Sauerkraut in brine in a jar - 5 recipes for crispy and juicy cabbage

Cabbage in brine has a sharp-sour and rather salty taste, which is successfully used in the preparation of all kinds of sour cabbage soup. Also, from the advantages, we can say that cabbage always remains crispy, if you follow the storage rules.

Classic sauerkraut in brine in a 3 liter jar

The classic recipe, as always, can please with the simplicity of its preparation and is suitable for novice housewives who are just discovering the world of preparations for the winter.

Cooking time: 3 days 40 min.

Cooking time: 3 days.

Servings - 8.

• 
  Chop the cabbage as small as possible, and chop the carrots on a coarse grater. We connect all the components together.
• 
  Put chopped vegetables in a jar washed with soda, tamping them with a wooden crush. Also, do not forget to add bay leaves, pepper and dill seeds between the layers.
• 
  Closer to the neck of the jar, we leave a little free space, where we add granulated sugar and salt.
• 
  After filling the jar with all the necessary ingredients, pour water at room temperature into it.
• 
  Before covering the jar with a lid, pierce the cabbage through with any sharp and long object so that the whole cabbage is saturated with brine. Sour cabbage for three days in a place with a temperature of up to 20 degrees, daily piercing it with a skewer.
• 
  After three days, pour the brine into a saucepan and boil for 4-5 minutes, adding granulated sugar to it. Fill the cabbage with the same brine and cover with a saucer. Leave in this form until it cools completely.
• 
  A portion of sauerkraut can be transferred to a smaller container in order to immediately serve it to the table, and we store the main part in a jar under a nylon lid in the refrigerator.

Enjoy your meal!

Sauerkraut in brine without vinegar in a jar

Fears that cabbage without vinegar will become less tasty closer to winter are completely in vain. Brine takes this responsibility upon itself and copes with it perfectly. Vegetables in this brine are moderately salty, crispy and aromatic.

Cooking time: 3 days 50 min.

Cooking time: 3 days.

Servings - 20.

Ingredients:

• White cabbage - 2500-3000 gr.
• Carrots - 2-3 pcs.
• Bay leaf - 2-3 pcs.
• Black peppercorns - 1 tsp
• Salt - 3 tablespoons
• Granulated sugar - 1 tablespoon
• Water - 3 liters.

Cooking process:

1. First of all, add salt and sugar to a saucepan with water, mix and bring to a boil. Then we leave the brine to cool.
2. In parallel with this, on a grater for cooking carrots in Korean, we rub peeled carrots.
3. Then finely chop the cabbage in any way convenient for you.
4. Combine carrots with cabbage, add pepper and bay leaves.
5. Mix all the contents very well and put them in prepared jars.
6. We put the filled cans on a tray or any other surface and pour in the cooled brine.
7. We cover with gauze and in no case do we clog the lids. In this form, we leave the cabbage to ferment at room temperature for three days, periodically piercing it through with a sharp object.
8. After three days, the cabbage will be ready to eat. Nevertheless, we advise you to save the jars before winter.

Bon Appetit!

Crispy sauerkraut in brine with sugar

In order for the sour sauerkraut to become a little sweeter, you don't have to add a lot of sugar to the brine for balance, which is a significant plus and does not diminish the benefits of vegetables.

Cooking time: 3 days 120 min.

Cooking time: 3 days.

Servings - 20.

Ingredients:

• White cabbage - 3000 gr.
• Carrots - 2-3 pcs.
• Salt - 2 tablespoons
• Granulated sugar - 2 tablespoons
• Bay leaf - 2-3 pcs.
• Allspice peas - 4-6 pcs.
• Water - 1.5 liters.

Cooking process:

1. Combine chopped cabbage with chopped carrots.
2. Put bay leaves and peppercorns at the bottom of the sterilized jar.
3. We begin to lay the cabbage with carrots, without tamping much.
4. Dissolve salt in boiled chilled water.
5. And pour the liquid into a jar of cabbage so that it completely covers it.
6. Cover the jar with gauze and tie with an elastic band. In this form, we put it in a saucepan or any enamel dish so that the juice can collect in it.
7. We leave the jars in this form for three days, be sure to pierce the cabbage through and through with a wooden stick. Thanks to this action, we release the gas formed as a result of fermentation.
8. After three days, drain the brine from the jar and pour granulated sugar into it, after which we return it to the cabbage.
9. After two hours, cover the jar with a lid and store it in the refrigerator. This completes the cooking process, and such a delicious crispy cabbage can complement your lunch or dinner.

Enjoy your meal!

Juicy sauerkraut with carrots in brine in a jar

There are no many vegetables in winter. Carrots add not only color to the dish, but also a pleasant sweetish taste with hints of spice.

Cooking time: 2-3 days 90 min.

Cooking time: 2-3 days.

Servings - 15-20.

Ingredients:

• White cabbage - 2000-2500 gr.
• Carrots - 500 gr.
• Salt - 2 tablespoons
• Granulated sugar - 2 tablespoons
• Water - 1.5 liters.

Cooking process:

1. Add grated carrots to a rather finely chopped cabbage.
2. Thoroughly knead the vegetable mixture so that the cabbage becomes softer and lets in a little juice.
3. We fill the sterilized jar with cabbage and carrots.
4. Pour salt and sugar into cold water and stir carefully.
5. Then pour the liquid into the jar to the very edges and put the jar on the plate. Leave the cabbage to ferment at room temperature for several days.
6. Every day, about three times a day, you need to pierce the cabbage with a sharp and long object.
7. We leave the cabbage for another day, until the fermentation process ends. Then we cover it with a nylon lid and send it to the refrigerator.

Bon Appetit!

Instant sauerkraut in a jar with brine per day

Anything impossible is possible. And if you just can't get down to cooking sauerkraut just due to lack of time, then this recipe is definitely for you. You will need an hour of active cooking time, and the next day crispy, juicy cabbage will be on your table to enjoy its taste and aroma.

Cooking time: 25 hours.

Cooking time: 24 hours

Servings - 8.

Ingredients:

• Cabbage - 1000 gr.
• Carrots - 2 pcs.
• Salt - 1 tablespoon
• Table vinegar (9%) - 0.5 tbsp.
• Sunflower oil - 0.5 tbsp.
• Bay leaf - 2 pcs.
• Granulated sugar - 0.5 tbsp.
• Black peppercorns - 7 pcs.
• Allspice peas - 6 pcs.

Cooking process:

1. Cut the cabbage into thin and long strips. Three peeled carrots with a coarse grater and add to a container with cabbage. Mix everything well.
2. We put the cabbage quite tightly in the jar.
3. Pour salt and sugar, peppercorns and bay leaves into boiling water.
4. After boiling, pour sunflower oil and table vinegar into a saucepan, mix everything well and boil for another minute.
5. Pour the hot liquid into a jar and tighten the lid tightly, leave the cabbage in this form for 24 hours.
6. The very next day, the cabbage will be ready, and you can serve it for lunch or dinner to taste.

Enjoy your meal!