Sauerkraut is, first of all, delicious and useful product... It contains a lot of vitamins, vitamin C in it is 30-70 mg per 100 g (depending on the starter culture), this is almost daily rate for humans. Vitamins K, B, A have a good effect on stress resistance, vitamin B6 is necessary for the breakdown of protein compounds. Vitamins K, U help the absorption of foods, prevent the development of allergies, including asthmatic reactions. The abundance of vitamin PP strengthens hair and nails. But most importantly, it's a good snack.

It is better to take hard, elastic white cabbage for pickling, we will take white cabbage, it will make the most awesome appetizer.

Some types of cabbage are not suitable for pickling, they have tight veins, but they have little juice. They have a feature that they are stored longer, I do not even recommend making a salad from such cabbage, it will not be very tasty.

Sauerkraut according to a simple classic recipe for a 3-liter can for the winter

Required Ingredients

• White cabbage, medium sized Velok.
• Carrots - 1 piece (take a medium, not very large).
• Salt - 1 teaspoon.
• Allspice black pepper -3-4 things.
• A couple of bay leaves.

1. Take the cabbage, tear off the top leaves and wash it under cold water, wash so that water does not get inside the cabbage, that is, holding the head of cabbage. Then let the cabbage dry or wipe it off. We take a knife in our hands and cut it in half, for the convenience of shredding. If the volume is small, then you can cut it with a knife, if the volume for pickling is large, then it is better to take a shredder, it will be much faster to cut the cabbage. The stump should be thrown away, it is not necessary to chop it. You can clean it and eat it, but I do not recommend eating a lot, I do not recommend it contains a lot of nitrates.

3 We take and cut the carrots, but do not crush them with cabbage so that the cabbage remains white and beautiful. It is better to grate the carrots on a coarse grater. Then we take carrots and mix with cabbage.

4 Add Bay leaf and black allspice... Then we take everything that we got and mix it.

5 Then we take any dishes, jars, enamel pot, tubs, barrels, in general, in what we will salt and wash and dry well. Pots must be taken without chips and rust.

6 When the container is prepared, we take the product (everything that we interfered with) and put it there, slightly pressing down. By the way, if you salt a large volume, it will be difficult to tamp, it is better to tamp in small batches. so that the cabbage starts up the juice of which will be enough for a good fermentation process, therefore, for better juice formation, it is better to process the cabbage in not very large portions.

7 When the cabbage is placed in a container, it is necessary to strongly add the juice to be higher than the cabbage and close it with some kind of lid or plate, and put a sinker on the lid, it can be a stone and a jar of water at your discretion.

It is important that the cabbage is covered with juice and does not protrude over the edges. If this is not done, then mold will appear on top, it will not keep itself waiting long. And we don't need it at all, it spoils the taste and appearance. From mold, cabbage turns gray, that is, it loses its appearance. Naturally, this also affects its taste.

8 Next, we will put the blank in the room for 1-2 days, it all depends on the temperature in the room. And most importantly, do not forget to pierce it 3-4 times a day. When piercing, foam or bubbles may appear, do not be afraid this is a fermentation process. It is imperative to pierce chopped cabbage with a stick. If the gas bubbles have no outlet to the surface, they will finished product bitter taste.

9 After 1-2 days from room temperature we take it out where it will be cooler, that is, 16-18 degrees This is the ideal temperature for further fermentation... It ends in 2 to 3 weeks. During this time, you can pierce the cabbage with a stick at least 1 - 2 times a day.

10 When the foam stops forming and bubbles go, the contents must be moved to a cold place, and kept at a temperature of 0 - 2 degrees all the time.

11 You can store it anywhere, even in banks on the balcony, even in the cellar, but figure out how to organize oppression.

Sauerkraut with apples

- white cabbage - 5 kg.;
- carrots - 2 pieces
- table salt - 100 g;
- bay leaves - 3 pcs
- black peppercorns - 10 peas
- apples of sweet and sour varieties - 2-3 pcs.

1 We take cabbage, just as in my first recipe, we dry remove the heads of cabbage, chop on a shredder

3 Then mix, salt, black pepper, bay leaf, carefully do not break the bay leaf.

4 Then in the cabbage, add the grated carrots and salt with spices and begin to mash until the juice is released.

5 For pickling cabbage, select a suitable container and fill it with cabbage, put apples between the layer and ram it so that the juice is always on top.

6 Close the cabbage on top with a plate or a lid in the top and bottom and put the oppression. We leave it to sour for 4-6 days at room temperature, do not forget to pierce every day with a stick to the very bottom in order to release gases.

7 After 1-2 days, put in jars and put in the refrigerator.

Cabbage varieties required for pickling

1 Gift. a variety suitable for pickling and salting. The head of cabbage is distinguished by a brightly degenerated wax bloom. Tight, with elastic leaves. Heads of cabbage can be different in color: light green, green, white. Their average weight is 2.5-4.5 kilograms. This cabbage variety is best used in the fall and early winter.

2 Dobrovolskaya. The variety is valuable because the heads do not crack. Heads of cabbage are large. The variety is universal. This cabbage is salted, fermented, pickled, exposed culinary processing in different forms.

3 Anniversary F1. Suitable for pickling, pickling - in this form they can be stored up to five months. The cabbage of this cabbage variety is very large.

4 Belarusian. It is very popular for pickling and pickling.

Well, there are many other varieties necessary for salting.

By the way, when you buy cabbage for pickling, it is better to taste it, it should be sweet, juicy and, accordingly, large. Therefore, what kind of cabbage you take and it will taste like this.

It's time to get it cutting boards, shredders, sharp kitchen knives. It is necessary to harvest cabbage for future use, so that in winter cabbage dishes diversify our table and delight our family.
Sauerkraut - a deliciously Russian snack. And it can be used as a completely self-sufficient dish, so it can be used as a component of other delicious dishes. For example, a filling for pies and pies, salads or hot beefs. Unlike other ceilings, a cavern, with a longer duration of its consumption, there is no need for the preparation of an accelerator, since there is a lot of cappuccino in the mix. Coca, at the same time, stands out, quite a lot, and the caxap, which is contained in the cavern, provides an absolutely natural boil response.

However, if you have used a quick cooker, you can speed up the fermentation process. With the help of the previously prepared mapinad: add the sugar solution to the used capsule. The cauliflower, seasoned according to this recipe, will be ready literally in 2-3 days, and to the taste it will be tasty, aromatic.

Instant pickled cabbage. Cabbage recipe in 2 days in a 3 liter jar

Highly quick way cooking sauerkraut. No barrel, no oppression, no product infusion long time. Maximum time for sourdough cabbage according to this recipe - 2 days. And by and large, you can eat cabbage the very next day.

Composition:
Water - 1 l
Food salt - 2 tbsp. l.
White cabbage - 2 kg
Carrots - 200 gr

Preparation:

Boil water, throw salt into it, cool to room temperature. Salt / water ratio - 2 tbsp. l. / 1 ​​liter

Shred cabbage and carrots. For every kilogram of cabbage, we take 100 grams of carrots. That is, for a medium fork of cabbage - 2 carrots.

Chopped - we begin to put the cabbage in the jar. We put and crush with a long crush, tamp. The more cabbage in the jar, the more you will have to crush and push it. It is desirable that there is no space between the layers.

When the jar is full to the very neck, pour the saline solution prepared in advance and cooled into it.

Pour gradually, letting the air come out of the cabbage mass in the jar.

Poured - and we will discriminate the contents a little. You will see how it bubbles at the neck. This is fine.
In this form, we put it somewhere in the kitchen. The room should be warm, but not hot. It is better to place some kind of bowl under the jar, because the cabbage will ferment and the juice may flow over the edge.

Periodically, the cabbage must be pierced with something like a long knife or knitting needle so that the fermentation products are removed from the cabbage throughout the entire volume of the jar. From above, we also periodically mimic, trying to push the cabbage, gases will also come out from this.

Within a day, the cabbage will look as if it has been wandering for three days (if at the usual way, with oppression to do). And after 2 days, you can eat it like sauerkraut, put it in jars and put it in the refrigerator.
A very quick way to ferment cabbage.
Pitfalls: do not overdo it with salt, otherwise the cabbage will not ferment, but will simply sour and deteriorate. Too little salt is also bad, the taste will not be the same. Best proportion- 2 heaped tablespoons for 1 liter of water.
The obvious advantages: no need to fiddle with tubs and stones-oppression, you can cook this cabbage as it ends. Eaten - done again. Bon Appetit!

Instant sauerkraut in a jar per day

Most housewives choose this sourdough method only for its speed and ease of preparation.
Composition:
White cabbage - 2 kg
Carrots - 2 pcs.
Coarse salt - 2 tbsp. l.
Bay leaf
Peppercorns
Water - 1 glass
Vegetable oil - 0.5 l
Vinegar - 250 gr
Sugar - 100 gr

Preparation:

Chop the cabbage and grate the carrots on coarse grater... Mix them together and rub with salt to extract cabbage juice.

For brine: dissolve sugar, spices, oil and vinegar in water. Boil the mixture.

Pour the mixture over the cabbage and try to compress it and cover with something heavy. Delicious in a day sauerkraut ready. After the snack is ready, transfer it to a more convenient container, a jar, which you then put in the refrigerator for storage.

Eat to your health! Bon Appetit!

On a note
There are many valuable and useful substances not only in sauerkraut, but also in its brine. For many deviations or diseases, doctors recommend using sauerkraut brine.

Instant sauerkraut. 3-day sauerkraut recipe

Composition:
Cabbage - 1 head of cabbage
Carrots - 1 pc.
Water - 1 l
Salt - 1 tbsp spoon
Sugar - 1 tbsp. spoon

How to cook cabbage for a three-day day:

Chop or shred cabbage.

Peel the carrots, wash, grate on a coarse grater.

Add carrots to cabbage.

Slightly crush, stirring with carrots grated on a coarse grater, without salt.

Fit tightly in three liter jar.

Prepare the brine. To do this, boil water, add salt.

Add sugar. Mix.

Pour hot brine over the cabbage. Cover the jar and put it in a bowl, as the brine will flow out during fermentation. Periodically pierce the cabbage with a sharpened stick to remove gas.
After 3 days, the three-day cabbage will be ready. Store cabbage for three days in a cool place.

Bon Appetit!

How to ferment instant cabbage with carrots and apples for the winter

Composition:
Cabbage (preferably white cabbage) - 2 kg
Carrots (preferably sweet varieties) - 200 gr
Apples (any kind) - 200 gr
Salt - 2 tsp
Sugar - 2 tbsp. l.

How to salt instant cabbage in a jar without vinegar:

First, we need to wash all the vegetables under running water.
Then, from the cabbage, we remove the top green leaves and cut the head of cabbage in half ( big head of cabbage into 4 parts). Now it must be chopped using a special shredder or a sharp knife into thin long strips of the same width.

Then, peel the carrots and rub them on a coarse grater.
For apples, too, you need to peel, remove the centers, and then cut them into small slices. What size should be the components of the recipe is clearly visible in the photo.
Now you need to mix the cabbage with salt and granulated sugar.

Next, we need to press the cabbage with our hands in the manner of kneading dough until the cabbage juice is released.
Then, mix grated carrots with grated cabbage and apple slices... And we transfer our workpiece to a jar for fermentation.

Please note that cabbage should not fill the dishes completely. This is necessary so that during fermentation the resulting juice does not pour out of the can.
Leave the cabbage warm for 48 hours to ferment. When the cabbage is fermented, it will need to be removed to a cold place.

Serve such mouth-watering crispy cabbage fast food better with finely chopped onion and aromatic vegetable oil... Bon Appetit!

Instant pickled cabbage at home. Recipe for a delicious crispy and juicy cabbage for the winter

The perfect sauerkraut for your whole family! Delicious and quick recipe!

Bon Appetit!

A simple recipe for quick pickling of delicious cabbage with beets for the winter

it light dish in preparation and not requiring large expenditures. And what is very important is healthy dish... Fermentation occurs naturally without the addition of vinegar.

Composition:
White cabbage-1 kg
Carrot-300 gr
Beetroot-300 gr
Celery-300 gr
Salt-2 tbsp. l.
Sugar-1 tbsp. l.
Laurel leaf
Allspice

How to make sauerkraut with vegetables:

We begin to prepare the blank by cleaning the head of the cabbage from damaged leaves, washing it in running water and chopping it.

Peel the carrots, beets and celery root, rinse and three on a coarse grater.

We mix all the vegetables.

It is better to prepare the brine in advance. Pour salt, sugar hot water... Add bay leaf and allspice to taste, bring to a boil. Let it cool to a temperature of approximately 18-25 degrees.

Pour the prepared vegetables so that the brine covers them completely. We keep vegetables for two days at room temperature. Stir once or twice a day to release accumulated gases.

Such sauerkraut with vegetables is best stored in the cold. It can be used as an appetizer, as well as as a dressing for borscht and salads, vinaigrettes. Bon Appetit!
This amount of products in the recipe does not require strict adherence, you can change the ratio of products. If desired, you can add viburnum, sour apples, cranberries or lingonberries to these products. Experiment and your sauerkraut with vegetables will be much tastier.

Instant pickled cabbage. A simple recipe for pickling cabbage in a jar without vinegar

Composition:
White cabbage - large forks
Carrots - 2 pcs.
Bay leaf - 3 pcs.
Salt - 1 tbsp l.
Granulated sugar - 1 tbsp. l.

Preparation:

The recipe is very simple. Take a whole large dense cabbage and 2 carrots.

Cut the cabbage and grate the carrots and mix them. Add bay leaves and peppercorns.
And we carefully put it in the jar. Separately, pour a warm one into a liter jar boiled water, dissolve 1 tablespoon of sugar and salt in it. Pour water into a jar. A liter does not always fit, most often a third of a liter.

We put the jar in a bowl, because water runs out of the jar during fermentation. We pierce once or twice a day with a knife or stick to release accumulated gases. Cabbage is usually ready in 2 days, but there are more, you need to try.

Garnish with cranberries when serving. Bon Appetit!

Sauerkraut with cranberries in an instant can

Composition for one barrel:
10 kg of cabbage
200 grams of cranberries
some dill
1 cup fine salt

Preparation:
Previously, they fermented cabbage in barrels. For food, we cook instant sauerkraut in jars according to the same recipe as for a barrel and we take products in the same proportions. For this recipe, in a jar with a step-by-step photo, salt only one head of cabbage, take salt and cranberries in proportion to the weight of the cabbage.

We start the preparation of sauerkraut with cranberries by removing the dry top leaves, cutting the head of cabbage in half, removing the stump and cutting the cabbage into small strips.

Putting the shredded cabbage in plastic container and add salt and mix.

Carefully crush the cabbage with your hands so that it gives juice. Then, tamp it tightly in a bowl and leave for an hour. Then, we repeat everything: mnemon, ram, leave to stand for another hour.

Add the dill to the cabbage that gave the juice. Stir, drain the excess juice. Sometimes there is a lot of juice, but you cannot completely drain all the juice - the cabbage will be dry and not crunchy. We leave on salting for a day in a cold place. It is necessary to pierce the vegetable mass with a sharpened stick or a long knife to the very bottom several times a day, releasing gases.

At the last moment, add pure cranberries and mix gently with your hands or a wooden spatula.

Now, you can put the cabbage in jars and store in the refrigerator. Although, if you make a preparation for the winter from a large number cabbage, the keg is preferable.

Delicious sauerkraut with cranberries served with hot dishes or as cold appetizer... Bon Appetit!

Instant sauerkraut with vinegar

This simple recipe is for those who like to crunch cabbage - and faster.

Composition:
White cabbage - 1 forks (or 2)
Carrots -2 pcs.
Garlic-5-6 cloves
Bitter peppercorns - to taste and desire
For the marinade:
1 liter of water
3 tbsp. l. salt
1 cup 5% vinegar
2-3-st. l. refiner. vegetable oil
2 tbsp. l. honey

Preparation:

Shred cabbage, carrots, on a coarse grater. Garlic slices.

Mix everything well without squeezing the juice. If desired, put peppercorns, and, who wants, lavrushka.
For the marinade, lower the salt into the water, bring to a boil, then add to the boiling brine vegetable oil, vinegar. And as soon as the water starts boiling honey again. As you know, he does not tolerate heat treatment, so you need to try to do everything as quickly as possible.

As soon as the mixture is mixed and the water boils, immediately pour the prepared cabbage with it.
Now we put it under oppression and leave it at room temperature for 12 hours.

After the time has elapsed, we transfer it to storage jars, after squeezing out excess liquid a little. You can store it in the refrigerator or just on the balcony.

The cabbage is completely ready. Before using it, you can still fill it with fragrant homemade oil, add onion. Help yourself!

Sauerkraut is a real treasure. In winter, it often happens that you want sour, vigorous cabbage, which crunches in your mouth. This is a real salvation in winter. The guests suddenly appeared - the appetizer is ready for the table. And just like a salad, especially for fried potatoes - you will lick your fingers! In addition, sauerkraut is a very healthy product. Rumor has it that she cures all ailments. An excellent salad, a sea of ​​vitamins and a wonderful taste, it just flies away especially in winter.

For those with a sweet tooth, I would like to advise you to look at the blog of my colleague Tatyana for delicious and quick recipes for the winter of apple jam. Good luck, until we meet again on my blog.

First recipe below- just such a valuable fermented version. For a leisurely fermentation, it is actually quick cooking. Crispy cabbage slices will be ready after 2-3 days of infusion in a jar at room temperature.

We have included a second sample in the article. Ultra-fast with hot marinade. There is no use in it anymore natural fermentation because the marinade contains vinegar. It is a preservative and does not form "live bacteria" with it. But spicy vegetables ready to sample in 12 hours.

Choose awesome appetizer to taste and purpose and cook more often all winter long!

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Instant pickled cabbage without vinegar

Super crisp recipe for everyone who loves tasty and healthy. Sourdough in a marinade containing only salt and spices and can be adjusted to taste. Ready-made slicing without oil, therefore, requires refueling with something as useful as possible. For example, olive oil first spin. Everything .

For a short effort and a couple of days of patience, you will receive a traditionally great ingredient winter salads, sour soups and stewed stew with meat.

• Cooking time - 30 minutes for preparation + 2-3 days for fermentation. We try for readiness after 2 days of infusion in a warm place.
• Calorie content per 100 grams - no more than 40 kcal.

We need:

• Cabbage - 2.5-3 kg
• Carrots - 3 pcs. and over average sizes
• Water - 1 liter
• Salt (no additives) - 2 tsp
• Spices to taste
• We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.

Important details:

• You can put carrots as much as you like. We love it when there is a lot of it. This also gives the brine a pleasant warm shade, and adds sweetness to the cabbage.
• Spices can also be adjusted to suit you. More bitter pepper means more pungency. And also cumin, cloves, ginger and even turmeric. This classic pickled recipe responds affably to many experiments.
• Our ingredient proportions will give traditional and juicy salad without too much pungency. The brine can also be pleasant as a standalone drink.

Let's prepare the vegetables.

Thinly chop the cabbage. We are always helped by the Berner grater. Many housewives love a special hand shredder knife (or hand shredder). It can be bought right now in the fermentation season at any bazaar in the rows with barrel salting.

Chop the peeled carrots to taste. Do not forget that there is not only a coarse grater. In this recipe, we are using medium.

Combine cabbage and carrot slices and mix, fluffing along the way. It is convenient to work with your hands.

We will have brine on water, not pickle in own juice... Without grinding, the cabbage will be as crispy, refined and textured as possible.

We put the mixed vegetables in a jar in half and lightly tamp. Put spices on top. In our case, this is 1 bay leaf, 3 allspice peas and 1 tiny hot pepper... On top of the spices in the jar, put the remaining cutting of vegetables and repeat the set of spices again.

You can add cloves or remove the pepper, if you don't like even a hint of spiciness. These experiments will remain within the framework traditional flavors.

Prepare the marinade, pour in the vegetables and put the ferment under supervision.

Water at room temperature (!).

It is advantageous to prepare 1.5 liters of brine for a 3-liter jar. The proportion for 1 liter is 2 teaspoons of salt. You need pure salt without additives. Accordingly, for 1.5 liters of water - 3 teaspoons. We put in spoons without tops and taste.

Our goal is a slightly saltier solution than perfect soup... Usually 3 level teaspoons are enough if the salt is extra milled. But there are different brands of salt, and the coarse grind is not so salty.

Stir the salt in water until it is completely dissolved and pour the cabbage in a jar, covering the slices. We take a plug and pierce deeper vegetables, allowing the brine to penetrate to the very bottom.

You can use a long wooden stick to nod to the principles of natural fermentation. Strict Zozevites and Ayurveda aficionados strongly recommend working with fermented foods only with wood or ceramics.

If such restrictions seem to you unnecessary troubles, look for a long two-tine flip fork fried dishes... She will allow go even deeper in a dense layer of vegetables.

• Use any tool to make simple movements: in depth and parted the cutting, let's go bubbles. And so in several places of the vegetable mass.

We add the brine almost to the top - 1 cm before the neck of the jar. Usually a little bubbles form at the top, like foam.

We put the jar in a bowl so that the inevitable fermentation foam can gently drain from the jar. We put a fork next to it, which will remind you of the need to pierce the thread from time to time. This will allow you to constantly release air bubbles formed during fermentation upward.

We pierce vegetables 2-3 times a day.

We keep the jar at room temperature for 2 to 3 days.

If your home is warm, it will take less time to cook. If the conditions are sports (+/- 20 degrees), then 3 days is the standard period. Next, we put the vegetables in the refrigerator to stop fermentation, otherwise the cabbage will turn out to be too sour.

• We advise you to try the slicing already at the end of 2.5 days and proceed according to your own preferences for readiness.

We get good sauerkraut and quite a lot of liquid that flows through the neck of the jar. As soon as the cabbage is ready, cover the container. nylon cover and put it in the cold.

Once we tried the honey version.

On top of the cabbage 2 tablespoons coarse salt with a slide and the same amount of honey. Fill with water at room temperature. Follow the recipe above. Try it after 2 days - for readiness (i.e. is it time to put it in the refrigerator). Honey cabbage also very tasty and suitable for everyone who is not allergic to honey.

Pickling quick classic cabbage in 12 hours

This savory guest of our meals is called "Provencal". It is not only quick cooking, but also looks very impressive. And how useful during the holidays! If you overdo it with alcohol, delicious pickle- a popular first aid tool in the morning after New Year's Eve.

• Cooking time - 30 minutes for preparation + 1 day for pickling. We try for readiness in 12-14 hours.
• Caloric content per 100 grams - no more than 100 kcal.

The result of simple work is completely ready salad already filled with oil. It can be stored in the refrigerator for up to 1 month without problems, but eaten in a couple of sessions. So good!

We need:

• Cabbage - 3 kg
• Carrots - 300 g or to taste
• Garlic - 4-5 large cloves, or to taste
• Bulgarian red pepper - 2-3 pcs. medium size (can be frozen)

For a hot marinade for 1 liter of water:

• Salt (rock, coarse) - 2 tbsp. spoons
• Sugar - 1 glass
• Vinegar, 9% - 80 ml
• Little vegetable - 1 glass

Important details:

• 1 glass - 250 ml
• From spices best decoration marinade - cumin, 5-10 grams. You can also add allspice (6-7 peas) and cloves (1-2 pcs.).
• Carrots and garlic can be adjusted to taste. The proportion that many like: for 1 kg of cabbage - 1 piece of medium carrots and bell pepper.
• Frozen sweet red peppers are pickled as good as fresh ones. If there is, feel free to use.
• Convenient and safe cooking- in an enameled or stainless steel pan.

The preparation is simple and quick.

Shred cabbage as thick as we like in salads. We knead with our hands in a spacious bowl, lightly, without fanaticism. Carrots - sticks with a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Chop the garlic into thin slices. Cut the pepper into strips of 0.5-0.8 cm thick or into cubes about 1 cm. Combine the cut vegetables and mix well. Again, it is most convenient to work with your hands.

Cooking the marinade.

Start cooking when the vegetables are chopped and mixed. We heat 1 liter of water on the stove, add salt and sugar to it, pour in oil and stir until the bulk components are completely dissolved. As soon as the liquid boils, pour in the vinegar, spoon a couple of movements and turn off the heating. Be sure to cover with a lid so that the vinegar does not evaporate.

We put ½ vegetable mix into the selected container and tamp it tightly. Fill in half a hot marinade. Add the other half of the vegetables and add the rest of the marinade again. We put a plate on top and bend (a 1-2 liter jar of water).

Leave to marinate for 8 hours.

When the vegetables are cold put in the refrigerator for another 16 hours. After 12 hours of infusion, you can try.

TOP-2 secrets for successful fermentation

Which cabbage varieties are best for you?

Dense and flattened on both sides, maximum white heads of large size (from 3 kg 1 piece). These varieties are crunchy and do not lose their shape even in thin slices.

Young cabbage is poorly fermented and too old. They soften untidy and often lose the crunch of varieties with a spherical head of cabbage.

How to prepare new refreshing meals?

In addition to the bright participation in stew with meat, in borscht or hodgepodge, both spicy cabbage make friends easily with available colleagues in salads without heating.

Add to the mouthwatering fermentation result onion, sweet apples, berry frosts, boiled beets, canned corn, boiled beans or potatoes. You can enrich the flavor of your daily meals and add to winter menu antioxidant vitamins.

We will be glad if you like any recipe for instant cabbage. Both are delicious! And you must admit that it is true that for useful fermentation it takes longer without vinegar.

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