Sauerkraut is a favorite snack, sometimes even a spicy side dish. And a lifesaver in bad times for a budget. Rich in vitamins, whitefish is useful in any form. More than a hundred known recipes for pickled dishes . Almost all nations add a national touch. Armenian sauerkraut is generally a masterpiece of cooking. Especially appreciated by fans of spicy and spicy.
What is the difference between cabbage in Armenian and Russian counterpart?
In any national recipe, beets appear as one of the ingredients. In the Russian version, the basic composition of vegetables contains only cabbage and carrots. In addition, as in the preparation of the main part of the dishes of Armenian cuisine, when fermenting, use hot pepper in a certain proportion. It depends on what result the hostess wants to get at the exit. For example, if the cabbage is cooked in Armenian style spicy, then in this appetizer you need to put a significant quantitative of capsicum.
The Russian “queen of appetizers” is initially prepared without the use of a marinade. The basis is given exclusively by the vegetable's own juice, which is released under oppression. The process of its fermentation gives that very favorite acidity of the finished product. Armenian sauerkraut involves the preparation of a special marinade. Although, if you allow yourself to fantasize, you can do without it.
Sour, so big. Let's start with the Armenian recipe in large proportions. This stock is enough for the whole long winter.
Armenian sauerkraut: a recipe for a snack
To get started, stock up on the necessary amount of products. We will need the following ingredients:
- cabbage - 50 kg;
- carrots - 3.5 kg;
- beets - 1-1.3 kg;
- garlic - 1-1.3 kg;
- hot peppers - 20-25 pcs.;
- parsley, celery, cilantro roots - up to 2 kg;
- allspice - 7-9 pcs. peas;
- Lavrushka - 13-15 pcs. sheets;
- cherry tree leaves - 200-400 g;
- coarse salt - 1.4-1.6 kg;
- cinnamon - 2 sticks.
Cooking cabbage in Armenian way
We proceed to the preparation itself. Preparing cabbage is quite simple. It is necessary to remove the top sheets, then cut the forks into three to four parts and rinse thoroughly. Cut the peeled carrots into rings, and divide the beets, clean, without peel, into thin plates. Soak the garlic in separate cloves in husks for an hour and a half in warm water. Free the pepper from the tails and rinse. Peel the roots, rinse thoroughly with water and divide into four parts, preferably in length.
At this time, you can start preparing the marinade, which will require approximately 30 liters of water. It should be brought to a boil, then tossed all the spices, including salt, let it boil for a few minutes and turn it off. Put to cool.
Sauerkraut in Armenian is the best way to “get” in a wooden barrel. You can use glass containers.
Vegetable Bookmarking Process
When all the ingredients are ready, and the marinade is chilled, it's time to start laying. The bottom of the container is densely laid out by separate large "burdocks" of cabbage, they are interspersed with cherry leaves. Then lower the chopped forks to the bottom. Having laid one row, we cover it with roots, beet and carrot rings, peeled garlic cloves, pepper pods. Next - again a row of cabbage and again a layer of the remaining ingredients.
The outermost layer is covered with individual cabbage leaves, covered with a piece of natural fabric or thick gauze. All this is pressed down by the load. After allowing the contents to settle down a bit, pour everything with a chilled marinade so that it rises 5-7 centimeters above the general level.
Tara clean up in a dark place. At room temperature, cabbage is allowed to wander for up to 5 days. For further storage, the barrel is placed in a cold room. In the future, cabbage can be placed in small banks and put in the refrigerator.
Armenian sauerkraut with beets is good and in small proportions, as a snack to a noisy feast. Consumption of products is less, as well as cooking time.
Second recipe
We will need the following products:
- half a head (medium or large) of cabbage;
- carrots - 2 pcs. medium size;
- beets - 1 pc. average;
- hot pepper - 1 pod;
- garlic - 1 head, medium or large.
How to cook a delicious snack?
It is better to choose cabbage for this recipe of medium density so that the inner sheets can easily be separated from each other. Peel all vegetables, rinse thoroughly and cut into thin plates. Divide the half of the head into three or four lobes, depending on its size, so that each holds the sheets into parts of the stump.
Further, sauerkraut in Armenian requires laying vegetables. Sliced beets, carrots, peppers, garlic in equal parts are placed between the cabbage leaves of each share.
Such an appetizer requires the preparation of a marinade. You can just boil water with salt. Or add spices to your taste. The marinade should be cooled before use.
Shredded cabbage shares are placed in containers, poured with marinade, crushed with a load so that the liquid rises by at least two to three centimeters. Two days stand in a dark place at room temperature. Then the container should be removed in the refrigerator for five days.
Serve in a chopped form, having previously removed the stump. The dish looks colorful, spectacular. It just tastes great! Just add a little vegetable oil.
All delicious dishes and culinary discoveries! Good luck and bon appetit!