Cabbage is often made by the whole family. The case is for everyone: the son shreds tight cabbies on even strips, the daughter rubs a juicy carrot, the hostess is sacred with sugar and salt, and the head of the family shows her strength in the process of rubbing cabbage. Be sure that this sourness will turn out to be delicious, preserve all the vitamins and will delight the family in the long winter and fresh and various dishes that can be prepared from it.
The recipe for fermentation is usually traditional and is passed on in the family from generation to generation. Let's try to break the tradition and cook the pickled product in a new way, using a simple recipe for sauerkraut. A wide variety of recipes will help you choose the right one. Perhaps he will be loved for many years.
Ways of fermentation
Kvass cabbage can be in its own juice or in brine. Each of these methods has its advantages. In sour in own juice all components are useful: the cabbage itself, and the juice formed from it, so the product can be safely used without residue. If the heads of kvass are in brine, then the sauerkraut will be guaranteed to be covered with it and will definitely not spoil. And the fermentation process itself goes faster. Pickle absorbs nutrients and vitamins and also benefits. Therefore, the choice of how to conduct fermentation, so that it is delicious, remains for the hostess.
We offer several simple recipes for sauerkraut, which you can use to prepare a tasty and healthy product.
The recipe is nowhere easier
This is a classic. Everyone who has ever been engaged in such a fascinating thing as pickling cabbage knows him. Components for him are familiar and well-known. It's all about the proportions and the amount of sugar and salt. Preparing such cabbage is easy, but it turns out delicious.
- cabbage head weighing a couple of pounds;
- 2 weighty carrots;
- sugar - a couple of art. spoons;
- boiled water - about 2 liters;
- coarse salt - 3 tbsp. spoons without top.
If you like spices, add them to the pickle at your own discretion. Lead vegetables will be in the bank. This amount of ingredients fits perfectly into a three-liter bottle.
We cut the cooked head in any convenient way. Carrots also rub as you like. Grind a mixture of cabbage and carrot need to conscience, and then ram it in a jar.Attention! Do not apply cabbage to the very top, there should be a place for brine.
We prepare it, dissolving all the salt in boiling water. When cool, pour them cabbage generously, so that it flowed over the edge.A warning! Do not forget to put the jar in a deep bowl.
The load is not put on the pickling. She should wander only 2 days. It is imperative to pierce 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 dish.Tip! It is good for this to use a special drain cap.
In the vigorous brine, the sugar to be put in there will dissolve perfectly. Pour it back into the cabbage. After standing in the fridge for 24 hours, the delicious cabbage is ready to eat. You have to admit it is not easier.
It's easier to ferment cabbage with the following recipe. Pickle is not required for it, it is fermented in its own juice, therefore it is most useful.
It can be made in a large container, and can be made in a regular glass jar.
- cabbage heads cleaned - 4 kg;
- carrots - 400 g;
- salt - 3rd. spoons with a small top;
- sugar - 1 tbsp. spoon;
Here's what the recipe looks like with the photo.
- We shred prepared heads of cabbage.
- Three carrots.
- Stir in the pelvis, adding sugar, mixed with salt.
- We place in a dish for fermentation, well tamped. Do not take metal dishes for fermentation, it will oxidize and spoil the fermentation.
- Cover with cabbage leaves and set the oppression.
- During fermentation, every day we pierce to the bottom and do not forget to remove the foam.
- We make ready cabbage in a cold place.
If you want to try something new, you can use the following simple recipe.
Greens and seeds of dill and cumin will not only enrich it with vitamins, but also give a spicy taste, and hot peppers and garlic will give spice.
- cabbage heads - 5 kg;
- carrot - 250 g;
- hot pepper pod;
- 2 heads of garlic;
- 400 g of sugar;
- 200 g of salt;
- 4.5 liters of water;
- favorite greens, cumin and dill seeds to taste and desire.
Cut the cobs with the removed stump into large chunks, fold them into a container for fermentation, pour in water with salt dissolved in it. We keep it under oppression for about four days. We take out from brine and shred. Crush pepper, garlic, three carrots. All this is mixed with cabbage, add chopped greens, cumin or dill, or both. Strain the remaining pickle, bring to a boil. Chilled brine pour fermentation. Give fermented under the yoke for another two days. Mix with sugar, put in jars and store in a cold room.
Anyone who has ever tried Provencal sauerkraut will never forget the delicious taste of this dish. This dish was once served to the royal table. The basis of it is cabbage, fermented with whole heads of cabbage or halves, and the refined taste is given by the addition of pickled apples, lingonberries, cranberries, marinated stone fruit and grapes.
Preparing such a dish requires not only a lot of work, but also the availability of large capacity for pickling, as well as a cold room in which it will be stored. For those who want to cook a similar billet without much hassle - the following recipe.
For its preparation will require not only the usual ingredients, but also fruit. In this cabbage "Provence" there are at least four types of them, in a simpler version, you can take those that are in stock. Solid sweet apples, apricots, plums, gooseberries, grapes and even peaches are suitable.
- cabbage heads - 4 kg;
- carrots - 400 g;
- sugar - 200 g;
- salt - 60 g
Cabbage cut into small pieces or shred. It is better to grate carrots on a grater for cooking carrots in Korean. Grind them together, mixed with salt. Apples cut into slices, large stone fruit in half, leave the berries intact. We line the bottom of the dishes with cabbage leaves. We put layers of ground cabbage and fruit. We send in ware under oppression for three or four days.Attention! Remove the foam that appears and release gases, piercing fermentation to the bottom.
Now gently pour the resulting brine into another dish. It needs to be brought to a boil, add sugar and let it boil for a couple of minutes. After cooling, we pour it over it. Better to put it in banks.Attention! Cabbage, cooked according to this recipe, is stored only in the refrigerator and not more than two weeks.
Sourd with beets and horseradish
For lovers of 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 give sharpness. You can add parsley root or sour to the sour, if you like its taste and smell. Healthy greens will enrich the dish with vitamins.
Beautiful pink color makes this pickling very appetizing, and adding beets is very tasty.
- prepared cabbage heads - 10 kg;
- beets - 600 g;
- horseradish - 200 g;
- garlic - 4 heads;
- parsley root - 100 g or 2 bunches of greens;
Kvass cabbage will be in brine. It will require:
- water - 6 l;
- salts - 300 g;
- sugar - 1.3 cups.
Cooking pickle. To do this, bring water to a boil and completely dissolve all the salt and sugar in it. While it is cooling, we cut the cabbage into fairly large pieces, three horseradish, cut beet slices, chop the parsley and garlic. In a bowl for souring lay the cabbage and other additives. Fill them with warm brine.A warning! Its temperature should not exceed 40 degrees, otherwise the microorganisms responsible for the process of lactic fermentation may die.
Sour cabbage should be 3 to 5 days depending on the temperature in the room. Keep the product better placed in cans in the refrigerator.
Simple recipes fermentation of cabbage quite a lot. 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.