Sauerkraut: my grandmother's recipe with a photo

Cabbage is not only a tasty, but also very useful vegetable, which is included in the diet of most people. From cabbage you can cook a lot of delicious dishes, it can also be used in pickled, stewed, croutons, and also raw. Cabbage juice is used in the treatment of many diseases. However, in our country the most popular dish from this vegetable is sauerkraut. From this article you will learn how to prepare sauerkraut ( my grandmother's recipe ) and many other useful information.

Beneficial features

It is noticed that sausage cabbage has an exceptionally positive effect on the human body, it is due to the fact that it contains many vitamins and microelements that help slow the aging process and strengthen immunity. In the process of making cabbage, sour-milk bacteria are involved, which is why, after entering the intestine, it favors the improvement of the microflora state. Sauerkraut (my grandmother's recipe will be discussed below) brings iodine to the body, without which internal organs and systems are not able to function normally. In addition, iodine normalizes blood sugar levels.

Composition

It has already been mentioned that sauerkraut contains many vitamins: vitamin C (its content in this product is the largest), as well as vitamins B ₁ , B ₂ , B ₆ , U and K. In addition, the useful properties of the vegetable depend on trace elements, also Necessary for the human body. These include: iodine, fluorine, molybdenum, manganese, chromium, copper, calcium, potassium, sodium, phosphorus, magnesium and sulfur.

Cooking options

Usually sauerkraut (my grandmother's recipe) is cooked at home in several basic ways:

• Cabbage for pickling, crushed with a special shredder or knife.
• Finely chopped cabbage or cabbage, sour in a special wooden trough.
• Cabbage, chopped halves or quarters.

The main ingredients in cooking are cabbage and salt, evenly distributed in it. In this case, the additives can be very different. This is a bay leaf and carrots, apples and cranberries, fennel seeds and cumin, peas of sweet pepper, beets and much more. Thus, sauerkraut (my grandmother's recipe) can be with any additives, it all depends on your preferences.

How to choose a cabbage suitable for pickling

For pickling, you should choose late varieties. Forks that are selected for workpieces for the winter, should be white, with crunchy and juicy leaves.

For the starter, economical housewives choose big heads. This is very advisable, so with a large plug a lot less waste, compared to two small ones. In the preparation process with cabbage, the upper leaves are cut, which have a darker color with a greenish color, rotten places, any darkening, frozen or deformed. If you plan to grease quarters or halves of head, then for even salting out it is desirable to cut out a cob.

Recommendations for pickling

We came to the most basic question - how to sour cabbage correctly. We proceed from the fact that we need a grandmother's recipe for sauerkraut classic. In this case, the following proportions are observed: 200 grams of salt per 10 kilograms of cabbage.

Cabbage can be sour in a variety of ways, starting with the salting option. This is also a "wet" salting (cabbage is rammed into a pre-prepared container and brined) and dry salting (in this case, rubbed with cabbage with dry salt hands). In turn, wet salting can be done in hot and cold ways.

The traditional additive is carrots. However, even here the opinions of the housewives were divided. Some tinder carrots on a large grater, someone prefers to cut it with long straws or thin slices. The only difference is that cut carrots, in comparison with grated carrots, will not give a lot of juice. Thus, sauerkraut with chopped carrots will have a light, not colored color.

Variety of flavor will also help whole or sliced apples of sour varieties, cranberries, cranberries and plums. In addition, sauerkraut can be added mushrooms (salted or pickled), sweet Bulgarian pepper, celery and much more.

Classic Recipe

So, sauerkraut (grandmother's recipe) is prepared as follows:

1. It is necessary to thoroughly wash the glass jar in volume of 2 liters, with a wide throat.
2. Cabbage is shredded with a sharp knife, carrots rubbed on a large grater. Vegetables mix well with each other and are densely packed in a jar, while they need to be tightly compacted with a rolling pin.
3. On top of the vegetables are covered with salt, and water is poured over the shoulders of the can. The lid is loosely closed with a lid and left in the warmth for 2-3 days. Several times a day you need to pierce cabbage with a knife or a wooden stick.
4. After the cabbage has a characteristic taste and smell, you need to drain the liquid, tightly cork the jar with a lid and place it in the fridge.
5. You can serve cabbage with cranberries, black pepper and finely chopped onion rings, well seasoned with sunflower oil.

Sauerkraut: my grandmother's recipe with a photo

The following ingredients are required for preparation:

• 5 kg of white cabbage;
• 1 kg of carrots;
• 80-100 grams of salt.

For pickling, white and dense cabbage of late varieties are selected.

Salt - exclusively stone, not marine and not iodized, since iodine will make cabbage sluggish and soft.

If desired, you can add spices - dried herbs, coriander, cumin.

You can salt it in glass jars, a ceramic tub, a saucepan. The dishes should be thoroughly washed, but not sterilized.

The number of products increases proportionally.

Step-by-Step Recipe

So, sauerkraut - a recipe for grandmother, suggests the following sequence of actions:

1. Cabbage thinly shredded with a sharp knife. If you are going to sour a lot of cabbage, then it is desirable to use a special grater-shredding.
2. Carrots must be grated on a large grater, after which the vegetables are sprinkled with salt.
3. Slightly rubbing your hands, mix the cabbage and carrots thoroughly. Vegetables instantly let the juice, which can irritate your hands. If you have a delicate skin, it is better to use rubber gloves.
4. Then the vegetables are laid in cans, while they should be tightly tamped with a rolling pin.
5. If you sour cabbage in a tub or pan, then it is desirable to put the load on top. To do this, cover the cabbage with a plate and put a brick wrapped in a package on top of it, or put a jar of water.
6. After a while, juice will stand out. If it is too much and it overflows the edges of the can (as a rule, there is no such problem in a wide tub), remove a little liquid with a tablespoon, but not completely, it is also not worth pouring out the juice. Cabbage should be completely covered with juice. Otherwise it will not turn out juicy and crunchy.
7. As soon as the cabbage pulls itself into the formed liquid, pour the juice back into the jar.
8. The main condition - sauerkraut (a recipe, like a grandmother's) should be pierced several times a day with a sharp wooden stick or knife. If this is not done, the cabbage will eventually become bitter.
9. On average, at room temperature, cabbage kvassitsya 2-3 days, after which it must be stored for storage in the refrigerator or cellar.

Cabbage sauerkraut with beets: a recipe like my grandmother's

Well salted, crispy cabbage can be eaten the next day. And the main thing is that the cabbage cooked according to this recipe will be stored for a very long time.

For preparation it is required:

• Beets, garlic and cabbage - proportions are taken at your personal discretion.

For 1 liter of water should be:

• 2 tbsp. Spoons of salt;
• 2 pcs. Bay leaf;
• 1 cup of 9% vinegar;
• 1 cup of sugar.

About 1.5 liters of this fill comes from a can of 3 liters.

Prepared pickled cabbage as follows:

1. Cabbage is cut into random pieces or squares. Garlic should be left whole slices. Beets must be cleaned and cut into slices.
2. Tightly ramming, fold in a jar of cabbage, shifting it with garlic and beets.
3. For marinade it is necessary to boil water, in it to dissolve sugar, salt and add bay leaf. Vinegar is poured into boiling brine. Once the refill begins to boil, it should be poured over cans with cabbage and cork.
4. Banks should be left warm until completely cooled down, and then put in the refrigerator for storage.