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Cabbage is often fermented by the whole family. There is something for everyone: the son chops tight heads of cabbage into even strips, the daughter grates juicy carrots, the housewife performs sacred rituals with sugar and salt, and the head of the family demonstrates his strength in the process of grinding cabbage. Rest assured, such fermentation will turn out delicious, will retain all the vitamins and will please your family for a long time. in winter both fresh and a variety of dishes that can be prepared from it.
The recipe for fermentation is usually traditional and passed down in the family from generation to generation. Let's try to break tradition and prepare fermented product in a new way, using a simple sauerkraut recipe. A wide variety of recipes will help you choose the right one. Perhaps it will become a favorite for many years to come.
Pickling methods
Sauerkraut can be in its own juice or in brine. Each of these methods has its own advantages. All components of sauerkraut in its own juice are useful: both the cabbage itself and the juice formed from it, so the product can be safely used without residue. 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 goes faster. Brine absorbs nutrients and vitamins and also brings benefits.Therefore, the choice of how to carry out fermentation so that it is tasty remains with the hostess.
We offer several simple recipes for sauerkraut, which can be used to prepare a tasty and healthy product.
The recipe couldn't be simpler
This is a classic. Everyone knows him who has ever been involved in such an exciting activity as pickling cabbage. The components are familiar and familiar to everyone. It's all about the proportions and amounts of sugar and salt. Preparing this cabbage is as simple as shelling pears, but it turns out delicious.
Ingredients:
- a head of cabbage weighing a couple of kilograms;
- 2 heavy carrots;
- sugar - a couple of tbsp. spoon;
- boiled water – approximately 2 liters;
- coarse salt – 3 tbsp. spoons without top.
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 into a three-liter bottle.
We cut the cooked head of cabbage in any convenient way. We also grate the carrots the way we like. You need to grind the mixture of cabbage and carrots conscientiously, and then compact it in a jar.
We prepare it by dissolving all the salt in boiling water. When it cools down, pour it generously over the cabbage so that it overflows.
No load is placed 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 delicious product. Now the brine will have to be carefully poured into a separate bowl.
In 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 to eat. Agree, it couldn’t be simpler.
It’s easier than ever to ferment cabbage using the following recipe. It does not require brine; 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. spoons with a small top;
- sugar – 1 tbsp. spoon;
This is what the recipe looks like with a photo.
- Shred the prepared heads of cabbage.
- Three carrots.
- Mix in a bowl, adding sugar mixed with salt.
- Place in a fermentation bowl and compact well. Do not use metal utensils for fermentation; they will oxidize and ruin the fermentation.
- Cover with cabbage leaves and apply pressure.
- During fermentation, pierce to the bottom every day and do not forget to remove the foam.
- Place the finished cabbage in a cool place.
If you want to try something new, you can use the following simple recipe.
Original pickling
Greens and seeds of dill and cumin will not only enrich it with vitamins, but also add a spicy taste, and hot peppers and garlic will add spiciness.
Ingredients:
- cabbage heads – 5 kg;
- carrots – 250 g;
- hot pepper pod;
- 2 heads of garlic;
- 400 g sugar;
- 200 g salt;
- 4.5 liters of water;
- favorite greens, cumin and dill seeds to taste and desire.
Cut the heads of cabbage with the stalk removed into large slices, put them in a container for fermentation, and fill them with water with salt dissolved in it. We keep her under oppression for about four days. Remove from brine and chop. Chop the pepper, garlic, and three carrots. Mix all this with cabbage, add chopped herbs, caraway seeds or dill, or both.Strain the remaining brine and bring to a boil. Pour the chilled brine into the fermentation. Let it ferment under pressure for another two days. Mix with sugar and add to banks and store in a cool place.
Anyone who has ever tried Provencal sauerkraut will never forget the delicious taste of this dish. This dish was once served at the royal table. Its basis is cabbage, pickled with whole heads of cabbage or halves, and the addition of soaked apples, lingonberries, cranberries, pickled stone fruits and grapes.
Preparing such a dish requires not only a lot of work, but also the presence of a large container for fermentation, as well as a cold room in which it will be stored. For those who want to prepare a similar preparation without much hassle, here is the following recipe.
Dessert cabbage
To prepare it you will need not only the usual ingredients, but also fruit. In real Provencal cabbage there are at least four types; in a simpler version, you can take those that are available. Firm, sweet apples, apricots, plums, gooseberries, grapes and even peaches are suitable.
Ingredients:
- cabbage heads – 4 kg;
- carrots – 400 g;
- sugar – 200 g;
- salt – 60 g.
Cut the cabbage into small pieces or shred it. It is better to grate the carrots to prepare Korean carrots. Grind them together, mixing with salt. We cut the apples into slices, halve large stone fruits, and leave the berries whole. Line the bottom of the dish with cabbage leaves. Layer the grated cabbage and fruit in layers. Place in a container under pressure for three or four days.
Now carefully pour the resulting brine into another bowl.Bring it to a boil, add sugar and let it simmer for a couple of minutes. After cooling, pour the fermentation into it. It's better to put it in jars.
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 quickly deteriorate and add pungency. You can add parsley root or greens to the fermentation if you like its taste and smell. Healthy greens will enrich the dish with vitamins.
The beautiful pink color makes this fermentation very appetizing and the addition of beets is delicious.
Ingredients:
- prepared cabbage heads – 10 kg;
- beets – 600 g;
- horseradish – 200 g;
- garlic – 4 heads;
- parsley root – 100 g or 2 bunches of greens;
We will sauerkraut in brine. For it you will need:
- water – 6 l;
- salt – 300 g;
- sugar – 1.3 cups.
Prepare the brine. To do this, bring the water to a boil and completely dissolve all the salt and sugar in it. While it cools, cut the cabbage into fairly large pieces, chop the horseradish, cut the beets into slices, chop the parsley and garlic. Place cabbage and other additives in layers in a fermentation bowl. Fill them with warm brine.
Cabbage should ferment for 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 require little time.In one evening you can provide the whole family with a delicious vitamin product for a long winter.
