Good day everyone.
Just the other day we were looking at ways. In the same note I mentioned that pickled and sauerkraut- these are completely different things, although many people inadvertently confuse these methods with each other.
Let me briefly remind you that the fermentation process occurs due to the release of lactic acid bacteria from the vegetable itself, which triggers the process of fermentation and preservation. And when pickling, vinegar serves as a preservative. That's the whole difference. It seems like nonsense, but the taste of these two snacks is completely different.
Due to the absence of external preservatives when sauerkraut is sauerkraut, this process is quite lengthy and takes at least 3 days. It is prepared quickly, literally in half an hour, and the rest of the time is needed for fermentation.
So keep in mind that if a recipe says “instant”, it means that filling the jar itself takes little time. But there is no way to reduce the fermentation time.
Well, now let's look at the most popular methods of sourdough.
Sauerkraut in a jar with brine - quick recipe (3 days in advance)
Let's start with the fastest recipe. Again, this means it doesn’t take long to cook. But you will have to wait at least 3 days for the cabbage to “ripen”.
The simplicity comes mainly from a small number of ingredients. We will need:
- Cabbage 2.3-2.5 kg
- Carrots - 1 pc.
- Salt - 2 tbsp. spoons
- Sugar - 1 tbsp. spoon
- Black peppercorns – 15 pcs.
- Cold boiled water - 800-1000 ml
Preparation:
1. For convenience, divide the head of cabbage into 4 parts and chop it.
It is very advisable to have a special grater for this; it significantly speeds up the chopping process.
2. Place the cabbage in a deep bowl, add grated carrots on a coarse grater and mix gently. There is no need to crush or squeeze the vegetables while mixing.
3. Transfer the cabbage from the bowl to the jar, compacting it well. In the process of adding vegetables, we throw peppercorns into the jar so that they do not lie in one pile, but are more or less evenly distributed throughout the jar.
If your hand cannot fit into the jar, we use improvised means - a rolling pin or a mallet.
4. Take boiled cooled water and dissolve sugar and salt in it.
5. And pour the resulting brine into a jar with cabbage. There should be enough water up to the neck. If not, add regular water.
6. Cover the jar with a lid, place it in a deep bowl and leave it like that overnight. room temperature.
Overnight, lactic acid bacteria are activated and the fermentation process begins with the release of carbon dioxide. Bubbles will begin to appear and some of the liquid will overflow from the jar. That's why you need a basin.
7. The next day, take a thin long stick (for example, a wooden skewer or Chinese chopsticks for food) and pierce the cabbage several times throughout the entire depth of the jar.
This must be done so that the resulting gas comes to the surface, otherwise the cabbage will turn out bitter.
Pour the brine that has poured into the basin back into the jar.
8. These procedures need to be done 5-6 times a day for 3 days. By the evening of the third day, it will be clear that gas bubbles are practically no longer formed and this is a sign that the cabbage has already fermented.
We take a sample, close the jar with a plastic lid and put it in the refrigerator or cellar.
Storage in a cold place is necessary; in a warm place the jar will ferment and spoil.
Crispy cabbage pickled in brine with honey
A curious method of preparation in which no water is used at all, but honey is used to give a sweetish taste. The snack turns out crispy and very tasty. I recommend.
Ingredients:
- Cabbage – 3 – 3.5 kg
- 1 medium carrot
- Salt - 1 tbsp. spoon
- Sugar - 1 tbsp. spoon
- Honey - 1 tbsp. spoon
Preparation:
1. Finely chop the cabbage and place it on the table for convenience. Grate the carrots on top and add salt and sugar.
2. Actively mix everything and press until the cabbage releases juice.
3. Then compact it tightly into a clean jar.
Since the cabbage has been thoroughly mashed beforehand, there will already be enough juice in the jar and there will be no need to add water.
4. Place the jar on a plate and leave it like this for two days. Don’t forget, every time the liquid level in the jar has risen, make several punctures and release the accumulated carbon dioxide, and pour back the brine that spilled over the edge.
5. In two days we will perform one interesting operation. We take all the cabbage out of the jar, squeeze it thoroughly into a separate bowl and put it back. There is brine left in the bowl to which you need to add a tablespoon of honey, stir everything very thoroughly and pour the resulting honey brine back into the jar.
6. In another day (that’s 3 days in total) the cabbage will be ready. You can already eat it, or for convenience, you can put it in plastic containers and store it in the refrigerator.
How to properly ferment cabbage at home without vinegar and sugar
But this recipe can safely be called a classic, because initially the fermentation was carried out without sugar. And adding vinegar, as I already said, turns fermentation into pickling.
Ingredients:
- Cabbage - 1 head (2-2.5 kg)
- Carrots - 1 pc.
- Salt - 2 tbsp.
- Allspice - 10-12 peas
- Bay leaf - 3-4 leaves
It is advisable to choose dense, winter varieties of cabbage.
Preparation:
1. Shred the cabbage, mix with grated carrots on a coarse grater, add salt, squeeze and knead thoroughly (just like dough) so that it releases its juice.
2. When the juice begins to actively stand out, throw peppercorns on top and place the vegetables in a clean three-liter jar.
In the process of filling the jars, we put them in different places Bay leaf.
3. Well, then everything is as usual: put the filled jar in a bowl and regularly (at least once every 4-6 hours) pierce the cabbage with a long stick to release the fermentation products of the lower layer. Pour the juice that flows into the bowl back into the jar.
On about the third day, the sauerkraut will be ready.
Important: you don’t need to overcook the cabbage either, otherwise it will go rancid. From the second day, taste it and as soon as you understand (and you will understand) that it is ready, close the jar with a lid and put it in the refrigerator.
Recipe for sauerkraut with apple for the winter in a 3 liter jar
Very often, other products are added to cabbage, in addition to carrots. The most popular are sour apples (Antonovka, for example) and cranberries.
I’ll show you an example with Antonovka.
By the way, we will cook in a 3-liter jar and store in a 2-liter jar. Why? It’s more convenient, you’ll see why later.
Ingredients:
- 2 kg cabbage
- 200 g carrots
- 2 tbsp. salt
- 1 tsp cumin
- 2 sour apples
Preparation:
1. Mix shredded cabbage with grated carrots, add cumin, salt and knead thoroughly until the cabbage releases juice and decreases in volume by 2-3 times.
2. Then take a clean 3-liter jar, fill it with cabbage, topping it with sliced apples.
3. The specified amount of cabbage and carrots will fill the jar 2/3. Now the contents of the jar need to be placed under pressure. This is usually done with a plastic lid, which is placed directly on the vegetables, and a glass of water is placed on top.
For me, this is too complicated, because this structure needs to be constantly removed in order to make punctures in the cabbage.
Personally, I use a regular half liter bottle plastic bottle with water - it fits into the neck of the jar without any problems.
4. So, for three days we regularly remove the pressure and pierce the cabbage, releasing carbon dioxide. As soon as we see that the gas has stopped actively forming (there are few or no bubbles on the surface), we transfer the cabbage into a 2-liter jar, close it with a plastic lid and put it in the cellar or refrigerator.
Now I’ll explain about banks. When sauerkraut comes into contact with air, it darkens and becomes unattractive. Therefore, it is necessary that the jar be filled to the very top - this reduces the area of contact with air.
But if you fill a 3-liter jar to the very top during the cooking process, you won’t be able to put pressure on top; too much brine will flow out.
So we cook in a larger jar and store it in a smaller one. That's the whole trick.
Video on how to ferment cabbage according to a classic recipe
And finally, let me show you an excellent video on how to prepare sauerkraut according to the classic Soviet recipe. When I saw a guy putting salt in a matchbox, I almost shed a tear from nostalgia.
Well, in general these are the most popular recipes, according to which I and everyone I know cook. If you add a few more to my piggy bank interesting ways, I will be grateful.
That's all for today, thank you for your attention.
The first time crispy sauerkraut in a jar was made in order to save money family budget. How many times, walking through the market, have I been surprised at the prices for pickles and marinades: well, it’s strange why vegetables become so expensive, turning from fresh to salted? Fresh cabbage in the fall it costs pennies, but pickled one is already much more expensive. On my next trip to the market, again amazed at the prices, I decided that it was time to switch to my own pickles. And now all winter I have sauerkraut in a jar, I chose a classic, proven recipe. I made it on purpose step by step photos to show how easy it is to prepare.
To my amazement, it turned out that making sauerkraut is very simple. Now I don’t buy it at the market, I only make my own. It turns out exactly the way we like it: sour, juicy, there is no pepper or bay leaf in it, and most importantly, there is no need to add water. When fermenting, a lot of brine is formed, which in itself is tasty and healthy, and it can also be used when cooking sour cabbage soup and soups.
Ingredients:
- White cabbage – 2 kg;
- carrots – 2 pcs (large);
- table salt – 5 tsp. with a low slide;
- In addition, you will need a 3-liter jar and a crusher.
How to ferment cabbage in a jar
I always choose carrots that are bright, juicy and sweet. I clean it and rub it on a coarse grater. I was once taught how to choose it. You need to look not only at the rounded nose of the carrot, but also at the top where the tops grew. If there are traces of tops left on a large round patch, then such carrots may be of forage varieties; as a rule, they are unsweetened. But, of course, there are exceptions. If the tops of a carrot grow from the middle, and the patch is small, almost unnoticeable, then these are table carrots, they are suitable for pickling and fresh salads, and in borscht soups.
For pickling, you need only winter and autumn varieties of cabbage; it will be juicy and crispy. The head of cabbage should be dense, tight, and heavier in weight than it seems. It is more convenient to shred on a large cutting board, cutting the head of cabbage into several parts (or using a shredder) and weighing it after cutting. In the recipe, the amount of salt is given per 2 kg. shredded cabbage. I don’t throw away the stalks; we’ll still need them.
I mix cabbage with grated carrots. I don’t crush or grind, I just mix.
I add coarse table salt, always non-iodized. This salt is sold in rectangular packs or bluish bags. If you find it difficult to choose, ask the store clerk for table or rock salt.
I rub the cabbage with salt with my hands, but without fanaticism, it should remain dense and crispy.
I fill the jar a third full. I press it firmly with a masher or fist until the juice appears. I add the next portion and press down again. The container should not be filled to the top immediately, but gradually, very tightly, leaving no voids. When all the cabbage is compacted and the jar is filled up to the shoulders, I put pieces of the stalk on top, pushing them into the jar and also compacting it tightly. I cover it loosely with a lid or cover the neck with a towel, put it in a deep plate and leave it in the kitchen for 2-3 days.
In a day, the cabbage will be completely covered with brine and the characteristic sour smell of fermentation will already appear, and after another day, foam will be noticeable on the surface. From this moment on, it is imperative to release gases by piercing the contents of the jar with a wooden stick at least to the middle, but preferably to the bottom. Repeat several times a day, otherwise the cabbage will taste bitter and turn out dry due to the fact that the brine during fermentation will not remain in the jar, but will overflow.
In principle, on the second day you can try it (if you like lightly salted), or keep it for a couple more days and then put it in the refrigerator, covering it with a plastic lid. In a cool place, the cabbage will continue to gain flavor, and every day it will become tastier and tastier. Instead of a jar, you can ferment cabbage in a low enamel pan, covering it with an inverted plate and placing a weight (a jar of water) on top. Sauerkraut is stored in a jar at low temperature long enough, but we run out in a week or even earlier. To always have a supply, I make a couple of jars at once and replenish it as needed.
Tips for making sauerkraut according to the classic recipe
They say that all pickles and marinades from feminine vegetables (cabbage, carrots, beets) should be made on “women’s” days. This is Wednesday, Friday and Saturday. But from my experience I can say that if you bought the right variety of cabbage and did everything correctly, then there is no difference when you fermented it. Stick to folk beliefs or not is a personal matter, you can simply take into account the advice of our grandmothers.
The most important thing is to choose the right cabbage. It feels dense, heavy in weight, and in no way loose. White or whitish-cream color. The upper leaves may be green, but the head itself is white. Winter or autumn-winter varieties, summer and early autumn varieties are not suitable, such cabbage will soften when pickled.
Use rock (table) salt that is not iodized. No other type of cabbage is suitable for fermenting cabbage. You can add a little more than in the recipe, depending on your taste. After mixing the vegetables and salt, taste - the cabbage should seem slightly salty to you.
Usually, when fermenting, a minimum of spices are used - only coarse table salt, occasionally adding a little sugar to speed up the fermentation process. If you like a richer taste and aroma of sauerkraut, add cumin, bay leaf, black or allspice peas, anise, fennel. There are even recipes with the addition of cloves, but this is very much for everyone. Just don’t add everything at once; too much spice will ruin the taste of the pickles.
That's all the secrets. May you get delicious crispy sauerkraut in a jar, write down the classic recipe and cook for your health! Happy salting and bon appetit!
Are you still having difficulties with how to ferment cabbage tasty and quickly in a jar? We will tell you how to do this simply and without much time.
Cabbage - healthy and rich useful microelements vegetable. Lactic acid bacteria take part in the fermentation process, which gives the finished product a sour taste.
To make cabbage starter you need the following ingredients:
- cabbage – 3 kg
- carrots – 2 pcs.
- sugar.
If raw vegetable If it has a bitter taste, it will taste bitter when fermented.
Preparation
- The cabbage is finely chopped with a regular or special shredding knife.
- The carrots are peeled and cut into small strips.
- One spoon of table salt is mixed with 2 spoons of sugar. This mixture is then added to carrots and cabbage.
- Everything is thoroughly mixed.
- The cabbage should be mashed forcefully, so after pickling it will become more tasty and crispy.
- The workpiece is placed in jars and compacted using a wooden gurney. After a day, the fermentation process will begin, during which the juice will begin to pour out of the jar.
- The cabbage should be kept indoors for 3 days while fermentation takes place.
- After this, it is placed in the refrigerator. If it is bitter, then the jar should be removed from the refrigerator for a day.
This delicious product able to maintain his beneficial features for 60 days.
How to ferment cabbage in brine?
Preparing the brine
- Sugar and salt are mixed, then bay leaf is added. You can use allspice if you wish.
- 1.5 liters of water is boiled, then a mixture of salt, sugar, bay leaf and pepper is added to it. The brine is ready.
What vegetables will you need?
- cabbage – 2 kg
- carrots – 1 pc.
Preparing sauerkraut
- Chop the cabbage and grate the carrots.
- Mix everything thoroughly, but do not mash.
- Place the cabbage in a jar, but there is no need to press it, as it will be filled with brine.
- Wait until the brine has cooled completely and pour it over the cabbage.
- Place the jar in a warm room for 3 days.
- From time to time you need to release the air from the jar using a wooden spoon.
After 3 days, the sauerkraut will be ready to eat.
How to ferment cabbage with apples?
Ingredients:
- cabbage – 2.5 kg
- carrots – 100 g
- sour apples – 150 g
- salt.
Preparation
- Peel the cabbage, carrots and chop them.
- Remove the core from the apples and cut them into slices.
- For juice formation an important condition is strong squeezing of vegetables.
- Add apples to vegetables.
- Place the workpiece in the jar, pressing it with a heavy object on top.
- Leave the jar in the room for a day, then put it in the refrigerator for a week.
After 7 days, the cabbage will be ready to eat. Apples will add a kind of sourness to the preparation.
How to ferment cabbage with beets?
Do you want sauerkraut to have a red color and an unusual taste? Add beets to it.
Ingredients:
- cabbage – 3 kg
- beets – 1 kg
- water – 1 l
- glass of sugar
- glass of vinegar
- allspice
- Bay leaf.
Preparation
- Cut the cabbage in half. Cut each half into 4 more pieces lengthwise and crosswise to form squares.
- Cut the beets into thin strips. Mix with cabbage.
- To create a brine, you need to boil water, add seasonings, salt and sugar. After 10 minutes, add vinegar and boil for another 1 minute.
- Place the vegetables in a jar and fill them with brine.
- Leave the container in a warm place for 4 days.
The dish is served seasoned with refined oil.
How to ferment cabbage with cranberries?
Pickling such cabbage will take from 7 to 11 days. The finished product can be stored in a cold place for several months.
Ingredients:
- cabbage – 5 kg
- carrots – 2 kg
- sugar
- cranberries – 400 g.
Preparation
- Grate the carrots on a medium grater.
- Remove large leaves from cabbage and chop it. Wash the leaves and dry.
- Wash the cranberries and wait until excess liquid will drain.
- Mix sugar and salt, add cabbage to this mixture. Mash everything with your hands to form juice.
- Place large cabbage leaves in a dry jar, then add carrots and berries.
- Transfer the container to a cool place. In a week the dish will be ready to eat.
Sauerkraut enriches the body with vitamins in the spring and gives strength in the winter.
Sauerkraut in a jar should definitely be kept on the shelf of a thrifty housewife, because with this delicacy you can make a whole host of tasty and healthy treats for the whole family. This product has unique properties– contains record number vitamin C and is low in calories. Sauerkraut also contains calcium, B vitamins, phosphorus, potassium, iron, etc. Moreover, there is much more of them than in fresh white cabbage. The fact is that during fermentation, special microelements are released in vegetables, which provoke the production of useful substances.
Each cook eventually develops his own favorite way to cook sauerkraut in jars. This may be the simplest recipe, using only vegetables and salt. Also, brine is often used for fermentation, adding sugar and boiled water to a jar. If we're talking about O quick cooking, then you can add a little vinegar or vinegar essence to them.
To make sauerkraut in a jar more juicy and tasty, carrots, apples, cranberries, beets, horseradish, etc. are salted with it.. d. Garlic and red pepper are added for spiciness, and a wide variety of spices are added for aroma. The cabbage itself can be cut into thin strips, small squares and even in large pieces, simply dividing the head of cabbage into several parts.
Sauerkraut is prepared in a jar from several hours to several weeks, depending on the specifics of the recipe. After this, it is stored in a cool place or immediately used to prepare soups, pies or salads.
Secrets to making perfect sauerkraut in a jar
Sauerkraut in a jar is one of the most striking dishes of Russian cuisine. The number of recipes is constantly increasing, because each housewife adds her own secret ingredients and spices to this delicacy. To get acquainted with the basic rules, how to cook sauerkraut in a jar, and then experiment with this dish at your own discretion, you should remember the following culinary notes:
Secret No. 1. The ideal cabbage fork for fermentation has a round, non-flattened shape, light green or white color and a fresh smell. This is the kind of vegetable that will turn out to be as juicy and tasty as possible.
Secret No. 2. Be sure to pierce the sauerkraut in the jar with a knife or wooden stick in several places throughout the cooking process. This will remove excess gases that will certainly appear during fermentation. If you don't do this, the cabbage may turn out bitter.
Secret No. 3. Under no circumstances should you use salt containing iodine to ferment cabbage. This will make the vegetables too soft and tasteless. It is also recommended to choose salt with large or medium grains.
Secret No. 4. Store the prepared sauerkraut in a jar at a temperature not lower than 0. Frost spoils the structure of the vegetables and they are no longer crispy.
This recipe is familiar to many housewives, but in this case the cabbage will also be complemented by pickled apples. They need to be selected from sour varieties, and take firm fruits so that the fruit does not lose its shape. Apples give cabbage a piquant sourness and a pleasant aroma. The ingredients are for exactly one 3-liter jar. It is very convenient to ferment cabbage in such a container, because it is much easier to store it in a small kitchen space. Vegetables are prepared in own juice, without adding water.
Ingredients:
- 2 kg of white cabbage;
- 400 g carrots;
- 4 apples;
- 5 bay leaves;
- 10 peas of allspice;
- 20 black peppercorns;
- 70 g salt;
- 70 g sugar.
Cooking method:
- Chop the cabbage into thin strips and grate the carrots on a coarse grater.
- Mix cabbage and carrots in a deep bowl, add salt and sugar.
- Thoroughly rub the cabbage and carrots with sugar and salt with your hands until the juice is released.
- Pour both peppercorns and bay leaves into a common bowl and mix.
- Remove the core from the apples and cut each fruit into 4-6 pieces.
- Place the first portion of cabbage in the jar and compact it well, then add a layer of apples.
- So fill the jar, alternating vegetables and fruits, leaving about 4 cm to the top.
- Cover the jar with a lid, keep at room temperature for 3 days, then for another 7 days in a cool place.
- Every day, pierce the cabbage with a wooden skewer to the very bottom.
- Store the finished dish in a cool pantry or refrigerator, and squeeze the juice from the vegetables before serving.
Interesting from the network
Increasingly, modern housewives are preparing sauerkraut with beets. Some are attracted by the taste of this dish, while others struggle for appetizing appearance. The bright pink appetizer invariably attracts the attention of guests and quickly ends up on plates. In addition, sauerkraut in a jar according to this recipe always turns out crispy, regardless of the variety. This preparation is ideal for making vinaigrette. Sauerkraut prepared according to this recipe will retain all the beneficial substances, because the brine is added to the jar warm, but not hot.
Ingredients:
- 1.5 kg of white cabbage;
- 300 g beets;
- 1.5 liters of water;
- 300 g carrots;
- 1 clove of garlic;
- 2 tbsp. l. salt;
- 1 ½ tbsp. l. Sahara;
- 2 bay leaves;
- 5 black peppercorns.
Cooking method:
- Cut the head of cabbage into four parts, then each part into approximately equal squares.
- Using a Korean carrot grater, grate the beets and carrots.
- Crush the garlic with a knife and place it on the bottom of a three-liter jar.
- Next, fill the jar with vegetables, alternating cabbage and a mixture of beets and carrots.
- Pour water into a saucepan and bring to a boil, add salt and black peppercorns.
- Put bay leaves into the brine, boil a little and cool the contents of the saucepan to 80 degrees.
- Pour the brine into a jar with cabbage and beets, let the vegetables stand for 2 days at room temperature.
The most quick recipes sauerkraut must include vinegar. This way, the fermentation process begins much earlier, and the vegetables are ready in just a couple of hours! For fans of sauerkraut, this method of preparation will be a real salvation, because it eliminates the painful wait for your favorite dish. With cranberries, the preparations will become simply amazingly tasty and aromatic, and will also look very presentable on the table.
Ingredients:
- 1 kg of white cabbage;
- 3 carrots;
- 500 ml water;
- 150 g cranberries;
- 10 tbsp. l. vinegar;
- 1 tbsp. l. salt;
- 4 cloves of garlic;
- ½ cup vegetable oil;
- ½ cup sugar;
Cooking method:
- Peel the cabbage from the top leaves and remove the stalk.
- Finely chop the cabbage, grate the carrots, and chop the garlic using a press.
- Mix cabbage, carrots, garlic and cranberries, transfer the resulting mixture into a jar.
- Bring the water to a boil and immediately add salt, vegetable oil, sugar and vinegar.
- Boil the brine again and pour it over the vegetables.
- Place pressure on the cabbage and hold for 3 hours.
IN classic recipe use regular table vinegar, but with apple or grape it will turn out even tastier and more aromatic! Otherwise, everything is prepared the old fashioned way - cabbage and carrots are poured with the simplest brine and kept at room temperature. For this sauerkraut, 24 hours will be enough, so it can be considered a quick recipe.
Ingredients:
- 2 kg of white cabbage;
- 800 g carrots;
- 6 tbsp. l. apple cider vinegar;
- 2 tbsp. l. salt;
- 1 tbsp. l. Sahara;
- 1 liter of boiled water;
- 3 bay leaves.
Cooking method:
- Chop the cabbage and mash with your hands to release the juice.
- Grate the carrots and mix with cabbage.
- Add pepper and bay leaves to the bowl with vegetables and mix again.
- Place all ingredients in a jar and pack tightly.
- Boil water, dissolve sugar and salt in boiling water.
- Next, add vinegar to the brine, stir and pour the resulting marinade over the cabbage.
- Gently stir the contents of the jar with a spoon so that all the air comes out and the brine is evenly distributed over all the vegetables.
- Close the jar with a lid and leave it in the refrigerator for a day.
Cabbage pickled in pieces looks much more attractive than simply shredded cabbage. As a result, it turns out to be a complete snack that does not require additional ingredients for serving. According to this recipe, sauerkraut in a jar will be spicy, with a piquant aroma. Before transferring to glass containers, you will need to keep the vegetables in an enamel bowl under pressure.
Ingredients:
- 10 kg cabbage;
- 9 liters of water;
- 2 tsp. caraway;
- 500 g carrots;
- 2 hot capsicums;
- 4 heads of garlic;
- 400 g salt;
- 800 g sugar.
Cooking method:
- Remove the top leaves from the cabbage and cut out the stalk.
- Cut the cabbage into large pieces and place in an enamel bowl.
- Mix water with salt and pour over cabbage.
- Place pressure on the cabbage and keep it for 4 days at room temperature.
- Grind hot peppers and garlic, grate the carrots, mix everything with cabbage, add cumin and put the snack in jars.
- Strain the brine remaining in the enamel bowl and bring to a boil, add sugar and pour into jars.
- Sauerkraut for another 3 days at room temperature, periodically releasing gases from the jar using a wooden skewer.
Now you know how to cook sauerkraut in a jar according to a recipe with a photo. Bon appetit!
Every housewife makes sauerkraut for the winter. Crispy and healthy cabbage is a lifesaver in winter. You can serve sauerkraut in the form of a simple salad - put it in a salad bowl, add a couple of tablespoons of canned green peas, thinly sliced onions and season everything with the “fragrant” unrefined vegetable oil. We offer you very tasty, proven recipes for sauerkraut for a 3-liter jar, which are easy to prepare and convenient to store.
Today there are many recipes for sauerkraut. The most common are the traditional version, when shredded cabbage is mixed with carrots and salt, and then squeezed with a mortar or simply by hand until the juice appears, as well as the option with brine. In the second case, chopped cabbage and carrots are simply poured with a prepared solution of salt, sugar and seasonings and aged until the desired taste.
Two recipes for delicious sauerkraut for a 3-liter jar: choose to taste
The differences between these sourdough methods lie not only in the method of preparation, but also in the taste of the resulting product. To conclude which one is better, let’s try to cook both.
recipe No. 1
To prepare sauerkraut in brine based on three liter jar you will need:
- 2 kg of white cabbage;
- 2 medium sized carrots;
- black peppercorns (several pieces);
- 1.5 l. water;
- 2 heaped tablespoons of salt;
- 1.5 spoons of sugar.
recipe number 2
To make sauerkraut according to the traditional recipe for a 3-liter jar, take:
- 2 kg cabbage;
- 2 carrots;
- 5 table. spoons of salt.
We will cook at the same time so that we can experience all the differences in practice.
Peel the carrots and grate them on a medium grater
Shred the cabbage.
For the first recipe (with brine), mix cabbage with carrots
and transfer it to a three-liter jar.
For the second recipe, we also mix the vegetables, add salt to them and begin to crush them thoroughly using a mortar or hands
and when the juice appears, we also transfer it to a three-liter jar.
In the first option, the jar is completely filled, and in the second, only half is obtained.
Prepare the brine.
To do this, mix salt (2.5 tablespoons) and sugar (1.5 tablespoons), add peppercorns to them (if desired, you can add bay leaf and other dried spices).
Add warm water and stir until completely dissolved.
Fill the jar with cabbage that has not been crushed by hand with brine.
We tie the neck of the jars with gauze folded in several layers. Cabbage ferments for about 2-3 days. During this time, each of the cans must be opened and stirred at least two or three times to allow the gases that form as a result of the ferment to escape. If this is not done, the cabbage may go rotten.
It's time to try sauerkraut. In the first, traditional version, it turned out softer and sour
in the second case, the cabbage is crunchy and has the aroma of added spices, but is not particularly acidic.
Of course, if you wait a couple more days, the cabbage will ferment more. Try both recipes. Only then can you conclude which one you prefer. Bon appetit!
Delicious sauerkraut in 3 liter jars for the winter: a classic recipe
A preparation that is not only tasty, but also extremely healthy due to its record vitamin C content. In addition, sauerkraut destroys putrefactive processes in the stomach!
Ingredients:
- head of cabbage - large;
- a tablespoon of sugar;
- salt and spices to taste;
- two carrots
Cooking technology:
- prepare a large bowl;
- chop the cabbage into thin strips;
- Place the prepared ingredients in a bowl;
- add sugar;
- grate the cabbage with your hands, gradually adding salt;
- The cabbage should taste slightly salty;
- grate carrots on a coarse grater;
- add to cabbage;
- add spices - cumin and dry dill;
- to stir thoroughly;
- compact the cabbage into a jar;
- close with a nylon lid;
- place the jar on a plate and put it away warm place For a three days;
- use a thin wooden stick to pierce the cabbage to the very bottom several times a day to release the formed gases;
- After three days, put the jar of cabbage in a cool place - in the basement, cellar or on the balcony.
Sauerkraut in brine in jars: a simple recipe
Products:
- a head of cabbage about two and a half kilograms;
- two tablespoons each of salt and sugar;
- one carrot;
- allspice – three peas;
- bay leaf;
- one and a half liters of water
Preparation:
- first prepare the marinade: add salt, sugar, spices to hot, boiled water;
- leave to cool;
- While the marinade is cooling, prepare the main ingredients: finely chop the cabbage and grate the carrots (you can use a grater to prepare Korean carrots);
- Stir vegetables in a large bowl;
- put them in jars;
- There is no need to compact and crush the cabbage;
- pour the brine over the vegetables, cooled to room temperature;
- put the jars in a warm place (possibly near the radiator);
- Place a small saucepan or deep plate under each jar;
- leave for three days;
- Prick the cabbage several times a day to release gases with a fork;
- after three days, put the jars of cabbage on the balcony;
- The cabbage will be ready in five to seven days.
Sauerkraut with honey: recipes for a 3-liter jar
Very tasty sauerkraut can be prepared with honey, the recipes are for a 3 liter jar. This snack will be not only tasty, but also very healthy. And even those who suffer from gastritis can drink the brine, as it has a pleasant sweet and sour taste.
Simple recipe
For preparation you will need the following products:
- cabbage weighing two kilograms;
- one carrot;
- liter of water;
- two and a half spoons of honey;
- a tablespoon of salt;
- two bay leaves;
- allspice - three to four peas.
Preparation:
- chop the cabbage into strips;
- chop the carrots on a Korean grater;
- mix cabbage and carrots;
- knead lightly with your hands;
- compact tightly into the jar;
- pour warm marinade (add honey and salt to hot water, stir and cool slightly);
- place the jar in a deep plate, since during fermentation the brine will pour out over the edges of the jar;
- leave in the kitchen for several days;
- be sure to pierce the cabbage with a sharp knife so that the gas escapes;
- After a day, put it in the refrigerator or take it out to the balcony;
- Can be served for dinner in the evening.
Sauerkraut with honey “Spicy”
Prepare this way:
- at the beginning of cooking, prepare the marinade so that it cools slightly;
- per liter hot water add one and a half tablespoons of honey and the same amount of salt, add half a teaspoon each of cumin, dill seeds, anise;
- a head of cabbage weighing two kilograms and one medium-sized carrot, cut into thin strips;
- mix the vegetables and lightly mash them with your hands;
- put in a jar (not too tightly);
- pour warm marinade;
- leave in the kitchen for 24 hours;
- in a day the cabbage is completely ready;
- it should be put in the refrigerator or put on the balcony.
On a note! You can add green apples, cranberries, grapes or rowan to this recipe.
Cabbage with honey “Country”
To prepare you will need:
- cabbage weighing approximately three kilograms;
- chilled water – 700 grams;
- carrots - one medium size;
- salt - to taste;
- one and a half tablespoons of honey;
- a couple of bay leaves;
- three to four peas of allspice.
Prepare as follows:
- chop the cabbage into small strips;
- grate carrots on a Korean grater;
- place vegetables in a large bowl or pan;
- salt vegetables;
- knead lightly with your hands;
- add bay leaf and allspice;
- mix;
- put in a 3-liter jar;
- tamp lightly;
- fill with cold water;
- put in a warm place;
- leave to ferment for two days;
- drain all the brine;
- transfer cabbage to a bowl;
- let drain and squeeze lightly;
- add honey to the brine that drained from the cabbage;
- stir until it is completely dissolved;
- put the cabbage in a jar;
- pour honey-salty marinade;
- leave the jar of cabbage at room temperature for another day;
- put it in the refrigerator or take it out to the balcony;
- After three to four days you can serve it.
FOLK WISDOM
salt the cabbage only in certain days: men can ferment cabbage only on “men’s” days of the week - Monday or Thursday. Women - only on "women's" days - on Wednesday or Saturday. But the best day for pickles is Wednesday!
If you or someone in your family suffers from bloating after eating sauerkraut, add dill seeds to the brine.
You can make delicious Russian cabbage soup from sauerkraut, or cook Ukrainian borsch– taking equal quantities of fresh and sauerkraut. And if you stew it with meat, mushrooms or sausage, you get an independent dish for dinner or lunch.
Tricks for successful fermentation in 3 liter jars
Sauerkraut is an original Russian dish. They prepared it in very large quantities and fermented it, usually in barrels, so that it would last a large family until spring. Today cabbage is also fermented, but not in such large quantities. To ferment vegetables, use 3-liter jars or medium-sized pans, i.e. such a container that does not take up much space in the refrigerator.
In order to start fermenting cabbage, you need to prepare the following products and equipment:
- one head of cabbage weighing two and a half to three kilograms;
- salt, sugar - to taste;
- spices - dill seeds, hot peppercorns and allspice, cumin - optional.
Accessories:
- large saucepan;
- 3 liter jars;
- sharp knife;
- oppression - you can use a jar of water
Choose cabbage white, slightly flattened, without green leaves, variety “Slava”. It is very good if the head of cabbage is slightly cracked - this indicates that the cabbage is juicy and crispy.
Traditionally, cabbage is fermented in a bucket or barrel. But, in 3 liter jars it is much more convenient to do this. In order for the cabbage in a jar to turn out crispy and tasty, you need to know little secrets:
- cabbage in a jar must be pierced with a sharp wooden stick two to three times a day;
- for pickling, choose white, juicy cabbage without dry leaves;
- as soon as foam stops forming in the jar and the brine becomes clear. The cabbage is ready;
- Leave the jars of cabbage in a warm place for three to four days to allow the fermentation process to begin. And then move it to the balcony or put it in the cellar for seven to eight days;
- use as oppression metal objects it is forbidden. A jar of water or a rock works best;
- You can ferment without oppression: to do this, compact each layer of cabbage tightly into a jar, use a wooden masher;
- The cabbage should be completely covered in the jar with brine. Otherwise, upper layer the vegetable will begin to darken and the taste of the cabbage will be spoiled;
- Store the finished snack in a cool place. In the refrigerator, basement or cellar.
By following these simple tips, you can independently prepare very tasty sauerkraut in ordinary 3-liter jars, both according to recipes for the winter and quick snack, ready in a few days.