A simple recipe for sauerkraut for the winter. Very tasty sauerkraut: a classic recipe and recipes for how to sauerkraut for the winter
In November, many homes sauerkraut. To make sauerkraut tasty and crispy, it is best to take winter varieties. Someone prepares a small amount of cabbage. But most zealous owners sauerkraut in the fall for future use so that they have enough for the whole winter. I also try to prepare more sauerkraut every fall, and until spring I always have jars and buckets of crispy cabbage in my cellar. Moreover, in spring it contains the same amount of useful substances as in autumn. But this is what sauerkraut is famous for! I'll show you my recipe sauerkraut for the winter which I have been using for many years. And there has never been a time when the cabbage didn’t turn out well. Cabbage is always juicy, crispy and very pleasant to the taste.
Ingredients
To prepare sauerkraut for the winter you will need:
fresh cabbage - 10 kg;
carrots - 1 kg;
coarse rock salt - 200-250 g.
*You can take any amount of salt from 200 to 250 g; cabbage will be tasty in any case.
Cooking steps
Mix everything, as if loosening the contents of the basin. DO NOT rub with your hands. Handle the cabbage carefully and gently, try not to crush the cabbage.
Sauerkraut should be stored in a cool place. You can use it in the refrigerator, in the cellar, on the loggia, on the balcony. Even if sauerkraut freezes in winter, it’s okay, it won’t affect the taste. It will be enough to bring it into the house, defrost it, and it will be tasty and healthy again. It is very convenient to transfer the prepared sauerkraut from the tank into jars and store them in them.
Bon appetit and a delicious winter to you!
Sauerkraut is very healthy. Almost everyone loves her. But not everyone ferments it themselves. Some people buy it at the market, others pass it on to others from their relatives. Today I will write a recipe for delicious homemade sauerkraut. There is no difficulty in preparation; you don’t need a lot of ingredients either.
I sauerkraut in a three-liter jar. When it runs out, I do more. You can ferment in any glass container, wooden or enamel. If it is an enamel pan, then there should be no chips in it. You cannot ferment cabbage in a plastic bucket or stainless steel.
For sauerkraut, you need to use coarse salt that is NOT iodized. Iodized salt will make the cabbage soft and not crunchy.
If desired, you can add various spices to the cabbage: black pepper, cumin, cloves, dill seeds. You can also add sour berries: cranberries, lingonberries and even sour fruits: apples, plums. But this is a matter of taste for every housewife. The classic sauerkraut recipe contains only cabbage, carrots, salt, and sugar.
Recipe for sauerkraut without brine.
For a three-liter jar you need to take about 3.2 kg of cabbage. And one large carrot. Salt - 3 tbsp, sugar - 2 tbsp.
As for salt, the classic proportion is 20 grams. salt per 1 kg of cabbage. If you do not plan to store cabbage for a long time, then you can add less salt.
The cabbage should be firm, not loose, so that there is no bitterness in it.
The cabbage needs to be chopped.
Peel one carrot and grate on a coarse grater.
Place carrots in cabbage, add salt and sugar. Mix with your hands, while mashing the cabbage so that it releases the juice. But don't overdo it to keep the cabbage crispy. If you have a large basin, then you can mix all the cabbage and carrots in it, you can mix and knead in a bowl or right on the table.
Place all the prepared cabbage in a jar (or other container of your choice). When laying cabbage, it must be compacted tightly either by hand or with a wooden masher. No brine or water is needed, the cabbage will release its juice, which will be plenty.
Cover the filled jar with a dust cover or gauze. Place the jar in any container, because during fermentation the cabbage will release a lot of juice, which will flow out of the jar.
Leave the cabbage to ferment at room temperature for 3 days. After three days, close the jar with a lid and place it in the refrigerator or other cold place.
Twice a day during fermentation, the cabbage needs to be pierced with a stick until the very day (you can use a peeled birch twig) to release carbon dioxide. In this case, the juice level will drop.
Sauerkraut salad is delicious made with onions and seaweed. They make pies, vinaigrette with it, cabbage soup It is also stewed and fried. Bon appetit!
Recipe for delicious sauerkraut with brine.
Ingredients:
- water - 1.5 l
- salt - 2 tbsp. l.
- sugar - 2 tbsp. l.
- bay leaf - 2 pcs.
- black peppercorns - 5 pcs.
- cabbage - 2.5 kg
- carrots - 1 pc. large
Preparation.
This recipe for sauerkraut with brine. Due to the fact that the cabbage will be filled with brine, there is no need to mash it, as in the previous version.
First we prepare the brine. To do this, take one and a half liters of water, boil it, put 2 tbsp in the water. l. salt and 2 tbsp. l. Sahara. Stir the brine until the sugar and salt dissolve. You need to put spices in hot water: bay leaf, black peppercorns (5-6 pcs.).
That's it, the brine is ready. Let it cool down.
Chop the cabbage, peel and grate the carrots. You can even use a Korean carrot grater, in which case the carrots will look beautiful. Mix the vegetables, but do not mash them. Place the vegetable mixture in a jar. There is no need to compact it strongly, as in the case of sourdough without brine. You need to leave room for the brine. Therefore, less cabbage is used for this option.
Cabbage is poured with cooled brine.
Important: do not fill with hot water. Otherwise, the bacteria that ferment the cabbage will die. And cabbage can become moldy.
Next, place the jar in a bowl, because the brine will spill out during fermentation. You need to keep the cabbage warm for three days, piercing it with a wooden stick in the morning and evening to the very bottom to release carbon dioxide.
After three days, close the jar with a lid and refrigerate.
Bon appetit!
If you want to cook delicious pickled cabbage with beets, read.
Write in the comments how you make sauerkraut and share these recipes with your friends on social media. networks.
First recipe below- just such a valuable pickled option. For leisurely fermentation, it is actually quick-cooking. Crispy cabbage slices will be ready after 2-3 days of infusion in a jar at room temperature.
We have included a second sample in the article. Ultra-fast with hot marinade. It no longer has the benefit of natural fermentation because the marinade contains vinegar. It is a preservative and does not form “live bacteria” with it. But savory vegetables are ready for tasting after 12 hours.
Choose an awesome snack according to your taste and goals and cook it often all winter long!
Quick navigation through the article:
Instant sauerkraut without vinegar
Super crispy recipe for everyone who loves tasty and healthy food. Sourdough in a marinade, which includes only salt and spices, they can be adjusted to taste. The finished cut is without oil, so it requires refueling with something as useful as possible. For example, extra virgin olive oil. All .
With a short effort and a couple of days of patience, you will get a traditionally excellent ingredient for winter salads, sour soups and stews with meat.
- Preparation time: 30 minutes for preparation + 2-3 days for fermentation. We test for readiness after 2 days of infusion in a warm place.
- Calorie content per 100 grams is no more than 40 kcal.
We need:
- Cabbage - 2.5-3 kg
- Carrots - 3 pcs. and more medium sizes
- Water - 1 liter
- Salt (without additives) - 2 teaspoons
- Spices - to taste
- We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.
Important details:
- You can add as many carrots as you like. We love it when there is a lot of it. This gives the brine a pleasant warm shade and adds sweetness to the cabbage.
- Spices can also be adjusted to suit your needs. More hot pepper means more spiciness. And also cumin, cloves, ginger and even turmeric. This classic fermented recipe responds well to many experiments.
- Our proportions of ingredients will give traditional and juicy salad without too much spice. Brine can also be enjoyable as a separate drink.
Let's prepare the vegetables.
Finely chop the cabbage. The Berner grater always helps us out. Many housewives love a special manual shredding knife (or manual shredder). You can buy it right now during the fermentation season at any market in the aisles with barrel pickling.
Chop the peeled carrots to taste. Don't forget that there is not only a coarse grater. In this recipe we use medium.
Combine the cabbage and carrot slices and mix, fluffing them up at the same time. It is convenient to work with your hands.
We will have brine in water, and not fermentation in our own juice. Without grinding, the cabbage will be as crunchy, delicious, and textured as possible.
Place the mixed vegetables in the jar halfway and tamp lightly. Put spices on top. In our case, this is 1 bay leaf, 3 allspice peas and 1 small hot pepper. Place the remaining chopped vegetables on top of the spices in the jar and repeat the set of spices again.
You can add cloves or remove the pepper if you don’t like even a hint of spiciness. These experiments will remain within the boundaries of traditional tastes.
Let's prepare the marinade, pour in the vegetables and let them ferment under supervision.
Water at room temperature (!).
It is beneficial to prepare 1.5 liters of brine for a 3-liter jar. The proportion for 1 liter is 2 teaspoons of salt. You need pure salt without additives. Accordingly, for 1.5 liters of water - 3 teaspoons. We pour spoons without the top and try.
Our goal is a solution slightly saltier than the ideal soup. Usually 3 level teaspoons are enough if the salt is extra fine. But there are different brands of salt, and coarse grinding is not as salty.
Stir the salt in the water until completely dissolved and pour the cabbage into the jar, covering the slices. We take a fork and pierce the vegetables deeper allowing the brine to penetrate to the very bottom.
You can use a long wooden stick, making a nod to the principles of natural fermentation. Strict Zozhevists and fans of Ayurveda strongly recommend working with fermented products only with wood or ceramics.
If such restrictions seem like an unnecessary hassle, look for a long, two-pronged fork for turning fried foods. She will allow go even deeper in a dense layer of vegetables.
- Use any instrument to make simple movements: in depth and spread the cutting, bubbles came. And so on in several places of the vegetable mass.
Add brine almost to the top - 1 cm before the neck of the jar. Usually a few bubbles form at the top, like foam.
Place the jar in a bowl so that the inevitable foam from fermentation can drain out of the jar carefully. Place a fork nearby which will remind you of the need to pierce the slices from time to time. This will allow the air bubbles formed during pickling to be constantly released to the top.
We pierce vegetables 2-3 times a day.
Keep the jar at room temperature for 2 to 3 days.
If your house is warm, it will take less time until it is ready. If the conditions are sporty (+/- 20 degrees), then 3 days is the standard period. Next, put the vegetables in the refrigerator to stop fermentation, otherwise the cabbage will turn out too sour.
- We advise you to try cutting at the end of 2.5 days and proceed according to your own preferences for readiness.
We get good sauerkraut and quite a lot of liquid that has flowed through the neck of the jar. As soon as the cabbage is ready, cover the container with a nylon lid and put it in the cold.
We once tried a version with honey.
On top of the cabbage, add 2 heaped tablespoons of coarse salt and the same amount of honey. Fill with water at room temperature. Follow the recipe above. Try it after 2 days to see if it’s ready (i.e., is it time to put it in the refrigerator). Honey cabbage is also very tasty and is suitable for anyone who is not allergic to honey.
Marinate quick classic cabbage in 12 hours
This savory guest of our meals is called “Provençal”. It is not only quick to cook, but also looks very impressive. How useful it will be during the holidays! If you've been overdoing it on alcohol, a tasty pickle is a popular first aid remedy for the morning after New Year's Eve.
- Preparation time: 30 minutes for preparation + 1 day for marinating. We test for readiness after 12-14 hours.
- Calorie content per 100 grams - no more than 100 kcal.
The result of some simple work is a fully prepared salad, already seasoned with oil. It can be easily stored in the refrigerator for up to 1 month, but can be eaten in a couple of sittings. So good!
We need:
- Cabbage - 3 kg
- Carrots - 300 g or to taste
- Garlic - 4-5 large cloves or to taste
- Red bell pepper - 2-3 pcs. medium size (can be frozen)
For hot marinade per 1 liter of water:
- Salt (rock, coarsely ground) - 2 tbsp. spoons
- Sugar - 1 glass
- Vinegar, 9% - 80 ml
- Little vegetable - 1 cup
Important details:
- 1 glass - 250 ml
- Among the spices, the best decoration for a marinade is cumin, 5-10 grams. You can also add allspice (6-7 peas) and cloves (1-2 pcs.).
- Carrots and garlic can be adjusted to taste. A proportion that many people like: for 1 kg of cabbage - 1 medium carrot and 1 bell pepper.
- Frozen sweet red peppers pickle just as well as fresh ones. If you have it, feel free to use it.
- Convenient and safe cooking - in an enamel or stainless steel pan.
The preparation is simple and quick.
Shred the cabbage as thick as we like in salads. Knead with your hands in a spacious bowl, lightly, without fanaticism. Carrots - cut into strips using a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Grind the garlic into thin slices. Cut the pepper into strips 0.5-0.8 cm thick or into cubes about 1 cm. Combine the vegetable cuts and mix well. Again, it is most convenient to work with your hands.
Prepare the marinade.
We start cooking when the vegetables are chopped and mixed. Heat 1 liter of water on the stove, add salt and sugar to it, pour in the oil and stir until the bulk ingredients are completely dissolved. As soon as the liquid boils, pour in the vinegar, make a couple of movements with the spoon and turn off the heat. Be sure to cover with a lid to prevent the vinegar from evaporating.
Do you know how to make delicious sauerkraut? You need to prepare in advance for sauerkraut season. Therefore, I will show you a recipe for very tasty homemade sauerkraut. I got it from my grandmother, so there is no doubt about its correctness.
Homemade sauerkraut turns out very tasty, you'll just lick your fingers! The recipe has been tested for so many years!
Today you can find many different options for its preparation. My method can be considered classic - it turns out tasty and crispy. A portion of sunflower oil and chopped onions will turn it into a divine dish.
Sauerkraut for the winter at home - how much salt
The main question that interests all housewives. This is really important. If you add salt, the dish will not be tasty. If you don’t report it, then everything will turn sour. The classic norm is 1 level tablespoon per 1 kilogram.
What you need to make sauerkraut
- Winter cabbage . Summer varieties are not suitable for pickling. I choose flat, flattened “specimens” that look like cabbage rolls. They are exactly what you need for fermentation, they won’t let you down.
- Salt. Regular stone, but not sea or iodized. There is no need for unpleasant surprises in this matter.
- Carrot. Grated on a Korean grater, it will give the finished dish an appetizing appearance and pleasant taste.
- Black and allspice peppercorns . I definitely add it for taste and piquancy.
- Hot pepper in pods. Ingredient optional, for those who like it “spicier”.
- Bay leaf. A small amount of it will add its own touch of taste.
- Dill seeds. At will for an amateur. Some people can't imagine the taste without it.
When is the best time to salt cabbage in October 2017
The best time for pickling is when the Moon is waxing. You should not neglect this rule, so as not to look for the reason for the failure later. Therefore, we arm ourselves with the lunar calendar and select dates. In October these days are October 1-3 and October 23-31.
Number of products
- Shredded cabbage mass – 1 kg
- Carrots – 2 pcs.
- Rock salt – 1 tbsp. without top
- A few peas of black and allspice
- Bay leaf – 1-2 pcs.
- Dill seeds and hot pepper (optional)
Grandma's way of pickling crispy cabbage
Tip: At this stage, if desired, you can add cranberries, thinly sliced apples or bell peppers.
- Add pepper, bay leaf and dill seeds.
- Transfer to a glass or enamel bowl. This could be a glass jar, an enamel pan. Aluminum cookware is not suitable for these purposes.
- Now the main thing is to compact the vegetable mixture very tightly into the bowl. Help yourself with your fist or a pusher, as you wish. Place the mixture as tightly as possible; when pressed, juice should appear.
Advice: hands and work utensils must be clean, otherwise bacteria and microorganisms may enter.
- Cover the top with a saucer or plate and cover with gauze to prevent debris or midges from getting in. Place something heavy on top as a weight. This could be a jar of water, cereal, or a special clean stone for such purposes (oppression).
- Leave in a warm place for two to three days. The dishes need to be placed in a bowl, because the fermentation process will begin and the juice may overflow. If foam appears, it means you did everything right. It should be removed with a clean spoon, and the contents of the dish should be pierced with a thin stick twice a day. Don't let the unpleasant smell of fermentation scare you, that's how it should be.
Advice: be sure to pierce, otherwise everything will be ruined.
As you can see, nothing complicated. You just need to know some of the subtleties that I talked about. It makes an excellent dish; it can be added to vinaigrette, cabbage soup, cabbage soup, and salads. Try, cook with us, and you will succeed in the best possible way! See you soon, I look forward to your visit!
Discussion: 5 comments
Post your results, Alevtina. Let everything work out perfectly!
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It's always nice when a recipe turns out well. Come visit :)
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Sauerkraut is very healthy; I always prepare a couple of three-liter jars for the winter. This year I bought a wooden tub of 10 liters, I will experiment, they say it tastes better in wood.
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Your recipe turned out wonderful cabbage! That’s how I felt that the waxing moon and it was time to ferment the cabbage)))) But it was like this: I was standing, so I was chopping cabbage “to stew,” and then I really felt the taste of sauerkraut, and seasoned with homemade aromatic sunflower oil... mmm .. I wanted it so much! I remembered that I saw your recipe, and went to look at it) And at the same time I stewed the chopped cabbage for new cabbage) And I bought some fresh butter at the market. And today, after three days, our crispy cabbage is ready! Hurray, hurray! I went with boiled potatoes, no, I just flew away) But there was also something left to hide in the refrigerator)))) Thank you for the details and subtleties, it doesn’t seem to be anything complicated, but you gave useful advice. And everything turned out as it should) And last season I had the right sauerkraut only a couple of times, and the rest of the times it was either too soft or over-salted. And this one is just right! I hope it will always work out now ;)
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The most important thing in salting cabbage is absolutely not to salt it during the full moon.
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