Simple but tasty ways to pickle cabbage without brine and storage features

There are many ways cooking sauerkraut: Magazines, Internet forums and cookbooks are full of recipes, and mothers, grandmothers or girlfriends will always give the housewives a couple of new tips.

The special value of the dish is given by the organic acids, mineral compounds and carbohydrates contained in it. The fermentation process makes the cabbage softer, due to which the vegetable is better absorbed.

In the article, we will share the most delicious recipes for salting cabbage without brine.

Why salt cabbage without pickle

Cabbage cooked without brine is the classic and oldest recipe. The vegetable turns out to be more "vigorous" and remains crispy for a long time.

The advantages and disadvantages of this method

Let's consider in more detail the advantages of fermentation in the "dry" way:

• the dish has a richer taste;
• the juice released during salting has many useful properties, which are partially lost when brine is added;
• juice has a positive effect on the gastrointestinal tract, relieves constipation and dysbiosis;
• has a choleretic effect, prevents the development of urolithiasis;
• helps in the treatment of parasitic infections without negatively affecting the liver;
• juice stimulates the natural production of insulin, helps to restore the body after a course of chemotherapy.

There are also disadvantages:

• not every vegetable is suitable for dry fermentation - if the cabbage is not juicy enough, it will not be possible to ferment it, but this rarely happens with late varieties;
• Sauerkraut sauerkraut is stored longer than salted cabbage in its own juice.

Selection and preparation

Half of the success in cooking is the selection of good cabbage:

• late varieties of a flattened shape are best suited for fermentation;
• choose a vegetable weighing more than 1 kg - small heads of cabbage did not have time to accumulate vitamins and absorb sweetness;
• when squeezed, a good vegetable will not lose its shape - if this happens, it means that the head of cabbage is cut ahead of time and it will not be possible to ferment it without brine due to lack of juice;
• the leaves of high-quality cabbage, when squeezed, release juice and crunch appetizingly;
• choose a head of cabbage of a light shade and without visible damage;
• tear off a cabbage leaf without traces of pests, otherwise a ready-made dish go bad because of the products of their vital activity;
• it is better to cut a head of cabbage after the first frost - it contains more sugar and juice;
• if you buy a vegetable in a store or on the market, choose varieties and hybrids Slava 1305, Moskovskaya, Valentina, Aurora, Countess, Belorusskaya 455, June, Kazachok, Rinda, Tobia, Gift, Menza F1, Aggressor, Amager 611, Moscow late 15, Kharkov winter, Geneva F1, Turkiz, Atria F1, Miracle for salting F1, Kvashenka, Polar MC, Megaton F1, Jubilee F1;
• before cooking, clean the cabbage from dirty leaves, do not wash the head of cabbage;
• a manual shredder is best suited for slicing - the straw will turn out to be thin and neat (12 mm each).

Containers

In Russia, wooden barrels were used for salting cabbage; in such a container, the dish turns out to be the most delicious.

Attention! To prevent the bottom of the wooden barrel from rotting, a pallet is placed under it - the container will not come into contact with the wet floor of the cellar.

Now most often they use cans or large enameled pans... If you don't plan on storing your cabbage all winter, use food grade plastic or ceramic utensils, but glass is preferred. Metal and aluminum containers are not suitable for fermentation.

The main requirement for dishes for preparing pickles is its sterility.

How to salt cabbage without brine

All recipes for dry salting of cabbage are based on the principle of grinding it with salt... As a result, juice is released, in which the vegetable is fermented.

Ingredients and proportions

Required:

• cabbage - 2 kg;
• carrots - 2-3 pcs.;
• salt - 40-50 g (you cannot use iodized salt);
• sugar - 1 tsp.

Cooking instructions

Step-by-step instruction:

1. Chop the cabbage.
2. Add carrots chopped on a coarse grater.
3. Sprinkle with salt and sugar; add the last ingredient if desired. No sugar is used in the classic recipe.
4. Mash all ingredients until juicing. This is most conveniently done on a cutting board.
5. Put the cabbage in a container, tamping it as much as possible. 2 kg of cabbage fits into a 3 liter jar.
6. Place under a press, the weight of which is 10% of the total mass of the product, for example, in the form of a can of water. Put the oppression in such a way that juice flows from the edges.
7. After two days, the fermentation process begins, it proceeds best at a temperature of + 18-20 ° C.
8. Twice a day, pierce the cabbage with the back of a wooden spatula to escape the gas generated during fermentation. Otherwise, the dish will turn out to be bitter.

At 10-12 days, the fermentation process ends, lactic acid is formed, which plays the role of a preservative and protects the vegetable from spoilage. During fermentation, foam forms on the surface. The readiness of the dish is indicated by clear juice and the cessation of gas evolution. The product becomes crispy.

This cabbage is served to the table, sprinkled with oil and, if desired, adding onions.

Variations of the recipe for dry salting of cabbage

You can diversify the taste of a dish prepared according to a classic recipe by adding spices and other ingredients, changing the shape of the vegetable's cutting:

• add 8 black peppercorns and 4 bay leaves to the classic recipe, then the dish will acquire a more spicy taste;
• add cumin and dill seeds to taste - with such additives, the dish is fermented for 10 days;
• hold the apples cut into quarters in salted water, pickle the cabbage with apples 12 days;
• Cover the bottom of the sterilized bucket with horseradish leaves, lay out carrots and cabbage in layers, sprinkling with lingonberries and cranberries, cover the container with gauze, put under oppression for 10 days.

Features of storing such a workpiece

If you decide to store the product in the refrigerator, set the temperature below + 5 ° C, otherwise the cabbage will remain fresh for no more than 3 days.

If you've cooked a lot of pickles, place the jars in a garage or basement with temperatures between 0 ° C and + 5 ° C. When the temperature rises to + 10 ° C, the fermentation process resumes. Pickles are also stored on the balcony, but at temperatures below 0 ° C, the jars are covered with warm clothes and raised above the floor.

Other factors are also taken into account:

• indoor air humidity - 85-95%;
• banks are placed in a place protected from direct sunlight.

How long a product stays fresh depends on its storage location:

• in a refrigerator in a closed jar - 3 months, in an open one - no more than 10 days;
• in the cellar - 3 months;
• at an air temperature above + 10 ° С - no more than 3 days;
• on the balcony at an air temperature of +5 to 0 ° С - from 4 to 5 months;
• in the freezer - up to 8 months, the defrosted product can be eaten within 5 days.

A prerequisite for long-term storage of pickles is thoroughly sterilized jars in a steam bath, in an oven, or their treatment with soda. The cause of the appearance of mold on the product is bacteria that die only with high-quality sterilization.

The juice released during fermentation covers the entire product. In addition to extending the shelf life, it will help preserve the vitamin C found in cabbage.For long-term storage, the jar is hermetically closed with a plastic lid.

Helpful hints to extend the shelf life of the product:

• pour oil on the surface of the workpiece - this is an excellent preservative;
• sugar will stop the fermentation process;
• if the cabbage is a little acidic, it is used to prepare hot dishes, after washing it and adding a little sugar;
• mustard will help prevent the growth of harmful microbes - pack it in cheesecloth and place in a bowl with cabbage;
• add cranberries or horseradish when cooking.

Conclusion

Cabbage is useful in any form, including sauerkraut. Vitamins B and C, contained in it, remain for a long time even in an acidic environment. That is why it is especially useful to eat sauerkraut in winter, when there is a lack of vitamins.

Vinaigrette, borscht, pies are made from it, or simply stewed. The shelf life of the product will increase due to high-quality sterilization, correctly selected container and storage location, as well as compliance with the temperature regime.