At the end of autumn, when a light frost had already hit, summer residents plan to cook sauerkraut. Novice cooks ask themselves: what conditions to observe in order to get a delicious and crispy snack. We will share some of the most successful and quick sauerkraut recipes and tell you what fruits and spices it is better to combine with.
In a bucket
Harvesting in this way is a great option for a large family.
Do not use containers made of aluminum or stainless steel - they can ruin the taste of the product. We prepare an enameled or plastic bucket, which must first be thoroughly washed.
Ingredients:
- 6 kg of cabbage (you need to take the cabbage of late varieties and without green leaves);
- 1.5 kg of carrots (adds flavor and crunchy properties);
- 150 g of salt.
Head out first and shred a thin straw. Three peeled carrots on a grater. Mix with salt. We ram vegetables with our hands until juice appears. On top we cover the cabbage with a plate with a load (a stone or a jar of water) and leave it for 3 days in the room.
We remove the oppression as soon as the foam appears. Within 3 days of fermentation 2-3 times a day, pierce all the cabbage with a wooden stick. If vegetables are not pierced, a bitter taste will appear.
After 3 days, the snack is ready to eat. Set aside for food, the rest of the mass is stored in a cool place at a temperature of +5 degrees, in the cellar or basement.
Do not use iodized salt - it makes the snack soft.
With beetroot
The advantage of this method of fermentation is the rich bright burgundy color of the dish.
Ingredients:
- 2 kg of cabbage;
- 2 carrots;
- 2 beetroot;
- 2 heads of garlic;
- 1 tbsp. l Sahara;
- 2 tbsp. l salts;
- 2 liters of water.
Head of cabbage, remove the upper damaged leaves. Cut into strips. Finely chop the remaining vegetables or three on a grater. At the bottom of the jar we put garlic first, then vegetables, the last we put cabbage. And so in even layers.
Cooking brine: mix water, sugar and salt. Put on the fire to a boil and cool. Fill the jar and leave for 24 hours at room temperature. The next day, pierce with a stick all the contents. Then close again and leave for 3 days. After these days the product is ready. Store in the cellar.
With apples
Ingredients:
- 2 kg of cabbage;
- 2 carrots;
- 20 g of salt;
- 5 g of sugar;
- 2 apples.
Cut the vegetables into strips, and the fruit into halves. Put everything in a saucepan and grind (but do not knead) with salt and sugar. This will make the appetizer juicy. Add apples. We put it in a container, cover with a plate and put oppression on top. We leave the cabbage at room temperature for 3 days, and during these days 2-3 times in the daytime, pierce it with a stick. After 3 days, the snack is ready to eat. Store in a cool place.
It is better to choose sweet and sour apples: Antonovka, Simirenka. If large volumes are prepared, then the fruit is cut in half, but small pieces can also be used.
With cranberries
This berry supplements cabbage with a high concentration of vitamin C and PP, and also adds a light sour-bitter taste.
For cooking, take:
- 3 kg of cabbage;
- 1 small carrot;
- 100 g of cranberries;
- 10 g of dill seeds;
- 30 g of sugar;
- 65 g of salt.
Shred vegetables, mix with other ingredients.
We put it in a jar, not reaching 10 cm to the neck. Cover with gauze. We put in a warm place for 3 days. We pierce the contents with a stick these days. Next, we remove the cabbage in a cold place for a week. And only after that the product is ready for use. Store at 4-5 degrees.
Quick way to ferment
This method is used when you urgently need to get a snack. It is achieved through the use of 9% vinegar. It takes only 2-3 hours to cook.
Ingredients:
- 3 kg of cabbage;
- 3 carrots;
- 4 cloves of garlic;
- 200 g of sugar;
- 3 tbsp. l salts;
- 200 g of vinegar.
You need to finely chop the cabbage, grate the carrots and garlic. Mix and put everything in a pan.
We heat the container with water, add salt and sugar. We put it on fire, wait for it to boil, and put vinegar. We boil for 3 minutes, remove from the stove and pour the vegetables with brine.
Mix, cover and leave in the room for 2-3 hours. Keep refrigerated.
Crispy cabbage
We choose the time for leaven: the end of October - the beginning of November. After the first small frosts, the head will be more juicy, and the snack will turn out crispy. Late varieties of vegetables are predominant.
Ingredients:
- 4 kg of cabbage;
- 4 tbsp. l salt and sugar;
- 120 g of carrots (3% of the total volume of cabbage).
Shred vegetables of medium thickness. Grind with salt and sugar to juice. We stamp all the contents in a jar and put it in the room for 3-4 days. During these days, pierce the cabbage 2-3 times in the daytime with a stick and remove the foam. After this period we can eat. Keep in the refrigerator.
If you put a lot of sugar, the cabbage can soon go bad and become too acidic.
Cabbage for the winter
If you want to store an appetizer all the cold season, it is important to do this in a glass container.
Ingredients:
- 2 kg of cabbage;
- 2 carrots;
- 2 tbsp. l salts;
- 1 tbsp. l Sahara;
- 1 liter of water;
- 2 g of coriander seeds;
Cilantro is also combined with caraway seeds and dill. But it is better not to overdo it with spices so as not to lose the taste of cabbage.
Shred all the vegetables with straws (no need to press). Mix and place in a jar not very tight so that the brine can soak all the contents. Mix water with salt, sugar and coriander. Fill the jar to the top and cover with a napkin. We put in a dark place for 3 days and pierce the cabbage with a stick several times a day.
We close the storage mass with a lid and lower it into the cellar.
Now you know the most delicious recipes for sauerkraut. Feel free to go to the store, choose the necessary ingredients and start trying.
