Quasity hour: cinnamon for the salting of cabbage. Preparing vegetables before planting

Sauerkraut is truly a universal product. You can prepare a little bit of strain from it! Sauerkraut - і salad, і vinegret, і seasoning, і vіdminny garnіr, і, very well, the basis for preparing the most popular Russian herbs. And yet it's also a wonderful snack, and a filling for pies. In a word, cabbage is mabut, the most beautiful, from sour salt sauerkraut.

Yaksho її properly cooked, zberіgati і vicoristovuvati, sauerkraut is also a good dzherelo vitamins S and vitamins B, as well as other mineral words, for example, salts, calories, calcium, phosphorus. They have a lot of lactic acid, yak positively infuses into the etching process.

Vyavlyaetsya, vidomy sailor James Cook In the 18th century, having made a trip to the sea for higher prices for scientific purposes, having taken into account one of the reasons for their success, those on board of the yoy ship had a barrel of 60, the workers of the yak ship were healthy and bad.

For the whole year we are engaged in the procurement of a universal product. I have less than lonely recipes for harvesting cabbage, for which you can vibrate the very ones that will shake you up.

Surely, the dear lord is to ferment cabbage in his own way, but all the same, learn the rules, which will be correct for everyone. And I think we will not listen to you to the delight of the familiar.

1. Yaksho vi virіshili sour cabbage, more beautiful brothers shіlnі rocking of different varieties. First of all, clean the swing from the upper greens and brute leaves. Then I will hand over it with a shredder. Smuzhki are guilty, but they are tall, no more than 5 mm wide. You can also rub a swing on other small pieces of a small form.

2. Put the silt into 200 g per 10 kg of cabbage. If there is little salt, then the cabbage can be soft, without crunch. If the salt is higher than the norm, then, in a persistent way, the cabbage is ready to shine over-salted, and in a different way, the cinnamon lactic acid bacteria (like, strong, and sour cabbage) through the excess salt to develop its work. To replace them for the right to get rid of them, they do not need microorganisms, and the relish of cabbage to be poured.

3. It’s worth mentioning cabbage, which will add 50 g of sugared piscus, again for 10 kg of cabbage.

4. Put carrots in w, slices and salt, tobto 200 g per 10 kg of cabbage.

5. Bagato mister vikoristovuyut for sauerkraut and carrots, we ourselves make a sauerkraut. Cooking cabbage with apples and cranes, lingonberries and cumin, bay leaves, anis, licorice, beetroot, parsnips and pickled mushrooms. Seasoning for sauerkraut can be brewed not only of one type, but also more.

Sauerkraut

For sauerkraut, pick cabbage from different and middle terms of maturation. Chim more rocking, tim less vidhoiv. Healthier seeds shake clean from a green leaf, shake, break into pieces, see a shake and shake or shake off, then shrink (grind) from a silly to shake 200-250 g of salt on the skin 10 kg of cabbage.

Sauer cabbage in wooden barrels, enamel and skewer dishes, clay mountaineers and glechiks.

At the bottom of a clean bunch, sprinkle a ball of lively bush, put kapustane leaves, and on them, with a 5-7 cm ball, lay down, rammed wood ramps, chopped cabbage. If the memory is stored, lay the cabbage in a small weight, curl the cabbage leaves from above, with linen cloth or gauze, folded into two balls, and put a circle of wood. To put on a new one is oppressed by about 1/10 of a wagi with fermented cabbage.

On the second or third day, a pin appears on the surface of the mass, as it is periodically required to know. If you know it, the cabbage is ready.

You will see gas with an unacceptable smell and girkot, during the period the sauerkraut has developed a spike to the bottom of a clean tree or a plastic stick. As soon as the color is set, it is safe to know it, and the fabric, the gurtok and the vantage are washed with sprinkles and the knowledge is laid.

It is not possible to allow a round of rose salt, guilty of standing on top of sauerkraut. If necessary, add a 2% solution of kitchen salt to the cabbage (for 1 liter of water, 1 teaspoon of salt).

For polishing, relish and aroma to cabbage, before fermenting, add a whole lot or add a little bit of narisan (it can be rubbed on large graters) carrots, apples, lingonberries, cranes, cumin, etc. For 10 kg of cabbage is required 300-500 g of carrots, up to 800 g of apples, 150-200 g of cranes and cranberries each, 30-50 g of cumin.

Two vividly vitrify the fermented cabbage at room temperature, and then put it at a colder (not 8 degrees) primitive.

In the pickle of sauerkraut, there are styles of sauerkraut, and in the cabbage itself. Kapustany rosil is a good appetite and can replace hydrochloric acid with a decrease in the acidity of the slurry.

Cabbage, shredded with apples

On skin 10 kg of fresh shredded cabbage is required 300-500 g carrots, 600-700 g apples і 200-250 g salt.

Shatkuvati cabbage, grated on large grated grated or shatkuvati carrots and silly. The apple is vimiti, the fruit is formed and the fruit is grown into small pieces. Drobnі apples with a diameter of up to 5 cm can be placed in bulk. Take an apple with cooked cabbage, lay it in the palm of your hand, whistle the cabbage leaves. On top of the cover, the capsteane leaves and press down with a vantage.

Among the people, it is noted that cabbage is good for a trivial zberigannya, fermented in young fish, and for a well-groomed life - in a new month.

Cabbage, sauerkraut with tsіlimi kachanami

Sauer cabbage for cabbage rolls, the most of them (with a diameter of more than 18-30 cm), should be cut into 2 or 4 pieces.

sposib No. 1

For 10 kg of cabbage, 250-300 g of salt is required.

When the cabbage is laid in the box (barrels or omeledovanі vіdra), rows of rocking cabbage are squeezed from shredded cabbage and tamped.

sposib No. 2

For rose salt, 800-900 g of salt is required per 10 liters of water.

Prepared rocking is placed in a barrel, at the bottom of which, in front of the front, there are some capustane leaves. On top of the heads, I know to lay kapustane leaves, put a oppressive colo on top, and pour it over with rose salt, so that the top row of cabbage is covered.

Cabbage, fermented with whole rosters, will be low and springy, like a row of rosters, sprinkled with coarse grains.

lightly salted cabbage

You can speed up the leavening of cabbage, put the scrambled cabbage into the environment, drop it onto a sieve, pour it with cold water, and then put it in the womb. Lightly salted cabbage will be ready in 5-6 days.

Accelerate the process of sauerkraut when cabbage is in a warm place (25-30 degrees). At such temperatures, fermentation will end even after a long time, ale to the product, and the smut, it’s easy to get bogged down.

There is such a way of canning cabbage, which allows you to take it out when it is cold. Pick up the rosters from the barrels, pour 1 glass per liter of jar from the jar. Pour the jars with sauerkraut to the top, cover them with clamps and sterilize them in weakly boiling water: 0.5 liter jars - 15 quills, liters - 20 quills and trilines - 30 quills. We'll cork the jars and, after turning them upside down, cool them down.

Sauerkraut should be sourced at temperatures close to zero, so that the sauerkraut is covered with rose salt. In cabbage without rosolu, it’s shylynuyutsya vitamin S, that її її її її її її її її її її її than before їzheyu. Pick up the cabbage from the bottom of the carriage, or even a lot, check the surplus and don't forget to put the wrap on top.

Do not take in your cinnamon sauerkraut sauerkraut and in the cold, but live it in the next day as soon as you see it. Re-freezing the Veda until the next day, letting Vitamin S.

Dal will be ...

Sokovita, crunch, fragrant and salty cabbage for a long time has been a favorite snack in Russia. Chi did not lose the relevance and the present. From the bulky wooden barrels, the gifts were brought to the attention of the state gifts, and even so the container was not handy to pick up in the minds of the lucky apartment. A sprinkle of ways has been invented to ferment the oatmeal into a jar. Recipes are produced by specialties and additives, types of products, warehouse of components. In the midst of a great number of skin options, the lord knows a lot, which will be worthy of this and that.

Yak correctly quasity cabbage

For a long time in Russia, cabbage was fermented in barrels, and a winter-spring snack is also a favorite. If the fruit and vegetable season ends, then the dish is also the power of zbagachuvati organism. Sauerkraut in a jar is loved by blessed gentlemen. Riznі recipes with additives or without, for yakami you can ferment a part. For all methods of preparing є rules, which additionally help polish, relish the characteristics and save the maximum amount of cories:

pick out the varieties of kapustannyh swings from shilnye leaves;
alumіnієva, because the container is not suitable for pickling;
sil with the addition of iodine to sprinkle the scrambled cabbage soft and dry, but do not choose it for your product;
Clean up the container from non-essential bacteria with the help of sterilization or smear from the middle of a thin, ostom, rose-colored oil.

Sauerkraut recipes in a jar

Over the course of the next few years, the mischief-makers have come up with hundreds of options, how to prepare, ferment the appetizer with relish. The development of technological processes has been broken down with a special relish of cabbage leaf. To create a new taste for the product, to pick up other additives: pepper, bay leaves, apple, crane, honey, spicy herbs. There is a way of fermenting cabbage in a jar, as you fall into a fit like you and your homeland, among the most ineffective recipes.

classic recipe

Hour: 4 days.
Caloric content of grass: 26 kcal / 100 g.
Target: appetizer.
Cuisine: rosіyska.
Folding: average.

In the minds of the apartment, there is a lot of fun for wood dicks and a barrel, you can easily ferment a vegetable, vikoristovuchi recipes for cans. Often the process of wandering is taken to the police of the refrigerator. The recipe for fermented milk is classic. Fermentation is carried out with vlasny juice, without additional water. The finished product is a self-contained part of it, or it can be added to the store of salads, and it is prepared on the basis of hot food.

Ingredinti:

kapustany roach - 2 kg;
bay leaf - 2 pcs.;
black peppercorns - 7-8 pcs.;
carrots - 1 pc.;
sil - 20 g.

How to prepare:

Peel medium-sized carrots and grate them.
Kapustaniy swing drіbno narіzhte.
The great variety has a variety of different types of vegetables from the seed. Give the rose laurel leaves.
Vikladіt sumіsh on the banks, overflowing a place for vyhodu juice.
Put your ‘Umnist’ on a small lunch and keep it warm for 48-72 years.
For 12 years, punch the product with a wood stick to introduce gas.
The code on the surface ceases to have a pinnacle hat, and the ridina is not cloudy, cover the container with a crush, put it in the cold.
Through the doba, the appetizer is ready before serving.

Cabbage in a jar of quick cooking

Hour: 7 years.
Number of portions: 8-10 persons.
Caloric content of grass: 67 kcal / 100 g.
Target: appetizer.
Cuisine: rosіyska.
Folding: average.

If you make a sprinkle of sprinkled forks into a savory and appetizing snack, do not need to spend 3-4 dB in a cleanse. Find recipes, how to ferment bilokachannu cabbage in a jar all for a few years. Sour, trocha licorice cabbage is easy to cook. You don’t need a recipe from a photo, just touch the instructions, touch the proportions, and ferment the ideal snack to your table.

Ingredinti:

drip forks - 1 kg;
carrots - 1 pc.;
ocet (9%) - 5 tbsp. l.;
water - 0.5 l;
zukor - 5 tbsp. l.;
sil - 1 tbsp. l.;
pisne butter - 5 tbsp. l.

How to prepare:

From the swing, you saw the swing, clean it from the leaves of the leaves, then the vegetable was overflowed in a different way, put it in a jar, mix it with grated carrot.
At the casserole, anger olіya and water, sugar, salt. Zakip'yatit, give oholonuti.
Give the instructions to the ostyvshiy rozsolu obsyag otstu, razmіshayte.
Vile rosil in a jar of vegetables. After 5-6 years, the kapustyana snack is ready before serving.

Cabbage in jars for the winter

Hour: 4-5 days.
Number of portions: 15-20 persons.
Caloric content of grass: 24 kcal / 100 g.
Target: appetizer.
Cuisine: rosіyska.
Folding: average.

Kvasiti cabbage for the winter in jars can be supplied with additional vegetables, for example, tomatoes. To ferment the tomatoes, select them with a scrub, stigli, medium size. Harmony of tastes in a divine product, simple vitamins in one bathtub will give you and your homeland the joy of a delicious life and an uncompromising attitude. You don’t know the instructions from the photo, ferment this appetizer is not easy, not the classic version.

Ingredinti:

bіlokachanna kapustany forks - 2 kg;
tomachi - 1 kg;
sіl - 70 g;
Selera, kropovi nasinnya abo kmin, chili pepper - for gusto.

How to prepare:

1/3 of the shredded cabbage leaf is wicked into a wide ridge, from the top - a whole tomato (300 g).
Pritrіbnіt podrіbneniyu with selery and seeds of the crop, we will welcome pepper.
Repeat shari three times.
Cover the box with a cloth, press it with a small vantage.
After 3-4 days, put the oysters in jars, cool them in the refrigerator for 12-15 years.

crunchy cabbage

Hour: 3 days.
Number of portions: 15-20 persons.
Caloric content of grass: 31 kcal / 100 g.
Target: appetizer.
Cuisine: rosіyska.
Folding: average.

You don’t know, if you cook cabbage, you’ll get a juice and crunch, speed up in an offensive way. Crispy cabbage for the winter in jars with cakes is a budget appetizer; As a result, a simple one will check you into the world of sour, crunchy, cheesy appetizer. Follow the recommendations of the hour, introductions to the brodinnya. Yaksho zbіlshiti abo change the term, cabbage will add girchinku and become a blasphemer.

Ingredinti:

cabbage - 3 kg;
carrots - 0.5 kg;
kmin - 1 tbsp. l.;
zukor - 1 tbsp. l.;
sil - 1 tbsp. l.

How to prepare:

Lay cabbage with straws, pick up carrots on a grater.
Put the vegetables in a basin, give the silt, the garlic pisok, the min.
Slightly remember the cabbage skibochki, the sic is guilty.
Re-tamp the masa into the jars, cover the container with gauze.
To ferment the cabbage, pour it over at room temperature, periodically rub it with a stick.
Pinku, how to pretend on the surface, clean up.
After 3 days, send the jar to the refrigerator for storage.

Zsukrom i silly

Hour: 3 days.
Number of portions: 15-20 persons.
Caloric content of grass: 32 kcal / 100 g.
Target: appetizer.
Cuisine: rosіyska.
Folding: average.

An up-to-date recipe for sauerkraut in a jar includes a minimum number of Ingredients. For additional salt and tsukru, you can ferment and re-make the wheat cabbage in a bowl of savory and corisne common. For gravy, select the forks of the middle or middle Katunku, leaving the leaves near the gravy and crunching, tossing the liquorice savor. Carrots can also be pickled with licorice, in orange-orange sauce. Follow the lecture instructions, navigate without a prescription from a photo, you will find a no-frills snack.

Ingredinti:

cabbage - 2 kg;
carrot - 1 pc.;
clean water - 1.5 l;
sil - 1 tbsp. l.;
tsukroviy pisok - 2 tbsp. l.

How to prepare:

Kapustyane leaves drіbno chop straws, grate carrots, vikoristovuchi a large grater.
Take the ingredients and put the paste into the jar.
In the surrounding area, marinade with water, salt and tsukru. Let the spring boil, cool to room temperature.
Pour the marinade over the jars.
Cover the top with a bunch of kryshka, fill it up for wandering for 3 dobi in the warmth.
Take a snack on the policemen of the refrigerator, shouting with a kryshka.

With water

Hour: 3 days.
Number of portions: 15-20 persons.
Caloric content of grass: 33 kcal / 100 g.
Target: appetizer.
Cuisine: rosіyska.
Folding: average.

Sauerkraut for the winter in cans is often carried out with vlasny juice, the recipes are a little sour, and then they are poured with water (rose salt) when preparing vegetables. The offensive option is made with the technology of preparation. The peculiarity of this part is to become a savory gusto. The main component is supplemented with greens, garbage, pepper gostry, fragrant chapel. The stench is especially delicious and varied savory snacks. This dish is also called pilyuska.

Ingredinti:

cabbage rocking - 2 kg;
greens (parsley, krip) - 25 g;
hrіn, chasnik - 25 g each;
beet - 100 g;
hot pepper - ½ pcs.;
water - 1 l;
sіl - 50 g;
zukor - 50 g.

How to prepare:

Cabbage leaves are trimmed with squares of average size.
Buriak narіzati thin circles.
Chasnik, gostry pepper, greens, chrіn drіbno narubati.
Zmіshati buryak gurts, cabbage squares, chanterelle, cottons, greens and peppers.
Start rosil from water, zukru and salt.
Warmly pour the vegetables, show them 2-3 days on the kitchen table. Pislya zberigati on the police of the refrigerator.

with beet

Hour: 2 days.
Number of portions: 15-20 persons.
Caloric content of grass: 25 kcal / 100 g.
Target: appetizer.
Cuisine: rosіyska.
Folding: average.

Yaskrava is not only for gusto, but ale and for a viglyad snack, if you can ferment it with a beet. Sourdough cabbage in a jar with cichl vegetables for pizza, with chili pepper for baking, with other chopped or large vegetables. Every time we often walk savory, zberigayuchi with the great majesty of vegetables. Schob ferment a snack, pick up a beet of burgundy burgundy without veins. With such a vegetable dish, we will make a delicious and beautiful dish.

Ingredinti:

kachan - 2 kg;
beet - 500 g;
carrots - 1 pc.;
water - 1 l;
hourglass - 1-2 teeth;
candied pisok - 150 g;
sil - 2 tbsp. l.;
black peppercorns - 10 pcs.;
ocet (9%) - 150 ml;
sonyashnikova olia - 3 tbsp. l.;
bay leaf - 3 pcs.

How to prepare:

Kapustane leaves narіzhte, beetroot and carrots rub, vikoristovuchi grater (more special, designated for vegetables in Korean).
Chasnik narubati on small shmatochki. Mix up all the ingredients, pick a bowl.
Sterilize the jar and the crush for the sake, before fermenting it in the vegetables.
Ovachevu sums to store it in a triliter jar or to put it in a decal lithium container.
Prepare the marinade on the plate. With water, change the specials, boil, pour in the oset, if there is a difference.
Pour rosil into cans, roll up with shrieks.
Cool down Put a lot on the police of the refrigerator. After 2 days, you can often get it.

Hot sauerkraut

Hour: 24 years.
Number of portions: 15-20 persons.
Caloric content of grass: 23 kcal / 100 g.
Target: appetizer.
Cuisine: rosіyska.
Folding: average.

Є One more way, how to prepare, how to ferment the cabbage in a jar for an additional hot marinade. There is no special sauerkraut for the winter in cans, you can read from one of their recipes, and you can use the fermentation process for additional help if you want. Gotuvatisya is also a part of shvidshe other ways, all I need you to know is to ferment your vegetables.

Ingredinti:

cabbage - 2 kg;
carrots - 300 g;
Essence otstova (70%) - 1 tsp;
bay leaf - 2-3 pcs.;
black peppercorns - 8-9 pcs.;
aspirin - 3 tablets;
water - 1 l;
sil - 2 tbsp. l.;
zukor - 2 tbsp. l.

How to prepare:

Kapustane leaves shatkuvati, grate carrots on a grater.
Slightly knead the vegetables in the basin.
Zakip'atiti water, potsukriti, salt.
In a clean jar, carefully pour in hot rosil, add 1 tablet of aspirin, lavrushka and 3 peppercorns.
Viklasta cabbage in a jar, in the middle and at the top of Viklasta rashtu special tablets.
Rozsil is guilty of covering the vegetables, if the ridini did not whistle, pour the sprinkles.
Fill in for 24 years.
For a zupinka wandering, pour the otstovuyu plant, pierce the ovochew sum with a stick, so that it is kindly rosy.
Clean up the refrigerator for the police.

Video

Sauerkraut for the cim recipe, it’s dusky, crunching, and also getting ready to eat! With my hands, you won't get it, so you can ferment in rose salt. A recipe for even simpler and rock transformations!

warehouse:

For a 3 liter can:

2-2.3 kg of blue cabbage (small)
2 middle carrots
3-4 bay leaves
a sprinkle of black peas or spicy pepper (for bazhannyam)

rosil:

1.5 l of water
2 tbsp. tablespoons of salt (NOT iodine)
2 tbsp. spoons of zukru

Preparing crunchy sauerkraut in rose salt:

Prepare rosil, found in warm boiled water, sil and tsukor. (Before the speech, cabbage is possible, pour only clean water.)
Peel the cabbage from the top leaves, cut it into pieces and shatter with a knife, on a grater or in a combine, who has є.
Amalgamated cabbage for fermentation
Grate the carrot on a large grater.
grated carrot
Take cabbage with carrots.
Cabbage and carrots for fermentation in rose salt
Change the qiu sumish into a clean jar, lightly tampuwati (ale not much). Place the balls of laurel leaves and peppercorns between the balls.
Cooked sauerkraut crunch
Pour rosil into the jar so that the cabbage will turn up again. (In the case of the fallowness, as they were poured, or even larger, you have 1.2-1.5 liters of rose salt.)
flooding with rose salt

Cabbage in rose salt
The bank is insanely shielded with a cry, or we will fold it into a spike with a bandage. Put the container in a large container, so as for an hour the wandering will grow and overflow.
Preparing savory sauerkraut
Zalishiti in the kitchen for two or three dobi. Likewise, the top ball of cabbage did not get lost without salt (if it does, just tamp it down with a spoon). Likewise bazhano inodі protikati її with a stick to the bottom, schob going gas. Leave the cabbage for an hour at a temperature. If it's warm in the kitchen, then the cabbage will be ready even after two dobies. However, the temperature at the same time is also low, it is bad for the fermentation process (for example, there can be mucus), most beautifully, if it is in the region of 20 ºС.
If the sauerkraut is ready, put it in the refrigerator.

From and everything! Sauerkraut can be used for salad dressings, fillings for, or just fill with butter and serve on a glass.

P.S. If you will be given a recipe, do not forget to learn about new recipes by the way.

Delicious!

Juliya recipe author

For the first time crunching of sauerkraut in a jar of sauerkraut was shattered in order to save the family budget. Skilki razіv, passing through the market, I marveled at the prices on the salty marinade: well, wonderfully, why so cherish vegetables, transformed from fresh in salt? Svіzha cabbage ascend kostu kopіyki, and sauerkraut even more expensively. In Chergov's trip to the market, having known the prices, virishila, it’s time to move on to the brutal salt. And now all winter I have sauerkraut in a jar, a recipe for a classic vibra, transformations. I made a special shot to cover the photos, to show everything just to get ready.

On my way, I saw that cooking sauerkraut was easy. Now I don’t bathe on the market, I only roam my own. To walk the same way, as I love: sour, sokovita, in nіm nі pepper, nі laurel leaves, і nіvazhlivіshe - you do not need to top up the water. When sauerkraut, it is rich in rose salt, which itself is savory and cinnamon, but you can still taste it if you cook sour soup and soup.

Ingredinti:

Bilokachanna cabbage - 2 kg;
carrots - 2 pcs (large);
sіl kitchen - 5 tsp. with an inexpensive girkoy;
Krym tsiy know 3-liter bank and crush.

Yak ferment cabbage in a jar

For Morkvin, I choose a lash, juice and licorice. I clean it on a large grater. Kolis navchili me, yak її vibirati. It is necessary to be astonished not only by the rounding of the nose of the carrot, but on the top, the badilla grew. As soon as the big round patch is overshadowed by a badill, then such carrots can be fodder varieties, as a rule, there are no liquors. Ale, zychayno, rattles off vinyatki. Yaksho badilla in carrots grew from the middle, і a small piglet, as much as uncomfortable, then tse carrots of table varieties, go for salt, і in fresh salad, і in soup-borscht.

For sauerkraut, only winter cabbage and basic varieties are required, it will be juicy, crumbly. Kochan is guilty of being shy, tough, and in terms of vase it is more important to be built. Shinkuvati zruchnіshe on the great obrobnіy doshtsі, rozrіzavshih swing on a number of parts (or vikoristovuvati shatkіvnіtsyu) and to add value. In the recipe, a portion of the salt is given in a 2 kg container. chipped cabbage. I don’t wiggle the stink, we still need to stink.

Snake cabbage with grated carrots. I don’t wrinkle and I don’t grind it, but I do it.

I give the great cook strong, obov'yazkovo neodovanu. This is sold in rectangular packs or in packets of black color. If you don’t sing at the vibor, go to the seller in the store to have a kitchen or kam'yanu sil.

I rub the cabbage with my hands, ale without fanaticism, I’m guilty of getting cracked and crunchy.

Zapovnuyu can for a third. I’m going to press hard with my fist, until I see a sik. I put my step on the port and I press it again. To fill the mind is not necessary all the way to the top, but step-by-step, even more profoundly, not overlapping voids. If all the cabbage will be rammed and the jar will be packed on the shoulders, I put the rocking shakes on top, stitched into the jar and can be tamped. I cover it up with a little cry, or I cover the turtle with a towel, I put a saucer in the side and put it in the kitchen for 2-3 days.

Through the addition, the cabbage will be covered with rose salt, and the characteristic sour smell of ferment will appear, and through the addition, there will be pina on the surface. At the moment, it is absolutely necessary to vipuskati gazi, piercing with a tree stick instead of the cans, you want to go to the middle, or even more beautifully to the point. Repeat the sprinkle for a day, the cabbage will be dry and dry due to the fact that it does not fall into the jar when wandering, but overflows.

As a matter of principle, the next day you can try it (as you like lightly salted), or vitrimate for a couple of days and then put it in the refrigerator and close it with a polyethylene crush. Keep the cabbage from the cold mice to pick up the gusto, and on a skin day it will make everything tastier and savory. You can replace cabbage cans with kvasiti in a non-high-grade casserole by turning it over with an inverted taril and placing a weight on top (a can of water). Take sauerkraut in a jar at low temperatures until you finish it for a long time. Once I have a stock, I’ll take a couple of cans at once, and the newest one in the world of need.

Enjoy cooking sauerkraut for a classic recipe

It seems that all the salty pickles from the vegetables of the female genus (cabbage, carrots, beetroots) are needed in the "female" days. It's middle, Friday and Saturday. For the sake of my knowledge, I can say that if you bought cabbage of the required variety and everything was brewed correctly, then you didn’t have a lot of growth if you fermented it. Dotrimuvatisya folk povir'yiv chi ni - a special person on the right, you can just take the joy of our babus to see.

Naigolovnishe - vibrate the cabbage correctly. On the dot, it is schilna, important in vase, but in any case not fluff. White or blue-cream color. The upper leaves can be green, and the greenery itself is swayed. Sorts of winter or autumn-winter, summer and early autumn do not come, such cabbage when sauerkraut grows.

Silt vikoristovuyut kam'yanu (kitchen) NOT iodine. Niyaka іnsha for sourdough cabbage do not go. You can add three more, lower in the recipe, enjoy your taste. In addition, if you mix the vegetables and the silt, try it - the cabbage is to blame for being slightly salted.

Spend at the pickling vikoristovuyut minimum specials - only to the great chef sil, grow up to add trocha zukru, schob speed up the process of wandering. If you like more flavor and sauerkraut aroma, add caraway seeds, bay leaves, black peppercorns or zapashnye pepper, anis, fennel. Є Find recipes for additional cloves, ale duzhe for an amateur. Just do not give it all at once, an excess of special zipsu relish salt.

Axis and all secrets. Do you have a savory crunch of sauerkraut in a jar, write down the classic recipe and get ready for your health! Far away salinity and savory!

Sauerkraut - one of the favorite snacks bagatoh people. Vona is savory, cinnamon and it is practical to go yak garnir to any poison. And the next step is to cook yak ingredin for preparing savory and brown salads, hot herbs and soup and borscht.

Ale on-really tasty can be liche fragrant and crunchy cabbage... Earlier, they fermented in special barrels and dugs, and with success, you can choose from a variety of glass jars of sizeable size. Ale before tim yak start nezposeredno before pickling our cabbage, it is necessary to set up a few rules, so that you can make it right to trim a savory, brown and crunchy product quickly and easily.

About scho slid pam'yatati in persha chergu

Christmas yak, and earlier the gentlemen had their secrets of cooking sauerkraut. Ale іsnyuti and general recommendations, as well as:

In the first place I would like to tell you about those on the cob variety of sauerkraut to cook in vlasny juice, Without additional davannya otstu. Ale such option is prepared for an hour or even more than an hour. That below we tell you about those, how to prepare a snack in rose salt in a quick way.

Express recipes

For a cob, let’s be meaningful, but our term cabbage sauerkraut itself means, recipes for a quick preparation in a jar, we will be given to you. In pershu chergu shvidko tse means less dobi. Ale і here є its own intercourse. With the best and most savory recipes for cabbage sourdough, vicorist and cinnamon products, take 4-12 years to cook the cob. Otzhe, attackєmo:

Sauerkraut sauerkraut in 4 years. It is necessary to crush 2 kg of cabbage with some other lokshinoy, add up to 2 large additions to your carrots and two teeth to the chaplain. Everything should be carefully mixed with your hands, if you don't put it down and put it in a jar for at least 3 liters. Dal brought to a boil 1 bottle of water, volume 200 grams, add half a bottle of roselin oil, one spoonful of zucru and 2 tablespoons of salt. In the beginning, 1 tablespoon of mint 70% is poured in. I vilivaєmo otrimanі marinade in a jar. Rozsil obov'yazkovo guilty butti boiling. After 4 years, you can enjoy a savory and aromatic dish. Adzhe sauerkraut, prepared according to the same recipe, is crispy, fragrant and savory and cooked in a super short hour. With bazhanna, it is possible to add to cabbage with vegetables trocha trimmed cibuli-ripka. In the first place, one more delicious recipe є those who do not need to season the sauerkraut before implanting sauerkraut. Everything you need is in your presence.

Rozheva gostra sauerkraut... Given the dish in a ready-made view, I can taste a touch of Korean cuisine. For lovers of all kinds of Korean hospitality salads and appetizers, it will be a good idea. An hour of preparing for the first recipe is more trocha, and the dish itself can be tasted in 8-10 years. Duzhe gotuvati tsyu gotuvati tsyu strava at nich, aj at a wound, without vitrats for an hour, you can get some nasoloditsya a miraculous snack. For the preparation of gostroi rye cabbage, krym of the vegetable itself, one small beet will also be required, a couple of carquin, sil, a gostry of chalky pepper, bay leaf, oset 9%, roslinna olea і chantel - for bazhannyam. You can shatter the cabbage, or you can cut it into small cubes, grate your vegetables on a large grater, or on a grater, intended for cooking carrots in Korean. Vegetables are squeezed, put them in a glass jar and fill it with rose salt. To prepare it, it is necessary to pour 150 grams of water into the іngredієntіv, prokip'yatiti all at once and pour the cabbage. After the end of 8 years, you can try the preparations masterpiece... All vegetables will seep through with salt salt and go even more deliciously.

Yak bachite, tsya sauerkraut appetizer, recipes for yaknaishvidsh cooking yakoi, we described a meal that can be gotuvatisya even more savory and vyhoditi in the edge with savory. If you have three more than an hour and enjoy the taste of a healthy fermented snack, like our grandmothers and grandmothers, then you are welcome to turn to the recipes presented below. Rozsil in tsyom vipadku without otstu.

Sauerkraut, recipes for quick cooking classic and not only

In the first place, I would like to tell you about those cabbage in the cob variety that ferments in vlasny juice, without a gram of added otstu. Loan process 2-3 days. In principle, it is not so much as rich, but it means that such a variant of preparing sauerkraut can be called shvidky. It’s easy and simple for Tim to get ready for wine, but in a small jar, be it.

Otzhe, sauerkraut recipe for quick cooking includes:

Nashatkuvati the great forks with other straws. Vaga sheep is guilty of butti close to 3 kilograms.
Natiraєmo on a large grater 1 large, juice and meaty carrots.
Grind carrot with cabbage and add 3 tablespoons of salt without top.
For that, cabbage came out of yakomoga more juicy and crunchy, adding one tablespoon of zukru.
Yak tilki cabbage is more intensively squeezed, micrically stuffed into the jar to the very top. It will be necessary to respect those who are obov'yazkovo buv kapustaniy sіk above.
Now our jar is placed in a basin and stored for 3 days in a warm place.
A few times a day cabbage needs to be pierced to the very bottom, for the release in carbon dioxide.
After the end of an hour for 5-6 years, cabbage is tidied up for the cold, and then we can nourish ourselves as a masterpiece.

Yak bachite, in the whole recipe for preparing cabbage in a quick way, fermenting is absolutely nothing folding. To add extra savory vidtinks, before putting cabbage in a jar, you can add up to three ounces of corn or a crop, lingonberry berries or soaked prunes. So, a snack is a pidbaє pіkantny prismak or aroma. Ale radimo the first time to cook without any additives, even if you have deprived of the true relish of an old-fashioned snack, you can visibly need additional benefits.

Serve the cabbage, fermented with quick cooks in a jar, filling up a small amount of green olia and a frequent cybula beforehand. Such a crunchy appetizer is great to eat with cartoony strains, meat, and also an indispensable component when preparing winegret. And the growth can be vikoristovuvati when extinguishing the meat, in all cases it comes out with mealy and fragrant.

Corisna information

At the end, I would like to tell you more about those who have fermented cabbage in a jar in a quick way For any recipe, it’s not just crunchy, savory, fragrant and cinnamon, ale and even budgetary. Cabbage є for sale in a priceless manner.

In fermented vegetables, there is a great number of vitamins C and at the same time there are few calories. So, in general, you can bring a snack to the products, which is so called negative calorie content. To everyone, who wants to get thinner, even if you take all the vitamins in general, it is delicious to prodzhuvati harchuvatisya obov'yazkovo varto include such cabbage in your race.

And at the end I would like to say, it is not respectful, that the very way of sourdough cabbage you vibrate, in order to preserve it crisp and savory, you will need to take care of it in rose salt and in cool cold. It’s the very way you can save as much as possible your adorable viglyad and good gusto.