Sauerkraut in a jar for 3. Terms and conditions of storage

28.07.2019 Snacks

Good time to all the guests of my blog! All summer we were engaged in canning berries, fruits and vegetables. Autumn has come and we have one preparation left, without which our pantry of vitamins will be incomplete. Here, in Siberia, sauerkraut for the winter was always harvested in huge quantities. My grandmother fermented it in a wooden barrel to make it juicy and crispy.

There is no need to go into too much detail about how useful product. At the same time, the calorie content of sauerkraut does not exceed 20 kcal per 100 grams. It greatly diversifies our menu, because we also make salads with it, for example, an amazing vinaigrette. And how divinely delicious just mix cabbage with onions and sunflower or olive oil. We cook cabbage soup and borscht with it, bake pies and many other goodies.

Some of you have already cooked with me. And today we will consider how real sauerkraut is made, which does not contain either vinegar or sugar. It contains only everything natural and useful for us.

I think you can choose from these options the one that suits your taste and the principle of preparation. Or make several cans different. And then find out which is more suitable for cabbage soup, and which for salads.

Delicious sauerkraut for the winter according to a classic recipe

In fact, all variants of sourdough this vegetable built of course on the classic. But the principles of preparation and ingredients differ a little. Do this one and you will easily cope with the rest.

It is best to take enameled dishes. Although, some use plastic buckets and basins and claim that the result is no worse. I personally have nothing against plastic.

Only aluminum cookware do not use for sourdough.

What we take on a twelve-liter pan:

Cabbage - 9 kg.
Carrots - 6 large
Bay leaves - 20 pcs.
Black peppercorns - 30 pieces
Dill or cumin seed - to taste
Salt for salting -3 zhmenki

Cooking:

1. I divide the heads of cabbage into halves and remove the stalk, and finely chop the sheets. I cut the carrots into strips on a Korean grater.

In general, if there are devices for shredding and slicing, then this is very good. They make the cooking process easier.

I mix all this stuff with spices and salt and start kneading it very carefully. So that it is felt that the cabbage begins to give juice.

2. I stuff this mixture very tightly into enamel pan. I use a large wooden pusher to make it tighter. A lot of juice immediately begins to stand out and this is a good sign.

It is believed that cabbage will be even tastier and crispier if pressed down on top with a washed large stone.

3. When everything is laid, put it under pressure. Put on top, on the cabbage, a plate of large diameter, and on it a cobblestone, or just put a container of water. Leave it like this for two or three days. Every day, several times we pierce the mixture with a long, wooden stick. This is necessary so that bitterness and the gas formed during fermentation come out.

4. Readiness can be checked for taste on the third day. When the smelly gas has ceased to be released, I tightly lay out finished product by banks. close simple lids and put it in the cellar.

Cabbage ferments in different ways. Sometimes it’s ready in a couple of days, and sometimes she needs all four. Fermentation depends on many factors. From the temperature in the room, from the amount of salt put, etc.

Crispy and juicy instant cabbage in jars

This recipe is handy in that we put the white cabbage immediately into jars and ferment it right in them. It does not take time to re-transfer, which is certainly very convenient.

Banks, at the time of fermentation, must be installed in some suitable bowls. Because the strongly released juice will flow out of the containers.

We will need:

Cabbage forks - three kilos
Carrot - one large
Lavrushka - six things
Black pepper - 10 peas
Pickling salt - to taste

Cooking:

1. I remove the stalks from the heads of cabbage, and chop the sheets arbitrarily. Then I pass the carrots through the grater. If there is a device for shredding, it will be much easier to cope with this task. To this mixture I add all the spices and salt to taste.

2. Now I mix and knead it all together.

It is necessary to knead well so that the salt soaks all the chopped vegetables.

3. I ram it into three-liter jars, so tightly that the juice begins to squeeze out closer to the neck. It will begin to pour out through the top, but this is not scary, but very good. I boldly continue to crush her under the neck. In order not to flood the table or floor, substitute a deep plate or basin.

4. I cover the jar with gauze or cabbage leaves and leave it in the room for two or three days. Periodically I will pierce this mass with a pointed stick or a long knife. This is necessary in order for bitterness and gas to come out. And the more often you do this, the better. If there is no time, then at least in the morning and in the evening.

4. While the fermentation process is going on, I pour out the resulting liquid that drains into the basin. And on the third day I try my work. If the taste suits, then it has already fermented.

We definitely accept upper layer and drain off excess liquid. Juice will continue to stand out even under the lid.

We close the finished product and put it in the bins. If the taste does not suit you and you feel that it is still damp, then we leave it to ferment for another day.

Delicious sauerkraut with beets, like my grandmother's

For lovers of non-standard tastes, there is a method of salting with beets. In addition, it is also for lovers of spicy! I really like this recipe, one of my favorites. However, if your family does not like hot pepper, then you can exclude it. Ready meal It will still be very tasty, just not spicy.

This is a rather laborious method. Because the heads of cabbage do not even need to be chopped. Just cut into layers along with the stalk.

We need:

Cabbage - 6 kg.
Beets - 3 pcs.
Garlic cloves - 40 pieces
Pickling salt - 6 tablespoons with a slide
Water - 6 liters
Chili pepper fresh or dried - to taste

Cooking:

1. I cut the fork into six pieces. So, as in the photo below. So that the stalk that holds the leaves remains with each part. Garlic is easy to peel, no need to cut it.

2. I rub the beets on a combine - the nozzle is flat cells, you need to get thin plates. If there is no such nozzle or grater, then you can cut it into thin slices of 2-3 millimeters. However, no one will stop you from chopping a vegetable with just cubes.

3. Now I lay cabbage slices, beet slices, garlic cloves, a whole pepper and so on in layers in a tall pan. We put as much pepper as we like in terms of spiciness, you can have one per layer, or you can three, for example.

4. I dilute water with salt in a separate container until the latter is completely dissolved and pour it into a saucepan.

In order for the vegetables to be immersed in the brine, you need to put a light press. You can just use a flat plate.

I cover the top with gauze so nothing gets in. This whole structure will stand with us at room temperature for five days. Every day we remove the press and pierce the contents with a long knife to release gases. And then we will put it in a cool place for another ten days. In our case, on the balcony, it is already quite cold there.

5. Two weeks later, our yummy is ready. And here there are two options for how to dispose of it further. If you eat it quickly, then you can leave it in this brine. And if we store for a long time, then it is better to drain this brine. Then pour new, lightly salted, and put in a cool place. Look how beautiful it turns out! It's also delicious and very healthy.

Homemade recipe for the winter in 3-liter jars

A wonderful recipe for harvesting was suggested to us by Olga from the video of the “Cozy Corner” channel. She puts chopped cabbage strips in jars without tamping and fills them with water.

Sauerkraut for the winter it will be appetizing and crispy if you cook it for the growing moon.

Olga assures that she always does just that. Check it out step by step recipe home cooking sauerkraut for the winter.

Have you noticed what a cool shredder she has? I have no doubt that with such a tool, it is quite easy to crumble any head of cabbage. Cooking does not take much time. But what a pleasure to eat this treat!

A very easy way to ferment cabbage with brine in a bucket

Sauerkraut for the winter is easily harvested in an ordinary bucket. It is very convenient and does not require much time. And it will turn out just as tasty as with the other options. In this recipe, we will add cumin. I really like the smell of cumin. In general, you can put it in almost any workpiece. It all depends on your preferences.

This is my favorite sourdough method. Because I usually use 10-15 forks for a workpiece. There is simply no time to process everything at once. And chop and ferment one bucket, it seems, not for long. On the third day I distribute the finished product to the banks. And I'm preparing the next bucket.

We need for a ten-liter bucket:

seven kilos of cabbage
Carrots one kilogram
Salt rock one glass
Cumin to taste

Cooking:

1. I divide the forks into several parts. I remove the stalk, and crumble the sheets arbitrarily.

Cut as convenient - at least by hand, with a knife, at least on a shredder.

I rub the carrots coarse grater. All this can be done with food processor. If you have the necessary nozzles, you will save a lot of time.

2. In an enameled bucket, I crush a layer of cabbage crumbs. Approximately ten centimeters. And on top I throw a little carrot so that this layer is translucent. I mix, pour a teaspoon of salt and a pinch of cumin. Now you need to crush the contents of the bucket with a wooden pusher. Sense until I see that the juice begins to appear.

3. Rammed up to three centimeters. Here I fall asleep the next layer and do the same as with the first. And so on, until there is about 3-5 cm left to the edge of the bucket.

3. Now you need to put oppression on top. I cover the mixture with a flat plate and put a container filled with water. It costs and ferments for three days.

Do not forget to clean the plate every day and pierce it with a stick to release gases.

When it ferments and stops bubbling, you can put it in jars. Cover with simple lids and store in the cellar. Eat for health!

Delicious and healthy recipe without salt and sugar

For those who avoid salt, this cooking option is dedicated. By the way, putting less salt is really very useful when preparing any dish. You can ferment cabbage according to this recipe quite quickly and without any hassle.

Proportions, as you know, are not important here. Therefore, I write the average number of ingredients. Add more of that that you yourself love. I define this blank in small jars.

We will need:

Forks of cabbage - large
Carrot - one medium
Pepper mix - to taste
Black pepper hammers - to taste
Oregano - for everybody

How to cook:

1. I tear off a few top leaves from the head of cabbage, they will serve as the bottom in a jar and a kind of lid for the duration of fermentation. The rest is cut into large squares, and carrots in circles.

2. Put everything in a deep bowl, add spices and mix. Add pepper too, if you like. If you do not like too spicy, then pour with caution.

3. At the bottom of each jar, put a piece of cabbage leaf. Then we put the mixture from the bowl in this way: we put a layer, rammed it with a pusher. Then the next one was pushed again, and so on to the very neck, but not to the top. Therefore, it is very convenient to use cans of 500-700-1000 grams.

4. Now on top I put two pieces of cabbage leaves and pour water. If you have tap water with the addition of chlorine, then use a filter or store-bought drinking water. It is necessary to pour so that the leaf is covered. We put a little pressure. It can be just glasses of water.

In this form, it is all stored at room temperature for a couple of days. Periodically, you need to push the cabbage, pressing down, as it were, a “jar-press” so that carbon dioxide comes out. After a couple of days we put it in the refrigerator. And in a week you can already taste a useful product.

Video on how to ferment cabbage for the winter in a barrel

Once upon a time, sauerkraut was cooked only in tubs for the winter. As children, we ate it mixed with soaked cranberries or cranberries.

As a starter, Tatyana takes black bread. Very unusual original solution. In order to start fermentation faster a large number product.

Is it true that it is beautiful and unusual? And, of course, tasty and healthy! I recommend that you definitely try fermenting cabbage in oak barrels.

The benefits and harms of sauerkraut for the body

It's no secret that fermented foods benefit the body. When cabbage is fermented, lactic acid bacteria appear, and they preserve the cabbage. These bacteria improve the activity gastrointestinal tract and cleanse it.

The main property of these wonderful microorganisms is the stabilization of the acidity level or PH of the body. After all, if the PH exceeds allowable level, then immunity falls, and cells will soon wear out. Cabbage sourdough contains alkali that can cope with this problem.

Also, sauerkraut has a beneficial effect on bones, blood circulation, heart, blood vessels and skin. It is simply necessary in the cold season. And for those who want to lose weight or get rid of " orange peel". This miracle product has an anti-inflammatory effect. Contains large amounts of vitamin C and lowers total cholesterol. All this is very useful for men's health and for women's health.

But in everything you need to know the measure! Overeating, in any case, can lead to unpleasant consequences. And of course there are restrictions on the intake of sauerkraut. People with thyroid problems, with a stomach ulcer in the acute stage and hypertensive patients should consult a doctor.

This is so amazingly helpful delicious product You can cook by yourself at home. Please loved ones and yourself varied menu. Harvest sauerkraut for the winter according to our simple recipes and be healthy!

But I can't stop and I hope that I still have time before the harvesting season is over. I believe that sauerkraut is just an indispensable attribute of autumn and winter. Juicy and crispy, with carrots, apples, cranberries or cumin, sauerkraut beckons us to the table. Moreover, sauerkraut is healthier than fresh due to lactic acid bacteria that are formed during the fermentation process.

In an apartment, it is most convenient to cook sauerkraut in glass jars. But if you are a happy owner of a cellar, and you have a wooden barrel, then it would be a crime not to fill it with cabbage and ferment it to the delight of the whole family. And so that the works are not in vain, you need to carefully read helpful tips when pickling cabbage.

The main thing is to buy or grow cabbage for sauerkraut is only necessary late varieties. summer cabbage completely unsuitable for this. In summer cabbage varieties, the leaves are thinner, greener and looser. Winter varieties of cabbage are distinguished by a dense head of cabbage and white color. When choosing cabbage, pay attention that it is not too "wiry", with hard veins.
Cutting cabbage for sauerkraut should not be very small pieces. The thickness of each piece should be about 5 mm. If you shred the cabbage too much, it will become soft.
For sauerkraut, use non-iodized coarse salt.
Approach responsibly to the choice of container. For pickling, glass, wooden or enameled without chips, dishes are suitable. AT aluminum pan lactic acid, which is formed during fermentation, will react and ruin your whole business.
Cabbage should be fermented at a temperature not higher than 24 and not lower than 20 degrees. Overheat - get jelly, and in a cold room, the cabbage simply does not turn sour.
The fermentation process takes about 3 days. After that, cabbage can, of course, be eaten. But real taste classic sauerkraut will appear only after a week.
Shredded cabbage for sourdough must be pressed with something heavy, for example, 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.
So that the gases formed during fermentation do not accumulate in the cabbage, it must be pierced in several places with a wooden stick.
For storage of sauerkraut, the ideal temperature is from 0 to +2 degrees. You can transfer the cabbage to 3-liter jars and then it will be convenient to store it in the refrigerator.
Cabbage is perfectly preserved for 9 months. True, the longer it is stored, the more sour it becomes. Therefore, it is better to cook all the same in small portions.
Cabbage retains its properties only when frozen once. You can divide the sauerkraut into bags and put in the freezer.
To make delicious crispy sauerkraut, pay attention to the phase of the moon. It is best to ferment cabbage on the growing Moon, after the New Moon in 3-4 days.

To prepare delicious, crispy sauerkraut, I offer a few simple classic recipes.

Sauerkraut - a classic recipe with pickle for a 3 liter jar

In order to get a 3-liter can of sauerkraut, we need forks of fresh cabbage weighing about 2.5 kg. The simplest classic and no-nonsense sauerkraut recipe.

Ingredients:

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

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

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

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

4. We take a clean 3- liter jar and put cabbage with carrots in it, lightly tamping. We fill the whole bank. Add salt and sugar with a spoon on top of the cabbage.

5. Cabbage must be fermented in brine. Just fill the cabbage with cold unboiled water (but 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 go away. During fermentation, it is advisable to pierce the cabbage with a wooden stick at least once a day.

During 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 gauze 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 store it in the refrigerator.

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

Also a classic recipe, only here we can 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 2 kg
carrots - 1 pc.
salt - 1 tbsp. l. with a slide
sugar - 1 tsp

Shred the cabbage and carrots and put them in a deep bowl.

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

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

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

5. We close the jar with a plastic lid, put a saucer or bowl under the bottom. Cabbage ferment 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, put the finished cabbage in the refrigerator for storage.

In order for the brine to constantly cover the cabbage, you need a load from above. To do this, place inside the jar plastic cover, and put 0.5 on it 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 various ingredients. Cabbage turns out just delicious, cook and see for yourself.

Ingredients:

cabbage - 1 head of 2 kg
carrots - 1 pc.
apples (best 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

Shred the cabbage, grate 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, such as a bucket, lay the ingredients in layers. A layer of cabbage will go to the bottom, sprinkle with sweet pepper on top and lay out a layer of apples.

3. Again lay out a layer of cabbage, carrots on top, then chopped parsley and dill. Next add the chopped garlic.

4. We repeat these layers again - cabbage, peppers, 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 the cabbage with brine. We pierce the cabbage in several places with a wooden stick. We leave the cabbage for 3 days to ferment at room temperature.

After 3 days, we transfer the cabbage to clean jars and put them in the refrigerator. Delicious cabbage ready.

Sauerkraut - recipe with bell pepper and horseradish

Another recipe for sauerkraut, which uses not only traditional cabbage and carrots, but also bell peppers and even horseradish.

Sauerkraut with apples, cranberries and rowan

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

Ingredients:

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

Shred the cabbage and carrots, sprinkle with salt and grind with your hands until the juice appears.

2. We choose apples of sweet and sour varieties such as Antonovka. Cut apples into thin slices.

3. For sourdough, we will use a large enameled pan. Place the cabbage leaves in the bottom of the pot and sprinkle with peppercorns.

4. Lay layers of cabbage with carrots, then apples and generously sprinkle with cranberries and mountain ash. We repeat the layers in the same sequence and be sure to tamp 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 is laid out, put a plate of the appropriate diameter and a heavy oppression on top, for example, a jar of water.

7. To ensure the release 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 decompose it into jars and send it to 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 sauerkraut after the New Moon, which in October 2017 will occur on the 19th. So stock up on cabbage, save recipes and wish you good luck in healthy and tasty preparations.

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 tasty, juicy snack for the winter. If you want to pamper your loved ones right now and make a pleasant change in daily menu, you should pay attention to the quick way to cook sauerkraut. It is very simple and allows you to feast on spicy dish already in 2-3 days, without waiting for the cold season to come.

Those who appreciate soft shades and do not like too harsh tastes will like recipes without vinegar. Fans over spicy dishes with a pronounced aroma, cooking options without sugar, but with brine, garlic and pepper will be appreciated. No one will remain indifferent to sauerkraut and will definitely find their best, ideal recipe in our selection.

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

The composition of the classic recipe for making sauerkraut in a 3-liter jar includes a minimum of components. In addition to the white cabbage itself, carrots are used, and from seasonings - only salt and sugar. The workpiece is soft pleasant taste, does not bitter and retains natural juiciness throughout the entire storage period.

The necessary ingredients for making winter sauerkraut according to the classic recipe

cabbage - 3 kg
carrots - 3 pcs
salt - 1 tbsp
sugar - 2 tbsp

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

Sauerkraut - a quick classic recipe with brine and vinegar

Following the advice of a classic recipe, you can quickly and without special efforts cook sauerkraut in vinegar brine. Finished homemade snack will be pronounced spicy taste and light fragrance. In the refrigerator, this product can be stored for quite a long time and will be an excellent addition to meat, fish and potato dishes.

Essential Ingredients for Quick Pickled Sauerkraut in Vinegar Brine

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

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

Remove the top leaves from the head of cabbage, and finely chop the cabbage itself.
Rinse carrots under running water, dry, peel and grate on a coarse grater.
Put the processed vegetables in a bowl, mix gently, but do not crush. Then put the cabbage-carrot mix in jars and tamp well.
AT large saucepan heat water, add salt, sugar and bring to a boil. When the liquid boils, reduce the heating level, pour in the vinegar and boil.
When the salt and sugar crystals are completely dissolved, remove from the stove and cool to room temperature.
Pour jars with cold brine and leave 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 brine without vinegar - a recipe for a classic quick cooking method

The highlight of this method of quick cooking sauerkraut in brine is the absence of vinegar in the composition. Without it, the appetizer turns out to be more tender and has practically no sour taste. Another accompanying component, chopped garlic, gives the dish a piquant spiciness and a pleasant, memorable aroma.

Necessary ingredients for a quick way to ferment cabbage in brine

cabbage - 3 kg
carrots - 4 pcs
garlic - 4 cloves
Bay leaf- 4 things
black peppercorns - 6 pcs
water - 1.5 l
salt - 2 tbsp
sugar - 2 tbsp

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

For the brine, pour water into a deep enameled saucepan, bring to a boil over medium heat, add sugar and salt, mix, reduce the heating level to a minimum and cook, stirring regularly, until the crystals are completely dissolved. Then remove from stove and cool to room temperature.
Remove the outer leaves from the cabbage, cut the head of cabbage into several parts, cut out the stalk, and finely chop the remaining parts.
Rinse carrots in running water, dry, peel, grate on a coarse grater, combine with cabbage and mix.
Pass the garlic through a press or chop it very finely and add to the cabbage-carrot mass.
Then put the vegetable mixture in a clean jar, layering with bay leaves and peppercorns. Tamp tightly to include the maximum amount.
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. From time to time pierce with a sharp bamboo stick, creating a place for the release of the resulting gases.
After the time has elapsed, wipe the jar of cabbage with a napkin, cork with a plastic lid and send it to the refrigerator for storage.

A classic quick recipe for sauerkraut in a jar without vinegar

Cabbage fermented in a jar without vinegar turns out moderately spicy and salty. Bright flavors of the dish are added by fragrant cumin and ground coriander. The Bulgarian pepper, which is part of the recipe, provides the necessary juiciness and gives appearance homemade snacks attractive beautiful appearance.

Essential Ingredients for Harvesting Sauerkraut Without Vinegar

white cabbage - 3 kg
carrots - 3 pcs
bell pepper - 2 pcs
salt - 4 tbsp
cumin - ½ tsp
sugar - 1 tbsp
ground coriander - ½ tsp

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

Rinse the cabbage, dry it, remove some of the upper leaves, and finely chop the remaining head of cabbage.
Wash the carrots, peel and grate on a coarse grater.
Remove the stalk and seeds from the pepper, crumble the pulp into strips.
Put all the processed components in a deep container, sprinkle with salt, coriander and cumin, and then knead with your hands so that the spices are evenly distributed.
Fill a clean, sterilized jar with the vegetable mass, trying to pack the vegetables as tightly as possible. Pour in the extracted juice.
Place the container with cabbage in a bowl with sides and leave for 3-4 days. During this time, the snack will ferment well and become suitable for eating.
After the allotted time, cork with a plastic lid and refrigerate.

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

Cabbage fermented for the winter in a barrel is considered a classic Russian dish and has a pronounced sharp-sour taste. It is not difficult to make such a preparation at home. The main thing is to provide her 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.

The necessary ingredients for harvesting sauerkraut for the 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

Remove the upper green and spoiled leaves from the heads of cabbage, cut out the stalks, rinse the pulp and chop into strips.
Wash the carrots in running water, peel and grate on a coarse grater. If desired, you can use a Korean carrot grater.
Rinse the apples, dry them, remove the stalk, cut off the peel, remove the inner seed box and cut into cubes.
Sprinkle the bottom of the salting barrel evenly rye flour. Lay cabbage leaves on top. Next, place cabbage, carrots, berries and apples in layers. Tamp each tier tightly and sprinkle it with salt and cumin.
When the barrel is full, cover the contents with carefully washed cabbage leaves, then put a piece of pre-boiled cotton fabric and a carefully washed wooden circle. Put the load and place the container in a dry room with an average air temperature of +15 ... 22 degrees.
After 2-3 days, the fermentation process will enter the active phase. After that, leave the cabbage for 10-15 days. In order for the gases to escape and the workpiece not to taste bitter, regularly pierce the surface with a bamboo stick.
The escaping foam must be removed.
When the cabbage is ready, move the barrel to a colder place ( optimum temperature 0…+3 degrees).
At long-term storage cabbage, make sure that it is always completely covered with brine. If mold develops, remove it immediately. Wash the fabric and the wooden circle from time to time and pour over with boiling water to maintain cleanliness in the barrel.
Serve cabbage on the table in a beautiful container, seasoned with vegetable oil, onion 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 more salty and spicy, acquire a fragrant taste and delight 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 dressing.

Necessary 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 the winter without adding sugar

Rinse the cabbage, remove the top crumpled and spoiled leaves. Cut the head of cabbage into several parts, cut out the stalk, and chop or grate the rest on a medium grater.
Fold the chopped cabbage into a clean enameled bucket, sprinkling each layer with salt, black peppercorns and bay leaf.
Then wash the cabbage very carefully with your hands so that its structure becomes softer. As a result, the released cabbage juice should cover the contents of the bucket.
Put a wide, flat plate on top, press down with a load and leave at room temperature for 5-6 days.
Then packaged in jars, corked with lids and stored in a refrigerator, cellar or basement.

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

Now for the ingredients themselves. For a three-liter jar, 2-3 kilograms of cabbage is enough. Why does the weight vary so much? Yes, because it all depends on the method of chopping - the larger the vegetable is chopped, the less it can fit in a jar, since large pieces compacted quite badly.

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

How many cabbage, carrots and salt are needed for fermentation in one 3 l jar - Food - Other

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

How many cabbage, carrots and salt are needed for pickling in one 3l jar?

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

I have been sauerkraut in a three-liter jar for many years, more than 10 for sure. Therefore, I can speak about proportions based on my rather extensive experience.

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

As for the amount of salt, I always remember the advice of the person who taught me to sauerkraut: “salt just like you salt a regular salad, but a little stronger.” It usually takes me about 4-5 tablespoons of large table salt. By the way, do not forget that in no case should you use iodized salt, the cabbage will turn out tasteless.

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

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

How many cabbage, carrots and salt are needed for pickling in one 3l jar?

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

Sauerkraut in a 3 liter jar

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

Sauerkraut is an ingredient vegetable salads, it is added to cabbage soup, cabbage rolls are made with it, pies are baked. Due to the lack of heat treatment, vitamins and other vitamins are preserved in it. useful material. If the recipe is followed, such blanks can be stored for 8 months.

Cooking principles

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

To obtain delicious snack or a component for other dishes, the following recommendations must be observed:

you need to choose white varieties;
cabbage should not be cracked or damaged;
wilted leaves must be removed before cutting the head;
varieties of medium and late ripening are best processed;
initially cabbage was fermented in wooden barrels, today glass or plastic dishes are also used for this purpose;
if brine is used, then the vegetables should be completely in it;
fermentation processes are accelerated with an increase in temperature from 17 to 25 degrees;
for sourdough, vegetables are placed under a load in the form of a stone or glass vessels;
it is allowed to ferment without a load if the layers of cabbage are tightly packed in a jar;

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

Classic recipe

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

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

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

brine recipe

For sourdough, you can prepare a brine, which will require water, salt, sugar and spices. This is one of the most simple recipes getting sauerkraut:

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

Carrots (1 pc.) Need to be peeled and grated.
The vegetables are mixed, and they try not to crush them, then they are placed in a jar with a capacity of no more than three liters.
According to the recipe, the next step is to prepare the marinade. Pour 1.5 liters of water into a container and put it to boil. AT hot water add salt and sugar (2 tablespoons each), allspice(3 pcs.) and bay leaf (2 pcs.).
After the brine has cooled, they are poured over the vegetable mixture.
The jar is placed next to the battery or in another warm place. Under it is recommended to put a deep plate.
The cabbage is fermented for 3 days, after which it is moved to the balcony.
Total time until fully prepared is a week.

Sauerkraut with honey

When honey is added, the appetizer acquires a sweetish-sour taste. The process of its preparation includes several stages:

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

spicy cabbage

A very tasty appetizer is obtained if you ferment vegetables with honey and spices. Then the sauerkraut recipe takes the following form:

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

Recipe with beets

When beets are added, the appetizer acquires a bright burgundy color and an unusual taste. The fermentation process for a 3 liter jar includes the following steps:

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

Pepper and Tomato Recipe

Sauerkraut can be cooked along with other vegetables. The most delicious is the combination of cabbage, bell peppers and tomatoes. Such an appetizer is obtained subject to the following recipe:

Cabbage in the amount of 1.5 kg should be finely chopped.
Carrots and tomatoes (2 pieces each) cut into circles.
I clear the seeds Bell pepper(2 pcs.) And cut it into strips.
Garlic (3 cloves) is pressed through a press or a special garlic press. Then I cook one bunch of greens - parsley, cilantro and dill, which are finely chopped.
In boiling water (1/2 l) add salt (30 g) and stir until it is completely dissolved.
Prepared vegetables (cabbage, tomatoes and peppers) are placed in layers in a container. Between them I make a layer of carrots and garlic.
When the brine has cooled, pour it into a container with vegetables. I put oppression on top.
I sour vegetables for three days, after which I store them in a 3-liter jar.

Recipe with apples

Diversify traditional recipe adding apples will help. This recipe does not require the preparation of brine. In order for the dish to ferment, the own juice of the components is enough without preparing a brine.

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

Conclusion

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

Sauerkraut takes place in a warm place. First you need to cut the vegetables, add salt, sugar and spices. Unusual taste give the blanks honey, beets, apples. To taste, you can add cumin, bay leaf, allspice, dill seeds or herbs.

Sauerkraut (recipe needed)

Comments

today I will salt)

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

Thank you very much! does it need to be drained at the end?

rescue again.

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

Without sauerkraut - the table is empty!

The benefits of sauerkraut, especially home-cooked, can be discussed for a very long time. Many people know that it is the richest source of not only vitamin C, which is very relevant in the cold winter, but also a very extensive list of useful substances that help heal our body. Besides sauerkraut counts dietary product low calorie (especially if no sugar is used in the recipe) and high in fiber. So this dish is like marrow caviar or bell pepper lecho prepared for the winter can be put on the table at any time of the year.

Whatever they sour cabbage with berries and apples, with beets and bell pepper, hot pepper and garlic, pumpkin and rowan….

In today's article, we have collected different, but the most simple ways, including classic and instant home-cooked, which can be prepared for the winter in a 3-liter jar, in a saucepan or barrel.

How to choose cabbage for sauerkraut?

How much salt per 1 kg of cabbage is needed?

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

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

Classic old Russian recipe - very tasty

This recipe has been consistently popular in many homes for many years. Cabbage turns out crispy and juicy, and retains its properties even after freezing and thawing.

The whole secret lies in the correct proportion:

Ingredients:

white cabbage - 6 kg.

(or in another way: for 1 kg of a mixture of cabbage and carrots - 20 g of salt)

The recipe is very simple:

First of all, we chop the cabbage:

Grate carrots on a coarse grater:

Put chopped cabbage in a saucepan, sprinkle with carrots:

repeat the same thing, then sprinkle with table, coarsely ground salt:

And crush with a wooden pusher until juice appears:

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

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

Cover the cabbage with a suitable plate:

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

Leave to ferment for 3 days at room temperature

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

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

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

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

We transfer the finished cabbage to the banks:

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

No need to wait until the cabbage is completely sour - it will ferment during storage.

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

you can also sprinkle with herbs, or even add a choice of cranberries, lingonberries, or apples - the Antonovka variety.

With hot potatoes... hmmm... overeating!

Sauerkraut in a jar of 3 liters of instant cooking - per day

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

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

This is how it looked:

Sliced cabbage - 1 liter-600 gr.

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

I mashed the cabbage well and then mixed it with carrots

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

Rammed cabbage in a jar:

I remind you that the dosage here is for a 3 liter jar - as in the recipe that they gave me.

1 liter hot boiled water

1 table spoon of sugar

2 table spoon of salt

1 table spoon 70% vinegar essence

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

I have such a measuring cup, where I poured salt and sugar

cool the brine to room temperature.

In a thin stream, she poured the brine into a jar of carefully packed cabbage

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

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

I can’t resist for so long ... After a few hours I start to slowly eat it!

Season the prepared cabbage with onions and vegetable oil!

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

Usually, however, it doesn’t stay with anyone for a long time, as practice shows!

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

Recipe for salting cabbage for the winter in brine

Ingredients:

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

salt - 1 faceted glass full with a slide

Cooking:

We remove the top sheets from the cabbage, clean the carrots and make a brine - pour the salt into cold water and stir well to disperse all the salt.

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

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

Now we take handfuls of cabbage with our hands and put it in a brine with completely dissolved salt. You don't need all at once - just 2-3 zhmenki.

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

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

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

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

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

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

We leave it for 4-5 days at room temperature, during which time our cabbage should ferment, and lactic acid bacteria should stand out in it, which will preserve our delicious sauerkraut for a long time.

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

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

Sauerkraut should not be washed, no matter how salty it is, as it loses the vitamins and valuable minerals contained in it.

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

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

Eh! A good snack is sauerkraut.

And a related joke:

Sauerkraut for the winter - classic recipes delicious homemade salting sauerkraut

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

We offer a recipe for sauerkraut for a 3 liter jar - the very volume that is enough for a family to enjoy fresh from the heart vitamin dish and don't get tired of it. With cranberries and beets, in the Korean and Georgian ways, it's easy to cook every week and enjoy the variety. Let's discover the secrets of cooking delicious, spicy, crispy sauerkraut.

Classic sauerkraut in a 3 liter jar

Sauerkraut - original Russian dish. You will not meet her abroad, 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 cooked and stewed, “cabbage” nutrients are destroyed, and when fermented, on the contrary, they multiply rapidly. And yes, it keeps well.

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

Loose porous heads of cabbage are not suitable for fermentation; 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 sourdough (based on 2 liters), we will prepare:

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

First, let's chop the cabbage. Our task is to make it as thin as possible: thick pieces will be salted much longer and the taste will come out 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 rub the carrots on a grater. Add salt to cabbage. The calculation here is simple: for 1 kg of cabbage, it is important to put one tbsp. l salt without a slide.

Salt for sourdough needs to be bought simple; it is important that it be large: extra will not work.

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

Thoroughly wash the glass jar, clean with soda, scald with boiling water. We stuff glass jar 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. The light bubbles that appear on the surface and light foam will tell us that the process has begun.

In case the variety turned out to be low-juicy, you can always add a little boiled salted water to the jar; it is important that the cabbage is completely immersed in the brine.

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

Such simple recipe considered classic. It has been used by mothers and grandmothers for centuries. He will never let you down, cabbage always turns out delicious. Serve it better with onions, fragrant sunflower oil and boiled potatoes. It's so tasty dish that no padding is required. And yes - do not forget to cook sour cabbage soup with cabbage. A fabulous dish for winter!

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 sourdough process is 20-21 degrees; if the temperature in the room is lower, it will ferment longer, and in a too hot room, cabbage can become slimy.

We act in stages:

We cut white cabbage and grate carrots.
For one and a half liters of water, add a couple of tablespoons of salt, a little sugar or honey.
We tamp the vegetables, fill them with marinade.
If desired, put bay leaves, allspice or black peas between the layers of cabbage.
We cover the jar with a lid.
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, pouring fragrant sunflower oil on it.

Crispy cabbage in a 3-liter jar

Fermenting crispy cabbage for the winter with a slight taste of horseradish is simply elementary!

We chop the vegetable in the same way as in the classic recipe, but with the difference that we will rub the cabbage and carrots with our hands at the same time until the juice is plentiful. Now we fill a clean three-liter jar, tightly tamping the vegetables with a fist. The jar must be filled to the "shoulders". Put vegetables on top cabbage leaf large enough to cover 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 several times with a stick to the very bottom of the jar, freeing it from excess carbon dioxide. Ready cabbage It has pleasant sourness and how it crunches! We enjoy the dish as a salad or side dish for meat - it is just perfect for any meat dish with pork, remaining a gastronomic classic.

spicy variant

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

We will prepare an option for hastily. To do this, add one red hot pepper, cut into slices, into a mixture of chopped cabbage and carrots. It is better to clean the seeds, otherwise the sharpness will literally “roll over the top” and the cabbage will turn into “pull out the eye”.

Pour a liter of boiled water into a jar, add a generous pinch rock salt and keep 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 national snack, which is known to the whole world, but it is easy to repeat. This is cabbage sauerkraut with beets, spices and herbs.

Let's prepare a medium-sized fork of cabbage, three beets, two carrots, hot chili, garlic (you can do a lot!), a bunch of cilantro or celery (or both), salt, sugar, vinegar and drinking water. From spices, bay leaves, black and allspice peas, salt and sugar to taste are useful.

We prepare a snack like this:

We cut the cabbage in random order into pieces, in no case disassembling it into leaves. To do this, we divide the forks into quarters, and each of them into three more parts.
We chop the beets into slices (or three on a coarse grater), cut the carrots into thin rounds, and turn the garlic cloves into slices.
In a bowl, put the cabbage kochetki, beets, carrots and garlic, you can lay everything in any order.
Cut the hot pepper into slices and add to the vegetables.
We chop the greens coarsely or put the whole bunch - it will still give its flavor to the cabbage.
Pour everything with hot marinade from water, spices, sugar, salt and vinegar and leave it under oppression for exactly a day.

After a day, we transfer the snack to a jar and put it in the refrigerator. It will turn out 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, we fill the jar tightly, and then pour in one and a half liters of water with a teaspoon 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 jar

Korean salads are a real hit on every table. They are eaten first, and are especially great when they are cooked on their own. Korean cabbage is easy to prepare from any type - white, cauliflower, Peking 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:

We cut the cabbage into small pieces.
On a long grater, three a couple of carrots.
Hot pepper cut into rings.
Heat vegetable oil (100 ml) in a frying pan.
As soon as smoke appears, remove the oil from the fire and put spices in it.
In a bowl, put cabbage and grated carrots in layers.
Add garlic cloves and red pepper flakes.
Pour in hot vegetable oil.
Add a tablespoon of vinegar 9% (more if you like sourness).
Cover everything with a small plate, put a load on top.
Keep warm for 10 hours.
Transfer to a glass container and refrigerate.

Korean appetizer, thanks to vinegar, does not deteriorate for a long time. If you cook it at the end of January, then the dish is suitable for treats on March 8.

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

Ferment cabbage in own juice it’s easy if you don’t 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 classic version, although in this case you will have to knead it harder with your hands. Mnem and repeat the sequence from the first recipe.

Cabbage juice from sauerkraut in its own juice is an excellent remedy for skin whitening; and it also heals the gastric mucosa and can be safely drunk on an empty stomach.

Be careful: it is important to watch cabbage in its own juice carefully, not allowing it to ferment. As soon as the fermentation process began, you need to wait a day and clean it in the cold, otherwise it will peroxide.

hot way

Hot pickled cabbage is a kind of variation winter salad. Its great advantage is the speed of preparation. 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 it can also become a great ally of stewed potatoes: for such a feast, sometimes, meat is not needed.

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

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For the right marinade keep the proportions:

salt and sugar - 2 tsp each without a slide;
vinegar 9% - 3 tbsp. l. (a little more if you like 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 the hot brine into the jar of cabbage. We cover loosely nylon cover. We leave it on the kitchen table. After a few hours we take a sample - spicy and spicy cabbage you should like it.

Kvasim with cranberries

Crispy cabbage with cranberries used to be served all the time. This is real vitamin bomb: both cranberries and cabbage are simply champions in 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 - cabbage will not lose from this.

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

Finely chop the cabbage, three carrots.
Mnem cabbage and carrots cutting board(preferably wood).
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.
The last layer is necessarily cabbage.
In this case, it is impossible to crush cabbage with effort: the berries must remain intact.

It is not necessary to put bay leaves, peppercorns: cabbage will turn out amazingly tasty without that. It is eaten separately, as the appetizer turns out to be self-sufficient and does not need additions. Cabbage - perfect side dish to roast goose, duck and chicken.

Sauerkraut - budget dish and you can cook 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 ferment cabbage with black and red currants. We are sure that every hostess has signature recipe which she inherited from her grandmother. Experiment and you, indulge your loved ones with a tasty and healthy winter dish.