Fermenting cabbage in a plastic bucket is an easy way. Step-by-step instructions on how to make delicious cabbage with beets for the winter season

Finely chopped or made into pieces in a saucepan, 3-liter jar or bucket, sauerkraut is a delicious homemade snack for the winter, long recognized as a classic of the genre. There are a huge number of recipes for its preparation, and in all there is something original and attractive. Lovers of soft, neutral flavors will surely enjoy the vinegar-free options, while fans of savory shades will appreciate recipes with honey, apples and cranberries. We have collected the most popular cooking methods and offer to try each of them. Use these delicious ideas and delight your loved ones with amazing dishes on holidays and every day.

Sauerkraut for the winter with cranberries and honey - a delicious snack in 3 liter jars

Sauerkraut prepared according to this recipe for the winter will turn out juicy, crispy and very tasty. Honey will speed up the fermentation process and soften the acidity of the cranberries, giving them a mild, slightly savory flavor.

Necessary ingredients for making sauerkraut with honey and cranberries

• cabbage - 3 kg
• carrots - 3 pcs
• salt - 10 tsp
• honey - 2 tbsp
• cranberries - 200 g

Step-by-step instructions on how to ferment cabbage deliciously for the winter in a 3-liter jar

Cabbage, pickled for the winter in pieces - a very tasty preparation in a saucepan

If you want to cook something unusual for the winter, you should pay attention to the recipe below for making sauerkraut slices in a saucepan. The appetizer turns out to be quite spicy and is great as a bright addition to meat or fish dishes. The number of burning components can be adjusted to your own taste, strengthening or, conversely, weakening some shades.

Essential ingredients for making sauerkraut slices for the winter

• cabbage - 5 kg
• carrots - 250 g
• hot pepper - 1 pc.
• garlic - 2 heads
• water - 4.5 l
• sugar - 400 g
• salt - 200 g
• cumin - 1 tbsp

Step-by-step instructions on how to prepare sauerkraut in pieces for the winter

1. Remove the top spoiled leaves from a large dense head of cabbage, cut the flesh into large pieces of arbitrary shape and put in a deep enameled pan.
2. Boil water in a separate container, add sugar and salt, boil to dissolve the crystals. Then cool and pour brine pieces of cabbage.
3. Cover with a wooden circle or plate, press down with a load and leave for 4 days.
4. Wash the carrots, peel and finely chop. Grind garlic and hot pepper.
5. On the fifth day, remove the pieces of cabbage from the pan, combine with carrots, garlic and hot peppers, sprinkle with cumin and return to the container where they were salted.
6. Strain the remaining brine through cheesecloth folded in several layers and boil over medium heat. Cool and pour over the vegetable mass again.
7. Put oppression again and keep the dish in this form for two days.
8. On the morning of the third day, mix with sugar, squeeze a little with your hands, pack in dry, sterilized jars, cork and hide for storage in a cellar or basement.

Sauerkraut for the winter - a delicious preparation with brine and vinegar

Cabbage fermented for the winter in vinegar brine will be richly salty and softer in texture. The brightness of the taste will be provided by allspice and lavrushka, and carrots will soften the sharpness of vinegar and give the dish additional richness and juiciness.

Essential Ingredients for Pickled Cabbage in Vinegar Brine

• cabbage - 3 kg
• carrots - 2 pcs
• bay leaf - 6 pcs
• black peppercorns - 10 pcs
• water - 2 l
• salt - 2 tbsp
• sugar - 5 tbsp
• vinegar - 2 tbsp

Step-by-step instructions on how to ferment cabbage in vinegar brine for the winter

1. Remove the top spoiled leaves from the head of cabbage, chop the flesh into thin strips.
2. Rinse the carrots, dry, peel and grate on a grater for Korean carrots or on a regular coarse grater.
3. Slightly crush the cabbage with your hands and combine with carrots in one deep container.
4. Pour water into a deep saucepan, bring to a boil over medium heat, add sugar, salt, boil until the crystals are completely dissolved, remove from the stove, cool to room temperature and add vinegar.
5. Stuff a sterilized jar tightly with cabbage-carrot mixture, layering vegetables with peppercorns and bay leaf.
6. Fill the jar with cooled brine so that it stands just below the neck.
7. Put a couple of peppercorns and a bay leaf on top.
8. Seal the jar with a plastic lid with holes for the release of gases and leave at room temperature for 2 days.
9. Then pierce in several places with a bamboo stick and, without draining the juice, send it to the refrigerator and store it there until winter.

Classic sauerkraut for the winter in a bucket - a delicious homemade snack

Fermenting cabbage in a bucket for the winter is considered a classic homemade option. Making such an appetizer is not difficult and the process itself does not take much time. The finished product can be stored for a long time in a cold cellar or basement. If this is not possible, it is worth decomposing the appetizer into jars, cork with lids and place in the refrigerator. Preservation will not lose its bright taste and fresh aroma from this.

The necessary ingredients for fermenting cabbage in a bucket for the winter season

• cabbage - 10 kg
• salt - 10 tbsp
• carrots - 4 pcs
• horseradish root - 2 pcs

Step-by-step instructions on how to ferment delicious white cabbage in a bucket

1. Wash carrots and cabbage in running water and dry.
2. Remove a few top leaves from the head of cabbage and line the bottom of the bucket with it, previously scalded with boiling water to maintain sterility. Then lay out the pieces of chopped horseradish root.
3. Cut the cabbage head into several parts, cut out the stalk, and chop the rest with a sharp knife. It is not necessary to cut too thinly so that the cabbage does not soften too much during the pickling process.
4. Peel the carrots, grate on a coarse grater, combine with cabbage, sprinkle with salt and rub with your hands.
5. Put the cabbage-carrot mass in small portions in a bucket, pressing each layer as hard as possible.
6. When all the prepared vegetables fit in the bucket, cover them with clean cabbage leaves on top. Put a wooden circle or a wide plate on top, then put oppression.
7. Leave at room temperature and wait for the juice to ferment. When this happens, pierce twice a day with a long bamboo stick so that gas comes out and the snack does not taste bitter.
8. After the mass stops foaming, take it to the cold and leave until winter. If desired, packaged in jars, cork with lids and store at a temperature of + 3 ... 5 degrees.

Delicious sauerkraut for the winter with beets - a recipe without vinegar

You can harvest sauerkraut for the winter even without vinegar. It will be less harsh, but retain its natural freshness and juiciness. Slices of beets will saturate cabbage leaves with juice and give them a beautiful, bright color and pleasant taste, while spices will provide savory notes and a rich, spicy aroma.

The necessary ingredients for harvesting delicious sauerkraut with beets for the winter without vinegar

• cabbage - 3 kg
• beets - 200 g
• salt - 48 g
• sugar - 2 tbsp
• ground coriander - 1 tsp
• cumin - ½ tsp

Step-by-step instructions on how to make delicious cabbage with beets for the winter season

1. Wash a strong head of cabbage without a hint of spoilage or wilting in running water, dry it with a towel and remove a few top leaves.
2. Grate the juicy cabbage pulp on a coarse grater or chop very finely with a sharp wide knife.
3. Rinse the beets, peel and grate on a fine grater.
4. Place the processed cabbage and beets in a deep bowl, sprinkle with spices, salt, sugar and mix gently with your hands, pressing down lightly.
5. When the components release the juice, drain it into a separate container. Place vegetables and liquid in the refrigerator and keep there for 3-4 days.
6. After the time has elapsed, pack the cabbage-beet mass tightly in sterilized jars, pour in vegetable juice, roll it up with tin lids and send it to the cellar or basement for winter storage.

Sauerkraut is one of the most useful and delicious preparations for the winter. It is a complete source of vitamins and minerals. It can be eaten on its own, added to soups, used as a filling for pies. Several recipes have been developed on how to ferment cabbage so that it is crispy. It is enough to choose the method that suits you and strictly adhere to it.

To deliciously ferment cabbage, you need to take into account many aspects. Even the quality of salt can sometimes affect the result. When preparing, follow these guidelines:

By adhering to such simple rules, how to properly ferment cabbage, you will be able to get an excellent snack. It will decorate not only everyday, but also a festive table.

Classic recipe

The most common way to ferment cabbage so that it is crispy is to use the classic recipe. You will need a minimum set of components:

• head of cabbage weighing 4 kg;
• five pieces of carrots;
• salt and sugar 4 tablespoons each.

The whole cooking process can be divided into several stages:

You can store cabbage for storage after the end of the fermentation process. Close the jar with a plastic lid and place in a cool place. This cabbage sourdough recipe takes about 4-5 days to make.

Recipe with garlic

One of the ways to make sauerkraut tasty is a recipe with the addition of garlic. The finished snack acquires an original taste and aroma. You will need the following components:

• cabbage forks weighing about three kilograms;
• three - four carrots;
• half a liter of pure water;
• 100 ml of vegetable oil;
• 100 ml of vinegar;
• a couple of cloves of garlic;
• a couple of laurel leaves;
• one and a half tablespoons of coarse salt;
• 4 spoons of sugar.

The method of fermenting cabbage so that it is crispy is extremely simple. The whole process consists of the following steps:

Such an appetizer can be served at the table a few hours after preparation. This recipe is rightfully considered the best way to quickly ferment cabbage.

Cabbage in honey brine

To prepare a delicious savory snack, a cabbage sourdough recipe in a jar with honey is suitable. You will need very few ingredients:

• cabbage forks weighing three kilograms;
• one large carrot;
• a tablespoon of salt;
• 700 ml of water;
• a tablespoon of honey.

The cooking process takes place in several key stages:

Such an appetizer should ferment during the day. After that, it can be stored in a cool place.

spicy cabbage

If you love spicy savory snacks, then this recipe is just what you need. Cabbage turns out unusually crispy and juicy. For cooking, you need a minimum of ingredients:

• a pair of cabbage forks weighing no more than 2 kg each;
• two capsicums;
• kilogram of carrots;
• 4 liters of water;
• 5 cloves of garlic;
• half a glass of salt.

The cooking process is simple. It consists of the following steps:

Choose the way that suits you best, how to ferment cabbage deliciously and you can surprise your guests with an interesting snack. She will be in demand at any feast.

Video recipe for fermenting cabbage in old Russian

Sauerkraut is the favorite preparation for the winter for millions of people. And not only here in Russia, but also in other countries of Europe and Asia. As soon as the first frosts come on the street, then it's time to harvest for this vegetable.

Before starting the description of the recipe, let me tell you what happens during the sourdough process itself. This is important for understanding the process as a whole. When you do something consciously, knowing what it is for, it is much more difficult to make a mistake. And the result in this case is more predictable.

It is believed that if we salt a certain product, then salt is a preservative and helps to protect the product from spoilage. In part, this is true. But not in this case.

When we ferment it, the preservative is lactic acid, which accumulates in vegetables. And this acid is formed due to lactic acid bacteria that are on the surface of fresh cabbage leaves. Their food is sugar, which is also found in the leaves of the vegetable crop.

Therefore, for salting, you need to choose large heads of light color. They are juicy, tasty, and elastic at the same time. When you cut their leaves, fresh juice literally squirts out of them. The taste of such leaves is slightly sweet, they want to eat even fresh, without stopping.

And only autumn varieties are suitable for salting, best picked up by the first frost. Heads of cabbage all summer gained weight, juice, various vitamins and nutrients, and accumulated sugar. Which is simply necessary for a successful sourdough.

Therefore, when you buy cabbage, then choose large, always white forks. No wonder her name is white-headed. It is from this that the most delicious snack for the winter will turn out.

And so, now it is clear that sugar contributes to a good fermentation process. But this will not be enough, without the desired air temperature. In order for the fermentation processes to start and it to ferment in the best possible way, a temperature of 15-22 degrees is needed. If the temperature is below this value, the fermentation processes will proceed sluggishly and for a long time. The cabbage will overstay, and we will not get the desired taste. If the air temperature is higher than the desired value, then it will quickly soften, lose its appearance and become useless.

Delicious sauerkraut can be identified without even trying, namely, only by appearance and smell. It is light and elastic, has such an aroma that it will be difficult to pass by it.

This is the preparation I propose to cook today according to the simplest classical method.

I propose the calculation of products for 1 kg of cabbage. I do this for convenience. This way it will be easier to make a proportion for any weight. After all, everyone ferments it in different volumes, someone ferments a whole barrel, and someone only a three-liter jar.

We will need:

• white cabbage - 1 kg
• salt - 10 - 15 gr (1 - 1.5 teaspoons)
• carrots - 1 pc (small)
• bay leaf - 1 - 2 pcs
• black allspice - 3 - 4 peas

Cooking:

At the beginning of the article, I already said that for pickling you need to choose large white forks. They should be tight and elastic to the touch. Now in the season there is just a huge offer of different varieties. So, you should separate the varieties, some of them are better suited for storage, while others are better for salting and sour.

Among the first there are varieties that are not particularly intended for salting. Some of them gain strength only a month or two after they were collected. These are the so-called hybrid varieties. Only by this time, the amount of sugars necessary for fermentation accumulates in their leaves. And it is clear that if you salt such a vegetable immediately after harvesting, then it will be difficult to get the desired taste, and even, probably, impossible.

Some varieties have thick, coarse veins and very little juice in the leaves. They are also well stored, but it is not possible to salt this deliciously. You can't even make a delicious salad out of it.

Such varieties as Slava, Gift, Gribovskaya, Belarus, Sibiryachka ... and others are considered traditional for salting. But, in principle, you can determine whether it is suitable for salting or not and without knowing the variety, but simply determine it by appearance and taste.

When they start selling this vegetable in large quantities, bringing it to the markets directly on cars, I look first of all at its appearance. If it suits me, I buy a head of cabbage and carry it home. I try it there, and if it is juicy, sweet and tasty, then you can go and buy as much as you need. Try to choose the largest and white specimens.

Why I explain this in such detail, because the right choice of cabbage is almost the main key to success in pickling. So pay close attention to your choice.

Now let's move on to the recipe itself.

1. Remove the top of the vegetable, the so-called outer leaves. Rinse the head of cabbage with cold water, holding the stalk with your hand. So the water will only wash the top layer and not get inside the fork. Place the heads on the table to drain the water, then wipe with a dry towel.

2. Cut the head of cabbage into two parts and chop each of them into long thin strips. To do this qualitatively, you need to stock up on a good sharp knife. And if you have a special shredder, in which there are two or three sharply sharpened knives at once, then in general everything can be chopped very quickly and without much difficulty. There are a lot of varieties of such shredders at the moment.

And before it was simply chopped in wooden troughs with a special cut. Yes, these tools are still in use today. I also have this somewhere. But I prefer chopped sauerkraut, so I don’t use these devices.

Do not chop the stump, just throw it away. Previously, when my mother salted cabbage, we, as children, stood in line for them. Now we do not give them to children. It is believed that they accumulate a large amount of nitrates, and this product is unhealthy. Maybe so, but no, no, I clean the stalk for myself and eat it with pleasure.

3. Salt the chopped vegetable and lightly crush it with your hands. But only lightly, so that the juice stands out. And some, especially juicy varieties, do not even require this. Such a head of cabbage is immediately visible, as soon as you start cutting it, the juice from under the knife splatters.

It is enough to simply salt and mix the cabbage of these varieties, then compact it tightly in a salting dish. After a very short time, a sufficient amount of juice will appear.

Other times it turns out to be salty. This is because some people believe that the more salt they put in, the better it will keep.

So, I know that you can ferment cabbage without salt at all. It is stored, of course, less than salted, and not so tasty. But still fermented and stored! We remember that the fermentation process is caused not by salt, but by sugar. Therefore, add salt not much, but exactly as much as required by the recipe. Or rely on your own taste. You can try the chopped product, it should taste like cabbage salad usually turns out.

4. Rub the carrots on a coarse grater. Add it to the total.

Do not crush cabbage with carrots. Without this procedure, it will remain white and beautiful for the entire shelf life.

5. Add allspice and bay leaf. Stir again.

6. It can be harvested in jars, large enamel pots, tubs and barrels. Later I will tell you how to prepare tubs and kegs for pickling.

Banks and pots just need to be thoroughly washed and dried. Pay attention to the fact that there are no chips in the pan and rust spots that have appeared in these places.

Remove the top leaves of the vegetable and line the bottom with them. You can skip this procedure. But I'm used to doing it, and I'm sharing my experience with you. In general, I consider this procedure necessary and mandatory for salting in barrels and tubs.

7. Put the cabbage in a container for salting, lightly pressing it down with your hands.

When you salt it too much, for example in large twenty-liter pots or tubs, it is better to do it in small batches. They cut one head of cabbage, salted it, slightly crushed it, mixed it with carrots, put it in a saucepan and tamped it tightly. Then we proceed to the next batch, and so on until the end.

A large volume will be more difficult to compact. It is important for us that the vegetable release juice, which will be enough for a good fermentation process. And for better juice formation, it is better to process it in not very large portions.

8. When all of it is in the container, it should be thoroughly pressed down with your hands, lay out the cabbage leaves and cover with a double or triple layer of gauze or a linen napkin. Tuck in the edges so that the chopped vegetable does not protrude.

Put a flat plate of a suitable volume on the gauze, the larger it is, the better. This will ensure that all contents are covered with juice. My grandmother had a wooden circle specially cut out according to the volume of the pan. He was both an oppression and a "cover". Thanks to him, one could not be afraid that mold would appear on the surface.

9. Put oppression on top. It can be a carefully washed and scalded cobblestone, or a jar of water. The cobblestone is good because later the pan can be closed with a lid. The jar can only be used for a few days while the fermentation process takes place. At this time, the pan can not be closed. Then it will be necessary to find something more suitable.

Oppression is needed so that all the juice constantly covers all the contents. It is important. If this is not done, then mold will appear from above, it will not take long to wait. And we don’t need it at all, it spoils the taste and appearance. From mold, the workpiece turns gray, that is, it loses its appearance. Naturally, this also affects its taste.

Therefore, do not ignore oppression. He is definitely needed. And preferably for the entire storage process.

10. Leave the pan with the workpiece at room temperature for 1 - 2 days. The time depends on the room temperature. If it is very hot, then one day is enough, but if it is cooler, then two days will be needed.

At this time, we should not forget about our preparation in any case. She will need to pay attention several times a day. Namely, armed with a long wooden stick, pierce it in several places to the very bottom three to four times a day. Little kids especially like to do it. They take full responsibility for this assignment. It is very interesting for them to observe how, after the next piercing, the bubbles formed from the fermentation processes rise outward.

In addition to emerging gas bubbles, foam also forms on the surface. Don't let that scare you, everything is fine with the workpiece. Take this as an excellent signal that the fermentation processes are proceeding as they should.

It is imperative to pierce the contents with a stick. If the gas bubbles do not have an outlet to the surface, they will make the finished product taste bitter.

Do not store at this temperature longer than this time. Just one extra day is enough and the cabbage will peroxide. And there will be no saving her. It will become soft, it will have an unpleasant aftertaste. You can’t even cook stew from such a product, all this will be felt.

11. After these 1 - 2 days of standing at room temperature, the pan with the workpiece will need to be placed in a cooler room, where the temperature should be 16 - 18 degrees. This is the ideal temperature for further fermentation. It ends in 2-3 weeks. During this time, you can pierce the contents with a stick at least 1-2 times a day.

Each time, while removing oppression and gauze. And then putting everything back in place.

If, nevertheless, such a nuisance happened, and mold appeared on the surface, then it must be carefully removed. And wash the napkin, oppression and plate in hot salted water.

12. When the fermentation process is over, and this will be seen from the fact that the bubbles will stop rising and foam will form, the contents must be moved to a cold place and kept at a temperature of 0 - 2 degrees all the time.

Usually they store it on loggias and balconies, and if there are no such conditions, then they transfer it to three-liter jars and store it in the refrigerator. It should also be stored by covering the contents with gauze, and having figured out how to organize oppression.

In the refrigerator, the approximate temperature is 4 degrees. For storage, this is somewhat more than necessary. But if there is a sufficient amount of brine and a good oppression in the bank, then it will be stored.

By the way, for cans, such a tricky way of using oppression is used. They simply put the nylon lid into the jar and press the contents with it.

The snack prepared in this way is delicious without any additives. It can be eaten simply without anything. Well, if you chop onions into it, and season with vegetable oil, then you simply cannot find a better salad.

It is also indispensable for the preparation of vinaigrettes, many first and second courses. Should I remind you that it is a source of various vitamins and nutrients? Probably not, everyone knows this already, from early childhood. And no one even has to be persuaded to eat it. As soon as she appears on the table, she becomes his queen. And so all winter ... She does not get bored either in autumn, or in winter, or in spring.

Now, of course, very tasty cabbage can be bought both in the market and in the store. The specialists who prepare it know a lot about it. But not all! If you have already found a path to a good supplier, then you can buy and buy. But this path is not always available. It may be half the winter before we trample it.

And having prepared it yourself, you can not even waste time searching. Simply, when you wanted to, I took cabbages from the loggia or from the refrigerator, and enjoy its taste as much as our body requires.

The proposed method is not the only classical option. This is the so-called method without the use of brine. But you can cook it using brine.

Pickled cabbage in brine in a 3 liter jar

This method is often used for sauerkraut in an apartment. It is very convenient for salting the product in jars. It is most convenient to harvest it in a three-liter jar. It is convenient to store it in the refrigerator, and cook in not very large batches.

Basically, this cooking method differs little from the first recipe. The main difference is that the brine is also prepared, and the cabbage, pre-cut and placed in a jar, is poured into it. Since the brine contains both salt and sugar, it is he who contributes to the start of fermentation. It also makes it possible to ferment the entire workpiece faster.

And I must say that this method is quite fast. Already on the third day, the product is completely ready for use. You don't have to wait two or three weeks to enjoy its taste.

That is, in the first version, natural fermentation occurs, and here we help him in this.

This recipe is very much loved by housewives, and men are not averse to using it for cooking. We are now living in a fast time, and it is highly valued. Therefore, if the same product can be cooked faster, then it is often chosen.

A recipe that has stood the test of time. The result is always predictable and always happy. Therefore, choose it and prepare a snack for it. He will definitely not disappoint you!

What can you sour

In different regions of Russia, pickling methods may vary. The recipe is almost the same, but the methods are different. In the European part of Russia, quite a bit of carrots are added, and the final product has a pronounced white color. Often, bright cranberries are used as an additive for taste and color.

In the Far East and Siberia, more carrots are added. Cabbage is sweeter in taste and has a light carrot shade in color. By the way, in Central Asia, more carrots are also added (this is how we salted it when we lived there).

However, these are not all the ingredients that are used in salting. They ferment it with such additional ingredients

• apples, the Antonovka variety is best suited. Put them whole, and halves, and quarters. In general, who likes more.
• carrots
• hot capsicum
• beetroot
• parsnip. It can be used with or instead of carrots. It turns out very tasty!

Of course, berries in this process do not occupy the last place, it is

• already mentioned cranberry
• cowberry
• juniper berries

Added as spices

• allspice peas
• Bay leaf

Very - very - very tasty pickled cabbages are obtained. Never prepared like this? Then take note. Cook once, and then you will always cook only with them. I tell you how to do it.

Everything is done exactly as described in the recipe. The only thing is that a kilogram of a vegetable in this case is not enough. You need to salt the heads of cabbage in a saucepan of at least 5 liter volume, and of course a larger volume is also welcome.

Cabbage must be laid out as the first layer. It is better that the layer is at least 10 cm thick.

Then cut the head of cabbage into large pieces, at least 15 cm in size. And if the heads of cabbage are small in size initially, then you can cut them only into two halves, or even cut them crosswise. Each of them should be rubbed with a small amount of salt, rubbing it literally inward. Then lay down tightly with the next layer. Press well.

And the next layer is again ordinary, cut into strips of cabbage and mixed with carrots.

So you can alternate layers, as long as the capacity for salting allows. Pack everything tightly. Achieve the formation of juice. In the same way, cover the top layer with cabbage leaves, gauze or a napkin. Put a flat plate on top and put oppression.

Also pierce with a stick, carefully bypassing the forks.

How to prepare a container for salting

In the villages, they used to salt in tubs and small barrels. There were no refrigerators, and the cold cellar was the only place for storage. Moreover, the barrel was buried in the ground by 30-40 centimeters in order to maintain the required temperature.

But since they did this from year to year, and the barrel served its purpose for many years, the container had to be treated in a special way before salting.

Although we do not live in a village now, I have two oak barrels. In one of them I salt and in the other cabbage. And every year I process the container in the way that I found in one of my books. And now I will share the methods that I know with you. Someday it will come in handy for someone.

To begin with, I want to note the fact that in barrels and wooden tubs you get just incredibly tasty sauerkraut. In addition to taste, it also receives an incomparable aroma.

But new barrels, and even old ones, often dry out, and brine can flow through the cracks. Oak barrels are better in this regard, the wood is more durable and less dry out. But they also require processing so that mold does not appear.

Therefore, the container must be processed on the subject so that it does not dry out, and that it is thoroughly disinfected.

So that all the brine does not flow out of the barrel, they need to be soaked in order for the tree to swell. To do this, you need to put the barrel in the basin and pour water into it. Leave for a while. If water flows out through the cracks, then add it again. So withstand until the tree absorbs water and the flow stops. At the final stage, you can bring a few branches of heather from the forest. Put them in a barrel and pour boiling water over them. It is useful for fragrance and disinfection.

To disinfect barrels, you can still fumigate with sulfur. Just like pits before laying vegetables there for storage, they are fumigated with sulfur bombs. And in the case of a barrel, special wicks are used, which are set on fire and left in the container until complete combustion.

Also, the barrel can be disinfected by putting cobblestones red-hot on a fire, or one large stone inside. This should be done very carefully so as not to burn yourself. And so that the cobblestone does not cool down longer, it is still poured with boiling water, and the tub is tightly closed with a lid.

In the future, this stone can be used as oppression.

So tubs and barrels are a good thing, but they require careful attitude and attention.

At the end of the article I want to tell you that in addition to the methods of pickling described above, there are also other ways to prepare it. For example, they can be attributed. There are many such methods, and I can offer you 7 of them in the article, which you can find by clicking on the link.

These are also fairly quick cooking methods that are also delicious. One "Pelyustka" with beets is worth something!

I hope that the recipes written today, and most importantly, the advice, will serve you well, and you will always be able to prepare very tasty and fragrant cabbage for the winter.

I wish you excellent preparations and bon appetit!

Almost every housewife makes preparations from vegetables in the fall. White cabbage is especially popular. It can be served as an independent dish or as a side dish. There are many recipes for keeping sauerkraut tasty and juicy for the winter.

Sauerkraut for the winter - a classic recipe

An old harvest, which was made for the winter by our mothers and grandmothers. Elastic cabbage with a crunch will become your family's favorite dish.

Ingredients:

• white cabbage - 1.2 kg;
• carrots - 400 g;
• table salt - 55 g.

Cooking:

1. Separate 2-3 upper leaves from the head of cabbage, chop the rest into thin strips. Pour into an enamel basin.
2. Rinse the carrots in cool water, peel, grate, place in a container with cabbage.
3. Mix vegetables gently with salt.
4. Rinse the enamelled container with warm water. Pour chopped vegetables, tamp with a wooden pestle for 11-13 minutes until cabbage juice is formed.
5. Top with a wide plate. Put oppression. Place in a dark place to start fermentation.
6. Daily remove the oppression and pierce the cabbage with a long knitting needle. Fermentation takes 6 - 8 days.
7. Transfer pickled vegetables to bulky pots, which are placed in the basement or glacier.

Recipe in Vinegar Brine

Delicious spicy dish is ideal for fans of spicy snacks.

Ingredients:

• white cabbage - 1.3 kg;
• carrots - 330 g;
• water - 1 l;
• garlic - 4 cloves;
• granulated sugar - 95 g;
• salt - 3 tablespoons;
• vegetable oil - 90 g;
• apple cider vinegar - 90 g;
• pepper - 4 peas;
• bay leaf - 2 pieces.

Cooking:

1. To make the brine liquid, heat the water. Stir in oil, salt, sugar, laurel, pepper.
2. Chop the cabbage into thin strips 3-5 cm long.
3. Rinse the carrots with a stream of warm water, chop.
4. Mix cabbage with carrots. Knead until drops of juice appear.
5. Free the garlic from the husk, chop into thin squares.
6. Add garlic and vinegar to the chilled brine. Bring it to a boil.
7. Transfer the vegetables to a glass container, pour boiling brine.
8. Remove the jar in a dark place for 25 - 27 hours.

Serve the finished dish with mashed potatoes or meatballs.

Hot instant sauerkraut

Sometimes there is no time to wait for the cabbage to ferment. The hot cooking method allows you to feast on a crispy side dish in the near future.

Ingredients:

• white cabbage - 2.6 kg;
• carrot - 350 g;
• water - 1.4 l;
• granulated sugar - 2 tablespoons;
• salt - 2 tablespoons.

Cooking:

1. Release the head of cabbage from the outer leaves, chop into thin strips.
2. Rinse the carrots, peel, chop into long thin bars.
3. In a bowl, stir cabbage and carrots. Place in a clean enamel container.
4. Heat water, add salt and sugar.
5. Pour cabbage with prepared hot brine. Put oppression made of plastic or wood, remove the container in a shaded place for 18 - 21 hours.

Hot fermented cabbage is ideal for fried beef and stewed sea fish.

How to ferment cabbage in your own juice

Healthy and simple dish. Cabbage is ideal for adding to cabbage soup, stewing with meat and serving as a side dish.

Ingredients:

• carrot - 250 g;
• salt - 1.5 tablespoons.

Cooking:

1. Cut the head of cabbage into pieces, separating the stalk. Chop each piece with a special knife. Mash the cabbage in the palm of your hand until the juice comes out, put it in a basin.
2. Wash carrots with cool water, grate.
3. Put a layer of cabbage 2.5-3 cm thick into a volumetric bowl. Pour grated carrots 0.5-1 cm thick on top. Pour a pinch of salt.
4. Lay the vegetables, pressing each layer firmly.
5. From above, press down the container with a plate and press it with oppression. Wait for the juice to come out of the vegetables.
6. After 21 - 23 hours, the fermentation process will begin in the brine. It is necessary to remove the oppression daily and pierce the workpiece with a thin skewer.
7. Keep the bowl in a warm place for 4-6 days. Put the finished cabbage in a glass container, tamp it down, put it in the basement.

If the head turned out to be not very juicy and did not release enough liquid, then it is necessary to add 1-2 cups of warm water.

Cooking with apples

Apples will give the dish a spicy aftertaste and a pleasant tart aroma.

Ingredients:

• white cabbage - 2.2 kg;
• carrot - 360 g;
• green apples - 5 pieces;
• salt - 75 g;
• granulated sugar - 75 g;
• peppercorns - 17 pieces.

Cooking:

1. Rinse cabbage and carrots in warm water, grate.
2. Mix carrots, cabbage, salt, granulated sugar, pepper.
3. Wash the apples in cool water, remove the seeds. Cut into cubes or bars.
4. Rinse the glass container under a stream of cool water, pour a cabbage layer on the bottom. Put a layer of apples on top. Tamp firmly. Alternate layers until 3 - 5 cm remains on top. This place must be left empty for the resulting juice.
5. Cover the jar with a lid and place in a dark, warm place for 2-3 days. Pierce cabbage 3 times daily with a thin knife or fork to release fermentation gases.
6. After 3 days, put the jar in a cool place for 6-9 days.

Before serving, free the cabbage from excess liquid.

Sauerkraut with beets

A unique recipe will give the dish an extravagant burgundy hue. Cabbage will be a wonderful decoration for festive dishes.

Ingredients:

• white cabbage - 2.4 kg;
• carrots - 230 g;
• beets - 120 g;
• salt - 30 g;
• black pepper - 9 peas;
• bay leaf - 1 piece;
• rye bread crumb - 15 g.

Cooking:

1. Put rye cracker on the bottom of a ceramic barrel to speed up fermentation. Cover it with a large cabbage leaf.
2. Finely chop the cabbage.
3. Rinse carrots and beets under running hot water, peel and grate.
4. Pour chopped vegetables into a large basin and gently knead until juice is formed.
5. Transfer cabbage to a bucket, tamp tightly. Place a plastic circle on top and press down with a yoke.
6. After the cabbage has settled and the brine has formed, pierce the vegetables with a long fork every 8-11 hours.
7. Cooking time: 2-3 days.
8. Refrigerate cabbage to stop fermentation. You can shift it into glass jars and put it in the basement.

Cabbage is served with barbecue and baked vegetables. May be served with potato garnish.

With horseradish and pepper for the winter

A vigorous and spicy dish is instantly eaten at a large feast. Ideal as an appetizer for a male company.

Ingredients:

• bell pepper - 0.4 kg;
• carrots - 4 pieces;
• horseradish root 60 g;
• garlic - 7 cloves;
• water - 1 l;
• granulated sugar - 110 g;
• salt - 1.5 tablespoons;
• vinegar 9% - 100 g;
• vegetable oil - 100 g;
• black pepper - 4 peas.

Cooking:

1. To prepare the marinade, throw salt, sugar, pepper into cool water, shake it up and bring the liquid to a boil. Add a bite, remove the liquid from the stove.
2. Release the head of cabbage from the outer leaves, removing the stalk, and chop into strips.
3. Rinse the pepper in cool water, free from seeds, chop into small strips.
4. Rinse carrots, peel and grate.
5. Wash horseradish thoroughly, pass in a blender to a mushy mass.
6. Free the garlic from the husk, cut into small squares.
7. Mix all the vegetables and transfer to a glass container. Tamp with a wooden mortar, pour warm marinade.
8. Cover the container with a lid, put in a dark place. The cabbage will be ready in 4-5 days.

To give a spicy aroma, you can put a currant or cherry leaf in the marinade.

An easy way to make crispy sauerkraut

An actual and uncomplicated recipe, even a young hostess can handle it.

Ingredients:

• white cabbage - 2.8 kg;
• carrots - 2 pieces;
• granulated sugar - 65 g;
• salt - 85 g;
• bay leaf - 3 pieces;
• water 2.3 l.

Cooking:

1. Pour water into a bowl, stir it with sugar, salt. Put laurel. Boil for 2-3 minutes.
2. Rinse cabbage and carrots and chop into thin strips. Gently mash until juice comes out.
3. Pour 0.6 l of brine into the jar and put the cabbage. Tamp with a wooden mortar or spoon.
4. If there is room for brine, then add liquid.
5. Remove the jar in a warm place for 3-4 days.

The best storage place is a dark closet or on a loggia.

Korean cabbage for the winter

A spicy dish will be appreciated by lovers of oriental cuisine.

Ingredients:

• cauliflower - 900 g;
• carrots - 280 g;
• garlic - 8 cloves;
• ground red pepper - 2.2 g;
• ground cardamom - 2.2 g;
• ground cloves - 2.2 g;
• vinegar 9% - 90 ml;
• salt - 23 g;
• vegetable oil - 90 ml.

Cooking:

1. Rinse the cabbage, stratify into inflorescences.
2. Pour the inflorescences into a saucepan, pour warm water and simmer for several minutes.
3. Drain vegetables in a colander to drain excess liquid.
4. Rinse the carrots, remove the skin and grate.
5. Free the garlic from the husk, chop into small squares.
6. Put salt, oil and vinegar into the water, stir everything and boil for 6-8 minutes.
7. Stir cabbage with carrots and chopped garlic. Sprinkle with spices.
8. Put the vegetables in a glass container, pressing down firmly with a mortar.
9. Pour in boiling brine. Place the jars in warm water and sterilize for 12-14 minutes. Roll up the machine.
10. Put closed jars upside down, cover with a woolen blanket for a couple of hours.

Store Korean cabbage in any dark place.

The traditional Georgian dish is original and spicy. Pairs perfectly with roast lamb and pork.

Ingredients:

• white cabbage - 900 g;
• carrots - 90 g;
• beets - 90 g;
• garlic - 7 cloves;
• water - 1 l;
• granulated sugar - 0.5 cups;
• salt - 3 tablespoons;
• hot pepper - 1 piece;
• vinegar 9% - 90 g.

Cooking:

1. Cut the cabbage head into pieces of 4-6 cm.
2. Rinse beets and carrots, clean. Chop the beets into strips 2-3 cm long. Grate the carrot.
3. Free the garlic from the husk, cut each clove in half.
4. Finely chop the chile, removing the seeds.
5. Pour water mixed with vinegar, salt, sugar into a saucepan. Bring liquid to a boil.
6. Stir in cabbage, beets, carrots, garlic and chili. Put in a sterile container, wash well.
7. Pour vegetables with warm brine, put in a dark place for 16-19 hours.

At a temperature of 16-18 degrees, cabbage is stored for 29-32 hours. To increase the shelf life, it is recommended to store in a cellar or glacier.

Sauerkraut with cranberries

Cabbage with cranberries is a traditional Russian dish. It was an integral part of the royal table, along with eggplant caviar and salted mushrooms.

Ingredients:

• white cabbage - 1.8 kg;
• carrots - 1.5 pieces;
• fresh cranberries - 160 g;
• salt - 3 tablespoons;
• granulated sugar - 3 tablespoons;
• bay leaf - 2 pieces.

Cooking:

1. Rinse cranberries in warm water.
2. Release the cabbage from the upper leaves, chop into small strips.
3. Rinse the carrots, peel, grate.
4. Mix cabbage and carrots, sprinkle with sugar and salt.
5. Put a cabbage layer in a deepened container, sprinkle with cranberries on top. Add laurel.
6. Layers alternate with each other. Pack cabbage thoroughly.
7. Cover with a wide bowl on top, press with oppression and put in a dark place for 6-8 days. Remove the oppression daily and pierce the cabbage with a long fork.

You can garnish with a sprig of basil or cilantro before serving.

Sauerkraut is a simple and quick dish that your whole family will love. It can be used on fasting and holidays. Suitable for vegetarians and vegans. Can be added to salads, first and second courses.

Sauerkraut is rich in all kinds of useful substances and vitamins. In sauerkraut, vitamin C is 2 times more than in ordinary cabbage. Pickling cabbage is not difficult, but if you want the dish to turn out delicious, pay attention to the following tips.

Choice of cabbage

For sauerkraut, they usually take cabbage of late and medium varieties - it is the most dense and strong. It is better that the head of cabbage is white - then the cabbage will crunch. The Slava variety is very popular. You need to buy those heads of cabbage that crunch slightly when pressed. Also, they should not be loose, but dense. The stalk should also be dense and juicy.

When buying cabbage in late autumn, you need to make sure that it is not frozen. If the cabbage is covered with green leaves, then it is good, but if the seller took them off, then most likely it is frozen.

Preparing for salting

It is best to ferment cabbage in a wooden tub or bucket. Do not use stainless steel or plastic containers. The best option is an enameled bucket or pan. Enamel should be chip free.

You can use a stone (clean) or a jar of water as a load. Metal objects are not recommended.

For pickling cabbage and preparing any other pickles, it is better to use coarse rock salt. It is not recommended to take iodized salt - because of it, the cabbage will become soft. They usually take 1 tbsp. salt per kilo of cabbage, but it all depends on taste - some housewives use just a teaspoon of salt, and the dish turns out delicious.

How to ferment cabbage

For a standard bucket you will need:

• 8 kg of cabbage;
• horseradish (if desired);
• 8 tbsp salt;
• 4 carrots (large).

The container should be well washed, it is advisable to scald it with boiling water to destroy bacteria. At the bottom of the bucket, put clean cabbage leaves (top, taken from the head) and horseradish.

The stalks are removed from the heads, the cabbage is finely chopped. It is not recommended to cut the cabbage into thin strips - then it will turn out soft and will not crunch. If the cabbage was grown in your own garden, then you can also cut the stump - it has a lot of useful substances, but at the same time, nitrates accumulate in it. Grind the carrots on a coarse grater and send to the cabbage. In a separate container, mix cabbage with carrots and rub with salt. You do not need to crush the cabbage much, because then it will not crunch.

Put the cabbage in small portions in a bucket, compact each layer well. When all the cabbage is placed in a bucket, cover it with washed cabbage leaves, put a circle and oppression. A two-liter jar of water or a stone weighing 2 kg is suitable as it.

Leave the cabbage for sourdough at a temperature of 16-20 degrees. When the cabbage begins to ferment, it will need to be pierced with a wooden peg to the very bottom of the container 1-2 times a day so that gas comes out and bitterness is not felt in the finished dish. Sauerkraut will be ready in about 10 days - it depends on the conditions in which it is located.

You can also transfer the sauerkraut into jars and refrigerate.

• carrots make cabbage fragrant and juicy, so the more carrots are used, the better;
• you can add fruits and berries with a sour taste to cabbage - apples, lingonberries, cranberries;
• cabbage can be poured with brine with spices - black pepper, cumin, cloves, dill seeds;
• if you add beets to cabbage, it will acquire an unusual taste and ruby ​​​​color.