Pepper Sauerkraut Recipe 

Sauerkraut is a tasty and healthy product. It contains many vitamins, minerals and fiber. Due to this composition, it can be eaten by almost all people. In many diseases, it can serve as a tasty medicine. It will be of great help in various problems with the stomach and intestines. Regular use of this dish can even cure dysbacteriosis and significantly reduce blood sugar in diabetics, relieve lazy intestines from constipation. The high content of ascorbic acid, which does not decrease during storage, together with vitamin A, makes this dish indispensable for maintaining immunity at the proper level, which is important in winter. Those who regularly consume sauerkraut are much less likely to get colds, the flu also bypasses them.

When fermented, the sugar contained in cabbage turns into lactic acid. It is not only an excellent preservative and prevents the product from spoiling, but also has useful properties.

Each housewife has her own family recipe for this delicious product. The main ingredients are cabbage, carrots and salt. Even such cabbage will be tasty and healthy. Many people make sauerkraut with a variety of additives: cumin, cranberries, beets, apples, guided by their own taste. Sauerkraut turns out very tasty if sweet peppers are added to it. Sauerkraut with bell pepper is very useful. In such a preparation, all vitamins are completely preserved, and there are a lot of them in pepper.

There are many ways to cook sauerkraut with bell pepper. The recipe is closest to the classic product, in which cabbage secretes its own juice. Neither water nor vinegar is added to it. There is a natural process of lactic acid fermentation.

Cabbage sauerkraut with bell pepper

For preparation it will be required:

• 5 kg cabbage. The most delicious fermentation is obtained from juicy heads of cabbage with a high sugar content.
• 600 g of sweet pepper. If you want the final product to look more beautiful, it is better to take peppers of different colors, but always ripe.
• 400 g carrots. Carrots are better to choose a sweet, bright color.
• 4 Art. spoons of salt.
• Fans can add spices: mustard seed, cumin.

This product is very easy to prepare. We clean the heads of heads of wilted leaves. We cut them into thin strips.

Three carrots. If you wish, you can grate it with thin strips, as for cooking in Korean. Remove the seeds from the pepper and cut into strips. Mix the vegetables in a large bowl, adding salt.

In the dishes in which the cabbage will be fermented, lay it out in parts, carefully tamping each layer with a wooden mallet. Dense compaction creates anaerobic conditions in which the process of formation of lactic acid organisms is better. We place a plate on top and put the load. A liter jar of water is quite suitable.

For pickling, the correct temperature regime is very important. This process takes place in two stages.

• At the first stage, juice is released, into which the extractive substances of the vegetable pass. Due to the high salt concentration, the activity of microorganisms is not yet possible. Gradually, salt penetrates into the cabbage and its concentration in the brine decreases, which serves as a signal for the start of microbiological processes. Yeast is active at this stage. They cause strong gas formation and the appearance of foam.

  

  To prevent sauerkraut from spoiling longer, it is necessary to remove the resulting foam, which may contain pathogenic microorganisms. To get rid of gases that give the final product a bitter taste, fermentation should be pierced a couple of times a day with a wooden stick to the very bottom of the dish.

  

  The first stage should be completed as early as possible in order to achieve the rapid formation of lactic acid – a preservative for the fermented product. The temperature of the first stage is 20 degrees.

• At the second stage, lactic acid bacteria are activated, they decompose the sugar contained in the vegetable to lactic acid. There is a direct fermentation process. The release of gases ends. Fermentation requires a temperature of 20 degrees. Completely it ends in 10 days. The concentration of lactic acid will reach 2%. Such cabbage will be too acidic. It is considered optimal if the lactic acid in the product is not more than 1%, therefore, a couple of days after the cessation of gas formation, the workpiece is taken out into the cold to slow down fermentation. Cabbage must be taken out to a cold room on time. If this is done too early, the fermentation process may simply not occur and the product will quickly deteriorate. If you are late, then fermentation will peroxide.

  

Among the various recipes for making sauerkraut with pepper, there are many unusual ones. For example, you can ferment it with celery root and parsley. These additives will give the workpiece a special spicy taste.

Sauerkraut with celery, sweet peppers and parsley

This cabbage is fermented in a jar. It is not worth storing it for a long time, and it will not work. Such a tasty dish is eaten very quickly.

For preparation it will be required:

• 2 kg of cabbage of late varieties;
• 600 g carrots;
• 400 g bell pepper;
• 1 medium sized celery root;
• 100 g salt;
• a large bunch of parsley;
• bay leaf and peppercorns to taste.

We clean the heads of cabbage from the upper leaves, wash, chop. Wash all other vegetables, clean, wash again and cut into thin strips, finely chop the parsley. We put all the vegetables in a bowl, add salt and mix well.

After extracting the juice, we transfer them to a jar, carefully tamping. Put spices on top and cover with cabbage leaves. We close the lid and install the load. After the end of the fermentation process, and this will be in about 5 days, we transfer the jar to the cold, where we store it. Before using fermentation, the top layer with spices must be removed.

There is more than one recipe for sauerkraut with added sugar. It speeds up the fermentation process and gives the product a pleasant sweet taste. Together with carrots and sweet peppers, onions are added to the cabbage.

Sauerkraut with onions and sweet peppers

The technology for preparing this fermentation is slightly different from the classic one. You have to prepare the brine first. It will require:

• not cold water – 800 ml;
• salt – 2 tbsp. spoons with a slide;
• sugar – 1 tbsp. heaped spoon.

Dissolve salt and sugar in water.

Cooking vegetables:

• finely chop a large head of cabbage;
• 3 peppers cut into strips, 2 onions in half rings;
• we combine vegetables in a large basin, seasoning them with grated carrots, you need to take 3 pieces;
• add 5 peas of allspice, 10 – bitter and a couple of bay leaves.

After mixing, the vegetables are laid out in jars, a little short of the top, and pour the prepared brine.

After the end of fermentation, put the jars in the refrigerator.

There are many recipes for sauerkraut with bell peppers. Through trials, each housewife chooses the one that will serve her for many years, delighting her family with tasty and healthy fermentation. This blank is good fresh, you can cook cabbage soup or a side dish from it. An inexpensive and tasty product will decorate any table, both everyday and festive.