Sauerkraut for the winter recipes are very. Sauerkraut. Sauerkraut without salt and sugar - a classic recipe

27.06.2020

In November, sauerkraut is sauerkraut in many houses. To make sauerkraut tasty and crispy, it is best to take winter varieties. Someone harvests a small amount of cabbage. But most zealous owners in the fall pickle cabbage for future use, so that it is enough for the whole winter. I also try to make more sauerkraut every autumn, and until spring I always have jars and buckets of crispy cabbage in my cellar. Moreover, in spring it has as many useful substances as in autumn. And this is what sauerkraut is famous for! I'll show you my recipe sauerkraut for the winter which I have been using for many years. And there has never been such that the cabbage did not work out. Cabbage is always juicy, crispy and very tasty.

Ingredients

To prepare sauerkraut for the winter you will need:

fresh cabbage - 10 kg;

carrots - 1 kg;

coarse rock salt - 200-250 g.

* You can take any amount of salt from 200 to 250 g, cabbage will be tasty anyway.

Cooking steps

Mix everything, as if loosening the contents of the pelvis. DO NOT rub with hands. Handle the cabbage carefully and gently, try not to crush the cabbage.

Keep sauerkraut in a cool place. You can in the refrigerator, in the cellar, on the loggia, on the balcony. Even if sauerkraut freezes in winter, it's okay, it won't affect the taste. It will be enough to bring it into the house, defrost it and it will again be tasty and healthy. It is very convenient to transfer the cooked sauerkraut from the tank into jars and store them in them.

Bon appetit and delicious winter to you!

Epithets for sauerkraut, which has absorbed a sea of healthy properties, everyone will quickly pick up: the most versatile in every respect, the most useful and, of course, the most delicious. There is no doubt that it is possible to continue them further. After all, no matter how you cook it, it is delicious. Harvested for the future, properly preserved sauerkraut becomes a chic base for various dishes. These are pies and pies, salads and dumplings, soups, main courses, etc. With and without salt, in a jar or in a barrel, with apples or berries - all this, stocked up for future use, will save you a cold winter! Haven’t fermented cabbage yet, don’t know how to make preparations from it? Hurry up to pickle it at home and save it for the winter! Meet in the section all about cooking sauerkraut. We introduce only the best step-by-step recipes for blanks, and the accompanying photos make them even easier and more understandable!

The best recipes with photos

The last notes

Salted cauliflower, prepared according to this simple recipe, will be enjoyed by those who are not lovers of it. The delicate structure of the finished dish makes salted cabbage an ideal addition to any kind of meat, fish, or even other vegetable dishes.

Cabbage for the winter used to be salted in wooden barrels. Sauerkraut was stored in a cellar or glacier until spring. At home, sauerkraut can be easily prepared in jars, in small quantities. It keeps well in the fridge and doesn't take up much space. It's over - you can pickle it again, the main thing is to have a delicious crispy cabbage recipe!

Sauerkraut for the winter

Svetlana Burova posted a family recipe and a photo of a cabbage preparation in the Notebook. Such salted cabbage is very fragrant thanks to the use of dill seeds.

I remember, as little girls, my sister and I helped our mother in the kitchen pickling cabbage. We prepared all the ingredients for the recipe ourselves, and then carefully watched every step my mother took.

Sauerkraut according to this recipe always turns out excellent, crispy, with a subtle hint of dill.

Many years ago, my mother salted cabbage in large enamel pots, but lately she has been cooking sauerkraut in jars (for example, 3 liters). So it is very convenient to store the cabbage in the refrigerator or in the cellar, and when it runs out, prepare a new batch of crispy cabbage.

Sauerkraut is one of the most useful and delicious preparations for the winter. It is a complete source of vitamins and minerals. It can be eaten on its own, added to soups, used as a filling for pies. Several recipes have been developed on how to ferment cabbage so that it is crispy. It is enough to choose the method that suits you and strictly adhere to it.

To deliciously ferment cabbage, you need to take into account many aspects. Even the quality of salt can sometimes affect the result. When preparing, follow these guidelines:

By adhering to such simple rules, how to properly ferment cabbage, you will be able to get an excellent snack. It will decorate not only everyday, but also a festive table.

Classic recipe

The most common way to ferment cabbage so that it is crispy is to use the classic recipe. You will need a minimum set of components:

head of cabbage weighing 4 kg;
five pieces of carrots;
salt and sugar 4 tablespoons each.

The whole cooking process can be divided into several stages:

You can store cabbage for storage after the end of the fermentation process. Close the jar with a plastic lid and place in a cool place. This cabbage sourdough recipe takes about 4 to 5 days.

Recipe with garlic

One of the ways to make sauerkraut tasty is a recipe with the addition of garlic. The finished snack acquires an original taste and aroma. You will need the following components:

cabbage forks weighing about three kilograms;
three - four carrots;
half a liter of pure water;
100 ml of vegetable oil;
100 ml of vinegar;
a couple of cloves of garlic;
a couple of laurel leaves;
one and a half tablespoons of coarse salt;
4 spoons of sugar.

The method of fermenting cabbage so that it is crispy is extremely simple. The whole process consists of the following steps:

Such an appetizer can be served at the table a few hours after preparation. This recipe is rightfully considered the best way to quickly ferment cabbage.

Cabbage in honey brine

To prepare a delicious savory snack, a cabbage sourdough recipe in a jar with honey is suitable. You will need very few ingredients:

cabbage forks weighing three kilograms;
one large carrot;
a tablespoon of salt;
700 ml of water;
a tablespoon of honey.

The cooking process takes place in several key stages:

Such an appetizer should ferment during the day. After that, it can be stored in a cool place.

spicy cabbage

If you love spicy savory snacks, then this recipe is just what you need. Cabbage turns out unusually crispy and juicy. For cooking, you need a minimum of ingredients:

a pair of cabbage forks weighing no more than 2 kg each;
two capsicums;
kilogram of carrots;
4 liters of water;
5 cloves of garlic;
half a glass of salt.

The cooking process is simple. It consists of the following steps:

Choose the way that suits you best, how to ferment cabbage deliciously and you can surprise your guests with an interesting snack. She will be in demand at any feast.