Recipes, how delicious to ferment the cabbage so that it crunches

Cabbage is a healthy vegetable that contains lots of vitamins, calcium and fiber. A sauerkraut is more useful doubly. During the fermentation, enzymes are added to the standard set of useful properties. This tasty and versatile dish is very popular with many people, which gave rise to a variety of ways to prepare sauerkraut.

  • Quick starter
  • Crispy in
  • banks without a brine
  • Cusco
  • Vitamin
  • Recipes for winter
  • Delicious
  • Delicatessen
  • with beets
  • Fast

Quick starter

popular are the following recipes:

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Crispy in

jar Ingredients:

  • 2 kilograms of white cabbage;
  • 1 large carrot;
  • 1 tablespoon of salt with a slide;
  • 2 tablespoons of sugar;
  • 1.5 liters of water.

We clean cabbage, cut with straw. On a large grater three carrots, stir vegetables in a bowl. Put the ingredients in the jar, ramming your hands or dribbling. We prepare the brine: salt and sugar are dissolved in water, bringing the solution to a boil. We refrigerate the resulting marinade, because the warm cabbage will become soft, rather than crispy. We put the jar in the basin, so that the excess brine will run there. We leave at room temperature. It is necessary to ensure that cabbage is always in the water, for this we periodically rammed it. Readiness can be checked as follows: if the brine no longer runs from the can, and the cabbage itself has fallen.

Press and store in the refrigerator.

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Without brine


  • 1 kilogram of cabbage;
  • 100 grams of carrots;
  • 10 grams of salt;
  • 2 currant leaves;
  • seeds of dill( to taste).

If there is no wooden packaging, it is better to ferment in a jar. Cut cabbage with straws, carrots - on a large grater. It is necessary to crumble cabbage and carrots with salt hands to let the juice. We lay the currant leaves, dill seeds on the bottom of the jar, then compact the vegetables with dense layers. Top cover with cabbage leaves and gauze.2 days cabbage should wander at room temperature under oppression. The jar should be put in a basin, where excess liquid will drain. Formed foam should be cleaned. When it stops appearing - cabbage is ready. Next, the bank is rearranged to a cool place and to watch that it has always been in brine. After 12-14 days, the bitterness will go away, and the solution will turn bright. So the cabbage is ready.

Learn also the best salted salad recipes
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Pieces of


  • 3 kilograms of cabbage( white cabbage);
  • 2 large carrots;
  • 1 head of garlic;
  • 1 liter of water;
  • 250 ml of vinegar;
  • 250 grams of sugar;
  • 50 grams of salt;
  • spices to taste;
  • 150 milliliters of sunflower oil.

Shinch cabbage with large squares. Mode of straw carrots, garlic chopped into 4 parts. All the ingredients are placed in a saucepan. To prepare the marinade it is necessary to boil the water, adding spices, salt, sugar, vegetable oil, vinegar, bring to a boil. Boil the marinade should not be, otherwise the vinegar will lose its properties. Cabbage should be poured with hot solution. Then we close the pan with a lid and put pressure. After 12 hours, cabbage is already suitable for food.

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  • 3 kilograms of cabbage;
  • 1 sweet and sour apple;
  • 1 large carrot;
  • 150 grams of cranberries;
  • 2 tablespoons of salt( without roller coaster).

Cut cabbage with thin straws, on a grater three apples and carrots. Cabbage should be crushed with salt and hands to let the juice. Add the apple and carrots, thoroughly mixing. We place vegetables in cans, well ramming. We put for a couple of days in a warm place. As a result of fermentation, a gas will accumulate, which must be discharged by punching cabbage with a stick or fork. When the brine stops running, add cranberries and put them in a cold place.

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Recipes for the winter

Some tips for harvesting cabbage for the winter:

  1. Cabbage should be late or medium varieties, have a tight, tight head. Early cabbage is not suitable for souring, because it has loose structure. It definitely will not crunch, and fermentation processes will be worse.
  2. In the recipes of the ferment with carrots, its amount should be about 3% of the total weight of cabbage.
  3. Do not use iodized salt.
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  • 1 large head of cabbage;
  • 1 liter of water;
  • 50 grams of salt;
  • 50 grams of sugar;
  • 50 grams of vinegar.

Cabbage shred and lay tightly in jars. We prepare the brine: in a saucepan with water, dissolve salt and sugar, then add the vinegar and bring to a boil. Before you fill the brine with cabbage, you need to cool it. Cover with an iron lid, put the jars in a wide basin and leave for a couple of days to sour. Then we sterilize the jars( liter - 15 minutes, three-liter - 30 minutes), roll up, turn the lid down, wrap and leave until it cools down.

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  • 5 kilograms of cabbage;
  • 1 kilogram of carrots;
  • 1 kilogram of bell pepper;
  • 1 kilogram of onion;
  • 250 ml of vinegar;
  • 500 milliliters of sunflower oil;
  • 350 grams of sugar;
  • 4 tablespoons of salt.

Very thinly cut cabbage. Carrot and pepper are cut into small strips. Onion mode is semi-rings( do not take onions of purple, it will color the cabbage, spoiling its appearance).Thoroughly knead chopped vegetables, lightly primed with their hands to let the juice. For brine, mix vinegar, sunflower oil, sugar and salt. The resulting solution is poured into cabbage and mixed again well. We leave in the enamel bucket for two days.

Pre-sterilize for 15 minutes in the oven, roll up and put it in the basement or store it in the refrigerator, covering the jar with a plastic lid.

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With beet

You can ferment cabbage with beets. She will have a very appetizing look.


  • 2 kilograms of white cabbage;
  • 3 tablespoons of salt;
  • 3-5 pieces of black pepper peas;
  • 3-5 pieces of scented peppers;
  • 3-5 table spoons of sugar;
  • 2-3 cloves;
  • 2 tablespoons grated horseradish;
  • 1 small beet;
  • garlic, spices - to taste.
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Cut cabbage into cubes, cut into thin beads in thin circles. At the bottom of the bank we put spices( pepper, cloves, horseradish).Next, lay the layers of cabbage with beets, carefully ramming with a crib or hand. Each layer must be poured and sprinkled with sugar. If desired, you can add garlic and ground pepper between the layers. Place the can in the basin and leave in a warm place for 3 days. Periodically, the contents should be pierced with a fork or a wooden stick to leave the accumulated gas as a result of fermentation. You can store cabbage in the fridge for a long time( up to 45-60 days).

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  • 10 kg of cabbage;
  • for every three-liter can about 250 grams of sugar;
  • 200-250 grams of salt.

Cabbage shred, mixed with salt. It is necessary to understand it a little, to let the juice. Trumb into cans in dense layers and pour cold boiled water. We remove the banks for 3 days in a warm place. Do not forget to puncture cabbage with a fork or stick to release the gases. After 3 days, the brine must be drained, sugar added and the cans filled again. You can store in the refrigerator or roll up the lids, pre-sterilize in the oven.

  • May 27, 2018
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