Sauerkraut in 3 liters. Delicious sauerkraut: a classic recipe and recipes for sauerkraut for the winter

Cabbage, cabbage on the table is not empty! Sauerkraut, fresh, pickled, fried, in borscht and cabbage soup, cabbage rolls and salad, vinaigrette ... with and without meat, mushrooms and other vegetables! The variety of dishes from this product is amazing, what a good hostess does not prepare for this popular vegetable, which has long been recognized by us as a primordially Russian ...

The classic recipe and plus 8 fermentation recipes - You will lick your fingers:

There is an abyss of vitamins and minerals in it, it looks like it will surpass even the famous guest of an overseas lemon in some ways, it is definitely useful, there are no special contraindications either.

And, whatever one may say, for most dishes it is she who is required - sauerkraut. You can, of course, go and buy, there is a variety and abundance on the market now, but made with your own hands has been, is and will be the pride of any housewife. Especially if you succeed - white, juicy, crispy!

Fuss, of course, a lot and cleaning after, but it's worth it. I can’t even imagine how it is in my cellar that banks with this beauty will not stand in a row. And what a balm for the heart when a guest, having tasted at the table, asks for a recipe or subtly hints that a jar of such deliciousness would be the best gift for him.

So, today we ferment cabbage in different ways and options, and which one of my favorites I will write in that very recipe!

For work you need: a couple of large basins or pans, enameled buckets are also good, jars are cleanly washed and well dried in a row, plastic lids are also well washed, two for each jar - then I'll tell you why two.

Grandma's shredder or a newfangled knife with three blades, for the especially lazy - a food processor with a shredder nozzle, I’ll say right away that she cuts too small, but for those who don’t have any of this, a simple kitchen knife with a long blade and an ordinary hand grater will help out. And salt, the main thing not to forget, coarse grinding in a large 3 liter jar with a stuck spoon, we will need a lot of it today!

It seems that I have listed everything, we proceed to the process of fermenting a very tasty cabbage. Everything is as usual, at first the recipes are simpler, and then with bells and whistles. Everything is step by step, easy and fast.

How to make delicious sauerkraut at home: secrets and tricks

There are many tricks in this process, so beginners read what I write next with special attention:

1. We choose cabbage for sauerkraut of medium and late varieties, the early one is categorically unsuitable - it will be soft and unappetizing. The head of cabbage is dense, hard, weighty, the color inside is white.
2. It’s not worth grinding especially when cutting, otherwise you won’t hear a crunch.
3. Coarsely ground salt, not iodized.
4. Dishes for the product - glass, enamel, wood. No aluminum or stainless steel!
5. The temperature during fermentation is cool, 18-22 and no changes.
6. For fermentation in an enameled bucket, a tank or a wooden barrel, it is necessary to have oppression - a circle with a slightly smaller diameter than the container and the weight on top. Our grandmothers used a wooden circle and a cleanly washed cobblestone, I, as an advanced granddaughter, use an inverted enameled pot lid of a suitable size instead of a wooden circle and a five-liter plastic bottle of water instead of a cobblestone.
7. A brand new wooden skewer for barbecue is quite suitable or piercing.
8. You need to store this finished blank in a cold cellar or refrigerator so that it does not peroxide from 0 to 3 degrees.
9. The longer the cabbage is stored, the more sour it becomes.
10. For borscht, bigos or cabbage soup, sauerkraut can be frozen in the freezer, packaged in small containers or bags to be thawed and used at a time.
11. And finally, it’s better to ferment cabbage on the growing moon ... I don’t know why, but my grandmother always did this.

God bless you, as they say!

Kvasim in a three-liter jar!

• cabbage forks for one and a half to two kg;
• carrots two hundred and one grams,
• salt two tablespoons without top,
• sugar half a tablespoon.

Cooking:

1. Three carrots on a coarse grater in a bowl, chop the cabbage on top.
2. Sprinkle with salt and sugar and stir.
3. After waiting a couple of minutes, lightly grind the mass with your hands until the juice appears.
4. We tamp tightly into a three-liter jar to the top, along with the released juice.
5. Cover with a lid, set to ferment at room temperature for three days. We put the jar in a tray (you can use a plate), suitable for collecting the juice released during fermentation so that it does not flood the table.
6. Every day we pierce the cabbage from top to bottom with a wooden skewer in two or three places.
7. We cover the prepared cabbage with two lids. We bend one in half and insert it inside, where it will straighten out and press the base so that it does not deteriorate from above, and the second, as it should be, is put on the neck. We remove to a cold place.

Anise or coriander can be added to cabbage, dill seeds to taste.

Well, everything is simple here, you immediately get a ready-made salad, you don’t need to clean it far into the cellar, you can eat tomorrow!

• a small fork of a kilogram and a half.
• one carrot, medium
• table spoon of salt
• 100g vegetable oil,
• table spoon of acetic acid,
• sugar 4 tablespoons,
• black peppercorns 5pcs,
• lavrushka 2 leaves.

Cooking:

Shred cabbage and mix with grated carrots and peppers, parsley, put in a jar tightly. We cook the marinade from the remaining components: boil half a liter of water and add salt, sugar, oil, vinegar to the boiling water. Pour boiling marinade over. A little pressure on top and in the refrigerator. You can eat tomorrow. Bon appetit!

Sauerkraut for the winter is very tasty in 3 liter jars in honey brine

This recipe differs from the classics in that we will cook in honey brine and immediately roll it into 3 liter jars. You can do a lot, but you can cook in the fall or winter. Since it takes little time to cook, a very quick and very tasty cabbage is obtained.

Preparation time - take note of these recipes (must see):

1. Dressing for borscht for the winter

Sauerkraut without salt and sugar - a classic recipe

This is a recipe for those who are contraindicated in salt, but still want cabbage soup with sauerkraut.

As usual, chop the cabbage and mix with carrots. Grind in a bowl with your hands carefully until it gives a fair amount of juice.

We put it in a jar and press down with oppression from above. A glass water bottle is fine. Every day we take out the oppression and mix the contents.

Ready in three days. Store in the refrigerator, consume quickly, as the shelf life is very short.

Ooooh! …This is my favorite recipe, and I improved it a little. To use it in large quantities of blanks, it is necessary to have a cold cellar near the house, if not, then only a couple of cans in the refrigerator.

• carrots, grated on a coarse grater bucket,
• 10 dense peeled cabbage heads weighing 3-4 kg,
• water, boiled and cooled, it’s better just a spring bucket, I’m lucky, in our village we have artesian water in the tap, the purest, so I pour it directly from the tap as needed,
• salt,
• three-liter jars, washed with soda and dried, about twenty.

Classic cooking recipe:

1. In the prepared three-liter jars, I pour a little more than half a liter of water into each and throw two tablespoons of salt without a top, stir to disperse. I cut a couple of heads of cabbage into a huge basin on an old grandmother's shredder and sprinkle them with grated carrots, about 5 parts from a bucket, mix lightly and immediately tamp them into jars in the basin until the brine goes through the top. I do this with my hands and a wooden pusher, as tightly as possible.
2. When the mixture is over, completely repeat the first step. And so three more times, until the carrot and cabbage run out.
3. I cover the jars with lids, one inside, the other on top, and immediately lower it into a cold cellar.

No fermentation, piercing and waiting for you! A couple of times during the winter I go down to the cellar, with a bucket of clean water and add it to where the water has evaporated a little during storage.

The result is beyond praise, whoever has tried it, they say you can eat your mind! The cabbage is lightly salted, snow-white, very crispy and without acid. When you open the jar, if you try it, it is a little bitter, as it should be. But while you put it on a plate, there is no trace of bitterness left! An onion and butter in it, which smells like seeds, you can rub an apple on a grater ... and even at a festive table with all kinds of delights, guests will grind it first!

• three heads of two kg or two of three kg,
• kilogram of coarsely grated carrots,
• salt a glass a little more than half a glass,
• apples 1-2 kg, as you like.

Let's start brewing:

1. Chop the heads of cabbage in a large bowl, mix with carrots and salt.
2. Quickly peel the washed apples - remove the seed chamber and cut into thin slices. Stir with cabbage without delay so that the apples do not darken.
3. Put in an enameled bucket and tamp, cover with clean cabbage leaves and put under pressure. You don't need a lot of weight, a plastic one-and-a-half bowl with water is enough.
4. We pierce every day twice and remove the foam as it appears.
5. Ferment for no more than 5 days, regularly remove the resulting foam.
6. When the brine is clear, put it in jars and put it in a cold cellar.

Excellent salad with the addition of onion and sunflower oil!

Well, a very simple recipe! The main thing is not to let fermentation begin, and therefore do everything quickly.

• cabbage forks a little more than two kilograms,
• one medium carrot
• half a cup of cranberries, preferably hard,
• sugar 2 table spoons,
• salt 2 tbsp without top.

Recipe for a three-liter jar.

Cooking:

1. Chop the forks and mix in a bowl with grated carrots, salt and sugar, rub with your hands to separate the juice.
2. Mix with cranberries and pack tightly into a jar.
3. Top up with the extracted juice.
4. Cover inside, the other outside on the neck and immediately into the cellar or refrigerator. It will be ready in 20 days!

The salad turns out to be very tasty and vitamin, with a good traditional taste.

Sauerkraut with beets - a classic recipe for the winter

Well, not just with beets, but let's make it spicy and spicy in Georgian.

• two kilos of cabbage, cut into a large cube with a side of three centimeters,
• a good celery root, shabby on a grater,
• hot pepper, with seeds removed, finely chopped,
• good beetroot three hundred grams, grated on a coarse grater or cut into strips,
• salt two tablespoons
• water 1 liter,
• acetic acid half a tablespoon.

Cooking classics:

1. We mix all the vegetables in a cup and put it very tightly, but do not tamp, into a three-liter jar with a European screw cap, if the mixture remains, then you can also fill a small jar, for example, a liter jar, depending on the remaining volume.
2. Boil water, add salt and acetic acid. We cool the marinade, pour it under the very lid, screw the lid on and immediately into the cold cellar.

You can also put a small one in the refrigerator, and after a week try it with potatoes, you get a salad - you will lick your fingers!

Sauerkraut: benefits and harms

Well, I said at the beginning about vitamins and microelements, they are immensely in cabbage and in its brine, too, respectively, it regulates metabolism, strengthens the immune system, makes a person resistant to stress, strengthens blood vessels and lowers cholesterol.

Because it is low-calorie, it is used in various diets for those who want to lose weight.

And the harm? Of course, it is harmful to ulcers with high acidity, kidneys and hypertensive patients, since salt causes an increased burden on the kidneys and increases blood pressure. Well, as my grandmother used to say, don't eat a bucket right away, a couple of spoons is enough!..

Now you know how to ferment the most popular snack, now everything is possible for you with this preparation - at least soup, at least salad, at least as a bite. Very piquant and any can be our snow-white. Be sure to at least prepare a jar for the winter!

The question is relevant for a city dweller, because not everyone has the opportunity to salt it in a barrel, and everyone needs vitamins in winter!

AT sauerkraut a lot of vitamin C, and it is not only in the cabbage itself, but also in brine, as well as many trace elements, including potassium, which is so necessary for our heart. Cabbage vitamin C, being the strongest antioxidant, can inhibit the growth of cancer cells. And what pleases, it can be preserved in cabbage for a long time up to 7-8 months.

I know thanks to my mother, since childhood I helped her in the kitchen: in the fall, huge heads of cabbage were bought, all this was chopped into two knives and fermented in a large enameled bucket. The cabbage turned out wonderful - tasty, beautiful and crispy. All the women at the holidays found out the recipe for a wonderful cabbage from my mother. The recipe is simple and flawless. We have long salt the cabbage not in a bucket, but in three-liter jars - it is convenient and not stressful, and the cabbage is always freshly cooked.

Well, let's get started

We will need:

1 large head of cabbage

1 medium carrot

1 st. a spoonful of sugar

salt to taste

3 liter jar

Cooking:

Cabbage, wash and remove outer leaves. Cut in half and finely chop.

We put it all in an enameled cup or basin - it all depends on the volume cabbage that you have decided salt for the winter

Then we knead it with our hands (like dough) so that the cabbage juice stands out,

and the cabbage will become translucent. At the same time, you need to salt the cabbage a little - so it will be more convenient and faster to knead it.

Taste the cabbage all the time, I salt to taste - as a result, the cabbage should be a few saltier than necessary - the salt will then go away when the cabbage turns sour.

And in order for the fermentation process to begin, add sugar, a little about a tablespoon for the whole head of cabbage.

Carrots should be peeled and grated on a coarse grater.

Attention! Put carrots in cabbage only when you are ready to put it in a jar - you don’t need to crush carrots with cabbage - it will not taste good:

Mix gently

And we put it in a jar, periodically tamping it there:

When all the cabbage is laid, it is necessary to put oppression.

I use an ordinary nylon cover as oppression - it is quite enough for such a volume:

Press the lid firmly in, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, cabbage will turn out loose and soft, but we need dense and crispy.

So we finished salting cabbage for the winter, we got a full 3-liter jar:

But there was a lot of cabbage juice. Do not spill it under any circumstances!

Labor intensive process pickled cabbage for the winter is over, but that's not all!

It will be ready in three days.

Our next steps are:

Jar with salted cabbage put in a plate or in a cup - otherwise all the juice that will rise during fermentation will be on the table. By the way, we put that small jar of juice next to it on the table (everything will wander there too).

The cabbage will ferment at room temperature for 3 days.

All this time, you will need to free it from the formed gas - hydrogen sulfide - in the morning and in the evening - the smell is certainly not pleasant ... but tolerable, the main thing is not to leave it in the cabbage. To do this, you will need to pierce it to the bottom with a thick knife - you will see and feel how the gas comes out. On the first day it will be a little, on the second more, and by the evening of the third day the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - the first day just press the lid and the gas will come out by itself. When you pierce the cabbage, you need to remove the lid, then put it back in the jar, because it will play the role of oppression.

If there is a lot of juice, pour it into a jar.

By the evening of the third day, sour juice is formed in this jar, and some kind of viscous and slimy one - do not be afraid, it should be so.

We pierce the cabbage for the last time, “squeeze out” all the hydrogen sulfide from it, take out the “oppression”, pour the juice from a half-liter jar, close it with a nylon lid and send it to the refrigerator for storage.

That's all! Now you know how to salt cabbage for the winter in a jar !

By the way, in a day you will notice that the juice is well absorbed into the cabbage, so you should not pour the juice out of the jar if it does not fit all, just let it stand in the refrigerator next to the 3-liter jar and in a day or two you will send it there , otherwise the cabbage will not be so juicy and crispy.

Well, enjoy the great taste sauerkraut, personally cooked and be healthy!

Is sauerkraut. Recipes for a 3-liter jar are quite simple, and cooking does not take a little time. But as a result of efforts, it turns out not only tasty, but also a very healthy dish that everyone can cook. The main thing is to observe proportions and basic rules. At the moment, there is a recipe for sauerkraut in a 3-liter jar with beets, carrots, onions and, of course, in cold brine. All these dishes are incredibly tasty and look very appetizing.

Recipe for sauerkraut in a 3-liter jar for the winter

Almost every housewife knows the recipe for this snack. In addition to the traditional method, there are many others, such as beets or apples. So, how is classic sauerkraut prepared. The recipe for a 3-liter jar requires the following ingredients to prepare:

1. White cabbage - 3 kilograms.
2. Carrots - 3 pieces.
3. Sugar - 2.5 teaspoons.
4. Salt - a few tablespoons.
5. Water - 1 liter.

How to cook

First you need to clean the cabbage from bad leaves, and then chop finely, preferably into thin straws. Carrots should also be chopped. This is best done with a large grater. Mix vegetables well and then transfer to a container. For pickling, you can use not only three-liter jars, but also barrels, buckets and tubs. The main thing is that the container is not made of metal.

When the vegetables are prepared, you can start preparing the brine. To do this, pour all the water into a deep container, and then add granulated sugar and salt. The saucepan with the solution must be put on fire and boil. Ready brine should be removed from heat. The marinade must be completely cool.

When the liquid has cooled, it is necessary to pour it into a container with vegetables. Dishes with cabbage should be closed with a lid, preferably very tightly, and left for three days in a warm room. Stir during the process. This is how classic sauerkraut is prepared. Recipes for a 3-liter jar may differ in several components. However, the result is a very tasty and original snack.

Recipe for sourdough cabbage with beets

The recipe for sauerkraut in a 3-liter jar with brine and beets is very good, and the dish will appeal to everyone who prefers unusual, but easy-to-prepare snacks. In this case, you will need:

Basic cooking steps

In this case, shredding the cabbage is not necessary. It is better to divide it into squares. To do this, the head of cabbage must be cut into two equal parts. Each of the halves must be divided into 4 more pieces. Each part should be cut in half, and across. The result should be squares.

Fresh beets should be thoroughly cleaned, washed, and then cut into thin slices. All vegetables must be mixed. Now you can prepare the brine. To do this, pour water into a deep refractory container, and then bring it to a boil. After you can add salt, spices and sugar. The brine must be boiled for another 10 minutes. At the end of cooking, table vinegar must be added. Boil the brine for another 1 minute.

Vegetables must be laid out in jars and pour the finished marinade. In order for the pickling process to be successful, cabbage with beets should be left in a warm room for about 4 days.

That's all. Ready for a 3-liter jar can be completely different. But the taste of the snack is simply unique. Sauerkraut cooked with beets can be served neat or seasoned with vegetable oil.

Sauerkraut with apples

This recipe is almost no different from the classic. The composition of such an appetizer includes a sour apple, which gives the dish a little piquancy. To prepare sauerkraut in this way you will need:

1. White cabbage - 2 and a half kilograms.
2. Carrots - 100 grams.
3. Sour apples - 150 grams.
4. Salts - 65 grams.

Cooking steps

The recipe for sauerkraut in a 3-liter jar with sour apples differs from the classic one in just a few components. First you need to prepare the vegetables. Cabbage and carrots need to be peeled and washed if necessary. After that, all the vegetables should be finely chopped. It is better to chop cabbage into thin strips, and fresh carrots - on a coarse grater.

Apples also need to be peeled. First of all, you need to remove the core with bones from them. After that, the apples should be cut into slices. All chopped vegetables must be mixed in a deep container. Salt must also be added here. All components should be thoroughly rubbed so that juice appears. It is best to do this by hand.

After that, you need to add apples to the snack and mix again. The resulting mixture should be laid out tightly in jars. If the cabbage is sour in a bucket or barrel, then it is worth pressing down everything from above with a load.

Cabbage should be left in the room for a day, and then rearranged to a cooler place. After 6 days, the snack will be ready. From it you can make a good salad with herbs and vegetable oil. This dish is perfect for boiled potatoes.

crispy sauerkraut recipe

To prepare this appetizer you will need:

1. White cabbage - 2 kilograms.
2. Carrots - 1 piece.
3. Salt - one tablespoon.
4. Bay leaf - 4 pieces.
5. Black pepper - 10 peas.

Cooking method

First you need to prepare the vegetables. It is better to chop cabbage into very thin strips, and grate fresh carrots on a coarse grater. Prepared vegetables should be mixed in a deep container.

At the bottom of each jar it is worth laying out a bay leaf as well. It can also be done after the first layer of vegetables. Containers need to be filled with cabbage. In addition, each layer must be carefully compacted.

Now you can prepare the brine. To do this, pour water into the container and bring it to a boil. Salt must also be added here. Ready brine can be removed from heat and cool. Marinade should be poured into jars with vegetables. At the same time, you need to make sure that all the air comes out of the cabbage.

Now the jars can be put in a warm place. A day later, the fermentation process will begin. From now on, the cabbage must be stirred regularly. After a few days, a delicious snack will be ready. If the room temperature is not high, it may take longer. But in the end it turns out sour and there are completely different ones for a 3-liter jar. However, real sauerkraut is prepared without the addition of water and vinegar.

Hello, this is Alexander. Today, one of the most interesting topics, we will analyze how to ferment cabbage. Many can say so, but why take it apart, chopped it, sprinkled it with salt and put it in jars. But others may object - but we didn’t succeed, it doesn’t ferment, or it turns out soapy. And all because even such a simple action as sauerkraut contains many subtleties.

Today we will not talk about the benefits of cabbage, about the vitamin composition, just believe that it is wonderful. Today we will just sour, with various options, and in parallel to analyze what affects what. Looking ahead a little, I will say that there are two main methods of pickling - in your own juice and in brine. We've tried both methods and found no fundamental difference in taste. Therefore, today's recipes contain both cooking options.

Choose any recipe you like and rather go to the kitchen. Because we are already starting the last harvest of this year, the harvest of the white-sided beauties of our gardens and orchards.

The first recipe can be called a classic, fermentation will be carried out in its own juice. To do this, we need cabbage of medium late or late ripening. The best proven varieties will be Moscow Late, Belorusskaya, and also Slava 1305.

Ingredients:

• Cabbage - 4.5 kg
• Carrots - 200g.
• Salt - 90g (2% by weight)

For fermentation, there are optimal proportions of salt and carrots, the amount of salt is 2% of the mass of cabbage, and carrots 5%. As you can see, there is no sugar in the recipe. And this is no accident, the cabbage itself already contains sugar, which is so necessary for lactic acid bacteria, plus sugar is found in carrots, which, by the way, is present in the recipe for this. Not for taste, not only for appearance, but for sugar content.

We start cooking with the preparation of cabbage: we check the heads of cabbage, if we see spoiled places, then we reject them, we cut off the outer leaves on all the rest.

Then we cut into pieces convenient for holding by hand and cut out the stalk.

If you have a special shredder, then you do not need to cut the head of cabbage.

We cut each piece with a knife into strips 5-7 mm wide.

We first started cutting with a knife, but this event quickly got boring, and the rest of the cabbage was chopped on an electric shredder.

Then, carrots were shredded with a nozzle for Korean carrots.

It is believed that it is better to cut carrots into strips with a knife than to grate them. With such a carrot, sauerkraut turns out white, and with carrots after a grater it will be yellowish-cream. Because after the grater, the carrots are thinner and give off coloring carotenoids more easily. It is up to you, of course, to decide whether to bother with this or not.

After everything is chopped, we take a large saucepan and begin to mix everything.

All the ingredients can be mixed on the table, but we never do that. Just imagine that you have 50 kilograms of cabbage, which, after shredding, will take up half the kitchen? It is more convenient to mix all the components either in a large basin or in a large saucepan. If you immediately chop all the cabbage into the pan, and then add the carrots, then mixing until smooth to the very bottom will be very difficult. So we do it in layers.

We pour a layer of cabbage, a little carrot on it and sprinkle with salt, in proportion to the mass taken. We mix everything, crushing it with our hands, and level it.

Then we repeat everything, but when mixing the next layers, we mix only the new layer, without touching the previous one, i.e. lower. Level again and repeat further until we mix everything that has been chopped.

We do not adhere to the exact proportions in the layers, we do everything by eye, which has never failed ?. Thus, at a time we harvest up to 50-70 kilograms of cabbage in a stainless steel tank.

This time we do everything in a saucepan, because the children have grown up, dispersed to the cities, and we no longer brew in large volumes. It is much easier to buy a couple of heads of cabbage in the store and pickle, in a couple of days the delicious cabbage is ready.

When we have mixed everything that has been chopped, as a rule, the lower layers already give juice. It is clearly visible if you press it from above with your hand. We put a suitable size plate on top and put a 3-liter jar of water as oppression.

That's all for now. Stand our cabbage from 3 to 5 days, depending on the temperature. Optimal is considered to be 21 degrees and 5 days. We have a temperature in the apartment of about 23 degrees, so we can withstand 3 days. Every day we remove the oppression and pierce the contents of the pan with a stainless steel skewer to release carbon dioxide.

After three days, we put the cabbage in jars, crush it and pour it with brine from the pan. We close either with nylon lids or with screw lids, but not tightly, gases will still come out of the jar, and put it away for storage in the cellar.

Of course, it was possible to immediately put the cabbage into jars, but it is still more convenient to do preliminary fermentation in a saucepan. This is a big plus - when laid out in jars, you are guaranteed to get all the carbon dioxide out and, in the end, it will turn out tastier.

Sauerkraut is stored only in a cold place, either in the cellar or in the refrigerator. In heat, it will very quickly become sour and lose its crunchiness. You definitely won't have one. I also want to add, if you want to add dill or other spices, put only the seeds, do not use dried herbs, otherwise all your work will simply turn sour.

1. The most delicious cabbage is obtained if the fermentation process is not completed. A small amount of acid with the remaining sugar gives a pleasant vinous-salty taste. As a rule, cabbage is in this state from the moment of salting and up to about a month after cooking. This, by the way, is another reason why we switched to pickling in small volumes.
2. When stored for a month or more, the amount of acid increases and sugar decreases, which leads to a sour-salty taste.
3. But cabbage, which is stored for six months, turns out to be sour. This, of course, is not for everyone, and they say that it is the most valuable after a hangover, but I don’t advise you to check it, take it for granted ?.

That's all with the classic recipe, bon appetit!

Delicious sauerkraut recipe - you will lick your fingers

According to the following recipe, we will ferment cabbage directly in 3-liter jars in our own juice, without sugar and vinegar.

• Cabbage - 2-2.5 kg
• Carrot - 1 pc.
• Salt - 1 tbsp.

For the recipe, we choose cabbage of late ripening, weighing at least 1 kg. Remove the top leaves from the heads.

The upper leaves often show signs of mechanical damage and are usually not very succulent.

We cut the head of cabbage into parts convenient for holding by hand, usually into 4 parts and cut out the stalk.

Then cut with a knife into strips about 5-7 mm wide.

Transfer shredded cabbage to a wide bowl.

Grate carrots on a Korean grater or cut with a knife.

If you do not want the carrots to color the cabbage, do not grate it on a regular grater.

Now we carefully knead everything together with our hands and mix, then transfer it to a 3-liter jar. But we put it in a jar in layers, and sprinkle salt between the layers. When filling, crush everything with your hands and adhere to the norm of salt - 1 tbsp. for the entire bank.

Never use iodized salt, only coarse rock salt.

After laying the last layer, we leave some free space for the juice, it will definitely stand out. Approximately 50mm to the neck of the can, no longer needed.

We put the jar on a plate for safety, if there is a lot of juice and the contents ferment well, the juice with foam can escape.

We leave the jar at room temperature for 3-4 days. Every day we pierce the contents of the jar to the very bottom to release gases. It is convenient to do this with a stainless steel skewer, but you can also use a wooden skewer.

If after the first 10-12 hours there is not enough juice in the jar, and it does not cover all the cabbage, pour some chilled boiled water. It may well be that the variety you are using is not juicy enough.

Fermentation, as a rule, ends in 3-4 days, but sometimes the process is delayed. You can determine by gas bubbles that will cease to be released, or there will be very few of them. So the jar can be cleaned in a cold place, cellar or refrigerator. At this time, cabbage can already be eaten.

And the best way to use it is, of course, in a salad. Just add it to the plate and chop the onion, season with vegetable oil.

Bon appetit!

Recipe for sauerkraut with beets - no vinegar

The following recipe attracts with its unusualness. Down with monotonous colors, we bring variety. Let's do it with beets. And ferment again in the bank.

Ingredients for a 3 liter jar:

• Cabbage - 1.5 kg.
• Beets - 300 gr.
• Garlic - 80g.
• Capsicum - 10-15g.
• Water - 1.5 l.
• Salt - 75 gr.
• Bay leaf - 3 pcs.
• Black peppercorns - 7 pcs.
• Allspice - 5 pcs.

Unlike previous recipes, this one will start with the preparation of the filling, or brine. Pour 1.5 liters of water into a saucepan and put on fire. After boiling water, add salt, bay leaf and peppers.

Use bay leaf and peppers to your liking, these are optional ingredients. By the way, for taste, you can try putting a couple of clove inflorescences.

Mix everything and boil for 1-2 minutes. Then turn off the fire and let the filling cool down.

While the filling is cooling, prepare the vegetables. Cut the garlic into large pieces.

Peel the hot peppers from the seeds and cut into long strips.

Wash the beets, remove the peel, cut into 4 parts and cut each part into thin slices.

We remove the outer leaves from the cabbage, cut it into 4 parts and remove the stalk. Each piece is cut into plates, 3 cm thick, then the plates are cut into squares.

Let's move on to filling the bank. At the bottom we put a few pieces of beets and garlic, and on top we put cabbage with a layer of 5-6 centimeters and pieces of pepper. Then the layers are repeated. Periodically, the contents of the jar are slightly compacted by hand.

We fill the jar to the very top and fill it with cooled salt filling.

Cover with a lid, but not airtight, and leave to ferment for 4-5 days at room temperature.

While fermentation is going on, you need every day, moving the edge of the cabbage and beets with a spoon, to help carbon dioxide come out of the jar.

After 4-5 days, the release of carbon dioxide will practically stop, so everything is ready. We close the jars with nylon lids and put them away for storage in the cellar or refrigerator.

Bon appetit!

Delicious crispy sauerkraut in a jar with brine

And the following recipe causes conflicting opinions among many, but I will try to dispel them. We will pickle cabbage not in our own juice, but in brine. And this is the only way out if it suddenly turned out to be not juicy enough.

Ingredients for 3 liters. bank:

• Cabbage - 2-2.5 kg.
• Carrot - 1 pc.
• Salt - 1 tbsp. with a slide
• Water - 1l.

Why is this recipe causing so much controversy? Yes, because it is believed that cabbage should ferment only in its own juice. I think this is a very controversial statement. Sometimes you come across a variety that has very little juice, and what to do with it? Adding water is a very good way out, and no one has canceled the fermentation process itself, it is also going on. Those. it is impossible to say that cabbage is not sauerkraut, it turns out exactly the same as fermented in its own juice, and sometimes even tastier.

The recipe will be similar to the previous one, only we will not put the beets, and we will use the fill, or, in other words, the brine.

To begin with, we prepare all the vegetables, namely: chop the cabbage in any convenient way, and rub the carrots either on a Korean grater or cut into strips with a knife. We shift it into a large convenient container and mix well, trying to crush it a little with our hands, for faster release of juice. Then we shift everything into a 3-liter jar. When filling the jar, we again crush it a little with our hands, as if tamping a little.

By the way, why are 3-liter jars always used, and not, for example, 1-liter jars? In my opinion, everything is simple. In jars, when the fermentation process is underway, you need to leave a little space so that the juice does not come out. And in liter jars there is not much space anyway. Another thing with treshkami, it includes enough cabbage, and there is a free place.

When the bank code is full, set it aside and prepare the brine. To do this, dissolve a tablespoon of salt with a large slide in 1 liter of boiled chilled water. Then the brine is poured into a jar, and the jar is covered with gauze and left to ferment for 4-5 days at room temperature.

Every day, we pierce the contents of the jars with a wooden skewer or stainless steel skewer.

Well, then, when the bubbles practically cease to appear, we close the jar with a nylon lid and put it away for storage in a cold place.

Once again I want to object to the words that such cabbage is not sauerkraut. You just try to cook two jars, one in your own juice, the other in brine and compare the taste, and then we will discuss this topic with you?

Bon appetit!

Cabbage in a jar for the winter as a salad

And the following recipe will simply captivate you with both ease of preparation and taste. And, I'm sure it will surely fit into your notebooks.

Ingredients:

• Cabbage - 5 kg.
• Carrots - 1 kg.
• Onion - 1 kg.
• Bulgarian pepper - 1 kg.
• Salt - 4 tablespoons
• Sugar - 300g.
• Vinegar 9% - 200ml.
• Vegetable oil - 500 ml.

First, prepare all the vegetables. We chop the cabbage on a special shredder (or just cut it with a knife).

Three carrots on a Korean grater, cut the onion into half rings, and cut the bell pepper into strips.

We shift all the vegetables into a large convenient container, in our case it is a plastic basin made of food-grade plastic. Add sugar, salt, vinegar and vegetable oil.

Mix everything well until smooth - of course, with your hands, do not mix such a volume with a spoon. There is no need to grind and crush anything.

Then we lay out on clean banks.

Lettuce jars are not sterilized, just wash and rinse with clean water. When laying out in jars, be sure to crush well, so that juice stands out from the cabbage. If the hand does not fit into the jar, then we crush it with a pusher.

We close the jars with lids and put them away for storage in a cold place. And in winter, we take it out of the refrigerator, put it on a plate, add a grated apple and sprinkle with balsamic vinegar. Mmm, this is a delicious salad.

Bon appetit!

Sauerkraut for the winter with apples

I offer a variant of sauerkraut with apples. We will not rub the apples, just cut them into pieces and add them to the jar. Let's add spices ... but I won't get ahead of myself, I'll describe in more detail below.

Ingredients:

• Cabbage - 4 kg.
• Apples - 400-800g.
• Carrots - 180g.
• Salt - 60g.
• Allspice peas - 4-5 pcs.
• Black peppercorns - 6-8 pcs.
• Carnation - 4 pcs.

In this recipe, the cabbage will ferment in its own juice, but because of the apples, it will take on a very pleasant apple flavor.

Apples choose hard autumn varieties so that they do not sour. Antonovka is very good for this.

So let's start. To do this, remove the upper leaves from the heads of cabbage, cut into pieces convenient for holding by hand and cut out the stalk. Then we chop into small straws either on a shredder or just with a knife.

The finer the shredded, the shorter the fermentation period. True, making this period shorter than 3 days still does not work out physically, but a wide straw will be prepared for up to 5 days, or even more.

Carrot cut into small strips.

I repeat once again: carrots can be grated on an ordinary coarse grater, but in this case it will color the cabbage in a creamy color, and from this it will lose its snow-whiteness. How critical it is is up to you.

After all the vegetables have been chopped, we transfer them to a deep convenient container - a large basin, or a large saucepan. If you get a small amount of vegetables, you can continue to cook just on the table.

Sprinkle all the vegetables with salt and mix with your hands, while not crushing much, just a little.

Again, the thinner the cabbage straw, the less you need to knead it with your hands, the wider, the more effort we put in until the juice is released.

Cut the apples into 4 parts and remove the core with seeds. Once again I remind you that it is better to take hard varieties of apples, otherwise they may become sour when fermented.

In a convenient container, we have a bucket of cottage cheese, spread 1/3 of the entire volume of cabbage and crush it with our hands until the juice is released. Lay apple slices on top.

We spread another layer of cabbage, also 1/3 of the original amount. And again, lightly with your hands also until the juice appears. Lay out a layer of apples again. Throw in half of the peppers and a couple of cloves.

And put the rest of the cabbage on top. Press well with your hands until the juice is released. Throw in the rest of the pepper and cloves. We put a plate on top as oppression, put a load on the plate. As a load, we use a liter jar of water. Leave the bucket at room temperature.

When you put the jar on a plate, press it on top, and a lot of juice will stand out. But since there is a load in the form of a can, the juice will not go back and will cover all the cabbage and carrots. It is very important!

Now it remains to wait for the end of fermentation, which usually lasts three days. Every day we remove the oppression plate and pierce it with a skewer or skewer to release carbon dioxide, then set the oppression again.

When fermentation is over, you will see for yourself that gas bubbles will no longer be released. This means that everything is ready.

After that, we put the cabbage in clean jars, close it with nylon lids and put it away for storage in a cold place. Do not store in a warm place!

And in winter we cook cabbage soup, borscht, vinaigrettes, or just eat it in the form of a salad. Bon appetit!

How to ferment cabbage in a jar under iron lids

You can store sauerkraut not only under nylon lids, but also under iron ones. To do this, you need to ferment it in any way and wait until the fermentation processes stop taking place. And then roll up the lids. One such method is described below.

Ingredients:

• Cabbage - 5 kg.
• Carrots - 250g.
• Salt - 100 gr.

As you have already read in previous recipes, it is better to choose cabbage of late ripening, it has more sugars and solids. Carrots are needed as a help to increase sugar content. The optimal proportions of carrots are 5% of the total mass, salt - 2%. Based on these proportions, the recipe was compiled.

We shred the cabbage in any way convenient for us - on a shredder (manual or electric), or simply cut with a knife. We make the width of the straw 5-7mm, this is the optimal size.

Rub the carrots into thin strips on a Korean grater, or cut with a knife. You can grate on a regular grater, but at the same time, the cabbage will turn creamy, which does not affect the taste.

Then we send all the chopped vegetables to a deep saucepan or tank, sprinkle with salt and grind with our hands. At the end, be sure to crush it well with your hands.

We cover the pan or tank with clean gauze and set oppression. As oppression, a 3-liter jar is quite suitable. Leave the pot at room temperature for 3-4 days.

During fermentation, be sure to remove the load, move the cheesecloth and pierce the cabbage to release carbon dioxide. And we do this 3-4 times a day. After three days, the formation of foam will stop, but the fermentation process has not yet been completed. We take the pan to the balcony for subsequent fermentation and keep it for a few more days (provided that the temperature on the balcony is on average about 10 degrees, and this usually happens in autumn).

If there is no balcony, hold for a couple more days at room temperature.

After that, we lay out the cabbage in ordinary jars, which we wash well beforehand and rinse with clean water. We fill the jars to the very cut, necessarily tamping in layers, for example, with a pusher. At the end, pour the brine from the pan into the jar, so that there is no air left under the lid.

The air in the jar can cause subsequent fermentation, so you need to get rid of it as much as possible.

We put a lid on the jar and roll it up with a key. Then we put it away for storage necessarily in a cold place - a cellar or a refrigerator.

Bon appetit!

Sauerkraut recipe for 3 liter jar

Friends, I want to present another option for sauerkraut directly in jars. Fermentation will take place in its own juice.

Ingredients:

• Cabbage - 5 kg.
• Carrots - 200g.
• Salt - 100 gr.

As in previous recipes, we remove the outer leaves from the heads of cabbage - they usually have little juice. Then cut the heads into quarters. This is done for ease of holding by hand during subsequent shredding. Be sure to cut out the stem.

Cut the carrot into thin strips with a knife.

Shred the cabbage into strips. Then sprinkle with salt and grind lightly until the juice appears.

Then sprinkle with carrots and stir. We do not crush with our hands, do not grind, but simply mix.

You probably noticed that we grind cabbage without carrots. This is done so that the carrots secrete minimal juice, which can color everything. But I repeat for the umpteenth time, whether you get white or cream cabbage, this does not affect the taste.

Then we take clean 3-liter jars and put cabbage in them. We lay in layers, compacting the layers until the juice is released. Leave an empty space on top for juice and foam.

Then we cover each jar with a lid, put it on a plate and leave it at room temperature for 3-4 days.

As a rule, foam appears in the jar the next day, which indicates that the fermentation process has begun. Now you need to pierce the contents several times every day to the very bottom to release carbon dioxide.

After a few days, when the foaming process ends, the cabbage is ready for storage. To do this, we lay it out in clean jars and close the lids. We clean in a cold place - a cellar or a refrigerator.

Bon appetit!

Instant sauerkraut per day

Friends, I want to introduce you to a recipe for sauerkraut, the preparation of which takes only one day. Intrigued? There is a little secret in the recipe, which you can read about below.

Ingredients:

• Cabbage - 2.5-3 kg.
• Carrots - 300 gr.
• Bay leaf - 5-6 pcs.
• Black peppercorns - 1 tsp

• Water - 2.5 liters.
• Salt - 0.5 st.
• Sugar - 0.5 st.
• Vinegar 9% - 0.5 st.

I won’t torment you much, I’ll only say that, of course, you can’t cook sauerkraut in a day, but it’s very possible to make it similar in taste to sauerkraut. That is what we will do now.

Let's start with the marinade. To do this, pour half a glass of salt and sugar into a saucepan with water, mix everything well and bring to a boil. In the meantime, prepare the vegetables.

We take a head of any cabbage, even with green leaves, which will still turn white due to the vinegar that is part of the recipe. We chop into small straws, as for pickling.

We rub the carrots on a Korean grater, or cut into strips with a knife.

Transfer all vegetables to a large bowl. Add black peppercorns and bay leaves. We mix everything well, while crushing and grinding the cabbage is not necessary. Then we transfer it to a saucepan with a volume of at least 5 liters, where we will marinate everything.

While we were preparing the vegetables, we boiled the brine. Remove the pan from the stove and pour half a glass of vinegar. Stir and pour hot into a saucepan with vegetables.

We lightly tamp everything so that the cabbage is immersed in the marinade, put a plate on top and put a jar of water as oppression.

We leave the pan on the table at room temperature for one day. A day later, the cabbage is completely ready and tastes completely similar to sauerkraut. Vinegar is not felt at all, slightly sour and moderately salty, crispy and tasty.

It is necessary to store such cabbage as well as sauerkraut, in a cold place.

Hope you enjoy the recipe. Bon appetit!

That's all for me. As you can see, cooking sauerkraut is not tricky and anyone can do it. Cook with pleasure. Well, I say goodbye to you, until we meet again.

Sincerely, Alexander.