Sauerkraut is a healthy and tasty dish. In particular, it is an immunostimulant, because it contains many vitamins that are formed in the process of pickling. However, the housewives often raise the question: what to do if the vegetable is frozen, can it be fermented. You will find the answer below in the article.
Is it possible to salt frozen cabbage
The end of October is the most suitable time to harvest cabbage and harvest for the winter. It is best to do this before frost, in order to preserve the organoleptic and physico-chemical indicators of the quality of raw materials. Due to the early freezing temperatures, the heads may freeze. However, this is not an obstacle to the harvesting of vegetables: in this case, it is necessary to bring them into the room to thaw, then clean from the upper leaves. After that, you can get to work.
Selection and preparation of ingredients
For pickling, you need to use winter varieties. Heads must be picked intact, firm and flat. Sudden cold can completely freeze the heads of cabbage - such specimens are not recyclable. Choose carrots with a bright orange color and with a small center. Carrots give the necessary sweetness, so choose sweet varieties as sugar substitutes.
Important! Recipes do not provide for the heating of raw materials, which helps to preserve all the nutrients of the finished dish for a long time.
Frozen Cabbage Recipes
There are many recipes for fermentation, but for all of them certain rules apply, in particular:
- Salt is added at the rate of 2–2.5 g per 100 g of vegetable.
- Carrots are added at the rate of 3 g per 100 g of raw material.
- Bay leaf is added at the rate of 0.03 g per 100 g of vegetable.
- During pickling, remove the foam in which harmful microbes can multiply. After two weeks, a home-made dish can be consumed.
- The fermentation process lasts for 10-15 days, in which one percent of lactic acid is formed. She is a protector (protector) of the finished product from unwanted bacteria.
Simple ambassador
1 three-liter can 30 minutes
White cabbage
3 kg
Nutritional value per 100 g:
Chop the main raw material. The result is a mass uniformly chopped with narrow strips of a width of not more than 5 mm.
Grate the carrots on a coarse grater, cutting off the green part of the root. Stir the vegetables in a large container.
Salt the mixture. Mash vegetables with your hands until juice is released.
Put vegetables tightly in a jar.
Cover the jar with gauze, put it in a warm place. For three days, pierce the workpiece so that the gases exit. Finished products when cracking pleasantly crunches.
Chop the main raw material. The result is a mass uniformly chopped with narrow strips of a width of not more than 5 mm.
Grate the carrots on a coarse grater, cutting off the green part of the root. Stir the vegetables in a large container.
Salt the mixture. Mash vegetables with your hands until juice is released.
Put vegetables tightly in a jar.
Cover the jar with gauze, put it in a warm place. For three days, pierce the workpiece so that the gases exit. Finished products when cracking pleasantly crunches.Video recipe
Important! Cabbage prepared in this way helps to lose weight for those who follow a diet. Digesting this dish takes more calories than the body receives energy.
With vegetables
2 three-liter cans60 minutes
Nutritional value per 100 g:
Chop the main ingredient. Grate the carrots with a coarse grater.
Cucumbers cut into four parts.
Tomatoes cut into halves. Peel hot peppers from seeds.
Mix the chopped vegetables in a deep container and salt.
Transfer the workpiece to a glass jar.
Press the vegetable mixture on top with yoke. Leave the workpiece for a week to complete the fermentation.
Chop the main ingredient. Grate the carrots with a coarse grater.
Cucumbers cut into four parts.
Tomatoes cut into halves. Peel hot peppers from seeds.
Mix the chopped vegetables in a deep container and salt.
Transfer the workpiece to a glass jar.
Press the vegetable mixture on top with yoke. Leave the workpiece for a week to complete the fermentation.Video recipe
Did you know? In Austria, they wondered about the future marriage: they planted cabbage with rutabaga in one hole and named the names of the guy and the girl. If both plants grew well, they played a wedding, but if not, they refused the offer..
With spices
2 two-liter cans60 minutes
Nutritional value per 100 g:
- Finely chop the main raw material.
- Add grated carrots and salt.
- Mash the raw materials, stirring them.
- Lay out the bottom of the container with large leaves, then put some of the raw materials there.
- Sprinkle spices and tamp tightly.
- Put a load on a plate on top. The brine should constantly cover the contents of the container.
- Place the container in a warm place for a week.
- Good products have a sour-salty taste, without bitterness.
With sugar
1 three-liter can 30 minutes
shredded white cabbage
3 kg
Nutritional value per 100 g:
Stir chopped vegetables.
Salt the mixture. Add sugar. Knead the raw materials with your hands.
Put chopped vegetables in a prepared container.
Crush vegetables with a load. Put the jar for 3 days in a warm room. The snack will crunch and have a sweet and sour taste.
Stir chopped vegetables.
Salt the mixture. Add sugar. Knead the raw materials with your hands.
Put chopped vegetables in a prepared container.
Crush vegetables with a load. Put the jar for 3 days in a warm room. The snack will crunch and have a sweet and sour taste.Video recipe
Features of storage of blanks
Store blanks in wooden barrels; if there are none, then glass or enameled glassware will do. A plastic container is not suitable for such a process. Keep blanks in a cold basement or cellar. Low temperature prevents active fermentation, from which the product retains a stable taste.
Did you know? Decorative cabbage varieties are often ... decorated with flower beds. Blooming compositions are especially appreciated in late autumn, when other plants bloomed in the gardens.
So that the quality of the product does not deteriorate, the technological process must not be disturbed, adverse conditions of fermentation and storage must be prevented. It is necessary to stock up with pickled products for the future. Sauerkraut is a natural vitamin supplement that should not be neglected. And, as you now know, even frozen vegetables are suitable for these purposes.
