Sauerkraut is on the list of the healthiest ingredients in winter and spring. Helps to cope with colds, flu and vitamin deficiency due to the high percentage of vitamin C content (after fermentation it increases significantly). Can you imagine? Let's talk about the benefits of sauerkraut in more detail, and then let's move on to the most important thing - cooking! Many do not even know what miracles cabbage does to the body.

What is the use of sauerkraut?

• contains a sufficient amount of folic acid (is lost during cooking / frying, in contrast to the fermentation process)
• lactic acid fermentation promotes the formation of probiotics (cabbage is equated with the properties of kefir)
• the prepared brine contains special components that prevent carbohydrates from being converted into fatty deposits, so sauerkraut is excellent for preventive purposes against gastritis with high acidity and losing weight.
• contains vitamin U (methylmethionine). Effective in the treatment of ulcers, gastritis, duodenal ulcer and other bowel diseases.
• boosts the immune system, copes with stressful situations, soothes, detoxifies, etc. You can talk about the benefits of this product for hours.

To get delicious sauerkraut, follow a few rules:

• for sourdough, buy ripe cabbage varieties (for example, Slava is suitable for dry sourdough, Kolobok, Amager - in brine). Why early won't work? The answer is simple - the heads of cabbage are too loose, rich in green color and do not contain enough sugar, which is so necessary for the fermentation process.
• the best crockery is enamelled pots / jars / oak tubs / barrels. Banned dishes made of aluminum.

• the temperature regime for the starter culture is room temperature or slightly lower. If the thermometer reads more than 24, the ingredient may deteriorate and become covered with mucus.
• to extract juice, it is necessary to place it under oppression / stone / heavy jar or tamp it well. Note: and do not forget to pierce the cabbage with a knife / rolling pin on a regular basis to release excess gases. Otherwise, bitterness and a specific smell are guaranteed.
• the leavening process lasts up to 3 days. In classic mode, up to a week.
• how to store? From 0 to 2 degrees in the refrigerator or cellar. Note: Mold may develop. To avoid this, sprinkle with mustard and sugar at least once a month. If all the recommendations are followed, then you can use it for 9 months after cooking.
• use regular salt or sea salt, only not iodized. Amount: 2-2.5% by weight of cabbage (for example, 200-250g of salt per 10kg of main ingredient)
• for sourdough, you can use various additional components: cranberries, caraway seeds, apples, lingonberries, beets, bay leaves, mushrooms, celery, beets, black peppercorns.

Sauerkraut recipe (Classic)

Take:

• cabbage (5kg)
• carrots (4pcs) 1kg
• salt (100g)

1.First of all, we protect the main ingredient from damaged leaves, rinse thoroughly and chop finely on a special Berner grater or using a combine. Sprinkle with salt, stir and stir in the cabbage a little so that it lets in some juice. Note: just do not overdo it, otherwise it will become too soft and not crunchy.

2.Carrots are peeled, washed again, grated and sent to the cabbage. We put the prepared components in a container (only not aluminum), tamp it well, cover it with a plate and place the load on top (3 liter can, washed stone). After a certain period of time, the ingredients will release juice, which should completely cover everything. We withstand up to 3 days.

3. On the 2nd and 3rd days - once again stir the cabbage with carrots and cover with weight. Do not forget to pierce the entire layer of ingredients with a long knife or mortar in the process to release accumulated gases. When the juice ceases to stand out, distribute in clean jars, pour the brine that has formed in the process, fix with plastic lids and into a cool area.

Sauerkraut for the winter

Prepare:

• cabbage (2-3kg) white cabbage
• bay leaf (4pcs), peppercorns
• carrots (3pcs)

For the brine you will need:

• 2 tablespoons of common salt
• 2 tablespoons sugar
• 1.5l water

The quantity is calculated for 3L cans.

1. Rassol: pour salt + sugar into warm water (necessarily boiled) and stir until dissolved.

2. We clean the cabbage from the layer of leaves (upper), rinse and begin to chop with a knife, on a grater or in a combine (of your choice). We send carrots to a grater (large). Mix the prepared ingredients, add lavrushka and pepper, put them in a pre-prepared, washed and tamped jar (just don't overdo it).

3.Fill all this completely with brine. We cover the top with a lid (just not much) or with gauze, place it in a container, so that during fermentation the brine does not spread over the entire surface. Let it brew for up to three days. And from time to time, pierce with a knife from the gases. The optimum temperature for fermentation is 20 degrees.

Sauerkraut in a jar

• cabbage (1kg)
• carrots (300g)
• salt (2 tbsp) + sugar (1 tbsp)
• beets (300g)
• celery (300g)
• lavrushka, peppercorns

1. Remove the layer of leaves, rinse thoroughly and shred. Peel the carrots, beets + celery, rinse and send to shred. Mix the prepared vegetables.

2. Brine: combine salt, sugar, pour boiling water, add pepper, lavrushka and send to boil for 2 minutes. Let it cool to t18-25. Pour the brine over the vegetables completely and let it infuse for up to three days. In the process, "pierce" with a long knife to free the cabbage from excess gases. Place in clean jars, fill with selected juice, cover and send to a cool area. If desired, you can add cranberries, lingonberries, sour apples, viburnum. This recipe is somewhat similar.

Sauerkraut with cranberries

• cabbage (5kg)
• cranberries (100g)
• salt (130g)
• carrots (200g)

1. Remove the leaves from the main ingredient, rinse, chop. Remove the skin from the carrots, wash and rub. Sprinkle the prepared ingredients with salt and rub with your hands on the surface until the juice appears. Then add the already washed cranberries and stir again.

2.Put the cabbage with other ingredients in a large bowl, seal and place the load on top (stone, 3L jar). Pierce the bottom regularly with a knife to release gases. As soon as the foam ceases to stand out, the gases are distributed among the washed jars and poured with the selected brine.

Sauerkraut with apples

• cabbage2kg
• carrots (sweetish) 200g
• apples (180g)
• salt (2 tsp) with sugar (2 tbsp)

In the usual mode, remove the excess from the cabbage and chop it with a knife or a special grater. Next comes the carrot. Peel the apples, remove the seeds and chop them into slices (small). Sprinkle all the prepared ingredients with salt, sugar, lightly press down with your hands to extract juice. We send all this to the sourdough container. Let it infuse for up to 48 hours. Neutralize gases regularly. After cooking, we send to a cool area.

Spicy sauerkraut

• cabbage (4kg)
• garlic (2 heads)
• horseradish root (grated) 30g
• beets (380g)
• sugar (60g) with salt (80g)
• water (1l)

1.Clean the beets (raw) and chop them on a grater. Chop the garlic finely. Grind horseradish root. Rinse and chop the cabbage. Mix the prepared components. Brine: pour sugar and salt into boiling water.

2.Put the contents into a wide container (saucepan), fill with warm brine and put a jar of water / stone on top. We withstand up to 7 days, regularly piercing the contents with a knife / rolling pin to release gases. After - we lay out on clean banks.

Perhaps the most common sauerkraut is cabbage. When fermented, its nutritional value and vitamins are preserved. This product is traditional and loved by many; the fermentation technology is simple and well mastered.

Cabbage "Aroma"

5 kg of cabbage
parsnip root
0.5 kg of carrots
0.5 kg of beets
200 g garlic
celery
Bay leaf
bitter pepper

Cut the cabbage into slices through the stalk, beets, carrots, parsnips into slices. Fold everything in layers, cover with brine, put oppression and leave warm for 3-4 days. Then take out into the cold.
Brine: boil water, salt well and add a little sugar.

Cabbage "Provencal"

2.5 kg cabbage
0.5 kg bell pepper
0.5 kg of carrots
pickled apples
grape
plum (little by little)
175 g sugar
250 g vegetable oil
250 g vinegar 6%
2 tablespoons of salt

Cut the cabbage and vegetables into cubes, mix everything well, put in an enamel pan. Put oppression on top. After 1-2 days, refrigerate.

Sauerkraut with apples

For 10 kg of cabbage:

200 g salt
100 g sugar
500 g carrots
1 kg of apples

Peel the cabbage heads, cut the tight ones into 2 or 4 pieces, and chop the loose ones. On the bottom of the dish in which the cabbage is salted, put a crust of black bread, then cover the whole bottom with cabbage leaves. Shredded cabbage mixed with finely chopped (or grated) carrots, sprinkle with salt and sugar, grind so that juice appears. Put cabbage heads in layers, apples between them, add a layer of chopped cabbage and tamp tightly.
Having filled the dishes with such layers, put cabbage leaves on top, cover with a white cloth and press down with a load. The next day, when the cabbage yields juice, remove the foam from the surface and make several deep punctures in the cabbage.
After a week, remove the cabbage in a cool place.

Sterilized sauerkraut

Grind the chopped cabbage with salt, mix with chopped carrots, sprinkle with black peppercorns, bay leaves, after tamping, press down with oppression, keep in the room for 3-5 days. Then squeeze the cabbage from the brine, put it tightly in glass jars. Bring the squeezed brine to a boil, pour over the cabbage, close the lids and sterilize: 3-liter - 45 minutes, liter - 10 minutes. If it is possible to store it in a cool place, then it is not necessary to sterilize it.

Sauerkraut with red beets

cabbage - 8 kg
garlic - 100 g
horseradish - 100 g
parsley - 50-100 g
beets -300 g
pepper - 3-4 pods

For brine: water - 4 l, salt and sugar 200 g each.

Cooking this cabbage is easy. Remove stubs from cabbage, cut heads of cabbage into pieces of 200-300 g. Finely chop peeled garlic and parsley, grate horseradish, cut beets into large slices. Fold the food tightly in layers in an enamel bucket, boil the brine, let it cool slightly and pour the cabbage while still warm, put oppression. After a week, the cabbage will be ready.

Store in a cool place.

Pickled cabbage

Cut 3 kg of cabbage into rather large pieces, add 3 medium carrots (cut into circles), 4 heads of garlic (peel, cut each clove into slices), chop 3 bunches of cilantro or parsley with sprigs.

Boil the brine: 1.5 liters of water, a glass of granulated sugar and vegetable oil, 1-2 bay leaves, 2 tablespoons of salt. Boil all this and pour in a glass of 6% vinegar. Pour the cabbage with the prepared brine and cover with gauze. Leave warm for three days, then transfer to jars and refrigerate.

Pickled cabbage, another recipe

Finely chop cabbage, carrots, mix, tamp in a glass or enamel dish and pour hot brine.
Brine: 2 cups water, 1 cup vegetable oil, 1/2 cup vinegar, 2 tablespoons sugar, 1 tablespoon salt, black peppercorns, bay leaf.

Store in a cool place.

Cabbage, quickly sauerkraut

Chop the cabbage, add the carrots (30-60 gr. Per 1 kg of cabbage). Do not rub with salt. Pour boiling water salted with sugar (1 tablespoon of salt and 1 tablespoon of sugar for 1 liter of water). Keep at room temperature for 2-3 days. Then place in a cool, dark place.

Sauerkraut "original"

Cut the cabbage forks into 8-12 pieces together with the stalk. Cut the salad beets (1-2 pieces) and carrots (2 large or 4 small) into slices. Cut bell pepper (3 pcs.) Into strips. Finely chop the garlic (4 large wedges). Pepper-peas (10-15 pcs.). Chop a bunch of dill.
Put everything in layers. Boil water (to cover the entire mixture), add more salt than to taste, add 1 tablespoon of sugar, carefully add citric acid (a flat tablespoon) and pour over the vegetable mixture.

Close with a white cloth, put oppression. After 3-4 days, the cabbage is ready.

Sauerkraut (lightly salted)

To make a brine: dissolve 1 cup of coarse salt in 3 liters of raw water. Stir the chopped cabbage and carrots, immerse them in the brine for 1 minute and, without letting the water drain off, put them in an enamel bowl. Put bay leaf and allspice on each layer of cabbage. Tamp and put the oppression.
After 2 days, pierce it with a wooden stick to release the gas. After 3-4 days, the cabbage is ready. Keep in a cool place.

Spicy sauerkraut

Cut the peeled heads of cabbage into 4 parts. Separately prepare small containers with salt, red pepper and finely chopped garlic.
Take one quarter of the head of cabbage, spread the leaves, sprinkle with salt, pepper, garlic, and then mash vigorously until the juice appears. Optionally, you can stuff the cabbage with grated carrots.
Put the heads of cabbage prepared in this way tightly in an enamel bucket or saucepan without leaving large voids. Put oppression on top.
If the cabbage was not very juicy and the juice that came out does not cover the heads of cabbage, it must be poured with a weak brine - 200 g of salt for 10 liters of water.

White cabbage 2 kilograms

Carrots 2 pieces

Beet 1 piece

Carnation 5 pieces

Bay leaf 5 sheets

Peppercorns 1 tbsp

Garlic 2 heads

Ground red pepper (hot) to taste

Horseradish (root) 5 centimeters

Water 2 liters

Salt 2 tablespoons

Sugar 2 tablespoons

• Number of Servings: 18
• Prep time: 120 minutes
• Cooking time: 480 hours
• Serving temperature: Chilled dish
• Processing type: Pickling
• Cuisine: European
• Occasion: Casual
• Season: Autumn Winter

In the evening we prepare the brine: stir the salt and sugar in cold unboiled water. The next day, we clean the cabbage from the upper green and damaged leaves, cut it coarsely. Cut the beets and carrots into thin slices, chop the horseradish with a vegetable peeler. Finely chop the garlic cloves. At the bottom of a jar with a wide neck or in an enamel pan, put half the beets with carrots, then cabbage. Sprinkle everything with spices and the remaining vegetables. Fill with brine so that the cabbage is completely covered. We close it with a lid, plate or saucer, put oppression and keep warm for five days. We move it to a cool place or refrigerator.

Sauerkraut is one of everyone's favorite dishes. This delicious instant dish can be prepared all year round. There are many sauerkraut recipes. And each is good in its own way. Amazing taste and pleasant aroma, appetizing appearance of crispy cabbage ...

It is also an important and practically the main source of vitamins and minerals that are so necessary for our body! In our time of cooking, there are many recipes for sauerkraut.

The already excellent taste of a sauerkraut crunchy dish can be supplemented with various fruits and vegetables, berries, herbs, spices and spices. It is cooked with carrots, bell peppers, very tasty with pickled beets. Add cumin, cinnamon, corindre, garlic and bay leaf.

On our site there is a large selection of the most popular sauerkraut recipes. The simple and easy-to-prepare options are sure to please.

Sauerkraut - a classic recipe

Let's start with the classics: a proven step-by-step photo recipe for beginners. Traditional sauerkraut is served with onion rings, seasoned with aromatic sunflower oil. And also used for the preparation of winter rich soups: sour cabbage soup, cabbage soup, hodgepodge.

What do you need:

• 5 kg of white cabbage;
• 1 kg of carrots;
• 80 g of salt.

Classic Sauerkraut Recipe:

Finely chop the cabbage or grate it on a shredder intended for this. Grate the carrots on a coarse grater. Sprinkle the prepared vegetables with plenty of salt.

Mix the ingredients, lightly rubbing the vegetables with your hands, until the juice begins to stand out. Fold into jars or a saucepan, tamping down with a wooden crush. To make the sauerkraut very tasty, juicy and crispy, it is very important to pack it very tightly.

Cover the jars with a clean cloth. Cover the chopped vegetable mixture with an inverted plate and place the weight on the plate. Leave in the room for 2-3 days, then store in a cool place.

After a while, juice will stand out. It can be removed with a spoon. But don't pour out the juice completely; the vegetable salad should be completely covered in liquid. Pierce with a clean wooden stick several times a day (Chinese chopsticks work well).

A simple sauerkraut recipe

Products:

• 1 kg of cabbage;
• 300 g carrots;
• 1-2 bay leaves, cumin and anise seeds to taste;
• 25 g of salt.

How to cook:

Chop the cabbage. Leave a few leaves intact. Some of them need to be laid out on the bottom of the prepared container. Top with layers of chopped cabbage, sprinkling each layer with salt and chopped carrots.

Add bay leaves and spices. While filling the cans, carefully seal each layer of it for better juice release. Cover the top with whole leaves and clean gauze folded in 2 layers. Then put a wooden circle and a load. The weight of the cargo should be 10% of the weight of the cabbage (for 1 kg of vegetables / 100 g of the cargo).

After a few hours, the cabbage will settle, the juice will stand out. On the 2-3rd day, the fermentation process will begin. It is necessary to monitor during fermentation: periodically remove the foam from the surface

Sauerkraut with berries and apples

Salting ingredients:

• 1 kg of cabbage;
• 100 g apples;
• 100 g carrots;
• 30 g salt;
• cranberries, lingonberries - to taste.

Cooking method:

Chop cabbage, mix with coarsely grated carrots and apples. Place some of the prepared cabbage in a jar lined with cabbage leaves. Sprinkle with salt, add cranberries and lingonberries, and then add the rest.

Cover with cabbage leaves on top and put under oppression for a day. Remove the foam that appears on the surface, pierce the vegetable slices with a wooden stick to release the gases formed between the layers.

Armenian sauerkraut

Would need:

• 1 kg of cabbage;
• 2 cloves of garlic;
• 100 g carrots;
• 0.5 bell pepper;
• 20 g of beets;
• dill, cilantro and parsley to taste.
• Brine: 500 ml water, 1-2 bay leaves, 1/6 tsp. cinnamon, 30g salt, 6 black peppercorns.

How to ferment cabbage with carrots and bell peppers in Armenian:

Cut the head of cabbage into 4 parts, remove the stalk. Cut carrots, bell peppers, beets into thin slices. Peel the garlic pre-soaked in warm water, chop the herbs.

Mix all the ingredients and put in a jar, cover with cabbage leaves and a linen napkin, press down with a load.

Prepare the brine: add black peppercorns, bay leaves, cinnamon and salt to the water, boil, filter through cheesecloth folded in several layers.

Gently pour the chilled brine over the side of the jar. Place in a cool place for 1.5–2 months. Remove the top layer before use.

Spicy sauerkraut

What do you need:

• 1 kg of cabbage;
• 1 clove of garlic;
• 200 g carrots;
• 30 g salt;
• ground black pepper to taste.

Cooking method:

Wash a strong, dense, undamaged head of cabbage, peel, cut into 4-6 pieces. Peel and grate the carrots, sprinkle with salt, pepper, add crushed garlic. Stuff the cabbage with the resulting mass, placing it between the leaves.

In this case, the leaves must be pressed with your hands so that the cabbage is saturated with salt.

Place tightly in an enamel saucepan and put under pressure to create juice. If the released juice does not completely cover the cabbage, then add extra brine to it. It's easy to prepare: 300 ml of water and 20 g of salt. Boil and cool.

Instant pickled cabbage

Delicious quick sauerkraut that will be ready to serve three hours after fermentation.

Ingredients:

• white cabbage - 1 kilogram;
• garlic - 3 - 4 cloves;
• carrots - 2 - 3 pieces;
• table vinegar 9% - 10 tablespoons;
• salt - 1 tablespoon;
• vegetable oil - 0.5 cups;
• water - 0.5 liters;
• sugar - half a glass.

Cooking method:

Peel the cabbage from the upper leaves and cut the stalk. Chop up into small strips. Peel the carrots and grate on a fine grater or in Korean. Press the cloves of garlic with a press. Whisk all ingredients in a bowl.

Pour water into a saucepan and bring to a boil. Pour salt, sugar, oil and vinegar into a saucepan. Bring the mixture to a boil, stirring thoroughly.

Pour the vegetable mixture with hot liquid. Cover with a large plate. Put under oppression in the form of a liter jar filled with water. Sour cabbage from three hours to a day at room temperature.

Helpful hint: The finished dish can be poured into glass jars and stored in the refrigerator under the lid.

Sauerkraut in jars for the winter with pickle

Delicious crispy sauerkraut in a classic way that will impress any lover of this product.

Ingredients:

• white cabbage - 2 - 3 kilograms;
• bay leaf - 3 - 4 pieces;
• carrots - 2 - 3 pieces;
• black peppercorns to taste;
• salt - 2 tablespoons;
• sugar - 2 tablespoons;
• water - 1.5 liters.

Recipe:

Dissolve in warm boiled water, mix sugar and salt well.
Chop the cabbage on a coarse grater or on a combine shredder. Grate peeled carrots on a coarse grater. Mix foods.

Put the mixture with carrots in a three-liter jar, tamping a little. Spread bay leaf and peas periodically between layers. Pour the brine into the jar so that it is completely covered with it. Cover the jar loosely with a lid or piece of bandage.

Leave for 2-3 days at room temperature. You can store ready-made sauerkraut in the refrigerator.

Helpful Tips! The jar of cabbage should be placed in a deep bowl, as the brine will overflow during fermentation. For pickling cabbage according to this recipe, it is better to choose its late varieties.

An unusual recipe for sauerkraut, which turns out to be a very beautiful purple hue.

Ingredients:

• white cabbage - 3 kg;
• beets - 1 kg;
• water - 1 liter;
• sugar - 1 tbsp. l .;
• salt - 2 tbsp. l .;
• bay leaf - 3 pcs.
• table vinegar - 1 tbsp. l .;
• allspice - 5 pcs.;
• black peppercorns - 7 pcs.

Step-by-step cooking instructions:

Peel the cabbage from the upper leaves, wash well. Cut in half and cut across into squares.
Cut the peeled beets into thin slices.

Bring a liter of water to a boil, add salt, sugar, allspice and black pepper, bay leaf. Boil over low heat for 10 minutes, then add vinegar. Let it boil for another minute.

Mix prepared vegetables with beets in a bowl and pour over boiled marinade.

Place all ingredients and marinade in a 3 liter jar. Sauer the cabbage in a jar for 3 to 4 days in a warm place.

Season with sunflower oil before serving.

Helpful advice! When fermenting cabbage, it is necessary to ensure that its top layer does not remain without brine.

Sauerkraut with bell pepper and grapes

Ingredients:

• 6 kg of cabbage;
• 1.5 kg of carrots;
• 8 sweet peppers;
• 1.5 kg of seedless grapes;
• apples, salt to taste.

Preparation:

Chop the cabbage, sprinkle with salt and grind lightly. Grate the carrots on a coarse grater, cut the bell peppers into strips. Mix everything, add grapes and apples, cut into wedges.

Put the resulting mass in an enamel container, cover with a lid on top and set the oppression. Leave at room temperature for 2-3 days to sour.

Pierce the mass with a wooden stick to the very bottom several times a day. Then transfer to a cool storage area.

Crispy sauerkraut with carrots

Composition for a 3 liter can:

• cabbage - 3 kg;
• carrots - 2 medium;
• salt - 70 g;
• bay leaf - 10 pcs.;
• black peppercorns - 10 pcs.

The method for preparing sauerkraut is very simple and delicious:

My vegetables. Shred the cabbage, and rub the carrots on a coarse grater. Mix thoroughly and add salt. The mixture should be slightly saltier than usual in a salad, so when you salt it, taste it. Add bay leaves and peppercorns and mix again.

Then rub everything well with your hands and tamp it into a jar, very tightly. With your hands or with a pusher (each layer), the jar should be filled to the very top (so if you don't have a lot of cabbage, use the smaller jar).

We put the jar of sauerkraut in a deep plate and leave it on the table for three to four days. Ferment at about 20 - 21 "C.

Once or twice a day, you need to pierce the cabbage in several places to the very bottom in order to release the accumulated gas (if you do not do this, the dish will taste bitter). You can pierce with a long knife or a wooden stick.

The jar must be covered with a lid! (but not completely closed).

After 3 - 4 days, close the jar of cabbage with a nylon lid and put it in the refrigerator. In the cold, the fermentation process will end.

Sauerkraut - a delicious recipe

How much cabbage will fit in a jar can be roughly calculated based on the fact that for each liter you need to take 1 kg of cabbage, but because of waste, take a little more.

For a 4 liter jar:

• 4-4.5 kg of cabbage in heads of cabbage;
• 350-400 g carrots;
• salt to taste;
• sugar - a couple large pinches, but most likely to taste too.

Preparation:

If you are using a food processor, use the attachment for the smallest pieces.

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Cut the cabbage and fold. Grate the carrots and fold on top. Sprinkle the carrots with salt and sugar, and mix everything well, but not aggressively, but gently.

It is good if you have a large bowl, it is much more convenient to do this in a bowl. Once the vegetable mixture is smooth, try using salt and sugar. The taste should be such that it will be pleasant for you to eat it right now, as a salad.

Fill the jar tightly, but without fanaticism, trying to tamp the cabbage, but still sparing it.

Advice! Do not fill the jar all the way to the top; leave some room for the cabbage juice that stands out.

Cover the jar with a loose lid and leave it on the table for two days if the apartment is warm. If it's cool, you need a day or two more.

How do you know if the sauerkraut is ready? It will become as if glassy in appearance and sink in its own juice, and its taste will be pleasantly sour.

Ready sweet and sour sauerkraut should be covered with a lid and put in the refrigerator. The cabbage juice released there will partially return.

Cabbage is useful in all its states, both fresh and sauerkraut. Today we ferment cabbage in a rather cheerful company: horseradish, hot peppers, carrots and beets. Carrots and beets will dress cabbage in a colorful outfit, and horseradish and hot peppers will give it a piquant tender spiciness. Moreover, cabbage over time will take on a beautiful burgundy hue, this beet will transfer its color.

Choose the right kind of cabbage for your sourdough. It should be a flattened head of cabbage. In the cut, the cabbage will be white, crispy and sweet in taste. A small amount of cabbage can be salted in glass, earthenware, ceramic or enamel dishes. The main thing is to make sure that there are no chips and cracks on the enamel.

Sauerkraut needs an active fermentation process, so it should be fermented on a young moon, preferably on a 5-6 lunar day. That is why it will be crispy. According to popular belief, it is advisable to ferment cabbage on men's days of the week - Monday, Tuesday, Thursday.

Make sure that the cabbage does not dry out, is in the brine all the time. Also, sauerkraut can serve as a barometer. If suddenly she absorbs the brine into herself - wait for frost. And vice versa, if it is filled with additional juice, there will be a thaw. Who is interested in this cabbage sourdough recipe - try it. Sometimes the usual rules need to be changed! Change the recipe for familiar dishes. Good luck!