How to ferment cabbage in a jar – step-by-step recipes for cooking at home with a photo

The content of the article

• How to ferment cabbage
• Sauerkraut recipes in a jar
• Classic recipe
• Cabbage in a can
• Cabbage in banks for the winter
• Crispy cabbage
• With sugar and salt
• With water
• With beetroot
• Hot cabbage fermentation

Juicy, crisp, fragrant and salted cabbage has long been a favorite snack in Russia. She has not lost relevance today. Mistresses had to refuse bulky wooden barrels, because such containers are inconvenient to store in a modern apartment. Invented several ways to ferment an autumn vegetable in a jar. Recipes are distinguished by spices and additives, types of cutting products, the composition of the components. Among a large number of options, every housewife will find a treat that she and her family will like.

How to ferment cabbage

From ancient times in Russia cabbage was fermented with barrels, because it was a favorite winter-spring snack. When the fruit and vegetable season is over, such a dish is a great opportunity to fortify the body. Sauerkraut in the jar is loved by modern housewives. There are various recipes with and without additives, according to which you can ferment a treat. For all cooking methods, there are rules that help to improve taste characteristics and maintain maximum benefit:

• use late varieties of cabbage with dense leaves;
• aluminum or iron containers are not used for fermentation;
• salt with iodine will make chopped cabbage soft and bitter, do not choose it for your product;
• sterilization or lubrication from the inside with vodka, vinegar, vegetable oil will help protect containers from unwanted bacteria.

Sauerkraut recipes in a jar

Over the long years of existence, the hostess’s dishes have come up with hundreds of options for how to cook and ferment a delicious snack. Various technological processes have been developed to give the cabbage leaves a special taste. To reveal the new taste of the product, various additives are used: allspice, lavrushka, apples, cranberries, honey, various spicy herbs. Among the many recipes, there is a way to ferment cabbage in a jar, which you and your family will like..

Classic recipe

• Time: 4 days.
• Servings Per Container: 15-20.
• Calorie content: 26 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

In an apartment where there is no room for wooden tubs and barrels, it is convenient to ferment a vegetable using recipes for cans. Treats after the fermentation process are stored on the shelf of the refrigerator. The classic recipe for pickling involves the use of only salt and a pair of pinch of spices. Fermentation is carried out in its own juice, without adding water. The finished product is eaten as an independent treat or added to the composition of salads, and they also prepare hot dishes on its basis.

Ingredients:

• cabbage head – 2 kg;
• bay leaf – 2 pcs.;
• black pepper peas – 7-8 pcs.;
• carrots – 1 pc.;
• salt – 20 g.

Cooking method:

1. Grate peeled medium-sized carrots.
2. Chop cabbage chop finely.
3. In a large container, chop the chopped vegetables with salt. Add the bay leaves broken in half.
4. Put the mixture in jars, leaving room for juice to exit.
5. Place the container on a deep tray and keep warm for 48-72 hours.
6. Pierce the product every 12 hours with a wooden stick to remove gas.
7. When the foam cap stops appearing on the surface, and the liquid does not become cloudy, cover the container with a lid, put in the cold.
8. After a day, the snack is ready to be served..

Cabbage in a can

• Time: 7 hours.
• Servings Per Container: 8-10 Persons.
• Calorie content: 67 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

In order for cabbage forks to turn into a tasty and mouth-watering snack, you do not always need to spend it in anticipation of 3-4 days. There are recipes for how to ferment white cabbage in a jar in just a few hours. Sour, slightly sweet cabbage is prepared simply. You do not need a recipe with a photo, follow the step by step instructions, observe the proportions to ferment the perfect snack to your table.

Ingredients:

• cabbage forks – 1 kg;
• carrots – 1 pc.;
• vinegar (9%) – 5 tbsp. l .;
• water – 0.5 l;
• sugar – 5 tbsp. l .;
• salt – 1 tbsp. l .;
• vegetable oil – 5 tbsp. l.

Cooking method:

1. Remove the stump from the head, peel it of excess leaves, chop the remaining vegetable finely, fold it into a jar, mixing with carrots grated.
2. Pour vegetable oil and water into a saucepan, sugar, salt. Boil, let cool.
3. Add the indicated volume of vinegar to the cooled brine, stir.
4. Pour the brine into a jar of vegetables. After 5-6 hours, the cabbage snack is ready to serve..

Cabbage in banks for the winter

• Time: 4-5 days.
• Servings Per Container: 15-20.
• Calorie content: 24 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

Sauerkraut for the winter in jars can be with the addition of various vegetables, for example, tomatoes. To ferment tomatoes, choose them with a dense skin, ripe, medium size. A harmonious combination of tastes in an amazing product, many vitamins in one jar will give you and your family the joy of delicious food and diversify the diet. You do not need instructions with a photo, fermenting such an appetizer is no more difficult than its classic version.

Ingredients:

• white cabbage forks – 2 kg;
• tomatoes – 1 kg;
• salt – 70 g;
• celery, dill seeds or caraway seeds, chili peppers – to taste.

Cooking method:

1. Put 1/3 shredded cabbage leaves in a wide container, on top – whole tomatoes (300 g).
2. Chop chopped celery and dill seeds, hot pepper.
3. Repeat layers three times.
4. Cover the container with a cloth, press down with a small load.
5. After 3-4 days, transfer the contents of the container to jars, refrigerate in the refrigerator for 12-15 hours.

Crispy cabbage

• Time: 3 days.
• Servings Per Container: 15-20.
• Calorie content: 31 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

If you do not know how to cook cabbage so that it is juicy and crispy, use the following method. Crisp cabbage for the winter in jars of caraway seeds is a budget snack, but it is very tasty. As a result of simple work, a moderately sour, crunchy, yellowish hue awaits you. Observe the recommended fermentation time. If you increase or decrease the time, cabbage will get bitter and become lethargic..

Ingredients:

• cabbage – 3 kg;
• carrots – 0.5 kg;
• caraway seeds – 1 tbsp. l .;
• sugar – 1 tbsp. l .;
• salt – 1 tbsp. l.

Cooking method:

1. Chop the cabbage into strips, chop the carrots on a grater.
2. Put vegetables in a bowl, add salt, granulated sugar, cumin.
3. Remember a little cabbage slices, juice should stand out.
4. Tamp the mass carefully in jars, cover the container with gauze.
5. To ferment cabbage, leave it at room temperature, periodically pierce with a wooden stick.
6. Remove the foam that forms on the surface..
7. After 3 days, send the jar for storage in the refrigerator.

With sugar and salt

• Time: 3 days.
• Servings Per Container: 15-20.
• Calorie dishes: 32 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

The following recipe for sauerkraut in a jar includes a minimum amount of ingredients. With the help of salt and sugar you can ferment and turn ordinary white cabbage into a delicious and healthy treat. For a dish, choose the ripened late or middle grade forks, whose leaves are dense and crispy, have a slightly sweet taste. Use carrots also sweet, with a bright orange color. Follow the detailed instructions, even without a prescription with a photo you will get a perfect snack.

Ingredients:

• cabbage – 2 kg;
• carrot – 1 pc.;
• clean water – 1.5 l;
• salt – 1 tbsp. l .;
• granulated sugar – 2 tbsp. l.

Cooking method:

1. Finely chop the cabbage leaves into strips, grate the carrots using a coarse grater.
2. Combine the components and place the mass tightly in a jar.
3. In a separate container, boil the marinade from water, salt and sugar. Let the liquid boil, cool to room temperature.
4. Pour marinade over cans.
5. Cover the top of the container with a lid, leave it to ferment for 3 days in a warm place.
6. Store the appetizer on the shelf of the refrigerator, covering it with a lid..

With water

• Time: 3 days.
• Servings Per Container: 15-20.
• Calorie content: 33 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

Sauerkraut for the winter in jars is often carried out in their own juice, but many liked the recipes according to which prepared vegetables are poured with water (brine). The next option has this cooking technology. The peculiarity of this treat differs in spicy taste. Greens, horseradish, hot pepper, and aromatic garlic are added to the main component. They give a particularly bright and expressive taste to the snack. This dish is also called a pill..

Ingredients:

• cabbage heads – 2 kg;
• greens (parsley, dill) – 25 g;
• horseradish, garlic – 25 g each;
• beets – 100 g;
• hot pepper -? PC.;
• water – 1 l;
• salt – 50 g;
• sugar – 50 g.

Cooking method:

1. You need to grind the cabbage leaves with medium-sized squares.
2. Cut beets into thin circles.
3. Chop garlic, hot pepper, herbs, chopped horseradish.
4. Mix beetroot mugs, cabbage squares, garlic, horseradish, herbs and pepper.
5. Cook brine from water, sugar and salt.
6. Pour vegetables with a warm solution, soak for 2-3 days on the kitchen table. After stored on the refrigerator shelf.

With beetroot

• Time: 2 days.
• Servings Per Container: 15-20.
• Calorie content: 25 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

Bright not only in taste, but also in appearance, an appetizer will turn out if you ferment it with beets. Fermented cabbage in a jar of these vegetables has several variations: with garlic for piquancy, with chili pepper for stewing, with finely chopped or chopped large vegetables. Each time, the treat comes out delicious, while maintaining the enormous benefits of vegetables. To ferment the appetizer, use beets with a rich burgundy shade without veins. With such a vegetable, the dish will come out bright and beautiful..

Ingredients:

• head of cabbage – 2 kg;
• beets – 500 g;
• carrots – 1 pc.;
• water – 1 l;
• garlic – 1-2 teeth .;
• granulated sugar – 150 g;
• salt – 2 tbsp. l .;
• black pepper peas – 10 pcs.;
• vinegar (9%) – 150 ml;
• sunflower oil – 3 tbsp. l .;
• bay leaf – 3 pcs..

Cooking method:

1. Chop cabbage leaves, grate beets and carrots using a grater (preferably a special one designed for Korean vegetables).
2. Chop the garlic into small pieces. Mix all chopped ingredients, use a deep bowl.
3. Sterilize a jar and a lid for storage before fermenting vegetables in it.
4. Fold the vegetable mixture in a three-liter jar or put it in several liter containers.
5. Cook the marinade on the stove. Mix spices with water, boil, pour vinegar when the salt dissolves.
6. Pour the brine into cans, roll up the lids.
7. After cooling the container, put it on the shelf of the refrigerator. After 2 days, treats can be eaten.

Hot cabbage fermentation

• Time: 24 hours.
• Servings Per Container: 15-20.
• Calorie content: 23 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Russian.
• Difficulty: medium.

There is another way, how to cook, how to ferment delicious cabbage in a jar using hot marinade. Unusual pickled cabbage for the winter in jars differs from other recipes in that you can stop the fermentation process with the help of vinegar, whenever you want. Preparing such a treat is faster than other methods, you only need a day to ferment the vegetable.

Ingredients:

• cabbage – 2 kg;
• carrots – 300 g;
• vinegar essence (70%) – 1 tsp;
• bay leaf – 2-3 pcs.;
• black pepper peas – 8-9 pcs.;
• aspirin – 3 tablets;
• water – 1 l;
• salt – 2 tbsp. l .;
• sugar – 2 tbsp. l.

Cooking method:

1. Chop cabbage leaves, grate carrots.
2. Mash vegetables lightly in a basin.
3. Boil water, sugar, salt.
4. Gently pour hot brine into a clean jar, add 1 tablet of aspirin, lavrushka and 3 peppercorns.
5. Put cabbage in a jar, put the remaining spices and tablets in the middle and top.
6. Pickle should cover vegetables, if there was not enough liquid, add boiling water.
7. Leave for 24 hours.
8. To stop fermentation, pour vinegar essence, pierce the vegetable mixture with a stick, so that the liquid is well distributed.
9. Put on the refrigerator shelf for storage..