But I cannot stop and hope that I still have time before the end of the harvesting season. I believe that sauerkraut is just an indispensable attribute of autumn and winter. Juicy and crispy, with carrots, apples, cranberries or caraway seeds, sauerkraut beckons us to the table. Moreover, sauerkraut is healthier than fresh, thanks to the lactic acid bacteria that form during the fermentation process.

In an apartment, it is most convenient to cook sauerkraut in glass jars... But if you are the lucky owner of the cellar, and you have wooden barrel, it will be simply a crime not to fill it with cabbage and ferment it for the joy of the whole family. And so that your work is not wasted, you need to carefully read useful tips when pickling cabbage.

1. The main thing is to buy or grow cabbage for pickling only late varieties. Summer cabbage completely unsuitable for this. Cabbage summer varieties leaves are thinner, green and friable. Winter cabbage varieties are distinguished by a dense head of cabbage and white color. When choosing cabbage, pay attention that it is not too "sinewy", with hard veins.
2. Cutting cabbage for pickling should not be very small pieces... Each piece should be about 5mm thick. Chopping the cabbage too much will soften it.
3. For sauerkraut, use coarsely ground non-iodized salt.
4. Approach the choice of packaging responsibly. For fermentation, glass, wooden or enameled dishes without chips are suitable. V aluminum pan lactic acid, which is formed during fermentation, will react and ruin your whole business.
5. Sour cabbage should be at a temperature not higher than 24 and not lower than 20 degrees. Overheat - you will get jelly, and in a cold room the cabbage simply will not sour.
6. The fermentation process takes about 3 days.After that, you can, of course, eat cabbage. But real taste classic sauerkraut will appear only after a week.
7. Squeeze chopped cabbage for sourdough with something heavy, such as a plate with a 3-liter jar of cucumbers. My grandmother always kept oppression at hand - a wooden circle and pressed it with a clean heavy stone.
8. To prevent the gases formed during fermentation from accumulating in the cabbage, it must be pierced in several places with a wooden stick.
9. For storing sauerkraut, the ideal temperature is from 0 to +2 degrees. You can put the cabbage in 3-liter jars and then it will be convenient to store it in the refrigerator.
10. Cabbage is perfectly preserved for 9 months. True, the longer it is stored, the sour it becomes. Therefore, it is better to cook all the same in small portions.
11. Cabbage retains its properties only when frozen once. You can arrange the sauerkraut into bags and place in the freezer.
12. For a delicious crispy sauerkraut, pay attention to the moon phase. It is best to ferment cabbage on the growing moon, after the New Moon in 3-4 days.

To prepare delicious, crispy sauerkraut, here are some simple, classic recipes.

Sauerkraut - a classic recipe with brine in a 3 liter jar

In order to make a 3 - liter jar of sauerkraut, we need forks of fresh cabbage weighing about 2.5 kg. The simplest classic sauerkraut recipe without any intricacies.

Ingredients:

• cabbage - 1 head of cabbage weighing 2.5 kg
• carrots - 3-4 pcs.
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• water - 0.5 liters (approximately)

1. Shred cabbage in any of the ways. It is convenient to have a special grater for this, or you can simply cut it into thin strips with a knife. Put the cabbage in a deep bowl.

2. Rub the carrots on coarse grater and add to the cabbage.

3. With your hands, simply mix both of these ingredients. Moreover, cabbage should not be squeezed, otherwise it may become soft.

4. Take a clean 3-liter jar and put the cabbage and carrots into it, tamping slightly. We fill the entire jar. Add salt and sugar on top of the cabbage with a spoon.

5. Cabbage must be fermented in brine. Just fill the cabbage with cold unboiled water (only not chlorinated) to the very neck of the jar.

The brine must cover all the cabbage. If the amount of brine decreases, just add water

6. We pierce the cabbage in several places with a wooden stick so that the gases accumulated during fermentation are gone. During fermentation, it is advisable to pierce the cabbage with a wooden stick at least once a day.

During the fermentation, the amount of brine will increase and it will flow out of the jar, so be sure to place the jar of cabbage in a basin or any other container.

7. Cover the jar of cabbage with cheesecloth and make sure that the brine covers all the cabbage. Cabbage at room temperature should stand for 2-3 days. After that, you can close it with a lid and put it in the refrigerator for storage.

How to ferment cabbage at home in jars - a simple recipe

Also a classic recipe, only here we do without adding water. The ingredients are the same - cabbage and carrots, and we will also salt in a 3-liter jar.

Ingredients:

• cabbage - 1 head of cabbage weighing 2 kg
• carrots - 1 pc.
• salt - 1 tbsp. l. with a slide
• sugar - 1 tsp

1. Chop the cabbage and carrots and put them in a deep bowl.

2. In a glass, mix salt and sugar, we will gradually add them to the cabbage.

3. In this recipe, we will stir the cabbage and rub it with our hands as if we were kneading the dough. The cabbage should give off juice.

4. Gradually tamp the cabbage into a 3-liter jar and sprinkle each layer with salt and sugar. We fill the jar to the very top.

5. Close the jar with a plastic lid, put a saucer or bowl under the bottom. Cabbage is fermented for 3 days at room temperature. Do not forget to pierce the cabbage with a wooden or plastic stick 1 - 2 times a day.

6. After that ready-made cabbage we put it in the refrigerator for storage.

For the brine to constantly cover the cabbage, you need a load on top. To do this, put inside the jar plastic cover, and put on it 0.5 liter bottle with water.

Delicious sauerkraut with apples and peppers - a recipe for the winter

This recipe is a little more complicated, with the addition of various ingredients... The cabbage turns out to be simply delicious, cook it and see for yourself.

Ingredients:

• cabbage - 1 head of cabbage weighing 2 kg
• carrots - 1 pc.
• apples (best of all Antonovka) - 4-5 pcs.
• bell pepper- 1 PC.
• parsley, dill
• garlic - 2 cloves
• coriander - a pinch
• black peppercorns
• water - 1 liter
• salt - 4 tsp
• sugar - 1 tsp

1. Shred the cabbage, rub the carrots on a coarse grater, cut the bell pepper into strips, cut the apples into 4 parts and remove the seeds.

2. In a large container, for example a bucket, place the ingredients in layers. A layer of cabbage will go to the bottom, sprinkle with sweet pepper on top and spread a layer of apples.

3. Lay out a layer of cabbage again, carrots on top, then chopped parsley and dill. Then we spread the chopped garlic.

4. Repeat these layers one more time - cabbage, pepper, apples. Cabbage, carrots, herbs, garlic.

5. Cooking hot brine. The recipe is given for 1 liter of water, you may need more water... Bring the water to a boil and salt, add coriander and peppercorns to taste. Pour cabbage with brine. We pierce the cabbage in several places with a wooden stick. Leave the cabbage to ferment for 3 days at room temperature.

After 3 days, we shift the cabbage to clean banks and put them in the refrigerator. Delicious cabbage is ready.

Sauerkraut - recipe with bell pepper and horseradish

Another recipe for sauerkraut, where it is used not only traditional cabbage and carrots, but also bell peppers and even horseradish.

Sauerkraut with apples, cranberries and mountain ash

A unique recipe in which we will use a decoction of oak bark to get crispy cabbage. Well, the vitamins in cabbage will become even more when we add cranberries and mountain ash.

Ingredients:

• cabbage - 1 head of cabbage weighing 3 kg
• carrots - 3 pcs.
• apples - 2 pcs.
• cranberries - 1/2 cup
• mountain ash - 1/2 cup
• black peppercorns
• salt - 3 tbsp. l.
• decoction of oak bark - 50 ml

1. Shred cabbage and carrots, sprinkle with salt and rub with your hands until juice appears.

2. Apples choose sweet and sour varieties such as Antonovka. Cut the apples into thin slices.

3. For the starter, we will use a large enamel pot... We put on the bottom of the pan cabbage leaves and pour the peppercorns.

4. Lay cabbage and carrots in layers, then apples and generously sprinkle with cranberries and mountain ash. We repeat the layers in the same sequence and be sure to tamp it with our hands.

To remove bitterness from mountain ash, pour boiling water over it

5. To make the cabbage crispy, prepare a decoction in advance oak bark... To do this, the washed bark must be boiled in boiling water for 10 minutes and cooled. Pour the cooled broth into a saucepan with cabbage.

6. When all the cabbage has been laid out, place a plate of the appropriate diameter and heavy weight, for example, a jar of water, on top.

7. To ensure the escape of gases from the cabbage, stick wooden sticks into the cabbage.

8. Cabbage will ferment for 3 days, after which it will be possible to put it in jars and send it for storage in a cold place.

Delicious sauerkraut with apples and pears

You are convinced that there are many recipes for sauerkraut and I tried to introduce you to various recipes for every taste. Now is the time to harvest sauerkraut. As I already wrote, it is very good to ferment cabbage after the New Moon, which will occur on the 19th in October 2017. So stock up on cabbage, save the recipes and I wish you good luck with healthy and tasty preparations.

Cabbage, cabbage on the table is not empty! Sauerkraut, fresh, pickled, fried, in borscht and in cabbage soup, cabbage rolls and salad, vinaigrette ... with or without meat, mushrooms and other vegetables! The variety of dishes made from this product amazes the imagination, which only does not prepare good hostess from this popular vegetable, which has long been recognized by us, for the primordial Russian ...

Classic recipe plus 8 pickling recipes - Lick your fingers:

There is an abyss of vitamins and minerals in it, it seems to surpass even the famous guest of the overseas lemon koi in what, it is definitely useful, there are also no special contraindications.

And, whatever one may say, for the majority of dishes it is required it - sauerkraut. You can, of course, go and buy, there is a variety and abundance on the market now, but made with your own hands was, is and will be the pride of any housewife. Especially if you succeed - white, juicy, crispy!

Of course, there is a lot of fuss and cleaning after, but it's worth it. I can’t even imagine how cans with this beauty will not stand in a row in my cellar. And what a balm to the heart when a guest, having tasted at the table, asks for a recipe or subtly hints that a jar of such deliciousness would be the best gift his.

So, today we sour cabbage different ways and options, and what my favorite I will write in the very recipe!

For work you need: a couple of large basins or pots, enameled buckets are also good, cleanly washed and well-dried cans in a row, plastic lids, also well washed, two for each can - then I'll tell you why two.

Grandma's shredder or a newfangled knife with three blades, for the especially lazy - food processor with a shredder attachment, I’ll say right away that she cuts too small, but those who have none of this will be helped out by a simple kitchen knife with a long blade and an ordinary hand grater. And salt, the main thing not to forget, is coarsely ground in a large 3 liter jar with a stuck spoon, we will need a lot of it today!

It seems that I have listed everything, we are starting the process of fermenting very tasty cabbage. Everything is as usual, at first the recipes are simpler, and then with bells and whistles. Everything is step by step, easy and fast.

How delicious to ferment cabbage at home: secrets and tricks

There are many tricks in this process, so beginners read what I am writing next with special attention:

1. We choose medium and late varieties for pickling, the early one is categorically not suitable - it will be soft and unappetizing. The head of cabbage is dense, hard, weighty, the color inside is white.
2. It is not worth it to grind especially when cutting, otherwise you will not hear the crunch.
3. Coarse salt, not iodized.
4. Utensils for the product - glass, enamel, wood. No alumina or stainless steel!
5. The fermentation temperature is cool, 18-22 and no changes.
6. For fermentation in an enameled bucket, a cistern or a wooden barrel, it is imperative to have oppression - a circle slightly smaller in diameter than the capacity and weight on top. Our grandmothers used a wooden circle and a cleanly washed cobblestone, as an advanced granddaughter I use a suitable inverted enamel lid from a saucepan instead of a wooden circle and a five-liter plastic bottle with water instead of cobblestone.
7. A new wooden skewer for a kebab is fine or piercing.
8. You need to store this finished workpiece in a cold cellar or refrigerator so that it does not over-acid from 0 to 3 degrees.
9. How longer cabbage stored, the more acidic it becomes.
10. For borscht, bigos or cabbage soup, sauerkraut can be frozen in the freezer, packed in small containers or bags, so that they can be defrosted to use at a time.
11. And the last thing - it's better to ferment cabbage on the growing moon ... why I don't know, but my grandmother always did that.

God help, as they say!

Kvasim in a three-liter jar!

• cabbage forks for one and a half to two kg;
• two hundred and one gram carrots,
• salt two tablespoons without top,
• sugar half a tablespoon.

Preparation:

1. Three in a bowl carrots on a coarse grater, chop the cabbage on top.
2. Sprinkle with salt and sugar, stir.
3. After waiting a couple of minutes, lightly rub the mass with your hands, until the juice appears.
4. We tamp it tightly into three-liter jar to the top, along with the released juice.
5. Cover with a lid, set to ferment at room temperature for three days. We put the jar in a tray (a plate can be used), suitable for collecting the juice released during fermentation, so as not to flood the table.
6. We pierce the cabbage every day from top to bottom with a wooden skewer in two or three places.
7. Cover the finished cabbage with two lids. We bend one in half and insert it inside, where it will straighten out and press the base so that it does not deteriorate from above, and the second, as it should be, we put on the neck. We put it in a cold place.

You can add anise or coriander to cabbage, dill seeds to taste.

Well, in general, everything is simple, it immediately turns out ready salad, you do not need to clean up far into the cellar, you can eat tomorrow!

• small one and a half kilogram forks.
• one carrot, medium,
• a tablespoon of salt
• 100g vegetable oil
• a tablespoon of acetic acid,
• sugar 4 tablespoons,
• black peppercorns 5pcs,
• lavrushka 2 leaves.

Preparation:

Shred cabbage and mix with grated carrot and pepper, lavrushka, put in a jar tightly. We cook the marinade from the rest of the ingredients: boil half a liter of water and add salt, sugar, oil, vinegar to the boiling water. Pour boiling marinade. A little oppression from above and into the refrigerator. You can eat tomorrow. Bon Appetit!

Sauerkraut for the winter is very tasty in 3 liter jars in honey brine

This recipe differs from the classics in that we will cook on honey brine and immediately roll up into 3 liter cans. You can do a lot, but you can cook in the fall or winter. Since it will take little time to cook, it turns out very fast and very tasty cabbage.

Preparation time - take note of these recipes (be sure to watch):

1. Dressing for borscht for the winter

Sauerkraut without salt and sugar - a classic recipe

This is a recipe for those for whom salt is contraindicated, but still want cabbage soup with sauerkraut.

As usual, chop the cabbage and mix with the carrots. We rub in a basin with our hands thoroughly until it gives a fair amount of juice.

We put it in a jar and press down on top with oppression. It will do quite well Glass bottle with water. Every day we take out the oppression and mix the contents.

Ready in three days. Store in the refrigerator, consume quickly, as the shelf life is very short.

Ooooh! ... This is my favorite recipe and I have improved it slightly. To use it in large quantities blanks, it is necessary to have a cold cellar near the house, if not, then only a couple of cans in the refrigerator.

• carrots, grated on a coarse grater bucket,
• 10 dense peeled cabbage heads weighing 3-4 kg each,
• water, boiled and cooled, it is better just a spring bucket, I was lucky, in our village there is artesian water in the tap, the purest, so I pour it directly from the tap as needed,
• salt,
• three-liter cans, washed with soda and dried, about twenty.

Classic cooking recipe:

1. I pour a little more than half a liter of water into each of the prepared three-liter jars and throw in two tablespoons of salt without top, stir to disperse. In a huge basin on an old grandmother's shredder, I cut a couple of cabbage heads and sprinkle them with grated carrots, about 5 part of the bucket, mix it lightly and immediately tamp it into the jars in the basin until the brine goes over the top. I do it with my hands and a wooden crush, as tightly as possible.
2. When the mixture is over, I completely repeat the first point. And so three more times, until the carrots and cabbage run out.
3. I cover the jars with lids, one inside, the other on top and immediately lower it into the cold cellar.

No fermentation, piercing and waiting for you! A couple of times during the winter I go down to the cellar, with a bucket pure water and add it to where the water evaporated a little during storage.

The result is beyond praise, whoever tried it, they say you can eat your mind! The cabbage turns out to be lightly salted, snow-white, very crispy and without acid. When you open the can, if you try it, it tastes a little bitter, it should be so. But while you put it on a plate, there is no trace of bitterness! Onion and butter in it, which smells like seeds, you can rub an apple on a grater ... and even for festive table with all sorts of delicacies, the guests will grind it first!

• three heads of cabbage, two kg each, or two, three kg each,
• a kilogram of coarsely grated carrots,
• salt a glass a little more than half a glass,
• apples 1-2 kg, as you like.

Let's start to ferment:

1. Chop the cabbage in a large bowl, stir in the carrots and salt.
2. Quickly peel the washed apples - remove the seed chamber and cut into thin slices. Stir in the cabbage without delay to prevent the apples from darkening.
3. Put in an enamel bucket and tamp, cover with clean cabbage leaves and put under oppression. A big weight is not needed, a plastic poltoraska with water is enough.
4. We pierce twice every day and remove the foam as it appears.
5. Ferment for no more than 5 days, regularly remove the resulting foam.
6. When the brine is cleaned, put it in jars and put it in a cold cellar.

Great salad with onion and sunflower oil!

Well, a very simple recipe! The main thing is not to allow fermentation to begin, and therefore do everything quickly.

• cabbage forks a little more than two kilograms,
• one medium carrot,
• half a glass of cranberries, preferably hard
• sugar 2 tablespoons,
• salt 2 tablespoons without top.

Prescription for a three-liter jar.

Preparation:

1. Chop forks and mix in a bowl with grated carrots, salt and sugar, rub with your hands to make the juice stand out.
2. Stir in cranberries and tamp tightly into a jar.
3. Pour the released juice to the top.
4. A lid inside, another outside on the neck and immediately into the cellar or refrigerator. It will be ready in twenty days!

The salad turns out to be very tasty and vitamin-rich, with good traditional taste.

Sauerkraut with beets - a classic recipe for the winter

Well, not just with beets, but let's make it spicy and spicy in Georgian style.

• two kilos of cabbage, cut into large cubes with a side of three centimeters,
• good grated celery root,
• hot pepper, with harvested seeds, finely chopped,
• good beetroot three hundred grams, grated on a coarse grater or cut into strips,
• salt two tablespoons,
• water 1 liter,
• acetic acid half a tablespoon.

Cooking classics:

1. We mix all the vegetables in a cup and spread very tightly, but do not ram, in a three-liter jar with a screw euro-lid, if the mixture remains, then you can also fill a small jar, for example, a liter, depending on the remaining volume.
2. Boil water, add salt and acetic acid... We cool the marinade, pour it under the very lid, screw the lid on and immediately into the cold cellar.

You can put a small one in the refrigerator, and after a week try it with potatoes, you get a salad - you will lick your fingers!

Sauerkraut: benefits and harms

Well, in terms of vitamins and trace elements, I said at the beginning, they are immensely in cabbage and in its brine, too, accordingly, it regulates metabolism, strengthens immunity, makes a person resistant to stress, strengthens blood vessels and lowers cholesterol.

Because it is low in calories, it is used in different diets, for those wishing to lose weight.

And the harm? Of course, it is harmful to ulcers with high acidity, kidneys and hypertensive patients, since salt causes increased load on the kidneys and increases pressure. Well, as my grandmother used to say, do not eat a bucket right away, a couple of spoons is enough! ..

Now you know how to ferment the most popular snack, now everything is possible for you with this preparation - even a soup, even a salad, or even a bite. Very spicy and any can be our snow-white. Be sure to at least prepare a jar for the winter!

Sauerkraut is known to all readers. The most delicious is homemade. You can buy cabbage on the market or grow it in your own garden. If in ancient Russia it was cooked in barrels, then modern people now they are preparing it for the winter in banks.

Pickling cabbage is a fairly common way of harvesting everyone's favorite cabbage for the winter. You can ferment in a chopped way, in pieces and in large or small plates. The quality of the product depends on the amount of salt. Over-salting and under-salting - impairs the quality of fermentation. Knowing the middle and being able to compare the mass (volume) of cabbage by eye with the amount of salt is the highest skill.

Very tasty sauerkraut, quick cooking for the winter, in jars

You are invited to view a simple recipe for sauerkraut crispy cabbage, which always turns out.

You will need:

Recipe preparation:

Shred fresh cabbage with a knife, as in the photo.

Sprinkle with salt over the eye and a little sugar.

We crumple the cabbage with our hands so that it becomes soft and juice out in the future.

Grate the carrots on a coarse grater.

Mix with your hands and squeeze again between your palms. We also put a large broken one here. Bay leaf and peppercorns. We mix.

Put the cabbage in clean jars with our hands and tamp it with a fist.

We put cabbage to the top of the jar and see

that the cabbage has already given enough juice and rubbing it with your hands gave a positive result.

We put the jars of cabbage in the plates and leave them on the table for 36 hours. Then we close the lids and put in a cold place. After 3 days, the cabbage is ready for use.

Open the lid, place in a plate, chop the onion, add oil and enjoy the delicious and healthy salad from sauerkraut.

Sauerkraut is delicious! Try it!

Sauerkraut - a quick way to cook in 3 liter jars, for the winter

Would need:

• Fresh cabbage
• 3 carrots in a 3 liter jar
• For brine: 1 tbsp. a spoonful of cooking food ground rock salt(with a slide), 1 tablespoon of sugar, 800 ml of boiling water

Recipe preparation - Sauerkraut:

Note that we chop the carrots, do not grate them. When cut, it looks original.

If you do not have a special cut board, simply cut it into thin strips with a knife.

Cut the head of cabbage into quarters and cut the quarter with the help of a specially cut plate for cutting vegetables. It turns out to be a beautiful thin straw.

Cut the cabbage in batches: Cut the cabbage, put it in a bowl, add the carrots, mix and put it in a jar. This is the sequence.

Add carrots to your liking. Here's a bowl of finished chopped cabbage turned out. Pay attention - you don't need to crush and grind cabbage between your palms.

We put it in a jar and try to fit it tightly.

To do this, we tamp it with our fingers and a fist.

Thus, we have collected a full 3 liter jar of cabbage.

Now you need to prepare the cabbage filling in the jar. Put in a measuring cup 1 tbsp. a spoonful of salt and 1 tbsp. a spoonful of sugar. pour 800 ml of boiling water, stir.

Carefully fill the cabbage in the jar with this filling volume.

If this volume of the fill was not enough for you, then we repeat the process of creating the fill in the same way as before: again put 1 tbsp. a spoonful of salt and sugar and

pour 800 ml of boiling water, stir.

And add a secondary batch of fill to the jar all the way to the top.

We put the jar of cabbage in a deep bowl so that during fermentation, water does not get on the table and on the floor. At room temperature, cabbage will ferment for 1 to 2 days. As a result of fermentation, gas will be released and it needs to be helped to escape.

In the process of fermentation, you need to approach and squeeze the gas out of the cabbage by pressing with a long object in depth. After 2 - 3 days, put the cabbage with closed lid in the refrigerator. or some other cool place. Our sauerkraut is ready.

Cabbage for the winter - the classic way to sauerkraut, video recipe

In this way, fermented used to be cabbage in barrels, no water added, only salt was added.

Sauerkraut with vodka - and this is, however, a delicious recipe for the winter

It will be required for a 3 - liter jar:

• White cabbage
• Salt - 100 g
• Sugar - 2 tbsp. spoons
• Carrots and cumin to taste
• Vodka - 100 ml

Recipe preparation:

Chop white cabbage, salt, add a little coarse grated carrots and caraway seeds. No need to rub it with your hands.

Place cabbage with carrots in a 3 liter jar and press firmly without tamping.

Heat in hot water 2 polyethylene lids, one with a single edge and the other with a double edge. Bend the first lid in half and put it in the neck, straighten the lid on the cabbage, it should fit snugly. Close the second lid. Place in a cellar or balcony.

After 10 days, remove the cabbage, remove the lids and pierce in the center with a clean wooden stick. Let stand for 2 hours, then remove the stick. Pour 2 tbsp into the depression in the cabbage. tablespoons of sugar and pour in 100 ml of vodka. Close the jar with a lid and leave in the cellar for another 2 days.

The cabbage is ready. It turned out to be crispy and very tasty. In such a volume, the alcohol will be lost and will be invisible, and with long storage it will completely disappear. There is no need to be afraid, after 3 - 5 days of pickling the cabbage will be harmless to everyone.

Sauerkraut with beets and horseradish

It will be needed for a 3 - liter jar:

• 2 - 2.5 kg - cabbage
• 3 tbsp. spoons - salt
• 3 - 5 pcs. - black peppercorns
• 3 - 5 pcs. - allspice peas
• 4 - 5 tbsp. spoons - sugar
• 2 - 3 buds - carnations
• 1 - 2 tbsp. spoons - grated horseradish
• 1 PC. - medium-sized beets
• Garlic, black ground pepper- taste

Recipe preparation:

Put peppercorns, cloves, grated horseradish on the bottom of 3 - liter jars. Place the sliced ​​cabbage, sliced ​​beets in layers in a jar, season with salt and sugar and add garlic and ground pepper. Tamp each layer with a crush.

Place the jars in a warm place for 3 days. Place plates under the jars, as liquid may leak out during fermentation. Remember to pierce the contents with a wooden stick.

At the end of fermentation, take out the jars of cabbage to the cold.

Sauerkraut with rye bread

Would need:

• Cabbage
• Carrot
• Beet
• Bay leaf, cumin seeds
• 1/4 loaf rye bread

Cooking method:

Chop cabbage, carrots, beets (you can do without them), add bay leaves, cumin seeds, salt to taste. To mix everything.

Put 1/4 loaf of rye bread at the bottom of the container and put chopped vegetables on top. Pierce with a wooden stick several times.

After 3 days, place in the cold.

Sauerkraut with raisins

Required products:

• Cabbage, carrots, raisins - in any ratio

Recipe preparation method - Sauerkraut:

1. Chop the prepared cabbage.
2. Grate the carrots on a coarse grater.
3. Rinse the raisins.
4. Place everything in an enamel pan and stir. Cover the top with a whole cabbage leaf and place the load.
5. After 3 days, the cabbage must be removed to a cold place.
6. After 2 weeks, the cabbage is ready to eat.

Ferment for real delicious cabbage simply. Only for this you need to know some of the nuances of preparing this workpiece. It happens that sauerkraut, with the wrong approach, turns out to be bitter, too sour, with unpleasant odor... To avoid all these failures, read this recipe with secrets and you will learn how to ferment cabbage like a pro. Sauerkraut in the following way is crispy, moderately salty and sour, without a pungent smell and bitterness.

What kind of cabbage to choose for pickling.

The first thing to do is to choose the right cabbage for pickling. If the cabbage is not suitable, then the result will turn out to be tasteless. Cabbage for pickling is taken only of late varieties, the so-called winter. You cannot take early and medium cabbage for sourdough, which is sold from May to August. Such cabbage will turn out to be too soft. Cabbage, on the other hand, has more sugars in it, which they feed on during fermentation. lactic acid bacteria so it tastes good. And the late cabbage is also hard, which means it will be crispy.

Next, you need to pay attention to appearance cabbage. It must be free of damage through which putrefactive bacteria can penetrate. The stump should not be dry, white, without black mold spots, without cracks.

Also, you can not take frozen cabbage for sourdough. It will turn out to be very soft, with an unpleasant taste.

To choose a good cabbage, take a head of cabbage in your hands and squeeze it. Good cabbage will be firm, crunching slightly when pressed. If you pat the cabbage, there should be a dull sound. A ringing sound indicates that the cabbage is empty inside.

Be sure to try the cabbage. It shouldn't be bitter and lethargic. Choose juicy, firm and tasty cabbage for pickling.

Sauerkraut without brine for 3 liters.

To ferment cabbage in a three-liter container, you need to take the following products.

Ingredients:

• fresh cabbage - 3.5 kg (2 small heads of cabbage). Without the stalk, you get 3 kg.
• carrots - 300 gr.
• currant leaves - 2-3 pcs.
• horseradish leaf - 1 pc.
• dill umbrella with seeds - 1 pc.
• salt - 75 gr. (3 tablespoons without a slide)
• black peppercorns - 5 pcs.
• bay leaf - 1-2 pcs.

How to make delicious homemade sauerkraut.

1.Wash the cabbage and remove the top leaves. But do not throw them away, they will be needed to cover the bottom of the can (or other container).

2. Chop the cabbage. There are also some nuances here. Cabbage should not be chopped very finely, otherwise it will ferment and turn out to be too soft and sour. Also, you cannot chop too coarsely, the cabbage will not ferment well, it will be solid.

Ideally, the width of the cut pieces is about 5 mm.

3. Peel and grate the carrots. Carrots must be added to sauerkraut, because grated carrots will give back their sweetness and remove bitterness from the cabbage.

Carrots should be in a ratio of 1:10. That is, for 1 kg of cabbage, you need to take 100 grams. carrots.

4. Place the shredded cabbage and grated carrots in a large bowl or bowl and add salt.

Salt is taken 25 gr. for 1 kg. cabbage, this is about 1 tbsp. without a slide. If you add too much salt, the cabbage won't ferment. A little salt will make the cabbage sour. Salt cabbage can only be large, not iodized salt... The iodine in the salt softens the cabbage and makes it friable.

5. You can ferment cabbage in any container, except for aluminum and galvanized ones. In such a dish, the cabbage will oxidize.

6.Use two hands to stir the cabbage, carrots and salt. At the same time, press the cabbage 3-4 times, as if you are kneading the dough. But do not wrinkle very much and for a long time.

7. Get a clean and dry jar, saucepan, or ceramic keg. Place the top cabbage leaves in one layer on the bottom. Put currant leaves, horseradish leaf, dill umbrella, bay leaf and peppercorns on them.

Horseradish leaves contain tannins that will make the cabbage crisp.

8. Optionally, lingonberries, cranberries or apples can be added to sauerkraut. If you want the cabbage to be spicy, add garlic to the spices at the bottom or fresh ginger... You can also add cumin, coriander or anise for a variety of flavor.

Bookmark cabbage for pickling.

9. When all the spices are at the bottom, start laying the prepared cabbage. Put the cabbage in small portions, each time pressing it down with a potato grinder or fist, if there is a narrow neck. It is imperative to tamp the cabbage so that it releases the juice. Without enough juice, cabbage will not ferment, fungus may form in it.

10.If there is cabbage juice remaining in the bowl, pour it into the jar as well. All of the cabbage must eventually be covered in juice. Do not stuff full can because the juice will flow out during fermentation. Leave some free space on top.

11. Having laid all the cabbage, you need to put oppression on it. If the width of the hole allows, place an inverted saucer on top of the cabbage and place a jar of water on top. If you ferment in a bank, dial in plastic bag water and tie it tightly. Dip the bag over the cabbage, the water will flow into the bag and cover the entire surface of the cabbage, creating pressure.

12.Put the container with cabbage in a bowl so that the juice flows into it. Place the cabbage prepared in this way in a warm place for fermentation for two days.

13. Be sure to remove the foam from the cabbage within two days, otherwise it will give bitterness.

14. You also need these two days of active fermentation to pierce the cabbage to the very bottom with a wooden stick or a long narrow knife. This is necessary so that carbon dioxide comes out and the cabbage does not become too soft.
15.After two days, remove the cabbage to a cooler place (on the balcony) for another 3-4 days.

16. The sauerkraut is done when there is no foam at all. And also the brine becomes transparent. A two-day-old cabbage has a cloudy brine.

As a result, in 5-6 days you get delicious sauerkraut.

Stick to this recipe for a delicious, crispy, flavorful sauerkraut. You can make a salad from ready-made sauerkraut by adding onions or green onions, greens, vegetable oil... And you can also cook cabbage, cabbage pie, add it to the vinaigrette, hodgepodge, .

To all Bon Appetit! Cook with us.

Hello, Dear friends! Today I offer you sauerkraut recipes fast food to make it crispy and juicy. I have already described options in the previous article. But there is not always time and desire to wait long. I would like to try it now.

For such impatient people, quick methods of leavening have been invented. There is even one that can be put on the table in a couple of hours. It is very convenient when unexpected guests are almost on the doorstep. And how by the way it will be as a snack, along with or cucumbers, under strong drinks.

For everyday table I like to serve it with fresh herbs and young potatoes. And for taste, I also like to drop a little unrefined sunflower oil. It's just some kind of deliciousness.

Advice - for our purposes, choose medium-late or late white varieties so that the head of cabbage is dense and, preferably, large. It is better that the leaves are whole, not cracked.

Crispy and juicy instant sauerkraut in a jar per day without vinegar

According to this recipe, I do not put carrots in cabbage, but I add it already in finished product when serving. I like it that way. Try it and you will do it according to this option. But, if you want, you can immediately add one carrot and ferment everything together. Grate it on a coarse grater and mix the vegetables gently.

Ingredients for a 3 liter jar:

• Cabbage - 2.5 kg
• Sugar - 1 tablespoon
• Salt - 1 tablespoon
• Allspice peas - 2 pcs.
• Black peppercorns - 6 pcs.
• Bay leaf - 2 pcs.
• Water - 1 liter

Preparation:

1. Pour water into a ladle or saucepan and put on fire. As soon as it boils, put a bay leaf there, allspice and black peppercorns. Add salt, sugar and stir. Cook for 2 minutes, turn off heat and leave to cool completely.

2. Chop the cabbage into thin strips. Then place it tightly in the jar along the "shoulders", that is, to the narrowing point of the jar, leaving room for the brine. Place a bay leaf somewhere in the middle.

3. Now pour the cooled brine into the jar to the very top. Put the brine peppercorns on top too. Place in a deep bowl and leave at room temperature overnight.

4. After 6 hours, pierce in several places with a long stick (you can use a knife or a knitting needle) to the very bottom, so that gaziki and bitterness come out. The foam that appears on top will need to be removed. After a day, the sauerkraut will be ready and can be served immediately. And for decoration, you can add mashed carrots and herbs.

A quick recipe for cabbage in brine for a 3 liter jar

Very simple and universal option quick sourdough. For this recipe, it doesn't matter at all what kind of cabbage will be - early or late. But it will taste just amazing. Crispy enough and very tasty.

Ingredients:

• Cabbage - 2-2.3 kg
• Carrots - 2 pcs.
• Salt - 2 tablespoons
• Sugar - 4 tablespoons
• Water - 2 liters

Preparation:

1. First, pour water into a saucepan, add salt and sugar. Put the brine on fire and boil, and then let it cool.

2. While the brine is cooling, chop the cabbage and grate the carrots. Place in a deep bowl. Mix well.

3. Transfer the vegetables to a 3 liter jar, leaving room for the brine on top. Lay approximately on the hangers, that is, to the point of narrowing of the can. Then pour in the cooled brine. Place the jar in a deep bowl where the brine will flow. Cover the top with a loose lid. Leave it like this for a day.

The next day, you need to pierce it in several places with a long stick to release bitterness and gas. Repeat this procedure several times throughout the entire leavening time.

5. In total, such a bank should stand for two days. Then close the lid and store in a cool storage area. Or use it right away.

Delicious sauerkraut in a saucepan in large pieces

And here is a ferment option for you quick cabbage laid in large pieces... Some people think (my husband for example) that it will be tastier and more appetizing this way. For a fast method, it will be quite optimal.

Ingredients:

• White cabbage - 1.5 kg
• Carrots - 200-300 gr
• Garlic - 2-4 cloves
• Salt - 4 tablespoons
• Sugar - 5 tablespoons
• Apple cider vinegar - 1.5 tablespoons
• Water - 1.5 liters

Preparation:

1. Cut about half of the head of cabbage and cut it as if into slices 2.5-3 cm thick. Grate the carrots on a coarse grater. Peel the garlic and cut into halves.

2. Then place the pieces in a saucepan, sprinkling with carrots and garlic. Lay in layers.

3. Now let's get to the brine. Pour water into a saucepan. Add salt and sugar there. Wait for it to boil and pour in the vinegar, then turn it off. Hot brine pour into a pot of vegetables to cover everything completely.

4. Place an inverted plate on top of a saucepan and place a filled 3 liter jar of water on top of it. Thus we have established oppression.

5. After a day, remove the oppression. Our white cabbage is ready. For storage, you can transfer to a more convenient container and refrigerate. You can use it right away.

Sauerkraut in a quick way in 2-3 hours with vinegar and sugar

Very tasty and juicy cabbage it turns out in just 2-3 hours. I also wrote about this recipe in the introduction. Imagine a situation when you were simply confronted with the fact that in a couple of hours unexpected, albeit respected, guests would come to you. For such cases, this recipe will be very useful. Such an appetizer is eaten just instantly. And the guests will be happy.

Ingredients:

• Cabbage - 3 kg
• Carrots - 3-4 pcs.
• Garlic - 4 cloves
• Water - 1.5 liters
• Sugar - 200 gr
• Salt - 3 tablespoons
• Vegetable oil - 200 gr
• Vinegar 9% - 200 gr

Preparation:

1. Chop the cabbage in any way convenient for you. Grate the carrots and garlic. Place all vegetables in a deep bowl.

2. Now let's take care of the marinade. Pour water into a saucepan. Add salt and sugar and vegetable oil. Put on fire. Allow to boil and add vinegar. After that, boil for another 2 minutes and remove from heat.

3. Hot marinade pour into a dish with chopped vegetables and stir. Cover and leave at room temperature for 2-3 hours.

4. After this time, you can already eat it. If you get a lot, just transfer to a convenient container and store in the refrigerator. Usually it doesn't cost more than a week with us.

Video recipe for instant crispy sauerkraut for the winter

I want to add another not bad recipe to your piggy bank. Very well suited for salads. When it's ready, you can put it in jars, close the lid and store it in a cool place until winter. Or use it right away.

Ingredients:

• White cabbage - 1 kg
• Water - 1 l
• Apple cider vinegar - 100 ml
• Vegetable oil - 100 ml
• Salt - 40 gr
• Sugar - 35 gr
• Carrots - 120 gr
• Bulb onions - 1 pc.
• Garlic - 20 gr

You will see the cooking method in a very detailed video.

That's all for today. I have shared with you the simplest and my favorite variations of quick sourdough cabbage. I don't have much room at home for long storage, so I just use these recipes. It's over, I'm doing more. It doesn't take that long.

Good luck with your blanks!