Sauerkraut: classic recipes for crispy and juicy cabbage in a jar for the winter. How to ferment cabbage in a jar

31.03.2020

Sauerkraut - one of the favorite snacks of many people. It is tasty, healthy and suitable as a side dish for almost any dish. It is also used as an ingredient for the preparation of other delicious and healthy salads, hot dishes and even soups and borscht.

But really tasty can only be aromatic and crispy cabbage... Previously, it was fermented in special barrels and tubs, but today we can successfully use ordinary glass jars of various sizes. But before proceeding directly to the fermentation of our cabbage, you need to remember a few rules, strict adherence to which will allow you to get a truly tasty, healthy and crunchy product quickly and easily.

What to keep in mind first

Today, as before, many owners have their own secrets of cooking sauerkraut. But there are general recommendations, namely:

And finally, I would like to say that in the original version sauerkraut preparing v own juice , no vinegar added. But this cooking option sometimes takes a lot of time. Therefore, below we will tell you about how this appetizer is prepared in brine. fast way.

Express recipes

To begin with, let's define what exactly our term sauerkraut means, recipes early preparation which in the bank, we will offer you further. First of all, fast means less than a day. But here, too, there are limitations. There is also the maximum quick recipes sourdough cabbage, using which you get delicious and useful product within 4-12 hours after the start of cooking. So let's get started:

Sauerkraut fast food in 4 hours. It is necessary to chop 2 kg of cabbage with small noodles, add 2 large carrots, chopped at your discretion, and two cloves of garlic to it. All this should be gently mixed with your hands, but do not crush and put loosely in a jar with a volume of at least 3 liters. Next, bring to a boil 1 glass of water with a volume of 200 grams, add half a glass of vegetable oil, one spoonful of sugar and 2 tablespoons of salt to it. At the end, pour in 1 tablespoon of 70% strong vinegar. And pour the resulting marinade into a jar. The brine must be boiling. After 4 hours, you can enjoy a delicious and fragrant dish... After all, sauerkraut, cooked according to this recipe, turns out to be very crispy, aromatic and tasty and is cooked in a very short time. If desired, you can add a little chopped turnip onions to the cabbage with vegetables. And another advantage of this recipe is that sauerkraut does not need to be seasoned with anything before use. Everything you need is already present in it.

Pink spicy sauerkraut. This dish in finished form has a certain note korean food... Therefore, for lovers of all kinds of Korean spicy salads and snacks it is a real find. The cooking time, in contrast to the first recipe, is already a little longer, namely, the resulting dish can be tasted after 8-10 hours. It is very convenient to cook this dish at night, because in the morning, without wasting time, you can enjoy a wonderful snack. To prepare spicy pink cabbage, in addition to the vegetable itself, you will also need one medium-sized beet, a couple of carrots, salt, hot ground red pepper, bay leaf, vinegar 9%, vegetable oil and garlic - optional. You can chop the cabbage, or you can cut it into medium-sized cubes, the rest of the vegetables should be grated either on a coarse grater or on a grater designed for cooking carrots in Korean. Mix the vegetables, put them tightly enough in glass jars and cover with brine. To prepare it, you need to add the rest of the ingredients to 150 grams of water, boil everything together and pour the cabbage. After 8 hours, you can taste the cooked masterpiece... All vegetables are soaked in brine and it turns out very tasty.

As you can see, this sauerkraut, the recipes for the fastest preparation of which, we described above, can actually cook very quickly and turn out to be extremely tasty. But if you have a little more time and a desire to enjoy the taste of a real sauerkraut snack, which our grandmothers and their grandmothers still ate, then we advise you to turn to the recipes presented below. The brine in this case is without vinegar.

Sauerkraut, classic instant recipes and more

First of all, I immediately want to say that in the original version, cabbage is fermented in its own juice, without a gram of vinegar added. This process takes 2-3 days. In principle, this is not so much, which means that this option for preparing sauerkraut can be called quick. Moreover, it is prepared easily and simply, and most importantly, in an ordinary jar, of any capacity.

So, quick-cooking sauerkraut recipe includes:

Chop large forks into small strips. The weight of this vegetable should be about 3 kilograms.
Grate 1 large, juicy and fleshy carrot on a coarse grater.
Grind the carrots with cabbage and add 3 tablespoons of topless salt.
To make the cabbage as juicy and crisp as possible, add another tablespoon of sugar.
As soon as the cabbage begins to give off juice intensively, we stuff it tightly into the jar to the very top. It is necessary to pay attention to the fact that there must be cabbage juice on top.
Now we place our jar in a basin and leave it in a warm place for 3 days.
Several times a day, cabbage needs to be pierced to the very bottom to release carbon dioxide.
After this time, we remove the cabbage for 5-6 hours in the cold, and then we can enjoy the resulting masterpiece.

As you can see, there is absolutely nothing complicated in this recipe for making cabbage with a quick fermentation method. For additional flavoring, before putting the cabbage in the jar, you can add a little caraway or dill seed, a handful of lingonberry berries or soaked prunes to it. So, this appetizer will acquire a piquant aftertaste or aroma. But we advise you to cook it for the first time without any additives, because only by evaluating the true taste of this ancient snack, you can understand whether it needs additional additions.

Serve quick-cooked cabbage in a jar, best seasoned with a little vegetable oil and onions... This crispy appetizer goes well with everyone potato dishes, meat, and it is also an indispensable component in the preparation of vinaigrette. And the brine can also be used when stewing meat, in this case it turns out to be soft and aromatic.

Useful information

In conclusion, I would like to say once again that sour cabbage in a jar fast way according to any recipe, it turns out not only very crispy, tasty, aromatic and healthy, but also very budgetary. Cabbage is commercially available all year round at a low cost.

This fermented vegetable contains a huge amount of vitamin C and at the same time very few calories. So it is quite possible to attribute this snack to foods that have a so-called negative calorie content. Therefore, everyone who wants to lose weight, but at the same time get all vitamins in full and continue to eat deliciously, should definitely include such cabbage in their diet.

And in conclusion, I would like to say that it does not matter which way you choose to ferment the cabbage, in order to keep it crispy and tasty, you will need to store it in brine and always in a cool place. This is how she will be able to maintain her attractive appearance and good taste for as long as possible.

We offer a recipe for sauerkraut for 3 liter jar- the same volume, which is quite enough for a family to enjoy a fresh vitamin dish from the heart 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 boiling and stewing, "cabbage" useful substances 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 stuff glass jar 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:

We cut white cabbage and rub the carrots.
For one and a half liters of water, add a couple of tablespoons of salt, a little sugar or honey.
We tamp the vegetables, fill them with marinade.
If desired, put bay leaves, allspice or black peas between the layers of cabbage.
We cover the jar with a lid.
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 a cabbage leaf of such a size on top of the vegetables, which covers the entire surface.

Sprinkle everything generously with coarse rock salt. Fill in 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. Ready-made cabbage has a pleasant sourness, and how it crunches! 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:

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.
Chop the beets into slices (or three on a coarse grater), cut the carrots into thin rounds, and turn the garlic cloves into slices.
Put cabbage moths, beets, carrots and garlic in a bowl, you can put everything in any order.
Cut hot peppers into slices and add to vegetables.
Chop the greens coarsely or put the whole bunch - it will still give its aroma to the cabbage.
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 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 the jar.

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:

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

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For the correct marinade, observe the 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 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.

Thinly chop the cabbage, three carrots.
We crumple cabbage and carrots on a cutting board (preferably a wooden one).
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.
The last layer is necessarily cabbage.
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 - perfect side dish to baked goose, duck and chicken.

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

The first time crispy sauerkraut in a can was made in order to save the family budget. How many times, passing through the market, I was surprised at the prices for pickles-pickles: well, it’s strange, why are vegetables becoming so expensive, turning from fresh to salted? Fresh cabbage in the fall it costs a penny, and sauerkraut is already much more expensive. In the next trip to the market, once again amazed at the prices, I decided that it was time to switch to my own pickles. And now all winter I have sauerkraut in a jar, I chose a classic recipe, proven. Specially made step by step photos to show how easy it is to prepare.

To my amazement, it turned out that making sauerkraut is very easy. Now I don't buy it on the market, I only make my own. It turns out exactly the way we like it: sour, juicy, there is no pepper or lavrushka in it, and most importantly, there is no need to add water. When fermenting, a lot of brine is formed, which in itself is tasty and healthy, and it can also be used when cooking sour cabbage soup and soups.

Ingredients:

White cabbage - 2 kg;
carrots - 2 pcs (large);
table salt - 5 tsp with a low slide;
In addition, you will need a 3-liter jar and a crush.

How to ferment cabbage in a jar

I always choose bright, juicy and sweet carrots. I clean it and rub it on a coarse grater. Once upon a time I was taught how to choose her. You need to look not only to have a rounded nose at the carrot, but also to the top where the tops grew. If there are traces of tops left on a large round patch, then such carrots can be fodder varieties, as a rule, they are unsweetened. But, of course, there are exceptions. If the tops of the carrot grew from the middle, and the patch is small, almost invisible, then these are table varieties, it is suitable for pickles and fresh salads, and in soups-borscht.

For pickling, cabbage is needed only of winter and autumn varieties, it will be juicy, crispy. The head of cabbage should be dense, tight, and heavier in weight than it seems. Shredding is more convenient on a large cutting board, cutting the head of cabbage into several parts (or using a shredder) and weighing after cutting. In the recipe, the amount of salt is given per 2 kg. chopped cabbage. I don’t throw away the stumps, they will still be useful to us.

I mix cabbage with grated carrots. I do not wrinkle or grind, but only mix.

I add coarse table salt, always non-iodized. This salt is sold in rectangular or bluish packets. If you are at a loss with a choice, ask the seller in the store for table salt or rock salt.

I rub the cabbage with salt with my hands, but without fanaticism, it should remain firm and crispy.

I fill the jar a third. With a crush or fist, I press it hard until the juice appears. I put in the next portion and press down again. It is not necessary to fill the container immediately to the top, but gradually, very tightly, leaving no voids. When all the cabbage is tamped and the jar is filled up to the shoulders, I put pieces of stump on top, pushing them into the jar and tamp it tightly too. I cover it with a loose lid or cover the neck with a towel, put it in a deep plate and leave it in the kitchen for 2-3 days.

After a day, the cabbage will be completely covered with brine and a characteristic sour fermentation smell will already appear, and after another day, foam will be noticeable on the surface. From this moment, it is imperative to release gases by piercing the contents of the can with a wooden stick at least to the middle, but better to the bottom. Repeat several times a day, otherwise the cabbage will taste bitter and dry due to the fact that the brine will not remain in the jar during fermentation, but will overflow.

In principle, on the second day you can already try (if you like lightly salted), or keep it for a couple of days and then put it in the refrigerator, closing it with a plastic lid. In a cool place, cabbage will continue to gain flavor, and every day it will become more delicious and tastier. Instead of a can, cabbage can be fermented in a low enamel saucepan, covered with an inverted plate and placing a weight on top (a can of water). Sauerkraut is stored in a jar at a low temperature for a long time, but here it ends in a week and even earlier. To always have a stock, I make a couple of cans at once and replenish it as needed.

Classic Sauerkraut Tips

They say that all pickles-pickles made from vegetables of the female gender (cabbage, carrots, beets) should be made on “women's” days. This is Wednesday, Friday and Saturday. But from my own experience I can say that if you bought the right variety of cabbage and did everything right, then it makes no difference when you fermented it. To adhere to popular beliefs or not is a personal matter, you can just take the advice of our grandmothers into consideration.

The most important thing is to choose the right cabbage. Dense to the touch, heavy in weight, by no means loose. White or whitish-cream color. The top leaves may be green, but the head itself is white. Winter or autumn-winter varieties, summer and early autumn varieties are not suitable, such cabbage will soften when fermented.

Use stone (table) salt, not iodized. No other one is suitable for cabbage sourdough. You can add a little more than in the recipe, be guided by your taste. After mixing the vegetables and salt, try it - the cabbage should seem slightly salty to you.

Usually, when fermenting, a minimum of spices are used - only coarse table salt, occasionally adding a little sugar to speed up the fermentation process. If you like the richer taste and aroma of sauerkraut, add cumin, bay leaves, black or allspice peas, anise, and fennel. There are even recipes with the addition of cloves, but this is very for an amateur. Just don't add everything at once, too much spice will ruin the taste of the pickles.

That's all the secrets. Let you get a delicious crispy sauerkraut in a jar, write down the classic recipe and cook for health! Happy salting and bon appetit!