With each new method of fermentation, the taste of vegetables differs, in which you can always find your own zest. At the same time, it cannot be disputed that it is always easier to control the fermentation process in one large bucket than to monitor several at once. After familiarizing yourself with the nuances of each recipe, you are sure to find one that suits your taste.
Crispy sauerkraut in a 10 liter bucket
This cooking method is worth choosing if only for the sake of enjoying not only the crunch of snow in winter, but also the crunch of sauerkraut.
- White cabbage 8 (kilograms)
- Carrot 4 (things)
- Salt 8 (tablespoons)
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How to prepare juicy and crispy sauerkraut in a bucket for the winter? Since the main ingredient is cabbage, you will need to spend most of your time on it. We remove the top leaves from the heads of cabbage, remove the stalks and only then cut the cabbage into small strips. -
We also first peel the carrots and only then grate them using a coarse grater. -
Combine carrots with cabbage, add salt and stir well, but do not knead too much. We move the vegetables into a prepared clean bucket, compacting each layer. -
On top of the last layer we place a whole cabbage leaf, a bowl and pressure. We leave our workpiece in a fairly cool place. -
Several times a day we remove the pressure and pierce the cabbage with a sharp object to remove gases, which can subsequently cause bitterness. For complete fermentation, cabbage must be fermented for about 3-4 days, after which we put it in sterilized jars, cover with a nylon lid and put it in the refrigerator.
We wish you bon appetit!
Classic sauerkraut in brine in a plastic bucket
When choosing a plastic bucket for fermentation, you need to make sure that it does not emit an unpleasant odor that could overwhelm the taste of the cabbage. Then follow the recipe and you will definitely succeed.
Cooking time: 3 days 60 min.
Preparation time: 3 days.
Servings – 40.
Ingredients:
- White cabbage – 10 kg.
- Carrots – 5 pcs.
- Bay leaf – 3-5 pcs.
- Salt – 3 tbsp.
- Granulated sugar – 1 tbsp.
- Black peppercorns - to taste.
Cooking process:
1. Be sure to remove the top leaves from the cabbage heads and cut out the stalk. Then chop the prepared cabbage quite finely.
2. Peel the carrots and grate them on a coarse grater or grater designed for preparing carrots in Korean.
3. Mix everything in a deep bowl, adding salt, granulated sugar, bay leaves and pepper along the way.
4. Cover the bottom of a plastic bucket with solid sheets and compact the vegetable mixture in portions. When pressure is applied to the cabbage, it should release liquid.
5. We also place leaves, a bowl and a jar of water on the top layer of cabbage. The cabbage will ferment for three days and during this time it is important to remove the press every day, pierce it with a sharp object several times a day to release gases and remove foam.
6.Place the finished cabbage in jars and fill with the resulting cabbage juice. Such preparations under plastic covers can stand for a long time without harm to the cabbage.
Bon appetit!
Crispy sauerkraut in an enamel bucket for the winter
Enameled dishes are ideal for the cabbage fermentation process. The bucket will not release harmful substances during the fermentation process and at the same time will speed it up, which will allow you to taste crispy cabbage as early as possible.
Cooking time: 3 days 90 min.
Preparation time: 2-3 days.
Portions – 45-50.
Ingredients:
- White cabbage – 10 kg.
- Carrots – 4-6 pcs.
- Bay leaf – 10 pcs.
- Black peppercorns – 20-25 pcs.
- Dill seeds - to taste.
- Salt – 200 gr.
Cooking process:
1. Peel the cabbage and chop it into small strips.
2. Grate the carrots to prepare Korean carrots.
3. Combine all the chopped vegetables together, add salt, spices, bay leaves and mash the cabbage until the cabbage releases juice.
4. Place the vegetable mixture in the prepared enamel bucket, compacting everything using a masher. Then we place a plate with a large diameter on top of the cabbage and place a heavy object on it, which will create a press. In this form, we leave the cabbage to ferment, not forgetting to pierce it daily with a sharp object to release gases.
5. We check the readiness of the cabbage already on 2-3 days. As soon as the unpleasant liquid has stopped oozing from the cabbage, put the sauerkraut into jars and close with simple lids. We will store this preparation in a cool place.
Bon appetit!
Juicy sauerkraut with carrots for the winter in a bucket
This recipe can be safely called classic and universal.After all, sauerkraut without carrots will not be so sweet, bright and appetizing.
Cooking time: 3 days 60 min.
Preparation time: 3 days.
Servings – 40.
Ingredients:
- White cabbage – 7000-7500 gr.
- Carrots – 1000 gr.
- Salt – 1 tbsp.
- Cumin - to taste.
Cooking process:
1. Grind the prepared cabbage leaves in a way convenient for you.
2. We do the same with carrots, because this does not have any effect on the fermentation process itself.
3. Combine the vegetables together, add salt and cumin seeds. Do not knead the vegetable mass too much.
4. Then put the cabbage and carrots in a bucket, making sure to compact each layer. Place a plate on top of the cabbage and put it under pressure for three days.
5. At the same time, every day we will release gases from the cabbage using a stick. During this time, the fermentation process will stop and the sauerkraut can be put into jars. Store jars filled with cabbage in any cool place without direct sunlight.
Bon appetit!
Delicious sauerkraut with apples in a bucket
If you are still looking for a successful use for apples, then we recommend that you take a closer look at this recipe and prepare the most winter delicacy. This fruit and vegetable assortment will not stagnate on your shelves for long and will bring an incredible amount of benefits.
Cooking time: 3 days 60 min.
Preparation time: 3 days.
Servings – 8.
Ingredients:
- White cabbage – 5 kg.
- Carrots – 2-3 pcs.
- Apples – 2-3 pcs.
- Salt – 100 gr.
Cooking process:
1. First prepare the cabbage. To do this, cut it into several parts, remove the stalk and chop it quite finely.
2. Peel the carrots, rinse and grate on a coarse or medium grater.
3. To make sauerkraut we will use green apples.We wash them well and cut them into slices along with the peel.
4. Combine the carrots with cabbage and knead them with your hands, add salt in the process, distributing it evenly throughout the entire volume. Finally, add apples to the vegetables.
5. Place all the ingredients in a bucket, compacting it well with a rolling pin or masher. Be sure to place a plate on top of the cabbage and place a press, thanks to which the vegetables can release their juice. The fermentation process lasts a maximum of three days, during which the cabbage must be pierced with a stick several times a day to release gases.
6. Transfer the prepared vegetable mass into prepared jars and send for storage. In the meantime, you can set aside a little sauerkraut for the first test.
Enjoy your meal!
Very detailed recipe thank you.