Sauerkraut in brine in a jar

Cabbage in brine has a sharply sour and rather salty taste, which is successfully used in the preparation of all kinds of sour cabbage soup. Another advantage is that cabbage always remains crisp if you follow the storage rules.

Classic sauerkraut in brine in a 3-liter jar

The classic recipe, as always, can please you with its simplicity of preparation and is suitable for novice housewives who are just discovering the world of winter preparations.

1. 
   How to prepare juicy and crispy sauerkraut in brine in a jar for the winter? Shred the cabbage as finely as possible, and chop the carrots on a coarse grater. We connect all the components together.
2. 
   Place the chopped vegetables in a jar washed with soda, compacting them with a wooden masher. Also, don’t forget to add bay leaves, pepper and dill seeds between the layers.
3. 
   Closer to the neck of the jar we leave a little free space where we add salt.
4. 
   After filling the jar with all the necessary ingredients, pour water at room temperature into it.
5. 
   Before covering the jar with a lid, pierce the cabbage through with any sharp and long object so that all the cabbage is saturated with brine. We sauerkraut for three days in a place with a temperature of up to 20 degrees, piercing it daily with a skewer.
6. 
   After three days, pour the brine into a saucepan and boil for 4-5 minutes, adding granulated sugar. Pour the same brine over the cabbage again and cover with a saucer. Leave it like this until it cools completely.
7. 
   A portion of sauerkraut can be transferred to a smaller container to serve immediately, and the main part can be stored in a jar under a nylon lid in the refrigerator.

We wish you bon appetit!

Sauerkraut in brine without vinegar in a jar

Concerns that cabbage without vinegar will become less tasty closer to winter are completely unfounded. Brine takes on this responsibility and handles it well. Vegetables in this brine are moderately salty, crispy and aromatic.

Cooking time: 1.5 hours.

Preparation time: 3 days.

Servings – 20.

Ingredients:

• White cabbage – 2.5-3.0 kg.
• Carrots – 2-3 pcs.
• Bay leaf – 2-3 pcs.
• Black peppercorns – 1 tsp.
• Salt – 3 tbsp.
• Granulated sugar – 1 tbsp.
• Water – 3 l.

Cooking process:

1. First of all, add salt and sugar to a saucepan with water, mix and bring to a boil. Then leave the brine to cool.

2. At the same time, grate the peeled carrots on a grater for preparing carrots in Korean.

3. Then finely chop the cabbage in any way convenient for you.

4.Combine carrots with cabbage, add pepper and bay leaves.

5. Mix all the contents very well and place them in prepared jars.

6. Place the filled jars on a tray or any other surface and pour in the cooled brine.

7. Cover with gauze and under no circumstances seal with lids. In this form, we leave the cabbage to ferment at room temperature for three days, periodically piercing it through with a sharp object.

8. After three days, the cabbage will be ready to eat. But we still advise you to save the jars until winter.

Bon appetit!

Crispy sauerkraut in brine with sugar

In order for sour sauerkraut to become a little sweeter, you don’t have to add a lot of sugar to the brine for balance, which is a significant advantage and does not reduce the benefits of vegetables.

Cooking time: 3 days 120 min.

Preparation time: 3 days.

Servings – 20.

Ingredients:

• White cabbage – 3000 gr.
• Carrots – 2-3 pcs.
• Salt – 2 tbsp.
• Granulated sugar – 2 tbsp.
• Bay leaf – 2-3 pcs.
• Sweet peas – 4-6 pcs.
• Water – 1.5 l.

Cooking process:

1. Combine shredded cabbage with chopped carrots.

2. Place bay leaves and peppercorns into the bottom of a sterilized jar.

3. We begin to lay the cabbage and carrots, without compacting them too much.

4. Dissolve salt in boiled chilled water.

5. And pour the liquid into the jar with cabbage so that it completely covers it.

6. Cover the jar with gauze and tie it with an elastic band. In this form, put it in a saucepan or any enamel bowl so that the juice can collect in it.

7. Leave the jars in this form for three days, making sure to pierce the cabbage right through with a wooden stick.Thanks to this action, we release the gas formed as a result of fermentation.

8. After three days, drain the brine from the jar and pour granulated sugar into it, then return it to the cabbage.

9. After two hours, cover the jar with a lid and store it in the refrigerator. At this point the cooking process is complete, and such delicious crispy cabbage can complement your lunch or dinner.

We wish you bon appetit!

Juicy sauerkraut with carrots in brine in a jar

You can't have too many vegetables in winter. Carrots add not only color to the dish, but also a pleasant sweetish taste with hints of spice.

Cooking time: 2-3 days 90 min.

Preparation time: 2-3 days.

Servings – 15-20.

Ingredients:

• White cabbage – 2000-2500 gr.
• Carrots – 500 gr.
• Salt – 2 tbsp.
• Granulated sugar – 2 tbsp.
• Water – 1.5 l.

Cooking process:

1. Add grated carrots to fairly finely shredded cabbage.

2. Knead the vegetable mixture thoroughly so that the cabbage becomes softer and releases some juice.

3. Fill a sterilized jar with cabbage and carrots.

4. Pour salt and sugar into cold water and stir thoroughly.

5. Then pour the liquid into the jar to the very edges and place the jar on a plate. Let the cabbage ferment at room temperature for several days.

6. Every day, about three times a day, you need to pierce the cabbage with a sharp and long object.

7. Leave the cabbage for another day until the fermentation process is completed. Then cover it with a nylon lid and put it in the refrigerator.

Bon appetit!

Instant sauerkraut in a jar with brine one day in advance

Everything impossible is possible.And if you just can’t get around to making sauerkraut just because of lack of time, then this recipe is definitely for you. You will need an hour of active cooking time, and the next day crispy, juicy cabbage will be on your table enjoying its taste and aroma.

Cooking time: 25 hours.

Cooking time: 24 hours

Servings – 8.

Ingredients:

• Cabbage – 1000 gr.
• Carrots – 2 pcs.
• Salt – 1 tbsp.
• Table vinegar (9%) – 0.5 tbsp.
• Sunflower oil – 0.5 tbsp.
• Bay leaf – 2 pcs.
• Granulated sugar – 0.5 tbsp.
• Black peppercorns – 7 pcs.
• Sweet peas – 6 pcs.
• Water – 1 l.

Cooking process:

1. Cut the cabbage into thin and long strips. Using a coarse grater, grate the peeled carrots and add them to the container with the cabbage. Mix everything well.

2. Place the cabbage quite tightly in the jar.

3. Pour salt and sugar, peppercorns and bay leaves into boiling water.

4. After boiling, pour sunflower oil and table vinegar into the pan, mix everything well and boil for another minute.

5. Pour the hot liquid into the jar and screw the lid on tightly, leaving the cabbage in this form for 24 hours.

6. The very next day the cabbage will be ready, and you can serve it for lunch or dinner to taste it.

Enjoy your meal!