Unusual and delicious recipes for sweet sauerkraut

Sauerkraut is one of the most popular winter preparations. This is a healthy addition to main courses, an essential ingredient in traditional soups and salads. The recipe for classic sauerkraut has been known for hundreds of years. During this time, many of its variations appeared. Housewives especially loved the sweet cabbage salad.

Sweet sauerkraut is not a long-term snack. It is prepared simply and quickly and has a rich sweet and sour taste. In the article you will find the most delicious and unusual recipes for sweet sauerkraut.

Choosing cabbage for harvesting

Sweet sauerkraut is not like dessert. She has a sweetish-sour taste and turns out more tenderthan an appetizer prepared according to a classic recipe.

Making sauerkraut is easy. To make it crispy and have a pleasant taste, it is important to choose and prepare the main ingredient correctly.

Basic rules for choosing cabbage:

1. Only late varieties of vegetables are suitable for harvesting for the winter. Early and late ripening cabbage quickly becomes soft. Hard cabbage leaves of late varieties soften a little during storage and become more tender.
2. If you use a quick recipe, then choose early or mid-season cabbage. Such snacks are not intended for long-term storage. They are consumed within 1-2 days after preparation. The hard leaves of late cabbage varieties will not become softer during this time, and the salad will turn out tasteless.
3. It is preferable to choose large heads of cabbage. This is more profitable, since large and small heads of cabbage have approximately the same stalks (they are not used in cooking). This means that when choosing large heads of cabbage, the buyer does not overpay for an unnecessary core.
4. The selected head of cabbage should be free of damage, black spots, rot and other signs of disease. Even if you cut off the affected area, fungal and bacterial spores will still end up in the salad. This will reduce its shelf life and negatively affect the taste.
5. To the touch, the heads of cabbage should be dense and elastic. It is important that they are covered with green leaves. Their absence indicates that they were spoiled and were cut off.

Before pickling, cabbage is prepared:

1. The top green leaves are removed from the heads of cabbage. They are washed, but not thrown away.
2. The heads of cabbage are washed in plenty of cold water.
3. The stalks are cut out before slicing cabbage - chemicals used in growing the vegetable accumulate in them.

Nuances of preparing sweet sauerkraut

The taste of cabbage depends on the quality of the ingredients used, adherence to the recipe and even the container in which it is prepared. To prevent cabbage from turning out soft and bitter, you need to know the nuances of its preparation.:

1. When sauerkraut is sauerkraut, pierce it in several places with a long wooden skewer every 1-2 hours. This will allow the release of gas, which is formed in large quantities during the fermentation process. If this is not done, the cabbage will turn out bitter.
2. Cabbage for long-term storage is prepared with clean hands, preferably with disposable gloves. Bacteria accumulating on the skin contribute to the softening and spoilage of vegetables.
3. During fermentation, the dish should be at room temperature.This will make the cooking process faster.
4. Ready cabbage takes on a yellowish color. It should be crispy, not too soft and have a distinct flavor.

Additional Ingredients

When preparing a sauerkraut snack, the choice of not only cabbage, but also some additional ingredients is important. They can ruin or improve the taste of the dish.

The juicier and sweeter the carrots, the tastier the snack will be.. Vegetables with green spots near the tail are not suitable - they will be bitter. Soft and limp carrots will not work either. Choose hard and elastic root vegetables.

To salt the cabbage take a large stone table salt. Fine extra salt will not work - it will make the cabbage over-salted. Iodized salt will cause the salad to become soft.

In addition to the main ingredients, Lingonberries or lingonberries are often added to the salad. cranberries, apples, Dill seeds etc. Sugar or honey is used as a sweetener.

Quick recipes include vinegar. Table and apple varieties are used. The latter is considered more healthy, but has a mild taste.

Selection of containers

The choice of container for pickling also affects the taste of the salad. Salads are fermented in enamel buckets and pans, glass jars, wooden barrels. Enameled containers and glass do not change the taste of the product; wood gives the snack a pleasant aroma.

Cabbage cannot be fermented in non-enamelled metal containers.. In this case, the metal will oxidize, which will lead to a deterioration in the taste of the salad and the penetration of substances harmful to health into the ingredients.

Plastic containers are not suitable for preparing salads. Sour cabbage juice reacts with polymers. Plastic begins to release compounds into salads that are not just harmful, but hazardous to health.

Important! Many recipes use oppression. For this purpose, use a jar of water or a stone. Weights and other metal objects are not suitable, as they will oxidize when interacting with cabbage juice. A stand smaller in size than the hole in the container for pickling cabbage is placed under the pressure. This could be a wooden circle, an enamel pan lid, or a plate.

Step-by-step instructions for a classic recipe

The classic recipe for sweet sauerkraut is not much different from the method of preparing this salad without sugar.

This snack contains a minimum of ingredients.:

• cabbage – 5 kg;
• carrots – 1 kg;
• sugar – 10 tbsp. l.;
• salt – 4 tbsp. l.;
• water – 4 l.

This recipe involves fermenting cabbage using the brine method. It is not necessary to use oppression:

1. The cabbage is washed, peeled from the top leaves, and finely chopped. Carrots are peeled, washed and grated on a Korean vegetable grater.
2. In a separate container, mix cabbage and carrots. Vegetables need to be slightly mashed.
3. The mixture is transferred to a bucket or pan, compacting tightly.
4. Hot water is poured into a liter jar, salt and sugar are added. The ingredients are mixed until completely dissolved.
5. The brine is allowed to cool. After this, it is mixed with the rest of the cold water.
6. The brine is poured into a bucket of vegetables. The liquid should completely cover the salad.
7. Cover the pan with gauze and a lid. It is left at room temperature for 2-3 days.

Properly prepared salad has a sweet and sour taste. The vegetables turn out crispy and juicy.

Advice. Purified water is used for brine. Tap water negatively affects the taste of the snack.

Recipe Variations

There are many ways to prepare sweet sauerkraut at home.Some of them include unusual ingredients. Below are the best recipes.

Fast way

The appetizer prepared according to this recipe is eaten within a few hours after salting. This salad is not suitable for preparing for the winter - it can be stored for no more than a week in the refrigerator.

Ingredients:

• cabbage – 3-4 kg;
• garlic – 6 cloves;
• odorless sunflower oil – 0.5 cups;
• table or apple vinegar – 0.5 cups;
• sugar – 7 tbsp. l.;
• salt – 8 tbsp. l.;
• water – 0.5 l;
• carrots – 3 pcs.

The amount of salt and sugar is adjusted to suit your taste.

How to make a quick delicious cabbage snack:

1. The cabbage is peeled from the top leaves and finely chopped. Carrots are washed, peeled and grated on a Korean vegetable grater. The garlic is finely chopped or passed through a special press.
2. Vegetables are mixed in an enamel pan. They are crushed to release the juice.
3. The water is brought to a boil. Vegetable oil and vinegar are poured into it, sugar and salt are added. The brine is boiled until the sugar and salt dissolve.
4. Vegetables are poured with hot brine. A wooden circle and oppression are placed on top.
5. The salad is marinated at room temperature. It will be ready for use in 3 hours. After a day, its taste will be more intense.

Ready pickled vegetables are stored in the refrigerator in glass jars.

Advice. It is more convenient to cut cabbage not with a knife, but with a special shredder.

In its own juice

Pickled cabbage in its own juice prepared in a dry way. This recipe is considered the most useful. It contains a minimum of ingredients.

Ingredients:

• cabbage – 5 kg;
• sugar – 4 tbsp. l.;
• salt – 2 tbsp. l.;
• carrots – 4 pcs.

This recipe will require some pressure. It is what promotes the release of juice from vegetables.

How to ferment cabbage in your own juice:

1. The top green leaves are removed and washed. They cover the bottom of the container in which the cabbage will be salted.
2. The head of cabbage is washed and finely chopped. Carrots are washed, peeled and grated.
3. Mix vegetables in a separate container. Add salt to them and mash until the ingredients release their juice.
4. The vegetables are transferred to a container where they will ferment, compacting thoroughly. A wooden stand and oppression are placed on top.

The fermentation process continues for 2-3 days, then the vegetables are transferred to the refrigerator.

Advice. Ready-made sauerkraut can be improved. To do this, before serving, add a small amount of sunflower oil and onion cut into thin half rings.

With vinegar and beets

Cabbage cooked with beets according to this recipe, it has an unusual light burgundy color and looks original in the photo. Beets add a specific taste and make the dish healthier.

Ingredients:

• cabbage – 5 kg;
• red beets – 5 small roots;
• table vinegar – 5 tbsp. l.;
• water – 1.5 l;
• bay leaf – 6 pcs.;
• salt – 2 tbsp. l.;
• sugar – 3 tbsp. l.;
• black pepper – 10 peas.

Salad prepared according to this recipe can be stored in a cold place for up to a month.

How to cook:

1. The cabbage is washed and removed from the top leaves. It is finely chopped or cut into squares.
2. The beets are washed and cleaned. Then cut into thin slices or grate on a coarse grater.
3. Mix vegetables in the container where the appetizer will be prepared. You need to mash them a little so that the juices mix.
4. The water is brought to a boil. Sugar, salt, bay leaf and peppercorns are added to it. The mixture is boiled for 10 minutes. Then add vinegar and boil for another 2 minutes.
5. Pour the brine over the vegetables. Cover the container with gauze and leave in a warm place for 2-3 days.

Beetroot juice is difficult to wash off your hands. Therefore, it is recommended to wear disposable gloves when working with this vegetable.

In honey brine

This method of cooking with honey Lovers of unusual combinations will like it. Honey and a set of spices give the salad an unusual taste.

Ingredients:

• cabbage – 5 kg;
• apples – 3 pcs.;
• carrots – 2 pcs.;
• water – 1.5 l;
• cumin – 1 tsp;
• honey - 4 tbsp. l.;
• salt – 1.5 tbsp. l.

If desired, black and allspice peas are added to the appetizer. They will make the dish more spicy.

Cooking method:

1. The cabbage is washed, peeled from the top leaves and finely chopped. The carrots are peeled and grated on a coarse grater. The apples are peeled and cored and also grated on a coarse grater.
2. Mix vegetables in a separate deep container. Cumin and salt are added to them. The ingredients are mashed by hand until the juice is released. The vegetables are transferred to a container where they will be marinated.
3. Honey is dissolved in warm, purified or boiled water. After the brine has cooled completely, pour the vegetable mixture over it. A wooden circle and oppression are placed on top.

Green apples work best for this recipe. An ideal option is the Antonovka variety.

Terms and conditions of storage

Sauerkraut stored in the refrigerator, cellar or balcony. It is best to transfer the snack into liter glass jars and close with nylon lids.

The shelf life of the snack depends on its composition. Recipes with vinegar and vegetable oil are not intended for preparing for the winter. Classic cooking options allow you to store the snack for up to 2 months.

Advice from experienced housewives

Experienced housewives know several secrets of making sauerkraut:

1. To speed up the process of fermenting vegetables in winter, place a container with salad near the radiator.
2. Not all housewives are able to thinly slice cabbage. If you don’t have a shredder at home, a special vegetable peeling knife called a “housekeeper” will help you get thin, long strips.
3. Spices are included in all recipes if desired. Bay leaves, black and allspice, coriander seeds, and dry mustard go well with cabbage.
4. To prevent the appetizer from becoming moldy, it is covered with mustard plaster.

Conclusion

Sweet sauerkraut is an interesting variation on the classic recipe. It has a sweetish-sour taste and does not require additional additives.

There are many variations in the preparation of sweet cabbage. Some of the recipes include unusual ingredients - they add originality to the dish. To decide on the best snack option, you should try all the recipes.