Pickled cabbage, salted cabbage is one of the common and favorite dishes on our table. On holidays or on ordinary days, we take out a jar of this delicious product.
There are many ways of salting and pickling. Most often, we use cabbage, chopped into strips, or chopped finely and finely. But in the recipes below, we will pickle the cabbage in pieces.
Cabbage in this version is no worse. And many even like it when there is a coarsely chopped pickled vegetable on the table.
Required Ingredients:
- Cabbage - 5 forks
- Garlic - 20 cloves
- Salt - 3 tbsp. l.
- Sugar - 2 tbsp. l.
- Allspice - 3 pcs.
- Bay leaf - 1 pc.
- Dill
- Vinegar - 3 tbsp. l.
We clean the cabbage, cut it in half, remove the stalk. After that, cut it into pieces. The size can be any, but so that the pieces fit freely in the jar.
We clean the garlic. We take jars, put chopped cabbage and garlic in them.
Boil water and pour hot boiling water into jars. While all this is worth 10 minutes, prepare the marinade. Put salt, sugar in water and boil.
Drain the water from the jars, add peppercorns, dill, bay leaf, vinegar. Pour jars with boiling marinade, roll up, turn upside down and leave to cool.
When the jars are cool, put them away for storage.
Cabbage pieces in jars in brine under iron lids
To prepare this recipe, we need:
- white cabbage - 1 large head
- carrots - 3 pcs.
- salt - 50 gr.
- sugar - 50 gr.
- vinegar 9% - 50 gr.
We cut the cabbage into pieces, grate the carrots or cut into thin circles.
We put cabbage and carrots in a jar, tamping each layer
Then we put the jar under the press in the refrigerator for one day. After the time has passed, we get the banks. We boil water, adding salt, sugar and vinegar to it, you can add a little vegetable oil. Pour it all into jars and twist.
Spicy (burning) cabbage with large pieces of beets. Fast Food Recipe
Ingredients:
- Cabbage - 700 g.
- Beets - 1 pc.
- Garlic - 2 cloves
- Vinegar 9% - 70 g.
- Sugar - 1 tsp
- Salt - 2 s. l.
We clean the cabbage and cut into square pieces (you can use any).
We clean the beets and cut them into either pieces or cubes.
We put it all in the bank. Add garlic, bay leaf. You can add various spices.
We are preparing the marinade. Dissolve sugar and salt in water, add vinegar. Pour cabbage with this marinade. Then we twist the jar and remove it.
Quick pickling cabbage slices
This is a fairly simple and quick way to pickle cabbage slices.
Take the following ingredients:
- Cabbage - 1 kg.
- Carrot - 1 pc.
- Garlic - 4 cloves
- Sugar - 4 tbsp. l.
- Salt - 2 tbsp. l.
- Vinegar - 1 cup
- Vegetable oil - 1 cup
Wash cabbage and cut into large pieces. Grate carrots or cut into rings. Finely chop the garlic or squeeze through a press.
We put everything in a jar in layers: a layer of cabbage, a layer of carrots with garlic. After that, pour hot marinade: dissolve salt, sugar, vinegar and vegetable oil in water. Pour the vinegar after removing the marinade from the heat.
Pour it all into a jar and leave to stand for a day. After that, you can eat.
And in this video you can see how to quickly pickle cabbage.
Calories: Not specified
Cooking time: Not specified
Among the many recipes for sauerkraut, one can single out a simple, but very interesting and, most importantly, valuable recipe. Instant cabbage with garlic is poured with hot brine and can be served at the table in a few hours. We do everything, sort of as usual, chop it, add the grated carrot, mix it, and then pour it with hot marinade, our cabbage will cool down, saturate with the aromas of seasonings and in a couple of hours it will be almost ready.
For pickling, we choose, as usual, white cabbage of late varieties. Good cabbage should be firm, crisp, white cabbage leaves without damage and rot.
We take large carrots, bright colors, it will be sweeter. It is advisable to pre-soak it in cold water for 30 minutes, so it will be more juicy, and at the same time we will get rid of unnecessary nitrites and pesticides.
It is better to store it in glass jars closed with plastic lids in a cool place.
Ingredients:
- fresh white cabbage of late varieties - 1 fork,
- beautiful large fruits of carrots - 1-3 pieces,
- fresh garlic optional - 3-4 cloves,
- water - 0.5 l,
- white sugar - ½ cup,
- kitchen salt - 1 tbsp. l.,
- fruits of black pepper - 4-5 peas,
- fruits of allspice - 3-4 peas,
- bay leaf -2 pcs.,
- cold-pressed vegetable oil - ½ cup,
- table vinegar 9% - 10 tbsp. l.
Recipe with photo step by step:
We clean the cabbage from the upper leaves, cut it in half and cut out the stump.
We chop white cabbage into small strips on a shredder or with a knife.
Grate the prepared carrots or chop them with long thin noodles.
If we add garlic, then we clean it from the husk and pass it through a press.
We prepare the marinade, for this we put kitchen salt, sugar, spices, vegetable oil and table vinegar in boiling water, boil for 1 minute and turn it off.
All vegetables mixed in a large bowl, pour hot marinade.
We put a plate or a plastic board on the cabbage so that it covers the entire surface of the vegetables. We put a load on top, for example, a jar of water and leave the cabbage to ferment at room temperature for 4-5 hours.
Then we transfer the cabbage to a glass jar and put it in the refrigerator for storage.
Before serving, drizzle with vegetable oil and add green onions.
I also recommend trying
Among the many options for pickling cabbage, the fastest and easiest, of course, is cabbage in hot brine. The recipe requires a minimum of time and effort to prepare. All you have to do is cut the cabbage into slices, add carrots and garlic to it, and pour hot brine over it. In a similar way, cabbage is pickled in brine in a jar. But a significant disadvantage of this option can be called a rather long wait for readiness - it could only be eaten in 3-4 days. Cabbage, pickled in a hot way, can be tasted in a day. The cabbage is delicious! Sweet and spicy, crispy and fragrant - it is impossible to break away!
Ingredients:
- fresh cabbage (white, better not late varieties) - 1 head per 1.7-2 kg,
- carrots - 250-300 g,
- garlic - 6 large cloves,
- hot pepper - a small piece (optional).
For brine:
- water - 1.5 l,
- sugar - 7 tbsp. l.,
- salt - 2.5-3 tbsp. l.,
- peppercorns (can be ground) - 1 tsp,
- vinegar (70%) - 1.5 tbsp. l.
How to cook cabbage in hot brine
Let's start with cabbage. We pick the head of cabbage from the top leaves, cut it in half and thoroughly wash each half under running water.
Then we let the water drain completely, dry the cabbage and cut each half first in half lengthwise, then into 3-4 parts each quarter. The dimensions of the parts will be correctly adjusted directly when cutting. From a head of cabbage weighing 1.9 kg, 6 parts came out from one half and 8 from the other.
Carrot. Its amount can also be adjusted to your taste, I get about 150 g of carrots per 1 kg of cabbage. We clean the carrots, wash and dry. We clean the garlic, hot pepper (if you want to add a little spice to your cabbage) also rinse and dry.
Next, place the cabbage slices in a large saucepan. You can leave them whole cabbage “piles” or disassemble them into separate leaves in whole or in part - your choice. Then we report shredded carrots to the cabbage. You can chop with a grater with large teeth or cut it into thin long strips using a double-sided vegetable cutter or a grater for Korean carrots. I have a thin long straw obtained by a vegetable cutter.
Now we throw garlic, cut into thin slices, and a finely chopped piece of hot pepper into a saucepan with cabbage and carrots. Mix the vegetables so that the carrot strips and garlic are distributed between the cabbage slices.
The only thing left to do is to prepare the marinade brine. To do this, pour sugar and salt into the pan, add peppercorns (or ground).
Pour boiling water over it all, put the saucepan with the marinade on the stove and let it boil.
As it gurgles, add vinegar to the marinade, keep it on the stove for 15 seconds and immediately pour the cabbage with this boiling marinade.
Carefully, so as not to burn yourself, cover the cabbage with a plate and put oppression on it. After 3-4 hours, when the marinade is infused, you can taste it and adjust the amount of one or another component according to your preferences.
Everything. In a day, the cabbage will be ready! For late varieties of cabbage (with dense heads and hard leaves), I advise you to increase the pickling time by 8-10 hours.
Take a selection of excellent recipes for cooking delicious and crispy cabbage!
1. Cabbage salad for the winter "Autumn"
Products:
1. White cabbage - 5 kg.
2. Carrots - 1 kg.
3. Onion - 1 kg.
4. Bulgarian red pepper - 1 kg.
5. Sugar - 350 gr.
6. Salt - 4 tbsp. topped spoons
7. Vinegar 9% - 0.5 liters
8. Sunflower oil - 0.5 liters
How to cook cabbage salad for the winter "Autumn":
Cut cabbage, onion, pepper, grate carrots. Mix everything carefully, do not crush.
Add sugar, salt, vinegar and sunflower oil, mix well.
Arrange in banks, crushing with a fist.
After three days, close the lids and put in the refrigerator. It keeps for a long time and does not lose its taste.
2. Cabbage salad
Products:
1. Cucumbers - 1 kg.
2. Tomatoes - 2.5 kg.
3. Sweet pepper -1.5 kg.
4. Carrots - 1 kg.
5. Cabbage - 2 kg.
6. Onion - 1 kg.
7. Salt - 4 tbsp. spoons
8. Vinegar - 5 tbsp. spoons
9. Bunch of parsley
10. Vegetable oil - 700 gr.
11. Sugar - 1 cup
How to make kale salad:
Peel and grate carrots. Wash and cut cucumbers.
Shred the cabbage. Onion cut into thin half rings.
Peel the bell pepper and cut into strips. Cut the tomatoes into thin half rings. Finely chop the parsley.
Mix all vegetables in a large bowl. We prepare the marinade, mix oil, sugar, salt, vinegar and pour vegetables over it.
Once again, mix everything well.
Put the salad in jars and sterilize, 1 liter jar - 30 minutes, 0.5 l jar - 15 minutes.
Roll up and turn over, put the vegetable salad under the covers. From this amount of products comes out 7 liter jars.
3. Early cabbage
Products:
1. White cabbage - 2 kg.
2. Cucumber - 1 pc.
3. Carrots - 2 pcs.
4. Bulgarian pepper - 1 pc.
How to cook early cabbage:
Chop the cabbage, grate the carrots on a coarse grater.
Finely chop the cucumber and bell pepper, mix everything well.
Place tightly in a 3-liter jar and pour boiling marinade over.
Marinade for cabbage:
1. Water - 1 liter
2. Salt - 1 tbsp. a spoon
3. Sugar - 3 tbsp. spoons
4. Vinegar 70% - 1 tbsp. a spoon
1 liter of marinade is enough for a 3 liter jar of cabbage.
When serving, season the cabbage with vegetable oil and chop the fresh onion.
Store pickled cabbage in the refrigerator.
Don't cook too much, you can always make a fresh batch.
Eat and cook again.
4. Gurian cabbage
Products:
1. Head of white cabbage
4. Hot pepper pod
5. Black peppercorns
7. Steep boiling water
How to cook Gurian cabbage:
1. We cut the head of cabbage into pieces along with the stalk, cut the beets into circles, peel the garlic, cut the bitter pepper into pieces.
2. Put in layers in a deep pan: pieces of cabbage, then circles of beets, then garlic cloves, and pieces of mountains. pepper, black pepper. peas, and so we put layer by layer so that there is still free space up to about 5 cm to the edges of the pan where we put it all.
3. We boil water in another pan and put salt in it, the brine should turn out a little saltier than you prefer to salt the broths of the first courses.
4. Pour the stacked layers of vegetables with hot brine, put oppression in the form of a plate turned upside down and close the lid. After 4-5 days, the cabbage is ready.
5. The brine from under it looks like beet kvass and it is also very good. useful for the digestive tract. Try to cook, bon appetit!
5. Pickled cabbage per day
Products:
1. White cabbage - 2.5 kg.
2. Carrots - 700 gr.
3. Garlic - 4 cloves
4. Vegetable oil - 100 ml.
5. Vinegar 9% - 100 ml.
6. Water - 1 l.
7. Peppercorns - 12 pcs.
8. Salt - 70 gr.
9. Sugar - 100 gr.
10. Carnation - 5 pcs.
11. Bay leaf - 4 pcs.
How to cook pickled cabbage in a day:
Shred the cabbage. Grate carrots on a coarse grater.
Cut the garlic into strips. Mix vegetables, do not crush. Pack the cabbage into a bowl. Boil water.
Pour in vinegar, oil, add salt, sugar, bay leaf, peppercorns, cloves.
Let it cool down a bit. Pour in the marinade.
Put a plate on top and oppression (a pot of water).
Let stand 10 hours at room temperature.
Then, if desired, transfer the cabbage along with the marinade into a 3-liter jar, just as it all went in there.
Insist cabbage in the refrigerator for 12 hours.
6. Instant Spicy Cabbage
Products:
1. Fresh cabbage - 2 kg.
2. Carrots - 4 pcs.
3. Large winter garlic - 4 cloves
4. Salt - 2 tbsp. spoon
5. Peppercorns - 10 pcs.
6. Cloves - 5 pcs.
7. Bay leaf - 4 pcs.
8. Vegetable oil - 1/2 cup
9. Vinegar 9% - 1/2 cup
How to cook instant spicy cabbage:
So, chop 2 kg of fresh cabbage, grate 3-4 carrots on a coarse grater, cut 4 cloves of large winter garlic.
Pour the marinade over slightly cooled:
for 1 liter of water - 1/2 cup sugar, 2 tbsp. l coarse salt with a slide, 10 pieces of peppercorns, 5 cloves, 4 pcs. bay leaf - boil for 10 minutes, add 1/2 cup vegetable oil and 1/2 cup 9% vinegar.
Press down with oppression until completely cooled, transfer to a 3-liter jar and put in the refrigerator for a day.
The cabbage is then ready to eat. In the refrigerator, it is well stored under a regular lid, but it will not be required.
7. Quick-cured cabbage
Products:
1. White cabbage - 300 gr.
2. Carrots - 200 gr.
3. Onion - 3 pcs.
4. Garlic - 2-3 cloves
5. Table vinegar 9% - 1.5 tbsp. spoons
for brine:
1. Water - 0.5 l.
2. Sugar - 5 tbsp. spoons
3. Salt - 2 teaspoons
4. Allspice - peas - 15 pcs.
5. Bay leaf - 3 pcs.
6. Hot pepper - 1 pod
How to cook quick pickled cabbage:
1. Wash the cabbage and chop it into thin strips. Peel the carrots, wash and grate on a coarse grater. Peel the onion, rinse with cold water and cut into rings.
2. Put in layers in a jar: part of the cabbage so that it covers the bottom of the jar, then part of the carrot to completely cover the cabbage layer, then a layer of onions.
3. Layer the rest of the vegetables in the same way.
4. Peel the garlic, cut into slices, lay out the last layer. Pour vinegar into a jar of vegetables.
5. Prepare the brine: pour water into a saucepan, add salt, sugar, allspice - peas, bay leaf, hot pepper pod. Stir and put on fire, bring to a boil and let simmer for 1 minute.
6. Pour the vegetables in the jar with brine (if you like it spicy, then put the hot pepper from the brine in the jar). The brine should completely cover the vegetables in the jar.
7. Close the jar with a lid, leave at room temperature for 12 hours, and then refrigerate. A day later, the cabbage is ready.
8. Cabbage "Diner"
Products:
1. Sweet pepper - 5 pcs.
2. Carrots - 3 pcs.
3. Bow - 4 pcs.
4. Coarse salt - 50 gr.
5. Sugar - 0.7 cups
6. Vinegar, 9% - 100 gr.
7. Sunflower oil - 1 cup
How to cook cabbage "Snack":
1. In the basin we chop the cabbage, cut the onion, pepper, three carrots.
2. Add salt, sugar. We rub everything well with our hands.
3. Then just add oil and vinegar, stir already with a spoon.
4. Then put in a jar, close with a regular polyethylene lid and immediately put in the refrigerator (here I have jars with screw caps). Store only in the refrigerator, at least until spring.
It can be consumed immediately, but then it is better for her to stand for at least 3-5 days.
9. Bomb cabbage
Products:
1. Cabbage - 2 kg.
2. Carrots - 0.4 kg.
3. Garlic - 4 cloves
4. You can add an apple, beets
Marinade:
1. Vegetable oil - 150 ml.
2. Vinegar 9% - 150 ml.
3. Sugar - 100 gr.
4. Salt - 2 tbsp. spoons
5. Bay leaf - 3 pcs.
6. Black peppercorns - 6 pcs.
7. Water - 0.5 l.
How to cook bomb cabbage:
1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar.
2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour cabbage with boiling marinade.
10. Crispy sauerkraut
Products:
1. Cabbage
2. Carrot
How to cook crispy sauerkraut:
Wash the cabbage, remove (if necessary) the top spoiled leaves, cut into 4 parts.
Now it is convenient to cut off the stalk and finely chop the cabbage. Chop up all the cabbage.
Wash the carrots, peel and grate on a coarse grater.
In a large bowl, begin to grind the cabbage with salt. We take a small handful of cabbage, salt it and press it with our hands so that the cabbage becomes softer and the juice comes out.
So we grind all the cabbage, tamp it down so that its juice covers the entire surface of the cabbage.
At first there won't be much juice, don't worry, leave the cabbage for a couple of minutes and it will release enough juice.
We put a load on the cabbage. We put a wooden rolling pin or a wooden spoon on the side so that gases come out, and leave it overnight.
Bubbles should appear the next day (or the next day). This is a sure sign that the process has begun.
The time will largely depend on the air temperature at home, this process may take more or less time.
We remove the load and often pierce the cabbage with a rolling pin to release gases. If this is not done, the cabbage may turn out to be too sour.
This is a sign that our cabbage is ready. We shift it into a clean jar, fill it with brine so that it covers the surface of the cabbage, cover with a lid and then store in the refrigerator.
Good afternoon. Today we will talk about a very healthy dish that has come to us from time immemorial - sauerkraut. And we will ferment it, of course, at home.
In the process of fermentation (fermentation), the sugar that is in the leaves of this vegetable is converted into lactic acid. And here are the unique properties this dish acquires: lactic acid bacteria, getting into the intestines along with cabbage, improve its functioning, suppress harmful microflora and eliminate dysbacteriosis.
Kvashenina has a positive effect on the immune system, lowers cholesterol levels in the blood, and improves skin condition. It can be used to make salads, as well as filling for dumplings or pies. And you can stew with meat or mushrooms. But all beneficial bacteria during heat treatment, unfortunately, will die.
The liquid that is released during the ripening process is very useful. Never throw it away, eat cabbage with juice.
It is important to distinguish pickled vegetables from pickled vegetables. Pickled ones have a vinegar marinade, and the cabbage will turn out whiter in color and more crispy, but it does not have probiotic bacteria and so many useful properties.
We present to your attention an old way of cooking delicious sauerkraut with Antonovka apples. Why this particular variety? These are very fragrant, dense and sour fruits, which will not only add a special flavor and smell to the dish, but will also become an appetizing addition to it.
- cabbage - 2 kg.
- carrots - 2 pcs. (medium)
- Antonovka apples - 2 kg.
- salt - 2 tbsp. spoons without a slide (not iodized)
- citric acid - to taste
1. Wash the apples, remove the core, cut into slices and pour water with citric acid (the water should be slightly sour).
2. Shred the cabbage with a shredder.
3. Mix the cabbage with carrots and salt, squeeze it well with your hands until the juice is released.
4. Fill a three-liter jar alternately with layers of cabbage and apples (it is very convenient to do this through a funnel), while tightly tamping everything with the help of a pusher or other improvised means.
5. In a jar filled to the narrowing of the neck, I place a nylon lid for cold products upside down as an oppression. She does not allow the cabbage to rise up by pressing it.
6. Place the jar in a deep bowl and leave for 3 days at room temperature, while piercing the contents with a wooden stick every day (otherwise the dish will be bitter). You need to store sauerkraut under a tightly closed nylon lid in the refrigerator or in a dark, cool place, such as a cellar. Bon Appetit!
Instant sauerkraut recipe for 3 liter jar
If you want to cook healthy sauerkraut without sugar and vinegar in a three-liter jar, use this simple, traditional recipe.
To make the dish crispy and tasty, choose late varieties of this vegetable.
For cooking we need:
- cabbage - 2-2.5 kg.
- carrots - 1 pc. (large)
- salt - 2 tbsp. spoons without a slide
- bay leaf - 2 pcs.
- allspice - 3-4 pcs.
1. Chop the cabbage with a shredder, grate the carrots on a coarse grater.
2. Mix the vegetables, while crushing them a little with your hands, salt.
It is necessary to knead the cabbage so that it starts up the juice and the fermentation process occurs faster.
3. Transfer the cabbage to a three-liter jar and place in a deep bowl.
4. Leave the jar in a warm place for 3 days, while piercing the contents every day with a wooden stick to release the gas that accumulates during the fermentation process.
After 3 days, put the finished sauerkraut in the refrigerator or other cool place. Eat it with the addition of vegetable oil. You can sprinkle with herbs, cumin seeds, add garlic or onions. Bon Appetit!
The most delicious homemade sauerkraut - a very simple video recipe!
This recipe is really very simple! The cabbage will be crispy and delicious.
For cooking, you need the following ingredients:
- cabbage - 2 kg,
- carrots - 1 pc,
- salt - 2 tbsp. spoons,
- sugar - 1 tbsp. a spoon.
The secrets of making crispy sauerkraut, see in detail in the video:
Bon Appetit!
Quick crispy cabbage recipe in 3 hours
I often get asked for a quick, crispy sauerkraut recipe in 2-3 hours. So, the fermentation process takes more than 3 hours. But for the hurried, I can offer to cook it in 3-4 hours. Of course, it will be even tastier when it stands in the refrigerator for 7 hours.
But keep in mind that this is not sauerkraut, but pickled, because it is prepared with the addition of vinegar. This product will keep in the refrigerator for up to 2 weeks.
For cooking we need:
- cabbage - 1 kg.
- carrots - 1 pc. (250 gr.)
- salt - 1 tbsp. a spoon
- garlic - 3 teeth
- vegetable oil - 50 ml.
- vinegar 9% - 50 ml.
- honey - 2 tbsp. l.
1. Chop the cabbage, grate the carrots on a coarse grater, finely chop the garlic or squeeze it through a press, mix everything, but you don’t need to knead the vegetables with your hands.
2. Pour salt into half a liter of water. When the water boils add vegetable oil. Turn off the heat, pour in the vinegar and 2 tablespoons of honey (3-4 tablespoons of sugar can be used instead of honey).
3. Pour the cabbage with hot brine, cover with a plate on top and put oppression so that the brine covers the vegetables. This design should stand at room temperature for 3 hours.
After three hours, you can try our dish. What remains of the first sample - hide in the refrigerator and after 7 hours you will have a gorgeous, crispy, spicy snack.
Store cooked cabbage in the refrigerator.
Bon Appetit!
Crispy and juicy instant sauerkraut in a day
This interesting recipe will allow you to cook traditional sauerkraut in just a day. There is one very unusual feature here with warm brine and sugar.
For cooking we need:
- cabbage - 2.5 kg.
- salt - 1 tbsp. a spoon
- sugar - 1 tbsp. a spoon
- black, hot pepper - 3-4 pcs.
- allspice - 3-4 pcs.
1. Wash and chop the cabbage in a way convenient for you. Fill the jar with it very tightly until the neck narrows, helping yourself, for example, with a “crusher”.
Depending on what container you have prepared, you can calculate how much cabbage you need to cut: a 3-liter jar will require 2.5 kg. vegetables.
2. Boil the brine from 1 liter of water, sugar and salt. At the end, add bay leaf, allspice and black peppercorns. Cool the brine until it is slightly warm.
3. Pour the cabbage with warm brine. Put pepper, bay leaf on top. Place the jar in a deep bowl.
4. Leave the cabbage for 24 hours in a warm place. After 6 hours, pierce the contents of the jar in several places with a knife or wooden stick to release the accumulated gas.
To the finished sauerkraut, add grated carrots to taste, pour over with vegetable oil, add an onion. Bon Appetit!
Crispy instant sauerkraut in brine
Another really crispy sauerkraut recipe. This time in brine. Try it and you will get a really tasty, moderately salty snack.
For cooking we need:
- cabbage - 2 kg.
- carrots - 3 pcs.
- water - 1 liter
- rock salt - 2 tsp
- bay leaf - 2 pcs.
- black, hot pepper - 3-4 pcs.
- allspice - 3-4 pcs.
1. The ideal option for fermentation is not a round variety of cabbage, but a flattened one, as in the photo below.
1. Grate the carrots, chop the cabbage and mix everything with salt.
In this recipe, we will not crush the vegetables with our hands in order for the appetizer to turn out to be truly crispy.
2. Transfer the chopped ingredients into a three-liter jar with bay leaves, allspice and black peppercorns. You can add red hot peppers, but this is if you like spicy.
Vegetables in a jar do not need to be pressed down too hard, do not need to be tamped, it is enough just to lay them tightly.
For the marinade: dissolve rock salt in drinking water at room temperature.
3. Fill the cabbage with brine and pierce the vegetable mass with a fork so that air comes out and the marinade completely fills the container. A three-liter bottle needs one and a half liters of water. If necessary, add a little more liquid, it should completely cover the vegetables.
4. Put the jar in a deep bowl and leave at room temperature for 3 days. Every day, morning and evening, pierce the mass with a fork so that gas comes out of it.
Quite a lot of brine will drain from cabbage in three days. Don't worry, that's how it should be.
Store the finished snack in the refrigerator or in a dark, cool place.
You can add onion and vegetable oil to the salad. Bon Appetit!
1. In the preparation of sauerkraut, it is better to use late or winter varieties of this vegetable. Choose slightly flattened heads.
2. The method of shredding is not important, the main thing is that you feel comfortable.
3. When fermenting, you need to use only rock salt. From iodized vegetables will become loose.
4. The container for cooking must be chosen so that the cabbage is packed tightly in it, and it is possible to put oppression on top.
5. If you do not have juice in the jar on top during fermentation, be sure to add a little water. Vegetables should be covered with brine.
6. It is important to remember that every day you need to pierce the cabbage, releasing the gas that accumulates from below in the dishes. If this is not done, the snack will be bitter.
7. Vegetables are fermented at room temperature for about 3 days.
8. The finished product should be stored in a refrigerator or in a dark room at a temperature of 0 to +5 gr.
