How to ferment cabbage in a jar tasty and fast - cooking recipes. How to ferment cabbage in jars: recipes with proportions

Agree, home-cooked sauerkraut is tastier and better than store-bought. By the way, in order to ferment cabbage, we do not need to have a tub or barrel available. It turns out that you can easily and simply cook sauerkraut in a three-liter jar. I have been cooking this recipe for several years and the cabbage turns out to be very tasty and crispy. Try it!

To prepare sauerkraut in a three-liter jar, we need:

jar with a volume of 3 liters;

head of cabbage - 2.5-3 kg;

carrots - 4-5 pieces;

sugar - 3 tbsp. l.;

salt - 2 tbsp. l.;

filtered or spring water.

Pour spring or filtered water into a jar. By adding water, the salt will dissolve. Pour water under the very neck of the jar. Put the jar of cabbage in a deep bowl, as the cabbage will start to ferment and the juice will start to pour out of the jar. Leave the jar on the kitchen table at room temperature. You can cover the jar with a saucer or gauze.

Pierce the cabbage daily along the entire length of the jar. I pierce with a skimmer handle. While piercing, the juice will boil and bubble. In this form, leave the cabbage for 2-3 days at room temperature and do not forget to pierce it, otherwise the cabbage will be bitter.

Pour the resulting brine back into the jar. Close the jar of cabbage with a lid and refrigerate overnight. Well, that's all, our crispy and tasty cabbage, sauerkraut in a three-liter jar, is ready. When serving, you can pour olive oil, add green or red onions.

Bon appetit!

It is difficult to imagine a Russian table without sauerkraut. Rich sour cabbage soup, sauerkraut salad dressed with sunflower oil are traditional dishes with the onset of cold weather.

Sauerkraut is cooked not only here. It is popular in many countries - in Belarus, Bulgaria, Germany, Poland, Ukraine, the Czech Republic. In Korea, kimchi is traditionally cooked, a dish that is also a type of sauerkraut, but it is usually prepared not with white cabbage, but with Beijing cabbage.

In the traditional Russian recipe for sauerkraut, cranberries are a must-have ingredient, which not only adds sourness and flavor to the dish, but also brightens the brine and helps the cabbage retain its crunchy properties longer.

Useful properties of sauerkraut

Each vegetable has in its arsenal such a vitamin, which is its real calling card. In the case of white cabbage, this is methylmethionine - vitamin U. It is able to treat stomach or duodenal ulcers, gastritis and many other intestinal diseases.

In sauerkraut, cabbage is the leader in the content of vitamin C. Interestingly, this vitamin remains at the same concentration for more than six months. No other vegetable has this property. In addition, we can note the presence of vitamins of groups B, K, and PP, potassium, enzymes, amino acids, minerals.

Interesting information for those who want to lose weight - 100 grams of the product contains only 25 kilocalories, and a large number of fiber removes toxins from the body.

Sauerkraut also helps with stress and intoxication of the body, overcomes infections and boosts immunity.

1. Choice of cabbage

For fermentation, you must choose white cabbage with heads of cabbage slightly flattened on top. From green varieties, sauerkraut is not so tasty.

2. Food preparation

For pickling, you need to select 2-3 heads of medium-sized cabbage with a total weight of up to 4 kilograms. It is necessary to clean them from damaged upper leaves and chop finely. You also need to wash and peel 2-3 medium-sized carrots, and then grate on a coarse grater.

3. Grinding cabbage with salt

Put the shredded cabbage into a large enameled bowl or pan, sprinkle with 2 tablespoons of coarse table salt and start grinding, crushing and stirring it vigorously. In the process of grinding, the cabbage will begin to secrete juice. The more carefully its grinding is done and the more juice the cabbage releases, the tastier the final product will be.

To the grated cabbage, add the previously grated carrots and 1 tablespoon of sugar. After mixing thoroughly, proceed to laying the cabbage in jars.

4. Bookmark in a jar

A few hours after laying in the jar, it is necessary to check whether the whether the released cabbage juice is on top of the whole cabbage. If not, then you need to add cold boiled water to the jar, otherwise the top layer of cabbage will be dark and unattractive.

5. Souring

Close the jar of cabbage with a plastic lid with holes for the release of gases, which will inevitably be released in large quantities during fermentation, and place it in a warm place, remembering to place a bowl under the jar to collect cabbage juice running out of it.

Every day, with a thin stick or knitting needle, you need to pierce the cabbage in the jar in several places to the very bottom in order to release the gas bubbles formed in it.

The number of important elements included in this dish is amazing - after eating a small portion, you can saturate the body with vitamins and minerals. Like other foods, sauerkraut can do both good and bad. The main thing is to know how to ferment cabbage correctly and who can use it and who cannot.

The benefits and harms of sauerkraut

Before looking for a recipe for how to quickly ferment cabbage, ask what it will bring you.

Sauerkraut contains a lot of vitamin C (70% more than raw), as well as iodine, zinc, iron and copper.
An important component is lactic acid, which is formed during fermentation - it prevents the development of pathogenic bacteria.

The question of how to ferment cabbage is also of interest to those who are overweight. This product contains few calories, it is useful to use it during the diet.

For those who consume a lot of sauerkraut, it is important to know all the nuances of such a question as the benefits and harms of sauerkraut.
Main beneficial features sauerkraut:

• strengthening the immune system;
• fight against bad cholesterol;
• normalization of intestinal microflora;
• improvement of the gastrointestinal tract.

The main negative properties of the product:

• when cooking, a lot of salt is used, which is not very useful for the body.
• This product causes gas in some people.
• if there is an increased acidity of the stomach, it is better to refuse sauerkraut to prevent heartburn. Many women during pregnancy suffer from this trouble.
  Therefore, before eating a dish, you should think carefully about the question of whether pregnant women can have sauerkraut.

Each housewife has her own recipe for sauerkraut. In addition to traditional cooking, there are many more options for how to ferment cabbage deliciously.

traditional recipe

Ingredients:

• white cabbage - 3 kg;
• carrots - 3 pcs.;
• sugar - 2.5 teaspoons;
• salt - 2 tbsp. spoons;
• water - 1 l.

Cooking method

1. Chop carrots and cabbage. Mix.
2. The resulting mass is tightly folded into a bowl.
3. Prepare a brine by dissolving sugar and salt in water. Putting on fire, bring to a boil.
4. Pour the chilled brine over the vegetables and cover the bowl with a lid. Leave in a fairly warm place for 3 days. Stir daily.

Recipe for sourdough cabbage with apples

Those who love unusual versions of this dish will be interested to know how to sauerkraut with apples.
Ingredients:

• white cabbage - 2.5 kg;
• carrots - 100 g;
• sour apple - 150 g;
• salt - 65 g.

Cooking method:

1. Remove top leaves from cabbage and chop.
2. Peel and chop carrots.
3. Remove the core from the apples and cut them into slices.
4. Mix chopped vegetables in one bowl. After adding salt, grind them with your hands - juice should appear.
5. Add apples and stir.
6. It is good to compact all the products in the container and put a load on top.
7. Leave for a day in the room, then transfer to a cool place for 3-6 days.

How to ferment cabbage in a jar

This is the most popular way to prepare sauerkraut. It is most convenient to store it in a jar, taking out small portions for lunch from the container. Don't know how to do it? There is nothing complicated about fermenting cabbage in a jar - the recipe is attached.

Sauerkraut with beets

Ingredients:

• white cabbage - 3 kg;
• beets - 1 kg;
• water - 1 l;
• salt - 2 tbsp. spoons;
• sugar - 1 glass;
• vinegar - 1 cup;
• allspice - 5 pcs.;
• black peppercorns - 7 pcs.;
• bay leaf - 3 pcs.
• cans 3 liter

Cooking method:

1. Cut the cabbage in half, after which each half is cut into four parts along the length and across (you will get squares).
2. After peeling the beets, cut them into thin plates. Mix with main ingredient.
3. To prepare the marinade, bring water to a boil, add spices, sugar, salt. Boil for 10 minutes, pour in the vinegar and boil for another minute.
4. Pour vegetables with marinade and transfer everything to a 3-liter jar.
5. Leave the container warm for about 4 days.

A dish seasoned with vegetable oil is served as an appetizer or as a salad along with a side dish.

Cabbage fermentation recipe video

And another recipe for sauerkraut, see the video.

and another recipe

For the first time, crispy sauerkraut in a jar was made in order to save the family budget. How many times, walking through the market, I was surprised at the prices for marinade pickles: well, it’s strange, why do vegetables rise in price so much, turning from fresh to salty? Fresh cabbage in the fall costs a penny, and sauerkraut is already much more expensive. On another trip to the market, again amazed at the prices, I decided that it was time to switch to my own pickles. And now all winter I have sauerkraut in a jar, I chose a classic recipe, proven. Specially made step by step photos to show how easy everything is to prepare.

To my amazement, it turned out that cooking sauerkraut is very simple. Now I don’t buy it on the market, I only make my own. It turns out exactly the way we like it: sour, juicy, there is no pepper or lavrushka in it, and most importantly, there is no need to add water. When fermented, a lot of brine is formed, which in itself is tasty and healthy, and it can also be used when cooking sour cabbage soup and soups.

Ingredients:

• White cabbage - 2 kg;
• carrots - 2 pcs (large);
• table salt - 5 tsp with a low hill;
• In addition, you will need a 3-liter jar and a pusher.

How to ferment cabbage in a jar

I always choose carrots that are bright, juicy and sweet. I clean it and rub it on a coarse grater. Once I was taught how to choose it. You need to look not only to have a rounded nose at the carrot, but also to the top where the tops grew. If there are traces of tops on a large round patch, then such carrots can be fodder varieties, as a rule, they are unsweetened. But, of course, there are exceptions. If the tops of the carrot grew from the middle, and the patch is small, almost imperceptible, then this is a carrot of table varieties, it is suitable for pickles, and in fresh salads, and in borscht soups.

For sauerkraut, only winter and autumn varieties of cabbage are needed, it will be juicy, crispy. The head of cabbage should be dense, tight, and in weight be heavier than it seems. It is more convenient to shred on a large cutting board, cutting the head of cabbage into several parts (or use a shredder) and weigh after cutting. In the recipe, the amount of salt is given based on 2 kg. shredded cabbage. I do not throw away the stumps, they will still be useful to us.

I mix cabbage with grated carrots. I don’t crush or grind, I just mix.

I add coarse table salt, always non-iodized. Such salt is sold in rectangular packs or bags of bluish color. If you are at a loss with the choice, ask the seller in the store for table or rock salt.

I grind the cabbage with salt with my hands, but without fanaticism, it should remain dense and crispy.

I fill the jar by a third. With a pusher or fist, I press it hard until the juice appears. I put the next portion and press down again. It is necessary to fill the container not immediately to the top, but gradually, very tightly, leaving no voids. When all the cabbage is rammed and the jar is filled up to the shoulders, I put pieces of the stump on top, pushing them into the jar and also tamping it tightly. I cover it loosely with a lid or cover the neck with a towel, put it in a deep plate and leave it in the kitchen for 2-3 days.

After a day, the cabbage will be completely covered with brine and a characteristic sour smell of fermentation will already appear, and after another day, foam will be noticeable on the surface. From this moment on, it is imperative to release gases by piercing the contents of the jar with a wooden stick at least to the middle, but preferably to the bottom. Repeat several times a day, otherwise the cabbage will be bitter and dry due to the fact that the fermentation brine will not remain in the jar, but will overflow.

In principle, on the second day you can already try (if you like lightly salted), or stand for a couple more days and then put it in the refrigerator with a plastic lid. In a cool place, the cabbage will continue to gain flavor, and every day it will become tastier and tastier. Instead of a jar, cabbage can be fermented in a low enameled pan, covered with an inverted plate and placing a weight (a jar of water) on top. Sauerkraut is stored in a jar at a low temperature for a long time, but we end up in a week or even earlier. To always have a supply, I immediately make a couple of cans and replenish it as needed.

Sauerkraut Classic Recipe Tips

They say that all pickles-marinades from female vegetables (cabbage, carrots, beets) should be made on "women's" days. These are Wednesday, Friday and Saturday. But from my experience I can say that if you bought the right variety of cabbage and did everything right, then there is no difference when you fermented it. Adhering to popular beliefs or not is a personal matter, you can just take the advice of our grandmothers into account.

The most important thing is to choose the right cabbage. To the touch is dense, heavy in weight, in no way loose. White or whitish cream. The upper leaves may be green, but the head itself is white. Varieties of winter or autumn-winter, summer and early autumn are not suitable, such cabbage will soften when pickled.

Salt is used stone (cooking) not iodized. No other sourdough cabbage is suitable. You can add a little more than in the recipe, focus on your taste. After you mix the vegetables and salt, try it - the cabbage should seem slightly salty to you.

Usually, when pickling, a minimum of spices is used - only coarse table salt, occasionally adding a little sugar to speed up the fermentation process. If you like a richer taste and aroma of sauerkraut, add cumin, bay leaf, black or allspice peas, anise, fennel. There are even recipes with the addition of cloves, but this is very amateurish. Just do not add everything at once, an excess of spices will spoil the taste of pickles.

That's all the secrets. Let you get delicious crispy sauerkraut in a jar, classic recipe write it down and prepare for health! Good luck and bon appetit!

How to ferment cabbage for the winter? - a question that interests many hostesses. There are many recipes that will help you cook delicious cabbage, just remember that the cooking process will take more than one day. And in the conditions of an apartment, it is not as easy to do this as in a private house.

How to ferment cabbage for the winter?

Cabbage is considered one of the healthiest vegetables, which contains a huge number of different vitamins. Thanks to cabbage, many diseases and minor health problems are treated. you can talk for hours without stopping. It can be consumed as fresh, just rinse it well, or pickled. And in fact, and in another version, it turns out very tasty and healthy. Today we will talk about the benefits and methods of cooking sauerkraut. It is difficult to name a person who would say that he does not like such cabbage. There are few such people. Therefore, if you ferment cabbage, you can please almost everyone. Sauerkraut is also suitable for a family dinner, you can easily offer it to the festive table, as one of the types of salad, while it is enough just to decorate it beautifully. In a word, well-sauerkraut is not only a storehouse of vitamins, but also very tasty snack.

Sauerkraut recipe for the winter involves cooking in barrels and jars. You can also find recipes that describe methods for preserving cabbage, only in this case, vitamins are not preserved in the amount in which they can be obtained by fermenting a chopped vegetable. There is a certain set of rules that must be observed, despite the recipe you choose.

Let's start with what will turn out really tasty if you choose only late varieties of this vegetable, while the heads of cabbage should be white, ripened. The fact is that in such heads there is a large amount of sugar, which we urgently need for our further fermentation process. That is, the more sugar in the composition, the better the final result will be.

Sauerkraut recipe for the winter

The second point that should be observed when fermenting cabbage is that you do not need to wash the vegetable before shredding! Your task is only to remove the polluted or black places, and remove the green leaves. And shredding is worth a certain way. This will avoid the rough parts. So, let's start with the fact that the cabbage is initially divided into two or four parts from the stump, which will need to be cut out. After that, you can start shredding. We produce it across the veins, while the strips should average about three millimeters.

Kvasim cabbage for the winter (recipe) in such a way that it was cut into larger pieces. This will allow you to preserve the beneficial substances that it contains to the maximum. Some people, by virtue of this judgment, pickle cabbage whole heads or cut them in two. A good option, but not suitable for everyone.

How to carry out the fermentation itself? For this procedure, it is better to choose enamel pan, it is desirable to take a fairly wide one. Sourdough, as you understand, will take place in the process of fermentation, which can be achieved when the cabbage is in contact with air. That is, the greater the contact, the faster and more thoroughly the leaven will pass. And you will see the fermentation process itself when foam begins to form on the surface of the cabbage. By the way, it must be removed on a regular basis. At least once a day.

During the fermentation process, cabbage can release gases, therefore, so that they do not stagnate, stir it periodically or simply pierce it in several places with a wooden appliance. If you forget about this procedure, your cabbage will give off unpleasant bitterness. Be careful not to skip this step while cooking.

Kvasim cabbage for the winter (recipe)

Remember to keep your sauerkraut covered with brine at all times. If the cabbage is fresh and ripe, it will release as much juice as it needs for pickling. If there is not enough brine, make it yourself and fill your cabbage. It's easy to make. Enough for one liter of water, previously boiled, put a tablespoon of salt.

We have listed the main rules for making sauerkraut. In addition to them, there are several other popular beliefs that also do not hurt to know. In the first sign, we are talking about the fact that sourdough should only be started on that week, in the name of which the letter “r” appears. It is on such a day, having started cooking, it will turn out delicious cabbage. And if you want to have crispy sauerkraut for the winter, then start preparing it for the growing moon. Cabbage will turn out not only crispy, but also moderately sour, juicy.

We discussed the necessary points, now you can safely proceed to the cooking process itself. every hostess should know, because such a delicious snack will delight every guest and family member. And if you also immediately ferment a lot of cabbage, then for a long time you will not have to think about what to serve on the table.

Sauerkraut is good for its taste, so it is often used as a separate ingredient for more dishes. For example, in our country, hostesses prefer to make vinaigrette with sauerkraut. Of course, you can do without it, but the taste of the salad will be lost. They turn out very tasty and. Shchi, like vinaigrette, is cooked in different ways, sometimes with fresh cabbage, sometimes with sorrel, sometimes with sauerkraut. In each version, the taste of the soup is specific. And it’s impossible to say which option is tastier. After all, each family should choose for themselves the one that is more to their liking.

So, let's look at several ways to cook. Let's start with the simplest and fastest way that everyone can handle. Of the ingredients, we need three to four kilograms of cabbage, half a kilogram of carrots and half a glass of sugar. For additional preparation of brine, take a liter of water and a spoonful of salt. As expected, for any cabbage, we chop it according to the method described above. Grate the carrots and mix them together. We knead well with our hands so that the vegetables become softer and the cabbage gives as much juice as possible. After that, we put them in jars, and they need to be tamped very tightly. Pour the prepared brine on top and rewind the neck of the jar with gauze. The preparation process is almost over. We need to shift more of our cans into a basin. This is necessary so that during the fermentation process the brine does not spill over the floor. After two or three days, drain all the juice from the cans. Add sugar to it, mix well and pour back into jars. After four to five hours, the cabbage will be finally ready, and it can be served on the table. Store cooked cabbage in the refrigerator. Such delicious sauerkraut for the winter suitable for cooking at home in the apartment. Everything is easy and simple, no difficulties should arise in the process. Even a teenager can cope with the task of cooking.

Crispy sauerkraut for the winter

We would like to tell you about the original method of preparation. For this, we need about ten kilograms of cabbage, half a kilogram of carrots, water, salt, sugar, garlic and hot peppers. In addition, you can use parsley or celery, as well as cumin or dill seeds, depending on personal taste preferences. Let's move on to cooking. You don't need to shred the cabbage for this recipe. It is cut into fairly large pieces, the stalk is removed, and laid out in a special container for fermentation. Pour brine on top. Now we just have to crush it with oppression and leave it for four to five days to ferment. At the end of the term, the cabbage is taken out, chopped, grated carrots, cumin or dill, hot peppers and chopped garlic are added to it. If desired, add to the cabbage and greens. Drain the brine from the cabbage, filter it well and put it on the fire. Bring to a boil, cool it and pour it again to the cabbage. We re-cover the entire resulting composition with oppression and leave for another couple of days. Add sugar, mix well and put our cabbage in jars. It is best to store cabbage in the refrigerator or in another cold place.

Harvesting sauerkraut for the winter it will turn out very tasty if you ferment it with sugar and vodka. It seems that vodka will add bitterness to the cabbage. And the very combination of cabbage and alcohol leaves much to be desired. But all this is just speculation. In fact, the taste is amazing. We take sauerkraut already prepared in the usual way, drain excess brine from it and transfer it to jars, tamping tightly. Pour two tablespoons of vodka on top, and three tablespoons of sugar. We roll each jar with a metal lid and leave it to be stored in a warm room.

Delicious sauerkraut for the winter

We have described only the most popular ways to cook sauerkraut. There are many more options: dessert, with pickles and so on. Sauerkraut is not only tasty, but also healthy. For example, sauerkraut for the winter (photo) cleanses the entire body, removes all the muck from the liver and the entire gastrointestinal tract. In addition, cabbage helps burn fat, and generally prevents its appearance. Many nutritionists even offer a special cabbage diet, which even celebrities adhere to.

The most interesting thing is that even fresh cabbage not as useful as pickled. You probably didn't know about it. Moreover, the beneficial properties are preserved only during the first ten months, after which it is better to prepare a new cabbage. The most valuable vitamin in sauerkraut is vitamin C, which will help maintain immunity and prevent inflammatory and infectious diseases. Try to eat sauerkraut especially regularly during the cold season.

Please note that such cabbage has its own contraindications. For example, those who have visible problems with the duodenum, have a stomach ulcer or gastritis, it is better to refuse to eat cabbage. It can cause heartburn, bad breath, boils, and so on. There may also be swelling. So be careful with sauerkraut. Just eat it little by little during winter period. After all, it is so difficult to completely refuse goodies.

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