The easiest and most practical way to ferment cabbage is considered to be sourdough in three-liter jars. The container is accessible to everyone, compact, it is convenient to store it in the house and apartment. Cabbage in such a dish ferments well and is stored for a long time.
Preparation
For pickling, choose heads of late varieties, since they are more juicy and strong. They should be white and free from any trace of slug or caterpillar infestation. Select the hardest and most stain-free carrots. Banks must be sterilized before laying vegetables. It is recommended to pierce the cabbage with a wooden stick.
For all recipes, one basis is prepared - take 2 kg of cabbage, chop finely. Carrots, two or three pieces, grate on a coarse grater. Mix vegetables thoroughly, add 1 tbsp. l. sugar and 2 tbsp. l. salt. If brine is present, mix only cabbage with carrots, and pour salt and sugar into the marinade. Next, depending on the recipe, add the rest of the ingredients.
Classic recipe
Take the base, knead it with your hands until the juice appears, put it in the jars, tamping tightly. Place the jars in a warm place for 72 hours, in trays or bowls to drain excess brine. Cabbage must be pierced to the bottom several times a day to release gas. As soon as bubbles stop appearing on the surface, the dish is ready.
With apples
Sour apples, 3-4 pcs., Peel and cut into thin slices. Add black ground pepper to the base to taste. Put the base in a jar, layering with apple pieces every 5 cm. For three days, put in a warm place and periodically pierce. Then put in the cold for two to three weeks until the apples are completely sour.
With vodka
Cook cabbage as in the classic recipe, plus add 3 tsp to the base. l. dill seeds and mustard seeds, 3 tbsp. l. vodka and allspice to taste. Well-mixed vegetables are tamped tightly into jars, put in a warm place for three days, periodically piercing. Put in the refrigerator for two days, then you can serve it to the table.
In the marinade
To cook cabbage in this version, you do not need to knead the base, and add the salt and sugar not directly to the vegetables, but to the brine, which is easy to prepare. It is necessary to dissolve salt, sugar in one and a half liters of boiling water, add bay leaves and sweet peas to taste. Loosely tamp the base into the jars and pour the cooled marinade to the very top. When piercing the cabbage, make sure that the marinade always covers it completely. After three days, remove the jars to a cool place.
Ready cabbage can be stored for six months in the refrigerator at a temperature of 0 to 2 ° C. The longer the jars are kept in a cold place, the more fermented the contents become and the sharper they become.
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