How many days does cabbage stay warm. Sauerkraut

Greetings, dear readers!

Today I will tell you how sauerkraut properly, relying on many years of experience in this delicate matter.

For sauerkraut, it is better to take varieties of cabbage of late and medium ripening, for example, you can use the varieties Midor F1, Anniversary F1, Gift, Menza F1, Turkiz, Judge 146, Krasnodarskaya1.

I have many sauerkraut recipes in my arsenal, each of which has its own original flavor.

First you need to remove the green and damaged leaves, then cut out the stalk and chop. You can, of course, chop cabbage with the help of special means of modern household appliances, but I always follow the old-fashioned traditions and do it manually using an ordinary chopper and a wooden trough.

It is very important when pickling cabbage to correctly observe the proportions:

Recipe 1: "With carrots"

For 10 kilograms of shredded cabbage, I add 350 grams of chopped carrots and 180 - 200 grams of large table salt. Never use fine iodized salt for any workpieces.

Recipe 2: "With apples"

For 10 kilograms of slaw, I add 1 kilogram of apples, cut into halves, remove the cores with seeds, and 180 - 200 grams of salt.

Recipe 3: "Northern"

For 10 kilograms of chopped cabbage I take 350 grams of cranberries and 180 - 200 grams of salt.

Recipe 4: "Original Taste"

For 9 kilograms of slaw I take 500 grams of apples, cut in halves and with the core removed, 1 kilogram of chopped carrots, 10 grams of cumin and 160 - 180 grams of coarse salt.

Recipe 5: Fragrant

To 10 kilograms of slaw, you need to add 350 grams of carrots, 180 - 200 grams of table salt and 5 grams of bay leaf.

To sauerkraut properly, it is necessary to protect it from contact with air, since when air enters, the amount of ascorbic acid decreases during fermentation. The presence of ascorbic acid crucial point to obtain high-quality and tasty sauerkraut.

Watch a video about it. how to ferment cabbage in an oak barrel (Site distilliruem.ru)

Cabbage with the additives discussed above must be mixed and placed in tubs, barrels, pots, buckets. After that, you need to close it from above with whole washed cabbage leaves, then cover it all with a white boiled cloth, and then with an underpressed (preferably wooden) circle. From above it is necessary to put oppression (load), which by weight is approximately 10 - 15% of the weight of the cabbage laid in the container. As oppression, you can use any load (stone, bucket or pot of water). Then all this must be covered with plastic wrap.

In the room where the cabbage is fermented, the first 4-6 days, you need to maintain a temperature of 17-20 degrees. Then the cabbage will turn out to be of high quality, it will contain more sugar and a small amount of volatile acids, vitamin C will be better preserved in it.

When the period of active fermentation ends, it is better to place the cabbage in the cold - 0 - (-2) degrees. At this temperature, the development of mold, which is formed only with the access of oxygen, is delayed. Mold decomposes lactic acid and as a result, the quality of our sauerkraut deteriorates.

You can also ferment cabbage in polyethylene bags, which are placed in pots and barrels. With this method, only cling film bags can be used.

Finally, you have learned sauerkraut properly and made the first "fermented" barrel, but you do not have the opportunity to create conditions for long-term storage. In this case, the canning method will help:

Sauerkraut should be carefully examined, the brine should be poured into a separate bowl and a 2% salt solution should be added to it. Then you need to put the cabbage in jars to the "shoulders" and close them with lids. If you use liter jars, then they need to be heated for 20 minutes, three liter jars - 25 - 30 minutes. Then the banks need to be rolled up. Such cabbage will be stored at room temperature long time.

And now the recipe for classic sauerkraut in jars from Yulia Minaeva (Channel "In the garden or in the garden").

I wish you all the best!

Hello dear readers and subscribers of the blog! What do you think is the last of the blanks I usually do? Of course, sauerkraut. Since the most delicious cabbage, as they say, should be cut from our gardens at the first frost, which means that it falls on such a time period as October, or November, depending on where you live.

Without this treasure, not a single, or rich cabbage soup, which my whole family simply adores, can be cooked. Therefore, today, I dedicate this note to salting sauerkraut for the winter.

Choose any recipe you like and make this dish, because compared to other types of preparations, it is the easiest and fastest to prepare. Minimum effort, maximum enjoyment. And then after all, you can not only make soup from it, but also use it in and in pies, I really like to make bigus or fry it with potatoes.

This is my favorite version of cabbage, as it was prepared according to the GOST technology of those times, namely 1956 back then in the USSR. Probably in every house there are such recipes, so I have such an old book that I cherish, this is how my mother and grandmother cook.

The most important thing is that this option does not require much time from you at all, and a lot of importantly diverse products. It perfectly combines only cabbage, carrots and salt. Without any seasonings and spices, as well as without the addition of vinegar.

We will need:

• cabbage - 3 kg
• carrots - 300 g
• salt - 75 g

Cooking method:

1. Chop the cabbage by hand, or on a special grater, depending on how much you are going to prepare.

2. Grate carrots on a coarse grater.

Important! According to GOST carrots, 10 percent of the total mass of cabbage is taken. Therefore, consider yourself for 1 kg of cabbage this is 100 g of carrots. Salt is taken 2 - 2.5 percent of the mass of cabbage, 25 g is required for 1 kg of cabbage.

Mix shredded cabbage with salt and knead it well with your hands.

4. After the cabbage has released the juice and began to shine, it's time to mix it with carrots.

5. Now transfer the entire vegetable mass to the pan. Take a lid with a diameter smaller than the pan itself. Place it in a plastic bag or sack and cover the cabbage with it.

6. Put oppression on top of a plate or lid. Usually a three-liter jar of water is used.

7. In this form, cabbage should stand for 3 days at room temperature.

Important! To make sauerkraut delicious, you need to release carbon dioxide with a wooden stick. That is, on the surface of the cabbage, make punctures several times during the day. And most importantly, if you do not know why your cabbage is bitter, so here is the solution for you, all because of this chemical process.

Therefore, it is very important that carbon dioxide escapes, and the finished dish does not taste bitter.

8. After three days, place the cabbage in a jar or jars. But, remember that you first need to stir the whole mass with your hands again so that carbon dioxide comes out to the end.

Using a special funnel, arrange in jars.

9. Juice, or you can say brine, marinade, which stood out, fill the jars.

10. Close with nylon lids and refrigerate. You need to store such cabbage in a cool place, a cellar or refrigerator is best, so that the fermentation process does not resume and the finished sauerkraut does not peroxide.

This is such a simple and cool cooking option! Bon appetit!

Video: Cooking crispy and juicy sauerkraut at home

I found a similar cooking option in this video so that you can once again see live how and what is being done. But, remember one more trick, if you take a lot of carrots, according to the wrong proportions, such as by eye, then the result may not upset you much. Since if you shift the carrots, then the cabbage will lose its crunchiness, it will not be so crunchy and will become soft.

Quick recipe for sauerkraut in a jar

So light and one of the best options salting cabbage at home in a very quick and instant way. This is certainly not in 15 minutes, but on the third day you can already use it, can you imagine?! Add your favorite spices for variety and flavor enhancement.

The secret and super feature here is that the brine will be prepared separately, but do not be afraid, there is nothing difficult in this, everything is very simple and easy. Well, of course, as soon as the brine, the marinade gets into the cabbage, the very phenomenon called fermentation or pickling will begin, with this method I speed up this process and the dosage of salt will be slightly higher than always. That's the whole trick of science))).

We will need:

• cabbage - 2-3 kg per 1 three-liter jar
• carrots - 2 pcs.
• Bay leaf- 2 pcs.
• salt - 4 tbsp
• dill seeds - optional
• pepper - to taste

Cooking method:

1. Get busy first preparatory work vegetables. Wash cabbage and carrots well.

Next, chop the cabbage or cut it with a knife, it usually looks something like a thin straw, although I have seen other options for salting with petals and pieces, but it seems to me that this is not appropriate if used for general consumption somewhere in dishes, although everything is possible. It depends on what purpose you are doing this workpiece.

2. Next, grind the carrots on a grater or using a special nozzle in a food processor.

3. Mix the cabbage with carrots, do not be afraid to wrinkle, the mass should turn out to be uniform so that the juice begins to appear.

It is in it that the cabbage will ferment. Add allspice, bay leaf and dill seeds. Cabbage should lie in the container tightly enough. In this case, a 5 liter container is used.

Important! Salt is taken only stone, coarse grinding, and not fine.

Stir the jar of water until the salt is completely dissolved. And then pour cabbage with this solution. Since all vegetables should be completely covered with brine, make another of the same jar of brine. Or you could immediately take a 2 liter jar and add 4 tablespoons of salt and water to it.

6. Well, now the water completely covered the cabbage. Take a lid or plate and make a load on it, put a jar of plain water. The next day, after she stays warm for a day, fermentation will begin.

And then you will need to use a spoon or stick to push the cabbage apart and release gas so that it does not taste bitter. You need to do this several times during the day. So all the days until the end of fermentation.

7. On the third day, it will completely turn sour, gases will no longer be released.

Important! I also forgot to say, put another one under any container, since in the process of fermentation it will additionally begin to release its brine, which means that the liquid will increase and it will run.

8. Here is another interesting original cooking option, try it, it's very tasty! Store in a cool place in the refrigerator so that it does not become sour and vigorous.

Delicious sauerkraut in 3 liter jars for the winter

Want to make tender, juicy and crispy cabbage? Then this is for you step by step description with a photo, just to help. The recipe is tried and true.

We will need:

• cabbage - 1 head 2 kg
• carrots - 2 pcs.
• salt - 2 tablespoons with a slide
• sugar - 1.5 tbsp
• water - 1.5 l

Cooking method:

1. First of all, cut the cabbage in half, remove the stalk. Cut very, very finely, at least try to cut it that way.

Important! If you take a young cabbage, then the harvest from this will only be juicier and more tender. Because old cabbage tends to be tough.

Next, take the carrots of the current crop, and not the old one, so that it is juicy. Carrots can be rubbed on an ordinary coarse grater, but in general it is better on a grater for Korean carrots to come out thin. Mix the vegetables with your hands, squeeze the cabbage so that it releases the juice.

2. After that, take a 3 liter jar. And in the morning, use improvised means, such as a rolling pin))). So that there is a maximum of cabbage with carrots in the jar and a minimum of air.

3. Make a marinade or brine. Pour 1.5 tablespoons of sugar and 2 tablespoons of salt into 1.5 liters of water. Stir with a spoon, or cover the jar of water with a lid and sausage, shaking until all dry ingredients are dissolved.

4. Pour cabbage with this mixture, also straight to the maximum, just like in the picture. Leave in a warm place, after one day bubbles will appear. This means that the fermentation process has begun.

5. Therefore, take and speed up this process yourself, pierce with a stick or other object, in the form of a knife, to release the gas. You will immediately see that the brine is sinking.

Do this procedure at least 3-4 times a day. As the bubbles appeared, so immediately pierce it))). After three days, close the lid and put in a cool place.

6. This is such a nice cabbage turned out, then you can season it vegetable oil and onions, and use dill as a decoration. Bon appetit!

Sauerkraut with apples

Well, this option, a hero, so to speak, immediately comes to mind our Rus' and the grandmother’s oven. Cabbage will be fermented in a Russian tub barrel, as in the good old Slavic times, and even with apples.

We will need:

• cabbage - almost 20 kg
• Antonovka or Bogatyr apples - 2 kg
• carrots - 1.5 kg
• salt - 70 g per 3 kg of cabbage

Cooking method:

1. Finely chop the cabbage, cut the carrots into strips or rub on a grater. Then mix everything in a deep container and add salt, knead well so that the juice stands out. Next, place in a barrel.

2. Next, cut the apples into thin slices. Stir gently so as not to damage the fruit.

Important! Before slicing apples, wash them well and remove the cores.

3. Then cover with a lid and put a stone or something like that.

4. Leave in a warm place, after a while you will see bubbles, this is how it should be.

Important! The main thing is not to miss this moment, because if you do not remove the bubbles in time, an unpleasant smell and aroma will appear, and, accordingly, taste.

5. To do this, remove the oppression and pierce the cabbage with a stick.

After three days, remove the sauerkraut in a cool place in the cellar or on the balcony. And after two weeks you can eat it! Yum yum, just delicious! The longer it sits, the better it will ferment.

Cabbage, sauerkraut

Impressed? When I first tried such a thing, I said “class!” This is a Serbian technology, it is light and time-saving, you don’t need to chop anything, but you will have to wait much longer than usual for readiness. Then cabbage rolls are prepared from such whole cabbage, in Serbia they are called sarma.

As they say, live a century, learn a century, and that's true))). Approximately 1.5 kg of salt is taken for 20 kg of cabbage. Carrots are not used in this form.

We will need:

• cabbage - 12 kg
• non-iodized salt - 800 g

Cooking method:

1. Wash the cabbage well, remove the bad contaminated leaves.

2. Cut out the stumps. Take a head of cabbage and cut off this place with a knife, as shown.

3. Hold the knife slightly obliquely so that it cuts out in a pyramid. You will not remove the entire stump, only the top.

4. Place the head of cabbage in a tank or large saucepan and fill the carved area with salt. Do this with all heads. And leave them like this until tomorrow, until the next day.

5. After this time, the salt will change a little, it will absorb the cabbage moisture.

6. Now cut the cabbage in half and place in a bowl or pan. For 10 kg of cabbage, 0.5 kg of salt is taken, of which 300 g will be used to fill the holes in the stalk and 200-250 g for brine, fill the container with water (5 l). Put oppression (5 kg) on ​​top and let stand for a couple of days (2 days) in a warm place.

Interesting! You can put apples in there, a few pieces.

7. During this time, gurgling will begin in the pan, it will begin to ferment. Therefore, after two days, drain the brine into another container. This is done so that the brine is enriched with oxygen and fermentation is more active. Next, place the cabbage again in the same poured brine and put oppression. This procedure is done once a day. It will be completely ready in 2 weeks.

8. Store in the cellar and until spring it will need to be eaten.

Bonus: sauerkraut with beets

Ecologically clean and very tasty cabbage without vinegar with beets and carrots. Well, just lick your fingers, and look how it looks on a plate, it’s just fantastically pretty and awesome:

I can also advise those who have very little space in the cellar to store cabbage not in jars, but in bags, but air will need to be removed from them with a special device, that is, done under vacuum. That's all for me, I hope now you have learned how to properly make sauerkraut for the winter in different ways.

Happy and delicious discoveries! See you all! Bye Bye!

Well, it doesn’t work out for me. I tried to make sauerkraut, either dry, or some kind of bitter, it was for many years that I threw the cabbage in this way) marinated with anything and according to different recipes, it turned out delicious, but I still want to learn how to sour! there are a lot of recipes on the internet, everything seems to be simple, but I’m already afraid) in general, those who know who makes sour themselves - how do you do it ???? what spells are you using?

Discussion

Hello! Please tell me who knows. And if when fermented cabbage put a lot of carrots. And now, when it has already fermented, I tried it, the taste interrupts the carrots directly, can I somehow add some more cabbage to the already fermented cabbage?

01/31/2019 18:00:37, Elena

REPORTING!!!
Today we tried cabbage, delicious, but I over salted it a little)
I will experiment further)
thanks to all!

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Discussion

I pour brine into a 3-liter jar (for 1 liter of water 2 tablespoons with a slide of salt, boil and cool), put the shredded cabbage with grated carrots in a jar, stuff it so that the brine is on top for two days, you can make punctures several times, then in the refrigerator and you can eat. Very simple and tasty, it turns out crispy. Put the jar in a plate, the juice runs away a little.

I forgot to write that when foam appears, you need to pierce the cabbage (I do it with a long knife), as if turning it. And don’t put a crust of bread in jars, it is needed only at the time of fermentation. shove it, then there will not be enough air for fermentation, or you will have to pick it several times a day. It is more convenient in a saucepan.

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Discussion

And on TV there have already been many programs about the benefits and harms of homemade yogurts. Therefore, in the store I buy regular yogurt without additives for myself and mix it with berries in a blender. It’s a pity, but my child doesn’t like this

Thanks a lot for the article! I periodically drink purchased yogurts, although I know that there is very little benefit in them compared to homemade ones ... but now I’m completely convinced that I need to start cooking myself!

8 reasons to drink sauerkraut juice

1) Sauerkraut and its juice are a real storehouse of vitamins: a good dose of vitamin C, B vitamins, vitamin K and a very rare and valuable vitamin U, also known as methylmethionine. These foods are rich minerals: iron, calcium, zinc, magnesium, selenium, iodine, potassium, phosphorus and others. With proper fermentation, all vitamins are preserved, and the fermentation process itself additionally enriches the product with organic acids (lactic and acetic). 2) In the process of fermentation, ...

Discussion

It seems that cabbage is gas-producing .... I wonder if sauerkraut is not, since it forms bacteria that suppress pathogenic microflora, a good article, I learned a lot of useful things for myself.

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Discussion

And I, on the contrary, preferred a fresh cabbage salad. With vegetable oil, carrots, herbs. I thought this combination would be the most beneficial. Now I realized that sauerkraut can also benefit the body and my appearance.

Wow, I didn’t know that you can lose weight from cabbage juice, interesting) I love cabbage, I know that it is very useful for immunity, because there is a lot of vitamin C in cabbage, which is so important for our body, but it turns out that it is useful in general for the whole body and beauty.

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Discussion

especially for those who have tried it ;)
our sauerkraut :)
take white cabbage, chop and mince, add coarsely grated carrots. We stack tightly in 3l. jar and pour this amount of brine (6 cups cold water, 2 tbsp. spoons of salt). Leave for 2 days at room temperature, periodically pierce with a fork. After 2 days, drain the brine, add 100 g of sugar, boil, remove the foam and pour it back into the jar, right on the cabbage. When it cools down, you can already eat. I store in the hall or on the balcony. Minimum effort and delicious :)

this year, probably for the first time, it happened so massively for me to cook something for further eating :) Apparently because there will still be a pantry with a rack;)
at the moment we have 18 liters of lecho (hello to the recipe from the culinary conference)
4 liters of cabbage according to two recipes from mom
and 2 liters of jam + 3 liters of apple compote thanks to Charlie ;)
oh, I also remembered, I have a kilogram sun-dried tomatoes, fit in a jar of grams for 300-400 :) a strange thing. also tried it for the first time.
and you?

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Friends tell me the recipe for the best sauerkraut in your life, please. For some reason, I wanted to, I didn’t understand this product for 35 years, and now I really want to (not pregnant))). I tried everything in the store and on the market - well fu (((

Discussion

thanks friends))) I will try the Ficus recipe - solely because of the small amount of salt. she, ####, keeps water in my body (((

I wonder if the mixture provencal herbs add what will happen?

Standard recipe (I always do this):
for 10 kg of cabbage
200 - 500 gr carrots
250 gr salt (rock, not iodized)
Chop, crush, put under oppression, put in heat. When bubbles appear, poke with a thin wooden stick. When the bubbles stop, then the cabbage is ready, you need to clean it in the cold.
Sometimes 25 grams of cumin or dill seeds can be added to cabbage - they prevent excessive fermentation.
I prefer to put cranberries, lingonberries, apples in ready-made cabbage before serving.

I usually chopped cabbage-carrots, salt, sugar, spices (peppercorns and lavrushka). I crumpled the cabbage well, mixed everything, put it in an enameled / glass / wooden bowl, covered it with a cloth and put it under pressure, at room temperature. Every day I rinsed the rag, pierced the cabbage so that the air came out, and after 3-4 days you could eat. The disadvantages of this method are the lack of proportions and a long wait :))) As for the proportions, this time I was completely dreary, it just seems that ...

Discussion

Last year, a "grandmother's recipe" was given here.
Very smart and tech.
I've always looked forward to it, I guess.

No "mashing" cabbage. You also need to protect your hands. Cabbage juice with salt is just an explosive mixture for them!

Shred cabbage with carrots.
Making a pickle:
For 2.25 liters of water 125 gr. salt. Dissolve the salt (I boil for this, but only then you need to cool). Then you take a handful of cabbage with both hands, dip it into the water, and do not squeeze your hands to squeeze out the brine. On the contrary, it is necessary that he "envelop" all the cabbages.
And put it in a container for salt (preferably something enamelled).
When all the cabbage is processed, pile oppression on top and leave it warm for 3-4 days until cooked. Every day, remove oppression, pierce cabbage in several. places to release mustard gas, and again under oppression.

When ready, transfer to a jar and refrigerate.

In fact, a beautiful cabbage comes out. Both crispy and soft...
And it doesn't get any easier than getting ready.

Thanks a lot to whoever gave the recipe. Just a light at the end of the tunnel.
And what kind of way: "Knead to give juice." Here, sorry, whoever thinks. It seems to someone that the juice has already been given, and to someone that they still need to knead and knead ...

sugar seems to be already added to fermented

in connection with the protracted excessive culinary impotence, I ask for help. Share skills, secrets and tricks in the simple business of sauerkraut. What do you ferment it in, in what dishes? Do I need to strongly "zhumkat" it with my hands, how much to put carrots. When, how and with what to pierce it and when to put it in the refrigerator.

Discussion

unfortunately you didn’t eat mine :(, but sour milk is really tasty :). I'm just trudging from the process :) Somehow I wrote here, it seems last year, I'll find the link, I'll throw it.
I don’t put sugar, I sour it in an enameled bucket.

I don’t squash at all, I cut, I interfere with carrots, for a 4-liter pan tightly stuffed with ready-made chopped cabbage - 3 large carrots. I breed 3 tables in 1 liter of cold water. spoons of salt without a slide and pour cabbage with this brine, under the yoke of a day for 3 in warmth, then I pierce it with a wooden stick several times, as soon as it stops bubbling, I put it in jars and in the refrigerator.

10001 times I ask for a recipe for sauerkraut, but I know that they gave it more than once, but I actively put them somewhere, delicious and crispy. Please do not throw links. And I also know how to pickle cabbage and quickly salt

Discussion

I salt in a three-liter jar according to an old recipe. It always turns out excellent crispy cabbage. Everything is very simple. Shred the cabbage and cut the carrot. For example, I like it to be cut larger, but it's all a matter of taste. Next, salt the cabbage to taste and mash a little until juice is formed. Close the jar tightly. Pour a tablespoon of honey over the cabbage and pour boiling water over it (as much as you like, usually it doesn’t fit much :)) Leave it for 3 days at room temperature, pierce it with a knife twice a day. After 3 days, the cabbage is ready.

for crunch, it is very important that the salt is not iodized, we always fried it (salt) in a pan, iodine is volatile and evaporates when heated. but this is if the bucket is salted more, and if the pan is “quickly eaten”, then you don’t have to bathe

In ancient times, fires were fought with the help of hooks, shovels, hooks and buckets - means, to put it mildly, not very effective. More technologically advanced ways of saving from a fire are available to a modern city dweller, however, we remember them most often when it is already too late.

Cabbage contains tartronic acid, which inhibits the conversion of carbohydrates into fats in the body. Finally, cabbage is rich in fiber, which has a beneficial effect on the motor activity of the gastrointestinal tract and helps to eliminate cholesterol from the body. When preparing cabbage dishes - salads, soups, etc., it should be remembered that as a result of the content of active substances, cabbage contributes to bloating and flatulence, which sauerkraut is deprived of, which contains almost as much vitamin C as lemon. Sauerkraut is called the "northern lemon". The medicinal and dietary value of sauerkraut is due to the fact that when sauerkraut is sauerkraut, some of the vitamins (C, B2, PP) and other bioactive compounds pass into saline. According to many experts, sauerkraut brine is even healthier than cabbage itself. For example, regular intake of warm...

I beg you, throw a recipe at me, tested, salted cabbage, what-what-how much, I don’t want to buy from grandmothers, I want my own, otherwise I can tomatoes, eggplants, I can, but a lot of things, but I don’t know the proportions of cabbage: (((I’m very grateful to everyone in advance.

Discussion

pickle the cabbage regular recipe, and not salad, it’s still early, in 2-3 weeks you can. If you are interested in early ripening (ready in 3 days), then I’ll throw it off tomorrow.

You mean sauerkraut? I'll try to write, only my proportions are very time-tested and, therefore, in terms of measures of my great-grandmother :)
Cabbage for salting is only winter varieties (as a rule, "Slava", it has not yet gone on sale, it will be by the end of October). On a bucket of shredded cabbage, a large bowl of grated carrots (2.5 deep plates) and 2 handfuls of rock salt (Grind No. 1). If the salt is simple, fine, then it should be smaller, about 1.5 handfuls. Salt should not be iodized! Mix all this on the table, do not rub strongly with your hands. Fans add 2 more cups of cranberries. Then pour into a bucket (enamelled), close with gauze, press down with your hands so that the juice comes out and press down with a load (if there is no special circle, then with a large plate with a can of water on top). Let it stand in the kitchen for 3 days, 2 times a day you need to pierce it to the bottom in several places (close the door before the procedure, since the smell on day 2 is already very cabbage :)). Then put it on the balcony, after tasting the juice: it should be sour. If not, let it stand still :) In principle, you can eat already on the 5th day, but cabbage acquires real readiness after 3 weeks, when all biochemical processes end.

Grate the carrots on a coarse grater, salt (I don’t remember exactly, by eye).
The whole thing is good to crush with your hands and under the press for a couple of days.
Then remove the press, loosen everything, make such deep holes with your hand so that bitterness comes out, cover with marlichka and stand like that for a couple of days, periodically loosening. Everything is like.
But in my opinion, it is still impossible to ferment now, the so-called. suffocating days. It seems in November somewhere, I need to check with my parents, so if necessary, I’ll tell you tomorrow. Or maybe one of the girls knows :)
Good luck!

Help me please! I love stewed cabbage very much, but I don’t want it to turn out well. Here I am again sitting over a head of cabbage and thinking how to defeat it.

Trouble :-) The mother-in-law went on a "cruise", but promised to come back with an inspection - to try our sauerkraut. And I sowed a piece of paper with her recipe: -(((((There was a week left before the return of the mother-in-law. Save! :-)))

Discussion

My recipe is for 2.5-3 kg of cabbage - 1 liter of brine (2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of dill seeds), 300 g of carrots, mix cabbage with carrots, tamp in saucepan or jar, pour hot brine. If in a saucepan, under oppression, if in a jar, put a leaky one into the jar nylon cover. Often pierce the cabbage with some long thing so that the bubbles come out, then it will not be bitter. Done in a couple of days. For some reason, hot brine doesn’t cook for me, it crunches

10/25/2001 12:09:41 PM, Nata*sha

Our ancestors have been able to ferment cabbage since ancient times. And often sauerkraut was practically the only source of vitamins in the winter, they ate it every day. The easiest sauerkraut recipe- chop the head of cabbage, rub it with a little salt and put it under oppression, after a few days sauerkraut in own juice ready. As far as possible, the housewives added cranberries, lingonberries, carrots, apples, caraway seeds to it. Learn more about beneficial properties of cabbage and how to ferment it correctly.

The benefits of sauerkraut

Surprisingly, but sauerkraut is considered healthier than fresh. When fermented in a vegetable, the amount of vitamins increases, which are much better absorbed. So sauerkraut is a great affordable source of vitamins. wonderful beneficial features sauerkraut even doctors say. It affects the work of the gastrointestinal tract, liver, improves immunity due to the high content of vitamin C and not only. Sauerkraut contains a lot of folic acid and B vitamins, almost all minerals, which together helps to normalize metabolic processes and strengthen blood vessels. Cabbage removes cholesterol and, due to the presence of rare vitamin U, contributes to the effective regeneration of the gastric mucosa. Besides, sauerkraut- natural oncoprotector.

It is possible to describe the beneficial properties of sauerkraut for a long time, among them:

• improvement of the digestive tract (vitamin U) and normalization of cholesterol levels,
• cabbage strengthens the nervous system (B vitamins),
• strengthening immunity (vitamin C) and disease prevention - a remedy for beriberi (antioxidants and vitamin and mineral composition),
• weight loss (tartronic acid) and normalization of metabolism (iodine, nicotinic acid),
• lower blood sugar levels (low carbohydrates, high fiber) - a serving of sauerkraut 100-120 grams per day reduces the risk of type 2 diabetes by 14% and slows down the decline of mental abilities by 11 years,
• antihistamine (vitamin U), bactericidal, anti-inflammatory, analgesic, etc.

The most important beneficial properties of sauerkraut are anti-cancer. Studies have shown that eating sauerkraut helps prevent cancer cells from dividing. Substances contained in sauerkraut have a particularly intense effect on malignant tumors of the intestines, mammary glands, and lungs. For example:

• three servings of sauerkraut per week will reduce the risk of lung cancer by 33-72% and prostate cancer in men by 41%;
• four servings of sauerkraut per week will be invaluable in reducing the risk of developing breast cancer by almost 50%;
• Five servings of sauerkraut per week has been shown to reduce the risk of bladder cancer by 51% and significantly reduce the risk of colon and rectal cancer, as well as peptic ulcer and related stomach cancer.

Everybody useful qualities sauerkraut stored for ten months from the date of preparation. Love sauerkraut and cook it yourself!

How to cook sauerkraut

To prepare sauerkraut, you need to know a few culinary secrets and have good recipe. We will tell you how to make sauerkraut crispy, healthy, tasty. The process of sauerkraut should be controlled, for this, prepare thin wooden sticks and pierce the cabbage with them to remove carbon dioxide and create optimal conditions for lactic acid bacteria, and oxygen access will be detrimental to listeria and other pathogenic bacteria.

Get ready for the sauerkraut process in advance, prepare everything you need. Kitchen utensils, knives, cuts and everything else used in the process of preparing cabbage for pickling must be clean. To maximize the beneficial properties of sauerkraut, you need to follow a number of rules:

• when to pickle cabbage

Pickle cabbage in autumn. In vegetable gardens, heads of cabbage are cut after the night temperature steadily begins to fall below 0 C. This usually happens in the first half of October. However, you can ferment cabbage all winter, heads of cabbage will lie until spring, if they are dense and dry. However, it is the first cabbage that is the most delicious, the most crispy, the most fragrant.

• how to choose cabbage for sauerkraut

Choose late varieties of cabbage, the head should be dense and slightly crunchy when pressed. It is better to choose the whitest head of cabbage you find - such cabbage will crunch. Be sure to pay attention to the stalk: it should also be dense, juicy.
For sauerkraut, take only whole, clean heads of cabbage, without the slightest contamination with earth, slugs or caterpillars, ruthlessly remove the top layer of leaves to a clean fork.
If you choose cabbage in late autumn, then check that it is not frozen.
Of two heads of equal size, choose the one that is heavier. The denser the leaves, the tastier the snack will be.

• what to pickle cabbage

It is best to ferment cabbage in a wooden tub, you can also use glass, in extreme cases - enameled dishes.
Plastic buckets are contraindicated for cabbage. Just like stainless steel containers.
As oppression, a stone (clean) or a jar of water is suitable. It is better not to put metal objects on cabbage.

• how much salt to put and what kind of salt to use

For sauerkraut, it is better to use coarse rock salt. Cabbage is contraindicated in iodized salt, it makes it soft. How much salt to put in sauerkraut is a matter of taste. On average, put 1-2 tbsp. salt per 1 kg of cabbage.

• how to cut cabbage

Usually the cabbage is finely chopped, and the shredder should not be too thin, otherwise the cabbage will turn out soft. The stalk must be removed before cutting, but you can chop it separately and add it to the cabbage, the fact is that the stalk contains many useful substances. This makes sense if you grew your own cabbage, and you are sure that the stalk has not accumulated nitrates and chemicals. Sometimes the cabbage is cut into squares, and sometimes the cabbage is simply cut into quarters or halves.

• how to ferment a whole cabbage

A head of cabbage, both whole and its parts, is deliciously salted in a mass of chopped cabbage.
In order for the head of cabbage to be salted evenly, it is necessary to make a cross-shaped incision on the stalk.
Leaves from pickled cabbage can be used for cabbage rolls.

• to crunch cabbage

An easy way to make cabbage dense and crispy is to pour cold water over it before pickling.
Another way to add crunch to sauerkraut is to add some horseradish root to it.
Adding carrots to cabbage will also add crunch to it and make cabbage even tastier.

• what to add to sauerkraut

An ideal pair for cabbage is carrots, it makes the cabbage crispy and fragrant. Allspice and black pepper, cumin, dill seeds, cloves, hot fresh peppers will be a great addition to sauerkraut. Cranberries, lingonberries, apples, plums pleasantly and usefully diversify the taste of sauerkraut. Beets added to cabbage will give it a ruby ​​color and a slightly unusual taste.

• cranberries. Enrich your preparations with B vitamins, potassium, iodine and magnesium. But ascorbic acid, contrary to popular belief, cranberries will not add. In terms of vitamin C content, cranberries are inferior to cabbage. But on the other hand, there is a lot of rare vitamin PP in cranberries, without which most of the ascorbic acid is simply not absorbed. So with cranberries, cabbage will definitely be healthier!
• Horseradish. Contains potassium, phosphorus, iron, copper and sodium. The substances that make up horseradish contribute to the digestion of heavy food, so sauerkraut with horseradish is the best side dish for pork or aspic.
• Lingonberry. This berry has a lot of potassium, which supports the heart and protects blood vessels. In addition, lingonberries have a slight diuretic effect, which helps to avoid swelling after eating salted cabbage. In addition, lingonberries will increase the shelf life of sauerkraut - organic acids, which are abundant in this berry, will prevent the workpiece from becoming moldy.
• Apples. They contain B vitamins and some iron. But the main advantage of apples is the ability to eliminate bloating and seething in the intestines. And both are not uncommon, if you overdo it with sauerkraut.
• Beets. It contains a lot of dietary fiber, which enhances intestinal motility, that is, they serve to prevent constipation. In addition, beets contain a substance called betaine, which improves heart function and protects the liver.

• how to add carrots to sauerkraut

Carrots should not be rubbed on a regular grater, but cut very thin straw or use a grater for Korean carrots. Grated carrots will give the cabbage a pinkish color, and if the carrots are thinly sliced, the sauerkraut will remain white.

• helpful tips

Horseradish leaves, which cover the cabbage, protect it from mold and disease.

When you clean a head of cabbage, you need to remove several large sheets from it - they line the bottom of the saucepan for pickling and cover the cabbage from above.

Pack the cabbage well when you put it to ferment, so it will give more juice. But observe the measure, if you overdo it, then the cabbage will be soft.

In the process of cabbage fermentation, it must be pierced with a wooden stick or a knitting needle in several places: excess gases will come out, an unpleasant smell will disappear.

After a week, cabbage can already be eaten, but it is better to ferment for another week in a cool place (at a temperature of 12-15 ° C).

How to properly store sauerkraut

You need to store sauerkraut in a cold place. Optimum temperature storage - about zero degrees. Sauerkraut should not be frozen during storage - it will become soft. Also, cabbage can deteriorate due to temperature changes. If the temperature is high, then the cabbage will begin to ferment vigorously. Make sure that the brine covers the cabbage, otherwise it will darken and spoil.

The best storage container is wooden. In glass, vitamins are stored somewhat worse. But it is better to refuse enameled pans - in them useful material won't stay long.

During fermentation, the amount of vitamins in cabbage increases.

sauerkraut recipes

• Sauerkraut with cranberries

head of cabbage (3 kg), carrots - 150 g, cranberries (fresh or dried) - 70 g, salt - 100 g, pepper - to taste

Peel and shred the cabbage. Peel and chop or grate the carrots. Mix cabbage with carrots, salt and pepper to taste. Knead everything well with your hands until the juice appears. Add cranberries and mix again.
Pour everything into a suitable container and place the load on top. From time to time it is necessary to pierce the cabbage with a sharp stick to the very bottom in order to rid the cabbage of an unpleasant odor. It takes about 10 days to cook such cabbage.

• Sauerkraut with bell pepper

Sauerkraut Ingredients:
3 kg of white cabbage, 200 g of carrots, 200 g of bell pepper, 7 black peppercorns, 5 bay leaves,
3 tbsp salt
How to cook sauerkraut:

Peel and chop cabbage and carrots. bell pepper clean from partitions, seeds and cut into strips. Combine everything, add spices and mix thoroughly. We spread the cabbage in a container under the press and leave for 3-4 days at room temperature. You need to pierce the cabbage several times a day so that the gas comes out. For long-term storage, sauerkraut should be transferred to a jar, tamped, pour the resulting juice on top and put in the refrigerator.

• Russian sauerkraut

11 kg fresh cabbage, 400 g carrots, 250 g coarse salt. You can add 0.5 kg of apples (preferably Antonovka) and to taste - cumin, dill or anise seeds.
How to cook sauerkraut:
Cut off all the leaves until they are white and close together.
Cut them into thin strips or "squares". Add a little salt, grind the cabbage to become slightly damp.
Sprinkle a little on the bottom of a clean dish. rye flour, on top - whole leaves. Then a layer of cabbage, salt and shredded carrots. You can add apples and seeds of spicy plants. Tamp everything. When you fill the container, put cabbage leaves on top, 3-4 layers of gauze and a sterile plate under oppression (its weight is 15% of the mass of cabbage).
Fermentation temperature - 15-22 °C.
Remove the resulting foam and pierce the cabbage to the bottom with a thin wooden stick once every 1-2 days, after scalding it with boiling water. When the brine becomes light, and the taste is without bitterness, it is ready.
Put the cabbage in a cold place (ideally 0-3 ° C), the brine should always cover it. If there is mold (it happens), remove it and scald the plate and oppression with boiling water.

• Cabbage sautéed with hot peppers

Sauerkraut Ingredients:
1 head of cabbage, 2 carrots, 1 tbsp. l. sugar, 2 tbsp. l. salt, 1 red spicy pepper
How to cook sauerkraut:
Shred the cabbage finely. Finely chop the pepper. Grate carrots. Mix cabbage with peppers and carrots. Place the mixture tightly in a three-liter jar, about 6 cm short of the neck. Put salt and sugar on top, pour in so much cold boiled water to just cover the cabbage. Put the jar in a deep pan and leave to ferment for three days. From time to time, pierce the contents of the jar with a knitting needle.

• Sauerkraut without salt

Sauerkraut Ingredients:
Honey - 2 tablespoons, Bulgarian pepper - 2 pcs., Cabbage - 1 head, garlic - 4 heads, rye bread - 5 pcs., carrots - 2 pcs.
How to cook sauerkraut:
Peel the cabbage and cut into thin slices. It is good to mash so that the juice starts up a little. Peel the garlic, finely chop and mix with the cabbage. Wash the carrots and peppers, cut the carrots into strips, and the pepper into squares. Put rye croutons and half of honey in a sourdough dish. Then - a layer of cabbage and crush it (the thickness of the layer in the crumpled state is about 5 cm), then a layer of vegetables (the thickness of the layer in the crumpled state is about 1 cm). So fill the entire jar, pour the rest of the honey on top. Leave the cabbage at room temperature for a week. Pierce with a needle every day. When ready, store in the refrigerator.

• Sauerkraut classic recipe

Sauerkraut Ingredients:
Cabbage, rock salt, cumin, carrots, apples, cranberries.
How to cook sauerkraut:
Chop the cabbage, cut the apples and carrots into strips. Put the cabbage in a container, sprinkling with salt, caraway seeds, adding carrots, apples and berries. Each row must be crushed until juice is formed. Put a load on the cabbage. And twice a day, make holes with a wooden needle so that excess gas comes out. After two weeks, cover with cabbage leaves and eat slowly.

• Cabbage in white wine

Sauerkraut Ingredients:
2-3 heads of cabbage, 1 bottle of semi-sweet white wine, 3-4 tbsp. l. coarse salt.
How to cook sauerkraut:
Shred cabbage, rub with salt. Put in a large container, pour over the cabbage with white wine. Tamp the cabbage, put the load, wait 2 weeks, periodically making punctures with a wooden knitting needle.

• cabbage in brine

Cabbage is also salted in brine. It can be hot and cold. Cabbage is cut and lightly rubbed with salt, and then poured with brine and spices.

How to choose quality sauerkraut

In the store, this is quite difficult to do, since you won’t be able to try the cabbage. And the taste and smell of cabbage are the main indicators of its good quality.

• in the store, carefully read the label, cabbage should not contain vinegar or citric acid.
• in the market, be sure to smell and try, and it is best to find your seller who grows cabbage.
• it is best to take cabbage from a tub so that it is packaged in a bag with you, it is better not to take pre-packaged cabbage - it may turn out to be soft.
• the color should be white-golden, sometimes with a pinkish tint. Cabbage should not be gray, dark spots are unacceptable.
• brine - a little viscous, a little slimy - this is normal, and is not a sign of a low-quality product.
• when buying in the market from an unfamiliar seller, it is better to try cabbage. And do not buy non-crispy cabbage.
• if the cabbage is hard, but not crunchy, then it was treated with boiling water, so it salts out faster, but loses vitamins.
• the larger the cabbage is cut, the more vitamins are preserved in it.
• the taste of cabbage should be sour-salty, fresh, with no signs of mold or staleness. Often cabbage is also sweetened, but this is a matter of taste, and such cabbage is not suitable for cooking.

Sauerkraut - contraindications

It is not recommended to use sauerkraut with high acidity, with exacerbation of gastritis and ulcers, for children under 5 years old. Be careful: cabbage contains a lot of salt and oxalic acid, which is unfavorable for the kidneys.

Proper storage of sauerkraut is a serious problem that worries not only beginners, but also experienced housewives. Making preparations for the winter is the first part of the matter, the main thing is not to ruin tasty and healthy products, to find a great place to store them.

How to store sauerkraut

Russians have a special attitude to sauerkraut. Prepared from it various dishes, although this is not the main thing. white cabbage called "Siberian lemon" due to the presence of a large amount of ascorbic acid. She is indispensable product for cooking vitamin salads in winter, when the country is dominated by influenza.

Having fermented a white vegetable according to your favorite recipes, you need to decide how to preserve the cabbage, what conditions need to be maintained. This applies to the temperature and humidity of the room, the protection of products from mold, the use of various preservatives, as well as the choice of packaging.

Temperature and Humidity

1. The ideal storage temperature is +1 - +5 degrees. With more high rates continues, albeit slowly, the fermentation process, which adversely affects the taste of pickled vegetables.
2. The workpiece is stored well in the cold, the main thing is not to defrost it twice. Experienced housewives recommend laying out the cabbage in portions.
3. With regards to the humidity in the room where the sauerkraut stands, it should be in the range of 85-95%.

Attention! Taking into account the temperature and humidity of the air, pickled white vegetables can be stored for 8-9 months, almost until the new harvest.

Mold protection

Fermented cabbage must be protected from the appearance of a fungus: a white coating on the surface of the workpiece and in the brine itself. Although infrequently, such a problem happens when the containers are in the basement or cellar. The mold can be removed, but this will not help preserve the pickled white vegetable. Eating salads is dangerous, it is fraught with allergic reactions or intestinal upset.

There are options to help avoid the appearance of fungus on the workpiece and maintain taste:

• add sour berries such as cranberries and lingonberries;
• sprinkle the surface of the cabbage during storage with sugar or dry mustard;
• use grated horseradish root for sprinkling;
• put mustard seeds in a canvas bag on sauerkraut.

Brine quantity

When storing sauerkraut, make sure that the brine is above the layer of vegetables. Otherwise, the top layer will darken and become unsuitable for eating. If the chopped leaves are bare, you can dissolve in chilled boiled water salt and pour into a bowl.

Attention! So that the brine does not leave, the oppression, after the next portion of cabbage has been taken, returns to its place.

Use of preservatives

1. Sprinkle sugar on top of the workpiece from time to time.
2. Acetic acid contributes to the preservation of the product, it is added quite a bit so as not to spoil natural taste cabbage.
3. As a preservative for storing sauerkraut, you can use vegetable oil so that it covers the workpiece with a thin film.
4. You can add more salt when fermenting, but then cabbage is not suitable for salads.

Place of storage of fermented product

When the fermentation process ends, the question arises of where to put the containers with finished product so that all useful and taste qualities are preserved in it.

Cellar storage

Grandmothers fermented cabbage in large oak barrels and kept in the cellar. In this place, the vegetables did not freeze. The temperature and humidity were just perfect.

Today, only rural residents have such an opportunity, and even then not all. There is never mold and rot in the cellar, rodents do not get into the room.

In the apartment on the balcony

In urban areas, it is difficult to store containers of sauerkraut. After all, the temperature in it is much higher than ideal. Of course, in winter, the contents of a bucket or pan freeze through, but this is not scary for a white vegetable.

To not get it every time ice cream product, it is enough to loosen the cabbage, then it will be easy to take it. Defrost so much vegetable that it can be eaten within 2-3 days.

A warning! The second time sauerkraut should not be frozen, otherwise it will lose not only vitamins, but also crunchiness.

In old houses, under the window, “cold lockers” have been preserved. This is a great place to store a pickled white vegetable for several days. There is no light in this place, the temperature and humidity are ideal for storing not only cabbage, but also other preparations for the winter.

Storage in plastic containers

If you need to ferment a small amount of white products intended for quick consumption, then food-grade plastic containers and buckets can be used for storage. Containers must be closed tightly with lids so that air does not enter the product.

Important! The shelf life of cabbage in plastic containers is from 3 to 6 days, no more.

Storage of sauerkraut in jars

Glass jars for storing sauerkraut for the winter - great option. Wash containers thoroughly before use. hot water with soda, and then steamed for 15-20 minutes. During sterilization, pathogenic microflora is destroyed, so the products do not deteriorate, do not lose their qualities.

How long does sauerkraut keep in the refrigerator

The shelf life of sauerkraut in the refrigerator is 7-10 days in an open container. in hermetically closed jar- about two months.

Is it possible to keep sauerkraut warm

As already noted, heat during fermentation is necessary only in the first stages, when fermentation occurs. It stops at a temperature of less than +10 degrees. Cabbage, which is stored in a warm room, quickly peroxides, becomes unsuitable for human consumption.

How to increase the shelf life of cabbage

You can extend the shelf life of cabbage with the help of sour berries: lingonberries or cranberries, which are added to the workpiece. Not bad helps periodic sprinkling of granulated sugar. Microorganisms turn it into vinegar over time.

If there is no optimal place to store the workpiece in winter, you can cook cabbage, which “feels” well in an apartment.

You can use honey instead of granulated sugar in the recipe. The ingredients are the most common, for 5 kg of forks you will need:

• 3 carrots;
• 90 g of salt;
• 80 g of sugar;
• 5 bay leaves.

Cooking order:

1. Peel vegetables: remove green leaves from heads of cabbage, cut out stumps. Wash carrots, peel.
2. Chop the forks into strips, and grate the carrots with large cells.
3. Put the vegetables in a bowl, add all the spices, mix well and tamp.
4. Put a wooden circle or a wide plate. Place a jar or plastic bucket of water on top instead of oppression.
5. The workpiece is left in a warm room (no more than 25 degrees) for four days for fermentation.
6. On the fifth day - wash liter cans hot water with soda or detergent, steam. Then put cabbage in them. From vegetables to the neck leave a space of at least 3 cm.
7. Banks need to be put in a wide pan, the bottom of which is covered with a towel, pour warm water. It should not be to the very top, but to the shoulders.
8. The saucepan is placed on medium heat. When the water starts to boil, the temperature is lowered. Boil cabbage suitable for storage in an apartment for 40 minutes.
9. Then the jars are taken out and rolled up with metal lids.

Sterilized sauerkraut is stored all winter in a cabinet in the kitchen. It can be used for salads, first and second courses.

Sauerkraut - valuable and useful product. With its help, you can diversify the winter diet of the family. But for this you need to save the white vegetable.

Useful tips to help you do this:

1. The workpiece is well stored if heads of late-ripening and late varieties of cabbage, which were picked up by the first frost, were used for fermentation. There is a lot of starch and sugar in such a preparation, so the vegetable turns out to be rich and tasty and crispy.
2. Room features. Places where sauerkraut is stored should be cool and dark. It should be remembered that the sun's rays destroy vitamins, the vegetable darkens.
3. In containers that are stored at a temperature of +1 - +5 degrees above chopped vegetables, there should always be brine. Otherwise, the top layer of cabbage will become unusable, it will have to be thrown away.
4. Container preparation. It is clear that any dishes must be clean, sterile. How to prepare jars for storing vegetables for storage has already been said. If pots or barrels are used, you can resort to the grandmother's method. Sprigs of honeysuckle or dill are placed in a pre-washed container and poured with boiling water. Grandmothers still heated stones and threw them into a barrel.
5. Cover with a lid on top. Both dill and honeysuckle destroy pathogenic microflora. In such dishes, sauerkraut is stored perfectly, it is not covered with mold.
6. The choice of capacity for fermentation. When using enamelware, you should be aware that chips and cracks not only reduce shelf life, but also adversely affect product quality.
7. Pots made of aluminum are not suitable for pickling, as they oxidize. As a result, stored products become life-threatening.
8. Plastic containers. You need to choose containers designed to store food. Plastic, in contact with acid, can release harmful impurities.

A warning! It is better not to eat blanks for the winter that were stored in improper conditions, there is a risk of poisoning.

Conclusion

Storing sauerkraut is the concern of every housewife. The quality of harvesting for the winter, and therefore the health of the household, depends on the choice of method and place of storage.