Harvesting sauerkraut for the winter.
For sour is best to take cabbage of late varieties, heads of large sizes - less waste. Kwash it in strong barrels and tubs of wood, enameled or glass pans and kadushkah, clay pots. Healthy, ripe heads are cleaned from the upper leaves, washed, chopped, removed, and shredded or chopped and mixed with salt in a proportion of 200-250g of salt for every 10kg of cabbage.
At the bottom of a clean dish pour a layer of flour, preferably rye, put cabbage leaves, and on them with layers of 5-7 cm densely packed, ramming, finely chopped cabbage. When the dishes are completely filled, cabbage is placed on top of the slide, and then cover this hill with cabbage leaves, a dense cloth and a wooden plank, onto which the cargo is laid - a cleanly washed stone or brick weighing about one-tenth of the weight of fermented cabbage. Under the influence of gravity, the cabbage must gradually settle, become brine. If there is no brine, the cargo should be added.
On the second-third day foamy excretions appear on the surface of the mass. There are more and more of them, then the foam disappears. This is a sign that the cabbage is ready. To remove the resulting gases with an extremely unpleasant odor and a bitter aftertaste, cabbage must be pierced several times to the bottom with a wooden vetch or cola, and in small containers - with a wooden or plastic knitting needle. If mold is formed, it is necessary to carefully remove it, the cloth, the wooden plank and the cargo with a boil and rinse again. A very important fact - the pickle should always cover the cabbage and stand over the cabbage. If necessary, add 2% solution of common salt.
To enhance the taste and aroma during fermentation to cabbage, you can add whole or cut carrots, apples (preferably green), cranberries, cranberries or cumin. At 10 kg of cabbage they take 300-500 g of carrots, up to 800 g of apples, 150-200 g of cranberries and cowberries, 30-50 g of cumin.
Cabbage should be kept for 2 weeks at room temperature (18-20 degrees), then it should be placed in a cool (no higher than 8 degrees) room.
Harvesting of light-salted cabbage for the winter.
Fermentation can be greatly accelerated if the pre-chopped cabbage is dropped into boiling water, then thrown back on a sieve, poured cold water, and then put into cooked dishes. This canned salted cabbage is ready in 5-6 days. It is possible to accelerate the cabbage by cabbage in a warm room (25-30 degrees). At this temperature, fermentation takes place in a week. However, it should be noted that the taste of the product, and most importantly - the duration of storage is sharply worsened.
Apply another method of canning cabbage, which allows you to store it in the absence of a cool room. From the barrel you need to drain the brine, pour it into glass jars - a glass for 1 liter of container capacity. Filling the jar with sauerkraut to the top, it should be covered with a lid and sterilized in slightly boiling water: half-liter cans - 15 minutes, liter - 20min, three-liter - 30min. Then the cans are rolled up and, turning the covers down, they cool.
Harvest for the winter cabbage, shredded with apples.
Apples are well washed, the core is removed, cut into slices (up to 4-5 cm in diameter), it is possible to put apples in the whole form. For every 10 kg of fresh shredded cabbage, mixed with salt and carrots, add 600-700 g of apples.
Harvesting cabbage whole heads.
Cabbages sometimes are whipped with whole heads. Large (diameter more than 18-zosm) cut into two or four parts. When laying cabbage in a bowl, rows of cabbages alternate with chopped cabbage and densely rammed. Salts should be added at the rate of 250-300g for every 10kg of cabbage.
Cabbage (cabbage) can be sour and without chopped. In this case, prepared cabbage cabbage is densely laid in a barrel on the bottom of which previously laid cabbage leaves are washed. On top of the heads again lay a layer of cabbage leaves, then stack the cargo on a wooden plate and pour the brine (800-900g of salt per 10 liters of water) to cover the top cabbage leaves.
People say that it is especially delicious that the cabbage that is fermented into the new moon.
Harvested cabbage for the winter.
In marinated form, you can prepare different vegetables, including, of course, cabbage. First of all, take care of the marinade. For a kilogram of cabbage you need to take a glass of vinegar, 3 tablespoons water, 1 sugar, a little pepper, 3 bay leaves. The mixture is boiled and cooled. Marinade will be especially tasty if you cook it on grape or apple cider vinegar. To taste in cabbage it is possible to add spices: pepper, cinnamon, cloves, nutmeg, coriander, laurel. Cabbage should be finely chopped, lightly wiped with salt, squeezed, transferred to a jar and poured with marinade. Cover the bank with thin paper and put it in a cold place. Cabbage will be ready in a week.
Preparation for the winter of cabbage "Provansal".
The cabbage is cut into cabbage by small pieces, 3-4 cm long. You can also use shredded or chopped cabbage with the addition of various condiments.
For example, for seasoning, 3 kg of cabbage is added 400 g of sugar, 300 g of vegetable oil, 5 g of mustard powder, 250 g of cranberry, 250 g of apples. Instead of marinade, you can prepare vinegar essence or citric acid.
The seasoning is mixed thoroughly with cabbage in enameled dishes, the mixture is densely laid and poured with brine.
Cabbage "Provencal" is not stored for long (no more than 3 days).