Home recipes. Sour cabbage: recipes for a 3-liter jar

One of the traditional dishes of Russian cuisine is sauerkraut. Recipes for a 3-liter jar are fairly simple, and cooking does not take a little time. But as a result of diligence it turns out not only a tasty, but also very useful dish, which everyone can cook. The main thing is to observe the 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 delicious and look very appetizing.

Recipe for sauerkraut in a 3-liter jar for the winter

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

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 should clean cabbage from bad leaves, and then finely chop, preferably thin straws. Carrots should also be ground. Do it best with a large grater. Vegetables must be mixed well and then transferred to a container. For souring, you can use not only 3 liter cans, but also barrels, buckets and kadushki. 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 in a deep tank you need to pour all the water, and then add the sugar and salt. A saucepan with a solution must be placed on a fire and boiled. The brine should be removed from the fire. The marinade should completely cool down.

When the liquid is cooled, it is necessary to pour it into a container with vegetables. Dishes with cabbage should be closed with a lid, preferably very tightly, and leave the day for three in a warm room. In the process of sourcing, vegetables should be mixed. That's how the classic cabbage is cooked. Recipes on a 3-liter jar may differ in several components. However, the result is a very tasty and original snack.

The recipe for the leaven of cabbage with beets

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

1. White cabbage - 3 kilograms.
2. Beets - 1 kilogram.
3. Water - 1 liter.
4. Salt - a few tablespoons.
5. Sugar sand - one glass.
6. Table vinegar - one glass.
7. Fragrant pepper - 5 peas.
8. Black pepper - 7 peas.
9. The laurel leaf - 3 pieces.

Basic cooking steps

In this case, shred cabbage is not necessary. It is better to divide it into squares. For this, the head is to be cut into two equal parts. Each of the halves must be divided into 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 plates. All the vegetables need to be mixed. Now you can make a brine. For this, in a deep refractory tank you need to pour in water, and then bring it to a boil. After that, you can add salt, spices and sugar. Brine should be boiled for another 10 minutes. At the end of cooking, add the table vinegar. Boil the brine for another 1 minute.

Vegetables must be spread over cans and poured with a prepared marinade. For the sour process to be successful, cabbage with beet should be left in a warm room for about a day 4.

That's all. Ready cabbage pickled. Recipes for a 3-liter jar can be completely different. But the taste of the snack is simply unique. Serve sauerkraut, cooked with beets, you can in pure form or refueling with vegetable oil.

Cabbage sauerkraut with apples

This recipe almost does not differ from the classical one. This 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.

Stages of preparation

The recipe for sauerkraut in a 3-liter jar of sour apples differs from the classic with just a few ingredients. First you should prepare the vegetables. Cabbage and carrots need to be cleaned and, if necessary, washed. After that all the vegetables should be finely chopped. Cabbage is best chopped thin strips, and fresh carrots - on a large grater.

Apples also need to be cleaned. To begin with, they need to remove the core with bones. After that, apples should be cut into slices. All the crushed vegetables must be mixed in a deep container. You also need to pour salt in here. All components should be carefully wiped so that the juice appears. Do it best by hand.

After that, in the appetizer you need to add apples and mix again. The resulting mixture should be densely packed in cans. If cabbage will be sour in a bucket or a barrel, it is necessary to press everything on top with a load.

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

Recipe for crispy sauerkraut

To prepare this snack you need:

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

Cooking method

First you should prepare the vegetables. Cabbage is better to chop very thin straws, and fresh carrots rub on a large grater. Prepared vegetables should be mixed in a deep container.

At the bottom of each jar is to lay out black pepper, as well as bay leaf. This can also be done after the first layer of vegetables. Capacities need to be filled with cabbage. In this case, each layer must be carefully sealed.

Now you can make a brine. To do this, you need to pour water into the tank and bring it to a boil. You also need to add salt here. Ready brine can be removed from heat and cooled. Marinade should be poured over cans with vegetables. At the same time, you need to make sure that all the air leaves the cabbage.

Now the banks can be put in a warm place. After a day, the sour process will begin. From this moment, cabbage must be regularly mixed. After a few days, a delicious appetizer will be ready. If the temperature in the room is low, it may take longer. But in the end it turns out sour and crispy cabbage sauerkraut. Recipes for a 3-liter jar are completely different. However, this sauerkraut is prepared without the addition of water and vinegar.