Sauerkraut recipes with various ingredients

Sauerkraut is becoming a vibrant alternative to white vegetable salad. We will tell you in detail how to ferment red cabbage for the winter at home in order to preserve vitamins and minerals in it as much as possible.

Do you ferment red cabbage

There is an opinion that red cabbage, unlike ordinary white cabbage, is not suitable for pickling for the winter. This statement has no basis. The difference between the two types of this useful vegetable lies only in the fact that the heads of red cabbage are much denser, and therefore more difficult to shred.

Important! When working with red cabbage rubber gloves and an apron are recommended. The vegetable contains a lot of coloring pigment, which is not easy to remove from surfaces. Lemon juice can help remove stains.

Sauerkraut Recipes

Red cabbage is characterized by excellent taste, which is successfully complemented by simple products available to every housewife.

Reference. The upper leaves and stump are not used for food due to the high level of nitrates in them.

Cooking for the winter in a jar

For the lightest option pickled red vegetable no fancy ingredients required. A few dense heads of cabbage and spiced onions are enough.

Attention! Iodized salt must not be used for fermentation.

Components for the classic recipe:

• 7 kg of red cabbage;
• 1 large horseradish root;
• 1 large head of garlic;
• 3 large onions;
• 250 g of salt;
• 5 pieces. bay leaf.

Step by step cooking:

1. The cabbage is washed, dried and disassembled into individual leaves.
2. Each of them is cut into large pieces.
3. Onions are washed, peeled and chopped in half rings.
4. Horseradish root is chopped in a meat grinder or blender.
5. Garlic is cut into plates.
6. Cabbage, onions, garlic, horseradish and bay leaf are mixed in a separate wide container.
7. Add a little salt and knead.
8. Then the mixture is transferred into an enamel pan, tamped and put on top of the load.
9. Within 3 days, the product is fermented in a warm place. Periodically, it is pierced with wooden skewers to the very bottom.
10. After 3 days, the vegetables are transferred to glass containers and sterilized for 20 minutes over medium heat.
11. The cans are rolled up, wrapped in a blanket, left to cool completely, and then moved to the basement for storage.

Pickling with carrots and garlic at home

The unusual bright color of the red cabbage salad will attract the guests' attention. The anthocyanin contained in its leaves gives the taste a noble bitterness, which is compensated by sweet carrots and aromatic garlic. Regular consumption of this product reduces vascular fragility, reduces puffiness and strengthens the retina.

Ingredients for pickling with garlic and carrots:

• 0.5 kg of red cabbage;
• 2 medium carrots;
• 1 clove of garlic;
• 1 tsp salt.

Procurement process:

1. Carrots are washed, peeled and cut into thin strips.
2. The husks are removed from the garlic, rubbed on a fine grater or crushed with a special press.
3. Mix the two prepared vegetables and sprinkle with salt.
4. The cabbage is chopped and kneaded with your hands so that it becomes soft and gives juice.
5. All components are mixed in an enamel container and transferred to glass jars.
6. The vegetables are tamped tightly, leaving 2 cm to the edge of the neck so that the liquid does not pour out during fermentation.
7. Banks are placed on a pallet, the cabbage is pressed with a load.
8. The first 7 days, the fermentation process should take place in a room with room temperature. The product is pierced twice for the entire period with a wooden skewer.
9. If foam appears on the surface, it is carefully removed.
10. After a week, the oppression is removed, the banks are covered with nylon lids and sent to the cellar or refrigerator to continue the fermentation process.
11. After 5 days, the product is ready for use.

With instant cumin

To strengthen immunity without drugs and tidy up the diet, they are stocked up for the winter sauerkraut with caraway seeds.

Ingredients:

• 1 head of cabbage;
• 1 liter of water;
• 1 tsp cumin;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. Sahara.

Step by step cooking:

1. Brine is prepared: salt and sugar are dissolved in water.
2. Red cabbage is cut into thin strips for better juice output.
3. The slices are squeezed out until liquid is released, sprinkling with caraway seeds.
4. The vegetable is moved into a fermentation container and poured with brine, tamping. It should be completely covered with liquid.
5. A load is placed on top and left in a warm room for a day.
6. After a day, gas bubbles should form on the brine surface, indicating the correct course of the fermentation process.
7. The product is pierced with wooden sticks, left for another three days, the procedure is repeated three times.
8. The hallmark of ready-made sauerkraut is a rich fuchsia color.
9. The product is placed in a glass container under a nylon lid and stored in a refrigerator.

Is it possible to ferment red cabbage with white cabbage

Red and white cabbage are successfully fermented in tandem. In this way, the content of vitamins in the finished salad increases, and the appearance of the snack becomes even more appetizing.

In red heads, the carotene content is 4 times higher than in white ones. They also contain anthocyanin, which protects the body from the harmful effects of radiation.

Ingredients for mixed cabbage salad:

• 0.5 kg of red cabbage;
• 0.7 kg of white cabbage;
• 200 g carrots;
• 1 liter of water;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara.

Preparation:

1. The top leaves are removed from the cabbage, the heads of cabbage are not washed. Each fork is divided into 4 parts and cored.
2. Carrots are grated on a coarse grater.
3. A vegetable is chopped with a sharp knife, spread in colored layers in an enamel container. Sprinkle each layer with carrots.
4. Brine is prepared from water, sugar and salt.
5. The cabbage is tamped with a wooden crush so that its level is 10 cm below the edge of the container.
6. Vegetables are poured with brine and pressed with a load for 3-4 days.
7. The best temperature for the fermentation process is + 15 ... + 18 ° С.
8. Once a day, the product is pierced with wooden skewers, the excess foam is removed.
9. The finished workpiece is transferred to glass jars along with brine and stored in the refrigerator.

Conclusion

Fermentation of red cabbage does not cause any particular difficulties. The only caveat is the product's ability to paint work surfaces. Red cabbage does not differ in its exactingness to the storage place - the basement or the lower shelf of the refrigerator will do. In terms of the sourdough time, it is not inferior to a white-headed relative, and together with it, it gives a dish that is interesting in taste and aesthetic qualities.