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Sauerkraut: recipe without brine. Juicy and crispy sauerkraut according to “grandmother’s” recipes Classic sauerkraut recipe without brine

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Salted cabbage is a traditional Russian dish. It always becomes a wonderful decoration for any feast, both everyday and festive. Recipes for salted cabbage are extremely simple, but with their help you can prepare an excellent delicacy. Let's look at the best of them in our article, learn how to select ingredients and learn all the intricacies of such a culinary process as quick pickling.

How to choose and prepare cabbage for pickling

The most important thing is to choose the right fresh vegetables for preparations, otherwise the dish may not turn out as crispy and juicy as you would like. A good cabbage for rolling has the following characteristics:

Recipes for canned salted cabbage require advance preparation. It consists of the following:

  1. Remove a few flaccid top layers from the head and cut into large pieces.
  2. Visible damage must be removed.
  3. For some recipes, the head of cabbage needs to be chopped into thin narrow strips with a shredder, knife, grater or food processor.
  4. The vegetables used in the recipe must be washed and peeled. The spices must be sorted out, removing spoiled fragments.

How to quickly and tasty salt cabbage at home

There are many recipes for pickling at home, each of them requires one or another preparation time. Recipes for quick salted cabbage are the most popular. The preparation prepared using them can be eaten as a separate appetizer, or added to other dishes, for example, borscht or salads. Let's look at the most interesting recipes.

Hot method in brine without vinegar

The hot method allows you to get pickles as quickly as possible; literally within a day you can taste the dish. Both white and red forks are suitable for this preparation. The main ingredient is sometimes chopped, but the classic recipe simply calls for cutting into small portions. You can serve the dish with herbs and onions.

Ingredients:

  • dense cabbage forks;
  • 1 carrot;
  • a few peppercorns;
  • bay leaf – 2-6 pcs.;
  • 1 liter of water;
  • 1 tbsp. l. table salt;
  • half a tablespoon of sugar.

  1. The cabbage should be chopped (shredded if desired).
  2. Grate the carrots on a grater (preferably on a so-called Korean grater).
  3. Mix the vegetables, place them in a sterilized, dried jar in layers, add spices to each one.
  4. Salt and sugar should be diluted in hot water. Keep the brine over low heat until it boils. Pour vegetables over them.
  5. Place the open container in a deep container for one to two days. Then cover it with a lid, but do not roll it up. Store in the cold.

Instant cooking with beets in Georgian style

The dish according to this recipe turns out incredibly tasty and spicy, and looks beautiful due to the pink tint imparted by the beets. The dish is stored for a very long time, it can stand all winter. Quick pickles will be a great addition to any dish. It is very easy to prepare, it does not require much time or effort, you just need to follow the instructions.

Ingredients:

  • two kilograms of fresh cabbage;
  • garlic (medium head);
  • 2 medium beets (oblong);
  • several bay leaves;
  • peppercorns;
  • 3-5 cloves;
  • 2 liters of water;
  • a mixture of fennel, dill seeds and cilantro (3 teaspoons in total);
  • two full tablespoons of salt (non-iodized);
  • 180 g sugar;
  • 150 ml table vinegar (preferably natural apple cider vinegar).

Recipe step by step:

  1. Wash the vegetables and chop them. The cabbage is cut into portions, removing the stalk, and the beets are cut into thick slices. The garlic should be peeled and cut into large pieces. Place vegetables in enamel dishes.
  2. In order to make the marinade, you need to boil water and add spices. Boil the brine for five minutes and add the remaining ingredients.
  3. Cool the liquid to 20 degrees.
  4. Pour the brine into a container with vegetables, put pressure on top, and store for about three days.
  5. Afterwards, the cabbage is laid out in containers, filled with brine and tightly closed with nylon lids. An open jar can be stored for three days.

Preparing for the winter in jars

Sauerkraut contains folic acid and vitamin C, which are very beneficial for the body. A salad made from it is an excellent addition to fatty dishes that people often prepare in winter. Below is a classic recipe, but if you want, you can add bay leaves, apples, cranberries, pickled cloudberries, currant leaves, spices or any other ingredients that could improve the taste.

Ingredients:

  • cabbage (approximately 1.7-2 kg);
  • large carrots;
  • a tablespoon of salt.

  1. Chop the forks, grate the carrots, and place the vegetables on a clean, dry surface.
  2. Pour salt into the vegetables and mash them thoroughly.
  3. The cabbage must be compacted tightly into the container. Each new layer must be pressed well until the juice flows. Cover with a cloth and leave at room temperature.
  4. To circulate gases, you need to pierce the workpiece with a wooden wedge several times a day. If you don’t do this, the dish will be bitter.
  5. The dish will be ready when it stops fermenting. You can understand this by how the gases stop coming out. After this, the jar can be closed with a nylon lid and hidden in the refrigerator.

With apples and cranberries in a barrel

It’s difficult to get a wooden barrel now, so you can use large enamel dishes to prepare quick salted cabbage. A dish with apples and cranberries will be very original and festive. It is very easy to make, the process takes no more than a week. Below is a classic recipe, but you can add some other spices.

Ingredients for preparing a kilogram of salted cabbage:

  • carrots and apples - 100 grams each;
  • cranberries – 80 grams;
  • salt – 30 grams.

  1. Peel and chop the cabbage. Add the rest of the grated ingredients to it. Add salt and mix thoroughly.
  2. Add the vegetable mixture, pressing down well until the juice runs out.
  3. We cover the barrel with a wooden board and put pressure on top. Leave in a warm place. Periodically it is necessary to remove the rising foam.
  4. You should pierce the salted cabbage with a sharp wooden object to release excess gases. When fermentation is over (5-7 days), the dish will be ready.

With bell peppers, carrots and onions in a jar

An incredibly tasty and spicy salad that you should definitely make. It looks unusual on the table and attracts attention with its brightness. Recipes for white salted cabbage with vegetables are very simple, but the dishes they make are simply excellent. They give them a unique aroma. In winter, such a salad will be simply irreplaceable at any feast, especially a festive one.

Ingredients for 3 liter glass jar:

  • cabbage - 3 kg;
  • carrots - 600 g;
  • red bell pepper - 600 g;
  • onion - 600 g;
  • 2 tbsp. l. salt;
  • 4 tbsp. l. Sahara;
  • 50 ml vinegar;
  • 1 tbsp. l. vegetable oil.

  1. Remove the top layers from the fork, chop, salt, squeeze until the juice releases. Three carrots, cut the onion into rings, and the bell pepper into thin strips. Mix everything in a large container, season with vegetable oil and sugar.
  2. Dissolve vinegar and a little water and add to vegetables.
  3. After sterilization, put the salad in a jar and compact it. We put a nylon lid on top and put it in the refrigerator.

A simple recipe with horseradish and garlic pieces

This pickle has an unusual and slightly spicy taste. It is valued for its simplicity, speed of preparation, and originality of salting. And adding ginger root to the recipe adds a touch of piquancy. The special ingredients in the composition make the canned dish durable, and also help strengthen the immune system and help in the prevention of colds.

Ingredients:

  • cabbage - 6 kg;
  • carrots - 0.3 kg;
  • 145 g salt;
  • 50-70 g sugar;
  • 1.5 heads of garlic;
  • horseradish root - 0.2 kg;
  • ginger root - 0.15 kg.

  1. Cut the cabbage into pieces. Grate the carrots, ginger and horseradish, and crush the garlic.
  2. Place the ingredients in a large container and mix thoroughly until the juice comes out.
  3. Place the vegetable mixture at the bottom of the bucket and apply pressure.
  4. Fermentation lasts three days, during which it is necessary to regularly release gases from the salting.

With honey and lemon

Recipes for salted cabbage with lemon and honey are very popular now. The dish turns out very tasty and aromatic, and honey gives it a special tenderness. The amount of lemon indicated in the recipe can be changed at your discretion, adding more or less acid. It is advisable to take liquid honey. The water for the recipe must be boiled; some people even add spring water.

Ingredients:

  • cabbage;
  • large carrots;
  • 1.5 liters of water;
  • 4 tbsp. l. salt;
  • 2 tbsp. l honey;
  • medium lemon

  1. Chop the cabbage, grate the carrots, cut the lemon into small pieces. Combine all ingredients in an enamel bowl and squeeze well.
  2. In a separate container, dilute salted water with honey and boil.
  3. Divide the vegetable mixture into jars, compact them, pour in the marinade, close with nylon lids and leave in the dark for 24 hours.

In Armenian

The dish according to this recipe is not only salty, but also spicy. It will be an excellent addition to meat and barbecue. Recipes for aromatic salted cabbage in Armenian require special ingredients, but now it’s not difficult to get them. Their quantity can be changed according to personal preferences, for example, some are prepared without garlic or cinnamon.

Ingredients:

  • 2.5 kg cabbage;
  • 50 g garlic;
  • 200 g carrots;
  • 1 beet;
  • 100 g celery root;
  • 2 hot peppers;
  • 20 g cilantro;
  • cherry leaves;
  • 3 liters of water;
  • 150 g salt;
  • 10 pieces. peppercorns;
  • 2 bay leaves;
  • half a cinnamon stick.

  1. First you need to prepare the starter. Boil water, add salt and all the spices, and cool.
  2. Cut the cabbage into portions, cut the remaining vegetables into slices. Pepper is cut into rings, celery root into strips, and garlic into small cubes.
  3. Cover the bottom of the barrel or pan with cherry leaves, lay the cabbage tightly, sandwiching it with the vegetable mixture.
  4. Fill the dish with chilled brine and leave under pressure for two to three days at room temperature.

Korean Chinese cabbage recipe

This is a spicy, specific dish that will appeal to connoisseurs of the exotic. Based on it, another famous Korean dish is prepared - kimchi, which has long been loved not only in Korea, but also in other countries of the world. There are no difficulties in the manufacturing process. It is important to prepare the most important ingredient correctly, and seasonings will improve its taste.

Ingredients:

  • Chinese cabbage – 3 kg;
  • red hot pepper;
  • garlic – 3 heads;
  • salt – 250 g.

  1. We lower the head of cabbage into the water, take it out and divide it into four parts. Dissolve and salt, leave for a day, and then rinse. For convenience, it is better to immediately cut them into small squares.
  2. Crush the garlic and mix with the same amount of pepper until a homogeneous paste is formed. You need to rub each piece with it.
  3. The dish is kept warm for a day and then put in the refrigerator.

Calorie content of salted cabbage

The advantage of quick salted cabbage is not only its mind-blowing taste, but also its ability to benefit the body, because it is low in calories. Per 100 grams of product there are from 19 to 50 calories, depending on the ingredients added. An excellent option for those who are on a diet. There are a lot of vitamins A, C, B, iron, potassium. Eating soaked cabbage helps normalize intestinal function. Recommended for peptic ulcers and colds.

When to salt cabbage according to the lunar calendar 2019

You can make pickles in October on the dates 2 to 5, 9, 12, 14, 17, 20 to 22, 30. The following November dates are also suitable for this: 1, 6 to 8, 11, 13, 15-16, 18, 20-21, 29. It is not recommended to cook during the full moon; it is better to do it during the growing month. Salted cabbage will release juice well and absorb the aromas of spices. Days when the moon is in Virgo, Cancer, and Pisces are not suitable for preservation. If you want to make a crispy dish, it is better to cook it on the fifth or sixth day of the new month.

Video

Recipes for salted cabbage are varied, so we invite you to watch a video that demonstrates one of the easiest. Even a beginner can prepare a delicious dish using it. The material shows all the secrets of shredding cabbage for quick pickling, and explains many of the subtleties. This video is a must watch for anyone who wants to pickle cabbage.

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Do you know how to make delicious sauerkraut? You need to prepare in advance for sauerkraut season. Therefore, I will show you a recipe for very tasty homemade sauerkraut. I got it from my grandmother, so there is no doubt about its correctness.

Homemade sauerkraut turns out very tasty, you'll just lick your fingers! The recipe has been tested for so many years!

Today you can find many different options for its preparation. My method can be considered classic - it turns out tasty and crispy. A portion of sunflower oil and chopped onions will turn it into a divine dish.

Sauerkraut for the winter at home - how much salt

The main question that interests all housewives. This is really important. If you add salt, the dish will not be tasty. If you don’t report it, then everything will turn sour. The classic norm is 1 level tablespoon per 1 kilogram.

What you need to make sauerkraut

  1. Winter cabbage . Summer varieties are not suitable for pickling. I choose flat, flattened “specimens” that look like cabbage rolls. They are exactly what you need for fermentation, they won’t let you down.
  2. Salt. Regular stone, but not sea or iodized. There is no need for unpleasant surprises in this matter.
  3. Carrot. Grated on a Korean grater, it will give the finished dish an appetizing appearance and pleasant taste.
  4. Black and allspice peppercorns . I definitely add it for taste and piquancy.
  5. Hot pepper in pods. Ingredient optional, for those who like it “spicier”.
  6. Bay leaf. A small amount of it will add its own touch of taste.
  7. Dill seeds. At will for an amateur. Some people can't imagine the taste without it.

When is the best time to salt cabbage in October 2017

The best time for pickling is when the Moon is waxing. You should not neglect this rule, so as not to look for the reason for the failure later. Therefore, we arm ourselves with the lunar calendar and select dates. In October these days are October 1-3 and October 23-31.

Number of products

  • Shredded cabbage mass – 1 kg
  • Carrots – 2 pcs.
  • Rock salt – 1 tbsp. without top
  • A few peas of black and allspice
  • Bay leaf – 1-2 pcs.
  • Dill seeds and hot pepper (optional)

Grandma's way of pickling crispy cabbage


Tip: At this stage, if desired, you can add cranberries, thinly sliced ​​apples or bell peppers.

  • Add pepper, bay leaf and dill seeds.
  • Transfer to a glass or enamel bowl. This could be a glass jar, an enamel pan. Aluminum cookware is not suitable for these purposes.
  • Now the main thing is to compact the vegetable mixture very tightly into the bowl. Help yourself with your fist or a pusher, as you wish. Place the mixture as tightly as possible; when pressed, juice should appear.

Advice: hands and work utensils must be clean, otherwise bacteria and microorganisms may enter.

  • Cover the top with a saucer or plate and cover with gauze to prevent debris or midges from getting in. Place something heavy on top as a weight. This could be a jar of water, cereal, or a special clean stone for such purposes (oppression).
  • Leave in a warm place for two to three days. The dishes need to be placed in a bowl, because the fermentation process will begin and the juice may overflow. If foam appears, it means you did everything right. It should be removed with a clean spoon, and the contents of the dish should be pierced with a thin stick twice a day. Don't let the unpleasant smell of fermentation scare you, that's how it should be.

Advice: be sure to pierce, otherwise everything will be ruined.


As you can see, nothing complicated. You just need to know some of the subtleties that I talked about. It makes an excellent dish; it can be added to vinaigrette, cabbage soup, cabbage soup, and salads. Try, cook with us, and you will succeed in the best possible way! See you soon, I look forward to your visit!

Discussion: 5 comments

    Sauerkraut is very healthy; I always prepare a couple of three-liter jars for the winter. This year I bought a wooden tub of 10 liters, I will experiment, they say it tastes better in wood.

    Answer

    1. Post your results, Alevtina. Let everything work out perfectly!

      Answer

    Your recipe turned out wonderful cabbage! That’s how I felt that the waxing moon and it was time to ferment the cabbage)))) But it was like this: I was standing, so I was chopping cabbage “to stew,” and then I really felt the taste of sauerkraut, and seasoned with homemade aromatic sunflower oil... mmm .. So wanted! I remembered that I saw your recipe, and went to look at it) And at the same time I stewed the chopped cabbage for new cabbage) And I bought some fresh butter at the market. And today, after three days, our crispy cabbage is ready! Cheers cheers! I went with boiled potatoes, no, I just flew away) But there was also something left to hide in the refrigerator)))) Thank you for the details and subtleties, it doesn’t seem to be anything complicated, but you gave useful advice. And everything turned out as it should) And last season I only got the right sauerkraut a couple of times, and the rest of the times it was either too soft or over-salted. And this one is just right! I hope it will always work out now ;)

    Answer

    1. It's always nice when a recipe turns out well. Come visit :)

      Answer

    The most important thing in salting cabbage is absolutely not to salt it during the full moon.

    Answer

The traditional recipe for sauerkraut involves the use of brine. However, in order to save a little time, and at the same time preserve as many useful properties as possible in cabbage (do not pour boiling water over it, that is, do not subject it to heat treatment), you can do without brine. To prepare cabbage in this way, you just need to carefully crush it with a pestle or just with your hands so that it releases juice, which, in fact, will act as brine.

Cooking steps:

5) Transfer the cabbage to a liter jar. It is best to place in small portions and immediately crush with a pestle so that the cabbage releases even more juice. If all the cabbage does not fit into the jar, it must be compacted with the same pestle. Cover the filled jar with a glass lid (nylon is not suitable, the cabbage can “suffocate”) or gauze and leave in a warm place for three to four days so that it sours.

Ready cabbage should be stored in the refrigerator under a nylon lid. Serve as a salad, pour vegetable oil and add onions, or use for filling or cooking.

Ingredients:

1 small head of cabbage, 1 carrot, black peppercorns, bay leaf, pinch of salt.

It's time for cabbage preparations. The cabbage was born well. Tight white heads of cabbage filled grocery stores. Quite recently it was like this: there was a line for cabbage. They bought it in bags to store it for future use. Pickling, salting, and soaking are long-known methods of preserving without the use of vinegar.

This cabbage diversifies the daily diet, brings harmonious balance to the daily menu, and has a beneficial effect on the immune system.
Many housewives supplement culinary recipes with their own findings, make the recipe more precise, or, conversely, deviate from it. Every home where a good mood lives has its own original recipes. These finds are generously shared with friends and family. So we don’t keep culinary recipes secret. Try our sauerkraut, tasty, good quality, flavored with Antonov apples and cranberries.

Crispy and juicy instant sauerkraut in brine

For a three-liter jar you need to prepare:

  1. an average head of cabbage weighing from 2 kg to 3 kg,
  2. one large carrot
  3. a few laurel leaves,
  4. one and a half liters of water,
  5. 2 tablespoons rock salt,
  6. 2 tablespoons sugar,
  7. peppercorns – 1 tsp.

Dissolve measured sugar and salt in one and a half liters of filtered water. Peel the cabbage, first cut into large pieces, then chop into uniform-sized shavings.

Grate the carrots in any way and mix them with cabbage.


Place pepper and bay leaf at the bottom of the jar. Fill the cabbage with brine almost to the top.


Cover lightly with a lid. The jar will stand in any container so that the brine does not run away during fermentation. Leave the jar on the kitchen counter at a comfortable temperature.


The cabbage will sag. Prick the cabbage periodically to release the gas formed during fermentation. Mid-late cabbage varieties are good for pickling: in October they contain the highest percentage of sugar. The process is complete. The refrigerator is waiting for cabbage. Add it to vinaigrettes, use it as an independent snack.

And bonus: we’ll delight seven with pies. And the filling is like this: squeeze out the sauerkraut, simmer in a frying pan in vegetable oil. In a second frying pan, lightly fry the onions and mushrooms. Combine with cabbage, drain in a colander, thereby allowing excess oil to drain. The filling is ready! Any dough can be used.

And how good is daily cabbage soup made from sauerkraut with smoked loin and mushrooms in autumn and winter, but not in meat broth!

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Sauerkraut, recipe with vinegar

It is impossible to know exactly how many recipes for sauerkraut there are. Each family has creative ideas for enriching the recipe, its own twist. I want to experiment, achieve bright flavors and colors. A wonderful combination of cabbage with a variety of spices. But her best friend is cumin. You can prepare cabbage in different ways: after fermentation is complete, put it in the cold, or pasteurize and roll it up, or use boiling brine, or use vinegar, which serves as a good preservative.

This recipe includes:

  1. Cabbage - one head weighing about 3 kg
  2. Carrots –300 gr
  3. Sugar – 2 tbsp. spoons
  4. Salt – 2 tbsp. spoons without a slide
  5. Boiled or filtered water – 1 liter
  6. Table vinegar 0.5 cups

Remove the top leaves from the cabbage. In the future we will use them to prepare cabbage soup. Cut the head of cabbage into several pieces.


Chop finely.


Wash the beautiful carrots thoroughly and it’s better to grate them on any grater. It’s much more beautiful.


Stir salt, sugar and vinegar in prepared warm water.


Gently mix the vegetables and pour in the marinade.

If it is not enough, prepare another portion. Just keep it in a fairly warm place for a day, and the new piece is ready for the refrigerator.

The fresh tartness of this healthy snack awakens your appetite.

Simple recipes for sauerkraut with honey

The tenderness and harmonious balance of this salad sets you up for a positive perception of the world around you. Silky consistency of the snack, aroma of honey! The recipe is reliable and noble.


Products:

  1. a head of excellent white cabbage,
  2. carrot,
  3. Two liters of water, 2 tbsp. spoons of salt,
  4. 2 tbsp honey.

Wash and inspect vegetables. Of course they are of excellent quality! Chop the cabbage diagonally and grate the carrots using any grater. Place the mixture of cabbage and carrots in portions, lightly compacting them, into a sterilized jar. Combine honey, salt and boiled warm water.

Cabbage plus our pickle. No need to top up the container! When the cabbage ferments, the brine will rise greatly and may overflow. Keep the jar in a deep dish or plate. Remember to puncture our mixture to release gases.

After two days, the snack is ready. It is delicious and will give you pleasure. Should be stored in the refrigerator.

Sauerkraut with beets and carrots without vinegar

Pleasure is my aunt's recipe. Half an hour is how little time it takes to prepare an original appetizer. This dish is appreciated and enjoyed by every guest of our family. Tasty and refreshing, always eaten in a hurry.


There is no need to chop and mash the cabbage. One jar is not enough for our family, so I give the amount of food for 3 three-liter jars:

  • White cabbage – 8 kg
  • Garlic – 120 gr
  • Horseradish root – 120 g
  • Parsley – 120g
  • Red beets – 400g

And, of course, to fill, boil 4 liters of water with 200 grams of salt and 200 grams of granulated sugar.

Let's prepare it in the following order:

We will inspect and clean the washed vegetables. Cut the cabbage into pieces 100-200 g. So that they fit freely and perfectly into the neck of the jar. Cut the beets into slices or cubes. Chop the garlic and curly parsley.

Grate the horseradish (I advise you to wear scuba diving goggles during this process, then the essential oils of horseradish will not burn your eyes).

Place the pieces of cabbage as tightly as possible in the pan, not forgetting to sprinkle the layers with the remaining ingredients. If you're a carrot fan, grate a few carrots. Pour the cabbage with uncooled brine. Take a plate with a diameter smaller than the top rim of the pan and place the cabbage. Place a weight on it; it can be a tightly closed jar filled with water. The pan is kept at room temperature for two days. Occasionally pierce the cabbage to the bottom. If you don't have a wooden stick, you can do this with a skewer. The cabbage will become more tender and tastier. Transfer the pan to the cold. For easy storage, transfer to jars.

After five days, the sauerkraut, which has a wonderful purple-raspberry color, is ready. Yield: three three-liter jars.

Ah, sour crispy cabbage! With aromatic boiled potatoes and fresh dill... How delicious it is!
If you love sauerkraut, you will definitely want to make it yourself.
The recipe for sauerkraut is not at all complicated. But you can cook a lot of cabbage. In stores, sauerkraut costs a decent amount, but homemade is very cheap.
It is best to prepare sauerkraut from winter varieties. Winter cabbage is white and dense. Loose green cabbage is not suitable for fermentation. I offer you a recipe for making sauerkraut without brine and vinegar.

Ingredients for making sauerkraut

  • White cabbage - 3 kg.
  • Salt - 50 g.
  • Carrots - 1 piece.

You need to use coarse salt, regular rock salt. You can also use fine salt, but it is worse. The coarse salt in this recipe has an abrasive effect, making it easier to grind the cabbage.
Attention! Never use iodized salt to make sauerkraut! Because of this, the cabbage can turn out bitter and mucusy.

How to cook sauerkraut without brine - recipe

To make sauerkraut at home, you will need a large saucepan or bowl. In general, some kind of wide container so that it is convenient to mash the cabbage into it.

Shred the cabbage thinly.
Three carrots on a grater.

And let's get started. Put about a third of the shredded cabbage into the pan along with carrots, sprinkle with a third of the amount of salt.

We begin to mash the cabbage and carrots with salt. Mash thoroughly and rub the cabbage until the juice comes out. Juice is the basis for good cabbage fermentation! It creates a brine, so no water is needed.

Add another portion of cabbage and salt, continue to grind and knead. And so on until we grind all the cabbage. This probably sounds complicated. But in reality there is nothing complicated; the cabbage is ground very easily.

There should be a lot of juice coming out. Pack the cabbage as tightly as possible. As a result, the released juice should cover the top of the cabbage.

We press down the cabbage with some kind of weight. I press down with a large flat plate and place a jar of water on top.

We stick a wooden stick into the side between the wall of the pan and the plate.

Leave the cabbage at room temperature. After a few hours, bubbles will begin to form in the cabbage and foam will appear on the surface. The cabbage began to ferment. Now the most important thing is to give her time to breathe.
Every few hours you need to remove the weight, open the cabbage and pierce it in several places with a stick. We pierce to the very bottom of the pan!

At the same time, gas bubbles come out from the bottom. Let the gases subside and let the cabbage sit in the air for 10 minutes.
After that, close it again and press it down with a weight until next time.
So the cabbage ferments for about 2-4 days. When you see that the foam has disappeared from the surface of the cabbage and bubbles have stopped appearing, the cabbage is ready.
Transfer the sauerkraut to clean jars and fill with brine juice. We close the jars and put them in the refrigerator or cellar.

Sauerkraut can be stored for a long time. You can eat it all winter.

What to do if cabbage is not fermented correctly

It happens that cabbage is fermented by the “wrong” bacteria and becomes covered with mucus. They say about this type of cabbage that it has become snotty. Most often this happens when the cabbage was not opened in time during pickling and was not allowed to breathe.
This cabbage can be thoroughly washed and eaten, but only after heat treatment: in soups and other dishes.

You can try to correct the situation. Let the cabbage breathe, stir it, then cover it again with a weight and put it in a cold place (refrigerator or cellar) for a period of several days to a couple of weeks.

Is it possible to ferment frozen cabbage?

I know that many people are afraid to make sauerkraut if it is frozen. In fact, these fears are unfounded. Frozen cabbage ferments just as well as fresh cabbage, and no problems arise with it. The taste of sauerkraut does not deteriorate.
Before fermenting frozen cabbage, you need to let it thaw slowly. The easiest way is to put it in the refrigerator for a day. Just don’t forget to place some kind of dish under it to drain the moisture.
You can wrap the cabbage in a blanket and leave it to thaw in the room for several hours.
After this, you can ferment it in the same way as fresh.

By the way, frozen and thawed cabbage appears in my video recipe and in the photo. I kept it on the balcony, where it froze all over.

Sauerkraut can be eaten as a snack or added to other dishes: salads, soups, etc. For example, I love and.