Salt the cabbage in a 3 liter jar. Sauerkraut for the winter - classic recipes for pickling delicious homemade sauerkraut

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Cabbage is a very popular, healthy vegetable from which a variety of dishes are prepared. They especially love to use it in salted and pickled form. It contains few calories, but many vitamins and minerals, so it often becomes part of the weight loss menu. There are many options for salting white, red, cauliflower.

How to salt cabbage at home quickly and tasty

Many people think that there is no difference between fermentation and salting. Yes, these cooking methods are similar, but there is a slight difference. The salting process involves the use of more salt than fermentation. In addition to this, brine for cabbage allows you to get a delicious lightly salted or well-salted salad in a glass jar much faster (3-5 days). A large amount of salt inhibits fermentation, so this method produces less lactic acid than sourdough.

A few rules for salting cabbage:

1. During fermentation, the brine for white cabbage or other varieties should completely cover the vegetable. If this does not happen, then it is necessary to increase the mass of the press.
2. Salting cabbage in jars in brine is carried out exclusively with coarse rock salt.

How to pickle cabbage so that it is crispy

There are many options for salting. Fans of dishes from this healthy vegetable are often interested in how to salt it properly to make a crispy salad. The recipe for salting cabbage is very simple, but the result will exceed all expectations. Products for a 3 liter jar:

• cabbage - 2 kilograms;
• carrots - 2 pieces;
• lavrushka - 4 pcs.;
• black peppercorns to taste.

Brine Ingredients:

• coarse salt - 2 tablespoons;
• water - one and a half liters;
• sugar - 2 tablespoons.

How to pickle cabbage in a jar so that the pieces turn out crispy? The cooking technology looks like this:

1. Cut the white-headed vegetable into pieces, and then into strips. Grate carrots on a coarse grater. Mix all.
2. We take a jar of 3 liters, lay the vegetable salad inside, slightly pressing down. Between the layers you need to put bay leaves and pepper.
3. We are preparing the marinade. Salt and sugar are diluted in boiled warm water. Salad is poured to the top with this liquid.
4. Cover the container with a lid or gauze. It is better to place the jar in a deep plate or bowl, as the marinade sometimes overflows over the edges of the container.
5. We leave the salting for 3 days. It is worth observing that the upper cabbage-carrot layer is constantly covered with marinade. Readiness is determined by taste.

How to quickly pickle

Quick salting of cabbage will come in handy for many housewives. This type of pickle is perfect for a family dinner or an unscheduled guest visit, because a delicious vegetable salad will be ready in just 60 minutes. Salting ingredients:

• cabbage - 2-2.5 kg;
• carrots - 3 pieces;
• garlic - 6 cloves.

For a "quick" brine, you need to prepare:

• water - 1 liter;
• salt (coarse, stone grade, non-iodized) - 2 tbsp. l.;
• sugar - 100 grams;
• vinegar - 100 g;
• vegetable oil - 200 grams.

Salted instant cabbage is made according to this recipe:

1. The main ingredient must be finely chopped, grated carrots, cut garlic into slices.
2. Boil water, add salt and sugar to it.
3. After the marinade boils for a short time, vinegar is poured into it. Remove from heat, pour oil into it, mix well.
4. Vegetable salad, which is pre-packed in a jar, is poured with hot marinade.
5. We leave the future pickle to cool completely, and then place it in the refrigerator.

Salting cabbage for the winter

Today, there is a wide range of ways to pickle vegetables for the winter. Nevertheless, many lovers of pickles continue to prefer the method proven over the years. The classic recipe for pickled white vegetables has been popular for a very long time and has been passed down from generation to generation. So, to prepare a delicious, beautiful cabbage, as in the photo, you need:

• carrots - 5 pieces;
• cabbage - 4-5 kilograms (several large heads of cabbage);
• rock salt - 3 tbsp. l.;
• bay leaf - 3 pieces;
• spices, spices.

Cooking process:

1. Cut vegetables: chop cabbage into thin strips, grate carrots with a grater. Everything is mixed with salt. You need to press the vegetables a little with your hands so that they start up the juice.
2. Put the future pickle in a large deep container (bucket, bowl). Add lavrushka, spices.
3. We put a wide plate or a wooden board on top, press it with oppression (for example, a jar of water).
4. Let the lettuce ferment at room temperature.
5. After a daily period of time, we remove the oppression, put half of the contents into another container and mix thoroughly. This is necessary for the release of gases. Leave the vegetables for an hour and a half and return to their original place under the load. We do this procedure every day until the ingredients are completely salted.
6. After three or four days, the marinade becomes lighter and settles, the foam disappears. This may indicate the readiness of pickles, which is determined by taste.
7. It remains to shift the finished dish into jars and put it in a cold place.

Features of the preparation of cabbage brine

Brine for sauerkraut or its pickled analogue is a solution of salt and water, to which spices and spices are sometimes added. Another marinade is obtained in the process of pickling vegetables. The basis of the liquid for salting is a solution of different concentrations (depending on the amount of salt). Here are some tips on how to make a pickle brine for pickling and sourdough vegetable salad.

For sauerkraut

The classic, "grandmother's" method of cooking cabbage is sourdough with brine. First you need to prepare the vegetables, clean from dirt, chop. How is sauerkraut cooked in brine? The marinade is very quick and easy to make. It is necessary to dilute in water (1.5 liters) one tablespoon of rock salt and two tablespoons of sugar. Then you need to put the liquid on the fire and boil for several minutes. Pour cabbage with carrots with cold brine. We stand until ready.

Gone are the days when vegetables were fermented in barrels and tubs for the winter. Modern housewives prefer sauerkraut in small volumes, convenient for a city apartment. Today I will introduce you to simple recipes for harvesting for the winter in glass jars. Each sauerkraut recipe for a 3-liter jar is easy to prepare, affordable, and gives a wonderful crispy snack.

1. We thoroughly clean all vegetables, wash, dry, remove the stalk from cabbage, seed chambers from apples and peppers.
2. Grind vegetables in any convenient way: cut cabbage into thin noodles or large squares, three carrots and pumpkin on a regular grater or on a special one - for Korean dishes, squeeze garlic through a crush or cut into thin plates, thinly cut apples into slices, pepper - circles.
3. Berries of cranberries, lingonberries, my dogwood and dry. We rub the roots of horseradish, ginger on a grater, chop the beets into cubes or three on a coarse grater. In the recipe, I indicate the weight of already fully prepared chopped products.
4. We prepare all the utensils for work and storage of blanks in good conscience - we wash them well, sterilize the glass containers by steam or in a hot oven, scald the lids and containers for mixing vegetables with boiling water, scrape out wooden pushers and sticks for puncturing the vegetable mass.

And now let's get down to business. I give all the ingredients based on the volume of a three-liter jar. Simple recipes for salting cabbage for the winter in a 3-liter jar must be used in the household so that this affordable vegetable is on your table all winter.

Classic sauerkraut recipe for the winter

First, let's try the easiest way to pickle.

What will we take:

• 3 kg of cabbage (finely chopped);
• 300 g chopped carrots (three on a coarse grater);
• 3 art. l. salt without a slide;
• 0.5 tsp each dill and cumin seeds (both fresh and dry herbs can be used);
• 4 peas of white and black pepper.

Put the prepared vegetables in a clean bowl.

1. Mix, grind with your hands until the juice appears.
2. Add salt and mix the vegetable mixture again.
3. We throw some spices into a clean glass jar, put the grated cabbage, smart with a crush.
4. When the jar is half full, put the remaining spices and repeat everything again, crushing and lightly tamping the vegetables.
5. Let's fill the jar not to the very top, leave space for the juice, which will definitely stand out and even overflow over the edge of the jar.
6. We place the jar in a container so that overflowing juice collects there, fermentation should take place in the heat for 3-4 days.
7. The contents of the jar must be periodically pierced with a long wooden stick to release the accumulated gas, and make sure that the vegetables are covered with brine, otherwise extraneous microflora will begin to multiply.

When the fermentation process is over, close the jar with a lid and put it in the refrigerator. Bon appetit everyone!

Note to the hostess: One tablespoon includes 25 g of salt without a slide, 30 g - with a slide; one tablespoon includes 20 g of sugar without a slide, 25 g - with a slide.

Crispy sauerkraut with water

If you want to enjoy crispy sweet and sour cabbage, sauerkraut in its own juice, use this simple recipe without salt and sugar. So, I bring to your court a recipe for sauerkraut crispy cabbage with water for a 3-liter jar.

What will we take:

• 3 kg cabbage, chopped with noodles (chopped coarsely with a knife);
• 300 g of sweet chopped carrots (on a coarse grater, we take sweet varieties);
• 0.5 tsp each ground dill seeds, cumin;
• 3 bay leaves;
• A handful of lingonberries (we take fresh berries);
• 3-4 small sour apples;
• 1 liter of spring or purified water.

Mix the vegetables in a bowl, grind well with your hands so that the juice appears. At the bottom of the jar we place a third of the spices and apple slices, then we put a cabbage-carrot layer - a third of the volume of the jar, again spices and apples, and so we fill the jar to the shoulders.

We heat water in a saucepan or kettle until hot, pour it into a jar, put a load to crush the vegetable mixture. The fermentation process will take at least 5 days, all this time we will periodically pierce the contents of the jar, releasing gas.

Then close the jar with a lid and put it in the refrigerator. Fragrant crispy cabbage will delight you with an unusual “bouquet” of tastes and sensations, but for “ripening” it needs to stand in the cold for 2 weeks.

Daily cabbage in a three-liter jar

Sometimes home gatherings happen very unplanned, and the hostess does not have enough time to prepare the salting according to all the rules. Here for such force majeure situations there is a lifesaver recipe, daily cabbage. The recipe is simple and the result is no worse than the traditional one. I'll tell you how to cook everything quickly and tasty.

What will we take:

• 2.5 kg of thinly chopped cabbage;
• 200 g carrots (three per "Korean" grater);
• 2 tbsp. l. with a slide of salt;
• 6 tbsp with a slide of sugar;
• Half a faceted glass of vegetable oil (we take unrefined);
• Half a faceted glass of vinegar 9% (if vinegar is 3 or 6%, we recalculate the amount);
• 0.5 tsp. ground coriander seeds, dill, cumin;
• 3 bay leaves;
• 3 cloves (dry spice)
• 3 minced garlic cloves.

Put the chopped vegetables with garlic in a bowl and grind with your hands until the juice appears. Fill the jar to the shoulders, fill with marinade, cover with a lid, leave for a day.

For the marinade - boil water, dissolve salt and sugar in it, add spices, boil for 2-4 minutes, pour vinegar and oil, let the marinade brew for 10 minutes.

In a day, our quick vegetable snack is ready to serve, and believe me, it tastes no worse than long-term pickled cabbage.

Sauerkraut with brine

In my piggy bank of recipes there are many interesting options for harvesting in three-liter jars, moreover, all recipes are simple. I will tell you how to make crispy appetizing cabbage in a sauce without vinegar.

What will we take:

• 2.5 kg of coarsely chopped cabbage;
• 200 g carrots, grated on a coarse grater (can be through a combine, if there is a suitable nozzle);
• 2.5 tbsp with a slide of salt;
• 4 tbsp. l. with a slide of sugar;
• 0.5 tsp each anise and dill seeds;
• 3 bay leaves;
• 1 liter of spring or purified water;
• A handful of dogwood berries (if not, do without berries);
• Ginger - fresh root 4 cm long.

In this recipe, we will cut the cabbage large - squares, carrots - long noodles.

1. Put all the vegetables and berries in a bowl, mix gently, add spices, mix again.
2. Let's prepare the filling according to the recipe - dissolve salt and sugar in water at room temperature.
3. We fill a 3-liter jar up to the shoulders with a vegetable mixture, without crushing it much, fill it with brine, place the jar in a basin, put it in a warm place for fermentation.
4. Periodically, we will release gas by piercing the fermenting vegetables with a stick. Fermentation will take 3-4 days. As soon as the brine becomes transparent, you can close the jar with a lid and put it in the refrigerator.

The result will impress you: you get a sweet and sour, fragrant, royal salting!

Sauerkraut with honey

Have you eaten sauerkraut with pumpkin and honey? Let's share our recipes and prepare a jar of such an unusual salting for the winter. So, a recipe for sauerkraut for a 3-liter jar with a honey additive.

What will we take:

• 3 kg of thinly chopped cabbage;
• 200 g grated yellow pumpkin;
• 3 green sweet and sour apple slices;
• 2.5 st. l. with a slide of salt;
• 2 tbsp. l. with a slide of a spoon of honey;
• 1.2 liters of water;
• 0.5 tsp. anise seeds, black cumin;
• 2 bay leaves.

Place the chopped vegetables in a bowl, knead a little with your hands, mix with apples, spices and put in a jar, crushing with a crush, filling the jar to the shoulders, leave room for the brine.

For brine:

1. Dissolve salt in boiling water.
2. Let cool until warm.
3. Dissolve honey, mix well.

Pour the brine into the jar, cover it with a plastic bag and install a weight that will fit in the neck of the jar - for example, a narrow bottle of water. The vegetable mass should be completely under the brine.

Fermentation will end in 3 days, we will periodically pierce the entire mixture of vegetables with a long stick to remove gas. We store the finished product in the cold.

Sauerkraut in a jar for 3 days

How to make quick cabbage yummy in a jar so that it is tasty, fragrant, crunchy and eaten quickly? We will prepare such a salting according to an old but proven recipe, our yummy will be ready in 3 days.

What will we take:

• 2.5 kg finely chopped cabbage;
• 0.5 kg of chopped carrots;
• 1 Bulgarian red pepper;
• 2 tbsp with a slide of salt;
• 0.5 tsp seeds of anise, dill, cumin;
• 3 bay leaves.

In a jar, put a part of the spices on the bottom, then a layer of cabbage grated with salt, take it well with a crush. We put carrots on this layer, again cabbage, pepper rings, and so we fill the jar to the shoulders, crushing the vegetables with a crush, sprinkling with spices.

We cover the jar with a napkin, place it in a basin, leave it to ferment in a warm place. We will periodically pierce the vegetable mass with a stick, giving an outlet to the gas.

When the brine brightens, close the jar with a lid and put it in the refrigerator. The easiest and fastest recipe for salting cabbage for the winter in a 3-liter jar is ready.

Sauerkraut with horseradish and beets

I want to tell you a recipe for sauerkraut for a 3-liter jar with interesting additives. Such an appetizer will decorate any table, and its taste will not yield to a beautiful view.

What will we take:

• 2.5 kg cabbage, cut into large slices;
• 200 g chopped beets;
• Grated horseradish root 15 cm long;
• 1 liter of spring or purified water;
• 2 tbsp with a slide of salt;
• 4 tbsp without a slide of granulated sugar;
• 0.5 tsp each dill seeds, black cumin;
• 5-6 peas of black and white peppers;
• 3 bay leaves;
• 5 garlic cloves, sliced;
• Half a faceted glass of 9% vinegar;
• 1 st. l. vegetable oils (sesame, mustard, hemp).

Place all chopped vegetables in a bowl and mix well. Let's prepare the brine - dissolve salt and sugar in boiling water, boil, put spices, boil again. We put the vegetables tightly in a jar, crushing them with a crush, fill the jar to the shoulders and pour hot brine.

In a warm place, vegetables will ferment for 3 days. Let's not forget that you need to pierce the contents of the jar, removing excess gas. You need to have time to put the finished cabbage in the refrigerator, otherwise the grateful household will eat it right at this stage. This is one of the best preparations for the winter with horseradish and beets.

Cabbage with cranberries - vitamin preparation

How not to cook such a vitamin preparation! In its composition, it is a real storehouse of useful active substances. I highly recommend preparing it for winter use, when there is a lack of vitamins, and in order for the cabbage to crunch, we use brine.

What will we take:

• 3 kg finely chopped cabbage;
• 200 g carrots per grater;
• A handful of cranberries;
• 1 liter of spring water;
• 2 tbsp with a slide of salt;
• 10 peas of black pepper;
• 3 bay leaves.

Put the prepared vegetables in a bowl and mix, grind until juice appears, add cranberries. We put the vegetable mixture in a jar up to the shoulders, crushing with a crush.

Let's prepare the brine - boil water, dissolve salt and sugar in it, boil it, add spices, boil again, let the brine brew a little and pour it into the jar to the top. Cover with a napkin, put the cabbage with brine in a clean bowl and put it in a warm place.

Periodically, we will remove the accumulated gas by piercing the vegetable mass. The brine should clear up after 3 days, gas formation will stop. You can close the jar with a lid and put it in the refrigerator. All your relatives will be happy to eat such a vitamin, fragrant cabbage.

Sauerkraut with sugar

If suddenly you come across a not very juicy fork, do not be upset, we will put it into action. For such a case, we have in stock a recipe for sauerkraut in a 3-liter jar with sugar, we will cook it with brine, add sugar for taste, lemon for flavor.

What will we take:

• 3 kg of chopped cabbage;
• 200 g chopped carrots (it is better to grate on a coarse grater);
• Half a lemon;
• 1 liter of spring or purified water;
• 2.5 tbsp with a hill of salt (stone, not shallow "Extra" and not iodized);
• 6 tbsp with a slide of sugar;
• 1 canuper leaf (balsamic tansy) or sprig of mint.

We put the chopped vegetables in a bowl and mix, tightly put in a clean jar.

1. For brine in water at room temperature, dissolve salt and sugar, put a canuper leaf or mint sprig, let it brew for 20 minutes. Kanuper gives pickles a subtle mint flavor, but you need very little, otherwise bitterness will be felt.
2. Mix the brine, pour the cabbage to the top, cover with a napkin, put the jar in a bowl and put it in heat.
3. For three days in a row we will release gas from the fermenting mixture. As soon as the brine becomes transparent, close the jar with a lid and put it in a cold place.

Such cabbage can be served with vegetable oil and thinly sliced ​​onions directly to hot potatoes.

Note to housewives

If housewives make blanks in 3-liter jars, you need to remember how much to take for pickling the main ingredients:

1. Cabbage in a 3-liter jar fits 2.5-3 kg, depending on the degree of its compaction, a head for pickling should weigh at least 3.2 kg, because. it removes the upper leaves and stalk.
2. Water for brine must be taken in a three-liter jar - 1 liter for the cold method and 1.2 liters for the hot method, taking into account the evaporation of water during boiling.
3. Salt is taken in 1 tbsp. l. for 1 kg of cabbage, which means that a three-liter jar will take 3 tablespoons.
4. Sugar is enough to take 6 tbsp. l. with a slide for a 3-liter jar.
5. Spices are placed based on personal preferences, but at least half a teaspoon of cumin or dill seeds, 2 bay leaves and 5 medium-sized garlic cloves per three-liter jar of cabbage.

It is very interesting to listen to experienced housewives, to get acquainted with their original recipes for sauerkraut for a 3-liter jar, to find out for yourself in what proportions to take the main products - cabbage, salt and water.

This is perhaps one of the most favorite homemade snacks that you can cook for the future - sauerkraut in a jar of 3 liters of instant cooking. Moreover, it is this recipe that makes it possible to make cabbage with a special taste - very spicy, but at the same time tender with a light crunch and a fresh aroma. For a delicious cabbage, also cook these.
Such an appetizer has many uses - it can be served at the table, mixed with finely chopped greens and chopped onions, you can add any suitable ingredients (pickles, olives, mushrooms) to it and get new interesting snacks. And if the cabbage is slightly stewed with the addition of oil, you will get an excellent basis for filling any product: be it pies or dumplings.
Preparing an appetizer is easy, the most important point is the right choice of cabbage. The fact is that only winter varieties can be fermented, which have stiffer leaves, 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 jar with a volume of 3 liters

- the fruit of cabbage (winter varieties) - 1.7 kg.,
- carrots - 1 pc.,
- table salt - 2.5 tablespoons,
- sugar - 1 tablespoon,
- water - 1 l.,
- bay leaf -2 pcs.

Recipe with photo step by step:

We start preparing the appetizer by preparing vegetables - we peel the carrots and remove the top leaves from the cabbage. (They are often damaged and therefore unusable).
We cut the head of cabbage in half and then chop it with a knife or on a shredder.




Next, chop the carrots (best with a shredder for Korean snacks).




Mix the vegetables, lightly crush them with your hands.




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






Then we tamp the vegetables into a jar, do it in portions so that there are no empty places in the jar.




Pour brine on top.




And put the jar on the tray so that the juice flows into it.
We cover the jar with gauze or a loose plastic lid.




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

Sauerkraut According to this recipe, it turns out very tasty, crispy, and also cooks pretty quickly! You don’t have to crush it with your hands, as it is fermented in brine. The recipe is very simple and proven over the years!

Composition:

• 2-2.3 kg of white cabbage (late)
• 2 medium carrots
• 3-4 bay leaves
• a few black or allspice peppercorns (optional)

Brine:

• 1.5 liters of water
• 2 tbsp. tablespoons salt (not iodized)
• 2 tbsp. spoons of sugar

Preparation of crispy sauerkraut in brine:

1. Prepare the brine by dissolving salt and sugar in warm boiled water. (By the way, cabbage can be poured only with clean water.)
2. Peel the cabbage from the top leaves, cut into several pieces and chop with a knife, on a grater or in a combine, whoever has what.

   Shredded cabbage for fermentation

3. Grate carrots on a coarse grater.

   grated carrot

4. Mix cabbage with carrots.

   Cabbage and carrots for fermentation in brine

5. Transfer this mixture to a clean jar, tamping lightly (but not hard). Between the layers put a few bay leaves and peppercorns.

   Cooking crispy sauerkraut

6. Pour the brine into the jar so that it completely covers the cabbage. (Depending on how you cut it, finely or large, you will need 1.2-1.5 liters of brine.)

   Filling with brine

   cabbage in brine

7. Loosely cover the jar with a lid or cover with a bandage folded several times. Put in a deep plate, as during fermentation the brine will rise and overflow.

   Cooking delicious sauerkraut

8. Leave in the kitchen for two or three days. Make sure that the top layer of cabbage does not remain without brine (when this happens, just tamp it down a little with a spoon). It is also advisable to sometimes pierce it with a wooden stick to the bottom so that the gas comes out. The fermentation time of cabbage depends on the temperature. If the kitchen is warm, then the cabbage will be ready in two days. However, high temperatures, as well as low ones, have a bad effect on the fermentation process (for example, mucus may appear), it is best when it is around 20 ºС.
9. When the sauerkraut is ready, put it in the refrigerator.

That's all! From sauerkraut, you can make various salads, toppings for or, or simply season it with oil and serve.

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Bon Appetit!

Julia recipe author