Is it possible to ferment savoy cabbage for the winter, how to do it and what ingredients to use

Sauerkraut is one of the traditional dishes of Russian cuisine. It is also popular with other peoples. The classic recipe involves cooking a dish based on white cabbage, but other types are also used for fermentation. For example, Savoyard, also called Italian. It differs from the white one in appearance, composition and properties, as well as in the technology of preparation.

Is it possible to ferment savoy cabbage for the winter

Savoy cabbage leaves are softer than those of white cabbage, dense veins are practically absent. The vegetable is suitable for cooking cabbage rolls and has a delicate taste. It contains little sugar, but it is 2 times richer in protein and 1.5 times richer in fiber, which is necessary to normalize digestion.

Because of this composition and structure, Savoy cabbage is difficult to pickle, pickle and heat treatment. In comparison with white varieties, Savoy is less crispy and softer. But in general, the product is suitable for salting.

For pickling, choose large heads of cabbage weighing at least 0.5 kg. Pay attention to the stump. It should be of a uniform white color, without spotting, streaks and signs of deterioration.

If the leaves seem sluggish or dry, then the vegetable is not too fresh, therefore it is not suitable for fermentation. A quality product is distinguished by a uniform dark green color of the leaves and a corrugated structure. If you notice darkening, cobwebs or plaque, it is better to refuse to purchase.

Reference. Savoy cabbage of high quality with a regular and even rounded shape. The structure can be loose, since the leaves are loosely attached to each other. It is also worth paying attention to the variety: the late ones contain a greater amount of nutrients than the early ones.

How to ferment savoy cabbage

When fermented, Savoy cabbage is supplemented with various ingredients that give the finished dish a new taste.

Important! To get rid of bitterness, the vegetable is blanched for several minutes. Do not use dishes made of aluminum and its alloys for fermentation or cooking, as the color of the cabbage can change. This will not happen in an enamel pot. To prevent the vegetable from becoming too soft during cooking, add a little citric acid to the water.

Dill pickling recipe

Ingredients:

• 1 kg savoy cabbage;
• 1 small bunch of dill (to taste)
• 1 tbsp. l. salt;
• 1 liter of water;
• 2-4 allspice peas.

Recipe:

1. Remove the top leaves from the head of cabbage and chop into pieces of the desired size using a knife, a special grater or a food processor.
2. Chop the dill and add it to the prepared cabbage. Add allspice peas.
3. Mix all components until smooth.
4. Bring the water to a boil, dissolve all the salt in boiling water and cool the solution.
5. In capacity add the cooled salt solution with chopped cabbage, then cover and place under slight oppression for 2 days at room temperature.
6. Periodically release gases by piercing the cabbage with a small diameter wooden stick.
7. Move to storage in a cool place or refrigerator.

With cranberries

Ingredients:

• 5 kg of savoy cabbage;
• 500 g cranberries;
• 100 g of dill;
• 100 g salt.

Step by step instructions for cooking:

1. Chop the savoy cabbage, add salt and rub thoroughly by hand.
2. Place the cranberries in a sieve or colander and rinse well under running water. Pre-chop the dill.
3. Add dill and cranberries to chopped and salted cabbage, mix and place as tightly as possible in an enamel-coated pan, plastic container or glass jar.
4. Cover with rinsed whole savoy cabbage leaves, place a plate or wooden board on top and weigh about 0.5 kg.
5. Ferment for 2-3 days at room temperature... For 4-5 days, brine will appear - a sign that the dish is ready.
6. Move to refrigerator or subfloor for further storage.

With apple cider vinegar

Ingredients:

• 1 liter of water;
• 3 tbsp. l. Sahara;
• 1 tbsp. vegetable oil;
• 0.5 tbsp. apple cider vinegar;
• 10 black peppercorns;
• 3 bay leaves;
• a few cloves of garlic;
• 1 kg of savoy cabbage.

Step by step cooking:

1. Remove the outer leaves from the cabbage, chop coarsely, add garlic and tamp tightly into glass jars.
2. Bring the water to a boil, add salt, sugar, vegetable oil and spices.
3. Pour the contents of the jars with hot marinade, then roll up with sterile lids.
4. Store at room temperature, place opened jars in the refrigerator.

It is interesting:

How to ferment cabbage with cabbage correctly.

How is sauerkraut juice useful for the face and how to prepare various masks with it.

Conclusion

Savoy cabbage is suitable for pickling and pickling, although it turns out to be less crispy than white cabbage. Buy large heads of late varieties without signs of spoilage, use enameled dishes. Choose from any of the recipes and prepare a delicious, healthy and unusual dish that the whole family will love.