Sauerkraut red cabbage: the best recipes with photos, storage methods

Red cabbage was brought to Russia in the 17th century from the countries of the Mediterranean coast. It ripens much later, and its structure is tougher than that of white cabbage, it has a sharper taste, but it contains much more vital substances and microelements: vitamins B and C, potassium, iron, magnesium, phytoncides and other enzymes. Since ancient times, this variety has been used not only for cooking, but also for medicinal purposes. Due to the bitter taste and smell during heat treatment, they prefer to cook this species fresh or make preparations with it, with the help of which all the nutritional properties of the vegetable are preserved. This is why red cabbage recipes are so popular among the country's population.

Red cabbage recipe: how to make a tasty and simple preparation for the winter

Cabbage helps the body digest proteins faster, so it is an ideal addition to meat, fish, potato dishes and a healthy option for filling pies or stuffed poultry. The cooking method is extremely simple, and even a novice in the kitchen can do it.

Ingredients:

1 kg red cabbage forks
0.5 cups 9% vinegar
1 liter of water
2-3 cloves of garlic
0.5 cups granulated sugar
1 tbsp. l. salt
0.5 cups refined or corn oil
0.5 tsp each coriander and allspice
add bay leaves as desired

Preparation:

Cut the cabbage into long strips.
Chop the garlic cloves as finely as possible or pass through a press.
Place vegetables in a large bowl or basin. Put oil, cloves and other seasonings there and mix everything carefully.
Place the cabbage and garlic in pre-disinfected jars, fill them to the top and compact them well.
Pour water and vinegar into the pan, add the required amount of sugar and salt.
Bring the mixture to a boil over medium heat. Continue the process for about 4 minutes.
Immediately pour the resulting marinade into the cabbage, close the containers and cool in a warm place.

The blank can be opened after a day or within the next six months.

With beets

This is one of the variations in the production of this dish. Sauerkraut with beets has an unusual taste and looks good. At the festive table, a bright pink appetizer attracts the attention of all guests.

Regardless of the type, you get a crunchy and savory delicacy, sometimes serving as a preparation for the vinaigrette. This quick method of preparing this dish will help preserve all the vitamins and substances needed in the food.

Ingredients:

water - 1.5 l;
beets - 300 g;
cabbage - 1.5 kg;
salt - 2 tablespoons. L.;
garlic - 1 clove;
carrots - 300 g;
dark peas - 5 pcs.
bay leaf - 2 pcs.;
sugar - 1.5 tablespoons.

Preparation method:

Cut the head of cabbage into 4 parts, each of them into approximately equal squares.
Grate the beets and carrots and mix.
Crush the garlic with a knife and immediately place it in the bottom of a 3-liter jar.
Place cabbage, carrots and beets in layers.
Bring water to a boil in a saucepan, add black pepper and salt.
Place the bay leaf in the brine, boil a little, and cool to 80 degrees.
Pour the brine into a jar, leave the brine for 2 days at room temperature.

How to pickle red cabbage for the winter

Salted cabbage is the same national treasure of Russian cuisine as dumplings, cabbage soup, pancakes, pies or buckwheat porridge. There are many wonderful recipes for this dish, and in every home it is prepared according to its favorite and time-tested combination. For some reason, it is believed that salting vegetables is an extremely difficult and lengthy process, but this is not at all true. It is enough to cook once, and anyone will become a professional in this matter. The main thing is to find a combination of flavors that suits you, and the dish will become an integral part of your weekly diet.

Salted cabbage with apples and cranberries

Cabbage flavor harmonizes wonderfully with other vegetables, fruits and even berries, giving the final result unusual flavor notes. This salting perfectly complements the taste of meat and fish.

Ingredients:

2 heads of red cabbage
4 medium carrots
4 Antonov apples (or other sour variety)
150 g cranberries
2 liters of water
a few coriander seeds
150 g salt
add black peppercorns at your discretion
100 g sugar

Preparation:

Cut the cabbage into long strips, the apples into narrow strips, and grate the carrots. Mix everything together with cranberries in a bowl.
Pour water into the container and add salt, granulated sugar and spices. Wait for the liquid to boil.
Place vegetables, apples and berries in jars and pour hot brine into them.
Place something heavy (a bottle of water) on top of the container and leave it in a warm room for two days.

Seal the jars hermetically and put them in a dark room.

Delicious pickling recipes

Salting cabbage in pieces takes place in several stages . First, cabbage is chopped, carrots, beets and other vegetables are chopped according to the recipe.

The prepared ingredients are mixed with salt, sugar and other ingredients, and in some recipes they are topped with brine or marinade containing salt, sugar and spices. Read and choose the best way for your preparations!

Classic recipe

Ingredients:

cabbage 2.7 kg;
carrots 4 pcs.;
salt 3 tbsp. l.;
sugar 3 tbsp. l.;
black pepper 3 tsp;
paprika 3 tsp.

Wash, peel and cut the carrots with a vegetable cutter into thin slices the entire width (lengthwise). Cut the plates into pieces about 4 cm long.

Divide the head of cabbage into 5 parts, remove the stalk . Divide each part into strips and then into squares. The result should be pieces measuring 4x4 or 5x5 cm.

Place the vegetables in a bowl and add sugar, salt and spices . Mash the vegetables and spices vigorously with your hands until liquid appears. Cover the vegetables with a plate or board and place a load on top, for example, a container of water. Leave at room temperature for a day.

Open the bowl and mash the vegetables again. Place the load and leave for another 2 days . Transfer the finished cabbage to jars with lids or plastic bags and store in the refrigerator for up to 1 month.

On a note! Many housewives ferment vegetables only during the waxing moon, believing that otherwise the product will not turn out tasty and will quickly spoil. There is also an opinion about “favorable” days for sourdough: Monday, Tuesday and Thursday.

Simple recipe

The easiest way to salt cabbage is to use carrots and brine . The cooking procedure consists of certain stages:

A head of cabbage (2 kg) is cut into several parts, which are placed in a jar.
Between the pieces make layers of grated carrots.
The garlic head is peeled, then chopped and added to the rest of the vegetables in the jar.
The pickling marinade is prepared by dissolving 50 g of salt and 160 g of sugar in one liter of water. After boiling, add 0.1 liters of vinegar and sunflower oil to it.

Sliced vegetables are poured with marinade and left for 3 days until ready.

Quick recipe

You can get a ready-made dietary supplement in a few hours using vinegar . It is most convenient to do all the preparations in the evening, then the vegetables will have time to marinate until the morning.

The recipe for quick pickles consists of a number of steps:

One head of cabbage is cut into strip-shaped pieces.
Peel and chop the carrots.
Three garlic cloves finely chopped.
Place a pan containing 0.3 liters of water on the stove. For the brine, you need to add sugar (40 g), salt (80 g), black pepper (3 pcs.) and vinegar (40 ml).
Vegetables are placed in a common container; they should be crushed a little by hand to form juice.
The vegetable mixture is poured with hot marinade, then covered with a plate on top. Any heavy object is placed on top.
After two hours, the load is removed and the vegetables are mixed.

Note! The total preparation time for pickles is 8 hours.

Cabbage pieces in brine under iron lids

For lovers of spicy salads, I suggest the following option. Mustard seeds and celery will make the food much richer in taste . This method also uses cutting into small pieces, although larger pieces can be made. It's whatever you want.

Ingredients:

forks - 5-7 pcs.;
carrots - 8-12 pcs.;
onion - 2 pcs.;
water - 2-3 tbsp;
apple cider vinegar - 3 tbsp;
sugar - 0.5 tbsp;
salt - 2 tbsp. spoons;
mustard seeds - 2 teaspoons;
celery seeds - 2 teaspoons.

Remove the top leaves from the cabbage, rinse and dry the forks. Remove the stalks and cut the heads themselves into small pieces . Peel the carrots, rinse and grate. Remove the skins from the onion and finely chop it.

Important! Do not use old and limp carrots.

Next, start preparing the brine . Pour water into a saucepan or ladle, bring it to a boil, then add all the spices and pour vinegar. Boil the marinade for 5 minutes.

Combine carrots, cabbage and onions and pour hot brine over them . Mix everything well and leave it alone for 5 minutes.

Place the resulting salad along with the marinade into clean jars . Now sterilize the workpieces for 15 minutes. Then carefully remove the jars and roll them with iron lids. Cool the containers and store them in the cellar or pantry until winter.

This is interesting: Secrets of delicious preparations: is it possible to salt frozen cabbage - the opinion of housewives and useful tips

Spicy pickling

Garlic and hot pepper will help add spiciness to the dish. Instant spicy pickles are prepared according to the following recipe :

A head of cabbage (2 kg) is cut into several large pieces.
Two carrots must be cut into circles.
Three cloves of garlic are put under pressure.
Hot capsicums are freed from seeds and finely chopped.
Vegetables are placed in a container for pickling, with several bay leaves placed between them.
One liter of water requires 100 g of sugar, 60 g of salt and a couple of tablespoons of vinegar.
Pour the marinade into the sliced vegetables while it has not yet cooled down.
Keep the vegetables at room temperature for two hours, then put them in the refrigerator.

In a day, the appetizer will be finally ready . Salted cabbage is used as a side dish or salad.

With beets

Ingredients:

cabbage 1.5 kg;
beets 750 g;
water 1.5 l;
salt 2 tbsp. l.;
bay leaf 1 pc.;
cloves 2 pcs.;
black and allspice 2-3 peas each;
chili pepper 1 pc.;
garlic 1 head.

Cut the cabbage into pieces as described in the first recipe. Cut the beets into thin pieces (you can grate them using a Korean carrot grater), chili peppers and garlic into rings and thin slices.

Bring water to a boil and add salt and all the spices . After boiling, cool immediately.

Place in a container in the following sequence : a thin layer of beets, then a layer of cabbage and some beets again, then garlic and chili, then cabbage again, etc. The top layer should be beets. Pour brine over the vegetables and place a press on top.

Leave the vegetables for 3 days at room temperature , then transfer to the refrigerator and keep there for another 5 days. Transfer the vegetables to a jar, cover with the released liquid and store in the refrigerator.

Important! When slicing hot peppers, you must wear gloves and then thoroughly wash the knife and board.

Recipe with beets and horseradish

Another pickling option is to use not only beets, but also horseradish. This combination allows you to prepare a spicy addition to main dishes .

The recipe for the snack is divided into a number of stages:

A large head of cabbage weighing 3.5 kg is cut into large pieces.
Then take beets weighing 0.5 kg. It needs to be cleaned and then cut into small pieces.
Place a container with 2 liters of water on the stove, dissolve ½ cup of sugar and salt in it. Be sure to add 5 bay leaves, 4 cloves, 7 allspice peas.
After adding the spices, the brine should cool to room temperature.
Pass 4 garlic cloves through a press.
Two horseradish roots are passed through a meat grinder. A plastic bag should be attached to it, into which the crushed ingredient will fall. This way you can avoid eye irritation that horseradish causes.
All vegetables are mixed in one container, then a heavy object is placed on top.

The container is left in a cold place for 2 days , after which the vegetables can be served.

Advice! Pickled vegetables should be placed in the refrigerator for the winter.

Recipe with beets and carrots

During the pickling process, you can add carrots and beets to the cabbage. This is another quick cooking recipe that includes a certain sequence of actions:

Late ripening cabbage (2 kg) is cut into large pieces.
Two carrots need to be chopped into circles.
The beets must be cut into cubes.
Vegetables are placed in a glass jar in several layers. The container must first be sterilized.
Pour one and a half liters of water into a separate pan, measure out 2 tbsp. l. salt, ½ tbsp. l. sugar, 1 tsp. vinegar and sunflower oil.
The brine needs to be boiled, then filled with it in a container with vegetables.

With this recipe, the salting process takes a day . For further storage, choose any cool place.

On a note! You can ferment cabbage with quince, cranberries, apples, and lingonberries. Each time, the taste opens up in a new way.

Cabbage pieces for the winter in a bucket and without vinegar

Well, for those who are not used to wasting little things, we suggest fermenting cabbage in a bucket. The recipe is simply excellent, tested over the years .

The only thing you need to remember is that during the fermentation period you need to place a plate under the container, as juice may leak out. Or do not fill the bucket to the very top, then there will be no risk of leakage.

Ingredients:

white cabbage (small heads) - 10 kg;
cabbage leaves;
carrots - 1 kg;
garlic - 2 heads;
rye bread - 6 slices;
green cilantro - 100 gr.;
hot pepper - 5 pods;
salt - 250 gr.;
cold water - 7 liters.

Remove dirty and damaged leaves from the heads of cabbage. Then trim the stalks upward and cut the fruits into large slices. Cover the bottom of a clean bucket or barrel with cabbage leaves . Place a couple of slices of rye bread on top.

Place cabbage leaves again on top of the bread . The result was an air “cushion” for quick fermentation. Peel the garlic and cut into slices. Cut the hot pepper into 4 parts. Peel the carrots too and cut into thin slices.

Now place cabbage slices, garlic, carrots, peppers and cilantro on our “pillow”. At the same time, place vegetables and herbs tightly and alternate layers .

Then prepare the brine : dissolve the salt in cold water. Fill a bucket or barrel with this cold and salty water where the vegetables are laid in layers.

Place clean cabbage leaves on top. Set the pressure and leave the workpiece in a warm room for a week , then transfer it to a cool place, such as a balcony, and ferment the contents for 2-3 weeks.

After the specified time, place the sauerkraut with vegetables and brine in sterile jars and close the lids. Store in a cool place.

Recipe with greens

A delicious snack is made by using celery, dill or other greens..

Two small heads of cabbage weighing 1 kg each are cut into four parts. For greens, use 40 g of parsley and celery . One carrot needs to be grated.

In a saucepan you need to boil 1 liter of water, add 80 g of sugar and 100 g of salt . To get a more piquant taste, you can add 5 g of dill or caraway seeds.

This is interesting: Delicious sweet tomatoes in liter jars for the winter: recipes and cooking tips

The hot marinade is poured over the vegetables and left to pickle for 3 days.

Salting with spices

When spices are added, the appetizer becomes especially aromatic . In this way, you can salt not only the cabbage itself, but also combine it with carrots and beets.

The recipe for delicious preparations consists of a number of steps:

A two-kilogram head of cabbage is cut into several parts.
Grate two carrots and one beet on a coarse grater.
Two garlic heads need to be peeled and then placed under a press.
All ingredients are mixed and placed in an enamel bowl.
Per liter of water you need: 0.1 kg of salt, 150 g of sugar and 150 ml of sunflower oil. The seasonings used here are bay leaves and allspice, 2 pieces of each.
The brine is boiled, then the pan is removed from the heat and the liquid is poured over the vegetables.

You need to put a plate and a heavy object on top of the vegetable slices . Pickled vegetables will be ready after a day.

With rowan

Ingredients:

cabbage 2 kg;
rowan 100 g;
salt 20 g;
ground red pepper to taste;
cumin seeds to taste.

Cut the cabbage into pieces as described in the first recipe. Place rowan berries in boiling water for 5 minutes. Mix salt and spices .

Place vegetables and berries in a container and sprinkle with seasoned salt . Rub the mixture with your hands until juice appears. Close the bowl and place pressure on top.

Keep at room temperature for 3 days . Store the finished product in the refrigerator.

Recipe with corn

The corn makes the snack taste sweet . If you need to get tastier preparations, then this ingredient comes to the rescue.

Compound:

1 kg cabbage;
1 carrot;
2 ears of corn;
60 g salt;
80 g sugar;
0.5 liters of water.

The head of cabbage is divided into parts. Carrots need to be cut into bars. The kernels are removed from corn cobs .

Combine the ingredients for the brine in a saucepan and place the container on the stove. The brine should boil , after which it can be removed from the heat.

All the necessary vegetables are placed in layers in the prepared container . Then they are poured with the prepared marinade.

On a note! The process of pickling vegetables takes 2 days.

How to ferment cauliflower

Usually everyone prepares white cabbage for the winter, but they forget about cauliflower, but in vain. After all, it also turns out to be quite tasty and, if you add other vegetables, it’s also appetizing , as in the photo at the end of the recipe. And here we give the composition of the preservation:

Prepare all the vegetables for work, wash them and peel them if necessary , for example, remove the seeds from bell peppers and dirty skins from carrots. Divide the cauliflower into inflorescences, chop the carrots into circles, bell peppers into pieces, onion rings, garlic preferably into thin plastic pieces.

And simply ignite the hot chili pepper with a toothpick in several places. Do not chop the parsley, let it have large leaves. As for the tomatoes, they must be whole.

parsley, hot pepper, bay leaf, peppercorns, chopped garlic, onion rings and other vegetables mixed in at the bottom of a clean jar It turns out motley and colorful!

Now start preparing the marinade , add salt and granulated sugar to the water, bring to a boil. Pour boiling brine over all vegetables to the very edges. Be sure to cover loosely and wait 3 days at room temperature.

And then, you will see that the brine has become cloudy, as it should be , screw the workpieces tightly with lids and put them in a cool place, for example in the refrigerator, for a week.

After 10 days, the snack can be eaten . Or store the product in the cellar in a dark place for 2-3 months, or longer.

How to ferment red cabbage

Not everyone understands the difference between the two main methods of canning cabbage. If you ferment vegetables, then the main preservative is the lactic acid contained in the product; if you add salt, it is table salt.

Classic recipe for cabbage starter in jars

This method better preserves the natural taste of products, not inferior to salting in terms of shelf life.

You can ferment cabbage quite quickly, since you don’t need to prepare the brine. Despite the slight variation in the ingredients of the recipe, the result will always pleasantly surprise you with its taste.

Ingredients:

1 large head of red cabbage
3 carrots
5 tbsp. l. salt
1 tbsp. l. Sahara
add allspice at your discretion

Preparation:

Finely chop the cabbage into strips and grate the carrots.
Place the vegetables in a large bowl and sprinkle them with salt and pepper.
Mash the contents vigorously by hand to release the juice.
Sprinkle everything with granulated sugar and mix the mass well again.
Place vegetables in jars to the top. Make sure they are compacted tightly.
Place each container on a plate (in case excess liquid leaks out), and place a heavy weight on top of them.
Leave in a warm place for at least 3 days.
Pierce the cabbage 4-5 times a day, reaching to the bottom with a wooden stick or long knife.

After the expiration date, drain the excess brine and store the jars.

Sauerkraut red cabbage in large pieces in a jar - a very tasty recipe for the winter

My friend shared very tasty red cabbage recipes with me. I present to you one of them.

To make sauerkraut I will need the following products:

Heads of red cabbage – 5 pcs.;
Horseradish - root;
Garlic – 1 large head;
Onions – 3 pcs.
Table salt – 250 g;
Dill – seeds;
Bay leaf – 3 leaves.

I separate the heads of cabbage into leaves, each of which I cut into large pieces. I cut the onion into half rings, finely chop the garlic, and chop the horseradish root using a blender.

In a wide bowl or other container, mix pieces of cabbage with onions, garlic, dill and horseradish. I add salt and crush it with my hands.
Then I transfer the vegetables into a barrel or enamel bowl, and place a plate with pressure on top. Cabbage is fermented in a warm place for 3 days.
Then I put the finished pickles in jars, sterilize them for 20 minutes and roll them under iron lids. Sunsets for the winter are ready!

Red cabbage: a quick recipe in jars

The traditional method of sauerkraut takes, on average, 3-4 days, but there are life situations when the dish is needed urgently. In this case, a very simple, tasty, and most importantly almost lightning-fast method will come to the rescue, with which the final result is crispy and not inferior in shelf life to products made according to the usual instructions.

Ingredients:

2 kg red cabbage
4 large carrots
7-8 cloves of garlic
400 ml 9% vinegar
1 cup refined or corn oil
1 cup granulated sugar
2 tbsp. l. salt
1 liter of water

Preparation:

Cut the cabbage into strips, grate the carrots, and chop the garlic using a press.
Mix vegetables in a large bowl.
Wait for the water to boil, add sugar, oil, vinegar, salt and continue boiling for about 5 minutes.
Pour the resulting liquid over the vegetables, cover them with a large plate or lid and place a fairly heavy ladle or mug of water on top.

Leave the workpiece in this position for at least 3 hours.

Instant cabbage salad with beets

This healthy and tasty salad is an alternative to heavy mayonnaise winter dishes, and you can prepare it in a matter of minutes.

Components:

Cabbage – 600 g
Beetroot – 300 g.
Lemon – ½ pc.
Olive oil – 4 tbsp.
Granulated sugar – 2 tsp.
Parsley, dill, basil - 2 sprigs each.
Ground pepper and salt - to the cook's taste.

Instant cooking

Prepare the vegetables: finely chop the cabbage, peel the beets, and grate them.
Make salad dressing. To do this, squeeze the juice from the lemon, mix with olive oil, sugar, salt, and spices.
Place the chopped vegetables in a bowl and mash with your hands. Pour dressing over salad and stir. Leave the dish in the refrigerator for 1 hour, covering with cling film.
At this time, rinse the greens, separate them from the stems, dry them and chop them finely.
Before serving, decorate the dish with herbs.

Purple cabbage salad for the winter

During the long winter months, even the most resilient and strong organisms begin to experience vitamin deficiency. And you immediately want fresh, crunchy, vitamin-rich vegetables, which in winter are almost impossible to find or are incredibly expensive. But if you pickle the vegetable mixture in the summer or autumn, the problem of lack of nutrients will be immediately solved. Thanks to its unusual vegetable combination, the salad should be consumed as a separate dish or as a snack before a long feast.

Ingredients:

2 fork purple cabbage
4 carrots
half a whole garlic
1 large beet
2 chili peppers
several branches of parsley and cilantro
add black pepper depending on desired spiciness
2/3 cup salt
add bay leaves at your discretion
2.5 liters of water

Preparation:

Add salt, peppercorns and bay leaves to boiling water. Once the salt has completely dissolved, remove the broth from the stove and set aside to cool.
Separate a few outer leaves from the cabbage forks and finely chop the remaining parts, avoiding the stalk.
Cut the beets into strips, and the chili peppers into small cubes, removing the seeds from the pods, and chop the carrots on a grater.
Place some of the whole cabbage leaves on the bottom of a deep pan, and layers of prepared vegetables on them, alternately adding cabbage, chopped herbs and other ingredients. Pour the cooled brine over everything.
Place the remaining leaves on top, place a heavy plate on them and leave them indoors for 6 days.
Place the pickles in sterilized jars and store.

Sauerkraut with cranberries in an instant jar

Ingredients per barrel:

10 kg cabbage
200 grams of cranberries
a little dill
1 cup salt

Production:

Cabbage used to be fermented in barrels. Sauerkraut is prepared for jars according to the same recipe as for barrels, and we take the products in the same proportions.
For this recipe, add only cabbage to the jar; salt and blueberries are taken in proportion to the weight of the cabbage. Let's start making sauerkraut with cranberries by removing the top leaves, cutting the head in half, and cutting the cabbage into strips. Place in a plastic container, add salt and stir.
We press the cabbage with our hands so that it gives juice. Then compact it firmly in a bowl and leave for an hour. Then we perform this operation every time, and again leave it for an hour.
Add dill. Stir, drain off excess juice. Sometimes there will be a lot of juice, but you don't want to drain all the juice completely; the cabbage will be dry and not crispy. Leave for several days in a cool place. It is necessary to pierce the mass several times a day with a pointed stick or long knife, releasing the gas.
Finally, add clean cranberries and mix thoroughly with your hands or a wooden spatula.
Now you can put the cabbage in jars and store it in the refrigerator. However, if you are making a preparation from a larger amount of cabbage, then a barrel is preferable.

Spicy sauerkraut with cranberries is served with hot dishes or as a fresh appetizer. Bon appetit!

Red cabbage pickled with orange and ginger (video)

Winter preparations from red cabbage help maintain an optimal level of health and quite successfully fight many chronic and seasonal diseases. With regular use of the product, the functions of the kidneys, lungs, and thyroid gland improve, the condition of collagen and skin tissue is stabilized, and the natural aging process slows down. Also, salted cabbage reduces the effect of strong alcoholic drinks and strengthens the hematopoietic, immune and digestive systems. It has very few kilocalories, but a lot of fiber and almost completely no fat, so it is recommended for dietary, diabetic (in this case it is especially recommended to include it in the diet) and fasting diets. Even consuming this vegetable twice a week will bring noticeable positive changes to the body and elevate your mood.

In October, gardeners have already begun harvesting cabbage. There is probably no need to talk about how rich cabbage is in vitamins and minerals. And sauerkraut is simply a storehouse of vitamins; it contains much more vitamin C than the recognized leaders - citrus fruits. Not every housewife is good at making sauerkraut. It happens that it turns out too soft, or, on the contrary, too hard, it can darken and turn out to be too salty.

Will help you prepare delicious sauerkraut

. On long winter evenings you will enjoy its taste and delight your family and friends with this vitamin dish.

Quick sauerkraut recipe

This recipe

It’s called fast because you can eat
sauerkraut
just three days after it’s been pickled.
To sauerkraut
tasty and beautiful, for pickling you need to choose late varieties of cabbage, preferably white cabbage.
To ensure that your cabbage turns out crispy and not soft, do not overdo it with adding carrots. If desired, you can add a sour apple, cut into slices, to the cabbage. According to tax rules, cabbage
must
be fermented
on men's day, the name of which contains the letter “P” (Tuesday, Thursday).
Then the sauerkraut
will turn out especially tasty.
Of course, it’s up to you whether to believe the signs or not; for example, I try to adhere to them. For example, my sauerkraut
when my husband chops it, and then I salt it. This is a peculiar sign we have developed.

Required ingredients:

One medium head of cabbage weighing two and a half to three kilograms;

One - two carrots;

One tablespoon of sugar;

One and a half tablespoons of salt

Chop the cabbage using a special knife or using a food processor, in general, whatever is more convenient for you and what you like.

Peel the carrots, wash them well, grate them on a coarse grater. Salt cabbage

You can do this in a large enamel bowl or just on the kitchen table.

Add salt and sugar to the grated carrots, mix well and grind the cabbage well so that it releases the juice.

Place cabbage in a jar

, compact it tightly. If there is not enough cabbage juice to completely cover the cabbage, you can add a little boiled cold water. Cover the jar with gauze and place a plate underneath, since during the fermentation process the brine may foam and bubble and will overflow the edge of the jar. Leave the jar of cabbage to sour for three days in a warm place.

Every day you need to pierce the cabbage with a wooden stick to release excess bubbles from below that form during fermentation. After three days, put the jar of cabbage on the balcony or in the refrigerator overnight, and in the morning you can enjoy delicious sauerkraut.

And now he will teach you how to prepare not only a tasty, but also a beautiful cabbage dish - pickled red cabbage

.
Cabbage
prepared according to this
recipe
is ready to eat within a day and looks great as an appetizer on the holiday table.

Red cabbage with apple

My children prefer recipes for sauerkraut with apples. Apples give the dish a spicy, slightly sweet taste.

Recipes for red sauerkraut for the winter are quite simple to prepare. I will describe one of them.

I will need the following products:

Red cabbage - 1 fork;
Onions – 1 pc.;
Apples – 2 pcs.;
Salt – 70 g;
Dill - seeds.

Note to the hostess

To make the cabbage juicy and crispy, it is better to cut it into large pieces.

I chop the cabbage leaves. Peel and seed the apples and then cut them into thin strips. I cut the pre-peeled onions into thin rings or half rings.
I add salt to the pieces of red cabbage and grind them. I put the salted cabbage leaves in an enamel bowl or barrel, add apples, onion half rings and dill (seeds) to them. I mix everything thoroughly.
I put a plate with oppression on top and sauerkraut for 4 days. Then I transfer them to jars and put them in a cool place. It turns out very tasty, slightly sweet cabbage leaves.

Pickled Red Cabbage Recipe

Required ingredients:

One medium-sized head of red cabbage;

For the marinade:

One liter of water; Half a glass of sugar; Five cloves of garlic; Two tablespoons of salt; Half a glass of vinegar; Half a glass of vegetable oil; Bay leaf, allspice

Cut the cabbage into fairly large pieces

Place in a jar or enamel pan and pour over the hot marinade.

To prepare the marinade, boil water, add vegetable oil, sugar, salt, vinegar and stir everything well. Put allspice peas, bay leaves and peeled garlic cloves into the marinade, cool the marinade slightly and pour it over the chopped cabbage.

Close the jar of cabbage with a lid and leave at room temperature for 24 hours.

This cabbage should be stored in the refrigerator.

Preface

Red cabbage is prepared for the winter much less often than white cabbage, completely in vain - its canning is no more difficult, it has less calories, and in terms of the amount of vitamins and useful microelements it is almost as good as the latter. Moreover, it contains a natural antioxidant (anthocyanin), which is absent in white forks and helps the body fight cancer cells, as well as renew tissues and restore their structure. In addition, red cabbage preparations with their bright unusual color will decorate any feast.

Pickling red cabbage, as in similar versions, allows you to quickly and without additional hassle preserve this vegetable for the winter. As with pickling or fermenting, there is no need to monitor the cooking process and the degree of readiness of the product. Red cabbage is pickled more often than white cabbage, but according to almost the same recipes. The popularity of this method of preparing a vegetable with red leaves is due to its extraordinary beauty when pickled and its lower juiciness, which is why it is better to preserve it in liquid (marinade or brine), since it produces little of its own juice.

Recipe with spices. You will need:

forks – 2.5 kg;
garlic (heads) – 1 pc. or instead red hot pepper (rings) – 2–4 pcs.;
bay leaf – 6 pcs.;
allspice peas - 1 tbsp. spoon;
black pepper (peas) and cloves (buds) - 1 teaspoon each;
sugar and non-iodized salt – 70 g each;
water – 1 l;
vinegar - 4 tbsp. spoons.

Finely chop the forks or separate them into leaves, which we cut into small pieces (about 3x3 cm). Grind cabbage with 1 tbsp. spoon of salt. We do this not too intensely so that after marinating it remains sufficiently crispy and elastic. Then cover the dish with cabbage with a lid or cover it with film, and then place it in the refrigerator overnight.

Shredding cabbage fork

The next day, divide all the seasonings equally and put them in 2 jars. If we use garlic, then the taste of pickled cabbage will be spicy, and with pepper it will be hot. Then we put the cabbage, which has become softer overnight, into jars. Pour 2 tbsp vinegar into each container. spoons. Dissolve sugar and remaining salt in water heated to boiling. Fill the jars with this hot solution. Then we sterilize them for 15 minutes, and then seal them, turn them over, cover them, let them cool and hide them for long-term storage.

In Korean. You will need:

forks – 1 kg;
beets and carrots - 2 pcs.;
garlic cloves – 4 pcs.;
allspice and black pepper (peas) – 3 pcs.;
hot red pepper – 1 teaspoon;
non-iodized salt - 2 tbsp. spoons;
vinegar and vegetable oil - 100 ml each;
sugar – 1 glass;
water – 1 l.

We disassemble the head of cabbage into leaves, which we cut into strips approximately 3 cm wide or into pieces 3x3 cm. Grate the carrots and beets on a Korean carrot grater. Then mix all the vegetables in a small bowl or saucepan, and then put them in jars, into which we pour all the pepper and garlic on top, divided in equal parts. Dissolve salt and sugar in water, pour oil and vinegar into them. Heat the resulting mixture to a boil, stir well, let it cool slightly, and then pour it into the vegetables. Next we proceed with the jars of cabbage as in the preparation recipe above. It is not necessary to sterilize containers.

They do it the same way. But the choice of red cabbage forks is simpler - you can take any of them, as long as they are not rotten. Well, the characteristics of the heads of cabbage have an effect. Red cabbage is less juicy than white cabbage, produces little juice during fermentation, and therefore most often this cabbage is fermented in brine.

You can ferment red cabbage together with white cabbage. They will complement each other with their vitamins and other beneficial components.

In terms of its healing power, such an assortment will be simply lethal (for all viruses and ailments). In addition, there is no need to pour brine over the cabbage and it will ferment in its own juice, released after mixing with salt. Its deficiency in red cabbage is compensated by its excess in white cabbage. The ratio can be 1:1 or different. Many people take more white cabbage – for juiciness.

Pickling red cabbage

Pickling red and white cabbage in brine. You will need:

first cabbage – 0.5 kg;
second – 0.7 kg;
carrots - about 200 g.

For the brine:

water – 1 l;
sugar and non-iodized salt - 1 tbsp. spoon.

Grate the carrots on a coarse grater. Shred white and red cabbage alternately, place them in layers in a fermentation bowl and sprinkle with carrots. Then mix everything lightly, then tamp it, fill it with brine and put pressure on top.

Grating carrots on a coarse grater

Pickled red cabbage. You will need:

heads of cabbage – 5 kg;
sugar and non-iodized salt - 100 g each.

Shred the cabbage, mix well with salt and sugar, let it stand for 30 minutes, and then compact it tightly and put pressure on top of it. Continue as in the recipe above.

With apples. You will need:

forks – 10 kg;
apples (preferably sour) – 1.5 kg;
non-iodized salt – 250 g;
onion (onion) – 0.5 kg;
dill (seeds) – 20 g.

Remove the core from the apples and cut them into strips, and the onion into half rings. Chop the heads of cabbage, grind thoroughly with salt, and then mix with the rest of the ingredients. Then we compact everything, load it with pressure and ferment it.

Red cabbage is salted. You can use the same recipes. Again, most often in brine, for the reasons discussed above in the chapter on fermentation.

Salted red cabbage

Pickling with apples. You will need:

heads of cabbage – 5 kg;
apples (preferably small green ones) – 1 kg;
non-iodized salt – 200 g;
onion (onion) – 3 pcs.;
cumin – 20 g.

Chop the forks or cut them into pieces, sprinkle with salt and mash well. After removing the seeds, cut the apples into strips, and the onions into half rings. Mix them well with cabbage. Add cumin to the fruit and vegetable mixture. Mix everything again, then tamp it, and place pressure on top. We give the cabbage 3 days to salt in a room at room temperature, and then place it in jars or containers where it was salted for storage.

Pickling with cranberries. You will need:

forks – 2 kg;
cranberries (fresh, frozen or dried) – 100 g;
bay leaf – 3 pcs.;
allspice and cumin - 1 teaspoon each;
non-iodized salt - 3 tbsp. spoons.

Shred the cabbage, sprinkle with salt, mash and leave for about 20 minutes. Then stir in the spices, and then carefully with the berries. Lightly tamp, and then proceed as in the recipe above.

Cabbage can be eaten raw, in soup, solyanka and other dishes. In this article we will talk about how to prepare sauerkraut, about its beneficial and taste qualities, believe me, sauerkraut is prepared quite simply and everyone can master the methods of preparing sauerkraut. To better preserve the quality of cabbage, give it greater stability and new taste properties, cabbage is canned. In Russia, the most common method of canning is sauerkraut. So, to prepare sauerkraut we will need the following ingredients:

10 kilograms of cabbage 300 - 400 grams of carrots 200 - 250 grams of salt

Of course, to make sauerkraut you don’t have to use that amount of vegetables, it’s enough to maintain the proportion.

Cabbage heads are cleaned of contaminated leaves, washed, cut into two or four parts, stalks are removed and finely chopped or chopped. The prepared cabbage is placed in layers in thoroughly washed, scalded wooden barrels, enamel buckets or pans, evenly sprinkling each layer with salt and thinly sliced carrots. You can also add peeled and cut into halves or quarters without seed nests:

apples (800 grams) lingonberries and cranberries (100 - 200 grams each) caraway seeds (5 grams) bay leaves (2 - 3 grams) anise allspice, reducing the weight of the cabbage accordingly

During the laying process, the cabbage is periodically compacted so that it releases juice. To avoid loss of cabbage juice, the dishes should be filled 5 - 10 cm below the edge.

The surface of the cabbage is covered with washed cabbage leaves, on top - with a clean cloth, on which a washed and scalded wooden (not plywood) circle is placed, and pressure is applied to it (brick and limestone are not suitable for pressure). The weight of the oppression should be approximately 10% of the weight of the cabbage.

For pickling, use fresh, mature, intact and unfrozen white cabbage of mid-season or late varieties (Slava, Moskovskaya late, Saburovka, etc.).

The fermentation process begins after 2 - 3 days; The favorable temperature for it is 15 - 25°C. At this temperature, fermentation occurs within 10 - 15 days. During the initial period of fermentation, gases are formed in the cabbage, which should be removed. To do this, the cabbage is pierced every day in several places with a wooden peg to the bottom of the dish. At the same time, remove the foam that appears on the surface, in which bacteria develop that cause spoilage of the cabbage.

After the fermentation process is completed, the cabbage acquires a taste without bitterness, and the brine becomes light. Ready cabbage is stored at a temperature of -3 - +5°C. Its surface should be covered with brine. Any mold that appears should be removed. In this case, the wooden circle, bend and fabric are washed first in warm water and then in boiling water. To avoid mold, it is recommended to ferment cabbage in a plastic film bag in the same way.

Ingredients

8 kilograms of cabbage 100 grams of garlic 100 grams of horseradish 50 - 100 grams of green parsley 300 grams of red beets

brine

4 liters of water 200 grams of coarse salt 200 grams of sugar
Wash and peel the vegetables.
Remove the stalks from the cabbage, cut the heads of cabbage into pieces of 200 - 300 g. Finely chop the peeled garlic and parsley, grate the horseradish, cut the beets into large cubes. You can add 3 - 4 red pepper pods. Place food tightly in an enamel bucket. Boil the brine, let it cool slightly and pour warm over the cabbage, cover with a lid and place a load on top. Leave the bucket at 18°C for 48 hours and then move it to a cooler place.

After 5 days, the raspberry-colored sauerkraut is ready. When storing sauerkraut, it should be taken into account that freezing it once does not affect its quality, provided it is defrosted before use.

Ingredients

5 kilograms of cabbage 100 grams of salt 100 grams of sugar
Chop the heads of cabbage into strips, add salt and sugar, mix and after 30 minutes, compacting tightly, place in jars.
Press until juice appears on the surface. Cover the top with several whole cabbage leaves, press with a thin wooden circle and weight.

At room temperature, cabbage will be ready in two weeks.

The violet or purple leaves of a plant from the Brassica family, which was brought to Russia from the Mediterranean, have a rich hue and a spicy aroma. They look original in salads and are very healthy for humans. Housewives who pickle or salt red cabbage for the winter provide their households not only with a tasty product, but also with vitamins, fiber, and microelements. The vegetable goes well with root vegetables and peppers, making juicy and crispy pickles.

Despite the fact that the cruciferous plant comes from countries with a Mediterranean climate, it tolerates the weather conditions of the middle zone, but in Russia it is cultivated much less than white cabbage, but the composition of the vegetable is much richer. The unusual coloring of the leaves is due to anthocyanins. These substances help increase the strength of the walls of blood vessels, reduce blood pressure in patients with hypertension, and remove toxins and radionuclides from the body.

Red cabbage contains selenium, which has a beneficial effect on the thyroid gland and accelerates the synthesis of antibodies. Fiber normalizes the digestion process and cleanses the intestines of fats and toxins. Ascorbic acid strengthens the immune system. Phytoncides present in the leaves fight bacterial infection.

The juice of the vegetable, which in Russia was called blue cabbage, has long been used to treat tuberculosis, bronchitis, and stomach ulcers. The leaves of the culture were used to heal wounds, scratches, and tighten scars. Red cabbage is rich in vitamins in the form of:

tocopherol;
folic acid;
riboflavin;
retinol.

The vegetable is useful for women carrying a baby, people with diabetes, and people who suffer from obesity. With regular use, the heart functions better, cancer tumors form less, and healthy cells do not degenerate.

The purple color looks very original in a salad; the sharp and unusual taste of cabbage fermented for the winter will appeal to all household members.

Red cabbage with carrots

To prepare delicious sauerkraut with carrots, I will need the following ingredients:

Heads of red cabbage – 10 kg;
Carrots – 0.5 kg;
Pepper (bitter) – 2 pcs.;
Garlic heads – 4 pcs.;
Water – 9 l;
Coarse salt – 400 g;
Sugar – 800 g;
Cumin - to taste.

Cabbage pickled with hot peppers and garlic turns out amazingly crispy. So how do you make delicious pickled red cabbage?

Initially, I peel the cabbage heads and remove the stalks. I like cabbage to be cut into large pieces.
I put the blanks in a barrel or enamel bowl.
Now you can start preparing the brine from salt and water. I pour cold brine over our cabbage, cover the container with a plate and put pressure on top. To make the cabbage tasty and moderately crispy, I keep it under pressure for 4 days.
After 4 days, I remove the cabbage from the container, but keep the brine. If you follow my recipe, pieces of cabbage must be mixed with finely chopped garlic, carrots and pepper, as well as cumin. Having thoroughly mixed all the above ingredients, I return the pickle to the barrel or bowl.
I boil the brine again, cool it and pour it over the cabbage. I put a plate with pressure on top for another 2 days.
Then I add sugar to the container, squeeze the cabbage a little and put it in 3-liter jars. I store jars in a cool place.

Sauerkraut red cabbage for the winter in a jar, the very tasty recipes for which I described in this article, can be added to a salad or eaten as a separate pickle. Enjoy your meal!

Preparing the main ingredients

Before canning the vegetable, depending on the culinary recipe, the leaves are chopped or cut into pieces, the marinade or brine is boiled, and vinegar or citric acid is added to it.

Red cabbage can be prepared with apples. The washed fruits are freed from the core and seeds and crushed. Onions and garlic are peeled and cut into rings. Root vegetables in the form of carrots and beets, horseradish and greens are well washed and chopped. Red cabbage with bell pepper turns out very tasty. The vegetable is chopped or cut into cubes, removing the seeds.

The jars into which the canned snack is rolled are washed with soda and sterilized.

Delicious sauerkraut with beets and garlic, classic recipe

I never cook cabbage for future use, our region is warm, there is nowhere to store it, no cellar. When it runs out, I salt it again and try different ways to try it.

I liked one recipe with garlic and beets. Try it, it turns out delicious.

We will need to prepare all the ingredients according to the list:

Salt – 3 tablespoons.
Water – 1.5 liters.
Cabbage – 2 kilos.
Beets - 2 medium pieces.
Carrots – 2 pcs.
Garlic – 5 cloves.
Hot pepper – 0.5 pcs.

I prepared all the components like this:

I didn’t chop the head of cabbage, I cut it into squares.
I cut the beets into thin half rings.
Carrots - in rings.
Peeled the garlic and cut it into slices.
Chili pepper - in small pieces.

1. I begin to lay vegetables in layers: beets, cabbage, carrots, garlic, peppers and so on until the very top, without compacting them too much.

2. The vegetables are ready, I dilute the salt for pouring in this way: I put all the salt in a glass, pour boiling water over it so that it disperses well.

3. I dilute with the remaining cold water and pour the entire resulting composition into a filled jar.

4. I leave the pickling in a warm place for 5 days; be sure to place the jar in a deep container so that the juice does not leak out. Once a day I pierce the cabbage and release the air collected during fermentation.

This is how beautiful it turns out.

The whole family will be delighted, I think.

Cooking recipes

Red cabbage is pickled with its white cabbage cousin, but the purple or violet leaves have a sweeter flavor and require less sugar. Basically, the technology for preparing for long-term storage in both types of representatives of the cruciferous family is practically the same.

Classic with vinegar for the winter

The traditional marinade used to preserve red cabbage is made from water into which sugar, sunflower oil and salt are poured. Vinegar is added to the hot liquid. To prepare an appetizer according to the classic recipe, you will need:

bay leaf - 5 pcs.;
garlic - 1 head;
bitter and allspice - 16 peas;
6 carnations.

This amount of spices is enough for 2 small heads of cabbage. The cabbage is chopped into thin strips. To prevent the leaves from being hard, you need to lightly mash them with your hands. Garlic cloves are peeled and chopped into slices.

Place seasoning and cabbage in washed and dried jars and fill with marinade. To cook it, dissolve 2 tablespoons of sugar and salt in a liter of water, add 80 ml of vinegar. The workpiece is rolled up with tin lids.

Spicy with beets

It is unlikely that anyone will refuse red cabbage marinated with root vegetables in winter. It can be served as a salad or as a complement to meat. To prepare a spicy dish, you need to take:

garlic;
a glass of sugar;
2 beets;
salt - 60 g;
carrots - 2 pcs.;
sunflower oil - ½ tbsp.

You will need red, black and allspice peas. No one has any difficulties during the pickling process:

Root vegetables need to be washed and peeled.
The cabbage leaves are separated and cut into pieces.
Vegetables are chopped on a Korean carrot grater.
The ingredients are mixed and placed in a bowl, into which all the pepper is poured - red, black, and allspice.
Pour water and sunflower oil, half a glass of vinegar into another bowl, add some salt, add sugar and boil.
The cooled marinade is poured into the vegetables, the bowl is covered, and pressure is placed.

After 3-4 days, the spicy snack is transferred to jars. Take the spicy product to the basement.

With bell pepper

Preparations made from purple leaves turn out to be very beautiful and immediately attract the attention of both guests and family members, delighting with their excellent taste and spicy aroma. You can marinate bright cabbage with bell pepper. You need to take a kilogram of each vegetable, you will also need:

large onion;
cloves - 2 buds;
dill seeds;
sugar - glass;
salt - 2.5 tbsp. l.;
vinegar - 40 ml.

The pepper is placed in boiling water for 5 minutes and then placed in cool water. The cabbage is chopped into thin strips. Chop the peeled onion. All components are mixed and ground with salt, transferred to a glass container, pasteurized for about half an hour and rolled up with tin lids.

In jars of aspirin

Some women prefer to pickle cabbage with acetylsalicylic acid for the winter. With such a preservative, it is stored longer, does not change color, does not lose juiciness, does not become moldy, and turns out crispy. For half a head of red cabbage you need to take:

aspirin - 1 tablet;
anise seeds - 7 grains;
salt - 3 tablespoons.

To make the product acquire a spicy taste and interesting smell, add mustard powder, chopped fennel, ginger, and hot pepper.

The top leaves are removed from the head of cabbage, the rest are chopped, mixed with salt, a liter of cool water is poured into them, left to salt for 8 hours, after which the juice is drained from the cabbage. Fry the spices in a frying pan, add 1/2 liter of boiling water and hot pepper and boil slightly. Fill a jar with chopped leaves with the prepared marinade and add an aspirin tablet. After 3 weeks, the appetizer can be served.

With raisins

Red cabbage with apples is prepared quite quickly for the winter.

To give it a sweetish taste, add a spoonful of honey and 2 seedless raisins; in addition, take:

fruit vinegar - 40 ml;
olive oil - 30 mg;
salt;
hot pepper;
parsley leaves;
walnuts.

Shred the cabbage and apple using a coarse grater, salt and mix, add herbs and raisins. To prepare the marinade, use vinegar, honey and oil. The dish can be consumed the next day or stored in jars for the winter.

Instant marinated pieces

Shredding cabbage into thin strips takes a lot of time. To close it for the winter, you can simply cut the head of cabbage with a sharp knife, it will turn out much faster and also tasty.

For the marinade, you need to take 2 glasses of water, one each of vinegar and sugar. To prepare cabbage in pieces you will need 1 head of cabbage, peppercorns, cloves, bay, and cinnamon will not hurt.

The leaves are separated from the head, cut with a knife and salted for at least 2 hours, after which they are placed in jars along with spices. The marinade is prepared from water, salt, vinegar and sugar. Boiling liquid is poured into the prepared ingredients. Sterilize the snack for about 30 minutes and seal it with lids.

Crispy

Vegetables go well with fruits. If you marinate red cabbage with apples in a ratio of 1 to 5, it will turn out very tasty.

Sweet and sour fruits add their own notes and add a garden aroma.

Onions, which you will need 250 g for 5 kilograms of vegetables, cut into rings. The apples, having removed the core and seeds, are finely chopped. After removing the top leaves, shred the cabbage. All ingredients are placed in an enamel bowl, mixed with a partial spoon of salt and caraway seeds, covered and pressed. The workpiece is placed in a dark place where it should ferment. Crispy cabbage is packaged in jars, which are taken to the cellar. It will be even tastier with olive or sunflower oil, but it won’t last until spring.

Cabbage salad

In winter, vegetable preparations sell out very quickly. Many families love pickled tomatoes and pickled cucumbers, enjoy eating caviar from zucchini or eggplant, and serve salad made from red or purple cabbage and peppers. To prepare it, you need to take a kilogram of these vegetables and 2 onions.

The marinade is cooked using:

water - 1 liter;
sugar - 200 g;
vinegar - 1/2 cup;
salt - 2 or 3 tablespoons;
Dill seeds.

The cabbage needs to be chopped into strips, the pepper is placed in boiling water for 5 minutes, then dipped in cool water and cut into rings. They do the same with onions. Place the chopped vegetables in a wide bowl and, after mixing thoroughly, place them in sterile jars, which are filled with boiling marinade and seasoned with vinegar. The salad is rolled up and covered with a warm blanket.

Pickled

Cabbage of violet or purple color will delight you with its excellent taste and attractive appearance in combination with sour apples of the Antonovka variety. For 5 heads of cabbage it is enough to take a kilogram of fruit.

Fruits need to be washed, seeds selected and cut into slices, onions into rings, cabbage into strips. All ingredients are placed in a wide bowl, dill seeds are added and thoroughly mixed with a glass of fine salt, then transferred to an enamel pan, alternating with apples.

The container with the contents is placed under pressure in a warm room for three days. Sauerkraut is packaged in jars and taken to the cellar. This preparation is eaten instantly.

Georgian sauerkraut (with beets)

The cuisine in Georgia is very different from Russian. There is more heat and aromatic seasonings. Georgians love a beautiful table and delicious food. They also prepare cabbage in a special way with a twist.

I have one recipe, let’s try to prepare it for our table and please our friends and loved ones.

You don’t need to come up with anything special, just desire and a little time.

The fermentation includes:

Garlic – 4 heads.
White cabbage - a large fork.
Salt – 1 tbsp. heaped spoon (per liter of water).
Beets – 6 (medium size) pieces.

I have prepared the ingredients and am starting to cook:

1. I rinse the fermentation pan well, I have a capacity of 10 liters, I put it on the table, it’s more convenient to work.

2. First I cut the fork into two parts, the stalk remains in place, I do not remove it. Then, I divide the halves with a sharp large knife into four or three equal slices (as you wish). I try to leave at least a small piece of the core in each part, this is how the leaves stick together and fall apart. I only got 6 slices of white cabbage.

3. I cut the beets into thin slices so that it is convenient and tasty to eat after fermentation.

4. I prepared the beets and cabbage, diluted the brine in a jar: first, I dissolved all the salt in a small container with hot water, then mixed it with the remaining cold water. I take filtered water from the tap, maybe with chlorine. For my recipe, I prepared 6 liters of brine.

5. I place three slices of cabbage in a prepared container, sprinkle them with cloves of garlic (I left it whole), beets, and so place all the ingredients in the pan.

6. Georgians love spicy dishes, I cook exactly according to the recommendations of Georgian chefs. Therefore, in the middle, I put 5 small hot peppers; if you don’t have them, then you don’t need to put ground red pepper, it will ruin the taste.

7. I pour the brine over it; if the vegetables are not completely covered, you can still prepare the brine as needed.

8. I press down a little on top with a plate so that the brine is higher than the vegetables.

So the pan sits warm for 5 days, then I take it out to where it’s cooler, you can put it on the balcony or in the cellar. After two weeks the cabbage was ready.

It looks beautiful and appetizing.

Please come to the table!