Sauerkraut recipe with photo

The content of the article

• How to choose the right cabbage for sourdough
• In what dishes do sauerkraut
• No vinegar
• With beetroot
• In German
• With carrots and apples
• Without salt
• In brine
• How many calories in sauerkraut

If you are fond of healthy food, prefer simple recipes that will please every member of the family, then on the table among salads there should definitely be sauerkraut. Due to its composition, the beneficial properties of this dish increase immunity, normalize metabolism, and reduce cholesterol in the body. The use of such pickled pickles helps to lose weight, because the salad belongs to dietary dishes. Diabetics and people with digestive problems are strongly recommended by doctors to include it in the diet. Which recipe to prefer?

How to choose the right cabbage for sourdough

A few rules when choosing a product will help you get excellent results. Buy a late vegetable; it, unlike an early crop, will crunch after souring. The color of the head should be predominantly white, then the taste will be sweet, without sourness. The upper leaves are allowed with a green tint in the root crop. Choose a solid head of cabbage. This is checked with a knock, as when choosing a watermelon. Sweet varieties are considered “Glory” and “Michurinskaya”.

Pay attention to such nuances: if the top foliage is removed from the head, it turns out that the seller did this because the vegetable began to rot. Blackened, dark areas should not be, this is a sign of point necrosis. On the upper leaves, only cracks and abrasions are permissible. If there is a white dry coating on top, the vegetable will stay fresh for a long time. If the coating is wet, then the head of cabbage is spoiled.

In what dishes do sauerkraut

Fermentation is directly related to the fermentation process, divided into 3 parts. The first is the intensive reproduction of lactic acid bacteria, the second is the accumulation of acid, the third is fermentation. Sauerkraut should be safe to eat, so aluminum and galvanized dishes must be avoided. The metal, interacting with the vegetable, forms an aftertaste of iron and carries a health risk.

If you have a small apartment, then an enameled, ceramic or glass bowl of the right size will suit you. Many store sauerkraut inside three- or five-liter cans. If you have your own house with a basement, then use the traditional option – a wooden barrel. After starter, the salad remains there in a cool place.

No vinegar

The classic recipe for sauerkraut at home is familiar, thanks to the work of our grandmothers and great-grandmothers. For a long time, cooks invented simplified and quick methods of leaven, but this method is still not comparable in taste to the rest. Crispy, not sour cabbages need to be prepared starting in late August, when young loose vegetables are no longer sold.

For such pickled pickling you will need:

• head of cabbage weighing from 2 to 3 kg;
• carrot – 2-3 pcs.;
• salt – 15-25 g per 1 kg of cabbage (taken from the book on conservation);
• bay leaf – 2-3 pcs.

Stages of preparation:

1. On the market, choose a white and juicy head of cabbage, preferably flat in shape. The long head of cabbage is hard, gives little juice.
2. Divide it into 4 parts by removing the stump.
3. Wash, peel the carrots, grate on a coarse grater or cut into long strips.
4. Cut a quarter of the head with a special chopping knife, vegetable cutter, or using a food processor. Shake your hands to form juice. If you have very thin slices, then squeezing the liquid out of them is not necessary, it itself forms after a while. Salt.
5. Put the carrots on top.
6. Place all ingredients in a pickling container.
7. With the remaining 3 parts, do the same: chop, squeeze, salt, add carrots.
8. Cover from top to bottom with a plate, and put oppression on top (stone, jar of water).
9. After a day, bubbles will form. To release gas, remove the oppression, pierce with a knife to the bottom.
10. 4-5 days, keep the pickled vegetable warm, repeating daily the procedure to get rid of the bubbles.
11. Put in the refrigerator for the whole winter. Enjoy a delicious, homemade sauerkraut!

With beetroot

Sauerkraut with beets is a harvest that will appeal to true gourmets, and the housewives will cope with a snack in record time. Jars of ready-made dishes will be swept off the table in minutes. Such a salty product is added to salads, first courses, and simply decorates the table with it. For the recipe you will need:

• beets – 300 g;
• cabbage – 8 kg (3-4 pcs.);
• garlic – 90-130 g;
• horseradish – 100 g;
• parsley – 1 aromatic bunch;
• hot pepper – 3-4 pcs.;
• water – 4 l;
• salt – 200 g;
• sugar – 200 g.

Stages of preparation:

1. Cut the heads of cabbage into small sticks weighing 300-400 g. Remove the stumps and large ribs. According to this recipe, many immediately cut into squares, someone prefers a small shredder. There is an option of starting weight sticks, and before use, the product is already crushed to the desired size.
2. Beets should be juicy, resilient. Peel, chop the head into large cubes.
3. Peel the garlic and horseradish. Wash the parsley. Grate horseradish on a coarse grater, chop the garlic and parsley with a knife.
4. Make an enamel bucket or large pan. Tamp all the ingredients there.
5. In a separate pan, bring to a boil water, salt, sugar. These ingredients need to dissolve. Let the brine cool.
6. Pour well-packed cabbage and other vegetables with warm water, sugar and salt. Leave in a warm room for 2 days..
7. Move pan / bucket to cooler place.
8. After a week, safely eat a dish with beets!

In German

We will need:

• white cabbage – 3 kg;
• carrots – 2-3 pcs.;
• caraway seeds – 3 tbsp. spoons;
• salt – 2 tbsp. spoons;
• juniper or cranberry – half a glass (optional);
• apples – 3 pcs..

Stages of preparation:

1. Clear heads from top sheets. Chop finely and finely. This is the secret of the German recipe. This shredder is different from the classic, but such a cut just melts in your mouth.
2. Peel the carrots, grate on a coarse grater.
3. Preheat the pan, fry the seeds of caraway without oil to obtain a fragrant smell for about 2-3 minutes. Hot spices remember rolling pin.
4. Wash the apples, remove the core, cut into thin slices.
5. In an enameled container we put the vegetable, curing it with our hands, we ram the remaining ingredients from above. We do everything in layers.
6. Place oppression on top, and a basin or bowl underneath the container.
7. Pierce daily with a knife or wooden stick over the entire surface of the cabbage, to the bottom. So the gases go away.
8. 2-3 days in a warm place – and German sauerkraut is ready! Put in the refrigerator.

With carrots and apples

You will need:

• cabbage – 2 kg;
• carrots – 2 pcs.;
• apples – 2 pcs.;
• lingonberry – half a glass (if possible);
• some lemon juice;
• salt – 60 g.

Stages of preparation:

1. Shred the cabbage with a thin straw. To do this, it is worth disassembling the vegetable into sheets, each of them twist into rolls, cut into turns. You get a long, crispy, thin and juicy straw.
2. Peel the carrots, grate on a coarse grater.
3. Remove the peel from the apples, cut into cubes, pour with lemon juice.
4. Mix the head of cabbage with salt so that it starts the juice.
5. Add the rest of the ingredients, tamp tightly in a container, leave under oppression for 3 days in a warm room.
6. Remove fumes daily using a wooden stick, spatula or tip of a spoon.
7. Dish with a huge amount of vitamins is ready! Apples should resemble pineapple to taste..

Without salt

Many sauerkraut recipes include salt, so people with gastrointestinal diseases are not always allowed to consume such an appetizer. To make the product dietary, healthy and affordable for everyone, you need to slightly modify the combination of ingredients. The lack of salt will allow hypertensive people and those who really want to lose weight to enjoy sauerkraut.

For this recipe you will need:

• white cabbage – 3.5 kg (1 large);
• carrots – 0.5 kg;
• dill seeds – a quarter cup;
• cranberries – less than half a glass.

Stages of cooking sauerkraut dish without salt:

1. Wash, peel vegetables.
2. Chop the cabbage finely. Grate carrots on a coarse grater.
3. Mash cranberries to flesh.
4. Mix the ingredients with dill seeds. Mash sauerkraut with your hands. Tamp tightly into an enameled container.
5. Cover with a plate on top, place under oppression. Its weight should be 2 times more than the total amount of snacks in kg.
6. After a day, change your oppression to a lighter one when you notice enough juice.
7. In a day or two, sauerkraut will be ready for use..
8. Put it in glass jars and put it in a cold place.

In brine

Appetizer on every table in the best tradition – pickled cabbage in brine. The recipe is quick, simple, tasty, so many housewives choose it as an addition to borsch, soup, salad, stew with sausages and meat. The advantage of sauerkraut in brine is that after 3 hours you have the right to add this dish to dinner. For convenience, it is better when there is a harvester or shredder at home, then the cooking time is reduced.

For the recipe in brine you will need:

• head of cabbage – 1 pc.;
• carrots – 3-4 pcs.;
• garlic – 4-5 cloves;
• onion – 1 pc.;
• brine – water 1 l, sugar 1.5 tbsp. l., salt 2 tbsp. l.

Stages of cooking sauerkraut:

1. Chop very finely for a head of cabbage. Then the cabbage will be juicy and tasty already for dinner.
2. Wash, peel carrots and onions. Cut into strips and rings or use a coarse grater.
3. Put the garlic in a garlic squeezer.
4. Mix the ingredients in one large container, remember well with clean hands.
5. Prepare the brine – bring to a boil water, sugar, salt. Crystals need to dissolve in liquid.
6. Thoroughly spread cabbage, carrots, onions, garlic in jars. Pour in warm brine. Sterilize for half an hour and then close.
7. After 3-4 hours, serve!

How many calories in sauerkraut

Fermentation helps to preserve all the valuable vitamins and elements in cabbage for a long time. No heat treatment will achieve the same result. Not only cabbage is rich in vitamins, but also the future pickle, which is formed in the process of pickling. There is a statement that with the occurrence of lactic acid, beneficial substances increase in quantity, and caloric value remains the same.

100 g of sauerkraut contains 19 kcal. Keep in mind that when using salt, the number of calories increases. If you are preparing this dish in order to lose weight, then choose a recipe where the secondary ingredients are minimized and various seasonings are missing. 100 g of sauerkraut, carrots in a brine contain 23 kcal. Recipes are easily attributed to a passive reduction in calories in the body, because the body spends a lot of money to digest the product, rather than absorb the minimum fat.

In the video below, an experienced gardener and part-time cook of home dishes will show you in detail the process of pickling cabbage. After reviewing it, you will determine for yourself all the nuances of cooking. The classic recipe according to the grandmother’s method will appeal to many, not in vain it has been loved so much for all generations. Do not forget to pierce sauerkraut with a stick to release unwanted gas. So it will stand idle in the refrigerator for a long time, preserving useful substances.