Pickled cauliflower for the winter

Sauerkraut is a very tasty and healthy product that contains large amounts of vitamin C and calcium. There are many different cooking recipes. Almost all of them are simple, so even a beginner can handle them. In this article we will tell you how to prepare sauerkraut for the winter.

Is it possible to ferment cauliflower for the winter?

Vegetables for fermentation are chosen with special care, since not only the taste of the product, but also its shelf life will depend on this.

It is undesirable to buy cabbage with inflorescences that do not fit well together, yellowed leaves and traces left by insects. Such cabbage will ruin the dish.

Important! Before cooking, vegetables must be processed in warm water and then dried on a towel.

Carrots are in the majority recipes. There should be no signs of rot or diaper rash on it. It is desirable that it has an even color and medium size.

Sauerkraut Recipes

Cauliflower is often used to make salads.

Sauerkraut is unusual for many, but this dish has serious advantages:

1. Delicate taste.
2. All vitamins are preserved.
3. Beautiful appearance. The inflorescences look great in combination with any vegetables.

How to ferment in jars for the winter

For cooking you will need the following products:

• cauliflower without stalks – 2 kg;
• carrots – 200 g;
• garlic – 3 cloves;
• sugar and salt - 100 g each;
• black and allspice – 5 peas each;
• clean water – 1.5 l.

Preparation:

1. First of all, divide the cabbage into inflorescences.The carrots are peeled from the top layer and grated.
2. Mix everything thoroughly without rubbing, so as not to spoil the appearance.
3. Garlic is cut into medium pieces and added to the dish. Vegetables are placed in a jar.
4. Proceed to preparing the brine. Place water on fire and add salt and sugar. Cook until completely dissolved. Cool to room temperature and pour over vegetables.

Fermentation lasts 3-4 days. Then the product is put into a cold place.

Spicy with vegetables

Spicy lovers will appreciate this recipe. It is simple, but the snack turns out very tasty.

For preparation you will need the following ingredients:

• cabbage inflorescences – 2.5 kg;
• medium-sized young zucchini – 2 pcs.;
• sweet pepper – 1.5 kg;
• carrots – 1.5 kg;
• garlic – 3 medium heads;
• Chili sauce – 1 bottle;
• sunflower oil – 0.5 l;
• tomato sauce – 1 l;
• sugar – 1 tbsp. l.;
• salt – 3 tbsp. l.;
• vinegar - 1 tbsp. l.

To make the dish spicier, the tomato sauce is partially replaced with hot sauce.

Cooking method:

1. The outer leaves are removed from the forks.
2. The cabbage is washed and divided into inflorescences.
3. The zucchini is peeled and cut into cubes.
4. Bell peppers and carrots are cut into large strips.
5. In addition to vinegar and garlic, all other ingredients are added to the vegetables and mixed well.
6. The mixture is placed on the stove, brought to a boil and simmered over low heat for half an hour.
7. 5 minutes before removing from heat, add garlic and vinegar to the pan.
8. The finished dish is placed in sterile jars, covered with lids and covered until completely cooled.
9. Next, the blanks are removed to the cellar or to the balcony.

Instant cooking

List of ingredients:

• cauliflower – 2 kg;
• carrots – 0.5 kg;
• bay leaf – 2 leaves;
• black pepper – 5 pcs.;
• dried dill - 2 tbsp. l.;
• water – 1 l;
• salt and sugar - 1 tbsp. l.

This recipe allows you to ferment the product in just 1 day:

1. The washed cabbage is first dried and then divided into inflorescences.
2. Carrots are grated or cut into small strips.
3. Add spices and mix everything. Do not crush or crush anything. Then everything is put into jars.
4. Proceed to preparing the brine. Place a container of water on the fire, wait until it boils, and add salt and sugar. After a minute, the brine is poured into the jars. They are left open and put away in a warm place for a day.

In Korean

This recipe allows you to prepare a spicy dish with a spicy taste and unusual aroma.

Korean cauliflower is made both from a ready-made mixture and from self-collected ones.

Take a dense head of cabbage weighing 1.5 kg. First, it is divided into inflorescences with a diameter of about 5 cm. Deformed inflorescences are removed or cut off if the damage is minor.

As a result, about 1 kg of usable inflorescences remains. For this volume, prepare 2 liter jars.

You will also need the following products:

• carrots – 2 medium;
• garlic – 7 cloves;
• sweet pepper – 1 pc.;
• hot red pepper – 0.5 tsp.

Preparation:

1. Carrots are grated or cut into strips. All ingredients are mixed.
2. Then cook marinade. Add 1 tbsp to 1.5 liters of water. l. salt, 4 tbsp. l. sugar, 50 ml regular sunflower oil, 1 tbsp. l. ground coriander, 0.5 tsp. black pepper, nutmeg and dried basil.
3. Boil for 5 minutes. As soon as the marinade boils, add 10 ml of table vinegar.
4. The container is sterilized, filled with vegetables, then with marinade, but not to the very top (2-3 cm are left free) and sent to a steam bath.
5. After 10 minutes, the jars are removed and immediately rolled up.Place the pieces upside down and cover them well until they cool completely.

Shelf life – no more than 12 months.

In Armenian

You will need the following ingredients:

• cauliflower - 5 forks;
• beets – 3 pcs. medium size;
• carrots – 3 pcs.;
• garlic – 5-6;
• hot red pepper – 1 pc.;

Description of the cooking process:

1. Before fermentation, the cabbage is washed in cold water and divided into small pieces.
2. Beets and carrots are peeled and cut into slices.
3. Garlic is divided into cloves.
4. Peppers are cut into small pieces.
5. Vegetables are placed in jars in layers. First cabbage, then carrots, beets, hot peppers and garlic.
6. Fill with brine and leave to ferment in a cool place.
7. For brine 1 tbsp. l. salts are diluted in 1 liter of water.

A very tasty and beautiful Armenian dish will be ready in 5 days.

Pickling in a bucket

To ferment cauliflower in a bucket, the following ingredients are required:

• cauliflower – 3 kg;
• bell pepper – 1 kg;
• carrots – 1 kg;
• salt – 200 g;
• sugar – 300 g;
• water – 4 l;
• garlic – 8-10 cloves;
• bay leaf – 6 pcs.;
• vinegar – 200 ml;
• allspice – 10 pcs.;
• sunflower oil – 300 ml.

Cooking process:

1. The stalks are sorted into medium-sized inflorescences.
2. Bell peppers and carrots are cut into strips.
3. The head of cabbage is immersed in boiling water, after which it is taken out and placed on a plate.
4. The broth is drained and a marinade is made from it. To do this, add sugar and salt. Then boil for 5 minutes, add garlic, bay leaf, allspice. After this, add oil and vinegar.
5. Place the vegetables in a bucket and pour the marinade over them.
6. The bucket is tightly closed and sent to a cold place. It is best to place the container in the refrigerator.
7. A day later the dish is served on the table.

Storing sauerkraut

For long-term storage, sauerkraut is placed in the refrigerator, where the temperature does not exceed +4°C. In this case, the shelf life of rolled up cans is from 8 to 12 months.

If the cabbage was not rolled for the winter, Shelf life is 3-4 weeks. The container must be airtight. Otherwise, the product will become covered with mucus or mold, which is hazardous to health.

Important! If you store a dish at subzero temperatures, it will lose its taste.

Conclusion

Sauerkraut is easy to ferment. The main thing is to stick to the recipe. When cooked correctly the dish will be delicious. If you follow temperature recommendations, cabbage will be stored for a long time.