Sauerkraut: a recipe like on the market with whole heads with a photo

Sauerkraut is an incredibly delicious dish. Its benefits are due to the antiseptic properties of the product and the high content of vitamins A, B, C, D, E. Due to the natural fermentation process, more useful substances are retained in the dish. Compliance with the cooking technology allows you to get a very tasty snack at home.

Recipe for whole heads

Sourdough recipes are very easy to make and don't require a lot of ingredients. The advantage of sourdough with whole garlic lies in the naturalness of the product and its aesthetic beauty.

Ingredients:

• 1 kilo whole garlic;
• 600 milliliters of water;
• 30 ml acetic acid 6%;
• 30 grams of s alt.

Freshly harvested heads are used to make pickled garlic.

1. The heads are not separated from the husk. The finished product is poured with cold water and left to soak for 6-8 hours.
2. Pre-prepare banks. The soaked heads are tightly placed in a container.
3. To prepare the brine, s alt and vinegar are added to 600 ml of water. Bring the marinade to a boil.
4. Jars are poured with cooled marinade and covered with a clean sheet or gauze. S alting is cleaned in a cold place for 10-14 days. Periodically check it and add the marinade.

Ready-made jars with pickled garlic heads are closed with plastic lids. Garlic for the winter is removed in the refrigerator or basement.

Recipe with fragrant herbs

Sauerkraut is not only he althy, but also delicious. Recipes with spices add a special fragrant flavor to the sourdough.

Ingredients:

• 1 kilogram of young garlic;
• 2 tablespoons of s alt;
• 1 liter of water;
• 1 hot pepper;
• 2-3 sheets of horseradish;
• 8-10 allspice peas;
• 6-8 bay leaves;
• dill, currant, cherry leaf to taste.

The indicated products are for 8-10 servings. Fresh ingredients are used for cooking.

1. Preparing the marinade. Add 2 tablespoons of s alt to a liter of water and bring the brine to a boil. We prepare the brine without vinegar.
2. Preparing food. We wash the heads under running water. The husk is completely removed. We share the cloves among ourselves.
3. Spread garlic cloves evenly into pre-prepared jars. In each jar, add a piece of hot pepper, sweet peas, parsley, currant and cherry leaves. We distribute the spices evenly among the jars.
4. Jars fill with cold marinade and put in a cool place. Sour garlic should be 3 weeks. During the entire period, we check the brine and add it if necessary.

If the garlic needs to be canned, drain the old brine after 3 weeks. Banks are filled with new brine, prepared according to the previous recipe. Preservation is rolled up with metal lids and put away for storage. It should be noted that the fermented dish is stored without twisting for several months.

Secrets of successful and tasty sourdough

All culinary experts know that the dish turns out successful in Armenian style only if you follow certain rules.

1. Choice of heads. Only large strong garlic is suitable for sourdough.
2. Sourdough method. If the crop has just been harvested, the husk has not had time to dry, the whole heads should be fermented. When using old heads, the husk is removed to the bottom layer. The slices are separated from each other.
3. Pigment in sourdough. Fans of sourdough as in the market are advised to add hot peppers to the marinade.
4. S alting process. Fermentation is accompanied by a fermentation process. The brine is partially poured out of the jar, so it requires periodic checking. If there is not enough liquid, you need to add fresh brine to the jar. Sourdough recipes do not allow pure water to be added.It spoils the final taste of the dish.
5. Sour taste. A more sour taste and a specific smell is obtained if a tablespoon of 6% acetic acid is added to the brine.

A milder taste of the dish is obtained by fermenting cloves with beets. Beetroot juice gives them a pink tint. Depending on taste preferences, garlic is fermented with cucumber pickle, beetroot juice, rye flour. Flour contributes to the faster growth of lactic acid bacteria, which ensure the fermentation process. In such a recipe, the growth of putrefactive bacteria is almost impossible. They are suppressed by lactic acid fungi.

Consequently, the product is stored longer without additional processing.

The above sourdough recipes are great not only for cloves of garlic, but also for fresh sprouts.

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