How to ferment cabbage at home

Sauerkraut is considered one of the most popular homemade salads. It contains many useful enzymes that have a beneficial effect on the state of the body. There are a lot of technologies for making sourdough. Consider each method in more detail, highlight the main aspects.

Necessary fermentation equipment

• gauze fabric;
• three-liter glass jar;
• enameled pan (about 9-10 liters.);
• big sharp knife.

Sauerkraut: a classic of the genre

• carrots - 2 kg.
• granulated sugar - 150 gr.
• white cabbage - 9 kg.
• salt - 350 gr.
• dill - the amount 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. So that the cabbage does not turn yellow during the fermentation process, carrots should not be rubbed on a grater.
3. Peel the cabbage from spoiled leaves, chop finely and remove the stump. Put the vegetable in a saucepan in a saucepan, adding the ingredients “by eye”.
4. Pour the excess brine into a clean container and refrigerate. Moisten gauze with cold water and cover the 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 rinse off the foam formed during the fermentation process (flushing).
6. Rinse the cabbage only in cold water. Remove the press, rinse with gauze and a plate. Remove the foam with a clean, damp cloth.
7. Thread the cabbage with a wooden stick to the full depth of the container so that all the fermented gas comes out. This is done in order to prevent acidification of the salad.
8. The first 3-4 days there is a violent reaction of pickling with the release of foam. Once this process is over, you can start tasting.
9. Upon completion of all manipulations, pack the cabbage tightly in a small glass container. If necessary, add previously cleaned brine. Store the appetizer in a cool place. Do not let the contents dry by adding juice.

Sauerkraut with horseradish

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

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

Sauerkraut with cranberries

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

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

Sauerkraut with Beets

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

1. Chop cabbage finely or cut into petals. Grind beets and carrots on a coarse grater. Pass the garlic through the press to get the gruel.
2. Cut pepper into strips, seeds should not be thrown away, they will come in handy. Chop the onion rings.
3. Stir the vegetables and put them in a glass container. Pour 1 liter into a small pan. water, add sugar, salt, vinegar and bring to the appearance of the first bubbles. Then pour the vegetables with hot brine. Close the lid, leave to infuse for a day.

Sauerkraut with apples

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

1. The final result directly depends on the quality of the chosen cabbage. It is very important that it is juicy and crispy. Carrots are also important, choose small young fruits.
2. Remove the damaged leaves from the cabbage, finely chop the head of cabbage. Transfer the chopped product into a deep container, add salt and mix well, squeezing the cabbage with your hands. In this case, the vegetable will secrete a sufficient amount of juice.
3. Grate the carrots on a coarse grater, then mix with cabbage and mix again, squeezing the vegetables. Chop the apples into thin slices, peeling them only of the core. Mix all the ingredients.
4. In the container in which the cabbage will be fermented, it is necessary to press it on top. This is done so that the vegetables are completely covered with brine. Keep the cabbage in this state for about 4 days.
5. Do not forget to clean the foam and pierce the contents with a wooden skewer to drain the fermented gas. After the specified time, conduct a tasting. If the cabbage is ready, put it in the refrigerator.

Sauerkraut with herbs and pumpkin

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

1. Peel and chop ripe pumpkin into slices. Sprinkle the vegetable with sugar and wait for the juice to stand out. Chop the cabbage with a sharp knife and grind it with salt.
2. Cut the greens, add to the chopped vegetable. In a pre-prepared container, add cabbage, then put the pumpkin and cover with a sterile cloth.
3. Put the cabbage under the press, leave to simmer at room temperature. After 4-5 days, taste the salad. If ready, put the contents in the refrigerator.

Red Sauerkraut

• salt - 35 gr.
• red cabbage - 1.5 kg
• cloves - 7 pcs.
• apple cider vinegar - 70 ml.
• granulated sugar - 35 gr.
• peas - 10 pcs.
• bay leaf - 6 pcs.
• garlic - 5 cloves

1. Take a sharp knife and finely chop the cabbage. Pound the chopped vegetable with salt so that it gives out the liquid. If your hands have stained, wash off the marks with lemon juice.
2. Put 3 pcs in pre-prepared glass jars. peppercorns, bay leaf, 1 garlic clove and 3 cloves. Then tightly lay the cabbage, add apple cider vinegar to each container.
3. In 400 ml. Dissolve sugar in hot water and pour the mixture into a jar. Place a towel on the bottom of the heat-resistant packaging. Place a bowl of cabbage in it and close the lid. Add water to the pan so that the liquid reaches the shoulders of the can.
4. Put the pan on the hotplate and pasteurize the contents for 10-12 minutes. Remove the glass containers from boiling water, roll up the lid. The availability period in this form will be at least 2 months.

Sauerkraut with bell pepper

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

1. Chop the cabbage into 4 parts and send into hot water, repeat the manipulations with bell pepper. Cut carrots and tomatoes into circles. Chop greens and peel the garlic.
2. Lay cabbage, tomatoes, zucchini, pepper in layers in a saucepan covered with protective enamel. Sprinkle layer by layer with herbs, garlic cloves (passed through a press crush) and grated carrots.
3. Make a pickle of 50 gr. salt and 1 liter water, mix until the crystals dissolve, fill the cabbage with a liquid. Cover the contents with sterile gauze and place the press. The salad will be ready after 3 days.
4. The recipe is not much different from the classic. The only difference is that vegetables are pre-poured with boiling water and put in layers in containers. 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 carrots on a coarse grater, chop chop cabbage. Grind chopped vegetables with salt in a container convenient for you.
2. Lay out the grapes in layers, then basil. Add honey and salt to boiling water (the quantity is calculated per 1 liter of water). Mix well, cover and let stand for 20 hours.

Stewed sauerkraut

• cabbage - 480 gr.
• pork fat - 35 gr.
• dry white wine - 50 ml.
• onions - 120 gr.
• bell 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 peppers from the legs, select the seeds. Cut it into 4 sections, chop each part with a thin straw.
2. Grate the cabbage, put it in a pickle, which is prepared from 1 liter. water and 60 gr. salt, leave for a day. After the expiration of the period, squeeze out the excess liquid, put the contents in a pan with hot pork fat.
3. Add chopped peppers, washed and peeled juniper berries, chopped onions to this. Set the burner to minimum power, cover the dishes with a lid.
4. Strain the contents until soft, 5-10 minutes before cooking, add bay leaf, wine and tomato paste. Stew 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, grate the fruit on a Korean carrot grater (diamond-shaped straw).
2. Mix the listed ingredients, shake them with your palms so that the juice comes out. Tamp in a sterilized glass jar, proceed with 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 it moves to the cold.
4. After 20 hours from the moment the fermentation begins, pierce the cabbage with carrots with wooden sticks. Such a move will allow the gas to escape.
5. After that, seal the container with a plastic lid, send it to the cold for final cooking. After two days, taste the cabbage, if necessary, let it brew for another day.

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

Video: express method of fermenting cabbage per day