Is it possible to ferment early cabbage: top 3 recipes for cooking for the winter at home

Having grown early cabbage, they wonder if it can be fermented for the winter. Pickling in the traditional way involves the use of late ripening white cabbage. If you use other recipes, then it is quite possible to ferment an early vegetable for the winter on its own or with other vegetables for long-term storage.

Is it possible to ferment early cabbage for the winter?

In summer, you can ferment early cabbage for the winter, but according to recipes that differ from those for preparing white late varieties.

Vegetable choice

When choosing white cabbage for pickling, pay attention to its appearance. A head of cabbage suitable for s alting is distinguished by the absence of brown and black dots, aphids, larvae and other insects. The forks should be dense, resilient, with a slight sweet smell.

Ingredients

The main ingredients for sauerkraut include vegetables and s alt. Often used as an addition, carrots, bay leaves, black and allspice peas. Rarely add sugar, honey, beets, sour apples and other vegetables, fruits and berries.

Preparation of containers

For s alting for the winter, it is better to choose jars with a volume of three or ten liters. First, they are thoroughly washed, rinsed from soda and detergent, and sterilized. For this procedure, a microwave, oven, steam from boiling water is suitable. The lids are boiled.

How to ferment young cabbage at home

Recipes for making sauerkraut differ from pickled cabbage recipes in the absence of vinegar. When fermenting early varieties, it is poured with brine, and not ground, like winter, until juice appears.

Thanks to this method, the future snack turns out tasty and crispy, and grated with s alt will turn into porridge, at best it will be soft, because the early vegetable has thin, delicate leaves.

For a 3 liter jar

Sauerkraut according to this recipe with a minimum amount of ingredients is tasty and stored for a long time.

You will need the following products:

• 2 kilos of early cabbage;
• one large carrot;
• 2 tablespoons of s alt;
• 3 tablespoons of sugar;
• 1.5 liters of water.

The forks are chopped, the carrots are rubbed. Vegetables are gently mixed, placed tightly in a bottle. Fill with brine. To prepare it, boil water with s alt and sugar, cool.

The bottle is covered with gauze in three layers, kept for three days in a warm room, then taken out to the basement, closed with a lid, or put in the refrigerator. During fermentation, the contents of the jar are pierced several times, starting from the second day. This is done to remove the resulting gases, otherwise the finished product may taste bitter and even deteriorate.

For a 10 liter jar

Cabbage is fermented with beetroot slices.

Required:

• 8 kilos of firm cabbage;
• 2 medium beets;
• large head of garlic;
• horseradish root;
• 6.5 tablespoons of s alt;
• 2 faceted shots of sugar;
• 4 liters of water.

Heads of cabbage are cut into pieces, beets and garlic - in plates, horseradish root is rubbed. Prepared products are laid out in a jar in layers. Fill should be up to the shoulders or slightly higher so that the filling completely covers the contents of the container.

Boil water with s alt and sugar for three minutes, cool to room temperature. Pour the vegetables with the resulting brine and take the workpiece into the cellar. After a week, the snack is ready to eat.

For instant cooking, vegetables are left at room temperature, and only after ripening they are taken out to a cool room.

Cooking barrel cucumbers with sugar

Sauerkraut is a very he althy product, and prepared with cucumbers is not only he althy, but also tasty.

For a snack you will need the following products:

• 5 kilograms of cabbage;
• 1.5 kilograms of cucumbers;
• 500 grams of young carrots;
• bunch of dill.

For filling:

• 0.5 liters of purified water;
• 100 grams of sugar;
• 25 grams coarse s alt.

Washed cucumbers are soaked for several hours in cold water. Thinly chop heads of cabbage, chop greens.

A layer of cabbage, a row of cucumbers with herbs are placed in a suitable dish. Thus, the container is filled to the top. After that, the filling is prepared - s alt and sugar are dissolved in water, boiled. Then cool completely. The vegetable preparation is poured with brine, a load is placed on top.

Further storage

The shelf life of sauerkraut depends on the container and storage location.

1. A vegetable pickled in a barrel can be stored in a cellar at plus four degrees for eight months.
2. Snack prepared in a glass container can be eaten for three months.
3. Pickled cabbage can be stored throughout the winter on the balcony in an enameled bucket. With the onset of severe frosts, it can freeze, it is not recommended to store a defrosted product for more than three days.
4. The pickled vegetable is stored in a plastic container at a temperature not exceeding four degrees for only a week.

Recommended