Crispy sauerkraut with bright splashescarrots with steaming potatoes - is a masterpiece of traditional Russian cuisine. Only here to repeat the cabbage, it can be grandmothers, it is necessary to know the secrets.
Of course, the skill comes with experience, and to immediately get delicious sauerkraut recipe is not necessary to change or improve. Only his exact observance will give a good result
Yet it is important to pay attention to the variety of cabbage. It is not all good for salting and pickling. It is necessary to choose a variety with a slightly flattened heads of cabbage. More important that the head was tight, ripe, that is white in color. It is assumed to have been only a few green top sheets. The taste of cabbage should be slightly sweet. The correct choice of cabbage - is just one of the secrets of how to make sour cabbage: a recipe in this case must also be perfect.
Please note that for the sauerkraut asand for other vegetables, you can not use iodized salt. Without going into the complex chemical processes that can interfere with sauerkraut be delicious - it should make its culinary rule.
Traditional recipe sauerkraut
Sauerkraut winter - the champion on the content ofascorbic acid, but other than that, there are plenty of other vitamins. If you regularly cook it, you can forget about colored jars of vitamins in the pharmacy. All who are interested in how to make sour cabbage - traditional recipe may seem complicated, but if you try once, everything will fall into place, and it will be clear that any difficulties it poses.
Not necessarily immediately booze big partycabbage. Previously, her booze huge barrels, but only for the reason that the family were great, the food was simple, and it was necessary to somehow save the crop. Suffice 1-2 medium heads of cabbage to eat for pleasure, and then cook again. For every head need 2 medium carrots.
If desired, the pickled cabbage before you can add a crutch or apples. In the case of apples, cabbage shift to the banks is not necessary, since Apple needed more time to prepare.
- 5 kg of cabbage
- 5-7 pcs. carrots
- 100 gr. non-iodized salt
- 10 laurel leaves
- 10-20 peas allspice
Cabbage wash and remove upper greenthe leaves of their set aside, they are still useful. Then, each head with a long knife cut into four pieces. Cobs immediately excised and chopped cabbage thin and long strips are ideal if their width is from 1 to 2 mm. Cabbage such form will be both tender and crispy. She is graceful streams appetizing hang from forks. Carrots are washed before use, clean and rub on a coarse grater.
Often the problem arises to correctand uniformly mix cabbages, carrots, salt and spices. If the volume is large, it is divided into parts, for example, can take a half or third of the vegetable mix, add a third portion of the salt and spices.
It is convenient to stir the vegetables in a large basin, unlessthis is not at home, you can do it directly on the table. Mixing all the ingredients, cabbage should be slightly crush hands, so she later gave the juice, but you can not overdo it, because the cabbage is soft after fermentation.
After everything is mixed, cabbageput in a pan, on top of stack taken at the beginning of cabbage leaves they put a plate and put the yoke. For oppression usually use a jar with water. Bank to start repeatedly press down hands to help highlight the cabbage juice.
Ideally, a few hours to appearcabbage juice and cover completely all chopped cabbage. This indicates that everything was done right: the choice of varieties to light chafing his hands.
If it does not, perhaps, been sproutsjuicy enough. Reacting to the situation it is necessary to quickly, otherwise the top layer of cabbage may darken. In a pan topped with cold boiled water, just enough to cover the top leaves.
Cabbage kvass at room temperature. In a third 2-3 day depending on the room temperature at the edges of the pan foam appears, it is a signal that it is time to clean up and remove the pressure leaves but not sprouts ready for consumption.
Another issue to be bitterness, this cabbagestirred several times, ignoring the sharp smell, which is formed during souring. It is easy to evaporate along with the bitterness of a few hours. After cabbage is laid out in clean jars and put for storage in a refrigerator.
Sauerkraut in a bank
How to make sour cabbage with the bank? In this case, also chopped cabbage, carrots grate, add the bay leaf, sweet peas, and all stacked in three-liter cans, but to ferment cabbage, you will need a special filling.
For the filling:
- 1 liter of water
- 1 tbsp. teaspoon salt
- 1 st.saharnogo sand
The water is heated, it is dissolved in the salt and sugar. Before pouring the water, it is allowed to cool. The water should cover the cabbage completely. A sign that the cabbage is ready, is the appearance of the foam. After that, it is necessary to mix the cabbage to release the bitterness, and then you can put in the fridge.
Acute sauerkraut with beets
This is an excellent spicy snack for any occasion. Bright taste of the sea vitamins, minimum cost - a perfect dish in many ways. These recipes from my grandmother's time to get the trunks and is not necessary to take positions Korean pickles.
- 8 kg. cabbage
- 300 gr. beets
- 3 pcs. hot pepper
- 100 gr. parsley
- 100 gr. horseradish
- 100 gr. garlic
For the brine:
- 4 l. water
- 1 cup granulated sugar
- 1 cup salt
Cabbage cleaned, remove the top sheet, then itcut squares measuring approximately 2 by 2 centimeters, and beets cut into much smaller cubes. Horseradish wash, clean and rub on a small grater. Pepper wash, remove seeds and finely chop, garlic and herbs. All stirred tank, which will make sour cabbage.
For the brine boil water, put salt and sugar,boiled for a few minutes and allowed to cool. Pour in cold water should cover the vegetables, put a plate on top and put the burden. Kvas cabbage 3 days, and then spread out to the banks and removed in the cold.
The famous cabbage-pelyustka
Pelyustki - it is nothing like the petals, inTranslated from the Ukrainian language. Cabbage for this recipe is cut into large chunks 200-300 grams, and sometimes not even remove stalk. The taste of sauerkraut obtained special - spicy, but it looks like the petals of a pink flower unprecedented.
- 5 kg. cabbage
- 2-3 pcs. beets
- 7-8 cloves of garlic
- bell pepper
- Bay leaf
For the brine:
- 1 liter of water
- 1, 5, Art. tablespoons granulated sugar
- 2 tbsp. spoons of salt
Cabbage is cut into two parts, and then eachhalf is divided into four parts, you can not remove the stalk. Beets are washed, cleaned and cut into thin rings. Garlic clean and cut into slices. The capacity of vegetables stacked layers - first beets, then the cabbage. Each layer is put garlic, bay leaf and black peppercorns.
The water for the brine boil, add salt and sugar. Pour the brine warm, and immediately put the vegetables on the plate and the yoke. Withstand pelyustku at room temperature for about 4-5 days. Store cabbage in a cool place, not necessarily in the brine.
This is an interesting interpretation of sauerkrauta native of Hungary. The taste is different from the traditional, and that's the beauty of this interesting snacks. The recipe uses green tomatoes, so the dish can be called in autumn, so as soon as the fall available to all unripe tomatoes.
- 700 gr. red cabbage
- 1 kg. cabbage Caputo
- 500 gr. green tomatoes
- 300 gr. sweet pepper
- 50 ml. vegetable oil
- 100 gr. salt
- 10 gr. ground pepper
For the filling:
- 1 liter of water
- 150 g of salt
- 50-70 grams of sugar
With cabbage shoot a few top leaves, itwashed and finely chopped. Pepper washed, cleaned of seeds and cut into thin strips, too. Green tomatoes wash and cut slices. Vegetables mix, salt and pepper, put them on top of the plate, the right size, and oppression. All cover cloth and left in a room for 12 hours. After this time has elapsed, the resulting juice is drained.
Water boil, add salt and sugar. Pour hot brine vegetables, then boiled and poured oil on top of the brine. Cole was allowed to cool and put in a cool place for storage.</ P>