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

Sauerkraut recipe in a 3-liter jar for the winter

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

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

How to cook

First, you should clean the cabbage from bad leaves, and then chop finely, preferably with thin strips. Chop the carrots as well. This is best done with a coarse grater. Mix vegetables well and then transfer to a container. For fermentation, you can use not only three-liter jars, but also barrels, buckets and tubs. The main thing is that the container is not made of metal.

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

When the liquid has cooled, it is necessary to pour it into a container with vegetables. The dishes with cabbage should be covered with a lid, preferably very tightly, and left for three days in a warm room. Stir in the process. This is how the classic sauerkraut is prepared. Recipes for a 3-liter can differ in several ingredients. However, the result is a very tasty and original appetizer.

Beetroot cabbage sourdough recipe

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

Basic cooking steps

In this case, you do not need to shred the cabbage. Better to divide it into squares. To do this, the head of cabbage must be cut into two equal parts. Each of the halves must be divided into 4 more pieces. Each piece should be cut in half and across. The result should be squares.

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

Vegetables must be laid out in jars and filled with ready-made marinade. For the fermentation process to be successful, the cabbage with beets should be left in a warm room for about 4 days.

That's all. Ready for a 3 liter can can be quite different. But the taste of the appetizer is simply unique. You can serve sauerkraut cooked with beets either neat or seasoned with vegetable oil.

Sauerkraut with apples

This recipe is almost the same as the classic one. The composition of such an appetizer includes a sour apple, which gives the dish a little piquancy. To prepare sauerkraut using this method, you will need:

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

Cooking steps

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

The apples also need to be peeled. First, you need to remove the core with bones from them. After that, the apples should be cut into slices. All chopped vegetables must be mixed in a deep bowl. Pour salt here. All components should be thoroughly grinded so that juice appears. This is best done with your hands.

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

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

Crispy Sauerkraut Recipe

To prepare this snack you will need:

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

Cooking method

First you need to prepare vegetables. It is better to chop the cabbage into very thin strips, and grate the fresh carrots on a coarse grater. Mix prepared vegetables in a deep bowl.

At the bottom of each jar it is worth putting a bay leaf as well. You can also do this after the first layer of vegetables. The containers need to be filled with cabbage. Moreover, each layer must be carefully compacted.

The brine can now be prepared. To do this, pour water into the container and bring it to a boil. Salt must also be added here. The prepared brine can be removed from heat and cooled. The marinade needs to be poured into jars of vegetables. In this case, you need to make sure that all the air comes out of the cabbage.

The jars can now be placed in a warm place. A day later, the fermentation process will begin. From this point on, the cabbage must be mixed regularly. After a few days, a delicious snack will be ready. If the room temperature is low, it may take longer. But in the end it turns out sour and for a 3-liter jar they are completely different. However, real sauerkraut is prepared without adding water or vinegar.

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

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

Let me remind you that the white cabbage cooked in this way is perfect for all main dishes, whether with mashed potatoes or, maybe with smoked meats.

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

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

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

Ingredients:

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

Cooking method:

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

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

2. Add salt and sugar to the chopped vegetables.

Use coarse salt and not iodized salt.

3. Now mix everything well and press the mixture a little with your hands to make juice. The vegetables should be slightly salty to taste.

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

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

Piercing the cabbage to the very bottom is necessary in order for the accumulated gases to escape.

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

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

Sauerkraut recipe for the winter (in a 3 liter jar with pepper)

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

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

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

Making cabbage with beets according to my grandmother's recipe

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

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

Ingredients:

• Beets - 1 pc.;
• Cabbage - 1/2 pc.;
• Carrots - 1/2 pc.;
• Salt - 1 tsp;
• Sugar - 1 tbsp. spoon;
• Bay leaf - 3 pcs.;
• Carnation - a handful;
• Allspice - a handful.

Cooking method:

1. Chop the white forks into strips and remember with your hands.

2. Then add the grated carrots and beets. Peel and rinse the vegetables beforehand.

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

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

5. Now firmly tamp the vegetable mixture until half of the jar and add the remaining spices again.

6. Re-tamp the cabbage and place the press on top. Place a saucer under the container itself. Cover everything with a clean towel and leave at room temperature for 3-4 days. Remember to pierce the contents with a wooden stick every day to release the bubbles that form during fermentation.

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

Crispy and juicy sauerkraut per day without vinegar

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

For fermentation, a wooden and glass container is best suited. However, utensils made of aluminum and plastic can also be used.

Ingredients:

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

Cooking method:

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

It is desirable that the stripes are the same size.

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

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

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

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

If you want to prepare for future use, then repeat the piercing procedure for another 3 days. At the same time, leave the container with cabbage at room temperature and cover with gauze. Then close the lid and store in the basement or refrigerator.

Sauerkraut in large pieces and with garlic. Instant recipe

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

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

Ingredients:

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

Cooking method:

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

2. Carrots need to be peeled and cut into large pieces.

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

4. And now put 1.5-2 tbsp in the jar. tablespoons of coarse salt and cover with plain clean water. Cover the jar with a nylon lid, but in no case tightly cover it, otherwise the workpiece may "fly up". In this state, leave the workpiece for 3 days in the room, while placing the jar on a saucer and every 3-4 hours deeply pierce the contents with a fork or spoon to release the gas.

Usually, when fermented, a not very pleasant smell is formed. Do not be alarmed, it should be so.

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

Option for sourdough cabbage with honey and in brine for the winter

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

Ingredients:

• Cabbage - 2 kg;
• Carrots - 3-4 pcs.;
• Caraway, bay leaf - to taste;
• Water - 1.35 L;
• Salt - 1 tbsp a spoon with a slide;
• Honey - 1 p. spoon with a slide.

Cooking method:

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

2. Leave the resulting mixture for a couple of hours for the white cabbage to settle. In this case, you do not need to wrinkle anything with your hands.

3. Over time, put the contents in the jar as follows: a layer of cabbage with carrots, a little caraway seeds and bay leaves, again vegetables-spices, etc.

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

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

In the morning, pierce the workpiece so that excess gas comes out. Leave for another day, pierce again. Then again we wait a day, we pierce again. After all the manipulations, our treat is ready!

Delicious sauerkraut with vinegar - a quick way to cook

Now I want to invite you to watch a video plot in which a vegetable will be fermented in a saucepan. The result is a salad option.

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

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

How to cook young sauerkraut

At the very beginning, I said that early varieties of white cabbage are not very suitable for pickling. However, young forks can also be used. Just do everything according to the following recipe and try to eat the snack in the coming days.

In addition to carrots, you can add apples, beets, zucchini to cabbage. And also such spices as bay leaves, herbs and black peppercorns.

Ingredients:

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

Cooking method:

1. Chop the white cabbage thinly into a deep bowl.

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

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

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

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

You need to store instant sauerkraut at a temperature of +1 degrees and below.

Sauerkraut: health benefits and harms

Well, at the end of today's topic, I would also like to touch upon the question of the benefits of this product. So, thanks to the natural fermentation process, the vegetable normalizes the state of the intestinal microflora and improves all digestive processes. Sauerkraut is also capable of invariably retaining its entire mineral and vitamin complex for as long as 2-3 months. Also white cabbage contains a large dose of ascorbic acid. Therefore, with regular use of the vegetable, immunity increases and vitamin deficiency is prevented.

Of course, do not forget that despite such positive and beneficial properties, sauerkraut can not be eaten by everyone. So, its use is not recommended for people suffering from gastric ulcer and duodenal ulcer, gastritis, pancreatitis, hepatitis, cholecystitis, urolithiasis and other gastrointestinal diseases.

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

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

I hope my information was up-to-date, and the recipes were in demand. That's all for me. Bye Bye!

Greetings to all cooking lovers! Today I am writing not one, but 9 recipes for classic sauerkraut at once. It would seem that there could be something new here: cut, salted, crumpled and tamped into a suitable container. And then wait for everything to ferment there. But there are some nuances that you definitely need to know about when you start such a responsible business. And I described everything in detail, read on carefully.

In the classic version, cabbage is fermented with a small amount of carrots and salt. Carrots contain natural sugars that speed up the fermentation process, so granulated sugar does not need to be used. In most cases, this white-headed vegetable is quite juicy, so it is fermented in its own juice, without using water. But there are recipes when the workpiece is poured with brine. These options will also be discussed in this article.

Ingredients:

• cabbage - 3 kg chopped (about 3.5 kg forks)
• carrots - 300 gr.
• salt - 3 tablespoons without a slide

Cooking method:

1.Do not take a lot of carrots, one large piece will be enough. If you do not use this root vegetable at all, then the finished salad will taste bitter. Grate the peeled carrots on a coarse grater.

2.The cabbage needs to be chopped. Ideally, the pieces should be of medium thickness, about 5 mm. It is convenient for these purposes to use special knives with two blades.

3. Place chopped vegetables in a large bowl and add salt. With clean hands, squeeze the contents of the dishes well so that the juice begins to stand out (salt will speed up the process of juice separation).

You can knead the cabbage on the table, and then put it in a saucepan.

4.Fold the crumpled fruits in a saucepan (you can in a jar) and tamp them hard with your hand (or a crush). Apply in portions and press down. When the container is filled to the top, enough juice is already released to completely cover all the cabbage.

5. If you do it in a saucepan, then you definitely need oppression so that all vegetables are covered with liquid. Put a plate on top and place any weight on it (a stone, a jar of water, or c).

6.In the first hours, it is important to put the blank in a warm place so that the fermentation process begins. To activate this process, you can place a container with vegetables in warm water (about 30 degrees). And then just leave the cabbage to ferment in the kitchen, not far from the stove, for 3 days.

7. So that there is no bitterness in the finished dish, you need to release the gases that form. To do this, remove the plate twice a day and pierce the cabbage with a wooden stick to the very bottom in several places. In this case, you will see how the bubbles of carbon dioxide come out. The brine will become cloudy in a day, foam will appear, this is normal, do not worry.

When fermenting in the heat, lactic acid is actively produced, which will be a preservative and will preserve vegetables for several months. The main thing is to store the cabbage in a cold place after the end of fermentation.

8. In the case of starter culture in a jar, place the glass in a deep dish. During fermentation, the juice will foam and flow out of the container. And if you leave the jar just on the table or on the floor, then in the morning you will get a not very pleasant surprise in the form of a puddle. If you are making a piece in a saucepan and filling it to the top, then also place it on a tray or baking sheet with sides.

9. After three days, the juice should go down, fermentation ends, there are no bubbles, the brine becomes more transparent. So it's time to put the cabbage in the cold. Better put it in jars and cover with nylon lids.

The culture time will depend on the room temperature. If it's hot, then everything may end and after 2 days, if it's cool, it may take 5 days. To keep such a yummy all winter, put it in a sterilized dish.

10. Soak the snack in a jar in a cold place for another 2-3 days and you can already eat it. The easiest way to eat is a crispy salad with onions and sunflower oil. Also cook a delicious - very satisfying dish for winter and autumn days.

Kvassim delicious homemade cabbage in a saucepan: recipe with caraway seeds

By adding caraway seeds to sauerkraut, you will get a new pleasant aroma. It is this spice that is often put into this blank. If you wish, you can add some dill seeds, bay leaves and allspice peas. Too many different spices can spoil the taste of the finished dish, so it is better to stick to minimalism in this matter.

Ingredients:

• cabbage - 4 kg
• carrots - 3 pcs. middle
• cumin seeds - 2 tsp
• salt - 1 tablespoon
• sugar - 1 tablespoon

Preparation:

1. If you have read the previous recipe, then you already know that all actions are very simple. Grate the carrots, and chop the cabbage in any convenient way.

2.Fold the white pot in a large basin or just on a table. Sprinkle with sugar and salt. Shuffle everything well with clean hands. Add cumin seeds and stir again. At the end, add the carrots to the total mass and remember a little more so that the juice begins to stand out.

3.Pour the vegetable mixture into an enamel saucepan, tamping it down.

Vegetables should be very tight. Cover the entire surface with cabbage leaves to protect it from dust.

4. Now you need to put the workpiece under oppression. To do this, place a plate on the cabbage and place a jar of water. Almost everyone, wait until the fermentation is over. This can happen in 2-5 days. At a temperature of 22 degrees, you will need to wait three days.

5. But every day, in the morning and in the evening, it is necessary to release gas bubbles in order not to end up with a bitter product. This is done with a long wooden stick or a thin knife, and the cabbage is pierced in several places. After piercing, put it under pressure again.

6. When the gas ceases to be released, transfer the fermented vegetables to jars, cover with lids and put them in the refrigerator. After cooling, you can eat such a snack. But after a few days, the taste will be richer. So it makes sense to wait a bit.

Sauerkraut in jars with sugar-free beets - a step by step recipe

I recently wrote how to do it. And in that case, the cutting of vegetables was large. In this recipe, the white pot is cut into fairly thin long strips. And the beets paint it in a bright pink color, very appetizing.

Ingredients:

• late varieties cabbage - 1 large roach
• beets - 1 pc. average
• carrots - 1 pc. average
• garlic - 1 clove
• dill seeds - 1 tablespoon
• salt - 1 tablespoon
• cranberries or lingonberries - optional for garnish before serving

Cooking method:

1.Carrots and beets, peel and grate on a fine grater (you can also on a coarse one). Chop the cabbage into strips.

By the way, it is convenient to do this with the help of a vegetable peeler, but first you need to practice a little. The result is beautiful, long stripes.

2. Put all the slices in a large bowl, add the dill seeds and a finely chopped clove of garlic (you don't have to add any garlic). Season with salt to taste. In fact, so much salt is added that the salad is slightly saltier than when cooked fresh.

3.Stir all foods with your hands until smooth, remembering them well.

4. Place the mashed vegetables in a jar, tamp them well. Cover with cheesecloth or a lid (but not tightly) and leave in a warm place to ferment for 2-3 days. At least once a day, puncture the bottom with a knife or wooden skewer in several places.

The cabbage needs to be covered with juice. To do this, you can put the load in the form of a glass bottle with water. Or crush vegetables with a potato grinder several times a day.

5. Put the prepared salad in the refrigerator and you can eat it in a day. It turns out not only tasty, but also healthy. If desired, in addition to dill seeds, you can add coriander or cumin (1 tsp of these spices will be enough).

The classic recipe for making sauerkraut with cranberries in a bucket

To improve the taste when pickling, sour berries are added to cabbage - cranberries, lingonberries. Thus, the usefulness of this workpiece is increased. I also suggest you try cooking vegetables with bright red berries.

Ingredients:

• cabbage - 8 kg
• carrots - 3 kg
• salt - 150 gr. (6 tablespoons)
• cranberries - 0.5 kg (can be frozen)

How to cook:

1.In fact, you can ferment cabbage in any container - a can, a saucepan, a bucket, a barrel. Here are the ingredients for one ten-liter bucket. If you want to make less - please reduce the products proportionally.

A three-liter jar will fit about 3 kg of cabbage, and in a 5-liter saucepan, respectively - 5 kg.

2. Peel the carrots and grate them on a coarse grater. If you have a lot of work, you can use the services of a food processor. Chop the cabbage into long strips. To do this, take a large knife (always well sharpened), a shredder or, again, a combine. Remove the top leaves, but do not throw them away, they will still come in handy.

3. Wash the enamel bucket well. Put the top remaining sheets on the bottom, which will protect the bottom layers of the workpiece from pathogenic microbes.

4. Take a large bowl and mix a third of the cabbage, carrots and salt in it. While stirring, crush the vegetables well with your hands to let them juice. Transfer the resulting mixture to a prepared bucket and tamp it thoroughly. Place half of the cranberries on top.

6.Cover with a wide dish and oppress. In this case, the juice must completely cover the workpiece. Leave in a warm place to ferment for 3 days. The very next day, the brine will become cloudy, and carbon dioxide will begin to evolve. To release these gases, pierce the cabbage in several places with a wooden stick twice a day throughout the fermentation period, reaching the bottom of the bucket.

7. When the gases cease to be released, you need to remove the vegetables in the cold, because in the heat they will simply deteriorate. On average, this happens on the fourth day (everything will depend on the temperature). For storage, transfer the cabbage to glass jars, cover them with lids and put them in the cellar or refrigerator. Serve on the table after 2 days of cooling.

Before putting it in a glass container, it is recommended to spread the cabbage on a table or in a bowl and fluff it up. Ventilate to remove unpleasant odors.

8. Sauerkraut can be added to vinaigrette, cabbage soup, to make salads from it with the addition of green and onions, herbs, sugar, vegetable oil. As you can see, it is not difficult to prepare such a blank, but you will get a lot of benefits and taste.

By the way, we recently checked the quality of the shop sauerkraut. It turned out that almost all of it contains additives that are unhealthy. Therefore, draw conclusions and cook yourself.

A quick way to ferment cabbage with brine in a 3 liter jar

Classically, cabbage is fermented for about 3 days, give or take, depending on the temperature in the room. This recipe is from the category of quick, ready-made salad can be eaten in a day. And its difference from previous recipes is in the presence of brine with the addition of water.

Ingredients:

• white cabbage - 1 pc. large
• carrots - 1 pc.
• sahra - 1 tbsp.
• salt - 1 tablespoon
• black peppercorns - 10 pcs.
• bay leaf - 3-4 pcs.
• boiled water - 1 l

Preparation:

1.Wash and chop vegetables. Carrots - on a coarse grater or grater for Korean dishes. Chop the cabbage into long strips, about half a centimeter wide. Place prepared food in a bowl and remember it carefully. At the same time, they will decrease in volume and let the juice out.

2.Add spices, lavrushka and peppercorns to the total crush and stir. If you do not like the aroma of these spices, do not use them. Place the vegetable mixture in a jar by tamping it down.

It is advisable to pour boiling water over the glass before laying.

3. Make the simplest pickle. For it, you need to dissolve salt and sugar in cold boiled water. Pour the marinade over the cabbage and press down well again. Cover the top with a lid or napkin and leave warm for a day.

4. The next day try what you get. But be aware that sauerkraut is getting tastier every day, you may need to wait a little longer. Store this piece in the refrigerator.

How to ferment cabbage for the winter in your own juice. Classic recipe for 10 kg

This is a classic sauerkraut recipe that ferments in its juice. A large amount is being prepared at once to provide for themselves for the winter. This workpiece is stored well, but only in a cold place. I recommend cooking according to this recipe in November, when the already stable cold weather sets in and it will be possible to transfer the jars to the cellar or to an unheated loggia.

You can put all the additives that I mentioned in this article to taste and as desired: bay leaf, peppercorns, caraway seeds, sour berries, apples, beets, dill seeds.

Ingredients:

• cabbage - 10 kg
• carrots - 1.5 kg
• salt - 250 gr.

Cooking method:

1. Peel all carrots and grate them. Chop the cabbage. Since the amount of vegetables is large, you can use a food processor or a special grater to speed up the work, as in the photo.

2. Take a large fermentation container. This can be a bucket or a large saucepan with a capacity of 10-20 liters. In a bowl, combine cabbage, carrots and salt in parts. You do not need to wrinkle much, it will be enough just to stir. Pour the vegetables into the prepared, clean container and crush them well with your hand so that they lie tightly. Continue to place the vegetables in portions into the dish, tamping them down.

There will be no juice right away, it will appear a little later, the next day. But the appetizer for this recipe will turn out to be very crispy.

3.Do not fill the container to the top. During fermentation, the cabbage will rise, the juice may leak out, so leave free space for these processes. Cover the blank with the leaves of the white cabbage on top, put a plate and put a weight on.

4. Keep the cabbage warm for two days. When bubbles begin to appear (within a day or earlier), pierce the workpiece with a wooden stick daily to release gas. If this is not done, then the finished product will taste bitter.

5.After 2-3 days, put the fermented vegetables in clean jars and put them in a cold place, you can on the balcony. Soak in the cold for another 5 days, after which you can already eat this juicy, tasty and crunchy snack. Also use this cabbage for making pies, stew it, put it in the vinaigrette and cabbage soup. In general, bon appetit!

Sauerkraut recipe in a barrel without brine with sugar

If you have a wooden barrel, then use it for fermenting vegetables, as our grandmothers did. In this recipe, black bread is used to speed up the fermentation process, which gives a pleasant aroma to the finished snack. Take only late varieties of cabbage, and store it in a finished form in a cold place, but make sure that the temperature does not drop below zero degrees.

Ingredients:

• cabbage - 10 kg
• carrots - 1 kg
• salt - 250 gr.
• sugar - 50 gr.
• black peppercorns - 15 gr.
• rye bread - 50 gr.

Preparation:

1.The barrel must be prepared in advance. To do this, wash it and fill it with warm water (up to 40 degrees) overnight. Thus, the wood will swell and be as tight as possible.

2. Now proceed to the most laborious process - chopping vegetables. Chop the cabbage, but not too finely and thinly, otherwise it will be too soft when finished. Grate the carrots on a coarse grater or cut into strips using a food processor.

Do not chop all vegetables at once, do it in slices and stir, as the volume is large.

3. Here you chopped one swing (without upper leaves and stumps) - put the pieces in a basin (a little more than kg). Add a couple of gristle carrots, a tablespoon of salt and a teaspoon of sugar. Also add 3-5 peppercorns. Stir with your hands and you can taste. Add salt or sweeten to taste if you like.

4. At the bottom of the barrel, put a slice of rye, stale bread. It can also be replaced with a tablespoon of rye flour.

5. Cover the entire bottom with cabbage leaves, covering the bread.

6. Place the mixed vegetables in a barrel and press down very well with your hands, compacting. Thus, continue to make the preparation, mixing the cabbage with carrots and spices in parts. Do not fill the barrel to the very top, leave room for oppression.

When the entire container is full, press down the future snack with your hand. If juice is released, then everything is done correctly and well.

7.Cover the entire piece with two-layer gauze or cabbage leaves. Cover with the small lid that came with the drum or plate. Put the oppression on and close the barrel with its own lid. After 12 hours, vigorous fermentation will begin (you just need to leave the vegetables warm), carbon dioxide will begin to be released and lactic acid will form.

8. Once a day, pierce all vegetables to the bottom to release gases and get rid of an unpleasant smell (before that, remove the oppression, after piercing it, put it back on). Keep the workpiece warm for 2 days.

9.On the third day, take the cabbage outside or on the balcony, where the average temperature is 8 degrees. Soak a sour snack in this mode for another 3-4 days, remembering to pierce it daily.

10. In ready-made sauerkraut, the juice will sink and will not be visible on the surface. When pierced, bubbles will no longer come out, and the snack will taste crispy.

11. Now store the cooked cabbage in a cool place. It can be a street, if there is no frost yet, or a cellar. Try this recipe and get valuable vitamins in winter.

Cabbage in brine, sauerkraut with apples

If you have never made sauerkraut with apples, then you need to correct this gap. It is the apples that give this appetizer its special aroma and taste. In addition, according to this recipe, the fruit and vegetable mass is poured with brine, which in about a week will be very tasty and rich. He will do it in a three-liter jar, which everyone has on the farm.

Ingredients for 3 liters:

• cabbage - 2.3 kg
• carrots - 3 pcs. middle
• apples - 4-6 pcs. middle
• water - 2 l
• salt - 2 tablespoons
• sugar - 2 tablespoons

The amount of water is indicated with a small margin, so that it will definitely be enough.

How to cook:

1.This recipe is very simple, any novice housewife can cook delicious cabbage using it. First, boil water, add salt and sugar to it, dissolve them. Let the brine cool to room temperature.

2. Combine medium chopped cabbage with grated carrots in a large bowl. Add 1 tsp. salt from the total, stir again, crushing the vegetables a little. You do not need to press hard, as in recipes without brine.

3. Cut the apples into large slices, or in halves. The way of slicing apples can be any, it all depends on preference.

4.In a clean jar, washed with baking soda or mustard powder, start spreading cabbage in layers (you need to tamp it with your hand) and apples. The top layer should be vegetable.

5.Pour the cooled brine into the filled jar. Place the blank in a bowl or saucepan so that the juice will drain there, which will rise during fermentation. Cover the top of the jar with a lid (not tightly) or gauze. Leave warm for 2-3 days. During this time, twice a day, you need to pierce the cabbage with a wooden skewer so that gas bubbles come out.

When piercing, the brine will go down, so you will need to top up the juice that has flowed out of it into the pan into the jar.

6. All the time the sauerkraut should be covered with liquid. For this purpose, you can put a little oppression - a small jar of water or a glass bottle. Try it two days later. If there is still not enough crunch, too much acid, then let the appetizer stand for another day. Next, put it in the refrigerator for storage.

Such a wonderful cabbage can be served both on a festive table and on an everyday one. Pickled apples will be very tasty too, try it. When stored in vegetables, mucus and unpleasant odor do not appear.

How to cook sauerkraut with horseradish, beets and garlic: video recipe

This recipe differs from the others in the way you cut cabbage. Usually this vegetable is chopped into strips. Large pieces are also fermented here. Beets, garlic and horseradish are added for taste, color and aroma. And all this wealth is filled with brine.

I will clarify right away, first this winter blank must be put under a press for 2 days and kept at room temperature. Then put it in a cool place (for example, a refrigerator) for another 3 days, without removing the oppression. In total, after 5 days (possibly even later) the vegetables will ferment and you can eat them. After five days, remove the oppression and cover.

These are the ways to ferment cabbage in the classic way. As you can see, there are a lot of them, there is plenty to choose from. The main thing is not to be lazy and to please yourself with such a useful and crispy preparation. I wish everyone a delicious winter!

Hello dear readers. Holidays are approaching, and besides the various delicacies there, for example, I want to see sauerkraut on my table. We always have sauerkraut in winter, and today I decided to show you how we 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 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. Never 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 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 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, let's 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, 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 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 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 cabbage drenched in 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 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.

Cabbage for all three recipes turns out to be delicious. At first, the 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. 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 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.

Well, in the end, see a few more recipes.