Home Vegetables Sauerkraut: classic recipe in a jar. Sauerkraut for the winter - classic recipes for pickling delicious homemade sauerkraut Cabbage in 3 liter jars recipe

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Sauerkraut: classic recipe in a jar. Sauerkraut for the winter - classic recipes for pickling delicious homemade sauerkraut Cabbage in 3 liter jars recipe

The classic step-by-step recipe suggests making sauerkraut in a 3-liter jar or bucket. When there are a lot of heads of cabbage, it is appropriate to use a wooden barrel and prepare a tasty, juicy snack for the winter in it. If you want to pamper your family right now and add a pleasant variety to your daily menu, you should pay attention to a quick way to prepare sauerkraut. It is very simple and allows you to enjoy a savory dish within 2-3 days, without waiting for the cold season to arrive.

Those who appreciate soft flavors and don't like too strong flavors will love recipes without vinegar. Fans of spicier dishes with a pronounced aroma will appreciate the cooking options without sugar, but with brine, garlic and pepper. No one will remain indifferent to sauerkraut and will definitely find their best, ideal recipe in our selection.

Delicious sauerkraut - a classic step-by-step recipe for a 3-liter jar

The classic recipe for making sauerkraut in a 3-liter jar includes a minimum of ingredients. In addition to the white carrots themselves, carrots are used, and the only seasonings are salt and sugar. The preparation has a mild, pleasant taste, is not bitter and retains its natural juiciness throughout the entire storage period.

Necessary ingredients for preparing winter sauerkraut according to the classic recipe

cabbage – 3 kg
carrots – 3 pcs.
salt – 1 tbsp
sugar – 2 tbsp

Step-by-step instructions on how to make classic sauerkraut in a 3-liter jar for the winter season

Sauerkraut - a quick classic recipe with brine and vinegar

Following the tips of the classic recipe, you can quickly and effortlessly prepare sauerkraut in vinegar brine. The finished homemade snack will have a pronounced piquant taste and light aroma. This product can be stored in the refrigerator for quite a long time and will be an excellent addition to meat, fish and potato dishes.

Necessary ingredients for quickly preparing sauerkraut in vinegar brine

cabbage – 3 kg
carrots – 3 pcs.
water – 5 l
salt – ½ tbsp
sugar – 1 tbsp
table vinegar – 6 tbsp

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

Remove the top leaves from the head of cabbage and finely chop the cabbage itself.
Rinse the carrots under running water, dry, peel and grate on a coarse grater.
Place the processed vegetables in a bowl, mix gently, but do not crush. Then place the cabbage-carrot mix in jars and compact well.
Heat water in a large saucepan, add salt, sugar and bring to a boil. When the liquid begins to boil, reduce the heating level, add vinegar and boil.
When the salt and sugar crystals are completely dissolved, remove from heat and cool to room temperature.
Fill the jars with cold brine and leave on the kitchen counter until the morning. In the morning, pierce it with a bamboo stick to release the accumulated gas and put it in the refrigerator for storage.

Crispy sauerkraut with brine without vinegar - a classic quick recipe

The highlight of this method of quickly preparing sauerkraut in brine is the absence of vinegar in the composition. Without it, the snack turns out more tender and has virtually no sour taste. Another accompanying component, chopped garlic, gives the dish a spicy pungency and a pleasant, memorable aroma.

Necessary ingredients for a quick way to ferment cabbage in brine

cabbage – 3 kg
carrots – 4 pcs.
garlic – 4 cloves
bay leaf – 4 pcs
black peppercorns – 6 pcs.
water – 1.5 l
salt – 2 tbsp
sugar – 2 tbsp

Step-by-step instructions on how to make classic crispy cabbage with brine

To make the brine, pour water into a deep enamel pan, bring to a boil over medium heat, add sugar and salt, stir, reduce the heat level to low and cook, stirring regularly, until the crystals are completely dissolved. Then remove from the stove and cool to room temperature.
Remove the outer leaves of the cabbage, cut the head of cabbage into several parts, cut out the stalk, and finely chop the remaining parts.
Rinse the carrots in running water, dry, peel, grate on a coarse grater, combine with the kaputa and mix.
Pass the garlic through a press or chop it very finely and add it to the cabbage and carrot mixture.
Then place the vegetable mixture in a clean jar, layering with bay leaves and peppercorns. Pack tightly so that the maximum amount is included.
Fill the jar with cool brine until it completely covers the cabbage. Cover the top with a wide bandage, folded several times and leave at room temperature for 3 days. From time to time, pierce with a sharp bamboo stick, creating a place for the resulting gases to escape.
After the time has passed, wipe the jar of cabbage with a napkin, seal it with a plastic lid and put it in the refrigerator for storage.

Classic recipe for quick preparation of sauerkraut in a jar without vinegar

Cabbage fermented in a jar without vinegar turns out moderately spicy and salty. Fragrant cumin and ground coriander add bright flavors to the dish. The bell pepper included in the recipe provides the necessary juiciness and gives the homemade snack an attractive, beautiful appearance.

Necessary ingredients for making sauerkraut without vinegar

white cabbage – 3 kg
carrots – 3 pcs.
bell pepper – 2 pcs
salt – 4 tbsp
cumin – ½ tsp
sugar – 1 tbsp
ground coriander – ½ tsp

Step-by-step instructions on how to make sauerkraut in a jar without vinegar

Rinse the cabbage, dry it, remove some of the top leaves, and finely chop the remaining head of cabbage.
Wash the carrots, peel and grate on a coarse grater.
Remove the stem and seeds from the pepper and chop the pulp into strips.
Place all the processed ingredients in a deep container, sprinkle with salt, coriander and cumin, and then knead with your hands so that the spices are evenly distributed.
Fill a clean, sterilized jar with the vegetable mixture, trying to compact the vegetables as tightly as possible. Pour the released juice there.
Place the container with cabbage in a bowl with sides and leave for 3-4 days. During this time, the snack will ferment well and become suitable for consumption.
After the allotted time has passed, seal with a plastic lid and put in the refrigerator.

Sauerkraut for the winter in a barrel - a classic step-by-step recipe with photos

Cabbage fermented for the winter in a barrel is considered a classic Russian dish and has a pronounced sharp-sour taste. Making this preparation at home is not difficult. The main thing is to provide it with suitable storage conditions in the future. Otherwise, the snack will sour and become moldy, and all the housewife’s efforts will go down the drain.

Necessary ingredients for preparing sauerkraut for the winter in a barrel

cabbage – 50 kg
carrots – 2 kg
salt – 1.25 kg
apples – 1.25 kg
cranberries - 1.25 kg
cumin – 10 g
rye flour – 50 g

Step-by-step instructions on how to make delicious sauerkraut in a barrel for the winter cold

Remove the top green and spoiled leaves from the heads of cabbage, cut out the stalks, rinse the pulp and chop into strips.
Wash the carrots in running water, peel and grate on a coarse grater. If desired, you can use a Korean carrot grater.
Rinse the apples, dry them, remove the stem, cut off the peel, remove the inner seed pod and cut into cubes.
Sprinkle the bottom of the pickling barrel evenly with rye flour. Place cabbage leaves on top. Then place cabbage, carrots, berries and apples in layers. Pack each tier tightly and sprinkle it with salt and caraway seeds.
When the barrel is full, cover the contents with thoroughly washed cabbage leaves, then add a piece of pre-boiled cotton cloth and a thoroughly washed wooden circle. Place the load and place the container in a dry room with an average air temperature of +15...22 degrees.
After 2-3 days, the fermentation process will enter the active phase. After this, leave the cabbage for 10-15 days. To ensure that gases escape and the workpiece does not become bitter, regularly pierce the surface with a bamboo stick.
The released foam must be removed.
When the cabbage is ready, move the barrel to a cooler place (optimal temperature 0...+3 degrees).
When storing cabbage for a long time, make sure that it is always completely covered with brine. If mold appears, remove it immediately. Wash the cloth and wooden circle from time to time and pour boiling water over it to maintain cleanliness in the barrel.
Serve the cabbage in a beautiful container, seasoning with vegetable oil, onion or sugar.

Cabbage pickled in a bucket without sugar - a classic recipe for the winter with photos

You can prepare sauerkraut for the winter even without sugar. It will turn out more salty and spicy, acquire a fragrant taste and delight you with a soft, unobtrusive aroma. During the cold season, such a preparation can not only be eaten as an independent dish, but also put into soups and borscht as a vegetable dressing.

Necessary ingredients for fermenting cabbage without sugar

cabbage – 6 kg
salt – 100 g
black peppercorns – 10 pcs.
bay leaf – 2 pcs

Step-by-step instructions on how to prepare sauerkraut for winter without adding sugar

Rinse the cabbage, remove the top wrinkled and spoiled leaves. Cut the head of cabbage into several parts, cut out the stalk, and chop the rest or grate it on a medium grater.
Place the chopped cabbage in a clean enamel bucket, sprinkling each layer with salt, black peppercorns and bay leaves.
Then mash the cabbage very thoroughly with your hands so that its structure becomes more tender. As a result, the released cabbage juice should cover the contents of the bucket.
Place a wide, flat plate on top, press down with a weight and leave at room temperature for 5-6 days.
Then pack into jars, seal with lids and store in the refrigerator, cellar or basement.

We offer a recipe for sauerkraut for a 3-liter jar - the same volume that is enough for a family to enjoy a fresh, vitamin-rich dish without getting tired of it. With cranberries and beets, Korean style and Georgian style: the dish is easy to prepare every week and enjoy the variety. Let's discover the secrets of making delicious, spicy, crispy sauerkraut.

Sauerkraut is an original Russian dish. You won’t find it abroad, no matter how much you look in supermarkets. But in Russia it has been eaten for many centuries, and it was cabbage that remained the main source of vitamins in winter: when boiling and stewing, the “cabbage” nutrients are destroyed, but when fermented, on the contrary, they rapidly multiply. Yes, and it is stored perfectly.

For information: vitamin P (namely, it is considered the main protector of the human immune system) in sauerkraut becomes 20 times more than in raw cabbage.

Let's move from words to action. Let's learn how to ferment cabbage so that it does not taste bitter and remains crisp for a long time.

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

For the starter (based on 2 liters) prepare:

forks of “Slava” cabbage weighing 2-3 kg;
medium carrots – 2 pcs.;
salt – 3 tbsp. l;
a teaspoon of dill seeds (cumin);
black pepper;
bay leaf (optional).

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

You need to buy plain salt for sourdough; It is important that it is large: extra will not work.

Now it is important to mash the cabbage with salt so that it releases some juice. Add carrots to cabbage. It is dangerous to put too many carrots. Not only will it add unnecessary sweetness, but it will also give the cabbage a bad “soapy” texture. Sprinkle the vegetables with cumin seeds, add pepper and bay leaves if you like them.

Wash the glass jar thoroughly, clean it with soda, and scald it with boiling water. Fill a glass jar with cabbage and tamp it down with force. The jar should be filled up to the shoulders, but there should be room for cabbage juice. Now we cover the jar with a lid (preferably a nylon one with holes) and leave it in the room for three days. Light bubbles that will appear on the surface and light foam will tell us that the process has started.

If the variety turns out to be low in juiciness, you can always add a little boiled salted water to the jar; It is important that the cabbage is completely immersed in the brine.

Every day we pierce it with a long stick (you can use one from sushi): this will allow bubbles of hydrogen sulfide and carbon dioxide to come out. If you forget to pierce it, the cabbage will turn out bitter. Two or three days and it needs to be put in the refrigerator or on the balcony. The snack is ready!

This simple recipe is considered a classic. From time immemorial, mothers and grandmothers have cooked using it. It never fails, cabbage always turns out delicious. It is best served with onions, fragrant sunflower oil and boiled potatoes. This is such a delicious dish that no additions are required. And yes, don’t forget to cook sour cabbage soup with cabbage. A fabulous dish for winter!

Recipe for cooking in brine for the winter

Cabbage in a 3-liter jar can be cooked in brine: the recipe helps when there is no time to wait, but you really want cabbage. In this case, there is no need to press by hand, because the marinade will add moisture to the dish.

The ideal temperature for the fermentation process is 20-21 degrees; If the room temperature is lower, it will take longer to ferment, and if the room is too hot, the cabbage may become slimy.

We proceed in stages:

Cut the white cabbage and grate the carrots.
For one and a half liters of water, add a couple of tablespoons of salt, a little sugar or honey.
We compact the vegetables and fill them with marinade.
If desired, place bay leaves, allspice or black peas between the layers of cabbage.
Cover the jar with a lid.
You need to leave the jar in a warm place for 2 days and it is important to pierce it with a wooden stick a couple of times a day, releasing carbon dioxide.

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

Crispy cabbage in a 3-liter jar

Making crispy cabbage with a slight horseradish flavor for the winter is simply elementary!

We chop the vegetable in the same way as in the classic recipe, but with the difference that we will grind the cabbage and carrots with our hands at the same time until the juice is abundant. Now fill a clean three-liter jar, compacting the vegetables tightly with your fist. The jar should be filled to the shoulders. Place a cabbage leaf of a size on top of the vegetables that covers the entire surface.

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

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

Spicy option

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

We will prepare a quick version. To do this, add one red hot pepper, cut into slices, to the mixture of shredded cabbage and carrots. It’s better to clean the seeds, otherwise the spiciness will literally go off scale and the cabbage will turn into an eye-catcher.

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

Georgian style with beets

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

Let's prepare a small forkful of cabbage, three beets, two carrots, hot chili, garlic (you can have a lot!), a bunch of cilantro or celery (or you can have both), salt, sugar, vinegar and drinking water. Useful spices include bay leaf, black and allspice peas, salt and sugar to taste.

Prepare the snack like this:

We cut the cabbage into pieces in random order, never separating them into leaves. To do this, we divide the forks into quarters, and each of them into three more parts.
Chop the beets into slices (or three on a coarse grater), cut the carrots into thin rounds, and turn the garlic cloves into slices.
Place cabbage rolls, beets, carrots and garlic in a bowl; you can add everything in any order.
Cut the hot pepper into slices and add to the vegetables.
We chop the greens coarsely or put the whole bunch - it will still give off its aroma to the cabbage.
Fill everything with a hot marinade of water, spices, sugar, salt and vinegar and leave under pressure for exactly one day.

Every other day, transfer the snack to a jar and put it in the refrigerator. The result is a tasty, spicy dish, suitable for any feast, especially if served with hot potatoes.

Pickled cabbage with vinegar

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

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

Korean style in a 3 liter jar

Korean salads are a real hit on every table. They are the first to be eaten, and are especially wonderful when you prepare them yourself. Korean cabbage is easy to prepare from any type - white, cauliflower, Beijing and even red: the taste will be delicious every time. You can cut the cabbage however you like, be it slices or strips, there is only one secret - a special marinade.

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

We proceed step by step:

Cut the cabbage into small pieces.
On a long grater, grate a couple of carrots.
Cut the hot pepper into rings.
Heat vegetable oil (100 ml) in a frying pan.
As soon as smoke appears, remove the oil from the heat and add spices to it.
Place cabbage and grated carrots in layers in a bowl.
Add garlic cloves and red pepper rings.
Pour in hot vegetable oil.
Add a tablespoon of vinegar 9% (more if you like sourness).
Cover everything with a small plate and place a weight on top.
Keep warm for 10 hours.
Transfer to any glass container and refrigerate.

The Korean snack, thanks to vinegar, does not spoil for a long time. If you prepare it at the end of January, the dish will be suitable for a treat on March 8th.

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

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

Cabbage juice from cabbage pickled in its own juice is an excellent skin whitening product; It also heals the gastric mucosa and can be safely drunk on an empty stomach.

Be careful: it is important to carefully monitor cabbage in its own juice, not allowing it to ferment. As soon as the fermentation process has begun, you need to wait a day and put it away in the cold, otherwise it will peroxidize.

Hot method

Hot-pickled cabbage is a unique variation of winter salad. Its great advantage is the speed of preparation. Made it in the evening, and the next day serve it for dinner, for example, as an addition to pea or chicken soup. The appetizer perfectly complements the bland thick soups. And it can also become an excellent ally for stewed potatoes: sometimes you don’t need meat for such a feast.

There are no difficulties. We prepare everything as in the classic recipe. Just put a few cloves of garlic between the layers of cabbage. All that remains is to pour in hot brine.

For the correct marinade, follow the proportions:

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

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

Kvasim with cranberries

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

An important ingredient of the recipe is natural honey; it needs to be put in 3 tbsp. l; You will hardly notice any sweetness, but the taste of sauerkraut will become much richer.

Finely chop the cabbage and three carrots.
Mash cabbage and carrots on a cutting board (preferably wooden).
Place the cabbage and cranberries in the jar in the following sequence: a layer of cabbage and carrots, a layer of berries, a layer of cabbage, a layer of berries, and so on until the end of the jar.
The last layer is necessarily cabbage.
In this case, you cannot crush the cabbage with force: the berries must remain intact.

It is not necessary to add bay leaves and peppercorns: the cabbage will already turn out amazingly tasty. It is eaten separately, as the snack is self-sufficient and does not need any additions. Cabbage is an ideal side dish for baked goose, duck and chicken.

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

Sauerkraut is undoubtedly a very healthy, incredibly tasty and inexpensive dish, which, moreover, is quite easy to prepare. The simplest recipes for jarred cabbage are presented in this article. By preparing a dish using one of them, you will provide yourself with vitamins for the winter.

Sauerkraut “pelyustka” - recipe

In order to prepare one 3-liter jar of this cabbage you will need:

Fresh white cabbage - 1.5 kg;
Large beets - 1 piece;
Table vinegar 9% - 200 ml;
Vegetable oil - 100 ml;
Garlic cloves - 6 pieces;
Granulated sugar - 0.75 cups;
Allspice peas - 4 pieces;
Carnations in buds - 3 pieces;
Salt - 2 tablespoons;
Hot red pepper - 1 piece (optional);
Laurel leaves - 3 pieces;
Drinking water - 1 liter.

Preparation includes the following steps:

All of the above vegetables must be thoroughly washed in running water.
You need to remove the top leaves from the cabbage, and cut the rest of the cabbage into cubes of such a size that they fit into the jar.
Peel the beets and cut into thin slices.
Remove the peel from the garlic, rinse the clove and cut it into two parts.
If you add hot pepper, you also need to cut it in half.
Next, place the vegetables in layers in a pre-washed jar: cabbage, garlic, beets and pepper. So fill it to the top and fill it with vinegar and vegetable oil.
Prepare the marinade in a separate container. To do this, pour in water and add granulated sugar, salt, laurel leaves and clove buds with allspice. Bring everything to a boil.
Pour the hot, prepared marinade into a jar with prepared vegetables and leave it to marinate in the room for a day. After 24 hours, place the cabbage in the refrigerator for 24 hours. The cabbage is now ready to eat.

Caucasian cabbage - recipe

To prepare cabbage according to this recipe, take the following ingredients:

Cabbage - approximately 3 kg;
Red beets - 0.5 kg;
Red wine vinegar - 2 tablespoons;
Granulated sugar - 3 tablespoons;
Coriander seeds - 1 tablespoon;
Black peppercorns - 10 pieces;
Carnation buds - 10 pieces;
Drinking water - 1 liter;
Rock salt - 1 tablespoon.

Cooking method:

Cut the cabbage into 8 pieces. The stalk should be left.
Peel the beets and cut them into thin rings.
Wash and sterilize the 3-liter jar well.
Place vegetables in layers in the prepared jar.
Prepare the marinade in a separate container. To do this, pour out the water, vinegar and add granulated sugar, salt, coriander seeds, clove buds, black peppercorns and bring everything to a boil.
Pour the hot marinade into a jar of vegetables and leave to infuse at room temperature for approximately 5 days. Then move the jar of prepared cabbage to the refrigerator or cellar.
For those who like spicier dishes, we recommend adding 2 pieces of red hot pepper, after cutting it in half.

Delicious sauerkraut recipe

In this recipe, the ingredients are calculated for a 3-liter jar, but if you want less or more, then make the calculation as follows: approximately 1 kg of cabbage is taken per 1 liter.

Fresh white cabbage - 3 kg;
Carrots - 0.3 kg;
Granulated sugar and rock salt - to taste.

You need to ferment such vegetables using the following steps:

Peel the cabbage from the top leaves and the carrots from the peel.
Cut the cabbage into thin strips and place it in a deep container.
Grate the carrots on a large grater and place them on top of the cabbage.
Sprinkle granulated sugar and salt on the carrots. Mix everything well until the carrots are evenly distributed over the cabbage, and then taste it.
Tamp the vegetables into a pre-washed jar so that there is a little space left for the juice that will be released from the vegetables.
Loosely cover the jar of vegetables and leave to steep for about 2-3 days at room temperature.
After this time, close the jar tightly with a lid and put it in the refrigerator for further storage.

Crispy sauerkraut

To prepare this recipe, use a 3-liter jar. you need to take the following components:

White cabbage - 3 kg;
Medium-sized carrots - 2 pieces;
Rock salt - 80 grams;
Laurel leaves - 10 pieces;
Black peppercorns - 10 pieces.

The preparation of this recipe is as follows:

Wash the vegetables well. Chop the cabbage into thin strips and grate the carrots on a coarse grater.
Stir the vegetables, salting them first. Taste it to make sure it is a little saltier than cabbage salad.
Then add laurel leaves and black peppercorns to the salted vegetables. Mix well again.
In a pre-washed jar, tamping it well, place the vegetables right up to the neck.
Leave the jar filled to the top with vegetables in a deep bowl at room temperature for 4 days.
During this time, every day the workpiece should be pierced to the very bottom several times so that the gases that have accumulated can escape. This is necessary so that the cabbage does not taste bitter. The jar with the preparation must be lightly covered with a lid.
When the cooking time is up, tightly close the jar with a plastic lid and place it in the refrigerator for further storage.

Quick pickled spicy cabbage

For this recipe take these products:

White cabbage - 2 kg;
Medium-sized carrots - 4 pieces;
Garlic - 4 cloves;
Drinking water - 1 liter;
Granulated sugar - 0.5 cups;
Rock salt - 2 tablespoons;
Peppercorns - 10 pieces;
Carnation buds - 5 pieces;
Laurel leaves - 4 pieces;
Vegetable oil - 0.5 cups;
Table vinegar - 0.5 cups (9%).

A method for fermenting this cabbage:

Peel the carrots, wash and grate on a coarse grater.
Peel the garlic and chop thinly.
Mix everything in one bowl and mix well.
Prepare the marinade. To do this, pour water into a separate pan and add all the spices specified in the recipe. Bring the marinade to a boil and cook for another 10 minutes. Then add table vinegar and vegetable oil. Let the marinade cool slightly and pour it over the prepared vegetables.
Place the vegetables in the marinade under pressure and wait until they cool completely.
Transfer the cooled mixture into a 3-liter jar and place in the refrigerator for 24 hours. The cabbage is ready and you can eat it.

Korean cabbage for the winter

You will need:

White cabbage - 4 kg;
Carrots - 3 kg;
White onion - 0.7 kg;
Garlic - 0.35 kg;
Granulated sugar - 0.25 kg;
Salt - 4 tablespoons;
Table vinegar - 0.5 liters (9%);
Vegetable oil - 0.5 liters;
Ground red pepper - 3 teaspoons;
Ground black pepper - 4 teaspoons;
Ground coriander - 8 teaspoons.

Cooking method consists of the following steps:

Chop the cabbage into thin strips and place it in a deep saucepan or other container.
Peel the carrots and grate on a special Korean carrot grater. Add to cabbage.
Peel the onion and cut it into half rings or rings (as you wish). Add to container with vegetables.
Remove the skins from the garlic cloves and squeeze them through the garlic press into the vegetables.
Sprinkle granulated sugar, salt, spices on top of the prepared chopped vegetables and pour in table vinegar and vegetable oil. Gently mix everything together with your hands. Just don't mash the vegetables.
Place the salad in pre-washed and sterilized jars, cover with nylon lids and leave to infuse for 24 hours at room temperature.
After 24 hours, put the salad in a cool place for storage.

Pickled “bomb” cabbage

For the marinade you will need:

Water - 250 ml;
Vegetable oil - 75 ml;
Table vinegar 9% - 75 ml;
Granulated sugar - 50 g;
Rock salt - 1 tablespoon;
Laurel leaves - 2 pieces;
Black peppercorns - 3 pieces;

Cooking method:

Chop the cabbage thinly.
Peel the carrots and grate them.
Peel the garlic and cut it into thin slices.
Mix all the vegetables together and pack them into the jar as tightly as possible.
Place all the ingredients specified in the recipe for the marinade in a saucepan and bring to a boil. After boiling, cook for another 5 minutes.
Pour the prepared hot marinade over the prepared vegetables and leave to steep until the morning. In the morning you can eat this cabbage.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Cabbage is a very popular, healthy vegetable from which a variety of dishes are prepared. They especially like to eat it salted and pickled. It contains few calories, but many vitamins and microelements, so it often becomes part of the weight loss menu. There are many options for pickling white, red, and cauliflower.

How to salt cabbage at home quickly and tasty

Many people think that there is no difference between pickling and pickling. Yes, these cooking methods are similar, but there is a slight difference. The pickling process involves using more salt, as opposed to fermenting. In addition to this, brine for cabbage allows you to get a tasty lightly salted or well-salted salad in a glass jar much faster (3-5 days). A large amount of salt inhibits fermentation, so this method produces less lactic acid than with sourdough.

A few rules for pickling cabbage:

During fermentation, the brine for white cabbage or other varieties should cover the vegetable completely. If this does not happen, then it is necessary to increase the mass of the press.
Salting cabbage in jars in brine is carried out exclusively using coarse rock salt.

How to pickle cabbage so it's crispy

There are many options for pickling. Fans of dishes made from this healthy vegetable are often interested in how to properly salt it to make a crispy salad. The recipe for pickling cabbage is very simple, but the result will exceed all expectations. Products for a 3 liter jar:

cabbage – 2 kilograms;
carrots – 2 pieces;
bay leaf – 4 pcs.;
black peppercorns to taste.

Brine ingredients:

coarse salt - 2 tablespoons;
water – one and a half liters;
sugar – 2 tablespoons.

How to pickle cabbage in a jar so that the pieces turn out crispy? The cooking technology looks like this:

Cut the white vegetable into pieces and then into strips. Grate the carrots on a coarse grater. Mix all.
Take a 3-liter jar, put the vegetable salad inside, pressing down lightly. Between the layers you need to put bay leaf and pepper.
Prepare the marinade. Salt and sugar are dissolved in boiled warm water. The salad is filled to the top with this liquid.
Cover the container with a lid or gauze. It is better to place the jar in a deep plate or bowl, as the marinade sometimes overflows over the edges of the container.
Leave the salting for 3 days. It is worth making sure that the top cabbage-carrot layer is constantly covered with marinade. Readiness is determined by taste.

How to quickly pickle

Quickly pickling cabbage will come in handy for many housewives. This type of pickle is ideal for a family dinner or an unplanned visit of guests, because a delicious vegetable salad will be ready in just 60 minutes. Ingredients for pickling:

cabbage – 2-2.5 kg;
carrots – 3 pieces;
garlic – 6 cloves.

For a “quick” brine you need to prepare:

water – 1 liter;
salt (coarse, rock grade, non-iodized) – 2 tbsp. l.;
sugar – 100 grams;
vinegar – 100 g;
vegetable oil – 200 grams.

Instant salted cabbage is made according to this recipe:

The main ingredient needs to be finely chopped, carrots grated, garlic cut into slices.
Boil water, add salt and sugar to it.
After the marinade boils for a short time, vinegar is poured into it. Remove from heat, pour oil into it, mix well.
The vegetable salad, which is previously placed in a jar, is poured with hot marinade.
We leave the future pickle until it cools completely, and then place it in the refrigerator.

Pickling cabbage for the winter

Today, there is a wide range of ways to pickle vegetables for the winter. Nevertheless, many pickle lovers continue to prefer the method that has been proven over the years. The classic recipe for making pickled white vegetables has been popular for a very long time and is passed down from generation to generation. So, to prepare delicious, beautiful cabbage, as in the photo, you need:

carrots – 5 pieces;
cabbage – 4-5 kilograms (several large heads of cabbage);
rock salt – 3 tbsp. l.;
bay leaf - 3 pieces;
herbs, spices.

Cooking process:

Cut the vegetables: chop the cabbage into thin strips, grate the carrots using a grater. Everything is mixed with salt. You need to press the vegetables a little with your hands so that they release the juice.
Place the future pickles in a large deep container (bucket, bowl). Add laurel and spices.
Place a wide plate or wooden board on top and press down with pressure (for example, a jar of water).
Let the salad ferment at room temperature.
After a daily period of time, remove the oppression, put half of the contents in another container and mix thoroughly. This is necessary for the release of gases. Leave the vegetables for an hour and a half and return them to their original place under the load. We do this procedure every day until the ingredients are completely salted.
After three to four days, the marinade becomes lighter and settles, the foam disappears. This may indicate the readiness of the pickle, which is determined by taste.
All that remains is to transfer the finished dish into jars and put it in a cool place.

Features of preparing cabbage brine

Brine for sauerkraut or its pickled analogue is a solution of salt and water, to which herbs and spices are sometimes added. Another marinade is obtained in the process of fermenting vegetables. The basis of the pickling liquid is a solution of different concentrations (depending on the amount of salt). Here are some tips on how to make brine for pickling and fermenting vegetable salad.

For sauerkraut

The classic, “grandmother’s” method of preparing cabbage is sourdough using brine. First you need to prepare the vegetables, clean them of dirt, and chop them. How is sauerkraut prepared in brine? The marinade is very quick and easy to make. It is necessary to dilute one tablespoon of rock salt and two tablespoons of sugar in water (1.5 liters). Then you need to put the liquid on the fire and boil for several minutes. Pour cold brine over cabbage and carrots. Let stand until fully cooked.

Is sauerkraut. Recipes for a 3-liter jar are quite simple, and preparation does not take much time. But as a result of the efforts, the result is not only a tasty, but also a very healthy dish that anyone can prepare. 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. The finished brine should be removed from the 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 classic sauerkraut is prepared. 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 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 filled with prepared 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 all. Ready for a 3-liter jar can be completely different. But the taste of the snack is simply unique. You can serve sauerkraut prepared with beets in its pure form or seasoned with 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

The 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. After a few days, the 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.