Sauerkraut (recipes)

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TOPIC CONTENTS

Sauerkraut natamylove
Sauerkraut ikko4ka
Sauerkraut nut
Sauerkraut Summer resident
Sauerkraut DonnaRosa
Instant pickled cabbage happy
Sauerkraut with honey Svetlana
Sauerkraut in brine Stеrn
Sauerkraut with beets and garlic Stеrn
Sauerkraut pink Luysia
Sauerkraut in hot brine diana247

I also have a recipe: chop the cabbage directly into a large container (I have a baby bath), add carrots to taste and pour brine for 15 minutes - 2 cups of coarse salt in a bucket of cold water. After 15 minutes, take the cabbage and as far as you have the strength to squeeze and fill a 3-liter jar tightly, then stand in the kitchen for 3-5 days, periodically removing the foam, pierce the cabbage a couple of times and into a cool place. The cabbage turns out to be white and very crispy, I have another can from last year - the quality of the cabbage is still

Natasha, I also make sauerkraut like that, we store it in a spare refrigerator, I don’t make more than 3-4 cans, we eat gradually, it ends, I still make sauerkraut.
Nut, a very interesting recipe! I have a question: do you get juicy cabbage after manipulating the bath? I mean, after a good squeeze, does she have the opportunity to let the juice out. I want to try!

Girls, I will share my recipe.
Cabbage with honey.
Finely chop the cabbage 2.5-3kg (I do it with Berner, thin side) into a basin, grate 3-4 medium carrots (you don't need much, otherwise the cabbage will be soft). Mix everything and transfer to a 3 liter jar, carefully tamping. Pour 2 tablespoons of salt on top and slowly pour cold water from the tap. Place the jar in a saucepan and leave in the kitchen for 2 days. I insert a wooden stick into the jar and pierce the cabbage from time to time, a little brine is poured into the pan. Then, after 2 days, I pour the brine into the pan in which the jar was, add 2 tablespoons of honey to the brine, any, liquid or thick, stir with my hand until the honey is completely dissolved and pour it into the jar. I close the jar with a plastic lid and go into the refrigerator or onto the balcony if there is no frost. The cabbage is ready the next day. I highly recommend this recipe, we have been doing this for many years.

There will be so much juice in the jars that you definitely need to substitute something under the jars, when they will stand in the apartment, when the fermentation process is over, the juice will go into the cabbage and you add the one that has flowed out, if you wish, but I don't pour it, the cabbage is so juicy will be. I cut the cabbage with a special hatchet, the strips are long and thin, just like Shirley Myrley ate in the movies

With such a hatchet, I plow cabbage, very convenient and fast:


I cut the cabbage in half and put this half on the edge of the table on a chopping board, so that the cabbage protrudes over the edge, the tray is on the floor, and went with an ax from top to bottom, and I just move the cabbage so that the edge protrudes all the time. A huge head of cabbage takes at least 5 minutes

In late autumn, when cheap cabbage is sold, I harvest it for the winter.
I store it in the cellar.
My experience has shown that I keep it 100% in cans, and I tried to keep it fresh — a lot of waste.
For a family of 2 people, it took me 7 cans of cabbage during the winter.
I used it in borsch,
ate just like that with grows butter for fried potatoes.

For 7 three-liter cans.

WE WILL NEED
21 kg of fresh cabbage (3 kg of cabbage is placed in one jar)
Salt
black peppercorns
carrots 2 kg.

PREPARATION

I cook it in several runs, stretch the pleasure for 3 days.

Chop the cabbage with a shredder or by hand, pour into a bowl, salt, as you salt on a salad, it can be slightly saltier.
Then add 10-20 peppercorns and grated carrots (100-200 grams).
Mix thoroughly and tamp very tightly into the jar.
I rammed my fist. So that the juice begins to stand out from the cabbage.
When the jar is tamped, then put it on a plate, during its fermentation, juice will be released, which can run over the top.
Leave the jar to ferment for several days, the whole process takes 5-7 days, depending on the room temperature.

How do you know if the cabbage is fermented?
At first, a lot of juice is formed, which will want to escape from the can (I do not pour the drained juice, but collect it in a separate can).

Then this juice begins to ferment - you will see gas bubbles that will rise to the surface of the can, and then you will hear a very unpleasant smell, but this is not scary.

During fermentation, once a day, I use a knife blade to pierce the cabbage in the jar to help remove excess gas.

When the fermentation process stops, everything subsides, you will see that the level of juice in the jar will drop.
Here I add the juice that I collected during the fermentation process into each jar. For better storage, it is necessary that the cabbage is completely covered with juice.

I close the jar with a nylon lid and lower it into the cellar.
I ate such cabbage until the end of May, when fresh cabbage appeared.
P.S. I remembered when I lived in Odessa, there on Privoz they sold cabbage in barrels, it was so white-white, long-long.
And with berries was, with viburnum in my opinion.

And sho they did to her, sho she was so white?

Girls, and I make cabbage according to a recipe from the Internet - for 3kg of cabbage, take 50g of salt, 2-3 carrots. I rub it, put it in a saucepan, pierce it 2 times a day. There were no mistakes in salting cabbage. I ferment cabbage on the day of the week with the letter ,, p ,, (for example, Tuesday) Try it, you will not regret it.

I ferment cabbage on the day of the week with the letter ,, p ,, (for example, Tuesday)

And why? I know about the cycle, about the phase of the moon, but I have not heard this

And I definitely add a handful of cranberries to the cabbage. Friend sour with dill seeds - also an interesting taste!

[And with berries was, with viburnum in my opinion.]

I remembered when I lived in Odessa, there on Privoz they sold cabbage in barrels, it was so white-white, long-long.
And with berries was, with viburnum in my opinion.

And sho they did to her, sho she was so white?

I will write what I know about white cabbage: in order for the cabbage to remain white after salting, you need to cut only white varieties of cabbage, the top leaves, green, greenish, with a light green tint, should not get into the slicing. These colored leaves (or all of the cabbage) end up giving sauerkraut an unappetizing gray tint.
In ancient times, such cabbage was salted separately, called "gray cabbage" and used for cabbage soup.

Well, carrots give cabbage a yellowish tint. Therefore, smart grandmothers at the bazaar, in order to satisfy buyers who want to buy beautiful cabbage, do this: they ferment cabbage without carrots, and then add grated carrots just before the sale. Get white cabbage with bright orange splashes of carrots.

I personally use only the first item (I cut only snow-white cabbage), and rub the carrots right away, it turns out tastier. Well, I have never squeezed cabbage much, only very, very little, just so that the salt is evenly distributed.
If you grind the cabbage hard, then it will lose a lot of juice and it will turn out soft and not crispy.

And with berries was, with viburnum in my opinion.

And the berries were called cranberries, and such sauerkraut (well, at least in the store) was called "Provencal".

And why? I know about the cycle, about the phase of the moon, but I have not heard this

My cabbage sometimes turned out slimy and the brine stretched out - and I was taught to salt only in those days where the word contains the letter p. Always good now.

I often sauerkraut with beets and garlic. It turns out a ready-made delicious salad.

I put the chopped cabbage in a 3-liter jar in layers, mix each layer in a bowl with carrots and beets grated on a coarse grater and with garlic, cut into thin slices. Lightly tamp (without fanaticism), salt, throw in a couple of allspice peas and a bay leaf. And so on until the jar is full.

And I'll write my recipe pink cabbage.


You need to take small cabbage cabbage, cut it into slices (together with a stump so that the leaves do not fall apart).

Peel the beets and cut into thin slices, garlic through a garlic press.

Fold in a roll (I have a ceramic barrel) in layers: cabbage wedges,
beet plates, garlic on them. This several times.

Then pour hot brine: 1 tbsp. a spoon (ordinary with a hill) of salt per 1 liter of water.

Leave to ferment at room temperature for several days.

This method has one drawback: when the cabbage turns sour, there will be a not very pleasant smell from the garlic.

But if you endure, you will get a delicious, spicy pink cabbage in wedges. You can chop it before use, but I like to just eat it, breaking off the leaves.

Sauerkraut
Per bucket
Cut 8 kg of cabbage into pieces
100 grams of garlic
Grate 100 grams of horseradish
100 gr parsley
300 gr of raw beets (in large cubes 1.5 * 1.5 cm
3-4 hot peppers
Brine for 4 liters of water
200 gr salt
200 g sugar
Layer the cabbage
1. cabbage
2.beet
3.garlic
4. Horseradish
5 parsley, pepper
Layers repeat
Pour in hot brine
Cabbage is perfectly stored in the cellar or in refrigerators

[garlic]

based on personal sad experience, I want to say that sauerkraut, which includes garlic in no case, even for a short time, should not be exposed to subzero temperatures, that is, storage on the balcony is categorically contraindicated for it - only a basement or refrigerator

[garlic]

based on personal sad experience, I want to say that sauerkraut, which includes garlic in no case, even for a short time, should not be exposed to subzero temperatures, that is, storage on the balcony is categorically contraindicated for it - only a basement or refrigerator

Yes, I also forgot to write about this, you cannot freeze my cabbage either, store it in the refrigerator in a sealed container.

My mother was taught to ferment cabbage by my aunt who had been selling it all her life in the Bessarabian market. And the last 30 years in our family, cabbage has been fermented as follows.

Shred the white cabbage and measure it with a liter jar, slightly compacting.
We put it in a bucket and fill it with brine. For every 4 cans of cabbage, we take 1 can of water and 1 tbsp. l. with a slide of coarse (not iodized) salt.
In a bucket, we compact the cabbage with a circle of a suitable diameter and put the load. We leave in the kitchen for 3 days. On the fourth day, we loosen the cabbage and leave it for 40 minutes, so that the "spirit" comes out. Transfer to 3 liter jars and store in the refrigerator. Before meals, you can add carrots or finely chopped parsley, onions, or whatever you like. And the cabbage turns out to be hard, crispy and does not over-acid for a long time.

On the fourth day we loosen the cabbage and leave it for 40 minutes, so that the "spirit" comes out.

The summer resident want to make cabbage according to your recipe and I had a question how to loosen it, that is, in a bucket or does it need to be pulled out and somewhere, say on a table, spread out?

No. you can loosen it with your hands right in the bucket and stir it several times so that the "spirit" comes out better.

2 glasses of coarse salt in a bucket of cold water.

10 liters in a bucket?

[As I pickle cabbage.]

As I pickle cabbage.

3 - large cabbage swings.
4-5 - very good large carrots.
1 - a handful of bay leaves
1- Art. l. black peppercorns
3 - small handfuls of salt
5 - Art. l. sugar
1- kg of Antonovka apples

Grate the carrots on a coarse grater.
Finely chop the cabbage with a sharp knife.
Divide everything into three portions (so much fits in a basin)
Grind cabbage, carrots, peppers, lavrushka, salt and sugar
until the juice appears.
To the bottom uh utensils (bucket) lay a couple of cabbage leaves.
Lay the first layer of apples.
Place the cabbage tightly, tapping and compacting.
Lay the next layer of apples.
Again a layer of cabbage.
And so on to the top.
Put a flat plate on top.
On it a stone or uh. a pot of water.

Keep the cabbage under pressure for 2-3 days in a warm place in the kitchen.
Open, remove the oppression, pierce several holes to the very bottom.
Keep open for several hours.
Lay tight again and apply oppression.
The juice should foam.
Repeat the piercing procedure again.
Keep open for several hours.
Arrange the cabbage in glass jars, tamp it tightly with a crush.
Pour with brine.
You don't need to lay out the banks,
and cover the whole bucket together with oppression with a cloth
and send to a cold place, that is, to a balcony, loggia or cellar.

P.S. If the container is larger than a bucket,
then you can bury a whole small head of cabbage on the bottom.
It turns out very tasty.

I love cabbage according to this recipe:
For a 3 liter can:
-shrink the cabbage, grate the carrots on a coarse grater, mix and fill the jar tightly;
- pour the cabbage with brine: for 1.5 liters of water 2 tbsp. tablespoons of salt;
- cover the jar with gauze and leave at room temperature for 2
days;
-drain a little brine from the jar and add 120g of sugar, good
stir and pour into a jar, leave for 1 day;
-Close with a plastic lid and put in the refrigerator.
For a 3 liter jar ~ 3 / 4-1 medium head of cabbage and 2 medium carrots. Sometimes, instead of carrots, I add winter apples ~ 2-3 large.
My family really likes the cabbage for this recipe. I cook as I eat it.
Surely you have proven sauerkraut recipes, please share.
Honestly, I don't remember where the recipe came from, but I've been using it for 10 years.

[happy]

happy
An interesting recipe. Tell me, how does this cabbage taste different from sauerkraut in the usual way?
In appearance, I think she will be beautiful, very white!

Crispy, moderately sour-sweet. And very smart.

I have been looking for a proven recipe of this kind for a long time.
I will soon ferment cabbage, I will make 1 jar. Then I will definitely report back.
Thank you!

I like it very much in appearance and taste. I hope you enjoy it too.

I pick up cabbage like this - I shred a kilogram and a half and fill it with brine, a tablespoon of salt and a tablespoon of sugar per liter of water, stands in the kitchen in a saucepan, for two or three days, sometimes you have to chop it with a knife so that the gases come out, and it's done, I put it in the refrigerator, we like

I love innovations.
I'm going to try your recipe. I'll make a small amount to start with.
I will compare it with my way and taste.

For a 3 liter can:
-shrink the cabbage, grate the carrots on a coarse grater, mix and fill the jar tightly;
- pour the cabbage with brine: for 1.5 liters of water 2 tbsp. tablespoons of salt;
- cover the jar with gauze and leave at room temperature for 2
days;
-drain a little brine from the jar and add 120g of sugar, good
stir and pour into a jar, leave for 1 day;
-Close with a plastic lid and put in the refrigerator.
For a 3 liter jar ~ 3 / 4-1 medium head of cabbage and 2 medium carrots. Sometimes, instead of carrots, I add winter apples ~ 2-3 large.

[DonnaRosa]

DonnaRosa another option (mine):

Shred cabbage, rub carrots, fill a 3-liter jar with this, fill (which would cover) with brine - 1 tbsp for 1 liter of water. salt + 1 tbsp. l honey .... Stands warm, it is necessary to periodically pierce with a stick, 2 days, then into the refrigerator.

I love cabbage according to this recipe:
For a 3 liter can:
-shrink the cabbage, grate the carrots on a coarse grater, mix and fill the jar tightly;
- pour the cabbage with brine: for 1.5 liters of water 2 tbsp. tablespoons of salt;
- cover the jar with gauze and leave at room temperature for 2
days;
-drain a little brine from the jar and add 120gr of sugar, good
stir and pour into a jar, leave for 1 day;
-Close with a plastic lid and put in the refrigerator.
For a 3 liter jar ~ 3 / 4-1 medium head of cabbage and 2 medium carrots.

Chopped one big, but not brutal, dense and white head of cabbage.
Grated carrots 4-5 medium.
I don't have three-liter cans in my house. I squeezed cabbage with carrots, lavrushka and peppercorns.
I put it tightly in a 5 liter saucepan. 1/4 is left to the brim.
Diluted 2.5 tablespoons of salt in 2 liters of water.
Filled it. The water has not covered the cabbage.
I put an inverted lid on the cabbage and pressed it with a granite stone that has been living with me for a long time for cabbage. The liquid rose above the cabbage, but not much.

I covered it with a linen napkin. Left it in the kitchen. +22 degrees at home. Is that correct?
Or are there errors?
Correct me if I did something wrong.

In principle, everything is correct. If it seems to you that there is not enough brine, you can simply make it more and add it. I don't put under oppression because I always do it in banks (it's more convenient for me), but I think that everything will turn out well. Good luck!

In principle, everything is correct. If it seems to you that there is not enough brine, you can simply make it more and add it. I don't put under oppression because I always do it in banks (it's more convenient for me), but I think that everything will turn out well.

Thank you very much for your attention to my question.
"The process has begun"
A lot of liquid formed under the oppression.
After the whole cycle, I will transfer it to jars and jars of 500 and 800 g. It's so convenient for us.

Should be foaming? If so, how long will it take?
Need to pierce so that the gases come out?

This morning I stirred up the cabbage, made it possible for bad gases to come out.
Added sugar, slightly less than the recipe. After a few hours, the taste began to change.
In my opinion, you can already lay out the jars in the evening.
I put it in jars, sealed it with a wooden crush,
I filled it with liquid, closed the jars and sent it to the refrigerator.
She chopped another big bike of cabbage, filled with the remaining juice
and added more fresh brine. No oppression was needed. There is a lot of liquid.
I left the pot in the kitchen for two days.

Sauerkraut
On the bucket
Cut 8 kg of cabbage into pieces
100 grams of garlic
Grate 100 grams of horseradish
100 gr parsley
300 gr of raw beets (in large cubes 1.5 * 1.5 cm
3-4 hot peppers
Brine for 4 liters of water
200 gr salt
200 g sugar
Layer the cabbage
1. cabbage
2.beet
3.garlic
4. Horseradish
5 parsley, pepper
Layers repeat
Pour in hot brine
Cabbage is great for storage in the cellar or refrigerators

And in winter to close such a cabbage?
Have you tried?

I have 2 3 liters in the basement since last year. jars of cabbage (I didn't even know) - the cabbage is still white: wow: We need to fry the pies

[nut]

nut, from last year, that is, not from this fall, but from the last?

well yes

I was asking something - I have 3 cans of cabbage in my basement since this fall. So I can leave them for this winter. True, the temperature in the basements is different. We haven't measured it even once (for some reason it never occurred to me) Well, the fat on the first courses solidifies there. And since the year before last - there is also 1 can of cabbage in the refrigerator. I don't have time to use everything. Previously, I often did twirls with her, but as I came to HP, I began to "specialize" more in cakes and sweet pies

Girls, and I make cabbage according to a recipe from the Internet - for 3 kg of cabbage, take 50g of salt, 2-3 carrots. I rub it, put it in a saucepan, pierce it 2 times a day. There were no mistakes in salting cabbage. I ferment cabbage on the day of the week with the letter ,, p ,, (for example, Tuesday) Try it, you will not regret it.

I cut the cabbage according to a similar recipe last Thursday ... I have so much liquid in my bottle now, I've never had this ... The cabbage is all in liquid ... And what to do with it now?

P. S.
You don't have to do anything. I tried it - very tasty cabbage !!! Will fly away quickly !!!

But where so much liquid comes from, it's still interesting - for the future ...

My cabbage sometimes turned out slimy and the brine stretched out - and I was taught to salt only in those days where the letter r is in the word. Always good now.

What an unexpected solution to try

I ferment cabbage on the day of the week with the letter ,, p ,, (for example, Tuesday)

I just laughed yesterday with these signs of salting cabbage. I phoned my sister-in-law (husband's sister) - she said that cabbage must be fermented strictly on women's days - Wednesday, Friday, Saturday. Then a friend called and said that her great-grandmother sour cabbage only on men's days - Monday, Tuesday, Thursday, from and figure it out now

And the berries were called cranberries, and such sauerkraut (well, at least in the store) was called "Provencal".

And I have other memories of the Provencal cabbage - in addition to cranberries (which could be added to ordinary sauerkraut), it must have had pickled apples and grapes. It seems there was still a pickled plum there, but I don't remember. And yet, if my memory serves me, sunflower oil was added to Provencal (again, in contrast to ordinary sauerkraut).

[Summer resident]

My mother was taught to ferment cabbage by my aunt who had been selling it in the Bessarabian market all her life. And the last 30 years in our family, cabbage has been fermented as follows.

And the cabbage turns out to be hard, crispy ...

Summer resident, this is for you a wonderful recipe for cabbage

and does not acidify for a long time

but this moment did not wait - the cabbage was swept away in a few sitting, although I only fermented 3.5 kg for the test.
It was ordered to urgently repeat, they even brought 4 huge heads of cabbage to the house

Thanks for the kind words . Cabbage is really notable turns out

Here is the current nakvasila cabbage with honey .... Everything in this process is good, but then dirt .... cabbage with carrots everywhere, or am I the only one taka?

I am a shrimp in a big basin and nothing flies anywhere

Here is the current nakvasila cabbage with honey .... Everything in this process is good, but then dirt .... cabbage with carrots everywhere, or am I the only one of the taka?

Well, at least two are already there.

I am a shrimp in a big basin and nothing flies anywhere

Duc I'm a slicer, I put a mustache at the pot, but what's the point? How to interfere with the current and shove it into the jar, everything, fuck, the whole kitchen is in cabbage

Mash, I don't even really like to stew cabbage because of the scraps all over the house ... My sister has all the chiki-peaks, not a single gram of past, but I ... everything flies around, like on a sawmill ...

Oh, Matrosik, you also changed your image