Every day the cold is getting closer and you need to stock up on various pickles for the winter. And here the first frosts hit and grabbed our cabbage. Now it will not be bitter and you can make a lot of delicious things from it for the winter. For example, you can or. You can do this in large pieces or, as usual, finely chop. Today I decided that it would be time to make sauerkraut.

This one is very easy to prepare. If you do not know how, then I will share my favorite recipes with you. I agree that my eyes usually run wide from their multitude and I want to try the majority. But how to do everything in time and most importantly: when? Don't worry. After all, you can do a little, 1 - 2 jars for testing. And then you can decide what you like best.

Not only me, but also my relatives cook according to these methods. Therefore, they are all time-tested. White cabbage is always crispy, the hand itself constantly reaches for it. But I also wanted to surprise you a little with one recipe. This is about fermentation without salt. Are your eyebrows already creeping up? Then let's get down to business.

Sometimes you don’t always want to salt this vegetable just because it is a very troublesome and dirty business. Recently, everyone is in a hurry somewhere and therefore everything needs to be done very quickly. This method will take you about two hours. At the same time, our vegetable turns out to be very tasty and crispy.

Ingredients:

• Carrots - 2 pcs.;
• Salt - 2 tbsp. l. with a slide;
• Sugar - 2 tbsp. l. without a slide;
• Water - 1.5 - 2 liters.

Cooking:

1. We take the forks and remove the top leaves from it. They're still damaged and dirty, so we don't need them at all. We cut the head of cabbage in half and then chop each part into thin strips. Put in a large bowl or leave directly on the table.

2. Next, clean the carrots and rub them on a coarse grater. We send to the cabbage and mix. You just don't need to grind anything. We just need to evenly stir the whole mixture.

3. We put the vegetables in a clean jar, but do not tamp too much. You can only accept it. You need to fill the container up to the neck.

4. Pour salt and sugar on top. Now slowly pour in clean drinking water at room temperature. In order for the liquid to be everywhere, it is necessary to pierce the contents with a wooden skewer or knife. The water should completely cover the cabbage.

Salt should not be iodized. And the most ordinary stone food.

5. Cover the jar with a lid and leave at room temperature for 3 days. Sometimes you need to make punctures again so that carbon dioxide comes out. Thus, the cabbage will not be bitter. If there is no brine on top, then add more water, as the white pump should not be dry.

6. After the lapse of time, close the jar with a lid and put it in the cold for storage.

Crispy sauerkraut - a delicious recipe in a jar:

Already now I can imagine how in winter I will get a jar from the cellar and put cabbage in a plate. I'll season it with onion and vegetable oil. Here is a delicious salad. And she crunches so loudly that even saliva flowed, mmm! Perhaps you imagined it with me. But I think it's better not to imagine, but to get down to business right away.

Ingredients:

• White cabbage - 1 fork;
• Carrots - 2 pcs.;
• Salt - 1.5 tbsp. l.;
• Sugar - 0.5 tbsp. l.

Cooking:

1. A head of cabbage must be cleaned from the top leaves. They are still dirty and damaged. So we just throw them away. Then less often it into a few pieces. They should be such that they can be easily chopped into strips. Then put the already chopped into a large bowl.

2. Sprinkle with salt and sugar. Now let's start mixing. But we need to do this in such a way that it gives the impression that we are working with a test. White cabbage should let the juice out.

Always try everything you cook. You may not be getting enough salt. After all, when salting, it should be a little oversalted.

3. We clean the carrots and three on a coarse grater. Or use a vegetable cutter. We ship there. Mix well.

4. We put our mixture in a jar very tightly. Then we place the container on a plate and leave it on the table at room temperature for 3 days. During this time, it is necessary to periodically pierce the cabbage with a knife or skewer. This will release all the carbon dioxide.

5. We close the jar with a nylon lid and put it away for storage in the refrigerator or in the cellar.

How to ferment cabbage without salt and vinegar?

I would never have thought that one day I would have to try such a yummy. Yeah, I didn't even know it existed. Until recently. They just treated me once not only to cabbage, but also to pickle from it. Yes, it's amazing! But my wife liked it. By the way, me too. Therefore, I advise you to try it too.

Ingredients:

• white cabbage - 3 kg;
• Carrots - 2 pcs.;
• Garlic - 1 head;
• Hot pepper - 1 pc.;
• Bay leaf - 3 pcs.;
• Allspice peas - 6 pcs.;
• Water - 1.5 liters.

Cooking:

1. First, chop the cabbage into thin strips. And then rub the carrots on a coarse grater. Mix everything in a bowl or directly on the table. Add more garlic to the stasis. It can be cut or left whole cloves.

2. At the bottom of a clean jar, first lay the bay leaf, allspice and hot pepper. Next comes the vegetable mixture to the very top.

Add hot pepper as you wish. You can cut it or not add it at all. Also any herbs you like.

3. Fill everything with clean drinking water at room temperature and leave it warm for 2 to 3 days. The number of days depends on how much sauerkraut you like.

4. After we close the nylon lid and put it away for storage in the refrigerator.

How to ferment cabbage for the winter in jars?

You can use our vegetable fresh in winter. But for some reason, in the cold season, you don’t really want as many fresh vegetables as in summer. Therefore, most of the housewives and I prefer to ferment it. Yes, and cook from this much faster. He took out already chopped and threw it into the soup.

Ingredients:

• White cabbage - 3.5 kg;
• Carrots - 1 pc.;
• Salt - 1.5 tbsp. l.

Cooking:

1. First of all, we chop the white cabbage. Use a special grater, knife or vegetable cutter for convenience. I will not transfer it to a cup, but will continue to cook right on the countertop.

2. Immediately on top, three carrots on a coarse grater. mix a little with white cabbage.

3. Now sprinkle with salt and start the mixture well minted so that the salt is distributed and helps the vegetables to extract the juice.

4. Immediately put everything in a jar. We should fit all the cabbage into it. Therefore, you can ram it even with your hands, even with a pusher. From above, simply cover with a lid and leave on the table for 3 days. Sometimes you need to pierce the contents of the jar to release carbon dioxide.

So that you don’t have to endlessly wipe the brine off the table, place the jar in a bowl. Then all the excess liquid will be in it.

5. After the lapse of time, the jar can already be closed with a nylon lid and put away in the cold for storage.

Sauerkraut with beets - a quick recipe

Did you know that it can be fermented not only with carrots? But they also use beets. It turns out such a vegetable platter. It is not only delicious, but also very beautiful. From such cabbage you can make a delicious appetizer with onions, which will look great on the festive table.

Ingredients:

• Cabbage - 1 fork;
• Carrots - 1 pc.;
• Beets - 1 pc.;
• Dill seed - 0.5 tsp;
• Salt - 1 dess. l.

Cooking:

1. We prepare beets and carrots. To do this, we clean them and three on a coarse grater. You can also use a food processor, vegetable cutter or Korean carrot grater.

2. Remove the top leaves from the white head and cut the forks into pieces. We chop each part with a thin straw.

3. Now you should mix the vegetables. To do this, you can use any basin or just the surface of the table. Spread the cabbage on it. Followed by carrots and beets. Sprinkle with dill seeds and salt. Now mix everything well and knead, as if working with dough.

If you decide to use a pan, then be sure to put some kind of load on top.

4. We shift an increasingly large pan or immediately into jars, tamping well. Leave at room temperature for 3 days, and then store in the cold.

How to ferment cabbage in a saucepan?

Of course, when you salt the cabbage, you prefer to immediately put it in jars. And you try to ferment it first in a saucepan, and then put it in a container. The pan is just easier to work with. For example, pierce and release air. Try it, maybe it will become your favorite way.

Ingredients:

• White cabbage - 1 fork;
• Carrots - 1 pc.;
• Salt - 2 tbsp. l.

Cooking:

1. We prepare a head of cabbage. We remove damaged leaves from it and cut it. Chop each into thin strips. Just adjust the length to your liking. Put in some bowl.

2. Three carrots on a coarse grater and send them to a white cabbage.

3. Now salt and mix everything well. Try to knead the mixture at the same time so that the vegetables release the juice. So it will decrease in volume.

4. Now put in a saucepan. We press down properly with our fists. We put a plate on top and put the load. Leave at room temperature for 3-4 days. On the first day, it will begin to foam - this begins the fermentation process. every day it is sometimes necessary to raise the plate so that the gases come out. This will take away all the bitterness.

If you want the process to speed up, then put the pan in a warm place.

5. We lay out the cabbage in jars, close the lid and put it in a cool place.

Recipe for sauerkraut with apples:

You know, I didn't even know you could make something so delicious. When I was first treated to it, I liked it so much that now I try to make several jars every year. She has a very unique taste. Apples give their own unique note to cabbage that you reach for it again and again.

Ingredients:

• Cabbage - 3 kg.;
• Apple - 2 pcs.;
• Carrots - 1 pc.;
• Bay leaf - 3 pcs.;
• Allspice peas - 5 pcs.;
• Salt - 2 tbsp. l.

Cooking:

1. Remove the top leaves from the fork, which are dirty and damaged. Cut it in half and chop each one into thin strips. This can be done with a knife or a special cabbage grater. We put it in a large basin or bowl.

2. We clean the carrots and three on a coarse grater. We ship there.

3. Cut the apples in half and remove the core. Now chop into thin slices. We throw off to the vegetable.

It is better to take green fruits or any other. But the taste should be sweet and sour. They should also be firm, not crumbly.

4. Salt everything and add pepper with bay leaf. Now mix well, while trying to knead the contents of the container thoroughly. So we stand out juice.

5. Put the vegetable mixture into a clean three-liter jar. We tamp it quite tightly. Thus, we fill the entire jar.

6. We put it in some basin. You can cover the top with gauze. Leave it at room temperature for 2 days. Sometimes you need to pierce the cabbage with a skewer or knife to let the air out. Then we close the nylon lid and put it in a cool place for storage.

Here are some delicious and simple ways I have described to you today. I hope you found in them one that you want to try to do right now? I like to try new things and it's nice to see someone else doing the same. And now I say goodbye to you. see you again!