Oh, how skillful our great-grandmothers were, how many different ways of preparing food for the future came up with. Pickling the gifts of summer has become a kind of cult for us, and our whole autumn is regularly devoted to twists, among which quick salting of cabbage occupies a special place. It is even hard to imagine a winter diet without such a delicacy: sour cabbage soup, salads and pies, yes, without a barrel of "sauerkraut" winter is an orphan.
Cabbage has been fermented in Russia since time immemorial. Every autumn, women gathered and rammed wooden barrels of planed white cabbage, sprinkled with salt.
Today, such tubs are rare guests in modern kitchens, so such a preparation is carried out in large metal vats or glass jars. In this case, glass containers are the best choice, but if you still choose from large-sized pans, then enameled or steel dishes will be the best solution, and it is better to categorically refuse an aluminum jug.
But in addition to the selection of containers, you also need to be able to choose the vegetable itself, because each variety of cabbage has its own purposes, pros and cons.
Varieties of cabbage for pickling
When choosing cabbage, you need to focus on its long shelf life, because we are not going to fill our cheeks like hamsters at a time, but we intend to enjoy the dish throughout the autumn-winter period. In this case, you need to choose dense and heavy forks of late varieties.
Among other things, such specimens are quite juicy, which is the most important factor for sourdough, because real sauerkraut is prepared exclusively in its own juice.
The most popular of the late species, which are ideal for salting, are the varieties: "Moscow", "Belarusian", "Glory", "Jubilee", "Menza", "Turkiz", "Geneva" and "Amager". But most often, preference is still given to cabbage for sauerkraut of the “Gift” variety, this white cabbage can be successfully pickled, sour or salted, in any form it will turn out crispy and tasty.
The classic way of sauerkraut
Oddly enough, it’s not realistic to ferment cabbage quickly in its own juice, as our ancestors did for a long time, because chopped and salted vegetables need to be given time so that at least the vegetable brine comes out, and at most our whole “venture” fermented nicely. Only in this case will we be able to get that savory, sour cabbage that my mother served with mashed potatoes, flavored with a purple onion and oil smelling of seeds.
I still remember that to heighten the mood, cranberries were added to such a salting. This still life looked picturesque and fit perfectly into our winter menu, which is dominated by canned food and twists. However, all the same, this recipe simply must be on the note of any cook.
Ingredients
- White cabbage - 1 fork;
- Carrot - 2-3 root crops;
- Cranberries - 1 tbsp.;
- Black peppercorns - 1 tsp;
- Salt - 1 - 1.5 tablespoons;
- Lavrushka - 3 leaves;
Cooking
- There are no special tricks in our preparation, so we, as usual, proceed to washing and cleaning vegetables and berries. From the head of cabbage, you need to remove the top wilted and weathered leaves, peel the carrots and three on a coarse grater.
- After that, we cut the forks into 4 parts for convenience and chop them into strips with a knife, or you can use a flat grater nozzle, so the work will go many times faster, and the cutting itself will be more accurate.
- After the vegetables are chopped, we must put them in a bulk container, season with spices and salt and mix well, carefully kneading the cabbage with our hands so that the juice comes out of it, which will play the role of a marinade. At the end of this action, we fall asleep cranberries and once again mix everything well.
- Now we need a large 2-3 l sterilized jar, in which we must tamp our cabbage salad as tightly as possible.
- After that, we cover the container with a fabric “lid” and leave it for salting in heat for three days. During this time, you need to regularly pierce the cabbage with a knife to the very bottom of the glass, so that the gas comes out.
- After the allotted time, close the jar with a plastic lid and send it to the refrigerator or cellar for storage.
Such a cabbage comes out famous: crispy, juicy, and incredibly tasty. With it, we can make dumplings and hodgepodge, cook borscht and prepare the filling for the pie.
As we have noticed, it takes at least 3 days, or even more, for a full fermentation of vegetables, but how can such a preparation be made in the shortest possible time? In general, quick sauerkraut in any quick way implies salad recipes to a greater extent than actually a sauerkraut product. However, they are no worse than their predecessor.
Sauerkraut without vinegar. Fast Food Recipe
This express sourdough method is designed for the same express eating, because it is not recommended to leave this salad for the winter. To taste, such pickled cabbage is very, very worthy, but still differs from a real barrel, a sort of sauerkraut. At the exit, we get a crispy and juicy yummy, and most importantly, without vinegar.
Ingredients
- White cabbage - 1 fork;
- Carrot - 2 root crops;
- Table salt - 50-60 g;
- Sugar sand - 40-50g;
- Purified water - 1 l;
Cooking
- Any recipe for pickling cabbage, with the exception of pickle cabbage, involves chopping a head of cabbage into straws, and peeled carrots - grinding on a coarse grater. So we will do the same chopping vegetables.
- After that, we start cooking the marinade, for which we pour water into a saucepan and put it on fire, we send salt there, as well as all the spices. When the salt crystals dissolve, the brine is ready, and we leave it to cool to room temperature.
- While the broth is cooling, we need to pack cabbage and carrots tightly into a jar, and then pour the cooled marinade there.
- In this form, without closing the glass container with a lid, we leave our cabbage warm for a couple of days, periodically piercing it with a knife.
- After 48 hours, pour the brine into the pan, add sugar to it, and stir until the sweetness dissolves, and then pour the liquid into the jar again.
- After all the simple manipulations, we must let the cabbage settle in for 10 hours in a new marinade, after which we close the jar with a lid and send it to the refrigerator or immediately to the table.
Before serving, the cabbage must be flavored with vegetable oil, onion and dried dill. You can decorate our dish with carrot figurines, green or basil leaves, as well as cranberries or gherkins.
Cabbage sourdough fast
Ingredients
- white cabbage- 1 kg + -
- - 300 g + -
- - 5 cloves + -
- - 180 ml + -
- For those who are not very fit to wait, business, children, or just laziness, a quick way to pickle instant cabbage is suitable. This recipe is quite simple, without unnecessary heaps, overseas plants and other exotic attributes, just what we need.
- As usual, the first thing I do is wash and chop the cabbage into strips, and three carrots on a grater with large holes.
- Garlic cloves we need to get rid of the husk, and then pass through the garlic press.
- In a deep and wide container, mix all the vegetables, and knead well.
- Now it's the turn to cook the marinade. To do this, we need to pour water, vinegar and oil into a saucepan, pour sugar and salt into it. After boiling, cook for a couple more minutes and turn off.
- Pour the hot brine over the vegetables without cooling and mix everything thoroughly. After that, we cover our salad with a wide plate and put a load on top so that the cabbage is salted under oppression.
- A day later, in the warmth, we have an amazing appetizer for meat, fish and vegetable side dishes.
Such splendor should be stored exclusively in the refrigerator.
Winter pickles have always been a welcome dish at any festive and everyday feast. In addition, the use of "sauerkraut" in cooking, as it turned out, is quite extensive, and most importantly, progress does not stand still, and recipes have already been noted where such cabbage is used for stuffing peppers and game. So a quick salting of cabbage will be a great solution for the hostess.
Sauerkraut is an appetizer that is not ashamed to put even on a festive table. However, not everyone has the patience to wait several weeks, or even months, until it is cooked. The way out is to use quick recipes.
Quick Sauerkraut - General Cooking Principles
Naturally, accelerated manufacturing methods do not achieve real fermentation, for the development of suitable microorganisms need significantly more quantity time. However, with the use of vinegar and the right combination of spices, very similar flavors can be achieved. They usually pickle and pickle white cabbage. It is important to choose autumn varieties suitable for this. Summer and early ripe vegetables soften rapidly, winter cabbage remains hard for a long time, because they do not rise. When fermenting with a fork, it is necessary to remove the upper leaves, cut or grate into strips, bypassing the stalk. It is better to remove parts of leaves with large veins close to it.
What is added to cabbage:
Carrot;
Bulgarian pepper;
Salt is constantly added. Very often in recipes there is sweet sand. There is great amount options with the addition of vinegar, which gives a suitable acid. Occasionally Lemon juice is poured instead, but not all recipes can replace it. Various spices can be added for smell, but usually these are cumin or dill seeds, occasionally pepper. Because cabbage according to these recipes is frisky, it will not be stored for a long time. After souring to a suitable taste, the snack must be put in the refrigerator.
Quick Sauerkraut in 2 Hours: Recipe
Spicy sauerkraut recipe. The appetizer will be ready in a couple of hours. If she stands overnight, it will turn out even tastier.
Products:
0.5 head of cabbage;
half a liter of water
100 ml of vinegar;
90 ml of oil;
clove of garlic (optional)
laurel, peppercorns;
40 grams of sugar;
1.5 tablespoons of salt.
How to cook sauerkraut in 2 hours
1. Grate a carrot. The appetizer will look more attractive if you use a straw grater. Place in a bowl.
2. Shred the cabbage in the usual way. You can use a knife or take a special grater. Pour over carrots, mash slightly to remove excess size.
3. Add a clove of garlic, cut into two parts. It will give a slight smell, no need to grind.
4. Put a bay leaf, add a few peppercorns.
5. Measure out half a liter of water, add salt and sugar to them, add vinegar and boil. At the very end, add vegetable oil. Marinade must be stirred , due to the fact that part of the grains settles to the bottom and sticks.
6. Pour cabbage with boiling liquid. Cover with a good lid and shake a couple of timesso that the marinade seeps to the very bottom.
7. Leave the snack on the table for a couple of hours, in other words, wait until it cools completely. It's better to shake occasionally , due to the fact that oil rises.
Quick sauerkraut recipe without vinegar
Recipe for quick sauerkraut, which will be ready in 4-5 days. Compared to traditional salting, it comes out much faster.
Products:
2 heads of cabbage;
4 carrots;
4 tablespoons of salt;
2 spoons of sugar;
2 liters of water.
Manufacturing method:
1. Peel carrots, grate into strips, pour into a large basin.
2. We take two forks of medium-sized cabbage, peel off the top leaves and rub on a shredder. Or use a special knife. We pour over carrots.
3. Immerse your hands in the vegetables, grind the cabbage with carrots until they are wet. In autumn, vegetables are juicy, they do not need to be crushed for a long time. If fermentation is carried out in the winter, then you will have to mash a little longer.
4. Transfer the cabbage to jars or other comfortable dishes. However, it is not necessary to fill up to the very heights and very tightly.
5. Boil water, add salt, immediately add sweet sand according to the recipe. Stir.
6. Pour boiled water over cooked vegetables, leave at room temperature for four days. Every day, pierce the cabbage with a stick so that the resulting gases come out. This is very important, otherwise the snack will taste bad.
7. Taste after 3-4 days. If he suits, then put the cabbage in jars, put in the refrigerator. If the taste is still not sour enough, then leave warm for another day.
Quick sauerkraut: a recipe in a day
Another quick recipe for quick sauerkraut. It will be ready in a day.
Products:
1.8 kg of cabbage;
300 grams of carrots;
a spoonful of sugar;
two tablespoons of salt;
8 tablespoons of vinegar;
1 tsp cumin.
Manufacturing method:
1. Boil a liter of water with prescription salt and add exactly a spoonful of sugar, no more. Leave until completely cool.
2. While you can chop cabbage in the usual way, add grated or also chopped carrots to it.
3. Pour a spoonful of cumin and knead well with your hands.
4. Transfer the cooked vegetable to a bowl with a sealed lid.
5. Combine the cooled marinade with prescription vinegar, stir thoroughly.
6. Pour the cooked vegetables with the marinade, close tightly, leave for four hours at room temperature.
7. Open the bowl, pierce all the cabbage with a stick to the very bottom, close again and put it in the refrigerator for another 15-20 hours. Don't touch the snack.
8. When serving, the marinade must be drained , due to the fact that there is quite a lot of vinegar in it. For taste, add oil, onions, herbs.
Quick sauerkraut recipe with pepper and garlic
This option comes out very savory and fragrantif you use fleshy bell pepper. It is better to take mature pods , due to the fact that from greenish pepper there is an unpleasant aftertaste.
Products:
head of cabbage;
a spoonful of coarse salt;
5 peppercorns;
2 sweet peppers;
400 ml of water;
3 cloves of garlic;
one carrot;
3 art. l. oils.
Manufacturing method:
1. Chop an average head of cabbage with an ordinary straw, which is usually done for pickling, pickling. Pour into a bowl.
2. Add grated carrots. However, you can cook without it, using only pepper. We clean it from seeds and cut into narrow strips. We send to other components.
3. Peel the garlic, squeeze through the press to the vegetables.
4. Add bay leaves, throw peppercorns, stir and lightly crush with your hands.
5. Boil water. We throw salt, sugar is not used in this recipe. Stir, after boiling immediately remove from heat. Waiting a minute for the fever to subside. You can just put the vegetables in jars, you don’t need to fill it very tightly, the brine should penetrate.
6. Add vinegar to the liquid, pour vegetable oil, stir rapidly, pour the hot brine into jars. Immediately close with nylon lids.
7. We wrap the banks in a blanket. We leave for the day. Then put in the refrigerator for a couple of hours.
Quick sauerkraut: Provencal recipe with beets
Cabbage with beets is very tasty and bright. Your attention is the famous recipe "Provencal". If everything is done correctly, then in a few hours you can enjoy the taste of an amazing snack.
Products:
500 grams of water;
1 head of cabbage;
1 piece of horseradish;
2 cloves;
3 cloves of garlic;
100 grams of oil;
2 carrots;
2 tbsp. l. vinegar;
5 peas of allspice;
0.5 st. Sahara;
1 spoonful of salt.
Manufacturing method:
1. Immediately put the brine to boil so that it cools down. Mix water with sugar, salt, boil, cool.
2. Chop the forks. Peel the root vegetables and grate with straws. Very often, beets are simply cut. However , due to the fact that this recipe is quick, it is better to rub, otherwise it will not have time to marinate, it remains hard.
3. Peel the garlic and horseradish root, cut into thin slices. Transfer to vegetables, immediately add peppercorns and knead everything perfectly with your hands. You can use gloves to keep them from staining. Add cloves.
4. Mix the cooled brine with oil and vinegar, pour over the cabbage. Cover with something, press down with oppression.
5. Leave warm for 5 hours. Delicious and colorful cabbage is ready!
Quick Sauerkraut Vinaigrette Recipe
It is very often desirable to make a vinaigrette, but there is no sauerkraut. This recipe is for those cases. The vegetable will cook faster than beets, but with all this, it does not contain harmful vinegar.
Products:
500 grams of cabbage;
0.5 lemon;
0.5 tsp salt;
2 pinches of sugar;
1 pinch of pepper.
Manufacturing method:
1. Cut the cabbage into narrow strips. Very often, for a vinaigrette, the length is shortened, so you can not do it right away very long pieces so that the salad is comfortable to eat. Pour into a bowl.
2. Squeeze the juice from the lemon, pour over the cabbage. You don't have to think that there are too many of them. There will be fresh vegetables in the salad, which will take some of the acid.
3. Add salt, pepper, little sugar and knead thoroughly with your hands.
4. Cover and leave, however, for an hour. Then stir again and add vinaigrette to other vegetables.
Sauerkraut is valued for a large number of vitamins and essential substances, as well as its brine. However, it is worth upsetting, vinegar and other substances that speed up the process are used in rapid methods, they reduce the benefits of the dish. And even more so, it is not necessary to use such a brine for healing and cosmetic purposes.
You can not salt cabbage in a duralumin dish. It is better to use enameled pans, glass containers, and a plastic bucket at the thin end, although it is also not very suitable.
Salt for cabbage is constantly consumed ordinary and preferably large, an iodized product will not work.
Vegetable oil is often used for harvesting and sauerkraut, it is better to take an unrefined product, in other words with a smell. Sunflower and olive oils are interchangeable.
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.
Despite the fact that cabbage does not have a sour taste, it has a lot of vitamin C. A person needs it especially in the cold season to maintain immunity and successfully resist the flu and colds. Vitamin C is well preserved when sauerkraut is sauerkraut and even when it is frozen once. Sauerkraut at home helps to recover from illness and not get sick at all. In addition, it is a very tasty snack and the basis for many hearty dishes.
Features of sauerkraut at home
The first experience of sauerkraut at home can end in failure if you do not know the secrets that are well known to experienced housewives:
- Not all varieties of cabbage are suitable for pickling. Harvest harvested in the summer is not suitable for home-made preparations. It is better to ferment late varieties, giving preference to the most juicy ones, heads of which are almost completely white. One of the most popular pickling varieties is Slava, it is suitable for dry pickling. "Kolobok" and "Amager" are best salted in brine.
- It is necessary to cut the cabbage for fermentation with a sharp knife intended for shredding. But at the same time, it is better to make the pieces not quite thin, but about 5 mm. If you ferment thin, small pieces, they will become too soft, and sauerkraut is much tastier when it remains crispy.
- You can ferment cabbage at home in an enameled pot, bucket, and also in glass jars. If possible, you can try fermenting cabbage in an oak tub or barrel - it will acquire a unique taste. However, this method is only suitable for those who have a cold cellar for storing pickles. Aluminum containers are not suitable in any case, since this material reacts with lactic acid, which is formed during the fermentation of vegetables.
- Sour cabbage at room temperature or slightly below it. If the room temperature rises above 24 degrees, the cabbage can become slippery. At temperatures below 20 degrees, fermentation will not go intensively enough.
- In order for enough juice to stand out, the cabbage must be placed under oppression or tamped very well. This is especially true when pickling cabbage in a dry way.
- During fermentation, cabbage should be pierced from time to time with a long, sharp knife so that gases come out of it. Otherwise, the finished snack will not have the most pleasant smell.
- Sauerkraut at room temperature lasts 3 days, then it can already be eaten, but still it will become tastier a little later: classic recipes provide for pickling during the week.
- Sauerkraut is best stored between 0 and 2 degrees, so cellars and refrigerators are ideal places to store them. You can also freeze cabbage if needed. To do this, it must be decomposed into bags and put in the freezer. It is advisable to make portions not very large, since cabbage cannot be re-frozen. For the same reason, a balcony is not the best place to store sauerkraut at home.
- During storage, mold may form on the cabbage. Mustard and sugar help to prevent its appearance, with which you can sprinkle the workpiece at least once a month.
When cooked and stored properly, sauerkraut can be eaten up to 9 months after cooking. The fresher it is, the tastier it is, so it usually doesn’t stay for so long.
Classic sauerkraut recipe: dry method
Composition (per 5 l):
- white cabbage - 4 kg;
- carrots - 0.4 kg;
- salt - 80 g;
- sugar - 80 g.
Cooking method:
- Wash the cabbage, remove the top leaves from it. Chop into strips of 3-4 mm.
- Peel the carrots, grate on a coarse grater. If desired, you can grate for cooking salads in Korean.
- Thoroughly mix the cabbage with salt, crushing it with your hands.
- Sprinkle with carrots and sugar, mix.
- Fill the container in which you are going to ferment it with cabbage. For this purpose, a five-liter saucepan or a clean glass jar of the same capacity is suitable.
- When applying cabbage, often tamp it with your hands or even with your fist. Place the container in a basin, as a lot of juice will soon stand out. Cover the cabbage with clean gauze, if possible, then place a load on top (when fermenting in a jar, you can do without oppression). Leave at room temperature for 3 days. Twice a day, remove the foam, rinse the gauze and pierce the cabbage with a knife.
- Move the container to a cooler place (an unheated pantry, to a loggia if there is no frost outside) and wait another 4 days.
- Arrange the cabbage in containers convenient for its further storage at home (if desired, you can store it in the same one as fermented). Put it in the basement or refrigerator. Do not forget that sauerkraut can also be stored in the freezer.
According to this recipe, crispy cabbage with a slight sourness is obtained. Before serving, it does not have to be washed or soaked - you just need to pour it with oil.
A simple recipe for sauerkraut in brine
Composition (per 3 l):
- cabbage - 2 kg;
- carrots - 0.2 kg;
- water - 1.5 l;
- salt - 50 g;
- sugar - 50 g;
- bay leaf - 1 pc.;
- black peppercorns - 3 pcs.
Cooking method:
- Wash vegetables. Shred cabbage, grate carrots.
- Mix cabbage with carrots, put in a jar, carefully tamping it.
- Boil water, dissolve salt and sugar in it.
- Put the bay leaf and peppercorns on top of the cabbage.
- Put the jar in a plate, pour the cabbage with hot brine so that it pours over the edge.
- Leave in the room for 3 days, piercing the cabbage several times a day to release the foul-smelling gases formed during fermentation.
- Transfer the cabbage to smaller jars, fill with the remaining brine and store in a cool place. At home, this place is usually the refrigerator, although some people store pickles in the basement.
Cabbage in brine is prepared simply and quickly, even inexperienced housewives succeed.
Sauerkraut with apples and cranberries
Composition (per 6 l):
- cabbage - 3.5 kg;
- apples of sour varieties (ideally - Antonov) - 1 kg;
- carrots - 0.3 kg;
- lingonberries (can be replaced with cranberries) - 100 g;
- rye bread (crackers) - 100 g;
- juniper berries - 5-6 pcs.;
- cumin (seeds) - 5 g;
- sugar - 60 g;
- salt - 80 g;
- currant leaves - 5-6 pieces;
- vodka - 70 ml.
Cooking method:
- Prepare a container for sauerkraut. Two three-liter jars or a large pot of 6-7 liters will do. An enamel bucket and an oak tub are also suitable containers. The selected container must be washed well and poured over with boiling water.
- At the bottom of the tub (or other container), put the cabbage leaves, after washing them. Put half of the currant leaves and a crust of bread there.
- Chop the cabbage, mix it with salt and wait until the juice starts to stand out.
- Add sugar, grated carrots and cumin seeds, mix.
- Wash the apples, cut into several pieces, cut out the core.
- Put a layer of cabbage, filling the container with it about a third. Seal it well.
- Put half of the apples, juniper berries, remaining currant leaves.
- Put the rest of the cabbage, carefully tamp it.
- Put the remaining apples, pour the lingonberries. Cover with gauze or a clean cloth. Pour the cabbage with vodka and leave to ferment at a temperature of 18-22 degrees for 5-7 days. Pierce the cabbage regularly with a knife or a long-handled wooden spoon.
- Store in a cool place.
Sauerkraut, according to this old recipe, is not ashamed to be served even at the festive table.
Spicy sauerkraut with beets, horseradish, garlic
Composition (for 5–6 l):
- cabbage - 4 kg;
- beets 0.4 kg;
- garlic - 2 heads;
- grated horseradish root - 30 g;
- sugar - 60 g;
- salt - 80 g;
- water - 1 l.
Cooking method:
- Peel the raw beets, wash, cut into large pieces and grate them on a regular grater or on a grater for Korean salads.
- Pass the garlic through a press.
- Get the hell out.
- Finely chop the cabbage.
- Mix cabbage with horseradish, beets and garlic.
- Boil water, dissolving salt and sugar in it.
- Put the cabbage in a sauerkraut container (you can arrange it in jars). Place the container itself on a large plate or in a basin.
- Carefully press the cabbage so that it lies as tightly as possible.
- Pour hot brine over cabbage.
- If the dimensions of the container allow, place a plate on top of the cabbage and place a weight on it (for example, a jar filled with water).
- 2-3 times a day for a week, remove the load and pierce the cabbage in several places to release the gas generated during fermentation.
- After 7 days, put the cabbage in jars and refrigerate. If the cabbage has already fermented in jars, you can store it directly in them.
According to this recipe, a spicy appetizer of a beautiful color is obtained, which will appeal to lovers of savory dishes.
Tender cabbage sauerkraut with honey
Composition (per 6 l):
- cabbage - 4.5–5 kg;
- salt - 85–90 g;
- honey - 70–75 g;
- bay leaf - 5-6 pcs.
Cooking method:
- Chop the cabbage, mix with salt, remember and wait until the juice stands out.
- Melt honey, dissolve it in a minimum amount of water (a quarter cup).
- Pour cabbage with honey liquid, mix well.
- Sterilize liter or larger jars, spread bay leaves over them.
- Packing each layer, fill the jars with cabbage so that there is enough space on top for the cabbage juice to come out. Put the jars on plates.
- Put for 3 days in a fairly warm room (from 20 to 24 degrees). Pierce the cabbage twice a day.
- Drain excess juice, leaving only a small layer of it covering the cabbage.
- Place a wooden circle or cloth in a large saucepan. Put jars of cabbage in a saucepan. Fill the pot with water until it reaches about the level of the cabbage in the jars.
- Put on low fire. Sterilize from 20 to 40 minutes depending on the volume of jars.
- Take the cans of cabbage out of the pot, roll them up and turn them over.
- Wrap and leave to cool like this.
- When the jars have cooled, they can be put away in the pantry.
Cabbage prepared according to this recipe will be tender. It keeps well even at room temperature. This distinguishes this method of its preparation from others.
Video: Delicious sauerkraut according to a family recipe!
Taste, crunch, beauty!
Sauerkraut is tasty on its own, but traditionally it is served as an appetizer with onion cut into thin half rings and drizzled with vegetable oil. In addition, home-sauerkraut can be used to make hodgepodge, bigos, cabbage soup and other dishes.
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. 
Enjoy your meal! 
Look the same
