Sauerkraut for the winter in jars

Sauerkraut is an indispensable attribute of our winter and is used both for preparing delicious rich cabbage soup and as a side salad. We give every housewife the opportunity to find her favorite recipe.

Classic sauerkraut in 3-liter jars for the winter

It’s worth starting your acquaintance with making sauerkraut with the classic recipe. This cabbage is not overloaded with any spices or additives, which allows you to feel its true taste.

1. 
   How to prepare juicy and crispy sauerkraut for the winter in jars according to the classic recipe? We cut the cabbage into several parts, and then chop it in any way convenient for you.
2. 
   We grate the carrots on a grater designed for preparing carrots in Korean.
3. 
   Measure out the required amount of salt.
4. 
   Then add salt to the cabbage and carrots in portions and mix immediately.
5. 
   We begin to place the cabbage in the prepared jar and make sure to compact it. After this, place the filled jar in a deep saucer and leave for 12 hours. After this time, pierce the vegetable mixture with any sharp object and leave for another 12 hours.
6. 
   Then we close the jar with a nylon lid and store it in a cool place. You can serve cabbage with onions and olive oil. It will be incredibly delicious.

We wish you bon appetit!

Sauerkraut in brine for the winter in jars

If the sauerkraut according to this recipe seems too simple and boring to you, then when serving we recommend seasoning the dish with olive oil and sugar and you will choose this recipe from year to year.

Cooking time: 70 min.

Preparation time: 3 days.

Servings – 10.

Ingredients:

• White cabbage – 1000 gr.
• Carrots – 1 pc.
• Salt – 1.5 tbsp.

Cooking process:

Step 1. Remove some of the leaves from the cabbage and then cut it into thin strips. Then transfer the chopped cabbage to a bowl.

Step 2. Dissolve half a tablespoon of salt in a cup of boiling water.

Step 3. Then chop the carrots using a Korean carrot grater. And combine it with cabbage.

Step 4. Add a tablespoon of salt to the same bowl and knead it thoroughly so that it releases the juice.

Step 5. When the cabbage begins to lose volume, add salt dissolved in water. This way we will have more brine.

Step 6. After the cabbage has been compacted well, press it with a plate on which we place another press. You can use a jar of water for this. So we leave the cabbage for three days.After three days, we make several punctures with a sharp object and leave it for another couple of days.

Step 7. After five days, you can start tasting. If desired, the cabbage can be sprinkled with sugar. And don't forget to leave the cabbage in brine for the winter. For storage we use sterilized jars with nylon lids.

We wish you bon appetit!

Crispy sauerkraut with carrots according to a classic recipe

What else to ferment cabbage with if not carrots. This preparation contains a lot of useful vitamins and useful components, which especially need to be replenished in winter.

Cooking time: 60 min.

Preparation time: 5 days.

Servings – 20.

Ingredients:

• White cabbage – 2000 gr.
• Carrots – 1 pc.
• Granulated sugar – 1 tsp.
• Salt – 45-50 gr.

Cooking process:

Step 1. First of all, finely chop the cabbage.

Step 2. Then add grated carrots to 2 kilograms of cabbage and add salt and granulated sugar. We knead everything well with our hands.

Step 3. Divide the entire volume of cabbage into several parts and transfer them into containers in parts. Next, compact it well with your hands and press it with a masher.

Step 4. Then we place a plate on top of the compacted cabbage, place another plate on top and finally take a jar of water as a pressure. We leave it in this form for several days.

Step 5. Over the course of 2-3 days, remove all the weight from the cabbage and make holes in it using a circular motion with any sharp object. This way we release the gas to avoid bitterness.

Step 6. After three days, you can taste the cabbage by adding olive oil and herbs. And put the rest into sterilized jars and cover with nylon lids. Store cabbage in a cool place with a temperature of 0 to 5 degrees.

We wish you bon appetit!

How to prepare sauerkraut for the winter without vinegar?

Without adding vinegar, sauerkraut will last just as long if it is stored in a cool place. But you will also notice differences in the taste and bright aroma of spices, which will not overpower the specific smell of vinegar.

Cooking time: 60 min.

Preparation time: 5-7 days.

Servings – 30.

Ingredients:

• White cabbage – 3000 gr.
• Carrots – 200 gr.
• Black peppercorns – 10 pcs.
• Sweet peas – 5 pcs.
• Bay leaf – 3 pcs.
• Salt – 1 tbsp.

Cooking process:

Step 1. Cut the cabbage into strips approximately 3-4 mm wide.

Step 2. Then grate the carrots on a grater designed for preparing carrots in Korean.

Step 3. In a deep container, crush the cabbage, then add carrots, two types of pepper and salt. Mix everything well, distributing the salt evenly throughout the entire volume.

Step 4. When the cabbage has become softer and more pliable, we begin to put it in the jar.

Step 5. We compact each small layer of cabbage with a wooden masher.

Step 6. After each layer, lay bay leaves along the walls of the jar. When all the cabbage is laid, pour the juice from the basin into it, which has managed to separate from the cabbage.

Step 7. Cover the jars loosely with a lid and place them on plates or a tray. Keep the cabbage at room temperature for 5-7 days.

Step 8. Every day, use a skewer to pierce the cabbage as deeply as possible to release the gas.

Step 9. On about the fifth day, you can try the cabbage and if it has fermented enough, the jars can be tightly closed with lids and sent to a dark and cool place intended for storage.

We wish you bon appetit!         

Delicious sauerkraut with apples in jars

For lovers of sour dishes, this recipe is best suited no matter how you eat. With the addition of apples and cranberries, the cabbage will be even juicier and still retain its crunch.

Cooking time: 60 min.

Cooking time:3-4 day.

Servings – 20.

Ingredients:

• White cabbage – 2000 gr.
• Carrots – 1 pc.
• Cranberries – 2 tbsp.
• Apple – 1 pc.
• Salt – 2 tbsp.

Cooking process:

Step 1. Shred the prepared head of cabbage. The main thing is not to grind it too much.

Step 2. Grate the carrots on a coarse grater and add to the cabbage.

Step 3. Add chopped apple slices here.

Step 4. Finally, add salt, cranberries and a bay leaf. Mix all components with light movements, distributing them evenly throughout the entire volume.

Step 5. Load the cabbage into a jar and fill it with a small amount of clean water.

Step 6. To prevent the cabbage from becoming too acidic, pierce it with any sharp object. It is most convenient to use a wooden stick.

Step 7. Place the jar of cabbage on a saucer and cover with a lid. For complete readiness, you need to leave the cabbage alone for about 3-4 days.

Step 8. After this time, you can start tasting.

We wish you bon appetit!

Sweet sauerkraut with sugar in jars for the winter

A minimal amount of sugar can literally transform the taste of classic sauerkraut, making it even more expressive. Even children will not ignore this cabbage.

Cooking time: 80 min.

Preparation time: 3 days.

Servings – 30.

Ingredients:

• White cabbage – 4000 gr.
• Carrots – 1-2 pcs.
• Granulated sugar – 1 tbsp.
• Salt – 4 tbsp.
• Black peppercorns – 10-12 pcs.
• Bay leaf – 3 pcs.

Cooking process:

Step 1.Cut the cabbage into several pieces and grate with a grater. Then immediately grate the carrots.

Step 2. Salt the cabbage and carrots, add a little sugar and lightly crush.

Step 3. Transfer the cabbage and carrots into a deep container and press firmly to the bottom.

Step 4. Place peppercorns and bay leaves between layers.

Step 5. After all the layers are laid out, place a bowl on top of the cabbage and put pressure on top. Leave it like this for three days.

Step 6. Be sure to pierce the cabbage every day using any sharp object. This way we release gas, which can cause bitterness.

Step 7. In three days the cabbage will be ready. Especially if the room temperature is very high. The higher the temperature, the faster the fermentation process occurs. We store cabbage in jars in the refrigerator or in a dark cellar.

We wish you bon appetit!

How to ferment cabbage with cranberries at home?

With winter approaching, we lack many vitamins that can be easily acquired by eating tasty and healthy food. Sour cranberries not only add interesting shades of flavor to a traditional dish, but also enrich it with vitamin C, which is a significant factor in order to start cooking right away.

Cooking time: 60 min.

Preparation time: 2-3 days.

Servings – 20.

Ingredients:

• White cabbage – 3000 gr.
• Carrots – 100 gr.
• Granulated sugar – 1 tbsp.
• Salt – 75 gr.
• Dill – 15 gr.
• Cranberries – 100 gr.
• Bay leaf – 8-10 pcs.
• Ground black pepper - to taste.

Cooking process:

Step 1. Remove the top leaves from the head of cabbage, remove the stalk and then chop it very thinly.

Step 2.We grate the peeled carrots on a coarse grater, and simply grate and dry the cranberries.

Step 3. Combine cabbage with carrots in one bowl, add salt, granulated sugar, dill seeds and ground pepper as desired. We carefully rub all the ingredients with our hands so that the cabbage releases its juice.

Step 4. Place bay leaves on the bottom of the pan and lay out the cabbage preparation, also alternating layers with cranberries and bay leaves.

Step 5. We compact everything well, put a plate on top and place the heaviest possible pressure. We leave the cabbage to ferment in a place with above-zero temperatures for several days.

Step 6. After two days, foam appears on the surface. This suggests that it is time to remove the pressure and make several punctures with any sharp object. Then we return the plate with pressure to its place and leave the cabbage for another day.

Step 7. At this point the cooking process can be considered complete. All that remains is to place the finished cabbage in sterilized jars and put it in a place intended for storing rolls.

Step 8. And the most impatient ones can set aside some cabbage for testing, so as not to wait for a special occasion or winter.

Enjoy your meal!

Sauerkraut in jars with an iron lid for long-term storage

Thanks to vinegar, the cooking process takes a minimum amount of time, while at the same time providing the cabbage with long-term storage.

Cooking time: 60 min.

Cooking time: 48 hours.

Servings – 10-15.

Ingredients:

• White cabbage – 1 pc.
• Carrots – 1 pc.
• Granulated sugar – 1 tbsp.
• Salt – 2 tbsp.
• Water – 1 l.
• Vinegar 9% – 2 tbsp.

The indicated proportions of water, sugar and salt are calculated for a 3-liter jar of cabbage.

Cooking process:

Step 1.Before we begin the main steps, let's prepare all the necessary ingredients that are needed in the cooking process.

Step 2. Let's start preparing the brine. Dissolve salt and sugar in about one liter of water.

Step 3. Place the liquid on low heat, bring to a boil, pour in vinegar and leave to cool.

Step 4. While the brine is preparing, don’t waste time and chop the vegetables. Shred the cabbage using a knife, and grate the carrots on a coarse grater.

Step 5. Fill a 3-liter jar with chopped vegetables, placing them to the top.

Step 6. Then pour chilled brine into the filled jar and leave the cabbage to ferment for several days, periodically piercing it to release gases. Then we screw it on with an iron lid and put it in the refrigerator or on the balcony for storage.

We wish you bon appetit!

Fragrant sauerkraut with caraway seeds in 3-liter jars for the winter

Cumin seeds are very refreshing to any dish and make it a little sweeter without adding harmful sweeteners.

Cooking time: 80 min.

Cooking time:3 day.

Servings – 20-25.

Ingredients:

• White cabbage – 3000 gr.
• Carrots – 200 gr.
• Salt – 75-80 gr.
• Cumin – 1 tbsp.

Cooking process:

Step 1. First, prepare the necessary ingredients. To do this, cut the head of cabbage into several parts, cut out the stalk and then chop the cabbage randomly. Following the cabbage, we begin chopping the carrots using a coarse grater.

Step 2. Add salt and cumin to the vegetables. After that, carefully grind all the components with your hands until the juice appears.

Step 3. Place the softened cabbage in a deep pan and compact it using some object.

Step 4.We place a weight on top of the cabbage in the form of a three-liter jar of water.

Step 5. And cover the contents with a towel. We leave the cabbage to ferment for 3 days at room temperature, while piercing it several times a day with any sharp object.

Step 6. After this time, check the readiness of the cabbage and place it in prepared jars. We store it like any other seams in a cool, dark place.

We wish you bon appetit!

Juicy and crispy cabbage with horseradish at home

One of the most vitamin-rich and spicy salads, the taste of which is very difficult to describe. But once you try it, you won’t confuse this dish with anything else.

Cooking time: 50 min.

Preparation time: 3 days.

Servings – 50.

Ingredients:

• White cabbage – 6000 gr.
• Carrots – 300 gr.
• Salt – 150 gr.
• Granulated sugar – 70-100 gr.
• Horseradish root – 150-200 gr.
• Ginger root – 150-200 gr.
• Garlic – 10 teeth.

Cooking process:

Step 1. Let's prepare all the ingredients that we will need during the cooking process.

Step 2. Then we start chopping the vegetables. Shred the cabbage into thin strips.

Step 3. Grate the peeled carrots on a medium or coarse grater.

Step 4. Chop the garlic cloves with a knife as finely as possible.

Step 5. Grate the ginger on a coarse grater.

Step 6. You will have to be patient to grate the horseradish root on a fine grater designed for grinding cheese.

Step 7. We collect all the crushed ingredients together in a deep container and mix.

Step 8. After everything is mixed, add salt and start kneading the cabbage so that it releases juice.

Step 9. Place all the cabbage and vegetables in a saucepan or deep basin so that the vegetables release juice during fermentation.

Step 10Cover the cabbage with a plate and place a weight on top to create additional pressure. The cabbage will be ready in about three days.

Step 11. The next day, remove the weight and make holes in the cabbage with any sharp object to release gases. We do this for several days.

Step 12. After three days, check the cabbage for readiness and put it in jars.

We wish you bon appetit!