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

Classic sauerkraut in a 3 liter jar

Sauerkraut is an original Russian dish. You will not meet her abroad, no matter how many you do not look for in supermarkets. But in Russia it has been eaten for many centuries, and it was cabbage that remained the main source of vitamins in the winter: when boiling and stewing, “cabbage” nutrients are destroyed, and when fermented, they multiply rapidly. Yes, and it is stored perfectly.

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

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

Loose porous cabbage heads for fermentation are not suitable; the head should be tight; late varieties are preferable to choose: 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) we will prepare:

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

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

Salt for starter culture you need to buy a simple; it’s important that it is large: extra is not suitable.

Now it’s important to rinse the cabbage with salt so that it releases a little juice. Add carrot to the cabbage. Putting a lot of carrots is dangerous. She will not only give unnecessary sweetness, but also give the cabbage a bad “soapy” structure. Sprinkle vegetables with caraway seeds, add pepper and lavrushka if you like them.

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

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

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

Such a simple recipe is considered a classic. From time immemorial, mothers and grandmothers have been preparing it. He will never let you down; cabbage always turns out delicious. Serve it better with onions, fragrant sunflower oil and boiled potatoes. This is such a delicious dish that no supplement is required. And yes - do not forget to cook the cabbage sour cabbage. For winter, the dish is fabulous!

Winter brine recipe

Cabbage in a 3-liter jar can be cooked in brine: the recipe helps out when there is no time to wait, and you really want cabbage. In this case, you do not need to reap manually, because the humidity will give the dish a marinade.

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

We proceed by stages:

  1. We cut white cabbage and rub the carrots.
  2. For a half liter of water, add a couple of tablespoons of salt, a little sugar or honey.
  3. Tamp the vegetables, fill them with marinade.
  4. If desired, between the layers of cabbage we put laurel leaves, allspice or black peas.
  5. We cover the jar with a lid.
  6. 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, watering with fragrant sunflower oil.

Crisp cabbage in a 3 liter jar

Fermenting cabbage for the winter with a crispy, light smack of horseradish is easy!

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

Sprinkle generously with large rock salt. Pour boiled water so that water covers the surface of vegetables a little more than a finger thick. We put the jar on a plate: if the juice starts to run away during fermentation, the table does not get dirty. Leave 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 cabbage several times with a stick to the bottom of the can, freeing it from excess carbon dioxide.Ready cabbage has a pleasant sourness, and how it crunches! We enjoy the dish as a salad or a side dish for meat - it just fits perfectly with any meat dish with pork, while remaining a gastronomic classic.

Sharp option

Spicy cabbage is a favorite male snack. And few people know: in the East, it is extremely popular. Egyptian supermarkets sell specific cabbage marinated in slices or whole (it all depends on size) in company with other vegetables: beets, green beans, carrots, chili peppers.

We will prepare the option in haste. To do this, add one red hot pepper, cut into slices, in a mixture of chopped cabbage and carrots. It is better to clean the seeds, otherwise the sharpness will literally “roll over” and the cabbage will turn into a “tear out eye”.

Pour a liter of boiled water into the 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 with beetroot

Georgian cuisine is famous not only for khachapuri and kharcho. The Georgians have a national snack, which is known throughout the world, but it is easy to repeat. This is cabbage pickled with beets, spices and herbs.

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

Cooking an appetizer like this:

  1. We randomly cut the cabbage into pieces, in no case dismantling it into leaves. For this, we divide the forks into quarters, and each of them into three more parts.
  2. We chop the beets into slices (or three on a coarse grater), cut the carrots into thin rounds, and turn the cloves of garlic into slices.
  3. In a bowl, spread cabbage, beets, carrots and garlic, you can put everything in random order.
  4. Hot pepper cut into slices and add to vegetables.
  5. We chop the greens coarsely or put the whole bunch - he will still give his aroma to cabbage.
  6. Pour everything with a hot marinade of water, spices, sugar, salt and vinegar and leave it under oppression for exactly one day.

After a day, we put the appetizer in a jar and put it in the refrigerator. You get a tasty, spicy dish, appropriate for any feasts, especially if you serve it with hot potatoes.

Pickled cabbage with vinegar

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

For the preparation of pickled cabbage with vinegar, fill the jar tightly, and then pour a half liter of water into it with a teaspoon of acetic acid. Leave to marinate for a day and take a sample. It is better to add a little sugar to such a cabbage, then the taste will be harmonious and piquant.

Korean style in a 3 liter jar

Korean salads are a real hit on every table. They are eaten first, and especially fine when they are cooked on their own. Korean-style cabbage is easy to make from any kind - white, colored, Beijing and even red-headed: every time the taste will be delicious. Cutting cabbage is allowed, as your heart desires, at least slices, even strips, there is 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 follow the steps:

  1. Cut the cabbage into small pieces.
  2. On a long grater, three steamed carrots.
  3. Hot pepper cut into rings.
  4. In a pan, heat the vegetable oil (100 ml).
  5. As soon as the smoke appeared, remove the oil from the fire and put spices in it.
  6. In a bowl we put cabbage and grated carrots in layers.
  7. Add the cloves of garlic and rings of red pepper.
  8. Pour hot vegetable oil.
  9. Add a tablespoon of vinegar 9% (more if you are a lover of sourness).
  10. We cover everything with a small plate, put the load on top.
  11. Keep warm for 10 hours.
  12. We shift it to any glass container and remove it in the cold.

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

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

Fermenting cabbage in your own juice is easy if you do not add boiled water to the mixture of carrots and cabbage, and leave it to infuse and wait until the component itself releases a lot of juice. The recipe is very simple and completely repeats the classic version, although in this case it will be necessary to wrinkle it harder. We mash and repeat the sequence from the first recipe.

Cabbage juice from sauerkraut in its own juice is an excellent tool for whitening the skin; and it also heals the gastric mucosa and can safely be drunk on an empty stomach.

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

Hot way

Hot salted cabbage is a peculiar variation of winter salad. Its great advantage is the speed of cooking. They did it in the evening, and the next day, serve it for dinner, for example, as an addition to pea or chicken soup. The appetizer perfectly sets off freshish thick soups. And she can become an excellent ally of stewed potatoes: for such a feast, sometimes, you do not need meat.

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

For the correct marinade, observe the proportions:

  • salt and sugar - 2 tsp each without a hill;
  • vinegar 9% - 3 tbsp. l (a little more if you like a pungent 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. Pour the hot pickle into the jar of cabbage. Cover loosely with a nylon cap. Leave on the kitchen table. After a few hours, we take the sample - you should like spicy and spicy cabbage.

Kwasim with cranberries

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

An important ingredient in the recipe is natural honey; it needs to be put 3 tbsp. l; almost no sweets will be felt, but the taste of sauerkraut will become much richer.

For the fermentation of berry cabbage we follow the recommendations (we leave the proportions the same as in the classic version):

  1. Thinly chop the cabbage, three carrots.
  2. We mash cabbage and carrots on a cutting board (preferably wooden).
  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 take cabbage with effort: the berries must remain intact.

Bay leaves, peas and peas are not necessary to put: cabbage and without that will turn out amazingly tasty. It is eaten separately, since the appetizer is self-sufficient and does not need to be supplemented. 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 cabbage pickled with sour apples (the Antonovka variety is ideal), there are those who ferment cabbage with black and red currants.We are sure that every housewife has a company recipe that she got from her grandmother. Experiment and you, indulge loved ones with a delicious and healthy winter dish.

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