Sauerkraut is an ancient dish that is a frequent guest on festive table for many centuries. Sauerkraut is consumed in many countries, and in each of them they add their own spices, seasonings and additives characteristic of a particular nationality. When talking about the benefits of sauerkraut, it cannot be underestimated. This product contains a huge amount of microelements, vitamins and beneficial bacteria. These bacteria appear as a result of fermentation and it is they that give the dish sourness. In addition, vitamin C is present in sauerkraut; it is responsible for maintaining immunity in the body. And the brine from sauerkraut has a beneficial effect on the functioning of the stomach. This winter snack will help overcome the cold and saturate the body with useful substances.

How to ferment cabbage - preparation

There are a great many recipes for sauerkraut, but all of them have cabbage and carrots as the main ingredients. Therefore, these products must be selected exclusively for freshness. You will also need sea salt, which, unlike iodized salt, will remove the bitterness from the cabbage.

It is customary to ferment cabbage in a wooden barrel, but if you don’t have such an attribute at home, a large saucepan or bucket will do. A 3-liter jar filled with water is suitable as a load. If you use a bucket for fermentation, it is better to use a plastic one.

Choosing vegetables for cabbage starter

Take regular carrots, bright orange in color and juicy in appearance. On average, you will need 1 carrot per 1 kg of cabbage, but depending on your preferences, you can use a little more or a little less.
Choose not young cabbage, otherwise you won’t get it crispy. The head of cabbage should be powerful and well developed, the cabbage itself should be well mature. Do not take forks with cracks; it must be intact, smooth and dense, without darkening or stains.

How to ferment cabbage - shred it

Special attention should be paid to shredding; a high-quality dish is considered to be prepared from long and thin cabbage strips. Special knives that will help you cut vegetables evenly and beautifully will be good helpers in shredding.

Wash the carrots, peel them, and remove the top leaves from the cabbage. Cut the fork into halves with a knife. Shred the cabbage and add grated carrots. Mix everything.

Salt the cabbage before fermenting

Add salt to taste, generously take a handful of salt and sprinkle on the chopped vegetables. After that we take the same pinch granulated sugar and add to vegetables. It is sugar that will help the vegetables ferment. Now we gently knead everything with our hands so that the juice is released, but the shape should not be lost. After the manipulations have been done, you can try the cabbage; if it seems that there is not enough salt, add more salt.

How to ferment cabbage - pepper and spices

An old recipe for sauerkraut necessarily contains cranberries or lingonberries, a couple of bay leaves, caraway seeds and anise. However, any additions to cabbage are a matter of taste and desire. If you want to make the cabbage more kernel-free, don’t skimp on the cumin, and if you want to get a delicate and sweet taste, add an apple. Winter varieties of apples are ideal for fermenting cabbage. Grate the apple on a coarse grater.

How to ferment cabbage - styling

We take the container that you have prepared for fermentation, place the prepared vegetables in it, carefully compacting them with each layer. There is no need to fill the container to the brim; leave a space of about 10-15 cm. While the cabbage is tossed, it will release quite a bit of juice, which will take up the remaining space. After the vegetables have been placed, take a large plate and cover them, pressing them tightly. Take three liter jar with water and place it on a plate, it will serve as a weight.

How to ferment cabbage - fermentation

To make the process go faster, place the vegetables in a warm place, near a radiator, for example. After about 2-3 days, the cabbage will turn sour; you must closely monitor this moment. When fermentation begins, you will be able to observe foam on the surface, and the vegetables themselves will be in gases. You need to get rid of this to avoid bitterness in cabbage. Remove the foam with a ladle, and to remove the gases, pierce the vegetables with a long knife. Remove the weight and pierce the cabbage right to the bottom. Then put the load in place. Next, taste the cabbage from time to time, making sure it doesn’t turn sour. When you realize that it is ready, you can put it in jars. Close the lids and place the preparations in the refrigerator. It is in the refrigerator that the fermentation process will stop, which means that the taste of cabbage will no longer change.

How to ferment cabbage in a jar

All stages before salting remain according to the recipe described above. Next, we tamp the vegetables directly into the jars, leaving space for the brine. A weight is also necessary; you can take a glass of water. And then the whole procedure is repeated, we monitor the preparation, remove the foam, remove the gases. When the cabbage is cooked, close the lids and place in the refrigerator.

If fermentation does not start

What to do if you followed the recipe, but there is no fermentation. This may happen, in this case, add rye crackers or dry kvass to the vegetables. Stir the mixture. Fermentation will not take long to occur.

It is best to choose medium and late varieties of white cabbage. They contain more sugar, which is necessary for fermentation. The heads of cabbage should be dense, with strong leaves. All rough upper and affected leaves are not used for pickling.

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What to sauerkraut with

Required ingredients:

1. Salt. Usually add 1 tablespoon to 1 kg of cabbage. But you can increase or decrease the amount of salt to taste.
2. Carrot. For 1 kg of cabbage approximately 100 g.

You can also add to cabbage:

1. Sugar. It will speed up the fermentation process. For 1 kg of cabbage, ½ teaspoon is enough.
2. Beets or in combination with carrots or instead of them.
3. Apples. It is better to place coarsely chopped apples without core between layers of cabbage.
4. Cranberries, lingonberries.
5. Bay leaf, allspice, dill sprigs with seeds, cumin, horseradish, currant leaves or other seasonings of your choice.

Cabbage is most often fermented in shredded form, although quarters, halves and whole heads of cabbage can be used. If you decide to shred, it’s better not to chop it too much: very thinly sliced ​​cabbage can turn out soft rather than crispy. The thickness of the pieces should be approximately 5 mm.

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How to chop cabbage with a knife is shown in. However, if you want to complete the task faster, you can use vegetable cutters or a food processor. But in this case, most likely, the cabbage will be cut thinly.

Which container to choose

Cabbage is traditionally fermented in wooden kegs or barrels. Also suitable for this purpose glass jars and enamel containers without chips or damage.

The main thing is not to use aluminum utensils for fermentation. In it, cabbage acquires a gray color and an unpleasant aftertaste.

Place the shredded cabbage and grated carrots (or whatever vegetables you're using) into a clean bowl and stir to combine.

If you plan to ferment a lot of cabbage, do not cut it all at once: it will be difficult to mix. Better to cook in batches.

Sprinkle the vegetables with salt and rub them with your hands. This is necessary for the cabbage juice to be released.

Start placing the cabbage in a well-washed and treated with boiling water starter container. Place the cabbage in batches and press down with your hands or a wooden masher.

If you ferment cabbage in a jar, cover it with a regular lid or a lid with holes. It is impossible to completely close the jar, since the gas released during fermentation must come out.

If you ferment cabbage in a bowl or pan, cover it with clean (preferably boiled) gauze or washed cabbage leaves, place a clean plate and weight on top: a jar of water or a clean stone will do.

If you are using a small container, be sure to place it in some container to catch any juice that is released.

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Sauerkraut should be fermented at room temperature (19–22 °C). You can put it in a warmer place. This will speed up the fermentation process and the appetizer will cook faster.

A few hours after laying, check whether the juice has covered all the cabbage. If not, add cold boiled water.

Cabbage is fermented for two to seven days. Every day you need to pierce it to the very bottom with a clean wooden stick to release the gas. Otherwise the cabbage will taste bitter. If you ferment cabbage in a jar, pierce it carefully: the glass may burst. It is also necessary to remove the foam that appears on the surface every day.

By the end of fermentation, gas evolution stops, foam disappears from the surface, the brine becomes light, and the cabbage itself acquires a pleasant sour-salty taste. In order not to miss this moment, check and try it every day.

Cabbage can be fermented without salt. To do this, simply fill it with cold boiled water and leave it under pressure.

But in this case, the shelf life is significantly reduced, since salt is a preservative.

How to store sauerkraut

Cabbage should be stored in a cool place in the same container in which it was fermented. At 2-5°C it can be stored for about two weeks or more.

Another important condition: during storage, the brine must completely cover the cabbage so that it does not dry out and change its taste. Therefore, it is better to keep it under pressure.

And of course, you need to trust your feelings: if the taste, smell, color have changed or mold has appeared, the dish is definitely not worth eating.

When the cold weather sets in, you always want to serve something tasty and filling to the table. This is especially true for native Russian dishes, which include sauerkraut instant cooking. She can turn even the most modest dinner into a great feast. In addition, cabbage has many beneficial properties, which, by the way, is absolutely necessary during the cold season.

Do you want to make sauerkraut at home, but don’t know where to start? Then use the following step by step recipe and be sure that you will get useful and tasty additive as a side dish for lunch or dinner.

You will need:

• medium-sized cabbage – 1 pc.;
• carrots – 3 pcs.;
• garlic – 4 cloves;
• salt – 2 tbsp. spoons;
• Bulgarian pepper – 2 pcs.;
• sugar – 1 glass;
• vinegar 9% - 75 ml;
• rast. oil – 1 glass;
• spices (cumin, dill, cloves).

Shred the cabbage to about the same thickness as you would for salads. Take a large bowl and start mashing the cabbage in it by hand. Carrots can be grated coarse grater or cut into strips. The pepper is cut into strips one centimeter thick. Alternatively, you can cut it into small cubes. Mix the mixture in the bowl again with your hands.

Prepare the brine. A liter of water is heated on the stove, where butter, salt and sugar are placed. Stir until the crystals of the bulk components are completely dissolved in the mixture. After boiling, carefully pour in the vinegar, cover the pan with a lid and turn off the heat. Divide the vegetables into 2 parts. We put the first one in the container where we are going to ferment the cabbage and compact it. Pour in half the brine (it is important that it is hot), then add the remaining vegetables and pour out the second part.

We put it under pressure, which can be used as an ordinary jar filled with water. In this form, the cabbage is marinated for 8 hours. After cooling, put it in the refrigerator for 15 hours. The first test can be made 12 hours after you leave it to infuse.

No added vinegar

Sauerkraut without vinegar - great recipe for those people who cannot stand the smell or taste of this product.

You will need:

• cabbage – 2 kg;
• carrots – 4 pcs.;
• salt – 3 tbsp. spoons;
• sugar – 3 tbsp. spoons.

The carrots are grated. The cabbage is shredded. As in classic version, put it all into a large bowl for easy mixing and begin to knead with your hands until the cabbage releases its juice. We prepare a three-liter jar by first pouring boiling water over it to disinfect it, after which we tightly pack the vegetables into it.

The marinade is made very simply: a liter of water is heated on the stove, then salt and sugar are poured into it. Stir until the crystals are completely dissolved. Boil the brine, remove from the stove and pour into a jar. We wrap it on top with several layers of bandage or gauze and place it in a warm place for three days. Do not forget to stir the cabbage periodically so that the brine does not stagnate and unnecessary bacteria begin to breed. After three days, close the jar with a tight lid and put it away for permanent storage.

Recipe with apples

You will need:

• cabbage – 3 kg;
• carrots – 1 pc.;
• green apples – 3 pcs.;
• salt – 3 tbsp. spoons.

The cabbage is chopped as finely as possible, and the apples and carrots are grated. After this, transfer the products into a large bowl or basin and begin kneading by hand. Continue until you see the cabbage has released its juice. Make a brine from warm water and salt.

After this, the cuttings are tightly compacted into a jar and left for about 2 days at room temperature to begin the fermentation process. Insert wooden sticks through the cheesecloth into the jars to make the cabbage crisp and white. After 40 hours, put the cabbage in the refrigerator when fermentation is complete, and after another 2-3 hours the appetizer can be served.

Kvasim in 3 liter jars

Fermenting cabbage in three-liter jars is one of the traditions of past times, when they fermented in large quantities. As a rule, a recipe for sourdough in large quantities is not much different from the traditional one, the only difference is in the amount of ingredients used.

You will need:

• cabbage – 2 kg;
• carrots – 2 pcs.;
• black pepper - a few peas;
• salt – 2 tbsp. spoons;
• sugar – 1.5 tbsp. spoons.

We cut the vegetables: the cabbage is shredded, and the carrots are grated into strips. Mix them together in a bowl by hand until the juice appears, and then place them tightly in a 3-liter jar. For the brine, mix the spices. Add anything else to taste, based on your own preferences.

Pour in 1.5 liters of warm water and stir until the salt and sugar crystals are completely dissolved. The brine is transferred to a jar with cabbage, and the neck is tightened with several layers of gauze. The total fermentation time is 2-3 days. During this period, you must open the gauze a couple of times to let the gases escape and pierce the cabbage layers, otherwise the product will become rotten and cannot be eaten.

With beets

You will need:

• cabbage – 4 kg;
• beets – 2 pcs.;
• horseradish – 50 g;
• garlic – 5 cloves;
• hot pepper – 2 pcs.;
• greenery;
• salt – 6 tbsp. spoon;
• sugar – 6 tbsp. spoons

The cabbage is washed and the stalks are cut out. The head of cabbage is cut into several pieces, weighing no more than 300 grams each. The horseradish is grated on a fine grater, and the garlic, in turn, is cut into thin slices. Raw beets are peeled and cut into large cubes. In a separate enamel bowl, cabbage is mixed with horseradish, beets, finely chopped herbs and garlic.

The brine for our cabbage is prepared in a large saucepan. In total you need 2.5 liters. Put salt and sugar there, boil, stirring constantly. When it has cooled to an acceptable temperature, pour it over the cabbage, tie the top with gauze, place a plate and add additional weight on top. Complete fermentation lasts 3-5 days.

Cabbage, pickled with heads of cabbage

You will need:

• cabbage – 7 pcs.;
• salt – 250 g;
• water – 10 l.

Prepare large dishes in advance, or better yet, a barrel for fermenting cabbage heads. The amount of ingredients indicated in the recipe may vary up or down depending on the container you choose.

Prepared heads of cabbage (washed and peeled) are cut into 2-4 parts, based on their size. Cooking utensils are thoroughly washed and doused with boiling water to disinfect. Cabbage leaves are laid out at the bottom, and heads of cabbage are already placed on them. You can also put leaves or a layer of finely shredded cabbage on top.

The brine is prepared from water and salt and stirred until the crystals are completely dissolved. Pour it over the cabbage so that the liquid is 3-4 centimeters higher. We tighten the gauze on top and lay down the oppression. Salting takes up to a week. The finished snack should be stored in a cool place.

Recipe for 2 hours

You will need:

• cabbage – 1 pc.;
• carrots – 2 pcs.;
• salt – 2 tbsp. spoons;
• sugar – 1 glass;
• rast. oil – 8 tbsp. spoon;
• vinegar – 70 ml.

The cabbage is washed, cleared of old leaves and finely chopped. Carrots also undergo pre-treatment, after which they are grated on a medium grater. The brine for quick sauerkraut is made as follows: boil 1 liter of water, alternately adding sugar and salt, stir until completely dissolved. At the end vinegar and oil are added.

The marinade should simmer for about 7 minutes, then you can taste it. If it seems like something is missing, you can add salt or sugar again. Mix the carrots and cabbage by hand, transferring them to a large bowl with a wide bottom. Fill with brine, cover with a lid and after 2 hours the appetizer is ready to serve.

Crispy and juicy cabbage

You will need:

• cabbage – 2.5 kg;
• carrots – 2 pcs.;
• bay leaf – 3 pcs.;
• black peppercorns;
• salt – 2 tbsp. spoons;
• sugar – 2 tbsp. spoons.

First of all, prepare the brine for the cabbage. Mix salt and sugar in warm boiled water until completely dissolved. The cabbage is peeled, washed and finely chopped using a knife or grater. Carrots are grated. The vegetables are mixed in a bowl and then compacted into a jar. Don't forget to place a bay leaf between layers.

Then the brine is poured into the container with the cabbage so that it completely covers it. You will need about one and a half liters of marinade. Cover the lid loosely with gauze or a folded bandage. We place the jar in a plate with a deep bottom, since during souring the cabbage will begin to rise, and liquid will pour out along with it. The fermentation process will take 2-3 days. Observe the temperature regime, it should be within 20 degrees.

With bell pepper and grapes

You will need:

• cabbage – 6 kg;
• carrots – 1.5 kg;
• bell pepper – 8 pcs.;
• seedless grapes – 1.5 kg;
• apples – 2 pcs.;
• salt – 2 tbsp. spoons.

The cabbage is finely chopped and rubbed with salt. Carrots are processed on a grater. bell pepper cut into strips, the seeds are first completely removed from it. The apples are cut into slices and the seeds are removed from them. Add grapes and mix all ingredients in a large bowl.

It is best to choose enamel dishes; they are ideal for fermenting cabbage. Place a plate on top and press down. The process of souring the cabbage will last about 3 days, and every day you need to pierce it at least a couple of times to the very bottom with a wooden skewer so that the gases escape.

In Armenian

You will need:

• cabbage – 2.5 kg;
• carrots – 3 pcs.;
• beets – 1 pc.;
• hot pepper – 2 pcs.;
• garlic – 5 cloves;
• cilantro - a couple of sprigs;
• celery root – 100 g;
• bay leaf – 2 pcs.;
• cinnamon – 1 stick;
• black peppercorns;
• salt – 8 tbsp. spoons

First, let's make the brine: boil 3 liters of water along with salt and spices, then let it cool slightly. We clean the cabbage from old leaves and cut the head of cabbage into 4 equal parts. Carrots are cut into slices. Celery is cut lengthwise into 2-4 pieces, the stalk of peppers is cut off, and beets, in turn, are cut into small slices.

Place on the bottom enamel cookware where we are going to make the starter, several sheets removed in advance during cleaning. We compact the cabbage tightly in several rows, and in between them the remaining vegetables and herbs. After which the mixture is poured with brine so that it covers them by 4-5 centimeters. The vegetables are covered with a few more cabbage leaves on top, and a plate is placed on which oppression is placed. Salting will take 3-4 days.

carrots – 1 pc.;

garlic – 3 cloves;

horseradish root – 30 g;

salt – 3 tbsp. spoons;

sugar – 2.5 tbsp. spoons.

The cabbage is washed, cleared of old leaves and divided into 4 equal parts without stalks, after which it is chopped. Cut the pepper, remove the seeds and stem. Garlic cloves are cut into slices or crushed in a garlic press. Horseradish can be grated on a fine grater, but do not forget to protect your eyes! Grate the carrots on a coarse grater. All vegetables are transferred to a large enamel bowl and mixed.

Prepare the brine: boil a liter of water, add bulk ingredients. After this, the marinade must be filtered through cheesecloth and cooled. Pour the resulting liquid completely over the cabbage, cover the top with a plate and oppression. The ferment lasts for 3 to 5 days at room temperature. Don’t forget to periodically pierce the cabbage with a natural wooden skewer and skim off the foam.

Shred the cabbage as finely as possible, grate the carrots, and chop the garlic using a garlic press. The brine is prepared in warm boiled water along with salt and sugar. The liquid is stirred until the bulk ingredients are completely dissolved.

The cabbage is mixed with carrots and garlic, after which it is placed in jars and filled completely with the resulting brine. Sterilize for 30 minutes and twist.

Since ancient times, autumn has been the traditional time for fermenting cabbage. Crispy salted cabbage, a storehouse of vitamins and fiber, was used to prepare numerous dishes in Russian, Ukrainian, Belarusian, and Baltic cuisines. Sour cabbage soup, borscht, dumplings and pies with sauerkraut, family cabbage pies, and simply - in the form of a salad appetizer with sunflower-fragrant oil, sauerkraut was the main dish and a source of vitamin C. We will share recipes for proper fermentation of cabbage and some tricks to make pickling cabbage a great success.

Pickled vegetables, in particular cabbage, have a beneficial effect on human health. The fact of usefulness is obvious, proven by doctors and scientifically substantiated. The fermentation method is based on the fermentation of sugars contained in cabbage juice by lactic acid microorganisms present on the leaves of fresh cabbage.

When fermented, cabbage acquires new taste qualities and a pleasant sourish smell, and lactic acid, which is a fermentation product, prevents mold formation and allows you to preserve sauerkraut for a long time. The fermentation method makes it possible to preserve almost all the vitamins and minerals contained in fresh cabbage.

Until now, many countries dispute that sauerkraut belongs to their national cuisine. Russia, Ukraine, Belarus, Poland, Germany, England, France and other countries widely use sauerkraut for preparing delicious appetizers, first and second courses: vinaigrettes, salads, sauerkraut cabbage soup, Alsatian choucroute, bigus with meat or seafood, etc. .

• Sauerkraut is rich in ascorbic acid,vitamin A, B vitamins. There are historical facts about the dietary use of sauerkraut by sailors going on long voyages to prevent scurvy (a disease caused by vitamin C deficiency). In winter, crispy pickled vegetables are a complete source of vitamins and increase immune resistance to colds.
• Potassium, calcium, iron,zinc- the main macro- and microelements present in the sour vegetable product. In addition, cabbage juice contains a unique vitamin-like substance - S-methylmethionine or vitamin U, which has protective properties for the gastric mucosa.

Important: For kidney problems and hypertensive heart disease, sauerkraut should be washed or fermented without salt before use.

• Pectin And cellulose in sauerkraut improve digestion, enhance metabolism and fat burning. Cabbage is low in calories (only 20-25 kcal per 100 g of product) and is used in dietary nutrition for weight loss.
• Fermented vegetables level cholesterol to normal levels, improve skin condition, relieve inflammation, have a positive effect on the functioning of the heart and gastrointestinal tract, regenerate intestinal flora, and normalize sugar in the bloodstream.

IMPORTANT: Increased acidity, acute ulcerative exacerbations, a tendency to gas formation, hypertension and inflammatory processes in the kidneys are contraindications for the use of sauerkraut.

• Fermented cabbage juice has antihistamine properties and helps reduce allergic manifestations.
• Medical examinations have proven the beneficial effects of sauerkraut in the prevention of colorectal cancer.

Is it possible to ferment early cabbage?

Early is not suitable for sourdough. The soft, tender leaves of early varieties do not have the real taste and crunchy qualities of a pickled vegetable. In addition, such cabbage will ferment for a long time due to its low sugar content and cannot be long-term storage. Therefore, in order to get high-quality and tasty sauerkraut, you should learn how to choose heads for fermentation and the seasonal period suitable for fermentation.

What kind of cabbage can be fermented?

Medium-late and late ripening varieties of white cabbage are suitable for fermentation. Well-proven cabbage varieties:

• Kharkov winter
• Slava 1305
• Present
• Belarusian
• Anniversary F1
• Moscow late
• Snow White

Choosing cabbage for fermentation is one of the main components of obtaining tasty pickles. Let us tell you the preferred properties of cabbage for fermentation. Choose:

• large dense heads of cabbage, flattened on both sides;
• cabbage without damage, putrefactive leaves with yellowish or gray inclusions;
• the heads of cabbage should have a fresh, pleasant cabbage smell;
• frozen cabbage is not suitable for fermentation.

Sauerkraut in a jar, recipe

You can ferment cabbage according to this recipe in small portions throughout the autumn-winter period and even in the spring until the new cabbage harvest.

• cabbage - 3 kg;
• medium carrot - 2 pcs.;
• salt - 2 tablespoons (large);
• sugar - 1 tablespoon without a slide;
• purified water - 1 l;
• bay leaf - 3-4 leaves;
• black pepper - 5-7 pcs.

1. Prepare the brine: boil water, add sugar and salt, cool.
2. Cut the cabbage into pieces or shred into strips in a convenient way.
3. Grind the carrots with a grater Korean carrots- it looks very beautiful!
4. Mix all the ingredients, lightly grind until juice forms, add spices.
5. Place the cabbage tightly in clean, dry jars, add the cooled filling, and cover the neck of the jars with plastic lids.
6. The cabbage should ferment at room temperature for 3-4 days. During this period, you should pierce the cabbage a couple of times a day to remove gases.
7. Then we close the jars and put them in the cold for better storage.

Sauerkraut without salt

Many people believe that fermenting cabbage is not complete without the presence of salt. This is an erroneous judgment. You can ferment cabbage without the salty component. Salt acts only as a preservative and does not affect the fermentation process of cabbage. And the resulting sourdough product without salt can even be considered dietary and can be used by people with kidney, stomach and heart ailments, of course in small quantities.

When fermenting cabbage without salt good addition Various spices are served: dill, bay leaf, caraway seeds, spicy clove inflorescences, allspice and black pepper, etc. The only disadvantage of fermenting cabbage without salt is its short shelf life - no more than two weeks. As for the rest - in terms of taste and preservation of vitamins, such cabbage is in no way inferior to other types of pickling.

Preparing sauerkraut without salt is simple and affordable. Let's share a classic recipe for sourdough vegetable.

1. Chop or shred clean cabbage leaves as desired.
2. Place the cabbage directly into clean jars, fill with clean water, add a weight and ferment. A dietary cabbage product without salt to maintain beneficial intestinal microflora will be ready in 3-4 days.
3. For gourmets, mix the cabbage with chopped carrots, garlic, celery and add some dill and caraway seeds. The taste of the cabbage will be much improved and you won’t even notice the lack of salt.
4. Unsalted cabbage pickle very helpful. You can drink it to maintain beneficial microflora or use it to ferment the next batch of fermented vegetables.

Sauerkraut without salt, video:

Sauerkraut in brine

Vegetables fermented together with cabbage in brine are extremely tasty, and an appetizer prepared according to this recipe will become your favorite dish, try it!

Proportions of products for cooking:

• cabbage - 4 kg;
• carrots - 0.2 kg;
• — 0.2 kg;
• tomatoes - 0.2 kg;
• dill seed - 1 teaspoon. spoon;
• garlic - 3-4 cloves;
• purified water - 1.5 l;
• salt - 70 g.

1. For the brine: dissolve salt in boiling water and cool.
2. Cut the cabbage into quarters.
3. We clean the pepper from grains.
4. Blanch the cabbage and peppers in boiling water for 5 minutes and transfer to a colander.
5. After cooling, cut the vegetables into cubes.
6. Chop the carrots randomly.
7. Mix the vegetables, add peeled tomatoes cut into slices, dill seeds and chopped garlic.
8. Place the vegetable mixture in a fermentation pan or clean jars and cover with cooled brine.
9. We compact the vegetables with pressure and let them ferment for no more than 3 days. Now we move it to a cool storage place.

Delicious and healthy sauerkraut with vegetables, seasoned sunflower oil will decorate your table.

Sauerkraut in a jar for the winter

You can stock up on crunchy vitamins for the winter by fermenting cabbage in jars. Let's share a popular and very simple recipe sourdough

Proportions of products for cooking:

• cabbage - 2-3 kg;
• carrots 1-2 pcs.;
• salt and sugar 1 table each. spoon.

1. Shred the cabbage into strips or large cubes, transfer to a wide bowl and grind with salt and sugar.
2. Using a grater or knife, turn the carrots into thin strips and mix with the cabbage. Mash thoroughly until the juice releases.
3. Now we compact the cabbage tightly to the very edges into clean, dry jars of containers that are convenient for you to store in the refrigerator. Usually cabbage immediately produces juice, which should cover the chopped vegetables.
4. Cover the jars with lids and place them in deep bowls, taking into account that the cabbage juice may overflow during fermentation.
5. The fermentation process lasts 3 days. From time to time, you should pierce the salt with a wooden stick to eliminate bitterness and release gases.

Quick preparation of sauerkraut

Do you want to taste delicious sauerkraut, but don’t have time to wait? We'll show you how to prepare original pickled vegetables in just a day.

Proportions of products for cooking:

• cabbage - 3 kg;
• pumpkin - 0.2 kg;
• carrots - 0.2 kg;
• orange - 1 pc.;
• salt - 2 teaspoons spoons;
• sugar - 0.150 kg;
• apple cider vinegar - 2 tablespoons;
• sunflower oil — 50 ml;
• purified water - 1 l.

1. Cut the cabbage coarsely into squares.
2. Three or cut the pumpkin and carrots into small cubes.
3. Remove the seeds from the orange and cut into pieces, leaving the peel.
4. Mix all the ingredients and sprinkle with some sugar (50 g).
5. Place salt, part of sugar - 100 g, apple cider vinegar, sunflower oil into boiling water.
6. Pour the resulting boiling mixture over the vegetables. Over the next 24 hours, the delicious savory saltiness can brighten up your meal.

Another recipe for express pickling cabbage, video:

Sauerkraut 3 liters in a jar, recipe

Salting cabbage in jars is convenient: you can prepare sauerkraut throughout the entire autumn-winter season in small portions and different recipes to your taste. Try pickling cabbage in jars using proven recipes.

Recipe No. 1 traditional

1. For a 3-liter jar we take a large head of cabbage (2.5-3 kg).
2. Cut or finely shred the cabbage - as you like and add 2 tablespoons. spoons of coarse salt.
3. Grind large carrots on a grater and add to the cabbage.
4. The mixed vegetables can be sprinkled with your favorite spices (pepper, cloves, dill seeds, anise or caraway seeds, etc.).
5. Knead the workpiece thoroughly until the juice is released and place it tightly in a dry, clean 3-liter jar.
6. The juice should cover the cabbage layer. To do this, we organize a bend: we bend the plastic lid in half and push it into the neck of the jar. We place a weight, a bottle of water or other weight on top.
7. During fermentation, the cabbage should be pierced to release gases. After 3-4 days, seal the pickles with a lid and put them in the cold.

Recipe No. 2 with honey

1. Shred a 2-3 kg head of cabbage into strips.
2. Mix cabbage with 1 chopped carrot (use a grater for Korean carrots).
3. Add a few peppercorns to the vegetables and compact them into a dry 3-liter jar.
4. Pour the cabbage with warm marinade prepared from 1 liter of water, 2 tablespoons of salt and 2 tablespoons. spoons of honey. Honey should be dissolved in warm water, not hot.
5. The cabbage is fermented for 2-3 days and then we take it out into the cold.

Sauerkraut with apples

Fermented cabbage with apples will surprise you with its taste and aroma. For sourdough, we choose whole, intact, mature, medium-sized ones with sourness. The best cabbage is made with Antonov apples, famous for their extraordinary aroma.

Proportions of products for cooking:

• cabbage - 5 kg;
• large carrots - 3 pcs.;
• Antonovka apples - up to 1 kg;
• salt - 120 g;
• sugar - 5 tablespoons
• dill or caraway seed - 1 tablespoon.

1. Shred the cabbage in any convenient way.
2. Grind the carrots and mix with cabbage.
3. Grind vegetables with salt, add spices.
4. Place the shredded cabbage and carrots in containers for pickling: jars, pans, buckets, etc., alternating layers of vegetables with apples. Large apples should be cut into quarters.
5. Cover the cabbage with oppression and leave to ferment for 3-5 days. Don’t forget to periodically pierce the cabbage to release gases.

Sauerkraut with pepper

For lovers of spicy fermented snacks, we offer a recipe for fermentation with hot pepper and garlic. Delicious pickles can be put on the table the very next day.

Proportions of products for cooking:

• cabbage - 3 kg;
• carrots - 2 pcs.;
• hot pepper - 1 pc.;
• garlic - 2-3 cloves;
• sugar - 100 g;
• salt - 60 g;
• vinegar - 2 tablespoons;
• bay leaf - 2-3 pcs.;
• purified water - 1 l.

1. Grind the cabbage into large squares, and the carrots into thin strips on a special grater.
2. Remove the seeds from the hot pepper and finely chop it into pieces.
3. Crush the garlic.
4. Mix all the vegetables and place them in a container for fermentation, sprinkle with bay leaves.
5. Prepare the brine: mix sugar and salt in hot water, add vinegar and pour the warm solution over the vegetables.
6. After standing for two hours, put the cabbage in the refrigerator.

Sauerkraut with horseradish

Sour cabbage with horseradish and anise - piquant and extremely tasty. We offer a pickling recipe that is extremely simple and deserves the attention of housewives.

Proportions of products for cooking:

• cabbage - 2 kg;
• horseradish - a small root;
• carrots - 2 pcs.;
• salt - 2 table. spoons;
• anise seed - 1 teaspoon;
• sugar - 1 tablespoon;
• purified water - 1 l.

1. We cut the cabbage in any way: into strips, pieces, squares. We do the same with carrots.
2. Peel the horseradish root and grate it.
3. Mix cabbage, carrots with horseradish and anise, lightly squeezing the vegetables.
4. We put the workpiece in a container for pickling and pour out the hot filling: dissolve salt and sugar in boiling water.
5. Cover the cabbage with a plate and place the weight.
6. We pierce the cabbage and remove the foam if necessary.
7. After 5 days, the cabbage finishes fermentation and can be stored in a cold place.

Delicious crispy sauerkraut recipe

We offer a classic recipe for sauerkraut, which is time-tested. If you follow the cooking sequence and maintain the proportions of the ingredients, the cabbage will turn out unusually tasty and crispy.

In city apartments it is usually not possible to store sauerkraut in large quantities, so fermentation can be done in small portions of 3-5 kg ​​of cabbage. In this way, you can provide your family with vitamins for the whole winter: bribe cabbage and ferment it throughout the winter and early spring.

Proportions of products for cooking:

• cabbage - 5 kg;
• carrots - 250 g;
• salt - no more than 125 g;
• cranberries, lingonberries - 0.5 cups or 250 g of sour chopped apples - optional;
• cumin seed - 1 tablespoon - optional.

• We remove the top leaves from dense cabbage heads. Next, shred by hand or using a shredder. You can chop the cabbage into large pieces. Grind the peeled carrots on a coarse grater and mix with the cabbage in a bowl, adding the required amount of salt. If necessary, use spices, cranberries, lingonberries or apples.
• Scald the container for pickling with boiling water and line the bottom with whole cabbage leaves. It is best to use large stainless steel, enameled or enameled pans for pickling cabbage. ceramic dishes. Small wooden tubs will also work.
• Place the mixed cabbage with salt, spices and additives in a container and lightly compact it. Place the cabbage to the top, leaving about 10 cm from the edge. Cover with cabbage leaves and clean cotton or linen cloth. Then we place the oppression. At home, you can use a three-liter jar or pan filled with water as oppression. Juice gradually forms and should completely cover the cabbage.

Fermentation of cabbage occurs at 18-20° and lasts 4-6 days. During fermentation, you should pierce the cabbage twice a day with a wooden stick to release gas bubbles and remove the foam. The finished cabbage should not be bitter; the pickled vegetable should be placed in a cool place to avoid peroxidation.

And finally, we’ll share some “grandmother’s tricks” that guarantee first-class crispy sauerkraut. Whether you believe some signs or not is up to you, but you can check!

• The most delicious sauerkraut is obtained when fermented on the waxing moon 5-6 days after the New Moon.
• You should ferment cabbage on the “male” days of the week with the letter “r”. Tuesday and Thursday - better days for pickling.
• You should start fermenting cabbage after October 14 - the Intercession of the Holy Virgin.
• Cabbage for pickling should have white, juicy leaves with a sweetish taste; sour cabbage prepared immediately after the first frost is especially successful.

IMPORTANT: During feasts, you can avoid rapid intoxication if you snack on strong drinks with sauerkraut. You can also relieve a hangover in the morning with sauerkraut brine.

• It is not recommended to wash cabbage before salting. Water removes lactic acid bacteria that promote fermentation. You just need to clean the outer leaves, and if subsequent leaves become dirty, wipe them with a dry, clean rag.
• The bottom of the container for pickling is covered with whole cabbage leaves; several cabbage leaves are also placed on top of the load on the shredded cabbage.
• For fermentation, use only coarse and medium grind salt. It is not recommended to use iodized salt and fine salt: fine salt can oversalt the cabbage, and iodized salt will make the cabbage soft and tasteless.
• For improvement taste qualities When fermenting sauerkraut, add black peppercorns, cloves, coriander, bay leaves, caraway seeds, cranberries, grapes, lingonberries, apples - to your taste.
• Cabbage, cut into large pieces - quarters or halves, as well as pickled whole heads, acquires a special taste.

Kvasim cabbage right, video:

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

Not so long ago, this product was prepared for the winter only in the fall, and the whole family usually took part in preparing winter supplies for use. It was fermented with the addition of carrots, beets, various berries and fruits, for which they chopped, chopped into pieces, quarters (peluski) or used whole heads of cabbage. Ready-made cabbage can not only be served with butter and onions, but also cooked from it as main courses, used as a filling for dumplings, pies and pies, and even boiled or cabbage soup.

Today I will introduce you to different ways preparing this very delicious snack for the winter.

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

The first recipe I want to introduce you to is classical technology fermentation of white cabbage, used in canning industries.

Currently, the most common method of preparing this snack is the shredding method. Vegetables are usually fermented in barrels, vats, plastic or enamel containers.

To ferment 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, Moskovskaya late and others).

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

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

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

Ingredients:

• Cabbage – 1 kg
• Carrots – 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 outer green leaves and from all visible damage and wash them well. Then carefully cut out the stalk with a knife and chop it. When chopping, if possible, you should get a straw of uniform size.

Wash the carrots, peel them from the top layer and grate them or cut them into thin strips. The color of the finished product depends on the amount of carrots. The more it is, the brighter the shade. At the same time, there should not be too many carrots, otherwise they will give the finished dish additional softness.

Mix all the vegetables and grind with salt. Add salt in the amount of 20 g per 1 kg vegetable mixture.

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

If you add more salt, 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.

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

Cannot be used for fermentation iodized salt, otherwise the cabbage will turn out soft.

Now we transfer the vegetable mixture into a large container and compact 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 bandage. Dill will give the finished dish a spicy aroma; in addition, it has antibacterial properties, which will prevent the proliferation of putrefactive bacteria.

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

I don’t add whole leaves because it’s not convenient to pierce the vegetable mixture to remove the accumulated gas.

Finally, we place a wooden circle or flat plate on top, the diameter of which should be slightly less than the diameter of the container itself, and place a load (for example, a jar of water or a clean calcined stone). The pressure should be heavy enough for the mixture to settle and become covered with brine.

Sauerkraut for several days at room temperature. The fermentation process begins almost immediately. Within a few hours, juice appears on the surface.

We pierce the fermented vegetable mixture in several places every day (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 also must be removed as it forms.

The favorable temperature for fermentation is in the range of 15-22°C. If the temperature is below 15°C, 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. By this time the brine will become transparent. 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 ready-made dish, taking a sample starting from the 3rd day.

As soon as the snack acquires a pleasant taste and sufficient sourness, the containers are removed to a cool place (cellar or basement). I'm shifting ready-made snack V 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, fermentation with beets is perhaps considered the best of them. That is why it is very popular, because of the amazing taste of the finished product and 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 to look at.

To prepare this dish, I took a large fork of the Slava variety, one medium beet of a dark burgundy color, which turned out to be very sweet in taste. I indicate the quantity of ingredients for one 3-liter jar.

Ingredients:

• Cabbage – 2.5 kg
• Beets – 1 pc. (average)
• Sugar – 1 heaped tablespoon
• Hot peppers- 1 PC.
• Garlic – 5 cloves

I washed the forks, removed the top leaves, cut them into two parts and removed the stalk. Then I chopped it with a knife into small strips. I washed the beets well with a coarse grater, peeled them and chopped them on a coarse grater.

Peeled the garlic and finely chopped it with a knife. I washed the hot pepper, removed the seeds and membranes and finely chopped it.

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. Placed the vegetable mixture in a well-washed jar, compacting it tightly with a wooden rolling pin. I placed the jar in a deep plate, since during the fermentation process the juice flows out of the jar.

Let me make a reservation right away that I placed the chopped vegetables in the jar in two stages. First, I filled the jar and waited 20-30 minutes until the vegetables released their juice and the mixture settled a little. Then I added the remaining vegetables.

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

I pierced the contents of the jar every day (morning and evening) with a large knife. I also removed any foam that appeared in the morning and evening.

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 stored it in the refrigerator.

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 greens.

Crispy sauerkraut for the winter (instant recipe in jars)

Here is another recipe for this wonderful dish. We will also ferment vegetables in jars for this recipe.

We take ripe forks of late varieties, carrots of mid-season or late-ripening varieties (they have 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, and remove the stalks. Next, we chop or chop them. Wash the carrots under running water, peel the skins and grate them on a coarse grater.

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. There is no need to compact it. The vegetable mixture should lie freely.

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

The jars must be placed in a deep container (plate or basin), since as fermentation proceeds, the brine will flow out of the jars.

Fermentation time is approximately three days. Every day (morning and evening) we pierce the contents of the jars in several places, and also remove any foam that appears. Pour the leaking brine back into the jars.

After three days, pour the brine from the jars through cheesecloth into a saucepan, dissolve the sugar in it, pour it back into the jars, which we close with plastic lids and put in a cool place.

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

After 8-10 hours the appetizer is ready. It turns out crispy, slightly sweet, and can be served without any dressing.

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 variety Slava, which turned out to be strong and juicy, and one carrot of the Karotel variety, which has sweet flesh delicate taste, juicy and crispy.

Ingredients:

• Cabbage – 2.5 kg
• Carrots – 1 pc. (average)
• Salt – 2 heaped tablespoons
• Sugar – 2 heaped tablespoons
• 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 into thin strips. Finely shredded cabbage will ferment faster.

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

This is a good signal; 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, I poured it over the vegetables in the jar. I placed the jar in a deep plate, since during the fermentation process the juice flows out of the jar.

In the morning and evening, I pierced the contents of the jar with a knife to release gas bubbles released during fermentation and removed the foam that appeared.

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

I would like to note that this recipe is suitable for those who live in a city apartment and do not have the opportunity to store the preparations in the basement or cellar. With this recipe, you can ferment vegetables all winter and spring as you eat them.

Recipe for homemade sauerkraut in a saucepan, like my grandmother's

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

Ingredients:

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

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

We wash the heads of cabbage well, remove the stalks and, putting a couple of small heads of cabbage aside, cut into strips using a shredder or knife. Wash the carrots thoroughly, peel and grate on a coarse grater or cut into thin strips. We cut the remaining heads of cabbage into 8 pieces each.

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

Now transfer half of the vegetable mixture into a large enamel pan without chips and compact it well. Next, lay out in an even layer the heads of cabbage cut into pieces, 3-5 bay leaves, dill seeds wrapped in gauze or bandage and the remaining half of the shredded vegetables.

We compact everything tightly, cover it with a wooden circle or flat plate and press it down with a weight.

Cover the pan with a towel or napkin, since the vegetable mixture must breathe, and leave to ferment at room temperature (20-22°C).

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

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

If you want the vegetables to be slightly sour, then start sampling on 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.

Previously, in the absence of a cellar, we stored it on the balcony. If it defrosts, then it must be consumed as soon as possible, since 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 prepare this snack 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 berries

Now that we have prepared a sufficient amount of an easy-to-prepare, but nevertheless wonderful snack, let’s try another wonderful recipe.

We will sauerkraut with apples, cranberries and rowan berries.

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 winter varieties (I have one large fork weighing 3 kg), carrots, cranberries, rowan and sweet and sour apples. I used the Semerenko variety of apples.

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

Then she began to put the vegetable mixture into the pan in layers, compacting it tightly and layering it with apples and berries.

I laid out the remaining vegetable mixture as the last layer, compacted everything tightly again, covered it with a flat plate, pressed it down with a weight and left it to ferment at room temperature.

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

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

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

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