cabbage sauce recipe Crispy sauerkraut with bright impregnationsCarrots with steaming potatoes - this is a real masterpiece of traditional Russian cuisine. Only here in order to repeat such a cabbage, as it happens with grandmothers, one must know secrets. Of course, the skill comes with experience, and in order to immediately get a delicious cabbage, a saucified recipe should not be changed or improved. Only its exact observance will give a good result. It is very important to pay attention to the cabbage variety. It is far from being all right for pickling and souring. You should choose a variety with slightly flattened heads. It is also important that the head is tight, ripened, that is, white. It is allowed that only a few upper sheets are green. The taste of cabbage should be slightly sweet. The right choice of cabbage is only one of the secrets of how to sour cabbage: the recipe should also be impeccable. It should be noted that for cabbage, as for other vegetables, iodized salt can not be used. Without going into the complex chemical processes that can prevent sauerkraut from becoming tasty - this should be made your culinary rule.

Traditional recipe for cabbage sauerkraut

Sauerkraut in winter - champion in contentascorbic acid, but in addition, it has a huge amount of other vitamins. If you cook it regularly, you can forget about the colored jars of vitamins in the pharmacy. Everyone who is interested in: how to sour cabbage - a traditional recipe may seem complicated, but once you try, everything will fall into place, and it will be clear that he does not present any difficulties. It is not necessary to immediately brew a large batch of cabbage. Previously, it was sipped with huge barrels, but only because the families were large, the food was simple, and it was necessary to somehow preserve the harvest. Now it's enough 1-2 cabbage cabbage to eat in pleasure, and then cook more. Each head will need 2 medium carrots. If desired, you can add cabbage or apples to the cabbage before souring. In the case of apples, it is not necessary to shift cabbage to jars, as apples require more time for cooking. Ingredients:

  • 5 kg of cabbage
  • 5-7 pcs. carrots
  • 100 gr. uniodized salt
  • 10 bay leaves
  • 10-20 peas of sweet pepper

Cooking method: Cabbage is washed and the upper green leaves are removed, they are laid aside, they are still useful. Then each head is cut into four parts with a long knife. The sticks are cut out at once, and the cabbage is shredded with thin and long strips, ideally if their width is from 1 to 2 mm. Cabbage of this form will be both tender and crispy at the same time. It will be delicately draped from the fork. Carrots before use are washed, cleaned and rubbed on a large grater. Often there is a difficulty in correctly and evenly mixing cabbage, carrots, salt and spices. If the volume is large, then it is divided into parts, for example, you can take half or a third of the vegetables mixed, add a third of the salt and spices. It is convenient to mix vegetables in a large basin, if there is no such house, then you can do it directly on the table. Mixing all the ingredients, cabbage should be lightly kneaded by hands, so that it subsequently gives juice, but you can not overdo it, because the cabbage will be soft after souring. After everything is mixed, the cabbage is piled in a saucepan, the cabbage leaves removed from the top are laid on top of them and the plate is placed and put under pressure. For oppression, a jar of water is usually used. To start, the bank is pressed several times to help isolate cabbage juice. Ideally, after a few hours, cabbage juice should appear and cover completely all the cut cabbage. This shows that everything was done right: from choosing a variety to easy grinding by hands. If this did not happen, maybe the cabbage was not succulent enough. React to the situation that has arisen quickly, otherwise the upper layer of cabbage may darken. In a saucepan add cold boiled water, just enough to cover the top leaves. Cabbage is brewed at room temperature. On 2-3 of the third day, depending on the temperature in the room, froth appears on the edges of the pan, it is a signal that it is time to remove oppression and remove leaves, but cabbage is not yet ready for use. Still need to release the bitterness, for this, the cabbage is mixed several times, not paying attention to the sharp odor that is formed during souring. It will evaporate easily with bitterness in a few hours. After this, cabbage is put into clean jars and put for storage in the refrigerator.

Sauerkraut in a jar

How to sour cabbage in a jar? In this case, cabbage is also shredded, carrots are rubbed on the grater, laurel leaves, sweet peas are added and all are put in 3 liter cans, but in order for the cabbage to start, a special pouring will be required. To fill:

  • 1 liter of water
  • 1 tbsp. spoon of salt
  • 1 st of sachet sand

The water is boiled, dissolved in salt and sugar. Before pouring water, it is allowed to cool. Water should cover the cabbage completely. A sign that the cabbage is ready is the appearance of foam. After this, the cabbage must be mixed to release the bitterness, and then it can be put in the refrigerator. how to sour cabbage recipe

Spicy sauerkraut with beets

This is an excellent hot appetizer for any occasion. Bright taste, a sea of ​​vitamins, minimum costs - an ideal dish in many ways. Such recipes are time to get out of the grandmother's chests and do not give up the position to the Korean pickles. Ingredients:

  • 8 kg. cabbage
  • 300 gr. beets
  • 3 pcs. bitter pepper
  • 100 gr. green parsley
  • 100 gr. shit
  • 100 gr. garlic

For brine:

  • 4 liters. water
  • 1 cup of sugar
  • 1 glass of salt

Cooking method: Cabbage is washed, the top sheets are removed, then it is cut with squares about 2 by 2 centimeters in size, and the beet is cut into considerably smaller cubes. Horseradish washes, cleaned and rubbed on a fine grater. Peppers are washed, seeds are removed, finely chopped, like garlic and greens. Everything is mixed in a container in which cabbage will be sour. For the brine boil water, put salt and sugar, boil for several minutes and allow to cool. Pour in a cold form, water should cover vegetables, put a plate on top and put pressure. Kwash the cabbage for 3 days, then lay it in cans and clean it in cold weather.

The famous cabbage-peach

Pellets are nothing but petals, intranslation from the Ukrainian language. Cabbage is cut by large chunks of 200-300 grams according to this recipe, sometimes even a fagot is removed. Taste of sauerkraut is a special - spicy, and outwardly it looks like the petals of an unprecedented pink flower. Ingredients:

  • 5 kg. cabbage
  • 2-3 pcs. beets
  • 7-8 cloves of garlic
  • peppercorns
  • Bay leaf

For brine:

  • 1 liter of water
  • 1, 5 tbsp. spoons of granulated sugar
  • 2 tbsp. tablespoons of salt

Cooking method: Cabbage is cut into two parts, then each halves are divided into four parts, the cob can not be removed. Beets are washed, cleaned and cut with thin rings. Garlic is cleaned and cut into plates. In the container, the vegetables are laid in layers - first beets, then cabbage. On each layer put the garlic, bay leaf and black pepper peas. Water for the brine boil, add salt and sugar. Pour brine warm, and immediately put the plate on the vegetables and oppress. Withstand the pancreas at room temperature for about 4-5 days. Store cabbage in a cold place, always in brine.

Cabbage in Hungarian

This is an interesting interpretation of sauerkrautoriginally from Hungary. The taste is different from the traditional and this is the whole charm of this interesting snack. The recipe uses green tomatoes, so the dish can be called autumn, since only in the autumn all unripened tomatoes are available. Ingredients:

  • 700 gr. red cabbage
  • 1 kg. cabbage
  • 500 gr. green tomatoes
  • 300 gr. sweet pepper
  • 50 ml. vegetable oil
  • 100 gr. salt
  • 10 gr. ground pepper

To fill:

  • 1 liter of water
  • 150 grams of salt
  • 50-70 gr of granulated sugar

Cooking method: With cabbage a few upper leaves are removed, it is washed and finely shredded. Peppers are washed, cleaned of seeds and also cut into thin strips. Green tomatoes are washed and cut into slices. Vegetables mix, salt and pepper, on top of them put a plate that fits in size, and oppression. All covered with a cloth and left in the room for 12 hours. After this time has passed, the formed juice is drained off. Water is boiled, salt and sugar are added. Hot brine poured vegetables, then boiled the vegetable oil and poured over the brine. Cabbage is allowed to cool and put in a cold storage place. We advise you to read: