Instant sauerkraut in a saucepan. How to deliciously ferment cabbage at home in a folk and classic way. Instant sauerkraut in a jar per day without vinegar
Paper crafts for kids
Paper crafts using the trimming technique
Master class with step by step photo"Doves of peace" in the technique of facing
Performed: Lapteva Svetlana Khristyanovna, teacher of the state budgetary institution of the Novosibirsk region "Social and rehabilitation center for minors", Tatarsk
Purpose: can be used as a gift to veterans on Victory Day, it will be a wonderful decoration for the interior of a group room.
Target: make crafts "Doves of peace."
Tasks:
- to acquaint with the technique of performing facing;
- to improve practical skills of working with paper;
- to inculcate the skills of work culture and accuracy;
- develop a caring attitude towards the objects of their work.
Facing is one of the types of paper needlework. This technique can be attributed both to the method of application and to the type of quilling. With the help of facing, you can create amazing three-dimensional paintings, mosaics, panels, decorative elements of the interior. Still little known, this technique is very quickly gaining new fans and gaining popularity in the world of needlework. Such a rapid growth in its popularity is explained by the unusual effect of "fluffiness", which gives the trimming and very the easy way execution.
This technique is based on the creation of images and objects using three-dimensional paper elements. The volumetric element of trimming is called "trimming" or "butt". It is a piece of soft paper compressed in the form of a funnel or cone. It is from these elements that the intended product is created. Each such “cutting edge” is like one brush stroke in creating a picture, like one loop in knitting or one bead in beading.
Facing is not a difficult job, but painstaking. It requires not only perseverance, but also accuracy, attention and a certain dexterity.
To perform crafts in this technique, you need a minimum set of materials and tools: paper, glue, scissors and the so-called "cutting" tool.
Not all paper is suitable for trimming. Typically, this technique uses corrugated paper or otherwise crepe paper. In addition to corrugated paper, ordinary paper is also suitable for trimming. paper napkins. From corrugated paper, “end trims” are made directly. Scissors and glue will be needed to cut and glue these trim pieces to the base of the craft.
A wide variety of materials are used as the basis. Corrugated paper can be “downed” on any surface to which this paper is glued. Well, the main tool for trimming is a long thin stick with a blunt end. A pencil, rod or body from a ballpoint pen, rods from gel pens may well suit the role of such a tool.
Like Angels, but only Earthly…
A work of unparalleled beauty...
Dear souls of my part...
Beautiful like May flowers ...
They certainly have a lot of advantages ...
Not enough fingers to count...
After all, the dove is a creation from God ...
The Lord put light and grace in them.
To work you need:
- crepe paper in white, blue and red colors;
- PVA glue;
- scissors;
- cores from gel pens;
- packaging cardboard;
- stationery knife;
- plastic jar;
- building gypsum;
- sticks;
- dove templates.
We lay out the pigeon templates on cardboard and circle them. We need two large and two small doves.
Using a utility knife, cut out the doves.
Glue together large and small pigeons. This is necessary in order for the craft to be more voluminous.
Cut strips of white paper 2 cm wide. We make cuts on both sides along the length of the strips.
We begin to seal the open sections of the pigeons with stripes.
We completely seal the open sections of a large and small dove.
We fix the pigeons on sticks.
From rolls of corrugated paper we cut strips 2 cm wide
From strips of paper we cut squares with a side of 2 cm (the larger the size of the square, the higher the pile)
For further work, we need to prepare a tool for facing. We use a gel pen refill.
We put the end of the rod in the center of the square.
We crush the square and roll the rod between the fingers. We will get a tube-end.
We apply PVA glue to the end of the tube. We press the trimming on the base and take out the rod.
Each next trim, glue next to the previous one. We try to put the trimmings tightly to each other so that there are no gaps. We make the dove's beak with red trimmings, and blue eyes.
Thus, we fill the entire workpiece. We highlight the wings and tail of the dove with blue trimmings.
We completely fill one of the sides of a large and small dove.
In order to fill the second part with trimmings, we fix the pigeons in a plastic jar with plaster. We continue to fill the blanks of pigeons with trimmings to the end.
Wrap the sticks on which the doves are attached with white paper and tie a bow from a small strip of red paper.
When the cold weather comes, you always want to serve something tasty and satisfying to the table. This is especially true of primordially Russian dishes, which include sauerkraut. fast food. She is able to turn even the most modest dinner into an excellent feast. In addition, cabbage has many useful properties, which, by the way, is necessary in the cold season.
Want to make sauerkraut at home but don't know where to start? Then use the following step by step recipe and be sure that you will get a healthy and tasty addition to the side dish for lunch or dinner.
You will need:
- medium-sized cabbage - 1 pc.;
- carrots - 3 pcs.;
- garlic - 4 cloves;
- salt - 2 tbsp. spoons;
- Bulgarian pepper - 2 pcs.;
- sugar - 1 cup;
- vinegar 9% - 75 ml;
- rast. oil - 1 glass;
- spices (cumin, dill, cloves).
Cabbage is shredded to about the same thickness as you do for salads. We take a large bowl and begin to knead the cabbage by hand in it. Carrots can be grated on a coarse grater or cut into strips. Peppers are cut into strips a centimeter thick. Alternatively, you can cut it into small cubes. Mix the mixture in the bowl again with your hands.
I'm preparing the brine. A liter of water is heated on the stove, where oil, salt and sugar are placed. Stir until the crystals of bulk components are completely dissolved in the mixture. After boiling, carefully pour the vinegar, cover the pan with a lid and turn off the heat. We divide the vegetables into 2 parts. We put the first one in a container where we are going to ferment the cabbage and tamp it down. Pour half the brine (it is important that it is hot), then put the remaining vegetables and pour the second part.
We put it under oppression, which can be used as an ordinary jar filled with water. In this form, the cabbage is marinated for 8 hours. After cooling, put it in the refrigerator for 15 hours. The first test can be done as early as 12 hours after you leave it to infuse.
No added vinegar
Sauerkraut without vinegar - great recipe for those people who cannot stand the smell or taste of this product.
You will need:
- cabbage - 2 kg;
- carrots - 4 pcs.;
- salt - 3 tbsp. spoons;
- sugar - 3 tbsp. spoons.
Carrots are rubbed on a grater. The cabbage is shredded. As in the classic version, we shift all this into a large bowl for easy mixing and begin to knead with our hands until the cabbage releases the juice. Preparing three liter jar, having previously doused it with boiling water for disinfection, after which we put vegetables tightly into it.
The marinade is made very simply: a liter of water is heated on the stove, then salt and sugar are poured into it. Stir until the crystals are completely dissolved. Boil the brine, remove from the stove and pour into a jar. From above we tighten it with a bandage in several layers or gauze and put it for three days in a warm place. Periodically, do not forget to stir the cabbage so that the brine does not stagnate and unnecessary bacteria do not start to breed. After three days, close the jar with a tight lid and put it away for permanent storage.
Recipe with apples
You will need:
- cabbage - 3 kg;
- carrots - 1 pc.;
- green apples - 3 pcs.;
- salt - 3 tbsp. spoons.
Cabbage is chopped as small as possible, and apples and carrots are rubbed on a grater. After that, transfer the products to a large bowl or bowl and start kneading by hand. Continue until you see that the cabbage has released the juice. We make a brine from warm water and salt.
After that, the cutting is tightly packed into a jar and stands for about 2 days at room temperature to start the fermentation process. Insert wooden sticks through the cheesecloth into the jars to make the cabbage crispy and white. After 40 hours, we remove the cabbage in the refrigerator when the fermentation is completed, and after another 2-3 hours, the appetizer can be served at the table.
Kvasim in 3 liter jars
Sourdough cabbage in three-liter jars is one of the traditions of the past, when they fermented in large quantities. As a rule, the sourdough recipe in large volumes is not much different from the traditional one, the difference is only in the number of ingredients used.
You will need:
- cabbage - 2 kg;
- carrots - 2 pcs.;
- black pepper - a few peas;
- salt - 2 tbsp. spoons;
- sugar - 1.5 tbsp. spoons.
We cut the vegetables: the cabbage is chopped, and the carrots are grated into straws. We mix them together in a bowl by hand until the juice appears, and then we put them tightly in a 3-liter jar. Mix the spices for the brine. Add something else to taste, based on your own preferences.
Pour 1.5 liters of warm water and mix until the salt and sugar crystals are completely dissolved. The brine is moved to a jar of cabbage, and the neck is pulled together with gauze in several layers. The total fermentation time is 2-3 days. During this period, it is necessary to slightly open the gauze a couple of times so that the gases come out, and pierce the cabbage layers, otherwise the product will become rotten and cannot be eaten.
With beets
You will need:
- cabbage - 4 kg;
- beets - 2 pcs.;
- horseradish - 50 g;
- garlic - 5 cloves;
- hot pepper - 2 pcs.;
- greenery;
- salt - 6 tbsp. spoons;
- sugar - 6 tbsp. spoons.
The cabbage is washed, the stalk is cut out. The head of cabbage is cut into several parts, each weighing no more than 300 grams. Horseradish is rubbed on a fine grater, and the garlic, in turn, is cut into thin slices. Raw beets are peeled and cut into large cubes. In a separate enameled bowl, cabbage is mixed with horseradish, beets, finely chopped greens and garlic.
In a large saucepan, a brine is being prepared for our cabbage. All you need is 2.5 liters. We put salt and sugar there, boil, stirring constantly. When it cools down to an acceptable temperature, fill it with cabbage, tighten it with gauze on top, put a plate and an additional load on top. Fully sourdough lasts 3-5 days.
Cabbage, sauerkraut
You will need:
- cabbage - 7 pcs.;
- salt - 250 g;
- water - 10 l.
Prepare large dishes in advance, and preferably a barrel for fermenting cabbage with heads of cabbage. The amount of ingredients indicated in the recipe may vary depending on the container you choose, up or down.
Prepared heads of cabbage (washed and peeled) are cut into 2-4 parts, based on their size. Cooking utensils are thoroughly washed and rinsed with boiling water for disinfection. Cabbage leaves are laid out at the bottom, heads of cabbage are already placed on them. On top, you can also put leaves, or a layer of finely chopped cabbage.
The brine is made from water and salt and stirred until the crystals are completely dissolved. Fill them with cabbage so that the liquid is 3-4 centimeters higher. We tighten the gauze on top and lay oppression. It takes up to a week to soak. The finished snack should be stored in a cool place.
Recipe in 2 hours
You will need:
- cabbage - 1 pc.;
- carrots - 2 pcs.;
- salt - 2 tbsp. spoons;
- sugar - 1 cup;
- rast. oil - 8 tbsp. spoons;
- vinegar - 70 ml.
The cabbage is washed, cleaned of old leaves and finely chopped. Carrots also undergo preliminary processing, after which they are rubbed on a medium grater. Brine for quick sauerkraut is made as follows: boil 1 liter of water, alternately adding sugar and salt, stir until completely dissolved. At the end put vinegar and oil.
The marinade should boil for about 7 minutes, then you can taste it. If something seems to be missing, then you can add salt or sugar again. Mix the carrots and cabbage by hand, transferring them to a large bowl with a wide bottom. Fill with brine, cover with a lid and after 2 hours the appetizer is ready to serve.
Crispy and juicy cabbage
You will need:
- cabbage - 2.5 kg;
- carrots - 2 pcs.;
- Bay leaf- 3 pcs.;
- black peppercorns;
- salt - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons.
First of all, a brine for cabbage is prepared. Salt and sugar are mixed in warm boiled water until completely dissolved. Cabbage is peeled, washed and finely chopped with a knife or grater. Carrots are rubbed on a grater. Vegetables are mixed in a bowl and then packed into a jar. Don't forget to put a bay leaf between the layers.
Then the brine is poured into the container with the cabbage in such a way that it completely covers it. Approximately you will need about one and a half liters of marinade. Cover the lid loosely with gauze or a folded bandage. We put the jar in a plate with a deep bottom, since during the souring, the cabbage will begin to rise, and liquid will pour out with it. The fermentation process will take 2-3 days. Observe temperature regime, it should be within 20 degrees.
With bell pepper and grapes
You will need:
- cabbage - 6 kg;
- carrots - 1.5 kg;
- bell pepper - 8 pcs.;
- seedless grapes - 1.5 kg;
- apples - 2 pcs.;
- salt - 2 tbsp. spoons.
The cabbage is finely chopped, rubbed with salt. Carrots are processed on a grater. bell pepper cut into strips, the seeds are completely removed from it. Apples are cut into slices and bones are cut out of them. Add grapes and mix all ingredients in a large bowl.
It is best to choose enamelware, it is the best suited for sourdough cabbage. We put a plate on top and oppression. The process of souring cabbage will last about 3 days, while you need to pierce it at least a couple of times every day to the very bottom with a wooden skewer so that gases come out.
in Armenian
You will need:
- cabbage - 2.5 kg;
- carrots - 3 pcs.;
- beets - 1 pc.;
- hot pepper - 2 pcs.;
- garlic - 5 cloves;
- cilantro - a couple of branches;
- celery root - 100 g;
- bay leaf - 2 pcs.;
- cinnamon - 1 stick;
- black peppercorns;
- salt - 8 tbsp. spoons.
First, let's deal with the brine: boil 3 liters of water along with salt and spices, then let it cool slightly. We clean the cabbage from old leaves and cut the head of cabbage into 4 equal parts. Carrots are cut into slices. Celery is cut lengthwise into 2-4 parts, the stalk is cut off from peppers, beets, in turn, into small slices.
Laying on the bottom enamelware, where we are going to make a starter, a few sheets removed in advance during cleaning. Tamp the cabbage tightly in several rows, and in between them the remaining vegetables and herbs. After that, the mixture is poured with brine so that it covers them by 4-5 centimeters. From above, vegetables are covered with a few more cabbage leaves, and a plate is placed on which oppression is placed. Salting will take 3-4 days.
The cabbage is washed, cleaned of old leaves and divided into 4 equal parts without stalk, after which it is chopped. Cut the pepper, remove the seeds and stem. Garlic cloves are cut into slices or crushed in a garlic press. Horseradish can be grated on a fine grater, and do not forget to protect your eyes! Carrot rubbed on a coarse grater. All vegetables are transferred to a large enameled bowl and mixed.
We prepare the brine: boil a liter of water, add bulk components there. After this, the marinade must be filtered through cheesecloth and cooled. Pour the cabbage completely with the resulting liquid, cover with a plate and oppression on top. Sourdough lasts 3 to 5 days at room temperature. Do not forget to periodically pierce the cabbage with a natural wooden skewer and remove the foam.
Shred the cabbage as finely as possible, grate the carrots, and mince the garlic with a garlic press. The brine is prepared in warm boiled water along with salt and sugar. The liquid is stirred until the bulk ingredients are completely dissolved.
Cabbage is mixed with carrots and garlic, after which it is laid out in jars and filled with completely obtained brine. Sterilize for 30 minutes and twist.
Many housewives make all kinds of preparations for the winter. And how to do without sauerkraut? After all, it is not only incredibly useful, but also delicious. There are many recipes for its preparation, but still the question arises every time: “How to ferment cabbage?” In our article we will give the best recipes.
Which recipe to choose?
Perhaps one of the universal preparations is sauerkraut. Recipes for a 3-liter jar are the most popular, since it is most convenient to ferment in such dishes.
Currently, there are a lot of recipes, but among them you need to choose the one you like the most. After all, every housewife dreams that as a result of her labors, the most delicious cabbage pickled. Recipes for a 3-liter jar allow you to cook such a quantity of the workpiece that it is enough for a small family. Now it is no longer customary to make sour barrels or buckets, as our grandmothers did. Modern housewives prefer to make another portion of fresh cabbage than to store it in the pantry. Moreover, there are no conditions for this in the apartment.
Of course, the classic sauerkraut is the most common, but there are many other options for its preparation. Let's take a closer look at some of them.
Classic recipe in brine
How to cook sauerkraut properly? Recipes for a 3-liter jar allow you to accurately maintain all proportions. So for cooking classic version we will need:
- Two kilograms of cabbage.
- Several medium sized carrots.
- Water - 1.5 liters.
- Two spoons of salt.
- Black pepper (peas).
- Sugar - 1.5 tablespoons.
The cabbage is finely chopped, and the carrots are peeled and grated. Mix the chopped vegetables and transfer to a three-liter jar. Now you need to prepare the brine. To do this, mix sugar and salt, add black pepper. If you wish, you can add some more spices. Pour the resulting mixture with warm water and stir until the components are completely dissolved. Pour the finished brine into a three-liter jar. We tie the neck with a piece of gauze folded several times. Plain sauerkraut takes two to three days to cook. During this time, it is advisable to open the jar several times and try to mix its contents. This will allow the formed gases to escape. If this is not done in time, the cabbage may simply turn rotten. When using this recipe, the workpiece is soft with a slight sourness.
Traditional option
When thinking about how to make sauerkraut, it is worth remembering that it can be cooked without using brine. At the same time, the result obtained is no worse than when using the first recipe. However taste qualities will be different. Which option you prefer depends on your preference.
Ingredients:
- Two kilograms of cabbage.
- Five tablespoons (tablespoons) of salt.
- Several carrots.
Finely chop the cabbage, and peel and grate the carrots. The crushed components are thoroughly mixed and transferred to the basin. After adding salt, we begin to knead the products with our hands or with a mortar. As soon as the first juice appears, it is necessary to shift the vegetables into a three-liter jar. Due to the fact that we thoroughly crushed the cabbage and carrots, we will get far from a full jar. To make the cabbage tasty and fragrant, you can add your favorite spices. We cover the jar with gauze and wait a couple of days. For several days, it is necessary to mix the ingredients, relieving them of gases. Only in this case will you get delicious sauerkraut. The recipes for a 3-liter jar given in our article allow you to accurately maintain proportions for the best result. Cabbage cooked in this way is crispy and does not give off sourness.
Sauerkraut with sugar and salt
How to cook sauerkraut with sugar and salt. The recipe is quite simple. For cooking we need:
- Big head of cabbage.
- Salt and spices to taste.
- Tablespoon of sugar.
- Several medium carrots.
For cooking, we need a large bowl. Cabbage should be shredded into very thin strips. Then add sugar, salt and knead it thoroughly with your hands. We rub the carrots and send it to the bowl. Mix the ingredients and add dry dill, cumin. Then we shift the products into a three-liter jar and tamp strongly.
Then close the container nylon cover and send to a warm place for three days. Place a plate under the jar. For three days, it is necessary to pierce the cabbage with a wooden splinter, freeing it from gases. After the specified time, the jar can be removed to a cool place for storage, for example, in the basement.
Cabbage with honey
When wondering how to make sauerkraut, do not neglect original recipes. Very tasty and at the same time useful preparation is obtained by using honey. The resulting brine can even be drunk by people suffering from gastritis.
For cooking, take:
- Two kilograms of cabbage.
- Litere of water.
- One carrot.
- Honey - 2.5 tablespoons (tablespoons).
- Bay leaf - 2 pcs.
- Fragrant pepper.
Finely chop the cabbage, and chop the carrots on a Korean grater. Mix vegetables and lightly crush with your hands. Now you can transfer them to a three-liter jar and carefully tamp. Next, prepare the marinade. Add salt and honey to hot water, let the solution cool slightly and pour it into a bowl with cabbage. We put the jar in a deep plate, because during the fermentation process, excess liquid will overflow over the edges of the vessel. We leave the jar for several days warm in the kitchen, not forgetting to pierce the cabbage daily with a sharp knife (to remove gases). After a day, the workpiece can be removed in the refrigerator.
Spicy cabbage with honey
Delicious sauerkraut is obtained by using additional spices or products. If you like spices, you can cook spicy preparation with the addition of honey. Before sauerkraut, you need to prepare the brine. To do this, add one and a half tablespoons of salt and the same amount of honey to a liter of hot water. In addition, we fall asleep ½ teaspoon of dill seeds, cumin and anise. Stir the ingredients until completely dissolved and let the solution cool slightly. In the meantime, let's prepare the vegetables. We chop cabbage (two-kilogram head) and a few medium carrots. We crush the chopped vegetables with our hands and transfer them to a jar.
After that, you can pour the cabbage with marinade. We leave the jar for one day in the kitchen. After 24 hours, the workpiece is ready. A quick sauerkraut recipe allows you to get finished product in a day. Now the snack can be put in the refrigerator and used as needed. This recipe allows you to add mountain ash, grapes or green apples, cranberries for a variety of flavors.
Country style sauerkraut
Delicious sauerkraut is obtained using an old village recipe.
Ingredients:
- Large cabbage for two or three kilograms.
- Cold water - 700 ml.
- One carrot.
- Tablespoon of honey.
- Salt to taste.
- Fragrant pepper.
- Bay leaf.
We chop the cabbage, and chop the carrots on a grater (you can use a grater for Korean carrots). We put the prepared vegetables in a saucepan or bowl, add salt, bay leaf, pepper and mix the ingredients with our hands. Next, we shift the cabbage into a three-liter jar, carefully tamp and pour cold water. It must be left to ferment for two days in a warm place. After the specified time, the entire brine is drained.
The cabbage is transferred to a bowl and allowed to drain, you can squeeze it out a little before that to remove the liquid. We put the workpiece in a three-liter jar, and add honey to the brine. The mixture must be stirred until the honey is completely dissolved. After that, pour the cabbage with the marinade and leave it warm for another day. After 24 hours, the jar can be put in the refrigerator or other cool place. After three days, the dish can be served on the table.
Express recipe
If you are planning a holiday or a feast, then crispy cabbage can be the perfect snack. Yes, but the trouble is, you won’t get a ready-made dish quickly. It will take several days to ferment.
In such cases, a quick sauerkraut recipe helps a lot. It is very simple, and the result will certainly please you.
Ingredients:
- Large head of cabbage (2.5-3 kg).
- Two carrots.
- Two tablespoons of salt.
To prepare the marinade:
- Glass of water.
- Sugar - 100 g.
- Sunflower oil - ½ cup.
- Vinegar - ½ cup.
- 10 black peppercorns.
- Bay leaf - 10 pcs.
Shred the cabbage and chop the carrots. Then, in a deep bowl, crush the workpiece with the addition of salt until the juice appears. In a small saucepan, prepare the marinade. To do this, mix all these ingredients and bring them to a boil. Pour hot mixture over vegetables and let cool slightly.
After that, we carefully tamp the cabbage, cover it with a plate on top, placing oppression on it (it can be a half-liter jar of water). We send the jar to the refrigerator, in a day your snack is ready. Cabbage cooked according to this recipe is incredibly tasty. But it is not recommended to use it for people who are contraindicated in acetic acid.
Cabbage with beets: ingredients
Bright and tasty sauerkraut with beetroot claims to be a table decoration. amazing quick recipe help busy housewives cook good snack, spending minimal amount time.
Ingredients:
- Cabbage - 5 kg.
- Beets - 2 pcs.
- Garlic - 2 heads.
- Hot pepper - 2 pcs.
For brine (based on three liters of water):
- Sugar - 110 g.
- Salt - 2 tbsp. l.
- Bay leaf - 5 pcs.
- Allspice - 10 pcs.
- 1/3 cup vinegar.
Recipe for sauerkraut with beets
Cut the peeled pepper and garlic. Cut raw beets into thin strips. Cut the cabbage into squares (for example, 3 by 3 centimeters in size). We put all the ingredients in layers in any dish: cabbage, pepper with garlic, beets and repeat the layers. Next, prepare the brine.
Add sugar and salt to boiling water, let the solution cool, and only then pour in acetic acid. Pour the solution over the vegetables so that it completely covers the workpiece. We put oppression on top, otherwise the cabbage will start to float. After four days, the snack is ready. The beautiful color attracts housewives the very next day, but it is believed that the dish will acquire its full aroma and taste on the fourth day.
cooking secrets
Crispy sauerkraut is the dream of every housewife. Despite the fact that everyone uses the same recipes, in some incomprehensible way the result is different. What is the reason? Probably, every housewife has her own little secrets that she does not reveal to anyone.
As you know, sauerkraut is a traditional Russian dish. Previously, cabbage was harvested in huge quantities so that it was enough big family until spring. At present, we do not need so many blanks. A small amount is enough for modern housewives. After all, you can always cook a fresh portion. For this reason, all recipes are designed to use three-liter jars. Such dishes are very convenient and do not take up much space in the refrigerator.
Despite the changed realities, you can still use old grandmother's tricks when cooking. It has long been believed that housewives should ferment cabbage only on "women's" days - Saturday and Wednesday (Wednesday was considered the best day). If a man takes up the preparation, then you need to start the business only on the "men's" day.
Crispy sauerkraut is obtained if you buy white heads, without dry leaves. Well, when the stump cracked a little. This speaks of the juiciness of the cabbage.
The workpiece is considered ready when the brine becomes transparent. After that, sauerkraut must be removed in a cool place. For cooking, you can use oppression, but it should not be metal. Also, pay attention to the liquid level in the jar. If a upper layer cabbage is not covered with brine, it can disappear and ruin the entire workpiece.
How much salt should be put in?
Very often, novice housewives have a number of questions regarding how sauerkraut is prepared. How much salt per kg of cabbage should be put, for example? It all depends on the recipe. As a rule, the proportions for cooking are designed for a three-liter jar, which holds from 2 to 2.5 kilograms of cabbage. This means that there is less than a tablespoon of salt per kilogram of vegetables. Experienced experts recommend not to get involved in it. Over time, you will determine your taste preferences empirically.
Instead of an afterword
In general, it is worth noting that sauerkraut is a dish that even the most inexperienced housewives can take on. To prepare it, you do not need colossal knowledge and skills. And observing the exact proportions will allow you to get a good result.
One of the most delicious and versatile snacks is sauerkraut. Quick cooking is one of the indisputable advantages that made it popular among housewives. There are many options for making crispy and juicy sauerkraut on hastily. Often this requires a minimum of ingredients that are available in almost every refrigerator.
Daily cabbage with vinegar
This is a classic quick sauerkraut recipe. In a day, the snack will be completely ready. Thanks to the addition of vinegar, the fermentation process takes place in the shortest possible time, and the finished product can be eaten the very next day.
List of ingredients:
Chop the cabbage, coarsely grate the carrot. Mix everything well in a suitable container, then add salt and rub the vegetable mass with your hands until the juice is released. Mix all the ingredients of the marinade, except vinegar, in a saucepan and put on fire. When the mixture boils, pour in the vinegar. Then wait 1-2 minutes and turn off the fire.
Pour hot liquid over vegetables. When they have cooled down a bit, tamp them well in a saucepan, put a small plate on top, on which to place the weight. Remove the container for 1 day in a cool place.
Over time, you will get a juicy crunchy snack with a light aroma of spices and a sweet and sour taste. When serving, you can add onions to the table, additionally water the appetizer vegetable oil not required.
Cabbage according to this recipe is cooked a little longer - from 2 to 3 days. This is due to the lack of vinegar.
Grocery list:
- 1 medium head of cabbage;
- 3 carrots;
- 0.8 l of water;
- 1 tablespoon of sugar and table salt.
Finely chop the cabbage, cut the carrot into strips. Mix vegetables and put in an enamel pan, tamp. To prepare the brine, bring water to a boil, then add sugar and salt to it. Mix everything well and let it boil for 2-3 minutes. Pour the cabbage with the resulting marinade, while it should cover it. If this does not happen, you need to prepare another portion.
The pan must be placed in a convenient container - in the process of fermentation, brine will flow out. Leave for 1 day at room temperature, then stir and crush with a fork until no more air is released. It is thorough mixing that accelerates the fermentation process. After a few days, the gas will stop emitting - then the pan can be put in a cool place. The next day the snack will be ready.
A quick recipe for sauerkraut in jars was popular back in the last century, when it was necessary to make preparations for a large family. Nevertheless, it is often used by modern housewives.
List of ingredients:
- 2 kg of cabbage;
- 2 medium carrots;
- 3-5 black peppercorns;
- 2 tbsp. spoons of rock salt and granulated sugar.
Shred the cabbage, coarsely grate the carrots. Mix vegetables well to make juice. The resulting mixture is tightly packed in three-liter jars. Mix the ingredients for the marinade in a saucepan, add spices to taste.
Add 1.5 liters of water to the resulting composition, stir until the salt and sugar dissolve. Pour the resulting marinade into the bottle, cover the neck with gauze folded several times. The fermentation time varies from 2 to 3 days. During this time, you need to periodically remove the gauze to release excess gases. In this case, it is necessary to pierce the layers of lettuce with a fork, otherwise it will turn rotten and will be unusable.
Spicy lovers will love this recipe for crispy sauerkraut. The preparatory stage will not take much time. The product is ready for use after 1 day.
Grocery list:
Remove the top leaves from the heads, wash them well, cut out the stalks. Coarsely chop the cabbage - the weight of each piece should not exceed 300 g. Finely grate the horseradish and garlic, chop the pepper arbitrarily. Peel the beetroot and cut into large cubes. In a separate container, mix vegetables, horseradish, finely chopped greens, pepper and garlic.
Prepare the brine: pour 2.5 liters of water into a container, add granulated sugar and table salt, put on fire. Pour vinegar into the boiling marinade and leave to boil for 1-2 minutes.
When the resulting composition has cooled slightly, pour over the vegetables. Cover the container with a lid and send to a cold place. Sauerkraut will quickly cook according to this express recipe - in 1 day.
You can cook a delicious pickled snack not only with carrots. There is a salad recipe with the addition of sweet peppers and tomatoes.
List of ingredients:
Cut the head of cabbage into 4 parts and dip in boiling water for 2-3 minutes. Peel the zucchini from seeds and cut into medium cubes. Bell pepper peel and then cut into strips. Cut the tomatoes and carrots into circles, chop the garlic and herbs finely. Pour salt into boiling water and mix well. Strain the cooled marinade.
Lay vegetables in layers in the starter container in the following sequence: cabbage, tomatoes, peppers, zucchini. Sprinkle each layer with herbs with garlic and carrots. Pour everything with brine, and then cover with a plate. The sourdough must be held at room temperature for 3 days. Transfer the finished salad to jars and store in the refrigerator.
Sauerkraut can be prepared with the addition of apples. They will give the appetizer an original flavor and a pleasant aroma.
Grocery list:
- 2 kg of white cabbage;
- 2 large carrots;
- 3 sour apples;
- 40 g salt.
Finely chop the cabbage, grate the carrots. Remove the core from the apples and cut them into arbitrary pieces. Mix all ingredients in a bowl, add salt. The resulting mixture is well tamped in a saucepan, put a saucer or plate on top, and then a load. After 3 days, an incomparable snack with a slight apple flavor can be tasted.
Sauerkraut is an indispensable dish in winter period. Salad with it will serve as an excellent addition to the second dishes of fish or meat. There are many quick recipes for this snack, among which any hostess can find the right one for herself.
In winter and early spring, we experience vitamin deficiencies caused by lack of sun, fresh vegetables, berries and fruits. Sauerkraut can easily replace most of these foods, providing our body with tremendous benefits. Since it contains not only very useful vitamins (C, P, B, A, H, E, K) but also important trace elements (iron, magnesium, potassium, calcium, phosphorus, sodium, sulfur, zinc, chromium, iodine, copper, molybdenum, etc.).
Not so long ago, this product was harvested for the winter only in the fall, and the whole family usually took part in the procurement of winter stocks. It was fermented with the addition of carrots, beets, various berries and fruits, for which they chopped, chopped into pieces, quarters (pelyus) or used whole heads of cabbage. Ready cabbage can not only be served with butter and onions, but also cooked from it, main dishes, used as a filling for dumplings, pies and pies, and even boiled or cabbage soup.
Today I will introduce you to different ways cooking this very tasty snack for the winter.
For your information, the recipes below will remain relevant in the winter, as cabbage and carrots are now sold in stores all year round.
The first recipe that I want to introduce you to is the classic white cabbage fermentation technology used in canning industries.
Currently, the most common way to prepare this snack is the shredding method. Vegetables are fermented usually in barrels, vats, plastic or enameled dishes.
For fermentation for the winter, you need to choose the right vegetables. Not all varieties are suitable for this purpose. Usually, mid-ripening and late-ripening varieties are used (for example, Slava, Belorusskaya, Moscow late and others).
Early maturing varieties are undesirable for use, as they usually have a loose, loose structure and a low sugar content necessary for fermentation.
I choose white heads with a dense juicy structure for fermentation, because they are not very juicy vegetables will give little juice, and the fermentation process will be complicated.
To prepare this appetizer according to the classic recipe as additional ingredients we need carrots, salt and spices. I usually take 1 medium-sized carrot for 1 large head of cabbage, but since such concepts as large, medium are different for everyone, for convenience, I will indicate all proportions per 1 kilogram.
Ingredients:
- Cabbage - 1 kg
- Carrot - 30 g
- Salt - 20 g (per 1 kg of vegetables)
- Dill seeds - 0.5 tsp
- Bay leaf
First, we clean the heads of cabbage from the outer green leaves and from all visible damage and wash well. Then carefully cut out the stalk with a knife and chop. When chopping, if possible, straws of uniform size should be obtained.
My carrots, peel from the top layer and grate or cut into thin strips. The color of the finished product depends on the amount of carrots. The more it is, the brighter the shade. However, there should not be too much carrots, otherwise it will give the finished dish extra softness.
Mix all vegetables and rub with salt. Salt is added in the amount of 20 g per 1 kg vegetable mix.
When pickling cabbage, salt is added at the rate of 2-2.5% by weight of vegetables.
If you add more salt, then the finished dish will be oversalted. Also, an excessive amount of salt will inhibit the activity of lactic acid bacteria, and then other microorganisms that are undesirable for us may develop in the product.
However, if the amount of salt is less, then the finished product, due to the action of foreign microorganisms, may be too softened and may become covered with mucus.
It is impossible to use iodized salt for fermentation, otherwise the cabbage will turn out soft.
Now we transfer the vegetable mixture to a large container, and tamp it well with a wooden pestle or rolling pin. In the middle of the vegetable mass we place several bay leaves and dill seeds wrapped in gauze or a bandage. Dill will give the finished dish a piquant flavor, in addition, it has antibacterial properties, which will prevent the growth of putrefactive bacteria.
If desired, you can put whole leaves on top, which must be prepared in advance by removing them from the washed heads.
I don't use whole leaves because it's not convenient to pierce the vegetable mixture afterwards to remove any accumulated gas.
Finally, we put a wooden circle or a flat plate on top, the diameter of which should be slightly smaller than the diameter of the container itself, and put a load (for example, a jar of water or a clean calcined stone). The oppression should be heavy enough that the mixture settles and becomes covered with brine.
We simmer the cabbage for several days at room temperature. The fermentation process starts almost immediately. After a few hours, juice appears on the surface.
We pierce the fermented vegetable mixture in several places daily (morning and evening) with a wooden stick, knife or fork. It does this in order to release the accumulated gas released during the fermentation process. If this is not done, the finished product will acquire an unpleasant odor and bitterness.
On the second day, foam appears above the surface of the brine, which must also be removed as it forms.
Favorable temperature for fermentation is in the range of 15-22°C. If the temperature is below 15 ° C, then the fermentation process will be greatly delayed. At temperatures above 25 ° C, along with lactic acid bacteria, microorganisms harmful to the fermentation process will also develop, under the influence of which the finished product will acquire pleasant taste and smell.
At a temperature of 20-22 ° C, vegetables are fermented already on the fifth day, acquiring a pleasant sour taste. The brine will become clear by this time. At lower temperatures, the fermentation process can last up to 10 days.
Given that everyone has their own taste preferences, you can control the sour taste. ready meal, removing the sample, starting from the 3rd day.
As soon as the appetizer acquires a pleasant taste and sufficient sourness, the containers are removed to a cool place (cellar or basement). I transfer the finished snack into three-liter jars and put it in the refrigerator.
Sauerkraut with beets (in a 3 liter jar)
Of the incredible number of recipes for making sauerkraut, beetroot fermentation is perhaps the best of them. That is why it is very popular, because of the amazing taste of the finished product and the ease of preparation.
We will prepare an appetizer according to this recipe in a 3-liter jar. The dish turns out moderately spicy and beautiful in appearance.
To prepare this dish, I took a large Slava fork, one medium maroon beetroot, which turned out to be very sweet in taste. I indicate the amount of ingredients for one 3-liter jar.
Ingredients:
- Cabbage - 2.5 kg
- Beets - 1 pc. (medium)
- Sugar - 1 heaped tablespoon
- Spicy pepper- 1 PC.
- Garlic - 5 cloves
I washed the fork, removed the upper leaves, cut it into two parts and removed the stalk. Then she chopped it with a knife into medium-sized straws. The beets were washed well with a hard grater, cleaned and chopped on a coarse grater.
The garlic was peeled and finely chopped with a knife. Washed hot pepper, removed seeds and partitions and finely chopped.
In a large container, I combined all the vegetables with salt, sugar, spices and mixed well.
I prepared a 3-liter jar in advance and washed it thoroughly. She laid out the vegetable mixture in a well-washed jar, tamping it tightly with a wooden rolling pin. I put the jar in a deep plate, because during the fermentation process, the juice flows out of the jar.
I’ll make a reservation right away that I put the chopped vegetables in a jar in two stages. First, I filled the jar and waited 20-30 minutes for the vegetables to release their juice and the mixture to settle a little. Then I added the rest of the vegetables.
Since the beets were sweet enough, the fermentation process was stronger. Foam appeared on the surface of the brine by the next morning.
I pierced the contents of the jar daily (morning and evening) with a large knife. Also in the morning and in the evening I removed the emerging foam.
Fermentation took place at a temperature of 20-22°C. On the fourth day, the fermentation process slowed down, and the appetizer was almost ready. I covered the jar with a nylon lid and put it in the fridge for storage.
The appetizer according to this recipe is a little spicy and can be stored in the cold all winter. It can be served on the table with vegetable oil and herbs.
Crispy sauerkraut for the winter (instant recipe in jars)
Here is another recipe for this wonderful dish. We will also ferment vegetables according to this recipe in jars.
We take ripe forks of late varieties, mid- or late-ripening carrots (it has a richer color and sweetness), salt, sugar and bay leaf.
Ingredients:
- Cabbage - 5 kg
- Carrots - 150 g
- Salt - 100 g
- Sugar - 100 g
- Bay leaf - 5 pcs.
- boiled water
We clean the heads of cabbage, wash them, remove the stumps. Next, chop or chop them. Wash the carrots under running water, peel the skin and rub on a coarse grater.
We mix the prepared vegetables in a large container, grind with salt and fill the prepared jars with the resulting mixture, adding one bay leaf to each. No need to tamp. The vegetable mixture should lie loose.
Pour the vegetable mixture in jars with cold boiled water, cover with clean gauze and leave in a warm room.
Banks must be placed in a deep container (a plate or a basin), since as the fermentation progresses, the brine will flow out of the cans.
Fermentation time is approximately three days. Every day (morning and evening) we pierce the contents of the cans in several places, and also remove the emerging foam. Drain the resulting brine back into the jars.
After three days, drain the brine from the jars through cheesecloth into a saucepan, dissolve sugar in it, pour it into jars again, close them with plastic lids and put them in a cold place.
When adding sugar to the brine, you need to taste it. I like sweet and sour, so I add sugar to the brine until it tastes sweet.
After 8-10 hours, the snack is ready. It turns out crispy, slightly sweet, and you can serve it on the table without dressing it with anything.
How to quickly and tasty ferment cabbage in brine
Another option for preparing this wonderful snack is fermentation in brine.
I took a large fork, which was of the late Slava variety, which turned out to be strong and juicy, and one carrot of the Karotel variety, which has sweet pulp delicate taste, juicy and crispy.
Ingredients:
- Cabbage - 2.5 kg
- Carrot - 1 pc. (medium)
- Salt - 2 tablespoons with a hillock
- Sugar - 2 tablespoons with a hillock
- Bay leaf - 2 pcs.
- Allspice peas - 6 pcs.
- Water - 1 l
I chopped the washed prepared vegetables and mixed them thoroughly in a large bowl.
Try to chop with thin straws. Finely chopped cabbage will ferment faster.
I laid out the vegetables in a pre-prepared 3-liter jar, tightly tamping each layer with a wooden rolling pin. Already during this action, juice began to stand out from the vegetables.
This is a good signal, which means that during fermentation, the contents of the jar will be completely covered with brine.
Adding sugar to the brine speeds up the fermentation process.
As soon as the brine cooled down, I filled them with vegetables in a jar. I put the jar in a deep plate, because during the fermentation process, the juice flows out of the jar.
In the morning and in the evening, the contents of the jar were pierced with a knife to release the bubbles of the gas released during fermentation to the outside, and the resulting foam was removed.
After two days, my snack had enough acidity for my taste and was completely ready to eat.
I want to note that this recipe is suitable for those who live in a city apartment, and they do not have the opportunity to store blanks in the basement or cellar. According to this recipe, you can ferment vegetables all winter and spring as they are eaten.
Recipe for homemade sauerkraut in a pot, like my grandmother
There are many recipes for making this wonderful appetizer, but the cabbage fermented by my grandmother in the old Russian way was especially good. Do you want to cook the same?
Ingredients:
- Cabbage - 10 kg
- Carrot - 200 g
- Salt - 200 g
- Sugar - 2 tbsp. l.
- Dill seeds - 1 tbsp. l.
- Bay leaf - 3-5 pcs.
If your total fork weight is more or less than 10kg, calculate how much salt you need for your quantity.
We wash the heads of cabbage well, remove the stalks and, setting aside a couple of small heads of cabbage to the side, cut into strips using a shredder or knife. Wash the carrots thoroughly, peel and rub on a coarse grater or cut into thin strips. The remaining heads of cabbage are cut into 8 pieces each.
Add grated carrots, salt, sugar to the chopped mass and mix, rubbing lightly with your hands.
Now we transfer half of the vegetable mixture to a large enameled pan without chips and tamp well. Next, spread the heads of cabbage cut into pieces, 3-5 bay leaves, dill seeds wrapped in gauze or bandage and the remaining half of the chopped vegetables in an even layer.
We tamp everything tightly, cover with a wooden circle or a flat plate and press down with a load.
We cover the pan with a towel or napkin, as the vegetable mixture needs to breathe, and leave it for fermentation at room temperature (20-22 ° C).
In the morning and in the evening we pierce the contents of the pan in several places. We also remove the emerging foam daily.
After 5-7 days, as soon as the brine becomes transparent, and the product acquires a pleasant taste and sufficient acidity, we remove the pan in a cool place (cellar or cellar).
If you want the vegetables to be slightly acidic, then start sampling from the third day of fermentation.
My cabbage acquired the desired taste on the fourth day of cooking.
By the way, ready-made sauerkraut can be stored in the cold until spring, preventing it from defrosting.
We used to, in the absence of a cellar, kept it on the balcony. If it thaws, then it is necessary to use it in the near future, because in this case the finished product changes its structure and becomes soft, not crispy and quickly deteriorates.
Video on how to ferment cabbage without salt and sugar
Now that we have learned how to cook this appetizer without salt and sugar, I will tell you how you can diversify its taste by adding fruits and berries.
Delicious cabbage pickled for the winter with apples, cranberries and rowan
Now that we have prepared with you enough of an easy-to-make, but nevertheless wonderful snack, let's try another wonderful recipe.
We will make sauerkraut with apples, cranberries and mountain ash.
Ingredients:
- Cabbage - 3 kg
- Carrots - 3 pcs. (large)
- Salt - 70 g (20 g per 1 kg of vegetable mixture)
- Cranberries - 200 g
- Rowan - 200 g
- Apples - 2 pcs.
- Allspice peas - 0.5 tsp.
- Black pepper - 0.5 tsp.
For this recipe we will use white cabbage winter varieties (I have one large fork weighing 3 kg), carrots, cranberries, mountain ash and sweet and sour apples. I used the Semerenko apple variety.
I removed a few top leaves from the prepared fork, cut the rest into several large pieces, cut out the stalk and chopped it with a knife into thin strips. Grated carrots on a coarse grater.
Then she began to lay out the vegetable mixture in layers in the pan, tamping it tightly and shifting it with apples and berries.
With the last layer, I laid out the rest of the vegetable mixture, tamped everything tightly again, covered it with a flat plate, pressed it down with a load and left it to ferment at room temperature.
Every day (morning and evening) I pierced the contents of the pan with a knife in several places in order to release the accumulated gas.
After three days, the appetizer acquired the desired taste, I laid it out in glass jars and put it in the fridge for storage.
You can use the cabbage prepared by us according to these recipes in different ways: as a snack, simply season with onion and butter; as a filling for dumplings, pies and pies; cook cabbage soup and; fry, stew and bake, serving as a side dish for meat and fish dishes.
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