Pickle for sauerkraut: a recipe with a photo

Sauerkraut is an indispensable participant in the winter menu in almost every family. It is noteworthy that this vegetable, which has gone through fermentation, is much more useful than fresh. Traditionally, cabbage is sour in its own juice. That is, besides her and salt, for the process, in general, nothing is needed - the rest (carrots, cranberries, apples, etc.) is a flavoring. However, this method is rather laborious and time-consuming. In addition, it requires a cellar, which in urban apartments can not be found. So many housewives prefer to use brine for sauerkraut. The recipe for it can be extremely simple, and can include piquant ingredients, giving the final product new flavor notes. At the same time in most cases cabbage comes to readiness more quickly. A brine for sauerkraut can be drunk for medicinal purposes (if it, of course, does not contain vinegar). And most importantly: you can salt the vegetable in small, "urban" quantities.

The simplest version

If you are the first to prepare brine for sauerkraut, the classic recipe will suit more than others. For him a liter of boiled water is taken salt and sugar - two spoons. The cabbage is shredded as for a traditional pickle, mixed with grated carrots (the ratio is at the discretion of the cook) and pushes more tightly into the jar or bucket. Containers must be clean and dry, so that the remaining water does not spoil the brine for sauerkraut. The recipe for winter recommends also to sterilize the dishes, but if you are a quaker for early consumption, you can not do this. When the brine has cooled, it is poured into the jars so that it does not reach two fingers to the top. The neck is tightened with gauze, and the cabbage is left in the heat of the day for three. During this time, it is necessary to pierce the layer several times to the bottom, so that the air does not stagnate in mass, and the fermentation is uniform. When the desired degree of fermentation is achieved, the jars are closed with plastic lids and retracted into the cool.

Quick cabbage

It happens that there is no time to wait. Or just wanted salinity right now. In this case, a brine for quick-cooking sauerkraut was invented , allowing it to be salted in three hours. Preliminary preparation of products is standard: cabbage shreds, carrots rubbed, vegetables are mixed and slightly salted. Then in the "salad" garlic is added, the base is placed in a bowl and rammed. Brine for sauerkraut is prepared: two glasses of pure water are boiled, half a cup of lean oil and a quarter of a glass of vinegar are poured into it, plus sugar (0.5 cups) and a spoon with a slide of coarse salt. Boiling is still for about five minutes, after which the marinade is poured hot into the cabbage, which is immediately loaded. After three hours you can already carry on the table. Or put in a compact container and hide in the refrigerator.

Chili Cabbage

Another interesting brine for sauerkraut. The recipe is also curious because the head is not shredded, as usual, but cut into 4-8 slices, depending on the size of the cabbage head. In boiling water, salt is added at the rate of three tablespoons per liter of water, cumin is added with anise (on a teaspoonful), and cabbage is poured into the boiling compound. In order not to pop up - it is pressed with a light load. Heavy oppression can make the vegetable soft and crushed. When the brine has cooled, a crust of black rye bread is placed in the container. Wandering cabbage will be 3-4 days warm. Then it is packed on cans, supplemented with fresh cranberries or cranberries, covered with dense lids and hides for storage.

Honey cabbage

Than only do not enrich the pickle for sauerkraut! The recipe with honey in the simplest version implies a primitive replacement of sugar in the marinade with a bee-donut. However, it is much more interesting and tastier to follow other recommendations. The brine itself is prepared from water, salt (a spoon without top to a liter) and sugar (two spoons for the same volume). When the vzypannoe is dissolved, the fire is extinguished, and the marinade is cooled. Cabbage with carrots shredded and mixed. The vegetable will be picked up in a saucepan or a small bucket, and the dish should not be aluminum. Its bottom and sides are smeared with natural honey, generously, but without excess. Cabbage is added to the bowl and poured with raisins and cloves. The cooled brine is poured so that the cabbage under it disappears completely. The cargo is put, and the boat is left in the warmth for 2-3 days. Periodically, it should be tried: the vegetable is sour at different times, depending on the temperature in the room. When it comes to the desired state, it is cleaned in the cold.

In Korean

Recipes of Korea are attractive for many home cooks. And first of all it concerns a variety of pickles. Koreans also have their own brine for sauerkraut. Recipe with vinegar is often referred to marinades, but this should not be an obstacle to try it. In addition to carrots, cabbage is also mixed with garlic (as without it!) For 600 milliliters of water, one and a half tablespoons of sugar are taken, one is salt and eight is 9 percent apple cider vinegar. You can replace the dining room, but the taste will be somewhat different. After removing from the plate in the marinade, Korean spices are added at will. An uneaten brine is filled with a vegetable mixture, it puts pressure on it, and the cabbage is left in the warmth until the morning.

In Georgian

Cabbage beautiful scarlet color like everything, even those who do not like it too much in a sausage. There are many variants of the Georgian recipe. We offer one of them, which is recognized as correct by its "masters". The main thing in it is not only brine for sauerkraut, the recipe with beets is also demanding with respect to other components. First, the heads are selected small. The bigger they are, the greater the risk that the slice will fall apart, and it must be whole. Secondly, beets are taken exactly half the weight of cabbage. Thirdly, from the greenery, let's say only leaf celery - two large bundles of three kilo cabbages. Fourth, garlic is required (at least two heads) and hot pepper, three pods. And, finally, the brine is poured completely cooled, so it must be prepared in advance. In two liters of boiling water, three with a spoonful of salt dissolve, you can sea. Cabbage is cut with not very large segments, beet - thin plates, pepper - rings, garlic cloves - in half lengthwise. All laid out layers: cabbage - beets - spices with branches of celery. The first and last should be a borer. Capacity is covered and left at rest for at least three days. When brine becomes saturated color, you can start trying. By the way, in this pickle everything is delicious, including brine, beets and garlic.

In French

If you follow the advice of the kings of cooking, you will not need brine for sauerkraut. The recipe is somewhat similar to the traditional Russian, but includes a bunch of quite exotic ingredients for pickles. Cabbage is shredded, shredded with salt and packed into a container, interlaid with additions: a row of cabbage - peppercorns, grapes, pieces of apples and quinces, again cabbage, apples, prunes and again pepper. The sequence is observed until the products run out. The top is closed by whole cabbage leaves, on which the load is placed. If the juice is small, and it does not protrude, hot salty water is added . Wandering will be three weeks, so patience is required. But the taste is amazing!

Pickle for sauerkraut: recipe in Indian

Spicy lovers must try it out. For three liters of brine, you need four tablespoons of Himalayan rose salt (you can take a sea one), as much brown sugar, three laurushki, three small pods of hot pepper, a spoonful of turmeric, ground black pepper and garam-masala (if you can find it). All the dry ingredients are poured into the vegetable mixture, and then boiled, but cooled water is poured. Fermentation will take 3-5 days, depending on the volume of the vessel.