Brine for cabbage in a barrel. Sauerkraut in a barrel: an old simple recipe. Sauerkraut in bokeh: a rustic classic recipe

The definition of the word fermentation implies a biochemical method of preservation. The basis for it is the formation of a natural preservative - lactic acid. This substance during the fermentation period gradually accumulates and impregnates the products, giving them a special taste and aroma.

ATTENTION: In addition, lactic acid prevents the development of any foreign microflora. For comparison, this function during pickling is performed by vinegar, which prevents the development of other microorganisms in the product.

During fermentation, the following physical and chemical processes occur:

• penetration of cell juice into the brine;
• diffusion of salt into the cell.

Peculiarities

For those who decide for the first time to try to ferment these fruits for the winter, you should choose them correctly. Not all varieties of apples are suitable for this type of canning. Often, fruits of winter or autumn varieties are used for fermentation.:

In order for the preparation to turn out not only tasty, but also to last longer, you need to be based on the following parameters of the fruit:

• sweet and sour apples with a distinct aroma;
• fully ripe, without starch and dense;
• apples should have a perfect surface without any damage;
• before pickling with cabbage, the fruits are kept in the dark and cold for 14 days.

When fermented, all the useful properties of the products are preserved. The fermentation process allows all vitamins and elements to remain in apples and cabbage. These substances favor the healing of all organs responsible for the process of digestion, and also significantly raise the immune system.

The technology of sauerkraut with apples is based on the fermentation of sugar. The duration of this process is from 21 to 28 days. It is necessary to ferment only at room temperature. When fermentation reaches its climax, the finished mixture is moved to a colder room. The temperature in it should not exceed 0 degrees.

Benefit and harm

As a result of repeated studies, the undeniable benefits of sauerkraut with cabbage have been proven. This dish is often consumed in the cold season, when a person suffers from a deficiency of vitamins, sun and heat.

100 g of fermented mixture contains so much vitamin C and P how much each person should consume daily. These two vitamins are interconnected. C, a vitamin that does not accumulate and must be constantly supplied to the body, and P, which helps to absorb the previous one.

Pickled fruits are an ideal source of complex carbohydrates necessary for digestion, the proper metabolic process, the removal of decay products from the body and the prevention of cancer. The use of this dish benefits such departments of the human body:

1. the cardiovascular system;
2. digestive system;
3. the immune system;
4. nervous system.

With all its tangible merits, recognition by doctors and experienced nutritionists sauerkraut with apples has a number of serious contraindications:

1. urolithiasis disease;
2. period of exacerbation of gastritis;
3. ulcer;
4. pancreatitis;
5. flatulence;
6. excessive acidity of the stomach;
7. kidney failure;
8. hypertension;
9. swelling caused by heart disease.

Preparation in the bank

To prepare the fermented mixture, enameled, glass containers, as well as wooden barrels are used.. To ferment cabbage with apples in a 3 liter jar, the following ingredients are needed:

• autumn harvest cabbage, white cabbage - 2 kg;
• apples - 3 kg;
• carrots - 500g;
• pepper, peas - 5-10 pieces;
• bay leaf - 3-5 pieces;
• sugar - 2 tablespoons;
• salt - 2 tablespoons.

First you need to prepare products for sourdough:

Since the volume is small, the fermentation procedure will be faster. Within 5 days, it is necessary to pierce the mixture in the jar with a wooden stick to enrich it with oxygen. A week later, cabbage with apples can be consumed.

Watch a video on cooking sauerkraut with apples:

The recipe for fermenting for the winter in a barrel at home

The technology for preparing such preservation is identical to that given above for cans. Only the volumes of products vary. The process of preparing vegetables and fruits is the same as for sourdough in jars. After placing all the ingredients in the barrel, leave 10 cm to the top of the brine barrel.

ADVICE: If there is too much brine, it must be scooped out. But do not pour it out, but store it in a clean container in a cool place, since after a few days the brine can be poured into a barrel again.

On top of the finished mixture put oppression weighing at least 15% of the total amount of products. The room temperature should be between 17-23 degrees. After 3-6 days, cabbage with apples will begin to ferment. First, bubbles appear, then foam forms on the surface. It is necessary to release gases with a wooden stick throughout the entire sourdough. The readiness of the dish for consumption will be indicated by the transparency of the brine.. It will be sour, but without bitterness.

The lower the room temperature, the longer the fermentation process will last. Sometimes it goes more than 35 days.

Watch a video about sauerkraut with apples in a barrel:

Storage

Sauerkraut with apples can be stored for up to 6-8 months. In order to keep conservation for a long time it is necessary:

• maintain room temperature 0-3 degrees;
• observe that the cabbage does not drown in brine;
• immediately remove the mold that has appeared;
• oppression periodically washed and doused with boiling water.

If it is not possible to store this preservation in a large container, then you can resort to tricks and pack the ready-made sourdough in bags and place it in the freezer. Then, if necessary, take out the package and defrost. Sauerkraut with apples will not change its taste, aroma, or color, and will remain just as healthy.

Conclusion

The technology and process of sauerkraut with apples is elementary. It is also a budget option for conservation, which does not require special financial costs. The main advantage is the ability to replenish the body's vitamin reserves in the winter with such a tasty and crispy dish.

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If there is no more space left in the freezer, and there is nowhere to put the next portion of vegetables from the garden, it’s time to remember how our ancestors made preparations. Cabbage fermented in a barrel for the winter according to an old classic recipe turned out to be so tasty with our grandmothers that there was no end to those who were eager to taste it. To prepare delicious pickles, you will need a large wooden container, a large shredder, a table, and, of course, fresh vegetables from your own garden.

In the absence of your own garden, you can also ferment purchased cabbage. It is very important to choose it correctly, because not everyone is suitable for laying in a barrel.

The ideal option is to take forks with white leaves of late varieties, cut in October, before frost. Such a cabbage leaf crunches pleasantly, and there is enough juice in it for sourdough.

When choosing heads of cabbage, you need to lightly press them: those that emit a pleasant light crunch are suitable.

Barrel for sauerkraut

Our grandmothers fermented cabbage and prepared other pickles in oak barrels. Oak is a hard wood that does not rot. On the contrary, it has a powerful disinfecting effect, and products that are stored in oak containers never go to waste. In addition, it gives the salt a special flavor.

A barrel that has been in the barn for a long time needs to be prepared. One of the methods used by our ancestors is steaming. Put a few freshly cut juniper branches in a container, pour hot water over them. Almost immediately, several clean hot stones should be thrown into it, after which you need to cover the barrel.

After the water has cooled, we take out all the contents from it and rinse thoroughly using a soda solution. If the container has not been used for a long time, it, of course, has dried out, and it needs to be restored to working capacity by filling it with water and letting it stand for several days. During this time, the wood will swell and close all the cracks formed from drying out.

Sauerkraut in bokeh: a rustic classic recipe

Ingredients

• fresh cabbage heads- 10 kg + -
• - 1 kg + -
• — 200-250 g + -
• - about 1 tbsp. + -
• Fresh cranberries - 300 g + -

How to ferment cabbage at home

1. We cover the bottom of a wooden container (it needs to be slightly dried) with large cabbage leaves. They need to be laid very tightly so as not to leave the slightest gap between them.
2. It is not necessary to wash the cabbage before shredding - just free the forks from dry and spoiled top sheets. We cut it into halves or quarters - so that it is convenient to chop. If the forks are from your own organic garden, the stumps can be left on and chopped with them.
3. After grinding a fifth of the cabbage forks, we send them to a barrel, sprinkling carrots chopped on a coarse grater. Consumption - 200 g of grated root crop per 2 kg of cabbage chips.
4. Putting one serving of vegetables in a barrel, mix them well, slightly crushing them to a crunch.
5. The next step is adding salt. One bookmark needs about a handful. Again, mix well, slightly crushing.
6. Add a fifth of the washed cranberries and dill seeds, stir again, but gently. When cranberries have already appeared in the cabbage, it is not necessary to crush it so as not to crush the berries.
7. We pick up the shredder again, chop another portion of cabbage, add it to the barrel, mix with carrot shavings, crush, salt, add berries and dill.

We do this with enviable constancy until we fill the pickling container almost completely. Filling the barrel to the top is not worth it, so that in the process of ripening the juice does not overflow over the sides.

We cover the filled container with a piece of clean linen or gauze, cover it with a wooden circle or plate of the same diameter as the neck of the barrel, and put a load on top. He must press down the contents of the oak container so that the juice completely covers it.

After a day, we open the barrel and pierce the cabbage thickness with a clean stick. Having rested on the bottom, we begin to make circular movements in order to release the gases accumulated in the container. This should be done twice a day - in the morning and in the evening.

Having reduced the oppression, we leave the cabbage to ferment at a temperature of up to 18 ° C for about 1.5 weeks. If the room is colder, the fermentation process will take a little longer.

Secrets of Successful Cabbage Sourdough

• Salt for homemade salting of cabbage for the winter in an oak barrel, you must take the most common, large. Enriched with iodine is not suitable, because it leads to a softening of the product. Its quantity can be varied to taste, but the most optimal proportion is 1 tbsp. (with a slide) per 1 kilo of shredded cabbage.
• If you add apples like Antonovka to the barrel, the cabbage will become even more vigorous and fragrant. You can lay them (in layers) as a whole, or by dividing them into quarters or large slices.
• Finely shredded cabbage can be layered with coarsely chopped leaves or even quartered small forks.

An indicator that our pickle is already ripe is the clarification of cabbage juice and the absence of gas emissions. It is advisable to keep the finished product in the same container, not forgetting to ventilate sometimes, in the dark and cold. At a temperature of 0-4 ° C, the cabbage delicacy will be stored at least until spring.

A fragrant cabbage soup, filling for homemade pies, a spicy stewed side dish for a fried neck - none of these dishes can be cooked without delicious salting. Favorite sauerkraut, prepared in a barrel for the winter according to an old recipe, is a fertile topic for unbridled culinary imagination. But just sprinkled with fragrant sunflower oil in the "company" with a green onion, it is incomparable! ..

Homemade pickling of cabbage for the winter for all of us is a process that seems to have long been known. But, are you doing everything right and how tasty is your sauerkraut? In this recipe, I will try to tell in detail how to salt the cabbage, what processes occur during pickling, and what to do so that the cabbage does not peroxide, does not taste bitter, but always remains fresh - tasty and crispy.

And so, how to pickle cabbage for the winter at home correctly.

To begin with, varieties of cabbage of medium and late ripening are suitable for salting. We clean the heads of cabbage, cut off the stalk, remove the upper leaves, wash, cut into 4 parts and finely chop.

Also finely chop (chopped on a coarse grater) carrots. You can also add whole or chopped apples to cabbage, the Antonovka variety, red bell pepper, lingonberries, cranberries, caraway seeds are best suited for pickling. The taste of cabbage improves with berries and apples, and vitamin C is better preserved with pepper. Whole heads or heads cut in half can be placed between chopped cabbage.

It is preferable to ferment cabbage in a wooden barrel or tub, but in the absence of it, an enameled pan is also suitable. Only now you need to remember that cabbage will be stored less in a saucepan than in a barrel or tub.

Thoroughly wash the pickling container, scald it with boiling water, put a layer of cabbage leaves on the bottom, then chopped and grated cabbage with salt, to which we add apples, carrots, berries, sweet peppers or one of the above. The layer thickness should be approximately 5 cm.

Next, we continue to salt the cabbage by tamping it with a plank or with our hands. But it is not necessary to compact the cabbage very much so that it is not soft. So we fill the tub to the top, leaving less than 10 cm on top. We lay out whole cabbage leaves at the top, cover with a clean linen cloth, and then with a washed wooden circle, well fitted to the tub. From above we press the circle with a clean stone. So that the cabbage does not spoil and does not darken, the circle should always be covered with brine.

For 10 kg of peeled cabbage, take 7-10 pcs. carrots and apples, 1 cup lingonberries or cranberries, 2 g cumin, about 250 g salt.

Delicious cabbage is obtained if 1/5 of the salt, which is supposed in the recipe for cabbage, is replaced with sugar. Sugar speeds up the fermentation process. If we add sugar to the cabbage, then instead of the prescribed amount of salt, take 200 g of salt and 50 g of sugar. The rest of the ingredients are the same.

Cabbage tastes perfect when it ferments at t 18-20°C for 7-11 days. If the temperature in the room is higher, then fermentation will be faster and the cabbage will no longer be so tasty, and if it is lower, fermentation slows down, little lactic acid is released and the cabbage will turn out to be bitter in taste. During fermentation, gases are released that must be removed. How to do it? Just pierce the cabbage with a long stick to the bottom in several places. This procedure must be done every day.

At first, the cabbage will increase in volume, and the brine may overflow. It should be scooped out into a clean bowl, and then, when fermentation stops, add it back to the container.

Also, it is necessary to remove the foam from the surface of the cabbage all the time, as harmful bacteria start up in it.

The cabbage is considered ready if bubbles on the surface cease to form, and the brine becomes transparent.

Now, let's prepare the cabbage for long-term storage: wash and scald a cloth, a circle and a stone with boiling water, wipe the sides of the tub with a cloth. The fabric, before wiping, is wetted in a strong saline solution. If cabbage is stored for a long time, then you need to do this all the time, as mold forms.

The sauerkraut blank should be stored in a room with a temperature of about zero. Cabbage should always be covered with brine - without brine, vitamins are quickly destroyed in it. You should also not wash the cabbage, as you can wash valuable minerals.

Just like in a barrel, you can ferment cabbage in glass jars, but the fermentation process of cabbage in a jar is shorter in time - only 3 days. When the cabbage ferments, it should be closed with a tight lid and kept in the basement or refrigerator.

Sauerkraut in a barrel or tub keeps well all winter. It is good as a salad with onions, and fried - as a side dish for meat. Also, you can cook first courses from sauerkraut (kapustniki, borscht). And if you pickle cabbage with whole small heads, then in winter you can cook cabbage rolls with rice and meat. What methods of salting cabbage do you use? What are the secrets of sauerkraut in your family - pickling cabbage? As always, I look forward to your feedback in the comments below the recipe.

To cook cabbage, you need to prepare a good tub, or rather, several tubs or barrels. It is much better to have several small barrels than one large one, so that the cabbage will keep better.

It is important to use well-knit tubs. Cabbage is not cooked in an oak tub, as it will be bitter. It is also unacceptable for the tub to flow: it must be immediately smeared with dough from the inside, and pitched on the outside. Then the cask should be thoroughly evaporated with a stone, if possible with the addition of mint and juniper branches.

Then the following steps are performed:

• Hold water for 1 hour.
• Drain the water.
• Take out the stones.
• Rinse with clean, cold water.
• Air dry the barrel.
• Tilt the tub on its side, you can put stones and a log under it.

note

First, at the head of cabbage, you need to chop off all the upper raw leaves. Of these, you can cook gray cabbage, only separately, since gray leaves should not be mixed with white ones.

Armenian sauerkraut
Compound:

• White cabbage - 60 kg.
• Carrots - 3.5 kg.
• Garlic - 1.1 kg.
• Hot peppers - 25 pcs.
• Roots (parsley, celery, cilantro with tops) - 1.5 - 2 kg.
• Cherry leaves - 300 - 400 g.
• Allspice - 7 - 8 peas.
• Bay leaf - 10 - 15 pieces.
• Beets - 1 kg.
• Cinnamon - 2 pieces.
• Salt - 1.4 - 1.6 kg.

Cabbage should be cleaned of integumentary leaves, rinsed in running water. Then it is cut into 2 - 4 parts. It is necessary to divide the heads of garlic into cloves and soak for 1.5 hours in warm water, then peel.

Peeled carrots are cut into circles. Wash the peppers and remove the stems. After peeling the roots from the skin, they are washed and cut lengthwise from 2 to 4 parts. Cherry leaves are washed.

Beets are also washed, peeled and cut into fairly thin slices. Cherry and cabbage leaves are settled on the bottom of the barrel, and then the chopped cabbage itself in dense rows. Hot pepper pods, beet slices, carrot circles, roots, garlic - are settled in equal parts between rows. Cabbage leaves cover the top layer of vegetables, and then the fabric is settled, and the load is on top.

Then the vegetables should be poured with chilled marinade 4–5 cm above the level of the laid vegetables. For 50 kg of cabbage, 30 liters of marinade are prepared. Approximately 29 - 30 liters of water is heated to a boil, the necessary spices are added to it, the marinade is cooled, after which a filled barrel is poured into it.
The barrel is kept at room temperature for 5 days, until the fermentation process begins, and then transferred to the cold.

cabbage with cranberries
Compound:

• Cabbage - 10 kg.
• Cranberries - 200 g.
• Salt - 200 - 250 g.
• Cumin seeds - 25 g.
• Carrots - 1 - 2.

• 10 kg of cabbage.
• Medium-sized apples - 5 - 6 pcs.
• Carrots - 2 - 3.
• Sweet pepper - 1 kg.
• Pickled mushrooms - 1 kg.
• Anise or cumin - 1 tsp
• Lingonberries or cranberries - 1 cup.
• Pasternak - 300 g.
• Bay leaf - 3.
• Salt - 1 cup
• Sugar - 2 tbsp.

You can sauerkraut with one or more seasonings. Parsnips and carrots are peeled and cut into strips or thin circles. Apples are taken small, the most suitable - Antonov. Bay leaves and berries for pouring need to be sorted and washed. Sweet peppers are cleaned from grains and core, washed and cut into strips. If beets are used in the process, then they should be peeled and laid whole on the bottom.

Seasoning is mixed with chopped cabbage, salt and sugar and placed in a tub, and oppression is placed on top. The fermentation process is carried out at a temperature of 18 - 20⁰С. Within 2 - 3 days, the finished product must be kept in a room, and then transferred to a cold room, where the temperature is approximately 0 ° C.

Second recipe
Compound:

• Headed cabbage - 13.5 kg (or 10 kg of shredded cabbage).
• Bay leaf - 3.
• Cumin seeds - 25 g.
• Salt - 250 g,

Autumn is coming, which means it's time to harvest and make preparations for the winter. Do you remember how delicious pickles were, which our grandmothers salted in oak tubs? But in tubs you can salt not only cucumbers, you can salt tomatoes, watermelons, fish, mushrooms, sauerkraut and soak apples. The tannins of oak barrels and tubs give the pickles a special flavor. differ in the long term of use, and that is actual - environmental friendliness. will undoubtedly be a useful acquisition that will help you preserve family traditions.

Before use, you need to prepare. To do this, you need to soak the product in water for 5-30 days, depending on the degree of "dryness". Water is recommended to be changed every other day. This is done in order to remove some of the tannins. After soaking, the barrel is washed with boiling water with soda ash, and then rinsed with cold water. Pots with pickles should be stored in a cold room, at a temperature not lower than 0°C. You can not put the barrel on the floor or the ground, so that mold does not form. You can put a wooden grate.

And now a couple of delicious pickling recipes in a barrel:

Salted cucumbers.

Sort cucumbers, wash thoroughly with cold water. Put spices on the bottom of the prepared barrel: dill umbrellas, horseradish root, black currant leaves, garlic, etc. Put cucumbers on top to half the barrel, then a layer of spices and the rest of the cucumbers, put the spices again. Cover with a linen napkin, put oppression and pour 6-8% saline solution. Leave indoors at a temperature of 15-18 degrees. for pre-fermentation for 2-3 days, adding brine if necessary. After that, the barrel is removed to a cold place so that the fermentation process proceeds as slowly as possible. In a month, you will surprise your guests with delicious crispy cucumbers.

Sauerkraut.

The whiter and denser the heads, the more sugar they contain, the better quality sauerkraut is obtained. Heads are cleaned by removing the upper green, dirty, sluggish and damaged leaves. The stalk is removed. Cabbage is chopped with a knife or hand shredder or chopped. Shredded or chopped cabbage should be immediately mixed with salt and carrots and placed in barrels. The bottom of the barrel is covered with whole cabbage leaves. 2.5% is put in cabbage (2.5 kilograms per 100 kilograms of cabbage). Carrots are washed, peeled and cut into pieces or square plates. You can put bay leaves or cumin and anise seeds in cabbage (20-30 grams per 100 kilograms of cabbage). To improve the taste of cabbage, apples are put in it. Spices and apples are distributed as the barrel is filled. During the filling of the barrel, each layer of cabbage is carefully tamped with a wooden tamper or by hand. At the same time, air is removed and juice is better released. Apples are placed in holes so that they are not crushed during tamping. From above, the cabbage is covered with whole leaves, then with clean gauze in 2 layers, on top of which a wooden circle and a carefully washed and scalded load are placed. As a load, you can use a cobblestone or glass jars filled with water. Cabbage must be covered with brine. The barrel is left in the room for fermentation. Rapid fermentation worsens the taste of cabbage and lowers its storage stability - mucus may appear in the cabbage. Slow fermentation, at temperatures below 15 ° C, also worsens the taste of cabbage, bitterness remains in it. The mucus that appears on the surface must be removed, the oppression washed. When the brine becomes transparent, the barrel is removed to a cold room at a temperature of 1-5 degrees.

Barrel pickled mushrooms

35.4pt"> Salted mushrooms are a traditional Russian delicacy. For salting, there are mainly milk mushrooms, mushrooms, and waves. Mushrooms are cleaned, washed and kept in cold water for 2-4 days to remove bitterness, changing the water daily. For 10 kg of mushrooms, 400 g of coarse table salt will be required; 10 g of allspice; 15-20 g of horseradish; 10 bay leaves; 3-5 heads of garlic; 6-7 stalks of dill; you can add currant leaves and onions. At the bottom of a clean barrel or tub, you need to lay fresh, green, spotless currant leaves or bay leaves (possible together), onions, dill and other spices, on them - a layer of 8-10 cm - prepared mushrooms with caps up and salt. Then again a layer of spices, a layer of mushrooms, salt, etc., until we fill the barrel to the brim. Cover the top layer of spices with a clean white cloth - a napkin or gauze folded in 3-4 layers, on which place a support under oppression, and a load on it.

35.4pt"> After the mushrooms are compressed and settled a little (about 2-3 days), you need to remove the oppression. Fill the vacated space with new mushrooms. After that, tightly seal the barrel and transfer it to a cold place, where it needs to be rolled from place to place every week so that the brine is more evenly distributed. It is necessary to carefully monitor whether there is a leak, whether the mushrooms are exposed and whether they freeze slightly. Without brine, they turn black, and when they freeze, they become flabby, tasteless and quickly deteriorate. 30-40 days after salting, the mushrooms are ready for consumption. Salted mushrooms should be stored in a cold room at a temperature not lower than 0 and not higher than 6-7 degrees.