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Sauerkraut can be used as an independent dish, making delicious salads and vinaigrettes from it, as well as cabbage soup, vegetable stew, stewed cabbage, and filling in pies. For fermentation, take varieties of medium and late ripening. As a rule, this vegetable is harvested in late October and early November. Such a blank can be stored for a year.
The hostess' cabbage is harvested in their own juice. But sauerkraut in brine is also unusually tasty. In addition, it can be prepared at any time of the year according to recipes in bank... We offer you several recipes from which you can choose the most suitable for your family.
These secrets will help you
Fermentation technology is not a very complicated matter, but some nuances must be observed:
- When shredding forks, try to get thin straws. The finished dish looks not only elegant, but also the taste will be excellent. Finely chopped cabbage crunches better.
- Choose resilient forks. When cut, the vegetable should be dull white.
- Iodized salt must not be used to ferment vegetables. It makes cabbage soft and gives an unpleasant aftertaste. Most likely, you will not want to eat such a blank. Coarse, or as it is also called, rock salt is best suited.
- The acidity of the vegetable is achieved through salt. Place it in your sauerkraut as long as the recipe suggests. Experiments with this seasoning are inappropriate, especially if you are just learning to ferment cabbage.
- The color depends on the size of the chopped carrots. The smaller it is, the more intensely the brine is colored.
- As for sugar, many housewives do not add it. But if you want to get pickled vegetables faster, then granulated sugar will help speed up the fermentation process.
Options for pickling cabbage in brine
Fermentation recipes can vary in additional ingredients. But cabbage, carrots and salt are the main ingredients. Additives simply change the taste of the finished product.
Classic version
This is the simplest option that our grandmothers used. The ingredients are designed for a three-liter jar. Taking the proposed recipe as a basis, you can always experiment by introducing various spices, fruits, berries.
What products will we have to work with:
- with white cabbage - 2 kg;
- 1 or 2 carrots, depending on size;
- lavrushka - 3 leaves;
- salt (without iodine) and granulated sugar - 60 grams each.
To prepare the brine, you need 1.5 liters of water.
How to ferment
- Before starting work with vegetables, prepare the brine. Boil one and a half liters of water and cool to room temperature. Add sugar and salt, mix until the ingredients are completely dissolved.
- Remove the top leaves from the heads of cabbage, cut off the damaged areas, if necessary, and cut out the stump. You can shred a vegetable with any device: an ordinary knife, a shredder or a special knife with two blades for shredding.
With this tool, you get the same even straw. And the preparation of the vegetable is much faster. Still, two blades are not one. - After washing and peeling the carrots, rub them on a regular grater or for Korean salad. The choice will depend on which sauerkraut you prefer. If with an orange tint, then work with a coarse grater.
- We spread the cabbage in a large basin to make it easier to work. Add the cabbage and just mix the contents. You do not need to crush it until the juice appears.
- We transfer the workpiece to the jar, shifting the layers with bay leaves and tamp it well. After that, fill it with brine. Sometimes it stays on depending on how you condensed the content. The main thing is that the brine should be on top of the cabbage.
- Cover the container with a clean cloth or gauze and put it in a warm place.
- Bank with sauerkraut in instant brine, you need to put it in a tray, because during fermentation, the juice will overflow.
For fermentation in a warm room, three days are enough. So that the finished product does not taste bitter, we pierce the contents of the jar to the bottom with a sharp object.
Some novice hostesses write: "Sour cabbage, and the smell spreads around the house." This is a natural process: gases are released during fermentation. The foam that appears must also be removed. Cabbage prepared according to this recipe is stored under a nylon lid in the refrigerator.
Simple recipe:
Pepper option
To make the sauerkraut tastier and more aromatic, we will ferment it with black and allspice peas in a three-liter jar. There is no difficulty in this instant recipe. The number of cans used will depend on how many forks you have prepared.
The recipe for sauerkraut in brine assumes the presence of the following ingredients:
- white cabbage - a little more than two kilograms;
- carrots - 2 pieces;
- lavrushka - 3-4 leaves;
- black pepper - 8-10 peas;
- allspice - 4-5 peas;
- sprigs of dill with seeds.
Cooking recipe
Let's start with the sauerkraut pickle. Its composition and preparation is almost identical to the first recipe.
At the bottom of the jar, put dill, chopped cabbage, mixed (not grated!) With carrots, put in layers in a jar, tamp. It is convenient to do this with a rolling pin. Each row is "flavored" with peppercorns and bay leaves. The denser the chopped vegetables lie, the more brine will be required.
Fill with brine, leaving a distance on top in the jar with cabbage for raising the brine during fermentation. We cover it with an ordinary metal lid and put it in a warm place.
Cooking does not take much time, but after three days, delicious crispy sauerkraut according to the recipe will be ready for the winter. You can cook cabbage soup, make salads, bake ruddy pies.
Instead of a conclusion
As you can see, do quick sauerkraut cooking is simple. The main thing is to do the work with the mood. Then everything will work out. Your family will be provided with Siberian lemon and protected from diseases. Bon appetit, everyone.
