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 to maintain the health of the digestive, urinary and immune systems.

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

Preparing for sourdough

Late varieties of cabbage are chosen for harvesting. It is desirable that the cabbage be white and heavier - such cabbage will crunch. The forks are taken whole, clean, without the slightest contamination with soil or traces of eating by slugs or caterpillars. Check that the head of cabbage is not frozen. Choose carrots that are strong and fresh.

Basic rules for all pickling options:

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

Preparing containers

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

Sterilize containers with hot steam: The jars are held over it for at least 15 minutes.

Important! When preparing containers, use oven mitts and gloves to protect the skin on your hands from exposure to high temperatures.

Classic recipe

We offer a classic method of preparing delicious sauerkraut for the winter in 3-liter jars. The classic recipe was invented in ancient China back in 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. Place all the vegetables in a clean bowl, add salt and sugar, and rub with your hands until the juice comes out. Then put everything into a glass jar, lightly tamping the vegetables, and add a bay leaf. 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, periodically pierce the cabbage with a wooden skewer to the bottom to release accumulated gas. Check that the vegetables are covered with brine. After puncture with a stick, bubbles will be visible, excess gases will come out and the unpleasant odor will disappear. If the vegetables are ready, close the jar with a lid and move it to the refrigerator.

Delicious variations of a classic recipe

Experimental chefs have improved the classic recipe to transform the taste of crispy cabbage.

Cabbage in brine

In this version, you don’t have to mash 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.

Preparing the marinade: Dissolve salt and sugar in hot boiled water, add bay leaf and pepper.

The head of cabbage is finely chopped. The carrots are chopped on a coarse grater. Place the prepared slices in a bowl and mix, being careful not to knead too much.Fill the jar with vegetables, compacting it a little. After the brine has cooled, pour it over the vegetables in the jar until completely covered.

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

Spicy cabbage with mustard

For those who like something spicy, spicy hot products are added to the traditional ingredients.

Ingredients:

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

The head of cabbage is cut into strips, the onion into thin quarters, and the carrots are grated on a coarse grater. Place vegetables in a bowl. For the marinade, pour oil and vinegar into a suitable container, add salt, sugar, mustard, mix everything and heat for 5 minutes.

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

Cabbage in its own juice

This recipe repeats the classic version, but its difference is that you will have to mash the cabbage more thoroughly.

Cabbage juice from sauerkraut in its own juice cabbage is used to whiten skin. It heals the gastric mucosa 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.Place all the vegetables in a clean basin, add salt and sugar, rub thoroughly with your hands until the juice is released. Then put everything into a glass jar, lightly tamping the vegetables, and add a bay leaf.

Then place 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 it in a cool place.

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In Korean

According to this recipe, cabbage has a characteristic sweet-spicy taste with a slight sourness.

Brine ingredients:

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

Main Ingredients:

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

Vegetables are placed in a jar in layers. Cabbage is cut into large pieces. The next layer is garlic cloves. Then lay out layers of grated carrots, beets, and pepper on top. The layers should be repeated twice.

From the ingredients listed above, prepare a brine and pour it hot into a jar with vegetables.. Vegetables are kept warm for 2-3 days, then put in a cold place.

Country-style cabbage with cranberries

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

Ingredients:

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

The head of cabbage is chopped into strips and the carrots are grated. The vegetables are sprinkled with sugar, salt, pepper, dill seeds, then ground (at this stage the juice is already released).Place a third of the cabbage in the pan, compact it, place 1 bay leaf on top and pour in a third of the volume of cranberries. Repeat 2 more layers.

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

Georgian style with beets

The appetizer turns out 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 cut into rings, the pepper is divided in half, the garlic is used with whole cloves, the greens are coarsely chopped (and in the Georgian tradition, they are torn into pieces). All this is placed 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.

Cabbage pickled with vodka

This recipe makes the appetizer clear and crispy.. Vodka is used as a preservative. Thanks to it, the fermentation process ends and the snack 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 thinly sliced, the carrots are grated on a coarse grater. Mix vegetables in a basin, add salt and sugar, and lightly grind everything. Add all the spices to the vegetables and mix. Place vegetables tightly into the jar, trying to compact each layer. Place the jar in a bowl where the fermented juice will be drained.

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

Sourdough with apples

Cabbage according to this recipe becomes even healthier, apples give it has an extra sourish tint and piquancy. Fruits should not be sweet - it is advisable to take sour varieties that are 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. l.

The head of cabbage is finely chopped. The carrots are chopped on a coarse grater. Apples are cut into slices. Cabbage and carrots are mixed in a basin, salted, sugar is added and crushed with hands so that the cabbage releases juice. Pepper, add bay leaf and mix. Vegetables are tightly packed into the jar to one third of the volume.

After the first layer, add several slices of apples, then again vegetables, apples etc. to the top, not forgetting to leave 5 cm to the neck and place the container below, as juice will be released during fermentation. Use a skewer to release the gas. The cabbage will be ready in 4-5 days, then the jar is taken out into the cold. The apples themselves will ferment in a few weeks.

With honey

The cabbage will come out crispy with a subtle honey aroma, which will warm you up on cold winter evenings.

Ingredients:

• cabbage – 2-2.5 kg;
• water – 1 l;
• salt (heaped) – 1 tbsp. l.;
• honey - 1 tbsp. l.;
• cumin (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. Place vegetables in a bowl and stir, pressing lightly on them to speed up the release of juice. Add dill or cumin for flavor.

Next, prepare the brine.Pour boiled water at room temperature into the pan, add table salt and a couple of tablespoons of any natural honey. Stir with a spoon until the products dissolve.

Place vegetables in a jar, leaving space for brine on top. Place a tray under the jar, as the brine will spill out a little. Pour 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 sufficiently fermented, then move the jar to a cold place.

Storage of workpieces

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

Important! It is necessary to ensure that the vegetables are always covered with brine, otherwise they will spoil in a few days.

The preparations are stored in the cellar or on the balcony 1-3 months.

Conclusion

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