Sauerkraut is one of everyone's favorite dishes. This delicious quick dish can be prepared all year round. There are many recipes for sauerkraut. And each one is good in its own way. Amazing taste and pleasant aroma, appetizing appearance of crispy cabbage... It is also an important and practically the main source of vitamins and microelements so necessary for our body! In our time of cooking, there are many recipes for sauerkraut.

The already excellent taste of a pickled crispy dish can be supplemented with various fruits and vegetables, berries, herbs, spices and spices. It is cooked with carrots, bell peppers, very tasty with pickled beets. Add cumin, cinnamon, corinder, garlic and bay leaf.

On our site a large selection of the most popular sauerkraut recipes. Simple and easy to prepare options are sure to please.

Sauerkraut - a classic recipe

Let's start with the classics: a proven step-by-step recipe with photos for beginners. Traditional sauerkraut is served with onion rings, seasoned with fragrant sunflower oil. They are also used to make winter rich soups: sour cabbage soup, cabbage soup, saltwort.

What do you need:

• 5 kg of white cabbage;
• 1 kg of carrots;
• 80 g salt.

Sauerkraut recipe prepared in the classic way:

Finely chop the cabbage or grate it on a shredder intended for this. Grate carrots on a coarse grater. Sprinkle prepared vegetables with plenty of salt.

Mix the ingredients, lightly rubbing the vegetables with your hands, until the juice begins to stand out. Put in jars or a saucepan, tamping with a wooden pusher. To make sauerkraut very tasty, juicy and crispy, it is very important to lay it very tightly.

Cover jars with a clean cloth. Cover the chopped vegetable mixture with an inverted plate and place a weight on the plate. Leave in the room for 2-3 days, then store in a cool place.

After a while, the juice will stand out. It can be removed with a spoon. But do not pour out the juice completely, the vegetable salad should be completely covered with liquid. Pierce several times a day with a clean wooden stick (Chinese chopsticks will do).

Easy sauerkraut recipe

Products:

• 1 kg of cabbage;
• 300 g carrots;
• 1-2 bay leaves, cumin and anise seeds to taste;
• 25 g salt.

How to cook:

Shred the cabbage. Leave a few leaves whole. Some of them must be laid out on the bottom of the prepared container. Layer shredded cabbage on top, sprinkling each layer with salt and chopped carrots.

Add bay leaves and spices. While filling the jars, carefully seal each layer for better juice extraction. Top with whole leaves and clean gauze, folded in 2 layers. Then put a wooden circle and weight. 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 the 2-3rd day, the fermentation process will begin. It is necessary to monitor during fermentation: periodically remove foam from the surface

Sauerkraut with berries and apples

Salt Ingredients:

• 1 kg of cabbage;
• 100 g of apples;
• 100 g carrots;
• 30 g of salt;
• cranberries, lingonberries - to taste.

Cooking method:

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Chop cabbage, mix with grated carrots and apples. Place a piece of prepared cabbage in a jar lined with cabbage leaves. Sprinkle with salt, add cranberries and lingonberries, and then lay out the rest.

Cover with cabbage leaves on top and put under oppression for a day. Remove the foam that has appeared on the surface, pierce the vegetable slices with a wooden stick to release the gases formed between the layers.

Armenian sauerkraut

Would need:

• 1 kg of cabbage;
• 2 cloves of garlic;
• 100 g carrots;
• 0.5 bell pepper;
• 20 g of beets;
• dill, cilantro and parsley - to taste.
• Brine: 500 ml water, 1-2 bay leaves, 1/6 tsp. cinnamon, 30g salt, 6 black peppercorns.

How to ferment cabbage with carrots and bell peppers in Armenian:

Cut the head of cabbage into 4 parts, remove the stalk. Peel carrots, bell peppers, beets, cut into thin circles. Peel the garlic pre-soaked in warm water, chop the greens. Mix all the ingredients and put in a jar, cover with cabbage leaves and a linen napkin, press down with a load.

Prepare the brine: add black peppercorns, bay leaf, cinnamon and salt to the water, boil, filter through gauze folded in several layers. Gently pour chilled brine over the side of the jar. Put in a cool place for 1.5-2 months. Remove the top layer before use.

Spicy sauerkraut

What do you need:

• 1 kg of cabbage;
• 1 clove of garlic;
• 200 g carrots;
• 30 g of salt;
• ground black pepper - to taste.

Cooking method:

Wash, clean, strong, dense, intact head of cabbage, cut into 4-6 pieces. Peel and grate the carrots on a coarse grater, sprinkle with salt, pepper, add crushed garlic. Stuff the cabbage with the resulting mass, placing it between the leaves.

At the same time, the leaves must be crushed with your hands so that the cabbage is saturated with salt.

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Put tightly in an enamel pan and put under oppression so that juice appears. If the released juice does not completely cover the cabbage, then pour it with additional brine. Easy to prepare: 300 ml of water and 20 g of salt. Boil and cool.

Instant sauerkraut

Delicious quick sauerkraut that will be ready to serve three hours after fermentation.

Ingredients:

• white cabbage - 1 kilogram;
• garlic - 3 - 4 cloves;
• carrots - 2 - 3 pieces;
• table vinegar 9% - 10 tablespoons;
• salt - 1 tablespoon;
• vegetable oil - 0.5 cups;
• water - 0.5 liters;
• sugar - half a glass.

Cooking method:

Peel the cabbage from the upper leaves and cut the stalk. Crumble with small straws. Peel the carrots and grate on a fine grater or in Korean. Press garlic cloves. Mix all ingredients in a bowl.

Pour water into a saucepan and bring to a boil. Pour salt, sugar, oil and vinegar into a saucepan. Bring the mixture to a boil, stirring thoroughly.

Pour hot liquid over vegetable mixture. Cover with a large plate. Put under oppression in the form of a liter jar filled with water. Sour cabbage from three hours to a day at room temperature.

Useful advice!

The finished dish can be poured into glass jars and stored in the refrigerator under the lid.

Sauerkraut in jars for the winter with brine

Delicious crispy sauerkraut in the classic way, which will not leave indifferent any fan of such a product.

Ingredients:

• 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.

Recipe:

Dissolve sugar and salt in warm boiled water, mixing well.
Chop the cabbage on a coarse grater or on a combine shredder. Grate peeled carrots on a coarse grater. Mix products.

In a three-liter jar, spread the mixture with carrots a little tamping. Periodically spread between the layers of bay leaf and peas. Pour the brine into the jar so that it is completely covered with it. Loosely cover the jar with a lid or a 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 will overflow during fermentation. For sauerkraut according to this recipe, it is better to choose its late varieties.

An unusual recipe for sauerkraut, which turns out to be a very beautiful purple hue.

Ingredients:

• white cabbage - 3 kg;
• beets - 1 kg;
• water - 1 liter;
• sugar - 1 tbsp. l.;
• salt - 2 tbsp. l.;
• bay leaf - 3 pcs.
• table vinegar - 1 tbsp. l.;
• allspice - 5 pcs.;
• black peppercorns - 7 pcs.

Step by step cooking instructions:

Peel the cabbage from the upper leaves, wash well. Cut in half and cut crosswise into squares.
Cut the peeled beets into thin slices.

Bring a liter of water to a boil, add salt, sugar, allspice and black pepper, bay leaf. Boil over low heat for 10 minutes, then add vinegar. Let it boil for another minute.

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Mix the prepared vegetables with beets in a bowl and pour over the boiled marinade.

Place all the ingredients together with the marinade in a three-liter jar. Sour cabbage in a jar for 3-4 days in a warm place.

Before serving, you can season with sunflower oil.

Useful advice!

When fermenting cabbage, it is necessary to ensure that its top layer does not remain without brine.

Sauerkraut with bell peppers and grapes

Ingredients:

• 6 kg of cabbage;
• 1.5 kg of carrots;
• 8 sweet peppers;
• 1.5 kg of seedless grapes;
• apples, salt - to taste.

Cooking:

Shred the cabbage, sprinkle with salt and rub lightly. Grate the carrots on a coarse grater, cut the sweet pepper into strips. Mix everything, add grapes and apples, cut into slices.

Put the resulting mass in an enameled container, cover with a lid on top and install oppression. Leave at room temperature for 2-3 days to sour. Several times a day, pierce the mass with a wooden stick to the very bottom. Then transfer to a cool storage area.

Crispy sauerkraut with carrots

Ingredients for a 3 liter jar:

• cabbage - 3 kg;
• carrots - 2 medium;
• salt - 70 g;
• bay leaf - 10 pcs.;
• black peppercorns - 10 pcs.

The method of preparing sauerkraut is very simple and very tasty:

Wash vegetables. We chop the cabbage, and rub the carrots on a coarse grater. Mix thoroughly and add salt. The mixture should be a little saltier than usual in a salad, so when salting, taste it. Add bay leaf and peppercorns and mix again.

Next, rub everything well with your hands and tamp it into a jar, very tightly. Using your hands or a masher (each layer), fill the jar all the way to the top (so if you don't have enough cabbage, use a smaller jar).

We put a jar of sauerkraut in a deep plate and leave it on the table for three to four days. Ferment at a temperature of about 20 - 21 "C.

Once or twice a day, you need to pierce the cabbage in several places to the very bottom in order to release the accumulated gas (if this is not done, the dish will be bitter). You can pierce with a long knife or a wooden stick.

The jar must be covered with a lid! (but not closed completely).

After 3 - 4 days, close the jar of cabbage with a nylon lid and put it in the refrigerator. In the cold, the fermentation process will be completed.

Sauerkraut - a delicious recipe

How much cabbage will fit in a jar can be approximately calculated based on the fact that for each liter you need to take 1 kg of cabbage, but because of the waste, take a little more.

For a 4 liter jar:

• 4-4.5 kg of cabbage in heads;
• 350-400 g carrots;
• salt - to taste;
• sugar - a couple of large pinches, but most likely that is also to taste.

Cooking:

If you use a combine, then take a nozzle for the smallest pieces.

Slice the cabbage and pile up. Grate the carrots and put on top. Sprinkle carrots with salt and sugar, and mix everything well, but not aggressively, but gently.

Well, if you have a large bowl, it is much more convenient to do this in a bowl. Once the vegetable mixture is smooth, taste for salt and sugar. The taste should be such that you would be pleased to eat it right now, as a salad.

Cover the jar loosely with a lid and leave it on the table for two days if the apartment is warm. If it's cool, you'll need a day or two more.

How to understand that sauerkraut is ready? It will become as if glassy in appearance and will sink in its own juice, and its taste will be pleasantly sour.

Ready sweet and sour sauerkraut should be closed with a lid and put in the refrigerator. There, the released cabbage juice will partially return.