Sauerkraut in a jar for 3. Cabbage, pickled with heads. What you need to make sauerkraut

Classical step by step recipe suggests making sauerkraut in a 3-liter jar or bucket. When there are a lot of heads of cabbage, it is appropriate to use a wooden barrel and prepare tasty, juicy snack for the winter. If you want to pamper your family right now and add a pleasant variety to your daily menu, it is worth paying attention to quick way making sauerkraut. It is very simple and allows you to enjoy savory dish within 2-3 days, without waiting for the cold season to arrive.

Those who appreciate soft flavors and don't like too strong flavors will love recipes without vinegar. Fans over spicy dishes with a pronounced aroma, cooking options without sugar, but with brine, garlic and pepper, will be appreciated. No one will remain indifferent to sauerkraut and will definitely find their best, ideal recipe in our selection.

Delicious sauerkraut - a classic step-by-step recipe for a 3-liter jar

The classic recipe for making sauerkraut in a 3-liter jar includes a minimum of ingredients. In addition to the white carrots themselves, carrots are used, and the only seasonings are salt and sugar. The workpiece is soft pleasant taste, does not become bitter and retains its natural juiciness throughout the entire storage period.

Necessary ingredients for preparing winter sauerkraut according to the classic recipe

cabbage – 3 kg
carrots – 3 pcs.
salt – 1 tbsp
sugar – 2 tbsp

Step-by-step instructions on how to make classic sauerkraut in a 3-liter jar for the winter season

Sauerkraut - a quick classic recipe with brine and vinegar

Following the advice of the classic recipe, you can quickly and without special effort cook sauerkraut in vinegar brine. At the ready homemade snacks will be pronounced spicy taste and light aroma. This product can be stored in the refrigerator for quite a long time and will become great addition for meat, fish and potato dishes.

Necessary ingredients for quickly preparing sauerkraut in vinegar brine

cabbage – 3 kg
carrots – 3 pcs.
water – 5 l
salt – ½ tbsp
sugar – 1 tbsp
table vinegar – 6 tbsp

Step-by-step instructions for the recipe for making classic sauerkraut with vinegar brine

Remove the top leaves from the head of cabbage and finely chop the cabbage itself.
Rinse the carrots under running water, dry, peel and grate on a coarse grater.
Place the processed vegetables in a bowl, mix gently, but do not crush. Then place the cabbage-carrot mix in jars and compact well.
Heat water in a large saucepan, add salt, sugar and bring to a boil. When the liquid begins to boil, reduce the heating level, add vinegar and boil.
When the salt and sugar crystals are completely dissolved, remove from heat and cool to room temperature.
Fill the jars with cold brine and leave on the kitchen counter until the morning. In the morning, pierce it with a bamboo stick to release the accumulated gas and put it in the refrigerator for storage.

Crispy sauerkraut with brine without vinegar - a classic quick recipe

The highlight of this method instant cooking sauerkraut in brine - no vinegar in the composition. Without it, the snack turns out more tender and has virtually no sour taste. Another accompanying component, chopped garlic, gives the dish spicy spiciness and a pleasant, memorable aroma.

Necessary ingredients for a quick way to ferment cabbage in brine

cabbage – 3 kg
carrots – 4 pcs.
garlic – 4 cloves
Bay leaf- 4 things
black peppercorns – 6 pcs.
water – 1.5 l
salt – 2 tbsp
sugar – 2 tbsp

Step-by-step instructions on how to make classic crispy cabbage with brine

To make the brine, pour water into a deep enamel pan, bring to a boil over medium heat, add sugar and salt, stir, reduce the heat level to low and cook, stirring regularly, until the crystals are completely dissolved. Then remove from the stove and cool to room temperature.
Remove the outer leaves of the cabbage, cut the head of cabbage into several parts, cut out the stalk, and finely chop the remaining parts.
Rinse the carrots in running water, dry, peel, grate on a coarse grater, combine with the kaputa and mix.
Pass the garlic through a press or chop it very finely and add it to the cabbage and carrot mixture.
Then fold vegetable mixture into a clean jar, layered with bay leaves and peppercorns. Pack tightly so that the maximum amount is included.
Fill the jar with cool brine until it completely covers the cabbage. Cover the top with a wide bandage folded several times and leave for room temperature for 3 days. From time to time, pierce with a sharp bamboo stick, creating a place for the resulting gases to escape.
After the time has passed, wipe the jar of cabbage with a napkin, seal it with a plastic lid and put it in the refrigerator for storage.

Classic recipe for quick preparation of sauerkraut in a jar without vinegar

Cabbage fermented in a jar without vinegar turns out moderately spicy and salty. Fragrant cumin and ground coriander. The bell pepper included in the recipe provides the necessary juiciness and gives appearance homemade snacks attractive beautiful view.

Necessary ingredients for making sauerkraut without vinegar

white cabbage – 3 kg
carrots – 3 pcs.
bell pepper – 2 pcs
salt – 4 tbsp
cumin – ½ tsp
sugar – 1 tbsp
ground coriander – ½ tsp

Step-by-step instructions on how to make sauerkraut in a jar without vinegar

Rinse the cabbage, dry it, remove some of the top leaves, and finely chop the remaining head of cabbage.
Wash the carrots, peel and grate on a coarse grater.
Remove the stem and seeds from the pepper and chop the pulp into strips.
Place all the processed ingredients in a deep container, sprinkle with salt, coriander and cumin, and then knead with your hands so that the spices are evenly distributed.
Fill a clean, sterilized jar with the vegetable mixture, trying to compact the vegetables as tightly as possible. Pour the released juice there.
Place the container with cabbage in a bowl with sides and leave for 3-4 days. During this time, the snack will ferment well and become suitable for consumption.
After the allotted time has passed, seal with a plastic lid and put in the refrigerator.

Sauerkraut for the winter in a barrel - a classic step-by-step recipe with photos

Cabbage fermented for the winter in a barrel is considered a classic Russian dish and has a pronounced sharp-sour taste. Making this preparation at home is not difficult. The main thing is to ensure her in the future suitable conditions storage Otherwise, the snack will sour and become moldy, and all the housewife’s efforts will go down the drain.

Necessary ingredients for preparing sauerkraut for the winter in a barrel

cabbage – 50 kg
carrots – 2 kg
salt – 1.25 kg
apples – 1.25 kg
cranberries - 1.25 kg
cumin – 10 g
rye flour – 50 g

Step-by-step instructions on how to make delicious sauerkraut in a barrel for the winter cold

Remove the top green and spoiled leaves from the heads of cabbage, cut out the stalks, rinse the pulp and chop into strips.
Wash the carrots in running water, peel and grate on a coarse grater. If desired, you can use a grater to Korean carrots.
Rinse the apples, dry them, remove the stem, cut off the peel, remove the inner seed pod and cut into cubes.
Sprinkle the bottom of the pickling barrel evenly rye flour. Place cabbage leaves on top. Then place cabbage, carrots, berries and apples in layers. Pack each tier tightly and sprinkle it with salt and caraway seeds.
When the barrel is full, cover the contents with thoroughly washed cabbage leaves, then put a piece of pre-boiled cotton cloth and a thoroughly washed wooden circle. Place the load and place the container in a dry room with an average air temperature of +15...22 degrees.
After 2-3 days, the fermentation process will enter the active phase. After this, leave the cabbage for 10-15 days. To ensure that gases escape and the workpiece does not become bitter, regularly pierce the surface with a bamboo stick.
The released foam must be removed.
When the cabbage is ready, move the barrel to a cooler place ( optimal temperature 0…+3 degrees).
At long-term storage Carefully ensure that the cabbage is always completely covered with brine. If mold appears, remove it immediately. Wash the cloth and wooden circle from time to time and pour boiling water over it to maintain cleanliness in the barrel.
Serve the cabbage in a beautiful container, seasoning vegetable oil, onions or sugar.

Cabbage pickled in a bucket without sugar - a classic recipe for the winter with photos

You can prepare sauerkraut for the winter even without sugar. It will turn out more salty and spicy, acquire a fragrant taste and delight you with a soft, unobtrusive aroma. During the cold season, such a preparation can not only be eaten, but also independent dish, but also put in soups and borscht as a vegetable dressing.

Necessary ingredients for fermenting cabbage without sugar

cabbage – 6 kg
salt – 100 g
black peppercorns – 10 pcs.
bay leaf – 2 pcs

Step-by-step instructions on how to prepare sauerkraut for winter without adding sugar

Rinse the cabbage, remove the top wrinkled and spoiled leaves. Cut the head of cabbage into several parts, cut out the stalk, and chop the rest or grate it on a medium grater.
Place the chopped cabbage in a clean enamel bucket, sprinkling each layer with salt, black peppercorns and bay leaves.
Then mash the cabbage very thoroughly with your hands so that its structure becomes more tender. As a result, the released cabbage juice should cover the contents of the bucket.
Place a wide, flat plate on top, press down with a weight and leave at room temperature for 5-6 days.
Then pack into jars, seal with lids and store in the refrigerator, cellar or basement.

Sauerkraut can be prepared and eaten in any season, but it so happens that the main period of consumption of this dish is autumn and winter. A traditional dish of many nations, it is not only simply prepared and carries a vitamin “load”, so necessary in the absence of sufficient fruit and vegetable nutrition in winter period, but is also the perfect complement with many dishes - with potatoes (cooked in any way), with porridge, as a separate salad dish, in a vinaigrette.

In addition, sauerkraut can be used as a filling for pies, pies and in first and second courses.

When fermenting cabbage, they can be used additional ingredients(cranberry, apple, carrot, Bell pepper, raisins), to give the dish different shades of taste.

I kept in mind the recipe for 10 kg. 200 grams of cabbage were added. salt, but since I was preparing 1-2 three-liter jars at a time, I had to constantly calculate the proportion of salt.

A couple of years ago, everything became simpler - I just started mashing cabbage with salt, making it taste like a “very salty salad.”

So, for one 3 liter jar we need:

Cabbage - 2 medium heads;
Carrots – 2 pcs. (one piece per head);
Bay leaf – 3-5 pcs.;
Black peppercorns – 10-12;
Salt (not iodized).

Cooking process

1. Cabbage is cut according to your preference, some like it thinly, small, and some like it larger. Carrots are grated.

2. The entire volume is mixed and kneaded with salt (for convenience, this can be done in two batches).

3. Then put a bay leaf and peppercorns (not all) into the jar and fill the container with tightly “trodden down” cabbage. During the process, the remaining bay leaf and pepper are added. If desired, you can add allspice and cloves. This time I prepared, let’s say, a “classic” with minimum quantity ingredients.

4. The filled bottle is placed in a plate or bowl so that the juice flows into this container. A couple of times a day it is necessary to pierce the cabbage, releasing the gas that is formed during souring.

It is very convenient to use wooden sticks designed for Japanese cuisine. I also have three rules that I adhere to when preparing sauerkraut - I don’t make cabbage on the full moon and on “women’s days,” and I choose cabbage with white dense leaves (which I wouldn’t use on fresh salad due to rigidity).

5. When the cabbage stops releasing juice, after 2-4 days (depending on the room temperature), it should be lowered into the basement or hidden in the refrigerator.

Now you can replenish your vitamin supply and eat simply by adding onions, herbs and fragrant vegetable oil to the cabbage.

Bon appetit!

- How much cabbage, carrots and salt do you need for pickling in one 3 liter jar?
- How much salt should you add when sauerkraut?
- How to cook sauerkraut crispy cabbage: all the subtleties and secrets
To pickle cabbage in a three-liter jar, you need to know how many products are needed for the procedure. The point is that in order for the pickle to turn out tasty and to be stored for a long time, you need, firstly, to follow a certain recipe, and secondly, to fill the jar completely (the second point allows you to make sure that the cabbage is under pressure, therefore, the shredded vegetables are the starter will always be in brine and will not dry out).

Now about the ingredients themselves. For a three-liter jar, 2-3 kilograms of cabbage is enough. Why does weight vary so much? Yes, because it all depends on the method of chopping - the larger the vegetable is chopped, the less it will fit in the jar, since large pieces are quite difficult to compact.

Carrots and salt - the amount of these ingredients may vary, each housewife has her own recipe. However, if we talk about average values, then for a three-liter jar, 60 grams of salt (a little more than two tablespoons) and 150 grams of carrots (a couple of medium-sized root vegetables) are enough. It is believed that cabbage tastes most delicious if you put salt at 2% of the weight of cabbage, and carrots at 5%. However, if you are a lover of carrots and too salty foods, then these ingredients can be increased slightly, but you should not overdo it, because long-term storage cabbage can change its taste qualities not in better side. In general, note that carrots are an optional ingredient when sauerkraut (it affects the color more), but the amount of salt can be determined by taste, because in the end cabbage grated with salt should be a little saltier than regular salad.

How much cabbage, carrots and salt are needed for pickling in one 3 liter jar - Food - Other

👍 A three-liter glass jar is the most suitable container for sauerkraut.

How much cabbage, carrots and salt do you need for pickling in one 3 liter jar?

Here are the ingredients needed for one three liter jar- this is 3 kg of white cabbage, 700 grams of carrots, 4 bay leaves, peppercorns and three tablespoons of salt, but without a slide, this is nominally 50 grams. Peel the cabbage and carrots and chop finely. And put it in a jar, slowly compacting it.

I have been sauerkraut in a three-liter jar for many years, more than 10 for sure. Therefore, I can talk about proportions based on my fairly extensive experience.

I usually take 30 percent less carrots than cabbage. I like it when there is a lot of it. For those who don't like a lot of carrots, you can three liter jar limit yourself to 3-4 pieces.

As for the amount of salt, I always remember the advice of the person who taught me how to ferment cabbage: “salt in the same way as you salt a regular salad, but a little stronger.” I usually use about 4-5 tablespoons of coarse table salt. By the way, don’t forget that you should never use iodized salt; the cabbage will turn out tasteless.

I do this by cutting cabbage and carrots. I put three tablespoons of salt in a three-liter jar, put a layer of cabbage and press it with my hand in the morning, then add salt again, then the next layer, and so on until the top of the jar. After that, I put it in a warm place for one day. Once fermentation begins and the cabbage begins to produce juice. Add the leaked brine back to the cabbage and put it in the refrigerator. In three days it’s ready.

For one three-liter jar it takes one medium head of cabbage, a medium carrot, 2 tbsp. salt. Chop the cabbage, grate the carrots on a coarse grater, mix, add salt. If you are going to store it for a long time, then you don’t need to reap it and you need to chop it larger. If you plan to eat it right away - well, in a week or two, then you can make it thinner and mash it. this way the fermentation process will go faster. Pack the cabbage into a jar, but not up to the neck, but up to the shoulders, cover with gauze, place in a deep plate and remove from sight. Fermentation lasts three days, during which time you need to pierce the cabbage with a knife or a wooden stick (a fireplace match works well). on the third day we test for acid - if it suits us, we put it in the cellar or refrigerator, if not, we leave it for another day. The fermentation period may vary, it all depends on the temperature in the room. There are several nuances - the dishes must be clean, I pour boiling water over the jar. Whenever I try it, I make sure to wash my hands. If the carrots are unsweetened, you can add a little sugar. It’s also worth considering that sugar makes cabbage soft. To such cabbage you can add cranberries (fermentation will be faster), lingonberries, caraway seeds, coriander, beets, dill seeds, etc.

How much cabbage, carrots and salt do you need for pickling in one 3 liter jar?

Here are the ingredients that are needed for one three-liter jar - these are 3 kg of white cabbage, 700 grams of carrots, 4 bay leaves, peppercorns and three tablespoons of salt, but without a slide, this is nominal

Sauerkraut in a 3-liter jar

Sauerkraut- This is a simple and affordable type of homemade preparations that can be obtained at any time of the year. Depending on the recipe, its preparation time ranges from one day to three days.

Sauerkraut is an ingredient vegetable salads, it is added to cabbage soup, cabbage rolls are made with it, and pies are baked. Due to the lack of heat treatment, vitamins and other beneficial substances are preserved in it. If you follow the recipe, such preparations can be stored for 8 months.

Cooking principles

Due to pickling, cabbage is preserved throughout the winter. It is most convenient to store it in 3-liter jars. Therefore, for sourdough recipes are used that contain required amount products to fill one jar.

To obtain delicious snack or a component for other dishes, the following recommendations must be observed:

you need to choose white cabbage varieties;
there should be no cracks or damage on the cabbage;
Before cutting the head of cabbage, you need to remove the wilted leaves;
Medium and late ripening varieties are best processed;
Cabbage was originally fermented in wooden barrels, today glass or plastic dishes are also used for these purposes;
if brine is used, the vegetables must be completely in it;
fermentation processes accelerate when the temperature rises from 17 to 25 degrees;
for fermentation, vegetables are placed under a weight in the form of a stone or glass container;
it is permissible to carry out fermentation without a load if the layers of cabbage are tightly compacted in the jar;

the finished snack is stored in the refrigerator or underground at a temperature of +1 degree;
When pickled, cabbage contains vitamins B and C, fiber, iron, calcium and other microelements.

Classic recipe

The traditional way to get sauerkraut in a 3 liter jar is to use carrots, salt, sugar and minimum set spices

White cabbage (2 kg) is cut in any convenient way (using a knife, vegetable cutter or blender).
The prepared slices are placed in a container, after which sugar (1 tbsp) is added.
Grind the vegetables by hand and add salt little by little (2 tbsp). You need to taste it periodically. The cabbage should remain a little salty.
Carrots (2 pcs.) need to be peeled and grated on a coarse grater. Then it is placed in a common container.

For sourdough, add a little dill and dry cumin.
The vegetable mixture is compacted into a 3-liter jar.
Then cover it with a lid and place it on a plate.
You need to ferment vegetables for three days by placing them in a warm place.
Several times during the day the cabbage is pierced to the bottom of the jar to release gases.
After the specified time, you can serve the appetizer to the table. If the workpiece is intended for winter, then it is put in a cool place.

Recipe with brine

For sourdough, you can prepare a brine, which requires water, salt, sugar and spices. This is one of the most simple recipes making sauerkraut:

To fill a three-liter jar, you will need 2 kg of cabbage. For convenience, it is better to take two 1 kg heads of cabbage, which are chopped into thin strips.

Carrots (1 pc.) need to be peeled and grated.
The vegetables are mixed, and try not to crush them, then placed in a jar with a capacity of no more than three liters.
According to the recipe, the next step is preparing the marinade. Pour 1.5 liters of water into a container and set it to boil. Add salt and sugar (2 tbsp each), allspice (3 pcs.) and bay leaf (2 pcs.) to hot water.
After the brine has cooled, pour the vegetable mixture into it.
The jar is placed next to the radiator or in another warm place. It is recommended to place a deep plate under it.
The cabbage is fermented for 3 days, after which it is moved to the balcony.
Total period up to full readiness is a week.

Sauerkraut with honey

When honey is added, the snack acquires a sweetish-sour taste. The process of its preparation includes several stages:

I finely chop cabbage with a total weight of 2 kg.
Then you need to peel one carrot, which I chop using a regular grater or blender.
I mix the prepared components, and you can lightly mash them by hand.
Vegetables are compacted tightly in a 3-liter jar.
After this, you can proceed to preparing the brine. In a container you need to boil 1 liter of water, add salt (1 tbsp), bay leaf (2 pcs.), allspice (4 pcs.) and honey (2 tbsp.).
I cool the finished brine and pour it into a jar.
I ferment the cabbage for 3-4 days. First, place a deep container under the jar.
When fermenting, you need to periodically pierce the vegetables with a knife to ensure the release of gases.

Spicy cabbage

The snack turns out to be very tasty if you ferment vegetables with honey and spices. Then the recipe for sauerkraut takes the following form:

You should start cooking with the marinade so that it has time to cool a little. Pour 1 liter of water into a saucepan and bring it to a boil. Add salt and honey (1.5 tbsp each), cumin, anise, dill seeds (1/2 tsp each) to hot water.
Cabbage (2 kg) cut into strips.
Medium-sized carrots (1 pc.) need to be grated on a coarse grater.
The vegetables are mixed, and you need to crush them a little by hand.
Then the resulting mass is placed in a jar and filled with warm brine.
A day after the cabbage has been fermented, it can be served. Winter preparations are put away in a cool place.

Recipe with beets

When beets are added, the appetizer acquires a bright burgundy color and an unusual taste. The fermentation process for a 3 liter jar includes the following steps:

Cabbage with a total weight of 2 kg must be cut into strips.
Beets (150 g) are cut as desired: into cubes or strips.
Carrots (1 pc.) need to be peeled and chopped.
The vegetables are mixed and placed in a jar.
To make the cabbage ferment faster, prepare the brine. Add chopped garlic (2 cloves), vinegar (1 glass), vegetable oil (0.2 l), sugar (100 g) and salt (2 tbsp) to a saucepan with water.
Pour warm brine into a container with cabbage and place a weight on top.
Ferment vegetables for 3 days.
The resulting snack is enough to fill a three-liter jar.

Recipe with peppers and tomatoes

Sauerkraut can be cooked together with other vegetables. The most delicious is the combination of cabbage, bell peppers and tomatoes. This snack is obtained by following the following recipe:

1.5 kg of cabbage needs to be finely chopped.
I cut carrots and tomatoes (2 pieces each) into slices.
I peel the seeds from the sweet pepper (2 pieces) and cut it into strips.
I press the garlic (3 cloves) through a press or a special garlic press. Then I prepare one bunch of greens at a time - parsley, cilantro and dill, which I chop finely.
Add salt (30 g) to boiling water (1/2 l) and stir until it is completely dissolved.
Prepared vegetables (cabbage, tomatoes and peppers) are placed in layers in a container. Between them I make a layer of carrots and garlic.
When the brine has cooled, pour it into a container with vegetables. I put pressure on top.
I ferment vegetables for three days, after which I store them in a 3-liter jar.

Recipe with apples

Diversify traditional recipe Adding apples will help. This recipe does not require any brine preparation. For the dish to ferment, it is enough own juice components without preparing the brine.

Cabbage (2 kg) cut into strips.
Carrots and apples (2 pieces each) are crushed in a blender or using a grater.
In a large container, mix vegetables with the addition of salt (5 tsp).
The resulting mass is compacted so that the 3-liter jar is completely filled.
The jar is placed in a deep container and a small weight is placed on top. A glass of water will perform its functions.
Over the next three days, the vegetable mass is left to ferment at room temperature.
When the cabbage is fermented, you can put the jar in the refrigerator for permanent storage.

Conclusion

First courses are prepared from sauerkraut and added to salads and side dishes. Preparations can be made throughout the year. It’s most convenient to fill one three-liter jar, and when the snack comes to an end, you can try new recipes.

Sauerkraut occurs in a warm place. First you need to chop the vegetables, add salt, sugar and spices. Unusual taste Add honey, beets, and apples to the preparations. To taste, you can add cumin, bay leaf, allspice, dill seeds or herbs.

Sauerkraut (need recipe)

Comments

I'll salt it today)

Ok, thanks, I’ll make it according to the proven recipe) but won’t the sugar make it sweeter?

Thanks a lot! Is there no need to drain the water at the end?

Thanks again.

Sauerkraut for the winter - classic recipes for pickling delicious homemade sauerkraut

Without sauerkraut, the table is empty!

About the benefits of sauerkraut, especially homemade, one can argue for a very long time. Many people know that it is the richest source of not only vitamin C, which is very important in the cold winter, but also a very extensive list useful substances that help heal our body. In addition, sauerkraut is considered dietary product low in calories (especially if the recipe does not use sugar) and high content fiber. So this dish is like squash caviar or lecho from bell pepper, prepared for the winter, can be placed on the table at any time of the year.

They ferment cabbage with berries and apples, with beets and bell peppers, hot peppers and garlic, pumpkin and rowan...

In today's article we have collected different, but most simple ways, including classic and quick-cooked ones at home, which can be prepared for the winter in a 3-liter jar, pan or barrel.

How to choose cabbage for pickling?

How much salt is needed for 1 kg of cabbage?

For any pickling, it is best to take a large one. rock salt, including for sauerkraut. Iodized salt cabbage is contraindicated, it makes it soft. If you take average, then add 1 tbsp to the sauerkraut. salt per 1 kg of cabbage - provided that the brine is made. That is, if you have 20 kg of cabbage, then, accordingly, you need to take 20 tablespoons of salt.

If you ferment “dry”, then you need to add more salt. Well, in general, the amount of salt is a matter of taste. some housewives put only 1 teaspoon per kilogram - and it turns out very tasty.....

Classic old Russian recipe - very tasty

This recipe has been a consistent favorite in many homes for years. The cabbage turns out crispy and juicy, and retains its properties even after freezing and thawing.

The whole secret lies in the correct proportion:

Ingredients:

white cabbage – 6 kg.

(or in another way: for 1 kg of cabbage and carrot mixture – 20 grams of salt)

The recipe is very simple:

First of all, let's chop the cabbage:

Grate the carrots on a coarse grater:

Place shredded cabbage in a saucepan and sprinkle with carrots:

repeat the same thing, then sprinkle with coarse table salt:

And mash with a wooden masher until the juice appears:

Then again add cabbage, carrots and salt in layers, do all the same steps until the container is full:

You can do it a little differently - mix all the ingredients at once in a large bowl and mash with your hands, and when the juice is released, transfer it to the container where the cabbage will be fermented.

Cover the cabbage with a suitable sized plate:

And we put a load, for example a 3 liter jar of water:

Leave to ferment for 3 days at room temperature

As soon as the cabbage begins to foam, remove the pressure and the plate:

and pierce it vertically with a wooden stick (skewer) in several places:

We do this periodically, 2 - 3 times a day.

Necessarily! This must be done to release the accumulated carbon dioxide. Otherwise, your cabbage will become bitter and soft!

Transfer the finished cabbage into jars:

And put it in a cool place. This could be a refrigerator or, in a city apartment, a balcony or loggia, or a cellar for those who have their own home.

There is no need to wait for the cabbage to completely turn sour - it will ferment during storage.

Serve to the table sprinkled with chopped onions, watering with vegetable oil and,

You can also sprinkle with herbs, or even add your choice - cranberries, lingonberries, or apples - the Antonovka variety.

With hot potatoes... mmm... Unification!

Instant sauerkraut in a 3-liter jar - per day

Everyone who tastes this extraordinarily delicious, crispy and juicy cabbage- excited! And then, when they start asking for the recipe and find out that it only takes a day to prepare, they don’t believe it at first, they are surprised, then after they’ve made it and let their friends and family try it, they enjoy the same reaction!

They gave me the recipe for a 3 liter jar, but this time, just to demonstrate, I only made a 1 liter jar! That is, for 1 liter I took 1/3 of the full recipe

This is what it looked like:

I cut the cabbage into 1 liter-600 g.

I grated the carrots, you can do it any other way, as you like. For 1 liter - 250 g.

I crushed the cabbage thoroughly and then mixed it with carrots.

You can add black peas or cumin for taste if you like.

I compacted the cabbage into a jar:

Let me remind you that the dosage here is for a 3 liter jar - as in the recipe that was given to me.

1 liter of hot boiled water

1 table spoon of sugar

2 table spoon of salt

1 tablespoon 70% vinegar essence

(if you don’t have one, you can replace it with 9% essence - 1 tablespoon of 70% essence is the same as 8 tablespoons of 9% vinegar.)

I have this measuring cup where I poured salt and sugar.

Cool the brine to room temperature.

I poured the brine in a thin stream into a jar with carefully compacted cabbage.

Use a spoon to release excess air so that the prepared brine is evenly poured over the entire cabbage.

Cover with a plastic lid and put in the refrigerator for a day! We also store it in the refrigerator in the future! If you don't eat it in one sitting :)

I can’t resist for so long... After a few hours I start to slowly eat it!

Season the finished cabbage with onions and vegetable oil!

You need to store this cabbage in the refrigerator, it will stay there as long as you like, and even over time it becomes even better - more crispy.

Usually, however, it doesn’t stay with anyone for long, as practice shows!

I present to your attention one more interesting way- how to ferment cabbage so that it is crispy:

Recipe for pickling cabbage in brine for the winter

Ingredients:

water - 4 liters (from tap or well)

salt - 1 heaped faceted glass

Preparation:

Remove the top leaves from the cabbage, peel the carrots and make a brine - pour the salt into cold water and mix well so that all the salt is dispersed.

Chop the cabbage, three carrots (there shouldn’t be a lot of it for this recipe),

and mix. This is the approximate ratio of ingredients:

Now we take handfuls of cabbage with our hands and put it in the brine with completely dissolved salt. You don’t need it all at once - just 2-3 pieces.

And we count to three - one, two, three....

That is, keep it in the brine for ONLY 3 seconds, stirring with a slotted spoon! And immediately remove from the brine, shaking a little and letting the excess liquid drain.

and transfer it to the container in which our cabbage will ferment.

Then repeat the same with the next batch of prepared cabbage and carrots.

Don’t be afraid that the autumn brine is salty - the cabbage will absorb as much salt as needed. Just try not to let it sit in the brine for too long. 3-5 seconds are enough for her.

Now you need to cover it with a plate or lid, on which to place a load - like, for example, here in the photo - a container of water:

We leave for 4 - 5 days at room temperature, during which time our cabbage should ferment and it should release lactic acid bacteria, which will preserve our delicious sauerkraut for a long time.

A prerequisite is to open and pierce with a stick 2-3 times a day to release accumulated gases so that it does not go out.

When the cabbage is ready, the container needs to be moved to a cold place, or rolled into jars, while filling it with brine so completely, as much as a slide, that there is no air left in the jar between the cabbage and the lid. And to the cellar.

You should not wash sauerkraut, no matter how salty it is, as it loses the vitamins and valuable minerals it contains.

And for the road, another classic recipe for tasty, crispy and juicy sauerkraut for the winter:

Of course, the best way to prepare sauerkraut at home is to ferment it in wooden tub or a barrel, which must first be thoroughly washed and scalded, it is advisable to put a layer of cabbage leaves on the bottom.

Eh! A good appetizer is sauerkraut.

And an anecdote on the topic:

Sauerkraut for the winter - classic recipes pickling delicious homemade sauerkraut

Sauerkraut for the winter - classic recipes for pickling delicious homemade sauerkraut Without sauerkraut, the table is empty! About the benefits of sauerkraut, especially homemade

Previously, cabbage was fermented only in wooden barrels, it was taken to the cellar and buried 40 cm into the ground. Today, such difficulties are not needed, because very tasty sauerkraut for the winter is obtained in ordinary 3-liter jars, in a saucepan or bucket. The recipe is simple and quick, just three days and the appetizer is ready.

Classic recipe for crispy sauerkraut in a 3-liter jar

Gone are the days when cabbage was fermented in tubs and wooden barrels. Modern housewives They prefer to ferment vegetables for the winter in simple 3-liter glass jars, which is very convenient in city apartments.

Ingredients:

2.5 kg white cabbage;
2 large carrots;
1.5 liters of water;
2 tbsp. spoons of sugar;
2 tbsp. spoons of salt;
bay leaf and peppercorns (if desired).

Preparation:

Pour water that has boiled in a kettle into the pan, add salty and sweet granules, and, if desired, add bay leaves and peppercorns. Let the brine cool.

For fermentation we take sweet cabbage, if the vegetable is bitter, then the appetizer will taste bitter.
Cut the vegetable into thin strips and place in a deep bowl.

Next we send the chopped on a coarse grater, mix everything thoroughly and transfer the vegetables into a three-liter glass jar.

We pour the brine at room temperature, but not hot, this can kill everything beneficial features ingredients used.
Fill the jar with brine right up to the neck and leave it open indoors for three days.

It is better to place the jar with the contents in a deep bowl, since during the fermentation process carbon dioxide will push the brine out, and it will need to be returned.
Also, cabbage should be pierced with a wooden stick twice a day to ensure a free outlet for carbon dioxide.

If the brine stops bubbling, it means the fermentation process is complete, the jar of sauerkraut can be closed and moved to a cool place.

This recipe makes the cabbage juicy and crispy and can be stored for up to 8 months.

A simple recipe for sauerkraut in a saucepan

If you want to ferment cabbage in a saucepan, it is important to choose suitable container. Enameled dishes without chips or cracks are suitable for fermentation. Concerning aluminum cookware, then opinions differ here, some advise fermenting vegetables in aluminum, others are against it.

You can ferment vegetables in a saucepan classic version or take note interesting recipe With .

Ingredients for recipe 1:

6 kg of white cabbage;
7 carrot roots;
bay leaf and allspice to taste;
420 g table salt;
210 g sugar;
7 liters of water.

Preparation:

The first thing you need to do is prepare cold brine. To do this, pour 7 liters into a saucepan and bring to a boil. Then add salt and cook the brine for 5 minutes until all the grains dissolve.
Pour shredded cabbage and carrots grated on the coarse side into a large bowl, mix everything thoroughly with your hands.

Transfer the vegetables to the pan, alternating them with bay leaves and peppercorns.

Fill everything with cooled brine, cover with whole cabbage leaves, place a plate and put pressure so that the brine protrudes above the plate.

We leave the pan with the contents indoors and after five days we taste the sauerkraut.

Ingredients for recipe 2:

3 kg cabbage;
large carrot root;
2 tbsp. spoons of honey;
3 dessert spoons salt;
5 black peppercorns.

Preparation:

Place shredded cabbage and grated carrots into a saucepan, add salt and peppercorns and mix.
Place a plate on top, put pressure on it and leave the pan with its contents indoors for 48 hours. Every day we pierce the vegetables with a sharp stick so that gases escape and be sure to remove the foam that appears on the surface, as harmful bacteria accumulate in it.
Then pour the brine into a bowl, stir honey in it, return it to the vegetables and keep the cabbage warm for another two days.

Place the finished snack in jars and store in a cool place.

Sauerkraut in a bucket without salt and sugar for the winter

To get crispy you need to take medium-late or later varieties cabbage with uniform color, dense heads and rough leaves. Loose forks with green leaves are not suitable for sourdough. You can ferment cabbage without adding salt, sugar and even without water; this method will take more time, but the snack will be much healthier.

Ingredients:

6 kg cabbage;
2 kg carrots;
several bay leaves and cloves;
100 g dill seeds.

Preparation:

Shred the cabbage and grate the carrots. Mix the chopped vegetables with dill seeds, knead them well and put them in an enamel bucket. We try to pack the ingredients more tightly.
Place a flat plate on top of the vegetables and place a weight of 15 to 20 kg under pressure so that the appetizer releases its juice faster. And as soon as this happens, you can change the heavy oppression to a load weighing from 2 to 3 kg.
After three days we remove the load, and after 5 hours we taste the snack.

It is better to place fermented cabbage without salt in glass jars and place it in a cool place. You can leave the snack in a bucket under a load, but every day the cabbage will become more sour.

Georgian sauerkraut with beets

Many people believe that sauerkraut for the winter is an original Russian dish, but in fact, it has been fermented in other countries since ancient times. Among all the recipes, the Georgian version deserves special attention. Cabbage is fermented together with beets, and the end result is juicy and bright in appearance.

This appetizer can diversify both everyday and holiday tables.

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Ingredients:

3 kg cabbage;
1.5 kg of raw beets;
150 g celery (greens);
100 g garlic;
2 pods hot pepper;
100 g cilantro;
90 g salt;
2.3 liters of water.

Preparation:

For those who don't love too spicy ambassador, you can also add seven cloves to the recipe and allspice, 20 g of sugar and two bay leaves (the ingredients are presented per liter of water).
Remove old leaves from cabbage forks and cut each head of cabbage into several pieces.
Peel the beets and cut the root vegetable into thin slices.
Divide the garlic cloves in half. There is no need to grind it finer, this is how it can transfer its taste to the brine and remain suitable for consumption in the finished snack.
Remove seeds from hot peppers and cut into slices.
Finely chop the green cilantro and celery.
Now we move on to the brine; to do this, dissolve the salt granules in boiling water; the brine must cool. If you need to add other spices to the brine, add them along with salt and cook for 5 minutes.
To the bottom enamel pan lay out a layer of beets, then lay them out, again beets and so on until all the chopped vegetables are gone, the last layer must be beets so that the cabbage is evenly colored beautiful colour. Approximately in the middle, the cabbage layer should be sprinkled with a mixture of garlic, herbs and hot pepper.
Fill the contents of the pan with cooled brine, place a plate with a load on top and leave the cabbage to ferment in a warm place for 5 days.
Every day we pierce the vegetables with a sharp fork so that carbon dioxide can freely escape from the cabbage.

As soon as the foam stops appearing and the brine becomes transparent, it means the cabbage is ready, put it in jars and put it in a cooler place.

Recipe for crispy sauerkraut in a barrel for the winter

Sauerkraut in a barrel is a pleasure that you get not only from eating it ready-made snacks, but also from the fermentation process itself. For starter culture, you can take a barrel made of oak, linden or cedar, and, of course, find suitable recipe(with photo) pickling.

Ingredients:

46 g white cabbage;
4 kg carrots;
1 kg coarse salt(without iodine).

Preparation:

We scald the barrel with boiling water and it is better to do this twice.
Using a shredder, chop the cabbage and carrots, add them to a large bowl, add salt and mix with your hands until the cabbage releases juice.
Cover the bottom of the barrel with whole cabbage leaves and add the vegetables along with the juice, securing them with a good weight.
We leave the cabbage to ferment in a warm room, remove the load every day (twice), pierce the vegetables so that the gas escapes and the appetizer does not turn out bitter.
As soon as intensive fermentation stops, the barrel of cabbage must be moved to the basement. In 10 days the cabbage will be ready. How to ferment cabbage oak barrel you can watch it on the video.
You can store fermented cabbage in a barrel in the basement, but once a week you need to check the barrel with its contents and remove mold so that the snack does not spoil.

You can ferment cabbage in a barrel not only with one carrot, but also very delicious cabbage made with cranberries, apples and caraway seeds.

Spicy option

Today there is different variants how to ferment cabbage. One of popular recipes is an option savory snacks. Here cabbage can be fermented with vinegar alone or with the addition of mustard.

Ingredients for recipe 1:

forks of white cabbage;
1 tbsp. spoon of sugar;
1 tbsp. spoon of salt;
2 tbsp. spoons of vegetable oil;
2 tbsp. spoons of vinegar;
head of garlic;
2 carrots;
hot pepper pod.

Preparation:

Cutting cabbage large pieces, grate the carrots, hot pepper cut into slices and chop small pieces cloves of garlic.

IN glass jar Lay out the prepared ingredients in layers and start with cabbage.
To make the brine, add salt, sugar, oil and vinegar to the water. Boil the mixture and immediately pour it over the vegetables.

The cabbage will be ready in a day; store the appetizer in a cool place.

Ingredients for mustard recipe:

3 kg of white cabbage;
3 carrots;
3 onions;
250 ml vegetable oil;
1 tbsp. a spoonful of mustard;
200 ml vinegar;
180 g sugar;
1.5 tbsp. spoons of salt.

Preparation:

Shred the cabbage and grate the carrots for Korean salads, cut the onion into thin quarters.

Place all the chopped vegetables in a deep container and mix.
Pour oil and vinegar into a separate bowl, add salt, sugar and mustard, stir and heat the marinade for 5 minutes.

Pour the hot mixture over the vegetables, stir and leave for 2 hours, during which time the contents of the container need to be mixed several times. Afterwards, put the snack into jars and move it to a cool place.

The cabbage can be served the next day, but it is best to let it sit for two days to get the best flavor.

Korean style in a 3 liter jar

Korean cuisine is ready to offer many recipes for pickling cabbage, because each province of this country has its own traditions and cooking secrets vegetable snack. It is important to note that white cabbage varieties are not suitable for pickling cabbage, because leaf varieties of cabbage, which we call Chinese cabbage, are popular in Korea.

Ingredients:

1 kg Chinese cabbage;
5 cloves of garlic;
3 tbsp. spoons of salt;
150 g daikon;
3 sweet peppers;
slice fresh ginger(a teaspoon of dried);
50 g green onions;
2 pods of hot pepper (2 teaspoons of dry ground);
2 teaspoons sugar;
2 teaspoons ground coriander.

Preparation:

In two liters hot water stir in 5 tablespoons of salt and cool.
Cut the Chinese cabbage into four parts, put it in a deep container, pour saline solution and keep it under pressure for 5 hours.
Then we remove the oppression and swap those parts of the cabbage that are at the bottom of the container with the top ones, put the oppression back on and leave for 8 hours.
Afterwards, take out the salted cabbage and rinse with water.
Now we take the daikon, peel it and cut it into long thin slices or simply grate it for Korean salads.
Peel the hot and sweet peppers from seeds, cut them into pieces, place them in a blender container and grind to a puree consistency.
Chop the garlic cloves with a sharp knife or pass through a press.
Use a sharp knife to chop the ginger if you are using fresh plant root.
Combine all ingredients into deep container, add a spoonful of salt, the same amount of sugar and coriander to them. Let the mixture sit for about an hour.
Then grate each piece of Chinese cabbage spicy mixture and place it tightly in a jar or any other glass or ceramic container.
Depending on the room temperature, the fermentation process can last from two to five days.

Store the finished Korean snack in a cool place for three weeks.

You can ferment cabbage different ways, you just need to choose the right day. If you believe folk signs, then it is correct to ferment cabbage only on the waxing moon and only on those days of the week that have the letter “R” in their name - these are Tuesday, Wednesday and Thursday, except Sunday. But, the main thing is to choose cabbage suitable for fermentation - these are the varieties caught by the first frost.

Hello. Today the focus will be on recipes for very tasty and crispy instant food. This salad is especially popular because it is healthy and has summer freshness. It is also easy to prepare and serve excellent preparation for the winter.

To cook this dish you need to use white cabbage varieties, and also take only dense and strong heads of cabbage. Of course, all the rules and advice do not end there. Although fermentation is not a difficult process, some conditions must be met. Therefore, read the post to the end, then you will learn all the tricks and subtleties. 😉

Let me remind you that white cabbage prepared in this way goes perfectly with all main dishes, be it with mashed potatoes or, and maybe with smoked meats.

I would also like to draw your attention to the fact that the cooking procedure is the same in almost all recipes, since the whole process boils down to simply chopping vegetables, adding spices or brine and waiting for the time of readiness.

First of all, I want to offer you traditional way cooking. Usually it includes a minimum of products in the composition. In addition to carrots and salt, I suggest supplementing the ingredients with black pepper and cumin.

For fermentation, do not use too early varieties, as such preparations are poorly stored.

Ingredients:

White cabbage - 1 kg;
Carrots - 1 pc.;
Salt - 1 tbsp. spoon;
Sugar - a pinch;
Black pepper - a pinch;
Cumin - a pinch.

Cooking method:

1. Take a good thick head of cabbage. Rinse and dry it. Then chop the vegetable into thin strips. Peel and rinse the carrots, grate them.

Choose only white cabbage, which is suitable for winter storage. Summer fork with green leaves will not work, otherwise bitterness will appear after fermentation.

2. Add salt and sugar to the chopped vegetables.

Use coarsely ground and non-iodized salt.

3. Now mix everything well and press the mixture a little with your hands so that the juice appears. Vegetables should be slightly salted to taste.

5. Place the resulting mixture tightly in a clean jar. And place a weight on top. This is necessary so that the cabbage is well pressed and completely drowned in its own juice.

6. Leave the workpiece at room temperature, placing it on a saucer. In this case, pierce the contents with a wooden stick 2 times a day.

Piercing the cabbage to the very bottom is necessary to allow accumulated gases to escape.

7. Usually, the speed of its preparation depends on how thinly the cabbage is cut. But usually on the second day the appetizer can already be served.

Usually, when serving, the salad is poured with vegetable oil and sprinkled with onions or green onions.

Recipe for sauerkraut for the winter (in a 3 liter jar with pepper)

In order to diversify the salad, I suggest adding sweet bell peppers in addition to white cabbage and carrots. This snack always turns out bright and sends us back to summer!

You will need for a 3 liter jar: 2 kg of cabbage; 1 PC. carrots; 2-3 pcs. bell pepper; 3-4 bay leaves; 10-15 pcs. hot peppercorns; 6-7 pcs. allspice; 1 PC. carnations; 2 tbsp. spoons of salt.

By the way, the dish will be ready to eat in 3 days.

Making cabbage with beets according to my grandmother's recipe

The following option is also a popular way of fermentation. When beets are also salted with cabbage. Thanks to the addition of beets, vegetables receive a rich, bright color and unsurpassed juiciness.

If the fork has bad and damaged leaves, do not use them when chopping.

Ingredients:

Beetroot - 1 pc.;
Cabbage - 1/2 pcs.;
Carrots - 1/2 pcs.;
Salt - 1 teaspoon;
Sugar - 1 tbsp. spoon;
Bay leaf - 3 pcs.;
Cloves - a handful;
Allspice - a handful.

Cooking method:

1. Chop the white cabbage forks into strips and crush them with your hands.

2. Then add grated carrots and beets. First, peel and rinse the vegetables.

3. Mix everything well, add salt and sugar. Press again with your hands until the juice appears.

4. Take a clean jar and place half of the spices (peppercorns, cloves, bay leaf) on the bottom.

5. Now press the vegetable mixture tightly down to half the jar and add the remaining spices again.

6. Tamp down the cabbage again and place the press on top. Place a saucer under the container itself. Cover everything with a clean towel and leave at room temperature for 3-4 days. Don’t forget to pierce the contents with a wooden stick every day to release the bubbles that form during fermentation.

7. After 3-4 days, the appetizer is ready to serve. The result is a very bright and aromatic dish.

Crispy and juicy sauerkraut in a day without vinegar

So we got to the classics of the genre. Probably, the recipe described below in the photo is familiar to everyone using this method. white vegetable every housewife prepares. Let's remember this cooking option again.

Wooden and glass containers are best suited for fermentation. However, aluminum and plastic utensils can also be used.

Ingredients:

Cabbage - 3 kg;
Carrots - 300 gr.;
Sugar - 1 teaspoon;
Salt - 3 tbsp. spoons.

Cooking method:

1. Wash the forks and remove bad leaves. Now chop coarsely using a special grater or a sharp knife.

It is desirable that the strips are the same size.

2. Now wash and peel the carrots, grate them on a coarse grater. You can also cut the carrots into thin strips.

3. Combine the vegetables with each other, mix well. Then add salt and sugar. Rub the mixture with your hands to form juice.

4. Next, transfer the mixture into a clean jar, while compacting the vegetables tightly. Cover the top with gauze and leave at room temperature for a day. In the morning you need to pierce the workpiece with a wooden stick. And leave until evening.

5. If you are preparing an appetizer to eat right away, then in the evening pierce the contents again and serve.

If you want to prepare for future use, then repeat the procedure with piercing for another 3 days. In this case, also leave the container with cabbage at room temperature and cover with gauze. And then close the lid and store it in the basement or refrigerator.

Pickled cabbage in large pieces and with garlic. Instant recipe

But the fastest and very delicious way preparations. This dish can be prepared at any time of the year, and the resulting salad will always be in demand.

The best temperature for the fermentation process is from 17 to 25 degrees.

Ingredients:

Cabbage - 1 medium head;
Garlic - 6 cloves;
Carrots - 5 pcs.;
Dill - 3 umbrellas;
Zira - on the tip of a knife;
Oak leaf - 3 pcs.;
Seasoning for Korean carrots - 0.5 teaspoon;
Salt - 1.5 tbsp. spoons.

Cooking method:

1. Remove the top leaves from the head of cabbage and wash it. Chop the vegetable into large pieces.

2. The carrots need to be peeled and cut into large cubes.

3. In a large container, combine the vegetables and add all the herbs and spices indicated. Also add peeled and chopped garlic. Add a little salt to everything and mix thoroughly with your hands. Next, fill a 3 liter jar with the resulting mixture.

4. Now put 1.5-2 tbsp in the jar. spoons of coarse salt and pour in regular clean water. Cover the can nylon cover, but under no circumstances cover it tightly, otherwise the workpiece may “fly up”. In this state, leave the workpiece in the room for 3 days, place the jar on a saucer and pierce the contents deeply with a fork or spoon every 3-4 hours to release gas.

Usually, during fermentation, not much is formed nice smell. Don't be alarmed, this is how it should be.

After 3 days, the snack is ready. You can serve it for a meal or store it in the refrigerator.

Option for fermenting cabbage with honey and brine for the winter

The following technology is not familiar to everyone, but those who have already tried this technique no longer refuse such winter preparations. What's the secret? Add honey! Try it, it turns out great.

Ingredients:

Cabbage - 2 kg;
Carrots - 3-4 pcs.;
Cumin, bay leaf - to taste;
Water - 1.35 l;
Salt - 1 tbsp. heaped spoon;
Honey - 1 s. heaped spoon.

Cooking method:

1. Wash and dry the cabbage and carrots. Chop into thin strips.

2. Leave the resulting mixture for a couple of hours for the cabbage to settle. In this case, you don’t need to crush anything with your hands.

3. After time has passed, place the contents in the jar as follows: a layer of cabbage with carrots, a little cumin and bay leaf, again vegetables and spices, etc.

4. Now prepare the marinade. Pour clean water into a saucepan, add salt and honey. Place on low heat, stir everything and heat the liquid a little so that the honey and salt dissolve. Next, pour the vegetable mixture in the jar with warm, but not hot, brine.

5. Place the filled jar on a plate or baking sheet and leave overnight at room temperature. A tray is required, as the marinade will drain during the fermentation process.

In the morning, pierce the workpiece to release excess gas. Leave for another day, pierce again. Then we wait another day and pierce it again. After all the manipulations, our treat is ready!

Delicious sauerkraut with vinegar - a quick way to cook

Now I would like to invite you to watch a video about fermenting a vegetable in a saucepan. The result is a salad version.

At the same time, vinegar is added, so the fermentation process will occur many times faster.

On average, it takes 3 days to ferment cabbage, but with the method described below, the vegetables will be ready in 3 hours.

How to cook young sauerkraut

At the very beginning, I said that early varieties of cabbage are not very suitable for fermentation. However, young forks can also be used. Just do everything according to next recipe and try to eat a snack in the coming days.

In addition to carrots, you can add apples, beets, and zucchini to cabbage. As well as spices such as bay leaf, herbs and black peppercorns.

Ingredients:

Cabbage - 2 forks;
Carrots - 4 pcs.;
Water - 2 l;
Sugar - 1.5-2 tbsp. spoons;
Salt - 4 tbsp. spoons.

Cooking method:

1. Finely chop the cabbage into a deep bowl.

2. Grate the carrots and add to the chopped white cabbage.

3. Pour water into a saucepan and boil it. Add salt and sugar, wait until the bulk ingredients dissolve. Pour the resulting marinade over the vegetables and mix everything thoroughly.

4. Now cover the contents with a plate and install the weight.

5. After 5 hours, the fermentation process will begin. Therefore, pierce the contents several times with a fork. After a day, the dish is ready to eat.

Instant sauerkraut should be stored at a temperature of +1 degrees and below.

Sauerkraut: health benefits and harms

Well, at the end of today’s topic, I would also like to touch on the issue of benefits of this product. Thus, thanks to the natural fermentation process, the vegetable normalizes the state of the intestinal microflora and improves all digestive processes. More sour cabbage is able to consistently retain its entire mineral and vitamin complex for as long as 2-3 months. Cabbage also contains a large dose of ascorbic acid. Therefore, with regular use of the vegetable, immunity is increased and vitamin deficiency is prevented.

Of course, we should not forget that despite such positive and beneficial properties, not everyone can eat sauerkraut. Thus, its use is not recommended for people suffering peptic ulcer stomach and duodenum, gastritis, pancreatitis, hepatitis, cholecystitis, urolithiasis and other gastrointestinal diseases.

For those who suffer from flatulence, its use is also undesirable. If you are prone to edema or have kidney problems, then also refrain from taking an acidic product.

If you have no contraindications, then in order for sauerkraut to bring only benefit to the body and not harm, consume it 2-4 times a week, no more often.

I hope my information was relevant, and the recipes were in demand. That's all for me. Bye bye!