Today there are many recipes for sauerkraut, among which there are simple and complex, prepared in various ways. The article provides several step-by-step instructions on how to quickly and easily cook a delicious pickled vegetable in a hot way at home.
Selection and preparation of ingredients
In order for the starter culture for the winter to be tasty, appetizing in appearance and stored for a long time, you need to choose the right cabbage. When choosing cabbages, it is necessary to give preference to those that correspond to the following characteristics:
- dense;
- top leaves are white;
- the leaves are crisp, sweet;
- when squeezing, they creak;
- weighing about 5 kg;
- no damage, rot, frostbite on the surface.
Before cooking, the vegetable should be inspected, washed, dried and chopped.
Important! Do not ferment cabbage early, Dutch, Chinese varieties, hybrids.
Hot sauerkraut recipes for the winter
Fermenting cabbage heads is absolutely not difficult. Below is a classic recipe that cooks very quickly and easily, as well as recipes using more complex, lengthy technology. What unites them is that they fill the vegetable with hot brine. After opening the jar, the chopped cabbage leaves continue to crackle.
Traditional, hot pickle in a jar
4 cans per 3 l1 hour
Nutritional value per 100 g:
Fine chop the cabbage.
Grind carrots on a grater for Chinese salads with a long straw.
Stir the vegetables.
Arrange on clean, sterilized three-liter jars.
Boil the brine: pour salt and sugar into the water, boil, boil for 2-3 minutes, cool to 60–70 °.
Pour the brine over the vegetables.
Add 1 tbsp to each jar. l vinegar.
Poke vegetables with a long stick to the bottom of the can several times.
Add brine, leaving 5 mm from the edge of the container. Close the lids.
Fine chop the cabbage.
Grind carrots on a grater for Chinese salads with a long straw.
Stir the vegetables.
Arrange on clean, sterilized three-liter jars.
Boil the brine: pour salt and sugar into the water, boil, boil for 2-3 minutes, cool to 60–70 °.
Pour the brine over the vegetables.
Add 1 tbsp to each jar. l vinegar.
Poke vegetables with a long stick to the bottom of the can several times.
Add brine, leaving 5 mm from the edge of the container. Close the lids.Video recipe
Did you know? The documents that have survived to our time contain information that sour cabbage was introduced into the diet of workers who built the Great Wall of China in the 3rd century. BC e.
With vinegar
2 cans per 1 liter 2.5 hours
vegetable oil
130 ml
Nutritional value per 100 g:
- Fine chop the cabbage.
- Grind carrots on a medium grater.
- Mix vegetables.
- Pour in the vinegar.
- Add vegetable oil to the container with water.
- Boil.
- Pour sugar, salt, spices.
- Cook until sugar and salt are completely dissolved.
- Pour the boiled brine into a mixture of cabbage with carrots.
- Mix well.
- Insist in room conditions for 1 hour.
- Refrigerate for 2 hours.
Did you know? The lunar phases influence the cultivation, salting and pickling of cabbage. The most delicious winter sunsets are those that are fermented in the phases of the growing moon, when it is in the constellations Aries, Taurus, Capricorn, on the "men's" days: Monday, Tuesday, Thursday.
With vegetable oil
2 cans per 1 liter1–1.5 hours
vegetable oil
0.5 tbsp.
Nutritional value per 100 g:
- Cut cabbage into thin long strips.
- Grind carrots on a coarse grater.
- Grind garlic cloves with garlic cloves.
- Mix vegetables with garlic.
- Put in a jar or bowl.
- Boil water.
- Put sugar, salt, oil, vinegar in it.
- Boil.
- Pour boiling water into vegetables immediately.
- Press the vegetable mixture with yoke.
- Put for 3-24 hours in room conditions.
- Cover the finished product with a nylon cover.
- Rearrange in the refrigerator.
Storage methods
Fermented product is recommended to be stored in the basement, on the balcony or in the refrigerator, where the temperature is maintained at 0 ... + 4 ° С, in tightly closed glass containers or in wooden barrels. The shelf life of such a product is 6–8 months.
Sourdough, which has passed the canning technology, can be stored in room conditions, in places where there is no sunlight, high humidity and high temperatures, for example, on mezzanines, in the pantry, kitchen cabinets. The term of its use is about 12 months.
Important! The canned product in the bank can not be frozen, stored near heating appliances, heat sources.
So, hot sauerkraut can be cooked quickly and easily. In order for the product to retain its useful properties and attractive appearance for a long time, it is necessary to adhere to the pickling technology. The longest storage is possible with the preservation of starter culture.
