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Milled boiled ham (sour cabbage juice)

Milled boiled ham (sour cabbage juice)

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I know for a fact that bacon is pork fat with mice kept in brine and smoked, so it's not ham. Who doesn't believe me to consult Mr. Dex Ham is the leg, leg, pork thigh kept in brine and then smoked. This time I prepared as I learned in adolescence from my aunt and godmother Irina who lived in Horoatul-Crasnei, Salaj County. I can't smoke ham, bacon and sausages at the top of the block, that's what Kati-neni, the mother of our friends, takes care of. instant repair]. I walked the cosharca to the green grass and the ham was more appetizing served in the company of dear friends. I dedicate this recipe with love to all lovers of such crap and especially to the lively C. It is known who it is and to the one who takes care not only of the everyday food P. V - and here it is known: D

  • A smoked ham 2-3 kg
  • Sour cabbage juice (dies)
  • A thyme branch
  • A bay leaf
  • A clove of garlic
  • A tablespoon of black peppercorns
  • Optionally a teaspoon of red paprika
  • Plum jinars

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Milled ham (sour cabbage juice):

Boil the ham for 2 hours in the mill in which you put thyme, pepper, bay leaf and peeled garlic.

If the die is too salty, dilute it with water. It was not necessary for me because I do not make the salt too much.

I had a rosy die of greater love.

If the ham is too salty, salt it by keeping it in cold water for a few hours.

After boiling, put it in the oven for 30 minutes to "drain". This procedure is used in emergencies, otherwise it is left hanging in a shady and airy place for a day.

Serve ground boiled ham with fresh vegetables and homemade pita.

Before eating, serve a glass of jinars - of course plums.

Tips sites


Die-sour cabbage juice


Rozosin -roz. It is also said of girls or women that they are rosin of flour: D.


Ham-Smoked pork leg


Cosharca - basket of twigs

Drink a glass of cabbage juice daily. Something incredible is going to happen in your body

In the cold season, most housewives have sauerkraut in the pantry, because it can be used for a lot of delicious dishes. Cabbage, sometimes also juice, is used for cooking. But have you ever thought that you can use this common cabbage juice in many other ways? Well, yes, it is possible and has a lot of health benefits, because cabbage is a nutrient-rich vegetable.

Cabbage juice has the ability to prevent spasms, but also dehydration. It contains electrolytes that the body needs, and the probiotics in its composition are what the body needs so much. Here are some amazing benefits of cabbage juice for our health, right .

1. Reduces muscle cramps

If you are used to doing sports, you know that during heavy training, the body sweats a lot. This causes an imbalance in sodium and potassium levels. Because of this imbalance, muscle cramps occur. Cabbage juice quickly and effectively reduces spasms and helps relax muscles. It is more effective in reducing cramps by 45% compared to plain water.

2. Relieves heartburn

Although it may seem strange, cabbage juice can be extremely effective in relieving heartburn, and even the effects are unexpected.

3. It is useful for burns

Cabbage juice can soothe skin burns by replacing a large portion of fluid lost through the skin.

4. Reduces blood sugar

If you drink a glass of cabbage juice daily, your blood sugar will return to normal. Thus, the juice is very useful for those suffering from diabetes.

5. Constipation disappears

Regular consumption of this magical liqueur completely eliminates constipation, and your body will feel much better.

6. Regulates metabolism and helps you lose weight

Consuming cabbage juice daily will really make you lose weight. Given that it acts as a natural detoxifier, cabbage juice will help you lose extra pounds throughout the cold season, especially when physical activity is harder to follow.

Get rid of gastritis

Before drinking the glass of cabbage juice, heat it a little. At the end of the 7 days you will notice a real difference in the general condition of your body and you will feel much better.

Pickled cabbage juice: contraindications

Because sauerkraut is rich in sodium, so it has a lot of salt, it is good to avoid excessive consumption, especially if you have problems with blood pressure. In addition, excess salt promotes water retention and kidney problems.

If you eat a lot of sauerkraut, do not be surprised if you face bloating and intestinal gas, because cabbage is rich in raffinose, which, once in the colon, goes through the natural process of fermentation, which promotes the release of intestinal gas. Unpleasant symptoms may persist for up to 2 days, but taking enzyme supplements can relieve your discomfort.

Another danger of excessive consumption of sauerkraut is diarrhea, accompanied by abdominal cramps. Unfermented raffinosis in the stool is to blame for this situation. The bad news is that undigested raffinosis can lead to swelling of the hands and feet due to water retention, and watery and frequent stools (diarrhea).

So, sauerkraut juice has many benefits for your health, but at the same time it is contraindicated in various situations and should be consumed in moderation to enjoy its beneficial effects.

Why is my cabbage juice boiling?

From salt, I think less..possible is from water..both bacteria have formed..this they do..a kind of mucilage.

# 5 droopina

Life sucks and then you die & # 33 Damn right & # 33

# 6 Maya


  • Gender: Female
  • Location:. langa brebenel.
  • Interests: culinary art and much more.

# 8 Dorina-Ella

# 9 Maya

Honey, you can do whatever you want with them. I told you from others who know..I for example am not an expert at all in terms of pickles..I just put something, which I really can't find here..such as chopped cabbage peppers, or salted cucumbers (although I'm here too, I'm not to my taste ... that's what I meant)

Sorry, and I hope you don't mind me, and understand that I only give my opinion ... but I couldn't eat them anymore, it would stay in my throat when I know they were lying in mucilage.

It is clear that salt can be to blame. it doesn't even really matter what the fault is..I know one-mucilage (pickles) = bacteria (either caused by salt, water, vegetables..or anything else), and here for me it's aus..basta. .

Pickled cabbage juice

Avoid heat and humidity. Store in a dry place after opening.

Energy value kJ 86 kj
Energy value kcal 21 kcal
fats 2 g
of which saturated fatty acids 0 g
Carbohydrates 0.3 g
of which sugars 0.2 g
proteins 0.5 g
Salt 0.78 g

winklerswurst GmbH & amp Co. KG
Daimlerstraße 12
33378 Rheda-Wiedenbrück

Meine Bewertung

Das ist mein Mann lieblings Getränk, kann man jeden Tag eine Glass trinken und ist gesund.

Meine Bewertung

Geillll. Man kann immer nur bestätigen

Meine Bewertung

Sehr gut, könnte ich täglich trinken

Meine Bewertung

Die Gech wird bei entsprechender Lagerung besser. Bisher war meine Erfahrung, dass sie nur salziger wird. Aber bei der letzten Bestellung im Winter vor 2 Jahren blieben einige Kanister bis heuer übrig und siehe da: auch der Geschmack war intensiver.

Meine Bewertung

Alles bestens, Top Qualität

Meine Bewertung

Bewährte Qualität, bekannter Wohlgeschmack (ca la mama)

Meine Bewertung

Gute Qualität, heimatlicher Geschmack.

Meine Bewertung

es fehlen in jedem Behälter 0.25 Liter

Wir werden dies sofort in der Produktion überprüfen! Vielen Dank für den Hinweis.

Meine Bewertung

Tolle Qualität, wie aus dem Siebenbürger Keller

Meine Bewertung

besser als selbstgemacht Danke, dass ich das kaufen kann

Meine Bewertung

Sehr guter Geschmack und fairer Preis

Meine Bewertung

Wie immer TOP Qualität, immer wieder Gerne

Meine Bewertung

Oh, die. D Exzellentes Geschmack Wie versprochen, sehr gut.

Meine Bewertung

Ein gesundes, gescmackvolles Produkt

Meine Bewertung

einfach class. sehr frisch und gesund

Meine Bewertung

Meine Bewertung

einmaliger Geschmack, meine Mutter trinkt die sehr gerne, hält sich auch sehr lange

Meine Bewertung

genau so gut wie der Kraut

Meine Bewertung

einen Kanister mit Gech verwendet. Die Gech hatte einen leicht bitteren Beigeschmack.

Meine Bewertung

Es schmeckt wie in meiner Kindheit, einfach herrlich zu deftigem Essen

Meine Bewertung

Kein Kommentar sehr gut und Gesund wenn dieser Saft vor dem Mordkomplott von dem Franz Fehrenbach und dessen Huren wie der Rufnischen President Klaus Johannis der Trottel vom Verfassung Schutz Stuttgart Maßen und alle zusammen Gefischte Polizeibeamte sowei der OSSi Hure Angela Merkel dei Kok in den kleinen Gehirn und das druckt wen dieses Gesindel nicht etwas zerstören kann.wie alle Behinderten dieser Sorte Mensch

Meine Bewertung

Ganz gutes Sauerkraut alles wunderbar.

Meine Bewertung

Lecker und schon fast leer. gerne wieder

Meine Bewertung

Meine Bewertung

Sehr gut und auch gut verpackt.

Meine Bewertung

Einfach nur lecker gerne wieder danke

Meine Bewertung

hervorragend. ein sehr guter Geschmack

Meine Bewertung

In Deutschland habe ich nichts vergleichbares gefunden. Erinnert mich an die Kindheit.

Meine Bewertung

Ich trinke ihn pur. Lecker

Meine Bewertung

Wie immer früher hatte ich dei Gech Eimer weise Getrunken. Gesundheit pur.

Gut aber nicht perfekt

Gut, jedoch viel zu viel Salz, wir haben es mit Wasser verdünnt.

Hello, sour, clean. I would like it even more sour! :)

Schmeckt zwar (sehr) gut, aber etwas mehr Kren würde sie zur absoluten Spitze machen

Lecker auch mal zum Trinken

Lecker, ich Koche meistens die gereucherte wurst drin mit ein wenig paprike, Toll


. dieser Gech- Sauerkrautsaft. Ich verwende ihn zum Essen oder auch so zwischendurch ein Gläs´chen. Habe dieses schöne Getränk in Almen in Siebenbürgen bei meinen Großeltern kennen und lieben gelernt und bin froh, es auch bei Euch Ihr. lieben Winkler´s, zu bekommen.

Wie zu Hause

Endlich wieder Gech!
Jahrelang habe ich es schmerzlich vermisst.
Jetzt endlich gibt es wieder Gech wie früher zu Hause.
Einfach lecker wie es sein soll.

The mistake we make when we pickle cabbage! Here is the correct recipe

Pickled cabbage recipe. Knowing that Romanians make their plans for the winter pantry in advance, today we present you the correct recipe for sauerkraut and we tell you when you have to put it in barrels to make it perfect.

On Saint Dumitru, sweet cabbage dishes are eaten and immediately after that you start pickling the first barrel of cabbage! This is because the Romanian tradition of "canned food for winter" says that cabbage is pickled between Saint Dumitru and Saint Andrew.

How many times in this interval and how many barrels of sauerkraut are you going to put, it's your job. But if you want to do everything according to custom, then you have to fill a barrel with sauerkraut at St. Dumitru's (let it die until you enter Lent then) and put another one at St. Andrew's, so that the sauerkraut is still good to eat when enter Lent.

So here is the recipe for sauerkraut:

What do you need to know when choosing cabbage? It should be well cooked, thick, white and with thin sheets (it will be useful for sarmale). And the brine is prepared on the scales: for every 10 liters of water, 500 gr of coarse salt, from the one suitable for pickles.

Clean the cabbage barrel well (wash it and shake it) then place on its bottom a few (shorter) wooden logs. Sprinkle the spices on top of them: sprigs of thyme, pepper (tied in gauze bags), dried dill. Peel and cut carrots and celery roots into round slices, peel and cut horseradish roots lengthwise - and throw them in the barrel (you can always put only one part and throw the rest among the cabbage heads , as you put them in the barrel). Some add beets - and then the cabbage will turn pink, or corn kernels - which will make the cabbage golden yellow.

Cut each cabbage straight from the back, then you dig inside it and put a pinch of salt in it. The cabbages are placed in the barrel only with the back up. Press well, place a wooden grate on top, press with two or three river stones or granite and cover with a large, clean towel. Leave it like this for two days.

You're preparing during this time brine for sauerkraut. Nothing but water and salt. Make sure the salt melts well, down to the last grain. Then, when the two days were over, pour the brine over the cabbage. Once again, adjust the wooden grill and the stones so that they are well fixed, and put the lid on.

In the next days, the cabbage must be pricked… Three or four times in the first week. First you take the foam that was made with the foamer. Then remove the stones and grill, wash and dry. Wipe with a dry cloth and the walls and the edge of the barrel (up to the level of the mill). You take a thick, long hose, put it in the mill, slip it through the cabbage, and blow hard into it.

After the first week, pruning is done less often, so you can fix the lid. When left dry for Christmas Lent, the cabbage in the barrel placed by Saint Dumitru (or immediately after) should already be sour, good for sarmale (and good for drinking, in the mornings of hangover…).

I buy 3-4 suitable or even small cabbages and clean them from the first sheets, remove the stalks and whole or halved & # 8211 depending on how they fit better in the bowl & # 8211 I put them in a bowl. Usually, I use the largest pot in the house of 10-12 l. now I put 2 cabbages cut in half and two whole so that they sit well and are completely covered by water. Whole cabbages, after removing the stalk, I grow them on the stalk in a cross and put a little salt on them.

I take out the back of the cabbage and grow it crosswise

In two liters of warm water dissolve 150 g of salt - a handful of salt & # 8211 and pour the resulting solution over the cabbage. The resulting solution must be tasted and thus it is determined whether to add more salt or not. I prefer it less salty and I put salt to a minimum. Fill with warm water so that the cabbage is completely covered and three fingers remain until the edge of the pot. The cabbage will rise to the surface so use the branches and place them, crosswise, over the cabbage and over them a plate to put pressure and the cabbage to remain covered with dies (the water-salt solution traditionally called dies). To help fermentation and give it a stronger aroma and acidity, we add whole dill threads.

Place the cabbage in a 10 l pot and pour the hot salt solution over it

To homogenize the solution, I use a plastic straw for drinking juice or a hose with which I introduce air, slowly, by blowing, so as to vent & # 8211 to oxygenate & # 8211 and to homogenize the water-salt solution. It is known that this process in traditional terms is called pritocirea cabbage. I repeat the stoning action in the morning and in the evening. I place the pot, after I put a lid on it, where I have space available. It should not be placed colder or warmer, the ambient temperature is sufficient. In 4 days it is ready. In the same way I prepare summer and pickles & # 8211 of which, among others, I also cook a pickled cucumber dish.

A little history of sauerkraut

Trying to secure protection from invaders, China's emperors began building the largest defense fortification, the Great Wall of China 2200 years ago. From this period, we have the first references to sauerkraut which is a staple food of Chinese workers working on the wall. This Chinese sauerkraut was fermented into rice wine. Over 1,000 years ago, Genghis Khan, overcoming the Great Wall in raids on China, developed a passion for sauerkraut and took the recipe from the Chinese. It seems that the Mongols are the ones who started using salt to pickle cabbage.
The Mongol armies were stopped at the borders of Europe in 1241 but left behind sour cabbage, which was quickly taken over by the Germans and thus they became responsible for the sauerkraut consumed by medieval Europeans. It is strange how sauerkraut had to reach Europe through the Mongols early on, much earlier, the Romans knew it, as it results from the instructions for fermenting cabbage written by the Romanian scientist Pliny in 50 AD.
Later, after years in which the great maritime empires lost entire crews at sea due to scurvy, a disease to be feared by the sailors of the time, Captain James Cook struck with sauerkraut.
Preparing to go exploring the South Pacific, James Cook included pickled cabbage on his list of travel foods because it lasts a long time without spoiling. Sailing for almost 3 years around the world, James Cook found that scurvy did not cause any more victims and this was due to sauerkraut very rich in vitamin C. The lack of this vitamin was the main cause of scurvy.
James Cook received the Copley Medal for pickled cabbage, the greatest scientific distinction of his time. With him began a new era in navigation by introducing sour cabbage in the diet of sailors.
German immigrants took sauerkraut to North America where it did not go unnoticed and during the Civil War once again did its duty by reducing the death rate of prisoners of war due to smallpox from 90% to only 5%.

Sour cabbage is part of the model's diet

...and nutrition

Consumption of sauerkraut is an excellent way to protect the balance of bacteria in the gastrointestinal tract, sour cabbage containing the so-called friendly bacteria:
& # 8211 Inhibits pathogens, including E. coli and Salmonella and increases resistance to infections
& # 8211 contains antioxidants that eliminate free radicals that are a precursor to cancer
& # 8211 converts hard-digestible lactose from milk into lactic acid, much easier to digest
& # 8211 Generates new nutrients, including omega-3, fatty acids, digestive aids and minerals

Lactic ferments of sauerkraut are strong disinfectants of the intestinal tract and therefore it is advisable not to wash sour cabbage, so as not to destroy them. Pickled cabbage and sour juice are traditional folk remedies for constipation. Fermentation actually increases the nutritional value of cabbage, by increasing the content of vitamin C, by facilitating the assimilation of proteins, and by the calming effect on the nervous system. People suffering from depression can try cabbage juice as a remedy. Pickled cabbage contains anti-ulcer vitamin U so it is good for treating gastric ulcer. It is recommended to drink a glass of cabbage juice every day. However, low pH and an abundance of lactobacilli can upset the intestines of people who are not used to eating acidic foods.
It is excellent for burning fat, which is why many famous models have included sauerkraut in their diet.

Pickled cabbage juice. The healthiest cure for many ailments

I said in a previous article that many neglect pickle juice and throw it away because they have nothing to do with it, but experts say that it has a rich content of nutrients that revitalizes the whole body. Of all the known pickles, sour cabbage seems to be at the forefront of health. In the past, sauerkraut juice was used as a cure for most ailments of the cold season.

Salted sauerkraut not only preserves and enhances all its properties and vitamins, helping to treat lung disease, constipation, anemia and premature aging.

Pickled cabbage juice is extremely healthy. It is rich in vitamin C (more than oranges), A, B1, B2, B3, B6 and B9 (folic acid) and E, magnesium, potassium, iron, iodine. Lactic acid in sauerkraut juice is a bacterium discovered and used as a ferment for at least 4,000 years, having an inhibitory effect on gut microbes and strengthens the immune system.

Pickled cabbage juice or millet, as it is also said in popular terms, is the juice resulting from pickled cabbage, being a 100% natural extract. True pickles are obtained by lactic acid fermentation, natural, with strains of wild probiotic bacteria from fresh, healthy vegetables and fruits in brine.

Experts believe that sauerkraut is the only food that has no added probiotic from the outside, it is an endogenous product.

Here are its most important benefits:

-Due to the fiber content, sauerkraut juice ensures a good intestinal transit, fighting constipation and colon cancer. It is also recommended for those with irritable bowel syndrome.

-Pickled cabbage juice is recommended in diets. A deadly cure vitaminizes the whole body and detoxifies it.

-Pickled cabbage juice prevents and inhibits cancerous tumors. This is a strong enemy of cancer, especially colon and breast cancer (those who eat sauerkraut 5 times a week have a 70% lower risk of developing cancer).

-Stimulates blood circulation. The daily consumption of 1-2 glasses of mills thus easily solves the sensitivity to cold, but also fights fever.

-Decreases the concentration of bad cholesterol (LDL) preventing the thickening of blood vessels.

-Pickled cabbage juice is recommended for kidney stones, gastritis with low acidity and giardiasis. Consume half a glass of this juice for 2-3 weeks, 3 times a day, half an hour before a meal. If the kidney stones are small, mix 1 liter of millet with 400 g of crude oil and the juice of 4 lemons. Nothing is eaten 24 hours before the procedure. For 4-5 hours, the body responds with diarrhea, during this time, the gallbladder cleanses of stones. After the procedure, for 2 weeks, drink chamomile and fennel tea. For gastritis, drink it daily, die heated, before main meals. The dose can be gradually increased to 2 glasses a day.

-The blackberry is also indicated in case of hemorrhoids. Consume 100 ml of heated die, 3 times a day, before meals. If hemorrhoids are associated with bleeding, then drink a glass 2-3 times a day and eat sauerkraut salad daily.

-Pickled cabbage juice treats asthenia and lack of vitamins in the body (avitaminosis). Mix a glass of mill with a glass of tomato juice, add 150 ml of plain water, a tablespoon of honey and a tablespoon of lemon juice. Drink a glass twice a day, between meals, until your health improves.

-Pickled cabbage juice treats respiratory ailments (hoarseness, chest pain, pneumonia, asthma). Mix equal parts of die + water and drink warm liquid 2-3 times a day.

-Scientists have come to the conclusion that sauerkraut contains a therapeutic principle known as anti-ulcer vitamin U and for this reason, specialists recommend consuming it to treat ulcers.

Here's an old sauerkraut recipe:

The bottom of the cabbage is covered with the first sheets of cabbage. Put in layers the chopped cabbage and cabbage mixed with a pinch of salt and grated carrot. Add, according to your preference, slices of beets, dill seeds or cumin. The remaining salt is dissolved in the amount of water needed to fill the vessel.


If you put too little salt, bad bacteria can develop, and if you put too much, good ones will not grow, so fermentation does not take place. Also, do not use hard water because it is basic and can neutralize acids. It is best to boil the hard water for 15 minutes and then leave the pot covered for 24 hours. The cabbage is covered with a layer of leaves, a ceramic plate is placed on top, with a weight on top and it is kept at 18 degrees C. The plate must be permanently covered with dies. When the die clears and the fermentation process ends, the cabbage moves to the cold.

How to store:

The sauerkraut juice is strained through gauze, brought to 80 degrees C, over high heat, in an enamel bowl (do not boil), and then poured into sterilized bottles and stored in the refrigerator.

* This article is for information only. For a correct diagnosis, we recommend that you consult the advice of a specialist.

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4. Properties of sauerkraut

Pickled cabbage it has been used in food since ancient times. Pickled cabbage it is rich in vitamins C, B and K. The process of lactic fermentation amplifies the nutritional qualities of raw cabbage.

Pickled cabbage is rich in calcium and magnesium, while having a low calorie content. Pickled cabbage is recommended in diets due to its high content fiber, iron, potassium and manganese.

Pickled cabbage unprepared, contains bacteria (lactobacillus) that produce enzymes beneficial to the digestive tract.

The above principles (especially brine concentration) can be used successfully at pickling.

Cabbage & # 8211 Contraindications and possible side effects

In people with a sensitive digestive system, digestive disorders can rarely occur: bloating, colic or diarrhea. To prevent these side effects, cumin or fennel seeds can be added to the sauerkraut salad.

Cabbage is not indicated in case of hypertension, because it contains a lot of salt, in case of fermentation colitis or with hyperthyroidism and hypothyroidism.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.