In our country, the cultivation of white cabbage has long been put on a "broad leg" - the Slavs met this tasty and healthy vegetable as early as the 7th - 5th century BC. Cold-resistant and moisture-loving, the culture not only caught on well in our climate, but also became one of the staple foods on the tables on the tables of nobility and commoners. Harvesting sauerkraut for the winter has traditionally been carried out in huge amounts, because the “strategic” reserves should have been enough until spring - for this purpose oak barrels and tubs were used. Of course, today many people prefer a scent for a white “beauty” 3 liter cans   or enamelled bucket. Today we will learn how to prepare sauerkraut   - A classic recipe with photos and videos of this “national” snack can be selected in our culinary selection. So, true gourmets will like sauerkraut cooked in brine fast way, with salt and spices. If you plan to make vitamin reserves for the winter, take a note of one of our step-by-step recipes for sauerkraut - with vinegar, sugar and without these ingredients. Tasty and crisp cabbages!

Sauerkraut - a classic recipe step by step with a photo of 3 liter jar

For the preparation of sauerkraut according to the classic recipe will need the simplest set of products - in the fall of this good is always abundant. In our recipe, with the photo, the amount of cabbage and other ingredients is indicated for one 3 liter jar, therefore, with an increase in the volume of blanks, the housewives will have no difficulty in making new calculations. Important stick step by step instructions   - and sauerkraut will turn out just canceled!

The necessary ingredients to the classic recipe for sauerkraut - per jar of 3 liters:

  • cabbage - 1 pc.
  • carrot - 3 - 4 pcs.
  • salt and sugar to taste

Step-by-step instructions for cooking "classic" sauerkraut - according to the recipe for a 3-liter jar, with a photo:



Tasty sauerkraut with pickle and vinegar - according to the classic recipe, photo


During the length and cold winters   our body especially needs "fresh" intake of vitamins and nutrients. Sauerkraut is one of the most simple and affordable preparations for the winter, the secrets of cooking which were known to our ancestors many centuries ago. We picked up a classic recipe with a photo of delicious sauerkraut in brine with vinegar - such a spicy and aromatic snack is perfectly combined with dishes from potatoes, meat and fish. For example, sauerkraut with a pickle according to our classic recipe will become an indispensable ingredient for the preparation of real Russian soup or pork goulash.

Ingredients for the preparation of delicious sauerkraut in brine with vinegar:

  • cabbage - 1.5 kg
  • carrots - 2 pcs.
  • bay leaf - 2 pcs.
  • allspice - 3 - 4 peas
  • sugar - ½ cup
  • table Vinegar - ½ cup
  • vegetable oil - ½ cup
  • water - ½ cup
  • salt - 1 tbsp. l

How to cook classic sauerkraut in vinegar brine - a step by step description of the recipe:

  1. We wash the cabbage and cut off the spoiled places. Shred fine straws.
  2. On the "Korean" grater, grind the peeled carrots.
  3. In a large bowl, mix the vegetables and proceed to the preparation of the brine - from water, sugar, salt, oil and vinegar. All components need to bring to a boil in a separate saucepan.
  4. Fill the cabbage with brine and add the pepper with bay leaf.
  5. Cover the bowl with the chopped vegetables with a plate and place the oppression on top - a jar of water and a stone of a suitable size. Leave for a day in a room or kitchen.
  6. Then we pack up the prepared sauerkraut with pickle in cans and send to the fridge, and a day later we start tasting. Just matchless taste!

The classic recipe for sauerkraut - quick harvesting in the bank, video

Sauerkraut has an excellent taste, and also contributes to an increase in appetite, mood, and overall tone. Doctors have proven that daily consumption of 100 grams of this unique product is an excellent prevention of many diseases - of course, in the absence of contraindications. Classic recipe   Sauerkraut is extremely simple, and for the preparation we need a glass jar and a minimum of ingredients. Step by step description of the recipe and tips from "experienced" culinary specialists you will find on the video - everything is fast and very tasty!

A quick video recipe for classic sauerkraut in cans

Sugarless Sauerkraut - A classic step by step recipe with photos


For many, a dish with sauerkraut is a traditional “attribute” holiday table   on New Year and christmas. Indeed, in the winter such spicy cabbage enjoys unchanged popularity as a valuable vitamin product and a means to increase immunity. And what delicious and nutritious dishes are obtained from this round-cut beauty! Today we will learn a classic recipe with a photo of sauerkraut without sugar - in its own juice. Follow the step-by-step instructions of the recipe, and in a few days you will be able to please the home and guests with a juicy and crispy delicacy.

Stocking up ingredients for a recipe for sauerkraut without sugar in a jar:

  • white cabbage - 2 kg
  • carrot - 1 pc.
  • salt stone - 40 gr.
  • bay leaf - 2 pcs.
  • black pepper peas - to taste

The order of harvesting sauerkraut without sugar according to the classic recipe, step by step:

  1. For souring choose cabbage late autumn and winter varieties. With heads cut off upper leaves   and all damaged areas. We chop with a sharp knife or a special cabbage grater - the straw should turn out thin.
  2. We clean the carrots and rub them on a usual grater with large holes or “Korean”.
  3. Pour the chopped vegetables into a deep bowl and with our hands we knead well with salt, pepper, and bay leaves. As a result of efforts, cabbage juice will start to stand out.
  4. We put cabbage into clean glass jars, trying to tamp the contents more tightly - there should be a place for free release of liquid. Filled containers are placed in small bowls and for 2 - 3 days our labors are terminated. During this time, it is necessary to periodically pierce the cabbage with a thin wooden skewer in order to ensure the yield of gases during sourdough.
  5. When the release of liquid stops, and the foam on the surface disappears, the sauerkraut is ready. Close the jar lid and put in the fridge for about a day. Before serving, cabbage can be watered with vegetable oil, garnished with green onions and bright cranberries. Try on health!

Cabbage, fermented for the winter according to the classic recipe - in the barrel, photo blanks


Harvesting sauerkraut for the winter in a barrel - a classic, time-tested method of canning. In ancient times, cabbage was leavened in barrels and other bulk containers in order to stock up on this useful vegetable until the next harvest. We will be happy to share with you an old classic recipe for sauerkraut, for which you will need a spacious wooden barrel, a set of seasonal vegetables and a little patience.

The list of ingredients for the preparation of winter sauerkraut in the barrel:

  • cabbages - 10 kg
  • peeled carrots - 1 kg
  • salt - 200 - 250 gr.
  • fennel seeds - 1 tbsp. l
  • fresh cranberries - 300 gr.

Step by step description of the classic recipe for cabbage, fermented in a barrel for the winter:

  1. At the bottom of a clean dry barrel tightly lay large cabbage leaves, completely covering the surface.
  2. Heads of cabbage need to grind with a shredder, and carrots - grate on a coarse grater.
  3. We mix about 1/5 part of cabbage with carrots - we adhere to a ratio of 2 kg: 200 gr. respectively. Then pour the mixture into a barrel and mix thoroughly with your hands. Add a handful of salt and mix the ingredients again until the cabbage "crunches."
  4. Washed cranberries and dill grains are also poured and gently mixed with vegetables. Again, shred a portion of cabbage, three carrots, and in a similar order do all the above steps.
  5. It is not necessary to fill the barrel up to the top in order to leave room for the juice that will stand out during the ripening process. Cover the cabbage on top with a clean sheet. Then close the wooden circle and set the load.
  6. The next day we open the container and with a wooden stick we pierce the cabbage to the very bottom several times, giving way to the accumulated gases - the pressure can be reduced. The procedure is repeated in the morning and evening every day, for 1.5 weeks. With such a stock of sauerkraut, you can safely spend the winter - and even in the spring will remain!

A quick way to make sauerkraut - a classic recipe for video

To make sauerkraut in a fast way, you need a simple set of products and spices - this is a classic recipe for this amazing video. delicious billet. All ingenious is simple!

How to prepare sauerkraut? Classic recipe step by step with photos and videos of this useful workpiece   for the winter, each hostess will choose according to his taste - for a 3 liter jar and a barrel, with pickle and in its own juice, with vinegar and without, with sugar. Cooking delicious sauerkraut in a fast way according to our recipe will take a minimum of time, and the result will pleasantly surprise even true gourmets. Enjoy your meal   and successful billet!

1. Delicious crispy cabbage "Pelyustka"   - very simple! Continuing the theme of cabbage, we prepare a delicious pickled cabbage appetizer.

Such cabbage is marinated together with beets, which gives its leaves not only a great taste and aroma, but also a beautiful pink color. It is because of its color, similar to the color of rose petals, cabbage "Pelyustka" and got its name. "Pelyustka" in Ukrainian means petal. It turns out very tasty and has a sharp-sweet taste! 1 small cabbage cabbage up to 1.5 kg .; 1 large beets; 1 cup (200 ml) of vinegar 9%; 1/2 vegetable oil; 5-7 cloves of garlic; 3/4 cup of sugar; 4 peppercorns; 3 buds cloves; 2 tbsp. salts; 1 bitter red pepper who loves; bay leaf - 3 pcs .; 1 liter of water.

Cooking:

With my vegetables, we remove from the cabbage the upper leaves, the regime in cubes, pyramids as you like, as long as they enter the jar through the neck. Beets cut into thin slices. Garlic mode, each tooth in half. Red pepper who likes just too, in half, who do not like, and you can not put. We put it in a jar in layers: cabbage, beet, garlic, and so on until it is filled in full. Pour in vinegar vinegar, vegetable oil. In a saucepan make marinade, mix water, sugar, salt, bay leaf, cloves, allspice and bring to a boil. When boiling pour our marinade into cabbage. Water will immediately begin to be painted in a beautiful dark pink color. Cabbage for a day, leave to marinate at room temperature, then rearranged in the fridge and another day. Our delicious crispy cabbage "Pelyustka" is ready, very tasty beetroot and garlic are also obtained. When serving, you can cut the onion and fill with vegetable oil.

2. Gurija cabbage (Caucasian cuisine) Ingredients:   White cabbage - 3 kg.; Beets - 500 g .; Wine vinegar (red) - 2 tbsp. L .; Sugar - 3 tbsp. L .; Coriander seeds - 1 tbsp. Black pepper peas - 10 pcs .; Carnation buds - 10 pcs .; Salt - 1 tbsp. Cooking:   Cabbage cut into 6-8 parts, without cutting the stalk. Beet peel and cut into thin circles. Sterilize the jar (3 liter). Put in a jar layers of cabbage and beets. In a saucepan on 1 l. water, put salt, sugar, vinegar, coriander, pepper and cloves. Bring to a boil, pour hot cabbage over marinade. Keep at room temperature for 5 days. Then store in a cool dark place, refrigerator. Whoever likes to be quicker, put 1-2 hot red peppers in a jar, cut in half.

3. Sauerkraut. My favorite recipe How much cabbage can fit in a jar can be approximately calculated on the basis that 1 kg of cabbage should be taken for each liter, but because of the waste, take a little more.

Ingredients for 4-liter jar:

4-4.5 kg. cabbage in heads;

350-400 g carrots; salt - to taste; sugar - a couple of large pinch, but most likely, that also to taste.

Cooking:   If you use a combine, then take the nozzle for the smallest pieces. Slice the cabbage and slide it. Rub the carrots and fold over the cabbage. Sprinkle carrots with salt and sugar, and mix everything well, but not aggressively, but gently. Well, if you have a large bowl, in a bowl it is much more convenient to do it. As soon as the carrots are evenly distributed over the cabbage, try salt and sugar. The taste should be such that it is pleasant to you to eat it right now, as a salad. Fill a jar of cabbage tightly, but without fanaticism, trying, though trying to tamp down the cabbage, but still sparing it. Do not fill the jar to the top, leave a little space for cabbage juice. Cover the jar with a tight lid and leave it on the table for two days if the apartment is warm. If it's cool, it will take a day or two more. How to understand that cabbage is ready? It will become like a glass in appearance and sink in its own juice, and its taste will be pleasantly sour. I love her very much at this moment. Finished cabbage should be closed with a lid and put into the refrigerator. There the juice which has allocated from cabbage, partially will return back. I do not recommend doing a lot of cabbage right away, because the process of pickling, although more slowly, continues in the refrigerator.

4. Delicious crispy sauerkraut! Ingredients for 3-liter jar:   Cabbage - 3 kg .; carrots - 2 medium; salt - 70 grams; 10 bay leaves; black pepper peas - 10 pcs.

Cooking: Cabbage and carrots are my. Shred cabbage, and rub carrots on a large grater. Mix cabbage and carrots, add salt. It should be slightly saltier than usual in a salad, so when salting, taste the cabbage. Add bay leaf and peppercorns and mix again. It is good to rub everything with your hands and tamp in the jar, very tightly - with a fist or tolkushka (each layer), the jar should be filled to the top (therefore, if you have a little cabbage, take a smaller jar). We put a jar of cabbage in a deep plate and leave it on the table for three to four days. Cabbage ferments at a temperature of about 20 - 21 * C. Once or twice a day, you need to pierce the cabbage in several places to the very bottom in order to release the accumulated gas (if it is not done, the cabbage will be bitter). You can pierce with a long knife or a wooden stick. The jar should be covered with a lid! (but not fully closed). After 3 - 4 days, close the jar with cabbage with a nylon lid and put it in the fridge. In the cold, the fermentation process will end.

5. Poor cabbage fast food Ingredients and cooking:   So, chop 2 kg. fresh cabbage, grate 3-4 carrots on a coarse grater, 4 cloves of large winter garlic cut. Pour the marinade a little cold: 1 liter of water - 1/2 cup of sugar, 2 tablespoons. coarse salt with a hill, 10 stuffed peppercorns, 5 cloves, 4 pcs. bay leaf - boil for 10 minutes, add 1/2 cup of vegetable oil and 1/2 cup of 9% vinegar. Press it down until it cools down completely, put it in a 3-liter jar and put it in the fridge for a day. Then the cabbage is ready to eat. In the refrigerator, it is well kept under a regular lid, but it does not need it -)

6. Cabbage with pickled beets for the winter   Once upon a visit, to my mom's friend, we were treated to excellent preservation - it was cabbage with pickled beets for the winter. It was a long time ago, because the recipe, which we naturally then asked for, was already lost. But years later, I was flipping through the magazine in search of interesting and delicious dishes. And what was my surprise to see exactly the cabbage we liked with beets for the winter in banks. Immediately, I went to the store and bought the following ingredients: Cabbage - bicycles; beets - 1 piece; garlic - 1 piece; horseradish root - 2 pieces; bay leaf - 2 leaves; salt - 3 liters 3 tablespoons; allspice black pepper - 6 peas; water - 3 liters; sugar - 10 tablespoons; vinegar - 200 grams.

Cooking: Cabbage cut into pieces that fit easily into a 1-liter jar. Grate beets on a coarse grater, although many also cut into pieces. But this is someone as you like. Cooking pickle. We put water on the fire, waiting for a full boil. Then add salt, sugar, vinegar and beets, boil beets until half cooked. Add allspice, bay leaf and remove from heat. Grind horseradish root and garlic on a blender. Banks, by the way, need to all be sterilized, otherwise any conservation will not stand. We begin to lay cabbage in jars, periodically pouring the resulting brine with beets and alternating with horseradish and garlic. Finished preservation is closed with iron lids and left to warm for several days until ready. Then we lower it into the cellar before the onset of winter. And in the winter for a holiday or dinner we lay out on a plate

7. Korean salad   for winter Ingredients:   2 kg. shredded white cabbage; 1.5 kg. grated carrots; 350 g of onion, cut into rings and half rings; 150-200 g of peeled garlic; 125 g of sugar; 2 tbsp. spoons of salt; 250 ml. 9% vinegar (either 175 ml. Of water + 75 ml. 70% vinegar essence; 250 ml. vegetable oil (I prefer refined sunflower oil) 1.5 tsp of red pepper; 2 teaspoons ground black pepper; 4 tsp of ground coriander as desired, you can also add spices to your taste, such as cardamom, dried basil, turmeric, ginger, ground bay leaf. Cooking:   All crushed vegetables should be stored in a large bowl, squeezed garlic, sprinkle with salt and sugar, pour with oil and vinegar, add spices. And gently mix the handles, but not knead! Next, lay out the salad in clean jars, close the plastic lids and leave for a day at room temperature. Do not eat the rest of the salad immediately !!! The cabbage in the cans the next day will squeeze and you will need to add a little to each container. Then clean in a cold place.

8. Bomb Cabbage

Ingredients:   2 kg. - cabbage; 0.4 kg. - carrots; 4 cloves - garlic; You can add an apple, beets.

Marinade:   150 ml. - rast.oil; 150 ml. - 9% vinegar; 100 gr. - sugar; 2 tbsp. - salt; 3 pcs. - laurel. sheet; 5-6 peas - black pepper; 0.5 l. - water.

Cooking:   Chop everything, rub the carrot, chop the garlic. Lay tightly in a jar. Pour all the marinade ingredients into the pan and boil everything for 5 minutes. Pour boiling marinade over cabbage. Ready in the morning! You can eat!

9. Layered salad   with cabbage

Ingredients:   Cabbage; bell pepper; cucumbers; tomatoes; bow; parsley.

For pouring 2 liters. water: 2 tbsp. spoons of salt, 6 tbsp. spoons of sugar, peppercorns, cloves, bay leaf, acetic acid in 1 jar (0.7 - 1 l) - 1 / 3-1 / 2 tsp.

Cooking:   All vegetables are thoroughly washed. Cabbage cut into thin chips. Peel the cucumbers and cut them into 7-8 mm thick circles. Tomatoes must first be freed from the skin; to do this, we make a shallow cross-shaped incision at the top, pour boiling water for a few minutes, pour it over with cold, after which the skin can be easily removed. Cut tomatoes into thick circles. Pepper is freed from seeds and cut, depending on the size of the fruit, into rings or wide straws. Onions cut in thick circles and disassemble into rings. At the bottom of the sterilized cans put a sprig of parsley, and then layers in random order, alternating colors, put the vegetables. Cooking pouring: dissolve sugar and salt in water, put spices (everything except vinegar), boil for 5 minutes and pour jars. Next, I put the jars in the microwave for blanching vegetables and sterilization for 10-15 minutes. After this, we twist the jars, pre-pouring acetic acid, turn over the lid and cover with something warm (a blanket, a blanket in several additions) for additional self-sterilization. Opening a jar of lettuce in winter, you can serve it as a side dish or as a snack. Vegetables are sweet and sour, not spicy, stimulating the appetite.

10. Sauerkraut with beets   Peel the beets and cut into large plates with a thickness of 0.5 cm. Cut cabbage into 8 pieces into small pieces, coarsely chop the garlic and celery. Lay the beets, cabbage, garlic and celery in the bottom of the dish; then again beets, etc., until the dishes are filled to the top. Boil water, pour the cabbage with hot brine (1 tablespoon of salt, 10 g of sugar per 1 liter of water). Ingredients: cabbage - 1 head, beet - 1 pc., Celery - 1.3 pc., Garlic - near the head. Optionally, you can add horseradish root, parsley, bell pepper. Enjoy your meal!

Sauerkraut is considered to be an excellent addition to any dish. It can be cooked with carrots, large pieces of beets, pepper, vinegar and without. From the spices are suitable dill seeds, coriander, cumin, bay leaf, peppercorns. But the vegetable is tasty and without seasoning, you just need to ferment properly.

Consuming sauerkraut, the body receives a lot of necessary substances and minerals:

  • Potassium, magnesium, calcium, iron, phosphorus, zinc, chromium, copper
  • Cellulose, mineral salts
  • Vitamins of group B
  • Vitamin U protects the gastric mucosa from harmful effects
  • Vitamin C must be obtained daily. It strengthens the walls of blood vessels, helps to organize the work of the liver, increases the body's resistance to viruses and colds.

And this is not a complete list. beneficial substances. Along with the benefits, cabbage can harm the body and:

  • Not recommended for people suffering from diabetes. If salt is excluded from the recipe, it acquires a specific taste. But in this form, diabetics are allowed to use it.
  • Promotes increased flatulence and flatulence. If you have problems with the gastrointestinal tract, you should not lean on it - there should be a measure
  • Not desirable for people suffering from peptic ulcer, gallstone disease, problems with the pancreas
  • With increased acidity of the stomach, add sunflower oil to the cabbage to prevent recurrence.

Beneficial features

The sauerkraut is quite a lot useful properties. And it is necessary to take them into service in order to help the body stay healthy for many years.

  • Organic acids help the digestive system. Adjust the work of the intestine, save from constipation and dysbiosis
  • Regular consumption of sauerkraut or its juice helps prevent cancer and coronary heart disease with the help of flavonoids that make up its composition.
  • Often sick people with colds, pickled vegetables will help strengthen the immune system. If you are already sick, cabbage pickle is good for sore throats, coughs, and even high fever. Dilute it with boiled water and drink
  • It has anti-inflammatory and analgesic properties. Juice will help from bleeding gums
  • The presence of vitamin B6 contributes to the rapid absorption of protein
  • Excellent anti-hangover
  • Helps reduce toxicosis in pregnant women

Calorie sauerkraut

Calorie content is small - only 27 kcal per 100 grams of product.

Sauerkraut Recipe

In the old days there was a feast of Sergei Kapustnik. It was celebrated on October 8: the whole family made sour cabbage for the winter - they prepared barrels, chopped cabbage. There was enough work for everyone. But in the long winter the family pleased themselves with tasty and healthy sauerkraut.

I remember my childhood. In the courtyard were sheds for storage of all sorts of things. We had a large oak barrel in which cabbage was kept in winter.

For some reason, what I remembered most was not the process of fermentation, but how we went to the barn and picked out the cabbage from the barrel. It was cold in winter and it froze. But after thawing did not lose taste and healthy qualities.

Her grandmother cooked it according to a special recipe, shifting the heads of cabbage in half with chopped cabbage. It was delicious. The recipe is almost impossible to repeat. Grandma didn't have the exact ingredients - she did everything by sight.

I explained this way - the amount of salt and sugar depends on the juiciness, variety of cabbage. In addition to salt and sugar, she did not add anything there. Personally, my first salting experience ended pitiably - I had to throw away a whole bucket of ready-made cabbage. Well, I did not like the taste - it did not work out like granny’s.

Since that time, I have not touched her. Prepared by anyone, but not me. And just a couple of years ago, I wanted to try again to ferment the cabbage. And I did it - I added myself work. Now the cabbage will ripen in the garden and again have to do the blanks.


Instant Sauerkraut

An indispensable option when planning a menu for meeting guests. Not much time is spent, money, too. The result is delicious snackand it is possible to cook it in advance.

Would need:

  • Three kg of white cabbage
  • Three large carrots
  • 3 - 4 cloves of garlic

For the marinade:

  • One and a half liters of water
  • 200 grams of sugar sand
  • 3 tbsp. coarse salt without tops
  • 250 g of sunflower oil
  • 200 g table vinegar 9%

How to cook:

  • At first we will chop cabbage, we will rub carrots, we will clear garlic from a peel and we will pass through a press. Connect all in the same container. I usually use the pan
  • Then prepare the marinade - all the ingredients according to the recipe are mixed in a separate container, except for vinegar and boil. At the end we will pour in the vinegar and hold it on the fire for 2-3 minutes
  • Immediately pour the chopped mixture with hot marinade. Do not be afraid, the cabbage will only soften slightly, the crispness will remain. Cover with a lid and let stand on the table for two hours. We try, if it is not ready for your taste, we still let you stand, we pack it in cans, put it in the fridge.

We have such a blank for a long time is not stored. During the winter I have to do it several times.


Sauerkraut - a classic recipe

I still have the 1960 cookbook book. Imagine, she is 57 years old. But the tips are still relevant. Prepare sauerkraut recipe book.

We will need:

  • Fresh white cabbage - 5 kg
  • Salt large - 125 - 150 g of salt
  • Carrots - 250 grams
  • Spices - caraway, cloves, bay leaf

The steps of salting in the classic recipe:

Cut off rotten and green leaves from vegetables, wash the head out with water and chop straws

  • Grate carrot. All vegetables are poured into a container with salt and spices.
  • We rub the cabbage with our hands and put it in a tub (a barrel or a can), preliminarily lay cabbage leaves on the bottom and top it with green leaves, put a wooden circle and press down with a load
  • In the process of fermentation, foam appears, which should disappear at the end of the starter. If the brine is covered with mold, pour the top layer of cabbage, wash the wooden circle with boiling water and put the load again
  • If the brine does not cover the workpiece, the load should be increased.
  • For fermentation, the dishes are placed in a warm place (18 - 20 degrees) for about a week, and then stored in a cold room with a temperature of 5 - 8 degrees
  • In the process of fermentation it is necessary to pierce it several times with a clean wooden stick.
      mixture for removal of gases formed during ferment.
  • When stacked in barrels, shredded cabbage can be shifted in halves of head, apples. Heads should be moistened with a strong solution of salt (for 1 cup of water ½ salt).

Beetroot Sauerkraut: Georgian

For lovers of thrills, I suggest fermenting cabbage according to the Georgian recipe. The technology involves staining the main ingredient in pink with beets. The spice of the dish is customized by reducing or increasing the amount of chili pepper and garlic.

Would need:

  • Head of cabbage - about 3 kg
  • Chili Pepper - 2 Stuff
  • Celery - a couple of roots
  • Beets - one and a half kilograms
  • Garlic - 2 medium sized heads
  • Salt - 2.5 st. l
  • Water - 2.5 liters

How to cook:

First, prepare the brine from water and salt. Boil and leave to cool.

  • We release the main ingredient from the top clothes, cut into large pieces. If you have small coaches, cut in half. And then each piece is about three equal pieces.
  • Peel the beets and chop into half rings or cubes
  • Garlic peeled, washed, cut into small plates. This is necessary for the Georgian dish to soak faster and acquire the characteristic flavor.
  • Pepper clean, cut into small pieces
  • Now we choose the dishes. I recommend kvass in a large saucepan, and after readiness to shift to the banks
  • At the bottom of the dishes lay beets, cover the top with pieces of cabbage. Then a layer of beets, garlic, pepper and celery, and so fill the container until the products run out. The top layer must be beets
  • Fill with cold pickle all the vegetables.
  • Close and leave at room temperature for five days. Do not forget to poke 2 - 3 times a day with a wooden skewer so that gases escape
  • If necessary, you can add salt
  • After the billet infused, lay out on the banks and remove for storage in a cold place.


Sauerkraut in a jar

As usual, we were visiting, and on the table according to the season there was a cup with a juicy snack. Tried it - I liked it. The hostess kindly shared the matchless recipe for crispy sauerkraut without vinegar.

At the 3-liter jar we need:

  • 3 kg of cabbage
  • 50 grams of salt
  • 1 carrot

Cooking:

  • Rinse cabbage and chop shavings with a width of not more than 5 mm
  • Grate carrots
  • Vegetables with salt put in the bowl and mix
  • Pereteret cabbage until juice
  • Put the finished portion in the jar and tightly tamp. Jar fill before the neck. Leave at room temperature
  • When foam begins to form on top of the cabbage, pierce in several places to the bottom
  • The foam will disappear, and the raised juice will go to the upper layer, the leaves will slightly externally tighten - signs of the dish's readiness.

Where and how to store

A fridge or cellar is suitable for storage. The temperature should be from 0 to +3 degrees. It may be stored on a glazed balcony, but only if the temperature does not fall below one degree.

Not all housewives have a basement or a large fridge in which all your workpieces fit. In this case, boil portions - cooked - eaten - again leavened. But in the winter, prices are rising, and the vegetable is no longer so juicy, which will affect the taste of the finished product.

Storage at room temperature involves the periodic addition of granulated sugar to the brine. It acts as a vinegar and prevents damage to the product.

Another problem with storage is mold. To avoid this, use horseradish or mustard. Mustard powder spread in cheesecloth and immersed deep in a jar. Horseradish chopped shavings and lay in the finished cabbage.

It happens, I keep and in freezer. Cabbage, even if stored in a refrigerator or basement, should be covered with a layer of brine. The only thing is that when it is defrosted, it loses some of its nutrients and taste. You can reanimate by adding a little sugar and fragrant sunflower oil. Or, as an option, stew in a frying pan and send stuffing in pies. Delicious.


The secrets of cooking delicious sauerkraut

In order for the cabbage to be juicy and crispy, you need to follow a few simple rules:

  1. Choice of cabbage. Forks choose tight and strong, without visible damage and cracks. Leaves - fresh, without rot and wilt
  2. Use for souring late varieties
  3. To eliminate the fermentation process, put a crust of rye bread covered with cabbage leaves on the bottom of the dish
  4. Pierce the workpiece into the fermentation process with a wooden knitting needle to remove gas bubbles
  5. Store in enamel or glass containers
  6. When storing the cabbage should be covered with brine, even if you freeze it.

I learned to cook such delicious sauerkraut. And believe me, your family and guests will love the juicy and crispy cabbage prepared according to these recipes.

Russian cuisine has always been famous for the variety of cooking recipes for cabbage for the winter: pickled, salted in jars, in barrels. When fermenting into the cabbage add berries, fruits, herbs and various savory spices. Cooking sauerkraut is very quick and easy.

From it you can cook a variety of dishes. In my family, cabbage soup and borscht is one of my favorite dishes. First of all, it’s like a ready-to-eat snack, slicing onions and watering with fragrant vegetable oil; Secondly, sauerkraut can be stewed, this is a wonderful main dish with the addition of sausages or meat. . I pickle cabbage in cans. Crunches - you will lick your fingers!

  Sauerkraut. Classic brine recipe

Sauerkraut in a jar is the most quick recipe. She will definitely like you. Sauerkraut in brine, excellent winter snack. After pouring brine, cabbage is ready in three hours.

Ingredients:

  • white cabbage -2 fork
  • carrot - 5 pcs
  • salt - 3 tbsp. spoons
  • sugar - 2 tbsp. spoons
  • water - 2 liters

Cooking:

Cut cabbage as you like.

On a coarse grater, rub carrots.

We mix everything with our hands and press on the cabbage to make the juice stand out, put them into glass jars and lightly tamp.

Bank put in a deep bowl.

Pour 2 liters of water in a saucepan, put 3 tablespoons of salt and boil.

We are waiting for the brine to cool.

Fill the cabbage with the cooled brine to the edges of the jar.

Leave the jar open for 2 days.

We pierce cabbage several times to the very bottom to let the air out. To do this is necessary, otherwise the cabbage will be bitter.

On the third day, the pickle should be drained into a bowl, it is still useful to us. For convenience, put on a jar lid with holes.

Put 2 tablespoons of sugar into the merged brine and dissolve it and pour the cabbage into it.

Close the jar lid and remove for a day in a cool place.

Our cabbage is tasty, crispy, juicy with a high content of vitamins ready.

It can be eaten by cutting onion and watering it with vegetable oil. It is great to add such cabbage to various salads, snacks, vinaigrette.

Cabbage pickle is a storehouse of vitamins and trace elements. Very useful for people suffering from diseases of the digestive tract.

Delicious winter for everyone!

  Recipe for sauerkraut 3 liter jar

A very simple recipe for sauerkraut without spices. Cabbage can be stewed with onions, without onions, with duck meat is very tasty. You can make stuffing to dumplings, a simple salad.

Ingredients:

  • cabbage - 4 kg
  • carrots - 2 pieces
  • salt - 1 kg of cabbage 1 table spoon of salt

Cooking:

Grate carrots on a coarse grater.

Cabbage shift to a large saucepan, add salt and carrots. Tamp with a little wooden spatula.

Cover with sterile gauze on top.

Put on top the load (pan with water) and leave for a day to sour.

A day later we remove the cargo, we pierce the cabbage with a wooden fork and we lift it with a wooden fork, lift it up a little so that the air goes out.

Cabbage properly tamped hand cam.

Cover with gauze again, put the load (pan with water), leave for another day.

Two days passed, a lot of juice was formed in the pan.

Gauze to remove, ready to mix the cabbage.

Transfer to jars, close the lid and store in a cool place. Cabbage can sour up to 3 days.

Enjoy your meal!

  Sauerkraut with beet in Georgian

This cabbage is very useful. Looks beautiful on the table. Quickly preparing.

Ingredients:

  • cabbage - 1 big head
  • garlic - 4 heads
  • beets - 6 medium pieces
  • red dried pepper (to taste)
  • Brine: for 1 liter of water 1 table spoon of coarse salt with a slide

Cooking:

Cut the cabbage into 4 parts and each quarter into another 2 or 3 parts so that the stalk is on each bite. The core keeps the whole piece whole.

Cut the beetroots very thinly. In order to make it pleasant to eat, we cut into 1.5 cm thick plates. It is very tasty when cooked and very healthy. Peel the garlic.

Cooking brine, which will fill the cabbage. Dissolve in raw cold water   salt per 1 liter of water 1 tbsp. spoon of salt with a slide. We part in 3 liter jar, 3 tablespoons with a heap of salt. If not enough brine, you can then top up.

Cabbage in fresh, pickled or canned form is the main component of many recipes “on a quick hand»In the diet of the autumn-winter table. We offer a simple recipe for sauerkraut for the winter in banks, which will help out at any time. The method of preparation of such billet is simple, does not require significant time or money investment, but the result is above all praise.

The easiest way to serve sauerkraut to the table is to add thinly chopped onions and fill with sunflower oil, it is better if it is unrefined, with the smell of seeds. And the rest, it all depends on your imagination - green pea, fresh tomatoes, boiled potatoes, apples, give an excellent flavor combination with sauerkraut.

What is required for the preparation of sauerkraut?

A set of products and improvised items are elementary. From the calculation of the volume of one 3-liter jar, you will need:

  • white cabbage fresh;
  • 1 large carrot;
  • salt - 150 g;
  • sugar - 100 g .;
  • large pelvis (plastic or enamel),
  • sharp knife for shredding,
  • long wooden stick,
  • cutting board;
  • three-liter cans.

How much cabbage is needed for canning?   A big head or a few small ones is absolutely unimportant, in the total mass they should be at least 3.5-4 kg. Choose cabbage with dense and juicy leaves, they will give the required juice for preservation.

Do I need to sterilize jars for sauerkraut?   Yes, it is better to sterilize, after washing them thoroughly.

How easy it is to cook sauerkraut for the winter in 3-liter jars

  1. Chop the cabbage into strips 4-5 mm wide. If you cut it thinner, the cabbage will lose its crunch and will become soft.
  2. Carrot grate on a coarse grater.
  3. Place the vegetable mixture in a bowl, add salt and sugar. Then, knead the cabbage with clean hands, while mixing it with salt. Do not overdo it, the task in this process is the uniform distribution of salt.
  4. Place the cabbage in a clean, dry jar in portions, gently rubbing it with your hand. After the can is filled, place it in the basin and cover with a lid. Attention! Keyword - cover, without closing, so that the juice can freely go out and drain on the can. Daily wash it off. In such a position at room temperature, the bank should be kept for at least 2 or 3 days, until all excess liquid is released.
  5. 2-3 times a day, with a clean long wooden stick, poke cabbage all the way to the bottom of the jar. Try the juice that stands out, its taste should be salty-sweet, with a pronounced advantage of salty. This suggests that you did everything right.

Cabbage juice no longer stands out? So, sauerkraut is ready. Close the 3-liter jars with a regular capron cap and send to a cool place. For this purpose, perfect cellar. The prepared product will be stored for a very long time.