Recipes for sauerkraut at home with carrots, calories * Recipes

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Among the many recipes for harvesting ordinary cabbage for the winter at home, the most common are the mandatory addition of carrots. In this article, we will consider the most common and simple ways of cooking delicious pickled vegetables.

Selection and preparation of ingredients

For salting cabbage for the winter, it is necessary to use only the middle and late varieties of this vegetable. The early ones are not suitable for such a function, since they lose their hardness and become soft. All products must be of good quality, without damage or signs of decay. The proportions or ratio of carrots and cabbage can be different, i.e. according to individual preferences.

Important! When choosing a container for fermentation, it is recommended to stop on glass, wooden or enameled dishes (without damage). Since plastic containers can release substances harmful to the human body.

Recipes for harvesting sauerkraut with carrots for the winter

Very popular among housewives are: a classic recipe, a recipe for cabbage with carrots and spices, with apples, with hot pepper and sugar.

Classic recipe

1 can for 2 l1–1.5 hours

White cabbage
2 kg
coarse salt
1 tbsp. l with a slide

Nutritional value per 100 g:

Remove the top leaves from the head, chop.
Salt, mix.
Grate carrots, mix vegetables.
Unfold in the prepared container, laying in layers and ramming each layer so that the juice stands out.
Place the mixture under a fermentation press for 3 days at room temperature.
On 2,3,4 days, pierce the cabbage with a wooden stick to the bottom to release the accumulated carbon dioxide.
After 3 days, put the vegetables in jars or other smaller containers, roll up (tightly close) and store in a cold place.

Video recipe

With carrots and spices

1 can of 3 l1–1.5 hours

White cabbage
1 head

Nutritional value per 100 g:

Put spices on the bottom of the jar.
Cut the head of cabbage into several pieces, chop.
Grate carrots on a coarse grater, mix the products.
Salt vegetables. Mix the mixture again, pressing a little to let the juice flow.
Put everything in a jar, tamping it well (so that there is juice on top).
Leave for several days for fermentation at room temperature. Put in the refrigerator later.

Video recipe

Did you know? In Ancient Russia, there were "cabbage" - specially designated plots of land on which only cabbage was grown. Because people believed that pickled vegetable was a source of good health.

With carrots and sugar

1 can of 3 l1–1.5 hours

White cabbage
2.5 kg

Nutritional value per 100 g:

Head out to chop.
Grind carrots on a coarse grater.
Stir the vegetables evenly, without pressing them.
Put food in a jar and do not tamp.
Top with salt and pour sugar.
Pour raw (non-chlorinated) water, completely covering the vegetables.
Cover lightly with a lid or gauze.
Place the container in a shallow bowl in case a brine flows out of it for 2-3 days at room temperature.
In the following days of fermentation, pierce the vegetables to the bottom to release gases and prevent the appearance of bitterness.
After a few days, the can can be rolled up and placed in a cold place.

Video recipe

With spices and hot pepper

1 can for 3 liters 1-2 hours

allspice black pepper
6-7 pcs.

Nutritional value per 100 g:

Head out finely chop.
Grate the carrots on a fine grater.
Mix the products evenly without pressing.
Put the mixture in a jar to the middle, not too compact.
Add half the spices.
Fill the rest of the container with vegetables to the top. Pour the rest of the spices upstairs.
Mix water with salt until it is completely dissolved. Pour in brine products.
Pierce cabbage with a fork so that the marinade fills the jar completely.
Leave the container for fermentation at room temperature for 3 days, piercing the food 1 time every day to release air. After that, cover the jar with a lid and hide in the refrigerator.

Video recipe

Important! Sauerkraut can be frozen, and so it is stored for 8 to 12 months. But after defrosting, the taste of the product may change slightly.

With apples

1 can of 3 l1–1.5 hours

White cabbage
2.5 kg
winter varieties of apples
3 pcs.

Nutritional value per 100 g:

Pre-cut the slices into slices, cut out the middle, and soak in water with the addition of citric acid.
Head out to chop.
Grate carrots on a coarse grater.
Salt cabbage, add carrots, caraway seeds, mix, squeezing a little.
Fold the vegetables in a jar to the middle, pressing well.
Put slices of apples.
Put the remaining vegetables in a container.
From above, insert a nylon soft cover into the jar, which will serve as a press.
Cover the neck of the container with a second lid.
Put the jar in a shallow bowl so that the brine flows out.
Leave the cabbage at room temperature for 3 days, every day (1 time) piercing it with a wooden stick to release the accumulated gases (after pulling the lid out of the middle of the can).
After 3 days, roll up the can and put it in the cellar.

Video recipe

Features of storage of blanks

Store sauerkraut with carrots in a dark, dry and cool place, with an air temperature of 0 ° C to + 5 ° C.

Did you know? Sauerkraut contains a large amount of vitamin C, which strengthens the immune system and prevents the aging of cells.

Preparing sauerkraut is not a big deal. With minimal effort and money, you can make a great snack to the winter table, diversifying it by adding vegetable oil, vinegar (for spiciness), onions, etc. And due to its low calorie content and rich supply of vitamins, it is ideal for people who watch their health and figure.

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