Sauerkraut in brine in a three-liter jar. Cabbage, pickled with heads of cabbage

Cooking time: Not indicated

This snack has many uses - it can be served by mixing it with finely chopped herbs and chopped onions, you can add any suitable ingredients to it ( salted cucumbers, olives, mushrooms) and get new ones interesting snacks. And if you lightly stew the cabbage with the addition of oil, you will get an excellent base for filling any product: be it pies or dumplings.

Preparing a snack is not difficult, the most important point is right choice cabbage The fact is that only winter varieties that have stiffer leaves can be fermented; such a head of cabbage is more elastic (if you squeeze it slightly, you can hear a slight creak).

The recipe is designed for a 3 liter jar

– table salt – 2.5 tbsp.,

– bay leaf -2 pcs.

We start preparing the appetizer by preparing the vegetables - peeling the carrots and removing the top leaves from the cabbage. (They are often damaged and therefore unusable).

Cut the head of cabbage in half and then chop it with a knife or shredder.

Mix the vegetables and lightly crush them with your hands.

Pour salt, sugar and bay leaf into cooled boiled water. Mix thoroughly until the salt and sugar dissolve.

Then we compact the vegetables into the jar, doing this in portions so that there are no empty spaces left in the jar.

Pour brine on top.

And put the jar on a tray so that the juice flows into it.

Cover the jar with gauze or a loose plastic lid.

We keep the snack warm for three days, and then make a hole in it with a stick to release the bitterness, and after that we take the storage container to a cold place. It turns out very tasty and like this sauerkraut for the winter.

Sauerkraut in a 3 liter jar instant cooking

Today I will tell you how to prepare very tasty instant sauerkraut in a 3-liter jar. You will really like this snack recipe.

Sauerkraut - 10 recipes for a 3-liter jar

We offer a recipe for sauerkraut for 3 liter jar- the same volume that is enough for a family to enjoy a fresh vitamin dish from the heart and not get tired of it. With cranberries and beets, Korean style and Georgian style: the dish is easy to prepare every week and enjoy the variety. Let's discover the secrets of making delicious, spicy, crispy sauerkraut.

Classic sauerkraut in a 3-liter jar

Sauerkraut - native Russian dish. You won’t find it abroad, no matter how much you look in supermarkets. But in Russia it has been eaten for many centuries, and it was cabbage that remained the main source of vitamins in winter: when boiled and stewed, “cabbage” useful material are destroyed, but when fermented, on the contrary, they rapidly multiply. Yes, and it is stored perfectly.

For information: vitamin P (namely, it is considered the main protector immune system person) in sauerkraut becomes 20 times more than in raw cabbage. Let's move from words to action. Let's learn how to ferment cabbage so that it does not taste bitter and remains crisp for a long time.

Loose, porous heads of cabbage are not suitable for fermentation; the head of cabbage should be dense; It is preferable to choose late varieties: they have more sugar, which speeds up the fermentation process; cabbage should have dense, glossy leaves without thick veins.

For the starter (based on 2 liters) prepare:

forks of “Slava” cabbage weighing 2-3 kg;
medium carrots – 2 pcs.;
salt – 3 tbsp. l;
a teaspoon of dill seeds (cumin);
black pepper;
bay leaf (optional).

First, let's chop the cabbage. Our task is to make it as thin as possible: thick pieces will take much longer to salt and the taste will be worse. You can make your work easier if you divide the head of cabbage into four parts. sharp knife, and cut each quarter separately. Grate the carrots. Add salt to cabbage. The calculation here is simple: for 1 kg of cabbage it is important to put one tbsp. l salt without a slide.

You need to buy plain salt for sourdough; It is important that it is large: extra will not work.

Now it is important to mash the cabbage with salt so that it releases some juice. Add carrots to cabbage. It is dangerous to put too many carrots. Not only will it add unnecessary sweetness, but it will also give the cabbage a bad “soapy” texture. Sprinkle the vegetables with cumin seeds, add pepper and bay leaves if you like them.

Wash the glass jar thoroughly, clean it with soda, and scald it with boiling water. Fill a glass jar with cabbage and tamp it down with force. The jar should be filled up to the shoulders, but there should be room for cabbage juice. Now we cover the jar with a lid (preferably a nylon one with holes) and leave it in the room for three days. Light bubbles that will appear on the surface and light foam will tell us that the process has started.

If the variety turns out to be low in juiciness, you can always add a little boiled salted water to the jar; It is important that the cabbage is completely immersed in the brine.

Every day we pierce it with a long stick (you can use one from sushi): this will allow bubbles of hydrogen sulfide and carbon dioxide to come out. If you forget to pierce it, the cabbage will turn out bitter. Two or three days and it needs to be put in the refrigerator or on the balcony. The snack is ready!

This simple recipe is considered a classic. From time immemorial, mothers and grandmothers have cooked using it. It never fails, cabbage always turns out delicious. It is better to serve it with onions, fragrant sunflower oil and boiled potatoes. It's so tasty dish that no addition is required. And yes, don’t forget to cook sour cabbage soup with cabbage. A fabulous dish for winter!

Recipe for cooking in brine for the winter

Cabbage in a 3-liter jar can be cooked in brine: the recipe helps when there is no time to wait, but you really want cabbage. In this case, there is no need to press by hand, because the marinade will add moisture to the dish.

The ideal temperature for the fermentation process is 20-21 degrees; If the room temperature is lower, it will take longer to ferment, and if the room is too hot, the cabbage may become slimy.

We proceed in stages:

Cut the white cabbage and grate the carrots.
For one and a half liters of water, add a couple of tablespoons of salt, a little sugar or honey.
We compact the vegetables and fill them with marinade.
If desired, place bay leaves, allspice or black peas between the layers of cabbage.
Cover the jar with a lid.
You need to leave the jar in a warm place for 2 days and it is important to pierce it with a wooden stick a couple of times a day, releasing carbon dioxide.

The last stage is to move everything onto the balcony and eat, pouring fragrant sunflower oil on it.

Crispy cabbage in a 3-liter jar

Making crispy cabbage with a slight horseradish flavor for the winter is simply elementary!

We chop the vegetable in the same way as in the classic recipe, but with the difference that we will grind the cabbage and carrots with our hands at the same time until copious discharge juice Now fill a clean three-liter jar, compacting the vegetables tightly with your fist. The jar should be filled to the shoulders. Place a cabbage leaf of a size on top of the vegetables that covers the entire surface.

Sprinkle everything generously with coarse rock salt. Fill with boiled water so that the water covers the surface of the vegetables a little more than a finger thick. We put the jar on a plate: if the juice starts to run away during fermentation, the table will not get dirty. Leave on the table for two days. After 48 hours, foam will begin to appear and it is important to remove it.

We will also pierce the cabbage with a stick several times to the very bottom of the jar, freeing it from excess carbon dioxide. Ready cabbage has pleasant sourness, and how it crunches! We enjoy the dish as a salad or a side dish for meat - it’s just perfect for any meat dish with pork, remaining a gastronomic classic.

Spicy version

Spicy cabbage is a favorite snack among males. And few people know: it is extremely popular in the East. Egyptian supermarkets sell specific cabbage, pickled in pieces or whole (it all depends on the size) in company with other vegetables: beets, green beans, carrots, chili peppers.

We will prepare an option for a quick fix. To do this, add one red one to the mixture of shredded cabbage and carrots. hot pepper, cut into slices. It’s better to clean the seeds, otherwise the spiciness will literally go off scale and the cabbage will turn into an eye-catcher.

Pour a liter into a jar boiled water, add a generous pinch rock salt and leave in a warm place until the fermentation process begins. After this, we wait a couple more days and put the container in the cold.

Georgian style with beets

Georgian cuisine is famous not only for khachapuri and kharcho. Georgians have a national snack that is known throughout the world, but it is easy to replicate. This is cabbage pickled with beets, spices and herbs.

Let's prepare a small fork of cabbage, three beets, two carrots, hot chili, garlic (you can have a lot!), a bunch of cilantro or celery (or you can have both), salt, sugar, vinegar and drinking water. Useful spices include bay leaf, black and allspice peas, salt and sugar to taste.

Prepare the snack like this:

We cut the cabbage into pieces in random order, never separating them into leaves. To do this, we divide the forks into quarters, and each of them into three more parts.
Chop the beets into slices (or three on a coarse grater), cut the carrots into thin rounds, and turn the garlic cloves into slices.
Place cabbage rolls, beets, carrots and garlic in a bowl; you can add everything in any order.
Hot peppers cut into slices and add to vegetables.
We chop the greens coarsely or put the whole bunch - it will still give off its aroma to the cabbage.
Fill everything with a hot marinade of water, spices, sugar, salt and vinegar and leave under pressure for exactly one day.

Every other day, transfer the snack to a jar and put it in the refrigerator. The result is a tasty, spicy dish, suitable for any feast, especially if served with hot potatoes.

Pickled cabbage with vinegar

Pickled cabbage with vinegar comes out spicy and pungent, somewhat reminiscent Korean version(read recipe below). At the same time, it can really simplify the process significantly if you add a little to the jar. vinegar essence, diluted in water.

To prepare cabbage pickled with vinegar, fill a jar tightly, and then pour in one and a half liters of water with a teaspoon of acetic acid. Let it marinate for a day and take a sample. It is better to add a little sugar to this cabbage, then the taste will be harmonious and piquant.

Korean style in a 3 liter jar

Korean salads are a real hit on every table. They are the first to be eaten, and are especially wonderful when you prepare them yourself. Korean cabbage is easy to prepare from any type - white, cauliflower, Beijing and even red: the taste will be delicious every time. You can cut the cabbage however you like, be it slices or strips, there is only one secret - a special marinade.

Also for cooking we need a red pod hot pepper, garlic, and, ideally, a special set of spices (it is sold in supermarkets and shops with goods from Asia).

We proceed step by step:

Cut the cabbage into small pieces.
On a long grater, grate a couple of carrots.
Cut the hot pepper into rings.
Heat vegetable oil (100 ml) in a frying pan.
As soon as smoke appears, remove the oil from the heat and add spices to it.
Place cabbage and grated carrots in layers in a bowl.
Add garlic cloves and red pepper rings.
Let's pour it hot vegetable oil.
Add a tablespoon of vinegar 9% (more if you like sourness).
Cover everything with a small plate and place a weight on top.
Keep warm for 10 hours.
Transfer to any glass container and refrigerate.

The Korean snack, thanks to vinegar, does not spoil for a long time. If you prepare it at the end of January, the dish will be suitable for a treat on March 8th.

How to ferment cabbage for the winter in its own juice?

Ferment the cabbage in own juice It’s easy if you don’t add boiled water to the mixture of carrots and cabbage, but leave it to brew and wait for the component to release a lot of juice. The recipe is very simple and completely repeats the classic version, although in in this case You'll have to knead it harder with your hands. Mnead and repeat the sequence from the first recipe.

Cabbage juice from cabbage pickled in its own juice is an excellent skin whitening product; It also heals the gastric mucosa and can be safely drunk on an empty stomach.

Be careful: it is important to carefully monitor cabbage in its own juice, not allowing it to ferment. As soon as the fermentation process has begun, you need to wait a day and put it away in the cold, otherwise it will peroxidize.

Hot method

Hot-pickled cabbage is a unique variation winter salad. Its great advantage is the speed of preparation. Made it in the evening, and the next day serve it for dinner, for example, as an addition to pea or chicken soup. The appetizer perfectly complements the fresh taste thick soups. She can also be a great ally. stewed potatoes: for such a feast, sometimes you don’t need meat.

There are no difficulties. We prepare everything as in the classic recipe. Just put a few cloves of garlic between the layers of cabbage. All that remains is to pour in hot brine.

For the right marinade keep the proportions:

salt and sugar - 2 tsp each. without slide;
vinegar 9% – 3 tbsp. l. (a little more if you like a spicy taste);
50 ml vegetable oil;
liter of water;
you can add any spices to your taste.

Boil water on the stove, season with salt, sugar, add vinegar and vegetable oil. Pour in hot pickle in a jar with cabbage. Cover loosely nylon cover. We leave it on the kitchen table. After a few hours, we take a sample - you should like the spicy and pungent cabbage.

Kvasim with cranberries

Crispy cabbage with cranberries used to be served all the time. This is a real vitamin bomb: both cranberries and cabbage are simply record holders for vitamin C content. We will need no more than 150 g of cranberries per 3-liter jar. By the way, it is quite possible to take frozen berries rather than fresh ones - the cabbage will not be damaged by this.

Important ingredient of the recipe - natural honey; it needs to be put in 3 tbsp. l; You will hardly notice any sweetness, but the taste of sauerkraut will become much richer.

Finely chop the cabbage and three carrots.
Mash cabbage and carrots on a cutting board (preferably wooden).
Place the cabbage and cranberries in the jar in the following sequence: a layer of cabbage and carrots, a layer of berries, a layer of cabbage, a layer of berries, and so on until the end of the jar.
The last layer is necessarily cabbage.
In this case, you cannot crush the cabbage with force: the berries must remain intact.

It is not necessary to add bay leaves and peppercorns: the cabbage will already turn out amazingly tasty. It is eaten separately, as the snack is self-sufficient and does not need any additions. Cabbage - perfect side dish for baked goose, duck and chicken.

Sauerkraut - budget dish and you can cook it all year round. Some housewives are actively experimenting. There are fans of cabbage sauerkraut with sour apples(Antonovka variety is ideal), there are those who ferment cabbage with black and red currants. We are sure that every housewife has a signature recipe that she inherited from her grandmother. You too can experiment and pamper your loved ones with a tasty and healthy winter dish.

Sauerkraut - 10 recipes for a 3-liter jar

We offer a recipe for sauerkraut for a 3-liter jar - the same volume that is enough for a family to enjoy a fresh, vitamin-rich dish without getting tired of it. With cranberries and beets, Korean style and Georgian style: the dish is easy to prepare every week and enjoy the variety. Let's reveal secrets

Sauerkraut: recipes for a 3-liter jar. How to make sauerkraut at home

Many housewives make all kinds of preparations for the winter. And how can you do without sauerkraut? After all, it is not only incredibly healthy, but also delicious. There are many recipes for its preparation, but every time the question arises: “How to make sauerkraut?” In our article we will present the most best recipes.

Which recipe should I choose?

Perhaps one of the most universal preparations is sauerkraut. Recipes for a 3-liter jar are the most popular, since it is most convenient to ferment in such a container.

Currently, there are a lot of recipes, but among them you need to choose the option you like best. After all, every housewife dreams that as a result of her labors the most delicious cabbage pickled. Recipes for a 3-liter jar allow you to prepare enough for a small family. Nowadays it is no longer customary to ferment in barrels or buckets, as our grandmothers did. Modern housewives prefer to make another batch of fresh cabbage rather than store it in the pantry. Moreover, there are no conditions for this in the apartment.

Of course, classic sauerkraut is the most common, but there are many other options for its preparation. Let's take a closer look at some of them.

Classic recipe in brine

How to prepare sauerkraut correctly? Recipes for a 3-liter jar allow you to accurately maintain all proportions. So, to prepare classic version we need:

Two kilograms of cabbage.
Several medium-sized carrots.
Water – 1.5 liters.
Two spoons of salt.
Black pepper (peas).
Sugar – 1.5 tablespoons.

The cabbage is finely chopped, and the carrots are peeled and grated. Mix the chopped vegetables and transfer them to a three-liter jar. Now you need to prepare the brine. To do this, mix sugar and salt, add black pepper. If you wish, you can add some more spices. Pour in the resulting mixture warm water and stir until the components are completely dissolved. Pour the finished brine into a three-liter jar. We tie the neck with a piece of gauze folded several times. Simple sauerkraut takes two to three days to prepare. During this time, it is advisable to open the jar several times and try to mix its contents. This will allow the resulting gases to escape. If this is not done in time, the cabbage may simply go rotten. When using this recipe, the product turns out soft with a slight sourness.

Traditional option

When thinking about how to make sauerkraut, it is worth remembering that it can be prepared without using brine. Moreover, the result obtained is no worse than when using the first recipe. However taste qualities will be different. Which option you prefer depends on your preferences.

Two kilograms of cabbage.
Five spoons (tablespoons) of salt.
A few carrots.

Finely chop the cabbage, peel and grate the carrots. Mix the crushed ingredients thoroughly and transfer to a bowl. After adding salt, we begin to knead the products with our hands or using a mortar. As soon as the first juice appears, you need to transfer the vegetables into a three-liter jar. Due to the fact that we have thoroughly mashed the cabbage and carrots, we will end up with a far from full jar. To make the cabbage tasty and aromatic, you can add your favorite spices. Cover the jar with gauze and wait a couple of days. For several days, it is necessary to mix the ingredients, ridding them of gases. Only in this case will you get delicious sauerkraut. The recipes for a 3-liter jar given in our article allow you to accurately follow the proportions to obtain the best result. Cabbage prepared in this way turns out crispy and does not give off sourness.

Sauerkraut with sugar and salt

How to prepare sauerkraut with sugar and salt. The recipe is quite simple. To prepare we will need:

A large head of cabbage.
Salt and spices to taste.
A tablespoon of sugar.
Several medium carrots.

For cooking we need a large bowl. The cabbage should be chopped into very thin strips. Then add sugar, salt and knead it thoroughly with your hands. Grate the carrots and place them in a bowl. Mix the ingredients and add dry dill and cumin. Then we transfer the products into a three-liter jar and compact it firmly.

Then we close the container with a nylon lid and send it to a warm place for three days. You need to place a plate under the jar. For three days, it is necessary to pierce the cabbage with a wooden splinter, freeing it from gases. After the specified time has passed, the jar can be stored in a cool place, for example, in a basement.

Cabbage with honey

When wondering how to make sauerkraut, do not neglect original recipes. Very tasty and at the same time useful preparation obtained by using honey. The resulting brine can even be drunk by people suffering from gastritis.

To prepare, take:

Finely chop the cabbage and chop the carrots into Korean grater. Mix the vegetables and lightly crush with your hands. Now you can transfer them to a three-liter jar and compact them thoroughly. Next, prepare the marinade. Add salt and honey to hot water, let the solution cool slightly and pour it into a bowl with cabbage. We place the jar in a deep plate, since during the fermentation process excess liquid will overflow the edges of the vessel. We leave the jar in a warm place in the kitchen for several days, not forgetting to pierce the cabbage daily with a sharp knife (to remove gases). After a day, the workpiece can be put in the refrigerator.

Spicy cabbage with honey

Delicious sauerkraut is obtained by using additional spices or products. If you like spices, you can cook spicy preparation with the addition of honey. Before fermenting cabbage, you need to prepare the brine. For this per liter hot water add one and a half tablespoons of salt and the same amount of honey. In addition, add ½ teaspoon each of dill, caraway and anise seeds. Stir the ingredients until completely dissolved and let the solution cool slightly. Meanwhile, let's prepare the vegetables. Shred cabbage (a two-kilogram head) and several medium carrots. We crush the chopped vegetables with our hands and transfer them to a jar.

After this, you can pour the marinade over the cabbage. We leave the jar in the kitchen for one day. After 24 hours the workpiece is ready. A quick sauerkraut recipe allows you to get finished product in a day. Now the snack can be put in the refrigerator and used as needed. This recipe allows you to add rowan berries, grapes or green apples, cranberries to get a variety of flavors.

Country-style sauerkraut

Delicious sauerkraut is obtained using an old village recipe.

Large cabbage for two to three kilograms.
Cold water – 700 ml.
One carrot.
A tablespoon of honey.
Salt to taste.
Allspice.
Bay leaf.

Shred the cabbage and chop the carrots on a grater (you can use a grater to Korean carrots). Place the prepared vegetables in a saucepan or bowl, add salt, bay leaf, pepper and knead the ingredients with your hands. Next, transfer the cabbage into a three-liter jar, compact it thoroughly and pour cold water. It must be left to ferment for two days in a warm place. After the specified time, all the brine is drained.

Place the cabbage in a bowl and allow it to drain; before doing this, you can squeeze it slightly to remove the liquid. Place the workpiece in a three-liter jar, and add honey to the brine. The mixture must be stirred until the honey is completely dissolved. After this, pour the marinade over the cabbage and leave it warm for another day. After 24 hours, the jar can be placed in the refrigerator or other cool place. After three days, the dish can be served.

Express recipe

If you are planning a holiday or feast, then crispy cabbage can become perfect snack. But the only problem is that you won’t be able to get a ready-made dish quickly. It will take several days for the leaven to ferment.

In such cases, a recipe for quick sauerkraut is very helpful. It is very simple, and the result will certainly please you.

Large head of cabbage (2.5-3 kg).
Two carrots.
Two tablespoons of salt.

To prepare the marinade:

Shred the cabbage and chop the carrots. Then, in a deep bowl, mash the workpiece with the addition of salt until the juice appears. Prepare the marinade in a small saucepan. To do this, mix all the above ingredients and bring them to a boil. Pour the hot solution over the vegetables and let cool slightly.

After this, carefully compact the cabbage, cover it with a plate on top, placing pressure on it (this can be a half-liter jar of water). We put the jar in the refrigerator, and within a day your snack is ready. Cabbage prepared according to this recipe is incredibly tasty. But it is not recommended for use by people for whom acetic acid is contraindicated.

Cabbage with beets: ingredients

Bright and tasty sauerkraut with beets claims to be a table decoration. Amazing quick recipe will help busy housewives cook good snack, having spent minimal amount time.

For brine (based on three liters of water):

Recipe for sauerkraut with beets

Chop the peeled pepper and garlic. Cut the raw beets into thin strips. Cut the cabbage into squares (for example, 3 by 3 centimeters in size). Place all ingredients in layers in any bowl: cabbage, peppers with garlic, beets and repeat layers. Next, prepare the brine.

Add sugar and salt to boiling water, let the solution cool and only then pour in acetic acid. Fill the vegetables with the solution so that it completely covers the workpiece. We put pressure on top, otherwise the cabbage will start to float. After four days, the snack is ready. The beautiful color attracts housewives the very next day, but it is believed that the dish will acquire its full aroma and taste on the fourth day.

Cooking secrets

Crispy sauerkraut is every housewife's dream. Despite the fact that everyone uses the same recipes, in some unknown way the results are different. What is the reason? Probably every housewife has her own little secrets that she doesn’t reveal to anyone.

As you know, sauerkraut is a traditional Russian dish. Previously, cabbage was harvested in huge quantities so that it will be enough for a large family until spring. At present, we do not need such a quantity of blanks. Modern housewives have enough small quantity. After all, you can always prepare a fresh portion. For this reason, all recipes are designed for using three-liter jars. These dishes are very convenient and do not take up much space in the refrigerator.

Despite the changed realities, you can still use old grandmother's tricks when cooking. It has long been believed that housewives should ferment cabbage only on “women’s” days - Saturday and Wednesday (Wednesday was considered the best day). If a man takes charge of the preparation, then the business should only be started on a “men’s” day.

Crispy sauerkraut is obtained if you buy white heads of cabbage, without dry leaves. It's good when the stalk is a little cracked. This indicates the juiciness of the cabbage.

The workpiece is considered ready when the brine becomes transparent. After this, the sauerkraut must be put in a cool place. For cooking, you can use pressure, but it should not be metal. Also, pay attention to the liquid level in the jar. If the top layer of cabbage is not covered with brine, it can disappear and ruin the entire preparation.

How much salt should you put in?

Very often, novice housewives have a number of questions regarding how sauerkraut is prepared. How much salt per kg of cabbage should be put, for example? It all depends on the recipe. As a rule, the proportions for preparation are calculated for a three-liter jar, which can hold from 2 to 2.5 kilograms of cabbage. This means there is less than a tablespoon of salt per kilogram of vegetables. Experienced experts recommend not to get carried away with it. Over time, you will decide on your taste preferences through experience.

Instead of an afterword

In general, it is worth noting that sauerkraut is a dish that even the most inexperienced housewives can take on. To prepare it you do not need colossal knowledge and skills. And maintaining exact proportions will allow you to get a good result.

Sauerkraut: recipes for a 3-liter jar

Many housewives make all kinds of preparations for the winter. And how can you do without sauerkraut? After all, it is not only incredibly healthy, but also delicious. There are quite a few recipes for its preparation, but still every time the question arises: “How to make sauerkraut?” In our article we will present the best recipes.

Sauerkraut per jar 3 liters. Very tasty quick recipe

Sauerkraut is, first of all, delicious and useful product. It contains a lot of vitamins, vitamin C in it is 30-70 mg per 100 g (depending on the starter), this is almost daily norm for humans. Vitamins K, B, A have a good effect on stress resistance, vitamin B6 is necessary for the breakdown of protein compounds. Vitamins K, U help the absorption of foods, prevent the development of allergies, including asthmatic reactions. The abundance of vitamin PP strengthens hair and nails. But most importantly, it's a good snack.

For pickling, it is better to take firm, elastic white cabbage, we will take white cabbage, it will make the most amazing appetizer.

Some types of cabbage are not suitable for pickling; they have tight veins, but they have little juice. They have the peculiarity that they last longer, I don’t even recommend making a salad from such cabbage, it won’t be very tasty.

Sauerkraut according to a simple classic recipe for a 3-liter jar for the winter

Required Ingredients

White cabbage, medium size.
Carrots - 1 piece (take a medium one, not very large).
Salt - 1 teaspoon.
Allspice black pepper -3-4 pieces.
A couple of bay leaves.

1. Take the cabbage, tear off the top leaves and wash it under cold water, washing it so that water does not get into the cabbage, that is, holding it by the head. Then let the cabbage dry or wipe it. We take a knife in our hands and cut it in half, for ease of shredding. If the volume is small, then you can cut with a knife; if the volume for pickling is large, then it is better to take a shredder, it will be much faster to cut the cabbage. You need to throw away the stalk, there is no need to chop it. You can peel it and eat it, but I don’t recommend eating a lot; it contains a lot of nitrates.

3 Take and cut the carrots, but do not crush them with the cabbage so that the cabbage remains white and beautiful. It is better to grate the carrots coarse grater. Then take carrots and mix with cabbage.

4 Add bay leaf and black allspice. Then we take everything we got and mix it.

5 Then we take some dishes, jars, enamel pan, tubs, barrels, in general, in which we will salt and wash and dry them well. Pots must be taken without chips or rust.

6 When the container is prepared, take the product (everything we mixed) and put it there, pressing down lightly. By the way, if you salt a large volume, it will be difficult to compact it, it is better to compact it in small batches. so that the cabbage releases juice which will be enough for good process fermentation, so for better juice formation it is better to process the cabbage in not very large portions.

7 When the cabbage is placed in the container, you need to press it hard so that the juice is higher than the cabbage and close it with some kind of lid or plate, and put a sinker on the lid, it can be a stone and a jar of water at your discretion.

It is important that the cabbage is completely covered with juice and does not protrude beyond the edges. If this is not done, then mold will appear on top, and it will not take long to appear. But we don’t need it at all, it spoils the taste and appearance. Mold causes cabbage to turn gray, that is, it loses its appearance. Naturally, this also affects its taste.

8 Next, we will place the workpiece in the room for 1-2 days, everything depends on the temperature in the room. And most importantly, do not forget to pierce it 3-4 times a day. When piercing, foam or bubbles may appear, don’t be afraid, this is the fermentation process. You should definitely pierce the chopped cabbage with a stick. If the gas bubbles do not have access to the surface, they will make the finished product taste bitter.

9 After 1-2 days, we take it out of room temperature where it will be cooler, that is, 16-18 degrees. This is the ideal temperature for further fermentation. It ends in 2 - 3 weeks. During this time, you can pierce the cabbage with a stick at least 1-2 times a day.

10 When foam stops forming and bubbles stop appearing, the contents should be moved to a cool place and stored at all times at a temperature of 0 - 2 degrees.

11 You can store it anywhere, even in jars on the balcony, even in the cellar, but figure out how to organize oppression.

Sauerkraut with apples

- white cabbage – 5 kg;

Table salt – 100 g;

Bay leaf – 3 pcs.

Black peppercorns – 10 peas

Sweet and sour apples – 2-3 pcs.

1 Take the cabbage, just like in my first recipe, dry it, remove the heads, shred it on a shredder

3 Then stir, salt, black pepper, bay leaf, be careful not to break the bay leaf.

4 Then add grated carrots and salt with spices to the cabbage and begin to mash until the juice comes out.

5 To pickle cabbage, select a suitable container and fill it with cabbage, put apples between the layers and tamp so that the juice is always on top.

6 Cover the top of the cabbage with a plate or lid upside down and put pressure on it. Leave to sour for 4-6 days at room temperature, do not forget to pierce it with a stick every day to the very bottom to release gases.

7 After 1-2 days, put into jars and put in the refrigerator.

Cabbage varieties needed for pickling

1 Gift. a variety suitable for both pickling and pickling. The head of cabbage is distinguished by a pronounced waxy coating. Tight, with elastic leaves. Heads of cabbage can be different in color: light green, green, white. Their average weight is 2.5-4.5 kilograms. This variety of cabbage is best used in autumn and early winter.

2 Dobrovolskaya. The variety is valuable because the heads do not crack. The heads of cabbage are large. The variety is universal. This cabbage is salted, fermented, pickled, and subjected to culinary processing in different forms.

3 Anniversary F1. Suitable for pickling and pickling - they can be stored in this form for up to five months. The heads of cabbage of this variety are very large.

4 Belarusian. Very popular for pickling and pickling.

Well, and many other varieties necessary for pickling.

By the way, when you buy cabbage for pickling, it is better to taste it; it should be sweet, juicy and, accordingly, large. Therefore, whatever cabbage you take will taste like this.

Sauerkraut per 3 liter jar

Sauerkraut per jar 3 liters. Very delicious recipe instant sauerkraut is, first of all, a tasty and healthy product. It contains a lot of vitamins, vitamin C in it is 30-70

Greetings!

Winter is coming soon, and we need to have time to prepare as much as possible various blanks. Nowadays people can can a lot of things. Starting with tomatoes and cucumbers, and ending with watermelons and lemon. And we will talk about very healthy vegetable this is cabbage. How to prepare sauerkraut in jars for the winter? Probably the most important question addressed in the article. In fact, there are different ways. It can be used either without sterilization or in brine.

In the article:

Recipe for sauerkraut for the winter: very tasty, simple and without sterilization

Let's start with very simple recipe. Now I’ll tell you how you can salt white cabbage quickly and easily. Let's salt it in the classic way. And it turns out tasty and crispy.

The ingredients are for a 3-liter jar:

Cabbage - approximately 2-2.3 kilograms
Medium carrots - 2 pieces
Salt - 2 full tablespoons
Sugar - 2 level tablespoons
Regular raw water - 1.5 liters

In this recipe we use homemade cabbage. I can't vouch for the store one. Because the quality of pickling depends on the variety, the origin of the vegetable, etc.

Let's start cooking:

1. Start shredding the cabbage. Convenient to do with a special chopping knife. If you don't have one, you can use a regular one.

2. Grate the carrots on a coarse grater. Add to cabbage. And just mix so that the carrots are evenly distributed.

There is no need to stir vigorously so that the vegetables do not release juice.

3. Now wash the jar well. There is no need to sterilize it. Place the vegetable mixture in a jar. There is no need to compact it, just lightly press it with your hand.

Don't fill the neck completely.

The main thing is that the water is not chlorinated. Pass it through the filter. You can use a regular cassette filter.

5. To ensure that the water is evenly distributed throughout the jar, you can pierce the cabbage with a wooden stick. For example from sushi. Fill it right up to the edge of the neck so that the brine covers the cabbage. It should not come into contact with air.

6. Then close the lid with the back side. You can use gauze or a bandage. Place the jar in a basin or large dish. During the salting process, juice will form and flow out over the edge of the jar.

Make sure that the brine always tears the cabbage. If you see something sticking out on top or a little dry, just lower it with a spoon.

Set aside for 2-3 days at room temperature. We constantly monitor the brine level. If water has been absorbed, you can top it up. And be sure to use a stick to let the gas escape.

You can also use the drained brine. If the brine level in the jar has decreased, pour in the leaked juice. And the cabbage should be completely covered before closing.

Ready! This cabbage is suitable for preparing borscht, cabbage soup, and solyanka.

And before moving on to the second recipe, I bring to your attention lecho preparations for the winter from and. The article describes the entire cooking process step by step with photos. Agree, it will be nice to see not only canned cabbage on your table in winter.

Sauerkraut in a jar with iron lids

Preparing cabbage is actually a simple matter. There is nothing complicated. This is a proven recipe. We will use hot ambassador. Belarusian cabbage variety.

Calculation of ingredients for a 3-liter jar:

Cabbage - 2-3 kilograms
Carrot
Salt - 3 tbsp. spoons without a slide
Sugar - 3 heaped tablespoons
Dill seeds - optional
Vinegar 70% - 1 teaspoon
Aspirin – 2 tablets

Preparation:

1. First of all, grate the carrots on a coarse grater.

2. Shred the cabbage and mix with carrots. And now is the main point. You need to put cabbage in jars correctly. How it turns out depends on this.

Putting cabbage in a jar

Place in sterilized jars. And be sure to leave space from the edges of the jar.

The first part is half a jar, compact it very well. Thus, we add cabbage and carrots in layers and compact them thoroughly. Until we get half a jar. It turned out to be about a little more than half.

And we compact the rest of the part up to the shoulders lightly. So that there is emptiness between the pieces of cabbage. It was like it was porous. We can say that it is not compacted.

Cabbage should be salted in a good mood and accompanied by good music. They say that she loves it.

4. And with a knife or large fork we begin to pierce it thoroughly. Due to this, air and bubbles come out.

This salting method is good not only because the cabbage turns out very tasty. But also because it doesn’t need to be constantly crushed.

5. After this, pour boiling water to the brim. And immediately roll up the sterilized lids. That’s basically the whole secret of making sauerkraut for the winter under iron lids.

Delicious cabbage with beets: a simple recipe

We will cook it in pieces. Therefore, cabbage will be a wonderful and tasty winter snack. It turns out crispy pickled cabbage with beets and carrots.

Ingredients:

Cabbage - 1.5-2 kilograms
Medium-sized beets - 1 piece
Garlic - 1 head
Bay leaf - 10-15 pieces
Peppercorns

For the marinade

Water - 1 liter
Salt - 2 tablespoons
Sugar, vinegar - 150 grams each
Sunflower oil - 1/2 tablespoon

Preparation:

1. We start with cabbage. We cut the cabbage into petals, after cutting out the head of cabbage.

2. Now let's prepare the garlic and beets. Beets can be cut into half rings or strips.

3. Prepare the marinade. Pour 1 liter of water into the pan. Add salt, sugar, vinegar and vegetable oil. Mix. Place on the fire and bring to a boil. As soon as our syrup boils, we will pour in our cabbage.

4. Meanwhile, take the dishes. In our example, a plastic bucket.

You can use any saucepan or 3-liter bottle.

Lay out in layers. First, cut the cabbage sideways. Top with beets, garlic, peppercorns and bay leaves.

5. Our marinade has boiled. Now pour in our cabbage.

If you pour cold marinade, the cabbage will need to sit for 2-3 days. And you can eat it hot the next day.

6. Cover with a plate and place a weight on top. It is important that the cabbage is completely covered with the marinade.

7. Once the cabbage has cooled, it will need to be put in a cold place.

This is such a delicious and beautiful pickled cabbage. Bon appetit!

In addition to cabbage, you can prepare it for the winter. A great addition to appetizers that will fit perfectly on any table. Cook with pleasure!

Georgian pickled cabbage: very simple and tasty (video)

Crispy and juicy instant sauerkraut

Let's learn to cook quickly. But nevertheless it turns out very tasty. The advantage of this recipe is that we will not use vinegar. Instant recipe in a 3 liter jar.

Products:

Cooking:

1. Pour 1.5 liters of cool boiled water into a saucepan and dissolve salt and sugar in it.

2. Shred the cabbage. Add carrots grated on a coarse grater to it. Mix well.

3. Place the vegetable mixture in a jar. Place pepper and bay leaf between layers.

4. Then pour in the brine. And cover the jar with gauze. Leave for 2-3 days at room temperature.

5. Sauerkraut is ready. Remember, we use sterilized jars. You can also roll it up in a cool place.

This is what the methods for making sauerkraut at home look like. We learned how to prepare in a jar and under iron lids. You have seen for yourself that this is easy to do. And the main thing is that it turns out very tasty. We also examined the method of preparing it in brine. I tried to bring you the best recipes for sauerkraut for the winter.

If you liked the recipes, then rate and like. Share information. And leave your comments. Good health to you!

Hello dear readers and blog subscribers! Do you think that I usually make the last of the preparations? Of course, sauerkraut. Because the most delicious cabbage, as they say, should be cut from our gardens at the first frost, which means that it falls on such a time period as October, or November, depending on where you live.

Without this treasure, you can’t cook a single one, or rich cabbage soup, which my whole family simply adores. Therefore, today I dedicate this article to pickling sauerkraut for the winter.

Choose any recipe you like and make this dish, because compared to other types of preparations, it is the simplest and fastest to prepare. Minimum effort, maximum pleasure from such work. And then you can not only make soup from it, but also use it in pies; I also really like to make bigus or fry it with potatoes.

This is my favorite version of cabbage, since it was prepared according to the GOST technology of those times, namely 1956, back then in the USSR. Probably every home has such recipes, so I have this old book that I treasure, this is how my mother and grandmother cook.

The most important thing is that this option does not require much time from you, and a lot of different products. It perfectly combines only cabbage, carrots and salt. Without any seasonings and spices, and without adding vinegar.

We will need:

cabbage - 3 kg
carrots - 300 g
salt - 75 g

Cooking method:

1. Shred the cabbage by hand or on a special grater, depending on how much you are going to prepare.

2. Grate the carrots on a coarse grater.

Important! According to GOST carrots, 10 percent of the total mass of cabbage is taken. Therefore, consider for yourself that 1 kg of cabbage equals 100 g of carrots. Salt is taken at 2 - 2.5 percent by weight of cabbage; 1 kg of cabbage will require 25 g.

Mix the shredded cabbage with salt and mash it well with your hands.

4. Once the cabbage has released its juice and started to shine, it’s time to mix it with the carrots.

5. Now transfer all the vegetable mass into the pan. Take a lid with a diameter smaller than the pan itself. Put it in plastic bag or bag and cover the cabbage with it.

6. Place a pressure on top of the plate or lid. Typically a three-liter jar of water is used.

7. In this form, the cabbage should stand for 3 days at room temperature.

Important! To make sauerkraut tasty, you need to release carbon dioxide with a wooden stick. That is, make punctures on the surface of the cabbage several times during the day. And most importantly, if you don't know why your cabbage tastes bitter, here's the solution, it's all because of this chemical process.

Therefore, it is very important that carbon dioxide escapes and the finished dish does not become bitter.

8. After three days, place the cabbage in a jar or jars. But remember that you must first stir the whole mass with your hands again so that the carbon dioxide is completely released.

Using a special funnel, pour into jars.

9. Fill the jars with the juice, or you can say brine, marinade that has separated.

10. Close with nylon lids and put in the refrigerator. You need to store such cabbage in a cool place, a cellar or refrigerator is best, so that the fermentation process does not resume and the finished sauerkraut does not become over-acidified.

This is such a simple and cool cooking option! Bon appetit!

Video: Cooking crispy and juicy sauerkraut at home

I found a similar cooking option in this video, so you can once again see live how and what is done. But, remember one more trick: if you take a lot of carrots, according to the wrong proportions, such as by eye, then the result may not upset you much. Because if you transfer carrots, the cabbage will lose its crispness, will not be as crunchy and will become soft.

Recipe for quick sauerkraut in a jar

So light and one of best options pickling cabbage at home in a very quick and instant way. This, of course, does not take 15 minutes, but on the third day you can already use it, can you imagine?! Add your favorite spices to add variety and enhance flavors.

The secret and super trick here is that the brine will be prepared separately, but don’t be afraid there’s nothing difficult about it, everything is very simple and easy. Well, of course, as soon as the brine or marinade gets into the cabbage, the same phenomenon called fermentation or pickling will begin, with this method I speed up this process and the dosage of salt will be slightly higher than always. That's the whole trick of science))).

We will need:

cabbage - 2-3 kg per 1 three-liter jar
carrots - 2 pcs.
bay leaf - 2 pcs.
salt - 4 tbsp
dill seeds - optional
pepper - to taste

Cooking method:

1. First of all, do the prep work of the vegetables. Wash the cabbage and carrots well.

Next, shred the cabbage or cut it with a knife, usually it looks like a thin strip, although I have seen other options for pickling with petals and pieces, but it seems to me that this is not appropriate if used for general use somewhere in the dishes, although anything is possible. It depends on what purpose you are making this blank for.

2. Next, grate the carrots using a grater or using a special attachment in a food processor.

3. Mix the cabbage with carrots, don’t be afraid to knead, the mass should be uniform so that the juice begins to appear.

It is in this that the cabbage will be fermented. Add allspice, bay leaf and dill seeds. The cabbage should lie quite tightly in the container. In this case, a 5 liter container is used.

Important! Use only rock salt, coarsely ground, and not fine.

Stir the jar of water until the salt is completely dissolved. And then pour this solution over the cabbage. Since all vegetables must be completely covered with brine, make another identical jar of brine. Or you could take a 2-liter jar at once and add 4 tablespoons of salt and water into it.

6. Well, the water completely covered the cabbage. Take a lid or plate and place a weight on it, place a jar with plain water. The next day, after it has been kept warm for a day, fermentation will begin.

And then you will need to use a spoon or stick to push the cabbage apart and release the gas so that it does not become bitter. This needs to be done several times during the day. So all the days until the end of fermentation.

7. On the third day it will completely ferment and gases will no longer be released.

Important! I also forgot to say, place another one under any container, since during the fermentation process it will additionally begin to release its brine, which means that the liquid will increase and it will run.

8. Here’s another interesting one original version cooking, try it, very tasty! Store in a cool place in the refrigerator to prevent it from becoming sour and pungent.

Delicious sauerkraut in 3 liter jars for the winter

Do you want to make tender, juicy and crispy cabbage? Then here's this for you step by step description with a photo, just to help. The recipe is tried and true.

We will need:

cabbage - 1 head 2 kg
carrots - 2 pcs.
salt - 2 heaped tbsp
sugar - 1.5 tbsp
water - 1.5 l

Cooking method:

1. First of all, cut the cabbage in half and remove the stalk. Chop very, very finely, at least try to cut it that way.

Important! If you take young cabbage, then the preparation will only be juicier and more tender. Because old cabbage tends to be tough.

Next, take carrots from the current harvest, not the old one, so that they are juicy. You can grate the carrots on a regular coarse grater, but in general it’s better to grate them on a Korean carrot grater so that it comes out fine. Mix the vegetables with your hands, squeezing the cabbage so that it releases its juice.

2. After this, take a 3 liter jar. And morning with the help of improvised means, such as a rolling pin))). So that there is a maximum of cabbage and carrots in the jar and a minimum of air.

3. Make a marinade or brine. Add 1.5 tbsp sugar and 2 tbsp salt to 1.5 liters of water. Stir with a spoon, or put a lid on the jar of water and stir until all the dry ingredients have dissolved.

4. Pour this mixture over the cabbage, just to the maximum, just like in the picture. Leave in a warm place, after one day bubbles will appear. This means that the fermentation process has begun.

5. Therefore, take and speed up this process yourself, pierce it with a stick or other object, in the form of a knife, to release the gas. You will immediately see that the brine is sinking.

Do this procedure at least 3-4 times a day. As soon as the bubbles appear, pierce it immediately))). After three days, close the lid and place in a cool place.

6. This is such a nice cabbage, then you can season it with vegetable oil and onions, and use dill as a decoration. Bon appetit!

Sauerkraut with apples

Well, this option, just a hero, so to speak, immediately brings to mind our Rus' and my great-grandmother’s stove. The cabbage will be fermented in a Russian barrel, like in the good old Slavic days, and even with apples.

We will need:

cabbage - almost 20 kg
Antonovka or Bogatyr apples - 2 kg
carrots - 1.5 kg
salt - 70 g per 3 kg of cabbage

Cooking method:

1. Finely chop the cabbage, cut the carrots into strips or grate. Then mix everything in a deep container and add salt, mash well to release the juice. Next, place it in a barrel.

2. Next, cut the apples into thin slices. Stir gently to avoid damaging the fruit.

Important! Before slicing apples, wash them well and remove the cores.

3. Then cover with a lid and put a stone or something like that.

4. Leave in a warm place, after a while you will see bubbles, this is how it should be.

Important! The main thing is not to miss this moment, because if you do not remove the bubbles in time, then bad smell and aroma, and therefore taste.

5. To do this, remove the pressure and pierce the cabbage with a stick.

After three days, put the sauerkraut in a cool place in the cellar or on the balcony. And after two weeks you can eat it! Yum-yum, simply delicious! The longer it stands, the better it will ferment.

Cabbage, pickled with heads of cabbage

Impressed? When I first tried this thing, I said “cool!” This is Serbian technology, it is light and time-saving, you don’t need to chop anything, but you will have to wait much longer than usual for it to be ready. Then cabbage rolls are prepared from such whole cabbage; in Serbia they are called sarma.

As they say, live and learn, and that’s true))). For 20 kg of cabbage, take approximately 1.5 kg of salt. Carrots are not used in this form.

We will need:

cabbage - 12 kg
non-iodized salt - 800 g

Cooking method:

1. Wash the cabbage well, remove any bad dirty leaves.

2. Cut out the stalks. Take a head of cabbage and use a knife to cut this place as shown.

3. Hold the knife slightly at an angle to make a pyramid-shaped cut. You will not remove the entire stalk, just the top.

4. Place the head of cabbage in the tank or large saucepan and fill the cut area with salt. Do this with all the heads of cabbage. And leave them like this until tomorrow, until the next day.

5. After this time, the salt will change a little, it will absorb cabbage moisture.

6. Now cut the cabbage in half and place it in a bowl or pan. For 10 kg of cabbage, take 0.5 kg of salt, of which 300 g will be used to fill the holes in the stalk and 200-250 g for brine; fill the container with water (5 l). Place a weight (5 kg) on top and let it stand for a couple of days (2 days) in a warm place.

Interesting! You can put a few apples in there too.

7. During this time, gurgling will begin in the pan and it will begin to ferment. Therefore, after two days, drain the brine into another container. This is done so that the brine is enriched with oxygen and fermentation occurs more actively. Next, place the cabbage again in the same poured brine and apply pressure. This procedure is done once a day. It will be completely ready in 2 weeks.

8. Store it in the cellar and you will need to eat it before spring.

Bonus: Sauerkraut with beets

Ecologically clean and very tasty cabbage without vinegar with beets and carrots. Well, just lick your fingers, and look how it looks on a plate, just fantastically beautiful and awesome:

I can also advise those who have very little space in the cellar to store cabbage not in jars, but in bags, but the air will need to be removed from them using a special device, that is, done under vacuum. That's all for me, I hope now you have learned how to properly make sauerkraut for the winter in different ways.

Have fun and delicious discoveries! See you all! Bye bye!

Are you still having difficulties with how to ferment cabbage tasty and quickly in a jar? We will tell you how to do this simply and without much time.

Cabbage - healthy and rich useful microelements vegetable. Lactic acid bacteria participate in fermentation during its fermentation, which gives the finished product sour taste.

To make cabbage starter you need the following ingredients:

cabbage – 3 kg
carrots – 2 pcs.
sugar.

If raw vegetable If it has a bitter taste, it will taste bitter when fermented.

Preparation

The cabbage is finely chopped with a regular or special shredding knife.
The carrots are peeled and cut into small strips.
One spoon table salt mixed with 2 tablespoons of sugar. This mixture is then added to carrots and cabbage.
Everything is thoroughly mixed.
The cabbage should be mashed forcefully, so after pickling it will become more tasty and crispy.
The workpiece is placed in jars and compacted using a wooden gurney. After a day, the fermentation process will begin, during which the juice will begin to pour out of the jar.
The cabbage should be kept indoors for 3 days while fermentation takes place.
After this, it is placed in the refrigerator. If it is bitter, then the jar should be removed from the refrigerator for a day.

This delicious product able to maintain his beneficial features for 60 days.

How to ferment cabbage in brine?

Preparing the brine

Sugar and salt are mixed, then bay leaf is added. You can use allspice if you wish.
1.5 liters of water is boiled, then a mixture of salt, sugar, bay leaf and pepper. The brine is ready.

What vegetables will you need?

cabbage – 2 kg
carrots – 1 pc.

Preparing sauerkraut

Chop the cabbage and grate the carrots.
Mix everything thoroughly, but do not mash.
Place the cabbage in a jar, but there is no need to press it, as it will be filled with brine.
Wait until the brine has cooled completely and pour it over the cabbage.
Place the jar in a warm room for 3 days.
From time to time you need to release the air from the jar using a wooden spoon.

After 3 days, the sauerkraut will be ready to eat.

How to ferment cabbage with apples?

Ingredients:

cabbage – 2.5 kg
carrots – 100 g
sour apples – 150 g
salt.

Preparation

Peel the cabbage, carrots and chop them.
Remove the core from the apples and cut them into slices.
For juice formation an important condition is strong squeezing of vegetables.
Add apples to vegetables.
Place the workpiece in the jar, pressing it with a heavy object on top.
Leave the jar in the room for a day, then put it in the refrigerator for a week.

After 7 days, the cabbage will be ready to eat. Apples will add a kind of sourness to the preparation.

How to ferment cabbage with beets?

Do you want the sauerkraut to be red and unusual taste? Add beets to it.

Ingredients:

cabbage – 3 kg
beets – 1 kg
water – 1 l
glass of sugar
glass of vinegar
allspice
Bay leaf.

Preparation

Cut the cabbage in half. Cut each half into 4 more pieces lengthwise and crosswise to form squares.
Cut the beets into thin strips. Mix with cabbage.
To create a brine, you need to boil water, add seasonings, salt and sugar. After 10 minutes, add vinegar and boil for another 1 minute.
Place the vegetables in a jar and fill them with brine.
Leave the container in a warm place for 4 days.

The dish is served seasoned with refined oil.

How to ferment cabbage with cranberries?

Pickling such cabbage will take from 7 to 11 days. The finished product can be stored in a cold place for several months.

Ingredients:

cabbage – 5 kg
carrots – 2 kg
sugar
cranberries – 400 g.

Preparation

Grate the carrots on a medium grater.
Remove large leaves from cabbage and chop it. Wash the leaves and dry.
Wash the cranberries and wait until the excess liquid drains.
Mix sugar and salt, add cabbage to this mixture. Mash everything with your hands to form juice.
Place large ones in a dry jar. cabbage leaves, then add carrots and berries.
Transfer the container to a cool place. In a week the dish will be ready to eat.

Sauerkraut enriches the body with vitamins in the spring and gives strength in winter time.

In winter and early spring, we experience a deficiency of vitamins, which is caused by a lack of sun, fresh vegetables, berries and fruits. Sauerkraut can easily replace most of these products, bringing great benefits to our body. Since its composition includes not only very healthy vitamins(C, P, B, A, H, E, K) but also important trace elements (iron, magnesium, potassium, calcium, phosphorus, sodium, sulfur, zinc, chromium, iodine, copper, molybdenum, etc.).

Not so long ago, this product was prepared for the winter only in the fall, and the whole family usually took part in preparing winter supplies for use. It was fermented with the addition of carrots, beets, various berries and fruits, for which they chopped, chopped into pieces, quarters (pelus) or used whole heads of cabbage.

Today I will introduce you to different ways preparing this very delicious snack for the winter.

For your information, the recipes offered below will remain relevant in winter, since cabbage and carrots are now sold in stores all year round.

The first recipe I want to introduce you to is classical technology fermentation of white cabbage, used in canning industries.

Currently, the most common method of preparing this snack is the shredding method. Vegetables are usually fermented in barrels, vats, plastic or enamel containers.

To ferment for the winter, you need to choose the right vegetables. Not all varieties are suitable for this purpose. Usually mid-ripening and late-ripening varieties are used (for example, Slava, Belorusskaya, Moskovskaya late and others).

Early ripening varieties are undesirable for use, since they usually have a loose, friable structure and a low sugar content necessary for fermentation.

For fermentation, I choose white heads of cabbage with a dense juicy structure, since they are not very juicy vegetables will give little juice, and the fermentation process will be complicated.

To prepare this snack according to the classic recipe as additional ingredients we need carrots, salt and spices. I usually take 1 medium-sized carrot for 1 large head of cabbage, but since such concepts as large and medium are different for everyone, for convenience I will indicate all proportions per 1 kilogram.

Ingredients:

Cabbage – 1 kg
Carrots – 30 g
Salt – 20 g (per 1 kg of vegetables)
Dill seeds – 0.5 tsp.
Bay leaf

First, we clean the heads of cabbage from the outer green leaves and from all visible damage and wash well. Then carefully cut out the stalk with a knife and chop it. When chopping, if possible, you should get a straw of uniform size.

Wash the carrots, peel them from the top layer and grate them or cut them into thin strips. The color of the finished product depends on the amount of carrots. The more it is, the brighter the shade. At the same time, there should not be too many carrots, otherwise they will give the finished dish additional softness.

Mix all the vegetables and grind with salt. Add salt in the amount of 20 g per 1 kg vegetable mixture.

When fermenting cabbage, salt is added at the rate of 2-2.5% by weight of vegetables.

If you add more salt, the finished dish will be oversalted. Also, an excessive amount of salt will inhibit the activity of lactic acid bacteria, and then other microorganisms that are undesirable for us may develop in the product.

At the same time, if the amount of salt is less, then the finished product, due to the action of foreign microorganisms, may turn out to be too soft and may become covered with mucus.

You cannot use iodized salt for fermentation, otherwise the cabbage will turn out soft.

Now we transfer the vegetable mixture into a large container and compact it well with a wooden pestle or rolling pin. In the middle of the vegetable mass we place several bay leaves and dill seeds, wrapped in gauze or bandage. Dill will give the finished dish a spicy aroma; in addition, it has antibacterial properties, which will prevent the proliferation of putrefactive bacteria.

If desired, you can put whole leaves on top, which need to be prepared in advance by removing them from the washed heads of cabbage.

I don’t add whole leaves because it’s not convenient to pierce the vegetable mixture to remove the accumulated gas.

Finally, we place a wooden circle or flat plate on top, the diameter of which should be slightly less than the diameter of the container itself, and place a load (for example, a jar of water or a clean calcined stone). The pressure should be heavy enough for the mixture to settle and become covered with brine.

Sauerkraut for several days at room temperature. The fermentation process begins almost immediately. Within a few hours, juice appears on the surface.

We pierce the fermented vegetable mixture in several places every day (morning and evening) with a wooden stick, knife or fork. It does this in order to release the accumulated gas released during the fermentation process. If this is not done, the finished product will acquire an unpleasant odor and bitterness.

On the second day, foam appears above the surface of the brine, which also must be removed as it forms.

The favorable temperature for fermentation is in the range of 15-22°C. If the temperature is below 15°C, the fermentation process will be greatly delayed. At temperatures above 25°C, along with lactic acid bacteria, microorganisms harmful to the fermentation process will also develop, under the influence of which the finished product will not acquire pleasant taste and smell.

At a temperature of 20-22°C, vegetables are fermented already on the fifth day, acquiring a pleasant sour taste. By this time the brine will become transparent. At lower temperatures, the fermentation process can last up to 10 days.

Considering that everyone has their own taste preferences, you can control the sour taste ready-made dish, taking a sample starting from the 3rd day.

As soon as the snack acquires a pleasant taste and sufficient sourness, the containers are removed to a cool place (cellar or basement). I transfer the finished snack into three-liter jars and put it in the refrigerator.

Sauerkraut with beets (in a 3-liter jar)

Of the incredible number of recipes for making sauerkraut, fermentation with beets is perhaps considered the best of them. That is why it is very popular, because of the amazing taste of the finished product and ease of preparation.

We will prepare an appetizer according to this recipe in a 3-liter jar. The dish turns out moderately spicy and beautiful to look at.

To prepare this dish, I took a large fork of the Slava variety, one medium beet of a dark burgundy color, which turned out to be very sweet in taste. I indicate the quantity of ingredients for one 3-liter jar.

Ingredients:

Cabbage – 2.5 kg
Beets – 1 pc. (average)
Sugar – 1 heaped tablespoon
Hot pepper – 1 pc.
Garlic – 5 cloves

I washed the forks, removed the top leaves, cut them into two parts and removed the stalk. Then I chopped it with a knife into small strips. I washed the beets well with a coarse grater, peeled them and chopped them on a coarse grater.

Peeled the garlic and finely chopped it with a knife. I washed the hot pepper, removed the seeds and membranes and finely chopped it.

In a large container, I combined all the vegetables with salt, sugar, spices and mixed well.

I prepared a 3-liter jar in advance and washed it thoroughly. Placed the vegetable mixture in a well-washed jar, compacting it tightly with a wooden rolling pin. I placed the jar in a deep plate, since during the fermentation process the juice flows out of the jar.

Let me make a reservation right away that I placed the chopped vegetables in the jar in two stages. First, I filled the jar and waited 20-30 minutes until the vegetables released their juice and the mixture settled a little. Then I added the remaining vegetables.

Since the beets were quite sweet, the fermentation process was stronger. Foam appeared on the surface of the brine by the next morning.

I pierced the contents of the jar every day (morning and evening) with a large knife. I also removed any foam that appeared in the morning and evening.

Fermentation took place at a temperature of 20-22°C. On the fourth day, the fermentation process slowed down, and the appetizer was almost ready. I covered the jar with a nylon lid and stored it in the refrigerator.

The appetizer according to this recipe is a little spicy and can be stored in the cold all winter. It can be served on the table with vegetable oil and herbs.

Crispy sauerkraut for the winter (instant recipe in jars)

Here's another recipe for this wonderful dish. We will also ferment vegetables in jars for this recipe.

We take ripe forks of late varieties, carrots of mid-season or late-ripening varieties (they have a richer color and sweetness), salt, sugar and bay leaf.

Ingredients:

Cabbage – 5 kg
Carrots – 150 g
Salt – 100 g
Sugar – 100 g
Bay leaf – 5 pcs.
Boiled water

We clean the heads of cabbage, wash them, and remove the stalks. Next, we chop them or chop them. Wash the carrots under running water, peel the skins and grate them on a coarse grater.

Mix the prepared vegetables in a large container, grind with salt and fill the prepared jars with the resulting mixture, adding one bay leaf to each. There is no need to compact it. The vegetable mixture should lie freely.

Pour the vegetable mixture into jars with cold boiled water, cover with clean gauze and leave in a warm room.

The jars must be placed in a deep container (plate or basin), since as fermentation proceeds, the brine will flow out of the jars.

Fermentation time is approximately three days. Every day (morning and evening) we pierce the contents of the jars in several places, and also remove any foam that appears. Pour the leaking brine back into the jars.

After three days, pour the brine from the jars through cheesecloth into a saucepan, dissolve the sugar in it, pour it back into the jars, which we close with plastic lids and put in a cool place.

When adding sugar to the brine, you need to taste it. I like a sweet and sour taste, so I add sugar to the brine until it tastes sweet.

After 8-10 hours the appetizer is ready. It turns out crispy, slightly sweet, and can be served without any dressing.

How to quickly and tasty ferment cabbage in brine

Another option for preparing this wonderful snack is fermentation in brine.

I took a large fork of the late variety Slava, which turned out to be strong and juicy, and one carrot of the Karotel variety, which has sweet flesh delicate taste, juicy and crispy.

Ingredients:

Cabbage – 2.5 kg
Carrots – 1 pc. (average)
Salt – 2 heaped tablespoons
Sugar – 2 heaped tablespoons
Bay leaf – 2 pcs.
Allspice peas – 6 pcs.
Water – 1 l

I chopped the washed prepared vegetables and mixed them thoroughly in a large bowl.

Try to chop into thin strips. Finely shredded cabbage will ferment faster.

I placed the vegetables in a pre-prepared 3-liter jar, compacting each layer tightly with a wooden rolling pin. Already during this action, juice began to stand out from the vegetables.

This is a good signal; during fermentation, the contents of the jar will be completely covered with brine.

Adding sugar to the brine speeds up the fermentation process.

As soon as the brine cooled, I poured it over the vegetables in the jar. I placed the jar in a deep plate, since during the fermentation process the juice flows out of the jar.

In the morning and evening, I pierced the contents of the jar with a knife to release gas bubbles released during fermentation and removed the foam that appeared.

After two days, my snack had enough acidity for my taste and was completely ready to eat.

I would like to note that this the recipe will work those who live in a city apartment and do not have the opportunity to store materials in a basement or cellar. With this recipe, you can ferment vegetables all winter and spring as you eat them.

Recipe for homemade sauerkraut in a saucepan, like my grandmother's

There are many recipes for this wonderful appetizer, but the cabbage my grandmother fermented in the old Russian way was especially good. Do you want to cook the same?

Ingredients:

Cabbage – 10 kg
Carrots – 200 g
Salt – 200 g
Sugar – 2 tbsp. l.
Dill seeds – 1 tbsp. l.
Bay leaf – 3-5 pcs.

If you have total weight forks more or less than 10 kg, calculate how much salt you need for your quantity.

We wash the heads of cabbage well, remove the stalks and, putting a couple of small heads of cabbage aside, cut into strips using a shredder or knife. Wash the carrots thoroughly, peel and grate on a coarse grater or cut into thin strips. We cut the remaining heads of cabbage into 8 pieces each.

Add grated carrots, salt, sugar to the chopped mass and mix, lightly rubbing with your hands.

Now transfer half of the vegetable mixture into a large enamel pan without chips and compact it well. Next, lay out in an even layer the heads of cabbage cut into pieces, 3-5 bay leaves, dill seeds wrapped in gauze or bandage and the remaining half of the shredded vegetables.

We compact everything tightly, cover it with a wooden circle or flat plate and press it down with a weight.

Cover the pan with a towel or napkin, since the vegetable mixture must breathe, and leave to ferment at room temperature (20-22°C).

In the morning and evening we pierce the contents of the pan in several places. We also remove any foam that appears daily.

After 5-7 days, as soon as the brine becomes transparent and the product acquires a pleasant taste and sufficient sourness, remove the pan to a cool place (cellar or basement).

If you want the vegetables to be slightly sour, then start sampling on the third day of fermentation.

My cabbage acquired the desired taste on the fourth day of cooking.

By the way, ready-made sauerkraut can be stored in the cold until spring, preventing it from defrosting.

Previously, in the absence of a cellar, we stored it on the balcony. If it defrosts, then it must be consumed as soon as possible, since in this case the finished product changes its structure and becomes soft, not crispy, and quickly deteriorates.

Video on how to ferment cabbage without salt and sugar

Now that we have learned how to prepare this snack without salt and sugar, I will tell you how you can diversify its taste by adding fruits and berries.

Delicious cabbage pickled for the winter with apples, cranberries and rowan berries

Now that we have prepared a sufficient amount of an easy-to-prepare, but nevertheless wonderful snack, let’s try another wonderful recipe.

We will sauerkraut with apples, cranberries and rowan berries.

Ingredients:

Cabbage – 3 kg
Carrots – 3 pcs. (large)
Salt – 70 g (20 g per 1 kg of vegetable mixture)
Cranberries – 200 g
Rowan – 200 g
Apples – 2 pcs.
Allspice peas – 0.5 tsp.
Black pepper – 0.5 tsp.

For this recipe we will use white cabbage winter varieties(I have one large fork weighing 3 kg), carrots, cranberries, rowan berries and sweet and sour apples. I used the Semerenko variety of apples.

I removed a few top leaves from the prepared fork, cut the rest into several large pieces, cut out the stalk and chopped it into thin strips with a knife. I grated the carrots on a coarse grater.

Then she began to put the vegetable mixture into the pan in layers, compacting it tightly and layering it with apples and berries.

I laid out the remaining vegetable mixture as the last layer, compacted everything tightly again, covered it with a flat plate, pressed it down with a weight and left it to ferment at room temperature.

I pierced the contents of the pan every day (morning and evening) in several places with a knife in order to release the accumulated gas.

After three days, the snack acquired the desired taste, I put it in glass jars and put it in the refrigerator for storage.

You can use the cabbage we prepared according to these recipes in different ways: as a snack, simply season it with onions and butter; as a filling for dumplings, pies and pies; cook cabbage soup and borscht; fry, stew and bake, serving as a side dish for meat and fish dishes.