How to deliciously prepare sauerkraut with bell peppers for the winter

Sauerkraut is fermented in different ways. Grandma's classic recipe still remains popular, but housewives are experimenting and adding new ingredients.

Sweet bell pepper fits perfectly into winter preparations with cabbage. Thanks to it, the salad turns out bright and attractive, acquiring a new, pleasant taste.

Selection and preparation of main ingredients

The taste and shelf life of winter preparations depend on the quality of vegetables. Below we will consider the basic rules for choosing suitable ingredients for high-quality sourdough.

Cabbage

Take mid-season and late varieties. Dense, crispy, juicy leaves are distinguished by a rich composition of vitamins and microelements.

Popular varieties for pickling:

1. Glory. Average weight 3-3.5 kg. The upper leaves are salad green, the inside is white. At the end of September the vegetable is ready for fermentation.
2. Belarusian. Dense heads of cabbage reach 3 kg by the end of September. During cultivation, the variety requires careful care. Tastes good in any form.
3. Present. Brought out by Soviet breeders in the early 60s. Round forks weigh no more than 3 kg. They are distinguished by juiciness and sweetness.
4. Anniversary Semko. Oval heads of cabbage grow up to 4 kg. The upper leaves are covered with a waxy coating, the inner ones are white.
5. Moscow late. Large heads of cabbage reach 6-7 kg. They are distinguished by grey-green leaves. Do not crack. They do not require much attention when growing.
6. Amager 611. The maximum weight is 4 kg. The variety was developed 70 years ago.Resistant to low temperatures.
7. Kharkov winter. "“Sits” in the beds until frost. Gains weight up to 4 kg. Pests do not like this variety.
8. Stone head. Forks weighing up to 5 kg are distinguished by bubbly leaves. Grayish-green on the outside, pale yellow on the inside.
9. Merchant's wife. Small round heads of cabbage weighing up to 3.5 kg grow well in central Russia.
10. Mara. Cabbage from Belarusian breeders. Round forks weighing up to 4 kg. They are distinguished by dark green upper leaves with a waxy coating.

When choosing heads of cabbage for pickling, pay attention to the following indicators:

1. Weight. Optimal - 2.5-3 kg.
2. Elasticity. When you squeeze the fork with both hands, it does not lose its shape.
3. Sound. When you squeeze, you can hear the leaves creak—the cabbage is dense.
4. Leaf color. The internal ones are white or greenish in color.
5. Taste. Sweet without bitterness.
6. Length of the stalk. No more than 4-5 cm.

bell pepper

Meaty varieties are used in winter preparations. They are distinguished by a thick wall.

Suitable for canning:

1. Vanguard. The main advantage is the high quality of the fruit. They are green and red in color, prism-shaped with juicy, aromatic pulp.
2. Adept. It has high productivity. The dark green and orange fruits are cube-shaped. The pulp is sweet.
3. Bogdan. Yellow-orange, conical-shaped peppers have juicy, sweet flesh.
4. Ideal. The fruits are cone-shaped and red. Wall thickness is from 8 to 10 mm.
5. Chocolat beauty. Chocolate-colored peppers with prism-shaped pods. This is a high-yielding variety.
6. Amber. Characterized by high quality fruits. Green and orange peppers with tender flesh have a cone shape.

To understand which pods are suitable for canning, look at their base.Peppers standing on 4 legs are of the female type. It has a sweet, mild taste. It is consumed fresh.

The pod with 3 legs (chambers) is of the male type. It has a hard wall and a sour taste. After heat treatment it becomes soft and sweet.

For preparations, fresh fruits are chosen, without signs of rotting or damage.

Why is there bell pepper in the recipe?

When combined with cabbage, peppers produce acid during the fermentation process. It prevents the proliferation of bacteria.

Bell pepper gives sauerkraut a sweet flavor and makes the preparation aesthetically attractive.

Classic recipe for sauerkraut with bell pepper

Pickling is a natural fermentation process based on the action of lactic acid bacteria. The vegetables' own juice serves as a preservative. It keeps bacteria from multiplying.

Advantages of pickling vegetables:

• use little salt;
• no need for vinegar.

Ingredients:

• cabbage - 2 kg;
• carrots - 150 g;
• bell pepper - 250 g;
• coarse salt - 2 tbsp. l.

Step-by-step cooking instructions:

1. Remove the top leaves from the cabbage.
2. Chop finely with a knife or chop using a special grater.
3. Mix with your hands until the juice appears.
4. The carrots are chopped on a coarse grater.
5. The pepper is cut into thin cubes.
6. Mix vegetables, add salt, knead.
7. Place it in a container and place a plate with a load on top.
8. The workpiece is kept at room temperature for 2 days.
9. On the third day it is put in the refrigerator.

After 72 hours, sauerkraut with bell pepper is ready.

Recipe Variations

Cabbage is prepared not only by pickling. Marinades, brines impart different flavors to vegetables.

With bell pepper and carrots

More vegetables in the composition - more benefits and vitamins.This salad will not only be a tasty addition to your diet, but will also strengthen your immune system in the winter.

Ingredients:

• cabbage - 2 kg;
• sweet pepper - 400 g;
• carrots - 400 g;
• onion - 400 g;
• vinegar 9% - 100 ml;
• coarse salt - 40 g;
• sugar - 50 g;
• sunflower oil - 200 ml.

Step by step recipe:

1. Remove the top leaves from the head of cabbage.
2. Finely chop, sprinkle with 1 tsp. salt, knead.
3. Grind carrots on a coarse grater.
4. Peppers are cut into strips.
5. The onion is cut into half rings.
6. Mix all the vegetables.
7. Add the remaining salt, vinegar, oil, sugar and stir.
8. Place in clean, sterilized glass jars and seal with metal lids.
9. Store in a cool place.

In brine

Ingredients:

• cabbage - 2 kg;
• bell red pepper - 200 g;
• onion - 200 g;
• carrots - 400 g;
• water - 800 ml;
• salt - 40 g;
• sugar - 20 g;
• black peppercorns - 5 pcs.;
• bay leaf - 2 pcs.

Cooking steps:

1. To prepare the brine, add salt, sugar, bay leaf, and black peas to boiling water.
2. The cabbage is chopped.
3. The carrots are chopped on a coarse grater.
4. Peppers are cut into strips.
5. The onion is cut into half rings.
6. The vegetables are mixed and placed in clean, dry jars without compacting.
7. Pour the cooled brine over the vegetables.
8. Place the jars without lids in the refrigerator for 48 hours.
9. Close the containers and keep in the refrigerator for another 2 days.

With mustard seeds

Mustard seeds give the dish an original taste and increase the shelf life of the product.

Ingredients:

• cabbage - 3 kg;
• sweet pepper - 800 g;
• carrots - 500 g;
• salt - 3 tbsp. l.;
• sugar - 1 tbsp. l.;
• mustard seeds - 0.5 tbsp. l.

Cooking steps:

1. The cabbage is chopped.
2. The carrots are chopped on a coarse grater.
3. Peppers are cut into strips.
4. In a separate container, mash the cabbage.
5. Add salt, sugar, mustard seeds. Stir and let sit until juice forms, about 1 hour.
6. Mix all the vegetables.
7. Place in clean, dry jars.
8. The jars are stored open in the refrigerator for two days.
9. Closed containers are placed in a cool place.

With onion

An interesting recipe for lovers of a sharper and piquant taste.

Vegetables needed:

• cabbage - 3 kg;
• large carrots - 2 pcs.;
• large onion - 2 pcs.;
• cloves - 3 pcs.

For the brine:

• water - 800 ml;
• salt - 50 g;
• sugar - 25 g.

Cooking steps:

1. To prepare the brine, cooled boiled water is mixed with sugar and salt.
2. Cut the cabbage into thin strips.
3. The carrots are chopped on a coarse grater.
4. Peppers and onions are cut into half rings.
5. Mix all the vegetables.
6. The vegetable mass is placed in sterilized jars and filled with brine.
7. The containers are not covered with lids; they are left in a warm place for 2-3 days.
8. Pierce the mass with a wooden stick to allow air to escape.
9. After the specified period, close the lids and put them in a cool place.

Terms and conditions of storage

Store the workpiece in a cool place. The period and conditions of storage depend on the container and storage location:

• no more than 7 months - in wooden barrels in the cellar;
• 2 weeks - in glass jars in the refrigerator;
• 5 days - on the balcony up to +10°C.

Advice from experienced housewives

To prepare delicious sauerkraut with bell pepper for the winter:

• use vegetables grown with their own hands or purchased from trusted producers;
• choose heads of mid-season and late varieties with juicy, crispy leaves;
• certain varieties of bell peppers and male types are used;
• For fermentation, use coarse salt;
• Sealed glass jars and wooden barrels are suitable as containers;
• try different spices: cloves, paprika, turmeric, etc.

Conclusion

To prepare delicious sauerkraut with bell pepper for the winter, choose high-quality vegetables and follow the recipe.

Experienced housewives use proven varieties of cabbage and pepper. Choose dense heads of cabbage with white, juicy, crispy leaves. For canning, take male pepper pods. They have a more sour taste and add a piquant aroma to the preparation.

There are many recipe options. By adding different vegetables and spices, it is easy to achieve optimal preparation.