Having grown early cabbage, they wonder if it can be fermented for the winter. Traditional pickling 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 the summer, you can ferment early cabbage for the winter, but according to recipes that differ from those used to prepare white cabbage of late varieties.
When choosing white cabbage for pickling, pay attention to its appearance. A head of cabbage suitable for salting is distinguished by the absence of brown and black dots, aphids, larvae and other insects. The forks should be dense, elastic, with a slight sweetish odor.
The main ingredients for pickling white cabbage are directly vegetable and salt. Often used as a supplement, carrots, bay leaves, black and allspice peas. Less commonly, sugar, honey, beets, sour apples and other vegetables, fruits and berries are added.
For salting for the winter, it is better to choose cans 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, oven, steam from boiling water are suitable. The lids are boiled.
How to ferment young cabbage at home
Sauerkraut recipes differ from pickled cabbage recipes in the absence of vinegar. When fermenting early varieties, it is poured with brine, and not rubbed, like winter, until juice appears.
Thanks to this method, the future appetizer turns out to be tasty and crispy, and grated with salt will turn into porridge, at best it will be soft, because the early vegetable has thin, delicate leaves.
For a 3 liter can
Sauerkraut according to this recipe with a minimum amount of ingredients turns out to be tasty and has a long shelf life.
You will need the following products:
- 2 kilograms of early cabbage;
- one large carrot;
- 2 tablespoons of salt;
- 3 tablespoons of sugar;
- 1.5 liters of water.
Forks are chopped, carrots are rubbed. The vegetables are gently mixed, placed tightly in a bottle. Pour in brine. To prepare it, boil water with salt 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, covered with a lid, or placed 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 spoil.
For a 10 liter can
Cabbage is fermented with slices of beets.
- 8 kilograms of dense cabbage;
- 2 medium beets;
- large head of garlic;
- horseradish root;
- 6.5 tablespoons of salt;
- 2 faceted glasses of sugar;
- 4 liters of water.
The heads of cabbage are cut into pieces, the beets and garlic are cut into plates, the horseradish root is rubbed. Prepared products are laid out in layers in a jar. It should be filled up to the shoulders or slightly higher so that the filling completely covers the contents of the container.
Boil water with salt and sugar for three minutes, cool to room temperature. Pour vegetables with the resulting brine and take the workpiece to the cellar. After a week, the snack is ready to eat.
For quick cooking, vegetables are left at room temperature, and only after ripening are they taken out to a cool room.
Cooking Barrel Cucumbers with Sugar
Sauerkraut is a very healthy product, and prepared with cucumbers is not only healthy, 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;
- a bunch of dill.
- 0.5 liters of purified water;
- 100 grams of sugar;
- 25 grams of coarse salt.
Washed cucumbers are soaked for several hours in cold water. Heads of cabbage are thinly chopped, greens are chopped.
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 the filling is prepared - salt and sugar are dissolved in water, boiled. Then cool completely. The vegetable preparation is poured with brine, a load is placed on top.
The shelf life of sauerkraut depends on the container and storage location.
- A vegetable salted in a barrel can be stored in a cellar at a temperature of plus four degrees for eight months.
- A snack prepared in a glass container can be eaten for three months.
- Pickled cabbage can be stored throughout the winter on the balcony in an enamel bucket. With the onset of severe frosts, it can freeze; it is not recommended to store the defrosted product for more than three days.
- Pickled vegetables are stored in a plastic container at a temperature of no higher than four degrees for only a week.