Kvasim cabbage in a three-liter jar of water. Quick classic sauerkraut recipe

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

Classic sauerkraut in a 3 liter jar

Sauerkraut is a traditional Russian dish. You will not meet her abroad, no matter how much you look in supermarkets. But in Russia it has been eaten for many centuries, and it was cabbage that remained the main source of vitamins in winter: when cooked and stewed, “cabbage” nutrients are destroyed, and when fermented, on the contrary, they multiply rapidly. And yes, it keeps well.

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

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

For sourdough (based on 2 liters), we will prepare:

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

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

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

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

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

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

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

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

Recipe for cooking in brine for the winter

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

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

We act in stages:

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

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

Crispy cabbage in a 3 liter jar

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

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

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

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

spicy variant

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

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

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

Georgian style with beets

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

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

We prepare a snack like this:

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

After a day, we transfer the snack to a jar and put it in the refrigerator. It will turn out a delicious, spicy dish, appropriate for any feast, especially if served with hot potatoes.

Pickled Cabbage with Vinegar

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

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

Korean style in a 3 liter jar

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

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

We act in steps:

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

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

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

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

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

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

hot way

Hot-salted cabbage is a kind of winter salad. Its great advantage is the speed of preparation. Made in the evening, and the next day, serve it for dinner, for example, as an addition to pea or chicken soup. The appetizer perfectly sets off freshish thick soups. And it can also become a great ally of stewed potatoes: for such a feast, sometimes, meat is not needed.

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

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For the right marinade, follow the proportions:

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

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

Kvasim with cranberries

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

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

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

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

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

Juicy, crispy, fragrant and salty cabbage has long been a favorite snack in Rus'. It has not lost its relevance even today. The housewives had to refuse bulky wooden barrels, because such containers are inconvenient to store in a modern apartment. Several ways have been devised on how to ferment an autumn vegetable in a jar. Recipes differ in spices and additives, types of cutting products, the composition of the components. Among the large number of options, each hostess will find a treat that she and her family will like.

How to pickle cabbage

Since ancient times in Rus', cabbage was fermented in barrels, because it was a favorite winter-spring snack. When the fruit and vegetable season is over, such a dish is a great opportunity to fortify the body. Sauerkraut in a jar is also loved by modern housewives. There are different recipes with and without additives, according to which you can ferment a treat. For all cooking methods, there are rules that help improve taste characteristics and preserve the maximum benefit:

• use late varieties of cabbage heads with dense leaves;
• aluminum or iron containers are not used for pickling;
• salt with the addition of iodine will make shredded cabbage soft and bitter, do not choose it for your product;
• sterilization or lubrication from the inside with vodka, vinegar, vegetable oil will help protect the container from unwanted bacteria.

Sauerkraut recipes in a jar

Over the long years of the existence of the dish, the hostesses have come up with hundreds of options for how to cook, ferment a delicious appetizer. Various technological processes have been developed to give cabbage leaves a special taste. To reveal new flavor facets of the product, various additives are used: allspice, lavrushka, apples, cranberries, honey, various herbs. Among the many recipes, there is a way to ferment cabbage in a jar that you and your family will like.

Classic recipe

• Time: 4 days.
• Calorie content of the dish: 26 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

In an apartment where there is no place for wooden tubs and barrels, it is convenient to ferment a vegetable using recipes for cans. Treats after the fermentation process are stored on the shelf of the refrigerator. The classic fermentation recipe involves the use of only salt and a couple of pinches of spices. Fermentation is carried out in its own juice, without adding water. The finished product is eaten as an independent treat or added to salads, and hot dishes are also prepared on its basis.

Ingredients:

• cabbage head - 2 kg;
• bay leaf - 2 pcs.;
• black peppercorns - 7-8 pcs.;
• carrots - 1 pc.;
• salt - 20 g.

Cooking method:

1. Grate a medium-sized peeled carrot.
2. Finely chop the cabbage head.
3. In a large bowl, mix the chopped vegetables with salt. Add bay leaves broken in half.
4. Pour mixture into jars, leaving room for juice to escape.
5. Place the container on a deep tray and keep warm for 48-72 hours.
6. Pierce the product every 12 hours with a wooden stick to remove gas.
7. When the foam cap stops appearing on the surface, and the liquid does not become cloudy, cover the container with a lid, put it in the cold.
8. A day later, the appetizer is ready to serve.

Cabbage in a jar

• Time: 7 hours.
• Servings: 8-10 persons.
• Calorie content of the dish: 67 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

In order for cabbage forks to turn into a tasty and appetizing snack, it is not always necessary to spend 3-4 days waiting. There are recipes for fermenting white cabbage in a jar in just a few hours. Sour, slightly sweet cabbage is easy to prepare. You do not need a recipe with a photo, follow the step-by-step instructions, follow the proportions to ferment the perfect snack for your table.

Ingredients:

• cabbage forks - 1 kg;
• carrots - 1 pc.;
• vinegar (9%) - 5 tbsp. l.;
• water - 0.5 l;
• sugar - 5 tbsp. l.;
• salt - 1 tbsp. l.;
• vegetable oil - 5 tbsp. l.

Cooking method:

1. Remove the stalk from the head, peel it of excess leaves, finely chop the remaining vegetable, put it in a jar, mixing with grated carrots.
2. Drain vegetable oil and water into a saucepan, sugar, salt. Boil, let cool.
3. Add the indicated volume of vinegar to the cooled brine, stir.
4. Pour the brine into the jar of vegetables. After 5-6 hours, the cabbage appetizer is ready to serve.

Cabbage in jars for the winter

• Time: 4-5 days.
• Number of servings: 15-20 persons.
• Calorie content of the dish: 24 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

You can ferment cabbage for the winter in jars with the addition of various vegetables, such as tomatoes. To ferment tomatoes, choose them with a dense skin, ripe, medium-sized. A harmonious combination of flavors in an amazing product, a lot of vitamins in one jar will give you and your family the joy of delicious food and diversify your diet. You will not need instructions with a photo, fermenting such an appetizer is no more difficult than its classic version.

Ingredients:

• white cabbage forks - 2 kg;
• tomatoes - 1 kg;
• salt - 70 g;
• celery, dill seeds or cumin, chili pepper - to taste.

Cooking method:

1. Place 1/3 shredded cabbage leaves in a wide bowl, top with whole tomatoes (300 g).
2. Grind with chopped celery and dill seeds, hot pepper.
3. Repeat layers three times.
4. Cover the container with a cloth, press down with a small load.
5. After 3-4 days, transfer the contents of the container to jars, refrigerate for 12-15 hours.

crispy cabbage

• Time: 3 days.
• Number of servings: 15-20 persons.
• Calorie content of the dish: 31 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

If you do not know how to cook cabbage so that it is juicy and crispy, use the following method. Crispy cabbage for the winter in jars with cumin is a budget snack, but at the same time very tasty. As a result of simple labors, a moderately sour, crunchy, yellowish snack awaits you. Observe the recommended time allotted for fermentation. If you increase or decrease the time, the cabbage will acquire bitterness and become lethargic.

Ingredients:

• cabbage - 3 kg;
• carrots - 0.5 kg;
• cumin - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• salt - 1 tbsp. l.

Cooking method:

1. Chop the cabbage into strips, chop the carrots on a grater.
2. Put the vegetables in a bowl, add salt, granulated sugar, caraway seeds.
3. Lightly remember the cabbage slices, the juice should stand out.
4. Carefully pack the mass into jars, cover the container with gauze.
5. To ferment cabbage, leave it at room temperature, periodically pierce with a wooden stick.
6. Remove the foam that forms on the surface.
7. After 3 days, send the jar to storage in the refrigerator.

With sugar and salt

• Time: 3 days.
• Number of servings: 15-20 persons.
• Calorie content of the dish: 32 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

The following recipe for sauerkraut in a jar includes a minimum amount of ingredients. With the help of salt and sugar, you can ferment and turn ordinary white cabbage into a delicious and healthy treat. For the dish, choose a ripe fork of a late or medium variety, the leaves of which are dense and crispy, have a slightly sweet taste. Carrots also use sweet, with a bright orange color. Follow the detailed instructions, even without a recipe with a photo, you will get an impeccable snack.

Ingredients:

• cabbage - 2 kg;
• carrot - 1 pc.;
• pure water - 1.5 l;
• salt - 1 tbsp. l.;
• granulated sugar - 2 tbsp. l.

Cooking method:

1. Finely chop the cabbage leaves into strips, grate the carrots using a coarse grater.
2. Connect the components and tightly lay the mass in a jar.
3. In a separate container, boil the marinade from water, salt and sugar. Let the liquid boil, cool to room temperature.
4. Pour the marinade over the contents of the jars.
5. Cover the top of the container with a lid, leave to ferment for 3 days in a warm place.
6. Store the snack on the shelf of the refrigerator with a lid on it.

With water

• Time: 3 days.
• Number of servings: 15-20 persons.
• Calorie content of the dish: 33 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Sauerkraut for the winter in jars is often carried out in its own juice, but many liked the recipes according to which prepared vegetables are poured with water (brine). The next option has such a cooking technology. The peculiarity of this treat is spicy taste. Greens, horseradish, hot pepper, fragrant garlic are added to the main component. They give a particularly bright and expressive taste to the snack. This dish is also called a pill.

Ingredients:

• cabbage heads - 2 kg;
• greens (parsley, dill) - 25 g;
• horseradish, garlic - 25 g each;
• beets - 100 g;
• hot pepper - ½ pc.;
• water - 1 l;
• salt - 50 g;
• sugar - 50 g.

Cooking method:

1. Cabbage leaves should be chopped into medium-sized squares.
2. Cut the beets into thin slices.
3. Finely chop garlic, hot pepper, herbs, horseradish.
4. Mix beetroot circles, cabbage squares, garlic, horseradish, herbs and pepper.
5. Boil a brine from water, sugar and salt.
6. Pour vegetables with a warm solution, soak for 2-3 days on the kitchen table. After storing on the shelf of the refrigerator.

With beets

• Time: 2 days.
• Number of servings: 15-20 persons.
• Calorie content of the dish: 25 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

Bright not only in taste, but also in appearance, an appetizer will turn out if you ferment it with beets. Cabbage sourdough in a jar of these vegetables has several variations: with garlic for piquancy, with chili for hotness, with finely chopped or coarsely chopped vegetables. Every time the treat comes out delicious, while maintaining the huge benefits of vegetables. To ferment the appetizer, use beets with a rich burgundy hue without veins. With such a vegetable, the dish will come out bright and beautiful.

Ingredients:

• head of cabbage - 2 kg;
• beets - 500 g;
• carrots - 1 pc.;
• water - 1 l;
• garlic - 1-2 teeth;
• granulated sugar - 150 g;
• salt - 2 tbsp. l.;
• black peppercorns - 10 pcs.;
• vinegar (9%) - 150 ml;
• sunflower oil - 3 tbsp. l.;
• bay leaf - 3 pcs.

Cooking method:

1. Chop the cabbage leaves, grate the beets and carrots using a grater (preferably a special one designed for vegetables in Korean).
2. Chop the garlic into small pieces. Mix all chopped ingredients, use a deep bowl.
3. Sterilize the jar and storage lid before fermenting vegetables in it.
4. Fold the vegetable mixture into a three-liter jar or spread it over several liter containers.
5. Prepare the marinade on the stove. Mix spices with water, boil, pour in vinegar when the salt dissolves.
6. Pour the brine into jars, roll up the lids.
7. After cooling the container, place it on the shelf of the refrigerator. After 2 days, the treat can be eaten.

Hot sauerkraut

• Time: 24 hours.
• Number of servings: 15-20 persons.
• Calorie content of the dish: 23 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

There is another way how to cook, how to ferment delicious cabbage in a jar using a hot marinade. Unusual sauerkraut for the winter in jars differs from other recipes in that you can stop the fermentation process with vinegar whenever you want. To prepare such a treat faster than other methods, you will need only a day to ferment a vegetable.

Ingredients:

• cabbage - 2 kg;
• carrots - 300 g;
• vinegar essence (70%) - 1 tsp;
• bay leaf - 2-3 pieces;
• black peppercorns - 8-9 pcs.;
• aspirin - 3 tablets;
• water - 1 l;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.

Cooking method:

1. Shred the cabbage leaves, grate the carrots.
2. Lightly knead the vegetables in a bowl.
3. Boil water, sugar, salt.
4. Gently pour hot brine into a clean jar, add 1 aspirin, parsley and 3 peppercorns.
5. Put the cabbage in a jar, put the remaining spices and tablets in the middle and on top.
6. The brine should cover the vegetables, if there is not enough liquid, add boiling water.
7. Leave for 24 hours.
8. To stop fermentation, pour vinegar essence, pierce the vegetable mixture with a stick so that the liquid is well distributed.
9. Store on a refrigerator shelf.

Video

The recipe for classic sauerkraut in a 3-liter jar is the most typical and most popular among the numerous family of sauerkraut recipes. After all, this amount is just enough to eat for several weeks for a small family. And if you need blanks in large volumes, you can ferment several cans at once, even if a suitable large container is not available.

Health benefits of sauerkraut

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 you to use it throughout the year, but also preserves and even increases the content of many useful substances in it. It is fermentation, in contrast to pickling with vinegar, that makes it possible to obtain a truly live product in which everything is useful for consumption, from the cabbage itself to the brine in which it was made.

Sauerkraut contains vitamins 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, low calorie content - 25 kcal per 100 g - allows you to use it with a variety of diets.

The use of sauerkraut can be of real benefit in various digestive disorders, diabetes, problems with vision, the nervous system, and the musculoskeletal system.

How to choose the right cabbage

More than half of the result depends on the choice of cabbage suitable for sauerkraut - the taste, crunchiness of the finished dish, as well as its ability to store. The most common recommendations for choosing the right cabbage for sauerkraut are as follows:

1. Do not use early varieties for sourdough. But in the autumn, when all the housewives start fermenting, usually mid-season and late varieties of cabbage are usually found on sale, 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. Heads of cabbage should be dense, elastic 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 stalk - there is more waste. Here you can focus on its width - heads of cabbage with a wide stalk 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. It is necessary to choose vegetables with white leaves. A greenish tint can be present only in the uppermost 1-2 leaves, no more.
6. In extreme cases, cabbage is simply tasted. The best for fermentation is the one that, when fresh, has a sweetish, crunchy taste.

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

You should not get carried away for pickling 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 for pickling are mid-season varieties. And if you grow cabbage yourself, then the Slava variety remains the 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 3 liter jar

The classic recipe does not include the use of any other components 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:

• 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 improves the taste of the finished dish if a not very sweet vegetable is caught.

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

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

1. At the 4th stage of cooking, cabbage is simply evenly mixed with carrots without salt, especially without pressing it down.
2. Then 5 liters of water are poured into a large saucepan and 500 g of salt are dissolved 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 brine for 20-30 seconds. Vegetables are held on top so that they do not float.
4. After that, each portion, slightly squeezing, is tightly stacked in jars.
5. After filling the jars, all other operations are repeated until the fermentation process is completed.

Classic recipe for sauerkraut per liter jar

In liter jars, sauerkraut according to the classic recipe is not often harvested. If there is no room in the refrigerator to store large jars, then it is easier to make a larger quantity at once, and then arrange the already prepared snack into liter jars.

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

Prepare:

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

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

Classic sauerkraut recipe with brine

This recipe is convenient to use if for some reason you can’t make delicious sauerkraut in the classic 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 able to give 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. spoons of salt and sugar.

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

According to this classic recipe, sauerkraut cooks 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. Cabbage is chopped in any convenient way. One can only take into account that it will not have to be crushed, which means that the beauty of the cutting method will matter.
3. Carrots are also grated so that it has the most attractive appearance.
4. Lightly mix the chopped vegetables with each other and put them in a jar, without tamping them 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 necessarily 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, up to 0.5 liters of juice can stand out during the fermentation process.

Quick classic sauerkraut recipe

According to this recipe, you can get classic sauerkraut very quickly - literally in a day. And the whole secret lies only in the fact that the 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, acid is added: acetic 9% (2 tablespoons) or lemon (1 teaspoon with a slide) per 3 liters.

Terms and conditions of storage

To store sauerkraut, you need cold - the temperature should not rise above + 3 ° + 5 ° С. 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. Indeed, to obtain this delicious preparation, only the simplest and most inexpensive ingredients are required, which can be found literally everywhere.

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

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

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

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

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

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

Ingredients:

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

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

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

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

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

5. Cabbage must be fermented in brine. Just fill the cabbage with cold unboiled water (but not chlorinated) to the very neck of the jar.

The brine must cover all the cabbage. If the amount of brine decreases, just add water

6. We pierce the cabbage in several places with a wooden stick so that the gases accumulated during fermentation go away. During fermentation, it is advisable to pierce the cabbage with a wooden stick at least once a day.

During fermentation, the amount of brine will increase and it will flow out of the jar, so be sure to place the jar of cabbage in a basin or any other container.

7. Cover the jar of cabbage with gauze and make sure that the brine covers all the cabbage. Cabbage at room temperature should stand for 2-3 days. After that, you can close it with a lid and store it in the refrigerator.

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

Also a classic recipe, only here we can do without adding water. The ingredients are the same - cabbage and carrots, and we will also salt in a 3-liter jar.

Ingredients:

• cabbage - 1 head of 2 kg
• carrots - 1 pc.
• salt - 1 tbsp. l. with a slide
• sugar - 1 tsp

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

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

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

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

5. We close the jar with a plastic lid, put a saucer or bowl under the bottom. Cabbage ferment for 3 days at room temperature. Do not forget to pierce the cabbage with a wooden or plastic stick 1-2 times a day.

6. After that, put the finished cabbage in the refrigerator for storage.

In order for the brine to constantly cover the cabbage, you need a load from above. To do this, place a plastic lid inside the jar, and place a 0.5 liter bottle of water on it.

Delicious sauerkraut with apples and peppers - a recipe for the winter

This recipe is a little more complicated, with various ingredients added. Cabbage turns out just delicious, cook and see for yourself.

Ingredients:

• cabbage - 1 head of 2 kg
• carrots - 1 pc.
• apples (best antonovka) - 4-5 pcs.
• bell pepper - 1 pc.
• parsley, dill
• garlic - 2 cloves
• coriander - a pinch
• black peppercorns
• water - 1 liter
• salt - 4 tsp
• sugar - 1 tsp

1. We chop the cabbage, rub the carrots on a coarse grater, cut the bell pepper into strips, cut the apples into 4 parts and remove the seeds.

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

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

4. We repeat these layers again - cabbage, peppers, apples. Cabbage, carrots, herbs, garlic.

5. Cooking hot brine. The recipe is given for 1 liter of water, you may need more water. Bring the water to a boil and salt, add coriander and peppercorns to taste. Pour the cabbage with brine. We pierce the cabbage in several places with a wooden stick. We leave the cabbage for 3 days to ferment at room temperature.

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

Sauerkraut - recipe with bell pepper and horseradish

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

Sauerkraut with apples, cranberries and rowan

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

Ingredients:

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

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

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

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

4. Lay layers of cabbage with carrots, then apples and generously sprinkle with cranberries and mountain ash. We repeat the layers in the same sequence and be sure to tamp with our hands.

To remove bitterness from mountain ash, pour boiling water over it

5. To make the cabbage crispy, prepare a decoction of oak bark in advance. To do this, the washed bark must be boiled in boiling water for 10 minutes and cooled. Pour the cooled broth into a saucepan with cabbage.

6. When all the cabbage is laid out, place a plate of the appropriate diameter on top and a heavy oppression, for example, a jar of water.

7. To ensure the release of gases from the cabbage, stick wooden sticks into the cabbage.

8. Cabbage will ferment for 3 days, after which it will be possible to decompose it into jars and send it to storage in a cold place.

Delicious sauerkraut with apples and pears

You are convinced that there are many recipes for sauerkraut and I tried to introduce you to a variety of recipes for every taste. Now is the time to harvest sauerkraut. As I already wrote, it is very good to sauerkraut after the New Moon, which in October 2017 will occur on the 19th. So stock up on cabbage, save recipes and wish you good luck in healthy and tasty preparations.

Sauerkraut is one of the most useful and delicious preparations for the winter. It is a complete source of vitamins and minerals. It can be eaten on its own, added to soups, used as a filling for pies. Several recipes have been developed on how to ferment cabbage so that it is crispy. It is enough to choose the method that suits you and strictly adhere to it.

To deliciously ferment cabbage, you need to take into account many aspects. Even the quality of salt can sometimes affect the result. When preparing, follow these guidelines:

By adhering to such simple rules, how to properly ferment cabbage, you will be able to get an excellent snack. It will decorate not only everyday, but also a festive table.

Classic recipe

The most common way to ferment cabbage so that it is crispy is to use the classic recipe. You will need a minimum set of components:

• head of cabbage weighing 4 kg;
• five pieces of carrots;
• salt and sugar 4 tablespoons each.

The whole cooking process can be divided into several stages:

You can store cabbage for storage after the end of the fermentation process. Close the jar with a plastic lid and place in a cool place. This cabbage sourdough recipe takes about 4-5 days to make.

Recipe with garlic

One of the ways to make sauerkraut tasty is a recipe with the addition of garlic. The finished snack acquires an original taste and aroma. You will need the following components:

• cabbage forks weighing about three kilograms;
• three - four carrots;
• half a liter of pure water;
• 100 ml of vegetable oil;
• 100 ml of vinegar;
• a couple of cloves of garlic;
• a couple of laurel leaves;
• one and a half tablespoons of coarse salt;
• 4 spoons of sugar.

The method of fermenting cabbage so that it is crispy is extremely simple. The whole process consists of the following steps:

Such an appetizer can be served at the table a few hours after preparation. This recipe is rightfully considered the best way to quickly ferment cabbage.

Cabbage in honey brine

To prepare a delicious savory snack, a cabbage sourdough recipe in a jar with honey is suitable. You will need very few ingredients:

• cabbage forks weighing three kilograms;
• one large carrot;
• a tablespoon of salt;
• 700 ml of water;
• a tablespoon of honey.

The cooking process takes place in several key stages:

Such an appetizer should ferment during the day. After that, it can be stored in a cool place.

spicy cabbage

If you love spicy savory snacks, then this recipe is just what you need. Cabbage turns out unusually crispy and juicy. For cooking, you need a minimum of ingredients:

• a pair of cabbage forks weighing no more than 2 kg each;
• two capsicums;
• kilogram of carrots;
• 4 liters of water;
• 5 cloves of garlic;
• half a glass of salt.

The cooking process is simple. It consists of the following steps:

Choose the way that suits you best, how to ferment cabbage deliciously and you can surprise your guests with an interesting snack. She will be in demand at any feast.

Video recipe for fermenting cabbage in old Russian