The classic sauerkraut recipe in a 3 liter jar is the most typical and most popular of the many sauerkraut family. After all, this amount is just enough for food for several weeks for a small family. And if you need blanks in large volumes, you can ferment several cans at once, even if there is no suitable large-sized container available.

The benefits of sauerkraut for the body

No one will doubt that cabbage is very useful for the human body. And the fermentation process not only protects it from spoilage and allows it to be consumed throughout the year, but also preserves and even increases the content of many useful substances in it. It is pickling, in contrast to pickling with vinegar, that allows you to get a truly living product in which everything is useful for consumption, from the cabbage itself to the brine in which it was made.

Sauerkraut contains vitamins of group B, K and C, numerous minerals such as iron, calcium, zinc, sulfur, phosphorus, potassium, sodium and rare trace elements such as silver, molybdenum, silicon, nickel and others. And it is also rich in organic substances, without which the normal functioning of the human body is very problematic - proteins, fiber, fructose, glucose, starch, maltose, pectin.

At the same time, its low calorie content - 25 kcal per 100 g - allows it to be used with a variety of diets.

The use of sauerkraut can bring real benefits for various digestive disorders, diabetes mellitus, vision problems, nervous system, musculoskeletal system.

How to choose the right cabbage

More than half of the result depends on the choice of cabbage suitable for pickling - the taste, crispness of the finished dish, as well as its storage capacity. The most common recommendations for choosing the right cabbage for pickling are as follows:

1. Do not use early varieties for sourdough. But in the autumn period, when all the housewives start fermentation, usually on sale there are just mid-season and late varieties of cabbage, ideally suited for fermentation.
2. Heads of cabbage should not have dry or spoiled leaves, as well as damage in the form of brown or black dots.

   Attention! In no case should cabbage be frozen - nothing good will come of it in this case.

3. The heads of cabbage should be firm, firm and heavy. To check, the head of cabbage can be squeezed with your hands - there should be no feeling of airiness.
4. Many do not like heads of cabbage with a large and long stump - there is more waste. Here you can be guided by its width - heads of cabbage with a wide stump at the base are distinguished by its small size. It is good if the stump is cracked - this indicates the juiciness and crunchiness of the vegetable.
5. Choose vegetables with white leaves. A greenish tint can be present only in the uppermost 1-2 leaves, no more.
6. As a last resort, they just taste the cabbage. The best for fermentation is the one that still has a sweet, crunchy taste when fresh.

In addition, it has been noted that the most delicious cabbage is obtained from slightly flattened vertically, as if flat heads.

You should not get carried away for fermentation and the latest varieties - after all, they are intended, first of all, for long-term storage. Therefore, immediately after collection, some bitterness may be present in them, which indicates an insufficient set of sugar. Still, the best varieties for fermentation are mid-season varieties. And if you grow cabbage yourself, then Slava remains an unsurpassed leader in this regard.

Step-by-step recipes for classic sauerkraut

Even the classic sauerkraut recipe provides several ways to make it. Moreover, the choice of this or that recipe depends not only on the taste preferences of the hostess, and not even on the variety of cabbage, but also on the conditions in which this vegetable was grown.

Sauerkraut recipe for a 3 liter jar

The classic recipe does not provide for the use of any other ingredients for fermentation, except for the actual cabbage, salt and carrots. The latter is mainly used to create an attractive color composition. Therefore, for a 3-liter jar according to the classic recipe for making sauerkraut, you will need:

• a head of cabbage, weighing about 3 kg;
• one medium-sized carrot;
• 2 tablespoons preferably coarse salt with a slide.

Comment! Although the classic recipe does not require any more additives, some housewives supplement the dish with 2 tablespoons of sugar according to their taste.

This technique somewhat speeds up the fermentation process and allows you to improve the taste of the finished dish if a not very sweet vegetable is caught.

The very process of pickling cabbage in a 3-liter jar consists of the following stages.

There is a slightly different version of the classic method of making sauerkraut. It can be used if there is any doubt about the juiciness and crunchiness of the harvested vegetable.

1. At the 4th stage of cooking, cabbage is simply mixed evenly with carrots without salt, especially without pressing it down.
2. Then pour 5 liters of water into a large saucepan and dissolve 500 g of salt in it. If the salt does not dissolve well in cold water, then it must be heated and then the prepared brine should be cooled.
3. After placing small portions of the mixture of vegetables in a colander, put it in the brine for 20-30 seconds. Hold the vegetables on top so that they do not float.
4. After that, each portion, slightly squeezing out, is tightly stacked on the banks.
5. After filling the cans, all other operations are repeated until the fermentation process ends.

The classic recipe for sauerkraut per liter jar

In liter cans, sauerkraut is not often harvested according to the classic recipe. If there is no room in the refrigerator for storing large cans, then it is easier to make a larger quantity at once, and then put the ready-made snack into liter cans.

But in life there are all sorts of situations, so here is a recipe for classic sauerkraut right away, based on a liter can.

Prepare:

• a small head of cabbage, weighing 1-1.2 kg;
• a small carrot or half a medium carrot;
• 2 teaspoons of salt with top.

According to the manufacturing method, the recipe is fully consistent with sauerkraut in a 3-liter jar.

Classic pickled cabbage recipe

This recipe is convenient to use if, for some reason, you can't make delicious sauerkraut in the classical way without water. This usually happens if the cabbage was grown in the southern regions, with an abundance of sun and a simultaneous lack of water. By its nature, it is not capable of giving off such an amount of juice that would be enough for fermentation.

You should prepare:

• 2.2 - 2.5 kg of cabbage;
• 1 large carrot;
• 1.5 liters of water;
• 2 tbsp. tablespoons of salt and sugar.

Advice! Many housewives improve the taste of the finished snack by adding allspice and cumin when fermented to taste.

According to this classic recipe, sauerkraut is cooked in a jar quite quickly, due to the fact that the brine immediately penetrates the vegetables and begins to interact with them.

1. First, a brine is prepared: water is boiled with the dissolution of sugar and salt and allowed to cool to room temperature.
2. Shred cabbage in any convenient way. You can only take into account that it will not have to be crumpled, which means that the beauty of the cutting method will matter.
3. The carrots are also grated so that they look as attractive as possible.
4. Shredded vegetables are lightly mixed together and put in a jar, without tamping much.
5. Pour vegetables with cooled brine, add spices if desired.
6. Further, the contents of the jar are left to ferment at room conditions for at least three days.
7. According to this recipe, it is imperative to provide for an additional larger container, in which a jar of vegetables is placed, since excess juice will be released during fermentation. And the cabbage itself, as a result of fermentation, will float to the top of the jar.

Comment! From one three-liter jar during fermentation, up to 0.5 liters of juice can be released.

A quick classic sauerkraut recipe

Using this recipe, you can get a classic sauerkraut very quickly - literally in a day. And the whole secret lies only in the fact that cabbage made according to the previous recipe must be poured not with cold, but with hot brine. True, in this case, some vitamins and useful elements will be partially lost, but the dish will be ready for use in a short time. It should also be noted that when pouring hot water, many beneficial microorganisms that are responsible for the fermentation process can also die. Therefore, for reinsurance in the manufacture of sauerkraut in a jar according to this recipe, add acid: vinegar 9% (2 tablespoons) or lemon (1 teaspoon with a slide) for 3 liters.

Terms and conditions of storage

To store sauerkraut, you need cold - the temperature should not rise above + 3 ° + 5 ° C. In such conditions, the workpiece can be stored for several months. The main thing is to make sure that the vegetables are always covered with brine, otherwise they will darken and deteriorate in a few days.

Conclusion

The recipe for classic sauerkraut in a 3-liter jar can be used by any housewife in any conditions. After all, to obtain this tasty preparation, only the simplest and most inexpensive ingredients are required, which can be found literally everywhere.

Russian cuisine has always been famous for the variety of cabbage recipes for the winter: sauerkraut, salted in jars, in barrels. When fermenting, berries, fruits, herbs and various piquant spices are added to cabbage. Preparing sauerkraut is very quick and easy. Meet another delicious, crispy recipe. It contains many nutrients and vitamins.

A variety of dishes can be prepared from it. In my family, cabbage soup and sauerkraut borsch are one of my favorite dishes. Firstly, it's like a ready-made snack, chopping onions and watering with fragrant vegetable oil, yummy - you will lick your fingers. Secondly, sauerkraut can be stewed, this is a wonderful second dish with the addition of sausages or meat. ... I pick up cabbage in jars. Crunches - you will lick your fingers!

Sauerkraut. The classic pickle recipe

Canned Sauerkraut is the fastest recipe. You will definitely like it. Sauerkraut in brine is a great winter snack. After pouring with brine, the cabbage is ready within three hours.

Ingredients:

• white cabbage -2 fork
• carrots - 5 pieces
• salt - 3 tbsp. spoons
• sugar - 2 tbsp. spoons
• water - 2 liters

Preparation:

We cut the cabbage as you like.

Rub the carrots on a coarse grater.

We mix everything with our hands, press on the cabbage so that the juice stands out, put it in glass jars and lightly tamp it.

We put the jar in a deep bowl.

Pour 2 liters of water into a saucepan, put 3 tablespoons of salt and boil.

We are waiting for the brine to cool down.

Fill the cabbage with cooled brine to the edges of the jar.

We leave the jar open for 2 days.

We pierce the cabbage several times to the very bottom to release the air. This must be done, otherwise the cabbage will taste bitter.

On the third day, the brine must be drained into a bowl, it will still be useful to us. For the convenience of draining, we put a lid with holes on the jar.

Put 2 tablespoons of sugar in the drained brine, dissolve and pour cabbage with it.

We close the jar with a lid and put it in a cool place for a day.

Our cabbage is delicious, crispy, juicy and rich in vitamins.

You can eat it by cutting onions into it and pouring it with vegetable oil. It is great to add such cabbage to various salads, snacks, vinaigrette.

Cabbage brine is a storehouse of vitamins and minerals. It is very useful for people suffering from diseases of the digestive tract.

Tasty winter to everyone!

Sauerkraut recipe for a 3 liter jar

A very simple recipe for sauerkraut without spices. Cabbage can be stewed with onions, without onions, it is very tasty with duck meat. You can make a filling for dumplings, a simple salad.

Ingredients:

• cabbage - 4 kg
• carrots - 2 pieces
• salt - for 1 kg of cabbage 1 tablespoon of salt

Preparation:

Rub the carrots on a coarse grater.

Transfer the cabbage to a large saucepan, add salt and carrots. Tamp down a little with a wooden spatula.

Cover with sterile gauze on top.

We put a load on top (a pot of water) and leave it to sour for a day.

After a day, we remove the load, gauze and pierce the cabbage with a wooden fork, raise it a little so that the air comes out.

Tamp the cabbage well with the fist of your hand.

Cover with gauze again, put the load (pot of water), leave for another day.

Two days later, a lot of juice formed in the pan.

Remove the cheesecloth, mix the finished cabbage.

Transfer to jars, cover and store in a cool place. Cabbage can be fermented for up to 3 days.

Enjoy your meal!

Georgian sauerkraut with beets

This cabbage is very healthy. Looks nice on the table. Prepares quickly.

Ingredients:

• cabbage - 1 large head of cabbage
• garlic - 4 heads
• beets - 6 medium pieces
• dried red pepper (to taste)
• Brine: for 1 liter of water 1 tablespoon of coarse salt with a slide

Preparation:

Cut the cabbage into 4 pieces and cut each quarter into 2 or 3 more pieces so that the stump is on each piece. The core keeps the whole piece intact.

Cut the peeled beets very thinly. In order to make it pleasant to eat, cut into slices 1.5 cm thick. It is very tasty when cooked and very healthy. Peel the garlic.

We are preparing the brine, which we will pour over the cabbage. Dissolve salt in raw cold water at the rate of 1 liter of water 1 tbsp. a spoonful of salt with a slide. We breed in a 3 liter jar, 3 tablespoons with a slide of salt. If there is not enough brine, you can then top up.

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

Classic recipe plus 8 pickling recipes - Lick your fingers:

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

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

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

So, today we ferment cabbage in different ways and options, and which one I will write in the very recipe!

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

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

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

How delicious to ferment cabbage at home: secrets and tricks

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

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

God help, as they say!

Kvasim in a three-liter jar!

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

Preparation:

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

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

Well, here in general everything is simple, you immediately get a ready-made salad, you don't need to clean it far into the cellar, you can eat tomorrow!

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

Preparation:

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

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

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

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

1. Dressing for borscht for the winter

Sauerkraut without salt and sugar - a classic recipe

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

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

We put it in a jar and press down on top with oppression. A glass bottle of water is fine. Every day we take out the oppression and mix the contents.

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

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

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

Classic cooking recipe:

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

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

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

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

Let's start to ferment:

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

Great salad with onion and sunflower oil!

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

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

Prescription for a three-liter jar.

Preparation:

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

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

Sauerkraut with beets - a classic recipe for the winter

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

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

Cooking classics:

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

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

Sauerkraut: benefits and harms

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

Because it is low in calories, it is used in various diets for those who want to lose weight.

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

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

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

It is not worth dwelling on how useful this product is. At the same time, the calorie content of sauerkraut does not exceed 20 kcal per 100 grams. She diversifies our menu, because with her we also make salads, for example, an amazing vinaigrette. And how divinely delicious it is to simply mix cabbage with onion 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 look at how real sauerkraut is made, which does not contain either vinegar or sugar. It contains only everything natural and healthy 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 one is more suitable for cabbage soup and which one is more suitable for salads.

Very tasty sauerkraut for the winter according to the classic recipe

In fact, all the options for the starter culture of this vegetable are, of course, built on the classic. But the principles of preparation and ingredients differ slightly. Do this and it will be easy for you to cope with the rest.

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

Do not use only aluminum dishes for sourdough.

What we take for a twelve-liter saucepan:

• Cabbage - 9 kg.
• Carrots - 6 large
• Bay leaves - 20 pcs.
• Black peppercorns - 30 pieces
• Dill or Cumin Seed - Tastes
• Salt for pickling -3 zhmenki

Preparation:

1. I divide the heads of cabbage into halves and remove the stump, and finely chop the leaves. 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 will simplify the cooking process.

I mix all this stuff with spices and salt and begin to mix it up very carefully. So that you feel that the cabbage is beginning to give juice.

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

It is believed that cabbage will be even more delicious and crispy when pressed down on top with a washed large stone.

3. When everything is laid, put it under the press. Place a large-diameter plate on top of the cabbage, and a cobblestone on top of it, or simply place a container of water. We leave in this form for two to three days. Every day we pierce the mixture several times with a long wooden stick. It is imperative that the bitterness and the gas formed during fermentation come out.

4. Readiness can be tasted on the third day. When the smelly gas has stopped escaping, I put the finished product tightly in the cans. I close it with simple lids and put it in the cellar.

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

Instant crispy and juicy cabbage in jars

This recipe is handy by the fact that we put the white cabbage immediately into the 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 placed in some suitable bowls. Because the juice that stands out strongly will flow out of the containers.

We need:

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

Preparation:

1. I remove the stumps from the heads of cabbage, and chop the sheets arbitrarily. Next, I pass the carrots through a grater. If you have a shredder, it will be much easier to cope with this task. I add all the spices to this mixture and salt to taste.

2. Now I mix and knead it all together.

Mash it well so that the salt soaks all the chopped vegetables.

3. I tamp it into three-liter jars, so tightly that the juice starts to squeeze out closer to the neck. It will start pouring out over the top, but this is not scary, but very good. I boldly continue to touch her under the neck. To avoid flooding the table or floor, substitute a deep plate or basin.

4. Cover the jar with gauze or cabbage leaf and leave it in the room for two or three days. From time to time I will pierce this mass with a sharpened stick or a long knife. This is necessary so that bitterness and gas 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, the resulting liquid, which flows into the bowl, I pour out. And on the third day I try my work. If you are satisfied with the taste, then you have already fermented.

Be sure to crush the top layer and drain off the excess liquid. The 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 you are still damp, then we leave it to ferment for another day.

Very tasty sauerkraut with beets, like my grandmother's

For lovers of non-standard tastes, there is a method of salting with beets. Moreover, it is also for spicy lovers! I really like this cooking option, one of my favorites. However, if your family does not like hot peppers, then you can exclude it. The finished dish will still be very tasty, just not spicy.

This is a rather laborious way. Because the heads of cabbage don't even need to be crumbled. Just cut into layers along with the stump.

We need:

• Cabbage - 6 kg.
• Beets - 3 pcs.
• Garlic cloves - 40 pieces
• Salted salt - 6 rounded tablespoons
• Water - 6 liters
• Chili pepper, fresh or dried - to taste

Preparation:

1. I cut the forks into six parts. So, as in the photo below. So that the stump that holds the leaves remains with each part. Just peel the garlic, you don't 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 into thin slices of 2-3 millimeters. However, no one will stop you from chopping the vegetable just into cubes.

3. Now I put cabbage slices, beet slices, garlic cloves, whole pepper and so on in layers in a high saucepan. We put pepper as much as we like in sharpness, one can be per layer, or 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.

To put the vegetables in the brine, you need to put on a light press. You can just have a flat plate.

I cover the top with gauze so that 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'll put it in a cool place for another ten days. In our case, to 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 further dispose of it. If you eat it quickly, you can leave it in this brine. And if we store it for a long time, then it is better to drain this brine. Then pour in new, slightly salted, and put in a cool place. Look what beauty it turns out! It is also delicious and very healthy.

Homemade recipe for the winter in 3 liter jars

A wonderful recipe for the preparation was suggested to us by Olga from the video of the Cozy Corner channel. She puts chopped cabbage strips into jars without tamping and pours water.

Sauerkraut for the winter will be appetizing and crispy if cooked for the growing moon.

Olga assures that she always does just that. Check out her step-by-step recipe for homemade 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 chop up any head of cabbage. Cooking does not take long. But what a pleasure it is to eat this treat!

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

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

This is my favorite sourdough method. Because I usually have 10-15 forks for the workpiece. There is simply no time to process everything at once. And to crumble and ferment one bucket, it seems, does not take 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 kilograms of cabbage
• Carrots one kilogram
• Table salt one glass
• Cumin to taste

Preparation:

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

Cut as conveniently - even by hand, with a knife, or with a shredder.

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

2. In an enamel bucket, I knead a layer of cabbage chips. About ten centimeters. And on top I throw some carrots so that this layer shines through. I stir, pour in a teaspoon of salt and a pinch of cumin. Now you need to crush the contents of the bucket with a wooden crush. Confused until I see that the juice begins to appear.

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

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

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

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

A 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 quickly enough and without unnecessary hassle.

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

We will need:

• Cabbage forks - large
• Carrots - one medium
• Pepper mix - to taste
• Black pepper hammers - to taste
• Oregano - not for everybody

How to cook:

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

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

3. Put a piece of cabbage leaf at the bottom of each jar. Then we put the mixture from the bowl in this way: we put the layer, tamped it with a crush. Then the next one and again they talked, and so to the very neck, but not to the top. Therefore, it is very convenient to use cans of 500-700-1000 grams.

4. Now I put two pieces of cabbage leaf on top and fill it with water. If you have chlorine-added tap water, use a filter or store-bought drinking water. It is necessary to fill in so that the leaf is covered. We put a little oppression. They can be just glasses of water.

In this form, it is all stored at room temperature for a couple of days. From time to time you need to push the cabbage, pressing like a "press jar" so that carbon dioxide comes out. After a couple of days, put it in the refrigerator. And in a week you can already taste a healthy product.

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

Once upon a time, sauerkraut for the winter was prepared only in tubs. As a child, we ate it mixed with pickled lingonberries or cranberries.

Tatyana takes black bread as a leaven. A very unusual, original solution. In order to start the fermentation of such a large amount of product faster.

Isn't 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 can preserve the cabbage. These bacteria improve the functioning of the gastrointestinal tract and cleanse it.

The main property of these miraculous microorganisms is to stabilize the acidity level or PH of the body. After all, if the PH exceeds the permissible level, then the immunity falls, and the cells will soon wear out. Cabbage sourdough contains an alkali that can deal with this problem.

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

But in everything you need to know when to stop! Overeating, in any case, can lead to unpleasant consequences. And, of course, there are restrictions on the intake of sauerkraut. It is better for people with thyroid problems, with an acute stomach ulcer and hypertensive patients to consult a doctor.

You can cook such an amazingly healthy and tasty product yourself at home. To please your loved ones and yourself with a varied menu. Prepare sauerkraut for the winter according to our simple recipes and be healthy!