Cabbage has always been considered the most popular vegetable in Russia; cold winters are difficult to imagine without cabbage soup, hodgepodge and pies. This culture is unpretentious, but most of all it is striking in its diversity: varieties of cabbage for pickling are absolutely all ripening periods. No wonder the record was broken by a head of cabbage grown in Alaska - thirty-four kilograms of crispy weight! Cabbage does not need special fertilizers and heat, it loves moisture and coolness.
Which cabbage is better
European (especially among the Germans) sauerkraut is prepared in the same way as among the Russians, but is usually served hot - with fried meat, sausages and sausages. This is done very correctly: it is sauerkraut that helps to digest fatty and fried, speeds up metabolism.
Absolutely all varieties of cabbage are suitable for pickling, but traditionally they expect medium-late and late ones. Since it is cut in mid-autumn - in October, in order to store it in the natural cold.
During the summer, early varieties of cabbage for pickling can also be harvested, but most often the preparations go to the table immediately - the variety of recipes is a guarantee. Over time, much of the traditional pickling has been enriched with salads and pickles from locally grown cabbage.
White cabbage is still the leader, but it is being pressed by others - red cabbage, Savoy, broccoli, Brussels sprouts, kohlrabi, of course - cauliflower, Peking cabbage. Almost everything goes into blanks, although they will not replace all of them with real sauerkraut. Is that the red-headed varieties Gako and Kalibos can stand side by side.
Additionally, for lovers and curious cauliflower varieties Movir 74, Skorospelka and Gribovskaya 1305, Brussels varieties Hercules, Savoy - Zolotaya early and Yubileiny variety, magnificent kohlrabi cabbage - Vienna White and Gigant are recommended. All this grows superbly both in Siberia and in central Russia, including the Moscow region.
Good As It Gets
The best varieties of cabbage for pickling - and still white cabbage! - early cabbage varieties Dumas, middle late - Gift, Slava and Aggressor, late - Valentina, Crumont F1, Amager, Sugarloaf.
In cold regions it turns out to grow various varieties of cabbage for pickling: early ones - Gribovsky, Polyarny K-206, June; many mid-season varieties - Belarus, Nadezhda, Sibiryachka, Slavyanka 1265, Megaton, Stakhanovka; from the later ones - Amager, Winter mushroom, Blizzard, Kharkov winter and others.
And the best varieties of cabbage for pickling, other people say, are mid-season Yubileiny F1, Podarok, Menza, Belorusskaya, Dobrovodsky, and of the later ones - of course, Amager, here opinions agreed. And also - Geneva F1 and Turkiz.
Our grandmothers are sure that only winter cabbage varieties are well suited for pickling. In fact, this is not the case. The main thing is that the head of cabbage is dense, the leaves are juicy, the hands are skillful, the rest will follow.
Cabbage for winter storage and pickling
The varieties and features are not much different from those listed above. It should only be noted that it makes no sense to leave early or mid-season varieties for storage. Hybrids are especially good for storage, they have surpassed their basis in this.
Bitter heads of cabbage varieties Crumont and Kolobok acquire a truly sweet taste in a few months. The lightest variety is Zimovka 1474, you can enjoy fresh cabbage even after six months. It does not crack, does not rot even after eight months of storage.
Cabbage varieties for pickling coincide with those that are successfully left in the winter. It is best to store cabbages in a cellar or basement, wrapped in paper and hanging. In the same place where sauerkraut is always kept.
Cooking recipe according to Soviet GOST
This product undergoes lactic acid fermentation. Raw materials that exclusively meet the requirements of GOST and VTU.
- White cabbage of medium and late varieties. Heads of cabbage are fresh, mature, without cracks, dense, not loose, whole, healthy, clean. Each head of cabbage weighs at least seven hundred grams. It is forbidden to pickle frozen cabbage. Recommended varieties: Slava, Belorusskaya, Gribovskaya, Kashirskaya, Saburovka and others.
- Fresh table carrots: root vegetables are healthy, fresh, uniform in color, whole, not damaged by pests, at least three centimeters in size at the largest diameter. Varieties with bright orange flesh and heart are recommended.
- Fresh apples: not lower than the first grade, ripe, clean, not damaged by pests. Recommended varieties: Antonovka, Anis, Sklyanka, Babushkino and others.
- Fresh cranberries: whole, brightly colored berries without twigs, leaves, debris.
- Fresh lingonberries: ripe, whole, clean berries, no debris.
- Caraway seeds: seeds without foreign impurities and without a musty smell.
- Bay leaf: leaves without twigs, without foreign smell.
- Edible table salt, grinding No. 1, not lower than the first grade.
Of the appetizers on the table, the queen is sauerkraut. Procurement methods may be different, but it always reigns. This recipe follows the proportions bequeathed by our grandmothers.
For seven kilograms of cabbage, you need to peel a kilogram of carrots, half a kilogram of onions. You will need one hundred grams of salt and a bay leaf with black peppercorns on the bottom of the dish.
Chop the cabbage into thin laces (experiment by turning a piece of cabbage to make the lace) and rub it with salt. Grate the carrots with a food processor or a coarse grater, thinly chop the onion in half rings. Stir, grinding again, onions and carrots with cabbage. Put bay leaf and pepper at the bottom of each jar, tamp the cabbage on top. She should be under yoke for some time. Juice will stand out and flow over the edge, so it is better to put the jar on a plate.
How to build oppression? The easiest way is to put a glass in the bottom of the jar, and put something heavy on it. Or conduct pickling of cabbage right in the basin - technology, advice, recipes can be different, you can choose the taste. After three days, pierce the cabbage with a wooden stick to the very bottom in several places. Let the gas come out. The next day, you can clean the cabbage in the cold. In winter, you can close sterile jars hermetically: tamp the cabbage (you have to add from one jar to others), bring the squeezed brine to a boil, pour it and then roll it up.
Zest in fermentation
Any, not necessarily the best, varieties of cabbage are suitable here. Late and early, for fermentation and storage - absolutely any. In addition to five kilograms of the main product, you will need a kilogram of carrots, two glasses of washed raisins and five tablespoons of salt.
Chop the cabbage coarsely, chop the carrots with a vegetable cutter or grater. First grind the cabbage and carrots with salt, then stir the mixture with the raisins. Enamelled - no chips! - compact large dishes tightly.
Cover the top with washed large cabbage leaves, which are removed from the top of the head of cabbage, on them there is a wooden circle and oppression on it (for example, a large jar of water).
For three days in a warm place during fermentation, the product will release foam, it needs to be removed. Then the oppression can be removed, the cabbage can be pierced to the bottom so that the gases go away, and after a day, put in the cold. You can try it almost immediately, but it will get the most correct taste in two weeks.
With green tea
An interesting recipe for people who care about their health. For ten kilograms of cabbage, you need half a kilogram of carrots, two heads of garlic, a hundred-gram pack of green tea and ten tablespoons filled with a slide of good salt.
Chop the cabbage (you can also coarsely), grind it with salt until abundant juice appears, rub the carrots through a Korean grater or a vegetable cutter and mix with the cabbage, pouring the tea into it. Mix all this thoroughly and tamp in an enamel bowl so that the juice completely covers the cabbage.
Now cover the cabbage with a plate with a smaller diameter than the saucepan, and put the oppression. Leave at room temperature. After three days, remove the gases by puncturing the cabbage to the bottom in several places.
After a day, you can move it to jars (ram it as tightly as possible) or leave it in the same dish, but send it to the cold - in the basement or cellar. Some people store sauerkraut on balconies and nothing bad happens. She does not lose her wonderful properties, even if it freezes.
This sauerkraut is more like a vitamin salad. Here are the proportions for a small amount of the product. You can safely multiply everything by ten!
Per kilogram of late varieties of white cabbage, one large carrot, two apples, cranberries to taste - on average a glass, a tablespoon with a large slide of salt. You can add spices! Allspice and black pepper, red pepper, very good - bay leaves, great - cloves to apples, excellent aroma of cumin, anise, coriander. Mustard seeds will rid the product of bad bacteria, good mustard does not offend! Everything to your taste.
Remove the top damaged leaves from the cabbage, put several whole leaves separately - you will need them. Quarter the head of cabbage, cut out the stalk and chop thinly, in long strips. Grate peeled carrots in Korean. Grate apples on a coarse grater, you can with the skin.
Mix cabbage, apples and carrots with salt. Take a large enamel pan, scald it with boiling water, cover the bottom with half of the harvested top cabbage leaves. Put part of the cabbage mass on the leaves, transfer with cranberries, then add the next part. Put the cranberries on again. Etc. The last layer should be cabbage.
Cover the cabbage prepared for pickling with the remaining top cabbage leaves, cover with a plate of a smaller diameter than the pan, on it - oppression. Leave in this position for a day right at room temperature.
After a day, remove the foam that appears on the surface with a spoon or slotted spoon. Pierce the cabbage to the bottom in several places with a wooden splinter. Return oppression. And let him wander on.
After four to five days, the cabbage should be placed in a cold place. Arranging in jars or leaving in a saucepan is not so important, but she needs a cellar, basement or balcony. Or a refrigerator.
The banks will turn out very beautiful, it is pleasant to open in winter. And it’s delicious! For two kilograms of cabbage, you need about half a kilogram of carrots and bell peppers (preferably multi-colored), a small root of celery and horseradish, hot peppers and sweet peas, bay leaves, dill seeds. Put two tablespoons with a large slide in coarse non-iodized salt.
Cabbage is better to take mid-season or late, the heads of cabbage are tight, absolutely high-quality, without the slightest rot or blackening. Chop the cabbage and grind it with salt. Then add the remaining components as soon as they are ready and mix thoroughly.
Peel and grate the carrots in Korean (with a grater or a food processor), mix with cabbage. Peel the bell peppers, cut them into thin strips, add to the cabbage. It is better to grind the roots of celery and horseradish with a blender. Celery rubs normally on a grater, but with horseradish you can completely cry and sneeze for life.
In a large bowl, stir in the vegetable and spice mixture. Cover with a wooden mug or just a plate, put oppression on top. After two to three days at room temperature, fermentation will reach its climax. You need to pierce the cabbage, release gases, remove the foam.
The next day, you can tamp it into jars, pour it with brine (you do not need to boil it, horseradish disinfects everything). It is not necessary to close it tightly, plastic covers are enough. Store in a basement or cellar. It can be in the refrigerator.