We prepare sauerkraut under an iron lid according to the best recipes

Housewives who like to make large stocks of sauerkraut for the winter prefer to roll up containers with iron lids.

Any blanks are stored longer in glass jars, rolled up with metal lids. If all the canning rules are followed, then the cabbage remains crispy and juicy for several months. We will tell you how to prepare a sauerkraut snack under an iron lid according to the best recipes in our article.

What are the features of cabbage leaven under an iron lid

If the cabbage is sauerkraut, it means that it has passed the fermentation process thanks to a natural preservative - lactic acid (options in brine are possible).

Attention! Pickled stock implies the presence of vinegar in the recipe.

Salted cabbage is cooked with a lot of salt... The same fermentation process takes place as in sauerkraut, only on the basis of its own juice and lactic acid.

For long-term storage of cabbage with any canning method are suitable glass jars with iron lids.

Attention! This refers to the metal lids with which the cans are rolled, and not the iron screw ones.

The main rule when rolling - the brine is poured to the very top... When closing, liquid should spill over the top so that no air remains inside the can.

Choosing and preparing cabbage

Heads of mid-season and late varieties are chosen for salting.: Moscow late, Jubilee Semko, Gift, Slava, Belorusskaya, Amager 611, Merchant's wife, Mara and others.

They contain the right amount of sugar... This is important for the fermentation process and for pickling. Cabbage leaves of late varieties are juicy, crunchy. When cooked properly, these qualities last throughout the winter.

Depending on the recipe, the cabbage leaves are chopped, cut into medium or large pieces.

Interesting. Sour cabbage is recommended on men's day - Monday, Tuesday or Thursday.

Container

For long-term storage use:

• wooden barrels, tubs;
• glass jars;
• enameled pots, buckets.

For short storage times, cabbage is placed in plastic containers... The term of detention is no more than seven days.

So that the workpiece is well preserved, before rolling:

1. Check the neck of the cans. It should be intact, without chips or cracks.
2. Check the rubber rings on the covers. They should be soft, without cracks or breaks.
3. Banks are sterilized in an oven or in a steam bath.
4. The rubber o-ring covers are boiled for five minutes to remove any factory grease.

How to ferment cabbage in the classic way

We offer a recipe for pickling cabbage in the traditional way without adding brine.

Ingredients and proportions:

• white cabbage - 2 kg;
• medium-sized carrots - 3 pcs.;
• coarse food salt - 2 tbsp. l. with a slide;
• sugar - 2 tbsp. l. with a slide.

Instructions:

1. The top leaves are removed from the head. Finely chopped.
2. Carrots are washed and peeled. Rub on a coarse grater.
3. Mix vegetables in a deep container, sprinkle with salt and sugar. They crush the vegetable mass well.
4. They put a load on top.
5. Leave the workpiece at room temperature for 5-6 days.
6. They pierce the mass every day 3-4 times with a wooden stick - they release carbon dioxide. Make sure that the cabbage is under the brine all the time.
7. Prepare containers and lids for storage: take glass jars without cracks and chips. Wash with soda, dry. Rubber rings are removed from the iron covers. Boil everything for five minutes to remove any remaining factory grease.
8. The finished vegetable mass is transferred to dry jars. Vegetables are tamped to the middle of the jar, and slightly crushed in the upper part.
9. Pour the remaining brine to the very top so that when the lid is closed, the brine flows out of the jar.
10. Roll up. They are removed to the basement, cellar, to the insulated balcony.

Recipe variations

It is stored for a long time under iron lids pickled, pickled and salted cabbage.

Juicy crispy instant cabbage

Cabbage cooks quickly thanks to the hot marinade. You can eat it the next day. For long-term storage, such a workpiece is placed in a sterilized container and closed with iron lids.

Ingredients and proportions:

• cabbage - 3 kg;
• carrots - 500 g;
• water - 1.5 l;
• bay leaf - 5 pcs.;
• black peppercorns - 6 pcs.;
• coarse salt - 3 tbsp. l. with a slide;
• sugar - 3 tbsp. l. with a slide;
• aspirin - 4 tablets.

Instructions:

1. Cabbage, peeled from the top leaves, is chopped with a knife or on a special grater.
2. Carrots are washed, peeled, rubbed on a coarse grater.
3. Mix and crush vegetables in a deep container.
4. A brine is prepared in another container: salt and sugar are put in boiling water. Add bay leaves, boil for 2-3 minutes. The leaves are removed.
5. Hot brine is poured into hot sterilized jars, pepper, aspirin are added.
6. The vegetable mass is carefully laid. Ramp down.
7. Cover with a lid on top and leave at room temperature for 10-12 hours to ferment.
8. During this time, the contents are pierced with a long wooden stick to release carbon dioxide.
9. In a day, the sauerkraut is ready for use.

For long-term storage, jars are closed with metal lids. They are removed to a cold place: basement, cellar, insulated balcony.

Interesting on the site:

How much cabbage ferments at room temperature

Favorable days for salting cabbage according to the lunar calendar

Georgian sourdough

Cooking a Georgian dish is not difficult. No time wasted shredding the main ingredient because the cabbage leaves in this recipe are cut into pieces.

Ingredients and proportions for a 1 L can:

• white cabbage - 700 g;
• beets - 150 g;
• hot pepper - 0.5 pod;
• garlic - 4 large cloves;
• bay leaf - 2 pcs.;
• celery - 0.5 bunch;
• black peppercorns - 3 pcs.;
• water - 0.5 l;
• apple cider vinegar - 3 tbsp l .;
• sugar - 2 tbsp. l. without a slide;
• coarse salt - 1 tbsp. l. with a slide.

Instructions:

1. Prepare the marinade: salt and sugar are poured into the water. Bring to a boil. Remove from heat, add vinegar. Leave to cool.
2. The top leaves are removed from the head. Cut the forks into large pieces.
3. Beets are washed and peeled. Cut into thin halves of circles.
4. Peel the garlic cloves and chop finely.
5. Pepper is washed, seeds and stalk are removed. Cut into thin slices.
6. Celery is washed, finely chopped.
7. Vegetables are placed in dry sterilized jars in this order: beets, cabbage, garlic, pepper. Place celery and peppercorns between the layers. The top layer is beetroot.
8. Pour in warm marinade. They put the load.
9. At room temperature, the workpiece is pickled for 3 days.

For long-term storage, the jar is closed with an iron lid. Put away in a cold place.

With beets

It is convenient to salt cabbage with beets in large pieces. Colored in a bright beetroot color, cabbage leaves look delicious.

Ingredients and proportions:

• cabbage - 2 kg;
• large beets - 1 pc .;
• large carrots - 2 pcs.;
• garlic - 6 large cloves;
• sugar - 2 tbsp. l. with a slide;
• coarse salt - 2 tbsp. l. with a slide;
• black peppercorns - 5 pcs.;
• vinegar 9% - 100 ml;
• water - 1 l;
• bay leaf - 4 pcs.

Instructions:

1. The head of cabbage, peeled from the upper leaves, is cut into two parts. The stump is removed. Each half is cut into 6-8 pieces.
2. Beets are washed, peeled.Cut into squares 1.5-2 cm wide.
3. Carrots are washed, peeled, cut into small cubes.
4. The cloves of garlic are peeled, cut lengthwise into thin plates.
5. All chopped ingredients are mixed in a deep container.
6. Place vegetables in hot sterilized glass jars.
7. Marinade is cooked: salt, sugar, spices are put in boiling water. Boil for 5 minutes. Take out the bay leaves. Remove from the stove, add vinegar.
8. Carefully pour the hot marinade over the vegetables to the very top. Better to even pour the marinade out of the jar.
9. Roll up with metal lids, after boiling them. Turn the cans upside down. Wrap up.
10. After complete cooling, they are stored in a cold place.

The workpiece is stored for a whole year.

With vegetables

You can salt not only white cabbage. The preparation with cauliflower is also tasty.

Ingredients and proportions:

• cauliflower - 1.2 kg;
• red tomatoes - 1.2 kg;
• Bulgarian pepper - 200 g;
• vegetable oil - 200 g;
• sugar - 100 g;
• coarse salt - 60 g;
• parsley greens - 200 g;
• vinegar 9% - 120 ml.

Instructions:

1. Cabbage is sorted into inflorescences. Boil for four minutes in salted water. Cool down.
2. Tomatoes are washed, dipped in hot water, then in cold water. Peel off. Pass through a meat grinder or grind in a blender.
3. Vinegar, vegetable oil, salt, sugar, chopped garlic, chopped parsley, pepper are added to the tomato puree. Bring the mixture to a boil.
4. Inflorescences are carefully placed in it. Cook over low heat for 10-15 minutes.
5. Place the hot vegetable mass in hot sterilized jars.
6. Roll up.
7. The cooled jars are removed in a dark, cold place.

With green tomatoes

The peculiarity of this recipe is that the cabbage must be fermented in advance. Choose any convenient fermentation method.

Ingredients and proportions:

• sauerkraut - 1.5 kg;
• medium green tomatoes - 1 kg;
• onions - 1 kg.

Brine:

• water - 1 l;
• coarse salt - 50 g;
• sugar - 40 g;
• bay leaf - 3 pcs.;
• allspice peas - 5 pcs.;
• black pepper - 10 g.

Instructions:

1. The tomatoes are washed, immersed in hot water for 1-2 minutes, then in cold water. Peel off. Cut into thin circles.
2. Peel the onion and cut into thin rings.
3. The sauerkraut is squeezed out.
4. Put cabbage and tomatoes in warm sterilized jars, alternating layers.
5. Brine is boiled: water, salt, sugar, spices. Boil for 5 minutes, remove the bay leaves.
6. Pour vegetables with hot brine, cover with lids.
7. Put jars on pasteurization: 0.5 l - 20 minutes, 1 l - 30 minutes.
8. Roll up, turn upside down, leave to cool.
9. Store in a cool place.

How to properly roll up sauerkraut

Basic rules for rolling sauerkraut:

1. Vegetables are placed in sterilized jars.
2. Sterilization is done on a steam bath for 5 minutes or in a preheated oven for 5 minutes at a temperature of + 180 ° C.
3. The metal lids are boiling.
4. The brine in the jars should be overflowed so that there is no air.
5. If vegetables are pasteurized in a recipe, then the bottom of the pan is covered with a piece of cloth. This will prevent the jar from cracking.
6. Pasteurization takes place over low heat.

Features of storage of such blanks

Sauerkraut in glass jars with iron lids store in a cool dark place... The room temperature should be 0… + 5 ° С. The shelf life of such blanks is up to one year.

Suitable storage spaces:

• basement;
• cellar;
• insulated balcony (during moderately warm winter).

Conclusion

Storing sauerkraut under iron lids ensures a long shelf life of the product. Such a workpiece will not deteriorate within a year if it stands in a dark, cool place. The same storage method is suitable for salted and pickled cabbage.