How to deliciously and simply prepare sauerkraut with ginger

Sauerkraut contains a whole complex of vitamins and minerals that strengthen the immune system during the cold season and help the body cope with colds. In combination with ginger, the mixture effectively protects against viral infections and restores intestinal microflora.

Selection and preparation of ingredients

Late or mid-late variety cabbage is suitable for pickling.. The whiter the leaves, the crispier the snack will be.

Choose dense vegetables, which crunch when squeezed. Those with dark spots, mold, or damage are not suitable.

Fresh ginger root is taken dense and smooth. A loose structure, wrinkled skin, dark spots and mold indicate long or improper storage of the spice, which has lost its benefits and taste. The fresher and longer the ginger, the more essential oils it contains.

Before mixing the ingredients and sending them for fermentation, they are prepared. The top 2-3 leaves are removed from the head of cabbage: they are already limp, have damage and will not crunch. Shred the vegetable into thin strips, into squares, or simply divide it lengthwise into several parts. Ginger is peeled and grated or cut into strips.

On a note! With the dry fermentation method, add 1 tbsp per 1 kg of cabbage. l. heaped salt (30 g). For the brine method, 1 kg of vegetable will require 1 tbsp. l. salt without a slide (25 g).

Why is there ginger in the recipe?

This the spice has a positive effect on health and leaves a pleasant aftertaste after eating the snack.

Benefits of sauerkraut with ginger:

• improves the functioning of the digestive system;
• reduces the risk of colds;
• promotes fat burning;
• has antioxidant properties;
• improves complexion.

Thanks to the warming properties of ginger, this vitamin salad is indispensable during the cold season. to fight colds and flu.

Other ways to prepare cabbage:

Delicious recipes for sweet sauerkraut

How to ferment cabbage with heads of cabbage correctly

The best rustic sauerkraut recipes

How to cook

The classic recipe with ginger is not much different from the popular recipe for sauerkraut. The main difference is the addition of spice.

Ingredients:

• 1 kg of white heads of cabbage;
• 20 g ginger root;
• 2 medium carrots;
• 1 tbsp. l. salt.

Preparation:

1. The cabbage is peeled from the outer leaves and chopped into thin strips.
2. Transfer to a deep container, add salt. Mash well with clean hands until the vegetable becomes soft and releases juice.
3. Peel carrots and ginger and grate coarsely. Add to the cabbage and mash again.
4. Taste the mixture and adjust the amount of ingredients.
5. The resulting mass is placed tightly into jars along with the juice. Leave to ferment, covered, at room temperature for 2-3 days.
6. Twice a day, pierce the contents with a knife or other thin object to release excess carbon dioxide.
7. When fermentation stops, close the jar tightly and put it in the refrigerator.

During fermentation, it is better to place the container in a trayso that excess liquid does not leak out. Do not put the lid on too tightly: carbon dioxide produced during fermentation must escape.

By the way! Cabbage acquires its special taste a week after fermentation.

Recipe Variations

There are many variations on the classic sauerkraut and ginger recipe. By adding various ingredients, a familiar salad takes on new notes in taste and aroma.

With ginger and apple

An apple will add fruity notes and a pleasant sweet and sour tint to the salad.

Ingredients:

• 1 kg cabbage;
• 3 carrots;
• 1 tbsp. l. ginger root;
• 1 apple;
• 1 tbsp. l. salt.

Preparation:

1. The head of cabbage is chopped into thin strips. Coarsely grate carrots, apples and ginger.
2. Mix the ingredients in a large bowl, add salt. Let stand for 30 minutes to release the juice. They knead everything well with their hands.
3. Transfer the mixture into a glass jar, pressing tightly to allow air to escape. Pour out all the juice so that the vegetables are covered.
4. Keep the snack at room temperature for 3 days, periodically piercing the contents with a knife to the very bottom. By the end of the third day, the jar is closed and placed in the refrigerator.

With ginger and garlic

The recipe is interesting because garlic and ginger give the cabbage a special piquancy.

Ingredients:

• 1 kg cabbage;
• 1 carrot;
• 20 g fresh ginger;
• 3 cloves of garlic;
• 1 tbsp. l. salt.

Preparation:

1. The head of cabbage is crushed on a special grater or chopped into not too narrow strips.
2. Grate carrots on a coarse grater. Ginger is cut into thin slices. The garlic is passed through a special press or grated.
3. Mix all the ingredients in a large saucepan, stir them with salt to release the juice.
4. Place tightly in a glass jar, and pour all the juice into it.
5. Leave the mixture to ferment at room temperature for 2-3 days. Carbon dioxide is released with a knife twice a day.
6. At the end of fermentation, close the jar tightly and put it in the refrigerator.

Read also:

Cooking amazing sauerkraut with grapes

How to ferment cabbage in a bucket

With ginger and beets

Beets contain a lot of sugar, so the fermentation process goes faster. The final product takes on a beautiful ruby ​​color.

Ingredients:

• 500 g each of red and white cabbage;
• 1 medium beet;
• 20 g ginger;
• 1 tbsp. l. salt;
• 2 carrots;
• 2 cloves of garlic.

How to cook:

1. The cabbage is chopped into thin strips. With clean hands, knead with salt until the vegetable becomes soft, gives juice and reduces in volume.
2. Coarsely grate beets, carrots and ginger. The garlic is chopped.
3. Transfer vegetables to cabbage. Once again, knead everything with your hands for 5 minutes.
4. Place the mixture tightly in a glass jar. Pour out the remaining juice in the container. Cover, but do not seal tightly.
5. Leave indoors at room temperature for 2 days.
6. Twice a day, open the jar and release carbon dioxide with a knife.
7. After fermentation, the jar is tightly closed and stored in the refrigerator.

With mustard

In addition to additional taste, mustard prevents spoilage of the snack, as it prevents the growth of bacteria.

Ingredients:

• 1 kg of white cabbage;
• 1 medium carrot;
• 1 tbsp. l. mustard;
• 1 tbsp. l. salt.

Preparation:

1. The head of cabbage is chopped. Peel the carrots and cut into narrow strips.
2. Combine vegetables with salt in a large container and mash with your hands until juice appears. Add mustard and stir.
3. The mixture is compacted, a plate with a load (for example, a jar filled with water) is placed on top.
4. Cover with a kitchen towel and put in the refrigerator for 1.5–2 weeks. Pierce it regularly with a knife.
5. The finished cabbage is transferred to glass jars, tightly closed, and stored in the refrigerator.

Aluminum containers are not used for fermentation and storage of snacks. and enamel pans with chips: oxidation processes will begin in them and harmful substances will enter the product.

Important! Suitable containers: glass, wood or enamel containers.

Pickled cabbage with ginger

This vegetable has a particularly piquant, moderately spicy taste.

Ingredients:

• 1 kg cabbage;
• 1 carrot;
• 20 g fresh ginger;
• 3 cloves of garlic.

For the marinade:

• 500 ml water;
• 1 tbsp. l. without a hill of salt;
• 1.5 tbsp. l. Sahara;
• 2 tbsp. l. vegetable oil;
• 3-4 peas of allspice;
• 2-3 bay leaves;
• 3 tbsp. l. apple cider vinegar.

Preparation:

1. Shred the cabbage into medium-sized square pieces. Carrots are cut into strips.
2. Garlic is finely chopped or grated. Ginger root is cut into thin slices.
3. Mix all the ingredients in a large saucepan and mash a little. Place tightly in glass jars.
4. To prepare the marinade, boil water, add salt, sugar, vegetable oil, peppercorns and bay leaves. Boil for another 10 minutes.
5. Remove the marinade from the heat. Remove the bay leaf and add vinegar.
6. Cover vegetables completely with hot brine.
7. Allow to cool, seal tightly and put in the refrigerator.

Terms and conditions of storage

Subject to storage conditions, the snack will last for a long time its taste and beneficial properties:

• ideal temperature - from +1...+5°С;
• air humidity - 85–95%.

Fine refrigerator or cellar suitable. In the freezer the shelf life increases to 8 months. Cabbage is not re-frozen, so it is laid out in small portions.

Expiration date in plastic containers ranges from 3 to 6 days.

Most A convenient and popular storage option is glass jars. They are first washed well with soda and sterilized. This way, vegetables will not lose their properties for 1–1.5 months.Vegetable oil poured on top increases shelf life.

Important! The brine must completely cover the vegetables, otherwise the top layer will deteriorate and darken.

Pickled spicy cabbage When opened in the refrigerator, it does not spoil within 7–10 days.. Vegetables will last about 2 months in a tightly closed jar.

Advice from experienced housewives

Important nuances and Tips to make your snack tasty and crispy:

• cabbage is not cut too finely, the optimal width is 5 mm;
• It is better to grate or cut the ginger into thin slices;
• do not take coarse iodized salt;
• The temperature for fermentation is maintained within +20…+24°C.

The longer a snack is stored, the more sour it becomes.

Conclusion

Sauerkraut with ginger is not only tasty, but also healthy. Preparing this snack is simple and does not take much time.

It is important to maintain the proportions of the ingredients, during fermentation, periodically pierce the mixture with a knife to release carbon dioxide, tightly close the containers with vegetables and store them in a cool, dark place.