Cabbage recipe in a 3 liter jar. Kvassim delicious homemade cabbage in a saucepan: recipe with caraway seeds

29.07.2019 Egg dishes

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 we will not talk 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 tastes bitter, then it can also taste bitter in sauerkraut. I am a chop, 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. Never take iodized salt. I add it 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 get a full jar, 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 mucus or mold on top.

How to ferment cabbage in a jar recipe number 2

The next recipe I will have is 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 weighing about 2.2 - 2.5 kilograms is suitable. 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, mix it all well, but do not mash it.

Then you can put the cabbage 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 hot water over the cabbage; this will kill the bacteria that ferment the cabbage. 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. 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 from 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 remains below. 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 cabbage filled with 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 take medium carrots too. Although carrots can be added more, or 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.

All three recipes make cabbage delicious. At first taste of 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 lot of sauerkraut recipes, and there is no point in describing all of them. Different spices can be added to all recipes. 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. Except 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 Wednesday is better.

Oddly enough it sounds, but somehow I checked it. Salted cabbage according to 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.

- How much cabbage, carrots and salt is needed for pickling in one 3 liter jar
- How much salt should be put when pickling cabbage
- How to cook sauerkraut crispy cabbage: all the subtleties and secrets
To pickle cabbage in a three-liter jar, you need to know how many products are required for the procedure. The fact is that the pickle ultimately turns out tasty and is stored for a long time, you need, firstly, to observe a certain recipe, and secondly, to fill the jar completely (the second point allows you to make sure that the cabbage is under oppression, therefore, chopped vegetables when sourdough will always be in brine and will not dry out).

Now for the ingredients themselves. For a three liter jar, 2-3 kilograms of cabbage is enough. Why is the weight so different? Yes, because it all depends on the method of shredding - the larger the vegetable is chopped, the less it will fit in the jar, since large pieces are not tamped well enough.

Carrots and salt - the amount of these ingredients may vary, each housewife has her own recipe. However, if we talk about average values, then 60 grams of salt (a little more than two tablespoons) and 150 grams of carrots (a couple of medium root vegetables) are enough for a three-liter jar. It is believed that cabbage learns the most delicious if you put salt in 2% of the weight of cabbage, and carrots - 5%. However, if you are a lover of carrots and too salty food, then these ingredients can be slightly increased, but you should not overdo it, because with long-term storage cabbage can change its taste not for the better. In general, on a note, carrots are an optional ingredient when pickling cabbage (it affects the color more), but the amount of salt can also be determined by taste, because in the end, the cabbage grated with salt should be slightly saltier than a regular salad.

How much cabbage, carrots and salt is needed for pickling in one 3 liter jar - Food - Other

👍 A three-liter glass jar is the most suitable container for pickling cabbage.

How much cabbage, carrots and salt do you need for pickling in one 3L jar?

Here are the ingredients you need for one three liter jar- this is 3 kg of white cabbage, 700 grams of carrots, bay leaf-4 pieces, peppercorns and salt three tablespoons, but without a slide, this is nominally 50 grams. Peel the cabbage and carrots and chop finely. And put in a jar, slowly tamping.

I have been picking cabbage in a three-liter jar for many years, more than 10 for sure. Therefore, I can speak about proportions, relying on my rather large experience.

I usually take 30 percent less carrots than cabbage. I like it when there is a lot of it. For those who do not like a lot of carrots, you can limit yourself to 3-4 pieces for a three-liter jar.

As for the amount of salt, I always remember the advice of the person who taught me to ferment cabbage: “Salt is the same as you salt a regular salad, but a little stronger”. Usually it takes me about 4-5 tablespoons of coarse table salt. By the way, do not forget that in no case should iodized salt be used, the cabbage will turn out to be tasteless.

I do this by cutting cabbage and carrots. On a three-liter jar, put three tablespoons of salt, put a layer of cabbage and put it with my hand in the morning, then salt it again, then the next layer and so on to the top of the jar. After that I put it in a warm place for one day. As fermentation begins and the cabbage will give juice. Add the leaked brine back to the cabbage and put it in the refrigerator. In three days it is ready.

One three-liter jar takes one medium head of cabbage, medium carrots, 2 tablespoons. salt. Chop the cabbage, grate the carrots on a coarse grater, mix, add salt. If you are going to store for a long time, then you do not need to squeeze and you need to chop larger. If you plan to eat right away - well, there in a week - two, then you can thinner and wrinkle. so the fermentation process will go faster. tamp the cabbage into a jar, but not up to the throat but up to the shoulders, cover with gauze, put in a deep plate and remove from sight. Fermentation lasts three days, all this time you need to pierce the cabbage with a knife or wooden stick (a fireplace match works well). on the third day we try for acid - if it suits we put it in the cellar or refrigerator, no - we put it for another day. The fermentation period may fluctuate, it all depends on the temperature in the room. there are several nuances - the dishes must be clean, I pour boiling water over the jar. When I try, be sure to wash my hands. If the carrots are unsweetened, you can add a little sugar. And it is also worth considering that the cabbage becomes soft from sugar. You can add cranberries to such cabbage (fermentation will be faster) lingonberries, caraway seeds, coriander, beets, dill seeds, etc.

How much cabbage, carrots and salt do you need for pickling in one 3L jar?

Here are the ingredients that are needed for one three-liter jar - 3 kg of white cabbage, 700 grams of carrots, bay leaf-4 pieces, peppercorns and salt three tablespoons, but without a slide, this is nomin

Sauerkraut in a 3 liter jar

Sauerkraut is a simple and affordable type of homemade preparations that can be obtained at any time of the year. Depending on the recipe, the preparation time ranges from one day to three days.

Sauerkraut is a component of vegetable salads, it is added to cabbage soup, stuffed cabbage is made with it, and pies are baked. Due to the lack of heat treatment, vitamins and other useful substances are preserved in it. Subject to the recipe, such blanks can be stored for 8 months.

Cooking principles

Due to fermentation, cabbage is preserved throughout the winter. It is most convenient to store it in 3 liter jars. Therefore, recipes are used for sourdough, in which the required amount of products is given to fill one jar.

To get a tasty snack or ingredient for other dishes, you need to follow these guidelines:

you need to choose white varieties;
there should be no cracks or damage on the cabbage;
before cutting the head, you need to remove the wilted leaves;
varieties of medium and late ripening are best processed;
originally, cabbage was fermented in wooden barrels, today glass or plastic dishes are also used for this purpose;
if brine is used, then vegetables must be completely in it;
fermentation processes are accelerated when the temperature rises from 17 to 25 degrees;
for fermentation, vegetables are placed under a load in the form of a stone or glass vessels;
it is allowed to perform fermentation without load if the cabbage layers are tightly tamped in the jar;

the finished snack is stored in the refrigerator or in the underground at a temperature of +1 degrees;
sauerkraut contains vitamins B and C, fiber, iron, calcium and other trace elements.

Classic recipe

The traditional way to get sauerkraut in a 3 liter jar is to use carrots, salt, sugar, and a minimal set of spices.

White cabbage (2 kg) is cut in any convenient way (using a knife, vegetable cutter or blender).
The prepared slices are placed in a container, after which sugar is added (1 tbsp. L.).
The vegetables are ground by hand and salt is added little by little (2 tablespoons). You need to check it for taste periodically. The cabbage should remain slightly salty.
Carrots (2 pcs.) Need to be peeled and grated on a coarse grater. Then it is placed in a common container.

For sourdough, add a little dill and dry caraway seeds.
The vegetable mixture is tamped into a 3 liter jar.
Then close it with a lid and put it on a plate.
You need to ferment vegetables for three days by placing them in a warm place.
Several times during the day, the cabbage is pierced to the bottom of the jar to release gases.
After the specified time, you can serve the appetizer to the table. If the blank is intended for winter, then it is removed to a cool place.

Pickle recipe

For sourdough, you can make a brine, which requires water, salt, sugar and spices. This is one of the easiest sauerkraut recipes:

To fill a three-liter jar, you need 2 kg of cabbage. For convenience, it is better to take two heads of cabbage, 1 kg each, which are chopped into thin strips.

Carrots (1 pc.) Need to be peeled and grated.
The vegetables are mixed, and they try not to crush them, then they are placed in a jar with a capacity of no more than three liters.
According to the recipe, the next step is to prepare the marinade. 1.5 liters of water is poured into a container and put to boil. Salt and sugar (2 tbsp each), allspice (3 pcs.) And bay leaf (2 pcs.) Are added to hot water.
After the brine has cooled, they are poured with a vegetable mixture.
The jar is placed next to the battery or in another warm place. It is recommended to put a deep plate under it.
Cabbage is fermented for 3 days, after which it is transferred to the balcony.
The total time to complete readiness is a week.

Sauerkraut with honey

When honey is added, the snack acquires a sweet and sour taste. The process of its preparation includes several stages:

Finely chopped cabbage with a total weight of 2 kg.
Then you need to peel one carrot, which I grind with a regular grater or blender.
I mix the prepared components, and you can slightly mash them by hand.
Vegetables are tamped tightly in a 3-liter jar.
After that, you can proceed to preparing the brine. Boil 1 liter of water in a container, add salt (1 tablespoon), bay leaf (2 pieces), allspice (4 pieces) and honey (2 tablespoons).
I cool the finished brine and pour it into a jar.
I ferment cabbage for 3-4 days. Previously, a deep container is placed under the jar.
When fermenting, you need to periodically pierce the vegetables with a knife to ensure the release of gases.

Spicy cabbage

The appetizer turns out to be very tasty if you ferment vegetables with honey and spices. Then the recipe for sauerkraut takes the following form:

Cooking should start with the marinade so that it has time to cool down a little. Pour 1 liter of water into a saucepan, bring it to a boil. Salt and honey (1.5 tbsp each), cumin, anise, dill seeds (1/2 tsp each) are added to hot water.
Cabbage (2 kg) is cut into strips.
Carrots (1 pc.) Of medium size need to be grated on a coarse grater.
Mix vegetables, and you need to crush them a little by hand.
Then the resulting mass is placed in a jar and poured with warm brine.
A day after the cabbage has been fermented, it can be served. Winter blanks are removed in a cool place.

Beetroot recipe

When you add beets, the snack acquires a bright burgundy color and an unusual taste. The fermentation process in a 3 liter jar includes the following steps:

Cabbage with a total weight of 2 kg must be cut into strips.
Beets (150 g) are cut in any way: cubes or strips.
Carrots (1 pc.) Need to be peeled and chopped.
The vegetables are mixed and placed in a jar.
To make the cabbage ferment faster, prepare the pickle. Add chopped garlic (2 cloves), vinegar (1 cup), vegetable oil (0.2 l), sugar (100 g) and salt (2 tablespoons) to a saucepan with water.
Pour warm brine into a container with cabbage and put a load on top.
We ferment vegetables for 3 days.
The resulting snack is enough to fill a three-liter jar.

Pepper and Tomato Recipe

Sauerkraut can be cooked along with other vegetables. The most delicious is the combination of cabbage, bell peppers and tomatoes. Such a snack is obtained by observing the following recipe:

Cabbage in the amount of 1.5 kg needs finely chopped.
Cut carrots and tomatoes (2 pcs.) Into slices.
Peel sweet peppers (2 pcs.) And cut them into strips.
I push the garlic (3 cloves) through a press or a special garlic press. Then I cook one bunch of greens - parsley, cilantro and dill, which are finely chopped.
Add salt (30 g) to boiling water (1/2 l) and stir until it is completely dissolved.
Prepared vegetables (cabbage, tomatoes and peppers) are placed in a container in layers. Between them I make a layer of carrots and garlic.
When the brine has cooled down, I pour it into a container with vegetables. I put oppression on top.
I ferment vegetables for three days, after which I store them in a 3-liter jar.

Apples recipe

Adding apples will help diversify the traditional recipe. This recipe does not require the preparation of brine. For the dish to ferment, the components' own juice is enough without preparing the brine.

Cabbage (2 kg) is cut into strips.
Carrots and apples (2 pcs.) Are chopped in a blender or with a grater.
Mix vegetables in a large container with the addition of salt (5 tsp).
The resulting mass is tamped so that the 3-liter can is completely filled.
The jar is placed in a deep container, a small load is placed on top. Its functions will be performed by a glass of water.
For the next three days, the vegetable mass is left to ferment at room temperature.
When the cabbage is fermented, you can put the jar in the refrigerator for permanent storage.

Conclusion

First courses are prepared from sauerkraut, it is added to salads and side dishes. Blanks can be made throughout the year. It is most convenient to fill one three-liter jar, and when the appetizer comes to an end, you can try new recipes.

Sauerkraut takes place in a warm place. First you need to cut vegetables, add salt, sugar and spices. Honey, beets, apples give the blanks an unusual taste. You can add caraway seeds, bay leaves, allspice, dill seeds or herbs to taste.

Sauerkraut (recipe needed)

Comments

i'll salt it today)

ok.thanks, I'll do it according to a proven recipe) but won't it be sweet from sugar?

Thank you so much! and you don't need to drain the water at the end?

rescuers again.

Sauerkraut for the winter - classic recipes for salting delicious homemade sauerkraut

Without sauerkraut - the table is empty!

The benefits of sauerkraut, especially homemade cabbage, can be discussed for a very long time. Many people know that it is the richest source of not only vitamin C, which is very relevant in the cold winter time, but also a very extensive list of useful substances that help to heal our body. In addition, sauerkraut is considered a dietary product that is low in calories (especially if the recipe does not use sugar) and high in fiber. So this dish, like squash caviar or bell pepper lecho, prepared for the winter, can be put on the table at any time of the year.

With everything they sour cabbage with berries and apples, with beets and bell peppers, hot peppers and garlic, pumpkin and mountain ash….

In today's article, we have collected different, but the simplest methods, including the classic and quick cooking at home, which can be prepared for the winter in a 3-liter jar, in a saucepan or barrel.

How to choose cabbage for pickling?

How much salt is needed for 1 kg of cabbage?

For any salting, it is best to take coarse rock salt, including sauerkraut. Iodized cabbage salt is contraindicated, it makes it soft. If we take the average, then put 1 tablespoon in sauerkraut. salt per 1 kg of cabbage - provided that the brine is made. That is, if you have 20 kg of cabbage, then, accordingly, you need to take 20 tablespoons of salt.

If fermented "dry", then you need to put more salt. Well, actually, the amount of salt is a matter of taste. some housewives put only 1 teaspoon per kilogram - and it turns out very tasty ... ..

Classic old Russian recipe - very tasty

This recipe has been popular in many homes for years. The cabbage is crispy and juicy, and retains its properties even after freezing and thawing.

The whole secret lies in the correct proportion:

Ingredients:

white cabbage - 6 kg.

(or in other words: for 1 kg of a mixture of cabbage and carrots - 20 grams of salt)

The recipe is very simple:

First of all, we chop the cabbage:

Grate carrots on a coarse grater:

Put chopped cabbage in a saucepan, sprinkle with carrots:

repeat the same, then sprinkle with coarsely ground cooking salt:

And we mash with a wooden crush until the juice appears:

Then again add cabbage, carrots and salt in layers, do all the same steps until the container is full.:

You can do it a little differently - mix all the ingredients at once in some large basin and mash it with your hands, and when the juice stands out, transfer it to the container where the cabbage will ferment.

Cover the cabbage with a suitable plate:

And we put a load, for example, a 3 liter jar of water:

Leave to ferment for 3 days at room temperature

As soon as the cabbage begins to foam, remove the oppression and the plate:

and pierce vertically with a wooden stick (skewer) in several places:

We do this periodically, 2 - 3 times a day.

Necessarily! This must be done to release the accumulated carbon dioxide. Otherwise, your cabbage will become bitter and soft!

We transfer the finished cabbage to the banks:

And put it in a cool place. It can be a refrigerator or, in a city apartment, a balcony or loggia, or a cellar for those who have their own home.

There is no need to wait for the cabbage to turn sour completely - it will ferment during storage.

Serve to the table sprinkled with chopped onions, watering with vegetable oil and,

also, you can sprinkle with herbs, or even add your choice - cranberries, lingonberries, or apples - varieties "Antonovka".

With hot potatoes…. mmm ... Delight!

Sauerkraut in a can for 3 liters of instant food - per day

Everyone who tastes such an unusually delicious, crispy and juicy cabbage is delighted! And then, when they begin to pry out the recipe and find out that it is being prepared for only a day, they do not believe at first, they are surprised, then after they have done it and let their friends and relatives try, they enjoy the same reaction!

They gave me the recipe for a 3 liter jar, but this time, just for demonstration, I prepared only 1 liter jar! That is, for 1 liter, I took everything 1/3 of the full recipe

This is how it looked:

I cut the cabbage - into 1 liter - 600 gr.

Grated carrots, you can do it differently as you like. For 1 liter-250 gr.

I kneaded the cabbage well and then mixed it with the carrot

You can add black peas or cumin for flavor if you like.

I tamped the cabbage into a jar:

Let me remind you that the dosage here for a 3 liter can is the same as in the recipe I was given.

1 liter of hot boiled water

1 tablespoon sugar

2 tablespoon salt

1 tablespoon 70% vinegar essence

(if you don't have one, you can replace it with 9% - 1 tablespoon of 70% essence is the same as 8 tablespoons of 9% vinegar.)

I have a measuring cup where I poured salt and sugar

cooled the brine to room temperature.

She poured the brine into a jar with carefully tamped cabbage in a thin stream

With a spoon, you need to release excess air so that the cooked brine evenly, completely pour all the cabbage

We close it with a polyethylene lid and put it in the refrigerator for a day! Store in the refrigerator in the future! If you don't eat it in one sitting :)

I can’t resist for so long… I’m starting to eat it in a few hours!

Season the finished cabbage with onions and vegetable oil!

You need to store such cabbage in the refrigerator, it will stand there as long as you like, and even over time it becomes even better - more crisp.

Usually, however, she does not stay with anyone for a long time, as practice shows!

I bring to your attention another interesting way - how to ferment cabbage so that it is crispy:

Recipe for salting cabbage for the winter in brine

Ingredients:

water - 4 liters (from the tap or from the well)

salt - 1 full faceted glass with a slide

Preparation:

Remove the top sheets from the cabbage, clean the carrots and make a brine - pour the salt into cold water and mix well so that all the salt is dispersed.

We chop the cabbage, carrots (there should not be a lot of it for this recipe) - three,

and mix. Here is the ratio of ingredients roughly obtained:

Now we take a handful of cabbage with our hands and put it in a brine with completely dissolved salt. All at once is not necessary - only 2-3 zhmenki.

And we count to three - one, two, three….

That is, we keep it in the brine for ONLY 3 seconds, stirring with a slotted spoon! And immediately we take it out of the brine, shaking it a little and letting the excess liquid drain.

and transfer to the container in which our cabbage will ferment.

Then we repeat the same with the next batch of prepared cabbage and carrots.

Do not be afraid that the brine is salty in autumn - the cabbage will absorb as much salt as needed. Just try not to overexpose it in the brine for too long. She needs 3-5 seconds.

Now you need to cover with a plate or a lid on which to put the load - as, for example, here in the photo - a container with water:

We leave for 4 - 5 days at room temperature, during this time our cabbage should ferment, and sour milk bacteria should be released in it, which will preserve our delicious sauerkraut for a long time.

A prerequisite - 2 - 3 times a day to open and pierce with a stick - to release the accumulated gases so as not to fade.

When the cabbage is ready, the container needs to be rearranged in a cold place, or rolled up in jars, while the brine is filled so full, even with a slide, so that there is no air left in the jar between the cabbage and the lid. And into the cellar.

You should not rinse sauerkraut, no matter how salty it is, as it loses the vitamins and valuable minerals it contains.

And for the road, another classic recipe for delicious, crispy and juicy sauerkraut for the winter:

Of course, when preparing sauerkraut at home, it is best to ferment it in a wooden tub or barrel, which must first be thoroughly washed and scalded; it is advisable to put a layer of cabbage leaves on the bottom.

Eh! A good snack is sauerkraut.

And anecdote on the topic:

Sauerkraut for the winter - classic recipes for salting delicious homemade sauerkraut

Sauerkraut for the winter - classic recipes for salting delicious homemade sauerkraut Without sauerkraut - the table is empty! The benefits of sauerkraut, especially homemade

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

Not so long ago, this product was harvested for the winter only in the fall, and the whole family usually took part in the procurement of winter stocks for use. It was fermented with the addition of carrots, beets, various berries and fruits, for which it was chopped, chopped into pieces, quarters (peluski), or whole heads of cabbage were used.

Today I will introduce you to the different ways to prepare this delicious winter snack.

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

The first recipe that I want to introduce you to is the classic technology of fermentation of white cabbage, used in canneries.

Currently, the most common way to prepare this snack is the shredding method. Vegetables are usually fermented in barrels, vats, plastic or enameled dishes.

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

The early ripening varieties are undesirable for use, since they usually have a loose, loose structure and a low content of sugar required for fermentation.

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

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

Ingredients:

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

First, we clean the heads of cabbage from the outer green leaves and from all visible damage and wash it well. Then carefully cut the stump with a knife and chop it. When chopping, if possible, straws should be uniform in size.

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

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

When pickling cabbage, salt is added at the rate of 2-2.5% of the mass of vegetables.

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

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

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

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

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

I do not put in whole leaves, because then it is not convenient to pierce the vegetable mixture to remove the accumulated gas.

In conclusion, we put a wooden circle or a flat plate on top, the diameter of which should be slightly less than the diameter of the container itself, and put a load (for example, a can of water or a clean calcined stone). The oppression should be heavy enough so that the mixture settles and becomes covered with brine.

We ferment the cabbage for several days at room temperature. The fermentation process begins almost immediately. After a few hours, juice appears on the surface.

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

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

The favorable temperature for fermentation is in the range of 15-22 ° C. If the temperature is below 15 ° C, then the fermentation process will be greatly delayed. At temperatures above 25 ° C, along with lactic acid bacteria, microorganisms harmful to the fermentation process will develop, under the influence of which the finished product will acquire an unpleasant taste and smell.

At a temperature of 20-22 ° C, vegetables are fermented on the fifth day, acquiring a pleasant sour taste. The brine becomes transparent by this time. At a lower temperature, the fermentation process can take up to 10 days.

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

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

Sauerkraut with beets (in a 3 liter can)

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

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

To prepare this dish, I took a large Slava forks, one medium maroon beet, which turned out to be very sweet in taste. I indicate the amount of ingredients in one 3-liter jar.

Ingredients:

Cabbage - 2.5 kg
Beets - 1 pc. (average)
Sugar - 1 tablespoon with a lump
Hot pepper - 1 pc.
Garlic - 5 cloves

I washed the forks, removed the top leaves, cut them in two and removed the stump. Then she chopped it into medium-sized straws with a knife. The beets were washed well with a hard grater, peeled and chopped on a coarse grater.

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

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

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

I'll make a reservation right away that I put the chopped vegetables into the jar in two stages. First, I filled the jar and waited 20-30 minutes for the vegetables to juice up and the mixture settled down a bit. Then I presented the remaining vegetables.

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

Every day (morning and evening) I pierced the contents of the jar with a large knife. Also, in the morning and in the evening, it removed the emerging foam.

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

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

Crispy sauerkraut for the winter (instant recipe in jars)

And here is another recipe for this wonderful dish. We will also ferment vegetables according to this recipe in jars.

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

Ingredients:

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

We clean the heads of cabbage, wash, remove the stumps. Then we chop them with a cut or shred. Wash the carrots under running water, peel and rub on a coarse grater.

Mix the prepared vegetables in a large container, grind with salt and fill the prepared jars with the resulting mixture, adding one bay leaf to each. No need to ram. The vegetable mixture should be loose.

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

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

The fermentation time is approximately three days. Every day (morning and evening) we pierce the contents of the cans in several places, and also remove the foam that appears. The outflowing brine is poured back into the banks.

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

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

After 8-10 hours, the snack is ready. It turns out to be crispy, slightly sweetish, and you can serve it on the table without seasoning.

How to quickly and tasty ferment cabbage in brine

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

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

Ingredients:

Cabbage - 2.5 kg
Carrots - 1 pc. (average)
Salt - 2 tablespoons with a lump
Sugar - 2 tablespoons with a lump
Bay leaf - 2 pcs.
Allspice peas - 6 pcs.
Water - 1 l

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

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

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

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

The addition of sugar to the brine speeds up the fermentation process.

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

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

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

I want to note that this recipe is suitable for those who live in a city apartment, and they do not have the ability to store blanks in the basement or cellar. With this recipe, you can ferment vegetables throughout the winter and spring as you eat them.

Homemade sauerkraut recipe in a saucepan like my grandmother

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

Ingredients:

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

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

We wash the heads of cabbage well, remove the stumps and, setting aside a couple of small heads of cabbage, cut into strips using a shredder or knife. Carefully wash the carrots, clean and rub on a coarse grater or cut into thin strips. Cut the remaining heads of cabbage into 8 pieces each.

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

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

We tamp everything tightly, cover with a wooden circle or a flat plate and press down with a load.

Cover the pot with a towel or napkin, since the vegetable mixture must breathe, and leave it for fermentation at room temperature (20-22 ° C).

In the morning and evening, we pierce the contents of the pan in several places. We also remove the emerging foam daily.

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

If you want the vegetables to be slightly sour, then start taking a sample from the third day of fermentation.

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

By the way, ready-made sauerkraut can be stored in the cold until spring, without allowing it to defrost.

Before, in the absence of a cellar, we kept it on the balcony. If it defrosts, then you need to use it in the near future, because in this case the finished product changes its structure and becomes soft, not crunchy and quickly deteriorates.

Video on how to ferment cabbage without salt and sugar

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

Very tasty cabbage, sauerkraut for the winter with apples, cranberries and mountain ash

Now that we have prepared with you a sufficient amount of easy-to-prepare, but nevertheless wonderful appetizer, let's try another great recipe.

We will ferment cabbage with apples, cranberries and mountain ash.

Ingredients:

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

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

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

Then she began to spread the vegetable mixture in layers into the pan, tamping it tightly and shifting it with apples and berries.

With the last layer, I laid out the remnants of the vegetable mixture, tamped everything tightly again, covered with a flat plate, pressed down with a load and left to ferment at room temperature.

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

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

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

Previously, cabbage was fermented only in wooden barrels, it was taken to the cellar and buried in the ground 40 cm. Today, such difficulties are not needed, because very tasty sauerkraut for the winter is obtained in ordinary 3-liter jars, in a saucepan or bucket. The recipe is simple and quick, just three days and the appetizer is ready.

The classic recipe for crispy sauerkraut in a 3 liter jar

Gone are the days when cabbage was fermented in tubs and wooden barrels. Modern housewives prefer to ferment a vegetable for the winter in simple glass 3-liter jars, which is very convenient in urban apartments.

Ingredients:

2.5 kg of white cabbage;
2 large carrots;
1.5 liters of water;
2 tbsp. tablespoons of sugar;
2 tbsp. tablespoons of salt;
bay leaf and peppercorns (if desired).

Preparation:

Pour water boiling in a kettle into a saucepan, add salty and sweet granules, if desired, put bay leaf and peppercorns. Leave the brine to cool.

For pickling we take sweet cabbage, if the vegetable tastes bitter, then the appetizer will turn out to be bitter in taste.
Cut the vegetable into thin strips and put in a deep bowl.

Next, we send the chopped on a coarse grater, mix everything thoroughly and transfer the vegetables to a three-liter glass jar.

We pour brine at room temperature, but not hot, so you can kill all the beneficial properties of the ingredients used.
We fill the jar with brine right up to the neck and leave it open indoors for three days.

It is better to put the jar with the contents in a deep bowl, since during the fermentation process, carbon dioxide will push the brine outward, and it will need to be returned.
Also, twice a day, the cabbage should be pierced with a wooden stick to provide a free outlet for carbon dioxide.

If the brine has stopped bubbling, it means that the fermentation process is complete, the jar of sauerkraut can be closed and rearranged to a cool place.

According to this recipe, the cabbage turns out to be juicy and crispy, it can be stored for up to 8 months.

A simple recipe for sauerkraut in a saucepan

If you want to ferment the cabbage in a saucepan, it is important to choose a suitable container. Enamel dishes without chips or cracks are suitable for sourdough. As for aluminum dishes, opinions differ here, someone advises to ferment a vegetable in aluminum, someone opposes.

In a saucepan, you can ferment a vegetable according to the classic version or take note of an interesting recipe with.

Ingredients for Recipe 1:

6 kg of white cabbage;
7 root vegetables of carrots;
bay leaf and allspice to taste;
420 g table salt;
210 g sugar;
7 liters of water.

Preparation:

The first step is to prepare a cold brine. To do this, pour 7 liters into a saucepan and bring to a boil. Then fill in the salt and cook the brine for 5 minutes so that all the grains dissolve.
Put chopped cabbage and carrots grated on the coarse side into a large basin, mix everything thoroughly with your hands.

We transfer vegetables to a saucepan, alternating them with bay leaves and peppercorns.

Fill everything with cooled brine, cover with whole cabbage leaves, put a plate and put the oppression so that the brine protrudes over the plate.

We leave the pot with the contents indoors and after five days taste the sauerkraut.

Ingredients for Recipe 2:

3 kg of cabbage;
large root vegetable of carrots;
2 tbsp. spoons of honey;
3 dessert spoons of salt;
5 black peppercorns.

Preparation:

Put chopped cabbage and grated carrots into a saucepan, add salt, peppercorns and mix.
We put a plate on top, put oppression and leave the pan with the contents in the room for 48 hours. Every day we pierce vegetables with a sharp stick so that gases come out and be sure to remove the foam that appears on the surface, since harmful bacteria accumulate in it.
Then pour the brine into a bowl, stir the honey in it, return it to the vegetables and keep the cabbage warm for another two days.

We lay out the finished snack in jars and store in a cool place.

Sauerkraut in a bucket without salt and sugar for the winter

To get crispy, you need to take medium-late or late varieties of cabbage with a uniform color, dense heads of cabbage and rough leaves. Loose forks with green leaves are not suitable for sourdough. You can ferment cabbage without adding salt, sugar and even without water, this method will take more time, but the snack is much healthier.

Ingredients:

6 kg of cabbage;
2 kg of carrots;
a few bay leaves and carnations;
100 g of dill seeds.

Preparation:

Shred cabbage, three carrots on a grater. Mix chopped vegetables with dill seeds, knead them well and put them in an enamel bucket. We try to pack the ingredients more tightly.
We put a flat plate on top of the vegetables and put oppression weighing from 15 to 20 kg, so that the snack will quickly let the juice out. And as soon as this happens, you can change the heavy oppression for a load weighing from 2 to 3 kg.
After three days, we remove the load, and after 5 hours we taste the appetizer.

It is better to arrange sour cabbage without salt in glass jars and put in a cool place. You can leave the snack in a bucket under the load, only the cabbage will become sour every day.

Sauerkraut with beets in Georgian style

Many people believe that sauerkraut for the winter is a primordially Russian dish, but in fact, since antiquity, it has also been fermented in other countries. Among all the recipes, the Georgian version deserves special attention. Cabbage is fermented together with beets, as a result it turns out juicy and bright in appearance.

This appetizer can diversify both everyday and festive tables.

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Ingredients:

3 kg of cabbage;
1.5 kg of raw beets;
150 g celery (greens);
100 g of garlic;
2 pods of hot pepper;
100 g cilantro;
90 g salt;
2.3 liters of water.

Preparation:

For those who do not like too spicy salting, you can also add seven cloves and allspice, 20 g of sugar and two bay leaves to the recipe (the ingredients are presented per liter of water).
Remove old leaves from cabbage forks, cut each head of cabbage into several parts.
Peel the beets and cut the root vegetable into thin slices.
Divide the garlic cloves in half. It is not worth chopping smaller, this is how it will be able to convey its taste to the brine and remain suitable for use in a ready-made snack.
Clean hot peppers from seeds and cut into slices.
Finely chop the cilantro and celery greens.
Now we turn to the brine, for this we dissolve the salt granules in boiling water, the brine must cool. If you need to put other spices in the brine, then put them together with salt and cook for 5 minutes.
Put a layer of beets on the bottom of an enamel pan, then lay out, again beets, and so on, until all the chopped vegetables run out, the last layer must necessarily be beets so that the cabbage is evenly colored in a beautiful color. Around the middle, sprinkle a layer of cabbage with a mixture of garlic, herbs and hot pepper.
Pour the contents of the pan with cooled brine, put a plate with a load on top and leave the cabbage to ferment in a warm place for 5 days.
Every day we pierce the vegetables with a sharp fork so that carbon dioxide can freely escape from the cabbage.

As soon as the foam stops appearing and the brine becomes transparent, it means that the cabbage is ready, put it in jars and put it in a cooler place.

Recipe for crispy sauerkraut in a barrel for the winter

Souring cabbage in a barrel is a pleasure that you get not only from eating a ready-made snack, but also from the fermentation process itself. For starter, you can take a barrel made of oak, linden or cedar, and, of course, find a suitable recipe (with a photo) for salting.

Ingredients:

46 g white cabbage;
4 kg of carrots;
1 kg of coarse salt (no iodine).

Preparation:

We scald the barrel with boiling water and it is better to do this twice.
Grind the cabbage and carrots on a shredder, put them in a large bowl, add salt and stir with your hands until the cabbage lets out the juice.
We close the bottom of the barrel with whole cabbage leaves and put the vegetables together with the juice, fix it with a good load.
We leave the cabbage to ferment in a warm room, every day (twice) we remove the load, we pierce the vegetables so that the gas comes out, and the snack does not turn out to be bitter.
As soon as intensive fermentation stops, the barrel of cabbage must be transferred to the basement. After 10 days, the cabbage will be ready. You can watch the video about how to ferment cabbage in an oak barrel.
You can store fermented cabbage in a barrel in the basement, but once a week you need to check the barrel with the contents and remove the mold so that the snack does not spoil.

In a barrel, you can ferment cabbage not only with one carrot, so delicious cabbage is obtained with cranberries, apples and caraway seeds.

Sharp option

Today there are different options for how you can ferment cabbage. One of the popular recipes is the hot appetizer option. Here cabbage can be fermented with vinegar alone or with the addition of mustard.

Ingredients for Recipe 1:

white cabbage forks;
1 tbsp. a spoonful of sugar;
1 tbsp. a spoonful of salt;
2 tbsp. tablespoons of vegetable oil;
2 tbsp. tablespoons of vinegar;
head of garlic;
2 carrots;
pod of hot pepper.

Preparation:

Cut the cabbage into large pieces, grind the carrots on a grater, cut the hot pepper into slices and cut the garlic cloves into small pieces.

Put the prepared ingredients in layers in a glass jar and start with cabbage.
For brine, pour salt, sugar into the water, pour in oil and vinegar. Boil the mixture and immediately pour vegetables into it.

The cabbage will be ready in a day, we store the appetizer in a cool place.

Ingredients for the mustard recipe:

3 kg of white cabbage;
3 carrots;
3 onions;
250 ml of vegetable oil;
1 tbsp. a spoonful of mustard;
200 ml vinegar;
180 g sugar;
1.5 tbsp. tablespoons of salt.

Preparation:

Chop the cabbage, chop the carrots for Korean salads, cut the onion into thin quarters.

Put all the chopped vegetables into a deep container and mix.
Pour oil, vinegar into a separate bowl, add salt, sugar and put mustard, stir and heat the marinade for 5 minutes.

Pour the vegetables with a hot mixture, stir and leave for 2 hours, during which time the contents of the container must be mixed several times. After the appetizer is laid out in banks and moved to a cool place.

Cabbage can be served the next day, but it is better to let it brew for two days to get the best taste.

Korean style in a 3-liter jar

Korean cuisine is ready to offer many recipes for salting cabbage, because each province of this country has its own traditions and secrets of cooking a vegetable snack. It is important to note that white cabbage varieties are not suitable for salting cabbage, because in Korea, leafy varieties of cabbage, which we call Peking cabbage, are popular.

Ingredients:

1 kg of Chinese cabbage;
5 cloves of garlic;
3 tbsp. tablespoons of salt;
150 g daikon;
3 fruits of sweet peppers;
a slice of fresh ginger (a teaspoon of dried);
50 g green onions;
2 pods of hot pepper (2 teaspoons of dry ground);
2 teaspoons of sugar;
2 teaspoons of ground coriander.

Preparation:

Stir 5 tablespoons of salt in two liters of hot water and cool.
We cut the Chinese cabbage into four parts, put it in a deep container, fill it with saline and keep it under pressure for 5 hours.
Then we remove the oppression and those parts of the cabbage that lie at the bottom of the container are swapped with the upper ones, we put the oppression again and leave for 8 hours.
After we take out the salted cabbage and rinse it with water.
Now we take the daikon, peel off the peel and cut it into long thin slices or just shred it on a grater for Korean salads.
We clean hot and sweet peppers from seeds, cut into pieces, put them in a blender container and grind them to a puree consistency.
Garlic cloves with a sharp knife or pass through a press.
Cut the ginger with a sharp knife if fresh root of the plant is used.
We combine all the ingredients in a deep container, add a spoonful of salt to them, the same amount of sugar and coriander. Let the mixture brew for about an hour.
Then we rub each piece of Chinese cabbage with a spicy mixture and put it tightly in a jar or any other container made of glass or ceramics.
Depending on the room temperature, the fermentation process can take from two to five days.

Store the prepared Korean-style snack in a cool place for three weeks.

You can ferment cabbage in different ways, but you need to choose the right day. If you believe folk signs, then it is correct to ferment cabbage only on the growing moon and only on those days of the week that have the letter "P" in their name - these are Tuesday, Wednesday and Thursday, except Sunday. But, the main thing is to choose cabbage suitable for sourdough - these are varieties that are caught in the first frost.

Fresh, pickled or canned cabbage is the main component of many quick recipes in the diet of the autumn-winter table. We offer a simple recipe for sauerkraut for the winter in cans, which will help out at any time. The method of preparing such a blank is unpretentious, does not require significant time or money, but the result is beyond praise.

The easiest way to serve sauerkraut on the table is to add thinly chopped onions and season with sunflower oil, it is better if it is unrefined, with the smell of seeds. Otherwise, it all depends on your imagination - green peas, fresh tomatoes, boiled potatoes, apples, give an excellent flavor combination with sauerkraut.

What is required to prepare sauerkraut?

A set of products and tools at hand is elementary. Based on the volume of one 3-liter can, you will need:

fresh white cabbage;
1 large carrot;
salt - 150 gr.;
sugar - 100 gr.;
large basin (plastic or enamel),
sharp knife for shredding,
long wooden stick,
cutting board;
three-liter cans.

How much cabbage do you need for canning? A large head of cabbage or several small ones - it does not matter at all, in the total mass they should be at least 3.5-4 kg. Choose cabbage with dense and juicy leaves, they will give the juice required for preservation.

Do I need to sterilize sauerkraut jars? Yes, it is better to sterilize after thoroughly washing them.

How easy it is to cook sauerkraut for the winter in 3-liter jars

Chop the cabbage into strips 4-5 mm wide. If you cut it thinner, the cabbage will lose its crunch and become soft.
Grate the carrots on a coarse grater.
Place the vegetable mixture in a bowl, add salt and sugar. Then, with clean hands, mash the cabbage while stirring it with salt. Do not overdo it, in this process the task is to evenly distribute the salt.
Place the cabbage in a clean, dry jar in portions, crushing it well with your hand. After the jar is full, place it in a basin and cover with a lid. Attention! The key word is to cover without closing, so that the juice can freely come out and flow down the jar. Rinse it off daily. In this position, at room temperature, the jar should be at least 2-3 days, until all the excess liquid comes out.
2-3 times a day, pierce the cabbage with a clean long wooden stick to the very bottom of the jar. Try the juice that stands out, it should taste salty-sweet, with a pronounced salty advantage. This indicates that you did everything right.

Cabbage juice is no longer emitted? So the sauerkraut is ready. Close 3-liter jars with a regular nylon lid and send to a cool place. A cellar is perfect for this purpose. The cooked product will be stored for a very long time.