Sauerkraut classic recipe in a jar 3. Sauerkraut for the winter - classic recipes for pickling delicious homemade sauerkraut

18.07.202027.05.2017

Every housewife ferments cabbage for the winter. Crispy and healthy cabbage- it's just a lifesaver in winter. Sauerkraut can be served as a simple salad- put in a salad bowl, add a couple of tablespoons of canned green peas, thinly sliced onion and fill everything with "odorous" unrefined vegetable oil. We offer you very tasty proven sauerkraut recipes for a 3 liter jar, which are easy to prepare and convenient to store.

To date, there are many recipes for sauerkraut. The most common is the traditional version, when shredded cabbage is mixed with carrots and salt, and then squeezed with a mortar or simply by hand until juice appears, as well as a variant with brine. In the second case, chopped cabbage with carrots is simply poured with a prepared solution of salt, sugar and seasonings and aged to the desired taste.

Two recipes for delicious sauerkraut for a 3-liter jar: choose to taste

The differences between these sourdough methods are not only in the method of preparation, but also in the taste of the resulting product. To conclude which one is better, let's try to cook both.

recipe number 1

To prepare sauerkraut in brine, based on a three-liter jar, you will need:

2 kg of white cabbage;
2 medium sized carrots;
black peppercorns (a few pieces);
1.5 l. water;
2 tablespoons of salt with a slide;
1.5 spoons of sugar.

recipe number 2

To make sauerkraut traditional recipe for a 3 liter jar we take:

2 kg of cabbage;
2 carrots;
5 table. spoons of salt.

We will cook at the same time in order to experience all the differences in practice.

Carrots are peeled and rubbed on a medium grater

We shred the cabbage.

For the first recipe (with brine), mix cabbage with carrots

and transfer to a three-liter jar.

For the second recipe, we also mix the vegetables, add salt to them and begin to carefully crush with a mortar or with our hands

and when the juice appears, we also transfer it to a three-liter jar.

In the first version, the bank is completely filled, and in the second, only half is obtained.

I'm preparing the brine.

To do this, mix salt (2.5 tablespoons) and sugar (1.5 tablespoons), add peppercorns to them (if desired, you can add more parsley and other dried spices).

Add warm water and stir until completely dissolved.

Pour the brine into a jar with cabbage that has not been manually transferred.

We tie the neck of the cans with gauze folded in several layers. Cabbage ferments for about 2-3 days. During this time, each of the cans should be opened and mixed at least two or three times in order to allow the gases that form as a result of the leaven to escape. If this is not done, the cabbage may rot.

It's time to try sauerkraut. In the first, traditional version it turned out softer and sourer

in the second case, the cabbage crunches and has the aroma of added spices, but does not differ in special acid.

Of course, if you wait a couple more days, the cabbage will ferment more. Try both recipes. Only then can you decide which one you prefer. Bon appetit!

Delicious sauerkraut in 3 liter jars for the winter: a classic recipe

A preparation that is not only tasty, but also extremely useful due to the record content of vitamin C. In addition, sauerkraut destroys putrefactive processes in the stomach!

Ingredients:

head of cabbage - large;
a tablespoon of sugar;
salt and spices to taste;
two carrots

Cooking technology:

prepare a large bowl;
chop cabbage into thin strips;
put the prepared ingredients in a bowl;
add sugar;
rub the cabbage with your hands, gradually adding salt;
the taste of cabbage should be slightly salted;
grate carrots on a coarse grater;
put to cabbage;
add spices - cumin and dry dill;
to stir thoroughly;
tamp cabbage in a jar;
close with a capron lid;
put the jar on a plate and put it in a warm place for three days;
with a thin wooden stick, pierce the cabbage to the very bottom several times a day to release the resulting gases;
after three days, put the jar of cabbage in a cool place - in the basement, cellar or on the balcony.

Sauerkraut in brine in jars: a simple recipe

Products:

a head of cabbage about two and a half kilograms;
two tablespoons of salt and sugar;
one carrot;
allspice - three peas;
bay leaf;
one and a half liters of water

Cooking:

first we prepare the marinade: add salt, sugar, spices to hot, boiled water;
put to cool;
while the marinade is cooling, prepare the main ingredients: chop the cabbage finely and grate the carrots (you can use a grater to cook Korean carrots);
mix vegetables in a large bowl;
sort them into banks;
tamping and crushing cabbage is not necessary;
Pour over cooled vegetables room temperature, brine;
put the jars in a warm place (you can near the battery);
put a small saucepan or deep plate under each jar;
leave for three days;
pierce cabbage several times a day to release gases with a fork;
after three days, put jars of cabbage on the balcony;
cabbage will be ready in five to seven days.

Sauerkraut with honey: recipes for a 3-liter jar

Very tasty sauerkraut can be cooked with honey, recipes are for a 3 liter jar. Such an appetizer will turn out not only tasty, but also very healthy. And the brine can be drunk even by those who suffer from gastritis, as it has a pleasant sweet-sour taste.

simple recipe

For cooking you will need the following products:

cabbage weighing two kilograms;
one carrot;
litere of water;
two and a half tablespoons of honey;
a tablespoon of salt;
two bay leaves;
allspice - three to four peas.

Cooking:

chop the cabbage into strips;
chop carrots on a Korean grater;
mix cabbage and carrots;
lightly wrinkle with your hands;
tamp tightly into a jar;
pour warm marinade (add honey and salt to hot water, mix and cool slightly);
put the jar in a deep plate, since during fermentation the brine will pour out over the edges of the jar;
leave in the kitchen for a few days;
be sure to pierce the cabbage with a sharp knife so that the gas comes out;
after a day, put in the refrigerator or take out to the balcony;
can be served for dinner in the evening.

Sauerkraut with honey "Spicy"

We prepare in this way:

at the beginning of cooking, prepare the marinade so that it cools slightly;
per liter hot water add one and a half tablespoons of honey and the same amount of salt, add half a teaspoon of cumin, dill seeds, anise;
a head of cabbage weighing two kilograms and one medium-sized carrot, cut into thin strips;
mix the vegetables and lightly mash with your hands;
put in a jar (not too tight);
pour warm marinade;
leave in the kitchen for 24 hours;
in a day the cabbage is completely ready;
it should be put in the refrigerator or put on the balcony.

On a note! You can add green apples, cranberries, grapes or mountain ash to this recipe.

Cabbage with honey "Rustic"

For cooking you will need:

cabbage weighing about three kilograms;
chilled water - 700 grams;
carrots - one medium size;
salt - to taste;
one and a half tablespoons of honey;
a couple of bay leaves;
three or four peas of allspice.

We prepare as follows:

chop the cabbage into small strips;
grate carrots on a Korean grater;
put the vegetables in a large bowl or pan;
salt vegetables;
lightly wrinkle with your hands;
add bay leaf and allspice;
mix;
put in a 3-liter jar;
lightly tamp;
pour cold water;
put in a warm place;
leave to wander for two days;
drain all the brine;
transfer the cabbage to a bowl;
let drain and squeeze lightly;
to the brine, which is a stack from cabbage, add honey;
stir so that it dissolves completely;
put the cabbage in a jar;
pour honey-salty marinade;
leave the jar of cabbage at room temperature for another day;
put in the refrigerator or take out to the balcony;
after three or four days it can be served on the table.

salt cabbage only on certain days: men can only pickle cabbage on the "male" days of the week - Monday or Thursday. Women - only in the "women's" - on Wednesday or Saturday. But the best day for pickles is Wednesday!

If you or someone in your family suffers from bloating after eating sauerkraut, then add dill seeds to the brine.

From sauerkraut you can cook delicious Russian cabbage soup, or cook Ukrainian borsch- taking in equal quantities, fresh and sauerkraut. And if you put it out with meat, mushrooms or sausage, you get an independent dish for dinner or lunch.

Tricks of successful fermentation in 3 liter jars

Sauerkraut- it's original Russian dish. It was harvested in very large quantities and fermented, as a rule, in barrels, so that a large family would have enough until spring. Today, cabbage is also fermented, but not in such large quantities. For pickling vegetables use 3 liter jars or medium-sized pans, i.e. a container that does not take up much space in the refrigerator.

In order to start sauerkraut, you need to prepare the following products and devices:

one head of cabbage weighing two and a half - three kilograms;
salt, sugar - to taste;
spices - dill seeds, bitter peppercorns and allspice, cumin - optional.

Attachments:

a large saucepan;
jars 3 liter;
sharp knife;
oppression - you can use a jar of water

Choose white cabbage, slightly flattened, without green leaves, Slava variety. It is very good if the head of cabbage at the stalk is a little cracked - this indicates that the cabbage is juicy and crispy.

Traditionally, cabbage is fermented in a bucket or barrel. But, in 3-liter jars it is much more convenient to do this. In order for the cabbage in the jar to turn out crispy and tasty, you need to know the little secrets:

cabbage in a jar must be pierced with a sharp wooden stick two to three times a day;
for sauerkraut, choose white cabbage, juicy without dry leaves;
as soon as foam stops forming in the jar, and the brine becomes transparent. The cabbage is ready;
leave jars of cabbage for three to four days in a warm place to start the fermentation process. And then transfer to the balcony or put in the cellar for seven to eight days;
metal objects cannot be used as oppression. A jar of water or a cobblestone is best;
you can ferment without oppression: for this, each layer of cabbage is tightly packed into a jar, use a wooden pusher;
cabbage should be completely covered in a jar with brine. Otherwise, the top layer of the vegetable will begin to darken, and the taste of cabbage will be spoiled;
store the finished snack in a cold place. In the refrigerator, basement or cellar.

Following these simple tips, you can cook delicious sauerkraut in ordinary 3 liter jars, both according to recipes for the winter, and quick snack ready in a few days.

The recipe for classic sauerkraut in a 3-liter jar is the most typical and most popular among the numerous family of sauerkraut recipes. After all, this amount is just enough to eat for several weeks for a small family. And if you need blanks in large volumes, you can ferment several cans at once, even if a suitable large container is not available.

Health benefits of sauerkraut

No one will doubt that cabbage is very useful for the human body. And the pickling process not only protects it from spoilage and allows you to use it throughout the year, but also preserves and even increases the content of many useful substances in her. It is fermentation, in contrast to pickling with vinegar, that makes it possible to obtain a truly living product in which everything is useful for consumption, from the cabbage itself to the brine in which it was made.

Sauerkraut contains vitamins B, K and C, numerous minerals such as iron, calcium, zinc, sulfur, phosphorus, potassium, sodium and rare trace elements such as silver, molybdenum, silicon, nickel and others. And it is also rich in organic substances, without which the normal functioning of the human body is very problematic - proteins, fiber, fructose, glucose, starch, maltose, pectin.

At the same time, low calorie content - 25 kcal per 100 g - allows you to use it with a variety of diets.

The use of sauerkraut can be of real benefit in various digestive disorders, diabetes, problems with vision, the nervous system, and the musculoskeletal system.

How to choose the right cabbage

More than half of the result depends on the choice of cabbage suitable for sauerkraut - taste, crunchiness ready meal, as well as its storage capacity. The most common recommendations for choosing the right cabbage for sauerkraut are as follows:

Do not use early varieties for sourdough. But in the autumn, when all housewives start fermenting, usually mid-ripening and late varieties of cabbage are usually found on sale, ideally suited for fermentation.
Heads of cabbage should not have dry or spoiled leaves, as well as damage in the form of brown or black dots.
Attention! In no case should cabbage be frozen - nothing good will come of it in this case.
Heads of cabbage should be dense, elastic and heavy. To check, the head of cabbage can be squeezed with your hands - there should be no feeling of airiness.
Many do not like heads of cabbage with a large and long stalk - there is more waste. Here you can focus on its width - heads of cabbage with a wide stalk at the base are distinguished by its small size. It is good if the stump is cracked - this indicates the juiciness and crunchiness of the vegetable.
It is necessary to choose vegetables with white leaves. A greenish tint can be present only in the uppermost 1-2 leaves, no more.
In extreme cases, cabbage is simply tasted. The best for fermentation is the one that, when fresh, has a sweetish, crunchy taste.

In addition, it has been observed that the most delicious cabbage is obtained from slightly flattened vertically, as if flat heads of cabbage.

You should not get carried away for fermentation and the latest varieties - after all, they are intended, first of all, for long-term storage. Therefore, immediately after collection, some bitterness may be present in them, which indicates an insufficient set of sugar. Still, the best for pickling are mid-season varieties. And if you grow cabbage yourself, then the Slava variety remains the unsurpassed leader in this regard.

Step-by-step recipes for classic sauerkraut

Even the classic sauerkraut recipe provides several ways to make it. Moreover, the choice of this or that recipe depends not only on the taste preferences of the hostess, and not even on the variety of cabbage, but also on the conditions in which this vegetable was grown.

Sauerkraut recipe for 3 liter jar

The classic recipe does not include the use of any other components for fermentation, except for the actual cabbage, salt and carrots. The latter is mainly used to create an attractive color composition. Therefore, for a 3-liter jar according to the classic recipe for making sauerkraut, you will need:

head of cabbage, weighing about 3 kg;
one medium sized carrot;
2 tablespoons preferably coarse salt with a slide.

Comment! Although the classic recipe does not require any more additives, some housewives supplement the dish with 2 tablespoons of sugar according to their taste.

This technique somewhat speeds up the fermentation process and improves the taste of the finished dish if a not very sweet vegetable is caught.

The process of pickling cabbage in a 3-liter jar consists of the following steps.

There is a slightly different version of the classic way of making sauerkraut. It can be used if there is doubt about the juiciness and crunchiness of the harvested vegetable.

At the 4th stage of cooking, cabbage is simply evenly mixed with carrots without salt, especially without pressing it down.
Then 5 liters of water are poured into a large saucepan and 500 g of salt are dissolved in it. If the salt does not dissolve well in cold water, then it must be heated and then the prepared brine should be cooled.
After placing small portions of the mixture of vegetables in a colander, put it in brine for 20-30 seconds. Vegetables are held on top so that they do not float.
After that, each portion, slightly squeezing, is tightly stacked in jars.
After filling the jars, all other operations are repeated until the fermentation process is completed.

Classic recipe for sauerkraut per liter jar

In liter jars, sauerkraut according to the classic recipe is not often harvested. If there is no room in the refrigerator to store large jars, then it is easier to make a larger quantity at once, and then arrange the already prepared snack into liter jars.

But there are all sorts of situations in life, so here is a recipe for classic sauerkraut immediately based on a liter jar.

Prepare:

a small head of cabbage, weighing 1-1.2 kg;
a small carrot or half a medium one;
2 teaspoons of salt with top.

According to the manufacturing method, the recipe is fully consistent with sauerkraut, sauerkraut in a 3-liter jar.

Classic sauerkraut recipe with brine

This recipe is convenient to use if for some reason you can’t make delicious sauerkraut. the classic way without water. This usually happens if the cabbage was grown in the southern regions, with an abundance of sun and a simultaneous lack of water. By its nature, it is not able to give such an amount of juice that would be enough for fermentation.

You should prepare:

2.2 - 2.5 kg of cabbage;
1 large carrot;
1.5 liters of water;
2 tbsp. spoons of salt and sugar.

Advice! Many housewives improve the taste of the finished snack by adding allspice and cumin when fermenting to taste.

According to this classic recipe, sauerkraut is cooked in a jar quite quickly, due to the fact that the brine immediately penetrates the vegetables and begins to interact with them.

First, a brine is prepared: water is boiled with the dissolution of sugar and salt and allowed to cool to room temperature.
Cabbage is chopped in any convenient way. One can only take into account that it will not have to be crushed, which means that the beauty of the cutting method will matter.
Carrots are also grated so that it has the most attractive appearance.
Lightly mix the chopped vegetables with each other and put them in a jar, without tamping them much.
Pour vegetables with cooled brine, add spices if desired.
Further, the contents of the jar are left to ferment at room conditions for at least three days.
According to this recipe, it is imperative to provide an additional larger container in which a jar of vegetables is placed, since excess juice will be released during fermentation. And the cabbage itself, as a result of fermentation, will float to the top of the jar.

Comment! From one three-liter jar during the fermentation process, up to 0.5 liters of juice can stand out.

Quick classic sauerkraut recipe

According to this recipe, you can get classic sauerkraut very quickly - literally in a day. And the whole secret lies only in the fact that the cabbage, made according to the previous recipe, must be poured not with cold, but with hot brine. True, in this case, some vitamins and useful elements, but the dish will be ready to eat in a short time. It should also be noted that when filling hot water many beneficial microorganisms that are responsible for the fermentation process may also die. Therefore, for reinsurance in the manufacture of sauerkraut in a jar according to this recipe, acid is added: acetic 9% (2 tablespoons) or lemon (1 teaspoon with a slide) per 3 liters.

Terms and conditions of storage

To store sauerkraut, you need cold - the temperature should not rise above + 3 ° + 5 ° С. In such conditions, the workpiece can be stored for several months. The main thing is to make sure that the vegetables are always covered with brine, otherwise they will darken and deteriorate in a few days.

Conclusion

The recipe for classic sauerkraut in a 3-liter jar can be used by any housewife in any conditions. Indeed, in order to obtain this tasty preparation only the most simple and inexpensive ingredients are required, which can be found literally everywhere.

This is perhaps one of the most favorite homemade snacks that you can cook for the future - sauerkraut in a 3 liter jar fast food. Moreover, it is this recipe that makes it possible to make cabbage with a special taste - very spicy, but at the same time tender with a light crunch and a fresh aroma. For a delicious cabbage, also cook these.
Such an appetizer has many uses - it can be served at the table, mixed with finely chopped greens and chopped onions, you can add any suitable ingredients to it ( salted cucumbers, olives, mushrooms) and get new interesting snacks. And if the cabbage is slightly stewed with the addition of oil, you will get an excellent basis for filling any product: be it pies or dumplings.
Preparing an appetizer is easy main point- This right choice cabbage. The fact is that only winter varieties can be fermented, which have stiffer leaves, such a head of cabbage is more elastic (if you squeeze it slightly, you can hear a slight creak).
The recipe is designed for a jar with a volume of 3 liters

- the fruit of cabbage (winter varieties) - 1.7 kg.,
- carrots - 1 pc.,
- table salt - 2.5 tablespoons,
- sugar - 1 tablespoon,
- water - 1 l.,
- bay leaf -2 pcs.

Recipe with photo step by step:

We start preparing the appetizer by preparing vegetables - we peel the carrots and remove the top leaves from the cabbage. (They are often damaged and therefore unusable).
We cut the head of cabbage in half and then chop it with a knife or on a shredder.

Next, chop the carrots (best with a shredder for Korean snacks).

Mix the vegetables, lightly crush them with your hands.

Pour salt and sugar, bay leaf into the cooled boiled water. Mix thoroughly to dissolve the salt and sugar.

Then we tamp the vegetables into a jar, do it in portions so that there are no empty spaces in the jar.

Pour brine on top.

And put the jar on the tray so that the juice flows into it.
We cover the jar with gauze or a loose plastic lid.

We keep the snack warm for three days, and then we make a recess in it with a stick to release bitterness, and after that we take out the storage container in a cold place. It turns out very tasty and

The most delicious and crunchy cabbage is obtained if you ferment it on the FULL MOON, as well as on the GROWING and ARRIVING moon.
These are the 6th, 7th, 13th, 14th, 15th and 16th lunar days of November.

Salting cabbage in 3-liter jars.

RECIPE 1.
INSTANT CABBAGE.

Chop the cabbage into thin strips or cut into pieces. Pack tightly into a 3 liter jar. Pour cold water, dissolving 2 tablespoons of salt in it (water 1-1.5 l). Leave the jar warm for 2 days. Then drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and use. Sprinkle cabbage well with carrots. grated on a large grater.

Line the bottom of the jar with the top cabbage leaves. Finely chop the rest of the head of cabbage, leave a few cabbage leaves whole, they will come in handy later. So grind the shredded cabbage with salt, grated carrots, so that it gives juice (this is if for soup). If salt for a snack - add cumin, cranberries. Push tightly into a jar, cover with the left cabbage leaves, cover with a clean cloth - and put a load on top. You can eat on the second or third day.

RECIPE 2.
FOR ONE 3-LITER JAR
We will need:
1 large head of cabbage
1 medium carrot
1 st. a spoonful of sugar
salt to taste

Preparing sauerkraut:
Cabbage, wash and remove outer leaves. Cut in half and finely chop.
We put it all in an enameled cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then we knead it with our hands (like dough) so that the cabbage juice stands out, and the cabbage becomes translucent. At the same time, you need to salt the cabbage a little - so it will be more convenient and faster to knead it.

Taste the cabbage all the time, I salt to taste - as a result, the cabbage should be a few saltier than necessary - the salt will then go away when the cabbage turns sour.

And in order for the fermentation process to begin, add sugar, a little about a tablespoon for the whole head of cabbage.

Carrots should be peeled and grated on a coarse grater.

Attention! Put carrots in cabbage only when you are ready to put it in a jar - you don’t need to crush carrots with cabbage - it will not taste good.

Mix gently
When all the cabbage is laid, it is necessary to put oppression.
I use an ordinary nylon cover as oppression - it is quite enough for such a volume.
Press the lid firmly in, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, cabbage will turn out loose and soft, but we need dense and crispy.
So we finished salting cabbage for the winter, we got a full 3-liter jar.

But there was a lot of cabbage juice. Do not spill it under any circumstances!
The laborious process of salting cabbage for the winter is over, but that's not all!
It will be ready in three days.

Our next steps are:
We put a jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will be on the table. By the way, we put that small jar of juice next to it on the table (everything will wander there too).
The cabbage will ferment at room temperature for 3 days.
All this time, you will need to free it from the formed gas - hydrogen sulfide - in the morning and in the evening - the smell is certainly not pleasant ... but tolerable, the main thing is not to leave it in the cabbage. To do this, you will need to pierce it to the bottom with a thick knife - you will see and feel how the gas comes out.

On the first day it will be a little, on the second more, and by the evening of the third day the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - the first day just press the lid and the gas will come out by itself.

When you pierce the cabbage, you need to remove the lid, then put it back in the jar, because it will play the role of oppression.

If there is a lot of juice, pour it into a jar.
By the evening of the third day, sour juice is formed in this jar, and some kind of viscous and slimy, do not be afraid, it should be so.

We pierce the cabbage for the last time, “squeeze out” all the hydrogen sulfide from it, take out the “oppression”, pour the juice from a half-liter jar, close it with a nylon lid and send it to the refrigerator for storage.

That's all! Now you know how to salt cabbage for the winter in a jar!

By the way, in a day you will notice that the juice is well absorbed into the cabbage, so you should not pour the juice out of the jar if it does not fit all, just let it stand in the refrigerator next to the 3-liter jar, and after a day or two you will go there and send, otherwise the cabbage will not be so juicy and crispy.

RECIPE 3.
SALT THE CABBAGE IN THE ENAMEL BUCKET.

We take products in the following proportion:
for 10 kg of cabbage:
200 - 250g salt.
Optionally, to improve the appearance and taste, you can add:
500g carrots, grated on a coarse grater or cut into narrow strips;
and/or 1 celery root;
or 1 kg of whole or chopped apples;
or 100-200g cranberries;
cumin - to taste.

Shred the cabbage and mix evenly with salt. For uniform salting, place the cabbage in a wider container and hold for 0.5-1 hour. Next, put the cabbage in a bucket (pot or in jars), tightly compacting to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from spoilage. Place a clean piece of white cloth on top, on top of it a wooden grate (you can use a plate of a suitable diameter), on which to put oppression. As oppression, you can use a jar of water. The grate (or plate) in about a day should be immersed by 3-4 cm in the juice released from the cabbage.

During the fermentation of cabbage, gases with an unpleasant odor are released. To remove these gases, you need to pierce the container with cabbage to the bottom with a pointed, smooth stick every 2 days until the release of gases stops.

The readiness of cabbage comes in 15-20 days, depending on the temperature in the room.

Arrange the finished cabbage in 3-liter jars and put in the refrigerator.

After dredging the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because. cabbage left without brine quickly deteriorates and loses some of the vitamin C it contains.

RECIPE 4.
SALTING CABBAGE IN PIECES.

Cooking method:
We cut the cabbage into pieces, put them in jars, and sprinkle each row with carrots, grated on a coarse grater, and chopped garlic. For a 3-liter jar - 1 head of garlic. Strongly do not stuff the cabbage!

The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with the top of salt and 150 g of sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g of vegetable oil.

RECIPE 5.
CABBAGE PICKLED
WITH VINEGAR.

For 5 liters of cold water, take one bottle of vinegar, 2 cups of sugar. 1.5 cups salt, carrots. Cabbage cut into pieces, can be cut into 4 parts. Place in a bowl or barrel. Pour in brine and press. Put in a room at room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and main courses.

Several possible options for mixtures for sauerkraut:
10 kg of cabbage, 25 g of cumin or dill seeds, 200 - 250 g of salt;

10 kg of cabbage, 25 g of cumin or dill seeds, 100 g of dried juniper berries, 200 - 250 g of salt;

10 kg of cabbage, 300 - 500 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;

10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of parsnip root, 200-250 g of salt;

10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley, celery and parsnip roots, 25 g of cumin or dill seeds, 200 - 250 g of salt;

10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dill or caraway seeds, 200 - 250 g of salt;

10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves;

10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g of salt;

10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt;

10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of cumin or dill seeds, 80 g of dried juniper berries;

10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;

10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt;

RECIPE 6.
CABBAGE "PO-GEORGIAN".

You will need:
- 1 medium head of fresh white cabbage;
- 1 table beet;
- 1 red hot pepper;
- 4 cloves of garlic;
- 100 g of celery greens;
- vinegar to taste;
- 1 tbsp. a spoonful of salt per liter of water.

Cooking method:

Cut cabbage into large squares, beets into thin slices, chop celery and pepper.

Lay everything in layers, sprinkle with chopped garlic.

Pour a boiling solution of salt, water and vinegar, which should completely cover the vegetables.

Leave for 2 days in a warm place, then in the refrigerator.

Unfortunately, cabbage cooked according to this recipe is not subject to long-term storage.

RECIPE 7.
CABBAGE FESTIVE.

You will need:
- 4 kg of cabbage;
- 8-12 cloves of garlic;
- 250 - 300 g of beets.

For brine per 1 liter of water:

2 incomplete tablespoons of salt;
- 2 tbsp. spoons of sugar;
- 8 peppercorns;
- 4 bay leaves;
- ½ st. apple cider vinegar.