Why does sauerkraut turn out soft? To make sauerkraut tasty, it needs to be prepared according to the lunar calendar. The sauerkraut did not work out.

Stewed cabbage is one of the most popular dishes in Russian cuisine. Fresh or sauerkraut is stewed with mushrooms, sausages, carrots, potatoes, rice, beans or raisins. Season it with garlic, sour cream or tomato paste. Always different and very tasty, stewed cabbage never gets boring and is very beneficial for our body. It normalizes the functioning of the digestive system, removes toxins and reduces cholesterol levels. How to properly stew cabbage in order to preserve all the vitamins and nutrients?

Stewed white cabbage

To stew, make sure that the head of cabbage is tight and does not deform when pressed. It should also be beautiful, without spots, with fresh green leaves.

Now chop the onions, grate the carrots or chop them finely. Heat a small amount of vegetable oil in a frying pan, add the onions first, then the carrots and sauté the vegetables for 5 minutes until they turn golden. Chop the cabbage into strips or cubes, add to the vegetables and lightly fry for 5 minutes, then add a little water to stew the vegetables. Instead of water, you can add tomatoes or slightly sweetened tomato paste. Simmer young cabbage for up to 15 minutes, and winter cabbage for up to 40 minutes, until it becomes soft. Serve it with herbs, sour cream or mayonnaise, cold or hot.

How to stew red cabbage

Red cabbage is no less useful than white cabbage; it is chosen according to the same principle. In addition, good cabbage should have bright purple leaves. You can stew this cabbage without adding other vegetables - it will be delicious. Simply cut the cabbage into strips, sprinkle with salt, black pepper and nutmeg. Pour 3% vinegar (a couple of tablespoons per head) and simmer in a glass or ceramic bowl with a small amount of oil.

After an hour, when the cabbage becomes soft, season it with ketchup or tomato paste and serve as a side dish.

For a piquant and softer taste, you can add a little sugar, and replace regular vinegar with apple or rice vinegar. And one more secret - many housewives do not add salt immediately, but 10 minutes before the cabbage is ready. If you want to make the dish tastier, add wheat flour sauteed in oil at the end of stewing at the rate of 1 tbsp. l. flour for 1 kg of cabbage.

Stewed sauerkraut

If you do not make homemade preparations, then choose the right sauerkraut for stewing. It should be crispy, white-golden in color with a pinkish tint. A slimy and slightly viscous brine is also normal. Good cabbage has no stains, it has a sour-salty fresh taste, it is better if it is taken straight from the barrel. And one more important point - the larger the cabbage is cut, the more vitamins are preserved in it.

Stewed sauerkraut has a brighter and piquant taste, but before cooking it is washed in a colander with running water to remove excess acid.

Before stewing, sauté onions cut into half rings in oil, then mix them with cabbage and add a little water, seasoning with salt and black pepper.

After 45 minutes, add tomato paste, a little sugar and spices such as caraway or cumin to the cabbage. Simmer for another 5 minutes and remove from heat.

Stewed cauliflower

Cauliflower contains a lot of protein, so it must be included in the diet of vegetarians and athletes. In addition, this product activates mental activity and is indicated for nervous overload. When choosing cauliflower, make sure that its inflorescences are white and dense, without suspicious spots, and that the leaves are fresh and green.

Divide the head of cabbage into inflorescences, wash them thoroughly and cut into thin slices. Fry the cabbage in vegetable oil for several minutes, add salt, add tomato paste and water, then simmer for 15-20 minutes.

Season the cabbage with fresh herbs - parsley, basil or dill.

Stewed Brussels sprouts

Brussels sprouts are extremely rich in vitamin C, so they help maintain high immunity and performance. When buying cabbage, choose bright green, dense heads that are strong and small, as large ones can be a little bitter.

Brussels sprouts are good for stewing because they have a very pleasant taste and delicate aroma. True, there is a little secret - you need to first boil it for 5 minutes, adding a lemon drop to the water.

After this, the heads of cabbage are cut in half or into quarters and fried in oil with onions or leeks. Then the cabbage is seasoned with salt and pepper and stewed until soft. You can add a little sour cream mixed with water. Sprinkle the finished cabbage with grated cheese.

Stewed broccoli

Broccoli is valuable because it contains vitamin U, which protects against stomach ulcers. In addition, this type of cabbage is useful in the fight against tumors, and broccoli also has a beneficial effect on the heart and blood vessels. When choosing cabbage, make sure that the head is bright green, with dense, fresh leaves without damage.

Wash the broccoli, disassemble it into florets, remove the rough parts and place in a frying pan with well-heated oil. If the oil is not hot enough, the cabbage will turn out soft and brown. Simmer the broccoli for 20 minutes, seasoning it with salt and any spices.

In full screen

When cutting up cabbage before stewing, do not use the leaves adjacent to the stalk, as nitrates and radionuclides accumulate in them. If you are going to fry the cabbage before stewing, make sure that it is dry, otherwise the oil will splatter heavily during the frying process.

During stewing, make sure that the cabbage does not burn; add water if necessary, even if it is not written in the recipe for stewed cabbage. For frying, you can mix high-quality butter with vegetable oil - this will make the taste of the dish softer and more delicate.

To add some spice before frying, you can throw a pod of red hot pepper into the oil and lightly fry it, then remove it and simmer the cabbage in aromatic oil. Or you don’t have to remove it, just chop the pepper first - it all depends on whether you like spicy dishes. You can use garlic instead of pepper.

Cabbage is stewed not only in a frying pan, but also in a double boiler and in the oven at a temperature of 160-170°C, the duration of stewing is up to 40 minutes. In a multicooker, first use the “Frying” mode to sauté vegetables, and then use the “Stewing” mode; the time depends on the “age” of the cabbage. Do not overdo it with stewing, otherwise the dish will lose its vitamins and become too soft and tasteless.

The finished cabbage can be sprinkled with grated cheese and placed in the oven until the cheese melts and browns.

Now you will be surprised how simple and easy it is to stew cabbage and feed a large family with a tasty, satisfying, appetizing and cheap dish.

Ingredients: white cabbage - 1 kg, onions - 2 pcs., tomato paste - 2 tbsp. l., vinegar - 1 tbsp. l., sugar - 1 tbsp. l., flour - 1 tbsp. l., vegetable oil - 3 tbsp. l., bay leaf - 1 pc., salt and pepper - to taste.

Cooking method:

1. Wash the cabbage and onions.
2. Finely chop the cabbage.
3. Place the cabbage in a bowl, add a glass of water and place on low heat.
4. Pour 1 tbsp into the cabbage. l. vegetable oil.
5. After 20 minutes, chop the onion into small cubes.
6. Fry the onion in 1 tbsp. l. vegetable oil.
7. At the end of frying, add tomato paste, sugar and one bay leaf to the onion.
8. Mix fried onions with cabbage.
9. Salt, pepper, add vinegar.
10. After 10 minutes, fry the flour in 1 tbsp. l. oils
11. Add flour to cabbage and stir.
12. The total stewing time for cabbage is 40 minutes.
13. Remove bay leaf before serving.

Serve the cabbage with mashed potatoes, rice, buckwheat or pasta, and complement the dish with a cutlet or goulash. Isn't it delicious?

Stewed Brussels Sprouts with Ginger Sauce

Cabbage goes well with spicy seasonings - this is how it is prepared in eastern countries.

Fry a glass of finely chopped onions in 1 tbsp. l. sesame oil until onion is soft, about three minutes. Now add 2 tsp to it. grated fresh ginger and 1 clove of finely chopped garlic. Fry for another 30 seconds.

Boil 450 g of Brussels sprouts in boiling water for 5 minutes, cut them into halves and place them in a frying pan with the onion and ginger. Pour ⅓ cup chicken broth over the vegetables and simmer for another 5 minutes.

Place the finished cabbage on a flat dish, pour over soy sauce and sprinkle with any fresh herbs. A healthy and flavorful side dish for meat and fish is ready!

Stewed cauliflower with tomatoes and bell peppers

This dish will surprise you with its pleasant taste and ease of preparation. Even a beginner in cooking can handle it!

Cut 3 onions into half rings and fry them in vegetable oil with 2 cloves of chopped garlic. Next, add 5 bell peppers, chopped into strips or cubes, grated carrots to the onion, and then fry the vegetables for 5 minutes.

Pour boiling water over 5 tomatoes, peel them, cut them into cubes and add them to the vegetables. Salt and pepper the dish, add chopped basil and oregano, a bunch of finely chopped parsley and 300 g of cauliflower, disassembled into inflorescences. Simmer for another 10 minutes and serve with boiled potatoes.

Broccoli in orange sauce

You can't even imagine how amazing the combination of broccoli and citrus fruits is, so orange sauce is the perfect addition to this dish.

First prepare the sauce. Remove the zest from 1 orange and cut it into small thin strips. Squeeze the juice from the orange. Heat 1 tbsp in a frying pan or saucepan. l. olive oil, throw in orange zest and a third of a glass of walnuts. Fry the ingredients for 2 minutes.

Serve cabbage with toasted bacon and chili.

Try all types of stewed cabbage, experiment with different products and spices. You'll soon realize that cabbage is the perfect dish for culinary experimentation, especially if you're a novice cook!

Autumn is considered a golden time not only due to the yellow decoration of nature, but also due to its harvest. Along with the first cold days, a really hot time comes for gardeners and gardeners - it’s not enough to harvest the crop, it still needs to be preserved in order to delight yourself with tasty and healthy homemade preparations in winter.

In Russia, sauerkraut is very popular in this regard. This ancient dish is not only one of the most inexpensive and delicious, but also quite easy to prepare. The main thing you need to choose is a good culinary recipe and an auspicious day. If, to solve the first problem, housewives resort to the advice of friends, grandmother’s proven methods or thematic sites, then only the lunar calendar can help determine a good day for pickling.

As everyone knows, the Earth’s natural satellite has a huge impact on the nature of our planet and the processes occurring with it. In particular, according to astrologers, the growth of plants, as well as the quality and taste of homemade products, depend on the phases of the moon. If cabbage is salted on a favorable day, you can feel it right away - it turns out very aromatic and crispy. Therefore, before preparing a dish, be sure to look at the lunar calendar.

Pickled vegetables have been prepared since ancient times, so there are a huge variety of different recipes. And hundreds of years ago, our ancestors discovered a certain pattern between the quality of the resulting pickles and the phases of the Moon.

The centuries-old experience of housewives has shown that sauerkraut turns out soft and more sour if cooked during the waning moon or full moon. However, some sources do not advise salting the product when the full Moon appears in the night sky.

In order for the preparation to crunch in your teeth, you need to start preparing it on the fifth or sixth day after the New Moon - this time is considered the most successful and favorable.

Particularly scrupulous fans of the lunar calendar even take into account the constellation under whose influence the night star is located on the expected day of salting. Among all the days that fall during the period of the waxing Moon, it is recommended to choose those that pass under the sign of Aries, Taurus, Sagittarius or Capricorn, but according to astrologers, Virgo, Cancer and Pisces should be avoided. The remaining constellations of the zodiac circle are considered neutral.

It's no secret that the best time to pickle kaput is in the fall - is it possible to find a more suitable time? By October, all the varieties used for pickling are ripe, and the prices for the vegetable are still not high. Please note that experts recommend choosing pumps weighing no more than four and no less than three kilograms. The best time this month is from the 10th to the 21st.

A good period for preparing pickles continues. You will get a tasty result even if you use vegetables caught by the first autumn frosts. People say that the quality of the finished dish is influenced not only by the period of the lunar cycle, but even by the day of the week. Therefore, to keep sauerkraut for a long time, make it on Wednesday or towards the end of the week - on Friday or Saturday. The waxing Moon in November 2018 will be observed from the 8th to the 21st - take this into account along with other criteria so that the result is guaranteed to please you in the future.

The fermentation process will take place with maximum success between the 8th and 20th of the first winter month. At this time, you can prepare not only cabbage, but also stock up on other vegetables and fruits for the winter: starting with the “little blue” ones and ending with the usual apples. According to the observations of experienced cooks, the most delicious sauerkraut is obtained if you cook it on the waxing Moon in the middle of the phase. In December, this day will be the 14th.

Sauerkraut - a very popular and tasty product that many housewives prepare for their families. It is especially relevant in the winter season. Deliciously prepared sauerkraut will be an excellent dish for any table, both festive and everyday. But sometimes it happens that after checking the readiness of this product, we notice in an incomprehensible slime. Many people wonder what this is slime and where did it come from, and is it possible to eat such cabbage?

Recently, after checking cabbage that had been fermented three days ago, I noticed exactly the same mucus and decided to find out about it on the Internet. After reading several articles, I noticed that the opinions of their authors partially differ. Some believe that this only happens if the cabbage contains harmful nitrates and other substances. Others claim that mucus appears in sauerkraut if it is kept in a warm room. Still others say that this happens due to improper fermentation, that is, it is under-salted or poorly compacted. I think that all of these statements except the first one have the right to be.

What causes mucus to appear in sauerkraut?

I compacted one large head of cabbage into two different jars and placed them in different places. One stood under the radiator, and the second was on the opposite side of the kitchen. According to the recipe, cabbage should be fermented for 2-3 days at room temperature. In my kitchen it was about 22 0 C.

Three days later, I checked the readiness of the cabbage and noticed that mucus had appeared in one of the jars, but the other turned out just fine. Based on the fact that both jars were prepared from the same cabbage and in exactly the same way, I can confidently say that the appearance of mucus is unlikely to be affected by the amount of nitrates it contains and the degree of salting (the amount of salt added).

In my case, the mucus appeared precisely in the jar that was located not far from the battery, so I believe that its formation was caused by the elevated temperature.

It can also be considered correct to say that mucus can appear in a jar in which the cabbage is poorly compacted and contains air. In this case, as at elevated temperatures, rapid proliferation of bacteria occurs, which causes the appearance of mucus and darkening of the product.

Is it possible to eat sauerkraut that has mucus in it?

I will say right away that there is nothing terrible or supernatural in the formation of mucus in sauerkraut, and you can eat it without any harm to your health.

If you notice the appearance of mucus at the very beginning of its formation (air bubbles appear on top of the cabbage and the liquid level rises significantly), then I recommend mixing the upper layers of the cabbage with the lower ones and putting it in the refrigerator. This will stop the rapid development of bacteria and the formation of mucus. In 1-2 days, this cabbage will be completely ready for consumption.

If you notice the mucus too late and it has spread throughout the cabbage, then simply put it in the refrigerator and rinse it in a sieve under running water before eating.

If you still don’t dare to eat this cabbage in a salad, you can use it for making soups, baking pies, pies, or just for stewing. With such elevated temperature treatments, all bacteria will die, and the dishes themselves will turn out very tasty. Therefore, before throwing away sauerkraut with the mucus formed in it, think about what and how you can cook from it.

How to reduce the risk of mucus in sauerkraut?

1. To prevent mucus from forming in your sauerkraut, I recommend first making it according to the correct recipe.
2. Tamp down the cabbage well. There should be no air in it, and the top layers should be covered with “its own juice.” Otherwise, the cabbage will turn black and/or mucus will form in it.
3. For the first 2-3 days of the starter, it is important to keep the cabbage at the correct temperature before placing it in the refrigerator. It should not exceed 20-22 0 C, otherwise rapid growth of bacteria and mucus formation are guaranteed.
4. Be sure to put the cabbage in the cold, for example, in the refrigerator or in the cellar, 2-3 days after the start of the ferment, for normal storage.

Do you know how to make delicious sauerkraut? You need to prepare in advance for sauerkraut season. Therefore, I will show you a recipe for very tasty homemade sauerkraut. I got it from my grandmother, so there is no doubt about its correctness.

Homemade sauerkraut turns out very tasty, you'll just lick your fingers! The recipe has been tested for so many years!

Today you can find many different options for its preparation. My method can be considered classic - it turns out tasty and crispy. A portion of sunflower oil and chopped onions will turn it into a divine dish.

Sauerkraut for the winter at home - how much salt

The main question that interests all housewives. This is really important. If you add salt, the dish will not be tasty. If you don’t report it, then everything will turn sour. The classic norm is 1 level tablespoon per 1 kilogram.

What you need to make sauerkraut

1. Winter cabbage . Summer varieties are not suitable for pickling. I choose flat, flattened “specimens” that look like cabbage rolls. They are exactly what you need for fermentation, they won’t let you down.
2. Salt. Regular stone, but not sea or iodized. There is no need for unpleasant surprises in this matter.
3. Carrot. Grated on a Korean grater, it will give the finished dish an appetizing appearance and pleasant taste.
4. Black and allspice peppercorns . I definitely add it for taste and piquancy.
5. Hot pepper in pods. Ingredient optional, for those who like it “spicier”.
6. Bay leaf. A small amount of it will add its own touch of taste.
7. Dill seeds. At will for an amateur. Some people can't imagine the taste without it.

When is the best time to salt cabbage in October 2017

The best time for pickling is when the Moon is waxing. You should not neglect this rule, so as not to look for the reason for the failure later. Therefore, we arm ourselves with the lunar calendar and select dates. In October these days are October 1-3 and October 23-31.

Number of products

• Shredded cabbage mass – 1 kg
• Carrots – 2 pcs.
• Rock salt – 1 tbsp. without top
• A few peas of black and allspice
• Bay leaf – 1-2 pcs.
• Dill seeds and hot pepper (optional)

Grandma's way of pickling crispy cabbage

Tip: At this stage, if desired, you can add cranberries, thinly sliced ​​apples or bell peppers.

• Add pepper, bay leaf and dill seeds.
• Transfer to a glass or enamel bowl. This could be a glass jar, an enamel pan. Aluminum cookware is not suitable for these purposes.
• Now the main thing is to compact the vegetable mixture very tightly into the bowl. Help yourself with your fist or a pusher, as you wish. Place the mixture as tightly as possible; when pressed, juice should appear.

Advice: hands and work utensils must be clean, otherwise bacteria and microorganisms may enter.

• Cover the top with a saucer or plate and cover with gauze to prevent debris or midges from getting in. Place something heavy on top as a weight. This could be a jar of water, cereal, or a special clean stone for such purposes (oppression).
• Leave in a warm place for two to three days. The dishes need to be placed in a bowl, because the fermentation process will begin and the juice may overflow. If foam appears, it means you did everything right. It should be removed with a clean spoon, and the contents of the dish should be pierced with a thin stick twice a day. Don't let the unpleasant smell of fermentation scare you, that's how it should be.

Advice: be sure to pierce, otherwise everything will be ruined.

As you can see, nothing complicated. You just need to know some of the subtleties that I talked about. It makes an excellent dish; it can be added to vinaigrette, cabbage soup, cabbage soup, and salads. Try, cook with us, and you will succeed in the best possible way! See you soon, I look forward to your visit!

Discussion: 5 comments

Sauerkraut is very healthy; I always prepare a couple of three-liter jars for the winter. This year I bought a wooden tub of 10 liters, I will experiment, they say it tastes better in wood.

Answer

1. Post your results, Alevtina. Let everything work out perfectly!

   Answer

Your recipe turned out wonderful cabbage! That’s how I felt that the waxing moon and it was time to ferment the cabbage)))) But it was like this: I was standing, so I was chopping cabbage “to stew,” and then I really felt the taste of sauerkraut, and seasoned with homemade aromatic sunflower oil... mmm .. So wanted! I remembered that I saw your recipe, and went to look at it) And at the same time I stewed the chopped cabbage for new cabbage) And I bought some fresh butter at the market. And today, after three days, our crispy cabbage is ready! Cheers cheers! I went with boiled potatoes, no, I just flew away) But there was also something left to hide in the refrigerator)))) Thank you for the details and subtleties, it doesn’t seem to be anything complicated, but you gave useful advice. And everything turned out as it should) And last season I only got the right sauerkraut a couple of times, and the rest of the times it was either too soft or over-salted. And this one is just right! I hope it will always work out now ;)

Answer

1. It's always nice when a recipe turns out well. Come visit :)

   Answer

The most important thing in salting cabbage is absolutely not to salt it during the full moon.

Answer