Cabbage preparations for the winter in jars. Sauerkraut: my grandmother’s recipe with photo How to cook chopped cabbage in a jar

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Since ancient times, winter cabbage (white cabbage) has been the main source of vitamins and microelements on the tables of the Russian people. Throughout the year, housewives prepared pies, cabbage soup, salads, various snacks and homemade preparations. It united kings, merchants, and ordinary people.

Did you know that sauerkraut contains many times more vitamins than fresh cabbage and its beneficial properties last for ten months? Every woman has her own favorite recipe for preparing this valuable vegetable for future use.

You have several recipes at your disposal that you will certainly write down in your cookbook.

You will need:

• One medium head of cabbage;
• two carrots;
• three tablespoons of salt;
• two tablespoons of sugar;
• a tablespoon of cumin.

Let's start cooking:

Prepare the brine. Mix salt in water.

Mix everything, flavor with cumin and fill with brine. Cover and put away
away from light for 2 days. After two days, add sugar and mix thoroughly.

Drain the liquid, transfer the resulting mixture to a jar and put it away for 24 hours, after which the dish is ready to eat.

Sauerkraut with cranberries

The meeting of cabbage and cranberries is a holiday. Firstly, it’s beautiful, secondly, the amount of vitamin C in this combination doubles, and thirdly, your immune system will thank you for such a duet.

Ingredients included in the recipe:

• Cabbage-2 kg;
• carrots-2 pcs.
• 3-4 laurel leaves;
• 8 peas of allspice;
• cranberries - 150 grams.

Step-by-step preparation:

We clean and chop the cabbage.

Mix cabbage with carrots and salt. Rub with your hands to release the juice.

Combine the pre-washed cranberries with the resulting mixture. Add bay leaf with peppercorns.

Place the prepared vegetable mass in an enamel bowl and place pressure on top so that the released liquid covers the contents.

Store for five days at room temperature, piercing daily with a wooden stick (for air circulation). After five days, put it into jars. Dinner is served!

Instant cabbage with beets - recipe in a jar

The unusual appearance of this dish will decorate both festive and everyday feasts. And the spicy, pleasantly smelling marinated slices will appeal to even sophisticated gourmets. Let's get started.

• Medium cabbage fork;
• two carrots;
• two medium beets;
• garlic - three cloves;
• liter of water;
• three tbsp. spoons of salt;
• three tbsp. spoons of sugar;
• one hundred grams of vinegar 9%;
• four laurel leaves;
• a dozen allspice peas.

Wash the cabbage, remove wilted leaves, and chop into large slices.

Peel beets and carrots, cut into cubes or semicircles.

We lay out the prepared vegetables in layers in jars: put beets, cabbage on the bottom, followed by carrots and a couple of garlic cloves cut in half. Repeat the layers again until the edge of the jar.

Marinade:
Pour water into the pan, add laurel, sugar, salt and pepper. Once it boils, remove from heat and add vinegar.

Pour the marinade mixture into the jars so that the liquid covers the root vegetables by 1 cm. Don’t forget to add a spoonful of oil, close the lid and leave to marinate at room temperature.

After two days, put it in the refrigerator. Cabbage slices - you'll lick your fingers!

Pickled cabbage for the winter, a delicious recipe with garlic

Another recipe for preparing white cabbage. It is very easy to prepare and, at the same time, is a wonderful ready-made snack. All you have to do is open the jar and you have the perfect addition to meat or potatoes on your table.

Take:

• Head of cabbage;
• carrots - 3 medium-sized root vegetables;
• garlic – 5-6 cloves;
• liter of water;
• 3 tbsp. l sugar;
• 2 tbsp. l. rock salt;
• 3 tbsp. l. vinegar, ordinary vinegar 9%;
• ground black pepper;
• a couple of laurel leaves;
• half a glass of refined sunflower oil.

Preparation:

Cabbage is chopped, carrots are grated

Garlic is cut into slices.

Mix these three ingredients in a bowl, and lightly crush, pack into jars.

The next step is to the marinade: mix the spices in a saucepan at the rate of one liter of liquid per three-liter jar. Pour the hot marinade over the vegetables to the brim and leave them in the room for a day.

Then we take it to a cool place (balcony, refrigerator).
The dish is ready, you can serve it!

Cabbage in honey sauce with carrots

The recipe for cabbage in honey filling is not complicated. The honey in this recipe will add softness and a sweetish taste to the finished dish.

Ingredients:

• Cabbage – 5 kg;
• carrots – kg;
• water – 1.5 liters
• honey – 100 grams.

We chop the vegetables. Salt and stir.

Mix water and honey in an enamel container.

Pour the resulting syrup over the chopped vegetables and press down on top with pressure. Store in a cool place. After 5 days the dish is ready to eat.

Preparing Kohlrabi cabbage for the winter

This recipe is unique, you won't find it anywhere else! Cabbage for the winter is not just tasty and healthy. Taste with your friendly family during a meal.

Take the following products:

• Kohlrabi – 2 pcs.
• Celery - one tuber;
• carrots (large);
• cilantro, parsley - a bunch;
• turmeric – teaspoon;
• ground pepper to taste;
• salt to taste;
• vinegar.

Cooking method:

Using a Korean grater, grate 2 Kohlrabi and half a medium tuberous celery.

Add a teaspoon of turmeric, black pepper on the tip of a knife. Salt to taste. Mix thoroughly and put into prepared jars without tamping - you get 4 0.5 liter jars or two liter jars.

We set for sterilization: 0.5 jars for 20 minutes after boiling, liter jars for 30 minutes. Pour 0.5 teaspoon of 9% vinegar into each jar (can be replaced with citric acid), immediately roll it up and wrap it in a blanket.

All that remains is to flavor it with unrefined sunflower oil in winter, during uncorking. We assure you that when tasting, no one will understand what the snack is made of.

Brussels sprouts pickled recipe for the winter

Small forks of Brussels sprouts are very tasty in winter preparations. Of course, when frozen, Brussels sprouts retain maximum vitamins. But if you want to pamper yourself and surprise your guests, we offer you a spicy recipe for pickled cabbage. This appetizer is in great demand on the holiday table.

For one serving (4 liter jars):

• Brussels sprouts kg;
• water liter;
• sweet sand – 60 g;
• salt – 50 g;
• peppercorns – 4 pcs.
• vinegar 9% – 250 ml.

Peel, wash the root vegetable, cut it in half and place it tightly in jars.

After hot processing, roll up the jars with lids, wrap them in a blanket, and let them cool. Nothing complicated, but simply delicious!

Tips for successfully fermenting cabbage:

1. Choice. The fork should be tight, heavy and clean.
2. Tara. Only wooden, glass, enameled.
3. Purity. The container must be thoroughly washed with soda. Scald the knife and shredder with boiling water.
4. Preparation. Salting is, of course, a ritual; the housewife herself must prepare carefully: tie a clean apron, tuck her hair under the scarf and wash her hands.
5. Folk signs. Following folk rules, we salt cabbage on men's days: Tuesday and Thursday, on the waxing moon. And, don't be surprised, it works.
6. Salt. Only stone and coarse grinding.
7. Pickled cabbage will not taste bitter if you pierce it to the bottom with a wooden mortar twice a day to release accumulated gases.
8. There will be no mold if you put horseradish or tarragon leaves on top. During fermentation, be sure to skim off the foam.
9. Cargo. If you ferment in a wide container, take two wooden planks, place them crosswise, and place a heavy stone on top. It's a little more complicated if it's a glass jar. We get out of the situation this way. We put a plastic bag into the jar with the finished product, pour water into it and tie it.
10. Temperature. Ideal from 0 to – 2 degrees Celsius – it will freeze and lose its beneficial properties.
11. An important condition is your mood. Sing songs and ditties - and you will be delighted with tasty and crispy cabbage for the winter!

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Sauerkraut - very valuable food product with special taste and nutritional properties. So, it contains natural ascorbic acid, that is, vitamin C. Consumption of two hundred to three hundred grams of sauerkraut per day fully covers the needs of an adult for this vitamin. In addition, it is rich in sugars and mineral salts.

It is important to remember that exposing the product to air and storing it without brine significantly reduces the vitamin value of this vegetable pickled for the winter, since the vitamin is destroyed by exposure to air.

The main feature of the fermentation process for the winter is that it does not require the introduction of additional brine prepared in advance. It is formed from the secreted juice.

For home pickling of cabbage heads, it is good to have special ceramic shells, which can be replaced with large, for example, three-liter glass jars. A prerequisite is the cleanliness of the dishes and all equipment and tools used, including shredders, knives, graters, measuring cups, spoons and other things.

Basic pickling recipe

An important condition for ensuring high quality of the product is the use of high-quality raw materials. For home pickling for the winter, it is best to take dense, undamaged heads of cabbage. late varieties.

For heads of cabbage, cut off the protruding part of the stalk and remove the top spoiled or rough leaves.

Remove a few leaves and save them to line the bottom of the fermentation vessel.

Then cut the heads of cabbage into quarters and cut out the stumps.

After this, you can begin preparing the head of cabbage. To do this, each part of it is finely shred, cut into slices or chop. Use a special shredder, chopper, coarse grater or food processor.

After preparing the main ingredient, it must be weighed. This will be useful when determining the amount of ingredients to add.

The traditional recipe for pickling for the winter involves adding a small amount carrots- approximately three to five percent of cabbage's weight. For pickling, choose whole carrots without damage. Wash the root vegetables, cut off the peel, rinse and cut into thin circles, strips or grate on a coarse grater.

The traditional recipe can be improved by adding cut or whole apples or pears, lingonberries or cranberries, beet slices, cumin or cumin (cumin), dill or parsley seeds, garlic cloves, thinly sliced ​​paprika and even turmeric to taste. These additional ingredients can be mixed with the main ingredient, or can be layered.

It is important to remember that the total weight of these flavoring additives should not exceed one and a half to two percent of the weight of the main ingredient.

Together with shredded or chopped cabbage, if the container allows, you can ferment the quartered cabbage for the winter. heads of cabbage, halves of heads of cabbage and even whole heads of cabbage, which at the end of the process can be used as a side dish.

Having completed the preparation of products for sauerkraut, measure the amount of salt: from one and a half to two and a half percent of the weight of the prepared cabbage, taking into account the weight of the heads, if used.

Place the reserved cabbage leaves at the bottom of the container you are using and start adding food.

In the first layer after the leaves, place chopped cabbage, grated with salt and mixed with carrots and other additional ingredients.

As soon as the height of the layer reaches three to five centimeters, compact it. Use a special wooden tamper for this. It is undesirable to use metal devices. Get the juice to appear and continue laying, laying and tamping the next layers.

Continue laying to the top, being sure to leave a free space of seven to ten centimeters for the resulting juice.

Close the last compacted layer of cabbage by placing clean cabbage leaves in two or three layers, cover with a pre-boiled thick cotton cloth (preferably white), place a clean wooden circle or plate. Place a weight on top. Use large washed and boiled hard rocks, such as granite, as a load. You can take an enamel pan or bowl of water as a load. Calculate the weight of the cargo used so that for every kilogram of raw material weight there is from one hundred fifty to two hundred grams of cargo weight. This weight of the load is designed to ensure maximum pressing of the circle (plate) to the cabbage and the appearance of juice around and on top of the circle.

Do not skimp on dishes, because when fermentation begins, due to the gas formed inside the cabbage, its volume will increase. If you leave too little free space from the edge of the dish, the juice will spill out and there simply won’t be enough.

Be sure to release the gas from the cabbage several times by piercing it with a clean wooden or a bamboo stick. To avoid oxidation and spoilage of the product, do not use metal knives or forks to pierce the cabbage mass.

If at the beginning of the fermentation period foam has formed in the container or foam has appeared on the weight, circle and neck mold, change the fabric under the circle, the circle itself and the bending with new ones, boiled and sterilized, and wipe the outer surface of the container and the entire free surface of the neck with a twenty percent solution of table salt.

In order for the fermentation process to proceed correctly, ensure that in the room where the dishes with cabbage are located, the temperature is more than fifteen degrees and less than twenty. In this case, fermentation will last from a week to a week and a half. If the room temperature is fifteen degrees or lower, the process will be delayed and the product may deteriorate.

After fermentation is completed for the winter, transfer the covered container with cabbage and brine to a cold place where it is possible to maintain the temperature from two degrees Celsius to zero. If the temperature is lower, the product will lose its nutritional and taste qualities.

If the winter storage temperature is higher than recommended, the product will ferment and, at best, become too sour. In the worst case, mold will form on its surface and it will be damaged.

An important condition for preserving the product for the winter: brine level should always be at least five centimeters above the cabbage level. If you need to take some of it, be sure to level the rest on top to ensure the required amount of brine. The load should always be on top, which ensures that the cabbage is completely covered.

If you decide to store the finished product in the refrigerator in jars for the winter, be sure to pour it into the jars vegetable oil, making sure that the oil level is at least two and a half centimeters above the cabbage level. With this storage, you will provide yourself with a quality product until the end of spring.

If you want to speed up the onset of fermentation, at the bottom of the container, in the middle and at the very top (after the leaves), place a few slices of simple black (rye) bread, a couple of handfuls of rye flour or pour in a little sour milk.

Basic Recipe Variations

The proportions are calculated for 10 kilograms of prepared cabbage.

Basic recipe option No. 1

• Cabbage 10 kg
• Carrots 0.35 kg
• Salt 0.25 kg

Basic recipe option No. 2

• Cabbage 10 kg
• Apples 0.9 kg
• Salt 0.25 kg

Basic recipe option No. 3

• Cabbage 10 kg
• Cranberries or lingonberries 0.35 kg
• Salt 0.25 kg

Basic recipe option No. 4

• Cabbage 10 kg
• Carrots 0.35 kg
• Cumin 5 g
• Salt 0.25 kg

Basic recipe for Provencal cabbage salad

Provencal is a ready-to-eat salad containing sauerkraut, pickled apples, lingonberries, as well as pickled grapes, plums and other fruits and berries. Sugar and vegetable oils must be added to it.

To prepare this recipe, ferment the cabbage whole heads of cabbage without stumps and rough parts of leaves with the addition of shredded or chopped. You can also ferment cabbage in halves. Use only carrots as additional ingredients.

If you only want to ferment heads of cabbage, in this case, instead of dry salt, use a six percent saline solution, and do not add carrots and chopped cabbage.

If everything is done according to the recipe and the temperature and time conditions are observed, you will receive a refreshing cabbage of light amber color with a pleasant sweet and sour taste and aroma.

For the actual preparation salad provencal Cut the cabbage into pieces approximately two by three centimeters in size.

Cut the soaked apples into 4-8 slices, after removing the core and seeds.

Remove the stems from grapes and plums. Remove all soft fruits so that they do not spoil the appearance of the finished product, as they may burst in a ready-made salad. Sort the berries thoroughly and rinse in the shower.

Place the prepared ingredients in a large enameled bowl or basin and stir carefully so as not to damage their shape. Now you can add the amount of granulated sugar or powdered sugar required by the recipe and that’s it again. stir carefully.

Let the mixture sit for at least half an hour. Then add vegetable oil and mix carefully again. Use for mixing wooden spoon(chumichka) or wooden spatula.

Now your Provencal cabbage salad is ready. To store it, place the finished salad fairly tightly in glass jars, trying to preserve the appearance of the fruits and berries. This salad is stored in refrigerator up to ten days. At room temperature, Provencal salad will very soon begin to ferment and spoil.

Variants of the basic recipe for Provencal cabbage

Variant of the basic recipe for Provencal cabbage No. 1

• Cabbage 7.0 kg
• Pickled plums and cherries 0.6 kg
• Grapes 0.6 kg
• Sugar 0.8 kg
• Vegetable oil 0.6 kg

Variant of the basic recipe for Provencal cabbage No. 2

• Cabbage 6.0 kg
• Pickled plums and cherries 0.5 kg
• Grapes 0.5 kg
• Soaked apples 0.5 kg
• Lingonberries or cranberries 0.5 kg
• Sugar 0.8 kg
• Vegetable oil 0.8 kg
• Juice from pickled stone fruits 0.4 kg

Variant of the basic recipe for Provencal cabbage No. 3

• Cabbage 8 kg
• Soaked apples 0.5 kg
• Lingonberries or cranberries 0.4 kg
• Sugar 0.3 kg
• Small salted tomatoes 0.3 kg
• Vegetable oil 0.5 kg

If you wish, you can add about ten grams of mustard powder or seeds or 100 grams of high-quality white table wine.

Lightly salted cabbage recipe

Chop fresh cabbage very thinly and rinse. Meanwhile, boil water in a large saucepan.

Dip the prepared cabbage into boiling water and immediately pour it through a sieve, pour over ice water to stop the internal cooking process.

After this, salt the cabbage and ferment according to the basic recipe. The product will be ready in five or six days.

The section presents cabbage for the winter; the recipes are very tasty and varied. Starting from the classic - shelf-stable sauerkraut, to the implementation of such fun ideas as stuffing bell peppers with cabbage in a sweet and sour marinade. Here you will find absolutely wonderful bright lemon cabbage in Korean, a nostalgic recipe for pickled Provencal cabbage, cabbage salad with peppers, bright pink pickled cabbage for the winter and much more. I don't know what to recommend choosing first. I like all the recipes. I tried them all myself, they were all delicious.

Sauerkraut for the winter in jars

A classic recipe for sauerkraut for the winter, which the author inherited from her husband’s grandmother.

Cabbage soup for the winter

Those who have already tried borscht dressing for the winter will certainly appreciate the recipe for cabbage soup in jars. A liter preparation is enough to prepare a hefty pan of ready-made cabbage soup - just put the canned food in the broth with the potatoes cooked until done. Five minutes - and the cabbage soup is ready!

Kuban salad for the winter

An interesting recipe for preparing cabbage for the winter in combination with various ripe vegetables in a very tasty marinade.

Georgian cabbage

An original cabbage appetizer for the winter with an intense beetroot color. How to achieve this and what ingredients are required for cabbage, and which ones you can choose according to your taste - in the step-by-step recipe.

Winter salad of cabbage, peppers, carrots and onions

The simplest cabbage preparation - pickled salad with carrots, onions and peppers in vinegar and oil dressing, is perfectly preserved thanks to sterilization.

Cabbage salad with bell pepper for the winter

The most ordinary cabbage salad, which you plan every day for lunch or dinner, can be prepared for the winter in advance, thereby saving yourself energy and time. Plus, thanks to the marinade, the salad turns out juicy, crispy and rich in taste.

Bell peppers stuffed with cabbage and carrots for the winter

A clever way to prepare cabbage for the winter is to “pack” it in multi-colored “cups” made from bell peppers. The recipe is simple and interesting, with sterilization. The workpiece is in a regular pantry.

Korean cabbage

Do you know what is the secret of such a bright yellow color of Korean cabbage? Do you think it's the addition of carrots? But no! The trick is to use one spice that is widely available.

Quick pickled cabbage with bell pepper

Early ripening pickled cabbage with bell peppers, carrots, apples and garlic. Apple cider vinegar marinade. Storage - in the refrigerator. Cabbage dishes

Spicy cabbage “Fire Ruby” for the winter

The author borrowed the recipe for this spicy pickled cabbage for the winter from her mother-in-law. Beetroot gives cabbage its bright color, and two types of pepper give it a strong taste. This cabbage preparation is usually eaten first.

Cabbage is one of the most delicious and popular vegetables on the winter table, and this popularity is fully justified, because it is in cabbage that all vitamins are preserved throughout the long winter months, including vitamin C, which helps cope with colds. Sauerkraut contains minerals necessary for normal acid-base balance, and it is also a low-calorie product that helps maintain a beautiful figure.

You can prepare cabbage in different ways: ferment, pickle, preserve, or make lightly salted cabbage.

For harvesting for the winter, you should give preference to large late varieties of cabbage. As a rule, it is fermented in large wooden barrels, glass jars, or any enamel container that is at hand. Ready cabbage is stored in a cool place, for example in a cellar or refrigerator; it is worth noting that sauerkraut tolerates freezing normally, without changes in taste and quality indicators.

Cabbage preparations for the winter in jars

Simple and tasty cabbage preparations for the winter in jars, recipes

Traditional recipe for sauerkraut in a jar

Cabbage fermented according to this recipe turns out juicy and crispy, and goes well when served with onions and sunflower oil.

Ingredients:

• 3 kg of white cabbage;
• 6 pcs. large carrots;
• 1 tablespoon of salt for every kilogram of cabbage.

Preparation:

1. We clean the cabbage from spoiled and damaged leaves and chop it.
2. Wash the carrots, peel and grate on a coarse grater.
3. Combine the prepared vegetables, add salt and mix thoroughly. You can lightly mash the vegetables, so they will release juice and become smaller in volume.
4. Place the cabbage tightly in jars, cover with gauze and let stand overnight in a warm place. The most optimal room temperature is 20-22 degrees.
5. The next morning, when the cabbage releases juice and begins to ferment slightly, it is not recommended to drain all the juice, you can only drain the excess, then the cabbage will be juicier. In several places we pierce the cabbage with a wooden stick or a knitting needle so that gases escape, we repeat this procedure several times over the next three days, then the cabbage can be covered with a nylon lid and taken out to be stored in a cool place.

Cabbage for the winter with aspirin

The method of preparing cabbage for the winter is a little unconventional, but the cabbage turns out very tasty and crispy, just like fresh.

Ingredients:

• 2 pcs. carrots;
• 1 head of white cabbage;
• 90 gr. salt;
• 90 gr. granulated sugar;
• 3 aspirin tablets;
• 3 bay leaves;
• black peppercorns.

Preparation:

1. We remove the cabbage from the top leaves and finely chop or chop it onto a cabbage grater.
2. Wash the carrots, peel them and grate them on a Korean carrot grater.
3. Place the chopped vegetables in a large bowl and mix thoroughly.
4. Pour a spoonful of sugar, a spoonful of salt into a prepared sterile jar, add one aspirin tablet, a bay leaf and 2-3 peppercorns.
5. Fill the jar halfway with cabbage and carrots, compacting it a little. Next, add the spices again in the same proportions, then add the remaining spices.
6. Carefully pour boiling water into the filled jar to the top and let stand for 5 minutes. If the water decreases, add it to the top again and roll it up. We turn the closed jar upside down, wrap it warmly and let it stand until it cools completely, after which we take it to a cool place for storage.

Cabbage salad in a jar for the winter

This preparation will be an excellent alternative to fresh vegetable salads on the winter table.

Ingredients:

• 5 kg of white cabbage;
• 1 kg bell pepper;
• 1 kg carrots;
• 1 kg of onions;
• 0.5 liters of vegetable oil;
• 120 gr. salt;
• 350 gr. Sahara;
• 50 ml vinegar 6%.

Preparation:

1. Wash the carrots, peel them and grate them on a coarse grater.
2. Remove the top leaves from the cabbage and chop it.
3. Remove the seeds from the bell pepper and cut into strips.
4. Peel the onion and chop it into half rings or cubes.
5. Place the prepared vegetables in a deep bowl, add oil, salt and sugar, vinegar, mix and let stand for about 12 hours, stirring occasionally.
6. Place the finished salad in prepared sterilized jars and roll up with a tin lid, or close with a nylon lid. The salad is stored in a cool place.

Pickled cabbage with beets in a jar for the winter

This cabbage will not only be a healthy dish on your table, but also a beautiful decoration thanks to the colorful color of the jars. Another name for this blank: .

Ingredients:

• 1 beet;
• 1 kg of white cabbage;
• 3 cloves of garlic;
• 40 gr. granulated sugar;
• 1 tablespoon salt;
• 25 ml sunflower oil;
• 50 ml 9% vinegar;
• 2 bay leaves;
• allspice peas;
• 0.5 liters of water.

Preparation:

1. We clean the cabbage and cut it into equal cubes, about 2x2 cm, with the exception of the stalk.
2. Chop the garlic and beets. The size of the pieces is not important, the main thing is that they are not very large. The garlic can be cut into 4 parts, and the beets can be cut into medium cubes or slices.
3. We take jars with lids prepared in advance and place a layer of cabbage, then a layer of beets, then garlic and again cabbage.
4. Prepare the marinade. To do this, dissolve salt and sugar in water, let it boil, pour in vinegar and immediately turn off the heat.
5. Pour the hot marinade into jars and roll up. We turn the closed jars upside down and wrap them until they cool completely, store the workpiece in the cellar or any other cool place.

It is not only tasty, but also a very healthy vegetable that is included in the diet of most people. You can prepare many delicious dishes from cabbage; it can also be consumed pickled, stewed, pickled, or raw. Cabbage juice is used in the treatment of many diseases. However, in our country the most popular dish made from this vegetable is sauerkraut. From this article you will learn how my grandmother prepares it correctly) and a lot of other useful information.

Beneficial features

It has been noticed that sauerkraut has an extremely positive effect on the human body, this is due to the fact that it contains many vitamins and microelements that help slow down the aging process and strengthen the immune system. In the process of preparing cabbage, fermented lactic bacteria are involved, which is why, after entering the intestines, it favors the improvement of the microflora. Sauerkraut (my grandmother’s recipe will be discussed below) brings iodine to the human body, without which internal organs and systems are not able to function normally. In addition, iodine normalizes blood sugar levels.

Compound

It was already mentioned above that sauerkraut contains a lot of C (its content in this product is the highest), as well as vitamins B 1, B 2, B 6, U and K. In addition, the beneficial properties of the vegetable depend on microelements that are also necessary for the body person. These include: iodine, fluorine, molybdenum, manganese, chromium, copper, calcium, potassium, magnesium and sulfur.

Cooking options

Typically, sauerkraut (my grandmother's recipe) is prepared at home in several basic ways:

• Cabbage for pickling, chopped with a special shredder or knife.
• Finely chopped cabbage or hoe, pickled in a special wooden trough.
• Cabbage, chopped into halves or quarters.

The main ingredients for cooking are cabbage and salt, evenly distributed in it. Moreover, additives can be very different. These are bay leaves and carrots, apples and cranberries, dill seeds and caraway seeds, beets and much more. Thus, sauerkraut (my grandmother’s recipe) can be with any additives, it all depends on your preferences.

How to choose cabbage suitable for pickling

For pickling, you should choose late varieties. The forks that are chosen for harvesting for the winter should be white, with crispy and juicy leaves.

For starters, thrifty housewives choose large heads of cabbage. This is very advisable, as there is much less waste with a large fork compared to two small ones. During the preparation process, the upper leaves of the cabbage are cut off, which have a darker color with a greenish tint, rotten areas, any darkening, frostbitten or deformed. If you plan to pickle quarters or halves of a head of cabbage, then to ensure even salting, it is advisable to cut out the stalk.

We have come to the most basic question - how to sauerkraut correctly. We proceed from the fact that we need grandma’s classic. In this case, the following proportions are observed: 200 grams of salt per 10 kilograms of cabbage.

Cabbage can be fermented in a variety of ways, starting with the pickling option. This includes “wet” salting (the cabbage is compacted into a pre-prepared container and filled with brine) and dry salting (in this case, the cabbage is rubbed with dry salt by hand). In turn, wet salting can be done using hot and cold methods.

A traditional addition is carrots. However, even here the opinions of the housewives were divided. Some grate carrots on a coarse grater, while others prefer to cut them into long strips or thin slices. The only difference is that chopped carrots, compared to grated carrots, will not produce a large amount of juice. Thus, sauerkraut with chopped carrots will have a light, uncolored color.

Whole or sliced ​​sour apples, cranberries, lingonberries and plums will also help diversify the taste. In addition, you can add mushrooms (salted or pickled), sweet bell peppers, celery and much more to sauerkraut.

Classic recipe

So, sauerkraut (grandmother’s recipe) is prepared as follows:

Sauerkraut: my grandmother’s recipe with photos

For preparation you will need the following ingredients:

For pickling, white and dense cabbage of late varieties is selected.

Salt is exclusively rock salt, not sea salt and not iodized, as iodine will make the cabbage limp and soft.

If desired, you can add spices - dried herbs, coriander, cumin.

You can salt in glass jars, a ceramic tub, or a saucepan. The dishes must be thoroughly washed, but not sterilized.

The number of products increases proportionally.

Step-by-step cooking recipe

So, sauerkraut, my grandmother’s recipe, involves the following sequence of actions:

Sauerkraut with beets: a recipe like my grandmother’s

Well-salted, crispy cabbage can be eaten the very next day. And most importantly, cabbage prepared according to this recipe will be stored for a very long time.

To prepare you will need:

• Beets, garlic and cabbage - the proportions are at your personal discretion.

For 1 liter of water there should be:

• 2 tbsp. spoons of salt;
• 2 pcs. bay leaf;
• 1 glass of 9% vinegar;
• 1 cup of sugar.

About 1.5 liters of this filling falls on a 3 liter jar.

Prepare pickled cabbage as follows:

1. Cabbage is cut into arbitrary pieces or squares. The garlic should be left in whole cloves. The beets must be peeled and cut into slices.
2. Packing it tightly, place the cabbage in the jar, topping it with garlic and beets.
3. For the marinade, you need to boil water, dissolve sugar, salt in it and add bay leaf. Vinegar is poured into the boiling brine. As soon as the filling boils again, it needs to be poured into jars with cabbage and sealed.
4. The jars should be left in a warm place until they cool completely, and then put in the refrigerator for storage.