Cooking technology and the best recipes for sauerkraut with sugar

Sauerkraut is a simple and useful preparation for the winter, as well as a simple and reliable way of long-term storage of vegetables. One of the most beloved methods of pickling cabbage in Russia is a recipe with sugar. It does not provide for culinary delights and the availability of a large number of expensive products.

In this article, we will tell you how to properly ferment cabbage with sugar, how to store and consume it.

Choosing and preparing a vegetable

Sourdough cabbage is bought in the fall, when late varieties suitable for fermentation ripen in sufficient volume and are inexpensive. Early varieties are used for making salads: they are green, soft and poorly fermented due to their specific chemical composition. The young vegetable from the brine becomes even softer and begins to rot.

Council. It is recommended to check forks for deformation. If, after the head of cabbage is squeezed in the hands, it has lost its shape, then it is spoiled or not suitable for pickling according to the variety.

The fork should not have rotten and frozen leaves, as well as traces of pests that feed on greenery. The stump of a vegetable suitable for winter sourdough is light, without spots and rings, which indicate the beginning of putrefactive processes in the fork.

Before canning, the swing is washed in cold water, excess leaves are cut off, too long stubs are cut off.

Why add sugar

Culinary experts who are not familiar with the recipe for the preparation with sugar, the question arises - why do they put it in and is it worth putting sugar when salting at all? Granulated sugar is a water absorbent. In other words, it draws water out of the cells. Sugar added to shredded vegetables speeds up the juicing process.

In addition, the classic recipe with sugar is a sweetish recipe. This option is suitable for those who do not like too sour taste.

How to ferment cabbage with sugar

Cabbage with sugar is fermented for only four days. The billet is sweet and sour and crispy.

Ingredients:

• cabbage - 1 pc.;
• carrots - 2 pcs.;
• water - 1 l;
• sugar - 0.5 cups;
• salt - 2 tbsp. l.

Preparation:

1. The cabbage is peeled, cut into four parts, and the stumps are cut.
2. Peeled vegetables are finely chopped.
3. Peel and wash the carrots.
4. Rub the carrots on a coarse grater.
5. Mix vegetables and salt.
6. Put the future workpiece in a container, do not ram it.
7. Pour vegetables with cold boiled water 5 cm above the level of the workpiece.
8. The container is left for 2-3 days at room temperature.
9. Twice a day, pierce the workpiece with a stick to release the gas.
10. After 2-3 days, drain the juice from the cabbage.
11. Sugar is dissolved in the drained juice and again poured into the jar.
12. Put the workpiece in the refrigerator for 8-10 hours.

Recipe variations

In Russian cuisine, there are many recipes for sauerkraut with sugar, for example, a recipe for a quick preparation, which can be served after 2-3 hours.

Ingredients:

• cabbage - 3 kg;
• carrots - 3-4 pcs.;
• garlic - 4 cloves;
• water - 1.5 l;
• sugar - 200 g;
• salt - 3 tbsp. l .;
• vegetable oil - 200 g;
• vinegar 9% - 200 g.

Preparation:

1. Shred cabbage in any way.
2. Grate carrots and garlic.
3. Vegetables are placed in a deep container
4. The hot marinade is poured into a container.
5. Cover with a lid and leave at room temperature for 2-3 hours.

Marinade:

1. Salt, sugar and vegetable oil are dissolved in water.
2. After boiling water, add vinegar.
3. Boil for 2 minutes.

With cranberries, rowan and apples

A tasty and beautiful blank is obtained by adding bright rowan berries and apple slices to it.

Ingredients:

• cabbage - 3 kg;
• carrots (medium-large) - 3 pcs.;
• cranberry - 150 g;
• mountain ash red - 150 g;
• apple (Simirenko, Antonovka) - 2 pcs.;
• salt - 3 tbsp. l.

Preparation:

1. Chop cabbage, grind with salt,
2. Rub the carrots on a coarse grater and mix with cabbage.
3. The workpiece is rammed into an enamel or glass container - in layers, with cranberries, rowan berries and apples, cut into slices.
4. They are put under oppression for 3 days.
5. Once a day, the oppression is removed and pierced with a stick to the bottom to release the gas.
6. Three days later, cabbage is laid out in jars, tamped and poured with brine, which remained in a common container.

With horseradish and pepper

We offer a recipe for a spicy preparation with spicy notes and a slight bitterness.

Ingredients:

• cabbage - 2.5 kg;
• sweet pepper - 5 pieces.;
• garlic - 2 pcs.;
• horseradish - 200 g;
• carrots - 2 pcs.;
• vinegar 9% - 1/2 cup;
• sugar - 1/2 cup;
• salt - 2 tbsp. l.

Preparation:

1. The cabbage is shredded.
2. Cut the pepper into strips.
3. Carrots are rubbed on a coarse grater.
4. The garlic is squeezed through a garlic press.
5. Horseradish rub on a fine grater.
6. Put everything in a large container.
7. Add salt, sugar, vinegar, mix.
8. Put in the cold.
9. In a day, the workpiece is ready.

With sugar, hot pepper and herbs

Spicy preparation will appeal to lovers of rich tastes. This appetizer combines the spice of herbs, the richness of the taste of hot pepper and the acidity of the cabbage itself.

Ingredients:

• cabbage - 10 kg;
• carrots - 500 g;
• hot pepper (chili) - 2 pods;
• garlic - 4 heads;
• granulated sugar - 800 g;
• salt - 400 g;
• water - 9 l;
• parsley - a bunch;
• cumin - 1 pinch.

Preparation:

1. The stumps are cut off.
2. Cut the cabbage into large pieces.
3. Water is boiled, salted.
4. Cabbage is placed in a container and poured with salt water.
5. Put under the press for 4 days.
6. Then the cabbage is taken out and finely chopped.
7. Peel and rub the carrots on a coarse grater.
8. The garlic is peeled and passed through a garlic press.
9. Chili peppers are washed and chopped.
10. Cabbage is placed at the bottom of the container, then - carrots, garlic, hot pepper, a pinch of caraway seeds and parsley.
11. The cabbage brine is boiled and cooled.
12. Pour vegetables with brine and leave for 2 days under pressure.
13. Add sugar, stir and arrange in jars.
14. Store in the refrigerator.

A vegetable fermented with sugar is often used in Russian cuisine. The salad is put into baked goods, stuffed with fish, cabbage soup, borscht, lean soups. The blank includes recipes for pork, veal, lamb.

The blank is put in vegetable stews and salads, it is served as an appetizer to strong alcohol, seasoned with unrefined sunflower oil and onions or feathers, garnished with grapes, berries, nuts, herbs.

The brine, in which the workpiece is stored, is used to treat a hangover - it restores the water-salt balance in the body.

Terms and conditions of storage

The sauerkraut with sugar is kept all winter at a temperature of + 1 ... + 4 ° С. If the temperature regime is observed, the workpiece can be stored for eight months. At room temperature, the workpiece is oxidized within three days. You can freeze the product and store it for up to a year. But this method destroys vitamin C, which is found in the vegetable.

When storing pickled billets, it is not recommended to pierce it to remove excess gases. It is important to ensure that the vegetables are always hidden under the marinade.

Sauerkraut is most often stored in glass jars or plastic food containers.

Tips from experienced housewives

We offer several interesting life hacks related to sauerkraut with sugar.

Elina, Dmitrov: “I love cabbage with sugar and ferment it every year at the end of October. A very tasty recipe with Korean carrots: even at the shredding stage, I add Korean carrots to it, I buy it in a Korean salad store, although you can cook it myself. The cabbage turns out to be very spicy. "

Lena, Mozdok: “I have found an excellent option for storing cabbage - I put it in flat square plastic boxes with latched lids.I do not like glass containers - they are heavy, it is difficult to get salad from them. I marinate it with sugar and without vinegar, so I'm not afraid that something will come out of the plastic under the influence of aggressive substances. "

Maria, Korolev: “My husband and I always harvest a lot of cabbage since autumn. Cooking with sugar, store in the refrigerator. We eat in different forms, in winter we really need vitamins - we get them from sauerkraut. I have a favorite recipe with a salad - I stuff river fish with it and raw fish caviar, I bake it and get a wonderful 2 in 1 dish - both a vegetable side dish and a fish. "

Conclusion

Sauerkraut is a tasty and healthy dish. In this form, the workpiece is stored for up to eight months at temperatures up to + 4 ° C. You should not freeze the salad, as it loses the valuable ascorbic acid.

The workpiece is stored in any container suitable for storing food products: in glass jars, plastic containers and other containers. Recipe variations with sugar a lot: you can add berries, spices, fruits and vegetables to the preparation.