Sauerkraut - preparation recipes

When my family got tired of sauerkraut prepared according to the classic recipe without additives, I decided to experiment and, when fermenting, added chopped apple slices and grated carrots to the cabbage. It turned out very tasty. The sauerkraut was crispy, the apples gave it some punch, and the carrots had a nice color. I am happy to share my quick recipe.

Cumin has long been used to ferment vegetables in the cuisines of different nations. Sauerkraut with caraway seeds turns out crispy, tasty and surprisingly aromatic if you know some secrets of preparing the preparation.

Delicious crispy sauerkraut is a traditional homemade preparation for the winter. During the cold season, it is a source of many useful substances and is the basis of many dishes.

Sauerkraut, and even with bell peppers and carrots, is a powerful vitamin bomb. In winter, such homemade preparations will save you from vitamin deficiency. In addition, it is so tasty that it has firmly taken pride of place on our table. Anyone can prepare several jars of such sauerkraut for future use. This does not require large financial costs, a lot of time, or special skills.

This recipe for quick sauerkraut was told to me when I was visiting and tasted it. I liked it so much that I decided to pickle it too. It turned out that ordinary white cabbage can be made very tasty and crispy very quickly.

Some varieties of cabbage are not distinguished by their juiciness, and winter varieties are even “oaky”. It is impossible to use such cabbage for salads or borscht, but it can be fermented in brine. Typically, such cabbage is fermented in three-liter jars and pickled as needed throughout the year. This type of fermentation is good because it always produces cabbage.

Sauerkraut has one strange property. It tastes different every time, even if it is made by the same housewife, according to the same recipe. When preparing cabbage for the winter, you never know for sure what it will turn out like. To ensure that the cabbage turns out delicious in any case, you should use old pickling recipes and remember some tricks.

Recently, many housewives have given up preparing vegetables for the winter. But this is only because there is nowhere to store all these jars of pickles. There are no cellars anymore, and the storerooms are sometimes too warm.If jars of pickled vegetables are normal, then pickled vegetables become acidic and become inedible. Some pickles can be frozen, and sauerkraut is one of them.

Cauliflower is usually boiled, fried, and used mainly for preparing first and second courses. And it is extremely rare that it is pickled or fermented, and this is in vain. Cauliflower contains a lot of vitamins, and when fermented, all these vitamins are preserved, unlike second courses, where the cabbage is heat treated.

Korean cuisine is distinguished by its pickles. Sometimes it’s very difficult to just walk past the rows at the market where pickles are sold and not try something. Everyone already knows carrots in Korean, but pickled Chinese cabbage “kimchi” is still new to us. This is partly because there are many ways to make kimchi sauerkraut, and each of these recipes claims to be the most correct.

The kroshev recipe originated in the good old days, when housewives did not throw away food, but tried to save as much as possible from the harvest. Traditionally, crumble is made from green cabbage leaves that are not included in the head of cabbage, but are surrounded by burdocks in a dense fork. Now they are cut off and thrown away, but before, it was a necessary component for cabbage soup and borscht.

In winter it is quite difficult to find good cabbage for cabbage rolls. After all, dense heads of cabbage are left for storage, and such cabbage is literally made of stone. It makes an excellent borscht or salad, but disassembling the head of cabbage into leaves for preparing cabbage rolls will no longer work. You can use the recipe for how to pickle cabbage for the winter for cabbage rolls and make this task easier for yourself.

Lightly salted cabbage is a dish that you won’t be ashamed to put on the table, and if you eat it all, you won’t feel sorry. Lightly salted cabbage is used for stewing and preparing first courses. It is rich in vitamins, and simply, properly salted cabbage is incredibly tasty.

Today I will prepare a simple and unusual recipe for a lean snack made from autumn vegetables, after preparing which we will get delicious sauerkraut with vegetables. This dish is easy to prepare and does not require much expense. And what is very important is that it is a healthy dish. Fermentation occurs naturally without adding vinegar. Therefore, such a preparation can rightfully be considered [...]

“The cabbage is good, a Russian appetizer: it’s not a shame to serve it, and if they eat it, it’s not a pity!” - says popular wisdom. But so that there really is no shame in serving this traditional treat, we will ferment it according to a proven classic recipe, exactly the way our grandmothers have done it since time immemorial.

The time comes when elastic cabbage heads ripen in the beds, and many different types of cabbage appear in markets and stores. This means we can prepare this vegetable for future use, so that in winter cabbage dishes will diversify our table and delight our family. It's time to get out the cutting boards, shredders, sharp kitchen knives - and get to work!

As soon as the heads of late cabbage began to ripen, we began to prepare sauerkraut, for now it was for quick cooking.

Sauerkraut, with its sourness and slight spiciness, is excellent for preparing cabbage rolls at home. And if delicious cabbage is also used as a filling, even the most fastidious gourmets will appreciate the recipe. The advantages of such a preparation are a minimum of ingredients, short cooking time and the usefulness of the original product.

Fresh white cabbage contains a lot of vitamins and microelements. Do they remain in fermented water? And how is sauerkraut beneficial for the body?

Homemade pickling of cabbage for the winter is a process that seems to have been known for a long time for all of us. But are you doing everything right and how tasty is your sauerkraut? In this recipe, I will try to explain in detail how to salt cabbage, what processes occur during fermentation and what to do so that the cabbage does not become acidic or bitter, but always remains fresh - tasty and crispy.