When the cold comes, you always want to serve something tasty and satisfying to the table. This is especially true of traditional Russian dishes, which include instant sauerkraut. She is able to turn even the most modest dinner into a great feast. In addition, cabbage has many useful properties, which, by the way, is necessary in the cold season.
Material Content:
Classic instant sauerkraut
Do you want to ferment cabbage at home, but do not know where to start? Then use the following step-by-step recipe and be sure that you will get a useful and tasty garnish supplement for lunch or dinner.
You will need:
- medium-sized cabbage - 1 pc.;
- carrots - 3 pcs.;
- garlic - 4 cloves;
- salt - 2 tbsp. spoons;
- bulg. pepper - 2 pcs.;
- sugar - 1 cup;
- vinegar 9% - 75 ml;
- rast. oil - 1 cup;
- spices (caraway seeds, dill, cloves).
Cabbage is chopped about the same thickness as you do for salads. We take a large bowl and begin to manually knead the cabbage in it. Carrots can be grated on a coarse grater or cut into strips. Pepper is cut in strips a centimeter thick. Alternatively, you can cut it into small cubes. Mix the mixture in the bowl again with your hands.
Cooking brine. A liter of water is heated on the stove, where oil, salt and sugar are placed. Mix until crystals of loose components are completely dissolved. After boiling, carefully pour the vinegar, cover the pan with a lid and turn off the heat. Divide the vegetables into 2 parts. We put the first in a container, where we are going to ferment the cabbage and ram.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, for which you can use a regular jar filled with water. In this form, cabbage is pickled for 8 hours. After cooling, put it in the refrigerator for 15 hours. The first test can be done within 12 hours after you leave it to insist.
No vinegar added
Sauerkraut without vinegar is an excellent recipe for those people who cannot tolerate 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. Cabbage is shredded. As in the classic version, we transfer all this into a large bowl for convenient mixing and begin to knead with our hands until the cabbage releases the juice. We prepare a three-liter jar, after having doused it with boiling water for disinfection, then we put vegetables tightly in it.
The marinade is done very simply: a liter of water is heated on the stove, then salt and sugar are poured there. Stir until crystals completely dissolve. We boil the brine, remove from the stove and pour into a jar. From above we pull it with a bandage in several layers or gauze and put it for three days in a warm place. From time to time, 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 remove for permanent storage.
Apple Recipe
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, put the food in 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 this, the cut is densely compacted in a jar and stands for about 2 days at room temperature to begin the fermentation process. Insert sticks of wood through the gauze into jars to make the cabbage crispy and white. After 40 hours, we remove the cabbage in the refrigerator when the fermentation is complete, and after another 2-3 hours, the snack can be served to the table.
Kvasim in 3 liter jars
Fermented cabbage in three-liter jars is one of the traditions of the past, when fermented in large quantities. As a rule, the recipe for sourdough in large volumes differs little from the traditional one, the difference is only in the amount of ingredients used.
More materials:sauerkraut in a 3 liter jar
You will need:
- cabbage - 2 kg;
- carrots - 2 pcs.;
- black pepper - a few peas;
- salt - 2 tbsp. spoons;
- sugar - 1.5 tbsp. spoons.
We chop vegetables: cabbage is chopped, and carrots are rubbed into a straw on a grater. Mix them together in a bowl manually until the juice appears, and then tightly stack in a 3-liter jar. For spices, mix the spices. Add something else to your taste based on your own preferences.
Pour 1.5 liters of warm water and mix until salt and sugar crystals dissolve completely. The brine moves into a jar of cabbage, and the neck is pulled together with gauze in several layers. The total leaven time is 2-3 days. During this period, it is necessary to open the gauze a couple of times so that the gases escape and pierce the cabbage layers, otherwise the product will become rotten and can not be eaten.
With beetroot
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.
Cabbage is washed, stumps are cut. A head of cabbage is cut into several parts, weighing no more than 300 grams each. Horseradish is rubbed on a fine grater, and garlic, in turn, is cut into thin slices. Raw beets are peeled and cut into large cubes.In a separate enamel bowl, cabbage is mixed with horseradish, beets, chopped herbs and garlic.
In a large pan, a pickle is prepared for our cabbage. Just need 2.5 liters. Put salt and sugar there, boil, stirring constantly. When it cools down to an acceptable temperature, fill them with cabbage, tighten with gauze on top, put a plate and on top still an extra load. Fully leaven 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, up or down, depending on the capacity you choose.
Prepared heads of cabbage (washed and peeled) are cut into 2-4 parts, based on their size. Cookware is thoroughly washed and poured with boiling water for disinfection. Cabbage leaves are laid out at the bottom, heads of cabbage are already laid on them. You can also put leaflets on top, or a layer of finely chopped cabbage.
The brine is prepared from water and salt and stirred until the crystals are completely dissolved. We fill them with cabbage so that the liquid is 3-4 centimeters higher. We tighten the gauze on top and stack the oppression. It takes up to a week to pickle. Ready snacks should be stored in a cool place.
Recipe for 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.
Cabbage is washed, cleaned of old leaves and finely chopped. Carrots also undergo preliminary processing, after which they are rubbed on a medium grater. The brine for quick sauerkraut is done as follows: boil 1 liter of water, adding sugar and salt in turn, mix until completely dissolved. Vinegar and oil are placed at the end.
The marinade should boil for about 7 minutes, then it can be tasted. If it seems that something is missing, then you can add salt or sugar again. Manually mix the carrots and cabbage, transferring them to a large bowl with a wide bottom. Fill with brine, cover and after 2 hours the snack is ready to serve.
Crispy and juicy cabbage
You will need:
- cabbage - 2.5 kg;
- carrots - 2 pcs.;
- bay leaf - 3 pcs.;
- black pepper peas;
- salt - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons.
First of all, a pickle 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 rub on a grater. Vegetables are mixed in a bowl and then rammed into a jar. Do not forget to lay there a bay leaf between the layers.
Then, brine is poured into the container with cabbage so that it completely covers it. About one and a half liters of marinade will take you about. We cover the cover loosely with gauze or a folded bandage. We put the jar in a plate with a deep bottom, since during souring the cabbage will rise and the 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 grape
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.
Cabbage finely chopped, frayed with salt. Carrots are processed on a grater. Bell pepper is cut into strips, previously seeds are completely removed from it. Apples are cut into slices and seeds are cut out of them. Add grapes and mix all the ingredients in a large bowl.
It is best to pick up enameled dishes, it is the best suited for starter cabbage. We put a plate and oppression on top. The process of acidification of cabbage will last about 3 days, and every day you need to pierce it at least a couple of times to the bottom with a wooden skewer to let out gases.
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 pepper peas;
- salt - 8 tbsp. spoons.
First, let's take a pickle: boil 3 liters of water along with salt and spices, then let it cool slightly. We clean the cabbage from the old leaves and cut the head of cabbage into 4 equal parts. Carrots are cut in circles. Celery is cut lengthwise into 2-4 parts, the peduncle is cut off from the peppers, the beets, in turn, are small slices.
We lay on the bottom of enameled dishes, where we are going to make a starter, several sheets that were removed in advance during cleaning. Tamp the cabbage tightly in several rows, and in the interval between them the remaining vegetables and greens. After which the mixture is poured with brine so that it covers them 4-5 centimeters. From above, vegetables are covered with several more cabbage leaves, and a plate is placed on which oppression is placed. Salting will take 3-4 days.
According to a sharp recipe
You will need:
- 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.
Cabbage is washed, cleaned of old leaves and divided into 4 equal parts without cobs, after which it is shredded. Cut the pepper, remove the seeds and the stalk. The cloves of garlic are cut into slices or chopped in a garlic press. Horseradish can be grated on a fine grater, while do not forget to protect your eyes! Carrots rub on a coarse grater. All vegetables are transferred to a large enameled bowl and mixed.
We prepare a brine: boil a liter of water, add loose components there. After this, the marinade must be filtered through cheesecloth and cool. Pour the resulting cabbage completely with cabbage, cover with a plate and oppression from above. Fermentation lasts from 3 to 5 days at room temperature. Do not forget to periodically pierce the cabbage with a natural skewer and remove the foam.
Sauerkraut in banks for the winter with pickle
You will need:
- cabbage - 1.5 kg;
- carrots - 4 pcs.;
- garlic - 5 cloves;
- salt - 2 tbsp. spoons;
- sugar - 1.5 tbsp. spoons.
We shred the cabbage as small as possible, the carrots are rubbed on a grater, and the garlic is chopped with the help of a garlic squeezer. 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 poured with completely obtained brine. We sterilize for 30 minutes and twist.
According to our recipes, cooking cabbage for the winter will not cause you any difficulties.
