kiseli kupus

Nekada su moji roditelji kiselili kupus u glavicama - ma, ne kupus - zelje! Takav način nam je lijepo napisala i prikazala Mema, koja je, kao i ja, goranka i...

Kiseljenje ribanog kupusa

kg kupusa

kg krupne soli

plastična ili drvena kaca od cca 100 l

drvene dašćice

veći kamen

Glavice kupusa očistite od vanjskih listova, prerežite na polovice i odrežite svakoj polovici korijen.

U pripremljenu plastičnu (ili drvenu - još bolje) kacu na dnu posipajte malo krupne soli. Drveni ribež postavite na kacu tako da prilikom ribanja kupus pada u nju.

Prerezanu stranu kupusa priljubite uz zadnju stranicu kliznog dijela na ribežu. Sada sve ide kao po "loju" - povlačeći klizni dio ribeža gore-dolje kupus se lijepo nariban slaže u posudu. Samo oprez - noževi ribeža su jako oštri pa mogu i prsti nastradati, a tada niti kupus neće biti dobar!!!

Nakon izribanih 10-ak polovica, rukom se dobro natisne kupus i doda jedna šaka soli. Ako imate nekoga tko je voljan gaziti izribani kupus, biti će najbolje, ako ne, poslužite se priručnim alatom - drvenim batom za natiskivanje kupusa iz domaće radionice. Batom se nabija kupus da izađe sav zrak i da bi kupus otpustio što više soka.

Znači, nakon svakih 10 izribanih polovica ponovite postupak - natisnuti, posoliti i batom nabiti što više kupusa i tako dok ne utrošite sav pripremljeni kupus.

Kada je sav kupus izriban i dobro, dobro natisnut, iznad njega mora biti dosta otpuštenog soka. Sada se stavljaju daščice koje se slažu jedna do druge, na njih dolazi kamen radi pritiska i kaca se zatvori.

Provjerite nakon nekoliko dana šta se dešava u bačvici. Nakon otprilike 1,5 - 2 mjeseca kupus je ukiseljen.

Ukiseljeni kupus valja svakih 15-20 dana očistiti - oprati dašćice i izvaditi dio tekućinu (rasola). Vratiti dašćice i doliti vode toliko da bude iznad postavljenih dašćica. Provjeriti i slanoću, ako treba u vodu dodati još soli.

Reči koje će ugrejati srce svakog gladnika - dođi, pripremila sam kiseo kupus sa kobasicom

Kiseo kupus sa kobasicom

kupus - 1 mala glavica, kiseli

aleva paprika - 1 supena kašika

biber - 1 kašičica

Čenove belog luka sitno iseckajte. Isecite kobasicu na krugove, a kupus na tanke ivice. 

Ugrejte ulje na umerenoj temperaturi u dubokom tiganju i pržite beli luk nekoliko sekundi. 

Dodajte kobasicu. Pržite oko 10 minuta i dodajte kupus. 

Jelo začinite paradajz pireom, pomešanim sa malo vode, alevom paprikom, biberom i solju. 

Pržite i mešajte oko 10 minuta. Poklopite i ostavite jelo da se dinsta još oko 10 minuta. 

S obzirom da sam studentica na petoj godini, usavršila sam kuhanje jeftinih jela... evo kako se 2 osobe mogu fino napapati za cca 15kn

Dinstani kiseli kupus s grahom

narezanog kiselog kupusa

slanine/pancete/hamburgera

graha

lista

papra u zrnu

žlica ulja

Kupus malo isprati pod hladnom vodom i staviti u tavu sa malo ulja i miješati cca 10 min. da se ne zalijepi. Dodajte lovorov list i papar, te zalijte s toplom vodom i dinstajte uz povremeno miješanje

Narezati pancetu/slaninu/hamburger na sitne kockice i dodajte u tavu i dinstajte sve zajedno još 10min poklopljeno i po potrebi doljevati vodu.

Zatim dodajte kuhani grah ili grah iz konzerve (osobno, koristim iz konzerve, samo ga malo isperem pod vodom) i sve zajedno dinstati još 10 min otklopljeno dok višak vode ne ispari.

Može se još, po želji dodati i kuhani kukuruz šećerac zajedno kad se dodaje i grah.

Easy traditional Balkan method for fermenting whole cabbage heads. Known as kiseli kupus, this pickled delicacy, and its juice (rasol) is incredibly tasty.

Fermented Cabbage Heads and Kraut Juice (Kiseli Kupus i Rasol)

green cabbage heads (for scale, one cabbage head is usually about 2 pounds (1kg))

salt (substitute with sea salt)

water (tap if clean, filtered,

corn

(Optional) 2-3 handfuls of peppercorn or mustard seed

Take a cabbage head, and check that it&#39;s fresh, recently harvested, and sturdy. Remove three or four outer leaves, and check further that there are no dark spots on the cabbage, and/ or other damage. (If there are and they&#39;re small, cut them out. If they&#39;re large and deep, discard them, and start working on another cabbage head.)

Carefully cut out the root, avoiding cutting too much of the actual cabbage head, and also avoiding cutting through to the other side of the cabbage. An easy way to do this is to make a ‘pentagon’ or ‘hexagon’ around the root with the knife. At first, make shallow cuts in the shape of a pentagon, and as you circle around, stab the pentagon a little bit deeper each time. At some point, it’ll get easier and easier to cut around until you’ll be able to easily pull out the root with your hand. Fill the root hole generously with salt. Push the salt in with your fingers and add more if possible.

Repeat the previous steps for all cabbage heads.

Prepare the Cabbage

The cabbage will be fermenting for at least 6 weeks (about 40 days), and it&#39;s important to find a good fermenting spot. This type of fermentation requires cool or cold temperatures (not freezing though!), and shade or dark. Additionally, a good spot will have a stream of air coming through frequently, or some type of a draft, due to the strong fermenting whiff. Think the shed, basement, storage with windows or air supply, garage, or shaded balcony.

Transfer your barrel to the fermenting spot while it&#39;s empty, and fill it with ingredients on the spot.

Find a Fermenting Spot

Transfer the cabbage heads into the barrel. (Sides with the holes and salt should be up.) Freely apply some pressure as you are pushing them together, and place in as many as they&#39;ll fit. Cabbage should be positioned extremely tightly together. (You can even quarter a few cabbage heads to put in the smaller empty spaces.) At this point, add any additional optional ingredients.

Place your weight(s) on top of the cabbage. At this point fill the barrel up with water until it reaches 1-2 inches (2-4 centimeters) above the cabbage. Fasten the lid well. Let it rest for 2-4 days.

Assemble the Cabbage

About 2-4 days later, open the barrel. The cabbage will have absorbed some of the water, and its level will be lower than before. Refill the water so that it&#39;s once again at about 1-2 inches (2-4 centimeters) above the cabbage. Fasten the lid and let it rest for 6 weeks or about 40 days.

Add More Water and Wait

We don&#39;t do this step, and are proud to say that our cabbage has turned out great almost always. You&#39;re welcome to do it, but keep it to the minimum!

Some people check the cabbage before the 40 days is up to see whether it has fermented. Others like to add a little more water here and there. The most important advice is to always return the weight(s) on the cabbage and to close the lid well.

(Optional Step)

After about 6 weeks (40 days), open the barrel. Remove the weight(s), and take out a cabbage head to see whether it&#39;s fermented. Remove one or two outer leaves and then taste it.

Cabbage that&#39;s fermented well should taste tangy, salty, and crunchy. (The saltiness is usually the best-determining factor.) In looks, it should be translucent, almost like plastic, and just slightly yellow. The kraut juice (rasol) should be the color of lemonade. (If you added corn on the cob, it&#39;ll be a bit more yellow.) Check below for signs it has gone bad.*

If it&#39;s not there yet, return it to the barrel, put the weight(s) on top, close the lid, and let it ferment for a few more days to a couple of more weeks.

Open the Barrel

Taking out of the barrel: when ready to use fermented cabbage, take the lid off the barrel, remove heavy objects, and take out however many cabbage heads as you&#39;ll need. Transfer them to a deep bowl immediately as they&#39;ll be dripping with kraut juice (rasol). Also, take as much kraut juice as you need as well, or use whatever drips out of the cabbage heads (they hold a lot of it). Transfer the juice to a bottle and keep it in the fridge. After you&#39;re done taking what you need out of the barrel, return the weight(s) on top, and fasten the lid.

Serving and/ or using fermented cabbage for a dish: before you use sour cabbage, taste it. If it&#39;s too salty for your taste, wash it out under lukewarm water. Remove outer 1-2 leaves, and use the rest for your chosen dish.

If you have leftover fermented cabbage, place it in an airtight container and keep it in the fridge for up to 2-3 days. Kiseli kupus smell packs a punch, so be warned!

Freezing fermented cabbage: freeze whole heads (if you have a big freezer) in a freezer bag for up to 6 months. However, if you plan to use sour cabbage for salads only, shred or grate a desired amount, put them in the freezer bags, and transfer them to the freezer for up to 6 months. Finally, if freezing to use in sour cabbage rolls (sarma), freeze whole leaves. Simply remove leaves from a cabbage head, stack them in piles of 5-10, and then roll the stacks up. Place rolls in a freezer bag. Transfer to the freezer for up to 6 months.

Thawing fermented cabbage: a few hours before you plan to use it, take it out and let it thaw at room temperature. Use it for the recipe. Keep leftovers in the fridge in an airtight container or a freezer bag.

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Kiseljenje ribanog kupusa

Kiseo kupus sa kobasicom

Fermented Cabbage Heads and Kraut J...

Top 4 kiseli kupus recipes from across the web

The most viewed kiseli kupus recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kiseljenje ribanog kupusa

Kiseo kupus sa kobasicom

Fermented Cabbage Heads and Kraut J...

The most viewed kiseli kupus recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine