Autumn is the season of pickling cabbage. Among the many options for this dish there are unusual recipes. For example, sauerkraut with tomatoes. The article gives recipes with photos of how to make and pickle assorted vegetables from white cabbage and tomatoes in jars for the winter.

Selection and preparation of ingredients

Cabbage contains many vitamins and minerals. Its juice helps strengthen the epidermis, and a large dose of vitamin C enhances immunity. It helps to reduce weight, cleanse the intestines, removes toxins from the body, promotes liver intoxication, and performs many other tasks in the body.

In combination with tomatoes, cabbage enhances antioxidant properties and becomes even more beneficial to health. Each housewife knows how to salt, ferment and prepare cabbage in several ways. But when the usual menu gets bored, new recipes come in handy.

Did you know? Early cabbage is not used for pickling and pickling. It becomes soft and loses its elasticity and crisp properties.

When choosing the ingredients, pay attention to the fact that:

• cabbage is needed late grades, and tomatoes - should be dense;
• the head should be dense, fresh, with juicy, resilient leaves; its weight should be proportionate to the volume (if it seems to you that it is too light, then drugs were used to grow to accelerate growth);
• Tomatoes - free from defects, traces of rot, disease or damage by pests;
• greens - not wilted, fragrant.

First you need to prepare the vegetables. Heads of cabbage are cleared of integumentary leaves, cut off defects and damages with a knife. Wash and cut into small pieces. For shredding, you can use either an ordinary knife or an electric vegetable cutter. Chip width is about 3-5 mm. Tomatoes are sorted, laid aside damaged or with signs of decay. Whole, dense fruits are washed, stalks are removed.If required by prescription, then cut into pieces. But usually whole examples are used for fermentation. To prepare any, even the simplest salad dressing, you also need spices: garlic, dill, tarragon, cinnamon, hot pepper, peppercorns, grape leaves, currants and others. They will give the sweet and sour taste of the dish a special aroma. The list of herbs depends on the recipe.

Sauerkraut Recipes

Recipes include two directions: pickling and pickling (pickling). The preservative effect in the first case is carried out by salt, which should be at least 10% in solution. In other cases, food acid acts as a preservative. And this property is simply enhanced by salt.

Important! Keep in mind that with each boiling, the liquid will evaporate, so it should be more than what is needed to fill the cans.

Important! Brines have the ability to absorb odors and transmit them to vegetables. If the basement smells damp — do not cook vegetables in open containers. Just give preference to recipes in banks.

Storage Features

You need to store pickled vegetables in a cold room: refrigerator, basement, on the balcony. If mold is formed on the surface during storage, then the top layer is removed, the yoke is washed and poured with boiling water and put in place. You can store blanks from October to December. It must be borne in mind that as the product is stored, it loses its taste.

Did you know? Vegetables can be fermented in any container. But there is an opinion that in an enameled pan they turn out to be more crispy and fragrant.

Due to the constant availability of ingredients on sale, it is not necessary to procure them in large quantities. If you are good at fermenting cabbage according to classic recipes, try using something new. Cabbage with tomatoes will not only diversify your menu, but will also be more beneficial for the body due to the increased set of vitamins and minerals.