Salting sauerkraut at home. Sauerkraut - the best recipes

28.11.2019

Despite the fact that cabbage does not have a sour taste, it contains a lot of vitamin C. A person especially needs it in the cold season to support immunity and successfully resist flu and colds. Vitamin C is well preserved when pickling cabbage and even when it is frozen once. Sauerkraut at home helps to recover from illness and not get sick at all. Moreover, it is very delicious snack and the basis for many hearty dishes.

Features of pickling cabbage at home

The first experience of pickling cabbage at home may end in failure if you do not know the secrets that are well known to experienced housewives:

Not all cabbage varieties are suitable for pickling. The harvest harvested in summer is not suitable for homemade preparations. Sour is better late varieties, giving preference to the most juicy, whose heads of cabbage are almost completely white. One of the most popular varieties for fermentation is "Slava", it is suitable for dry fermentation. It is better to salt "Kolobok" and "Amager" in brine.
Cut the cabbage for fermentation with a sharp knife designed for shredding. But in this case, it is better to make the pieces not quite thin, but about 5 mm. If you ferment thin, small pieces, they will become too soft, and sauerkraut tastes much better when it is crispy.
You can ferment cabbage at home in an enamel saucepan, bucket, and also in glass jars. If possible, you can try to ferment the cabbage in an oak tub or barrel - it will acquire a unique taste. However, this method is only suitable for those who have a cold cellar for storing pickles. Aluminum containers are not suitable in any case, since this material reacts with lactic acid, which is formed during the fermentation of vegetables.
Sour cabbage with room temperature or just below it. If the room temperature rises above 24 degrees, the cabbage can become slippery. At temperatures below 20 degrees, fermentation will not be intensive enough.
In order for enough juice to stand out, the cabbage must be placed under oppression or tamped very well. This is especially true when pickling cabbage dry.
During fermentation, cabbage needs to be pierced from time to time with a long sharp knife so that gases come out of it. Otherwise, the finished snack will not have the most pleasant smell.
Pickling cabbage at room temperature lasts 3 days, then you can already eat it, but it will still taste better a little later: classic recipes provide for pickling for a week.
Keep sauerkraut temperatures between 0 and 2 degrees are best, so the cellar and refrigerator are ideal places for this. If necessary, the cabbage can be frozen. To do this, it must be decomposed into packages and put in freezer... It is advisable to make not very large portions, since cabbage cannot be re-frozen. For the same reason, the balcony is not the most suitable place to store sauerkraut at home.
Mold can form on cabbage during storage. Mustard and sugar help prevent its appearance, which can be sprinkled on the workpiece at least once a month.

At correct preparation and storage sauerkraut can be eaten within 9 months after preparation. The fresher it is, the tastier it is, which is why it usually does not sit for so long.

Classic sauerkraut recipe: dry method

Composition (for 5 l):

white cabbage - 4 kg;
carrots - 0.4 kg;
salt - 80 g;
sugar - 80 g.

Cooking method:

Wash the cabbage, remove the top leaves from it. Chop into strips 3-4 mm.
Peel the carrots, grate on a coarse grater. If desired, you can grate for making Korean salads.
Mix the cabbage and salt thoroughly, crushing it with your hands.
Sprinkle with carrots and sugar, stir.
Fill the container in which you are going to ferment the cabbage. For this purpose, a five-liter saucepan or a clean glass jar the same capacity.
When applying cabbage, tamp it often with your hands or even your fist. Place the container in the basin as a lot of juice will come out soon. Cover the cabbage with clean gauze, if possible, then place the load on top (when fermenting in a jar, you can do without oppression). Leave at room temperature for 3 days. Skim off the foam twice a day, rinse the gauze and pierce the cabbage with a knife.
Move the container to a cooler place (unheated storage room, to the loggia, if there is no frost outside) and wait 4 more days.
Arrange the cabbage in containers that are convenient for it further storage at home (if desired, you can store it in the same as fermented). Put it in the basement or refrigerator. Keep in mind that sauerkraut can also be stored in the freezer.

This recipe produces crispy cabbage with a slight sourness. Before serving, you do not have to rinse or soak it - you just need to pour it over with oil.

A simple recipe for sauerkraut in brine

Composition (for 3 l):

cabbage - 2 kg;
carrots - 0.2 kg;
water - 1.5 l;
salt - 50 g;
sugar - 50 g;
bay leaf - 1 pc .;
black peppercorns - 3 pcs.

Cooking method:

Wash the vegetables. Chop the cabbage, grate the carrots.
Mix cabbage with carrots, put in a jar, tamp it carefully.
Boil water, dissolve salt and sugar in it.
Place bay leaves and peppercorns on top of the cabbage.
Put the jar in a plate, pour the hot brine over the cabbage so that it overflows.
Leave it in the room for 3 days, piercing the cabbage several times a day so that the unpleasant smelling gases formed during fermentation come out.
Transfer the cabbage to smaller jars, fill with the remaining brine and store in a cool place. At home, this is usually the refrigerator, although some store pickles in the basement.

Cabbage in brine is prepared simply and quickly, it is possible even with inexperienced housewives.

Sauerkraut with apples and lingonberries

Composition (for 6 l):

cabbage - 3.5 kg;
sour apples (ideally - Antonovs) - 1 kg;
carrots - 0.3 kg;
lingonberry (can be replaced with cranberries) - 100 g;
rye bread (crackers) - 100 g;
juniper berries - 5-6 pcs.;
caraway seeds (seeds) - 5 g;
sugar - 60 g;
salt - 80 g;
currant leaves - 5-6 pcs.;
vodka - 70 ml.

Cooking method:

Prepare a container for sauerkraut. Two three-liter jars or a large saucepan of 6-7 liters will do. An enamel bucket and oak tub are also suitable containers. The selected container must be well washed and rinsed with boiling water.
Place the cabbage leaves on the bottom of the tub (or other container), after washing them out. Put half of the currant leaves and the crust of bread there.
Chop the cabbage, mix it with salt and wait for the juice to come out.
Add sugar, grated carrots and cumin seeds, stir.
Wash the apples, cut into several pieces, cut the core.
Place a layer of cabbage, filling the container about a third full. Tighten it well.
Add half of the apples, juniper berries, and the remaining currant leaves.
Lay out the rest of the cabbage, tamp it thoroughly.
Put in the remaining apples, pour in the lingonberries. Cover with gauze or a clean cloth. Pour vodka over the cabbage and leave to ferment at a temperature of 18-22 degrees for 5-7 days. Pierce the cabbage regularly with a knife or long-handled wooden spoon.
Place in a cool storage area.

Fermented by this old recipe it is not a shame to serve cabbage even to the festive table.

Spicy sauerkraut with beets, horseradish, garlic

Composition (for 5-6 liters):

cabbage - 4 kg;
beets 0.4 kg;
garlic - 2 heads;
grated horseradish root - 30 g;
sugar - 60 g;
salt - 80 g;
water - 1 l.

Cooking method:

Peel raw beets, wash, cut into large pieces and grate them on a regular or Korean salad grater.
Pass the garlic through a press.
Rub the horseradish.
Chop the cabbage thinly.
Combine the cabbage with horseradish, beets and garlic.
Boil water by dissolving salt and sugar in it.
Place the cabbage in a fermenting container (can be arranged in jars). Place the container itself on a large plate or in a basin.
Squeeze the cabbage diligently so that it lies as tightly as possible.
Pour hot brine over the cabbage.
If the size of the container allows, place a plate on top of the cabbage and place a weight on it (for example, a jar filled with water).
2-3 times a day for a week, remove the load and pierce the cabbage in several places to release the gas formed during fermentation.
After 7 days, place the cabbage in the jars and refrigerate. If the cabbage is already fermented in jars, you can store it directly in them.

This recipe turns out spicy snack beautiful color, which will appeal to lovers of savory dishes.

Delicate cabbage sauerkraut with honey

Composition (for 6 l):

cabbage - 4.5-5 kg;
salt - 85-90 g;
honey - 70-75 g;
bay leaf - 5-6 pcs.

Cooking method:

Chop the cabbage, mix with salt, remember and wait for the juice to come out.
Melt the honey, dissolve it in the minimum amount of water (a quarter of a glass).
Pour the honey liquid over the cabbage, mix well.
Sterilize one liter or larger jars, spread bay leaves over them.
While tamping each layer, fill the jars with cabbage so that there is enough room on top for the cabbage juice to come out. Put the jars on the plates.
Place for 3 days in a warm enough room (20 to 24 degrees). Pierce the cabbage twice a day.
Drain off excess juice, leaving only a small layer of it covering the cabbage.
Place a wooden circle or cloth in a large saucepan. Place the jars of cabbage in the pot. Fill the pot with water until it is about the same level as the cabbage in the jars.
Put on low heat. Sterilize for 20 to 40 minutes depending on the size of the cans.
Remove the jars of cabbage from the pot, roll them up and turn them over.
Wrap and leave to cool.
When the jars have cooled down, they can be stored in the pantry.

The cabbage prepared according to this recipe will be tender. It keeps well even at room temperature. This favorably distinguishes this method of cooking from others.

Video: Delicious family recipe sauerkraut!

Taste, crunch, beauty!

Sauerkraut is tasty on its own, but traditionally it is served as an appetizer, adding onion chopped into thin half rings and watering vegetable oil... In addition, homemade sauerkraut can be used for making hodgepodge, bigos, cabbage soup and other dishes.

Sauerkraut is one of the most useful and tasty blanks for the winter. It is a complete source of vitamins and minerals. You can eat it yourself, add it to soups, and use it as a filling for pies. Several recipes have been developed for how to ferment cabbage to make it crispy. It is enough to choose a suitable method for yourself and adhere to it clearly.

There are many aspects to consider to ferment your cabbage deliciously. Even the quality of the salt can sometimes affect the result. When preparing, adhere to the following recommendations:

Not all cabbage is suitable for pickling. Give preference to medium-late and late varieties. After the first frost hits it, it becomes unusually juicy and tasty. Choose forks weighing at least three kilograms. They should be firm to the touch.
For fermentation, use only coarse salt. It should not be iodized, this will negatively affect the taste of the finished dish.
For starter cabbage at home, it is better to use glass or enamel containers. Before starting cooking, they must be thoroughly rinsed and disinfected from the inside with a bite.
The cabbage should be chopped coarsely. So it retains the maximum amount of nutrients.
For a full-fledged fermentation process, it is necessary to maintain the temperature at +15 degrees.
It is better to store the finished dish in the refrigerator or cellar. It is strictly forbidden to freeze it, otherwise the cabbage will become slimy and soft.

Adhering to such simple rules on how to ferment cabbage correctly, you will be able to get an excellent snack. It will become a decoration not only for everyday, but also for a festive table.

Classic recipe

The most common way to ferment cabbage to keep it crispy is to use classic recipe... A minimum set of components will be required:

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

The entire cooking process can be divided into several stages:

You can put cabbage for storage after the end of the fermentation process. Close the jar with a plastic lid and place in a cool place. This cabbage sourdough recipe takes about 4 to 5 days.

Garlic recipe

One of the ways how to ferment cabbage deliciously becomes a recipe with the addition of garlic. The finished snack gets original taste and aroma. The following components are required:

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

The technique for fermenting cabbage to make it crispy is extremely simple. The whole process consists of the following steps:

This appetizer can be served 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, a recipe for sourdough cabbage in a jar with the addition of honey is suitable. Very few ingredients are required:

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

The cooking process takes place in several key stages:

Such an appetizer should ferment within 24 hours. After that, 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 is unusually crispy and juicy. For cooking, you need a minimum of components:

a pair of cabbage forks weighing no more than 2 kg each;
two green peppers;
a 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 the most suitable way for yourself, how to ferment cabbage deliciously and you can surprise your guests interesting snack... She will be in demand at any feast.

Video recipe for fermenting cabbage in Old Russian style

In our food system. Dishes with it are varied and will please even pampered gourmets. In winter, sauerkraut has gained particular popularity. But, despite the simplicity of the snack, not every housewife is able to make juicy and crispy cabbage. In this article, we will tell you how to ferment cabbage at home, the recipe will be with a photo, so there should be no questions in the process.

A little about useful properties

It is not in vain that sauerkraut is a frequent guest on the table. In addition to a delicious and crispy snack, it is a storehouse of nutrients and vitamins. Let's take a closer look at them:

Vitamins: A, B1, B2, B, C, PP, K (the composition also includes a little-studied, but very useful for the stomach, vitamin U).
Amino acids: tryptophan, tyrosine, lysine.
Micro- and macroelements: iron, iodine, potassium, calcium, magnesium, zinc, fluorine, selenium, copper and other useful substances.

The use of sauerkraut will help to improve the work of the gastrointestinal tract, in addition, if you eat it a little on an empty stomach, it will help increase the secretion of the gastric glands, therefore, improve appetite.

With diseases of the cardiovascular system, diabetes mellitus and impaired metabolism, sauerkraut must necessarily be in the diet. Thanks to acids (lactic and acetic), it destroys pathogenic microflora in the intestines.

The pickle in which it was fermented helps well to relieve the feeling of nausea during toxicosis in pregnant women, and it will not allow those who are losing weight to convert carbohydrates into fat. Also, do not forget about the benefits of the pickle in the morning after the feast!

But, despite the extensive list of useful properties, people with high acidity of the stomach should not lean on sauerkraut. Eating sauerkraut too often can cause bloating. In the presence of diseases of the pancreas, gallbladder, sauerkraut is contraindicated.

Features of the choice of products

Do you want to know how to ferment cabbage deliciously? A correctly chosen head of cabbage directly affects the result obtained. It is advisable to use late varieties that ripen in late autumn.

The head of cabbage should be white, even yellowish. Selected heads of cabbage must be firm and free from damage. Young cabbage is not suitable for pickling!

What is needed for the sourdough

It's time to learn how to ferment cabbage at home in three-liter jars, this is a very simple recipe.

Kitchen utensils

For pickling cabbage, we need:

Sliced cabbage basin.
Three-liter jar.
Plastic cover (2 pcs.).
A plastic bottle with water (0.5 l) - this will be our weight.

Did you know? In France, Jersey cabbage grows. Its height reaches 4 meters. The stalks of the vegetable are used to make furniture.

Since the recipe is simple, it can even be called classic, the ingredients will be the simplest and most accessible:

Cabbage - taken at the rate of filling three liter jar.
- taste.
Salt - 1 tbsp spoon (with a slide).
Sugar - 1 tsp.

How to ferment cabbage: a step-by-step recipe with a photo

Even beginners can do pickling cabbage in jars. Now you will be convinced of this.

Important! To ready-made cabbage kept beneficial features, do not expose it to sunlight or a warm place.

Shredding and stirring

Chopped and mix thoroughly in a bowl. In order for the cabbage to start up the juice, you need to wrinkle it thoroughly with your hands. It is easy to understand that you are ready for fermentation - the total mass in the basin has decreased, as it were, crouching and compacted.

Next, a layer is laid out in a three-liter jar. Sprinkle with mixed salt and sugar on top. Then another layer of vegetables, then sprinkle with salt and sugar again. After filling the jar halfway, you need to shake it well.

Then we continue layer by layer - sprinkle vegetables with salt and sugar. After the jar is full, you need to carefully tamp the vegetables in the jar. First, it will help them pump out the extra juice.

Secondly, the bank will free up space, and we will be able to supplement it. Now, when the three-liter jar is filled to the top with rammed cabbage with, plastic lids are used.

One lid must be shoved into the neck of the jar. This will be an additional load for the cabbage. We close the jar with the second lid. As oppression, you can use a plastic bottle filled with water.

Fermentation

The main job is done - the vegetables are chopped and rammed into the jar. It remains to wait for the fermentation process. To do this, we put the jar in a warm place for three days. During this period, it is important to pierce the cabbage mass in the jar.
This should be done once a day. The lid is removed and the vegetable mass is pierced in any convenient way. We must try to reach the very bottom. This is done so that the cabbage bitterness comes out.

Sauerkraut can be served as independent dish and be a part of vinaigrette, baked goods, borscht. You can find this appetizer in any vegetable department. But it is better to ferment it yourself - this will guarantee that it will turn out to be healthy, tasty, and does not contain unnecessary additives, such as vinegar. In the article you will find a lot of tips on how to ferment cabbage at home.

There are no strict instructions on how to properly ferment cabbage. All recipes assume an individual set of components and different, albeit similar, processing. Therefore, you can choose for yourself the most suitable method among the ones below.

When living in an apartment, the best option would be to ferment small volumes - this will greatly simplify storage. The container can be a bank or, if there is a balcony, a bucket. We suggest you explore several options for how to ferment cabbage in a jar.

How to ferment cabbage at home?

Option number 1

Cabbage - 1.5 - 2 kg;

Carrots - 2 pcs.;

Salt - 80 g;

Sugar - 25 g;

Bay leaf, allspice;

Water - 1 liter.

Cooking:

1 .Place chopped cabbage and grated carrots in layers. Put a few bay leaves and peppercorns on the carrots. Layers of cabbage, carrots, spices are obtained. Apply to the top.

2. Stir salt and sugar in water.

3. Pour the resulting solution into a jar so that it covers the cabbage.

4 We put the jar in a deep dish - so that the brine rising from the jar collects in it. We cover the neck of the jar with a lid - rather, we put it on top than we put it tightly so that the juice can flow freely over the edge.

5 We keep it warm for several days, for example, in the kitchen. At the same time, every 10-12 hours we release carbon dioxide, piercing the thickness of the cabbage with a wooden stick. During fermentation, the top should not be allowed to become dry - if there is little brine, add it from the bottom bowl.

6. After three days, the cabbage will be ready for use, and the low temperature will help it stay fit for longer.

Option number 2

It is also prepared in a jar, but without adding water-secreted vegetable juice quite enough.

Cabbage -3 kg;

Carrots - 2 pcs.;

Salt - 30 g (1 tablespoon);

Sugar - 60 g (2 tablespoons);

Cooking :

1. We need a wide, flat surface, just like for kneading dough. On it we thinly chop the cabbage.

2. Combine with chopped carrots.

3. We wrinkle the mixture with our hands, as if kneading the dough - so the cabbage will let the juice out and molecules of sodium chloride and sucrose will penetrate into it faster.

4. With effort we mash the cabbage for a quarter of an hour, then put it in a bottle. Since it is already quite elastic, it will easily fold and tamp - and this is what we will need to do - regularly crush it with the end of the rolling pin so that it fits more compactly.

5. After putting it in the jar, do not fill the cabbage with anything - everything that it needs is already inside. We put the jar in a basin, cover the neck with a double layer of gauze or a lid, leave it in the kitchen for three days. When the cabbage is fermented, it can be placed in the cold and naturally eaten.

Option number 3

Cabbage - 3 kg;

Carrots - 1 pc.;

Salt - 2 tablespoons;

Sugar - 2 tablespoons;

Water - 1 l;

Honey - 2 tablespoons

1 .Mix and lightly apply chopped cabbage and carrots.

2. Mix water, sugar and salt.

3. Place the cabbage in a jar, tamp it slightly. Please note: slightly! If you fill the jar very tightly, the liquid will not pass well, will not cover the entire contents, it will not ferment, and in the worst case it will become moldy.

4. We put the bottle with the drenched cabbage in a deep bowl, cover it so that it does not get aired, insist at medium temperature. On the second day of fermentation, shake out the contents into a saucepan. The jar should be empty.

5. We mix the contents of the jar. We take the cabbage in handfuls, squeeze it and put it back in the jar. When there is only one water left, mix a spoon or two honey, depending on preference - the honey will sweeten the cabbage.

6. Pour the solution into a bottle. We leave for 24 hours. Ready. But then it’s better to take a sample to make sure it’s ready.

Option number 4

Georgian cabbage, not in its pure form, but, so to speak, assorted vegetables - analogue korean food kimchi.

Composition:

Cabbage - 1.5 kg;

Beets - 2 - 3 pcs.;

Carrots - 2 pcs.;

Garlic - 2 heads;

Celery - 1 bunch or 2 roots;

Salt - 3 tablespoons;

Sugar - 3 tablespoons;

Water - 1.5 l;

Bay leaves, allspice.

1. Cut the vegetables into large chunks.

2. Prepare a regular brine, squeeze half a lemon into it.

3. Put the layers of vegetables in the jar:

the first layer is beets,

the second is cabbage,

the third is carrots,

fourth - celery,

fifth - garlic, bay leaf, pepper.

4 .When placing vegetables, compact by hand or with the end of a rolling pin. We bring the vegetable layers to the very top.

5. Pour the brine into the jar until the vegetables are covered. We seal it with a nylon lid, insist for a day at an average temperature. After 24 hours, we remove the jar to a place where the temperature is low. We leave it for 3 weeks.

Living in a house or having a spacious balcony allows you to increase the container - for example, ferment in wide containers. The advantages of oversized dishes are that the cooked in it will be enough for a large family or company, and for several times, in contrast to the banks, which have to be “recharged” every few days.

So, here's how to ferment cabbage in a bucket.

Here we have to process more substantial volumes of cabbage - from 20 kg.

Option number 1

Cabbage - 12 kg;

Carrots - 4-5 pcs.;

Salt - 250 g.

1. We cut off unusable leaves from heads of cabbage. Shred carrots and cabbage. Stir, salt.

2. We wash the cut leaves, cover the bottom of the bucket with them. We fill the bucket with chopped cabbage.

3. We crush the laid cabbage, put a layer of cabbage leaves, and cover with gauze on top. We install a press on top - a couple of cast-iron pans of 2-3 kg each, a couple of bricks, etc. As fermentation progresses, the weight should be reduced.

4. We leave it in the room for 6 days, regularly piercing it with a stick.

5. Cooked cabbage should be stored at a low temperature. Roughly speaking, we ferment in the kitchen, but store it on the balcony.

Option number 2

You can sauer cabbage with whole heads of cabbage - this will good preparation for many dishes - salads, cabbage rolls, rolls. In a bucket, you can place either one whole heads, or alternate them with chopped cabbage.

Composition:

Medium cabbage heads - from 5 pcs., Depending on how much will fit in the bucket;

Cherry leaves (in the absence of them, you can replace them with currant, raspberry, horseradish tops, or do without them altogether);

600 g of salt.

Cooking:

1. We remove unsuitable areas from heads of cabbage.

2. Cut off the protruding part of the stump.

3. On the opposite side, we make two deep cuts crosswise - this way the head of cabbage will open, and all layers will be salted evenly.

4 .Prepare a standard brine.

5. We put the prepared heads of cabbage in a bucket, fill with liquid. Cover with leaves, in the absence of fruit, use cabbage. Press down on top with a load, leave it for a week and a half, if necessary, extend the time.

Option 3

Composition:

Medium cabbage heads - depending on how much fits in the bucket;

A pair of heads for shredding;

Carrots - 2 pcs.;

Salt - 60 g;

Sugar - 60 g.

Cooking:

1. We prepare the cabbage heads as in the previous version - they will be whole.

2 Cut large heads of cabbage, mix with grated carrots, knead well, adding salt and sugar.

3 We spread the bottom of the bucket with cabbage leaves, put chopped cabbage on them, on top - a layer of whole heads of cabbage, and so we alternate to the very top.

4 .Cover with cabbage leaves, place under a press.

5 . Leave for a week or a little more at medium temperature.

As you can see, brine is not used in this recipe - there is enough juice from chopped cabbage to pickle whole cabbage.

When choosing any option, it does not hurt to remember a few useful secrets.

1. Which cabbage is better to ferment? For this purpose, white heads of cabbage are suitable, slightly flattened at the top and bottom, smooth and elastic. Late varieties are most suitable. When you press on such a fork, you will feel resistance and a slight crunch.

2. The larger the size of the head, the more fermentation enzymes will be released during the cooking process.

3 ... The cabbage may taste bitter if not poked with a stick.

4. Chopped cabbage should not be poured with hot brine - this way you can kill fermentation bacteria and the cabbage will simply grow moldy.

5. If you grate a carrot, its juice will color the cabbage. This will not affect the taste, but the dish will have an orange tint.

6. It is believed that cabbage should not be fermented in plastic containers. However, many cook in plastic buckets and containers, and get quite ordinary sauerkraut.

7. When shredding kale, don't make it too thin or it won't be crispy.

8. When laying the cabbage, you can add different vegetables and fruits - onions, zucchini, apples, cranberries, lingonberries. Then it will have a new flavor, depending on the chosen additive.

Together with different options recipes, it is useful to know how sauerkraut is useful. As mentioned at the beginning of the article, it contains a ton of vitamins and minerals. Let's figure out what their action is.

Vitamin C strengthens the immune system, takes part in many recovery processes of the body, has a positive effect on the nervous system, lowers the level of cholesterol in the blood vessels.

B vitamins improve the condition of the skin, hair and nails, ensure the correct functioning of the central nervous system, strengthen memory, stimulate the muscles of the stomach, heart, intestines, take part in the division of nerve cells, help to absorb iron, regulate the secretion of hormones, strengthen the retina of the eye.

Vitamin A strengthens vision, participates in the recovery processes of the body, rejuvenating it, helps fight infections, colds, accelerates tissue regeneration.

Vitamin P maintains normal blood cholesterol, is responsible for converting nutrients into energy, and maintains heart health and blood circulation.

Vitamin E- improves oxygen consumption by body tissues, stimulates the formation of new capillaries, protects against skeletal muscle dystrophy and hypotension, strengthens capillaries, increases the level of sexual function in men and normalizes the menstrual cycle in women.

Fiber improves intestinal motility, helps with constipation.

Naturally, these are not all the beneficial properties of sauerkraut. To list them, perhaps it is worth highlighting a separate chapter in the medical encyclopedia.

Young housewives are often worried about when it is possible to ferment cabbage. And in parallel with this - on which moon is the cabbage souring? It is believed that sauerkraut is a winter dish, because young, loose and green cabbage is not suitable for pickling. As for the signs and beliefs, many are advised to cook a dish for the young moon. Women are advised to do this on Wednesday, Friday, Saturday - the so-called women's days. For men, respectively, on Monday, Tuesday, Thursday.

After reading the article, you met the mass various ways fermentation and you know how to properly ferment cabbage for the winter, no worse than any professional chef or the village head of the family. Therefore, you can easily prepare this tasty remedy from vitamin deficiency and show off your culinary skills.

Video. How to ferment cabbage?

Good day to all.

Just the other day we were looking at ways. In the same post, I mentioned that pickled and sauerkraut are completely different things, although many inadvertently confuse these methods with each other.

In short, let me remind you that the fermentation process occurs due to the release of lactic acid bacteria from the vegetable itself, which start the process of fermentation and conservation. And when pickling, vinegar serves as a preservative. That's the whole difference. It seems like nonsense, but the taste of these two snacks is completely different.

Due to the absence of preservatives from outside when pickling cabbage, this process is quite long and takes at least 3 days. At the same time, it is prepared quickly, literally in half an hour, and the rest of the time is needed for fermentation.

So keep in mind if the recipe says “ fast food”, It means that filling the can itself takes little time. But there is no way to shorten the fermentation time.

Now let's take a look at the most popular sourdough methods.

Sauerkraut in a jar of brine - instant recipe (in 3 days)

Let's start from the very quick recipe... Again, this means cooking is short-lived. But wait until the cabbage "ripens" will have 3 days, no less.

The simplicity comes mainly from the few ingredients. We need:

Cabbage 2.3-2.5 kg
Carrots - 1 piece
Salt - 2 tbsp. spoons
Sugar - 1 tbsp. spoon
Black peppercorns - 15 pcs
Cold boiled water - 800 - 1000 ml

Preparation:

1. For convenience, divide the head of cabbage into 4 parts and chop it.

It is very desirable to have a special grater for this, it significantly speeds up the shredding process.

2. Put the cabbage in a deep bowl, add the grated carrots to it and mix gently. You do not need to crush and squeeze vegetables while mixing.

3. Transfer the cabbage from the bowl to the jar, tamping it well. In the process of laying vegetables, we throw peppercorns into the jar so that they are not in one heap, but more or less evenly distributed over the jar.

If the hand does not reach the jar, we use the available means - a rolling pin or a mallet.

4. Take boiled chilled water and dissolve sugar and salt in it.

5. And pour the resulting brine into a jar of cabbage. There should be enough water to the very neck. If not, top up with plain water.

6. Cover the jar with a lid, put it in a deep bowl and leave it like this overnight at room temperature.

During the night, lactic acid bacteria are activated and the fermentation process begins with the release of carbon dioxide. Bubbles will begin to appear and some of the liquid will overflow from the can. Therefore, a basin is needed.

7. The next day we take a thin long stick (for example, a wooden skewer or Chinese chopsticks) and pierce the cabbage several times to the full depth of the jar.

This must be done so that the resulting gas comes out to the surface, otherwise the cabbage will turn out to be bitter.

The brine that has poured into the basin is poured back into the jar.

8. These procedures need to be done 5-6 times a day for 3 days. By the evening of the third day, it will already be clear that gas bubbles are practically not formed and this is a sign that the cabbage has already fermented.

We remove the sample, close the jar with a plastic lid and put it in the refrigerator or cellar.

Storage in a cold place is mandatory; in a warm place, the jar will ferment and deteriorate.

Crispy cabbage, pickled in brine with honey

A curious way of cooking that doesn't use water at all and uses honey to give it a sweet taste. The appetizer is crispy and delicious. Recommend.

Ingredients:

Cabbage - 3 - 3.5 kg
1 medium carrot
Salt - 1 tbsp spoon
Sugar - 1 tbsp. spoon
Honey - 1 tbsp. spoon

Preparation:

1. Finely chop the cabbage and lay it out on the table for convenience. Rub the carrots on top and add salt and sugar.

2. Actively mix everything and crush until the cabbage lets out the juice.

3. Then we tamp it tightly into a clean jar.

Since the cabbage is pre-kneaded well, there will already be enough juice in the jar and you will not have to add water.

4. Put the jar on a plate and leave it that way for two days. Do not forget every time when the liquid level in the jar has risen, make several punctures and release the accumulated carbon dioxide, and pour the brine spilled over the edge back.

5. In two days we will do one interesting operation. We take out all the cabbage from the jar, squeeze it well into a separate bowl and put it back. There is a brine left in the bowl to which you need to add a tablespoon of honey, stir everything very thoroughly and pour the resulting honey brine back into the jar.

6. In another day (it turns out 3 days in total) the cabbage will be ready. It can already be eaten, or, for convenience, it can be folded into plastic containers and stored in the refrigerator.

How to properly ferment cabbage at home without vinegar and sugar

But this recipe can be safely called classic, because initially fermentation was made without sugar. And the addition of vinegar, as I said, turns pickling into pickling.

Ingredients:

Cabbage - 1 head of cabbage (2-2.5 kg)
Carrots - 1 piece
Salt - 2 tablespoons
Allspice - 10-12 peas
Bay leaf - 3-4 leaves

It is advisable to choose dense cabbage, winter varieties.

Preparation:

1. Chop the cabbage, mix with the carrots grated on a coarse grater, salt and thoroughly squeeze and knead (just like the dough) so that it starts up the juice.

2. When the juice begins to actively stand out, throw peppercorns on top and put the vegetables in a clean three-liter jar.

In the process of filling the jar, we put bay leaves in different places.

3. Well, then everything is as usual: we put the filled jar and the bowl and regularly (at least once every 4-6 hours) pierce the cabbage with a long stick to release the fermentation products of the lower layer. Pour the juice flowing into the bowl back into the jar.

Sauerkraut will be ready for about the third day.

Important: you do not need to overexpose the cabbage either, otherwise it will turn rancid. From the second day, taste it and as soon as you understand (and you will understand) that it is ready, close the jar with a lid and put it in the refrigerator.

Recipe for sauerkraut with an apple for the winter in a 3 liter jar

Very often, in addition to carrots, other products are added to cabbage. The most popular are sour apples(Antonovka, for example) and cranberries.

I'll show you an example with Antonovka.

By the way, we will cook in a 3 liter jar and store in a 2 liter jar. Why? It's more convenient, you'll see why later.

Ingredients:

2 kg of cabbage
200 g carrots
2 tbsp salt
1 tsp cumin
2 sour apples

Preparation:

1. Mix chopped cabbage with grated carrots, add caraway seeds, salt and knead thoroughly until the cabbage lets out juice and decreases in volume by 2-3 times.

2. Then we take a clean 3 liter jar, fill it with cabbage, shifting apples into slices.

3. The specified amount of cabbage and carrots will fill the jar by 2/3. Now the contents of the jar need to be put under oppression. This is usually done with a plastic lid placed directly on top of the vegetables and a glass of water on top.

For me, this is too difficult, because this structure must be constantly removed in order to make punctures in the cabbage.

Personally, I use a regular half liter plastic water bottle - it fits into the neck of the can without any problems.

4. So, for three days we regularly remove the oppression and pierce the cabbage, releasing carbon dioxide. As soon as we see that the gas has ceased to actively form (there are few or no bubbles on the surface), we transfer the cabbage to a 2 liter jar, close it with a plastic lid and put it in the cellar or refrigerator.

Now I will explain about banks. When sauerkraut comes into contact with the air, it darkens and becomes ugly. Therefore, it is necessary that the can be filled to the very top - this reduces the area of contact with air.

But if you fill a 3 liter jar to the very top during the cooking process, you will not be able to put oppression on top, too much brine will flow out.

So we cook more in a jar and store in a smaller one. That's the whole trick.

Video on how to ferment cabbage according to the classic recipe

And finally, let me show you an excellent video on how to cook sauerkraut according to the classic Soviet recipe... When I saw a guy putting salt in a matchbox, I almost shed a tear from nostalgia.

Well, in general, these are the most popular recipes by which I cook and everyone I know. If you add a few more interesting ways to my piggy bank, I will be grateful.

And for today I have everything, thank you for your attention.