Sauerkraut with mushrooms for winter

From ordinary products, spicy and very tasty! Sauerkraut with mushrooms for the winter is a preparation that is fermented in the usual way, and then mixed with boiled mushrooms. Cooking it quickly and not troublesome. You can serve such cabbage with mushrooms on fast days or as a snack on ordinary days.

naniki

The author of the recipe

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Composition / ingredients

servings:

White cabbage

500

Water

0.5

Carrots

Mushrooms

100

Salt

Cumin

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 1 g

Fats 0 % 0 g

Carbohydrates 75 % 3 g

15 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 3 d 10 h

Step 1:
How to make sauerkraut with mushrooms for winter? Prepare the products. Mushrooms are suitable fresh or frozen, you can take ordinary champignons, you can forest. For pickling, choose young, strong mushrooms, in this recipe I use boiled and frozen small mushrooms. Wash the vegetables beforehand, and remove the upper leaves from the cabbage.
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 a 0.5 liter brine. Then boil the brine and cool it.
Step 3:
Chop the white cabbage. It will taste better if you take a ripe, juicy, snow-white head. You can cut it with a knife or a special shredding grater. Lower the cabbage into the brine for 2-3 minutes.
Step 4:
Then put the cabbage on a sieve or colander. It is convenient to make such cabbage in portions — while one bookmark is salted, chop the next one.
Step 5:
Peel the carrots and grate them on a coarse grater. Add grated carrots, cumin to the strained cabbage and mix.
Step 6:
Leave the cabbage, as usual during pickling, for 3-4 days at room temperature. Periodically pierce the cabbage with a wooden needle or turn it over, depending on the volume. This is necessary so that the released gas, which gives the cabbage bitterness, goes away.
Step 7:
Put the finished cabbage in layers in a storage container. It is convenient to take wide plastic buckets of different sizes. Or glass jars. Put the cabbage together with the brine that was formed during pickling. Tamp it down tightly.
Step 8:
Boil the mushrooms in advance (I also pre-salted the forest for 2-3 days, you can just boil the mushrooms and cut them into thin plates). Lay a layer of mushrooms on the cabbage.
Step 9:
Repeat the layers until the container is completely filled.
Step 10:
You can pour sauerkraut with mushrooms stuffed tightly into a jar or bucket with sunflower oil — you will get a ready salad. You can eat cabbage right away. It is better to store it in a cool place. Bon appetit!

How to calculate the number of cans, why banks explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.

The shelf life of sauerkraut directly depends on the ambient temperature:
- in the cellar and in the refrigerator, subject to the tightness of the container and compliance with the temperature regime from 0 to +4 degrees, the product remains usable for up to 5-8 months;
- it is stored frozen for up to a year (you can put the finished sauerkraut in plastic bags, seal it tightly, leaving enough space for the brine to freeze, and put it in the freezer);
- at room temperature, the product will deteriorate in 3 days;
- at a temperature of +10 degrees, cabbage will stand no longer than 10-15 days.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.