Sauerkraut: a classic recipe with brine and without brine - Classic recipes of sauerkraut on a 3 liter jar
Crispy or soft sauerkraut canprepare in many ways: with the addition of sugar, without vinegar, with other vegetables. Depending on the ingredients used, not only the taste of the appetizer depends, but also the duration of its souring. For example, a very delicious sauerkraut classic recipe, which is indicated below, can be prepared in a quick way by adding a brine. But with sufficient allocation of juice from cabbage, you can exclude brine and prepare a snack simply with greens or salt. The harvested sauerkraut can be simply stored in a refrigerator or transferred to 3-liter cans and rolled for the winter. A fragrant home-made snack will be an excellent addition to meat, potato dishes or pasta.
How to prepare sauerkraut for a 3 liter jar - classic recipe with turn-based photos
Although the classic recipe for cooking sauerkrautand assumes its sourness in the barrel, but no less tasty and crispy snack can be done in a usual 3-liter jar. To do this, you just need to prepare the right amount of ingredients and mix cabbage in a timely manner, remove foam from it. About how correctly and easily you can prepare sauerkraut in a 3-liter jar, will tell the classic recipe listed below.
Ingredients according to the classic recipe for cabbage in a 3 liter jar
cabbage - 4 kg;
salt - 80-90 g;
juniper berries - 15 pieces;
cumin - 1,5 tsp
Step-by-step photos on the recipe of classic sauerkraut for a 3-liter jar
Wash the cabbage, remove the top leaves from it. Cut out the sticks, and cabbage leaves themselves chop.
Put cabbage in cans or a pot, sprinkling it with salt, juniper berries and cumin.
Top with whole leaves.
Leave the cabbage under the yelp for 2 weeks.
As long as the fermentation takes place, the cabbage should be stirred daily and the foam that appears on its surface should be removed.
Delicious sauerkraut with brine - a classic recipe with photo-instruction
Usually the cabbage is cooked with brine,if the juice is not sufficient for souring. But also preparing a simple pickle, you can achieve its uniform cooking in any amount. Therefore, the following instructions are suitable for preparing snacks in different containers: from buckets to small cans. Learn about how to prepare sauerkraut with a simple brine, the hostess will help the classic recipe with the photo below.
List of ingredients for pickling classic cabbage in brine
cabbage - 5 kg;
salt - 3/4 items;
water - 1 liter.
Photo-instruction on the classic recipe for cabbage souring with the addition of brine
Wash the cabbage and remove the top leaves from it. Cut the cabbage from the cabbage.
Shred cabbage.
Stir the cabbage with a 0.5 glass of salt and leave for 1 hour. During this time, from the remaining salt and water, prepare the brine and allow it to cool completely.
To spread the harvested cabbage to the banks and pour the brine.
From above in banks to put a large cabbage leaf andKeep the workpieces under the yoke for 3-4 weeks (cooking time depends on the temperature in the room). Every day you need to mix the cabbage and remove foam from its surface.
Crispy sauerkraut in a jar fast - recipe classic with a photo
To make an original and quick snackit is not necessary to use white cabbage to the table. It can be replaced with red cabbage, which will help to prepare an amazing bright snack. In addition, red heads contain more vitamin. Preparing sauerkraut cabbage in a can also quickly on any classic recipe and can become an excellent substitute for the usual fresh salads. And the following step-by-step instruction with photo-hints will help in its preparation.
List of ingredients according to the classic fast recipe of cabbage starter in cans
red cabbage - 1 pc .;
salt - 1 tbsp.
Photo-recipe of the classic fast leaven of cabbage in cans
Wash the cabbage and remove the top leaves from it. Cut out the cabbage, chop the cabbage.
Thoroughly mix the chopped cabbage with salt, crushing it with your hands. Then put in a pot or jar.
Set the cabbage to oppression and leave it for 1 week.
To make it possible to get a really tasty, not bitter cabbage, you should stir it daily to remove accumulated gases.
It is also necessary to remove the foam that appears on the surface.
How to prepare simple sauerkraut - a classic step-by-step recipe with a photo
Many housewives during the preparation of sauerkrautuse as additional ingredients carrots, cranberries. But if you use them in one recipe, then the prepared snack will have an even more unusual and rich taste. In addition, you can use a variety of greens, your favorite spices. For the basis, you can use the following step-by-step recipe with a photo for cooking sauerkraut. The remaining ingredients can be selected according to your taste.
Ingredients for the preparation of simple sauerkraut according to the classic recipe
cabbage - 2 pieces;
carrots - 5-6 pieces;
garlic - 6-8 teeth;
onion - 1 piece;
cranberries - a handful;
salt - 50 g;
greens - to taste.
Step-by-step photo-recipe for simple cabbage sauces in the classical way
Wash the cabbage, remove the dense upper leaves and cut them into large pieces. Cut the cabbage from the cabbage, and then shred it. Onions and carrots clean, wash cranberries.
All vegetables shall be finely chopped and mixed with cranberries, add salt and shredded greens. Thoroughly knead all the ingredients with your hands, and then leave for 6 hours to extract the juice.
Transfer the prepared ingredients to a pan
Top with coarsely chopped cabbage leaves.
Cover cabbage with a plate and leave under the yoke for 5-7 days. Mix the mixture of vegetables daily to remove accumulated gases.
How to cook sauerkraut for the winter - a recipe for a classic with a photo
The preparation of sauerkraut for winter is not carried outless simply than cooking winter salads. But for the preservation of this snack, it is recommended either to sterilize the workpiece, or store it only in the refrigerator or basement: coolness will prevent damage to the snack. Prepared sauerkraut for the winter can according to the following classic recipe with the addition of vinegar.
List of ingredients for harvesting for winter classic sauerkraut
salt - 2 teaspoons;
cabbage - 1 kg;
vinegar - 1 tablespoon;
cumin - 1 tsp
Recipe with a photo of a winter sauerkraut harvest according to the classic instructions
Wash the cabbage. Remove the top sheets, cut out the sticks. Mix the salt and sugar. Shred cabbage.
Mix cabbage with salt and sugar, mix thoroughly, squeezing cabbage with hands. Leave for 2 hours.
Add the cumin and re-mix the cabbage. Then put it in the cans.
Install the tubing to remove accumulated gases.
After 2 weeks, sauerkraut will be ready. Now it can be transferred to sterilized cans, neatly trampling down. Add vinegar (1 tablespoon per 1 liter jar) to them. Close the lids and store in the refrigerator.
Appetizing sauerkraut with brine fast way - classic recipe with video
In order not to waste time on the preparation of the sauerkrautcabbage and get a crispy snack in a few days, you need to properly prepare the brine for its leaven. It will help evenly thicken the sheets and maintain their density. Use for the preparation of sauerkraut in a fast way you can classic recipe, discussed in the next video.
Video recipe for quick sauerkraut in brine
Using a quick way to sour cabbage withbrine allows you to easily prepare for a meeting of guests or family feasts. The following video-recipe will step-by-step tell about the rules of quick preparation of sauerkraut in the simplest brine.
The delicious sauerkraut is great forserving to main courses or for use as a crisp snack. That is why it is customary to harvest in large quantities: in buckets, barrels or 3-liter cans. In this case, for a good sour cabbage, you can use a special brine, add vinegar or sugar, or you can cook it quickly and simply, using only salt. For example, an amazing sauerkraut recipe classic, described above, can be harvested from red or white head. Housewives can only choose step by step instructions with photos and videos and prepare an amazing snack for daily use or for the winter.
