Sauerkraut in a bucket for the winter - 5 recipes for crispy and juicy cabbage

With each new method of fermentation, the taste of vegetables differs, in which you can always find your own zest. At the same time, one cannot dispute the fact that it is always easier to control the fermentation process in one large bucket than to control several at once. After familiarizing yourself with the nuances of each recipe, you will definitely find one that you like.

Crispy sauerkraut in a 10 liter bucket

This cooking method should be chosen at least for the sake of enjoying not only the crunch of snow, but also the crunch of sauerkraut in winter.

Cooking time: 11 days.

Cooking time: 10 days.

Servings - 40.

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  Since the main ingredient is cabbage, you will need to devote most of the time to it. Remove the top leaves from the cabbage heads, remove the stumps and only then cut the cabbage into small strips.
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  We also peel the carrots for a start and only then rub them with a coarse grater.
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  Combine carrots with cabbage, salt and stir well, but do not crush much. We move the vegetables into a prepared clean bucket, tamping each layer.
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  On top of the last layer, put a whole cabbage leaf, a bowl and oppression. We leave our workpiece in a pretty cool place.
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  Periodically we remove the oppression and pierce the cabbage with a sharp object to remove gases that can result in bitterness. For complete fermentation, cabbage needs about 10 days, after which we lay it out in sterilized jars, cover it with a nylon lid and put it in the refrigerator.

Enjoy your meal!

Classic sauerkraut in brine in a plastic bucket

Choosing a plastic bucket for your starter culture, you need to make sure that it does not emit an unpleasant odor that can overpower the taste of the cabbage. And then follow the recipe and you will definitely succeed.

Cooking time: 3 days 60 min.

Cooking time: 3 days.

Servings - 40.

Ingredients:

• White cabbage - 10 kg.
• Carrots - 5 pcs.
• Bay leaves - 3-5 pcs.
• Salt - 3 tablespoons
• Granulated sugar - 1 tablespoon
• Black peppercorns to taste.

Cooking process:

1. Be sure to remove the top leaves from the cabbage heads and cut out the stump. Then we chop the prepared cabbage quite finely.
2. Peel and grate the carrots on a coarse grater or a grater intended for cooking carrots in Korean.
3. We mix everything in a deep bowl, simultaneously adding salt, granulated sugar, bay leaves and pepper.
4. Cover the bottom of the plastic bucket with whole sheets and tamp the vegetable mixture in portions. When pressure is applied to the cabbage, it should release liquid.
5. On the top layer of cabbage, we also spread the leaves, a bowl and a jar of water. The cabbage will ferment for three days, and at this time it is important to remove the press, pierce it with a sharp object and remove the foam.
6. Put the finished cabbage in jars and fill it with the resulting cabbage juice. Such blanks under plastic lids can stand for a long time without harm to the cabbage.

Bon Appetit!

Crispy sauerkraut in an enamel bucket for the winter

Enamel cookware is ideal for the cabbage souring process. The bucket will not emit harmful substances during the fermentation process and at the same time will speed it up, which will allow you to taste crispy cabbage as soon as possible.

Cooking time: 3 days 90 min.

Cooking time: 2-3 days.

Servings - 45-50.

Ingredients:

• White cabbage - 9000-10000 gr.
• Carrots - 4-6 pcs.
• Bay leaves - 10 pcs.
• Black peppercorns - 20-25 pcs.
• Dill seeds to taste.
• Salt - 8 tablespoons

Cooking process:

1. Peel the cabbage and chop it into small strips.
2. Grate the carrots to make Korean carrots.
3. We combine all the chopped vegetables together, add salt, spices, bay leaves and crush the cabbage until the cabbage lets out the juice.
4. We spread the vegetable mixture in a prepared enamel bucket, tamping everything with a crush. Then we put a plate with a large diameter on top of the cabbage and place a heavy object on it that will create a press. In this form, we leave the cabbage to ferment, not forgetting to pierce it daily with a sharp object.
5. We check the readiness of the cabbage for 2-3 days. As soon as the unpleasant liquid has ceased to stand out from the cabbage, we put the sauerkraut in the jars and close with simple lids. We will store such a blank in a cool place.

Bon Appetit!

Juicy sauerkraut with carrots for the winter in a bucket

This recipe can be safely called classic and versatile. After all, sauerkraut without carrots will not be so sweet, bright and appetizing.

Cooking time: 3 days 60 min.

Cooking time: 3 days.

Servings - 40.

Ingredients:

• White cabbage - 7000-7500 gr.
• Carrots - 1000 gr.
• Salt - 1 tbsp
• Cumin to taste.

Cooking process:

1. Grind the prepared cabbage leaves in a way convenient for you.
2. We do the same with carrots, because this has no effect on the fermentation process itself.
3. Combine vegetables, salt and add caraway seeds. We do not crush the vegetable mass much.
4. Then we put the cabbage with carrots in a bucket, be sure to tamp each layer. We put a plate on top of the cabbage and put oppression for three days.
5. At the same time, with the help of a stick, we will release gases from the cabbage every day. During this time, the fermentation process will stop and sauerkraut can be laid out in jars. Store the jars filled with cabbage in any cool place without direct sunlight.

Bon Appetit!

Delicious sauerkraut with apples in a bucket

If you are still looking for a good use for apples, then we recommend that you take a closer look at this recipe and prepare the most winter delicacy. This assortment of fruits and vegetables will not sit on your shelves for a long time and will bring an incredible amount of benefits.

Cooking time: 3 days 60 min.

Cooking time: 3 days.

Servings - 8.

Ingredients:

• White cabbage - 1 pc.
• Carrots - 2-3 pcs.
• Apples - 2-3 pcs.
• Salt - 100 gr.

Cooking process:

1. First, prepare the cabbage. To do this, we cut it into several parts, remove the stump and chop it quite finely.
2. Peel the carrots, wash and rub on a coarse or medium grater.
3. We will use green apples to make sauerkraut. We wash them well and cut them into slices along with the peel.
4. We combine carrots with cabbage and knead with our hands, in the process we add salt, evenly distributing it throughout the volume. Finally, add apples to the vegetables.
5. Put all the ingredients in a bucket, tamp them well with a rolling pin or crush. On top of the cabbage, be sure to put a plate and put a press, thanks to which the vegetables will be able to let the juice out. The fermentation process lasts a maximum of three days, during which time the cabbage must be pierced with a stick.
6. We transfer the finished vegetable mass into prepared jars and send it to storage. In the meantime, a little sauerkraut can be set aside for the first sample.

Enjoy your meal!