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Pickled cabbage

Pickled cabbage

Choose suitable cabbages or depending on the container in which they will be placed. It is very important that the cabbage is well cooked, strong and with leaves that have many ribs, otherwise the sarmale will break.

Clean the top sheets, not too many, and cut the stalks. It is grown through the spine (I grow them in a cross shape) to give the brine the opportunity to penetrate the cabbage better and faster.

Put the corn kernels and some of the other ingredients listed on the bottom of the container, ingredients that are chopped into suitable sizes, ingredients that are placed between the rows of cabbage.

Make the salted water solution (I make brine every ten liters) and add it to the container in which the cabbage and the other ingredients were placed. After the solution has covered the cabbage with at least one palm width, put a weight of ingredients so that they do not come into contact with air.

At 2-3 days (the first 2 weeks) the cabbage juice is crushed (vented) to remain clear and to prevent the brine from settling on the bottom of the container.

The final picture will be presented when I make the stuffing. : D


The first step is to prepare the barrel in which we will put the cabbage. It must be disinfected very well, rinsed and dried in a cool place.

After the barrel has dried very well, place the thyme and dill branches, the thyme branches in double quantity to flavor the cabbage as well as possible.

Corn grains will help with fermentation, so they can be placed over thyme and dill twigs, along with quince and apple that will give a beautiful color.

The horseradish pieces are cleaned and then added to the other ingredients in the barrel, in order to preserve the cabbage and keep it firm.

The cabbage is placed in the barrel, row by row, with the hollowed side up. The advice from the elders recommends that we leave it like this for 24 hours.

The next step, a very important one, is related to brine. To 10 liters of water, add 400g of coarse salt. The water must be lukewarm.

The mixture of water and salt is poured into the barrel, making sure that all the pieces of cabbage are well covered.

The cabbages must be pressed very well, so it is advisable to add planks over the cabbage and a heavy, well-washed stone over the planks.

After a few days, you can add more pieces of cabbage in the barrel, because the initial ones will be left.


PICKLED CABBAGE & # 8211 TOP 5 delicious recipes!

1. Cut the cabbage into straws, grate the carrot through a large grater.

2. Add salt and sugar, mix the vegetables lightly.

3. When the carrot is evenly distributed through the cabbage taste the mixture, the taste should be such that you enjoy eating this salad right now.

4. Fill the jar with cabbage, but leave little room for the juice to form. Cover the jar with a lid and leave it at room temperature for 2 days. If the air temperature is colder then it will take another 1-2 days. When the cabbage becomes transparent and floats in its own juice, and the taste is pleasantly sour, then it's READY!

5. Cover the jars with lids and store them in the refrigerator. The cabbage juice will gradually turn back.

3. GEORGIAN STYLE CABBAGE

INGREDIENT:

Wine vinegar (red) & # 8211 2 tbsp

Coriander seeds & # 8211 1 tbsp

Black peppercorns & # 8211 10 pieces

METHOD OF PREPARATION:

1. Cut the cabbage into 6-8 pieces. Peel a squash, grate it and slice it.

2. Sterilize the 3 l jar and put the cabbage and beets in layers.

3. In a bowl boil 1l of water, add salt, sugar, vinegar, coriander, pepper and cloves. Bring the liquid to a boil and pour hot over the cabbage.

4. Leave the cabbage jar at room temperature for 5 days.

5. Close the jar with a lid and keep it in a cool, dark place or in the refrigerator.

Who loves spicy taste can add 1-2 hot peppers cut in half.

3. KOREA-STYLE WINTER SALAD

INGREDIENT:

Ground black pepper & # 8211 2 teaspoons

Ground red pepper & # 8211 1.5 teaspoons

Ground coriander & # 8211 4 teaspoons

Dried basil, ginger, bay leaves, turmeric, cardamom & # 8211 optional

METHOD OF PREPARATION:

1. Cut the cabbage into straws, grate the carrot through a large grater, cut the onion into semi-rings.

2. Put all the vegetables in a large bowl, press the garlic here, add salt, sugar, pour the oil and vinegar, put the spices. Mix the vegetables with your hands, being careful not to crush them too hard.

2. Put the salad in clean, dry jars, cover with lids and let stand at room temperature for 1 day. Then put in the fridge.

2. WARNED CABBAGE WITH BEETRED

INGREDIENT:

Horseradish root, greens, bell peppers & # 8211 to taste

For brine:

METHOD OF PREPARATION:

1. Peel the beets and cut them into 0.5 cm thick slices.

2. Cut the cabbage into 8 pieces, chop the garlic and celery.

3. Arrange the beets, cabbage, garlic and celery in the starters, then repeat the layers until the bowl is full.

4. Prepare the brine: Boil the water, add salt and sugar. Pour hot brine over the cabbage.

5. SPICY CABBAGE & # 8211 QUICK METHOD

Ingredient:

for marinade (1l of water)

Black peppercorns & # 8211 10 pieces

Bay leaves & # 8211 4 pieces

METHOD OF PREPARATION:

1. Cut the cabbage into straws, grate the carrot through a large grater, cut the garlic.

2. Put salt, sugar, cloves and bay leaf in a liter of water. Boil for 10 minutes. Add the oil and vinegar.

3. Pour the warm marinade over the cabbage. Put a weight on it and let it sit until it cools completely.


Cabbage in a jar for a day & # 8211 a simply amazing recipe!

Team Bucătarul.eu gives you a very simple and quick recipe for sauerkraut with carrot, which can be enjoyed the next day. Cabbage is absolutely delicious, very fragrant and crunchy and is eaten instantly. Prepare several jars of cabbage and serve it with oil and onion as a separate snack or with potatoes, beans or meat.

INGREDIENTS

-1 tablespoon with a pinch of salt

-1 tablespoon sugar or honey

METHOD OF PREPARATION

1. Cut the cabbage and put the carrot through a large grater or cut it into strips.

2. You can put the cabbage and the carrot in layers or you can mix them. Put the chopped vegetables in a 3 l or 1 l jar, if they are few and press them well.

3. Pour the boiled water into the jar and wait until it is absorbed by the vegetables, then pour a little more water.

4. After all the water has been absorbed, place a tablespoon of salt and a tablespoon of honey (sugar) on top.

5. Put the jar in a deep bowl, as the cabbage will leave a lot of juice.

6. After a day the sauerkraut will be ready. Put a portion on a plate, add chopped onion and oil and enjoy.


Ingredients pickled cabbage

(for a 30 liter barrel)

  • 10-11 medium-sized cabbages (I never got more, but I happened to get less at the volume of 30 liters, such as 8-9)
  • 15-18 grams of coarse salt, never, special for pickles / each liter of volume of the container, ie minimum 450 grams, maximum 540 grams of salt to our 30 liters (ask for salt for pickles in the store, e a seasonal product that can only be bought during this period)
  • dried thyme and dill sticks
  • 2-3 dried bay leaves
  • 2-3 horseradish threads (noting that horseradish has the quality of keeping pickles crispy, if you want the cabbage to soften well, give it up)
  • optional: quince, a handful of corn kernels, apples (I've never used them, my mother-in-law uses corn that helps a faster fermentation and also gives a yellow color)
  • optional: a small red cabbage or a red beet, if you want a pink sauerkraut, like the one in the picture above

How to prepare sauerkraut in a barrel and some tips:

1. Choose thick, white cabbages. Ideally, you should choose a variety with a thin leaf and fine ribs, which is much better for sarmale. The best varieties of pickled cabbage would be: "De Buzău" cabbage and "Măgura" cabbage, because they have fine leaves and slightly prominent ribs.

2. Clean the greens from the surface sheets but also from the green ones. For pickling, the cabbage should be white and compact. Grow the back of the cabbage crosswise then scoop well with a sharp knife. The resulting hole will be filled with salt, which having the property of extracting water from the substances it comes in contact with (it is hygroscopic) will help soften the cabbage. Let the cabbage sit for a few good hours, even overnight, with the spine hole up, it will be much easier to arrange it in the barrel.

3. The barrel in which we will put the cabbage must be very clean, scalded with boiling water and then dried well. It is essential to do this to prevent the development of unwanted bacteria and fungi.

4. My barrel did not have a cup, I suppose there are few who have such a container at home. The barrel is a kind of "tap" placed at the bottom of the barrel, through which we can drain all the liquid from it. During the pickling, we will need to stir (stir) the cabbage juice. The salt, which tends to leave on the bottom of the bowl, will thus be evenly distributed in the cabbage juice. If we had that barrel, it would be very simple, we would simply empty the barrel of liquid, collecting it in another container and add the juice again, an operation that must be done several times during the fermentation (pickling) process.

Without the cup, we will place a very clean hose in the barrel from the beginning, which must reach the bottom. We take care to eliminate the possibility of it clogging. Blowing into this hose, we will shake the juice from the barrel. At the same time, if during pickling the die (cabbage juice) increases too much in volume, we can remove from it through the hose.

5. Arrange the cabbage nicely in the barrel, as crowded as possible, forming layers. Between these layers we will divide the thyme sticks, dill, bay leaves, horseradish and the optional ones (if we put them). It is possible that the cabbage does not fit in the barrel from the very beginning, we keep it in a cool place (pantry) and in a few days we can complete it, after the cabbage softens, but anyway, the salt in the hole helps a lot.

6. I got about 15-17 liters of water in a 30 liter barrel, depending on how well I was able to place the cabbages like tetris. In this water we will dissolve, stirring a lot, all the salt that did not fit in the hollowed stalks of the cabbages. Pour the brine over the cabbage, in the barrel and place on top a press (a board) over which we will put a weight, so that the cabbage is well immersed in the liquid. If all the cabbages did not fit from the beginning, after 2-3 days they will fit.

In the list of ingredients I left a fairly high tolerance to the amount of salt, this depends on how salty you like but also the place where you will store the barrel, if you keep it on the balcony, where it is very, very cold, it is the better the die is saltier, a higher concentration of salt will help not to freeze the cabbage in winter.

7. Every 2-3 days the juice should be pritocized (oxygenated). We will blow hard into the hose so that the die will shake and bubble. We will repeat this operation until the cabbage is completely pickled. It is best stored in a pantry or cellar, where the temperature is around 10-12 degrees Celsius. If the so-called "flower" forms on the surface of the liquid in the barrel (in fact, there are some fungi that parasitize our cabbage), it must be carefully removed and the press and the weight with which we press the cabbage into the liquid must be washed very well. validity of the preparation.

Cabbage pickled in sheets, in a jar

As I have already told you, in recent years I prefer the way to pickle cabbage in sheets, in a jar. They thus take up much less space. With a click on the picture below, you reach the step-by-step recipe for sauerkraut in a jar.

German sauerkraut

As the resonance of the name has already made you realize, sauerkraut is a German specialty consisting of fermented cabbage (pickled). What is specific to this type of sauerkraut is that very few ingredients are used. Usually, only chopped white cabbage and salt are added, rarely cumin seeds and black peppercorns. Fermentation occurs in its own juice, without the addition of water.

For this, finely chopped cabbage mix well with coarse salt and possibly with pepper and cumin. With salt having the property of extracting water from the substances it comes in contact with, the cabbage will soon soften. Soaked cabbage, along with the juice it leaves, is placed in containers, starting from jars to large barrels and pressed well. Often, the cabbage is actually trampled on, as seen in the image below.

Presses are placed on top of the cabbage in the barrels / containers on which weights are placed. In a short time, the cabbage becomes covered by its own liquid. Cabbage will ripen slowly, at temperatures below 15 degrees Celsius. Its taste will be very pronounced and appreciated by the Germans and the peoples who took over this process of pickling in their own juice. Poles really appreciate sauerkraut in this way and use it in many specific dishes. Further east, in Ukraine and Belarus, chopped sour cabbage is prepared in much the same way, except that grated carrots are added. Also, on the territory of France, in Alsace, formerly under German influence for a long time, we find the almost identical preparation called "choucrute".

Korean kimchi

Kimchi is a specifically Korean garnish of fermented vegetables, based on cabbage. Honestly, it's Chinese cabbage brassica rapa, but it's still sauerkraut. Unlike European sauerkraut specialties, which are much simpler and have very clear recipes, there are hundreds of ways to prepare kimchi. The basic ingredients of these specialties are, as I said, cabbage, radish, green onions and garlic.

Kimchi Ingredient:

results in about 3.6 kg of Kimchi

  • 3 & # 8211 4 Chinese cabbages
  • 1/2 cup unsalted salt
  • 2 cups water
  • 2 tablespoons rice flour
  • 2 tablespoons brown sugar
  • 2 cups chopped radish
  • 1 cup chopped carrots
  • 7-8 chopped green onions
  • 1 cup chopped Asian chives leaves (buchu), in the absence it is replaced with 3 chopped green onions
  • optional, 1 cup of grass called water dropwort
  • 24 crushed garlic cloves
  • 2 tablespoons freshly grated ginger
  • 1 medium onion, grated
  • ½ cup of fish sauce
  • ¼ cup of fermented shrimp paste (saeujeot) with salted marinade, chopped
  • 2 cups hot pepper flakes (gochugaru)

1. Cut the Chinese cabbage into quarters and sprinkle with salt among the leaves. Place in a bowl and let stand for 2 hours, turning them from time to time in the salt water that will be left at the bottom of the bowl.

2. After 2 hours, rinse the cabbage well under running cold water and let it drain.

3. While the cabbage is resting, prepare the rest of the ingredients. Combine water, rice flour and brown sugar in a saucepan. Put on the fire and simmer, stirring constantly, for about 10 minutes. After it cools, put this "porridge" in a bowl. Add the fish sauce, garlic, ginger, onion, fermented salted shrimp and hot pepper flakes. Mix well with a wooden spoon until the mixture turns into a paste.

4. Add the radish, carrot and green onion as well as Asian chives. If not, some extra green onions. Mix well.

5. Unfold the cabbage quarter leaves into a fan. Spread the previously prepared paste on each leaf. Roll and wrap tightly, then place in a jar. At room temperature, the kinchi will begin to ferment in 2-3 days. Press well with a wooden spoon to release the air bubbles that tend to form. Once fermentation has begun, keep the kinchi in the refrigerator and use when needed. Refrigeration will slow down fermentation, but over time the kimchi will become more and more sour.

The source of the recipe is maangchi.com and no, I haven't tried the recipe yet. Besides, it seems like a challenge to just get all the ingredients. I confess, however, since there has been more and more talk about kimchi in foodie circles, my curiosity is growing and I really want to try it. If you manage to get the ingredients before me, below is a video (also from maangchi.com) that will make everything much easier to watch and put into practice.

Pickled cabbage in different ways is made by the Chinese, the Japanese, and the Filipinos. To a large extent the processes are more or less similar to those described above, differing in the flavors added. About the same today about sauerkraut, if you know other specialties based on fermented cabbage I look forward to letting you know through comments.


The best sauerkraut recipe: it has few calories and many vitamins

Pickled cabbage helps the immune system fight infections and is full of beneficial bacteria for digestion & ndash grows healthy flora in the intestinal tract even more than a yogurt. That is why it fully deserves its reputation as a remedy for stomach aches.

Pickled cabbage is one of the delicacies that, in autumn, housewives start preparing. Pickled cabbage is useful in winter, and not only for sarmale, but also in other culinary preparations.

Pickled cabbage recipe:

The greens are chosen according to the thinness of the leaves, which must not be much larger than a palm. Then they must be washed and hollowed out, and put a spoonful of salt instead. Then place the cabbages in the barrel: a row of cabbages, a row of coarse salt.

After the barrel is filled, add horseradish, dried dill sticks, bay leaves, a quince or corn kernels, which color the juice, pepper and thyme.

After the operation of putting the goodies in the barrel is completed, it is covered and left without water for 3 days, in order to settle.

Then pour fresh water and chop once every 3 days until sour. In order for the cabbages to always be dipped in brine, some presses are placed on top over which a stone is placed.

Pickled cabbage has few calories and many vitamins

Pickles are low in calories and rich in minerals and vitamins, especially vitamin C. Pickled cabbage has the highest content of vitamin C, 100 g covering a quarter of an adult's daily needs. Pickles that are not cooked, but only slightly scalded, keep the vitamins almost intact, so they are indicated this season.

Nutritionists recommend healthy people to eat pickles in the evening, because they quench their appetite. However, it must be taken into account that they promote water retention in the body. This can be prevented by washing the pickles before they are consumed, to remove excess salt.

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The locals carry on the tradition

The popular customs, even those of having pickles over the winter, in some areas of the country are still preserved. Some of them are several generations old. This is also the case of the locals from Mirișăuți. The news reached them for their secret recipes, especially when it comes to sauerkraut. It seems that the sauerkraut made by the locals from Milișăuți has become known all over the country. Only there is a secret well kept, so far, by the locals.

According to them, the Bucovina locality has a tradition of seven generations in the production of sauerkraut, but also of fresh cabbage, being the largest onion and cabbage growers in the area. According to the data, over 500 tons of pickles are produced here every year, which can be said to be a record worth taking into account.


Chopped sauerkraut

Naturally fermented vegetables are an excellent source of vitamins, minerals and especially probiotics. These bacteria are directly responsible for the health of digestion, helping to optimize the intestinal flora, but they also have positive effects on the body's immunity. It is good to eat pickled vegetables daily: cucumbers, gogonele, cabbage, the only condition is to be pickled in salt, not in vinegar! Through the fermentation process, these vegetables become more digestible, their carbohydrate content decreases and their nutrient content increases.

Pickled cabbage is a very valuable food for health, yet it is so cheap and so handy. The most suitable sauerkraut is, of course, the autumn, dense and crunchy.

Due to lack of space, I pick the cabbage only in the chopped version. It is wonderful for salads, but also for the oven-hardened version, as a "support" for a fat duck.

The basic recipe usually contains cabbage and salt. Most of the time, carrots are added, and I like to put garlic and coriander seeds in it (a little secret from my mother). The cabbage comes out fragrant and crunchy. I advise you to take advantage of this period, the markets are now full of cabbage. If you don't have a cellar, find room in the fridge for at least 2-3 jars, you won't be sorry.

From the quantities below, I got 3 jars, two small and one larger.

  • 4 kg of cabbage
  • 50-60 g (2-3 tablespoons) of salt once
  • 1 carrot
  • 1 head of garlic
  • 1 tablespoon coriander berries (if you do not like its aroma, do not put)

Peel the cabbage leaves and cut thin strips with a knife. Grate the carrot, grind the garlic, grind the coriander seeds a little in a mortar, enough to break it, to release the flavor.

Mix all in a large bowl, add salt and rub well between hands until the cabbage leaves juice. Place a plate over the cabbage, over which a weight is placed (for example, a large jar filled with water). Leave to ferment at room temperature for a few days.

Several times a day you will need to remove the weight and prick the cabbage from place to place to the bottom of the dish with a long knife or a skewer stick. You move it lightly in all directions and you will see that bubbles come to the surface. This process is necessary for venting the composition and releasing the fermentation gases.

After a few days, depending on the room temperature, the juice will no longer bubble, it will clear up, and the cabbage will brown. It is best to taste and realize immediately when it is pickled. Then put it in clean jars, pressing it well, and when you fill the jar, pour a little juice on top. Pickled cabbage in this way is kept cold and dark (refrigerator, cellar).

For a simple salad, put sauerkraut in a bowl, add chopped onion and olive oil. Ground black pepper is also very welcome in this combination.


How to put sauerkraut in the barrel. Find out the precious secrets from Radu Anton Roman - How to put cabbages in the barrel

* Peel the cabbage from the first leaves and dig into the spine area, then stuff it well in the wooden barrel, with the hole upwards.
* Put salt on each cabbage, and in the barrel, among them are horseradish, dill, corn, thyme, pepper and hard quince slices. Add another layer of cabbage and continue the procedure until the barrel is full.
* A braid of dill twigs is made next to the plug, so that it does not clog, so that the cabbage can be pulled. (Remove and pour back, several times in a row, the juice from the barrel with sour cabbage, to dissolve the salt deposited at the bottom).
* The last layer is salt, not cabbage. Then adjust the lid and press with a tile slab to let the cabbage water faster. Cover the barrel with a clean cloth and leave it like this for a day and a night, without walking on it.
* If after this interval the cabbage has not left enough water to cover it, add boiled and cooled water, enough to cover the composition.


Cabbage can be eaten both raw or cooked, and pickled, being one of the indispensable foods in Romanian cuisine.

The properties of this vegetable are preserved after its fermentation, so that the composition of sauerkraut is found in some of the vitamins and antioxidants present in fresh cabbage, but also trace elements, minerals, ferments and enzymes due to the fermentation process.

Cabbage, both raw and pickled, is rich in vitamins, especially provitamin A, vitamins C and E, but also fiber, elements that ensure cell health. Vitamins B1, B2, B3, B5, B6, B9 are also very well represented.

Fibers are composed mostly of cellulose, and the range of minerals consists of calcium, magnesium, iron, but also trace elements such as iodine, copper, manganese, sulfur.