Greetings to all cooking lovers! Today I’m writing not one, but 9 classic recipes. sauerkraut. It would seem that there could be something new here: chopped, salted, crushed and compacted into a suitable container. And then wait for everything to ferment there. But there are some nuances that you definitely need to know about when you start such a responsible task. And I described everything in detail, read on carefully.
In the classic version, cabbage is fermented with a small amount of carrots and salt. Carrots have natural sugars, which speed up the fermentation process, so there is no need to use granulated sugar. In most cases, this white vegetable is quite juicy, so it is fermented in own juice without using water. But there are recipes when the workpiece is filled with brine. These options will also be discussed in this article.
Ingredients:
- cabbage - 3 kg, shredded (about 3.5 kg forks)
- carrots - 300 gr.
- salt - 3 tbsp. no slide
Cooking method:
1. Don’t take too many carrots, one large one will be enough. If you do not use this root vegetable at all, the finished salad will be bitter. Grate the peeled carrots on a coarse grater.
2. The cabbage needs to be chopped. Ideally, the pieces should be of medium thickness, about 5 mm. Convenient to use for these purposes special knives with two blades.
3. Place the chopped vegetables in a large bowl and add salt. With clean hands, crush the contents of the dish well so that the juice begins to release (salt will speed up the process of juice separation).
You can mash the cabbage on the table, and then put it in a saucepan.
4. Place the mashed fruits in a saucepan (or in a jar) and press them firmly with your hand (or a masher). Apply in portions and press down. When the vessel is filled to the top, enough juice will already be released to completely cover the entire cabbage.
5.If you do it in a saucepan, then you definitely need pressure so that all the vegetables are covered with liquid. Place a plate on top and place any weight on it (a stone, a jar of water or c).
6.In the first hours, it is important to place the workpiece in a warm place so that the fermentation process begins. To activate this process, you can place a container with vegetables in warm water (about 30 degrees). And then just leave the cabbage to ferment in the kitchen, maybe not far from the stove, for 3 days.
7. To avoid bitterness in the finished dish, you need to release the gases that form. To do this, twice a day, remove the plate and pierce the cabbage with a wooden stick to the very bottom in several places. At the same time, you will see bubbles of carbon dioxide coming out. After a day, the brine will become cloudy and foam will appear, this is normal, don’t worry.
When fermenting in heat, lactic acid is actively produced, which will act as a preservative and preserve vegetables for several months. The main thing is to store the cabbage in a cool place after fermentation is complete.
8.If the starter is in a jar, place the glass in a deep plate. During fermentation, the juice will foam and flow out of the container. And if you leave the jar just on the table or on the floor, then in the morning you will get a not very pleasant surprise in the form of a puddle. If you make the preparation in a pan and fill it to the top, then also place it on a tray or baking sheet with sides.
9.After three days, the juice should drop, fermentation ends, there are no more bubbles, the brine becomes more transparent. This means it’s time to refrigerate the cabbage. It’s better to put it in jars and cover with nylon lids.
The fermentation time will depend on the room temperature. If it’s hot, then everything may be over in 2 days; if it’s cool, it may take 5 days. To preserve this yummy food all winter, place it in a sterilized container.
10. Keep the snack in a jar in a cold place for another 2-3 days and you can eat it. The easiest way to eat it is a crispy salad with onions and sunflower oil. Also cook delicious - very hearty dish for winter and autumn days.
Ferment delicious homemade cabbage in a saucepan: recipe with caraway seeds
By adding caraway seeds to sauerkraut, you will get a new pleasant aroma. It is this spice that is often placed in this preparation. You can also add some dill seeds if you wish. Bay leaf and allspice corns. Too many different spices can ruin the taste of the finished dish, so it’s better to stick to minimalism in this matter.
Ingredients:
- cabbage - 4 kg
- carrots - 3 pcs. average
- cumin seeds - 2 tsp.
- salt - 1 tbsp.
- sugar - 1 tbsp.
Preparation:
1.If you read the previous recipe, then you already know that all the steps are very simple. The carrots need to be grated on a coarse grater, and the cabbage should be chopped in any convenient way.
2. Place the white cabbage in a large basin or simply on the table. Sprinkle with sugar and salt. With clean hands, knead everything well. Add cumin seeds and stir again. At the end, add the carrots to the total mass and remember a little more so that the juice begins to stand out.
3.Pour the vegetable mixture into enamel pan, compacting it.
Vegetables should lie very tightly. Cover the entire surface cabbage leaves to protect it from dust.
4.Now you need to put the workpiece under pressure. To do this, place a plate on the cabbage and place a jar of water. Almost everything, wait for the ripening to finish. This may happen in 2-5 days. At a temperature of 22 degrees you will need to wait three days.
5.But every day, morning and evening, it is necessary to release gas bubbles so as not to end up with a bitter product. This is done with a long wooden stick or a thin knife; the cabbage is pierced in several places. After piercing, put it under pressure again.
6.When the gas stops being released, transfer the fermented vegetables into jars, cover with lids and put in the refrigerator. After cooling, you can eat this snack. But after a few days the taste will be more intense. So it makes sense to wait a little.
Sauerkraut in jars with beets without sugar - step-by-step recipe
Recently I wrote how to do it. And in that case, the cutting of vegetables was large. In this recipe, the white cabbage is cut into fairly thin, long strips. And the beets paint it bright pink color, very appetizing.
Ingredients:
- Late varieties of cabbage - 1 large cabbage
- beets - 1 pc. average
- carrots - 1 pc. average
- garlic - 1 clove
- dill seeds - 1 tbsp.
- salt - 1 tbsp.
- cranberries or lingonberries - optional for decoration before serving
Cooking method:
1. Peel the carrots and beets and grate them on a fine grater (you can also use a coarse one). Chop the cabbage into strips.
By the way, it’s convenient to do this with a vegetable peeler, but first you need to practice a little. The result is beautiful, long stripes.
2. Place all the cuttings in a large bowl, add dill seeds and a finely chopped clove of garlic (you don’t have to add garlic). Add salt to taste. In fact, enough salt is added so that the salad is slightly saltier than when prepared fresh.
3. Using your hands, stir all the products until smooth, remembering them well.
4.Place the mashed vegetables into a jar, compacting them well. Cover the top with gauze or a lid (but not tightly) and leave to ferment in a warm place for 2-3 days. At least once a day, make punctures to the bottom with a knife or wooden skewer in several places.
The cabbage needs to be covered with juice. To do this, you can put a load in the form of a glass bottle of water. Or crush vegetables several times a day with a potato masher.
5.Place the finished salad in the refrigerator and after a day you can eat it. It turns out not only tasty, but also healthy. If desired, in addition to dill seeds, you can add coriander or cumin (1 tsp of these spices will be enough).
Classic recipe for making sauerkraut with cranberries in a bucket
To improve the taste when fermenting, add sour berries to the cabbage - cranberries, lingonberries. Thus, the usefulness of this workpiece increases. I suggest you try cooking vegetables with bright red berries.
Ingredients:
- cabbage - 8 kg
- carrots - 3 kg
- salt - 150 gr. (6 tbsp)
- cranberries - 0.5 kg (can be frozen)
How to cook:
1. In fact, you can ferment cabbage in any container - a jar, pan, bucket, barrel. Here are the ingredients for one ten-liter bucket. If you want to make less, please reduce the products proportionally.
About 3 kg of cabbage will fit in a three-liter jar, and 5 kg in a 5-liter pan, respectively.
2. Peel the carrots and grate them on a coarse grater. If you have a large amount of work, you can use the services of a food processor. The cabbage needs to be chopped into long strips. To do this, take a large knife (be sure to be well sharpened), a shredder, or again a food processor. Remove the top leaves, but do not throw them away, they will be useful later.
3. Wash the enamel bucket well. Place the remaining upper sheets at the bottom, which will protect the lower layers of the workpiece from pathogenic microbes.
4.Take a large bowl, mix a third of the cabbage, carrots and salt in it. While stirring, crush the vegetables well with your hands so that they begin to release juice. Transfer the resulting mixture into the prepared bucket and compact it thoroughly. Place half of the cranberries on top.
6.Cover the top with a wide dish and place pressure. In this case, the juice should completely cover the workpiece. Leave in a warm place to ferment for 3 days. The very next day the brine will become cloudy and begin to separate carbon dioxide. To release these gases, pierce the cabbage in several places with a wooden stick, reaching to the bottom of the bucket, twice a day throughout the fermentation period.
7.When the gases have ceased to be released, you need to put the vegetables in the cold, because in the heat they will simply spoil. On average, this happens on the fourth day (everything will depend on the temperature). To store, place cabbage in glass jars, cover them with lids and put them in the cellar or refrigerator. Can be served after 2 days of cooling.
Before folding into glass containers It is recommended to lay the cabbage on the table or in a basin and fluff it up. Ventilate to get rid of the unpleasant odor.
8. Sauerkraut can be added to vinaigrette, cabbage soup, or made into salads with the addition of green and onions, herbs, sugar, vegetable oil. As you can see, preparing such a preparation is not difficult, and you will get a lot of benefits and taste.
By the way, we recently tested store-bought sauerkraut for quality. It turned out that almost all of it contains additives that are harmful to health. Therefore, draw your own conclusions and cook for yourself.
A quick way to ferment cabbage with brine in a 3-liter jar
Classically, cabbage ferments for about 3 days, give or take, depending on the temperature in the room. This is a quick recipe; the finished salad can be eaten within a day. And its difference from previous recipes is the presence of brine with the addition of water.
Ingredients:
- white cabbage - 1 pc. large
- carrots - 1 pc.
- sahra - 1 tbsp.
- salt - 1 tbsp.
- black peppercorns - 10 pcs.
- bay leaf - 3-4 pcs.
- boiled water - 1 l
Preparation:
1. Wash and chop the vegetables. Carrots - on a coarse grater or grater for Korean dishes. Chop the cabbage into long strips, about half a centimeter wide. Place the prepared foods in a bowl and remember them carefully. At the same time, they will decrease in volume and release juice.
2.Add spices, bay leaves and peppercorns to the overall suppressed mass and stir. If you don't like the flavor of these seasonings, don't use them. Place the vegetable mixture in the jar, pressing it down.
It is advisable to pour boiling water over the glass before laying it.
3.Make the simplest brine. For it you need to dissolve salt and sugar in cold boiled water. Pour this marinade over the cabbage and press down well again. Cover the top with a lid or napkin and leave in a warm place for a day.
4.The next day, try what happened. But know that sauerkraut is getting tastier every day, you may need to wait a little longer. Store this preparation in the refrigerator.
How to ferment cabbage for the winter in its own juice. Classic recipe for 10 kg
This is a classic recipe for sauerkraut, which ferments in its juice. A large quantity is prepared at once to provide for the winter. This preparation is stored well, but only in a cold place. I recommend preparing this recipe in November, when stable cold weather sets in and you can move the jars to the cellar or to an unheated loggia.
You can add all the additives that I mentioned in this article according to your taste and desire: bay leaf, peppercorns, caraway seeds, sour berries, apples, beets, dill seeds.
Ingredients:
- cabbage - 10 kg
- carrots - 1.5 kg
- salt - 250 gr.
Cooking method:
1. Peel all the carrots and grate them. Shred the cabbage. Since the number of vegetables is large, you can use food processor or a special grater, as in the photo.
2.Take a large container for fermentation. This can be a bucket or a large saucepan with a capacity of 10-20 liters. In a bowl, mix cabbage, carrots and salt in parts. There is no need to crush it too much, just stirring will be enough. Pour the vegetables into the prepared clean container and press them well with your hand so that they lie tightly. Continue placing the vegetables into the bowl in parts, compacting them.
There will be no juice right away; it will appear a little later, the next day. But the snack according to this recipe will turn out very crispy.
3.Do not fill the container to the top. During fermentation, the cabbage will rise and juice may leak out, so leave some free space for these processes. Cover the top of the workpiece with white cabbage leaves, place a plate and place a weight.
4.Keep the cabbage warm for two days. When bubbles begin to appear (within a day or less), pierce the workpiece with a wooden stick daily to release the gas. If this is not done, the finished product will be bitter.
5.After 2-3 days, place the fermented vegetables in clean jars and put them in a cool place, maybe on the balcony. Keep it in the cold for another 5 days, after which you can already eat this juicy, tasty and crispy snack. Also use this cabbage to make pies, stew it, put it in vinaigrette and cabbage soup. In general, bon appetit!
Recipe for sauerkraut in a barrel without brine with sugar
If you have a wooden barrel, then use it to ferment vegetables, as our grandmothers did. This recipe uses black bread to speed up the fermentation process, which adds a pleasant aroma to the finished snack. Take only late varieties of cabbage, and when ready, store it in a cold place, but make sure that the temperature does not fall below zero degrees.
Ingredients:
- cabbage - 10 kg
- carrots - 1 kg
- salt - 250 gr.
- sugar - 50 gr.
- black peppercorns - 15 gr.
- rye bread - 50 gr.
Preparation:
1. The barrel needs to be prepared in advance. To do this, wash it and fill it with warm water (up to 40 degrees) overnight. This way the wood will swell and be as airtight as possible.
2.Now proceed to the most labor-intensive process - chopping the vegetables. The cabbage needs to be chopped, but not too finely or thinly, otherwise it will be too soft when finished. Grate the carrots on a coarse grater or cut into strips using a food processor.
Do not chop all the vegetables at once, do it in parts and mix, as the volume is large.
3. Now you have chopped one cabbage (without the top leaves and stalks) - put the pieces in a basin (a little more than kg). Add a couple of carrots, a tablespoon of salt and a teaspoon of sugar. Also add 3-5 peppercorns. Mix with your hands and you can try. If you want, add salt or sweeten to taste.
4. Place a piece of stale rye bread at the bottom of the barrel. It can also be replaced with a tablespoon of rye flour.
5. Cover the entire surface of the bottom with cabbage leaves, covering the bread.
6.Place the mixed vegetables into the barrel and press down very well with your hands, compacting. Thus, continue to make the preparation, mixing cabbage with carrots and spices in parts. Do not fill the barrel to the very top, leave room for oppression.
When the entire container is filled, press down the future snack with your hand. If juice comes out, it means everything is done correctly and well.
7. Cover the entire workpiece with gauze folded in two layers or cabbage leaves. Cover with the small lid that comes with the barrel or plate. Place the pressure and close the barrel with its original lid. After 12 hours, vigorous fermentation will begin (you just need to leave the vegetables warm), carbon dioxide will begin to be released and lactic acid will form.
8. Once a day, pierce all the vegetables to the bottom to release gases and get rid of the unpleasant smell (before this, remove the pressure, after piercing, put it back on). Keep the workpiece warm for 2 days.
9.On the third day, take the cabbage outside or onto the balcony, where the temperature is on average 8 degrees. Keep the sour snack in this mode for another 3-4 days, remembering to pierce it daily.
10. The juice of the finished sauerkraut will subside and will not be visible on the surface. Bubbles will no longer come out when pierced, and the snack will taste crispy.
11.Now store the finished cabbage in a cool place. This could be a street, if there is no frost yet, or a cellar. Try this recipe and get valuable vitamins in winter.
Cabbage in brine, pickled with apples
If you have never made sauerkraut with apples before, then you need to correct this gap. It is apples that give this snack its special aroma and taste. In addition, according to this recipe, the fruit and vegetable mixture is filled with brine, which in about a week will be very tasty and rich. It will be done in a three-liter jar, which everyone has on the farm.
Ingredients for 3 liters:
- cabbage - 2.3 kg
- carrots - 3 pcs. average
- apples - 4-6 pcs. average
- water - 2 l
- salt - 2 tbsp.
- sugar - 2 tbsp.
The amount of water is indicated with a small reserve so that it is definitely enough.
How to cook:
1. This recipe is very simple, any novice housewife can cook it delicious cabbage. First, boil water, add salt and sugar and dissolve them. Let the brine cool to room temperature.
2.Mix in large capacity cabbage chopped into medium pieces with grated carrots. Add 1 tsp. salt from the total amount, stir again, mashing the vegetables a little. There is no need to press hard, as in recipes without brine.
3.Cut the apples into large slices or halves. The method of cutting apples can be any way, it all depends on preference.
4.In a clean jar, washed with soda or mustard powder, start laying out cabbage in layers (you need to tamp it down with your hand) and apples. Upper layer must be vegetable.
5.Pour the cooled brine into the filled jar. Place the mixture in a bowl or saucepan to allow the juice that will rise during fermentation to drain. Cover the top of the jar with a lid (not tightly) or gauze. Leave in a warm place for 2-3 days. During this time, twice a day you need to pierce the cabbage with a wooden skewer so that gas bubbles come out.
When pierced, the brine will go down, so you will need to add the juice that flowed out of it into the pan into the jar.
6.The cabbage should be covered with liquid throughout the fermentation process. For this purpose, you can put a small pressure - a small jar of water or glass bottle. After two days, try what happened. If there is still not enough crunch, or too much acid, then let the snack sit for another day. Next, put it in the refrigerator for storage.
This wonderful cabbage can also be served at festive table, and for everyday life. Pickled apples will also be very tasty, try it. When stored in vegetables, mucus and unpleasant odor do not appear.
How to cook sauerkraut with horseradish, beets and garlic: video recipe
This recipe differs from the others in the way the cabbage is cut. Usually this vegetable is chopped into strips. Large pieces are also fermented here. For taste, color and aroma, beets, garlic and horseradish are added. And all this wealth is filled with brine.
Let me clarify right away, first this one winter preparation need to be put under pressure for 2 days and kept at room temperature. Next, put it in a cool place (for example, a refrigerator) for another 3 days without removing the pressure. In total, after 5 days (possibly later), the vegetables will ferment and can be eaten. After five days, remove the pressure and cover with a lid.
These are the ways to ferment cabbage in the classic way. As you can see, there are quite a lot of them, there is plenty to choose from. The main thing is not to be lazy and delight yourself with such a healthy and crispy preparation. I wish everyone a delicious winter!
Sauerkraut is perhaps the easiest recipe for preserving this healthy vegetable. When cooking cabbage, almost half of this is destroyed. useful vitamin, like B9 ( folic acid), but during fermentation all the vitamins remain intact and are even added! The amount of vitamin C, for example, increases significantly, reaching 70 mg per 100 g, and vitamin P in sauerkraut is 20 times more than in fresh cabbage. Due to lactic acid fermentation, a large number of probiotics are formed in cabbage, which equates sauerkraut to kefir. Moreover, there is no kefir alcohol in sauerkraut. The brine from sauerkraut is also useful - it contains substances that prevent carbohydrates from turning into fat, and therefore it is excellent for the prevention of gastritis with increased acidity and it becomes simple an indispensable assistant for those who are slimming.
In general, it has been decided - we are preparing preparations for the winter from cabbage. Let's pickle the cabbage! As in any business, pickling has its own rules and subtleties.
Cabbage for pickling should be late and mid-late varieties. Early cabbage will not be suitable, since it has loose heads of cabbage and are strongly colored green color leaves, in addition, they are poorer in sugar, so the fermentation process is much worse.
. If you decide to ferment cabbage with carrots, then you need to take carrots in the amount of 3% of the weight of cabbage (300 g of carrots per 10 kg of cabbage).
. For fermentation, use regular coarse salt, not iodized!
. The amount of salt is 2-2.5% of the weight of cabbage (200-250 g of salt per 10 kg of cabbage).
. For greater benefits, you can use coarse sea salt, but also not iodized.
. For sauerkraut, you can use a variety of additives: apples, lingonberries, cranberries, caraway seeds, beets, bay leaves. These additives are added to taste. 
And now about technology. In fact, there is nothing complicated in sauerkraut, but if you skip or ignore at least one step, then all your efforts can go to waste. Let's get started.
. Before fermentation, the heads of cabbage are cleaned - dirty and dirty ones are removed. green leaves, get rid of rotten and frozen parts, cut off the stalk.
. Cabbage can be chopped, or you can ferment whole heads of cabbage (however, in a city apartment this is hardly possible).
. The carrots are peeled and chopped (you can grate them on a regular grater or on a Korean carrot grater).
Shredded cabbage and carrots are poured onto the table, sprinkled with salt and actively rubbed with hands, adding the necessary additives, until the cabbage releases juice.
. Prepare the container: place it on the bottom of a barrel or large enameled pan 
cabbage leaves.
. Place the cabbage in a container. To do this, spread the cabbage in a layer of 10-15 cm and compact it tightly. Next, add a layer of cabbage again and compact it again, and so on until the end.
. If you are fermenting cabbage in a large container, place a small whole head of cabbage inside the cabbage mass. In winter you will have very tasty cabbage rolls made from sauerkraut leaves.
. Lay cabbage leaves on top, place a clean cloth, a circle and a bend.
. If everything is done correctly, then within a day a brine should appear on the surface.
. Best Temperature for fermentation - room temperature.
. The first sign of proper fermentation is bubbles and foam on the surface of the brine. Foam should be removed.
. And now - the most important step, if you skip it, you can ruin your cabbage. To get rid of gases from unpleasant smell, the cabbage should be pierced with a wooden stick in several places to the very bottom. This should be done every 1-2 days.
. After the cabbage has settled, the load must be removed, the top leaves and the layer of browned cabbage must be removed. The circle needs to be washed hot soda solution, napkin 
wash in water and then in saline solution. Wring out the napkin and cover the surface of the cabbage, place a circle and a lighter weight. The amount of pressure should be such that the brine comes out to the edge of the circle.
. If the brine does not appear, then you need to increase the pressure or add brine.
. Sauerkraut should be stored at a temperature of 0 - 5ºC.
. Properly fermented cabbage has an amber-yellow color, a pleasant smell and a sour taste.
Here are some sauerkraut recipes.
Sauerkraut with apples:
10 kg cabbage,
300 g carrots,
500 g apples,
250 g salt.
Sauerkraut for the winter with lingonberries (cranberries):
10 kg cabbage,
300 g carrots,
200 g lingonberries (cranberries),
250 g salt.
Sauerkraut with caraway seeds:
10 kg cabbage,
500 g carrots,
2 tsp cumin seeds,
250 g salt.
Sauerkraut with bay leaf:
10 kg cabbage,
500 g carrots,
2 tsp cumin,
¼ tsp. coriander seeds,
10 peas of allspice,
800 g apples (slices),
100 g salt.
Ingredients:
10 kg cabbage,
300-500 g carrots,
10 apples
200 g salt,
3 tbsp. Sahara.
Preparation:
Prepare food: peel cabbage, remove damaged leaves, remove stalks, chop, peel and grate carrots, cut apples into slices and remove seed pods. Grind the cabbage with salt, add carrots and sugar (if desired, you can increase the amount of sugar to ½ cup). Scald wide-necked jars with boiling water and line the bottom with cabbage leaves. Place a layer of cabbage in a jar, tamp it down so that the cabbage releases its juice, then place a layer of apples, cabbage again, etc. Fill the jar, cover with leaves, put in a clean napkin and a small saucer. Put a narrow jar filled with water on it - this will be our oppression. Leave the jars of cabbage at room temperature, remembering to pierce them with a wooden stick to the very bottom so that the gas escapes. Once fermentation is complete, remove the cabbage to the cold.
Sauerkraut in jars in an original way
Ingredients:
15-16 kg of cabbage,
1 kg carrots.
Brine:
10 liters of water,
1 kg salt.
Preparation:
Prepare brine by dissolving salt in hot boiled water. Chop the cabbage and grate the carrots. Mix cabbage and carrots without grinding. Dip the mixture in parts into the cooled brine and keep in it for 5 minutes. After this, remove the cabbage from the brine, squeeze and transfer to another bowl. “Wash” all the cabbage in this way. Then place the cabbage in jars, compacting them, cover with plastic lids and leave overnight at room temperature. The next day, take it out into the cold. If there is not enough brine in the jars, then it should be added.
Quick sauerkraut
Ingredients:
2 kg cabbage,
2 pcs. carrots,
250 g cranberries,
200 g grapes,
3-5 apples.
Brine:
1 liter of water,
1 glass vegetable oil,
1 cup of sugar,
¾ cup vinegar
2 tbsp. salt,
1 head of garlic.
Preparation:
Prepare the brine - mix all ingredients, chopped garlic, bring to a boil and simmer for 2-3 minutes. Chop the cabbage, grate the carrots. Place cabbage, carrots, grapes, cranberries, apples, cabbage again, etc. in layers in a container. Pour brine over the cabbage and apply pressure. In 2 days the cabbage will be ready.
Ingredients for a 3 liter jar:
2-2.5 kg of cabbage,
3 tbsp. salt,
3-5 black peppercorns,
3-5 peas of allspice,
4-5 tbsp. Sahara,
2-3 buds of cloves,
1-2 tbsp. grated horseradish
garlic, ground black pepper - to taste,
1 medium-sized beet.
Preparation:
Place peppercorns, cloves, and grated horseradish on the bottom of wide-necked jars. Place coarsely chopped cabbage and thinly sliced beets into a jar, adding salt and sugar, and adding garlic and ground pepper. Compact each layer with a masher. Place the jars in a warm place for 3 days. Place plates under the jars, as liquid may leak out during fermentation. Don't forget to pierce the contents with a wooden stick. Once fermentation is complete, remove the cabbage to the cold.
Ingredients:
1 head of cabbage,
1-2 beets,
2 pcs. carrots,
3 pcs. sweet pepper,
4 cloves of garlic,
10-15 black peppercorns,
bunch of dill,
1 tbsp. Sahara,
1 tbsp. citric acid,
salt - a little more to taste.
Preparation:
Cut the head of cabbage into 8-12 radial pieces, cut the beets and carrots into thin slices, chop the pepper into strips, chop the garlic and dill. Place in a container in layers, sprinkling with salt and sugar. Boil water in sufficient quantity, pour into cabbage citric acid and pour boiling water so that the water covers the cabbage. Cover with a clean napkin and press down. Cabbage is ready in 3-4 days.
Spicy sauerkraut with beets
Ingredients:
2 heads of cabbage,
2 beets,
2 heads of garlic,
1 pod of hot pepper,
2-3 parsley roots,
2-3 horseradish roots,
salt to taste.
Preparation:
Cut the head of cabbage into 8 pieces. Grate the beets, chop the garlic, chop the parsley and horseradish roots, finely chop the hot pepper. Place the cabbage in a container, sprinkle with chopped vegetables and salt, add hot boiled water and place in a bowl where excess brine will be poured. Leave in a warm place for three days, piercing with a wooden stick. Once fermentation is complete, place in the cold.
Ingredients:
10 kg cabbage,
3-4 beets,
300-600 g hot pepper,
600-1000 g celery greens,
10-15 bay leaves,
60-120 g parsley.
Preparation:
Cut the cabbage heads into 6-8 pieces, place in a container, topped with beet slices, coarsely chopped herbs and pepper. Pour hot brine (per 10 liters of water - 500-700 g of salt). Leave in a warm place for 2-3 days. Then take it out into the cold.
Quick pickling cabbage for the winter
Ingredients:
10 kg cabbage,
200-250 g salt.
Preparation:
Mix shredded cabbage with salt, pack tightly into 3-liter jars and fill with cold boiled water. Leave at room temperature for 3 days. Sometimes pierce the cabbage with a stick. After 3 days, drain the water, dissolve sugar in it at the rate of 1 glass of sugar per jar, pour over the cabbage again and put in the refrigerator.
Spicy sauerkraut
Ingredients:
8 kg cabbage,
100 g garlic,
100 g horseradish root,
100 g parsley,
300 g beets,
1 pod of hot pepper,
4 liters of water,
200 g salt,
200 g sugar.
Preparation:
Cut the cabbage into large slices, mix it with grated horseradish, finely chopped garlic, beet cubes, finely chopped parsley and hot pepper. Prepare the brine - boil water, add salt, sugar, boil, cool. Pour brine over the cabbage, put pressure on it, keep it warm for two days, then take it out into the cold.
Chop cabbage, carrots, beets (you can do without them), add bay leaves, cumin seeds, salt to taste, mix everything. Place ¼ loaf at the bottom of the container rye bread, add chopped vegetables. Prick several times with a wooden stick. After 3 days, put it in the cold.
And finally - a recipe for sauerkraut without salt according to the recipe of V. Zeland (author of the book “ Live kitchen"). This recipe has been converted by the author from Bragg's basic sauerkraut recipe. It’s interesting that green cabbage is also suitable for pickling.
Sauerkraut without salt (raw food recipe)
Ingredients:
2 heads of cabbage,
700-800 g carrots,
½ tsp. ground hot pepper (cayenne, chili),
60 g dry ground paprika.
Preparation:
Coarsely chop the cabbage, discard the rough stems, and also chop the stalk. Cut the carrots into slices. Mix in a bowl with seasonings, but do not mash. To the bottom of two three-liter cans put a cabbage leaf at a time, fill the jars tightly with cabbage, tamping with a wooden masher so that there is 10 cm left to the neck, close the top with cabbage leaves. Pour clean drinking or distilled water over the cabbage to cover the leaves. Put in jars plastic bottles filled with water as cargo. The weight should be strong enough so that the water covers the top leaves of the cabbage. Leave in a warm place. After some time, the water in the jars will begin to rise. If it starts to overflow, it is better to remove or reduce the load. Every few hours, press down on the cabbage to release excess carbon dioxide. After 2 days, put the cabbage in the refrigerator. Where she should stay for another week. Make sure that the water always covers the leaves.
Choose and prepare cabbage in any way - sauerkraut will only benefit you in any case. Be sure to check out our step-by-step recipes for winter preparations. Happy preparations!
Larisa Shuftaykina
Sauerkraut is one of the healthiest and delicious preparations for the winter. It is a complete source of vitamins and microelements. You can eat it on its own, add it to soups, or use it as a filling for pies. Several recipes have been developed on how to ferment cabbage so that it is crispy. It is enough to choose a method that suits you and strictly adhere to it.
To make tasty cabbage, you need to take many aspects into account. Even the quality of salt can sometimes affect the result. When preparing, follow these recommendations:
Adhering to such simple rules How to ferment cabbage correctly, you will be able to get an excellent snack. It will decorate not only your everyday, but also your holiday table.
Classic recipe
The most common way to ferment cabbage so that it is crispy is to use the classic recipe. You will need a minimum set of components:
- a head of cabbage weighing 4 kg;
- five carrots;
- salt and sugar 4 tablespoons each.
The entire cooking process can be divided into several stages:
You can store cabbage after the fermentation process is complete. Seal the jar with a plastic lid and place in a cool place. This cabbage starter recipe takes about 4 - 5 days to complete.
Recipe with garlic
One of the ways to ferment cabbage deliciously is a recipe with the addition of garlic. The finished snack acquires an original taste and aroma. The following components will be required:
- cabbage forks weighing about three kilograms;
- three to four carrots;
- half a liter of clean water;
- 100 ml vegetable oil;
- 100 ml vinegar;
- a couple of cloves of garlic;
- a pair of laurel leaves;
- one and a half tablespoons of coarse salt;
- 4 spoons of sugar.
The method for fermenting cabbage so that it is crispy is extremely simple. The whole process consists of the following steps:
This appetizer can be served just a few hours after preparation. This recipe is rightfully considered the best way how to quickly ferment cabbage.
Cabbage in honey brine
To prepare a delicious savory snack, a recipe for cabbage starter in a jar with the addition of honey is suitable. You will need very few ingredients:
- cabbage forks weighing three kilograms;
- one large carrot;
- a tablespoon of salt;
- 700 ml water;
- a tablespoon of honey.
The cooking process occurs in several key stages:
This appetizer should ferment within 24 hours. After this, it can be stored in a cool place.
Spicy cabbage
If you love spicy savory snacks, then this recipe is just what you need. The cabbage turns out unusually crispy and juicy. For preparation you will need a minimum of ingredients:
- a pair of cabbage forks weighing no more than 2 kg each;
- two capsicums;
- kilogram of carrots;
- 4 liters of water;
- 5 cloves of garlic;
- half a glass of salt.
The cooking process is simple. It consists of the following steps:
Choose a way to deliciously ferment cabbage that suits you and you can surprise your guests interesting snack. It will be in demand at any feast.
Video recipe for fermenting cabbage in Old Russian style
This topic is my favorite. Because sauerkraut- that rare case when I, as they say, “shine” with culinary talent, which probably extends only to dishes made from this vegetable. Everyone loves my cabbage - I’m bragging about this without exaggeration 
I don’t know what the secret is, but all my friends and relatives respect my version of this tasty and healthy recipe.
Although I don’t do anything special, everything seems to be the same as everyone else.
This good preparation for winter u: there is always a snack, and the family is provided with vitamins on the table. Today I read that for a long time in Rus', all girls and even girls learned to ferment 
cabbage Exactly, exactly! It was my mother who gave me this recipe when I helped her in this matter as a child. And on the Internet it is written that "It's hard work". This is truly amazing! Because and it only takes a couple of hours and a couple of assistants who will peel and grate carrots and wash glass jars.
Yes, by the way, about utensils for work. I've heard a lot about pickling in barrels, tubs, etc. I myself ABSOLUTELY salt (sauerkraut) cabbage ONLY in 3-liter jars. Once I was persuaded to use a plastic tub, but the product turned out completely different from what it always was - not mine at all
DIY sauerkraut
So, we need:
- three-liter jars,
- salt (no need for iodized salt, just regular salt),
- cabbage (tight light green heads, early green cabbage is not suitable for pickling)
- carrots (quantity - by eye, depending on your preference)
- sugar
Well, the pickling recipe itself is simple. Finely chop it and sprinkle grated carrots on top.
Now the main thing is how and how much salt. I remember my mother’s instructions very well - to add salt so that it would be pleasant to eat. That is, do not add salt by adding too much salt - they say, “we’ll add salt,” but as if we’re doing
And now - attention! Pa-ba-ba-bam! After studying several sauerkraut recipes, I realized the differences between mine and other recipes. I sprinkle a bunch of chopped vegetables with sugar! A little bit, literally half a handful. Sugar will help start the natural process of fermentation and the formation of lactic acid.
Judging by other recipes, fermentation should take place on its own. I don’t know, maybe today the cabbage is somehow not the same as before, that it needs to be “helped”? But I always sprinkle it with sugar, and it always captivates other people's hearts and stomachs
Then we need to mash this pile a little so that our cabbage releases its juice.
In a washed jar (no need to sterilize), we begin to place it tightly, compacting it, using our own fist.
The narrow part of the jar will perfectly cope with the role of oppression; the main thing is to thoroughly compact our future snack. In other versions of fermentation, it was proposed to use oppression, weight, and so on. I get by with the minimum, as already mentioned.
If the juice has already come out, drain a little. Place the jar on a deep plate (overnight the juice will release and flood the floor or table without a plate). No need to cover.
Cabbage ferments for two to three days, depending on the temperature in the house. I recently had it ready in 2 days, but in the fall this process usually takes three to four days. During this time, you need to constantly remove excess juice with a tablespoon and two to three times a day long knife pierce the cabbage in the jar to the very bottom - so that the gases escape. The smell, I’ll tell you, will still linger in your kitchen, so it’s better to warn your household. Although they will later be very grateful to you for the awesomeness!
Mom's assistant:
If you then have nowhere to put the jars (there is no basement or cold cellar in the garage), you can separate the snack into bags (that’s what I do) and put it in the freezer. Throughout the winter, I take a bag out of the refrigerator, enough for two or three salads. Either I make borscht or stew sauerkraut - very tasty!
But most often we make it simply with butter and onions (you can also add green peas). And recently my husband tried dressing this salad instead of vegetable oil. It turned out very tasty!
Bon appetit!
Sour cabbage has been a favorite winter-spring snack in Rus' since ancient times. It is no coincidence that from time immemorial peasants salted cabbage in barrels, and modern housewives continue this tradition, since a vegetable prepared in this way retains all vitamins and microelements. Sour cabbage allows you to fortify your diet at a time when vegetables and fruits are inaccessible to most Russians, since correct salting retains everything in cabbage useful material within eight months.
Salt the cabbage in three stages
Take 1.5 kg of cabbage (weight without stalk), 500 g of carrots, 2 tbsp. l. salt and 1 tbsp. l. sugar (with a slide).
1. Wash the head of cabbage, remove rotten or dried leaves and stalks, finely chop the cabbage and carrots. Mix the vegetables and thoroughly rub them with salt and sugar with your hands until the juice releases.
2. Place the mixture in sterile glass jars, compacting each layer tightly, close the containers with sterile lids and leave for three days indoors at a temperature of 25 degrees. Some housewives place the jars in a basin - this makes it more convenient to collect the juice that flows out during the fermentation process. Periodically remove any foam that forms from the surface using sterile spoons. Pierce the cabbage twice a day over the entire surface and to the full depth with a wooden stick or knife to release the gas produced by the bacteria, otherwise ready dish will have an unpleasant odor.
3. Place the jars in a cool place to complete fermentation, making sure the cabbage is covered with brine. When the released juice becomes light shade, the cabbage is ready and can be sealed for long-term storage. Average term sauerkraut is 2 weeks.
- It is better to choose for pickling late varieties with strong leaves. Instead of water when preparing brine, it is permissible to use beet juice.
- Cabbage can be salted with whole heads of cabbage (with a cut stalk), halves and quarters, filling it with brine (2 tablespoons of salt per 1 liter of water).
- Cabbage is also fermented in a saucepan carefully treated with boiling water. In this case, the chopped vegetables should be kept under pressure in a warm place for 5 days.
- Before fermentation begins, you can cover the jars not only with lids, but also with gauze, a clean cloth or cabbage leaves.
- If you don’t like to wait and want to get the dish ready within a day, use a hot marinade. To do this, shredded cabbage and carrots are placed in jars and filled with brine, which is prepared as follows: 1 liter of boiling water, 200 g of sugar, 4 tbsp. l. salt, 6 bay leaves, 300 ml vegetable oil, 200-300 g 5% vinegar, 10 black peppercorns. Boil the brine for 5 minutes, pour it into a jar, put it in the refrigerator, and after a day you can taste it!
- During the fermentation process, you can add beets, cored apples, cranberries, lingonberries, pumpkin, dill sprigs with seeds, caraway seeds, horseradish and currant leaves to the cabbage.
- If mold has formed on the surface of the cabbage, remove it and thoroughly rinse the mold, cheesecloth and outer leaves.
- The finished cabbage becomes crispy and has a pleasant sweet and sour taste. The readiness of a dish can also be determined by the absence of foam released during the fermentation process.
- Some housewives pasteurize or preserve ready-made sauerkraut in order to increase shelf life. For preservation, cabbage is heated with brine to 95 degrees and rolled into jars. When pasteurizing, the cabbage brine is drained, brought to a boil, poured back into the jar with the addition of cumin and pasteurized for 12 minutes at a temperature of 85 degrees.
You can make dozens of sauerkraut delicious dishes, however, it is also good on its own as a snack that increases appetite and normalizes digestion. Bon appetit!