Sauerkraut with mushrooms

Step-by-step preparation

Cooking time: 3 day 10 hr

1. STEP 1

   

   How to make sauerkraut with mushrooms for the winter? Prepare your food. Mushrooms can be fresh or frozen; you can use regular champignons or wild mushrooms. For pickling, choose young, strong mushrooms; in this recipe I use boiled and frozen small mushrooms. Wash the vegetables first, and remove the top leaves from the cabbage.

2. STEP 2

   

   Prepare the brine. How to make brine? Dissolve salt in water; for 1 liter of water you need to take 100 g of salt. I made 0.5 liters of brine. Then boil the brine and cool.

3. STEP 3

   

   Chop the white cabbage. It will be tastier if you take a ripe, juicy, snow-white head of cabbage. You can cut it with a knife or a special grater-shredder. Dip the cabbage in the brine for 2-3 minutes.

4. STEP 4

   

   Then drain the cabbage in a sieve or colander. It’s convenient to make this type of cabbage in portions - while one batch is salting, chop the next one.

5. STEP 5

   

   Peel the carrots and grate on a coarse grater. Add grated carrots, cumin to the strained cabbage and stir.

6. STEP 6

   

   Leave the cabbage, as usual when fermenting, for 3-4 days at room temperature. Periodically pierce the cabbage with a wooden knitting needle or turn it over, depending on the volume. This is necessary so that the gas released, which gives the cabbage bitterness, goes away.

7. STEP 7

   

   Place the finished cabbage in layers in a storage container. It is convenient to take wide plastic buckets of different sizes. Or glass jars. Place the cabbage along with the brine that formed during pickling. Pack it firmly.

8. STEP 8

   

   Boil the mushrooms in advance (I also pre-pickle the wild mushrooms for 2-3 days, you can simply boil the champignons and cut them into thin slices). Place a layer of mushrooms on the cabbage.

9. STEP 9

   

   Repeat the layers until the container is completely filled.

10. STEP 10

    

    You can pour sauerkraut with mushrooms tightly packed into a jar or bucket with sunflower oil - you get a ready-made salad. You can eat cabbage right away. It is better to store in a cool place. Bon appetit!

Comments on the recipe

lianaN

05.11.2023

4.5

Pickled cabbage with bell peppers is another great option. I am sharing the video recipe.