Sauerkraut is one of everyone's favorite dishes. This is very tasty dish instant cooking you can cook all year round. There are many recipes for sauerkraut. And each is good in its own way. Amazing taste And pleasant aroma, appetizing look crispy cabbage... It is also an important and practically the main source of vitamins and microelements that are so necessary for our body! Nowadays, there are many recipes for sauerkraut in cooking.

And without that great taste The fermented crispy dish can be supplemented with various fruits and vegetables, berries, herbs, herbs and spices. It is cooked with carrots, bell pepper, very tasty with pickled beets. Add cumin, cinnamon, corinder, garlic and Bay leaf.

On our website large selection the most popular sauerkraut recipes. Simple and easy to prepare options you will definitely like.

Let's start with the classics: proven step by step recipe with photos for beginners. Traditional sauerkraut served with rings onions, seasoning with aromatic sunflower oil. They are also used to prepare winter rich soups: sour cabbage soup, cabbage, solyanka.

• 5 kg of white cabbage;
• 1 kg carrots;
• 80 g salt.

Sauerkraut recipe, prepared in the classic way:

Finely chop the cabbage or grate it using a shredder designed for this purpose. Grate carrots onto coarse grater. Sprinkle the prepared vegetables generously with salt.

Mix the ingredients, lightly rubbing the vegetables with your hands until the juice begins to release. Place in jars or pans, compacting with a wooden masher. To sauerkraut It turned out very tasty, juicy and crispy, it is very important to pack it very tightly.

Cover the jars with a clean cloth. Cover the chopped vegetable mixture with an inverted plate and place a weight on the plate. Leave in the room for 2-3 days, then store in a cool place.

After some time, juice will be released. It can be removed with a spoon. But don't pour out the juice completely, vegetable salad must be completely covered with liquid. Pierce several times a day with a clean wooden stick (suitable Chinese chopsticks for food).

Simple sauerkraut recipe

• 1 kg cabbage;
• 300 g carrots;
• 1–2 bay leaves, cumin and anise seeds to taste;
• 25 g salt.

How to cook:

Shred the cabbage. Leave a few leaves whole. Some of them need to be placed on the bottom of the prepared container. Place shredded cabbage in layers on top, sprinkling each layer with salt and shredded carrots.

Add bay leaves and spices. When filling the jars, carefully compact each layer for better juice release. Cover the top with whole leaves and clean gauze folded in 2 layers. Then put a wooden circle and a weight. The weight of the load should be 10% of the weight of the cabbage (per 1 kg of vegetables/100 g of load).

After a few hours, the cabbage will settle and juice will be released. On the 2-3rd day the fermentation process will begin. You need to keep an eye on it during fermentation: remove foam from the surface periodically

Sauerkraut with berries and apples

Ingredients for pickling:

• 1 kg cabbage;
• 100 g apples;
• 100 g carrots;
• 30 g salt;
• cranberries, lingonberries - to taste.

Cooking method:

Chop the cabbage and mix with grated carrots and apples. Place some of the prepared cabbage in a jar lined with cabbage leaves. Sprinkle with salt, add cranberries and lingonberries, and then lay out the rest.

Cover the top with cabbage leaves and put under pressure for a day. Remove foam that appears on the surface, pierce vegetable slicing with a wooden stick to release the gases formed between the layers.

Armenian sauerkraut

Required:

• 1 kg cabbage;
• 2 cloves of garlic;
• 100 g carrots;
• 0.5 bell pepper;
• 20 g beets;
• dill, cilantro and parsley - to taste.
• Brine: 500 ml water, 1–2 bay leaves, 1/6 tsp. cinnamon, 30g salt, 6 black peppercorns.

How to ferment cabbage with carrots and bell peppers in Armenian:

Cut the head of cabbage into 4 parts, remove the stalk. Peel the carrots, bell peppers, and cut the beets into thin slices. Peel the garlic, previously soaked in warm water, and chop the greens. Mix all the ingredients and place in a jar, cover with cabbage leaves and a linen napkin, and press down with a weight.

Prepare the brine: add black peppercorns, bay leaves, cinnamon and salt to the water, boil, filter through cheesecloth folded in several layers. Carefully pour cooled brine over the side of the jar. Place in a cool place for 1.5–2 months. Before use upper layer take off.

Spicy sauerkraut

• 1 kg cabbage;
• 1 clove of garlic;
• 200 g carrots;
• 30 g salt;
• ground black pepper - to taste.

Cooking method:

Wash, peel, and cut a strong, dense, intact head of cabbage into 4-6 pieces. Peel the carrots and grate them on a coarse grater, sprinkle with salt and pepper, add crushed garlic. Stuff the cabbage with the resulting mixture, placing it between the leaves.

In this case, the leaves need to be crushed with your hands so that the cabbage is saturated with salt.

Place tightly in an enamel pan and place under pressure until the juice appears. If the released juice does not completely cover the cabbage, add additional brine to it. It's easy to prepare: 300 ml of water and 20 g of salt. Boil and cool.

Instant sauerkraut

Delicious quick sauerkraut, which will be ready to serve three hours after fermentation.

Ingredients:

• White cabbage- 1 kg;
• garlic – 3 – 4 cloves;
• carrots – 2 – 3 pieces;
• table vinegar 9% - 10 tablespoons;
• salt – 1 tablespoon;
• vegetable oil – 0.5 cups;
• water – 0.5 liters;
• sugar - half a glass.

Cooking method:

Peel the cabbage from the top leaves and cut out the stalk. Chop into small strips. Peel the carrots and grate them on a fine grater or Korean style. Press the garlic cloves with a press. Mix all ingredients in a bowl.

Pour water into a saucepan and bring to a boil. Place salt, sugar, oil and vinegar into a saucepan. Bring the mixture to a boil, stirring thoroughly.

Pour hot liquid over vegetable mixture. Cover with a large plate. Place under pressure in the form of a liter jar filled with water. Sauerkraut from three hours to a day at room temperature.

Helpful advice: Ready dish can be poured into glass jars and store in the refrigerator covered.

Sauerkraut in jars for the winter with brine

Delicious crispy sauerkraut in the classic way, which will not leave any lover of such a product indifferent.

Ingredients:

• white cabbage – 2 – 3 kilograms;
• bay leaf – 3 – 4 pieces;
• carrots – 2 – 3 pieces;
• black peppercorns to taste;
• salt – 2 tablespoons;
• sugar – 2 tablespoons;
• water – 1.5 liters.

Recipe:

In the warm boiled water dissolve, sugar and salt, mixing well.
Shred the cabbage on a coarse grater or in a food processor. Grate the peeled carrots on a coarse grater. Mix the products.

IN three liter jar spread the mixture with carrots, compacting it a little. Periodically place bay leaves and peas between layers. Pour brine into the jar until it is completely covered. Cover the jar loosely with a lid or a piece of bandage.

Leave for 2-3 days at room temperature. Ready sauerkraut can be stored in the refrigerator.
Helpful tips: The jar of cabbage should be placed in a deep bowl, as the brine will overflow during fermentation. For sauerkraut according to this recipe, it is better to choose late varieties.

Unusual recipe sauerkraut, which turns out very beautiful violet shade.

Ingredients:

• white cabbage – 3 kg;
• beets – 1 kg;
• water – 1 liter;
• sugar – 1 tbsp. l.;
• salt – 2 tbsp. l.;
• bay leaf – 3 pcs.
• table vinegar - 1 tbsp. l.;
• allspice – 5 pcs.;
• black peppercorns – 7 pcs.

Step-by-step cooking instructions:

Remove the top leaves from the cabbage and wash well. Cut in half and cut crosswise into squares.
Cut the peeled beets into thin slices.

Bring a liter of water to a boil, add salt, sugar, allspice and black pepper, bay leaf. Boil over low heat for 10 minutes, then add vinegar. Let it boil for another minute.

Mix the prepared vegetables with beets in a bowl and pour in the boiled marinade.

Place all ingredients along with the marinade in a three-liter jar. Sauerkraut in a jar for 3 to 4 days in a warm place.

Before serving, you can season with sunflower oil.

Helpful advice: When fermenting cabbage, you need to make sure that its top layer is not left without brine.

Sauerkraut with bell peppers and grapes

Ingredients:

• 6 kg cabbage;
• 1.5 kg carrots;
• 8 sweet peppers;
• 1.5 kg of seedless grapes;
• apples, salt - to taste.

Preparation:

Chop the cabbage, sprinkle with salt and lightly grind. Grate the carrots on a coarse grater, Bell pepper cut into strips. Mix everything, add grapes and apples, cut into slices.

Place the resulting mass in an enamel container, cover the top with a lid and apply pressure. Leave at room temperature for 2-3 days to sour. Several times a day, pierce the mass with a wooden stick to the very bottom. Then transfer to a cool storage area.

Crispy sauerkraut with carrots

Composition for a 3-liter jar:

• cabbage - 3 kg;
• carrots - 2 medium;
• salt - 70 g;
• bay leaf - 10 pcs.;
• black peppercorns - 10 pcs.

The method for making sauerkraut is very simple and very tasty:

Wash the vegetables. Shred the cabbage and grate the carrots on a coarse grater. Mix thoroughly and add salt. The mixture should be a little saltier than usual in a salad, so when adding salt, taste it. Add bay leaf and peppercorns and mix again.

Next, you should rub everything well with your hands and compact it into a jar, very tightly. Using your hands or a masher (each layer), the jar should be filled to the very top (so if you don't have a lot of cabbage, use a smaller jar).

Place the jar of sauerkraut in a deep plate and leave it on the table for three to four days. Ferment at a temperature of about 20 - 21 "C.

Once or twice a day, you need to pierce the cabbage in several places to the very bottom to release the accumulated gas (if this is not done, the dish will taste bitter). You can pierce with a long knife or a wooden stick.

The jar must be covered with a lid! (but not completely closed).

After 3 - 4 days, close the jar of cabbage nylon cover and put it in the refrigerator. In the cold, the fermentation process will complete.

Sauerkraut - a very tasty recipe

How much cabbage will fit in a jar can be approximately calculated based on the fact that for each liter you need to take 1 kg of cabbage, but due to waste, take a little more.

For a 4 liter jar:

• 4-4.5 kg of cabbage in heads;
• 350-400 g carrots;
• salt - to taste;
• sugar - a couple of large pinches, but most likely to taste too.

Preparation:

If you use a combine, then take the attachment for the most small pieces.

Chop the cabbage and pile it up. Grate the carrots and place on top. Sprinkle the carrots with salt and sugar, and mix everything well, but not aggressively, but gently.

Well, if you have a large bowl, it is much more convenient to do this in a bowl. Once the vegetable mixture is smooth, taste for salt and sugar. The taste should be such that you would be pleased to eat it right now, as a salad.

Fill the jar tightly, but without fanaticism, trying to compact the cabbage, but still sparing it.

Do not fill the jar to the very top, leave a little space for the cabbage juice to release.

Cover the jar loosely with the lid and leave it on the table for two days if the apartment is warm. If it's cool, you'll need a day or two more.

How do you know when sauerkraut is ready? It will become as if glassy in appearance and will sink into own juice, and its taste will be pleasantly sour.

The finished sweet and sour sauerkraut should be covered with a lid and put in the refrigerator. There stood out cabbage juice, will partially return.

Good autumn day everyone. Today we will talk about old dish, O delicious preparation, which can be used and how separate species snacks, as a salad or even as an ingredient in borscht or cabbage soup. Guess what I mean?! Yes, we are talking about sauerkraut.

This pickle comes from China, and was brought to Russia by the Mongols. This dish quickly gained great popularity, because sauerkraut is valued not only for its interesting taste, but also for the content large quantity various vitamins and other microelements.

This is interesting!! Cabbage contains large quantities of vitamin C, vitamins B, A, K, U and the following microelements: sodium, calcium, magnesium, phosphorus, zinc, sulfur, iron, iodine, copper, boron.

How many ways are there to prepare this? simple dish?! To be honest, there are a lot of them. Of course, most often we choose proven ones, so to speak. classic recipes, but don’t forget that you also need to experiment. Prepare pickles with cranberries, beets, honey, with or without brine. And I prepared for you wonderful selection for every taste - from grandma's recipes to modern ones. And don’t forget that sauerkraut is truly prepared as a result of natural fermentation, so all cooking methods do not add vinegar.

You know, as long as I can remember, cabbage has always been on the tables. The popularity of this treat is explained by the fact that the products are inexpensive and easily accessible to everyone. And as a result, we get a miracle snack with a very piquant taste.

We will need:

• White cabbage- 2 kg;
• Carrots - 1 pc. ;
• Salt - 40 gr.;
• Bay leaf - 2 pcs.;
• Black pepper - peas to taste.

COOKING METHOD:

1. First of all, you need to wash, dry and chop the cabbage with a kitchen knife.

On a note! When shredding cabbage, you can use food processor or a grater. There are even special graters for cabbage.

3. Now grind the cabbage with salt. It's better to use regular kitchen salt. On the table or in a large bowl, place shredded cabbage, grated carrots, peppercorns, broken into small pieces bay leaf and, of course, salt. Mix everything together thoroughly and mash so that the cabbage juice begins to stand out. You will see this once, so the cabbage will become wet. The vegetables should be a little salty to taste.

4. Now put the prepared ingredients into glass jars. The cabbage must be applied tightly, lightly trampling.

Advice!! Leave the jars a little incomplete. This is done so that the liquid comes out easily.

5. Place the finished jars on a small tray or in a deep bowl, since liquid will leak out during fermentation. Place the jars in a place where they will not disturb you. Once a day, do not forget to pierce the cabbage with a wooden skewer so that unnecessary gases escape.

6. The dish must be kept at room temperature for about 2-3 days. When the fermentation process is over, cover the jar with a lid and put it in the refrigerator for a day. Our cabbage is ready for the winter, eat with pleasure.

How to prepare sauerkraut in 3 liter jars for the winter?

The following recipe is from my grandmother. I think many people are familiar with this method of preparation, because we will be making sauerkraut at 3 liter jars. It turns out incredibly delicious!!

We will need:

• cabbage - 4 kg;
• carrots - 2 pcs.;
• salt - for 1 kg of cabbage 1 tablespoon of salt;
• sugar - to taste.

COOKING METHOD:

1. We take white and sweet cabbage so that it does not taste bitter. Shred with a special knife.

2. Peel the carrots, three on a coarse grater.

3. Mix cabbage with carrots, add salt, sugar, mix well right on the table, as if kneading dough.

4. Place the cabbage in a 3-liter jar, compacting it well. Leave the cabbage in the room for three days. Next, cover with a lid and store in a cool place. The dish will be ready to eat in two days.

Sauerkraut - quick recipe

We will need:

• white cabbage - 2.5 kg;
• carrots - 150 - 200 gr.;
• salt - 2.5 tbsp. l. no slide.

COOKING METHOD:

1. Wash the vegetable, remove the bad leaves. Cut into two parts and remove the stalk.

2. Shred the cabbage.

3. Take the carrots in an elongated shape, peel them and grate them on a coarse grater.

4. Place our vegetables in a basin, sprinkle with salt.

5. Mix everything well and transfer to a large saucepan.

6. Compact the contents with small fists and cover with gauze.

7. Place a plate on top and place a load on top, for example a jar of pickled cucumbers.

8. Leave the contents to ferment overnight. In the morning, mix everything well.

9. Then we carry out the same procedure for two days: cover with gauze, apply pressure, mix. Our instant crispy cabbage is ready. We welcome all guests!!

Recipe for crispy and juicy sauerkraut

Of course, every cook has his own recipe for fermenting this vegetable. Some people add different seasonings, vinegar, and cook with cold or hot brine. And I really want to offer you popular recipe preparations healthy vegetable, one of my favorite. We cook, eat and cheer up. 🙂

We will need:

• White cabbage – 3 kg;
• Carrots – 2 pcs.;
• Salt - 3 dessert spoons;
• Honey – 2 tbsp. l.;
• Black pepper - 5 peas.

COOKING METHOD:

1. Remove all contaminated leaves from the fork and rinse with water. Cut into several parts. Shred on a grater or cut with a knife.

2. Wash the carrots, peel them and grate them on a coarse grater.

3. Mix the vegetables in an enamel container, add salt, pepper, and mash well. Then we put a clean, heavy oppression on top and leave it in a room with a temperature of about +18°C +20°C for 48 hours. Pierce the workpiece daily with a long, sharp stick so that the gases that accumulate during fermentation can freely escape. Foam also needs to be removed.

4. When 48 hours have passed, pour part of the brine into a mug, mix with honey, and pour this sweet solution over the vegetables again.

5. We wait another two days. Everything is ready, move the vegetables into clean jars. Now mix in a cool place. Ideal storage temperature is from +2°C to +6°C. With this method of fermentation, the snack turns out to be very rich and crispy in taste.

Delicious sauerkraut with apples for the winter

This cooking method will be relevant for those who have a large harvest. fragrant apples. Let's take it into service.

We will need:

• Cabbage - 3 kg;
• Carrots - 1 pc.;
• Green apples - 2-3 pcs.;
• Salt - 3 tbsp. l..

COOKING METHOD:

1. Shred the cabbage into strips, grate the apples and carrots. Everything needs to be salted.
2. Now mix everything, mash it with your hands so that the cabbage releases juice.
3. Fill the jars with cabbage and leave at room temperature for 40 hours to ferment.
4. To release fermentation gas, place wooden sticks in the jars.
5. When the fermentation process is complete, put the jars in the refrigerator. Our preparation is ready.

Video recipe for sauerkraut with brine

A simple and popular recipe is cooking using brine. The main thing is to correctly calculate the amount of ingredients and brine per three-liter jar. You can add your favorite spices and make the pickles even more flavorful.

This video will explain step by step the stages of preparation:

Sauerkraut with beets

Next vegetable snack used as ingredients in many salads. The dish has a very appetizing design, because the cabbage gets a beautiful pink hue thanks to the beets.

We will need:

• 1 head of cabbage;
• 1 beet;
• 1 carrot;
• 4 cloves of garlic;
• 200 ml water;
• 2 bay leaves;
• 2 tsp. black peppercorns;
• 2 ½ tbsp. l. salt;
• 1 ½ tbsp. l. Sahara.

COOKING METHOD:

1. Peel the vegetables, shred the cabbage or chop it into medium pieces.

2. Chop carrots and beets into thin strips.

3. Place everything in one large bowl, add half the salt and sugar.

4. It is necessary to mix the vegetables well with salt and sugar.

5. Cut the garlic into slices and place in a bowl with the vegetables. Add bay leaves and peppercorns. Mix.

6. Transfer vegetable mixture to the jar.

7. Boil water and dissolve the remaining salt in it. Pour this brine into a jar of vegetables and leave for three days at room temperature.

8. Close the jar with a lid and store in a cool place.

I don’t know about you, but I will definitely stock up on a jar or two of crispy cabbage for the winter. Do not forget that this product is low-calorie, so if you're on a diet, join us in preparing winter pickles. Write reviews about which fermentation methods you choose, I will be grateful. Bye bye!!

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 may 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. Do not take it under any circumstances 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 succeed full jar, then 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 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 the recipe will do cabbage weighing about 2.2 - 2.5 kilograms. This will be quite enough. And one big carrot.

As in the first case, chop the cabbage and three carrots. Only now I'm rubbing carrots 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 drenched cabbage 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 cabbage should be salted only on certain days. If a man salts, then he must salt according to 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.

In winter, when foods lack vitamins, sauerkraut has long been the main food. This is one of the main dishes of many peoples in both Europe and Asia. Even though this simple food, sauerkraut was eaten not only by the poor, but also by rich people. After all, in addition to a large number of vitamins, it contains a lot of fiber, organic acids and microelements. Therefore, every housewife should know how to properly

This unique vegetable- one of the most ancient on earth. Now there are hundreds distributed all over the world. It is useful in fresh, and its juice is often used to treat certain diseases. But one of the most healthy dishes- this is sauerkraut, because when pickled, the content of vitamin C and beneficial organic acids increases. The fiber is transformed into a more easily digestible form, and the brine improves digestion. But in order for everything beneficial features preserved for a long time, you need to know how to properly ferment cabbage at home so that it does not sour and is crispy.

To do this, you need to choose the right cooking time and the vegetable itself. When can you ferment cabbage? It is best to do this on the waxing moon, on Monday or Tuesday. Most often, pickling is done in late autumn, because early varieties are unsuitable for harvesting - they are loose and contain little sugar. You need to choose a dense head of cabbage that is clean when cut. Remove all top leaves, darkened areas and stalks. Taste the cabbage - if it is juicy and tasty, then feel free to start pickling.

How to properly ferment cabbage at home so that it can be stored for a long time and be tasty? U different housewives your pickling recipes. You can prepare finely chopped or shredded cabbage, but you can even pickle it with whole heads. Carrots are most often used as additives; they add a pleasant color and sweetness to the dish. But you can ferment cabbage without it, as well as with cranberries, apples, horseradish, lingonberries or beets. Sometimes they even make it without salt, but such a dish does not last long.

Fermenting cabbage at home is very easy. For 5 kilograms take 4 medium carrots and 3 tablespoons fine salt. It is not recommended to use iodized salt; the quality of the cabbage will decrease. You will also need enamel pan, it is better if the enamel is not damaged. Shred the cabbage finely or coarsely, as you like, and grate the carrots on a coarse grater. Before placing them in a container, you need to mix them well with salt and crush them a little with your hands so that the juice appears. It is not recommended to mash the cabbage too much because it will turn out soft.

The cabbage should be laid in layers, sprinkled with grated carrots and well
compacting. Place on top fresh leaf and put oppression. It is important that all the cabbage is covered with juice. Usually the fermentation process lasts 3 days. The readiness of the dish is determined by the color of the brine - it should be transparent. Be sure to pierce the cabbage to the bottom with a knife every day so that the gases escape.

Many housewives are interested in how to make sauerkraut quickly? There is a recipe in which the dish is ready in just a few hours. To do this, chopped cabbage must be mixed not only with carrots, but also with garlic. After placing it in a jar, it is filled with hot brine. To prepare it, in addition to salt, you need to take sugar, nine percent vinegar, as well as any vegetable oil. Sometimes hot or allspice pepper and other spices are also added to taste.

Sauerkraut is a great winter dish. It improves digestion, helps lose weight, improves immunity and stops the growth of cancer cells. It alleviates liver and stomach diseases, improves skin condition and treats burns. Therefore, every housewife should know how to properly ferment cabbage at home and please her loved ones with a healthy and tasty dish.