Sauerkraut cabbage recipes. Secrets and recipes for sourdough cabbage for the whole winter. Rules for making sauerkraut
Sauerkraut is the simplest and most common way of processing to preserve it for a long time. There is rarely a hostess who would not prepare sauerkraut for the winter.
Cabbage is fermented in the fall, from about the second half of September to the middle of November, during the period of mass ripening of late and mid-late varieties.
Early varieties of cabbage are unsuitable for sauerkraut, since their heads are loose, more green. In addition, early varieties of cabbage are poorer in sugar, so they ferment worse.
There are several types sauerkraut- shredded, chopped and headed.
At home, chopped and headed cabbage is more often prepared, less often shredded.
Heads of cabbage are cleaned before pickling - all dirty and green leaves are removed, the stumps, rotten and frozen leaves are cut off and crushed.
Chop the carrots too. Pre-wash it well and clean it. Carrots are taken in the amount of 3 percent of the weight of prepared cabbage (300 grams of carrots per 10 kilograms of cabbage).
Salt should be edible, fine, put it at the rate of 2 - 2.5 percent of the weight of cabbage (200 - 250 grams per 10 kilograms of cabbage).
In addition to carrots, you can also add apples, lingonberries, cranberries, caraway seeds, bay leaves. These additives give to taste.
Before putting the cabbage into the barrel, rub the cabbage in small portions with your hands on the table, sprinkling it with salt and giving the necessary additives until it starts the juice. After that, it is laid in a barrel, and each layer with a thickness of 20 - 40 centimeters is tightly rammed. The bottom of the barrel is pre-lined with well-washed cabbage leaves.
Having finished laying the cabbage, it is covered on top with green cabbage leaves, then with a napkin, a circle is placed under it and a load is applied. After a day, a brine should appear on the surface of the underpressure circle.
The first sign of fermentation that has begun is the appearance of gas bubbles and foam on the surface of the brine, which must be removed.
Some housewives needlessly underestimate a simple technique that improves the taste of cabbage. During fermentation, it forms chazy with an unpleasant odor that negatively affects the taste. cooked cabbage. To get rid of this, it is necessary to pierce the cabbage every one or two days in several places with smooth, pointed sticks to the bottom. The piercing is repeated five or six times until the foul-smelling gas ceases to come out of the holes.
After the cabbage has settled (by 20 - 30 centimeters), it is necessary to remove the load and the underpressure circle, remove the top layer of whole leaves and a layer of browned cabbage. The loaded load must be washed with hot soda solution, and the napkin - first in water, and then in a saturated saline solution. Wring out the napkin and cover the surface of the sauerkraut. The edges are tucked into the barrel. Then impose a clean circle and a smaller load. The size of the load should be such that the brine comes out to the edge of the underpressure circle. In this form, the cabbage is stored.
If after two or three days the brine does not appear on top of the cabbage, then the load must be increased or the barrel should be topped up with brine.
The best temperature for the fermentation period is room temperature, for winter storage - from 5 degrees Celsius to zero.
Sauerkraut is considered ready to eat when lactic acid fermentation is over. By the end of fermentation, it acquires a light, amber-yellow color, has a pleasant smell and sour taste. A bitter taste indicates an abnormal course of fermentation or poor-quality preparation of cabbage for sauerkraut (poor cleaning, green leaves are left). The unpleasant smell of cooked cabbage indicates that care for it during fermentation was poor (gas was not removed).
In the finished sauerkraut, there should be enough brine, which has a hazy yellow color and a pleasant sour-salty taste.
Depending on the temperature, cabbage is ready in 15-20 days.
When sauerkraut is sauerkraut, pure cultures * of certain bacteria necessary for fermentation can be introduced. In this case, lactic acid fermentation begins immediately, suppressing the development of unnecessary microorganisms.
* (Pure cultures are microorganisms grown on a specific nutrient medium.)
The introduction of pure cultures accelerates the process of sauerkraut and creates conditions for obtaining the best quality of finished products - it acquires a pleasant taste and smell. Cabbage is better preserved, vitamin C is less destroyed.
Sourdough is a pure culture of lactic acid bacteria that ferment sugar into lactic acid without by-products.
A pure culture of lactic acid bacteria can be ordered from the All-Union Institute of Agricultural Microbiology (Leningrad, Herzen, 42), which distributes them in test tubes.
When stored in a cool place, the starter does not lose its qualities within one month.
Prepare the working starter as follows.
Take 100 grams of fresh chopped cabbage, 1 liter of water and 100 grams of barley or wheat flour. A mixture of cabbage and flour in a canvas bag is suspended in a saucepan so that it does not touch the bottom, and 1 liter of water is poured. The water in the pan is slowly heated and then boiled for an hour.
After that, the bag is lifted above the liquid and the liquid is allowed to drain. The broth is topped up to 1 liter, cooled to 35 degrees and fermented with the addition of laboratory ferment in the amount of 10 cubic centimeters. The broth fermented in this way is closed tightly and stored at a temperature of 20-30 degrees for two days. After that, the working starter is ready. It does not last longer than three or four days. The leaven is sprinkled into the cabbage when loading it into a barrel (dishes), but it is best to add the leaven when rubbing the cabbage with salt.
Here are the most common salting recipes, using which you can get delicious sauerkraut.
Instead of cranberries, you can put lingonberries in cabbage, in the same amount.
You can also ferment cabbage in whole heads or halves. Such pickling is especially common in Ukraine.
For fermentation, they take cabbages of the latest varieties, dense. They clean them white and put them in a barrel. The bottom of the barrel is lined with green cabbage leaves, on top too. A napkin, a circle and a load are placed on the cabbage, then it is poured with 4% brine (400 grams of salt per bucket of water). Care during the pickling process is the same as for chopped or shredded cabbage.
Whole heads and halves can be salted together with chopped (chopped) cabbage and carrots. They do it this way: add carrots to chopped cabbage and grind with salt. Lay it in a prepared barrel with a layer of 30 centimeters. Then put a number of whole heads or halves. Chopped cabbage is laid on them, etc. They are covered with a green cabbage leaf, a napkin, a circle on top and a load is placed. The fermentation conditions are the same as for chopped cabbage. Requires piercing with sticks.
There is also a method of sauerkraut halves using blanching. Prepared heads of cabbage are blanched in boiling brine (salted water) for two to three minutes. After cooling, they are tightly placed in a barrel and sprinkled with salt. Top with green cabbage leaves, a napkin, a circle and put a load.
In Ukraine, sauerkraut with pickled mushrooms and parsnips is widely practiced. For this, cabbage is fermented in the usual way with carrots, and after fermentation is completed, it is mixed with chopped pickled mushrooms and placed in glass jars. This requires hermetic sealing.
Cabbage with parsnips is prepared as usual, but as spices, in addition to carrots, they also take parsnips. Shredded carrots and parsnips are added to the cabbage by grinding it with salt.
You can also ferment cabbage with table beets, which are pre-blanched in boiling water for two to three minutes, cooled, peeled and cut into circles or squares. You can skip the beets through a shredder, like carrots.
Cabbage is loaded into a barrel, as with ordinary fermentation, layered with beets or mixed with salt when grinding.
Beets color the cabbage pink and give it a pleasant sweet taste.
The cabbage is peeled white, the heads are cut into slices and blanched in boiling water. Take out and cool; the broth is also cooled.
Then the cabbage is tightly placed in a bowl, salt, sugar, allspice, bay leaf and vinegar are added, covered with a napkin, a circle under the knee and a light load is placed. After that, it is poured with cold broth. After three days, the cabbage is ready to eat.
Strong pickled cucumbers are prepared in advance (see p. 75.) In the prepared barrel, the bottom is lined with green cabbage leaves and two buckets of chopped cabbage with carrots are placed, on them a bucket of pickles, then a bucket of cabbage, etc.
The layout of the barrel is completed with cabbage, covered with green cabbage leaves, a circle and a load are placed.
The conditions for fermentation and care are the same as for conventional fermentation. Fermentation lasts 30 days, after which cabbage and cucumbers are suitable for consumption.
Cucumbers are slightly squeezed, crispy, without voids, sour-saltish taste, with the smell of sauerkraut.
The brine should be cloudy, sour-salty taste, pleasant smell, and the taste of the brine is sharper than cabbage and cucumbers separately.
Cabbage "Provencal"
Cabbage "Provencal" is prepared from sauerkraut and additives in the form of soaked apples, pickled stone fruits and grapes, cranberries and lingonberries, sugar and vegetable oil.
Cabbage, pickled with whole heads, is chopped or cut with a knife into squares 3X3 centimeters in size.
Pickled stone fruits and grapes must be whole, not crushed, without stalks; soaked apples are cut into 8 slices just before use, since they darken from a long lying without brine. Cranberries and lingonberries are washed, and only good-quality fruits are selected. Vegetable oil is filtered through cheesecloth. Cabbage is chopped on the table and here, with the help of a wooden paddle, it is mixed with prepared additives until they are evenly distributed throughout the mass of cabbage.
The mixture is placed tightly (but without strong pressure) in prepared clean dishes, poured with strained marinade filling from fruits and berries and stored in this form at a temperature of 0 to 5 degrees Celsius. Under such conditions, "Provencal" can be stored for 10 days.
There are a lot of recipes for cooking cabbage "Provencal". Here are the most common ones.
"Provencal" with tomato puree
"Provencal" with tomato puree
"Provencal" with mustard and marinade filling
"Provencal" with fruit and berry mixture
In the process of preparing Provencal cabbage, it is allowed to replace one fruit and berry component with another. However, it is desirable that the total number of them be at least four.
Sauerkraut with whole heads sounds intriguing, doesn't it? However, believe me, everything is much more real than you can imagine!
It should be noted that for such fermentation, only the best heads of cabbage, dense (late varieties) are taken. The upper green leaves are completely removed (cleaning goes right up to the white leaves). After the peeled heads are placed in a barrel, the bottom of which is previously lined with green leaves. The top is also covered.
Then a napkin, a circle and a load are placed on the cabbage, and then all this is poured with a special brine (400 g of salt per bucket of water). Care in the process of pickling heads of cabbage is the same as when pickling chopped or shredded cabbage.
We, in turn, provide more exact recipe sauerkraut whole heads
So, for this process we need the following products:
cabbage heads (or halves) - 10 kg
for brine:
salt - 320 g
water - 8 l
Cooking method:
everything is done in the same way as indicated in the description above (cabbage is cleaned, placed in a barrel, poured with prepared brine).
It should be noted that whole heads of cabbage and their halves can easily be salted together with chopped or shredded cabbage and carrots.
So, to ferment such an assortment, you need:
carrots - 300 g
prepared cabbage - 10 kg
salt - 200 g
Cooking method:
1. Add carrots to chopped cabbage. We grind everything with salt.
2. Then, with a layer of 30 cm, lay the cabbage with carrots in a previously prepared barrel.
3. After that, we lay a number of whole heads of cabbage or their halves, well, and on them - again chopped cabbage.
4. Then the process is repeated until the barrel is completely filled. After that, we close the top with green cabbage leaves, a napkin, and then a circle. Don't forget to put weight on the circle.
In this case, the fermentation process will take place similarly to the process of sauerkraut chopped cabbage. It is recommended to periodically pierce the cabbage with sticks to speed up the process of removing gases.
There is another way of sauerkraut with heads of cabbage - using blanching. This is perhaps one of the most simple ways pickles.
For this you will need:
salt - 600 g
prepared cabbage - 10 kg
Cooking method:
1. Blanch prepared heads of cabbage in boiling brine (salted water) for 2-3 minutes. After they cool down, they are tightly packed in a barrel and sprinkled with salt.
2. Then we close the top with green cabbage leaves and, as before, with a napkin, circle, lay out the load.
It should be noted that these are far from all methods of sauerkraut with whole heads of cabbage. Similarly, you can ferment cabbage with mushrooms, beets, parsnips, etc. However, with any recipe, salting must be done diligently, carefully, in compliance with the necessary rules of hygiene.
Moreover, to simplify the process, you can use ordinary glass jars or enamelware instead of one large barrel, which would have wide enough holes (throats). A head of cabbage can also be divided into more parts (four or more). In any case, the sauerkraut process, done with love and good mood, will bring just excellent and very tasty results in winter!
Let everything work out for you!
This article will discuss the preparation of a very tasty and healthy dish that will serve as a reserve for the winter - sauerkraut.
There are several types of sauerkraut, but the information will be about the following home recipes: proper sauerkraut of heads (heads) and large pieces in halves and quarters, blanching small and large heads of cabbage as a whole.
Sauerkraut contains many vitamins (in particular, C and P) and trace elements that help normalize digestion and cleanse the liver.
In order to make sauerkraut into pieces quickly, you will need any container, for example, a plastic bucket or barrel, from where it will be convenient for you to get the product.
Ingredients
Servings: - + 75
- cabbage 10 kg
- salt 250-350 g
- carrots (also welcome in Korean) 500 g
- Rye bread 2-3 slices
- boiled water 7 l
- spices (optional) 100-200 g
per serving
Calories: 19 kcal
Proteins: 1.8 g
Fats: 0.1 g
Carbohydrates: 4.4 g
50 min. Seal
To cook cabbage in large pieces, you must first prepare all the ingredients. Cut rotten and damaged leaves from cabbage.
Then you should chop the cabbage coarsely, leaving the stalk intact, as it holds the leaves.
Grind carrots (but not in circles), for example, chop with a knife or grate, and prepare several hundred grams of spices to choose from, for example, cranberries or peppers, boiled onions. Pour carrots and spices into a bowl.
Pour the sourdough brine over the quarters. Mix salt with water (7 liters) until completely dissolved).
Repeat all of the above, performing the procedure in “layers” until the vessel is filled. Then pour the brine again. Lay the leaves on top of the cabbage.
Ferment for about a week, storing in a warm room, then 1-2 weeks in a cool one. The cabbage is ready - the cooking process is not long and simple.
Sauerkraut in bunches
For salting heads of cabbage, you will need cabbage of later varieties.
The upper green leaves must be cut off completely, stripped to white leaves.
You need to cut the stalk so that the cabbage brine gets inside, and the cabbage becomes more salty and sour.
Further actions are identical (spices, as mentioned, you can use a variety of). It is advisable to periodically (a couple of times a day) pierce the cabbage with chopsticks so that gases come out of it.
Store in cool conditions 1.5 - 2.5 weeks.
The method of blanching heads of cabbage (treatment with boiling water)
To salt the heads, they should be blanched in boiling brine (the preparation of which was briefly described earlier) for about three minutes.
You need to let the heads cool down. After cooling, place the heads tightly in a bucket and add about half a kilogram of salt. After, as in the previous methods, cover with cabbage leaves and leave for a couple of weeks.
Advice: if you want more sour cabbage, use the heading method. Don't want to bother too much? Use the blanching method as it is the easiest. Do you want variety? Add different spices, spicy horseradish or garlic, beets, experiment with spices. You can also pickle vegetables with vinegar, as described in our other articles.
After reading this article, you learned how to ferment cabbage. You can serve chopped sauerkraut - a fairly common way, as evidenced by many photos and videos on the Internet.
Sauerkraut is both a good appetizer for any dish, and a component of some dishes, for example, cabbage rolls (unlike classic cabbage rolls), delicious salads and mushroom pies. Crispy cabbage will appeal to many, being a common dish in different countries.
It is believed that sauerkraut is very useful, namely:
Rules for making sauerkraut
It is desirable to choose cabbage of late varieties, for lack of use medium-late. Early cabbage cannot be fermented according to all the rules, as it has loose heads of cabbage and leaves that have a bright, in green. Such cabbage does not have enough sugar, so the fermentation processes are significantly slowed down.
If the hostess decides to add carrots to the cabbage, you need to follow the rule: carrots should be about 3% of all components of the dish.
If you need to ferment 1 kg of cabbage, then only 30 g of carrots will be required. The salt should be coarse. It should be remembered that iodized is not suitable.
To make the dish more healthy, you can use sea salt, but you should check that it is not iodized.
This information can be seen on the packaging.
Many practice the use of a variety of additives that serve for taste and benefit: cumin, beets, use bay leaves, which give the cabbage a special fragrant aroma.
Sauerkraut recipe for the winter
This recipe is designed for cooking sauerkraut crispy.
Required:
- white cabbage - usually one large fork weighs 3-4 kg;
- carrots - 4-5 pieces, if it is medium in size. Often choose juicy;
- salt - three full, but without top tablespoons;
- dill seeds - 1-2 tablespoons, add to taste. You will need dill with umbrellas, which is enough to create closures for the winter.
The cabbage is thoroughly washed and carefully cleaned of top, dirty or rotten leaves. You can shred it with an ordinary knife, if possible use a special shredder.
Some housewives prefer to rub it with a Berner grater, in which case it is possible to adjust the width of the future sauerkraut, making it thick, medium or very thin.
After chopping, the cabbage is neatly folded into a pre-prepared, clean, enameled basin; a large saucepan is also suitable.
It must be remembered that it is forbidden to use aluminum utensils for salting cabbage. In the container, they begin to knead it with their hands, gradually adding salt in small portions. Soon the cabbage should begin to release juice, then you need to leave it to salt out for 1-2 hours.
Dill seeds should be washed well, finely chopped and also sprinkled with cabbage. All ingredients are mixed with grinding movements.
After making sure that all the components are sufficiently well mixed, the hostess can lay out the cabbage in jars.
Each time you need to tightly tamp so that the cabbage is not higher than the shoulders of the jar. It is necessary to leave room for the brine, which will quickly begin to stand out.
After laying all the ingredients in jars, it is necessary, if possible, to lay them not on flat, but on dishes with recesses.
Such actions are necessary if there is a risk of brine leakage. The jar is left to ferment for 2-3 days.
The exact time required to cook cabbage that is optimal in taste is calculated depending on the overall temperature in the apartment. Leaving jars of cabbage for fermentation, do not cover them with a lid.
The readiness of cabbage can be determined if it has noticeably turned white, and the juice has ceased to stand out. Jars of salted cabbage are covered with plastic lids.
They can be placed in the refrigerator and in the cellar. Many people prefer to immediately eat the first jar in order to take a sample from the closure.
Whole heads of cabbage for the winter
Cabbage can be fermented not only by cutting into small slices, but also by whole heads of cabbage.
Especially large ones, those that exceed 18 cm in diameter, are cut into several parts.
For such cabbage, dishes of large diameter are needed. The product is laid in layers, alternating large parts with finely chopped cabbage. All layers must be compacted with high quality. For 10 kg of cabbage you need 300 g of salt.
Some prefer to harvest large heads of cabbage without adding small cabbage. For cooking, you need a capacious barrel, on the bottom of which cabbage leaves are laid out without gaps. Heads of cabbage are not stacked to the top, covered with large leaves.
Heads of cabbage should be watered with brine until it covers the topmost layer. The standard brine recipe is simple: mix 10 liters of water with 800 grams of salt.
Sauerkraut without salt
Raw foodists prefer to make their food as healthy as possible, so they try not to add salt to the lids. To prepare 2 heads of cabbage, you need 700-800 g of carrots.
It is recommended to add ½ tsp to the dish. ground pepper, Korean or chili is considered the most suitable. You will need dry ground paprika, 60g is enough.
Cabbage is chopped coarsely, carrots are usually cut into circles. The ingredients are placed in a bowl, seasoning is added, no need to knead.
It is necessary to take three-liter jars, place cabbage in them and crush with a wooden pusher until firm. 10 cm should remain to the neck. Cabbage is poured clean water until the leaves are completely covered.
A load is placed on the cabbage in the form plastic bottles with water. Every two hours, the product is pressed down with a load until excess carbon dioxide is released. After 2 days, the cabbage is ready for use or installation in the cellar or refrigerator.
Sauerkraut, harvested in any way, can only bring benefits. If you correctly measure the amount of all the ingredients, follow the cooking technology, then this dish will delight the family all winter.
If you find an error, please highlight a piece of text and click Ctrl+Enter.
Sauerkraut - technology, tips, recipes
Sauerkraut is the simplest and most common way of processing to preserve it for a long time. There is rarely such a hostess who would not harvest cabbage for the winter.
Cabbage is fermented in the fall, from about the second half of September to the middle of November, during the period of mass ripening of late and mid-late varieties.
Early varieties of cabbage are not suitable for sauerkraut, as their heads are loose, more green in color. In addition, early varieties of cabbage are poorer in sugar, so they ferment worse.
There are several types of sauerkraut: shredded, chopped and headed.
At home, chopped and headed cabbage is more often prepared, less often shredded.
Heads of cabbage are cleaned before pickling - all dirty and green leaves are removed, the stumps, rotten and frozen leaves are cut off and crushed.
Chop up the carrots too. Pre-wash it well and clean it. Carrots are taken in the amount of 3 percent of the weight of prepared cabbage (300 grams per 10 kilograms of cabbage).
Salt is used for food, small at the rate of 2-2.5 percent of the weight of cabbage (200-250 grams per 10 kilograms of cabbage).
In addition to carrots, you can also add apples, lingonberries, cranberries, caraway seeds, bay leaves. These additives give to taste.
Before laying in a barrel, the cabbage is rubbed in small portions by hand on the table, sprinkling it with salt and giving the necessary additives until it mixes well and starts the juice. After that, it is laid in a barrel and each layer with a thickness of 20-40 centimeters is tightly rammed. The bottom of the barrel is pre-lined with cabbage leaves.
Having finished laying the cabbage, green cabbage leaves, a napkin are laid on top, a circle is placed under it and then a load is applied. A brine should appear on the surface of the underpressure circle in a day.
The first sign of fermentation is the appearance of gas bubbles and foam on the surface of the brine, which must be removed.
Some housewives in vain underestimate one simple trick, which improves the taste of cabbage. During fermentation, it produces gases with an unpleasant odor, which negatively affects the quality of the finished cabbage. To get rid of this, it is necessary to pierce the cabbage every 1-2 days in several places with smooth pointed sticks to the bottom. The piercing is repeated about 5 times until the foul-smelling gas stops emitting from the holes.
After the cabbage has settled (20-30 centimeters), it is necessary to remove the load and the underpressure circle, remove the top layer of whole leaves and the layer of browned cabbage. The inflated circle must be washed with hot soda solution, then a napkin - first in water, then in a saturated saline solution. Wring out the napkin and cover the surface of the sauerkraut. The edges are tucked into the barrel. Then impose a clean circle and a smaller load. The size of the load should be such that the brine comes out to the edge of the underpressure circle. In this form, the cabbage is stored.
If after 2-3 days the brine does not appear on top, then the load is increased or the brine is added.
The best temperature for the fermentation period is room temperature, for winter storage - from 5 degrees Celsius to zero.
Sauerkraut is considered ready for use when lactic acid fermentation is over. By the end of fermentation, it acquires a light, amber-yellow color, has a pleasant smell and sour taste. A bitter taste indicates an abnormal course of fermentation or poor-quality preparation of cabbage for sauerkraut (poor cleaning, green leaves are left). The unpleasant smell of cooked cabbage indicates that care for it during fermentation was poor (gas was not removed).
In the finished sauerkraut, there should be enough brine, which has a cloudy yellow color, sour-salty taste.
Depending on the temperature, cabbage is ready in 15-20 days.
When sauerkraut, it is possible to introduce pure cultures (these are microorganisms grown on a certain nutrient medium) of lactic acid bacteria necessary for fermentation. In this case, lactic acid fermentation immediately develops, the development of unnecessary microorganisms is suppressed.
The introduction of pure cultures accelerates the process of sauerkraut and creates conditions for obtaining the best quality of finished products - it acquires a pleasant taste and smell. Cabbage is better preserved, vitamin C is less destroyed.
Sourdough is a pure culture of lactic acid bacteria that ferment sugar into lactic acid without by-products.
When stored in a cool place, the starter does not lose its qualities within one month.
Prepare the working starter as follows. Take 100 grams of fresh chopped cabbage, 1 liter of water and 100 grams of barley or wheat flour. A mixture of cabbage and flour in a canvas bag is hung in a saucepan so that it does not touch the bottom, and 1 liter of water is poured. The water in the pot is slowly heated to a boil and then boiled for an hour.
After that, the bag is lifted above the liquid and the liquid is allowed to drain, slightly squeezing it. The broth is added to 1 liter, cooled to 35 degrees and fermented with the addition of laboratory ferment in the amount of 10 cubic meters. see. The broth fermented in this way is closed tightly and stored at a temperature of 20-30 degrees for two days. After that, the working starter is ready. It does not last longer than 3-4 days. The leaven is sprinkled into the cabbage when loading it into a barrel (dishes), but it is best to add the leaven when grinding the cabbage. Here are the most common salting recipes, using which you can get delicious sauerkraut.
Cabbage with apples
cabbage prepared
Carrot
Fresh apples (medium and small)
Salt
10 kg
300 g
500 g
250 g
cabbage with cranberries
cabbage prepared
Carrot
Cranberry
Salt
10 kg
300 g
200 g
250 g
You can take lingonberries instead of cranberries in the same amount
Cabbage with cumin
cabbage prepared
Carrot
cumin seeds
Salt
10 kg
500 g
5 g (2 teaspoons)
200 g
cabbage with bay leaf
cabbage prepared
Carrot
Bay leaf
Salt
10 kg
500 g
15 g (25 sheets)
250 g
spicy cabbage
cabbage prepared
Carrot
cumin seeds
coriander seeds
Allspice (peas)
Apples cut into slices
Salt
10 kg
500 g
5 g (2 teaspoons)
0.2 g (1/4 teaspoon)
3 g (10 peas)
800 g
100 g
Sauerkraut and whole heads of cabbage or halves. Such pickling is especially common in Ukraine in different versions.
For fermentation, they take cabbages of the latest varieties, dense. They clean them white and put them in a barrel. The bottom of the barrel is lined with green cabbage leaves, on top too. A napkin, a circle and a load are placed on the cabbage, then it is poured with 4% brine (400 grams of salt per bucket of water). Care in the pickling process is the same as for chopped cabbage.
Cabbage heads 10 kg
Brine:
water 8 l
salt 320 g
Whole heads and halves can also be salted together with chopped (chopped) cabbage and carrots. They do it this way: add carrots to chopped cabbage and grind with salt. Lay it in a prepared barrel with a layer of 30 centimeters. Then put a number of whole heads or halves. Chopped cabbage is laid on them, etc. They are covered with a green cabbage leaf, a napkin, a circle on top and a load is placed. The fermentation conditions are the same as for chopped cabbage. Requires piercing with sharp sticks.
Cabbage prepared 10 kg
Carrot 300 g
Salt 200 g
cabbage halves
The people have a way of sauerkraut halves using blanching. Prepared heads of cabbage are blanched in boiling brine (salted water) for 2-3 minutes. After cooling, they are tightly placed in a barrel and sprinkled with salt. Top with green cabbage leaves, a napkin, a circle and put a load.
Cabbage prepared 10 kg
Salt 600 g
Cabbage with pickled mushrooms
In Ukraine, sauerkraut with pickled mushrooms and parsnips is widely practiced. To do this, sauerkraut is fermented in the usual way with carrots, and after fermentation is completed, it is laid out in glass jars, where pickled mushrooms are added, which are pre-crushed and mixed with sauerkraut. This requires hermetic sealing.
Cabbage prepared 10 kg
Carrot 300 g
Salt 160 g
Pickled mushrooms 900 g
Cabbage with parsnips
Cabbage with parsnips is prepared as usual, but besides carrots, they also take parsnips as spices. Parsnips are prepared for fermentation in the same way as carrots. Prepared carrots and parsnips are added to the cabbage together when grinding it. Salt is also added to this.
Cabbage prepared 10 kg
Carrot 600 g
Fresh parsnips 300 g
Salt 200 g
Cabbage with beets
Cabbage is also fermented with table beets, which are pre-blanched in boiling water for 2-3 minutes, cooled, peeled and cut into circles and squares. You can chop beets like carrots.
Cabbage is loaded into a barrel, as with ordinary fermentation, layered with beets or mixed during grinding.
Beets color cabbage pink and give it a pleasant sweet taste.
Cabbage prepared 10 kg
Beetroot 400 g
Salt 170 g
cabbage with sugar
Cabbage prepared 10 kg
Carrot 300 g
Sugar 80 g
Salt 170 g
Sauerkraut with Vinegar
The cabbage is peeled white, the heads are cut into slices and blanched in boiling water. Take out and cool, broth too.
Then the cabbage is tightly placed in a bowl, salt, sugar, allspice, bay leaf and vinegar are added, covered with a napkin, a circle under the knee and a light load is placed. After that, it is poured with cold broth. After three days, the cabbage is ready to eat.
Cabbage prepared 10 kg
Allspice 1 g (20 peas)
Bay leaf 2 g (10-12 sheets)
Sugar 20 g (2 teaspoons)
Salt 10 g (1 teaspoon)
Vinegar 20 g (4 teaspoons)
Decoction 1 l
Sauerkraut with cucumbers
Strong pickled cucumbers are prepared in advance. In the prepared barrel, the bottom is lined with a green cabbage leaf, then they put two buckets of chopped cabbage with carrots, a bucket of pickles on them, then two buckets of cabbage, etc.
The layout of the barrel is completed with cabbage, covered with green cabbage leaves, a circle and a load are placed.
The conditions for fermentation and care are the same as for conventional fermentation. Fermentation lasts 30 days, after which cabbage and cucumbers are quite suitable for consumption.
Cabbage 10 kg
Carrot 330 g
Strong pickled cucumbers 7-8 kg
Cucumbers are slightly squeezed, crispy, without voids, sour-saltish taste, with the smell of cabbage.
The brine should be cloudy, sour-salty taste, pleasant smell, and the taste of the brine is sharper than cabbage and cucumbers separately.
Cabbage "Provencal"
Cabbage "Provencal" is made from ready-made sauerkraut and additives in the form of soaked apples, pickled stone fruits and grapes, cranberries and lingonberries, sugar and vegetable oil. Cabbage "Provencal" is prepared according to various recipes.
Cabbage, pickled with whole heads, is chopped (chopped) into squares 3x3 centimeters in size.
Pickled stone fruits and grapes are taken whole, not wrinkled, without stalks, soaked apples are cut. Cranberries and lingonberries are washed and only good-quality fruits are selected. Apples are cut into 8 slices just before use, as they darken from long lying without brine. Vegetable or Provence oil is filtered through gauze. Cabbage is chopped on the table and here, with the help of a wooden paddle, cabbage is mixed with additives until they are evenly distributed throughout the mass of cabbage.
The mixture is placed tightly, but without strong pressure, into prepared clean dishes, poured with strained marinade filling from fruits and berries, and stored in this form at a temperature of 0 to 5 degrees Celsius. Under such conditions, "Provencal" can be stored for 10 days.
There are many recipes for making Provencal cabbage, of which the main ones are given here.
"Provencal" with tomato puree
Chopped cabbage 5 kg
Vegetable oil 270 g
Granulated sugar 170 g
Tomato puree 140 g
Soaked cranberries 350 g
Soaked apples 350 g
"Provencal" with mustard and marinade filling
Chopped cabbage 5 kg
A mixture of marinated stone fruit with grapes 1.4 kg
Vegetable oil 600 g
Granulated sugar 800 g
Table mustard 1 g (1/2 teaspoon)
Marinade filling from stone fruits 400 g
"Provencal" with fruit and berry mixture
Chopped cabbage 5 kg
Granulated sugar 3.7 kg
Vegetable oil 700 g
Mustard powder 1 g (1/2 teaspoon)
Cranberries or lingonberries 450 g
Pickled stone fruits 450 g
Pickled grapes 450 g
Pickled apples 500 g
Marinade filling from stone fruits 350 g
It is allowed to replace one fruit and berry component with another, but their total number must be at least four.
Diseases of sauerkraut
Diseases of sauerkraut are often observed during its storage.
Perhaps pinking of cabbage, mucus, darkening, softening.
To prevent all this, it is necessary that the process of sauerkraut take place at more high temperatures, and storage - at low. Cabbage should be covered with brine. The amount of salt should not exceed 2.5 percent. In winter, cabbage must be protected from freezing.