Sauerkraut becomes real for the winter strategic reserve... It can be used to cook vegetable salads, side dishes, and full-fledged main courses, as well as various soups and borscht. Moreover, sauerkraut itself is already tasty and healthy snack... It is often served even at festive table, and at home they are constantly used as a light snack.

To cook sauerkraut for the winter is very simple. You don't even need to make a marinade for this. Sometimes brine from water, salt and sugar is added to vegetables, sometimes they are left in own juice... You can make sauerkraut in an enamel bowl, barrel, or glass jars. In this case, you can cut it thin straw, squares, in large pieces or even leave it intact. Cabbage is usually stored in the same container in which it was fermented. To do this, simply move the sauerkraut to a cool place and make sure that the brine always covers the vegetables.

Usually cabbage is fermented with the addition of additional ingredients... So, for sourness, cranberries, green apples, lingonberries are added to it, for color - carrots or beets, for aroma - black and allspice, garlic, cloves, caraway seeds, etc. Lovers of a more varied taste palette also added to cabbage spicy pepper, honey, etc.

The cooking time for sauerkraut depends solely on the recipe chosen. It can vary from a few hours to several weeks. Of course, the taste and consistency of the dish are significantly different, so there is simply no universal method of fermentation.

In Russia, cabbage has long been fermented in oak barrels... Finding one now will also not be difficult, while it will be even more convenient. There are several advantages to this method of sourdough sourdough. Firstly, a lot of pickles are immediately obtained, and secondly, they can be stored in the same barrel, taking out the cabbage as needed. To make the appetizer really sour, it is better to add green apples to it. The Antonovka variety is perfect. These apples accentuate the taste of cabbage and at the same time keep their shape well without turning into gruel.

Ingredients:

• 10 kg of cabbage;
• 8 apples;
• 8 carrots;
• 2 pinches of cumin;
• 200 g of salt;
• 50 g sugar;
• Water.

Cooking method:

1. Remove the top leaves from the heads of cabbage and remove the stump, cut the rest into thin strips (chop).
2. On coarse grater grate the carrots, and cut the apples into not very large slices.
3. Rinse the barrel thoroughly, sterilize it with boiling water.
4. Place whole cabbage leaves on the bottom of the barrel.
5. Sprinkle the chopped cabbage with salt and sugar and press well with your hands.
6. Combine cabbage, apples, carrots and cumin.
7. Put the resulting vegetable mass in a barrel and tamp it slightly so that there is 10 cm of free space to the edge of the barrel.
8. Cover vegetables whole cabbage leaves, and put a linen cloth on them.
9. Place a wooden circle on a rag, and a load on it (you need the circle to get a little wet in brine).
10. Keep cabbage in a barrel when room temperature a week and a half, regularly piercing the contents of the barrel with a wooden stick to the very bottom.
11. Store the finished cabbage at zero temperature.

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Carrots make the cabbage more juicy and crunchy, so you'll need a lot of it in this recipe. At the same time, the brine is used the simplest, so even a novice cook can resort to this cooking method. It is recommended to cut the cabbage as thin as possible - this will make it even tastier and more convenient to eat. Also take a look at the head of cabbage before purchasing. IN fresh it should also crunch if you press on the leaves with your finger. Then the sauerkraut will be crispy!

Ingredients:

• 1 head of cabbage;
• 4 cloves of garlic;
• 4 carrots;
• 1 liter of water;
• 1 ½ tbsp. l. Sahara;
• 2 tbsp. l. salt.

Cooking method:

1. Chop the cabbage and grate the carrots on a coarse grater.
2. On the table or cutting board put the cabbage in one layer and cover it with a layer of carrots.
3. Wash the vegetables well with your hands, then mix them with the minced garlic.
4. Arrange the resulting assortment in jars, not tamping the vegetables too tightly.
5. Mix warm water (not hot), salt and sugar, wait until the grains are completely dissolved.
6. Pour the cabbage and carrots with brine up to the shoulders.
7. Sterilize the jars in boiling water for 30 minutes, then tighten the lids and cool completely.

Sour cranberries and sweet aromatic honey make this dish very spicy and interesting. Such an appetizer can surprise even true connoisseurs of sauerkraut and forever change their idea of \u200b\u200bthis delicacy. For convenience, honey is best used in liquid form, otherwise it will be very difficult to evenly distribute it over all vegetables. It is recommended to serve cabbage with carrots and cranberries after cooking with the addition of fresh herbs and aromatic vegetable oil.

Ingredients:

• 2.5 kg of white cabbage;
• 100 g cranberries;
• 6 bay leaves;
• 1 tsp honey;
• 1 tbsp. l. salt;
• 2 tsp ground black pepper;
• 3 carrots.

Cooking method:

1. Chop cabbage, grate carrots, put everything in a deep bowl.
2. Add salt, black pepper and honey to vegetables, mix well.
3. Slightly mash the vegetables with your hands, rinse and sterilize the jars.
4. Put a couple of bay leaves on the bottom of the jar, then some cabbage and carrots.
5. With the next layer, add cranberries to the jar, then vegetables again, etc.
6. Put oppression on the cabbage and pierce it with a wooden stick to the bottom twice a day.
7. Keep the cabbage like this at room temperature until the end of fermentation (bubble formation), then store in a cool room.

Now you know how to cook sauerkraut for the winter according to a recipe with a photo. Enjoy your meal!

Sauerkraut for the winter is a very important ingredient for many of your favorite dishes. Such blanks will definitely come in handy for the hostess both for weekdays and for holidays. How to cook sauerkraut for the winter, experienced chefs know firsthand, and the following tips from professionals will help beginners:

• Before you ferment the cabbage, it is better not to rinse it so that more is preserved in it. nutrients... It is enough just to remove the top leaves from the head;
• Cabbage is best for pickling. late varietiesharvested before the first frost. Also, when choosing a fruit, you should pay attention to its color. The crispest and juiciest cabbage with white leaves;
• Sauerkraut should be stored at low, but not freezing temperatures. The cold kills in her useful microelements and spoils the consistency of the vegetable. As a result, even after a short stay in the refrigerator, the snack will no longer be crispy and just as tasty;
• While the cabbage is fermenting, pierce it with a knife or stick every day to release accumulated gases;
• When the cabbage is ready, the brine stops fermenting, that is, bubbles no longer form on it and it becomes completely transparent. Then it can be transferred to a cool room for long-term storage;
• Sauerkraut is prepared at a temperature of 18 to 20 degrees and the whole process takes an average of 2 weeks. Everything will depend on the size of the pieces, the type of cabbage and the prepared brine.

In November, cabbage is fermented in many homes. To make sauerkraut tasty and crispy, it is best to take winter varieties. Someone harvests a small amount of cabbage. But most zealous owners in the fall ferment cabbage for future use, so that there is enough for the whole winter. I also try to cook more sauerkraut every fall, and until spring I always have jars and buckets of crispy cabbage in my cellar. Moreover, in spring it contains as many nutrients as in autumn. But this is what sauerkraut is famous for! I'll show you my recipe sauerkraut for the winterwhich I have been using for many years. And there has never been such a thing that the cabbage did not work out. Cabbage is always juicy, crispy and very tasty.

Ingredients

To prepare sauerkraut for the winter you will need:

fresh cabbage - 10 kg;

carrots - 1 kg;

coarse rock salt - 200-250 g.

* You can take any amount of salt from 200 to 250 g, the cabbage will be delicious anyway.

Cooking steps

Mix everything, as if loosening the contents of the pelvis. Do NOT rub with your hands. Handle the cabbage carefully and gently, try not to crush the cabbage.

Store sauerkraut in a cool place. It is possible in the refrigerator, in the cellar, on the loggia, on the balcony. Even if the sauerkraut freezes in winter, it's okay, it won't affect the taste. It will be enough to bring it into the house, defrost it and it will be tasty and healthy again. It is very convenient to transfer cooked sauerkraut from a tank to jars and store in them.

Bon appetit and delicious winter you!

Sauerkraut, finely chopped or made in chunks in a saucepan, 3 liter jar or bucket, is delicious homemade snack for the winter, long recognized as a classic of the genre. There are recipes for its preparation. great amount and they all have something original and attractive. Lovers of mild, neutral flavors will certainly love the vinegar-free options, and fans spicy shades will appreciate the recipes with honey, apples and cranberries. We have collected the most popular cooking methods and offer you to try each of them. Use these tasty ideas and please your loved ones, loved ones with amazing dishes on holidays and every day.

Sauerkraut for the winter with cranberries and honey - a delicious snack in 3 liter jars

Sauerkraut prepared according to this recipe for the winter will turn out to be juicy, crispy and very tasty. Honey will speed up the fermentation process and soften the acidity of the cranberries, giving them a soft, slightly piquant hue.

Essential ingredients for making sauerkraut with honey and cranberries

• cabbage - 3 kg
• carrots - 3 pieces
• salt - 10 tsp
• honey - 2 tablespoons
• cranberries - 200 g

Step-by-step instructions on how to deliciously ferment cabbage for the winter in a 3-liter jar

Cabbage, sauerkraut in pieces for the winter - a very tasty preparation in a saucepan

If you want to cook something unusual for the winter, you should pay attention to the recipe for cooking sauerkraut in slices in a saucepan below. The appetizer turns out to be quite spicy and is great as a bright addition to meat or fish dishes... The amount of burning components can be adjusted to your own taste, enhancing or, conversely, weakening some shades.

Essential ingredients for cooking sauerkraut in slices for the winter

• cabbage - 5 kg
• carrots - 250 g
• bitter pepper - 1 piece
• garlic - 2 heads
• water - 4.5 l
• sugar - 400 g
• salt - 200 g
• cumin - 1 tablespoon

Step-by-step instructions on how to prepare sauerkraut in chunks for the winter

1. Remove the top spoiled leaves from a large, dense head of cabbage, cut the pulp into large pieces of arbitrary shape and put in a deep enamel pan.
2. Boil water in a separate container, add sugar and salt, boil to dissolve the crystals. Then cool and pour the cabbage pieces with brine.
3. Cover with a wooden circle or plate, press down with a load and leave for 4 days.
4. Wash carrots, peel and chop finely. Chop the garlic and hot pepper.
5. On the fifth day, remove the cabbage pieces from the pan, combine with carrots, garlic and hot peppers, sprinkle with caraway seeds and return back to the container where they were salted.
6. Strain the remaining brine through cheesecloth folded in several layers and boil over medium heat. Cool and pour over the vegetable mass again.
7. Put the oppression back on and keep the dish in this form for two days.
8. On the morning of the third day, mix with sugar, squeeze a little with your hands, pack in dry, sterilized jars, seal and hide for storage in a cellar or basement.

Sauerkraut for the winter - a very tasty preparation with brine and vinegar

Cabbage fermented for the winter in vinegar brine, will be richly salty and softer in consistency. The brightness of the taste will be provided by allspice and lavrushka, and the carrots will soften the harshness of the vinegar and give the dish additional richness and juiciness.

Essential ingredients for cabbage, pickled in brine with vinegar

• cabbage - 3 kg
• carrots - 2 pieces
• bay leaf - 6 pcs
• black peppercorns - 10 pcs
• water - 2 l
• salt - 2 tablespoons
• sugar - 5 tablespoons
• vinegar - 2 tablespoons

Step-by-step instructions on how to ferment cabbage in vinegar brine for the winter

1. Remove the top spoiled leaves from the head of cabbage, chop the pulp into thin strips.
2. Rinse, dry, peel and grate the carrots for korean carrots or on a regular coarse grater.
3. Squeeze the cabbage a little with your hands and combine with the carrots in one deep container.
4. Pour water into a deep saucepan, bring to a boil over medium heat, add sugar, salt, boil until the crystals are completely dissolved, remove from the stove, cool to room temperature and add vinegar.
5. Fill the sterilized jar tightly with the cabbage-carrot mixture, sandwiching the vegetables with peppercorns and bay leaves.
6. Pour the cooled brine into the jar so that it stands just below the neck.
7. Put a couple of peppercorns and a bay leaf on top.
8. Seal the jar with a plastic lid with holes for the release of gases and leave at room temperature for 2 days.
9. Then pierce in several places with a bamboo stick and, without draining the juice, send it to the refrigerator and store there until winter.

Classic sauerkraut for the winter in a bucket - a delicious homemade snack

Fermenting cabbage in a bucket for the winter is considered classic version home preparation... Making such a snack is not difficult and the process itself does not take much time. Finished product can be stored for a long time in a cold cellar or basement. If this is not possible, you should put the snack in jars, seal with lids and place in the refrigerator. Its bright taste and the conservation will not lose its fresh aroma.

Essential ingredients for fermenting cabbage in a bucket for the winter season

• cabbage - 10 kg
• salt - 10 tablespoons
• carrots - 4 pieces
• horseradish root - 2 pieces

Step-by-step instructions on how to ferment delicious white cabbage in a bucket

1. Wash carrots and cabbage in running water and dry.
2. Remove a few top leaves from the head of cabbage and line the bottom of a bucket with them, previously scalded with boiling water to maintain sterility. Then spread out the pieces of chopped horseradish root.
3. Cut the cabbage head into several parts, cut out the stump, and chop the rest of the head with a sharp knife. It is not necessary to cut too thin so that the cabbage does not soften too much during the fermentation process.
4. Peel the carrots, grate on a coarse grater, combine with cabbage, sprinkle with salt and rub with your hands.
5. Put the cabbage-carrot mass into a bucket in small portions, pressing each layer as hard as possible.
6. When all the prepared vegetables fit into the bucket, cover them on top with clean cabbage leaves. Put a wooden circle or a wide plate on top, then put oppression.
7. Leave at room temperature and wait for the juice to ferment. When this happens, prick with a long bamboo stick twice a day so that gas comes out and the snack does not taste bitter.
8. After the mass stops foaming, take it to the cold and leave until winter. If desired, pack in jars, seal with lids and store at a temperature of + 3 ... 5 degrees.

Delicious sauerkraut for the winter with beets - a recipe without vinegar

You can harvest sauerkraut for the winter even without vinegar. It will be less harsh but retain its natural freshness and juiciness. The slices of beetroot will saturate the cabbage leaves with juice and give them a beautiful, bright color and pleasant taste, while the spices will provide piquant notes and a rich, spicy aroma.

Essential ingredients for preparing delicious sauerkraut with beets for the winter without vinegar

• cabbage - 3 kg
• beets - 200 g
• salt - 48 g
• sugar - 2 tablespoons
• ground coriander - 1 tsp
• caraway seeds - ½ tsp

Step-by-step instructions on how to make delicious cabbage with beets for the winter season

1. A strong head of cabbage without a hint of spoiling or wilting is well washed in running water, dried with a towel and remove a few upper leaves.
2. Grate juicy cabbage pulp or chop it very finely with a sharp wide knife.
3. Rinse the beets, peel and finely grate.
4. Put the processed cabbage and beets in a deep bowl, sprinkle with spices, salt, sugar and mix gently with your hands, pressing lightly.
5. When the components release juice, drain it into a separate container. Place vegetables and liquid in the refrigerator and keep there for 3-4 days.
6. After the expiration of time, the cabbage-beetroot mass is tightly packed into sterilized jars, pour vegetable juice, roll up tin lids and send to winter storage to the cellar or basement.

The best resistance to viruses in winter period - This is the maintenance of immunity. And how to maintain your immune system in winter? Of course, vitamins, minerals and proper nutrition.

Our great-grandmothers and great-grandfathers knew about this well, so they prepared thoroughly for the winter: we stocked up with preparations from home vegetables. Special attention was paid to cabbage, which is an irreplaceable source of folic acid and vitamin C. And today many housewives continue to ferment cabbage according to old home recipes. For example, cabbage is fermented in various containers, also ferment the vegetable with both classic and original ways.

Highly delicious cabbage for the winter it turns out with apples, beets, different spices and spices. These sourdough methods give the cabbage an extraordinary, unique flavor.

Not everyone knows that appetizing and crispy cabbage can be salted not only in jars, but also in a large bucket - enameled or plastic. How to ferment cabbage at home in a bucket step by step, read our article.

Ingredients

Servings: - +

• white cabbage12 Kg
• carrot 3 pcs.
• salt 2 tbsp. l.
• sugar 1 tbsp. l.
• bay leaf 4 things.
• black peppercorns taste

Per serving

Calories: 10 kcal

Proteins: 0.8 g

Carbohydrates: 1.8 g

1 hour. 25 minutes Video Recipe Print

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It is interesting: from 12 kilograms of cabbage, you will get about 10 kilograms of chopped cabbage.

Is it possible to ferment cabbage in a plastic bucket?

Answer: of course you can. Usually, enamel containers are taken in a bucket for cabbage recipes for the winter, but a plastic bucket can also serve as a wonderful container for fast food sour, crispy and tasty cabbage.

There are some guidelines to consider before fermenting. First, buy the plastic bucket only for food products... Secondly, wash the new bucket several times in warm running water before use.

Thirdly, you need to ferment cabbage in a plastic bucket before full readiness... Then it is better to shift it to glass jars... Tamp the cabbage and pour over the resulting juice.

Sour crispy sour cabbage - successful, but simple blank for winter. Thanks to her, there will always be a beautiful appetizer on your table, as if descended from video and photos from the Internet. And vitamins are provided to the family. Such a preparation will establish digestion processes in your body, keep the intestines in good shape and support the immune system. It is convenient, tasty and practical, so cook to your health!

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Cabbage is saturated with fiber, trace elements, vitamins necessary for the normal life of the body and its functioning. With long-term storage, the ingredient begins to lose its healing properties, and buying regularly in winter is not always possible. Save all nutrients the fermentation process will help. The vegetable can be used to make a filling for baking, use it as an ingredient in salads, as well as in main and first courses. We propose to consider the old proven method of how to ferment cabbage for the winter in a bucket.

Basic cooking principles

Before starting the fermentation process, it is important to know the basic subtleties that make it possible to make aromatic and crispy cabbage.

What can you use to ferment cabbage for the winter? The barrel is considered the best option for salting vegetables, as in this dish the vegetable slices become tasty, crispy. At home, the process of starter culture in tubs is problematic due to the lack of storage space. In this case, the following is considered optimal:

• enamelled pan;
• wide pots for food products;
• 3 and 5 liter glass jars;
• bucket.

The main thing is to make sure that the container is completely clean, sterile and there are no chips on it. Otherwise, you can cause significant harm to health.

Is it possible to ferment cabbage in a plastic bucket?Plastic containers are considered lightweight and durable. The main disadvantage is that the vegetable does not turn out to be so rich and juicy. As practice shows, you can ferment cabbage for the winter at home in any dish, except for aluminum containers. Lactic acid is formed during cooking. When combined with aluminum, it oxidizes the container, hence the taste ready meal will be significantly different.

What kind of cabbage can you ferment for the winter? Use only late and medium late vegetable varieties. It is easy to distinguish them by appearance... Cabbage heads big size, with more dense structure, coarse and thick leaves. Soft leaves early cabbage are not suitable for sourdough, as they become even softer during cooking.

Classics of the genre - grade Slava 1305

To give a brighter aromatic taste, it is allowed to add cranberries, apples, sweet bell pepper, lingonberries, dill umbrellas, caraway seeds. Use these ingredients only if desired. For a crispier snack, add a few slices of peeled horseradish root.

Why does mucus appear when salting cabbage? There are several reasons:

• variety of cabbage "Salad". This type is not suitable for salting. The slices themselves become not only slippery, but also soft. The workpiece is significantly different in taste;
• non-observance of the norms for laying salt (little) and granulated sugar (a lot). It is not difficult to fix this phenomenon: drain the brine and pour the cabbage with salted liquid again;
• salt is used special for canning or simple table salt without additives. Iodine can also play a role in the formation of unpleasant mucus, as it induces fermentation, not leaven;
• non-compliance with the temperature regime. Optimal up to 20 degrees. Store strictly in the cold.

How many days to ferment cabbage for the winter? It is important to observe not only temporary, but also temperature regime... Cooking cabbage takes 2 to 3 days at room temperature (19-20 degrees). After the time has elapsed, the salad is removed to a cold place for 2-3 weeks at a temperature of 16 degrees, and only then, to stop fermentation, it is brought out into the extreme cold.

Traditional option

When classic recipe, except for cabbage, carrots and spices, you do not need to add anything else. The billet turns out to be fragrant, crispy, with pleasant taste... The appetizer diversifies winter menu and will make up for the lack of vitamin C in the body. Let's figure out how to properly ferment cabbage for the winter.

Products:

• cabbage - 9 kg;
• carrots - 0.22 kg;
• canning salt - 180 g;
• granulated sugar - 2 tablespoons

The process itself:

1. Clean the forks, remove dirt, stump. Chop into thin slices. The main thing is that they are the same in thickness and length. Transfer to a basin, dividing into 2 equal parts. Peel the root vegetable, chop on a medium-sized grater.
2. Grind it with salt and sugar in parts. If the heads of cabbage are already juicy, then this action is skipped.
3. Combine all vegetables with each other, mixing thoroughly. Cover the bottom of the bucket with cabbage leaves, and put the prepared vegetable composition layers. We tamp it tightly with a wooden crush.
4. When finished, put the mass in the container, cover the surface with clean gauze, and place the load on top. Leave the bucket with the contents at room temperature for 2-3 days, remembering to pierce it to the very bottom three times a day, releasing the accumulated air inside. The gauze must be washed in warm water without detergents.
5. On the third day, take the workpiece out into the cold and keep it for another 14-21 days at a temperature of 16-18 degrees and only then put it out in the cold.

With horseradish root

The appetizer turns out to be spicy, bright in taste. Cabbage, sauerkraut crispy for the winter in a bucket, is done quickly. All relatives and friends will like it. The amount of ingredients is based on one 10 liter bucket.

Products:

• cabbage - 8 kg;
• carrots - 0.4 kg;
• rock salt - 240 g;
• horseradish root - 50 g.

1. Thoroughly rinse the container for the starter culture and rinse with boiling water to eliminate pathogenic microflora. Rinse the potent ingredient and cut into small slices. Place on the bottom and whole cabbage leaves on top.
2. Peel the forks, remove the stump and chop into strips, just not very thin. Otherwise, the vegetable will not turn out as crispy as we would like.
3. Rinse the peeled carrots, cut into slices and combine with the cabbage in a separate bowl. Sprinkle with salt and mash a little. Spread tightly vegetable mix into the prepared bucket. You can tamp it with your hands, a wooden crush. Cover with clean cabbage leaves. Put under oppression: first a wooden board, and then a 3-liter jar of liquid.
4. Remove the container with the contents in a cool place (temperature up to 18 degrees). Remove the press daily and pierce in several places. If foam forms on the surface, carefully remove. If these actions are not taken, the cabbage will deteriorate.
5. Vegetables are fermented for 10 days, after which the container is taken out into the cold, where it will be stored all winter.

The main thing is not to freeze the salad, otherwise the preparation is not so tasty.

Pickled in brine

Recipes for salting cabbage for the winter in a bucket in every family are passed on from generation to generation. Cold method starter cultures make the vegetable crispy and aromatic.

Products:

• carrots - 0.28 kg;
• laurel - 6 sheets;
• cabbage - 4.3 kg;
• black pepper - 12 peas;
• filtered water - 1.6 l;
• table salt - 60 g;
• granulated sugar - 60 g.

1. Rinse the cabbage forks, peel and remove the stalk. Chop into medium-sized strips. Peel the carrots thinly, cut on a grater for vegetable salads.
2. Rinse the bucket thoroughly and pour over with boiling water. Place prepared foods tightly in layers, together with seasonings.
3. Pour the required amount of boiled, cooled liquid into a saucepan, add non-iodized salt, granulated sugar. Stir until the bulk ingredients are completely dissolved. Pour the prepared brine over the cabbage. Cover with gauze and press. In order for the juice not to flow out of the bucket, it is not necessary to fill the container completely.
4. Kvass cabbage for the winter in a bucket for 3 days. It is important that the brine completely covers the vegetables. Do not forget to pierce with a wooden skewer 2-3 times a day, thereby releasing the accumulated air. The gauze needs to be rinsed, and the resulting foam removed. Otherwise ready-made snack will taste bitter. Put in the cold for storage.

Sauerkraut assorted vegetables

Salting cabbage with other vegetables is easy. Moreover, the recipe is very popular.

Products:

• cabbage - 10 kg;
• tomatoes - 1 kg;
• sweet peppers - 1 kg;
• zucchini - 1 kg;
• carrots - 500 g;
• garlic - 100 g;
• fresh herbs - 150 g;
• chile - 15 g.

We do this:

1. Peel the cabbage forks, cut into 4 pieces and put them in boiling water for 5 minutes. Peel the pods of sweet pepper from the stalk and seeds. Proceed in the same way as with cabbage. Zucchini, tomatoes and carrots, if necessary, peel, chop into slices. Remove the husk from the garlic cloves, rinse. Rinse greens, disassemble into small branches.
2. Prepare the bucket: rinse with soap and rinse with boiling water. Put cabbage in layers (after removing the stump), zucchini, tomatoes, peppers and carrots, shifting with fresh herbs and garlic cloves.
3. Prepare the brine. Pour clean into a saucepan, boiled water and dilute salt in it, per 1 liter - 60 grams of a loose ingredient. Strain the prepared brine and add the ingredients. Cover with gauze and put under a press for 3 days at room temperature. Remember to pierce the contents with a wooden skewer every day to the very bottom. The napkin is washed 2-3 times a day. Put the container with the contents in the cold. After 10 days, the preparation can be used.