Kvasim cabbage for the winter - the oldest way

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

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• Cooking time:

  1 hour

Ingredients

• cabbage
• carrot
• salt

The best way not only to preserve all the trace elements in cabbage, but also to increase them, is to ferment the vegetable. To get a delicious dish, you need to know the little secrets that our great-grandmothers used. We will learn how to ferment cabbage for the winter in a bucket, using the old method.

Grandma's method

The dish is most delicious if it is cooked in wooden barrels. However, in modern apartments, this is not always possible. Let's see how to ferment cabbage for the winter in an enamel bucket, using the old grandmother's method.

Ingredients:

• cabbage - 4 forks;
• carrots - 1 kg;
• salt - 300 g.

Preparation:

1. First, we divide the head of cabbage in half and cut out the stump from it.
2. Finely chop it with a knife.
3. Peel the carrots and rub them on a coarse grater.
4. Then put 10 cm thick cabbage on the bottom of the bucket, sprinkle with carrots.
5. We will measure the salt in a separate dish in advance, so as not to get carried away and not overdo it in the process.
6. Salt the cabbage and stir.
7. Take a wooden stick and grind it well to form juice.
8. We repeat this process, but mix only the second layer. We do this until the bucket is full.
9. Then we cover the surface with a plate and set the oppression. We leave the container warm for a day, then place it for another 2 days, but in a cold place. If foam appears, then it must be removed.
10. After three days, the cabbage is ready for use, it must be put in jars and refrigerated.

Sauerkraut in an oak barrel

Using such a container, and even an old recipe, we get an amazing, crispy cabbage.

Ingredients:

• cabbage - 10 kg;
• carrots - 1 kg;
• salt - 250 g;
• sugar - 50 g;
• black peppercorns - 15 g;
• rye bread - 50 g.

Preparation:

Before we start the sourdough, prepare the barrels, for this we fill them with warm water, about 40 degrees and leave overnight. This is necessary so that the wood swells and the barrel becomes airtight

Remove the soft top leaves from the cabbage, remove the stump and chop it on a combine

Cut the carrots into thin strips, it will give the cabbage a bright color

Combine cabbage with carrots, add salt, sugar, pepper and mix. It is better to do this in portions to make it more convenient

At the bottom of the barrel we put a piece of rye bread, preferably stale, you can replace it with a tablespoon of rye flour. Then we spread the whole cabbage leaves

• Now pour out the cabbage, press each layer with a fist so that the juice appears.
• We cover it with a double layer of gauze, put oppression. We leave the barrel for two days at room temperature. Then we take it out for 3 days in the cold.

Once a day, you need to pierce the vegetable mixture with a wooden stick to get rid of carbon dioxide and an unpleasant odor

Sauerkraut with heads of cabbage

We suggest seeing how to ferment cabbage for the winter with whole heads of cabbage, instead of a bucket we will use a large plastic barrel. Thanks to this ancient old-fashioned way, the dish acquires an extraordinary taste. For the recipe, you will need coarse salt, and it is better to take vegetables of winter varieties.

Ingredients:

• cabbage - 20 kg;
• salt - 2 kg.

Preparation:

1. Remove the upper leaves from the heads of cabbage and cut out the stump a little, about 2-3 cm. Pour salt into the resulting hole.
2. We put the forks into the barrel, stump up, so that the salt does not spill out. When laying, it is necessary to press well on the heads of cabbage so that they lie tightly.
3. Dissolve the remaining salt in cold water and pour the cabbage, it is necessary that it completely covers the vegetables.
4. Stir the water every other day. She will be ready in 21 days.
5. Then you can cook many different dishes from such cabbage, for example, stuffed cabbage. The salads are very tasty, and the brine is good to drink on an empty stomach, since it is medicinal.

Rare recipe

This is a very old recipe, it is good because you don't have to think about how much salt to put, the cabbage will take the right amount by itself. It is better to ferment cabbage for the winter in a bucket, we will use a large, enameled saucepan. Details of the process can be seen in the recipe with step by step photos.

Ingredients:

• cabbage - 2 forks;
• carrots - 1 pc.;
• salt - 200 g

Preparation:

1. Take 4 liters of cold tap water and dissolve a glass of rock salt in it.
2. Take 1 head of cabbage and chop finely, you can use a special knife for this.
3. Three carrots on a Korean grater, but we will use only one handful, because it contributes to the acidification of the brine.
4. Combine vegetables and mix.
5. Now take one part of the cabbage and place it in the prepared brine, count to three, then use a slotted spoon to take out the cabbage and transfer it to an enamel pan.
6. We take the second fork, cut it into 4 parts and also put it in the brine for 1 minute.
7. We take out and place in a saucepan on top, then repeat the process, with the rest of the shredded cabbage, spreading it over the whole parts.
8. We cover with a large plate and put the oppression. Leave for 4 days at room temperature.
9. Twice a day we pierce the vegetable mixture with a wooden stick to release the gas.

It is necessary to store such cabbage in a cold place; a cellar is best suited for this.

It is necessary to stock up on sauerkraut for the winter, not only because it is tasty, but also because it is healthy. It is used in the treatment of gastritis, liver diseases, it lowers blood cholesterol levels. It has been proven that the constant use of sauerkraut prevents the appearance of neoplasms.