Winter is the time of year when canned or pickled vegetables come to replace fresh vegetables, as is the case with cabbage. In addition to the traditional recipe, there are many other options for the preparation of this product. In our material, we will consider how to ferment a vegetable with rye flour at home.
What gives rye flour for sauerkraut
Rye flour contributes to better fermentation: after 6-7 days you can get a tasty dish that even gourmets will appreciate. Flour helps the product acquire a delicate, slightly sour taste.
Ingredient preparation
To make the dish really tasty and healthy, vegetables for its preparation must be taken in high quality, without visible flaws, putrefactive lesions and unpleasant odors.
Before starting the pickling, vegetables should be cleaned, washed, cut with a special knife or an ordinary one.
Sauerkraut recipes with flour for the winter
2 liter can 1 hour / 4 days
Energy value per 100 g:
- Remove the top leaves and rinse the heads of cabbage.
- Peel and grate the carrots.
- Chop the cabbage and place it in a large bowl.
- Mix with spices until juice appears.
- Add carrots and mix thoroughly.
- Sprinkle the bottom of the can with two tablespoons of rye flour and tightly fill the cabbage to the middle of the container.
- Add another 1 tbsp. l flour and report vegetables from above.
- Cover the jar with gauze and put in a bowl or bowl, since when pickling juice will stand out and will flow out of the jar.
- After a day, pour the juice back into the jar.
- On the third day, pierce the contents of the jar with a thin wooden stick (to remove gases).
- On the fourth day, close the jar with a lid and place in a cold, dark place.
Important! It is advisable to take flour finely ground and sift through a sieve before use.
Classic Crisp Cabbage Recipe
2 liter can 1 hour / 3 days
salt
1 tbsp. with a small hill
Energy value per 100 g:
- Wash the cabbage, remove the top leaves from it, chop.
- Peel the carrots, grate.
- Mix everything in a large bowl.
- Put vegetables in a jar. Tamp tightly.
- Top with salt and sugar.
- Pour water into a jar. It must be refined or settled.
- Cover the jar with gauze and place in a pan or bowl.
- After 2 days, pierce the contents of the jar with a wooden stick.
- Leaven for 3 days, after which the dish can be tasted and, if you like the taste, then put away for storage or immediately eat.
Important! The brine should completely cover the vegetables to the neck of the jar during the pickling period.
With caraway seeds and carrots
2 liter can 1 hour / 6 days
White cabbage
1 PC.
Energy value per 100 g:
- Rinse the cleaned head, and then chop.
- Grated peeled carrots.
- In a bowl, mix vegetables, salt and sugar in layers. Knead well to make juice stand out.
- Add caraway seeds, stir everything thoroughly.
- Tamp the ingredients in a container for pickling, cover the container.
- After a few days, pierce the thickness of the container with a wooden stick. Repeat the procedure for another 2-3 days.
- After 6 days, the product can be eaten.
Did you know? Culinary experts call cabbage The "queen of vegetables", because from it you can cook many dishes.
Storage Features
After preparation, the pickled product should be stored in a dark, cool place. To do this, you can put the container in the refrigerator or lower it into the cellar. The shelf life of pickled product is 2-3 months.
All the above recipes for sauerkraut will help to please your loved ones and decorate both everyday and holiday table. The main thing: to choose high-quality vegetables and clearly follow the instructions.
