But despite this, I want to come back again and collect another selection for you. We will talk about the options for fermenting this crispy vegetable. Believe me, there are a lot of them. We will analyze the most popular and sought after among hostesses.
In general, sauerkraut is valued for its composition. One head contains so many vitamins that they simply cannot be counted. So, as the sourdough method occurs without additional processing. This means that all the beneficial properties will be preserved even during its preparation. That is why such a snack should be present on all tables. Especially in the winter season.
Another plus of this wonderful dish. That despite the fact that it can be consumed fresh. From it you can cook amazing soups, such as borscht and cabbage soup. Or maybe you decide to put it out with fresh minced meat, it will turn out just as well. Or bake a fresh pie for dinner. There are many ways to use it, the choice is yours.
Do you know how the fermentation process takes place? All elementary no additives and all kinds of chemicals. It's all about natural fermentation. During which acid is released. It also contributes to long-term storage. It also inhibits the growth and appearance of pathogenic bacteria, by the way, E. coli can also be attributed to them.
Instant sauerkraut
Let's start with the most classic recipe. It is quite easy and simple to cook on it. The main thing is to stock up on the necessary products and you can get down to business. By the way, heads of white vegetables are preferably used in mid-season and late varieties. Cabbage to the touch should be dense and large, at least 3 kg.
We will need:
- white cabbage - 1.8 kg.
- fresh carrots - 200-250 gr.
- table salt - 2 tablespoons (without a slide)
- black peppercorns - 8 pcs.
- bay leaf - 2-3 leaves optional
It is forbidden to use iodized salt for sourdough cabbage. In the store, we pay attention only to the cookery.
Cooking:
1. First of all, let's deal with the processing of vegetables. A plucked head of cabbage from the garden, we clean it from the top leaves. Then rinse under running water.
2. We clean the carrots from the skin. And rinse well. For the preparation of sauerkraut, I advise you to use a larger vegetable. To facilitate the process of rubbing on a grater.
3. Two important ingredients are prepared, it's time to start shredding. See here the slicing method can be completely different. Starting from manual shredding and ending with passing vegetables through a combine.
We choose the most popular method, and use a regular grater. For a beautiful shape of carrots and cabbage, it is preferable to use a Korean grater. I think you understand what I'm talking about.
4. Now mix cabbage with carrots in one bowl. It is advisable to choose a sufficiently voluminous bowl for mixing.
Season chopped vegetables with seasonings: salt, peppercorns and bay leaf. To get sourness, you can add a small amount of cranberries to the composition. I would even say that one handful will be enough. Mix everything thoroughly, lightly rubbing the products in your hands.
Initially, count on 1 kg. cabbage and carrots, you need to take 1 tablespoon of salt without a slide.
5. Now tightly put the prepared cabbage salad in a saucepan. A little physical strength is required here. To press the vegetable mass as tightly as possible.
Place a clean plate on top of the ingredients. And we put something heavy. It can be any bottle of water, but with a significant weight. To understand whether you did everything right, pay attention to the surface should stand out juice.
The amount of juice will increase every day. On the second day, bubbles should form.
During the fermentation, with a frequency of 1-2 times a day, it will be necessary to remove the press. Then take a large wooden rolling pin and pierce the entire vegetable mass in several places. Thus, we get rid of excess air, which is formed in the form of bubbles on the surface.
Cabbage should ferment at room temperature 18-23 degrees. It is in such conditions that the fermentation process takes place, which is so necessary.
Fermentation time may vary, on average it is three days. After this time, taste the cabbage billet. If the result pleased you, you can safely remove the cabbage in the refrigerator. I advise you to first decompose it into banks, also pressing it tightly to the bottom.
If the cabbage has not yet fermented, extend the holding time for another day.
And be sure to remember for yourself that by removing the workpiece in the refrigerator, you thereby stop the fermentation process.
The recipe we are talking about is very simple. I think you yourself noticed this, for what taste you get as a result. Bon appetit!
Cooking crispy cabbage in a 3-liter jar
To store sauerkraut in the house and cellar, most housewives use glass containers. And the most popular of them are three liter cans. The process of such fermentation is very fast in preparation. We will mix the vegetables in the basin, but we will put them in glassware.
Vitamin food cooked according to this recipe is crispy and juicy. Which is quite important for this type of workpiece.
We will need:
- cabbage peeled (without stalk) - 2 kg.
- carrots - 2-3 pcs.
- salt - 2 tablespoons
- granulated sugar - 0.5 cups
Cooking:
1. In this recipe, we will start with carrots. It is better to use larger varieties. We wash the vegetable under cold running water. We clean from the skin. I usually do it over the sink, so as not to spread the dirt.
Then we rub the peeled fruits on a Korean grater. Up and down movement to keep a nice cut.
2. We clean the cabbage from the top leaves. Cut into two equal parts and remove the stalk.
Slicing a white vegetable will be similar to carrots. But for such a process it is better to use a special knife in the form of a hatchet. Look below it is visible in the picture.
3. We combine chopped vegetables together in one basin. Season with salt and mix thoroughly. The mixing process should take you at least ten minutes. When stirring, you need to lightly press on the vegetables, but do not overdo it.
We stand the mixed vegetables on the table, literally 5-7 minutes will be enough. Already now at the bottom of the dishes you can see the released juice.
Arrange the aged cabbage in jars. By pressing it very tightly, you can use the pusher.
Carefully pierce the jar of cabbage with a small rolling pin. But it is necessary that it be long and be able to reach the very bottom. Thus, we will free our mass from excess air. Next, pour cold boiled water, it is necessary that it covers the entire white vegetable.
Cover with gauze folded in half and leave at room temperature for 3 days.
For flowing juice from the jar, be sure to place some kind of tray or deep dish under it.
To rid the cabbage of excess bitterness, it will be necessary to pierce the contents of the jar with a wooden stick at least 2 times a day.
On the 4th day, the resulting juice is poured into a cup. Add half a glass of granulated sugar to it, mix well. Then pour it back into the jar of cabbage. We close with a capron lid.
It is preferable to store such a miracle workpiece in a cool place.
You can use it for almost everything, from fresh salads to second hot dishes.
Amazing recipe for sauerkraut in brine
Sourdough methods can be completely different. We'll look at several options today. In one of them we will cook sauerkraut in brine. It will take a little more time to cook it. The most important thing is what you get as a result. I assure everyone will be happy.
Another plus of the brine is that the cabbage in it ferments much faster. This is me in comparison from my own juice.
We will need:
- cabbage - 2.5 kg.
- carrots - 3 pcs.
- garlic - 3-4 cloves
- granulated sugar - 1 cup
- salt - 2 tablespoons (without a slide)
- sunflower oil - 1 cup
- vinegar 9% - 1 cup
- water - 1 l.
- bay leaf - 2-3 pcs.
- black peppercorns - 6-8 pcs.
Cooking:
1. We clean the cabbage from the upper leaves and stalk. Then cut into strips or pass through a combine. We do the same with carrots.
After we mix two chopped vegetables. It is desirable to do this in bulk dishes or use a regular table. The main thing is to take care in advance that nothing interferes with you.
We also add peeled garlic cloves to this. In order not to waste time, you can simply skip it through the press. We carefully mix everything, but do not crumple, but directly lift and release it in the air. Do not forget to fill the vegetable mass with bay leaf and black pepper.
2. Let's prepare the brine. Pour the required amount of water into a small saucepan and put on fire. Pour salt and granulated sugar here. Boil the liquid mass until the bulk ingredients are completely dissolved.
Then add vegetable oil and bring everything to a boil.
3. Ready brine, add food vinegar and pour our chopped vegetables.
Top with a clean plate of a suitable diameter. Our task is to take one so that it fits snugly against the vegetable mass. And already on top of the glassware we put something heavy. In our case, this is a heavy water bottle.
We leave in this state for 5-6 hours. After this time, cabbage can be served without any dressing. Since the composition of the brine includes vegetable oil, which is initially considered a dressing.
Delicious cabbage for the winter without brine
Especially tasty food for the winter is prepared in its own juice. This option is no less tasty than the previous one. Here it's an amateur thing. I am more than sure that there is a person for each option. Someone prefers to ferment cabbage in brine, and some do not want to perform additional manipulations.
I bring to your attention a wonderful video, with step-by-step instructions for cooking. Where each step will be described in detail. And fermented cabbage according to this recipe turns out to be excellently tasty and crispy.
Mmm, it turned out quite appetizing, and most importantly delicious. And everything is so detailed. Many thanks to the author of the video, and we continue our selection of sauerkraut.
Kvasim cabbage with beets in Caucasian style
The recipe I am about to share with you is amazing. You probably know yourself that Caucasians are people who love something spicy. That is why hot pepper will be included in our workpiece. And for a more interesting taste, we will add beets. She will color our cabbage red and give it a wonderful aroma.
We will need:
Calculation for a can of 2 liters
- cabbage - 1-1.2 kg.
- fresh beets (peeled) -200 gr.
- garlic - 2 heads
- hot pepper - 1 pod
- water - 1 liter
- pickling salt - 2 tbsp
Cooking:
1. Divide the cleaned head of cabbage into two equal parts, remove the stalk from both sides. Then cut the cabbage into small cubes.
2. We clean the beets from the skin. We cut into plates, but not quite thick. On average, the thickness of one is 3-5 mm.
3. Wash the hot pepper and cut into small pieces.
4. Now we begin the process of putting all the products in a jar. To do this, take a glass container with a volume of 2 liters. On the bottom we lay the beets, garlic, sliced \u200b\u200band slices and hot peppers. Next add shredded cabbage. Thus, we fill the entire jar.
Let's prepare the brine. Pour the right amount of salt into cold boiled water. Thoroughly mix everything until the bulk ingredient is completely dissolved.
5. Pour a jar of vegetables with ready-made brine.
We put a heavy press on top, making it from improvised materials.
Under the glass container we put a pallet or deep dishes. So that in case of leakage of juice, it does not flow onto the table. We keep the cabbage in this state for 6 days.
At the end of time, we remove the press. Cover the jar with a lid and put it in the refrigerator.
Such sauerkraut with beets goes well with potatoes cooked in any form.
A proven recipe for sauerkraut in a barrel
Before you start fermenting in a barrel, you need to start preparing it. To do this, we wash the wooden barrel with water with the addition of baking soda. Then rinse and leave for a week without any action. It is possible that during washing there will be a leak in some places, do not worry, as a result of washing, the container will swell and there will be no gaps left.
We will need:
- cabbage - 10 kg.
- carrots - 1 kg.
- salt - 250 gr.
- sugar - 50 gr.
- black peppercorns - 15 gr.
- rye bread - 50 gr.
Cooking:
1. The first step is to prepare our vegetables. We clean the cabbage from the upper leaves and remove the stalk. Then we pass through the combine. You can use manual cutting, using a special knife.
2. We do the same with the carrot, passing it through a suitable nozzle. As a result, we should get a thin straw.
3. Now we mix the two prepared vegetables. We will do this in several stages. Since the number of sourdough products we have is quite large. Such a workpiece should be mixed as best as possible.
Let's start by taking a larger pelvis. Pour some cabbage and carrots into it. Season everything with salt, pepper and sugar, be sure to taste it. And we begin to mix everything thoroughly, be sure to rub the entire vegetable mass together.
Do the same with all chopped ingredients.
4. Now we take the prepared barrel. We put black rye bread on the bottom, it is desirable that it be stale. Lay the cabbage leaves on top and only then add the mixed vegetable mixture. We will also do this in small batches in several visits. They poured a part, rammed it well. So that juice forms on the surface. We do this with the rest of the products.
Then on top we cover the barrel with gauze folded in half and put it under oppression.
Let stand for two days at room temperature. The next day after fermentation, we remove the oppression from the cabbage and pierce it with something long. In this way, we drive out the excess carbon dioxide formed. Then we put it under pressure again and continue to withstand. It is necessary to do this procedure once a day.
Two days later, we take the cabbage outside at an average temperature of +8 degrees. Again we remove the oppression and pierce the mass in several places. We leave for aging for another 3 days, but already in a cool place.
The readiness of cabbage can be determined by taste and external data. There will be no more excess juice on its surface. We remove the pickled white vegetable in the cellar and store it there until spring.
It is this cabbage cooked with the addition of rye bread that turns out to be appetizing, crispy and very fragrant. Enjoy your meal!
These are such interesting and crispy recipes that we have analyzed today. Believe me everyone is good by themselves. All you have to do is choose and get down to business. I believe you will definitely succeed.
Save the article in your notes so you don't lose sight of it. And be sure to share with your family. Let them treat themselves to sauerkraut.
Until we meet again friends!
Hi, guests and subscribers of the blog!
So the golden time has come, when we all go together to the garden and cut cabbage with forks, or for someone more familiar with large and small heads of cabbage. What to do with her? You can salt it, eat it fresh in the form and you won’t even believe
In general, there are a lot of options, but today I want to teach you how to make it quickly and at the same time, so that it turns out to be crispy and very juicy. It is this kind of sauerkraut that will leave your dinner table in years, and which of them are awesome you can cook. Wow, just fantastic.
By the way, I also like to use such blanks in bigus, or serve with potatoes and. So you seem to be making sauerkraut, and then culinary creations are obtained from it, from which all your loved ones are delighted. They eat and are not overjoyed, because it can act as an appetizer for main courses. Flavor such a salad with butter and sprinkle with herbs, wow, saliva is already welling up.
And by the way, this treat has a lot of useful properties and substances, and most importantly, it contains succinic acid and vitamin C, which guard the immune system. Who would have thought, so be sure to take note of this article. And already today you will be able to cope with the task in just a couple of hours. All recipes are as simple as twice two, please choose.
By the way, there is even a nursery rhyme that characterizes this dish very well. Imagine, so while you are cooking, you can learn such lines with the kids.
Delicious instant sauerkraut
I want to note right away that in order for the cabbage to turn out juicy and crispy, you must take an elastic head of winter varieties, the early ones are not suitable here, they are considered food. As soon as you find a suitable exhibit, immediately get down to business.
First of all, I propose to try this particular option, according to which the cabbage will be in its own juice, but with interesting components in the form of spices and a green onion. And who loves Ukrainian cuisine, then there is a recipe with apples for you, you will definitely like it. But, more on that later in the article.
We will need:
- White cabbage pickling varieties - 500 g
- granulated sugar - a pinch
- black cumin - a pinch
- carrots - 1 pc.
- salt - 0.5 tbsp
Stages:
1. Clean the head of cabbage from the top leaves, take exactly those varieties of cabbage that are suitable for pickling. Because a dish with a little bitterness will come out of the early types, and even without a crispy note. Chop it on a special grater in the form of chips.
The smaller the straw, the faster the vegetable can be eaten.
2. Next, take a carrot, clean it of dirt and chop it also on a grater. Combine these two ingredients in one container. Sprinkle with salt and sugar.
3. Start mixing with your hands so that some juice stands out. Taste it, it should be salty. Add black cumin for spice. Wow, it wouldn't be the same without him.
Place the resulting salad in a clean jar with a face value of 2 or 3 liters, you can of course take a half liter or liter container. It depends on what initially you have a consumption of products.
4. And now the most important thing, take a jar of water and put it on the mixture so that the cabbage starts to "gurgle" in its juice.
Do not forget that during the fermentation process, even more juice will be released, and thus you will need a pallet, which is installed below right under the jar with the workpiece.
In this form, leave the dish to stand for 2-3 days. And every 4-5 hours, gently pierce the snack with a chopstick.
5. Here in this picture you can see how it's done. The stick should be long enough to reach straight to the bottom. So that all the accumulated gas can safely exit.
6. The more time you keep the jar warm, the more noticeable you will see gases.
7. At the end of the desired time interval, remove the cabbage from the jar and place in a plate. Decorate with a fresh onion. Flavor with vegetable unrefined oil for aroma, mix. Eat for health! Bon appetit!
The classic recipe for sauerkraut in large pieces in a jar per day
Quick and tasty, that's the motto of the next snack, so hold on, you will definitely lick your fingers. Of course, you won’t cook it in 15 minutes, but after 2-3 hours it’s quite possible to take the first samples.
The main thing here is that in this cooking method, do not grind and do not chop the “white-headed queen”, but do it mainly with pelyus. It will look great on a serving plate and please not only the eye, but also the tongue.
Be sure to cook like this, and not once, you will be grateful later. After all, it is definitely delicious! Such a cabbage will disappear from the table in a matter of minutes, especially if the guests are hungry. The appetite from this will only play out.
You can also add, among other things, what you see from the list of products - beets, which will make this snack not yet forgotten and give a purple and beautiful hue. By the way, our grandmothers always did this to surprise guests.
On a note. You can always make such cabbage according to this recipe, I mean even in winter.
We will need:
For a three liter jar:
- 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
1. Take a white-headed beauty and remove the top leaves. Rinse, then chop into large pieces.
2. Peel the carrots and chop them into large cubes for brightness and originality.
3. In a large bowl, mix the vegetables together with the seasonings given in the ingredients. Umbrellas of dill, zira will give a piquant taste, but the seasoning for Korean carrots will be spicy. If you don't like it, don't add it. The oak leaves will light up the crunchiness in this dish. It remains only to salt and mix everything with your hands. And then distribute the mass into a glass container.
Do not forget about the garlic cloves cut into circles, then the taste will come out even more beautiful, with a slight garlic smell.
4. What needs to be done next? Elementary simply Waxon), put 1.5-2 tablespoons of coarse salt on a three-liter jar and fill it with plain water. Cover, do not close tightly, otherwise you will fly away))) with a nylon lid. Leave the bottle to stand for about 3 days, every 3-4 hours, open and pierce the mixture deeply with the tip of a fork or spoon to release the gas.
You can eat already on the third day, or on the fourth day. Store in the refrigerator and gobble up for a sweet soul. Happy discoveries, friends!
Quick pickled cabbage with beets - a recipe like my grandmother's
Did you know that it is beetroot that gives this dish a cool color and, of course, aroma. This recipe was taken from Georgian cuisine, but this does not bother us, we are only for such an innovation. Cabbage comes out like a red-burgundy color, and even with a point, it has no price.
These two vegetables are just made for each other, perfectly complement each other in one jar. By the way, take it more, preferably 2 or 3 liters.
I’ll make a reservation right away that the recipe will be with vinegar, since there is nowhere in the marinade without this component. If you are against this ingredient, then you can add citric acid.
In the people, such cabbage is called pelyuska. What did you call her?
We will need:
- white cabbage - 1 kg
- carrots - 100 g
- beetroot or beets - 150 g
- hot pepper - 0.5 pod
- garlic - 3 cloves
- bay leaf - 2 pcs.
- peppercorns - 5 pcs.
- water - 650 ml
- salt with a slide - 0.5 tbsp
- sugar - 90 g
- vinegar 9% - 125 m
Stages:
1. Rinse the vegetables, and chop the beets into crescents, and the carrots into circles. Cabbage in large pieces. Cut the red hot pepper in half and remove the seeds. Then cut into thin strips.
2. Prepare the brine, measure out the required amount of liquid using a measuring cup. And immediately put granulated sugar and half a spoon with a slide of salt. Place the saucepan on the stove and bring to a boil. Next, throw in the parsley, black peppercorns and finally, after it all boils for 3 minutes, you will see that the color of the marinade will change. Pour in the vinegar. Switch off the stove.
3. Now start stacking all the main vegetables. At the bottom, lay out the circles of carrots, beetroot and garlic cloves chopped in half. A little bit of pepper and, of course, a white-headed beauty, which you divide into separate pelyuski. Then repeat the layers again, carrot-beetroot-cabbage.
4. This is the assortment that came out, now it remains to pour brine. The vegetables are cold, so the crispiness of the vegetables will remain. Lavrushka and pepper do not throw away, put in a jar. Close with capron lid.
5. Leave the workpiece for two days in a warm place at home. Look what a pink color, well, just fantastic! Try to cook!
Sauerkraut without salt and sugar in a saucepan
For gourmets and fans of someone who does not like to add vinegar and other additives to dishes, I recommend taking this recipe into service. Plus, it's sugar-free and salt-free. How is this possible, but like this, read on the instructions and repeat.
Few people know, but in Russia they never added salt if they wanted to get fermented products, and not salted ones.
We will need:
- cabbage - 6 kg
- carrots - 2 kg
- dill seeds - 0.5 tbsp.
- bay leaf - a couple of pcs.
Stages:
1. So, chop white cabbage leaves on a grater together with carrots. Grab a big bucket or basin and get creative. Sprinkle dill seeds. Mix everything with your hands.
If you want, you can experiment and add any other spices here.
2. Tamp cabbage with carrots tightly in a saucepan and place a saucer on top, and on top come up with and put any weight, like oppression, but rather heavy. You can take a weight, or think of something else weighing 15 kg. After 15 hours, or maybe 24 hours, juice will appear, and a little foam. The process we need will begin.
Remove the load and replace it with a 2.5 kg yoke. Do not forget to pierce with a stick every 5 hours to let the air out. Keep in this position for 1 more day. And then taste the resulting product.
Secret! The longer it sits, the sourer and juicier it will turn out. So try to do it.
3. From such a delicious snack, you can cook bigus and stuff pies. Bon appetit!
Crispy and Juicy Cabbage - Instant Vinegar Recipe
Now another unusual recipe that will delight you with its instantaneousness. This is how my mother cooks in my family, and of course, so do I.
We will need:
- Cabbage - 5 kg
- Carrots - 6 pcs.
- Garlic - 10 cloves
For brine:
- Water - 2 l
- Sugar - 1 tbsp.
- Vinegar 9% - 1 tbsp.
- Vegetable oil - 1 tbsp.
- Salt - 4 tbsp
Stages:
1. Grate all vegetables on a coarse grater, and do the same with garlic. Then, in a large bowl, knead everything with your hands until smooth. To be able to see the juice.
After these steps, take care of the brine. Pour drinking water into the pan and add all the dry ingredients, that is, granulated sugar and salt, stir. Turn on the fire, and wait for the moment of boiling, it is necessary that all the grains dissolve.
If you like it sweeter, you can add a little more sugar. Then the taste will not be sour.
Now it's the turn of vegetable oil and vinegar. Pour them into the boiling marinade, stir and turn off the heat.
2. Pour the prepared vegetables with brine. Cover with a lid and now the most difficult thing is to wait the right amount of time. Namely, one day.
Instantly salted cabbage under a hot marinade with garlic
As you may have noticed, there are many cooking options. And the marinade is taken either chilled or hot. I decided to give you a note of another such incomparable recipe, so that just in case, yes, you have it at hand. Perhaps you have some questions, I think that you will certainly find the answer to them in this story. Or write at the bottom of the article.
In my opinion, this is a time bomb, you start eating such a cabbage, and the plate is emptied in a minute.
Well, very tasty crispy and juicy cabbage with apples - a simple recipe
As promised, again a brand new variant, which I got from my friend from Ukraine. The taste is incomparable, quite unusual. If you love sweet and sour cabbage, then this vegetable and fruit masterpiece will win your heart.
And apples will remind you of the Russian taste of the village, they turn out as if soaked. Oh, and yummy, I recommend doing it!
We will need:
- Garlic - head
- White cabbage - 3kg
- Carrot -2 pcs.
- Allspice peas - 10 pcs.
- Coriander seeds - 2 tsp
- Bay leaf - 6 pcs.
- Apples - 4 pcs.
- Coarsely ground table salt - 3 tbsp
- Sugar sand - 1 tbsp.
- Vinegar 9% - 160 ml
- Refined vegetable oil - 8 tbsp
- Water - 150 ml
Stages:
1. Chop the vegetable to make thin straws. Pass the garlic through a press. Cut the apples first in half, and then chop into thin pieces 5 mm thick in the form of crescents. Remove the stalks and stem.
2. Then put the vegetables in a clean jar, thus, first with a thin layer of cabbage after carrots, apples, bay leaves, coriander and peppercorns for spice. Repeat layers until all ingredients are used up.
As soon as you tamp the whole mass, pour vegetable oil on top and pour the marinade over. To do this, boil the water, add salt and sugar, as these soups dissolve, pour in the vinegar. Stir and immediately fill a glass container with this solution.
3. Next, take the nylon lid and close the jar tightly with it. Leave to infuse at room temperature until it is completely cold. Once this happens, move it to the refrigerator overnight or for 12 hours.
And then you can happily enjoy the great taste and do not forget to powder with a sprig of parsley. Bon appetit!
Instant cabbage with Khrumka vegetable oil
In the midst of autumn, when everything is available, you can treat yourself to cabbage with a lot of other vegetables and fruits. In the previous version, they did it with apples, but in this I propose to replace them with bell peppers.
This dish is famous for the fact that it is eaten imperceptibly and guests ask to put more and more on the table. Therefore, do more for the future and you will be happy.
We will need:
- White cabbage - around 3 kg
- Fresh carrots - 5 pcs.
- Bulgarian pepper - 5-6 pcs.
- Onion - 1 head
- Garlic - 10 cloves
For the sweet and sour marinade:
- Salt - 50 g
- Apple cider vinegar 5% - 150 ml
- Water - 1 liter
- Sugar - 100 g
- Vegetable oil - 200 ml
Stages:
1. Prepare everything you need for work. Chop carrots on a carrot grater. Cut the cabbage into rectangular pieces and separate each leaf from each other. Cut the bell pepper into strips 5-6 cm long.
2. Do not chop the onion too much, cut it to your taste. Peel the garlic cloves and pass through a press.
3. Now, layer all the vegetables in the jar in any order. This is usually done like this, cabbage comes with carrots, after onions and bell peppers. But this is not essential.
4. For marinade, mix salt, sugar and water with vinegar in a cup. Add vegetable oil and pepper.
5. Pepper the cabbage for spiciness and only then fill it with cold marinade. Leave to stand and soak, ferment in the apartment.
6. Believe it or not, but after one day you can easily try and taste at dinner. Bon appetit!
Kimchi in Korean at home
Well, friends and comrades, the next question on the agenda is this, is everyone's favorite recipe in Korean, or you can still find an interpretation in Georgian. Anyone who is a fan of such cuisine will appreciate it in an instant. My family and I love this kind of food. We were crazy about , and even with . Well, now it's the turn of the cabbage. Wow, cool!
Kimchi is an interesting name, every Korean always has it in his trunk. Do you know what the secret is? The fact that for this dish only Beijing cabbage is taken and it is prepared in one day. Cool, isn't it?
But, of course, the most important thing is yagnymzai - this is such a hot mixture, which gives an extraordinary sharpness. In the Russian people, she was nicknamed the zhguchka. And by the way, such a seasoning (maybe call it a sauce) can be added to absolutely any side dish or meat. And even use at least in borscht, so that the appetite breaks out in earnest.
We will need:
- Zhguchka or yagnymzai - 5 tbsp
- Salt - 2 tbsp
- Sugar - 2 tbsp
- Beijing cabbage - 1 fork
- cilantro - bunch
For zhguchka or yagnymzai:
- Red hot pepper - 10 pcs.
- Garlic - 12 cloves
- Salt - 1 tbsp
Stages:
1. Rinse Chinese cabbage in water and cut only in half. Gently push each leaf aside and salt. Leave in this position to stand at room temperature overnight. Do it in the evening.
In the morning, start cooking by washing the leaves, all excess salt will be washed off. Leaves can now be cut into pieces or left in the same state.
2. Then prepare the bug. Take all the products on the list and load them into a coffee grinder or blender, twist them into a uniform mass. Seasoning of own production is ready. Store it in any sealed container in the refrigerator.
3. So, add yagnymzai and finely chopped cilantro to our cabbage. Stir with your hands.
4. Move the snack into a jar, pack it tightly and in the evening you can eat this spicy delight with pleasure. It took a minimum of time for everything, which means you will love this recipe and put it in your notebook marked “in haste”. Enjoy kimchi to your health, share your impressions.
Well, this article has come to an end. I hope you have already decided on the recipe you need. We chose the most delicious for ourselves and in a couple of days, or maybe even today you will crunch such sauerkraut with great pleasure.
Good luck to everyone, leave your feedback and wishes, share your opinion. Always happy to read. Bye and see you again.
You will need:
White cabbage—1 fork;
Garlic—4 tooth
Carrot—3 pcs.
Vegetable oil—0.5 st.
Table vinegar (9%)—150 ml.
Sugar—100 g;
Water—500 ml;
Salt—taste.
Cooking:
Rinse vegetables thoroughly. Chop the cabbage into small strips (do not touch the stalk - it is not useful for sourdough). Grate carrots on a coarse grater. Pass the garlic through a press. Mix vegetables in a deep bowl. Pour water into a saucepan, put on fire and bring to a boil.
Add salt, vegetable oil, vinegar and sugar to the water. Bring the mixture to a boil, stirring occasionally. Pour the brine over the vegetables, cover with a large plate and place a weight on top. This will allow you to try it after 3 hours, but it is better to wait a day - then the cabbage will turn out to be especially fragrant and piquant.
Quick sauerkraut recipe in a jar
You will need:
White cabbage—3 kg;
Bay leaf—5 pieces.
Carrot—3 pcs.
Sugar— 3 tbsp
Water—1.5 l.
Salt and peppercorns—taste.
Cooking:
Remove the top leaves from the cabbage, cut out the stalk and chop into strips. Peel the carrots and grate on a coarse grater. Dissolve sugar and salt in boiling water. Mix cabbage and carrots, put the vegetable mixture in a glass jar, tamping it down. Don't forget to add bay leaves and peas between layers. Fill the vegetables with brine to the top, close the jar with a lid. Cabbage is fermented according to this recipe for 2-3 days, after which it can be safely served at the table. There are other great options for winter.
P.S. This recipe assumes that the brine may overflow as it ferments, so put the jar in a deep plate.
delicious sauerkraut recipe
You will need:
White cabbage—3 kg;
Beet—3 pcs.
Water—1 l.
Sugar—2 tbsp
table vinegar—3 tbsp
Bay leaf—5 pieces.
Salt and pepper—taste;
peppercorns—taste.
Cooking:
Peel the top leaves from the cabbage, rinse thoroughly and remove the stalk. Cut the cabbage into squares. Peel the beets, rinse and chop into thin slices, by the way, beets have useful ones. Boil water, add sugar, salt, pepper and bay leaf. Simmer the brine over low heat for 10 minutes, then pour in the vinegar. Boil for 1-2 more minutes. In a deep plate, mix cabbage and beets, transfer to a three-liter jar, pour vegetables with marinade to the top. Cover with gauze and put in a warm place for 4 days. according to this recipe, it turns out very tasty, sweetish, and thanks to the beets it acquires a pleasant pink tint.
Instant Sauerkraut without Vinegar
You will need:
White cabbage—2 kg;
vegetable marrow—1 PC.
Tomato—3 pcs.
Parsley—1 bunch.
Sweet red pepper—3 pcs.
Garlic—1 goal
Dill—1 bunch.
Carrot—2 pcs.
cilantro—1 bunch.
Water—500 ml.
Salt—taste.
Cooking:
Thanks to the abundance of vegetables, this sauerkraut can be eaten as a main dish, served as a salad and eaten during a diet or fasting days. Rinse and dry vegetables thoroughly, peel them (except zucchini). Cut the head of cabbage into 4 parts, dip in boiling water for 2-3 minutes. Cut the zucchini into circles or cubes, tomatoes into circles, rub the carrots on a coarse grater. Pepper cut into strips. Finely chop parsley, dill and cilantro. Pass the garlic through a press. Let us remind lovers of homemade products that according to the lunar calendar, it's already high time.
Boil water, add salt. Cool the resulting marinade and strain. In a deep bowl, lay cabbage, zucchini, peppers and tomatoes in layers. Sprinkle each layer with carrots and garlic. Pour the vegetables with brine, cover with a plate and put oppression. Cabbage should be fermented for 2-3 days at room temperature. It is recommended to store the finished one in the refrigerator, but it is unlikely that it will “live” until the winter, since it will be eaten in the first days.
Crispy Instant Sauerkraut
You will need:
White cabbage—3 kg;
Honey—2 tbsp
Apple— 2 pcs.
Carrot—1 PC.
Water—1 l.
Caraway—½ tsp
Salt and allspice—taste.
Cooking:
Remove the upper leaves from the cabbage, rinse well and chop into thin strips. Wash carrots and apples, peel and grate on a coarse grater. Mix cabbage, carrot, apple, sugar, salt, pepper and cumin in a deep bowl. Mix the ingredients with your hands.
Boil water, dissolve honey in it (to distinguish, you need to know the difference). Cool the marinade and pour over the vegetables. Cover the bowl with cabbage with a plate, place a load and leave for 3 days at room temperature. Sauerkraut is very crispy, fragrant and sweetish. It will be truly appreciated by every gourmet.
When the cold weather comes, you always want to serve something tasty and satisfying to the table. This is especially true of primordially Russian dishes, which include instant sauerkraut. She is able to turn even the most modest dinner into an excellent feast. In addition, cabbage has many useful properties, which, by the way, is necessary in the cold season.
Want to make sauerkraut at home but don't know where to start? Then use the following step-by-step recipe and be sure that you will get a healthy and tasty addition to the side dish for lunch or dinner.
You will need:
- medium-sized cabbage - 1 pc.;
- carrots - 3 pcs.;
- garlic - 4 cloves;
- salt - 2 tbsp. spoons;
- Bulgarian pepper - 2 pcs.;
- sugar - 1 cup;
- vinegar 9% - 75 ml;
- rast. oil - 1 glass;
- spices (cumin, dill, cloves).
Cabbage is shredded to about the same thickness as you do for salads. We take a large bowl and begin to knead the cabbage by hand in it. Carrots can be grated on a coarse grater or cut into strips. Peppers are cut into strips a centimeter thick. Alternatively, you can cut it into small cubes. Mix the mixture in the bowl again with your hands.
I'm preparing the brine. A liter of water is heated on the stove, where oil, salt and sugar are placed. Stir until the crystals of bulk components are completely dissolved in the mixture. After boiling, carefully pour the vinegar, cover the pan with a lid and turn off the heat. We divide the vegetables into 2 parts. We put the first one in a container where we are going to ferment the cabbage and tamp it down. Pour half the brine (it is important that it is hot), then put the remaining vegetables and pour the second part.
We put it under oppression, which can be used as an ordinary jar filled with water. In this form, the cabbage is marinated for 8 hours. After cooling, put it in the refrigerator for 15 hours. The first test can be done as early as 12 hours after you leave it to infuse.
No added vinegar
Sauerkraut without vinegar is a great recipe for those people who cannot stand the smell or taste of this product.
You will need:
- cabbage - 2 kg;
- carrots - 4 pcs.;
- salt - 3 tbsp. spoons;
- sugar - 3 tbsp. spoons.
Carrots are rubbed on a grater. The cabbage is shredded. As in the classic version, we shift all this into a large bowl for easy mixing and begin to knead with our hands until the cabbage releases the juice. We prepare a three-liter jar, having previously doused it with boiling water for disinfection, after which we put vegetables tightly into it.
The marinade is made very simply: a liter of water is heated on the stove, then salt and sugar are poured into it. Stir until the crystals are completely dissolved. Boil the brine, remove from the stove and pour into a jar. From above we tighten it with a bandage in several layers or gauze and put it for three days in a warm place. Periodically, do not forget to stir the cabbage so that the brine does not stagnate and unnecessary bacteria do not start to breed. After three days, close the jar with a tight lid and put it away for permanent storage.
Recipe with apples
You will need:
- cabbage - 3 kg;
- carrots - 1 pc.;
- green apples - 3 pcs.;
- salt - 3 tbsp. spoons.
Cabbage is chopped as small as possible, and apples and carrots are rubbed on a grater. After that, transfer the products to a large bowl or bowl and start kneading by hand. Continue until you see that the cabbage has released the juice. We make a brine from warm water and salt.
After that, the cutting is tightly packed into a jar and stands for about 2 days at room temperature to start the fermentation process. Insert wooden sticks through the cheesecloth into the jars to make the cabbage crispy and white. After 40 hours, we remove the cabbage in the refrigerator when the fermentation is completed, and after another 2-3 hours, the appetizer can be served at the table.
Kvasim in 3 liter jars
Sourdough cabbage in three-liter jars is one of the traditions of the past, when they fermented in large quantities. As a rule, the sourdough recipe in large volumes is not much different from the traditional one, the difference is only in the number of ingredients used.
You will need:
- cabbage - 2 kg;
- carrots - 2 pcs.;
- black pepper - a few peas;
- salt - 2 tbsp. spoons;
- sugar - 1.5 tbsp. spoons.
We cut the vegetables: the cabbage is chopped, and the carrots are grated into straws. We mix them together in a bowl by hand until the juice appears, and then we put them tightly in a 3-liter jar. Mix the spices for the brine. Add something else to taste, based on your own preferences.
Pour 1.5 liters of warm water and mix until the salt and sugar crystals are completely dissolved. The brine is moved to a jar of cabbage, and the neck is pulled together with gauze in several layers. The total fermentation time is 2-3 days. During this period, it is necessary to slightly open the gauze a couple of times so that the gases come out, and pierce the cabbage layers, otherwise the product will become rotten and cannot be eaten.
With beets
You will need:
- cabbage - 4 kg;
- beets - 2 pcs.;
- horseradish - 50 g;
- garlic - 5 cloves;
- hot pepper - 2 pcs.;
- greenery;
- salt - 6 tbsp. spoons;
- sugar - 6 tbsp. spoons.
The cabbage is washed, the stalk is cut out. The head of cabbage is cut into several parts, each weighing no more than 300 grams. Horseradish is rubbed on a fine grater, and the garlic, in turn, is cut into thin slices. Raw beets are peeled and cut into large cubes. In a separate enameled bowl, cabbage is mixed with horseradish, beets, finely chopped greens and garlic.
In a large saucepan, a brine is being prepared for our cabbage. All you need is 2.5 liters. We put salt and sugar there, boil, stirring constantly. When it cools down to an acceptable temperature, fill it with cabbage, tighten it with gauze on top, put a plate and an additional load on top. Fully sourdough lasts 3-5 days.
Cabbage, sauerkraut
You will need:
- cabbage - 7 pcs.;
- salt - 250 g;
- water - 10 l.
Prepare large dishes in advance, and preferably a barrel for fermenting cabbage with heads of cabbage. The amount of ingredients indicated in the recipe may vary depending on the container you choose, up or down.
Prepared heads of cabbage (washed and peeled) are cut into 2-4 parts, based on their size. Cooking utensils are thoroughly washed and rinsed with boiling water for disinfection. Cabbage leaves are laid out at the bottom, heads of cabbage are already placed on them. On top, you can also put leaves, or a layer of finely chopped cabbage.
The brine is made from water and salt and stirred until the crystals are completely dissolved. Fill them with cabbage so that the liquid is 3-4 centimeters higher. We tighten the gauze on top and lay oppression. It takes up to a week to soak. The finished snack should be stored in a cool place.
Recipe in 2 hours
You will need:
- cabbage - 1 pc.;
- carrots - 2 pcs.;
- salt - 2 tbsp. spoons;
- sugar - 1 cup;
- rast. oil - 8 tbsp. spoons;
- vinegar - 70 ml.
The cabbage is washed, cleaned of old leaves and finely chopped. Carrots also undergo preliminary processing, after which they are rubbed on a medium grater. Brine for quick sauerkraut is made as follows: boil 1 liter of water, alternately adding sugar and salt, stir until completely dissolved. At the end put vinegar and oil.
The marinade should boil for about 7 minutes, then you can taste it. If something seems to be missing, then you can add salt or sugar again. Mix the carrots and cabbage by hand, transferring them to a large bowl with a wide bottom. Fill with brine, cover with a lid and after 2 hours the appetizer is ready to serve.
Crispy and juicy cabbage
You will need:
- cabbage - 2.5 kg;
- carrots - 2 pcs.;
- bay leaf - 3 pcs.;
- black peppercorns;
- salt - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons.
First of all, a brine for cabbage is prepared. Salt and sugar are mixed in warm boiled water until completely dissolved. Cabbage is peeled, washed and finely chopped with a knife or grater. Carrots are rubbed on a grater. Vegetables are mixed in a bowl and then packed into a jar. Don't forget to put a bay leaf between the layers.
Then the brine is poured into the container with the cabbage in such a way that it completely covers it. Approximately you will need about one and a half liters of marinade. Cover the lid loosely with gauze or a folded bandage. We put the jar in a plate with a deep bottom, since during the souring, the cabbage will begin to rise, and liquid will pour out with it. The fermentation process will take 2-3 days. Observe the temperature regime, it should be within 20 degrees.
With bell pepper and grapes
You will need:
- cabbage - 6 kg;
- carrots - 1.5 kg;
- bell pepper - 8 pcs.;
- seedless grapes - 1.5 kg;
- apples - 2 pcs.;
- salt - 2 tbsp. spoons.
The cabbage is finely chopped, rubbed with salt. Carrots are processed on a grater. Bulgarian pepper is cut into strips, the seeds are completely removed from it. Apples are cut into slices and bones are cut out of them. Add grapes and mix all ingredients in a large bowl.
It is best to choose enamelware, it is the best suited for sourdough cabbage. We put a plate on top and oppression. The process of souring cabbage will last about 3 days, while you need to pierce it at least a couple of times every day to the very bottom with a wooden skewer so that gases come out.
in Armenian
You will need:
- cabbage - 2.5 kg;
- carrots - 3 pcs.;
- beets - 1 pc.;
- hot pepper - 2 pcs.;
- garlic - 5 cloves;
- cilantro - a couple of branches;
- celery root - 100 g;
- bay leaf - 2 pcs.;
- cinnamon - 1 stick;
- black peppercorns;
- salt - 8 tbsp. spoons.
First, let's deal with the brine: boil 3 liters of water along with salt and spices, then let it cool slightly. We clean the cabbage from old leaves and cut the head of cabbage into 4 equal parts. Carrots are cut into slices. Celery is cut lengthwise into 2-4 parts, the stalk is cut off from peppers, beets, in turn, into small slices.
We lay on the bottom of the enameled dishes, where we are going to make the sourdough, several sheets removed in advance during cleaning. Tamp the cabbage tightly in several rows, and in between them the remaining vegetables and herbs. After that, the mixture is poured with brine so that it covers them by 4-5 centimeters. From above, vegetables are covered with a few more cabbage leaves, and a plate is placed on which oppression is placed. Salting will take 3-4 days.
- cabbage - 1.5 kg;
- hot pepper - 1 pc.;
- carrots - 1 pc.;
- garlic - 3 cloves;
- horseradish root - 30 g;
- salt - 3 tbsp. spoons;
- sugar - 2.5 tbsp. spoons.
The cabbage is washed, cleaned of old leaves and divided into 4 equal parts without stalk, after which it is chopped. Cut the pepper, remove the seeds and stem. Garlic cloves are cut into slices or crushed in a garlic press. Horseradish can be grated on a fine grater, and do not forget to protect your eyes! Carrot rubbed on a coarse grater. All vegetables are transferred to a large enameled bowl and mixed.
We prepare the brine: boil a liter of water, add bulk components there. After this, the marinade must be filtered through cheesecloth and cooled. Pour the cabbage completely with the resulting liquid, cover with a plate and oppression on top. Sourdough lasts 3 to 5 days at room temperature. Do not forget to periodically pierce the cabbage with a natural wooden skewer and remove the foam.
Shred the cabbage as finely as possible, grate the carrots, and mince the garlic with a garlic press. The brine is prepared in warm boiled water along with salt and sugar. The liquid is stirred until the bulk ingredients are completely dissolved.
Cabbage is mixed with carrots and garlic, after which it is laid out in jars and filled with completely obtained brine. Sterilize for 30 minutes and twist.
Sauerkraut is a decoration for any table. It helps diversify our table. Therefore, I suggest that you familiarize yourself with some recipes so that your dinner becomes a little more interesting.
The hero of today's celebration contains a large amount of vitamins, and in combination with some other vegetables, it multiplies them several times.
Interesting facts: Pythagoras first began to grow white cabbage, and it is also in the diet of Korean astronauts.
Today I will tell you about 5 different recipes for preparing this wonderful dish. They are all very simple and do not require a lot of products.
Arm yourself with pens and notebooks so you don't miss anything important. Let's get started!
Sauerkraut usually begins to be harvested in the fall, when it already grows on its own beds. Someone tries to save this dish for the winter, while someone just enjoys it here and now.
In this instruction I will tell you how to cook it quickly, while leaving a crispy and juicy taste. Let's begin!
Ingredients:
- white cabbage - 1 kg;
- water - 1 l;
- apple cider vinegar - 100 ml;
- vegetable oil - 100 ml;
- salt - 40 g;
- sugar - 35 g;
- carrots - 120 g;
- onion - 1 pc.;
- garlic - 20 g;
- greens - to taste;
Cooking:
1. Remove the top leaves from the head. And we begin to chop the cabbage so that the pieces are about 2 mm.
2. Pour 1 liter of water into a convenient cooking container and add there: apple cider vinegar, vegetable oil, salt and sugar. We put it on the stove and when the brine reaches 60 degrees - fill it with cabbage.
3. Rub the carrots on a fine grater. Then we cut the onion into half rings.
4. And the very last ingredient that we need today is garlic. Cut in half and then into small circles.
5. Now we combine all our ingredients and press firmly. We put a plate on top so that the water completely covers it, and under the press at least 3 kg.
6. Put in the refrigerator and the next day you can try. Use greens for serving. Bon appetit!
Simply and easily! And most importantly, we can taste the fruits of our labors tomorrow, which is not possible in all types of fermentation. Take note!
Delicious sauerkraut with beets and vinegar for the winter
If you like to make preparations for the winter and take care of it now, then this recipe is just for you. The combination of beets and cabbage cannot be bad, so be sure to try this recipe and it will not disappoint you.
Read, get inspired and repeat the recipe step by step, then you will succeed. Good luck!
Ingredients:
- white cabbage - 1 pc.;
- beets - 1 pc.;
- carrots - 1 pc.;
- water - 1 l;
- sugar - 2 tbsp. spoons;
- salt - 1 tbsp. the spoon;
- garlic - 6 cloves;
- vinegar 9% - 50 g;
Cooking:
1. Finely chop the cabbage. Three grated beets and carrots.
2. Now in the same order we make another layer.
3. Finely chop the garlic and add to the total mass.
4. Make a marinade per liter of water. Add salt, sugar and vinegar. Bring to a boil and pour over cabbage.
5. For 3 days we leave it under pressure in a warm place.
6. After three days, the cabbage is ready for use. For taste, you can add vegetable oil and serve.
This color drives even the most indifferent person crazy. Look at these colors! And what a taste ... Mm! The recipe is truly worthy, do not lose it!
Sauerkraut in brine for a 3 liter jar
Cabbage in brine retains its beneficial properties and this “crunch” feature. Very tasty and perfect for any table. Easier cooking you have not seen!
Try this method if you've never done it before. I think you will like it! See the instructions on how to do this and be sure to write it down in the recipe book!
Ingredients:
- cabbage - 1.5 kg;
- carrots - 100 g;
- salt - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons;
Cooking:
1. Finely and slowly chop our cabbage. Then we rub the carrots on a fine grater.
2. For brine: add 2 tablespoons of sugar and salt to 1 liter of water. Heat up on the stove to 60 degrees.
3. We tightly hammer the prepared vegetables into a well-washed jar.
4. Fill our jar with the resulting brine and cover it with something loose, because the cabbage will give its juice and water will flow out. We put the jar in a bowl so as not to stain anything around.
5. After 3 days, you can already enjoy this wonderful dish!
I am delighted! A minimum of ingredients, and you can feed the whole family. How amazing this world is, and how a competent combination can be such a big advantage. I wish you bon appetit!
Video on how to quickly ferment cabbage in a day
For those who do not like to wait, I will show you the fastest way to ferment cabbage - in just one day!
You love video recipes, so everything is for you! Watch, study and repeat. Treat yourself and your loved ones to this delicacy. Happy viewing!
Ingredients:
- cabbage - 1 head;
- carrots - 2 pcs.;
- water - 1 l;
- salt - 1 tbsp. spoon with a slide;
- sugar - 1 tbsp. spoon with a slide;
- allspice - to taste;
- bay leaf - to taste;
This is such a simple recipe! Liked? Then be sure to cook at home. Your taste buds will say a huge thank you!
How delicious to ferment cabbage with bell pepper without vinegar
Cabbage combined with bell pepper gives a delicious aroma and a very pleasant taste. This method of cooking is less popular, but it seems very vain to me!
Pamper your taste buds! Fix this recipe somewhere, I think you will definitely want to repeat it.
Ingredients:
- cabbage - 1.5 kg;
- carrots - 300 g;
- bell pepper - 300 g;
- onion - 300 g;
- sugar - 105 g;
- salt - 1.5 tbsp. spoons;
- sunflower oil - 150 ml;
Cooking:
1. First of all, finely chop the cabbage.
2. Then we rub the carrots on a coarse grater:
3. Bulgarian pepper cut into short strips.
4. Then chop the onion. We mix the resulting vegetables. Pour in sunflower oil and sprinkle with salt and sugar.
5. Mix everything well and put it in jars. In this case, be sure to tamp the resulting salad. Ready!
That's all for today. It will bring me joy if at least one recipe turned out to be interesting and useful for you. See you soon! And always good appetite!
