Sauerkraut should be on the man’s menu all year round. The use of this product affects the improvement of the digestive tract, the saturation of the body with vitamin C. Therefore, every self-respecting housewife is simply obliged to be able to cook this snack with her own hands for the future. And if you have a desire to learn how to do it yourself, welcome to us. From this article you will learn how to make sauerkraut for the winter (classic and new recipe). Snacks made using these methods have excellent taste and aroma, and most importantly, they pleasantly crunch in your mouth. And this is the main indicator of a well-prepared dish of this type.
Sauerkraut for the winter (classic recipe)
To prepare such a workpiece, you will need the following products:
- head of cabbage of medium or late grade - 1 kg;
- medium-sized carrots - 2 pieces;
- hot pepper - 1 pod;
- bay leaf - 2 pieces;
- allspice - 4-5 peas;
- salt - 1 large spoon;
- dill (seeds).
Classic appetizer "Sauerkraut" (for the winter). Description of the cooking process
Peel the vegetable from the upper leaves, cut and chop finely. Weigh the resulting blank to determine the exact amount of salt. This moment is very important in the preparation of this dish. An over-salted product will have a bitter taste and an unpleasant odor. Under-salted cabbage can become moldy and quickly deteriorate. Next, spread the shredded vegetable on a clean surface of the table and sprinkle evenly with salt. Leave the cabbage to rest and be saturated with salt for half an hour. Meanwhile, peel the carrots and grind it on a coarse grater. Free the hot peppers from seeds and cut into half rings. Spread these vegetables, dill seeds and allspice on top of the cabbage . With clean hands, mix the workpiece and transfer it to an enameled, ceramic or glass container in which it will be salted. It is important to know that for these purposes it is impossible to use dishes that are easily oxidized, namely aluminum and copper. Cover the vegetable mass with gauze and apply oppression. Cabbage fermented for 3 days at room temperature. Fermentation from the workpiece may produce an unpleasant odor, and foam may be released on its surface. This is a natural process. Clean the foam that appears during this time with a clean wooden spoon. The smell will disappear when the cabbage is completely fermented. She will get a pleasant aroma. Sauerkraut is stored for the winter, the recipe of which you read, in the basement or in the refrigerator for several months. Fans of spicy tastes can add not only carrots to such a blank, but also apples, cranberries, bell peppers.
Harvesting for the winter: pickled cabbage in brine
The recipe that you will now learn is good in that the appetizer prepared according to it has a long shelf life. If you ferment cabbage in large quantities and for the whole year at once, then this option of its preparation is very suitable for you. Vegetable in such a brine peroxides slowly, and therefore lasts longer.
To prepare this dish, take white cabbage and carrots in a ratio of about 8: 1. Shred the vegetables and put them in the pan. Add peppercorns and bay leaf. Dissolve salt (100 g.) And sugar (150 g.) In clean, settled water (1 liter), preferably from a well or spring. Remember: marinade should not be boiled. Pour the vegetable mass with this brine, cover and leave for 4 days. After this time, transfer the workpiece to sterile jars, seal with lids and store in a cool place.
Sauerkraut for the winter, the recipe of which you already know, can be used as an appetizer for meat, fish dishes. Also, from such a workpiece, you can make a filling for pies, cook the first dishes, make salads.