Simple recipes of sauerkraut

Perhaps, the most traditional winter snack in our latitudes is sauerkraut. It was prepared and our grandmothers, and in such quantities that it is difficult to imagine in the modern world. Of course, we are not going to recommend you to do several barrels at once, but it is quite possible to prepare a couple of jars. If you still do not know what recipe to prepare this snack, then our article is especially for you.

Why sauerkraut is so useful?

Usually, when canning or cooking, vegetables lose their useful properties. But this does not apply to white cabbage. This vegetable, both fresh and processed, is extremely useful and beneficial for the work of the intestine.

In addition, sauerkraut is an indispensable source of vitamin C, which can be stored in a can of vegetables for up to six months. This vitamin helps to remove toxins from the body and increases immunity.

Recipes for caring housewives

We hope that we have convinced you of the need to make such preparations for the winter, and now you are given some of the simplest recipes, using which you will prepare a delicious sauerkraut.

Sauerkraut with carrots

This classic recipe does not require much effort from you, and the taste of the dish will be an excellent reward for your labors.

Ingredients:

• cabbage - 3 kg
• carrots - 100 g
• sugar - 5 tablespoons
• salt - 70 g

How to cook?

First chop the forks of the vegetable, using a large knife or a special grater. Carrots grind on a large grater.

We pour out the salt and begin to mix thoroughly, at the same time squeezing our hands so that the vegetable starts the juice. After that, you can spread the mixture over the jars and cover with gauze.

The container should stand in a warm place until foam forms on its surface. You need to remove it, make a few punctures in the jar so that the brine reaches the bottom, and best of all - stir the cabbage. This will continue for seven days. And only after this, the workpiece is covered with lids and sent to a cold place for storage.

Sauerkraut with pepper and zucchini

This recipe practically does not differ from the classical one, described above, but some differences are still present.

Let's start with the necessary products:

• Black cabbage - 10 kg
• Bulgarian pepper - 1 kg
• Ripe tomatoes - 1 kg
• Courgettes and carrots - 5 pcs.
• Garlic
• Greenery

Procedure:

1. Each fork must be cut into several pieces and lowered for a couple of minutes in boiling water. You should do the same with pepper.
2. Carrots and tomatoes should be cut into small circles. Garlic and greens are crushed and mixed.
3. In advance, you should prepare an enamel saucepan in which cabbage will be sour.
4. Vegetables are laid in layers: first cabbage, then zucchini, peppers and tomatoes. Pour each layer of greens with garlic.
5. The mixture should be poured with brine, which can be prepared by diluting the salt in water at a rate of 2 tablespoons per liter of water.
6. We cover the saucepan with gauze, apply oppression and wait three days. After this period, the salad can already be eaten.

In addition to vegetables, you can add apples, grapes and even honey to sauerkraut. Especially acute salad will give horseradish, grated root can be put in a jar with cabbage.

We hope that our recipes will be useful for you and you will certainly delight your families with delicious and crunchy sauerkraut of your own preparation.