It is believed that sauerkraut is very useful, namely:

Rules for the preparation of sauerkraut

It is advisable to choose cabbage of late varieties, for lack of use medium-late. Early cabbage can’t be fermented according to all the rules, as it has loose heads and leaves that have a bright, green color. Such cabbage does not have enough sugar, so the fermentation processes are significantly slowed down.

If the hostess decides to add carrots to the cabbage, one must adhere to the rule: carrots should be approximately 3% of all components of the dish.

If it is necessary to ferment 1 kg of cabbage, then, respectively, carrots will need only 30 g. The salt should be large. It should be remembered that iodized is not suitable.

To make the dish more useful, you can use sea salt, but you should check that it is not iodized.

This information can be seen on the packaging.

Many people practice the use of various additives that serve for taste and benefit: cumin, beets, use bay leaf, which gives the cabbage a special fragrant aroma.

Sauerkraut recipe for the winter

This recipe is designed for cooking sauerkraut crisp.

Required:

• white cabbage - usually one large fork weighs 3-4 kg;
• carrots - 4-5 pieces, if it is medium in size. Often choose juicy;
• salt - three full, but without the top, tablespoons;
• dill seeds - 1-2 tablespoons, add to taste. You need dill with umbrellas, which is enough during the creation of flaps for the winter.

Cabbage is thoroughly washed and carefully cleaned of top, dirty or rotten leaves. You can chop it with an ordinary knife, if possible use a special shredder.

Some housewives prefer to rub it with a Berner grater, in this case it is possible to adjust the width of the future sauerkraut, making it thick, medium or very thin.

After shredding, the cabbage is neatly folded into a previously prepared, clean, enameled basin, and a large pan will do.

It must be remembered that it is forbidden to use aluminum utensils for salting cabbage. In the tank, it begins to crush with your hands, gradually pouring salt in small portions. Soon, the cabbage should start the allocation of juice, then you need to leave it to be salted for 1-2 hours.

Dill seeds should be washed well, finely chopped and also sprinkled with cabbage. All ingredients are mixed with grinding movements.

After making sure that all the components are mixed well enough, the hostess can lay out the cabbage in banks.

Each time it is necessary to compact tightly so that the cabbage is not higher than the shoulders of the can. Leave room for brine, which will quickly begin to stand out.

After stacking all the ingredients in jars, it is necessary to stack them, as far as possible, not on flat, but on deepened dishes.

Such actions are necessary if there is a risk of leaking brine. The jar is left to ferment for 2-3 days.

The exact time needed to prepare the cabbage optimal for taste is calculated depending on the total temperature in the apartment. Leaving cans with cabbage for fermentation, do not cover them with a lid.

The willingness of the cabbage can be determined if it has noticeably turned white, and the juice has ceased to stand out. Jars of salted cabbage are covered with plastic lids.

They can be placed in the refrigerator and in the cellar. Many people prefer to immediately eat the first jar to take a sample from the closure.

Whole cabbage for the winter

Cabbage can be fermented not only cut into small slices, but also whole heads of cabbage.

Especially large of them, those that exceed 18 cm in diameter, are cut into several parts.

For such a cabbage, large-diameter dishes are needed. The product is stacked in layers, alternating large parts with finely chopped cabbage. All layers need to be well compacted. For 10 kg of cabbage, 300 g of salt is needed.

Some prefer to harvest large heads of cabbage without the addition of small cabbage. For cooking, you need a capacious barrel, on the bottom of which cabbage leaves are laid out without gaps. Heads are not laid to the top, covered with large leaves.

Heads of cabbage should be watered with brine until it covers the topmost layer. The standard brine recipe is simple: you need to mix 10 liters of water with 800 g of salt.

Sauerkraut without salt

Raw foodists prefer to make food as healthy as possible, so they try not to add salt to the closures. To prepare 2 heads of cabbage, you need 700-800 g of carrots.

It is recommended to add ½ tsp to the dish. ground pepper, Korean or chili is considered the most suitable. Dry ground paprika is required, 60g is enough.

Cabbage is chopped coarsely, carrots are usually cut into slices. The ingredients are placed in the dishes, seasoning is added, it is not necessary to wrinkle.

It is necessary to take three-liter jars, place cabbage in them and crush with a wooden crush to a dense state. To the neck should remain 10 cm. Cabbage is filled with clean water until the leaves are completely covered with it.

The cabbage is loaded in the form of plastic bottles of water. Every two hours, the product is pressed down with a load until excess carbon dioxide is released. After 2 days, the cabbage is ready for use or installed in a cellar or refrigerator.

Sauerkraut, harvested in any way, can only bring benefits. If you correctly measure the amount of all ingredients, observe the cooking technology, then this dish will delight the family all winter.

First recipe below  - such a valuable pickled option. For a leisurely fermentation, it is actually instant cooking. Crispy cabbage slicing will be ready after 2-3 days of insisting in a jar at room temperature.

We included the second sample in the article. Ultra-fast with hot marinade.  It no longer benefits natural fermentation, because vinegar is included in the marinade. It is a preservative and with it “living bacteria” does not form. But spicy vegetables are ready for testing in 12 hours.

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

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Instant sauerkraut without vinegar

Super crispy recipe  for all who love tasty and healthy. Sourdough in the marinade, which includes only salt and spices, can be adjusted to taste. Ready-made cutting without oil, so it requires refueling with something as useful as possible. For example, extra virgin olive oil. All .

For short efforts and a couple of days of patience, you will get a traditionally great ingredient in winter salads, sour soups and stewed meat stew.

• Cooking time - 30 minutes for preparation + 2-3 days for pickling. We try to be ready after 2 days of insisting in warmth.
• Calorie content per 100 grams - no more than 40 kcal.

We need:

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

Important details:

• Carrots can be put as much as you like. We love when it is a lot. This gives the brine a pleasant warm shade, and the cabbage adds sweets.
• Spices can also be adjusted to suit you. More bitter pepper - more pungency. As well as caraway, cloves, ginger and even turmeric. This classic pickled recipe responds warmly to many experiments.
• Our proportions of ingredients will give  traditional and juicy salad without excessive pungency. Brine can also be pleasant as a separate drink.

Prepare the vegetables.

Thinly chop the cabbage. We are always helped by a grater Berner. Many housewives love a special hand knife for shredding (or manual shredding). It can be bought right now in the season of pickling at any market in the rows with cask salting.

Grind the peeled carrots to taste. Do not forget that there is not only a large grater. In this recipe we use medium.

We combine cabbage and carrot slices and mix, simultaneously fluffing. It is convenient to work with your hands.

We will have a pickle in the water, not a pickle in our own juice. Without grinding, the cabbage will turn out to be as crisp, refined and textured as possible.

We put the mixed vegetables in a jar halfway and lightly tamp. Put spices on top. In our case, this is 1 bay leaf, 3 peas of allspice and 1 tiny hot pepper. On top of the spices in the jar, put the remaining sliced \u200b\u200bvegetables and again repeat the set of spices.

You can add  cloves or peppers, if you do not like even a hint of spiciness. These experiments will remain within the framework of traditional tastes.

We will prepare the marinade, pour the vegetables and put the kvass under supervision.

Water at room temperature (!).

On a 3-liter jar, it is advantageous to prepare 1.5 liters of brine. The proportion for 1 liter is 2 teaspoons of salt. We need pure salt without additives. Accordingly, 1.5 teaspoons of water - 3 teaspoons. Pour spoons without top and try.

Our goal is a solution slightly more salty than an ideal soup. Usually enough 3 teaspoons without a slide if the salt is extra milled. But brands of salt are different, and coarse grinding is not so salty.

Stir the salt in water until completely dissolved and pour the cabbage in a jar, covering the cut. Take a fork and pierce vegetables deeper  allowing brine to penetrate to the bottom.

You can use a long wooden stick, curtsy the principles of natural fermentation. Strict zaozhevtsy and Ayurveda fans strongly recommend that you work with fermented products only in wood or ceramics.

If such restrictions seem unnecessary to you, look for a long double-toothed fork to turn over fried dishes. She will allow go even deeper  in a dense layer of vegetables.

• Use any tool to make simple movements: in depth and spread the cut,  bubbles went. And so in several places of the vegetable mass.

Add brine almost to the top - 1 cm to the neck of the can. Usually a little bubbles form at the top, like a foam.

We put the jar in a bowl so that the inevitable fermentation foam can gently drain from the jar. We put the plug next  which will remind you to pierce the cut from time to time. This will allow constantly releasing upward formed air bubbles during pickling.

Pierce vegetables 2-3 times a day.

Keep the jar at room temperature for 2 to 3 days.

If your house is warm, it will take less time until ready. If the conditions are sports (+/- 20 degrees), then 3 days is the standard term. Next, we remove the vegetables in the refrigerator to stop the fermentation, otherwise the cabbage will turn out too acidic.

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

We get well-sauerkraut and quite a lot of liquid, which is glass through the neck of the jar. As soon as the cabbage is ready, cover the container with a capron lid and put it in the cold.

Once we tried the honey option.

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

Pickle fast classic cabbage in 12 hours

This piquant guest of our meals is called "Provencal". It is not only instant, but also looks very impressive. And how useful in the holidays! If you overdo it with alcohol, a delicious pickle is 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 to be ready in 12-14 hours.
• Calorie content per 100 grams - no more than 100 kcal.

The result of simple work - a completely ready salad, already seasoned with oil. It is stored in the refrigerator for up to 1 month without problems, but is eaten in a couple of sittings. 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 hot marinade per 1 liter of water:

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

Important details:

• 1 cup - 250 ml
• Of spices, the best decoration of the marinade is caraway seeds, 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 people like: for 1 kg of cabbage - 1 piece of medium carrot and bell pepper.
• Frozen sweet red pepper is pickled no worse than fresh. If there is, feel free to use.
• Convenient and safe cooking - in an enameled or stainless steel pan.

Cooking is quick and easy.

Shred the cabbage with a thickness, as we like in salads. Wrap your hands in a spacious bowl, slightly, without fanaticism. Carrots - straws with a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Cut the pepper in strips of 0.5-0.8 cm thick or cubes about 1 cm. Combine the sliced \u200b\u200bvegetables and mix well. Again, it is most convenient to work with your hands.

Cooking marinade.

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

We put ½ of the vegetable mixture in the selected container and ram tightly. Fill in half hot marinade.  Add the second half of the vegetables and add the rest of the marinade again. We put a plate on top and oppresses (a jar of water in 1-2 liters).

Leave to marinate for 8 hours.

When the vegetables have cooled, put in the refrigerator for another 16 hours.  After 12 hours, you can try to insist.

TOP 2 secrets for successful pickling

Which cabbage varieties are better to choose?

Dense and flattened on both sides, maximally white large heads of cabbage (from 3 kg 1 piece). These varieties crunch and do not lose shape even in thin slices.

Young cabbage is too bad and too old. Unkemptly soften and often lose crunch varieties with a spherical shape of a head of cabbage.

How to cook new refreshing dishes?

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

Add onions, sweet apples, berry frosts, boiled beets, canned corn, boiled beans or potatoes to the delicious fermentation result. You can enrich the taste of daily dishes and add antioxidant vitamins to the winter menu.

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

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Sauerkraut for the winter

I think that sauerkraut is perceived by all of us as a purely Russian dish, although such a tradition as sauerkraut exists in other countries of the world, for example, take Germany.

And in Russia they say: when the first frosts come, the time comes to sour cabbage.

I offer you a very simple recipe for sauerkraut, just super simple, I hope you enjoy it and you will cook it with great pleasure, and then with the same great pleasure to eat. And here’s the recipe itself:

Ingredients:

• fresh cabbage;
• carrot;
• dill seeds;
• salt.

1. Chop the cabbage thinly.

2. Carrots are also chopped thinly (not three).

3. I do all this on the table. The proportions are determined by eye. I get a lot of cabbage, a whole table. Sprinkle all with dill seeds and salt, add salt to taste, as you like. And do not take fine salt or iodized, it is not suitable for these purposes. Salt should be used only large for canning.

I don’t add sugar to this recipe, for the simple reason that cabbage is “snotty” from sugar (sorry for the expression). Now mix everything gently.

4. We ram the cabbage into an enameled bucket, but not to fanaticism! Close the top with a plate, put a load on the plate, you can use a jar of water.

5. When the juice appears, pierce the cabbage to the base of the bucket so that the juice goes down. Each time the juice rises, the operation should be repeated. Cabbage costs about 2-3 days until fully prepared, then you need to try. When the cabbage is ready, I transfer part of the cabbage to glass jars and send it to the refrigerator, the other part remains in the bucket, I put it on the balcony. I really like to make cutlets from such cabbage. They can be used as an independent dish or served as a side dish to. I will share the recipe in the following posts.

I have one more delicious recipe for sauerkraut for you. Please love and respect.

For the recipe you will need

Ingredients:

• fresh cabbage;
• carrot;
• salt;
• bay leaf;
• 3 liter jar.

Cooking:

1. We shred cabbage. I carry out all operations on the table.

2. Three carrots on a coarse grater.

3. Add bay leaf, mix the cabbage and place in a 3 liter jar.

4. Now you need to add water. Water should be cold, naturally boiled, previously in the water it is necessary to dissolve 2 tbsp. l salt.

5. Cabbage should stand for 3 days. Then the brine should be drained from the can and add 2CT. l sugar and pour the cabbage again, put the jar in the cold (refrigerator or basement, if any). Try in a day, the cabbage should be ready. Very tasty, quick recipe, you can make constantly fresh portion.

Do not be lazy, be sure to prepare sauerkraut  for winter. This simple, tasty and also very healthy dish can always diversify your table, both on weekdays and on holidays.

Wishing everyone a good appetite and good health.

Almost every housewife in the fall makes preparations of vegetables. Especially popular is white cabbage. It can be served as an independent dish or as a side dish. There are many recipes for keeping sauerkraut tasty and juicy for the winter.

Sauerkraut for the winter - a classic recipe

An old piece that our mothers and grandmothers did for the winter. Elastic cabbage with crunch will become your family's favorite dish.

Ingredients:

• white cabbage - 1.2 kg;
• carrots - 400 g;
• table salt - 55 g.

Cooking:

1. Separate 2-3 upper leaves from the head, chop the rest with a thin straw. Pour into an enameled basin.
2. Rinse the carrots in cool water, peel, grate, place in a bowl of cabbage.
3. Gently stir the vegetables with salt.
4. Rinse the enameled container with warm water. Sprinkle chopped vegetables, ram with a wooden pest for 11-13 minutes until cabbage juice is formed.
5. Press on top with a wide plate. Put oppression. Place in a dark place to start fermentation.
6. Daily remove oppression and pierce the cabbage with a long spoke. Fermentation takes 6 to 8 days.
7. Transfer fermented vegetables to bulk pots, which should be placed in the basement or glacier.

Recipe in brine with vinegar

A delicious spicy dish is perfect for fans of savory foods.

Ingredients:

• white cabbage - 1.3 kg;
• carrots - 330 g;
• water - 1 l;
• garlic - 4 cloves;
• granulated sugar - 95 g;
• salt - 3 tablespoons;
• vegetable oil - 90 g;
• apple vinegar - 90 g;
• pepper - 4 peas;
• bay leaf - 2 pieces.

Cooking:

1. To make brine, heat the water. Stir in it oil, salt, sugar, laurel, pepper.
2. Chop cabbage into thin strips 3 - 5 cm long.
3. Rinse the carrots with a stream of warm water, chop.
4. Stir the cabbage with the carrots. Crumple until drops of juice.
5. Free the garlic from the husk, chop into thin squares.
6. Add garlic and vinegar to chilled brine. Bring it to a boil.
7. Transfer vegetables in a glass container, pour boiling brine.
8. Put the jar in a dark place for 25 - 27 hours.

Serve the finished dish with mashed potatoes or meatballs.

Hot Sauerkraut

Sometimes there is no time to wait for the cabbage to ferment. A hot cooking method allows you to feast on a crispy side dish in the near future.

Ingredients:

• white cabbage - 2.6 kg;
• carrot - 350 g;
• water - 1.4 l;
• granulated sugar - 2 tablespoons;
• salt - 2 tablespoons.

Cooking:

1. Free the cabbage from the outer leaves, chop into thin strips.
2. Rinse the carrots, peel, chop into long thin slices.
3. Stir the cabbage and carrots in a cup. Put in a clean enameled container.
4. Heat the water, add salt, sugar.
5. Pour the prepared hot brine over the cabbage. Put oppression from plastic or wood, remove the container in a shaded place for 18 - 21 hours.

In November, cabbage is fermented in many houses. To make sauerkraut tasty and crispy, it is best to take winter varieties. Someone does not procure a large number of  cabbage. But most zealous owners in the autumn will ferment cabbage for the future, so that is enough for the whole winter. I also try every autumn to cook more sauerkraut, and until spring I always have cans and buckets of crispy cabbage in my cellar. Moreover, in the spring it contains as many useful substances as in the fall. But this is famous for sauerkraut! I will show my cooking recipe   sauerkraut for the winterwhich I have been using for many years. And never was it that the cabbage did not work out. Cabbage is always juicy, crispy and very pleasant to taste.

Ingredients

To prepare sauerkraut for the winter you will need:

fresh cabbage - 10 kg;

carrots - 1 kg;

large rock salt - 200-250 g.

* Salt can be taken any amount from 200 to 250 g, cabbage in any case will be delicious.

Cooking steps

Mix everything, as if loosening the contents of the pelvis. Do NOT rub with your hands. Handle cabbage carefully and gently, try not to mash 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 sauerkraut freezes in the winter, it's okay, it will not affect the taste. It will be enough to bring it into the house, defrost it and it will again be tasty and healthy. It is very convenient to transfer the sauerkraut from the tank to the jars and store in them.

Bon appetit and tasty winter to you!