Sauerkraut is another type of pickle that is extremely popular in Romania. It is not only an excellent accompaniment to various dishes, but also has health benefits, being rich in vitamin C and fiber.

Preparing sauerkraut requires patience and attention to detail. The cabbage is finely chopped or left whole, depending on your preference, and is placed in a large barrel or jar. The fermentation process begins when the cabbage is covered with salt and water, transforming it into a sour and aromatic delicacy.

To obtain the best sauerkraut:

Use quality, firm and fresh cabbage to ensure uniform fermentation.
Add spices such as thyme, dill or peppercorns to enrich the flavor.
Choose a suitable container that allows the release of gases resulting from fermentation without letting air in.
Make sure the cabbage is completely covered with brine to prevent the growth of unwanted bacteria.
Keep the container at room temperature for a few days, then move it to a cool place to slow down the fermentation.
A report by the World Health Organization suggests that fermented foods, such as sauerkraut, may play a crucial role in maintaining healthy gut flora, which contributes to efficient digestion and the prevention of gastrointestinal diseases.