In appearance, the cabbage is very similar to large flower petals. Translated from Ukrainian, this word also means petals - "dumplings." Beets give pink color to cabbage leaves, and the taste of this attractive snack depends on the composition of the marinade. In some home recipes, this salting is called "Pilyuska." On how to cook sauerkraut tasty according to simple recipes, read on in the article.
Selection and preparation of ingredients
In autumn, white cabbage can be salted, fermented, and pickled. Pickling and pickling - old classic cooking recipes. In ancient times, cabbage was harvested in barrels. Marinating is the most popular and relevant way of harvesting cabbage in our time.
For cooking, you will need cabbage and beets. In addition, carrots and garlic may be included in the recipe. The cooking season is autumn.
When salting, the preservative effect is provided by salt. Its composition of the brine should be at least 10%. With so many pathogens, they die. When pickling, preservation is carried out using food acid. The product is immersed in the marinade, and the longer it stays in it, the more intense the taste.
The use of winter varieties is a prerequisite for successful fermentation. Find medium-sized heads. Since the head is cut into slices, like an orange, small slices are more convenient to serve whole. They are necessarily washed, the upper integumentary leaves are removed, cut into pieces. Some recipes suggest removing the stump. Wash carrots and beets, blanch in boiling water until half ready. Peel off, cut off damaged areas.
Important! For work with marinades and brines, it is allowed to use only dishes that do not react with acids. It can be an enameled, stainless pan or bowl.
Prescription Cabbage Pills
The combination of cabbage with beets is found in many recipes. Such a dish can be served as a side dish for meat dishes, consumed separately or as part of other salads.
Classic recipe
7 kg48 hours
garlic
2 heads (10-12 cloves)
hot red pepper
1 pod
allspice peas
15–20 pcs.
vegetable oil
250-300 g
Nutritional value per 100 g:
- Prepared washed cabbage head is cut into large pieces.
- Wash the beets. Peel off. Cut into cubes.
- The head of garlic is peeled, sliced into large pieces.
- An enameled pan without chips and damage is washed with soda and poured with boiling water.
- Prepared vegetables are added to the container in layers: beets, garlic, cabbage and repeat the same sequence until the vegetables run out.
- Vegetable oil is added to the vegetable mixture.
- In a separate pan, boil 1 liter of water.
- After boiling, put all the spices in the water. Pour salt and sugar. Allow to boil for 1 minute.
- Add vinegar. Remove from heat. Ready marinade is carefully poured into vegetables. The liquid should completely cover them.
- Place a plastic plate on top. A load is set on it. It can be a bottle of water (1.5–2 l).
- Leave the product for 2 days at a temperature of + 15 ... + 21 ° C.
- When the pill is ready, it can be put in the refrigerator.
Video recipe
Important! Slices of beets from the marinade after they give their juice away. In a marinated form they are not tasty.
In Ukrainian
8-9 kg5 days
black peppercorns
40 pcs.
Nutritional value per 100 g:
Salt and sugar are dissolved in cold boiled water. It is acceptable to take bottled water.
Head of cabbage is cleaned of integumentary leaves, washed, divided into 12 slices. The stump in this recipe is not removed. She holds the leaves together.
They wash the beets, blanch until half-ready, peel the peel. Cut into small plates.
Garlic is peeled. Cogs crush.
In a prepared enameled pan, lay the vegetables in layers. Between layers add spices, evenly distributing them throughout the entire volume of the product.
The prepared billet is poured with water in which salt and sugar are dissolved.
The workpiece must be completely covered with marinade.
A plastic plate is placed on top and a bottle or jar of water is placed on it.
Fermentation occurs at a temperature of + 15 ... + 21 ° C. The product is marinated in the kitchen for 5 days. Every day, a plate is pressed so that air escapes from the cabbage and the pickling process is more intensive.
After 5 days, oppression is removed. The pan is closed with a lid and taken out in the cold. It can be a refrigerator, a cellar, a balcony.
Salt and sugar are dissolved in cold boiled water. It is acceptable to take bottled water.
Head of cabbage is cleaned of integumentary leaves, washed, divided into 12 slices. The stump in this recipe is not removed. She holds the leaves together.
They wash the beets, blanch until half-ready, peel the peel. Cut into small plates.
Garlic is peeled. Cogs crush.
In a prepared enameled pan, lay the vegetables in layers. Between layers add spices, evenly distributing them throughout the entire volume of the product.
The prepared billet is poured with water in which salt and sugar are dissolved.
The workpiece must be completely covered with marinade.
A plastic plate is placed on top and a bottle or jar of water is placed on it.
Fermentation occurs at a temperature of + 15 ... + 21 ° C. The product is marinated in the kitchen for 5 days. Every day, a plate is pressed so that air escapes from the cabbage and the pickling process is more intensive.
After 5 days, oppression is removed. The pan is closed with a lid and taken out in the cold. It can be a refrigerator, a cellar, a balcony.Did you know? Sauerkraut in Russia began on October 8. It was believed that such a workpiece could be stored longer than others. — up to 8 months.
With carrots
10 kg3 days
hot peppers
2 pcs.
black peppercorns
30 pcs
refined vegetable oil
250-300 ml
acetic acid 70%
14 tbsp. l
Nutritional value per 100 g:
- Wash the cabbage. Cut the head in half. Then each half is cut into 6 more slices.
- Most of the stumps are cut, but so as to leave the part for which the leaves are held.
- Carrots and beets are peeled, washed and cut into small pieces.
- Pepper and garlic are cut in large pieces.
- Vegetables are placed in a clean prepared enameled pan. Layers compact. The topmost layer is beetroot.
- Marinade is brewed in a separate pot of water and spices. As soon as the water boils, sugar and salt are poured into it.
- Remove from heat and add acetic acid. The hot solution is combined with vegetables.
- Cover the vegetables with a flat plate. Set on top of oppression.
- Leave for 2-3 days. You can eat the dish every other day. Subsequently, the cabbage will simply acquire a more intense shade due to being in the marinade.
Video recipe
Did you know? The largest cabbage producer in the world — China. But Russia is its largest consumer.
In the bank
1 can for 3 l45 minutes
vegetable oil
200 ml
Nutritional value per 100 g:
Calorie content 47.4 kcal [/ calories]
For cooking, you will need a sterile 3-liter jar. It is washed with soda and steam sterilized for 15 minutes.
Cabbage is thoroughly washed, cut into medium pieces.
Beets and carrots are also washed, blanched in boiling water until half cooked. Peel. Cut into rings.
Garlic is peeled and cut into slices.
Ready vegetables are laid out in a bank in layers. Start with a layer of root crops. Finish with a layer of cabbage. When laying vegetables are condensed.
Marinade filling is prepared in a separate pan. Mix oil, water, sugar, vinegar, salt. Wait until the mixture boils.
Then it is removed from the heat and poured into a jar of vegetables.
Close the plastic lid. The jar should be left in the kitchen at a standard temperature of +15 ... + 21 ° С until cooling.
When the dish has cooled, you need to put it in the refrigerator. It is permissible to eat the product in a day.
For cooking, you will need a sterile 3-liter jar. It is washed with soda and steam sterilized for 15 minutes.
Cabbage is thoroughly washed, cut into medium pieces.
Beets and carrots are also washed, blanched in boiling water until half cooked. Peel. Cut into rings.
Garlic is peeled and cut into slices.
Ready vegetables are laid out in a bank in layers. Start with a layer of root crops. Finish with a layer of cabbage. When laying vegetables are condensed.
Marinade filling is prepared in a separate pan. Mix oil, water, sugar, vinegar, salt. Wait until the mixture boils.
Then it is removed from the heat and poured into a jar of vegetables.
Close the plastic lid. The jar should be left in the kitchen at a standard temperature of +15 ... + 21 ° С until cooling.
When the dish has cooled, you need to put it in the refrigerator. It is permissible to eat the product in a day.Video recipe
Did you know? As the fermentation reaction takes place in the pot with the marinade, the taste of the brine will change. If salt is almost not felt in it and it tastes sour, then sauerkraut is ready, and it is time to transfer it to a cool place.
In Georgian
7 kg45 minutes
hot peppers
4 pods
any greens
100 g sprigs
black pepper
20-30 peas
vegetable oil
250 ml
Nutritional value per 100 g:
- Cover leaves are removed from the head, washed and cut into 8-12 parts. The stump is not removed so that the cabbage slice does not fall apart.
- Garlic is cut into small cubes.
- Beets are peeled, cut into half rings.
- In a prepared pan (6 l), lay the vegetables in layers. Between them are placed garlic, hot pepper and herbs.
- Marinade is prepared in another pan. It consists of water and spices. Salt and sugar are added to the mixture. Stir until crystals are dissolved.
- After boiling, boil for 3 minutes, then add vinegar. As soon as it boils, remove from heat. Combine the marinade with vegetables.
- The washed cover leaves from cabbage are laid on the surface of the workpiece.
- Cover the product with a flat dish and set on it a jar of water with a volume of 1.5–2 liters. Leave for a day at a temperature of + 15 ... + 21 ° C.
- After a day, the upper leaves are removed. Cover and transfer to a refrigerator or any other cool place to store.
Important! Some housewives believe that the addition of vegetable oil to the marinade negatively affects the shelf life, so they suggest preparing a salad without it.
Video recipe
Features of storage of blanks
Pickled or pickled cabbage should be stored in the cold. In warm weather, a refrigerator is suitable for this. And in winter it can be put on an unheated balcony. Storage temperature - not higher than + 5 ° С. Shelf life - no more than a month.
If you are tired of old sauerkraut recipes, try cooking it using one of the above recipes. Beautiful pink cabbage petals are tasty and healthy. They also perfectly decorate the holiday table. A large number of nutrients will serve as an additional argument in favor of this product.
