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Classic delicious recipe

Let's start with a small serving and the lightest option.

Ingredients:

• Cabbage - 1 kg
• Beets - 0.5 kg
• Salt - 2 tbsp. spoons

Cooking.

Shred cabbage. Three root vegetable on a grater. Stir the slices and add salt. Squeeze lightly with your hands so that the vegetables let the juice flow.

We put the mixture in a saucepan, on top of a plate and a load (a bottle of water). We are waiting for 3 days. Usually this time is enough for high-quality fermentation. We transfer the crispy and colorful result to the banks, tamping well. Store under a nylon lid in the cold.

This cabbage option is convenient both by itself and as a base for salads. A beauty in a familiar shredder will make friends with an apple, and a pear, and with an onion, and with herbs. Experiment: you'll love it!

Recipe without vinegar in chunks with a twist

Rich brine, juicy vegetable company with carrots and a spicy accent from Borodino bread. The proportions are also notable - for a large family. Once we have worked hard, and the spectacularly crispy appetizer pleases loved ones and guests for a long time.

We need:

• White cabbage - 5 kg
• Beets - 2-3 pcs. (about 350 g)
• Carrots - 2-3 pcs. (about 300 g)
• Garlic - 1 head (about the size of a chicken egg)
• Bitter pepper (chili) - about 1 pc. (medium 8-10 cm, adjustable to taste)
• Borodinsky bread - 100-120 g (optional)
• 2 pieces of gauze (according to the diameter of the fermenting dish)

For brine:

• Drinking water - 2.5 l
• Sugar - 125 g
• Salt - 125 g
• Allspice - 12-13 pcs.
• Cloves - 3-4 pcs.
• Bay leaf - 3-4 pcs.

Other spices - to taste, for example, black peppercorns and cumin or cumin, but little by little - about 1/4 teaspoon

Important details.

• Do not forget to clarify which varieties are suitable for fermentation - at the end of the article.
• If you want to make less, all the ingredients decrease proportionally.
• Recall that this workpiece must be kept cool. It may be inconvenient for you to make a large amount of it for future use. Take a closer look at which are suitable for storage in an apartment.
• By the way, cabbage from a personal garden can be well preserved directly in forks, hanging in bags in a cellar or in a dry basement without pests.

How to cook.

First, let's make the brine. We need to pour all the ingredients into hot water and boil them for 2-3 minutes, stirring until the sugar and salt are completely dissolved. Remove from heat and let cool. We will pour vegetables with a cooled solution.

We clean the cabbage head from the upper leaves and wash it in running water. Cut into medium pieces - up to 5 cm. Peel and grind the beets and carrots on a coarse regular grater. A more sophisticated option is thin straws on the Berner.

Peel the garlic into slices and cut into slices, or whisk it a couple of times in a blender - until large pieces. We handle chili peppers for the love of spiciness. A smaller or larger piece and no seeds if you lean towards delicate dishes for all tastes.

For fermentation, we will use a convenient large container. Pots (stainless steel or enameled) or a glass or inert plastic bowl will do. Before putting the dishes into action, wash them thoroughly without cleaning agents - just with soda in warm water.

Alternating layers to the top, we stack the prepared products in this order:

• slices of bread: cover the bottom with them and cover with gauze in 1 layer;
• cabbage slices (can be slightly squeezed in your hands for juice);
• garlic flakes and chili peppers;
• straws of beets and carrots.

Fill the fermentation with cooled brine. Do not be afraid that there seems to be little liquid. It shouldn't cover the mixture. Already in the process of fermentation, the vegetables will give their juice.

The last important step is to put oppression on the cabbage. We use a plate with a diameter slightly smaller than the pan and a fairly heavy bottle of water - 4-5 liters. We keep the workpiece in the kitchen (warm) for a long time - 4-5 days, sometimes up to six. We pierce the vegetable strata several times a day to maintain the correct fermentation process. If it seems to you that the brine has a viscosity, do not be alarmed. These are features in the middle of the process.

From day 3, try and decide if it's time to put the vegetables in the cold. You will immediately understand that they are ready: the cabbage taste will be a classic sauerkraut.

Don't forget to shift ready-made cabbage with beets in clean containers with a tight-fitting lid and already without the bread, which we put on the bottom. Ideally, although not necessary, it is worth keeping this charm in the cold for another 7 days - until the most intense result.

Not only is it very tasty without a bit of vinegar, but this beauty is also useful by the highest standard. A little trouble with her. Well, patience, which is worth stocking up on, is a feature of any natural fermentation.

By the way, here is our favorite winter salad: add finely chopped onions and straws from a hard apple. Olive oil for dressing, and a bite - fresh Borodino bread, grated with garlic. Yum yum worth a try!

A simple recipe in pieces in jars without frills

Very tasty and even without the bells and whistles, to which many will rank Borodino bread

Don't want to experiment? No problem: only vegetables, medium volumes and familiar three-liter bottles. We vary the cutting of beets and carrots according to the mood, for example, we will make thin plates.

For a 3 liter jar, we need:

• Cabbage - 2 kg
• Beets - 2 pcs. average
• Carrots - 2 pcs. average
• Garlic - 4 cloves
• Chili pepper - ¼ pod
• Water - 1.5 l
• Salt - 3 tbsp. spoons
• Spices - optional (for example, from the list above)

We do it elementary.

We put vegetables in a jar, alternating layers, and fill in with cooled brine. We put the jar in a bowl and wait. ...

The workpiece reaches readiness in the heat in 3-5 days.

Be sure to pierce a couple of times during the day, try for salt at the beginning of fermentation and we evaluate from the third day, how the process is going. It depends on the current conditions in the room: it is important not to miss the moment when it is time to rearrange the snack in the cold.

Georgian sauerkraut

However, culinary experts who have lived in Georgia for a long time insist that the name is inaccurate. That's right - "in the Gurian way." Allegedly, it was in Guria - a separate region of the sunny country - that they came up with this fragrant and healthy way without vinegar, how to cook sauerkraut in large pieces in a 3 liter jar.

We need:

• Cabbage - 2 heads of cabbage (medium)
• Beets - 4 pcs. (medium)
• Garlic - 2 heads (each the size of 1 chicken egg)
• Hot red pepper - 1 pod (medium - 8-10 cm)
• Salt - up to 1 teaspoon (for water when blanching)

Brine, incl. herbs and spices:

• Water - 2 l
• Salt - 2.5 tbsp spoons (with a slide)
• Celery (greens, i.e. leaves and stems) - 1 bunch (100-120 g)
• Black pepper (peas) - 1 pinch
• Allspice (peas) - 1 pinch
• Bay leaf - 2 pcs.

Cooking is in the video below. Listen carefully to an experienced hostess. For a very tasty result, you need to take the following steps.

We cut the cabbage into equal eights, keeping part of the stump in each. Blanch these large slices in salted boiling water for 3 minutes. Proportion of salt without fanaticism: tastes like soup.

Cut the beets into thin slices, peel the pepper from seeds, peel the garlic and disassemble it into slices.

Stir the brine with all the additives and bring to a boil. You do not need to wait for cooling and filter. Everything will go into action!

We put the ingredients in the jar in layers - tighter. Fill with hot brine, and put the greens from the brine with the top layer. Cover with a lid and let it brew in a warm place. Sauerkraut with beets for the winter in Georgian style will be ready in 2-4 days.

In the video step by step cooking will start from 00:50... Happy viewing!

How to choose cabbage and other ingredients

What is the best cabbage for pickling and pickling?

You can easily find the best varieties for blanks, you will orient yourself in appearance. Look for large heads of cabbage, each weighing 2.5 kg or more. In this case, the forks should be as if flattened from the bottom and top. The color of the leaves is very light, slightly greenish or white.

Such cabbage is perfectly fermented and marinated without loss of crunch even in a thin shredder, especially when rolled in pieces. But young, very old and round-headed cabbage is not at all what suits us.

How to choose beets with rich color and flavor?

The sweet and colorful varieties have a smooth and dark skin. If we cut the root vegetable, we will not see any white rings or rough inclusions, but the droplets of juice will be clearly noticeable.

In general, if you are not too lazy to remember, you can also choose by the names of table varieties. Here are a few: Maroussia, Kestrel, Bohema, Bon-bon, Furor, Detroit and others.

What salt to use for homemade preparations for the winter?

An ideal component in any preservation is salt of domestic production, coarse grinding, without iodine and E-nis. Chinese, even large, say no forever.

What can you say about beautiful pickles: do you support our love for ruby ​​flavor? Are you going to make sauerkraut with beets for the winter? And according to which recipe: in jars or in a saucepan?

We are pleased to hear your feedback on a very tasty preparation. Other proven vegetable options are waiting for you. in the heading "Easy recipes" - "Homemade preparations"... See you and bon appetit!

P.S. For those looking for a delicious instant meal

It's hard to resist not showing pickled cabbage with instant beets. With such a blank, we began our acquaintance with a bright couple. Just a day and you can enjoy a crispy salad! The recipe is often called "Pelustka". This is a curtsey to the Ukrainian language and a comparison with rose petals.

Sauerkraut, finely chopped or made in chunks in a saucepan, 3-liter jar or bucket, is a delicious homemade snack for the winter, long recognized as a classic of the genre. There are a huge number of recipes for its preparation, and in all there is something original and attractive. Lovers of mild, neutral flavors will surely love the vinegar-free options, while fans of savory 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 delicious ideas and delight 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 juicy, crispy and very pleasant to the taste. 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 making 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 it in a deep enamel saucepan.
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 pepper, 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 pickle 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 sauerkraut 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 carrots, dry, peel and grate 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 vegetables with peppercorns and bay leaves.
6. Pour the cooled brine into the jar so that it stands just below the neck.
7. Top with a couple of peppercorns and a bay leaf.
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 a classic homemade option. Making such a snack is not difficult and the process itself does not take much time. The 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. Preservation will not lose its bright taste and 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 several upper 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 the stump, and chop the rest of the head with a sharp knife. It is not necessary to cut too thinly 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 and 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
• cumin - 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, wash well in running water, dry with a towel and remove a few upper leaves.
2. Grate juicy cabbage pulp or chop very finely with a sharp wide knife.
3. Rinse the beets, peel and 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 should be tightly packed into sterilized jars, filled with vegetable juice, rolled up with tin lids and sent for winter storage to a cellar or basement.

Fermenting cabbage for the winter in a city apartment is difficult, but possible. There are recipes for pickling in glass jars, in small containers, sauerkraut can even be canned, however, vitamins, which are so valuable sauerkraut for the winter, will suffer greatly. There are several iron rules, observing which, you will get excellent sauerkraut for the winter, even if you use the latest technologies and recipes.

For pickling, choose late varieties of cabbage, with ripe, white heads of cabbage, as they contain more sugar needed for fermentation.

There is no need to wash the cabbage before shredding, just remove the green leaves and remove the blackened and dirty areas.

... Shred cabbage like this: cut the cabbage from the stalk in half or into 4 parts, cut the stump and shred the cabbage across the veins into strips about 2-3 mm wide. Shredding lengthwise is not recommended as this will result in a lot of rough parts.

The larger the shredded cabbage, the more vitamins and other useful substances are stored in it. So pickling with whole heads of cabbage is perhaps the ideal option (not everyone, however, suitable).

For fermentation, it is better to choose a wide enameled pan - the larger the area of ​​contact of cabbage with air, the better the fermentation process.

With the onset of fermentation, foam appears on the surface, it should be removed daily.

... To release gases, cabbage should be pierced with a clean wooden stick to the very bottom or stirred; if this is not done, the cabbage will taste bitter.

Make sure that the cabbage is always covered with brine. If there is little juice in the cabbage, add brine at the rate of 1 tbsp. with a slide of salt per 1 liter of boiled water.

And finally - two folk signs: you need to ferment cabbage on those days of the week that have the letter "r" in the name (Tuesday, Wednesday, Thursday, Sunday) and on the growing moon - then your cabbage will be crispy, juicy and moderately sour.

Ingredients for a 3 liter can:
4 kg of cabbage,
300-500 g carrots,
½ cup sugar.
Brine:
1 liter of boiled water
1.5 tbsp salt.

Preparation:
Mix the chopped cabbage with the grated carrots, rub with your hands, squeezing lightly so that the cabbage gives juice, and put it tightly in jars. Fill with brine to the top. Tie the neck of the jar with gauze. Put the jars of cabbage in a bowl, as juice will pour out of them during fermentation. After 3 days, drain all the juice, dissolve the sugar in it and pour it back into the jars of cabbage. After 3-4 hours, you can already eat cabbage. Store in the refrigerator.

Sauerkraut for the winter "Original"

Ingredients:
10 kg of cabbage,
500 g carrots
2 pods of hot pepper,
4 heads of garlic,
800 g sugar
400 g of salt
9 l of water,
dill or caraway seeds - to taste,
celery or parsley.

Preparation:
Cut the cabbage into large pieces, remove the stumps. Fold in a container for fermentation and fill with brine from water and salt. Press down with yoke and leave for 4 days. Then chop the cabbage and put it back in the container, sprinkling with grated carrots, chopped garlic and hot pepper and a small amount of dill or caraway seeds. Add greens to taste as well. Drain the brine in which the cabbage was fermented, strain, boil, cool and pour over the cabbage. Leave under yoke for another 2 days, then mix with sugar and fill in 3-liter jars. Keep cold.

Sauerkraut in jars with vodka and sugar. Sauerkraut (for 1 kg of cabbage - 20-25 g of salt, 30 g of carrots) is stuffed very tightly into 2-3 liter jars, draining excess brine. Pour 3 tbsp on top. sugar and pour in 2 tbsp. vodka. Banks are rolled up with metal lids. You can store such cabbage even in a warm room.

Ingredients:
1 kg of cabbage
500 g pickled or pickled cucumbers,
20 g of dill seeds.

Preparation:
Blanch the chopped cabbage in boiling salt solution (500 g of salt in 1 L of water) for 1 minute, then immediately immerse in ice water and drain off excess water. Grate cucumbers on a coarse grater, mix with cabbage, place in a wide container, cover with cabbage leaves and put a little oppression on top. Leave for fermentation for 2 days, remembering to pierce the cabbage with a wooden stick to the bottom of the vessel to release gases. Then transfer to jars and store in a cool place.

Sauerkraut in cucumber brine. Chop the cabbage and place in a wide container. Strain the cucumber pickle and pour over the cabbage so that, with a little pressure, it protrudes over the cabbage. Leave for 3 days at room temperature, then transfer to jars, add brine, if necessary, and refrigerate. In a day, the cabbage is ready.

Ingredients:
5 kg of cabbage,
300 g beets
100 g horseradish root,
100 g of garlic
50 g of parsley root (can be replaced with 1 bunch of herbs).
Brine:
3 l of water,
150 g salt
⅔ stack. Sahara.

Preparation:
Cut the cabbage into large pieces, removing the stump, grate horseradish or mince, chop the parsley and garlic, cut the beets into slices. Lay the cabbage in layers in a container for souring, compacting, alternating the cabbage with layers of horseradish, beets and spices. Bring water to a boil, dissolve salt and sugar in it, stir until completely dissolved and cool to 40-50ºС. Pour over the cabbage, cover and leave for 3-5 days at room temperature. Transfer the finished cabbage to jars and store in the cold.

Ingredients:
5 kg of cabbage,
150 g carrots
100 g of salt
1 tbsp honey,
rye bread crust.

Preparation:
Place a rye bread crust coated with honey on the bottom of the container and cover it with cabbage leaves. Cut the heads of cabbage into 4 parts, remove the stalk and coarse parts of the leaves (do not discard these parts, they will still come in handy), and chop the cabbage with thin noodles. Spread the cabbage on the table in an even layer, sprinkle with grated carrots, coarse, non-iodized salt, and stir, lightly squeezing, so that the cabbage gives juice. Place the cabbage in a container in 5 cm layers, lightly tamping and alternating the layers with the same rough cuttings. Cover the last layer with cabbage leaves, put oppression and put in a warm place for 3-4 days. Remove the foam, poke the cabbage to the very bottom with a stick and make sure that it is always covered with brine. After fermentation is complete, transfer the cabbage to a cool place for 1-2 weeks. Then place the cabbage in 3 liter jars, cover with parchment, tie with string and store in the refrigerator.

Ingredients for brine:
2 liters of water
2 tbsp salt,
3 tbsp Sahara,
2-3 drops of laurel oil
3-4 drops of dill oil.

Preparation:
Disassemble the cabbage into leaves, being careful not to damage them. Cut off the coarse veins, roll 2-3 sheets into a roll and cut thinly into strips. Gently mix with grated Korean carrots and cover with brine made from salt and water. Leave for 3-5 days in a warm place, then drain the brine, dissolve sugar in it, add essential oils if desired and pour the cabbage again. After a day, transfer the spaghetti cabbage to jars and store in the refrigerator. Be careful when stirring and transferring the "spaghetti", do not damage the cabbage strips.

Ingredients:
2 kg of cabbage,
3 carrots,
1 stack cranberries (fresh or frozen),
½ stack. green grapes,
3 green apples.
Brine:
1 liter of water
½ stack. vegetable oil,
2 tbsp Sahara,
2 tbsp salt,
1 tbsp 9% vinegar
4-5 cloves of garlic.

Preparation:
For brine, dissolve salt and sugar in water, pour in vinegar and vegetable oil, add garlic passed through a press. Chop cabbage, grate carrots for Korean carrots, cut apples into thin slices. Stir. Put a layer of cabbage with carrots and apples, a layer of grapes, a layer of cranberries in a container for pickling, and put the remaining cabbage on top. Fill with brine, cover with a clean cloth, put a circle and oppression on top and leave for 2 days. Put the finished cabbage in the refrigerator, covered with a lid.

Sauerkraut, spicyand I

Ingredients:
3 kg of cabbage,
4-5 pcs. carrots,
90 g salt

½ tsp red hot ground pepper,
4-5 cloves of garlic.
Brine:
1 liter of water
70 g of salt.

Preparation:
Remove the top leaves from small heads of cabbage, cut a stump and cut each head into 4 parts. Grate the carrots on a coarse grater, squeeze the garlic through a press. Mix the carrots, garlic, salt and pepper, thoroughly grind and rub each leaf with this mass on all sides, trying not to break the quarters of the heads of cabbage, and pressing the leaves together so that the hot mixture soaks the entire volume. Then place the stuffed quarters tightly in an enamel saucepan or bucket, press down with a load so that the brine appears, and leave for a day. If there is not enough liquid, prepare the brine by dissolving the salt in boiling water and cooling it down, and pour over the cabbage. After 3-4 days, the spicy snack will be ready.

Ingredients:
1 medium head of cabbage
2 carrots,
5 black peppercorns,
5 carnation buds,
3-4 bay leaves,
½ tsp ground red pepper
½ tsp ground black pepper,
1 tsp Sahara,
1 tbsp salt,
1 tbsp 9% vinegar.

Preparation:
Mix the chopped cabbage with grated carrots, spices and vinegar, remember well that the cabbage let the juice out, cover with a lid and leave at room temperature for a day. Then put it in the refrigerator.

(recipe for raw foodists and advocates of a healthy lifestyle). A large enamel bucket will require 6 kg of cabbage, 2 kg of carrots, ½ stack. dill seeds, a few bay leaves, a few carnation buds. Chop the cabbage, mix with grated carrots and spices and rub thoroughly with your hands until juice appears. Place the cabbage in the bucket, compacting each layer quite hard. Lay a circle and oppression weighing at least 15 kg (or even more) on top. This weight is necessary in order for the cabbage to produce as much juice as possible. After 12-36 hours, a large oppression can be removed and replaced with a less heavy one (2-3 kg). After another 24-36 hours, remove the load and the circle altogether and leave for 4-6 hours, after which the cabbage is considered ready. Transfer to jars and store in the refrigerator.

Dessert sauerkraut. Chop the cabbage, as usual, grind it with your hands with salt (at the rate of 50-60 g of salt per 4 kg of cabbage) and place in a fermentation container, alternating a layer of cabbage with a layer of fruit or berries to taste. For the preparation of dessert cabbage, you can take plums, peaches, sweet hard apples, apricots, gooseberries, etc. Place the cabbage for 3-4 days in a warm place for fermentation, then drain the juice, boil, add 1 cup. sugar, bring to a boil again and cool. Pour the brine over the cabbage and store in the refrigerator. Dessert cabbage should not be stored for more than 2 weeks; it quickly loses its taste.

Happy blanks!

Larisa Shuftaykina

Hello. Today, the focus will be on recipes for delicious and crispy instant recipes. This salad is especially popular because it is healthy and has summer freshness. It is also easy to prepare and is an excellent preparation for the winter.

In order to prepare this dish, you need to use white cabbage varieties, and also take only dense and strong heads of cabbage. Of course, all the rules and tips do not end there. Although fermentation is not a difficult process, some conditions must be met. Therefore, read the post to the end, then you will find out all the tricks and subtleties. 😉

Let me remind you that the white cabbage cooked in this way is perfect for all main dishes, whether with mashed potatoes or, maybe with smoked meats.

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

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

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

Ingredients:

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

Cooking method:

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

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

2. Add salt and sugar to the chopped vegetables.

Use coarse salt and not iodized salt.

3. Now mix everything well and press the mixture a little with your hands to make juice. The vegetables should be slightly salty to taste.

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

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

Piercing the cabbage to the very bottom is necessary in order for the accumulated gases to escape.

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

Usually, when serving, the salad is poured with vegetable oil and sprinkled with onions or green onions.

Sauerkraut recipe for the winter (in a 3 liter jar with pepper)

In order to diversify the salad, I suggest adding sweet Bulgarian pepper in addition to white cabbage and carrots. This appetizer always turns out to be bright and sends us back to summer!

You will need for a 3 liter jar: 2 kg of cabbage; 1 PC. carrots; 2-3 pcs. bell pepper; 3-4 bay leaves; 10-15 pcs. hot pepper peas; 6-7 pcs. allspice; 1 PC. carnations; 2 tbsp. tablespoons of salt.

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

Making cabbage with beets according to my grandmother's recipe

The following option is also a popular fermentation method. When beets are also salted with cabbage. Thanks to the addition of beets, vegetables get a rich, bright color and unsurpassed juiciness.

If the fork has bad and damaged leaves, then do not use them when shredding.

Ingredients:

• Beets - 1 pc.;
• Cabbage - 1/2 pc.;
• Carrots - 1/2 pc.;
• Salt - 1 tsp;
• Sugar - 1 tbsp. spoon;
• Bay leaf - 3 pcs.;
• Carnation - a handful;
• Allspice - a handful.

Cooking method:

1. Chop the white forks into strips and remember with your hands.

2. Then add the grated carrots and beets. Peel and rinse the vegetables beforehand.

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

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

5. Now firmly tamp the vegetable mixture until half of the jar and add the remaining spices again.

6. Re-tamp the cabbage and place the press on top. Place a saucer under the container itself. Cover everything with a clean towel and leave at room temperature for 3-4 days. Remember to pierce the contents with a wooden stick every day to release the bubbles that form during fermentation.

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

Crispy and juicy sauerkraut per day without vinegar

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

For fermentation, a wooden and glass container is best suited. However, utensils made of aluminum and plastic can also be used.

Ingredients:

• Cabbage - 3 kg;
• Carrots - 300 gr.;
• Sugar - 1 tsp;
• Salt - 3 tbsp. spoons.

Cooking method:

1. Wash the forks and remove the bad leaves. Now chop coarsely with a special grater or a sharp knife.

It is desirable that the stripes are the same size.

2. Now wash and peel the carrots, grate them on a coarse grater. You can also cut carrots into thin strips.

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

4. Next, transfer the mixture to a clean jar, while tamping the vegetables tightly. Cover with cheesecloth and leave at room temperature for a day. In the morning, you need to pierce the workpiece with a wooden stick. And leave until evening.

5. If you are preparing a snack in order to eat right away, then in the evening pierce the contents again and serve.

If you want to prepare for future use, then repeat the piercing procedure for another 3 days. At the same time, leave the container with cabbage at room temperature and cover with gauze. Then close the lid and store in the basement or refrigerator.

Sauerkraut in large pieces and with garlic. Instant recipe

And here is the fastest and most delicious way of cooking. This dish can be prepared at any time of the year, and the resulting salad will always be in demand.

The best temperature for the fermentation process is 17 to 25 degrees.

Ingredients:

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

Cooking method:

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

2. Carrots need to be peeled and cut into large pieces.

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

4. And now put 1.5-2 tbsp in the jar. tablespoons of coarse salt and cover with plain clean water. Cover the jar with a nylon lid, but in no case tightly cover it, otherwise the workpiece may "fly up". In this state, leave the workpiece for 3 days in the room, while placing the jar on a saucer and every 3-4 hours deeply pierce the contents with a fork or spoon to release the gas.

Usually, when fermented, a not very pleasant smell is formed. Do not be alarmed, it should be so.

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

Option for sourdough cabbage with honey and in brine for the winter

The following technology is not familiar to everyone, but those who have already tried this technique no longer refuse such winter preparations. What's the secret? Into the addition of honey! Try it, it turns out great.

Ingredients:

• Cabbage - 2 kg;
• Carrots - 3-4 pcs.;
• Caraway, bay leaf - to taste;
• Water - 1.35 L;
• Salt - 1 tbsp a spoon with a slide;
• Honey - 1 p. spoon with a slide.

Cooking method:

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

2. Leave the resulting mixture for a couple of hours for the white cabbage to settle. In this case, you do not need to wrinkle anything with your hands.

3. Over time, put the contents in the jar as follows: a layer of cabbage with carrots, a little caraway seeds and bay leaves, again vegetables-spices, etc.

4. Now prepare the marinade. Pour clean water into a saucepan, add salt and honey. Put on a low heat, stir everything and heat a little liquid to dissolve honey and salt. Next, pour the vegetable mixture in a jar with warm, but not hot, brine.

5. Place the filled jar in a plate or baking sheet and leave at room temperature overnight. A drip tray is required, as the marinade will drain off during fermentation.

In the morning, pierce the workpiece so that excess gas comes out. Leave for another day, pierce again. Then again we wait a day, we pierce again. After all the manipulations, our treat is ready!

Delicious sauerkraut with vinegar - a quick way to cook

Now I want to invite you to watch a video plot in which a vegetable will be fermented in a saucepan. The result is a salad option.

At the same time, vinegar is added, so the fermentation process will occur several times faster.

On average, it takes 3 days to ferment cabbage, but with the method described below, the vegetables will be ready in 3 hours.

How to cook young sauerkraut

At the very beginning, I said that early varieties of white cabbage are not very suitable for pickling. However, young forks can also be used. Just do everything according to the following recipe and try to eat the snack in the coming days.

In addition to carrots, you can add apples, beets, zucchini to cabbage. And also such spices as bay leaves, herbs and black peppercorns.

Ingredients:

• Cabbage - 2 forks;
• Carrots - 4 pcs.;
• Water - 2 l;
• Sugar - 1.5-2 tbsp. spoons;
• Salt - 4 tbsp. spoons.

Cooking method:

1. Chop the white cabbage thinly into a deep bowl.

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

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

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

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

You need to store instant sauerkraut at a temperature of +1 degrees and below.

Sauerkraut: health benefits and harms

Well, at the end of today's topic, I would also like to touch upon the question of the benefits of this product. So, thanks to the natural fermentation process, the vegetable normalizes the state of the intestinal microflora and improves all digestive processes. Sauerkraut is also capable of invariably retaining its entire mineral and vitamin complex for as long as 2-3 months. Also white cabbage contains a large dose of ascorbic acid. Therefore, with regular use of the vegetable, immunity increases and vitamin deficiency is prevented.

Of course, do not forget that despite such positive and beneficial properties, sauerkraut can not be eaten by everyone. So, its use is not recommended for people suffering from gastric ulcer and duodenal ulcer, gastritis, pancreatitis, hepatitis, cholecystitis, urolithiasis and other gastrointestinal diseases.

For those who suffer from flatulence, its use is also undesirable. If you are prone to swelling or have kidney problems, then also refrain from taking an acidic product.

If you have no contraindications, then in order for sauerkraut to bring only benefit to the body, and not harm, use it 2-4 times a week, not more often.

I hope my information was up-to-date, and the recipes were in demand. That's all for me. Bye Bye!

Step-by-step recipe for sauerkraut pieces with photo.

• National cuisine: home kitchen
• Type of dish: Billets, Fermentation
• Complexity of the recipe: Simple recipe

• Prep time: 18 minutes
• Cooking time: 5 days
• Servings: 50 servings
• Calorie count: 130 kilocalories

Sauerkraut contains more vitamins than shredded cabbage. And eating a crunchy large piece of cabbage is much nicer. In my recipe for cabbage, I added hot pepper. Delight!

Number of Servings: 50

Ingredients for 50 servings

• Cabbage - 10 Kilograms
• Carrots - 500 Grams
• Bitter capsicum - 2 Pieces
• Garlic (heads) - 4 Pieces
• Sugar - 800 Grams
• Salt - 400 Grams
• Water - 9 Liters
• Cumin - - To taste

Step by step

1. Sauerkraut takes its rightful place among snacks. Sauerkraut with garlic and hot pepper acquires a spicy taste and is amazingly crunchy! I just love it with bread. She perfectly meets all my needs for vitamin C. And such a snack is good on days when you want something (no one knows what).
2. So, how to cook sauerkraut in chunks?
3. Remove damaged and dirty leaves from cabbage. Cut into large pieces and remove the stalk.
4. Place the cabbage in an enamel bowl or sourdough barrel.
5. Prepare a brine with water and salt.
6. Pour the prepared cold pickle over the cabbage. Cover with a plate or wooden circle and press down. Leave it under oppression for four days.
7. Peel and rinse garlic, hot peppers and carrots. Chop.
8. On the fifth day, select the cabbage from the dishes. Save the brine! Toss with chopped carrots, garlic, hot peppers, and cumin. Return everything back to the sourdough dish.
9. Strain the cabbage brine and boil. Then cool it down and pour over the cabbage. Cover with a plate and leave under pressure for another day.
10. On the third day, mix the cabbage with sugar and, lightly squeezing, place in clean three-liter jars.
11. Sauerkraut pieces are ready! Store the cabbage cold.
12. Bon Appetit!