Step-by-step recipes preparing dumplings with pumpkin, raisins, cottage cheese and spicy herbs

2018-04-09 Rida Khasanova

Grade
recipe

4559

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

1 gr.

Carbohydrates

38 gr.

178 kcal.

Option 1: Classic recipe for dumplings with pumpkin

An excellent option to prepare dumplings for breakfast, lunch, afternoon snack or dinner. This universal dish is suitable for children and dietary nutrition. You can cook dumplings with pumpkin every day. The dough used is very simple, and the filling contains so many vitamins! In addition, a portion of homemade dumplings also carries a huge charge of energy and vitality.

Ingredients:

• 0.45 kg wheat flour;
• testicle;
• a couple of pinches of salt;
• 0.12 l of water;
• 0.4 kg of fresh pumpkin;
• sugar to taste;
• a packet of vanillin.

Step-by-step recipe for dumplings with pumpkin

The first step is to do the dough. For this, whisk the egg. Combine with water and salt. Stir. Add sifted flour. Mix the mixture thoroughly with your hands. Mix together all the flour to make the dough ball smooth and elastic.

Rinse the pumpkin and peel off the skin. Cut the pulp into small pieces. Can be done in thin plates. Sprinkle the slices with a mixture of sugar and vanillin. It's better to put it all in a fine-mesh sieve. If the pumpkin produces juice, it needs to drain.

Take a piece of dough. Cut it into a couple of pieces. This will make it easier to roll it out on the table. Take one piece at a time. Use a long rolling pin to form it into a thin layer. Roll out starting from the center of the piece. Arm yourself with a round mold of the desired size. Cut out the circles. Place the filling on the halves of the circles so that there is room left for pinching the dumplings.

Boil about two liters of water in a saucepan. Add a little salt. Carefully transfer the semi-finished products into the water. Cook until done. IN ideal, they should float to the surface and boil over low heat for another 7-9 minutes.

Serve hot. If you have fresh, juicy pumpkin, be sure to drain the juice after cutting it. You can use it for another recipe or just drink it - there is benefit in every drop. But juice is harmful for semi-finished dumplings. Because of it, the dough will disperse and all the filling will come out.

Option 2: Quick recipe for dumplings with pumpkin

Now we’ll tell you how to quickly prepare dumplings with pumpkin. It's simple. Will need easy recipe dough, and a very ordinary grater for chopping fresh pumpkin. The rest is a matter of technique!

Ingredients:

• 0.1 liter of dry alcohol (martini, white wine or something else);
• 2.5 cups wheat flour;
• 4-5 tablespoons of vegetable oil;
• a pinch of salt;
• 0.3 kg pumpkin;
• sugar to taste.

How to quickly cook dumplings with pumpkin

First, start kneading the dough. Pour alcohol into a bowl. Add liquid oil and salt. Then sifted wheat flour. Knead the dough by hand. You should get a homogeneous lump that will not stick to your hands. Leave it on the table for half an hour. Just cover it so it doesn't get too windy.

Grate the peeled pumpkin. Squeeze the mixture from the juice with your hands and drain the liquid. Mix the thick mass with sugar. Be prepared for more juice to appear. It will have to be drained again.

Form the dough on the table into a sausage. Using a knife, cut into small pieces according to the number of future semi-finished products. Roll each piece into a round circle. This is a preparation for dumplings. Use up all the dough this way.

Place the filling on the blanks; you don’t need much. A tablespoon of pumpkin will be enough for a piece with a diameter of 15 cm. Fold the circles in half, pinch the edges. To do this, arm yourself with a fork or the dull side of a table knife.

Formed dumplings should be used immediately. That is, boil in salted water or freeze for future use. To freeze, place semi-finished products on cutting board, covered with paper, film or foil. Put it in the freezer. When the products have set in the cold, transfer them to a bag or container for storage in the freezer.

Option 3: Dumplings with pumpkin and raisins

Children will definitely like sweet dumplings with a delicate filling. So on the menu for children's table another useful one will appear delicious dish. In addition, the dumplings themselves can be molded into small ones, using a ring with a diameter of 9-10 cm to shape the dough. This way the dish will turn out not only tasty, but also very convenient to eat.

Ingredients:

• a third of one glass of water;
• 0.4 kg wheat flour;
• one testicle;
• a pinch of salt;
• 0.3 kg pumpkin;
• a handful of raisins;
• a couple of tablespoons of heavy cream.

How to cook

Combine the beaten egg, salt and water in a bowl. Add half the specified amount of flour. Stir the mixture so that there are no lumps. Pour the rest of the flour onto the table in a heap. Make an indentation with your hand. Pour the liquid mixture into it. Using your hands, quickly gather the flour from the edges into the center. Knead a dough that is homogeneous in structure. Leave it on the table for now, covered with a towel or film.

Grate a piece of pumpkin on a fine grater. Squeeze out the juice - this is very important.

Take seedless raisins, rinse them thoroughly in warm water. You can soak it in boiling water for a bit to make the berries softer. Then grind the raisins into a paste. Combine with pumpkin and heavy cream. Stir the mixture - this is the filling for future dumplings.

Roll out the dough into a thin layer - no more than 2 mm thick. Using any round cutter, cut out the blanks. Place a little filling on each one. Make dumplings. Be sure to seal the edges well so that the filling stays inside.

Option 4: Dumplings with pumpkin and cottage cheese

For the recipe, use any cottage cheese - soft or dry grain. In any case, the juicy pumpkin will make the filling tender and soft.

Ingredients:

• one testicle;
• two glasses of wheat flour (+ for dusting);
• half a glass of milk (or cream);
• a pinch of table salt;
• 0.2 kg pumpkin;
• 0.2 kg cottage cheese;
• sugar to taste.

Step by step recipe

In a bowl, whisk the egg, milk and salt. Add some of the sifted flour. Shake. Now put the whisk aside. Pour the rest of the flour into the bowl and knead the dough by hand. An elastic and soft lump should not blur in your hands.

Grind a piece of pumpkin on a grater or puree it using a blender. Stir in cottage cheese and sugar. Adjust the amount of sugar to your liking. Mix the mixture thoroughly until smooth.

And then roll out the dough, cut out the blanks in the form of circles. Place the filling on them thin layer. Close and pinch the circles at the sides. Use your fingers or special device for molding dumplings and pasties.

Boil water and cook semi-finished products until cooked. Serve them to the table with sour cream sauce or fruit jam.

Not only pumpkin is suitable as a filling. Use chopped fruits or berries according to your taste. Just don’t forget to drain the juice, otherwise the semi-finished products will disperse during cooking.

Option 5: Custard dumplings with pumpkin and herbs

The mint in the recipe gives a fresh note to the taste of the dumplings. The filling combines chopped herbs with pumpkin and agar-agar. The result is dumplings, inside of which there is delicate pumpkin jelly with mint - original in taste and interesting in appearance!

Ingredients:

• two spoons of sour cream;
• half a glass of water;
• two spoons of mayonnaise;
• 0.45 kg wheat flour;
• 0.5 tsp. salt;
• honey to taste;
• 1 tsp. agar-agar;
• 0.35 kg pumpkin;
• a few fresh mint leaves (or 1 tsp dry herb).

How to cook

Choux pastry is prepared as follows. Boil water, remove from heat. Add sour cream, mayonnaise and salt to it. Stir. Add half the flour. Knead the dough with a wooden spatula using quick and vigorous movements. It is inconvenient to use a silicone spatula here. Add the rest of the flour to the dough, knead the dough with your hands.

Turn the pumpkin into puree or pulp using a blender, food processor, or a simple meat grinder. Warm it up a little and mix with honey. Drain the liquid into a cup.

Mix agar-agar powder into pumpkin juice. Leave for 10-14 minutes to swell. Combine this mixture with sweet pumpkin and chopped mint. Boil for a minute, bring to room temperature. You can cool the mass a little.

Pumpkin dumplings don't have to be sweet. For example, a filling of pumpkin, cottage cheese, chopped parsley and salt is suitable. And this is no longer a dessert, but a full-fledged hot second course for lunch or dinner.

Bon appetit!

Good afternoon. I close this article summer season and preparing winter supplies.

I want to offer you recipes for sauerkraut, which will certainly appear on New Year's table as a main appetizer and which guests will praise as long as they are able to talk.

So take your time and stock up. I'm sure they will be useful to you, because New Year is just around the corner.

I selected recipes for preparations only in jars, since in apartment conditions, fermenting cabbage in barrels and huge pans is not very convenient.

Classic recipe for cabbage for the winter with brine for a 3-liter jar

Let’s start, of course, with, as they say, “grandmother’s” recipe, which requires a minimum of ingredients.

Ingredients:

• White cabbage - 2.2-2.5 kg
• Medium sized carrots - 2 pcs.

For the brine:

• Water - 1.5 l
• Salt - 2 tbsp
• Sugar - 2 tbsp
• Peppercorns and bay leaf- optional

The quantities of ingredients are indicated to fill one 3-liter jar.

Preparation:

We start by preparing the brine. Boil water in a kettle and pour it into a saucepan. Add salt and sugar.

If you want to add spices, you can throw in a couple of bay leaves and literally five peas of allspice

We leave the future brine to cool.

While it cools, we do the vegetables.

We take cabbage, remove the top green leaves and cut off a piece of the weight we need.

Cabbage should be sweet. If it is bitter, then the bitterness will remain when fermented.

Cut it into small strips and put it in a deep bowl, in which we will mix it with carrots.

Peel the carrots and grate them on a coarse grater. Add it to the cabbage and mix.

There is no need to mash or grind the vegetables; regular but thorough mixing is sufficient.

After this, put the carrots and cabbage in a jar. We lay it tightly, but do not compact it.

Now you can pour the cooled brine into the jar.

Do not pour boiling water under any circumstances; the brine should be at room temperature so as not to destroy a lot of useful substances contained in cabbage.

If you have followed all the proportions, the brine will fill the jar right up to the neck.

Now the longest but inevitable process begins - fermentation. It will last three days, during which the jar should remain open at room temperature. To protect the jar from midges and other small insects, cover the neck with gauze.

During these three days, carbon dioxide will form in the jar, which, coming out, will push out part of the brine. Therefore, the jar needs to be placed in a basin in which this brine will accumulate. And you will fill it back every day.

In addition, twice a day (morning and evening) it is necessary to pierce the sauerkraut with a wooden stick (for example, chopsticks) to facilitate the free release of carbon dioxide.

By the end of the third day, fermentation ends. This is easy to understand by the fact that the brine stops bubbling.

Now you can close the jar with a nylon lid and store it in the refrigerator.

Don't forget: the shelf life of sauerkraut in the refrigerator is 8 months

Cabbage prepared according to this recipe turns out crispy and very juicy. And you yourself know very well how to use the brine after the holidays.

Delicious instant sauerkraut covered in boiling water

It’s a stretch to call this recipe “sauerkraut,” since it skips the fermentation process, which, in general, makes the cabbage sauerkraut. This is more of a marinating option. But thanks to this, you spend not three days on preparation, but only one.

Overall, this is a recipe for those who need something quick, but still crispy and delicious.

Ingredients for a 3 liter jar:

• Cabbage – 2kg
• Carrots - 2 pcs.
• Garlic - 2-3 cloves

For the marinade:

• water -3 glasses
• sugar - 1 glass
• refined vegetable oil - 1 cup
• salt - 3 level tablespoons
• vinegar 9% - 1 glass

Preparation:

Chop the cabbage, grate the carrots on a coarse grater and mix together in a deep bowl.

When stirring, you can mash and grind the cabbage a little, but this is not important.

Place the cabbage in a jar. We place it very tightly, compacting it well and pressing it with our hands. When all the cabbage is laid, place garlic cloves on top, cut into 3-4 parts.

Prepare the marinade. Pour water into a saucepan and place it on high heat. Pour sugar, salt, vegetable oil into a saucepan.

As soon as the marinade boils, turn off the stove, pour vinegar into the pan and mix well.

Carefully pour the hot marinade into the jar with cabbage up to the neck.

The marinade is hot, the jar is cold. Pour in a little at a time so that the jar has time to warm up and does not burst.

We pierce the cabbage with a wooden stick many, many times so that the marinade is evenly distributed throughout the jar.

Now the cabbage should cool down. But this is not done very quickly. Therefore, we take a nylon lid and close the jar. Just not completely, but “on one side” so that there is a gap.

In this form, leave the jar at room temperature for a day or a little less, until it has completely cooled.

After cooling, the cabbage is ready to eat.

It should also be stored in the refrigerator with a tightly closed lid for no longer than 8 months.

Cabbage, sauerkraut for the winter as a barrel, pieces in a jar

And now very original recipe, which will allow you to feel the taste of barrel sauerkraut, although it will be prepared in an ordinary glass jar.

Ingredients:

We will need cabbage, half a loaf of black “capital” bread and salt.

It’s difficult to say exactly how much cabbage to take; it all depends on what pieces you will cut it into to put in the jar. For a three-liter jar you will need from 1.2 to 1.5 kg of cabbage.

For the brine:

• 2 liters of water
• Salt - 5 tbsp

Preparation:

We make crackers from bread. Cut it into pieces, place it on a baking sheet and put it in the oven, preheated to 150 degrees for 20-25 minutes.

At this time, prepare the brine. Everything is simple with this: pour water into a pan, add salt and put it on high heat.

When the water boils, turn off the stove and wait until the brine cools down. Ready.

Cut the cabbage into pieces. You can make the size of the pieces arbitrary, as long as these pieces fit into the neck of the jar.

Now important stage- placing ingredients in a jar. The order is as follows: place crackers on the bottom of the jar. Then comes a layer of cabbage. Then again crackers and again cabbage.

By this point, the jar should already be finished and put another piece of cracker on top of the neck.

Then fill the brine to the very top.

Cover the jar with a saucer and put it in a warm place dark place for a whole week. During this time, it will ferment well, acquire the taste of barrel cabbage and be ready for use.

For further storage, you need to transfer the cabbage to another jar, strain the brine and pour it into the cabbage. We don’t add bread to it; it has already played its role. We store the jar in the refrigerator.

Delicious recipe for cabbage with apples

One of my favorite recipes is sauerkraut with apples. A very tasty combination of sourness and sweetness cannot be expressed in words. We have to try.

Ingredients:

• Cabbage - 2 kg
• Carrots - 2 pcs.
• Apples - 3 medium sized pieces

For the brine:

• Water - 2 liters
• Salt - 4 tbsp
• Sugar - 2 tbsp

Preparation:

We clean the cabbage from green leaves and chop it.

For this, by the way, it is very convenient to use a vegetable peeling device.

We also clean and grate the carrots.

Cut the apples into 4 parts and remove the core.

When all the ingredients are ready, put them in a jar.

The sequence is as follows: put the mixed cabbage and carrots in the first layer and fill the jar a quarter full. Then we put 4 pieces of apples in the corners. Fill the jar with cabbage and carrots and add 4 more pieces of apples. Then again cabbage almost up to the shoulders of the jar, the remaining apples and again cabbage up to the neck.

We do not compact the cabbage into the jar, because... you will need to add more brine

Speaking of brine.

It is prepared in exactly the same way as in previous recipes: water is poured into a pan, salt and sugar are stirred in it. Place the pan over high heat until the water boils. Then remove the pan from the stove and let the brine cool to room temperature.

After that, pour it into a jar with cabbage.

Then the cabbage will begin to ferment, so we put the jar on a saucer and leave it at room temperature for a couple of days. As in the first recipe, it is advisable to pierce the cabbage with a wooden stick a couple of times a day to the best way out carbon dioxide.

On the third day, the almost finished sauerkraut with apples can be put in a cool place (for example, on a loggia), and on the fourth day it will be completely ready, you can close it with a lid and put it in the refrigerator.

Video recipe for sauerkraut with horseradish and bell pepper

And finally, a video recipe for those who still have questions. It shows a method for making sauerkraut with horseradish, but the basic steps remain the same.

That's all for me today. I hope you found something new and interesting for yourself.

Thank you for your attention.

Hello dear readers and blog subscribers! Do you think that I usually make the last of the preparations? Of course, sauerkraut. Since the most delicious cabbage, as they say, should be cut from our gardens at the first frost, which means that this falls in such a time period as October, or November, depending on where you live.

Without this treasure, you can’t cook a single one, or rich cabbage soup, which my whole family simply adores. Therefore, today I dedicate this article to pickling sauerkraut for the winter.

Choose any recipe you like and make this dish, because compared to other types of preparations, it is the simplest and fastest to prepare. Minimum effort, maximum pleasure from such work. And then you can not only make soup from it, but also use it in pies; I also really like to make bigus or fry it with potatoes.

This is my favorite version of cabbage, since it was prepared according to the GOST technology of those times, namely 1956, back then in the USSR. Probably every home has such recipes, so I have this old book that I treasure, this is how my mother and grandmother cook.

The most important thing is that this option does not require much time from you, and a lot of different products. It perfectly combines only cabbage, carrots and salt. Without any seasonings and spices, and without adding vinegar.

We will need:

• cabbage - 3 kg
• carrots - 300 g
• salt - 75 g

Cooking method:

1. Shred the cabbage by hand or on a special grater, depending on how much you are going to prepare.

2. Grate the carrots on a coarse grater.

Important! According to GOST carrots, 10 percent of the total mass of cabbage is taken. Therefore, consider for yourself that 1 kg of cabbage equals 100 g of carrots. Salt is taken at 2 - 2.5 percent by weight of cabbage; 1 kg of cabbage will require 25 g.

Mix the shredded cabbage with salt and mash it well with your hands.

4. Once the cabbage has released its juice and started to shine, it’s time to mix it with the carrots.

5. Now transfer all the vegetable mass into the pan. Take a lid with a diameter smaller than the pan itself. Put it in plastic bag or bag and cover the cabbage with it.

6. Place a pressure on top of the plate or lid. Typically a three-liter jar of water is used.

7. In this form, the cabbage should stand for 3 days at room temperature.

Important! To make sauerkraut tasty, you need to release carbon dioxide with a wooden stick. That is, make punctures on the surface of the cabbage several times during the day. And most importantly, if you don't know why your cabbage tastes bitter, here's the solution, it's all because of this chemical process.

Therefore, it is very important that carbon dioxide escapes and the finished dish does not become bitter.

8. After three days, place the cabbage in a jar or jars. But remember that you must first stir the whole mass with your hands again so that the carbon dioxide is completely released.

Using a special funnel, pour into jars.

9. Fill the jars with the juice, or you can say brine, marinade that has separated.

10. Close with nylon lids and put in the refrigerator. You need to store such cabbage in a cool place, a cellar or refrigerator is best, so that the fermentation process does not resume and the finished sauerkraut does not become over-acidified.

This is such a simple and cool cooking option! Bon appetit!

Video: Cooking crispy and juicy sauerkraut at home

I found a similar cooking option in this video, so you can once again see live how and what is done. But, remember one more trick: if you take a lot of carrots, according to the wrong proportions, such as by eye, then the result may not upset you much. Because if you transfer carrots, the cabbage will lose its crispness, will not be as crunchy and will become soft.

Recipe for quick sauerkraut in a jar

So light and one of best options pickling cabbage at home in a very quick and instant way. This, of course, does not take 15 minutes, but on the third day you can already use it, can you imagine?! Add your favorite spices to add variety and enhance flavors.

The secret and super trick here is that the brine will be prepared separately, but don’t be afraid there’s nothing difficult about it, everything is very simple and easy. Well, of course, as soon as the brine or marinade gets into the cabbage, the same phenomenon called fermentation or pickling will begin, with this method I speed up this process and the dosage of salt will be slightly higher than always. That's the whole trick of science))).

We will need:

• cabbage - 2-3 kg per 1 three-liter jar
• carrots - 2 pcs.
• bay leaf - 2 pcs.
• salt - 4 tbsp
• dill seeds - optional
• pepper - to taste

Cooking method:

1. Do the first thing preparatory work vegetables Wash the cabbage and carrots well.

Next, shred the cabbage or cut it with a knife, usually it looks like a thin strip, although I have seen other options for pickling with petals and pieces, but it seems to me that this is not appropriate if used for general use somewhere in dishes, although anything is possible. It depends on what purpose you are making this blank for.

2. Next on a grater or using a special attachment in food processor grind the carrots.

3. Mix the cabbage with carrots, don’t be afraid to knead, the mass should be uniform so that the juice begins to appear.

It is in this that the cabbage will be fermented. Add allspice, bay leaf and dill seeds. The cabbage should lie quite tightly in the container. In this case, a 5 liter container is used.

Important! Use only rock salt, coarsely ground, and not fine.

Stir the jar of water until the salt is completely dissolved. And then pour this solution over the cabbage. Since all vegetables must be completely covered with brine, make another identical jar of brine. Or you could take a 2-liter jar at once and add 4 tablespoons of salt and water into it.

6. Well, the water completely covered the cabbage. Take a lid or plate and place a weight on it, place a jar of plain water. The next day, after it has been kept warm for a day, fermentation will begin.

And then you will need to use a spoon or stick to push the cabbage apart and release the gas so that it does not become bitter. This needs to be done several times during the day. So all the days until the end of fermentation.

7. On the third day it will completely ferment and gases will no longer be released.

Important! I also forgot to say, place another one under any container, since during the fermentation process it will additionally begin to release its brine, which means that the liquid will increase and it will run.

8. Here’s another interesting one original version cooking, try it, very tasty! Store in a cool place in the refrigerator to prevent it from becoming sour and pungent.

Delicious sauerkraut in 3 liter jars for the winter

Do you want to make tender, juicy and crispy cabbage? Then here's this for you step by step description with a photo, just to help. The recipe is tried and true.

We will need:

• cabbage - 1 head 2 kg
• carrots - 2 pcs.
• salt - 2 heaped tbsp
• sugar - 1.5 tbsp
• water - 1.5 l

Cooking method:

1. First of all, cut the cabbage in half and remove the stalk. Chop very, very finely, at least try to cut it that way.

Important! If you take young cabbage, then the preparation will only be juicier and more tender. Because old cabbage tends to be tough.

Next, take carrots from the current harvest, not the old one, so that they are juicy. You can grate the carrots on a regular coarse grater, but in general it’s better to grate them on a Korean carrot grater so that it comes out fine. Mix the vegetables with your hands, squeezing the cabbage so that it releases its juice.

2. After this, take a 3 liter jar. And morning with the help of improvised means, such as a rolling pin))). So that there is a maximum of cabbage and carrots in the jar and a minimum of air.

3. Make a marinade or brine. Add 1.5 tbsp sugar and 2 tbsp salt to 1.5 liters of water. Stir with a spoon, or put a lid on the jar of water and stir until all the dry ingredients have dissolved.

4. Pour this mixture over the cabbage, just to the maximum, just like in the picture. Leave in a warm place, after one day bubbles will appear. This means that the fermentation process has begun.

5. Therefore, take and speed up this process yourself, pierce it with a stick or other object, in the form of a knife, to release the gas. You will immediately see that the brine is sinking.

Do this procedure at least 3-4 times a day. As soon as the bubbles appear, pierce it immediately))). After three days, close the lid and place in a cool place.

6. This is such a nice cabbage, then you can season it vegetable oil and onions, and use dill as decoration. Bon appetit!

Sauerkraut with apples

Well, this option, just a hero, so to speak, immediately brings to mind our Rus' and my great-grandmother’s stove. The cabbage will be fermented in a Russian barrel, like in the good old Slavic days, and even with apples.

We will need:

• cabbage - almost 20 kg
• Antonovka or Bogatyr apples - 2 kg
• carrots - 1.5 kg
• salt - 70 g per 3 kg of cabbage

Cooking method:

1. Finely chop the cabbage, cut the carrots into strips or grate. Then mix everything in a deep container and add salt, mash well to release the juice. Next, place it in a barrel.

2. Next, cut the apples into thin slices. Stir gently to avoid damaging the fruit.

Important! Before slicing apples, wash them well and remove the cores.

3. Then cover with a lid and put a stone or something like that.

4. Leave in a warm place, after a while you will see bubbles, this is how it should be.

Important! The main thing is not to miss this moment, because if you do not remove the bubbles in time, then bad smell and aroma, and therefore taste.

5. To do this, remove the pressure and pierce the cabbage with a stick.

After three days, put the sauerkraut in a cool place in the cellar or on the balcony. And after two weeks you can eat it! Yum-yum, simply delicious! The longer it stands, the better it will ferment.

Cabbage, pickled with heads of cabbage

Impressed? When I first tried this thing, I said “cool!” This is Serbian technology, it is light and time-saving, you don’t need to chop anything, but you will have to wait much longer than usual for it to be ready. Then cabbage rolls are prepared from such whole cabbage; in Serbia they are called sarma.

As they say, live and learn, and that’s true))). For 20 kg of cabbage, take approximately 1.5 kg of salt. Carrots are not used in this form.

We will need:

• cabbage - 12 kg
• non-iodized salt - 800 g

Cooking method:

1. Wash the cabbage well, remove any bad dirty leaves.

2. Cut out the stalks. Take a head of cabbage and use a knife to cut this place as shown.

3. Hold the knife slightly at an angle to make a pyramid-shaped cut. You will not remove the entire stalk, just the top.

4. Place the head of cabbage in the tank or large saucepan and fill the cut area with salt. Do this with all the heads of cabbage. And leave them like this until tomorrow, until the next day.

5. After this time, the salt will change a little, it will absorb cabbage moisture.

6. Now cut the cabbage in half and place it in a bowl or pan. For 10 kg of cabbage, take 0.5 kg of salt, of which 300 g will be used to fill the holes in the stalk and 200-250 g for brine; fill the container with water (5 l). Place a weight (5 kg) on ​​top and let it stand for a couple of days (2 days) in a warm place.

Interesting! You can put a few apples in there too.

7. During this time, gurgling will begin in the pan and it will begin to ferment. Therefore, after two days, drain the brine into another container. This is done so that the brine is enriched with oxygen and fermentation occurs more actively. Next, place the cabbage again in the same poured brine and apply pressure. This procedure is done once a day. It will be completely ready in 2 weeks.

8. Store it in the cellar and it will need to be eaten before spring.

Bonus: Sauerkraut with beets

Ecologically clean and very tasty cabbage without vinegar with beets and carrots. Well, just lick your fingers, and look how it looks on a plate, just fantastically beautiful and awesome:

I can also advise those who have very little space in the cellar to store cabbage not in jars, but in bags, but you will need to remove the air from them, special device, that is, done under vacuum. That's all for me, I hope now you have learned how to properly make sauerkraut for the winter in different ways.

Have fun and delicious discoveries! See you all! Bye bye!

Every year we prepare for winter. How? Yes, that’s understandable. After all, everything that we have grown needs to be preserved somehow. Therefore, we begin to salt and marinate. And thus we fill our cabinets, pantries and cellars with various pickles. In this article I would like to pay attention to sauerkraut in a jar.

We are already with you and . They also did. This vegetable can be cooked in in different forms, because we need as much of it as possible. Why? It’s just that cabbage is so beneficial for our body that we can eat it every day. After all, the more we make it, the tastier winter will be.

You can eat sauerkraut simply by adding onions and butter. Or you can cook some dish from it. Yes, at least just use it in soup instead of fresh. So let's get down to business.

First of all, let's figure out when exactly cabbage cabbage is fermented. And what's the difference anyway? But only inexperienced housewives can think this way. And those who do this every year know very well that there are still differences.

Our grandmothers and great-grandmothers knew perfectly well when to do this and their cabbage was tasty and crispy. Therefore, they navigated by the moon. If you ferment cabbage during a full moon or a waning moon, the result will be sour and tasteless. But the opposite result will happen when you add salt 5–6 days after the new moon.

You can also crunch cabbage if the earth's satellite is in a certain zodiac sign. So you can salt on the day when the moon is waxing, and the day is located in the sign of Aries, Sagittarius, Taurus and Capricorn. The last one is the most successful. But it is not recommended to do this on the day of Virgo, Pisces, Cancer.

But what if we don’t understand these astronomical subtleties of the waning and waxing moon? In this case, I will tell you the dates on which you choose a suitable day for yourself. You don't have to look for a calendar and play guessing games.

We have some wonderful dates: October – from 10 to 21, November – from 8 to 21, December – from 8 to 20. And the golden mean is considered the most successful. Check your schedule and choose the day that suits you.

How to make sauerkraut for the winter at home, tasty and quick

Preparing this vegetable is always not only troublesome. But it’s also weedy. After all, when shredding, it always scatters in different directions. That's why I don't really like doing this. What can you do? After all, when it’s cold you always want to eat tasty and healthy food!

Ingredients:

• White cabbage – 3 kg;
• Carrots – 1 pc.;
• Salt – 1 tbsp. l.;
• Sugar – 1 tbsp. l.

Preparation:

1. First wash the head of cabbage thoroughly and dry it. It is best to remove the top leaves. Because they can be damaged and heavily soiled. Then cut it in half. But you can also use quarters to make it easier to work with.

2. Shred each part into thin strips. This is usually done using a special grater or knife. There are none, use them with a regular knife. Only it will take longer. Place in a large bowl or leave directly on a clean countertop.

3. Peel the carrots and grate them on a coarse grater. Add to the white cabbage.

If you like white cabbage, then add less carrots. Because it is what gives the vegetable its color.

4. Mix a little and add salt and sugar. We continue to knead and knead it. In the process, it will release juice, and this is exactly what we need.

5. Place in a jar and compact well. It's easier to do this with a wooden masher, but you can do it with your hands. Place the container on a plate and leave at room temperature.

After some time, the juice will begin to ferment and foam, and the excess will overflow. But don't rush to pour them out. Since from time to time it is necessary to pierce the contents of the container so that gases escape. There won't be enough brine, so we'll pour back everything that spilled out.

6. The cabbage should stand until the fermentation process is completed. Then, if the jar is not full, add it and close it with a nylon lid. We put it in a cool place for storage.

Sauerkraut - classic recipe

Typically this is the most the usual way. Where there are no additional ingredients. And everything is only the most necessary and strictly according to the recipe. It's very easy to prepare this one. If you don’t believe me, then definitely try it!

Ingredients:

• White cabbage – 2 heads (small);
• Carrots – 3 pcs.;
• Salt – 2 tbsp. l.;
• Sugar – 2 tbsp. l.;
• Water.

Preparation:

1. Be sure to remove the first leaves from the cabbage. They are dirty, and we don’t want the result of our labors to spoil. Cut into halves and shred each with a knife. Place in a large saucepan or basin.

2. Peel the carrots and grate them on a coarse grater. It is usually taken by eye. Since the more there is, the sweeter the result will be. We send it there too.

3. Mix the vegetables and then fill the jar with them very tightly, only to the middle. Now add salt and sugar 1 tablespoon each. Then fill the bottle up to the neck. Sprinkle the remaining salt and sugar on top.

4. Make cross-shaped cuts in the middle with a large knife.

5. Take a clean one drinking water. It's better to use bottled. Just not from the tap! Pour it into the jar to the very brim. She will go inside gradually. Therefore, pierce it further until it is completely filled.

6. Place the container in a large bowl so that during fermentation the brine does not flow onto the table. Leave to ferment at room temperature for 2 – 3 days. If the cabbage does not cover with water and the top is dry, then add more. Then close it with a nylon lid and put it in the cold.

Instant sauerkraut recipe for a 3-liter jar

In general, everything is mostly stored in banks. Just don’t necessarily ferment it right away in this particular container. You can use pots or barrels. And someone uses buckets. I will also make it first in one container, and then transfer it to a jar. But the recipe will be for 3 liters. I also decided to use apples. After all, ours is not a classic recipe!

Ingredients:

• White cabbage – 3 kg;
• Carrots – 1 pc.;
• Sweet and sour apples – 1.5 kg;
• Salt – 2.5 tbsp. l.

Preparation:

1. Cut the head of cabbage into several parts and chop into thin strips. You can use a combine harvester if you have one. Place in a large bowl.

2. Wash and peel the carrots. Three on a coarse grater and send to the cabbage. Add salt and mix well.

3. Wash the apples and cut them into slices or into four parts. Remove the core and leave the peel.

4. Place in a saucepan in layers: cabbage mixture, apples, cabbage again. Top layer must be white. We place a weight on top and leave it at room temperature for 2 – 4 days.

When the brine becomes covered with foam, it is necessary to remove the pressure several times a day and pierce the contents of the container. This way we will release carbon dioxide and the cabbage will not taste bitter.

5. After time has passed, put everything into jars and close the lids. Immediately put it in the cold for storage.

Sauerkraut with beets - recipe like my grandmother's

My grandmother always makes this preparation. He says a hundred especially for guests. After all, beets make it very beautiful and colorful. Well, the taste is simply incredible. I borrowed this method from her, but added my own to it. I decided that hot peppers would make a great appetizer!

Ingredients:

• White cabbage – 1.5 kg;
• Beets – 1 pc.;
• Garlic – 10 cloves;
• Hot pepper – 1 pc.

Brine for 1 liter of water:

• Salt – 2 tbsp. l.

Preparation:

1. First, prepare the brine. It is better to take drinking water from bottles. But you can also boil it, but it must be cold. Dissolve salt in it.

2. Remove from cabbage upper leaves and cut in half. Then we divide each half into small pieces of approximately 3 x 3 cm. Of course, more is possible, but this is according to your desire.

3. Peel the beets and cut them into slices. You can also grate it, there will be no difference. Cut the garlic cloves into 4 parts. And chop the pepper into rings.

4. Place in a jar tightly in layers: beets, garlic, peppers, cabbage. We repeat this all the way to the top.

5. Fill the contents with brine. If it is not enough, then dilute more. We place the weight on top. When it starts to ferment, pierce it with a shelf or knife. Leave it like this at room temperature.

6. After a week, all processes are completed. We close it with a nylon lid and put it away in the cold.

Recipe for sauerkraut in brine

In general, this method is the easiest to cook. After all, you don’t have to mash the cabbage for it to give juice. Therefore, we will pickle it in brine. I have described this method more than once. But I want to pay more attention to this.

Ingredients:

• White cabbage – 2 kg;
• Carrots – 2 pcs.;
• Water – 1.5 l.;
• Salt – 2 tbsp. l.;
• Sugar – 2 tbsp. l.;
• Ground black pepper – 4 pcs.;
• Allspice – 2 pcs.;
• Bay leaf – 3 pcs.

Preparation:

1. Prepare the brine. To do this, boil water. Remove from heat and pour salt and sugar into it. Mix thoroughly until completely dissolved. Leave to cool.

2. Cut the cabbage into two or four parts. Chop each into thin strips and place in a saucepan.

3. Grate carrots there on a coarse grater. Mix well and put in a jar mixed with spices.

4. Fill with brine and leave at room temperature for 2 – 4 days. Then close the lid and put it in the cold.

The benefits and harms of sauerkraut

We have all heard more than once that white cabbage is very useful. After all, it contains a lot of vitamins, micro and macro elements. Surely you know about fiber. But all this is of course good, just somehow vague. There are so many fruits and vegetables around that also contain this. Only there is not so much noise around them!

I will try to tell you in more detail about the usefulness of this product. To do this, let’s first look at exactly what substances cabbage contains and why it’s all needed.

• Cabbage contains ascorbic acid. This is useful for our body because it strengthens the walls of blood vessels, cleanses the circulatory system and thanks to it we better absorb iron.
• It also contains a lot of vitamin C. I’ll say right away that not a single citrus contains as much of it as our vegetable “queen”. This vitamin has an excellent effect on the entire body as a whole.

For 100 gr. the product accounts for 69 – 70 mg. ascorbic acid. This daily norm adult.

• Sauerkraut includes macro- and microelements, poly- and monosaccharides, organic acids, dietary fiber (fiber), pectin, inulin. All this normalizes the functioning of the digestive system.
• We have already identified micro- and macroelements. But, if we take a closer look, sauerkraut contains: potassium. iron, zinc, phosphorus, calcium, sodium, chromium, copper, magnesium and iodine. Thanks to this composition, we saturate the body with the necessary elements. At the same time, we do not harm him and do not gain extra pounds.

In 100 gr. sauerkraut contains 23 - 25 kcal.

• The fermented vegetable also contains retinol and tocopherol, thiamine, ribolavine, nicotinic acid, vitamins: U, K, H. This has a good effect on hair and skin.
• Also for the prevention of inflammation internal organs and the formation of cancer cells, it is necessary to consume cabbage brine. it contains antioxidants, vitamins of various groups, bioflavonoids.

Everyone (or almost everyone) can eat cabbage. This way we will get things working gastrointestinal tract, vascular system and heart, nervous and immune systems. We will also lose weight, and men will improve their sexual health. We will also fight hangovers, cancer, and diabetes. Let's rejuvenate the body and skin, improve hair. We will normalize metabolic processes, and pregnant women will be saved from toxicosis.

But like any product, cabbage has contraindications. After all, we always ferment it with salt. And she retains water. Therefore, a person may suffer from swelling of the face and limbs.

It should not be used by people suffering from:

• renal failure;
• chronic gastritis in the acute stage;
• diabetes (if fermented with sugar);
• cholelithiasis;
• increased level of acidity in the stomach;
• dyspepsia;
• tendency to heartburn, flatulence;
• hypertension;
• stomach ulcer, duodenal ulcer;
• pancreatitis.

Pregnant and breastfeeding women should consult a doctor first. Since during lactation the baby may suffer from colic.

Sauerkraut - recipe without salt and sugar

Above we described the benefits and harms of sauerkraut with salt. And if you exclude this ingredient. Then everyone, without exception, will be able to eat cabbage. Although there will always be exceptions. But only this one will be much more useful. Let's try it.

Ingredients:

• White cabbage – 1 head;
• Carrots – 2 pcs.;
• Dill seeds – 1/2 tsp;
• Cumin seeds – 1/2 tsp;
• Dried dill – 1 tsp;
• Dried parsley – 1 tsp;
• Water – 1.5 l.

Preparation:

1. Shred the cabbage into thin strips. Place in a deep bowl.

2. Peel the carrots and cut into circles. We send it there too.

3. Add all the spices to the vegetables and mix thoroughly.

4. Transfer it to the jar, pressing it down a little. We also pour clean drinking water into it so that it completely hides the contents of the container. Place the weight on top. leave at room temperature for 2 – 3 days.

Don’t forget to periodically make punctures to allow carbon dioxide to escape.

5. After time has passed, close the jar and put it away for storage.

I bring to your attention a video that I came across on the Internet. I liked it because the author talks in great detail about the benefits of sauerkraut without salt and sugar. I've never tried this before. But curiosity got the better of me and I decided to do this experiment. Let me say right away that this is quite unusual! And my wife is simply delighted with this preparation. Although I'm not sure it will last long.

I hope you liked the video. What about my recipes? They are diverse and at the same time very similar to each other. Their similarity is that the sequence of actions is always the same. But there is no escape from this. But it turns out very tasty. And now I say goodbye to you, see you soon!