Red pickled cabbage in cold brine: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

	Slice	10
	Cooking	15
	Cooking	10
		3
3 35

Weight loss	Detention	Set
2%	1%	1%
972	1350	1620

Nutrient	% of RDA
U	????101
K	5371711165313
C	1821196431
B9	9961894
B6	5531121

Nutrient	% of RDA
Chlorine	37373745379
Sodium	242424462211
Manganese	676863
Iron	632531
Betaine	6662521

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Allowed on diets
Keto
Paleo
Mediterranean

Kitchen: Russian

Difficulty: very simple

952

Servings: 8 (1 serving ≈ 267 gram)

Digestion time: 4 hour

Chop the cabbage (1 piece) into quarters or smaller pieces, and slice the beetroot (1 piece) into rounds or wedges.

In a large container, layer the ingredients: first the cabbage, then the beetroot, dill (to taste), bay leaves (2 pieces), hot pepper pods (optional), garlic (optional), and herbs (celery or parsley, 0.5 bunch).

In a large pot, dissolve sea salt (2 tbsp) in 1 liter of room temperature water.

The water should be slightly saltier than what you are used to using in cooking.

After that, carefully pour the cold brine over the layers of vegetables. Place a small weight on top and let it steep for 3-4 days.

More about the product:

Fermented cabbage (without sugar)

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	Ingredient	Qty, g
	Water
	Cabbage
	Beetroot
	Parsley
	Sea salt
	Dill
	Bay leaf
	Chili pepper
	Garlic

	Product release:	2 136
	Maintain proportions	Restore to default

Add a dish to the menu

Proteins	1
Fats	0.1
Net carbohydrates	2.1
Calories	16 kcal
Indexes
Glycemic index	15.6
Glycemic load	1.3
Insulin index, II	12.5
Disease inflammatory index, DII	-0.26
Antioxidant, ORAC	921

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more fats