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Sauerkraut is always a welcome guest on the table.
And green tomatoes in blanks look very original.
Mistresses love to combine two in one to make it even better. Therefore, in the article we will consider recipes for sauerkraut with green tomatoes in several variations.
Green tomatoes with cabbage for the winter is a surprisingly simple and tasty combination of familiar dishes.
In winter, it is necessary to replace the lack of fresh fruits and vegetables. Crispy cabbage comes to the rescue. When fermented, it forms many useful components, especially vitamin C. Salting it, pickling or fermenting it with tomatoes is more useful than just chopping it with carrots.
Useful tips for housewives
There are several ways to ferment vegetables. Combinations with various spices, spices and additives give the finished dish a different taste. It can be spicy, slightly sour, or sweeter. Therefore, salads with green or brown tomatoes and sauerkraut also differ in their taste.
Cabbage is preferable to choose late varieties, with no signs of damage or decay.
To enhance the aroma and taste of the workpiece, garlic, onions, dill seeds, herbs and spices, hot peppers and carrots are used. Sauerkraut acquires a special personality in combination with green tomatoes. It is worth considering that you can ferment not only white cabbage. This makes the recipes even more varied.
Another way to increase the number of pickles is different processing options for cabbage forks. They can be chopped in the usual way, cut into pieces or squares, fermented in halves or a whole head of cabbage.
Tomatoes are also used whole, cut into halves, slices or rings.
Before cooking, vegetables are sorted, washed and cleaned.
If the workpiece is closed in jars, then they must be pre-washed and sterilized.
Preparations for the winter are often made from already fermented cabbage, adding unripe tomatoes to it. Or you can ferment vegetables at the same time in the same bowl. Consider recipes for different options.
Cabbage salad with green tomatoes
To prepare a delicious salad for the winter, you will need to ferment cabbage in advance in the usual way. When the cabbage is ready, let’s start preparing the green tomatoes. It is better to take all the fruits of medium size.
Wash the green tomatoes well and put them in boiling water for a couple of minutes. Then immediately cool in cold water and remove the peel.
Cut the tomatoes into thin slices.
We clean the onion from the husk and cut into even rings.
Squeeze the juice from the sauerkraut.
Arrange vegetables in layers in prepared jars.
Fill with hot marinade and pasteurize at a temperature of 85 ° C. For half-liter jars, 20 minutes is enough, for liter – 30 minutes.
We roll up and send for storage in a cool place.
Proportions of ingredients:
- 1,5 kg of ready-made sauerkraut;
- 1kg green tomato;
- 1 kg of onion.
Filling is prepared from:
- 1 liters of pure water;
- 1,5 tablespoons of granulated sugar;
- 2 tablespoons of table salt;
- 12 grams of black pepper;
- 3 sheets of laurel;
- 4 peas of allspice.
The salad turns out very beautiful, tasty and healthy.
Harvesting from simultaneously fermented vegetables
In this case, sauerkraut with green tomatoes is prepared by simultaneously pouring vegetables with brine. Such recipes are very popular, as they do not require additional preparation of vegetables.
For 1 medium head we need:
- 4 pieces of medium-sized green tomatoes and garlic cloves;
- 1 bunch of fresh dill and parsley.
We will pour brine with such a bookmark – for 250 ml of water we take 320 grams of coarse salt.
We are preparing a container for sauerkraut with green tomatoes. Wash well and dry.
Cut the cabbage head into 4 parts and blanch in boiling water for 7-8 minutes.
Cut green tomatoes into circles.
Finely chop the herbs and garlic.
I’m preparing the brine. Boil water with salt, then cool.
We put the vegetables in layers in the prepared container, at the same time pouring the layers with a mixture of herbs and garlic.
Pour cabbage with green tomatoes with brine, put a stand and oppression.
Keep for three days at room temperature.
After that, transfer to a cool place for storage.
Sauerkraut with tomatoes in a multi-colored combination
The unexpected combination of colors makes the recipe very interesting. To prepare it, you will need not only white, but also red cabbage, green tomatoes and bright bell peppers. It is better if it is yellow, orange or red pepper. Tomatoes will give green color in the workpiece. From vegetables, take 1 kg of white cabbage:
- 0,7 kg of red cabbage;
- 0,5 kg of green tomatoes of the same size;
- 0,3 kg of sweet pepper.
In addition, we need salt (150 grams), vegetable oil (50 ml), ground black pepper (10 grams).
We will prepare the brine from 1 liter of pure water, 50 grams of granulated sugar and 150 grams of coarse salt.
The cooking process is clear and does not require special skills.
We remove the upper leaves from the heads of cabbage and finely chop the cabbage.
Thoroughly wash the pepper, remove the stalk and seeds, cut into thin strips.
Unripe tomatoes are sorted, washed, cut into slices of equal size.
We mix the vegetables in one pan, salt, sprinkle with ground pepper. On top we lay an inverted plate and oppression.
Cover with a clean cloth and leave for 12 hours to ferment at room temperature.
After 12 hours, we drain the juice and do not use it in the future. It must be removed so that the contents of the snack are not too sour.
I’m preparing the brine. Boil water, add salt and sugar, mix until the components are completely dissolved.
We lay out the cabbage with vegetables in sterile jars, pour boiling brine.
Boil vegetable oil and add brine on top.
Let’s wait until the cabbage has cooled down, close the lids and rearrange them in a prepared place for storing the workpiece. It should be cool enough. At this point, sauerkraut with green tomatoes is ready and ready to serve.
The described recipes have been tested by many housewives and have earned their approval. If you have your own way of sauerkraut, you can cook the vegetable separately. Then combine the already sauerkraut crispy cabbage with tomatoes in milky ripeness and cork up a delicious salad. Such blanks are instantly eaten and liked by children and adults. Don’t be afraid to try new options to spruce up your diet during the winter months.
