El chucrut es el resultado del col o repollo fermentado por el efecto de la sal. Al fermentar se convierte en un alimento con propiedades probióticas y nos aporta vitaminas del complejo B (B1,B2,B6,B9) y minerales (magnesio, calcio y hierro), además de enzimas digestivas.
El chucrut puede hacerse de varias verduras como col blanco, zanahorias, patatas, pepino, etc.
Ingredientes:
Preparación:
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