TOP 7 recipes for making sauerkraut for the winter
What could be tastier than sauerkraut on the table in winter? Such a dish has not only a pleasant taste, but also many useful properties, it is easy to prepare, it is stored for a long time. It is not difficult to choose the necessary products and containers. Almost every housewife has several interesting and tasty recipes in stock that she would like to share.
Features of harvesting sauerkraut for the winter
To make pickled vegetables tasty and remain in the memory of the taster for a long time, you should adhere to simple rules.
How to choose the right products?
For harvesting, it is advisable to use homemade or farm vegetables. The fruits must be of the correct shape, free from damage and rot. And their walls are thick, firm and juicy.
It is recommended to use freshly harvested greens, white and dense cabbage. Bay leaves, cloves, cumin are perfect spices..
How to prepare containers for the start of the process
In Russia, a wooden tub was considered the best container for fermentation. Today they use oak barrels, glass, earthenware and enamel dishes.
Before cooking, wood products are soaked in water, then treated with an alkaline solution. It is made from baking soda and water. The rest of the container is checked for chips and scratches, washed, sterilized.
How to cook sauerkraut at home?
There are many different recipes for sauerkraut. It can be cooked whole or with vegetables, use Bulgarian or spicy.
The whole simple recipe
Ingredients:
- bulgarian pepper - 1-1.5 kg;
- salt - 1.5 tbsp. l .;
- water - 2 l;
- garlic - 5 cloves;
- a bunch of greens.
How to cook:
- Vegetables are washed well with running water and dried. Several punctures are made in each fruit.
- Put the pepper in a saucepan, add chopped garlic and herbs.
- The salt is dissolved in water. Vegetables are poured with prepared brine, covered with oppression and left for several days at room temperature.
- The workpiece is eliminated from excess liquid. They are laid out in jars and sterilized for 7-9 minutes, then rolled up.
The pickles are stored in a cool place.
Acute
Even the most pampered gourmet will like this hot pepper preparation. This exquisite dish goes well with meat, poultry and other foods.
To prepare sauerkraut you need:
- chili - 1 kg;
- cilantro greens;
- dill umbrellas;
- garlic - 1 head;
- caraway;
- cloves;
- Bay leaf;
- water - 1 l;
- salt - 3 tbsp. l.
Cooking steps:
- The water is brought to a boil, bay leaves, spices and salt are added, boiled for 1-2 minutes. The prepared brine is cooled to room temperature.
- Greens, garlic and punctured pods are laid out on the bottom of a wooden container, poured with brine, and covered with a lid.
- Vegetables are fermented for 3-5 days.
As soon as the chili has changed color, it is moved to a cool place, where it is stored all winter.
Stuffed with cabbage
Bell peppers stuffed with cabbage is an original and very tasty dish. It is better to use green fruits for cooking.
Components:
- pepper - 0.5 kg;
- white cabbage - 0.4 kg;
- carrots - 1 pc.;
- a bunch of parsley;
- water - 0.5 l;
- salt - 3 tsp;
- vegetable oil - 1 tbsp. l.
How to cook:
- Wash the vegetables, remove the seeds and blanch for 2 minutes.
- Cabbage and greens are chopped, carrots are grated and mixed.
- Fruits are tightly stuffed with cabbage and spread in a wide container.
- Salt and oil are added to the water. Vegetables are poured with the prepared brine.
- Stuffed peppers are fermented for 4-7 days.
A savory snack is stored in the refrigerator.
Stuffed with vegetables
Unique pickles are obtained from a representative of nightshade and various vegetables.
What is necessary:
- bulgarian pepper - 1 kg;
- onions - 300 g;
- carrots - 300 g;
- green tomatoes - 300 g;
- cabbage - 500 g;
- dill, cilantro - 1 bunch each;
- salt - 2 tbsp. l .;
- cloves;
- Bay leaf;
- vegetable oil - 50 ml;
- water - 0.8 l.
Cooking steps:
- Vegetables are washed, peeled, and seeds are removed. Finely chop the cabbage, herbs and tomatoes.
- Chop the onion in half rings, rub the carrots. Tomatoes, onions and carrots are sautéed in a preheated saucepan.
- All vegetables are mixed. Juicy fruits are stuffed with a vegetable mixture and put in a saucepan.
- Dissolve salt in water, pour in vegetable oil.
- Spices are added to the vegetables and poured with brine.
The stuffed pepper is fermented for several days, then put in the cold.
With carrots
Sour peppers with carrots have a delicate and slightly sweet taste. This dish will appeal to people of all ages.
Ingredients:
- red bell pepper - 800 g;
- carrots - 1 kg;
- salt - 3 tbsp. l .;
- sugar - 1 tbsp. l .;
- a bunch of parsley;
- water - 1 l;
- sunflower oil - 30 ml.
How to cook:
- The carrots are grated on a fine grater and fried until golden brown.
- Dissolve salt, sugar in water and boil for 2 minutes.
- Pepper is peeled, stuffed with carrots.
- At the bottom of the container, spread half of the parsley sprigs, stuffed with fruits.
- Pour vegetables with cold brine and oil, add the remaining greens.
- An appetizer with carrots is fermented for 3-5 days.
- The finished workpiece is transferred to glass jars and stored in the refrigerator.
Tsitsak
Tsitsak is a spicy dish prepared according to a special Armenian recipe.
Ingredients:
- hot pepper - 2 kg;
- garlic - 5 heads;
- dill - 2 bunches;
- water - 3 l;
- salt - 4 tbsp. l.
How to cook:
- The brine is boiled.
- The garlic is peeled from the roots and top layer.
- Dill, garlic in heads, hot pepper are spread on the bottom of a large saucepan.
- Vegetables are poured with cool brine.
- Tsitsak is fermented for 7-10 days.
Yellow and green fruits of hot peppers are perfect for preparing this snack.
No sterilization recipe
Such a bright appetizer will decorate the festive table in cold winter.
What is necessary:
- pepper - 700 g;
- garlic - 3-5 cloves;
- salt - 1 tbsp. l .;
- water - 1 l.
How to cook:
- Peppers are peeled and cut into large slices.
- Water and salt are mixed.
- Garlic, pepper are placed in a jar and poured with brine. Vegetables are fermented for 2 days.
- The liquid is drained, brought to a boil, poured again and the jar is rolled up.
Pepper storage
The workpiece is stored in a cool and dark place. Containers with vegetables must be covered.
