Classic sauerkraut

Sauerkraut is one of the most popular and delicious pickles that you can make with your own hands using only simple and inexpensive products. You can ferment vegetables in various ways, for example, simply by adding salt and putting them in a cool room, or you can separately prepare the brine and pour the crushed ingredients with this mixture. This snack is an excellent substitute for fresh vegetables during the cold season, when prices for them are simply off the charts, but they have no taste or naturalness at all. Serve crispy cabbage to the table in combination with boiled potatoes or with a glass of strong alcohol. Believe me, all tasters will be satisfied and full!

Classic sauerkraut at home

Classic sauerkraut at home is everyone’s favorite snack, which our grandmothers prepared for each of us.So why don't we repeat this simple and straightforward recipe to enjoy that amazing taste and crunchy texture?

1. 
   How to make juicy and crispy sauerkraut at home? First of all, remove the spoiled leaves from the heads of cabbage, cut out the stalks, wash the vegetables and peel the carrots.
2. 
   Cut the cabbage in half and shred it.
3. 
   Using a grater, chop the carrots and mix with cabbage.
4. 
   Mix the vegetables with salt and sugar and pour into a large container, bucket or pan.
5. 
   Place a plate on top and apply pressure.
6. 
   We leave the mixture at room temperature for three days, then pour it into a basin and mix thoroughly, releasing unpleasant odors.
7. 
   Let it stand for an hour on the table and then distribute it into jars, filling them tightly. Sauerkraut is ready! Cover with lids and put in the refrigerator for further storage. Bon appetit!

Crispy and juicy sauerkraut in brine in a very simple way

Crispy and juicy sauerkraut in brine in a very simple way is a tasty and aromatic appetizer that can easily complement any side dish or main course of red meat or poultry. And when you add spices such as peppercorns and bay leaves, the cabbage turns out not only tasty, but also aromatic.

Cooking time - 3 days.

Cooking time - 20 minutes.

Portions – 10.

Ingredients:

• Cabbage – 2.5 kg
• Carrots – 2 pcs.
• Water – 1.5 l.
• Granulated sugar – 2 tbsp.
• Salt – 2 tbsp.
• Bay leaf – 1 pc.
• Black peppercorns – 6 pcs.

Cooking process:

Step 1.Pour water into the pan and bring to a boil, add bay leaves, peppercorns, sugar and salt.

Step 2. Mix the mixture and leave it covered until it cools completely.

Step 3. Without wasting time, cut the cabbage into thin strips.

Step 4. Peel the carrots, rinse the root vegetables and grate them using a borage grater.

Step 5. Mix vegetables.

Step 6. Place the cabbage tightly in the jar and fill it with brine. Without covering with a lid, place in a deep bowl where the liquid will drain - leave in this form for three days at room temperature.

Step 7. After the specified time has passed, wipe the glass jar with a towel, close it and put it in the refrigerator or take a sample. Bon appetit!

Sauerkraut with carrots in a pan

Sauerkraut with carrots in a pan is a fragrant and crispy appetizer that flies off the plate in an instant, as its texture and taste cannot leave anyone indifferent! In addition to vegetables, we only need salt and quite a bit of free time.

Cooking time – 74 hours

Cooking time - 30 min.

Portions – 14-20.

Ingredients:

• White cabbage, peeled – 5 kg
• Carrots – 1 kg
• Rock salt – 100 gr.

Cooking process:

Step 1. Remove dark leaves from the head of cabbage, cut the cabbage into four parts and cut into thin strips.

Step 2. Grate three carrots and place in a separate bowl. Pour several large handfuls of cabbage into a large container, sprinkle with salt and actively knead until juice appears, mix with some carrots.

Step 3. Repeating the manipulation, we connect all the components, carefully compacting them with a rolling pin.

Step 4.We press the mixture with our hands so that the vegetables are completely covered with juice - we put a weight on top and stick a rolling pin on the side to release gases.

Step 5. Sauerkraut at room temperature for three days, periodically piercing to the bottom, releasing air bubbles. After the specified number of days, take a sample and enjoy. Bon appetit!

Homemade sauerkraut in a bucket

Homemade sauerkraut in a bucket is a preparation that will delight you throughout the winter and autumn, and you will have to spend no more than half an hour cooking. The most difficult thing in cooking is chopping the vegetables and finally waiting for fermentation. After the necessary processes, the snack is perfectly stored in jars in the refrigerator or cellar.

Cooking time – 3-4 days.

Cooking time - 30 min.

Portions – 15.

Ingredients:

• Cabbage – 4.5-5 kg.
• Carrots – 1 pc.
• Salt – 5-6 tbsp.

Cooking process:

Step 1. Before starting the process, peel and rinse the carrots, clean the head of cabbage from damaged leaves and stalks.

Step 2. Cut the cabbage into thin strips or small squares and pour into a deep container.

Step 3. Grate the carrots into the same container using a grater with medium holes.

Step 4. Salt the ingredients and actively knead them with your hands for about three minutes, then let them stand for 15 minutes to release the juice.

Step 5. Fill an enamel bucket with vegetables and fill it with the remaining juice.

Step 6. We “sink” the vegetables in the liquid and set the pressure, transfer them to a room at room temperature and leave for 3-4 days.

Step 7. After the specified time has passed, distribute the snack into jars and fill with brine. Bon appetit!

Sauerkraut without vinegar in a 3-liter jar

Sauerkraut without vinegar in a 3-liter jar is a juicy and crispy dish that will be in demand on the table, both during lunch and dinner. A minimum of effort and labor, and as a result we will get an incredibly appetizing and tasty snack that everyone will like!

Cooking time – 2 days 9 hours

Cooking time - 20 minutes.

Portions – 12.

Ingredients:

• Cabbage – 2.5 kg.
• Carrots – 2 pcs.
• Salt – 2 tbsp.
• Granulated sugar – 2 tbsp.
• Bay leaf – 2 pcs.
• Black peppercorns – 0.5 tsp.
• Water – 1.5 l.

Cooking process:

Step 1. According to the list of ingredients presented above, prepare the products.

Step 2. Peel and rinse the carrots, chop them using a borage grater.

Step 3. Using a knife or shredder, cut the cabbage.

Step 4. Mix the vegetables thoroughly.

Step 5. For the brine, bring water with spices, salt and pepper to a boil, remove from the burner and cool.

Step 6. Place the assorted vegetables tightly in a jar and fill it with brine, place the structure in the pan and pierce it with a knife to the very bottom. Leave for three days at room temperature.

Step 7. After a few days, squeeze out the cabbage and serve, sprinkled with aromatic sunflower oil. Bon appetit!

Crispy sauerkraut with apples

Crispy sauerkraut with apples is a delicious dish with an unsurpassed aroma and a unique sweet and sour taste, unlike anything else. Prepare such a snack just once, and you will forever refuse what we are offered in stores.

Cooking time – 3 days

Cooking time - 15 minutes.

Portions – 3.

Ingredients:

• Cabbage – 500 gr.
• Apple – 100 gr.
• Carrots – 100 gr.
• Bay leaf – 1 pc.
• Black peppercorns – 8 pcs.
• Salt – 4 gr.
• Granulated sugar – 8 gr.

Cooking process:

Step 1. Cut the apple pulp into random slices and grate the carrots.

Step 2. Shred the white cabbage.

Step 3. Add vegetables, sugar, salt, bay leaf and peppercorns to the pan.

Step 4. Carefully knead the components with your hands.

Step 5. Transfer part of the assorted vegetables into a jar.

Step 6. Place a handful of apples on top.

Step 7. Fill the entire container in the same way. Cover loosely with a lid and leave on the work surface for 3-5 days, periodically piercing the cabbage and releasing gases.

Step 8. Serve the aromatic cabbage with fruity notes to the table and enjoy. Bon appetit!

Sweet sauerkraut with sugar

Sweet sauerkraut with sugar is a universal dish that can be served as a snack, or you can stuff yeast pies, cook cabbage soup or borscht, and also prepare aromatic bigus. And whatever of the above you didn’t like – it will be delicious in any case!

Cooking time – 78 hours 30 minutes

Cooking time - 30 min.

Portions – 4-5.

Ingredients:

• Cabbage – 900 gr.
• Water – 1 l.
• Carrot – 1 pc.
• Granulated sugar – 100 gr.
• Salt – 2 tbsp.

Cooking process:

Step 1. Before starting the process, we clean and wash the vegetables, bring water and salt to a boil and let it cool completely, sterilize and dry the jar.

Step 2. Cut the head of cabbage into 4 segments, chop it as thinly as possible, and pour it into a basin.

Step 3. Grate the carrots with the cabbage and carefully knead the ingredients with your hands to release the juice.

Step 4. Packing the ingredients tightly, fill the container.

Step 5. Fill the composition with saline solution and place it in a deep bowl where the brine will flow out.

Step 6.After three days, drain the juice and mix with granulated sugar, pour the cabbage again and put it in the refrigerator for another 10-12 hours. Bon appetit!

Instant sauerkraut with carrots

Instant sauerkraut with carrots is an aromatic and incredibly tasty quick appetizer that can be served in just one day. Pair crispy cabbage with boiled poultry or baked meat and voila - a delicious dinner is already on your table.

Cooking time – 24 hours

Cooking time – 10-15 min.

Portions – 8-10.

Ingredients:

• Carrots – 1 pc.
• Cabbage – 2 kg.
• Garlic – 6 teeth.
• Water – 1 l.
• Salt – 2 tbsp.
• Granulated sugar – 0.5 tbsp.
• Vegetable oil – 150 ml.
• Bay leaf – 3 pcs.
• Table vinegar 9% – 150 ml.

Cooking process:

Step 1. Prepare a food set.

Step 2. Shred the cabbage in any convenient way.

Step 3. Pour the slices into a deep container convenient for mixing.

Step 4. Next, chop the carrots using a Korean vegetable grater.

Step 5. Squeeze out the cloves of peeled garlic and mix thoroughly.

Step 6. We compact the vegetables into a jar and fill them with marinade. To prepare the marinade, bring water to a boil with the addition of sugar, salt and bay leaf. At the end of cooking, add vinegar and cool completely.

Step 7. Place the preparation in the refrigerator for a day and immediately begin the meal. Bon appetit!

Homemade sauerkraut with cranberries

Sauerkraut with cranberries at home is a snack for all times, so no matter how much you prepare it, everything will be eaten - guaranteed. When adding sour berries, the food immediately begins to play with new colors and is saturated with an unsurpassed aroma.

Cooking time – 50 hours

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

• White cabbage – 2 kg.
• Cranberries – 150 gr.
• Carrot – 1 pc.
• Salt – 4 tbsp.
• Granulated sugar – 2 tbsp.
• Bay leaf – 3 pcs.

Cooking process:

Step 1. We sort and wash the berries, place them on a sieve and let them drain.

Step 2. Cut the cabbage into thin strips.

Step 3. Grate the peeled carrots.

Step 4. Actively mix vegetables with granulated sugar and salt.

Step 5. Place a third of the cabbage in a deep container, add a handful of berries and one laurel leaf. Similarly, repeat two more layers.

Step 6. Keep the vegetables under pressure at room temperature for 5-6 days, before serving, squeeze and season with vegetable oil. Cook and have fun!

Juicy and crispy sauerkraut without sugar

Juicy and crispy sauerkraut without sugar and water is a dish in which you will find absolutely nothing unnecessary. When fermented in its own juice, sliced ​​vegetables are imbued with amazing taste and aroma. It is recommended to serve it to the table in combination with red or onions and aromatic oil.

Cooking time – 78 hours

Cooking time - 20 minutes.

Portions – 10.

Ingredients:

• White cabbage – 2.5 kg.
• Carrots – 150 gr.
• Salt – 75 gr.

Cooking process:

Step 1. Prepare the products according to the list.

Step 2. Shred the cabbage into thin straw.

Step 3. Using a grater, chop the carrots.

Step 4. Mix the vegetables thoroughly with your hands until the juice releases.

Step 5. Next, mix the ingredients with salt and pour them into a pan, place a weight and make deep punctures every day, releasing gases.

Step 6. Sauerkraut for 3-5 days and take a sample. Bon appetit!