Sauerkraut in jars: 3 very tasty recipes for preparing cabbage for the winter

Hi all! Summer is ending, harvesting in dachas and vegetable gardens has been removed. And a lot of canned vegetables and fruits are already stored in our bins. The next step is to prepare for the winter. This tasty, crispy snack will keep us full of natural vitamins until spring. Now I have sauerkraut in jars planned.

The forks remained in the garden until the first frost. As soon as the first frost grabs the cabbage leaves, it’s time to collect the vegetable and begin processing. We have already fermented cabbage with beets, and with cranberries, and in barrels. They also prepared marinated one. You can find these recipes in the “Homemade preparations” section.

The current version of fermentation directly in jars is very common. And the cabbage comes out very tasty and crispy. It’s great to add it to cabbage soup or vinaigrette, or to some salads. Well, just eat it with onions and vegetable oil. While I’m writing, my mouth is already watering and I want to try it as soon as possible!

Content:

Try any recipe so that you can choose one that you like best.

Sauerkraut in 3-liter jars for the winter without vinegar

Surely, this is one of the most common recipes for making this dish. It is very easy to cook with it. But, follow the described technology to get an excellent result.

Early, early ripening varieties of cabbage are not suitable for fermentation!

We will need a large enamel pan or bowl. In it we will stir the ingredients before compacting them into a three-liter jar.

If you like spices, feel free to add cumin or dill seeds. They are quite close here.

White cabbage - 3 kg.
Carrots - 200 gr.
Pickling salt - 3 tbsp. spoons without a slide

Manufacturing:

1. The forks need to be cleared of the upper flaccid leaves, cut out the stalk and rinse. Drain and chop into thin strips. To do this, you can use either a special shredder or an ordinary long knife.

We place the chopped cabbage in a saucepan in which it will be comfortable to mash and stir in the future. Just don’t use duralumin utensils for this.

2. Then you need to peel and wash the carrots, and then chop them through a coarse grater. You can cut the carrots into slices or strips.

3. Add carrots and salt to the same pan. If you add spices, add them at this step too. Now carefully mix, grind and knead all this stuff with your hands. It would be great to call on powerful, masculine hands for this work.

Only large, pickling salt is used. It is not allowed to take small or iodized ones!

About 5 minutes after this procedure, the cabbage mass will decrease in volume by half. With all this, a lot of juice will be released from it.

4. It is not necessary to sterilize a three-liter jar for fermenting cabbage. Just wash it with water and add the cabbage to it.

It must be laid as tightly as possible; it will begin to release more and more juice evenly. As a result, this brine should completely cover the vegetable crumble.

5. The filled container should be placed in a higher bowl. Because after some time the fermentation process will begin and the juice will begin to flow out of the jar. You can cover it with a lid, but don’t close it! It’s better to just throw on gauze or a linen napkin. Let the cabbage ferment like this for three days at warm room temperature.

6. After any 8-10 hours, you need to make holes in the cabbage to release the gas that appears during fermentation. It is quite smelly, but there is no need to be alarmed.

After three days, this process will end and the dish will be ready. You can eat it right away or put it in the basement for storage. Sauerkraut in jars is stored very well in a cool room until the following summer.

Traditional recipe for crispy sauerkraut in brine

This option is probably for those who like the taste of sauerkraut more interesting than just in its juice. There are no particular difficulties in manufacturing here either.

You just need to add additional brine and the wonderful dish is ready.

We will need one three-liter jar:

Cabbage forks about three kilograms
One big carrot

One level tablespoon of coarse pickling salt and sugar
One liter of cool water

Manufacturing:

1. First you need to peel the carrots, remove the top wilted leaves from the fork and cut out the stalk. Wash the vegetables under the tap and let the water drain. Then chop the forks into thin strips. Place it in a kitchen basin or saucepan in which it will be comfortable to stir it later.

2. Cut or grate the carrots on a large grater. Mix well chopped vegetables.

There is no need to crush and mash the cabbage!

That’s why we make it not in our own juice, but specifically in brine.

3. Then place the resulting vegetable mixture tightly in a three-liter jar. There is also an aspect here that you don’t need to compact it too much. Leave some space to fill with brine. Now place the jar in a high bowl.

4. Mix thoroughly all the ingredients of the brine until the salt and sugar are completely dissolved. Now fill the jar to the top to cover the vegetables. Cover with a napkin and leave in a dark place for three days.

Use a wooden stick, or maybe a Chinese one, to pierce the cabbage in several places so that excess air escapes. This must be done during the day and evening during three days of fermentation.

After three days, the delicious sauerkraut in the jar is ready! You can take a little cabbage, season with vegetable oil, chopped herbs or finely chopped onions. This is a very tasty snack. Close the remaining contents of the container tightly with a plastic lid and put it in the cellar or refrigerator.

The most delicious sauerkraut in 3-liter jars of fast production

From time to time, naturally, you don’t want to wait three whole days for the savory cabbage to ferment. Hunt faster). And there is also a recipe for this option.

It differs from the previous ones in that there will be a burning filling. This is precisely why the cabbage will cook even faster.

We will need one three-liter jar:

Approximately three kilograms of snow-white cabbage
Two medium carrots or one large

One level tablespoon of sugar and pickling salt
One liter of boiling water

1. First, you need to naturally peel and rinse all the vegetables. Leave for a couple of minutes to drain excess water. Cut the forks, remove the top sheets and remove the stalk. Shred the cabbage the way you like. Some people like a very narrow shredder, while others like huge pieces.

2. Cut the carrots into strips or circles. You can also grind it on a grater. Do it to your own taste.

3. Next, place the chopped vegetables in a basin or pan and stir. There is no need to crush or crush them. Place the resulting vegetable mass into the jar tightly, but do not compact it.

4. You can already prepare the filling. To do this, you need to mix the brine ingredients together.

The jars must be thoroughly washed, but there is no need to sterilize them.

5. Pour the purchased brine over the cabbage, which should be above the vegetables, in other words, to the brim. Next, place the jar in a deep bowl. Cover with a lid or gauze to allow air to escape. No need to close it tightly!

6. To release gases, pierce the contents of the jar with a wood stick after 6-8 hours.

With such a hot filling, the cabbage will be ready in 1-2 days. Can be served as a snack or used for making dishes.

You see, all the recipes are very ordinary. Even a novice housewife can prepare them. If you like them, click on the social media buttons and save them on your own page!

Sauerkraut: 1 liter brine, 3 liter jar

In the autumn, almost all housewives make sauerkraut. I remember the times when it was not possible to purchase the freshest cabbage in the winter. And then the tradition arose of preparing sauerkraut for the winter. At the moment, such preparations are meaningless and housewives prefer crispy sauerkraut in a jar. Many questions arise: how to ferment cabbage in jars, how long sauerkraut can be stored, how much salt and sugar is needed for a 3-liter jar, what kind of brine is needed. Women are worried about how many calories are in sauerkraut. I’ll try to sort out everything that concerns the sourdough of an ordinary vegetable.

Traditional recipe for sauerkraut with carrots

For a 3 liter jar of sauerkraut you need to take one medium fork of cabbage. In the store it will tighten approximately 2 -2.5 kg. If it is on sale, then take a hard, thin piece of cabbage, because it is ideal for sourdough. If you don't want the cabbage to turn yellowish, then don't use too many carrots. For a 3-liter jar of sauerkraut, one medium-sized carrot is enough.

Finely chop the cabbage using a shredder. You can use any tool you like for shredding.

Place the chopped vegetables in a large container and grate the carrots there. Knead everything well with your hands. Do not add salt and sugar during kneading.

Pack the cabbage tightly into a 3-liter jar, 5 cm short of the neck. This place will come in handy when the vegetables release their juice.

Fill the jar with brine, cover with a lid and place in a warm space for two days. In a couple of days, the crispy deliciousness will be ready to eat.

Sauerkraut: brine per 3 liter jar (per 1 liter of water)

Without brine, sauerkraut will not work. Water is needed so that the cabbage does not rot, but releases juice under the influence of salt and sourness. The brine recipe is quite ordinary. For a 3 liter jar, take one liter of water, 2 tbsp. spoons of sugar and one tablespoon of salt. Salt and sugar should dissolve completely in water. There is no need to boil the brine.

The brine should completely cover the vegetables in the jar. If your brine does not cover the cabbage, just add water.

Sauerkraut in brine retains its properties for a long time, is crispy, and does not darken.

White cabbage recipe with beets

This is an option for everyone, because beets add color and a slight flavor to the finished dish. I like to add Korean-style beets to ready-made sauerkraut, but you can also add it during the fermentation process.

First we prepare the beets. Production time: 30 minutes. For a 3 liter jar you need to take 250 grams of beets. Grate the beets into thin strips on a special grater for Korean carrots. Season with marinade.

Marinade for beets

1 tbsp vegetable oil.
0.5 teaspoon dark pepper.
One teaspoon of salt.
1 tbsp sugar.
1 tbsp vinegar.

Place the marinated beets in the refrigerator for 20 minutes.

Brine for a 3 liter jar of cabbage and beets

1 heaped tablespoon of salt.
1 tbsp sugar.
Liter of water.

If you are simply seasoning a finished dish with beets, then you don’t have to add sugar to the beet marinade, but you can add garlic to taste.

Pickling recipe with bell pepper

Sauerkraut with bell peppers is practically no different from the traditional recipe with carrots. One reddish bell pepper goes into a 3 liter jar. Cut the pepper into small strips. Pepper does not change the color of cabbage. A slight bell pepper flavor and aftertaste remain.

Sauerkraut with caraway seeds

If you have previously eaten with caraway seeds, you can ferment any portion. If you decide to add cumin as an experiment, then make a portion of sauerkraut with cumin per liter jar. Cumin colors cabbage over time. If you ferment cabbage not in barrels for the whole winter, but in a jar, then the color remains snow-white.

Cumin and dill are usually added together. For 3 liters of starter, take 1 teaspoon of caraway seeds and 0.5 teaspoons of dill seeds, for 1 liter - 0.5 teaspoons of caraway seeds and a pinch of dill seeds. Add salt and sugar to cabbage in the same proportions as in the recipe with carrots.

How long does sauerkraut last, production time?

Fermentation time depends on the room temperature. To make the cabbage sour faster, you can place the jar under a radiator, in a warm space, in a water bath. If the air temperature is from 20 to 23 degrees, then on the 3rd day it is ready and sauerkraut can be served with olive oil and onions.

If the room is warmer, the dish will be ready on the 2nd day. At cold temperatures from 15 to 18 degrees, cabbage ferments more slowly and the fermentation process takes up to 5 days.

After production, the cabbage must be placed in a cold space. It is best to store sauerkraut in the cellar at a temperature of 3 to 8 degrees for 1 to 5 months. Remember: the longer you store cabbage, the more sour and soft it will become. Cabbage will be crispy no more than 2 weeks from the date of production. The colder it is, the better for storage. Even if sauerkraut freezes, there is nothing terrible. Peroxidized cabbage is only good when stewed.

Sauerkraut: brine per liter jar of vegetables

This version of the recipe is suitable for single people and those who do not have a cellar and a huge refrigerator.

For 1 liter of cabbage, use the following proportions of brine:

0.5 tbsp salt;
0.5 tbsp sugar;
300 g of water.

Calorie content of sauerkraut

Sauerkraut will be useful if you are on a diet and want to lose weight. 100 grams of product contains up to 25 kcal. The energy value increases if you use vegetable oil to dress the salad. Adding beets also increases calorie content, but no more than 15 kcal per 100 grams.

You won’t be satisfied with cabbage alone, so don’t flatter yourself. You can lose weight only through balanced nutrition and physical exercise.

Almost everyone argues about the benefits and harms of sauerkraut. There are conflicting ideas, but they deserve special attention. Crispy cabbage will be more beneficial if you do not use vinegar in the recipe, and the amount of vitamins is several times greater than their content in citrus fruits.

Sauerkraut - 10 recipes for a 3-liter jar

We offer a recipe for sauerkraut for a 3-liter jar - the size that is completely enough for a family to enjoy the freshest vitamin dish with all its heart and not get tired of it. With cranberries and beets, in the Korean and Georgian style: it’s easy to prepare the dish every week and enjoy the abundance. Let's discover the secrets of making savory, spicy, crispy sauerkraut.

Traditional sauerkraut in a 3-liter jar

Sauerkraut is an eternal Russian dish. You won’t find it abroad, no matter how much you look for it in hypermarkets. But in Russia it has been eaten for many centuries, and cabbage in particular remained the main source of vitamins in the winter: when boiling and stewing, the “cabbage” nutrients are destroyed, but when fermented, on the contrary, they quickly multiply. Well, it is stored perfectly.

For information: vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) P (specifically, it is considered the main defender of the human immune system) in sauerkraut becomes 20 times more , than in raw.

Let's move from words to action. Let's learn how to ferment cabbage so that it does not taste bitter and remains crisp for a long time.

Loose, porous cabbage forks are not suitable for fermentation; the forks should be tight; It is advisable to choose late varieties: they contain more sugar, which speeds up the fermentation process; cabbage must have dense, glossy leaves without thick veins.

For the starter (based on 2 liters) prepare:

forks of “Slava” cabbage weighing 2-3 kg;
medium carrots – 2 pcs.;
salt – 3 tbsp. l;
a teaspoon of dill seeds (cumin);
dark pepper;
bay leaf (optional).

First, let's chop the cabbage. Our task is to create it as thin as possible: thick pieces will take even longer to salt and the taste will be worse. You can make your work easier if you divide the forks into four parts with a sharp knife and cut each quarter separately. Grate the carrots. Add salt to cabbage. The calculation here is the usual: for 1 kg of cabbage, basically put one tbsp. l salt without a slide.

You must purchase ordinary salt for sourdough; It’s important that it be big: extra won’t do.

Now it’s important to mash the cabbage with salt so that it releases a little juice. Add carrots to cabbage. It is not safe to put too many carrots. Not only will it add unnecessary sweetness, but it will also give the cabbage a bad “soapy” texture. Sprinkle the vegetables with cumin seeds, add pepper and bay leaves if you like them.

Carefully wash the glass jar, clean it with soda, and scald it with boiling water. Fill a glass jar with cabbage and tamp it down with force. The jar must be filled up to the shoulders, but there must be space for cabbage juice. Now we cover the jar with a lid (preferably a nylon one with holes) and leave 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 to move.

If the variety turns out to be low in juiciness, you can constantly add slightly boiled salted water to the jar; It is important that the cabbage is completely immersed in the brine.

Every day we pierce it with a long stick (you can use it from sushi): this will cause bubbles of hydrogen sulfide and carbon dioxide to come out. If you forget to pierce it, the cabbage will turn out bitter. Two or three days and it needs to be put in the refrigerator or on the balcony. The snack is ready!

This simple recipe is considered traditional. Mothers and grandmothers have been preparing it for centuries. It never fails, the cabbage always comes out delicious. It is best served with onions, aromatic sunflower oil and boiled potatoes. This is such a delicious dish that no additions are needed. And yes, don’t forget to cook sour cabbage soup with cabbage. A fabulous dish for winter!

Sauerkraut in a jar

Ingredients

White cabbage – 2 kg

Salt – 30-40 g (optional)

Allspice – 5-6 pcs. (optional)

Bay leaf – 1 pc. (optional)

Cumin (seeds) – 1-2 pinches (optional)

63 kcal
25 min.
25 min.

Photo of the finished dish

Rate the recipe

Video recipe: Sauerkraut in a jar

Step-by-step recipe with photos and videos

Prepare your ingredients. For sourdough, choose late-season cabbage, with a well-formed, dense fork, without damage or signs of rotting. Such cabbage is often distinguished by snow-white (or with very light green) leaf color.

Cut the peeled carrots into thin long cubes. Shred the cabbage using a special grater or slice it thinly.

Sliced carrots, unlike grated carrots, will color the cabbage to the least extent during the pickling process, and the cabbage will retain its own natural color.

Place the carrots and cabbage in a deep bowl, add salt, stir gently and lightly press with your hands so that the juice begins to release.

Traditional proportions for making sauerkraut involve adding 1 tbsp. salt (20 g) per kilogram of cabbage, since salt acts as a preservative during long-term storage of cabbage. If you do not store cabbage for future use, but prepare it for daily consumption, you can add less salt, to taste. I add 15 g per kilogram of cabbage.

Add chopped carrots and spices to the cabbage: allspice, bay leaf and cumin seeds (optional). Stir everything carefully.

Thoroughly wash the three-liter jar for cabbage starter with baking soda.

Place the cabbage in a jar and compact it very tightly as the container fills.

The cabbage must be packed very tightly in the jar. You can use a mortar pestle, a wood masher, or compact the cabbage with your hands.

Fill the jar three-quarters full with cabbage. Cabbage packed tightly in a jar releases enough juice to cover the entire cabbage. The remaining free space in the jar will allow the cabbage to ferment without the risk of the juice overflowing.

Cover the neck of the jar with a piece of gauze, folded a couple of times, or narrow fabric (the structure of tissues of living organisms is studied by the science of histology) and secure with a narrow rubber band.

Leave the jar for a certain number of days at room temperature for the fermentation process to begin.

To improve the fermentation process, and to prevent the cabbage from acquiring a bitter taste, be sure to pierce the cabbage with a wood stick to the very bottom of the jar 2-3 times a day - to release the gases formed during fermentation. During this process, the layers of cabbage are slightly loosened and may not be covered with juice. In this case, compact the cabbage again so that the juice again covers the top layer of cabbage.

After about a day, the cabbage will begin to sour. A corresponding smell and foam will appear on the surface of the cabbage juice. When the fermentation process is complete (usually 4-5 days), close the jar with a plastic lid and put it in the refrigerator for storage.