Cauliflower fermentation is a very useful and tasty product, which includes vitamin C and calcium. Harvesting for the winter has a simple recipe for cooking, which even a beginner in culinary art will cope with. About the rules for choosing ingredients, as well as how much time it takes to prepare a dish, read below.
Selection and preparation of ingredients
Vegetables for pickling should be selected with special care, because the taste and shelf life of the finished product will depend on this. It is not necessary to purchase cauliflower with yellowed leaves, loose inflorescences or traces of insect activity, because such a product will only spoil the dish.
Important! Before cooking, all vegetables must be treated with warm water, after which their surface is dried with a towel.
Carrots, which are part of the fermentation, should be medium-sized, dense, with a uniform color, the presence of diaper rash or rot on its surface is unacceptable.
Recipes for harvesting sauerkraut for the winter
Sauerkraut appetizer is a great addition to the main course. In addition, its use contributes to the replenishment of the vitamin-mineral reserve of the body, which makes the product so popular in the winter. The fastest and easiest ways to prepare a product are presented below.
Classic recipe
2 cans of 1 liter each 30 minutes
Energy value per 100 g:
Get rid of vegetable peels. Divide the forks into inflorescences, carrots and bulbs, chop the rings, chop the bell pepper in large pieces. Cut the garlic into thin strips, divide the greens into sheets. Other vegetable crops that make up the dish do not require slicing.
Place greens, peas, pepper, bay leaf and chili on the bottom of the bowl.
Then, in a random order, lay out all cooked vegetables.
Bring the water to a boil for brine and place sugar and salt in it. Cook for 10 minutes.
Pour brine up to the top of the jar and cover tightly with a lid.
Contain containers with the workpiece at a comfortable temperature of + 20 ° C for 3 days.
After 3 days, move the containers to the refrigerator for 7 days. Then the dish can be eaten.
Get rid of vegetable peels. Divide the forks into inflorescences, carrots and bulbs, chop the rings, chop the bell pepper in large pieces. Cut the garlic into thin strips, divide the greens into sheets. Other vegetable crops that make up the dish do not require slicing.
Place greens, peas, pepper, bay leaf and chili on the bottom of the bowl.
Then, in a random order, lay out all cooked vegetables.
Bring the water to a boil for brine and place sugar and salt in it. Cook for 10 minutes.
Pour brine up to the top of the jar and cover tightly with a lid.
Contain containers with the workpiece at a comfortable temperature of + 20 ° C for 3 days.
After 3 days, move the containers to the refrigerator for 7 days. Then the dish can be eaten.Video recipe
Classic Recipe Video Recipe: Classic Recipe
Did you know? The head of cauliflower is not a fruit, but a flower; more precisely, many closely growing inflorescences.
In Korean
4 cans of 0.5 l each 60 minutes
sunflower oil
100 ml
Energy value per 100 g:
Break the stump into inflorescences.
Boil water and boil inflorescences in it for 6 minutes. Then put the vegetables in a plate.
Grate carrots on a coarse grater (it is best to use a Korean carrot grater).
Put carrots and cabbage into the container in alternating layers.
Bring the water for making the brine to a boil. There you need to add: salt, sugar, bay leaf, allspice, chopped garlic and spices to taste.
Boil for 4 minutes over high heat.
Add sunflower oil and vinegar to the marinade.
Pour the containers filled with vegetables with the prepared liquid and cover with lids.
Put the jars in a pan with hot water to sterilize over low heat for 30 minutes.
After sterilization, remove the cans, tightly close the lids and, turning upside down, put in a dark place.
Break the stump into inflorescences.
Boil water and boil inflorescences in it for 6 minutes. Then put the vegetables in a plate.
Grate carrots on a coarse grater (it is best to use a Korean carrot grater).
Put carrots and cabbage into the container in alternating layers.
Bring the water for making the brine to a boil. There you need to add: salt, sugar, bay leaf, allspice, chopped garlic and spices to taste.
Boil for 4 minutes over high heat.
Add sunflower oil and vinegar to the marinade.
Pour the containers filled with vegetables with the prepared liquid and cover with lids.
Put the jars in a pan with hot water to sterilize over low heat for 30 minutes.
After sterilization, remove the cans, tightly close the lids and, turning upside down, put in a dark place.Video recipe
Korean Recipe Video: Korean
In Georgian
3 cans of 1 l25 minutes
Energy value per 100 g:
- First you need to prepare the brine. To do this, boil water with sugar and salt for 10 minutes.
- Cut the carrots into plates, and divide the stalk into inflorescences.
- Put 2 bay leaves, a sprig of dill and a pod of hot pepper on the bottom of the container.
- Fill cans with vegetables in random order.
- Fill the filled containers with cold brine and cover with a plastic lid.
- Store salting at a temperature of + 20 ° C for 14 days.
- For further storage, move the cans to a cooler room.
Video recipe
In Georgian
Did you know? A newly bred variety of cauliflower has a lilac ball of forks of saturated lilac color.
In a bucket
3 l30 minutes
refined oil
120 ml
Energy value per 100 g:
- Disassemble the stump into individual flowers.
- Chop carrots and sweet peppers with long straws.
- Boil the cabbage for 2 minutes and put on a plate.
- Drain the broth and prepare marinade from it, putting salt and granulated sugar in it. After boiling the brine for about 5 minutes, you need to put in it garlic, a leaf of laurel, peas of allspice. Then pour vinegar and oil.
- Laying vegetables into a prepared bucket can be done arbitrarily.
- Next, all the ingredients must be filled with marinade.
- Cork tightly with a lid and set aside for 24 hours in the refrigerator.
- The appetizer is ready to eat.
Features of storage of blanks
To ensure that the finished product retains its useful properties longer, and when consumed clearly crunches, it is necessary to create ideal conditions for home storage. For long-term preservation of the dish, which will last 8 months, it is necessary to maintain the temperature in the range from 0 ° C to + 4 ° C. The container for storing the fermentation must be with a sealed lid, otherwise the products will grow moldy or become covered with mucus, which is dangerous for human health.
Important! Long-term storage of food at sub-zero temperatures leads to a complete loss of vitamins and adversely affects the taste of the product.
Souring cauliflower is not difficult, the main thing is to follow the step by step recipe. With proper preparation and observing the temperature regime during storage, products can be consumed for a long period.
