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Soldering cabbage for the winter - how it is right and tasty to sleep a healthy vegetable. How and with the better enough cabbage

Before you know how to pick up cabbage for the winter in the bucket, you should figure it out, what is the use of vegetable in this form? Cabbage is rich in fiber and microelements that are necessary to organs and systems for normal operation. When stored, the product loses most of the beneficial substances, moreover, in the winter period, it beats the pocket. Save trace elements, vitamins and money will help break cabbage in a bucket - an old proven method that will delight simplicity and excellent taste. From such a vegetable, after you can prepare a filling for baking, salads, winegres, add to the first and second dishes.

How to pick up cabbage for the winter in a bucket - important nuances of cooking

Before proceeding with the harvesting of the vegetable, it is necessary to familiarize yourself with all the intricacies of the process. The main thing in this business is the choice of the main product, containers and time. Cabbage for Racing is selected only late varieties. It differs from early grade a more dense shot down structure, magnitude and light color. If you spray early cabbage, it will become soft, sluggish and little appetizing in the process of processing and instead.

Experienced hostesses advise to harvest a white vegetable, following the lunar calendar. The optimal period is considered to be the end of the first week after the new moon - if you start the salting on a decreasing moon, the vegetable will be mild and peroxide. It is good to start the salting after the first frosts when the cabbage gets rid of the characteristic mustard and acquires a delicate taste in the process.

The temperature regime in the room where the solder occurs, should not be above 23 degrees. After cooking, it is better to store at a temperature of 0-3 degrees (in the refrigerator, storage room, on the balcony or cellar). In the process of fermentation, the vegetable must be occasionally stirred or pierced with a large skewer, to avoid the sharpness of the product.

Cabbage is cleaned, cut in half. After removing the knockers, the product should be crushed by using special device or knife. Further carrock is added to the white-baked variety, the salt and everything is peathed by hand until the juice appears.

Berries are washed, cleaned from garbage and added to vegetables. The spices are sent, and the dish is insteaded for 2.5 hours.

Separately prepares the fill in which vinegar and water are mixed. Packed sterile cans flooded with brine and sterilized for 15 minutes. After it can be decomposed on the vendors and send to the pantry for long-term storage.

Cold belling method with salt brine

Crispy cabbage, known to all from Soviet times, was preparing in the production on this recipe. She has an amazing taste, and the vegetable itself is juicy, crispy, with characteristic acid.

Prepares for the following recipe:

  1. From the cabbage you need to remove the upper leaves, coach choking.
  2. Add to spice vegetable - salt, a bit of cumin or dill gravel, pen. Mine product for this recipe is prohibited.
  3. Further, everything is laid out in the bucket and poured brine, which is prepared from salt, sugar sand and water. Salt is used by the usual cooking - extra and iodized for starters are not suitable. To do this, the water is boiled, salt is added there and after cooling the fill is used to marine vegetable.

In the process of making cabbage you need to interfere, removing the accumulated gases or pour the knife. Upon completion of the fermentation process, the vegetable is laid out on a small container (optional) and sent to the cold.

Sauer cabbage with tomatoes, sweet pepper and zucchini

For the preparation of the product on this recipe you should take:

  • white cabbage - 4 kg;
  • tomatoes - 5 pcs.;
  • popper sweet - 6 pcs.;
  • zucchini - 2 pcs.;
  • carrot - 4 pcs;
  • garlic - a couple of teeth;
  • greens of dill, cilantro;
  • salt - 70 g;
  • water - 1 l.

The vegetable is divided into 4 equal parts and lowers in boiling salty water for a couple of minutes. Separately, the zucchini and tomatoes should be chopping, cutting them with circles, grate with carrots on the grave.

I can properly break out cabbage, you can prepare the zucchini, cucumbers, patissons, apples and pears with it. Cut the cabbage with plums, with cranberries, with a lingonberry. Cococcal, sweet, with spicy herbs. But remember: the culinary ideal can only be created with your own hands!

Many beautiful varieties of sauerkraut is easy to buy. But what is ideal for you, you can not find even the largest and proven markets. Neither Danilovsky in Moscow, nor blacksmith in St. Petersburg - one of the best in the country - will not give you the entire possible assortment, and in these markets it is very large!

Sauerkraut

What will be needed for serving cabbage

To begin with: What, in fact, will we harvest cabbage? Capacity can be metallic (enameled), glass, wooden (barrel or jam); In the south of Russia, in Poland and in Germany, quiss cabbage in clay and ceramic pots.

Of course, the salt will need salt - it happens different! Iodized salt is very useful - iodine we all really lack. The Crimean Red Salt is used to prevent colds. It is present in it, beta-carotene (vitamin A), calcium, sodium, magnesium and copper - this unique cocktail reduces the risk of oncological and cardiovascular diseases; Such salt and for sight are extremely useful. It is suitable and the usual cook salt. The main thing is to be a large grinding.

We will talk about spices separately, but dill, currant and bay sheet - this set will not spoil any of the recipes.

Actually, the cabbage is the most common, white. Green leaves remove mercilessly. We remove the nickeeper - the cabbage is fed by nitrates, and the wise nature arranged so that their surplus the knocker leaves.

Cabbage can be chuck, manual bread, sharp knife. We need a wooden pest (for fragile vessels) or something more reflecting for a barrel or tub. What you just do not use to suppress the cabbage bookmark! Even vintage irons, dumbbells, or even gymnastic weights! But remember clean.

Subsequently, the sharp wand will need, sharpened fittings, forks - depending on the scale of the procurement capacity. Cabbage will need to pour until the bottom. It is said that even the famous Russian three-mounted bayon used for this.


Getting together

Culinary books and sites provide mass finished recipes. If it says somewhere: "Take 10 kg of cabbage and 234.5 g of salt," we take off with humor. There are no two identical kochanov in the world - what to talk about varieties! The density of the Kochan and Sheet, juiciness, compliance with mechanical processing - everything is reflected in the number of these most grams.

Much depends on the tank for the base. Enameled bucket, glass jar, wooden shirt, barrel, even clay pot - Everything gives its own specifics. To spoil the final product you simply will not be able to adhere to a simple rule: the amount of salt is approximately 2-2.5% by weight cabbage. I want a slightly acidic cabbage, or very acidic, is adjustable, including the amount of salt. But not only her.

Sauerkraut

Quay is a scientific fermentation, or milk-sour ferment. Non-specialist this says little. But it's clear that there is means capable of strengthening fermentation. If on the bottom of the vessel put bread crustYes, yes even lubricated with honey, or pour vodka (1 glass of 5 l volume), or add sugar - about 100 g per 10 kg of cabbage, or 1-2 spoons of honey without bread ...

The proportions you determine what is called organoleptically. Need to try! To taste, the workpiece should resemble a carriage, but edible salad. Sugar - according to your personal addiction.

Even if use just salt and cabbage - everything will take place! Supporters of classic recipes troll on the forums of all who writes not what they are accustomed to. Chief recipe: To do what I want, not be afraid to experiment and remember that it is not necessary to do "like others" or the whole cabbage is equally equally.

The easiest and most famous - cabbage with carrots. The 5-liter bank usually accounts for about 4 kg of cabbage.

For cooking you will need:

  • cabbage;
  • carrots (10 part of the weight of cabbage);
  • salt (2-2.5% of the cabbage weight);
  • a little sugar (if desired).
Recipe:
  1. Cabbage is not very small, not very large. Grind carrots. Stir from the cabbage and lay in the container, adding salt and tightly umina to squeeze the juice.
  2. On the bottom of the tank can be put cabbage leaves
  3. Currant leaves, laurel leaves, garlic, cranberry, dill - all this is added if desired.
Put very tightly, tamper, without sorry forces. But remember that later, for successful fermentation, you will need to remove gas from pickles, and therefore, to prick all this mass until the bottom.

Cabbage cannon 3-5 days at a temperature of a slightly cooler room (or even at room floor). Ideal - approximately +16 ... + 18 ° C, but provided that you will regularly pierce it. If suddenly it happens that the cabbage will not give enough juice (although it is difficult to assume it) - a decrease in a two-percent salt solution.

Cabbage with cranberries, cabbage from mokey rowan , with a bryballey and with plums - Everything is about the same. From the drain it is better to pre-remove bones.

Proportions you define yourself but additives should not exceed 10%. Especially careful should be with sweet additives. Not in that trouble, what will be dessert (why not?), But in the fact that instead of the brine you risk getting a braga!

Sai cabbage in German You can cook, chopping it very finely - thin straw - and adding caraway. The tablespoon of this spice is pre-calcined in a frying pan before the appearance of a thick pleasant smell, and gradually add to the cabbage together with salt and a small amount of sugar.

Sai cabbage in German

And finally:

Recipe, decent festive table

It will take (on a 5-liter bank):
  • approximately 3.5 kg of cabbage;
  • 6 Antonovsky apples;
  • cranberry or cranberry;
  • a little carrot;
  • 5 juniper berries;
  • approximately 25 g of sugar;
  • 1 crust of bread;
  • salt to taste;
  • smorodine sheet;
  • a little cumin;
  • 2 glasses of vodka.
Recipe:
  1. At the bottom of the banks put several white cabbage sheets and bread crust.
  2. Cabbage cut as thinner as possible, tightly lay one layer (5 cm) cabbage, mixed with salt, sugar, carrots and tmin (cumin sugar quite a bit). From above - several curraned leaves.
  3. From the apples we remove the bones, cutting them into several rally (halves or slices - at will). Layout cabbage layer with apples. The next layer is a cabbage with a small number of lingers or cranberries and cumin. Then - again the cabbage layer with carrots.
  4. Throughout the thickness of the bookmark evenly distribute juniper berries.
  5. In the middle of the process in the workpiece pour 1 glass of vodka.
  6. And then - everything is like in basic recipe: 3-5 days, +16 ... + 18 ° C, piercing, removing the resulting foam.


There are methods summary with cabbage other vegetables and even fruits. On the network you can find a lot of recipes. Everyone chooses to their taste. But the main thing is to learn how to pick up cabbage! The rest is achieved with experience.

If you prepare a large amount of cabbage in solid containers (barrels), you should not risk. But at all without experiment, you will not surprise anyone, and the workpiece is still creative.

And the caring hostesses, and fans will be hunted by sauerkraight, these publications will certainly be useful.

Solim cabbage for the winter. 7 best recipes.

The most delicious and crispy cabbage is obtained, if you kake it on the full moon, as well as on a growing and arriving moon.
This is the 6th, 7th, 13th, 14th, 15th and 16th moon days.
Soldering cabbage in 3-liter banks.

Recipe 1.
Quick cooking cabbage.

Chopping cabbage thin straw or cut into pieces. Tightly put in the 3-liter bank. Pour cold water, dissolving 2 st. Salt (water 1-1.5 l). Leave the jar warm for 2 days. Then drain a little brine and dissolve half a cup of sugar in it, pour out again in the cabbage, leave for one day, then remove into the refrigerator for storage and use. Good cabbage to suspend with carrots. squeezed on a large grater.

Upper cabbage leaves shake the bottom of the banks. The rest of the Kochan is finely chopping, several cabbage leaves should be left as integer, they will then be useful. So, the chick cabbage to grind with salt, grated carrots, so that it gives juice, (this is if for soup). If the solit is for a snack - add cumin, cranberry. Tightly shook into the jar, hide the cabbage leaves left, cover with a clean tissue napkin - and on top of putting the cargo. You can eat on the second or third day.

Recipe 2.
One 3-liter jar

Ingredients:

● 1 large cabbage kochan
● 1 medium carrot
● 1 tbsp. spoon sugar
● Salt to taste

Cooking by sauerkraut:

Cabbage, wash clean from coating leaves. Cut in half and finely chop.
We put it all into an enamelled cup or pelvis - it all depends on the volume of cabbage, which you decide to salt for the winter.
Then the way its hands (as the dough), so that cabbage juice stood, and the cabbage will become translucent. At the same time, we must squeeze the cabbage - so it will be more convenient and faster than it.

All the time try the cabbage to taste, I saline to taste - as a result, the cabbage should be a few strains than necessary - the salt will leave when the cabbage is skis.

And so that the fermentation process begins, add sugar, a little near the tablespoon on the entire Kochan.

Carrots must be cleaned and grate on a large grater.

Attention! Carrots put in the cabbage only when you are ready to lay it into the bank - there is no need for a carrot together with the cabbage - it will be tasteless.

Gently mix
When the whole cabbage is laid, you need to put the oppression.
I use the usual kapron lid as the oppression - it is quite enough for this volume.
Pretty press the cover, sealing cabbage, you will have to do it more than once, because in fermentation, gases are formed, which strive to raise it upstairs. Without theknet cabbage, it turns out loose and soft, and we need a dense and crispy.
So we finished salting cabbage for the winter, the total 3-liter bank turned out.

But cabbage juice turned out a lot. In no case do not pour it out!
The laborious process of salting cabbage for the winter is over, but it is not all!
It will be ready only through three days.

Further our actions are:
We put a jar with salt cabbage to a plate or a cup - otherwise all the juice that will rise in the fermentation will be on the table. By the way, and here that a small jar with juice put the side on the table (there will also be all wandering).
Cabbage will wander when room temperature 3 days.
All this time you will need to be in the morning and in the evening to free it from the resulting gas - sulfide - the smell is certainly not pleasant ... But tolerant, the main thing is not to leave it in the cabbage. To do this, it will be necessary to pierce it to the bottom with a thick knife - how gas leaves you will see and feel.

On the first day it will be a little, in the second one, and in the evening of the third day the active fermentation process usually ends, it is necessary to pierce the cabbage 2-3 times a day - the first day simply press the cover and the gas will go to the lid.

When you calculate the cabbage, you need to remove the lid, then lay back to the jar, because it will perform the role of the oppression.

If the juice is much - pour it into a jar.
By the evening of the third day, an acidic juice is formed in this jar, and some kind of crazy and mucous, do not be afraid and should be.

Pierce the last time the whole hydrogen sulfide cabbage is pumped out of it, we take out the "Gnet", pour juice from the floor-liter cans, close the caproic lid and we ship into the refrigerator.

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

By the way, after a day, you will notice that the juice is well absorbed into the cabbage, so it's not worth pouring juice from the bank, if he didn't fit everything, just let it be in the refrigerator next to the 3-liter bank, and in a day you are two of you there and Send, otherwise cabbage will not be so juicy and crunchy.

Recipe 3.
Solim cabbage in an enameled bucket.

We take products in the following proportion:
● 10 kg of cabbage:
● 200 - 250g salts.
Optionally, to improve the appearance and taste, you can add:
● 500g carrots, powder on a large grater or sliced \u200b\u200bnarrow strips;
● and / or 1 celery root;
● or 1 kg of integer or sliced \u200b\u200bapples;
● or 100-200g lingers;
● Tsmin - to taste.

Cooking:

Cabbage to choke and evenly mix with a cook salt. For a uniform cab in a cabbage to put into a wider capacity and withstand 0.5-1 hours. Next cabbage to put in a bucket (saucepan or in banks) is strongly sealing to remove air. The surface of the laid and compacted cabbage must be aligned and coated with whole leaves of cabbage that protect it from damage. Top to place a clean piece of white fabric, on top of it a wooden grid (you can a plate of a suitable diameter), which is put on the socket. As a negle, you can use a jar with water. The lattice (or plate) approximately after a day should be immersed by 3-4 cm in the juice allocated from cabbage.

When fermentation cabbage, gases with an unpleasant smell are highlighted. To remove these gases, you need to pierce the cabbage to the bottom of the smalleled smooth stick every 2 days until the release of gases stop.

Cabbage readiness occurs after 15-20 days, depending on the room temperature.

Finished cabbage decompose in 3 lithing banks And remove in the refrigerator.

After removing the cabbage, the surface should be aligned and seal so that the juice always covered the cabbage, because Cabbage, the remaining without brine, quickly flies and loses the part of the vitamin C contained in it.

Recipe 4.
Solding cabbage slices.

Cooking:

We cut cabbage with pieces, put into banks, and each row with carrots, grated on a large grater, and cut garlic. On the 3rd l can of 1 garlic head. Still cabbage hard!

The brine is prepared as: on 1 liter of water - 2 tbsp. l. with a riding salt and 150 g of sugar, 100 g 9-% of vinegar or 1 tbsp. l. Essences, 100 g of vegetable oil.

Recipe 5.
Marinated cabbage with vinegar.

On 5 liters of cold water to take one bottle of vinegar, 2 sugar glasses. 1.5 Salt glasses, carrots. Cabbage cut into pieces, can be cut into 4 parts. Put in a saucepan or barrel. Pour brine and press. Put the room temperature for 3-5 days.
Marinated cabbage can be served as snacks and to second dishes.

Some possible options Cabbage saving mixes:

● 10 kg of cabbage, 25 g of seeds of cumin or dill, 200 - 250 g of salts;
● 10 kg of cabbage, 25 g of seeds of cumin or dill, 100 g of dried juniper berries, 200 - 250 g of salts;
● 10 kg of cabbage, 300 - 500 g of carrots, 25 g of cumin seeds or dill, 200 - 250 g of salts;
● 10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of Pasternak root, 200-250 g salts;
● 10kg cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley roots, celery and parsnips, 25 g of cumin seeds or dill, 200 - 250 g of salt;
● 10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dope seeds or cumin, 200 - 250 g of salt;
● 10 kg of cabbage, 500 g of carrots, 100 g of bow, 3 - 4 laurel sheets;
● 10 kg of cabbage, 500 g of apples, 25 g of dill or cumin seeds, 200 - 250 g of salts;
● 10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of cumin seeds or dill, 200 - 250 g of salt;
● 10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of seeds of cumin or dill, 80 g of dried juniper berries;
● 10 kg of cabbage, 200 g of cranberries (lingers), 100 g of carrots, 25 g of cumin seeds or dill, 200 - 250 g of salts;
● 10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of seeds of cumin or dill, 200 - 250 g of salt;

Recipe 6.
Cabbage "Georgian".

Ingredients:

● 1 Middle Kochan Fresh white cabbage;
● 1 dining room beet;
● 1 red hot pepper;
● 4 garlic cloves;
● 100 g of celery greenery;
● vinegar to taste;
● 1 tbsp. Salt spoon on 1 liter of water.

Cooking:

Cabbage cut into large squares, beets - thin slices, celery and pepper crumple.

To put everything with layers by moving with chopped garlic.

Pour a boiling solution from salt, water and vinegar, which must completely cover vegetables.

Put for 2 days in a warm place, then in the refrigerator.

Unfortunately, cabbage prepared on this recipe is not subject to long-term storage.

Recipe 7.
Cabbage festive.

Ingredients:

● 4 kg cabbage;
● 8-12 pieces of garlic;
● 250 - 300 g of beets.

For brine per 1 liter of water:

● 2 incomplete tablespoons of salt;
● 2 tbsp. Sugar spoons;
● 8 peas of peppers;
● 4 laurel sheets;
● ½ tbsp. Apple vinegar.

Cooking:

Cabbage cut large pieces. Put in the enameled pan, between pieces of cabbage laying sliced \u200b\u200bpieces raw beets And thinly sliced \u200b\u200bgarlic.

From water, salt, sugar, laurel sheet and pepper boil brine. Remove from fire, add apple vinegar. Pour the brine cabbage. Close the saucepan with a lid. After 4-5 days, the cabbage is ready.

One of the most simple ways oppositions by colds and maintaining immunity in winter - proper nutrition with a sufficient amount of minerals and vitamins. Our ancestors knew about it well, carefully stroking for the winter various billets from their gardens and gardens. Special attention was paid to reserves sauer vegetables In barrels, including cabbage, which perfectly stored for a long period and were an indispensable source of vitamin C. And today, many hostesses continue to cook sauer cabbage, using branded recipes for their grandmothers. For example, crisp and very tasty cabbage for the winter is obtained with brine without vinegar, cranberries, honey, apples, beet, different spices and spices. True, they are preparing a crunchy and delicious sauer cabbage with pieces today's mistress more often in saucepans, buckets or 3-Litrovybanks, and not entirely in oak barrels. However, these ways are extended by no less appetizing crisp. Next you are waiting for the best step-by-step recipes for the most delicious sauerkraut for the winter with photos and videos at home.

Delicious sauer cabbage for winter in a saucepan - a simple step-by-step recipe with a photo

A very tasty and crispy sauer cabbage for winter at home can be prepared in a large saucepan. We note right away that any bulk pan is suitable, except aluminum, as it can oxidize in the fermentation process. For details on how to prepare a very tasty sauer cabbage in a saucepan for the winter in a simple step-by-step recipe below.

Required ingredients for a very tasty sauerkraut for the winter in a saucepan

  • cabbage white medium sized - 2 pcs.
  • carrots -4 pcs.
  • sugar - 2, 5 tbsp. l.
  • salt - 2, 5 tbsp. l.
  • vinegar 5% - 2/3 cup
  • bay leaf - 4 pcs.
  • garlic -4-5 cloves
  • olive oil -1/2 cup
  • water - 4 cups
  • carnation -3-4 pcs.
  • black pepper peas to taste

Step-by-step instruction for tasty sauerkraut in a saucepan for winter


Delicious sauer cabbage for winter with brine and cranberries in the bank - step-by-step recipe

Delicious and megalized is a sauna in a cabbage jar for the winter with brine and cranberries. Everyone is well aware of useful properties Cranberries, especially during the cold season. Therefore, a very tasty sauerkraut for the winter with brine and cranberries in the bank is one of the most affordable and rich sources of vitamins.

Required ingredients for delicious cabbage with brine and cranberries in a winter jar

  • cabbage - 4 kg
  • cranberry - 300 gr.
  • carrot - 300 gr.
  • bay sheet -4-5 pcs.
  • sugar -3-4 Art. l.
  • salt - 4 tbsp. l.
  • water - 5 glasses

Step-by-step instruction for a recipe for delicious sauerkraut with cranberries in a jar for winter

  1. With the cabbage remove the upper soft leaves and cut in pressure. Carrots clean from the peel.
  2. We remove the knockerel and thinly cut the cabbage straw. Carrot in the middle grater.
  3. Mix the cabbage and carrots, while we press well so that the vegetables are let the juice.
  4. The water is brought to a boil, squeeze salt and sugar, add a bay leaf and keep on fire for 2-3 minutes. We remove the brine and let it cool completely.
  5. We post half the cabbage to the bank, and then add half the cranberries.
  6. On top of the berries again lay out cabbage, and then again cranberry.
  7. Fill with brine and skew cabbage in several places. We are convinced that the brine completely covered berries.
  8. We cover the plastic cap and put the jar in a bowl, since in the process of fermentation, the extra brine will be poured. After 3-4 days, the cabbage will be ready to use.

Very crispy and most delicious sauer cabbage without vinegar - step-by-step recipe for the winter

Probably, each mistress has its own recipe for the crispy, very juicy and delicious sauerkraut, including without adding vinegar. The following version of this workpiece can be attributed to classic recipes. At the same time, the minimum set of products according to this recipe makes a sauer cabbage without vinegar very crispy and the most delicious.

Required ingredients for crispy and delicious sauerkraut without vinegar

  • cabbage - 3 kg
  • carrots - 0, 5 kg
  • salt - 70-80 gr.

Step-by-step instructions for a delicious recipe for crispy sauerkraut without adding vinegar

  1. To begin with, we note that not all varieties of cabbage are suitable for break. Rather, not every grade will end up with a crispy sauerkust. For this purpose, juicy winter varieties are ideal. Cabbage without bare and upper leaves chopped finely.
  2. Carrot purify from the top layer and three.
  3. In deep containers, mix cabbage and carrots, spend salt.
  4. We mix well and shift into a clean bank or pan. At the same time, we will be tamped to the rolling pin so that the vegetables are allowed as much as possible juice.
  5. We put the oppression on top and leave for 4-5 days at room temperature. From time to time I picked up the cabbage to remove the extra gas.

Delicious sauer cabbage for winter in a bucket with apples and honey - a simple step-by-step recipe

An incredibly tasty and the original sauer cabbage with apples and honey for the winter, which in this recipe is offered to harvest in the enameled bucket. Apples for this recipe must be taken exclusively acidic green varieties, such as seminar. Details of preparation of a very tasty sauerkraut with apples and honey in a bucket for the winter in simple recipe below.

Required ingredients for delicious sauerkraut with honey and apple in the bucket

  • cabbage - 3 kg
  • big apple - 1 pc.
  • carrot - 2 pcs.
  • liquid natural medical -3 st. l.
  • salt - 2-3 tbsp. l.
  • bay leaf - 2 pcs.
  • pepper peas to taste

Step-by-step instruction for the recipe in a bucket of delicious sauerkraut with an apple and honey for winter

  1. Cabbage without bass cutting thin straw. Carrot shredding on medium grater. We remove the core from the apple and cut down thin slides.
  2. Lay out cabbage, carrots and an apple in one large capacity. Solim, add pepper and bay leaf.
  3. We pour honey and gently mix. We leave in this form for half an hour.
  4. After about 30 minutes, the cabbage will become wet and can be shown in the bucket. In the process of laying a little climb cabbage, and then put the oppression.
  5. One or twice a day I piercing the cabbage with a wooden wand. After 3 days, the sauerkraut will be ready to use.

Delicious and beautiful sauer cabbage for the winter with beets - how to cook at home

Sauer cabbage with beets for the winter can be called not only delicious, but also beautiful option Snacks at home. Often, this recipe is also called cabbage in Korean, since a similar workpiece can be purchased in the appropriate cooking department. How to prepare a very tasty and beautiful sauer cabbage with beets for the winter at home, read further.

Required ingredients for tasty and beautiful sauerkraut with beets for winter

  • cabbage - 3 kg
  • carrot -3 pcs.
  • beet-2 pcs.
  • salt - 2, 5 tbsp. l.
  • garlic - 3-4 teeth
  • sugar - 1 tbsp. l.
  • pepper
  • bay leaf

Instructions for the recipe for delicious sauerkraut with beets at home

  1. Cut the cabbage with large slices, carrots and beets rub on medium grater.
  2. Cook marinade from water, salt, sugar and pepper with a laurel sheet. Cool a bit.
  3. Garlic finely cut, add to vegetables and mix.
  4. The resulting mass decompose on clean banks and slightly tumped.
  5. Pour cabbage with warm brine and cover with a lid. Leave per day in the refrigerator.
  6. The next day, get cabbage, release excess air and put on the refrigerator again. Two days later, the kale will be ready to use.

Very simple, crispy and delicious sauer cabbage in 3-liter banks - recipe for the winter, video

Simple in preparation, but at the same time crispy and very tasty sauerkraut for the winter from the video discus for the 3-Litrovybank will not leave anyone indifferent. If desired, you can add honey, apples to the formulation, hot brine With vinegar or even beet. In addition, you can make such a cabbage not only in banks, but also in a saucepan of pieces or entirely in the bucket. All the details of the preparation of a very simple, crispy and tasty sauerkraut in 3-liter banks in the video below.