Fermented cucumbers in jars for winter are a traditional Russian preserve in which the cucumbers are kept by natural lactic-acid fermentation — without vinegar, citric acid or any other artificial acidifiers. Thanks to this natural fermentation the cucumbers turn out with that genuine "barrel" flavor, while still keeping conveniently in ordinary glass jars in the cellar or fridge. The main secrets of success are fresh firm cucumbers, clean unchlorinated water, the right salt proportions and the obligatory addition of blackcurrant, horseradish and oak leaves plus dill umbels for crunch and aroma. Pack the cucumbers tightly into a jar with the herbs and garlic, pour over a cold brine and leave at room temperature for 3-5 days until fermentation starts. Proportions for a 3-liter jar inside.
Sauerkraut with beets and celery is a vibrant, fragrant and remarkably wholesome variation on classic sauerkraut, prized not only for its delicious flavor but also for the rich pink-magenta color that the beets give the dish. There's no need to make it in large batches at once — fresh cabbage and beets are available throughout winter, so you can prepare small portions as needed. The main ingredients are white cabbage, beets, celery root, garlic and spices, which ferment naturally in brine without vinegar over 3-5 days. Cut the cabbage into large squares or pieces, slice the beets into thin rounds and cut the celery into matchsticks. Layer in a jar with garlic, pour over a hot brine of water and salt and leave at room temperature for 3-5 days. Proportions for a 3-liter jar inside.
Crunchy Russian sauerkraut in a jar is a classic preserve no winter table can do without — it works as a standalone appetizer, as the base for borscht and shchi and as a universal side. The main secrets to perfectly crunchy sauerkraut are the right cabbage variety (dense, heavy late-season heads), precise salt ratios (20-25 g per 1 kg of cabbage) and enough days of fermentation at room temperature. Finely shred the cabbage, coarsely grate the carrot and rub everything thoroughly with salt until the juices come out. Pack tightly into a 3-liter jar, pressing down each layer, and leave in a warm spot for 3-4 days under a light weight, piercing the mass with a wooden stick daily to release gases. Move to the fridge once ready. Proportions for 2 kg of cabbage inside.
Write a comment 
