Sauerkraut for 3 liters in a jar - 6 recipes for crispy and juicy cabbage

A convenient way to prepare sauerkraut at home is in three-liter jars. Try 6 different recipes with a step-by-step process. The finished treat comes out juicy and crunchy, making it a great cold appetizer on your table. Also, the product can be used for making soups and other dishes.

Classic sauerkraut in brine in a jar

The classic recipe for homemade sauerkraut in brine is quite simple to prepare. Check out a culinary idea and try a delicious treat that will add variety to your dining table.

Cooking time: 3 days

Cooking time: 3 days

Servings - 3 liters.

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  First, let's prepare the brine. We boil water along with salt, sugar, bay leaf and black peppercorns.
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  We keep the product on fire until the dry ingredients dissolve. Then turn off the stove and let the liquid cool down.
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  We wash the cabbage and chop it finely.
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  We also clean the carrots. It should be passed through a grater.
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  We put vegetables in a common bowl.
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  Mix them diligently so that the juice stands out.
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  We put the mass tightly in a three-liter jar.
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  Then pour in the cooled brine to the very neck. We leave for three days. We pierce the workpiece with a spatula several times.
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  After a while, the sauerkraut will be completely ready!

Juicy sauerkraut with carrots for the winter in jars

The most crisp sauerkraut is made with the addition of carrots. Prepare a juicy homemade product in a 3 liter jar. Serve a treat for a family lunch or dinner.

Cooking time: 3 days

Cooking time: 3 days

Servings - 3 liters.

Ingredients:

• White cabbage - 1.5 kg.
• Carrots - 300 gr.
• Salt - 1 tablespoon
• Sugar - 1 tablespoon
• Water - 4 tbsp.

Cooking process:

1. We clean and wash the carrots, then rub them on a coarse grater.
2. In any convenient way, cut the cabbage into thin long strips. You can use a knife or a special vegetable cutter.
3. We spread the vegetables in any convenient dish and stir them vigorously until the juice is released.
4. Boil water separately and dissolve salt and sugar in it.
5. Place the mixed cabbage tightly in a clean and dry three-liter jar.
6. Cool the brine and pour cabbage and carrots with it. We move the jar into a deep plate and leave for 3 days.
7. The plate is needed for the liquid that will be released during the leavening process.
8. After a while, the sauerkraut with carrots will be completely ready. Store it in a cool place.

Crispy sauerkraut with apples in jars

A bright appetizer for your home table is sauerkraut with apples. It is most convenient to prepare the product in three-liter glass jars. This will give you plenty of delicious treats for the whole family.

Cooking time: 3 days

Cooking time: 3 days

Servings - 3 liters.

Ingredients:

• White cabbage - 2 kg.
• Apple - 500 gr.
• Carrots - 1 pc.
• Salt - 60 gr.

Cooking process:

1. First, wash the cabbage and cut it into thin strips. It is advisable not to use the upper leaves.
2. The carrots also need to be cut into thin strips. You can use a grater for this.
3. We combine both ingredients. Salt them and knead them thoroughly with your hands for 10-15 minutes. During this time, a large amount of liquid should be released.
4. Cut the apples into small pieces and put them in a three-liter jar along with the vegetable mixture. You can do this in layers. We leave the workpiece in the room for 3 days, and then close it with a lid.
5. Sauerkraut with juicy apples is ready. Store it in a cool place.

Sweet sauerkraut with sugar for the winter

Treat yourself and your loved ones with juicy sauerkraut with a sweetish taste. An original treat will diversify your dining table and serve as an excellent addition to many other dishes.

Cooking time: 24 hours

Cooking time: 24 hours

Servings - 3 liters.

Ingredients:

• White cabbage - 2 kg.
• Sugar - 120 gr.
• Salt - 1 tablespoon
• Water - 2 tbsp.

Cooking process:

1. To prepare sweet sauerkraut, first rinse the product thoroughly under water. The top leaves can be removed.
2. Then cut the main ingredient into long and thin strips. Immediately, carefully squeeze it with your hands until the juice is released. We pay great attention to this point, otherwise the workpiece will not be juicy enough.
3. We heat the water in a saucepan or stewpan. Dissolve the sugar and salt in it, and then let the liquid cool.
4. Put the squeezed cabbage tightly into a three-liter jar along with the juice. Pour the contents of the cooled marinade and leave for one day at room temperature.
5. After a day, the contents can be pierced with a spatula. Air ingress will remove excess bitterness. Then we close the blank with a nylon lid. Done, you can put it in storage.

Juicy and crispy sauerkraut in a jar with cranberries

The original rich taste and aroma of sauerkraut is given by cranberries. Check out the homemade cabbage recipe with berries. A blank for a three-liter jar is suitable for long-term storage for the winter.

Cooking time: 4 days

Cooking time: 1 day

Servings - 3 liters.

Ingredients:

• White cabbage - 3 kg.
• Carrots - 300 gr.
• Cranberries - 150 gr.
• Sugar - 1 tablespoon
• Salt - 2.5 tablespoons
• Spices to taste.

Cooking process:

1. First, let's prepare the vegetables for sourdough. Remove the peel from the carrots, then grate it.
2. We carefully wash the white cabbage under water so that no contamination remains. Then we cut the vegetable into thin and long straws.
3. Applying force, knead the cabbage with carrots until the juice appears. Next, stir the product with salt, sugar and spices to taste. You can add black peppercorns or bay leaves.
4. We put the prepared vegetables in a three-liter jar and supplement them with pre-washed cranberries. We keep the workpiece in a warm place for one day, and then in a cool place for another two or three days.
5. Sauerkraut with cranberries is ready. You can close it with a nylon lid and take it to storage.

Instant sauerkraut in 3 days

You can quickly and easily ferment cabbage in a three-liter jar. A juicy and appetizing product will be ready in three days. Delight your homemade crispy vegetable salad.

Cooking time: 3 days

Cooking time: 3 days

Servings - 3 liters.

Ingredients:

• White cabbage - 2 kg.
• Carrots - 1 pc.
• Salt - 60 gr.
• Water - 4 tbsp.

Cooking process:

1. Let's prepare vegetables and salt. You can remove the top leaves from the head of cabbage, they are most often contaminated.
2. Then finely chop the cabbage in any convenient way.
3. We clean the carrots and grate them.
4. We combine both products with each other.
5. We knead the vegetables carefully with our hands until the liquid is released.
6. Dissolve the required amount of salt in cooled boiled water.
7. Put the vegetable mixture tightly in a three-liter jar and fill it with brine.
8. We insist the workpiece for three days, slightly covering it with a lid.
9. After a while, stir the sauerkraut, close it and put it in storage.