How to ferment cabbage without salt and sugar
Sauerkraut has long become an integral part of the table, especially in the cold season. With a spicy and spicy taste, this dish is a storehouse of useful substances and vitamins, as well as the owner of truly healing properties for the human body. Frequent use of such a product is the prevention of various diseases, support and stimulation of the immune system and even preventive measures in the formation of cancerous tumors. That is why there are a huge number of different recipes for cabbage that can satisfy the taste of even the most demanding gourmets.
Selection and preparation of ingredients
Getting to the choice of ingredients for the preparation of sauerkraut, you should consider some features:
- the most suitable varieties are considered late and medium late, since they have denser leaves;
- the selected head of cabbage should be tight and tight to the touch, its weight should be at least 1 kg, and the shape should be flattened;
- on the surface of the vegetable there should be no rot spots, cracks or any other signs of deformation, and the smell should be fresh and not musty;
- the color of the stump should be white - any darkening indicates the freshness of the vegetable;
- the best option is the presence of upper green leaves on a head of cabbage.
Important! Very often, in the process of preparing sauerkraut, many are guided by the lunar calendar, according to which you can not engage in fermentation on the days of the new moon or full moon.
It is also necessary to adhere to the basic rules of fermentation:
- shredding a vegetable should be large - it is believed that the larger, the more useful the product;
- pierce the cabbage after laying in the dishes should only be a wooden stick, reaching the bottom;
- when foam is formed on the surface, it is required to be removed daily;
- clay, glass, enameled containers are considered optimal dishes (dishes made of linden, birch or oak are ideal).
Sauerkraut recipes for the winter
In addition to its medicinal and beneficial properties, the use of sauerkraut fully meets all the requirements of a raw food diet, which resulted in the formation of a large number of recipes, during the preparation of which sugar, salt or vinegar is not used. According to reviews, such dishes are distinguished by the fact that they are quickly prepared and retain all the taste qualities of classic cabbage.
Classic Salt & Sugar Free
4 cans of 1 l20 min
Calories (energy value) per 100 g:
- The top sheets are removed from the vegetable, the head of cabbage is cut into several parts, after which they are chopped as thinly as possible with a knife or chopper.
- Shredded vegetable, sprinkled in prepared dishes (pot or bucket), should be well kneaded, at the same time slightly crushing and mashing.
- Add half a glass of water to the chopped cabbage and mix well.
- On top of the cabbage they put a lid, the diameter of which is half the diameter of the container, and is pressed with a three-liter jar of water.
- During the first two days under oppression, saping and the fermentation process begin. Foam may form on the surface, which must be removed, and the cabbage itself should be mixed regularly. After this, the kvash should stand for another two days. The finished product is transferred to glass jars, and the shelf life does not exceed 1 week.
Video recipeClassic Salt & Sugar Free Video Recipe: Classic Salt & Sugar Free
Did you know? According to archaeological excavations, people have used cabbage for food since the Stone Age.
With sugarless beets in jars
1 liter can and 1 can of 0.5 l20 min
Calories (energy value) per 100 g:
- A stump is cut from cabbage, and a head of cabbage is cut into large pieces.
- Beets are peeled and cut together with garlic into thin plates.
- Peppers are cleaned from seeds and cut into wide rings. Based on the severity of the pepper, it may need a little more or less - here you should focus on your taste preferences.
- A two-liter jar is poured with boiling water and dried, after which vegetables can be laid out in layers: part of beets - hot pepper - garlic - cabbage. In this sequence, alternating layers, completely fill the entire jar. At the same time, the ingredients should be laid out very tightly - there should not be free space in the bank.
- After full filling, the vegetables in the jar are poured with pre-boiled water, and the jar itself is put in a bowl, where fermented juice will be poured in the future.
- Top with a cabbage leaf in a jar and expose oppression, which can be used as a jar with a smaller volume of water. The brine, which will be poured into a bowl, can be added back to the bank.
- On the third day of fermentation, the jar is put on the windowsill (avoiding direct sunlight). And until the salting is fully prepared, it will take about 5-6 days.
In own juice
3 cans of 1 l and 1 can of 0.5 l15 min
black pepper peas
Calories (energy value) per 100 g:
- Finely chop the cabbage, rub the carrots on a coarse grater, after which the ingredients are mixed in a prepared container, at the same time they are kneading well.
- Then add bay leaf and pepper, mix again and grind with your hands.
- The prepared mixture is laid in a jar in layers, well rammed with a pusher or fist. Vegetables must be sure to fill the jar to the top.
- The jar is placed in a deep container into which the fermented brine will flow, and not tightly covered with a lid.
- Once a day, the kvash needs to be pierced to the very bottom of the can in several places - this will release the accumulated gas and remove the bitterness.
- The temperature regime during the fermentation process is maintained at the level of +20 ... + 22 ° С.
- After 4 days, the yeast is covered with a capron lid and rearranged in the refrigerator, where the fermentation process will end.
Important! Categorically it is not recommended to ferment vegetables in aluminum dishes, since the metal, reacting with the acid that is released during fermentation, negatively affects the human body and significantly impairs the taste of salting.
After preparation, the shelf life of sauerkraut depends on storage conditions and methods:
- wooden barrels - subject to a temperature regime of –1 ... + 4 ° С, the product can be stored for about 7–8 months;
- enameled dishes - at a temperature of about + 10 ° C, the kvash is stored for no more than 5 days;
- glass container - at –1 ... + 4 ° С the shelf life is no more than 15 days;
- polymer film - provided that the temperature is not higher than + 4 ° С, salting retains its taste qualities for no more than 4–5 days.
Did you know? According to legend, drops of sweat that fell to the ground from the forehead of the sky god Jupiter, became a cabbage.
You also need to know a few basic storage rules:
- If necessary, sauerkraut can be frozen. However, it should be noted that after thawing, this product should be eaten immediately, because after a short period of time, it will lose all its useful properties.
- It is better to store the product in its own brine - This will save vitamin C and not lose aroma and taste.
- Shelf life of the product can be extended with cranberries. or pouring the top layer of chopped vegetable 2 tbsp. tablespoons of sugar.
- When mold is formed, pickling is not necessary - the moldy layer is removed, and mustard powder is placed in the cabbage, which has antiseptic properties.