White crispy cabbage, fermented according to your favorite recipe, is good as a snack. It is eaten with potatoes, added to salads, dumplings and pies. The main thing is to know how to ferment cabbage so that it is crispy and juicy.
Material Content:
Classic recipe
Preparation of heads of cabbage in all recipes goes through the following steps:
1. Damaged leaves are removed from cabbage.
2. Cut the stumps by cutting the heads into four parts.
3. Cutting is done across the growth of the leaves, putting a quarter of the head on its side.
A standard cooking recipe involves the use of the following products:
• 5 kg of cabbage;
• 100 g of salt;
• 2 medium carrots.
Working process:
1. Peel the carrots, rub on a coarse grater.
2. On a wide table lay alternately chopped cabbage and carrots.
3. Sprinkle vegetables with salt right on the table. This is necessary so that all products are evenly coated with grains.
4. Products are wrinkled by hands and mixed.
5. Cabbage with carrots is laid in layers in a bucket or jar, ramming each of them. During fermentation, juice can pour out, so for 5 kg of vegetable, a larger capacity will be needed. Put a load on top.
6. Allow to stand for 5 days in a warm place.
7. On day 3, the vegetable juice becomes cloudy, and the container is carried out in a cool place. The load is removed, the layers are carefully pierced with a stick so that the snack "breathes" and fermentation begins in the lower layers.
The volume of ingredients can be proportionally reduced or increased. Some classic recipes add 1 tablespoon of sugar.
Simple and quick recipe at the bank
Crisp cabbage can be fermented in 2-3 days. To do this, take the following ingredients:
• 3 kg of cabbage;
• 300 g carrots;
• 1 liter of water;
• 2 small tablespoons of salt;
• Bay leaf;
• allspice;
• cloves.
Cooking progress:
1. Carrots rub on a medium grater.
2.Chop cabbage and mix with carrots. You do not need to press hard with your hands, the cutting should turn out as crisp as possible.
3. Stack vegetables in a jar up to half and tamp a little.
4. On top lay bay leaf, cloves and pepper.
5. Top up the remaining vegetables and repeat the set of spices.
6. The salt is stirred in water until completely dissolved and the vegetables are poured with marinade. It should cover the whole cut.
7. Take a fork and pierce the vegetables deep into the brine to reach the lower layers.
8. Put the jar in a bowl so that the juice can drain there.
9. Periodically pierce the cut with a fork to release air bubbles.
The jar is kept in the room for 2 to 3 days. Then the fermentation is stopped by removing the container in the refrigerator.
With garlic
Crunchy and aromatic turns sauerkraut with garlic. To prepare it you will need:
• 2 medium heads of cabbage;
• 3 medium carrots;
• 6 garlic cloves;
• 3 large tablespoons of salt;
• 2 tablespoons of sugar;
• 2 teaspoons peppercorns;
• sheets of laurel;
• 250 ml of purified water.
Recipe:
1. Each clove of garlic is placed on a board and crushed with a knife to crack.
2. Peel and rub the carrots on a coarse grater.
3. Chop the cabbage on the table and sprinkle with salt (2 tablespoons) and sugar.
4. Cut the wrinkles with your hands and stack them in a container, tamping with your fists.
5. Top with a layer of carrots and half garlic.
6. The next layer is black pepper and bay leaf.
7. Next, lay a layer of cabbage and again carrots.
8. Put a flat plate on top.
9. Water is heated in a pan, add 1 large spoon of salt.
10. Warm liquid is poured into vegetables.
11. Above put the load.
The jar is left in the room for 3 days. During this time, holes are periodically made in the vegetable mass with a fork. Such cabbage can be stored in a cool place for more than 6 months.
With beets for the winter
Sauerkraut with beets is a wonderful appetizer for meat, potatoes. It’s easy to cook. In winter, you can enjoy the spicy taste with sourness. For cooking you will need:
• 2 carrots;
• 25 g of sugar;
• 2 kg of cabbage;
• 30 g of salt;
• 2 l of water;
• 2 red beets;
• 2 heads of garlic;
• Bay leaf.
Step by step cooking:
1. Cabbage is cut into small sticks 4-5 cm wide.
2. Carrots and beets are peeled and chopped with straws.
3. Crushed garlic cloves are thrown to the bottom of the container.
4. Carrots, beets and cabbage are laid next.
5. Lay the sheets of laurel.
6. Water is poured into a pan and sugar and salt are poured there.
7. Bring the liquid to a boil and turn off the heat.
8. When the water has cooled, fill it with jars and close them with lids.
9. The next day, open the container and slightly press down the contents with a fork.
10. Then the lids are screwed and the snack is stored in a dark place.
Beetroot gives the workpiece a pinkish tint. Crisp cabbage for the winter is great as a dish on the festive table.
In honey brine
To prepare cabbage with honey, you will need the following ingredients:
• 1 large carrot;
• 3.5 tablespoons of salt;
• 1.5 l of water;
• 1.5 large tablespoons of honey.
Working process:
1. Finely chopped cabbage and grated carrots are laid in a glass jar in layers. Tightly ram the cut.
2. Dissolve salt and honey in boiling water.
3. Pour vegetables with a warm marinade so that it completely covers them.
4. The jar is covered with a lid and stored at room temperature. A knife is pierced periodically with a knife.
Sauerkraut with honey is ready in 2-3 days. Store it in the refrigerator.
With hot pepper
To cook spicy cabbage, take the following foods:
• 2.5 kg of cabbage;
• 2 tablespoons of salt;
• 2 carrots;
• 1 teaspoon of red pepper;
• bay leaf (3-4 pieces).
Step by step recipe:
1. Chop the cabbage and put it in a pan.
2. Top with salt.
3. Knead well until juice is formed.
4. Rub the carrots and add to the cabbage.
5. Products mix well.
6.Add red pepper and mix again.
7. The cut is folded into a container and compacted.
8. Put a bay leaf on top.
9. Cover with a flat lid or plate. Press down with oppression.
After 5-7 days, the cabbage is ready. Before serving, add a little sunflower oil, onion and sugar to it. It turns out a spicy and healthy dish.
With apples and pepper
To prepare this snack, you need to stock up on the following foods:
• 2 carrots;
• 1 large head of cabbage;
• 2 bell peppers;
• 4 apples;
• 70 g of salt;
• 60g sugar;
• 10-12 peas of black pepper;
• Bay leaf.
Cooking:
1. Carrots are rubbed on a grater, and cabbage is finely chopped.
2. Connect the vegetables together in a suitable container.
3. Pour sugar and salt to them, rub the vegetables lightly with your hands.
4. Add pepper and bay leaf to the bowl. Mix the products.
5. The apples are washed and cut into 4 parts. Seeds are removed from them and chopped into small pieces.
6. In a jar spread a layer of cabbage with carrots, tamp well.
7. Next is a layer of apples. So fill the whole jar, a series of vegetables and fruits. About 5 cm should remain to the top.
8. The jar is put in a bowl and left for 3 days in the room. Several times a day they pierce the cutting with a stick or knife.
9. After the specified time, the container is taken out in the cold. The dish is ready in 7 days.
Before serving, squeeze the juice from the snack, season it with vegetable oil.
Secrets of Crunch
The following tips will help you get crispy sauerkraut:
1. For starter culture, it is better to choose late varieties of white cabbage.
2. An excellent taste of the vegetable is obtained if you put about 60 g of salt on a 3 liter jar. It is best to take a mixture of sugar (20 g) and salt (40 g).
3. Vegetable should be fermented without vinegar.
4. As spices, it is recommended to use caraway, anise, coriander.
5. The most successful type of slicing is long noodles. To do this, use a special shredder.
6. It is impossible to freeze a vegetable, otherwise it will lose its beneficial properties and become soft. For two days it is kept at a temperature of 18-20 degrees, then transferred to a cooler room. The storage temperature of the finished cabbage is from 0 to minus 2 degrees.
7. It is important to regularly remove the foam and pierce the snack with a knife.
According to ancient wisdom, the most crisp cabbage is obtained by fermentation on the new moon. This tip is for those who believe in moon magic.
