How to ferment cabbage in a 3 liter jar. Sauerkraut "pelyustka" - recipe

Good afternoon. With this article I close the summer season and the preparation of winter stocks.

I want to offer you recipes for sauerkraut, which will certainly appear on New Year's table as the main snack and which guests will praise as long as they are able to talk.

So take the time and stock up more. I'm sure they will come in handy, because New Year not far off anymore.

I picked up recipes for preparations only in jars, since in the conditions of apartments, sauerkraut in barrels and huge pots is not very convenient.

A classic cabbage recipe for the winter with brine for a 3-liter jar

Let's start, of course, with the "grandmother's" recipe, as they say, which involves a minimum of ingredients.

Ingredients:

• White cabbage - 2.2-2.5 kg
• Medium-sized carrots - 2 pcs

For brine:

• Water - 1.5 l
• Salt - 2 tbsp
• Sugar - 2 tbsp
• peppercorns and Bay leaf- optional

The quantity of ingredients is indicated for filling one 3-liter jar.

Cooking:

We start by preparing the brine. Boil water in a kettle and pour it into a saucepan. Add salt and sugar.

If you want to add spices, then you can throw a couple of bay leaves and literally five peas allspice

We leave the future brine to cool.

While it cools, we are engaged in vegetables.

We take cabbage, remove the upper green leaves and cut off a piece of the weight we need.

The cabbage must be sweet. If it is bitter, then bitterness will remain in the pickled form

We cut it into small-small strips and put it in a deep bowl, in which we will mix it with carrots.

Peel the carrots and rub on a coarse grater. Add to cabbage and stir.

Vegetables do not need to be crushed and ground, just the usual, but thorough mixing is enough.

After that, put the carrots with cabbage in a jar. We lay tightly, but do not tamp.

Now you can pour the cooled brine into the jar.

In no case do not pour boiling water, the brine should be at room temperature so as not to destroy a lot of useful substances contained in cabbage

If you have observed all the proportions, then the brine will fill the jar right to the neck.

Now begins the longest, but inevitable process - fermentation. It will last three days, during which the bank must be open at room temperature. To protect the jar from midges and other small insects, cover the neck with gauze.

During these three days, the bank will form carbon dioxide, which, going outside, will push out part of the brine. Therefore, the jar must be placed in a basin in which this brine will accumulate. And you will fill it daily.

In addition, twice a day (morning and evening) it is necessary to pierce sauerkraut with a wooden stick (for example, chopsticks) to promote a more free release of carbon dioxide.

By the end of the third day, fermentation ends. This is easy to understand by the fact that the brine stops bubbling.

Now you can close the jar nylon cover and store it in the refrigerator.

Don't forget: sauerkraut has a shelf life of 8 months in the refrigerator.

Cabbage prepared according to this recipe is crispy and very juicy. And you yourself know very well how to apply the brine after the holidays.

Delicious instant sauerkraut drenched in boiling water

This recipe Calling it "sauerkraut" is a stretch, as it skips the fermentation process that basically makes sauerkraut sauerkraut. This is more of a marinating option. But thanks to this, you spend not three days on cooking, but only one.

In general, this is a recipe for those who need a quick, but still crispy and tasty.

Ingredients for a 3 liter jar:

• Cabbage - 2kg
• Carrots - 2 pcs
• Garlic - 2-3 cloves

For marinade:

• water -3 glasses
• sugar - 1 cup
• refined vegetable oil - 1 cup
• salt - 3 tablespoons without a slide
• vinegar 9% - 1 cup

Cooking:

Shred the cabbage, grate the carrots on a coarse grater and mix with each other in a deep bowl.

When mixing, you can knead and rub the cabbage a little, but this is not important

We put the cabbage in a jar. We put it very tightly, well tamping and crushing with our hands. When all the cabbage is laid, put garlic cloves on top, cut into 3-4 parts.

We are preparing the marinade. Pour water into a saucepan and put it on high heat. Pour sugar, salt, vegetable oil into a saucepan.

As soon as the marinade boils, turn off the stove, pour the vinegar into the pan and mix well.

Carefully pour the hot marinade into a jar of cabbage up to the very neck.

The marinade is hot, the jar is cold. Pour a little so that the jar has time to warm up and does not burst

We pierce the cabbage with a wooden stick many, many times so that the marinade is evenly distributed over the jar.

Now the cabbage should cool down. But it's not very fast to do so. Therefore, we take a nylon lid and close the jar. Only not completely, but "on one side" so that there is a gap.

In this form, leave the jar at room temperature for a day or a little less, until it cools completely.

After cooling, the cabbage is ready to eat.

It should also be stored in the refrigerator under a tightly closed lid for no longer than 8 months.

Cabbage, sauerkraut for the winter as barrel pieces in a jar

And now a very original recipe that will allow you to feel the taste of cask sauerkraut, although it will be cooked in an ordinary glass jar.

Ingredients:

We need cabbage, half a roll of black "capital" bread and salt.

It is difficult to say exactly how much cabbage to take, it all depends on what pieces you will cut it in order to put it in a jar. For a three-liter jar, you will need from 1.2 to 1.5 kg of cabbage.

For brine:

• 2 liters of water
• Salt - 5 tbsp

Cooking:

We make crackers from bread. We cut it into pieces, put it on a baking sheet and send it to the oven, heated to 150 degrees for 20-25 minutes.

At this time, prepare the brine. With this, everything is simple: pour water into a saucepan, add salt and put on a strong fire.

When the water boils, turn off the stove and wait until the brine cools down. Ready.

Cut cabbage into pieces. You can make any size of the pieces, as long as these pieces fit into the neck of the jar.

Now milestone- Putting the ingredients in a jar. The procedure is as follows: we spread crackers on the bottom of the jar. Then comes a layer of cabbage. Then again crackers and cabbage again.

By this point, the jar should already be over and put another piece of breadcrumbs on top of the neck.

Then pour the brine to the very top.

The jar needs to be covered with a saucer and put away in a warm, dark place for a whole week. During this time, it will ferment well, acquire a taste barrel cabbage and will be ready for use.

For further storage cabbage should be transferred to another jar, strain the brine and pour into the cabbage. We don’t add bread to it, it has already played its role. We store the jar in the refrigerator.

Delicious cabbage recipe with apples

One of my favorite recipes is sauerkraut with apples. Very delicious combination sourness and sweetness cannot be expressed in words. Need to try.

Ingredients:

• Cabbage - 2 kg
• Carrots - 2 pcs
• Apples - 3 pieces of medium size

For brine:

• Water - 2 liters
• Salt - 4 tbsp
• Sugar - 2 tbsp

Cooking:

We clean the cabbage from green leaves and chop.

For this, by the way, it is very convenient to use a device for cleaning vegetables.

Carrots are also cleaned and grated.

Cut the apples into 4 pieces and remove the core.

When all the ingredients are ready, put them in a jar.

The sequence is as follows: spread the mixed cabbage with carrots in the first layer and fill the jar by a quarter. Then we put 4 pieces of apples in the corners. We fill the jar with cabbage and carrots and put 4 more pieces of apples. Then again cabbage almost to the shoulders of the jar, the remaining apples and again cabbage to the neck.

We do not ram the cabbage into the jar, because. still need to add brine

Speaking of brine.

It is prepared in exactly the same way as in previous recipes: water is poured into a saucepan, salt and sugar are stirred in it. The pot is placed on a strong fire until the water boils. After that, remove the pan from the stove and let the brine cool to room temperature.

After that, pour it into a jar of cabbage.

Then the cabbage will begin to ferment, so we put the jar on a saucer and leave it at room temperature for a couple of days. As in the first recipe, it is advisable to pierce the cabbage with a wooden stick a couple of times a day, for better exit carbon dioxide.

On the third day, almost ready sauerkraut with apples can be removed in cool place(for example, on a loggia), and on the fourth day it will be completely ready, you can close it with a lid and send it to the refrigerator.

Video recipe for sauerkraut with horseradish and bell pepper

And finally, a video recipe for those who still have questions. It shows how to make sauerkraut with horseradish, but the basic steps remain the same.

That's all I have today. I hope you found something new and interesting for yourself.

Thank you for your attention.

Many housewives do all kinds of blanks for the winter. And how to do without sauerkraut? After all, it is not only incredibly useful, but also delicious. There are many recipes for its preparation, but still the question arises every time: “How to ferment cabbage?” In our article we will give the best recipes.

Which recipe to choose?

Perhaps one of universal blanks is sauerkraut. Recipes for a 3-liter jar are the most popular, since it is most convenient to ferment in such dishes.

Currently, there are a lot of recipes, but among them you need to choose the one you like the most. After all, every housewife dreams that as a result of her labors, the most delicious cabbage pickled. Recipes for a 3-liter jar allow you to cook such a quantity of the workpiece that it is enough for small family. Now it is no longer customary to make sour barrels or buckets, as our grandmothers did. Modern housewives prefer to make another portion of fresh cabbage than to store it in the pantry. Moreover, there are no conditions for this in the apartment.

Of course, the classic sauerkraut is the most common, but there are many other options for its preparation. Let's take a closer look at some of them.

Classic recipe in brine

How to cook sauerkraut properly? Recipes for a 3-liter jar allow you to accurately maintain all proportions. So for cooking classic version we will need:

1. Two kilograms of cabbage.
2. Several medium sized carrots.
3. Water - 1.5 liters.
4. Two spoons of salt.
5. Black pepper (peas).
6. Sugar - 1.5 tablespoons.

The cabbage is finely chopped, and the carrots are peeled and grated. Mix the chopped vegetables and transfer to a three-liter jar. Now you need to prepare the brine. To do this, mix sugar and salt, add black pepper. If you wish, you can add some more spices. Pour the resulting mixture warm water and stir until the components are completely dissolved. Pour the finished brine into a three-liter jar. We tie the neck with a piece of gauze folded several times. Plain sauerkraut takes two to three days to cook. During this time, it is advisable to open the jar several times and try to mix its contents. This will allow the formed gases to escape. If this is not done in time, the cabbage may simply turn rotten. When using this recipe, the workpiece is soft with a slight sourness.

Traditional option

When thinking about how to make sauerkraut, it is worth remembering that it can be cooked without using brine. At the same time, the result obtained is no worse than when using the first recipe. However taste qualities will be different. Which option you prefer depends on your preferences.

Ingredients:

1. Two kilograms of cabbage.
2. Five tablespoons (tablespoons) of salt.
3. Several carrots.

Finely chop the cabbage, and peel and grate the carrots. The crushed components are thoroughly mixed and transferred to the basin. After adding salt, we begin to knead the products with our hands or with a mortar. As soon as the first juice appears, it is necessary to shift the vegetables into a three-liter jar. Due to the fact that we thoroughly crushed the cabbage and carrots, we will get far from a full jar. To make the cabbage tasty and fragrant, you can add your favorite spices. We cover the jar with gauze and wait a couple of days. For several days, it is necessary to mix the ingredients, relieving them of gases. Only in this case will you get delicious sauerkraut. The recipes for a 3-liter jar given in our article allow you to accurately observe the proportions to obtain best result. Cabbage cooked in this way is crispy and does not give off sourness.

Sauerkraut with sugar and salt

How to cook sauerkraut with sugar and salt. The recipe is quite simple. For cooking we need:

1. Big head of cabbage.
2. Salt and spices to taste.
3. Tablespoon of sugar.
4. Several medium carrots.

For cooking, we need a large bowl. Cabbage should be shredded into very thin strips. Then add sugar, salt and knead it thoroughly with your hands. We rub the carrots and send it to the bowl. Mix the ingredients and add dry dill, cumin. Then we shift the products into a three-liter jar and tamp strongly.

Then we close the container with a nylon lid and send it to a warm place for three days. Place a plate under the jar. For three days, it is necessary to pierce the cabbage with a wooden splinter, freeing it from gases. After the specified time, the jar can be removed to a cool place for storage, for example, in the basement.

Cabbage with honey

When wondering how to make sauerkraut, do not neglect original recipes. Very tasty and yet useful blank obtained by using honey. The resulting brine can even be drunk by people suffering from gastritis.

For cooking, take:

1. Two kilograms of cabbage.
2. Liter of water.
3. One carrot.
4. Honey - 2.5 tablespoons (tablespoons).
5. Bay leaf - 2 pcs.
6. Fragrant pepper.

Finely chop the cabbage, and chop the carrots into Korean grater. Mix vegetables and lightly crush with your hands. Now you can transfer them to a three-liter jar and carefully tamp. Next, prepare the marinade. Add salt and honey to hot water, let the solution cool slightly and pour it into a bowl with cabbage. We put the jar in a deep plate, because during the fermentation process, excess liquid will overflow over the edges of the vessel. We leave the jar for several days warm in the kitchen, not forgetting to pierce the cabbage daily sharp knife(for removal of gases). After a day, the workpiece can be removed in the refrigerator.

Spicy cabbage with honey

Delicious sauerkraut is obtained by using additional spices or products. If you like spices, you can cook spicy preparation with the addition of honey. Before sauerkraut, you need to prepare the brine. For this in a liter hot water add one and a half tablespoons of salt and the same amount of honey. In addition, we fall asleep ½ teaspoon of dill seeds, cumin and anise. Stir the ingredients until completely dissolved and let the solution cool slightly. In the meantime, let's prepare the vegetables. Shred cabbage ( two-kilogram head of cabbage) and a few medium carrots. We crush the chopped vegetables with our hands and transfer them to a jar.

After that, you can pour the cabbage with marinade. We leave the jar for one day in the kitchen. After 24 hours, the workpiece is ready. The recipe for quick sauerkraut allows you to get the finished product in a day. Now the snack can be put in the refrigerator and used as needed. This recipe allows you to add mountain ash, grapes or green apples, cranberries for a variety of flavors.

Country style sauerkraut

Delicious sauerkraut is obtained using an old village recipe.

Ingredients:

1. Large cabbage for two or three kilograms.
2. Cold water - 700 ml.
3. One carrot.
4. Tablespoon of honey.
5. Salt to taste.
6. Fragrant pepper.
7. Bay leaf.

We chop the cabbage, and chop the carrots on a grater (you can use a grater for Korean carrots). We put the prepared vegetables in a saucepan or bowl, add salt, bay leaf, pepper and mix the ingredients with our hands. Next, we shift the cabbage into a three-liter jar, carefully tamp and pour cold water. It must be left to ferment for two days in a warm place. After the specified time, the entire brine is drained.

The cabbage is transferred to a bowl and allowed to drain, you can squeeze it out a little before that to remove the liquid. We put the workpiece in a three-liter jar, and add honey to the brine. The mixture must be stirred until the honey is completely dissolved. After that, pour the cabbage with the marinade and leave it warm for another day. After 24 hours, the jar can be put in the refrigerator or other cool place. After three days, the dish can be served on the table.

Express recipe

If you are planning a holiday or a feast, then crispy cabbage can be the perfect snack. Yes, but that's the trouble, get ready meal won't work quickly. It will take several days to ferment.

In such cases, a quick sauerkraut recipe helps a lot. It is very simple, and the result will certainly please you.

Ingredients:

1. Large head of cabbage (2.5-3 kg).
2. Two carrots.
3. Two tablespoons of salt.

To prepare the marinade:

1. Glass of water.
2. Sugar - 100 g.
3. Sunflower oil - ½ cup.
4. Vinegar - ½ cup.
5. 10 black peppercorns.
6. Bay leaf - 10 pcs.

Shred the cabbage and chop the carrots. Then, in a deep bowl, crush the workpiece with the addition of salt until the juice appears. In a small saucepan, prepare the marinade. To do this, mix all these ingredients and bring them to a boil. Pour hot mixture over vegetables and let cool slightly.

After that, we carefully tamp the cabbage, cover it with a plate on top, setting oppression on it (it can be half liter jar water). We send the jar to the refrigerator, in a day your snack is ready. Cabbage cooked according to this recipe is incredibly tasty. But it is not recommended to use it for people who are contraindicated in acetic acid.

Cabbage with beets: ingredients

Bright and tasty sauerkraut with beetroot claims to be a table decoration. amazing quick recipe will help busy housewives cook good snack spending the minimum amount of time.

Ingredients:

1. Cabbage - 5 kg.
2. Beets - 2 pcs.
3. Garlic - 2 heads.
4. Hot pepper - 2 pcs.

For brine (based on three liters of water):

1. Sugar - 110 g.
2. Salt - 2 tbsp. l.
3. Bay leaf - 5 pcs.
4. Allspice - 10 pcs.
5. 1/3 cup vinegar.

Recipe for sauerkraut with beets

Cut the peeled pepper and garlic. Raw beets cut into thin strips. Cut the cabbage into squares (for example, 3 by 3 centimeters in size). We put all the ingredients in layers in any dish: cabbage, pepper with garlic, beets and repeat the layers. Next, prepare the brine.

Add sugar and salt to boiling water, let the solution cool and only then pour in acetic acid. Pour the solution over the vegetables so that it completely covers the workpiece. We put oppression on top, otherwise the cabbage will start to float. After four days, the snack is ready. Beautiful colour attracts housewives the very next day, but it is believed that the dish will fully acquire the aroma and taste on the fourth day.

cooking secrets

Crispy sauerkraut is the dream of every housewife. Despite the fact that everyone uses the same recipes, in some incomprehensible way the result is different. What is the reason? Probably, every housewife has her own little secrets that she does not reveal to anyone.

As you know, sauerkraut is a traditional Russian dish. Previously, cabbage was harvested in huge quantities to make it enough big family until spring. At present, we do not need so many blanks. Modern housewives enough a small amount. After all, you can always cook a fresh portion. For this reason, all recipes are designed to use three-liter jars. Such dishes are very convenient and do not take up much space in the refrigerator.

Despite the changed realities, you can still use old grandmother's tricks when cooking. It has long been believed that housewives should ferment cabbage only on "women's" days - Saturday and Wednesday (Wednesday was considered the best day). If a man takes up the preparation, then you need to start the business only on the "men's" day.

Crispy sauerkraut is obtained if you buy white heads, without dry leaves. Well, when the stump cracked a little. This speaks of the juiciness of the cabbage.

The workpiece is considered ready when the brine becomes transparent. After that, sauerkraut must be removed in a cool place. For cooking, you can use oppression, but it should not be metal. Also, pay attention to the liquid level in the jar. If upper layer cabbage is not covered with brine, it can disappear and ruin the entire workpiece.

How much salt should be put in?

Very often, novice housewives have a number of questions regarding how sauerkraut is prepared. How much salt per kg of cabbage should be put, for example? It all depends on the recipe. As a rule, the proportions for cooking are designed for a three-liter jar, which holds from 2 to 2.5 kilograms of cabbage. This means that there is less than a tablespoon of salt per kilogram of vegetables. Experienced experts recommend not to get involved in it. Over time, you will decide on your taste preferences by experience.

Instead of an afterword

In general, it is worth noting that sauerkraut is a dish that even the most inexperienced housewives. To prepare it, you do not need colossal knowledge and skills. And observing the exact proportions will allow you to get a good result.

Sauerkraut According to this recipe, it turns out very tasty, crispy, and also cooks pretty quickly! You don’t have to crush it with your hands, as it is fermented in brine. The recipe is very simple and proven over the years!

Compound:

• 2-2.3 kg white cabbage(late)
• 2 medium carrots
• 3-4 bay leaves
• a few black or allspice peppercorns (optional)

Brine:

• 1.5 liters of water
• 2 tbsp. tablespoons salt (not iodized)
• 2 tbsp. spoons of sugar

Preparation of crispy sauerkraut in brine:

1. Prepare the brine by dissolving in warm boiled water salt and sugar. (By the way, cabbage can be poured only with clean water.)
2. Peel the cabbage from the top leaves, cut into several pieces and chop with a knife, on a grater or in a combine, whoever has what.

   Shredded cabbage for pickling

3. Grate carrots on a coarse grater.

   grated carrot

4. Mix cabbage with carrots.

   Cabbage and carrots for fermentation in brine

5. Transfer this mixture to clean jar, lightly tamping (but not much). Between the layers put a few bay leaves and peppercorns.

   Cooking crispy sauerkraut

6. Pour the brine into the jar so that it completely covers the cabbage. (Depending on how you cut it, finely or large, you will need 1.2-1.5 liters of brine.)

   Filling with brine

   cabbage in brine

7. Loosely cover the jar with a lid or cover with a bandage folded several times. Put in a deep plate, as during fermentation the brine will rise and overflow.

   Cooking delicious sauerkraut

8. Leave in the kitchen for two or three days. Make sure that the top layer of cabbage does not remain without brine (when this happens, just tamp it down a little with a spoon). It is also advisable to sometimes pierce it with a wooden stick to the bottom so that the gas comes out. The fermentation time of cabbage depends on the temperature. If the kitchen is warm, then the cabbage will be ready in two days. However, heat, as well as low, has a bad effect on the fermentation process (for example, mucus may appear), it is best when it is around 20 ºС.
9. When the sauerkraut is ready, put it in the refrigerator.

That's all! Can you make sauerkraut various salads, toppings for or, or just fill it with butter and serve.

P.S. If you liked the recipe, don't forget to get notified about new recipes by mail.

Bon appetit!

Julia recipe author

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

Recipe for sauerkraut in a 3-liter jar for the winter

Almost every housewife knows the recipe for this snack. Apart from traditional method there are many others, such as beets or apples. So, how is classic sauerkraut prepared. The recipe for a 3-liter jar requires the following ingredients to prepare:

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

How to cook

First you need to clean the cabbage from bad leaves, and then chop finely, preferably into thin straws. Carrots should also be chopped. This is best done with a large grater. Mix vegetables well and then transfer to a container. For pickling, you can use not only three-liter jars but also barrels, buckets and tubs. The main thing is that the container is not made of metal.

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

When the liquid has cooled, it is necessary to pour it into a container with vegetables. Dishes with cabbage should be closed with a lid, preferably very tightly, and left for three days in a warm room. Stir during the process. This is how it's prepared classic cabbage pickled. Recipes for a 3-liter jar may differ in several components. However, the result is a very tasty and original snack.

Recipe for sourdough cabbage with beets

The recipe for sauerkraut in a 3-liter jar with brine and beets is very good, and the dish will appeal to everyone who prefers unusual, but easy-to-prepare snacks. IN this case required:

Basic cooking steps

In this case, shredding the cabbage is not necessary. It is better to divide it into squares. To do this, the head of cabbage must be cut into two equal parts. Each of the halves must be divided into 4 more pieces. Each part should be cut in half, and across. The result should be squares.

Fresh beets should be thoroughly cleaned, washed, and then cut into thin slices. Mix all vegetables. Now you can prepare the brine. To do this, pour water into a deep refractory container, and then bring it to a boil. After you can add salt, spices and sugar. The brine must be boiled for another 10 minutes. At the end of cooking, table vinegar must be added. Boil the brine for another 1 minute.

Vegetables must be laid out in jars and pour the finished marinade. In order for the pickling process to be successful, cabbage with beets should be left in a warm room for about 4 days.

That's all. Ready for a 3-liter jar can be completely different. But the taste of the snack is simply unique. You can serve sauerkraut cooked with beets in pure form or by sending vegetable oil.

Sauerkraut with apples

This recipe is almost no different from the classic. The composition of such an appetizer includes a sour apple, which gives the dish a little piquancy. To prepare sauerkraut in this way you will need:

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

Cooking steps

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

Apples also need to be peeled. First of all, you need to remove the core with bones from them. After that, the apples should be cut into slices. All chopped vegetables must be mixed in a deep container. Salt must also be added here. All components should be thoroughly rubbed so that juice appears. It is best to do this by hand.

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

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

crispy sauerkraut recipe

To prepare this appetizer you will need:

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

Cooking method

First you need to prepare the vegetables. It is better to chop cabbage into very thin strips, and grate fresh carrots on coarse grater. Prepared vegetables should be mixed in a deep container.

At the bottom of each jar it is worth laying out a bay leaf as well. It can also be done after the first layer of vegetables. Containers need to be filled with cabbage. In addition, each layer must be carefully compacted.

Now you can prepare the brine. To do this, pour water into the container and bring it to a boil. Salt must also be added here. Ready brine can be removed from heat and cool. Marinade should be poured into jars with vegetables. In this case, you need to make sure that all the air comes out of the cabbage.

Now the jars can be put in a warm place. A day later, the fermentation process will begin. From now on, the cabbage must be stirred regularly. A few days later tasty snack will be ready. If the room temperature is not high, it may take longer. But in the end it turns out sour and there are completely different ones for a 3-liter jar. However, real sauerkraut is prepared without the addition of water and vinegar.