Home Main dishes Sauerkraut without carrots. Recipe for sauerkraut in a barrel without brine with sugar

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Sauerkraut without carrots. Recipe for sauerkraut in a barrel without brine with sugar

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.

V 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 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 option to use is a crispy salad with onions and sunflower oil. Also cook delicious - very hearty meal 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 cabbage leaves 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, make salads out of 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 food processor or a special grater, 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 on festive table, and on weekdays. 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 preparation 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 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!

Sauerkraut contains many useful microelements and vitamins. This dish is especially rich in vitamin C. In winter, this product must be included in our menu. There are many methods for making sauerkraut, almost every hostess has her own "signature" recipe for making this snack. This article offers recipes for making sauerkraut without adding carrots.

Pickling white and red cabbage without carrots: a recipe

Grocery list:

4 kg white cabbage and 1 kg of red cabbage;
1/4 small beetroot vinaigrette
2 liters of water;
400 g of salt;
10-15 grains of barley.

Cooking:

We clean the heads of heads from the upper damaged and dried leaves. Shred the cabbage into strips or cut into small pieces. Pour washed barley into a saucepan, bottle or small wooden container, it helps to improve the fermentation process. We put cabbage here.

My beets, clean, separate the quarter. Grind it on a coarse grater. Put the beets on top of the cabbage.

Boil the water, add salt to it, cook the marinade for 5 minutes. We filter it through cheesecloth. Pour the brine into a container with cabbage and beets. We close the container with a lid, leave the workpiece to ferment.

In order for the cabbage leaven to pass evenly over the entire area of \u200b\u200bthe container, it is necessary to drain and pour the brine. A day after preparing the workpiece, drain the brine and pour it again. We do this two more times a day. Remove the foam that will appear on the surface of the workpiece with a spoon. We check the readiness of the product for taste, the approximate time for sauerkraut is 10 days.

Cabbage of medium and late varieties is suitable for sourdough, they contain more sugar, which contributes to the active flow of the fermentation process. Such a preparation has a richer taste and lasts longer without losing its qualities.
The larger the pieces of cabbage, the more nutrients it will retain. The greatest amount of vitamins remains in cabbage, sauerkraut whole heads.
The metal container where the cabbage is fermented must be made of non-oxidizing materials. The best containers for making this type of workpiece are wooden utensils or glassware.
The cabbage in the container should be completely covered with brine. If there is not enough brine, you can add it already in the process of fermenting the workpiece: for 1 liter of water - 1 large spoonful of salt (with a slide).

Salute to all! Cabbage season is in full swing, so it's time. Today we will learn how to cook Korean cabbage at home. This is an incredibly tasty and easy-to-prepare dish that can be marinated both for the winter and at any time for the festive table.

A distinctive feature of Korean cabbage is that it cooks very quickly. If you have little time, then 20 minutes is enough for you to prepare a delicious and crispy snack.

Korean cabbage is considered healthy dietary product. It saturates the body with vitamins necessary in the cold season and at the same time burns excess fat. So to anyone who wants to lose weight, I recommend cooking it according to these recipes. Happy culinary creativity!

This dish is very aromatic, spicy in taste and moderately spicy. Korean cabbage - crispy and healthy snack to any table. And it is prepared according to this recipe very easily and quickly.

Ingredients:

Cabbage - 1 kg
Carrot - 1 pc.
Garlic - 3-4 cloves
Vegetable oil - 100 ml
Vinegar 9% - 2 tablespoons
Salt - 1 teaspoon (heaped)
Sugar - 2 teaspoons
Coriander - 1 teaspoon
Red ground pepper– 1/2 teaspoon
Spices for Korean carrots (optional)

Finely shred the cabbage and add salt and sugar.

We press the vegetable until the juice appears.

Three carrots on a special grater (for Korean carrot), mince the garlic.

Heat oil in a frying pan, add spices. We withstand 5-10 seconds.

Add the seasoning oil to the carrots and mix everything thoroughly.

Add this mixture to the cabbage.

Pour in the vinegar, stir.

Cover with a plate and put the press. Leave in a warm room for 9-10 hours. Transfer to a jar and store in the refrigerator.

Cooking fast Korean cabbage with carrots at home

This wonderful recipe reader Irina shared with me. She assures that her Korean husband cannot be torn off by the ears from such cabbage. So let's try, friends!

Take:

Cabbage - 0.5 kg
Carrots - 0.5 kg
Black pepper - 1 teaspoon
Ground coriander - 2 teaspoons
Garlic - 3 cloves
Unrefined vegetable oil - 0.5 cups
Salt - 1 tablespoon
Sugar - 2 tablespoons
Apple cider vinegar - 4 tablespoons

Step by step cooking method:

We rub the carrots on a special grater, chop the cabbage.

Black ground pepper and coriander are added to the carrots.

I put the garlic.

In vegetable oil, add salt, sugar and Apple vinegar in the specified proportions. We mix everything.

We shift the cabbage to the carrots and mix.

Pour in oil, stir.

Cover with a lid and put in the refrigerator for a couple of hours.

How to quickly cook Korean cabbage with beets according to a homemade recipe?

Ready Korean salad, prepared according to this recipe, is stored in the refrigerator for one week. So keep this in mind when you are planning to prepare a delicious snack for the table.

We will need:

Head of cabbage
Bulb
head of garlic
Seasonings (red ground pepper, coriander powder, flavor enhancer)
Sugar
Soy sauce
Vinegar essence 70%
Vegetable oil

Step by step cooking method:

Cabbage cut into large pieces and put in a saucepan. We remove the stalk.

Grate the beets for Korean salads.

Add beets to cabbage and mix well.

Add 3 tablespoons of coarse salt and 3 tablespoons (with a slide) of sugar.

Pour in 2 liters of boiling water.

Add 1 teaspoon 70% vinegar essence.

We put the press and leave the cabbage to marinate for 14-15 hours.

Add spices and soy sauce in a prepared serving of Korean salad.

Cut the onion into half rings.

In a heated frying pan, fry 1-2 teaspoons of red pepper in oil.

After 5 minutes, put the onion and keep it on the stove for another 7-8 minutes.

We filter the frying through cheesecloth.

Pour the salad with hot oil after frying the vegetables.

On the final stage add chopped garlic and mix well.

Making Korean cabbage with carrot seasoning at home

This salad can be prepared in just 20 minutes! So be sure to take note, especially if you have no time to stand at the stove for a long time, and you really want to diversify the menu.

Ingredients:

Cabbage - 1 head
Carrot - 1 pc.
Garlic - 2 cloves
Dill
Vegetable oil
Red hot pepper
Vinegar 6% - 1 tablespoon
Salt - 2 tablespoons (heaped)
Seasoning for carrots in Korean

Step by step cooking method:

Cabbage cut into cubes and pour boiling water.

We rub the carrots on a grater.

Finely chop the garlic.

Add it to the pepper mixture.

Cut the greens (dill) and pour it to the carrots.

Add carrots, a mixture of spices, salt and garlic to the cabbage. Pour vinegar 6% and mix everything. Add the heated vegetable oil to the salad.

Delicious Instant Korean Cabbage Recipe Without Carrots

Kimchi is one of the famous Korean dishes. Kankochi hot sauce is used for its preparation. It turns out crazy tasty snack without carrots, try it yourself!

Prepare:

Chinese cabbage - 1 kg
Salt - 4 tablespoons
Spicy seasoning "Kankochi"
Water - 2 liters

Step by step cooking method:

We share a head of cabbage Chinese cabbage into two equal parts.

Divide each half in half again to make such quarters.

Prepare the brine: pour water into the bowl and add salt, mix.

Immerse cabbage quarters in it.

We put the press and leave it for an hour.

We take out the cabbage from the brine, squeeze out the excess liquid and put it on a cutting board.

We coat each sheet with Kankochi.

We lubricate the container hot sauce and put in it the finished snack.

We coat the top layer of cabbage and pour a little brine.

Cover with a lid and let it brew for a couple of hours. Ready meal store in the refrigerator!

Korean-style homemade cabbage with carrots and beets for the winter - video

This savory appetizer with beets, carrots and garlic turns out to be very tasty. It goes especially well with fried, boiled and baked potatoes.

To prepare it, you will need the following ingredients:

Cabbage - 1 head
Carrots - 1-2 pcs.
Beets - 1 pc.
Hot pepper - 1 pc.
Ground coriander - 0.5 teaspoon
Sugar - 3 tablespoons
Salt - 1 teaspoon
Vegetable oil - 50 gr.
Vinegar - 50 gr.
Garlic - 1 head
Bay leaf
Carnation - 2 pcs.

For detailed instructions on cooking Korean cabbage with beets and carrots, see this video.

Korean cauliflower recipe at home

This dish is very tasty and healthy. Great side dish for meat and fish!

Take:

Cauliflower - 1 kg
Carrots - 2 pcs.
Garlic - 5 cloves
Water - 1 liter
Sugar - 1 cup
Salt - 2 tablespoons
Vinegar 9% - 100 ml
Vegetable oil - 50 ml
Seasoning for carrots in Korean - 10 gr.

Step by step cooking method:

We disassemble the cauliflower into inflorescences.

We rub the carrots on a special grater.

Cut the garlic into slices.

We spread the cabbage in boiling water and keep it on fire for no more than five minutes.

Meanwhile, prepare the marinade: pour salt and sugar into boiling water, add 9% vinegar and vegetable oil. Mix everything well and remove from the stove after five minutes.

Remove the cabbage from the fire.

Add garlic.

Sprinkle with seasoning for carrots in Korean.

Lay out the carrots.

Pour in hot marinade. Close the lid and marinate for 5-6 hours.

We make Korean cabbage in jars in a cold way

A winter appetizer according to this recipe is prepared in just 12 hours. At the same time, it marinates perfectly in ordinary cold water. Try this cooking method if you have a lot of cabbage that has nowhere to go.

We will need:

Carrots and cabbage in equal proportions
10 liters of water
2 cups salt
4 cups sugar
75 ml vinegar essence 70%
seasoning bag for Korean carrots

Step by step cooking method:

Shred carrots and cabbage, put in a container.

We prepare the brine: pour 10 liters of cold water into a bucket, add 2 cups of salt and 4 cups of sugar, as well as 75 ml of vinegar essence 70%. We mix our marinade well.

Add brine to cabbage.

Cover with a lid and leave to marinate for 12 hours.

Add seasoning for Korean carrots, mix, put cabbage in jars and close.

Do you like Korean cabbage? If so, will you prepare it for the winter? Share your opinion in the comments! I would be glad to chat with you. See you in the next articles!

Crispy, appetizing and bright, sauerkraut with carrots is obtained - cook in brine or in your own juice. With pepper or beets - just beauty!

fresh white cabbage - about 2 kg (one large head or 2 small ones)
carrots - 3 medium root vegetables
salt - 1 handful
sugar - 0.5 handfuls
dill seeds - 1 teaspoon
cumin - a pinch
ordinary cold water from the tap - how much will go into the container in which you plan to ferment cabbage.

You can add spices as you wish. And if cumin is a fickle ingredient for me, then dill should always be in sauerkraut. It makes it more fragrant, it reveals itself especially brightly when cooking cabbage soup from sauerkraut. So, my cabbage, remove the top leaves, cut large heads of cabbage in half and finely chop.

Have you got the hang of doing it by hand? So do it, but you can use special graters for cabbage. Of course, the second way will be faster. We dump the prepared cabbage into a large container, in my case, into a clean ordinary plastic basin. Three peeled carrots on a medium grater.

Mix with cabbage.

Pour in the same salt, sugar (I indicated exactly as much as I take myself and how I measure the right amount).

To get a very tasty sauerkraut, in my home recipe there are spices - we throw dill, cumin. First, just stir. We try, if the taste of cabbage in terms of salt and sugar suits you, with our hands, without fear of getting them dirty, we thoroughly grind everything.

Ideally, make it so high quality that you squeeze out a lot of cabbage juice. In this case, the product will ferment in its own juice. But my grandmother told me a long time ago another way that she herself uses, which I also use: when the cabbage is rammed into a saucepan or bucket already for pickling, we fill it completely with water, a pusher, a spoon, a rolling pin, a spatula (necessarily wooden), as if pushing the water inside, but do not mix. We cover the top with a newspaper so that some debris does not accidentally fly in, and leave it overnight.

Let's try again in the morning. If the cabbage seemed fresh to you, add 1 more teaspoon of salt (no more). In this form, i.e. under a newspaper and in a metal bowl, we sour it for a week. Then we lay it out in glass jars and put it in the refrigerator for another 3-4 days. In total, we start eating sauerkraut 2 weeks after sourdough. Then it is the way we like it: crispy and spicy-sour.

Recipe 2: how to cook sauerkraut with carrots in a jar

cabbage,
carrot,
salt and sugar.

I take a head of cabbage weighing 3.1 kg.

Cabbage should be white and sweet. If the cabbage is bitter, then it can also be bitter in sauerkraut. I chop cabbage, I have a special knife for this purpose. You can see it in the photo on the top right.

Then I peel one carrot and grate it. You can grate carrots on any grater.

Then I add one tablespoon of salt and two tablespoons of sugar. Salt should be taken with ordinary rock salt. Never use iodized salt. I add it right on the table, and now I mix well and mash the cabbage with my hands. It's like I'm kneading dough. Do not be afraid to crush the cabbage, it will turn out delicious and crispy.

After we remember the cabbage well, you can put it in a jar. We put the cabbage in a jar and tamp it well with a wooden rocking chair. As you can see in the photo, all the cabbage fit into the jar. There is even room left in the bank.

I didn't use water at all. The cabbage gave juice, and as you can see in the photo, there is enough juice to cover the entire cabbage. If you get a full jar, then be sure to put the jar in a bowl or other container.

When the cabbage begins to ferment, in about less than a day, the juice will flow from the jar through the top. During fermentation, carbon dioxide will be released, so it will push the juice out of the jar in the form of bubbles.

We leave the cabbage in the room. In order for the cabbage to ferment well, it is necessary that it stand at room temperature for three days. Three days later, the cabbage is ready. After that, put the cabbage in the refrigerator or a cold place. Of course, you can eat in two days, only it will still not be sour enough.

If the cabbage is a little bitter, then bring it back into the room at night. The bitterness must go. The cabbage turned out delicious and crispy. I had this cabbage on the balcony for about two months, and there was no mucus or mold on top.

Recipe 3: sauerkraut with bell peppers and carrots

In this step by step photo recipe sauerkraut is harvested in small quantities. For one two-liter jar, we needed one kilogram of cabbage and other vegetables. This amount, of course, is not enough for a winter stock. Therefore, to prepare such a salad for the winter, small barrels are often used. In such containers, at least ten kilograms of pickled snacks can be cooked at a time. However, a cabbage and pepper appetizer will fit perfectly in ordinary jars, which are also very convenient to store in the cellar.

So, let's start cooking sauerkraut for the winter fast food!

white cabbage - 1 kg
carrots - 300 gr
sweet bell pepper - 200 gr
water - 1 l
salt - 1 tbsp.

We will prepare and wash all the vegetables to create a pickled preparation at home. Then remove the top leaves from the cabbage and chop it.

We cut the washed pepper in half and take out all the seeds from it, after which we cut it into small strips or small cubes.

We cut off the top layer from carrots, and then grind it on a coarse grater. Now we put all the chopped vegetables in one container and mix them thoroughly.

Arrange the mixed cabbage with peppers and carrots in jars. For this preparation, it is most convenient to use liter and two-liter jars, but you can also store sauerkraut in a three-liter container.

Now we will cook the brine for vegetables. To do this, dissolve the salt in water, and then bring it to a boil. Pour cabbage preparations with boiled brine. To prevent the cabbage from starting to float, you need to put wooden or plastic sticks on top of it in advance.

In our case, the cabbage will ferment for about three days. During this time, the jar of vegetables must be shaken slightly so that the formed gases come out of the workpiece. When sauerkraut stops fermenting, it can be covered with a lid and sent to a cool place. For serving, it is recommended to mix sauerkraut with garlic and onions. Thus, it turns out a very tasty juicy salad.

Recipe 4, step by step: sauerkraut with horseradish and carrots

When you cook white cabbage with horseradish, take this moment into account, and it is better to make it with a large margin! Superfluous, it will never be, believe my experience. Cabbage turns out to be very tasty, crispy and fragrant, thanks to the addition of horseradish to it.

1 head of the most common white cabbage,
1 carrot
1 horseradish root
250 milliliters of water,
1 teaspoon sugar
0.5 teaspoon salt
0.5 teaspoon of vinegar.

First of all, peel the carrots with a vegetable peeler, then wash and grate them.

Remove a couple of layers of top leaves from the cabbage. Rinse the rest under a tap of running water, and then chop it.

Put the carrots on the bottom of the jar.

Top with horseradish pieces and cabbage.

Pour water into a bowl.

Add all the spices to it. Bring the marinade to a boil, and then pour it over the vegetables that you put in the jar.

It is better to cover the jar with a lid and leave the vegetables for complete soaking for 3 days. It is advisable to choose a cool place: a refrigerator or a cellar. Sauerkraut with horseradish and carrots will be popular in your family, I assure you.

Recipe 5: Sauerkraut with Apples and Carrots (with photo)

You can cook sauerkraut according to the classic recipe at any time of the year. You can buy fresh at the store, ferment a couple of jars of apples, cranberries or carrots at home. Such cabbage is always in demand among housewives.

white cabbage - 10 kg;
carrots - 500 grams;
table salt (not iodized) - 200 grams;
bay leaf - 10 grams;
black peppercorns - 10 grams;
sweet and sour apples - 5-6 pcs.

Let's start with carrots, we thoroughly wash them, be sure to peel them, and then rub them on a coarse grater. You can do it manually or use a food processor, using the second option it will go much faster.

Next, we need to prepare the cabbage for shredding, it is more convenient to take large heads for sourdough, we separate the upper contaminated and damaged leaves from each, and then cut it in half so that the head of cabbage is divided into two parts. After that, we cut out parts of the head of cabbage from both halves.

Separately, in a deep bowl, combine salt, black peppercorns and bay leaf. All this is gently mixed, trying not to break the fragile lavrushka.

Then we take a shredder and begin to shred the cabbage halves into thin strips. You can also do it by hand on a cutting board with a large sharp knife.

After that, pour part of the chopped cabbage into a large bowl or basin, add a little grated carrot and salt with spices there.

Mix everything together in a bowl, knead and grind until the juice is released.

Before picking cabbage, we select a suitable container - it can be a large pot, bucket, tub, plastic container or any other suitable utensil. You can also ferment cabbage in three-liter glass jars. Whatever you choose as a container for sourdough, rinse it thoroughly with hot water with the addition of a small amount of baking soda and wipe it dry. We tightly stuff the dishes with juicy cabbage, constantly tamping it so that juice forms on top. We lay whole washed apples between the layers of cabbage. If you salt the workpiece in a jar, the fruits can be cut into small slices.

We cover the cabbage with a special wooden circle on top or turn it upside down with a regular plate and set oppression. We leave the container with cabbage to sour at room temperature for 4-6 days, and every second day we must pierce the tight layers of the workpiece to the very bottom with a wooden stick to release gas bubbles.

After another 1-2 days, we transfer the preparation of sauerkraut with apples to a cool place or put it in jars and put it in the refrigerator.

Recipe 6: Sauerkraut with Carrots and Beets (Step by Step)

Such cabbage is prepared quickly. I usually do it in a three-liter jar, so it's more convenient for me to store it. But you can cook in any container or saucepan. Time for all processes will take about half an hour. And 12 hours for pickling.

The cost of such a dish is low. But on the market, such cabbage is sold for a lot of money (which is very strange). Therefore, I advise you to cook cabbage yourself - it's fast, inexpensive, and tasty.

Ingredients for a 3 liter jar:

white cabbage - 2 kg
beets - 2 pcs. medium (about 300 gr.)
carrots - 1 pc. average
garlic - 5 cloves

For marinade:

water - 1, 1 l
vinegar - 150 ml
sugar - 6 tbsp. l. Sahara
salt - 2 tbsp.
vegetable oil - 2 tbsp. l.
bay leaf - 3 pcs.
peppercorns - to taste

First prepare the cabbage. Wash it and remove the top bad leaves. Next, cut the cabbage into squares, no need to chop. Slicing cabbage takes just a couple of minutes.

Now it's the turn of the beets. It also needs to be washed and cleaned. Next, cut the beets into cubes (you can cubes or in any convenient way).

We do the same with carrots as we do with beets. Wash, peel, cut into cubes.

Cut the peeled garlic into slices.

All vegetables are ready. Now you need to put them in a three-liter jar. Put cabbage on the bottom, a little carrots, beets and garlic on top. And so on, lay out all the vegetables in layers, tamping them down. The last layer should be beet-carrot.

When the vegetables are stacked in a jar, cook the marinade. Pour water into the pan (a liter is usually not enough to fill a jar, so take a liter and 100 ml). Pour sugar, salt, bay leaf, peppercorns into the water (you can also ground). Bring to a boil and completely dissolve the sugar and salt in the water.

At the end, pour the vinegar and turn off the heat.

Remove bay leaf. The rest of the marinade is immediately poured into a jar of vegetables. You need to pour the cabbage with hot marinade, while the marinade should completely cover the vegetables. Pour a couple more tablespoons of vegetable oil on top. Close the jar with a lid and leave our delicious cabbage to marinate at room temperature for 12 hours.

If you do it in a saucepan, then after pouring the marinade over the cabbage, you need to cover it with an inverted plate and put oppression on it.

I usually pickle cabbage in the evening. In the morning, you can already eat it as a salad for breakfast.

You get bright pink, crispy, sweet and sour cabbage. Well, very tasty! Carrots and beets also go with a bang. I highly recommend cooking such an elegant cabbage!

Recipe 7, simple: sauerkraut with carrots for the winter

Pay special attention to the fact that you cannot use metal aluminum dishes for sourdough cabbage. In villages, cabbage is sour in wooden barrels; in urban conditions, glass jars are perfect for this - 3-5 liters. There are so many recipes for making sauerkraut that each hostess has her own special way of this homemade preparation. Each of us has our own taste and preferences, but there is a classic recipe that is suitable for everyone. Sauerkraut with carrots prepared according to this recipe - wonderful snack and dressing for soups and cabbage soup. It can be used for filling pies and pies, as well as preparing a variety of salads.

Fragrant cabbage is not only tasty, but also very healthy. It is in sauerkraut that vitamin C is so necessary in winter.

Cabbage - 10 kg
Carrots - 2 kg
Coarse salt without iodine - 200-250 grams / to taste /

Cabbage for home harvesting for the winter should be taken white, ripe, not very loose. We cut the cabbage with a sharp knife as thin as possible, if there is a special grater for shredding, it would be best to use it.

Peel the carrots and rub on a coarse grater.

We shift the prepared cabbage with carrots into a convenient dish - for this you can take a wide basin or bowl. Sprinkle the entire vegetable mass with salt and mix very well, lightly pressing down with your hands to form cabbage juice.

We shift the prepared cabbage into glass jars or an enameled pan - we tamp it well. If you are cooking in large saucepan, put oppression on top - a glass jar of water. We cover the top with a cloth or ordinary gauze - it is best to tie the gauze with a thread so that it does not slip during the cabbage fermentation. We leave the carrot cabbage blank at room temperature, preferably not higher than 20 degrees.

Pierce the cabbage every day with a wooden stick to release excess air and bubbles that will form during fermentation. After about a week, the cabbage can be transferred to jars with a volume of 0.5 - 1 liter for more convenient storage in the refrigerator. We do not roll up jars of sauerkraut with carrots, it is enough to close with a plastic lid. We check the readiness of cabbage by juice - it should become transparent.

You can try cabbage - you can add chopped onion and silent vegetable oil.

You can use it to prepare soups and other hot dishes. Bon Appetit!

Recipe 8: Sauerkraut with Black Pepper and Carrots

We offer a recipe for sauerkraut with black peppercorns and carrots, it turns out very tasty, juicy and crispy. To make the cabbage excellent, you need to follow some recommendations that my grandmother passed on to me. Proportions are given for a 3-liter jar.

forks of white cabbage - 3 kg;
carrots - 2 pcs. (small);
coarse salt - 1.5-2 tbsp. l. (or to taste);
sugar - 1 tsp;
black peppercorns - 10-15 pcs.;
bay leaf - 6-7 pcs.

First of all, you need to choose cabbage for pickling. It should be white (no green leaves) and dense. You need to ferment cabbage only on men's days - Monday, Tuesday and Thursday. It is better if a man takes care of cooking cabbage. These recommendations seem to look ridiculous, but I have tested them repeatedly! Remove the upper leaves, chop the cabbage, you can use a knife, you can use a special grater for cabbage. Peel and grate the carrots on a coarse grater, add to the cabbage.

Cover the jar of cabbage with a nylon lid, but with the reverse side (just cover it) and put it in a warm place (near the stove, battery) for simmering for 2-3 days. After a day, bubbles should appear on the surface of the cabbage and cabbage juice will pour out of the jar. Therefore, under the jar you need to put a bowl or plate. Pierce the cabbage in the center with a long knife to the very bottom of the jar and twist it a little - this is so that all the bubbles come out.

Cabbage should be tasted after 2 days, so as not to peroxide, it is sour in different ways, depending on the variety. If it is still not sour enough and has a neutral, sweetish taste, leave it for another day. After the cabbage acquires a characteristic sour pickled taste, place the jar in the refrigerator. Delicious sauerkraut with carrots is ready! As necessary, put the right amount of cabbage in a bowl, season with odorous vegetable oil, add chopped onion. Store the rest of the cabbage in the refrigerator.

Recipe 9: Georgian sauerkraut with carrots and beets

Georgian-style sauerkraut is very tasty, beautiful. Decorate the festive table and brighten up the lean table. Quickly done, crunches perfectly, quickly ends.

White cabbage - 1 pc.
Beets - 1 pc.
Carrot - 1 pc.
Garlic - 1 head
Hot pepper - 1 pc. (taste)
Onion (optional) - 1 pc.
Black peppercorns - 4-6 pcs. (taste)
For brine:
Water - 1 l
Sugar - 0.5 cups
Vinegar 9% - 0.5-1 cup
Coarse salt - 2 tbsp. spoons

Peel the beets, wash, cut into strips.

Carrots clean, wash, cut into strips.

Peel the onion, wash, cut into half rings.

Cut the cabbage into four pieces.

And then cut the head, cut the cabbage into large pieces.

Peel the garlic, finely chop with a knife or crush in a garlic maker. Finely chop the hot pepper.

Place all ingredients in a bowl. You can add a few peas of black pepper.

Mix vegetables well.

Place the mixed vegetables in a 3 liter jar.

Make a brine: pour water into a saucepan, add salt and sugar. Then put the pan on the fire, bring to a boil, add vinegar.

Pour hot brine over a jar of cabbage.

Close the jar with a capron lid. Leave cabbage at room temperature for 12 hours. Georgian sauerkraut is ready!
(Georgian sauerkraut should be stored in a cold place). Bon Appetit!

Recipe 10: sauerkraut with bell peppers and carrots

Crispy sauerkraut, the recipe for which you will see, is also an excellent filling for pies, dumplings, pancakes. Sauerkraut is used in the preparation of various dishes. It is best to ferment cabbage in wooden tubs, glass jars or enamel pots. Plastic containers are not suitable for this.

white cabbage 1500 g;
carrots 300 g;
sweet pepper 300 g;
salt 2 tbsp;
sugar 1 tbsp;
water 1 l.

For sourdough, it is best to take dense heads of cabbage, with a sweetish taste. Rinse the head of cabbage well under running water before cooking. Cut the head of cabbage into four parts. Chop straw. For this purpose, you can use a sharp knife, a special shredder or a food processor.

Take carrots with a dense texture, without black spots. Carrots should be juicy and sweet in taste. Rinse and peel. Cut into strips or grate on a coarse grater. The amount of carrots can be increased or decreased, depending on your preference. Add to shredded cabbage.

Rinse and dry sweet peppers. Cut in half, remove the seed pod. Cut into strips. You can take any color and variety of pepper. Add to other vegetables. Mix well with your hands. It is necessary that all the vegetables are evenly distributed among themselves.

For sourdough, it is most convenient to use glass jars. Rinse glass containers well before use. Lay the cabbage mass tightly.

Boil water first. Sprinkle salt and sugar. Stir to dissolve the ingredients. Carefully pour the brine into the jar so that all of the cabbage is covered with the brine. Leave jars of cabbage in a warm place for 3-5 days. It is advisable to put the container with cabbage on a plate, since when soured, the brine will flow out of the jar. Periodically pierce the cabbage with a stick to the very bottom so that the resulting gas comes out. When the desired result is achieved, remove the cabbage from a warm place in the cellar or refrigerator.

Crispy sauerkraut is ready to eat. Delight your loved ones with a delicious crispy snack. Bon Appetit!

Sauerkraut is very healthy. Almost everyone loves her. But not everyone ferments it on their own. Someone buys in the market, someone is passed on by relatives. Today I will write a recipe for a very tasty sauerkraut. home cooking. There is no difficulty in cooking, you don’t need a lot of ingredients either.

I sauerkraut in a three-liter jar. When it ends, I do more. You can ferment in any glass container, wooden or enameled. If this enamel pan, then there should be no chips in it. You can not ferment cabbage in a plastic bucket or stainless steel.

Salt for sauerkraut should be taken large NOT iodized. Iodized salt will make the cabbage soft and not crispy.

Optionally, you can add various spices to the cabbage: black pepper, cumin, cloves, dill seeds. And you can also put sour berries: cranberries, lingonberries and even sour fruits: apples, plums. But this is a matter of taste for every hostess. V classic recipe sauerkraut contains only cabbage, carrots, salt, sugar.

Recipe for sauerkraut without brine.

For a three-liter jar, you need to take about 3.2 kg of cabbage. And one large carrot. Salt - 3 tbsp, sugar - 2 tbsp.

As for salt, the proportion of 20 grams is considered classic. salt per 1 kg of cabbage. If you do not plan to store cabbage for a long time, then salt can be put less.

Cabbage should be taken dense, not loose, so that there is no bitterness in it.

Cabbage needs to be shredded.

Peel and grate one carrot.

Put carrots in cabbage, salt, put sugar. Mix with your hands, while you need to mash the cabbage so that it starts up the juice. But do not overdo it so that the cabbage remains crispy. If you have a large basin, then you can mix all the cabbage with carrots in it, you can mix and knead in a bowl or right on the table.

Place all prepared cabbage in a jar (or other container of your choice). When laying cabbage, it must be tightly tamped either with your hand or with a wooden pusher. No brine or water is needed, the cabbage will release its juice, which will be in abundance.

Cover the filled jar with a lid from dust or gauze. Put the jar in any container, because during fermentation, the cabbage will release a lot of juice, which will flow out of the jar.

Leave sauerkraut at room temperature for 3 days. After three days, close the jar with a lid and put it in the refrigerator or in another cold place.

Twice a day, during fermentation, cabbage should be pierced with a stick until the very day (you can use a peeled birch twig) to release carbon dioxide. This will lower the juice level.

Sauerkraut salad is delicious to do with onions, with sea kale. They make pies, vinaigrette with her, cabbage soup It is also stewed and fried. Bon Appetit!

Recipe for delicious sauerkraut with brine.

Ingredients:

water - 1.5 l
salt - 2 tbsp. l.
sugar - 2 tbsp. l.
bay leaf - 2 pcs.
black peppercorns - 5 pcs.

cabbage - 2.5 kg
carrots - 1 pc. large

Cooking.

This recipe for sauerkraut with brine. Due to the fact that the cabbage will be filled with brine, it is not necessary to crush it, as in the previous version.

First we prepare the brine. To do this, take one and a half liters of water, boil, put 2 tbsp. l. salt and 2 tbsp. l. Sahara. Stir the brine to dissolve the sugar and salt. V hot water you need to put spices: bay leaf, black peppercorns (5-6 pcs.).

Everything, the brine is ready. We leave it to cool down.

Shred the cabbage, peel and grate the carrots. You can even use a grater for Korean carrots, in which case the carrot will look beautiful. Mix vegetables, but do not crush. Vegetable mix put in a bank. It is not necessary to tamp strongly, as in the case of sourdough without brine. Leave room for brine. Therefore, cabbage for this option is taken less.

Cabbage is poured with cooled brine.

Important: do not fill with hot water. Otherwise, the bacteria with which the cabbage will ferment will die. And cabbage can get moldy.

Next, put the jar in a bowl, because during fermentation, the brine will pour out. For three days you need to keep the cabbage warm, piercing with a wooden stick in the morning and evening to the very bottom to release carbon dioxide.

After three days, close the jar with a lid and put it in the cold.