Bucket Fermented Cabbage: Available Step-by-Step Recipes

Cabbage fermented in a bucket has a pleasant taste. This is an excellent appetizer, filling for pies, a spicy side dish for meat, one of the important components of many first courses, casseroles.

Sauerkraut. Illustration for this article is used under a standard license © ofazende.com

Pickling in a bucket: some features of cooking cabbage for the winter

Use only enamelled buckets. Plastic and metal types of utensils negatively affect the quality and taste of the product. To obtain sauerkraut, oppression is required. Its role can be played by a heavy washed cobblestone or a glass container with a lid filled with water.

In the process of fermentation, you need to pierce the cabbage mass with a wooden stick daily to the bottom, releasing gas. This improves the taste.

Cabbage forks should be firm and free from rot and insect damage. Frozen heads of cabbage are not used for fermentation. All dishes and oppression are washed and then scalded with boiling water. Salt is used without additives. There are many recipes for pickling cabbage.

With cranberries

Ingredient List:

• cabbage forks without integumentary leaves - 5 kg;
• fresh cranberries - 200 g;
• edible salt of the middle fraction - 100 g;
• juicy carrot roots - 200 g.

Algorithm:

1. Cabbage forks are chopped, after removing the stump, in long thin strips.
2. The peeled carrots are chopped with a coarse grater and placed in a separate bowl along with the cabbage.
3. Sprinkle vegetables with salt and grind with hands until juice appears.
4. The bottom of the bucket is covered with washed cabbage leaves.
5. Spread, carefully tamping, a fourth of the carrot and cabbage mass.
6. Place a third of the washed cranberries.
7. So alternately fill the bucket so that the cabbage is at the top.

Press it down with a plate with oppression. You can replace cranberries with viburnum, lingonberries.

With apples

Ingredient List:

• dense cabbage heads - 5 kg;
• green apples (Antonovka variety is recommended) - 1 kg;
• large root vegetables of carrots - 2 pcs.;
• medium fraction salt - 6 tbsp. l.

Algorithm:

Carrots chopped on a coarse grater are added to chopped cabbage. Sprinkle with salt and rub with your hands. Add the apples, cut into quarters, and remove the core from them. After mixing, transfer the workpiece, tamping the layers, into a bucket. They are kept in a room for 48 hours under oppression.

Dry fermentation

Ingredient List:

• high-quality cabbage forks - 10 kg;
• juicy carrot roots - 1 kg;
• medium fractional food salt - 12 tbsp. l.

Ingredients:

Grind cabbage chopped into thin strips with coarsely grated carrots, adding salt. After the juice is released, they are transferred, compaction layers, into a bucket. Press down with a lid, on which they put oppression.

Whole heads of cabbage

Ingredient List:

• small dense cabbage forks without integumentary leaves - 10 kg;

• medium-ground table salt - 400 ml;
• boiled water - 10 liters.

Algorithm:

Washed cabbage leaves are spread at the bottom of the bucket. Fill the container with heads of cabbage. The stump is not removed from them. Cover the forks with cabbage forks. Dissolve the salt in warm water. Fill a bucket with brine. They are kept under oppression in room conditions for at least 5 days.

Pickling in brine using cold technology

Ingredient List:

• strong cabbage heads - 10 kg;
• boiled water - 5 l;
• granulated sugar - 10 tbsp. l .;
• food grade salt - 15 tbsp. l .;
• medium carrot roots - 4 pcs.;
• allspice ground pepper, dried dill seeds - 1 tbsp. l. (take to taste).

Algorithm:

In a wide basin, strips of cabbage are combined with coarsely grated carrots. Pour in dill grains and pepper. Grind until the juice is released, after which the mixture is filled tightly into a bucket. In boiled water cooled to a warm state, sugar and salt are actively stirred. When all the grains dissolve, pour the liquid into the cabbage mass. Leave under oppression for 3 days.

In hot brine

Ingredient List:

• dense cabbage forks - 10 kg;
• juicy carrot roots - 2 kg;
• water - 10 l;
• medium garlic heads - 6 pcs.;
• medium fraction salt - 20 tbsp. l .;
• table (9%) vinegar - 800 ml;
• granulated sugar - 2 kg.

Algorithm:

Thinly chopped cabbage forks in a wide basin are combined with coarsely grated carrot roots with the addition of finely chopped garlic. Transfer to a bucket. Pour salt into the water in a separate saucepan, add sugar. Set on medium heat on a plate. After boiling, pour in vinegar and fill a bucket of salad. After 2 hours, place the workpiece in the refrigerator. After 12 hours, the spicy salad can be consumed.

With pepper, tomatoes, zucchini

Ingredient List:

• strong cabbage heads - 7 kg;
• ripe tomatoes with dense pulp - 1 kg;
• medium-sized pepper pods - 1 kg;
• juicy carrot roots - 4 kg;
• young zucchini - 1 kg;
• medium garlic heads - 2 pcs.;
• a small bunch of greens;
• table salt of the middle fraction - 20 tbsp. l .;
• filtered water - 10 liters.

Algorithm:

1. The cabbage is thinly chopped.
2. Peel and chop the carrots using a coarse grater.
3. The skins are removed from the zucchini. The pulp is cut into thin strips.
4. Pepper pods without a stalk and pith with grains are chopped lengthwise in the form of a straw.
5. Tomatoes peeled from seeds are cut into half rings.
6. Finely chop the washed greens and peeled garlic.
7. Mix the prepared ingredients by filling a bucket with them.
8. Dissolve salt in water. Fill the container with the vegetable mixture with liquid. Establish oppression.

Sauerkraut is stored in the refrigerator, basement, cellar. You can put the ready-made snack in the jars.

Read also: Stimulating the growth of tomatoes and peppers with iodine solution

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