Sauerkraut is an excellent addition to potato dishes in the daily menu of most Russian families, as well as a source of fiber, minerals, vitamins, including vitamin C, which is mega-important for the human body. Sauerkraut is used as an independent dish and is used for cooking borscht and cabbage soup. At the same time, the process of fermenting cabbage is simple, not time consuming, which allows for a small amount of money to always have a ready-to-eat product in the refrigerator.
You can add variety to the menu if the chopped cabbage is tamped into several cans, adding various ingredients to the container: beets, cranberries, red currants, cumin or coriander. An example is cooking three types of cabbage in one go:
- sauerkraut according to the classic recipe;
- sauerkraut with red currants;
- pickled cabbage with beets and carrots.
In my personal opinion, despite the spectacular process of preparing a dish with currants, it is still better to add the berry to classic sauerkraut just before serving. In this case, the berry remains intact and contrasts perfectly with the white color of the main vegetable.
- Cabbage – 3.5 kg.
- Carrots – 400 g.
- Salt (not iodized!) – 1 tbsp. l. for 1 kg of cabbage.
- Beets – 1 root vegetable.
- Garlic for pickling – 4 cloves.
- Red currant – glasses of berries.
Cooking pickled cabbage with beets, classic sauerkraut and berries
1. Shred 3 kg of cabbage for pickling and cut 600 g of cabbage into square slices for pickling. Rub the beets and carrots on a coarse grater.
2. Pickle cabbage with beets.
Put slices of kaputa, straws of carrots and beets, as well as chopped or squeezed garlic in a 1.5-liter jar.
Prepare the marinade from 1 liter of water, two tablespoons of salt, three tablespoons of sugar, 100 ml of vinegar (9%), bay leaves and several black peppercorns (allspice and cloves are added as desired) – boil everything for 3 minutes.
Pour the cooled marinade into a jar of prepared vegetables. Marinate for 3 days.
3. Sour cabbage. To do this, rub the cabbage with carrots and salt with our hands until the juice is released. We tamp the grated mixture into jars, leaving 2-2.5 cm free at the top for the juice to come out in the process of sauerkraut. If we cook with berries, then sprinkle the layers of cabbage with currant or cranberry berries.
Leave the jars filled with vegetables to ferment or marinate at the kitchen temperature for about three days. The cooking time of the dish depends both on the variety of cabbage and on the ambient temperature. Starting from the second day, when air bubbles are visible in the jar with cabbage, we pierce the contents a couple of times a day with a wooden stick for sushi so that carbon dioxide comes out of the jar. If the gas is not released, it will greatly worsen the smell of the finished product and may provoke the appearance of mold. At the end of the fermentation process, we remove the cabbage in the cold.
As you can see from the photo, the pickled cabbage was often “tasting” by the household, so its volume was greatly reduced by the end of pickling. Tasty!