In what container can you salt cabbage in the winter?

How to salt cabbage in pieces in a plastic container

To ferment cabbage, it is not at all necessary to finely chop it. It turns out very tasty if you pickle it in large pieces. To do this you need:

remove the top leaves of the head of cabbage, wash it, cut it in half, and then into two more parts. Remove the stalk, then cut these parts into pieces of your preferred size;
Line the bottom of the prepared plastic bucket with oak bark or cabbage leaves. Then fill the container with chopped pieces of cabbage and compact them slightly;
For flavoring, place cherry or currant leaves on top. And cover with cabbage leaves on top;
prepare a brine at the rate of 500-600 g of salt per 10 liters of water and pour it over the pieces of cabbage placed in a bucket to completely cover them with liquid;
Cover the top of the cabbage with a clean natural cloth (linen, cotton) or gauze, then with a wooden circle or a suitable sized plate, and then apply pressure.

At temperatures from 17 to 22 degrees, fermentation of cabbage will take about 5-7 days. The pickling process must be controlled by promptly removing the foam that forms on top and piercing the cabbage to the bottom with a wooden stick to release gases from it. When the vegetable has fermented, it is better not to keep it in this form in a plastic container, but to transfer it to glass jars, storing them in a cool place.

Cabbage with beets

Sauerkraut for the winter - a rare recipe

We present to your attention a method for fermenting cabbage for the winter according to a rare old recipe. It does not require an exact calculation of salt, since the cabbage itself takes the required amount. Ferment in an enamel bucket.

Ingredients:

Cabbage - 2 forks.
Carrots – 1 pc.
Salt – 200 g.

Cooking process:

In a separate container, dissolve one glass of coarse salt in 4 liters of cold, clean water.
Chop one fork of cabbage into thin long strips using a sharp knife.
Peel, wash and chop the carrots using a Korean grater. You don’t need a lot of carrots in this recipe, just one handful, as it can make the cabbage very sour.
In a deep bowl, mix shredded cabbage with carrots.
Place half of this vegetable mixture in the brine, count to three (this is 1 minute) and use a slotted spoon to transfer the cabbage to an enamel bucket.
Cut the second head of cabbage into 4-6 lengthwise pieces and place half of them in a salt solution for 1 minute.
Then place these pieces in a bucket on top of the shredded cabbage.
Repeat this step again with chopped cabbage and its pieces. There should be pieces of cabbage on top of the bucket.
Cover the vegetables in the bucket with a plate and place any weight on top.
Leave the cabbage in the kitchen to ferment for 4 days.
During this time, pierce the vegetables with a wooden rolling pin 2 times a day to remove gas.
For storage, place this cabbage only in a cool place.

Eat for your health!

Delicious crispy cabbage

Cooking secrets and tricks

1. You need to ferment cabbage after the Feast of the Intercession of the Blessed Virgin Mary (October 14) - this is what my grandmother always did. This is due to the fact that the sugar content in cabbage reaches its maximum level after the first frost. And the fermentation of sugar to produce lactic acid is the basis of the fermentation process itself.

2. For pickling, it is better to take medium or late varieties of cabbage. The cabbage should not be frozen, otherwise it will turn out soft. The stalk should be light when cut, the dark one has been in the warehouse for a long time. The lighter the color of cabbage leaves, the more sugar they contain.

3. Fermentation should only be done on a waxing moon, ideally on the 5th or 6th day after the new moon. Cabbage fermented these days will be juicy and crispy.

4. You need to add a little carrots, no more than one per three-liter jar, otherwise the cabbage will be soft.

5. For 1 kg of cabbage you need to add about 20 g of table salt (in no case iodized, otherwise the cabbage will turn out soft).

6. It is recommended to ferment cabbage in a glass, plastic or enamel container. Iron or aluminum utensils cannot be used for fermentation. Contact of cabbage with metal will deteriorate its taste.

7. You can add a little horseradish root to the cabbage - the tannins from it will pass into the cabbage and prevent it from softening.

8. To ensure crispy cabbage, it is recommended to start the fermentation process at room temperature and end at approximately 0°C.

Recipe for crispy cabbage in brine

To get crispy cabbage, cook it in brine. The peculiarity is that according to this recipe, the cabbage does not need to be mashed to release the juice.

Ingredients for a three-liter jar

2–2.5 kg cabbage
1 medium carrot
3–4 bay leaves
black or allspice to taste

Ingredients for making brine

1.5 liters of water
40–50 g table salt
2 tbsp. l. Sahara

Preparation:

Prepare the brine by dissolving salt and sugar in warm boiled water until the grains disappear.
Remove the top green and damaged leaves from the heads of cabbage. Divide each head of cabbage into 4 parts.

Shred the cabbage, first separating the stalks. Grate the carrots on a coarse grater.

Mix cabbage with carrots, but do not mash.

Transfer to a clean jar, tamping down slightly. Place a few bay leaves and peppercorns between the layers.

Pour brine into the jar until it completely covers the cabbage.
Cover the jar with a lid, but not tightly. Place it in a bowl, because during fermentation the brine will rise and may overflow.

Leave it to ferment in the kitchen for 2-3 days. Make sure that the top layer of cabbage is covered with brine. From time to time you need to release the gases that form from the cabbage, otherwise it will taste bitter.
To improve the taste, you can add dill seeds, cumin or fresh cranberries. The result was very tasty crispy cabbage. You can start eating it within a week.

Interesting fact: thanks to the presence of sauerkraut on board the ships, James Cook did not lose a single crew member from scurvy during his voyages. And no wonder - there is more vitamin C in sauerkraut than in lemon!

In addition to vitamin C, sauerkraut contains vitamins B, K, U and PP. Thanks to the cooking method, in which the product is not heated, all vitamins are completely preserved and do not lose their properties 8–10 months after the cabbage “ripens.”

From sauerkraut you can make various salads, vinaigrettes, fillings for pies, or simply season it with oil and serve. Juicy, crispy and pleasantly sour cabbage for the winter!

The benefits of sauerkraut

Sauerkraut is obtained as a result of fermentation. To prepare it, you need to chop the head of cabbage and grate the carrots. Many recipes suggest using peppers, apples, beets or cranberries.

After cutting, mix the vegetables with salt, add sugar, allspice, bay leaf and other spices to taste.

Sauerkraut contains vitamin C, known for its antioxidant properties. The absence of heat treatment allows you to completely preserve this useful element in vegetables, as well as vitamins K, group B, potassium, calcium, iron, phosphorus, zinc.

After fermentation, cabbage produces acetic and lactic acid. The calorie content of the snack is 27 kcal per 0.1 kg. Therefore, it is included in the diet menu.

Advice! Sauerkraut is recommended to people to improve digestion, especially with low stomach acidity.

You can eat cabbage if you have ulcers and liver diseases. And its brine is an anti-cold remedy.

Hypertensive patients should be careful when including pickled vegetables in their diet due to their high salt content. Then recipes are selected that require a minimum amount of it.

Basic cooking principles

Before you begin the fermentation process, it is important to know the basic subtleties that allow you to make aromatic and crispy cabbage. How can you ferment cabbage for the winter? A barrel is considered the best option for pickling vegetables, since in this vessel vegetable slices become tasty and crispy

At home, the fermentation process in tubs is problematic due to the lack of storage space. In this case, it is considered optimal:

How can you ferment cabbage for the winter? A barrel is considered the best option for pickling vegetables, since in this vessel the vegetable slices become tasty and crispy. At home, the fermentation process in tubs is problematic due to the lack of storage space. In this case, it is considered optimal:

enamel pan;
wide basins intended for food products;
3 and 5 liter glass jars;
bucket.

The main thing is to make sure that the container is completely clean, sterile and free of chips. Otherwise, significant harm to health may occur.

Is it possible to ferment cabbage in a plastic bucket? Plastic containers are considered lightweight and durable. The main drawback is that the vegetable does not turn out so rich and juicy. As practice shows, you can ferment cabbage for the winter at home in any container except aluminum containers. Lactic acid is produced during cooking. When it comes into contact with aluminum, it oxidizes the container, therefore, the taste of the finished dish will differ significantly.

What kind of cabbage can be fermented for the winter? Only late and mid-late varieties of vegetables are used. It is easy to distinguish them by their appearance. Cabbage heads are large in size, with a denser structure, coarse and thick leaves. Soft leaves of early cabbage are not suitable for fermentation, as they will become even softer during cooking.

Classic of the genre - variety Slava 1305

To give a brighter aromatic taste, you can add cranberries, apples, sweet peppers, lingonberries, dill umbrellas, and caraway seeds to the cabbage. These ingredients are used solely as desired. For a crunchier snack, it is recommended to add a few slices of peeled horseradish root.

Why does mucus appear when pickling cabbage? There are several reasons:

cabbage variety "Saladny". This type is not suitable for pickling. The slices themselves become not only slippery, but also soft. The preparation differs significantly in taste;
non-compliance with the norms for adding salt (little) and granulated sugar (a lot). It is not difficult to correct this phenomenon: drain the brine and pour the salted liquid over the cabbage again;
Use special salt for canning or regular table salt without additives. Iodine can also play a role in the formation of unpleasant mucus, since it causes fermentation rather than leavening;
non-compliance with temperature conditions. Optimal up to 20 degrees. Store strictly refrigerated.

How many days should you ferment cabbage for the winter? It is important to observe not only the time, but also the temperature regime. Cooking cabbage takes from 2 to 3 days, at room temperature (19-20 degrees)

After the time has passed, the salad is put in a cold place for 2-3 weeks at a temperature of 16 degrees, and only then is it placed in extreme cold to stop fermentation.

How to fry pistachios

Pistachios are delicious nuts that differ from other nuts in lower calorie content and have a fairly rich vitamin composition. These nuts have a tonic effect and help with chronic fatigue and depression. They are also called “funny nuts” because of the effect they have and the cracked, smile-shaped shell.

Iranian pistachios are considered the most delicious. They are sprinkled on ice cream, added to baked goods, cocktails, meat and fish dishes, and salads. In the East, pistachios are used to make baklava, Turkish delight and other national sweets.

Nowadays pistachios can be bought at any store, but since all nuts contain a large amount of oil and quickly become rancid, it is best to stock up on fresh pistachios, which can be dried or fried if desired. Fresh pistachios are soft and have a milky taste. We are more accustomed to eating them cooked. In addition, fresh nuts do not last long, and after drying in the sun they can be stored for almost a year. Few people know how to properly fry pistachios.

To properly fry pistachios, according to some recipes, you must first soak them in salt water. This is for those who like their nuts soaked through with salt. A simpler process sequence looks like this:

Raw pistachios must first be peeled and peeled, then boiled for five minutes. Then drain the pistachios in a colander and let them dry thoroughly.

Place the peeled, boiled and dried nuts on a baking sheet in an even layer. Preheat the oven to one hundred and eighty degrees and place a baking sheet with pistachios there. Fry for about five minutes, then sprinkle with spices and salt. You can do without spices altogether. You can eat pistachios after they have cooled completely, during which time they will have time to absorb salt.

Frying pistachios at home is easy; if you wish, you can do it not in the oven, but using a cast-iron frying pan. Pistachios, as already mentioned, can be pre-soaked and dried, or boiled. The prepared nuts are poured into a frying pan, greased with oil and fried until golden brown, with constant stirring, then seasoned with salt.

We recommend reading: How to Pasteurize Cream at Home

Frying pistachios in a frying pan is especially popular, as this method gives them a more pronounced taste. In addition, you can control the degree of “toasting”. If there is too much oil, place the nuts on a paper towel after frying. which will absorb excess fat.

Raw pistachios must first be peeled and peeled, then boiled for five minutes. Then drain the pistachios in a colander and let them dry thoroughly.

What to ferment cabbage in?

You cannot find a more suitable container than a wooden barrel. But it is difficult to store it in an apartment, and it will turn out to be too much cabbage. Another problem is that it is difficult to buy a container of the required volume and made of good wood.

A large enamel pan is suitable for fermentation. Make sure it is free of chips. Otherwise, you risk spoiling the cabbage: it may acquire an unattractive gray color and an unpleasant taste.

If you need a small amount of sauerkraut, then glass containers are suitable for this: a three-liter jar or a five-liter bottle.

Under no circumstances should you take containers made of metal, such as aluminum or stainless steel. Typically, during fermentation, the acid reacts with the metal. Cabbage absorbs everything and loses its taste and usefulness. Many people wonder: is it possible to ferment cabbage in a plastic bucket?

Plastic buckets designed for cold food products are now being produced. Some sell fermented milk products, mayonnaise, salted fish, etc. But is it possible to ferment cabbage in a plastic bucket, because during fermentation, acid appears, which, one way or another, reacts with the plastic? Sauerkraut absorbs smell and unknown elements. And buckets are not always made of the right plastic. Other impurities may also be included in the composition. So, by using low-quality containers, we risk not only ruining the taste of the dish, but also our health.

But what to do if there is no other suitable container? Is it possible to ferment cabbage in a plastic bucket? Yes, you can, but you just need to listen to the following recommendations:

Be sure to buy a plastic bucket for food grade use only. Feel free to ask the seller for a certificate to ensure the quality of your purchase.
Buy buckets that are not made of colored plastic. It is best to take a colorless one, like a nylon lid for a jar, or a white one, like the one they sell sour cream in stores.
Wash the new bucket several times. Then fill up with water and leave for a day. Then dry it in the open air.
You can ferment cabbage in a plastic bucket by placing a plastic bag in it. Use only a food grade bag. Cling film used to cover the inside of the bucket is also suitable.
You need to ferment the cabbage in a plastic bucket until fully cooked. Then it is better to transfer it into glass jars. Tamp the cabbage and pour in the resulting juice.

Preparation for storage

Sauerkraut is prepared in large quantities and then stored in a cool place.

At home, it can only be stored in the refrigerator. The optimal air temperature is the range 0…+4 degrees.

Before storing the product, you need to properly prepare it. This stage includes the following actions:

Cleaning the head of cabbage from dirt, removing excess leaves from it. Only thick, healthy forks are left for slicing.
Trimming the stalk, washing the vegetables in warm water and drying them.
Preparing jars or containers for storing products.
The container must be thoroughly washed with hot water and baking soda. You can pour boiling water over the container to ensure that all germs are destroyed. Some housewives prefer to sterilize jars by steaming.

Before proceeding with the final cutting, you need to assess the condition of the fork from the inside by cutting it into 2 halves. They must have a uniform color, without signs of rot, mold or other damage.

After completing all preparatory activities, you need to start preparing the dish no later than 24 hours. If more than 24 hours have passed after washing and drying the heads of cabbage, then they are not used for pickling .

You will find a lot of useful information about ways to store sauerkraut in this section.

How and where to cut a cabbage head

A wide and long chef's knife is suitable for cutting cabbage; it must be well sharpened. Sometimes they use a special cut for cabbage, but it cuts the leaves too finely and they are not very suitable for pickling.

You can find a shredder board, just remember that its knives are very sharp and can easily get hurt. Therefore, you need to learn how to use it and be extremely careful.

It is best to cut cabbage on a wide table or large wooden cutting board. The chopped leaves can be left here or poured into an enamel bowl, where we will mix all the ingredients.

There are several ways to cut cabbage. In most cases, the head of cabbage is cut in half and then chopped not too finely. You can also cut the cabbage into squares. There are ways to ferment quarters, halves and even whole heads of cabbage.

Shredded cabbage is combined with salt, spices, carrots and other selected ingredients. Mix thoroughly with your hands and leave for some time until the first juice appears.

Sauerkraut: benefits and harms

Well, as for vitamins and microelements, I said at the beginning, there are a lot of them in cabbage and in its brine, accordingly it regulates metabolism, strengthens the immune system, makes a person resistant to stress, strengthens blood vessels and lowers cholesterol.

Because it is low-calorie, it is used in various diets for those who want to lose weight.

What about the harm? Of course, it is harmful for ulcer patients with high acidity, kidney patients and hypertensive patients, since salt causes increased stress on the kidneys and increases blood pressure. Well, as my grandmother used to say, don’t eat a bucket at once, a couple of spoons is enough.

Now you know how to ferment the most popular appetizer, now you can do anything with this preparation - be it soup, or salad, or even as a snack. Very piquant and any one can be our snow-white one. Be sure to at least prepare a jar for the winter!

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Recipe for sauerkraut in a plastic bucket with whole heads of cabbage

Stainless steel cookware is very popular because microorganisms do not multiply on its surface, and this is the most important factor when cooking. The material is also resistant to various acids and corrosion.

The process of fermenting cabbage consists precisely in the release of acids and bacteria. If this happens in stainless steel containers, the acid will not react with the container material. This means that the technology and taste will not change. Stainless steel containers are suitable for quickly fermenting the product so that it can be consumed earlier. At the same time, the shelf life of the dish is reduced.

As already mentioned, the surface of the stainless steel container does not allow microbes to multiply and does not oxidize. For this reason, many housewives use such dishes for fermenting vegetables.

At the end of the fermentation process, the finished product should be transferred to glass jars or enamel containers.

It is best to cut cabbage on a wide table or large wooden cutting board. The chopped leaves can be left here or poured into an enamel bowl, where we will mix all the ingredients.

Shredded cabbage is combined with salt, spices, carrots and other selected ingredients. Mix thoroughly with your hands and leave for some time until the first juice appears.

Pour the mixture into a container, compact each layer and sprinkle with lingonberries (cranberries). In total you will need 700-800 grams of berries. The last layer should be cabbage. Cover with a cabbage leaf, cloth, plate and place pressure.

Cabbage pickled in its own juice is not only nutritious, but also very healthy. It contains vitamins B and C, which are stored for a long time. Don't be afraid to ferment cabbage. The suggested recommendations and secrets will eliminate mistakes, and the cabbage will turn out very crispy and aromatic.

Recipe No. 1

Classic recipe

1.5 kg 30 minutes

Video recipe

White cabbage
2 kg

Nutritional value per 100 g:

Chop the vegetables, resulting in shavings approximately 5 cm long and 3 mm wide.
Thoroughly mix the chopped cabbage and carrots with salt.
Divide the resulting slice into 3 equal parts. Each part is placed in a pan in turn, while kneading it properly with your hands so that the vegetables release their juice.
Next, you need to place a plate on top of the squeezed vegetable slices and press it down on top with a heavy object.
The pan with the contents is placed in warm conditions for 3 hours to start the fermentation process. To do this, place the container with cabbage in hot water to create a temperature inside the container of 30°C.
Further preparation continues at room temperature 20°C for 3 days.
Every day it is necessary to remove the plate that covers the fermentation to release accumulated gases, otherwise the product will taste bitter. After 3 days, the finished dish is transferred to glass jars.

Video recipe

Classic recipe Video recipe: Classic recipe

Did you know? Eating sauerkraut daily will help improve erections in men.

With cumin

2.5 kg 30 minutes

White cabbage
3 kg

Nutritional value per 100 g:

Preparing pickles begins by chopping vegetables with a special grater or knife. The length and width of the chips depends on the personal preferences of the cook.
Add salt and cumin to the cuttings and mix thoroughly.
Next, you need to mash the chopped vegetables with your hands until the juice appears.
Then the slices are compacted in the pan, and a weight is placed on top of it.
The dish is prepared for 3 days at a temperature of 20°C. Twice a day you need to remove the weight and pierce the cabbage with a fork or knife to release the accumulated gas.
After 3 days, the finished dish is transferred to glass jars.

With cranberries

4 kg 30 minutes

White cabbage
5 kg

Nutritional value per 100 g:

Vegetables are chopped into strips 4 mm wide and 5 cm long.
The slices are mixed with salt and pressed with your hands until juice appears, which will later become brine.
The bottom of the pan for making pickles is lined with leaf plates removed from the head of cabbage.
Next, lay out the chopped vegetables and cranberries.
Place the press on the pickle. Fermentation continues for 3 days.

Technology for laying and storing sauerkraut

Is it possible to ferment cabbage in a plastic bucket? Yes, sure. You just need to adhere to a certain technology. We begin to place the prepared vegetable mixture into the container. The bottom of the container should be lined with washed cabbage leaves. Next, add the cabbage and compact it tightly. As a rule, a wooden rolling pin is used. But you can do it with your hand. We tamp each layer of the mixture until liquid appears on the surface. Cover the top with a cabbage leaf and white natural fabric (you can use a piece of gauze). They also use a wooden circle, plate or lid, which is smaller than the diameter of the container neck, but does not leave a large distance from the walls. Be sure to put oppression on top. A stone, weight (wrapped in cling film) or a container of water is suitable for this.

We leave the container with cabbage for three to four days in a room where the temperature is not less than 17 and not more than 22 degrees. At this temperature, cabbage fermentation occurs during this time. As a result of this process, a lot of juice will be released, so place the container in another container into which the liquid will drain.

Gas bubbles and foam on the surface are considered to be indicators of proper fermentation. The foam needs to be collected from time to time. In order for the cabbage to sour evenly and for gas to escape, it must be pierced with a long wooden stick. This way you will get rid of the bitter taste of sauerkraut.

The cessation of the release of liquid and gas indicates the completion of fermentation. It's worth tasting the product. Cabbage should have a pleasant sour taste, slightly orange color and a specific aroma.

The container with sauerkraut is placed in a cooler place and stored at a temperature of 0 to 5 degrees. Some housewives practice freezing sauerkraut. The finished product is placed in freezer bags and placed in the freezer. To use, just defrost the cabbage. It is worth noting that neither taste, aroma, nor beneficial properties are lost.

Selecting and preparing cabbage and other ingredients

The basis of a delicious dish is high-quality, fresh ingredients. Not every vegetable is suitable for pickling, only mid-ripening and late-ripening varieties. If fresh forks are properly stored, you can ferment vegetables in batches all winter long. But the best time is autumn. At this point, cabbage has a maximum sugar content, which is exactly what is needed for the development of lactic acid bacteria. White cabbage varieties used for salting:

dense white head of cabbage, uniform light color, with a pleasant smell of fresh cabbage
it is profitable to take a large head of cabbage 5-6 kg
the vegetable must be “healthy” - without rot, not frostbitten
Late-ripening varieties are distinguished by their flattened shape.

Variety "Glory"

Popular late-ripening varieties for pickling:

Variety "Armager 611" - fresh is stored well and for a long time, the heads of cabbage do not crack. Sauerkraut from heads of this variety can be stored for up to 6 months.
Variety “Kharkovskaya Zimnyaya” - the variety produces a huge harvest, is stored for 4-5 months, withstands frost, and is universal in use.
The “Moscow Late” variety produces a “royal harvest”, dense, juicy heads of cabbage weighing up to 12 kg.

Mid-season varieties:

The variety "Slava 1305" is a very popular variety for pickling. After the first frost, the heads of cabbage become juicier and the sugar content increases. The harvest can be stored for no more than three months.
Variety "Gift" - contains more vitamin C than other varieties. Suitable for dietary and baby food. Excellent for pickling.
"Dobrovodskaya" - high yield, large strong heads of cabbage. Sugar variety.

An equally important ingredient is carrots, but there are no complaints about it. Juicy and bigger, that’s all the conditions. You can grate it on a coarse grater, you can use a Korean grater, or chop it into larger cubes. Let the artist inside you tell you what to do.

Salt - everything is important in this process, preference is given to ordinary rock salt. But my personal experience says that you can use regular iodized

Freezing and shelf life of the product

Sauerkraut can be frozen. After sharp cooling, it will not lose its taste and will be suitable for consumption and for preparing various dishes, although certain changes do occur to it.

So, cabbage stops crunching, its appearance deteriorates, and the level of vitamin C decreases.

Procedure:

Dense and healthy heads of cabbage are selected, washed, cut and fermented.
The brine is drained and the cabbage itself is squeezed out. The less liquid it contains, the better.
The finished product is laid out in bags or containers. The weight of one package should not exceed 1 kg. Re-freezing is acceptable, but not recommended.
It is not recommended to fill plastic bags completely; there should be up to 20% free space in them.
Excess air is expelled from the bags. If a plastic container is used, fill it to the top.
If cabbage is frozen in several approaches, then each container must be labeled.
Place the products in the freezer on the top shelf. After 2-3 hours it can be put away in the lower drawers.

Cabbage thaws quickly. At room temperature, it returns to its original state within an hour. After 2 hours, fermentation processes begin in it and acidity increases.

The freezing method helps to increase the shelf life of the product by 2-3 times. Cabbage can be stored in the freezer for up to a year.