Autumn. It's already quite cool. In the kitchen, littered with cabbage, all members of the family, capable of deftly wielding a knife, crowd and diligently chop heads of cabbage. Is this a familiar situation? Yes, that’s right - it’s time to prepare sauerkraut for the winter. To be honest, this situation seems unpleasant to me, but it’s customary in the family, so I don’t particularly protest and participate in the process along with everyone - sauerkraut is still needed for the winter. We make sauerkraut according to the recipe of my husband, either his grandmother, or his great-great-grandmother... but that’s not the point. The main thing is that the cabbage turns out wonderful. Very tasty. Juicy, crispy. And it’s convenient to get it in winter - cabbage is fermented in jars.

Ingredients:

(on average, designed for one 3-liter jar of ready-made sauerkraut):

• cabbage - 1 fork, about 2 kg,
• carrots (small) - 1-2 pcs., about 200 g, maybe a little more,
• coarse salt - 2 tbsp. l.,
• sugar - 1-2 tsp.

Recipe for making sauerkraut for the winter

To begin with, we thoroughly clean each head of cabbage - we get rid of all dirty and green leaves, rotten and frozen parts, and stalks. Next, for greater convenience, we cut the forks into pieces, 2-3, as a rule, and finely chop them with a special knife with a triple blade (to handle such a knife, in my opinion, you need remarkable strength, so my husband helps me handle it) or grater

Then we take on the carrots, which we also first peel and then shred - there is only a coarse grater, for me there are no options, although many, I know, prefer to manually cut into thin strips, which, in my opinion, is quite labor-intensive and not worth it.

Let's move on. Place the chopped vegetables in a large saucepan (enamel) and mix so that the cabbage and carrots are distributed more or less evenly among themselves. Then add some salt to the vegetables and mix again. Important: vegetables do not need to be intensively crushed or ground, just mix well; and it is very advisable to take coarse salt, intended specifically for canning, this is not only for cabbage, but in general it is better for preparing any pickles.

After mixing, compact the vegetables firmly, but without fanaticism, in the pan, press with a flat plate (so that the plate is directly pressed, and not just put and covered) and apply pressure, for which I usually use a jar of water. In this form, cabbage lasts for 2-3 days. These days, when the cabbage begins to release juice (it will accumulate around the pressed plate), I periodically remove it and release the gases formed during the fermentation of the cabbage, piercing it in several places. The deeper you pierce, the better, so for these purposes I have a telescopic fork - a very convenient thing.

After a couple of days, squeeze out the sauerkraut and place it in sterilized jars. Add sugar to the remaining brine, mix and pour it into jars. We close the jars with clean, also sterilized nylon lids, and send them for storage where it is cool and there is room for 3-liter jars - in a winter refrigerator or in a cabinet on a covered balcony.

Good afternoon. With this article I am closing the summer season and preparing winter supplies.

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

So take your time and stock up. I'm sure they will be useful to you, because New Year is just around the corner.

I selected recipes for preparations only in jars, since in apartment conditions, fermenting cabbage in barrels and huge pans is not very convenient.

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

Let’s start, of course, with, as they say, “grandmother’s” recipe, which requires a minimum of ingredients.

Ingredients:

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

For the brine:

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

The quantities of ingredients are indicated to fill one 3-liter jar.

Preparation:

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

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

We leave the future brine to cool.

While it cools, we do the vegetables.

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

Cabbage should be sweet. If it is bitter, then the bitterness will remain when fermented.

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

Peel the carrots and grate them on a coarse grater. Add it to the cabbage and mix.

There is no need to mash or grind the vegetables; regular but thorough mixing is sufficient.

After this, put the carrots and cabbage in a jar. We lay it tightly, but do not compact it.

Now you can pour the cooled brine into the jar.

Under no circumstances should you pour boiling water over it; the brine should be at room temperature so as not to destroy a lot of useful substances contained in cabbage.

If you have followed all the proportions, the brine will fill the jar right up to the neck.

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

During these three days, carbon dioxide will form in the jar, which, coming out, will push out part of the brine. Therefore, the jar needs to be placed in a basin in which this brine will accumulate. And you will fill it back every day.

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

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

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

Don't forget: the shelf life of sauerkraut in the refrigerator is 8 months

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

Delicious instant sauerkraut covered in boiling water

It’s a stretch to call this recipe “sauerkraut,” since it skips the fermentation process, which, in general, makes the cabbage sauerkraut. This is more of a marinating option. But thanks to this, you spend not three days on preparation, but only one.

Overall, this is a recipe for those who need something quick, but still crispy and delicious.

Ingredients for a 3 liter jar:

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

For the marinade:

• water -3 glasses
• sugar - 1 glass
• refined vegetable oil - 1 cup
• salt - 3 level tablespoons
• vinegar 9% - 1 glass

Preparation:

Chop the cabbage, grate the carrots on a coarse grater and mix together in a deep bowl.

When stirring, you can mash and grind the cabbage a little, but this is not important.

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

Prepare the marinade. Pour water into a saucepan and place it on high heat. Pour sugar, salt, vegetable oil into a saucepan.

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

Carefully pour the hot marinade into the jar with cabbage up to the neck.

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

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

Now the cabbage should cool down. But this is not done very quickly. Therefore, we take a nylon lid and close the jar. Just not completely, but “on one side” so that there is a gap.

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

After cooling, the cabbage is ready to eat.

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

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

And now very original recipe, which will allow you to feel the taste of barrel sauerkraut, although it will be prepared in an ordinary glass jar.

Ingredients:

We will need cabbage, half a loaf of black “capital” bread and salt.

It’s difficult to say exactly how much cabbage to take; it all depends on what pieces you will cut it into to put in the jar. For three-liter jar you will need from 1.2 to 1.5 kg of cabbage.

For the brine:

• 2 liters of water
• Salt - 5 tbsp

Preparation:

We make crackers from bread. Cut it into pieces, place it on a baking sheet and put it in the oven, preheated to 150 degrees for 20-25 minutes.

At this time, prepare the brine. Everything is simple with this: pour water into a pan, add salt and put it on high heat.

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

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

Now important stage- placing ingredients in a jar. The order is as follows: place crackers on the bottom of the jar. Then comes a layer of cabbage. Then again crackers and again cabbage.

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

Then fill the brine to the very top.

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

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

Delicious recipe for cabbage with apples

One of my favorite recipes is sauerkraut with apples. A very tasty combination of sourness and sweetness cannot be expressed in words. We have to try.

Ingredients:

• Cabbage - 2 kg
• Carrots - 2 pcs.
• Apples - 3 medium sized pieces

For the brine:

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

Preparation:

We clean the cabbage from green leaves and chop it.

For this, by the way, it is very convenient to use a vegetable peeling device.

We also clean and grate the carrots.

Cut the apples into 4 parts and remove the core.

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

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

We do not compact the cabbage into the jar, because... you will need to add more brine

Speaking of brine.

It is prepared in the same way as in previous recipes: water is poured into a pan, salt and sugar are stirred in it. Place the pan over high heat until the water boils. Then remove the pan from the stove and let the brine cool to room temperature.

After that, pour it into a jar with cabbage.

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

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

Video recipe for sauerkraut with horseradish and bell pepper

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

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

Thank you for your attention.

Sauerkraut- one of the most useful and delicious preparations for the winter. It is a complete source of vitamins and microelements. You can eat it on its own, add it to soups, or use it as a filling for pies. Several recipes have been developed on how to ferment cabbage so that it is crispy. It is enough to choose a method that suits you and strictly adhere to it.

To make tasty cabbage, you need to take many aspects into account. Even the quality of salt can sometimes affect the result. When preparing, follow these recommendations:

Adhering to such simple rules How to ferment cabbage correctly, you will be able to get an excellent snack. It will decorate not only your everyday, but also your holiday table.

Classic recipe

The most common way to ferment cabbage so that it is crispy is to use the classic recipe. You will need a minimum set of components:

• a head of cabbage weighing 4 kg;
• five carrots;
• salt and sugar 4 tablespoons each.

The entire cooking process can be divided into several stages:

You can store cabbage after the fermentation process is complete. Seal the jar with a plastic lid and place in a cool place. This cabbage starter recipe takes about 4 - 5 days to complete.

Recipe with garlic

One of the ways to ferment cabbage deliciously is a recipe with the addition of garlic. The finished snack acquires an original taste and aroma. The following components will be required:

• cabbage forks weighing about three kilograms;
• three to four carrots;
• half a liter of clean water;
• 100 ml vegetable oil;
• 100 ml vinegar;
• a couple of cloves of garlic;
• a pair of laurel leaves;
• one and a half tablespoons of coarse salt;
• 4 spoons of sugar.

The method for fermenting cabbage so that it is crispy is extremely simple. The whole process consists of the following steps:

This appetizer can be served just a few hours after preparation. This recipe is rightfully considered the best way how to quickly ferment cabbage.

Cabbage in honey brine

To prepare a delicious savory snack, a recipe for cabbage starter in a jar with the addition of honey is suitable. You will need very few ingredients:

• cabbage forks weighing three kilograms;
• one large carrot;
• a tablespoon of salt;
• 700 ml water;
• a tablespoon of honey.

The cooking process occurs in several key stages:

This appetizer should ferment within 24 hours. After this, it can be stored in a cool place.

Spicy cabbage

If you love spicy savory snacks, then this recipe is just what you need. The cabbage turns out unusually crispy and juicy. For preparation you will need a minimum of ingredients:

• a pair of cabbage forks weighing no more than 2 kg each;
• two capsicums;
• kilogram of carrots;
• 4 liters of water;
• 5 cloves of garlic;
• half a glass of salt.

The cooking process is simple. It consists of the following steps:

Choose a way to deliciously ferment cabbage that suits you and you can surprise your guests interesting snack. It will be in demand at any feast.

Video recipe for fermenting cabbage in Old Russian style

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 everyone. My parents fermented cabbage not only in 3-liter jars, but also in buckets and even barrels. Moreover, they fermented it with red beets, apples and even watermelons. I really liked soaked watermelons.

But today we will talk not about watermelons, but about cabbage. I will ferment the cabbage in a 3 liter jar.

How to ferment cabbage in a jar recipe No. 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 all fit into the jar.

Cabbage should be white and sweet. If the cabbage is bitter, then it can taste bitter when pickled. I chop cabbage; I have a special knife for this purpose. You can see it in the photo at the top right.

Then I peel one carrot and grate it. You can grate carrots using any grater.

Then I add one spoon of salt and two spoons of sugar. You need to use ordinary rock salt. Never use iodized salt. I add it right at the table, and now I mix it well and mash the cabbage with my hands. It's like I'm kneading dough. Don’t be afraid to mash the cabbage, it will turn out tasty and crispy.

After we remember the cabbage well, you can put it in a jar. Place the cabbage in a jar and tamp it down well with a wooden rocker. As you can see in the photo, all the cabbage fit into the jar. There's even some 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 end up with a full jar, be sure to place the jar in a bowl or other container.

When the cabbage begins to ferment, in approximately less than a day, the juice will flow out of the jar through the top. During fermentation, carbon dioxide will be released, so it will push the juice out of the jar in the form of bubbles.

We leave the cabbage in the room. For cabbage to ferment well, it needs to stand at room temperature for three days. After three days the cabbage is ready. After this, put the cabbage in the refrigerator or a cold place. Of course, you can eat it after two days, but it will still not be sour enough.

If the cabbage tastes a little bitter, bring it back into the room at night. The bitterness should go away. My cabbage turned out tasty and crispy. I had this cabbage on my balcony for about two months, and there was no mucus or mold on top.

How to ferment cabbage in a jar recipe No. 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. If desired, you can also add 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 well. As you can see in the photo above left, I don’t add water all the way to the top.

Then in hot water I put 5 peas of allspice and two bay leaves. We leave our brine to cool. In the meantime, let's move on to cutting the cabbage. Now I took smaller cabbage. For this recipe, cabbage weighing about 2.2 - 2.5 kilograms is suitable. This will be quite enough. And one big carrot.

As in the first case, chop the cabbage and three carrots. Only now I grate the carrots on a Korean grater. We don't mash the cabbage in this recipe and I like the carrots to look nice too. Before doing this, of course, don’t forget to clean it.

Now that we have chopped the cabbage and grated the carrots, mix it all well, but do not mash it.

Then you can put the cabbage in the jar. I don’t compact the cabbage too much, because we still need to fill it with brine. After we put all the cabbage in the jar, we need to wait until our prepared brine cools down to room temperature.

Don't overwater the cabbage hot water, you will kill the bacteria that cause the cabbage to ferment. And instead of fermenting, the cabbage may 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 place a bowl under the bottle with cabbage. The cabbage will ferment. At the same time, I periodically used a wooden skewer to release the air from the cabbage.

I want to tell you so that you are aware. During fermentation, about 0.5 liters of water leaked out of my bottle. So place the container appropriately. And don’t worry if suddenly the water in your bottle ends up at the bottom.

The cabbage floats and the brine remains at the bottom. Simply release carbon dioxide during fermentation with a wooden twig or skewer and push the cabbage down. The cabbage turned out crispy and slightly different from the first recipe. It's a little saltier, but just as tasty.

How to ferment cabbage in a jar recipe No. 3

The third recipe will be cabbage soaked in plain water. We'll just fill it with boiled water cold water, and in a smaller proportion. This recipe will not include photos of how to cut cabbage, I think you already know.

For this recipe we will need about 2.8 - 3 kg of cabbage. You can also take medium carrots. Although you can add more carrots, or you can add no carrots at all. Carrots act here only in a decorative role; they color our cabbage.

Chop the cabbage and grate the carrots. Mix all this well. Then add one spoon of salt and mix a little more. There is no need to mash the cabbage too much, as we did in the first recipe.

Now we place the cabbage in a jar, compacting it with a wooden rocker. Again, we don’t tamp too much. We don’t need the cabbage to release juice; we will fill it with water. It takes approximately 600 - 800 grams of water. This depends on the weight of the cabbage that we cut for pickling.

Now we put the cabbage filled with water to ferment. When the cabbage has fermented well, usually on the second day, completely drain the resulting brine. Moreover, it is advisable to pour the brine along with the cabbage into a bowl.

Squeeze out the cabbage and place it back in the jar. Moreover, it is advisable to swap the cabbage. Which was lying on top - we put it on the bottom of the bottle, and vice versa, the bottom one on top. We just squeeze the cabbage lightly. Add one tablespoon of honey to the resulting brine.

Dissolve the honey and fill our cabbage with the same brine again. Leave for another day in a warm place. After a day, put the cabbage in the refrigerator.

Cabbage in all three recipes turns out delicious. First taste classic cabbage. According to the second, it’s a little saltier and it turns out crispier, we didn’t crush it. According to the third recipe, the cabbage turns out a little sweeter, and the cabbage takes on some zest. Only it should not peroxidize.

There are a great many recipes for sauerkraut, and there is no point in describing them all. You can add different spices to all recipes. For example, black pepper, cloves, coriander, bay leaf. And if sauerkraut makes you bloated, you can also add dill seeds.

My godfather often adds dill seeds to the third recipe. Apart from the fact that the seeds themselves are then found in the cabbage, the cabbage turns out very tasty.

And a few more tips. My father says that you only need to salt cabbage according to certain days. If a man salts, then he should salt on men’s days. If a woman salts, then in a woman’s way. Moreover, he does not highlight all days. For example, a man should ferment either on Monday or Thursday. Women should ferment cabbage on Wednesday or Saturday, but better on Wednesday.

Strange as it may sound, I checked it somehow. Pickled the cabbage regular recipe, only on Wednesday. So the cabbage was not so tasty, in my opinion, and it was soft and did not crunch.

What proportions of salt and sugar do you use when sauerkraut in a jar? You can write your recipe for sauerkraut.

Finally, check out a few more recipes.

The question is relevant for city dwellers, because not everyone has the opportunity to salt it in a barrel, and everyone needs vitamins in winter!

IN sauerkraut there is a lot of vitamin C, and it is found not only in the cabbage itself, but also in the brine, as well as many microelements, including potassium, which is so necessary for our heart. Cabbage vitamin C, being a powerful antioxidant, can inhibit the growth of cancer cells. And the good news is that it can be preserved in cabbage for a long time, up to 7-8 months.

I know thanks to my mother, since childhood I helped her in the kitchen: in the fall, huge heads of cabbage were purchased, all this was chopped into two knives and fermented in a large enamel bucket. The cabbage turned out wonderful - tasty, beautiful and crispy. During the holidays, all the women sought out my mother’s recipe for wonderful cabbage. And the recipe is simple and fail-safe. We've been around for a long time we salt the cabbage not in a bucket, but in three-liter jars - it’s convenient and stress-free, and the cabbage is always freshly prepared.

Well, let's get started

We will need:

1 large head of cabbage

1 medium carrot

1 tbsp. spoon of sugar

salt to taste

3 liter jar

Preparation:

Wash cabbage and remove outer leaves. Cut in half and finely chop.

We put it all in an enamel cup or basin - it all depends on the volume cabbage which you decided salt for the winter

Then knead it with your hands (like dough) so that the cabbage juice is released,

and the cabbage will become translucent. At the same time, you need to salt the cabbage little by little - this will make mashing it easier and faster.

Taste the cabbage all the time, I add salt to taste - in the end the cabbage should be slightly saltier than necessary - the salt will then go away when the cabbage sours.

To start the fermentation process, add sugar, a little about a tablespoon for the whole head of cabbage.

The carrots must be peeled and grated on a coarse grater.

Attention! Place carrots in cabbage only when you are ready to put it in a jar - there is no need to mash carrots together with cabbage - it will be tasteless:

Mix carefully

And put it in a jar, periodically tamping it there:

When all the cabbage is laid, it is necessary to apply pressure.

I use a regular nylon lid as oppression - it is quite enough for this volume:

Press the lid firmly, compacting the cabbage; you will have to do this more than once, because during fermentation gases are formed that tend to lift it to the top. Without pressure, the cabbage will turn out loose and soft, but we want it to be dense and crunchy.

So we finished salting cabbage for the winter, we got a full 3-liter jar:

But there was a lot of cabbage juice. Do not pour it out under any circumstances!

Labor-intensive process pickling cabbage The winter is over, but that's not all!

It will be ready only in three days.

Our further actions are:

Jar with salted cabbage put it in a plate or cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that small jar of juice side by side on the table (everything will ferment there too).

The cabbage will ferment at room temperature for 3 days.

All this time, you will need to free it in the morning and evening from the formed gas - hydrogen sulfide - the smell is certainly not pleasant... but tolerable, the main thing is not to leave it in the cabbage. To do this, you will need to pierce it to the bottom with a thick knife - you will see and feel how the gas comes out. On the first day there will be a little of it, on the second there will be more, and by the evening of the third day the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - on the first day just press the lid and the gas will come out on its own. When you pierce the cabbage, you need to take out the lid, then put it back in the jar, because it will act as a pressure.

If there is a lot of juice, pour it into a jar.

By the evening of the third day, a sour juice will form in this jar, and it will be somewhat viscous and slimy - don’t be alarmed, this is how it should be.

We pierce last time thoroughly “squeeze” all the hydrogen sulfide out of the cabbage, remove the “pressure”, pour the juice from a half-liter jar, close it with a nylon lid and put it in the refrigerator for storage.

That's it! Now you know how to salt cabbage in a jar for the winter !

By the way, after a day you will notice that the juice is well absorbed into the cabbage, so you shouldn’t pour the juice out of the jar if it all doesn’t fit, just let it sit in the refrigerator next to 3 liter jar and in a day or two you will send it there, otherwise the cabbage will not be so juicy and crispy.

Well, enjoy the great taste sauerkraut, prepared with your own hands and be healthy!