How to ferment cabbage for future use

"You have a cabbage - God grant to everyone," the hero of one of his favorite comedies loved to repeat. And it's no accident: what could be better as a snack during a feast (except that cucumber!) Or a salty addition to boiled potatoes. What to say, sauerkraut for a Russian is of special importance. A separate topic is the medicinal properties of the product. In a word, let everyone learn how to ferment cabbage, there is nothing complicated in this.

Traditional Quenching

This is the main recipe with a centuries-old history on which all innovations in the field of harvesting of pickles are based. The only difficulty is the ability to shred cabbages and carrots beautifully. It is not necessary to do large volumes: this wonderful vegetable is available all year round, so you can regularly replenish your supplies. So, to the point:

• Before fermenting cabbage, you need to prepare all the ingredients: two large strong heads, carrots cleaned, medium - six or seven pieces, peppercorns, bay leaf, salt.
• The cabbage is finely shredded. Carrots can be finely cut into strips, or can be grated on a large grater for a Korean carrot.
• Then, in a large bowl, the cabbage is kneaded with salt (5 kg - 120 grams of large table salt, in no case extra and not iodized). Those who have experience in how to ferment cabbage, know that it is not particularly hard to crumple, otherwise cabbage will become too soft.
• Carrots mixed with cabbage, again all slightly mashed. Finally, add a small handful of peppercorns, pieces of six or seven laurel leaves, everything is mixed. If desired, you can add seeds of dill or cumin.
• The resulting product is placed in a saucepan, a cask, a glass jar and is well tamped.

The capacity with cabbage should be put on a tray or in a cup so that the precious juice does not disappear in vain, which on the second day rises and can overflow. It must be collected and poured back to the cabbage when the juice level drops. Several days there is a souring in the room, and then the product is transferred to a cool place. It is important that the cabbage is covered with excreted juice. If it is not enough, you can add a little salt solution (1 tablespoon of salt per liter of boiled cold water). To the end of sour cabbage it is necessary to pierce a few times with a stick or a skewer so that gas comes out.

How to ferment cabbage for the winter in brine

This is also a popular method. Although real connoisseurs do not recognize salted cabbage. First, there is no precious natural juice of sauerkraut, which in itself is a medicine. Secondly, for speed, improve taste, preserve a beautiful white color, many add to the brine vinegar and other spices. Nevertheless, this is also a good way of how to ferment cabbage, the recipe will not be superfluous.

For a pickle you will need: for 1 liter of water - 2 tablespoons of salt and 1 tablespoon of sugar. Cabbage is shredded and mixed with additives, as in the conventional method, and placed in a fermentation tank. Water with salt and sugar is boiled and cooled. Someone pours even boiling water, but then the crunchy state is more difficult to achieve. If, of course, do not experiment with vinegar, which is undesirable. Two or three days the cabbage is kept at room temperature, when the foam appears, the top is cleaned with a spoon, cabbage is punctured with a pointed stick so that gas and bitterness come out, then the jar or pan is put into a cellar or a refrigerator.

Tips for taking notes

Our grandmothers always put in the cabbage for the fermented peeled cob, and it turned out very tasty. But now it is better not to do it: it is in the cobs that all sorts of nitrates and nitrites are collected.

If you transfer sauerkraut with green apples, you will also get extraordinarily delicious, washed apples.

Before fermenting cabbage, you need to look at the moon. If it is growing - you can get down to business, cabbage will turn out delicious and crunchy. They say that women during the months are not interested in this dish: cabbage will be flabby and gray.