Red pickled cabbage in cold brine
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| 10 min | ||
| 15 min | ||
| 10 min | ||
| 3 day | ||
3 day 35 min | ||
|---|---|---|
| Proteins | 1.2 g |
| Fats | 0.1 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 2.1 g |
| Calories | 18 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 1.4 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 12.1 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.34 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 1 129 |
| Weight loss | Detention | Set |
|---|---|---|
| 2% | 1% | 1% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| No nutrients exceed 1% of the RDA | |
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.