Very tasty cabbage in a 3 liter jar. Classic sauerkraut recipe for the winter

Hello. Today, the focus will be on recipes for very tasty and crispy instant food. This salad is especially popular, because it is healthy and has a summer freshness. It is also easy to prepare and is an excellent preparation for the winter.

In order to prepare this dish, you need to use white cabbage varieties, and also take only dense and strong heads of cabbage. Of course, all the rules and advice do not end there. Although fermentation is not a difficult process, some conditions must be met. Therefore, read the post to the end, then you will learn all the tricks and subtleties. 😉

Let me remind you that white cabbage prepared in this way is great for all main dishes, whether it be with mashed potatoes or, and maybe with smoked meats.

I also draw your attention to the fact that the cooking procedure is the same in almost all recipes, since the whole process comes down to banal chopping vegetables, adding spices or brine and waiting for the cooking time.

First of all, I want to offer you the traditional way of cooking. Usually it includes a minimum of products in the composition. In addition to carrots and salt, I propose to supplement the ingredients with black pepper and cumin.

For fermentation, do not use too early varieties, as such blanks do not store well.

Ingredients:

• White cabbage - 1 kg;
• Carrots - 1 pc.;
• Salt - 1 tbsp. spoon;
• Sugar - a pinch;
• Black pepper - a pinch;
• Cumin - a pinch.

Cooking method:

1. Take a good dense head of cabbage. Rinse and dry it. Then chop the vegetable into thin strips. Peel and rinse the carrots, grate it on a grater.

Choose only white cabbage, which is suitable for winter storage. Summer forks with green leaves will not work, otherwise bitterness will appear after fermentation.

2. Add salt and sugar to chopped vegetables.

Salt use coarse grinding and not iodized.

3. Now mix everything well and press the mixture a little with your hands so that the juice appears. Vegetables should be slightly salty to taste.

5. Place the resulting mixture tightly in a clean jar. And put the load on top. This is necessary so that the cabbage is well pressed and completely buried in its own juice.

6. Leave the workpiece at room temperature, placing on a saucer. At the same time, pierce the contents with a wooden stick 2 times a day.

Piercing the cabbage to the very bottom is necessary in order for the accumulated gases to escape.

7. Usually, the speed of its preparation depends on how thinly chopped white cabbage is. But usually on the second day, the snack can already be served at the table.

Usually, when serving, the salad is poured with vegetable oil and sprinkled with onions or green onions.

Recipe for sauerkraut for the winter (in a 3 liter jar with pepper)

In order to diversify the salad, I suggest adding sweet bell pepper in addition to white cabbage and carrots. Such an appetizer is always bright and sends us back to summer!

You will need for a 3 liter jar: 2 kg of cabbage; 1 PC. carrots; 2-3 pcs. bell pepper; 3-4 bay leaves; 10-15 pcs. hot pepper peas; 6-7 pcs. allspice; 1 PC. cloves; 2 tbsp. spoons of salt.

By the way, the dish will be ready to eat in 3 days.

We make cabbage with beets according to the recipe like my grandmother

The following option is also a popular pickling method. When beets are also salted with cabbage. Thanks to the addition of beets, vegetables get a rich bright color and unsurpassed juiciness.

If the fork has bad and damaged leaves, then do not use them when chopping.

Ingredients:

• Beets - 1 pc.;
• Cabbage - 1/2 pc.;
• Carrots - 1/2 pc.;
• Salt - 1 teaspoon;
• Sugar - 1 tbsp. spoon;
• Bay leaf - 3 pcs.;
• Cloves - a handful;
• Allspice - a handful.

Cooking method:

1. Chop the white fork into strips and remember with your hands.

2. Then add grated carrots and beets. Wash and clean vegetables first.

3. Mix everything well, salt and add sugar. Again remember with your hands until the juice appears.

4. Take a clean jar and put half of the spices on the bottom (peppercorns, cloves, bay leaves).

5. Now tamp the vegetable mixture down to half the jar and put the remaining spices back in.

6. Repack the cabbage and place the press on top. Place a saucer under the container itself. Cover everything with a clean towel and leave at room temperature for 3-4 days. Do not forget to pierce the contents with a wooden stick every day so that the bubbles that form during fermentation come out.

7. After 3-4 days, the appetizer is ready to serve. It turns out a very bright and fragrant dish.

Crispy and juicy sauerkraut in a day without vinegar

So we got to the classics of the genre. Probably, the recipe described below is familiar to everyone, and every housewife prepares a white vegetable in this way. Let's remember this cooking option again.

For fermentation, wooden and glass containers are best suited. However, aluminum and plastic utensils can also be used.

Ingredients:

• Cabbage - 3 kg;
• Carrots - 300 gr.;
• Sugar - 1 teaspoon;
• Salt - 3 tbsp. spoons.

Cooking method:

1. Wash the forks and remove bad leaves. Now coarsely chop with a special grater or a sharp knife.

It is desirable that the strips are the same size.

2. Now wash and peel the carrots, grate it on a coarse grater. You can also cut carrots into thin strips.

3. Connect the vegetables together, mix well. Then add salt and sugar. Rub the mixture with your hands to form the juice.

4. Next, transfer the mixture to a clean jar, while packing the vegetables tightly. Cover with cheesecloth and leave at room temperature overnight. In the morning, you need to pierce the workpiece with a wooden stick. And leave until the evening.

5. If you are preparing an appetizer to eat right away, then in the evening pierce the contents again and serve.

If you want to prepare for the future, then for another 3 days, repeat the procedure with piercing. At the same time, leave the container with cabbage at room temperature and cover with gauze. And then close the lid and store in the basement or in the refrigerator.

Sauerkraut in large pieces and with garlic. Fast Food Recipe

And here is the fastest and most delicious way to cook. This dish can be prepared at any time of the year, and the resulting salad will always be in demand.

The best temperature for the fermentation process is between 17 and 25 degrees.

Ingredients:

• Cabbage - 1 medium head;
• Garlic - 6 cloves;
• Carrot - 5 pcs.;
• Dill - 3 umbrellas;
• Zira - at the tip of a knife;
• Oak leaf - 3 pcs.;
• Seasoning for Korean carrots - 0.5 tsp;
• Salt - 1.5 tbsp. spoons.

Cooking method:

1. Get rid of the top leaves and wash it. Chop the vegetable into large pieces.

2. Carrots need to be peeled and cut into large sticks.

3. In a large bowl, mix the vegetables and add all the indicated seasonings and spices. Also add peeled and chopped garlic. Salt everything a little and mix thoroughly with your hands. Next, fill a 3 liter jar with the resulting mixture.

4. Now put in a jar 1.5-2 tbsp. tablespoons of coarse salt and pour plain clean water. Cover the jar with a nylon lid, but in no case cover it tightly, otherwise the workpiece may “fly up”. In this state, leave the workpiece for 3 days in the room, while placing the jar on a saucer and every 3-4 hours, deeply pierce the contents with a fork or spoon to release gas.

Usually, when fermenting, a not very pleasant smell is formed. Don't be scared, that's how it should be.

After 3 days, the snack is ready. You can serve with a meal or store in the refrigerator.

A variant of sourdough cabbage with honey and in brine for the winter

The following technology is not familiar to everyone, but those who have already tried this technique no longer refuse such winter preparations. What's the secret? In the addition of honey! Try it, it's great.

Ingredients:

• Cabbage - 2 kg;
• Carrots - 3-4 pcs.;
• Cumin, bay leaf - to taste;
• Water - 1.35 l;
• Salt - 1 tbsp. spoon with a slide;
• Honey - 1 s. heaped spoon.

Cooking method:

1. Rinse and dry cabbage and carrots. Chop into thin strips.

2. Leave the resulting mixture for a couple of hours so that the white cabbage settles. At the same time, you do not need to knead anything with your hands.

3. After a while, put the contents in the jar as follows: a layer of cabbage with carrots, a little cumin and bay leaf, spice vegetables again, etc.

4. Now prepare the marinade. Pour clean water into a saucepan, add salt and honey. Put on a small fire, stir everything and heat a little liquid so that the honey and salt dissolve. Next, pour the vegetable mixture in the jar with warm, but not hot, brine.

5. Place the filled jar on a plate or baking sheet and leave overnight at room temperature. The pallet is required, as the marinade will drain during the fermentation process.

In the morning, pierce the workpiece so that excess gas comes out. Leave for another day, pierce again. Then again we wait a day, we pierce again. After all the manipulations, our treat is ready!

Delicious sauerkraut with vinegar - a quick way to cook

Now I want to invite you to watch a video plot in which the vegetable will be fermented in a saucepan. The end result is a salad dressing.

At the same time, vinegar is added, so the fermentation process will occur many times faster.

On average, it takes 3 days to ferment cabbage, but with the method described below, the vegetables will be ready in 3 hours.

How to cook young sauerkraut

At the very beginning, I said that early varieties of white cabbage are not very suitable for fermentation. However, young forks can also be used. Just do everything according to the following recipe and try to eat a snack in the coming days.

In addition to carrots, you can add apples, beets, zucchini to cabbage. As well as spices such as bay leaf, herbs and black peppercorns.

Ingredients:

• Cabbage - 2 forks;
• Carrots - 4 pcs.;
• Water - 2 l;
• Sugar - 1.5-2 tbsp. spoons;
• Salt - 4 tbsp. spoons.

Cooking method:

1. Finely chop the white head into a deep bowl.

2. Grate the carrots and add to the sliced ​​\u200b\u200bwhite cabbage.

3. Pour water into a saucepan and boil it. Add salt and sugar, wait for the bulk ingredients to dissolve. Pour the vegetables with the resulting marinade and mix everything thoroughly.

4. Now cover the contents with a plate and set the weight.

5. After 5 hours, the fermentation process will begin. Therefore, pierce the contents with a fork several times. A day later, the dish is ready to eat.

You need to store instant sauerkraut at a temperature of +1 degrees and below.

Sauerkraut: health benefits and harms

Well, at the end of today's topic, I also want to raise the issue of the benefits of this product. So, thanks to the natural fermentation process, the vegetable normalizes the state of the intestinal microflora and improves all digestive processes. Even sauerkraut is able to invariably retain its entire mineral and vitamin complex for as long as 2-3 months. Also white cabbage contains a large dose of ascorbic acid. Therefore, with regular use of the vegetable, immunity increases and beriberi is prevented.

Of course, we should not forget that despite such positive and useful properties, not everyone can eat sour cabbage. So, its use is not recommended for people suffering from peptic ulcer of the stomach and duodenum, gastritis, pancreatitis, hepatitis, cholecystitis, urolithiasis and other diseases of the gastrointestinal tract.

For those who suffer from flatulence, its use is also undesirable. If you are prone to edema or have kidney problems, then also refrain from taking an acidic product.

If you have no contraindications, then in order for sauerkraut to bring only benefits to the body, and not harm, use it 2-4 times a week, not more often.

I hope my information was relevant, but the recipes are in demand. That's all for me. Bye bye!

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 preservation. 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 keep in mind, if the recipe says “fast food”, then this means that filling the jar itself takes a 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 with the fastest 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 due to a small number of 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) 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 with a 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 that does not use water at all, but uses honey to give a sweetish taste. 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 brine back into the jar.

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 plastic containers for convenience and store it 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 cook in a 3 liter jar, and store in a 2 liter jar. 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 water bottle - it fits into 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 a great video on how to cook sauerkraut according to a 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 that I and everyone I know cook according to. If you add a few more interesting ways to my piggy bank, I will be grateful.

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

Gone are the days when vegetables were fermented in barrels and tubs for the winter. Modern housewives prefer sauerkraut in small volumes, convenient for a city apartment. Today I will introduce you to simple recipes for harvesting for the winter in glass jars. Each sauerkraut recipe for a 3-liter jar is easy to prepare, affordable, and gives a wonderful crispy snack.

1. We thoroughly clean all vegetables, wash, dry, remove the stalk from cabbage, seed chambers from apples and peppers.
2. We chop vegetables in any convenient way: cut cabbage into thin noodles or large squares, three carrots and pumpkin on a regular grater or on a special one - for Korean dishes, squeeze garlic through a crush or cut into thin plates, thinly cut apples into slices, pepper - circles.
3. Berries of cranberries, lingonberries, my dogwood and dry. We rub the roots of horseradish, ginger on a grater, chop the beets into cubes or three on a coarse grater. In the recipe, I indicate the weight of already fully prepared chopped products.
4. We prepare all the utensils for work and storage of blanks in good faith - we wash them well, sterilize the glass containers by steam or in a hot oven, scald the lids and containers for mixing vegetables with boiling water, scrape out wooden pushers and sticks for puncturing the vegetable mass.

And now let's get down to business. I give all the ingredients based on the volume of a three-liter jar. Simple recipes for salting cabbage for the winter in a 3-liter jar must be used in the household so that this affordable vegetable is on your table all winter.

Classic sauerkraut recipe for the winter

First, let's try the easiest way to pickle.

What will we take:

• 3 kg of cabbage (finely chopped);
• 300 g chopped carrots (three on a coarse grater);
• 3 art. l. salt without a slide;
• 0.5 tsp each dill and cumin seeds (both fresh and dry herbs can be used);
• 4 peas of white and black pepper.

Put the prepared vegetables in a clean bowl.

1. Mix, grind with your hands until the juice appears.
2. Add salt and mix the vegetable mixture again.
3. We throw some spices into a clean glass jar, put the grated cabbage, smart with a crush.
4. When the jar is half full, put the remaining spices and repeat everything again, crushing and lightly tamping the vegetables.
5. Let's fill the jar not to the very top, leave space for the juice, which will definitely stand out and even overflow over the edge of the jar.
6. We place the jar in a container so that overflowing juice collects there, fermentation should take place in the heat for 3-4 days.
7. The contents of the jar must be periodically pierced with a long wooden stick to release the accumulated gas, and make sure that the vegetables are covered with brine, otherwise extraneous microflora will begin to multiply.

When the fermentation process is over, close the jar with a lid and put it in the refrigerator. Bon appetit everyone!

Note to the hostess: One tablespoon includes 25 g of salt without a slide, 30 g - with a slide; one tablespoon includes 20 g of sugar without a slide, 25 g - with a slide.

Crispy sauerkraut with water

If you want to enjoy crispy sweet and sour cabbage, sauerkraut in its own juice, use this simple recipe without salt and sugar. So, I bring to your court a recipe for sauerkraut crispy cabbage with water for a 3-liter jar.

What will we take:

• 3 kg cabbage, chopped with noodles (chopped coarsely with a knife);
• 300 g of sweet chopped carrots (on a coarse grater, we take sweet varieties);
• 0.5 tsp each ground dill seeds, cumin;
• 3 bay leaves;
• A handful of lingonberries (we take fresh berries);
• 3-4 small sour apples;
• 1 liter of spring or purified water.

Mix the vegetables in a bowl, grind well with your hands so that the juice appears. At the bottom of the jar we place a third of the spices and apple slices, then we put a cabbage-carrot layer - a third of the volume of the jar, again spices and apples, and so we fill the jar to the shoulders.

We heat water in a saucepan or kettle until hot, pour it into a jar, put a load to crush the vegetable mixture. The fermentation process will take at least 5 days, all this time we will periodically pierce the contents of the jar, releasing gas.

Then close the jar with a lid and put it in the refrigerator. Fragrant crispy cabbage will delight you with an unusual “bouquet” of tastes and sensations, but for “ripening” it needs to stand in the cold for 2 weeks.

Daily cabbage in a three-liter jar

Sometimes home gatherings happen very unplanned, and the hostess does not have enough time to prepare the salting according to all the rules. Here for such force majeure situations there is a lifesaver recipe, daily cabbage. The recipe is simple and the result is no worse than the traditional one. I'll tell you how to cook everything quickly and tasty.

What will we take:

• 2.5 kg of thinly chopped cabbage;
• 200 g carrots (three per "Korean" grater);
• 2 tbsp. l. with a slide of salt;
• 6 tbsp with a slide of sugar;
• Half a faceted glass of vegetable oil (we take unrefined);
• Half a faceted glass of vinegar 9% (if vinegar is 3 or 6%, we recalculate the amount);
• 0.5 tsp. ground coriander seeds, dill, cumin;
• 3 bay leaves;
• 3 cloves (dry spice)
• 3 minced garlic cloves.

Put the chopped vegetables with garlic in a bowl and grind with your hands until the juice appears. Fill the jar to the shoulders, fill with marinade, cover with a lid, leave for a day.

For marinade - boil water, dissolve salt and sugar in it, add spices, boil for 2-4 minutes, pour in vinegar and oil, let the marinade brew for 10 minutes.

In a day, our quick vegetable snack is ready to serve, and believe me, it tastes no worse than long-term pickled cabbage.

Sauerkraut with brine

In my piggy bank of recipes there are many interesting options for harvesting in three-liter jars, moreover, all recipes are simple. I will tell you how to make crispy appetizing cabbage in a sauce without vinegar.

What will we take:

• 2.5 kg of coarsely chopped cabbage;
• 200 g carrots, grated on a coarse grater (can be through a combine, if there is a suitable nozzle);
• 2.5 tbsp with a slide of salt;
• 4 tbsp. l. with a slide of sugar;
• 0.5 tsp each anise and dill seeds;
• 3 bay leaves;
• 1 liter of spring or purified water;
• A handful of dogwood berries (if not, do without berries);
• Ginger - fresh root 4 cm long.

In this recipe, we will cut the cabbage large - squares, carrots - long noodles.

1. Put all the vegetables and berries in a bowl, mix gently, add spices, mix again.
2. Let's prepare the filling according to the recipe - dissolve salt and sugar in water at room temperature.
3. We fill a 3-liter jar up to the shoulders with a vegetable mixture, without crushing it much, fill it with brine, place the jar in a basin, put it in a warm place for fermentation.
4. Periodically, we will release gas by piercing the fermenting vegetables with a stick. Fermentation will take 3-4 days. As soon as the brine becomes transparent, you can close the jar with a lid and put it in the refrigerator.

The result will impress you: you get a sweet and sour, fragrant, royal salting!

Sauerkraut with honey

Have you eaten sauerkraut with pumpkin and honey? Let's share our recipes and prepare a jar of such an unusual salting for the winter. So, a recipe for sauerkraut for a 3-liter jar with a honey additive.

What will we take:

• 3 kg of thinly chopped cabbage;
• 200 g grated yellow pumpkin;
• 3 green sweet and sour apple slices;
• 2.5 st. l. with a slide of salt;
• 2 tbsp. l. with a slide of a spoon of honey;
• 1.2 liters of water;
• 0.5 tsp. anise seeds, black cumin;
• 2 bay leaves.

Place the chopped vegetables in a bowl, knead a little with your hands, mix with apples, spices and put in a jar, crushing with a crush, filling the jar to the shoulders, leave room for the brine.

For brine:

1. Dissolve salt in boiling water.
2. Let cool until warm.
3. Dissolve honey, mix well.

Pour the brine into the jar, cover with a plastic bag and install a weight that will fit in the neck of the jar - for example, a narrow bottle of water. The vegetable mass should be completely under the brine.

Fermentation will end in 3 days, we will periodically pierce the entire mixture of vegetables with a long stick to remove gas. We store the finished product in the cold.

Sauerkraut in a jar for 3 days

How to make quick cabbage yummy in a jar so that it is tasty, fragrant, crunchy and eaten quickly? We will prepare such a salting according to an old but proven recipe, our yummy will be ready in 3 days.

What will we take:

• 2.5 kg finely chopped cabbage;
• 0.5 kg of chopped carrots;
• 1 Bulgarian red pepper;
• 2 tbsp with a slide of salt;
• 0.5 tsp seeds of anise, dill, cumin;
• 3 bay leaves.

In a jar, put a part of the spices on the bottom, then a layer of cabbage grated with salt, take it well with a crush. We put carrots on this layer, again cabbage, pepper rings, and so fill the jar to the shoulders, crushing the vegetables with a crush, sprinkling with spices.

We cover the jar with a napkin, place it in a basin, leave it to ferment in a warm place. We will periodically pierce the vegetable mass with a stick, giving an outlet to the gas.

When the brine brightens, close the jar with a lid and put it in the refrigerator. The easiest and fastest recipe for salting cabbage for the winter in a 3-liter jar is ready.

Sauerkraut with horseradish and beets

I want to tell you a recipe for sauerkraut for a 3-liter jar with interesting additives. Such an appetizer will decorate any table, and its taste will not yield to a beautiful view.

What will we take:

• 2.5 kg cabbage, cut into large slices;
• 200 g chopped beets;
• Grated horseradish root 15 cm long;
• 1 liter of spring or purified water;
• 2 tbsp with a slide of salt;
• 4 tbsp without a slide of granulated sugar;
• 0.5 tsp each dill seeds, black cumin;
• 5-6 peas of black and white peppers;
• 3 bay leaves;
• 5 garlic cloves, sliced;
• Half a faceted glass of 9% vinegar;
• 1 st. l. vegetable oils (sesame, mustard, hemp).

Place all chopped vegetables in a bowl and mix well. Let's prepare the brine - dissolve salt and sugar in boiling water, boil, put spices, boil again. We put the vegetables tightly in a jar, crushing them with a crush, fill the jar to the shoulders and pour hot brine.

In a warm place, vegetables will ferment for 3 days. Let's not forget that you need to pierce the contents of the jar, removing excess gas. You need to have time to put the finished cabbage in the refrigerator, otherwise the grateful household will eat it right at this stage. This is one of the best preparations for the winter with horseradish and beets.

Cabbage with cranberries - vitamin preparation

How not to cook such a vitamin preparation! In its composition, it is a real storehouse of useful active substances. I highly recommend preparing it for winter use, when there is a lack of vitamins, and in order for the cabbage to crunch, we use brine.

What will we take:

• 3 kg finely chopped cabbage;
• 200 g carrots per grater;
• A handful of cranberries;
• 1 liter of spring water;
• 2 tbsp with a slide of salt;
• 10 peas of black pepper;
• 3 bay leaves.

Put the prepared vegetables in a bowl and mix, grind until juice appears, add cranberries. We put the vegetable mixture in a jar up to the shoulders, crushing with a crush.

Let's prepare the brine - boil water, dissolve salt and sugar in it, boil it, add spices, boil again, let the brine brew a little and pour it into the jar to the top. Cover with a napkin, put the cabbage with brine in a clean bowl and put it in a warm place.

Periodically, we will remove the accumulated gas by piercing the vegetable mass. The brine should clear up after 3 days, gas formation will stop. You can close the jar with a lid and put it in the refrigerator. All your relatives will be happy to eat such a vitamin, fragrant cabbage.

Sauerkraut with sugar

If suddenly you come across a not very juicy fork, do not worry, we will put it into action. For such a case, we have in stock a recipe for sauerkraut in a 3-liter jar with sugar, we will cook it with brine, add sugar for taste, lemon for flavor.

What will we take:

• 3 kg of chopped cabbage;
• 200 g chopped carrots (it is better to grate on a coarse grater);
• Half a lemon;
• 1 liter of spring or purified water;
• 2.5 tbsp with a hill of salt (stone, not shallow "Extra" and not iodized);
• 6 tbsp with a slide of sugar;
• 1 canuper leaf (balsamic tansy) or sprig of mint.

We put the chopped vegetables in a bowl and mix, tightly put in a clean jar.

1. For brine in water at room temperature, dissolve salt and sugar, put a canuper leaf or mint sprig, let it brew for 20 minutes. Kanuper gives pickles a subtle mint flavor, but you need very little, otherwise bitterness will be felt.
2. Mix the brine, pour the cabbage to the top, cover with a napkin, put the jar in a bowl and put it in heat.
3. For three days in a row we will release gas from the fermenting mixture. As soon as the brine becomes transparent, close the jar with a lid and put it in a cold place.

Such cabbage can be served with vegetable oil and thinly sliced ​​onions directly to hot potatoes.

Note to housewives

If housewives make preparations in 3-liter jars, you need to remember how much to take for pickling the main ingredients:

1. Cabbage in a 3-liter jar fits 2.5-3 kg, depending on the degree of its compaction, a head for pickling should weigh at least 3.2 kg, because. it removes the upper leaves and stalk.
2. Water for brine must be taken in a three-liter jar - 1 liter for the cold method and 1.2 liters for the hot method, taking into account the evaporation of water during boiling.
3. Salt is taken in 1 tbsp. l. for 1 kg of cabbage, which means that a three-liter jar will take 3 tablespoons.
4. Sugar is enough to take 6 tbsp. l. with a slide for a 3-liter jar.
5. Spices are placed based on personal preferences, but at least half a teaspoon of cumin or dill seeds, 2 bay leaves and 5 medium-sized garlic cloves per three-liter jar of cabbage.

It is very interesting to listen to experienced housewives, to get acquainted with their original recipes for sauerkraut for a 3-liter jar, to find out for yourself in what proportions to take the main products - cabbage, salt and water.

Previously, cabbage was fermented only in wooden barrels, it was taken to the cellar and buried 40 cm into the ground. Today, such difficulties are not needed, because very tasty sauerkraut for the winter is obtained in ordinary 3-liter jars, in a saucepan or bucket. The recipe is simple and quick, just three days and the appetizer is ready.

Classic recipe for crispy sauerkraut in a 3 liter jar

Gone are the days when cabbage was fermented in tubs and wooden barrels. Modern housewives prefer to ferment vegetables for the winter in simple glass 3-liter jars, which is very convenient in urban apartments.

Ingredients:

• 2.5 kg of white cabbage;
• 2 large carrots;
• 1.5 liters of water;
• 2 tbsp. spoons of sugar;
• 2 tbsp. spoons of salt;
• bay leaf and peppercorns (if desired).

Cooking:

• Pour the water boiled in the kettle into the pan, add salty and sweet granules, if desired, put the bay leaf and peppercorns. Let the brine cool down.

• For pickling, we take sweet cabbage, if the vegetable is bitter, then the appetizer will turn out to be bitter in taste.
• Cut the vegetable into thin strips and put in a deep bowl.

• Then we send chopped on a coarse grater, mix everything thoroughly and transfer the vegetables to a three-liter glass jar.

• We pour the brine at room temperature, but not hot, so you can kill all the beneficial properties of the ingredients used.
• We fill the jar with brine right up to the neck and leave it open indoors for three days.

• It is better to put the jar with the contents in a deep bowl, since during the fermentation process, carbon dioxide will push the brine out, and it will need to be returned.
• Also, twice a day, cabbage should be pierced with a wooden stick to ensure a free exit for carbon dioxide.

• If the brine stops bubbling, then the fermentation process is complete, the jar of sauerkraut can be closed and rearranged in a cool place.

According to this recipe, the cabbage turns out juicy and crispy, it can be stored for up to 8 months.

A simple recipe for sauerkraut in a saucepan

If you want to ferment cabbage in a saucepan, it is important to choose a suitable container. Enamelware without chips and cracks is suitable for sourdough. As for aluminum dishes, opinions differ here, someone advises fermenting a vegetable in aluminum, someone opposes it.

In a saucepan, you can ferment a vegetable according to the classic version or take note of an interesting recipe with.

Ingredients for Recipe 1:

• 6 kg of white cabbage;
• 7 root crops of carrots;
• bay leaf and allspice to taste;
• 420 g of table salt;
• 210 g sugar;
• 7 liters of water.

Cooking:

• The first step is to prepare a cold brine. To do this, pour 7 liters into the pan and bring to a boil. Then we add salt and cook the brine for 5 minutes so that all the grains dissolve.
• Pour shredded cabbage and grated carrots on the large side of the grater into a large basin, mix everything thoroughly with your hands.

• We shift the vegetables into a saucepan, alternating them with bay leaves and peppercorns.

• Pour everything with cooled brine, cover with whole cabbage leaves, put a plate and put oppression so that the brine comes out over the plate.

• We leave the pot with the contents indoors and after five days we taste the sauerkraut.

Ingredients for Recipe 2:

• 3 kg of cabbage;
• large carrot root;
• 2 tbsp. spoons of honey;
• 3 dessert spoons of salt;
• 5 black peppercorns.

Cooking:

• Pour chopped cabbage and grated carrots into a saucepan, add salt, peppercorns and mix.
• We put a plate on top, put oppression and leave the pan with the contents in the room for 48 hours. Every day we pierce vegetables with a sharp stick so that gases come out and be sure to remove the foam that appears on the surface, as harmful bacteria accumulate in it.
• Then pour the brine into the bowl, stir the honey in it, return to the vegetables and keep the cabbage warm for another two days.

We lay out the finished snack in jars and store in a cool place.

Sauerkraut in a bucket without salt and sugar for the winter

To make it crispy, you need to take medium-late or later varieties of cabbage with a uniform color, dense heads of cabbage and rough leaves. Loose forks with green leaves are not suitable for sourdough. You can ferment cabbage without adding salt, sugar, and even without water, this method will take more time, but the snack is much healthier.

Ingredients:

• 6 kg of cabbage;
• 2 kg of carrots;
• a few bay leaves and cloves;
• 100 g dill seeds.

Cooking:

1. We chop the cabbage, three carrots on a grater. We mix the chopped vegetables with dill seeds, knead them well and put them in an enameled bucket. We try to pack the ingredients tightly.
2. We put a flat plate on top of the vegetables and put oppression weighing from 15 to 20 kg so that the appetizer starts up the juice faster. And as soon as this happens, you can change the heavy oppression for a load weighing from 2 to 3 kg.
3. After three days, we remove the load, and after 5 hours we taste the snack.

It is better to arrange sauerkraut without salt in glass jars and put in a cool place. You can leave the snack in a bucket under the load, only every day the cabbage will become more sour.

Georgian sauerkraut with beets

Many believe that sauerkraut for the winter is a native Russian dish, but in fact, it has been fermented in other countries since ancient times. Among all the recipes, the Georgian version deserves special attention. Cabbage is fermented along with beets, resulting in a juicy and bright appearance.

Such an appetizer can diversify both everyday and festive tables.

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Ingredients:

• 3 kg of cabbage;
• 1.5 kg of raw beets;
• 150 g celery (greens);
• 100 g of garlic;
• 2 pods of hot pepper;
• 100 g cilantro;
• 90 g of salt;
• 2.3 liters of water.

Cooking:

1. For those who do not like too spicy salting, seven cloves and allspice, 20 g of sugar and two bay leaves can also be added to the recipe (ingredients are presented per liter of water).
2. We remove old leaves from cabbage forks, cut each head into several parts.
3. We clean the beets from the peel and cut the root crop into thin circles.
4. Divide the garlic cloves in half. It’s not worth grinding it smaller, that’s how he can transfer his taste to the brine and remain suitable for use in the finished snack.
5. We clean the hot pepper from seeds and cut into circles.
6. Finely chop the cilantro and celery greens.
7. Now we turn to the brine, for this we dissolve salt granules in boiling water, the brine must cool. If you need to put other spices in the brine, then put them together with salt and cook for 5 minutes.
8. We lay out a layer of beets on the bottom of the enameled pan, then lay out the beets again, and so on, until all the chopped vegetables run out, the last layer must be beets so that the cabbage is uniformly colored in a beautiful color. Approximately in the middle, a layer of cabbage should be sprinkled with a mixture of garlic, herbs and hot peppers.
9. Pour the contents of the pan with cooled brine, put a plate with a load on top and leave the cabbage to ferment in the heat for 5 days.
10. Every day we pierce the vegetables with a sharp fork so that carbon dioxide can freely escape from the cabbage.

As soon as the foam stops appearing and the brine becomes transparent, it means that the cabbage is ready, put it in jars and put it in a cooler place.

Recipe for crispy sauerkraut in a barrel for the winter

Sauerkraut in a barrel is a pleasure that you get not only from eating the finished snack, but also from the fermentation process itself. For sourdough, you can take a barrel made of oak, linden or cedar, and, of course, find a suitable salting recipe (with photo).

Ingredients:

• 46 g white cabbage;
• 4 kg of carrots;
• 1 kg of coarse salt (without iodine).

Cooking:

1. We scald the barrel with boiling water and it is better to do this twice.
2. Grind cabbage and carrots on a shredder, put them in a large bowl, add salt and mix with your hands until the cabbage starts to juice.
3. We close the bottom of the barrel with whole cabbage leaves and lay the vegetables along with the juice, fix it with a good load.
4. We leave the cabbage to ferment in a warm room, every day (twice) we remove the load, we pierce the vegetables so that the gas comes out, and the snack does not turn out bitter.
5. As soon as intensive fermentation stops, the barrel with cabbage must be transferred to the basement. After 10 days, the cabbage will be ready. You can watch the video on how to ferment cabbage in an oak barrel.
6. You can store sauerkraut in a barrel in the basement, but once a week you need to check the barrel with the contents and remove the mold so that the snack does not go bad.

In a barrel, you can ferment cabbage not only with carrots alone, but very tasty cabbage is obtained with cranberries, apples and caraway seeds.

spicy variant

Today there are different options for how to ferment cabbage. One of the popular recipes is a spicy snack option. Here cabbage can be fermented with vinegar alone or with the addition of mustard.

Ingredients for Recipe 1:

• forks of white cabbage;
• 1 st. a spoonful of sugar;
• 1 st. a spoonful of salt;
• 2 tbsp. tablespoons of vegetable oil;
• 2 tbsp. spoons of vinegar;
• a head of garlic;
• 2 carrots;
• hot pepper pod.

Cooking:

• We cut the cabbage into large pieces, chop the carrots on a grater, cut the hot pepper into circles and cut the garlic cloves into small pieces.

• Put the prepared ingredients in layers in a glass jar and start with cabbage.
• For brine, add salt, sugar, oil and vinegar to the water. Boil the mixture and immediately pour over the vegetables.

• The cabbage will be ready in a day, store the appetizer in a cool place.

Mustard Recipe Ingredients:

• 3 kg of white cabbage;
• 3 carrots;
• 3 onions;
• 250 ml of vegetable oil;
• 1 st. a spoonful of mustard;
• 200 ml of vinegar;
• 180 g of sugar;
• 1.5 st. spoons of salt.

Cooking:

• We chop the cabbage, chop the carrots on a grater for Korean salads, cut the onion into thin quarters.

• Put all chopped vegetables into a deep container and mix.
• Pour oil, vinegar into a separate bowl, add salt, sugar and put mustard, stir and heat the marinade for 5 minutes.

• Pour the vegetables with a hot mixture, mix and leave for 2 hours, during which time the contents of the container must be mixed several times. After the snack, lay out in jars and move to a cool place.

Cabbage can be served at the table the very next day, but it is better to let it brew for two days to get the best taste.

Korean style in a 3 liter jar

Korean cuisine is ready to offer many recipes for salting cabbage, because each province of this country has its own traditions and secrets of cooking vegetable snacks. It is important to note that white varieties are not suitable for salting cabbage, because leafy varieties of cabbage, which we call Peking cabbage, are popular in Korea.

Ingredients:

• 1 kg of Beijing cabbage;
• 5 garlic cloves;
• 3 art. spoons of salt;
• 150 g daikon;
• 3 fruits of sweet pepper;
• a slice of fresh ginger (a teaspoon of dried);
• 50 g green onions;
• 2 pods of hot pepper (2 teaspoons of dry ground);
• 2 teaspoons of sugar;
• 2 teaspoons ground coriander.

Cooking:

1. In two liters of hot water, stir 5 tablespoons of salt and cool.
2. Peking cabbage is cut into four parts, put in a deep container, poured with saline and kept under pressure for 5 hours.
3. Then we remove the oppression and those parts of the cabbage that lie at the bottom of the container are interchanged with the upper ones, put the oppression again and leave for 8 hours.
4. Remove the salted cabbage and rinse with water.
5. Now we take the daikon, peel it off and cut it into long thin slices or just chop it on a grater for Korean salads.
6. We clean the hot and sweet pepper from seeds, cut into slices, put in a blender container and grind to a puree consistency.
7. Chop the garlic cloves with a sharp knife or pass through a press.
8. With a sharp knife, cut the ginger, if using a fresh root of the plant.
9. We combine all the ingredients in a deep container, add a spoonful of salt to them, the same amount of sugar and coriander. Let the mixture steep for about an hour.
10. Then we rub each piece of Beijing cabbage with a spicy mixture and put it tightly in a jar or any other container made of glass or ceramics.
11. Depending on the air temperature in the room, the fermentation process can last from two to five days.

We store the finished Korean-style snack in a cool place for three weeks.

You can ferment cabbage in different ways, only now you need to choose the right day. According to popular signs, it is correct to ferment cabbage only on the growing moon and only on those days of the week that have the letter "P" in their names - these are Tuesday, Wednesday and Thursday, except Sunday. But, most importantly, choose cabbage suitable for sourdough - these are varieties seized by the first frost.

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

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

So take the time and stock up more. I'm sure they will come in handy, because the new year is just around the corner.

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

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

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

Ingredients:

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

For brine:

• Water - 1.5 l
• Salt - 2 tbsp
• Sugar - 2 tbsp
• Peppercorns and bay leaf - optional

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

Cooking:

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

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

We leave the future brine to cool.

While it cools, we are engaged in vegetables.

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

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

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

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

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

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

Now you can pour the cooled brine into the jar.

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

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

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

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

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

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

Now you can close the jar with a nylon lid and store it in the refrigerator.

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

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

Delicious instant sauerkraut drenched in boiling water

This recipe can be called "sauerkraut" with a big stretch, since it skips the fermentation process, which, in general, makes sauerkraut. This is more of a marinating option. But thanks to this, you spend not three days on cooking, but only one.

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

Ingredients for a 3 liter jar:

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

For marinade:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

After cooling, the cabbage is ready to eat.

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

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

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

Ingredients:

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

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

For brine:

• 2 liters of water
• Salt - 5 tbsp

Cooking:

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

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

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

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

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

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

Then pour the brine to the very top.

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

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

Delicious cabbage recipe with apples

One of my favorite recipes is sauerkraut with apples. A very tasty combination of sourness and sweetness is beyond words. Need to try.

Ingredients:

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

For brine:

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

Cooking:

We clean the cabbage from green leaves and chop.

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

Carrots are also cleaned and grated.

Cut the apples into 4 pieces and remove the core.

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

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

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

Speaking of brine.

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

After that, pour it into a jar of cabbage.

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

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

Video recipe for sauerkraut with horseradish and bell pepper

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

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

Thank you for your attention.