Crispy sauerkraut for the winter in jars. Very tasty sauerkraut: a classic recipe and recipes for how to sauerkraut for the winter

Hello, dear friends! Today I want to continue the topic of preparing for the winter and will present you with several recipes for delicious sauerkraut in a jar.

Then, when you open a jar of cabbage, you can prepare wonderful salads or excellent cabbage soup. You can even cook it quickly and it turns out simply amazingly tasty.

So, dear friends, choose the recipes you like and start making sourdough. If you do everything right, you will be very pleased with the results. And you will always have an amazing appetizer on your table to accompany any side dish.

Just a reminder, if a recipe calls for salt, choose coarse rock salt! In no case iodized or fine. Sometimes they take sea food, but less often.

Very tasty sauerkraut - recipe for a 3 liter jar in brine

This is one of my grandmother's favorite recipes. The cooking process is very simple. It doesn't take a lot of time. And the result will greatly please you in the cold season. Although you can eat it after 3-5 days. We usually don’t have the patience to wait for a long time and we quickly crush such a jar, and then cook it again.

Ingredients:

Cabbage is not a big head of cabbage
Carrots - 1 pc.
Salt - 3 teaspoon
Sugar - 1 teaspoon
Water - 1.5 l

Preparation:

1. Chop the cabbage in any way convenient and accessible to you. Grate the carrots on a coarse grater. Place in a large deep dish and stir evenly. According to this recipe, there is no need to mash it so that it does not release juice.

2. Now put everything into a jar. There is no need to press, just press lightly. Fill the jar a little short of the neck.

3. Add salt and sugar to cold water. Stir well until they dissolve. Pour it into the jar to the very top.

There is no need to boil water. The main thing is that it is clean. You can take spring water or buy non-carbonated drinking water in the store.

3. Take any long wooden stick and pierce the cabbage as deeply as possible in several places so that the air comes out and the brine spreads throughout the jar. If there is not enough water, add a little more.

4. Now you need to press down with pressure. But it’s hard to put pressure in a jar, so you can use wooden skewers. Break it so that the stick is 3-4 cm larger than the diameter of the neck.

5. Place two of these sticks crosswise into the jar, pressing down the cabbage a little. This is how we get oppression.

6. Place the jar in a deep plate, as the brine will leak out. You can cover the neck with a nylon lid and leave to ferment for 3 days at room temperature. Every day, pierce the cabbage with a stick several times to release gases.

7. After three days you can already try it. For long-term storage, tightly close it with a nylon lid. It can be easily stored for up to 10 months in a cool place.

Classic recipe for crispy and tasty sauerkraut in a jar

I am sharing with you another common recipe. Here it is fermented in its own juice, without brine. The main thing is to stretch it thoroughly with your hands, you can even attract your husband. And then compact it properly in the jar.

Ingredients:

Cabbage - 1 head (2.5-3 kg)
Carrots - 1 pc.
Salt - 1 tablespoon
Sugar - 1 tablespoon

Preparation:

1. Chop a head of cabbage. Remember it a little with your hands. Then peel and grate the carrots on a coarse grater, or cut them into thin strips. Sprinkle with salt and sugar. Mix everything and remember well with your hands until our cabbage yields juice.

2. Now put everything in a jar, compacting it well using your hands or improvised means, such as a wooden rolling pin. If you mash the cabbage properly, it will immediately become covered with juice in the jar. Place the jar in a deep dish, as the juice will flow out during the fermentation process. Leave it for three days.

4. After three days, you can close the jar with a lid and put it in a cool place for storage. And for convenience, you can transfer the cabbage into containers and close them tightly with a lid. This makes it easier to store in the refrigerator and takes up less space. You can eat it within a week. It will be very tasty and crispy.

We pickle cabbage with vinegar, like a salad, quickly and tasty. Homemade recipe

This cabbage will be ready for consumption in a maximum of 24 hours and you won’t have to walk around it for a long time and lick your lips. A very simple recipe that doesn't require much effort. Be sure to try it, you will definitely like it.

Ingredients:

Cabbage - 1 kg
Carrots - 1 pc.
Sweet red pepper - 1 pc.
Water – 500 ml
Vinegar (table 9%) - 6 tbsp. l.
Sugar - 7 tbsp. l.
Salt - 1 tbsp. l.
Sunflower oil – 80 ml

Preparation:

1. First, let's make the brine. Pour water into a saucepan and boil. Then add salt, sugar and vegetable oil. Bring to a boil, add vinegar and remove from heat.

2. Wash the cabbage, get rid of the bad top leaves and chop. Peel the carrots and grate them on a coarse grater. Remove all seeds from sweet peppers and cut out the “walls”. Cut it into strips. Place everything in one dish and mix.

3. Then transfer tightly into jars to the top and fill with hot brine. Cover with nylon lids and let stand at room temperature until cool. Then refrigerate for 12-16 hours.

4. After this, it will be ready and you can treat yourself to it. And for long-term storage you need to keep it in a cool place. The salad turns out very tasty and will fit on any table.

How to properly ferment cauliflower with beets and garlic for the winter

Few people ferment cauliflower for the winter. But you should definitely try this recipe. During the fermentation process, it acquires a bright beet color and emits a simply breathtaking aroma.

Ingredients:

Cauliflower – 1.5 kg
Beetroot - 1 piece
Carrots - 1 pc.
Bell pepper - 1 piece
Garlic - 4 cloves
Black peppercorns – 7 pcs.
Allspice peas - 3 pcs.
Mustard grains
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.
Water - 1.2 l

Preparation:

1. Wash and peel the vegetables. Separate the cabbage into inflorescences. Cut carrots and beets into slices. Peel the pepper, remove the walls and cut into halves. Arrange the vegetables evenly in the jar, adding black peppercorns and allspice.

2. Place peeled garlic cloves on top, add salt, sugar and a few mustard seeds. Fill with clean cold water.

3. Cover the top of the jar loosely with a lid or paper napkin. Leave to ferment at room temperature for three days.

4. After three days, tightly close the nylon lid and put it in a cool place for storage. Such cabbage will pleasantly please the eye on your table and, at the same time, will be very tasty.

Video on how to cook delicious red cabbage with orange

Have you eaten this kind of cabbage? The recipe is simply amazing! And the taste and aroma are unforgettable. I recommend that you make at least one jar to try. And when you try it, you will truly appreciate this recipe. So that you don't miss anything, I specially included a video. Respect to the author!

Ingredients:

Red cabbage - 1 head
Green apples - 2 pcs.
Orange – 1 piece
Carrots (large) - 1 pc.
Sea salt - 1 tbsp. lie
Ginger - piece

Properly ferment cabbage and cranberries in a jar for the winter

And finally, I offer you a wonderful method with cranberries. By the way, instead of it or along with it, you can put lingonberries. If you find it a little sour when eating, add sugar. This will not spoil the overall eating experience. It will still be very tasty.

Ingredients:

Cabbage - 3 kg
Carrots – 6 pcs.
Salt - 3 tablespoons
Cranberries – 250 gr (1 cup)

Preparation:

1. First shred the cabbage. And grate the carrots on a coarse grater. Place in a deep bowl, add salt and mix everything well. Use your hands a little to make the juice appear.

2. Place vegetables in a jar, compacting tightly. Sprinkle layers of cabbage with cranberry salts. Pour the resulting juice into a jar as well. Place it in a deep plate or dish and leave at room temperature for 3-4 days. The top of the neck can be covered loosely with a lid or something else.

3. During these days, periodically make punctures with a stick to release gases. And after the elapsed time, our cabbage with cranberries will be ready. You can close the jar with a nylon lid and put it in a cool place. You will be able to eat it in a couple of days.

I really hope you find all these recipes useful. They are all different, but they always turn out very tasty. This cabbage will decorate any holiday table. However, she will also reign at the everyday dinner table. My family gobbles it up at the speed of light.

And I want to wish you a good mood and successful preparations! Bye.

Hello, dear readers. The holidays are approaching, and in addition to various delicacies there, for example, I want to see sauerkraut on my table. We always have sauerkraut in winter, and today I decided to show you how we make sauerkraut. There will be several recipes, so to speak, for everyone. My parents fermented cabbage not only in 3-liter jars, but also in buckets, and even in barrels. Moreover, they fermented it with red beets, apples and even watermelons. I really liked soaked watermelons.

But today we will talk not about watermelons, but about cabbage. I will ferment the cabbage in a 3 liter jar.

How to ferment cabbage in a jar recipe No. 1

And for this I need cabbage, carrots, salt and sugar. I take a head of cabbage weighing 3.1 kg. And believe my experience, the cabbage will all fit into the jar.

Cabbage should be white and sweet. If the cabbage is bitter, then it may taste bitter when pickled. I chop cabbage; I have a special knife for this purpose. You can see it in the photo at the top right.

Then I peel one carrot and grate it. You can grate carrots using any grater.

Then I add one spoon of salt and two spoons of sugar. You need to use ordinary rock salt. Never use iodized salt. I add it right at the table, and now I mix it well and mash the cabbage with my hands. It's like I'm kneading dough. Don’t be afraid to mash the cabbage, it will turn out tasty and crispy.

After we remember the cabbage well, you can put it in a jar. Place the cabbage in a jar and tamp it down well with a wooden rocker. As you can see in the photo, all the cabbage fit into the jar. There's even some room left in the bank.

I didn't use water at all. The cabbage gave juice, and as you can see in the photo, there is enough juice to cover the entire cabbage. If you end up with a full jar, be sure to place the jar in a bowl or other container.

When the cabbage begins to ferment, in approximately less than a day, the juice will flow out of the jar through the top. During fermentation, carbon dioxide will be released, so it will push the juice out of the jar in the form of bubbles.

We leave the cabbage in the room. For cabbage to ferment well, it needs to stand at room temperature for three days. After three days the cabbage is ready. After this, put the cabbage in the refrigerator or a cold place. Of course, you can eat it after two days, but it will still not be sour enough.

If the cabbage tastes a little bitter, bring it back into the room at night. The bitterness should go away. My cabbage turned out tasty and crispy. I had this cabbage on my balcony for about two months, and there was no mucus or mold on top.

How to ferment cabbage in a jar recipe No. 2

My next recipe will be with brine. If in the first recipe I did not use water at all, then in this recipe there will be a lot of it. To prepare the brine, we need two tablespoons of sugar and two tablespoons of salt. If desired, you can also add allspice and bay leaf.

I start cooking with brine. I boil 1.5 liters of water, add 2 tablespoons of salt and 2 tablespoons of sugar. I mix it all well. As you can see in the photo above left, I don’t add water all the way to the top.

Then I put 5 peas of allspice and two bay leaves into hot water. We leave our brine to cool. In the meantime, let's move on to cutting the cabbage. Now I took smaller cabbage. For this recipe, cabbage weighing about 2.2 - 2.5 kilograms is suitable. This will be quite enough. And one big carrot.

As in the first case, chop the cabbage and three carrots. Only now I grate the carrots on a Korean grater. We don't mash the cabbage in this recipe and I like the carrots to look nice too. Before doing this, of course, don’t forget to clean it.

Now that we have chopped the cabbage and grated the carrots, mix it all well, but do not mash it.

Then you can put the cabbage in the jar. I don’t compact the cabbage too much, because we still need to fill it with brine. After we put all the cabbage in the jar, we need to wait until our prepared brine cools down to room temperature.

Do not pour hot water over the cabbage; you will kill the bacteria that cause the cabbage to ferment. And instead of fermenting, the cabbage may become moldy.

And after it has cooled, we fill our cabbage with brine. And then everything follows the same scenario. Leave the cabbage at room temperature for three days. At the same time, do not forget to place a bowl under the bottle with cabbage. The cabbage will ferment. At the same time, I periodically used a wooden skewer to release the air from the cabbage.

I want to tell you so that you are aware. During fermentation, about 0.5 liters of water leaked out of my bottle. So place the container appropriately. And don’t worry if suddenly the water in your bottle ends up at the bottom.

The cabbage floats and the brine remains at the bottom. Simply release carbon dioxide during fermentation with a wooden twig or skewer and push the cabbage down. The cabbage turned out crispy and slightly different from the first recipe. It's a little saltier, but just as tasty.

How to ferment cabbage in a jar recipe No. 3

The third recipe will be cabbage soaked in plain water. We will just fill it with boiled cold water, and in a smaller proportion. This recipe will not include photos of how to cut cabbage, I think you already know.

For this recipe we will need about 2.8 - 3 kg of cabbage. You can also take medium carrots. Although you can add more carrots, or you can add no carrots at all. Carrots act here only in a decorative role; they color our cabbage.

Chop the cabbage and grate the carrots. Mix all this well. Then add one spoon of salt and mix a little more. There is no need to mash the cabbage too much, as we did in the first recipe.

Now we place the cabbage in a jar, compacting it with a wooden rocker. Again, we don’t tamp too much. We don’t need the cabbage to release juice; we will fill it with water. It takes approximately 600 - 800 grams of water. This depends on the weight of the cabbage that we cut for pickling.

Now we put the cabbage filled with water to ferment. When the cabbage has fermented well, usually on the second day, completely drain the resulting brine. Moreover, it is advisable to pour the brine along with the cabbage into a bowl.

Squeeze out the cabbage and place it back in the jar. Moreover, it is advisable to swap the cabbage. Which was lying on top - we put it on the bottom of the bottle, and vice versa, the bottom one on top. We just squeeze the cabbage lightly. Add one tablespoon of honey to the resulting brine.

Dissolve the honey and fill our cabbage with the same brine again. Leave for another day in a warm place. After a day, put the cabbage in the refrigerator.

Cabbage in all three recipes turns out delicious. The first taste is of classic cabbage. According to the second, it’s a little saltier and it turns out crispier, we didn’t crush it. According to the third recipe, the cabbage turns out a little sweeter, and the cabbage takes on some zest. Only it should not peroxidize.

There are a great many recipes for sauerkraut, and there is no point in describing them all. You can add different spices to all recipes. For example, black pepper, cloves, coriander, bay leaf. And if sauerkraut makes you bloated, you can also add dill seeds.

My godfather often adds dill seeds to the third recipe. Apart from the fact that the seeds themselves are then found in the cabbage, the cabbage turns out very tasty.

And a few more tips. My father says that cabbage should only be salted on certain days. If a man salts, then he should salt on men’s days. If a woman salts, then in a woman’s way. Moreover, he does not highlight all days. For example, a man should ferment either on Monday or Thursday. Women should ferment cabbage on Wednesday or Saturday, but better on Wednesday.

Strange as it may sound, I checked it somehow. I pickled the cabbage according to the usual recipe, only on Wednesday. So the cabbage was not so tasty, in my opinion, and it was soft and did not crunch.

What proportions of salt and sugar do you use when sauerkraut in a jar? You can write your recipe for sauerkraut.

Finally, check out a few more recipes.

Hello. Today the focus will be on recipes for very tasty and crispy instant food. This salad is especially popular because it is healthy and has summer freshness. It is also easy to prepare and is an excellent preparation for the winter.

In order to prepare this dish, you need to use white cabbage varieties, and also take only dense and strong heads of cabbage. Of course, all the rules and advice do not end there. Although fermentation is not a difficult process, some conditions must be met. Therefore, read the post to the end, then you will learn all the tricks and subtleties. 😉

Let me remind you that white cabbage prepared in this way goes perfectly with all main dishes, be it with mashed potatoes or, or maybe with smoked meats.

I would also like to draw your attention to the fact that the cooking procedure is the same in almost all recipes, since the whole process boils down to simply chopping vegetables, adding spices or brine and waiting for the time of readiness.

First of all, I want to offer you a traditional way of cooking. Usually it includes a minimum of products in the composition. In addition to carrots and salt, I suggest supplementing the ingredients with black pepper and cumin.

For fermentation, do not use too early varieties, as such preparations are poorly stored.

Ingredients:

White cabbage - 1 kg;
Carrots - 1 pc.;
Salt - 1 tbsp. spoon;
Sugar - a pinch;
Black pepper - a pinch;
Cumin - a pinch.

Cooking method:

1. Take a good thick head of cabbage. Rinse and dry it. Then chop the vegetable into thin strips. Peel and rinse the carrots, grate them.

Choose only white cabbage, which is suitable for winter storage. Summer fork with green leaves will not work, otherwise bitterness will appear after fermentation.

2. Add salt and sugar to the chopped vegetables.

Use coarsely ground and non-iodized salt.

3. Now mix everything well and press the mixture a little with your hands so that the juice appears. Vegetables should be slightly salted to taste.

5. Place the resulting mixture tightly in a clean jar. And place a weight on top. This is necessary so that the cabbage is well pressed and completely drowned in its own juice.

6. Leave the workpiece at room temperature, placing it on a saucer. In this case, pierce the contents with a wooden stick 2 times a day.

Piercing the cabbage to the very bottom is necessary to allow accumulated gases to escape.

7. Usually, the speed of its preparation depends on how thinly the cabbage is cut. But usually on the second day the appetizer can already be served.

Usually, when serving, the salad is poured with vegetable oil and sprinkled with onions or green onions.

Recipe for sauerkraut for the winter (in a 3 liter jar with pepper)

In order to diversify the salad, in addition to white cabbage and carrots, I suggest adding sweet bell peppers. This snack always turns out bright and sends us back to summer!

You will need for a 3 liter jar: 2 kg of cabbage; 1 PC. carrots; 2-3 pcs. bell pepper; 3-4 bay leaves; 10-15 pcs. hot peppercorns; 6-7 pcs. allspice; 1 PC. carnations; 2 tbsp. spoons of salt.

By the way, the dish will be ready to eat in 3 days.

Making cabbage with beets according to my grandmother's recipe

The following option is also a popular way of fermentation. When beets are also salted with cabbage. Thanks to the addition of beets, vegetables receive a rich, bright color and unsurpassed juiciness.

If the fork has bad and damaged leaves, do not use them when chopping.

Ingredients:

Beetroot - 1 pc.;
Cabbage - 1/2 pcs.;
Carrots - 1/2 pcs.;
Salt - 1 teaspoon;
Sugar - 1 tbsp. spoon;
Bay leaf - 3 pcs.;
Cloves - a handful;
Allspice - a handful.

Cooking method:

1. Chop the white cabbage forks into strips and crush them with your hands.

2. Then add grated carrots and beets. First, peel and rinse the vegetables.

3. Mix everything well, add salt and sugar. Use your hands again until the juice appears.

4. Take a clean jar and place half of the spices (peppercorns, cloves, bay leaf) on the bottom.

5. Now press the vegetable mixture tightly down to half the jar and add the remaining spices again.

6. Tamp down the cabbage again and place the press on top. Place a saucer under the container itself. Cover everything with a clean towel and leave at room temperature for 3-4 days. Don’t forget to pierce the contents with a wooden stick every day to release the bubbles that form during fermentation.

7. After 3-4 days, the appetizer is ready to serve. The result is a very bright and aromatic dish.

Crispy and juicy sauerkraut in a day without vinegar

So we got to the classics of the genre. Probably, the recipe described in the photo below is familiar to everyone, and every housewife prepares a white vegetable using this method. Let's remember this cooking option again.

Wooden and glass containers are best suited for fermentation. However, aluminum and plastic utensils can also be used.

Ingredients:

Cabbage - 3 kg;
Carrots - 300 gr.;
Sugar - 1 teaspoon;
Salt - 3 tbsp. spoons.

Cooking method:

1. Wash the forks and remove bad leaves. Now chop coarsely using a special grater or a sharp knife.

It is desirable that the strips are the same size.

2. Now wash and peel the carrots, grate them on a coarse grater. You can also cut the carrots into thin strips.

3. Combine the vegetables with each other, mix well. Then add salt and sugar. Rub the mixture with your hands to form juice.

4. Next, transfer the mixture into a clean jar, while compacting the vegetables tightly. Cover the top with gauze and leave at room temperature for a day. In the morning you need to pierce the workpiece with a wooden stick. And leave until evening.

5. If you are preparing an appetizer to eat right away, then in the evening pierce the contents again and serve.

If you want to prepare for future use, then repeat the procedure with piercing for another 3 days. In this case, also leave the container with cabbage at room temperature and cover with gauze. And then close the lid and store it in the basement or refrigerator.

Pickled cabbage in large pieces and with garlic. Instant recipe

Here is the fastest and most delicious way of cooking. This dish can be prepared at any time of the year, and the resulting salad will always be in demand.

The best temperature for the fermentation process is from 17 to 25 degrees.

Ingredients:

Cabbage - 1 medium head;
Garlic - 6 cloves;
Carrots - 5 pcs.;
Dill - 3 umbrellas;
Zira - on the tip of a knife;
Oak leaf - 3 pcs.;
Seasoning for Korean carrots - 0.5 teaspoon;
Salt - 1.5 tbsp. spoons.

Cooking method:

1. Remove the top leaves from the head of cabbage and wash it. Chop the vegetable into large pieces.

2. The carrots need to be peeled and cut into large cubes.

3. In a large container, combine the vegetables and add all the herbs and spices indicated. Also add peeled and chopped garlic. Add a little salt to everything and mix thoroughly with your hands. Next, fill a 3 liter jar with the resulting mixture.

4. Now put 1.5-2 tbsp in the jar. spoons of coarse salt and fill with plain clean water. Cover the jar with a nylon lid, but under no circumstances cover it tightly, otherwise the workpiece may “fly up”. In this state, leave the workpiece in the room for 3 days, place the jar on a saucer and pierce the contents deeply with a fork or spoon every 3-4 hours to release gas.

Usually, when fermented, a not very pleasant smell is formed. Don't be alarmed, this is how it should be.

After 3 days, the snack is ready. You can serve it for a meal or store it in the refrigerator.

Option for fermenting cabbage with honey and brine for the winter

The following technology is not familiar to everyone, but those who have already tried this technique no longer refuse such winter preparations. What's the secret? Add honey! Try it, it turns out great.

Ingredients:

Cabbage - 2 kg;
Carrots - 3-4 pcs.;
Cumin, bay leaf - to taste;
Water - 1.35 l;
Salt - 1 tbsp. heaped spoon;
Honey - 1 s. heaped spoon.

Cooking method:

1. Wash and dry the cabbage and carrots. Chop into thin strips.

2. Leave the resulting mixture for a couple of hours for the cabbage to settle. In this case, you don’t need to crush anything with your hands.

3. After time has passed, place the contents in the jar as follows: a layer of cabbage with carrots, a little cumin and bay leaf, again vegetables and spices, etc.

4. Now prepare the marinade. Pour clean water into a saucepan, add salt and honey. Place on low heat, stir everything and heat the liquid a little so that the honey and salt dissolve. Next, pour the vegetable mixture in the jar with warm, but not hot, brine.

5. Place the filled jar on a plate or baking sheet and leave overnight at room temperature. A tray is required, as the marinade will drain during the fermentation process.

In the morning, pierce the workpiece to release excess gas. Leave for another day, pierce again. Then we wait another day and pierce it again. After all the manipulations, our treat is ready!

Delicious sauerkraut with vinegar - a quick way to cook

Now I would like to invite you to watch a video about fermenting a vegetable in a saucepan. The result is a salad version.

At the same time, vinegar is added, so the fermentation process will occur many times faster.

On average, it takes 3 days to ferment cabbage, but with the method described below, the vegetables will be ready in 3 hours.

How to cook young sauerkraut

At the very beginning, I said that early varieties of cabbage are not very suitable for fermentation. However, young forks can also be used. Just follow the recipe below and try to eat the snack in the next few days.

In addition to carrots, you can add apples, beets, and zucchini to cabbage. As well as spices such as bay leaf, herbs and black peppercorns.

Ingredients:

Cabbage - 2 forks;
Carrots - 4 pcs.;
Water - 2 l;
Sugar - 1.5-2 tbsp. spoons;
Salt - 4 tbsp. spoons.

Cooking method:

1. Finely chop the cabbage into a deep bowl.

2. Grate the carrots and add to the chopped white cabbage.

3. Pour water into a saucepan and boil it. Add salt and sugar, wait until the bulk ingredients dissolve. Pour the resulting marinade over the vegetables and mix everything thoroughly.

4. Now cover the contents with a plate and install the weight.

5. After 5 hours, the fermentation process will begin. Therefore, pierce the contents several times with a fork. After a day, the dish is ready to eat.

Instant sauerkraut should be stored at a temperature of +1 degrees and below.

Sauerkraut: health benefits and harms

Well, at the end of today’s topic, I would also like to raise the issue of the benefits of this product. Thus, thanks to the natural fermentation process, the vegetable normalizes the state of the intestinal microflora and improves all digestive processes. Sour cabbage is also able to consistently retain its entire mineral and vitamin complex for as long as 2-3 months. Cabbage also contains a large dose of ascorbic acid. Therefore, with regular use of the vegetable, immunity is increased and vitamin deficiency is prevented.

Of course, we should not forget that despite such positive and beneficial properties, not everyone can eat sauerkraut. Thus, its use is not recommended for people suffering from gastric and duodenal ulcers, gastritis, pancreatitis, hepatitis, cholecystitis, urolithiasis and other gastrointestinal diseases.

For those who suffer from flatulence, its use is also undesirable. If you are prone to edema or have kidney problems, then also refrain from taking an acidic product.

If you have no contraindications, then in order for sauerkraut to bring only benefit to the body and not harm, consume it 2-4 times a week, no more often.

I hope my information was relevant, and the recipes were in demand. That's all for me. Bye bye!

Cooking time: Not indicated

This snack has many uses - it can be served at the table, mixed with finely chopped herbs and chopped onions, you can add any suitable ingredients to it (pickles, olives, mushrooms) and get new 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 the appetizer is not difficult; the most important thing is choosing the right 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. This sauerkraut for the winter also turns out very tasty.

Instant sauerkraut in a 3 liter jar

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 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 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 is a 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 boiling and stewing, the “cabbage” nutrients 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 of the human immune system) 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 with a 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 best served with onions, fragrant sunflower oil and boiled potatoes. This is such a delicious dish that no additions are 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 the juice is abundant. Now fill a clean three-liter jar, compacting the vegetables tightly with your fist. The jar must 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. The finished cabbage has a pleasant sourness, and how crunchy it is! We enjoy the dish as a salad or a side dish for meat - it is simply ideal 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 a quick version. To do this, add one red hot pepper, cut into slices, to the mixture of shredded cabbage and carrots. 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 of boiled water into a jar, add a generous pinch of rock salt and leave it warm 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 forkful 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.
Cut the hot pepper into slices and add to the vegetables.
We chop the greens coarsely or put the whole bunch - it will still give off its aroma to the cabbage.
Pour 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 tangy, somewhat reminiscent of the Korean version (read the recipe below). At the same time, you can really simplify the process significantly if you add a little vinegar essence diluted in water to the jar.

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 will need a pod of red 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.
Pour in 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?

It is easy to ferment cabbage in its own juice if you do not add boiled water to the mixture of carrots and cabbage, but leave it to steep and wait until the component itself releases a lot of juice. The recipe is very simple and completely repeats the classic version, although in this case you will 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 of 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 bland thick soups. And it can also become an excellent ally for stewed potatoes: sometimes you don’t need meat for such a feast.

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 correct marinade, follow 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 the hot brine into the jar with cabbage. Cover loosely with a nylon lid. 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.

An important ingredient of the recipe is natural honey; it needs to be put 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 is an ideal side dish for baked goose, duck and chicken.

Sauerkraut is a budget dish and can be prepared all year round. Some housewives are actively experimenting. There are fans of cabbage sauerkraut with sour apples (the Antonovka variety is ideal), and 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

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 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 she will get the most delicious sauerkraut. 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 the classic version we will 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 the resulting mixture with 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 workpiece 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, the taste will be different. Which option you prefer depends on your preferences.

Two kilograms of cabbage.
Five tablespoons (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 mix 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. A very tasty and at the same time healthy preparation is 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 on a 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 love spices, you can prepare a spicy preparation with the addition of honey. Before fermenting cabbage, you need to prepare the brine. To do this, add one and a half tablespoons of salt and the same amount of honey to a liter of hot water. 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 the 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 grate the carrots (you can use a grater for 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 fill it with 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 lightly 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 a feast, then crispy cabbage can be an ideal 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. This amazingly quick recipe will help busy housewives prepare a good snack in a minimal amount of time.

For brine (per 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 add 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 would last a large family until spring. At present, we do not need such a quantity of blanks. For modern housewives, a small amount is enough. 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, a tasty and healthy 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 the daily requirement for a person. Vitamins K, B, A have a good effect on stress resistance, vitamin B6 is necessary for the breakdown of protein compounds. Vitamins K and U help digest foods and prevent the development of allergies, including asthmatic reactions. An 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 on a 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 any dishes, jars, enamel pans, tubs, barrels, in general, in which we will salt and wash and dry them well. The 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 enough juice for a good fermentation process, therefore, 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. We leave it 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 cooked in various forms.

3 Anniversary F1. Suitable for pickling and pickling - in this form they can be stored 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. A very tasty quick recipe. Sauerkraut is, first of all, a tasty and healthy product. It contains a lot of vitamins, vitamin C in it is 30-70

Good time to all guests of my blog! All summer we were engaged in canning berries, fruits and vegetables. Autumn has come and we have one preparation left, without which our pantry of vitamins will be incomplete. Here in Siberia, sauerkraut was always prepared for the winter in huge quantities. My grandmother fermented it in a wooden barrel so that it was juicy and crispy.

There is no need to talk too much about how useful this product is. At the same time, the calorie content of sauerkraut does not exceed 20 kcal per 100 grams. It greatly diversifies our menu, because we also make salads with it, for example, an amazing vinaigrette. And how divinely delicious it is to simply mix cabbage with onions and sunflower or olive oil. With it we cook cabbage soup and borscht, bake pies and many other delicacies.

Some of you have already cooked with me. Today we’ll look at how real sauerkraut is made, which contains neither vinegar nor sugar. It contains only everything natural and beneficial for us.

I think you can choose from these options the one that suits your taste and cooking principle. Or make several cans different. And then find out which one is more suitable for cabbage soup and which one is more suitable for salads.

Delicious sauerkraut for the winter according to the classic recipe

In fact, all variants of fermentation of this vegetable are, of course, based on the classic one. But the cooking principles and ingredients differ slightly. Do this one and it will be easy for you to cope with the rest.

It is best to use enamel dishes. Although, some use plastic buckets and basins and claim that the result is no worse. I personally have nothing against plastic.

Just do not use aluminum utensils for fermentation.

What do we take for a twelve-liter pan:

Cabbage - 9 kg.
Carrots - 6 large
Bay leaves - 20 pcs.
Black peppercorns - 30 pieces
Dill or caraway seed - to taste
Salt for pickling - 3 grains

Preparation:

1. I divide the heads of cabbage into halves and remove the stalk, and finely chop the leaves. I cut the carrots into strips on a Korean grater.

In general, if there are devices for shredding and slicing, then this is very good. They will simplify the cooking process.

I mix all this goodness with spices and salt and begin to knead it very carefully. So that you feel that the cabbage is starting to give juice.

2. I stuff this mixture very tightly into an enamel pan. I use a large wooden masher to pack it in tightly. A lot of juice immediately begins to stand out and this is a good sign.

It is believed that the cabbage will be even more tasty and crunchy if you press it on top with a washed large stone.

3. When everything is laid out, we put it under the press. Place a large diameter plate on top of the cabbage, and a cobblestone on it, or simply place a container of water. Leave it like this for two to three days. Every day we pierce the mixture several times with a long wooden stick. This is necessary so that the bitterness and gas formed during fermentation are released.

4. Readiness can be checked by taste on the third day. When the stinking gas has stopped emitting, I carefully place the finished product in jars. I close them with simple lids and put them in the cellar.

Cabbage is fermented in different ways. Sometimes it’s ready in a couple of days, and sometimes she needs all four. Fermentation depends on many factors. Depending on the temperature in the room, the amount of salt used, etc.

Crispy and juicy instant cabbage in jars

This recipe comes in handy because we put the cabbage straight into jars and it ferments right in them. It doesn’t take time to re-arrange, which is certainly very convenient.

During fermentation, the jars must be placed in some suitable bowls. Because the strongly released juice will flow out of the containers.

We will need:

Cabbage fork - three kilos
Carrot - one big
Lavrushka - six pieces
Black pepper - 10 peas
Pickling salt - to taste

Preparation:

1. I remove the stalks from the heads of cabbage and chop the leaves randomly. Next I pass the carrots through a grater. If you have a shredding device, it will be much easier to cope with this task. I add all the spices and salt to this mixture to taste.

2. Now I mix and knead it all together.

You need to mash well so that the salt saturates all the chopped vegetables.

3. I compact it into three-liter jars, so tightly that the juice begins to be squeezed out closer to the neck. It will start to pour out through the top, but this is not terrible, but very good. I boldly continue to crush it under the neck. To avoid flooding the table or floor, place a deep plate or basin.

4. I cover the jar with gauze or a cabbage leaf and leave it in the room for two to three days. Periodically I will pierce this mass with a sharpened stick or a long knife. This is necessary so that bitterness and gas come out. And the more often you do this, the better. If you don’t have time, then at least in the morning and evening.

4. While the fermentation process is going on, I pour out the resulting liquid that flows into the basin. And on the third day I try my work. If the taste suits you, it means it has already fermented.

Be sure to crush the top layer and drain the excess liquid. The juice will continue to be released even under the lid.

We close the finished products and put them in bins. If you are not satisfied with the taste and feel that it is still damp, then leave it to ferment for another day.

Very tasty sauerkraut with beets, like my grandmother’s

For lovers of non-standard tastes, there is a method of pickling with beets. Plus, it’s also for spicy lovers! I really like this cooking option, one of my favorites. However, if your family does not like hot peppers, then you can exclude it. The finished dish will still be very tasty, just not spicy.

This is a fairly inexpensive method. Because the heads of cabbage don’t even need to be chopped. Just cut into layers along with the stalk.

We need:

Cabbage - 6 kg.
Beets - 3 pcs.
Garlic cloves - 40 pieces
Pickling salt - 6 heaped tablespoons
Water - 6 liters
Chili pepper, fresh or dried - to taste

Preparation:

1. I cut the forks into six pieces. Just like in the photo below. So that the stalk that holds the leaves remains at each part. Simply peel the garlic; no need to cut it.

2. I grind the beets on a combine - the attachment is flat cells, I need to get thin plates. If you don’t have such a nozzle or grater, you can cut it into thin slices of 2-3 millimeters. However, no one will stop you from chopping the vegetable into cubes.

3. Now I place cabbage slices, beet slices, garlic cloves, whole peppers, and so on in layers in a high pan. We put as much pepper as we like in terms of spiciness, maybe one per layer, or maybe three, for example.

4. I dilute water and salt in a separate container until the latter is completely dissolved and pour it into the pan.

In order for the vegetables to be immersed in brine, you need to use a light press. You can just use a flat plate.

I cover the top with gauze so that nothing gets in. This entire structure will stand at room temperature for five days. Every day we remove the press and pierce the contents with a long knife to release the gases. And then we’ll put it in a cool place for another ten days. In our case, on the balcony, it’s already quite cold there.

5. After two weeks, our yummy is ready. And here there are two options for how to dispose of it further. If you eat it quickly, you can leave it in this brine. And if we store it for a long time, then it is better to drain this brine. Then fill it with new, lightly salted water and put it in a cool place. Look how beautiful it turns out! It’s also tasty and very healthy.

Homemade recipe for the winter in 3-liter jars

Olga suggested a wonderful recipe to us from the video of the “Cozy Corner” channel. She places the chopped cabbage sticks into jars without compacting them and fills them with water.

Sauerkraut for the winter will be appetizing and crispy if you cook it during the waxing moon.

Olga assures me that this is the only way she always does it. Check out her step-by-step recipe for homemade sauerkraut for the winter.

Have you noticed how cool her shredder is? I have no doubt that with such a tool it is quite easy to chop up any head of cabbage. Cooking does not take much time. But what a pleasure it is to eat this treat!

A very simple way to ferment cabbage with brine in a bucket

Sauerkraut for the winter can easily be prepared in a regular bucket. It is very convenient and does not require much time. And it will turn out just as tasty as with the other options. In this recipe we will also add cumin. I really like the smell of cumin. In general, you can put it in almost any preparation. It all depends on your preferences.

This is my favorite way to sourdough. Because I usually use 10-15 forks to prepare. There is simply no time to process everything at once. And crumbling and fermenting one bucket doesn’t seem to take long. On the third day I distribute the finished product into jars. And I’m preparing the next bucket.

For a ten-liter bucket we need:

Seven kilograms of cabbage
Carrots one kilogram
Table rock salt one glass
Cumin to taste

Preparation:

1. I divide the forks into several parts. I remove the stalk and chop the leaves randomly.

Cut as conveniently as possible - either by hand, with a knife, or with a shredder.

I grate the carrots on a coarse grater. All this can be done using a food processor. If you have the necessary attachments, you will save a lot of time.

2. In an enamel bucket, crush a layer of cabbage crumbs. About ten centimeters. And I throw a little carrot on top so that this layer is visible. I stir, add a teaspoon of salt and a pinch of cumin. Now you need to crush the contents of the bucket with a wooden masher. It doesn't matter until I see the juice starting to appear.

3. Tamped down to three centimeters. I add the next layer here and do the same as with the first. And so on until there is approximately 3-5 cm left to the edge of the bucket.

3. Now you need to put pressure on top. I cover the mixture with a flat plate and place a container filled with water. It sits and ferments for three days.

Do not forget to remove the plate every day and pierce it with a stick to release gases.

When it ferments and stops bubbling, you can put it in jars. Cover with simple lids and store in the cellar. Eat for your health!

Delicious and healthy recipe without salt and sugar

This cooking option is dedicated to those who avoid salt. By the way, putting less salt is really very useful when preparing any dish. You can ferment cabbage using this recipe quite quickly and without unnecessary hassle.

Proportions, as you understand, are not important here. That's why I'm writing the average amount of ingredients. Add more of what you love. I put this preparation into small jars.

We will need:

Cabbage fork - large
Carrots - one medium
Pepper mixture - to taste
Ground black pepper - to taste
Oregano - not for everyone

How to cook:

1. I pick a few top leaves from the head of cabbage; they will serve as the bottom of the jar and a kind of lid during fermentation. We cut the rest into large squares, and the carrots into circles.

2. Put everything in a deep bowl, add spices and mix. Add pepper too at your discretion. If you don't like it too spicy, use it with caution.

3. Place a piece of cabbage leaf at the bottom of each jar. Then we place the mixture from the bowl in this way: put a layer and compact it with a masher. Then the next one and again they pushed, and so on up to the neck, but not to the top. Therefore, it is very convenient to use 500-700-1000 gram jars.

4. Now I put two pieces of cabbage leaves on top and fill them with water. If your tap water contains chlorine, use a filter or store-bought drinking water. You need to pour it so that the leaf is covered. We put a little pressure. It could just be glasses of water.

In this form, it is all stored at room temperature for a couple of days. Periodically you need to squeeze the cabbage, pressing it like a “press jar” so that carbon dioxide comes out. After a couple of days we put it in the refrigerator. And after a week you can already taste the healthy product.

Video about how to ferment cabbage in a barrel for the winter

Once upon a time, sauerkraut for the winter was prepared only in tubs. As a child, we ate it mixed with pickled lingonberries or cranberries.

Tatyana uses black bread as a starter. A very unusual, original solution. In order for the fermentation of such a large amount of product to begin faster.

Is it true that this is beautiful and unusual? And, of course, tasty and healthy! I definitely recommend trying to ferment cabbage in oak barrels.

The benefits and harms of sauerkraut for the body

It's no secret that fermented foods benefit the body. When cabbage is fermented, lactic acid bacteria appear, and they preserve the cabbage. These bacteria improve the activity of the gastrointestinal tract and cleanse it.

The main property of these wonderful microorganisms is stabilization of the acidity level or PH of the body. After all, if the PH exceeds the permissible level, then immunity drops, and the cells soon wear out. Cabbage starter contains alkali that can cope with this problem.

Sauerkraut also has a beneficial effect on bones, blood circulation, heart, blood vessels and skin. Simply necessary during the cold season. And for those who want to lose weight or get rid of the “orange peel”. This miracle product has an anti-inflammatory effect. Contains huge amounts of vitamin C and reduces total cholesterol. All this is very useful for both men's health and women's health.

But in everything you need to know when to stop! Overeating, in any case, can lead to unpleasant consequences. And, of course, there are restrictions on the intake of sauerkraut. People with thyroid problems, acute gastric ulcers and hypertensive patients should consult a doctor.

You can prepare such an amazingly healthy and tasty product yourself at home. Please your loved ones and yourself with a varied menu. Prepare sauerkraut for the winter using our simple recipes and be healthy!

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