Recipes for delicious sauerkraut in 3 liter jars for the winter and recommendations for storing snacks

Sourdough cabbage is a well-known way to preserve vegetables for the winter. The fermented product contains vitamins and minerals necessary for maintaining the health of the digestive, urinary and immune systems.

In the article, we will tell you in detail how to properly cook sauerkraut for the winter in a three-liter jar.

Preparation for sourdough

For harvesting, choose late varieties of cabbage... It is desirable that the head of cabbage is white and heavier - such cabbage will crunch. The forks are taken solid, clean, without the slightest soil contamination, traces of being eaten by slugs or caterpillars. Check that the head of cabbage is not frozen. Carrots are chosen strong and fresh.

Basic rules for all fermentation options:

• use the classic table salt (not "extra" or iodized);
• cut vegetables with a sharp knife, pierce cabbage with a wooden stick;
• before cutting the head of cabbage, remove withered leaves;
• do not overexpose the product in a warm place, otherwise the cabbage will not turn out crispy.

Container preparation

Three-liter cans are chosen without chips and cracks... Before antiseptic procedures, the container is washed in hot water with laundry soap or dishwashing detergent.

Sterilize containers with hot steam: banks hold over it for at least 15 minutes.

Important! When preparing containers, potholders and gloves are used to protect the skin on the hands from high temperatures.

Classic recipe

We offer a classic way of preparing very tasty sauerkraut for the winter in 3 liter jars. The classic recipe was invented in ancient China as early as the third century BC. The technology has undergone minor changes since then.

Ingredients:

• 2 kg of white cabbage;
• two large carrots;
• 1.5 liters of water;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. salt.

How to ferment? The cabbage is finely chopped with a sharp knife, the carrots are grated on a coarse grater. Put all the vegetables in a clean bowl, add salt, sugar, rub with your hands until the juice is released. Then everything is transferred to a glass jar, lightly ramming vegetables, and bay leaves are added. Then place the jar in a bowl to collect the overflowing juice. Cover with a lid.

Fermentation should take place at room temperature for 3-4 days... During the day, the cabbage is periodically pierced with a wooden skewer to the bottom to release the accumulated gas. Check that the vegetables are covered with brine. After a puncture with a stick, bubbles will be visible, excess gases will come out and an unpleasant odor will disappear. When the vegetables are ready, close the jar with a lid and move to the refrigerator.

Delicious variations of a classic recipe

Experimental chefs have refined the classic recipe to transform the flavor of crispy cabbage.

Cabbage in brine

In this option, you don't have to crush the cabbage with your hands, because it is fermented in brine.

Ingredients:

• cabbage - 2 kg;
• carrots - 1 pc.;
• water - 1.5 l;
• sugar - 1 tbsp. l .;
• salt - 2 tbsp. l .;
• allspice - 3 pcs.;
• bay leaf - 1 pc.

Cooking the marinade: salt and sugar are dissolved in hot boiled water, bay leaves and pepper are added.

The head of cabbage is thinly chopped. Chop the carrots on a coarse grater. The prepared slices are laid out in a bowl, mixed, trying not to crush very much. Fill the jar with vegetables, tamp it a little.After the brine has cooled, pour the vegetables in a jar with it until they are completely covered.

Place a pallet under the jar and cover it loosely with a lid... Periodically pierce to the bottom with a wooden stick. If the top of the cabbage is left without brine, it is enough to tamp with a spoon. Store the workpiece in a warm place for two to three days. After fermentation, the jar is covered with a lid and transferred to the refrigerator for long-term storage.

Spicy cabbage with mustard

For spicy food lovers, spicy hot products are added to traditional ingredients.

Ingredients:

• 3 kg of cabbage;
• 3 carrots;
• 3 onions;
• 250 ml of vegetable oil;
• 1 tbsp. l. mustard;
• 200 ml vinegar;
• 180 g sugar;
• 1.5 tbsp. l. salt.

Cut the head of cabbage into strips, onions into thin quarters, grate the carrots on a coarse grater. Put vegetables in a bowl. For the marinade, oil, vinegar are poured into a suitable dish, salt, sugar, mustard are added, everything is mixed and heated for 5 minutes.

Pour vegetables with hot marinade, mix and leave for 2 hours, periodically piercing with a wooden skewer. After they are transferred to a container and left in a cool place. The snack will be ready the next day, but after a couple of days it will infuse better and be even tastier.

Cabbage in its own juice

This recipe repeats the classic version, but its difference lies in the fact that you have to crush the cabbage more thoroughly.

Cabbage juice from sauerkraut in its own juice cabbage is used for skin whitening... It heals the stomach lining and is drunk on an empty stomach to improve digestion.

Ingredients:

• 2 kg of white cabbage;
• two large carrots;
• 1.5 liters of water;
• 1 tbsp. l. Sahara;
• 2 tbsp. l. salt

The cabbage is finely chopped with a sharp knife, the carrots are grated on a coarse grater. Put all the vegetables in a clean bowl, add salt, sugar, rub carefully with your hands until the juice is released. Then they put everything in a glass jar, lightly ramming the vegetables, and put the bay leaf.

Then put the jar in a bowl to collect the overflowing juice, cover with a lid... Leave for 3-4 days at room temperature, periodically piercing with a wooden skewer. Then put away in a cool place.

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In korean

According to this recipe, cabbage is obtained with a characteristic sweet-spicy taste with a slight acidity.

Ingredients for brine:

• 1 liter of water;
• 2 tbsp. l. salt;
• 1 cup of sugar;
• 1 cup apple cider vinegar
• 0.5 cups of vegetable oil.

Main ingredients:

• cabbage - 2 kg;
• carrots - 2-3 pcs.;
• beets - 1 pc.;
• head of garlic;
• bitter pepper - 1 pc.;
• peppercorns and bay leaves - to taste.

Vegetables are laid in a jar in layers. The cabbage is cut into large slices. The next layer is garlic cloves. Then lay out grated carrots, beets, pepper on top. The layers should be repeated two times.

From the ingredients listed above, the brine is boiled and poured hot into a jar of vegetables... Vegetables are kept warm for 2-3 days, then put away in a cold place.

Rustic cabbage with cranberries

Cranberry in this recipe gives the product a special piquant sourness.

Ingredients:

• 2 kg of cabbage;
• one large carrot;
• 150 g cranberries;
• 4 tbsp. l. salt;
• 2 tbsp. l sugar
• 3 bay leaves.

Head of cabbage is chopped into strips, carrots are rubbed on a grater. Sprinkle vegetables with sugar, salt, pepper, dill seeds, then grind (at this stage, juice is already released). Put a third of the cabbage in a saucepan, tamp it, put 1 bay leaf on top and pour a third of the volume of cranberries. Repeat 2 more layers.

Next, cover with something flat and put under oppression... Leave in a warm place for 2-3 days. Do not forget to pierce with a skewer from time to time to the bottom. Put the vegetables in a jar and transfer to the refrigerator.

Georgian style with beets

The appetizer turns out to be tasty, spicy and spicy, it will complement the traditional Georgian chacha.

Ingredients:

• 1 medium head of cabbage;
• 3 carrots;
• two beets;
• two heads of garlic;
• 1 bitter green pepper;
• cilantro, basil, dill, parsley to taste;
• 3 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 liter of boiling water.

The cabbage is cut into four parts. Beets and carrots are cut into rings, pepper is divided in half, garlic is used with whole cloves, greens are coarsely chopped (and in the Georgian tradition, they are torn into pieces). All this is laid in layers in a jar. Prepare hot brine and pour it into a jar. Press down with a plate so that everything is in the brine. After 2-3 days, the snack is ready.

Sauerkraut with vodka

This recipe makes the appetizer transparent and crispy.. Vodka is used as a preservative. Thanks to her, the fermentation process ends, and the appetizer is stored for a long time.

Ingredients:

• cabbage - 3 kg;
• carrots - 3 pcs.;
• salt - 3 tbsp. l .;
• sugar - 4 tbsp. l .;
• allspice - 9 pcs.;
• mustard seeds - 3 tsp;
• dill seeds - 3 tsp;
• vodka - 3 tbsp. l.

The cabbage is finely chopped, the carrots are grated on a coarse grater. Mix vegetables in a bowl, add salt and sugar, grind everything slightly. All spices are added to the vegetables and mixed. Vegetables are tightly laid in the jar, trying to tamp each layer. They put the jar in a bowl, where the fermented juice will drain.

Withstand 3 days in the kitchen... From the next day, pierce the cabbage with a skewer to the bottom. Three days later, pour in vodka, pour the leaked juice from a bowl into a jar and put it in the refrigerator. The blank will be ready for use in two days.

Sourdough with apples

This recipe makes cabbage even healthier apples give to her an additional sour tint and piquancy. Fruit should not be sweet - it is advisable to take sour varieties, not quite ripe.

Ingredients:

• cabbage - 2 kg;
• carrots - 0.5 kg;
• medium-sized apples - 3 pcs.;
• black pepper - 10 pcs.;
• bay leaf - 3 pcs.;
• salt and sugar - 2 tbsp each l.

The head of cabbage is thinly chopped. Chop the carrots on a coarse grater. The apples are cut into slices. In a basin, mix cabbage and carrots, salt, add sugar and crumple with your hands so that the cabbage starts up the juice. Pepper, put bay leaf and mix. Vegetables are tightly packed into the jar by one third of the volume.

After the first layer, put several slices of apples, then again vegetables, apples etc. to the top, not forgetting to leave 5 cm to the neck and substitute the container at the bottom, since juice will be released during fermentation. Gas is released with a skewer. The cabbage will be ready in 4-5 days, then the jar is taken out in the cold. The apples themselves will ferment in a few weeks.

With honey

The cabbage will come out crispy with a subtle honey aromathat will warm you on cold winter evenings.

Ingredients:

• cabbage - 2-2.5 kg;
• water - 1 l;
• salt (with a slide) - 1 tbsp. l .;
• honey - 1 tbsp. l .;
• caraway seeds (or dill seeds) - 1 tbsp. l .;
• carrots - 2 pcs.

The head of cabbage is cut into strips, the carrots are grated on a coarse grater. Put the vegetables in a bowl and stir, lightly pressing on them to speed up the release of juice. Add dill or caraway seeds for flavor.

Then the brine is prepared. Boiled water at room temperature is poured into a saucepan, table salt and a couple of tablespoons of any natural honey are added to it. Stir with a spoon until the products are dissolved.

Put vegetables in a jar, leave a place for brine on top... Place a tray under the jar, as the brine will pour out a little. Pour in honey solution and leave for 1-3 days in a warm place. Pierce the contents of the jar to the bottom with a wooden skewer. If everything is fermented enough, then move the jar to a cold place.

Storage of workpieces

Middle shelf life sauerkraut - 6-9 months in a refrigerator at a temperature of 0 ... + 2 ° С... The longer you store the cabbage, the sour it becomes.

Important! It must be ensured that the vegetables are always covered with brine, otherwise they will deteriorate in a few days.

In the cellar or on the balcony, blanks are stored 1-3 months.

Conclusion

Sauerkraut is not only one of the simplest and most popular winter preparations, but also a storehouse of useful elements, the leader in vitamin C.It is much easier absorbed by the body than fresh cabbage, strengthens blood vessels, and normalizes the metabolic process.