Sauerkraut recipe for 3 liter. Sauerkraut with apples

10.04.2019 Desserts and cakes

Each housewife sours cabbage for the winter. Crispy and healthy cabbage- it's just a "magic wand" in winter. You can serve sauerkraut in the form simple salad- put in a salad bowl, add a couple of tablespoons of canned green peas, a thinly chopped onion and fill everything with "fragrant" unrefined vegetable oil... We offer you delicious proven sauerkraut recipes for a 3 liter jar, which are easy to prepare and convenient to store.

Today there are many recipes for sauerkraut. The most common is the traditional option, when chopped cabbage is mixed with carrots and salt, and then squeezed with a mortar or simply by hand until juice appears, as well as the option with brine. In the second case, chopped cabbage with carrots is simply poured with a prepared solution of salt, sugar and spices and aged to the required taste.

Two recipes for delicious sauerkraut for a 3-liter jar: choose to taste

The differences between these methods of starter culture are not only in the preparation method, but also in the taste of the resulting product. To conclude which one is better, let's try to cook both.

recipe number 1

For cooking sauerkraut in brine based on three-liter jar you will need:

2 Kg white cabbage;
2 medium-sized carrots;
black peppercorns (several pieces);
1.5 l. water;
2 heaped tablespoons of salt;
1.5 tablespoons of sugar.

recipe number 2

To make sauerkraut by traditional recipe for a 3 liter jar, take:

2 kg of cabbage;
2 carrots;
5 table. tablespoons of salt.

We will cook at the same time in order to experience all the differences in practice.

Peel the carrots and rub on a medium grater

Shred cabbage.

For the first recipe (with brine), mix cabbage with carrots

and put it in a three-liter jar.

For the second recipe, we also mix the vegetables, add salt to them and begin to thoroughly crush them with a mortar or hands.

and when the juice appears, we also transfer it to a three-liter jar.

In the first version, the bank is completely full, and in the second, only half is obtained.

Cooking the brine.

To do this, mix salt (2.5 tablespoons) and sugar (1.5 tablespoons), add peppercorns to them (if you wish, you can add more lavrushka and other dried spices).

Add warm water and stir until completely dissolved.

Fill a jar of non-hand-picked cabbage with brine.

Tie the neck of the cans with gauze folded in several layers. Cabbage is fermented for about 2-3 days. During this time, each of the cans must be opened and stirred at least two or three times in order to allow the gases that are formed as a result of the leaven to escape. If this is not done, the cabbage may become rancid.

It's time to taste the sauerkraut. In the first, traditional version, it turned out to be softer and sour

in the second case, the cabbage is crunchy and has the aroma of added spices, but does not differ in special acid.

Of course, if you wait a couple more days, the cabbage will ferment more. Try both recipes. Only then can you conclude which one is more to your taste. Bon Appetit!

Delicious sauerkraut in 3 liter jars for the winter: a classic recipe

A workpiece that is not just tasty, but also extremely useful due to the record content of vitamin C. In addition, sauerkraut destroys putrefactive processes in the stomach!

Ingredients:

a head of cabbage - large;
a tablespoon of sugar;
salt and spices to taste;
two carrots

Cooking technology:

prepare a large bowl;
chop thin straw cabbage;
put the prepared ingredients in a bowl;
add sugar;
rub the cabbage with your hands, gradually adding salt;
the cabbage should taste slightly salty;
grate carrots on coarse grater;
put to cabbage;
add spices - cumin and dry dill;
to stir thoroughly;
tamp the cabbage into a jar;
close nylon cover;
put the jar on a plate and put it in a warm place for three days;
pierce the cabbage to the very bottom with a thin wooden stick several times a day to release the resulting gases;
after three days, put the jar of cabbage in a cool place - in the basement, cellar or on the balcony.

Sauerkraut in brine in jars: a simple recipe

Products:

a head of cabbage about two and a half kilograms;
two tablespoons of salt and sugar;
one carrot;
allspice - three peas;
bay leaf;
one and a half liters of water

Preparation:

first we prepare the marinade: add salt, sugar, spices to hot, boiled water;
put to cool;
while the marinade is cooling, prepare the main ingredients: finely chop the cabbage and grate the carrots (you can use a grater to make Korean carrots);
stir vegetables in a large bowl;
put them in banks;
no need to tamp and crush the cabbage;
pour vegetables, cooled to room temperature, with brine;
put the cans in a warm place (you can near the battery);
put a small saucepan or deep plate under each jar;
leave for three days;
pierce the cabbage several times a day to release gases with a fork;
after three days, put jars of cabbage on the balcony;
the cabbage will be ready in five to seven days.

Sauerkraut with honey: recipes for a 3-liter jar

Very tasty sauerkraut can be prepared with honey, recipes go for a 3 liter jar. Such an appetizer will turn out to be not only tasty, but also very healthy. And brine can be drunk even by those who suffer from gastritis, as it has a pleasant sweet - sour taste.

Simple recipe

For cooking, you will need the following products:

cabbage weighing two kilograms;
one carrot;
litere of water;
two and a half tablespoons of honey;
a tablespoon of salt;
two bay leaves;
allspice - three to four peas.

Preparation:

chop cabbage into strips;
chop carrots on a Korean grater;
mix cabbage and carrots;
wrinkle slightly with your hands;
tamp tightly into the jar;
pour warm marinade (in hot water add honey and salt, mix and cool slightly);
put the jar in a deep plate, since during fermentation the brine will pour over the edges of the jar;
leave in the kitchen for a few days;
be sure to pierce the cabbage with a sharp knife so that the gas escapes;
in a day, put in the refrigerator or take out to the balcony;
Serve for dinner in the evening.

Sauerkraut with honey "Spicy"

We cook in this way:

at the beginning of cooking, prepare the marinade so that it cools slightly;
add one and a half tablespoons of honey and the same amount of salt to a liter of hot water, add half a teaspoon of caraway seeds, dill seeds, anise;
a head of cabbage weighing two kilograms and one medium-sized carrot, cut into thin strips;
mix vegetables and mash slightly with your hands;
fold into a jar (not too tight);
pour over warm marinade;
leave in the kitchen for 24 hours;
in a day, the cabbage is completely ready;
it should be placed in the refrigerator or placed on the balcony.

On a note! You can add green apples, cranberries, grapes, or mountain ash to this recipe.

Cabbage with honey "Village"

For cooking you will need:

cabbage weighing approximately three kilograms;
chilled water - 700 grams;
carrots - one medium size;
salt to taste;
one and a half tablespoons of honey;
a couple of bay leaves;
three to four peas allspice.

We cook as follows:

chop the cabbage into small strips;
grate carrots on a Korean grater;
put vegetables in a large bowl or saucepan;
salt vegetables;
wrinkle slightly with your hands;
add Bay leaf and allspice;
mix;
fold into a 3-liter jar;
tamp slightly;
pour over cold water;
put in a warm place;
leave to wander for two days;
drain all the brine;
put the cabbage in a bowl;
drain and squeeze out slightly;
add honey to the brine that is stacked from the cabbage;
stir to dissolve completely;
put cabbage in a jar;
pour honey-salted marinade;
leave a jar of cabbage at room temperature for another day;
put it in the refrigerator or take it out to the balcony;
after three to four days it can be served.

PEOPLE'S WISDOM

salt cabbage only on certain days: men can ferment cabbage only on "men's" days of the week - Monday or Thursday. Women - only in "women" - on Wednesday or Saturday. But the best day for pickles is Wednesday!

If you or someone in your family suffers from bloating after eating sauerkraut, add dill seeds to the brine.

You can make delicious Russian cabbage soup from sauerkraut, or cook Ukrainian borsch- taking in equal amounts, fresh and sauerkraut. And if you stew it with meat, mushrooms or sausage, you get independent dish for dinner or lunch.

Tricks of a successful fermentation in 3 liter jars

Sauerkraut is a primordial Russian dish... They procured it in a very large quantities and fermented, as a rule, in barrels, so that a large family would have enough until spring. Today cabbage is also fermented, but not in such large quantities. For pickling vegetables, use 3-liter jars or medium-sized pots, i.e. a container that does not take up much space in the refrigerator.

In order to start fermenting cabbage, you need to prepare the following products and accessories:

one head of cabbage weighing two and a half - three kilograms;
salt, sugar - to taste;
spices - dill seeds, bitter peas and allspice, cumin - optional.

Attachments:

the pan is large;
banks 3 liter;
sharp knife;
oppression - you can use a jar of water

Choose cabbage white, slightly flattened, without green leaves, Slava variety. It is very good if the head of cabbage near the stalk is slightly cracked - this indicates that the cabbage is juicy and crispy.

Traditionally, cabbage is fermented in a bucket or barrel. But, in 3 liter cans it is much more convenient to do it. In order for the cabbage in the jar to turn out to be crispy and tasty, you need to know little secrets:

cabbage in a jar must be pierced with a wooden sharp stick two to three times a day;
for pickling, choose white cabbage, juicy without dry leaves;
as soon as foam stops forming in the jar, and the brine becomes transparent. The cabbage is ready;
Leave jars of cabbage for three to four days in a warm place to begin the fermentation process. And then transfer it to the balcony or put it in the cellar for seven to eight days;
metal objects cannot be used as oppression. The best thing a bank will do with water or cobblestone;
you can ferment without oppression: for this, tamp each layer of cabbage tightly into a jar, use a wooden crush;
the cabbage should be completely covered with brine in a jar. Otherwise, upper layer the vegetable will begin to darken, and the taste of the cabbage will be spoiled;
Store the finished snack in a cool place. In the refrigerator, basement, or cellar.

Following this simple advice, you can independently cook delicious sauerkraut in ordinary 3 liter cans, both according to recipes for the winter and quick snack ready in a few days.

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

It is better to take hard, elastic white cabbage for pickling, we will take white cabbage, it will make the most awesome appetizer.

Some types of cabbage are not suitable for pickling, they have tight veins, but they have little juice. They have a feature that they are stored longer, I do not even recommend making a salad from such cabbage, it will not be very tasty.

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

Required Ingredients

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

1. Take the cabbage, tear off the top leaves and wash it under cold water, wash it so that the water does not get inside the cabbage, that is, holding the head of cabbage. Then let the cabbage dry or wipe it off. We take a knife in our hands and cut it in half, for the convenience of shredding. If the volume is small, then you can cut it 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. The stump should be thrown away, it is not necessary to chop it. You can peel and eat it, but I do not recommend eating a lot, I do not recommend it contains a lot of nitrates.

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

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

5 Then we take some kind of dishes, jars, enamel pot, tubs, barrels, in general, in what we will salt and wash and dry well. Pots must be taken without chips and rust.

6 When the container is prepared, we take the product (everything that we interfered with) and put it there, slightly pressing down. By the way, if you salt a large volume, it will be difficult to tamp, it is better to tamp in small batches. so that the cabbage starts up the juice of which will be enough 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 a container, it is necessary to strongly add the juice to be 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 all covered with juice and does not protrude over the edges. If this is not done, then mold will appear on top, it will not keep itself waiting long. And we don't need it at all, it spoils the taste and appearance... From mold, cabbage turns gray, that is, it loses its appearance. Naturally, this also affects its taste.

8 Then we will put the workpiece in the room for 1-2 days, it all 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, do not be afraid this is a fermentation process. It is imperative to pierce chopped cabbage with a stick. If the gas bubbles have no outlet to the surface, they will finished product bitter taste.

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

10 When the foam stops forming and bubbles go, the contents must be moved to a cold place and kept at a temperature of 0 - 2 degrees all the time.

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

Sauerkraut with apples

- white cabbage - 5 kg.;
- carrots - 2 pieces
- table salt - 100 g;
- bay leaves - 3 pcs
- black peppercorns - 10 peas
- apples of sweet and sour varieties - 2-3 pcs.

1 We take cabbage, just as in my first recipe, we dry the heads of cabbage, chop them on a shredder

3 Then mix, salt, black pepper, bay leaf, carefully do not break the bay leaf.

4 Then in the cabbage, add the grated carrots and salt with spices and begin to mash until the juice is released.

5 For pickling cabbage, select a suitable container and fill it with cabbage, put apples between the layer and ram it so that the juice is always on top.

6 Close the cabbage on top with a plate or a lid in the top and bottom and put the oppression. We leave it to sour for 4-6 days at room temperature, do not forget to pierce every day with a stick to the very bottom in order to release gases.

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

Cabbage varieties required for pickling

1 Gift. a variety suitable for pickling and salting. The head of cabbage is distinguished by a brightly degenerated wax bloom. 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 cabbage variety is best used in the fall and early winter.

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

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

4 Belarusian. It is very popular for pickling and pickling.

Well, there are many other varieties necessary for salting.

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

Sauerkraut this recipe makes it very tasty, crispy, and also cooks quite quickly! You don't have to wrinkle it with your hands, since it is fermented in brine. The recipe is very simple and proven over the years!

Composition:

For a 3 liter jar:

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

Brine:

1.5 l of water
2 tbsp. tablespoons of salt (not iodized)
2 tbsp. tablespoons of sugar

Cooking crispy sauerkraut in brine:

Prepare brine by dissolving in warm boiled water salt and sugar. (By the way, you can pour cabbage only with clean water.)
Peel the cabbage from the top leaves, cut into several pieces and chop with a knife, grater or in a combine, whoever has what.
Shredded cabbage for fermentation
Grate the carrots on a coarse grater.
Grated carrots
Mix cabbage with carrots.
Cabbage and carrots for fermentation in brine
Transfer this mixture to clean jar, tamping slightly (but not hard). Put a few bay leaves and peppercorns between the layers.
Cooking crispy sauerkraut
Pour the brine into the jar so that it completely covers the cabbage. (Depending on how you cut it, fine or larger, you will have 1.2-1.5 liters of brine.)
Pouring with brine

Cabbage in brine
Cover the jar with a lid loosely or cover with a bandage folded several times. Place in a deep plate, as the brine will rise and overflow during fermentation.
Cooking delicious sauerkraut
Leave in the kitchen for two or three days. Make sure that the top layer of cabbage is not left without brine (when this happens, just tamp it a little with a spoon). It is also advisable to sometimes pierce it with a wooden stick to the bottom to release the gas. The fermentation time for cabbage depends on the temperature. If the kitchen is warm, then the cabbage will be ready in two days. But, heat, as well as low, has a bad effect on the fermentation process (for example, mucus may appear), it is best when it is around 20 ºС.
When the sauerkraut is done, refrigerate it.

That's all! You can make sauerkraut various salads, fillings for or, or simply season it with butter and serve.

P.S. If you like the recipe, do not forget to inquire about new recipes by mail.

Bon Appetit!

Juliya recipe author

First recipe below- just such a valuable fermented version. For a leisurely fermentation, he really is fast food... Crispy cabbage slices will be ready after 2-3 days of infusion in a jar at room temperature.

We have included a second sample in the article. Ultra-fast with hot marinade. There is no use in it anymore natural fermentation because the marinade contains vinegar. It is a preservative and does not form "live bacteria" with it. But spicy vegetables ready to sample in 12 hours.

Choose awesome appetizer to taste and purpose and cook more often all winter long!

Quick navigation through the article:

Instant pickled cabbage without vinegar

Super crisp recipe for everyone who loves tasty and healthy. Sourdough in a marinade containing only salt and spices and can be adjusted to taste. Ready-made slicing without oil, therefore, requires refueling with something as useful as possible. For example, olive oil first spin. Everything .

For a short effort and a couple of days of patience, you will receive a traditionally great ingredient winter salads, sour soups and stewed stew with meat.

Cooking time - 30 minutes for preparation + 2-3 days for fermentation. We try for readiness after 2 days of infusion in a warm place.
Calorie content per 100 grams - no more than 40 kcal.

We need:

Cabbage - 2.5-3 kg
Carrots - 3 pcs. and over average sizes
Water - 1 liter
Salt (no additives) - 2 tsp
Spices to taste
We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.

Important details:

You can put carrots as much as you like. We love it when there is a lot of it. This also gives the brine a pleasant warm shade, and adds sweetness to the cabbage.
Spices can also be adjusted to suit you. More bitter pepper means more pungency. And also cumin, cloves, ginger and even turmeric. This classic pickled recipe responds affably to many experiments.
Our proportions of ingredients will give traditional and juicy salad without too much pungency. Brine can also be pleasant as a standalone drink.

Let's prepare the vegetables.

Thinly chop the cabbage. We are always helped by the Berner grater. Many housewives love a special hand shredder knife (or hand shredder). It can be bought right now during the fermentation season at any bazaar in rows with barrel salting.

Chop the peeled carrots to taste. Do not forget that there is not only a coarse grater. In this recipe, we are using medium.

Combine cabbage and carrot slices and mix, fluffing along the way. It is convenient to work with your hands.

We will have brine on water, not pickling in own juice... Without grinding, the cabbage will be as crispy, refined and textured as possible.

We put the mixed vegetables in a jar in half and lightly tamp. Put spices on top. In our case, this is 1 bay leaf, 3 allspice peas and 1 tiny hot pepper... On top of the spices in the jar, put the remaining cutting of vegetables and repeat the set of spices again.

You can add cloves or remove the pepper, if you don't like even a hint of spiciness. These experiments will remain within the framework traditional flavors.

Prepare the marinade, pour in the vegetables and set them to ferment under supervision.

Water at room temperature (!).

It is advantageous to prepare 1.5 liters of brine for a 3-liter jar. The proportion for 1 liter is 2 teaspoons of salt. You need pure salt without additives. Accordingly, for 1.5 liters of water - 3 teaspoons. We put in spoons without tops and taste.

Our goal is a slightly saltier solution than perfect soup... Usually 3 level teaspoons are enough if the salt is extra grinded. But there are different brands of salt, and the coarse grind is not so salty.

Stir the salt in water until it is completely dissolved and pour the cabbage in a jar, covering the slices. We take a plug and pierce deeper vegetables, allowing the brine to penetrate to the very bottom.

You can use a long wooden stick to nod to the principles of natural fermentation. Strict Zozevites and Ayurveda aficionados strongly recommend working with fermented foods only with wood or ceramics.

If such restrictions seem to you unnecessary troubles, look for a long two-tine flip fork fried dishes... She will allow go even deeper in a dense layer of vegetables.

Use any tool to make simple movements: in depth and parted the cutting, let's go bubbles. And so in several places of the vegetable mass.

We add the brine almost to the top - 1 cm before the neck of the jar. Usually a few bubbles form at the top, like foam.

We put the jar in a bowl so that the inevitable fermentation foam can gently drain from the jar. We put a fork next to it, which will remind you of the need to pierce the thread from time to time. This will allow you to constantly release air bubbles formed during fermentation upward.

We pierce vegetables 2-3 times a day.

We keep the jar at room temperature for 2 to 3 days.

If your home is warm, it will take less time to cook. If the conditions are sports (+/- 20 degrees), then 3 days is the standard period. Next, we put the vegetables in the refrigerator to stop fermentation, otherwise the cabbage will turn out to be too sour.

We advise you to try the slicing already at the end of 2.5 days and proceed according to your own preferences for readiness.

We get good sauerkraut and quite a lot of liquid that flows through the neck of the jar. As soon as the cabbage is ready, cover the container with a nylon lid and put it in the cold.

Once we tried the honey version.

On top of the cabbage 2 tablespoons coarse salt with a slide and the same amount of honey. Fill with water at room temperature. Follow the recipe above. Try it after 2 days - for readiness (i.e. is it time to put it in the refrigerator). Honey cabbage also very tasty and suitable for everyone who is not allergic to honey.

Pickling quick classic cabbage in 12 hours

This savory guest of our meals is called "Provencal". It is not only quick cooking, but also looks very impressive. And how useful it will be during the holidays! If you overdo it with alcohol, delicious pickle- a popular first aid tool in the morning after New Year's Eve.

Cooking time - 30 minutes for preparation + 1 day for pickling. We try for readiness in 12-14 hours.
Caloric content per 100 grams - no more than 100 kcal.

The result of simple work is completely ready salad already filled with oil. It can be stored in the refrigerator for up to 1 month without problems, but it can be eaten in a couple of sessions. So good!

We need:

Cabbage - 3 kg
Carrots - 300 g or to taste
Garlic - 4-5 large cloves, or to taste
Bulgarian red pepper - 2-3 pcs. medium size (can be frozen)

For a hot marinade for 1 liter of water:

Salt (rock, coarse) - 2 tbsp. spoons
Sugar - 1 glass
Vinegar, 9% - 80 ml
Little vegetable - 1 glass

Important details:

1 glass - 250 ml
From spices best decoration marinade - cumin, 5-10 grams. You can also add allspice (6-7 peas) and cloves (1-2 pcs.).
Carrots and garlic can be adjusted to taste. The proportion that many like: for 1 kg of cabbage - 1 piece of medium carrots and bell pepper.
Frozen sweet red peppers are pickled as good as fresh ones. If there is, feel free to use.
Convenient and safe cooking- in an enameled or stainless steel pan.

The preparation is simple and fast.

Shred cabbage as thick as we like in salads. We knead with our hands in a spacious bowl, lightly, without fanaticism. Carrots - sticks with a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Cut the pepper into strips of 0.5-0.8 cm thick or into cubes about 1 cm. Combine the cut vegetables and mix well. Again, it is most convenient to work with your hands.

Cooking the marinade.

Start cooking when the vegetables are chopped and mixed. We heat 1 liter of water on the stove, add salt and sugar to it, pour in oil and stir until the bulk components are completely dissolved. As soon as the liquid boils, pour in the vinegar, spoon a couple of movements and turn off the heating. Be sure to cover with a lid so that the vinegar does not evaporate.

We put ½ vegetable mix into the selected container and tamp it tightly. Fill in half a hot marinade. Add the other half of the vegetables and add the rest of the marinade again. We put a plate on top and bend (a 1-2 liter jar of water).

Leave to marinate for 8 hours.

When the vegetables are cold put in the refrigerator for another 16 hours. After 12 hours of infusion, you can try.

TOP-2 secrets for successful fermentation

Which cabbage varieties are best for you?

Dense and flattened on both sides, maximum white heads of large size (from 3 kg 1 piece). These varieties are crunchy and do not lose their shape even in thin slices.

Young cabbage is poorly fermented and too old. They soften untidy and often lose the crunch of varieties with a spherical head of cabbage.

How to prepare new refreshing meals?

In addition to the bright participation in stew with meat, in borscht or hodgepodge, both spicy cabbage make friends easily with available colleagues in salads without heating.

Add to the mouthwatering fermentation result onion, sweet apples, berry frosts, boiled beets, canned corn, boiled beans or potatoes. You can enrich the flavor of your daily meals and add to winter menu antioxidant vitamins.

We will be glad if you like any recipe for instant cabbage. Both are delicious! And you must admit that it is true that for useful fermentation it takes longer without vinegar.

Thank you for the article (9)

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

But today there will be a speech not about watermelons, but about cabbage. I will ferment cabbage in a 3 liter jar.

How to ferment cabbage in a jar recipe number 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, cabbage will fit all into a jar.

Cabbage should be taken white and sweet. If the cabbage is bitter, then it can be bitter in sauerkraut. I am a chopped cabbage, I have a special knife for this purpose. In the photo at the top right, you can see it.

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

Then I add one spoonful of salt and two tablespoons of sugar. You need to take ordinary stone salt. Under no circumstances take iodized salt... I add right on the table, and now I mix well and wrinkle the cabbage with my hands. It's like I'm kneading dough. Do not be afraid to crush the cabbage, it will turn out delicious and crispy.

After we remember the cabbage well, you can put it in the jar. We put the cabbage in a jar and tamp it well with a wooden rocking chair. As you can see in the photo, all the cabbage fit into the jar. There is even a place in the bank left.

I didn't use water at all. The cabbage produced juice, and as you can see in the photo, there is enough juice to cover all the cabbage. If you succeed full can, then be sure to put the jar in a bowl or other container.

When the cabbage begins to ferment, in less than a day or so, 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. In order for the cabbage to ferment well, it must stand at room temperature for three days. After three days, the cabbage is ready. After that, put the cabbage in the refrigerator or a cold place. Of course, you can eat in two days, only it will still not be acidic enough.

If the cabbage tastes a little bitter, then bring it back into the room at night. The bitterness must go away. The cabbage turned out to be delicious and crispy. I had this cabbage on the balcony for about two months, and there was no slime or mold on top.

How to ferment cabbage in a jar recipe number 2

I will have the next recipe with pickle. 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 leaves.

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 at the top left, I do not add water to the very top.

Then I put 5 allspice peas and two bay leaves in hot water. We leave our brine to cool. In the meantime, we move on to slicing the cabbage. Now I took a smaller cabbage. For this recipe cabbage will do weighing about 2.2 - 2.5 kilograms. This will be enough. And one big carrot.

As in the first case, chop the cabbage and three carrots. Only now I rub carrots on a Korean grater. In this recipe, we do not crush the cabbage, and I like it when the carrots are beautiful too. Before that, of course, do not forget to clean it.

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

Then you can put the cabbage and put it in the jar. I do not tamp the cabbage much, because we still have to fill it with brine. After we put all the cabbage in the jar, we need to wait for our prepared brine to cool down to room temperature.

Do not pour the cabbage hot water, you will kill the bacteria with which the cabbage begins to ferment. And cabbage, instead of fermentation, can become moldy.

And after it has cooled down, we fill our cabbage with brine. And then everything follows the same scenario. We leave the cabbage at room temperature for three days. At the same time, do not forget to substitute a bowl under the bottle with cabbage. The cabbage will ferment. At the same time, I periodically blew air out of the cabbage with a wooden skewer.

I want to tell you so that you are aware of. During fermentation, about 0.5 liters of water flowed out of the bottle. So set the container accordingly. And don't worry if you suddenly have water in the bottle at the bottom.

The cabbage floats up and the brine stays at the bottom. Just when fermenting, release carbon dioxide with a wooden stick or skewer, and upset the cabbage down. The cabbage is crispy and slightly different from the first recipe. It is slightly salty, but just as tasty.

How to ferment cabbage in a jar recipe number 3

The third recipe will be drenched cabbage plain water... We will only fill in with boiled cold water, and in a smaller proportion. This recipe will be without photos, how to cut cabbage, I think you already know.

For this recipe, we need about 2.8 - 3 kg of cabbage. You can also take medium carrots. Although you can add more carrots, or even without carrots at all. Carrots play here only as a decorative role, they color our cabbage.

We cut the cabbage, three carrots. Mix all this well. Then add one spoonful of salt and mix a little more. You don't need to crush the cabbage too much, as we did in the first recipe.

Now we put the cabbage in a jar by tamping it with a wooden rocking chair. Again, we do not ram too much. We do not need the cabbage to let the juice out, we will fill it with water. Water leaves about 600 - 800 grams. It depends on the weight of the cabbage, which we cut for fermentation.

Now we put the cabbage drenched in water to fermentation. When the cabbage ferments well, usually on the second day, completely drain the resulting brine. Moreover, it is advisable to pour the brine together with the cabbage into a bowl.

Squeeze out the cabbage and put it back in the jar. Moreover, it is advisable to swap the cabbage. The one that was lying on top - we put it on the bottom of the bottle, and vice versa, the bottom one on top. Only we slightly squeeze the cabbage. Add one tablespoon of honey to the resulting brine.

We dissolve the honey and fill our cabbage with the same brine again. We leave for another day in a warm place. After a day, we put the cabbage in the refrigerator.

Cabbage for all three recipes turns out to be delicious. Taste first classic cabbage... On the second, a little salt and it turns out more crisp, we did not crush it. According to the third recipe, the cabbage turns out to be a little sweeter, and the cabbage acquires some kind of zest. Only it should not peroxide.

There are a great many sauerkraut recipes, and there is no point in describing all of them. All recipes can be added different spices... For example black pepper, cloves, coriander, bay leaves. And if you are puffy from sauerkraut, then you can add dill grains.

My godfather often adds dill seeds to the third recipe. If you do not consider that the seeds themselves are then found in the cabbage, then the cabbage is very tasty.

And a few more tips. My father says that you only need to salt cabbage on certain days. If a man is salt, then it is necessary to salt on men's days. If a woman is salting, then for women. Moreover, he does not allocate all the days. For example, a man must ferment either on Monday or Thursday. Women, on the other hand, should ferment cabbage on Wednesday or Saturday, but it is better on Wednesday.

Oddly enough it sounds, but somehow I checked it. Salted cabbage over the usual recipe, only on Wednesday. So the cabbage was not so tasty, in my opinion, and was soft, not crunchy.

And what proportions of salt and sugar do you use when pickling cabbage in a jar. You can write your recipe for sauerkraut.

Finally, check out a few more recipes.