Classic sauerkraut

Sauerkraut is one of the most popular and healthy snacks for the fall and winter. For those who don’t really like experiments, we suggest preparing sauerkraut according to classic recipes. Cooking tips proven over the years will allow you to get a bright-tasting, crispy and juicy product at home. Take 10 ideas with a detailed description of the process and step-by-step photos.

Classic sauerkraut in brine at home

Juicy and appetizing sauerkraut is obtained with the addition of brine. The aromatic product will complement many homemade dishes, and can also be served as a separate cold appetizer.

1. 
   Sauerkraut according to the classic recipe is very simple to prepare. Let's prepare the necessary ingredients for the starter.
2. 
   Next we start preparing the brine.Stir salt and sugar in water until they are completely dissolved.
3. 
   Boil the product, keep it on the fire for 3 minutes and turn off the stove.
4. 
   At this time, cut the cabbage into thin strips and pass the carrots through a grater. Stir the vegetables together.
5. 
   Place the resulting mixture tightly in a glass jar.
6. 
   Next, fill the product with cooled brine. We leave the preparation for three days at room temperature.
7. 
   After a while, the juicy and crispy sauerkraut in brine will be completely ready, you can try it!

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Sauerkraut with carrots in a saucepan - classic recipe

A convenient way to prepare sauerkraut with carrots is in a saucepan. The finished treat will be juicy and crispy, which will serve as an excellent addition to many hot dishes.

Cooking time: 3 days

Preparation time: 3 days

Servings – 2 l.

Ingredients:

• White cabbage – 1 kg.
• Carrots – 1 pc.
• Salt – 30 gr.
• Sugar – 120 gr.
• Water 4 tbsp.

Cooking process:

1. Wash the vegetables. First remove the top leaves from the cabbage and peel the carrots.

2. Next, cut the cabbage into thin and long strips.

3. Add coarsely grated carrots to the cabbage. Knead the mixture with your hands until the juice comes out.

4. Place the prepared mixture into a saucepan. Mix it with salt and fill it with water. Let the product infuse for two days, then add sugar and keep for another 1 day in a cool place.

5. Juicy sauerkraut is ready at home. Try it!

Juicy and crispy sauerkraut in a bucket

An interesting way to prepare sauerkraut is in a bucket. The finished product comes out incredibly juicy and crispy. It can be served as a side dish or with meat dishes.

Cooking time: 4 days

Preparation time: 4 days

Servings – 7 l.

Ingredients:

• White cabbage – 10 kg.
• Carrots – 0.5 kg.
• Salt – 200 gr.

Cooking process:

1. Wash the cabbage and cut it thinly in any convenient way.

2. Place the cabbage strips in a bucket. We also put grated carrots here. Stir the products until the juice is released.

3. Next, add salt to the product, stir and press firmly to the bottom of the bucket.

4. Place pressure on the cabbage and leave the preparation for 3-4 days in a cool place.

5. Periodically remove the pressure and make deep holes in the mass.

6. After a while, the juicy homemade product will be completely ready. Serve crispy sauerkraut to the table!

Sauerkraut in a 3-liter jar without vinegar

A simple way to prepare delicious cabbage - without adding vinegar. You can prepare the treat in a three-liter jar. After a few days you will receive a delicious and juicy product.

Cooking time: 5 days

Preparation time: 5 days

Servings – 3 l.

Ingredients:

• White cabbage – 3 kg.
• Carrots – 2 pcs.
• Salt – 50 gr.
• Black peppercorns - to taste.

Cooking process:

1. Wash the vegetables. We cut the cabbage into thin strips and grate the carrots. Place the food in a common bowl.

2. Sprinkle the vegetable mixture with salt and add black peppercorns.

3. Knead the contents with your hands to release some juice.

4. Place the product in a three-liter jar and leave it for 5 days without a lid. Every day we make small punctures in the workpiece. Afterwards we put it in the refrigerator.

5. Juicy sauerkraut in a three-liter jar is ready. Try a delicious homemade snack.

Crispy Sauerkraut with Instant Pot Vinegar

Homemade sauerkraut is loved by many for its bright sour taste. Preparing such a snack is not at all difficult with the addition of vinegar. The product will delight you with a pleasant crunch and juiciness.

Cooking time: 24 hours

Cooking time: 24 hours

Servings – 2 l.

Ingredients:

• White cabbage – 2 kg.
• Carrots – 1 pc.
• Water – 4 tbsp.
• Salt – 3 tbsp.
• Sugar – 2 tbsp.
• Table vinegar 9% – 3 tbsp.

Cooking process:

1. First, wash the cabbage under water. Remove the top leaves and finely chop the remaining product. You can use straws or small pieces.

2. The carrots can be grated using a Korean carrot grater or a regular one with large cloves.

3. Next, boil water on the stove and dissolve salt and sugar in it. Then turn off the heat, add vinegar to the liquid and leave to cool until warm.

4. Stir the chopped vegetables in a large bowl and pour in the warm marinade. We place the workpiece under load for one day.

5. After time, the cabbage will be well saturated with the marinade and release even more of its juice. Ready!

Classic recipe for sauerkraut with apples

The classic recipe for making sauerkraut with apples is famous for its interesting taste and juiciness. Check out this bright culinary idea for your home table.

Cooking time: 4 days

Preparation time: 4 days

Servings – 2 l.

Ingredients:

• White cabbage – 2 kg.
• Apple – 500 gr.
• Carrots – 500 gr.
• Salt – 3 tbsp.
• Sugar – 1 tbsp.

Cooking process:

1. First, wash the cabbage. We remove the top leaves, as they accumulate a large amount of dirt. Cut the remaining head of cabbage into thin strips.

2. Next, peel, wash and grate the carrots.

3. Cut the apples into small pieces. Carefully remove the core and seeds from them.

4. Combine all three ingredients in a common bowl. We knead them with our hands, stir them with salt and sugar and put them under pressure for 4 days. Filled cans can be used as weight.

5.After a few days, remove the pressure and stir in the juicy sauerkraut. Ready!

Sweet sauerkraut with sugar

Surprise your family or guests with sweet and incredibly juicy sauerkraut. The recipe involves adding a large amount of sugar, which gives the vegetable a pleasant, unique taste.

Cooking time: 4 days

Preparation time: 4 days

Servings – 2 l.

Ingredients:

• White cabbage – 2.5 kg.
• Carrots – 2 pcs.
• Sugar – 0.5 tbsp.
• Salt – 50 gr.

Cooking process:

1. Rinse a head of cabbage under water. We remove the top leaves from it and carefully cut out the stalk. Cut the remaining vegetable into small strips.

2. Place the cabbage in a large pan that is easy to knead. We supplement it with grated carrots.

3. Sprinkle the vegetable mass with the required amount of salt and sugar. Mix the products thoroughly. We do this for a long time and with force so that the contents release the juice.

4. We do not completely cover the vegetable preparation with a plate and place a suitable weight on top. Let the product sit for 3-4 days.

5. After a few days, transfer the fermented cabbage to a suitable container with a lid. You can try it or store it.

How to make sauerkraut with cranberries?

The original taste of sauerkraut can be achieved with the addition of juicy cranberries. A pleasant sourness will make homemade preparations much brighter. Check out this simple recipe that has been tested by many housewives.

Cooking time: 3 days

Preparation time: 3 days

Servings – 2 l.

Ingredients:

• White cabbage – 2 kg.
• Carrots – 1 pc.
• Cranberries – 150 gr.
• Salt – 3 tbsp.
• Sugar – 2 tbsp.
• Bay leaf – 3 pcs.
• Black peppercorns – 10 pcs.

Cooking process:

1. Rinse the cabbage under water, then cut it into thin and long strips.

2. Place the prepared vegetable in the pan. We supplement it with peeled and grated carrots.

3. Sprinkle the food with salt and sugar.

4. Mix the mixture thoroughly to form juice.

5. Place cabbage leaves on the bottom of another dish. We also add bay leaves and black peppercorns.

6. Place the mixed vegetables on a bed of spices.

7. Next, add pre-washed cranberries.

8. Place the workpiece under pressure for 2-3 days.

9. Juicy and bright-tasting sauerkraut with cranberries is ready!

Instant sauerkraut with carrots

Appetizing sauerkraut with a pleasant sourness can be prepared using a quick and simple recipe. You don't have to watch a long process over several days. Take note of an interesting culinary idea.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings – 2 l.

Ingredients:

• White cabbage – 2.5-3 kg.
• Carrots – 2 pcs.
• Water – 4 tbsp.
• Sugar – 1 tbsp.
• Salt – 2 tbsp.
• Table vinegar 9% – 2 tbsp.

Cooking process:

1. First, rinse the head of cabbage under water, clean it of any contaminants, and then chop it finely and thinly.

2. Peel and thoroughly wash the carrots. We grate it.

3. In a separate metal bowl, heat the water and dissolve salt and sugar in it. At the end, pour in vinegar and let the resulting marinade cool.

4. Thoroughly knead the chopped vegetables with your hands and place them tightly in the prepared jar.

5. Close the container with cabbage in the marinade with a lid and place it in a cool place. Don’t forget to periodically pierce the cabbage with a wooden stick to release gases. Very soon the product will ferment and be ready for use.

Quick sauerkraut in a jar per day without vinegar

You can prepare delicious sauerkraut in one day.A simple recipe will not only save your time, but will also pleasantly surprise you with its delicious result. Serve this cold treat alongside other dishes.

Cooking time: 24 hours

Cooking time: 24 hours

Servings – 2 l.

Ingredients:

• White cabbage – 2.3 kg.
• Carrots – 2 pcs.
• Sugar – 2 tsp.
• Salt – 2 tbsp.

Cooking process:

1. Wash and cut the head of cabbage into several parts for convenience. Finely chop the product, bypassing the stalk. We won't need it.

2. Pass pre-peeled and washed carrots through a grater with large teeth.

3. Knead both products with your hands for a long time until they give a lot of juice. Then mix salt and sugar into the mixture.

4. Leave the workpiece under pressure for one day. It should be kept in a warm place.

5. Next, the finished sauerkraut should be stored in a cool place. A cellar or refrigerator will do.