Sauerkraut spicy in large pieces. Salted cabbage pieces

Sauerkraut with beets- this is not only a beautiful and tasty dish, but also very healthy. When fermenting cabbage, something incredible happens! It begins to produce a huge amount of vitamin C and even coarse fiber becomes more digestible. It is useful to eat sauerkraut to improve metabolism, to burn excess fat in the body, and also to prevent colds. Together with beetroot, this dish turns into a "vitamin bomb" with which you can saturate your body and prevent many diseases. But if we talk about this dish, like about, then, of course, such sauerkraut is very fragrant, with a sweet and sour, spicy taste and deserves to be present not only in the daily diet, but also on the festive table. Sauerkraut with beets in large pieces without vinegar recipe with photo has a bright pink hue of cabbage, looks very appetizing and tempting. Try to use this sauerkraut with beets for .

Ingredients for making sauerkraut

Step by step cooking sauerkraut with beets and carrots with photo

Ready sauerkraut can be served with chopped onion rings, poured with fragrant vegetable oil. Enjoy your meal!

There is darkness in sauerkraut and its brine of usefulness: it is rich in vitamins, and macro- and microelements. At the same time, 1.5-2 times more vitamins are stored in a vegetable pickled with heads of cabbage than in a shredded one. And cabbage stored according to all the rules does not lose its high vitamin value for six months. Do not trust purchased vitamins? So get the largest pot from the mezzanine - it's time to stock up on crispy cabbage for the winter.

Pickled cabbage in brine

Would need:

White cabbage;

Carrot;

Parsley root.

For brine (per 1 liter of water);

50 liters of salt;

1 st. a spoonful of beetroot juice or kvass.

Select small loose heads of cabbage, remove damaged leaves. Rinse thoroughly, pour over with boiling water, cool. Between the cabbage leaves, put slices of peeled carrots and parsley roots, apple slices. Put the stuffed cabbage in an enameled pan or bucket, pour over the cooled brine prepared from the indicated ingredients, cover with a cloth. Put a light oppression on top and leave at room temperature for a week. Then store in a cold place.

Cabbage sauerkraut with carrots and cucumbers

Would need:

5 kg of white cabbage;

1.5 kg of cucumbers;

0.5 kg of carrots;

50 g dill;

180 g of salt;

For brine:

0.5 liters of water;

25 g salt;

100 g sugar.

Chop the cabbage, cut the peeled and washed carrots into thin sticks. Mix cabbage with carrots. Cut cucumbers into slices. In a saucepan, alternate layers of cabbage with carrots and cucumbers. Thus, fill the dishes to the top. Cover the cabbage with a clean cloth, place a wooden circle and set the weight. After 1-2 days, add the brine.

Quick sauerkraut

Would need:

Quick sauerkraut

White cabbage;

1-1.5 liters of cold water;

2 tbsp. spoons of salt;

0.5 tsp cumin;

0.5 st. Sahara.

Chop the cabbage into thin strips or cut into cubes (as you like). Place it tightly in a three-liter jar, sprinkling with cumin, and fill it with water with salt dissolved in it. Cover the jar with gauze, put it in a bowl (so that the secreted juice does not flood the floor) and leave it warm (in the kitchen) for 2 days. On the third day, drain some of the brine and dissolve the sugar in it. Pour the resulting liquid back into the jar and leave at room temperature for another 1 day. Close with a plastic lid and store in the refrigerator. If desired, you can sprinkle the cabbage with grated carrots.

Sauerkraut in jars (sterilized)

Would need:

10 kg of chopped cabbage;

250 g of salt;

150 g of sugar or honey;

10 bay leaves.

Mix the cabbage with the rest of the ingredients and place tightly in a steamed barrel or enamel pan. Cover with a clean wooden circle and keep at room temperature for 3-5 days. Then spread the sauerkraut in liter jars, cover with boiled lids and put in a saucepan with water heated to 80 degrees. Sterilize for 40 minutes, then immediately roll up.

Sauerkraut in jars for the winter

Would need:

5 kg of cabbage;

100 g carrots;

150 g of garlic;

500 g of celery roots;

10 black peppercorns;

120 g salt.

Chop the prepared cabbage without green leaves and put it in an enamel bowl. Grate the peeled celery roots and carrots on a coarse grater, finely chop the peeled garlic. Add vegetables, spices and salt to a bowl with cabbage, mix thoroughly. Pack tightly in sterilized jars, place oppression on top and take out to a cold place.

Delicious sauerkraut with prunes

Would need:

5 kg of white cabbage;

1 glass of red beet juice;

For brine:

500 g prunes;

1 liter of water;

5 cloves;

300 g of sugar;

75 g salt.

Cut the cabbage into large pieces and pour boiling water over it. When the water has cooled, drain the water. Boil prunes in water with cloves, salt and sugar. Pour the cabbage with the resulting broth along with the fruits, add beetroot juice. Put a weight on top and keep the cabbage at room temperature for 2 days. On the 3rd day, the cabbage is ready. Keep it in a cold place.

Cabbage sauerkraut with honey

Would need:

3 kg of cabbage;

1 st. water;

200 g carrots;

200 beets;

100 g of honey;

200 g prunes;

20 g salt.

Finely chop the cabbage. Wash and clean the beets and carrots, cut or chop the straws. Rinse prunes thoroughly, pour a glass of boiling water. Bring to a boil and cook for 2-3 minutes. Add honey and salt to the broth, cool a little. Grind the lemon along with the seeds, removing the seeds. Combine prepared vegetables, prunes and broth, add chopped lemon. Arrange in jars, tamp and put in a cold place.

homemade sauerkraut

Would need:

homemade sauerkraut

10 kg of cabbage;

500 g carrots;

100 g cranberries;

25 g dill or cumin seeds;

200-250 g of salt.

Shred the cabbage. Peel the carrots and grate on a coarse grater. Mix carrots with cabbage, cumin, salt, grind a little. Add cranberries and stir again. Pack tightly into a barrel or enameled decoction, tamp. Put a circle and oppression on top. Leave in a room with a temperature of + 18-20 degrees. Watch the cabbage during the fermentation period: skim off excess foam and pierce with a wooden or plastic needle to facilitate the release of gases. When the fermentation process is over, the brine will brighten, the cabbage will settle and acquire a pleasant sour taste, it will become crispy. After that, you can transfer it to storage in a cold place, the temperature in which should not fall below -2 degrees.

I give you a recipe for sauerkraut, which I have been guided by for quite a long time. Since childhood, I have lived half of my life in the USSR and at the same time in a private house. I have carried this recipe ever since. And now, living in a city apartment, I have not forgotten that wonderful taste that is obtained with this method of fermentation, well, of course, I adapted this process a little to modern reality and urban realities.

1. We need these ingredients:

For pickling and sauerkraut in general, in principle, and for this recipe in particular, only certain heads of cabbage are suitable. They should be of the winter variety, white and dense, as this variety of cabbage is distinguished by very thick, large and juicy leaves. But since they are not straight, but as if ornate and curly on the cut, it is not always and not always possible to cut it into even thin strips, but after salting such a cabbage turns out to be very tasty and crispy. Well, the size of the heads of cabbage plays a role here only in the number of parts, or pieces into which they will be cut - the more heads of cabbage, the more it will be necessary to cut them into large pieces.

2. The next step is to clean the cabbage from the top ugly leaves and stalk.

6. After that, we begin to put it in some kind of tank, preferably in an oak barrel. But since I don’t have a barrel, I put it in an enameled tank. First, put chopped cabbage on the bottom. After laying a layer of lump cabbage,

14. When you realize that the cabbage is ready (I cooked it on the fourth day. You will understand this to your taste), then we lay it out in jars, also in layers, and leave what does not fit for food. And we put it away for storage. It is best to clean in the cellar. Well, who does not have such a luxury as a cellar, you will have to place all the jars in the refrigerator, well, or you can store it in the pantry for some time, since the taste of cabbage is so wonderful, especially the one that is lumpy, that it will not stay with you for a long time and it ends pretty quickly.

Hello. Today, the focus will be on recipes for very tasty and crispy instant 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 white cabbage prepared in this way is great for all main dishes, whether it be 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 want to offer you the traditional way of 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 its own juice.

6. Leave the workpiece at room temperature, placing 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 poured with vegetable oil and sprinkled 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 a 3 liter jar: 2 kg of 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 the vegetable mixture down to half the jar and put the remaining spices back in.

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

And here is the fastest and most delicious way to cook. 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 carrots - 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 useful properties, 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!

Fermenting cabbage for the winter in a city apartment is difficult, but possible. There are recipes for sauerkraut in glass jars, in small tanks, sauerkraut can even be preserved, however, the vitamins that sauerkraut is so valuable for the winter will suffer greatly. There are a few iron rules, following which you will get excellent sauerkraut for the winter, even if you use the latest technologies and recipes.

For sauerkraut, choose late varieties of cabbage, with ripened, white heads, as they contain more sugar, which is necessary for fermentation.

Before shredding, cabbage does not need to be washed, just remove the green leaves and remove the blackened and polluted places.

. Shred the cabbage like this: cut the head of cabbage in half or into 4 parts, cut the stalk and chop the cabbage across the veins in strips about 2-3 mm wide. Shredding lengthwise is not recommended as there will be many rough parts.

The larger the cabbage is chopped, the more vitamins and other useful substances are stored in it. So fermentation with whole heads of cabbage is, perhaps, an ideal option (not for everyone, however, suitable).

For fermentation, it is better to choose a wide enameled pan - the larger the contact area of ​​\u200b\u200bcabbage with air, the better the fermentation process goes.

With the beginning of fermentation, foam appears on the surface, it should be removed daily.

. To release gases, cabbage should be pierced with a clean wooden stick to the very bottom or mixed; if this is not done, the cabbage will be bitter.

Make sure that the cabbage is always covered with brine. If there is little juice in cabbage, add brine at the rate of 1 tbsp. with a slide of salt per 1 liter of boiled water.

And finally - two folk signs: you need to ferment cabbage on those days of the week that have the letter “r” in their names (Tuesday, Wednesday, Thursday, Sunday) and on the growing moon - then your cabbage will be crispy, juicy and moderately sour.

Ingredients for a 3 liter jar:
4 kg of cabbage
300-500 g carrots,
½ cup sugar.
Brine:
1 liter of boiled water
1.5 tbsp salt.

Cooking:
Mix shredded cabbage with grated carrots, grind with your hands, lightly squeezing so that the cabbage gives juice, and put it tightly in jars. Top up with brine. Tie the neck of the jar with gauze. Put jars of cabbage in a bowl, as the juice will pour out of them during fermentation. After 3 days, drain all the juice, dissolve sugar in it and pour it back into jars with cabbage. After 3-4 hours, cabbage can already be eaten. Store in refrigerator.

Sauerkraut for the winter "Original"

Ingredients:
10 kg of cabbage
500 g carrots
2 pods of hot pepper,
4 heads of garlic,
800 g sugar
400 g salt
9 liters of water
dill or cumin seeds - to taste,
celery or parsley greens.

Cooking:
Cut the cabbage into large pieces, remove the stalk. Put in a pickling container and fill with a brine of water and salt. Press down with oppression and leave for 4 days. Then chop the cabbage and put back into the container, sprinkling with grated carrots, chopped garlic and hot peppers and a small amount of dill or caraway seeds. Also add greens to taste. Drain the brine in which the cabbage was fermented, strain, boil, cool and pour over the cabbage. Leave under oppression for another 2 days, then mix with sugar and pack in 3-liter jars. Keep cold.

Sauerkraut in jars with vodka and sugar. Sauerkraut in the usual way (for 1 kg of cabbage - 20-25 g of salt, 30 g of carrots) is stuffed very tightly into 2-3 liter jars, draining excess brine. 3 tablespoons are poured on top. sugar and pour in 2 tbsp. vodka. Banks are rolled up with metal lids. You can store such cabbage even in a warm room.

Ingredients:
1 kg of cabbage
500 g pickled or pickled cucumbers,
20 g dill seeds.

Cooking:
Blanch the shredded cabbage in a boiling salt solution (500 g salt per 1 liter of water) for 1 minute, then immediately plunge into ice water and allow excess water to drain. Grate cucumbers on a coarse grater, mix with cabbage, place in a wide container, cover with cabbage leaves and put a small oppression on top. Leave for fermentation for 2 days, not forgetting to pierce the cabbage with a wooden stick to the bottom of the vessel to release gases. Then transfer to jars and store in a cool place.

Cabbage pickled in cucumber brine. Shred the cabbage and place it in a wide bowl. Strain the cucumber brine and pour over the cabbage so that, with a slight pressure, it protrudes on top of the cabbage. Leave for 3 days at room temperature, then transfer to jars, top up with brine if necessary, and refrigerate. A day later, the cabbage is ready.

Ingredients:
5 kg of cabbage
300 g beets,
100 g horseradish root,
100 g garlic
50 g of parsley root (can be replaced with 1 bunch of greens).
Brine:
3 liters of water
150 g salt
⅔ stack. Sahara.

Cooking:
Cut the cabbage into large pieces, removing the stalk, grate the horseradish on a grater or pass through a meat grinder, chop the parsley and garlic, cut the beets into slices. Lay the cabbage in layers in a sauerkraut container, compacting, alternating the cabbage with layers of horseradish, beets and spices. Bring water to a boil, dissolve salt and sugar in it, stir until completely dissolved and cool to 40-50ºС. Pour the cabbage, cover with a lid and leave for 3-5 days at room temperature. Transfer the cooked cabbage to jars and store in the cold.

Ingredients:
5 kg of cabbage
150 g carrots
100 g salt
1 tbsp honey,
crust of rye bread.

Cooking:
Place a crust of rye bread smeared with honey on the bottom of the container and cover it with cabbage leaves. Cut the heads of cabbage into 4 parts, remove the stalk and coarse parts of the leaves (do not throw away these parts, they will still come in handy), and chop the cabbage into thin noodles. Spread the cabbage on the table in an even layer, sprinkle with grated carrots, coarse, non-iodized salt, and mix, lightly squeezing, so that the cabbage gives juice. Lay the cabbage in a container in 5 cm layers, lightly tamping and alternating the layers with the same coarse trimmings. Cover the last layer with cabbage leaves, put oppression and put in a warm place for 3-4 days. Remove the foam, pierce the cabbage to the very bottom with a stick and make sure that it is always covered with brine. After the end of fermentation, transfer the cabbage to a cool place for 1-2 weeks. After that, arrange the cabbage in 3-liter jars, cover with parchment, tie with twine and store in the refrigerator.

Brine Ingredients:
2 liters of water
2 tbsp salt,
3 tbsp Sahara,
2-3 drops of bay oil,
3-4 drops of dill oil.

Cooking:
Disassemble the head of cabbage into leaves, being careful not to damage them. Cut off coarse veins, roll 2-3 leaves into a roll and cut into thin strips. Gently mix with carrots grated on a Korean carrot grater and pour over the brine made from salt and water. Leave for 3-5 days in a warm place, then drain the brine, dissolve sugar in it, add essential oils if desired and pour the cabbage again. After a day, transfer the spaghetti cabbage into jars and store in the refrigerator. Be careful when mixing and shifting the "spaghetti", do not damage the cabbage strips.

Ingredients:
2 kg of cabbage
3 carrots
1 stack cranberries (fresh or frozen)
½ stack green grapes,
3 green apples.
Brine:
1 liter of water
½ stack vegetable oil,
2 tbsp Sahara,
2 tbsp salt,
1 tbsp 9% vinegar,
4-5 garlic cloves.

Cooking:
For brine, dissolve salt and sugar in water, pour in vinegar and vegetable oil, add garlic, passed through a press. Chop the cabbage, grate the carrots for Korean carrots, cut the apples into thin slices. Stir. Put a layer of cabbage with carrots and apples, a layer of grapes, a layer of cranberries in a sauerkraut container, put the remaining cabbage on top. Fill with brine, cover with a clean cloth, lay a circle and oppression on top and leave for 2 days. Put the prepared cabbage in the refrigerator, covered with a lid.

Sauerkraut, spicyand I

Ingredients:
3 kg of cabbage
4-5 pcs. carrots,
90 g salt

½ tsp red hot ground pepper,
4-5 garlic cloves.
Brine:
1 liter of water
70 g salt.

Cooking:
From small heads, remove the top leaves, cut out the stalk and cut each head into 4 parts. Grate the carrots on a coarse grater, squeeze the garlic through a press. Mix carrots, garlic, salt and pepper, rub thoroughly and rub each leaf with this mass on all sides, trying not to break the quarters of heads of cabbage, and pressing the leaves against each other so that the spicy mixture soaks the entire volume. Then tightly place the stuffed quarters in an enameled pan or bucket, press down with a load so that the brine appears, and leave for a day. If there is not enough liquid, prepare a brine by dissolving the salt in boiling water and cooling it, and pour over the cabbage. After 3-4 days, a spicy snack will be ready.

Ingredients:
1 medium head of cabbage
2 carrots
5 black peppercorns,
5 cloves,
3-4 bay leaves,
½ tsp red ground pepper,
½ tsp ground black pepper,
1 tsp Sahara,
1 tbsp salt,
1 tbsp 9% vinegar.

Cooking:
Mix shredded cabbage with grated carrots, spices and vinegar, remember well that the cabbage let the juice out, cover with a lid and leave at room temperature for a day. Then put in the refrigerator.

(a recipe for raw foodists and advocates of a healthy lifestyle). A large enameled bucket will require 6 kg of cabbage, 2 kg of carrots, ½ stack. dill seeds, a few bay leaves, a few clove buds. Chop the cabbage, mix with grated carrots and spices and knead thoroughly with your hands until juice appears. Place the cabbage in the bucket, tamping each layer fairly hard. Lay a circle and oppression weighing at least 15 kg (or even more) on top. This weight is necessary in order for the cabbage to give as much juice as possible. After 12-36 hours, a large oppression can be removed and replaced with a less heavy one (2-3 kg). After another 24-36 hours, remove the load and circle altogether and leave for 4-6 hours, after which the cabbage is considered ready. Transfer to jars and store such cabbage in the refrigerator.

Dessert sauerkraut. Chop the cabbage as usual, grind it with salt (at the rate of 50-60 g of salt per 4 kg of cabbage) and place in a fermentation container, alternating a layer of cabbage with a layer of fruits or berries to taste. For the preparation of dessert cabbage, you can take plums, peaches, sweet hard apples, apricots, gooseberries, etc. Put the cabbage for 3-4 days in a warm place for fermentation, then drain the juice, boil, add 1 stack. sugar, bring back to a boil and set aside. Pour the cabbage with brine and store in the refrigerator. Dessert cabbage should not be stored for more than 2 weeks, it quickly loses its taste.

Good luck preparing!

Larisa Shuftaykina