Sauerkraut dishes are tasty and healthy, contain a large amount of vitamins and minerals. It is easy to prepare, but it turns out very tasty, has an excellent aroma. It is tasty as an independent appetizer, or you can fry it as a side dish for meat, add to soup, make filling in pies. Eat kale regularly.

Cabbage is the second bread. Fermentation is a natural fermentation process. The acid that is released is a preservative. This method of harvesting is perhaps the best, since we take less salt than with salting, there is no bite than when we pickle.

You can ferment in your own juice, in brine. Each has its own advantages. If we ferment in our own juice, the vegetable itself and the juice are useful. If we use brine, then the cabbage is completely covered with it and for sure it will not disappear. Get ready much faster. The choice of method depends on your desire and habit. We offer several options, everyone will surely choose their own.

Sauerkraut with cranberries for the winter in jars

Cabbage with cranberries is a huge amount of vitamin C. Therefore, be sure to harvest cranberries and add to cabbage. I am sure this appetizer will captivate guests and family with its taste.

We need:

• One head of cabbage
• Two carrots
• Sugar to taste
• Salt to taste
• Cranberries - to taste (about a glass)

Preparation:

Remove the spoiled leaves from the head of cabbage, cut the forks in half, chop finely, do not forget to remove the stump

Rinse the carrots, peel the skin, chop on a grater

Combine vegetables in a basin, add cranberries

We fill the prepared jars, tamping them well with a wooden crush. Fill the filled cans with brine. To do this, dissolve 2 tablespoons with a slide of salt in 1 liter of cold water. After 3 days, add a tablespoon of sugar to each jar. On the fourth day, we drain the brine, send the cans to the refrigerator.

We pierce the cabbage 2 times a day, for 3 days.

Good luck with your blanks!

Recipe for delicious, crispy sauerkraut with carrots for the winter in a bucket

In late autumn, many sauerkraut at home, always in large quantities so that it will last for the whole winter. Moreover, in the spring, it contains as many vitamins as fresh, and that is why it is beautiful. The cabbage is very crispy.

We need:

• fresh cabbage - 10 kg;
• carrots - 1 kg;
• coarse rock salt - 200-250 g.

Preparation:

Prepare the carrots, chop them on a fine grater. We measure the required amount of salt

Remove coarse and spoiled leaves from cabbage forks. Finely chop with a large knife

Put chopped cabbage in a basin, add carrots and salt. We mix the ingredients very carefully, try not to crush the cabbage

Put whole cabbage leaves on the bottom of the enamel bucket, lay the prepared snack, tamping it well. So we fill the bucket to the brim, also cover it with cabbage leaves on top. Put a plate on the leaves, put a load on top

Leave the container at room temperature for 3 days, for souring. Every day we pierce the snack with a wooden stick to let the air out. Otherwise, the cabbage will be bitter. After 3 days, the cabbage will stop fermenting, we take the bucket out to a cool place

Sauerkraut with apples and carrots in a bucket

Sauerkraut with apples is perhaps the most common type of pickling. It tastes spicy, easy to prepare

We need:

• White cabbage - 5 kg.
• Carrots - 200 gr.
• Sour apple - 300 gr.
• Salt - 130 gr.

Preparation:

Finely chop the cabbage with a large knife

Peel the carrots, rinse, chop into thin strips, or grate on a coarse grater

Rinse the apples, remove the core, chop into slices

We put all the ingredients in the basin, except for apples, rub well with our hands until the juice is released. Only after that we spread the apples, mix well again. We shift the cabbage into a bucket, tamp it well, put oppression on top, leave it for a day. We pierce the cabbage several times so that the air comes out. We store cabbage in a cellar or other cool place. This appetizer is ready in 4-6 days.

Bon Appetit!

The appetizer according to this recipe turns out to be crispy, very tasty and surprisingly aromatic. Good for adding to cabbage soup, for pies and dumplings. Prepare cabbage according to this recipe, and you will definitely not regret it.

We need:

• Three kilograms of peeled cabbage
• 200 grams of carrots
• 80 grams of salting salt
• 2 tablespoons of cumin

Preparation

Place whole, washed cabbage leaves on the dry bottom of the pan. We shred the forks at your discretion, as you are used to or more conveniently, we shift them to the basin. We clean the carrots, chop them on a coarse grater, send them to the basin.

Pour in salt, cumin seeds, rub with hands until the juice is released, transfer the vegetable mass to a saucepan, tamp well. Cover with a plate of smaller diameter, put oppression in the form of a can of water. You need to lay the pan no more than 2/3 of the volume so that the juice that stands out does not flow out of the pan.

Fermentation takes place at room temperature, 3-5 days. Every day we pierce with a wooden skewer a couple of times to release air. We put it in jars, store it in the refrigerator or cellar.

Bon Appetit!

Crispy, spicy red cabbage, sauerkraut

This recipe is perfect for lovers of savory dishes. Prepare a dish and you will definitely be delighted

We need:

• Red cabbage - 1 head of cabbage
• Carrots - 1 pc.
• Garlic - 4 cloves
• Chili pepper (dried) - 6 pcs.
• Sugar / salt / coriander to taste

Preparation:

We disassemble the garlic into cloves, cut it lengthwise. We send it to the pan, add the chili pepper, pour in boiling water (about 600 ml. In a 2-liter jar), add 4-5 tablespoons of salt. Wait until the brine is at room temperature

Grind the head of cabbage into squares, chop the carrots on a grater for Korean carrots

Put a layer of cabbage on the bottom of the jar, sprinkle with carrots on top, a little garlic and pepper from the marinade

We spread layer by layer until we fill the container, then pour in the marinade. Leave at room temperature for 3 days. Then we drain the marinade, taste, add a little salt or pepper, if not enough. Pour in 2 tbsp / l. sugar and 1 tablespoon of ground coriander. Pour the brine back into the jar, leave it for another day. Then we close it with a nylon lid and store it in the refrigerator.

Georgian sauerkraut recipe

It is very tasty and incredibly beautiful. The appetizer will become a table decoration. Quick and hassle-free cooking, eaten even faster

We need:

• One head of cabbage
• One beet
• Large carrots or two small
• Head of garlic
• Hot pepper - to taste
• One head of garlic
• Black peppercorns - 4-6 pcs.

For brine:

• Litere of water
• Half a glass of sugar
• Vinegar 9% - 1 stack.
• Coarse salt for salting - 2 tablespoons. lies.

Preparation:

Wash the beets, peel, cut into strips. Or grate for Korean carrots

Do the same with carrots as with beets

Peel the onion, chop in half rings

Cut the cabbage into pieces. Peel the garlic, pass through a press. Finely chop the hot pepper.

Combine all the ingredients in a bowl, add a few black peppercorns. We tamp the prepared vegetables into a jar.

For the brine, pour water into a saucepan, add salt and sugar. We put on fire, bring to a boil, add vinegar.

Pour hot brine into the jar. We close the containers with nylon lids. Leave at room temperature for 12 hours. A delicious Georgian snack ready to eat.

Bon Appetit!

Video recipe for making juicy and crispy cabbage in 2 days

This video tells how you can ferment cabbage in 3 liter jars in 2 days and it always works.

1. If using jars or buckets, choose medium-sized cabbage forks, the leaves are not as coarse and tough. Large heads of cabbage are more suitable for the barrel method
2. Use not iodized salt. Now in stores you can buy special salt for salting
3. For the time of fermentation in your own juice, do not fill the containers to the very top. In the process, juice will be abundantly released, which may leak out, or you will have to pour it out.
4. Be sure to pierce the dense mass with a skewer a couple of times a day to the very bottom of the container so that air can escape, the bitterness will go away with it
5. If you do not have enough space for long-term storage, sauerkraut can be divided into bags and frozen in the freezer, so it will be perfectly preserved in winter.

In winter, take out some cabbage, let the brine drain, if it turns out to be very salty, you can rinse it under cold water. Drizzle with fragrant sunflower oil and the winter salad is ready.

Bon Appetit!