How to ferment cabbage in a 3 liter jar. Sauerkraut recipe for the winter: very tasty, simple and without sterilization

Hello dear readers and subscribers of the blog! What do you think is the last of the blanks I usually do? Of course, sauerkraut. Since the most delicious cabbage, as they say, should be cut from our gardens at the first frost, which means that it falls on such a time period as October, or November, depending on where you live.

Without this treasure, not a single, or rich cabbage soup, which my whole family simply adores, can be cooked. Therefore, today, I dedicate this note to salting sauerkraut for the winter.

Choose any recipe you like and make this dish, because compared to other types of preparations, it is the easiest and fastest to prepare. Minimum effort, maximum enjoyment. And then after all, you can not only make soup from it, but also use it in and in pies, I really like to make bigus or fry it with potatoes.

This is my favorite version of cabbage, as it was prepared according to the GOST technology of those times, namely 1956 back then in the USSR. Probably in every house there are such recipes, so I have such an old book that I cherish, this is how my mother and grandmother cook.

The most important thing is that this option does not require much time from you at all, and a lot of importantly diverse products. It perfectly combines only cabbage, carrots and salt. Without any seasonings and spices, as well as without the addition of vinegar.

We will need:

• cabbage - 3 kg
• carrots - 300 g
• salt - 75 g

Cooking method:

1. Chop the cabbage by hand, or on a special grater, depending on how much you are going to prepare.

2. Grate carrots on a coarse grater.

Important! According to GOST carrots, 10 percent of the total mass of cabbage is taken. Therefore, consider yourself for 1 kg of cabbage this is 100 g of carrots. Salt is taken 2 - 2.5 percent of the mass of cabbage, 25 g is required for 1 kg of cabbage.

Mix shredded cabbage with salt and knead it well with your hands.

4. After the cabbage has released the juice and began to shine, it's time to mix it with carrots.

5. Now transfer the entire vegetable mass to the pan. Take a lid with a diameter smaller than the pan itself. Place it in a plastic bag or sack and cover the cabbage with it.

6. Put oppression on top of a plate or lid. Usually a three-liter jar of water is used.

7. In this form, cabbage should stand for 3 days at room temperature.

Important! To make sauerkraut delicious, you need to release carbon dioxide with a wooden stick. That is, on the surface of the cabbage, make punctures several times during the day. And most importantly, if you do not know why your cabbage is bitter, so here is the solution for you, all because of this chemical process.

Therefore, it is very important that carbon dioxide escapes, and the finished dish does not taste bitter.

8. After three days, place the cabbage in a jar or jars. But, remember that you first need to stir the whole mass with your hands again so that carbon dioxide comes out to the end.

Using a special funnel, arrange in jars.

9. Juice, or you can say brine, marinade, which stood out, fill the jars.

10. Close with nylon lids and refrigerate. You need to store such cabbage in a cool place, a cellar or refrigerator is best, so that the fermentation process does not resume and the finished sauerkraut does not peroxide.

This is such a simple and cool cooking option! Bon appetit!

Video: Cooking crispy and juicy sauerkraut at home

I found a similar cooking option in this video so that you can once again see live how and what is being done. But, remember one more trick, if you take a lot of carrots, according to the wrong proportions, such as by eye, then the result may not upset you much. Since if you shift the carrots, then the cabbage will lose its crunchiness, it will not be so crunchy and will become soft.

Quick recipe for sauerkraut in a jar

So easy and one of the best options for pickling cabbage at home in a very quick and instant way. This is certainly not in 15 minutes, but on the third day you can already use it, can you imagine?! Add your favorite spices for variety and flavor enhancement.

The secret and super feature here is that the brine will be prepared separately, but do not be afraid, there is nothing difficult in this, everything is very simple and easy. Well, of course, as soon as the brine, the marinade gets into the cabbage, the very phenomenon called fermentation or pickling will begin, with this method I speed up this process and the dosage of salt will be slightly higher than always. That's the whole trick of science))).

We will need:

• cabbage - 2-3 kg per 1 three-liter jar
• carrots - 2 pcs.
• bay leaf - 2 pcs.
• salt - 4 tbsp
• dill seeds - optional
• pepper - to taste

Cooking method:

1. First of all, do the preparatory work of vegetables. Wash cabbage and carrots well.

Next, chop the cabbage or cut it with a knife, it usually looks something like a thin straw, although I have seen other options for salting with petals and pieces, but it seems to me that this is not appropriate if used for general consumption somewhere in dishes, although everything is possible. It depends on what purpose you are doing this workpiece.

2. Next, grind the carrots on a grater or using a special nozzle in a food processor.

3. Mix the cabbage with carrots, do not be afraid to wrinkle, the mass should turn out to be uniform so that the juice begins to appear.

It is in it that the cabbage will ferment. Add allspice, bay leaf and dill seeds. Cabbage should lie in the container tightly enough. In this case, a 5 liter container is used.

Important! Salt is taken only stone, coarse grinding, and not fine.

Stir the jar of water until the salt is completely dissolved. And then pour cabbage with this solution. Since all vegetables should be completely covered with brine, make another of the same jar of brine. Or you could immediately take a 2 liter jar and add 4 tablespoons of salt and water to it.

6. Well, now the water completely covered the cabbage. Take a lid or plate and make a load on it, put a jar of plain water. The next day, after she stays warm for a day, fermentation will begin.

And then you will need to use a spoon or stick to push the cabbage apart and release gas so that it does not taste bitter. You need to do this several times during the day. So all the days until the end of fermentation.

7. On the third day, it will completely turn sour, gases will no longer be released.

Important! I also forgot to say, put another one under any container, since in the process of fermentation it will additionally begin to release its brine, which means that the liquid will increase and it will run.

8. Here is another interesting original cooking option, try it, it's very tasty! Store in a cool place in the refrigerator so that it does not become sour and vigorous.

Delicious sauerkraut in 3 liter jars for the winter

Want to make tender, juicy and crispy cabbage? Then here is a step-by-step description with a photo, just to help you. The recipe is tried and true.

We will need:

• cabbage - 1 head 2 kg
• carrots - 2 pcs.
• salt - 2 tablespoons with a slide
• sugar - 1.5 tbsp
• water - 1.5 l

Cooking method:

1. First of all, cut the cabbage in half, remove the stalk. Cut very, very finely, at least try to cut it that way.

Important! If you take a young cabbage, then the harvest from this will only be juicier and more tender. Because old cabbage tends to be tough.

Next, take the carrots of the current crop, and not the old one, so that it is juicy. Carrots can be rubbed on an ordinary coarse grater, but in general it is better on a grater for Korean carrots to make it thin. Mix the vegetables with your hands, squeeze the cabbage so that it releases the juice.

2. After that, take a 3 liter jar. And in the morning, use improvised means, such as a rolling pin))). So that there is a maximum of cabbage with carrots in the jar and a minimum of air.

3. Make a marinade or brine. Pour 1.5 tablespoons of sugar and 2 tablespoons of salt into 1.5 liters of water. Stir with a spoon, or cover the jar of water with a lid and sausage, shaking until all dry ingredients are dissolved.

4. Pour cabbage with this mixture, also straight to the maximum, just like in the picture. Leave in a warm place, after one day bubbles will appear. This means that the fermentation process has begun.

5. Therefore, take and speed up this process yourself, pierce with a stick or other object, in the form of a knife, to release the gas. You will immediately see that the brine is sinking.

Do this procedure at least 3-4 times a day. As the bubbles appeared, so immediately pierce it))). After three days, close the lid and put in a cool place.

6. This is such a nice cabbage turned out, then you can fill it with vegetable oil and onions, and use dill as a decoration. Bon appetit!

Sauerkraut with apples

Well, this option, a hero, so to speak, immediately comes to mind our Rus' and the grandmother’s oven. Cabbage will be fermented in a Russian tub barrel, as in the good old Slavic times, and even with apples.

We will need:

• cabbage - almost 20 kg
• Antonovka or Bogatyr apples - 2 kg
• carrots - 1.5 kg
• salt - 70 g per 3 kg of cabbage

Cooking method:

1. Finely chop the cabbage, cut the carrots into strips or rub on a grater. Then mix everything in a deep container and add salt, knead well so that the juice stands out. Next, place in a barrel.

2. Next, cut the apples into thin slices. Stir gently so as not to damage the fruit.

Important! Before slicing apples, wash them well and remove the cores.

3. Then cover with a lid and put a stone or something like that.

4. Leave in a warm place, after a while you will see bubbles, this is how it should be.

Important! The main thing is not to miss this moment, because if you do not remove the bubbles in time, an unpleasant smell and aroma will appear, and, accordingly, taste.

5. To do this, remove the oppression and pierce the cabbage with a stick.

After three days, remove the sauerkraut in a cool place in the cellar or on the balcony. And after two weeks you can eat it! Yum yum, just delicious! The longer it sits, the better it will ferment.

Cabbage, sauerkraut

Impressed? When I first tried such a thing, I said “class!” This is a Serbian technology, it is light and time-saving, you don’t need to chop anything, but you will have to wait much longer than usual for readiness. Then cabbage rolls are prepared from such whole cabbage, in Serbia they are called sarma.

As they say, live a century, learn a century, and that's true))). Approximately 1.5 kg of salt is taken for 20 kg of cabbage. Carrots are not used in this form.

We will need:

• cabbage - 12 kg
• non-iodized salt - 800 g

Cooking method:

1. Wash the cabbage well, remove the bad contaminated leaves.

2. Cut out the stumps. Take a head of cabbage and cut off this place with a knife, as shown.

3. Hold the knife slightly obliquely so that it cuts out in a pyramid. You will not remove the entire stump, only the top.

4. Place the head of cabbage in a tank or large saucepan and fill the carved area with salt. Do this with all heads. And leave them like this until tomorrow, until the next day.

5. After this time, the salt will change a little, it will absorb the cabbage moisture.

6. Now cut the cabbage in half and place in a bowl or pan. For 10 kg of cabbage, 0.5 kg of salt is taken, of which 300 g will be used to fill the holes in the stalk and 200-250 g for brine, fill the container with water (5 l). Put oppression (5 kg) on ​​top and let stand for a couple of days (2 days) in a warm place.

Interesting! You can put apples in there, a few pieces.

7. During this time, gurgling will begin in the pan, it will begin to ferment. Therefore, after two days, drain the brine into another container. This is done so that the brine is enriched with oxygen and fermentation is more active. Next, place the cabbage again in the same poured brine and put oppression. This procedure is done once a day. It will be completely ready in 2 weeks.

8. Store in the cellar and until spring it will need to be eaten.

Bonus: sauerkraut with beets

Ecologically clean and very tasty cabbage without vinegar with beets and carrots. Well, just lick your fingers, and look how it looks on a plate, it’s just fantastically pretty and awesome:

I can also advise those who have very little space in the cellar to store cabbage not in jars, but in bags, but air will need to be removed from them with a special device, that is, done under vacuum. That's all for me, I hope now you have learned how to properly make sauerkraut for the winter in different ways.

Happy and delicious discoveries! See you all! Bye bye!

Cabbage, cabbage on the table is not empty! Sauerkraut, fresh, pickled, fried, in borscht and cabbage soup, cabbage rolls and salad, vinaigrette ... with and without meat, mushrooms and other vegetables! The variety of dishes from this product is amazing, what a good hostess does not prepare for this popular vegetable, which has long been recognized by us as a primordially Russian ...

The classic recipe and plus 8 fermentation recipes - You will lick your fingers:

There is an abyss of vitamins and minerals in it, it looks like it will surpass even the famous guest of an overseas lemon in some ways, it is definitely useful, there are no special contraindications either.

And, whatever one may say, for most dishes it is she who is required - sauerkraut. You can, of course, go and buy, there is a variety and abundance on the market now, but made with your own hands has been, is and will be the pride of any housewife. Especially if you succeed - white, juicy, crispy!

Fuss, of course, a lot and cleaning after, but it's worth it. I can’t even imagine how it is in my cellar that banks with this beauty will not stand in a row. And what a balm for the heart when a guest, having tasted at the table, asks for a recipe or subtly hints that a jar of such deliciousness would be the best gift for him.

So, today we ferment cabbage in different ways and options, and which one of my favorites I will write in that very recipe!

For work you need: a couple of large basins or pans, enameled buckets are also good, jars are cleanly washed and well dried in a row, plastic lids are also well washed, two for each jar - then I'll tell you why two.

Grandma's shredder or a newfangled knife with three blades, for the especially lazy - a food processor with a shredder attachment, I’ll say right away that she cuts too small, but for those who don’t have any of this, a simple kitchen knife with a long blade and an ordinary hand grater will help out. And salt, the main thing not to forget, coarse grinding in a large 3 liter jar with a stuck spoon, we will need a lot of it today!

It seems that I have listed everything, we proceed to the process of fermenting a very tasty cabbage. Everything is as usual, at first the recipes are simpler, and then with bells and whistles. Everything is step by step, easy and fast.

How to make delicious sauerkraut at home: secrets and tricks

There are many tricks in this process, so beginners read what I write next with special attention:

1. We choose cabbage for sauerkraut of medium and late varieties, the early one is categorically unsuitable - it will be soft and unappetizing. The head of cabbage is dense, hard, weighty, the color inside is white.
2. It’s not worth grinding especially when cutting, otherwise you won’t hear a crunch.
3. Coarsely ground salt, not iodized.
4. Dishes for the product - glass, enamel, wood. No aluminum or stainless steel!
5. The temperature during fermentation is cool, 18-22 and no changes.
6. For fermentation in an enameled bucket, a tank or a wooden barrel, it is necessary to have oppression - a circle with a slightly smaller diameter than the container and the weight on top. Our grandmothers used a wooden circle and a cleanly washed cobblestone, I, as an advanced granddaughter, use an inverted enameled pot lid of a suitable size instead of a wooden circle and a five-liter plastic bottle of water instead of a cobblestone.
7. A brand new wooden skewer for barbecue is quite suitable or piercing.
8. You need to store this finished blank in a cold cellar or refrigerator so that it does not peroxide from 0 to 3 degrees.
9. The longer the cabbage is stored, the more sour it becomes.
10. For borscht, bigos or cabbage soup, sauerkraut can be frozen in the freezer, packaged in small containers or bags to be thawed and used at a time.
11. And finally, it’s better to ferment cabbage on the growing moon ... I don’t know why, but my grandmother always did this.

God bless you, as they say!

Kvasim in a three-liter jar!

• cabbage forks for one and a half to two kg;
• carrots two hundred and one grams,
• salt two tablespoons without top,
• sugar half a tablespoon.

Cooking:

1. Three carrots on a coarse grater in a bowl, chop the cabbage on top.
2. Sprinkle with salt and sugar and stir.
3. After waiting a couple of minutes, lightly grind the mass with your hands until the juice appears.
4. We tamp tightly into a three-liter jar to the top, along with the released juice.
5. Cover with a lid, set to ferment at room temperature for three days. We put the jar in a tray (you can use a plate), suitable for collecting the juice released during fermentation so that it does not flood the table.
6. Every day we pierce the cabbage from top to bottom with a wooden skewer in two or three places.
7. We cover the prepared cabbage with two lids. We bend one in half and insert it inside, where it will straighten out and press the base so that it does not deteriorate from above, and the second, as it should be, is put on the neck. We remove to a cold place.

Anise or coriander can be added to cabbage, dill seeds to taste.

Well, everything is simple here, you immediately get a ready-made salad, you don’t need to clean it far into the cellar, you can eat tomorrow!

• a small fork of a kilogram and a half.
• one carrot, medium
• table spoon of salt
• 100g vegetable oil,
• table spoon of acetic acid,
• sugar 4 tablespoons,
• black peppercorns 5pcs,
• lavrushka 2 leaves.

Cooking:

Shred cabbage and mix with grated carrots and peppers, parsley, put in a jar tightly. We cook the marinade from the remaining components: boil half a liter of water and add salt, sugar, oil, vinegar to the boiling water. Pour boiling marinade over. A little pressure on top and in the refrigerator. You can eat tomorrow. Bon appetit!

Sauerkraut for the winter is very tasty in 3 liter jars in honey brine

This recipe differs from the classics in that we will cook in honey brine and immediately roll it into 3 liter jars. You can do a lot, but you can cook in the fall or winter. Since it takes little time to cook, a very quick and very tasty cabbage is obtained.

Preparation time - take note of these recipes (must see):

1. Dressing for borscht for the winter

Sauerkraut without salt and sugar - a classic recipe

This is a recipe for those who are contraindicated in salt, but still want cabbage soup with sauerkraut.

As usual, chop the cabbage and mix with carrots. Grind in a bowl with your hands carefully until it gives a fair amount of juice.

We put it in a jar and press down with oppression from above. A glass water bottle is fine. Every day we take out the oppression and mix the contents.

Ready in three days. Store in the refrigerator, consume quickly, as the shelf life is very short.

Ooooh! …This is my favorite recipe, and I improved it a little. To use it in large quantities of blanks, it is necessary to have a cold cellar near the house, if not, then only a couple of cans in the refrigerator.

• carrots, grated on a coarse grater bucket,
• 10 dense peeled cabbage heads weighing 3-4 kg,
• water, boiled and cooled, it’s better just a spring bucket, I’m lucky, in our village we have artesian water in the tap, the purest, so I pour it directly from the tap as needed,
• salt,
• three-liter jars, washed with soda and dried, about twenty.

Classic cooking recipe:

1. In the prepared three-liter jars, I pour a little more than half a liter of water into each and throw two tablespoons of salt without a top, stir to disperse. I cut a couple of heads of cabbage into a huge basin on an old grandmother's shredder and sprinkle them with grated carrots, about 5 parts from a bucket, mix lightly and immediately tamp them into jars in the basin until the brine goes through the top. I do this with my hands and a wooden pusher, as tightly as possible.
2. When the mixture is over, completely repeat the first step. And so three more times, until the carrot and cabbage run out.
3. I cover the jars with lids, one inside, the other on top, and immediately lower it into a cold cellar.

No fermentation, piercing and waiting for you! A couple of times during the winter I go down to the cellar, with a bucket of clean water and add it to where the water has evaporated a little during storage.

The result is beyond praise, whoever has tried it, they say you can eat your mind! The cabbage is lightly salted, snow-white, very crispy and without acid. When you open the jar, if you try it, it is a little bitter, as it should be. But while you put it on a plate, there is no trace of bitterness left! An onion and butter in it, which smells like seeds, you can rub an apple on a grater ... and even at a festive table with all kinds of delights, guests will grind it first!

• three heads of two kg or two of three kg,
• kilogram of coarsely grated carrots,
• salt a glass a little more than half a glass,
• apples 1-2 kg, as you like.

Let's start brewing:

1. Chop the heads of cabbage in a large bowl, mix with carrots and salt.
2. Quickly peel the washed apples - remove the seed chamber and cut into thin slices. Stir with cabbage without delay so that the apples do not darken.
3. Put in an enameled bucket and tamp, cover with clean cabbage leaves and put under pressure. You don't need a lot of weight, a plastic one-and-a-half bowl with water is enough.
4. We pierce every day twice and remove the foam as it appears.
5. Ferment for no more than 5 days, regularly remove the resulting foam.
6. When the brine is clear, put it in jars and put it in a cold cellar.

Excellent salad with the addition of onion and sunflower oil!

Well, a very simple recipe! The main thing is not to let fermentation begin, and therefore do everything quickly.

• cabbage forks a little more than two kilograms,
• one medium carrot
• half a cup of cranberries, preferably firm,
• sugar 2 table spoons,
• salt 2 tbsp without top.

Recipe for a three-liter jar.

Cooking:

1. Chop the forks and mix in a bowl with grated carrots, salt and sugar, rub with your hands to separate the juice.
2. Mix with cranberries and pack tightly into a jar.
3. Top up with the extracted juice.
4. Cover inside, the other outside on the neck and immediately into the cellar or refrigerator. It will be ready in 20 days!

The salad turns out to be very tasty and vitamin, with a good traditional taste.

Sauerkraut with beets - a classic recipe for the winter

Well, not just with beets, but let's make it spicy and spicy in Georgian.

• two kilos of cabbage, cut into a large cube with a side of three centimeters,
• a good celery root, shabby on a grater,
• hot pepper, with seeds removed, finely chopped,
• good beetroot three hundred grams, grated on a coarse grater or cut into strips,
• salt two tablespoons
• water 1 liter,
• acetic acid half a tablespoon.

Cooking classics:

1. We mix all the vegetables in a cup and put it very tightly, but do not tamp, into a three-liter jar with a European screw cap, if the mixture remains, then you can also fill a small jar, for example, a liter jar, depending on the remaining volume.
2. Boil water, add salt and acetic acid. We cool the marinade, pour it under the very lid, screw the lid on and immediately into the cold cellar.

You can also put a small one in the refrigerator, and after a week try it with potatoes, you get a salad - you will lick your fingers!

Sauerkraut: benefits and harms

Well, I said at the beginning about vitamins and microelements, they are immensely in cabbage and in its brine, too, respectively, it regulates metabolism, strengthens the immune system, makes a person resistant to stress, strengthens blood vessels and lowers cholesterol.

Because it is low-calorie, it is used in various diets for those who want to lose weight.

And the harm? Of course, it is harmful to ulcers with high acidity, kidneys and hypertensive patients, since salt causes an increased burden on the kidneys and increases blood pressure. Well, as my grandmother used to say, don't eat a bucket right away, a couple of spoons is enough!..

Now you know how to ferment the most popular snack, now everything is possible for you with this preparation - at least soup, at least salad, at least as a bite. Very piquant and any can be our snow-white. Be sure to at least prepare a jar for the winter!

Hello. Today, the focus will be on recipes for very tasty and crispy instant food. This salad is especially popular, because it is healthy and has a summer freshness. It is also easy to prepare and is an excellent preparation for the winter.

In order to prepare this dish, you need to use white cabbage varieties, and also take only dense and strong heads of cabbage. Of course, all the rules and advice do not end there. Although fermentation is not a difficult process, some conditions must be met. Therefore, read the post to the end, then you will learn all the tricks and subtleties. 😉

Let me remind you that white cabbage prepared in this way is great for all main dishes, whether it be with mashed potatoes or, and maybe with smoked meats.

I also draw your attention to the fact that the cooking procedure is the same in almost all recipes, since the whole process comes down to banal chopping vegetables, adding spices or brine and waiting for the cooking time.

First of all, I want to offer you the traditional way of cooking. Usually it includes a minimum of products in the composition. In addition to carrots and salt, I propose to supplement the ingredients with black pepper and cumin.

For fermentation, do not use too early varieties, as such blanks do not store well.

Ingredients:

• White cabbage - 1 kg;
• Carrots - 1 pc.;
• Salt - 1 tbsp. spoon;
• Sugar - a pinch;
• Black pepper - a pinch;
• Cumin - a pinch.

Cooking method:

1. Take a good dense head of cabbage. Rinse and dry it. Then chop the vegetable into thin strips. Peel and rinse the carrots, grate it on a grater.

Choose only white cabbage, which is suitable for winter storage. Summer forks with green leaves will not work, otherwise bitterness will appear after fermentation.

2. Add salt and sugar to chopped vegetables.

Salt use coarse grinding and not iodized.

3. Now mix everything well and press the mixture a little with your hands so that the juice appears. Vegetables should be slightly salty to taste.

5. Place the resulting mixture tightly in a clean jar. And put the load on top. This is necessary so that the cabbage is well pressed and completely buried in its own juice.

6. Leave the workpiece at room temperature, placing on a saucer. At the same time, pierce the contents with a wooden stick 2 times a day.

Piercing the cabbage to the very bottom is necessary in order for the accumulated gases to escape.

7. Usually, the speed of its preparation depends on how thinly chopped white cabbage is. But usually on the second day, the snack can already be served at the table.

Usually, when serving, the salad is poured with vegetable oil and sprinkled with onions or green onions.

Recipe for sauerkraut for the winter (in a 3 liter jar with pepper)

In order to diversify the salad, I suggest adding sweet bell pepper in addition to white cabbage and carrots. Such an appetizer is always bright and sends us back to summer!

You will need for a 3 liter jar: 2 kg of cabbage; 1 PC. carrots; 2-3 pcs. bell pepper; 3-4 bay leaves; 10-15 pcs. hot pepper peas; 6-7 pcs. allspice; 1 PC. cloves; 2 tbsp. spoons of salt.

By the way, the dish will be ready to eat in 3 days.

We make cabbage with beets according to the recipe like my grandmother

The following option is also a popular pickling method. When beets are also salted with cabbage. Thanks to the addition of beets, vegetables get a rich bright color and unsurpassed juiciness.

If the fork has bad and damaged leaves, then do not use them when chopping.

Ingredients:

• Beets - 1 pc.;
• Cabbage - 1/2 pc.;
• Carrots - 1/2 pc.;
• Salt - 1 teaspoon;
• Sugar - 1 tbsp. spoon;
• Bay leaf - 3 pcs.;
• Cloves - a handful;
• Allspice - a handful.

Cooking method:

1. Chop the white fork into strips and remember with your hands.

2. Then add grated carrots and beets. Wash and clean vegetables first.

3. Mix everything well, salt and add sugar. Again remember with your hands until the juice appears.

4. Take a clean jar and put half of the spices on the bottom (peppercorns, cloves, bay leaves).

5. Now tamp the vegetable mixture down to half the jar and put the remaining spices back in.

6. Repack the cabbage and place the press on top. Place a saucer under the container itself. Cover everything with a clean towel and leave at room temperature for 3-4 days. Do not forget to pierce the contents with a wooden stick every day so that the bubbles that form during fermentation come out.

7. After 3-4 days, the appetizer is ready to serve. It turns out a very bright and fragrant dish.

Crispy and juicy sauerkraut in a day without vinegar

So we got to the classics of the genre. Probably, the recipe described below is familiar to everyone, and every housewife prepares a white vegetable in this way. Let's remember this cooking option again.

For fermentation, wooden and glass containers are best suited. However, aluminum and plastic utensils can also be used.

Ingredients:

• Cabbage - 3 kg;
• Carrots - 300 gr.;
• Sugar - 1 teaspoon;
• Salt - 3 tbsp. spoons.

Cooking method:

1. Wash the forks and remove bad leaves. Now coarsely chop with a special grater or a sharp knife.

It is desirable that the strips are the same size.

2. Now wash and peel the carrots, grate it on a coarse grater. You can also cut carrots into thin strips.

3. Connect the vegetables together, mix well. Then add salt and sugar. Rub the mixture with your hands to form the juice.

4. Next, transfer the mixture to a clean jar, while packing the vegetables tightly. Cover with cheesecloth and leave at room temperature overnight. In the morning, you need to pierce the workpiece with a wooden stick. And leave until the evening.

5. If you are preparing an appetizer to eat right away, then in the evening pierce the contents again and serve.

If you want to prepare for the future, then for another 3 days, repeat the procedure with piercing. At the same time, leave the container with cabbage at room temperature and cover with gauze. And then close the lid and store in the basement or in the refrigerator.

Sauerkraut in large pieces and with garlic. Fast Food Recipe

And here is the fastest and most delicious way to cook. This dish can be prepared at any time of the year, and the resulting salad will always be in demand.

The best temperature for the fermentation process is between 17 and 25 degrees.

Ingredients:

• Cabbage - 1 medium head;
• Garlic - 6 cloves;
• Carrot - 5 pcs.;
• Dill - 3 umbrellas;
• Zira - at the tip of a knife;
• Oak leaf - 3 pcs.;
• Seasoning for Korean carrots - 0.5 tsp;
• Salt - 1.5 tbsp. spoons.

Cooking method:

1. Get rid of the top leaves and wash it. Chop the vegetable into large pieces.

2. Carrots need to be peeled and cut into large sticks.

3. In a large bowl, mix the vegetables and add all the indicated seasonings and spices. Also add peeled and chopped garlic. Salt everything a little and mix thoroughly with your hands. Next, fill a 3 liter jar with the resulting mixture.

4. Now put in a jar 1.5-2 tbsp. tablespoons of coarse salt and pour plain clean water. Cover the jar with a nylon lid, but in no case cover it tightly, otherwise the workpiece may “fly up”. In this state, leave the workpiece for 3 days in the room, while placing the jar on a saucer and every 3-4 hours, deeply pierce the contents with a fork or spoon to release gas.

Usually, when fermenting, a not very pleasant smell is formed. Don't be scared, that's how it should be.

After 3 days, the snack is ready. You can serve with a meal or store in the refrigerator.

A variant of sourdough cabbage with honey and in brine for the winter

The following technology is not familiar to everyone, but those who have already tried this technique no longer refuse such winter preparations. What's the secret? In the addition of honey! Try it, it's great.

Ingredients:

• Cabbage - 2 kg;
• Carrots - 3-4 pcs.;
• Cumin, bay leaf - to taste;
• Water - 1.35 l;
• Salt - 1 tbsp. spoon with a slide;
• Honey - 1 s. heaped spoon.

Cooking method:

1. Rinse and dry cabbage and carrots. Chop into thin strips.

2. Leave the resulting mixture for a couple of hours so that the white cabbage settles. At the same time, you do not need to knead anything with your hands.

3. After a while, put the contents in the jar as follows: a layer of cabbage with carrots, a little cumin and bay leaf, spice vegetables again, etc.

4. Now prepare the marinade. Pour clean water into a saucepan, add salt and honey. Put on a small fire, stir everything and heat a little liquid so that the honey and salt dissolve. Next, pour the vegetable mixture in the jar with warm, but not hot, brine.

5. Place the filled jar on a plate or baking sheet and leave overnight at room temperature. The pallet is required, as the marinade will drain during the fermentation process.

In the morning, pierce the workpiece so that excess gas comes out. Leave for another day, pierce again. Then again we wait a day, we pierce again. After all the manipulations, our treat is ready!

Delicious sauerkraut with vinegar - a quick way to cook

Now I want to invite you to watch a video plot in which the vegetable will be fermented in a saucepan. The end result is a salad dressing.

At the same time, vinegar is added, so the fermentation process will occur many times faster.

On average, it takes 3 days to ferment cabbage, but with the method described below, the vegetables will be ready in 3 hours.

How to cook young sauerkraut

At the very beginning, I said that early varieties of white cabbage are not very suitable for fermentation. However, young forks can also be used. Just do everything according to the following recipe and try to eat a snack in the coming days.

In addition to carrots, you can add apples, beets, zucchini to cabbage. As well as spices such as bay leaf, herbs and black peppercorns.

Ingredients:

• Cabbage - 2 forks;
• Carrots - 4 pcs.;
• Water - 2 l;
• Sugar - 1.5-2 tbsp. spoons;
• Salt - 4 tbsp. spoons.

Cooking method:

1. Finely chop the white head into a deep bowl.

2. Grate the carrots and add to the sliced ​​\u200b\u200bwhite cabbage.

3. Pour water into a saucepan and boil it. Add salt and sugar, wait for the bulk ingredients to dissolve. Pour the vegetables with the resulting marinade and mix everything thoroughly.

4. Now cover the contents with a plate and set the weight.

5. After 5 hours, the fermentation process will begin. Therefore, pierce the contents with a fork several times. A day later, the dish is ready to eat.

You need to store instant sauerkraut at a temperature of +1 degrees and below.

Sauerkraut: health benefits and harms

Well, at the end of today's topic, I also want to raise the issue of the benefits of this product. So, thanks to the natural fermentation process, the vegetable normalizes the state of the intestinal microflora and improves all digestive processes. Even sauerkraut is able to invariably retain its entire mineral and vitamin complex for as long as 2-3 months. Also white cabbage contains a large dose of ascorbic acid. Therefore, with regular use of the vegetable, immunity increases and beriberi is prevented.

Of course, we should not forget that despite such positive and useful properties, not everyone can eat sour cabbage. So, its use is not recommended for people suffering from peptic ulcer of the stomach and duodenum, gastritis, pancreatitis, hepatitis, cholecystitis, urolithiasis and other diseases of the gastrointestinal tract.

For those who suffer from flatulence, its use is also undesirable. If you are prone to edema or have kidney problems, then also refrain from taking an acidic product.

If you have no contraindications, then in order for sauerkraut to bring only benefits to the body, and not harm, use it 2-4 times a week, not more often.

I hope my information was relevant, but the recipes are in demand. That's all for me. Bye bye!

Sauerkraut is, firstly, a tasty and healthy product. It has a lot of vitamins, vitamin C in it is 30-70 mg per 100 g (depending on the starter), this is almost a daily norm for a person. Vitamins K, B, A have a good effect on stress resistance, vitamin B6 is necessary for the breakdown of protein compounds. Vitamins K, U help the absorption of products, prevent the development of allergies, including asthmatic reactions. An abundance of vitamin PP strengthens hair and nails. But most importantly, it's a good snack.

It is better to take hard, elastic white cabbage for pickling, we will take white cabbage, it will make the most awesome appetizer.

Some types of cabbage are not suitable for salting, they have tight veins, but they have little juice. They have a feature that they are stored longer, I don’t even recommend making a salad from such cabbage, it will not be very tasty.

Sauerkraut according to a simple classic recipe for a 3-liter jar for the winter

Required Ingredients

• White cabbage, medium-sized velok.
• Carrots - 1 piece (take medium, not very large).
• Salt - 1 teaspoon.
• Allspice black pepper - 3-4 pieces.
• A couple of bay leaves.

1. We take cabbage, tear off the top leaves and wash it under cold water, wash it so that water does not get inside the cabbage, that is, holding it by the head. Then let the cabbage dry or wipe it. We take a knife in our hands and cut it in half, for the convenience of chopping. If the volume is small, then you can cut it with a knife; if the volume for sauerkraut is large, then it is better to take a shredder, it will be much faster to cut the cabbage. Throw out the stump, you don’t need to chop it. You can clean it and eat it, but I don’t recommend eating a lot of nitrates in it.

3 We take and cut carrots, but do not crush it with cabbage so that the cabbage remains white and beautiful. It is better to rub the carrots on a coarse grater. Then take carrots and mix with cabbage.

4 Add bay leaf and black pepper. Then we take everything that we have turned out and mix.

5 Then we take some kind of dishes, jars, enameled pans, tubs, barrels, in general, in which we will salt and wash and dry well. Pots must be taken without chips and rust.

6 When the container is ready, we take the product (everything that we interfered with) and put it there, pressing it down slightly. By the way, if you salt a large volume, it will be difficult to tamp, it is better to tamp in small batches. so that the cabbage starts up the juice which will be enough for a good fermentation process, therefore, for better juice formation, it is better to process the cabbage in not very large portions.

7 When the cabbage is placed in a container, it is necessary to press hard so that the juice is higher than the cabbage and close it with a lid or a plate, and put a sinker on the lid, it can be a stone and a jar of water at your discretion.

It is important that the cabbage is covered with juice and does not protrude beyond the edges. If this is not done, mold will appear on top, it will not take long. And we don’t need it at all, it spoils the taste and appearance. Cabbage turns gray from mold, that is, it loses its appearance. Naturally, this also affects its taste.

8 Next, we will put the blank in the room for 1-2 days, it all depends on the temperature in the room. And most importantly, do not forget to pierce it 3-4 times a day. When pierced, foam or bubbles may appear, do not be afraid, this is a fermentation process. It is imperative to pierce chopped cabbage with a stick. If the gas bubbles do not have an outlet to the surface, they will make the finished product taste bitter.

9 After 1-2 days we take out from room temperature where it will be cooler, that is, 16-18 degrees. This is the ideal temperature for further fermentation. It ends in 2-3 weeks. During this time, you can pierce the cabbage with a stick at least 1-2 times a day.

10 When foam ceases to form and bubbles go, the contents must be moved to a cold place, and kept at a temperature of 0 - 2 degrees all the time.

11 You can store it anywhere, even in jars on the balcony, even in the cellar, but figure out how to organize oppression.

Sauerkraut with apples

- white cabbage - 5 kg .;
- carrots - 2 pcs
- table salt - 100 g;
- bay leaf - 3 pcs
- black peppercorns - 10 peas
- apples of sweet and sour varieties - 2-3 pcs.

1 We take cabbage, just as in my first recipe we dry it, remove the heads of cabbage, chop on a shredder

3 Then mix, salt, black pepper, bay leaf, carefully do not break the bay leaf.

4 Then in the cabbage, add grated carrots and salt with spices and begin to knead until the juice is released.

5 For salting cabbage, we select a suitable container and fill it with cabbage, put apples between the layer and ram so that the juice is always on top.

6 We close the cabbage on top with a plate or a lid upside down and put oppression. We leave it to sour for 4-6 days at room temperature, do not forget to pierce every day with a stick to the very bottom to release gases.

7 After 1-2 days, we put it in jars and put it in the refrigerator.

Cabbage varieties needed for pickling

1 Gift. a variety suitable for both pickling and pickling. The head of cabbage is distinguished by a brightly expressed wax coating. Tight, with elastic leaves. Heads of cabbage can be different in color: light green, green, white. Their average weight is 2.5-4.5 kilograms. It is best to use this variety of cabbage in autumn and early winter.

2 Dobrovolskaya. The variety is valuable in that the heads do not crack. Heads of cabbage are large. The variety is universal. This cabbage is salted, sour, pickled, cooked in different forms.

3 Anniversary F1. Suitable for pickling, pickling - in this form they can be stored for up to five months. The heads of this cabbage variety are very large.

4 Belarusian. Very popular for pickling and pickling.

Well, and many other varieties necessary for salting.

By the way, when you buy cabbage for pickling, it is better to taste it; it should be sweet, juicy, and, accordingly, large. Therefore, what kind of cabbage you take this and it will taste.

In winter and early spring, we experience vitamin deficiency, which is caused by a lack of sun, fresh vegetables, berries and fruits. Sauerkraut can easily replace most of these foods, providing our body with tremendous benefits. Since it contains not only very useful vitamins (C, P, B, A, H, E, K), but also important trace elements (iron, magnesium, potassium, calcium, phosphorus, sodium, sulfur, zinc, chromium, iodine, copper, molybdenum, etc.).

Not so long ago, this product was harvested for the winter only in the fall, and the whole family usually took part in the procurement of winter stocks. It was fermented with the addition of carrots, beets, various berries and fruits, for which it was chopped, chopped into pieces, quarters (pelyus) or whole heads of cabbage were used.

Today I will introduce you to various ways to prepare this very tasty snack for the winter.

For your information, the recipes below will remain relevant in the winter, as cabbage and carrots are now sold in stores all year round.

The first recipe that I want to introduce you to is the classic white cabbage fermentation technology used in canning industries.

Currently, the most common way to prepare this snack is the shredding method. Vegetables are fermented usually in barrels, vats, plastic or enameled dishes.

For fermentation for the winter, you need to choose the right vegetables. Not all varieties are suitable for this purpose. Usually, mid-ripening and late-ripening varieties are used (for example, Slava, Belorusskaya, Moscow late and others).

Early maturing varieties are undesirable for use, as they usually have a loose, loose structure and a low sugar content necessary for fermentation.

I choose white heads with a dense juicy structure for fermentation, since vegetables that are not very juicy will give little juice, and the fermentation process will be complicated.

To prepare this appetizer according to the classic recipe, we need carrots, salt and spices as additional ingredients. I usually take 1 medium-sized carrot for 1 large head of cabbage, but since such concepts as large, medium are different for everyone, for convenience, I will indicate all proportions per 1 kilogram.

Ingredients:

• Cabbage - 1 kg
• Carrot - 30 g
• Salt - 20 g (per 1 kg of vegetables)
• Dill seeds - 0.5 tsp
• Bay leaf

First, we clean the heads of cabbage from the outer green leaves and from all visible damage and wash well. Then carefully cut out the stalk with a knife and chop. When chopping, if possible, straws of uniform size should be obtained.

My carrots, peel from the top layer and grate or cut into thin strips. The color of the finished product depends on the amount of carrots. The more it is, the brighter the shade. However, there should not be too much carrots, otherwise it will give the finished dish extra softness.

Mix all vegetables and rub with salt. Salt is added in the amount of 20 g per 1 kg of vegetable mixture.

When pickling cabbage, salt is added at the rate of 2-2.5% by weight of vegetables.

If you add more salt, then the finished dish will be oversalted. Also, an excessive amount of salt will inhibit the activity of lactic acid bacteria, and then other microorganisms that are undesirable for us may develop in the product.

However, if the amount of salt is less, then the finished product, due to the action of foreign microorganisms, may be too softened and may become covered with mucus.

It is impossible to use iodized salt for fermentation, otherwise the cabbage will turn out soft.

Now we transfer the vegetable mixture to a large container, and tamp it well with a wooden pestle or rolling pin. In the middle of the vegetable mass we place several bay leaves and dill seeds wrapped in gauze or a bandage. Dill will give the finished dish a piquant flavor, in addition, it has antibacterial properties, which will prevent the growth of putrefactive bacteria.

If desired, you can put whole leaves on top, which must be prepared in advance by removing them from the washed heads.

I don't use whole leaves because it's not convenient to pierce the vegetable mixture afterwards to remove any accumulated gas.

Finally, we put a wooden circle or a flat plate on top, the diameter of which should be slightly smaller than the diameter of the container itself, and put a load (for example, a jar of water or a clean calcined stone). The oppression should be heavy enough that the mixture settles and becomes covered with brine.

We simmer the cabbage for several days at room temperature. The fermentation process starts almost immediately. After a few hours, juice appears on the surface.

We pierce the fermented vegetable mixture in several places daily (morning and evening) with a wooden stick, knife or fork. It does this in order to release the accumulated gas released during the fermentation process. If this is not done, the finished product will acquire an unpleasant odor and bitterness.

On the second day, foam appears above the surface of the brine, which must also be removed as it forms.

Favorable temperature for fermentation is in the range of 15-22°C. If the temperature is below 15 ° C, then the fermentation process will be greatly delayed. At temperatures above 25°C, along with lactic acid bacteria, microorganisms harmful to the fermentation process will also develop, under the influence of which the finished product will acquire an unpleasant taste and smell.

At a temperature of 20-22 ° C, vegetables are fermented already on the fifth day, acquiring a pleasant sour taste. The brine will become clear by this time. At lower temperatures, the fermentation process can last up to 10 days.

Considering that everyone has their own taste preferences, you can control the sour taste of the finished dish by taking a sample, starting from the 3rd day.

As soon as the appetizer acquires a pleasant taste and sufficient sourness, the containers are removed to a cool place (cellar or basement). I transfer the finished snack into three-liter jars and put it in the refrigerator.

Sauerkraut with beets (in a 3 liter jar)

Of the incredible number of recipes for making sauerkraut, beetroot fermentation is perhaps the best of them. That is why it is very popular, because of the amazing taste of the finished product and the ease of preparation.

We will prepare an appetizer according to this recipe in a 3-liter jar. The dish turns out moderately spicy and beautiful in appearance.

To prepare this dish, I took a large Slava fork, one medium maroon beetroot, which turned out to be very sweet in taste. I indicate the amount of ingredients for one 3-liter jar.

Ingredients:

• Cabbage - 2.5 kg
• Beets - 1 pc. (medium)
• Sugar - 1 heaped tablespoon
• Hot pepper - 1 pc.
• Garlic - 5 cloves

I washed the fork, removed the upper leaves, cut it into two parts and removed the stalk. Then she chopped it with a knife into medium-sized straws. The beets were washed well with a hard grater, cleaned and chopped on a coarse grater.

The garlic was peeled and finely chopped with a knife. Washed hot pepper, removed seeds and partitions and finely chopped.

In a large container, I combined all the vegetables with salt, sugar, spices and mixed well.

I prepared a 3-liter jar in advance and washed it thoroughly. She laid out the vegetable mixture in a well-washed jar, tamping it tightly with a wooden rolling pin. I put the jar in a deep plate, because during the fermentation process, the juice flows out of the jar.

I’ll make a reservation right away that I put the chopped vegetables in a jar in two stages. First, I filled the jar and waited 20-30 minutes for the vegetables to release their juice and the mixture to settle a little. Then I added the rest of the vegetables.

Since the beets were sweet enough, the fermentation process was stronger. Foam appeared on the surface of the brine by the next morning.

I pierced the contents of the jar daily (morning and evening) with a large knife. Also in the morning and in the evening I removed the emerging foam.

Fermentation took place at a temperature of 20-22°C. On the fourth day, the fermentation process slowed down, and the appetizer was almost ready. I covered the jar with a nylon lid and put it in the fridge for storage.

The appetizer according to this recipe is a little spicy and can be stored in the cold all winter. It can be served on the table with vegetable oil and herbs.

Crispy sauerkraut for the winter (instant recipe in jars)

And here is another recipe for this wonderful dish. We will also ferment vegetables according to this recipe in jars.

We take ripe forks of late varieties, mid- or late-ripening carrots (it has a richer color and sweetness), salt, sugar and bay leaf.

Ingredients:

• Cabbage - 5 kg
• Carrots - 150 g
• Salt - 100 g
• Sugar - 100 g
• Bay leaf - 5 pcs.
• boiled water

We clean the heads of cabbage, wash them, remove the stumps. Next, chop or chop them. Wash the carrots under running water, peel the skin and rub on a coarse grater.

We mix the prepared vegetables in a large container, grind with salt and fill the prepared jars with the resulting mixture, adding one bay leaf to each. No need to tamp. The vegetable mixture should lie loose.

Pour the vegetable mixture in jars with cold boiled water, cover with clean gauze and leave in a warm room.

Banks must be placed in a deep container (plate or basin), as the brine will flow out of the cans as fermentation progresses.

Fermentation time is approximately three days. Every day (morning and evening) we pierce the contents of the cans in several places, and also remove the emerging foam. Drain the resulting brine back into the jars.

After three days, drain the brine from the jars through cheesecloth into a saucepan, dissolve sugar in it, pour it into jars again, close them with plastic lids and put them in a cold place.

When adding sugar to the brine, you need to taste it. I like sweet and sour taste, so I add sugar to the brine until it tastes sweet.

After 8-10 hours, the snack is ready. It turns out crispy, slightly sweet, and you can serve it on the table without dressing it with anything.

How to quickly and tasty ferment cabbage in brine

Another option for preparing this wonderful snack is fermentation in brine.

I took a large fork of the late Slava variety, which turned out to be strong and juicy, and one carrot of the Karotel variety, which has a sweet pulp of a delicate taste, juicy and crispy.

Ingredients:

• Cabbage - 2.5 kg
• Carrot - 1 pc. (medium)
• Salt - 2 tablespoons with a hillock
• Sugar - 2 tablespoons with a hillock
• Bay leaf - 2 pcs.
• Allspice peas - 6 pcs.
• Water - 1 l

I chopped the washed prepared vegetables and mixed them thoroughly in a large bowl.

Try to chop with thin straws. Finely chopped cabbage will ferment faster.

I laid out the vegetables in a pre-prepared 3-liter jar, tightly tamping each layer with a wooden rolling pin. Already during this action, juice began to stand out from the vegetables.

This is a good signal, which means that during fermentation, the contents of the jar will be completely covered with brine.

Adding sugar to the brine speeds up the fermentation process.

As soon as the brine cooled down, I filled them with vegetables in a jar. I put the jar in a deep plate, because during the fermentation process, the juice flows out of the jar.

In the morning and in the evening, the contents of the jar were pierced with a knife to release the bubbles of the gas released during fermentation to the outside, and the resulting foam was removed.

After two days, my snack had enough acidity for my taste and was completely ready to eat.

I want to note that this recipe is suitable for those who live in a city apartment, and they do not have the opportunity to store blanks in the basement or cellar. According to this recipe, you can ferment vegetables all winter and spring as they are eaten.

Recipe for homemade sauerkraut in a pot, like my grandmother

There are many recipes for this wonderful appetizer, but the cabbage my grandmother fermented the old Russian way was especially good. Do you want to cook the same?

Ingredients:

• Cabbage - 10 kg
• Carrot - 200 g
• Salt - 200 g
• Sugar - 2 tbsp. l.
• Dill seeds - 1 tbsp. l.
• Bay leaf - 3-5 pcs.

If your total fork weight is more or less than 10kg, calculate how much salt you need for your quantity.

We wash the heads of cabbage well, remove the stalks and, setting aside a couple of small heads of cabbage to the side, cut into strips using a shredder or knife. Wash the carrots thoroughly, peel and rub on a coarse grater or cut into thin strips. The remaining heads of cabbage are cut into 8 parts each.

Add grated carrots, salt, sugar to the chopped mass and mix, rubbing lightly with your hands.

Now we transfer half of the vegetable mixture to a large enameled pan without chips and tamp well. Next, lay out evenly chopped heads of cabbage, 3-5 bay leaves, dill seeds wrapped in gauze or bandage and the remaining half of chopped vegetables.

We tamp everything tightly, cover with a wooden circle or a flat plate and press down with a load.

We cover the pan with a towel or napkin, as the vegetable mixture must breathe, and leave it for fermentation at room temperature (20-22 ° C).

In the morning and in the evening we pierce the contents of the pan in several places. We also remove the emerging foam daily.

After 5-7 days, as soon as the brine becomes transparent, and the product acquires a pleasant taste and sufficient acidity, we remove the pan in a cool place (cellar or cellar).

If you want the vegetables to be slightly acidic, then start sampling from the third day of fermentation.

My cabbage acquired the desired taste on the fourth day of cooking.

By the way, ready-made sauerkraut can be stored in the cold until spring, preventing it from defrosting.

We used to, in the absence of a cellar, kept it on the balcony. If it thaws, then it is necessary to use it in the near future, because in this case the finished product changes its structure and becomes soft, not crispy and quickly deteriorates.

Video on how to ferment cabbage without salt and sugar

Now that we have learned how to cook this appetizer without salt and sugar, I will tell you how you can diversify its taste by adding fruits and berries.

Delicious cabbage pickled for the winter with apples, cranberries and rowan

Now that we have prepared with you enough of an easy-to-make, but nevertheless wonderful snack, let's try another wonderful recipe.

We will make sauerkraut with apples, cranberries and mountain ash.

Ingredients:

• Cabbage - 3 kg
• Carrots - 3 pcs. (large)
• Salt - 70 g (20 g per 1 kg of vegetable mixture)
• Cranberries - 200 g
• Rowan - 200 g
• Apples - 2 pcs.
• Allspice peas - 0.5 tsp.
• Black pepper - 0.5 tsp.

For this recipe, we will use white cabbage of winter varieties (I have one large fork weighing 3 kg), carrots, cranberries, mountain ash and sweet and sour apples. I used the Semerenko apple variety.

I removed a few top leaves from the prepared fork, cut the rest into several large pieces, cut out the stalk and chopped it with a knife into thin strips. Grated carrots on a coarse grater.

Then she began to lay out the vegetable mixture in layers in the pan, tamping it tightly and shifting it with apples and berries.

With the last layer, I laid out the rest of the vegetable mixture, tamped everything tightly again, covered it with a flat plate, pressed it down with a load and left it to ferment at room temperature.

I pierced the contents of the pan daily (morning and evening) in several places with a knife in order to release the accumulated gas.

After three days, the appetizer acquired the desired taste, I put it in glass jars and put it in the refrigerator for storage.

You can use the cabbage prepared by us according to these recipes in different ways: as a snack, simply season with onion and butter; as a filling for dumplings, pies and pies; cook cabbage soup and borscht; fry, stew and bake, serving as a side dish for meat and fish dishes.