Sauerkraut for the winter: classic recipes for a 3-liter jar (quick ways)

The benefits of home-made sauerkraut with brine can be said for a long time. Everyone knows that such a cabbage is a rich source of vitamin C, which is especially important in the winter with frequent respiratory diseases. In addition, sauerkraut (a classic recipe without vinegar found below) has a beneficial effect on the work of the gastrointestinal tract. It has a lot of vitamin U, which protects the mucous membrane of the stomach, as well as B vitamins. In addition, sauerkraut is considered to be a low calorie diet (especially if the recipe does not contain sugar) and high in fiber. Therefore, eating this dish is very useful for health at any time of the year. Next, you will find a selection of step-by-step recipes for classic sauerkraut. We have collected various options, including quick cooking, which can be prepared for the winter in a 3-liter jar, a barrel or a pan.

Sauerkraut - a classic recipe in a bank quickly and easily with a step-by-step photo

Let's start with the classic recipe for sauerkraut in a jar, thanks to which you can quickly and easily prepare this dish in a modern kitchen. The bank for this purpose, you can take any amount of storage, but it is most convenient to prepare a cabbage in a 3-liter container. Learn how to cook sauerkraut according to the classic recipe in the bank quickly and simply further.

Necessary ingredients for sauerkraut according to the classic recipe for cans, fast and tasty

• cabbage - 3 kg
• salt (not iodized) - 3 tbsp. l. with a slide
• water

Step-by-step instruction for the classic recipe for sauerkraut in a jar, simple and quick

1. We begin by carefully combing my cabbage and removing the upper soft leaves. Then cut it in half and remove the cob. We cut cabbage fairly thinly.

2. Add the salt and mix the cabbage well during the salting.

3. Then cabbage should be well suppressed with clean hands. This is necessary in order for the vegetable to give the maximum amount of juice. Leave the rumpled cabbage for half an hour at room temperature.

4. After 30-40 minutes, the cabbage will become wet and its juice can be seen with unaided eyes. Now it can be transferred to a clean jar, slightly ramming with a wooden spoon.

5. To speed up the fermentation process, add a little cold water. We make sure that the liquid is completely covered with a bulb. On top put a little oppression.

6. Leave the cabbage for 3-4 days. Several times a day, necessarily pierce cabbage with a skewer in different places to release excess gas.

Sour cabbage without sugar and vinegar - step by step classic recipe

In the next version of classic sauerkraut, sugar with vinegar is also absent. But the leaven of cabbage is a hot brine with various spices. Thanks to this sauerkraut without sugar and vinegar according to the classic recipe turns crunchy and spicy.

Necessary ingredients for sauerkraut without sugar and vinegar according to the classic recipe

• cabbage -2-3 kg
• salt -2-3 tbsp. l.
• bay leaf -2 pcs.
• peppercorns -6 pcs.
• garlic-2 denticles
• vegetable oil - 1 tbsp. l.
• water - 1 l

Step-by-step instruction for the classic recipe for sauerkraut without sugar and vinegar

1. Cabbage is cleaned from the upper leaves and finely shredded. Lightly squeeze the cabbage with your hands. Sprinkle with salt and leave for half an hour.
2. Salted water is brought to a boil and add spices - bay leaf and peppercorn. Cook for 2 minutes and add the vegetable oil, remove from the plate.
3. Garlic is passed through the press and added to the cabbage. We shift the vegetable billet into a convenient container, for example, a deep pan (not aluminum) or a three-liter jar.
4. Fill cabbage with hot brine and tamp well. From above we put pressure in the form of a saucer and make sure that all the cabbage was under the liquid.
5. First day we keep cabbage at room temperature, and then for two days we remove it in the refrigerator. Necessarily several times a day let out excess air, so that cabbage does not turn out to be bitter.

Delicious sauerkraut with carrots - a classic recipe for a 3-liter jar for winter

Many will agree that the most delicious sauerkraut for the winter according to the classic recipe is obtained with carrots in a 3-liter jar. This option is also one of the simplest and fastest in cooking. Learn how to prepare a delicious sauerkraut with carrots according to the classic recipe for a 3-liter jar for the winter on.

Essential ingredients for delicious sauerkraut with carrots according to the classic recipe for a 3-liter jar

• cabbage -5 kg
• average carrot -2-3 pcs.
• salt -3 tbsp. l. with a slide
• sugar -3 tbsp. l.
• vinegar -1 tbsp. l.
• vegetable oil -1 tbsp. l.
• black pepper and bay leaf to taste

Step-by-step instruction for the classic recipe of tasty sauerkraut with carrots on a 3-liter jar

1. Cabbage shred as usual for this dish. Carrots are cleaned from the top layer and rubbed on an average grater.
2. Stir carrots with cabbage, squeeze lightly and fill the 3-liter jar.
3. We prepare the brine from two liters of water, salt, sugar. After the marinade boils, add peppercorns, bay leaf and vinegar. Boil 2-3 minutes and remove from the plate, pour in the oil.
4. Filter the brine through gauze and let it cool completely.
5. Fill brine cabbage so that it completely covered the slicing. We cover the neck of the jar with gauze and leave it for 2-3 days at room temperature. Pierce cabbage in the process of marinating necessarily 2-3 times a day.

Sauerkraut with brine without vinegar in a barrel - classic recipe step by step

If you have a barrel in the household, it is highly recommended to use it for cooking sauerkraut with brine without vinegar for the winter. Firstly, its size allows you to harvest large amounts of cabbage. And secondly, wooden barrels give the ready-made cabbage a special taste and make it even more crispy. How to cook sauerkraut with a brine without vinegar in a barrel read in the classic recipe below.

Necessary ingredients for sauerkraut with brine without vinegar in a barrel (classic recipe)

• cabbage - 15 kg
• carrots - 1,5 kg
• salt - 350 gr.
• umbrella dill - 3 pcs.
• bay leaves - 5 pcs.

Step-by-step instruction for the classic recipe for sauerkraut without vinegar with brine in a barrel for the winter

1. We remove the upper soft leaves of cabbage, but do not discard them. Each head is cut in half and finely shredded.
2. With carrots remove the thin top layer and rub it on the grater.
3. We mix cabbage and carrots, salt well and thoroughly grind to make juice appear.
4. At the bottom of the barrel we spread the leaves and begin to fill it with cabbage. Well we compact each layer of cabbage with a full bottle. On top, add a little laurel and dill umbrella.
5. Then cover the first layer with cabbage leaves and go to the next level, which is formed according to the principle already described.
6. The last layer of cabbage is covered with leaves and we put a wooden circle on top, and above it a heavy stone wrapped tightly in a bag.
7. Ready sauerkraut in a barrel will be in a week. Every day in the morning and evening in 5 different places necessarily pierce the cabbage with a sharp knife, so it does not turn out to be bitter.

Very crispy sauerkraut - a classic recipe with brine in the winter, step by step

Another variant of very tasty and crunchy sauerkraut according to the classic recipe with brine for the winter is offered to you further. In the following recipe, there is a root of horseradish, which, in addition to making cabbage very crisp, still adds spice to the preparation. Read more on how to make a very crunchy sauerkraut on a classic recipe with brine for the winter on.

Necessary ingredients for crispy sauerkraut with brine for the winter according to the classic recipe

• cabbage -5 kg
• salt -3-4 tbsp. l.
• sugar - 2 tbsp. l.
• carrots - 2 pcs.
• horseradish -1 pcs.
• bay leaves - 3 pcs.
• pepper fragrant -5 pcs.

Step-by-step instruction for a very crispy sauerkraut for the winter on a classic recipe with brine

1. Shinch cabbage with small thin strips. Carrots rub on the middle of the grandson.
2. The root of the horse radish is peeled and also three on the middle grater.
3. Cabbage, carrots, horseradish, bay leaf and pepper are put into a deep saucepan, mix well.
4. Boil the water and add salt to it. Cooled brine pour cabbage.
5. Cover the pan with a lid and leave for a day at room temperature.
6. The next day, add sugar, mix and put pressure. We send cabbage in the cold for 2 days.

Very tasty sauerkraut (quick way) - a classic recipe with video

Delicious and crispy sauerkraut (classic recipe) can be cooked and in a quick way. It is this option with brine from the vinegar, salt and sugar, used in the step-by-step video recipe below. By the way, to prepare for the winter delicious sauerkraut in a quick way (a classic recipe with video on) can be in any convenient capacity: a 3-liter jar, a pan or a barrel.