You may not believe you could lose weight while on a diet plan which includes ukrainian sauerkraut but it is achievable. It is crucial to not eat ukrainian sauerkraut or other high calorie vegetables & salads every day but in moderation.

For instance, I allow myself moderately high calorie food one meal per week. I eat a low calorie diet 6 days a week, say 1500 to 2000 calories each day, and then one day, I eat whatever I like – within reason of course.

I have been eating like this for the last 2 weeks and it has enabled me to lose 5 kilos. I have not changed my exercise habits or taken any supplements or diet food. I have only been aware of what I eat on most days and then eat whatever I feel like one day of the week.

I also find it is helpful if you have professional support when dieting and for that I registered with the Biggest Loser club. They have many tools to help you monitor your progress and achieve your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat ukrainian food. I never imagined|thought|believed I could lose 5 kilos while eating ukrainian meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some ukrainian food, I suggest|advise|propose you make ukrainian sauerkraut which is one of my favourite|most admired|most adored|best loved ukrainian recipes.

Ukrainian Sauerkraut

Posted by Olga at recipegoldmine.com 5/17/02 7:47:47 pm

The cabbage may be mixed with a small quantity of mixed whole spices or a few peppercorns and some caraway seed. One or more of the following shredded or chopped vegetables may be added to the cabbage: onions, carrots, green or red sweet peppers, celery. A small addition of cranberries imparts a delicate flavor to sauerkraut and colors it lightly. Another interesting variation may be obtained by placing a few whole apples with the cabbage. This is one of the most popular additions. Apples fermented in cabbage make a delicious meat accompaniment.

20 pounds cabbage
1/2 pound pickling salt

Select firm, sound, mature heads of cabbage. Remove outer leaves and wash well. Remove core and slice very finely on cabbage cutter. Put 5 pounds about (7 quarts) shredded cabbage in a crock, add 3 1/2 tablespoons salt. Mix well with your hands. Repeat until all cabbage and salt is used.

Press down, cover with clean cloth, then with a plate or round wooden board, small enough to fit inside the crock. Weigh down with a clean stone, to keep cabbage covered with brine which forms as the salt draws juice from the cabbage. Keep in a warm place 75 to 80 degrees F. Inspect each day and, with a spoon, remove the scum that forms. Rinse cloth in clean water and replace. Let stand for 6 to 7 days, until it is sour enough to suit your taste. Put in clean sterilized jars and seal, or put in freezer bags and freeze.

Pack the sauerkraut into the sealers, cover with the kraut brine to within 1/2 inch of the top, and seal. Process the sauerkraut in a boiling water bath for 10 to 15 minutes for quart sealers.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.