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Cabbage in barrels

Cabbage in barrels


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Cabbage cleaned of unhealthy leaves, cut in half if large, or left whole, put in a barrel with oak leaves, horseradish slices, beetroot slices, I noticed that the vast majority do not put beets, but we like the color; for those who do not put beets, put 2-3 cups of corn kernels; after the barrel is filled, add water and salt, to 10l of water 1 cup of coarse salt (250g). we cover the barrel with a lid and if the lid doesn't work, we put a plastic bag on top and tie it to the mouth.

From the day I put the cabbage in the barrel until it starts to soften, I ventilate daily, then less often.

After 1 week I also put aspirin. As for pickles, it does not allow the cabbage to grow and in this way when we cook it it no longer has to be kept in water.

My barrel looks like this last week when I put the cabbage, now, being ventilated daily and warm water, I managed to put the lid


Pickled cabbage is one of the most popular ingredients in traditional Romanian cuisine. To obtain sauerkraut, we start to clean the cabbage from the dried or cut leaves. Remove the core from the cabbage and add a piece of horseradish and a tablespoon of salt.


Leave it in the evening until morning to soften the salt and fill it with salt. Place in the barrel with the salt side up. Preferably buy cabbage according to the size of the barrel. Add the remaining dill, fenugreek and horseradish. Add rice to reduce acidity and corn to intensify the yellow color. Fill with water. After 2-3 days, squeeze the juice, ie remove all the juice and add again. we repeat this operation 2-3 times. It is good to know that in a 60 kg barrel there are about 30-35 l of juice. Check the amount of salt in the juice, and before the last filling, fill with new cabbage (prepared as above) the place obtained by placing the cabbages. It is placed in a place away from frost and heat. Pickled cabbage can be used after 2-3 weeks (depending on storage temperature).

Pickled cabbage can be used to prepare salads with sauerkraut, but also for dishes based on sauerkraut.


Pickled cabbage for the winter. Necessary ingredients

According to tradition, cabbage is pickled every year by Saint Dumitru, ie on October 26. Of course, it can be put in November and is ready to serve during the winter holidays. Here are the ingredients you need to put pickled cabbage.

  • Cabbage
  • The water
  • Salt never, for pickles
  • Stems of dried dill cut into pieces of 10-15 cm
  • Slices of beets
  • Dried basil sprigs

You can add dried corn kernels or quince to give the cabbage a yellow color and horseradish for a delicious taste. These ingredients are optional and can be added according to everyone's preferences.

There is an important criterion when choosing cabbage, namely not to have dry leaves or beaten by hail. In short, to look fresh. For sarmale , the best pickled cabbage is the white one, with fine and slightly flat leaves. The rounder cabbage is suitable for salad or can be cooked, but does not have leaves large enough to make sarmale.

Also, the size of the heads is very important. They must be at most 20 cm in diameter and fit on the mouth of the barrel.


Pickled cabbage in barrels, the Transylvanians put it like that after a Hungarian recipe

Cabbage pickles are extremely tasty and should not be missing from recipes for sauerkraut, sour soups or next to a pork steak. Cabbage is pickled in late October or early November. The Romanian tradition of "cans for the winter" says that the cabbage is pickled between Saint Dumitru and Saint Andrew.

When choosing cabbage, you must be careful that it is well cooked, thick, white and with thin sheets, to be useful for sarmale. The barrel must be cleaned well in advance. Some people say that the barrel is good to be made of wood, but we know that in reality it comes out just as good in the plastic barrels that we all have in the house…

Ingredient:

  • beautiful cabbage masters
  • corn kernels (optional)
  • 1–2 drops
  • Bay leaves
  • a bunch of dried dill
  • horseradish
  • peppercorns
  • salt (50 grams per 1 liter of water)
  • the water

How is it prepared?

Place a part of the dill on the bottom of the barrel, long pieces of horseradish, a few bay leaves and peppercorns. You can also put thyme, if you like. If you want the cabbage to be pink, you can put a red cabbage in the barrel, and if you want it yellow - golden, add corn kernels.

Carefully scoop out the back of the cabbage and fill the empty spot with salt. Then put the head in the barrel and press it well. To two layers of cabbage heads add dill, peppercorns and horseradish. Also, when you fill the barrel, add these spices.

When the barrel is full, place a wooden grill over the cabbage, pressed with two granite river stones. Cover the barrel with a clean towel and let it sit like this for two days. Be careful, the barrel must be kept warm, otherwise the cabbage will not pickle!

After two days, mix the water with salt and pour brine over the cabbage, then put the lid of the barrel. Some housewives are accustomed to putting and preserving to make sure that the cabbage will not soften.

The mission did not end here. The barrel should be kept at home temperature for about two weeks. If it is too cold, the cabbage will not brown properly. Check it every two days and remove the foam layer resulting from boiling. In 2-3 weeks, your sauerkraut should be ready. But anyway, don't rush, you have time to cut the pork!


Method of preparation

It is good to choose whiter cabbages, flattened and not too heavy. Thicken the cabbage well in the barrel, then prepare the brine.

Put a larger pot on the fire, fill it with water and heat it to about 40-45 degrees (not to boil). For each liter of water put a tablespoon full of salt. Add the other spices and heat several pots at a time until the barrel is almost full, leaving about 7-8 centimeters up.

Not all the cabbages will enter from the beginning, there are 3-4 left, but you will stuff them in the barrel on the second and third day and so the barrel will fill up. Place something heavy over the cabbage, a glass plate or a plastic bottom, a tray to keep them pressed, then put the lid on.

Cook the cabbage once or twice every day and keep the barrel inside, at room temperature, to ferment. After about two weeks, when it starts to grow well, dissolve the fixed spicy sachet in a little juice from the barrel and pour it over the cabbage. That way it won't catch a flower.

Cool the barrel and occasionally chop the cabbage. Insert a thinner hose into the barrel, as deep as possible, and blow into it for a few minutes. The die will stay clear at all times.

When removing one cabbage from the barrel, make sure that the others are well covered. When using the cabbage, cut it from the back and start to untie it from the back.


During this time, prepare the brine

Nothing but water and salt. Make sure the salt melts well, until the last grain. Then, when the two days were over, he poured the brine over the cabbage. Once again, adjust the wooden grill and the stones so that they are well fixed, and put the lid on.

& Icircn the next few days, the cabbage should be pritocita. Three or four times in the first week. Take the foam that was made with the foamer. Then remove the stones and grill, wash and dry. Wipe the walls and the edge of the barrel with a dry cloth (close to the mill). You take a thick, long hose, put it in the die, strain it through the cabbage, and blow hard on it.


In order to be good for sarmale, during the winter holidays, the sauerkraut must be from the autumn harvest, with a finer leaf, thinner than the summer one. The heads must be dense, full, and the leaves must be firm and free from disease or insects.

The preparation of the brine is done with the scale in front. To every 10 liters of water add 500 grams of coarse salt, from the one suitable for pickles. Each head of cabbage is cut straight from the back, then dug in, where salt is added.

Put the cabbage in the barrel only with the back up. The size of the head also matters. It must be no more than 20 cm in diameter, but not less than 10 cm. It is good to know that the first two or three layers of leaves must be removed because they are either damaged by transport or by insects.


How do you prepare the brine?

Nothing but water and salt. Make sure the salt melts well, down to the last grain. Then, when the two days were over, pour the brine over the cabbage. Once again, adjust the wooden grill and the stones so that they are well fixed, and put the lid on. In the following days, the cabbage must be "blown"

Three or four times in the first week. First you take the foam that was made with the foamer. Then remove the stones and the grill, wash and dry them. Wipe with a dry cloth the walls and the edge of the barrel (up to the level of the mill). You take a long, thick hose, put it in the mill, slip it through the cabbage, and blow hard into it.


Cabbage pickle, old recipe

The barrel to be filled must be cleaned very well. It is ideal to be washed and dried properly. At the base of the recent one are placed a few small wooden stumps, and on top of them the spices are placed. You can use sprigs of thyme, pepper prepared in gauze bags and dried dill.

It is also cleaned and cut into round slices a few carrots, but also celery roots. For a pickled cabbage as per the book, it is recommended to cut a few horseradish roots in length. They can be thrown directly into the barrel, or added along the way as the barrel fills.

Some housewives also add beets, for a shade of pink pickles. Or corn kernels to make golden cabbage.
Each cabbage is cut straight from the back, and then it is dug in and given with a little salt. Moreover, the cabbages will only sit with the back up and press well. A wooden grill is placed on top, but also a weight, to press the future pickles.

The cabbage is left in the covered barrel for 2 days, before the brine is added

How to prepare brine

The container in which the cabbage was placed is left like this for 2 days. During this time, the housewives will prepare the brine, which consists of nothing but water and coarse salt. The mixture should be homogeneous, so you need to make sure that the salt has melted completely.

At the end of the 2 days, pour the brine over the prepared cabbages and fix the special lid again. In the following days, the cabbage should be monitored, and first the foam that forms on the surface should be taken. After that, a thick hose must be slipped through the cabbage and blown hard. In some regions of the country, people say that the winter cabbage was "pritocită" when referring to this process, according to a1.ro.


The biggest mistake housewives make when pickling cabbage! This is the right recipe that you will not fail!

Today we will teach you how to pickle cabbage in barrels. Pickled cabbage is a real storehouse of vitamins and minerals, has an unmistakable taste, strengthens the immune system and helps in the detoxification process, so it is an ideal product in diets. For the preparation of sauerkraut you will need only a few ingredients, the whole secret is in the method used. Pick up the cabbage according to this recipe and you will get a delicious, very fragrant and crunchy snack, ideal for meat, potato and bean dishes.

INGREDIENTS FOR A 100 L BARREL

-1 plastic hose with a length of 1.5 m

METHOD OF PREPARATION

1. Prepare the cabbage: remove the upper leaves, remove the stalk, cut the lower part in a cross and sprinkle with salt the cut part.

2. Place the cabbage heads as tightly as possible in a barrel and place the hose between them, one end of the hose should be at the bottom and the other end should protrude from the barrel.

3. You can add cobs of dried corn, horseradish root, onion cut in half, quince, apples, pieces of beets. Dissolve the remaining salt in cold water and pour the brine over the cabbage. Do not be afraid, if at first the cabbage will be a little above the water, after a few days it will leave. Place a weight on top of the cabbage heads.

4. After 4-5 days start blowing in the hose. During this time, all the cabbage heads must be left and only the weight remains. Remove the weight and blow hard 10 times to mix the brine well. Repeat this procedure 2 times a day for 2-3 weeks.

5. Pickled cabbage will be ready after 1.5-2 months. A white foam will form on the surface of the brine, which is normal. You can take it carefully with a foamer or push it with a gauze.

Note:pickle the cabbage in a cool place, in the pantry, basement or on the balcony.


Video: Making Wild Lettuce Pain Relief Medicine Powder (July 2022).


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