A quick way to ferment cabbage in a jar. Cabbage pickled in a jar. Brief recipe. Recipe with garlic

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

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

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

Classic recipe

The most common way to ferment cabbage so that it is crispy is to use classic recipe. Will need minimum set components:

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

The entire cooking process can be divided into several stages:

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

Recipe with garlic

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

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

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

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

Cabbage in honey brine

For a delicious savory snack the recipe will do cabbage starter in a jar with honey added. You will need very few ingredients:

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

The cooking process occurs in several key stages:

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

Spicy cabbage

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

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

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

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

Video recipe for fermenting cabbage in Old Russian style

With your own hands you can prepare the most different dishes, both simple and complex. You just need to stick to the recipe and believe in yourself. Such a great find for culinary experiments there will be preparations for the winter. They can be prepared during the summer and autumn, and the resulting dishes will delight family and friends for many months. One of the most useful preparations- This is sauerkraut. We recently talked about how sauerkraut is prepared in own juice. Today let's find out what other recipes sauerkraut for the winter in jars they can help to prepare it for future use.

Cabbage recipes for the winter: ready in three days

Delicious sauerkraut in jars for the winter

To prepare such a preparation, you need to prepare a three-kilogram head of cabbage, one large carrot, salt and sugar.

Cabbage should be white and sweet. After all, if the vegetable is bitter, it can ruin the taste of the finished sauerkraut. Chop the cabbage into smaller pieces.
Peel the carrots and grate them.
Add a tablespoon of salt and a couple of tablespoons of sugar to the vegetables. Use regular salt, not iodized salt.
It’s convenient to put vegetables in a large bowl or just on the table. Mix them well with salt and knead them with your hands, as if kneading dough. Don't be afraid to mash the cabbage, it will still turn out crispy and very tasty.

Afterwards, place the prepared vegetables in a jar and tamp them down thoroughly with a wooden rocker.
The cabbage will produce juice, and it should be enough to completely cover the contents of the jar. As the fermentation process begins, juice may begin to leak out of the top, so place the jar in a bowl. Fermentation is accompanied by the release of carbon dioxide in the form of air bubbles. By the way, sauerkraut juice is very healthy.

Leave the cabbage in the room. She should stand by your side room temperature within three days, after which it can be transferred to the refrigerator or to the balcony, or to the cellar. If cooked cabbage is a little bitter, try bringing it into the room overnight.
This preparation can be stored freely for several months.

How to cook sauerkraut in a jar with brine?

To prepare this version of sauerkraut, you need to stock up on two and a half kilograms of cabbage, large carrots, salt, sugar, five peas of allspice, and a couple of bay leaves.

First, prepare the brine: boil one and a half liters of water, dip a couple of tablespoons of salt and a couple of tablespoons of sugar into it. Mix well. Then put it in brine allspice And Bay leaf and leave until cool.

During this time, prepare the cabbage: chop it smaller. Peel the carrots and grate them. Mix the vegetables together, but do not crush them.
Place the cabbage and carrots in a jar, without compacting too much. Then fill it with brine at room temperature.
Leave the cabbage at room temperature for three days, pierce it with a wooden skewer from time to time to let the air out. Don’t forget that it’s best to place the jar in a bowl; about half a liter of water may leak out of it during fermentation.
Store cooked cabbage refrigerated.

How to cook sauerkraut in a jar using water?

To prepare this version of the preparation, use a head of cabbage weighing about three kilograms, a medium carrot, salt, ordinary water room temperature and honey.

Shred smaller cabbage and grate the carrots. Mix well, add a tablespoon of salt and stir. Do not mash the vegetables too much.
Place them in a jar, tamping them down with a wooden pestle, but not too hard. Pour six hundred to eight hundred milliliters of water over the cabbage and leave at room temperature.
After the cabbage begins to ferment well (usually on the second day), completely drain the resulting brine. To do this, dump all the cabbage into a bowl, squeeze it out and put it back into the jar. It is desirable that the cabbage that was on the bottom should be on top, and vice versa. Add a tablespoon to the drained brine quality honey. Pour this solution over the cabbage and leave at room temperature for another day. Next, refrigerate the finished cabbage.

Quick Recipes sauerkraut in jars

Below are two recipes. The first allows you to spend little time preparing, but you will only know the result of your work when you uncork the jar. The second recipe does not allow you to store the workpiece for a long time, but gives quick result preparations.

Cabbage in jars for the winter for long-term storage

To prepare this version, stock up on one medium head of cabbage, four carrots and four cloves of garlic. For the brine you need to prepare a liter of water, one and a half tablespoons of sugar and a couple of tablespoons of salt.

First of all, prepare the brine: in a warm boiled water dissolve salt and sugar.
Chop the cabbage into smaller pieces and grate the carrots on a coarse grater. Place the prepared vegetables on the table and mash them with well-washed hands. Add chopped garlic to the mixture. Place the cabbage in jars and fill with prepared brine.
Sterilize the jars for half an hour and seal.

Sauerkraut instant cooking in a bank in Georgian

To prepare this option, stock up on one cabbage, one beet, one carrot, a head of garlic, one hot pepper and onions(optional), as well as four to six black peppercorns.
For the brine, use a liter of water, half a glass of sugar, a glass of table vinegar and a couple of tablespoons of salt.

Peel the vegetables. Cut beets and carrots into strips, onions into half rings, cut cabbage in large pieces, garlic and hot peppers chop smaller. Stir the vegetables, add pepper to them and put them in a jar.
Boil water, dissolve salt and sugar in it, pour in vinegar. Pour hot brine over cabbage. Cover the jar with a lid and leave in a warm place for twelve hours. Next, store the product refrigerated.

Of course, these are not all possible recipes. If you know others delicious recipes cabbage in jars, then please write them in the comments below.

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 a 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 big 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. Great addition for appetizers that will go 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 is 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.

If you liked the recipes, then rate and like. Share information. And leave your comments. Good health to you!

Sauerkraut is undoubtedly very healthy, incredibly tasty and inexpensive dish, which is also quite easy to prepare. Most simple recipes jar pickling of cabbage are presented in this article. By preparing a dish using one of them, you will provide yourself with vitamins for the winter.

Sauerkraut “pelyustka” - recipe

In order to prepare one 3-liter jar of this cabbage you will need:

Fresh white cabbage - 1.5 kg;
Large beets - 1 piece;
Table vinegar 9% - 200 ml;
Oil plant origin- 100 ml;
Garlic cloves - 6 pieces;
Granulated sugar- 0.75 cups;
Allspice peas - 4 pieces;
Carnations in buds - 3 pieces;
Salt - 2 tablespoons;
Hot red pepper - 1 piece (optional);
Laurel leaves - 3 pieces;
Drinking water - 1 liter.

Preparation includes the following steps:

All of the above vegetables must be thoroughly washed in running water.
You need to remove the top leaves from the cabbage, and cut the rest of the cabbage into cubes of such a size that they fit into the jar.
Peel the beets and cut into thin slices.
Remove the peel from the garlic, rinse the clove and cut it into two parts.
If you add hot pepper, you also need to cut it in half.
Next, place the vegetables in layers in a pre-washed jar: cabbage, garlic, beets and pepper. So fill it to the top and fill it with vinegar and vegetable oil.
Prepare the marinade in a separate container. To do this, pour in water and add granulated sugar, salt, laurel leaves and clove buds with allspice. Bring everything to a boil.
Pour the hot, prepared marinade into a jar with prepared vegetables and leave it to marinate in the room for a day. After 24 hours, place the cabbage in the refrigerator for 24 hours. The cabbage is now ready to eat.

Caucasian cabbage - recipe

To prepare cabbage according to this recipe, take the following ingredients:

Cabbage - approximately 3 kg;
Red beets - 0.5 kg;
Red wine vinegar - 2 tablespoons;
Granulated sugar - 3 tablespoons;
Coriander seeds - 1 tablespoon;
Black peppercorns - 10 pieces;
Carnation buds - 10 pieces;
Drinking water - 1 liter;
Rock salt - 1 tablespoon.

Cooking method:

Cut the cabbage into 8 pieces. The stalk should be left.
Peel the beets and cut them into thin rings.
Wash and sterilize the 3-liter jar well.
Place vegetables in layers in the prepared jar.
Prepare the marinade in a separate container. To do this, pour out the water, vinegar and add granulated sugar, salt, coriander seeds, clove buds, black peppercorns and bring everything to a boil.
Pour into a jar of vegetables hot marinade and leave to infuse at room temperature for approximately 5 days. Then rearrange the jar with prepared cabbage in the refrigerator or cellar.
For those who love more spicy dishes We recommend adding 2 pieces of red hot pepper, after cutting it in half.

Delicious sauerkraut recipe

In this recipe, the ingredients are calculated for a 3-liter jar, but if you want less or more, then make the calculation as follows: approximately 1 kg of cabbage is taken per 1 liter.

White cabbage fresh cabbage- 3 kg;
Carrots - 0.3 kg;
Sugar sand and rock salt- taste.

You need to ferment such vegetables using the following steps:

Peel the cabbage from the top leaves and the carrots from the peel.
Cut the cabbage into thin strips and place it in a deep container.
Grate the carrots on a large grater and place them on top of the cabbage.
Sprinkle granulated sugar and salt on the carrots. Mix everything well until the carrots are evenly distributed over the cabbage, and then taste it.
Tamp the vegetables into a pre-washed jar so that there is a little space left for the juice that will be released from the vegetables.
Loosely cover the jar of vegetables and leave to steep for about 2-3 days at room temperature.
After this time, close the jar tightly with a lid and put it in the refrigerator for further storage.

Crispy sauerkraut

To prepare this recipe, use a 3-liter jar. you need to take the following components:

White cabbage - 3 kg;
Medium-sized carrots - 2 pieces;
Rock salt - 80 grams;
Laurel leaves - 10 pieces;
Black peppercorns - 10 pieces.

The preparation of this recipe is as follows:

Wash the vegetables well. Chop the cabbage into thin strips and grate the carrots on a coarse grater.
Stir the vegetables, salting them first. Taste it to make sure it is a little saltier than cabbage salad.
Then add to salted vegetables laurel leaves and black peppercorns. Mix well again.
In a pre-washed jar, tamping it well, place the vegetables right up to the neck.
Leave the jar filled to the top with vegetables in a deep bowl at room temperature for 4 days.
During this time, every day the workpiece should be pierced to the very bottom several times so that the gases that have accumulated can escape. This is necessary so that the cabbage does not taste bitter. The jar with the preparation must be lightly covered with a lid.
When the cooking time is up, tightly close the jar with a plastic lid and place it in the refrigerator for further storage.

Quick pickled spicy cabbage

For this recipe take these products:

White cabbage - 2 kg;
Medium-sized carrots - 4 pieces;
Garlic - 4 cloves;
Drinking water - 1 liter;
Granulated sugar - 0.5 cups;
Rock salt - 2 tablespoons;
Peppercorns - 10 pieces;
Carnation buds - 5 pieces;
Laurel leaves - 4 pieces;
Vegetable oil - 0.5 cups;
Table vinegar - 0.5 cups (9%).

A method for fermenting this cabbage:

Peel the carrots, wash and grate on a coarse grater.
Peel the garlic and chop thinly.
Mix everything in one bowl and mix well.
Prepare the marinade. To do this, pour water into a separate pan and add all the spices specified in the recipe. Bring the marinade to a boil and cook for another 10 minutes. Then add table vinegar and vegetable oil. Let the marinade cool slightly and pour it over the prepared vegetables.
Place the vegetables in the marinade under pressure and wait until they cool completely.
Transfer the cooled mixture into a 3-liter jar and place in the refrigerator for 24 hours. The cabbage is ready and you can eat it.

Korean cabbage for the winter

You will need:

White cabbage - 4 kg;
Carrots - 3 kg;
White onion - 0.7 kg;
Garlic - 0.35 kg;
Granulated sugar - 0.25 kg;
Salt - 4 tablespoons;
Table vinegar - 0.5 liters (9%);
Vegetable oil - 0.5 liters;
Ground red pepper - 3 teaspoons;
Ground black pepper - 4 teaspoons;
Ground coriander - 8 teaspoons.

Cooking method consists of the following steps:

Chop the cabbage into thin strips and place it in a deep saucepan or other container.
Peel the carrots and grate on a special Korean carrot grater. Add to cabbage.
Peel the onion and cut it into half rings or rings (as you wish). Add to container with vegetables.
Remove the skins from the garlic cloves and squeeze them through the garlic press into the vegetables.
Sprinkle granulated sugar, salt, spices on top of the prepared chopped vegetables and pour in table vinegar and vegetable oil. Gently mix everything together with your hands. Just don't mash the vegetables.
Place the salad in pre-washed and sterilized jars, cover with nylon lids and leave to infuse for 24 hours at room temperature.
After 24 hours, put the salad in a cool place for storage.

Pickled “bomb” cabbage

For the marinade you will need:

Water - 250 ml;
Vegetable oil - 75 ml;
Table vinegar 9% - 75 ml;
Granulated sugar - 50 g;
Rock salt - 1 tablespoon;
Laurel leaves - 2 pieces;
Black peppercorns - 3 pieces;

Cooking method:

Chop the cabbage thinly.
Peel the carrots and grate them.
Peel the garlic and cut it into thin slices.
Mix all the vegetables together and pack them into the jar as tightly as possible.
Place all the ingredients specified in the recipe for the marinade in a saucepan and bring to a boil. After boiling, cook for another 5 minutes.
Pour the prepared hot marinade over the prepared vegetables and leave to steep until the morning. In the morning you can eat this cabbage.