How delicious and easy to cook sauerkraut with ginger

Sauerkraut contains a whole range of vitamins and minerals that strengthen the immune system in the cold season and help the body cope with colds. In combination with ginger, the mixture effectively protects against viral infections, restores the intestinal microflora.

Selection and preparation of ingredients

For pickling, cabbage of a late or medium late variety is suitable... The whiter the leaves, the crisper the snack will be.

Choose dense vegetablesthat crunch when squeezed. Those with dark spots, mold, damage are not suitable.

Fresh ginger root is firm and smooth... A loose structure, wrinkled skin, dark spots and mold indicate a long or improper storage of the spice, which has lost its usefulness and taste. The fresher and longer the ginger, the more essential oils it contains.

Before the ingredients are mixed and sent to fermentation, they are prepared... 2-3 top leaves are removed from the head: they are already lethargic, damaged and will not crunch. The vegetable is chopped into thin strips, squares, or simply divided lengthwise into several parts. The ginger is peeled and rubbed or cut into strips.

On a note! With the dry method of fermentation, 1 tbsp is put on 1 kg of cabbage. l. salt with a slide (30 g). For the pickle method, 1 kg of vegetable will require 1 tbsp. l. salt without a slide (25 g).

Why is ginger in the recipe

This spice has a positive effect on health, leaves a pleasant aftertaste after eating a snack.

The benefits of sauerkraut with ginger:

• improves the functioning of the digestive system;
• reduces the risk of colds;
• promotes fat burning;
• has antioxidant properties;
• improves complexion.

Thanks to the warming properties of ginger, such a vitamin salad is indispensable in the cold season. to fight colds and flu.

Other ways to harvest cabbage:

Delicious recipes for sweet sauerkraut

How to ferment cabbage with cabbage correctly

The best country style sauerkraut recipes

How to cook

The classic ginger recipe differs little from the popular sauerkraut recipe. The main difference is in the spice addition.

Ingredients:

• 1 kg of white heads of cabbage;
• 20 g of ginger root;
• 2 medium carrots;
• 1 tbsp. l. salt.

Preparation:

1. The cabbage is cleaned of outer leaves and chopped into thin strips.
2. Transfer to a deep container, add salt. Knead well with clean hands until the vegetable is soft and juiced.
3. Carrots, ginger are peeled and rubbed coarsely. Add to cabbage and crush again.
4. They taste the mixture and adjust the amount of ingredients.
5. The resulting mass is tightly placed in jars along with the juice. Leave to ferment under a lid at room temperature for 2-3 days.
6. The contents are pierced with a knife or other thin object twice a day to release excess carbon dioxide.
7. When fermentation stops, the jar is tightly closed and put into the refrigerator.

During fermentation, it is better to put the container in the panso that excess liquid does not flow past. Do not put the lid on too tightly: carbon dioxide from fermentation should escape.

By the way! Cabbage acquires a special taste a week after fermentation.

Recipe variations

There are many variations on the classic ginger sauerkraut recipe. With the addition of various ingredients, the familiar salad takes on new notes in taste and aroma.

With ginger and apple

The apple will add fruity notes and a pleasant sweet and sour flavor to the salad.

Ingredients:

• 1 kg of cabbage;
• 3 carrots;
• 1 tbsp. l. ginger root;
• 1 apple;
• 1 tbsp. l. salt.

Preparation:

1. Head of cabbage is chopped into thin strips. Carrots, apple and ginger are rubbed coarsely.
2. Mix the ingredients in a large bowl and add salt. Allow to stand for 30 minutes to allow the juice to stand out. They crush everything well with their hands.
3. Transfer the mixture to a glass jar, tamp it tightly so that air can escape. Pour all the juice so that the vegetables are covered with it.
4. Keep the snack at room temperature for 3 days, periodically piercing the contents with a knife to the very bottom. By the end of the third day, the jar is closed and placed in the refrigerator.

With ginger and garlic

The recipe is interesting in that garlic, together with ginger, gives the cabbage a special piquancy.

Ingredients:

• 1 kg of cabbage;
• 1 carrot;
• 20 g fresh ginger;
• 3 cloves of garlic;
• 1 tbsp. l. salt.

Preparation:

1. The head of cabbage is chopped on a special grater or chopped into not too narrow strips.
2. Carrots are grated on a coarse grater. Ginger is cut into thin slices. Garlic is passed through a special press or rubbed.
3. In a large saucepan, mix all the ingredients, stir them with salt to let the juice flow.
4. Place it tightly in a glass jar, pour all the juice into it.
5. Leave the mixture to ferment at room temperature for 2-3 days. Carbon dioxide is released twice a day with a knife.
6. At the end of fermentation, close the jar tightly and put it in the refrigerator.

Read also:

Cooking amazing sauerkraut with grapes

How to properly ferment cabbage in a bucket

With ginger and beetroot

Beets contain a lot of sugar, so the fermentation process is faster. The final product takes on a beautiful ruby ​​color.

Ingredients:

• 500 g each red and white cabbage;
• 1 medium beet;
• 20 g ginger;
• 1 tbsp. l. salt;
• 2 carrots;
• 2 cloves of garlic.

How to cook:

1. The cabbage is chopped into thin strips. With clean hands, knead with salt until the vegetable becomes soft, gives juice and decreases in volume.
2. Beets, carrots and ginger are rubbed coarsely. Chop the garlic.
3. Transfer vegetables to cabbage. Once again, everyone crumples with their hands for 5 minutes.
4. Place the mixture tightly in a glass jar. Pour the remaining juice in the container. Cover, but do not seal tightly.
5. Leave in a room at room temperature for 2 days.
6. Twice a day, the can is opened, carbon dioxide is released with a knife.
7. After fermentation, the jar is tightly closed and stored in the refrigerator.

With mustard

In addition to the added flavor, mustard prevents spoilage of the snack, as it prevents the growth of bacteria.

Ingredients:

• 1 kg of white cabbage;
• 1 medium carrot;
• 1 tbsp. l. mustard;
• 1 tbsp. l. salt.

Preparation:

1. The head of cabbage is chopped. Peel the carrots and cut them into narrow strips.
2. Vegetables are combined with salt in a large container and crumpled by hand until juice appears. Add mustard and mix.
3. The mixture is tamped, a plate with a load is placed on top (for example, a jar filled with water).
4. Cover with a kitchen towel and refrigerate for 1.5-2 weeks. Pierce with a knife regularly.
5. The finished cabbage is transferred to glass jars, tightly closed, stored in the refrigerator.

No aluminum containers are used for fermentation and storage of snacks and enameled pots with chips: oxidation processes will begin in them and harmful substances will enter the product.

Important! Suitable containers: glass, wood or enamel containers.

Pickled cabbage with ginger

Such a vegetable has a particularly piquant, moderately spicy taste.

Ingredients:

• 1 kg of cabbage;
• 1 carrot;
• 20 g fresh ginger;
• 3 cloves of garlic.

For the marinade:

• 500 ml of water;
• 1 tbsp. l. without a slide of salt;
• 1.5 tbsp. l. Sahara;
• 2 tbsp. l. vegetable oil;
• 3-4 peas of allspice;
• 2-3 bay leaves;
• 3 tbsp. l. apple cider vinegar.

Preparation:

1. The cabbage is chopped into medium-sized square pieces. Carrots are cut into strips.
2. Finely chop or rub the garlic. The ginger root is cut into thin slices.
3. Mix all the ingredients in a large saucepan and crush a little. Placed tightly in glass jars.
4. To prepare the marinade, boil water, add salt, sugar, vegetable oil, peppercorns and bay leaves to it. Boil for another 10 minutes.
5. Remove the marinade from the heat. Remove the lavrushka and add vinegar.
6. Cover vegetables completely with hot brine.
7. Allow to cool, cork tightly and put in the refrigerator.

Terms and conditions of storage

Subject to the storage conditions, the snack will keep its taste and useful properties:

• ideal temperature - from + 1 ... + 5 ° С;
• air humidity - 85–95%.

Good fridge or cellar suitable... In the freezer, the shelf life is increased to 8 months. Cabbage is not re-frozen, so it is laid out in small portions.

Expiration date in plastic containers is 3 to 6 days.

Most convenient and popular storage option - glass jars... They are pre-washed well with soda and sterilized. So vegetables will not lose their properties for 1–1.5 months. Vegetable oil poured on top increases shelf life.

Important! The brine must completely cover the vegetables, otherwise the top layer will deteriorate and darken.

Sauerkraut in the refrigerator, open, does not deteriorate within 7-10 days... In a tightly closed jar, vegetables will last for about 2 months.

Tips from experienced housewives

Important nuances and tips to make your snack tasty and crispy:

• the cabbage is not cut too finely, the optimal width is 5 mm;
• ginger is best grated or cut into thin slices;
• do not take coarse iodized salt;
• the temperature for fermentation is maintained within the range of + 20 ... + 24 ° C.

The longer the snack is stored, the sour it becomes.

Conclusion

Sauerkraut with ginger is not only tasty, but also a healthy product. The preparation of this snack is simple and does not take much time.

It is important to observe the proportions of the ingredients, during fermentation, periodically pierce the mixture with a knife to release carbon dioxide, tightly close the containers with vegetables and store them in a cool, dark place.