Sauerkraut: recipe for a 3-liter jar

Content

1 Cooking principles
2 Classic recipe
3 Recipe with brine
4 Sauerkraut with honey
5 Spicy cabbage
6 Recipe with beets
7 Recipe with peppers and tomatoes
8 Recipe with apples
9 Conclusion

Pickled cabbage - This is a simple and affordable type of homemade preparations that can be obtained at any time of the year. Depending on the recipe, its preparation time ranges from one day to three days.

Sauerkraut is a component of vegetable salads, it is added to cabbage soup, cabbage rolls are made with it, and pies are baked with it. Due to the lack of heat treatment, vitamins and other beneficial substances are preserved in it. If you follow the recipe, such preparations can be stored for 8 months.

Cooking principles

Due to pickling cabbage is stored throughout the winter. It is most convenient to store it in 3-liter jars. Therefore, recipes are used for sourdough, which contain the required amount of products to fill one jar.

To get a delicious snack or component for other dishes, you need to follow the following recommendations:

you need to choose white cabbage varieties;
there should be no cracks or damage on the cabbage;
Before cutting the head of cabbage, you need to remove the wilted leaves;
Medium and late ripening varieties are best processed;
Initially, cabbage was fermented in wooden barrels, today glass or plastic dishes are also used for these purposes;
if used brine, then the vegetables should be completely in it;
fermentation processes accelerate when the temperature rises from 17 to 25 degrees;
for fermentation, vegetables are placed under a weight in the form of a stone or glass container;
it is permissible to carry out fermentation without a load if the layers of cabbage are tightly compacted in the jar;
the finished snack is stored in the refrigerator or underground at a temperature of +1 degree;
When pickled, cabbage contains vitamins B and C, fiber, iron, calcium and other microelements.

Advice! Cabbage is not recommended to be included in the diet if you have problems with the stomach, gall bladder and kidneys.

Classic recipe

The traditional way to get sauerkraut in a 3-liter jar is to use carrots, salt, sugar and a minimum set of spices.

White cabbage (2 kg) is cut in any convenient way (using a knife, vegetable cutter or blender).
The prepared slices are placed in a container, after which sugar (1 tbsp) is added.
Grind the vegetables by hand and add salt little by little (2 tbsp). You need to taste it periodically. The cabbage should remain a little salty.
Carrots (2 pcs.) need to be peeled and grated on a coarse grater. Then it is placed in a common container.
For sourdough, add a little dill and dry cumin.
The vegetable mixture is compacted into a 3-liter jar.
Then cover it with a lid and place it on a plate.
You need to ferment vegetables for three days by placing them in a warm place.
Several times during the day the cabbage is pierced to the bottom of the jar to release gases.
After the specified time, you can serve the appetizer to the table. If the workpiece is intended for winter, then it is put in a cool place.

Recipe with brine

For sourdough, you can prepare a brine, which requires water, salt, sugar and spices. This is one of the simplest recipes for making sauerkraut:

To fill a three-liter jar, you will need 2 kg of cabbage. For convenience, it is better to take two 1 kg heads of cabbage, which are chopped into thin strips.
Carrots (1 pc.) need to be peeled and grated.
The vegetables are mixed, and try not to crush them, then placed in a jar with a capacity of no more than three liters.
According to the recipe, the next step is preparing the marinade. Pour 1.5 liters of water into a container and set it to boil. Add salt and sugar (2 tbsp each), allspice (3 pcs.) and bay leaf (2 pcs.) to hot water.
After the brine has cooled, pour the vegetable mixture into it.
The jar is placed next to the radiator or in another warm place. It is recommended to place a deep plate under it.
The cabbage is fermented for 3 days, after which it is moved to the balcony.
The total time until complete readiness is a week.

Sauerkraut with honey

When honey is added, the snack acquires a sweetish-sour taste. The process of its preparation includes several stages:

I finely chop cabbage with a total weight of 2 kg.
Then you need to peel one carrot, which I chop using a regular grater or blender.
I mix the prepared components, and you can lightly mash them by hand.
Vegetables are compacted tightly in a 3-liter jar.
After this, you can proceed to preparing the brine. In a container you need to boil 1 liter of water, add salt (1 tbsp), bay leaf (2 pcs.), allspice (4 pcs.) and honey (2 tbsp.).
I cool the finished brine and pour it into a jar.
I ferment the cabbage for 3-4 days. First, place a deep container under the jar.
When fermenting, you need to periodically pierce the vegetables with a knife to ensure the release of gases.

Spicy cabbage

The snack turns out to be very tasty if you ferment vegetables with honey and spices. Then sauerkraut recipe takes the following form:

You should start cooking with the marinade so that it has time to cool a little. Pour 1 liter of water into a saucepan and bring it to a boil. Add salt and honey (1.5 tbsp each), cumin, anise, dill seeds (1/2 tsp each) to hot water.
Cabbage (2 kg) cut into strips.
Medium-sized carrots (1 pc.) need to be grated on a coarse grater.
The vegetables are mixed, and you need to crush them a little by hand.
Then the resulting mass is placed in a jar and filled with warm brine.
A day after the cabbage has been fermented, it can be served. Winter preparations are put away in a cool place.

Recipe with beets

When beets are added, the appetizer acquires a bright burgundy color and an unusual taste. The fermentation process for a 3 liter jar includes the following steps:

Cabbage with a total weight of 2 kg must be cut into strips.
Beets (150 g) are cut as desired: into cubes or strips.
Carrots (1 pc.) need to be peeled and chopped.
The vegetables are mixed and placed in a jar.
To make the cabbage ferment faster, prepare the brine. Add chopped garlic (2 cloves), vinegar (1 glass), vegetable oil (0.2 l), sugar (100 g) and salt (2 tbsp) to a saucepan with water.
Pour warm brine into a container with cabbage and place a weight on top.
Ferment vegetables for 3 days.
The resulting snack is enough to fill a three-liter jar.

Recipe with peppers and tomatoes

Sauerkraut can be cooked together with other vegetables. The most delicious is the combination of cabbage, bell peppers and tomatoes. This snack is obtained by following the following recipe:

1.5 kg of cabbage needs to be finely chopped.
I cut carrots and tomatoes (2 pieces each) into slices.
I peel the seeds from the sweet pepper (2 pieces) and cut it into strips.
I press the garlic (3 cloves) through a press or a special garlic press.Then I prepare one bunch of greens at a time - parsley, cilantro and dill, which I chop finely.
Add salt (30 g) to boiling water (1/2 l) and stir until it is completely dissolved.
Prepared vegetables (cabbage, tomatoes and peppers) are placed in layers in a container. Between them I make a layer of carrots and garlic.
When the brine has cooled, pour it into a container with vegetables. I put pressure on top.
I ferment vegetables for three days, after which I store them in a 3-liter jar.

Recipe with apples

Adding apples will help diversify the traditional recipe. This recipe does not require any brine preparation. To ferment the dish, all you need is the ingredients’ own juice without preparing brine.

Cabbage (2 kg) cut into strips.
Carrots and apples (2 pieces each) are crushed in a blender or using a grater.
In a large container, mix vegetables with the addition of salt (5 tsp).
The resulting mass is compacted so that the 3-liter jar is completely filled.
The jar is placed in a deep container and a small weight is placed on top. A glass of water will perform its functions.
Over the next three days, the vegetable mass is left to ferment at room temperature.
When the cabbage is fermented, you can put the jar in the refrigerator for permanent storage.

Conclusion

First courses are prepared from sauerkraut and added to salads and side dishes. Preparations can be made throughout the year. It’s most convenient to fill one three-liter jar, and when the snack comes to an end, you can try new recipes.

Sauerkraut occurs in a warm place. First you need to chop the vegetables, add salt, sugar and spices. Honey, beets, and apples give the preparations an unusual taste. To taste, you can add cumin, bay leaf, allspice, dill seeds or herbs.