But I can’t stop and hope that I will still have time before the end of the harvesting season. I believe that sauerkraut is simply an indispensable attribute of autumn and winter. Juicy and crispy, with carrots, apples, cranberries or caraway seeds, sauerkraut beckons us to the table. Moreover, sauerkraut is healthier than fresh thanks to lactic acid bacteria that are formed during the fermentation process.
In apartment conditions, it is most convenient to prepare sauerkraut in glass jars. But if you are the happy owner of a cellar and you have a wooden barrel, then it would be simply a crime not to fill it with cabbage and ferment it for the joy of the whole family. And so that your efforts are not in vain, you need to carefully read the useful tips for sauerkraut.
- The main thing is to buy or grow cabbage for pickling only late varieties. Summer cabbage is completely unsuitable for this. Summer cabbage varieties have thinner, greener and looser leaves. Winter varieties of cabbage are distinguished by their dense heads and white color. When choosing cabbage, pay attention that it is not too “stringy”, with hard veins.
- Cabbage for pickling should not be cut into very small pieces. The thickness of each piece should be about 5 mm. If you chop the cabbage too much, it will become soft.
- To sauerkraut, use coarse non-iodized salt.
- Be responsible when choosing containers. Glass, wooden or enamel dishes without chips are suitable for fermentation. In an aluminum pan, the lactic acid that is formed during fermentation will react and ruin the whole thing for you.
- Sauerkraut should be fermented at a temperature no higher than 24 and no lower than 20 degrees. If you overheat, you will get jelly, but in a cold room the cabbage simply will not sour.
- The fermentation process takes about 3 days. After this, the cabbage can, of course, be eaten. But the real taste of classic sauerkraut will appear only after a week.
- Shredded cabbage for sourdough must be pressed down with something heavy, for example, a plate with a 3-liter jar of cucumbers. My grandmother always kept a pressure handy - a wooden circle and pressed it with a clean, heavy stone.
- To prevent the gases formed during fermentation from accumulating in the cabbage, it must be pierced in several places with a wooden stick.
- The ideal temperature for storing sauerkraut is from 0 to +2 degrees. You can transfer the cabbage into 3-liter jars and then it will be convenient to store it in the refrigerator.
- Cabbage is perfectly preserved for 9 months. True, the longer it is stored, the more sour it becomes. Therefore, it is better to cook in small portions.
- Cabbage retains its properties only when frozen once. You can put the sauerkraut in bags and put it in the freezer.
- To get delicious crispy sauerkraut, pay attention to the phase of the moon. It is best to ferment cabbage on the waxing Moon, 3-4 days after the New Moon.
To prepare delicious, crispy sauerkraut, I offer several simple classic recipes.
Sauerkraut - classic recipe with brine for a 3 liter jar
In order to make a 3-liter jar of sauerkraut, we will need forks of fresh cabbage weighing approximately 2.5 kg. The simplest, classic and no-nonsense recipe for sauerkraut.
Ingredients:
- cabbage - 1 head weighing 2.5 kg
- carrots - 3-4 pcs.
- salt - 2 tbsp. l.
- sugar - 2 tbsp. l.
- water - 0.5 liters (approximately)
- Shred cabbage using any of the following methods. It’s convenient to have a special grater for this, or you can simply cut it into thin strips using a knife. Place the cabbage in a deep bowl.
2. Grate the carrots on a coarse grater and add to the cabbage.
3. Simply mix both of these ingredients with your hands. Moreover, the cabbage should not be squeezed, otherwise it may become soft.
4. Take a clean 3-liter jar and put the cabbage and carrots into it, lightly compacting it. Fill the entire jar. Add salt and sugar on top of the cabbage with a spoon.
5. Cabbage must be fermented in brine. Simply fill the cabbage with cold, unboiled water (not chlorinated) up to the very neck of the jar.
The brine must cover the entire cabbage. If the amount of brine decreases, simply add water
6. We pierce the cabbage in several places with a wooden stick so that the gases accumulated during fermentation escape. During fermentation, it is advisable to pierce the cabbage with a wooden stick at least once a day.
During fermentation, the amount of brine will increase and it will flow out of the jar, so be sure to place the jar of cabbage in a basin or any other container.
7. Cover the jar with cabbage with gauze and make sure that the brine covers all the cabbage. Cabbage should stand at room temperature for 2-3 days. After this, you can close it with a lid and put it in the refrigerator for storage.
How to make sauerkraut at home in jars - a simple recipe
Also a classic recipe, only here we will do without adding water. The ingredients are the same - cabbage and carrots, and we will also add salt in a 3-liter jar.
Ingredients:
- cabbage - 1 head weighing 2 kg
- carrots - 1 pc.
- salt - 1 tbsp. l. with a slide
- sugar - 1 tsp.
- Chop the cabbage and carrots and place in a deep bowl.
2. Mix salt and sugar in a glass; we will gradually add them to the cabbage.
3. In this recipe we will stir and rub the cabbage with our hands as if we were kneading dough. The cabbage should release its juice.
4. Gradually compact the cabbage into a 3-liter jar and sprinkle each layer with salt and sugar. Fill the jar to the very top.
5. Close the jar with a plastic lid and place a saucer or bowl underneath. Sauerkraut for 3 days at room temperature. Don’t forget to pierce the cabbage with a wooden or plastic stick 1-2 times a day.
6. After this, put the finished cabbage in the refrigerator for storage.
In order for the brine to constantly cover the cabbage, you need a load on top. To do this, place a plastic lid inside the jar, and place a 0.5 liter bottle of water on it.
Delicious sauerkraut with apples and peppers - a recipe for the winter
This recipe is a little more complicated with the addition of different ingredients. The cabbage turns out simply delicious, cook it and see for yourself.
Ingredients:
- cabbage - 1 head weighing 2 kg
- carrots - 1 pc.
- apples (Antonovka is best) - 4-5 pcs.
- bell pepper - 1 pc.
- parsley, dill
- garlic - 2 cloves
- coriander - a pinch
- black peppercorns
- water - 1 liter
- salt - 4 tsp.
- sugar - 1 tsp.
- Shred the cabbage, grate the carrots on a coarse grater, cut the bell pepper into strips, cut the apples into 4 parts and remove the seeds.
2. Place the ingredients in layers in a large container, such as a bucket. A layer of cabbage will go to the bottom, sprinkle with sweet pepper on top and lay out a layer of apples.
3. Place a layer of cabbage again, carrots on top, then chopped parsley and dill. Next add chopped garlic.
4. We repeat these layers again - cabbage, peppers, apples. Cabbage, carrots, herbs, garlic.
5. Prepare hot brine. The recipe is for 1 liter of water, you may need more water. Bring the water to a boil and add salt, add coriander and peppercorns to taste. Pour brine over cabbage. We pierce the cabbage in several places with a wooden stick. Let the cabbage ferment for 3 days at room temperature.
After 3 days, transfer the cabbage into clean jars and put them in the refrigerator. Delicious cabbage is ready.
Sauerkraut - recipe with bell pepper and horseradish
Another recipe for sauerkraut, which uses not only traditional cabbage and carrots, but also bell peppers and even horseradish.
Sauerkraut with apples, cranberries and rowan berries
A unique recipe in which we will use a decoction of oak bark to obtain crispy cabbage. Well, there will be even more vitamins in cabbage when we add cranberries and rowan berries.
Ingredients:
- cabbage - 1 head weighing 3 kg
- carrots - 3 pcs.
- apples - 2 pcs.
- cranberries - 1/2 cup
- rowan - 1/2 cup
- black peppercorns
- salt - 3 tbsp. l.
- oak bark decoction - 50 ml
- Chop the cabbage and carrots, sprinkle with salt and rub with your hands until the juice appears.
2. We choose sweet and sour varieties of apples such as Antonovka. Cut the apples into thin slices.
3. For the starter we will use a large enamel pan. Place cabbage leaves on the bottom of the pan and sprinkle peppercorns.
4. Lay cabbage and carrots in layers, then apples and generously sprinkle with cranberries and rowan berries. We repeat the layers in the same sequence and be sure to compact them with our hands.
To remove bitterness from rowan, pour boiling water over it.
5. To make the cabbage crispy, prepare a decoction of oak bark in advance. To do this, boil the washed bark in boiling water for 10 minutes and cool. Pour the cooled broth into the pan with cabbage.
6. When you have laid out all the cabbage, place a plate of the appropriate diameter and a heavy weight, for example, a jar of water, on top.
7. To allow gases to escape from the cabbage, insert wooden sticks into the cabbage.
8. The cabbage will ferment for 3 days, after which it can be put into jars and stored in a cold place.
Delicious sauerkraut with apples and pears
You are convinced that there are many recipes for sauerkraut and I tried to introduce you to a variety of recipes for every taste. Now is the time to prepare sauerkraut. As I already wrote, it is very good to ferment cabbage after the New Moon, which will occur on the 19th in October 2017. So stock up on cabbage, save the recipes, and I wish you good luck in making healthy and tasty preparations.
Greetings!
Winter is coming soon, and we need to have time to prepare as many different preparations as possible. Nowadays people can can a lot of things. Starting with tomatoes and cucumbers, and ending with watermelons and lemon. And we will talk about a very healthy vegetable - cabbage. How to prepare sauerkraut in jars for the winter? Probably the most important question addressed in the article. In fact, there are different ways. It can be used either without sterilization or in brine.
In the article:
Recipe for sauerkraut for the winter: very tasty, simple and without sterilization
Let's start with a very simple recipe. Now I’ll tell you how you can salt white cabbage quickly and easily. Let's salt it in the classic way. And it turns out tasty and crispy.
The ingredients are for a 3-liter jar:
- Cabbage - approximately 2-2.3 kilograms
- Medium carrots - 2 pieces
- Salt - 2 full tablespoons
- Sugar - 2 level tablespoons
- Regular raw water - 1.5 liters
In this recipe we use homemade cabbage. I can't vouch for the store one. Because the quality of pickling depends on the variety, the origin of the vegetable, etc.
Let's start cooking:
1. Start shredding the cabbage. Convenient to do with a special chopping knife. If you don't have one, you can use a regular one.
2. Grate the carrots on a coarse grater. Add to cabbage. And just mix so that the carrots are evenly distributed.
There is no need to stir vigorously so that the vegetables do not release juice.
3. Now wash the jar well. There is no need to sterilize it. Place the vegetable mixture in a jar. There is no need to compact it, just lightly press it with your hand.
Don't fill the neck completely.
The main thing is that the water is not chlorinated. Pass it through the filter. You can use a regular cassette filter.
5. To ensure that the water is evenly distributed throughout the jar, you can pierce the cabbage with a wooden stick. For example from sushi. Fill it right up to the edge of the neck so that the brine covers the cabbage. It should not come into contact with air.
6. Then close the lid with the back side. You can use gauze or a bandage. Place the jar in a basin or large dish. During the salting process, juice will form and flow out over the edge of the jar.
Make sure that the brine always tears the cabbage. If you see something sticking out on top or a little dry, just lower it with a spoon.
Set aside for 2-3 days at room temperature. We constantly monitor the brine level. If water has been absorbed, you can top it up. And be sure to use a stick to let the gas escape.
You can also use the drained brine. If the brine level in the jar has decreased, pour in the leaked juice. And the cabbage should be completely covered before closing.
Ready! This cabbage is suitable for preparing borscht, cabbage soup, and solyanka.
And before moving on to the second recipe, I bring to your attention lecho preparations for the winter from and. The article describes the entire cooking process step by step with photos. Agree, it will be nice to see not only canned cabbage on your table in winter.
Sauerkraut in a jar with iron lids
Preparing cabbage is actually a simple matter. There is nothing complicated. This is a proven recipe. We will use hot salting. Belarusian cabbage variety.
Calculation of ingredients for a 3-liter jar:
- Cabbage - 2-3 kilograms
- Carrot
- Salt - 3 tbsp. spoons without a slide
- Sugar - 3 heaped tablespoons
- Dill seeds - optional
- Vinegar 70% - 1 teaspoon
- Aspirin – 2 tablets
Preparation:
1. First of all, grate the carrots on a coarse grater.
2. Shred the cabbage and mix with carrots. And now is the main point. You need to put cabbage in jars correctly. How it turns out depends on this.
Putting cabbage in a jar
Place in sterilized jars. And be sure to leave space from the edges of the jar.
The first part is half a jar, compact it very well. Thus, we add cabbage and carrots in layers and compact them thoroughly. Until we get half a jar. It turned out to be about a little more than half.
And we compact the rest of the part up to the shoulders lightly. So that there is emptiness between the pieces of cabbage. It was like it was porous. We can say that it is not compacted.
Cabbage should be salted in a good mood and accompanied by good music. They say that she loves it.
4. And with a knife or large fork we begin to pierce it thoroughly. Due to this, air and bubbles come out.
This salting method is good not only because the cabbage turns out very tasty. But also because it doesn’t need to be constantly crushed.
5. After this, pour boiling water to the brim. And immediately roll up the sterilized lids. This is, in principle, the whole secret of preparing sauerkraut for the winter under iron lids.
Delicious cabbage with beets: a simple recipe
We will cook it in pieces. Therefore, cabbage will be a wonderful and tasty winter snack. It turns out crispy pickled cabbage with beets and carrots.
Ingredients:
- Cabbage - 1.5-2 kilograms
- Medium-sized beets - 1 piece
- Garlic - 1 head
- Bay leaf - 10-15 pieces
- Peppercorns
For the marinade
- Water - 1 liter
- Salt - 2 tablespoons
- Sugar, vinegar - 150 grams each
- Sunflower oil - 1/2 tablespoon
Preparation:
1. We start with cabbage. We cut the cabbage into petals, after cutting out the head of cabbage.
2. Now let's prepare the garlic and beets. Beets can be cut into half rings or strips.
3. Prepare the marinade. Pour 1 liter of water into the pan. Add salt, sugar, vinegar and vegetable oil. Mix. Place on the fire and bring to a boil. As soon as our syrup boils, we will pour in our cabbage.
4. Meanwhile, take the dishes. In our example, a plastic bucket.
You can use any saucepan or 3-liter bottle.
Lay out in layers. First, cut the cabbage sideways. Top with beets, garlic, peppercorns and bay leaves.
5. Our marinade has boiled. Now pour in our cabbage.
If you pour cold marinade, the cabbage will need to sit for 2-3 days. And you can eat it hot the next day.
6. Cover with a plate and place a weight on top. It is important that the cabbage is completely covered with the marinade.
7. Once the cabbage has cooled, it will need to be put in a cold place.
This is such a delicious and beautiful pickled cabbage. Bon appetit!
In addition to cabbage, you can prepare it for the winter. A great addition to appetizers that will fit perfectly on any table. Cook with pleasure!
Georgian pickled cabbage: very simple and tasty (video)
Crispy and juicy instant sauerkraut
Let's learn to cook quickly. But nevertheless it turns out very tasty. The advantage of this recipe is that we will not use vinegar. Instant recipe in a 3 liter jar.
Products:
Cooking:
1. Pour 1.5 liters of cool boiled water into a saucepan and dissolve salt and sugar in it.
2. Shred the cabbage. Add carrots grated on a coarse grater to it. Mix well.
3. Place the vegetable mixture in a jar. Place pepper and bay leaf between layers.
4. Then pour in the brine. And cover the jar with gauze. Leave for 2-3 days at room temperature.
5. Sauerkraut is ready. Remember, we use sterilized jars. You can also roll it up in a cool place.
This is what the methods for making sauerkraut at home look like. We learned how to prepare in a jar and under iron lids. You have seen for yourself that this is easy to do. And the main thing is that it turns out very tasty. We also examined the method of preparing it in brine. I tried to bring you the best recipes for sauerkraut for the winter.
If you liked the recipes, then rate and like. Share information. And leave your comments. Good health to you!
Hello, dear friends! Today I want to continue the topic of preparing for the winter and will present you with several recipes for delicious sauerkraut in a jar.
Then, when you open a jar of cabbage, you can prepare wonderful salads or excellent cabbage soup. You can even cook it quickly and it turns out simply amazingly tasty.
So, dear friends, choose the recipes you like and start making sourdough. If you do everything right, you will be very pleased with the results. And you will always have an amazing appetizer on your table to accompany any side dish.
Just a reminder, if a recipe calls for salt, choose coarse rock salt! In no case iodized or fine. Sometimes they take sea food, but less often.
Very tasty sauerkraut - recipe for a 3 liter jar in brine
This is one of my grandmother's favorite recipes. The cooking process is very simple. It doesn't take a lot of time. And the result will greatly please you in the cold season. Although you can eat it after 3-5 days. We usually don’t have the patience to wait for a long time and we quickly crush such a jar, and then cook it again.
Ingredients:
- Cabbage is not a big head of cabbage
- Carrots - 1 pc.
- Salt - 3 teaspoon
- Sugar - 1 teaspoon
- Water - 1.5 l
Preparation:
1. Chop the cabbage in any way convenient and accessible to you. Grate the carrots on a coarse grater. Place in a large deep dish and stir evenly. According to this recipe, there is no need to mash it so that it does not release juice.
2. Now put everything into a jar. There is no need to press, just press lightly. Fill the jar a little short of the neck.
3. Add salt and sugar to cold water. Stir well until they dissolve. Pour it into the jar to the very top.
There is no need to boil water. The main thing is that it is clean. You can take spring water or buy non-carbonated drinking water in the store.
3. Take any long wooden stick and pierce the cabbage as deeply as possible in several places so that the air comes out and the brine spreads throughout the jar. If there is not enough water, add a little more.
4. Now you need to press down with pressure. But it’s hard to put pressure in a jar, so you can use wooden skewers. Break it so that the stick is 3-4 cm larger than the diameter of the neck.
5. Place two of these sticks crosswise into the jar, pressing down the cabbage a little. This is how we get oppression.
6. Place the jar in a deep plate, as the brine will leak out. You can cover the neck with a nylon lid and leave to ferment for 3 days at room temperature. Every day, pierce the cabbage with a stick several times to release gases.
7. After three days you can already try it. For long-term storage, tightly close it with a nylon lid. It can be easily stored for up to 10 months in a cool place.
Classic recipe for crispy and tasty sauerkraut in a jar
I am sharing with you another common recipe. Here it is fermented in its own juice, without brine. The main thing is to stretch it thoroughly with your hands, you can even attract your husband. And then compact it properly in the jar.
Ingredients:
- Cabbage - 1 head (2.5-3 kg)
- Carrots - 1 pc.
- Salt - 1 tablespoon
- Sugar - 1 tablespoon
Preparation:
1. Chop a head of cabbage. Remember it a little with your hands. Then peel and grate the carrots on a coarse grater, or cut them into thin strips. Sprinkle with salt and sugar. Mix everything and remember well with your hands until our cabbage yields juice.
2. Now put everything in a jar, compacting it well using your hands or improvised means, such as a wooden rolling pin. If you mash the cabbage properly, it will immediately become covered with juice in the jar. Place the jar in a deep dish, as the juice will flow out during the fermentation process. Leave it for three days.
4. After three days, you can close the jar with a lid and put it in a cool place for storage. And for convenience, you can transfer the cabbage into containers and close them tightly with a lid. This makes it easier to store in the refrigerator and takes up less space. You can eat it within a week. It will be very tasty and crispy.
We pickle cabbage with vinegar, like a salad, quickly and tasty. Homemade recipe
This cabbage will be ready for consumption in a maximum of 24 hours and you won’t have to walk around it for a long time and lick your lips. A very simple recipe that doesn't require much effort. Be sure to try it, you will definitely like it.
Ingredients:
- Cabbage - 1 kg
- Carrots - 1 pc.
- Sweet red pepper - 1 pc.
- Water – 500 ml
- Vinegar (table 9%) - 6 tbsp. l.
- Sugar - 7 tbsp. l.
- Salt - 1 tbsp. l.
- Sunflower oil – 80 ml
Preparation:
1. First, let's make the brine. Pour water into a saucepan and boil. Then add salt, sugar and vegetable oil. Bring to a boil, add vinegar and remove from heat.
2. Wash the cabbage, get rid of the bad top leaves and chop. Peel the carrots and grate them on a coarse grater. Remove all seeds from sweet peppers and cut out the “walls”. Cut it into strips. Place everything in one dish and mix.
3. Then transfer tightly into jars to the top and fill with hot brine. Cover with nylon lids and let stand at room temperature until cool. Then refrigerate for 12-16 hours.
4. After this, it will be ready and you can treat yourself to it. And for long-term storage you need to keep it in a cool place. The salad turns out very tasty and will fit on any table.
How to properly ferment cauliflower with beets and garlic for the winter
Few people ferment cauliflower for the winter. But you should definitely try this recipe. During the fermentation process, it acquires a bright beet color and emits a simply breathtaking aroma.
Ingredients:
- Cauliflower – 1.5 kg
- Beetroot - 1 piece
- Carrots - 1 pc.
- Bell pepper - 1 piece
- Garlic - 4 cloves
- Black peppercorns – 7 pcs.
- Allspice peas - 3 pcs.
- Mustard grains
- Salt - 2 tbsp. l.
- Sugar - 2 tbsp. l.
- Water - 1.2 l
Preparation:
1. Wash and peel the vegetables. Separate the cabbage into inflorescences. Cut carrots and beets into slices. Peel the pepper, remove the walls and cut into halves. Arrange the vegetables evenly in the jar, adding black peppercorns and allspice.
2. Place peeled garlic cloves on top, add salt, sugar and a few mustard seeds. Fill with clean cold water.
3. Cover the top of the jar loosely with a lid or paper napkin. Leave to ferment at room temperature for three days.
4. After three days, tightly close the nylon lid and put it in a cool place for storage. Such cabbage will pleasantly please the eye on your table and, at the same time, will be very tasty.
Video on how to cook delicious red cabbage with orange
Have you eaten this kind of cabbage? The recipe is simply amazing! And the taste and aroma are unforgettable. I recommend that you make at least one jar to try. And when you try it, you will truly appreciate this recipe. So that you don't miss anything, I specially included a video. Respect to the author!
Ingredients:
- Red cabbage - 1 head
- Green apples - 2 pcs
- Orange – 1 piece
- Carrots (large) - 1 pc.
- Sea salt - 1 tbsp. lie
- Ginger - piece
Properly ferment cabbage and cranberries in a jar for the winter
And finally, I offer you a wonderful method with cranberries. By the way, instead of it or along with it, you can put lingonberries. If you find it a little sour when eating, add sugar. This will not spoil the overall eating experience. It will still be very tasty.
Ingredients:
- Cabbage - 3 kg
- Carrots – 6 pcs.
- Salt - 3 tablespoons
- Cranberries – 250 gr (1 cup)
Preparation:
1. First shred the cabbage. And grate the carrots on a coarse grater. Place in a deep bowl, add salt and mix everything well. Use your hands a little to make the juice appear.
2. Place vegetables in a jar, compacting tightly. Sprinkle layers of cabbage with cranberry salts. Pour the resulting juice into a jar as well. Place it in a deep plate or dish and leave at room temperature for 3-4 days. The top of the neck can be covered loosely with a lid or something else.
3. During these days, periodically make punctures with a stick to release gases. And after the elapsed time, our cabbage with cranberries will be ready. You can close the jar with a nylon lid and put it in a cool place. You will be able to eat it in a couple of days.
I really hope you find all these recipes useful. They are all different, but they always turn out very tasty. This cabbage will decorate any holiday table. However, she will also reign at the everyday dinner table. My family gobbles it up at the speed of light.
And I want to wish you a good mood and successful preparations! Bye.
Every housewife makes sauerkraut for the winter. Crispy and healthy cabbage is a lifesaver in winter. You can serve sauerkraut in the form of a simple salad - put it in a salad bowl, add a couple of tablespoons of canned green peas, thinly sliced onions and season everything with “fragrant” unrefined vegetable oil. We offer you very tasty, proven recipes for sauerkraut for a 3-liter jar, which are easy to prepare and convenient to store.
Today there are many recipes for sauerkraut. The most common are the traditional version, when shredded cabbage is mixed with carrots and salt, and then squeezed with a mortar or simply by hand until the juice appears, as well as the option with brine. In the second case, chopped cabbage and carrots are simply poured with a prepared solution of salt, sugar and seasonings and aged until the desired taste.
Two recipes for delicious sauerkraut for a 3-liter jar: choose to taste
The differences between these sourdough methods lie not only in the method of preparation, but also in the taste of the resulting product. To conclude which one is better, let’s try to cook both.
recipe No. 1
To prepare sauerkraut in brine per three-liter jar you will need:
- 2 kg of white cabbage;
- 2 medium sized carrots;
- black peppercorns (several pieces);
- 1.5 l. water;
- 2 heaped tablespoons of salt;
- 1.5 spoons of sugar.
recipe number 2
To make sauerkraut according to the traditional recipe for a 3-liter jar, take:
- 2 kg cabbage;
- 2 carrots;
- 5 table. spoons of salt.
We will cook at the same time so that we can experience all the differences in practice.
Peel the carrots and grate them on a medium grater
Shred the cabbage.
For the first recipe (with brine), mix cabbage with carrots
and transfer it to a three-liter jar.
For the second recipe, we also mix the vegetables, add salt to them and begin to crush them thoroughly using a mortar or hands
and when the juice appears, we also transfer it to a three-liter jar.
In the first option, the jar is completely filled, and in the second, only half is obtained.
Prepare the brine.
To do this, mix salt (2.5 tablespoons) and sugar (1.5 tablespoons), add peppercorns to them (if desired, you can add bay leaf and other dried spices).
Add warm water and stir until completely dissolved.
Fill the jar with cabbage that has not been crushed by hand with brine.
We tie the neck of the jars with gauze folded in several layers. Cabbage ferments for about 2-3 days. During this time, each of the cans must be opened and stirred at least two or three times to allow the gases that form as a result of the ferment to escape. If this is not done, the cabbage may go rotten.
It's time to try sauerkraut. In the first, traditional version, it turned out softer and sour
in the second case, the cabbage is crunchy and has the aroma of added spices, but is not particularly acidic.
Of course, if you wait a couple more days, the cabbage will ferment more. Try both recipes. Only then can you conclude which one you prefer. Bon appetit!
Delicious sauerkraut in 3 liter jars for the winter: a classic recipe
A preparation that is not only tasty, but also extremely healthy due to its record vitamin C content. In addition, sauerkraut destroys putrefactive processes in the stomach!
Ingredients:
- head of cabbage - large;
- a tablespoon of sugar;
- salt and spices to taste;
- two carrots
Cooking technology:
- prepare a large bowl;
- chop the cabbage into thin strips;
- Place the prepared ingredients in a bowl;
- add sugar;
- grate the cabbage with your hands, gradually adding salt;
- The cabbage should taste slightly salty;
- grate carrots on a coarse grater;
- add to cabbage;
- add spices - cumin and dry dill;
- to stir thoroughly;
- compact the cabbage into a jar;
- close with a nylon lid;
- put the jar on a plate and put it in a warm place for three days;
- use a thin wooden stick to pierce the cabbage to the very bottom several times a day to release the formed gases;
- After three days, put the jar of cabbage in a cool place - in the basement, cellar or on the balcony.
Sauerkraut in brine in jars: a simple recipe
Products:
- a head of cabbage about two and a half kilograms;
- two tablespoons each of salt and sugar;
- one carrot;
- allspice – three peas;
- bay leaf;
- one and a half liters of water
Preparation:
- first prepare the marinade: add salt, sugar, spices to hot, boiled water;
- leave to cool;
- While the marinade is cooling, prepare the main ingredients: finely chop the cabbage and grate the carrots (you can use a grater to prepare Korean carrots);
- Stir vegetables in a large bowl;
- put them in jars;
- There is no need to compact and crush the cabbage;
- pour the brine over the vegetables, cooled to room temperature;
- put the jars in a warm place (possibly near the radiator);
- Place a small saucepan or deep plate under each jar;
- leave for three days;
- Prick the cabbage several times a day to release gases with a fork;
- after three days, put the jars of cabbage on the balcony;
- The cabbage will be ready in five to seven days.
Sauerkraut with honey: recipes for a 3-liter jar
Very tasty sauerkraut can be prepared with honey, the recipes are for a 3 liter jar. This snack will be not only tasty, but also very healthy. And even those who suffer from gastritis can drink the brine, as it has a pleasant sweet and sour taste.
Simple recipe
For preparation you will need the following products:
- cabbage weighing two kilograms;
- one carrot;
- liter of water;
- two and a half spoons of honey;
- a tablespoon of salt;
- two bay leaves;
- allspice - three to four peas.
Preparation:
- chop the cabbage into strips;
- chop the carrots on a Korean grater;
- mix cabbage and carrots;
- knead lightly with your hands;
- compact tightly into the jar;
- pour warm marinade (add honey and salt to hot water, stir and cool slightly);
- place the jar in a deep plate, since during fermentation the brine will pour out over the edges of the jar;
- leave in the kitchen for several days;
- be sure to pierce the cabbage with a sharp knife so that the gas escapes;
- After a day, put it in the refrigerator or take it out to the balcony;
- Can be served for dinner in the evening.
Sauerkraut with honey “Spicy”
Prepare this way:
- at the beginning of cooking, prepare the marinade so that it cools slightly;
- add one and a half tablespoons of honey and the same amount of salt to a liter of hot water, add half a teaspoon of cumin, dill seeds, anise;
- a head of cabbage weighing two kilograms and one medium-sized carrot, cut into thin strips;
- mix the vegetables and lightly mash them with your hands;
- put in a jar (not too tightly);
- pour warm marinade;
- leave in the kitchen for 24 hours;
- in a day the cabbage is completely ready;
- it should be put in the refrigerator or put on the balcony.
On a note! You can add green apples, cranberries, grapes or rowan to this recipe.
Cabbage with honey “Country”
To prepare you will need:
- cabbage weighing approximately three kilograms;
- chilled water – 700 grams;
- carrots - one medium size;
- salt - to taste;
- one and a half tablespoons of honey;
- a couple of bay leaves;
- three to four peas of allspice.
Prepare as follows:
- chop the cabbage into small strips;
- grate carrots on a Korean grater;
- place vegetables in a large bowl or pan;
- salt vegetables;
- knead lightly with your hands;
- add bay leaf and allspice;
- mix;
- put in a 3-liter jar;
- tamp lightly;
- fill with cold water;
- put in a warm place;
- leave to ferment for two days;
- drain all the brine;
- transfer cabbage to a bowl;
- let drain and squeeze lightly;
- add honey to the brine that drained from the cabbage;
- stir until it is completely dissolved;
- put the cabbage in a jar;
- pour honey-salty marinade;
- leave the jar of cabbage at room temperature for another day;
- put it in the refrigerator or take it out to the balcony;
- After three to four days you can serve it.
FOLK WISDOM
salt cabbage only on certain days: men can ferment cabbage only on “male” days of the week - Monday or Thursday. Women – only on “women’s” days – on Wednesday or Saturday. But the best day for pickles is Wednesday!
If you or someone in your family suffers from bloating after eating sauerkraut, add dill seeds to the brine.
You can make delicious Russian cabbage soup from sauerkraut, or cook Ukrainian borscht - using equal quantities of fresh and sauerkraut. And if you stew it with meat, mushrooms or sausage, you get an independent dish for dinner or lunch.
Tricks for successful fermentation in 3 liter jars
Sauerkraut is an original Russian dish. They prepared it in very large quantities and fermented it, usually in barrels, so that it would last a large family until spring. Today cabbage is also fermented, but not in such large quantities. To ferment vegetables, use 3-liter jars or medium-sized pans, i.e. such a container that does not take up much space in the refrigerator.
In order to start fermenting cabbage, you need to prepare the following products and equipment:
- one head of cabbage weighing two and a half to three kilograms;
- salt, sugar - to taste;
- spices - dill seeds, hot peppercorns and allspice, cumin - optional.
Accessories:
- large saucepan;
- 3 liter jars;
- sharp knife;
- oppression - you can use a jar of water
Choose white cabbage, slightly flattened, without green leaves, of the “Slava” variety. It is very good if the head of cabbage is slightly cracked - this indicates that the cabbage is juicy and crispy.
Traditionally, cabbage is fermented in a bucket or barrel. But, in 3-liter jars it is much more convenient to do this. In order for the cabbage in a jar to turn out crispy and tasty, you need to know little secrets:
- cabbage in a jar must be pierced with a sharp wooden stick two to three times a day;
- for pickling, choose white, juicy cabbage without dry leaves;
- as soon as foam stops forming in the jar and the brine becomes clear. The cabbage is ready;
- Leave the jars of cabbage in a warm place for three to four days to allow the fermentation process to begin. And then move it to the balcony or put it in the cellar for seven to eight days;
- Metal objects cannot be used as oppression. A jar of water or a rock works best;
- You can ferment without oppression: to do this, compact each layer of cabbage tightly into a jar, use a wooden masher;
- The cabbage should be completely covered in the jar with brine. Otherwise, the top layer of the vegetable will begin to darken, and the taste of the cabbage will be spoiled;
- Store the finished snack in a cool place. In the refrigerator, basement or cellar.
By following these simple tips, you can independently prepare very tasty sauerkraut in ordinary 3-liter jars, both according to winter recipes and as a quick snack, ready in a few days.
