This is how it often happens that tomorrow the mother-in-law comes to visit, she will definitely want to bake her signature pies, but there will be no filling. Because the cabbage, which she fermented a month ago, ended, and there was no time to cook a new one, of course. The situation, frankly, is a stalemate, because you can only buy on the market, but you won’t deceive your mother-in-law. And just for this occasion, I have a great way to cook this vegetable. Sauerkraut per day, the recipe with a photo of which is in front of you, turns out to be crispy, juicy.
The whole secret is that we will fill it with hot marinade, and during the day sauerkraut can be served at the table. We will prepare the classic marinade according to the basic recipe. It includes only water, granulated sugar, table salt and table vinegar. But if you want to diversify the taste of the dish, you can add your favorite spices to the marinade, such as coriander, rosemary, basil, cloves, a mixture of peppers. This will not only decorate the taste of your cabbage, but also make it healthier, because many spices, due to their burning taste, are medicinal.
For fermentation, we need white cabbage of late varieties. As a rule, the leaves of such cabbage have a bright white color and a denser structure, which gives the finished dish a special taste and crunch. It is best to put the cabbage in a glass container, while trying to tamp as tightly as possible.
To give a certain mild taste and bright orange color to the appetizer, we also chop the carrot root. Try to choose small, bright fruits, they tend to be juicier and have a rich taste. You can soak the peeled carrots for half an hour in cold water before chopping, then it will definitely be juicier and sweeter.
How to ferment cabbage in a day
Ingredients:
- white cabbage - 2 kg,
- carrot root - 800 g,
- water - 1 l,
- table salt - 2 tbsp,
- granulated sugar - 1 tbsp,
- table vinegar 9% - 8 tablespoons,
- bay leaf, spices.
We wash the cabbage and remove the top leaves. We cut the forks in half, and then thinly chop it with straws. 
We clean the carrot root from the peel and grind it on a grater. 
We put the vegetables in a glass jar, while crushing with our hands and tamping.
Top with hot marinade.
To prepare the marinade, boil water and pour salt and granulated sugar into it, and then pour in table vinegar. Turn off the marinade and let it cool slightly before pouring into a jar.
Let the air out with a spoon. 
Close the jar of sauerkraut with a lid and leave for a day. 
Bon appetit! 
Look the same
Good autumn day everyone. Today we will talk about an old dish, a delicious preparation that can be used as a separate type of snack, as a salad, or even as an ingredient in borscht or cabbage soup. Guess what I'm talking about?! Yes, we are talking about sauerkraut.
This pickle comes from China, and the Mongols brought it to Russia. This dish quickly gained great popularity, because sauerkraut is valued not only for its interesting taste, but also for the content of a large number of various vitamins and other trace elements.
This is interesting!! Cabbage contains a large amount of vitamin C, vitamins of groups B, A, K, U and the following trace elements: sodium, calcium, magnesium, phosphorus, zinc, sulfur, iron, iodine, copper, boron.
How many ways are there to prepare such a simple dish? To be honest, a lot. Of course, most often we choose proven, classic recipes, so to speak, but do not forget that you also need to experiment. Prepare pickles with cranberries, beets, honey, with and without brine. And I have prepared for you a wonderful selection for every taste - from grandmother's recipes to modern ones. And do not forget that sauerkraut is truly cooked as a result of natural fermentation, so all cooking methods without adding vinegar.
You know, as long as I can remember, cabbage has always been on the tables. The popularity of this treat is explained by the fact that the products are inexpensive and easily accessible to everyone. And as a result, we get a miracle snack with a very spicy taste.
We will need:
- White cabbage- 2 kg;
- Carrot - 1 pc. ;
- Salt - 40 gr.;
- Bay leaf - 2 pcs.;
- Black pepper - peas to taste.
COOKING METHOD:
1. First of all, you need to rinse, dry and chop the cabbage with a kitchen knife.
On a note! When shredding cabbage, you can use a food processor or grater. There are even special graters for cabbage.
3. Now grind the cabbage with salt. Use regular kitchen salt instead. Put chopped cabbage, grated carrots, peppercorns, bay leaves broken into small pieces and, of course, salt on the table or in a large bowl. Mix everything together thoroughly and knead so that the cabbage juice begins to stand out. You will see this once, so the cabbage will become wet. Vegetables should be slightly salty to taste.
4. Now put the prepared ingredients in glass jars. Cabbage must be applied tightly, slightly trampling.
Advice!! Banks leave a little bit incomplete. This is done so that the liquid comes out easily.
5. We put the finished jars on a small spacing or in a deep bowl, since liquid will flow out during fermentation. Put the jars in a place where they will not interfere with you. Once a day, do not forget to pierce the cabbage with a wooden skewer so that unnecessary gases come out.
6. The dish must be kept at room temperature for about 2-3 days. When the fermentation process is over, then cover the jar with a lid and send it to the refrigerator for a day. Our cabbage for the winter is ready, eat with pleasure.
How to cook sauerkraut in 3 liter jars for the winter?
The following recipe is from my grandmother. I think this method of harvesting is familiar to many, because we will be sauerkraut in 3 liter jars. It turns out insanely delicious!!
We will need:
- cabbage - 4 kg;
- carrots - 2 pcs.;
- salt - for 1 kg of cabbage 1 tablespoon of salt;
- sugar - to taste.
COOKING METHOD:
1. We take white and sweet cabbage so that it does not taste bitter. We chop with a special knife.
2. Peel the carrots, three on a coarse grater.
3. Mix cabbage with carrots, add salt, sugar, mix well right on the table, as if kneading dough.
4. We put the cabbage in a 3 liter jar, tamping it well. We leave the cabbage in the room for three days. Then cover with a lid and store in a cool place. The dish will be ready to eat in two days.
Sauerkraut - a quick recipe
We will need:
- white cabbage - 2.5 kg;
- carrots - 150 - 200 gr.;
- salt - 2.5 tbsp. l. without a slide.
COOKING METHOD:
1. We wash the vegetable, remove the bad leaves. Cut into two parts and remove the stalk.
2. Shred the cabbage on a grater.
3. We take carrots in an elongated shape, peel and rub on a coarse grater.
4. We put our vegetables in a basin, sprinkle with salt.
5. Mix everything well and transfer to a large saucepan.
6. We tamp the contents with chumps and cover with gauze.
7. We put a plate on top and put a load on top, for example, a jar of pickled cucumbers.
8. Leave the contents to sour overnight. Mix everything well in the morning.
9. Then we do the same procedure for two days: cover with gauze, set oppression, mix. Our crispy instant cabbage is ready. We welcome all guests!!
Crispy and juicy sauerkraut recipe
Of course, each culinary specialist has his own recipe for fermenting this vegetable. Someone adds various seasonings, vinegar, cooked with cold or hot brine. And I want to offer you a very popular recipe for cooking a healthy vegetable, one of my favorites. We cook, we eat and we cheer up. 🙂
We will need:
- White cabbage - 3 kg;
- Carrots - 2 pcs.;
- Salt - 3 dessert spoons;
- Honey - 2 tbsp. l.;
- Black pepper - 5 peas.
COOKING METHOD:
1. Remove all contaminated leaves from the fork, rinse with water. We cut it into several parts. Shred on a grater or cut with a knife.
2. My carrots, peel and three on a coarse grater.
3. Mix the vegetables in an enameled bowl, add salt and pepper, and knead well. Then we put a clean heavy oppression on top and leave it in a room with a temperature of about + 18 ° C + 20 ° C for 48 hours. Pierce the workpiece daily with a long, sharp stick so that gases accumulated during fermentation can freely escape from it. Foam also needs to be removed.
4. When 48 hours have passed, then pour part of the brine into a mug, mix with honey, and pour the vegetables again with this sweet solution.
5. We are waiting for two more days. everything is ready, we move the vegetables into clean jars. Now mix in a cold place. The ideal storage temperature is +2°C to +6°C. With this method of fermentation, the appetizer turns out to be very rich and crispy in taste.
Delicious sauerkraut with apples for the winter
This cooking method will be relevant for those who have a large crop of fragrant apples. We are armed.
We will need:
- Cabbage - 3 kg;
- Carrots - 1 pc.;
- Green apples - 2-3 pcs.;
- Salt - 3 tbsp. l..
COOKING METHOD:
- We chop the cabbage into strips, rub the apples and carrots. Everything needs to be salted.
- Now we mix everything, knead with our hands so that the cabbage gives juice.
- We fill the jars with cabbage and leave at room temperature for 40 hours for fermentation.
- To release the fermentation gas, dip wooden sticks into the jars.
- When the fermentation process is completed, remove the jars in the refrigerator. Our preparation is ready.
Video recipe for sauerkraut with brine
A simple and popular recipe is cooking with brine. The main thing is to correctly calculate the amount of ingredients and brine per three-liter jar. You can add your favorite spices to make the pickle even more flavorful.
And this video will explain the steps of preparation step by step:
Sauerkraut with beets
The following vegetable appetizer is used as an ingredient in many salads. The dish has a very appetizing design, because cabbage gets a beautiful pink hue due to beets.
We will need:
- 1 head of cabbage;
- 1 beet;
- 1 carrot;
- 4 cloves of garlic;
- 200 ml of water;
- 2 bay leaves;
- 2 tsp black peppercorns;
- 2 ½ st. l. salt;
- 1 ½ st. l. Sahara.
COOKING METHOD:
1. We clean the vegetables, chop the cabbage or chop it into medium pieces.
2. We chop carrots and beets into thin strips.
3. Put everything in one large bowl, add half the salt and sugar.
4. It is necessary to mix vegetables well with salt and sugar.
5. Cut the garlic into slices, put in a bowl with vegetables. Add bay leaves and peppercorns. We mix.
6. We shift the vegetable mixture into a jar.
7. Boil the water and dissolve the remaining salt in it. Pour this brine into a jar of vegetables and leave for three days at room temperature.
8. Close the jar with a lid and store in a cool place.
I don’t know about you, but I will definitely prepare one or two jars of crispy cabbage for the winter. Do not forget that this product is low-calorie, so if you are on a diet, join the preparation of winter pickles. Write reviews, what methods of pickling do you choose, I will be grateful. Bye bye!!
Sauerkraut - a quick recipe for a day:
To prepare sauerkraut in a day, you need to take the usual pickling varieties of cabbage, the same as for classic sauerkraut, i.e. tight, dense, late maturing varieties. Wash the cabbage forks, remove everything ugly and unnecessary from it, cut into sectors, and then chop them, putting the straws in a large saucepan.
For carrots, take a grater with large holes, grate it, after removing the top peel. Pour over the cabbage, as now you have to mix everything together.
Mix cabbage straws and carrots with each other. In the process, it is necessary to crush the vegetables with your hands so that the cabbage softens and is not too hard in the salad. Pour a few grains of cumin into the softened vegetables (if you like the combination of cumin and sauerkraut, otherwise you can omit the spice or replace it with sweet peas, laurel leaves, etc.).
When the cabbage is well kneaded, put it in a suitable container, for example, in a 3-liter glass jar. If you do not have a jar in the refrigerator, you can use a food container, since now their choice in retail outlets is very large. We want to focus on this process: in the process of laying cabbage with carrots, it is necessary to put it in a container very tightly, ram it with your hand or with a potato masher so that the cabbage lies compactly, and the cooked marinade is enough for it to fill with top.
After the cabbage is placed in a container, we prepare the marinade, which will provide the “quick fermentation” process and the whole taste result. For him, dissolve salt and sugar in a liter of boiled water, heat the water, dissolving the crystals of bulk products, and after cooling the sugar-salt solution, pour vinegar.
Pour the container with cabbage and carrots with the prepared liquid, make sure that there is no accumulation of air and bubbles in any place of the container or jar. You can take an ordinary spoon and make deep "punctures" to the bottom of the container, releasing excess bubbles up. We cover the container with cabbage and send it to the refrigerator for the indicated 24 hours.
A day later, you can already prepare a cabbage salad with a real sauerkraut taste - squeeze a little and remove the necessary portion of cabbage from the marinade, season with odorous oil, add salad or ordinary feather green onions to taste, sprinkle on top of the available greens.
Sauerkraut per day - crispy, appetizing, and most importantly - quick cooking, ready!
You will need:
White cabbage—1 fork;
Garlic—4 tooth
Carrot—3 pcs.
Vegetable oil—0.5 st.
Table vinegar (9%)—150 ml.
Sugar—100 g;
Water—500 ml;
Salt—taste.
Cooking:
Rinse vegetables thoroughly. Chop the cabbage into small strips (do not touch the stalk - it is not useful for sourdough). Grate carrots on a coarse grater. Pass the garlic through a press. Mix vegetables in a deep bowl. Pour water into a saucepan, put on fire and bring to a boil.
Add salt, vegetable oil, vinegar and sugar to the water. Bring the mixture to a boil, stirring occasionally. Pour the brine over the vegetables, cover with a large plate and place a weight on top. This will allow you to try it after 3 hours, but it is better to wait a day - then the cabbage will turn out to be especially fragrant and piquant.
Quick sauerkraut recipe in a jar
You will need:
White cabbage—3 kg;
Bay leaf—5 pieces.
Carrot—3 pcs.
Sugar— 3 tbsp
Water—1.5 l.
Salt and peppercorns—taste.
Cooking:
Remove the top leaves from the cabbage, cut out the stalk and chop into strips. Peel the carrots and grate on a coarse grater. Dissolve sugar and salt in boiling water. Mix cabbage and carrots, put the vegetable mixture in a glass jar, tamping it down. Don't forget to add bay leaves and peas between layers. Fill the vegetables with brine to the top, close the jar with a lid. Cabbage is fermented according to this recipe for 2-3 days, after which it can be safely served at the table. There are other great options for winter.
P.S. This recipe assumes that the brine may overflow as it ferments, so put the jar in a deep plate.
delicious sauerkraut recipe
You will need:
White cabbage—3 kg;
Beet—3 pcs.
Water—1 l.
Sugar—2 tbsp
table vinegar—3 tbsp
Bay leaf—5 pieces.
Salt and pepper—taste;
peppercorns—taste.
Cooking:
Peel the top leaves from the cabbage, rinse thoroughly and remove the stalk. Cut the cabbage into squares. Peel the beets, rinse and chop into thin slices, by the way, beets have useful ones. Boil water, add sugar, salt, pepper and bay leaf. Simmer the brine over low heat for 10 minutes, then pour in the vinegar. Boil for 1-2 more minutes. In a deep plate, mix cabbage and beets, transfer to a three-liter jar, pour vegetables with marinade to the top. Cover with gauze and put in a warm place for 4 days. according to this recipe, it turns out very tasty, sweetish, and thanks to the beets it acquires a pleasant pink hue.
Instant Sauerkraut without Vinegar
You will need:
White cabbage—2 kg;
vegetable marrow—1 PC.
Tomato—3 pcs.
Parsley—1 bunch.
Sweet red pepper—3 pcs.
Garlic—1 goal
Dill—1 bunch.
Carrot—2 pcs.
cilantro—1 bunch.
Water—500 ml.
Salt—taste.
Cooking:
Thanks to the abundance of vegetables, this sauerkraut can be eaten as a main dish, served as a salad and eaten during a diet or fasting days. Rinse and dry vegetables thoroughly, peel them (except zucchini). Cut the head of cabbage into 4 parts, dip in boiling water for 2-3 minutes. Cut the zucchini into circles or cubes, tomatoes into circles, rub the carrots on a coarse grater. Pepper cut into strips. Finely chop parsley, dill and cilantro. Pass the garlic through a press. Let us remind lovers of homemade products that according to the lunar calendar, it's already high time.
Boil water, add salt. Cool the resulting marinade and strain. In a deep bowl, lay cabbage, zucchini, peppers and tomatoes in layers. Sprinkle each layer with carrots and garlic. Pour the vegetables with brine, cover with a plate and put oppression. Cabbage should be fermented for 2-3 days at room temperature. It is recommended to store the finished one in the refrigerator, but it is unlikely that it will “live” until the winter, since it will be eaten in the first days.
Crispy Instant Sauerkraut
You will need:
White cabbage—3 kg;
Honey—2 tbsp
Apple— 2 pcs.
Carrot—1 PC.
Water—1 l.
Caraway—½ tsp
Salt and allspice—taste.
Cooking:
Remove the upper leaves from the cabbage, rinse well and chop into thin strips. Wash carrots and apples, peel and grate on a coarse grater. Mix cabbage, carrot, apple, sugar, salt, pepper and cumin in a deep bowl. Mix the ingredients with your hands.
Boil water, dissolve honey in it (to distinguish, you need to know the difference). Cool the marinade and pour over the vegetables. Cover the bowl with cabbage with a plate, place a load and leave for 3 days at room temperature. Sauerkraut is very crispy, fragrant and sweetish. It will be truly appreciated by every gourmet.
Hello dear readers and subscribers of the blog! What do you think is the last of the blanks I usually do? Of course, sauerkraut. Since the most delicious cabbage, as they say, should be cut from our gardens at the first frost, which means that it falls on such a time period as October, or November, depending on where you live.
Without this treasure, not a single, or rich cabbage soup, which my whole family simply adores, can be cooked. Therefore, today, I dedicate this note to salting sauerkraut for the winter.
Choose any recipe you like and make this dish, because compared to other types of preparations, it is the easiest and fastest to prepare. Minimum effort, maximum enjoyment. And then after all, you can not only make soup from it, but also use it in and in pies, I really like to make bigus or fry it with potatoes.
This is my favorite version of cabbage, as it was prepared according to the GOST technology of those times, namely 1956 back then in the USSR. Probably in every house there are such recipes, so I have such an old book that I cherish, this is how my mother and grandmother cook.
The most important thing is that this option does not require much time from you at all, and a lot of importantly diverse products. It perfectly combines only cabbage, carrots and salt. Without any seasonings and spices, as well as without the addition of vinegar.
We will need:
- cabbage - 3 kg
- carrots - 300 g
- salt - 75 g
Cooking method:
1. Chop the cabbage by hand, or on a special grater, depending on how much you are going to prepare.
2. Grate carrots on a coarse grater.
Important! According to GOST carrots, 10 percent of the total mass of cabbage is taken. Therefore, consider yourself for 1 kg of cabbage this is 100 g of carrots. Salt is taken 2 - 2.5 percent of the mass of cabbage, 25 g is required for 1 kg of cabbage.
Mix shredded cabbage with salt and knead it well with your hands.
4. After the cabbage has released the juice and began to shine, it's time to mix it with carrots.
5. Now transfer the entire vegetable mass to the pan. Take a lid with a diameter smaller than the pan itself. Place it in a plastic bag or sack and cover the cabbage with it.
6. Put oppression on top of a plate or lid. Usually a three-liter jar of water is used.
7. In this form, cabbage should stand for 3 days at room temperature.
Important! To make sauerkraut delicious, you need to release carbon dioxide with a wooden stick. That is, on the surface of the cabbage, make punctures several times during the day. And most importantly, if you do not know why your cabbage is bitter, so here is the solution for you, all because of this chemical process.
Therefore, it is very important that carbon dioxide escapes, and the finished dish does not taste bitter.
8. After three days, place the cabbage in a jar or jars. But, remember that you first need to stir the whole mass with your hands again so that carbon dioxide comes out to the end.
Using a special funnel, arrange in jars.
9. Juice, or you can say brine, marinade, which stood out, fill the jars.
10. Close with nylon lids and refrigerate. You need to store such cabbage in a cool place, a cellar or refrigerator is best, so that the fermentation process does not resume and the finished sauerkraut does not peroxide.
This is such a simple and cool cooking option! Bon appetit!
Video: Cooking crispy and juicy sauerkraut at home
I found a similar cooking option in this video so that you can once again see live how and what is being done. But, remember one more trick, if you take a lot of carrots, according to the wrong proportions, such as by eye, then the result may not upset you much. Since if you shift the carrots, then the cabbage will lose its crunchiness, it will not be so crunchy and will become soft.
Quick recipe for sauerkraut in a jar
So easy and one of the best options for pickling cabbage at home in a very quick and instant way. This is certainly not in 15 minutes, but on the third day you can already use it, can you imagine?! Add your favorite spices for variety and flavor enhancement.
The secret and super feature here is that the brine will be prepared separately, but do not be afraid, there is nothing difficult in this, everything is very simple and easy. Well, of course, as soon as the brine, the marinade gets into the cabbage, the very phenomenon called fermentation or pickling will begin, with this method I speed up this process and the dosage of salt will be slightly higher than always. That's the whole trick of science))).
We will need:
- cabbage - 2-3 kg per 1 three-liter jar
- carrots - 2 pcs.
- bay leaf - 2 pcs.
- salt - 4 tbsp
- dill seeds - optional
- pepper - to taste
Cooking method:
1. First of all, do the preparatory work of vegetables. Wash cabbage and carrots well.
Next, chop the cabbage or cut it with a knife, it usually looks something like a thin straw, although I have seen other options for salting with petals and pieces, but it seems to me that this is not appropriate if used for general consumption somewhere in dishes, although everything is possible. It depends on what purpose you are doing this workpiece.
2. Next, grind the carrots on a grater or using a special nozzle in a food processor.
3. Mix the cabbage with carrots, do not be afraid to wrinkle, the mass should turn out to be uniform so that the juice begins to appear.
It is in it that the cabbage will ferment. Add allspice, bay leaf and dill seeds. Cabbage should lie in the container tightly enough. In this case, a 5 liter container is used.
Important! Salt is taken only stone, coarse grinding, and not fine.
Stir the jar of water until the salt is completely dissolved. And then pour cabbage with this solution. Since all vegetables should be completely covered with brine, make another of the same jar of brine. Or you could immediately take a 2 liter jar and add 4 tablespoons of salt and water to it.
6. Well, now the water completely covered the cabbage. Take a lid or plate and make a load on it, put a jar of plain water. The next day, after she stays warm for a day, fermentation will begin.
And then you will need to use a spoon or stick to push the cabbage apart and release gas so that it does not taste bitter. You need to do this several times during the day. So all the days until the end of fermentation.
7. On the third day, it will completely turn sour, gases will no longer be released.
Important! I also forgot to say, put another one under any container, since in the process of fermentation it will additionally begin to release its brine, which means that the liquid will increase and it will run.
8. Here is another interesting original cooking option, try it, it's very tasty! Store in a cool place in the refrigerator so that it does not become sour and vigorous.
Delicious sauerkraut in 3 liter jars for the winter
Want to make tender, juicy and crispy cabbage? Then here is a step-by-step description with a photo, just to help you. The recipe is tried and true.
We will need:
- cabbage - 1 head 2 kg
- carrots - 2 pcs.
- salt - 2 tablespoons with a slide
- sugar - 1.5 tbsp
- water - 1.5 l
Cooking method:
1. First of all, cut the cabbage in half, remove the stalk. Cut very, very finely, at least try to cut it that way.
Important! If you take a young cabbage, then the harvest from this will only be juicier and more tender. Because old cabbage tends to be tough.
Next, take the carrots of the current crop, and not the old one, so that it is juicy. Carrots can be rubbed on an ordinary coarse grater, but in general it is better on a grater for Korean carrots to make it thin. Mix the vegetables with your hands, squeeze the cabbage so that it releases the juice.
2. After that, take a 3 liter jar. And in the morning, use improvised means, such as a rolling pin))). So that there is a maximum of cabbage with carrots in the jar and a minimum of air.
3. Make a marinade or brine. Pour 1.5 tablespoons of sugar and 2 tablespoons of salt into 1.5 liters of water. Stir with a spoon, or cover the jar of water with a lid and sausage, shaking until all dry ingredients are dissolved.
4. Pour cabbage with this mixture, also straight to the maximum, just like in the picture. Leave in a warm place, after one day bubbles will appear. This means that the fermentation process has begun.
5. Therefore, take and speed up this process yourself, pierce with a stick or other object, in the form of a knife, to release the gas. You will immediately see that the brine is sinking.
Do this procedure at least 3-4 times a day. As the bubbles appeared, so immediately pierce it))). After three days, close the lid and put in a cool place.
6. This is such a nice cabbage turned out, then you can fill it with vegetable oil and onions, and use dill as a decoration. Bon appetit!
Sauerkraut with apples
Well, this option, a hero, so to speak, immediately comes to mind our Rus' and the grandmother’s oven. Cabbage will be fermented in a Russian tub barrel, as in the good old Slavic times, and even with apples.
We will need:
- cabbage - almost 20 kg
- Antonovka or Bogatyr apples - 2 kg
- carrots - 1.5 kg
- salt - 70 g per 3 kg of cabbage
Cooking method:
1. Finely chop the cabbage, cut the carrots into strips or rub on a grater. Then mix everything in a deep container and add salt, knead well so that the juice stands out. Next, place in a barrel.
2. Next, cut the apples into thin slices. Stir gently so as not to damage the fruit.
Important! Before slicing apples, wash them well and remove the cores.
3. Then cover with a lid and put a stone or something like that.
4. Leave in a warm place, after a while you will see bubbles, this is how it should be.
Important! The main thing is not to miss this moment, because if you do not remove the bubbles in time, an unpleasant smell and aroma will appear, and, accordingly, taste.
5. To do this, remove the oppression and pierce the cabbage with a stick.
After three days, remove the sauerkraut in a cool place in the cellar or on the balcony. And after two weeks you can eat it! Yum yum, just delicious! The longer it sits, the better it will ferment.
Cabbage, sauerkraut
Impressed? When I first tried such a thing, I said “class!” This is a Serbian technology, it is light and time-saving, you don’t need to chop anything, but you will have to wait much longer than usual for readiness. Then cabbage rolls are prepared from such whole cabbage, in Serbia they are called sarma.
As they say, live a century, learn a century, and that's true))). Approximately 1.5 kg of salt is taken for 20 kg of cabbage. Carrots are not used in this form.
We will need:
- cabbage - 12 kg
- non-iodized salt - 800 g
Cooking method:
1. Wash the cabbage well, remove the bad contaminated leaves.
2. Cut out the stumps. Take a head of cabbage and cut off this place with a knife, as shown.
3. Hold the knife slightly obliquely so that it cuts out in a pyramid. You will not remove the entire stump, only the top.
4. Place the head of cabbage in a tank or large saucepan and fill the carved area with salt. Do this with all heads. And leave them like this until tomorrow, until the next day.
5. After this time, the salt will change a little, it will absorb the cabbage moisture.
6. Now cut the cabbage in half and place in a bowl or pan. For 10 kg of cabbage, 0.5 kg of salt is taken, of which 300 g will be used to fill the holes in the stalk and 200-250 g for brine, fill the container with water (5 l). Put oppression (5 kg) on top and let stand for a couple of days (2 days) in a warm place.
Interesting! You can put apples in there, a few pieces.
7. During this time, gurgling will begin in the pan, it will begin to ferment. Therefore, after two days, drain the brine into another container. This is done so that the brine is enriched with oxygen and fermentation is more active. Next, place the cabbage again in the same poured brine and put oppression. This procedure is done once a day. It will be completely ready in 2 weeks.
8. Store in the cellar and until spring it will need to be eaten.
Bonus: sauerkraut with beets
Ecologically clean and very tasty cabbage without vinegar with beets and carrots. Well, just lick your fingers, and look how it looks on a plate, it’s just fantastically pretty and awesome:
I can also advise those who have very little space in the cellar to store cabbage not in jars, but in bags, but air will need to be removed from them with a special device, that is, done under vacuum. That's all for me, I hope now you have learned how to properly make sauerkraut for the winter in different ways.
Happy and delicious discoveries! See you all! Bye bye!
