Sauerkraut with dill. Sauerkraut for the winter Salted cabbage with dill seeds

A very simple homemade recipe for sauerkraut with dill seeds, step by step with photos. Easy to make at home in under 21. Contains only 231 calories.

• Preparation time: 7 minutes
• Cooking time: 21
• Calorie Amount: 231 kilocalories
• Number of servings: 10 servings

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Type of dish: Snacks

Ingredients for eleven servings

• cabbage net weight 6 kg
• 2 tbsp. heaped spoons of salt
• 3 4 tbsp. tablespoons dill seeds (varie to taste)

Step-by-step preparation

1. Peel the cabbage from damaged leaves, wash and chop finely.
2. Salt the cabbage, then stir it so that the salt is evenly distributed, then lightly crush the cabbage so that it releases a little juice. Do not mash the cabbage too long or too hard, otherwise it may become too soft.
3. Add dill seeds and mix again.
4. Place the cabbage in any container except aluminum (I used a plastic bucket), compact it well, cover it with a plate (I used a metal dumbbell plate placed in a plastic bag) and place a weight on top. The cabbage should release enough juice to completely cover it.
5. Cabbage should be kept at room temperature 3 days. On the second and third days, pierce the entire layer of cabbage to the bottom in several places to release the accumulated gas; be sure to remove the foam. When the cabbage juice stops bubbling (after 3 days), place the cabbage in a cool place.
6. Bon appetit!

The best varieties for pickling are Slava, Saburovka, Moskovskaya late, Copenhagen, Podarok, Nadezhda, Belorusskaya-455, Amager, Kolobok, Kharkovskaya. The cut of high-quality cabbage should be white, without grooves from worms and not frostbitten. If you are not good at cabbage varieties, then you can determine its suitability for pickling like this: cut a head of cabbage and taste the cabbage. It should be white when cut, crispy and sweet in taste.

This National dish, perhaps, in each country, with a slightly different recipe. Festivals dedicated to this wonderful fermented vegetable are held in Russia and China, Great Britain and Germany. In this recipe I would like to suggest preparing it with dill seeds. It turns out very tasty.

You only need a few ingredients and it's inexpensive. The main thing is seasonality, it is better to do this in the fall, when the vegetable will give enough juice and will be fermented in its own brine.

Cabbage - high in vitamins and ascorbic acid, dietary and very delicious product, which improves stomach functions, and its juice is an ideal remedy for dehydration.

Ingredients:

• White cabbage - 1 fork
• Carrots - 1 pc.
• Dill seeds - 1 tsp.
• Salt - 100 g

Step-by-step preparation photos:

Cut the cabbage into thin strips or grate it on a special grater. When chopped, it should fill a 3.5 liter pan.

Transfer it into a jar (together with the juice you get 3 liters) and put it in the refrigerator for storage so that it does not ferment further and its taste does not deteriorate.

Bon appetit everyone!

Our Slavic people have respected sauerkraut since the times of Ancient Rus'. Tasty, healthy, it was considered an excellent panacea for many diseases. They approached the cooking process creatively, with all their heart! Almost the whole family took part: both old and young. The men were preparing oak barrels(washed, peeled, processed), children - the cabbage itself (peeled the top leaves), and women and girls were engaged in the pickling process itself. Often neighbors (young girls and women) came to visit and, singing, chopped and salted this product. It was believed that this should only be done in a good, cheerful mood, otherwise the sauerkraut will not turn out and will be bitter and tasteless.

Sauerkraut is found in the cuisines of almost all countries of the world: both eastern (Japan, China) and European (Germany, Sweden, Denmark and many others). The recipes and taste are different, of course, but very similar.

This product is especially popular in the autumn-winter season. After all, this is not only good salad or an appetizer, but also the basis for many dishes, such as vinaigrette, cabbage soup, pies, solyanka, dumplings and many others.

The benefits of this dish for the body are enormous. The presence of vitamin C in huge quantities (even more than in lemons) improves immunity and helps prevent colds and viral diseases, and also helps lower blood pressure by thinning the blood. So, this dish will be useful for everyone who is prone to blood clots.

Nutritionists love this product for its so-called negative calorie content (that is, it contains fewer calories than the body needs to process it).

To make cabbage successful, you need to know a few simple rules for pickling it:

1. Forks. It is necessary to pay attention to color and density. A good pump should be dense and white, only winter varieties of cabbage are used for pickling.
2. Tara. The container in which the fermentation process will take place must be made of natural, non-oxidizing materials (glass, clay, enamel dishes).
3. Temperature. The first days the temperature should be room temperature. The foam that forms on the surface must be removed. After it stops foaming and the brine becomes clear, you can clean the cold room (cellar, basement or refrigerator).

In addition to dill seeds, you can add black and allspice and Bay leaf(after chopping a little first).

To prepare sauerkraut, you will need:

Cabbage - a dense head of 3-4 kg.,
- carrots – 2-3 pcs.,
- dill seeds – 1-2 tbsp.,
- salt.
How to make homemade sauerkraut in a jar:

For pickling cabbage, it is best to use winter varieties of cabbage, such as “Slava”, “Snow White” or “Sugarloaf”. IN this recipe The Slava variety is used. I also want to say that from a large head of dense cabbage, weighing 3-4 kg. it turns out a full filled jar with a volume of 3 liters. Therefore, before fermenting cabbage, think about how much you will need.



It is convenient to ferment cabbage over a large area, using either a large table or a long work surface. Wash and dry the cabbage.




Cut the head of cabbage in half.








Then, if required, you can further chop the cabbage.




Mash the cabbage with your hands until the juice comes out.




Separately, grate the cabbage coarse grater. Add to cabbage.




Add salt and dry dill seeds to taste.




Mix everything again and knead well.
Be sure to taste the cabbage for salt. And if required, add more to taste.




The cabbage is almost ready, we begin to stuff it into jars, tamping it with our hands or using a mortar.




Fill the jars full, leaving room for the juices to release.




Keep the jar of cabbage for 3-4 days at room temperature, occasionally piercing it to the very bottom with a long knife or wooden stick.




On the second or third day, a sufficient amount of cabbage juice will be released, which may overflow. To do this, place the jar in a deep plate so that the excess brine drains off.
After the cabbage has been salted, send it to a cool place: a cellar or refrigerator, closing it tightly with a lid.




Delicious, crispy sauerkraut with carrots and aromatic dill seeds will not leave anyone indifferent. It is great as a snack for both everyday and festive table. It’s not for nothing that our grandfathers and great-grandfathers used to eat healthy and wholesome food, such as, boiled potatoes and specifically with sauerkraut... mmm, what could be tastier? Therefore, be sure to prepare a couple of jars of sauerkraut for future use. I also advise you to find out how to prepare

Sauerkraut with dill seeds is the best side dish for meat, as it neutralizes excess fat in meat. This recipe can be salted white cabbage all year round. Dill seeds add a pleasant aroma to this popular winter preparation. It turns out crispy, juicy, tasty and very healthy. Sauerkraut contains much more vitamin C than fresh cabbage.

For salting, you can use wooden barrels, enamel pans and buckets or three-liter glass jars. The main thing is that the cabbage variety is pickling, since cabbage is intended for long-term storage, salted in the usual way, it will turn out dry and tough, and early cabbage will be very soft. Optimal temperature for cabbage fermentation 18-20 degrees.

Recipe

Ingredients:

• 5 kg white cabbage
• 500 grams of carrots
• 100 grams of salt
• 2 teaspoons dill seeds
• 8-10 pcs. bay leaf

Cooking method

• Peel white cabbage of pickling varieties from the outer leaves, cut into two parts, remove the stalks and finely chop with a knife or a special shredder.
• Peel the carrots and grate on a coarse grater.
• Place clean cabbage leaves, some dill seeds, and a couple of bay leaves on the bottom of an enamel container. You can add a few peas of allspice.
• Mix shredded cabbage with carrots, dill seeds and salt.
• Place the cabbage and carrots in a container, pressing down each new layer and adding a couple of bay leaves.
• Place a wooden circle or an ordinary small plate on top of the cabbage and apply pressure so that the cabbage is always in the brine. As a simple oppression it can be three liter jar with water, closed with a lid.
• Place the container with cabbage in a warm place for 3 days for fermentation: on the 3rd day, foam usually appears on the brine, and the brine itself becomes sour.
• After 3 days, remove the pressure and pierce the cabbage in several places to remove fermentation gases (it’s even better to stir the cabbage if the container allows). Let it stand open for several hours, occasionally piercing the cabbage in different places.
• The finished cabbage can be transferred from the pickling container into glass jars and placed in a cool place.
• After three to five days, sauerkraut with dill seeds is ready to eat.

- cabbage - a dense head of 3-4 kg.,
- carrots - 2-3 pcs.,
- dill seeds - 1-2 tbsp.,
- salt.

How to make homemade sauerkraut in a jar:

For pickling cabbage, it is best to use winter varieties of cabbage, such as “Slava”, “Snow White” or “Sugarloaf”. This recipe uses the Slava variety. I also want to say that from a large head of dense cabbage, weighing 3-4 kg. it turns out a full filled jar with a volume of 3 liters. Therefore, before fermenting cabbage, think about how much you will need.

It is convenient to ferment cabbage over a large area, using either a large table or a long work surface. Wash and dry the cabbage.

Cut the head of cabbage in half.

Then, if required, you can further chop the cabbage.

Mash the cabbage with your hands until the juice comes out.

Separately, grate the cabbage on a coarse grater. Add to cabbage.

Add salt and dry dill seeds to taste.

Mix everything again and knead well.
Be sure to taste the cabbage for salt. And if required, add more to taste.

The cabbage is almost ready, we begin to stuff it into jars, tamping it with our hands or using a mortar.

Fill the jars full, leaving room for the juices to release.

Keep the jar of cabbage for 3-4 days at room temperature, occasionally piercing it to the very bottom with a long knife or wooden stick.

On the second or third day, a sufficient amount of cabbage juice will be released, which may overflow. To do this, place the jar in a deep plate so that the excess brine drains off.
After the cabbage has been salted, send it to a cool place: a cellar or refrigerator, closing it tightly with a lid.

Delicious, crispy sauerkraut with carrots and aromatic dill seeds will not leave anyone indifferent. It is perfect as a snack for both everyday and holiday tables. It’s not for nothing that our grandfathers and great-grandfathers used to eat healthy and wholesome food, such as boiled potatoes and sauerkraut... mmm, what could be tastier? Therefore, be sure to prepare a couple of jars of sauerkraut for future use.