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Cabbage is often fermented by the whole family. Everyone has a business: the son chops the tight heads of cabbage into even strips, the daughter rubs the juicy carrots, the hostess celebrates with sugar and salt, and the head of the family demonstrates his strength in the process of grinding cabbage. Be sure that such fermentation will turn out to be delicious, will preserve all vitamins and will delight the family for a long in winter and fresh and a variety of dishes that can be prepared from it.
The recipe for pickling is usually traditional and passed down from generation to generation in the family. Let's try to break the tradition and prepare a fermented product in a new way, using a simple sauerkraut recipe... A wide variety of recipes will help you choose the right one. Perhaps he will become loved for years to come.
Fermentation methods
You can ferment cabbage in your own juice or in brine... Each of these methods has its own advantages. In sauerkraut in its own juice, all the components are useful: both the cabbage itself and the juice that is formed from it, so the product can be safely used without a trace. If the heads of cabbage fermented in brine, then the sauerkraut will be guaranteed to be covered with it and will definitely not spoil. And the fermentation process itself is faster. The brine absorbs nutrients and vitamins and also benefits. Therefore, the choice of how to carry out the fermentation so that it is tasty remains with the hostess.
We offer several simple recipes for sauerkraut, according to which you can prepare a delicious and healthy product.
The recipe couldn't be easier
This is a classic. Everyone knows him who at least once was engaged in such an exciting business as pickling cabbage... The components are familiar and well-known to him. It's all about the proportions and amounts of sugar and salt. Such cabbage is prepared as easy as shelling pears, but it turns out to be delicious.
Ingredients:
- a cabbage head weighing a couple of kilograms;
- 2 weighty carrots;
- sugar - a couple of tbsp. spoons;
- boiled water - about 2 liters;
- coarse salt - 3 tbsp. spoons without tops.
If you like spices, add them to the brine at your own discretion. We will ferment vegetables in a jar. This amount of ingredients will fit in a three-liter bottle.
We cut the cooked head of cabbage in any convenient way. We also rub the carrots as we like. You need to grind the mixture of cabbage and carrots conscientiously, and then tamp it in a jar.
We prepare it by dissolving all the salt in boiling water. When it cools down, pour the cabbage generously with it so that it flows over the edge.
The load is not put on the fermentation. She should only wander for 2 days. It is imperative to pierce our fermentation with a wooden stick. If you do not release the accumulated gases from it, you can spoil the tasty product. Now the brine will have to be carefully drained into a separate bowl.
In a vigorous brine, the sugar that needs to be put there will dissolve perfectly. Pour it back into the cabbage. After standing in the refrigerator for a day, the delicious cabbage is ready for use. Agree, it couldn't be easier.
It is easier to lightly ferment the cabbage according to the following recipe. Brine is not required for it, it is fermented in its own juice, therefore it is most useful.
Classic fermentation
It can be made in a large container, or it can be made in a regular glass jar.
Ingredients:
- peeled cabbage heads - 4 kg;
- carrots - 400 g;
- salt - 3 tbsp. small-top spoons;
- sugar - 1 tbsp.the spoon;
This is what the recipe looks like from the photo.
- Shred prepared heads of cabbage.
- Three carrots.
- Stir in a bowl by adding sugar, mixed with salt.
- Place in a fermenting dish, tamp well. Do not take metal utensils for fermentation, they will oxidize and spoil the fermentation.
- Cover with cabbage leaves and set oppression.
- During fermentation, we pierce to the bottom every day and do not forget to remove the foam.
- We take out the finished cabbage in a cold place.
If you want to try something new, then you can use the following simple recipe.
Original pickling
Greens and seeds of dill and caraway seeds will not only enrich it with vitamins, but also add a spicy taste, and hot pepper and garlic will add spice.
Ingredients:
- cabbage heads - 5 kg;
- carrots - 250 g;
- hot pepper pod;
- 2 heads of garlic;
- 400 g sugar;
- 200 g of salt;
- 4.5 liters of water;
- favorite greens, caraway seeds and dill seeds to taste and desire.
Cut the heads of cabbage with the stump removed into large chunks, put them in a fermenting dish, fill with water with salt dissolved in it. We keep her under oppression for about four days. We take it out of the brine and chop it. Grind the pepper, garlic, three carrots. We mix all this with cabbage, add chopped herbs, cumin or dill, or both. We filter the remaining brine, bring to a boil. Pour fermentation with chilled brine. We give to ferment under oppression for two more days. Mix with sugar, lay to banks and store in a cold room.
Anyone who has ever tasted Provencal sauerkraut will never forget the delicious taste of this dish. Such a dish was once served at the royal table. Its basis is cabbage, sauerkraut with whole heads or halves, and the addition of pickled apples, lingonberries, cranberries, pickled stone fruits and grapes.
Cooking such a dish requires not only a lot of work, but also a large container for fermentation, as well as a cold room in which it will be stored. For those who want to cook a similar blank without much hassle - the following recipe.
Dessert cabbage
To prepare it, you will need not only the usual ingredients, but also fruits. In real Provencal cabbage, there are at least four types of them; in a simpler version, you can take those that are available. Hard, sweet apples, apricots, plums, gooseberries, grapes, and even peaches are good.
Ingredients:
- cabbage heads - 4 kg;
- carrots - 400 g;
- sugar - 200 g;
- salt - 60 g
Cut the cabbage into small pieces or shred. It is better to grate carrots for cooking Korean carrots. We grind them together, mixing with salt. Cut the apples into slices, cut large stone fruits in half, leave the berries whole. Line the bottom of the dish with cabbage leaves. Lay the grated cabbage and fruits in layers. We send it to the dishes under oppression for three or four days.
Now carefully pour the resulting brine into another dish. Bring it to a boil, add sugar and let it boil for a couple of minutes. After cooling, pour in the fermentation. Better to put it in banks.
Pickling with beets and horseradish
For lovers beets There is a simple recipe for cabbage fermented with this vegetable. Horseradish and garlic, which are added to it, do not allow the product to deteriorate quickly and add pungency. You can add parsley root or parsley to the pickle if you like its taste and smell. Healthy greens will enrich the dish with vitamins.
The beautiful pink color makes this ferment very appetizing, and the addition of beets is very tasty.
Ingredients:
- prepared cabbage heads - 10 kg;
- beets - 600 g;
- horseradish - 200 g;
- garlic - 4 heads;
- parsley root - 100 g or 2 bunches of herbs;
We will ferment cabbage in brine. For him you will need:
- water - 6 l;
- salt - 300 g;
- sugar - 1.3 cups.
Cooking the brine. To do this, bring water to a boil and completely dissolve all salt and sugar in it. While it cools down, cut the cabbage into rather large checkers, three horseradish, cut the beets into slices, chop the parsley and garlic. Put cabbage and other additives in layers for pickling. Fill them with warm brine.
Cabbage should be fermented from 3 to 5 days, depending on the temperature in the room. It is better to store the product in jars in the refrigerator.
Conclusion
There are quite a few simple recipes for fermenting cabbage. They are easy to prepare and take a little time. In one evening, you can provide the whole family with a delicious vitamin product for the long winter.
