Sauerkraut: a classic jar recipe. Sauerkraut with apples. With zukr and sіlyu

Well, I can’t seem to get the sauerkraut to work, sometimes it was dry, sometimes the bitterness was already a lot of rocks, since I threw the cabbage like that) I marinated it for a variety of recipes, it turned out delicious, but I still want to learn how to make sauerkraut! There are a lot of recipes on the Internet, it’s all simple, but I’m already afraid) in order to know who to ferment yourself - how do you do it???? What kind of name are you vikoryists?))))

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I'm flying! Tell me, kindly, who knows. And when I cut up the sauerkraut, I put in a lot of carrots. And now, if it’s already fermented, I’ve tried it, the taste is overwhelming the carrots, can I add some more cabbage to ferment the cabbage?

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

I SOUND!!!
Today we ate cabbage, it was delicious, but I over-salted some of it)
experimentation was given)
Thank you to everyone!

How to make sauerkraut at home.

Sauerkraut is a favorite herb in the national cuisine of rich countries. In China, sauerkraut has been around since the 3rd century BC, apparently used by the workers who built the Great Wall of China. In Korea, they also cook sauerkraut, which is called kimchi in Korean. German and Austrian cuisine is inconceivable without the famous pork legs with sauerkraut, Polish cuisine is famous for bigus - a herb made from sauerkraut with various types of meat. Rumuni love gotuvati sarmala - tushkovana...

8 products you don't see.

Do you still think that you can only lose weight by dieting and constantly starving? Forget! You can lose weight in a completely comfortable way and without craving food... well, if not bread, then any other product. You just need to know which products and herbs themselves do not add up to your kilograms. There is absolutely no reason to eat parsley alone - there are other low-calorie, brown and savory products in the world. Soup Soup is a rare herb that has fewer calories, lower...

Sauerkraut - homemade in vegetable juice

A pumpkin of cabbage - 2-3 kg. Carrots - 2-3 pieces (small or 1-2 large) Strength to taste or 15-25g. (1 tbsp without weight or lightly) per 1 kg. cabbage

Sauerkraut for people

Sauerkraut is an essential food product for Russian people. There are no recipes for their preparation and the skin from them is good in its own way. Sauerkraut is used as a side dish, as an independent herb, and as a component of other herbs (salads, soups, etc.). Place the cabbage in a large quantity for the body, which is preserved in it throughout the entire term of preservation. What goes with sauerkraut? If doctors recommend drinking juice.

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In a 3-liter jar, I pour rosesil (for 1 liter of water, 2 tablespoons with hot salt, boil and cool), I put the loose cabbage with grated carrots in the jar, I shove it so that the rose will be cooked for the beast for two days, maybe a splinter once in Zrobiti puncture it, then put it in the refrigerator and you can eat it. It’s so simple and delicious, it comes out crunchy. Place the jar in a plate and let the little bits drip out.

I forgot to write that if the pina appears, I need to run through the cabbage (I cut it with a long knife), as if turning it. Don’t put the crust of bread in jars, it’s only needed at the time of fermentation. If you push it, then you won’t be able to wash it for fermentation, but it will happen several times a day. It’s better in a saucepan.

Human intestines: what can be achieved through antibiotics and preservatives

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And on TB there have already been a lot of programs about the measles and harm of homemade yoghurts. That’s why I buy plain yogurt at the store without any additives and blend it with berries in a blender.

Thank you for the article! I periodically drink store-bought yoghurts, although I know that there is very little flavor in them compared to homemade ones... and now I’m still stuck in the fact that I need to start cooking myself!

8 reasons to enjoy sauerkraut

1) Sauerkraut and this is a useful vitamin analysis: a good dose of vitamin C, group B vitamins, vitamin K and the very rare and valuable vitamin U, also known as methylmethione in. These products are rich in minerals: iron, calcium, zinc, magnesium, selenium, iodine, potassium, phosphorus and others. With proper fermentation, all vitamins are preserved, and the fermentation process additionally enriches the product with organic acids (lactic and otal). 2) The fermentation process is being adjusted...

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After all, cabbage gas-attenuates .... well, it can’t be fermented, since it destroys bacteria that suppress pathogenic microflora, good article, I’ve learned a lot of cinnamon for myself.

I didn’t know that sauerkraut was so good! Arriving at grandma's house, the guest always encouraged her brothers to give her a treat. I appreciated the best salads and fresh vegetables. I thought they had more coristia. Thank you! Live and learn!

Sauerkraut for women

This is not only a grub product, but also fruits from the garden, which help to get rid of many ailments, improve immunity and enhance the appearance. Due to the high amount of cellulose, cabbage can promote gasification, but this effect can be neutralized by infusion of cabbage juice. Cabbage juice has long been used to relish many illnesses, such as ailments of the intestinal tract, upper respiratory tracts, skin, avitaminosis. And the beautiful doninas are actively sucking cabbage juice.

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And I, by the way, gave preference to the fresh cabbage salad. With olives, carrots, greens. I respected that there would be the greatest benefit in such a sacrifice. Now I realize that sauerkraut can cause crustiness to the body and my appearance.

I love cabbage, I know that it is very good for the immune system, because cabbage is rich in vitamin C, which is so important for our body, and it turns out that it is good for the whole body and beautiful.

It's time to sauerkraut. Ofigenia on 7ya.ru

The cabbage at our dacha grew like a miracle. The plants gave me roses, I planted them, and all the cabbage took root without any zusil. Grandmothers who walk one by one to drink tea through my garden, my efforts were appreciated)) The winter of which was drawing to a close, the falling leaves were abnormally warm. The chopped cabbage lay in the cottage at the dacha until last weekend, until I realized that the time had come to pick up the cabbage, plant the trojans and clematis, and sow carrots before winter. Today's cabbage...

Preparation of vegetable crops before planting.

Plant vigor is of utmost importance for the development of a large and fruitful harvest of vegetable crops at optimal conditions. Obov'yazkova ensures that the stock of crops is of the same variety, at least 90% similar and does not contain different houses of other crops. The role of the time of culture ripening. Let's take it for example: early cabbage is planted according to the rules of 50-60 centimeters between the rows and 30-40 centimeters between the shoots. It reaches the final stage in 60-70 days.

It’s early and late, but he’s getting caught up with some woman.

Cabbage pie:) For the dough: 250 gr. Syru (any fat content) 125 gr. top oil|mastila| (room temperature) 2 eggs 1 tbsp. tsukru 2 flasks boroshna 1 tsp rozpushuvacha + 1 zhovtok and 1 tbsp. milk (for coating) For filling: 1 kg. cabbage 10-15 gr. top oil|mastila| 4 eggs, boil the crepe 1. Shred the cabbage, add water, bring to a boil, change the heat and leave for 25-30 minutes and cook under the lid. 2. Cheese, eggs, zukor and softened butter|mastila| mix well until...

How do you prepare seasonally?

Experienced with Jasmin harvester Autumn preparations Do you use seasonal preparations? So what are you preparing? Vegetables, fruits, berries, mushrooms, more:) More detailed results from other experiments on the website www.7ya.ru

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especially for those who have grown up;)
Our cabbage is sauerkraut :)
Take white cabbage, shake it and change it, add coarsely grated carrots. Foldable 3 liters. jar and fill the whole amount with brine (6 bottles of cold water, 2 tablespoons of salt). Leave for 2 additions at room temperature, periodically pass through with a fork. After 2 additions, pour it out, add 100 g of turmeric, boil it, skim off the foam and pour it back into the jar, directly onto the cabbage. If you are cold, you can still eat. I save in the hole or on the balcony. At least it tastes delicious :)

Whose fate, melodiously first, I had the opportunity to prepare so much for the next meal :) It’s likely that the pantry will still appear with a rack;)
At the moment we have 18 liters of lecho (hello recipe from culinary confit)
4 liters of cabbage for two recipes from mom
and 2 liters of jam + 3 liters of apple compote Charlie ;)
Oh, I guessed it, I have kilograms of dried tomatoes that fit into 300-400 gram jars:) marvelous river. I already tried it.
and you?

Saturday morning salts. Blog of Koristuvac Menumashka on 7ya.ru

These are our favorite recipes for adults and children, for unsatisfied guests, and for the holiday table. 12 large peppers from half a lemon 1 tsp. salt 1 tbsp. tsukru 3 tbsp. olive oil Peppers at maximum temperature in the oven for about 20 minutes (until it starts to get dark). Remove, place in a bag, close tightly and leave until completely cooled.

Folk wisdom is found in fairy tales and riddles, in proverbs and orders. It is evidence that the Russian people have been stingy for centuries, resulting in the number of folk medicines, many of them even... When applying to a damaged area, it is recommended to place a piece of raw watermelon , or a potato that cuts in half, or an aloe leaf, or grease the whole place honey. Infusions of veronica, oak bark, ivy, calendula, and St. John's wort can also be used for healing.

Friends, show me the recipe for the best sauerkraut in your life, please. I felt like I wanted it, 35 years ago I didn’t understand this product, but now I just want it (not vaginally))). I tried everything in the store and in the market - well ugh ((((

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Thanks friends))) I’ll try the Ficus recipe - including a little salt. there, ####, I am trimming water in my body((((

It’s great, but if you add some Provençal herbs, what will happen?))

Standard recipe (I always make it like this):
for 10 kg of cabbage
200 - 500 g carrots
250 grams of salt (rock salt, not iodized)
Chop, mash, place under heat, and place in a warm place. If the bulbs blow, roll them with a thin wooden stick. If the bulbs begin to stick, the cabbage is ready; it needs to be taken into the cold.
Or you can add 25 grams of vegetable oil or crop to the cabbage - the stink will overwhelm the fermented plant.
Place the crane, lingonberry, and apple into the prepared cabbage before serving.

I call shatkuvala cabbage, carrots, sili tudi, zukor, spices (peppercorns and bay leaves). I crushed the cabbage finely, mixed everything, put it in enamel/glasses/wooden dishes, covered it with a cloth and pressed it on the right, at room temperature. Once the gancherka was ready, the cabbage was drained so that in 3-4 days it would be possible to eat. The disadvantages of this method are the lack of proportion and the difficulty of cleansing:))) Once the proportion has completely drifted, it just seems like...

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Last year, “grandmother’s recipe” was given here
Very intelligent and technologically advanced.
I've always been checking for something new, so I guess.

Yummy "mush" cabbage. You also need to take care of your hands. Cabbage juice from sallu is just a terrible mess for them!

The cabbage and carrots are shaky.
Robimo Rosesil:
For 2.25 liters of water 125 g. salts Dissolve the salt (I boil it for this purpose, but then need to cool it). Then you take the cabbage with both hands, soak it in water, without squeezing your hands to squeeze the rose. Finally, you need to “envelop” all the cabbage.
And place it in a container for salt (preferably enameled).
If all the cabbage has been stripped, soak it in a warm place for 3-4 days until ready. Once the rot is removed, rinse the cabbage on Dec. in places to release the mustard gas and re-ignite.

When ready to transfer to a jar - in the refrigerator.

The miracle cabbage really comes out. And crunch and in the world of meat...
And getting ready – it couldn’t be simpler.

I'm so grateful to the one who gave the recipe. It’s just light at the end of the tunnel.
And those who are in favor of the method: “think, so that you give it.” Here, vibachte, who is so sick? Some wonder what has already been given, but some wonder what still needs to be crushed and crushed...

Tsukor learned to add more to the leaven

Due to a connection with culinary impotence that has dragged on over the world, I ask for help. Share the tips, secrets and tricks of simple sauerkraut. What do you leaven with, in what vessel? You need to squeeze your hands hard and put in a lot of carrots. When and how, drain and place in the refrigerator.

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It’s a pity you didn’t eat mine: (although it’s kvass and it’s really tasty:). I’m just drawn to the process :) I think I wrote here, I think it’s a bygone fate, I’ll find out if I can, I’ll throw it in.
I don’t put the zukor, I put the kvass in an enamel bucket.

I don’t hesitate, I cut it, I eat it with carrots, a 4-liter saucepan is generously filled with ready-made cut cabbage - 3 large carrots. I drink 1 liter of cold water, 3 tablespoons. spoons of salt without a bitter and pour the brine over the cabbage, let it sit for 3 days in a warm place, then run it through with a wooden stick a few times, when it stops swirling, transfer it to jars and into the refrigerator.

10,001 times I ask for a recipe for sauerkraut, so I know that they have given it more than once, but I’m actively pushing it, savory and crunchy. The prohannya is trying not to throw around. I can also marinate cabbage and salt it with salt

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I salt in a three-liter jar following an old recipe. Miracle crunchy cabbage will come out soon. Everything is very simple. Shred the cabbage and cut the carrots. For example, I like it to be sliced, but I relish it all. Next, salt the cabbage for relish and a little until the juice is absorbed. The jar is heavily clogged. Pour a tablespoon of honey on top of the cabbage and pour in some dill (as much as you can, it’s not enough to get in :)) Let it sit for 3 days at room temperature, pierce it with a knife for two days a day. After 3 days the cabbage is ready.

For the crystal, it is very important that the salt is not iodized, that it is first greased in a frying pan, iodine is volatile and evaporates when heated. However, if you add more salt, if you want to heat the pan, then you don’t have to worry about it

For a long time, they fought against fires for help with hooks, shovels, etc., and buckets - solutions that, to put it mildly, were not very effective. The modern city dweller has access to technologically advanced ways to cope with the fire, and we will most often think about them, if it is already possible.

Cabbage contains tartronic acid, which helps convert carbohydrates into fats in the body. Find out that cabbage is rich in cellulose, which has a beneficial effect on the activity of the scolio-intestinal tract and removes cholesterol from the body. Cooking herbs from cabbage - salads, soups, etc., keep in mind that as a result, instead of active ingredients, cabbage reduces bloating and flatulence, which is why sauerkraut is added, in which vitamin C is located around the table, how much in lemons. Sauerkraut is called “sauerkraut lemon.” The medicinal and dietary value of sauerkraut is due to the fact that when sauerkraut is used, some of the vitamins (C, B2, PP) and other bioactive compounds are transferred from salt sources. In the opinion of many fahivts, the rosemary of sauerkraut is as brown as the cabbage itself. For example, regular intake of thermal...

I’m running wild, throw me a recipe, let’s check it out, salted cabbage, whatever, I don’t want to give grandma a bath, I want my own, otherwise tomatoes, I can, eggplant, I can, that’s a lot of what, but I don’t know the proportions for cabbage: (( (In the background it’s even more fun for everyone.)

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Make sauerkraut according to the original recipe, not salad, early, in 2-3 years you can. If you want to check the speed (ready in 3 days), I’ll send it off tomorrow.

Do you have sauerkraut? I’ll try to write, only in less proportions than have been verified over time and, of course, when my great-grandmother visits:)
Cabbage for pickling is limited to winter varieties (usually “Slava”, which is not yet on sale until the end of harvest). On a bucket of shredded cabbage, a large bowl of grated carrots (2.5 deep plates) and 2 shakes of rock salt (Grind No. 1). Since it is simple and simple, it requires less, about 1.5 minutes. The salt does not need to be iodized! Mix everything on the table, do not rub it too hard with your hands. Lovers add 2 more flasks of crane. Then pour over the cebro (enamel), cover with gauze, press down with your hands so that the juice comes out and press with force (if there is no special stake, then use a large plate with a jar of water for the animal). Do not stand in the kitchen for 3 days, 2 times a day you need to roll it to the bottom in several places (before the procedure, close the doors, so the smell on the 2nd day is already stronger than cabbage). Then stand on the balcony, having eaten the juice beforehand: it may be sour. Anyway, don’t hesitate to stand :) And in principle, it is possible already on the 5th day, otherwise the cabbage will become ready after 3 days, when all biochemical processes are completed.

Grate the carrot into a fine grater and add salt (I don’t remember exactly, exactly).
All this on the right is well crushed with your hands and pressed for several days.
Then remove the press, fluff everything up, make deep holes with your hand so that the hot water comes out, cover with gauze and leave for a couple of days, fluffing up periodically. Everything's done.
Ale it is not possible to have quassity, that is. suffocating days. It’s in leaf fall here, I need the dads to find out if I need it, I’ll tell you tomorrow. Or maybe some of the girls know :)
Good luck!

Please help me! I really love stewed cabbage, but I just don’t want to go out of it. From now on I’m sitting over the rocker again and I’m thinking about how I can overcome it.

Bida:-) The mother-in-law went before the “cruise”, but decided to try our sauerkraut after returning from the inspection. And I got a papyrus with this recipe:-(((((Before my mother-in-law turns back, I’ve lost my day. Retaliate!:-)))

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My recipe - for 2.5-3 kg of cabbage - 1 liter of rosesol (2 tbsp salt, 1 tbsp zukru, 1 tbsp crop), 300 g carrots, mix cabbage with carrots, tamp in saucepan or into a jar, fill with hot rosemary. Like in a saucepan under fire, like in a jar, put a nylon cap into the jar. I often pierce the cabbage with something so that the bulbs come out, so there will be no bitterness. Ready in a few days. I feel like the hot rose brine is not boiling, crunchy

10.25.2001 12:09:41, Nata*sha

Sauerkraut was one of the main sources of vitamins for our ancestors throughout the winter. It’s very heavy or sometimes in great quantities. Tim more, the dish is cheaper and simpler - sauerkraut doesn’t have to be complicated, just find some to cut it up.

Nowadays, imported fruits and vegetables, for example, and vitamins are available in stores. Still, you can’t do without sauerkraut.

Sauerkraut in the spring. In cities, swings occur after the nighttime temperature steadily drops below 0 C. This is due to occur in the first half of the year. It is possible that the cabbage will be harvested earlier - through heavy rain it begins to rot right on the bed. So the hour of sourdough has come.

Yaku take cabbage

Suitable for late and middle-aged varieties. The stench is rich and powerful. It’s better to choose the best cabbage you can find - such cabbage is crunchy. Zimova “Slava” is quite popular.

Before purchasing, try the pumpkin thoroughly - you want it to crunch a little when pressed, and at the same time be plump and not plump. Obov'yazkovo needs to increase his respect for kachan: he is also guilty of being generous, juicy.

If you choose cabbage in late autumn, turn it over so that it is not frozen. Serve as an indicator of the green leaves on the rocks, when prepared by us, it is removed, or if the seller has taken them away - it is very likely that the stench was frozen. And on the rocks there is no trace of frost visible.

Be respectful of this fate, through the strong boards of the linden-sickle tree there are a lot of drops that have rotted.

Why have kvassity?

A wooden bowl is best suited because the glass is very heavy. Go ahead and enamel the pot so that the enamel is not cracked and without chips. Plastic cabbage zebras are contraindicated. Same as containers made of stainless steel.

Like rotting, go for a (clean) stone or a jar of water. Do not place metal objects on cabbage.

How much salt is needed

For any kind of saltiness, it is best to use the Kamyanu with great strength. Sauerkraut is not a bad thing. Cabbage is contraindicated in iodized salt; avoid eating it with pulp. Place 1 tbsp in the middle. salt per 1 kg of cabbage - how to add roses. If the kvass is “dry”, then you need to add a little more salt. The salt is really thick - the taste is right. I would like to add 1 tsp. per kilogram - and it’s delicious to go out.

How to cut cabbage

Make them wobbly, and the wobbly does not need to be too thin, otherwise the cabbage will turn out soft. Before slicing, you need to remove the cabbage, otherwise you can coat it with water and add it to the cabbage, on the right, so that a lot of brownish juices can be placed in the cabbage. It makes sense that you picked the cabbage with a damp hand, and you hope that the cabbage has not accumulated nitrates and chemicals. Sometimes cut the cabbage into squares, or simply cut the cabbage into quarters or halves.

What to add to the cabbage

You may get carrots every day. Moreover, the more, the better. Carrots make cabbage crispy and fragrant.

With the cabbage, add seasoned black pepper, cumin, pine dill, cloves, and fresh hot peppers. Place the spices around a glass of salt, pepper and salt.

Often sour berries and fruits (crane, lingonberry, apple, plum) are added to the cabbage.

Sometimes you put beetroot in the cabbage, and then the smell develops a ruby ​​color and a hint of unexpected relish.

Cabbage leaves

When you clean the cabbage, you need to remove a bunch of large leaves from it - they line the bottom of the saucepan for pickling and cover the cabbage for the beast.

The simplest way

Just grate thinly sliced ​​cabbage from the salle, press and let it ferment. Add carrots, of course, and spices for relish.

Cabbage in rosesole

Salt the cabbage in rose salt. Wine can be hot or cold. Chop the cabbage and lightly grate it from the brine, and then pour in the spice brine.

Yak pickle kachan

It is cut into quarters or poured with hot brine. The cabbage comes out to be savored, the bottom is sliced. Lightly salted. It can be used as a substitute, for example, for cabbage rolls. The only disadvantage is that you can’t save it manually because you can’t put it in a jar. That salt is the best for a tree-dweller.

How to save sauerkraut

The optimal storage temperature is 0 to -2 C. Otherwise, you cannot freeze the cabbage, otherwise it will become soft and unpalatable. Cabbage also does not tolerate temperature changes. Also, the ideal place to save it is ashberry. Or, at the extreme end, there is a well-glazed balcony and a wooden shroud on the new one. If such solutions are unavailable, it is better to save the cabbage in jars and in the refrigerator. Otherwise, salt the giblets and cook them quickly.

Little tricks

• Grate the carrots and add a rye color to the cabbage, and if you slice the carrots thinly, the cabbage will turn white.
• To protect the walls of the dishes from sauerkraut, you can coat them with honey.
• Once the cabbage is crunchy, you can add a little bit of hron root to it.
• Because mold is a good addition to the leaves, they need to be used to cover the cabbage with the beast.
• During the fermentation process, you need to pierce the cabbage several times with a wooden knitting needle so that the fermented gases escape.
• A little bit of cucumber rosesol to flavor the taste of the cabbage.
• In order for the pump to be salted evenly, you need to make a cross-shaped cut on the pump.

But I can’t wait and hope that I’ll still get to the end of the harvesting season. I appreciate that sauerkraut is simply an indispensable attribute of autumn and winter. Juice and crunch, with carrots, apples, crane and cumin, sauerkraut bring us to the table. Moreover, sauerkraut is susceptible to lactic acid bacteria, which are created during the fermentation process.

In the apartment’s sinks, it’s best to prepare sauerkraut in glass jars. If you are a happy Volodar and you have a wooden barrel, then it is simply impossible to fill it with cabbage and leaven it for the joy of the whole homeland. And so that you don’t know it in vain, you need to carefully read the instructions for making sauerkraut.

1. Smut - buy or sprout cabbage for pickling only late varieties. Summer cabbage is completely unsuitable for anyone. Summer varieties of cabbage have thinner, greener, fluffier leaves. Winter varieties of cabbage show a strong head and a bright color. When choosing cabbage, be careful so that it is not too “wiry” with hard veins.
2. Cut the cabbage for pickling using small pieces. The thickness of the skin patch is approximately 5 mm. If you need to trim the cabbage, it will become soft.
3. To make sauerkraut, use non-iodized salt of great broom.
4. Proceed carefully to select a container. For pickling, use glassware, wooden or enamel without chips, dishes. In an aluminum saucepan, lactic acid, which is created during fermentation, reacts and seals everything right for you.
5. Sauerkraut at a temperature no higher than 24 and no lower than 20 degrees. If you overheat, you will cut off the sourness, and when placed cold, the cabbage simply will not sour.
6. The fermentation process takes approximately 3 days. You can, of course, eat this cabbage. The fresh taste of classic sauerkraut will appear over the course of the week.
7. The shredded cabbage for sourdough must be pressed with a strong plate, for example, with a 3-liter jar of orgi. My grandmother used to trim the tree under her hand and press it with an important stone.
8. To ensure that the gases that are released during fermentation do not accumulate in the cabbage, you need to pierce it in a few places with a wooden stick.
9. For preserving sauerkraut, the ideal temperature is 0 to +2 degrees. You can transfer the cabbage into 3-liter jars and store it in the refrigerator by hand.
10. Cabbage is well preserved for 9 months. It’s true that the longer it is saved, the more sour it becomes. It’s better to cook it in small portions.
11. Cabbage retains its power only when frozen once. You can divide the sauerkraut into bags and place it in the freezer.
12. So that the sauerkraut comes out deliciously crunchy, to increase your respect for the Month phase. It is best to make sauerkraut during the month of growth, after the Young Man, 3-4 days later.

To prepare savory, crunchy sauerkraut, try a bunch of simple classic recipes.

Sauerkraut - a classic recipe using rose brine for a 3 liter jar

In order to make a 3-liter jar of sauerkraut, we need about 2.5 kg of fresh cabbage. The simplest, classic and no-nonsense recipe for sauerkraut.

Ingredients:

• cabbage - 1 pumpkin wagon 2.5 kg
• carrots - 3-4 pcs.
• salt - 2 tbsp. l.
• tsukor - 2 tbsp. l.
• water - 0.5 liters (approx.)

1. The cabbage is shaky no matter what. A special grater is handy for this mother, or you can simply cut it into thin slices using a knife. Place the cabbage in a deep bowl.

2. Grate the carrots into a large grater and add to the cabbage.

3. Simply mix the ingredients with your hands. Moreover, do not squeeze the cabbage, otherwise it may become soft.

4. Take a clean 3-liter jar and add cabbage and carrots to it, lightly compacting it. Like the whole jar. Add salt and zukor to the top of the cabbage with a spoon.

5. Cabbage must be fermented in rose salt. We simply fill the cabbage with cold, unboiled water (as long as it is not chlorinated) right up to the neck of the jar.

Rossil obov'yazkovo may cover all the cabbage. If the strength of the rose brine changes, just add water

6. We poke the cabbage in several places with a wooden stick, so that the gases that have accumulated during fermentation are released. Before the hour of fermentation, roll the cabbage with a wooden stick once a day.

During the hour of sourdough, the brine will increase in strength and pour out of the jars; place the jar of cabbage next to a basin or any other container.

7. Cover the jar of cabbage with gauze and stitch until the whole cabbage is ruffled. Cabbage needs to stand at room temperature for 2-3 days. After this, you can close it with a lid and store it in the refrigerator.

How to make sauerkraut in jars at home - a simple recipe

This is also a traditional recipe, but here we can do without adding water. The ingredients are the same - cabbage and carrots, and we will also add salt to the 3-liter jar.

Ingredients:

• cabbage - 1 pumpkin wagoi 2 kg
• carrots – 1 pc.
• salt - 1 tbsp. l. with a glass
• tsukor - 1 tsp.

1. We shake the cabbage and carrots and place them in a deep bowl.

2. The bottle has a mixture of zukor and zukor, which we add to the cabbage.

3. In this recipe, stir the cabbage and rub it into the dough with your hands. Cabbage may be visible.

4. In a 3-liter jar, the cabbage is gradually compacted and the skin is siphoned off with the cucumber. Fill the jar to the top.

5. Cover the jar with a plastic lid, and place a saucer or bowl underneath. Sauerkraut for 3 days at room temperature. Don’t forget to prick the cabbage with a wooden or plastic stick 1-2 times a day.

6. After the finished cabbage, put it in the refrigerator.

In order to grow the cabbage gradually, the animal needs attention. To do this, place a plastic lid in the middle of the jar, and place a 0.5 liter bowl of water on it.

Sauerkraut with apples and peppers is so delicious - a recipe for the winter

This recipe is folded, with the addition of various ingredients. The cabbage is simply delicious, prepare it and eat it yourself.

Ingredients:

• cabbage - 1 pumpkin wagoi 2 kg
• carrots – 1 pc.
• apple (preferably Antonivka) - 4-5 pcs.
• bell pepper - 1 pc.
• parsley, sprinkles
• chasnik - 2 cloves
• coriander - pinch
• black peppercorns
• water - 1 liter
• salt - 4 tsp.
• tsukor - 1 tsp.

1. We galvanize the cabbage, grate the carrots, cut the bell pepper into slices, cut the apple into 4 parts and remove the meat.

2. In a large container, for example, in a bucket, the ingredients are placed in balls. At the bottom there is a ball of cabbage, sprinkle the animal with sweet pepper and add a ball of apples.

3. Again add a ball of cabbage, fresh carrots, then add parsley and dill. Further details of the hour are provided.

4. We repeat these things one more time - cabbage, pepper, apple. Cabbage, carrots, greens, chasnik.

5. Hot sauce is ready. The recipe is for 1 liter of water, you may need more water. Bring the water to a boil and add salt, add coriander and peppercorns to taste. Pour rose salt over the cabbage. In many places we poke the cabbage with a wooden stick. Let the cabbage ferment for 3 days at room temperature.

After 3 days, the cabbage is transferred to clean jars and put into the refrigerator. The most delicious cabbage is ready.

Sauerkraut - recipe with bell pepper and horseradish

Another recipe for sauerkraut, which uses not only traditional cabbage and carrots, but also bell peppers and horseradish.

Sauerkraut with apples, crane and pea

A unique recipe in which you can use oak bark to sip crispy cabbage. Well, cabbage will have even more vitamins if we give it to the crane and the pea.

Ingredients:

• cabbage - 1 pumpkin wagoi 3 kg
• carrots - 3 pcs.
• apple - 2 pcs.
• crane - 1/2 bottle
• bean - 1/2 bottle
• black peppercorns
• salt - 3 tbsp. l.
• bark of oak - 50 ml

1. Stir cabbage and carrots, sizzle and rub with hands until juice appears.

2. Apples are chosen from sour-sweet varieties, such as Antonovka. The apple is cut into thin slices.

3. For the leaven, we will use a large enamel saucepan. Place cabbage leaves on the bottom of the pan and sprinkle with peppercorns.

4. Place cabbage and carrots in balls, then apples and generously sprinkle with peas and peas. Repeat the balls in the same order and compact them firmly with your hands.

To remove the cherry from the pea, sprinkle it with dill

5. To ensure that the cabbage comes out crispy, cook it over oak bark. For this, the washed bark needs to be boiled in sprinkling of 10 quills and cooled. Pour the cooled liquid into the pan with the cabbage.

6. When you add all the cabbage, place a plate of the same diameter and, for example, a jar of water.

7. To ensure that gases escape from the cabbage, insert wooden sticks into the cabbage.

8. The cabbage will sauerkraut for 3 days, after which it can be put into jars and stored in a cold place.

Sauerkraut with apples and pears is so delicious

You discovered that there are a lot of recipes for sauerkraut and I tried to introduce you to various recipes for any taste. It’s time for Nina to make sauerkraut. As I already wrote, it’s a good idea to make sauerkraut after Young Man, who will be born in 2017 on the 19th. So stock up on cabbage, save recipes, and I wish you good luck in your brown and savory preparations.

Our ancestors have been making sauerkraut since ancient times. And most often, sauerkraut provides practically the same amount of vitamins in the winter or otherwise. The simplest recipe for sauerkraut- shake the cabbage, grind it with a small amount of salt and put it under pressure, after a few days the sauerkraut is ready in the wet juice. At the World of Possibility, the gentlemen added crane, lingonberry, carrots, apples, and cumin to it. Discussed report about the power of cabbage and about how to properly leaven.

The bark of sauerkraut

It's wonderful, alas sauerkraut is respected with cinnamon Nizh fresh. When fermented, the amount of vitamins in the vegetables increases, which means they are absorbed more quickly. So sauerkraut is a miraculously more accessible source of vitamins. Chudovi cinnamon power of sauerkraut mean to be healed by doctors. It infuses the work of the scolio-intestinal tract, liver, improves the immune system due to the high level of vitamin C and not less. Sauerkraut contains a lot of folic acid and group B vitamins, as well as all minerals, which together contribute to the normalization of metabolic processes and the improvement of blood vessels. Cabbage removes cholesterol and, due to the presence of rare acid vitamin U, promotes effective regeneration of the mucous membrane of the vulva. Before that sauerkraut- natural oncoprotector.

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

• improvement of the GCT (vitamin U) and normalization of cholesterol levels,
• cabbage improves the nervous system (vitamins of group B),
• Enhancement of immunity (vitamin C) and prevention of illness - prevention of vitamin deficiency (antioxidant and vitamin-mineral storage),
• Reduction of blood flow (tartronic acid) and normalization of metabolism (iodine, nicotinic acid),
• decreased levels of sugar in the blood (low in carbohydrates, high in cellulose) - a serving of sauerkraut of 100-120 grams per day reduces the risk of type 2 diabetes by 14% and reduces blood sugar levels on 11 rocks,
• antihistamine (vitamin U), bactericidal, anti-inflammatory, analgesic etc.

The most important fruits of sauerkraut are anti-oncological. Research has shown that ingested sauerkraut kills cancer cells. The words that are contained in sauerkraut flow especially intensely onto the malignant swellings of the intestine, milk veins, and leg. For example:

• Three servings of sauerkraut per day can reduce the risk of cancer of the leg by 33-72% and prostate cancer in men by 41%;
• Several servings of sauerkraut per day can provide invaluable benefits to reduce the risk of developing breast cancer by up to 50%;
• Five servings of sauerkraut per week have been shown to reduce the risk of sauerkraut cancer by 51% and significantly reduce the risk of colon and rectal cancer, as well as viral illness and disease associated with it raku shlunka.

Mustache cinnamon berries sauerkraut are preserved for ten months from the day of preparation. Love sauerkraut and cook it yourself!

How to properly prepare sauerkraut?

To prepare sauerkraut, you need to know a few culinary secrets and a mother's recipe. We know how to make sauerkraut with crunchy, cinnamon-like, savory quality. The process of sauerkraut must be controlled, for this purpose prepare thin wooden sticks and pierce the cabbage with them to release carbon dioxide and create optimal conditions for lactic acid bacteria, and access to the sourness will be detrimental to listeria and other pathogenic bacteria.

Prepare for the sauerkraut process later, prepare everything necessary. Kitchen utensils, knives, sieves and everything else that is used in the process of preparing cabbage before sauerkraut must be cleaned. In order for the brown power of sauerkraut to develop as much as possible, it is necessary to adhere to the following rules:

• if you have sauerkraut

Sauerkraut in the spring. In cities, swings occur after the nighttime temperature steadily drops below 0 C. This is due to occur in the first half of the year. However, you can sauerkraut all winter, the cabbage can sit until spring, as the stench is strong and dry. However, the cabbage itself is the most delicious, most crunchy, and aromatic.

• Yak vibrati cabbage for pickling

Choose late varieties of cabbage that will be tender and have a slight crunch when pressed. The best thing to do is choose the best cabbage you can find - cabbage will be crunchy. Obov'yazkovo needs to increase his respect for kachan: he is also guilty of being generous, juicy.
To make sauerkraut, take only whole, clean pieces, without any contamination with soil, slime or caterpillars; carefully remove the top leaf ball until clean with a fork.
If you choose cabbage in late autumn, turn it over so that it is not frozen.
Of the two, depending on the size of the heads of cabbage, choose the one that is important. The thicker the leaves, the tastier the snack.

• why have sauerkraut

The best way to ferment cabbage is in a wooden jar, you can also use it in curses, or, at the very least, in enamel dishes.
Plastic cabbage zebras are contraindicated. Same as containers made of stainless steel.
Like rotting, go for a (clean) stone or a jar of water. Do not place metal objects on cabbage.

• how much salt to put and how much salt to add

For sauerkraut, it’s best to use a lot of salt. Cabbage is contraindicated in iodized salt; avoid eating it with pulp. How much salt to put in sauerkraut - taste right. Place 1-2 tbsp in the middle. salt per 1 kg of cabbage.

• how to cut cabbage

Make the cabbage wobbly, and the wobbliness is not due to being too thin, otherwise the cabbage will turn out soft. Before slicing, you need to remove the cabbage, otherwise you can coat it with water and add it to the cabbage, on the right, so that a lot of brownish juices can be placed in the cabbage. It makes sense that you picked the cabbage with a damp hand, and you hope that the cabbage has not accumulated nitrates and chemicals. Sometimes cut the cabbage into squares, or simply cut the cabbage into quarters or halves.

• how to ferment whole cabbage

The cabbage, both whole and in part, is deliciously salted in the mass of shredded cabbage.
In order for the pump to be salted evenly, you need to make a cross-shaped cut on the pump.
Leaves from pickled cabbage can be harvested for cabbage rolls.

• so that the cabbage is crunchy

An easy way to make cabbage tender and crunchy is to pour cold water over it before salting.
Another way to add crispness to sauerkraut is to add a little bit of hron root to it.
Add carrots to the cabbage and add crunchiness to it and make the cabbage even more juicy.

• what to add to sauerkraut

The ideal pairing for cabbage is carrots, which make the cabbage crunchy and aromatic. Sweet and black peppers, kmin, pine dill, cloves, fresh hot peppers will be wonderful additions to sauerkraut. Crane, lingonberry, apple, plum are delicious and crispy to enhance the taste of sauerkraut. Buryak, add to the cabbage, give it a ruby ​​color and a bit of unparalleled relish.

• Zhuravlina. Enrich your prepared foods with B vitamins, potassium, iodine and magnesium. And the axis of ascorbic acid will not give the crane the widest thought of the crane. Instead of vitamins, cabbage is given from the crane. Then, in the crane there is a lot of rare vitamin PP, without some more ascorbic acid simply will not be absorbed. So with crane cabbage the cabbage will definitely become brown!
• Hrin. Mix potassium, phosphorus, saliva, copper and sodium. Rechoviny, which is included in the warehouse khronom, contains over-poisoned important hedgehogs, so sauerkraut with khronom is the best side dish for pork or jellied meat.
• Brusnitsi. This berry is rich in potassium, which supports the heart and protects the judgment. In addition, lingonberry has a slight sechoginic effect, which helps to eliminate bumps after eating salted cabbage. Before lingonberry is used, it is important to preserve sauerkraut - organic acids, which are abundant in this berry, will prevent the preparation from becoming moldy.
• Yabluka. Use vitamins of group B and a little dose. Ale golovna perevaga apples - zdatnіst usuvat bloating in the abdomen and viruvannya in the intestines. And it’s not uncommon for those who overdo it with sauerkraut.
• Buryak. It has a lot of grub fibers that enhance intestinal motility and serve to prevent constipation. In addition, the beetroot is called betaine, which damages the heart and protects the liver.

• how to add carrots to sauerkraut

You do not need to grate the carrots, but cut them into very thin strips or use a vikory grater for Korean carrots. Grated carrots give the cabbage a rye color, and if you slice the carrots thinly, the sauerkraut will lose its white color.

• for the sake of the cinnamon

Chron leaves, which are used to cover cabbage, protect them from flowers and diseases.

When you clean the cabbage, you need to remove a bunch of large leaves from it - they line the bottom of the saucepan for sauerkraut and cover the cabbage with the beast.

Afterwards, compact the cabbage, and if you add sauerkraut, then give it more juice. If you try too hard, the cabbage will become soft.

During the process of fermenting cabbage, you need to pierce it with a wooden stick or a knitting needle in several places: stale gases will come out and there will be an unpleasant smell.

After a week, the cabbage can already be eaten, but it’s better to ferment the cabbage a day in a cold place (at a temperature of 12-15 ° C).

How to properly preserve sauerkraut

You need to save sauerkraut in a cold place. The optimal storage temperature is close to zero degrees. Sauerkraut cannot be frozen during preserving - it will become mushy. Cabbage can also shrink due to temperature changes. If the temperature is high, the cabbage will have to simmer even more. Be sure to carefully ensure that the cabbage is covered with bristle, otherwise it will darken and become dry.

The best container for saving is wood. The chanting preserves vitamins even better. And the axles of enamel saucepans are easier to see - their brown tongues do not wear out for a long time.

During fermentation, the amount of vitamins in cabbage increases.

Sauerkraut.

• Sauerkraut with crane

cabbage (3 kg), carrots - 150 g, crane (fresh or dried) - 70 g, salt - 100 g, pepper - for relish

Peel and shred the cabbage. Peel and mince or grate the carrots. Mix cabbage with carrots, salt and pepper until relished. Mash everything well with your hands until the juice appears. Add to the crane and mix again.
Transfer everything to the maximum extent possible and place the animal in a good place. Sometimes you need to push the cabbage with a sharp stick to the very bottom to remove the unpleasant smell from the cabbage. It will take about ten days to prepare such cabbage.

• Sauerkraut with bell pepper

Ingredients for sauerkraut:
3 kg of white cabbage, 200 g of carrots, 200 g of bell pepper, 7 black peppercorns, 5 bay leaves,
3 tablespoons salt
Method for preparing sauerkraut:

Peel the cabbage and carrots and mash them. Peel the bell pepper from the partitions, then cut into strips. Combine everything, add spices and mix thoroughly. Place the cabbage in a container under pressure and leave for 3-4 days at room temperature. You need to press the cabbage a few times a day to release the gas. To properly preserve the sauerkraut, you need to transfer the sauerkraut to a jar, compact it, pour the juice over it, and put it in the refrigerator.

• Russian sauerkraut

11 kg of fresh cabbage, 400 g of carrots, 250 g of salt. You can add 0.5 kg of apples (preferably Antonivka) and, for relish, garlic, dill or anise.
Method for preparing sauerkraut:
Rinse all the leaves until they are white and stick together tightly.
Cut them into thin strips or squares. Add a little salt, grind with cabbage until the little bits become raw.
At the bottom of a clean bowl, place a few pieces of live beard, and on top - a whole leaf. Then a ball of cabbage, salt and wobbly carrots. You can add an apple and some spiced roslin. Compact everything. When filling the container, place the animal with cabbage leaves, 3-4 balls of gauze and a sterile plate under pressure (yoga 15% cabbage mass).
The fermentation temperature is 15-22 °C.
Once it has cured, remove the cabbage and once every 1-2 days, pierce the cabbage to the bottom with a thin wooden stick, first scalding it with dill. Once the rose is light and the taste is without bitterness, it’s ready.
Place the cabbage in a cold place (ideally 0-3 ° C), the rose must be covered first. As soon as there is color, remove them and scald the plate with sprinkling and let it rot.

• Cabbage, sauerkraut and gostry pepper

Ingredients for sauerkraut:
1 cabbage, 2 carrots, 1 tbsp. l. cucru, 2 tbsp. l. salt, 1 red pepper
Method for preparing sauerkraut:
Shred the cabbage thinly. Pepper finely|milk| cut. Grate the carrots. Stir the cabbage pepper and carrots. Place the sumish tightly in a three-liter jar, not reaching the neck by about 6 cm. Place salt and zukor on top, pour in a cup of cold boiled water to cover the cabbage. Place the jar in a deep tray and let it sit for three days. Or pierce the jars with a knitting needle.

• Sauerkraut without salt

Ingredients for sauerkraut:
Honey – 2 tbsp., bell pepper – 2 pcs., cabbage – 1 koch., chasnik – 4 heads., bread of life – 5 pcs., carrots – 2 pcs.
Method for preparing sauerkraut:
Peel the cabbage and slice it thinly. Remember well, so that you can let some juice go. Clean the chasnik, cut into pieces and mix with cabbage. Take the carrots and pepper, cut the carrots into strips and the pepper into squares. Place breadcrumbs and half honey in the fermentation utensils. Then - a ball of cabbage and squash it (the thickness of the ball in the squash is approximately 5 cm), then the vegetables are scrambled (the thickness of the ball in the squash is approximately 1 cm). So fill the whole jar and fill the animal with honey. Leave the cabbage at room temperature for a day. Pierce the shodoba with a knitting needle. When ready, store it in the refrigerator.

• Sauerkraut according to the classic recipe

Ingredients for sauerkraut:
Cabbage, kamyana sіl, kmin, carrots, apples, lingonberries.
Method for preparing sauerkraut:
Shred the cabbage, cut the apples and carrots into strips. Place the cabbage in a container, sizzle with salt, cumin, add carrots, apples and berries. The skin needs to be pressed until the juice is absorbed. Put vantage on the cabbage. And two days a day, open it with a wooden knitting needle to let out the stinging gas. After two minutes, cover with cabbage leaves and slowly eat.

• Cabbage with white wine

Ingredients for sauerkraut:
2-3 kale cabbages, 1 splash of white liquorice wine, 3-4 tbsp. l. great salt.
Method for preparing sauerkraut:
Shred the cabbage and grate it from the sill. Place in a large bowl and pour white wine over the cabbage. Tamp down the cabbage, set the vantage, press 2 times, and periodically pierce the cabbage with a wooden knitting needle.

• Cabbage in rosesole

Salt the cabbage in rose salt. Wine can be hot or cold. Chop the cabbage and lightly grate it from the brine, and then pour in the spice brine.

How to choose sauerkraut

It’s difficult to get enough food at the store, because you won’t be able to harvest the cabbage. And the taste and smell of cabbage are the head manifestations of its rich yakness.

• At the store, carefully read the label; cabbage may contain citric acid.
• Go to the market and smell it, and try and best find your seller, who grows cabbage.
• It’s best to take the cabbage from the containers so that it’s packaged in a bag in front of you; don’t take the packaged cabbage from behind – it may turn out to be pulpy.
• The color may be white-golden, sometimes with a rye-colored finish. Cabbage may be gray, dark spots are unacceptable.
• rozsil - sticky bits, slimy bits - this is normal, and there is no sign of an unclear product.
• When buying at the market from an unknown seller, it’s better to try the cabbage. And don’t buy any crunchy cabbage.
• If the cabbage is hard, if it doesn’t crunch, it means it has been sprinkled with dill, so it will soon be salted, or it will lose its vitamins.
• The larger the cabbage is cut, the more vitamins are preserved in it.
• The taste of cabbage comes from sour-salted, fresh, without any sign of color or staleness. You often add salt to the cabbage and relish the ale, but this type of cabbage is not suitable for cooking.

Sauerkraut is contraindicated

It is not recommended to consume sauerkraut in case of high acidity, acute gastritis or infection, for children under 5 years of age. Be careful: cabbage contains a lot of salt and oxalic acid, which is unpalatable to pickles.

How to pick cabbage for pickling?
For sauerkraut, better varieties of cabbage are late and mid-ripened, for example, you can choose the varieties “Midor F1”, “Yuvileiny F1”, “Podarunok”, “Menza F1”, “Turkiz”, “Suddya 146”, “Krasnodarska1”, especially Garni variety "Slava". You can easily recognize cabbage by its thick, stuffed cabbage. Early varieties of cabbage are not suitable for sauerkraut; the leftovers have fluff and a green color, which is likely to be the same color as your sauerkraut. In addition, early cabbage is rich in zukor, so the fermentation process is much faster. The gentlemen are also pleased to choose large cabbage rolls for pickling, the scraps from one large cabbage will come out less than two small ones.

When is it necessary to make sauerkraut for the winter?
Previously, as a rule, cabbage was fermented for the winter after the first frost at night, during which time the cabbage, covered with frost, lost its characteristic bitterness.
In addition, you can often find recommendations for sauerkraut for the winter according to the monthly calendar. According to these recommendations, the tastiest cabbage is fermented 5-6 days after the young, as well as during the month. And the waning month, like the new month, releases the softening and peroxidation of sauerkraut. Believe such recommendations or not. However, there will definitely not be any harm from them.

When making sauerkraut, you can add whole or coarsely chopped apples to the cabbage, the ideal option is Antonovka, mitsni plums, lingonberries, crane, sweet pepper, root celery, for flavor - sourdough or kimina. All additives for cabbage must be prepared: wash, if you need to cut large pieces. Here the exact proportions are not so important; additives can be added for relish.
Never use dry iodized salt for any preparations.


Clean the vibrating pumps from the coarse top sheet. There is no need to kick them out, they will serve us better. Virizhte kakan.
Cut the cleaning cans in bulk, then, according to the size, into two more parts. Stick a piece of cabbage skin across the cabbage with thin stripes. You will need a quantity of cabbage for the recipe. Please respect the strength. Prepare all the additives...
Now, place part of the shredded cabbage in a separate bowl (not the one in the sauerkraut). Or just leave it on the table. Add some salt, add some carrots, rub everything lightly (!) with your hands until the juice appears. Now this portion of cabbage is placed in the prepared container - a jar, plastic or enamel container. This method can cost you as little as a bag of grub. Before this, line the bottom of the container with half of the top cabbage leaf (remember, I told you not to throw them out?). When planting, compact the cabbage well with your fist or a weaver until the juice appears. Place an apple, crape, crane, etc. on top of the cabbage ball.
Let's prepare a portion of cabbage, repeat all the operations: shred, mix with carrots and cabbage, put in a container, compact, mix with additives. And right up to the top of the container.
If you are fermenting a small amount of cabbage, for example a couple of heads of cabbage, you can shake it all at once, ensuring that you can mix it evenly with the salli and carrots.

In order to properly ferment cabbage, it is necessary to remove the splinters from the wind, the splinters will be subject to a change in ascorbic acid during fermentation. And the presence of ascorbic acid is the most important moment for extracting the sour and savory sauerkraut. Then, with the very top ball of the container, we again place the top whole cabbage leaves, cover them with clean, odorless gauze (or just a cloth), place the stake (most often the lid of the pan is turned upside down, the plate is turned upside down during the day). of the same diameter), on a stake (stone, a jar of water or something)
When there is a lot of juice in the cabbage, there is no need to make it angry! Just cover three-liter jars with plastic or glass lids or a piece of gauze.
In order to collect the juice that “flows” from the cabbage, place a container of similar size under the container with cabbage - a plate, basin, dish. Do not throw it away, but place it in the appropriate dishes and put it away in the refrigerator if you may need it

How long can you ferment cabbage for the winter?
Now our cabbage is ready to ferment. For which dishes with cabbage are placed at room temperature (19-22 degrees), stored in containers for 3-7 days. At a lower temperature, the fermentation process will be faster or slower, and at a higher temperature the cabbage will become sour and soft. The first sign of proper fermentation of cabbage is the appearance of bulbs and pine on the surface. Don’t shout, that’s the way it is. Just take it off.

Now is a very important moment: today we will need to carefully prick the cabbage in the container with a wooden stick to release the gases that have been accumulated. It is necessary to pierce to the very bottom. If you don’t mind, sauerkraut for the winter will have a hot flavor and will be sealed irrevocably.
If there is mold on the surface of the cabbage, remove it and thoroughly wash the cloth, gauze and top leaves.
After three days, you will notice that the juice in the bowl with the cabbage is becoming less and less and the juice itself is settling. This is a signal that our cabbage has fermented for the winter. Try the cabbage thoroughly - it tastes deliciously sour, that’s it, the fermentation process is over. If it turns out that the cabbage is fresh and does not retain sourness, leave it to ferment for another day. Properly fermented cabbage has a pale-hot color, a specific, but pleasant aroma and taste. If the juice in the finished sauerkraut clearly does not drain, you can pour it with the curry juice collected during the fermentation process (remember, we put it in the refrigerator?).

How to save sauerkraut?
After the cabbage has fermented, it is recommended to store it at a temperature of 0 to 5 degrees. A three-liter jar of sauerkraut can simply be stored in the refrigerator, as much as the volume allows.
With a large container it is foldable. Before speaking, the gentleman himself doesn’t want to make sauerkraut for the winter. However, for example, you can do it this way: ready-made cabbage, fermented in a large enamel tank, packaged in plastic bags, put back in the same tank and brought to the loggia, which is not insulated, balcony... There you can successfully save sauerkraut Xia practically all winter.

Before speaking, sauerkraut can easily withstand freezing, preserving almost all its usefulness. And being packaged in plastic bags, it does not create the usual inconveniences - if necessary, just take and bring a bag of sauerkraut, defrost it and eat it with an appetite.

SAUERCABBAGE RECIPES:
Recipe 1: “With carrots”

For 10 kilograms of wobbly cabbage, add 1 kilogram of trimmed carrots and 200 grams of great kitchen salt. Add a few pinches to the crop

Recipe 2: “With apples”

For 10 kilograms of wobbly cabbage, add 1 kilogram of apples, cut into halves, cores and apples removed from the front, 350 gr. carrots, a pinch of ground crop and 200 grams of salt.

Recipe 3: “Pivnichny”

For 10 kilograms of shredded cabbage, take 350 g of cranberry and 180 - 200 g of salt.

Recipe 4: “Original relish”

For 9 kilograms of loose cabbage, take 500 grams of apples, cut into halves and cored, 1 kilogram of trimmed carrots, 10 g of mince and 160 - 180 g of great broom salt.

Recipe 5: "Fragrant"

Up to 10 kilograms of shredded cabbage, you need to add 350 g of carrots, 180 - 200 g of kitchen salt and 5 g of bay leaf.