Delicious crispy sauerkraut in brine. Sauerkraut with honey “Spicy”
How to choose cabbage for pickling?
For pickling, it is better to take cabbage varieties of late and medium ripening, for example, you can use the varieties “Midor F1”, “Yubileiny F1”, “Podarok”, “Menza F1”, “Turkiz”, “Sudya 146”, “Krasnodarskaya1”, especially The “Slava” variety is good. Late cabbage is easily recognized by its dense, “stuffed” heads of cabbage. Early varieties of cabbage are not suitable for pickling, since the heads of cabbage are loose and green in color; accordingly, your sauerkraut will be the same color. In addition, early cabbage is poorer in sugars, so the fermentation process is much slower. Experienced housewives also advise choosing large heads of cabbage for pickling, since one large head produces less waste than two small ones. 
When should you ferment cabbage for the winter?
Previously, as a rule, cabbage was fermented for the winter after the first night frosts; in this case, the late cabbage caught in the frost lost its characteristic bitterness.
In addition, now you can often find recommendations to ferment cabbage for the winter according to the lunar calendar. According to these recommendations, the tastiest cabbage is fermented 5-6 days after the new moon, as well as during the waxing moon. But the waning moon, like the full moon, contributes to the softening and acidification of sauerkraut. Whether you believe such recommendations or not is up to you. However, there will definitely be no harm from them.
When fermenting cabbage, you can add whole or coarsely chopped apples, the ideal option is Antonovka, strong plums, lingonberries, cranberries, sweet peppers, celery root, for flavor - dill or caraway seeds. All additives for cabbage need to be prepared: washed, if necessary, cut into large pieces. Here, maintaining proportions is no longer so important; additives can be added to taste.
Never use fine iodized salt for any preparation. 
Remove the coarse outer leaves from the selected heads of cabbage. There is no need to throw them away, they will still serve us. Cut out the stalk.
Cut the peeled head of cabbage in half, then, depending on the size, into two to four more pieces. Chop each cabbage “slice” across the head into thin strips. Weigh out the required amount of cabbage according to the recipe. Weigh out the salt. Prepare all additives...
So, place some of the shredded cabbage in a bowl of suitable size (not the one in which you will ferment). Or just leave it on the table. Salt with some weighed salt, add some carrots, rub everything lightly (!) with your hands until juice appears. Now we place this portion of cabbage in a prepared container - a glass jar, plastic or enamel container. You can also ferment cabbage in polyethylene bags, which are placed in pots and barrels. With this method, you can only use cling film bags. Before this, line the bottom of the container with half of the total number of top cabbage leaves (remember, I advised you not to throw them away?). When laying, compact the cabbage well with a fist or a masher until the juice appears. Place apples, dill, cranberries, etc. on top of the cabbage layer.
Prepare the next portion of cabbage, repeating all the operations: chop, mix with carrots and salt, put in a container, compact, layer with additives. And so on until the very top of the container.
If you are fermenting a small amount of cabbage, for example, a couple of heads, you can chop it all at once, but make sure that you can mix it evenly with salt and carrots. 
To properly ferment cabbage, it is necessary to protect it from contact with air, since when air enters, the amount of ascorbic acid decreases during fermentation. And the presence of ascorbic acid is the most important point for obtaining high-quality and tasty sauerkraut. Therefore, again place the top whole cabbage leaves that we saved in the top layer in the container, cover them on top with clean, odorless gauze (or just a cloth), lay a circle (usually an inverted pan lid, a plate of suitable diameter turned upside down), place oppression on the circle (stone, jar of water, etc.)
At the same time, a lot of juice will be released from the cabbage; there is no need to drain it! Simply cover three-liter jars with plastic or glass lids or a piece of gauze.
In order to collect the juice “escaping” from the cabbage, place a suitable sized dish under the container with cabbage - a plate, basin, dish. Do not pour out the juice, but pour it into a suitable container and put it in the refrigerator, it will also come in handy
How long to ferment cabbage for the winter?
Now our cabbage should ferment. To do this, leave the dishes with cabbage at room temperature (19-22 degrees), depending on the volume of the container, for 3-7 days. At a lower temperature, the fermentation process will proceed slowly or even stall; at a higher temperature, the cabbage will become sour and soft. The first sign of proper fermentation of cabbage is the appearance of gas bubbles and foam on the surface. Don't be alarmed, this is how it should be. Just remove the foam. 
Now a very important point: every day we will need to pierce the cabbage in the container with a long, preferably wooden stick, to release accumulated gases. You need to pierce to the very bottom. If this is not done, sauerkraut will acquire a bitter taste during the winter and will be spoiled irrevocably.
If mold has formed on the surface of the cabbage, remove it and thoroughly rinse the mold, cheesecloth and outer leaves.
After three days, you will notice that the juice in the bowl with the cabbage is becoming less and less and the cabbage itself is settling. This is a signal that our cabbage has fermented for the winter. Be sure to try the cabbage - if it tastes pleasantly sour, that’s it, the fermentation process is over. If the cabbage seems bland and lacks acidity, leave it to ferment for another day. Properly fermented cabbage has a pale orange color and a specific but pleasant aroma and taste. If there is clearly not enough juice in the finished sauerkraut, you can fill it with “extra” juice collected during the fermentation process (remember, we put it in the refrigerator?).
How to store sauerkraut?
After the cabbage has fermented, it is recommended to store it at a temperature of 0 to 5 degrees. A three-liter jar of sauerkraut can simply be put in the refrigerator, if its volume allows.
With large containers it is more difficult. By the way, this is precisely why many housewives do not want to ferment cabbage for the winter. However, for example, you can do this: the finished cabbage, fermented in a large enamel tank, is packaged in double plastic bags, put back in the same tank and taken out to an uninsulated loggia, balcony... Almost all of the sauerkraut can be successfully stored there winter.
By the way, sauerkraut tolerates freezing very well, while retaining almost all its beneficial properties. And being packaged in plastic bags, it does not create any inconvenience - if necessary, just take and bring a bag of sauerkraut, defrost it and eat it with appetite.
SAUERCABBAGE RECIPES:
Recipe 1: “With carrots”
For 10 kilograms of shredded cabbage, add 1 kilogram of chopped carrots and 200 grams of coarse table salt. Add a few pinches of dill seeds
Recipe 2: “With apples”
For 10 kilograms of shredded cabbage, add 1 kilogram of apples, cut into halves, cores and seeds removed first, 350 gr. carrots, a pinch of dill seeds and 200 grams of salt.
Recipe 3: “Northern”
For 10 kilograms of shredded cabbage, take 350 grams of cranberries and 180 - 200 grams of salt.
Recipe 4: “Original taste”
For 9 kilograms of shredded cabbage, take 500 grams of apples, halved and cored, 1 kilogram of chopped carrots, 10 grams of caraway seeds and 160 - 180 grams of coarse salt.
Recipe 5: “Fragrant”
To 10 kilograms of shredded cabbage you need to add 350 grams of carrots, 180 - 200 grams of table salt and 5 grams of bay leaf.
Good day everyone.
Just the other day we were looking at ways. In the same note, I mentioned that pickled and sauerkraut are completely different things, although many people inadvertently confuse these methods with each other.
Let me briefly remind you that the fermentation process occurs due to the release of lactic acid bacteria from the vegetable itself, which triggers the process of fermentation and preservation. And when pickling, vinegar serves as a preservative. That's the whole difference. It seems like nonsense, but the taste of these two snacks is completely different.
Due to the absence of external preservatives when sauerkraut is sauerkraut, this process is quite lengthy and takes at least 3 days. It is prepared quickly, literally in half an hour, and the rest of the time is needed for fermentation.
So keep in mind that if a recipe says “instant”, it means that filling the jar itself takes little time. But there is no way to reduce the fermentation time.
Well, now let's look at the most popular methods of sourdough.
Sauerkraut in a jar with brine - quick recipe (3 days in advance)
Let's start with the fastest recipe. Again, this means it doesn’t take long to cook. But you will have to wait at least 3 days for the cabbage to “ripen”.
The simplicity comes mainly from a small number of ingredients. We will need:
- Cabbage 2.3-2.5 kg
- Carrots - 1 pc.
- Salt - 2 tbsp. spoons
- Sugar - 1 tbsp. spoon
- Black peppercorns – 15 pcs.
- Cold boiled water - 800-1000 ml
Preparation:
1. For convenience, divide the head of cabbage into 4 parts and chop it.
It is very advisable to have a special grater for this; it significantly speeds up the chopping process.
2. Place the cabbage in a deep bowl, add grated carrots on a coarse grater and mix gently. There is no need to crush or squeeze the vegetables while mixing.
3. Transfer the cabbage from the bowl to the jar, compacting it well. In the process of adding vegetables, we throw peppercorns into the jar so that they do not lie in one pile, but are more or less evenly distributed throughout the jar.
If your hand cannot fit into the jar, we use improvised means - a rolling pin or a mallet.
4. Take boiled cooled water and dissolve sugar and salt in it.
5. And pour the resulting brine into a jar with cabbage. There should be enough water up to the neck. If not, add regular water.
6. Cover the jar with a lid, put it in a deep bowl and leave it like that overnight at room temperature.
Overnight, lactic acid bacteria are activated and the fermentation process begins with the release of carbon dioxide. Bubbles will begin to appear and some of the liquid will overflow from the jar. That's why you need a basin.
7. The next day, take a thin long stick (for example, a wooden skewer or Chinese chopsticks) and pierce the cabbage several times throughout the entire depth of the jar.
This must be done so that the resulting gas comes to the surface, otherwise the cabbage will turn out bitter.
Pour the brine that has poured into the basin back into the jar.
8. These procedures need to be done 5-6 times a day for 3 days. By the evening of the third day, it will be clear that gas bubbles are practically no longer formed and this is a sign that the cabbage has already fermented.
We take a sample, close the jar with a plastic lid and put it in the refrigerator or cellar.
Storage in a cold place is necessary; in a warm place the jar will ferment and spoil.
Crispy cabbage pickled in brine with honey
A curious method of preparation in which no water is used at all, but honey is used to give a sweetish taste. The snack turns out crispy and very tasty. I recommend.
Ingredients:
- Cabbage – 3 – 3.5 kg
- 1 medium carrot
- Salt - 1 tbsp. spoon
- Sugar - 1 tbsp. spoon
- Honey - 1 tbsp. spoon
Preparation:
1. Finely chop the cabbage and place it on the table for convenience. Grate the carrots on top and add salt and sugar.
2. Actively mix everything and press until the cabbage releases juice.
3. Then compact it tightly into a clean jar.
Since the cabbage has been thoroughly mashed beforehand, there will already be enough juice in the jar and there will be no need to add water.
4. Place the jar on a plate and leave it like that for two days. Don’t forget, every time the liquid level in the jar has risen, make several punctures and release the accumulated carbon dioxide, and pour back the brine that spilled over the edge.
5. In two days we will perform one interesting operation. We take all the cabbage out of the jar, squeeze it thoroughly into a separate bowl and put it back. There is brine left in the bowl to which you need to add a tablespoon of honey, stir everything very thoroughly and pour the resulting honey brine back into the jar.
6. In another day (that’s 3 days in total) the cabbage will be ready. You can already eat it, or for convenience, you can put it in plastic containers and store it in the refrigerator.
How to properly ferment cabbage at home without vinegar and sugar
But this recipe can safely be called a classic, because initially the fermentation was carried out without sugar. And adding vinegar, as I already said, turns fermentation into pickling.
Ingredients:
- Cabbage - 1 head (2-2.5 kg)
- Carrots - 1 pc.
- Salt - 2 tbsp.
- Allspice - 10-12 peas
- Bay leaf - 3-4 leaves
It is advisable to choose dense, winter varieties of cabbage.
Preparation:
1. Shred the cabbage, mix with grated carrots on a coarse grater, add salt, squeeze and knead thoroughly (just like dough) so that it releases its juice.
2. When the juice begins to actively stand out, throw peppercorns on top and place the vegetables in a clean three-liter jar.
While filling the jar, place bay leaves in different places.
3. Well, then everything is as usual: put the filled jar in a bowl and regularly (at least once every 4-6 hours) pierce the cabbage with a long stick to release the fermentation products of the lower layer. Pour the juice that flows into the bowl back into the jar.
On about the third day, the sauerkraut will be ready.
Important: you don’t need to overcook the cabbage either, otherwise it will go rancid. From the second day, taste it and as soon as you understand (and you will understand) that it is ready, close the jar with a lid and put it in the refrigerator.
Recipe for sauerkraut with apple for the winter in a 3 liter jar
Very often, other products are added to cabbage, in addition to carrots. The most popular are sour apples (Antonovka, for example) and cranberries.
I’ll show you an example with Antonovka.
By the way, we will cook in a 3-liter jar and store in a 2-liter jar. Why? It’s more convenient, you’ll see why later.
Ingredients:
- 2 kg cabbage
- 200 g carrots
- 2 tbsp. salt
- 1 tsp cumin
- 2 sour apples
Preparation:
1. Mix shredded cabbage with grated carrots, add cumin, salt and knead thoroughly until the cabbage releases juice and decreases in volume by 2-3 times.
2. Then take a clean 3-liter jar, fill it with cabbage, topping it with sliced apples.
3. The specified amount of cabbage and carrots will fill the jar 2/3. Now the contents of the jar need to be placed under pressure. This is usually done with a plastic lid, which is placed directly on the vegetables, and a glass of water is placed on top.
For me, this is too complicated, because this structure needs to be constantly removed in order to make punctures in the cabbage.
Personally, I use a regular half-liter plastic water bottle - it fits into the neck of the jar without any problems.
4. So, for three days we regularly remove the pressure and pierce the cabbage, releasing carbon dioxide. As soon as we see that the gas has stopped actively forming (there are few or no bubbles on the surface), we transfer the cabbage into a 2-liter jar, close it with a plastic lid and put it in the cellar or refrigerator.
Now I’ll explain about banks. When sauerkraut comes into contact with air, it darkens and becomes unattractive. Therefore, it is necessary that the jar be filled to the very top - this reduces the area of contact with air.
But if you fill a 3-liter jar to the very top during the cooking process, you won’t be able to put pressure on top; too much brine will flow out.
So we cook in a larger jar and store it in a smaller one. That's the whole trick.
Video on how to ferment cabbage according to a classic recipe
And finally, let me show you an excellent video on how to prepare sauerkraut according to the classic Soviet recipe. When I saw a guy putting salt in a matchbox, I almost shed a tear from nostalgia.
Well, in general, these are the most popular recipes that I and everyone I know use. If you add a few more interesting ways to my collection, I will be grateful.
That's all for today, thank you for your attention.
Good time to all guests of my blog! All summer we were engaged in canning berries, fruits and vegetables. Autumn has come and we have one preparation left, without which our pantry of vitamins will be incomplete. Here in Siberia, sauerkraut was always prepared for the winter in huge quantities. My grandmother fermented it in a wooden barrel so that it was juicy and crispy.
There is no need to talk too much about how useful this product is. At the same time, the calorie content of sauerkraut does not exceed 20 kcal per 100 grams. It greatly diversifies our menu, because we also make salads with it, for example, an amazing vinaigrette. And how divinely delicious it is to simply mix cabbage with onions and sunflower or olive oil. With it we cook cabbage soup and borscht, bake pies and many other delicacies.
Some of you have already cooked with me. And today we’ll look at how real sauerkraut is made, which contains neither vinegar nor sugar. It contains only everything natural and beneficial for us.
I think you can choose from these options the one that suits your taste and cooking principle. Or make several cans different. And then find out which one is more suitable for cabbage soup and which one is more suitable for salads.
Delicious sauerkraut for the winter according to the classic recipe
In fact, all variants of fermentation for this vegetable are, of course, based on the classic one. But the cooking principles and ingredients differ slightly. Do this one and it will be easy for you to cope with the rest.
It is best to use enamel dishes. Although, some use plastic buckets and basins and claim that the result is no worse. I personally have nothing against plastic.
Just do not use aluminum utensils for fermentation.
What do we take for a twelve-liter pan:
- Cabbage - 9 kg.
- Carrots - 6 large
- Bay leaves - 20 pcs.
- Black peppercorns - 30 pieces
- Dill or caraway seed - to taste
- Salt for pickling - 3 grains
Preparation:
1. I divide the heads of cabbage into halves and remove the stalk, and finely chop the leaves. I cut the carrots into strips on a Korean grater.
In general, if there are devices for shredding and slicing, then this is very good. They will simplify the cooking process.
I mix all this stuff with spices and salt and begin to knead it very carefully. So that you feel that the cabbage is starting to give juice.
2. I stuff this mixture very tightly into an enamel pan. I use a large wooden masher to pack it in tightly. A lot of juice immediately begins to stand out and this is a good sign.
It is believed that the cabbage will be even more tasty and crunchy if you press it on top with a washed large stone.
3. When everything is laid out, we put it under the press. Place a large diameter plate on top of the cabbage, and a cobblestone on it, or simply place a container of water. Leave it like this for two to three days. Every day we pierce the mixture several times with a long wooden stick. This is necessary so that the bitterness and gas formed during fermentation are released.
4. Readiness can be checked by taste on the third day. When the stinking gas has stopped emitting, I carefully place the finished product in jars. I close them with simple lids and put them in the cellar.
Cabbage is fermented in different ways. Sometimes it’s ready in a couple of days, and sometimes she needs all four. Fermentation depends on many factors. Depending on the temperature in the room, the amount of salt used, etc.
Crispy and juicy instant cabbage in jars
This recipe comes in handy because we put the cabbage straight into jars and it ferments right in them. It doesn’t take time to re-arrange, which is certainly very convenient.
During fermentation, the jars must be placed in some suitable bowls. Because the strongly released juice will flow out of the containers.
We will need:
- Cabbage fork - three kilos
- Carrot - one big
- Lavrushka - six pieces
- Black pepper - 10 peas
- Pickling salt - to taste
Preparation:
1. I remove the stalks from the heads of cabbage and chop the leaves randomly. Next I pass the carrots through a grater. If you have a shredding device, it will be much easier to cope with this task. I add all the spices and salt to this mixture to taste.
2. Now I mix and knead it all together.
You need to mash well so that the salt saturates all the chopped vegetables.
3. I compact it into three-liter jars, so tightly that the juice begins to be squeezed out closer to the neck. It will start pouring out of the top, but this is not terrible, but very good. I boldly continue to crush it under the neck. To avoid flooding the table or floor, place a deep plate or basin.
4. I cover the jar with gauze or a cabbage leaf and leave it in the room for two to three days. Periodically I will pierce this mass with a sharpened stick or a long knife. This is necessary so that bitterness and gas come out. And the more often you do this, the better. If you don’t have time, then at least in the morning and evening.
4. While the fermentation process is going on, I pour out the resulting liquid that flows into the basin. And on the third day I try my work. If the taste suits you, it means it has already fermented.
Be sure to crush the top layer and drain the excess liquid. The juice will continue to be released even under the lid.
We close the finished products and put them in bins. If you are not satisfied with the taste and feel that it is still damp, then leave it to ferment for another day.
Very tasty sauerkraut with beets, like my grandmother’s
For lovers of non-standard tastes, there is a method of pickling with beets. Plus, it’s also for spicy lovers! I really like this cooking option, one of my favorites. However, if your family does not like hot peppers, then you can exclude it. The finished dish will still be very tasty, just not spicy.
This is a fairly inexpensive method. Because the heads of cabbage don’t even need to be chopped. Just cut into layers along with the stalk.
We need:
- Cabbage - 6 kg.
- Beets - 3 pcs.
- Garlic cloves - 40 pieces
- Pickling salt - 6 heaped tablespoons
- Water - 6 liters
- Chili pepper, fresh or dried - to taste
Preparation:
1. I cut the forks into six pieces. Just like in the photo below. So that the stalk that holds the leaves remains at each part. Simply peel the garlic; no need to cut it.
2. I grind the beets on a combine - the attachment is flat cells, I need to get thin plates. If you don’t have such a nozzle or grater, you can cut it into thin slices of 2-3 millimeters. However, no one will stop you from chopping the vegetable into cubes.
3. Now I place cabbage slices, beet slices, garlic cloves, whole peppers, and so on in layers in a high pan. We put as much pepper as we like in terms of spiciness, maybe one per layer, or maybe three, for example.
4. I dilute water and salt in a separate container until the latter is completely dissolved and pour it into the pan.
In order for the vegetables to be immersed in brine, you need to use a light press. You can just use a flat plate.
I cover the top with gauze so that nothing gets in. This entire structure will remain at room temperature for five days. Every day we remove the press and pierce the contents with a long knife to release the gases. And then we’ll put it in a cool place for another ten days. In our case, on the balcony, it’s already quite cold there.
5. After two weeks, our yummy is ready. And here there are two options for how to dispose of it further. If you eat it quickly, you can leave it in this brine. And if we store it for a long time, then it is better to drain this brine. Then fill it with new, lightly salted water and put it in a cool place. Look how beautiful it turns out! It’s also tasty and very healthy.
Homemade recipe for the winter in 3 liter jars
Olga suggested a wonderful recipe to us from the video of the “Cozy Corner” channel. She places the chopped cabbage sticks into jars without compacting them and fills them with water.
Sauerkraut for the winter will be appetizing and crispy if you cook it during the waxing moon.
Olga assures me that this is the only way she always does it. Check out her step-by-step recipe for homemade sauerkraut for the winter.
Have you noticed how cool her shredder is? I have no doubt that with such a tool it is quite easy to chop up any head of cabbage. Cooking does not take much time. But what a pleasure it is to eat this treat!
A very simple way to ferment cabbage with brine in a bucket
Sauerkraut for the winter can easily be prepared in a regular bucket. It is very convenient and does not require much time. And it will turn out just as tasty as with the other options. In this recipe we will also add cumin. I really like the smell of cumin. In general, you can put it in almost any preparation. It all depends on your preferences.
This is my favorite way to sourdough. Because I usually use 10-15 forks to prepare. There is simply no time to process everything at once. And crumbling and fermenting one bucket doesn’t seem to take long. On the third day I distribute the finished product into jars. And I’m preparing the next bucket.
For a ten-liter bucket we need:
- Seven kilograms of cabbage
- Carrots one kilogram
- Table rock salt one glass
- Cumin to taste
Preparation:
1. I divide the forks into several parts. I remove the stalk and chop the leaves randomly.
Cut as conveniently as possible - either by hand, with a knife, or with a shredder.
I grate the carrots on a coarse grater. All this can be done using a food processor. If you have the necessary attachments, you will save a lot of time.
2. In an enamel bucket, crush a layer of cabbage crumbs. About ten centimeters. And I throw a little carrot on top so that this layer is visible. I stir, add a teaspoon of salt and a pinch of cumin. Now you need to crush the contents of the bucket with a wooden masher. It doesn't matter until I see the juice starting to appear.
3. Tamped down to three centimeters. I add the next layer here and do the same as with the first. And so on until there is approximately 3-5 cm left to the edge of the bucket.
3. Now you need to put pressure on top. I cover the mixture with a flat plate and place a container filled with water. It sits and ferments for three days.
Do not forget to remove the plate every day and pierce it with a stick to release gases.
When it ferments and stops bubbling, you can put it in jars. Cover with simple lids and store in the cellar. Eat for your health!
Delicious and healthy recipe without salt and sugar
This cooking option is dedicated to those who avoid salt. By the way, putting less salt is really very useful when preparing any dish. You can ferment cabbage using this recipe quite quickly and without unnecessary hassle.
Proportions, as you understand, are not important here. That's why I'm writing the average amount of ingredients. Add more of what you love. I put this preparation into small jars.
We will need:
- Cabbage fork - large
- Carrots - one medium
- Pepper mixture - to taste
- Ground black pepper - to taste
- Oregano - not for everyone
How to cook:
1. I pluck a few top leaves from the head of cabbage; they will serve as the bottom of the jar and a kind of lid during fermentation. We cut the rest into large squares, and the carrots into circles.
2. Put everything in a deep bowl, add spices and mix. Add pepper too at your discretion. If you don't like it too spicy, use it with caution.
3. Place a piece of cabbage leaf at the bottom of each jar. Then we place the mixture from the bowl in this way: put a layer and compact it with a masher. Then the next one and again they pushed, and so on up to the neck, but not to the top. Therefore, it is very convenient to use 500-700-1000 gram jars.
4. Now I put two pieces of cabbage leaves on top and fill them with water. If your tap water contains chlorine, use a filter or store-bought drinking water. You need to pour it so that the leaf is covered. We put a little pressure. It could just be glasses of water.
In this form, it is all stored at room temperature for a couple of days. Periodically you need to squeeze the cabbage, pressing it like a “press jar” so that carbon dioxide comes out. After a couple of days we put it in the refrigerator. And after a week you can already taste the healthy product.
Video about how to ferment cabbage in a barrel for the winter
Once upon a time, sauerkraut for the winter was prepared only in tubs. As a child, we ate it mixed with pickled lingonberries or cranberries.
Tatyana uses black bread as a starter. A very unusual, original solution. In order for the fermentation of such a large amount of product to begin faster.
Is it true that this is beautiful and unusual? And, of course, tasty and healthy! I definitely recommend trying to ferment cabbage in oak barrels.
The benefits and harms of sauerkraut for the body
It's no secret that fermented foods benefit the body. When cabbage is fermented, lactic acid bacteria appear, and they preserve the cabbage. These bacteria improve the activity of the gastrointestinal tract and cleanse it.
The main property of these wonderful microorganisms is stabilization of the acidity level or PH of the body. After all, if the PH exceeds the permissible level, then immunity drops, and the cells soon wear out. Cabbage starter contains alkali that can cope with this problem.
Sauerkraut also has a beneficial effect on bones, blood circulation, heart, blood vessels and skin. Simply necessary during the cold season. And for those who want to lose weight or get rid of the “orange peel”. This miracle product has an anti-inflammatory effect. Contains huge amounts of vitamin C and reduces total cholesterol. All this is very useful for both men's health and women's health.
But in everything you need to know when to stop! Overeating, in any case, can lead to unpleasant consequences. And, of course, there are restrictions on the intake of sauerkraut. People with thyroid problems, acute gastric ulcers and hypertensive patients should consult a doctor.
You can prepare such an amazingly healthy and tasty product yourself at home. Please your loved ones and yourself with a varied menu. Prepare sauerkraut for the winter using our simple recipes and be healthy!
Well, no matter how I can’t do it, I tried to make sauerkraut, sometimes it was dry, sometimes it was kind of bitter; I gave up cabbage like that for many years; I marinated it with anything and according to different recipes, it turned out delicious, but I still want to learn how to ferment! There are a lot of recipes on the Internet, everything seems simple, but I’m already afraid) in general, those who know who ferments themselves - how do you do it???? what kind of spells do you use?))))
Discussion
Hello! Please tell me if anyone knows. And if, when you made sauerkraut, you put in a lot of carrots. And now, when it has already fermented, I tried it, the taste is directly overwhelmed by the carrots, is it possible to somehow add more cabbage to the already fermented cabbage?
01/31/2019 18:00:37, ElenaaI REPORT!!!
Today we tried cabbage, it was delicious, but I added a little too much salt)
I'll experiment further)
thanks to all!
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Sauerkraut - homemade in its own juice
A head of cabbage - 2-3 kg. Carrots - 2-3 pieces (small or 1-2 large) Salt to taste or 15-25g (1 tbsp flat or lightly) per 1 kg. cabbage
Sauerkraut for men
Sauerkraut is a food product familiar to Russian people. There are many recipes for its preparation and each of them is good in its own way. Sauerkraut is consumed as a side dish, as an independent dish, and used as a component for individual dishes (salads, soups, etc.). Cabbage contains substances beneficial to the body in huge quantities, which remain in it throughout the entire storage period. What's in sauerkraut? When doctors recommend drinking juice...
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I pour brine into a 3-liter jar (for 1 liter of water, 2 tablespoons with a heap of salt, boil and cool), I put shredded cabbage with grated carrots in the jar, stuff it in so that the brine is on top, it costs two days, you can make punctures several times, then put it in the refrigerator and you can eat it. It’s very simple and tasty, it turns out crispy. Place the jar on a plate, the juice runs out a little.
I forgot to write that when foam appears, you need to pierce the cabbage (I do it with a long knife), as if turning it. And don’t put the crust of bread in jars, it is only needed at the time of fermentation. To make cabbage tasty, you need access to oxygen, if you go directly to the jars stuff it, then there won’t be enough air for fermentation, or you’ll have to pick it out several times a day. It’s more convenient in a saucepan.
The human intestine: what happens in it due to antibiotics and preservatives
Discussion
And on TV there have already been a lot of programs about the benefits and harms of homemade yoghurt. Therefore, in the store I buy regular yogurt without additives for myself and mix it with berries in a blender. It’s a pity, but my child doesn’t like this
Thank you very much for the article! I periodically drink store-bought yoghurts, although I know that they have very little benefit compared to homemade ones... but now I’m finally convinced that I need to start making my own!
8 reasons to drink sauerkraut juice
1) Sauerkraut and its juice are a real storehouse of vitamins: a good dose of vitamin C, B vitamins, vitamin K and a very rare and valuable vitamin U, also known as methylmethionine. These products are also rich in minerals: iron, calcium, zinc, magnesium, selenium, iodine, potassium, phosphorus and others. With proper fermentation, all vitamins are preserved, and the fermentation process itself additionally enriches the product with organic acids (lactic and acetic). 2) During the ripening process,...
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It seems that cabbage produces gas.... I wonder if sauerkraut may not, since it forms bacteria that suppress pathogenic microflora, good article, I learned a lot of useful things for myself.
I didn't even know that sauerkraut was so healthy! When she came to visit her grandmother, she always refused to take her as a treat. I preferred salads made from fresh vegetables. I thought they were more useful. Thank you! Live and learn!
Sauerkraut for women
This is not only a food product, but a medicine from the garden that helps get rid of many diseases, strengthen the immune system and improve appearance. Due to the large amount of fiber, cabbage can cause increased gas formation, but this effect can be neutralized by drinking cabbage juice. Cabbage juice has long been used to treat many diseases, including diseases of the gastrointestinal tract, upper respiratory tract, skin, and vitamin deficiencies. And beauties still actively use cabbage juice...
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I, on the contrary, preferred fresh cabbage salad. With vegetable oil, carrots, herbs. I thought this combination would have the greatest benefit. Now I realized that sauerkraut can also benefit the body and my appearance.
Wow, I didn’t even know that you can lose weight from cabbage juice, interesting) I adore cabbage, I know that it is very useful for the immune system, because cabbage contains a lot of vitamin C, which is so important for our body, but it turns out that it is healthy in general for the whole body and beauty.
It's time to ferment cabbage. Blog of the user Ofigenia on 7ya.ru
The cabbage we grew at our dacha this year is magnificent. My neighbors gave me seedlings, I planted them, and all the cabbage took root without any extra effort. The grandmother neighbors who visit each other for tea through my plot appreciated my efforts)) Winter has been delayed this year, November is abnormally warm. The cut cabbage lay in the house at the dacha until last weekend I finally decided that it was time to pick up the cabbage, cover the roses and clematis, and sow carrots before winter. Today cabbage...
Preparing vegetable seeds for planting.
The quality of seeds is extremely important for growing a large and high-quality harvest of vegetable crops in the optimal time frame. It is a mandatory requirement that the composition of the seeds be of the same variety, at least 90% germination and completely free of various admixtures of other crops. The role of culture maturation time. Take for example: early cabbage is planted according to the rules of 50-60 centimeters between rows and 30-40 centimeters between plants. It reaches ripeness in 60-70 days...
Sooner or later, but this happens to almost every woman.
Cabbage pie:) For the dough: 250 gr. cottage cheese (any fat content) 125 gr. butter (room temperature) 2 eggs 1 tbsp. sugar 2 cups flour 1 teaspoon baking powder + 1 yolk and 1 tbsp. milk (for coating) For filling: 1 kg. cabbage 10-15 gr. butter 4 eggs boil dill 1. Finely chop the cabbage, add water, bring to a boil, reduce heat and leave to cook covered for 25-30 minutes. 2. Mix cottage cheese, eggs, sugar and softened butter until...
Do you make seasonal preparations?
Poll from user Jasmin Autumn preparations Do you make seasonal preparations? yes no And what are you preparing? vegetables fruits berries mushrooms something else :) Current results Other polls Polls on the site www.7ya.ru
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especially for those who have tried it ;)
Our sauerkraut :)
Take white cabbage, chop and mash, add coarsely grated carrots. Fold tightly into 3 liters. jar and fill this amount with brine (6 glasses of cold water, 2 tablespoons of salt). Leave for 2 days at room temperature, periodically pierce with a fork. After 2 days, drain the brine, add 100 grams of sugar, boil, skim off the foam and pour back into the jar, directly onto the cabbage. When it cools down, you can eat it. I store it in the hallway or on the balcony. Minimum effort and delicious :)
this year, probably for the first time, I had such a massive occasion to prepare something for later consumption :) Apparently because a pantry with shelving will appear;)
At the moment we have 18 liters of lecho (hello to the recipe from the culinary conference)
4 liters of cabbage according to two recipes from mom
and 2 liters of jam + 3 liters of apple compote thanks to Charlie ;)
oh, I also remembered, I have a kilogram of sun-dried tomatoes, which fit in a 300-400 gram jar :) a strange thing. I also tried it for the first time.
and you?
Saturday pickles. Blog of user Menumashka on 7ya.ru
I prepare cold appetizers for the whole week on weekends. These are our favorite recipes for adults and children, and for unexpected guests, and for the holiday table. Baked bell peppers 12 large peppers juice of half a lemon 1 tsp. salt 1 tbsp. sugar 3 tbsp. olive oil Bake the peppers at maximum temperature in the oven for about 20 minutes (until they begin to darken). Remove, put in a bag, close tightly and leave until completely cool. Peel the skin, carefully pull out the middle, collecting...
Folk wisdom is reflected not only in fairy tales and riddles, in proverbs and sayings. The experience accumulated over the long centuries of the existence of the Russian people has resulted in numerous folk medicines, many of which are very effective... For burns, it is recommended to put a piece of raw pumpkin, or a potato cut in half, or an aloe leaf on the damaged area, or to grease the area with honey. Infusions and decoctions of speedwell, oak bark, ivy, calendula, St. John's wort also help with burns...
Friends, tell me the recipe for the best sauerkraut in your life, please. For some reason I wanted it, I haven’t understood this product for 35 years, but now I really want it (I’m not pregnant))). I tried everything that I tried in the store and on the market - well, ugh (((
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thank you friends))) I’ll try the Ficus recipe - solely because of the small amount of salt. she, ####, keeps water in my body (((
I wonder, if you add a mixture of Provençal herbs, what will happen?))
Standard recipe (I always do this):
for 10 kg cabbage
200 - 500 g carrots
250 g salt (rock, not iodized)
Chop, crush, put under pressure, put in heat. When bubbles appear, pierce with a thin wooden stick. When the bubbles stop, it means the cabbage is ready, you need to put it in the cold.
Sometimes you can add 25 grams of cumin or dill seeds to cabbage - they prevent excessive fermentation.
I prefer to put cranberries, lingonberries, and apples in ready-made cabbage before serving.
I usually shred cabbage and carrots, salt, sugar, spices (peppercorns and bay leaves). I crushed the cabbage well, mixed everything, put it in an enamel/glass/wooden bowl, covered it with a cloth and kept it under pressure at room temperature. Every day I rinsed off the cloth, pierced the cabbage so that the air came out, and after 3-4 days I could eat it. The disadvantages of this method are the lack of proportions and a long wait :))) I was completely confused about the proportions this time, it just seems like...
Discussion
Last year, "grandmother's recipe" was given here
Very smart and technologically advanced.
I've always been waiting for him, it seems to me.
No "mashing" the cabbage. You also need to take care of your hands. Cabbage juice with salt is just an explosive mixture for them!
Chop cabbage and carrots.
Making the brine:
For 2.25 liters of water 125 g. salt. Dissolve the salt (I boil it for this, but only then need to cool it). Then take a handful of cabbage with both hands and dip it in water, without squeezing your hands to squeeze out the brine. On the contrary, it needs to “envelop” all the cabbage.
And put it in a container for salt (preferably something enameled).
When all the cabbage has been processed, place pressure on top and leave in a warm place for 3-4 days until ready. Every day, remove the pressure, pierce the cabbage several times. places to release mustard gas, and again under pressure.
When ready, transfer to a jar and into the refrigerator.
The cabbage actually comes out beautiful. Both crispy and moderately soft...
And preparing - it couldn’t be easier.
Thank you very much to whoever gave the recipe. Just light at the end of the tunnel.
And what a method: “knead so that it gives juice.” Here, excuse me, who thinks what. It seems to some that the juice has already been given, but to others that they still need to mash and mash...
sugar seems to be already added to the fermented one
Due to culinary impotence that has been prolonged beyond measure, I ask for help. Share skills, secrets and techniques for the simple task of sauerkraut. What do you ferment it in, in what container? Do I need to “squeeze” it too much with my hands, or do I need to put in a lot of carrots? When and how to pierce it and when to put it in the refrigerator.
Discussion
Unfortunately, you didn’t eat mine: (but the kvass are really tasty:). I’m just enjoying the process :) I wrote here once, it seems last year, I’ll find the link and post it.
I don’t put sugar, I put the kvass in an enamel bucket.
I don’t chew at all, I cut it, mix it with carrots, and put 3 large carrots into a 4-liter pan tightly packed with ready-made chopped cabbage. I dilute 3 tablespoons in 1 liter of cold water. level spoons of salt and pour this brine over the cabbage, keep it warm for 3 days, then pierce it with a wooden stick several times, when it stops bubbling, transfer it to jars and into the refrigerator.
10,001 times I ask for a recipe for sauerkraut, but I know that they have given it more than once, but I actively put them somewhere, tasty and crispy. Please do not throw out links. And I also know how to pickle cabbage and quickly salt it
Discussion
I salt in a three-liter jar according to an old recipe. You always get excellent crispy cabbage. Everything is very simple. Shred the cabbage and chop the carrots. For example, I like it to be cut larger, but it’s all a matter of taste. Next, salt the cabbage to taste and mash a little until juice forms. Pack the jar tightly. Pour a tablespoon of honey over the cabbage and pour boiling water over it (as much as it will fit, usually not enough :)) Leave for 3 days at room temperature, pierce it with a knife twice a day. After 3 days the cabbage is ready.
for crunch, it is very important that the salt is not iodized, we always fry it (salt) in a frying pan, iodine is volatile and evaporates when heated. but that’s if you add more salt to the bucket, and if you want to “eat the pan quickly” then you don’t have to worry about it
In ancient times, fires were fought with hooks, shovels, hooks and buckets - not very effective means, to put it mildly. Modern city dwellers have access to more technologically advanced ways to escape from a fire, but we remember them most often when it’s already too late.
Cabbage contains tartronic acid, which inhibits the conversion of carbohydrates into fats in the body. Finally, cabbage is rich in fiber, which has a beneficial effect on the motor activity of the gastrointestinal tract and helps remove cholesterol from the body. When preparing cabbage dishes - salads, soups, etc., you should remember that, as a result of the active substances contained in cabbage, it promotes bloating and flatulence, which sauerkraut, which contains almost as much vitamin C as lemon, does not have. Sauerkraut is called "northern lemon". The medicinal and dietary value of sauerkraut is due to the fact that when sauerkraut is pickled, some of the vitamins (C, B2, PP) and other bioactive compounds pass into the saline solution. According to many experts, sauerkraut brine is even healthier than cabbage itself. For example, regular intake of heat...
I make a request, throw at me a proven recipe for salted cabbage, what-what-how much, I don’t want to buy from my grandmothers, I want my own, otherwise I can have tomatoes, eggplants, I can, and a lot of other things, but I don’t know the proportions for cabbage: (((I am very grateful to everyone in advance.
Discussion
It’s still too early to ferment cabbage according to the usual recipe, not salad cabbage, in 2-3 weeks. If you’re interested in early ripening cabbage (ready in 3 days), I’ll throw it off tomorrow.
You mean sauerkraut? I’ll try to write, but my proportions are very time-tested and, therefore, in expressions of the measures of my great-grandmother :)
Only winter varieties of cabbage are used for pickling (as a rule, “Slava”, it is not on sale yet, it will be by the end of October). For a bucket of shredded cabbage, a large bowl of grated carrots (2.5 deep plates) and 2 handfuls of rock salt (Grind No. 1). If the salt is simple, fine, then you need less, about 1.5 handfuls. Salt should not be iodized! Mix all this on the table, do not rub it too much with your hands. Lovers add 2 more cups of cranberries. Then pour into a bucket (enamelled), cover with gauze, press down with your hands so that the juice comes out and press down with a weight (if there is no special circle, then with a large plate with a can of water on top). Let it sit in the kitchen for 3 days, 2 times a day you need to pierce it to the bottom in several places (close the door before the procedure, since the smell on the 2nd day is already very cabbage-like :)). Then put it on the balcony, having first tasted the juice: it should be sour. If not, let it sit a little longer :) In principle, you can eat it already on the 5th day, but cabbage becomes truly ready after 3 weeks, when all biochemical processes end.
Grate the carrots on a coarse grater and add salt (I don’t remember exactly, just by eye).
Knead the whole thing well with your hands and press it for a couple of days.
Then remove the press, loosen everything, make deep holes with your hand so that the bitterness comes out, cover with gauze and leave for a couple of days, loosening periodically. Everything seems so.
But in my opinion, now it is still impossible to ferment, the so-called. suffocating days. It seems like sometime in November, I need to check with my parents, so if necessary, I’ll tell you tomorrow. Or maybe one of the girls knows :)
Good luck!
Help me please! I really love stewed cabbage, but I just don’t want it to turn out. So again I’m sitting over the head of cabbage and thinking about how to defeat her.
Trouble:-) My mother-in-law went on a “cruise”, but promised to come back with an inspection and try our sauerkraut. And I sowed a piece of paper with her recipe:-(((((There is a week left until my mother-in-law returns. Save me!:-)))
Discussion
My recipe is for 2.5-3 kg of cabbage - 1 liter of brine (2 tbsp salt, 1 tbsp sugar, 1 tbsp dill seeds), 300 g carrots, mix cabbage with carrots, compact in pour hot brine into a saucepan or jar. If it’s in a saucepan, it’s under pressure; if it’s in a jar, put a holey nylon lid into the jar. More often, pierce the cabbage with some long thing so that the bubbles come out, then it will not be bitter. Ready in a couple of days. For some reason, hot brine doesn’t cook for me, it’s crunchy.
10.25.2001 12:09:41, Nata*sha
