Knowing how to ferment cabbage, each housewife will be able to decorate the table with a delicious crunchy dish. Sauer vegetable will be a great addition to strong alcoholic drinks, a self-starter or a component of salad. The following are the best recipes for such a dish.

How tasty to ferment cabbage for the winter in brine?

Ingredients: a little more than 2 pounds of fresh cabbage, 1.6 liters of filtered water, several peas of allspice, 3-5 bay leaves, 2 tbsp. tablespoons of rock salt (you can not use the iodized component) and the same amount of granulated sugar, 2 carrots. How tasty to ferment cabbage for the winter is described below.

  1. To prepare a solution, the loose components declared in the recipe are dissolved in filtered water.
  2. Cabbage is peeled from the top leaves and finely chopped with a knife. You can also enlist the help of a food processor in this matter. Coarsely rubs carrots.
  3. Vegetables are mixed and rammed into a clean jar. Between their layers peas of pepper and laurel leaves are laid.
  4. Ingredients are poured with brine. It should completely cover the vegetables.
  5. The can is covered with several layers of gauze and installed in a basin.
  6. In the kitchen, the capacity is left for 3 days. It is important that the top layer of vegetables does not remain in the process without brine. Sometimes a jar needs to be pierced to the bottom with a wooden skewer to release carbon dioxide.

The finished snack is rearranged for storage in the cold.

In own juice

Ingredients: 2.5 kilograms of white cabbage, 2 tbsp. tablespoons of salt, 3-4 carrots.

  1. Rough leaves are removed from the head, after which it is finely chopped. The stump is thrown.
  2. Carrots rub on a grater with large divisions.
  3. Vegetables are combined, salted and kneading hands until the first juice.
  4. The ingredients are rammed into a pan, covered with a plate on top of which the load is set.
  5. On the table, the capacity is left for 3-4 days. Every day you need to release carbon dioxide from the mixture.

Next, sauerkraut is rearranged in the refrigerator.

In a bucket

Ingredients: 8 kilos of fresh cabbage, 7.5 large spoons of rock salt, 4 large carrots, optionally a miniature horseradish root. How to ferment cabbage in a bucket is described below.

  1. The bucket must be carefully prepared - washed and rinsed with cool boiling water. Chopped horseradish root and several whole cabbage leaves are laid on the bottom of the container.
  2. Heads are removed stumps, and the remaining parts are chopped in any convenient way. No need to cut them too thinly.
  3. Grated carrot is added to the cabbage. The ingredients are salted and combined in a wide basin. You need to slightly knead them with your hands.
  4. Next, the vegetables are laid out in portions in a bucket. Each new layer is compacted by hand.
  5. From above, the laying is covered with whole cabbage leaves and pressed down by oppression. For this, you can use, for example, a large jar of water.
  6. 10 days the bucket stands at a temperature of 17-18 degrees.

Carbon dioxide is removed from the tank daily.

How to make cabbage crispy?

Experienced chefs immediately know several secrets that tell you how to make crisp cabbage:

  1. First of all, you can’t cut the vegetable too large or too small. Ideally, cabbage is shredded with medium “stripes”.
  2. It is very important not to use iodized salt when leavening. Its use leads to the fact that the brine is slimy, and the vegetable leaves are soft to the touch.
  3. Excess sugar can also lead to the consequences indicated in the previous step.
  4. It is necessary and correctly choose the varieties of cabbage. Ideally, these are options for medium-term maturity and late with dense leaves. In no case should you use frosted heads of cabbage.

In a 3 liter jar

Ingredients: 2 pounds of fresh cabbage, 1 tbsp. a spoonful of granulated sugar, 2 large carrots, 2 tbsp. tablespoons of salt, a pinch of caraway seeds and dry dill.

  1. Cabbage, chopped by a vegetable cutter, together with grated carrots, salted, sugar, sprinkled with caraway seeds and dill, rubbed with your hands and rammed into a clean jar of 3 liters.
  2. The container is closed with a silicone lid and sent to heat for 3 days. 2-3 times a day, cabbage is pierced with a skewer from a tree to the bottom.

Ready cabbage in a 3-liter jar is stored in the refrigerator or cellar.

Korean version for winter

Ingredients: a kilo of fresh cabbage, 280 g of daikon, the same amount of celery and ginger root, 3 garlic cloves, onion, 2 pods of hot pepper, 1 tbsp. spoon of granulated sugar and 2 tablespoons of salt.

  1. Cabbage is cut into 4 parts, the stalk is removed. Each of the parts is divided in half, after which the vegetable is transferred to a glass container, sprinkled with salt and sugar, covered with a film and left overnight.
  2. In the morning, all remaining ingredients turn into a paste with a blender. The last is coated with each cabbage portion and rammed into a jar or other container for pickling. The vegetable juice released during the night is poured from above, a plate is set, and a load is placed on it.

In warm cabbage will be infused for about 4 days.

With beets and without salt

Ingredients: large heads of cabbage, carrots, beets, onions, a pinch of caraway seeds and peppercorns.

  1. Carrots rubs coarsely, beets and cabbage are chopped in medium sized pieces. Onions are cut with rings.
  2. Vegetables are stacked in a jar alternately. First, the cabbage is rammed. Then - onions, carrots, beets. Spices and salt sprinkle on top. Foods need to be filled with water for about 2/3 of the cans.

To ferment cabbage with beets without salt, it will take 2-3 days in the heat. The ingredients are crushed on top of the load.

Cooking for the winter with the addition of apples

Ingredients: a kilo of cabbage, 25 g of fine salt, 5-7 g of granulated sugar, sour apple, small carrot.

  1. Cabbage is thinly chopped. This is convenient to do with a food processor.
  2. Apples with peel are cut in miniature slices.
  3. Carrots rubs coarsely.
  4. Vegetables are transferred to a glass bowl, salted, sugar and kneading hands. As soon as the juice begins to stand out, apples are added to the cabbage and carrots.
  5. Under oppression, the snack will be warm for 3 days.
  6. Periodically, the mass is pierced to the bottom with a wooden skewer, and also foam is removed from it.

Ready cabbage is laid out in jars, closed with silicone lids and cleaned in a cold place for long-term storage.

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