Sauerkraut in a 3 liter jar

Sauerkraut is an easy and affordable type of homemade preparation that can be obtained at any time of the year. Depending on the recipe, the time of its preparation is from a day to three days.

Sauerkraut is a component of vegetable salads, it is added to cabbage soup, cabbage rolls are made with it, pies are baked. Due to the lack of heat treatment, vitamins and other useful substances are preserved in it. If the recipe is followed, such blanks can be stored for 8 months.

Cooking principles

Due to pickling, cabbage is preserved throughout the winter. It is most convenient to store it in 3-liter jars. Therefore, recipes are used for sourdough, which indicate the required amount of products to fill one jar.

To get a delicious snack or component for other dishes, you need to follow these recommendations:

• you need to choose white varieties;
• cabbage should not be cracked or damaged;
• wilted leaves must be removed before cutting the head;
• varieties of medium and late ripening are best processed;
• initially cabbage was fermented in wooden barrels, today glass or plastic dishes are also used for this purpose;
• if brine is used, then the vegetables should be completely in it;
• fermentation processes are accelerated with an increase in temperature from 17 to 25 degrees;
• for sourdough, vegetables are placed under a load in the form of a stone or glass vessels;
• it is allowed to ferment without a load if the layers of cabbage are tightly packed in a jar;

  

• the finished snack is stored in the refrigerator or in the underground at a temperature of +1 degree;
• in a sauerkraut state, cabbage contains vitamins B and C, fiber, iron, calcium and other trace elements.

Classic recipe

The traditional way to get sauerkraut in a 3 liter jar is to use carrots, salt, sugar and a minimal set of spices.

1. White cabbage (2 kg) is cut in any convenient way (using a knife, vegetable cutter or blender).
2. The prepared cut is placed in a container, after which sugar is added (1 tbsp. L.).
3. Vegetables are rubbed by hand and salt is added little by little (2 tablespoons). Periodically you need to check it for taste. The cabbage should remain slightly salted.
4. Carrots (2 pcs.) Need to be peeled and grated on a coarse grater. Then it is placed in a common container.

   

5. For sourdough, add a little dill and dry cumin.
6. The vegetable mixture is rammed into a 3-liter jar.
7. Then close it with a lid and put on a plate.
8. You need to ferment vegetables for three days by placing them in a warm place.
9. Several times during the day, the cabbage is pierced to the bottom of the jar to release gases.
10. After the specified time, you can serve a snack to the table. If the workpiece is intended for winter, then it is cleaned in a cool place.

brine recipe

For sourdough, you can prepare a brine, which will require water, salt, sugar and spices. This is one of the easiest sauerkraut recipes:

1. To fill a three-liter jar, you need 2 kg of cabbage. For convenience, it is better to take two heads of 1 kg each, which are chopped into thin straws.

   

2. Carrots (1 pc.) Need to be peeled and grated.
3. The vegetables are mixed, and they try not to crush them, then they are placed in a jar with a capacity of no more than three liters.
4. According to the recipe, the next step is to prepare the marinade. Pour 1.5 liters of water into a container and put it to boil. Salt and sugar (2 tablespoons each), allspice (3 pcs.) And bay leaf (2 pcs.) Are added to hot water.
5. After the brine has cooled, they are poured over the vegetable mixture.
6. The jar is placed next to the battery or in another warm place. Under it is recommended to put a deep plate.
7. The cabbage is fermented for 3 days, after which it is moved to the balcony.
8. The total turnaround time is one week.

Sauerkraut with honey

When honey is added, the appetizer acquires a sweetish-sour taste. The process of its preparation includes several stages:

1. Cabbage with a total weight of 2 kg is finely shredded.
2. Then you need to peel one carrot, which I chop with a regular grater or blender.
3. I mix the prepared components, and you can slightly mash them by hand.
4. Vegetables are tightly packed in a 3-liter jar.
5. After that, you can proceed to the preparation of the brine. Boil 1 liter of water in a container, add salt (1 tablespoon), bay leaf (2 pieces), allspice (4 pieces) and honey (2 tablespoons).
6. I cool the finished brine and pour it into a jar.
7. I ferment cabbage for 3-4 days. Previously, a deep container is placed under the jar.
8. When fermenting, you need to periodically pierce the vegetables with a knife to ensure the release of gases.

spicy cabbage

A very tasty appetizer is obtained if you ferment vegetables with honey and spices. Then the sauerkraut recipe takes the following form:

1. Start cooking with the marinade so that it has time to cool slightly. Pour 1 liter of water into a saucepan, bring it to a boil. Salt and honey (1,5 tbsp each), cumin, anise, dill seeds (1/2 tsp each) are added to hot water.
2. Cabbage (2 kg) cut into strips.
3. Carrots (1 pc.) of medium size should be rubbed on a coarse grater.
4. Vegetables are mixed, and you need to crush them a little by hand.
5. Then the resulting mass is placed in a jar and poured with warm brine.
6. A day after the cabbage has been fermented, it can be served on the table. Winter preparations are cleaned in a cool place.

Beetroot recipe

When beets are added, the appetizer acquires a bright burgundy color and an unusual taste. The fermentation process for a 3 liter jar includes the following steps:

1. Cabbage with a total weight of 2 kg must be cut into strips.
2. Beets (150 g) are cut arbitrarily: into cubes or straws.
3. Carrots (1 pc.) Need to be peeled and chopped.
4. Vegetables are mixed and placed in a jar.
5. To make the cabbage ferment faster, we prepare the brine. Add chopped garlic (2 cloves), vinegar (1 cup), vegetable oil (0,2 l), sugar (100 g) and salt (2 tbsp. L.) To a pot of water with water.
6. Pour warm brine into a container with cabbage and put a load on top.
7. Kvasim vegetables for 3 days.
8. The resulting snack is enough to fill a three-liter jar.

Recipe with pepper and tomatoes

Sauerkraut can be cooked along with other vegetables. The most delicious is the combination of cabbage, bell peppers and tomatoes. Such an appetizer is obtained subject to the following recipe:

1. Cabbage in the amount of 1,5 kg should be finely chopped.
2. Carrots and tomatoes (2 pieces each) cut into circles.
3. I clean the seeds from the sweet pepper (2 pcs.) And cut it into strips.
4. Garlic (3 cloves) is pressed through a press or a special garlic press. Then I cook one bunch of greens – parsley, cilantro and dill, which are finely chopped.
5. In boiling water (1/2 l) add salt (30 g) and stir until it is completely dissolved.
6. Prepared vegetables (cabbage, tomatoes and peppers) are placed in layers in a container. Between them I make a layer of carrots and garlic.
7. When the brine has cooled, pour it into a container with vegetables. I put oppression on top.
8. I sour vegetables for three days, after which I store them in a 3-liter jar.

Apples recipe

Adding apples will help diversify the traditional recipe. This recipe does not require the preparation of brine. In order for the dish to ferment, the own juice of the components is enough without preparing a brine.

1. Cabbage (2 kg) cut into strips.
2. Carrots and apples (2 each) are chopped in a blender or with a grater.
3. In a large container, mix vegetables with salt (5 tsp).
4. The resulting mass is rammed so that the 3-liter jar is completely filled.
5. The jar is placed in a deep container, a small load is placed on top. Its functions will be performed by a glass of water.
6. For the next three days, the vegetable mass is left to ferment at room temperature.
7. When the cabbage is fermented, you can put the jar in the refrigerator for permanent storage.

Conclusion

First courses are prepared from sauerkraut, it is added to salads and side dishes. Preparations can be made throughout the year. It is most convenient to fill one three-liter jar, and when the snack comes to an end, you can try new recipes.

Sauerkraut takes place in a warm place. First you need to cut the vegetables, add salt, sugar and spices. Unusual taste is given to the preparations by honey, beets, apples. To taste, you can add cumin, bay leaf, allspice, dill seeds or herbs.