Most vegetable crops can be consumed longer by home processing. White cabbage is no exception. Its mid-season and late varieties, containing a large amount of sugar, are used for fermentation.
The best time for pickling cabbage is October. This period may vary in different regions. It is better to cut the cabbage after the first frost - this will give the sauerkraut a unique taste. Further, the heads of cabbage are cleaned of damaged leaves; only dense and clean ones, without damage and diseases, are suitable for fermentation.
Granny's real sauerkraut recipe
After cutting off the heads of cabbage and quality selection, it is necessary to rinse them in hot water. Then the cabbage is finely chopped in a trough or chopped. The chip size should not exceed 5-8 mm. After that, pre-prepared carrots are added to the chopped cabbage. It can be chopped in a small container or grated on a coarse grater. For every 10 kg of cabbage, add 300 g of carrots and 200 g of salt. You can also add dill seeds for flavor.
Chopped cabbage is placed in wooden tubs. Whole leaves are placed at the bottom of the tub, then the cabbage is covered with leaves again. They will protect the cabbage from harmful microorganisms. On top of everything, put several layers of gauze, a wooden circle and oppression, the mass of which should be 1/10 of the mass of the cabbage. A glass jar filled with water or a cobblestone can serve as oppression. You cannot use limestone or stones for this. When laying cabbage, it is necessary to properly compact it with a wooden rammer. Oppression will allow the cabbage to exude juice. It is important that the wooden circle is always in the brine. It is regularly washed from the formation of mold. If your own juice is not enough, then a brine is prepared: 2 cups of salt and 2 cups of sugar are placed on 10 liters of water. The sauerkraut shell can be put into the cellar right away. Until severe cold weather it will still be warm, and the cabbage will have time to cook. Sauerkraut prepared with this recipe can be eaten about 30 days after fermentation begins.
A simple and affordable sauerkraut recipe
The initial stage of this recipe is the same as in the previous one. After the cabbage has been chopped up and the carrots have been added, it is laid out in an enamel bowl, not compaction with a crush. Tanks of 25 liters are ideal for this. Prepare a brine: for 10 liters of water, 2 cups of salt and 3 cups of sugar. The cabbage is poured with brine so that it is completely immersed in it. Containers for fermentation are covered with newspaper or thick paper and placed in a dark place at a temperature of 15-17 degrees. Every morning and evening, cabbage is pierced with a wooden stick for oxygen release and better fermentation. When the fermentation process ends, the brine becomes light, and the cabbage settles and acquires a pleasant sour-salty taste. After that, it is laid out in sterilized glass jars, closed with plastic lids and removed to places of long-term storage: cellar or underground. Also, such sauerkraut can be stored in the refrigerator at a temperature of 0-2 degrees.
White cabbage, sauerkraut with apples
For pickling, apple varieties with a sour taste, such as Antonovka, are ideal. The apples are peeled and cored. Then cut into small cubes or wedges. Then it is mixed with chopped cabbage and laid out for fermentation in an enamel bowl. For every 10 kg of cabbage, add 1 kg of apples and 250 g of salt. Whole apples can be used, but they are added only after the cabbage has produced juice. Whole apples are placed when the cabbage is cooked without brine. After fermentation, the sauerkraut is transferred to glass jars and covered with plastic lids. Store in a cool place at positive temperatures no higher than 5 degrees.
The people also know many other recipes for pickling cabbage, but in general they are very similar. Only some of the ingredients may vary. For every 10 kg of sauerkraut, you can add 200 g of cranberries and 100 g of carrots; 100 g lingonberries and 100 g carrots and various other options for flavoring.
