Salt the cabbage in a plastic bowl. How to salt cabbage for the winter at home - the correct salting of cabbage in a jar or barrel. How to salt whole cabbage in a barrel
Autumn-winter is the most favorable season for pickling cabbage. By this time, the vegetable is ripe and completely ready for further use... For fermentation, you need to prepare cabbage and other vegetables, spices, a sharp knife, a shredder, oppression and, of course, a container. Is it possible to ferment cabbage in a plastic bucket? This is what will be discussed in the article.
How to ferment cabbage?
A more suitable container than not to be found. But it is difficult to store it in the apartment, and the cabbage will turn out to be too much. Another problem is that it is difficult to buy a container of the required volume and from a good tree.
A large enamel saucepan is suitable for fermentation. Make sure it is chip-free. Otherwise, you risk spoiling the cabbage: it can acquire an unattractive grey colour and unpleasant taste.
If you need a small amount sauerkraut, then a glass container is suitable for this: a three-liter jar or a five-liter bottle.
In no case should you take containers made of metal, for example, aluminum or stainless steel. Typically, acid reacts with metal during fermentation. Cabbage absorbs everything and loses its taste and usefulness. Many people ask the question: is it possible to ferment cabbage in a plastic bucket?
Plastic buckets are now produced for cold food. Some of them sell fermented milk products, mayonnaise, salted fish, and so on. But is it possible to ferment cabbage in a plastic bucket, because during fermentation acid appears, which, one way or another, reacts with plastic? Sauerkraut absorbs smell and it is not known what elements. And the buckets are not always made of the right plastic. Other impurities may be included. So, using low-quality containers, we risk not only spoiling the taste of the dish, but also our health.
But what if there is no other suitable container? Is it possible to ferment cabbage in a plastic bucket? Yes, you can, but you just need to listen to the following recommendations:
- Be sure to buy a food-only plastic bucket. Do not hesitate to ask the seller for a certificate in order to ensure the quality of your purchase.
- Buy buckets that are not colored plastic. It is best to take colorless, like for a can, or white, like the one in which sour cream is sold in stores.
- Wash the new bucket several times. Then take water to the top and leave for a day. Then dry it outdoors.
- You can ferment cabbage in a plastic bucket by placing a plastic bag in it. Use only a food bag. You can also use cling film to cover the inside of the bucket.
- You need to ferment the cabbage in a plastic bucket until cooked. Then it is better to put it in glass jars. Tamp the cabbage and pour over the resulting juice.
Choosing cabbage for pickling
In a plastic bucket? First you need to choose the right vegetables. Medium and late varieties of cabbage are the most suitable for harvesting for the winter. They contain sugar, which is necessary for the fermentation process. Experienced housewives recommend taking those heads of cabbage that were caught by a little frost, and they lay for a while. Then the cabbage loses its bitterness. But avoid frozen vegetables.
For pickling, you need to choose intact and tight cabbage heads. Leaves should be free of rot and wormholes. Large heads of cabbage are recommended. The result is more shredded leaves and less waste.
What can be added to sauerkraut
Fermentation is impossible without salt. It is best to take the usual cooking, and even coarse grinding. If they started pickling for the first time, then it is worth adhering to the proportions indicated in the recipe. Experienced housewives salt by eye and to taste that meets the needs of the family.
Bay leaves, black peppercorns, sweet and hot peppers, horseradish, apples, cranberries, pumpkins, lingonberries, plums, currant leaves and even oak bark are added to sauerkraut. And of course, there should be carrots, cut into thin circles or chopped on a coarse grater. It gives the cabbage flavor and crunchiness.
To change the color, some housewives put table beets cut into slices in cabbage or add its juice. In sauerkraut, all vegetables or fruits must be cut into strips.
How and where to cut a cabbage head
A wide and long one is suitable for cutting cabbage; it must be well sharpened. Sometimes they use a special cut for cabbage, but it cuts the leaves too finely, and they are not very suitable for pickling.
You can find a shredding board, just remember that her knives are very sharp and easily hurt. Therefore, you need to learn how to use it and be extremely careful.
Chop cabbage is best done on a wide table or large wooden cutting board... Shredded leaves can be left here or poured into an enamel bowl, where we will mix all the ingredients.
There are several ways to cut cabbage. In most cases, the head of cabbage is cut in half and then not chopped too finely. You can also cut the cabbage into squares. There are ways to ferment quarters, halves, and even whole heads.
Shredded cabbage is combined with salt, spices, carrots and other selected ingredients. Mix thoroughly with your hands and leave for a while until the first juice appears.
Sauerkraut bookmarking and storage technology
Can I ferment cabbage in a plastic bucket? Yes of course. You just need to adhere to a certain technology. We begin to put the prepared vegetable mixture into the container. The bottom of the container should be covered with washed cabbage leaves. Next, fill in the cabbage and tamp it tightly. Typically, a wooden rolling pin is used. But you can also hand. We ram each layer of the mixture until liquid appears on the surface. Cover the top with a cabbage leaf and a white natural cloth (you can use a piece of gauze). They also use a wooden circle, plate or lid, which is smaller than the diameter of the container neck, but does not leave a large distance from the walls. Be sure to put oppression on top. For this, a stone, a weight (wrapped cling film) or a container with water.
We leave the container with cabbage for three to four days in a room, the temperature in which is not less than 17 and not more than 22 degrees. In such temperature conditions during this time, fermentation of cabbage takes place. As a result of this process, a lot of juice will be released, so put the container in another container into which the liquid will drain.
Indicators of correct fermentation are considered to be gas bubbles and foam on the surface. The foam needs to be collected from time to time. In order for the cabbage to evenly sour and to release gas, it must be pierced with a long wooden stick. This will remove the bitterness of the sauerkraut.
The termination of the release of liquid and gas indicates the completion of fermentation. The product is worth tasting. Cabbage should have a pleasant sour taste, slightly orange color and a specific aroma.
The container with sauerkraut is placed in a cooler place and stored at a temperature of 0 to 5 degrees. Some housewives practice freezing sauerkraut. The finished product is placed in freezer bags and placed in the freezer. To use, it is enough to defrost the cabbage. It is worth noting that neither taste, nor aroma, nor useful properties are lost.
Sauerkraut in a plastic bucket: recipe
To get 10 kilograms of shredded cabbage, you need to take 12 kilograms whole.
Separate the upper leaves from the head of cabbage, divide it in half and cut out the stump. Shred cabbage and mix with carrots cut into strips (300-400 grams), salt (no more than 250 grams), add bay leaves, as well as other vegetables or fruits.
Put cabbage leaves on the bottom of the bucket. Fill on top with the mixture and ram it so that liquid appears above the layer. Cover the top of the cabbage with leaves, cover with gauze and place the load.
The fermentation process will last from 3 to 5 days. Do not forget to collect the foam and pierce the cabbage with a stick to the very bottom. Every day you need to wash the gauze and wash the load. Store ready-made sauerkraut in a cool place.
Recipe for sauerkraut in a plastic bucket with whole heads
For this method of fermentation, you need to take dense and small heads of cabbage. Remove the top leaves and carefully cut the stalk. Place the prepared heads of cabbage in a container, line the bottom with oak bark, and put currant and cherry leaves on top of the cabbage.
Prepare the brine: dissolve 500-600 grams of salt in 10 liters of water. Pour over the cabbage so that the liquid completely covers the heads of cabbage. Cover with gauze wooden circles, put oppression.
Sauerkraut recipe with lingonberries (cranberries)
Chop 10 kilograms of cabbage, add 400 grams of carrots, cut into strips, salt (50-100 grams) and mix thoroughly.
Pour the mixture into a container, tamp each layer and sprinkle with lingonberries (cranberries). In total, you will need 700-800 grams of berries. The last layer should be cabbage. Cover with a cabbage leaf, cloth, plate and oppression.
Spend every day water procedures for oppression and fabric, pierce the cabbage with a stick and collect excess foam. This recipe is perfect for pickling cabbage with apples or pumpkin.
Sauerkraut sauerkraut in its own juice is not only nutritious, but also very useful. It contains vitamins B and C, which are stored for a long time. Don't be afraid to ferment your cabbage. The suggested recommendations and secrets will save you from mistakes, and the cabbage will turn out to be very crispy and aromatic.
kerescan - Aug 25th, 2015
Home salting cabbage for the winter for all of us, it would seem, has long been known. But, are you doing everything right and how tasty do you get sauerkraut? In this recipe I will try to tell you in detail how to salt cabbage, what processes occur during fermentation and what to do so that the cabbage does not over-acid, does not taste bitter, but always remains as fresh - tasty and crunchy.
And so, how to pickle cabbage for the winter at home correctly.
Let's start with the fact that medium and medium cabbage varieties are suitable for salting. late ripening... Peel the cabbage heads, cut off the stump, remove the top leaves, wash, cut into 4 parts and finely chop.
We also finely chop (chop on a coarse grater) the carrots. You can also add whole or chopped apples to cabbage, the best choice for pickling is Antonovka, red bell pepper, lingonberries, cranberries, cumin. The taste of cabbage is improved by berries and apples, and vitamin C is better preserved with pepper. Between chopped cabbage, you can place whole heads or heads of cabbage, cut in half.
Sour cabbage, preferably in wooden barrel or a tub, but in the absence of one, an enamel pan will do. Only now you need to remember that cabbage will be stored less in a saucepan than in a barrel or tub.
Thoroughly wash the pickling container, scald it with boiling water, put a layer of cabbage leaves on the bottom, then cabbage, chopped and rubbed with salt, to which we add apples, carrots, berries, bell peppers or something one of the above. The layer thickness should be approximately 5 cm.
Next, we continue salting the cabbage by tamping it with a board or with our hands. But cabbage should not be compacted very much so that it is not soft. So we fill the tub to the top, leaving less than 10 cm on top. At the top we lay out whole cabbage leaves, cover with a clean linen cloth, and then with a washed wooden circle that fits well under the tub. Press down the circle with a clean stone on top. To prevent the cabbage from spoiling and darkening, the circle should always be covered with brine.
For 10 kg of peeled cabbage, take 7-10 pcs. carrots and apples, 1 glass of lingonberries or cranberries, 2 g of caraway seeds, about 250 g of salt.
Cabbage turns out to be tasty if 1/5 of the salt that is required in the recipe for cabbage is replaced with sugar. Sugar speeds up the fermentation process. If we add sugar to the cabbage, then instead of the prescribed amount of salt, take 200 g of salt and 50 g of sugar. The rest of the ingredients are the same.
Cabbage tastes perfect when it ferments at 18-20 ° C for 7-11 days. If the room temperature is higher, then fermentation go faster and the cabbage will not be so tasty, and if it is lower, the fermentation slows down, little lactic acid is released and the cabbage will taste bitter. Gases are released during fermentation and must be removed. How to do it? Just pierce the cabbage with a long stick to the bottom in several places. This procedure should be done every day.
First, the cabbage will increase in volume and the brine may overflow. It should be scooped into a clean container, and then, when fermentation stops, add it back to the container.
Also, it is necessary to always remove the foam from the surface of the cabbage, as harmful bacteria grow in it.
Cabbage is considered ready if bubbles cease to form on the surface and the brine becomes transparent.
Now, we will prepare the cabbage for long-term storage: wash and scald the rag, circle and stone with boiling water, rub the sides of the tub with a cloth. Before wiping, we moisten the cloth in a strong saline solution. If the cabbage is stored for a long time, then you need to do this all the time, as mold forms.
Sauerkraut should be stored in a room with a temperature of about zero. Cabbage should always be covered with brine - without brine, vitamins are quickly destroyed in it. Neither should you rinse the cabbage, as you can wash out valuable minerals.
Just like in a barrel, you can ferment cabbage in glass jars, but the fermentation process of cabbage in a jar is shorter in time - only 3 days. When the cabbage is fermented, it should be covered with a tight lid and kept in the basement or refrigerator.
Sauerkraut in a barrel or tub keeps well all winter. It is good as a salad with onions, and fried as a side dish for meat. Also, you can cook first courses from sauerkraut (skits, borscht). And if you pickle cabbage with whole small heads of cabbage, then in winter you can cook stuffed cabbage with rice and meat. What methods of salting cabbage do you use? What are the secrets of pickling cabbage in your family? As always, I'm waiting for feedback in the comments below the recipe.
One of the simplest, most delicious and economical dishes is sauerkraut. And the knowledge of how to salt cabbage in a barrel will never be superfluous, since this cooking method allows you to get a real delicacy. Many housewives have their own family secrets, passed down from generation to generation, and providing the unique taste of sauerkraut in barrels.
How to choose cabbage for sourdough
The best head of cabbage for sourdough will be the one that is cut in early October, before the first frost. Late varieties of cabbage are ideal for sourdough. The most crunchy and mouth-watering sauerkraut comes from light, almost white heads of cabbage.
When choosing a cabbage fork, you need to squeeze the head of cabbage a little, it should crunch. It is also worth paying attention to whether the cabbage is not cut 
top leaves, as this could mean that the cabbage is frozen over and the seller cut them off to hide it.
How to prepare barrels for cabbage sourdough
In the event that the barrels were stored in a cool place, it will be enough to rinse them with ordinary baking soda and pour over boiling water. Then the barrels need to be filled with water and left for a week, at first there may be a slight leak in the connector areas. After the wood swells with water, the flow will stop.
When fermenting cabbage in oak barrels, the taste is rich, natural and pleasant. And here is the use plastic dishes affects the taste of cabbage not in the best way, spoils it, since plastic does not allow air to pass through.
Barrel is considered the tastiest. This method of salting is not very popular today, since most housewives prefer to ferment cabbage directly in jars. However, it is the barrel ambassador for old technologies allows you to get the most delicious and crispy cabbage.
It is important to remember that when choosing salt, you should give preference to simple rock salt, the use of iodized salt can lead to softening of the cabbage. On average, the concentration of salt should be one tablespoon per kilogram of chopped cabbage. This amount of salt will be enough if you salt the cabbage with the addition of brine. If cabbage is cooked without brine, then the amount of salt must be slightly increased.
It is advisable not to shred the cabbage very finely. Some housewives cut the vegetable into squares, or into several parts. It is possible to use a stump when fermenting only if there are no nitrate compounds in it. That is, cabbage grown with your own hands can be salted along with the stump, but if the head of cabbage was purchased from an unknown seller, then it is better not to risk it.
Most often, when fermenting cabbage, grated carrots are added to it, it gives a pleasant aroma, makes the cabbage more crispy. Lingonberries can be added to increase acidity. 
, cranberries, sour apples. To change the usual color of cabbage, you can add beets 
, and then the shredded cabbage will take on a raspberry color. It will not be superfluous to add black and allspice, fresh hot peppers, cloves, caraway seeds to the cabbage.
It is best to store sauerkraut in the cellar; if it is not available, you can use the refrigerator for storage. The optimum storage temperature is 0 to 2 degrees Celsius. Negative temperatures have a bad effect on the taste of cabbage - after defrosting, the workpiece becomes too soft, it stops crunching.
If you want to ferment cabbage in a barrel, you must follow certain rules. For example, it is recommended to sprinkle the bottom of the barrel with rye flour, then lay a layer of chopped cabbage, a layer of salt, and a layer of grated or chopped carrots. When laying, cabbage should be lightly tamped, but not too much, so that it does not become soft later.
After stacking, you need to leave a little space in the barrel, that is, you should not fill the container to the brim, otherwise the juice may spill out of the barrel. Cover the cabbage with clean cabbage leaves, then boiled cotton cloth and a clean wooden circle (you cannot use plywood or chipboard, as they contain harmful substancesthat can go into cabbage). Oppression is laid on a wooden circle.
Cabbage is fermented at room temperature for two weeks. The lower the temperature, the longer the leavening process will take. The foam that will appear during the fermentation process must be removed. Periodically, it is recommended to pierce the contents of the barrel with a long, clean rod to release the gas. After the end of fermentation, the cabbage is placed in a cool place with a temperature of no more than three degrees. The cabbage should always be covered with brine during fermentation.
You can ferment cabbage not only chopped, but whole. To do this, you need to remove the upper leaves, cut out the stump, or simply cut it with a cruciform incision so that the salting passes evenly. The removed top leaves can be used to fill in the voids between the heads in the top rows. You need to try to lay the cabbage evenly, half carrots are placed between the cabbage heads. Tomatoes and bell peppers can be added, this will also greatly improve the taste of the sauerkraut.
The laid cabbage is poured with brine (350-400 g per 10 liters of purified water), the cabbage heads are covered with linen cloth, a crosspiece and a load on top. Traditionally, clean (preferably boiled) stones are used as cargo, which are chemically neutral and do not affect the taste of cabbage in any way.
The fabric should be regularly washed and boiled to get rid of the formed mold. The crosspiece and the load should also be periodically treated with antiseptics to avoid mold growth.
