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The cabbage should be taken about 2-3 days before you start to put it in the barrel.
Remove the first 2-3 sheets, remove the core and fill the free space with a teaspoon of coarse salt.
Before placing the cabbage in the barrel we put a hose, because the cabbage must be vented (it is much simpler with a hose, than to take the water out of the barrel and ventilate it).
Place the cabbage in the barrel with the salt side up.
Add the horseradish, the quinces cut in four, the corn kernels and the dried dill branches on top.
Now the barrel must be filled with water and properly salted. To 10 liters of water add 500 g of salt.
Fill the barrel with water, put the lid on, until the next day when it needs to be vented, blow it into the hose a few times.
The operation is repeated for a few days, it depends on you how much you feel like.
Now we just have to wait about 2-3 weeks for it to increase.
It depends on the temperature where it is stored, how fast it grows.
How to put sauerkraut
How autumn is coming, how Romanians start preparing for winter, so that in the cold season nothing is missing from the pantry. And one of the favorite salads of Romanians is sauerkraut. And many are wondering how to pickle cabbage.
Sour and with juice that awakens all your senses, sauerkraut goes very well as a salad with many types of dishes such as stews, dried beans or steaks. It is not an art, but in order to have a tasty and strong cabbage, you have to follow the steps in the recipe.
How to put pickled cabbage?
Tradition says that cabbage is pickled in October, but you can do this earlier. The most important thing to keep in mind when picking cabbage is its quality. Choose only cabbage with fine leaves and that's because it will keep much better and take into account the size of the cabbage. Do not choose too large cabbages because you risk that they will not fit in the barrel.
Once you have chosen the cabbage, you have to remove its spine, making a hole, where you can sprinkle a tablespoon of salt. Then place the cabbages in the barrel, and between rows, sprinkle coarse salt. For extra flavor, add horseradish, dill sticks and bay leaves. Cover the barrel and fill it with water in 3 days. Another important step is to constantly add air inside the barrel, a step that is also popularly known as pritocire. You can do this with a hose or straw, thus managing to mix water and salt so as to obtain a homogeneous mixture.
How to put red cabbage in pickles. Quick recipe with which you can't go wrong!
Pickled cabbage is a delicious dish that you must have in the pantry, because it goes with almost anything. We will give you a recipe that will tell you how to put pickled red cabbage. It can't be faster!
In addition to the sour aroma, pickled red cabbage brings a little color to the plate. When sour vinegar brine comes in contact with cabbage, the vegetable changes from intense purple to a beautiful shade of red.
According to our recipe, the cabbage is pickled now and after 2 hours you can put it on the table. It does not have to be fermented. However, for the best flavor, store in the refrigerator for 24 to 48 hours before serving. As quick pickled vegetables are not processed, they must be stored in the refrigerator.
You may also be interested in: How to pickle. Easy recipe for pickles
Two other recipes:
- 25 kg cabbage (16 suitable cabbages)
- 4 bindings dry dill
- 2 bindings dry thyme
- 1 dry corn cob
- 3 apples
- 2 drops
- 5-6 thick horseradish roots
- coarse salt (bulk)
- 2 bundles of dried thyme
- 2 bundles of dried dill
- 4-5 hot peppers
- 1 tablespoon cumin seeds
- 2-3 horseradish roots cut into strips
- 2-3 hands of dried corn kernels
- quince slices
You can keep the preparation method mentioned above! It will work even with other ingredients such as the above alternatives.
How to put pickled cabbage correctly. That's what our grandparents did
Wash the cabbage well, then remove the first row of leaves and make a hole in the spine, which is filled with salt (count and note the number of tablespoons of salt used). Let them sit like this until you prepare the rest of the ingredients.
Peel the corn on the cob. Wash dill, horseradish and corn well. Peel a squash, grate it and cut it into quarters.
In a clean barrel add 2 sprigs of dill, a few horseradish threads and half the amount of corn. Then try the cabbage with the back up. when you reach the middle of the jar, add half of the remaining amount of horseradish and dill. Continue to add the cabbage until the barrel is full, and add the remaining dill, horseradish and corn.
Let the cabbage sit like this for 24 hours, then fill the barrel with water and write down how many liters you used. The amount of salt should be 1 tablespoon per liter of water. If more water has entered than the salt put in the stalks of cabbage, add more until you reach the required amount.
Cover the barrel and leave it at room temperature for a week.
Advice! In order for the cabbage not to spoil, in the first week you will have to prune it daily. That is, to ventilate it with the help of a hose in which you blow hard. After this interval you can move the cabbage in the cellar, in the pantry or on the balcony.
How to prepare the best pickled cabbage
Ingredients for a 60 liter barrel:
- about 14 suitable cabbages (about 30 kg)
- 30 liters of water
- 30 tablespoons high salt
- a bunch of dried dill with stems
- 1/4 beetroot
- 2-3 hot peppers
- 10 & # 8211 15 bay leaves
- 20 cherry leaves
- a fixed spicy sachet
- two tablespoons dried thyme
- a bunch of celery leaves
- 25-30 peppercorns
Method of preparation:
The first step is to choose whiter cabbages, flattened, but not too heavy. They are put in the barrel, then the brine is prepared.
Fill a large pot with water, then heat it to about 40-45 degrees, but it should not boil. For every liter of water, put a tablespoon full of salt. Then add the other spices and heat several pots at a time until the barrel is almost full. There should be about 7-8 centimeters left up, according to gustos.ro. It is good to know that not all the cabbages will enter the barrel from the beginning, there will be 3-4 left. The second and third day you have to line up the others one by one, until the barrel fills up.
Over the cabbage, place something heavy so that they are covered with liquid. You can use either a glass tray or a plastic bottom, only then you can put the lid of the barrel.
An important step is to crush the cabbage. You need to do this every day, once or twice, then keep the barrel at room temperature to ferment. After two weeks, when the cabbage has started to grow, dissolve the fixed spicy sachet in a little barrel juice, then pour it over the cabbage. This way, the cabbage will not catch the flower.
After this step, the barrel is kept in a cool place, and from time to time the cabbage is crushed. You need to insert a thin hose into the barrel as deep as possible, then you have to blow into it for a few minutes. In this way the liquid in which the cabbage is dipped will be kept clear.
After the cabbage has soaked, you have to be very careful how you take it out of the barrel. You need to remove them one by one, making sure that the others are well covered. When using cabbage, you have to cut it from the back, then start to untie it.
We recommend that you try the simplest duck recipe on cabbage
The mistake we make when we pickle cabbage! Here is the correct recipe
Pickled cabbage recipe. Knowing that Romanians make their plans for the winter pantry in advance, today we present you the correct recipe for sauerkraut and we tell you when you have to put it in barrels to make it perfect.
On Saint Dumitru, sweet cabbage dishes are eaten and immediately after that you start picking the first barrel of cabbage! This is because the Romanian tradition of "canned food for winter" says that cabbage is pickled between Saint Dumitru and Saint Andrew.
How many times in this interval and how many barrels of sauerkraut are you going to put, it's your job. But if you want to do everything according to custom, then you have to fill a barrel with sauerkraut at St. Dumitru's (let it ripen until you enter Lent then) and put another one at St. Andrew's, so that the sauerkraut is still good to eat when enter Lent.
So here is the recipe for sauerkraut:
What do you need to know when choosing cabbage? It should be well cooked, thick, white and with thin sheets (it will be useful for sarmale). And the brine is prepared on the scales: for every 10 liters of water, 500 gr of coarse salt, from the one suitable for pickles.
Clean the cabbage barrel well (wash it and shake it) then place on its bottom a few (shorter) logs of wood. Sprinkle the spices on top of them: sprigs of thyme, pepper (tied in gauze bags), dried dill. Peel and cut carrots and celery roots into round slices, peel and cut horseradish roots lengthwise - and throw them in the barrel (you can always put only one part and throw the rest among the cabbage heads , as you put them in the barrel). Some add beets - and then the cabbage will turn pink, or corn kernels - which will make the cabbage yellow-gold.
Cut each cabbage straight from the back, then you dig inside it and put a pinch of salt in it. The cabbages are placed in the barrel only with the back up. Press well, place a wooden grate on top, press with two or three river stones or granite and cover with a large, clean towel. Leave it like this for two days.
You're preparing during this time brine for sauerkraut. Nothing but water and salt. Make sure the salt melts well, down to the last grain. Then, when the two days were over, pour the brine over the cabbage. Once again, adjust the wooden grill and the stones so that they are well fixed, and put the lid on.
In the next days, the cabbage must be pricked… Three or four times in the first week. First you take the foam that was made with the foamer. Then remove the stones and the grill, wash and dry them. Wipe with a dry cloth and the walls and the edge of the barrel (up to the level of the mill). You take a thick, long hose, put it in the mill, slip it through the cabbage, and blow hard into it.
After the first week, pruning is done less often, so you can fix the lid. When left dry for Christmas Lent, the cabbage in the barrel placed by Saint Dumitru (or immediately after) should already be sour, good for sarmale (and good for drinking, in the mornings of hangover…).
RECIPE: Note: How to put pickled cabbage, to make it perfect for sarmale and salad
How to put sauerkraut for the winter, the traditional Moldovan recipe is promoted by several enthusiasts and kitchen specialists.
When pickling cabbage
Cabbage is pickled in autumn. Traditionally, on Saint Dumitru's Day, on October 26, Romanian households put pickled cabbage in barrels. Thus, the cabbage was ready pickled, only good to eat during Christmas and then, for Christmas and New Year sarmales.
Ingredients for pickled cabbage
In addition to pickled cabbage, you will need the following ingredients:
Salt never, for pickles
Stems of dried dill cut into pieces of 10-15 cm
Dried basil sprigs
Optionally, you can add dried corn or quince grains to give a yellow, beautiful color, pickled cabbage, and horseradish for extra flavor.
The best sauerkraut
The first step to having a delicious sauerkraut is to choose the captains carefully. Only mature cabbage that does not show signs of disease, has not been beaten by hail and does not show holes or withered leaves - signs of pests or diseases should reach the barrel.
For sarmale, the best pickle is white, slightly flat, with fine leaves. A good indication is the number of ribs at the base of the cabbage, which should be five, thus making sure you have large leaves.
If you choose a rounder cabbage, it will have only a few more leaves, the ones above, but it is good for cooking or to be eaten as a salad.
How big should the sauerkraut be
An essential aspect when choosing pickled cabbages is the size of the heads, which must be no more than 20 centimeters in diameter and not less than 15 centimeters.
Basically, make sure that the cabbage you have fits in the mouth of the barrel. A cabbage the right size is one that you can easily make a meal for 4 people.
How to clean pickled cabbage
Cabbage cleaning is an important step before pickling, especially if you use home-grown cabbage. You need to remove the soil and dust from the cabbage, removing the large leaves from above and washing the heads well.
Pickled cabbage: whole or cut?
Cabbage can be ripened both whole and cut in two or even four pieces. Most households prefer to pick whole cabbage, with the spine removed, and it is best to pick medium to small cabbages.
Place the sauerkraut in the barrel
The Moldovan sauerkraut recipe is stored in barrels. Whether you use a wooden or plastic barrel, keep the same steps. But make sure that the barrel is washed and does not smell from the previous contents.
Disinfection of the plastic barrel can be done with hot water and baking soda: a tablespoon of baking soda to a liter of water. Leave the solution in the barrel / can for 2-3 hours, then rinse with warm water and then with cold water.
The cabbage is prepared for pickling by removing the spine with a sharpened knife. Put a little salt in the hole left after removing the cabbage stalk, which will help soften it. Then the cabbage is placed in the barrel.
At the base of the barrel is a sprig of basil. Why pickled basil? Not to waste our juice.
Placing the cabbage in the barrel is done with great care, so that no gaps remain. The larger heads are placed at the bottom, and the smaller ones on top. Each cabbage is placed with the back up.
Strain the remaining pieces of beets and dill sticks between the cabbages.
How much salt and how much water is added to the sauerkraut
Experienced households say that for sauerkraut, water is added gradually, as each layer is placed in the barrel.
But it is important to measure how much water you put. Whether you use a graduated cup or, better, a graduated bucket, measuring the amount of water in the barrel is essential to determine how much salt you need.
The best salt for sauerkraut is the salt never before, the one with higher granulation. For a barrel of cabbage you need an amount of salt equivalent to 30 grams for every 10 liters of cold water if you have not put salt in the hollow of the spine.
If you put salt in each head, then put only 20 grams for every 10 liters of water, which to the measurement of the eyes would come a spoon full of salt every 10 liters of water, and 100 liters are added another tablespoon of salt.
If you put too little salt you risk not preserving the cabbage too well (it can be altered), and if there is too much it blocks the pickling process.
Pickled brine is prepared separately, in a one-liter cup, preferably. Put the whole amount of salt and fill it with water. Mix well so that the salt dissolves completely. The brine is then placed over the contents of the barrel filled with cabbage, water and spices.
Other households prefer to prepare brine directly. That is, as the cabbage is put in the barrel, brine can be added, prepared with the same concentration of 30 grams of salt per 10 liters of cold water.
Another option is to fill the barrel and then, at the end, put the amount of salt on top. If you think that it will not dissolve, you will have a surprise and the salt will disappear immediately, the risks that the cabbage will not ripen well being only at the barrels in which the heads were very crowded.
What else can be picked with cabbage
Along with cabbage, in barrels, in brine, you can also add cauliflower, cucumbers, carrots or stronger gogonele. Make sure these vegetables are clean and healthy.
Weight over cabbage in the barrel
At the end, after filling the barrel, a weight is placed over the cabbage to keep it below the brine level. You can use a clean stone of about two or three kilograms, placed on a wooden board. In the market you can find a plastic device with a screw that can perform the task of weight.
At the end, place the top of the barrel on top, tighten it well so that no air enters and leave it untouched for two days.
How to color the cabbage from the barrel
To give a more beautiful color to the cabbage, add dried corn kernels or quince. These will give the leaves a pleasant shade of yellow. To color the cabbage red, add to the barrel either a few smaller red cabbages or two or three peeled red beets, cut into larger pieces.
Spitting cabbage: how to do it right
Spitting cabbage means brushing or aerating the brine. Pitrocitul is easy to make: with a hose, remove about half of the brine from the barrel, then pour that brine back. Pitrocitul is done once every two days in the first two weeks after you put the sauerkraut.
Pitrocit can also be made by putting a hose in the barrel from the beginning to reach the bottom of the vessel. Strong air was blowing on that hose. It is a method that gives results, even if it is not the traditional cooking of cabbage.
How long does the cabbage die?
Cabbage pickling is a process that takes several weeks, just over a month. One week after you put the barrel, you will see that the cabbage has shrunk, so you can fill the empty space by adding smaller cabbages.