Sauerkraut - delicious classic recipes for the winter. Instant sauerkraut. Recipes for crispy and juicy sauerkraut in jars without vinegar
It's time to get cutting boards, shredders, sharp kitchen knives. It is necessary to harvest cabbage for the future, so that in winter cabbage dishes diversify our table and delight the home.
Sauerkraut is a traditional Russian snack. And it can be used as a completely independent dish, and act as a component of other delicious dishes. For example, fillings for pies and pies, salads or hot borscht. Unlike other salting, cabbage, with its longer fermentation, does not need to prepare a pickle at all, since cabbage is fermented in its own juice with a certain amount. Juice, at the same time, stands out quite a lot, and caxap, which is contained in cabbage, contributes to an absolutely natural fermentation reaction.
However, if you need quick-cooking sauerkraut, then the fermentation process can be accelerated. With the help of a pre-prepared marinade: add a sugar solution to the chopped cabbage. Cabbage fermented according to this recipe will be ready literally in 2-3 days, and it tastes delicious, crispy.
Instant sauerkraut. Cabbage recipe for 2 days in a 3 liter jar
Very fast way cooking sauerkraut. No keg, no oppression, no insistence of the product long time. The maximum time for fermenting cabbage according to this recipe is 2 days. And by and large, cabbage can be eaten the very next day.
Composition:
Water - 1 l
Food salt - 2 tbsp. l.
White cabbage - 2 kg
Carrots - 200 gr
Cooking:
Boil water, add salt to it, cool to room temperature. The proportion of salt / water - 2 tbsp. l. / 1 liter.
Shred cabbage and carrots. For every kilogram of cabbage we take 100 grams of carrots. That is, for an average fork of cabbage - 2 carrots.
Shredded - we begin to put the cabbage in a jar. We put and crush with a long pusher, we tamp. The more cabbage in the jar, the more you have to crush it, push it. It is desirable that there is no space between the layers.
When the jar is filled to the very neck, pour into it the brine prepared in advance and chilled.
We pour gradually, allowing the air to come out of the cabbage mass in the jar.
We poured it - and let's take a look at the contents a little. You will see how it bubbles at the neck. This is fine.
In this form, we put somewhere in the kitchen. The room should be warm, but not hot. It is better to place some kind of bowl under the jar, because the cabbage will ferment and the juice may flow over the edge.
Periodically, the cabbage must be pierced with something like a long knife or knitting needle so that the fermentation products are removed from the cabbage throughout the can. From above, we also periodically wrinkle, trying to push through the cabbage, gases will also come out of this.
In a day, the cabbage will look like it has been wandering for three days already (if you do it with oppression in the usual way). And after 2 days it can be eaten as sauerkraut, laid out in jars and put in the refrigerator.
Very fast way to leaven cabbage.
Pitfalls: do not overdo it with salt, otherwise the cabbage will not ferment, but will simply turn sour and deteriorate. Not enough salt is also bad, the taste will not be the same. The best proportion is 2 tablespoons with a slide for 1 liter of water.
Obvious pluses: no need to mess with tubs and oppression stones, you can cook this cabbage as it ends. Ate - done again. Bon Appetit!
Instant sauerkraut in a jar per day
Most housewives choose this method of sourdough only for its speed and ease of preparation.
Composition:
White cabbage - 2 kg
Carrots - 2 pcs.
Coarse salt - 2 tbsp. l.
Bay leaf
peppercorns
Water - 1 glass
Vegetable oil - 0.5 l
Vinegar - 250 gr
Sugar - 100 gr
Cooking:
Cut the cabbage and grate the carrots on a coarse grater. Mix them together and rub them with salt - this procedure will highlight the cabbage juice.
For brine: dissolve sugar, spices, oil and vinegar in water. Boil the mixture.
Pour the cabbage with the resulting mixture and try to compress it and cover it with something heavy. A day later, delicious sauerkraut is ready. After the snack is ready, transfer it to a more convenient container - a jar, which then put in the refrigerator for storage.
Eat for health! Bon Appetit!
On a note
There are many valuable and useful substances not only in sauerkraut, but also in its brine. With many deviations or diseases, doctors recommend using sauerkraut brine.
Instant sauerkraut. 3 day sauerkraut recipe
Composition:
Cabbage - 1 head
Carrot - 1 pc.
Water - 1 l
Salt - 1 tbsp. a spoon
Sugar - 1 tbsp. a spoon
How to cook three-day cabbage:
Chopped or shredded cabbage.
Carrots clean, wash, grate on a coarse grater.
Add carrots to cabbage.
Slightly crush, mixing with grated carrots on a coarse grater, without salt.
Pack tightly into three-liter jar.
Prepare brine. To do this, boil water, add salt.
Pour in sugar. Mix.
Pour hot brine over cabbage. After covering the jar, put it in a bowl, as the brine will flow out during fermentation. Pierce cabbage periodically with a pointed stick to remove gas.
After 3 days, the three-day cabbage will be ready. Store cabbage for three days in a cold place.
Bon Appetit!
How to ferment instant cabbage with carrots and apples for the winter
Composition:
Cabbage (preferably white) - 2 kg
Carrots (preferably sweet varieties) - 200 gr
Apples (any variety) - 200 gr
Salt - 2 tsp
Sugar - 2 tbsp. l.
How to salt instant cabbage in a jar without vinegar:
First, we need to wash all the vegetables under running water.
Then, at the cabbage, we remove the upper green leaves and cut the head of cabbage in half (a large head of cabbage into 4 parts). Now it must be chopped with a special shredder or a sharp knife into thin long strips of the same width.
Then, peel the carrots and rub it on a coarse grater.
In apples, too, you need to peel, remove the middle, and then cut them into small slices. What size should be the components of the recipe is clearly visible in the photo.
Now you need to mix the cabbage with salt and sugar.
Next, we need to crush the cabbage with our hands in the manner of kneading the dough until the cabbage juice stands out.
Then, mix grated carrots and apple slices with grated cabbage. And we shift our workpiece into a pickling jar.
Please note that the cabbage should not completely fill the dishes. This is necessary so that during fermentation the resulting juice does not spill out of the jar.
We leave the cabbage for fermentation for 48 hours in the heat. When the cabbage is fermented, it will need to be removed in a cold place.
Serve such a delicious, crispy cabbage fast food better with finely chopped onion and fragrant vegetable oil. Bon Appetit!
Instant sauerkraut at home. The recipe for delicious crispy and juicy cabbage for the winter
The perfect sauerkraut for your whole family! Very tasty and quick recipe!
Bon Appetit!
A simple recipe for quick fermentation of delicious cabbage with beets for the winter
This light dish in preparation and does not require large expenditures. And what is very important is healthy dish. Souring occurs natural way no added vinegar.
Composition:
White cabbage-1 kg
Carrot-300 gr
Beetroot-300 gr
Celery-300 gr
Salt-2 tbsp. l.
Sugar-1 tbsp. l.
Bay leaf
Allspice
How to make sauerkraut with vegetables:
Let's start preparing the workpiece by cleaning the head of cabbage from damaged leaves, washing it in running water and chopping it.
We clean the carrots, beets and celery root, rinse and three on a coarse grater.
Mix all vegetables.
The brine is best prepared in advance. Salt, sugar pour hot water. Add to taste Bay leaf and allspice, bring to a boil. Let cool to a temperature of approximately 18-25 degrees.
Pour the prepared vegetables so that the brine covers them completely. We stand the vegetables for two days at room temperature. Stir once or twice a day to release accumulated gases.
Such sauerkraut with vegetables is best stored in the cold. It can be used as a snack, as well as dressing for borscht and salads, vinaigrettes. Bon Appetit!
This number of products in the recipe does not require strict adherence, you can change the ratio of products. If desired, viburnum, sour varieties of apples, cranberries or lingonberries can be added to these products. Experiment and your sauerkraut with vegetables will turn out much tastier.
Instant sauerkraut. A simple recipe for sauerkraut in a jar without vinegar
Composition:
White cabbage - large fork
Carrots - 2 pcs.
Bay leaf - 3 pcs.
Salt - 1 tbsp. l.
Granulated sugar - 1 tbsp. l.
Cooking:
The recipe is very simple. We take a whole large dense cabbage and 2 carrots.
Cut the cabbage and grate the carrots and mix them. Add bay leaf and peppercorns.
And carefully put in a jar. Separately, in a liter jar, pour warm boiled water, in it we dissolve 1 tablespoon of sugar and salt. Pour water into a jar. A liter does not always fit, most often a third of a liter.
We put the jar in a bowl, because during fermentation, water runs out of the jar. We pierce once, twice a day with a knife or a stick to release accumulated gases. Cabbage is usually ready in 2 days, but sometimes more, you need to try.
Garnish with cranberries when serving. Bon Appetit!
Sauerkraut with cranberries in a jar
Ingredients per keg:
10 kg cabbage
200 grams of cranberries
some dill
1 cup fine salt
Cooking:
Previously, they used to ferment cabbage in barrels. For food, we cook instant sauerkraut in jars according to the same recipe as for a barrel and take the products in the same proportions. For this recipe, in a jar with a step-by-step photo, salt only one head of cabbage, take salt and cranberries in proportion to the weight of the cabbage.
We start preparing sauerkraut with cranberries by removing the dry top leaves, cutting the head of cabbage in half, removing the stalk and cutting the cabbage into small strips.
Put shredded cabbage in plastic container and add salt and mix.
Carefully crush the cabbage with your hands so that it gives juice. Then, tightly tamp in a bowl and leave for an hour. Then, we repeat everything: we mumble, we ram, we leave to stand for another hour.
We add dill already in the cabbage, which gave the juice. Stir, drain excess juice. Sometimes there is a lot of juice, but you can’t completely drain all the juice - the cabbage will be dry and not crispy. We leave for prosoling for a day in a cold place. It is necessary to pierce the vegetable mass with a pointed stick or long knife releasing gases.
At the last moment, add clean cranberries and mix gently with your hands or with a wooden spatula.
Now, you can put the cabbage in jars and store in the refrigerator. Although, if you are preparing for the winter from a large number cabbage, then a barrel is preferable.
Delicious sauerkraut with cranberries served with hot dishes or as cold appetizer. Bon Appetit!
Instant Sauerkraut with Vinegar
This simple recipe is for those who like to crunch cabbage - and in a faster way.
Composition:
White cabbage - 1 fork (or 2)
Carrot -2 pcs.
Garlic-5-6 cloves
Hot pepper peas - to taste and desire
For marinade:
1 liter of water
3 art. l. salt
1 cup 5% vinegar
2-3-st. l. refiner vegetable oil
2 tbsp. l. honey
Cooking:
We chop the cabbage, carrots - on a large grater. Garlic slices.
Mix everything well without squeezing the juice. If desired, we put peppercorns, and, who wants, parsley.
For the marinade, dip the salt into the water, bring to a boil, then add vegetable oil and vinegar to the boiling brine. And as soon as the water starts to boil honey again. As you know, he does not tolerate heat treatment, so you need to try to make everything faster.
As soon as the mixture is mixed and the water boils, immediately pour the prepared cabbage with it.
Now we put it under oppression and leave it at room temperature for 12 hours.
After the time has passed, we transfer to jars for storage, after squeezing a little from excess liquid. You can store it in the refrigerator and just on the balcony.
The cabbage is ready. Before use, it can also be seasoned with fragrant homemade oil, add an onion. Help yourself!
Sauerkraut is a real treasure. In winter, it often happens that you want a sour, vigorous cabbage that crunches in your mouth. This is a real lifesaver in winter. The guests suddenly appeared - the appetizer is ready for the table. And just like a salad, especially to fried potatoes- real jam! In addition, sauerkraut is very useful product. It is said that it cures all ailments. An excellent salad, a sea of vitamins and a wonderful taste, it just flies away especially in winter.
I would like to advise sweet lovers to look at the blog of my colleague Tatyana for delicious and quick recipes for apple jam for the winter. Stay healthy, see you on my blog.
Many housewives make all kinds of preparations for the winter. And how to do without sauerkraut? After all, it is not only incredibly useful, but also delicious. There are many recipes for its preparation, but still the question arises every time: “How to ferment cabbage?” In our article, we present the most best recipes.
Which recipe to choose?
Perhaps one of the universal preparations is sauerkraut. Recipes for a 3-liter jar are the most popular, since it is most convenient to ferment in such dishes.
Currently, there are a lot of recipes, but among them you need to choose the one you like the most. After all, every housewife dreams that as a result of her labors, the most delicious cabbage pickled. Recipes for a 3-liter jar allow you to cook such a quantity of the workpiece that it is enough for a small family. Now it is no longer customary to make sour barrels or buckets, as our grandmothers did. Modern housewives prefer to make another portion of fresh cabbage than to store it in the pantry. Moreover, there are no conditions for this in the apartment.
Of course, the classic sauerkraut is the most common, but there are many other options for its preparation. Let's take a closer look at some of them.
Classic recipe in brine
How to cook sauerkraut properly? Recipes for a 3-liter jar allow you to accurately maintain all proportions. So for cooking classic version we will need:
- Two kilograms of cabbage.
- Several medium sized carrots.
- Water - 1.5 liters.
- Two spoons of salt.
- Black pepper (peas).
- Sugar - 1.5 tablespoons.
The cabbage is finely chopped, and the carrots are peeled and grated. Mix the chopped vegetables and transfer to a three-liter jar. Now you need to prepare the brine. To do this, mix sugar and salt, add black pepper. If you wish, you can add some more spices. Pour the resulting mixture with warm water and stir until the components are completely dissolved. Pour the finished brine into a three-liter jar. We tie the neck with a piece of gauze folded several times. Plain sauerkraut takes two to three days to cook. During this time, it is advisable to open the jar several times and try to mix its contents. This will allow the formed gases to escape. If this is not done in time, the cabbage may simply turn rotten. When using this recipe, the workpiece is soft with a slight sourness.
Traditional option
When thinking about how to make sauerkraut, it is worth remembering that it can be cooked without using brine. At the same time, the result obtained is no worse than when using the first recipe. but taste qualities will be different. Which option you prefer depends on your preference.
Ingredients:
- Two kilograms of cabbage.
- Five tablespoons (tablespoons) of salt.
- Several carrots.
Finely chop the cabbage, and peel and grate the carrots. The crushed components are thoroughly mixed and transferred to the basin. After adding salt, we begin to knead the products with our hands or with a mortar. As soon as the first juice appears, it is necessary to shift the vegetables into a three-liter jar. Due to the fact that we thoroughly crushed the cabbage and carrots, we will not be able to full jar. To make the cabbage tasty and fragrant, you can add your favorite spices. We cover the jar with gauze and wait a couple of days. For several days, it is necessary to mix the ingredients, relieving them of gases. Only in this case will you get delicious sauerkraut. The recipes for a 3-liter jar given in our article allow you to accurately observe the proportions to obtain best result. Cabbage cooked in this way is crispy and does not give off sourness.
Sauerkraut with sugar and salt
How to cook sauerkraut with sugar and salt. The recipe is quite simple. For cooking we need:
- Big head of cabbage.
- Salt and spices to taste.
- Tablespoon of sugar.
- Several medium carrots.
For cooking, we need a large bowl. Cabbage should be shredded into very thin strips. Then add sugar, salt and knead it thoroughly with your hands. We rub the carrots and send it to the bowl. Mix the ingredients and add dry dill, cumin. Then we shift the products into a three-liter jar and tamp strongly.
Then we close the container with a capron lid and send it to warm place For a three days. Place a plate under the jar. For three days, it is necessary to pierce the cabbage with a wooden splinter, freeing it from gases. After the specified time, the jar can be removed to a cool place for storage, for example, in the basement.
Cabbage with honey
When wondering how to make sauerkraut, do not neglect original recipes. Very tasty and at the same time useful preparation is obtained by using honey. The resulting brine can even be drunk by people suffering from gastritis.
For cooking, take:
- Two kilograms of cabbage.
- Liter of water.
- One carrot.
- Honey - 2.5 tablespoons (tablespoons).
- Bay leaf - 2 pcs.
- Fragrant pepper.
Finely chop the cabbage, and chop the carrots on a Korean grater. Mix vegetables and lightly crush with your hands. Now you can transfer them to a three-liter jar and carefully tamp. Next, prepare the marinade. IN hot water add salt and honey, let the solution cool slightly and pour it into a bowl with cabbage. We put the jar in a deep plate, because during the fermentation process, excess liquid will overflow over the edges of the vessel. We leave the jar for several days warm in the kitchen, not forgetting to pierce the cabbage daily with a sharp knife (to remove gases). After a day, the workpiece can be removed in the refrigerator.
Spicy cabbage with honey
Delicious sauerkraut is obtained by using additional spices or products. If you like spices, you can cook a spicy preparation with the addition of honey. Before sauerkraut, you need to prepare the brine. To do this, add one and a half tablespoons of salt and the same amount of honey to a liter of hot water. In addition, we fall asleep ½ teaspoon of dill seeds, cumin and anise. Stir the ingredients until completely dissolved and let the solution cool slightly. In the meantime, let's prepare the vegetables. We chop cabbage (two-kilogram head) and a few medium carrots. We crush the chopped vegetables with our hands and transfer them to a jar.
After that, you can pour the cabbage with marinade. We leave the jar for one day in the kitchen. After 24 hours, the workpiece is ready. A quick sauerkraut recipe allows you to get finished product in a day. Now the snack can be put in the refrigerator and used as needed. This recipe allows you to add mountain ash, grapes or green apples, cranberries for a variety of flavors.
Country style sauerkraut
Delicious sauerkraut is obtained using an old village recipe.
Ingredients:
- Large cabbage for two or three kilograms.
- Cold water - 700 ml.
- One carrot.
- Tablespoon of honey.
- Salt to taste.
- Fragrant pepper.
- Bay leaf.
We chop the cabbage, and chop the carrots on a grater (you can use a grater for Korean carrots). We put the prepared vegetables in a saucepan or bowl, add salt, bay leaf, pepper and mix the ingredients with our hands. Next, we shift the cabbage into a three-liter jar, carefully tamp and pour cold water. It must be left to ferment for two days in a warm place. After the specified time, the entire brine is drained.
The cabbage is transferred to a bowl and allowed to drain, you can squeeze it out a little before that to remove the liquid. We put the workpiece in a three-liter jar, and add honey to the brine. The mixture must be stirred until the honey is completely dissolved. After that, pour the cabbage with the marinade and leave it warm for another day. After 24 hours, the jar can be put in the refrigerator or other cool place. After three days, the dish can be served on the table.
Express recipe
If you are planning a holiday or a feast, then crispy cabbage can be the perfect snack. Yes, but the trouble is, you won’t get a ready-made dish quickly. It will take several days to ferment.
In such cases, a quick sauerkraut recipe helps a lot. It is very simple, and the result will certainly please you.
Ingredients:
- Large head of cabbage (2.5-3 kg).
- Two carrots.
- Two tablespoons of salt.
To prepare the marinade:
- Glass of water.
- Sugar - 100 g.
- Sunflower oil - ½ cup.
- Vinegar - ½ cup.
- 10 black peppercorns.
- Bay leaf - 10 pcs.
Shred the cabbage and chop the carrots. Then, in a deep bowl, crush the workpiece with the addition of salt until the juice appears. In a small saucepan, prepare the marinade. To do this, mix all these ingredients and bring them to a boil. Pour hot mixture over vegetables and let cool slightly.
After that, we carefully tamp the cabbage, cover it with a plate on top, setting oppression on it (it can be half liter jar water). We send the jar to the refrigerator, in a day your snack is ready. Cabbage cooked according to this recipe is incredibly tasty. But it is not recommended to use it for people who are contraindicated in acetic acid.
Cabbage with beets: ingredients
Bright and tasty sauerkraut with beetroot claims to be a table decoration. An amazingly quick recipe will help busy housewives prepare a good snack in a minimum amount of time.
Ingredients:
- Cabbage - 5 kg.
- Beets - 2 pcs.
- Garlic - 2 heads.
- Hot pepper - 2 pcs.
For brine (based on three liters of water):
- Sugar - 110 g.
- Salt - 2 tbsp. l.
- Bay leaf - 5 pcs.
- Allspice - 10 pcs.
- 1/3 cup vinegar.
Recipe for sauerkraut with beets
Cut the peeled pepper and garlic. Cut raw beets into thin strips. Cut the cabbage into squares (for example, 3 by 3 centimeters in size). We put all the ingredients in layers in any dish: cabbage, pepper with garlic, beets and repeat the layers. Next, prepare the brine.
Add sugar and salt to boiling water, let the solution cool and only then pour in acetic acid. Pour the solution over the vegetables so that it completely covers the workpiece. We put oppression on top, otherwise the cabbage will start to float. After four days, the snack is ready. The beautiful color attracts housewives the very next day, but it is believed that the dish will acquire the full aroma and taste on the fourth day.
cooking secrets
Crispy sauerkraut is the dream of every housewife. Despite the fact that everyone uses the same recipes, in some incomprehensible way the result is different. What is the reason? Probably, every housewife has her own little secrets that she does not reveal to anyone.
As you know, sauerkraut is a traditional Russian dish. Previously, cabbage was harvested in huge quantities so that it was enough big family until spring. At present, we do not need so many blanks. A small amount is enough for modern housewives. After all, you can always cook a fresh portion. For this reason, all recipes are designed to use three-liter jars. Such dishes are very convenient and do not take up much space in the refrigerator.
Despite the changed realities, you can still use old grandmother's tricks when cooking. It has long been believed that housewives should ferment cabbage only on "women's" days - Saturday and Wednesday (Wednesday was considered the best day). If a man takes up the preparation, then you need to start the business only on the "men's" day.
Crispy sauerkraut is obtained if you buy white heads, without dry leaves. Well, when the stump cracked a little. This speaks of the juiciness of the cabbage.
The workpiece is considered ready when the brine becomes transparent. After that, sauerkraut must be removed in a cool place. For cooking, you can use oppression, but it should not be metal. Also, pay attention to the liquid level in the jar. If upper layer cabbage is not covered with brine, it can disappear and ruin the entire workpiece.
How much salt should be put in?
Very often, novice housewives have a number of questions regarding how sauerkraut is prepared. How much salt per kg of cabbage should be put, for example? It all depends on the recipe. As a rule, the proportions for cooking are designed for a three-liter jar, which holds from 2 to 2.5 kilograms of cabbage. This means that there is less than a tablespoon of salt per kilogram of vegetables. Experienced experts recommend not to get involved in it. Over time, you will determine your taste preferences empirically.
Instead of an afterword
In general, it is worth noting that sauerkraut is a dish that even the most inexperienced housewives can take on. To prepare it, you do not need colossal knowledge and skills. And observing the exact proportions will allow you to get a good result.
Hello dear readers. The holidays are approaching, and in addition to various delicacies there, for example, I want to see sauerkraut on my table. We always have sauerkraut in winter, and today I decided to show you how we make sauerkraut. There will be several recipes, so to speak for an amateur. My parents fermented cabbage not only at 3 liter jars, but also in buckets, and even in barrels. And fermented with red beets, apples and even watermelons. I really liked pickled watermelons.
But today we will not talk about watermelons, but about cabbage. I will pickle cabbage in a 3 liter jar.
How to ferment cabbage in a jar recipe number 1
And for this I need cabbage, carrots, salt and sugar. I take a head of cabbage weighing 3.1 kg. And believe my experience, the cabbage will fit all into a jar. 
Cabbage should be white and sweet. If the cabbage is bitter, then it can also be bitter in sauerkraut. I chop cabbage, I have a special knife for this purpose. You can see it in the photo on the top right.
Then I peel one carrot and grate it. You can grate carrots on any grater.
Then I add one tablespoon of salt and two tablespoons of sugar. Salt should be taken with ordinary rock salt. Never use iodized salt. I add it right on the table, and now I mix well and mash the cabbage with my hands. It's like I'm kneading dough. Do not be afraid to crush the cabbage, it will turn out delicious and crispy.
After we remember the cabbage well, you can put it in a jar. We put the cabbage in a jar and tamp it well with a wooden rocking chair. As you can see in the photo, all the cabbage fit into the jar. There is even room left in the bank.
I didn't use water at all. The cabbage gave juice, and as you can see in the photo, there is enough juice to cover the entire cabbage. If you get a full jar, then be sure to put the jar in a bowl or other container.
When the cabbage begins to ferment, in about less than a day, the juice will flow from the jar through the top. During fermentation, they will be released carbon dioxide, so he will push the juice out of the jar in the form of bubbles.
We leave the cabbage in the room. In order for the cabbage to ferment well, it is necessary that it stand at room temperature for three days. Three days later, the cabbage is ready. After that, put the cabbage in the refrigerator or a cold place. Of course, you can eat in two days, only it will still not be sour enough.
If the cabbage is a little bitter, then bring it back into the room at night. The bitterness must go. The cabbage turned out delicious and crispy. I had this cabbage on the balcony for about two months, and there was no mucus or mold on top.
How to ferment cabbage in a jar recipe number 2
My next recipe will be with brine. If in the first recipe I did not use water at all, then in this recipe there will be a lot of it. To prepare the brine, we need two tablespoons of sugar and two tablespoons of salt. Optionally, you can also put allspice and bay leaf. 
I start cooking with brine. I boil 1.5 liters of water, add 2 tablespoons of salt and 2 tablespoons of sugar. I mix it all up well. As you can see in the photo at the top left, I do not add water to the very top.
Then I put 5 allspice and two bay leaves in hot water. We leave our brine to cool. In the meantime, we move on to slicing cabbage. Now I took a smaller cabbage. For this recipe, cabbage weighing about 2.2 - 2.5 kilograms is suitable. This will be sufficient. And one big carrot.
As in the first case, cut the cabbage and three carrots. Only now I rub carrots on a Korean grater. In this recipe, we do not mash the cabbage, and I like it when the carrots are beautiful too. Before that, of course, do not forget to clean it.
Now that we have chopped the cabbage and grated the carrots, mix it all well, but do not mash. 
Then you can put cabbage in a jar. I don’t tamp the cabbage much, because we still need to fill it with brine. After we put all the cabbage in a jar, we need to wait until our prepared brine cools down to room temperature.
Do not pour hot water over the cabbage, you will kill the bacteria that ferment the cabbage. And cabbage instead of fermentation can become moldy.
And after it has cooled, we fill our cabbage with brine. And then everything follows the same scenario. Leave the cabbage at room temperature for three days. At the same time, do not forget to substitute a bowl under the bottle with cabbage. The cabbage will ferment. At the same time, I periodically released air from the cabbage with a wooden skewer.
I want to let you know. During fermentation, about 0.5 liters of water leaked out of the bottle. So put the appropriate capacity. And don't worry if you suddenly have water in the bottle at the bottom.
The cabbage floats and the brine stays at the bottom. Just release carbon dioxide during fermentation with a wooden twig or skewer, and upset the cabbage down. The cabbage turned out crispy and slightly different from the first recipe. It's a little salty, but just as delicious.
How to ferment cabbage in a jar recipe number 3
The third recipe will be cabbage filled with plain water. We will only fill it with boiled cold water, and in a smaller proportion. This recipe will be without photos, how to cut cabbage, I think you already know.
For this recipe, we need cabbage about 2.8 - 3 kg. Carrots can also be taken medium. Although carrots can be added more, or you can even without carrots. Carrots play here only in a decorative role, they color our cabbage.
We cut the cabbage, three carrots. All this is well mixed. Then add one tablespoon of salt and mix a little more. Strongly knead the cabbage is not necessary, as we did in the first recipe.
Now we put the cabbage in a jar, ramming it with a wooden rocking chair. Again, we do not ram much. We do not need the cabbage to let juice, we will fill it with water. It takes about 600 - 800 grams of water. It depends on the weight of the cabbage, which we cut for pickling.
Now we put the cabbage filled with water for fermentation. When the cabbage ferments well, usually on the second day, we completely drain the resulting brine. Moreover, it is advisable to pour the brine along with the cabbage into a bowl.
Squeeze the cabbage and place it back in the jar. And it is desirable to change places of cabbage. Which lay on top - we put it on the bottom of the bottle, and vice versa, the bottom one on top. Only we slightly squeeze the cabbage. In the resulting brine, add one tablespoon of honey.
Dissolve honey and pour our cabbage again with the same brine. Leave for another day in a warm place. After a day, we remove the cabbage in the refrigerator.
Cabbage according to all three recipes is delicious. First taste classic cabbage. According to the second, a little salty and more crispy it turns out, we did not crush it. According to the third recipe, the cabbage turns out to be a little sweeter, and the cabbage acquires some kind of zest. Only she should not peroxide.
There are a lot of recipes for sauerkraut, and it makes no sense to describe them all. In all recipes, you can add different spices. For example, black pepper, cloves, coriander, bay leaf. And if you are puffed up from sauerkraut, then you can add dill grains.
My godfather often adds dill seeds to the third recipe. Apart from the fact that then the seeds themselves come across in the cabbage, the cabbage turns out to be very tasty.
And a few more tips. My father says that you only need to salt the cabbage certain days. If a man salts, then you need to salt according to men's days. If a woman salts, then for women. And he does not select all the days. For example, a man should sour either on Monday or Thursday. Women should ferment cabbage on Wednesday or Saturday, but it is better on Wednesday.
Strange as it sounds, but I somehow checked. I salted the cabbage according to the usual recipe, only on Wednesday. So the cabbage was not so tasty, in my opinion, and was soft, not crunchy.
And what proportions of salt and sugar do you use when sauerkraut in a jar. You can write your sauerkraut recipe.
And finally, check out a few more recipes.
Greetings!
Winter is coming soon, and we need to have time to prepare as many different blanks as possible. Now people are canning a lot of things. Starting with tomatoes and cucumbers, and ending with watermelons and lemons. And we will talk about very healthy vegetable it's a cabbage. How to prepare sauerkraut in jars for the winter? Probably the most main question considered in the article. Essentially there are various ways. It can be used both without sterilization and in brine.
In the article:
Sauerkraut recipe for the winter: very tasty, simple and without sterilization
Let's start with a very simple recipe. Now I'll tell you how to salt white cabbage quickly and without difficulty. And we will salt in the classical way. And it turns out delicious and crispy.
Ingredients for a 3 liter jar:
- Cabbage - about 2-2.3 kilograms
- Medium carrots - 2 pieces
- Salt - 2 full tablespoons
- Sugar - 2 heaping tablespoons
- Plain raw water - 1.5 liters
In this recipe, we use homemade cabbage. I do not vouch for the store. Because the quality of salting depends on the variety, on the origin of the vegetable, etc.
Let's start cooking:
1. We begin to chop the cabbage. Convenient to do special knife for shredding. If not, you can use the regular one.
2. Rub the carrots on a coarse grater. Add to cabbage. And just mix so as to evenly distribute the carrots.
No need to stir vigorously so that the vegetables do not give juice.
3. Now a well-washed jar. It doesn't need to be sterilized. Put the vegetable mixture in a jar. There is no need to tamp, just lightly crush with your hand.
We fill the neck not to the end.
The main thing is that the water is not chlorinated. Pass it through a filter. You can use a regular cassette filter.
5. In order for the water to be evenly distributed throughout the jar, you can pierce the cabbage with a wooden stick. For example from sushi. Pour straight to the edge of the neck so that the brine covers the cabbage. It must not come into contact with air.
6. Then close the lid reverse side. You can use gauze or a bandage. We put the jar in a bowl or a large dish. In the process of salting, juice will form and flow out over the edge of the jar.
Make sure that the brine always breaks the cabbage. If you see that the top is sticking out or a bit dry, then just lower it with a spoon.
Set aside for 2-3 days at room temperature. We constantly monitor the level of brine. If the water is absorbed, then you can add. And be sure to leak with a stick so that the gas comes out.
You can also use the spilled brine. If the level of brine in the jar has decreased, then pour in the leaked juice. And before closing, the cabbage should be completely covered.
Ready! Such cabbage is suitable for cooking borscht, cabbage soup, hodgepodge.
And before moving on to the second recipe, I bring to your attention preparations for the winter lecho from and. The article describes the entire cooking process step by step with a photo. Agree, it will be nice to see not only canned cabbage on your table in winter.
Sauerkraut in a jar with iron lids
Harvesting cabbage is actually a simple matter. There is nothing difficult. This is a proven recipe. We will use a hot ambassador. 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 heaping tablespoons
- Dill seeds - optional
- Vinegar 70% - 1 teaspoon
- Aspirin - 2 tablets
Cooking:
1. First of all, rub the carrots on a coarse grater.
2. Shred cabbage and mix with carrots. And now the main point. It is necessary to correctly lay cabbage in jars. It depends on what it will turn out to be.
Putting cabbage in a jar
Put in sterilized jars. And be sure to leave a place from the edges of the banks.
The first part is half a can we tamp very well. Thus, we add layers of cabbage with carrots and carefully tamp. Until we get half a jar. Got about a little over half.
And the rest to the shoulders we tamp lightly. So that there is a void between the pieces of cabbage. It was like sloppy. We can say that it is not rammed.
Cabbage needs to be salted good mood and under good music. At the very least, she says she loves it.
4. And with a knife or a large fork, we begin to pierce well. Due to this, air bubbles come out.
This method of salting is good not only because the cabbage is very tasty. But also the fact that it does not need to be constantly killed.
5. After that, pour boiling water to the brim. And immediately roll up with sterilized lids. That, in principle, is the whole secret of making sauerkraut for the winter under iron lids.
Delicious cabbage with beets: a simple recipe
Let's cook in pieces. Therefore, the cabbage will be wonderful and delicious snack in winter. 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
Cooking:
1. We start with cabbage. We cut the cabbage with petals, after cutting out the head of cabbage.
2. Now prepare the garlic and beets. Beets can be cut into half rings or strips.
3. Cooking the marinade. Pour 1 liter of water into a saucepan. Add salt, sugar, vinegar and vegetable oil. We mix. Put on fire and bring to a boil. As our syrup boils, we will pour our cabbage.
4. In the meantime, take the dishes. In our example, a plastic bucket.
You can use any saucepan or a 3-liter bottle.
Lay out in layers. First cabbage on the side. Top with beets, garlic, peppercorns and bay leaf.
5. Our marinade boiled. Now we pour our cabbage.
If you pour cold marinade, then the cabbage will need to stand for 2-3 days. And so hot and you can eat the next day.
6. Cover with a plate, and put a load on top. It is important that the cabbage is completely covered with marinade.
7. As the cabbage cools down, 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 for the winter. A great accompaniment to appetizers that will go well on any table. Cook with pleasure!
Pickled cabbage in Georgian: very simple and tasty (video)
Crispy and juicy instant sauerkraut
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. To it we add grated carrots on a coarse grater. Mix well.
3. Put the vegetable mixture in a jar. Between the layers we put pepper and bay leaf.
4. Then pour 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 roll up and in a cool place.
Here are the ways to cook sauerkraut at home. We learned how to harvest in a jar and under iron lids. You have seen for yourself that this is easy to do. And most importantly, it turns out very tasty. We also dismantled the method of harvesting in brine. I tried to bring you the best sauerkraut recipes for the winter.
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