If you enjoy healthy food, prefer simple recipes that will appeal to every member of the family, then the table must be uniquely among sauerkraut salad.Due to the composition, useful properties of this dish enhance immunity, normalize metabolism, lower cholesterol in the body.The use of such a sour pickles helps to lose weight, because the salad refers to dietary dishes.Diabetics and people with problems of the digestive system, doctors strongly recommend to include it in the diet.What is the recipe to prefer?
How to choose the cabbage to ferment
few rules when choosing a product to help you get excellent results.Buy Late vegetable, he, unlike the early harvest, will crunch after ferment.Color of head must be predominantly white, while the taste is sweet, no sour.The upper leaves are allowed with a green tint at the root.Choose a dense head.Check it out with the help of a knock, as when choosing a watermelon.Sweet varieties are considered "Glory" and "Michurinskaya".
Pay attention to such nuances: if you removed the top of head foliage, leaves, the seller did, because vegetables began to rot.Blackened, dark areas should not be a sign of focal necrosis.The upper leaves are only allowed cracks and abrasions.If the top is a white dry coating, vegetable for a long time will stay in the fresh state.If plaque is wet, the head is broken.
In a bowl to make sour cabbage
Pickling is connected directly to the fermentation process, divided into 3 parts.The first - an intensive breeding of lactic acid bacteria, the second - the accumulation of acid, the third - secondary fermentation.Sauerkraut should be safe for human consumption, so should be avoided aluminum and galvanized utensils.Metal, interacting with vegetable forms of iron taste and is a health risk.
If you have a small apartment, you'll like enamel, ceramic or glass bowl size.Many store and pickled cabbage in a three- or five-liter cans.If you have a house with a basement, use the traditional option - a wooden keg.After sourdough salad stays there, while in a cool place.
As ferment cabbage classical way without vinegar
classic recipe for sauerkraut at home know, thanks to the efforts of our grandmothers and great-grandmothers.For a long time, cooks invented simplified and rapid methods of leaven, but this method is still not comparable with the rest to taste.Crisp, not sour cabbage should be prepared, starting from the end of August, when young loose vegetables are no longer sold.
For such a sour pickles, you will need:
- head weight from 2 to 3 kg;
- carrots - 2-3 pcs .;
- salt - 15-25 g per 1 kg of cabbage (taken from the book conservation);
- bay leaf - 2-3 pc.
Stages of cooking pickled cabbage dish without vinegar:
- on the market, select white and juicy head, preferably a flat shape.Kochan elongated type hard, gives a little juice.
- Divide it into 4 pieces, removing the stalk.
- Wash, peel a carrot, grate or chop long straws.
- 1 quarter head of cabbage cut into a special knife for chopping, vegetable slicers, or using a food processor.Shake hands to form a juice.If you have very thin slices, then squeeze out the liquid which is not necessarily, she formed after some time.Season with salt.
- Place the carrots on top.
- All the ingredients put into a container for fermentation.
- On the other 3 parts do the same: chop, shake, add salt, add the carrots.
- Cover the top plate of the bottom to the top, and put the top yoke (stone jar of water).
- A day will form bubbles.To release the gas, remove the oppression, pierce with a knife to the bottom.
- 4-5 days keep warm pickled vegetables, every day repeating the procedure with getting rid of the bubbles.
- Take in the fridge for the whole winter.Enjoy a delicious, homemade sauerkraut!
quick way to ferment cabbage with beets
Sauerkraut with beets - it blank, which will be enjoyed by true gourmets, and hostess to cope with the record time for a snack.Jars with a ready dish swept away from the table for a few minutes.This salty foods added to salads, first courses, and just decorate their table.For this recipe homemade sauerkraut with beets, you will need:
- beet - 300 g;
- cabbage - 8 kg (3-4 pcs.);
- garlic - 90-130 g;
- horseradish - 100 g;
- parsley - 1 bundle of fragrant;
- hot pepper - 3-4 pcs .;
- water - 4 liters;
- salt - 200 g;
- sugar - 200 g
Stages preparing pickled vegetables with beets:
- Kochan cut into small wedges weighing 300-400 g cobs and remove the large ribs.In this recipe many just cut squares, some prefer small shredder.There is a variant of brusochkov initial weight, and crushed before use has the product to the desired size.
- Beets should be juicy, firm.Peel, cut into large cubes head.
- Peel the garlic and horseradish.Wash the parsley.Horseradish grate, chop the garlic and parsley with a knife.
- Prepare enamel bucket or large pot.Tamp the ingredients there.
- In a separate saucepan, bring to a boil the water, salt, sugar.It is necessary that these ingredients are dissolved.Let cool brine.
- hard packed cabbage and other vegetables pour warm water with sugar and salt.Leave in a warm place for 2 days.
- Move the pan / bucket in a cool place.
- A week safely eat the dish with beets!
Recipe Sauerkraut German
- cabbage - 3kg;
- carrots - 2-3 pcs .;
- cumin - 3 tablespoons.spoons;
- salt - 2 tbsp.spoons;
- juniper or cranberry - half cup (optional);
- apples - 3 pcs.
Stages of cooking pickled cabbage dish German:
- Clean the cabbage from the upper sheet.Chop finely-finely.This is the secret recipe of German.This shredder is different from the classical, but this thread just melts in your mouth.
- Clean the carrots, grate.
- Preheat a frying pan, fry the cumin seeds without oil for aromatic odor about 2-3 minutes.Hot spices remember rolling pin.
- Wash apples, cored, cut into thin slices.
- In an enamel container laid vegetable Mnemonic hands on top of compacted remaining ingredients.All layers do.
- the top position yoke and beneath capacity - the basin or bowl.
- Daily pierce with a knife or a wooden stick on the entire surface of the cabbage to the bottom.So leave gases.
- 2-3 days in a warm place - and sauerkraut German cabbage is ready!Take in the refrigerator.
How delicious fermenting cabbage with carrots and apples
You will need:
- cabbage - 2 kg;
- carrots - 2 pcs .;
- apples - 2 pcs .;
- cranberries - half a cup (if possible);
- little lemon juice;
- salt - '60
Stages of cooking delicious pickled cabbage with carrots and apples:
- Kochan shred thin strips.For this vegetable should disassemble into sheets, each twist rolls, cut alternately.Get long, crisp, delicate and juicy straws.
- Clean the carrots, grate.
- Remove the rind from the apples, cut into cubes, pour the lemon juice.
- Mix head out with salt, so that he let the juice.
- Add the remaining ingredients, tamp firmly into the container, leave under the yoke for 3 days in a warm room.
- Daily remove gases, using a wooden stick, spatula or tip of a spoon.
- sour dish with a huge amount of vitamins is ready!Apples should resemble the taste of pineapple.
sauerkraut recipe without salt
Many recipes include sauerkraut salt, so people with gastrointestinal diseases are not always allowed to use a snack.To the product turned out dietary, useful and accessible to all, it is necessary to modify slightly the combination of ingredients.The lack of salt will allow enjoy sauerkraut high blood pressure and those who really want to lose weight.
For this recipe you will need:
- cabbage - 3.5 kg (1 large);
- carrots - 0.5 kg;
- fennel seeds - quarter cup;
- cranberries - less than half a glass.
Stages of cooking pickled cabbage dish without salt:
- Wash, clean vegetables.
- Chop cabbage finely.Carrots grate.
- Mash cranberries to pulp.
- Mix the ingredients with fennel seeds.Mash sauerkraut hands.Firmly tamp in an enamel container.
- Top cover plate, located under the yoke.Its weight must be 2 times greater than the total amount in kg snacks.
- day later change the pressure on the lighter when he noticed a sufficient number started up juice.
- a day or two sauerkraut is ready for use.
- Put it in glass jars and store in a cool place.
How to make sour cabbage in brine
Snack on every table in the best traditions - pickled cabbage in brine.Recipe for quick, easy, delicious, and many housewives are choosing it as adding to the soup, cabbage soup, salad, stew with sausages and meat.The advantage of sauerkraut in brine - in 3 hours, you may add this dish for dinner.For convenience, better when the house has a processor or device for shredding, then the cooking time is reduced.
For this recipe you will need in brine:
- cabbage - 1 pc .;
- carrots - 3-4 pcs .;
- garlic - 4-5 cloves;
- onions - 1 pc .;
- Brine - 1 liter of water, sugar, 1.5 st.l., salt, 2 tbsp.l.
Stages of cooking sauerkraut:
- For fast delivery head chop very finely.Then the cabbage will be juicy and delicious for dinner already.
- Wash, peel carrots and onions.Cut into strips and rings, or use a coarse grater.
- Garlic Suffer in chesnokodavilku.
- ingredient is mixed in a large container, remember well with clean hands.
- Prepare the brine - bring to a boil the water, sugar, salt.It is necessary to dissolve crystals in the liquid.
- Lay tightly cabbage, carrots, onions, garlic on banks.Pour the warm brine.Sterilize for half an hour, and then close.
- 3-4 hours serve it!
How many calories in sauerkraut
Pickling helps preserve all the valuable vitamins and elements in the cabbage for a long time.No heat treatment did not reach the same result.Rich in vitamins not only cabbage, but also the future brine, which is produced during fermentation.There are allegations that the lactic acid occurs nutrients increases in the quantity and calorie remains the same.
100 g sauerkraut contains 19 kcal.Note that when using the salts increases the amount of calories.If you prepare this dish with the aim to lose weight, choose a recipe, where the minor ingredients to a minimum, and a variety of condiments available.100 grams of sauerkraut, carrots in brine contains 23 kcal.Recipes easily attributed to the passive reduction of calories in the body, because the body spends a lot of costs to digest the product, rather than to learn a minimum fat.
Video recipe sauerkraut 3 liter jar
In the video below an experienced gardener and part-time cook homemade dishes will show you in detail the process of sauerkraut.After reviewing it, you define for all the nuances of cooking.The classic recipe for the grandmother's method is likely to appeal to many, no wonder it is so loved throughout all generations.Do not forget to pierce sauerkraut stick to release the undesirable gas formation.So she will stay for a long time in the refrigerator, keeping nutrients.