Secrets and recipes for sourdough cabbage for the whole winter. Quick methods for pickling delicious crispy cabbage


Sauerkraut is one of the healthiest and delicious preparations for the winter. It is a complete source of vitamins and microelements. You can eat it on its own, add it to soups, or use it as a filling for pies. Several recipes have been developed on how to ferment cabbage so that it is crispy. It is enough to choose a method that suits you and strictly adhere to it.

To make tasty cabbage, you need to take many aspects into account. Even the quality of salt can sometimes affect the result. When preparing, follow these recommendations:


Adhering to such simple rules how to ferment cabbage correctly, you will be able to get great snack. It will decorate not only your everyday, but also your holiday table.


Classic recipe

The most common way to ferment cabbage so that it is crispy is to use the classic recipe. Will need minimum set components:

  • a head of cabbage weighing 4 kg;
  • five carrots;
  • salt and sugar 4 tablespoons each.

The entire cooking process can be divided into several stages:


You can store cabbage after the fermentation process is complete. Close the jar with a plastic lid and place in cool place. This cabbage starter recipe takes about 4 - 5 days to complete.

Recipe with garlic

One of the ways to ferment cabbage deliciously is a recipe with the addition of garlic. The finished snack acquires original taste and aroma. The following components will be required:

  • cabbage forks weighing about three kilograms;
  • three to four carrots;
  • half a liter of clean water;
  • 100 ml vegetable oil;
  • 100 ml vinegar;
  • a couple of cloves of garlic;
  • a pair of laurel leaves;
  • one and a half spoons coarse salt;
  • 4 spoons of sugar.

The method for fermenting cabbage so that it is crispy is extremely simple. The whole process consists of the following steps:



This appetizer can be served just a few hours after preparation. This recipe is rightfully considered the best way how to quickly ferment cabbage.

Cabbage in honey brine

For a delicious savory snack the recipe will do cabbage starter in a jar with honey added. You will need very few ingredients:

  • cabbage forks weighing three kilograms;
  • one large carrot;
  • a tablespoon of salt;
  • 700 ml water;
  • a tablespoon of honey.

The cooking process occurs in several key stages:


This appetizer should ferment within 24 hours. After this, it can be stored in a cool place.

Spicy cabbage

If you like spicy savory snacks, then this recipe is just what you need. The cabbage turns out unusually crispy and juicy. For preparation you will need a minimum of ingredients:

  • a pair of cabbage forks weighing no more than 2 kg each;
  • two capsicums;
  • kilogram of carrots;
  • 4 liters of water;
  • 5 cloves of garlic;
  • half a glass of salt.

The cooking process is simple. It consists of the following steps:


Choose a way to deliciously ferment cabbage that suits you and you can surprise your guests interesting snack. It will be in demand at any feast.

Video recipe for fermenting cabbage in Old Russian style


Cabbage is rich in fiber, microelements, and vitamins necessary for the normal functioning of the body and its functioning. During long-term storage, the ingredient begins to lose its healing properties, and buying regularly in winter is not always possible. Save all nutrients The fermentation process will help. The vegetable can be used as a filling for baking, used as an ingredient in salads, as well as in second and first courses. We suggest considering the old proven method of fermenting cabbage for the winter in a bucket.

Basic cooking principles

Before you begin the fermentation process, it is important to know the basic subtleties that allow you to make aromatic and crispy cabbage.

How can you ferment cabbage for the winter? The barrel counts the best option for pickling vegetables, because in this vessel the vegetable slices become tasty and crispy. At home, the fermentation process in tubs is problematic due to the lack of storage space. In this case, it is considered optimal:

The main thing is to make sure that the container is completely clean, sterile and free of chips. Otherwise, significant harm to health may occur.

Is it possible to ferment cabbage in a plastic bucket? Plastic containers are considered lightweight and durable. The main drawback is that the vegetable does not turn out so rich and juicy. As practice shows, you can ferment cabbage for the winter at home in any container except aluminum containers. Lactic acid is produced during cooking. When combined with aluminum, it oxidizes the container, hence the taste ready-made dish will differ significantly.

What kind of cabbage can be fermented for the winter? Only late and mid-late varieties of vegetables are used. It is easy to distinguish them by appearance. Cabbage heads are large in size, with a denser structure, coarse and thick leaves. Soft leaves early cabbage are not suitable for sourdough, as they will become even softer during cooking.

Classic of the genre - variety Slava 1305

To make it more vibrant aromatic taste it is allowed to add cranberries, apples, sweets to cabbage capsicum, lingonberries, dill umbrellas, caraway seeds. These ingredients are used solely as desired. For a crunchier snack, it is recommended to add a few slices of peeled horseradish root.

Why does mucus appear when pickling cabbage? There are several reasons:

  • cabbage variety "Saladny". This type is not suitable for pickling. The slices themselves become not only slippery, but also soft. The preparation differs significantly in taste;
  • non-compliance with the norms for adding salt (little) and granulated sugar (a lot). It is not difficult to correct this phenomenon: drain the brine and pour the salted liquid over the cabbage again;
  • Use special salt for canning or regular table salt without additives. Iodine can also play a role in the formation of unpleasant mucus, since it causes fermentation rather than leavening;
  • non-compliance with temperature conditions. Optimal up to 20 degrees. Store strictly refrigerated.

How many days should you ferment cabbage for the winter? It is important to observe not only the time, but also temperature regime. Cooking cabbage takes from 2 to 3 days, with room temperature(19-20 degrees). After the time has passed, the salad is put in a cold place for 2-3 weeks at a temperature of 16 degrees, and only then is it placed in extreme cold to stop fermentation.

Traditional option

With the classic recipe, apart from cabbage, carrots and spices, you don’t need to add anything else. The preparation turns out aromatic, crispy, with pleasant taste. The appetizer provides variety winter menu and will compensate for the lack of vitamin C in the body. Let's figure out how to properly ferment cabbage for the winter.

Products:

  • cabbage - 9 kg;
  • carrots - 0.22 kg;
  • salt for canning - 180 g;
  • granulated sugar - 2 tbsp.

The process itself:

  1. Clean the forks, remove dirt and stalks. Chop into thin slices. The main thing is that they are the same in thickness and length. Transfer to a bowl, dividing into 2 equal parts. Peel the root vegetable and chop it on a medium-sized grater.
  2. Grind it with salt and sugar in parts. If the heads of cabbage are already juicy, then this step is skipped.
  3. Combine all the vegetables together, mixing thoroughly. Cover the bottom of the bucket cabbage leaves, and place the prepared one on top vegetable composition layers. Press tightly with a wooden masher.
  4. When finished, pour the mass into the container, cover the surface with clean gauze, and place the weight on top. Leave the bucket with the contents at room temperature for 2-3 days, remembering to pierce it to the very bottom three times a day, releasing the accumulated air inside. The gauze must be washed in warm water without detergents.
  5. On the third day, take the workpiece into the cold and keep it for another 14-21 days at a temperature of 16-18 degrees and only then expose it to the cold.

With horseradish root

The appetizer turns out to be piquant and bright in taste. Cabbage, sauerkraut for the winter, crispy in a bucket, is done quickly. All family and friends will like it. The amount of ingredients is calculated for one 10-liter bucket.

Products:

  • cabbage - 8 kg;
  • carrots - 0.4 kg;
  • rock salt - 240 g;
  • horseradish root - 50 g.

  1. Rinse the starter container thoroughly and pour boiling water over it to eliminate pathogenic microflora. Peel the ingredients, rinse and cut into small slices. Place whole cabbage leaves on the bottom and on top.
  2. Clean the forks, remove the stalk and chop into strips, but not too thin. Otherwise, the vegetable will not be as crispy as you would like.
  3. Rinse the peeled carrots, cut into slices and combine with cabbage in a separate bowl. Sprinkle with salt and mash a little. Lay out tightly vegetable mixture into the prepared bucket. You can compact it with your hands or a wooden masher. Cover the top with clean cabbage leaves. Put under pressure: first wooden board, and then a 3-liter jar of liquid.
  4. Place the container with contents in a cool place (temperature up to 18 degrees). Remove the press daily and pierce it in several places. If foam forms on the surface, carefully remove. If these steps are not performed, the cabbage will spoil.
  5. Vegetables are fermented for 10 days, after which the container is taken out into the cold, where it will be stored all winter.

The main thing is not to overfreeze the salad, otherwise the preparation will not be as tasty.

Pickled in brine

Recipes for salting cabbage in a bucket for the winter are passed down from generation to generation in every family. Cold method sourdoughs make the vegetable crispy and aromatic.

Products:

  • carrots - 0.28 kg;
  • laurel - 6 leaves;
  • cabbage - 4.3 kg;
  • black pepper - 12 peas;
  • filtered water - 1.6 l;
  • table salt - 60 g;
  • granulated sugar— 60 g.

  1. Wash the cabbage forks, peel and remove the stalk. Chop into medium sized strips. Peel the carrots thinly, cut into small pieces vegetable salads.
  2. Rinse the bucket thoroughly and pour boiling water over it. Place the prepared foods tightly in layers, along with the seasonings.
  3. Pour the required amount of boiled, cooled liquid into a saucepan, add non-iodized salt and granulated sugar. Stir until the bulk ingredients are completely dissolved. Pour the prepared brine over the cabbage. Cover with gauze and put under a press. To prevent juice from leaking out of the bucket, the container must not be filled completely.
  4. Sauerkraut for the winter in a bucket for 3 days. It is important that the brine completely covers the vegetables. Do not forget to pierce with a wooden skewer 2-3 times a day, thereby releasing the accumulated air. The gauze needs to be rinsed and the resulting foam needs to be removed. Otherwise, the finished snack will be bitter. Refrigerate for storage.

Pickled vegetable assortment

Pickling cabbage with other vegetables is easy. Moreover, the recipe is especially popular.

Products:

  • cabbage - 10 kg;
  • tomatoes - 1 kg;
  • sweet capsicum - 1 kg;
  • zucchini - 1 kg;
  • carrots - 500 g;
  • garlic - 100 g;
  • fresh herbs- 150 g;
  • chili - 15 g.

We do this:

  1. Peel the cabbage forks, cut into 4 pieces and place in boiling water for 5 minutes. Remove stems and seeds from sweet pepper pods. Proceed in the same way as with cabbage. Peel zucchini, tomatoes and carrots if necessary, chop into slices. Remove the peel from the garlic cloves and rinse. Wash the greens and separate them into small branches.
  2. Prepare the bucket: wash with soap and pour over boiling water. Add cabbage (after removing the stalk), zucchini, tomatoes, peppers and carrots in layers, topped with fresh herbs and garlic cloves.
  3. Prepare the brine. Pour clean water into a saucepan, boiled water and dilute salt in it, based on 1 liter - 60 grams of bulk ingredient. Ready brine strain and pour over the ingredients. Cover with gauze and place under a press for 3 days at room temperature. Do not forget to pierce the contents with a wooden skewer to the very bottom every day. The napkin is washed 2-3 times a day. Place the container and contents in the cold. After 10 days, the preparation can be consumed.

Greetings to all cooking lovers! Today I’m writing not one, but 9 classic recipes. sauerkraut. It would seem that there could be something new here: chopped, salted, crushed and compacted into a suitable container. And then wait for everything to ferment there. But there are some nuances that you definitely need to know about when you start such a responsible task. And I described everything in detail, read on carefully.

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

Ingredients:

  • cabbage - 3 kg, shredded (about 3.5 kg forks)
  • carrots - 300 gr.
  • salt - 3 tbsp. no slide

Cooking method:

1. Don’t take too many carrots, one large one will be enough. If you do not use this root vegetable at all, then ready salad it will be bitter. Grate the peeled carrots on a coarse grater.

2. The cabbage needs to be chopped. Ideally, the pieces should be of medium thickness, about 5 mm. Convenient to use for these purposes special knives with two blades.

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

You can mash the cabbage on the table, and then put it in a saucepan.

4. Place the mashed fruits in a saucepan (or in a jar) and press them firmly with your hand (or a masher). Apply in portions and press down. When the vessel is filled to the top, enough juice will already be released to completely cover the entire cabbage.

5.If you do it in a saucepan, then you definitely need pressure so that all the vegetables are covered with liquid. Place a plate on top and place any weight on it (a stone, a jar of water or c).

6.In the first hours, it is important to place 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, maybe not far from the stove, for 3 days.

7. To avoid bitterness in the finished dish, you need 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. At the same time, you will see bubbles of carbon dioxide coming out. After a day, the brine will become cloudy and foam will appear, this is normal, don’t worry.

When fermenting in heat, lactic acid is actively produced, which will act as a preservative and preserve vegetables for several months. The main thing is to store the cabbage in a cool place after fermentation is complete.

8.If the starter is 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 make the preparation in a pan and fill 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. This means it’s time to refrigerate the cabbage. It’s better to put it in jars and cover with nylon lids.

The fermentation time will depend on the room temperature. If it’s hot, then everything may be over in 2 days; if it’s cool, it may take 5 days. To preserve this yummy food all winter, place it in a sterilized container.

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

Ferment delicious homemade cabbage in a saucepan: recipe with caraway seeds

By adding caraway seeds to sauerkraut, you will get a new pleasant aroma. It is this spice that is often placed in this preparation. You can also add some dill seeds if you wish. bay leaf And allspice peas Too many different spices can ruin the taste of the finished dish, so it’s better to stick to minimalism in this matter.

Ingredients:

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

Preparation:

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

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

3.Pour the vegetable mixture into enamel pan, compacting it.

Vegetables should lie very tightly. Cover the entire surface with cabbage leaves to protect it from dust.

4.Now you need to put the workpiece under pressure. To do this, place a plate on the cabbage and place a jar of water. Almost everything, wait for the ripening to finish. This may 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, put it under pressure again.

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

Sauerkraut in jars with beets without sugar - step-by-step recipe

Recently I wrote how to do it. And in that case, the cutting of vegetables was large. In this recipe, the white cabbage is cut into fairly thin, long strips. And the beets paint it bright pink, very appetizing.

Ingredients:

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

Cooking method:

1. Peel the carrots and beets and grate them on a fine grater (you can also use a coarse one). Chop the cabbage into strips.

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

2. Place all the cuttings in a large bowl, add dill seeds and a finely chopped clove of garlic (you don’t have to add garlic). Add salt to taste. In fact, enough salt is added so that the salad is slightly saltier than when prepared fresh.

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

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

The cabbage needs to be covered with juice. To do this, you can put a load in the form of a glass bottle of water. Or crush vegetables with a potato masher several times a day.

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


Classic recipe for making sauerkraut with cranberries in a bucket

To improve the taste when fermenting, add to cabbage sour berries- cranberries, lingonberries. Thus, the usefulness of this workpiece increases. I suggest you try cooking vegetables with bright red berries.

Ingredients:

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

How to cook:

1. In fact, you can ferment cabbage in any container - a jar, pan, bucket, barrel. Here are the ingredients for one ten-liter bucket. If you want to make 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 the carrots and grate them on a coarse grater. If you have a large amount of work, you can use the services of a food processor. The cabbage needs to be chopped into long strips. To do this, take a large knife (be sure to be well sharpened), a shredder, or again a food processor. Remove the top leaves, but do not throw them away, they will be useful later.

3. Wash the enamel bucket well. Place the remaining upper sheets at the bottom, which will protect the lower layers of the workpiece from pathogenic microbes.

4.Take a large bowl, mix a third of the cabbage, carrots and salt in it. While stirring, crush the vegetables well with your hands so that they begin to release juice. Transfer the resulting mixture into the prepared bucket and compact it thoroughly. Place half of the cranberries on top.

6.Cover the top with a wide dish and place pressure. 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 and begin to separate carbon dioxide. To release these gases, pierce the cabbage in several places with a wooden stick, reaching to the bottom of the bucket, twice a day throughout the fermentation period.

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

Before folding into glass containers It is recommended to lay the cabbage on the table or in a basin and fluff it up. Ventilate to get rid of unpleasant odor.

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

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

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

Classically, cabbage ferments for about 3 days, give or take, depending on the temperature in the room. This is a quick recipe; the finished salad can be eaten within 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

Preparation:

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

2.Add spices, bay leaves and peppercorns to the overall suppressed mass and stir. If you don't like the flavor of these seasonings, don't use them. Place the vegetable mixture in the jar, pressing it down.

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

3.Make the simplest brine. For it you need to dissolve salt and sugar in cold boiled water. Pour this marinade over the cabbage and press down well again. Cover the top with a lid or napkin and leave in a warm place 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 its own juice. Classic recipe for 10 kg

This classic recipe sauerkraut, which ferments in its juice. Prepared immediately large number to provide for themselves for the winter. This preparation is stored well, but only in a cold place. I recommend preparing this recipe in November, when stable cold weather sets in and you can move the jars to the cellar or to an unheated loggia.

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

Ingredients:

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

Cooking method:

1. Peel all the carrots and grate them. Shred the cabbage. Since the amount of vegetables is large, to speed up the work you can use a food processor or a special grater, as in the photo.

2.Take a large container for fermentation. This can be a bucket or a large saucepan with a capacity of 10-20 liters. In a bowl, mix cabbage, carrots and salt in parts. There is no need to crush it too much, just stirring will be enough. Pour the vegetables into the prepared clean container and press them well with your hand so that they lie tightly. Continue placing the vegetables into the bowl in parts, compacting them.

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

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

4.Keep the cabbage warm for two days. When bubbles begin to appear (within a day or less), pierce the workpiece with a wooden stick daily to release the gas. If you don't do this, then finished product it will be bitter.

5.After 2-3 days, place the fermented vegetables in clean jars and put them in a cool place, maybe on the balcony. Keep it in the cold for another 5 days, after which you can already eat this juicy, tasty and crispy snack. Also use this cabbage to make 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 wooden barrel, then use it to ferment vegetables, as our grandmothers did. This recipe uses black bread to speed up the fermentation process, which adds a pleasant aroma to the finished snack. Take only late varieties of cabbage, and in finished form store it in a cool 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.

Preparation:

1. The barrel needs to be prepared in advance. To do this, wash it and fill it warm water(up to 40 degrees) at night. This way the wood will swell and be as airtight as possible.

2.Now proceed to the most labor-intensive process - chopping the vegetables. The cabbage needs to be chopped, but not too finely or thinly, otherwise it will be too soft when finished. Grate the carrots on a coarse grater or cut into strips using a food processor.

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

3. Now you have chopped one cabbage (without the top leaves and stalks) - put the pieces in a basin (a little more than 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. If you want, add salt or sweeten to taste.

4. Place a piece of rye at the bottom of the barrel, stale bread. 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.Place the mixed vegetables into the barrel and press down very well with your hands, compacting. Thus, continue to make the preparation, mixing cabbage with carrots and spices in parts. Do not fill the barrel to the very top, leave room for oppression.

When the entire container is filled, press down the future snack with your hand. If juice comes out, it means everything is done correctly and well.

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

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

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

10. The juice of the finished sauerkraut will subside and will not be visible on the surface. Bubbles will no longer come out when pierced, and the snack will taste crispy.

11.Now remove prepared cabbage for storage in a cool place. This could be a street, if there is no frost yet, or a cellar. Try this recipe and get valuable vitamins in winter.


Cabbage in brine, pickled with apples

If you have never made sauerkraut with apples before, then you need to correct this gap. It is apples that give this snack its special aroma and taste. In addition, according to this recipe, the fruit and vegetable mixture is filled with brine, which in about a week will be very tasty and rich. Will do in three liter jar, which everyone has on their household.

Ingredients for 3 liters:

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

The amount of water is indicated with small reserve so that it is definitely enough.

How to cook:

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

2.Mix cabbage, shredded into medium pieces, and grated carrots in a large container. Add 1 tsp. salt from the total amount, stir again, mashing the vegetables a little. There is no need to press hard, as in recipes without brine.

3.Chop the apples large slices, maybe in halves. The method of cutting apples can be any way, it all depends on preference.

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

5.Pour the cooled brine into the filled jar. Place the mixture in a bowl or saucepan to allow the juice that will rise during fermentation to drain. Cover the top of the jar with a lid (not tightly) or gauze. Leave in a warm place 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 flowed out of it into the pan into the jar.

6.The cabbage should be covered with liquid throughout the fermentation process. For this purpose, you can put a small pressure - a small jar of water or glass bottle. After two days, try what happened. If there is still not enough crunch, or too much acid, then let the snack sit for another day. Next, put it in the refrigerator for storage.

This wonderful cabbage can also be served at festive table, and for everyday life. Pickled apples will also be very tasty, try it. When stored in vegetables, mucus and unpleasant odor do not appear.


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

This recipe differs from the others in the way the cabbage is cut. Usually this vegetable is chopped into strips. This is where they ferment large pieces. For taste, color and aroma, beets, garlic and horseradish are added. And all this wealth is filled with brine.

Let me clarify right away, first this one winter preparation You need to put it under pressure for 2 days and keep it at room temperature. Next, put it in a cool place (for example, a refrigerator) for another 3 days without removing the pressure. In total, after 5 days (possibly later), the vegetables will ferment and can be eaten. After five days, remove the pressure and cover with a lid.

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

  • White cabbage – 1 large fork (about 3-4 kg.)
  • Carrots – 4-5 pcs.
  • Salt (not iodized!) – 3 tbsp. l. (without slide)
  • Dill seeds (from umbrellas) – 1-2 tbsp. l. (to taste)

    • Cooking process:

    We clean the cabbage from the top leaves.

    We start shredding with a knife, a special shredder for cabbage, or you can grate it with a universal Burner grater, choosing a thinner or thicker thickness.

    Place shredded cabbage in enamel basin or a deep saucepan (you cannot salt cabbage in an aluminum bowl) and begin to mash it with your hands, adding salt until the cabbage begins to release juice.

    Let the salted cabbage stand for about 1-2 hours.

    Then add chopped carrots coarse grater or a grater for Korean carrots.

    Add dill seeds to the salted cabbage and once again thoroughly knead (as if grinding) the cabbage.

    When everything is mixed, we begin to place the cabbage in the jar, compacting it tightly, at the level of the jar hangers (so that there is somewhere for the brine to escape).

    When the jar is laid, we place it not on a flat, but on a deep dish (this is in case brine comes through the top) and, without covering it with a lid, we leave our jar to ferment a little for 2-3 days. It depends on the temperature in the apartment.

    While the cabbage is fermenting, you need to press the cabbage mass in the jar with a knife or fork. You can use a wooden kebab skewer or knitting needle and pierce the compacted cabbage with it. This way, gases will escape faster and brine will be released, sometimes foam, which we can remove with a tablespoon.

    Usually, on day 2-3, the cabbage brine brightens and the juice stops secreting. So the cabbage is ready!

    You can cover the salted cabbage with plastic lids and put it in the refrigerator or cellar.

    Or you can put it in a plate to take a sample from freshly prepared sauerkraut.

    There are many recipes for making sauerkraut - an indispensable winter time product. Choose the recipe to your liking.

    Recipe for sauerkraut in a jar

    Chop 3-4 kg of cabbage, mix with 300-400 g of carrots, cut into strips, and place tightly in 3-liter jars.

    Prepare brine at the rate of 2 tbsp. spoons of coarse salt per 1 liter warm water, fill the cabbage to the top and place the jars unloaded in a warm place.

    On the 2-3rd day, pierce the cabbage to the bottom in several places.

    On the 3rd day, drain the brine and dissolve 1.5 tbsp in it. spoons of sugar per 1 liter of brine. You can add 4 drops of dill or 3 drops of bay oil.

    Move the bottom layer of cabbage up and the top down, fill it with new brine, leave it in a warm place for a day, and then put it in the cold.

    Recipe for sauerkraut with onions

    Chop the thoroughly washed cabbage, grind with salt, mix with chopped carrots and chopped onions. For 20 kg of cabbage you need 1 kg of onions, 600 g of carrots and 500 g of salt. Sprinkle the prepared products with ground black pepper to taste and add a bay leaf.

    Stir the mixture, place it in a prepared container, compact it, cover it with a plate or wooden circle and place the load.

    After 3 days, pierce the cabbage with a stick to remove the formed gases, and on the 4-5th day, squeeze it out and place it tightly in glass jars.

    Bring the brine to a boil, pour it over the cabbage, close the jars tightly with lids and boil in hot water(1 liter - 10 min, 3 liter - 35 min).

    Recipe for sauerkraut in a bucket

    Wash the cabbage, remove darkened and poor-quality leaves, and cut out the stalk. To get 10 kg of sauerkraut, you need to take 12 kg of fresh cabbage.

    Chop it, sprinkle it evenly with salt (250 g), mix with finely chopped carrots (350 g). It is not recommended to grate carrots - the released juice will color the cabbage. yellow. Can be added to cabbage fresh apples, cranberries or lingonberries.

    Transfer the cooked cabbage into the existing container: a barrel, glass or clay jars and pots, enamel buckets and pans. Place several large cabbage leaves on the bottom, shredded cabbage, carrots, apples on top, compact until juice appears, cover with clean cabbage leaves, then with gauze, press down with a weighted plate and place in a warm place for fermentation.

    The fermentation period depends on the temperature. So, at a temperature of 18-20 degrees, fermentation begins on the second day.

    Cabbage should be kept in a warm room for 5-6 days. If you want to speed up the fermentation process of cabbage, then place a piece of cabbage at the bottom of the dish. rye bread smeared with honey, covering it with a piece of cabbage leaf.

    Store cabbage in a cool place at a temperature of no more than 8 degrees. From time to time it is recommended to pierce it with a sharp, clean stick to allow the accumulated gases to escape.

    The foam that appears on the surface of the brine is removed, the edges of the dishes are wiped with a clean cloth, and the load and plate are washed well.

    As the cabbage ferments, the load can be reduced, but so that the cabbage is covered with brine by about 5 mm at all times.

    Recipe for sauerkraut with vegetables

    Cabbage can be fermented with different vegetables. For five heads of medium-sized cabbage, take vegetables: 1 kg of sweet pepper, 1 kg of tomatoes, 1 zucchini, 5 pcs. carrots, 2 heads of garlic, parsley, cilantro, dill and small piece red hot pepper.

    Cut each head of cabbage, along with the stalk, into 4 parts and place in boiling water for 5 minutes. Peel the peppers from stems and seeds and place in boiling water for 5 minutes. Cut the zucchini with skin, tomatoes and carrots into slices, peel the garlic, and coarsely chop the herbs.

    Place cabbage, zucchini, tomatoes, peppers in layers in a saucepan, sprinkle each layer with garlic cloves, herbs and carrots.

    Prepare brine at the rate of 2 tbsp per 1 liter of water. spoons of salt. After cooling, strain the brine, pour it over the cabbage, cover with gauze, place a plate and a load.

    Leave the cabbage at room temperature for 3 days. Then take it out into the cold.

    Recipe for sauerkraut by the head

    Cabbage can be fermented in heads. To do this, clear the dense small heads of cabbage from the outer leaves, cut off the outer part of the stalk, and cut the inner part crosswise with a knife.

    Place the prepared heads of cabbage in a pan or bucket, cover with cherry leaves, place a wooden circle with a weight on top and fill with brine prepared at the rate of 600 g of salt per 10 liters of water.

    Cabbage pickled with whole heads will become more tender and elastic if you sprinkle a handful of crushed corn between the rows of heads.

    You can ferment shredded cabbage and whole heads of cabbage, laid in layers, in the same container. In this case, do not pour brine.

    Pickled cabbage can be used to make cabbage rolls and cabbage rolls; it can also be the basis for preparing Provençal cabbage.

    Bon appetit!

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