Sauerkraut: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sauerkraut is one of the most famous, affordable and he althy foods in the world, which you can make from two ingredients - the cabbage itself and s alt. This is exactly what the simplest, classic sauerkraut recipe requires. A controlled fermentation process allows the use of "good" microorganisms, mainly lactobacilli (like those used to make cheese and yogurt), allowing them to multiply, dominate the "bad" bacteria and thus preserve food.

Studies have shown that probiotic foods are he althy and can support almost every function in the body, from digesting other foods to improving mood.

What does a classic sauerkraut recipe look like?

To make sauerkraut, finely chop the red or white leaves, season generously with s alt, and then mix well. Stir the cabbage, rubbing s alt into it, until the juices begin to actively stand out. Taste and add seasoning if necessary. After that, put the cabbage in a large sterilized fermenting jar, squeezing and compacting tightly. When the container is full, squeeze itcontent. Next, the classic recipe for sauerkraut is as follows.

The liquid drawn out by the s alt and press should rise above the cabbage unless you are using filtered or boiled water. Place a lid on top and leave the jar at room temperature for at least two to three days. When sauerkraut begins to bubble and tastes slightly sour and spicy, it is ready. At this point, you can seal the jars and either leave the sauerkraut to ferment further at room temperature for several months, or refrigerate it to stop the fermentation. If you're new to canning vegetables, try putting one jar in the fridge and leaving the other in the room. Try both types and see what you like best. As you can see, the classic sauerkraut recipe involves several varieties of the dish.

How is it useful?

As already noted, fermented foods are essential for the body because they contain probiotic microorganisms in the best possible form. Probiotic supplements settle in the upper parts of the digestive system and usually do not pass into the intestines, while natural probiotic products pass to the end of the digestive system. Fermentation processes food, making it easier for the body to digest it, so fermented foods are easily digested by people with intestinal diseases. This process releases nutrients from food, making them more available to the body. So, sauerkraut contains 20 times more vitamin C,than fresh.

You can eat sauerkraut in its pure form or serve it with porridge, scrambled eggs and other favorite dishes. You can also add it or brine to soups, stews for flavor and piquancy. Tasty and fry sauerkraut in a pan with chopped apple, smoked paprika or sausage. In a word, this product is universal and extremely popular. At the same time, sauerkraut recipes are very simple.

For people suffering from digestive problems, the following is recommended. First, simply add sauerkraut juice to your daily diet, and then gradually introduce the vegetable itself. The brine stimulates the production of acid in the stomach and is of great help in the digestion of meat. Consuming sauerkraut regularly over time will help you restore normal stomach acid production.

Preferably homemade as store-bought is often pasteurized or otherwise processed, making it less he althy.

Another basic option

The general guideline or classic sauerkraut recipe is expressed as follows. Separate first two layers of leaves from the head. Then cut the rest of the cabbage into strips. Add 2 tablespoons of s alt to each layer of chopped vegetable. The s alt will destroy any putrefactive microbes before the "good" lactic acid producing bacteria can form.

You can also add 4 tablespoons of whey for every 2 layers of cabbage. Mix all the ingredients very well in a large bowl with your hands. You need to knead until the cabbage releases a lot of juice. More precisely, it must completely drown in its own juice. If for any reason the cabbage doesn't get enough liquid, add some water to the mixture. Place a weight or plate on top to press everything under the liquid. Pickling is an anaerobic process: if the cabbage is exposed to air, it will rot instead of fermenting.

Store this mixture indoors for about a week, then refrigerate. Cold will not stop the fermentation process, but it will slow it down.

According to this recipe, homemade sauerkraut is not only delicious, but also incredibly he althy. The finished product is ideal for adding to any of the spicy dishes. Below are other options for sauerkraut, including with various fillers.

Carrot and sea s alt version

The big advantage of homemade sauerkraut is that during the fermentation process, even a small amount of s alt gives a s alty taste. This means that when you add this product to salads and other dishes, you do not need to s alt them. For this Quick Carrot Sauerkraut Recipe you will need:

• 1/4 heads of green cabbage;
• 1 large carrot or 2 small ones;
• coarse sea s alt.

How to s alt cabbage with carrots?

Cut the cabbage into thin strips (you can also use a food processor for this). Grate the carrots on a coarse grater. Place all vegetables in a bowl made of natural materials (porcelain is recommended, this is important for the proper development of bacteria).

Next, the sauerkraut recipe looks like this. Put some s alt on your fingers and gently mix with the carrots and cabbage. Continue this process until you have rubbed everything together very thoroughly. Add s alt each time you start vigorous stirring. Use one tablespoon at a time.

Clench your hand into a fist and press down on the s alted vegetable mixture (again, very gently). Then use your middle finger to make small holes in the mixture to release the bitterness.

Heat some water. You can do this in a kettle, but don't bring it to a boil. Mix cold and warm water in a china cup. It should be slightly warmer than room temperature. Pour water over cabbage. Pour enough to cover the vegetables, but no more. Cover and let the mixture ferment for about 8-10 hours.

After this time, make small cavities in the cabbage to allow the gases to escape. Do this as often as possible - about 4-5 times a day. After one day, try the sauerkraut and determine if it is ready. If not, let her roam a little more.

When the product is ready, transfer it (including the liquid!) to a glass jar and store in the refrigerator. It keeps for about a week, so make small batches.

Sauerkraut in jars

In this recipe for sauerkrautcabbage fermentation duration is 21 days. However, you can let it ferment for another week if you like the spicy product. You can s alt the cabbage and large pieces. It is important that you use natural seasonal vegetables so that no chemicals can interfere with the fermentation process. The same goes for s alt - do not take iodized or fluoridated s alt. For this sauerkraut recipe in a jar you need:

• 1 medium cabbage (white, savoy or red), about 500 grams;
• 4 teaspoons of sea s alt.

You will also need:

• 1 large jar, dishwasher or boiling water sterilized;
• 1 smaller jam jar (or glass) that fits inside the neck of the larger one, also sterilized;
• large ceramic or glass mixing bowl.

How to make cabbage according to this recipe?

Wash and cut the cabbage into a bowl, add s alt and remember everything with your hands. After a few minutes, you should see a decrease in the volume of the mass, as the s alt stimulates the release of liquid from the cabbage, and it begins to wilt. Keep moving your hands until a lot of liquid comes out, then pack the cabbage along with the juice in a jar, pushing everything down. That's what a smaller container is for. It is important that the cabbage remains under the liquid level. Top it up with a little water if it's not moist enough. In addition, its volume will decrease as it ferments, so the weight of the product will become lighter. Fill insmall jar of water and leave on top like a press to keep the cabbage under the water. Cover everything on top with a cloth and leave to stand at room temperature.

After a day you should see bubbles rising up. Make sure the cabbage is submerged in water and press down again. Depending on the time of year, reaching the correct stage of fermentation can take a couple of weeks. Further, the recipe for delicious sauerkraut in a jar will be individual for everyone. Just taste the product once every few days, and when the taste is good for you, remove the press, close the jar tightly with a lid and move it to a cool place.

Juniper variant

Even if you've never tried making homemade pickles, you'll be fine with the sauerkraut recipe below. You don't need any fancy equipment or great culinary experience. You only need dishes and a set of certain products. This recipe is notable for the fact that it includes juniper berries. This product is not often used in cooking, and not everyone knows what it is. Junipers are evergreen trees and shrubs, while "berries" are dark blue scales that grow from branch cones. So, you will need:

• 8-10 cups shredded cabbage, loosely packed (about 1 large head);
• 10 juniper berries;
• 1 tsp cumin seed;
• 1 tsp yellow mustard seeds;
• 1-2 tsp pure (e.g. sea) s alt;
• 1 cup filtered water mixed with 1 tsp. nauticals alt.

How to make spicy cabbage?

The recipe for delicious sauerkraut looks like this. In a clean, non-metallic bowl, combine cabbage, juniper berries, cumin, mustard seeds, and s alt. Mash the cut to release the juices. Leave for 10 minutes, then stir again. You can leave it for a while (1-2 hours) if needed.

Next, you need to sterilize the jar and lid by boiling them for several minutes in clean water. Pack the cabbage mixture into a sterilized container by pressing down with a wooden mallet or clean hands. Add filtered or non-chlorinated s alt water to the rim of the jar. Make sure all cabbages are covered with liquid.

Place the jar on a plate or tray to hold any overflowing juices. Keep it at room temperature for 2-3 weeks. As soon as the bubbles stop actively rising, check the contents of the jar and add more s alt water if necessary. Remove any white spots or films from the top, close the container tightly and store it in the refrigerator.

How to cook sauerkraut with honey and cranberries

There are a huge number of sauerkraut recipes for the winter. Each housewife uses her own, proven cooking option, which allows you to make delicious crispy cabbage.

This recipe is not very common, but cabbage cooked with honey and cranberries turns out to be very appetizing and more he althy. To prepare it you need:

• white cabbage - 5.5 kg;
• carrotlarge - 1 piece;
• s alt - table spoon;
• honey - table spoon;
• hot pepper - 1 pod;
• bay leaf.

How to ferment cabbage with cranberries?

For this sauerkraut recipe, it is better to choose vegetables of later varieties, as they are the densest and strongest. At the same time, the stalk is not suitable for s alting.

First of all, you need to thinly slice the cabbage. Then grate the carrots. Thoroughly mix the vegetables, being careful not to crush them too much. Add s alt to them. Then put honey, and mix everything thoroughly again.

Put the bay leaf and pepper in the bottom of a pot or jar. Spread a layer of cabbage on them, then fill it with washed and dried cranberries. Spread a layer of cabbage again on top of the berry, and repeat this step several times until the container is completely filled.

Place the press on top and leave the bowl of cabbage indoors. Soon the brine should stand out, which will begin to foam. This means that the fermentation process has begun.

The main thing is not to miss it. Right now, the recipe for delicious sauerkraut requires your active participation. At this stage of cooking, you need to remove the press, remove excess foam and use a sharp wooden stick or a long-bladed knife to pierce the cabbage regularly in several places. This helps to release excess gases. Depending on room temperature, the fermentation process can continue for 2-3 days. Throughout all thistime you need to pierce the cabbage twice a day with a knife or stick.

When the fermentation process is complete, move the cabbage to the refrigerator where it will be stored. It should turn out crispy, with a refreshing sour-s alty taste. Pickling allows you to save a maximum of vitamins, and the addition of cranberries makes the dish more he althy and tasty, thanks to this recipe for sauerkraut. The photo above clearly demonstrates how aesthetically pleasing the dish is.

It is very important to follow the fermentation process. If you do not remove the gas from the cabbage in time, it may become too acidic and an unpleasant odor may develop. Also, you shouldn't add too many cranberries, as this can lead to a bitter taste.

Ginger variant

This is not a classic sauerkraut recipe, but it always turns out crispy and tasty, and the use of multi-colored varieties helps to achieve a beautiful appearance of the dish. To do this, you will need the following components:

• 1 green cabbage;
• 1 head purple cabbage;
• 2-3 tbsp. l. sea s alt;
• 2-4 tbsp. l. fresh ginger;
• 1 lemon;
• 1-2 glasses of water.

The following is a step by step recipe for sauerkraut, which allows you to get about 3 liters of the finished product. It is very easy to cook it. Grate and chop all the ingredients, squeeze the lemon juice into the cabbage.

To begin, you will need to prepare and sanitize a few glass jars and a large glass bowl (orbucket). Now be sure to thoroughly rinse all products. You can even peel and discard the outer layers of the cabbage if they look wilted. Chop the remaining parts of the heads with a sharp knife or using a food processor. Grate the ginger. Put the cabbage in a large prepared bowl, squeeze the juice from the lemon into it, add the chopped ginger and mix. Gradually pour in the s alt and rub it with your hands.

Now fill sterilized jars with this mixture, squeezing tightly. You should have approximately 5 cm of free space on top. This is very important, because this is the only way you can prevent massive seething when opening the can. Pour the vegetables with the juice that stood out when rubbing with s alt, add water so that the entire contents of the container are immersed in the liquid. Place the unopened jars in a safe place at room temperature (away from direct light) and let them steep for 4 to 10 days. During this time, you will see the vegetables change color and texture. As soon as bubbles begin to actively appear, periodically open the lids and let the gases escape. The finished product will have a pleasant pink color and a spicy taste.