Gone are the days when vegetables were fermented in barrels and tubs for the winter. Modern housewives prefer pickling cabbage in small volumes, convenient for a city apartment. Today I will introduce you to simple recipes for preparing for the winter in glass jars. Each 3-liter can sauerkraut recipe is easy to prepare, affordable, and produces a delicious crunchy snack.

1. We thoroughly clean all vegetables, wash, dry, remove the stalk from cabbage, seed chambers from apples and peppers.
2. We chop the vegetables in any convenient way: cut the cabbage into thin noodles or large squares, three carrots and pumpkin on a regular grater or on a special one for Korean dishes, press the garlic through a crusher or cut into thin plates, cut the apples into thin slices, pepper into slices.
3. Berries of cranberries, lingonberries, dogwood wash and dry. The roots of horseradish, ginger are grated, the beets are chopped into cubes or three on a coarse grater. In the recipe, I indicate the weight of the already completely prepared chopped food.
4. We prepare all the dishes for working and storing the workpieces conscientiously - we wash them well, sterilize glass containers with the steam method or in a hot oven, scald the lids and containers for mixing vegetables with boiling water, scrape out wooden pushers and sticks for puncturing the vegetable mass.

Now let's get down to business. I give all the ingredients based on the volume of a three-liter can. Simple recipes for salting cabbage for the winter on a 3-liter jar must be used in household so that this affordable vegetable is on your table all winter.

The classic sauerkraut recipe for the winter

First, let's try the easiest way to ferment.

What will we take:

• 3 kg of cabbage (finely chopped);
• 300 g chopped carrots (three on a coarse grater);
• 3 tbsp. l. salt without a slide;
• 0.5 tsp each. dill and caraway seeds (both fresh and dry herbs are possible);
• 4 peas of white and black peppers.

Put the prepared vegetables in a clean bowl.

1. Mix, rub with hands until juice appears.
2. Add salt and mix again vegetable mix.
3. Into the clean glass jar let's throw in some of the spices, put the grated cabbage, let's get smart with a crush.
4. When the jar is half full, put in the remaining spices and repeat everything again, crushing and lightly ramming the vegetables.
5. We will not fill the jar to the very top, we will leave space for the juice, which will surely stand out and even overflow over the edge of the jar.
6. We place the jar in a container so that the overflowing juice collects there, fermentation should take place in a warm place for 3-4 days.
7. The contents of the jar must be periodically pierced with a long wooden stick to release the accumulated gas, and observe that the vegetables are covered with brine, otherwise the reproduction of extraneous microflora will begin.

When the fermentation process is over, close the jar with a lid and put it in the refrigerator. Bon appetit, everyone!

Note to the hostess: One tablespoon includes 25 g of salt without a slide, 30 g - with a slide; one tablespoon contains 20 g of sugar without a slide, 25 g - with a slide.

Crispy sauerkraut with water

Do you want to enjoy crispy sweet and sour cabbage, sauerkraut own juice- take advantage of this simple recipe without salt and sugar. So, I am bringing to your judgment a recipe for sauerkraut crispy cabbage with water in a 3-liter jar.

What will we take:

• 3 kg of cabbage noodles, chopped (coarsely chopped with a knife);
• 300 g of sweet chopped carrots (on a coarse grater, we take sweet varieties);
• 0.5 tsp each. ground seeds of dill, caraway seeds;
• 3 bay leaves;
• A handful of lingonberries (we take fresh berries);
• 3-4 small sour apples;
• 1 liter of spring or purified water.

Mix vegetables in a bowl, grind well with your hands so that juice appears. At the bottom of the jar, place a third of the spices and apple slices, then put the cabbage-carrot layer - a third of the volume of the jar, again spices and apples, and so fill the jar to the shoulders.

We heat the water in a saucepan or kettle to a hot state, pour it into a jar, put a load to crush the vegetable mixture. The fermentation process will take at least 5 days, all this time we will periodically pierce the contents of the jar, releasing gas.

Then close the jar with a lid and put it in the refrigerator. Fragrant crispy cabbage will delight you with an unusual "bouquet" of tastes and sensations, but for "ripening" it needs to stand in the cold for 2 weeks.

Daily cabbage in a three-liter jar

Sometimes home gatherings happen very unplanned, and the hostess does not have enough time to cook salting according to all the rules. For such force majeure situations, there is a recipe for a lifesaver, daily cabbage. The recipe is simple and the result is no worse than the traditional one. I'll tell you how to cook everything quickly and tasty.

What will we take:

• 2.5 kg thinly chopped cabbage;
• 200 g of carrots (three per "Korean" grater);
• 2 tbsp. l. with a slide of salt;
• 6 tbsp with a slide of sugar;
• Half a faceted glass of vegetable oil (we take unrefined);
• Half a faceted glass of vinegar 9% (if vinegar is 3 or 6%, we recalculate the amount);
• 0.5 tsp. ground seeds of coriander, dill, caraway seeds;
• 3 bay leaves;
• 3 cloves (dry spice);
• 3 cloves of garlic, minced.

Put the chopped vegetables with garlic in a bowl and rub with your hands until juice appears. Fill the jar up to the shoulders, fill it with marinade, cover it with a lid, and leave it for a day.

For the marinade - boil water, dissolve salt and sugar in it, add spices, boil for 2-4 minutes, pour in vinegar and oil, let the marinade brew for 10 minutes.

In a day, our fast vegetable snack ready to serve, and believe me, its taste is no worse than long-fermented cabbage.

Sauerkraut with pickle

There are many recipes in my piggy bank interesting options blanks in three-liter cans, moreover, all the recipes are simple. Let me tell you how to make crispy appetizing cabbage without vinegar.

What will we take:

• 2.5 kg of coarsely chopped cabbage;
• 200 g of carrots, grated on a coarse grater (you can use the combine, if there is a suitable attachment);
• 2.5 tbsp with a slide of salt;
• 4 tbsp. l. with a slide of sugar;
• 0.5 tsp each. anise and dill seeds;
• 3 bay leaves;
• 1 liter of spring or purified water;
• A handful of dogwood berries (if not, do without berries);
• Ginger is a fresh root 4 cm long.

In this recipe, cut the cabbage into large squares, and carrots into long noodles.

1. Put all the vegetables and berries in a bowl, mix gently, add spices, mix again.
2. Prepare the filling according to the recipe - dissolve salt and sugar in water at room temperature.
3. Fill a 3-liter jar up to the shoulders with a vegetable mixture, without crushing it too much, fill it with brine, place the jar in a basin, put it in a warm place for fermentation.
4. We will periodically release gas by piercing the fermenting vegetables with a stick. Fermentation will take 3-4 days. As soon as the brine becomes transparent, you can close the jar with a lid and refrigerate.

The result will impress you: you get sweet and sour, aromatic, royal salting!

Sauerkraut with honey

Have you eaten cabbage, sauerkraut with pumpkin and honey? Let's share our recipes and prepare a jar of such unusual salting for the winter. So, sauerkraut recipe for a 3-liter jar with honey supplement.

What will we take:

• 3 kg thinly chopped cabbage;
• 200 g shabby yellow pumpkin;
• 3 green sweet and sour apples in slices;
• 2.5 tbsp. l. with a slide of salt;
• 2 tbsp. l. with a heap of a spoonful of honey;
• 1.2 liters of water;
• 0.5 tsp. anise seeds, black cumin;
• 2 bay leaves.

We place the chopped vegetables in a bowl, remember a little with our hands, mix with apples, spices and put them in a jar, crushing them with a crush, filling the jar up to the shoulders, leave room for the brine.

For brine:

1. Let's dissolve salt in boiling water.
2. Let us cool to a warm state.
3. Let's dissolve honey, mix well.

Pour the brine into the jar, cover it with a plastic bag and install a load that will fit in the neck of the jar - for example, a narrow bottle of water. The vegetable mass should be completely under the brine.

Fermentation will end in 3 days, we will periodically pierce the whole mixture of vegetables with a long stick to remove gas. We store the finished product in the cold.

Sauerkraut in a jar for 3 days

How to make a quick cabbage yummy in a jar so that it is tasty, aromatic, pleasantly crunchy and quickly eaten? Let's prepare such a salting according to the old, but proven recipe, our yummy will be ready in 3 days.

What will we take:

• 2.5 kg of finely chopped cabbage;
• 0.5 kg of chopped carrots;
• 1 red bell pepper;
• 2 tbsp with a slide of salt;
• 0.5 tsp anise seeds, dill, caraway seeds;
• 3 bay leaves.

Put some of the spices in the jar on the bottom, then - a layer of cabbage grated with salt, take it well with a crush. On this layer we put carrots, cabbage again, pepper rings and so fill the jar to the shoulders, crushing the vegetables with a crush, sprinkling with spices.

Cover the jar with a napkin, place it in a basin, and leave it to ferment in a warm place. We will periodically pierce the vegetable mass with a stick, allowing the gas to escape.

When the brine brightens, close the jar with a lid and put it in the refrigerator. The simplest and quick recipe salting cabbage for the winter on a 3-liter jar is ready.

Sauerkraut with horseradish and beets

I want to tell you the recipe for sauerkraut for a 3-liter jar with interesting additives. Such an appetizer will decorate any table, and its taste will not yield to its beautiful appearance.

What will we take:

• 2.5 kg of cabbage, cut into large slices;
• 200 g of beets, chopped into cubes;
• Grated horseradish root 15 cm long;
• 1 liter of spring or purified water;
• 2 tbsp with a slide of salt;
• 4 tablespoons without a slide of granulated sugar;
• 0.5 tsp each. dill seeds, black cumin;
• 5-6 peas of black and white peppers;
• 3 bay leaves;
• 5 cloves of garlic, cut into slices;
• Half a faceted glass of 9% vinegar;
• 1 tbsp. l. vegetable oils (sesame, mustard, hemp).

Put all the chopped vegetables in a bowl and mix well. Prepare the brine - dissolve the salt and sugar in boiling water, boil it, add the spices, boil it again. Put the vegetables tightly in a jar, crush them with a crush, fill the jar to the shoulders and fill it with hot brine.

In a warm place, vegetables will ferment for 3 days. Do not forget that you need to pierce the contents of the can, removing excess gas. Ready cabbage needs to be put into the refrigerator in time, otherwise grateful household members will eat it right at this stage. This is one of the best blanks for the winter with horseradish and beets.

Cabbage with cranberries - vitamin preparation

How not to prepare such a vitamin preparation! By its composition, it is a real storehouse of useful active substances. I highly recommend preparing it for winter consumption, when there is a lack of vitamins, and in order for the cabbage to crunch, we use brine.

What will we take:

• 3 kg of finely chopped cabbage;
• 200 g grated carrots;
• A handful of cranberries;
• 1 liter of spring water;
• 2 tbsp with a slide of salt;
• 10 black peppercorns;
• 3 bay leaves.

Put the prepared vegetables in a bowl and mix, grind until juice appears, add cranberries. Put the vegetable mixture in a jar up to the shoulders, crushing it with a crush.

Prepare the brine - boil the water, dissolve the salt and sugar in it, boil it, add the spices, boil it again, let the brine brew a little and pour it into the jar to the top. Cover with a napkin, put the cabbage with brine in a clean bowl and put it in a warm place.

We will periodically remove the accumulated gas by piercing the vegetable mass. The brine should brighten in 3 days, gas formation will stop. You can close the jar with a lid and put it in the refrigerator. All your relatives will be happy to eat such a vitamin, aromatic cabbage.

Sauerkraut with sugar

If suddenly you come across a not very juicy fork, do not be upset, we will use it too. For such a case, we have in stock a recipe for sauerkraut in 3- liter jar with sugar, we will cook it with brine, add sugar for taste, lemon for aroma.

What will we take:

• 3 kg of shredded cabbage;
• 200 g of chopped carrots (it is better to grate on a coarse grater);
• Half a lemon;
• 1 liter of spring or purified water;
• 2.5 tbsp with a heap of salt (stone, not fine "Extra" and not iodized);
• 6 tbsp with a slide of sugar;
• 1 leaf of canuper (balsamic tansy) or a sprig of mint.

Put the chopped vegetables in a bowl and mix, place them tightly in a clean jar.

1. For brine in water at room temperature, dissolve salt and sugar, put a canooper leaf or a sprig of mint, let it brew for 20 minutes. Canuper gives the pickles a subtle mint aroma, but you need very little of it, otherwise you will feel bitterness.
2. Stir the brine, pour the cabbage to the top, cover with a napkin, put the jar in a bowl and put it in a warm place.
3. We will release gas from the fermenting mixture for three days in a row. As soon as the brine becomes transparent, close the jar with a lid and put it in a cold place.

This cabbage can be served with vegetable oil and thinly sliced onions straight to the hot potatoes.

Note to the hostesses

If housewives make preparations in 3-liter jars, you need to remember how much to take for fermentation of the main ingredients:

1. Cabbage in a 3-liter jar fits 2.5-3 kg, depending on the degree of its compaction, a head of cabbage for pickling should weigh at least 3.2 kg, because the upper leaves and stump are removed from it.
2. The water for the brine must be taken in a three-liter jar - 1 liter for the cold method and 1.2 liters for the hot one, taking into account the evaporation of water during boiling.
3. Salt is taken in 1 tbsp. l. for 1 kg of cabbage, which means that 3 tablespoons will be spent on a three-liter jar.
4. Sugar is enough to take 6 tbsp. l. with a slide for a 3-liter can.
5. Spices are placed based on personal preference, but at least half a teaspoon of cumin or dill seeds, 2 bay leaves and 5 medium-sized garlic cloves in a three-liter jar of cabbage.

Very interesting to listen to experienced housewives, get to know their original recipes sauerkraut in a 3-liter jar, figure out for yourself in what proportions to take the main products - cabbage, salt and water.

The question is relevant for a city dweller, because not everyone has the opportunity to salt it in a barrel, and everyone needs vitamins in winter!

V sauerkraut there is a lot of vitamin C, and it is found not only in the cabbage itself, but also in the brine, as well as many trace elements, including potassium, so necessary for our heart. Cabbage vitamin C, being a powerful antioxidant, can inhibit the growth of cancer cells. And what is good, it can be stored in cabbage for a long time up to 7-8 months.

I know thanks to my mother, from childhood I helped her in the kitchen: in the fall, huge heads of cabbage were bought, all this was chopped into two knives and fermented in a large enamel bucket. The cabbage turned out to be wonderful - delicious, beautiful and crispy. All the women at the holidays found out the recipe for a wonderful cabbage from my mother. And the recipe is simple and trouble-free. We have been salt the cabbage not in a bucket, but in three-liter jars- it is convenient and not stressful, and the cabbage is always freshly cooked.

Well, let's get started

We need:

1 large head of cabbage

1 medium carrot

1 tbsp. spoonful of sugar

salt to taste

3 liter jar

Preparation:

Cabbage, wash, clean from integumentary leaves. Halve and chop finely.

We put it all in an enamel cup or basin - it all depends on the volume cabbage which you decided salt for the winter

Then we mash it with our hands (like dough) so that cabbage juice stands out,

and the cabbage will become translucent. At the same time, you need to salt the cabbage little by little - so it will be more convenient and faster to mash it.

Taste the cabbage all the time, I salt to taste - as a result, the cabbage should be slightly salted than necessary - the salt will then go away when the cabbage turns sour.

And so that the fermentation process begins, add sugar, a little about a tablespoon for the whole head of cabbage.

Peel and grate the carrots.

Attention! Put the carrots in the cabbage only when you are ready to put it in the jar - you don't need to crush the carrots together with the cabbage - it will be tasteless:

Mix gently

And we put it in the jar, periodically tamping it there:

When all the cabbage is stacked, it is necessary to put oppression.

I use a regular nylon cover as oppression - it is quite enough for such a volume:

Press the lid well, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, the cabbage will turn out to be loose and soft, but we need a dense and crunchy one.

So we finished salting cabbage for the winter, we got a full 3-liter jar:

But there was a lot of cabbage juice. Never pour it out!

Time consuming process salted cabbage for the winter is over, but that's not all!

She will be ready only in three days.

Our further actions are as follows:

Bank with salted cabbage put in a plate or in a cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that little jar of juice side by side on the table (everything will wander there too).

The cabbage will ferment at room temperature for 3 days.

All this time, you will need to free it from the formed gas - hydrogen sulfide - in the morning and in the evening - the smell is certainly not pleasant ... but bearable, the main thing is not to leave it in the cabbage. To do this, you will need to pierce it to the bottom with a thick knife - you will see and feel how the gas comes out. On the first day it will be a little, on the second more, and by the evening of the third day, the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - on the first day just press the lid and the gas will come out by itself. When you pierce the cabbage, you need to remove the lid, then put it back in the jar, because it will play the role of oppression.

If there is a lot of juice, pour it into a jar.

By the evening of the third day, sour juice is formed in this jar, and some kind of viscous and slimy - do not be alarmed as it should be.

We pierce the cabbage for the last time, "squeeze" all the hydrogen sulfide out of it, take out the "oppression", pour out the juice from a half-liter jar, close it with a nylon lid and send it to the refrigerator for storage.

That's all! Now you know how to salt cabbage for the winter in a jar !

By the way, in a day you will notice that the juice is well absorbed into the cabbage, so you should not pour the juice out of the can if it does not fit all, just let it stand in the refrigerator next to a 3-liter can and in a day or two you will send it there and send it otherwise the cabbage will not be so juicy and crispy.

Well, enjoy great taste sauerkraut, cooked with your own hands and be healthy!

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

Those who appreciate soft shades and do not like flavors that are too harsh will love the recipes without vinegar. Fans of spicier, flavored dishes will appreciate the sugar-free cooking options with brine, garlic and pepper. No one will remain indifferent to sauerkraut and will certainly 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 sauerkraut in a 3-liter can contains a minimum of ingredients. In addition to the most white-headed one, carrots are used, and from seasonings - only salt and sugar. The billet has a mild pleasant taste, does not taste bitter and retains its natural juiciness throughout the entire storage period.

Essential ingredients for a classic winter sauerkraut recipe

• cabbage - 3 kg
• carrots - 3 pieces
• salt - 1 tablespoon
• sugar - 2 tablespoons

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

Sauerkraut - Quick Classic Pickle and Vinegar Recipe

Following the advice of a classic recipe, you can quickly and without special efforts cook sauerkraut in vinegar brine. Ready homemade snack will be expressed spicy taste and light aroma. This product can be stored in the refrigerator for quite a long time and will be an excellent addition to meat, fish and potato dishes.

Essential ingredients for a quick preparation of sauerkraut in vinegar brine

• cabbage - 3 kg
• carrots - 3 pieces
• water - 5 l
• salt - ½ tbsp
• sugar - 1 tbsp
• table vinegar - 6 tbsp

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

1. Remove the top leaves from the head of cabbage, and finely chop the cabbage itself.
2. Rinse the carrots under running water, dry, peel and grate.
3. Place the processed vegetables in a bowl, stir gently, but do not crush. Then place the cabbage-carrot mix in jars and tamp well.
4. Heat water in a large saucepan, add salt and sugar and bring to a boil. When the liquid is bubbling, lower the heat level, add vinegar and boil.
5. When the crystals of salt and sugar are completely dissolved, remove from the stove and cool to room temperature.
6. Pour jars with cold brine and leave them on the kitchen table until morning. In the morning, pierce with a bamboo stick to release the accumulated gas and send it to the refrigerator for storage.

Crispy sauerkraut with pickle without vinegar - a classic quick recipe

The highlight of this method fast food sauerkraut in brine - no vinegar in the composition. Without it, the appetizer turns out to be more tender and practically does not have a sour taste. Another accompanying ingredient, chopped garlic, gives the dish a spicy pungency and a pleasant, memorable aroma.

Essential ingredients for a quick way to ferment cabbage in brine

• cabbage - 3 kg
• carrots - 4 pieces
• garlic - 4 cloves
• Bay leaf- 4 things
• black peppercorns - 6 pieces
• water - 1.5 l
• salt - 2 tablespoons
• sugar - 2 tablespoons

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

1. For brine, pour water into a deep enamel pan, bring to a boil over medium heat, add sugar and salt, stir, reduce the heating level to a minimum and cook, stirring regularly, until the crystals dissolve completely. Then remove from the stove and cool to room temperature.
2. Remove the outer leaves from the cabbage, cut the head of cabbage into several parts, cut the stump, and finely chop the remaining parts.
3. Rinse the carrots in running water, dry, peel, coarsely grate, combine with kaputa and mix.
4. Pass the garlic through a press or chop it very finely and add to the cabbage and carrot mass.
5. Then put the vegetable mixture in a clean jar, layering with bay leaves and peppercorns. Tamp down firmly so that the maximum amount is included.
6. Fill the jar with cool brine so that it completely covers the cabbage. Cover the top with a wide bandage folded several times and leave at room temperature for 3 days. Pierce from time to time with a sharp bamboo stick, creating a place for the resulting gases to escape.
7. After the time has elapsed, wipe the jar of cabbage with a napkin, seal with a plastic lid and send it to the refrigerator for storage.

The classic recipe for instant sauerkraut in a jar without vinegar

Cabbage, fermented in a jar without vinegar, turns out to be moderately spicy and salty. Aromatic caraway seeds and ground coriander add bright flavors to the dish. Included in the recipe bell pepper provides the necessary juiciness and gives outward appearance homemade snacks are attractive beautiful look.

Essential ingredients for making sauerkraut without vinegar

• white cabbage - 3 kg
• carrots - 3 pieces
• bell pepper - 2 pieces
• salt - 4 tablespoons
• cumin - ½ tsp
• sugar - 1 tbsp
• ground coriander - ½ tsp

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

1. Rinse the cabbage, dry it, remove some of the top sheets, and finely chop the remaining head of cabbage.
2. Wash, peel and grate the carrots.
3. Remove the stalk and seeds from the pepper, chop the pulp into strips.
4. Put all the processed ingredients in a deep container, sprinkle with salt, coriander and caraway seeds, and then knead with your hands to distribute the spices evenly.
5. Fill a clean, sterilized jar with the vegetable mass, trying to tamp the vegetables as tightly as possible. Pour the released juice there.
6. Place the container with the cabbage in a rimmed bowl and leave for 3-4 days. During this time, the snack will ferment well and become suitable for eating.
7. After the allotted time, seal with a plastic lid and refrigerate.

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

Cabbage fermented for the winter in a barrel is considered a classic Russian dish and has a pronounced pungent and sour taste. Making such a blank at home is not difficult. The main thing is to provide it with suitable storage conditions in the future. Otherwise, the appetizer will turn sour and moldy, and all the efforts of the hostess will go down the drain.

Required ingredients for preparing sauerkraut for 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

1. Remove the top green and spoiled leaves from the heads of cabbage, cut out the stumps, rinse the pulp and chop into strips.
2. Wash the carrots in running water, peel and grate. You can use a Korean carrot grater if you like.
3. Rinse, dry the apples, remove the stalk, cut the peel, remove the inner seed pod and cut into cubes.
4. Sprinkle the bottom of the salting barrel evenly rye flour... Line the cabbage leaves on top. Then place cabbage, carrots, berries and apples in layers. Tamp each tier tightly and sprinkle it with salt and caraway seeds.
5. When the barrel is full, cover the contents with thoroughly washed cabbage leaves, then put a piece of pre-boiled cotton cloth and a carefully washed wooden circle. Place the load and place the container in a dry room with an average air temperature of + 15 ... 22 degrees.
6. After 2-3 days, the fermentation process will enter the active phase. After that, leave the cabbage for 10-15 days. To prevent gases from escaping and the workpiece not to taste bitter, regularly pierce the surface with a bamboo stick.
7. Any foam generated must be removed.
8. When the cabbage is ready, move the barrel to a colder place (optimum temperature 0 ... + 3 degrees).
9. At long-term storage make sure that cabbage is always completely covered with brine. If mold appears, remove it immediately. Wash the cloth and wooden circle from time to time and rinse with boiling water to maintain cleanliness in the barrel.
10. Serve cabbage on the table in a beautiful container, season with vegetable oil, onions or sugar.

Cabbage, sauerkraut in a bucket without sugar - a classic recipe for the winter with a photo

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

Essential ingredients for fermenting cabbage without sugar

• cabbage - 6 kg
• salt - 100 g
• black peppercorns - 10 pieces
• bay leaf - 2 pcs

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

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

We offer a recipe for sauerkraut for a 3 liter jar - the same volume that is quite enough for a family to heartily enjoy a fresh vitamin dish and not get tired of it. With cranberries and beets, in Korean and Georgian style: the dish is easy to prepare every week and enjoy the variety. We will reveal the secrets of cooking delicious, spicy, crispy sauerkraut.

Sauerkraut - primordially Russian dish... You will not find it abroad, no matter how much you look in supermarkets. But in Russia it has been eaten for many centuries, and it was cabbage that remained the main source of vitamins in winter: when cooking and stewing, "cabbage" useful material are destroyed, and when fermented, on the contrary, they rapidly multiply. And it is stored perfectly.

For information: vitamin P (namely, he is considered the main protector of the human immune system) in sauerkraut becomes 20 times more than in raw.

Let's move from words to deeds. We will learn to ferment cabbage so that it does not taste bitter and remains crispy for a long time.

Loose porous cabbage heads are not suitable for fermentation; the head of cabbage should be dense; it is preferable to choose late varieties: they have more sugar, which speeds up the fermentation process; cabbage should have dense glossy leaves without thick veins.

For the starter culture (based on 2 liters), prepare:

• Slava cabbage forks weighing 2-3 kg;
• medium carrots - 2 pcs.;
• salt - 3 tbsp. l;
• a teaspoon of dill seeds (cumin);
• black pepper;
• lavrushka (optional).

First, chop the cabbage. Our task is to make it as thin as possible: thick pieces will salt out much longer and the taste will be worse. You can make your work easier if you divide the head of cabbage into four parts with a sharp knife, and cut each quarter separately. We grate the carrots. Add salt to the cabbage. The calculation here is simple: for 1 kg of cabbage, it is important to put one tbsp. l salt without a slide.

You need to buy simple sourdough salt; it is important that it is large: extra will not work.

Now it is important to rinse the cabbage with salt so that it releases some juice. Add carrots to the cabbage. It is dangerous to put a lot of carrots. It will not only add unnecessary sweetness, but also give the cabbage a bad "soapy" structure. Sprinkle vegetables with cumin seeds, add pepper and lavrushka if you like them.

Wash the glass jar thoroughly, clean it with soda, scald it with boiling water. We fill a glass jar with cabbage, and ram it with force. The jar should be filled up to the shoulders, but there should be room for the cabbage juice. Now we cover the jar with a lid (preferably a nylon one with holes), and keep it in the room for three days. Light bubbles that appear on the surface and light foam will tell us that the process has begun.

In case the variety turned out to be low-yield, you can always add a little boiled salted water to the jar; it is important that the cabbage is completely submerged in the brine.

Every day we pierce it with a long stick (you can from the land): this way bubbles of hydrogen sulfide and carbon dioxide will come out. Forget to pierce: the cabbage will turn out to be bitter. Two or three days and you need to put it in the refrigerator or on the balcony. The appetizer is ready!

This simple recipe is considered a classic. From time immemorial, mothers and grandmothers have been cooking on it. He will never let you down, the cabbage always turns out delicious. It is best served with onions, aromatic sunflower oil and boiled potatoes. This is so tasty dish that no addition is required. And yes - do not forget to cook sour cabbage soup with cabbage. For winter, the dish is fabulous!

Recipe for cooking in brine for the winter

Cabbage in a 3-liter jar can be cooked in brine: the recipe helps out when there is no time to wait, but you really want cabbage. In this case, you do not need to press by hand, because the marinade will add moisture to the dish.

The ideal temperature for the fermentation process is 20-21 degrees; if the temperature in the room is lower, it will take longer to ferment, and in a too hot room, cabbage can become slimy.

We act in stages:

1. We cut white cabbage and rub the carrots.
2. For one and a half liters of water, add a couple of tablespoons of salt, a little sugar or honey.
3. We tamp the vegetables, fill them with marinade.
4. If desired, put bay leaves, allspice or black peas between the layers of cabbage.
5. We cover the jar with a lid.
6. It is necessary to leave the jar warm for 2 days and a couple of times a day it is important to pierce it with a wooden stick, releasing carbon dioxide.

The last stage is to rearrange everything on the balcony and eat, sprinkling with fragrant sunflower oil.

Crispy cabbage in a 3 liter jar

Fermenting crispy cabbage for the winter with a slight horseradish flavor is just elementary!

We shred the vegetable in the same way as in the classic recipe, but with the difference that we will grind cabbage and carrots with our hands at the same time until the juice is abundant. Now we fill a clean three-liter jar, tamping the vegetables tightly with our fist. The jar must be filled up to the "shoulder". Put vegetables on top cabbage leaf of a size that covers the entire surface.

Sprinkle everything generously with coarse rock salt. Fill with boiled water so that the water covers the surface of the vegetables a little more than a finger thick. We put the jar on a plate: if the juice starts to escape during fermentation, the table will not get dirty. We leave it on the table for two days. After 48 hours, foam will begin to appear and it is important to remove it.

We will also pierce the cabbage with a stick several times to the very bottom of the can, freeing it from excess carbon dioxide. Finished cabbage has a pleasant sourness, and how crunchy it is! We enjoy the dish as a salad or a side dish for meat - it is just perfect for any meat dish with pork, remaining a gastronomic classic.

Sharp option

Spicy cabbage is a favorite snack for males. And few people know: in the East, it is extremely popular. In supermarkets in Egypt, specific cabbage is sold, pickled in pieces or whole (it all depends on the size) in a company with other vegetables: beets, green beans, carrots, chili peppers.

We will prepare an option for hastily... To do this, add one red hot pepper, cut into slices, to the mixture of chopped cabbage and carrots. It is better to clean the seeds, otherwise the pungency will literally "go off scale" and the cabbage will turn into "gouge out the eye".

Pour a liter of boiled water into a jar, add a generous pinch of rock salt and leave it warm until the fermentation process begins. After that, we wait a couple more days and remove the container in the cold.

Georgian style with beets

Georgian cuisine is famous not only for khachapuri and kharcho. Georgians have a national snack that is known all over the world, but it is easy to repeat. This is cabbage, sauerkraut with beets, spices and herbs.

Prepare a medium-sized forks of cabbage, three beets, two carrots, hot chili, garlic (you can do a lot!), a bunch of cilantro or celery (or both), salt, sugar, vinegar and drinking water. Of the spices, bay leaves, black and allspice peas, salt and sugar to taste are useful.

We prepare an appetizer like this:

1. We cut the cabbage in random order into pieces, in no case dismantling it into leaves. To do this, divide the surebets into quarters, and each of them into three more parts.
2. Chop the beets into slices (or three on a coarse grater), cut the carrots into thin rounds, and turn the garlic cloves into slices.
3. Put cabbage moths, beets, carrots and garlic in a bowl, you can put everything in any order.
4. Cut hot peppers into slices and add to vegetables.
5. Chop the greens coarsely or put the whole bunch - it will still give its aroma to the cabbage.
6. Pour everything with hot marinade made from water, spices, sugar, salt and vinegar and leave it under pressure for exactly one day.

After a day, we put the appetizer in a jar and put it in the refrigerator. The result will be a delicious, spicy dish, appropriate for any feast, especially if served with hot potatoes.

Pickled cabbage with vinegar

Pickled cabbage with vinegar comes out spicy and spicy, somewhat reminiscent of the Korean version (read the recipe below). At the same time, it is really possible to significantly simplify the process if you add a little vinegar essence diluted in water.

To prepare pickled cabbage with vinegar, fill a jar tightly, and then pour in one and a half liters of water with a teaspoon acetic acid... Leave to marinate for a day and take a sample. It is better to add a little sugar to such cabbage, then the taste will turn out to be harmonious and piquant.

Korean style in a 3-liter can

Korean salads are a hit on every table. They are eaten first and are especially great when cooked on their own. Korean cabbage is easy to prepare from any kind - white cabbage, cauliflower, Peking cabbage and even red cabbage: every time the taste will be delicious. It is allowed to cut cabbage as your heart desires, even in slices, even in strips, there is only one secret - in a special marinade.

Also for cooking we need a pod of red hot pepper, garlic, and, ideally, a special set of spices (it is sold in supermarkets and shops with goods from Asia).

We act in steps:

1. Cut the cabbage into small pieces.
2. On a long grater, three a couple of carrots.
3. Cut hot peppers into rings.
4. Heat in a frying pan vegetable oil(100 ml).
5. As soon as the smoke appeared, we remove the oil from the fire and put the spices in it.
6. Put cabbage and grated carrots in layers in a bowl.
7. Add garlic cloves and red pepper rings.
8. Fill with hot vegetable oil.
9. Add a tablespoon of vinegar 9% (more if you are a sour lover).
10. Let's cover everything with a small plate, put the load on top.
11. We keep it warm for 10 hours.
12. We transfer to any glass container and put away in the cold.

The Korean snack, thanks to the vinegar, does not spoil for a long time. If you cook it at the end of January, then the dish is suitable for a treat on March 8th.

How to ferment cabbage for the winter in your own juice?

It is easy to ferment cabbage in your own juice if you do not add boiled water to the mixture of carrots and cabbage, but leave it to infuse and wait until the component itself releases a lot of juice. The recipe is very simple and completely repeats classic version, although in this case you will have to crumple it with your hands more diligently. We crumple and repeat the sequence from the first recipe.

Cabbage juice from cabbage pickled in its own juice is an excellent remedy for skin whitening; and it also heals the gastric mucosa and you can safely drink it on an empty stomach.

Be careful: it is important to watch the cabbage in its own juice carefully, not allowing it to ferment. The fermentation process has barely begun, you need to wait a day and put it in the cold, otherwise it will oxyderate.

Hot way

Hot pickled cabbage is a kind of variation winter salad... Its great advantage is the speed of cooking. Made in the evening, and the next day serve it for dinner, for example, as an addition to peas or chicken soup... The appetizer perfectly sets off freshish thick soups... She can also be a great ally. stewed potatoes: for such a feast, sometimes you don't need meat.

There are no difficulties. We cook everything as in the classic recipe. Put a few cloves of garlic just between the layers of cabbage. It remains to pour hot brine.

For the correct marinade observe proportions:

• salt and sugar - 2 tsp each without a slide;
• vinegar 9% - 3 tbsp. l. (a little more if you like a spicy taste);
• 50 ml of vegetable oil;
• litere of water;
• you can add any spices to taste.

Boil water on the stove, season with salt, sugar, add vinegar and vegetable oil. Pouring in hot brine in a jar of cabbage. We cover loosely with a nylon lid. We leave it on the kitchen table. After a few hours we take a sample - you should like the spicy and spicy cabbage.

Kvassim with cranberries

Crunchy cabbage with cranberries used to be served all the time. This is a real vitamin bomb: both cranberries and cabbage are simply champions in terms of vitamin C. We need no more than 150 g of cranberries for one 3-liter jar. By the way, it is quite possible to take not fresh, but frozen berries - the cabbage will not lose from this.

An important ingredient in the recipe is natural honey; it needs to be put 3 tbsp. l; you will hardly feel the sweetness, but the taste of sauerkraut will become much richer.

1. Thinly chop the cabbage, three carrots.
2. We crumple cabbage and carrots on a cutting board (preferably a wooden one).
3. We put cabbage and cranberries in a jar in the following sequence: a layer of cabbage and carrots, a layer of berries, a layer of cabbage, a layer of berries, and so on until the end of the jar.
4. The last layer is necessarily cabbage.
5. In this case, it is impossible to accept cabbage with effort: the berries must remain intact.

Bay leaf, peppercorns are not necessary to put: cabbage will turn out amazingly tasty anyway. It is eaten separately, as the appetizer is self-sufficient and does not need any supplements. Cabbage is an ideal side dish for baked goose, duck and chicken.

Sauerkraut is a budget dish and you can cook it all year round... Some housewives are actively experimenting. There are fans of sauerkraut with sour apples (the Antonovka variety is ideal), there are those who sour cabbage with black and red currants. We are sure that every hostess has proprietary recipe, which she got from her grandmother. Experiment too, pamper your loved ones with a delicious and healthy winter dish.