Classic sauerkraut recipe
You know, as long as I can remember, cabbage has always been on the tables. The popularity of this treat is explained by the fact that the products are inexpensive and easily accessible to everyone. And as a result, we get a miracle snack with a very piquant taste.
We will need:
- White cabbage - 2 kg;
- Carrots - 1 pc.;
- Salt - 40 gr.;
- Bay leaf - 2 pcs.;
- Black pepper - peas to taste.
COOKING METHOD:
1. First of all, you need to wash, dry and chop the cabbage with a kitchen knife.
On a note! When shredding cabbage, you can use a food processor or grater. There are even special graters for cabbage.
2. Next, grate the carrots on a coarse grater.
3. Now grind the cabbage with salt. It's better to use regular kitchen salt. On the table or in a large bowl, place shredded cabbage, grated carrots, peppercorns, bay leaf broken into small pieces and, of course, salt. Mix everything together thoroughly and mash so that the cabbage juice begins to stand out. You will see this once, so the cabbage will become wet. The vegetables should be a little salty to taste.
4. Now put the prepared ingredients into glass jars. The cabbage must be applied tightly, slightly trampled down.
Advice!! Leave the jars a little incomplete. This is done so that the liquid comes out easily.
5. Place the finished jars on a small tray or in a deep bowl, since liquid will leak out during fermentation. Place the jars in a place where they will not disturb you. Once a day, do not forget to pierce the cabbage with a wooden skewer so that unnecessary gases escape.
6. The dish must be kept at room temperature for about 2-3 days. When the fermentation process is over, cover the jar with a lid and put it in the refrigerator for a day. Our cabbage is ready for the winter, eat with pleasure.
The most delicious instant sauerkraut with carrots
Using this recipe, you can get the most aromatic, tasty and fortified cabbage. The difficulties are minimal, however, the result will please everyone. Positive emotions are guaranteed to you.
Necessary:
- White cabbage - approximately 2 kg
- Medium carrots – 2 pcs.
- Salt – 2 tbsp. l with a slide
- Sugar – 1.5 tbsp. l
- Water – 1.5 l
Sequencing:
1. It is advisable to use young cabbage, it is juicier and softer than the old one.
2. Wash the head of cabbage, remove leaves with defects from it, and cut out the stalk. Chop the vegetable into strips as finely as possible.
3. Wash and peel freshly harvested carrots. Pass it through a grater.
4. Combine prepared vegetables. Rub the cabbage thoroughly with your hands until the juice appears.
5. In a 3-liter jar, compact the cabbage and carrots, using a rolling pin.
6. Prepare marinade or brine: mix sugar and salt, dissolve them in water.
7. Pour the prepared liquid over the cabbage and carrots in the jar. Place in a warm place for 24 hours to allow fermentation to begin.
8. It is necessary to pierce the vegetables several times to the bottom so that the resulting gas escapes. At this point the brine will subside.
9. Gas bubbles must be released 3-4 times a day. After three days, close the lid of the jar. Send the cabbage in a container to a cool place for storage.
10. Before serving, you can pour a little vegetable oil over the cabbage, add a little onion and dill.
Enjoy your snack!
How to prepare sauerkraut in 3 liter jars for the winter?
The following recipe is from my grandmother. I think many people are familiar with this method of preparation, because we will be fermenting cabbage in 3 liter jars. It turns out incredibly delicious!!
We will need:
- cabbage - 4 kg;
- carrots - 2 pcs.;
- salt - for 1 kg of cabbage 1 tablespoon of salt;
- sugar - to taste.
COOKING METHOD:
1. We take white and sweet cabbage so that it does not taste bitter. Shred with a special knife.
2. Peel the carrots, three on a coarse grater.
3. Mix cabbage with carrots, add salt, sugar, mix well right on the table, as if kneading dough.
4. Place the cabbage in a 3-liter jar, compacting it well. Leave the cabbage in the room for three days. Next, cover with a lid and store in a cool place. The dish will be ready to eat in two days.
Sauerkraut in jars
The recipe is designed to produce a full three-liter jar of delicious crispy cabbage.
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Sourdough ingredients:
- white cabbage – 3.5 kg;
- two medium carrots;
- 3 currant leaves;
- 5 black peppercorns;
- horseradish leaf;
- dill umbrella;
- 2 bay leaves;
- salt – 75 g.
Cooking process:
- Wash the cabbage heads and dry them. Remove the top leaves.
- Use a special shredder to cut the cabbage. You can chop the cabbage with a knife, but not too finely or coarsely.
- Peel and grate the washed carrots. Carrots are needed to remove bitterness from the leaves and give the preparation a slight sweetness.
- In a large bowl, mix shredded cabbage with carrots and salt. Press the cabbage a little to release the juice.
- Place clean dry horseradish and currant leaves, dill and spices on the bottom of a pre-washed and dried jar.
- Fill the jar tightly. When cabbage is added, juice begins to release, which is necessary for good fermentation. The top of the jar should be filled with cabbage juice. The neck of the jar must be free so that the juice does not flow out during fermentation.
- It is necessary to install oppression. You can use a plastic lid for this. It needs to be heated in hot water and bent and placed into the neck of the jar. When the lid takes its natural position, it will block the neck and prevent the cabbage from rising to the top.
- Place the bottle with the preparation in a deep bowl and leave for 48 hours to ferment in a warm place.
- Any foam that appears on the surface must be removed.
- For subsequent fermentation, remove the cabbage in a cool place for 4 days. The fermentation process is complete when the foam disappears from the surface and the brine becomes clear.
For 1 kg of cabbage you need to add 100 g of carrots.
To add spice to the preparation, you can place a few cloves of garlic and a couple of pieces of fresh ginger on the bottom of the jar.
Sauerkraut - quick recipe
Well, let's move on!! I am sharing with you a recipe for delicious cabbage for those who do not have a cellar. We prepare our delicacy in a saucepan and get a juicy snack.
We will need:
- white cabbage - 2.5 kg;
- carrots - 150 - 200 gr.;
- salt - 2.5 tbsp. l. no slide.
COOKING METHOD:
1. Wash the vegetable, remove the bad leaves. Cut into two parts and remove the stalk.
2. Shred the cabbage.
3. Take the carrots in an elongated shape, peel them and grate them on a coarse grater.
4. Place our vegetables in a basin, sprinkle with salt.
5. Mix everything well and transfer to a large saucepan.
6. Compact the contents with small fists and cover with gauze.
7. Place a plate on top and place a load on top, for example a jar of pickled cucumbers.
8. Leave the contents to ferment overnight. In the morning, mix everything well.
9. Then we carry out the same procedure for two days: cover with gauze, apply pressure, mix. Our instant crispy cabbage is ready. We welcome all guests!!
Recipe for crispy and juicy sauerkraut
Of course, every cook has his own recipe for fermenting this vegetable. Some people add different seasonings, vinegar, and cook with cold or hot brine. And I want to offer you a very popular recipe for preparing a healthy vegetable, one of my favorites. We cook, eat and cheer up.
