Квашеная капуста как в бочке классический рецепт

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage offers a milder flavor and is often more affordable.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor while being a more natural option.

Shred the cabbage and weigh it. I weigh the whole head, then shred it, weigh the core, and subtract the core's weight to get the net weight of the cabbage. I have exactly 4 kg of cabbage.

For 1 kg of cabbage, take no more than 100 g of carrot. I grate the carrot on a coarse grater.

Measure out the salt. I use coarse, non-iodized salt. For 1 kg of cabbage, use one tablespoon of coarse salt. Since I have 4 kg, I use four tablespoons.

For sugar, use one teaspoon per kg of cabbage. We add a little sugar to help the cabbage ferment faster.

I always add dill seeds to the sauerkraut. For 1 kg of cabbage, I take one teaspoon of dill seeds. You can skip the seeds if you don't like them.

Mix the salt, sugar, and dill seeds together.

Take a large bowl and gradually add the ingredients. Add a bit of cabbage, some carrots by eye, and the salt-sugar mixture.

Mix everything well. We are not trying to squeeze out the juice; just mix the cabbage with the salt, sugar, and dill seeds. The cabbage will start to compress and release its own juice.

Tamp down the cabbage. Add the next batch of cabbage. I do it in parts so that all the cabbage fits and compresses gradually. If you try to do it all at once, you won't be able to mix it well.

After mixing all the ingredients, let the cabbage sit for about two hours. This allows it to mingle with the salt and start releasing juice.

Transfer the cabbage to a container where it will ferment. The container can be wooden or, like mine, stainless steel. It is important to tamp it down well to maximize juice release and avoid adding brine.

Place a plate on top of the cabbage and put some weight on it. The juice should start to flow, and we won't need to add brine. The cabbage filled half of a 9-liter pot after compressing.

Let the cabbage ferment at room temperature for up to 5 days. Many people ask which day is best for fermenting cabbage. I choose a 'female' day: Wednesday, Friday, Saturday, or any female day during the waxing moon for crispy and sour cabbage, like from a barrel.

During the fermentation period, open the cabbage once a day and poke it with a wooden stick to release gases. This is a necessary step. Close it back and place the weight on top.

After three days, if no foam is forming, I check it by tasting. It should be crunchy and sour, not half-fresh or half-sour. If it's ready, we need to store the cabbage now.

For storage, I show two methods. The first method is to pack it tightly into a jar or container with the juice and store it in the fridge or cellar.

The second method is for those without large fridges or cellars. Take several plastic bags, pack the cabbage into bags, and place them outside or on a balcony to freeze. It will freeze and thaw without becoming watery, perfect for salads or soups.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary