Salted cabbage is a traditional winter menu. There are many options for such blanks. The most common of them will be considered in this article.
How to choose and prepare the ingredients
In order for sauerkraut to be juicy, tasty and crispy, you need to choose the right products. For pickling, take medium-sized, tight heads of cabbage, the leaves of which have no visible damage and crackle when cracked. If apples, carrots and other vegetables are involved in the cooking process, they must also be ripe and firm. Water for brine should be taken clean and fresh.
Did you know? In ancient times, sauerkraut was used instead of modern citruses, strawberries and sweet peppers, which were not on Slavic lands at that time. This is due to the fact that the cabbage processed in this way is rich in vitamin C, which means it has anti-zingotic properties.
Cabbage pickling recipes
Pickled cabbage came to the modern world from the cuisines of Kievan Rus. During this time, the hostesses came up with many different variations for this recipe, and the best of them you can find further.
Classic recipe
11 servings of 100 g72-120 hours
White cabbage
1 kg
Energy value (per 100 g):
Chop the cabbage leaves, and cut the carrots into strips or rub on a coarse grater.
Mix vegetables, salt and mash hands.
Put the finished mass in a bottle and leave it for 3-5 days, sometimes piercing it with a wooden stick.
Chop the cabbage leaves, and cut the carrots into strips or rub on a coarse grater.
Mix vegetables, salt and mash hands.
Put the finished mass in a bottle and leave it for 3-5 days, sometimes piercing it with a wooden stick.Video recipe
Important! To make the ready-made fermentation crispy, you do not need to knead it too much.
With apples
15 servings of 200 g each 72-120 hours
black pepper peas
20 pcs.
allspice peas
10 pieces.
Energy value (per 100 g):
- Chop cabbage leaves, apples and carrots.
- Mix vegetables, add salt, sugar and spices.
- Tamp a small portion of vegetables in a jar, add a thin layer of apples on top. Alternate the layers until the blanks are finished. Leave in a warm place for 3-5 days.
Important! During fermentation juice begins to stand out, so about 4 cm of empty space should remain in the jar so that the contents of the vessel do not fall out of it.
With spices
10 servings of 200 g each 480 hours
Energy value (per 100 g):
- From the head cut the bottom, cut the head into 4 parts and lower it for 5 minutes in boiling water.
- Pour 2 cups of water into the pan, add 25 g of salt, garlic and celery. Cook for 2 minutes, then select everything from the broth.
- In a pan, lay a little cabbage on the bottom, put celery, garlic and pepper on top and cover with the remaining leaves.
- Pour 2 cups of brine and 2 cups of clean cold water into the pan, add dry greens and 25 g of salt.
- Cover the blank with a wooden round board and press down with a load. After 10 days add fresh cabbage.
With beets
30 to 200 g72–96 hours
black peppercorns
7 pcs
Energy value (per 100 g):
- Take out the cabbages, cut their leaves and mix with chopped beets.
- Boil water in a saucepan and add all remaining ingredients, then reduce heat and simmer for 10 minutes.
- Place all the ingredients in the bottle and leave for 3-4 days in a warm place.
With dill seed
15 servings of 200 g each 72–96 hours
Energy value (per 100 g):
- Peel the cabbages, chop, mix with salt and set aside for a while to let the juice flow.
- Mash the workpiece with your hands, add dill seeds.
- Leave in a warm place for 3-4 days.
Did you know? In Russia, cabbage was grown only in the 9th century, although, judging by archaeological excavations, this vegetable was known as far back as the Stone Age.
With pepper and garlic
17 to 200 g72–96 hours
Energy value (per 100 g):
- Grind vegetables and garlic, add salt and spices.
- Mash everything with your hands, put in a jar or enamel pan
- Leave in a warm place for 3-4 days
Features of storage of blanks
In order for the ready-made pickling to be stored for a long time, not to spoil and retain its useful properties, you need to keep it in a dark, cool place. Sauerkraut is an affordable source of nutrients and vitamins.
Important! In order for the vitamin C contained in the pickle to not be destroyed, the brine should be in the tank all the time.
It is used as an independent dish, and also as a component for other dishes. There are many recipes that will help diversify the eating of this fermentation, so often experiment in the kitchen with this wonderful vegetable, adding various ingredients to it.
