Sauerkraut "Classics of the genre"

Sauerkraut "Classics of the genre"

Category: Blanks

Ingredients
White cabbage	1 kg.
Carrot	30-50 grams.
Salt per 1 kg.	25 grams.
Spice:
Bay leaf	taste.
Black peppercorns	taste.
Allspice peas	taste.
Cloves (buds)	taste.

Cooking method

• I know that we have a lot of sauerkraut recipes on our website, and they are all worthy of attention!
• Because any housewife cooks her own way, with her own subtleties and secrets, and even the same recipe can turn out in different ways!
• I want to offer you my own version of this wonderful, healthy in all respects autumn-winter dish!
• So I have been cooking cabbage for years that way .... twenty, and no matter what recipes I try, I always come back to this classic version. And if I can still eat pickled, or sauerkraut with beets, Provence and other options, then my family eats only such cabbage, refusing other options for a cut ...
• So let's get started ...
• The recipe is simple, like 5 kopecks, the main difficulty is high-quality cabbage, it's good if you have your own, grown with your own hands, but alas, I have a store option: ...
• So, we take a cabbage roach, remove the top leaves, wash it and cut it into 8 parts, it is desirable that there is a stump in each part, so it is more convenient to chop it.
• We wash and clean the carrots.
• We take a large basin, a bowl, that is, the container in which we will then mix cabbage with carrots and salt!
• We chop the cabbage, I'm on the Berner, on a bladeless insert. Carrots, too, by Berner, but in thin strips.
• 
• We weigh the cabbage, I do it in a bowl, weighing 1 kg each, and write it down so that later I know how much salt to put.
• 
• Shredded cabbage, carrots and salt gently, not too hot, mix.
• 
• 
• We take a bucket, always enameled, stainless steel will not work, put half of the spices on the bottom, then cabbage, then again the spices and the other half of the cabbage.
• 
• 
• On top of a plate and oppression, I have a can of water.
• 
• We leave this structure warm, I have it in the kitchen, on the floor, for 3-4 days.
• Once a day, the accumulated gas must be released from the cabbage, for this:
• Remove the jar, lift the plate and pierce it with something suitable (I have a slotted spoon with a long handle) to the bottom.
• 
• For 3-4 days, it will depend on the cabbage itself, and from the temperature in the room, a pleasant, sour smell will appear, and the cabbage will taste more sauerkraut than salted.
• I sometimes take out the finished cabbage for the night on a cool balcony, already without oppression.
• And sometimes I immediately put it in the banks, tamping it well, so that everything is covered with brine.
• 
• You can store such cabbage in the cellar, refrigerator, cool + 6 + 10 balcony.
• This time the cabbage was very juicy, and I got another small jar of pure brine.
• We will need it later, do not drink it in any case, and even more so do not pour it out !!!
• 
• After standing for a couple of days in the jar, the cabbage will "settle down", and the remaining brine can be topped up from above, so that during long-term storage it will be covered with it, and will not dry out or darken.
• Yes, when I put the cabbage in a jar, I throw out the spices, they are useless in the cabbage, they have already given up their aroma, but when you eat, it’s not very pleasant when you come across pepper or cloves ...
• 
• That's the whole recipe!
• We take out the cabbage, pour it with fragrant oil, add the onion and, if desired, cranberries and serve!
• 
• Bon Appetit everyone!!!

The dish is designed for

I cook 7-10 kg, for the whole winter.

Cooking program:

Pens.

Note

I would be glad if my recipe comes in handy!

Many people probably harvest cabbage this way, I haven't discovered America, and yet ...

Source, here is this book, which at one time was presented to me by my beloved mother-in-law.



And here is the recipe itself: sorry for the photo, you can see it not very well ...

This autumn, for the first time in my life, I fermented cabbage. In several versions ("Cabbage without tension", "Cabbage in Kiev style", "Lazy carust from Vasyutka Natasha") And I always succeeded so well that now I am glad to tackle another "Khlebopechkinsky" masterpiece with the confidence that there will be an excellent result ...
So the next batch will follow this recipe.
Thank you so much. I will definitely report

[Tatka1]

Tatka1, Tanya, I hope my recipe will work!
I would be glad ...

[Ksyusha]

Ksyusha, great recipe! Somewhere else I have preserved the "Housekeeping" of the last year, by which I learned a lot in my youth. And it was there that there was the same recipe for salting cabbage. I always weigh the cabbage and put 50g of salt in 2kg of cabbage. No "salt by eye" or "salt to taste"! Exclusively according to the recipe, then the result will always be equally tasty.
Thank you, Ksyusha, for posting the recipe.

[Ksyusha]

Oh, Ksyusha, I love natural cabbage, natural sourdough, natural fermentation, so that it can ferment itself as much as it needs, and do not drive it with the addition of water and other stimulants
This is such a healthy cabbage, super! And delicious! With butter, and for dinner, and for boiled meat with potatoes I was dreaming ...

Thanks for the recipe!

Dreamed

Come in, I'll fill it up until my husband has eaten everything ... he cuts circles around the jar, like a cat around an aquarium with fish ..

I, too, do not try to ferment cabbage, but return to the classics.

[svetta]

svetta, Svetlana Duc, after all, these are the recipes, they are the most faithful, and the most delicious and healthy!
I also do not like it when the "taste, and the Eye" ...

Added Monday, 07 Nov 2016 6:30 pm

svetta, Svetlana, Admin, Tanyusha, ang-kay, Angela, thanks girls for stopping by!
Still, the most time-tested recipes!

[Ksyusha]

Come in, I'll sleep it off,

Ksyusha, Thank you! To my jellied meat today, it will be just right.There is also a classic of the genre

jellied meat

So to speak alaverdi, we will give you cabbage, you will give us jellied meat ...

So to speak alaverdi, we will give you cabbage, you will give us jellied meat ...

Yeah, it seems like they sat at the same table, had a meal

Yes,!

[Ksyusha]

Ksyusha, TrishkaI'm on the cabbage
Tell me what kind of salt you salt. Whose production.

[OlgaGera]

OlgaGera, Lel, come in, I will treat you, otherwise there is a complete Candybober!
And my salt is ordinary, not iodized, in my opinion "Polesie", in Attack I take ..

Ksyusha, the most classic cabbage! So we ferment all our lives, I don't know what generation! Always fully fermented, it is stored in jars for a very long time without loss of quality and useful properties (I have had a jar lying around since that year). I just don't put spices at all, I spread apples in layers (Antonovka is desirable), it turns out two in one - both cabbage and pickled apples. And when transferring to jars, some add caraway seeds.
Well done, that showed the most natural cabbage - it's time for me to get down to business!
Girls, this is, in fact, the simplest and fastest recipe! I wasted my time once, and for the whole winter and spring!

Gyyy, I have the same book and what is not in it.

[Rada-dms]

Rada-dms, Olya, I'm glad that our tastes coincide!
Only I don't add apples, they don't like mine ...

Added on Monday, 07 Nov 2016 10:14 PM

Asya Klyachina, yes, the book is interesting, I love it ..

Added on Monday, 07 Nov 2016 10:15 PM

I wasted my time once, and for the whole winter and spring!

But that's for sure!

And I have such a book, as much as two, my mother apparently bought it in times of shortage))) and we love her

[Trishka]

Trishka, Ksyusha, cool cabbage! You successfully bought the store! So white, juicy We all have some kind of wooden greenery
I must try to make according to your recipe, otherwise I have handles ... not for cabbage ...Do you know why it can become soft? It softens with me and that's it

[Ksyusha]

Ksyushalike a recipe for me on time! I just went to the forum to find a recipe for posting cabbage, and here it is!
Thank you!
And dissolve the cabbage itself by 7mm or 3.5?

[Ketsal]

Ketsal, Olya,Elena_Kamch, Helen, Alenka212, Helen, girls, thank you for your attention!

Added on Tuesday 08 Nov 2016 10:10 AM

to become soft?

Len, well, I won't say for sure, but it seems to me all the same from the cabbage itself ...
I once had that in general it was soft and the smell had to be thrown out ..

Added on Tuesday 08 Nov 2016 10:12 am

To dissolve 7mm or 3.5?

Rather, by 3.5, I have 3 divisions on a grater, I cut on an average, it is not quite straight thin, I don’t like thin, I like it to feel and crunch ...

[Trishka-Ksyusha]

and then something I have handles ... not created for cabbage ... Do you know why it can become soft? It softens with me and that's it

I think Trishka-Ksyusha will not be offended if I come in with my advice

For crunchy cabbage need a trace. salting conditions:
- variety of cabbage, better late autumn, white, and not frozen, dense heads of cabbage
- lack of salt, salt should be at least 20 grams per kilogram of fresh cabbage
- the quality of the salt, only coarse pickling salt. iodized salt will not work in any way, it softens cabbage (and not only cabbage, and other vegetables are also in the preparations) I use only rock gray salt for food and salted preparations, large
- keep warm only during fermentation, for about 2-3 days, and pierce 1-2 times a day with a wooden stick to release gases
- we store ready-made cabbage at a temperature of 0-5 * C, in the warmth the cabbage will sour and become soft
- do not freeze cabbage during storage.

Here, something like this ...

will not be offended

No, I'm not offended!
Although I always take not rock salt, but ordinary, fine. Well Esseno is not iodized!
Here recently they were scared on TV that ordinary salt would disappear, and the current iodized would remain, as if the people were sorely lacking iodine in the body ...

[Admin]

Admin, Tanya, so I observed everything ... And rock salt, and white cabbage, etc. ... And it softens even in the process of fermentation We can have something in the air ... Some kind of volcanic fumaroles ...
Trishka, Ksyushikbut I'll try it anyway. One white fork is waiting in the wings

[Trishka]

Trishka, Ksyusha! I can only repeat your words. Tried a lot of recipes and always came back to this, yours and also mine. Moreover, no salt to the eye. It began to work out only when I began to weigh each kg and measure out the salt. True, I put 20 g per kg, and did not add spices, I must try with them. And so one to one. Stands, as I say it becomes so crispy, vigorous, as with degrees.

[Florichka]

I'll try it anyway.

Helen, I will hold my fists for your cabbage!
I'm waiting!

Added on Tuesday 08 Nov 2016 03:32 PM

Florichka, Irish you tell the truth, this recipe is the simplest, but the most delicious!
And about spices, well, that's how he likes it, you don't have to put it, for example, I don't like cumin in cabbage, but pepper and lavrushka, yes.
But, after ripening, I remove them, I no longer put them in jars.

Girls! And whoever does it without spices means putting only salt and nothing else? Am I getting it right? My family doesn't like spices in cabbage.

My family doesn't like spices in cabbage.

Mine also doesn't like to catch them, so I delete them when transferring them to jars!
Well, if they don't like it at all, then you can safely not put it, only cabbage, carrots and salt!

Ksyusha, thanks! I want to try to do it. How many times have I tried to ferment, for some reason I can't. I assume that I am not guessing the moment when it should be put into the refrigerator. Can you tell me how to define this moment more precisely. At home I have 24 degrees, although all the batteries are disconnected.

[Ksyushik]

Ksyushik, Thank you! Oh, what a cabbage!
So everything is detailed, described, told that I want to try.
I rarely sauerkraut, because sensible and tasty does not work.
And then I just wanted to, yeah. It remains only to buy good cabbage. The case is small.
Thank you, Ksyushenka!

But what about sugar? I would add, but the recipe is very attractive.

I do the same. Only kdadu 20g per 1kg. Spices can be wrapped in cheesecloth. Salt in a 5 kg jar. Just 5 kg of cabbage fits. These banks sold Bulgarian cucumbers and tomatoes during Soviet times. I put a clean cloth on top so that the cabbage does not get windy and cover it with a lid. Store in the refrigerator. As we eat a new batch I'm doing. Mine love to wear to work. And our salt is all iodized. Just today I thought that it was already necessary to salt it.

Added on Tuesday 08 Nov 2016 6:02 pm

I'm rubbing on a Kenwood grater. Generally very fast.

[Masha Ivanova]

Masha Ivanova, Lena to me on you, ok!

Can you tell me

I can't tell you exactly, because the readiness depends on the cabbage itself, a sauerkraut smell should appear, and it will taste no longer salty, but more sour.

Added on Tuesday 08 Nov 2016 06:12 PM

Thank you, Ksyushenka

Ritual, to your health!
I will be glad if my recipe works out!

Added on Tuesday 08 Nov 2016 18:43

Marisha Aleksevna, Marina sugar is possible, But when serving, no sourdough with sourdough!

Added on Tuesday 08 Nov 2016 07:21 PM

Gayane Atabekova, !

And I, girls, with a "confusing" question ... when you sour cabbage, do you take into account all sorts of notes like the phase of the moon, men's day, etc.? And then my aunt sours only on the very last day of the waning moon and nothing else! And look on the Internet ... so there vaasche ... But I still can't find a recipe for myself, so I think: the recipe is not the same, the moon is out of phase or the pens are not from there? This year I will focus on this.

I used to always bother with the moon too, and so that there was a letter r in the bottom, but this time it turned out that I was souring on Friday, but I didn't even think about the moon, and everything is ok. !
So also

[Ksyusha]

Ksyusha, fermented
Only without additives. My not BJ any additives in cabbage ...
But she put a crust of black bread on the bottom of the bucket. This is how mom did

Something like this, it happened by itself. Redmond Harvester helped scold. So I would have been going for a long time

OlgaGera! And what does black bread give?

leavened

Vumnichka, I'm waiting for the result: girl_in_dreams: and I keep my fists!

[Elena]

Elena, I told you, that's what my mother did. And her mom too.
Probably ferments faster. Black is leavened, contains the right bacteria.
Somehow there was a puncture at my mother. She did not put in the bread. Cabbage took longer to ferment, and it seemed to us it was not so.
You can do an experiment. Ferment two saucepans. One with bread, another without it

black bread?

I think crispness, maybe aroma

and keep my fists

Ksyushik, everything will work out! I have no doubt

I hope and believe ... ...

[Ksyusha]

Ksyusha, Trishka, took a sample yesterday. Gorgeous cabbage
Today I put it in jars and put it in the cold.

Uryayayaya, how glad I am that everything worked out!
Thank you for trusting my cabbage, bon appetit!

And I have the cabbage ready. Made with a crust of bread and dill. Crispy, vigorous. Well, very tasty!

[Florichka]

Florichka, Irish, how nice it is to read such reviews!
I'm glad the cabbage was a success!
In the next. just don't forget to put a crust of bread too ..

Ksyusha, thanks for reminding me of this simple recipe. So did my deceased mother, the kingdom of heaven to her. And she also added a little sugar to the finished cabbage, and everyone who tried it said that they did not eat cabbage more delicious than Vali's! In the tank, on top of the shredded cabbage, my mother put whole cabbage leaves. I don’t know why. A lot of secrets left with her, before I had time ...

[Olga M.]

Olga M., Thanks for the kind words !
I would be glad if my recipe reminds me of my mother's ...

Yes, it often happens that when our loved ones are around, we think that we still have time to do, and say, and ask, but we assume, and God disposes in his own way ... and sometimes we realize this too late ...

To me for "you", okay?

In the tank, on top of the shredded cabbage, my mother put whole cabbage leaves.

I do it too, and my mom and grandma did it too
It's kind of like a lid on top, made of large leaves. And they continue to create microflora inside the cabbage, their cabbage environment. And the cabbage will become less moldy, and if it does, then only the top cabbage leaves, you can simply rinse them later, treat with vinegar and cover the cabbage again for safety.

I also cover other vegetables with large leaves, such as horseradish leaves.

OK, Ksenia, thanks for the kind words! Yes, my mother crumbled the onion into the finished cabbage even before serving. Try it with sand and onion, remember my mummy more than once with a kind word. And here's another, not in the subject, of course, she weaved such cool braids from years of onions, they hung in the pantry and created an extraordinary coziness along with different twist jars. And now I have a warehouse of household appliances on these shelves instead of jars :) And if anyone knows how to weave braids from onions, they can eat on the forum, poke pliz, I will be grateful.

Added Thursday, November 17, 2016 7:24 PM

Cooks = heads. I'm writing from the phone. Add more sunflower oil.