Sauerkraut for the winter in jars - 10 recipes for crispy and juicy cabbage with step-by-step photos

Sauerkraut is not only tasty, but also very healthy. This product has a beneficial effect on the digestion process, increases the body's resistance to stress, improves metabolism, and reduces the level of bad cholesterol. Making sauerkraut is a fairly simple process, but it has its own nuances. Guide Online has prepared delicious recipes for sauerkraut, according to which every housewife can prepare the dish correctly.

Sauerkraut in brine for the winter in jars

If the sauerkraut according to this recipe seems too simple and boring to you, then when serving we recommend seasoning the dish with olive oil and sugar and you will choose this recipe from year to year.

Cooking time: 3 days 70 min.

Preparation time: 3 days.

Servings – 10.

Ingredients:

White cabbage – 1000 gr.
Carrots – 1 pc.
Salt – 1.5 tbsp.

Cooking process:

Step 1. Remove some of the leaves from the cabbage and then cut it into thin strips. Then transfer the chopped cabbage to a bowl.

Step 2. Dissolve half a tablespoon of salt in a cup of boiling water.

Step 3. Then chop the carrots using a Korean carrot grater. And combine it with cabbage.

Step 4. Add a tablespoon of salt to the same bowl and knead it thoroughly so that it releases the juice.

Step 5. When the cabbage begins to lose volume, add salt dissolved in water. This way we will have more brine.

Step 6. After the cabbage has been compacted well, press it with a plate on which we place another press. You can use a jar of water for this. So we leave the cabbage for three days. After three days, we make several punctures with a sharp object and leave it for another couple of days.

Step 7. After five days, you can start tasting. If desired, the cabbage can be sprinkled with sugar. And don't forget to leave the cabbage in brine for the winter. For storage we use sterilized jars with nylon lids.

We wish you bon appetit!

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Crispy cabbage option from Gennady Usachev

You will need medium grind salt, 1/5 can be replaced with sugar. The peculiarity is that each housewife can choose the amount of ingredients to her taste, but follow the cooking technology. One 3 liter jar contains 1 head of cabbage and 2-3 small carrots.

Ingredients:

medium head of cabbage;
sugar;
non-iodized salt (20g per kg of cabbage);
carrot.

Cooking method:

The head of cabbage is cut in half, chopped into strips and transferred to a pan or basin to knead with your hands. Sprinkle with salt gradually.
You need to sample the vegetables; they should be a little saltier than the finished product.
Add grated carrots and transfer to jars, gradually compacting.
Close the necks with lids and leave for 3 days. If the brine starts to spill out, collect it in a separate container and add it to the container with vegetables as soon as the remaining liquid is absorbed.

Crispy sauerkraut with carrots according to a classic recipe

What else to ferment cabbage with if not carrots. This preparation contains a lot of useful vitamins and useful components, which especially need to be replenished in winter.

Cooking time: 3 days 60 min.

Preparation time: 3 days.

Servings – 20.

Ingredients:

White cabbage – 2000 gr.
Carrots – 1 pc.
Granulated sugar – 1 tsp.
Salt – 45-50 gr.

Cooking process:

Step 1. First of all, finely chop the cabbage.

Step 2. Then add grated carrots to 2 kilograms of cabbage and add salt and granulated sugar. We knead everything well with our hands.

Step 3. Divide the entire volume of cabbage into several parts and transfer them into containers in parts. Next, compact it well with your hands and press it with a masher.

Step 4. Then we place a plate on top of the compacted cabbage, place another plate on top and finally take a jar of water as a pressure. We leave it in this form for several days.

Step 5. Over the course of 2-3 days, remove all weight from the cabbage and make holes in it using a circular motion with any sharp object. This way we release the gas to avoid bitterness.

Step 6. After three days, you can taste the cabbage by adding olive oil and herbs. And put the rest into sterilized jars and cover with nylon lids. Store cabbage in a cool place with a temperature of 0 to 5 degrees.

We wish you bon appetit!

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What can you add to sauerkraut?

To improve the taste of sauerkraut and enrich it with vitamins, various vegetables and spices are used. Here are the recipes for adding them to 10 kg of cabbage:

25 g of cumin or dill seeds, 200-250 g of salt.
25 g of caraway seeds or dill, 2 g of bay leaf, 200 g of salt.
25 g of caraway seeds or dill, 100 g of dried juniper berries, 200-250 g of salt.
300-500 g carrots, 25 g dill or caraway seeds, 200-250 g salt.
300 g carrots, 200 g onions, 25 g cumin or dill seeds, 200-250 g salt.
500 g carrots, 100 g onions, 2 g bay leaf, 200-250 g salt.
500 g apples, 25 g cumin or dill seeds, 200-250 g salt.
300 g carrots, 150 g apples, 25 g cumin or dill seeds, 200-250 g salt.
200 g cranberries, 100 g carrots, 25 g cumin or dill seeds, 200-250 g salt.
100 g lingonberries, 25 g cumin or dill seeds, 200-250 g salt.

Wash the peeled carrots, grate them on a large vegetable grater or cut them into slices; Wash apples of sour varieties (preferably Antonovka), cut into halves, quarters, cutting out the seed nest from them; small fruits can be used whole; Sort out the cranberries and lingonberries, remove leaves, rinse 2-3 times, changing the water; Separate cumin and other spices from impurities. Thus, add the prepared products to the cabbage according to the recipe.

Pasteurized pickled white cabbage

If you have nowhere to store sauerkraut, it is better to pasteurize it. Separate the cabbage, fermented using the methods described above, from the brine and place tightly in jars. Filter the brine, heat it and pour it over the cabbage.

Pasteurize at a temperature of 85-90 degrees: half-liter jars - 5-8 minutes, liter jars - 10-12 minutes, three-liter jars - 15-20 minutes. Then roll up the jars and cool.

White cabbage, pickled with heads of cabbage

For 10 kg of cabbage - 200-250 g of salt. Remove the covering leaves from the heads of cabbage, trim the stump and cut the head of cabbage in half. Small heads of cabbage do not need to be cut. Place the prepared heads of cabbage in rows in a barrel, layering with shredded cabbage mixed with salt. Then proceed as with normal fermentation.

Ingredients of the filling: for 1 liter of water - 40 g of salt. Clear heads of equal size from covering leaves and trim stumps. Place the heads of cabbage in rows in a barrel. Cover the top with leaves, canvas, put a wooden circle and pressure, fill it with filling and continue.

Ingredients of the filling: for 1 liter of water - 40 g of salt, 40 g of sugar. Cut prepared small heads of cabbage into 2-4 parts, place in a container, and fill with filling. After 2-3 days, transfer the cabbage into glass jars, add garlic, pepper, cumin and dill seeds if desired, and add filtered brine. Store the product in the basement or refrigerator.

Pickled white cabbage with beets

10 kg cabbage,
3-4 kg of table beets,
2-4 pods of hot pepper,
600-800 g celery greens,
10-15 pcs. bay leaf,
60-120 g parsley.

Pouring composition: per 10 liters of water - 500-700 g of salt.

Cut the cabbage heads into 8 pieces, place in the prepared bowl, topped with thin slices of beets, coarsely chopped herbs and pepper. Pour in hot brine. Then proceed as with normal sauerkraut. If you need the cabbage to be ready quickly, add 6-8 tbsp to the brine. spoons of vinegar.

Quick sauerkraut

Recently, housewives have been enjoying making instant sauerkraut.

1. Recipe

10 kg of cabbage, 300 g of carrots, 25 g of dill or caraway seeds, 200-250 g of salt.

Place the shredded cabbage in an enamel bowl and pour boiling water over it evenly, so that the cabbage is covered with water. After 3-5 minutes, drain the water and mix the cabbage with chopped carrots, dill or caraway seeds, and salt. Place the cabbage in the prepared container, compacting it with your hands. Next, cook as with normal fermentation. Cabbage prepared this way cannot be stored for long.

2. Recipe

8 kg of cabbage, 300 g of beets, 100 g of garlic, 100 g of horseradish, 50-100 g of parsley, 3-4 pods of red hot pepper.

Ingredients of the filling: for 4 liters of water - 200 g of salt, 200 g of sugar.

Wash and peel the vegetables. Remove the stalks from the cabbage, cut into pieces of 200-300 g. Finely chop the garlic and parsley, grate the horseradish, cut the beets into cubes. Place all vegetables tightly in an enamel bowl. Boil the brine, cool slightly and pour warm over the cabbage. Place a circle and bend on top. Maintain for 48 hours at a temperature of 18 degrees. Then transfer to jars or leave in the same container and take out to a cold room. After 5 days you can eat.

Cabbage pickled in cucumber brine (an old recipe)

Peel the cabbage heads, cut large ones in half, place in a deep bowl and pour salted boiling water over them and bring to a boil again. Remove from heat, after 30 minutes remove the heads of cabbage or their halves from the cooling broth and cool with cold water. Place the cooled cabbage in the prepared container and pour cucumber brine over it.

Cooked this way, they will sour in less than a month.

Sauerkraut in a jar

For 10 liters of water - 500 g of salt, 300 g of sugar, 100 g of 6% vinegar.

First you need to prepare the brine. Dip shredded cabbage and carrots into the brine for 15-20 minutes so that everything is covered with brine. Then we put it tightly into clean jars, and pierce a hole in the center with a planed wooden stick so that the gases escape.

Do not rush to pour out the finished brine; it will be useful to add to the jars when the cabbage begins to foam. After 3-4 days, fermentation will end, then the finished cabbage can be rolled up.

Sauerkraut in a tub

For 10 kg of cabbage - 180-200 g of salt, 500 g of carrots.

Mix the shredded cabbage and carrots well with salt on a cleanly washed table. Wash the tub well and pour boiling water over it. We lay out a layer of cabbage leaves on the bottom and place chopped cabbage on them, compacting it tightly as it is filled so that the juice comes out. For taste and aroma, add slices of Antonovka apples or cranberries (if available).

When the tub is filled almost to the top, add cabbage leaves, cover with a wooden circle, and place a heavy stone scalded with boiling water on it.

If the brew is in an enamel bucket, a flat plate will do instead of a circle, and a 3-liter jar of water will replace the stone. We keep the cabbage in the room for several days, then pierce it with a pointed wooden stick and take the tub (bucket) out onto the balcony or into the cellar.

Sauerkraut in Azerbaijani style

1 kg cabbage,
4-5 pcs. carrots,
3-4 pcs. dark beets,
5 bay leaves,
10 peas of allspice,
0.5 tbsp. l. salt,
350 g 6% vinegar.

Peel beets, cabbage and carrots, cut into strips, mix with salt and spices, put in a jar and fill with vinegar. We sterilize half-liter jars for 20 minutes, liter jars for 30 minutes, 3-liter jars for 40-50 minutes. Close hermetically and store in a cool place.

Shredded cabbage with wine

20 kg of fresh white cabbage,
2 tbsp. salt,
0.5 bottles of sweet white wine.

Peel the cabbage from the top leaves, removing the stalks, chop it, mash it well with salt so that the juice appears, then pour in the wine and mix well. Place the container in the basement. In winter, such cabbage is a good delicacy.

Sauerkraut Honey

10 kg of fresh white cabbage,
1 tbsp. salt,
1 tbsp. honey,
allspice peas (25-30 pcs.),
dill seeds (2 pinches).

Peel the cabbage from the top leaves, removing the stalks, chop very finely, mash, mix with salt, honey and spices. Place in sterilized jars. Covering with lids, slowly lower the jars of cabbage into hot water and sterilize liter jars for 30-40 minutes, 2-liter jars for at least an hour. After finishing sterilization, roll up the jars and turn them upside down. Wrap up.

It is better to store such cabbage in the basement.

How to prepare sauerkraut for the winter without vinegar?

Without adding vinegar, sauerkraut will last just as long if it is stored in a cool place. But you will also notice differences in the taste and bright aroma of spices, which will not overpower the specific smell of vinegar.

Cooking time: 5-7 days.

Preparation time: 5-7 days.

Servings – 30.

Ingredients:

White cabbage – 3000 gr.
Carrots – 200 gr.
Black peppercorns – 10 pcs.
Sweet peas – 5 pcs.
Bay leaf – 3 pcs.
Salt – 1 tbsp.

Cooking process:

Step 1. Cut the cabbage into strips approximately 3-4 mm wide.

Step 2. Then grate the carrots on a grater designed for preparing carrots in Korean.

Step 3. In a deep container, crush the cabbage, then add carrots, two types of pepper and salt. Mix everything well, distributing the salt evenly throughout the entire volume.

Step 4. When the cabbage has become softer and more pliable, we begin to put it in the jar.

Step 5. We compact each small layer of cabbage with a wooden masher.

Step 6. After each layer, lay bay leaves along the walls of the jar. When all the cabbage is laid, pour the juice from the basin into it, which has managed to separate from the cabbage.

Step 7. Cover the jars loosely with a lid and place them on plates or a tray. Keep the cabbage at room temperature for 5-7 days.

Step 8. Every day, use a skewer to pierce the cabbage as deeply as possible to release the gas.

Step 9. On about the fifth day, you can try the cabbage and if it has fermented enough, the jars can be tightly closed with lids and sent to a dark and cool place intended for storage.

We wish you bon appetit!

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Sauerkraut

An unusual way to preserve cauliflower.

Ingredients:

inflorescences – 2 kg;
carrots and beets - 1 pc.;
garlic cloves – 2 pcs.;
peppercorns – 6 pcs.;
allspice – 3 pcs.

Brine:

salt – 100 g;
water – 1.5 l;
sugar – 100 g.

Cooking method:

Divide the head of cabbage into inflorescences.
Finely grate the remaining vegetables.
Transfer the vegetables along with the spices into a jar with whole garlic cloves.
Pour in brine.
Place in a warm place for 3-4 days, in the cold the process will last for a week.

Delicious sauerkraut with apples in jars

For lovers of sour dishes, this recipe is best suited no matter how you eat. With the addition of apples and cranberries, the cabbage will be even juicier and still retain its crunch.

Cooking time: 3 days 60 min.

Preparation time: 3-4 days.

Servings – 20.

Ingredients:

White cabbage – 2000 gr.
Carrots – 1 pc.
Cranberries – 2 tbsp.
Apple – 1 pc.
Salt – 2 tbsp.

Cooking process:

Step 1. Shred the prepared head of cabbage. The main thing is not to grind it too much.

Step 2. Grate the carrots on a coarse grater and add to the cabbage.

Step 3. Add chopped apple slices here.

Step 4. Finally, add salt, cranberries and a bay leaf. Mix all components with light movements, distributing them evenly throughout the entire volume.

Step 5. Load the cabbage into a jar and fill it with a small amount of clean water.

Step 6. To prevent the cabbage from becoming too acidic, pierce it with any sharp object. It is most convenient to use a wooden stick.

Step 7. Place the jar of cabbage on a saucer and cover with a lid. For complete readiness, you need to leave the cabbage alone for about 3-4 days.

Step 8. After this time, you can start tasting.

We wish you bon appetit!

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How to ferment cabbage in a large saucepan?

Instead of wooden barrels, you can use a large enamel pan for sauerkraut. There should be no chips or scratches on the enamel, because the acid released during fermentation will come into contact with the aluminum alloy.

This can lead to a deterioration in the taste of the product and the formation of substances harmful to health. Before shredding, the heads of cabbage must be checked for damage and rotting. The most delicious recipes

Sauerkraut in its own juice - recipe (video)

Sweet sauerkraut with sugar in jars for the winter

A minimal amount of sugar can literally transform the taste of classic sauerkraut, making it even more expressive. Even children will not ignore this cabbage.

Cooking time: 3 days 80 min.

Preparation time: 3 days.

Servings – 30.

Ingredients:

White cabbage – 4000 gr.
Carrots – 1-2 pcs.
Granulated sugar – 1 tbsp.
Salt – 4 tbsp.
Black peppercorns – 10-12 pcs.
Bay leaf – 3 pcs.

Cooking process:

Step 1. Cut the head of cabbage into several pieces and grate using a grater. Then immediately grate the carrots.

Step 2. Salt the cabbage and carrots, add a little sugar and lightly crush.

Step 3. Transfer the cabbage and carrots into a deep container and press firmly to the bottom.

Step 4. Place peppercorns and bay leaves between layers.

Step 5. After all the layers are laid out, place a bowl on top of the cabbage and put pressure on top. Leave it like this for three days.

Step 6. Be sure to pierce the cabbage every day using any sharp object. This way we release gas, which can cause bitterness.

Step 7. In three days the cabbage will be ready. Especially if the room temperature is very high. The higher the temperature, the faster the fermentation process occurs. We store cabbage in jars in the refrigerator or in a dark cellar.

We wish you bon appetit!

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When can you ferment cabbage?

Photo: envato.com

Choosing the optimal time for sauerkraut depends on the variety. So, if the cabbage is mid-season, it can be fermented already in the middle or at the end of September, while it is better to start fermenting late varieties at the beginning or in mid-October. It also matters when the cabbage was harvested - the heads of cabbage should not lie picked for too long.

There are also folk superstitions regarding sauerkraut. So, it is believed that this should be done no earlier than on the fourth day of the waxing moon. According to legend, it is not advisable to prepare cabbage during the full and new month.

According to other signs, you cannot ferment cabbage:

for the Feast of the Exaltation, which Orthodox Christians celebrate on September 27;
on Wednesday, Friday and Saturday - on the so-called “women’s” days of the week;
women during menstruation;
at the end of the week - the product will quickly deteriorate.

It is also worth remembering that early cabbage is not suitable for pickling at all.

How to ferment cabbage with cranberries at home?

With winter approaching, we lack many vitamins that can be easily acquired by eating tasty and healthy food. Sour cranberries not only add interesting shades of flavor to a traditional dish, but also enrich it with vitamin C, which is a significant factor in order to start cooking right away.

Cooking time: 2-3 days 60 min.

Preparation time: 2-3 days.

Servings – 20.

Ingredients:

White cabbage – 3000 gr.
Carrots – 100 gr.
Granulated sugar – 1 tbsp.
Salt – 75 gr.
Dill – 15 gr.
Cranberries – 100 gr.
Bay leaf – 8-10 pcs.
Ground black pepper - to taste.

Cooking process:

Step 1. Remove the top leaves from the head of cabbage, remove the stalk and then chop it very thinly.

Step 2. We grate the peeled carrots on a coarse grater, and simply grate and dry the cranberries.

Step 3. Combine cabbage with carrots in one bowl, add salt, granulated sugar, dill seeds and ground pepper as desired. We carefully rub all the ingredients with our hands so that the cabbage releases its juice.

Step 4. Place bay leaves on the bottom of the pan and lay out the cabbage preparation, also alternating layers with cranberries and bay leaves.

Step 5. We compact everything well, put a plate on top and place the heaviest possible pressure. We leave the cabbage to ferment in a place with above-zero temperatures for several days.

Step 6. After two days, foam appears on the surface. This suggests that it is time to remove the pressure and make several punctures with any sharp object. Then we return the plate with pressure to its place and leave the cabbage for another day.

Step 7. At this point the cooking process can be considered complete. All that remains is to place the finished cabbage in sterilized jars and put it in a place intended for storing rolls.

Step 8. And the most impatient ones can set aside some cabbage for testing, so as not to wait for a special occasion or winter.

Enjoy your meal!

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Cabbage with horseradish, carrots and apples

Cabbage with horseradish, carrots and apples has an unusual taste, quite piquant. It will appeal to lovers of unusual dishes. If you want to try something new, this recipe is just for you.

We will need:

ten kilograms of cabbage;
100 grams of horseradish roots;
half a kilo of carrots;
800 grams of apples;
100 grams of cranberries.

This cabbage is prepared in a hot way:

We carefully clean the cabbage from rotten and bad leaves, then wash it. We remove the stalks.
Cut the heads of cabbage into two equal parts.
We cut the cabbage finely or into strips.
Salt the cabbage well, mash and press with your hands to release the juice.
Grate the carrots and mix with cabbage.
Preparing a container for cabbage. A barrel is best for such volumes, but you can also use a jar (don't forget about sterilization!). Place cabbage leaves at the bottom of the container, then make a layer of cabbage and carrots. We put horseradish roots there too.
Place chopped apples and cranberries on the resulting layer. If you wish, you can place several halves of heads of cabbage in the middle of the barrel.
Having filled the container to the top with hot brine, cover the top with gauze and place the load.
Fermentation takes about four days, then brine will appear above the load. After this, you need to pierce the cabbage so that the juice escapes. Covering the container with a lid, lighten the load and store it in a cool place. This cabbage is infused for two weeks, after which you can eat it.

More deliciousness:

Provencal cabbage: a classic winter appetizer - recipes for a 3-liter jar

The result is sauerkraut that has an unusual taste, which, moreover, has a positive effect on health.

Sauerkraut in jars with an iron lid for long-term storage

Thanks to vinegar, the cooking process takes a minimum amount of time, while at the same time providing the cabbage with long-term storage.

Cooking time: 25 hours.

Cooking time: 24 hours

Servings – 10-15.

Ingredients:

White cabbage – 1 pc.
Carrots – 1 pc.
Granulated sugar – 1 tbsp.
Salt – 2 tbsp..
Water – 1 l.
Vinegar 9% – 2 tbsp.

The indicated proportions of water, sugar and salt are calculated for a 3-liter jar of cabbage.

Cooking process:

Step 1. Before proceeding to the main steps, let's prepare all the necessary ingredients that are needed in the cooking process.

Step 2. Let's start preparing the brine. Dissolve salt and sugar in about one liter of water.

Step 3. Place the liquid on low heat, bring to a boil, pour in vinegar and leave to cool.

Step 4. While the brine is preparing, don’t waste time and chop the vegetables. Shred the cabbage using a knife, and grate the carrots on a coarse grater.

Step 5. Fill a 3-liter jar with chopped vegetables, placing them to the top.

Step 6. Then pour chilled brine into the filled jar and leave the cabbage to ferment for several days, periodically piercing it to release gases. Then we screw it on with an iron lid and put it in the refrigerator or on the balcony for storage.

We wish you bon appetit!

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Delicious recipe with honey and pepper

An unusual combination of flavors is obtained by cooking cabbage with honey and pepper. This dish, by the way, is good for the immune system, because it contains honey.

More deliciousness:

Favorite tomatoes with garlic for the winter: family recipes for 1 liter and 3 liter jars

To please your household with delicious pickles, you will need:

ten kilograms of cabbage;
two kilograms of red sweet pepper;
hot pepper pod;
200 grams of honey;
liter of water;
180 grams of salt.

Step-by-step recommendations:

Wash the cabbage, remove the withered leaves, cut off the stalk.
Cut it into large pieces.
We also chop the sweet pepper coarsely.
Mix these vegetables with salt, throw in a pod of hot pepper.
Boil water and dilute honey in it. When the latter is completely dissolved, pour the liquid into a container with cabbage and pepper. We put a weight on top and put it in the cold for a few days. Then cover the cabbage with a lid. It should be stored either in the refrigerator or in another cool place.

The taste is piquant, spicy-hot, with notes of sweetness. The taste is very interesting, so try making this cabbage with honey and pepper at home.

Fragrant sauerkraut with caraway seeds in 3-liter jars for the winter

Cumin seeds are very refreshing to any dish and make it a little sweeter without adding harmful sweeteners.

Cooking time: 3-5 days 80 minutes.

Cooking time: 3-5 days.

Servings – 20-25.

Ingredients:

White cabbage – 3000 gr.
Carrots – 200 gr.
Salt – 75-80 gr.
Cumin – 2 tbsp.

Cooking process:

Step 1. First, prepare the necessary ingredients. To do this, cut the head of cabbage into several parts, cut out the stalk and then chop the cabbage randomly. Following the cabbage, we begin chopping the carrots using a coarse grater.

Step 2. Add salt and cumin to the vegetables. After that, carefully grind all the components with your hands until the juice appears.

Step 3. Place the softened cabbage in a deep pan and compact it using some object.

Step 4. Place a weight on top of the cabbage in the form of a three-liter jar of water.

Step 5. And cover the contents with a towel. We leave the cabbage to ferment for 3-5 days at room temperature, while piercing it several times a day with any sharp object.

Step 6. After this time, check the readiness of the cabbage and place it in prepared jars. We store it like any other seams in a cool, dark place.

We wish you bon appetit!

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Crispy pickled cabbage

It has a rich aroma of bell pepper and a spicy taste.

Ingredients:

bell pepper – 5 pcs.;
vegetable oil – 5 tbsp;
small head of cabbage – 1 kg;
carrots – 4 pcs.;
garlic cloves – 3 pcs.;
salt – 1.5 tbsp;
sugar – 6 tbsp;
table vinegar - 6 tbsp;
water – 1 glass.

Cooking method:

Cut the head of cabbage into pieces, carrots into slices.
Separate the bell pepper from the seeds; multi-colored peppers look more beautiful, cut into strips.
Place bay leaves, dill umbrellas, garlic and peppercorns at the bottom of the jars. Arrange the vegetables, compacting them.
Leave 1 cm from the top of the container.
Add spices to water, add oil and boil for 2 minutes. Pour in vinegar; as soon as the brine begins to boil, remove from heat. Fill the jars.
Wrap it in a fur coat and turn it over. Cool.

Pickling cabbage with beets and horseradish

Another option for preparing a spicy cabbage snack in layers for the winter involves using the following ingredients:

Cabbage – 3.5 kg
Beetroot – 0.5 kg
Water – 2 l
Granulated sugar, salt - ½ tbsp.
Laurel leaves – 5 pcs.
Carnation inflorescences – 4 pcs.
Black peppercorns – 7 pcs.
Garlic cloves – 4 pcs.
Horseradish root – 2 pcs.

Cabbage with beets

Cut the head of cabbage into large pieces.
Peel the beets and chop into small pieces.
Pass the garlic cloves through a press.
Dissolve salt and granulated sugar in water. Add spices to the liquid. Boil the solution, cool to room temperature.
Grind the horseradish root in a meat grinder.

Attention! To avoid eye irritation, you should attach a plastic bag to the device nozzle into which the crushed component will be rolled.

Combine all the vegetables in a bowl, press down with a plate and place a weight on top.
Place the workpiece in a cool place for two days, after which it can be served.

Cabbage with dill seeds

The spicy taste and rich aroma of the dish will create an additional appetite.

Ingredients:

head of cabbage – 10 kg;
dill – 3 tbsp;
salt – 150 g;
carrots -1 kg.

Cooking method:

Chop the head of cabbage. Place some in a saucepan, add seeds and a little coarse salt.
Place a layer of grated carrots.
Mash the vegetables. Fill in layers and continue to knead.
Tamp until juice is released from all vegetables.
Place a plate and press down.

Ferment for up to 5 days at warm room temperature.

Note! You need to release the gas and pierce the mixture of vegetables with a stick. Transfer the sauerkraut into clean, sterilized jars and close.