Watch how to pickle cabbage with pumpkin. Sauerkraut with pumpkin

Recipe pickled cabbage with pumpkin and orange:

We start cooking cabbage by processing pumpkin. It should be washed, peeled from a thick strong peel and grated on the largest grater that you have.

Second step - shredding white cabbage, specially designed for salting, pickling or pickling. We clean the forks from the top sheets and the stalk, cut it with our hands into large pieces-stripes or use a shredder. We do not recommend cutting too finely, otherwise the cabbage during the pickling process may become soft and lose its excellent crispy properties. Salt the cabbage with a couple of pinches of salt and crush a little with your hands, but without too much intensity.

We use the whole orange in the pickling recipe, with the peel. We need to check it very carefully for the content of seeds, so we will wash it and cut it into large slices. Let's check if there are seeds in the slices, if there are, we remove everything to one.

Why is it important to remove the pits from an orange? Because it must be ground together with the peel in the grinder of a blender or food processor. If you suddenly miss at least one bone, such a crushed orange mass will add bitterness to the finished pickled cabbage.

Now we put it in one container (preferably in enamel pan or in a stainless steel pot) pumpkin, orange mass and cabbage. We mix.

Prepare the marinade from a liter of water, salt, sugar. We heat on the stove until all the crystals in the water dissolve.

At the end, pour in the vinegar and vegetable oil.

Pour the marinade into the cabbage mass, press down with a spoon to immerse the cabbage under the marinade. Leave for one hour to cool in the room, and then take out in the cold for 24 hours.

So our pickled cabbage with pumpkin and orange is ready!

beautiful winter snack for everyday and even holiday table!

Calories: Not specified
Cooking time: Not indicated

Everyone loves sauerkraut and knows how healthy and healthy it is. general condition body, especially winter time when the body needs useful substances. We already somehow suggested you cook. Today we have sauerkraut with pumpkin. The appetizer is especially good orange vegetable makes it very tasty, more tender and very appetizing. Putting pickled vegetables deep container, bay fragrant linen or sunflower oil Serving with cutlets, you will get a real culinary pleasure. It would seem so simple and inexpensive dinner, but brings so many positive emotions, saturates the body and makes the evening wonderful.
Cooking sauerkraut with pumpkin is one of the most lightning fast recipes that you have to deal with. Quickly chop the vegetables, placing them tightly in glass container and adding salt, you just need to wait 30-40 hours until the time when they ferment, and then cool and treat your guests.
Sauerkraut with pumpkin - recipe.



Ingredients (1000 ml):
- cabbage 900 grams;
- 200 grams of pumpkin;
- 1 tbsp Sahara;
- 1 tbsp. l. salt.

Recipe with photo step by step:

1. To prepare sauerkraut with pumpkin, select high-quality, without external flaws, ripe and juicy fruits. Peel the pumpkin from a thick peel and chop it on a vegetable grater.




2. Using a vegetable knife, chop the cabbage forks.




3. Put a piece of cabbage in a glass container, tamp it down with a muddler.




4. Add a small part of the pumpkin, repeat the procedure a few more times.






5. Thoroughly pack the vegetables, filling the entire container.




6. Add salt to the fruits.




7. Pour purified cold water into a container with vegetables.




8. Place the jar on a plate and leave for 30-40 hours, occasionally piercing the contents with a torch to release the resulting air.






9. Add sugar to the cabbage with pumpkin, leave for another 8-12 hours.




10. Serve chilled sauerkraut with pumpkin with any dishes, saturate your body with vitamins and microelements, share appetizing and useful recipe with everyone who wants to.
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The recipe for sauerkraut with orange and pumpkin has been in my piggy bank for many years. Every time I wanted to cook it, there were no pumpkins, then oranges. But finally, everything coincided and the dish came to life. Let's try sauerkraut with oranges and pumpkin together.

Products for sauerkraut with orange and pumpkin.

For 1.5 kg white cabbage (small head)
250g pumpkin
1/2 orange (also in small cubes with skin)

Kvasim cabbage with orange and pumpkin

Cut pumpkin into small cubes. Sprinkle with 1/4 cup sugar.
After some time, when the pumpkin gave juice, add the orange, cut into small cubes along with the skin.

Cabbage cut "checkers", mix with pumpkin and orange.

Pour in boiling brine.

Brine for cabbage with orange and pumpkin

For 1.5 liters of water
1.5 tablespoons of salt
3/4 cup sugar
approximately 4.5 tablespoons of vinegar 9%

My cabbage with orange was sour on the kitchen table for 2 days, then went to live in the refrigerator. Could you hold on for another day? room temperature, but I was afraid that it would become too sour, I have such a feature.

Result: very thin orange flavor and delicate sweet-sour taste. Original, to be honest. But delicious!

My husband ate once and said he didn’t want to anymore, he likes me spicier. But friends appreciated full program! I took almost all the cabbage to "bachelorette parties".

The most interesting thing is that the pumpkin in this dish is absolutely not like a pumpkin! Nobody could recognize her. It seems not a carrot, and not an orange, but what? Something mysterious...
sauerkraut with orange and pumpkin
If you want to surprise your guests unusual combination, if gourmets come to you, if you want to try something unusual - feel free to cook sauerkraut with orange and pumpkin!"]
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