Almost every housewife makes preparations from vegetables in the fall. White cabbage is especially popular. It can be served as an independent dish or as a side dish. There are many recipes for keeping sauerkraut tasty and juicy for the winter.

An old harvest, which was made for the winter by our mothers and grandmothers. Elastic cabbage with a crunch will become your family's favorite dish.

Ingredients:

• white cabbage - 1.2 kg;
• carrots - 400 g;
• table salt - 55 g.

Cooking:

1. Separate 2-3 upper leaves from the head of cabbage, chop the rest into thin strips. Pour into an enamel basin.
2. Rinse the carrots in cool water, peel, grate, place in a container with cabbage.
3. Mix vegetables gently with salt.
4. Rinse the enamelled container with warm water. Pour chopped vegetables, tamp with a wooden pestle for 11-13 minutes until cabbage juice is formed.
5. Top with a wide plate. Put oppression. Place in a dark place to start fermentation.
6. Daily remove the oppression and pierce the cabbage with a long knitting needle. Fermentation takes 6 - 8 days.
7. Transfer pickled vegetables to bulky pots, which are placed in the basement or glacier.

Recipe in Vinegar Brine

Delicious spicy dish is ideal for fans of spicy snacks.

Ingredients:

• white cabbage - 1.3 kg;
• carrots - 330 g;
• water - 1 l;
• garlic - 4 cloves;
• granulated sugar - 95 g;
• salt - 3 tablespoons;
• vegetable oil - 90 g;
• apple cider vinegar - 90 g;
• pepper - 4 peas;
• bay leaf - 2 pieces.

Cooking:

1. To make the brine liquid, heat the water. Stir in oil, salt, sugar, laurel, pepper.
2. Chop the cabbage into thin strips 3-5 cm long.
3. Rinse the carrots with a stream of warm water, chop.
4. Mix cabbage with carrots. Knead until drops of juice appear.
5. Free the garlic from the husk, chop into thin squares.
6. Add garlic and vinegar to the chilled brine. Bring it to a boil.
7. Transfer the vegetables to a glass container, pour boiling brine.
8. Remove the jar in a dark place for 25 - 27 hours.

Serve the finished dish with mashed potatoes or meatballs.

Hot instant sauerkraut

Sometimes there is no time to wait for the cabbage to ferment. The hot cooking method allows you to feast on a crispy side dish in the near future.

Ingredients:

• white cabbage - 2.6 kg;
• carrot - 350 g;
• water - 1.4 l;
• granulated sugar - 2 tablespoons;
• salt - 2 tablespoons.

Cooking:

1. Release the head of cabbage from the outer leaves, chop into thin strips.
2. Rinse the carrots, peel, chop into long thin bars.
3. In a bowl, stir cabbage and carrots. Place in a clean enamel container.
4. Heat water, add salt and sugar.
5. Pour cabbage with prepared hot brine. Put oppression made of plastic or wood, remove the container in a shaded place for 18 - 21 hours.

Hot fermented cabbage is ideal for fried beef and stewed sea fish.

How to ferment cabbage in your own juice

Healthy and simple dish. Cabbage is ideal for adding to cabbage soup, stewing with meat and serving as a side dish.

Ingredients:

• carrot - 250 g;
• salt - 1.5 tablespoons.

Cooking:

1. Cut the head of cabbage into pieces, separating the stalk. Chop each piece with a special knife. Mash the cabbage in the palm of your hand until the juice comes out, put it in a basin.
2. Wash carrots with cool water, grate.
3. Put a layer of cabbage 2.5-3 cm thick into a volumetric bowl. Pour grated carrots 0.5-1 cm thick on top. Pour a pinch of salt.
4. Lay the vegetables, pressing each layer firmly.
5. From above, press down the container with a plate and press it with oppression. Wait for the juice to come out of the vegetables.
6. After 21 - 23 hours, the fermentation process will begin in the brine. It is necessary to remove the oppression daily and pierce the workpiece with a thin skewer.
7. Keep the bowl in a warm place for 4-6 days. Put the finished cabbage in a glass container, tamp it down, put it in the basement.

If the head turned out to be not very juicy and did not release enough liquid, then it is necessary to add 1-2 cups of warm water.

Cooking with apples

Apples will give the dish a spicy aftertaste and a pleasant tart aroma.

Ingredients:

• white cabbage - 2.2 kg;
• carrot - 360 g;
• green apples - 5 pieces;
• salt - 75 g;
• granulated sugar - 75 g;
• peppercorns - 17 pieces.

Cooking:

1. Rinse cabbage and carrots in warm water, grate.
2. Mix carrots, cabbage, salt, granulated sugar, pepper.
3. Wash the apples in cool water, remove the seeds. Cut into cubes or bars.
4. Rinse a glass container under a stream of cool water, pour a cabbage layer on the bottom. Put a layer of apples on top. Tamp firmly. Alternate layers until 3 - 5 cm remains on top. This place must be left empty for the resulting juice.
5. Cover the jar with a lid and place in a dark, warm place for 2-3 days. Pierce cabbage 3 times daily with a thin knife or fork to release fermentation gases.
6. After 3 days, put the jar in a cool place for 6-9 days.

Before serving, free the cabbage from excess liquid.

Sauerkraut with beets

A unique recipe will give the dish an extravagant burgundy hue. Cabbage will be a wonderful decoration for festive dishes.

Ingredients:

• white cabbage - 2.4 kg;
• carrots - 230 g;
• beets - 120 g;
• salt - 30 g;
• black pepper - 9 peas;
• bay leaf - 1 piece;
• rye bread crumb - 15 g.

Cooking:

1. Put rye cracker on the bottom of a ceramic barrel to speed up fermentation. Cover it with a large cabbage leaf.
2. Finely chop the cabbage.
3. Rinse carrots and beets under running hot water, peel and grate.
4. Pour chopped vegetables into a large basin and gently knead until juice is formed.
5. Transfer cabbage to a bucket, tamp tightly. Place a plastic circle on top and press down with a yoke.
6. After the cabbage has settled and the brine has formed, pierce the vegetables with a long fork every 8-11 hours.
7. Cooking time: 2-3 days.
8. Refrigerate cabbage to stop fermentation. You can shift it into glass jars and put it in the basement.

Cabbage is served with barbecue and baked vegetables. May be served with potato garnish.

With horseradish and pepper for the winter

A vigorous and spicy dish is instantly eaten at a large feast. Ideal as an appetizer for a male company.

Ingredients:

• bell pepper - 0.4 kg;
• carrots - 4 pieces;
• horseradish root 60 g;
• garlic - 7 cloves;
• water - 1 l;
• granulated sugar - 110 g;
• salt - 1.5 tablespoons;
• vinegar 9% - 100 g;
• vegetable oil - 100 g;
• black pepper - 4 peas.

Cooking:

1. To prepare the marinade, throw salt, sugar, pepper into cool water, shake it up and bring the liquid to a boil. Add a bite, remove the liquid from the stove.
2. Release the head of cabbage from the outer leaves, removing the stalk, and chop into strips.
3. Rinse the pepper in cool water, free from seeds, chop into small strips.
4. Rinse carrots, peel and grate.
5. Wash horseradish thoroughly, pass in a blender to a mushy mass.
6. Free the garlic from the husk, cut into small squares.
7. Mix all the vegetables and transfer to a glass container. Tamp with a wooden mortar, pour warm marinade.
8. Cover the container with a lid, put in a dark place. The cabbage will be ready in 4-5 days.

To give a spicy aroma, you can put a currant or cherry leaf in the marinade.

An easy way to make crispy sauerkraut

An actual and uncomplicated recipe, even a young hostess can handle it.

Ingredients:

• white cabbage - 2.8 kg;
• carrots - 2 pieces;
• granulated sugar - 65 g;
• salt - 85 g;
• bay leaf - 3 pieces;
• water 2.3 l.

Cooking:

1. Pour water into a bowl, stir it with sugar, salt. Put laurel. Boil for 2-3 minutes.
2. Rinse cabbage and carrots and chop into thin strips. Gently mash until juice comes out.
3. Pour 0.6 l of brine into the jar and put the cabbage. Tamp with a wooden mortar or spoon.
4. If there is room for brine, then add liquid.
5. Remove the jar in a warm place for 3-4 days.

The best storage place is a dark closet or on a loggia.

Korean cabbage for the winter

A spicy dish will be appreciated by lovers of oriental cuisine.

Ingredients:

• cauliflower - 900 g;
• carrots - 280 g;
• garlic - 8 cloves;
• ground red pepper - 2.2 g;
• ground cardamom - 2.2 g;
• ground cloves - 2.2 g;
• vinegar 9% - 90 ml;
• salt - 23 g;
• vegetable oil - 90 ml.

Cooking:

1. Rinse the cabbage, stratify into inflorescences.
2. Pour the inflorescences into a saucepan, pour warm water and simmer for several minutes.
3. Drain vegetables in a colander to drain excess liquid.
4. Rinse the carrots, remove the skin and grate.
5. Free the garlic from the husk, chop into small squares.
6. Put salt, oil and vinegar into the water, stir everything and boil for 6-8 minutes.
7. Stir cabbage with carrots and chopped garlic. Sprinkle with spices.
8. Put the vegetables in a glass container, pressing down firmly with a mortar.
9. Pour in boiling brine. Place the jars in warm water and sterilize for 12-14 minutes. Roll up the machine.
10. Put closed jars upside down, cover with a woolen blanket for a couple of hours.

Store Korean cabbage in any dark place.

The traditional Georgian dish is original and spicy. Pairs perfectly with roast lamb and pork.

Ingredients:

• white cabbage - 900 g;
• carrots - 90 g;
• beets - 90 g;
• garlic - 7 cloves;
• water - 1 l;
• granulated sugar - 0.5 cups;
• salt - 3 tablespoons;
• hot pepper - 1 piece;
• vinegar 9% - 90 g.

Cooking:

1. Cut the cabbage head into pieces of 4-6 cm.
2. Rinse beets and carrots, clean. Chop the beets into strips 2-3 cm long. Grate the carrot.
3. Free the garlic from the husk, cut each clove in half.
4. Finely chop the chile, removing the seeds.
5. Pour water mixed with vinegar, salt, sugar into a saucepan. Bring liquid to a boil.
6. Stir in cabbage, beets, carrots, garlic and chili. Put in a sterile container, wash well.
7. Pour vegetables with warm brine, put in a dark place for 16-19 hours.

At a temperature of 16-18 degrees, cabbage is stored for 29-32 hours. To increase the shelf life, it is recommended to store in a cellar or glacier.

Sauerkraut with cranberries

Cabbage with cranberries is a traditional Russian dish. It was an integral part of the royal table, along with eggplant caviar and salted mushrooms.

Ingredients:

• white cabbage - 1.8 kg;
• carrots - 1.5 pieces;
• fresh cranberries - 160 g;
• salt - 3 tablespoons;
• granulated sugar - 3 tablespoons;
• bay leaf - 2 pieces.

Cooking:

1. Rinse cranberries in warm water.
2. Release the cabbage from the upper leaves, chop into small strips.
3. Rinse the carrots, peel, grate.
4. Mix cabbage and carrots, sprinkle with sugar and salt.
5. Put a cabbage layer in a deepened container, sprinkle with cranberries on top. Add laurel.
6. Layers alternate with each other. Pack cabbage thoroughly.
7. Cover with a wide bowl on top, press with oppression and put in a dark place for 6-8 days. Remove the oppression daily and pierce the cabbage with a long fork.

You can garnish with a sprig of basil or cilantro before serving.

Sauerkraut is a simple and quick dish that your whole family will love. It can be used on fasting and holidays. Suitable for vegetarians and vegans. Can be added to salads, first and second courses.

Knowing how to ferment cabbage correctly, you can cook zucchini, cucumbers, squash, apples and pears with it in this way; ferment cabbage with plums, cranberries, lingonberries; whole, sweet, with spicy herbs. But remember: the culinary ideal can only be created with your own hands!

Many excellent varieties of sauerkraut are easy to buy. But what is perfect for you can not be found even in the largest and most proven markets. Neither Danilovsky in Moscow nor Kuznechny in St. Petersburg - one of the best in the country - will provide you with the entire range possible, and in these markets it is very large!

Sauerkraut

What you need for sauerkraut

To begin with, in what, in fact, will we harvest cabbage? The container can be metal (enamelled), glass, wooden (barrel or tub); in the south of Russia, in Poland and in Germany, sauerkraut is sauerkraut in clay and ceramic pots.

Of course, salt is needed for pickling - it can be different! Iodized salt is very useful - we all really lack iodine. Crimean red salt is used to prevent colds. It contains bromine, beta-carotene (vitamin A), calcium, sodium, magnesium and copper - this unique cocktail reduces the risk of cancer and cardiovascular diseases; such salt is extremely useful for vision. Ordinary table salt also works. The main thing is that it should be of coarse grinding. Let's talk about spices separately, but dill, currant and bay leaf - this set will not spoil any of the recipes.

Actually, cabbage is the most common, white cabbage. Green leaves are removed mercilessly. We also remove the stalk - the cabbage is fed with nitrates, and wise nature arranged it so that the stalk leaves their excess in itself.

You can chop cabbage with a shredder, manual bread slicer, or a sharp knife. You will need a wooden pestle (for fragile vessels) or something heavier for a barrel or tub. What is not used to suppress the cabbage bookmark! Even vintage irons, dumbbells, and even gymnastic weights! But remember to be clean.

Subsequently, you will need a sharp stick, sharpened fittings, pitchforks - depending on the scale of the procurement capacity. Cabbage will need to be pierced to the very bottom. They say that even the famous Russian three-sided bayonet was once used for this.

If you grow cabbage yourself, keep in mind that not all varieties are suitable for sauerkraut. You can choose the seeds of the “correct” cabbage or simply get acquainted with those of its varieties that are most suitable for fermentation for clarification when buying on the market, you can in our market, which unites large online stores. Take a look at the collection.

Cabbage, cabbage on the table is not empty! Sauerkraut, fresh, pickled, fried, in borscht and cabbage soup, cabbage rolls and salad, vinaigrette ... with and without meat, mushrooms and other vegetables! The variety of dishes from this product is amazing, what a good hostess does not prepare for this popular vegetable, which has long been recognized by us as a primordially Russian ...

The classic recipe and plus 8 fermentation recipes - You will lick your fingers:

There is an abyss of vitamins and minerals in it, it looks like it will surpass even the famous guest of an overseas lemon in some ways, it is definitely useful, there are no special contraindications either.

And, whatever one may say, for most dishes it is she who is required - sauerkraut. You can, of course, go and buy, there is a variety and abundance on the market now, but made with your own hands has been, is and will be the pride of any housewife. Especially if you succeed - white, juicy, crispy!

Fuss, of course, a lot and cleaning after, but it's worth it. I can’t even imagine how it is in my cellar that banks with this beauty will not stand in a row. And what a balm for the heart when a guest, having tasted at the table, asks for a recipe or subtly hints that a jar of such deliciousness would be the best gift for him.

So, today we ferment cabbage in different ways and options, and which one of my favorites I will write in that very recipe!

For work you need: a couple of large basins or pans, enameled buckets are also good, jars are cleanly washed and well dried in a row, plastic lids are also well washed, two for each jar - then I'll tell you why two.

Grandma's shredder or a newfangled knife with three blades, for the especially lazy - a food processor with a shredder nozzle, I’ll say right away that she cuts too small, but for those who don’t have any of this, a simple kitchen knife with a long blade and an ordinary hand grater will help out. And salt, the main thing not to forget, coarse grinding in a large 3 liter jar with a stuck spoon, we will need a lot of it today!

It seems that I have listed everything, we proceed to the process of fermenting a very tasty cabbage. Everything is as usual, at first the recipes are simpler, and then with bells and whistles. Everything is step by step, easy and fast.

How to make delicious sauerkraut at home: secrets and tricks

There are many tricks in this process, so beginners read what I write next with special attention:

1. We choose cabbage for sauerkraut of medium and late varieties, the early one is categorically unsuitable - it will be soft and unappetizing. The head of cabbage is dense, hard, weighty, the color inside is white.
2. It’s not worth grinding especially when cutting, otherwise you won’t hear a crunch.
3. Coarsely ground salt, not iodized.
4. Dishes for the product - glass, enamel, wood. No aluminum or stainless steel!
5. The temperature during fermentation is cool, 18-22 and no changes.
6. For fermentation in an enameled bucket, a tank or a wooden barrel, it is necessary to have oppression - a circle with a slightly smaller diameter than the container and the weight on top. Our grandmothers used a wooden circle and a cleanly washed cobblestone, I, as an advanced granddaughter, use an inverted enameled pot lid of a suitable size instead of a wooden circle and a five-liter plastic bottle of water instead of a cobblestone.
7. A brand new wooden skewer for barbecue is quite suitable or piercing.
8. You need to store this finished blank in a cold cellar or refrigerator so that it does not peroxide from 0 to 3 degrees.
9. The longer the cabbage is stored, the more sour it becomes.
10. For borscht, bigos or cabbage soup, sauerkraut can be frozen in the freezer, packaged in small containers or bags to be thawed and used at a time.
11. And finally, it’s better to ferment cabbage on the growing moon ... I don’t know why, but my grandmother always did that.

God bless you, as they say!

Kvasim in a three-liter jar!

• cabbage forks for one and a half to two kg;
• carrots two hundred and one grams,
• salt two tablespoons without top,
• sugar half a tablespoon.

Cooking:

1. Three carrots on a coarse grater in a bowl, chop the cabbage on top.
2. Sprinkle with salt and sugar and stir.
3. After waiting a couple of minutes, lightly grind the mass with your hands until the juice appears.
4. We tamp tightly into a three-liter jar to the top, along with the released juice.
5. Cover with a lid, set to ferment at room temperature for three days. We put the jar in a tray (you can use a plate), suitable for collecting the juice released during fermentation so that it does not flood the table.
6. Every day we pierce the cabbage from top to bottom with a wooden skewer in two or three places.
7. We cover the prepared cabbage with two lids. We bend one in half and insert it inside, where it will straighten out and press the base so that it does not deteriorate from above, and the second, as it should be, is put on the neck. We remove to a cold place.

Anise or coriander can be added to cabbage, dill seeds to taste.

Well, everything is simple here, you immediately get a ready-made salad, you don’t need to clean it far into the cellar, you can eat tomorrow!

• a small fork of a kilogram and a half.
• one carrot, medium
• table spoon of salt
• 100g vegetable oil,
• table spoon of acetic acid,
• sugar 4 tablespoons,
• black peppercorns 5pcs,
• lavrushka 2 leaves.

Cooking:

Shred cabbage and mix with grated carrots and peppers, parsley, put in a jar tightly. We cook the marinade from the remaining components: boil half a liter of water and add salt, sugar, oil, vinegar to the boiling water. Pour boiling marinade over. A little pressure on top and in the refrigerator. You can eat tomorrow. Enjoy your meal!

Sauerkraut for the winter is very tasty in 3 liter jars in honey brine

This recipe differs from the classics in that we will cook in honey brine and immediately roll it into 3 liter jars. You can do a lot, but you can cook in the fall or winter. Since it takes little time to cook, a very quick and very tasty cabbage is obtained.

Preparation time - take note of these recipes (must see):

1. Dressing for borscht for the winter

Sauerkraut without salt and sugar - a classic recipe

This is a recipe for those who are contraindicated in salt, but still want cabbage soup with sauerkraut.

As usual, chop the cabbage and mix with carrots. Grind in a bowl with your hands carefully until it gives a fair amount of juice.

We put it in a jar and press down with oppression from above. A glass water bottle is fine. Every day we take out the oppression and mix the contents.

Ready in three days. Store in the refrigerator, consume quickly, as the shelf life is very short.

Ooooh! …This is my favorite recipe, and I improved it a little. To use it in large quantities of blanks, it is necessary to have a cold cellar near the house, if not, then only a couple of cans in the refrigerator.

• carrots, grated on a coarse grater bucket,
• 10 dense peeled cabbage heads weighing 3-4 kg,
• water, boiled and cooled, it’s better just a spring bucket, I’m lucky, in our village we have artesian water in the tap, the purest, so I pour it directly from the tap as needed,
• salt,
• three-liter jars, washed with soda and dried, about twenty.

Classic cooking recipe:

1. In the prepared three-liter jars, I pour a little more than half a liter of water into each and throw two tablespoons of salt without a top, stir to disperse. I cut a couple of heads of cabbage into a huge basin on an old grandmother’s shredder and sprinkle them with grated carrots, about 5 parts from a bucket, mix lightly and immediately tamp them into jars in the basin until the brine goes through the top. I do this with my hands and a wooden pusher, as tightly as possible.
2. When the mixture is over, completely repeat the first step. And so three more times, until the carrot and cabbage run out.
3. I cover the jars with lids, one inside, the other on top, and immediately lower it into a cold cellar.

No fermentation, piercing and waiting for you! A couple of times during the winter I go down to the cellar, with a bucket of clean water and add it to where the water has evaporated a little during storage.

The result is beyond praise, whoever has tried it, they say you can eat your mind! The cabbage is lightly salted, snow-white, very crispy and without acid. When you open the jar, if you try it, it is a little bitter, as it should be. But while you put it on a plate, there is no trace of bitterness left! An onion and butter in it, which smells like seeds, you can rub an apple on a grater ... and even at a festive table with all kinds of delights, guests will grind it first!

• three heads of two kg or two of three kg,
• kilogram of coarsely grated carrots,
• salt a glass a little more than half a glass,
• apples 1-2 kg, as you like.

Let's start brewing:

1. Chop the heads of cabbage in a large bowl, mix with carrots and salt.
2. Quickly peel the washed apples - remove the seed chamber and cut into thin slices. Stir with cabbage without delay so that the apples do not darken.
3. Put in an enameled bucket and tamp, cover with clean cabbage leaves and put under pressure. You don't need a lot of weight, a plastic one-and-a-half bowl with water is enough.
4. We pierce every day twice and remove the foam as it appears.
5. Ferment for no more than 5 days, regularly remove the resulting foam.
6. When the brine is clear, put it in jars and put it in a cold cellar.

Excellent salad with the addition of onion and sunflower oil!

Well, a very simple recipe! The main thing is not to let fermentation begin, and therefore do everything quickly.

• cabbage forks a little more than two kilograms,
• one medium carrot
• half a cup of cranberries, preferably hard,
• sugar 2 table spoons,
• salt 2 tbsp without top.

Recipe for a three-liter jar.

Cooking:

1. Chop the forks and mix in a bowl with grated carrots, salt and sugar, rub with your hands to separate the juice.
2. Mix with cranberries and pack tightly into a jar.
3. Top up with the extracted juice.
4. Cover inside, the other outside on the neck and immediately into the cellar or refrigerator. It will be ready in 20 days!

The salad turns out to be very tasty and vitamin, with a good traditional taste.

Sauerkraut with beets - a classic recipe for the winter

Well, not just with beets, but let's make it spicy and spicy in Georgian.

• two kilos of cabbage, cut into a large cube with a side of three centimeters,
• a good celery root, shabby on a grater,
• hot pepper, with seeds removed, finely chopped,
• good beetroot three hundred grams, grated on a coarse grater or cut into strips,
• salt two tablespoons
• water 1 liter,
• acetic acid half a tablespoon.

Cooking classics:

1. We mix all the vegetables in a cup and put it very tightly, but do not tamp, into a three-liter jar with a European screw cap, if the mixture remains, then you can also fill a small jar, for example, a liter jar, depending on the remaining volume.
2. Boil water, add salt and acetic acid. We cool the marinade, pour it under the very lid, screw the lid on and immediately into the cold cellar.

You can also put a small one in the refrigerator, and after a week try it with potatoes, you get a salad - you will lick your fingers!

Sauerkraut: benefits and harms

Well, I said at the beginning about vitamins and microelements, they are immensely in cabbage and in its brine, too, respectively, it regulates metabolism, strengthens the immune system, makes a person resistant to stress, strengthens blood vessels and lowers cholesterol.

Because it is low-calorie, it is used in various diets for those who want to lose weight.

And the harm? Of course, it is harmful to ulcers with high acidity, kidneys and hypertensive patients, since salt causes an increased burden on the kidneys and increases blood pressure. Well, as my grandmother used to say, don't eat a bucket right away, a couple of spoons is enough!..

Now you know how to ferment the most popular snack, now everything is possible for you with this preparation - at least soup, at least salad, at least as a bite. Very piquant and any can be our snow-white. Be sure to at least prepare a jar for the winter!

Calling all cooking lovers! Today I am writing not one, but 9 classic sauerkraut recipes at once. It would seem that there could be something new here: chopped, salted, crushed and rammed into a suitable container. And then wait until everything is fermented there. But there are some nuances that you definitely need to know about when you start such a responsible business. And I have described everything in detail, read on carefully.

In the classic version, cabbage is fermented with a small amount of carrots and salt. Carrots have natural sugars that speed up the fermentation process, so there is no need to use granulated sugar. In most cases, this white vegetable is quite juicy, so it is fermented in its own juice without using water. But there are recipes when the workpiece is poured with brine. These options will also be discussed in this article.

Ingredients:

• cabbage - 3 kg chopped (approximately 3.5 kg forks)
• carrots - 300 gr.
• salt - 3 tbsp. without a slide

Cooking method:

1. Do not take a lot of carrots, one large piece will be enough. If you do not use this root crop at all, then the finished salad will be bitter. Grate peeled carrots on a coarse grater.

2. Cabbage needs to be chopped. Ideally, the pieces should be of medium thickness, about 5 mm. It is convenient to use special knives with two blades for these purposes.

3. In a large bowl, put the chopped vegetables and add salt. With clean hands, crush the contents of the dish well so that the juice begins to stand out (salt will speed up the process of juice separation).

You can knead the cabbage on the table, and then put it in the pan.

4. Fold the rumpled fruits into a saucepan (you can put them in a jar) and tamp them tightly with your hand (or a pusher). Apply in batches and press down. When the vessel is filled to the top, enough juice will already stand out to completely cover the entire cabbage.

5. If you do it in a saucepan, then you definitely need oppression so that all vegetables are covered with liquid. Put a plate on top and put any load on it (a stone, a jar of water or c).

6. In the first hours, it is important to put the workpiece in a warm place so that the fermentation process begins. To activate this process, you can place a container with vegetables in warm water (about 30 degrees). And then just leave the cabbage to ferment in the kitchen, not far from the stove, for 3 days.

7. So that there is no bitterness in the finished dish, it is necessary to release the gases that form. To do this, twice a day, remove the plate and pierce the cabbage with a wooden stick to the very bottom in several places. You will see bubbles of carbon dioxide come out. The brine will become cloudy in a day, foam will appear, this is normal, do not worry.

When sourdough is warm, lactic acid is actively produced, which will be a preservative and will keep vegetables for several months. The main thing is to remove the cabbage for storage in a cold place after the end of fermentation.

8. In the case of starter in a jar, place the glass in a deep plate. During fermentation, the juice will foam and flow out of the container. And if you leave the jar just on the table or on the floor, then in the morning you will get a not very pleasant surprise in the form of a puddle. If you are making the workpiece in a saucepan and filled it to the top, then also place it on a tray or baking sheet with sides.

9. After three days, the juice should drop, fermentation ends, there are no more bubbles, the brine becomes more transparent. So, it's time to clean the cabbage in the cold. It is better to transfer it to jars and cover with nylon lids.

The fermentation time will depend on the room temperature. If it's hot, then everything can end in 2 days, if it's cool, it may take 5 days. To keep such yummy all winter, put it in a sterilized dish.

10. Keep the snack in a jar in a cold place for another 2-3 days and you can already eat it. The easiest way to eat is a crispy salad with onions and sunflower oil. Also cook delicious - a very satisfying dish for winter and autumn days.

Kvasim very tasty homemade cabbage in a saucepan: a recipe with cumin

By adding cumin to sauerkraut, you will get a new pleasant aroma. It is this spice that is often put in this blank. You can also put some dill seeds, bay leaves and allspice peas if you wish. Too many different spices can spoil the taste of the finished dish, so it's best to keep this business minimalist.

Ingredients:

• cabbage - 4 kg
• carrots - 3 pcs. medium
• cumin seeds - 2 tsp
• salt - 1 tbsp.
• sugar - 1 tbsp.

Cooking:

1. If you have read the previous recipe, you already know that all the steps are very simple. Carrots need to be grated on a coarse grater, and cabbage should be chopped in any convenient way.

2. Fold the white cabbage in a large basin or just on the table. Sprinkle with sugar and salt. Mix well with clean hands. Add cumin seeds and stir again. At the end, add a carrot to the total mass and remember a little more so that the juice begins to stand out.

3.Pour the vegetable mixture into an enamel pan, tamping it down.

Vegetables should be very tight. Cover the entire surface with cabbage leaves on top to protect it from dust.

4.Now you need to put the workpiece under pressure. To do this, put a plate on the cabbage and set a jar of water. Almost everything, wait until fermentation is over. This can happen in 2-5 days. At a temperature of 22 degrees, you will need to wait three days.

5. But every day, morning and evening, it is necessary to release gas bubbles so as not to end up with a bitter product. This is done with a long wooden stick or a thin knife, the cabbage is pierced in several places. After piercing, press again.

6. When the gas stops escaping, transfer the fermented vegetables to jars, cover with lids and put in the refrigerator. After cooling, you can eat such a snack. But after a few days, the taste will be more intense. So it makes sense to wait a bit.

Sauerkraut in jars with sugar-free beets - a step by step recipe

Recently I wrote how to make . And in that case, cutting vegetables was large. In this recipe, white cabbage is cut into fairly thin long strips. And the beet paints it in a bright pink color, very appetizing.

Ingredients:

• cabbage of late varieties - 1 large head
• beets - 1 pc. average
• carrots - 1 pc. average
• garlic - 1 clove
• dill seeds - 1 tbsp.
• salt - 1 tbsp.
• cranberries or lingonberries - optional for garnish before serving

Cooking method:

1. Peel carrots and beets and grate on a fine grater (you can also use a coarse grater). Shred the cabbage.

By the way, it is convenient to do this with the help of a vegetable peeler, but first you need to practice a little. The result is beautiful, long stripes.

2. Put all the cuts in a large bowl, add the dill seeds and a finely chopped garlic clove (you can omit the garlic). Salt to taste. In fact, enough salt is put in so that the salad is a little more salty than when cooked fresh.

3. Stir all the products with your hands until smooth, while remembering them well.

4. Put the mashed vegetables in a jar, tamping them well. Cover with gauze or a lid (but not tightly) and leave in a warm place to ferment for 2-3 days. At least once a day, make punctures to the bottom with a knife or wooden skewer in several places.

It is necessary that the cabbage was covered with juice. To do this, you can put a load in the form of a glass bottle of water. Or crush vegetables several times a day with a potato masher.

5. Put the finished salad in the refrigerator and you can already eat it in a day. It turns out not only tasty, but also useful. Optionally, in addition to dill seeds, you can add coriander or zira (1 tsp of these spices will be enough).

Classic recipe for sauerkraut with cranberries in a bucket

To improve the taste during pickling, sour berries are added to the cabbage - cranberries, lingonberries. Thus, the usefulness of this workpiece increases. I suggest you try to cook vegetables with bright red berries.

Ingredients:

• cabbage - 8 kg
• carrots - 3 kg
• salt - 150 gr. (6 tablespoons)
• cranberries - 0.5 kg (can be frozen)

How to cook:

1. In fact, you can ferment cabbage in any container - a jar, a saucepan, a bucket, a barrel. Here are the ingredients for one ten-liter bucket. If you want to do less - please reduce the products proportionally.

About 3 kg of cabbage will fit in a three-liter jar, and 5 kg in a 5-liter pan, respectively.

2. Peel and grate the carrots on a coarse grater. If you have a large amount of work, you can use the services of a food processor. Cabbage should be chopped into long strips. To do this, take a large knife (necessarily well-sharpened), a shredder or, again, a harvester. Remove the upper leaves, but do not throw them away, they will still come in handy.

3. Wash the enameled bucket well. Put the top remaining sheets on the bottom, which will protect the lower layers of the workpiece from pathogenic microbes.

4. Take a large bowl, mix in it a third of the cabbage, carrots and salt. While stirring, crush the vegetables well with your hands so that they begin to release the juice. Transfer the resulting mixture to the prepared bucket and carefully tamp it down. Top with half of the cranberries.

6. Cover with a wide dish on top and put oppression. In this case, the juice should completely cover the workpiece. Leave in a warm place to ferment for 3 days. The very next day, the brine will become cloudy, carbon dioxide will begin to be released. To release these gases, pierce the cabbage in several places with a wooden stick twice a day throughout the entire sourdough period, reaching the bottom of the bucket.

7. When the gases have already ceased to be released, you need to remove the vegetables in the cold, because they will simply deteriorate in the heat. On average, this happens on the fourth day (everything will depend on temperature). For storage, transfer the cabbage to glass jars, cover them with lids and put them in the cellar or refrigerator. It can be served on the table after 2 days of cooling.

Before laying out in a glass container, it is recommended to spread the cabbage on a table or in a basin and fluff it up. Ventilate to get rid of bad smell.

8. Sauerkraut can be added to vinaigrette, cabbage soup, salads can be made from it with the addition of green and onions, herbs, sugar, vegetable oil. As you can see, preparing such a blank is not difficult, and you will get a lot of benefits and taste.

By the way, store-bought sauerkraut was recently checked for quality. It turned out that almost all of it contains additives harmful to health. Therefore, draw conclusions and cook for yourself.

A quick way to ferment cabbage with brine in a 3 liter jar

Classically, cabbage is fermented for about 3 days, plus or minus, depending on the temperature in the room. This recipe is from the category of quick, ready-made salad can be eaten in a day. And its difference from previous recipes is the presence of brine with the addition of water.

Ingredients:

• white cabbage - 1 pc. large
• carrots - 1 pc.
• sahra - 1 tbsp.
• salt - 1 tbsp.
• black peppercorns - 10 pcs.
• bay leaf - 3-4 pcs.
• boiled water - 1 l

Cooking:

1. Wash and chop vegetables. Carrots - on a coarse grater or grater for Korean dishes. Chop the cabbage into long strips, about half a centimeter wide. Put the prepared foods in the basin and remember them carefully. At the same time, they will decrease in volume and let the juice go.

2. Add spices, parsley and peppercorns to the total crushed mass and stir. If you don't like the flavor of these spices, don't use them. Put the vegetable mixture in a jar, tamping it down.

It is advisable to pour boiling water over glass before laying.

3. Make the easiest pickle. For it, you need to dissolve salt and sugar in cold boiled water. Pour the cabbage with this marinade and press down well again. Cover the top with a lid or a napkin and leave warm for a day.

4. The next day, try what happened. But know that sauerkraut is getting tastier every day, you may need to wait a little longer. Store this preparation in the refrigerator.

How to ferment cabbage for the winter in your own juice. Classic recipe for 10 kg

This is a classic recipe for sauerkraut that ferments in its juice. A large amount is being prepared at once to provide for the winter. This blank is stored well, but only in a cold place. I recommend cooking according to this recipe in November, when stable cold weather sets in and it will be possible to transfer the jars to the cellar or to an unheated loggia.

You can add all the additives that I mentioned in this article to your taste and desire: bay leaf, peppercorns, cumin, sour berries, apples, beets, dill seeds.

Ingredients:

• cabbage - 10 kg
• carrots - 1.5 kg
• salt - 250 gr.

Cooking method:

1. Peel the whole carrot and grate it. Shred the cabbage. Since the number of vegetables is large, you can use a food processor or a special grater to speed up the work, as in the photo.

2. Take a large fermentation container. It can be a bucket or a large pot of 10-20 liters. In a bowl, mix cabbage, carrots and salt in parts. It is not necessary to knead strongly, it will be enough just to stir. Pour the vegetables into the prepared clean container and press them well with your hand so that they lie tightly. Continue to stack the vegetables in parts in the dish, tamping them down.

There will be no juice right away, it will appear a little later, the next day. But the appetizer according to this recipe will turn out to be very crispy.

3.Do not fill the container to the top. During fermentation, the cabbage will rise, the juice may flow out, so leave free space for these processes. Cover the workpiece with white leaves on top, put a plate and put a weight.

4. Keep the cabbage warm for two days. When bubbles begin to appear (in a day or less), pierce the workpiece with a wooden stick daily to release gas. If this is not done, then the finished product will be bitter.

5. After 2-3 days, spread the fermented vegetables in clean jars and put them in a cold place, you can go to the balcony. Keep in the cold for another 5 days, after which you can already eat this juicy, tasty and crispy snack. Also use this cabbage for making pies, stew it, put it in vinaigrette and cabbage soup. In general, bon appetit!

Recipe for sauerkraut in a barrel without brine with sugar

If you have a wooden barrel, then use it to ferment vegetables, as our grandmothers did. In this recipe, brown bread is used to speed up the fermentation process, which gives a pleasant aroma to the finished snack. Take only late varieties of cabbage, and when ready, store it in a cold place, but make sure that the temperature does not fall below zero degrees.

Ingredients:

• cabbage - 10 kg
• carrots - 1 kg
• salt - 250 gr.
• sugar - 50 gr.
• black peppercorns - 15 gr.
• rye bread - 50 gr.

Cooking:

1. The barrel must be prepared in advance. To do this, wash it and fill it with warm water (up to 40 degrees) overnight. Thus, the wood will swell and be as tight as possible.

2.Now proceed to the most time-consuming process - chopping vegetables. Cabbage needs to be chopped, but not too finely and thinly, otherwise it will be too soft when cooked. Grate the carrots on a coarse grater or cut into strips using a food processor.

Do not cut all the vegetables at once, do it in parts and mix, as the volume is large.

3. Here you chopped one head (without upper leaves and stalk) - put the pieces in a bowl (a little more than a kg). Add a couple of carrots, a tablespoon of salt and a teaspoon of sugar. Also add 3-5 peppercorns. Mix with your hands and you can try. Add salt or sweeten to taste if you like.

4. Put a piece of rye, stale bread on the bottom of the barrel. It can also be replaced with a tablespoon of rye flour.

5. Cover the entire surface of the bottom with cabbage leaves, covering the bread.

6. Put the mixed vegetables into a barrel and press down very well with your hands, compacting. Thus, continue to make the preparation, mixing cabbage with carrots and spices in parts. Fill the barrel not to the very top, leave room for oppression.

When the entire container is full, press down on the future snack with your hand. If juice stands out, then everything is done correctly and well.

7. Cover the entire workpiece with gauze folded in two layers or with cabbage leaves. Cover with the small lid that comes with the barrel or plate. Put oppression and close the barrel with its native lid. After 12 hours, vigorous fermentation will begin (just leave the vegetables warm), carbon dioxide will begin to be released and lactic acid will form.

8. Once a day, pierce all vegetables to the bottom to release gases and get rid of an unpleasant odor (before that, remove the oppression, put it back after piercing). Keep the workpiece warm for 2 days.

9. On the third day, take the cabbage outside or onto the balcony, where the average temperature is 8 degrees. Keep the sour snack in this mode for another 3-4 days, remembering to pierce it daily.

10. At the finished sauerkraut, the juice will sink and it will not be visible on the surface. Bubbles will no longer come out when pierced, and the appetizer will taste crispy.

11.Now store the cooked cabbage in a cold place. It can be a street, if there is no frost yet, or a cellar. Try this recipe and get valuable vitamins in winter.

Cabbage in brine, sauerkraut with apples

If you have never made sauerkraut with apples, then you need to correct this gap. It is apples that give this appetizer a special aroma and taste. In addition, according to this recipe, the fruit and vegetable mass is poured with brine, which in about a week will be very tasty and rich. It will be done in a three-liter jar, which everyone has on the farm.

Ingredients for 3 liters:

• cabbage - 2.3 kg
• carrots - 3 pcs. medium
• apples - 4-6 pcs. medium
• water - 2 l
• salt - 2 tbsp.
• sugar - 2 tbsp.

The amount of water is indicated with a small margin, so that it is exactly enough.

How to cook:

1. This recipe is very simple, any novice housewife will be able to cook delicious cabbage using it. First, boil water, add salt and sugar to it, dissolve them. Let the brine cool down to room temperature.

2. Mix cabbage chopped with medium pieces with grated carrots in a large container. Add 1 tsp. salt from the total amount, stir again, slightly crushing the vegetables. Strong pressure, as in recipes without brine, is not necessary.

3. Cut the apples into large slices, you can halves. The method of slicing apples can be any, it all depends on preferences.

4. In a clean jar, washed with soda or mustard powder, start laying cabbage in layers (you need to tamp it with your hand) and apples. The top layer should be vegetable.

5. Pour the cooled brine into the filled jar. Put the workpiece in a bowl or pan so that the juice flows there, which will rise during fermentation. Cover the top of the jar with a lid (not tightly) or gauze. Leave warm for 2-3 days. During this time, twice a day, you need to pierce the cabbage with a wooden skewer so that gas bubbles come out.

When pierced, the brine will go down, so you will need to add the juice that has flowed out of it into the pan into the jar.

6. All the time of pickling cabbage should be covered with liquid. For this purpose, you can put a small oppression - a small jar of water or a glass bottle. After two days, try what happened. If there is still not enough crunch, too much acid, then let the snack stand for another day. Next, store in the refrigerator.

Such a wonderful cabbage can be served both on a festive table and on an everyday one. Pickled apples will also be very tasty, try it. When stored in vegetables, mucus and an unpleasant odor do not appear.

How to cook sauerkraut with horseradish, beets and garlic: video recipe

This recipe differs from the rest in the way cabbage is cut. Usually this vegetable is chopped into strips. Large chunks are also fermented here. Beets, garlic and horseradish are added for taste, color and aroma. And all this wealth is filled with brine.

I’ll clarify right away, first this winter blank must be put under pressure for 2 days and kept at room temperature. Next, put it in a cool place (for example, a refrigerator) for another 3 days, without removing the oppression. In total, after 5 days (possibly later), the vegetables will ferment and they can be eaten. After five days, remove the oppression and cover with a lid.

Here are some ways to ferment cabbage in the classic way. As you can see, there are a lot of them, there is plenty to choose from. The main thing is not to be lazy and to please yourself with such a useful and crispy preparation. I wish you all a delicious winter!

We will never know how many sauerkraut recipes actually exist. Every family has its own favorite recipe, which is passed down from grandmother to mother, and from mother to daughter. Recipes are shared at work and just like neighbors. They are found in numerous magazines and cookbooks, as well as on the Internet.

And it would seem that everyone already has their favorite, well-established recipes over the years. But all the same, every time you stumble upon another new cooking option, you get acquainted with it with interest, buy a head of cabbage, and try to cook your favorite and tasty snack on it.

And there is no end to these options: they ferment this vegetable crop simply with salt, and with the addition of salt and sugar; harvested with brine and without it; with vinegar, and without vinegar; finely cut into strips, or put in a container for pickling quarters; vary the amount of carrots; add additional components in the form of apples, berries, all kinds of peppers; use various spices, seeds and leaves. And finally, they ferment in jars, pots, tubs and barrels.

There are recipes, thanks to which the finished product can already be consumed 2 hours after preparation, these are the so-called quick methods.

They sour for three days and up to a week, these are the so-called methods of natural fermentation. And some of them we have already considered in previous articles. I will try to place links to these articles in the relevant sections.

But despite the fact that we already have enough recipes in our piggy bank, “behind the scenes” there are still very interesting options that we would also like to offer you.

Sauerkraut according to the classic recipe - basic principles

Despite all of the above ways and methods of salting, there is a classic way in which we all basically ferment our harvest for the winter. According to him, the product must be cleaned and cut into strips. And you can chop it with a cut, if there is an appropriate trough. Even 30 years ago, in the Urals, we probably had such a wooden trough with a cut in every family.

Our family also had this device, but it never took root. Both my mother and father are from Central Asia, and there they always only cut it for pickling. Apparently, we are so used to it that the chopped vegetable has not taken root in our house. However, among my friends, many only use this method of grinding.

After shredding the main product, sprinkle it with salt and knead well. And for a more crunchy snack, you can simply mix it with salt (and sometimes sugar). Carrots are added in accordance with taste preferences, and the pickling region, someone adds more, someone just a little bit.

Then the chopped and mixed vegetables are put into a pot, tub or jar, oppression is set and the container with the contents stands for a certain time, first at room temperature, then in a cool room. Snack is stored in the cold.

An important stage of preparation is the formation of juice, it is he who will contribute to the ongoing processes of fermentation and fermentation.

During the fermentation process, gases will form, so the contents of the pot must be pierced with a wooden stick several times a day.

Crispy sauerkraut prepared for the winter in a classic way

This recipe gives the classic proportions for salting. And the way we cook is also universal.

We will need:

• cabbage - 10 kg
• carrots - 200 gr
• salt - 200 gr
• sugar - 50 gr

If you do not need such an amount of the finished product, then simply proportionally reduce the amount of ingredients.

Cooking:

1. Chop the cabbages, either with a knife or a shredder. To whom it is more convenient, but it is necessary that the resulting straw be the same in thickness and long in appearance.

Place chopped vegetables in a bowl. For ease of preparation, you can divide the components into equal parts. Because it will be difficult to cut and place 10 kilograms of vegetables at once.

2. Grate carrots on a coarse grater.

3. Then you need to slightly rub the cut with salt and sugar. But this procedure can not be carried out if it is already very juicy with us. This is done at will, as you like more.

If you do not grind it, then it turns out more crispy.

4. Then combine the vegetables and mix again.

5. Prepare a large pot or tub or barrel and put the leaves on the bottom, then the mixed vegetables in layers. Each layer should be packed very tightly. This can be done with cams or a wooden pusher.

6. When the entire vegetable mass is over, the top should be covered with clean gauze. Put a wooden circle of the appropriate size on top, or a flat large plate. Then put oppression.

It can be a clean cobblestone or a 3 liter jar of water.

7. Leave the container with the workpiece at room temperature for 2-3 days, piercing the contents with a wooden stick to the very bottom two or three times a day. In this way we will release the gases, and the cabbage spirit that has accumulated inside.

Each time for this we remove oppression and gauze. Rinse gauze every other day in warm water.

8. After 3 days, the fermentation process should stop and this will be a signal that it is time to take the workpiece to a colder room. According to the rules, the sauerkraut must be kept for another two to three weeks at a temperature of 16-18 degrees, and only after that it should be put away in the cold. During this period, once or twice a day, pierce the contents with a stick.

But, sometimes, this rule is violated, and it is taken out into the cold earlier.

There are many recipes, and therefore the degree of sourdough for all of them turns out to be different.

In general, you should know one rule. If you ferment cabbage by natural fermentation, then in the first 3-4 days it is better not to take a sample. If the vegetable contains nitrates, then during this time, they turn into compounds that are more harmful to the body, they are called nitrites.

Then the process of disintegration begins, and it ends only on the 7th - 8th day. Therefore, there are recommendations, under which, you can start eating it no earlier than 10 days after the ferment.

According to the same recipe, you can ferment it with quarters.

A very tasty way to ferment cabbage with quarters according to the classic recipe

In principle, you can ferment it with quarters according to any of the recipes proposed today. There is nothing difficult in this. And the recipe remains almost unchanged.

As a rule, part of the vegetable is chopped, as usual, and one or two heads of cabbage are cut into rather large pieces.

For salting, you can cut them into quarters. Or cut the head of cabbage into 6-8 pieces if it is too big.

If we salt in a large saucepan or tub, then the pieces may be large. If we use a three-liter jar as a container for salting, then the size of the pieces can be reduced. This must be done in order to make it easier to stack them.

There are only two cutting methods.

1. The head of cabbage is cut into pieces, while the stalk is not cut out and remains in place. Thanks to her, the leaves do not fall apart, and it is convenient to get the particles.
2. But there is an opinion that all the unwanted compounds that are deposited there when fertilizers are used are collected in the stump. Therefore, it is recommended to cut the stalk.

I follow this advice, and not even because I am afraid of these compounds. Even if fresh heads of cabbage are brought to me from the dacha, I still remove the stalk, because I think that this way the pieces are better and more evenly salted.

And so, we have two types of chopped cabbage. We take the proportions of ingredients and the method of salting from the previous classic recipe. We will salt in a large saucepan.

Line the bottom of the pot with leaves. Then pour in the salted and mixed vegetable mixture. About half. Tamp it well, using cams for this.

Then sprinkle each head of cabbage cut into pieces with a small amount of salt and rub it inside. Lay on top of the cut and packed pieces. Do the same with all quarters cut into pieces.

Spread the remaining chopped mixture on top. Cover with leaves and gauze. Put oppression.

Sour also, as usual. For an example, see the previous recipe.

Juicy cabbage for the winter, pickled in brine in a 3 liter jar

This recipe was shared with me by my friend - a big fan of cooking something delicious. A feature of this recipe is that the prepared snack is not very sour. When cooking, it does not need to be crushed and rubbed with salt. Also, she does not need oppression. All this facilitates the preparation of your favorite dish.

We will need (for a 3 liter jar):

• white cabbage - 3 kg
• carrots - 100 - 150 gr

For brine:

• water - 1 liter
• salt - 1 tbsp. spoon with slide
• sugar - 1 tbsp. spoon with top

Cooking:

1. Chop the vegetable in any convenient way, the main thing is very thin straws.

2. Rub the carrots on a coarse grater. Its weight is approximate, it all depends on taste preferences. Someone likes to add more of it, and someone adds quite a bit. Therefore, rub one thing first, when you mix it with cutting, see if it is enough or not. You can always add more if needed.

3. Mix the ingredients and put in a 3 liter jar thoroughly washed and scalded with boiling water. Fill very tightly, literally ramming it. Do not lay out until the end, leave room for the brine. It will be enough to lay out the banks up to the shoulders, or even a little lower.

4. Prepare the brine. To do this, take 1 liter of unboiled water. It is best to purchase bottled water from the store for this. You can use your own if you live in your own house and have a well. In this case, of course, you need to be completely confident in its quality. To do this, special examinations are carried out.

Pour salt into the water and mix thoroughly until it is completely dissolved.

5. Pour the brine into the jars. To make the water go inside better, pierce the contents of the jar with a wooden stick or skewer, while adding the missing brine. And so, until it completely covers the entire contents of the container.

6. Put the jar in a deep bowl. During fermentation, a lot of juice will appear, which will drain into this bowl. It is not necessary to pour it out, we will still need it.

7. Cover the top of the jar with the back of the nylon lid and leave it in this state for two to three days. The time will depend on the temperature of the air in the room. The hotter, the shorter the time.

8. During all this time, the contents of the jar will need to be pierced to the very bottom with a wooden stick or skewer. If there is neither one nor the other, then you can use a regular barbecue skewer.

This is a must. During the ongoing fermentation processes, gases will form inside the jar, which will need to be released. If you leave them, then the appetizer will turn out to be bitter in taste.

It is necessary to pierce the contents of the jar at least twice a day, but more often.

9. After two or three days, drain the juice from the jar directly into the bowl in which it was located. Stir sugar in it until it is completely dissolved. Sugar you need to add 1 full tablespoon with a slide per liter of brine.

10. Pour the resulting brine back into the jar. Leave for another day. All this time, the brine must necessarily cover all the cabbage. To do this, it can be slightly melted with a spoon.

During these 24 hours, pierce the contents of the jar 2-3 times to the very bottom.

11. Store in the refrigerator, or in the basement, or on the loggia - in general, in the cold.

Use in any form - in salads, vinaigrettes, in the preparation of soups and second courses.

Crispy cabbage sauerkraut with cold water in a wooden tub or bucket

We will need:

• white cabbage - 3 kg
• carrots - 2 pcs

For brine:

• water - 1 liter
• salt - 2 tbsp. heaped spoons
• sugar - 1 tbsp. spoon without slide

Cooking:

1. Chop the vegetable. If there is a shredder for this, then it's just wonderful. Thanks to her, the vegetable is cut into long thin strips, and the workpiece is not only tasty, but also beautiful.

Do not cut the whole head at once. Half will be enough to start.

2. Put the chopped vegetable in a bowl or tray and add half the salt and sugar. Lightly grind until the contents are slightly moistened. But not much.

3. Rub the carrots on a coarse grater. Add half to the basin and mix, preferably with your hands. This will mix everything more evenly.

4. Put the prepared vegetables in a bucket or pan, and press them tightly with a fist.

5. Do the same with the remaining half. And also tightly put the vegetable mass in a bucket.

6. Prepare the brine. To do this, boil a liter of water, and add salt and sugar to it, in accordance with the recipe. Then let it cool completely, and then pour the vegetable mass in a bucket.

7. Lay a clean gauze on top. Put a flat plate and put oppression. Leave in this position for 3-4 days. Every day, the contents should be stirred, or pierced with a wooden stick.

After a while, foam will appear, it can be removed.

Also, every day you need to rinse the gauze and a flat plate in warm water, then cover our workpiece with them again.

8. After 3-4 days, it should be taken out into the cold, and let it stand there for another week. Then the appetizer can be served at the table. It is very tasty with butter and chopped onions.

Crispy and Juicy Instant Cabbage - Harvesting Methods

We are all living at a very fast pace these days. Therefore, the so-called “quick recipes” are gaining more and more popularity, no matter what area of ​​food preparation it concerns. Preparations for the winter are not deprived of attention - “five-minute” jam, salads for the winter “in haste”, and naturally various other instant preparations. Including sauerkraut.

For quick fermentation, methods such as pouring hot brine and using vinegar are mainly used. There are simply a huge number of cooking options and variations. For example, milder apple cider vinegar or citric acid can be used instead of regular vinegar. Although there are recipes where vinegar is not used at all.

If you ferment in the traditional way, then even for quick cooking you need at least two to three days. And I already suggested on the pages of my blog.

But there are many more interesting and tasty recipes. Some of them I propose to consider in this section.

Sauerkraut cooked 12 hours in vinegar brine

This recipe is interesting in that in addition to carrots, we will also use prunes and garlic. But if you do not want to add such components, then do not add, or add one thing. Although, if you cook such a blank with all the proposed ingredients, you can get an unusual and very interesting taste.

And instead of prunes, you can add raisins. It will be delicious too.

As you will see, in the composition of products, it is proposed to add carrots, prunes and garlic in a fairly large amount. And this is just the highlight of this recipe.

We will need:

• cabbage - 2 kg
• carrots - 500 gr
• prunes - 300 gr (pitted)

For brine:

• water - 800 ml
• sugar - 1 cup
• vegetable oil - 1 cup
• vinegar 6% - 1 cup
• salt - 2 tbsp. spoons

Cooking:

1. Cut the head of cabbage into pieces with a side of 2.5 - 3 cm. This is if you want the appetizer to be ready in 12 hours. If there is time, then it can be cut and a little larger.

2. Rub the carrots on a coarse grater. Cut prunes into small strips. Grind the garlic, the method does not play a special role. You can grind it very finely, or you can cut it into thin plates.

3. Prepare a saucepan of the appropriate size. Lay the cabbage in the first layer. Sprinkle it with some carrots, prunes and garlic. Then repeat the layers in the same sequence until all the prepared components run out.

4. Prepare the brine, also known as the marinade. To do this, boil water and add all the ingredients to it. Give them the opportunity to fully disperse. Then pour the contents of the pan with boiling marinade.

5. Press down the contents with a flat plate and leave in this position for at least 12 hours. After the allotted time, the snack should be removed in the refrigerator, and stored there.

It becomes the most delicious on the third or fourth day, although after 12 hours it is quite ready for use.

Delicious cabbage in a quick way in a day

Although this recipe is also prepared with the presence of vinegar, it is still worth talking about. It is interesting in that the fermentation process can be stopped when necessary, just with the help of vinegar. Therefore, it will not be necessary to wait 3-4 days until all fermentation processes are over.

Stopping them yourself, the snack can already be eaten in a day. And if the house is very hot, then after 12 hours.

We will need (for a three-liter jar):

• cabbage - 2 kg
• carrots - 300 gr
• vinegar essence 70% - 1 teaspoon
• bay leaf - 3 pcs
• black peppercorns - 9 pcs
• aspirin - 3 tablets

For lovers of garlic, it can also be added. One or two cloves will be enough.

For brine:

• water - 1 liter
• salt - 2 tbsp. heaped spoons
• sugar - 2 tbsp. spoons without a slide

Cooking:

1. Chop the vegetable as usual. Since we will have prepared a lot of brine, you may need a little less than 2 kg of vegetable. But nothing, the remaining slices can be used to make a salad.

2. Grate carrots, too, as usual.

3. Put the chopped and grated vegetables into a basin, mix and lightly press down with your palms. The movement is similar to how we knead the dough. But you don’t need to press hard, and you don’t need to crush the vegetables.

4. Prepare the brine. To do this, boil water, and pour salt and sugar into it.

6. Immediately put an aspirin tablet, bay leaf and three peppercorns into it.

7. Put the vegetable mixture, filling half of the jar with it. If you use garlic, then add it just in the middle. It can be crushed beforehand, or cut into thin slices.

8. Put the aspirin again, bay leaf and three black peppercorns.

9. Put the remaining vegetable mass up to the shoulders of the jar. Top again with an aspirin tablet, bay leaf and pepper. If the brine does not reach the very neck, but completely covers the contents, then leave it like that. During the fermentation processes, the juice will bubble and flow down. Therefore, the jar must be put in a bowl.

If the brine is not enough, then you can simply add a little boiling water.

10. The jar should stand at room temperature for 12 - 14 hours. Then pierce its contents to the very bottom with a wooden stick. During the day, pierce three more times to release gas bubbles.

If the house is warm enough, then the cabbage will be ready in 24 hours. If it is cool, then it will take another 12 hours. During all this time, do not forget to release gas bubbles.

11. Well, the last stage - we stop the fermentation process. To do this, pour vinegar essence on top. Pierce the vegetable mixture again with a stick so that the vinegar is evenly distributed. Then put it in the refrigerator for storage.

Serve with butter and onions, or add the necessary vegetables and prepare a vinaigrette. You can also cook cabbage soup and vegetable stew. In any form, it will be delicious.

Video on how to make a quick snack in a simple way without adding vinegar

This is the simplest recipe that uses only cabbage, carrots and salt. Water is also used for quick fermentation. The author claims that the finished product can be eaten in a day.

Also in this video you can see how to cut a head of cabbage if you do not have a shredder. How to mix it and lightly crush it with carrots. And also how to fill the banks.

After all, all recipes are essentially similar to one another. There are only a few nuances that distinguish them from each other. And thanks to these small nuances, the taste of the finished dish is different.

Juicy sauerkraut for the winter in jars

Currently, many people prepare sauerkraut in jars for the winter. This is undoubtedly very convenient, especially when you live in a small apartment.

This vegetable crop is now sold almost all year round. Therefore, at any time, you can buy a head of cabbage in the store and ferment it using one of the well-known methods. At the same time, it is very convenient to store the workpiece in a jar in the refrigerator. The size of the jar can be chosen at your discretion, it can be either half a liter or a three-liter.

And if it is problematic to store it in the refrigerator - there is no place, or the refrigerator itself, then the jars can be closed with iron lids. And then such an appetizer will be stored all winter somewhere in the apartment in a cool place. For example, my friends keep blanks under the bed.

A delicious recipe for the winter in liter jars with carrots and apples

When you want to add some zest to a familiar dish, then I use this recipe. I cook a little, 1 liter jar. Just for variety.

It turns out very tasty. The taste of apples is especially interesting. Because of them, in general, I cook.

We will need (per liter jar):

• cabbage - 1 kg
• apples - 1 - 2 pcs
• carrots - 1 pc.
• salt - 1 tbsp. spoon without slide
• sugar - 1 teaspoon

You can add a pinch of cumin for taste and aroma. But this is optional.

Cooking:

1. Chop a head of cabbage into thin strips.

2. Add salt and sugar, and gently rub with your hands until it is slightly moistened.

3. Grate peeled and washed carrots on a coarse grater. Add to the resulting mass and mix. At the same time, you no longer need to press. Under the influence of salt and juice formed in the container, the carrots themselves will give the right amount of additional juice.

4. Peel the apples, remove the core and cut into slices. If the apple is large, then it will be enough to take only one, if small, then two. Add the slices to the vegetable mass and mix gently so as not to damage their integrity.

If you have prepared cumin, then add it. However, don't get too carried away. Cumin belongs to such a category of spices, with which it is better not to overdo it.

5. Put the mixture into a clean jar and tamp it tightly there, pressing down with a fist.

Place a cabbage leaf on top to keep it from floating up. Then cover with the reverse side of the nylon lid, but so that the juice can drain freely.

6. Put the jar in a bowl. When the fermentation process begins, a lot of juice is formed, which will drain into it. Leave it in this position for salting for 3 days. During this time, it must be kept at room temperature.

Also, two to three times a day, the contents will need to be pierced with a wooden stick or skewer in order to release the gas accumulated inside.

It is better to remove the resulting foam, and if there is not enough juice, then you can add the one that has flowed into the bowl.

7. After three days, seal the contents tightly with a nylon lid and put in the refrigerator for storage.

Eat seasoned with oil, you can chop onions into the salad. After removing the apples and eating them separately, you can use the blank for making vinaigrette.

Sauerkraut in 3 liter jars with apples and lemon juice (taste awesome)

This is a very interesting recipe, according to which apples added to the appetizer taste like pineapples. Also, the sour snack acquires a light, slightly perceptible lemon flavor due to the added lemon juice.

In general, a recipe that deserves our attention.

We will ferment in three-liter jars. Although if you decide to harvest in a larger volume, then you can use both a saucepan and a tub for salting.

We will need (for a 3 liter jar):

• cabbage - 2.5 kg
• apples - 2 pieces (medium)
• carrots - 2 pieces (small)
• lemon juice
• salt - 60 gr (2 - 2.5 tablespoons with a slide)

For 1 kg of vegetable, add 1 heaping tablespoon of salt.

Cooking:

1. Cut the head of cabbage into thin strips. Grate carrots on a coarse grater. Remove the core from the apple and cut it into cubes or medium-sized slices. If the apple has a thick skin, then it can be peeled.

2. Put the cabbage in a bowl and add salt. Lightly rub with your hands, so that it is slightly moistened.

3. Add carrots with apples. Mix everything, best by hand.

4. Put the mixture in a clean jar, thoroughly crushing each new layer with a fist. Leave some space on top for the juice to start coming out soon.

5. Leave the jar at room temperature by placing it in a bowl. This is necessary in order for the juice to flow into it. It will sour at this temperature for 3 days. During this time, 3-4 times a day, pierce the vegetable mass with a skewer or wooden stick to the very bottom, releasing gas.

6. Then close the lid and store in the refrigerator.

Cabbage according to a delicious recipe, pickled for the winter with beets in brine

According to this recipe, they ferment it in the Caucasus. For those who love spicy snacks, this recipe will definitely appeal to you. Men especially like it.

We will need (per 2 liter jar):

• cabbage - 900 gr -1 kg
• beets - 1 pc.
• garlic - 2 small heads
• hot capsicum - 1 pc (to taste)
• salt - 2 tbsp. spoons
• water - 1 liter

Cooking:

1. Cut the stalk from the head of cabbage and cut it into fairly large pieces. So that they can fit in the bank.

2. Peel and cut the beets into slices. Also cut the garlic into slices.

3. Of particular importance in this appetizer is hot capsicum. You should take a variety that is quite bitter, although not chili. From what strength and bitterness the pepper will be, such a sharpness will make the appetizer as a whole. Also here it is necessary to take into account the taste of those who will eat such a snack. Therefore, if you have a very bitter pepper available, then take only half of it, or a little more, or less. In any case, it's up to you.

You can add just a little bit of it. In this case, the appetizer will be less spicy.

Peel the pepper from seeds and cut into thick rings.

4. In a clean jar scalded with boiling water, put a part of the beets in the first layer. Then add some hot pepper and garlic.

5. Then lay out a layer of cabbage. Then continue to lay out in the same sequence until we fill the entire container. You need to spread it quite tightly so that there is as little free space as possible.

To do this, the top layer can be tamped with a wooden pusher.

6. Prepare the brine. Boil a liter of water and stir in salt. Pour them vegetables in a jar. At the same time, the jar can be immediately placed in a bowl, where the juice will pour out, which will soon begin to ferment.

7. Put a cabbage leaf on top and set oppression. It can be a smaller jar filled with water.

8. After a day, gas bubbles will begin to appear on the surface, and the juice will pour into a bowl. In this case, the ingredients will begin to sour and settle. In this case, the juice from the bowl can be poured back.

9. Keep the snack in this position for 5-6 days. But it is better that from the third day she stands somewhere on the windowsill, where it is not so warm, but not cold either.

After this time, close the appetizer with a lid and store in the refrigerator. This is if you do not eat everything at once. The appetizer is very, very tasty!

Delicious natural sauerkraut according to grandmother's recipe with cold water

This method used to be often used in villages, and our grandmothers used it to prepare sauerkraut. The preparation is crispy, white and very tasty.

And this method of salting came to us from the Volga region.

We will need:

• white cabbage - 2 kg
• medium carrot - 2 pcs
• water - 800 ml
• salt - 2 tbsp. spoons
• sugar - 3 tbsp. spoons
• black peppercorns - 7 - 8 pcs
• bay leaf - 2 pcs

Cooking:

1. Chop the vegetable into thin long straws. Pour into bowl and rub lightly with hands. Quite a bit, so that it is only slightly moistened.

2. Grate carrots. Add to bowl and mix everything.

3. Break the bay leaf into several pieces and add to the total mass. If you are not a fan of this component, then you can do without it.

Also add peppercorns and mix again.

4. Prepare the brine. We will use raw cold water for this. It is better to buy it in a bottle in a store. Add salt and sugar to the water and mix until they are completely dissolved.

5. Transfer the vegetable mixture to a clean three-liter jar, tamping them tightly there. Then pour the contents with brine. Pierce several times with a wooden stick or skewer so that the brine goes inside.

If suddenly there is not enough brine, then you can simply add water. Salt and sugar are already enough, and everything will disperse as it should.

6. Put the jar in a bowl so that the resulting juice flows into it. It can then be topped up back into the jar.

7. Leave for fermentation for 2 - 3 days. The time will depend on the room temperature. Fermentation processes will begin around the end of the first day, and this can be seen by the fact that gas bubbles will begin to appear on the surface.

They need to be released from within. To do this, 2 - 3 times a day, the contents of the jars should be pierced with something sharp to the very bottom. It can be a wooden stick, or a skewer.

8. As soon as you see that the bubbles have stopped forming, this is a signal that it is time to clean the jar in the cold. After the workpiece has stood there for a week, it can already be served at the table.

Such a preparation with onions and butter is very tasty. Many at the same time add unrefined oil to get a real rustic smell. So they filled the once favorite snack in the village with my grandmother.

Crispy delicious cabbage with vodka

There is also such a recipe where, when preparing this pickled snack, a strong alcoholic drink is added to it. That is, it turns out “two in one” - both a drink and an appetizer at once. This is the favorite recipe of all men.

But seriously speaking, all the alcohol disappears somewhere. After 3-4 hours, there is no trace left of it - neither taste nor smell. And vodka in this recipe serves as a kind of preservative. Thanks to her, the fermentation process ends, and the snack is perfectly stored.

And it also turns out transparent and crispy according to this recipe, and therefore I met the same recipe in the literature with the name “Crystal Cabbage”.

We will need:

• cabbage - 1 kg
• carrots - 1 pc (small)
• salt - 1 tbsp. spoon (flat)
• sugar - 1/3 tbsp. spoons
• allspice - 3 pcs
• mustard seeds - 1 teaspoon
• dill seeds - 1 teaspoon
• vodka - 1 tbsp. a spoon

Please note that the proportions are given per 1 kg of vegetable. From this amount, approximately one liter can will be obtained. If you want to cook the workpiece in larger quantities, then simply proportionally increase the amount of all ingredients. It is the exact proportions that will give a very tasty and desired result.

Cooking:

1. Chop the head of cabbage in any known way. Try to chop in such a way that the cut is thin and long. It is especially good to use a shredder for this.

2. Peel and grate the carrots on a coarse grater. For this recipe, you can use very small carrots to add a little bright color. The main color of the workpiece should be white.

3. Mix vegetables in a bowl, or tray. Sprinkle with salt and sugar. And lightly grind the contents. Note that the recipe calls for exactly 1 tablespoon of salt per kilogram of the main vegetable.

To measure this amount, you need to collect salt in a spoon, and then remove all excess with the cutting surface, or the back of the knife.

4. Add all the spices and mix until they are evenly distributed throughout the mass.

5. Prepare a jar. In order to wash it and scald it with boiling water. Put the vegetable mass tightly into the cooled container, tamping each layer with a fist. Put the jar in a bowl where the fermented juice will merge.

6. Leave for 3 days at room temperature. 3-4 times a day, pierce the contents of the jar with a wooden stick or skewer to release the gas formed inside.

7. After three days, pour in vodka, pour in the leaked juice and put it in the refrigerator, or on the loggia.

Two days later, the preparation for the winter is ready. Crispy, translucent, without a single trace of alcohol, and delicious beyond words.

How to ferment cabbage at home

We have fermented cabbage in many different ways. And although they are all different, and are obtained with different flavor combinations and notes, there are general rules for all of them. By following them, you can achieve excellent results in any of the proposed recipes.

Therefore, in order not to run through all the articles, I decided to collect all the rules in one place. I think it will be convenient for everyone. I read about the features of cooking, and you can go to any recipe. After all, if each of them describes all these important points, then there will be no place for the recipes themselves.

How to choose a head of cabbage for pickling in appearance

Sometimes you salt cabbage according to the same recipe, but the taste is always different. Sometimes it turns out very sour, sometimes it cannot begin to ferment at all. Sometimes it is perfectly stored, and sometimes it quickly turns sour. Let's understand why this happens.

In order for our preparation for the winter to always turn out tasty and crispy, and also to be well stored, it is necessary to choose large heads of cabbage with light leaves for salting. It is even better if the heads of cabbage are seized by the first frost, and such a fork may even burst slightly.

This is an excellent indicator - it means that the head of cabbage has fully matured, and has absorbed a lot of useful juices and nutrients. The leaves of such a vegetable are juicy, tasty, slightly sweet in taste. When you cut it, it crunches under the knife and bursts, and the juice splashes.

The presence of a sweet taste indicates that the leaves have accumulated the required amount of sugar. It is he who contributes to the beginning and passage of fermentation processes. Rather, these processes are triggered by lactic acid bacteria located in the same leaves, and sugar is food for them.

As a rule, autumn varieties are used for salting. It happens that when buying it is difficult to find out from the seller what kind of variety he is selling, so you have to rely on your knowledge. In general, there are varieties that are specially grown for salting. These are such autumn varieties as Slava, Valentina, Amager, Gift and others.

There are also so-called mid-ripening varieties, which are also great for salting. These are Moscow, Belarus, Siberian, Slavyanka, Stakhanovka, etc.

Recently, the store shelves have been flooded with heads of Kolobok variety. Her forks are not very large, the leaves are dark green, dense, dry and sinewy. Such - even as salt, you can’t pickle. It is stored well, but in salting it is not at all suitable. Don't ever buy one of these - you'll only get hurt!

When buying a vegetable for pickling, be sure to ask the seller. when it arrives at the store. If she lay there for a long time, then there was no juice left in her. This means that the fermentation process will not work, which means it will not ferment, and will not be stored.

But if she was just brought from the field, and she is tight, elastic. The upper integumentary leaves on it are light, elastic, without any signs of rot and dryness. She herself is white, juicy, with a fresh cut in the area of ​​​​the stump - this is the kind of cabbage that should be taken for pickling.

Always treat the choice of the main product very responsibly. The recipe may be at least the best, but if you made a mistake with the choice, then there will be no sauerkraut ...

How to ferment cabbage so that it is tasty and crispy

In this section, we will briefly dwell on all stages of preparation. We could see all of them in each of the recipes. And here we will try to combine them in one place.

1. It is better to chop a vegetable with a long thin straw. To do this, you can use a shredder or a knife. And before it was flogged with a cut in a wooden trough.

2. Carrots are added in such quantity, who likes more. In different regions of our large country, the addition of carrots is also treated differently. Somewhere it is added quite a bit, so that the finished snack has a white color, and somewhere a lot is added. In general, the standard ratio is 5:1. That is, for 5 kg of cabbage, only 100 grams of carrots are added.

3. The amount of salt and sugar also varies. If again we take the standard, then this is again 5: 1, that is, for 5 kg of cabbage 100 g of salt. But since all recipes are different, you can see that salt is always added in a different value.

Honey is often used instead of sugar. In principle, they can always replace sugar in any recipe.

4. You can ferment it in any container convenient for this - these are cans, and pots, and tubs, and barrels.

5. In order for the fermentation processes to begin, the formation of juice is necessary. Therefore, the chopped vegetable is lightly crushed with hands. If it is juicy in itself, then it is not worth crushing. She will give juice herself, and at the same time remain crispy.

6. Throughout the entire fermentation process, and then storage, cutting should be in brine. It is a preservative and a guarantor of its storage. In brine, it will not peroxide and will not deteriorate.

7. During the fermentation process, bubbles form inside and on the surface. This is the gas that needs to be released. If this is not done, then the finished product will be bitter. She herself, as a product, has a slight bitterness, and gas will greatly enhance the undesirable taste. As long as it has not been removed in the cold, once or twice a day at least, it is necessary to release gas with something sharp.

8. The ideal temperature for storing the workpiece is 0 + 2 degrees. Therefore, if you store it in the refrigerator, where the temperature is only 4 degrees, do not harvest it much. Otherwise, she can peroxide there.

And in conclusion, I would like to say that sauerkraut is the most useful product. And all its useful qualities are difficult to overestimate. It activates metabolic processes, improves immunity, promotes the rejuvenation of body tissues, the production of red blood cells, reduces cholesterol and strengthens the cardiovascular system.

It is also rich in vitamins, micro and macro elements, and all sorts of useful substances.

By the way, in heads of cabbage and quarters, all vitamins are stored much better. They remain almost twice as much as in a chopped vegetable.

So be sure to salt and sour it in any way you like. Eat healthy and stay healthy!

Enjoy your meal!