Cabbage must be fermented for the winter. It contains more vitamin C than lemons. She is also rich in other beneficial substances and bacteria that have a beneficial effect on human health.
Many housewives prepare vegetables in jars, in a bucket or in a saucepan. But initially sauerkraut was cooked in barrels. It is recommended to use oak containers, but if you do not have such an opportunity, then prepare plastic barrels of the required volume.
Vegetables of late varieties are better suited for pickling. The head of cabbage should be dense without visible defects and traces of decay. The taste and shelf life of the snack depends on the quality of the product.
This is a fairly simple recipe. We won't use any extra ingredients. For cooking at home, we prepare oak containers for 5 or 10 liters. First, the barrel must be thoroughly washed and dried.
Ingredients:
- 10 kg of white cabbage;
- 1 kg of carrots;
- 50 g of sugar;
- 15 g of black peppercorns;
- 50 g rye bread.
Cooking
Cabbage and carrots cut into strips. If you have a food processor, the process is greatly simplified and shortened. Do not cut too thin, otherwise you will not get a crispy snack.
To prevent the vegetables from wilting, prepare them in batches.
In a saucepan or bowl, mix the ingredients, add salt and spices.
We will act as a starter Rye bread. We send one piece to the bottom of the barrel, and then chopped vegetables. We crush them with our hands so that the juice completely covers the snack.
Then we prepare the next batch and fill the oak barrel. We cover with gauze on top, put a lid of a smaller diameter, and then any load.
Close the lid of a suitable size and leave at room temperature for a few days. Every day we pierce cabbage to release gases.
After that, we transfer the barrel to a cooler place, where it should be about +8 degrees and leave it for another three days. After this time, the snack will be ready. It should be stored in a room where the temperature does not fall below 0 degrees.
Sauerkraut for the winter with apples
IN oak tub you can prepare cabbage with fruit. The snack is not only tasty, but also crispy. Be sure to try this recipe, you won't regret it.
Ingredients:
- 20 kg of cabbage;
- 1.5 kg of carrots;
- 2 kg of apples;
- Salt according to preferences (about 25 g per 1 kg of cabbage).
Cooking
Cut the cabbage in half and cut out the stalk. We clean the carrot from the top layer and wash it. Then cut the vegetables into strips.
We send the cabbage into a large container, add salt and carefully knead with our hands so that it starts up the juice. At the next stage, add carrots and apple slices to the pan. Mix everything gently.
Now we transfer the snack to wooden barrel, cover with a shield and put a load on it. Leave at room temperature for 2-3 days.
During this time, it is imperative to release gases, otherwise the taste and smell of the workpiece will deteriorate. To do this, pierce the cabbage daily with a thin stick.
After that, we put the container on the covered balcony. A suitable temperature is around zero degrees. After a couple of weeks, you can try a snack.
How to ferment cabbage in a barrel with horseradish and garlic
If you prefer savory snacks then you will love this recipe. For example, we will harvest vegetables in a small barrel, if you have a volumetric capacity, then increase the amount of food proportionally.
Ingredients:
- 6 kg of cabbage;
- 300 g carrots;
- 2 heads of garlic;
- 200 g of horseradish root;
- 70 g of sugar;
- 140 g of edible salt;
- 150 g ginger.
Cooking:
- Cabbage cut into strips or slices, as you like;
- Grind carrots on a medium grater;
- Peel the garlic, divide into cloves and cut into thin plates;
- Horseradish root and ginger rub on a grater;
- All products are sent to a large basin or pan. Add salt and mix with light pressure so that the vegetables release the juice;
- We shift the appetizer into a barrel, cover with cabbage leaves on top and put some kind of press. Leave for several days at room temperature;
- We pierce the workpiece daily to release gases, otherwise an unpleasant odor will appear;
- After three days, we remove the sauerkraut in a cooler place.
Thanks to garlic and horseradish, the appetizer retains its taste and freshness for a long time. Bon appetit!
By the way, if you like spicy seasoning then you can.
How to ferment cabbage in a barrel at home so that it is crispy
Now consider the classic appetizer recipe with the addition of berries. Vegetables are delicious and crispy. We need a small oak barrel. You can use a plastic container.
Ingredients:
- 1 fork of medium-sized cabbage;
- 1 large carrot;
- 60 g cranberries;
- Salt according to preference.
Cooking
We remove the upper leaves from the head of cabbage, but do not throw them away, they will still be useful to us. We divide the forks into several parts and cut out the stalk. Shred the cabbage, salt and carefully knead with your hands.
The next step is to add the grated carrots and mix, but do not knead with your hands.
Lay cabbage leaves at the bottom of the barrel, and then tightly lay the prepared vegetables. Add cranberries periodically. The last layer should be cabbage.
Now we cover the tub with a lid and a heavy load on top. We leave for 8-10 days in a dark place.
We pierce cabbage daily wooden skewer, since in the presence of gases, the snack will not ferment, but simply rot.
Harvesting whole cabbage for the winter
Vegetables can be fermented with whole heads of cabbage. Suitable as a container plastic barrel. At first glance, it may seem that the cooking process is complicated, but any hostess can handle it.
See the following video for detailed instructions:
Here are some ways you can use to stock up on a tasty and healthy snack for the winter. Today, buying a wooden barrel is not difficult. It is sold in specialized stores. But plastic container also suitable for pickling vegetables.
Filling composition: for 1 liter of water, 50 g of salt, 3 g. citric acid.
Thoroughly wash the cauliflower heads, remove the leaves, cut into inflorescences 3-5 cm in diameter. Blanch the prepared cabbage for 3-4 minutes in boiling acidified or salted water (1 g of citric acid or 10 g of table salt per 1 liter of water) and cool in cold water. (Blanched cabbage will not turn brown later.) Place the cabbage tightly in the prepared wooden tub and fill with cold brine. Top with canvas or gauze, put a wooden circle and oppression. Keep at room temperature. When fermentation begins (the filling becomes cloudy, foam forms on the surface of the tub), transfer the cabbage to a cold place.
Sauerkraut white cabbage
10 kg of cabbage, 200-250 g of coarse salt, especially for salting.
Clean the heads of green and damaged leaves, drill or cut out the stalk. Shred the cabbage with a long sharp kitchen knife or on a special shredder. The shavings of properly shredded cabbage should be uniform in size, 3 to 5 mm wide.
When fermenting in a tub, barrel, etc., work in the following order: put a layer of whole leaves on the bottom, which protect the first portions of cabbage from crushing, then put a layer of shredded cabbage, sprinkle it with salt and tamp with a wooden pestle or rammer. Cover the cabbage with a layer of cleanly washed leaves and a double layer of scalded canvas or gauze, put a wooden circle and oppression. Cobblestone can be used for oppression. Limestone, shale, sandstone or cement products are not suitable for this purpose. The wooden circle must be constantly covered with juice.
Before sauerkraut in wooden tubs it must be carefully ground with salt, then tightly laid and tamped so that the cabbage starts up the juice. A tub or a barrel filled with cabbage, put in a room with a temperature of 18-22 ° C. Under these conditions, it quickly ferments. During the fermentation period, constantly monitor the condition of the cabbage and remove excess foam. If the cabbage is fermented in tubs, it must be pierced from time to time to the bottom with a well-washed and scalded wooden stick. When the fermentation process ends, the brine brightens, the cabbage settles and acquires a pleasant refreshing sour-salty taste, crunches on the teeth.
After the end of the fermentation process, transfer the tub with cabbage to a cold place. Best conditions for storage sauerkraut created at a temperature of 0-2°C. At this temperature, the cabbage does not become overly acidic. When storing cabbage in a tub or barrel, you need to make sure that the cabbage is covered with brine all the time and that mold does not appear. At higher temperatures, cabbage loses its qualities.
Sauerkraut red cabbage
10 kg of cabbage, 2 kg of apples, 500 g of onion, 25 g of cumin or dill seeds, 200 g of salt.
Cut hard and sour apples, remove the skin and core, cut into strips. Peel the onion and cut into strips. Chop the cabbage, rub it with salt with your hands and mix with apples, onions, cumin or dill. Put in a tub, compacting. Then proceed as with white cabbage (see the recipe for "sauerkraut").
Sauerkraut with apples
10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200-250 g of salt.
Ripe healthy sour apples (Antonovka is best) peel and core, cut into slices and mix with shredded cabbage. Then cook as usual. You can also put whole apples - in this case, fruits of medium size are selected. Whole apples are put in after the cabbage has been rammed and the juice has run out.
Sauerkraut white cabbage with carrots
10 kg of cabbage, 300-500 g of carrots, 25 g of cumin or dill seeds, 200-250 g of salt.
Carrot improves appearance cabbage, enriches it with carotene and sugar. Thoroughly washed carrots, peel and cut into noodles or chop into coarse grater. Mix carrots with shredded cabbage, cumin and salt. Sour in a tub in the usual way. If a lot of juice forms, pour it out and store in the refrigerator, and then add to the finished cabbage.
Sauerkraut with cumin
10 kg of cabbage, 25 g of cumin or dill seeds, 200-250 g of salt.
Cumin seeds contain 3-7% strong-smelling cumin oil, which has pleasant taste and smell and improves the taste of sauerkraut in a tub. In addition, caraway oil, covering the surface of the juice with a thin film, prevents the development of harmful microorganisms, in particular molds. Similar properties are possessed by dill seeds, which contain up to 4% essential oils. Cumin seeds are added to chopped cabbage along with salt. The rest is prepared according to the previous recipe.
Armenian sauerkraut
To prepare 50 kg of sauerkraut. 60 kg of white cabbage, 1 kg of garlic, 3.5 kg. carrots, 1.5-2 kg of roots (celery, parsley and cilantro with tops), 25 pieces of bitter capsicum, 300-400 g of cherry leaves, 1 kg of table beets, 7-8 peas of allspice, 1.4 kg of salt, 10-15 bay leaves, 2 pods of broken cinnamon.
Cabbage is cleaned of outer leaves, washed in running water, cut into 2-3 parts. The heads of garlic are divided into cloves, soaked in warm water for 1.5-2 hours, then peeled, washed again in running water and cut into circles 3-4 mm thick. Peppers are washed, the stalks are removed. The roots are peeled, the thickened edges are cut lengthwise into 2-4 parts, the cherry leaves are washed, and the water is allowed to drain. Beets are thoroughly washed, peeled and cut into thin slices.
To the bottom wooden tub well-washed cabbage and cherry leaves are laid, and then the cabbage is tightly laid in rows. Garlic, roots, mugs of carrots, beet slices, hot peppers are placed between the rows. The top layer of vegetables is covered with clean cabbage leaves, and then with gauze and canvas, a well-washed wooden circle is placed on top, on which a load is placed. After that, the vegetables are poured with marinade 4-5 cm above the laid vegetables. Prepare 30 liters of marinade for 50 kg of cabbage. Water (29 l) is boiled, allspice is added, Bay leaf, cinnamon and salt, then cool the marinade and fill it with a filled tub. For 4-5 days, cabbage in a tub stands in a warm place, then it is transferred to a cold place. Sauerkraut is recommended to be stored at a temperature not exceeding 10°C.
Bulgarian cabbage pickling
For salting cabbage according to this recipe, 50 kg of cabbage will require 20 liters of water and 1.6 kg of salt.
Take strong white heads of medium size and a few red ones - they will give color to the brine. Peel the heads of cabbage from the top leaves, cut them crosswise at the base of the stalks and place the stalks upside down in a tub with a hole for the brine to drain.
To the bottom wooden tub so that the fermentation process goes faster, you need to put a little barley. Place a cross and a load on top of the heads of cabbage. For the brine, dissolve the salt in boiling water. If the liquid is cloudy, strain it through cheesecloth. Pour in the brine to cover the cabbage.
While salting is in progress, it is necessary to drain and refill liquid into the barrel several times, then the cabbage will be salted evenly. In the first week, drain the brine every other day, in the second - after two or three days, and then - once a week.
Sauerkraut
Cabbage is sauerkraut in strong wooden tubs . A small amount (5-10 kg) can be fermented in glass jars or clay pots. Select healthy, without green leaves, heads of cabbage, chop or chop them, mix chopped cabbage with salt (about 250 g of salt per 10 kg of cabbage). Sprinkle the bottom of a cleanly washed tub with a thin layer rye flour, cover with whole cabbage leaves and tightly fill the tub with chopped cabbage, covering the top with cabbage leaves. For taste and aroma, you can add whole or sliced \u200b\u200bcarrots and Antonov apples, as well as lingonberries and cranberries to the cabbage. Put a wooden circle on top of the cabbage, and a load (washed stone) on it.
After a few days, the cabbage will begin to turn sour and foam will appear on its surface. The amount of foam will initially increase, but gradually it will come to naught. When the foam disappears completely, the cabbage is fermented. During souring, the cabbage must be pierced several times with a clean birch stake to release the resulting gases. If mold appears on the surface of the brine, it must be carefully removed, and the wooden circle, cloth and weight covering the cabbage should be washed with boiling water.
Crispy and fragrant sauerkraut has been one of the main dishes on the table of a Russian person for hundreds of years. This dish is included in national cuisines and other peoples - Ukrainians, Belarusians, Bulgarians, Poles, Germans, as well as residents of Asian countries. The secrets of making sauerkraut in Rus' were carefully kept and passed down from generation to generation, and the pickling process has become an unchanging annual tradition. Every year, in the month of September, Russian women in all houses were engaged in shredding and laying cabbage in barrels.
It is wooden ones that are considered ideal containers for obtaining fragrant and crispy sauerkraut. The best wood for making pickling barrels is oak. Thanks to the tannins contained in this wood, pickles are stored for a long time, acquire a unique aroma and a peculiar taste.
For salting cabbage in oak barrels, varieties of medium and late cabbage are used. It is chopped or chopped, mixed with the rest of the ingredients: salt, carrots, and other additives, and then laid down and thoroughly kneaded. At the bottom of oak barrels it is customary to lay cabbage leaves. Small heads of cabbage are laid whole or cut into several parts. In modern Russian cuisine, there are many ways to salt sauerkraut in oak barrels, but the following recipes for sauerkraut in oak barrels have gained particular popularity:
classic sauerkraut recipe
According to Russian popular belief, pickling cabbage should be done on the days of the new moon. Only then will it turn out crispy, white and tasty. The hostess in every Russian house knew that when salting cabbage, the stump should be removed, otherwise the dish will be bitter.
To prepare sauerkraut according to the classic recipe, you will need:
50 kg of cabbage;
1.3-1.5 kg rock salt(regular, not iodized);
a handful of cumin.
TO preparatory stage cabbage should be treated responsibly. It should be washed, cleaned of green and spoiled leaves, cut out the stalk and chopped. Cabbage can be chopped finely or chopped into larger pieces according to your own preferences. Removed from the head are green, whole leaves should not be thrown away, but it is better to put them aside.
The oak barrel is pre-washed and scalded. The same green leaves that were set aside are laid at the bottom of the container. Shredded cabbage is mixed in small portions and rubbed by hand with the rest of the ingredients in a special wooden trough, an enamel basin or on a clean table. In the future, each portion of cabbage prepared in this way is stacked and tamped in a barrel.
Between the layers of shredded cabbage, you can put chopped large pieces heads of cabbage, while salt should be added. In this way, the barrel is filled almost to the top. It is recommended to leave 7-8 cm of empty container on top. Another layer of green, whole leaves is laid on top. All cabbage is covered with a clean, dense cloth, a wooden circle, and a load is placed on top. The main thing when salting cabbage is that it should be completely covered with juice.
In a warm room (20-25˚С), a barrel of cabbage should be kept for 10-12 days. During this time, the fermentation process will begin and end in the tank. Compliance with the correct temperature regime is probably the most important requirement for obtaining a quality product.
At the first appearance of foam on the surface of the brine, the cabbage should be pierced with a wooden stick. In the future, such an action must be performed daily until the end of the fermentation process. It is recommended to remove the appeared foam with a clean spoon, otherwise the microorganisms present in it may contribute to product spoilage. By the end of fermentation, the foam will cease to appear, and the brine will become clean. This is the signal to transfer the container with sauerkraut to a cool place (basement or cellar). Before this, it is necessary to remove the oppression, the circle and the fabric, wash everything well and put it in place. Sauerkraut is stored in a wooden barrel at a temperature of 0 to +2.
Cranberries are healthy and delicious berry, which gives sauerkraut a special flavor. To prepare sauerkraut with cranberries for 10 kg of fresh cabbage you will need:
300-350 gr cranberries;
250 gr of rock salt;
300 gr carrots;
1 teaspoon dill seeds (can be replaced with cumin if desired).
Cabbage must be cleaned of damaged and green leaves, chopped or chopped. Cranberries are thoroughly washed and dried. Carrots should be cut into strips or grated. All ingredients, except for cranberries, are mixed in small portions, rubbed with hands for better juice formation and put into an oak barrel. Each layer of cabbage is combined with a layer of cranberries until the barrel is filled to the top. The further salting process is the same as in the classic recipe.
Sauerkraut recipe with apples
To prepare sauerkraut with apples according to this recipe for 10 kg of fresh cabbage, you need to take:
0.5 kg sour apples(Antonovka has been used for these purposes since ancient times);
cumin and dill seeds, 1 teaspoon each;
230-250 gr salt.
Apples must be washed, peeled, core cut and cut into slices. Mix apples in small portions with chopped cabbage, salt and seeds, rub with your hands and put in an oak barrel, after covering the bottom with cabbage leaves. The process of cooking cabbage with apples is the same as in the classic version.
Recipe for sauerkraut with carrots
Most women use this recipe for sauerkraut with carrots. For 10 kg of fresh white cabbage, the following amount of ingredients is taken:
1-1.5 carrots;
250 gr of salt;
10 g dill seeds (optional)
Carrots give a special taste to sauerkraut, enrich it with carotene. To prepare pickles, carrots must be washed, cut into small strips or grated (large). Cabbage is chopped, mixed with salt, carrots and dill seeds, rubbed with hands and placed in prepared oak barrels on a layer of removed leaves. The technology for making sauerkraut with carrots is similar to the classic version.
chinese sauerkraut recipe
This salt is spicy and piquant taste. To prepare Beijing sauerkraut according to this recipe, you will need:
10 kg of cabbage;
0.9-1 kg of salt.
Heads of cabbage are washed, cut lengthwise into 4 parts and placed in a barrel. Each layer must be carefully sprinkled with salt. After filling the container with parts of Chinese cabbage, it is poured with cold boiled water until full coverage. From above, the pickle is covered with a clean cloth, a wooden circle is laid and oppression is set. A barrel of cabbage should be kept in a warm place for 2 days, then taken out to the cold. Sauerkraut will be ready to eat in a month. When using, it is necessary to ensure that the cabbage is always in brine. Periodically it is necessary to wash the fabric, circle and oppression.
A day before consumption, a special mixture is prepared from 1 kg of bell pepper, 0.3-0.5 kg of red hot pepper and 0.2-0.3 kg of garlic. All ingredients must be crushed by passing through a meat grinder. For cooking spicy dish kimchi must be obtained required amount sauerkraut from a barrel and rinse in in large numbers cold water. Pieces of Chinese cabbage prepared in this way are well smeared between the leaves with a spicy mixture of peppers and garlic, placed in enamelware and poured boiled cold water until full coverage. capacity with Chinese cabbage must be kept in a cool place for at least 24 hours.
How to pickle CABBAGE CABBAGES - 2 ways!Speaking of sauerkraut, housewives most often mean shredded cabbage, pickled with carrots. But you can ferment cabbage and heads of cabbage. A small head surrounded by other fresh and salted vegetables will become worthy decoration even for the holiday table.
You will need
Small heads of cabbage;
Garlic;
Celery;
Wooden barrel or vat:
Wooden circle:
Linen canvas or gauze;
Sharp knife.
For salting heads of cabbage, it is necessary to carefully approach the choice of cabbage. Pick up small and medium heads. It is desirable that they be approximately the same size. Remove cover leaves.
Make cross-shaped cuts along the stalk on each head, lay in rows in a wooden barrel. Sometimes heads of cabbage are sprinkled with chopped cabbage, but you can not do this.
Prepare the brine.
Mandatory components are water and salt. Dissolve 40 g of table salt in 1 liter of cold or slightly warm (but not hot) boiled water. Sugar can be added to the brine (as much as salt). Some housewives add honey to the brine instead of sugar.
The ratio of honey and salt is 1:2.
Lay on top of the cabbage heads leaves removed. Cover it all with a piece of clean linen or gauze folded into 3-4 layers. Place a wooden circle on top of the fabric, and oppression on top. Pour the brine over the cabbage so that the circle is slightly submerged.
For the first five days, keep a barrel of cabbage indoors at room temperature. After that, put in a cold room or on the bottom shelf of the refrigerator. Cabbage is ready in 3-4 days. Cut the heads of cabbage into several pieces, season vegetable oil and serve.
You can pickle non-shredded cabbage and in a hot way.
True, for this, the heads of cabbage still have to be cut in half or into 4 parts, depending on the size. Cut out the stalks. Immerse the cabbage in boiling water for about 5 minutes.
Prepare hot brine. To do this, dissolve 40 g of salt in 1 liter of water. Finely chop 400 g of celery and 100 g of garlic, put them in prepared water. Bring the brine to a boil and cook for 3-4 minutes.
Place the cabbage in a wooden or glass dish. Cover with a cloth on top, put a wooden circle and oppression, pour brine. If the brine does not cover the circle, add the missing amount of cold brine. Make it based on the same proportions as in the first recipe. Place the container in a cool place.
When fermenting cabbage with heads of cabbage in the second way, observe the process. At some point, the cabbage will settle to the bottom, then it will be necessary to add more half-heads. Make sure that the circle is constantly submerged.
Preserving fruits and vegetables is a great way to supplement your daily winter diet with a complete, vitamin-packed diet. Many recipes are passed from generation to generation for many years, some are forgotten. But every housewife needs to know how to pickle cabbage in a barrel.
Secrets and features of salting in a barrel
Sauerkraut - unique product, containing in its composition prebiotics and probiotics, where the former are responsible for the formation of the human intestinal microflora, the latter are carriers of microorganisms. The positive results of eating this product include:
- improvement and stabilization of the gastrointestinal tract;
- strengthening immune system organism;
- prevention of cancer, diseases of the cardiovascular system;
- prevention of obesity, diabetes.
Maximum the nutritional value pickled cabbage is achieved by following these recommendations:
- Suitable for seasonal salting any White cabbage. But when using early varieties, it will be soft and not crispy. The best option is represented by medium and late ripening varieties.
- Iodized salt excessively softens the structure of the leaf and gives an additional undesirable flavor, only stone salt should be used.
- The properties of finished cabbage practically do not differ if salting is carried out in own juice or using brine.
- Original taste qualities and additional vitamins can be obtained with the addition of apples, berries, beets.
- The aroma of cabbage will be enhanced by cloves, cumin and other seasonings.
Important! Salting cabbage is carried out in any container made of glass, wood, metal or plastic. But the best result is obtained when salting in a barrel way.
Barrel preparation
Availability oak barrel determines the possibility of salting according to the old classic recipes. But, first of all, the barrel should be prepared:
- After purchase, the barrel should be washed from small sawdust and debris. There should be no smell in the container.
- 2 weeks before the proposed salting, the container must be soaked. Until the boards are completely swollen, leakage and “fogging” of the joints can be observed. The swelling period does not exceed one day.
- Before laying cabbage warm water wash the lid, oppression and the barrel itself. Check for the presence of foreign odors, upon detection of which the procedure is repeated.
- The quality of the preparation of the oak container will be higher if steam treatment under pressure is used. This procedure will rid the wood of unnecessary microorganisms and odors.
In order to spend the minimum time preparing the container before salting, it should be ensured proper storage. The empty barrel is washed hot water with soda and rinse with running water. Dried, excluding direct sunlight, stored in the basement.
Important! There are several options pre-training oak boards for assembling barrels. They should be clarified with the seller or master cooper.
Rules for laying cabbage
The order of distribution of cabbage and the placement of other ingredients necessary for salting is presented as follows:
- Distribute at the bottom of the container a small amount of flour, which is covered with cabbage leaves.
- The next layer is cabbage.
- Sprinkle evenly with salt, add carrots.
- The procedure is repeated until the barrel is filled, taking into account the space for raising the brine during fermentation, as well as the placement of oppression.
- Laying the next layer of cabbage is preceded by light tamping by hand or a special pestle.
- The last layer is covered with cabbage leaves.
Before closing the lid, a canvas fabric is laid, on top of which oppression is placed.
Important! Periodic "piercing" the contents of the barrel with a small diameter stick will ensure uniform salting of the cabbage.
The oppression is a wooden circle, the diameter of which is smaller than the neck of the barrel. Weighting agents are installed on top of it - household items or stones cleaned of dirt. A small pot with a heavy filling does a good job of this task.
How to pickle cabbage in an oak barrel
Cabbage salting is practiced both in shredded form and whole heads of cabbage. If the requirements for the preparation of the barrel for both options are unchanged, then the order of laying the blanks is different.
Whole heads
In this option, be sure to use a brine of 400 g of salt and 10 liters of hot boiled water. Observing the proportion, prepare the required amount of concentrate.
Preparation procedure:
- Before salting, choose cabbage forks of approximately the same size. In this case, the salting time will be approximately the same.
- The upper leaves are removed from the heads of cabbage, while the whole leaves are left to fill the voids, as well as the upper and lower layers, the torn ones are thrown in.
- Cabbage stalks may accumulate residues of mineral fertilizers that are dangerous to human health, so they are removed before salting.
- The bottom of the container, and at the end of the laying of the cabbage and the top, are covered with whole leaves.
- Vegetables are placed in layers. The gaps between the heads are filled with chopped carrots, bell pepper and tomatoes. Spices are added based on your own taste.
- The final step is pouring the brine.
After salting, a linen cloth is placed on the vegetables and oppression is placed. To prevent the formation of mold, remove the foam daily and wash the fabric.
How to salt shredded cabbage in a barrel
For salting slaw cabbage for every 10 kg of vegetable you will need:
- large salt- 250 g;
- carrots - 300-400 g;
- black peppercorns - 7-8 pcs.;
- any berries or apples to taste.
- The thickness of the shredded cabbage should allow for quick salting, but not be too thin. A finely chopped vegetable will undergo destruction of the leaf tissue structure.
- Grate carrots preferably on a medium grater. For more sweetness and softness of sauerkraut, the amount of carrots can be increased.
- Improve nutritional properties pickles can be done with beets. It is rubbed or cut into small pieces.
- For the speed of the process, it is better to use special automatic or manual household appliances and appliances.
- Layer-by-layer laying of the components in a barrel will ensure simultaneous salting of shredded cabbage: whole cabbage leaves - chopped main component - salt - carrots. This sequence must be repeated until the container is filled.
- The top, final layer is whole cabbage leaves, woven fabric and oppression.
Attention! If the barrel is used for the first time, the amount of salt should be increased, as the new wooden walls will certainly absorb it.
How long does it take to pickle
The time when you can sample sauerkraut in a barrel depends on the external conditions and characteristics of the container. If the barrel is small and it is possible to move it, after laying the ingredients, the first stage of salting is carried out at room temperature for 3-4 days. During this time, the cabbage will be salted and it can be used as food. Next, the container is moved for storage in the basement or cellar.
With large dimensions of the barrel, the laying is carried out directly at the place of subsequent storage. Before the first readiness of the dish should take from 8 to 14 days.
Terms and conditions of storage
It is necessary to store pickled cabbage in basements or cellars at temperatures from 0 to +5 ° C. High humidity is undesirable.
You can place a small barrel with a pickled vegetable in a cool closet of an apartment, where it is usually customary to store all fruit and vegetable preparations in banks for the winter.
Another option is the basement or basement of the house. The room should be prepared in advance: check the ventilation, detect backup heat sources, treat the walls with antifungal compounds.
It is necessary to install a barrel with pickled cabbage, taking into account the following recommendations:
- the location is chosen near the ventilation, since the fermentation process is accompanied by a specific smell;
- place the container with salted cabbage in such a way that you always have access to the barrel to remove the foam and pierce the workpiece;
- the barrel must be placed on a wooden or brick stand, this will prevent the formation of a fungal mass and prevent rotting of the wooden walls.
The shelf life of a vegetable pickled in a barrel depends on compliance with the rules for caring for the blanks, which includes: timely removal of foam, periodic replacement of linen for washing. With proper maintenance and observance of the thermal regime, cabbage, placed in a barrel in autumn, may well complement the menu even in early spring.
Conclusion
You can pickle cabbage in a barrel with your own hands without making much effort. All family members can participate in the salting process. For children, this can be a playful event, and for adults, it can be an occasion for a useful time together. In the cold season, sauerkraut will not only delight with its palatability but will also become a natural source of vitamins.
