Many housewives make all kinds of preparations for the winter. And how can you do without sauerkraut? After all, it is not only incredibly healthy, but also delicious. There are many recipes for its preparation, but every time the question arises: “How to make sauerkraut?” In our article we will present the best recipes.

Which recipe should I choose?

Perhaps one of the most universal preparations is sauerkraut. Recipes for a 3-liter jar are the most popular, since it is most convenient to ferment in such a container.

Currently, there are a lot of recipes, but among them you need to choose the option you like best. After all, every housewife dreams that as a result of her labors she will get the most delicious sauerkraut. Recipes for a 3-liter jar allow you to prepare enough for a small family. Nowadays it is no longer customary to ferment in barrels or buckets, as our grandmothers did. Modern housewives prefer to make another batch of fresh cabbage rather than store it in the pantry. Moreover, there are no conditions for this in the apartment.

Of course, classic sauerkraut is the most common, but there are many other options for its preparation. Let's take a closer look at some of them.

Classic recipe in brine

How to prepare sauerkraut correctly? Recipes for a 3-liter jar allow you to accurately maintain all proportions. So, to prepare the classic version we will need:

1. Two kilograms of cabbage.
2. Several medium-sized carrots.
3. Water - 1.5 liters.
4. Two spoons of salt.
5. Black pepper (peas).
6. Sugar - 1.5 tablespoons.

The cabbage is finely chopped, and the carrots are peeled and grated. Mix the chopped vegetables and transfer them to a three-liter jar. Now you need to prepare the brine. To do this, mix sugar and salt, add black pepper. If you wish, you can add some more spices. Pour the resulting mixture with warm water and stir until the components are completely dissolved. Pour the finished brine into a three-liter jar. We tie the neck with a piece of gauze folded several times. Simple sauerkraut takes two to three days to prepare. During this time, it is advisable to open the jar several times and try to mix its contents. This will allow the resulting gases to escape. If this is not done in time, the cabbage may simply go rotten. When using this recipe, the product turns out soft with a slight sourness.

Traditional option

When thinking about how to make sauerkraut, it is worth remembering that it can be prepared without using brine. Moreover, the result obtained is no worse than when using the first recipe. However, the taste will be different. Which option you prefer depends on your preferences.

Ingredients:

1. Two kilograms of cabbage.
2. Five spoons (tablespoons) of salt.
3. A few carrots.

Finely chop the cabbage, peel and grate the carrots. Mix the crushed ingredients thoroughly and transfer to a bowl. After adding salt, we begin to knead the products with our hands or using a mortar. As soon as the first juice appears, you need to transfer the vegetables into a three-liter jar. Due to the fact that we have thoroughly mashed the cabbage and carrots, we will end up with a far from full jar. To make the cabbage tasty and aromatic, you can add your favorite spices. Cover the jar with gauze and wait a couple of days. For several days, it is necessary to mix the ingredients, ridding them of gases. Only in this case will you get delicious sauerkraut. The recipes for a 3-liter jar given in our article allow you to accurately follow the proportions to obtain the best result. Cabbage prepared in this way turns out crispy and does not give off sourness.

Sauerkraut with sugar and salt

How to prepare sauerkraut with sugar and salt. The recipe is quite simple. To prepare we will need:

1. A large head of cabbage.
2. Salt and spices to taste.
3. A tablespoon of sugar.
4. Several medium carrots.

For cooking we need a large bowl. The cabbage should be chopped into very thin strips. Then add sugar, salt and knead it thoroughly with your hands. Grate the carrots and place them in a bowl. Mix the ingredients and add dry dill and cumin. Then we transfer the products into a three-liter jar and compact it firmly.

Then we close the container with a nylon lid and send it to a warm place for three days. You need to place a plate under the jar. For three days, it is necessary to pierce the cabbage with a wooden splinter, freeing it from gases. After the specified time has passed, the jar can be stored in a cool place, for example, in a basement.

Cabbage with honey

When wondering how to make sauerkraut, do not neglect original recipes. A very tasty and at the same time healthy preparation is obtained by using honey. The resulting brine can even be drunk by people suffering from gastritis.

To prepare, take:

1. Two kilograms of cabbage.
2. Liter of water.
3. One carrot.
4. Honey - 2.5 tablespoons (tablespoons).
5. Bay leaf - 2 pcs.
6. Allspice.

Finely chop the cabbage and chop the carrots on a Korean grater. Mix the vegetables and lightly crush with your hands. Now you can transfer them to a three-liter jar and compact them thoroughly. Next, prepare the marinade. Add salt and honey to hot water, let the solution cool slightly and pour it into a bowl with cabbage. We place the jar in a deep plate, since during the fermentation process excess liquid will overflow the edges of the vessel. We leave the jar in a warm place in the kitchen for several days, not forgetting to pierce the cabbage daily with a sharp knife (to remove gases). After a day, the workpiece can be put in the refrigerator.

Spicy cabbage with honey

Delicious sauerkraut is obtained by using additional spices or products. If you love spices, you can prepare a spicy preparation with the addition of honey. Before fermenting cabbage, you need to prepare the brine. To do this, add one and a half tablespoons of salt and the same amount of honey to a liter of hot water. In addition, add ½ teaspoon each of dill, caraway and anise seeds. Stir the ingredients until completely dissolved and let the solution cool slightly. Meanwhile, let's prepare the vegetables. Shred cabbage (a two-kilogram head) and several medium carrots. We crush the chopped vegetables with our hands and transfer them to a jar.

After this, you can pour the marinade over the cabbage. We leave the jar in the kitchen for one day. After 24 hours the workpiece is ready. A quick sauerkraut recipe allows you to get the finished product in a day. Now the snack can be put in the refrigerator and used as needed. This recipe allows you to add rowan berries, grapes or green apples, cranberries to get a variety of flavors.

Country-style sauerkraut

Delicious sauerkraut is obtained using an old village recipe.

Ingredients:

1. Large cabbage for two to three kilograms.
2. Cold water - 700 ml.
3. One carrot.
4. A tablespoon of honey.
5. Salt to taste.
6. Allspice.
7. Bay leaf.

Shred the cabbage and grate the carrots (you can use a grater for Korean carrots). Place the prepared vegetables in a saucepan or bowl, add salt, bay leaf, pepper and knead the ingredients with your hands. Next, transfer the cabbage into a three-liter jar, compact it thoroughly and fill it with cold water. It must be left to ferment for two days in a warm place. After the specified time, all the brine is drained.

Place the cabbage in a bowl and allow it to drain; before doing this, you can squeeze it lightly to remove the liquid. Place the workpiece in a three-liter jar, and add honey to the brine. The mixture must be stirred until the honey is completely dissolved. After this, pour the marinade over the cabbage and leave it warm for another day. After 24 hours, the jar can be placed in the refrigerator or other cool place. After three days, the dish can be served.

Express recipe

If you are planning a holiday or a feast, then crispy cabbage can be an ideal snack. But the only problem is that you won’t be able to get a ready-made dish quickly. It will take several days for the leaven to ferment.

In such cases, a recipe for quick sauerkraut is very helpful. It is very simple, and the result will certainly please you.

Ingredients:

1. Large head of cabbage (2.5-3 kg).
2. Two carrots.
3. Two tablespoons of salt.

To prepare the marinade:

1. Glass of water.
2. Sugar - 100 g.
3. Sunflower oil - ½ cup.
4. Vinegar - ½ cup.
5. 10 black peppercorns.
6. Bay leaf - 10 pcs.

Shred the cabbage and chop the carrots. Then, in a deep bowl, mash the workpiece with the addition of salt until the juice appears. Prepare the marinade in a small saucepan. To do this, mix all the above ingredients and bring them to a boil. Pour the hot solution over the vegetables and let cool slightly.

After this, carefully compact the cabbage, cover it with a plate on top, placing pressure on it (this can be a half-liter jar of water). We put the jar in the refrigerator, and within a day your snack is ready. Cabbage prepared according to this recipe is incredibly tasty. But it is not recommended for use by people for whom acetic acid is contraindicated.

Cabbage with beets: ingredients

Bright and tasty sauerkraut with beets claims to be a table decoration. This amazingly quick recipe will help busy housewives prepare a good snack in a minimal amount of time.

Ingredients:

1. Cabbage - 5 kg.
2. Beetroot - 2 pcs.
3. Garlic - 2 heads.
4. Hot pepper - 2 pcs.

For brine (based on three liters of water):

1. Sugar - 110 g.
2. Salt - 2 tbsp. l.
3. Bay leaf - 5 pcs.
4. Allspice - 10 pcs.
5. 1/3 cup vinegar.

Recipe for sauerkraut with beets

Chop the peeled pepper and garlic. Cut the raw beets into thin strips. Cut the cabbage into squares (for example, 3 by 3 centimeters in size). Place all ingredients in layers in any bowl: cabbage, peppers with garlic, beets and repeat layers. Next, prepare the brine.

Add sugar and salt to boiling water, let the solution cool and only then add acetic acid. Fill the vegetables with the solution so that it completely covers the workpiece. We put pressure on top, otherwise the cabbage will start to float. After four days, the snack is ready. The beautiful color attracts housewives the very next day, but it is believed that the dish will acquire its full aroma and taste on the fourth day.

Cooking secrets

Crispy sauerkraut is every housewife's dream. Despite the fact that everyone uses the same recipes, in some unknown way the results are different. What is the reason? Probably every housewife has her own little secrets that she doesn’t reveal to anyone.

As you know, sauerkraut is a traditional Russian dish. Previously, cabbage was harvested in huge quantities so that it would last a large family until spring. At present, we do not need such a quantity of blanks. For modern housewives, a small amount is enough. After all, you can always prepare a fresh portion. For this reason, all recipes are designed for using three-liter jars. These dishes are very convenient and do not take up much space in the refrigerator.

Despite the changed realities, you can still use old grandmother's tricks when cooking. It has long been believed that housewives should ferment cabbage only on “women’s” days - Saturday and Wednesday (Wednesday was considered the best day). If a man takes charge of the preparation, then the business should only be started on a “men’s” day.

Crispy sauerkraut is obtained if you buy white heads of cabbage, without dry leaves. It's good when the stalk is a little cracked. This indicates the juiciness of the cabbage.

The workpiece is considered ready when the brine becomes transparent. After this, the sauerkraut must be put in a cool place. For cooking, you can use pressure, but it should not be metal. Also, pay attention to the liquid level in the jar. If the top layer of cabbage is not covered with brine, it can disappear and ruin the entire preparation.

How much salt should you put in?

Very often, novice housewives have a number of questions regarding how sauerkraut is prepared. How much salt per kg of cabbage should be put, for example? It all depends on the recipe. As a rule, the proportions for preparation are calculated for a three-liter jar, which can hold from 2 to 2.5 kilograms of cabbage. This means there is less than a tablespoon of salt per kilogram of vegetables. Experienced experts recommend not to get carried away with it. Over time, you will decide on your taste preferences through experience.

Instead of an afterword

In general, it is worth noting that sauerkraut is a dish that even the most inexperienced housewives can take on. To prepare it you do not need colossal knowledge and skills. And maintaining exact proportions will allow you to get a good result.

Many people ferment cabbage and many people love it not only for its unique taste, but also for its beneficial properties. One head of cabbage contains simply a huge amount of useful substances, and properly made sourdough allows you to preserve all this goodness for you.

But besides the fact that cabbage can be eaten raw, you can prepare a huge number of dishes from it: soups, borscht, cabbage soup. Pickled guest is also very good as a filling. In general, as they say, there is room to roam.

By tradition, I’ll start with the simplest and most classic recipe you can’t get enough of. Fermenting a root vegetable according to this recipe is quite simple, and if you collect all the ingredients early, the process will speed up by half. For this dish, choose medium-sized heads of cabbage. It is best to choose mid-ripe and late varieties. The head of cabbage should feel dense and not flaccid to the touch.

Ingredients:

• head of cabbage 1.8-2 kg.
• carrots 200 gr.
• salt 2 tbsp. spoons
• black peppercorns 8-10 pcs.
• laurel 2-3 leaves

Cooking process:

And so, of course, we start with preparing the cabbage. Remove the top few leaves and rinse the forks under running water. Next, carefully inspect the head of cabbage so that there are no unnecessary insects left in it.

Now that the vegetables are prepared, you can start chopping. Grate the carrots on a standard grater. You can also use a food processor to chop carrots. There are special knives for shredding cabbage.

Iodized salt should not be used to ferment cabbage. Take only table salt, preferably coarsely ground.

Place the chopped vegetables in a large bowl and mix thoroughly. If your family doesn’t mind the cabbage having a slight sourness, you can add one handful of cranberries. And so we mix the products, lightly rubbing them with our hands.

At this stage you will need to add all the necessary seasonings: salt, pepper, bay leaf. And once again you will need to mix everything well so that the spices reach the most remote corners.

Maintain a balance of salt during cooking. For 1 kg of cabbage, take a level tablespoon of salt.

After mixing, place the ingredients tightly in a saucepan in which the fermentation process will take place. We lay it as tightly as possible using physical force. Now that everything is tightly packed into the pan, take a plate or lid of a smaller diameter and place it on top of the cabbage. Place something heavy on top (a jar of water or a specially prepared weight). If everything is done correctly, after a while some water will appear on top of the plate or lid.

After 1-2 days, small air bubbles will begin to appear on the surface, which means that the fermentation process has started. Now you will need to pierce the layer to the very bottom in several places 1-2 times a day. The press naturally needs to be removed. You need to pierce with something wooden; Chinese chopsticks or a not too thick spatula are best. In this way, we release the carbon dioxide formed during fermentation.

Sauerkraut at a temperature of 18-22 degrees. The temperature cannot be lowered as the fermentation process may stop.

Cooking time may take two to three days. in about 2.5 days you can take the first sample and if everything suits you, you can say that the dish is completely ready. You can transfer the pan to the refrigerator to stop the fermentation process. But the easiest way is to transfer the contents into small jars. When transferring, remember that the cabbage must be placed in the jar as tightly as in the pan.

In the event that after taking the sample you are not satisfied with the result obtained. Then we leave it to ferment for another day in a warm place. That’s basically the whole cooking process using a quick and proven method.

Crispy and juicy instant sauerkraut in a jar overnight without vinegar

I offer another option on how you can ferment cabbage at home without much effort and great expense. This recipe does not contain carrots and vinegar; we will add carrots immediately before serving. I liked this technique and maybe you will like my idea. Of course, if you add carrots at the very beginning, it won’t be a big crime. And here’s something else we’ll ferment in a three-liter cylinder (jar).

Ingredients

• head of cabbage 2.5 kg.
• salt and sugar 1 tablespoon each
• peppercorns 5-6 pcs.
• allspice peas 3-4 pcs.
• bay leaf 1-2 leaves
• water 1 liter

Cooking process

In order to properly ferment cabbage according to this recipe, you need to prepare a brine. To do this, I pour 1 liter of water into a ladle, put it on the fire, and when the water starts to boil, add salt, sugar, peppers and bay leaves. Cook for 2-3 minutes, then turn off the heat and leave to cool to room temperature.

While the brine cools, I start chopping the cabbage. Using a special sharp shredder, I chop it into thin strips and place it tightly in a jar. I put a bay leaf about in the middle. I make sure the jar is filled almost to the top, but leave room for brine.

Once the brine has cooled, I pour it into a jar and place it in a small bowl, since during the fermentation process juice will be released that will flow over the edges of the jar. As a result, after 6-7 hours you will need to pierce the cabbage with a skewer or knife to the very bottom. This process allows the gas to be released, and with it comes out the bitterness we don’t need.

After 24 hours, the pickle is considered completely ready. Before serving, do not forget to add grated carrots and herbs. Bon appetit.

Sauerkraut with apples in a jar, recipe for a 3-liter jar

And this recipe allows you to get two dishes at once, since in addition to cabbage, we also put apples in the jar. This recipe is quite old, but has not lost its relevance today. If everything is clear with cabbage, you can take it of almost any variety, but with apples there is one nuance. Of course, it is best to take the Antonovka variety of apples, since they have an incomparable aroma and dense structure, and the sweet and sour taste complements all this beauty. So, if there is no Antonovka, take other apples that fit these parameters.

Ingredients.

• cabbage 2 kg
• carrots 2-3 pcs. medium size
• apples 2 kg (Antonovka variety)
• salt 2 tbsp. spoons
• citric acid to taste

Cooking process:

Sort through the apples, removing those that are not suitable. Cut into slices after cutting out the core. Fill the apples with water and add a little citric acid almost at the tip of the knife. The water should be a little sour. A LITTLE.

Peel, wash and chop the cabbage using a knife or a special shredder. My advice to you is that if you are going to cook this dish often, it is better to splurge and buy a shredder. It is not expensive, but it saves your time and effort. Moreover, today there are a huge number of options.

So, we’ve chopped the cabbage, now we grate the carrots and mix these two ingredients in a large bowl. Next, grind everything well with salt and leave for 5-6 minutes. During this time, the oxidation process should start and the release of a large amount of juice will confirm this.

Now we can start putting our ingredients into the jar. It is advisable to take a sterile jar. And so on, your steps are to place cabbage and apples in layers in a jar. After each layer, compact the contents using a masher or rolling pin.

We fill the jar almost to the very neck and insert the nylon lid after turning it over. Thus, when the contents of the jar begin to rise, the lid will prevent this from happening.

Place the bottle in a small bowl and leave it in the room for 2-3 days. But don’t forget to pierce the contents of the jar to the very bottom 2-3 times a day. If you don’t do this, the dish will turn out unpalatable and bitter.

How to ferment cabbage with beets

This recipe will appeal to those who like spicy food, but those who don’t like it will also like it, just don’t add hot pepper and everything will be the way you like it. Adding beets will give a unique taste and color to our dish.

Ingredients.

• cabbage 1-1.5 kg.
• beets 200 gr.
• garlic 1 head
• hot pepper 1 pc.
• salt 2 tbsp. spoons
• water 1 liter

Cooking process .

Divide the cabbage into two, then remove the head and cut into small rectangles or squares as you like.

Peel the beets, cut into two parts and cut into slices 3-5 mm thick. The beets need to be young and not too lethargic.

When all the ingredients are prepared, you can start styling. Place cabbage, beets, garlic, and pepper in layers. When the jar is filled to the very top, you can begin preparing the brine. Yes, you will need to leave room for liquid in the jar, remember this.

Heat the water and dissolve 2 tablespoons of salt in it. Then let the water cool to room temperature and pour the prepared brine into the jar. Place a weight on top and place the jar in a small bowl.

The product will be ready in 5-6 days. Do not forget to pierce the contents of the jar to the very bottom in several places 1-2 times a day. This would be a great addition to any appetizer.

Very tasty sauerkraut for the winter without brine

If you want to prepare some cabbage for the winter, then you simply won’t find a better recipe than this. Of course, everyone has their own food preferences, but I have never come across a person who would reject a dish prepared according to this recipe. So take a note and prepare as much sauerkraut for the winter as you want.

Delicious instant sauerkraut is crispy and juicy everyone likes it, from young to old. Although you can buy pickles at the store, homemade pickles are always tastier and more appetizing. Today we will offer some of the most successful recipes for delicious instant sauerkraut with vinegar, beets and brine.

Many housewives dream of choosing the perfect recipe for themselves. Of those presented today, there is sure to be one that will become your favorite. In addition, they are easy to prepare and do not take much time.

Delicious recipe homemade sauerkraut

This recipe has two undoubted advantages: preparing crispy cabbage is quick and easy. In addition, every housewife will have products for cooking.

Ingredients:

• head of white cabbage;
• 2 pcs. ripe sweet carrots;
• 2-3 cloves of garlic;
• 100 ml apple cider vinegar;
• 1 tbsp. l. coarse salt;
• 1 tbsp. l. sugar, preferably brown;
• 110 ml unrefined sunflower oil;
• 550 ml of clean water.

Cooking steps

1. Grate the carrots, better for Korean carrots. This way the vegetable will release more juice and add attractiveness to the dish.
2. Cut the head of cabbage into thin long slices.
3. The next step is to prepare the brine. To do this, bring the water to a boil, add spices, vegetable oil and vinegar. Heat until the salt and sugar dissolve.
4. It is better to ferment in glass jar. Mix all ingredients, place in a container and fill with brine. Place a plate on top and a weight on it.

The cabbage cooks for a couple of hours, after which it needs to be put in the refrigerator.

Watch the video! The most delicious sauerkraut with garlic

Sauerkraut in a jar without vinegar per day without water

This sauerkraut is prepared a day in advance, but the taste is no better than others. It ferments in a jar without vinegar for 24 hours.

To prepare you will need:

• white cabbage – 2.5 kg;
• medium-sized carrots – 3 pcs.;
• coarse table salt – 2-3 tbsp. spoons;
• sugar – 100 g;
• spices.

Step by step process

1. Cut the cabbage in a convenient way. Chop or grate carrots.
2. Mix the vegetables and rub with salt so that they release their juice.
3. Pack into a jar, adding spices.

Watch the video! Sauerkraut in its juice

Quick recipe with beets

This recipe will be one of the first to offer. The beets will be here for decoration so that the cabbage acquires a rich pink color. This appetizer will decorate any table. You can use it immediately, or you can preserve it for the winter if you sterilize it in jars.

The entire process will take 24 hours.

For preparation you need:

• 700 g cabbage;
• 1 juicy beet;
• 2 pcs. red and yellow bell peppers;
• garlic clove;
• 5 sprigs of dill and basil;
• 4 tbsp. l. vinegar 9%;
• 2 tbsp. l. Savoy salt (regular coarse salt is fine);
• 1 tbsp. l. Sahara;
• 6 pcs. allspice;
• water.

Step-by-step preparation

1. Prepare white cabbage, juicy beets and two fleshy peppers, preferably in different colors, so that the appetizer is bright. Definitely garlic.
2. Wash the cabbage, cut off the top defective leaves, cut out the stalk. It is more convenient to cut larger. You can divide the head of cabbage in half, then cut it into 2-3 cm slices, like a watermelon. These skibs are cut into large cubes. The cabbage will fall into pieces on its own.
3. Place in a bowl and add salt, leave for 5 minutes.
4. Peel the bell pepper and cut it as you like. Pour over the cabbage.
5. Peel the beets, wash and cut into strips or grate on a coarse grater.
6. Wash and finely chop the greens.
7. Mix all the ingredients, put them in a clean, dry jar, and chop the garlic into fine slices.
8. Pour 1.5 liters of water into a saucepan or stewpan and add Savoy salt. It is better suited, because it is sea and has added spices. You can also use a regular one. Add sugar and allspice to the water. Boil the marinade and simmer for a couple of minutes until the salt dissolves.
9. Pour vinegar and hot marinade into a jar, cover and leave on the table for a day, not in the refrigerator.
10. After 24 hours you can eat the cabbage.

Watch the video! Georgian sauerkraut with beets

Cabbage in a day

For a good feast, sauerkraut will be the ideal solution. It cooks quickly and tastes excellent.

Ingredients:

• head of cabbage;
• carrots – 2 pcs.;
• salt – 55 g;
• cumin - a pinch;
• spices to taste;
• fruit vinegar – 45 ml;
• unfiltered aromatic oil – 65 ml;
• granulated sugar – 60 g.

How to prepare

1. Preparing vegetables. The cabbage is chopped into strips, the carrots are cut into strips or grated on a Korean carrot grater.
2. Vegetables are ground with sugar and salt to release the juice. If the vegetables are not juicy enough, you need to add water.
3. Prepare the marinade from oil, vinegar and cumin.
4. Place black pepper and bay leaf in the bottom of the container. Vegetables are laid out on top and marinated in.
5. Put the jar of cabbage in the refrigerator; it will be crispy and fragrant by the evening.

Watch the video! Sauerkraut per day

Very fast cabbage in 2-3 hours

To make the cabbage ferment quickly, it is poured with hot marinade. Seasonings and spices are added to it to make the dish richer.

The following ingredients are required:

• Medium head of cabbage;
• Carrot;
• 150 ml apple cider vinegar;
• 100 ml vegetable oil;
• 250 ml water;
• 2 tbsp. l. liquid honey;
• 2 tbsp. l. coarse salt;
• spices to taste;
• fresh greens.

Preparation

1. Chop the cabbage thinly and grate the carrots on a fine grater.
2. Add salt, honey, vinegar, oil and spices to boiling water.
3. Place greens at the bottom of the container of your choice; you can only take the stems. Mix cabbage and carrots, place on top and compact.
4. Pour over the hot marinade and wait until it cools down. Cover with a lid and put in the refrigerator.

Serve with thinly sliced ​​pickled onions.

Watch the video! Pickled cabbage. 3 hours and done!!!

Sauerkraut in brine

It is better to choose elastic heads of cabbage so that the finished product has an appetizing crunch. This recipe is definitely worth sharing with other housewives.

Ingredients:

• head of cabbage;
• carrot;
• 2 tbsp. l. salt;
• 2 tbsp. l. brown sugar;
• 125 ml. table vinegar;
• 300 ml. water;
• spices.

Cooking steps

1. The brine is being prepared. Mix spices and vinegar in water and bring to a boil. Leave to cool.
2. Cabbage and carrots are cut and placed in a bowl. Vegetables do not need to be mashed. Pour in brine.
3. Cover with a plate on top and place a weight. Leave for several hours, then put in the refrigerator.

Everyone will love this quick recipe.

Watch the video! Crispy sauerkraut in brine

Sauerkraut contains many vitamins and minerals. It is to preserve the beneficial substances of a fresh vegetable that it is recommended to ferment it. Unlike heat treatment, fermentation ensures complete preservation of beneficial elements for the body. The article provides several ways to ferment cabbage. Each sauerkraut recipe presented below is quite simple to prepare.

Sauerkraut: benefits and harms

In terms of the amount of useful substances in its composition, it is a leader among most vegetables and fruits.

Pickled vegetables contain vitamins:

• ascorbic acid (vitamin C) stimulates the body’s protective functions, strengthens the walls of blood vessels and capillaries, promotes rapid healing of wounds and cuts;
• retinol (vitamin A) is needed for the formation and strength of the skeletal system, maintains hair, skin, and nails in a healthy condition; · phylloquinone (vitamin K);
• group of B vitamins is involved in intercellular metabolism;
• Methylmethionine (vitamin U) has a lipotropic effect, protects hepatocytes, stimulates rapid healing of early erosions and other damage.
• Microelements: sodium, copper, zinc, magnesium, phosphorus, calcium, iron, sulfur, iodine and others.

What vitamins are contained in sauerkraut - the table below:

Sauerkraut helps the body slow down the aging process of the skin, helps strengthen the immune system, and also has a beneficial effect on the endocrine system. The digestive organs (if there are no health contraindications) will also be grateful to you for eating such a wonderful dish. It even helps in the prevention of tumor diseases and do not forget that sauerkraut helps reduce the likelihood of fat accumulation in the body.

Microelements contained in sauerkraut - table:

Sauerkraut contains a low amount of calories: 25 kcal per 100 grams. Its use is recommended for dietary purposes.

But there are also contraindications to the use of sauerkraut, which means it can cause harm in case of: kidney, liver, and thyroid diseases. Do not use if there is a high level of acid in the stomach, high blood pressure, or an ulcer.

How to ferment cabbage at home: pickling rules

To prepare delicious, crispy cabbage, you must follow the following rules:

1. It is recommended to use containers made of natural materials, such as clay, wood. And also containers made of glass and plastic. Aluminum and iron utensils will not work. For long-term storage, a regular glass jar is recommended.
2. Before the fermentation procedure, it is necessary to ventilate the kitchen area so that harmful microorganisms do not enter the dish.
3. Only ordinary table salt (without iodine in the composition), medium or large in size, is suitable.
4. Remove the top leaves from the heads of cabbage so as not to wash the head of cabbage with water.
5. For prevention, it is recommended to lubricate the cooking container with honey and vinegar.
6. While stirring, pay attention to evenly distributing the salt. Physical effort will be required when decomposing the fermented vegetable into storage containers and then compacting it.
7. The larger the cabbage is chopped, the more vitamins it contains.
8. The workpiece should not be stored at too low temperatures.
9. Every day it is worth piercing the workpiece to the very bottom of the container. This allows the accumulated gases to escape from the mass. This is important: otherwise, the dish will be bitter.
10. Every day it is necessary to remove foam from the surface of the snack.

The fermentation period lasts from 3 to 5 days. Upon completion, the workpiece should be removed from the warm room. The most suitable temperature for subsequent storage is -1C to +2C.

Following the above rules on how to ferment cabbage, a crispy preparation recipe can delight you with a juicy, summery taste in the winter. This is the right choice, since pickled vegetables are not only tasty, they are also healthy.

Video of grandma's pickling recipe:

Classic recipe for crispy sauerkraut

Crispy sauerkraut, the classic recipe for which is given below, is doubly delicious.

Required:

• cabbage heads - 10 kg;
• coarse salt – 200 grams;
• half a kilo of carrots.

Step-by-step instructions: how to ferment crispy cabbage for the winter

1. Remove the top leaves and stalks. Divide the head of cabbage into four equal parts.
2. Cut the resulting quarters across the growth.
3. Finely grate the peeled carrots.
4. Place the cabbage on the work surface of the table, sprinkling carrots and salt on top. They should be distributed evenly throughout the mass.
5. Place the shredded product in a 12-liter bucket and compact well with each subsequent layer.
6. Cover with a flat dish or lid and place a heavy object on top.
7. Leave the vegetable in this form for 5 days, in a warm place. The fermentation process should begin. Usually, fermentation begins quickly; already on the 3-4th day, cloudiness of the juice can be observed. This means that gas bubbles are released. To avoid a bitter aftertaste, take the workpiece out onto the balcony, let it “breathe,” and carefully pierce it with a long stick. This way fermentation will reach the very bottom layer.

After a week, sauerkraut can be safely stored in a cool place. In such conditions it can easily be stored for a whole year.

Video classic recipe for sauerkraut for the winter:

How to ferment crispy cabbage in a jar

Crispy sourdough recipes can be safely used even by novice housewives. This is the simplest homemade version of pickling. Cabbage prepared this way has a juicy, slightly sour taste.

For this you will need:
· cabbage heads – 16 kg;
· kilogram of carrots.

Brine:
· 10 liters of water,
· kilogram of salt.

Photo of sauerkraut in a jar:

Cooking method:

1. Make a brine: dissolve salt in boiled water.
2. Finely chop the remaining ingredients. Mix in one container.
3. Having divided the resulting mass into parts, you should alternately dip each into freshly prepared brine for 5 minutes.
4. Afterwards, squeeze out the mixture and place it in the prepared container.
5. Divide the resulting mixture into glass jars, compacting tightly. Be sure to close the containers with lids. Let it brew for a day.
6. On the second day, move the workpieces to a cool place.

Instant sauerkraut is crispy and delicious

Below is a quick express recipe for sourdough. The product prepared using it will definitely crunch.

Ingredients:

• a couple of kilograms of cabbage;
• a couple of carrots;
• 250 grams of cranberries, grapes;
• 5 apples.

For the brine you will need:

• 1 liter of water;
• sugar, vegetable oil - glass;
• 3/4 cup vinegar;
• salt - 2 tablespoons;
• garlic - 1 head.

Cooking steps:

1. The first step is to prepare the brine as usual. To do this, combine all the ingredients for the brine. Boil the mixture for up to three minutes.
2. Chop the cabbage, grate the carrots.
3. Place the vegetable mass in a container in the following order: cabbage, carrots, cranberries, apples, grapes. Repeat until the container is full;
4. Pour brine over the mixture, compact it and cover with a lid. Place a load on top. After a couple of days, the cabbage is ready to eat. This recipe is quick and tasty to prepare, and the quality is no lower than in more labor-intensive recipes.

Video of a simple pickling recipe:

How to choose the right cabbage for sourdough

To make cabbage tasty, crispy, and healthy, you need to know how to choose it correctly. Suitable varieties for pickling: “Zimovka”, “Belorusskaya”, “Slava”, “Yuzhanka”.

If there is no information about the cabbage variety, you can choose simply by appearance.

Cabbage suitable for fermentation has the following characteristics:

• Dense, elastic head of cabbage. This can be easily checked by taking the forks of your hand and squeezing a little on both sides.
• Solid surface, no cracks.
• Fresh smell.
• The length of the stalk is from 2 cm. If there is a cut, it should be white.
• The absence of green leaves on the cabbage indicates that the top leaves have already been cut off.
• The size of the head of cabbage is from 3 to 5 kg.
• The head of cabbage should be quite dense.

Attention! There are cabbage varieties whose fruits have a flattened shape. This is not a defect.

Using the above tips on how to properly ferment cabbage, you can get delicious preparations for the cold season. This is a good option to complement main dishes. Winter with such snacks will pass unnoticed and you will be able to get tasty and natural vitamins to your table all winter.

Video recipe on how to cook sauerkraut:

In Rus', not only bread, but also cabbage has always been revered. It was served fresh, and even more often in fermented form. In fact, it has become our traditional product. Forgetting traditions is not good, so once again I would like to remind you of several classic recipes for fermenting cabbage at home.

Photo: https://i.ytimg.com/vi/MhmC-FWh0lY/maxresdefault.jpg

Pickling is a natural fermentation process caused by lactic acid bacteria. The acid that is produced during this process is not only an ideal preservative, but also a tool for suppressing the growth of pathogenic bacteria, a typical representative of which is E. coli. When it comes to preparing vegetables for the winter, there is simply no better way than fermentation. When fermenting vegetables, significantly less salt is added than when canning, and vinegar, which is necessary for pickling, is not used at all.

And you can’t even list how many culinary masterpieces you can prepare with its help! In the first place are, of course, the first courses, and these are cabbage soup, red borscht with sour cream and solyanka! Just from the words alone you can already feel their pleasant smell and incomparable taste.

What next? Please, here's a vinaigrette and stewed cabbage with tomatoes and onions! And you can boil a couple more sausages to go with them. You can roll it into a roll, where its sweet and sour taste will pleasantly complement this unleavened flatbread. And best of all, with onions and butter for boiled potatoes - this is not a dish, but just a fairy tale.

You can come up with an original recipe for the dish yourself. But before we create it, let's learn how to ferment, because there is nothing better than having your own homemade sauerkraut on hand.

A classic recipe for delicious sauerkraut at home.

In order not to deviate from the classic recipe, we will need:

1. White cabbage,
2. fresh carrots,
3. coarse salt,
4. granulated sugar.

If you wish, you can add dill seeds, bay leaves, cranberries and black peppercorns to the above ingredients.

Only varieties of mid-season and late-season white cabbage are suitable for pickling. The heads of cabbage should be elastic, tight, and the vegetable itself should have a slightly sweet taste, juicy and crunchy. It should not have green leaves, and its cut color should resemble a creamy white shade. Rock salt should not be iodized, otherwise the final product will be slightly bitter, have an unpleasant odor and will not be crispy.

Attention! Only enamel dishes (buckets, pans, tanks) or glass jars are suitable for fermentation!

How to ferment cabbage?

1. Clear out the kitchen table completely (extra space wouldn't hurt us). Take a head of cabbage and remove the top leaves from it.
2. Using a regular knife or a special shredding device, cut it into strips 5 mm wide. Remove the stalk.
3. Grate the carrots on a coarse grater or chop them into thin strips. Add seasonings. For 1 kg you will need 20 grams. salt (level tablespoon) and 30 gr. carrots.

Attention! Again, pay attention to what salt you add. If it is iodized, then after pickling the cabbage will have a bitter taste and an unpleasant odor.

1. Some people consider this activity to be the most difficult, but it is even very pleasant when all the ingredients are mixed and crushed with your hands until the juice is released. A large volume must be divided into portions and all manipulations must be carried out with each portion separately.
2. Take the prepared enamel (glass) container and compact the cabbage there. To do this, use, for example, a masher. You can simply compact it with your hand or fist until cabbage juice appears on the surface. Take a cloth napkin, place it on top of the mass, then cover everything with a plate and press down with pressure so that the juice comes out. Just set the container aside, because... Fermentation will take place at room temperature.
3. To prevent the final product from being bitter, it is necessary to pierce the mixture to the bottom with a long wooden pin every day. With this action we will release gases that are formed during fermentation. If foam collects on the surface, it must also be removed.
4. The fermentation process takes from 3 to 5 days (it all depends on the temperature in the house). Readiness is always determined by taste.

Photo: https://vkusnatisha.ru/wp-content/uploads/2017/10/8.jpg

Then the finished yummy needs to be put in a cool place (refrigerator, closet, balcony), but not in the cold, because how too much cold and heat make it soft. The optimal storage temperature is considered to be from 0 to 5 C.

Agree that it is quite simple to ferment cabbage at home. There are other methods of sourdough, which we will also pay attention to.

Sauerkraut with brine

This recipe does not require any physical effort from you. Take 2 medium-sized heads of white cabbage and, as in the previous recipe, chop it.

Then add the carrots, chopped using a shredder designed for Korean carrots. Beautifully chopped vegetables stimulate the appetite. Mix the ingredients and squeeze them a little.

Then we transfer everything into a fermentation container and also compact it tightly with your hand or any device (a masher).

Preparing the brine

For the brine you will need:

• 2 liters of cold water, but not from the tap, but spring water,
• 4 tbsp. lie coarse salt,
• 2 tbsp. False granulated sugar.

Mix the ingredients until completely dissolved and pour the resulting brine so that it covers it. Cover the top with a plate and press down with a weight.

After 3-4 days, transfer it to another container, after removing the load, and let it stand for another 10-12 hours. This must be done to remove excess bitterness from the product.

Photo: https://fermer.blog/media/res/8/1/7/2/9/81729.ps0en0.840.jpg

Now you can put the cabbage into jars. And there is a little secret here: before you put it away, lightly squeeze out the juice, because when you compact it into a jar, there will be enough liquid for further storage.

This tried and true recipe will not disappoint. To store cabbage cooked in brine, the same principle is used as for sauerkraut prepared in the classical way.

How to ferment cabbage the traditional way - video.

This recipe is very simple, but believe me, our ancestors used it since ancient times. The end result is worthy of a royal table: it is juicy, beautiful, crispy. It’s good that the recipe has survived to this day, and we can use it.

And a little more about pickled white cabbage

During fermentation, cabbage cannot be subjected to heat treatment, which means that all useful vitamins and microelements are not destroyed, and the product retains its beneficial properties. The shelf life can be up to 10 months.

Pickling rules require that this process last from 3 to 7 days. To speed up the fermentation process, some manufacturers add vinegar. It is ready after 2 days, but the benefits of such a product are minimal, and the taste is not at all the same as the real thing.

Some housewives prefer to add sugar to speed up the fermentation process. But the whole point is not to speed up the cooking processes, but to ensure that they follow their natural path. You can sweeten the dish before serving.

The fact that you have a quality product will be indicated first of all by the color of the cabbage (light straw, yellowish) and its taste (it should be juicy, crispy, sour-salty, but not the other way around). These rules must always be followed, regardless of whether the sauerkraut was made industrially or at home.

Adding spices and seasonings during fermentation affects the color shade. It is advisable to maintain the width of the shredded strips (approximately 5 mm). If they are smaller, the beneficial microelements will be preserved less well, and if they are larger, they will not look so appetizing. And, of course, it should be without a stalk and without leaves.

What benefits and harms does sauerkraut have for the human body?

• The fiber contained in cabbage helps digest food, and the vitamin AT 6- break down proteins.
• The sour juice lowers cholesterol levels and has a positive effect on heart function.
• Vitamins and antioxidants boost immunity.
• Antihistamine effect of the vitamin U allows even allergy sufferers to consume sauerkraut.
• Vitamin Contained WITH is a natural antioxidant. It resists premature cell aging.
• It also inhibits the growth of cancer cells.

But along with the above properties, it can be harmful to those people who have high stomach acidity, ulcers or chronic gastritis. Cabbage also contributes to increased gas formation.

Although it contains some salt, hypertensive patients and heart patients should use it carefully. To reduce the amount of salt, it is best to pour boiling water over it before use.

Photo: https://zagotovki.guru/wp-content/uploads/2019/04/image004-691.jpg

It is not advisable to use in large quantities for people with high blood sugar. Despite the fact that sauerkraut has low calorie content, it is not considered a dietary product, because... can increase appetite. Those on a diet should not add oil to it, and those prone to overeating should generally exclude it from their diet.