Cooking crispy cabbage for the winter

Cabbage itself is a super-healthy vegetable. Then you and vitamins, and calcium, and fiber is full.

And if it is also fermented, then enzymes are also added to the benefits, which are also very important for the body.

Crunchy sauerkraut recipes oh how much, almost every country they have. Let's get acquainted with the most delicious of them.

Read how to make crispy sauerkraut in this article.

Crispy sauerkraut

The recipe of cooking for three days, in brine.

It may not even be as useful as the traditional one, but there is also a useful process of lactic fermentation here. Let him go faster. It is prepared in a three-liter can.

Based on this, we take the ingredients:

• white cabbage - 2 kilograms;
• large carrot - 1 pc;
• salt - 1 tbsp. (with a slide);
• sugar - 2 tablespoons;
• water - 1.5 l;

Best for the leaven fit the most mature cabbage. Variety - or from late, or from the middle, properly cleaned and stowed. The leaves are crisp and dense. The taste is a little sweet. Carrots can choose any, but better bright orange, dense, ripe and also sweet. Salt suitable coarse, and indeed any, but not "Extra".

Cooking stages:

1. We clean our cabbage from the top leaves and cut. Carrot stew on a coarse grater. Mix everything in a bowl.


We put carrots and cabbage in a bowl

2. We put carrot and cabbage tightly in a jar. You can tamp with a crush, you can and hands. Fans of spicy can put fragrant pepper or laurel between the layers.


Put cabbage and carrots in cans

3. Brine is prepared separately. Add salt and sugar to our one and a half liter of water, bring to a boil and boil for another 2 minutes. Salt and sugar should be completely dissolved.


Cooking pickle for cabbage

4. Cool the pickle, pour the cabbage. It should be cold, because with hot cabbage it will turn out soft.


Fill the cabbage with brine

5. Lightly cover the neck of the jar with gauze or lid, just not tight. We put the jar in a wide bowl so that the pickle can run there. Let the bank stand in a warm place.


Put the jar in a bowl or plate

6. After a couple of days, it will be seen how the pickle runs out of the can. This is fermentation. When it becomes less, you can press the cabbage with carrots with a spoon so that it is still in the liquid. From time to time we pierce cabbage with a stick.


We pierce cabbage with a stick

7. After three days, you can determine the readiness of cabbage by its appearance. The pickle no longer escapes from the jar and the cabbage is lowered - it means ready. Once again we lower it and we tamp, then we place it in the refrigerator and close it tightly with a lid.


Close the cans in the refrigerator

Without brine

Cabbage is also needed here, either late or medium, the main thing is to remove all the spoiled and frozen vegetables. Frozen cabbage for fermentation is not suitable. It is better to sour in a wooden container, but in a city it is impossible to find one, so let's do three-liter cans.

Cooking quick cabbage without brine:

1. At the bottom of the jar we put a couple of cabbage leaves and a couple of currant, dill with seeds. Wash my cabbage and remove the top leaves, cut a stalk.


Put cabbage leaves and seasonings to the bottom of the jar

2. Wash and clean the carrots. All shred: carrot thin noodles, cabbage - straws. Salt and grind until the juice appears, while not destroying the structure of carrots and cabbage. For one kilogram of cabbage we take 100 g of carrots and 10 g of salt.


Shred cabbage and carrots or three on a regular grater

3. We put all the sliced ​​vegetables in jars, tightly ramming all the layers. After that, the juice should stand out. Cover the cans with cabbage leaves with clean cabbage leaves and on top with thick natural cloth or gauze. Top we put the oppression.


As a yoke, you can use a small jar of water.

4. Give the cabbage to wander at room temperature for two or three days. It is important to put the banks in the basin, as the juice will not only roam, but also run away. After it can be returned to the cabbage again. And she will throw gas and foam. Last deleted. At first its quantity will increase, and then decrease. When it is not at all, cabbage fermented. In the meantime, we remove the gas by piercing.

   For example, a long wooden stick, which we put on the entire depth of the dishes and over the entire surface. If you do not do this, the cabbage will turn out not only non-crisp, but also bitter. And on its surface mold will appear. Then you have to remove it, and gauze, cover, upper leaves and even oppression - thoroughly wash.



We pierce cabbage with a wooden stick

5. After fermentation, cabbage should be allowed to stand in a cool place with zero temperature. Now you need to ensure that the bank has always been pickle. Fully cooked cabbage will be in two or two and a half weeks. This can be determined by sour taste without bitterness and light brine.


Cabbage ready

French

This is a recipe for cabbage with apples, prunes and quince.

On one bucket you need:

• 1 lemon;
• a handful of salt;
• black pepper;
• 200 g of quince, apples and prunes;
• 100 grams of grapes;
• 8 heads of cabbage.

By the way, the French use this method to prepare not only white cabbage, but also red, and even color.

1. We cut the thick cabbages, remove the cabbage stumps and cut the vegetables into thin strips. Rubbed with salt, put in a barrel or a bucket.


Put cabbage layers in a barrel

2. Top with black pepper, grapes, quince and apples slices. The next layer is cabbage again. We crush it properly and stack the apples, black pepper and prunes. Put cabbage on top again, and lemon slices on it.


Add spices and other ingredients.

3. We continue to lay out everything in the same sequence until we fill the dishes. At the very top put cabbage leaves and linen fabric. Cover with a circle of wood and a load.

   Here it is important that the circle is covered with cabbage juice, but if this did not work out, add salted hot water. For 21 days, leave the dishes with cabbage in a warm place.



Set the oppression

4. While she is wandering, she should be periodically inspected and the oppression, the circle and the cloth should be washed. After another three weeks we take out the cellar. Only after that the French crispy cabbage is ready.

In the Russian tradition, in addition to the classic recipe, there are others. So, we always have cabbage with additives, such as cranberries or beets. But there are other, more "exotic" recipes.

In Korean

Kimchi has long been the heritage of world cuisine. So, you can cook it yourself.

We will need:

• 3 kg of white cabbage;
• a pair of large carrots;
• head of garlic.

For the marinade:

• litere of water;
• sunflower oil;
• vinegar (250 ml);
• sugar (250g);
• salt (50 g);
• spice.

1. Cut cabbage or shred, carrot three on a special grater, cut garlic into three parts. Put in the pot.


We rub carrots on a special grater

2. Marinade cook like that. We bring the water to a boil and put all the ingredients in it, after which we bring to the boil again, but do not boil so that the vinegar will not lose its properties.


Cooking marinade

3. Pour the cabbage with boiling liquid, cover with a lid and leave it under the yoke. Kimchi is ready in 12 hours.


Kimchi

Sauerkraut for the winter is a great way to provide yourself with natural products full of vitamins. Moreover, the recipe can be chosen to your liking, and it is not difficult to prepare a tasty and healthy dish and you can do it quite quickly.

Watch the video: Quick Winter evening Snack recipe. Crispy & very Tasty Cabbage Pakora. surely you will love (April 2024).