Cabbage pickled in a barrel: recipes and useful tips
Sauerkraut is a traditional Russian dish. This method of preserving the product has been used for a long time. Vegetables fermented in a barrel taste better than in a jar. Wooden barrels retain their taste and beneficial qualities. Read more about how to ferment cabbage in a barrel for the winter further in the article.
What barrels are cabbage fermented in?
Barrels made from various types of wood are used to ferment cabbage.: oak, aspen, linden and others. The choice of such containers is simple to explain - it is an environmentally friendly material, which is made without the use of chemicals and welding. The material of the barrel is selected according to the contents that will subsequently be stored in it.
Barrel production technology does not depend on the type of wood. But to choose the right material, you should familiarize yourself with its pros and cons.
Oak
Oak has always been considered the best choice for making barrels for pickling cabbage due to pliability and hardening, however, processing the containers takes a lot of time, and the wood itself gives the product a characteristic flavor.
Cedar
Cedar barrels are considered one of the best because provide long-term storage without changing taste. The disadvantage of such packaging is the high cost of the material.
Linden
Basswood is popular for making barrels because of its appearance and softness. Containers made from this material are suitable for storing pickles. But it is inferior in wear resistance and density to other types of wood.
Pine
Pine barrels are also suitable for storing sauerkraut; the ease of care and softness of the material contribute to this. But the smell of the forest that the wood has can transfer to the product.
Aspen
Aspen preserves pickled vegetables until spring. However, with the onset of warm weather, it loses its properties - you will have to look for a new place for sauerkraut, otherwise it will acquire an unpleasant sourness.
Interesting things on the site:
The most common mistakes when sauerkraut
Recipes for sauerkraut in a barrel
Preparing the ingredients is a critical step when fermenting cabbage. All products must be mature and not spoiled - the shelf life of the pickling depends on this.
For the classic recipe for sauerkraut in a barrel you will need the following ingredients:
- 10 kg of white cabbage;
- 1 kg of fresh carrots;
- 250 g salt;
- 50 g sugar;
- 15 g black pepper (corns);
- 50 g rye bread.
Step by step cooking method:
- Peel the cabbage from the top leaves, chop the head of cabbage into strips (not very finely) or grate it on a special grater.
- Peel the carrots and grate on a coarse grater.
- In a separate container, mix cabbage, carrots, salt and sugar.
- Place a slice of dry rye bread at the bottom of a wooden barrel and cover it with whole cabbage leaves.
- Place the vegetables in dense layers, compacting them periodically until the juice appears. Do not fill the barrel to the very top, leave room for the lid and pressure.
- Cover the laid mass with gauze folded in half.
- Place a pressure on top and cover with a lid, leave the barrel with cabbage in a warm place for two days.
- Once a day, pierce the mass to the very bottom to release the accumulated carbon dioxide.
- After two days, take the barrel outside (at a temperature of +8°C or less) and leave for another three days.
- Store finished sauerkraut outside or in a cool place where the temperature is not lower than 0°C.
It is advisable to add all vegetables not immediately, but gradually, in parts, so that it is easier to mix and they do not lose their appearance. You can add cranberries or cloves to the finished pickles in a barrel.
Cold way
This method is very simple, no additional ingredients are needed. First of all, prepare the container, wash it thoroughly and dry it.
To ferment cabbage you will need:
- cabbage – 10 kg;
- carrots – 1-1.5 kg;
- sugar – 50-60 g;
- black peppercorns – 15-20 g;
- Rye bread;
- salt – 200 g.
Cooking method:
- Remove the top leaves from the cabbage and peel the carrots.
- Finely chop the head of cabbage with a knife or through a food processor, grate the carrots on a coarse grater.
- In a separate pan, combine vegetables and spices.
- Use rye bread as a starter, placing it at the bottom of the barrel.
- Place the vegetable mixture on top, press down and place under pressure for two days at room temperature.
- Refrigerate for two days.
- Store the finished pickling in a cool place.
Read also:
Hot way
There are many simple and complex recipes for sauerkraut. One of the interesting options is the hot sourdough method.
For this method you will need the following products:
- head of cabbage – 3-4 pcs.;
- carrots – 6-8 pcs.;
- water – 5 l;
- salt – 6-8 tbsp. l.;
- sugar – 1-2 tbsp. l.;
- vinegar 70% – 3 tbsp. l.
Preparation:
- Finely chop the vegetables on a grater or in a food processor and mix in a container.
- Prepare the brine: add salt and sugar to the water and leave to boil. After the water boils, cook the spices for another 2-3 minutes.
- Place the vegetable mass in a wooden barrel or tub and fill it with hot brine and add vinegar.
- Periodically pierce the vegetable mass to the bottom with a wooden stick, add brine if necessary.
- Cover the finished salting with a lid. After complete cooling, remove the container to a cool place. The vegetables turn out crispy - like fresh.
Ancient recipe
The first recipes for sauerkraut appeared a long time ago. They included available ingredients: sweet and sour apples, carrots, cabbage, salt and sugar.
The cooking method was simple: vegetables were chopped into strips, apples were cut into quarters, all products were mixed with salt and sugar, compacted tightly and left for 2-3 days in a warm place. Once a day the mixture was pierced to the bottom. If there was a lot of brine, it was scooped out into a clean container and put in a cool place - it will be needed later so that the pickle does not become dry.
Reference. The technology for pickling sauerkraut with apples is still relevant today, if you have a cellar or basement where you can install a barrel.
How to pickle cabbage in a barrel for the winter: useful tips
Pickling cabbage for the winter is a long and labor-intensive process. For the procedure to be successful, follow simple tips:
- When choosing cabbage, preference is given to late varieties that have upper leaves. If there are no leaves, it means the head of cabbage was frozen and is not suitable for pickling.
- Particular attention is paid to containers. The barrel is thoroughly washed, filled with boiling water, sealed with a lid and steamed for 10-20 minutes.Then pour cold water and leave to infuse for two to seven days so that the wood swells and the gaps disappear.
- Do not chop the cabbage too finely or thinly, because it will become soggy and sour. Cut with a straight sharp knife - this way it is possible to maintain the desired length and width of the straw.
Conclusion
Storing sauerkraut in a barrel is a pleasure few people can afford; there is no room in the apartment for such containers. But if you have a basement or cellar, it’s worth trying pickling according to the classic recipe or with the addition of additional ingredients. The taste of the pickles will be different from the usual, and the vitamins will strengthen your health during the cold season.