Sauerkraut recipes: sweet with cabbage and carrots, bitter and hot

 Sauerkraut recipes: sweet with cabbage and carrots, bitter and hot

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There are many different types of vegetable preservation. Fermentation is especially preferred among them. What is pickling, what is its difference from other types of preservation, we will consider below.

Many diligent housewives know the secrets of how to ferment delicious bell peppers. In our article, you will learn several useful recipes for making peppers with different fillings. We also recommend watching a useful and interesting video on this topic.

What kind of conservation is this?

Pickling is one of the types of canning vegetables.... It is obtained through fermentation, which results in the release of lactic acid. Often vegetables are fermented without the addition of various spices, vinegar, only table salt is used in this type of preservation. Sometimes a small amount of purified water is allowed.

Marinating is a way of preserving vegetables, for which special marinades are used. Often this is water with the addition of vinegar, vegetable oil, garlic, and spices (black, allspice peas, caraway seeds, mustard seeds, cloves, coriander, caraway seeds, etc.) The marinade is brought to a boil over low heat and then it is poured vegetables.

Salting is a type of preservation of vegetables; only large quantities of salt are used for it. Water and other spices are not used in this type of canning. Unlike pickling, a lot of table salt is used for pickling..


Bell pepper itself is a storehouse of useful vitamins and substances. However, the disadvantage is that you can enjoy Bulgarian pepper only during the period July-October. In the rest of the year, you can feast on sauerkraut. What is the usefulness, we will consider below.

Sauerkraut contains many beneficial vitamins and minerals... The main part of sauerkraut is ascorbic acid (vitamin C). This is followed by vitamins of group B, vitamin R. Also contains minerals:

  • iodine;
  • iron;
  • zinc;
  • phosphorus;
  • potassium;
  • calcium;
  • carotene;
  • magnesium.

TIP: Sweet sauerkraut is recommended for people with anemia, hypertension and diabetes. Peppers are often advised to be eaten if appetite is low and there is a breakdown.

As for the calorie content, beauties who count calories should not worry, because 100 grams of bell pepper contains 25 kcal, so it can be safely used as an appetizer and snack.


  1. Wash the fruits of the pepper thoroughly, pierce them with a fork in several places, peel them of the stalk and seeds.
  2. Then we put it in a bowl, preferably a jar.
  3. Add peeled garlic cloves and coarsely chopped dill there.
  4. After that, fill it with salt diluted in cold water. The calculation of salt is the same as for pickling hot pepper.
  5. It is necessary to pour our pepper so that it is completely under the brine.
  6. After that, we leave it to be stored at room temperature.

Pepper will ferment for 4 to 10 days... It all depends on the temperature. The warmer it is in the room, the faster the fermentation process will go. After that, we cover our jars of pepper with plastic lids and send them to a cool place.

With cabbage and carrots


  • sweet pepper - 2 kg;
  • white cabbage - 1.5 kg;
  • carrots - 2 pcs (large);
  • salt - 2 tbsp. spoons (coarsely ground);
  • vegetable oil - 150 grams;
  • peppercorns;
  • dill - to taste;
  • garlic - 1 head.

A delicious appetizer to the table will be a sweet pepper recipe with cabbage and carrots:

  1. We take sweet peppers, peel them of seeds and wash them.
  2. Finely chop the cabbage, it is advisable to use not a knife, but a special shredder.
  3. Three carrots on a Korean grater.
  4. Mix chopped cabbage with carrots and grind with salt. It would be best to knead this mixture so that it lets the juice out, squeeze it into a separate bowl.
  5. Add a few finely chopped garlic cloves to the vegetable mixture.
  6. Boil water and dip the pepper in it for one minute.
  7. Take out the pepper and immediately rinse with cold water.
  8. After that, fill the pepper with mixed cabbage and carrots.
  9. At the bottom of the dishes (an enamel saucepan is recommended), a bay leaf, branches of dry dill are laid out, if you wish, you can add peppercorns.
  10. Then we spread the pepper and fill it with juice from the vegetable mixture.
  11. We cover all this with a plate and put the oppression.

Such pepper is fermented in a warm place for 2 days. After that, we transfer it to jars and put it in the refrigerator.

Watch a video about cooking peppers stuffed with cabbage and carrots:


For, to ferment hot peppers, it is advisable to use a jar with a wide mouth and this recipe:

  1. We take hot peppers, preferably the same size.
  2. Rinse the pepper thoroughly, make a through puncture in each of them with a knife.
  3. Put dill umbrellas in a thin layer on the bottom of the dish, then add garlic peeled from scales, but not disassembled into cloves.
  4. It is recommended to add diluted coarse table salt in spring water (for a more natural taste and aroma). Salt is taken at the rate of 2.5 tablespoons per 1 liter of water. No other spices are worth using.
  5. After the pepper is poured, keep it at room temperature for about 3-4 days. During this period, we put a jar of pepper on a wide plate or tray, and place heavy oppression on top of it. The pepper must be pressed well!
  6. After fermentation, we place it in the cellar (if not, then in the refrigerator). When our pepper is in a cool place, the oppression may not be so heavy.
  7. You should also cover the jar with a small wooden circle and cover the dishes with cotton material.

Ideally, the pepper for this recipe is ready in 45 days.


Hot red pepper is also very tasty and spicy... For this recipe for pickling pepper for the winter, we need:

  • hot pepper 2 kg;
  • cold purified water 5 l;
  • salt - 350 grams;
  • 7 p. bay leaf;
  • 7 cloves of garlic.

Cooking like this:

  1. We take the pepper, wash it, but do not clean it from the seeds and stalks.
  2. Next, on the bottom of the dishes, where we will ferment, put the garlic, pepper and bay leaf on top.
  3. We dilute the salt in water and fill it with our vegetables.
  4. Cover the pepper with clean gauze, put a plate on it and put oppression on top.
  5. We leave it to ferment at room temperature for 10 days. It is possible to extend the fermentation process up to 14 days.
  6. After that, we drain the brine and put our pepper in jars (preferably 0.5 l).
  7. The water in which the pepper was fermented must be boiled and poured over the jars, covered with plastic lids.

How to use sauerkraut in dishes?

By itself sauerkraut is an excellent appetizer and addition to main courses... But you can supplement it well. For instance:

  1. take pepper;
  2. stuff it with fried onions mixed with carrots and tomato paste.

The following recipe will also be very tasty and piquant:

  1. pickled bell peppers - (3 pcs) cut into cubes;
  2. pickled cucumbers (2 small ones) and onions (half a small onion, preferably red) are also added here;
  3. all this is poured with unrefined sunflower oil (2 tablespoons).

Sauerkraut will also be a good addition in vinaigrette., literally one thing can change the salad familiar to everyone for the better. For the vinaigrette we use:

  • 5 medium boiled potatoes;
  • 1 large beetroot (boiled);
  • 2 small boiled carrots;
  • 200 grams of green peas;
  • 2 small pickles;
  • 1 pickled pepper.

Mix all the ingredients and pour over with unrefined sunflower oil.

Delicious cabbage salad with sauerkraut is easy to prepare:

  1. For him, finely chop the cabbage (1/4 head of cabbage).
  2. Add 1 grated carrot there, salt to taste.
  3. Mix the cabbage with carrots well and squeeze a little so that they let the juice out.
  4. Next, add 2 pickled peppers cut into strips, 0.5 onions.
  5. Mix all the vegetables and pour over them with two tablespoons of vegetable oil.
  6. You can also add a clove of garlic (finely chopped) here, but this is optional.

How to store?

ATTENTION: Many housewives make a big mistake by storing pickled vegetables in the same conditions where they were cooked. It is not right. Fermentation itself is a fermentation process. If you delay this process, then you can simply spoil the taste of the product and the useful ones.

Pepper is fermented for three to ten days... It can be tightened up to two weeks, but no more. The ideal vessel for sourdough is a wooden barrel, because this is the most natural material, and when storing the product in it, there is no need to worry about the taste. If there is no keg, then glass jars are used.

The first condition for long-term storage of sauerkraut is a cold place, preferably cool. Also, do not forget about tightly closing the dishes, preferably with a plastic lid.
Pickled vegetables should be kept in a cool, dark place, ideally a cellar. If you are making blanks while living in an apartment, then a balcony can serve as a storage place.

Alternative ways

Pickling can be used instead of pickling.... In this case, the jars are sterilized, and vinegar is added to the brine, thereby killing microbes. You can also simply cut the pepper into strips and freeze. With this method, at any time of the year, the pepper will delight with its fresh aroma and taste, just like in summer.

As for the bitter pepper, it can be dried. For this, a thick thread is taken, the pepper is well washed under running water, dried and strung on a thread with the help of a gypsy needle. It is advisable to store such peppers in a cool dry place.


Pickled vegetables have always been and will be in the priority of Slavic cuisine... Do not be afraid to experiment with recipes and let not a single meal be complete without delicious, and most importantly, healthy sauerkraut.

Watch the video: Christmas Red Cabbage. Jamie Oliver (August 2022).