12.09.2016 104 478

Did you know that sauerkraut for the winter is the best way to store a delicious vegetable? In boiled cabbage, there is no longer even half of the folic acid, in comparison with fresh. When fermented, all useful trace elements are preserved, the volume of which increases during the cooking process. To make it delicious and store it for a long time, you need to follow some recipe rules, otherwise you won’t get crispy cabbage ...

When should you pickle cabbage?

Before embarking on the process, it is advisable to familiarize yourself with the many intricacies of an easy task that will allow you to cook delicious crispy and fragrant cabbage. There are a lot of arguments about when you can start salting for winter storage, but there is no definite answer.

Previously, cabbage began to ferment when the first frosts began. It is the first frost that saves heads of cabbage from the characteristic bitterness, because our grandmothers still use folk calendars. This method is well suited for those who have harvested on their own plot. So you can be sure of the quality of the grown crop.

To ferment cabbage according to the lunar calendar or not, decide for yourself and consider some recommendations. The most delicious cabbage is obtained when fermentation occurs on the 5-6th day after the onset of the new moon, on the growing moon. If salted to a decreasing level, the cabbage will be soft and sour.

Pickling container - which is better?

It is believed that wooden barrels (tubs) for pickling are the best containers for pickling vegetables, it is in such dishes that cabbage will be the most delicious and crispy. Unfortunately, at home, especially in an apartment, you cannot place such a container, and not everyone can afford to buy a real tub specifically for pickles.

in the photo - a barrel for sauerkraut in the photo - the process of preparing for sauerkraut

At home, as a rule, housewives sour cabbage in enameled pots, wide basins, three-liter or five-liter jars, buckets, and the taste is no worse. Before starting the process, you need to check that there are no various kinds of chips and detachments on the enamel.

Plastic containers, buckets are very popular and in demand because of their lightness and strength. True, in such a container, the cabbage will not have a rich juicy taste. You can salt cabbage in the winter in almost any household utensils, except for aluminum products. The fact is that in the process of fermentation, lactic acid is formed, which reacts with aluminum and oxidizes it. As a result, instead of crunchy and fragrant, cabbage comes out gray, with a metallic taste.

What cabbage is used for pickling and what else is added?

For winter fermentation, not all varieties and hybrids are taken, it is necessary to use only late and mid-late cabbage - Slava, Aros, Morozko, Arctic F1 and others. It is easy to distinguish late heads of cabbage, they are rather small in size and very dense, with rather thick and rough leaves. Early cabbage is not suitable for pickling because of the delicate soft leaves, which will become even softer during fermentation. Mistresses with experience advise taking large heads of cabbage, there is much less waste and it is more convenient to chop.

in the photo - a head of cabbage for sauerkraut

For sauerkraut, you will need white cabbage, carrots and ordinary rock salt (large), the proportions are as follows - for 5 kg of chopped vegetables, take 100 g of salt and 100-150 g of carrots. Such a number of ingredients have been used since ancient times, so this sauerkraut recipe is considered a classic. The output product is moderately sour and fragrant, not too salty.

To give a piquant taste, housewives add cranberries, lingonberries, apples, bell peppers, dill seeds or caraway seeds when fermenting. As a rule, additional ingredients are used to taste at their own discretion. Cabbage does not always turn out crispy, so experienced chefs resort to a little trick, put grated horseradish, oak bark bought at the pharmacy in the amount of 5-8 g / kg, which will give strength and excellent crunch.

Proven Sauerkraut Recipe

Prepare the heads, remove the top shabby foliage, remove the stalk. Measure out the required amount of coarse salt and other additives. Carrots are washed, peeled, cut into rings or strips, rubbed on a grater. Grated carrots will give the finished cabbage an orange hue.

The head of cabbage is cut into two halves or more, based on the size and convenience of shredding in the future. Shred should be thin straws, placing the knife across the head. For ease of cutting, a chef's knife or a chopping knife is used. The last kitchen tool should be used carefully, novice housewives need to be careful, you can easily get hurt. Using a chopping knife, the product is obtained in rather small chopped sizes. Do not chop the head of cabbage too thinly, narrow strips later will not have a pleasant crunch and strength.

in the photo - slicing carrots for sauerkraut in the photo - slicing cabbage for sauerkraut

Shredded cabbage is put in a large cup (the container for pickling will be separate) and salted, carrots are added, mixed with hands until the juice is released. They are placed in containers for fermentation (jars, buckets, basins, etc.) in small layers, carefully tamping with a hand or a wooden crush until juice is formed. When one layer is laid, additional ingredients are laid on top (cranberries, dill, lingonberries, etc.). Alternating layers, fill the container completely, to the very top.

On the laid cabbage we lay out clean leaves from heads of cabbage that remained during cleaning, put a load on top. Use a wide plate or dish, turn upside down, put a large stone or put a three-liter jar full of water. The released juice from the cabbage is not drained when installing the load. If sour in jars, do not close with lids, just put on top of the neck. In the process of fermentation, to collect excess juice, substitute dishes of suitable sizes under containers, jars, basins.

How many days does cabbage ferment and how to store the finished product?

The laid cabbage is left in a room at an air temperature of +19 ° ... +22 ° С for 3-7 days, depending on the quantity and volume of the container. A lower temperature hinders the kvass process, as a result, the product sours for a long time or the process stops altogether. A high degree will soften the cabbage and strongly sour.

in the photo - the process of fermenting cabbage

To find out if the fermentation process is going on, look at the surface, the resulting foam and bubbles indicate the correct course of the processes. The foam is removed as it forms. Once fermentation has begun, cabbage must be pierced daily using wooden spoons (back side) to remove the resulting gases. They pierce to the very bottom to rid the cabbage of bitterness.

After 3-4 days, the cabbage will settle, the amount of juice released will decrease, which means that the product is ready. Do not rush to store, first taste it, which should be pleasantly sour if everything was done correctly. Fresh cabbage must be left to ferment for a couple of days until fully cooked.

Sauerkraut should be stored at a temperature of 0 ° ... + 5 ° С. In the cellar, refrigerator, basement, balcony, loggia, cabbage can be stored for the winter if the conditions are appropriate. Another way to store for a long period is to freeze sauerkraut. Pack into bags, put in the freezer and use as needed. Bon Appetit!

Despite the fact that cabbage does not have a sour taste, it has a lot of vitamin C. A person needs it especially in the cold season to maintain immunity and successfully resist the flu and colds. Vitamin C is well preserved when sauerkraut is sauerkraut and even when it is frozen once. Sauerkraut at home helps to recover from illness and not get sick at all. In addition, it is a very tasty snack and the basis for many hearty dishes.

Features of sauerkraut at home

The first experience of sauerkraut at home can end in failure if you do not know the secrets that are well known to experienced housewives:

• Not all varieties of cabbage are suitable for pickling. Harvest harvested in the summer is not suitable for home-made preparations. It is better to ferment late varieties, giving preference to the most juicy ones, heads of which are almost completely white. One of the most popular pickling varieties is Slava, it is suitable for dry pickling. "Kolobok" and "Amager" are best salted in brine.
• It is necessary to cut the cabbage for fermentation with a sharp knife intended for shredding. But at the same time, it is better to make the pieces not quite thin, but about 5 mm. If you ferment thin, small pieces, they will become too soft, and sauerkraut is much tastier when it remains crispy.
• You can ferment cabbage at home in an enameled pot, bucket, and also in glass jars. If possible, you can try fermenting cabbage in an oak tub or barrel - it will acquire a unique taste. However, this method is only suitable for those who have a cold cellar for storing pickles. Aluminum containers are not suitable in any case, since this material reacts with lactic acid, which is formed during the fermentation of vegetables.
• Sour cabbage at room temperature or slightly below it. If the room temperature rises above 24 degrees, the cabbage can become slippery. At temperatures below 20 degrees, fermentation will not go intensively enough.
• In order for enough juice to stand out, the cabbage must be placed under oppression or tamped very well. This is especially true when pickling cabbage in a dry way.
• During fermentation, cabbage should be pierced from time to time with a long, sharp knife so that gases come out of it. Otherwise, the finished snack will not have the most pleasant smell.
• Sauerkraut at room temperature lasts 3 days, then you can already eat it, but still it will become tastier a little later: classic recipes provide for pickling during the week.
• Sauerkraut is best stored between 0 and 2 degrees, so cellars and refrigerators are ideal places to store them. You can also freeze cabbage if needed. To do this, it must be decomposed into bags and put in the freezer. It is advisable to make portions not very large, since cabbage cannot be re-frozen. For the same reason, a balcony is not the best place to store sauerkraut at home.
• During storage, mold may form on the cabbage. Mustard and sugar help to prevent its appearance, with which you can sprinkle the workpiece at least once a month.

When cooked and stored properly, sauerkraut can be eaten up to 9 months after cooking. The fresher it is, the tastier it is, so it usually doesn’t stay for so long.

Classic sauerkraut recipe: dry method

Composition (per 5 l):

• white cabbage - 4 kg;
• carrots - 0.4 kg;
• salt - 80 g;
• sugar - 80 g.

Cooking method:

• Wash the cabbage, remove the top leaves from it. Chop into strips of 3-4 mm.
• Peel the carrots, grate on a coarse grater. If desired, you can grate for cooking salads in Korean.
• Thoroughly mix the cabbage with salt, crushing it with your hands.
• Sprinkle with carrots and sugar, mix.
• Fill the container in which you are going to ferment it with cabbage. For this purpose, a five-liter saucepan or a clean glass jar of the same capacity is suitable.
• When applying cabbage, often tamp it with your hands or even with your fist. Place the container in a basin, as a lot of juice will soon stand out. Cover the cabbage with clean gauze, if possible, then place a load on top (when fermenting in a jar, you can do without oppression). Leave at room temperature for 3 days. Twice a day, remove the foam, rinse the gauze and pierce the cabbage with a knife.
• Move the container to a cooler place (an unheated pantry, to a loggia if there is no frost outside) and wait another 4 days.
• Arrange the cabbage in containers convenient for its further storage at home (if desired, you can store it in the same one as fermented). Put it in the basement or refrigerator. Do not forget that sauerkraut can also be stored in the freezer.

According to this recipe, crispy cabbage with a slight sourness is obtained. Before serving, it does not have to be washed or soaked - you just need to pour it with oil.

A simple recipe for sauerkraut in brine

Composition (per 3 l):

• cabbage - 2 kg;
• carrots - 0.2 kg;
• water - 1.5 l;
• salt - 50 g;
• sugar - 50 g;
• bay leaf - 1 pc.;
• black peppercorns - 3 pcs.

Cooking method:

• Wash vegetables. Shred cabbage, grate carrots.
• Mix cabbage with carrots, put in a jar, carefully tamping it.
• Boil water, dissolve salt and sugar in it.
• Put the bay leaf and peppercorns on top of the cabbage.
• Put the jar in a plate, pour the cabbage with hot brine so that it pours over the edge.
• Leave in the room for 3 days, piercing the cabbage several times a day to release the foul-smelling gases formed during fermentation.
• Transfer the cabbage to smaller jars, fill with the remaining brine and store in a cool place. At home, this place is usually the refrigerator, although some people store pickles in the basement.

Cabbage in brine is prepared simply and quickly, even inexperienced housewives succeed.

Sauerkraut with apples and cranberries

Composition (per 6 l):

• cabbage - 3.5 kg;
• apples of sour varieties (ideally - Antonov) - 1 kg;
• carrots - 0.3 kg;
• lingonberries (can be replaced with cranberries) - 100 g;
• rye bread (crackers) - 100 g;
• juniper berries - 5-6 pcs.;
• cumin (seeds) - 5 g;
• sugar - 60 g;
• salt - 80 g;
• currant leaves - 5-6 pieces;
• vodka - 70 ml.

Cooking method:

• Prepare a container for sauerkraut. Two three-liter jars or a large pot of 6-7 liters will do. An enamel bucket and an oak tub are also suitable containers. The selected container must be washed well and poured over with boiling water.
• At the bottom of the tub (or other container), put the cabbage leaves, after washing them. Put half of the currant leaves and a crust of bread there.
• Chop the cabbage, mix it with salt and wait until the juice starts to stand out.
• Add sugar, grated carrots and cumin seeds, mix.
• Wash the apples, cut into several pieces, cut out the core.
• Put a layer of cabbage, filling the container with it about a third. Seal it well.
• Put half of the apples, juniper berries, remaining currant leaves.
• Put the rest of the cabbage, carefully tamp it.
• Put the remaining apples, pour the lingonberries. Cover with gauze or a clean cloth. Pour the cabbage with vodka and leave to ferment at a temperature of 18-22 degrees for 5-7 days. Pierce the cabbage regularly with a knife or a long-handled wooden spoon.
• Store in a cool place.

Sauerkraut, according to this old recipe, is not ashamed to be served even at the festive table.

Spicy sauerkraut with beets, horseradish, garlic

Composition (for 5–6 l):

• cabbage - 4 kg;
• beets 0.4 kg;
• garlic - 2 heads;
• grated horseradish root - 30 g;
• sugar - 60 g;
• salt - 80 g;
• water - 1 l.

Cooking method:

• Peel the raw beets, wash, cut into large pieces and grate them on a regular grater or on a grater for Korean salads.
• Pass the garlic through a press.
• Get the hell out.
• Finely chop the cabbage.
• Mix cabbage with horseradish, beets and garlic.
• Boil water, dissolving salt and sugar in it.
• Put the cabbage in a sauerkraut container (you can arrange it in jars). Place the container itself on a large plate or in a basin.
• Carefully press the cabbage so that it lies as tightly as possible.
• Pour hot brine over cabbage.
• If the dimensions of the container allow, place a plate on top of the cabbage and place a weight on it (for example, a jar filled with water).
• 2-3 times a day for a week, remove the load and pierce the cabbage in several places to release the gas generated during fermentation.
• After 7 days, put the cabbage in jars and refrigerate. If the cabbage has already fermented in jars, you can store it directly in them.

According to this recipe, a spicy appetizer of a beautiful color is obtained, which will appeal to lovers of savory dishes.

Tender cabbage sauerkraut with honey

Composition (per 6 l):

• cabbage - 4.5–5 kg;
• salt - 85–90 g;
• honey - 70–75 g;
• bay leaf - 5-6 pcs.

Cooking method:

• Chop the cabbage, mix with salt, remember and wait until the juice stands out.
• Melt honey, dissolve it in a minimum amount of water (a quarter cup).
• Pour cabbage with honey liquid, mix well.
• Sterilize liter or larger jars, spread bay leaves over them.
• Packing each layer, fill the jars with cabbage so that there is enough space on top for the cabbage juice to come out. Put the jars on plates.
• Put for 3 days in a fairly warm room (from 20 to 24 degrees). Pierce the cabbage twice a day.
• Drain excess juice, leaving only a small layer of it covering the cabbage.
• Place a wooden circle or cloth in a large saucepan. Put jars of cabbage in a saucepan. Fill the pot with water until it reaches about the level of the cabbage in the jars.
• Put on low fire. Sterilize from 20 to 40 minutes depending on the volume of jars.
• Take the cans of cabbage out of the pot, roll them up and turn them over.
• Wrap and leave to cool like this.
• When the jars have cooled, they can be put away in the pantry.

Cabbage prepared according to this recipe will be tender. It keeps well even at room temperature. This distinguishes this method of its preparation from others.

Video: Delicious sauerkraut according to a family recipe!

Taste, crunch, beauty!

Sauerkraut is tasty on its own, but traditionally it is served as an appetizer with onion cut into thin half rings and drizzled with vegetable oil. In addition, home-sauerkraut can be used to make hodgepodge, bigos, cabbage soup and other dishes.

Sauerkraut is one of the favorite dishes in every family, especially in winter. Often we ask ourselves: how to make sauerkraut? Many people think that for this you will need a barrel or a trough, but, for sure, every housewife has a large saucepan - this one is perfect.

Be sure to finely chop the cabbage - the dish will only benefit from this, and grind it thoroughly with salt - men's hands will not interfere with you here.

How much to ferment cabbage?

When preparing sauerkraut according to the traditional recipe, the fermentation time is 3-5 days in a warm room, then the cabbage is exposed to the cold. If you want to taste quick sauerkraut, then try the recipe with hot marinade. In this case, the cabbage will be ready to eat in a few hours.

How to cook sauerkraut?

The sauerkraut recipe is very easy and quick. I advise you to buy a shredder, the thing is always useful on the farm, and not only for making sauerkraut, but for cutting any other vegetables.

Ingredients:

• white cabbage - 1.5 kg;
• carrots - 1 pc.;
• salt - 2 tbsp. spoons;
• sugar - 30 g.

Cooking

Cabbage and carrots chop or cut into small strips. Grind with salt, add sugar. Fold in a saucepan, best enameled, and put under oppression for 5 days. Poke several times daily with a knife or wooden stick to release any accumulated gases and skim the top of the foam that bacteria release. Keep the pot in a warm place to speed up the fermentation process. After five days, the cabbage should be sweet and sour and crispy. Before serving, season with vegetable oil and finely chopped green onions.

Sauerkraut with apples

Traditionally, various additives go to cabbage: carrots, cranberries, apples, beets. You can make sauerkraut with apples by adding 3-4 apples during salting per 1.5 kg of cabbage. Apples will need to be pre-washed and, peeled from seeds, cut into slices. Cabbage will turn out sweetish and will appeal not only to adults, but also to children.

Sauerkraut with beets

When you add beets to sauerkraut, you get a very beautiful pale pink salad. And if you add garlic, you will please the family with a spicy and spicy snack.

Ingredients:

• white cabbage - 3 kg;
• beets - 1 kg;
• salt - 2 tbsp. spoons;
• boiled water - 1 l;
• black peppercorns - 5 pcs.;
• vinegar - 1 tbsp.;
• sugar - 1 tbsp.;
• bay leaf - 3 pcs.

Cooking

We clean the cabbage from damaged leaves and cut into squares. Peel the beetroot and cut into thin slices. Mix cabbage with beets and prepare the marinade: We heat one liter of water in a saucepan, let it boil and add black pepper, salt, sugar, bay leaf. Boil over low heat for about 10 minutes. Then add vinegar and boil for another minute. Pour cabbage with beetroot marinade, mix, put under pressure. We stand in a warm place for 3-4 days, then we transfer it to a bottle and send it to the refrigerator. Serve as a salad, pre-filled with vegetable oil.

As you can see, it is not difficult to cook sauerkraut, a little patience and vitamins, which this dish is so rich in, will appear on your table in winter. The benefits of sauerkraut are enormous: it has firming and anti-inflammatory properties, contains vitamin C, B, potassium, zinc, iron, lactic acid. In addition, sauerkraut is a low-calorie dish, and you can use it for cosmetic purposes if you make a face mask.

Our ancestors have been able to ferment cabbage since ancient times. And often sauerkraut was practically the only source of vitamins in the winter, they ate it every day. The easiest sauerkraut recipe- chop the head of cabbage, rub it with a little salt and put it under oppression, after a few days the sauerkraut in its own juice is ready. As far as possible, the housewives added cranberries, lingonberries, carrots, apples, caraway seeds to it. Learn more about beneficial properties of cabbage and how to ferment it correctly.

The benefits of sauerkraut

Surprisingly, but sauerkraut is considered healthier than fresh. When fermented in a vegetable, the amount of vitamins increases, which are much better absorbed. So sauerkraut is a great affordable source of vitamins. wonderful health benefits of sauerkraut even doctors say. It affects the work of the gastrointestinal tract, liver, improves immunity due to the high content of vitamin C and not only. Sauerkraut contains a lot of folic acid and B vitamins, almost all minerals, which together helps to normalize metabolic processes and strengthen blood vessels. Cabbage removes cholesterol and, due to the presence of rare vitamin U, contributes to the effective regeneration of the gastric mucosa. Besides, sauerkraut- natural oncoprotector.

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

• improvement of the digestive tract (vitamin U) and normalization of cholesterol levels,
• cabbage strengthens the nervous system (B vitamins),
• strengthening immunity (vitamin C) and disease prevention - a remedy for beriberi (antioxidants and vitamin and mineral composition),
• weight loss (tartronic acid) and normalization of metabolism (iodine, nicotinic acid),
• lower blood sugar levels (low carbohydrates, high fiber) - a serving of sauerkraut 100-120 grams per day reduces the risk of type 2 diabetes by 14% and slows down the decline of mental abilities for 11 years,
• antihistamine (vitamin U), bactericidal, anti-inflammatory, analgesic, etc.

The most important beneficial properties of sauerkraut are anti-cancer. Studies have shown that eating sauerkraut helps prevent cancer cells from dividing. Substances contained in sauerkraut have a particularly intense effect on malignant tumors of the intestines, mammary glands, and lungs. For example:

• three servings of sauerkraut per week will reduce the risk of lung cancer by 33-72% and prostate cancer in men by 41%;
• four servings of sauerkraut per week will be invaluable in reducing the risk of developing breast cancer by almost 50%;
• Five servings of sauerkraut per week has been shown to reduce the risk of bladder cancer by 51% and significantly reduce the risk of colon and rectal cancer, as well as peptic ulcer and related stomach cancer.

Everything health benefits of sauerkraut stored for ten months from the date of preparation. Love sauerkraut and cook it yourself!

How to cook sauerkraut

To prepare sauerkraut, you need to know a few culinary secrets and have a good recipe. We will tell you how to make sauerkraut crispy, healthy, tasty. The sauerkraut process should be controlled, for this, prepare thin wooden sticks and pierce the cabbage with them to remove carbon dioxide and create optimal conditions for lactic acid bacteria, and oxygen access will be detrimental to listeria and other pathogenic bacteria.

Get ready for the sauerkraut process in advance, prepare everything you need. Kitchen utensils, knives, cuts and everything else used in the process of preparing cabbage for pickling must be clean. To maximize the beneficial properties of sauerkraut, you need to follow a number of rules:

• when to pickle cabbage

Pickle cabbage in autumn. In gardens, heads of cabbage are cut after the night temperature steadily begins to fall below 0 C. This usually happens in the first half of October. However, you can ferment cabbage all winter, heads of cabbage will lie until spring, if they are dense and dry. However, it is the first cabbage that is the most delicious, the most crispy, the most fragrant.

• how to choose cabbage for sauerkraut

Choose late varieties of cabbage, the head should be dense and slightly crunchy when pressed. It is better to choose the whitest head of cabbage you find - such cabbage will crunch. Be sure to pay attention to the stalk: it should also be dense, juicy.
For sauerkraut, take only whole, clean heads of cabbage, without the slightest contamination with earth, slugs or caterpillars, ruthlessly remove the top layer of leaves to a clean fork.
If you choose cabbage in late autumn, then check that it is not frozen.
Of two heads of equal size, choose the one that is heavier. The denser the leaves, the tastier the snack will be.

• what to pickle cabbage

It is best to ferment cabbage in a wooden tub, you can also use glass, in extreme cases - enameled dishes.
Plastic buckets are contraindicated for cabbage. Just like stainless steel containers.
As oppression, a stone (clean) or a jar of water is suitable. It is better not to put metal objects on cabbage.

• how much salt to put and what kind of salt to use

For sauerkraut, it is better to use coarse rock salt. Cabbage is contraindicated in iodized salt, it makes it soft. How much salt to put in sauerkraut is a matter of taste. On average, put 1-2 tbsp. salt per 1 kg of cabbage.

• how to cut cabbage

Usually the cabbage is finely chopped, and the shredder should not be too thin, otherwise the cabbage will turn out soft. The stalk must be removed before cutting, but you can chop it separately and add it to the cabbage, the fact is that the stalk contains many useful substances. This makes sense if you have grown the cabbage yourself, and you are sure that the stalk has not accumulated nitrates and chemicals. Sometimes the cabbage is cut into squares, and sometimes the cabbage is simply cut into quarters or halves.

• how to ferment a whole cabbage

A head of cabbage, both whole and its parts, is deliciously salted in a mass of chopped cabbage.
In order for the head of cabbage to be salted evenly, it is necessary to make a cross-shaped incision on the stalk.
Leaves from pickled cabbage can be used for cabbage rolls.

• to crunch cabbage

An easy way to make cabbage dense and crispy is to pour cold water over it before pickling.
Another way to add crunch to sauerkraut is to add some horseradish root to it.
Adding carrots to cabbage will also add crunch to it and make cabbage even tastier.

• what to add to sauerkraut

An ideal pair for cabbage is carrots, it makes the cabbage crispy and fragrant. Allspice and black pepper, cumin, dill seeds, cloves, hot fresh peppers will be a great addition to sauerkraut. Cranberries, lingonberries, apples, plums pleasantly and usefully diversify the taste of sauerkraut. Beets added to cabbage will give it a ruby ​​color and a slightly unusual taste.

• cranberries. Enrich your preparations with B vitamins, potassium, iodine and magnesium. But ascorbic acid, contrary to popular belief, cranberries will not add. In terms of vitamin C content, cranberries are inferior to cabbage. But on the other hand, there is a lot of rare vitamin PP in cranberries, without which most of the ascorbic acid is simply not absorbed. So with cranberries, cabbage will definitely be healthier!
• Horseradish. Contains potassium, phosphorus, iron, copper and sodium. The substances that make up horseradish contribute to the digestion of heavy food, so sauerkraut with horseradish is the best side dish for pork or aspic.
• Lingonberry. This berry has a lot of potassium, which supports the heart and protects blood vessels. In addition, lingonberries have a slight diuretic effect, which helps to avoid swelling after eating salted cabbage. In addition, lingonberries will increase the shelf life of sauerkraut - organic acids, which are abundant in this berry, will prevent the workpiece from becoming moldy.
• Apples. They contain B vitamins and some iron. But the main advantage of apples is the ability to eliminate bloating and seething in the intestines. And both are not uncommon, if you overdo it with sauerkraut.
• Beets. It contains a lot of dietary fiber, which enhances intestinal motility, that is, they serve to prevent constipation. In addition, beets contain a substance called betaine, which improves heart function and protects the liver.

• how to add carrots to sauerkraut

Carrots should not be grated on a regular grater, but cut into very thin strips or use a grater for Korean carrots. Grated carrots will give the cabbage a pinkish color, and if the carrots are thinly sliced, the sauerkraut will remain white.

• helpful tips

Horseradish leaves, which cover the cabbage, protect it from mold and disease.

When you clean a head of cabbage, you need to remove several large sheets from it - they line the bottom of the saucepan for sauerkraut and cover the cabbage from above.

Pack the cabbage well when you put it to ferment, so it will give more juice. But observe the measure, if you overdo it, then the cabbage will be soft.

In the process of cabbage fermentation, it must be pierced with a wooden stick or a knitting needle in several places: excess gases will come out, an unpleasant smell will disappear.

After a week, cabbage can already be eaten, but it is better to ferment for another week in a cool place (at a temperature of 12-15 ° C).

How to properly store sauerkraut

You need to store sauerkraut in a cold place. The optimum storage temperature is around zero degrees. Sauerkraut should not be frozen during storage - it will become soft. Also, cabbage can deteriorate due to temperature changes. If the temperature is high, then the cabbage will begin to ferment vigorously. Make sure that the brine covers the cabbage, otherwise it will darken and spoil.

The best storage container is wooden. In glass, vitamins are stored somewhat worse. But it is better to refuse enameled pans - useful substances will not linger in them for a long time.

During fermentation, the amount of vitamins in cabbage increases.

sauerkraut recipes

• Sauerkraut with cranberries

head of cabbage (3 kg), carrots - 150 g, cranberries (fresh or dried) - 70 g, salt - 100 g, pepper - to taste

Peel and shred the cabbage. Peel and chop or grate the carrots. Mix cabbage with carrots, salt and pepper to taste. Knead everything well with your hands until the juice appears. Add cranberries and mix again.
Pour everything into a suitable container and place the load on top. From time to time it is necessary to pierce the cabbage with a sharp stick to the very bottom in order to rid the cabbage of an unpleasant odor. It takes about 10 days to cook such cabbage.

• Sauerkraut with bell pepper

Sauerkraut Ingredients:
3 kg of white cabbage, 200 g of carrots, 200 g of bell pepper, 7 black peppercorns, 5 bay leaves,
3 tbsp salt
How to cook sauerkraut:

Peel and chop cabbage and carrots. Peel the Bulgarian pepper from partitions, seeds and cut into strips. Combine everything, add spices and mix thoroughly. We spread the cabbage in a container under the press and leave for 3-4 days at room temperature. You need to pierce the cabbage several times a day so that the gas comes out. For long-term storage, sauerkraut should be transferred to a jar, tamped, pour the resulting juice on top and put in the refrigerator.

• Russian sauerkraut

11 kg of fresh cabbage, 400 g of carrots, 250 g of coarse salt. You can add 0.5 kg of apples (preferably Antonovka) and to taste - cumin, dill or anise seeds.
How to cook sauerkraut:
Cut off all the leaves until they are white and close together.
Cut them into thin strips or "squares". Add a little salt, grind the cabbage to become slightly damp.
Sprinkle a little rye flour on the bottom of a clean dish, and whole leaves on top. Then a layer of cabbage, salt and shredded carrots. You can add apples and seeds of spicy plants. Tamp everything. When you fill the container, put cabbage leaves on top, 3-4 layers of gauze and a sterile plate under oppression (its weight is 15% of the mass of cabbage).
Fermentation temperature - 15-22 °C.
Remove the resulting foam and pierce the cabbage to the bottom with a thin wooden stick once every 1-2 days, after scalding it with boiling water. When the brine becomes light, and the taste is without bitterness, it is ready.
Put the cabbage in a cold place (ideally 0-3 ° C), the brine should always cover it. If there is mold (it happens), remove it and scald the plate and oppression with boiling water.

• Cabbage sautéed with hot peppers

Sauerkraut Ingredients:
1 head of cabbage, 2 carrots, 1 tbsp. l. sugar, 2 tbsp. l. salt, 1 red hot pepper
How to cook sauerkraut:
Shred the cabbage finely. Finely chop the pepper. Grate carrots. Mix cabbage with peppers and carrots. Place the mixture tightly in a three-liter jar, about 6 cm short of the neck. Put salt and sugar on top, pour in so much cold boiled water to just cover the cabbage. Put the jar in a deep pan and leave to ferment for three days. From time to time, pierce the contents of the jar with a knitting needle.

• Sauerkraut without salt

Sauerkraut Ingredients:
Honey - 2 tablespoons, Bulgarian pepper - 2 pcs., Cabbage - 1 head, garlic - 4 heads, rye bread - 5 pcs., carrots - 2 pcs.
How to cook sauerkraut:
Peel the cabbage and cut into thin slices. It is good to mash so that the juice starts up a little. Peel the garlic, finely chop and mix with the cabbage. Wash the carrots and peppers, cut the carrots into strips, and the pepper into squares. Put rye croutons and half of honey in a sourdough dish. Then - a layer of cabbage and crush it (the thickness of the layer in the crumpled state is about 5 cm), then a layer of vegetables (the thickness of the layer in the crumpled state is about 1 cm). So fill the entire jar, pour the rest of the honey on top. Leave the cabbage at room temperature for a week. Pierce with a needle every day. When ready, store in the refrigerator.

• Sauerkraut classic recipe

Sauerkraut Ingredients:
Cabbage, rock salt, cumin, carrots, apples, cranberries.
How to cook sauerkraut:
Chop the cabbage, cut the apples and carrots into strips. Put the cabbage in a container, sprinkling with salt, caraway seeds, adding carrots, apples and berries. Each row must be crushed until juice is formed. Put a load on the cabbage. And twice a day, make holes with a wooden needle so that excess gas comes out. After two weeks, cover with cabbage leaves and eat slowly.

• Cabbage in white wine

Sauerkraut Ingredients:
2-3 heads of cabbage, 1 bottle of semi-sweet white wine, 3-4 tbsp. l. coarse salt.
How to cook sauerkraut:
Shred cabbage, rub with salt. Put in a large container, pour over the cabbage with white wine. Tamp the cabbage, put the load, wait 2 weeks, periodically making punctures with a wooden knitting needle.

• cabbage in brine

Cabbage is also salted in brine. It can be hot and cold. Cabbage is cut and lightly rubbed with salt, and then poured with brine and spices.

How to choose quality sauerkraut

In the store, this is quite difficult to do, since you won’t be able to try the cabbage. And the taste and smell of cabbage are the main indicators of its good quality.

• in the store, carefully read the label, cabbage should not contain vinegar or citric acid.
• in the market, be sure to smell and try, and it is best to find your seller who grows cabbage.
• it is best to take cabbage from a tub so that it is packaged in a bag with you, it is better not to take pre-packaged cabbage - it may turn out to be soft.
• the color should be white-golden, sometimes with a pinkish tint. Cabbage should not be gray, dark spots are unacceptable.
• brine - a little viscous, a little slimy - this is normal, and is not a sign of a low-quality product.
• when buying in the market from an unfamiliar seller, it is better to try cabbage. And do not buy non-crispy cabbage.
• if the cabbage is hard, but not crunchy, then it was treated with boiling water, so it salts out faster, but loses vitamins.
• the larger the cabbage is cut, the more vitamins are preserved in it.
• the taste of cabbage should be sour-salty, fresh, with no signs of mold or staleness. Often cabbage is also sweetened, but this is a matter of taste, and such cabbage is not suitable for cooking.

Sauerkraut - contraindications

It is not recommended to use sauerkraut with high acidity, with exacerbation of gastritis and ulcers, for children under 5 years old. Be careful: cabbage contains a lot of salt and oxalic acid, which is unfavorable for the kidneys.