Step by step recipe for sauerkraut with dill with photo.
  • National cuisine: home kitchen
  • Dish type: Blanks, pickling
  • Recipe Difficulty: Very simple recipe
  • Features: Recipe for Vegetarian Diet
  • Preparation time: 9 minutes
  • Time for preparing: 0 min
  • Servings: 10 servings
  • Amount of calories: 134 kilocalories
  • Reason: For lunch


Vitamins are very necessary in winter; for this, housewives often freeze vegetables and berries. Today I would like to prepare sauerkraut with dill with you for the winter.

What is the beauty of harvesting cabbage for the winter? This is what can be made from it delicious borscht, and if you add a little to such a cabbage vegetable oil and onions, you get healthy salad to your table. A simple recipe for sauerkraut with dill read here.

Servings: 10-15

Ingredients for 10 servings

  • White cabbage - 6 Kilograms
  • Salt - 2 Art. spoons
  • Dill seeds - 3-4 Art. tablespoons (can be added to taste)

step by step

  1. A simple recipe for sauerkraut with dill: 1. Peel the cabbage from dirty leaves, wash and finely chop.
  2. Salt our cabbage and mix so that the salt is evenly distributed. Remember it a little, but do not overdo it, if it is too soft, it will not taste good. Add the dill seeds to the cabbage and also mix everything.
  3. We shift the cabbage into a container, tamp it down, cover it with a plate and put a load on top. Cabbage, at the same time, should release so much juice that it is completely covered with it.
  4. Our cabbage should be stored for 3 days in a warm room, you can leave it in the kitchen, while on the 2nd and 3rd day you need to open the cabbage and pierce the entire layer with a knife to free it from accumulated gas. The resulting foam must be removed. After the cabbage juice stops bubbling, around the 4th day, we can place the cabbage in a cold place. Preparation of cabbage for the winter period is completed! Try it and you will like it!

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

How to make homemade sauerkraut in a jar:

For salting cabbage, it is best to use winter varieties of cabbage, such as Slava, Snow White or Sugar Loaf. This recipe uses the Slava variety. I also want to say that big head dense cabbage, weighing 3-4 kg. it turns out a full stuffed jar, with a volume of 3 liters. Therefore, before fermenting cabbage, think about how much you 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.



We cut the head of cabbage in half.






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



Knead the cabbage with your hands until the juice stands out.



Grate the cabbage separately coarse grater. Put on cabbage.



Add salt and dried dill seeds to taste.



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



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



Fill full jars, leaving room for the juice to stand out.



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



On the second or third day, a sufficient amount of cabbage juice will stand out, which can go over the edge. To do this, the jar should be placed in a deep plate so that the excess brine drains.
After the cabbage is salted, send it to a cool place: a cellar or a refrigerator, closing it tightly with a lid.



Delicious, crispy sauerkraut with carrots and fragrant dill seeds will not leave anyone indifferent. It is great as a snack for both everyday and festive table. After all, it was not in vain that our grandfathers and great-grandfathers used to eat healthy and wholesome food, such as, boiled potatoes and it is with sauerkraut ... mmm, what could be tastier? Therefore, be sure to prepare a couple of jars of sauerkraut for future use.

Sauerkraut with dill seeds the best side dish to 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, enameled pots and buckets or three-liter glass jars. The main thing is that the cabbage variety is pickled, since cabbage intended for long-term storage, salted in the usual way, will turn out to be dry and hard, and early cabbage- very soft. The optimum temperature for cabbage fermentation is 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 the white cabbage of pickling varieties from the upper leaves, cut into two parts, remove the stalk and finely chop with a knife or a special shredder.
  • Peel the carrots and grate on a coarse grater.
  • Place clean cabbage leaves, a few dill seeds, a couple of bay leaves on the bottom of an enameled container. You can put a few peas of allspice.
  • Mix shredded cabbage with carrots, dill seeds and salt.
  • Put cabbage with carrots in a container, crushing each new layer and adding a couple of bay leaves.
  • Put a wooden circle or an ordinary small plate on top of the cabbage and set the oppression so that the cabbage is always in the brine. As the simplest oppression, it can be three-liter jar with water, closed with a lid.
  • Put 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 oppression, pierce the cabbage in several places to remove fermentation gases (it is even better to mix the cabbage if the container allows). Let it stand open for several hours, occasionally piercing the cabbage in different places.
  • Ready cabbage can be transferred from the pickling container to glass jars and put in a cold place.
  • After three to five days, sauerkraut with dill seeds is ready for use.

Cabbage for the winter used to be salted in wooden barrels. Sauerkraut until spring it was stored in a cellar or a glacier. At home, sauerkraut can be easily prepared in jars, in small quantities. It keeps well in the fridge and doesn't take up much space. It's over - you can pickle it again, the main thing is to have a delicious crispy cabbage recipe!

Sauerkraut for the winter

Svetlana Burova posted a family recipe and a photo of a cabbage preparation in the Notebook. Such salted cabbage It turns out very fragrant thanks to the use of dill seeds.

I remember, as little girls, my sister and I helped our mother in the kitchen pickling cabbage. We prepared all the ingredients for the recipe ourselves, and then carefully watched every step my mother took.

Sauerkraut according to this recipe always turns out excellent, crispy, with a subtle hint of dill.

Many years ago, my mother salted cabbage in large enamel pots, but lately she has been preparing sauerkraut in jars (for example, 3 liters). So it is very convenient to store the cabbage in the refrigerator or in the cellar, and when it runs out, prepare a new batch of crispy cabbage.