Good day everyone.

Just the other day we were looking at ways. In the same note, I mentioned that pickled and sauerkraut 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 if the recipe says " instant cooking", this 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 from the very beginning quick 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 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.

Take a sample and close the jar plastic cover 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

An interesting method of preparation, in which no water is used at all, but to give sweetish taste honey is used. 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. Specified quantity cabbage and carrots will fill the jar 2/3 full. 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 tastiest and crispiest cabbage is obtained if you ferment it on the FULL MOON, as well as on the Waxing and Waxing moon.
These are the 6th, 7th, 13th, 14th, 15th and 16th lunar days of November.

Pickling cabbage in 3-liter jars.

RECIPE 1.
QUICK COOKING CABBAGE.

Shred the cabbage into thin strips or cut into pieces. Place tightly in a 3-liter jar. Pour in cold water, dissolving 2 tablespoons of salt in it (1-1.5 liters of water). Leave the jar in a warm place for 2 days. Then drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and consumption. It’s good to sprinkle the cabbage with carrots. grated on a coarse grater.

Line the bottom of the jar with the top cabbage leaves. Finely chop the rest of the cabbage, leaving a few cabbage leaves whole, they will come in handy later. So, grind the shredded cabbage with salt and grated carrots so that it gives juice (this is for soup). If you add salt for an appetizer, add cumin and cranberries. Push tightly into the jar, cover with the remaining cabbage leaves, cover with a clean cloth - and place a weight on top. You can eat it on the second or third day.

RECIPE 2.
FOR ONE 3 LITER JAR
We will need:
1 large head of cabbage
1 medium carrot
1 tbsp. spoon of sugar
salt to taste

Preparing sauerkraut:
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 of cabbage that you decide to salt for the winter.
Then knead it with your hands (like dough) so that the cabbage juice is released, and the cabbage becomes 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! Put 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
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 such a 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!
The laborious process of pickling cabbage for the winter is over, but that's not all!
It will be ready only in three days.

Our further actions are:
Place the jar of salted cabbage 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, 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 the cabbage thoroughly one last time, “squeeze out” all the hydrogen sulfide from it, remove the “oppression”, pour the juice from a half-liter jar, close it with a nylon lid and put it in the refrigerator for storage.

That's all! Now you know how to pickle 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 a 3-liter jar, and after a day or two you put it there send, otherwise the cabbage will not be so juicy and crispy.

RECIPE 3.
SALTY THE CABBAGE IN AN ENAMELED BUCKET.

We take products in the following proportions:
for 10 kg of cabbage:
200 - 250g salt.
If desired, you can add:
500g carrots, grated or cut into narrow strips;
and/or 1 celery root;
or 1 kg whole or chopped apples;
or 100-200g lingonberries;
cumin - to taste.

Chop the cabbage and mix evenly with table salt. To ensure even salting, place the cabbage in a wider container and leave for 0.5-1 hour. Next, place the cabbage in a bucket (pan or jar), compacting it tightly to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, which protect it from spoilage. Place a clean piece of white cloth on top, and on top of it a wooden grid (you can use a plate of a suitable diameter) on which to place a weight. You can use a jar of water as oppression. After about a day, the grate (or plate) should be immersed 3-4 cm in the juice released from the cabbage.

When cabbage ferments, gases with an unpleasant odor are released. To remove these gases, you need to pierce the container with cabbage to the bottom with a sharp, smooth stick every 2 days until the release of gases stops.

Cabbage is ready in 15-20 days, depending on the room temperature.

Place the finished cabbage in 3-liter jars and put in the refrigerator.

After removing the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because cabbage left without brine quickly deteriorates and loses some of the vitamin C it contains.

RECIPE 4.
PICKING CABBAGE IN PIECES.

Cooking method:
We cut the cabbage into pieces, put it in jars, and sprinkle each row with carrots, grated on a coarse grater, and chopped garlic. For a 3 liter jar - 1 head of garlic. Don't stuff the cabbage too much!

The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with a top of salt and 150 g of sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g vegetable oil.

RECIPE 5.
MARINATED CABBAGE
WITH VINEGAR.

For 5 liters of cold water, take one bottle of vinegar, 2 cups of sugar. 1.5 cups salt, carrots. Cut the cabbage into pieces, you can cut it into 4 parts. Place in a saucepan or barrel. Pour in brine and press. Place in a room at room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and main courses.

Several possible options for mixtures for sauerkraut:
10 kg of cabbage, 25 g of cumin or dill seeds, 200 - 250 g of salt;

10 kg of cabbage, 25 g of cumin or dill seeds, 100 g of dried juniper berries, 200 - 250 g of salt;

10 kg of cabbage, 300 - 500 g of carrots, 25 g of caraway seeds or dill, 200 - 250 g of salt;

10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of parsnip root, 200-250 g of salt;

10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley, celery and parsnip roots, 25 g of caraway seeds or dill, 200 - 250 g of salt;

10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dill or caraway seeds, 200 - 250 g of salt;

10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves;

10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g of salt;

10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of caraway seeds or dill, 200 - 250 g of salt;

10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of caraway seeds or dill, 80 g of dried juniper berries;

10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of caraway seeds or dill, 200 - 250 g of salt;

10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of caraway seeds or dill, 200 - 250 g of salt;

RECIPE 6.
CABBAGE "GEORGIAN STYLE".

You will need:
- 1 medium head of fresh white cabbage;
- 1 table beet;
- 1 red hot pepper;
- 4 cloves of garlic;
- 100 g celery greens;
- vinegar to taste;
- 1 tbsp. spoon of salt per 1 liter of water.

Cooking method:

Cut the cabbage into large squares, the beets into thin slices, chop the celery and pepper.

Place everything in layers, sprinkle with chopped garlic.

Pour in a boiling solution of salt, water and vinegar, which should completely cover the vegetables.

Place in a warm place for 2 days, then in the refrigerator.

Unfortunately, cabbage prepared according to this recipe cannot be stored for long.

RECIPE 7.
FEAST CABBAGE.

You will need:
- 4 kg of cabbage;
- 8-12 cloves of garlic;
- 250 – 300 g beets.

For brine per 1 liter of water:

2 incomplete tablespoons of salt;
- 2 tbsp. spoons of sugar;
- 8 peppercorns;
- 4 bay leaves;
- ½ tbsp. apple cider vinegar.

Cooking method:

Cut the cabbage into large pieces. Place in an enamel pan, between the pieces of cabbage place raw beets cut into pieces and thinly sliced ​​garlic.

Boil brine from water, salt, sugar, bay leaf and pepper. Remove from heat, add apple cider vinegar. Pour brine over cabbage. Cover the pan with a lid. After 4-5 days, the cabbage is ready.

This vegetable is prepared in different ways. As a rule, some heads of cabbage are stored in fresh(), and the rest of the cabbage is fermented for the winter. The most common method is in jars, since not everyone has a cellar, and if they do, it is not always possible to place a larger container (for example, a barrel) in it.

It is recommended to ferment cabbage in jars, which has a sweetish taste. Such heads of cabbage are distinguished by their white color; only the leaves of the top row may have a greenish tint (for example, “Michurinskaya”, “Slava”). And it doesn’t hurt to taste it. If bitterness is felt, it will remain so, and it is unlikely to be leveled out.

The forks must be tested for density. Compliance under compression is a sign of a loose structure. Even if such cabbage is fermented, it is only for the short term.

An important component of a competent choice of cabbage is an external examination. Small cracks and abrasions on the upper leaves are allowed, but darkened areas are not. As a rule, this is one of the signs of the development of point necrosis. In addition, if the shell of the fork is wet, then the head of cabbage has most likely already begun to deteriorate from the inside.

Most articles on the topic of sauerkraut for the winter note that for this it is best to take late-ripening varieties, and the author completely agrees with this. They retain their juiciness until spring even when fresh and have a pleasant crunch.

Calculating cabbage consumption is simple - for a jar with a capacity of 3 liters, one fork weighing about 3 kg is enough. After shredding, it completely fits into this volume.

Ingredients for pickling

You need to be careful with salt. Firstly - only non-iodized, otherwise the cabbage will lose some taste qualities. Secondly, you should not overuse salt, since fermentation and pickling are completely different things. Approximate consumption per 1 kg of loaded mass (cabbage + carrots) - within 25±5 g. It is not difficult to change the proportion, but this is at the discretion of the “consumers”, that is, family members. It's never too late to add salt to sauerkraut.

Carrots give cabbage a sweetish flavor. This must be taken into account when determining its consumption. On average, the ratio is 1 to 10. But if you ferment cabbage, for example, white cabbage, which “sweets” a little, then the proportion of carrots, as you might guess, decreases. An increase is possible only with some cooking options when using a large number of other ingredients - cranberries, peppers, beets, apples and so on.

Basic methods of sauerkraut

There are quite a lot on the Internet various recipes. What should we not forget? Firstly, cooking any food is a creative matter, and every housewife, no matter what we are talking about, will always say that she has her own special secret. Secondly, all people differ from each other, including in their taste preferences and sensations. If one person praises a dish, this does not mean that the second will not be completely indifferent, and the third will not give the most negative review. That is why you need to consider the proportions of ingredients given below as approximate (for 2.5 - 3 kg forks). Having prepared sauerkraut in this way for the first time, it will immediately become clear (taking into account the opinions of all family members) what should be adjusted to suit your taste.

That's all vegetable ingredients, which are used, must be peeled and washed thoroughly - an axiom, so it makes no sense to stipulate this separately in relation to each recipe. But the heads of cabbage need only be removed from the top sheets. There is no need to wash them after this.

Any components, especially spices, that are used in the process of preparing sauerkraut, interrupt its natural taste. Since all recommendations on their ratio are purely indicative, I decided to check new recipe, it is advisable for the owner to take a small amount of products and make a test starter. Fermentation requires little time, so in just five days it will be possible to evaluate its quality and decide whether it is worth preparing all the cabbage for the winter this way, and if so, whether something needs to be adjusted (increase the proportion, reduce it) or not.

Option 1 – classic

What you will need:

• bay leaf – 3;
• carrots – 3;
• salt – 60 g.

Sauerkraut technology:

• The fork is cut into 4 equal parts; the stalk is removed.
• Carrots and cabbage are chopped. It doesn’t matter how you do this, the main thing is that the resulting slices are not particularly large, otherwise the juice secretion will be insufficient for this method of fermentation.
• A quarter of the resulting mass of cabbage is loaded into a jar and sprinkled with salt. Whether to press or not is decided based on the resulting fragments. If they are thin, then it is not necessary, since the juice will be given in any case under the weight of the upper layers.
• The next bookmark is shredded carrots.

And so on in levels until the jar is full. The laurel is placed in a container between the layers, evenly along its height. The neck is tightly covered (with a plate, a piece of glass, etc.), and a weight is placed on top. This is necessary to ensure the fermentation process of cabbage.

Depending on the conditions in the room (primarily temperature), after approximately 24 hours bubbles will begin to accumulate in the area of ​​the neck of the jar. They need to be removed regularly as this can last for about five days. It is necessary not only to remove the improvised lid, but also to pierce (to the full depth, repeatedly) the loaded mass. When the reaction is completely completed, the sauerkraut can be considered ready. The jar with it is placed in some cool place for storage - “ winter refrigerator"(under the window sill in the kitchen), in the cellar or basement (if it is a private house).

Option 2

What you will need:

• small carrot;
• bay leaf – 3 leaves;
• salt – 2 tablespoons.

Fermentation technology:

• The brine is being prepared. The specified amount of salt dissolves in 0.5 l hot water. Even better - first boil it, add salt and cool.
• The cabbage is cut into pieces and shredded.
• The carrots are chopped so that the fragments are in the form of “straws”.
• Place 1 bay leaf in a jar, topped with cabbage mixed with carrots. And so on until half.
• The loaded mass is slightly compacted, and 1 more bay leaf is placed on top.
• Next, fill the jar with cabbage and carrots to the top.
• Again the seal and laurel leaf.
• The prepared solution is poured into the jar so that it completely covers the cabbage layer.

At room temperature, the fermentation process lasts about 2 days. As soon as gas formation stops, the jar is covered with a lid and put away for storage. This method of fermentation assumes some versatility in the use of cabbage. Before use, you can season it with onion, vegetable oil, mix with cucumber slices (pickled or pickled), add a little sugar - it all depends on taste preferences household members.

Option 3

What you will need:

• white cabbage - forks;
• apples – 4 pcs.;
• carrots – 400 g;
• bay leaf – 5;
• black and allspice pepper (20 and 10 peas, respectively);
• salt and sugar - 70 g each.

Fermentation technology:

• The cabbage is chopped into small slices.
• The carrots are passed through a coarse grater.
• All crushed ingredients, as well as pepper and bay leaf (previously broken into pieces) are placed in a bowl and mixed. Salt and sugar are added during the process. The resulting mass is ground (by hand) until juice appears.
• The apples are cut into 5 - 6 slices, and the core along with the seeds is removed.
• Part of the cabbage is placed in the jar, compacted, and slices of one apple are placed on top.

Using this method, alternating layers, the jar is completely filled (about 5 cm is left before the neck cut). Everything else - sealing the container, periodically removing gases from it, organizing storage - is similar to the first method of fermentation.

Option 4

What you will need:

• carrots – 450 g;
• sugar - half a glass;
• salt – 1.5 tablespoons;
• water - liter.

Fermentation technology:

• Shred the cabbage, preferably into small slices.
• Grate the carrots (on a coarse grater).
• Everything is mixed and ground until the cabbage gives juice.
• The resulting mass is placed in a 3 liter jar.
• Prepare the brine by adding salt to boiling water and stirring thoroughly. As soon as the solution has cooled, fill the jar to the top.
• After about 3 days, the resulting juice is drained, the sugar dissolves in it, and then returned to the jar.

With this method, sauerkraut can be eaten after 4 hours.

It is more convenient to mix cabbage with other vegetables and grind the prepared mass in a bowl of appropriate capacity, but not a metal one. If it is enameled, then there should be no chips on the coating. Oversized saucepan - no the best option for fermentation. To speed up this process, you need to ensure the largest possible area of ​​contact of the product with air, so cooking in a basin according to some recipes is still better.

It is necessary to carefully monitor the intensity of gas formation during cabbage fermentation. If the bubbles are not removed in time, the final product will acquire a bitter taste. The same applies to foam, which regularly appears on the surface.

You should shred cabbage not along, but across the veins. This produces smaller strips that are easier to grind until the juice appears. But here, too, moderation must be observed. The smaller the slice, the worse it preserves useful material. That is why fermentation with solid forks, in barrels, is considered the best option.

During its preparation, a jar of cabbage must be placed in a small basin or large plate, since fermentation is accompanied by the solution pouring out of the container. That is why it is not recommended to fill it from the top, up to the cut of the neck.

To those who are guided lunar calendar, it is worth recalling that it is better to do sauerkraut during the period of growth of the “night Goddess”. And who believes in omens, keep in mind that Monday, Friday and Saturday were considered by our ancestors to be unfavorable days for this work.

The article shows only a part of all available recipes. But, judging by the reviews, most summer residents sauerkraut using one of these methods. Try them, you might like them.

And yet, the point is not in the number of recipes that the housewife knows. By cooking the same way, one cabbage turns out completely different from the other. The point is precisely in the specifics of preparation, since any discussion of fermentation methods comes down mainly to clarifying various details. You can achieve the desired taste only with practice, so don’t be afraid to experiment. The author once again emphasizes that all proportional ratios for any of the recipes are purely indicative.

Juicy, crispy and pleasantly sour cabbage for the winter, dear reader!

Greetings!

Winter is coming soon, and we need to have time to prepare as much as possible various blanks. Nowadays people can can a lot of things. Starting with tomatoes and cucumbers, and ending with watermelons and lemon. And we will talk about very healthy vegetable this is cabbage. How to prepare sauerkraut in jars for the winter? Probably the most important question addressed in the article. Essentially there are various ways. It can be used either without sterilization or in brine.

In the article:

Recipe for sauerkraut for the winter: very tasty, simple and without sterilization

Let's start with very simple recipe. Now I’ll tell you how to add salt white cabbage quickly and easily. Let's salt it in the classic way. And it turns out tasty and crispy.

The ingredients are for a 3-liter jar:

• Cabbage - approximately 2-2.3 kilograms
• Medium carrots - 2 pieces
• Salt - 2 full tablespoons
• Sugar - 2 level tablespoons
• Regular raw water— 1.5 liters

In this recipe we use homemade cabbage. I can't vouch for the store one. Because the quality of pickling depends on the variety, the origin of the vegetable, etc.

Let's start cooking:

1. Start shredding the cabbage. Convenient to do with a special chopping knife. If you don't have one, you can use a regular one.

2. Grate the carrots on a coarse grater. Add to cabbage. And just mix so that the carrots are evenly distributed.

There is no need to stir vigorously so that the vegetables do not release juice.

3. Now wash the jar well. There is no need to sterilize it. Let's lay it down vegetable mixture to the jar. There is no need to compact it, just lightly press it with your hand.

Don't fill the neck completely.

The main thing is that the water is not chlorinated. Pass it through the filter. You can use a regular cassette filter.

5. To ensure that the water is evenly distributed throughout the jar, you can pierce the cabbage with a wooden stick. For example from sushi. Fill it right up to the edge of the neck so that the brine covers the cabbage. It should not come into contact with air.

6. Then close the lid reverse side. You can use gauze or a bandage. Place the jar in a basin or large dish. During the salting process, juice will form and flow out over the edge of the jar.

Make sure that the brine always tears the cabbage. If you see something sticking out on top or a little dry, just lower it with a spoon.

Set aside for 2-3 days at room temperature. We constantly monitor the brine level. If water has been absorbed, you can top it up. And be sure to use a stick to let the gas escape.

You can also use the drained brine. If the brine level in the jar has decreased, pour in the leaked juice. And the cabbage should be completely covered before closing.

Ready! This cabbage is suitable for preparing borscht, cabbage soup, and solyanka.

And before moving on to the second recipe, I bring to your attention lecho preparations for the winter from and. The article describes the entire cooking process step by step with photos. Agree, it will be nice to see not only canned cabbage on your table in winter.

Sauerkraut in a jar with iron lids

Preparing cabbage is actually a simple matter. There is nothing complicated. This is a proven recipe. We will use hot ambassador. Belarusian cabbage variety.

Calculation of ingredients for a 3-liter jar:

• Cabbage - 2-3 kilograms
• Carrot
• Salt - 3 tbsp. spoons without a slide
• Sugar - 3 heaped tablespoons
• Dill seeds - optional
• Vinegar 70% - 1 teaspoon
• Aspirin – 2 tablets

Preparation:

1. First of all, grate the carrots on a coarse grater.

2. Shred the cabbage and mix with carrots. And now is the main point. You need to put cabbage in jars correctly. How it turns out depends on this.

Putting cabbage in a jar

Place in sterilized jars. And be sure to leave space from the edges of the jar.

The first part is half a jar, compact it very well. Thus, we add cabbage and carrots in layers and compact them thoroughly. Until we get half a jar. It turned out to be about a little more than half.

And we compact the rest of the part up to the shoulders lightly. So that there is emptiness between the pieces of cabbage. It was like it was porous. We can say that it is not compacted.

Cabbage needs to be salted good mood and good music. They say that she loves it.

4. And with a knife or large fork we begin to pierce it thoroughly. Due to this, air and bubbles come out.

This salting method is good not only because the cabbage turns out very tasty. But also because it doesn’t need to be constantly crushed.

5. After this, pour boiling water to the brim. And immediately roll up the sterilized lids. That’s basically the whole secret of making sauerkraut for the winter under iron lids.

Delicious cabbage with beets: a simple recipe

We will cook it in pieces. Therefore, cabbage will be wonderful and delicious snack in winter. It turns out crispy pickled cabbage with beets and carrots.

Ingredients:

• Cabbage - 1.5-2 kilograms
• Medium-sized beets - 1 piece
• Garlic - 1 head
• Bay leaf - 10-15 pieces
• Peppercorns

For the marinade

• Water - 1 liter
• Salt - 2 tablespoons
• Sugar, vinegar - 150 grams each
• Sunflower oil - 1/2 tablespoon

Preparation:

1. We start with cabbage. We cut the cabbage into petals, after cutting out the head of cabbage.

2. Now let's prepare the garlic and beets. Beets can be cut into half rings or strips.

3. Prepare the marinade. Pour 1 liter of water into the pan. Add salt, sugar, vinegar and vegetable oil. Mix. Place on the fire and bring to a boil. As soon as our syrup boils, we will pour in our cabbage.

4. Meanwhile, take the dishes. In our example, a plastic bucket.

You can use any saucepan or 3-liter bottle.

Lay out in layers. First, cut the cabbage sideways. Top with beets, garlic, peppercorns and bay leaves.

5. Our marinade has boiled. Now pour in our cabbage.

If you pour cold marinade, the cabbage will need to sit for 2-3 days. And you can eat it hot the next day.

6. Cover with a plate and place a weight on top. It is important that the cabbage is completely covered with the marinade.

7. Once the cabbage has cooled, it will need to be put in a cold place.

This is such a delicious and beautiful pickled cabbage. Bon appetit!

In addition to cabbage, you can prepare it for the winter. A great addition to appetizers that will fit perfectly on any table. Cook with pleasure!

Georgian pickled cabbage: very simple and tasty (video)

Crispy and juicy instant sauerkraut

Let's learn to cook quickly. But nevertheless it turns out very tasty. Advantage this recipe is that we will not use vinegar. Instant recipe in a 3 liter jar.

Products:

Cooking:

1. Pour 1.5 liters of cool boiled water into a saucepan and dissolve salt and sugar in it.

2. Shred the cabbage. Add carrots grated on a coarse grater to it. Mix well.

3. Place the vegetable mixture in a jar. Place pepper and bay leaf between layers.

4. Then pour in the brine. And cover the jar with gauze. Leave for 2-3 days at room temperature.

5. Sauerkraut ready. Remember, we use sterilized jars. You can also roll it up in a cool place.

This is what the methods for making sauerkraut at home look like. We learned how to prepare in a jar and under iron lids. You have seen for yourself that this is easy to do. And the main thing is that it turns out very tasty. We also examined the method of preparing it in brine. I tried to tell you best recipes sauerkraut for the winter.

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