Sauerkraut. Step-by-step instructions for the recipe for making classic sauerkraut with vinegar brine

For a long time, white cabbage has been a people's favorite. In the old days, the Russian village was fed with cabbage from autumn to summer, which could be fermented and stored for future use. We couldn’t imagine life without sauerkraut. They chopped it with hoees in wooden troughs. Stored in wooden barrels.

Today, many things can be bought in supermarkets, but the quality of these products, containing chemical stabilizers, thickeners and emulsifiers, leaves much to be desired. And our housewives continue to stock up at home.

But where can city residents store sauerkraut in apartment buildings that do not have cellars or basements? Ordinary people come to the rescue glass jars with a capacity of 1 liter, 2 liters, 3 liters and even 5 liters.

Sauerkraut in a 3-liter instant jar

On three liter jar we need:

cabbage – 3 kg
carrots – 150
gr salt – 60 gr
sugar – 60 gr
bay leaf– 4 pcs
black peppercorns – 10-15 pcs.
allspice peas – 8 pcs

How to cook?

Mid-late and late-season cabbage is most suitable for pickling. late varieties, taken from the garden in October during the period from the day of remembrance of St. Sergius of Radonezh (Sergius Kapustnik) to the Feast of the Intercession of the Blessed Virgin Mary. But even before the first frost, cabbage can still be in the garden.

By this time, the cabbage has become quite mature and accumulates a large percentage of sugar, which is necessary for the fermentation process. Proven varieties of cabbage are “Slava”, “Moskovskaya late”, “Sugarloaf”.

Wash the carrots thoroughly, peel and grate them.

Using a wide kitchen knife on a cutting board, shred the cabbage or chop it in a wooden trough.

Then mix the cabbage with carrots, then add sugar and salt.

Lightly knead with your hands so that the cabbage glistens from the juice released. Don't forget to add spices: bay leaf, allspice and black pepper and mix everything again. Place the cabbage in a jar, tamping down each portion without much effort.

To do this, you can use a simple wooden rolling pin to roll out the dough.

And so we continue to lay chopped cabbage to the “hangers” of the can.

Let's leave this space empty, because during fermentation the contents of the jar will rise and the brine may flow over the edge.

Place the jar in a deep plate. Do not close the jar tightly!

Fermentation requires access to air! And this process room temperature will last 2.5 - 3 days.

During this time, we pierce the cabbage once every three hours with a wooden knitting needle to the bottom of the jar, moving the knitting needle a little to the side. We wait for the gas bubbles to come out and make a couple more of these punctures, but in a different place in the jar.

On the fourth day, and maybe earlier (it all depends on the temperature in the kitchen), close the jar tightly nylon cover and put it in the refrigerator. After a few days, the cabbage is ready to eat.

Let's prepare the puree: remember the boiled potatoes, add HOT milk with melted butter(the puree will retain its snow-white appearance!) and serve our sauerkraut, seasoned with fragrant sunflower oil and sprinkled with beautifully chopped onions. Found it today delicious recipe pilaf on this blog - https://page365.ru/plov-v-multivarke.html, and I decided to prepare a similar recipe, only in a cauldron, just sauerkraut will go well with pilaf.

Sauerkraut in brine is a wonderful winter snack

Sauerkraut not only in Russia it is considered national dish, they love her in Poland, and in Germany, and in the Czech Republic, and in Belarus. In winter and early spring, sauerkraut is a welcome guest on the table.

Probably every family has treasured recipes for making sauerkraut. Everyone will add something different to the recipe. What is not added to cabbage: coriander, cloves, all kinds of peppers, caraway seeds, dill, bay leaves, vinegar.

Of the many recipes, I highlight sauerkraut in brine. For a long time, sauerkraut - popular product nutrition. It is remarkable because it is both a ready-made snack and an ingredient in many dishes. Nothing tastes better when it's cold winter time than cabbage soup made from sauerkraut.

We also love bigus, traditional dish Polish cuisine from sauerkraut and meat. And how attractive the stewed sauerkraut with pork sausages is! The recipe is also good because in just a few hours the cabbage is ready.

We will need to quickly and easily prepare cabbage according to this recipe:

Cabbage – 1 head weighing 2.5 kg
Carrots – 300 gr
Garlic – a few cloves

Warm boiled water – 1 liter
Salt – 2 tbsp. spoons
Sugar – 1.5 tbsp. spoons

Cut the cabbage into thin strips.

Three carrots on a large-mesh grater.

Lightly crush the cabbage in a bowl or on the table and mix with carrots.

Grind the garlic using a garlic press. Dissolve salt and sugar in one liter of water.

Combine cabbage with garlic, place the mixture in a jar, pour in a solution of salt and sugar.

Set to sterilize for 0.5 hours and close.

After cooling, put it in the refrigerator.

Sauerkraut per day

According to this recipe for minimum time You can make excellent sauerkraut that has a wonderful taste. How nice it is in winter, and especially in spring, when the body lacks vitamins, to see on your table a sauerkraut salad decorated with cranberries or pickled lingonberries.

Last year, Happy holiday New Year our company noted. The table was full of a variety of appetizers: from caviar to homemade sauerkraut, which, despite its simplicity and ordinariness, created a sensation! With great speed it homemade snack scattered among the plates.

No, it didn’t disperse, it scattered! In the blink of an eye! Juicy, crispy, steel best snack. Everyone wanted to know the recipe for making it! And what a surprise came to us when we found out that excellent, very delicious cabbage prepares 24 hours in advance.

Here's the recipe for a 1-liter jar:

Cabbage -600 g
Carrots -200 g

For brine for one 3-liter jar:

Hot boiled water – 1 liter
Salt – 2 tbsp. spoons
Sugar – 1 tbsp. spoon
Vinegar essence – 1 tbsp. spoon

Shred the cabbage.

Grate the carrots.

Lightly knead and mix the cabbage and carrots.

The taste of cabbage will be improved by black peppercorns and cumin.

Let's put our mixture in a jar and compact it.

The dosage of the basic recipe is designed for a three-liter jar.

For my one liter jar I need to take one third of the above.

Please note:

To obtain table vinegar, vinegar essence is diluted with water in a ratio of 1:20. Therefore, if you don't have a home vinegar essence, you can take table vinegar about 2/3 of a regular glass.

Pour sugar and salt into one liter of hot water

Don't get burned!

One tablespoon of vinegar essence

Stir until the salt and sugar dissolve

Cool to room temperature. Slowly, carefully, pour the solution into the jar with cabbage

Pierce the cabbage with the handle of a tablespoon in several places, thereby allowing the salt and sugar solution to be evenly distributed in the jar

Close the jar with a nylon lid

And put it in the refrigerator for 24 hours! That's where it will be stored!

This recipe for juicy, crispy and healthy sauerkraut will delight many housewives. Moreover, sauerkraut - low calorie product, strengthens the immune system, normalizes metabolism, and daily intake of such cabbage will help reduce cholesterol and blood sugar.

A sauerkraut mask will get rid of age spots and give your facial skin a velvety and radiant feel.
The benefits of sauerkraut are great. Good health and bon appetit to everyone.

Video recipe - sauerkraut in jars

Every year we prepare for winter. How? Yes, that’s understandable. After all, everything that we have grown needs to be preserved somehow. Therefore, we begin to salt and marinate. And thus we fill our cabinets, pantries and cellars with various pickles. In this article I would like to pay attention to sauerkraut in a jar.

We are already with you and . They also did. This vegetable can be cooked in in different forms, because we need as much of it as possible. Why? It’s just that cabbage is so beneficial for our body that we can eat it every day. After all, the more we make it, the tastier winter will be.

You can eat sauerkraut simply by adding onions and butter. Or you can cook some dish from it. Yes, at least just use it in soup instead of fresh. So let's get down to business.

First of all, let's figure out when exactly cabbage cabbage is fermented. And what's the difference anyway? But only inexperienced housewives can think this way. And those who do this every year know very well that there are still differences.

Our grandmothers and great-grandmothers knew perfectly well when to do this and their cabbage was tasty and crispy. Therefore, they navigated by the moon. If you ferment cabbage during a full moon or a waning moon, the result will be sour and tasteless. But the opposite result will happen when you add salt 5–6 days after the new moon.

You can also crunch cabbage if the earth's satellite is in a certain zodiac sign. So you can salt on the day when the moon is waxing, and the day is located in the sign of Aries, Sagittarius, Taurus and Capricorn. The last one is the most successful. But it is not recommended to do this on the day of Virgo, Pisces, Cancer.

But what if we don’t understand these astronomical subtleties of the waning and waxing moon? In this case, I will tell you the dates on which you choose a suitable day for yourself. You don't have to look for a calendar and play guessing games.

We have some wonderful dates: October – from 10 to 21, November – from 8 to 21, December – from 8 to 20. And the golden mean is considered the most successful. Check your schedule and choose the day that suits you.

How to make sauerkraut for the winter at home, tasty and fast

Preparing this vegetable is always not only troublesome. But it’s also weedy. After all, when shredding, it always scatters in different directions. That's why I don't really like doing this. What can you do? After all, when it’s cold you always want to eat tasty and healthy food!

Ingredients:

White cabbage – 3 kg;
Carrots – 1 pc.;
Salt – 1 tbsp. l.;
Sugar – 1 tbsp. l.

Preparation:

1. First wash the head of cabbage thoroughly and dry it. It is best to remove the top leaves. Because they can be damaged and heavily soiled. Then cut it in half. But you can also use quarters to make it easier to work with.

2. Shred each part into thin strips. This is usually done using a special grater or knife. There are none, use a regular knife. Only it will take longer. Place in a large bowl or leave directly on a clean countertop.

3. Peel the carrots and grate them on a coarse grater. Add to the white cabbage.

If you love white cabbage, then add less carrots. Because it is what gives the vegetable its color.

4. Mix a little and add salt and sugar. We continue to knead and knead it. In the process, it will release juice, and this is exactly what we need.

5. Place in a jar and compact well. It's easier to do this with a wooden masher, but you can do it with your hands. Place the container on a plate and leave at room temperature.

After some time, the juice will begin to ferment and foam, and the excess will overflow. But don't rush to pour them out. Since from time to time it is necessary to pierce the contents of the container so that gases escape. There won't be enough brine, so we'll pour back everything that spilled out.

6. The cabbage should stand until the fermentation process is completed. Then, if the jar is not full, add it and close it with a nylon lid. We put it away in cool place for storage.

Sauerkraut - classic recipe

Typically this is the most the usual way. Where there are no additional ingredients. And everything is only the most necessary and strictly according to the recipe. It's very easy to prepare this one. If you don’t believe me, then definitely try it!

Ingredients:

White cabbage – 2 heads (small);
Carrots – 3 pcs.;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Water.

Preparation:

1. Be sure to remove the first leaves from the cabbage. They are dirty, and we don’t want the result of our labors to spoil. Cut into halves and shred each with a knife. Place in a large saucepan or basin.

2. Peel the carrots and grate them on a coarse grater. It is usually taken by eye. Since the more there is, the sweeter the result will be. We send it there too.

3. Mix the vegetables and then fill the jar with them very tightly, only to the middle. Now add salt and sugar 1 tablespoon each. Then fill the bottle up to the neck. Sprinkle the remaining salt and sugar on top.

4. Make cross-shaped cuts in the middle with a large knife.

5. Take a clean one drinking water. It's better to use bottled. Just not from the tap! Pour it into the jar to the very brim. She will go inside gradually. Therefore, pierce it further until it is completely filled.

6. Place the container in a large bowl so that during fermentation the brine does not flow onto the table. Leave to ferment at room temperature for 2 – 3 days. If the cabbage does not cover with water and the top is dry, then add more. Then close it with a nylon lid and put it in the cold.

Instant sauerkraut recipe for a 3-liter jar

In general, everything is mostly stored in banks. Just don’t necessarily ferment it right away in this particular container. You can use pots or barrels. And someone uses buckets. I will also make it first in one container, and then transfer it to a jar. But the recipe will be for 3 liters. I also decided to use apples. After all, ours is not a classic recipe!

Ingredients:

White cabbage – 3 kg;
Carrots – 1 pc.;
Sweet and sour apples – 1.5 kg;
Salt – 2.5 tbsp. l.

Preparation:

1. Cut the head of cabbage into several parts and chop into thin strips. You can use a combine harvester if you have one. Place in a large bowl.

2. Wash and peel the carrots. Three on a coarse grater and send to the cabbage. Add salt and mix well.

3. Wash the apples and cut them into slices or into four parts. Remove the core and leave the peel.

4. Place in a saucepan in layers: cabbage mixture, apples, cabbage again. The top layer must be cabbage white. Place a weight on top and leave at room temperature for 2 – 4 days.

When the brine becomes covered with foam, it is necessary to remove the pressure several times a day and pierce the contents of the container. So we'll release carbon dioxide and the cabbage will not taste bitter.

5. After time has passed, put everything into jars and close the lids. Immediately put it in the cold for storage.

Sauerkraut with beets - recipe like my grandmother's

My grandmother always makes this preparation. He says a hundred especially for guests. After all, beets make it very beautiful and colorful. Well, the taste is simply incredible. I borrowed this method from her, but added my own to it. I decided that hot peppers would make a great appetizer!

Ingredients:

White cabbage – 1.5 kg;
Beets – 1 pc.;
Garlic – 10 cloves;
Hot pepper – 1 pc.

Brine for 1 liter of water:

Salt – 2 tbsp. l.

Preparation:

1. First, prepare the brine. It is better to take drinking water from bottles. But you can also boil it, but it must be cold. Dissolve salt in it.

2. Remove the top leaves from the cabbage and cut in half. Then we divide each half by small pieces approximately 3 x 3 cm. Of course, more is possible, but this is according to your wishes.

3. Peel the beets and cut them into slices. You can also grate it, there will be no difference. Garlic cloves cut into 4 parts. And chop the pepper into rings.

4. Place in a jar tightly in layers: beets, garlic, peppers, cabbage. We repeat this all the way to the top.

5. Fill the contents with brine. If it is not enough, then dilute more. We place the weight on top. When it starts to ferment, pierce it with a shelf or knife. Leave it like this at room temperature.

6. After a week, all processes are completed. We close it with a nylon lid and put it away in the cold.

Recipe for sauerkraut in brine

In general, this method is the easiest to cook. After all, you don’t have to mash the cabbage for it to give juice. Therefore, we will pickle it in brine. I have described this method more than once. But I want to pay more attention to this.

Ingredients:

White cabbage – 2 kg;
Carrots – 2 pcs.;
Water – 1.5 l.;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Ground black pepper – 4 pcs.;
Allspice – 2 pcs.;
Bay leaf – 3 pcs.

Preparation:

1. Prepare the brine. To do this, boil water. Remove from heat and pour salt and sugar into it. Mix thoroughly until completely dissolved. Leave to cool.

2. Cut the cabbage into two or four parts. Chop each into thin strips and place in a saucepan.

3. Grate carrots there on a coarse grater. Mix well and put in a jar mixed with spices.

4. Fill with brine and leave at room temperature for 2 – 4 days. Then close the lid and put it in the cold.

The benefits and harms of sauerkraut

We have all heard more than once that white cabbage is very useful. After all, it contains a lot of vitamins, micro and macro elements. Surely you know about fiber. But all this is of course good, just somehow vague. There are so many fruits and vegetables around that also contain this. Only there is not so much noise around them!

I will try to tell you in more detail about the usefulness of this product. To do this, let’s first look at exactly what substances cabbage contains and why it’s all needed.

Cabbage contains ascorbic acid. This is useful for our body because it strengthens the walls of blood vessels, cleanses the circulatory system and thanks to it we better absorb iron.
It also contains a lot of vitamin C. I’ll say right away that not a single citrus contains as much of it as our vegetable “queen”. This vitamin has an excellent effect on the entire body as a whole.

For 100 gr. the product accounts for 69 – 70 mg. ascorbic acid. This daily norm adult.

Sauerkraut includes macro- and microelements, poly- and monosaccharides, organic acids, dietary fiber(fiber), pectin, inulin. All this normalizes the functioning of the digestive system.
We have already identified micro- and macroelements. But, if we take a closer look, sauerkraut contains: potassium. iron, zinc, phosphorus, calcium, sodium, chromium, copper, magnesium and iodine. Thanks to this composition, we saturate the body with the necessary elements. At the same time, we do not harm him and do not gain extra pounds.

In 100 gr. sauerkraut contains 23 - 25 kcal.

The fermented vegetable also contains retinol and tocopherol, thiamine, ribolavin, nicotinic acid, vitamins: U, K, H. This has a good effect on hair and skin.
Also for the prevention of inflammation internal organs and the formation of cancer cells, it is necessary to consume cabbage brine. it contains antioxidants, vitamins of various groups, bioflavonoids.

Everyone (or almost everyone) can eat cabbage. This way we will get things working gastrointestinal tract, vascular system and heart, nervous and immune systems. We will also lose weight, and men will improve their sexual health. We'll also fight the hangover, cancer diseases, diabetes. Let's rejuvenate the body and skin, improve hair. We will normalize metabolic processes, and pregnant women will be saved from toxicosis.

But like any product, cabbage has contraindications. After all, we always ferment it with salt. And she retains water. Therefore, a person may suffer from swelling of the face and limbs.

It should not be used by people suffering from:

renal failure;
chronic gastritis in the acute stage;
diabetes (if fermented with sugar);
cholelithiasis;
increased level of acidity in the stomach;
dyspepsia;
tendency to heartburn, flatulence;
hypertension;
stomach ulcer, duodenal ulcer;
pancreatitis.

Pregnant and breastfeeding women should consult a doctor first. Since during lactation the baby may suffer from colic.

Sauerkraut - recipe without salt and sugar

Above we described the benefits and harms of sauerkraut with salt. And if you exclude this ingredient. Then everyone, without exception, will be able to eat cabbage. Although there will always be exceptions. But only this one will be much more useful. Let's try it.

Ingredients:

White cabbage – 1 head;
Carrots – 2 pcs.;
Dill seeds – 1/2 tsp;
Cumin seeds – 1/2 tsp;
Dried dill – 1 tsp;
Dried parsley – 1 tsp;
Water – 1.5 l.

Preparation:

1. Shred the cabbage into thin strips. Place in a deep bowl.

2. Peel the carrots and cut into circles. We send it there too.

3. Add all the spices to the vegetables and mix thoroughly.

4. Transfer it to the jar, pressing it down a little. We also pour clean drinking water into it so that it completely hides the contents of the container. Place the weight on top. leave at room temperature for 2 – 3 days.

Don’t forget to periodically make punctures to allow carbon dioxide to escape.

5. After time has passed, close the jar and put it away for storage.

I bring to your attention a video that I came across on the Internet. I liked it because the author talks in great detail about the benefits of sauerkraut without salt and sugar. I've never tried this before. But curiosity got the better of me and I decided to do this experiment. Let me say right away that this is quite unusual! And my wife is simply delighted with this preparation. Although I'm not sure it will last long.

I hope you liked the video. What about my recipes? They are diverse and at the same time very similar to each other. Their similarity is that the sequence of actions is always the same. But there is no escape from this. But it turns out very tasty. And now I say goodbye to you, see you soon!

Sauerkraut is known to all readers. The most delicious is the one made with your own hands at home. You can buy cabbage at the market or grow it in your garden. If in ancient Rus' It was prepared in barrels, but modern people now store it in jars for the winter.

Sauerkraut is a fairly common way of preparing everyone’s favorite cabbage for the winter. You can ferment it in shredded form, in pieces and in large or small plates. The quality of the product depends on the amount of salt. Oversalting and undersalting impairs the quality of fermentation. Knowing the middle and being able to compare the mass (volume) of cabbage by eye with the amount of salt is the highest skill.

Very tasty sauerkraut, quick cooking for the winter, in jars

You are invited to view a simple recipe for sauerkraut, crispy cabbage, which always turns out.

You will need:

Preparing the recipe:

Shred fresh cabbage with a knife, as in the photo.

Sprinkle salt on the eye and a little sugar.

Mash the cabbage with your hands so that it becomes soft and releases its juice.

Rub on coarse grater carrot.

Mix with your hands and squeeze again between your palms. We also put coarsely broken bay leaves and peppercorns here. Mix.

Place the cabbage with your hands clean jars and compact it with your fist.

We put cabbage to the top of the jar and see

that the cabbage had already given enough juice and rubbing it with your hands gave a positive result.

Place the jars of cabbage in plates and leave them on the table for 36 hours. Then close the lids and put in a cool place. After 3 days, the cabbage is ready to eat.

Open the lid, put it on a plate, chop the onion, pour oil and enjoy the delicious and healthy salad from sauerkraut.

Sauerkraut is delicious! Try it!

Sauerkraut - a quick way to prepare it in 3 liter jars, for the winter

You will need:

Fresh cabbage
3 carrots per 3 liter jar
For the brine: 1 tbsp. table spoon of ground rock salt (heaped), 1 tbsp sugar, 800 ml boiling water

Preparation of the recipe - Sauerkraut:

Please note that we chop the carrots, not grate them. When sliced, it looks original.

If you don't have a special cutting board, just use a knife to cut it into thin strips.

We cut the head of cabbage into quarters and then cut the quarter using a special board for cutting vegetables. It turns out a beautiful thin straw.

Cut the cabbage in batches: Cut the cabbage, put it in a bowl, add the carrots, mix and put it in a jar. This is the sequence.

Add carrots to your taste. Here's a bowl with ready-made chopped cabbage. Please note that there is no need to crush and rub the cabbage between your palms.

We put it in a jar and try to pack it tightly.

To do this, compact it with your fingers and fist.

This way we collected a full 3 liter jar of cabbage.

Now you need to prepare the cabbage filling in a jar. Place 1 tbsp in a measuring cup. a spoonful of salt and 1 tbsp. spoon of sugar. Pour 800 ml of boiling water and stir.

Carefully pour this volume of filling into the cabbage in the jar.

If this volume of filling is not enough for you, then we repeat the process of creating the filling in the same way as before: again add 1 tbsp. spoon of salt and sugar and

pour 800 ml of boiling water, stir.

And add a secondary batch of filling to the jar to the very top.

Place the jar of cabbage in a deep bowl so that during fermentation, water does not get on the table or floor. At room temperature, cabbage will ferment for 1 - 2 days. As a result of fermentation, gas will be released and it needs to be helped to come out.

During the fermentation process, you need to approach and squeeze the gas out of the cabbage by pressing deeply with a long object. After 2 - 3 days, put the cabbage with closed lid in the refrigerator. or another cool place. Our sauerkraut is ready.

Cabbage for the winter - a classic way to make sauerkraut, video recipe

This is the way they fermented before cabbage in barrels, without adding water, but only salt was added.

Sauerkraut with vodka - and this is, indeed, a delicious recipe for the winter

What you will need for a 3 liter jar:

White cabbage
Salt - 100 g
Sugar - 2 tbsp. spoons
Carrots and cumin - to taste
Vodka – 100 ml

Preparing the recipe:

Shred white cabbage, salt, add a little coarsely grated carrots and cumin. There is no need to rub it with your hands.

Place the cabbage and carrots in a 3-liter jar and press tightly without compacting.

Heat in hot water 2 polyethylene lids, one with a single edge, the other with a double edge. Bend the first lid in half and stick it into the neck, straighten the lid on the cabbage, it should fit tightly. Close the second lid. Place it in the cellar or on the balcony.

After 10 days, remove the cabbage, remove the lids and pierce the center with a clean wooden stick. Let it stand for 2 hours, then remove the stick. Pour 2 tbsp into the cavity in the cabbage. spoons of sugar and pour in 100 ml of vodka. Close the jar with a lid and leave in the cellar for another 2 days.

The cabbage is ready. It turned out crispy and very tasty. In such a volume, the alcohol will be lost and unnoticeable, and during long-term storage it will completely disappear. There is no need to be afraid, after 3 - 5 days of sauerkraut, the cabbage will be harmless to everyone.

Sauerkraut with beets and horseradish

You will need for a 3 liter jar:

2 - 2.5 kg - cabbage
3 tbsp. spoons - salt
3 - 5 pcs. - black peppercorns
3 - 5 pcs. - allspice peas
4 - 5 tbsp. spoon - sugar
2 - 3 buds - carnations
1 - 2 tbsp. spoons - grated horseradish
1 piece - small beets
Garlic, black ground pepper- to taste

Preparing the recipe:

Place peppercorns, cloves, and grated horseradish on the bottom of 3-liter jars. Place sliced cabbage, sliced beets in layers in a jar, adding salt and sugar and adding garlic and ground pepper. Compact each layer with a masher.

Place the jars in a warm place for 3 days. Place plates under the jars, as liquid may leak out during fermentation. Don't forget to pierce the contents with a wooden stick.

After fermentation is complete, remove the jars of cabbage to the cold.

Sauerkraut with rye bread

You will need:

Cabbage
Carrot
Beet
Bay leaf, cumin seeds
1/4 loaf rye bread

Cooking method:

Chop cabbage, carrots, beets (you can do without them), add bay leaves, cumin seeds, and salt to taste. Mix everything.

Place 1/4 loaf of rye bread on the bottom of the container and place chopped vegetables on top. Prick several times with a wooden stick.

After 3 days, put it in the cold.

Sauerkraut with raisins

Required Products:

Cabbage, carrots, raisins - in any ratio

Method for preparing the recipe - Sauerkraut:

Chop the prepared cabbage.
Grate the carrots on a coarse grater.
Rinse the raisins.
Put everything in enamel pan and stir. Cover the top with the whole cabbage leaf and place the load.
After 3 days, the cabbage should be removed to a cool place.
After 2 weeks, the cabbage is ready to eat.

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

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

Almost every housewife knows the recipe for this snack. In addition to the traditional method, there are many others, for example with beets or apples. So, how is classic sauerkraut prepared? The recipe for a 3-liter jar requires the following ingredients for preparation:

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

How to cook

First, you should clean the cabbage from bad leaves, and then finely chop it, preferably into thin strips. The carrots should also be chopped. This is best done using a coarse grater. The vegetables must be mixed well and then transferred to a container. For fermentation you can use not only three liter jars, but also barrels, buckets and tubs. The main thing is that the container is not made of metal.

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

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

Recipe for sourdough cabbage with beets

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

Basic cooking steps

In this case, there is no need to chop the cabbage. It's better to divide it into squares. To do this, the head of cabbage needs to be cut into two equal parts. Each half must be divided into 4 more pieces. Each part should be cut in half and crosswise. The result should be squares.

Fresh beets should be thoroughly peeled, washed, and then cut into thin slices. All vegetables need to be mixed. Now you can prepare the brine. To do this, pour water into a deep fireproof container and then bring it to a boil. Then you can add salt, spices and sugar. The brine needs to be boiled for another 10 minutes. At the end of cooking, you need to add table vinegar. Boil the brine for another 1 minute.

Vegetables must be placed in jars and poured ready marinade. For the fermentation process to be successful, the cabbage and beets should be left in a warm room for about 4 days.

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

Sauerkraut with apples

This recipe is almost no different from the classic one. This snack includes a sour apple, which gives the dish a little piquancy. To prepare sauerkraut using this method you will need:

White cabbage - 2 and a half kilograms.
Carrots - 100 grams.
Sour apples - 150 grams.
Salt - 65 grams.

Cooking steps

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

Apples also need to be peeled. First, you need to remove the core and seeds from them. After this, the apples should be cut into slices. All chopped vegetables must be mixed in a deep container. You also need to add salt here. All components should be thoroughly ground so that juice appears. It's best to do this by hand.

After this, you need to add apples to the appetizer and mix again. The resulting mixture should be distributed tightly into jars. If the cabbage is fermented in a bucket or barrel, then you should press everything down with a weight on top.

The cabbage should be left in the room for a day and then moved to a cooler place. After 6 days the appetizer will be ready. You can make a good salad from it with herbs and vegetable oil. This dish is ideal with boiled potatoes.

Crispy sauerkraut recipe

To prepare this snack you will need:

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

Cooking method

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

Place a bay leaf on the bottom of each jar. This can also be done after the first layer of vegetables. The containers need to be filled with cabbage. In this case, each layer must be carefully compacted.

Now you can prepare the brine. To do this, pour water into the container and bring it to a boil. You also need to add salt here. The finished brine can be removed from the heat and cooled. The marinade should be poured into jars with vegetables. In this case, you need to make sure that all the air comes out of the cabbage.

Now the jars can be placed in a warm place. A day later, the fermentation process will begin. From this point on, the cabbage must be stirred regularly. A few days later delicious snack will be ready. If the room temperature is low, it may take longer. But in the end it turns out sour and there are completely different varieties for a 3-liter jar. However, real sauerkraut is prepared without adding water and vinegar.

Hello, dear friends! Today I offer you sauerkraut recipes instant cooking so that it turns out crispy and juicy. I have already described the options in a previous article. But you don’t always have the time or desire to wait long. I want to try it now.

For such impatient people, quick methods of sourdough have been invented. There is even one that can be put on the table in just a couple of hours. It’s very convenient when unexpected guests are almost on the doorstep. How convenient it would be as a snack, along with cucumbers, or with strong drinks.

For everyday table I like to serve it with fresh herbs and new potatoes. And for taste, I also like to definitely add a little bit of unrefined sunflower oil. This is just some kind of delicacy.

Advice - for our purposes, choose mid-late or late white-headed varieties so that the head is dense and, preferably, large. It is better that the leaves are whole and not cracked.

Crispy and juicy instant sauerkraut in a jar overnight without vinegar

According to this recipe, I do not put carrots in the cabbage, but add them already in finished product when I serve it. I like it better this way. Try this option too. But, if you want, you can immediately add one carrot and ferment it all together. Grate it on a coarse grater and carefully mix the vegetables.

Ingredients for a 3 liter jar:

Cabbage - 2.5 kg
Sugar - 1 tablespoon
Salt - 1 tablespoon
Allspice peas - 2 pcs.
Black peppercorns - 6 pcs.
Bay leaf - 2 pcs.
Water - 1 liter

Preparation:

1. Pour water into a ladle or saucepan and place on fire. As soon as it boils, add bay leaf, allspice and black peppercorns. Add salt, sugar and stir. Cook for 2 minutes, turn off the heat and leave to cool completely.

2. Chop the cabbage into thin strips. Then place it tightly in the jar up to the “shoulders”, that is, to the point where the jar narrows, leaving room for the brine. Place a bay leaf somewhere in the middle.

3. Now pour the cooled brine into the jar to the very top. Place the peppercorns from the brine on top too. Place a deep bowl and leave for a day at room temperature.

4. After 6 hours, pierce in several places with a long stick (you can use a knife or a knitting needle) to the very bottom so that gases and bitterness come out. The foam that appears on top will need to be removed. In a day, the sauerkraut will be ready and can be served immediately. And for decoration you can add grated carrots and herbs.

Quick recipe for cabbage in brine for a 3 liter jar

Very simple and versatile option quick sourdough. For this recipe, it doesn’t matter at all what type of cabbage it is - early or late. But it will taste absolutely amazing. Quite crispy and very tasty.

Ingredients:

Cabbage - 2-2.3 kg
Carrots - 2 pcs.
Salt - 2 tablespoons
Sugar - 4 tablespoons
Water - 2 liters

Preparation:

1. First, pour water into a saucepan, add salt and sugar. Place on the fire and boil the brine, and then let it cool.

2. While the brine is cooling, chop the cabbage and grate the carrots. Place in a deep bowl. Mix well.

3. Transfer the vegetables into a 3-liter jar, leaving space on top for the brine. Place approximately up to the hangers, that is, to the point where the can narrows. Then pour in the cooled brine. Place the jar in a deep bowl where the brine will flow out. Cover the top loosely with a lid. Leave it like this for a day.

The next day you need to pierce it in several places with a long stick to release bitterness and gas. Repeat this procedure several times throughout the fermentation period.

5. In total, such a jar should stand for two days. Then close the lid and store in a cool place. Or use it right away.

Delicious sauerkraut in large pieces in a pan

Here's a sourdough option for you quick cabbage, laid in large pieces. Some people think (my husband, for example) that this is how it will be tastier and more appetizing. For a quick method it will be quite optimal.

Ingredients:

White cabbage – 1.5 kg
Carrots – 200-300 gr
Garlic – 2-4 cloves
Salt – 4 tablespoons
Sugar – 5 tablespoons
Apple cider vinegar – 1.5 tablespoons
Water – 1.5 liters

Preparation:

1. Cut about half of the head of cabbage and cut it into slices 2.5-3 cm thick. Grate the carrots on a coarse grater. Peel the garlic and cut into halves.

2. Then place the pieces in a saucepan, sprinkle with carrots and garlic. Layer in layers.

3. Now let's make the brine. Pour water into the pan. Add salt and sugar there. Wait until it boils and pour in vinegar, then turn off. Hot pickle Pour into pan with vegetables to completely cover.

4. Place an inverted plate on top of the pan and place a filled 3-liter jar of water on it. Thus we established oppression.

5. After a day, remove the oppression. Our white cabbage is ready. For storage, you can transfer it to a more convenient container and put it in the refrigerator. You can use it immediately.

Quick sauerkraut in 2-3 hours with vinegar and sugar

Very tasty and juicy cabbage is obtained in literally 2-3 hours. I wrote exactly about this recipe in the introduction. Imagine a situation where you were simply presented with the fact that in a couple of hours unexpected, albeit respected, guests would come to you. For such cases, this recipe will come in handy. Such a snack is simply eaten instantly. And the guests will be pleased.

Ingredients:

Cabbage - 3 kg
Carrots - 3-4 pcs.
Garlic - 4 cloves
Water - 1.5 liters
Sugar - 200 gr
Salt - 3 tablespoons
Vegetable oil - 200 gr
Vinegar 9% – 200 g

Preparation:

1. Shred the cabbage in any way convenient for you. Grate carrots and garlic. Place all vegetables in a deep bowl.

2. Now let's make the marinade. Pour water into the pan. Add salt and sugar, as well as vegetable oil. Put it on fire. Wait until it boils and add vinegar. After this, boil for another 2 minutes and remove from heat.

3. Hot marinade pour into a dish with chopped vegetables and stir. Cover with a lid and leave at room temperature for 2-3 hours.

4. After this time, you can already eat it. If you get a lot, just transfer it to convenient container and store in the refrigerator. Usually we don't have it for more than a week.

Video recipe for crispy, instant sauerkraut for the winter

I want to add one more good recipe to your piggy bank. Very good for salads. When it is ready, you can transfer it to jars, close the lid and store it in a cool place until winter. Or use it right away.

Ingredients:

White cabbage – 1 kg
Water - 1 l
Apple cider vinegar – 100 ml
Vegetable oil – 100 ml
Salt - 40 g
Sugar - 35 gr
Carrots – 120 gr
Onion - 1 pc.
Garlic – 20 gr

You will see the cooking method in a very detailed video.

That's all for today. I shared with you the simplest and my favorite variations of quick cabbage starter. I don't have much space at home for long storage, that's why I use these recipes. I'm done, I'm doing it again. It doesn't take that long.

Good luck with your preparations!