Cabbage is rich in vitamins and other nutrients that are necessary for the full functioning of the body. There are many dishes using this vegetable, however, sauerkraut in brine deserves special attention, representing a harvest with an unsurpassed taste and preservation of the greatest number of useful elements.

Classic sauerkraut in brine for the winter

To fulfill the classic recipe for sauerkraut, which has existed for centuries in Russian families, you will need three main ingredients:

  • cabbage - 2 kg;
  • carrots - 300 g;
  • salt and sugar - 40 g each

The cooking method is very simple and is as follows:

  1. A 3-liter jar is taken, in which shredded cabbage and grated carrots are packed in layers with the addition of spices if desired.
  2. The contents of the container are poured with brine prepared from the indicated amount of salt and sugar in 1.5 liters of water.
  3. The jar, filled to the top with brine, is covered with gauze and placed in a deep bowl so that the liquid does not spread on the table during fermentation. In the process of harvesting, cabbage is systematically pierced with a fork so that gases do not accumulate in the jar.
  4. After two days at room temperature, the container with cabbage moves to the refrigerator compartment or to the basement.

Sliced ​​Recipe

A quick way to get a tasty snack, which can be used not only on its own, but also become the basis for a variety of dishes.

For cooking you will need:

  • head of cabbage (2 kg);
  • 500 g of carrots;
  • 1 liter of water;
  • 150 g of sugar;
  • 40 to 50 g of salt;
  • 100 ml of vinegar (5%);
  • 100 ml of vegetable oil;
  • bay leaf, allspice and black.

Cooking method:

  1. A head of cabbage is freed from the stump and arbitrarily cut into pieces.
  2. The carrots are rubbed.
  3. Of the remaining components, a brine is prepared.
  4. Cabbage and carrots are placed in the marinade, after which everything is put on the stove.
  5. After boiling, the cabbage is transferred to a jar.
  6. When the marinade has cooled, you can start tasting the original snack.

A quick option with vinegar for the winter

A quick recipe for the execution of which are necessary:

  • head of cabbage - 2 kg;
  • carrots - 2 pcs.;
  • garlic - 2 heads;
  • salt - 40 g;
  • sugar - 60 g;
  • vinegar - 100 ml;
  • sunflower oil - 150 ml;
  • pepper and bay leaf.

Preparation Scheme:

  1. Cabbage is chopped, and the root crop is rubbed.
  2. We prepare brine for sauerkraut, salt, sugar, pepper bay leaves and oil in the amount indicated above are added to 1 liter of water. The liquid is placed on a stove and brought to a boil.
  3. After the sugar and salt are completely dissolved, vinegar is added to the marinade.
  4. The jar is filled with a mixture of cabbage and carrots, which is poured with warm brine.
  5. After 3 hours, sauerkraut is ready for use.

Tasty recipe:sauerkraut

Sauerkraut in a bucket of brine

Here is an easy method for preparing a delicious snack that does not require special skills.

For cooking, take:

  • cabbage - 8 kg;
  • carrots - 500 g;
  • water - 5 l;
  • salt - 300 g.

Cooking method:

  1. First of all, a brine is prepared by boiling water and dissolving the salt in it.
  2. Grated carrots are transferred in layers with shredded cabbage, after which it is poured with a cooled brine and placed under oppression.
  3. After two days, a bucket of cabbage moves to a cold place.

How to cook in a jar per day?

In order to enjoy pickles in a day, you need:

  • 2 to 3 kg of cabbage;
  • 1 carrot;
  • 40 g of salt and sugar;
  • boiled water.

Cabbage in a jar is prepared like this:

  1. Shredded cabbage and carrot chips are mixed in a bowl, after which the products are rubbed by hand.
  2. When the juice stands out, the vegetables are transferred to a jar and poured with boiled water.
  3. After the water stops falling, salt and sugar are poured into the tank.
  4. The jar is left at room temperature in a deep bowl so that the protruding liquid does not flow on the surface of the table.
  5. After a day, the dish is ready to eat.

Read also:how to ferment cabbage at home

The Crispest Recipe

A tasty and healthy product turns out to be very crispy if you prepare it from:

  • 2 kg of cabbage;
  • 2 carrots;
  • 1 liter of water;
  • 60 g of salt;
  • 40 g of sugar;
  • allspice and bay leaf.

In the cooking process, you should adhere to the following scheme:

  1. Cabbage is chopped, carrots are rubbed, after which everything is mixed in a bowl with the addition of bay leaf or other spices as desired.
  2. Prepared vegetables are transferred to a pre-prepared container.
  3. Brine is prepared by dissolving granulated sugar and salt in water.
  4. Cabbage and carrot mass is poured with the resulting marinade, after which the container is rearranged in a bowl.
  5. The next day, when fermentation begins, cabbage is systematically pierced with a fork so that there will be a lot of gas.
  6. After 2 days, the appetizer moves to the cellar or to another cool place.

Sauerkraut with beets in brine

Sauerkraut with beets for the winter has a great taste with interesting, spicy notes.

To execute the recipe in a bucket you will need:

  • cabbage - 8 kg;
  • beets - 300 g;
  • horseradish and garlic - 100 g each;
  • peppers - 4 pcs.;
  • parsley - 2 bunches;
  • salt and sugar - 200 g each;
  • water - 4 l.

The preparation method consists of the following steps:

  1. Heads of cabbage are divided into several segments, the size of which depends on the desire of the cook.
  2. Horseradish rubs on a grater, garlic is cut into slices, and beets are cut in sufficiently large cubes. The greens are chopped finely.
  3. A brine of water, salt and sugar is boiled on the stove for about 5 minutes.
  4. In an enameled bowl, all prepared components are mixed, which are then poured with a partially cooled brine.
  5. A plate of the appropriate diameter is placed on top of the vegetables, on which a heavy load is placed.
  6. The bucket is lowered into the basement, where the cabbage is under oppression for a week.

Thus, sauerkraut, which can be served with warm snacks or serve as an independent dish, is prepared in a variety of ways, including pickling with brine. Try each one and be sure to find one that will be loved for many years.

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