Sauerkraut is an indispensable participant in the winter menu in almost every family. It is noteworthy that this vegetable, passed through fermentation, is much healthier than fresh. Traditionally, cabbage is fermented in its own juice. That is, in addition to it and salt, for the process, in general, nothing is needed - the rest (carrots, cranberries, apples, etc.) are flavoring additives. However, this method is quite time-consuming and lengthy. In addition, it requires a cellar that cannot be found in city apartments. So many housewives prefer to use pickle for sauerkraut. Its recipe can be extremely simple, or it can include piquant ingredients, giving the final product new taste. However, in most cases, cabbage comes to readiness faster. And pickled cabbage brine can be drunk for medicinal purposes (unless, of course, it contains vinegar). And most importantly: you can salt the vegetable in small, "urban" quantities.
Simplest option
If this is your first time pickling pickled cabbage, a classic recipe will do better than others. For him, salt and sugar are taken per liter of boiling water - two tablespoons each. Cabbage is chopped as for traditional salting, mixed with grated carrots (the ratio is at the discretion of the cook) and comes up tightly in a jar or bucket. The containers must be clean and dry so that the remaining water does not spoil the pickled cabbage brine . The winter recipe also recommends sterilizing the dishes, but if you are kvass for quick use, you can not do this. When the brine cools down, it is poured into cans so that it does not reach two fingers to the top. The neck is tightened with gauze, and the cabbage stays warm for three days. During this time, it is necessary to pierce the layer several times to the bottom, so that the air does not stagnate in the mass, and fermentation is uniform. When the desired degree of ripening is achieved, the cans are closed with plastic lids and cleaned in cool.
Fast cabbage
It happens that there is no time to wait. Or just wanted salinity right now. In this case, a pickle for instant sauerkraut was invented , allowing it to be salted in three hours. Preliminary preparation of products is standard: cabbage is chopped, carrots are rubbed, vegetables are mixed and slightly salted. Then the squeezed garlic is added to the “salad”, the base is placed in a bowl and rammed. A pickle for sauerkraut is being prepared: two glasses of clean water are boiled, half a glass of vegetable oil and a quarter glass of table vinegar are poured into it, plus sugar (0.5 cup) and a spoonful of coarse salt are poured. Boiling is carried out for another five minutes, after which the marinade is poured hot into the cabbage, on which the cargo is immediately placed. Three hours later, you can already carry on the table. Or shift in a compact container and hide in the refrigerator.
Custard
Another interesting pickle for sauerkraut. The recipe is also curious because the head of cabbage is not chopped, as usual, but is cut into 4-8 slices, depending on the size of the cabbage head. Salt is poured into the boiling water at the rate of three tablespoons per liter of water, caraway seeds with anise (for a teaspoon) are added, and cabbage is poured into the boiling composition. In order not to pop up, it is pressed by a light weight. Severe oppression can make a vegetable soft and crushed. When the brine has cooled, a crust of black rye bread is placed in the container. Cabbage will roam for 3-4 days in the heat. Then it is packed in jars, supplemented with fresh cranberries or cranberries, closed with tight lids and hidden in storage.
Honey cabbage
Than just do not enrich brine for sauerkraut! The simplest recipe for honey implies a primitive substitution of bee sugar in the marinade. However, it’s much more interesting and tasty to follow other recommendations. The brine itself is prepared from water, salt (a spoon without a top per liter) and sugar (two tablespoons per volume). When poured dissolves, the fire is extinguished, and the marinade cools. Cabbage and carrots are chopped and mixed. The vegetable will be salted in a pan or a small bucket, and the bowl should not be aluminum. Its bottom and sides are lubricated with natural honey, generously, but without frills. Cabbage is added to the container and sprinkled with raisins and cloves. The cooled brine is poured so that the cabbage is completely hidden under it. The cargo is placed, and the vessel is left warm for 2-3 days. Periodically, you need to try it: the vegetable is fermented at different times, depending on the temperature in the room. When it reaches the desired state, it is cleaned in the cold.
In Korean
Korean recipes are appealing to many home-cookers. And first of all it concerns a variety of pickles. Koreans also have their own pickle for sauerkraut. A recipe with vinegar is often referred to as marinade, but this should not be an obstacle to try it. In addition to carrots, cabbage is also mixed with garlic (how could it be without it!) One and a half tablespoons of sugar are taken for 600 milliliters of water, one - salt and eight - 9 percent apple cider vinegar. You can replace the dining room, but the taste will be somewhat different. After being removed from the stove, Korean seasonings are added to the marinade at will. Vegetable mixture is poured with the cooled brine, oppression is placed on it, and the cabbage is left warm until morning.
In Georgian
Beautiful scarlet cabbage is liked by everyone, even those who do not like it very fermented. There are many options for Georgian recipe. We offer the one that is recognized as correct by its "owners". The main thing in it is not only brine for sauerkraut, the recipe with beets is demanding in relation to other components. First, heads of cabbage are selected small. The larger they are, the greater the risk that the slice will fall apart, and it should be whole. Secondly, beets are taken exactly half the weight of the cabbage. Thirdly, only leaf celery is permissible from greens - two large bunches of three kilos of cabbage. Fourth, garlic (a minimum of two heads) and hot pepper, three pods is required. And finally, the brine is poured completely cooled, so you need to cook it in advance. Three liters of boiling water dissolve with the top of a spoonful of salt, you can sea. Cabbage is cut into not very large segments, beets are cut into thin slices, peppers are cut into rings, and garlic slices are cut in half lengthwise. Everything is laid out in layers: cabbage - beets - spices with celery sprigs. The first and last should be a beetroot. The container is covered and left alone for at least three days. When the brine becomes saturated, you can start trying. By the way, everything is delicious in such a pickle, including pickle, beets and garlic.
In French
If you follow the advice of the kings of cooking, you do not need a pickle for sauerkraut. The recipe is somewhat similar to traditional Russian, but includes a bunch of components quite exotic for pickles. The cabbage is chopped, ground with salt and placed in a container, interbedded with additions: a number of cabbage - peas, grapes, pieces of apples and quince, again cabbage, apples, prunes and again pepper. The sequence is respected until the products run out. The top is closed with whole cabbage leaves on which the load is placed. If there is little juice, and it does not protrude, hot salt water is added . It will be three weeks to roam, so patience is required. But the taste is amazing!
Pickled Cabbage Pickle: Indian Recipe
Spice lovers must definitely try it. For three liters of brine you will need four tablespoons of Himalayan pink salt (you can take sea salt), the same amount of brown sugar, three parsley, three small pods of hot pepper, a spoonful of turmeric, ground black pepper and garam masala (if you can find it). All dry ingredients are poured into the vegetable mixture, and then boiled but cooled water is poured. Fermentation will take 3-5 days, depending on the volume of the vessel.