Rus Articles Journal

How to make fermented and pickled cabbage for the winter? Whether

It is possible to live all winter without sauerkraut? Crackling, small chopped - fine snack both to festive, and by a family lunch. Sauerkraut is very useful. In it all vitamins of fresh cabbage remain. And in the course of fermentation the carbohydrates which are contained in it turn into curative lactic acid. Today I offer you several not really difficult recipes of cabbage in preparation.

That sauerkraut always had refined taste, follow the following rules at its preparation:

1. Heads of cabbage have to be white, green leaves do a brine bitter.

2. Surely pierce cabbage a wooden stick to the bottom during fermentation.

3. The cabbage does not love salt, on 10 kg of the chopped cabbage - 200 - 250 of salt - is no more!

To truncate process of the shredder of cabbage (and other vegetables), it is possible to use food processors. Time - it is also chopped! Fantasy!

Sauerkraut

goes On 2 kg of the chopped cabbage 5 teaspoons of salt and a teaspoon of sugar. Mix cabbage with addition of the carrots grated on a large grater with salt, lay in bank and leave in the warm place. Periodically pierce cabbage a wooden stick.

Cabbage with apples chop

of 5 kg of cabbage, grate 300 g of carrots, cut 150 g of apples segments. Well mix and add 400 g of sugar, 100 g of salt, a tablespoon of peppercorn, caraway seeds. Once again mix and leave for 2 hours.

Further prepare marinade. On 1 l of water it is necessary to take 0,4 l of vinegar and to boil. In the prepared one-liter jars on a quarter pour the cooled-down marinade and lay cabbage more densely. To sterilize 30 minutes.

Cabbage Ostrenkaya

it is required by

For its preparation to b: 3 kg of cabbage, 3 heads of garlic and 5 average carrots.

Cut cabbage largely. Clean garlic, and small cut. Chop carrots straws. Mix everything.

Mix 2 tablespoons of chili powder, 2 tablespoons of salt, 0,5 glasses of sugar, 1 tablespoon of vinegar, a glass of vegetable oil and a glass of water. Fill in with this marinade the prepared vegetables. Again carefully mix and fill in 1 l of boiled water. The cabbage will stand 3 days and will be ready!

Cabbage with beet take

On a bucket 8 kg of cabbage, 300 g of beet, 100 g of horse-radish, 100 g of garlic, 100 g of parsley (it is possible a root) and 3 pods of bitter pepper (for those who love more sharply). Then prepare a brine: you will boil 4 l of water, 200 g of salt, 200 g of sugar. Cut cabbage with large pieces - a head of cabbage on 6 - 8 parts, cut parsley and garlic small, beet - cubes, grate horse-radish. Put everything in a bucket, fill in with a warm brine, put freight and leave in the room for two days. It is periodically necessary to pierce cabbage a wooden stick. Then for 5 days take out a bucket on cold.

Cabbage with bay leaf chop

of 10 kg of cabbage and mix from 250 g of salt and 150 g of sugar. Add 15 bay leaves. Densely lay in a bucket and sustain at the room temperature of 5 days. Shift in one-liter jars and sterilize 40 minutes. Roll up.

Cabbage Ordinary Cabbage together with carrots chop

in a 3-liter jar. Prepare a brine - 0,8 l of boiled water and 2 tablespoons of salt. Fill in cabbage with this brine and leave for 3 days, do not forget to pierce it a stick from time to time. For the fourth day cast a glass of juice from banks, dissolve in it 0,5 glasses of sugar and fill in with this brine cabbage for 2 hours.

Appetite pleasant to you, dear readers! Let cold winter days will blow softly to you fragrant cabbage!