A simple recipe for sauerkraut with a photo

Cabbage is often pickled by the whole family. Everyone has a job to do: the son shreds tight cabbages into even strips, the daughter rubs juicy carrots, the hostess performs the ritual with sugar and salt, and the head of the family demonstrates his strength in the process of grinding cabbage. Be sure that such fermentation will turn out to be delicious, retain all the vitamins and delight the family in a long winter and fresh and a variety of dishes that can be prepared from it.

The recipe for fermentation is usually traditional and passed down in the family from generation to generation. Let’s try to break the tradition and cook sauerkraut in a new way using a simple sauerkraut recipe. A wide variety of recipes will help you choose the right one. Perhaps he will become a favorite for many years.

Fermentation methods

Cabbage can be fermented in its own juice or in brine. Each of these methods has its own advantages. In sauerkraut in its own juice, all the components are useful: both the cabbage itself and the juice formed from it, so the product can be safely used without residue. If heads of cabbage are fermented in brine, then sauerkraut will be guaranteed to be covered with it and will definitely not deteriorate. And the fermentation process itself is faster. The brine absorbs useful substances and vitamins and also benefits. Therefore, the choice of how to ferment, so that it is tasty, remains with the hostess.

We offer several simple recipes for sauerkraut, according to which you can cook a tasty and healthy product.

Recipe couldn’t be easier

This is a classic. Everyone who has ever been involved in such an exciting business as sauerkraut knows him. Components for him are familiar and well-known. It’s all about the proportions and amount of sugar and salt. Preparing such cabbage is simple, but it turns out delicious.

Ingredients:

• cabbage head weighing a couple of kilograms;
• 2 weighty carrots;
• sugar – a couple of tbsp. spoons;
• boiled water – about 2 liters;
• coarse salt – 3 tbsp. topless spoons.

If you like spices, add them to the brine at your own discretion. We will pickle vegetables in a jar. This amount of ingredients will fit in a three-liter bottle.

We cut the cooked head of cabbage in any convenient way. We also rub the carrots as you like. Grind the mixture of cabbage and carrots to the conscience, and then tamp it in a jar.

We prepare it by dissolving all the salt in boiling water. When it cools down, pour cabbage generously over it so that it pours over the edge.

The load is not put on fermentation. She should only roam for 2 days. Piercing our fermentation with a wooden stick is a must. If you do not release the accumulated gases from it, you can ruin a delicious product. Now the brine will have to be carefully drained into a separate bowl.

In vigorous brine, the sugar that needs to be put there will dissolve perfectly. We pour it back into the cabbage. After standing for a day in the refrigerator, delicious cabbage is ready to eat. Agree, it couldn’t be easier.

It is easier than easy to ferment cabbage according to the following recipe. Brine is not required for it, it is fermented in its own juice, therefore it is most useful.

Classic fermentation

It can be made in a large container, or it can be made in an ordinary glass jar.

Ingredients:

• peeled cabbage heads – 4 kg;
• carrots – 400 g;
• salt – 3 tbsp. spoons with a small top;
• sugar – 1 tbsp. a spoon;

Here’s what the photo recipe looks like.

• We chop prepared heads of cabbage.
• Three carrots.
• Mix in a bowl, adding sugar mixed with salt.
• We place in a bowl for pickling, tamp well. Do not take metal utensils for pickling, it will oxidize and ruin the pickling.
• Cover with cabbage leaves and set oppression.
• During fermentation every day we pierce to the bottom and do not forget to remove the foam.
• We take out the finished cabbage in a cold place.

If you want to try something new, then you can use the following simple recipe.

Souring original

Greens and dill and cumin seeds will not only enrich it with vitamins, but also add a spicy taste, and hot pepper and garlic will add spice.

Ingredients:

• cabbage heads – 5 kg;
• carrot – 250 g;
• hot pepper pod;
• 2 heads of garlic;
• 400 grams of sugar;
• 200 g salt;
• 4,5 L of water;
• favorite herbs, cumin and dill seeds to taste and desire.

We cut the heads of cabbage with the stalk removed into large slices, put them in a bowl for fermentation, pour water with salt dissolved in it. We keep her under the yoke for about four days. We take it out of the brine and chop it. Grind pepper, garlic, three carrots. We mix all this with cabbage, add chopped greens, cumin or dill, or both. Strain the remaining brine, bring to a boil. Pour the fermentation with chilled brine. Let’s ferment under oppression for another two days. Mix with sugar, put in jars and store in a cold room.

Anyone who has ever tried Provencal sauerkraut will never forget the delicious taste of this dish. Such a dish was once served at the royal table. Its basis is cabbage, pickled whole heads or halves, and the addition of soaked apples, lingonberries, cranberries, pickled stone fruits and grapes gives an exquisite taste.

The preparation of such a dish requires not only considerable labor, but also the presence of a large capacity for fermentation, as well as a cold room in which it will be stored. For those who want to cook a similar blank without much hassle – the following recipe.

Dessert cabbage

To prepare it, you will need not only the usual ingredients, but also fruits. In real cabbage “Provencal” there are at least four types of them, in a simpler version, you can take those that are available. Hard sweet apples, apricots, plums, gooseberries, grapes and even peaches are suitable.

Ingredients:

• cabbage heads – 4 kg;
• carrots – 400 g;
• sugar – 200 g;
• salt – 60 g.

Cabbage cut into small pieces or chopped. It is better to grate carrots for cooking carrots in Korean. Grind them together, mixing with salt. We cut the apples into slices, cut large stone fruits in half, leave the berries whole. Line the bottom of the dish with cabbage leaves. We lay the grated cabbage and fruits in layers. We send it to the dishes under oppression for three or four days.

Now carefully pour the resulting brine into another bowl. Bring it to a boil, add sugar and let it boil for a couple of minutes. After cooling, fill them with fermentation. It is better to put it in banks.

Sauerkraut with beets and horseradish

For lovers of beets, there is a simple recipe for cabbage fermented with this vegetable. Horseradish and garlic, which are added to it, do not allow the product to deteriorate quickly and add spice. You can add parsley root or greens to fermentation if you like its taste and smell. Useful greens will enrich the dish with vitamins.

The beautiful pink color makes this fermentation very appetizing, and the addition of beets is very tasty.

Ingredients:

• prepared cabbage heads – 10 kg;
• beets – 600 g;
• horseradish – 200 g;
• garlic – 4 heads;
• parsley root – 100 g or 2 bunches of greens;

We will pickle cabbage in brine. For him you will need:

• water – 6 l;
• salt – 300 g;
• sugar – 1,3 cups.

I’m preparing the brine. To do this, bring water to a boil and completely dissolve all the salt and sugar in it. While it is cooling, we cut the cabbage into rather large checkers, three horseradish, cut the beets into slices, chop the parsley and garlic. Place cabbage and other additives in layers in a sauerkraut dish. Soak them in hot brine.

Cabbage should ferment for 3 to 5 days, depending on the temperature in the room. It is better to store the product in jars in the refrigerator.

Conclusion

There are quite a few simple recipes for fermenting cabbage. They are easy to prepare and require little time. In one evening, you can provide the whole family with a delicious vitamin product for a long winter.