Sauerkraut is a healthy product; it has a beneficial effect on the digestive system and immunity. To prepare sauerkraut in jars yourself at home, we have selected 8 simple recipes.
- Classic sauerkraut in brine in a jar
- Instant sauerkraut per 3 liter jar
- Crispy sauerkraut with carrots for the winter in jars
- Step-by-step recipe for making sauerkraut without vinegar
- Instant sauerkraut in 3 days in jars
- How to cook juicy sauerkraut with apples?
- Sweet sauerkraut with sugar for the winter
- Juicy and crispy cabbage in a jar with cranberries
Classic sauerkraut in brine in a jar
Excellent sauerkraut in its own juice will be an excellent addition to potato, meat and chicken dishes. The classic recipe uses only three ingredients: cabbage, carrots and salt.
- White cabbage 1 (kilograms)
- Carrot 150 (grams)
- Salt 1 (tablespoons)
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How to prepare juicy and crispy sauerkraut in a jar for the winter? Wash the vegetables. Chop the cabbage into thin strips. -
Grate the carrots. -
Add salt to vegetables. Mix well with your hands, the vegetables should release juice and the salt should completely dissolve. -
Then compact the vegetables well into a clean jar, cover it with a lid and place it on a plate to allow the juice to drain into it. -
Leave the cabbage at room temperature for 3 days. Poke the cabbage several times to release the gases.When the sauerkraut is ready, store it in a cool place.
Bon appetit!
Instant sauerkraut per 3 liter jar
To quickly prepare sauerkraut, you will need a three-liter jar, cabbage, carrots, salt and some spices. Sauerkraut is rich in vitamins and microelements, which is why it is so beneficial for the body in winter.
Cooking time: 3 days.
Cooking time: 20 minutes.
Servings: 8-10.
Ingredients:
- White cabbage – 2 kg.
- Carrots – 200 gr.
- Salt – 40 gr.
- Allspice peas – 5-6 pcs.
- Bay leaf – 1 pc.
- Cumin – 1-2 pinches.
Cooking process:
1. Wash and peel the vegetables.
2. Chop the cabbage into thin strips. Grate the carrots or cut into strips.
3. Place the vegetables in a bowl, add salt, mix with your hands and press lightly to release the juice.
4. Add bay leaf, pepper and cumin to the vegetables. Stir the vegetables again.
5. Then transfer the cabbage into a clean and dry three-liter jar and compact it well. Cover the jars with gauze and leave at room temperature for 2-3 days. Several times a day you need to pierce the cabbage with a wooden skewer.
6. After the fermentation process is over, move the sauerkraut to the refrigerator for storage.
Bon appetit!
Crispy sauerkraut with carrots for the winter in jars
Crispy and juicy sauerkraut is so good that it asks to be served on the table as an independent dish. But in addition, it is often used in the preparation of various salads; it goes well with pickled apples, radishes, herbs and onions.
Cooking time: 2 weeks.
Cooking time: 30 min.
Servings: 16.
Ingredients:
- White cabbage – 1 kg.
- Carrots – 300 gr.
- Water – 1 l.
- Salt – 2 tbsp.
- Sugar – 1 tbsp.
- Bay leaf – 1-2 pcs.
- Allspice peas – 5-6 pcs.
Cooking process:
1. Chop the cabbage into thin strips.
2. Peel the carrots, rinse and grate on a coarse grater.
3. Add bay leaf and peppercorns to the vegetables, stir.
4. Dissolve salt and sugar in a liter of water. Pour the resulting marinade over the vegetables. Place the cabbage in jars.
5. Cover the jars with lids and refrigerate. After 2 weeks, the cabbage will be ready to eat.
Bon appetit!
Step-by-step recipe for making sauerkraut without vinegar
Sauerkraut is a classic dish of Russian cuisine, which amazes with its simplicity and great taste. Cabbage can be an appetizer, a salad, or a filling for pies.
Cooking time: 2-3 days.
Cooking time: 30 min.
Servings: 10.
Ingredients:
- White cabbage – 2 kg.
- Carrot – 1 pc.
- Salt – 40 gr.
- Bay leaf – 2 pcs.
- Black peppercorns – 4-5 pcs.
Cooking process:
1. Wash and peel the vegetables.
2. Chop the cabbage into strips.
3. Grate the carrots on a coarse grater.
4. Mix cabbage and carrots with salt and spices.
5. Transfer the cabbage to dry, clean jars and leave it at room temperature for 2-3 days. Cover the jars with lids or gauze.
6. After 2-3 days, when the fermentation process is over, you can close the jars with nylon lids and store them in the refrigerator.
Bon appetit!
Instant sauerkraut in 3 days in jars
Sauerkraut is a fermented product with a high content of organic acids, microelements, vitamin C and fiber. We will tell you how to properly ferment cabbage in jars.
Cooking time: 3 days.
Cooking time: 30 min.
Servings: 6-8.
Ingredients:
- White cabbage – 1.6 kg.
- Carrots – 100 gr.
- Water – 1 l.
- Salt – 2 tbsp.
- Sugar – 1 tbsp.
Cooking process:
1. Boil water, cool and add salt and sugar, stir.
2. Chop the cabbage into thin strips, grate the carrots on a coarse grater, and mix the vegetables.
3. Place the vegetables in parts in a jar and tamp them down well with a wooden masher. If this is not done, the marinade may not be enough and the cabbage will be dry.
4. When the jar is filled with vegetables, pour in the brine.
. Cover the jar with a lid and leave for 3 days at room temperature. To release the bitterness, pierce the cabbage with a wooden skewer several times a day. Store sauerkraut in a cool place.
Bon appetit!
How to cook juicy sauerkraut with apples?
We invite you to try a very tasty preparation of cabbage and apples. This appetizer is especially popular in winter; it perfectly complements many dishes and is very healthy for the body.
Cooking time: 3 days.
Cooking time: 40 min.
Servings: 8-10.
Ingredients:
- Carrots – 400 gr.
- Apples – 4 pcs.
- Salt – 70 gr.
- Sugar – 70 gr.
- Bay leaf – 5 pcs.
- Allspice peas – 20 pcs.
- White cabbage – 2.2 kg.
Cooking process:
1. Chop the cabbage into strips and grate the carrots on a coarse grater. Mix cabbage and carrots in a bowl, add salt and sugar, mix well. Then add pepper and bay leaf.
2. Wash the apples, remove the core and seeds and cut into small cubes.
3. Place cabbage and apples in layers in a three-liter jar. Tamp down well.
4. Cover the jar with a lid or gauze and leave at room temperature for 3 days. During this time, pierce the cabbage several times a day with a wooden skewer.
5.The cabbage turns out very juicy and crispy. Store sauerkraut in the refrigerator.
Bon appetit!
Sweet sauerkraut with sugar for the winter
This recipe will make sauerkraut sweeter. Don't be fooled by the high amount of sugar, the cabbage remains strong and crispy.
Cooking time: 2-3 days.
Cooking time: 30 min.
Servings: 6-8.
Ingredients:
- White cabbage – 1 kg.
- Carrots – 1 kg.
- Salt – 2 tsp.
- Sugar – 2 tbsp.
Cooking process:
1. Wash and peel the vegetables. Chop the cabbage and grate the carrots.
2. Add salt to the vegetables and mix well.
3. Transfer the vegetables into jars and compact them. Leave the cabbage for 2-3 days, pierce it several times a day with a wooden skewer to release gases.
4. When the cabbage has fermented, it must be squeezed out of the brine and transferred to sterilized jars. Pour the brine into a separate container, mix it with sugar and pour it over the cabbage again. Close the jars with clean lids.
5. Store the cabbage in a cool place and serve with vegetable oil.
Bon appetit!
Juicy and crispy cabbage in a jar with cranberries
Cranberries will add an interesting flavor to the familiar sauerkraut and enrich it with vitamin C. You can serve sauerkraut with cranberries in its natural form, or supplement it with onions, herbs and vegetable oil.
Cooking time: 3-4 days.
Cooking time: 40 min.
Servings: 12.
Ingredients:
- Cabbage – 2 kg.
- Carrots – 1 kg.
- Cranberries – 150 gr.
- Salt – 4 tbsp.
- Sugar – 2 tbsp.
- Bay leaf – 3 pcs.
Cooking process:
1. Sort and wash the cranberries.
2. Chop the cabbage into thin strips.
3. Peel the carrots, wash and grate on a coarse grater.
4.Mix cabbage and carrots in a large container, add salt and sugar, mix well. Then add cranberries and bay leaves and stir again.
5. Transfer the cabbage to jars, compact and leave for 3-4 days. From time to time, pierce the cabbage with a wooden skewer to release gases. After this time, the cabbage can be served, seasoned with vegetable oil.
Bon appetit!
In jars this is not fermentation, but salting.Fermentation takes place either in skirts or in enamel containers of tens of liters. And if the recipe contains water or ready-made brine, this is marinating.
Yuri, hello! Thanks for the comment! Yes, in jars it is more of a pickling than a fermentation. But people are used to calling it pickled and this is the name they are looking for on the Internet. We have to adapt.
What is the difference between fermentation in an enamel pan and fermentation in a jar? what if all the technology is the same?
Pickling if vinegar is present! I also welcome fermentation without brine (water and salt, some people add sugar - so carrots are sweet - why!?? :roll:) just grind a little until the juice comes out - with salt and wait a little
Lactic acid fermentation, also known as fermentation, can occur in any container, including jars. In a three-liter jar, fermentation goes just as well as in a barrel. One condition for the container is its suitability specifically for these purposes.