Sauerkraut can be cooked and eaten in any season, but it so happened that the main period of consumption of this dish is autumn and winter. A traditional dish of many peoples not only is simply prepared and carries a vitamin "load", which is so necessary in the absence of sufficient fruit and vegetable nutrition in winter, but is also an ideal addition to many dishes - to potatoes (prepared in any way), to cereals , as an independent salad dish, in a vinaigrette.

In addition, sauerkraut can be used as, filling pies, pies with it and using it in first and second courses.

When fermenting cabbage, additional ingredients (cranberries, apples, carrots, bell peppers, raisins) can be used to add different flavors to the dish.

I kept in my memory a recipe in which 10 kg. cabbage was added 200 gr. salt, but since I prepared 1-2 three-liter jars at a time, I had to constantly calculate the proportion of salt.

A couple of years ago, everything became simpler - I just began to crush the cabbage and salt, make it taste like a "very salty salad".

So, for one 3-liter jar we need:

Cabbage - 2 medium heads;
Carrots - 2 pcs. (one piece per head of cabbage);
Bay leaves - 3-5 pcs.;
Black peppercorns - 10-12;
Salt (not iodized).

Cooking process

1. Cabbage is cut, whoever prefers it, someone loves it thin, small, and someone loves bigger. The carrots are grated.

2. The entire volume is mixed and kneaded with salt (for convenience, this can be done in two passes).

3. Then bay leaf and peppercorns (not all) are placed in the jar and the container is filled with tightly "trampled" cabbage. In the process, the remaining bay leaf and pepper are added. If desired, you can add allspice and cloves. This time I prepared, let's say, "classics" with a minimum amount of ingredients.

4. The filled bottle is placed in a plate or bowl so that the juice flows into this container. A couple of times a day it is necessary to pierce the cabbage, releasing gas from it, which is formed when souring.

It is very convenient to use wooden sticks for this, intended for Japanese cuisine. I also have three rules that I adhere to when harvesting sauerkraut - do not make cabbage on a full moon and on women's days, and choose cabbage with white dense leaves (which I would not use in a fresh salad because of its toughness).

5. When the cabbage stops letting juice, after 2-4 days (depending on the room temperature), it must be lowered into the basement or hidden in the refrigerator.

Now you can replenish your vitamin reserve and eat simply by adding onions, herbs and fragrant vegetable oil to cabbage.

Enjoy your meal!

It's time to get cutting boards, shredders, sharp kitchen knives. We need to harvest cabbage for future use, so that in winter cabbage dishes diversify our table and delight our family.
Sauerkraut - a deliciously Russian snack. And it can be used as a completely self-sufficient dish, so it can be used as a component of other delicious dishes. For example, a filling for pies and pies, salads or hot beefs. Unlike other ceilings, a cavern, with a longer duration of its consumption, there is no need for the preparation of an accelerator, since there is a lot of cappuccino in the mix. Soka, at the same time, stands out, quite a lot, and the caxap, which is contained in the cavern, is capable of producing an absolutely natural boil.

However, if you have used a quick cooker, the fermentation process can be accelerated. With the help of the previously prepared mapinad: add the sugar solution to the used capsule. The cauliflower, seasoned according to this recipe, will be ready literally in 2-3 days, and to the taste it will be delicious, aromatic.

Instant pickled cabbage. Cabbage recipe in 2 days in a 3 liter jar

A very quick way to prepare sauerkraut. You don't need a keg, no oppression, no product infusion for a long time. The maximum time for sourdough sourdough according to this recipe is 2 days. And by and large, you can eat cabbage the very next day.

Composition:
Water - 1 l
Food salt - 2 tbsp. l.
White cabbage - 2 kg
Carrots - 200 gr

Preparation:

Boil water, throw salt into it, cool to room temperature. Salt / water ratio - 2 tbsp. l. / 1 \u200b\u200bliter

Shred cabbage and carrots. For every kilogram of cabbage, we take 100 grams of carrots. That is, for a medium fork of cabbage - 2 carrots.

Chopped - we begin to put the cabbage in the jar. We put and crush with a long crush, tamp. The more cabbage in the jar, the more you will have to crush and push it. It is desirable that there is no space between the layers.

When the jar is full to the very neck, pour the saline solution prepared in advance and cooled into it.

We pour gradually, letting the air come out of the cabbage mass in the jar.

Poured - and we will slightly discriminate the contents. You will see it bubbling at the neck. This is normal.
In this form, we put it somewhere in the kitchen. The room should be warm, but not hot. It is better to place some kind of bowl under the jar, because the cabbage will ferment and the juice may overflow.

Periodically, the cabbage must be pierced with something like a long knife or knitting needle so that the fermentation products are removed from the cabbage throughout the entire volume of the jar. From above, we also periodically mimic, trying to push the cabbage, gases will also come out from this.

Within a day, the cabbage will look as if it has been wandering for three days already (if you do it with the usual method). And after 2 days, you can eat it like sauerkraut, put it in jars and put it in the refrigerator.
A very quick way to ferment cabbage.
Pitfalls: do not overdo it with salt, otherwise the cabbage will not ferment, but will simply sour and spoil. Too little salt is also bad, the taste will not be the same. The best proportion is 2 heaped tablespoons to 1 liter of water.
The obvious advantages: no need to fiddle with tubs and stones-oppression, you can cook this cabbage as soon as it ends. Eaten - done again. Enjoy your meal!

Instant pickled cabbage in a jar per day

Most housewives choose this sourdough method only for its speed and simplicity in preparation.
Composition:
White cabbage - 2 kg
Carrots - 2 pcs.
Coarse salt - 2 tbsp l.
Bay leaf
Peppercorns
Water - 1 glass
Vegetable oil - 0.5 l
Vinegar - 250 gr
Sugar - 100 gr

Preparation:

Chop the cabbage and grate the carrots on a coarse grater. Mix them together and rub them with salt - this process will extract cabbage juice.

For brine: dissolve sugar, spices, oil and vinegar in water. Boil the mixture.

Pour the mixture over the cabbage and try to compress it and cover with something heavy. In a day, delicious sauerkraut is ready. After the snack is ready, transfer it to a more convenient container, a jar, which then put in the refrigerator for storage.

Eat to your health! Enjoy your meal!

On a note
There are many valuable and useful substances not only in sauerkraut, but also in its brine. For many deviations or diseases, doctors recommend using sauerkraut brine.

Instant sauerkraut. 3-day sauerkraut recipe

Composition:
Cabbage - 1 head of cabbage
Carrots - 1 pc.
Water - 1 l
Salt - 1 tbsp the spoon
Sugar - 1 tbsp. the spoon

How to cook cabbage for three days:

Chop or shred cabbage.

Peel carrots, wash, grate on a coarse grater.

Pour carrots into cabbage.

Slightly crush, stirring with carrots grated on a coarse grater, without salt.

Store tightly in a 3 liter jar.

Prepare the brine. To do this, boil water, add salt.

Add sugar. Mix.

Pour hot brine over the cabbage. Cover the jar and put it in a bowl, as the brine will flow out during fermentation. Periodically pierce the cabbage with a sharpened stick to remove gas.
After 3 days, the three-day cabbage will be ready. Store cabbage for three days in a cool place.

Enjoy your meal!

How to ferment instant cabbage with carrots and apples for the winter

Composition:
Cabbage (preferably white cabbage) - 2 kg
Carrots (preferably sweet varieties) - 200 gr
Apples (any kind) - 200 gr
Salt - 2 tsp
Sugar - 2 tbsp. l.

How to salt instant cabbage in a jar without vinegar:

First, we need to wash all the vegetables under running water.
Then, from the cabbage, we remove the top green leaves and cut the head in half (a large head of cabbage into 4 parts). Now it must be chopped using a special shredder or a sharp knife into thin long strips of the same width.

Then, peel the carrots and rub them on a coarse grater.
For apples, too, you need to peel the peel, remove the centers, and then cut them into small slices. What size the ingredients of the recipe should be is clearly visible in the photo.
Now you need to mix the cabbage with salt and granulated sugar.

Next, we need to crush the cabbage with our hands in the manner of kneading dough until the cabbage juice is released.
Then, mix the grated carrots and apple slices with the grated cabbage. And we transfer our workpiece to a jar for fermentation.

Please note that cabbage should not fill the dishes completely. This is necessary so that during fermentation the resulting juice does not pour out of the can.
Leave the cabbage to ferment for 48 hours warm. When the cabbage is fermented, it will need to be removed to a cold place.

It is better to serve such delicious, crispy instant cabbage with finely chopped onion and aromatic vegetable oil. Enjoy your meal!

Instant pickled cabbage at home. Recipe for a delicious crispy and juicy cabbage for the winter

The perfect sauerkraut for your whole family! Delicious and quick recipe!

Enjoy your meal!

A simple recipe for quick pickling of delicious cabbage with beets for the winter

This dish is easy to prepare and not expensive. And what is very important is a healthy dish. Fermentation occurs naturally without the addition of vinegar.

Composition:
White cabbage-1 kg
Carrot-300 gr
Beetroot-300 gr
Celery-300 gr
Salt-2 tbsp. l.
Sugar-1 tbsp. l.
Bay leaf
Allspice

How to make sauerkraut with vegetables:

We begin to prepare the blank by cleaning the head of cabbage from damaged leaves, washing it in running water and chopping it.

Peel carrots, beets and celery root, rinse and three on a coarse grater.

We mix all the vegetables.

It is better to prepare the brine in advance. Pour salt, sugar with hot water. Add bay leaf and allspice to taste, bring to a boil. Let it cool to a temperature of about 18-25 degrees.

Pour the prepared vegetables so that the brine covers them completely. We keep vegetables for two days at room temperature. Stir once or twice a day to release accumulated gases.

Such sauerkraut with vegetables is best stored in the cold. It can be used as an appetizer, as well as as a dressing for borscht and salads, vinaigrettes. Enjoy your meal!
This amount of products in the recipe does not require strict adherence, you can change the ratio of products. If desired, you can add viburnum, sour apples, cranberries or lingonberries to these products. Experiment and your sauerkraut with vegetables will be much tastier.

Instant pickled cabbage. A simple recipe for pickling cabbage in a jar without vinegar

Composition:
White cabbage - large forks
Carrots - 2 pcs.
Bay leaf - 3 pcs.
Salt - 1 tbsp l.
Granulated sugar - 1 tbsp. l.

Preparation:

The recipe is very simple. We take a whole large dense cabbage and 2 carrots.

Chop the cabbage and grate the carrots and mix them. Add bay leaves and peppercorns.
And we carefully put it in the jar. Separately, pour warm boiled water into a liter jar, dissolve 1 tablespoon of sugar and salt in it. Pour water into a jar. A liter does not always fit, most often a third of a liter.

We put the jar in a bowl, because during fermentation, the water runs out of the jar. We pierce once or twice a day with a knife or stick to release accumulated gases. Cabbage is usually ready in 2 days, but there are more, you need to try.

Garnish with cranberries when serving. Enjoy your meal!

Sauerkraut with cranberries in an instant can

Composition for one keg:
10 kg of cabbage
200 grams of cranberries
a little dill
1 cup fine salt

Preparation:
Previously, cabbage was fermented in barrels. For food, we cook instant sauerkraut in jars according to the same recipe as for a barrel and we take products in the same proportions. For this recipe, in a jar with a step-by-step photo, salt only one head of cabbage, take salt and cranberries in proportion to the weight of the cabbage.

We start the preparation of sauerkraut with cranberries by removing the dry top leaves, cutting the head of cabbage in half, removing the stump and cutting the cabbage into small strips.

Place the shredded cabbage in a plastic container and add salt and stir.

Carefully crush the cabbage with your hands so that it gives juice. Then, tamp it tightly in a bowl and leave for an hour. Then, we repeat everything: we mash, we ram, we leave to stand for another hour.

Add the dill to the cabbage that gave the juice. Stir, drain the excess juice. Sometimes there is a lot of juice, but you cannot completely drain all the juice - the cabbage will be dry and not crunchy. We leave for salting for a day in a cold place. It is necessary to pierce the vegetable mass with a sharpened stick or a long knife to the very bottom several times a day, releasing gases.

At the last moment, add pure cranberries and mix gently with your hands or a wooden spatula.

Now, you can put the cabbage in jars and store in the refrigerator. Although, if you make a harvest for the winter from a large amount of cabbage, then a barrel is preferable.

Delicious sauerkraut with cranberries is served with hot dishes or as a cold appetizer. Enjoy your meal!

Instant sauerkraut with vinegar

This simple recipe is for those who like to crunch cabbage - and faster.

Composition:
White cabbage - 1 forks (or 2)
Carrots -2 pcs.
Garlic-5-6 cloves
Bitter peppercorns - to taste and desire
For the marinade:
1 liter of water
3 tbsp. l. salt
1 cup 5% vinegar
2-3 st. l. refiner. vegetable oil
2 tbsp. l. honey

Preparation:

Shred cabbage, carrots into a coarse grater. Garlic slices.

Mix everything well without squeezing the juice. If desired, put peppercorns, and, who wants, lavrushka.
For the marinade, lower the salt into the water, bring to a boil, then add vegetable oil and vinegar to the boiling brine. And as soon as the water starts to boil honey again. As you know, he does not tolerate heat treatment, so you need to try to do everything as quickly as possible.

As soon as the mixture is mixed and the water boils, immediately pour the prepared cabbage with it.
Now we put it under oppression and leave it at room temperature for 12 hours.

After the time has elapsed, we transfer it to storage jars, after squeezing a little from excess liquid. You can store it in the refrigerator or just on the balcony.

The cabbage is completely ready. Before using it, you can still fill it with aromatic homemade oil, add onion. Help yourself!

Sauerkraut is a real treasure. In winter, it often happens that you want a sour, vigorous cabbage that crunches in your mouth. This is a real salvation in winter. The guests suddenly appeared - the appetizer is ready for the table. And just like a salad, especially with fried potatoes - you will lick your fingers! In addition, sauerkraut is a very healthy product. Rumor has it that she cures all ailments. An excellent salad, a sea of \u200b\u200bvitamins and a wonderful taste, it just flies away especially in winter.

For those with a sweet tooth, I would like to advise you to look at the blog of my colleague Tatyana for delicious and quick recipes for the winter of apple jam. Good luck, until we meet again on my blog.

We offer a recipe for sauerkraut for a 3 liter jar - the same volume that is quite enough for a family to enjoy a fresh vitamin dish from the heart and not get tired of it. With cranberries and beets, Korean and Georgian style: easy to prepare every week and enjoy the variety. We will reveal the secrets of cooking delicious, spicy, crispy sauerkraut.

Classic sauerkraut in a 3 liter jar

Sauerkraut is a primordially Russian dish. Abroad, you will not find it, no matter how much you look in supermarkets. But in Russia it has been eaten for many centuries, and it was cabbage that remained the main source of vitamins in winter: when boiling and stewing, "cabbage" useful substances are destroyed, and when fermented, on the contrary, they rapidly multiply. And it is stored perfectly.

For information: vitamin P (namely, it is considered the main protector of the human immune system) in sauerkraut becomes 20 times more than in raw. Let's move from words to deeds. We will learn to ferment cabbage so that it does not taste bitter and remains crispy for a long time.

Loose porous cabbage heads are not suitable for fermentation; the head of cabbage should be dense; it is preferable to choose late varieties: they have more sugar, which speeds up the fermentation process; cabbage should have dense glossy leaves without thick veins.

For starter culture (based on 2 liters), prepare:

• slava cabbage forks weighing 2-3 kg;
• medium carrots - 2 pcs.;
• salt - 3 tbsp. l;
• a teaspoon of dill seeds (caraway seeds);
• black pepper;
• lavrushka (optional).

First, chop the cabbage. Our task is to make it as thin as possible: thick pieces will salt out much longer and the taste will be worse. You can make your work easier if you divide the head of cabbage into four parts with a sharp knife, and cut each quarter separately. We grate the carrots. Add salt to the cabbage. The calculation here is simple: for 1 kg of cabbage, it is important to put one tbsp. l salt without a slide.

You need to buy simple sourdough salt; it is important that it is large: extra will not work.

Now it is important to rinse the cabbage with salt so that it will release some juice. Add carrots to the cabbage. It is dangerous to put a lot of carrots. It will not only add unnecessary sweetness, but also give the cabbage a bad "soapy" structure. Sprinkle vegetables with cumin seeds, add pepper and lavrushka if you like them.

Wash the glass jar thoroughly, clean it with soda, scald it with boiling water. We fill a glass jar with cabbage and ram it with force. The jar should be filled up to the shoulders, but there should be room for cabbage juice. Now we cover the jar with a lid (preferably nylon with holes), and keep it in the room for three days. Light bubbles that appear on the surface and light foam will tell us that the process has started.

If the variety turns out to be low-yield, you can always add a little boiled salted water to the jar; it is important that the cabbage is completely submerged in the brine.

Every day we pierce it with a long stick (you can from land): this is how bubbles of hydrogen sulfide and carbon dioxide will come out. Forget to pierce: the cabbage will turn out to be bitter. Two or three days and you need to put it in the refrigerator or on the balcony. The appetizer is ready!

Such a simple recipe is considered a classic. From time immemorial, mothers and grandmothers have been cooking on it. He will never let you down, the cabbage always turns out delicious. It is better to serve it with onions, fragrant sunflower oil and boiled potatoes. It is such a delicious dish that no addition is required. And yes - do not forget to cook sour cabbage soup with cabbage. For winter, the dish is fabulous!

Recipe for cooking in brine for the winter

Cabbage in a 3-liter jar can be cooked in brine: the recipe helps out when there is no time to wait, but you really want cabbage. In this case, you do not need to press by hand, because the marinade will add moisture to the dish.

The ideal temperature for the fermentation process is 20-21 degrees; if the temperature in the room is lower, it will take longer to ferment, and in a too hot room, cabbage can become slimy.

We act in stages:

1. We cut the white cabbage and rub the carrots.
2. For one and a half liters of water, add a couple of tablespoons of salt, a little sugar or honey.
3. We tamp the vegetables, fill them with marinade.
4. If desired, put bay leaves, allspice or black peas between the layers of cabbage.
5. We cover the jar with a lid.
6. It is necessary to leave the jar warm for 2 days and a couple of times a day it is important to pierce it with a wooden stick, releasing carbon dioxide.

The last stage is to rearrange everything on the balcony and eat, sprinkling with fragrant sunflower oil.

Crispy cabbage in a 3 liter jar

Fermenting crispy cabbage for the winter with a slight horseradish flavor is just elementary!

We shred the vegetable in the same way as in the classic recipe, but with the difference that we will grind cabbage and carrots with our hands at the same time until the juice is abundant. Now we fill a clean three-liter jar, tamping the vegetables tightly with our fist. The jar must be filled up to the "shoulder". Put a cabbage leaf of such a size on top of the vegetables that covers the entire surface.

Sprinkle everything generously with coarse rock salt. Fill with boiled water so that the water covers the surface of the vegetables a little more than a finger thick. We put the jar on a plate: if the juice starts to run away during fermentation, the table will not get dirty. We leave it on the table for two days. After 48 hours, foam will begin to appear and it is important to remove it.

We will also pierce the cabbage with a stick several times to the very bottom of the jar, freeing it of excess carbon dioxide. Finished cabbage has a pleasant sourness, and how crunchy it is! We enjoy the dish as a salad or garnish for meat - it is just perfect for any meat dish with pork, while remaining a gastronomic classic.

Sharp option

Spicy cabbage is a favorite snack for males. And few people know: in the East, it is extremely popular. In supermarkets in Egypt, specific cabbage is sold, pickled in pieces or whole (it all depends on the size) in a company with other vegetables: beets, green beans, carrots, chili peppers.

We will prepare a quick version. To do this, add one red hot pepper, cut into slices, to the mixture of chopped cabbage and carrots. It is better to clean the seeds, otherwise the pungency will literally "go off scale" and the cabbage will turn into "rip out the eye".

Pour a liter of boiled water into a jar, add a generous pinch of rock salt and leave it warm until the fermentation process begins. After that, we wait a couple more days and remove the container in the cold.

Georgian style with beets

Georgian cuisine is famous not only for khachapuri and kharcho. Georgians have a national snack that is known all over the world, but it is easy to repeat. This is cabbage, sauerkraut with beets, spices and herbs.

Prepare a medium-sized forks of cabbage, three beets, two carrots, hot chili, garlic (you can have a lot!), A bunch of cilantro or celery (or both), salt, sugar, vinegar and drinking water. Of the spices, bay leaves, black and allspice peas, salt and sugar to taste are useful.

Cooking a snack like this:

1. We cut the cabbage in random order into pieces, in no case disassembling it into leaves. To do this, divide the surebets into quarters, and each of them into three more parts.
2. Chop the beets into slices (or three on a coarse grater), cut the carrots into thin rounds, and turn the garlic cloves into slices.
3. Put cabbage kochetki, beets, carrots and garlic in a bowl, you can put everything in any order.
4. Cut hot peppers into slices and add to vegetables.
5. Chop the greens coarsely or put the whole bunch - it will still give its aroma to the cabbage.
6. Pour everything with hot marinade made of water, spices, sugar, salt and vinegar and leave it under pressure for exactly one day.

After a day, we put the appetizer in a jar and put it in the refrigerator. The result will be a delicious, spicy dish, appropriate for any feast, especially if served with hot potatoes.

Pickled cabbage with vinegar

Pickled cabbage with vinegar comes out spicy and spicy, somewhat reminiscent of the Korean version (read the recipe below). At the same time, it is really possible to significantly simplify the process if you add a little vinegar essence diluted in water to the jar.

To prepare pickled cabbage with vinegar, fill the jar tightly, and then pour in one and a half liters of water with a teaspoon of acetic acid. Leave to marinate for a day and take a sample. It is better to add a little sugar to such cabbage, then the taste will turn out to be harmonious and piquant.

Korean style in a 3-liter can

Korean salads are a real hit on every table. They are eaten first and are especially great when cooked on their own. Korean cabbage is easy to prepare from any kind - white cabbage, cauliflower, Peking cabbage and even red cabbage: every time the taste will be delicious. It is allowed to cut cabbage as your heart desires, even in slices, even in strips, there is only one secret - in a special marinade.

Also, for cooking, we need a pod of red hot pepper, garlic, and, ideally, a special set of spices (it is sold in supermarkets and shops with goods from Asia).

We act in steps:

1. Cut the cabbage into small pieces.
2. On a long grater, three a couple of carrots.
3. Cut hot peppers into rings.
4. Heat vegetable oil (100 ml) in a frying pan.
5. As soon as the smoke appeared, we remove the oil from the fire and put the spices in it.
6. Put cabbage and grated carrots in layers in a bowl.
7. Add cloves of garlic and red pepper rings.
8. Fill with hot vegetable oil.
9. Add a tablespoon of vinegar 9% (more if you are a sour lover).
10. Let's cover everything with a small plate, put the load on top.
11. Keep warm for 10 hours.
12. We transfer to any glass container and put away in the cold.

The Korean snack, thanks to the vinegar, does not spoil for a long time. If you cook it at the end of January, then the dish is suitable for a treat on March 8th.

How to ferment cabbage for the winter in your own juice?

It is easy to ferment cabbage in your own juice if you do not add boiled water to the mixture of carrots and cabbage, but leave it to infuse and wait until the component itself releases a lot of juice. The recipe is very simple and completely repeats the classic version, although in this case you will have to wrinkle it with your hands more diligently. We crumple and repeat the sequence from the first recipe.

Cabbage juice from cabbage pickled in its own juice is an excellent remedy for skin whitening; and it also heals the gastric mucosa and you can safely drink it on an empty stomach.

Be careful: it is important to watch the cabbage in its own juice carefully, not allowing it to ferment. The fermentation process has barely begun, you need to wait a day and put it in the cold, otherwise it will oxyderate.

Hot way

Hot pickled cabbage is a kind of winter salad variation. Its great advantage is the speed of cooking. Made in the evening, and the next day serve it for dinner, for example, as an addition to pea or chicken soup. The appetizer perfectly sets off freshish thick soups. And she can also become an excellent ally of stewed potatoes: sometimes you don't need meat for such a feast.

There are no difficulties. We cook everything as in the classic recipe. Put a few cloves of garlic just between the layers of cabbage. It remains to pour hot brine.

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For the correct marinade, observe the proportions:

• salt and sugar - 2 tsp each without a slide;
• vinegar 9% - 3 tbsp. l. (a little more if you like a spicy taste);
• 50 ml of vegetable oil;
• litere of water;
• you can add any spices to taste.

Boil water on the stove, season with salt, sugar, add vinegar and vegetable oil. Pour hot brine into a jar of cabbage. We cover loosely with a nylon lid. We leave it on the kitchen table. After a few hours we take a sample - you should like the spicy and spicy cabbage.

Kvassim with cranberries

Cranberry crunchy cabbage used to be served all the time. This is a real vitamin bomb: both cranberries and cabbage are simply record holders for the content of vitamin C. We need no more than 150 g of cranberries per 3-liter jar. By the way, it is quite possible to take not fresh, but frozen berries - the cabbage will not lose from this.

An important ingredient in the recipe is natural honey; it needs to be put 3 tbsp. l; you will hardly feel the sweetness, but the taste of sauerkraut will become much richer.

1. Thinly chop the cabbage, three carrots.
2. We crumple cabbage and carrots on a cutting board (preferably wooden).
3. We put cabbage and cranberries in a jar in the following sequence: a layer of cabbage and carrots, a layer of berries, a layer of cabbage, a layer of berries, and so on until the end of the jar.
4. The last layer is necessarily cabbage.
5. In this case, it is impossible to accept cabbage with effort: the berries must remain intact.

It is not necessary to put bay leaves, peppercorns: cabbage will turn out amazingly tasty anyway. It is eaten separately, since the appetizer is self-sufficient and does not need any supplements. Cabbage is an ideal side dish for baked goose, duck and chicken.

Sauerkraut is a budget dish and can be cooked all year round. Some housewives are actively experimenting. There are fans of sauerkraut with sour apples (the Antonovka variety is ideal), there are those who sour cabbage with black and red currants. We are sure that every housewife has a signature recipe that she got from her grandmother. Experiment too, spoil your loved ones with a delicious and healthy winter dish.

There is sauerkraut. The recipes for a 3-liter can are quite simple, 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, such as 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 of bad leaves, and then finely chop, preferably 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 jar may 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 everyone who prefers extraordinary, but easy-to-prepare snacks. 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 hardly differs from the classic one. This appetizer includes a sour apple, which adds a little piquancy to the dish. 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 must be peeled and washed if necessary. After that, all vegetables should be finely chopped. It is better to chop the 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 you should press 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 ensure 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 the addition of water or vinegar.

The classic step-by-step recipe suggests making sauerkraut in a 3-liter jar or bucket. When there are a lot of heads of cabbage, it is appropriate to use a wooden barrel and prepare a tasty, juicy snack in it for the winter. If you want to pamper your family right now and add a pleasant variety to your daily menu, you should pay attention to the quick way to prepare sauerkraut. It is very simple and allows you to feast on a spicy dish in 2-3 days, without waiting for the cold season.

Those who appreciate soft shades and do not like flavors that are too harsh will love the recipes without vinegar. Fans of spicier, flavored dishes will appreciate the sugar-free cooking options with brine, garlic and pepper. No one will remain indifferent to sauerkraut and will certainly find their best, ideal recipe in our selection.

Delicious sauerkraut - a classic step-by-step recipe for a 3 liter jar

The classic recipe for sauerkraut in a 3-liter can contains a minimum of components. In addition to the most white, carrots are used, and from seasonings only salt and sugar are used. The billet has a mild pleasant taste, does not taste bitter and retains its natural juiciness throughout the entire storage period.

Essential ingredients for making classic winter sauerkraut

• cabbage - 3 kg
• carrots - 3 pieces
• salt - 1 tablespoon
• sugar - 2 tablespoons

Step-by-step instructions on how to make classic sauerkraut in a 3-liter jar for the winter season

Sauerkraut - Quick Classic Pickle and Vinegar Recipe

Following the advice of the classic recipe, you can quickly and effortlessly cook sauerkraut in vinegar brine. The ready-made homemade snack will have a pronounced piquant taste and light aroma. This product can be stored in the refrigerator for quite a long time and will be an excellent addition to meat, fish and potato dishes.

Essential ingredients for quick preparation of sauerkraut in vinegar brine

• cabbage - 3 kg
• carrots - 3 pieces
• water - 5 l
• salt - ½ tbsp
• sugar - 1 tbsp
• table vinegar - 6 tbsp

Step-by-step instructions for a recipe for making classic sauerkraut with vinegar brine

1. Remove the top leaves from the head of cabbage, and finely chop the cabbage itself.
2. Rinse the carrots under running water, dry, peel and grate on a coarse grater.
3. Place the processed vegetables in a bowl, stir gently, but do not crush. Then place the cabbage-carrot mix in jars and tamp well.
4. Heat water in a large saucepan, add salt and sugar and bring to a boil. When the liquid boils, lower the heating level, pour in the vinegar and boil.
5. When the crystals of salt and sugar are completely dissolved, remove from the stove and cool to room temperature.
6. Pour the jars with cold brine and leave them on the kitchen table until morning. In the morning, pierce with a bamboo stick to release the accumulated gas and send it to the refrigerator for storage.

Crispy sauerkraut with pickle without vinegar - a classic quick recipe

The highlight of this method of quick preparation of sauerkraut in brine is the absence of vinegar in the composition. Without it, the appetizer turns out to be more tender and practically does not have a sour taste. Another accompanying ingredient, chopped garlic, gives the dish a spicy pungency and a pleasant, memorable aroma.

Essential ingredients for a quick way to ferment cabbage in brine

• cabbage - 3 kg
• carrots - 4 pieces
• garlic - 4 cloves
• bay leaf - 4 pcs
• black peppercorns - 6 pieces
• water - 1.5 l
• salt - 2 tablespoons
• sugar - 2 tablespoons

Step-by-step instructions on how to make classic crispy cabbage with brine

1. For brine, pour water into a deep enamel pan, bring to a boil over medium heat, add sugar and salt, stir, reduce the heating level to a minimum and cook, stirring regularly, until the crystals dissolve completely. Then remove from the stove and cool to room temperature.
2. Remove the outer leaves from the cabbage, cut the head of cabbage into several parts, cut the stump, and finely chop the remaining parts.
3. Rinse the carrots in running water, dry, peel, coarsely grate, combine with kaputa and mix.
4. Pass the garlic through a press or chop it very finely and add to the cabbage and carrot mass.
5. Then put the vegetable mixture into a clean jar, layering with bay leaves and peppercorns. Tamp down firmly so that the maximum amount is included.
6. Fill the jar with cool brine so that it completely covers the cabbage. Cover the top with a wide bandage folded several times and leave at room temperature for 3 days. Pierce from time to time with a sharp bamboo stick, creating a place for the resulting gases to escape.
7. After the time has elapsed, wipe the jar of cabbage with a napkin, seal with a plastic lid and send it to the refrigerator for storage.

The classic recipe for instant sauerkraut in a jar without vinegar

Cabbage, fermented in a jar without vinegar, turns out to be moderately spicy and salty. Aromatic caraway seeds and ground coriander add bright flavors to the dish. The Bulgarian pepper included in the recipe provides the necessary juiciness and gives the appearance of the homemade snack an attractive, beautiful look.

Essential ingredients for making sauerkraut without vinegar

• white cabbage - 3 kg
• carrots - 3 pieces
• bell pepper - 2 pieces
• salt - 4 tablespoons
• cumin - ½ tsp
• sugar - 1 tablespoon
• ground coriander - ½ tsp

Step-by-step instructions on how to make sauerkraut in a jar without vinegar

1. Rinse the cabbage, dry it, remove some of the top sheets, and finely chop the remaining head of cabbage.
2. Wash, peel and grate the carrots.
3. Remove the stalk and seeds from the pepper, chop the pulp into strips.
4. Put all the processed ingredients in a deep container, sprinkle with salt, coriander and caraway seeds, and then knead with your hands so that the spices are evenly distributed.
5. Fill a clean, sterilized jar with the vegetable mass, trying to tamp the vegetables as tightly as possible. Pour the released juice there.
6. Place the container with the cabbage in a rimmed bowl and leave for 3-4 days. During this time, the snack will ferment well and become suitable for human consumption.
7. After the allotted time, seal with a plastic lid and refrigerate.

Sauerkraut for the winter in a barrel - a classic step-by-step recipe with a photo

Cabbage fermented for the winter in a barrel is considered a classic Russian dish and has a pronounced spicy-sour taste. Making such a blank at home is not difficult. The main thing is to provide it with suitable storage conditions in the future. Otherwise, the appetizer will turn sour and moldy, and all the work of the hostess will go down the drain.

Essential ingredients for preparing sauerkraut for winter in a barrel

• cabbage - 50 kg
• carrots - 2 kg
• salt - 1.25 kg
• apples - 1.25 kg
• cranberries - 1.25 kg
• cumin - 10 g
• rye flour - 50 g

Step-by-step instructions on how to make delicious sauerkraut in a barrel for the winter cold

1. Remove the top green and spoiled leaves from the heads of cabbage, cut out the stumps, rinse the pulp and chop into strips.
2. Wash the carrots in running water, peel and grate on a coarse grater. You can use a Korean carrot grater if you like.
3. Rinse, dry the apples, remove the stalk, cut the peel, remove the inner seed pod and cut into cubes.
4. Sprinkle the bottom of the salting barrel with rye flour evenly. Line the cabbage leaves on top. Then place cabbage, carrots, berries and apples in layers. Tamp each tier tightly and sprinkle it with salt and caraway seeds.
5. When the barrel is full, cover the contents with thoroughly washed cabbage leaves, then put a piece of pre-boiled cotton cloth and a carefully washed wooden circle. Place the load and place the container in a dry room with an average air temperature of + 15 ... 22 degrees.
6. After 2-3 days, the fermentation process will enter the active phase. After that, leave the cabbage for 10-15 days. To prevent gases from escaping and the workpiece not to taste bitter, regularly pierce the surface with a bamboo stick.
7. Any foam generated must be removed.
8. When the cabbage is ready, move the barrel to a colder place (optimum temperature 0 ... + 3 degrees).
9. When storing cabbage for a long time, make sure that it is always completely covered with brine. If mold appears, remove it immediately. Wash the cloth and the wooden circle from time to time and pour over boiling water to keep the barrel clean.
10. Serve cabbage on the table in a beautiful container, season with vegetable oil, onions or sugar.

Sauerkraut in a bucket without sugar - a classic recipe for the winter with a photo

You can cook sauerkraut for the winter even without sugar. It will turn out to be more salty and spicy, will acquire a fragrant taste and will delight you with a soft, unobtrusive aroma. In the cold season, such a preparation can not only be eaten as an independent dish, but also put in soups and borscht as a vegetable filling.

Essential ingredients for fermenting cabbage without sugar

• cabbage - 6 kg
• salt - 100 g
• black peppercorns - 10 pcs
• bay leaf - 2 pcs

Step-by-step instructions on how to prepare sauerkraut for winter without adding sugar

1. Rinse the cabbage, remove the top crumpled and spoiled leaves. Cut the head of cabbage into several parts, cut the stump, and chop the rest or grate on a medium grater.
2. Place chopped cabbage in a clean enamel bucket, sprinkle each layer with salt, black peppercorns, and bay leaves.
3. Then rinse the cabbage very thoroughly with your hands so that its structure becomes softer. As a result, the released cabbage juice should cover the contents of the bucket.
4. Put a wide, flat plate on top, press down with a load and leave at room temperature for 5-6 days.
5. Then pack in jars, seal with lids and store in a refrigerator, cellar or basement.