Sauerkraut in a jar - 8 recipes for crispy and juicy cabbage

Sauerkraut is a useful product, it has a beneficial effect on the digestive system and immunity. To cook sauerkraut in jars yourself at home, we have selected 8 simple recipes.

Classic sauerkraut in brine in a jar

Excellent sauerkraut in its own juice will be a great addition to potato, meat and chicken dishes. The classic recipe uses only three ingredients: cabbage, carrots and salt.

Cooking time: 3 days.

Cooking time: 30 minutes.

Servings: 8.

• 
  Wash the vegetables. Chop the cabbage into thin strips.
• 
  Grate the carrots.
• 
  Add salt to vegetables. Mix well with your hands, the vegetables should let the juice flow, and the salt should completely dissolve.
• 
  Then tamp the vegetables well into a clean jar, cover it with a lid and place in a plate so that the juice drips into it.
• 
  Leave the cabbage at room temperature for 3 days. Pierce the cabbage several times to release gas. When the sauerkraut is done, store it in a cool place.

Bon Appetit!

Instant sauerkraut for a 3 liter jar

To make sauerkraut quickly, you will need a 3 liter jar, cabbage, carrots, salt and some spices. Sauerkraut is rich in vitamins and microelements, therefore it is so useful for the body in winter.

Cooking time: 3 days.

Cooking time: 20 minutes.

Servings: 8-10.

Ingredients:

• White cabbage - 2 kg.
• Carrots - 200 gr.
• Salt - 40 gr.
• Allspice peas - 5-6 pcs.
• Bay leaf - 1 pc.
• Cumin - 1-2 pinches.

Cooking process:

1. Wash and peel vegetables.
2. Chop the cabbage into thin strips. Grate the carrots or cut into strips.
3. Transfer vegetables to a bowl, add salt, stir with your hands and press lightly to release the juice.
4. Add bay leaves, peppers and caraway seeds to the vegetables. Stir the vegetables again.
5. Then transfer the cabbage to a clean and dry three-liter jar, tamp well. Cover the jars with gauze and leave at room temperature for 2-3 days. Several times a day it is necessary to pierce the cabbage with a wooden skewer.
6. After the fermentation process is over, transfer the sauerkraut to the refrigerator for storage.

Bon Appetit!

Crispy sauerkraut with carrots for the winter in jars

The crispy and juicy sauerkraut is so good that it makes you want to eat it as a separate dish. But besides, it is often used in the preparation of various salads, it goes well with soaked apples, radishes, herbs and onions.

Cooking time: 2 weeks.

Cooking time: 30 minutes.

Servings: 16.

Ingredients:

• White cabbage - 1 kg.
• Carrots - 300 gr.
• Water - 1 liter.
• Salt - 2 tablespoons
• Sugar - 1 tablespoon
• Bay leaves - 1-2 pcs.
• Allspice peas - 5-6 pcs.

Cooking process:

1. Chop the cabbage into thin strips.
2. Peel the carrots, rinse and grate on a coarse grater.
3. Add bay leaf and peppercorns to vegetables, mix.
4. Dissolve salt and sugar in a liter of water. Pour the resulting marinade over the vegetables. Divide the cabbage into the jars.
5. Cover the jars with lids and put them in the cold.After 2 weeks, the cabbage will be ready to eat.

Bon Appetit!

Step-by-step recipe for making sauerkraut without vinegar

Sauerkraut is a classic Russian dish that amazes with its simplicity and great taste. Cabbage can be an appetizer, a salad, and a pie filling.

Cooking time: 2-3 days.

Cooking time: 30 minutes.

Servings: 10.

Ingredients:

• White cabbage - 2 kg.
• Carrots - 1 pc.
• Salt - 40 gr.
• Bay leaf - 2 pcs.
• Black peppercorns - 4-5 pcs.

Cooking process:

1. Wash and peel vegetables.
2. Chop the cabbage into strips.
3. Grate the carrots on a coarse grater.
4. Combine cabbage and carrots with salt and spices.
5. Transfer the cabbage to dry, clean jars and let it sit at room temperature for 2-3 days. Cover the jars with lids or gauze.
6. After 2-3 days, when the fermentation process is over, you can close the jars with nylon lids and put them in the refrigerator for storage.

Bon Appetit!

Instant sauerkraut in 3 days in jars

Sauerkraut is a fermented product high in organic acids, trace elements, vitamin C and fiber. We will tell you how to properly ferment cabbage in jars.

Cooking time: 3 days.

Cooking time: 30 minutes.

Servings: 6-8.

Ingredients:

• White cabbage - 1.6 kg.
• Carrots - 100 gr.
• Water - 1 liter.
• Salt - 2 tablespoons
• Sugar - 1 tablespoon

Cooking process:

1. Boil water, cool and add salt and sugar, stir.
2. Chop the cabbage into thin strips, grate the carrots on a coarse grater, mix the vegetables.
3. Put the vegetables in portions in a jar and tamp them with a wooden crush.
4. When the jar is full of vegetables, pour in the brine.
5. Cover the jar with a lid and leave for 3 days at room temperature. To release the bitterness, pierce the cabbage with a wooden skewer several times a day. Store sauerkraut in a cool place.

Bon Appetit!

How to cook juicy sauerkraut with apples?

We invite you to try a very tasty preparation of cabbage and apples. This appetizer is especially loved to be served on the table in winter, it perfectly complements many dishes and is very useful for the body.

Cooking time: 3 days.

Cooking time: 40 minutes

Servings: 8-10.

Ingredients:

• Carrots - 400 gr.
• Apples - 4 pcs.
• Salt - 70 gr.
• Sugar - 70 gr.
• Bay leaves - 5 pcs.
• Allspice peas - 20 pcs.
• White cabbage - 2.2 kg.

Cooking process:

1. Chop the cabbage into strips, grate the carrots on a coarse grater. In a bowl, combine cabbage and carrots, add salt and sugar, mix well. Then add pepper and bay leaves.
2. Wash the apples, core them with seeds and cut into small cubes.
3. Put cabbage and apples in layers in a three-liter jar. Tamp well.
4. Cover the jar with a lid or gauze, leave at room temperature for 3 days. During this time, pierce the cabbage with a wooden skewer several times a day.
5. The cabbage is very juicy and crispy. Store sauerkraut in the refrigerator.

Bon Appetit!

Sweet sauerkraut with sugar for the winter

This recipe will make your sauerkraut sweeter. Don't be confused by the large amount of sugar, the cabbage stays strong and crispy.

Cooking time: 2-3 days.

Cooking time: 30 minutes.

Servings: 6-8.

Ingredients:

• White cabbage - 1 kg.
• Carrots - 1 kg.
• Salt - 2 tsp
• Sugar - 2 tablespoons

Cooking process:

1. Wash and peel vegetables. Chop the cabbage, grate the carrots.
2. Add salt to vegetables and mix well.
3. Transfer vegetables to jars, tamp them. Leave the cabbage for 2-3 days, pierce it with a wooden skewer several times a day to release gases.
4. When the cabbage is fermented, it must be squeezed out of the brine and transferred to sterilized jars. Pour the brine into a separate container, mix it with sugar and pour over the cabbage again. Close the jars with clean lids.
5. Store the cabbage in a cool place, serve with vegetable oil.

Bon Appetit!

Juicy and crispy cabbage in a jar with cranberries

Cranberries will add an interesting flavor to the familiar sauerkraut and enrich it with vitamin C. You can serve sauerkraut with cranberries in their natural form, or supplement it with onions, herbs and vegetable oil.

Cooking time: 3-4 days.

Cooking time: 40 minutes

Servings: 12.

Ingredients:

• Cabbage - 2 kg.
• Carrots - 1 kg.
• Cranberries - 150 gr.
• Salt - 4 tablespoons
• Sugar - 2 tablespoons
• Bay leaf - 3 pcs.

Cooking process:

1. Sort the cranberries and wash.
2. Chop the cabbage into thin strips.
3. Peel the carrots, wash and grate on a coarse grater.
4. Mix cabbage and carrots in a volumetric container, add salt and sugar, mix well. Then add the cranberries and bay leaves and stir again.
5. Put the cabbage in jars, tamp and leave for 3-4 days. Pierce the cabbage with a wooden skewer from time to time to release the gases. After this time, the cabbage can be served on the table, seasoned with vegetable oil.

Bon Appetit!