In Rus', from time immemorial, sauerkraut was prepared for the winter. It was usually stored in wooden barrels in the cold, defrosting as necessary. Traditional sour cabbage was made from such cabbage, it was added to pies and placed on the table as an appetizer. The habit of fermenting cabbage was brought with them by the Russian people who were exploring Siberia.
Classic sauerkraut
Sauerkraut is traditionally prepared in the fall. During the winter, you can prepare various dishes from it - snacks, soups, bigus. Sauerkraut is good in the form of a salad with onions and butter; its taste can be decorated with an apple, cranberry or lingonberry.
Traditional sauerkraut - for the whole winter. Photo: AiF/ Tatyana Rudenko
Ingredients
How to cook
Chop the cabbage, grate the carrots, add salt. Grind the cabbage until juice forms. Place cabbage and carrots in an enamel or wooden container, cover with a plate, and place a weight on top. The released juice should cover the entire cabbage.
The fermentation process takes about 3-4 days; you need to periodically lift the load and pierce the cabbage to release the gas. When gas formation stops and the cabbage acquires a sauerkraut taste, it should be placed in jars and stored in a cool place.
Early ripening cabbage
Early ripening cabbage is cooked with a small amount of salt, which makes it sweetish. It is better to eat it within two weeks, and then prepare the next portion.
Early ripening cabbage should be eaten quickly. Photo: AiF/ Tatyana Rudenko
Ingredients
- White cabbage - 10 kg
- Carrots - 1 kg
- Salt - 100 g
How to cook
Chop the cabbage, cut about a quarter into slices. Grate the carrots on a coarse grater. Mix shredded cabbage, carrots, add salt. Place the cabbage in a bowl, arranging it in large chunks. Press the cabbage down with a weight. Pickling of early ripening cabbage takes 2-3 days. Then it must be transferred to jars and stored in a cool place. This cabbage can be stored for up to two weeks.
Cabbage "Pilustka"
This white and pink cabbage turns out to be very elegant; it will decorate the table both on weekdays and on holidays. In a cold place, such cabbage can be stored all winter. “Pilyustka” means “petals” in Ukrainian. This recipe was brought to Siberia by settlers from Ukraine who came to explore these regions during the period of Stolypin’s reforms.
Cabbage “Pilustka” looks very elegant on the table. Photo: AiF/ Tatyana Rudenko
Ingredients
How to cook
Cut the cabbage into “petals” with a side length of several centimeters. Cut the beets into thin layers. Cut the garlic cloves lengthwise. Place cabbage leaves, beets, garlic in layers in a jar, add spices.
Prepare the marinade. To do this, boil water, add sugar, salt, boil for 5 minutes. Add vinegar and remove from heat. Pour hot marinade over cabbage. Keep at room temperature for a day, then put in the refrigerator or cellar.
Appetizer of cabbage and eggplant for the winter
This recipe is suitable for those who prefer spicy food and love eggplants. This unusual snack keeps well all winter in the refrigerator or cellar. When serving cabbage and eggplants, you can sprinkle with chopped onions and pour over sunflower oil.
This original cabbage and eggplant appetizer will appeal to spicy lovers. Photo: AiF/ Tatyana Rudenko
Ingredients
- Eggplants - 1 kg
- White cabbage - 1 kg
- Carrots - 300 g
- Garlic - 10 cloves
- Hot pepper - 1 pc.
- Black peppercorns - 10 pcs.
- Salt - 1.5 tbsp. l.
- Vinegar 9% - 0.5 tbsp.
How to cook
Cut off the tails of the eggplants, put them in boiling water and cook for 5-7 minutes. Then cool them and cut them into pieces with a side of 1-2 cm.
Chop the cabbage, add grated carrots. Pass the garlic through a garlic press, chop the hot pepper finely and add to the cabbage. Put peppercorns there too. Add eggplant, salt and vinegar to the overall mixture.
Place the salad in jars and put it in a cool place; it will be ready in a week.
Pickled cabbage without salt
The simplest sauerkraut recipe, which only requires water. Vegetables fermented without salt are very beneficial for digestion.
Sauerkraut without salt is very good for health. Photo: AiF/ Tatyana Rudenko
Ingredients
- White cabbage - 1 kg
- Water - as much as needed
How to cook
Chop the cabbage and put it in a jar, no need to mash it. Then pour cooled boiled water and place in a dark place at room temperature. The first time fermentation without salt takes place within 5-7 days. After this, you can remove the cabbage and leave the next portion in brine to ferment. This can be done many times, each time the cabbage will be tastier and cook in a shorter time. You can store sauerkraut without salt in brine in the refrigerator.
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