The best recipes for pickling red cabbage for the winter. Red cabbage for the winter, the best recipes

Red or blue cabbage is one of the types of ordinary white cabbage. Its leaves contain a rare vitamin U, which helps to heal stomach and duodenal ulcers. Culture can be easily grown on the beds in the garden. Unfortunately, after harvesting, it is stored fresh for a short time. To avoid this and enjoy the vegetable for a long period of time, you have to go to the trick and preserve it for the winter. The best and original recipes for harvesting cabbage will appeal to many.

Cabbage is a storehouse of vitamins

Any vegetables grown on ecologically clean soil and without the use of nitrates store a huge amount of vitamins. Cabbage is no exception.

Red cabbage is rich in B, A, PP vitamins, beta-carotene. It is absolutely not high-calorie - only 30 kcal per 100 grams of vegetable. Another plus is that it contains anthocyanins, which are a powerful antioxidant. It is thanks to them that cabbage acquires a red tint. With its regular use, the skin is rejuvenated, the body is cleansed.

There are many ways to prepare vegetables for the winter. It turns out very tasty if it is salted or cooked in salads. You can not even mention Georgian cabbage and traditional pickled cabbage. There is only one condition - compliance with the rules of conservation and sterilization.

Contraindications for use

However, we all know that there are no perfect products. Before you use red cabbage, you need to familiarize yourself with the contraindications for use:

• Use with caution in people suffering from diseases of the gastrointestinal tract. Especially during their exacerbation.
• Not recommended for breastfeeding women, as the baby may develop colic.
• Do not use for people taking blood thinners, as cabbage will weaken their result. The content of vitamin K in the vegetable contributes to the thickening of the blood.
• If the body lacks iodine, it can cause suppression of thyroid function and hypothyroidism.

Not without tricks

In order for the preservation to turn out tasty, you should know some tricks:

• The upper leaves of cabbage must be removed; they are not suitable for conservation. In addition, as they grow, they accumulate toxic substances in themselves.
• For shredding, use a special knife or grater.
• You can put other vegetables in the jar along with cabbage. The best option is beets. Just lick your fingers. It is recommended to boil it before use.
• Absolutely any spices are suitable for the preservation of red cabbage, so do not be afraid to experiment.
• Fans of "spicy" can add capsicum or grain mustard. But you need to be prepared for the fact that such cabbage will be very spicy.
• In order for salted cabbage to be stored for a long time after preservation, containers should be carefully sterilized.

The most delicious and interesting recipes

We offer a selection of delicious and healthy recipes that your family and friends will definitely appreciate.

Simple and fast

For cooking you will need the following ingredients:

• Cabbage - 1 kilogram.
• Bay leaf - 2 pieces.
• Finely ground salt - 50 grams.
• Peppercorns - 2-3 pieces.
• Cumin - 1 teaspoon.
• Vinegar 9% - 2 tablespoons.
• Sugar - 60 grams.
• Water - 1 liter.

Finely chop the cabbage, put in a deep container. Add half the salt, pepper and cumin. Mix, crush with your hands. Put in the refrigerator for 5 hours. Prepare brine. To do this, pour water into a thick-walled bowl, add salt, granulated sugar, bay leaves, pepper, mix and put on fire. Sterilize and dry jars in advance.

Pack the cabbage tightly into a bowl. Pour in brine, add 2-3 tablespoons of oil. Put in refrigerator. She will be ready in a day.

Salad of red and white cabbage

For cooking you will need products:

• White cabbage - 300 grams.
• Red-headed - 300 grams.
• Freshly squeezed lemon juice - 2 tablespoons.
• Refined oil - 2 tablespoons.
• Sugar - 1 teaspoon.
• A mixture of peppers and salt - to taste.

Put shredded cabbage in an enameled container, add granulated sugar, salt. Stir, pressing down with your hands to release the juice. Squeeze the lemon, add the mixture of peppers and oil. Arrange in pre-sterilized jars.

This salad is prepared quickly, so it can be consumed immediately, without rolling.

Crispy Pickled Cabbage

• Red cabbage - 5 kilograms.
• Apples - 1 kilogram.
• Onion - 250 grams.
• Cumin - 20 grams.
• Finely ground salt - 20 grams.

Remove the stalks and core from washed and dried apples, chop finely. Onion cut into half rings. Chop cabbage, lay out enameled dishes and mix with fruit. Pour salt and cumin, add onion. Mix again, pressing down with your hand. Cover with a lid, place oppression on top. Put in a dark cool place for ripening. When the cabbage acquires a taste and becomes crispy, arrange it in jars and send it to the cellar for storage.

If unrefined sunflower oil is added to the preparation, it will acquire an interesting and original taste. But there is a significant minus - such salads are stored for a very short time.

Recipe with vegetables

Required Ingredients:

• Fresh tomatoes - 1 kilogram.
• Carrots - 1 kilogram.
• Water - 1 liter.
• Onion - 1 kilogram.
• Vinegar 9% - 3 tablespoons.
• Finely ground salt - 3 tablespoons.
• Sugar - 3 tablespoons.
• Refined oil - 500 grams.

You will need a large thick-walled dish in which all the vegetables for stewing will fit. Put chopped cabbage in it. Tomatoes cut into cubes, onion into half rings. Grate carrots. Boil water with salt and sugar. When they dissolve, the marinade can be removed from the stove. Pour vegetables over them, add vegetable oil. Mix everything, put on moderate heat.

Cover the dishes, stew vegetables in it for 1.5 hours. After spreading the salad still hot in jars, roll up. Containers must be sterilized. Put them upside down, wrap them in a blanket, leave them like that until they cool completely.

With sweet pepper

For cooking you will need:

• Red cabbage - 1 kilogram.
• Bulgarian pepper - 1 kilogram.
• Bulbs - 2 pieces.
• Water - 1 liter.
• Sugar - 1 glass.
• Vinegar - 100 grams.
• Salt - 70 grams.
• Dill seeds - 5 grams.

Remove the seeds from the peppers and keep them in boiling water for 5 minutes. Cut the onion into cubes or half rings. Mix all ingredients in a large bowl with chopped cabbage. Then transfer to banks. Make a marinade by adding vinegar, dill and sugar to the water, pour vegetables over them. Roll up the container, wrap it in a blanket, wait until it cools down.

Korean cabbage

It turns out that not only carrots are Korean. At home, you can cook cabbage salad in the same way.

You will need:

• cabbage - 1 kilogram;
• beets - 2 pieces of medium size;
• carrots - 2 pieces of medium size;
• salt - 2 tablespoons;
• garlic - 2 cloves;
• red hot pepper - 1 teaspoon;
• water - 1 liter;
• vegetable oil - 100 grams;
• vinegar - 100 grams;
• sugar - 1 glass;
• allspice - 3 peas;
• black pepper - 3 peas.

Wash vegetables thoroughly. Separate the leaves, chop into pieces 3 centimeters thick. Grate carrots and beets on a special grater. If this is not at hand, the usual one will do. Mix everything, put in a bowl, pepper. Add salt, sugar, vinegar and oil to the water. Boil, let cool, pour over the mixture. Cover, crush with oppression. Marinate for 3 days, arrange in jars, store in a cold place.

Red cabbage is not only healthy, but also a very tasty product that is suitable for pickling, pickling, making various salads for the winter.

Why do we so undeservedly forget about a close relative of our ordinary cabbage, red cabbage? After all, it tastes just as good, and in terms of the composition of vitamins and trace elements it “holds” a high bar. It can also be fermented, marinated, make winter salads with vegetables, salt.

• 1 red cabbage canned for the winter
  • 1.1 Pickled red cabbage for the winter
  • 1.2 Recipe for spicy red cabbage
  • 1.3 Red cabbage salad for the winter
  • 1.4 How to cook sauerkraut
  • 1.5 Canned red cabbage slices
  • 1.6 Salting red cabbage for the winter

Canned red cabbage for the winter

Red cabbage in winter salads looks very attractive and tastes very decently combined with many vegetables, it is often made with bell peppers. In pickled form, it turns out to be as crisp and juicy as white cabbage.

What is the difference between canning red cabbage? Well, probably only because you need to take into account the high sugar content in it, it tastes sweeter than white cabbage. In the recipe, this sometimes needs to be taken into account.

Pickled red cabbage for the winter

We need the following ingredients:

• A couple of medium heads of cabbage for two or two and a half kilos
• five bay leaves
• Small head of garlic
• Eight pieces of black and allspice peas
• Six buds of cloves

For the marinade:

• Liter of purified water
• Two canteens without a slide of ordinary salt
• Two heaping tablespoons of sugar
• Four tablespoons of 9% vinegar

How to pickle red cabbage:

We chop the forks, preferably with a special knife or a sharp and long ordinary one. Garlic will look beautiful if cut into thin circles. Mix the cabbage with garlic in a wide bowl, you can mash it a little with your hands to make it softer.

We prepare the jars ahead of time so that they are sterile and dry. Pour spices into them, and put cabbage on top, do not crush it too much to remain crispy.

We cook the marinade, having previously dissolved sugar and salt in water, at the end we add vinegar and immediately pour it into jars. We sterilize for 15 minutes, if liter jars. I usually roll such a blank under metal covers. First you need to let the jars cool, then hide for winter storage. You can try again in a couple of days.

spicy red cabbage recipe

Which of the ingredients we will need to have:

• Medium-sized forks of red cabbage per kilo
• Two medium carrots
• Two root vegetables of a small beetroot
• five cloves of garlic
• glass of sugar
• Two tablespoons without top of table salt
• Half a glass of vegetable oil
• Half a glass of 9% vinegar
• Three peas of black pepper with fragrant
• A tablespoon of hot red ground pepper
• Liter of filtered water

How we will cook spicy red cabbage:

It turns out very tasty spicy red cabbage, cut into cubes or ribbons, as you wish. In this case, root crops are best rubbed on a Korean grater, garlic is also chopped into strips.

We mix all the cuts in a convenient bowl, and then pack them in jars. We also mix the spices in a plate and arrange them in jars to make it evenly distributed.

We cook the marinade as follows: stir sugar and salt in water and let it boil, immediately pour vinegar and oil, wait half a minute and remove from heat. now our marinade needs to be allowed to cool down to 80 degrees. Then we pour it into the cabbage and immediately roll the lids.

Red cabbage salad for the winter

We require the following products:

• Kilo of red cabbage
• Kilo of sweet fleshy pepper
• Two medium onions

To prepare the marinade:

• Liter of filtered water
• Half a glass of 9% vinegar
• glass of sugar
• Two and a half tablespoons of regular salt without additives
• Half a teaspoon of dill seeds

How to preserve salad for the winter:

We chop the cabbage into strips, thinly, better with the help of a special shredder. The pepper needs to be softened, for this we first fill it with boiling water for five minutes, then place it in cold water to cool. We take out the seeds from it and cut into half rings. We cut the onion in the same way.

Now we take a convenient, wide dish, put all the vegetables that we cut there, salt them and remember a little, stir well with our hands. It is better to pack the salad in half-liter jars to eat immediately. Banks are naturally sterile.

Pour sugar and dill into the water (we have already salted the cabbage), boil and add vinegar. Pour the salad hot immediately and roll up under the lids. It should cool slowly, so for a day we wrap it with something warm.

How to cook sauerkraut red cabbage

What we take for the recipe:

• Five small heads of red cabbage
• A kilo of apples Antonovka or other sour
• Three heads of onions
• A glass of fine salt
• Dill seeds to taste

How to ferment red cabbage:

We cut the forks into two parts and chop each into thin strips. My apples, cut into two parts to remove the seeds, no need to peel. We cut them into thin slices. Cut the onion into half rings

In a wide bowl, mix the cabbage with onions and dill, salt and crush with your hands. Put the cabbage in a high enameled pan or bucket, alternating with a layer of apples. we will accept a little and put it under oppression for three days in a warm place. Then the finished cabbage can be put into jars or hidden in the cellar in the same dish.

canned red cabbage slices

We will need products for cooking:

• 8 kilos of red cabbage
• Medium sized horseradish root
• Three large burgundy beets
• Large head of garlic
• Four liters of water
• Two cups of 9% vinegar
• A glass of ordinary salt
• A glass of granulated sugar
• Three leaves of lavrushka

How to prepare such cabbage:

Each head must be cut into pieces so that the leaves do not fall apart. Grind the horseradish root on a grater or blender, cut the garlic into strips. We prepare three-liter jars and put pieces of red cabbage there, sprinkling them with garlic and horseradish.

Pour salt and sugar into the water, wait for it to boil and put the grated beets, add all the spices there and let it boil for five minutes, at the end we pour the vinegar. let cool until warm. Then we fill the jars and put them on sterilization for 20 minutes each. We roll under the covers.

Salting red cabbage for the winter

We will use the following ingredients:

• Ten kilos of red cabbage
• ten laurel leaves
• A glass of fine salt
• Ten peas of allspice and black pepper
• ten cloves
• To taste of cinnamon powder

For the marinade:

• Three tablespoons of vinegar essence
• A heaping tablespoon of salt
• Two heaping tablespoons of sugar

How will we pickle cabbage:

At the very beginning of the process, we rinse and sterilize the jars well so that they are clean and dry. It is better to wash with soda or mustard so that the smell of detergent does not remain.

We chop all the cabbage “into noodles”, pour it into a large bowl, add salt and rub it by hand, so we leave it for a couple of hours so that the juice stands out.

In order to make the marinade, mix sugar with salt and vinegar, stir so that everything dissolves well.

We pack the cabbage in jars, crushing it, evenly distribute the juice over the jars. In each jar, add spices in equal amounts on top and add the marinade, also in equal parts. Immediately close the cabbage under tin lids and hide in the cold. can be eaten in two weeks.

Let's not start health - we will eat cabbage. We easily grow this interesting vegetable in our beds. But not everyone has the opportunity to store cabbage in its original form. So you have to be smart and come up with recipes for blanks. Red cabbage for the winter is very easy to prepare. Welcome to a new cooking class!

Let's make a cabbage at home

Pickled or sauerkraut is always held in high esteem. The recipes for the winter that we have selected will pleasantly surprise you with their diversity. You can make both a quick snack and a unique taste of preservation, which will be stored all winter in the basement or utility room.

Quick snacks are prepared with marinade and stored in the refrigerator, but various salads are best preserved in sterilized containers and stored in a cool place, such as a cellar. Red cabbage for the winter in jars will become a real lifesaver for you when suddenly the guests find themselves on the doorstep, as they say, without declaring war.

Before we embark on an exciting culinary journey, let's take a look at some tricks:

• the upper leaves of cabbage must be removed;
• for shredding use an ordinary knife or a special grater;
• red cabbage is best combined with beets, it must first be boiled;
• for the preparation of conservation, you can use almost any spices, for example, peppers, cumin, basil, salt;
• lovers of dishes “with peppercorns” can add capsicum or grain mustard, the taste will be interesting, but very spicy;
• For long-term storage, only sterilized containers are suitable.

Let's grow cabbage - the bins will not be empty

We begin to make preparations for the winter from red cabbage. If you need to quickly prepare an original, bright and tasty appetizer for the table, this recipe is just for you. In a day it will be possible to crunch red cabbage.

Compound:

• 2 pcs. laurel leaves;
• 50 g finely ground salt;
• 2-3 pcs. peppercorns;
• 1 tsp cumin;
• 2 tbsp. l. vinegar 9% concentration;
• 60 g of granulated sugar;
• 1 liter of water.

Cooking:

• The hardest part of the job is shredding the cabbage. Let's start with this.

• We spread the chopped cabbage in a deep bowl.
• Add literally 20 g of finely ground salt, a mixture of peppers and cumin.
• Mix everything well, lightly crushing the cabbage with your hands.
• In this form, send the workpiece to the refrigerator for 5 hours for salting.

• As soon as the time for salting has expired, we will prepare the brine. Pour water into a thick-walled saucepan, add the remaining portion of salt, granulated sugar, bay leaves, peppercorns.
• Mix everything thoroughly and put on fire. Bring the marinade to a boil.

• Sterilize and dry the canning jar.
• Tamp the shredded cabbage tightly into a jar.

• Literally 2-3 tbsp. l. heat refined vegetable oil and add to the marinade.
• We put the cabbage in the refrigerator for pickling for a day.

Lady of the fields and gardens

You can cook an original and unusually tasty red cabbage salad for the winter. For variety, add some white cabbage. A truly royal taste of this salad will give freshly squeezed lemon juice. For conservation, the proportions of products must be proportionally increased. Do not forget about pre-sterilization of containers and lids.

Compound:

• 0.3 kg of white cabbage;
• 0.3 kg of red cabbage;
• 2 tbsp. l. freshly squeezed lemon juice;
• 2 tbsp. l. refined vegetable oil;
• 1 tsp granulated sugar;
• a mixture of peppers and salt - to taste.

Cooking:

• First, chop the red cabbage with straws.

• We spread the chopped cabbage in a deep bowl, preferably enameled.
• Add fine salt to taste.
• For taste and juiciness, add a little granulated sugar.

• Mix everything thoroughly and lightly crush with your hands so that the cabbage starts up the juice.
• Squeeze juice from a lemon, we need literally 2 tbsp. l.

• We also add refined vegetable oil and pepper mixture.
• Add lemon juice to cabbage.
• Once again, mix everything thoroughly and put it in the refrigerator.
• If you want to immediately try the cooked masterpiece, let the cabbage salad brew for at least a couple of hours.
• For preservation, we decompose the cabbage into sterilized containers.

What a yummy!

And now we will tell you how crispy pickled red cabbage is prepared for the winter. Apples are a must. It is better to choose fruits of sweet and sour varieties.

Compound:

• 5 kg of red cabbage;
• 1 kg of apples;
• 0.25 kg of onions;
• 20 g cumin;
• 0.2 kg of finely ground salt.

Cooking:

1. Rinse and dry apples thoroughly.
2. Now we will remove the stalk and core.
3. We chop the apples into strips.
4. We do the same with onions. It can be chopped in the form of half rings.
5. The most difficult and painstaking part of the work is shredding cabbage.
6. Put the red cabbage in a deep enamel bowl and mix with apples.
7. Add salt, cumin and onion.
8. We will mix everything well by hand.
9. Now cover the cabbage with a lid, and put a load on top.
10. In a secluded cool place, leave the cabbage for ripening. We will taste it from time to time.
11. We lay out the finished cabbage in jars and send it to the cellar for storage.

A little tip: unrefined vegetable oil will add an interesting taste to red cabbage sauerkraut. But it is impossible to store such a blank for a long time.

Another interesting option

If you like canning, then this recipe is for you. A mixture of fresh tomatoes, cabbage and onions is the most successful combination for a salad. The marinade will give the canned vegetables a delicious flavor. You can choose spices and spices according to your taste. If you like spicy food, add hot pepper or chili seasoning.

Compound:

• 1 kg of red cabbage;
• 1 kg of fresh tomatoes;
• 1 kg of carrots;
• 1 kg of onion;
• 1 liter of water;
• 3 art. l. vinegar 9% concentration;
• 3 art. l. finely ground table salt;
• 3 art. l. granulated sugar;
• 500 ml refined vegetable oil.

Cooking:

1. Traditionally, we start by preparing all the necessary ingredients.
2. Cabbage comes into play first, we chop it and immediately put it in a thick-walled dish in which we can stew all the vegetables together.
3. Cut the tomatoes into cubes, chop the onion in the form of half rings.
4. Grind carrots on a grater. Want to make things easier? Use a food processor.
5. In a separate bowl, bring water to a boil.
6. Add salt, spices, vinegar, granulated sugar. Once the sugar and salt are completely dissolved, set aside the marinade from the stove.
7. Pour vegetables with prepared marinade, add refined vegetable oil.
8. Mix everything and put on a moderate fire.
9. We mark 1.5 hours. At this time, stew vegetables under a closed lid.
10. While hot, put the cabbage salad into sterilized containers and roll up the lids.
11. Until completely cooled, put the jars upside down and wrap them with a blanket or blanket.

All members of my family love crispy spicy cabbage sauerkraut with pepper or garlic. Such an appetizer is good in the autumn-winter time, because it contains vitamins (in particular vitamin C), which are so necessary for our body. In this article, I will tell you my favorite delicious recipes for sauerkraut in a jar for the winter.

Sauerkraut with carrots and garlic

The unusual color of red sauerkraut is sure to draw attention to this dish even on the festive table. It's all about a special substance - anthocyanins. It is found in all purple fruits: blackberries, blueberries, cherries, grapes. Anthocyanin affects not only the color of cabbage, but also its taste. It gives the purple head leaves a slight pungency. This specific property is more than offset by the unique beneficial properties of red sauerkraut.

Regular consumption of this snack helps to reduce vascular fragility, strengthen the retina, and reduce swelling.

Ingredients:

• Red cabbage - 500 g;
• Carrots - 2 pcs.;
• Garlic - 1 clove;
• Salt - 1 tsp

When working with red cabbage, it must be remembered that it contains a lot of coloring pigment. Therefore, it is better to protect your hands with thin rubber gloves, hide clothes under an apron and use only a plastic cutting board and work surface. If the purple juice still leaves traces, you can try to remove them with lemon juice.

The upper leaves and stalk of red cabbage contain a large amount of nitrates, so they should not be used as food. The rest of the head should be chopped as thin as possible. Purple leaves contain much more fiber than white cabbage. Therefore, they are more rigid and thin cutting is especially important in this case.

Carrots should be washed, peeled and cut into small strips or grated on a coarse grater.

Peel the garlic. Then it needs to be finely chopped or grated on a fine grater. Sprinkle generously with salt on top of all chopped vegetables.

After that, chopped cabbage must be kneaded with your hands. This should be done so that the characteristic crunch of the leaves is heard. This is done so that the cabbage softens and starts up the juice.

For pickling red cabbage, you should choose a glass container. Enameled will not work, because it can be stained under the influence of pigments, and in metal products will oxidize. To ferment 500 g of cabbage, you need to take a container with a volume of 500 ml. All prepared cabbage should be packed very tightly into the jar. It is desirable that at least 2 cm of free space remain on top, which is necessary for the juice released during the fermentation process.

The container must be placed in a bowl so that juice flows into it if a lot of it stands out. From above, the cabbage should be pressed with a load, such as a narrow bottle of water.

The first 7 days of fermentation should take place at room temperature. In order for the gases characteristic of fermentation not to linger in sauerkraut, it must be carefully pierced 1-2 times to the full depth with a knitting needle or a thin knife. Foam should form on the surface of the cabbage juice. It should be removed.

After a week, you need to remove the load, remove the jar from the bowl, wipe it off and close it with a nylon lid. Further fermentation should continue in the cold. A jar of cabbage should be placed in the cellar or refrigerator. After 5 days, red sauerkraut will be ready.

Red sauerkraut in large pieces in a jar - a delicious recipe for the winter

My friend shared with me very tasty recipes for red cabbage. I present to you one of them.

To prepare sauerkraut, I will need the following products:

• Heads of red cabbage - 5 pcs.;
• Horseradish is the root;
• Garlic - 1 large head;
• Onion - 3 pcs.
• Table salt - 250 g;
• Dill - seeds;
• Lavrushka - 3 leaves.

I disassemble the heads of cabbage into leaves, each of which I cut into large pieces. I cut the onion into half rings, chop the garlic finely, and chop the horseradish root with a blender.

1. In a wide bowl or other bowl, I mix pieces of cabbage with onions, garlic, dill and horseradish. I add salt and rumple my hands.
2. Then I shift the vegetables into a barrel or an enameled bowl, put a plate with oppression on top. Cabbage is fermented in a warm place for 3 days.
3. Then I lay out the finished pickle in jars, sterilize for 20 minutes and roll it under iron lids. Sunsets for the winter are ready!

Red cabbage with apple

My children like sauerkraut with apple recipes more. Apples give the dish a spicy, slightly sweet taste.

Recipes for red sauerkraut for the winter are quite simple to prepare. I will describe one of them.

I will need the following products:

• Red cabbage - 1 fork;
• Onion - 1 pc.;
• Apples - 2 pcs.;
• Salt - 70 g;
• Dill - seeds.

Note to the owner

To make the cabbage juicy and crispy, it is better to cut it into large pieces.

1. I cut the cabbage leaves. Apples are peeled and seeds are removed, and then cut into thin strips. I cut the pre-peeled onions into thin rings or half rings.
2. I add salt to the pieces of red cabbage and grind them. I spread salted cabbage leaves in an enameled bowl or barrel, add apples, onion half rings and dill (seeds) to them. I mix everything thoroughly.
3. I put a plate with oppression on top and sauerkraut for 4 days. Then I transfer it to jars and put it in a cold place. It turns out very tasty, slightly sweetish cabbage leaves.

Red cabbage with carrots

To prepare delicious sauerkraut with carrots, I need the following ingredients:

• Heads of red cabbage - 10 kg;
• Carrots - 0.5 kg;
• Pepper (bitter) - 2 pcs.;
• Heads of garlic - 4 pcs.;
• Water - 9 l;
• Coarse salt - 400 g;
• Sugar - 800 g;
• Cumin - to taste.

Cabbage, sauerkraut with hot peppers and garlic, is amazingly crispy. So how do you make delicious sauerkraut?

1. Initially, I clean the cabbages, remove the stalks. I like the cabbage to be cut into large pieces.
2. I put the blanks in a barrel or an enameled bowl.
3. Now you can start preparing the brine from salt and water. I pour cold brine over our cabbage, cover the container with a plate and put oppression on top. To make the cabbage tasty and moderately crispy, I keep it under the yoke for 4 days.
4. After 4 days, I choose cabbage from the container, but at the same time I keep the brine. If you follow my recipe, pieces of cabbage must be mixed with finely chopped garlic, carrots and peppers, as well as cumin. After thoroughly mixing all the above ingredients, I return the pickle to the barrel or bowl.
5. I boil the brine again, cool it and pour cabbage over it. I put a plate with oppression on top for another 2 days.
6. Then I add sugar to the container, squeeze the cabbage a little and lay it out in 3-liter jars. Banks are stored in a cold place.

Red sauerkraut for the winter in a jar, the delicious recipes of which I described in this article, can be added to a salad or eaten as a separate pickle. Enjoy your meal!