Sauerkraut - very tasty classic recipes for the winter. Very tasty sauerkraut: a classic recipe and recipes for how to sauerkraut for the winter

Greetings!

Winter is coming soon, and we need to have time to prepare as much as possible various blanks. Nowadays people can can a lot of things. Starting with tomatoes and cucumbers, and ending with watermelons and lemon. And we will talk about very healthy vegetable this is cabbage. How to prepare sauerkraut in jars for the winter? Probably the most important question addressed in the article. Essentially there are various ways. It can be used either without sterilization or in brine.

In the article:

Recipe for sauerkraut for the winter: very tasty, simple and without sterilization

Let's start with very simple recipe. Now I’ll tell you how to add salt white cabbage quickly and easily. Let's salt it in the classic way. And it turns out tasty and crispy.

The ingredients are for a 3-liter jar:

Cabbage - approximately 2-2.3 kilograms
Medium carrots - 2 pieces
Salt - 2 full tablespoons
Sugar - 2 level tablespoons
Regular raw water— 1.5 liters

In this recipe we use homemade cabbage. I can't vouch for the store one. Because the quality of pickling depends on the variety, the origin of the vegetable, etc.

Let's start cooking:

1. Start shredding the cabbage. Convenient to do with a special chopping knife. If you don't have one, you can use a regular one.

2. Grate carrots onto coarse grater. Add to cabbage. And just mix so that the carrots are evenly distributed.

There is no need to stir vigorously so that the vegetables do not release juice.

3. Now wash the jar well. There is no need to sterilize it. Let's lay it down vegetable mixture to the jar. There is no need to compact it, just lightly press it with your hand.

Don't fill the neck completely.

The main thing is that the water is not chlorinated. Pass it through the filter. You can use a regular cassette filter.

5. To ensure that the water is evenly distributed throughout the jar, you can pierce the cabbage with a wooden stick. For example from sushi. Fill it right up to the edge of the neck so that the brine covers the cabbage. It should not come into contact with air.

6. Then close the lid reverse side. You can use gauze or a bandage. Place the jar in a basin or large dish. During the salting process, juice will form and flow out over the edge of the jar.

Make sure that the brine always tears the cabbage. If you see something sticking out on top or a little dry, just lower it with a spoon.

Set aside for 2-3 days when room temperature. We constantly monitor the brine level. If water has been absorbed, you can top it up. And be sure to use a stick to let the gas escape.

You can also use the drained brine. If the brine level in the jar has decreased, pour in the leaked juice. And the cabbage should be completely covered before closing.

Ready! This cabbage is suitable for preparing borscht, cabbage soup, and solyanka.

And before moving on to the second recipe, I bring to your attention lecho preparations for the winter from and. The article describes the entire cooking process step by step with photos. Agree, it will be nice to see not only canned cabbage on your table in winter.

Sauerkraut in a jar with iron lids

Preparing cabbage is actually a simple matter. There is nothing complicated. This is a proven recipe. We will use hot ambassador. Belarusian cabbage variety.

Calculation of ingredients for a 3-liter jar:

Cabbage - 2-3 kilograms
Carrot
Salt - 3 tbsp. spoons without a slide
Sugar - 3 heaped tablespoons
Dill seeds - optional
Vinegar 70% - 1 teaspoon
Aspirin – 2 tablets

Preparation:

1. First of all, grate the carrots on a coarse grater.

2. Shred the cabbage and mix with carrots. And now is the main point. You need to put cabbage in jars correctly. How it turns out depends on this.

Putting cabbage in a jar

Place in sterilized jars. And be sure to leave space from the edges of the jar.

The first part is half a jar, compact it very well. Thus, we add cabbage and carrots in layers and compact them thoroughly. Until we get half a jar. It turned out to be about a little more than half.

And we compact the rest of the part up to the shoulders lightly. So that there is emptiness between the pieces of cabbage. It was like it was porous. We can say that it is not compacted.

Cabbage needs to be salted good mood and good music. They say that she loves it.

4. And with a knife or large fork we begin to pierce it thoroughly. Due to this, air and bubbles come out.

This salting method is good not only because the cabbage turns out very tasty. But also because it doesn’t need to be constantly crushed.

5. After this, pour boiling water to the brim. And immediately roll up the sterilized lids. That’s basically the whole secret of making sauerkraut for the winter under iron lids.

Delicious cabbage with beets: a simple recipe

We will cook it in pieces. Therefore, cabbage will be wonderful and delicious snack in winter. It turns out crispy pickled cabbage with beets and carrots.

Ingredients:

Cabbage - 1.5-2 kilograms
Medium-sized beets - 1 piece
Garlic - 1 head
Bay leaf - 10-15 pieces
Peppercorns

For the marinade

Water - 1 liter
Salt - 2 tablespoons
Sugar, vinegar - 150 grams each
Sunflower oil - 1/2 tablespoon

Preparation:

1. We start with cabbage. We cut the cabbage into petals, after cutting out the head of cabbage.

2. Now let's prepare the garlic and beets. Beets can be cut into half rings or strips.

3. Prepare the marinade. Pour 1 liter of water into the pan. Add salt, sugar, vinegar and vegetable oil. Mix. Place on the fire and bring to a boil. As soon as our syrup boils, we will pour in our cabbage.

4. Meanwhile, take the dishes. In our example, a plastic bucket.

You can use any saucepan or 3-liter bottle.

Lay out in layers. First, cut the cabbage sideways. Top with beets, garlic, peppercorns and Bay leaf.

5. Our marinade has boiled. Now pour in our cabbage.

If you pour cold marinade, the cabbage will need to sit for 2-3 days. And you can eat it hot the next day.

6. Cover with a plate and place a weight on top. It is important that the cabbage is completely covered with the marinade.

7. Once the cabbage has cooled, it will need to be put in a cold place.

This is such a delicious and beautiful pickled cabbage. Bon appetit!

In addition to cabbage, you can prepare it for the winter. Great addition for appetizers that will go perfectly on any table. Cook with pleasure!

Georgian pickled cabbage: very simple and tasty (video)

Crispy and juicy instant sauerkraut

Let's learn to cook quickly. But nevertheless it turns out very tasty. Advantage this recipe is that we will not use vinegar. Recipe instant cooking in a 3 liter jar.

Products:

Cooking:

1. Pour 1.5 liters of cool boiled water into a saucepan and dissolve salt and sugar in it.

2. Shred the cabbage. Add carrots grated on a coarse grater to it. Mix well.

3. Place the vegetable mixture in a jar. Place pepper and bay leaf between layers.

4. Then pour in the brine. And cover the jar with gauze. Leave for 2-3 days at room temperature.

5. Sauerkraut ready. Remember, we use sterilized jars. You can also roll it in cool place.

This is what the methods for making sauerkraut at home look like. We learned how to prepare in a jar and under iron lids. You have seen for yourself that this is easy to do. And the main thing is that it turns out very tasty. We also examined the method of preparing it in brine. I tried to tell you best recipes sauerkraut for the winter.

If you liked the recipes, then rate and like. Share information. And leave your comments. Good health to you!

Every year we prepare for winter. But as? Yes, that’s understandable. After all, everything that we have grown needs to be preserved somehow. Therefore, we begin to salt and marinate. And thus we fill our cabinets, pantries and cellars with various pickles. In this article I would like to pay attention to sauerkraut in a jar.

We are already with you and . They also did. This vegetable can be cooked in in different forms, because we need as much of it as possible. Why? It’s just that cabbage is so beneficial for our body that we can eat it every day. After all, the more we make it, the tastier winter will be.

You can eat sauerkraut simply by adding onions and butter. Or you can cook some dish from it. Yes, at least just use it in soup instead of fresh. So let's get down to business.

First of all, let's figure out when exactly cabbage cabbage is fermented. And what's the difference anyway? But only inexperienced housewives can think this way. And those who do this every year know very well that there are still differences.

Our grandmothers and great-grandmothers knew perfectly well when to do this and their cabbage was tasty and crispy. Therefore, they navigated by the moon. If you ferment cabbage during a full moon or a waning moon, the result will be sour and tasteless. But the opposite result will happen when you add salt 5–6 days after the new moon.

You can also crunch cabbage if the earth's satellite is in a certain zodiac sign. So you can salt on the day when the moon is waxing, and the day is located in the sign of Aries, Sagittarius, Taurus and Capricorn. The last one is the most successful. But it is not recommended to do this on the day of Virgo, Pisces, Cancer.

But what if we don’t understand these astronomical subtleties of the waning and waxing moon? In this case, I will tell you the dates on which you choose a suitable day for yourself. You don't have to look for a calendar and play guessing games.

We have some wonderful dates: October – from 10 to 21, November – from 8 to 21, December – from 8 to 20. And the golden mean is considered the most successful. Check your schedule and choose the day that suits you.

How to make sauerkraut for the winter at home, tasty and fast

Preparing this vegetable is always not only troublesome. But it’s also weedy. After all, when shredding, it always scatters in different directions. That's why I don't really like doing this. And what to do. After all, when it’s cold you always want to eat tasty and healthy food!

Ingredients:

White cabbage – 3 kg;
Carrots – 1 pc.;
Salt – 1 tbsp. l.;
Sugar – 1 tbsp. l.

Preparation:

1. First wash the head of cabbage thoroughly and dry it. It is best to remove the top leaves. Because they can be damaged and heavily soiled. Then cut it in half. But you can also use quarters to make it easier to work with.

2. Shred each part into thin strips. This is usually done using a special grater or knife. There are none, use a regular knife. Only it will take longer. Place in a large bowl or leave directly on a clean countertop.

3. Peel the carrots and grate them on a coarse grater. Add to the white cabbage.

if you love white cabbage, then add less carrots. Because it is what gives the vegetable its color.

4. Mix a little and add salt and sugar. We continue to knead and knead it. In the process, it will release juice, and this is exactly what we need.

5. Place in a jar and compact well. It's easier to do this with a wooden masher, but you can do it with your hands. Place the container on a plate and leave at room temperature.

After some time, the juice will begin to ferment and foam, and the excess will overflow. But don't rush to pour them out. Since from time to time it is necessary to pierce the contents of the container so that gases escape. There won't be enough brine, so we'll pour back everything that spilled out.

6. The cabbage should stand until the fermentation process is completed. Then, if the jar is not full, report it and close it nylon cover. We put it in a cool place for storage.

Sauerkraut - classic recipe

Typically this is the most the usual way. Where there are no additional ingredients. And everything is only the most necessary and strictly according to the recipe. It's very easy to prepare this one. If you don’t believe me, then definitely try it!

Ingredients:

White cabbage – 2 heads (small);
Carrots – 3 pcs.;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Water.

Preparation:

1. Be sure to remove the first leaves from the cabbage. They are dirty, and we don’t want the result of our labors to spoil. Cut into halves and shred each with a knife. Place in a large saucepan or basin.

2. Peel the carrots and grate them on a coarse grater. It is usually taken by eye. Since the more there is, the sweeter the result will be. We send it there too.

3. Mix the vegetables and then fill the jar with them very tightly, only to the middle. Now add salt and sugar 1 tablespoon each. Then fill the bottle up to the neck. Sprinkle the remaining salt and sugar on top.

4. Make cross-shaped cuts in the middle with a large knife.

5. Take a clean one drinking water. It's better to use bottled. Just not from the tap! Pour it into the jar to the very brim. She will go inside gradually. Therefore, pierce it further until it is completely filled.

6. Place the container in a large bowl so that during fermentation the brine does not flow onto the table. Leave to ferment at room temperature for 2 – 3 days. If the cabbage does not cover with water and the top is dry, then add more. Then close it with a nylon lid and put it in the cold.

Instant sauerkraut recipe for a 3-liter jar

In general, everything is mostly stored in banks. Just don’t necessarily ferment it right away in this particular container. You can use pots or barrels. And someone uses buckets. I will also make it first in one container, and then transfer it to a jar. But the recipe will be for 3 liters. I also decided to use apples. After all, ours is not a classic recipe!

Ingredients:

White cabbage – 3 kg;
Carrots – 1 pc.;
Sweet and sour apples – 1.5 kg;
Salt – 2.5 tbsp. l.

Preparation:

1. Cut the head of cabbage into several parts and chop into thin strips. You can use a combine harvester if you have one. Place in a large bowl.

2. Wash and peel the carrots. Three on a coarse grater and send to the cabbage. Add salt and mix well.

3. Wash the apples and cut them into slices or into four parts. Remove the core and leave the peel.

4. Place in a saucepan in layers: cabbage mixture, apples, cabbage again. The top layer must be cabbage white. We place a weight on top and leave it at room temperature for 2 – 4 days.

When the brine becomes covered with foam, it is necessary to remove the pressure several times a day and pierce the contents of the container. So we'll release carbon dioxide and the cabbage will not taste bitter.

5. After time has passed, put everything into jars and close the lids. Immediately put it in the cold for storage.

Sauerkraut with beets - recipe like my grandmother's

My grandmother always makes this preparation. He says a hundred especially for guests. After all, beets make it very beautiful and colorful. Well, the taste is simply incredible. I borrowed this method from her, but added my own to it. I decided that hot peppers would make a great appetizer!

Ingredients:

White cabbage – 1.5 kg;
Beets – 1 pc.;
Garlic – 10 cloves;
Hot pepper – 1 pc.

Brine for 1 liter of water:

Salt – 2 tbsp. l.

Preparation:

1. First, prepare the brine. It is better to take drinking water from bottles. But you can also boil it, but it must be cold. Dissolve salt in it.

2. Remove the top leaves from the cabbage and cut in half. Then we divide each half by small pieces approximately 3 x 3 cm. Of course, more is possible, but this is according to your wishes.

3. Peel the beets and cut them into slices. You can also grate it, there will be no difference. Garlic cloves cut into 4 parts. And chop the pepper into rings.

4. Place in a jar tightly in layers: beets, garlic, peppers, cabbage. We repeat this all the way to the top.

5. Fill the contents with brine. If it is not enough, then dilute more. We place the weight on top. When it starts to ferment, pierce it with a shelf or knife. Leave it like this at room temperature.

6. After a week, all processes are completed. We close it with a nylon lid and put it away in the cold.

Recipe for sauerkraut in brine

In general, this method is the easiest to cook. After all, you don’t have to mash the cabbage for it to give juice. Therefore, we will pickle it in brine. I have described this method more than once. But I want to pay more attention to this.

Ingredients:

White cabbage – 2 kg;
Carrots – 2 pcs.;
Water – 1.5 l.;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Ground black pepper – 4 pcs.;
Allspice – 2 pcs.;
Bay leaf – 3 pcs.

Preparation:

1. Prepare the brine. To do this, boil water. Remove from heat and pour salt and sugar into it. Mix thoroughly until completely dissolved. Leave to cool.

2. Cut the cabbage into two or four parts. Chop each into thin strips and place in a saucepan.

3. Grate carrots there on a coarse grater. Mix well and put in a jar mixed with spices.

4. Fill with brine and leave at room temperature for 2 – 4 days. Then close the lid and put it in the cold.

The benefits and harms of sauerkraut

We have all heard more than once that white cabbage is very useful. After all, it contains a lot of vitamins, micro and macro elements. Surely you know about fiber. But all this is of course good, just somehow vague. There are so many fruits and vegetables around that also contain this. Only there is not so much noise around them!

I will try to tell you in more detail about the usefulness of this product. To do this, let’s first look at exactly what substances cabbage contains and why it’s all needed.

Cabbage contains ascorbic acid. This is useful for our body because it strengthens the walls of blood vessels, cleanses the circulatory system and thanks to it we better absorb iron.
It also contains a lot of vitamin C. I’ll say right away that not a single citrus contains as much of it as our vegetable “queen”. This vitamin has an excellent effect on the entire body as a whole.

For 100 gr. the product accounts for 69 – 70 mg. ascorbic acid. This daily norm adult.

Sauerkraut includes macro- and microelements, poly- and monosaccharides, organic acids, alimentary fiber(fiber), pectin, inulin. All this normalizes the functioning of the digestive system.
We have already identified micro- and macroelements. But, if we take a closer look, sauerkraut contains: potassium. iron, zinc, phosphorus, calcium, sodium, chromium, copper, magnesium and iodine. Thanks to this composition, we saturate the body with the necessary elements. At the same time, we do not harm him and do not gain extra pounds.

In 100 gr. sauerkraut contains 23 - 25 kcal.

The fermented vegetable also contains retinol and tocopherol, thiamine, ribolavine, nicotinic acid, vitamins: U, K, H. This has a good effect on hair and skin.
Also for the prevention of inflammation internal organs and the formation of cancer cells, it is necessary to consume cabbage brine. it contains antioxidants, vitamins of various groups, bioflavonoids.

Everyone (or almost everyone) can eat cabbage. This way we will get things working gastrointestinal tract, vascular system and heart, nervous and immune systems. We will also lose weight, and men will improve their sexual health. We'll also fight the hangover, cancer diseases, diabetes. Let's rejuvenate the body and skin, improve hair. We will normalize metabolic processes, and pregnant women will be saved from toxicosis.

But like any product, cabbage has contraindications. After all, we always ferment it with salt. And she retains water. Therefore, a person may suffer from swelling of the face and limbs.

It should not be used by people suffering from:

renal failure;
chronic gastritis in the acute stage;
diabetes (if fermented with sugar);
cholelithiasis;
increased level of acidity in the stomach;
dyspepsia;
tendency to heartburn, flatulence;
hypertension;
stomach ulcer, duodenal ulcer;
pancreatitis.

Pregnant and breastfeeding women should consult a doctor first. Since during lactation the baby may suffer from colic.

Sauerkraut - recipe without salt and sugar

Above we described the benefits and harms of sauerkraut with salt. And if you exclude this ingredient. Then everyone, without exception, will be able to eat cabbage. Although there will always be exceptions. But only this one will be much more useful. Let's try.

Ingredients:

White cabbage – 1 head;
Carrots – 2 pcs.;
Dill seeds – 1/2 tsp;
Cumin seeds – 1/2 tsp;
Dried dill – 1 tsp;
Dried parsley – 1 tsp;
Water – 1.5 l.

Preparation:

1. Shred the cabbage into thin strips. Place in a deep bowl.

2. Peel the carrots and cut into circles. We send it there too.

3. Add all the spices to the vegetables and mix thoroughly.

4. Transfer it to the jar, pressing it down a little. We also pour clean drinking water into it so that it completely hides the contents of the container. Place the weight on top. leave at room temperature for 2 – 3 days.

Don’t forget to periodically make punctures to allow carbon dioxide to escape.

5. After time has passed, close the jar and put it away for storage.

I bring to your attention a video that I came across on the Internet. I liked it because the author talks in great detail about the benefits of sauerkraut without salt and sugar. I've never tried this before. But curiosity got the better of me and I decided to do this experiment. Let me say right away that this is quite unusual! And my wife is simply delighted with this preparation. Although I'm not sure it will last long.

I hope you liked the video. What about my recipes? They are diverse and at the same time very similar to each other. Their similarity is that the sequence of actions is always the same. But there is no escape from this. But it turns out very tasty. And now I say goodbye to you, see you soon!

The question is relevant for city dwellers, because not everyone has the opportunity to salt it in a barrel, and everyone needs vitamins in winter!

IN sauerkraut there is a lot of vitamin C, and it is found not only in the cabbage itself, but also in the brine, as well as many microelements, including potassium, which is so necessary for our heart. Cabbage vitamin C, being a powerful antioxidant, can inhibit the growth of cancer cells. And the good news is that it can be preserved in cabbage for a long time, up to 7-8 months.

I know thanks to my mother, since childhood I helped her in the kitchen: in the fall, huge heads of cabbage were purchased, all this was chopped into two knives and fermented in a large enamel bucket. The cabbage turned out wonderful - tasty, beautiful and crispy. During the holidays, all the women sought out my mother’s recipe for wonderful cabbage. And the recipe is simple and fail-safe. We've been around for a long time we salt the cabbage not in a bucket, but in three-liter jars - it’s convenient and stress-free, and the cabbage is always freshly prepared.

Well, let's get started

We will need:

1 large head of cabbage

1 medium carrot

1 tbsp. spoon of sugar

salt to taste

3 liter jar

Preparation:

Wash cabbage and remove outer leaves. Cut in half and finely chop.

We put it all in an enamel cup or basin - it all depends on the volume cabbage which you decided salt for the winter

Then knead it with your hands (like dough) so that the cabbage juice is released,

and the cabbage will become translucent. At the same time, you need to salt the cabbage little by little - this will make mashing it easier and faster.

Taste the cabbage all the time, I add salt to taste - in the end the cabbage should be slightly saltier than necessary - the salt will then go away when the cabbage sours.

To start the fermentation process, add sugar, a little about a tablespoon for the whole head of cabbage.

The carrots must be peeled and grated on a coarse grater.

Attention! Place carrots in cabbage only when you are ready to put it in a jar - there is no need to mash carrots together with cabbage - it will be tasteless:

Mix carefully

And put it in a jar, periodically tamping it there:

When all the cabbage is laid, it is necessary to apply pressure.

I use a regular nylon lid as oppression - it is quite enough for this volume:

Press the lid firmly, compacting the cabbage; you will have to do this more than once, because during fermentation gases are formed that tend to lift it to the top. Without pressure, the cabbage will turn out loose and soft, but we want it to be dense and crunchy.

So we finished salting cabbage for the winter, we got a full 3-liter jar:

But there was a lot of cabbage juice. Do not pour it out under any circumstances!

Labor-intensive process pickling cabbage The winter is over, but that's not all!

It will be ready only in three days.

Our further actions are:

Jar with salted cabbage put it in a plate or cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that small jar of juice side by side on the table (everything will ferment there too).

The cabbage will ferment at room temperature for 3 days.

All this time, you will need to free it in the morning and evening from the formed gas - hydrogen sulfide - the smell is certainly not pleasant... but tolerable, the main thing is not to leave it in the cabbage. To do this, you will need to pierce it to the bottom with a thick knife - you will see and feel how the gas comes out. On the first day there will be a little of it, on the second there will be more, and by the evening of the third day the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - on the first day just press the lid and the gas will come out on its own. When you pierce the cabbage, you need to take out the lid, then put it back in the jar, because it will act as a pressure.

If there is a lot of juice, pour it into a jar.

By the evening of the third day, this jar will form sour juice, and it’s somehow viscous and slimy - don’t be alarmed, that’s how it should be.

We pierce last time thoroughly “squeeze” all the hydrogen sulfide out of the cabbage, remove the “pressure”, pour the juice from a half-liter jar, close it with a nylon lid and put it in the refrigerator for storage.

That's all! Now you know how to salt cabbage in a jar for the winter !

By the way, after a day you will notice that the juice is well absorbed into the cabbage, so you shouldn’t pour the juice out of the jar if it all doesn’t fit, just let it stand in the refrigerator next to a 3-liter jar and in a day or two you will send it there , otherwise the cabbage will not be so juicy and crispy.

Well then, enjoy great taste sauerkraut, prepared with your own hands and be healthy!

Greetings to all cooking lovers! Today I’m writing not one, but 9 recipes for classic 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 The cabbage is fermented with a small amount of 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. If you wish, you can also add some dill seeds, bay leaves and allspice. Too many different spices can spoil the taste ready-made dish, so in this matter it is better to adhere to minimalism.

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 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 color, 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. Using your hands, stir all the products 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 several times a day with a potato masher.

5.Place 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.

At three liter jar approximately 3 kg of cabbage will fit, and in a 5 liter pan, respectively - 5 kg.

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 carbon dioxide will begin to be released. To release these gases, pierce the cabbage with a wooden stick in several places, reaching 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, place cabbage in 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 is a classic recipe for sauerkraut, which ferments in its juice. Prepared immediately a large number of 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 pan 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 drop 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 cooked 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.In a 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 does not appear and does not nice smell.

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. Large pieces are also fermented here. 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 winter preparation needs to be put under pressure for 2 days and kept at room temperature. Next, put it in a cool place (for example, a refrigerator) for another 3 days without removing the 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!

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 summer freshness. It is also easy to prepare and serve excellent preparation for the winter.

To cook 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 goes perfectly with all main dishes, be it with mashed potatoes or, and maybe with smoked meats.

I would also like to draw your attention to the fact that the cooking procedure is the same in almost all recipes, since the whole process boils down to simply chopping vegetables, adding spices or brine and waiting for the time of readiness.

First of all, I want to offer you traditional way cooking. Usually it includes a minimum of products in the composition. In addition to carrots and salt, I suggest supplementing the ingredients with black pepper and cumin.

For fermentation, do not use too early varieties, as such preparations are poorly stored.

Ingredients:

White cabbage - 1 kg;
Carrots - 1 pc.;
Salt - 1 tbsp. spoon;
Sugar - a pinch;
Black pepper - a pinch;
Cumin - a pinch.

Cooking method:

1. Take a good thick head of cabbage. Rinse and dry it. Then chop the vegetable into thin strips. Peel and rinse the carrots, grate them.

Choose only white cabbage, which is suitable for winter storage. Summer fork with green leaves will not work, otherwise bitterness will appear after fermentation.

2. Add salt and sugar to the chopped vegetables.

Use coarsely ground and non-iodized salt.

3. Now mix everything well and press the mixture a little with your hands so that the juice appears. Vegetables should be slightly salted to taste.

5. Place the resulting mixture tightly in a clean jar. And place a weight on top. This is necessary so that the cabbage is well pressed and completely drowned in its own juice.

6. Leave the workpiece at room temperature, placing it on a saucer. In this case, pierce the contents with a wooden stick 2 times a day.

Piercing the cabbage to the very bottom is necessary to allow accumulated gases to escape.

7. Usually, the speed of its preparation depends on how thinly the cabbage is cut. But usually on the second day the appetizer can already be served.

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 peppers in addition to white cabbage and carrots. This snack always turns out 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 peppercorns; 6-7 pcs. allspice; 1 PC. carnations; 2 tbsp. spoons of salt.

By the way, the dish will be ready to eat in 3 days.

Making cabbage with beets according to my grandmother's recipe

The following option is also a popular way of fermentation. 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, do not use them when chopping.

Ingredients:

Beetroot - 1 pc.;
Cabbage - 1/2 pcs.;
Carrots - 1/2 pcs.;
Salt - 1 teaspoon;
Sugar - 1 tbsp. spoon;
Bay leaf - 3 pcs.;
Cloves - a handful;
Allspice - a handful.

Cooking method:

1. Chop the white cabbage forks into strips and crush them with your hands.

2. Then add grated carrots and beets. First, peel and rinse the vegetables.

3. Mix everything well, add salt and sugar. Press again with your hands until the juice appears.

4. Take a clean jar and place half of the spices (peppercorns, cloves, bay leaf) on the bottom.

5. Now press the vegetable mixture tightly down to half the jar and add the remaining spices again.

6. Tamp down the cabbage again and place the press on top. Place a saucer under the container itself. Cover everything clean towel and leave at room temperature for 3-4 days. Don’t forget to pierce the contents with a wooden stick every day to release the bubbles that form during fermentation.

7. After 3-4 days, the appetizer is ready to serve. The result is a very bright and aromatic dish.

Crispy and juicy sauerkraut in a day without vinegar

So we got to the classics of the genre. Probably, the recipe described in the photo below is familiar to everyone, and every housewife prepares a white vegetable using this method. Let's remember this cooking option again.

Wooden and glass containers are best suited for fermentation. 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 chop coarsely using 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 them on a coarse grater. You can also cut the carrots into thin strips.

3. Combine the vegetables with each other, mix well. Then add salt and sugar. Rub the mixture with your hands to form juice.

4. Next, transfer the mixture into a clean jar, while compacting the vegetables tightly. Cover the top with gauze and leave at room temperature for a day. In the morning you need to pierce the workpiece with a wooden stick. And leave until 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 future use, then repeat the procedure with piercing for another 3 days. In this case, also leave the container with cabbage at room temperature and cover with gauze. And then close the lid and store it in the basement or refrigerator.

Pickled cabbage in large pieces and with garlic. Instant recipe

But the fastest and very delicious way preparations. 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 from 17 to 25 degrees.

Ingredients:

Cabbage - 1 medium head;
Garlic - 6 cloves;
Carrots - 5 pcs.;
Dill - 3 umbrellas;
Zira - on the tip of a knife;
Oak leaf - 3 pcs.;
Seasoning for Korean carrots- 0.5 teaspoon;
Salt - 1.5 tbsp. spoons.

Cooking method:

1. Remove the top leaves from the head of cabbage and wash it. Chop the vegetable into large pieces.

2. The carrots need to be peeled and cut into large cubes.

3. In a large container, combine the vegetables and add all the herbs and spices indicated. Also add peeled and chopped garlic. Add a little salt to everything and mix thoroughly with your hands. Next, fill a 3 liter jar with the resulting mixture.

4. Now put 1.5-2 tbsp in the jar. spoons of coarse salt and fill with plain clean water. Cover the jar with a nylon lid, but under no circumstances cover it tightly, otherwise the workpiece may “fly up”. In this state, leave the workpiece in the room for 3 days, place the jar on a saucer and pierce the contents deeply with a fork or spoon every 3-4 hours to release gas.

Usually, when fermented, a not very pleasant smell is formed. Don't be alarmed, this is how it should be.

After 3 days, the snack is ready. You can serve it for a meal or store it in the refrigerator.

Option for fermenting cabbage with honey and 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? Add honey! Try it, it turns out great.

Ingredients:

Cabbage - 2 kg;
Carrots - 3-4 pcs.;
Cumin, bay leaf - to taste;
Water - 1.35 l;
Salt - 1 tbsp. heaped spoon;
Honey - 1 s. heaped spoon.

Cooking method:

1. Wash and dry the cabbage and carrots. Chop into thin strips.

2. Leave the resulting mixture for a couple of hours for the cabbage to settle. In this case, you don’t need to crush anything with your hands.

3. After time has passed, place the contents in the jar as follows: a layer of cabbage with carrots, a little cumin and bay leaf, again vegetables and spices, etc.

4. Now prepare the marinade. Clean water pour into a saucepan, add salt and honey. Place on low heat, stir everything and heat the liquid a little 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. A tray is required, as the marinade will drain during the fermentation process.

In the morning, pierce the workpiece to release excess gas. Leave for another day, pierce again. Then we wait another day and pierce it again. After all the manipulations, our treat is ready!

Delicious sauerkraut with vinegar - a quick way to cook

Now I would like to invite you to watch a video about fermenting a vegetable in a saucepan. The result is a salad version.

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 cabbage are not very suitable for fermentation. However, young forks can also be used. Just do everything according to next recipe and try to eat a snack in the coming days.

In addition to carrots, you can add apples, beets, and 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 cabbage into a deep bowl.

2. Grate the carrots and add to the chopped white cabbage.

3. Pour water into a saucepan and boil it. Add salt and sugar, wait until the bulk ingredients dissolve. Pour the resulting marinade over the vegetables and mix everything thoroughly.

4. Now cover the contents with a plate and install the weight.

5. After 5 hours, the fermentation process will begin. Therefore, pierce the contents several times with a fork. After a day, the dish is ready to eat.

Instant sauerkraut should be stored at a temperature of +1 degrees and below.

Sauerkraut: health benefits and harms

Well, at the end of today’s topic, I would also like to touch on the issue of benefits of this product. Yes, thanks natural process fermentation, the vegetable normalizes the state of intestinal microflora and improves all digestive processes. Sour cabbage is also able to consistently retain its entire mineral and vitamin complex for as long as 2-3 months. Cabbage also contains a large dose of ascorbic acid. Therefore, with regular use of the vegetable, immunity is increased and vitamin deficiency is prevented.

Of course, we should not forget that despite such positive and beneficial features, not everyone can eat sauerkraut. Thus, its use is not recommended for people suffering peptic ulcer stomach and duodenum, gastritis, pancreatitis, hepatitis, cholecystitis, urolithiasis and other gastrointestinal diseases.

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 benefit to the body and not harm, consume it 2-4 times a week, no more often.

I hope my information was relevant, and the recipes were in demand. That's all for me. Bye bye!