Sauerkraut has been considered an unchanged snack in every family for many years. This dish is national in many Slavic countries. There are many ways to cook it - with berries, vegetables, and spices. From the article you will learn the recipe for pickling vegetables with mustard.
What does mustard give when salting cabbage?
When salting vegetables, mustard is such a component whose main function is to prevent the appearance of mold, which often appears during fermentation. In addition, the product gives piquancy to the dish and a slight unobtrusive sharpness, also used in marinades.
Did you know? Mustard belongs to the family ... cabbage. Its leaves have a characteristic taste of this vegetable, but with a sharp mustard flavor.
Ingredient preparation
In order to feast on crispy useful sauerkraut in the winter, you need to buy late-grade vegetables, weighing at least 1 kg, round, but flattened. Before cooking, you need to try the leaves of the vegetable, they should be sweet, without bitterness. It is advisable not to wash the heads of cabbage before cutting, but to remove the upper leaves, cut it in half and chop. Then prepare other products by washing and cleaning them.
Depending on the recipe, these may be:
- carrot;
- bow;
- grapes;
- beet;
- an Apple;
- cranberry;
- pumpkin;
- Bell pepper;
- melon;
- lingonberry.
When harvesting, they also use spicy herbs, honey, bay leaf, mustard, black bread, pepper, mint, caraway seeds.As a preservative can be used:
- salt (not iodized, it will make cabbage soft and tasteless);
- sugar;
- lactic acid.
Recipes for salting cabbage with caraway seeds and mustard for the winter in banks
A simple recipe for salting in a pan
40 min
White cabbage
1–1.5 kg
Nutritional and energy value per 100 g:
Thinly chop the main ingredient with a shredder or a special knife.
Grate peeled carrots on a coarse grater.
Combine vegetables, salt, sugar and caraway seeds in a large enameled container (basin or pan). Mix everything well.
Pour into a large container and stuff tightly. Put a flat plate with cargo on top. As a cargo, you can use a bottle of water or a large stone. Cover with a kitchen towel. Leave in a cool place for 1.5–2 weeks. Periodically pierce with a knife or a long thin stick to release gases from fermentation and eliminate bitterness.
Thinly chop the main ingredient with a shredder or a special knife.
Grate peeled carrots on a coarse grater.
Combine vegetables, salt, sugar and caraway seeds in a large enameled container (basin or pan). Mix everything well.
Pour into a large container and stuff tightly. Put a flat plate with cargo on top. As a cargo, you can use a bottle of water or a large stone. Cover with a kitchen towel. Leave in a cool place for 1.5–2 weeks. Periodically pierce with a knife or a long thin stick to release gases from fermentation and eliminate bitterness.Video recipe
Important! When mixing the ingredients, you can not crush the cabbage - because of this, during the process of pickling, it will lose the crunch.
Pickled cabbage
3 cans of 1 l45 min.
White cabbage
2 kg
Nutritional and energy value per 100 g:
- On a shredder or a special knife, cut the main ingredient into thin strips.
- On a grater for carrots in Korean, grate peeled carrots.
- In a large container, gently mix the vegetables, do not mash.
- Chop the garlic in plates or grate.
- Boil water, add to it all ingredients except vinegar and mustard. Continue to boil the marinade over low heat for another 4-6 minutes. Remove from heat. Add garlic, mustard and vinegar. Remove the bay leaf from the marinade.
- Gently pour the hot marinade into a container with vegetables. Mix well and leave to cool completely, while stirring occasionally.
- Transfer the dish to a 3-liter jar, filling up to the end, and refrigerate. You can eat the product the next day, but it is better to let it brew for 2-3 days.
Storage rules
When the fermentation process is completed (usually 3-5 days), the finished product must be stored in a dry, cold place. You can not leave it warm. You can store in the refrigerator, on the balcony or in the cellar. The optimum storage temperature is -1 ... + 2 ° С.
Did you know? Cabbage must be fermented on men's day (Monday, Tuesday or Thursday). The rest of the days it will turn out to be tasteless and soft.
Now you can add new pickled cabbage recipes for the winter to your recipe book. Stocking up on such a delicious and appetizing cabbage is very beneficial. This will be an indispensable option to support immunity, and in the spring - the best product for the fight against vitamin deficiency.
