Sauerkraut is one of the most popular snacks in the winter. It goes well with any meat dishes and is easily prepared at home, while it is not necessary to add vinegar. How to salt the cabbage, which will have a crispy structure and maintain its nutritional value over a long period, read below.
Selection and preparation of ingredients
Preparation of high-quality winter harvesting begins with the selection of ingredients. The main condition concerns the choice of the main raw material - cabbage should be taken only late in ripening. The cabbage head should have a fairly dense structure - only such raw materials will crunch after salting and will not lose elasticity.
Product Preparation:
- Remove the top leaves from the cabbage.
- Wash the raw materials and dry with a paper towel.
- Divide into several pieces and remove the stump.
- Wash all other ingredients, peel.
Did you know? Sour cabbage soup used to be called not soup. In Russia, it was a spicy, highly carbonated drink based on cabbage, vaguely reminiscent of kvass to taste.
Step-by-step recipes for harvesting cabbage without vinegar for the winter
There are several options that allow you to ferment cabbage deliciously without adding table vinegar. First you need to prepare cans or barrels of wood in which the raw material will be pickled. They must be washed with soda and doused with boiling water. In addition, you will need a tablespoon to measure salt and other loose components.
Sugar-free fermented in a jar
1 can of 3 l 1 hour
black pepper and allspice
8-10 pcs.
Nutritional value per 100 g:
- Chop cabbage on a shredder.
- Grind carrots on a coarse grater.
- Mix the crushed raw materials, rinse thoroughly with your hands so that it gives juice.
- Salt the vegetables, mix, carefully washing.
- Add a mixture of peppers.
- Tamp the raw materials tightly into a 3-liter jar. After filling the container about half, put the bay leaves.
- Filling the container completely, take a wooden stick and pierce the layer of vegetables at full height in several places.
- When the raw material begins to actively release liquid, it must be tasted. If the taste is not salty, you can add another 1/4 tsp directly on top of the cabbage layer. salt.
- Salting will last 3-4 days. Throughout this time, several times a day, raw materials must be pierced in different places with a wooden stick. In addition, it is necessary to maintain the temperature regime within +18 ... + 20 ° С.
- The main cabbage can not be overexposed, so every day you need to take a little and taste it.
As soon as you feel that the product is ready, it should be immediately removed to a cool place, otherwise the liquid will begin to mold.
Video recipe
Sugar-free pickled in a potDid you know? In Japan, cabbage is used not only as a food product, but also cultivated as an ornamental plant. Especially popular are late varieties that remain long in the beds and are in perfect harmony with different flower arrangements.
Pickled
1 can of 3 l 1 hour
Nutritional value per 100 g:
- Divided into 4 parts of the forks, freed from the stump, cut into slices of various sizes - chop most of the raw material finely, cut about 1/4 part larger.
- Grate the carrots for Korean carrots.
- Mix the raw materials, sprinkle it with 1 tbsp. salt, mix thoroughly again, slightly pressing down with your hands.
- Boil the water. Throw in boiling water 2 tbsp. salt and 1 tbsp. Sahara. Keep the liquid on fire for another 1-2 minutes.
- In a 3-liter jar, put the cloves of garlic, dill seeds, ram the cabbage with carrots.
- Pour hot brine into the container.
- Cover the jar with gauze. Insist in brine for 3-6 hours. The brewing time in this recipe depends on individual preferences. If you need a product with a more crispy structure, stand for 3 hours, to get tender pickled cabbage it is better to pickle it for 6 hours.
This method allows you to cook cabbage in just 3-6 hours, instead of insisting for 3-4 days. Pickled vegetable is tender, crispy and tasty. In addition, unlike pickling according to standard recipes, the final product does not have such a specific smell. It can be used as a salad in addition to meat dishes, and marinade can be used to prepare interesting sauces, added to a hodgepodge.Important! Pickled cabbage can not be stored for a long time. The maximum time in the refrigerator is 48 hours.
Cold salty
1 can of 3 l 1 hour
Nutritional value per 100 g:
- Chop forks and grate carrots.
- Add spices to the water, stir well.
- Tamp the cabbage into a container, pour the resulting brine.
- Cover the neck of the container with gauze, set it in a deep plate.
- Fermenting vegetables in this way also needs 3-4 days at room temperature. Already after a day, salting will begin to actively emit carbon dioxide during fermentation.
- To avoid mold on the surface of the liquid, daily, several times you need to pierce the raw material with a wooden stick or spoon. In addition, you should try the fermented product to taste.
- If there is not enough salt, then you need to add it immediately the next day after salting. As soon as the product reaches the desired condition (determined by taste), it must be rearranged in a cool dark room.
Home storage
In order to preserve the nutritional value of the dish in question longer, certain conditions must be met:
- lack of light;
- temperature conditions within 0 ... + 6 ° С.
Important! To increase the shelf life, it is better to give preference to containers made of glass or wood, and refuse metal containers.
You can make sauerkraut without using vinegar. It can be salted according to standard recipes or use the express option and pickle.