How to ferment cabbage in a liter jar. Sauerkraut - delicious classic recipes for the winter

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. A quick sauerkraut recipe allows you to get 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. Awesome quick recipe busy housewives cook good snack, spending minimal amount 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. A small amount is enough for modern housewives. 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 can take on. To prepare it, you do not need colossal knowledge and skills. And observing the exact proportions will allow you to get a good result.

Hello dear readers and subscribers of the blog! What do you think is the last of the blanks I usually do? Of course, sauerkraut. Since the most delicious cabbage, as they say, should be cut from our gardens at the first frost, which means that it falls on such a time period as October, or November, depending on where you live.

Without this treasure, not a single, or rich cabbage soup, which my whole family simply adores, can be cooked. Therefore, today, I dedicate this note to salting sauerkraut for the winter.

Choose any recipe you like and make this dish, because compared to other types of preparations, it is the easiest and fastest to prepare. Minimum effort, maximum enjoyment. And then after all, you can not only make soup from it, but also use it in and in pies, I really like to make bigus or fry it with potatoes.

This is my favorite version of cabbage, as it was prepared according to the GOST technology of those times, namely 1956 back then in the USSR. Probably in every house there are such recipes, so I have such an old book that I cherish, this is how my mother and grandmother cook.

The most important thing is that this option does not require much time from you at all, and a lot of importantly diverse products. It perfectly combines only cabbage, carrots and salt. Without any seasonings and spices, as well as without the addition of vinegar.

We will need:

• cabbage - 3 kg
• carrots - 300 g
• salt - 75 g

Cooking method:

1. Chop the cabbage by hand, or on a special grater, depending on how much you are going to prepare.

2. Grate the carrots coarse grater.

Important! According to GOST carrots, 10 percent of the total mass of cabbage is taken. Therefore, consider yourself for 1 kg of cabbage this is 100 g of carrots. Salt is taken 2 - 2.5 percent of the mass of cabbage, 25 g is required for 1 kg of cabbage.

Mix shredded cabbage with salt and knead it well with your hands.

4. After the cabbage has released the juice and began to shine, it's time to mix it with carrots.

5. Now transfer the entire vegetable mass to the pan. Take a lid with a diameter smaller than the pan itself. Put her in plastic bag or a bag and cover the cabbage with it.

6. Put oppression on top of a plate or lid. Commonly used three-liter jar with water.

7. In this form, cabbage should stand for 3 days when room temperature.

Important! To make sauerkraut tasty, you need to release it with a wooden stick carbon dioxide. That is, on the surface of the cabbage, make punctures several times during the day. And most importantly, if you do not know why your cabbage is bitter, so here is the solution for you, all because of this chemical process.

Therefore, it is very important that carbon dioxide escapes, and the finished dish does not taste bitter.

8. After three days, place the cabbage in a jar or jars. But, remember that you first need to stir the whole mass with your hands again so that carbon dioxide comes out to the end.

Using a special funnel, arrange in jars.

9. Juice, or you can say brine, marinade, which stood out, fill the jars.

10. close nylon lids and put in the refrigerator. You need to store such cabbage in cool place, a cellar or refrigerator is best suited so that the fermentation process does not resume and the finished sauerkraut does not peroxide.

This is such a simple and cool cooking option! Bon appetit!

Video: Cooking crispy and juicy sauerkraut at home

I found a similar cooking option in this video so that you can once again see live how and what is being done. But, remember one more trick, if you take a lot of carrots, according to the wrong proportions, such as by eye, then the result may not upset you much. Since if you shift the carrots, then the cabbage will lose its crunchiness, it will not be so crunchy and will become soft.

Quick recipe for sauerkraut in a jar

So light and one of the best options salting cabbage at home very fast and in an instant way. This is certainly not in 15 minutes, but on the third day you can already use it, can you imagine?! Add your favorite spices for variety and flavor enhancement.

The secret and super feature here is that the brine will be prepared separately, but do not be afraid, there is nothing difficult in this, everything is very simple and easy. Well, of course, as soon as the brine, the marinade gets into the cabbage, the very phenomenon called fermentation or pickling will begin, with this method I speed up this process and the dosage of salt will be slightly higher than always. That's the whole trick of science))).

We will need:

• cabbage - 2-3 kg per 1 three-liter jar
• carrots - 2 pcs.
• Bay leaf- 2 pcs.
• salt - 4 tbsp
• dill seeds - optional
• pepper - to taste

Cooking method:

1. Get busy first preparatory work vegetables. Wash cabbage and carrots well.

Next, chop or cut the cabbage with a knife, it usually looks something like a thin straw, although I have seen other options for salting with petals and pieces, but it seems to me that this is not appropriate if used for common use somewhere in the dishes, although everything is possible. It depends on what purpose you are doing this workpiece.

2. Next, grind the carrots on a grater or using a special nozzle in a food processor.

3. Mix the cabbage with carrots, do not be afraid to wrinkle, the mass should turn out to be uniform so that the juice begins to appear.

It is in it that the cabbage will ferment. Add allspice, bay leaf and dill seeds. Cabbage should lie in the container tightly enough. IN this case capacity is 5 liter.

Important! Salt is taken only stone, coarse grinding, and not fine.

Stir the jar of water until the salt is completely dissolved. And then pour cabbage with this solution. Since all vegetables should be completely covered with brine, make another of the same jar of brine. Or you could immediately take a 2 liter jar and add 4 tablespoons of salt and water to it.

6. Well, now the water completely covered the cabbage. Take a lid or record and make a weight on it, put a jar with plain water. The next day, after she stays warm for a day, fermentation will begin.

And then you will need to use a spoon or stick to push the cabbage apart and release gas so that it does not taste bitter. You need to do this several times during the day. So all the days until the end of fermentation.

7. On the third day, it will completely turn sour, gases will no longer be released.

Important! I also forgot to say, put another one under any container, since in the process of fermentation it will additionally begin to release its brine, which means that the liquid will increase and it will run.

8. Here is another interesting one original version cooking, try it, very tasty! Store in a cool place in the refrigerator so that it does not become sour and vigorous.

Delicious sauerkraut in 3 liter jars for the winter

Want to make tender, juicy and crispy cabbage? Then this is for you step by step description with a photo, just to help. The recipe is tried and true.

We will need:

• cabbage - 1 head 2 kg
• carrots - 2 pcs.
• salt - 2 tablespoons with a slide
• sugar - 1.5 tbsp
• water - 1.5 l

Cooking method:

1. First of all, cut the cabbage in half, remove the stalk. Cut very, very finely, at least try to cut it that way.

Important! If you take a young cabbage, then the harvest from this will only be juicier and more tender. Because old cabbage tends to be tough.

Next, take the carrots of the current crop, and not the old one, so that it is juicy. Carrots can be rubbed on an ordinary coarse grater, but in general it is better on a grater for Korean carrots to make it thin. Mix the vegetables with your hands, squeeze the cabbage so that it releases the juice.

2. After that, take a 3 liter jar. And in the morning, use improvised means, such as a rolling pin))). So that there is a maximum of cabbage with carrots in the jar and a minimum of air.

3. Make a marinade or brine. Pour 1.5 tablespoons of sugar and 2 tablespoons of salt into 1.5 liters of water. Stir with a spoon, or cover the jar of water with a lid and sausage, shaking until all dry ingredients are dissolved.

4. Pour cabbage with this mixture, also straight to the maximum, just like in the picture. Leave in a warm place, after one day bubbles will appear. This means that the fermentation process has begun.

5. Therefore, take and speed up this process yourself, pierce with a stick or other object, in the form of a knife, to release the gas. You will immediately see that the brine is sinking.

Do this procedure at least 3-4 times a day. As the bubbles appeared, so immediately pierce it))). After three days, close the lid and put in a cool place.

6. This is such a nice cabbage turned out, then you can fill it with vegetable oil and onions, and use dill as a decoration. Bon appetit!

Sauerkraut with apples

Well, this option, a hero, so to speak, immediately comes to mind our Rus' and the grandmother’s oven. Cabbage will be fermented in a Russian tub barrel, as in the good old Slavic times, and even with apples.

We will need:

• cabbage - almost 20 kg
• Antonovka or Bogatyr apples - 2 kg
• carrots - 1.5 kg
• salt - 70 g per 3 kg of cabbage

Cooking method:

1. Finely chop the cabbage, cut the carrots into strips or rub on a grater. Then mix everything in a deep container and add salt, knead well so that the juice stands out. Next, place in a barrel.

2. Next, cut the apples into thin slices. Stir gently so as not to damage the fruit.

Important! Before slicing apples, wash them well and remove the cores.

3. Then cover with a lid and put a stone or something like that.

4. Leave in a warm place, after a while you will see bubbles, this is how it should be.

Important! The main thing is not to miss this moment, because if you do not remove the bubbles in time, then bad smell and aroma, and, accordingly, taste.

5. To do this, remove the oppression and pierce the cabbage with a stick.

After three days, remove the sauerkraut in a cool place in the cellar or on the balcony. And after two weeks you can eat it! Yum yum, just delicious! The longer it sits, the better it will ferment.

Cabbage, sauerkraut

Impressed? When I first tried such a thing, I said “class!” This is a Serbian technology, it is light and time-saving, you don’t need to chop anything, but you will have to wait much longer than usual for readiness. Then cabbage rolls are prepared from such whole cabbage, in Serbia they are called sarma.

As they say, live a century, learn a century, and that's true))). Approximately 1.5 kg of salt is taken for 20 kg of cabbage. Carrots are not used in this form.

We will need:

• cabbage - 12 kg
• non-iodized salt - 800 g

Cooking method:

1. Wash the cabbage well, remove the bad contaminated leaves.

2. Cut out the stumps. Take a head of cabbage and cut off this place with a knife, as shown.

3. Hold the knife slightly obliquely so that it cuts out in a pyramid. You will not remove the entire stump, only the top.

4. Place the head in the tank or large saucepan and sprinkle the cut with salt. Do this with all heads. And leave them like this until tomorrow, until the next day.

5. After this time, the salt will change a little, it will absorb the cabbage moisture.

6. Now cut the cabbage in half and place in a bowl or pan. For 10 kg of cabbage, 0.5 kg of salt is taken, of which 300 g will be used to fill the holes in the stalk and 200-250 g for brine, fill the container with water (5 l). Put oppression (5 kg) on ​​top and let stand for a couple of days (2 days) in a warm place.

Interesting! You can put apples in there, a few pieces.

7. During this time, gurgling will begin in the pan, it will begin to ferment. Therefore, after two days, drain the brine into another container. This is done so that the brine is enriched with oxygen and fermentation is more active. Next, place the cabbage again in the same poured brine and put oppression. This procedure is done once a day. It will be completely ready in 2 weeks.

8. Store in the cellar and until spring it will need to be eaten.

Bonus: sauerkraut with beets

Ecologically clean and very tasty cabbage without vinegar with beets and carrots. Well, just lick your fingers, and look how it looks on a plate, it’s just fantastically pretty and awesome:

I can also advise those who have very little space in the cellar to store cabbage not in jars, but in bags, but air will need to be removed from them, special device, i.e. done under vacuum. That's all for me, I hope now you have learned how to properly make sauerkraut for the winter in different ways.

Happy and delicious discoveries! See you all! Bye bye!

Sauerkraut in a jar must be kept on the shelf of a thrifty hostess, because with this delicacy you can make a whole lot of delicious and healthy treats for the whole family. This product has unique properties- contains a record amount of vitamin C and is low in calories. Also, sauerkraut contains calcium, B vitamins, phosphorus, potassium, iron, etc. At the same time, there are much more of them than in fresh white cabbage. The fact is that during fermentation, special trace elements are released in vegetables that provoke the production of nutrients.

Each culinary specialist eventually has his own favorite way to cook sauerkraut in jars. This may be the simplest recipe with only vegetables and salt. Also, brine is often used for fermentation, adding sugar to the jar and boiled water. If we are talking about quick cooking, then you can add a little vinegar or vinegar essence to them.

To make sauerkraut in a jar more juicy and tasty, salt carrots, apples, cranberries, beets, horseradish, etc.. e. Garlic and red pepper are added for spiciness, and a wide variety of spices for flavor. The cabbage itself can be cut into thin strips, small squares and even large pieces by simply dividing the head of cabbage into several parts.

Sauerkraut is prepared in a jar from several hours to several weeks, depending on the characteristics of the recipe. After that, it is stored in a cool place or immediately used to make soups, pies or salads.

The secrets of making perfect sauerkraut in a jar

Sauerkraut in a jar is one of the most colorful dishes Russian cuisine. The number of recipes is constantly increasing, because each housewife adds her own to this delicacy. secret ingredients and spices. For basic rules, how to cook sauerkraut in a jar, and then experiment with this dish at your own discretion, you should remember the following culinary notes:

Secret number 1. The ideal fork of cabbage for fermentation is round, not flattened, light green or white in color and fresh smell. It is this vegetable that will turn out to be as juicy and tasty as possible.

Secret number 2. Be sure to pierce the sauerkraut in the jar with a knife or wooden stick in several places throughout the cooking time. This will remove excess gases that will definitely appear during fermentation. If this is not done, the cabbage may turn out bitter.

Secret number 3. In no case should salt containing iodine be used for sauerkraut. This will make the vegetables too soft and tasteless. It is also recommended to choose salt with large or medium grains.

Secret number 4. Store ready-made sauerkraut in a jar at a temperature not lower than 0. Frost spoils the structure of vegetables, and they cease to be crispy.

This recipe is familiar to many housewives, but in this case, pickled apples will also complement the cabbage. They need to be chosen from sour varieties, take hard fruits so that the fruits do not lose their shape. Apples give cabbage a spicy sourness and pleasant aroma. The ingredients are designed for exactly one 3-liter jar. It is very convenient to ferment cabbage in such a container, because it is much easier to store it in a small kitchen space. Vegetables being prepared own juice, without adding water.

Ingredients:

• 2 kg of white cabbage;
• 400 g carrots;
• 4 apples;
• 5 bay leaves;
• 10 peas allspice;
• 20 black peppercorns;
• 70 g of salt;
• 70 g sugar.

Cooking method:

1. Chop the cabbage into thin strips, grate the carrots on a coarse grater.
2. Mix cabbage with carrots in a deep bowl, add salt and sugar to them.
3. Cabbage and carrots are thoroughly rubbed with sugar and salt until the juice is released.
4. Pour both peppercorns and bay leaves into a common bowl, mix.
5. Remove the core from apples, cut each fruit into 4-6 parts.
6. Put the first portion of cabbage in a jar and tamp it well, then add a layer of apples.
7. So fill the jar, alternating vegetables and fruits, leaving about 4 cm to the top.
8. Cover the jar with a lid, keep at room temperature for 3 days, then for another 7 days in a cool place.
9. pierce cabbage every day wooden skewer to the very bottom.
10. Store the finished dish in a cool pantry or in the refrigerator, squeeze the juice from the vegetables before serving.

Interesting from the network

More often modern housewives prepare sauerkraut with beets. Some are attracted by the taste of this dish, while others are fighting for a mouth-watering appearance. Bright pink snack invariably attracts the attention of guests and very quickly disperses on plates. In addition, sauerkraut in a jar according to this recipe always turns out crispy, regardless of the variety. Ideally, this blank is suitable for making vinaigrette. In sauerkraut prepared according to this recipe, all useful material, because the brine is added to the jar warm, but not hot.

Ingredients:

• 1.5 kg of white cabbage;
• 300 g of beets;
• 1.5 liters of water;
• 300 g carrots;
• 1 clove of garlic;
• 2 tbsp. l. salt;
• 1 ½ st. l. Sahara;
• 2 bay leaves;
• 5 black peppercorns.

Cooking method:

1. Cut the head of cabbage into four parts, then each part into approximately equal squares.
2. Using a carrot grater, grate beets and carrots in Korean style.
3. Crush the garlic with a knife and put it on the bottom of a three-liter jar.
4. Next, fill the jar with vegetables, alternating cabbage and a mixture of beets and carrots.
5. Pour water into a saucepan and bring to a boil, add salt and black peppercorns.
6. Put bay leaves in the brine, boil a little and cool the contents of the saucepan to 80 degrees.
7. Pour the brine into a jar with cabbage and beets, let the vegetables stand for 2 days at room temperature.

The quickest sauerkraut recipes definitely include vinegar. So the fermentation process begins much earlier, and the vegetables are ready in just a couple of hours! For admirers of sauerkraut, this cooking method will be a real salvation, because it eliminates the painful expectation of your favorite dish. With cranberries, the blanks will become simply amazingly tasty and fragrant, and besides, they will look very presentable on the table.

Ingredients:

• 1 kg of white cabbage;
• 3 carrots;
• 500 ml of water;
• 150 g cranberries;
• 10 st. l. vinegar;
• 1 st. l. salt;
• 4 cloves of garlic;
• ½ cup vegetable oil;
• ½ cup sugar;

Cooking method:

1. Peel the cabbage from the top leaves and remove the stalk.
2. Finely chop the cabbage, grate the carrots, chop the garlic with a press.
3. Mix cabbage, carrots, garlic and cranberries, transfer the resulting mixture to a jar.
4. Bring water to a boil and immediately add salt to it, vegetable oil, sugar and vinegar.
5. Boil the brine again and pour it over the vegetables.
6. Put oppression on the cabbage and hold it for 3 hours.

The classic recipe uses the usual table vinegar, but with apple or grape it will turn out even tastier and more aromatic! For the rest, everything is prepared in the old fashioned way - cabbage and carrots are poured with the most simple brine and kept at room temperature. For this sauerkraut, 24 hours will be enough, so it can be considered a speedy recipe.

Ingredients:

• 2 kg of white cabbage;
• 800 g carrots;
• 6 art. l. apple cider vinegar;
• 2 tbsp. l. salt;
• 1 st. l. Sahara;
• 1 liter of boiled water;
• 3 bay leaves.

Cooking method:

1. Chop the cabbage and mash with your hands to extract the juice.
2. Grate carrots, mix with cabbage.
3. Add pepper and bay leaves to the bowl with vegetables, mix again.
4. Place all ingredients in a jar and pack tightly.
5. Boil water, dissolve sugar and salt in boiling water.
6. Then add vinegar to the brine, mix and pour the cabbage with the resulting marinade.
7. Gently stir the contents of the jar with a spoon so that all the air comes out and the brine is evenly distributed over all the vegetables.
8. Close the jar with a lid and leave for a day in the refrigerator.

Pickled cabbage looks much more attractive than just shredded. As a result, it turns out a full-fledged snack that does not require additional ingredients to serve. According to this recipe, sauerkraut in a jar will be spicy, with piquant aroma. Before transferring to glass container, you will need to hold the vegetables in enamelware under oppression.

Ingredients:

• 10 kg of cabbage;
• 9 liters of water;
• 2 tsp cumin;
• 500 g carrots;
• 2 hot capsicums;
• 4 heads of garlic;
• 400 g of salt;
• 800 g sugar.

Cooking method:

1. Remove the top leaves from the cabbage, cut the stalk.
2. Cut the cabbage into large pieces and put in an enameled bowl.
3. Mix water with salt, pour over cabbage.
4. Put oppression on the cabbage and keep it for 4 days at room temperature.
5. grind hot peppers and garlic, grate carrots, mix everything with cabbage, add cumin and put the appetizer in jars.
6. Strain the brine remaining in the enamel bowl and bring to a boil, add sugar to it and pour into jars.
7. Sour cabbage for another 3 days at room temperature, periodically releasing gases from the jar with a wooden skewer.

Now you know how to cook sauerkraut in a jar according to the recipe with a photo. Bon appetit!

For the first time, crispy sauerkraut in a jar was made in order to save the family budget. How many times, walking through the market, I was surprised at the prices for pickles-marinades: well, it’s strange, why do vegetables rise in price so much, turning from fresh to salty? fresh cabbage in autumn it costs a penny, and sauerkraut is already much more expensive. On another trip to the market, again amazed at the prices, I decided that it was time to switch to my own pickles. And now all winter I have sauerkraut in a jar, I chose a classic recipe, proven. Specially made step by step photos to show how easy everything is to prepare.

To my amazement, it turned out that cooking sauerkraut is very simple. Now I don’t buy it on the market, I only make my own. It turns out exactly the way we like it: sour, juicy, there is no pepper or lavrushka in it, and most importantly, there is no need to add water. When fermented, a lot of brine is formed, which in itself is tasty and healthy, and it can also be used when cooking sour cabbage soup and soups.

Ingredients:

• White cabbage - 2 kg;
• carrots - 2 pcs (large);
• table salt - 5 tsp with a low hill;
• In addition, you will need a 3-liter jar and a pusher.

How to ferment cabbage in a jar

I always choose carrots that are bright, juicy and sweet. I clean it and rub it on a coarse grater. Once I was taught how to choose it. You need to look not only to have a rounded nose at the carrot, but also to the top where the tops grew. If there are traces of tops on a large round patch, then such carrots can be fodder varieties, as a rule, they are unsweetened. But, of course, there are exceptions. If the tops of the carrot grew from the middle, and the patch is small, almost imperceptible, then this is a carrot of table varieties, it is suitable for both pickles and fresh salads, and in borscht soups.

For sauerkraut, cabbage is needed only for winter and autumn varieties, it will be juicy, crispy. The head of cabbage should be dense, tight, and in weight be heavier than it seems. It is more convenient to shred on a large cutting board, cutting the head of cabbage into several parts (or use a shredder) and weigh after cutting. In the recipe, the amount of salt is given based on 2 kg. shredded cabbage. I do not throw away the stumps, they will still be useful to us.

I mix cabbage with grated carrots. I don’t crush or grind, I just mix.

I add a large table salt, necessarily non-iodized. Such salt is sold in rectangular packs or bags of bluish color. If you are at a loss with the choice, ask the seller in the store for table or rock salt.

I grind the cabbage with salt with my hands, but without fanaticism, it should remain dense and crispy.

I fill the jar by a third. With a pusher or fist, I press it hard until the juice appears. I put the next portion and press down again. It is necessary to fill the container not immediately to the top, but gradually, very tightly, leaving no voids. When all the cabbage is rammed and the jar is filled up to the shoulders, I put pieces of the stump on top, pushing them into the jar and also tamping it tightly. I cover it loosely with a lid or cover the neck with a towel, put it in a deep plate and leave it in the kitchen for 2-3 days.

After a day, the cabbage will be completely covered with brine and a characteristic sour smell of fermentation will already appear, and after another day, foam will be noticeable on the surface. From this moment on, it is imperative to release gases by piercing the contents of the jar with a wooden stick at least to the middle, but preferably to the bottom. Repeat several times a day, otherwise the cabbage will be bitter and dry due to the fact that the fermentation brine will not remain in the jar, but will overflow.

In principle, on the second day you can already try (if you like lightly salted), or stand for a couple more days and then put it in the refrigerator with a plastic lid. In a cool place, the cabbage will continue to gain flavor, and every day it will become tastier and tastier. Instead of a jar, cabbage can be fermented in a low enamel saucepan, covering with an inverted plate and placing a weight (a jar of water) on top. Sauerkraut is stored in a jar at a low temperature for a long time, but we end up in a week or even earlier. To always have a supply, I immediately make a couple of cans and replenish it as needed.

Sauerkraut Classic Recipe Tips

They say that all pickles-marinades from female vegetables (cabbage, carrots, beets) should be made on "women's" days. These are Wednesday, Friday and Saturday. But from my experience I can say that if you bought the right variety of cabbage and did everything right, then there is no difference when you fermented it. Adhering to popular beliefs or not is a personal matter, you can just take the advice of our grandmothers into account.

The most important thing is to choose the right cabbage. To the touch is dense, heavy in weight, in no way loose. White or whitish cream. The upper leaves may be green, but the head itself is white. Varieties of winter or autumn-winter, summer and early autumn are not suitable, such cabbage will soften when pickled.

Salt is used stone (cooking) not iodized. No other sourdough cabbage is suitable. You can add a little more than in the recipe, focus on your taste. After you mix the vegetables and salt, try it - the cabbage should seem slightly salty to you.

Usually, a minimum of spices is used during fermentation - only coarse table salt, occasionally adding a little sugar to speed up the fermentation process. If you like a richer taste and aroma of sauerkraut, add cumin, bay leaf, black or allspice peas, anise, fennel. There are even recipes with the addition of cloves, but this is very amateurish. Just do not add everything at once, an excess of spices will spoil the taste of pickles.

That's all the secrets. Let you get delicious crispy sauerkraut in a jar, write down the classic recipe and cook it to your health! Happy salting and Bon Appetit!

Good day to all.

Just the other day, we were considering ways. In the same note, I mentioned that pickled and sauerkraut are completely different things, although many inadvertently confuse these methods with each other.

Let me briefly remind you that the fermentation process occurs due to the release of lactic acid bacteria from the vegetable itself, which starts the process of fermentation and conservation. And when marinating, vinegar serves as a preservative. That's the whole difference. It seems like nonsense, but the taste of these two snacks is completely different.

Due to the absence of outside preservatives during sauerkraut, this process is quite lengthy and takes at least 3 days. At the same time, it is prepared quickly, literally in half an hour, and the rest of the time is needed for fermentation.

So be aware if the recipe says " fast food”, this means that filling the jar itself takes little time. But there is no way to reduce the fermentation time.

Well, now let's look at the most popular sourdough methods.

Sauerkraut in a jar with brine - a quick recipe (3 days)

Let's start from the very quick recipe. Again, this means that cooking is not long. But to wait until the cabbage "ripens" will have 3 days, no less.

Simplicity is mainly associated with a small amount ingredients. We will need:

• Cabbage 2.3-2.5 kg
• Carrots - 1 pc.
• Salt - 2 tbsp. spoons
• Sugar - 1 tbsp. spoon
• Black peppercorns - 15 pcs
• Cold boiled water - 800-1000 ml

Cooking:

1. Divide the head of cabbage for convenience into 4 parts and chop.

It is very desirable to have a special grater for this, it greatly speeds up the chopping process.

2. Put the cabbage in a deep bowl, add grated carrots on a coarse grater to it and mix gently. It is not necessary to crush and squeeze vegetables during the mixing process.

3. We shift the cabbage from the bowl to the jar, tamping it well. In the process of laying vegetables, we throw peppercorns into the jar so that they do not lie in one pile, but are more or less evenly distributed over the jar.

If the hand does not fit into the jar, we use improvised means - a rolling pin or a mallet.

4. We take boiled chilled water and dissolve sugar and salt in it.

5. And pour the resulting brine into a jar of cabbage. Water should be enough to the very neck. If not, add plain water.

6. We cover the jar with a lid, put it in a deep bowl and leave it in this form overnight at room temperature.

During the night, lactic acid bacteria are activated and the fermentation process begins with the release of carbon dioxide. Bubbles will begin to appear and some of the liquid from the jar will overflow. That's why you need a bowl.

7. The next day, take a thin long stick (for example, a wooden skewer or Chinese chopsticks for food) and pierce the cabbage several times to the entire depth of the jar.

This must be done so that the resulting gas comes to the surface, otherwise the cabbage will turn out bitter.

The brine poured into the basin is poured back into the jar.

8. You need to do these procedures 5-6 times a day for 3 days. By the evening of the third day, it will already be clear that gas bubbles are practically no longer formed and this is a sign that the cabbage has already fermented.

We take a sample, close the jar plastic lid and put it in the refrigerator or cellar.

Storage in a cold place is mandatory, in the heat of the bank it will ferment and deteriorate.

Crispy cabbage pickled in brine with honey

A curious way of cooking, which does not use water at all, but to give sweet taste honey is used. The snack is crispy and very tasty. I recommend.

Ingredients:

• Cabbage - 3 - 3.5 kg
• 1 medium carrot
• Salt - 1 tbsp. spoon
• Sugar - 1 tbsp. spoon
• Honey - 1 tbsp. spoon

Cooking:

1. Finely chop the cabbage and lay it out on the table for convenience. Grate carrots on top and sprinkle with salt and sugar.

2. We actively mix everything and crush it until the cabbage releases juice.

3. Then we tightly tamp it into a clean jar.

Since the cabbage was preliminarily mashed well, there will already be enough juice in the jar and you won’t have to add water.

4. We put the jar on a plate and leave it in this form for two days. Do not forget every time the liquid level in the jar has risen, make several punctures and release the accumulated carbon dioxide, and pour the brine spilled over the edge back.

5. In two days we will do one interesting operation. We take out all the cabbage from the jar, squeeze it well into a separate bowl and put it back. There was a brine in the bowl to which you need to add a tablespoon of honey, mix everything very carefully and pour the resulting honey pickle back to the bank.

6. In another day (it turns out 3 days in total), the cabbage will be ready. You can already eat it, or you can put it in for convenience. plastic containers and store in the refrigerator.

How to ferment cabbage at home without vinegar and sugar

But this recipe can be safely called a classic, because initially fermentation was made without sugar. And the addition of vinegar, as I said, turns fermentation into pickling.

Ingredients:

• Cabbage - 1 head (2-2.5 kg)
• Carrots - 1 pc.
• Salt - 2 tbsp.
• Allspice - 10-12 peas
• Bay leaf - 3-4 leaves

Cabbage is desirable to choose dense, winter varieties.

Cooking:

1. Shred the cabbage, mix with grated carrots on a coarse grater, salt and carefully squeeze and knead (exactly like dough) so that it starts up the juice.

2. When the juice begins to actively stand out, we throw peppercorns on top and put the vegetables in a clean three-liter jar.

In the process of filling the jar, lay the bay leaf in different places.

3. Well, then everything is as usual: put the filled jar in a bowl and regularly (at least once every 4-6 hours) pierce the cabbage with a long stick to release the fermentation products of the lower layer. Pour the juice flowing into the bowl back into the jar.

Around the third day, sauerkraut will be ready.

Important: you don’t need to overdo the cabbage either, otherwise it will go rancid. From the second day, taste it and as soon as you understand (and you understand) that it is ready, close the jar with a lid and put it in the refrigerator.

Recipe for sauerkraut with an apple for the winter in a 3 liter jar

Very often, other products are added to cabbage, in addition to carrots. The most popular are sour apples(Antonovka, for example) and cranberries.

I will show an example with Antonovka.

By the way, we will be cooking at 3 liter jar and store in 2 liter. Why? It's more convenient, you'll see why.

Ingredients:

• 2 kg cabbage
• 200 g carrots
• 2 tbsp salt
• 1 tsp cumin
• 2 sour apples

Cooking:

1. Mix shredded cabbage with grated carrots, add cumin, salt and knead thoroughly until the cabbage releases juice and decreases in volume by 2-3 times.

2. Then we take a clean 3 liter jar, fill it with cabbage, shifting it with sliced ​​\u200b\u200bapples.

3. The indicated amount of cabbage and carrots will fill the jar by 2/3. Now the contents of the jar need to be put under oppression. This is usually done with a plastic lid placed directly on top of the vegetables and a glass of water placed on top.

For me, this is too complicated, because this design must be constantly removed in order to make punctures in cabbage.

Personally, I use a regular half liter plastic bottle with water - it enters the neck of the jar without problems.

4. So, for three days, we regularly remove the oppression and pierce the cabbage, releasing carbon dioxide. As soon as we see that the gas has ceased to form actively (there are few or no bubbles on the surface), we transfer the cabbage to a 2-liter jar, close it with a plastic lid and put it in a cellar or refrigerator.

Now I will explain about banks. When sauerkraut comes into contact with air, it darkens and becomes unsightly. Therefore, it is necessary that the jar be filled to the very top - this reduces the area of ​​\u200b\u200bcontact with air.

But if you fill a 3 liter jar to the very top during the cooking process, you won’t be able to put oppression on top, too much brine will flow out.

So we cook in a larger jar, and store in a smaller one. That's the whole trick.

Video on how to ferment cabbage according to the classic recipe

And finally, let me show you an excellent video on how to cook sauerkraut according to the classic Soviet recipe. When I saw a guy put salt in a matchbox, I almost shed a tear from nostalgia.

Well, in general, these are the most popular recipes for which I cook and everyone I know. If you add a few more to my piggy bank interesting ways, I will be grateful.

And that's all for today, thank you for your attention.