How to ferment cabbage at home

Sauerkraut is considered one of the most popular homemade salads. It contains many beneficial enzymes that are beneficial for the body. There are many technologies for making sourdough. Let us consider each technique in more detail, we highlight the main aspects.

Necessary equipment for pickling

• gauze fabric;
• three-liter glass jar;
• enamel pan (volume about 9-10 l.);
• big sharp knife.

Sauerkraut: classics of the genre

• carrots - 2 kg.
• granulated sugar - 150 gr.
• white cabbage - 9 kg.
• salt - 350 gr.
• dill - quantity at the discretion

1. There is a variety of white cabbage "Glory", it is considered the most optimal for pickling. Try to get late varieties of vegetables. Make sure the leaves are completely white.
2. Take a large carrot, peel it and cut into strips. To the cabbage is not yellow in the process of fermentation, carrots should not be rubbed on a grater.
3. Peel cabbage from tainted leaves, finely chop and remove the stalk. Portionally put the vegetable in the pan, adding ingredients "by eye".
4. Pour the resulting extra brine into a clean container and put it in the fridge. Dampen cheesecloth with cold water and cover with cabbage.
5. Put a press through the fabric (a three-liter bottle of water will do). Soak the cabbage at room temperature for about one week. Be sure to wash off the foam formed during fermentation (washing).
6. Rinse the cabbage only in cold water. Remove the press, rinse with gauze cloth and a plate. Remove the foam with a clean, damp cloth.
7. Thread cabbage with a wooden stick over the entire depth of the container in order to get out all the fermented gas. This is done in order to prevent souring the salad.
8. The first 3-4 days a violent reaction of fermentation occurs with the release of foam. As soon as this process is over, you can start tasting.
9. Upon completion of all manipulations, tightly pack the cabbage into a small glass container. If necessary, add the previously cleaned pickle. Keep a snack in a cool place. Do not let the contents dry out by adding juice.

Sauerkraut with horseradish

• granulated sugar - 40 g.
• salt - 30 gr.
• filtered water - 1.5 liters.
• horseradish root - 2 cm.
• bay leaf - 8 pcs.
• pea pepper - 5 gr.

1. Chop the cabbage, mix with a grater carrots. Take a small saucepan, pour in water, add sugar and salt. Put on the burner and cook, cool the brine.
2. Finely chop the horseradish root. Put to the available vegetables. First, place bay leaves and peppers, then vegetables at the bottom of the glass jar.
3. Tamp the contents tightly, fill the container with brine. Leave in a warm place for 3-4 days, periodically piercing cabbage with a stick.

Sauerkraut with Cranberries

• honey - 60 gr.
• salt - 25 gr.
• cranberries - 150 gr.
• sunflower oil - 55 gr.

1. Grate the carrots on a large grater, finely chop the cabbage.Add salt and mix well, let the composition stand for 2 hours.
2. Mash the cabbage with your hands to make the juice stand out. Stir in sunflower oil, add pepper and honey. Next, pour in the berries and slightly knead the contents with your hands.
3. Prepack the resulting composition in sterile jars, tightly tamp, close the lids with holes. Insist for one week in a cold place, then proceed to tasting.

Sauerkraut with beets

• cabbage - 2 kg.
• carrots - 1 pc.
• beets - 1 pc.
• onions - 1 pc.
• salt - 25 gr.
• garlic - 6 teeth.
• chili pepper - 1 pc.
• filtered water - 1 l.
• vinegar - 160 ml.
• granulated sugar - 120 gr.

1. Chop the cabbage finely or cut into petals. Grind beets and carrots with a large float. Pass the garlic through the press to get a slurry.
2. Cut the pepper strips, seeds should not be thrown away, they will come in handy. Chop the onion into rings.
3. Mix the vegetables and put in a glass container. In a small saucepan pour 1 l. water, add sugar, salt, vinegar and bring to the appearance of the first bubbles. Then fill the vegetables with hot pickle. Close the lid, leave to infuse for a day.

Sauerkraut with apples

• salt - 55 gr.
• Simirenko apples - 250 gr.
• cabbage - 2.5 kg.
• carrots - 250 gr.

1. The end result depends on the quality of the selected cabbage. It is very important that it is juicy and crispy. Also important is the carrot, choose small young fruits.
2. Remove the damaged leaves from the cabbage, finely chop the head of cabbage. Put the chopped product in a deep container, add salt and mix well, squeezing the cabbage. In this case, the vegetable will produce a sufficient amount of juice.
3. Grate the carrots on a coarse grater, then mix with the cabbage and mix again, squeezing the vegetables. Chop the apples into thin slices, peeling them only from the core. Mix all ingredients.
4. In the container in which the cabbage will be fermented, it is necessary to press it down from above. This is done so that the vegetables are completely covered with brine. Keep the cabbage in this condition for about 4 days.
5. Do not forget to remove the foam and pierce the contents with a wooden skewer to divert fermented gas. After the specified time, hold a tasting. If the cabbage is ready, put it in the fridge.

Sauerkraut with herbs and pumpkin

• Lemon balm - 30 gr.
• salt - 150 gr.
• white cabbage - 3.5 kg.
• tarragon - 35 gr.

1. Peel and chop the ripe pumpkin into slices. Sprinkle the vegetable with sugar and wait for the juice to flow out. Chop the cabbage with a sharp knife and grind it with salt.
2. Cut the greens, add to the sliced ​​vegetable. Add the cabbage to the container prepared in advance, then put the pumpkin and cover with a sterile cloth.
3. Put the cabbage under the press, leave to stew at room temperature. After 4-5 days, taste the salad. If it's ready, put the contents in the fridge.

Sauerkraut Red Cabbage

• salt - 35 gr.
• Red cabbage - 1.5 kg
• Carnation - 7 pcs.
• apple vinegar - 70 ml.
• granulated sugar - 35 gr.
• pea pepper - 10 pcs.
• bay leaf - 6 pcs.
• garlic - 5 cloves

1. Take a sharp knife and thinly chop the cabbage. Pound the chopped vegetable with salt so that it gives away liquid. If your hands are dyed, wash off the traces of lemon juice.
2. Put 3 pieces into the prepared glass jars. pea pepper, laurel leaf, 1 clove of garlic and 3 cloves. Then put cabbage tightly, add apple vinegar to each container.
3. In 400 ml.hot water dissolve sugar and pour the composition into a jar. Put a towel on the bottom of heat-resistant containers. Put in it a container with cabbage and close the lid. Add water to the pan so that the liquid reaches the banks of the can.
4. Place the pan on the hob and pasteurize the contents for 10-12 minutes. Remove the glass container from the boiling water, roll the lid. The term of readiness in this form will be at least 2 months.

Sauerkraut with Bell Pepper

• zucchini - 1 pc.
• cilantro - 30 gr.
• Bulgarian pepper - 1.2 kg.
• tomatoes - 900 gr.
• parsley - 35 gr.
• chili pepper - 1 pc.
• garlic - 8 teeth.
• cabbage - 9 kg.
• carrots - 6 pcs.

1. Cut the cabbage into 4 parts and send it in hot water, repeat the manipulations with the bell pepper. Slice the carrots and tomatoes. Chop the greens and peel the garlic.
2. Lay layers of cabbage, tomatoes, zucchini, peppers in a pan, covered with protective enamel. Sprinkle with herbs, garlic teeth (passed through a press press) and grated carrots, layer by layer.
3. Prepare a brine from 50 gr. salt and 1 l. water, knead to dissolve the crystals, pour liquid cabbage.Cover the contents with sterile gauze and put the press. Salad will be ready after 3 days.
4. The recipe is not much different from the classic. The only difference is that the vegetables in advance are doused with boiling water and put in layers in a container. Store sauerkraut in a cool place.

Sauerkraut with grapes

• basil - 120 gr.
• honey - 110 gr.
• carrots - 250 gr.
• salt - 20 gr.
• grapes - 900 gr.
• cabbage - 2 kg.

1. Grate the carrots on a large grater, thinly chop the cabbage. Grind the chopped vegetables with salt in a convenient container.
2. Layer the grapes, then basil. Add honey and salt to boiling water (the amount indicated is based on 1 liter of water). Stir well, cover and leave to stand for 20 hours.

Stewed sauerkraut

• cabbage - 480 gr.
• pork fat - 35 gr.
• dry white wine - 50 ml.
• Onions - 120 gr.
• Bulgarian pepper - 180 gr.
• salt - 60 gr.
• bay leaf - 5 pcs.
• tomato paste - 60 gr.
• Juniper berries - 6 pcs.

1. Pre-peel the onion, cut it into small plates (cubes). Peel the capsicum from the legs, select the seeds. Cut it into 4 sections, chop each part into thin strips.
2. Grate the cabbage, put it in the pickle, which is prepared from 1 liter. water and 60 grams.salt, leave for a day. After the expiration date, squeeze out excess liquid, put the contents into the frying pan with red-hot lard.
3. Add chopped peppers, washed and peeled juniper berries, and shredded onions. Set the burner to minimum power, cover the dishes with a lid.
4. Tomit the contents to a soft consistency, 5-10 minutes before the readiness add the bay leaf, wine and tomato paste. Simmer the cabbage for another quarter of an hour, then turn off the stove and start eating.

Sauerkraut with honey

• carrots - 525 gr.
• drinking water - 1.8 l.
• White or red cabbage - 2.3 kg.
• rock salt - 60 gr.
• honey - 65 gr.

1. Remove the stalk from the cabbage, chop the vegetable with a sharp knife. Rinse the carrots and remove the top layer, rub the fruit on the carrot grater in Korean (diamond-shaped straw).
2. Mix the listed ingredients, shake them with your palms to make a juice. Tamp in a sterilized glass jar, proceed to the preparation of brine.
3. Mix hot water with salt and honey, wait for the crystals to dissolve. Cool the mixture, fill it with the contents of the container, wait 2 days.Initially, cabbage is aged at a temperature of 18-22 degrees, then moves to the cold.
4. After 20 hours from the beginning of the fermentation, poke the cabbage and carrots with wooden sticks. Such a move will allow gas out.
5. After that, seal the container with a plastic lid, send it in the cold for final preparation. After two days, taste the cabbage, if necessary, let it stand for another day.

When choosing cabbage for fermentation, pay attention to the stalk: if it is cracked, the fruit is crisp and juicy. Also, the head should be large and slightly flattened. View the popular recipes with the addition of cranberries, beets, pumpkins, grapes.

Video: Express ferment method of cabbage per day