Sauerkraut for the winter in jars - 10 recipes for crispy and juicy cabbage

Sauerkraut is an indispensable attribute of our winter and is used both for preparing delicious rich cabbage soup and as a salad for a side dish. We give every housewife the opportunity to find exactly her favorite recipe.

Classic sauerkraut in 3 liter jars for the winter

It is worth starting your acquaintance with the preparation of sauerkraut with the classic recipe. Such cabbage is not overloaded with any spices, additives, which allows you to feel its true taste.

Cooking time: 25-26 h.

Cooking time: 24 hours

Servings - 15.

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  We cut the cabbage into several parts, and then chop it in any way convenient for you.
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  Rub the carrots on a grater designed for cooking carrots in Korean.
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  We measure out the required amount of salt.
• 
  Then add salt to the cabbage and carrots in portions and mix immediately.
• 
  We begin to put the cabbage in the prepared jar and be sure to tamp it. After that, put the filled jar in a deep saucer and leave for 12 hours. After this time, pierce the vegetable mixture with any sharp object and leave it for another 12 hours.
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  Then we close the jar with a nylon lid and put it in storage in a cool place. And you can serve cabbage with onions and olive oil. It will be insanely delicious.

Enjoy your meal!

Sauerkraut in brine for the winter in jars

If the sauerkraut according to this recipe seems too simple and boring to you, then when serving, we recommend seasoning the dish with olive oil and sugar and you will choose this recipe from year to year.

Cooking time: 3 days 70 min.

Cooking time: 3 days.

Servings - 10.

Ingredients:

• White cabbage - 1000 gr.
• Carrots - 1 pc.
• Salt - 1.5 tablespoons

Cooking process:

1. Remove some of the leaves from the cabbage and then cut it into thin strips. Then put the chopped cabbage into a bowl.
2. Dissolve half a tablespoon of salt in a cup of boiling water.
3. Then grind the carrots with a Korean carrot grater. And we combine it with cabbage.
4. Add a tablespoon of salt to the same bowl and knead it thoroughly so that it starts up the juice.
5. When the cabbage begins to lose volume, add salt dissolved in water to it. This will give us more brine.
6. After the cabbage is well tamped, we press it with a plate, on which we put another press. You can use a jar of water for this. So we leave the cabbage for three days. After three days, we make several punctures with a sharp object and leave for a couple of days.
7. After five days, you can start tasting. Sprinkle with sugar if desired. And don't forget to leave the cabbage in the brine for the winter. For storage, we use sterilized jars with nylon lids.

Enjoy your meal!

Crispy sauerkraut with carrots according to the classic recipe

With what else to ferment cabbage, if not with carrots.Such a preparation contains a lot of useful vitamins and useful components, which especially need to be replenished in winter.

Cooking time: 3 days 60 min.

Cooking time: 3 days.

Servings - 20.

Ingredients:

• White cabbage - 2000 gr.
• Carrots - 1 pc.
• Granulated sugar - 1 tsp
• Salt - 45-50 gr.

Cooking process:

1. First of all, finely chop the cabbage.
2. Then add carrots grated on a coarse grater to 2 kilograms of cabbage and add salt and sugar. We knead everything well with our hands.
3. We divide the entire volume of cabbage into several parts and transfer in parts to a container. Then we tamp it well with our hands and crush it with a crush.
4. Then we put a plate on top of the tamped cabbage, put another plate on top and at the end we take a jar of water as oppression. We leave it in this form for several days.
5. For 2-3 days, remove all weight from the cabbage and make holes in it with any sharp object in a circular motion. This way we release the gas to avoid bitterness.
6. After three days, the cabbage can be tasted by adding olive oil and herbs. And we lay out the rest of the sterilized jars and cover with nylon lids. We store cabbage in a cool place with a temperature of 0 to 5 degrees.

Enjoy your meal!

How to prepare sauerkraut for the winter without vinegar?

Without the addition of vinegar, sauerkraut will last just as long if stored in a cool place. But you will also notice differences in the taste and bright aroma of the spices, which will not overpower the specific smell of vinegar.

Cooking time: 5-7 days.

Cooking time: 5-7 days.

Servings - 30.

Ingredients:

• White cabbage - 3000 gr.
• Carrots - 200 gr.
• Black peppercorns - 10 pcs.
• Allspice peas - 5 pcs.
• Bay leaf - 3 pcs.
• Salt - 1 tbsp.

Cooking process:

1. Cut the cabbage into strips about 3-4 mm wide.
2. Then we rub the carrots on a grater designed for cooking carrots in Korean.
3. In a deep container, knead the cabbage, then add the carrots, two types of pepper and salt. Mix everything well, evenly distributing the salt throughout the volume.
4. When the cabbage has become softer and more pliable, we begin to put it in the jar.
5. We tamp each small layer of cabbage with a wooden crush.
6. After each layer, lay bay leaves along the walls of the jar. When all the cabbage is stacked, pour the juice from the basin into it, which has managed to stand out from the cabbage.
7. Cover the jars loosely with a lid and place them on plates or a tray. We keep the cabbage at room temperature for 5-7 days.
8. Every day, using a skewer, pierce the cabbage with a skewer as deep as possible to release gas.
9. On about the fifth day, you can try the cabbage, and if it has fermented enough, the jars can be tightly closed with lids and sent to a dark and cool place intended for storage.

Enjoy your meal!         

Delicious sauerkraut with apples in jars

For lovers of sour dishes, no matter how much they eat, this recipe is better suited. With the addition of apples and cranberries, the cabbage will turn out to be even more juicy and will not stop crunching.

Cooking time: 3 days 60 min.

Cooking time:3-4 day.

Servings - 20.

Ingredients:

• White cabbage - 2000 gr.
• Carrots - 1 pc.
• Cranberries - 2 tablespoons
• Apple - 1 pc.
• Salt - 2 tablespoons

Cooking process:

1. Chop the prepared head of cabbage. The main thing is not to be too small.
2. Rub the carrots on a coarse grater and add to the cabbage.
3. Add the sliced ​​apple slices to this.
4. Finally, add salt, cranberries and bay leaves. We mix all the components with light movements, evenly distributing them throughout the volume.
5. We load the cabbage into a jar and fill it with a small amount of clean water.
6. In order for the cabbage not to over-acidify, we pierce it with any sharp object. The most convenient way is to use a wooden stick.
7. We rearrange the jar of cabbage on a saucer and cover with a lid. For full readiness, you need to leave the cabbage alone for about 3-4 days.
8. After this time, you can start tasting.

Enjoy your meal!

Sweet sauerkraut with sugar in jars for the winter

The minimum amount of sugar can literally transform the taste of classic sauerkraut, making it even more expressive. Even children will not disregard such cabbage.

Cooking time: 3 days 80 min.

Cooking time: 3 days.

Servings - 30.

Ingredients:

• White cabbage - 4000 gr.
• Carrots - 1-2 pcs.
• Granulated sugar - 1 tablespoon
• Salt - 4 tablespoons
• Black peppercorns - 10-12 pcs.
• Bay leaf - 3 pcs.

Cooking process:

1. Cut the head of cabbage into several pieces and rub with a grater. Then immediately rub the carrots.
2. Salt the cabbage with carrots, add a little sugar and lightly crush.
3. We shift the cabbage with carrots into a deep container and press firmly to the bottom.
4. Put peppercorns and bay leaves between the layers.
5. After all the layers are laid out, put a bowl on the cabbage and put oppression on top. We leave it in this form for three days.
6. Every day, be sure to pierce the cabbage with any sharp object. In this way, we release gas that can give bitterness.
7. In three days the cabbage will be ready. Especially if the room temperature is very high. The higher the temperature, the faster the fermentation process takes place. And we store cabbage in jars in the refrigerator or in a dark cellar.

Enjoy your meal!

How to ferment cabbage with cranberries at home?

As winter approaches, we lack many vitamins that can be easily obtained by eating tasty and healthy food. Sour cranberries not only add interesting flavors to a traditional dish, but also enrich them with vitamin C, which is a significant factor in order to start cooking right now.

Cooking time: 2-3 days 60 min.

Cooking time: 2-3 days.

Servings - 20.

Ingredients:

• White cabbage - 3000 gr.
• Carrots - 100 gr.
• Granulated sugar - 1 tablespoon
• Salt - 75 gr.
• Dill - 15 gr.
• Cranberries - 100 gr.
• Bay leaves - 8-10 pcs.
• Ground black pepper - to taste.

Cooking process:

1. Remove the top leaves from the cabbage head, remove the stump and then chop it very thin.
2. We rub the peeled carrots on a coarse grater, and simply rub and dry the cranberries.
3. Combine cabbage with carrots in one bowl, add salt, granulated sugar, dill seeds and ground pepper as you wish. We carefully rub all the components with our hands so that the cabbage starts up the juice.
4. Put bay leaves at the bottom of the pan and lay out the cabbage blank, also alternating layers with cranberries and bay leaves.
5. We tamp everything well, put a plate on top and place the heaviest oppression. We leave the cabbage to ferment in a place with freezing temperatures for several days.
6. After two days, foam appears on the surface. This suggests that it is time to remove the oppression and make several punctures with any sharp object. Then we return the plate with oppression to its place and leave the cabbage for another day.
7. This completes the cooking process. It remains only to arrange the finished cabbage in sterilized jars and put it in a place intended for storing the seals.
8. And the most impatient can set aside some cabbage for a sample, so as not to wait for a special occasion or winter.

Enjoy your meal!

Sauerkraut in jars under an iron lid for long-term storage

Thanks to the vinegar, the cooking process takes a minimum amount of time, at the same time providing the cabbage with long-term storage.

Cooking time: 25 hours.

Cooking time: 24 hours

Servings - 10-15.

Ingredients:

• White cabbage - 1 pc.
• Carrots - 1 pc.
• Granulated sugar - 50 gr.
• Salt - 50 gr.
• Table vinegar (9%) - 50 ml.

Cooking process:

1. Before proceeding with the main steps, we will prepare all the necessary ingredients that are needed in the cooking process.
2. Let's start preparing the brine. Dissolve salt and sugar in about one liter of water.
3. We send the liquid to a small fire, bring to a boil and leave to cool.
4. While the brine is being prepared, do not waste time and grind the vegetables. Shred cabbage with a knife, and three carrots on a coarse grater.
5. Fill a sterilized jar with chopped vegetables, laying them to the top.
6. Then pour vinegar, chilled brine into a filled jar and leave the cabbage to ferment for one day. Then we roll up the previously sterilized tin lid and send it for storage.

Enjoy your meal!

Fragrant sauerkraut with caraway seeds in 3-liter cans for the winter

Cumin seeds are very refreshing to any dish and make it a little sweeter without the addition of harmful sweeteners.

Cooking time: 3-5 d 80 min.

Cooking time:3-5 etc.

Servings - 20-25.

Ingredients:

• White cabbage - 3000 gr.
• Carrots - 200 gr.
• Salt - 75-80 gr.
• Cumin - 2 tablespoons

Cooking process:

1. Initially, we will prepare the necessary ingredients. To do this, cut the head of cabbage into several parts, cut out the stump and then chop the cabbage at random. Following the cabbage, we proceed to chop the carrots with a coarse grater.
2. Mix salt with vegetables with caraway seeds. After that, carefully rub all the components with our hands until the juice appears.
3. We transfer the softened cabbage into a deep saucepan and tamp it with the help of any object.
4. On top of the cabbage we put a load in the form of a three-liter jar of water.
5. And cover the contents with a towel. Leave the cabbage to ferment for 3-5 days at room temperature, while piercing it with any sharp object several times a day.
6. After this time, we check the readiness of the cabbage and put it in the prepared jars. We store, like any other seaming, in a dark, cool place.

Enjoy your meal!

Juicy and crispy cabbage with horseradish at home

One of the most vitamin and spicy salads, the taste of which is very difficult to describe. But having tried it once, you will not confuse this dish with anything.

Cooking time: 3 days 50 min.

Cooking time: 3 days.

Servings - 50.

Ingredients:

• White cabbage - 6000 gr.
• Carrots - 300 gr.
• Salt - 150 gr.
• Granulated sugar - 70-100 gr.
• Horseradish root - 150-200 gr.
• Ginger root - 150-200 gr.
• Garlic - 10 tooth

Cooking process:

1. We will prepare all the ingredients that we need in the cooking process.
2. Then we start chopping vegetables. Chop the cabbage into thin strips.
3. Rub the peeled carrots on a medium or coarse grater.
4. Cut the cloves of garlic with a knife as small as possible.
5. Rub the ginger on a coarse grater.
6. You will have to be patient to grate the horseradish root on a fine grater designed to grind cheese.
7. All chopped ingredients are collected together in a deep container and mixed.
8. After everything has been mixed, add salt and begin to crush the cabbage so that it releases juice.
9. Put all the cabbage with vegetables in a saucepan or in a deep basin so that the vegetables release juice during fermentation.
10. Cover the cabbage with a plate and put a weight on top to create additional pressure. The cabbage will be ready in about three days.
11. The next day, we remove the load and make holes in the cabbage with any sharp object to release gases. We do this for several days.
12. After three days, we check the cabbage for readiness and put it in the jars.

Enjoy your meal!