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Sauerkraut at home. How to properly cut vegetables. How to make sauerkraut at home

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

Before you learn how to ferment cabbage in a bucket for the winter, you should figure out what is the benefit of the vegetable in this form? Cabbage is rich in fiber and microelements that are necessary for organs and systems to function properly. During storage, the product loses most of its nutrients, and in winter it takes a significant toll on your pocket. Sourdough cabbage in a bucket will help save microelements, vitamins and money - an old proven method that will delight you with its simplicity and excellent taste. From such a vegetable you can then prepare fillings for baked goods, salads, vinaigrettes, and add them to first and second courses.

Before you start harvesting vegetables, you need to familiarize yourself with all the intricacies of the process. The main thing in this matter is the choice of the main product, container and time. Cabbage for fermentation is selected only from late varieties. It differs from the early variety in its denser knitted structure, size and light color. If you pickle early cabbage, during processing and infusion it will become soft, lethargic and unappetizing.

Experienced housewives advise preparing white vegetables according to the lunar calendar. The optimal period for this is considered to be the end of the first week after the new moon - if you start pickling on the waning moon, the vegetable will come out soft and sour. It is good to start pickling after the first frost, when the cabbage gets rid of its characteristic bitterness and acquires a delicate taste during the fermentation process.

The temperature in the room where fermentation occurs should not be higher than 23 degrees. After cooking, it is better to store cabbage at a temperature of 0-3 degrees (in the refrigerator, pantry, balcony or cellar). During the fermentation process, the vegetable must be periodically stirred or pierced with a large skewer to avoid the product becoming musty.

Classic recipe for dry fermentation

Traditional sauerkraut is prepared from a minimum set of ingredients - quickly and simply, without requiring special culinary skills. To prepare, you will need 5 kg of the main ingredient, 600 g of carrots and approximately 100 g of sugar and salt. Other spices can be added as desired.

1. The cabbage is washed and cleared of the top leaves.
2. Afterwards the vegetable is chopped or cut with a knife.
3. The carrots, peeled and washed, are grated on a coarse grater.
4. The cabbage is salted and rubbed by hand, after which carrots and other ingredients are added to it.
5. All products are placed in a large sterile container. You definitely need to put some pressure and a clean piece of gauze on top.
6. For 4 days, the products must be stirred and any foam that has formed on the surface must be removed.
7. This is approximately how long the cabbage is kept in a room where the air temperature does not exceed 8 degrees.
8. After cooking, the crispy vegetable can be divided into small containers and refrigerated.

This recipe is quite old - it has been used to pickle cabbage for a long time. Previously, the vegetable was harvested in large quantities, but now it is produced mainly for the season. If desired, the product can be frozen.

Recipe for sauerkraut in a bucket with whole heads of cabbage

An interesting recipe for fermenting cabbage with whole heads of cabbage is quite popular among lovers of this healthy product.

To prepare it you should prepare:

• late varieties of cabbage – 8 kg;
• non-iodized salt – 300 g;
• water – 6 l.

The main product should be chosen small in size, tightly packed, without damage. The top leaves must be removed (not thrown away), the vegetable must be washed thoroughly and placed in a prepared container. The bottom of the container is first lined with green leaves, which is also used to cover the product.

Top the vegetable with brine made from water and salt. Then cover the product with a piece of gauze and pressure.

You can pickle differently by first blanching the vegetable. To do this, prepared white cabbage is poured with boiling salted brine and blanched on the stove for about 4 minutes. Afterwards, it is also placed in a deep container, filled with brine, covered with gauze and oppression.

With the addition of lingonberries and cranberries

You can make an excellent winter snack if you marinate cabbage in a bucket along with lingonberries and cranberries.

To do this, you should stock up in advance:

• white cabbage – 2 kg;
• cranberries – 50 g;
• lingonberries – 50 g;
• carrots – 300 g;
• dill or caraway seeds - 12 seeds;
• black peppercorns – 7 pcs.;
• granulated sugar – 120 g;
• vinegar – 500 ml;
• salt – 60 g.

The cabbage is peeled and cut in half. After removing the stalk, the product should be chopped using a special device or knife. Next, grated carrots and salt are added to the white cabbage variety and everything is rubbed with your hands until the juice appears.

The berries are washed, cleared of debris and added to the vegetables. Spices are sent next, and the dish is infused for 2.5 hours.

A filling is prepared separately, in which vinegar and water are mixed. Cabbage placed in sterile jars is filled with brine and sterilized for 15 minutes. Afterwards it can be put into buckets and sent to the pantry for long-term storage.

Cold sourdough method with salt brine

Crispy cabbage, known to everyone since Soviet times, was prepared in production according to this recipe. The taste is amazing, and the vegetable itself is juicy, crispy, with a characteristic sourness.

The dish is prepared according to the following recipe:

1. You need to remove the top leaves from the cabbage and chop the head of cabbage.
2. Add spices to the vegetable - salt, a little cumin or dill seeds, pepper. Crushing the product according to this recipe is prohibited.
3. Then everything is laid out in a bucket and filled with brine, which is prepared from salt, granulated sugar and water. Regular table salt is used - extra and iodized salt is not suitable for sourdough. To do this, the water is first boiled, salt is added, and after cooling, the pouring is used to pickle the vegetable.

During cooking, the cabbage must be stirred to remove accumulated gases or pierced with a knife. Upon completion of the fermentation process, the vegetable is placed in small containers (optional) and sent into the cold.

Sauerkraut with tomatoes, sweet peppers and zucchini

To prepare the product according to this recipe you should take:

• white cabbage – 4 kg;
• tomatoes – 5 pcs.;
• sweet pepper – 6 pcs.;
• zucchini – 2 pcs.;
• carrots – 4 pcs.;
• garlic - a couple of cloves;
• dill, cilantro;
• salt – 70 g;
• water – 1 l.

The vegetable is divided into 4 equal parts and placed in boiling salted water for a couple of minutes. Separately, chop the zucchini and tomatoes, cut them into circles, and grate the carrots.

Boil water in a container, add salt to it, and stir. After cooling, the brine should be poured over the vegetables, arranged in layers. Finely chopped garlic is placed between each layer. The products should be kept under pressure for about 2-4 days, after which they are placed in the cold.

Is it possible to salt cabbage in a plastic bucket?

You can ferment vegetables in any container - pans, jars, buckets. The main thing in choosing dishes is that they are clean and not damaged. Many people ask the question, is it possible to salt cabbage in a plastic bucket? Definitely, yes, but, according to experts, in enamel containers the vegetable will turn out more crispy and aromatic. It’s good to use wooden tubs, but purchasing them now is quite problematic, and storing them is not very convenient in small apartments. You cannot use aluminum containers for preparing cabbage. This material, when in contact with lactic acid that appears during the fermentation of the vegetable, can oxidize, which will negatively affect the structure and taste of cabbage. In addition, this is unsafe for health, so aluminum containers are strictly prohibited.

Having learned how to ferment cabbage according to the classic recipe, using cold or hot pouring, you can experiment by diluting the traditional set of products with various components - apples, honey, berries. A dish like crispy cabbage in a bucket will be an excellent lifesaver in the winter; it will diversify your diet and strengthen your body.

The human body requires a constant supply of vitamins and minerals in both winter and summer. If in the warm season there are no special problems with vitamins - fruits can be picked in gardens and forests, or bought at the market, and they are domestic and therefore cheap - then in winter all that remains is to eat expensive overseas delicacies, which have yet to be treated with some kind of nasty thing in order to bring them to the place sales. What to do?

The answer will be suggested by the experience of mothers and grandmothers: pickles are cheap, tasty and safe for health.

This article will focus on sauerkraut. Sauerkraut is a very, very ancient product. It was present in abundance on the tables of our ancestors - the Slavic peoples. It's both a great snack and a natural medicine. Sauerkraut contains vitamins C and K, B vitamins, iron, potassium and many other beneficial substances. This is a miracle - the dish perfectly increases appetite, enhances the secretion of gastric juice, and can serve as a diuretic. And sauerkraut retains its properties from six to eight months.

So, how can you quickly and easily ferment cabbage at home?

Sourdough methods

A classic sauerkraut recipe, suitable for small amounts of product.

Required:

1. A modest-sized head of white cabbage.
2. 80 grams of carrots.
3. Black peppercorns - to taste.
4. Bay leaf - also according to preference.
5. 80 grams of salt.
6. 25 grams of sugar.
7. Three-liter jar with a nylon lid.
8. Water.

Cooking process.

First you need to finely chop the carrots and cabbage itself. Place a bay leaf and peas on the bottom of the jar, place carrots and cabbage in layers on them alternately. Prepare the brine separately: dissolve salt and sugar in water. Pour the prepared liquid to the brim into the jar with cabbage. Close the bottle with a nylon lid. Afterwards, place the container with the cabbage in a deep basin or plate (so that the brine does not overflow) and keep it in the kitchen at room temperature for about three days.

Every half day the cabbage should be pierced with a wooden block. The top layer should not dry out: if this happens, you need to add overflowing brine from the bowl under the jar.

But this recipe can be used for a large amount of cabbage

Required:

1. Required volume of shredded white cabbage.
2. Carrots at the rate of 100 grams per kilogram of cabbage.
3. 800 grams of salt.
4. 8 liters of water.
5. The required number of three-liter jars.
6. Several wooden blocks.
7. Nylon covers.
8. Enameled bucket 10 liters.

Cooking process.

Chop and carefully mix cabbage and carrots. Pour water into a bucket and dissolve salt there. Cabbage and
Throw the carrots in small parts into this brine, and after holding it there for about five minutes, squeeze it out.
put into jars. Place a block on top of the bottles, then cover them (the bottles) with lids and place them on the loggia or in the cellar. If required, the next couple of batches of cabbage in the brine are kept five minutes longer than the previous one (that is, ten minutes and a quarter of an hour). For the next three shares of raw materials, it is recommended to add water and one hundred grams of salt to the brine, and repeat the fermentation as with the first three batches. Having done all this, it is better not to use the brine afterwards. If there is any cabbage left, the brine needs to be made again.

Another interesting sauerkraut recipe

Required:

1. Five kilograms of late varieties of cabbage;
2. Four large carrots (total weight about a kilogram);
3. 100 grams of regular salt.

Cooking process.

Wash the cabbage, remove the top and damaged leaves. Dry the forks, cut out the stalk and cut into four pieces. Finely chop each part separately. Wash the carrots, peel them, to be safe, wash them again and grate them on a fine grater. Pour the required amount of salt into a small bowl or saucer. Place one part of the cabbage in a large saucepan or plastic plate, add the appropriately measured amount of salt, stir and rub until it separates.
juice Add a little carrot to the prepared cabbage and stir. After this, compact the mixture with a masher or a wooden rolling pin. It is good to add herbs or seasonings to the cabbage to taste.

Next, add cabbage, salt and carrots according to the algorithm in small portions and tamp down so that quite a lot of liquid accumulates in the marks from the crush. After this, with your hands, of course, not dirty, press down the prepared cabbage so that it is all covered with its own juice. Place a large plate on top of the raw material and press it down with a heavy object (for example, a three-liter bottle full of water). Drive a wooden roller or stick into the side of the plate, which will help the gas escape.

The raw materials ferment at room temperature for about three days. During the cooking process, the cabbage needs to be checked a couple of times a day and punched with a rolling pin or, for example, a knitting needle that can reach the bottom of the container. When piercing the mixture, a noticeable number of gas bubbles should appear. If you ignore this, the finished dish will taste bitter. As a rule, on the third day there is less brine and it becomes lighter, and the foam falls off. This indicates that cooking is complete. An easier way to check whether the cabbage is ready is to taste. The prepared dish should, without pressing too hard, be moved into a clean container, filled with brine, covered with a lid and stored in the refrigerator.

Sour cabbage in the vastness of world cooking

Sauerkraut is a common food of the Slavic nations and many other peoples of Europe, and not only that. Shukrut and saurkraut – literally translated as “sauerkraut” – are present in German cuisine, as well as in the diet of the British and French. In Alsace cuisine, for example, there is a dish called choucroute, consisting of sauerkraut with seafood or pork.

In Rus', making sauerkraut is a long-standing tradition. The classic recipe for sauerkraut necessarily contains cranberries, which give the food sourness and a special smell, and also makes the brine lighter and helps the cabbage crisp longer. Oriental cuisine has not escaped sauerkraut either. The national Korean dish, kimchi, is nothing more than pickled Chinese cabbage.

Video recipe

Sauerkraut is considered one of the most popular homemade salads. It contains many useful enzymes that have a beneficial effect on the body. There are quite a lot of technologies for making sourdough. Let's consider each technique in more detail, highlighting the main aspects.

Necessary equipment for pickling

• gauze cloth;
• three-liter glass jar;
• enamel pan (volume about 9-10 l.);
• large sharp knife.

Sauerkraut: a classic of the genre

• carrots - 2 kg.
• granulated sugar - 150 gr.
• white cabbage - 9 kg.
• salt - 350 gr.
• dill - quantity at your discretion

1. There is a variety of white cabbage called “Slava”, which is considered the most optimal for pickling. Try to purchase late varieties of vegetables. Make sure the leaves are completely white.
2. Take a large carrot, peel it and cut into strips. To prevent cabbage from turning yellow during fermentation, carrots should not be grated.
3. Peel the cabbage from spoiled leaves, chop finely and remove the stalk. Place the vegetable in portions into the pan, adding ingredients by eye.
4. Pour the resulting excess brine into a clean container and put it in the refrigerator. Moisten the cheesecloth with cold water and cover the cabbage.
5. Place a press through the fabric (a three-liter water bottle will do). Keep the cabbage at room temperature for about one week. Be sure to wash off the foam formed during the fermentation process (rinsing).
6. You only need to rinse the cabbage in cold water. Remove the press, rinse the gauze cloth and plate. Remove foam using a clean damp cloth.
7. Pierce the cabbage with a wooden stick to the entire depth of the container so that all the fermented gas comes out. This is done to prevent the salad from souring.
8. During the first 3-4 days, a violent fermentation reaction occurs with the release of foam. Once this process is completed, you can begin tasting.
9. Upon completion of all manipulations, pack the cabbage tightly into a small glass container. If necessary, add the previously removed brine. Store the snack in a cool place. Do not let the contents dry out while adding juice.

Sauerkraut with horseradish

• granulated sugar - 40 gr.
• salt - 30 gr.
• filtered water - 1.5 l.
• horseradish root - 2 cm.
• bay leaf - 8 pcs.
• peppercorns - 5 gr.

1. Chop the cabbage and mix with grated carrots. Take a small saucepan, pour in water, add sugar and salt. Place on the burner and cook, cool the brine.
2. Finely chop the horseradish root. Add to existing vegetables. First of all, place the bay leaf and pepper on the bottom of the glass jar, then the vegetables.
3. Pack the contents tightly and fill the container with brine. Leave in a warm place for 3-4 days, periodically piercing the cabbage with a stick.

• honey - 60 gr.
• table salt - 25 gr.
• cranberries - 150 gr.
• sunflower oil - 55 gr.

1. Grate the carrots on a coarse grater, finely chop the cabbage. Add salt and mix well, let the mixture stand for 2 hours.
2. Mash the cabbage with your hands to release the juice. Stir in sunflower oil, add pepper and honey. Next, add the berries and lightly mash the contents with your hands.
3. Pack the resulting composition into sterile jars, compact tightly, and close with lids with holes. Infuse for one week in a cold place, then begin tasting.

Sauerkraut with beets

• cabbage - 2 kg.
• carrots - 1 pc.
• beets - 1 pc.
• onions - 1 pc.
• salt - 25 gr.
• garlic - 6 cloves.
• chili pepper - 1 pc.
• filtered water - 1 l.
• vinegar - 160 ml.
• granulated sugar - 120 gr.

1. Finely chop the cabbage or cut into petals. Grind the beets and carrots on a coarse grater. Pass the garlic through a press to obtain a paste.
2. Cut the pepper into strips; don’t throw away the seeds, they will come in handy. Chop the onion into rings.
3. Stir the vegetables and place in a glass container. Pour 1 liter into a small saucepan. water, add sugar, salt, vinegar and bring until the first bubbles appear. Then pour hot brine over the vegetables. Close the lid and leave to steep for 24 hours.

Sauerkraut with apples

• salt - 55 gr.
• apples "Simirenko" - 250 gr.
• cabbage - 2.5 kg.
• carrots - 250 gr.

1. The final result directly depends on the quality of the selected cabbage. It is very important that it is juicy and crispy. Carrots are also important; choose small young fruits.
2. Remove damaged leaves from the cabbage and finely chop the head of cabbage. Transfer the chopped product into a deep container, add salt and mix well, squeezing the cabbage with your hands. In this case, the vegetable will release a sufficient amount of juice.
3. Grate the carrots on a coarse grater, then mix with the cabbage and mix again, squeezing the vegetables. Chop the apples into thin slices, peeling only the core. Mix all ingredients.
4. In the container in which the cabbage will be fermented, you need to press it down on top. This is done so that the vegetables are completely covered with brine. Keep the cabbage in this state for about 4 days.
5. Do not forget to remove the foam and pierce the contents with a wooden skewer to remove fermented gas. After the specified time has passed, conduct a tasting. When the cabbage is ready, put it in the refrigerator.

• lemon balm - 30 gr.
• salt - 150 gr.
• white cabbage - 3.5 kg.
• tarragon - 35 gr.

1. Peel and chop the ripe pumpkin into slices. Sprinkle the vegetable with sugar and wait for the juice to release. Chop the cabbage with a sharp knife and rub it with salt.
2. Chop the greens and add to the chopped vegetables. Add the cabbage to the prepared container, then add the pumpkin and cover with a sterile cloth.
3. Place the cabbage under a press and leave to simmer at room temperature. After 4-5 days, taste the salad. When ready, put the contents in the refrigerator.

Pickled red cabbage

• salt - 35 gr.
• red cabbage - 1.5 kg
• cloves - 7 pcs.
• apple cider vinegar - 70 ml.
• granulated sugar - 35 gr.
• peppercorns - 10 pcs.
• bay leaf - 6 pcs.
• garlic - 5 cloves

1. Take a sharp knife and finely chop the cabbage. Rub the chopped vegetable with salt so that it releases liquid. If your hands are stained, wash off the marks with lemon juice.
2. Place 3 pieces in prepared glass jars. peppercorns, bay leaf, 1 clove of garlic and 3 cloves. Then place the cabbage tightly, add apple cider vinegar to each container.
3. In 400 ml. Dissolve the sugar in hot water and pour the mixture into a jar. Place a towel on the bottom of a heat-resistant container. Place the container with cabbage in it and close the lid. Add water to the pan so that the liquid reaches the shoulders of the jar.
4. Place the pan on the burner and pasteurize the contents for 10-12 minutes. Remove the glass container from the boiling water and roll up the lid. The readiness period in this form will be at least 2 months.

Sauerkraut with bell pepper

• zucchini - 1 pc.
• cilantro - 30 gr.
• bell pepper - 1.2 kg.
• tomatoes - 900 gr.
• parsley - 35 gr.
• chili pepper - 1 pc.
• garlic - 8 cloves.
• cabbage - 9 kg.
• carrots - 6 pcs.

1. Cut the cabbage into 4 parts and place in hot water, repeat the manipulations with the bell pepper. Cut carrots and tomatoes into slices. Chop the greens and peel the garlic.
2. Lay cabbage, tomatoes, zucchini, and peppers in layers in a pan coated with protective enamel. Sprinkle layer by layer with herbs, garlic cloves (passed through a press) and grated carrots.
3. Prepare brine from 50 gr. salt and 1 l. water, stir until the crystals dissolve, pour the liquid over the cabbage. Cover the contents with sterile gauze and place the press. The salad will be ready after 3 days.
4. The recipe is not much different from the classic one. The only difference is that the vegetables are doused with boiling water in advance and placed in layers in containers. Store sauerkraut in a cool place.

• basil - 120 gr.
• honey - 110 gr.
• carrots - 250 gr.
• salt - 20 gr.
• grapes - 900 gr.
• cabbage - 2 kg.

1. Grate the carrots on a coarse grater, finely chop the cabbage. Grind the chopped vegetables with salt in a container convenient for you.
2. Layer the grapes in layers, then the basil. Add honey and salt to boiling water (the amount is indicated per 1 liter of water). Mix well, cover and leave for 20 hours.

Stewed sauerkraut

• cabbage - 480 gr.
• pork fat - 35 gr.
• dry white wine - 50 ml.
• onions - 120 gr.
• bell pepper - 180 gr.
• salt - 60 gr.
• bay leaf - 5 pcs.
• tomato paste - 60 gr.
• juniper berries - 6 pcs.

1. Pre-peel the onion, cut it into small slices (cubes). Remove the stems from the capsicums and select the seeds. Cut it into 4 sections, chop each part into thin strips.
2. Grate the cabbage, place it in brine, which is prepared from 1 liter. water and 60 gr. salt, leave for a day. After the expiration date, squeeze out the excess liquid and place the contents in a frying pan with hot lard.
3. Add chopped pepper, washed and peeled juniper berries, and chopped onion to this. Set the burner to minimum power and cover the pan with a lid.
4. Simmer the contents until soft, 5-10 minutes before readiness, add bay leaf, wine and tomato paste. Simmer the cabbage for another quarter of an hour, then turn off the stove and start eating.

• carrots - 525 gr.
• drinking water - 1.8 l.
• white or red cabbage - 2.3 kg.
• rock salt - 60 gr.
• honey - 65 gr.

1. Remove the stalk from the cabbage and chop the vegetable with a sharp knife. Rinse the carrots and remove the top layer, grate the fruit using a Korean carrot grater (diamond-shaped straw).
2. Mix the ingredients listed and squeeze them with your palms until the juice comes out. Pack into a sterilized glass jar and begin preparing the brine.
3. Mix hot water with salt and honey, wait until the crystals dissolve. Cool the mixture, pour the contents of the container with it, wait 2 days. Initially, the cabbage is kept at a temperature of 18-22 degrees, then moved to the cold.
4. After 20 hours from the start of fermentation, pierce the cabbage and carrots with wooden sticks. This move will allow the gas to escape.
5. After this, seal the container with a plastic lid and refrigerate for final preparation. After two days, taste the cabbage, if necessary, let it brew for another day.

When choosing cabbage for pickling, pay attention to the stalk: if it is cracked, the fruit is crispy and juicy. Also, the head of cabbage should be large and slightly flattened. Consider popular recipes with the addition of cranberries, beets, pumpkin, and grapes.

Video: express method of fermenting cabbage in a day