Sauerkraut is not in vain considered one of the most popular dishes in Russia. After all, it is tasty both on its own and with a side dish. Great in addition to second courses, and as a snack. That is why there are a hundred options (if not more) for making sauerkraut. Traditional ones require more time, and their taste is more real. But the modern ones are prepared in a few minutes, and are eaten in about the same amount of time. And this is very good, because such a dish is not only incredibly tasty, but also healthy. In addition, calories contain a minimum! Yes, and it can even be in the post!
For these and thousands of other reasons, we prepared this article. In it we will tell you how to ferment cabbage. Recipes - the most original and, of course, detailed, will also be offered to the attention of our reader.
Minimum preparation time
The first recipe that we explore in this article requires extremely little time to prepare sauerkraut. However, we will not get ahead of ourselves. First, we will study the necessary ingredients:
- two kilogram forks of white cabbage;
- one juicy carrot;
- five tablespoons of salt and one sugar.
How to cook:
- First of all, take prepared vegetables and thoroughly rinse them in water.
- Then we remove the top leaves from the cabbage, cut it in half and finely chop, leaving only an unnecessary stalk.
- Put in a suitable pan. For example, in the current recipe for sauerkraut for a 3-liter capacity, you need two kilograms of white-headed vegetable.
- Then we fill in the salt and rub it thoroughly so that the cabbage starts up the juice.
- Next, get down to carrots. We rid it of the peel using a special peeler or a regular kitchen knife.
- Then rub on a coarse grater. You can, of course, and on a shallow, but then an orange vegetable will just give the cabbage a color. Itself practically will not be felt.
- Finally, add the carrots to the cabbage and then sugar.
- After stirring again, cover the cabbage with a flat plate and put something heavy on top of it. For example, a jar of water.
- Leave the cabbage for one day at room temperature.
- After the specified time, we look into the pan. If the cabbage does not stand out, pour half a glass of cooled boiled water. If highlighted, then do not touch anything.
- Two days later, sauerkraut is ready for use!
Option with garlic
According to the following recipe, sauerkraut is also quite simple. But the result will surely please the whole family. The following components are required for cooking:
- two kilogram forks of white cabbage;
- four tablespoons of salt;
- one head of garlic.
How to cook:
- First, wash the cabbage.
- Then peel off the upper leaves, cut into halves and chop.
- Fold the resulting straws in a pan, add salt and grate thoroughly.
- Then prepare the garlic. To do this, you need to peel it, rinse under the tap and rub each clove on a fine grater. You can also pass it through a press or chop it finely with a knife, but then the taste of this ingredient will not be so bright and aromatic.
- When the above manipulations are completed, grated garlic must be poured into the cabbage.
- Grind and mix again.
- Put under oppression and do not touch for two to three days.
Cranberry Option
Another recipe is classic. And fermenting cabbage, focusing on it, is truly a pleasure. After all, the finished product turns out to be tasty, and healthy, and very bright. In addition, thanks to the addition of cranberries, cabbage acquires a slight acidity, which positively affects its taste.
So, for the execution of the technology requires the following ingredients:
- three kilogram forks of white cabbage;
- one hundred grams of fresh or two hundred frozen cranberries;
- four tablespoons of salt and one sugar.
How to cook:
- My cabbage, peeled from the upper leaves and finely chopped.
- Then we put it in a suitable container and grind with salt.
- Add sugar and mix everything thoroughly.
- Carefully wash the cranberries in water. If an frozen product is used, it should be previously cooled at room temperature.
- Finally, pour the red berry into the cabbage.
- Once again, mix everything, trying not to damage the cranberries.
- We put cabbage under oppression and put away in a convenient place, leaving for three to four days.
However, it is important to note that experienced housewives recommend using this recipe to make sauerkraut as much as possible. After all, it is so tasty that enough for half an hour to eat a dish, which contains the specified number of ingredients.
For those who like sharper
To many people, cabbage cooked in any of the ways described above seems a bit bland. For this reason, in the current section, we offer the reader a recipe, by executing which it will be possible to get a tasty and rather spicy dish. For it is necessary to prepare the following ingredients:
- two kilogram forks of white cabbage;
- three cloves of garlic;
- one pod of chili pepper;
- eight peas of allspice;
- one teaspoon of coriander;
- four tablespoons of salt.
According to this recipe, sauerkraut is not difficult, and the process will not take much time. However, it is important to note that such a dish is strictly prohibited for use by people suffering from diseases of the heart and blood vessels, as well as digestive organs. If health allows you to eat spicy, then you can proceed to the execution of the recipe.
How to cook:
- The first step is to wash, peel and finely chop the cabbage.
- Then put it in a prepared container and rub it thoroughly with salt.
- Then take a mortar or blender and chop peppercorns and coriander.
- Pour the aromatic mixture into the cabbage.
- And mix everything again.
- Finally, go to the pepper. It must be washed under the tap and chopped into thin rings.
- Send it after the rest of the ingredients and be sure to wash your hands with soap. It is better to do this two or three times. In order not to accidentally touch the eyes, otherwise pinching will be terrible.
- When all the above manipulations are carried out, you need to gently mix the cabbage again.
- Put it under oppression and do not touch it for a couple of days.
Purple cabbage
In order to feast on cabbage of an unusual color, it is not necessary to buy a more expensive type of vegetable in the store. After all, you can color it yourself by adding only one very useful ingredient. Thanks to this, not only the color of the cabbage will change, but also its taste. And certainly for the better.
To verify this, use our recipe. How to ferment cabbage at home, we will describe in detail in it. But first, let's figure out which components are required:
- three kilogram forks of white cabbage;
- one large and juicy beet;
- five tablespoons of coarse salt.
How to cook:
- First, wash and chop the cabbage.
- Then we grind it (directly on a cutting board or in a plastic bag) with salt.
- Then peel the raw beets.
- We rinse it and cut into thin plates or strips.
- We take a three-liter bottle and put cabbage and beets in layers on it.
- Close the lid and leave for three days at room temperature.
- We periodically look at the cabbage and gently shake it so that the juice that is released is distributed evenly.
Fast beetroot
Now let's take a look at another recipe. How to ferment cabbage at home, it is described in detail. The recipe will surely appeal to those who do not like to wait long. After all, having executed it, it will be possible to enjoy a crispy white-headed vegetable the very next day. Or morning, if you prepare cabbage in the evening.
For beetroot cabbage, components such as:
- three kilogram forks of cabbage;
- one head of garlic;
- two large and juicy beets;
- three liters of filtered water at room temperature;
- two bay leaves;
- a few peas of pepper;
- half a teaspoon of citric acid;
- six tablespoons of salt.
How to cook:
- The first step is to wash the cabbage under the tap.
- We clean from the upper leaves and cut into small pieces.
- We put them in a pan if we plan to eat the finished product in the near future. But if you want to make reserves for the cold period, then according to this recipe kvasim cabbage for the winter. Very tasty in any case. Only for winter harvesting should cabbage be placed in sterilized jars or containers.
- Whatever option our reader chooses, further actions will be as follows: add the beets washed, peeled and shredded with large straws.
- Then fill the vegetables with water and insist for half an hour.
- Then pour the liquid into another pan, pour salt, citric acid, pepper and bay leaves into it, taste it. The brine should be slightly salted.
- If the result is satisfactory, put the container on the stove, bring to a boil and simmer for five to seven minutes over low heat.
- At this time, we pass the garlic through a press or cut into thin plates.
- We pour to the cabbage with beets.
- And fill it with hot pickle.
- We put under oppression or twist the banks with lids.
- Leave at room temperature for three days or until the containers cool.
- Then we remove the cabbage in the refrigerator or pantry.
Cabbage with apples
Another technology that explains how to ferment cabbage is a classic recipe, also quite popular since ancient times. For its execution, it is necessary to prepare products such as:
- two kilogram forks of cabbage;
- two sour apples (for example, Granny Smith varieties);
- one juicy carrot;
- four tablespoons of salt;
- one teaspoon of sugar.
How to cook:
- We wash all vegetables and fruits under the tap.
- Then we cut the forks of cabbage into halves and finely chop the straws.
- Put in a pan and grind with salt. If you want to make crispy cabbage according to this recipe, then you should not be too zealous.
- Then peel the carrots and rub on a coarse grater.
- We send after the cabbage.
- Apples are also grated. If desired, previously they can be rid of the peel.
- Add apples and sugar to the rest of the ingredients.
- Mix everything thoroughly.
- Squeeze lightly and set a flat plate and a jar of water on top of the cabbage.
- Leave the cabbage for two days.
- Then we take the sample.
Original cabbage
According to the following recipe, souring cabbage at home is very simple, but the finished dish will be an excellent decoration for any festive table. To execute it, you need components such as:
- a two-pound fork of white cabbage (it is better to use a younger one);
- one sour apple;
- three hundred grams of Kishmish grapes;
- one tablespoon of flax seeds;
- two and a half liters of pure water;
- ten peas of black pepper;
- a pinch of caraway and coriander;
- five tablespoons of salt.
How to cook:
- First you need to prepare the cabbage. To do this, wash it under the tap and finely chop.
- Pour into a container of suitable size.
- Pour water into the pan, add pepper, coriander, caraway seeds and salt.
- We put on the fire and bring to a boil.
- Pour flaxseeds and washed grapes into cabbage.
- Gently mix everything with a wooden spoon.
- Fill with brine and put under oppression.
It is also important to note that this recipe for sauerkraut in a pan for the winter is also suitable. But in this case, immediately after cooling, the resulting salad must be laid out in jars or bottles and sent to the refrigerator.
Korean cabbage
Many children, and some adults are not able to resist the tasty and fragrant product, which is sold in almost every grocery store. However, it is no secret that this dish contains many harmful additives - flavor enhancers, preservatives and other harmful “garbage”. Therefore, eating them is strictly not recommended. Especially for the children!
But not everyone can deny themselves pleasure. For this reason, we offer our readers the following recipe. Sauerkraut (see the photo of the dish below) using it is not difficult. You just need to stock up on the right ingredients:
- two kilogram forks of white cabbage;
- half the head of garlic;
- six tablespoons of sunflower oil and four - apple cider vinegar;
- three liters of pure water;
- a pinch of ground black pepper;
- one teaspoon of red pepper, if you want to make a rather spicy dish;
- five tablespoons of salt.
How to cook:
- First, we wash the cabbage under the tap and cut it into small pieces.
- We heat the water in a teapot or pan, fill it with cabbage and leave it for half an hour. After the specified time, drain the liquid.
- Add pepper, salt, oil and vinegar to cabbage, as well as peeled garlic and peeled grated. Mix everything thoroughly.
- Then we transfer the resulting mass into a plastic bag (preferably even a few).
- Put in a deep plate so that the juice that stands out does not stain anything.
- We clean for a day in the refrigerator.
According to this recipe, sour crisp in cans is also possible. But then it is necessary to make a pickle, as described in the sixth paragraph of the current article.
Unusual cabbage
Many people are convinced that only white-headed vegetable is suitable for preparing a delicious dish, which we will explore in this article. However, this is a big mistake. Indeed, Beijing cabbage, Brussels sprouts, and even broccoli are very tasty in fermented form. Therefore, in this paragraph we will consider a rather original recipe for sauerkraut without vinegar. The composition of the following ingredients:
- one and a half kilograms of Beijing cabbage;
- one pod of red hot pepper;
- one bell pepper;
- one head of garlic;
- a small piece of ginger;
- two teaspoons of coriander and ground black pepper;
- six tablespoons of salt;
- one glass of cooled boiled water.
Cooking method:
- First, divide the cabbage into leaves.
- Then thoroughly wash them under water and put them in a suitable-sized container (best with a lid), pouring salt on each sheet.
- We leave cabbage in this form for the night. And shake it from time to time.
- The next morning, wash again and proceed to the preparation of the gas station.
- Make it very simple. You just need to lay the garlic, ginger and both types of pepper in a blender. Where to grind everything, turning it into a homogeneous mass. Then add coriander, ground pepper, water and mix again. The result should be a mushy mass.
- Now you need to generously lubricate each leaf with the prepared dressing. Then lay them on top of each other in a plastic container or other container with a lid.
- Put unusual cabbage in a convenient place and forget about it for a whole day.
- When the specified time passes, you can take a sample!
You can store sauerkraut cooked according to this recipe in brine in the refrigerator for no more than three to four days. However, the finished product is so tasty that it is eaten almost instantly. Therefore, it is especially suitable for the festive table.