Crispy sauerkraut with bright splashes of steaming carrots with potatoes - is a masterpiece of traditional Russian cuisine. Only here to repeat the cabbage, it is grandmothers, it is necessary to know the secrets.
Of course, the skill comes with experience, and to immediately get delicious sauerkraut recipe it is not necessary to change or improve. Only his exact observance gives good results
Yet it is important to pay attention to the variety of cabbage. It is not all good for salting and pickling. Should choose a variety with a slightly flattened heads of cabbage. Yet it is essential that a head was tight, ripe, that is white in color. It is allowed to have only a few green top sheets. The taste of cabbage should be slightly sweet. The correct choice of cabbage - this is just one of the secrets of how to make sour cabbage: a recipe thus should also be perfect.
Please note that for the sauerkraut, and for other vegetables, do not use iodized salt. Without going into the complex chemical processes that can interfere with sauerkraut be delicious - it should make its culinary rule.
The traditional recipe for sauerkraut
Sauerkraut winter - the champion on the content of ascorbic acid, but other than that, there are plenty of other vitamins. If you regularly cook it, you can forget about colored jars of vitamins in the pharmacy. All those who are interested in how to make sour cabbage - traditional recipe may seem complicated, but if you try once, everything will fall into place, and it will be understood that any difficulties it poses.
Not necessarily just to make sour cabbage big party. Before her booze huge barrels, but only for the reason that the family were great, the food was simple, and I had to somehow save the crop. Suffice 1-2 medium heads of cabbage to eat for pleasure, and then cook again. For every head need 2 medium carrots.
If desired, the pickled cabbage before you can add a walking stick or an apple. In the case of apples, cabbage shift to the banks is not necessary, since Apple needed more time to prepare.
- 5 kg of cabbage
- 5-7 pcs. carrots
- 100 gr. non-iodized salt
- 10 bay leaves
- 10-20 peas allspice
Cabbage wash and remove upper green leaves, they put aside, they are still useful. Then, each head with a long knife cut into four parts. Cobs were cut immediately, and chopped cabbage thin and long strips are ideal if their width is from 1 to 2 mm. Cabbage such form will be both tender and crispy. She is graceful streams appetizing hang from the fork. Carrots are washed before use, clean and rub on a coarse grater.
Often it is difficult to properly and uniformly mix the cabbage, carrots, salt and spices. If the volume is large, it is divided into parts, for example, can take a half or third of the vegetable mix, add a third portion of the salt and spices.
It is convenient to mix the vegetables in a large basin, if this is not at home, you can do it right on the table. Mixing all the ingredients necessary to the cabbage lightly crush his hands to it subsequently gave the juice, but you can not overdo it, because the cabbage is soft after fermentation.
Once everything is mixed, add up the cabbage in a pan, on top of stack taken at the beginning of cabbage leaves they put a plate and put the yoke. For oppression usually use a jar with water. Bank to start repeatedly press down hands to help highlight the cabbage juice.
Ideally, a few hours to appear cabbage juice and cover your entire sliced cabbage. This shows that everything was done correctly, from the choice of varieties to light chafing hands.
If it does not, perhaps, cabbage was juicy enough. Reacting to the situation it is necessary to quickly, otherwise the top layer of cabbage may darken. The pot is poured cold boiled water, just enough to cover the top leaves.
Cabbage kvass at room temperature. On the third day of 2-3 depending on the room temperature at the edges of the pan there is foam, it is a signal that it is time to remove oppression and remove the leaves, but the cabbage is not yet ready for use.
Another issue to be bitter, this cabbage stir several times, ignoring the sharp smell, which is formed during pickling. It is easy to evaporate along with the bitterness of a few hours. When the cabbage is laid out in clean jars and place in the refrigerator for storage.
How to make sour cabbage in the pot? In this case, also chopped cabbage, carrots Grate, add bay leaf, sweet peas, and all piled in three-liter jar, but to ferment cabbage, need a special filling.
For the filling:
- 1 liter of water
- 1 tbsp. teaspoon salt
- 1 st.saharnogo sand
Water is heated, it dissolves the salt and sugar. Before pouring the water, it is allowed to cool. The water should cover the cabbage completely. A sign that the cabbage is ready, is the appearance of the foam. After that it is necessary to mix the cabbage to release the bitterness, and then you can put in the fridge.
Acute sauerkraut with beets
This is a great savory for any occasion. Bright taste of the sea vitamins, minimum cost - a perfect dish in many ways. These recipes are from my grandmother's time to get the chests and you should not take positions Korean pickles.
- 8 kg. cabbage
- 300 gr. Beet
- 3 pcs. hot pepper
- 100 gr. parsley
- 100 gr. horseradish
- 100 gr. garlic
For the brine:
- 4 l. water
- 1 cup granulated sugar
- 1 cup salt
Cabbage cleaned, remove the top sheet, then it is cut squares about the size of 2 by 2 centimeters, while the beets are cut considerably smaller cubes. Horseradish wash, clean and rub on a small grater. Pepper wash, remove seeds and finely chop, garlic and herbs. This was stirred in a container, which will make sour cabbage.
For the brine boil water, put salt and sugar, boil for a few minutes and allowed to cool. Pour in cold water should cover the vegetables, put a plate on top and put the burden. Kvas cabbage 3 days, then spread out to the banks and clean in cold weather.
The famous cabbage-pelyustka
Pelyustki - it is nothing like the petals, in a translation from Ukrainian language. Cabbage for this recipe is cut into large chunks 200-300 grams, sometimes not remove stalk. The taste of sauerkraut get a special - spicy, but it looks like the petals of a pink flower unprecedented.
- 5 kg. white cabbage
- 2-3 pcs. Beet
- 7-8 cloves of garlic
- Bay leaf
For the brine:
- 1 liter of water
- 1, 5, Art. spoons of sugar
- 2 tbsp. teaspoon salt
Cabbage cut into two parts and then divide each half into quarters, remove the stalk, you can not. Beets are washed, cleaned and cut into thin rings. Garlic cleaned and cut into slices. The capacity of vegetables stacked layers - first, beets, then the cabbage. Each layer is put garlic, bay leaf and black peppercorns.
Water boil the brine, add the salt and sugar. Pour brine is warm, and immediately put a plate of vegetables and oppression. Withstand pelyustku at room temperature for about 4-5 days. Store cabbage in a cool place, always in the brine.
This is an interesting interpretation of the sauerkraut comes from Hungary. The taste is different from the traditional, and that's the beauty of this interesting snacks. The recipes use green tomatoes, so the dish can be called in the fall, since it is only available in the autumn over the unripe tomatoes.
- 700 gr. red cabbage
- 1 kg. cabbage Caputo
- 500 gr. green tomatoes
- 300 gr. sweet pepper
- 50 ml. vegetable oil
- 100 gr. salt
- 10 c. ground pepper
For the filling:
- 1 liter of water
- 150 g of salt
- 50-70 grams of sugar
With cabbage shoot a few top leaves, wash it and finely chopped. Pepper washed, cleaned of seeds and also cut into thin strips. Green tomatoes are washed and cut in slices. Vegetables mix, salt and pepper, put them on top of the plate, the right size, and oppression. Everything is covered with a cloth and left in a room for 12 hours. After this time has elapsed, the resulting juice is drained.
Water is heated, added salt and sugar. Pour hot brine vegetables and then boiled and poured oil on top of the brine. Cole was allowed to cool and put in a cool place for storage.