Homemade recipes. Sauerkraut: recipes for a 3-liter jar

One of the traditional dishes of Russian cuisine is sauerkraut. Recipes for a 3-liter jar are quite simple, and cooking does not take a little time. But as a result of efforts, it turns out not only tasty, but also a very healthy dish that everyone can cook. The main thing is to observe proportions and basic rules. At the moment, there is a recipe for sauerkraut in a 3-liter jar with beets, carrots, onions and, of course, in cold brine. All these dishes are incredibly tasty and look very appetizing.

Sauerkraut recipe in a 3 liter jar for the winter

Almost every housewife knows the recipe for this appetizer. In addition to the traditional method, there are many others, for example with beets or apples. So, how to cook classic sauerkraut. A recipe for a 3-liter jar requires the following ingredients to prepare:

1. White cabbage - 3 kilograms.
2. Carrots - 3 pieces.
3. Sugar - 2.5 teaspoons.
4. Salts - a few tablespoons.
5. Water - 1 liter.

How to cook

First you need to clean the cabbage from bad leaves, and then finely chop, preferably with a thin straw. Carrots should also be chopped. This is best done with a coarse grater. Vegetables must be mixed well, and then transferred to a container. For pickling, you can use not only three-liter cans, but also barrels, buckets and tubs. The main thing is that the container is not made of metal.

When the vegetables are prepared, you can begin to prepare the brine. To do this, pour all the water into a deep container, and then add granulated sugar and salt. The saucepan with the solution must be put on fire and boiled. Ready brine should be removed from the heat. The marinade should cool completely.

When the liquid cools, it is necessary to pour it into a container with vegetables. The dish with cabbage should be covered with a lid, preferably very tightly, and left for three days in a warm room. In the process of pickling vegetables should be mixed. This is how classic sauerkraut is cooked. Recipes for a 3-liter jar can differ in several components. However, the result is a very tasty and original appetizer.

Beetroot and Beetroot Sourdough Recipe

The recipe for sauerkraut in a 3-liter jar with pickle and beets is very good, and everyone who prefers unusual but easy to prepare snacks will like the dish. In this case, you will need:

1. White cabbage - 3 kilograms.
2. Beets - 1 kilogram.
3. Water - 1 liter.
4. Salts - a few tablespoons.
5. Sugar - one glass.
6. Table vinegar - one glass.
7. Allspice - 5 peas.
8. Black pepper - 7 peas.
9. Bay leaf - 3 pieces.
   

Basic cooking steps

In this case, you do not need to chop the cabbage. It is better to divide it into squares. To do this, you need to cut the head out into two equal parts. Each of the halves must be divided into another 4 pieces. Each part should be cut in half and across. The result should be squares.

Fresh beets should be thoroughly cleaned, washed, and then cut into thin slices. All vegetables need to be mixed. Now you can cook the brine. To do this, pour water into a deep refractory container, and then bring it to a boil. After you can add salt, spices and sugar. Boil the brine for another 10 minutes. At the end of cooking, add table vinegar. Boil the brine for another 1 minute.

Vegetables must be laid out in banks and pour the finished marinade. In order for the fermentation process to be successful, cabbage with beets should be left in a warm room for about day 4.

That's all. Sauerkraut is ready . Recipes for a 3-liter jar can be completely different. But the taste of the appetizer is simply unique. Serve sauerkraut cooked with beets can be pure or seasoned with vegetable oil.

Sauerkraut with apples

This recipe is almost no different from the classic. The composition of such a snack includes a sour apple, which gives the dish a little piquancy. To prepare sauerkraut in this way you will need:

1. White cabbage - 2 and a half kilograms.
2. Carrots - 100 grams.
3. Sour apples - 150 grams.
4. Salts - 65 grams.

Cooking steps

Recipe for sauerkraut in a 3-liter jar of sour apples differs from the classic in just a few components. First you need to prepare the vegetables. Cabbage and carrots need to be cleaned and washed if necessary. After that, all vegetables should be finely chopped. It is better to chop the cabbage with a thin straw, and fresh carrots - on a coarse grater.

Apples also need to be peeled. First you need to remove the core with bones from them. After this, apples should be cut into slices. All chopped vegetables must be mixed in a deep container. Pour salt here. All components should be carefully rubbed so that juice appears. This is best done with your hands.

After that, you need to add apples to the appetizer and mix again. The resulting mixture should be laid out tightly in banks. If the cabbage is fermented in a bucket or barrel, then it is worth crushing everything from above with a load.

Cabbage should be left in the room for a day, and then rearranged in a cooler place. After 6 days, the snack will be ready. From it you can make a good salad with herbs and vegetable oil. This dish is ideal for boiled potatoes.

Crispy Sauerkraut Recipe

To prepare this snack you will need:

1. White cabbage - 2 kilograms.
2. Carrots - 1 piece.
3. Salts - one tablespoon.
4. Bay leaf - 4 pieces.
5. Black pepper - 10 peas.

Cooking method

First you need to prepare the vegetables. It is better to chop cabbage with a very thin straw, and grate fresh carrots on a coarse grater. Prepared vegetables should be mixed in a deep container.

At the bottom of each jar should lay black pepper, as well as bay leaf. This can also be done after the first layer of vegetables. Tanks need to be filled with cabbage. In addition, each layer must be carefully compacted.

Now you can cook the brine. To do this, pour water into the container and bring it to a boil. It is also necessary to add salt. Ready brine can be removed from the heat and cool. Marinade should be poured into jars of vegetables. In this case, you need to make sure that all the air comes out from the cabbage.

Now the cans can be put in a warm place. After a day, the process of fermentation will begin. From this point on, cabbage must be mixed regularly. After a few days, a delicious snack will be ready. If the room temperature is not high, it may take longer. But in the end it turns sour and crispy sauerkraut. Recipes for a 3-liter can are completely different. However, real sauerkraut is cooked without adding water and vinegar.