How to ferment cabbage: recipes with photos

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

Sauerkraut is not in vain considered one of the most popular dishes in Russia. After all, it is delicious on its own, and with a side dish. Perfectly approaches both in addition to the second courses, and as an appetizer. That is why there are a whole hundred (if not more) options for cooking sauerkraut. Traditional ones take more time and taste more authentic. But modern ones are prepared in a few minutes, and they are eaten in about the same time. And this is very good, because such a dish is not only incredibly tasty, but also he althy. Plus, it's low in calories! Yes, and you can even eat it in the post!

For these and thousands more reasons, we have prepared this article. In it we will tell you how to pickle cabbage. Recipes - the most original and, of course, detailed, will also be offered to the attention of our reader.

Minimum preparation time

The first recipe we explore in this article requires extremely little time to prepare sauerkraut. However, notwe will jump ahead. First, let's examine the necessary ingredients:

• two-kilogram fork of white cabbage;
• one juicy carrot;
• five tablespoons of s alt and one tablespoon of sugar.

How to cook:

1. First of all, we take prepared vegetables and wash them thoroughly in water.
2. Then remove the top leaves from the cabbage, cut it in half and finely chop, leaving only the unnecessary stalk.
3. Put in a suitable size pan. For example, in the current recipe for sauerkraut, a 3-liter container requires two kilograms of a white vegetable.
4. Then we add s alt and grind it thoroughly so that the cabbage starts up the juice.
5. Next, we start with carrots. We get rid of the peel with a special vegetable peeler or an ordinary kitchen knife.
6. After that we rub on a coarse grater. You can, of course, on a small one, but then the orange vegetable will simply give the cabbage a color. He himself will practically not be felt.
7. Finally, add carrots to the cabbage and then sugar.
8. Having mixed everything again, cover the cabbage with a flat plate and put something heavy on top of it. For example, a jar of water.
9. Leave the cabbage for one day at room temperature.
10. After the specified time, look into the pan. If the cabbage juice has not been allocated, pour half a glass of cooled boiled water. If it is selected, then we do not touch anything.
11. In two more days, sauerkraut is ready to eat!

Variant withgarlic

According to the following recipe, sauerkraut is also quite simple. But the result is sure to please the whole family. To prepare this dish, you need the following ingredients:

• two-kilogram fork of white cabbage;
• four tablespoons of s alt;
• one head of garlic.

How to cook:

1. Cabbage should be washed first.
2. Then peel off the top leaves, cut into halves and chop.
3. Put the resulting straw into a saucepan, sprinkle with s alt and grind thoroughly.
4. Then prepare the garlic. To do this, it must be cleaned of the husk, rinsed under the tap and grate each clove on a fine grater. You can skip through the press or finely chop with a knife, but then the taste of this ingredient will not be so bright and fragrant.
5. When the manipulations described above are completed, grated garlic must be poured into the cabbage.
6. Grate everything again and mix.
7. Put under oppression and do not touch for two or three days.

Cranberry variant

Another classic recipe. And fermenting cabbage, focusing on it, is truly a pleasure. After all, the finished product is tasty, he althy, and very bright. In addition, thanks to the addition of cranberries, cabbage acquires a slight sourness, which positively affects its taste.

So, the following ingredients are required for the execution of the technology:

• 3kg fork of white cabbage;
• one hundred grams of fresh or two hundred frozen cranberries;
• fourtablespoons of s alt and one tablespoon of sugar.

How to cook:

1. My cabbage, peel the top leaves and finely chop.
2. Then put it in a suitable container and grind with s alt.
3. Add sugar and mix thoroughly.
4. Rinse cranberries thoroughly in water. If a frozen product is used, it must first be cooled to room temperature.
5. Finally, pour the red berry into the cabbage.
6. Mix everything again, trying not to damage the cranberries.
7. We put the cabbage under oppression and clean it in a convenient place, leaving it for three to four days.

However, it is important to note that experienced housewives advise using this recipe to ferment cabbage as much as possible. After all, it is so delicious that half an hour is enough to eat a dish that contains the indicated amount of ingredients.

For those who like it spicy

To many people, cabbage cooked in any of the above ways seems a bit bland. For this reason, in the current section, we bring to the reader's attention a recipe that, if followed, will make it possible to get a tasty and rather spicy dish. For it, you need to prepare the following ingredients:

• two-kilogram fork of white cabbage;
• three cloves of garlic;
• one chili pepper;
• eight sweet peppercorns;
• one teaspoon of coriander;
• four tablespoons of s alt.

This recipe makes sauerkraut easy and time-consumingthe process won't take long. However, it is important to note that such a dish is strictly prohibited for use by people suffering from diseases of the heart and blood vessels, as well as the digestive organs. If he alth allows you to eat spicy, then you can proceed with the recipe.

How to cook:

1. The first step is to wash, peel and finely chop the cabbage.
2. Then put it in the prepared container and grind it thoroughly with s alt.
3. Then take a mortar or blender and grind peppercorns and coriander.
4. Pour the fragrant mixture over the cabbage.
5. And mix everything again.
6. Finally, move on to the pepper. It must be washed under the tap and chopped into thin rings.
7. Send it along with the rest of the ingredients and be sure to wash your hands with soap and water. It's better to do it two or three times. In order not to accidentally touch your eyes, otherwise it will be terribly pinching.
8. When all the above manipulations are carried out, you need to gently mix the cabbage again.
9. Put it under oppression and not touch it for a couple of days.

Purple cabbage

In order to enjoy cabbage of an unusual color, it is not necessary to buy a more expensive type of vegetable in the store. After all, you can paint it yourself by adding only one very useful ingredient. Thanks to this, not only the color of the cabbage will change, but also its taste. And definitely for the better.

To be sure, use our recipe. How to ferment cabbage at home, we will describe in detail in it. But firstlet's figure out what components are required:

• 3kg fork of white cabbage;
• one large and juicy beet;
• five tablespoons of coarse s alt.

How to cook:

1. First, wash and shred the cabbage.
2. Then grind it (right on a cutting board or in a plastic bag) with s alt.
3. After that, peel the raw beets.
4. Wash it and cut into thin slices or strips.
5. We take a three-liter bottle and put cabbage and beets in it in layers.
6. Close the lid and leave for three days at room temperature.
7. Check the cabbage from time to time and shake lightly to distribute the juice evenly.

Quick Beet Cabbage

Now let's look at another recipe. How to ferment cabbage at home, it is described in detail. The recipe is sure to please those who do not like to wait a long time. After all, having fulfilled it, you will be able to enjoy a crispy white vegetable the very next day. Or morning, if you prepare cabbage in the evening.

For a quick beetroot cabbage, ingredients such as:

• 3kg fork of cabbage;
• one head of garlic;
• two large and juicy beets;
• three liters of room temperature filtered water;
• two bay leaves;
• a few peppercorns;
• half a teaspoon of citric acid;
• six tablespoons of s alt.

Howcook:

1. First of all, we wash the cabbage under the tap.
2. Peel off the top leaves and cut into small pieces.
3. Put them in the pan if we plan to eat the finished product in the near future. But if you want to make supplies for the cold period, then according to this recipe we sour cabbage for the winter. It turns out very tasty in any case. Only for winter harvesting, put the cabbage in sterilized jars or cylinders.
4. Whatever option our reader chooses, the next steps will be as follows: add washed, peeled and chopped beets with large straws.
5. After that, fill the vegetables with water and insist for half an hour.
6. Then pour the liquid into another pan, pour s alt, citric acid, pepper and bay leaves into it, taste it. The brine should be slightly s alty.
7. If the result is satisfactory, put the container on the stove, bring to a boil and simmer for five to seven minutes over low heat.
8. At this time, pass the garlic through a press or cut into thin slices.
9. Sprinkle with cabbage and beets.
10. And fill everything with hot brine.
11. We put under pressure or twist the lids on the jars.
12. Leave at room temperature for three days or until the containers cool.
13. After that we remove the cabbage in the refrigerator or pantry.

Cabbage with apples

Another technology that explains how to ferment cabbage is a classic recipe that has also been quite popular since ancient times. For its implementation, it is necessary to prepare such products,like:

• two-kilogram fork of cabbage;
• two sour apples (like Granny Smith varieties);
• one juicy carrot;
• four tablespoons of s alt;
• one teaspoon of sugar.

How to cook:

1. We wash all vegetables and fruits under the tap.
2. After that, cut the cabbage forks into halves and finely chop into strips.
3. Put in a saucepan and grind with s alt. If you want to ferment crispy cabbage according to this recipe, then you should not be too zealous.
4. Then peel the carrots and rub on a coarse grater.
5. Send after the cabbage.
6. Apples are also grated. If desired, they can first be removed from the peel.
7. Add apples and sugar to the rest of the ingredients.
8. Mix everything thoroughly.
9. Slightly crush and set a flat plate and a jar of water on top of the cabbage.
10. Leave the cabbage for two days.
11. After that we take a sample.

Original cabbage

According to the following recipe, sauerkraut at home is very simple, but the finished dish will be a great decoration for any holiday table. To execute it, components such as:

• two-kilogram fork of white cabbage (better to use younger ones);
• one sour apple;
• three hundred grams of Kishmish grapes;
• one tablespoon of flax seeds;
• two and a half liters of clean water;
• ten black peppercorns;
• a pinch of cumin and coriander;
• five tablespoons of s alt.

How to cook:

1. First, prepare the cabbage. To do this, wash it under the tap and chop finely.
2. Pour into a suitable size container.
3. Pour water into a saucepan, add pepper, coriander, cumin and s alt.
4. Put on fire and bring to a boil.
5. Pour flaxseeds and washed grapes into the cabbage.
6. Gently mix everything with a wooden spoon.
7. Fill with brine and put under oppression.

And it is also important to note that this recipe for sauerkraut in a saucepan for the winter is also suitable. But in this case, immediately after cooling, the resulting salad must be decomposed into jars or cylinders and sent to the refrigerator.

Korean cabbage

Many children, and some adults, can't resist the delicious and fragrant product that is sold in almost every grocery store. However, it's not a secret for anyone that this dish contains a lot of harmful additives - flavor enhancers, preservatives and other harmful "garbage". Therefore, it is strictly not recommended to eat them. Especially for children!

But not everyone can deny themselves the pleasure. For this reason, we bring to the attention of our reader the following recipe. It is not difficult to ferment cabbage (you can see the photo of the dish below), using it. You just need to stock up on the right ingredients:

• two-kilogram fork of white cabbage;
• half head of garlic;
• six tablespoons of sunflower oil and four of apple cider vinegar;
• three liters of clean water;
• a pinch of ground black pepper;
• one teaspoon of red pepper, if you want to make a rather spicy dish;
• five tablespoons of s alt.

How to cook:

1. First of all, we wash the cabbage under the tap and cut it into small pieces.
2. Heat the water in a kettle or saucepan, pour it over the cabbage and leave for half an hour. After the specified time, drain the liquid.
3. Add pepper, s alt, oil and vinegar to the cabbage, as well as garlic peeled and grated on a fine grater. Mix everything thoroughly.
4. Then we shift the resulting mass into a plastic bag (preferably even several).
5. Put in a deep plate so that the juice that stands out does not stain anything.
6. We put it in the fridge for a day.

You can also pickle crispy cabbage in jars according to this recipe. But then it is necessary to make a pickle, as described in the sixth paragraph of the current article.

Unusual cabbage

Many people are convinced that only a white vegetable is suitable for preparing a delicious dish, which we explore in this article. However, this is a big misconception. After all, Beijing cabbage, Brussels sprouts, and even broccoli are very tasty in sauerkraut. Therefore, in this paragraph we will consider a rather original recipe for sauerkraut without vinegar. It contains the following ingredients:

• one and a half kilograms of Chinese cabbage;
• one pod of red hot pepper;
• one bell pepper;
• one head of garlic;
• a small piece of ginger;
• two teaspoons each of coriander and ground black pepper;
• six tablespoons of s alt;
• one glass of cooled boiled water.

Cooking method:

1. First, you should divide the cabbage into leaves.
2. Then rinse them thoroughly under water and put them in a container of a suitable size (preferably with a lid), sprinkling s alt on each leaf.
3. Leave cabbage like this overnight. And shake it up from time to time.
4. The next morning we wash again and proceed to the preparation of the dressing.
5. It's very easy to make. You just need to lay the garlic, ginger and both types of pepper in a blender. Where to grind everything, turning it into a homogeneous mass. Then add coriander, ground pepper, water and mix everything again. The result should be a mushy mass.
6. Now you need to generously grease each leaf with the prepared dressing. Then stack them on top of each other in a plastic container or other container with a lid.
7. Put unusual cabbage in a convenient place and forget about it for the whole day.
8. When the specified time has passed, you can take a sample!

You can store sauerkraut cooked according to this recipe in brine in the refrigerator for no more than three to four days. However, the finished product is so tasty that it is eaten almost instantly. Therefore, especiallycoming to the festive table.