Sauerkraut – one of the most favorite dishes of all. This delicious fast food dish can be cooked all year round.
Recipes a lot of sauerkraut. And each one is good in his own way.
Incredible flavor and pleasant aroma, appetizing type of crunchy cabbage … It is also an important source and practically the main source of vitamins and trace elements, so necessary for our body! In our cooking time, there are many recipes for sauerkraut.
The excellent flavor of a crispy sweet and sour dish can be complemented with various fruits and vegetables, berries, herbs, spices and spices. It is cooked with carrots, peppers, very tasty with pickled beets.
Add cumin, cinnamon, cilantro, garlic and bay leaf.
On our site a large selection of the most popular recipes for sauerkraut. The simple and easy to prepare options will please you.
- Sauerkraut – a classic recipe
- A simple recipe for sauerkraut.
- Sauerkraut with berries and apples
- Armenian sauerkraut
- Spicy sauerkraut
- Instant sauerkraut
- Sauerkraut in cans for winter with pickle.
- Sauerkraut with beetroot
- Sauerkraut with Bulgarian pepper and grapes
- Crispy Sauerkraut with Carrots
- Sauerkraut – A delicious recipe
We start with the classics: a proven step-by-step recipe with photos for beginners. Traditional sauerkraut is served with onion rings and seasoned with fragrant sunflower oil.
And it is also used for the preparation of rich soups in winter: sour cabbage soup, cabbage soup, solyanka.
The recipe for sauerkraut, cooked in the classic way:
The chopped or shredded cabbage in the desired shredder. Grate the carrots on a coarse grater.
Sprinkle the prepared vegetables with plenty of salt.
Mix the ingredients, lightly grind the vegetables with your hands, until the juice begins to stand out. Fold in jars or pans crushing with a wooden spoon.
To make the sauerkraut very tasty, juicy and crispy, it is very important to place it very well.
Banks cover with a clean cloth. Cover the mixture of sliced vegetables with an inverted plate and place the load on the plate.
Leave in a room for 2-3 days, then store it for storage in a cool place.
After a while, the juice will stand out. It can be removed with a spoon.
But do not pour the juice completely, the vegetable salad should be completely covered with liquid. Drill with a wooden stick a few times a day (chopsticks will work).
- 1 kg of cabbage
- 300 g of carrots
- 1-2 laurel leaves, cumin and anise seeds to taste.
- 25 grams of salt.
Nashinkovat of cabbage. Leave a few leaves intact.
Some of them should be placed in the bottom of the prepared container. Top with layers of grated cabbage, sprinkling each layer with salt and grated carrots.
Add the bay leaves and spices. During the filling of the cans, each of their layers must be completely sealed for a better juice selection.
Top cover with whole sheets and clean gauze, folded in 2 layers. Then put a wooden circle and load.
The weight of the load must be 10% of the weight of the cabbage (per 1 kg of vegetables / 100 g of load).
After a few hours the cabbage will settle, the juice will stand out. On day 2-3, the fermentation process will begin.
It is necessary to continue during the fermentation: periodically remove the foam from the surface.
Ingredients for salting:
Chop the cabbage, mix the carrots and apples with grated on a large grater. Place a portion of the prepared cabbage in a jar with cabbage leaves.
Sprinkle with salt, add blueberries and cranberries, and then distribute the rest.
Cover with cabbage leaves and put under pressure for a day. The foam, appearing on the surface, removes, perforates the cut of vegetables with a wooden stick to release the gases formed between the layers.
At room temperature, it is recommended to store no more than 1 week, after this period, it should be placed in a cool place.
- 1 kg of cabbage
- 2 cloves of garlic
- 100 g of carrots
- 0.5 pepper
- 20 g of beet
- Fennel, cilantro and parsley – to taste.
- Brine: 500 ml of water, 1-2 bay leaves, 1/6 teaspoon. Cinnamon, 30 g of salt, 6 black pepper peas.
How to ferment the cabbage with carrots and bulgarian pepper in Armenian:
Cut the cabbage into 4 pieces, remove the stem. Peel the carrots, the paprika, the beet, cut into thin circles. Peel the garlic previously soaked in warm water and chop the vegetables.
All the ingredients are mixed and put in a jar, covered with cabbage leaves and linen napkin, flattened with a load.
Prepare the brine: add black pepper to the water of pea, bay leaf, cinnamon and salt, boil, filter through gauze folded in several layers. Gently pour the cabbage over the cooled brine along the side of the jar. Place it in a cool place for 1.5 to 2 months.
Before using, remove the top layer.
- 1 kg of cabbage
- 1 clove garlic
- 200 g of carrots
- 30 grams of salt
- Ground black pepper – to taste.
Head intact strong and tight to wash, clean, cut into 4-6 parts. Peel and grate the carrots, grate them into salt, pepper and add the ground garlic.
The resulting dough is stuffed cabbage, placing it between the leaves.
At the same time, the leaves should be pressed with the hands, so that the cabbage is soaked with salt.
Put firmly in an enamel tray and under pressure to make juice. If the extracted juice does not completely cover the cabbage, then, also, fill it with brine.
It is easy to prepare: 300 ml of water and 20 g of salt. Boil and cool.
Delicious and quick sauerkraut ready to be served three hours after fermentation.
- white cabbage – 1 kilogram
- garlic – 3 – 4 teeth
- carrot – 2 – 3 pieces
- Table Vinegar 9% – 10 tablespoons
- salt – 1 tbsp
- vegetable oil – 0.5 glass
- water – 0.5 liters
- Sugar – half a glass
The clean cabbage of the upper leaves and cut the stem. Crumble with thin straws. Peel the carrots and grate on a fine or Korean grater.
Press the garlic cloves. Stir all the ingredients in a bowl.
Pour the water in a saucepan and bring to a boil. Add salt, sugar, oil and vinegar to the pan.
Bring the mixture to a boil, mixing well.
Pour the vegetable mixture with hot liquid. Cover with a large diameter dish.
Put under pressure in the form of a liter can full of water. Cabbage kvass from three hours to days at room temperature.
Useful tip: the finished dish can be poured into glass jars and stored in a refrigerator under the lid.
Delicious and crunchy sauerkraut in a classic way that will not leave indifferent any lover of this product.
- white cabbage – 2 – 3 kilograms
- bay leaf – 3 – 4 pieces
- carrots – 2 – 3 pieces
- black peppercorns to taste
- salt – 2 tablespoons
- sugar – 2 tablespoons
- Water – 1.5 liters.
Dissolve in warm boiled water, mix well the sugar and salt.
Grated cabbage on a coarse grater or combined shredder. On a large grater, grate the peeled carrots.
In a three-liter jar place the mixture with the carrots a little tamping. Spread the bay leaf and peas between layers periodically. Pour the brine into the jar so that it is completely covered with it.
Cover the bottle loosely with a lid or piece of bandage.
Leave for 2-3 days at room temperature. Ready sauerkraut can be stored in the refrigerator.
Useful tips: A jar of cabbage should be placed in a deep bowl, as the brine during fermentation will overflow. For the sauerkraut cabbage for this recipe it is better to choose your late varieties.
An unusual recipe for sauerkraut, which turns out to be very beautiful purple tone.
- white cabbage – 3 kg
- beet – 1 kg
- water – 1 liter
- sugar – 1 tbsp. l
- salt – 2 tablespoons. l
- bay leaf – 3 pieces
- Table vinegar – 1 tbsp l
- Jamaica pepper – 5 pcs.
- Black Pepper Peas – 7 pcs.
Step-by-step cooking instructions:
The clean cabbage of the upper leaves, wash well. Cut in half and cut into squares.
Thin slices cut the peeled beets.
Liter of water to boil, add salt, sugar, allspice and black pepper, bay leaf. Boil on low heat for 10 minutes, then add the vinegar.
Let boil for a minute more.
Prepare the vegetables mixed with the beet in a bowl and pour the boiled marinade.
Put all the ingredients together with the marinade in a three-liter jar. Kvass cabbage in a jar for 3 – 4 days in a warm place.
Before serving, it can be seasoned with sunflower oil.
Useful tip: when fermenting cabbage, you should make sure that your top layer does not run out of brine.
- 6 kg of cabbage
- 1.5 kg of carrots
- 8 sweet peppers
- Grape seedless 1.5 kg.
- Apples, salt – to taste.
Chop the cabbage, sprinkle with salt and mash lightly. Grate the carrots, cut the sweet pepper into strips.
Mix everything, add grapes and apples, cut into slices.
Place the resulting dough in an enameled container, cover the lid with a lid and adjust the tightness. Leave at room temperature for 2-3 days for sour.
Several times a day, pierce the dough with a wooden stick in the background. Then transfer to a cool place for storage.
The composition of the 3-liter jug:
- cabbage – 3 kg
- carrots – 2 medium
- salt – 70 g
- bay leaf – 10 pcs.
- Black Peas – 10 pcs.
The method of cooking sauerkraut is very simple and very tasty:
My vegetables Mash the cabbage and rub the carrots on a large grater. Mix well and add the salt.
The mixture should be slightly more salty than usual in a salad, so, when salting, try it. Add the bay leaf and peppercorns and mix again.
Then it is good to rub everything with your hands and tamp a jar, very tight. Hands or tolkushkoy (each layer), the bank should be filled to the top (so if you have some cabbage, take a smaller jar).
A jar of sauerkraut is placed in a bowl and left on the table for three or four days. Walk at a temperature of about 20 – 21 “C.
Once or twice a day, put the cabbage in several places to the bottom to release the accumulated gas (if not done, the dish will be bitter). You can drill with a long knife or with a wooden stick.
The bottle must be covered with a lid! (but not completely closed).
After 3 to 4 days, close the bottle with the cabbage with a kapron lid and put it in the refrigerator. In the cold, the fermentation process will end.
The amount of cabbage that fits in a bottle can be calculated approximately based on the fact that 1 kg of cabbage should be taken for each liter, but due to the waste, take a little more.
In the 4-liter jug:
- 4-4.5 kg of cabbage in heads.
- 350-400 g of carrots
- salt to taste
- Sugar – a couple of large pieces, but most likely, that too to try.
If using a harvester, take the nozzle for the smaller pieces.
Cut the cabbage and slide it. Rub the carrots and fold on top.
Sprinkle the carrots with salt and sugar, and mix everything well, but not aggressively, but gently.
Well, if you have a large bowl, in a bowl it is much more convenient to do it. As soon as the vegetable mixture becomes homogeneous, try salt and sugar.
The flavor should be such that it is pleasant to eat it right now, like a salad.
Fill the bottle with force, but without fanaticism, try, even if you try to crush the cabbage, but still avoid it.
Do not fill the bottle to the top, leave some space for the striking cabbage juice.
Cover the jar with a tight lid and leave it on the table for two days if the apartment is hot. If it’s great, it will take a day or two more.
How to understand that sauerkraut is ready? It will turn as if it had a vitreous appearance and sank in its own juice, and its taste will be pleasantly acidic.
The sweet and sour sauerkraut should be closed with a lid and placed in the refrigerator. Highlights cabbage juices, partially returned.
It is not recommended to immediately skip a large amount of cabbage, as the fermentation process, although slower, continues in the refrigerator.