Homemade sauerkraut.

Homemade sauerkraut.

Homemade sauerkraut.

The recipe for a delicious homemade sauerkraut.
Sauerkraut is very healthy. Almost everyone loves her. But not everyone ferments it on their own. Someone buys in the market, someone is given by relatives.

Today I will write a recipe for a delicious homemade sauerkraut. There is no difficulty in cooking, you don't need a lot of ingredients either.

I’m pickling cabbage in a three-liter jar. When it ends, I do more. You can cook in any glass container, wood or enamel. If this is an enamel pan, then there should be no chips in it. You cannot ferment vegetables in a plastic bucket or stainless steel.

Salt for sauerkraut should be taken large, NOT iodized. Iodized salt will make the snack soft and not crispy.

If desired, you can add various spices to cabbage: black pepper, caraway seeds, cloves, dill seeds. And you can also put sour berries: cranberries, lingonberries and even sour fruits: apples, plums.
But this is already a matter of taste for each housewife. The classic recipe contains only cabbage, carrots, salt, sugar.

Sauerkraut recipe without brine.

For a three-liter jar, you need to take about 3.2 kg of cabbage. And one large carrot. Salt - 3 tablespoons, sugar - 2 tablespoons
As for salt, the classic is the proportion of 20 grams. salt per 1 kg of the main product. If you do not plan to store the snack for a long time, then you can put less salt.

Cabbage should be taken dense, not loose, so that there is no bitterness in it. Shred it.

Peel and coarsely grate one carrot.
Add carrots to cabbage, salt, add sugar. Stir with your hands, while you need to mash the white vegetable so that it starts up the juice. But don't overdo it to keep it crispy.

If you have a large basin, then you can mix all the cabbage with carrots in it, you can mix and knead in a bowl or right on the table.

Put the entire prepared salad in a jar (or other chosen container). When laying cabbage, it must be tamped tightly either by hand or by a wooden crush. No brine or water is needed, vegetables will let their juice, which will be enough.

Cover the filled jar with a lid (not tightly) against dust or gauze. Put the container in any deep dish, because during fermentation, the cabbage will let out a lot of juice, which will flow out of the can.

Leave the sour snack at room temperature for 3 days. After three days, close the jar with a lid and put it in the refrigerator or other cold place.

Twice a day, during fermentation, cabbage must be pierced with a stick to the very bottom (you can use a peeled birch twig) to release carbon dioxide. This will lower the juice level.

Sauerkraut salad is delicious to make with onions, seaweed. Pies, vinaigrette, cabbage soup are made with the preparation. It is also stewed and fried. Bon Appetit!

Recipe for delicious sauerkraut with pickle


• water - 1 l
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• bay leaf - 2 pcs.
• black peppercorns - 5 pcs.
• cabbage - 2 kg
• carrots - 1 pc. large


This recipe for sauerkraut with brine. Due to the fact that the vegetables will be filled with liquid, you do not need to crush them, as in the previous version.

First, prepare the brine. To do this, take 1 liter of water, boil it, put 2 tbsp in the water. l. salt and 2 tbsp. l. Sahara. Stir to dissolve the sugar and salt. You need to put spices in hot water: bay leaf, black peppercorns (5-6 pcs.).
That's it, the fill is ready. We leave it to cool.

Chop the cabbage, peel and grate the carrots. It can even be grated for Korean dishes, in this case the orange shavings will look beautiful. Mix vegetables, but do not crush. Put the fruit mixture in a jar. It is not necessary to tamp strongly, as in the case of the leaven without brine.
You need to leave room for the fill. Therefore, less of the main component is taken for this option.
The cabbage is poured with cooled brine.

Important: do not use hot water. Otherwise, the bacteria with the help of which the cabbage will ferment will die. And the workpiece may become moldy.

Then put the jar in a bowl, because the brine will pour out during fermentation. For three days you need to keep the cabbage warm, piercing it with a wooden stick in the morning and in the evening to the very bottom in order to release carbon dioxide.

After three days, close the jar with a lid and put in the cold.
Bon Appetit!

Homemade sauerkraut.

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One Response to “Homemade sauerkraut.”

  1. […] after pickling! "Another recipe for pickled champignons" — you say and you will be right! But I was looking for a recipe in which the mushrooms would remain white even after pickling, just like their store […]

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