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

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

Any preparations are stored longer in glass jars sealed with metal lids. If all canning rules are followed, the cabbage will remain crisp and juicy for several months. We will tell you how to prepare a fermented appetizer under an iron lid according to the best recipes in our article.

What are the features of fermenting cabbage under an iron lid?

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

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

Salted cabbage is prepared with a lot of salt. The same fermentation process occurs as in sauerkraut, only based on its own juice and lactic acid.

Suitable for long-term storage of cabbage using any method of canning glass jars with iron lids.

Attention! This refers to metal lids used to seal jars, not iron screw ones.

The main rule when rolling is to pour brine to the very top.. When closing, the liquid should spill over the top so that there is no air left inside the jar.

Selecting and preparing cabbage

For pickling, cabbage heads of mid-season and late varieties are chosen.: Moscow late, Jubilee Semko, Gift, Slava, Belorusskaya, Amager 611, Kupchikha, Mara and others.

They contain the right amount of sugar. This is important for the fermentation process and during pickling. Cabbage leaves of late varieties are distinguished by their juiciness and crunch. When properly prepared, these qualities last all winter.

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

Interesting. It is recommended to make sauerkraut on men's day - Monday, Tuesday or Thursday.

Tara

For long-term storage use:

• wooden barrels, tubs;
• glass jars;
• enamel pans, buckets.

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

To ensure that the workpiece is well preserved, before rolling:

1. Check the neck of the cans. It must be intact, without chips or cracks.
2. Check the rubber rings on the lids. They should be soft, without cracks or tears.
3. Jars are sterilized in an oven or steam bath.
4. Covers with rubber rings are boiled for five minutes to remove factory grease.

How to ferment cabbage the classic way

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

Ingredients and proportions:

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

Instructions:

1. The top leaves are removed from the head of cabbage. Finely chop.
2. Carrots are washed and peeled. Grate on a coarse grater.
3. Mix vegetables in a deep container, sprinkle with salt and sugar. Mash the vegetable mass well.
4. Place a weight on top.
5. Leave the workpiece at room temperature for 5-6 days.
6. Pierce the mass every day 3-4 times with a wooden stick to release carbon dioxide. Make sure that the cabbage is under brine all the time.
7. Prepare containers and lids for storage: take glass jars without cracks or chips. Wash with soda and dry. Rubber rings are removed from the iron lids. Boil everything for five minutes to remove any remaining factory grease.
8. The prepared vegetable mass is transferred to dry jars. The vegetables are compacted down to the middle of the jar, and lightly crushed in the upper part.
9. Fill with the remaining brine to the very top so that when you close the lid, the brine flows out of the jar.
10. They're rolling up. They put it in the basement, cellar, or on an insulated balcony.

Recipe Variations

Can be stored under iron lids for a long time pickled, fermented and salted cabbage.

Juicy crispy instant cabbage

Cabbage cooks quickly thanks to the hot marinade. You can eat it the very next day. For long-term storage, such preparations are placed in sterilized containers and covered 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. The cabbage, peeled from the top leaves, is chopped with a knife or on a special grater.
2. Carrots are washed, peeled and grated on a coarse grater.
3. In a deep container, mix and knead the vegetables.
4. In another container, the brine is prepared: salt and sugar are placed in boiling water. Add bay leaf and boil for 2-3 minutes. Remove leaves.
5. Hot brine is poured into hot sterilized jars, pepper and aspirin are added.
6. Carefully place the vegetable mass. Compacted.
7. Cover with a lid and leave to ferment at room temperature for 10-12 hours.
8. During this time, pierce the contents with a long wooden stick to release carbon dioxide.
9. After a day, the fermented product is ready for use.

For long-term storage, jars are closed with metal lids. Put it in a cold place: basement, cellar, insulated balcony.

Interesting things on the site:

How long does cabbage ferment at room temperature?

Favorable days for pickling cabbage according to the lunar calendar

Sourdough in Georgian

Preparing a Georgian dish is not difficult. No time is wasted on chopping the main ingredient, because the cabbage leaves in this recipe are cut into pieces.

Ingredients and proportions for a 1 liter jar:

• white cabbage - 700 g;
• beets - 150 g;
• hot pepper - 0.5 pods;
• 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 slide;
• coarse salt - 1 tbsp. l. with a slide.

Instructions:

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

For long-term storage, the jar is closed with an iron lid. Place in a cool place.

With beets

It is convenient to salt cabbage and beets in large pieces. Painted in a bright beetroot color, cabbage leaves look appetizing.

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 top leaves, is cut into two parts. Remove the stalk. Each half is cut into 6-8 pieces.
2. The beets are washed and peeled. Cut into squares 1.5-2 cm wide.
3. Carrots are washed, peeled and cut into small cubes.
4. Peel the garlic cloves and cut lengthwise into thin slices.
5. All crushed ingredients are mixed in a deep container.
6. Place vegetables in hot sterilized glass jars.
7. Prepare the marinade: add salt, sugar, and spices to boiling water. Boil for 5 minutes. Take out the bay leaves. Remove from heat, add vinegar.
8. Carefully pour the hot marinade over the vegetables to the very top. It’s better that the marinade even spills out of the jar.
9. Roll up with metal lids, having previously boiled them. Turn the jars upside down. Wrap up.
10. After complete cooling, store in a cool place.

The preparation is stored for a whole year.

With vegetables

You can pickle not only white cabbage. The preparation with cauliflower also turns out delicious.

Ingredients and proportions:

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

Instructions:

1. Cabbage is separated into inflorescences. Boil for four minutes in salted water. Cool.
2. The tomatoes are washed, immersed in hot water, then in cold water. Remove the skin. Pass through a meat grinder or grind in a blender.
3. Add vinegar, vegetable oil, salt, sugar, chopped garlic, chopped parsley, and pepper to the tomato puree. Bring the mixture to a boil.
4. Carefully place the inflorescences into it. Cook over low heat for 10-15 minutes.
5. Place the hot vegetable mass in hot sterilized jars.
6. They're rolling up.
7. The cooled jars are stored in a dark, cool 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-sized 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. Wash the tomatoes, immerse them in hot water for 1-2 minutes, then in cold water. Remove the skin. Cut into thin circles.
2. Peel the onion and cut into thin rings.
3. Sauerkraut is squeezed out.
4. Place cabbage and tomatoes in warm sterilized jars, alternating layers.
5. Cook the brine: water, salt, sugar, spices. Boil for 5 minutes, remove bay leaves.
6. Pour hot brine over vegetables and cover with lids.
7. Place the jars for pasteurization: 0.5 l - 20 minutes, 1 l - 30 minutes.
8. Roll up, turn upside down, and leave to cool.
9. Store in a cool place.

How to roll sauerkraut correctly

Basic rules for rolling sauerkraut:

1. Vegetables are placed in sterilized jars.
2. Sterilization is done in a steam bath for 5 minutes or in a heated oven for 5 minutes at a temperature of +180°C.
3. Metal lids are boiling.
4. The brine in the jars should pour over the edge so that there is no air.
5. If the recipe calls for vegetables to undergo pasteurization, then cover the bottom of the pan with a piece of cloth. This will prevent the jar from cracking.
6. Pasteurization occurs over low heat.

Features of storing such preparations

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

Suitable storage spaces:

• basement;
• cellar;
• insulated balcony (in moderately warm winters).

Conclusion

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