I sauerkraut at home all the time, almost all year round.
I use a 3 liter glass jar. The technology has been worked out almost to perfection (at the bottom of the jar - a crust of black bread, tightly compact the cabbage mixed with carrots and salt, pierce it twice a day, add the juice back to the jar). And always my cabbage is ready on the third day after cooking.
To find out if the cabbage is ready, just taste it - there should be enough acid.
Three days after cooking, I put the jar of cabbage in the refrigerator, where it is safely stored (but not for long - everything is eaten over the next 4-5 days).
★★★★★★★★★★
Comments
Everything is correct. Only it would be desirable without black bread.
Why don't you like brown bread? Are you a theorist or a practitioner? The crust of black bread speeds up the fermentation process needed for sourdough. In addition, it was not you who asked the question)) (this is about "I would like it without .....") In the author's question, there is nothing at all about brown bread, but only about the fermentation time. About my personal experience - I ask in "PM".
In general, you can do as you like (and without black bread). Your right)) After that, please write how your sauerkraut will turn out, and how you made it. Thank you for your reply))
Cabbage is fermented for 5 days.
It is chopped, salted and crushed with hands so that the juice begins to stand out. Carrots and beets are also added to cabbage.
In portions, cabbage is loaded into a large container (tank or tub).
When the container is full, a circle is placed on top of it and crushed with a load.
The container is left in the house for several days. At this time, it should turn sour and ferment.
Every day the cabbage should be pierced with a wooden stake in order to release the gas.
While the cabbage is sour, a sour smell will come out.
That's how this smell stops, then the cabbage is considered fermented.
After that, the cabbage is transferred to jars and lowered into the basement for storage.
Finally, cabbage becomes edible after a month.
Now, when the heating is on, the cabbage turns sour faster.
In 2-3 days you can get an excellent product.
Shred, salt, mix with or without carrots - it does not particularly affect the taste. (It is believed that it adds a little sweetness, and with it the cabbage becomes somehow more beautiful and "more fun".) You actively wrinkle your hands until juice appears and put it under oppression. To prevent the top layer from winding and darkening in the air, a large sheet or a clean rag is placed on top. On it - a "circle", a large plate or lid with a load. After 2 days, if cabbage is fermented in a heated room, just try it. If it matches your idea of sauerkraut- remove the load and pierce several holes in the cabbage to the very bottom, "so that bitterness comes out."
A day later, you can pack and put in the refrigerator.
Cabbage that has gone sour, and even more so, fermented, believe me, is worse than not sour - it will "reach" in a container, it will definitely take its toll. And, here peroxide is suitable only for cabbage soup and hodgepodge.
It should smell not of sourness or alcohol (especially not of rotten meat!), but exude a special spirit that stimulates appetite. And it should be crunchy on the teeth.
A lot of juice comes out, especially when you crush cabbage. He will go to work. When the cabbage is under oppression, the container with it is placed in another container, where the juice will be collected.
A little juice can be poured into packaged cabbage if it seems dry. Don't throw away the rest! This is an excellent vitamin balm, which helps, moreover, from a number of ailments. Store it in a jar in the refrigerator.
So in a warm room, all cycles are shortened. Keep this in mind.
★★★★★★★★★★
Earlier, when we salted cabbage, it was ready on the third day. But in the last two years, salting takes more time, although the temperature in the apartment has not changed.
I think the variety of cabbage still plays a role. Prior to this, cabbage from its own plot was salted - Gift, Slava and Gribovskaya late. Now there is no plot, you have to buy. But we don't know what kind it is.
Salt the cabbage as usual: chop finely, add grated carrots, salt only with coarse (rock) salt. If there are dill seeds, add it, as well as bay leaf. We crush each row tightly. After that, cover with a napkin and put oppression.
When the cabbage begins to bubble well, we pierce it a couple of times so that the gases come out. If it has become softer, then it is ready. We shift it into bags and into the freezer or onto the balcony if the temperature is below zero.
Hello. Today the focus will be on recipes for a very tasty and crispy fast food. This salad is especially popular, because it is healthy and has a summer freshness. It is also easy to prepare and is an excellent preparation for the winter.
In order to prepare this dish, you need to use white cabbage varieties, and also take only dense and strong heads of cabbage. Of course, all the rules and advice do not end there. Although fermentation is not a difficult process, some conditions must be met. Therefore, read the post to the end, then you will learn all the tricks and subtleties. 😉
Let me remind you that the white cabbage prepared in this way is perfect for all main dishes, whether with mashed potatoes or, and maybe with smoked meats.
I also draw your attention to the fact that the cooking procedure is the same in almost all recipes, since the whole process comes down to banal chopping vegetables, adding spices or brine and waiting for the cooking time.
First of all, I would like to offer you traditional way cooking. Usually it includes a minimum of products in the composition. In addition to carrots and salt, I propose to supplement the ingredients with black pepper and cumin.
For fermentation, do not use too early varieties, as such blanks do not store well.
Ingredients:
- White cabbage - 1 kg;
- Carrots - 1 pc.;
- Salt - 1 tbsp. a spoon;
- Sugar - a pinch;
- Black pepper - a pinch;
- Cumin - a pinch.
Cooking method:
1. Take a good dense head of cabbage. Rinse and dry it. Then chop the vegetable into thin strips. Peel and rinse the carrots, grate it on a grater.
Choose only white cabbage, which is suitable for winter storage. Summer forks with green leaves will not work, otherwise bitterness will appear after fermentation.
2. Add salt and sugar to chopped vegetables.
Salt use coarse grinding and not iodized.
3. Now mix everything well and press the mixture a little with your hands so that the juice appears. Vegetables should be slightly salty to taste.
5. Place the resulting mixture tightly in a clean jar. And put the load on top. This is necessary so that the cabbage is well pressed and completely buried in own juice.
6. Leave the workpiece at room temperature put on a saucer. At the same time, pierce the contents with a wooden stick 2 times a day.
Piercing the cabbage to the very bottom is necessary in order for the accumulated gases to escape.
7. Usually, the speed of its preparation depends on how thinly chopped white cabbage is. But usually on the second day, the snack can already be served at the table.
Usually, when serving, the salad is watered vegetable oil and sprinkle with onions or green onions.
Recipe for sauerkraut for the winter (in a 3 liter jar with pepper)
In order to diversify the salad, I suggest adding sweet bell pepper in addition to white cabbage and carrots. Such an appetizer is always bright and sends us back to summer!
You will need for 3 liter jar: 2 kg cabbage; 1 PC. carrots; 2-3 pcs. bell pepper; 3-4 bay leaves; 10-15 pcs. hot pepper peas; 6-7 pcs. allspice; 1 PC. cloves; 2 tbsp. spoons of salt.
By the way, the dish will be ready to eat in 3 days.
We make cabbage with beets according to the recipe like my grandmother
The following option is also a popular pickling method. When beets are also salted with cabbage. Thanks to the addition of beets, vegetables get a rich bright color and unsurpassed juiciness.
If the fork has bad and damaged leaves, then do not use them when chopping.
Ingredients:
- Beets - 1 pc.;
- Cabbage - 1/2 pc.;
- Carrots - 1/2 pc.;
- Salt - 1 teaspoon;
- Sugar - 1 tbsp. a spoon;
- Bay leaf - 3 pcs.;
- Cloves - a handful;
- Allspice - a handful.
Cooking method:
1. Chop the white fork into strips and remember with your hands.
2. Then add grated carrots and beets. Wash and clean vegetables first.
3. Mix everything well, salt and add sugar. Again remember with your hands until the juice appears.
4. Take a clean jar and put half of the spices on the bottom (peppercorns, cloves, bay leaves).
5. Now tamp tightly until half of the jar vegetable mix and again put the remaining spices.
6. Repack the cabbage and place a press on top. Place a saucer under the container itself. Cover everything with a clean towel and leave at room temperature for 3-4 days. Do not forget to pierce the contents with a wooden stick every day so that the bubbles that form during fermentation come out.
7. After 3-4 days, the appetizer is ready to serve. It turns out a very bright and fragrant dish.
Crispy and juicy sauerkraut in a day without vinegar
So we got to the classics of the genre. Probably, the recipe described below is familiar to everyone, and every housewife prepares a white vegetable in this way. Let's remember this cooking option again.
For fermentation, wooden and glass containers are best suited. However, aluminum and plastic utensils can also be used.
Ingredients:
- Cabbage - 3 kg;
- Carrots - 300 gr.;
- Sugar - 1 teaspoon;
- Salt - 3 tbsp. spoons.
Cooking method:
1. Wash the forks and remove bad leaves. Now coarsely chop with a special grater or a sharp knife.
It is desirable that the strips are the same size.
2. Now wash and peel the carrots, grate it on a coarse grater. You can also cut carrots into thin strips.
3. Connect the vegetables together, mix well. Then add salt and sugar. Rub the mixture with your hands to form the juice.
4. Next, transfer the mixture to a clean jar, while packing the vegetables tightly. Cover with cheesecloth and leave at room temperature overnight. In the morning, you need to pierce the workpiece with a wooden stick. And leave until the evening.
5. If you are preparing an appetizer to eat right away, then in the evening pierce the contents again and serve.
If you want to prepare for the future, then for another 3 days, repeat the procedure with piercing. At the same time, leave the container with cabbage at room temperature and cover with gauze. And then close the lid and store in the basement or in the refrigerator.
Sauerkraut in large pieces and with garlic. Fast Food Recipe
But the fastest and very tasty way cooking. This dish can be prepared at any time of the year, and the resulting salad will always be in demand.
The best temperature for the fermentation process is between 17 and 25 degrees.
Ingredients:
- Cabbage - 1 medium head;
- Garlic - 6 cloves;
- Carrot - 5 pcs.;
- Dill - 3 umbrellas;
- Zira - at the tip of a knife;
- Oak leaf - 3 pcs.;
- seasoning for Korean carrot- 0.5 tsp;
- Salt - 1.5 tbsp. spoons.
Cooking method:
1. Get rid of the top leaves and wash it. Chop the vegetable into large pieces.
2. Carrots need to be peeled and cut into large sticks.
3. In a large bowl, mix the vegetables and add all the indicated seasonings and spices. Also add peeled and chopped garlic. Salt everything a little and mix thoroughly with your hands. Next, fill a 3 liter jar with the resulting mixture.
4. Now put in a jar 1.5-2 tbsp. tablespoons of coarse salt and pour plain clean water. Cover the jar with a nylon lid, but in no case cover it tightly, otherwise the workpiece may “fly up”. In this state, leave the workpiece for 3 days in the room, while placing the jar on a saucer and every 3-4 hours, deeply pierce the contents with a fork or spoon to release gas.
Usually, when fermenting, a not very pleasant smell is formed. Don't be scared, that's how it should be.
After 3 days, the snack is ready. You can serve with a meal or store in the refrigerator.
A variant of sourdough cabbage with honey and in brine for the winter
The following technology is not familiar to everyone, but those who have already tried this technique no longer refuse such winter preparations. What's the secret? In the addition of honey! Try it, it's great.
Ingredients:
- Cabbage - 2 kg;
- Carrots - 3-4 pcs.;
- Cumin, bay leaf - to taste;
- Water - 1.35 l;
- Salt - 1 tbsp. spoon with a slide;
- Honey - 1 s. heaped spoon.
Cooking method:
1. Rinse and dry cabbage and carrots. Chop into thin strips.
2. Leave the resulting mixture for a couple of hours so that the white cabbage settles. At the same time, you do not need to knead anything with your hands.
3. After a while, put the contents in a jar as follows: a layer of cabbage with carrots, a little cumin and a bay leaf, spice vegetables again, etc.
4. Now prepare the marinade. Pour clean water into a saucepan, add salt and honey. Put on a small fire, stir everything and heat a little liquid so that the honey and salt dissolve. Next, pour the vegetable mixture in the jar with warm, but not hot, brine.
5. Place the filled jar on a plate or baking sheet and leave overnight at room temperature. The pallet is required, as the marinade will drain during the fermentation process.
In the morning, pierce the workpiece so that excess gas comes out. Leave for another day, pierce again. Then again we wait a day, we pierce again. After all the manipulations, our treat is ready!
Delicious sauerkraut with vinegar - a quick way to cook
Now I want to invite you to watch a video plot in which the vegetable will be fermented in a saucepan. The end result is a salad dressing.
At the same time, vinegar is added, so the fermentation process will occur many times faster.
On average, it takes 3 days to ferment cabbage, but with the method described below, the vegetables will be ready in 3 hours.
How to cook young sauerkraut
At the very beginning, I said that early varieties of white cabbage are not very suitable for fermentation. However, young forks can also be used. Just do everything according to the following recipe and try to eat a snack in the coming days.
In addition to carrots, you can add apples, beets, zucchini to cabbage. As well as spices such as bay leaf, herbs and black peppercorns.
Ingredients:
- Cabbage - 2 forks;
- Carrots - 4 pcs.;
- Water - 2 l;
- Sugar - 1.5-2 tbsp. spoons;
- Salt - 4 tbsp. spoons.
Cooking method:
1. Finely chop the white head into a deep bowl.
2. Grate the carrots and add to the sliced \u200b\u200bwhite cabbage.
3. Pour water into a saucepan and boil it. Add salt and sugar, wait for the bulk ingredients to dissolve. Pour the vegetables with the resulting marinade and mix everything thoroughly.
4. Now cover the contents with a plate and set the weight.
5. After 5 hours, the fermentation process will begin. Therefore, pierce the contents with a fork several times. A day later, the dish is ready to eat.
You need to store instant sauerkraut at a temperature of +1 degrees and below.
Sauerkraut: health benefits and harms
Well, at the end of today's topic, I also want to raise the issue of the benefits of this product. So, thanks to the natural fermentation process, the vegetable normalizes the state of the intestinal microflora and improves all digestive processes. Even sauerkraut is able to invariably retain its entire mineral and vitamin complex for as long as 2-3 months. Also white cabbage contains a large dose of ascorbic acid. Therefore, with regular use of the vegetable, immunity increases and beriberi is prevented.
Of course, we should not forget that despite such positive and beneficial features, not everyone can eat sour cabbage. So, its use is not recommended for people suffering from peptic ulcer of the stomach and duodenum, gastritis, pancreatitis, hepatitis, cholecystitis, urolithiasis and other diseases of the gastrointestinal tract.
For those who suffer from flatulence, its use is also undesirable. If you are prone to edema or have kidney problems, then also refrain from taking an acidic product.
If you have no contraindications, then in order for sauerkraut to bring only benefits to the body, and not harm, use it 2-4 times a week, not more often.
I hope my information was relevant, but the recipes are in demand. That's all for me. Bye Bye!
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. Moreover, it is very tasty snack and the basis for many hearty meals.
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, the balcony is not the most suitable place for storage. 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.
At proper preparation and storage sauerkraut can be eaten within 9 months after preparation. 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 on this old recipe cabbage is not ashamed to serve 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.
This recipe makes spicy snack beautiful color, 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.
I sauerkraut at home all the time, almost all year round.
I use a 3 liter glass jar. The technology has been worked out almost to perfection (at the bottom of the jar - a crust of black bread, tightly compact the cabbage mixed with carrots and salt, pierce it twice a day, add the juice back to the jar). And always my cabbage is ready on the third day after cooking.
To find out if the cabbage is ready, just taste it - there should be enough acid.
Three days after cooking, I put the jar of cabbage in the refrigerator, where it is safely stored (but not for long - everything is eaten over the next 4-5 days).
★★★★★★★★★★
Comments
Everything is correct. Only it would be desirable without black bread.
Why don't you like brown bread? Are you a theorist or a practitioner? The crust of black bread speeds up the fermentation process needed for sourdough. In addition, it was not you who asked the question)) (this is about "I would like it without .....") In the author's question, there is nothing at all about brown bread, but only about the fermentation time. About my personal experience - I ask in "PM".
In general, you can do as you like (and without black bread). Your right)) After that, please write how your sauerkraut will turn out, and how you made it. Thank you for your reply))
Cabbage is fermented for 5 days.
It is chopped, salted and crushed with hands so that the juice begins to stand out. Carrots and beets are also added to cabbage.
In portions, cabbage is loaded into a large container (tank or tub).
When the container is full, a circle is placed on top of it and crushed with a load.
The container is left in the house for several days. At this time, it should turn sour and ferment.
Every day the cabbage should be pierced with a wooden stake in order to release the gas.
While the cabbage is sour, a sour smell will come out.
That's how this smell stops, then the cabbage is considered fermented.
After that, the cabbage is transferred to jars and lowered into the basement for storage.
Finally, cabbage becomes edible after a month.
Now, when the heating is on, the cabbage turns sour faster.
In 2-3 days you can get an excellent product.
Shred, salt, mix with or without carrots - it does not particularly affect the taste. (It is believed that it adds a little sweetness, and with it the cabbage becomes somehow more beautiful and "more fun".) You actively wrinkle your hands until juice appears and put it under oppression. To prevent the top layer from winding and darkening in the air, a large sheet or a clean rag is placed on top. On it - a "circle", a large plate or lid with a load. After 2 days, if cabbage is fermented in a heated room, just try it. If it matches your ideas about sauerkraut - remove the load and pierce several holes in the cabbage to the very bottom, "so that bitterness comes out."
A day later, you can pack and put in the refrigerator.
Cabbage that has gone sour, and even more so, fermented, believe me, is worse than not sour - it will "reach" in a container, it will definitely take its toll. And, here peroxide is suitable only for cabbage soup and hodgepodge.
It should smell not of sourness or alcohol (especially not of rotten meat!), but exude a special spirit that stimulates appetite. And it should be crunchy on the teeth.
A lot of juice comes out, especially when you crush cabbage. He will go to work. When the cabbage is under oppression, the container with it is placed in another container, where the juice will be collected.
A little juice can be poured into packaged cabbage if it seems dry. Don't throw away the rest! This is an excellent vitamin balm, which helps, moreover, from a number of ailments. Store it in a jar in the refrigerator.
So in a warm room, all cycles are shortened. Keep this in mind.
★★★★★★★★★★
Earlier, when we salted cabbage, it was ready on the third day. But in the last two years, salting takes more time, although the temperature in the apartment has not changed.
I think the variety of cabbage still plays a role. Prior to this, cabbage from its own plot was salted - Gift, Slava and Gribovskaya late. Now there is no plot, you have to buy. But we don't know what kind it is.
Salt the cabbage as usual: chop finely, add grated carrots, salt only with coarse (rock) salt. If there are dill seeds, add it, as well as bay leaf. We crush each row tightly. After that, cover with a napkin and put oppression.
When the cabbage begins to bubble well, we pierce it a couple of times so that the gases come out. If it has become softer, then it is ready. We shift it into bags and into the freezer or onto the balcony if the temperature is below zero.
Our ancestors have been able to ferment cabbage since ancient times. And often sauerkraut was practically the only source of vitamins in the winter, they ate it every day. The easiest sauerkraut recipe- chop the head of cabbage, rub it with a little salt and put it under oppression, after a few days the sauerkraut in its own juice is ready. As far as possible, the housewives added cranberries, lingonberries, carrots, apples, caraway seeds to it. Learn more about beneficial properties of cabbage and how to ferment it correctly.
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The benefits of sauerkraut
Surprisingly, but sauerkraut is considered healthier than fresh. When fermented in a vegetable, the amount of vitamins increases, which are much better absorbed. So sauerkraut is a great affordable source of vitamins. wonderful health benefits of sauerkraut even doctors say. It affects the work of the gastrointestinal tract, liver, improves immunity due to the high content of vitamin C and not only. Sauerkraut contains a lot of folic acid and B vitamins, almost all minerals, which together helps to normalize metabolic processes and strengthen blood vessels. Cabbage removes cholesterol and, due to the presence of rare vitamin U, contributes to the effective regeneration of the gastric mucosa. Besides, sauerkraut- natural oncoprotector.
It is possible to describe the beneficial properties of sauerkraut for a long time, among them:
- improvement of the digestive tract (vitamin U) and normalization of cholesterol levels,
- cabbage strengthens nervous system(vitamins of group B),
- strengthening immunity (vitamin C) and disease prevention - a remedy for beriberi (antioxidants and vitamin and mineral composition),
- weight loss (tartronic acid) and normalization of metabolism (iodine, nicotinic acid),
- lower blood sugar levels (low carbohydrates, high fiber) - a serving of sauerkraut 100-120 grams per day reduces the risk of type 2 diabetes by 14% and slows down the decline of mental abilities by 11 years,
- antihistamine (vitamin U), bactericidal, anti-inflammatory, analgesic, etc.
The most important beneficial properties of sauerkraut are anti-cancer. Studies have shown that eating sauerkraut helps prevent cancer cells from dividing. Substances contained in sauerkraut have a particularly intense effect on malignant tumors of the intestines, mammary glands, and lungs. For example:
- three servings of sauerkraut per week will reduce the risk of lung cancer by 33-72% and prostate cancer in men by 41%;
- four servings of sauerkraut per week will be invaluable in reducing the risk of developing breast cancer by almost 50%;
- Five servings of sauerkraut per week may be beneficial in reducing cancer risk Bladder by 51% and significantly reduce the risk of colon and rectal cancer, as well as peptic ulcer and related gastric cancer.
All useful qualities sauerkraut stored for ten months from the date of preparation. Love sauerkraut and cook it yourself!
How to cook sauerkraut
To prepare sauerkraut, you need to know a few culinary secrets and have good recipe. We will tell you how to make sauerkraut crispy, healthy, tasty. The process of sauerkraut should be controlled, for this, prepare thin wooden sticks and pierce the cabbage with them to remove carbon dioxide and create optimal conditions for lactic acid bacteria, and the access of oxygen will be detrimental to Listeria and other pathogenic bacteria.
Get ready for the sauerkraut process in advance, prepare everything you need. Kitchen utensils, knives, cuts and everything else used in the process of preparing cabbage for pickling must be clean. To maximize the beneficial properties of sauerkraut, you need to follow a number of rules:
when to pickle cabbage
how to choose cabbage for sauerkraut
Choose late varieties of cabbage, the head should be dense and slightly crunchy when pressed. It is better to choose the whitest head of cabbage you find - such cabbage will crunch. Be sure to pay attention to the stalk: it should also be dense, juicy.
For sauerkraut, take only whole, clean heads of cabbage, without the slightest contamination with earth, slugs or caterpillars, ruthlessly remove the top layer of leaves to a clean fork.
If you choose cabbage in late autumn, then check that it is not frozen.
Of two heads of equal size, choose the one that is heavier. The denser the leaves, the tastier the snack will be.
what to pickle cabbage
It is best to ferment cabbage in a wooden tub, you can also use glass, in extreme cases - enameled dishes.
Plastic buckets are contraindicated for cabbage. Just like stainless steel containers.
As oppression, a stone (clean) or a jar of water is suitable. It is better not to put metal objects on cabbage.
how much salt to put and what kind of salt to use
For sauerkraut, it is better to use coarse rock salt. Cabbage is contraindicated in iodized salt, it makes it soft. How much salt to put in sauerkraut is a matter of taste. On average, put 1-2 tbsp. salt per 1 kg of cabbage.
how to cut cabbage
Usually the cabbage is finely chopped, and the shredder should not be too thin, otherwise the cabbage will turn out soft. The stalk must be removed before cutting, but you can chop it separately and add it to the cabbage, the fact is that the stalk contains many useful substances. This makes sense if you grew your own cabbage, and you are sure that the stalk has not accumulated nitrates and chemicals. Sometimes the cabbage is cut into squares, and sometimes the cabbage is simply cut into quarters or halves.
how to ferment a whole cabbage
In order for the head of cabbage to be salted evenly, it is necessary to make a cross-shaped incision on the stalk.
Leaves from pickled cabbage can be used for cabbage rolls.
to crunch cabbage
An easy way to make cabbage dense and crispy is to pour cold water over it before pickling.
Another way to add crunch to sauerkraut is to add some horseradish root to it.
Adding carrots to cabbage will also add crunch to it and make cabbage even tastier.
what to add to sauerkraut
An ideal pair for cabbage is carrots, it makes the cabbage crispy and fragrant. Allspice and black pepper, cumin, dill seeds, cloves, hot fresh peppers will be a great addition to sauerkraut. Cranberries, lingonberries, apples, plums pleasantly and usefully diversify the taste of sauerkraut. Beets added to cabbage will give it a ruby color and a slightly unusual taste.
- cranberries. Enrich your preparations with B vitamins, potassium, iodine and magnesium. But ascorbic acid, contrary to popular belief, cranberries will not add. In terms of vitamin C content, cranberries are inferior to cabbage. But on the other hand, there is a lot of rare vitamin PP in cranberries, without which most of the ascorbic acid is simply not absorbed. So with cranberries, cabbage will definitely be healthier!
- Horseradish. Contains potassium, phosphorus, iron, copper and sodium. The substances that make up horseradish contribute to the digestion of heavy food, so sauerkraut with horseradish is the best side dish for pork or aspic.
- Lingonberry. This berry has a lot of potassium, which supports the heart and protects blood vessels. In addition, lingonberries have a slight diuretic effect, which helps to avoid swelling after eating salted cabbage. In addition, lingonberries will increase the shelf life of sauerkraut - organic acids, which are abundant in this berry, will prevent the workpiece from becoming moldy.
- Apples. They contain B vitamins and some iron. But the main advantage of apples is the ability to eliminate bloating and seething in the intestines. And both are not uncommon, if you overdo it with sauerkraut.
- Beets. It contains a lot of dietary fiber, which enhances intestinal motility, that is, they serve to prevent constipation. In addition, beets contain a substance called betaine, which improves heart function and protects the liver.
how to add carrots to sauerkraut
Carrots should not be rubbed on a regular grater, but cut into very thin strips or use a grater for Korean carrots. Grated carrots will give the cabbage a pinkish color, and if the carrots are thinly sliced, the sauerkraut will remain white.
- helpful tips
Horseradish leaves, which cover the cabbage, protect it from mold and disease.
When you clean a head of cabbage, you need to remove several large sheets from it - they line the bottom of the saucepan for pickling and cover the cabbage from above.
Pack the cabbage well when you put it to ferment, so it will give more juice. But observe the measure, if you overdo it, then the cabbage will be soft.
In the process of cabbage fermentation, it must be pierced with a wooden stick or a knitting needle in several places: excess gases will come out, an unpleasant smell will disappear.
After a week, cabbage can already be eaten, but it is better to ferment for another week in a cool place (at a temperature of 12-15 ° C).
How to properly store sauerkraut
You need to store sauerkraut in a cold place. The optimum storage temperature is around zero degrees. Sauerkraut should not be frozen during storage - it will become soft. Also, cabbage can deteriorate due to temperature changes. If the temperature is high, then the cabbage will begin to ferment vigorously. Make sure that the brine covers the cabbage, otherwise it will darken and spoil.
The best storage container is wooden. In glass, vitamins are stored somewhat worse. But from enamel pots it is better to refuse - in them useful material won't stay long.
During fermentation, the amount of vitamins in cabbage increases.
sauerkraut recipes
Sauerkraut with cranberries
head of cabbage (3 kg), carrots - 150 g, cranberries (fresh or dried) - 70 g, salt - 100 g, pepper - to taste
Peel and shred the cabbage. Peel and chop or grate the carrots. Mix cabbage with carrots, salt and pepper to taste. Knead everything well with your hands until the juice appears. Add cranberries and mix again.
Pour everything into a suitable container and place the load on top. From time to time it is necessary to pierce the cabbage with a sharp stick to the very bottom in order to rid the cabbage of an unpleasant odor. It takes about 10 days to cook such cabbage.
Sauerkraut with bell pepper
3 kg white cabbage, 200 g carrots, 200 g bell peppers, 7 black peppercorns, 5 bay leaves,
3 tbsp salt
How to cook sauerkraut:
Peel and chop cabbage and carrots. bell pepper clean from partitions, seeds and cut into strips. Combine everything, add spices and mix thoroughly. We spread the cabbage in a container under the press and leave for 3-4 days at room temperature. You need to pierce the cabbage several times a day so that the gas comes out. For long storage sauerkraut should be transferred to a jar, tamped, pour the resulting juice on top and put in the refrigerator.
Russian sauerkraut
11 kg of fresh cabbage, 400 g of carrots, 250 g of coarse salt. You can add 0.5 kg of apples (preferably Antonovka) and to taste - cumin, dill or anise seeds.
How to cook sauerkraut:
Cut off all the leaves until they are white and close together.
Cut them into thin strips or "squares". Add a little salt, grind the cabbage to become slightly damp.
Sprinkle a little on the bottom of a clean dish. rye flour, on top - whole leaves. Then a layer of cabbage, salt and shredded carrots. You can add apples and seeds of spicy plants. Tamp everything. When you fill the container, put cabbage leaves on top, 3-4 layers of gauze and a sterile plate under oppression (its weight is 15% of the mass of cabbage).
Fermentation temperature - 15-22 °C.
Remove the resulting foam and pierce the cabbage to the bottom with a thin wooden stick once every 1-2 days, after scalding it with boiling water. When the brine becomes light, and the taste is without bitterness, it is ready.
Put the cabbage in a cold place (ideally 0-3 ° C), the brine should always cover it. If there is mold (it happens), remove it and scald the plate and oppression with boiling water.
Cabbage sautéed with hot peppers
Sauerkraut Ingredients:
1 head of cabbage, 2 carrots, 1 tbsp. l. sugar, 2 tbsp. l. salt, 1 red hot peppers
How to cook sauerkraut:
Shred the cabbage finely. Finely chop the pepper. Grate carrots. Mix cabbage with peppers and carrots. Pour the mixture firmly into three-liter jar, not reaching the neck about 6 cm. Put salt and sugar on top, pour in so much cold boiled water to just cover the cabbage. Put the jar in a deep pan and leave to ferment for three days. From time to time, pierce the contents of the jar with a knitting needle.
Sauerkraut without salt
Sauerkraut Ingredients:
Honey - 2 tablespoons, Bulgarian pepper - 2 pcs., Cabbage - 1 head, garlic - 4 heads, rye bread - 5 pcs., carrots - 2 pcs.
How to cook sauerkraut:
Peel the cabbage and cut into thin slices. It is good to mash so that the juice starts up a little. Peel the garlic, finely chop and mix with the cabbage. Wash the carrots and peppers, cut the carrots into strips, and the pepper into squares. Put rye croutons and half of honey in a sourdough dish. Then - a layer of cabbage and crush it (the thickness of the layer in the crumpled state is about 5 cm), then a layer of vegetables (the thickness of the layer in the crumpled state is about 1 cm). So fill the entire jar, pour the rest of the honey on top. Leave the cabbage at room temperature for a week. Pierce with a needle every day. When ready, store in the refrigerator.
Sauerkraut classic recipe
Sauerkraut Ingredients:
Cabbage, rock salt, cumin, carrots, apples, cranberries.
How to cook sauerkraut:
Chop the cabbage, cut the apples and carrots into strips. Put the cabbage in a container, sprinkling with salt, caraway seeds, adding carrots, apples and berries. Each row must be crushed until juice is formed. Put a load on the cabbage. And twice a day, make holes with a wooden needle so that excess gas comes out. close in two weeks cabbage leaves and slowly eat.
Cabbage in white wine
Sauerkraut Ingredients:
2-3 heads of cabbage, 1 bottle of semi-sweet white wine, 3-4 tbsp. l. coarse salt.
How to cook sauerkraut:
Shred cabbage, rub with salt. Put in a large container, pour over the cabbage with white wine. Tamp the cabbage, put the load, wait 2 weeks, periodically making punctures with a wooden knitting needle.
cabbage in brine
How to choose quality sauerkraut
In the store, this is quite difficult to do, since you won’t be able to try the cabbage. And the taste and smell of cabbage are the main indicators of its good quality.
- in the store, carefully read the label, cabbage should not contain vinegar or citric acid.
- in the market, be sure to smell and try, and it is best to find your seller who grows cabbage.
- it is best to take cabbage from a tub so that it is packaged in a bag with you, it is better not to take pre-packaged cabbage - it may turn out to be soft.
- the color should be white-golden, sometimes with a pinkish tint. Cabbage should not be gray, dark spots are unacceptable.
- brine - a little viscous, a little slimy - this is normal, and is not a sign of a low-quality product.
- when buying in the market from an unfamiliar seller, it is better to try cabbage. And do not buy non-crispy cabbage.
- if the cabbage is hard, but not crunchy, then it was treated with boiling water, so it salts out faster, but loses vitamins.
- the larger the cabbage is cut, the more vitamins are preserved in it.
- the taste of cabbage should be sour-salty, fresh, with no signs of mold or staleness. Often cabbage is also sweetened, but this is a matter of taste, and such cabbage is not suitable for cooking.
Sauerkraut - contraindications
It is not recommended to use sauerkraut with high acidity, with exacerbation of gastritis and ulcers, for children under 5 years old. Be careful: cabbage contains a lot of salt and oxalic acid, which is unfavorable for the kidneys.
