Sauerkraut with bell pepper: step-by-step cooking recipes

Standard sauerkraut is a frequent guest on the tables of hospitable housewives. The dish is simple, easy to prepare, and the cost is low. But still, sometimes you really want variety. For example, after a couple of days I can’t look at the same type of cabbage. Therefore, every year I make sure to prepare different versions of canned cabbage.

For example, I really like sauerkraut with bell pepper. This pickle has an excellent taste and amazing aroma. Therefore, it can safely act as a snack salad during friendly gatherings. Would you like to cook something similar? Then let's start figuring out how to ferment cabbage with bell peppers. As you can guess, I have a lot of recipes. But I will share with you only the best.

Recipe No. 1 with brine

To ferment vegetables for this recipe you will need:

2-3 kg of cabbage (one large fork);
1 kg of bell pepper;
2-3 large carrots (400-500 g);
2 large onions (200-250 g);
2 bay leaves;
4-5 black peppercorns (they can be replaced with 1/3 tsp ground pepper);
2-3 peas of allspice;
1 liter of water;
1 tbsp. l. Sahara;
2 tbsp. l. salt.

As you can see, the ingredients are quite ordinary and cheap. And this sauerkraut with bell pepper is easy to prepare:

Prepare the brine: boil water along with spices and add salt and sugar to it.
Cut the cabbage into long thin strips.
Grate the carrots on a coarse grater.
Carefully remove seeds from the pepper and cut into strips.
Cut the onion into medium half rings. Their width should not exceed 5 mm.
Move the chopped vegetables carefully, but do not overmix.
Place in jars without tamping too much.
Fill with cooled (!) brine and leave without a lid for 2-3 days. Then cover the jars with plastic lids and store in a cool place.

Advice from experienced housewives

To prepare delicious sauerkraut with bell pepper for the winter:

use vegetables grown with their own hands or purchased from trusted producers;
choose heads of mid-season and late varieties with juicy, crispy leaves;
certain varieties of bell peppers and male types are used;
For fermentation, use coarse salt;
Sealed glass jars and wooden barrels are suitable as containers;
try different spices: cloves, paprika, turmeric, etc.

Recipe No. 2 without brine

Many housewives have a desire to salt cabbage with bell pepper without resorting to preparing brine. If you are one of them, I hasten to please you, I have such a recipe in my reserves. It saves time (no need to wait for the brine to cool), and the dish turns out no worse than the previous one.

To prepare this pickle you will need:

4 kg of shredded cabbage (excluding stalk);
1.3 kg carrots;
1.5 kg bell pepper;
1 tbsp. l. mustard seeds;
2 tbsp. l. Sahara;
100 g salt.

Fermenting cabbage with sweet peppers according to this recipe is very simple. The main thing is to follow the instructions below:

Cut the cabbage and chop the seeded pepper. It is best to cut it into thin strips, so the pickle will look better.
Grate the carrots on a coarse grater.
Sprinkle the cabbage with salt and sugar and grind thoroughly until a little juice comes out.
Add pepper, mustard seeds, carrots and mix thoroughly.
Fill the jars tightly with the resulting vegetable mixture.
Instead of oppression, push the nylon lid inside the jar. It should be inserted “bottom” down.
Leave the jars in a warm place for 2-3 days, remembering to release the gas from the pickles every day.

In three days, sauerkraut with bell pepper according to this recipe will be ready. You can safely seal the lids and move the pickles to the refrigerator or basement.

Recipe No. 3 with bell pepper and carrots

Cabbage – 3 kilograms.
Pepper, red bell pepper – 0.5 kilograms.
Carrots – 0.5 kilograms.
Onion – 0.5 kilograms.
Vinegar – 150 milliliters.
Salt – 50 grams.
Sugar – half a glass.
Sunflower oil – 1 glass.

Chop the cabbage and add a teaspoon of salt to it in a large bowl and mix. Leave, and in the meantime, grate the carrots on a coarse grater, cut the peppers into strips and the onions into half rings. Add everything to the cabbage, mix, add sugar, vinegar and oil, mix again, and the sauerkraut with bell pepper is ready. Place in jars that have been previously washed and well dried, close with a lid and store in a cool place.

Recipe No. 4 sauerkraut with bell pepper and mustard seeds

Cabbage – 4 kilograms (already shredded).
Bell pepper, sweet – 1.5 kilograms.
Carrots – 1 kilogram.
Salt - half a glass.
Sugar – 2 tablespoons.
Mustard seeds – 1 tablespoon.

We cut the pepper into thin strips, shred the cabbage, and chop the carrots on a coarse grater. Now mash the cabbage in a large bowl, sprinkle with salt and sugar, add mustard, stir and let stand for about 1 hour to release the juice.

Now add other vegetables to the cabbage and mix. We put it in jars, but do not close the lid for the first two days. After a few days you can hide it in a cool place, and our sauerkraut with bell pepper is ready for use.

Quick, crispy sauerkraut without vinegar

This recipe is very simple and allows you to ferment vegetables in 2 days. That is, within 48 hours. For preparation you will need the following ingredients:

Large head of cabbage, about 2 kg
Large carrots
2 apples, preferably Simirenko
30 g salt
30 g sugar

Quick, crispy sauerkraut without vinegar, recipe:

Remove the leaves from the white cabbage and cut into 4 wedges. Now turn each of them into thin strips. Remove the skin from the carrots and chop on a grater. Now peel the apples, remove the cores, cut into small pieces.
It is necessary that one apple produces approximately 8 slices. Now put everything in a deep, large bowl and mix the ingredients, add all the salt and sugar. Now use your hands to create a lot of juice. The movements should be the same as when kneading dough.
Next, fold everything tightly into the jar and leave at room temperature for 48 hours. Please note that it is best to lay the cabbage not to the top, leaving about 5 cm. This is necessary so that the juice that is formed during the fermentation process is released freely and does not flow out of the jar.
Once a day you need to stir the cabbage with a knife or fork. So that the brine penetrates evenly into the pieces and there are no unsalted areas left.

Pickles

Recipe No. 5 Sauerkraut with bell pepper for the winter

It will win the hearts of those who do not respect sauerkraut, and will break the hearts of those who crave only classic recipes. Although this is a classic, and an extremely balanced combination of sugar, salt and vinegar in an oily marinade.

Recipe for sauerkraut with pepper: simply delicious.

Prepares quickly: ready in 3-5 days, depending on the variety and fineness of the cut.

Ingredients for 3.5-4 l:

Shredded cabbage 2.5-3 kg;
Carrots 2-3 pcs. neat size;
Sweet red pepper 3-5 pcs. (to taste or 1-2 pieces per 1 kg of cabbage);
Onions 2-3 pcs.
Cilantro seeds or dill.

For the marinade:

Vegetable oil 200 ml;
Vinegar 9% 70-100 g (to taste) or 1.5 tbsp. per 1 kg of finished product;
Salt 40-50 g (3 tbsp flush with the edge, without a slide) or 15 g per 1 kg of sauerkraut;
Sugar 1/2 cup (4-5 tbsp) or 1.5-2 tbsp. per 1 kg.

1. Chop the cabbage, grate the carrots, cut the pepper into graceful half rings - more precisely, divide the half rings into 2-3 parts.

Advice! When preparing for long-term storage, the amount of carrots should be reduced: they make the sauerkraut with pepper soft and yellow. The classic combination is 80-100 g of grated carrots per 1 kg of finished product.

2. Mix the chopped vegetables, grind with a pinch of salt and sugar to release the juice slightly.

3. Mix the oil with vinegar and the remaining salt and sugar, mix with the slices - with a spoon.

4. Place in a jar, leaving up to 2-3 cm, and under a nylon or glass lid. Why leave room? The cabbage will release juice, and if stored for a long time in winter, it will release a lot of juice, which may leak out.

A proven recipe for sauerkraut with long-lasting bell pepper. The best!

Sauerkraut with sweet peppers can be stored in the refrigerator for about a month or more - up to two. It can even be stored in the cellar in winter - after all, this is a winter recipe.

For a long time? Not at all: oil is a natural preservative, and paired with vinegar and salt, it is not only an ideal marinade, but a guarantee of long storage. However, such dishes do not last long.

Advice! This cabbage with pepper can be stored until spring in the refrigerator or in a cold cellar, but vegetable oil should be excluded from the ingredients.

For long-term storage, it is important not to make a mistake with salt: “under-salting” threatens rapid spoilage of the product: sauerkraut with pepper will become soft for the winter and quickly spoil.

Selection and preparation of main ingredients

The taste and shelf life of winter preparations depend on the quality of vegetables. Below we will consider the basic rules for choosing suitable ingredients for high-quality sourdough.

Cabbage

Take mid-season and late varieties. Dense, crispy, juicy leaves are distinguished by a rich composition of vitamins and microelements.

Popular varieties for pickling:

Glory. Average weight 3-3.5 kg. The upper leaves are salad green, the inside is white. At the end of September the vegetable is ready for pickling.
Belarusian. Dense heads of cabbage reach 3 kg by the end of September. During cultivation, the variety requires careful care. Tastes good in any form.
Present. Brought out by Soviet breeders in the early 60s. Round forks weigh no more than 3 kg. They are distinguished by juiciness and sweetness.
Anniversary Semko. Oval heads of cabbage grow up to 4 kg. The upper leaves are covered with a waxy coating, the inner ones are white.
Moscow late. Large heads of cabbage reach 6-7 kg. They are distinguished by grey-green leaves. Do not crack. They do not require much attention when growing.
Amager 611. Maximum weight is 4 kg. The variety was developed 70 years ago. Resistant to low temperatures.
Kharkov winter. “ Sits” in the beds until frost. Gains weight up to 4 kg. Pests do not like this variety.
Stone head. Forks weighing up to 5 kg are distinguished by bubbly leaves. Grayish-green on the outside, pale yellow on the inside.
Merchant's wife. Small round heads of cabbage weighing up to 3.5 kg grow well in central Russia.
Mara. Cabbage from Belarusian breeders. Round forks weighing up to 4 kg. They are distinguished by dark green upper leaves with a waxy coating.

When choosing heads of cabbage for pickling, pay attention to the following indicators:

Weight. Optimal - 2.5-3 kg.
Elasticity. When you squeeze the fork with both hands, it does not lose its shape.
Sound. When you squeeze, you can hear the leaves creak—the cabbage is dense.
Leaf color. The internal ones are white or greenish in color.
Taste. Sweet without bitterness.
Length of the stalk. No more than 4-5 cm.

bell pepper

Meaty varieties are used in winter preparations. They are distinguished by a thick wall.

Suitable for canning:

Vanguard. The main advantage is the high quality of the fruit. They are green and red in color, prism-shaped with juicy, aromatic pulp.
Adept. It has high productivity. The dark green and orange fruits are cube-shaped. The pulp is sweet.
Bogdan. Yellow-orange, conical-shaped peppers have juicy, sweet flesh.
Ideal. The fruits are cone-shaped and red. Wall thickness - from 8 to 10 mm.
Chocolat beauty . Chocolate-colored peppers with prism-shaped pods. This is a high-yielding variety.
Amber. Characterized by high quality fruits. Green and orange peppers with tender flesh have a cone shape.

To understand which pods are suitable for canning, look at their base. Peppers standing on 4 legs are of the female type. It has a sweet, mild taste. It is consumed fresh.

The pod with 3 legs (chambers) is of the male type. It has a hard wall and a sour taste. After heat treatment it becomes soft and sweet.

For preparations, fresh fruits are chosen, without signs of rotting or damage.

Recipe No. 6 Sauerkraut with sweet pepper Pickling

The recipe, proven by more than one generation, is worth trying and keeping in your treasure trove of culinary treasures. There are many options, one of them.

How to cook that same sauerkraut with pepper that everyone is looking for: video, step-by-step description of preparation.
Ingredients for 1 liter:

Cabbage 500-600 g;
Red pepper 1-2 pcs.;
Carrots 1 pc.;
Garlic 2-3 cloves;
Bay leaf 3-4 pcs;
Allspice or black peppercorns 5-6 pcs, dill seeds if desired.

For the brine:

Water 400 g;
Vinegar 9% 2 tbsp;
Non-iodized salt 3/4 cup;
Vegetable oil 2 tbsp.
Sugar 3-3.5 tbsp.

1. Prepare the brine: add salt, sugar, pepper and bay leaf to boiling water. Pour in vinegar after boiling, turn off. When boiling, vinegar loses its properties - you can pour it in a couple of minutes after turning it off, then pour in the oil.

2. Chop the cabbage and grate the carrots finely. Cut the pepper as desired, but into thin slices, chop the garlic into smaller pieces. Mix everything, adding garlic last.

3. Place everything in a jar, add more hot brine, wrap in a warm towel, and leave for 24 hours.

That's it: in a day the quick cabbage is ready: the method is good for short-term storage in the refrigerator.

And it's delicious too:

Sauerkraut in a barrel: an old simple recipe
Soaked apples: subtleties of preparation and 8 recipes
Sauerkraut with apples that everyone loves

Recipe No. 7 Sauerkraut with celery and bell pepper

2 kg of late varieties of cabbage
600 g carrots
400 g pepper
1 medium celery root
100 g salt
large bunch of parsley
bay leaf and pepper to taste

Recipe for sauerkraut with sweet pepper:

1. Thinly slice the cabbage and pepper, grate the carrots and celery, chop the parsley.

2. Remember with salt, after releasing the juice, transfer it to a jar, compacting it thoroughly.

3. Place spices on top and cover with cabbage leaves.

4. Close the lid and install the weight.

5. After the fermentation process is completed - after about 5 days, remove the spices and transfer the jar to the cold, where it should be stored.

Instant sauerkraut

The main difficulty is to prepare the dish; you need to spend about 3-4 days on salting. Many are not ready to wait that long, so they are looking for faster recipes that allow them to prepare such a delicacy. Unfortunately, in this case, the cabbage will turn out to be less healthy, because the dish will definitely contain vinegar. Below is the simplest recipe.

Ingredients:

120 g vinegar
Large head of cabbage
30 g sugar
10 g salt
500 ml water
Spices
1 large carrot

Instant sauerkraut, recipe:

The amount of carrots can be increased depending on what color you want the finished dish to be. The more carrots, the brighter the finished treat will be. It is necessary to remove dirty leaves from the head of cabbage and cut into thin strips.
This can be done using a shredder or a sharp knife. Of course, if you have kitchen equipment such as a food processor, it will come in handy. It will become an indispensable assistant if you need to prepare a large number of vegetables.
After you have prepared the cabbage, you need to remove the skin from the carrots and grate them. To make the dish more beautiful, we recommend using not a classic grater, but a Korean one. As a result, you will get long strips, or straws.
Now you need to mix the vegetables in a container and grind them with your hands. It is necessary that they mix well with each other and release the juice. Now, using a masher or wooden rolling pin, compact the vegetable mixture into a jar and press down.
It is necessary that the vegetables lie very tightly in the container. After this, boil water in a large saucepan, add bulk ingredients, add spices. Lastly, add vinegar and vegetable oil. Let the liquid boil for about 2 minutes. After this, when the brine is still hot, pour it into the bowl with vegetables. Close the lid and refrigerate. After about 12 hours, the dish will be ready, you can use it for food. Additionally, you can add onions and herbs.

Pickles

Recipe No. 8 Sauerkraut with celery, sweet pepper and parsley

This cabbage is fermented in a jar. It’s not worth storing it for a long time, and it won’t work. This delicious dish is eaten very quickly.

To prepare you will need:

2 kg of late varieties of cabbage;
600 g carrots;
400 g bell pepper;
1 medium sized celery root;
100 g salt;
a large bunch of parsley;
bay leaf and peppercorns to taste.

We clean the heads of cabbage from the top leaves, wash and chop. Wash all the other vegetables, peel them, wash them again and cut them into thin strips, finely chop the parsley. Place all the vegetables in a bowl, add salt and mix well.

After the juice has been released, transfer them to a jar, compacting them thoroughly. Spread the spices on top and cover with a cabbage leaf. Close the lid and install the weight. After the fermentation process is completed, and this will be in about 5 days, we transfer the jar to the cold, where we store it. Before using the fermentation, the top layer with spices must be removed.

There is more than one recipe for sauerkraut with added sugar. It speeds up the fermentation process and gives the product a pleasant sweetish taste. Along with carrots and sweet peppers, onions are added to the cabbage.

Features of fermentation

ATTENTION : The process of fermenting bell peppers differs from recipes for preparing bitter varieties of this vegetable in that hot spices and sugar are used to pickle it. In addition, bell peppers can be fermented with other vegetables, for example, apples, carrots and cabbage.

Hot peppers, unlike sweet bell peppers, are usually fermented on their own, without any special additives. In addition, you can store hot pepper preparations even without brine . With paprika and other sweet varieties of this vegetable, this storage method is not allowed.

Recipe No. 9 Sauerkraut with onions and sweet peppers

The technology for preparing this fermentation is slightly different from the classic one. You will have to prepare the brine first. It will require:

not cold water – 800 ml;
salt – 2 tbsp. heaped spoons;
sugar – 1 tbsp. heaped spoon.

Dissolve salt and sugar in water.

finely chop a large head of cabbage;
Cut 3 peppers into strips, 2 onions into half rings;
We combine the vegetables in a large basin, seasoning them with grated carrots, you need to take 3 of them;
add 5 peas of allspice, 10 of bitter pepper and a couple of bay leaves.

After mixing, place the vegetables in jars, not reaching the top a little, and fill with the prepared brine.

After fermentation is complete, place the jars in the refrigerator.

Useful tips

It would seem that the recipes for sauerkraut with bell pepper are very simple, and you don’t need to follow any tricks. But that's not true. Experience is the son of difficult mistakes! And I, too, once did not take into account the little things when I was canning cabbage with sweet peppers. That is why I want to share with you some useful information so that you do not step on the same rake that I have already managed to get myself into more than one bump:

For a more refined appearance of the pickles, use a Korean carrot grater to add three carrots. Just first cut the root vegetable in half (across the fruit), otherwise you will end up with an overly long straw, which will not be very convenient to eat.

If you don’t have a shredder, or you don’t like vegetables cut into strips, feel free to cut them into cubes. Just keep in mind that the size of the cubes should be at least 1.5-2 cm, otherwise you will end up with an unattractive porridge.

As I already said in the article about recipes for regular sauerkraut, choose a late variety vegetable. Its heads are large and white. And due to their high density, the leaves do not become soft during the salting process.

After preparing the brine for the first recipe, remove the bay leaves and discard. Otherwise, vegetables in places of contact with it will acquire a strong taste and aroma of bay leaf. And not everyone likes this. There is no need to remove the remaining spices from the brine.

Choose peppers of different colors to prepare this dish. Of course, any single color will do: red, green, orange, yellow. But a variegated mix looks more festive and appetizing.

Be sure to place deep plates under the jars of future sauerkraut with sweet peppers. During fermentation, juice will flow out of the vessel.

Once or twice a day, be sure to stir the cabbage or at least pierce it with a long wooden stick in several places in order to release the resulting gas. If you do not do this, the pickle will end up with an unpleasant odor and a bitter taste.

If you want to wrap cabbage with bell peppers for the winter, then after the pickles have soured, fill half-liter jars, pour the separated brine over the vegetables and sterilize for 20-30 minutes. The dish turns out tasty, but, unfortunately, it is not crunchy. If you want some crunch, make a winter salad.

That's all! Now you know how to ferment cabbage with bell pepper. But these are not the only options for making delicious pickles. I also recommend trying the recipe for sauerkraut with bell pepper and horseradish. Believe me, your men will appreciate it!