Sauerkraut is an excellent vitamin supplement to the main course, especially in winter. Usually housewives pass on recipes from generation to generation. In order for the cabbage to be crispy, juicy and tasty, you need to follow some recommendations that are presented in the article.
Selection and preparation of ingredients
Vegetables for salting should be rich in minerals and vitamins, but since at home it is impossible to accurately check the content of useful elements, you need to choose a head of cabbage in appearance. Late ripening cabbage is better suited for salting: it is more juicy, contains a lot of sugar, with a cut it has a characteristic white color and dense structure.
When choosing carrots as an additional ingredient in this dish, you need to pay attention to the color: it should be bright orange. The root crop should have a small core.
Did you know? Doctors insist on the use of sauerkraut at the slightest ailment - it helps from many diseases, ranging from colds and ending with epilepsy or asthma.
Recipes crisp cabbage in brine for the winter
The following are the best ways to ferment vegetables for the winter. The recipes are easy to prepare, the finished product will crunch.
Classic recipe
1 can of 3 l60 min. / 3 days
salt
2 tbsp. spoon (with a slide)
sugar
2 tbsp. spoon (with a slide)
Nutritional value per 100 g:
Boil water and cool to a warm temperature. Cut vegetables into thin strips and crush a little.
Put in a jar, stamp with your hands so that all the air comes out.
Prepare the brine. Add sugar and salt to warm water, mix well. Pour the pickle vegetables.
Cover the jar with a lid and place it in a warm place for at least 3 days.
Boil water and cool to a warm temperature. Cut vegetables into thin strips and crush a little.
Put in a jar, stamp with your hands so that all the air comes out.
Prepare the brine. Add sugar and salt to warm water, mix well. Pour the pickle vegetables.
Cover the jar with a lid and place it in a warm place for at least 3 days.It is recommended to put some container under the can, because the brine will flow out of the can, due to the fermentation process.
Video recipe
Did you know? Sauerkraut is good for men's health - it increases potency and helps to keep it up to old age with regular consumption.
With spices
2 cans per 3 L60 min. / 3 days
Nutritional value per 100 g:
- Cut the main ingredient and grate the carrots, mix the vegetables evenly.
- Put in layers in a plastic container (or jar), add bay leaf, a little allspice and dry dill, cover with the rest of the cabbage.
- Tamp the vegetable mixture so that it lies tight, pour the remaining spices on top.
- Pour salt into a container and fill with water, mix thoroughly to dissolve the salt.
- Pour the pickle vegetables.
- Put a lid on top and make a load using a liter jar filled with water.
- Place the container with salad in another vessel so that the brine does not leak onto the floor.
Video recipe
The next day, the fermentation process will begin, it is necessary to spread the contents with a wooden long stick so that gas escapes, otherwise the product will peroxide. These actions must be continued all days until the end of fermentation (3 days). At the end of this time, the dish is ready to eat.
Important! After salting, it is very important to place the dish in the refrigerator, because the fermentation process will continue, and the cabbage will become acidic, not fermented.
Quick recipe
2 cans per 3 L60 min. / 4 days
salt
3.5 tbsp. l (with a slide)
Nutritional value per 100 g:
- Chop the main ingredient is not too thin, it is better to use a special shredder.
- Grate carrots on a coarse grater.
- Put the carrots on the cabbage.
- Pour the vegetables with salt, mix (it is better to wear disposable gloves so that the salt does not corrode the skin of the hands).
- Add another 1 tbsp. salt, mix lightly.
- Gently transfer the mixture into jars, shake the container a little, so that the contents settle down.
- It is not necessary to lay vegetables to the edges of the can, leave about 4 cm from the neck.
- Pour with cold, boiled water so that it covers the whole vegetable mass.
- Put jars of salad in an empty container so that the juice does not spill out during the fermentation process, put in a warm place.
- After three days, drain the brine, add sugar, mix, pour back. For three days, it is necessary to pierce the mixture with a plastic stick twice a day so that the gases escape.
- Place for 8 hours in a cool place.
- After this time, the dish will be ready.
Important! When cooking according to this recipe, cabbage can not be crushed and tamped in jars, otherwise it will lose crispness.
Video recipe
Features of storage of blanks
An excellent temperature for the proper storage of the workpiece is 0 ° ... + 5 ° C. Such salting does not require special storage rules. It is better to store it in the refrigerator, as in a cool place it will retain its taste better. Can be stored in jars, bags, plastic containers.
To prepare such cabbage you do not need to spend a lot of time and effort, therefore many housewives like this type of harvest. The product can be used in baking, which is also tasty and satisfying.
