Probably, there are few people who would not like crunchy sour cabbage. I suggest you just prepare two recipes using cabbage pickling and marinating. Take note, because this dish can just put on the table as an appetizer, and add when cooking cabbage soup, various salads, fried potatoes, etc.
pickled cabbage
Be sure to select a cabbage of late varieties, but only to see that she was not rotting and "Accents" frosts. If you like sharp little cabbage, we can put it at the root of horseradish marinating. He will give a piquant taste, and, due to the content of tannins, prevent softening of cabbage pickles, and cabbage is crisp.
Recipe
You will need:
- sprouts - 2, 5kg;
- carrot - 0.7 kg;
- sol. oil - 100 g;
- Garlic - 4 teeth;
- water - 1 liter;
- Vinegar 9% - 100 ml;
- Lavrushka - 4 pcs .;
- Carnation - 4 pcs .;
- peas peppers - 12 pcs .;
- Sugar - 100 g;
- Salt - 70 g
How to cook:
Cut cabbage approximately equal strips. It you only play into the hands, first of all, a vegetable evenly promarinuetsya, secondly, if you cooked meal might want to add to a salad or soup, there will be huge pieces that spoil the whole beauty. Carrots grate. Garlic cut into slices. Put all that I transferred into the container.
Boil water and dissolve therein the salt, sugar, enter all seasonings, vinegar and oil. Allow the brine to cool to a warm state, and pour them cabbage.
You need to put on top of the yoke, and leave the cabbage marinate for 10 hours. Next you need to spread out a dish of banks and put into the refrigerator. After 12 hours the cabbage will be ready for use.
See also: As deduced from the joints and the whole body uric acid
Sauerkraut
To prepare the sauerkraut also need to select only late varieties of vegetable. Now, by the way, it's time to start harvesting. If you have a cellar, it's just wonderful. You can even all winter pickle, pickle cabbage, and can at the ready just a lot of sauerkraut, and enjoy your favorite dish at least the year.
Recipe
On the three-liter jar you will need:
- sprouts - 2-2.5 kg;
- Carrots - 1 pc .;
- Lavrushka - 3-4 pcs .;
- sweet pepper - to taste;
- Water - 1.5 l;
- salt - 50 g;
- sugar - 2 tbsp
How to cook:
Boil water and dissolve therein the salt and sugar. In the meantime, you can prepare vegetables. On top of head, remove the leaves, chop vegetables as you like it more. Carrot grate and mix with the cabbage to make it evenly throughout.
Fold the lettuce in a jar, tamping vegetables, and gradually adding bay leaves and pepper. Fill up to the top brine in a jar, which must be given pre-cool to a warm state. Cover the jar, put in some capacity (better in the pelvis), and leave in a warm place, let the juice flows. For two days you have to pierce the cabbage to the bottom of a wooden stick, so that the air can escape. And see that all sprouts from the top was covered with brine. After 3 days, the cabbage can be rearranged, and let it stand another day under the lid closed in a cool place. You can immediately try it, it might be fermented faster. To improve the taste of the dish, you can add it with pickled berries cranberries and dried dill. Additional acidity and delightful flavor, improve the quality of cabbage!
Bon Appetit!
See also: 7 state of your nails, which can be said about the problems in the body
Original article posted here: https://kabluk.me/poleznoe/marinuem-i-kvasim-kapustu-dva-super-recepta.html
