Sauerkraut for the winter - 11 delicious recipes

Almost every housewife in the fall makes preparations of vegetables. Especially popular is white cabbage. It can be served as an independent dish or as a side dish. There are many recipes for keeping sauerkraut tasty and juicy for the winter.

Sauerkraut for the winter - a classic recipe

An old piece that our mothers and grandmothers did for the winter. Elastic cabbage with crunch will become your family's favorite dish.

Ingredients:

• white cabbage - 1.2 kg;
• carrots - 400 g;
• table salt - 55 g.

Cooking:

1. Separate 2-3 upper leaves from the head, chop the rest with a thin straw. Pour into an enameled basin.
2. Rinse the carrots in cool water, peel, grate, place in a bowl of cabbage.
3. Gently stir the vegetables with salt.
4. Rinse the enameled container with warm water. Sprinkle chopped vegetables, ram with a wooden pest for 11-13 minutes until cabbage juice is formed.
5. Press on top with a wide plate. Put oppression. Place in a dark place to start fermentation.
6. Daily remove oppression and pierce the cabbage with a long spoke. Fermentation takes 6 to 8 days.
7. Transfer fermented vegetables to bulk pots, which should be placed in the basement or glacier.

It is recommended not to rinse the workpiece. Serve guests by stirring with olive oil and chopped green onions.

Recipe in brine with vinegar

 

A delicious spicy dish is perfect for fans of savory foods.

Ingredients:

• white cabbage - 1.3 kg;
• carrots - 330 g;
• water - 1 l;
• garlic - 4 cloves;
• granulated sugar - 95 g;
• salt - 3 tablespoons;
• vegetable oil - 90 g;
• apple vinegar - 90 g;
• pepper - 4 peas;
• bay leaf - 2 pieces.

Cooking:

1. To make brine, heat the water. Stir in it oil, salt, sugar, laurel, pepper.
2. Chop cabbage into thin strips 3 - 5 cm long.
3. Rinse the carrots with a stream of warm water, chop.
4. Stir the cabbage with the carrots. Crumple until drops of juice.
5. Free the garlic from the husk, chop into thin squares.
6. Add garlic and vinegar to chilled brine. Bring it to a boil.
7. Transfer vegetables in a glass container, pour boiling brine.
8. Put the jar in a dark place for 25 - 27 hours.

Serve the finished dish with mashed potatoes or meatballs.

Hot Sauerkraut

Read also: classic bigus recipe

Sometimes there is no time to wait for the cabbage to ferment. A hot cooking method allows you to feast on a crispy side dish in the near future.

Ingredients:

• white cabbage - 2.6 kg;
• carrot - 350 g;
• water - 1.4 l;
• granulated sugar - 2 tablespoons;
• salt - 2 tablespoons.

Cooking:

1. Free the cabbage from the outer leaves, chop into thin strips.
2. Rinse the carrots, peel, chop into long thin slices.
3. Stir the cabbage and carrots in a cup. Put in a clean enameled container.
4. Heat the water, add salt, sugar.
5. Pour the prepared hot brine over the cabbage. Put oppression from plastic or wood, remove the container in a shaded place for 18 - 21 hours.

Hot fermented cabbage is perfect for sauteed beef and braised sea fish.

How to ferment cabbage in your own juice

 

Useful and simple dish. Cabbage is ideal for adding to cabbage soup, stewing with meat and serving as a side dish.

Head of cabbage is recommended to choose flat. The workpiece will be more juicy and tender.

Ingredients:

• white cabbage - 2.4 kg;
• carrot - 250 g;
• salt - 1.5 tablespoons.

Cooking:

1. Head of cabbage cut into pieces, separating the stump. Chop each piece with a special knife. Knead the cabbage in the palm of your hand until the juice comes out, put it in a basin.
2. Wash carrots with cool water, grate.
3. Put a layer of cabbage 2.5-3 cm thick in a large bowl. Pour grated carrots with a thickness of 0.5 - 1 cm on top. Pour a pinch of salt.
4. Stack vegetables, firmly crushing each layer.
5. Press the container on top with a plate and press it with oppression. Wait for the juice to stand out from the vegetables.
6. After 21 - 23 hours, the fermentation process will begin in brine. It is necessary to remove oppression daily and pierce the workpiece with a thin skewer.
7. Keep the bowl in a warm place for 4-6 days. Put the finished cabbage in a glass container, tamp, remove to the basement.

If the head of cabbage was not very juicy and did not allocate enough liquid, then it is necessary to add 1-2 cups of warm water.

Cooking with apples

Apples give the dish a spicy aftertaste and a pleasant tart aroma.

Ingredients:

• white cabbage - 2.2 kg;
• carrot - 360 g;
• green apples - 5 pieces;
• salt - 75 g;
• granulated sugar - 75 g;
• peppercorns - 17 pieces.

Cooking:

1. Rinse cabbage and carrots in warm water, grate.
2. Mix carrots, cabbage, salt, granulated sugar, pepper.
3. Wash apples with cool water, remove seeds. Cut into cubes or whetstones.
4. Rinse the glass container under a stream of cool water, pour a cabbage layer on the bottom. Put a layer of apples on top. Tamp hard. Alternate layers until 3 - 5 cm remains on top. This place must be left empty for the resulting juice.
5. Cover the jar with a lid and place in a dark warm place for 2-3 days. Every day, 3 times pierce the cabbage with a thin knife or fork to release fermentation gases.
6. After 3 days, put the jar in a cool place for 6-9 days.

Before serving, remove cabbage from excess liquid.

It is interesting:Georgian cabbage with beets

Sauerkraut with Beets

 

A unique recipe will give the dish an extravagant burgundy shade. Cabbage will be a wonderful decoration of festive dishes.

Ingredients:

• white cabbage - 2.4 kg;
• carrots - 230 g;
• beets - 120 g;
• salt - 30 g;
• black pepper - 9 peas;
• bay leaf - 1 piece;
• rye bread crumbs - 15 g.

Cooking:

1. Put rye cracker on the bottom of the ceramic barrel to accelerate fermentation. Cover it with a large cabbage leaf.
2. Finely chop the cabbage.
3. Rinse carrots and beets under a stream of hot water, peel and grate.
4. Pour the chopped vegetables into the bulk basin and gently mash until juice is formed.
5. Put cabbage in a bucket, tamp heavily. Place a plastic circle on top and squeeze with pressure.
6. After settling cabbage and the formation of brine, pierce the vegetables with a long fork every 8-11 hours.
7. Cooking time: 2-3 days.
8. To stop fermentation, put the cabbage in the cold. You can shift it into glass jars and put it in the basement.

Cabbage is served with barbecue and baked vegetables. Can be supplemented with potato garnish.

With horseradish and pepper for the winter

A tart and spicy dish is instantly eaten on a big feast. Ideal as a snack for a male company.

Ingredients:

• white cabbage - 1.8 kg;
• bell pepper - 0.4 kg;
• carrots - 4 pieces;
• horseradish root 60 g;
• garlic - 7 cloves;
• water - 1 l;
• granulated sugar - 110 g;
• salt - 1.5 tablespoons;
• vinegar 9% - 100 g;
• vegetable oil - 100 g;
• black pepper - 4 peas.

Cooking:

1. To prepare the marinade in cool water, throw salt, sugar, pepper, shake and bring the liquid to a boil. Add a bite, remove the liquid from the stove.
2. Free the cabbage from the outer leaves, removing the stump, and chop into strips.
3. Rinse the pepper in cool water, free from seeds, chop with a shallow straw.
4. Rinse the carrots, peel and grate.
5. Wash horseradish thoroughly, skip in a blender until a mushy mass.
6. Free the garlic from the husk, cut into small squares.
7. Stir all vegetables and transfer to glass containers. Tamp with a wooden mortar, pour warm marinade.
8. Cover the container with a lid, put in a dark place. Cabbage will be cooked in 4-5 days.

To give a spicy aroma, you can put currant or cherry leaf in the marinade.

A simple way to cook crispy sauerkraut

 

An actual and uncomplicated recipe, even a young housewife will cope.

Ingredients:

• white cabbage - 2.8 kg;
• carrot - 2 pieces;
• granulated sugar - 65 g;
• salt - 85 g;
• bay leaf - 3 pieces;
• water 2.3 l.

Cooking:

1. Pour water into a bowl, stir it with granulated sugar, salt. Put a laurel. Boil for 2-3 minutes.
2. Rinse cabbage and carrots and chop into thin strips. Gently knead until the juice appears.
3. Pour 0.6 l of brine into a jar and add cabbage. Tamp with a wooden mortar or spoon.
4. If there is still room for brine, add fluid.
5. Put the jar in a warm place for 3-4 days.

The best storage location is a dark closet or on a loggia.

Korean style cabbage for the winter

The spicy dish will be appreciated by lovers of oriental cuisine.

Ingredients:

• cauliflower - 900 g;
• carrots - 280 g;
• garlic - 8 cloves;
• ground red pepper - 2.2 g;
• ground cardamom - 2.2 g;
• ground clove - 2.2 g;
• vinegar 9% - 90 ml;
• salt - 23 g;
• vegetable oil - 90 ml.

Cooking:

1. Rinse cabbage, stratify into inflorescences.
2. Pour inflorescences into a stewpan, pour warm water and simmer for several minutes.
3. Discard vegetables in a colander to drain excess fluid.
4. Rinse the carrots, peel and grate.
5. Free the garlic from the husk, chop into small squares.
6. Put salt, oil and vinegar in the water, stir everything and boil for 6-8 minutes.
7. Stir the cabbage with carrots and chopped garlic. Sprinkle with spices.
8. Put vegetables in a glass container, crushing firmly with a mortar.
9. Pour boiling brine. Place the jars in warm water and sterilize for 12-14 minutes. Roll up the machine.
10. Put the closed jars with their bottoms up, overlay with a woolen blanket for a couple of hours.

It is interesting:sauerkraut - recipe for a 3 liter jar

Store Korean cabbage in any dark place.

Georgian cabbage

 

The traditional Georgian dish is original and spicy. It goes well with fried lamb and pork.

Ingredients:

• white cabbage - 900 g;
• carrots - 90 g;
• beets - 90 g;
• garlic - 7 cloves;
• water - 1 l;
• granulated sugar - 0.5 cups;
• salt - 3 tablespoons;
• hot pepper - 1 piece;
• vinegar 9% - 90 g.

Cooking:

1. Cut cabbage into 4-6 cm slices.
2. Rinse beets and carrots, clean. Chop the beets into strips 2-3 cm long. Grate the carrots.
3. Free the garlic from the husk, divide each clove in half.
4. Finely chop the chili, removing the seeds.
5. Pour water mixed with vinegar, salt, sugar into the stewpan. Bring the liquid to a boil.
6. Stir cabbage, beets, carrots, garlic and chili. Put in a sterile container, thoroughly able to.
7. Pour the vegetables with warm brine, remove to a dark place for 16-19 hours.

At a temperature of 16-18 degrees, cabbage is stored for 29-32 hours. To increase the shelf life, it is recommended to put it in the cellar or glacier.

Sauerkraut with cranberries

Cabbage with cranberries - a traditional Russian dish. She was an integral part of the royal table, along with eggplant caviar and salted mushrooms.

Ingredients:

• white cabbage - 1.8 kg;
• carrots - 1.5 pieces;
• fresh cranberries - 160 g;
• salt - 3 tablespoons;
• granulated sugar - 3 tablespoons;
• bay leaf - 2 pieces.

Cooking:

1. Rinse cranberries in warm water.
2. Free cabbage from the top leaves, chop into small strips.
3. Rinse carrots, peel, grate.
4. Mix cabbage and carrots, sprinkle with sugar and salt.
5. In a recessed container, put the cabbage layer, sprinkle with cranberries on top. Add laurel.
6. Layers alternate with each other. Tamp the cabbage carefully.
7. Top with a wide bowl, press with oppression and put in a dark place for 6-8 days. Daily remove the oppression and pierce the cabbage with a long fork.

You can decorate before serving with a sprig of basil or cilantro.

Sauerkraut is a simple and quick dish that will appeal to your whole family. It can be consumed on fasting and holidays. Suitable for vegetarians and vegans. Can be added to salads, first and second courses.