Sauerkraut for the winter: 7 photo recipes in jars, a barrel with brine

Sauerkraut is a real storehouse of nutrients and vitamins during the cold season. It’s not for nothing that many housewives try to work hard in the kitchen in the summer so that they can enjoy delicious home-cooked cabbage in the winter. After all, it turns out much tastier and healthier than store-bought.

Sauerkraut is prepared in different ways and every housewife probably has her own secrets. We have collected the best recipes with photos that make the most delicious preparations for the winter. As for calorie content, on average 100 g contains approximately 28 kcal.

Sauerkraut for the winter in jars - photo recipe step by step

Sauerkraut contains many times more vitamins and nutrients than fresh vegetables. At the same time, the fermentation process is not at all complicated, the main thing is to follow the instructions exactly, then you will get a juicy and crispy preparation for the whole year.

For fermentation, you need to take only dense, late varieties of cabbage and use wooden or enamel dishes.

Your rating: ( 13 ratings, average: 5.00 out of 5)
Cooking time: 1 hour 0 minutes

Quantity: 1 serving

Ingredients

• White cabbage – 10 forks
• Carrots – 1.6 kg.
• Salt – 320 gr.
• Bay leaf – 5 pcs.
• Dill – 3 umbrellas

• Author : Admin
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• Publication date: October 3, 2016
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• Category: Vegetable caviar, lecho, adjika and much more.

Step-by-step recipe with photos for sauerkraut for the winter (in a barrel). Sauerkraut should be in every family, because... it is a storehouse of vitamins that will help our body cope with vitamin deficiency. On winter evenings, sauerkraut can be eaten as an independent dish, or you can cook from it: salads, borscht, pies and many other dishes. During the process of fermentation and ripening, enzymes and bacteria are formed in cabbage, which have a beneficial effect on our intestines.

How to cook sauerkraut for the winter in a pan or bucket

The method of fermenting cabbage in a pan or bucket does not require any special culinary skills. You can ferment it in large quantities and then roll it into three-liter jars. The main thing is to initially choose juicy cabbage and sweet carrots.

In this option, ready-made brine is added to the cabbage, which speeds up the time it sours.

Ingredients:

• Fresh cabbage – 2 pcs.;
• Carrots (medium) – 2 pcs.

For 2 liters of brine:

• Salt – 4 tbsp. l.;
• Granulated sugar – 2 tbsp. l.

Cooking method:

1. Using a special grater or knife, chop the cabbage head into thin strips. Place in a large container and grate the carrots there.

2. Squeeze the mixture with your hands and stir to release the juice. Then compact it well with a convenient object, for example a potato masher.

3. Dilute salt and sugar in cold water (2 liters), and then pour the marinade over the cabbage. Place a weight on top of the vegetable mass and leave it like that for 3-4 days. After this, squeeze the cabbage with your hands from the released juice and transfer it to the pan.

4. We wait 8-10 hours for the gases to come out and put it tightly in the jar. This sauerkraut can be stored in both a warm and cold place.

Pickling cabbage in large pieces

“It’s selling like hot cakes,” we can safely say about the spicy cabbage cooked in the style of Korean cuisine. That’s right, the demand for such treats is very high. They are good for hot dishes on their own; they are taken with you to a picnic for barbecue, but they are also very popular at home parties.

Today we are talking about how to salt cabbage in pieces or layers. Make the treat spicy or mild, color it with beets, or prepare a snack in a natural color. We will describe the preparation of small portions a little later, but for now we will practice how to salt cabbage in large pieces in larger volumes.

The composition of the brine does not change significantly, only quick salting methods are used less frequently. The container for salting is selected, first of all, based on the volume of the workpiece, although the general requirements for it remain unchanged.

The best containers for pickling cabbage are glass, wood, or, in extreme cases, enameled. Plastic dishes are also suitable, it is only important that the material is suitable for storing food. It is unacceptable to pickle cabbage pieces only in aluminum containers without special coatings.

The remaining requirements for containers are reduced to standard hygiene for food preparations. It should be washed clean and not emit any odors from previous preparations. It is highly advisable to steam the containers or at least scald them with boiling water before pickling the cabbage in pieces.

NOTE!

It is equally important to wash the dishes in which the cabbage will be pickled from the detergents themselves. Ideally, they will be natural or free of fragrances. The best, time-tested way to clean containers is to wash them with a solution of baking soda or mustard. At a minimum, do this after other means.

Salting cabbage in pieces in brine is the most common method of preparing such preparations. The fact is that the juice released from the pulp may not be enough to fill the space between the slices in the container, even with very dense packing. As a result, the top pieces will dry out and you will simply have to throw them away.

Let's study the listed principles using examples and first consider a method that allows you to salt cabbage in pieces in a saucepan with a minimum of aromatic and spicy additives. We use only salt, water, and some aromatic leaves from our own garden. They are also often sold in markets in the form of pickling kits.

We select heads of cabbage by color; milky-white cabbage is most suitable. If you get greenish forks, don’t be upset, but the taste of the pickles will be slightly different.

Before salting the cabbage in pieces, remove the top leaves from the heads of cabbage and sort them. We remove only those that are too dirty and sluggish; we will cover the inside of the container with the rest. First we cut the heads of cabbage large, we will remove the stalk, so evaluate what is more convenient for you to do:

• cut the fork along the stalk, then remove the seal and chop the soft part;
• immediately cut pieces of the desired size from the stalk;
• First, cut off the soft leaves from the stalk into large pieces, and then dissolve them in the required parts.

There is no fundamental difference in these methods, do as you find more convenient.

Before salting the cabbage into pieces, line the prepared containers tightly with cabbage leaves on the inside. We use only part, leaving them for the top layer. If you still decide to add spices to the brine, pour some of them (no more than a third) on top of the leaves at the bottom of the vessel.

Fill the container tightly with pieces of cabbage. Feel free to cut off smaller pieces from large parts; if you have nothing to fill the remaining space, the less brine you pour, the stronger the taste of the treat. Sprinkle currant or cherry leaves and, if you so decide, spices on top of the cabbage.

We calculate the brine from the following ratio: 600 grams of coarse salt should be dissolved in every 10 liters of clean water. It is permissible to slightly heat the water, although even without this the salt dissolves perfectly. Cover the cabbage pieces with the remaining leaves and fill the pan to the top with cold brine.

Salting cabbage in pieces according to the given recipe is designed for a temperature in the range of 16–22 degrees. Cover the top of the pickle with a clean cloth and press down with pressure. Fermentation time is about a week. Periodically collect foam from the surface without allowing it to dry out. We carefully pierce the thickness of the cabbage with a wooden knitting needle, releasing the gases collected in it.

Classic crispy sauerkraut for the winter in a barrel

Real sauerkraut according to the classic recipe, of course, is fermented in a barrel. Only late varieties of cabbage are suitable for harvesting. There is a significant advantage - all heads of cabbage that are not suitable for storage (damaged, too small) can be processed.

Ingredients:

• Cabbage – 10 kg;
• Carrots – 1 kg;
• Salt – 250 g;
• Sugar – 50 g;
• Black peppercorns – 15 g;
• Rye bread – 50 g.

How to prepare:

1. To begin, fill the oak barrels with warm water (40 degrees) and leave them like that overnight. Remove the top leaves from the cabbage fork and remove the stalk. Grind it using a food processor or with a knife, but not very finely. Chop the carrots into strips.

2. In a saucepan, mix one head of cabbage (chopped), a couple of carrot sticks, 2 tbsp. l. salt, 1 tsp. sugar, 3-5 black peppercorns. Place 50 g of rye bread and cabbage leaves at the bottom of an oak barrel.

3. Place the prepared cabbage in the barrel and crush it with your fist until the juice releases. Fill the container to the top and cover it with gauze folded in 2 layers. Then we put a wooden lid and bend it on top. Let the cabbage ferment for a couple of days at room temperature. Every day we pierce the cabbage with a fork to release carbon dioxide.

4. Then we take the barrel outside, where the temperature should be at least 8 degrees. We ferment the cabbage for another 3 days, not forgetting to pierce it every day. You can store sauerkraut in a barrel in the basement for at least the whole winter.

Secrets of successful cabbage starter

• For homemade pickling of cabbage for the winter in an oak barrel, you need to take the most common, coarse salt. Enriched with iodine is not suitable because it leads to softening of the product. Its quantity can be varied according to taste, but the most optimal proportion is 1 tbsp. (with a slide) for 1 kilo of shredded cabbage.
• If you add Antonovka apples to the barrel, the cabbage will become even more vigorous and aromatic. They can be laid (in layers) either whole or divided into quarters or large slices.
• Finely shredded cabbage can be layered with layers of coarsely chopped leaves or even small forks cut into quarters.

An indicator that our pickles are already ripe is the clarification of cabbage juice and the absence of gas emissions.
It is advisable to keep the finished product in the same container, not forgetting to ventilate occasionally, in the dark and cold. At a temperature of 0-4 o C, the cabbage delicacy will be stored until spring. Aromatic cabbage soup, a filling for homemade pies, a spicy stewed side dish for fried collards - none of these dishes can be prepared without tasty pickling. Your favorite sauerkraut, prepared in a barrel for the winter according to an old recipe, is a fertile topic for unbridled culinary imagination. But simply sprinkled with aromatic sunflower oil in the “company” of green onions, it is incomparable.

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Sauerkraut in a barrel for the winter is a pleasure. Even the process itself is interesting. You are lucky if you have an oak or linden barrel. If not, it doesn’t matter, now there are even cedar tubs on sale.

It especially makes sense to purchase an oak or other wooden barrel if you have a cold cellar. After all, then you can crunch on delicious sauerkraut in winter! Barrel cabbage is appropriate on the table at any time of the year.

Below is a classic home recipe for step-by-step preparation of sauerkraut in a barrel for the winter.

Delicious winter cabbage sauerkraut in brine

Cabbage sauerkraut in brine for the winter always turns out tasty and attractive in appearance. It is thanks to the brine that the appetizer remains juicy and does not dry out, and the carrots make it brighter. You can store in the refrigerator and ferment as needed.

Ingredients:

• Cabbage – 1 head;
• Carrots – 1 pc.;
• Black peppercorns – 12-14 pcs.;
• Bay leaf – 3 pcs.;
• For 1 liter of brine:
• Rock salt – 1 tbsp. l.;
• Sugar – 1 tbsp. l.

Cooking instructions:

1. Shred the cabbage head at your discretion. Grate the carrots on a coarse grater or cut into thin strips. Mix the products in one bowl. Add black peppercorns there.

2. We also put a bay leaf in a common bowl. Mix thoroughly and set aside.

3. Pour granulated sugar and salt into filtered or spring water and stir until the ingredients dissolve. Pour the brine into the cabbage, cover with a plate and place something heavy on it. Send to a warm place for 3-4 days.

4. Then drain the liquid, put the sauerkraut in a jar and fill it with marinade. Close with a nylon lid. When serving, squeeze the cabbage well, pour in sunflower oil and sprinkle onions on top.

Terms and conditions of storage

Salted cabbage must be stored in basements or cellars at a temperature of 0 to +5 °C. High humidity is undesirable.

You can place a small barrel with pickled vegetables in a cool closet in your apartment, where it is usually customary to store all fruit and vegetable preparations in jars for the winter.

Another option is the basement or subfloor of the house. You should prepare the room in advance: check the ventilation, find backup heat sources, treat the walls with antifungal compounds.

Installing a barrel with pickled cabbage must take into account the following recommendations:

• the location is chosen close to ventilation, since the fermentation process is accompanied by a specific smell;
• the container with salted cabbage should be positioned in such a way that you always have access to the barrel to remove foam and pierce the workpiece;
• the barrel must be placed on a wooden or brick stand, this will prevent the formation of a fungal mass and prevent rotting of the wooden walls.

The shelf life of vegetables pickled in a barrel depends on compliance with the rules for caring for the preparation, which includes: timely removal of foam, periodic replacement of canvas fabric for washing. With proper maintenance and compliance with the thermal regime, cabbage placed in a barrel in the fall may well complement the menu even in early spring.

Sauerkraut with carrots for the winter

One of the simplest and fastest recipes for making sauerkraut with carrots. This is a ready-made independent snack that will make any family dinner healthier.

Ingredients:

• Cabbage – 1 pc.;
• Carrots – 3 pcs.;
• Dried dill
• Cloves – 2-3 pcs.;
• Salt – 2 tbsp. l.

How to prepare:

1. Place sprigs of dried dill and cloves at the bottom of a three-liter jar. Spices will add piquancy and aroma to the appetizer. Cut the cabbage into two parts and three on a Korean carrot grater into a deep bowl.

2. Here we grate the carrots into long strips on a coarse grater. Add salt to the vegetables and mix, rubbing the mixture a little with your hands.

3. When the juice begins to release, put the cabbage in a jar. We compact the mixture tightly with our hands so that the juice covers it on top. Cover the jar with a nylon lid and leave for a couple of days in a warm place.

4. Then we put it in the refrigerator. After a week you can try. This preparation is perfect for preparing first and second courses, various salads.

How to pickle cabbage in layers

The next practical example is closer to where we started the story, namely sharp preparations. Our treat will turn out beautiful and appetizing, you just have to comply with all the conditions. Salting cabbage in large pieces in a cold way with hot spices is popular in the cuisines of different nations; let’s take a recipe from Caucasian cuisine, and we will lay it in layers, alternating with grated vegetables.

Ingredients:

• white cabbage – 5 kilograms;
• one medium-sized beet;
• head of garlic;
• a large bunch of juicy cilantro;
• a pair of celery and parsley roots;
• three large hot peppers, red.

In the brine we use:

• 5 liters of clean water;
• cinnamon stick;
• two dozen peppercorns;
• 5 bay leaves;
• a quarter kilo of salt.

Before pickling the cabbage in large pieces, prepare the brine. In water heated to a boil, stir, completely dissolving, coarse salt. We omit the spices and boil for about five minutes, then cool the mixture completely and strain it with layers of gauze.

We disassemble the cabbage from the outer leaves and place them on the bottom of the container selected for pickling. Chop the heads of cabbage coarsely, removing the stalk. Chop the greens, peppers with seeds, garlic and vegetables thinly. Place cabbage in a tub or bucket, layer with vegetables and herbs.

As in the previous recipe, before pickling the cabbage in pieces, cover it with whole leaves, pour in cold brine and press with pressure. After a week, the spicy cabbage will be ready; you can store it either in the same container in which you salted it or by transferring it to jars.

Bright, tasty and healthy - sauerkraut with beets for the winter

How to make sauerkraut even tastier and healthier? Of course, ferment it with beets for the winter. It will turn out not only tasty, but also very bright and incredibly healthy. This appetizer is ideal for meat and fish dishes.

Ingredients:

• Cabbage – 2.5 kg;
• Beets – 500 g;
• Sugar – 1 tbsp. l.;
• Salt – 3 tbsp. l.;
• Bay leaf – 6 pcs.;
• Allspice – 5 pcs.;
• Peppercorns – 10 pcs.;
• Water – 1 l.

How to prepare:

1. Cut the cabbage into medium-sized pieces and place in a saucepan. Cut the raw beets in half, and then each half into thin semicircles and place them in a common bowl.

2. We also put a bay leaf and two types of pepper here. We continue to fill the container, alternating layers. To make the brine, dissolve the required amount of salt and sugar in cold water.

3. Pour the prepared brine over the cabbage and put it under a press for 5 days. Stir every day. On day 6, the snack is ready. If necessary, transfer it to a container or jar and fill it with the released juice.

4. Bright raspberry cabbage with beets flies off the table very quickly. Even beets become much tastier in it. Therefore, we recommend making such preparations in large quantities.

Secrets of successful cabbage starter

• For homemade pickling of cabbage for the winter in an oak barrel, you need to take the most common, coarse salt. Enriched with iodine is not suitable because it leads to softening of the product. Its quantity can be varied according to taste, but the most optimal proportion is 1 tbsp. (with a slide) for 1 kilo of shredded cabbage.
• If you add Antonovka apples to the barrel, the cabbage will become even more vigorous and aromatic. They can be laid (in layers) either whole or divided into quarters or large slices.
• Finely shredded cabbage can be layered with layers of coarsely chopped leaves or even small forks cut into quarters.

An indicator that our pickles are already ripe is the clarification of cabbage juice and the absence of gas emissions. It is advisable to keep the finished product in the same container, not forgetting to ventilate occasionally, in the dark and cold. At a temperature of 0-4 o C, the cabbage delicacy will be stored until spring.

Aromatic cabbage soup, a filling for homemade pies, a spicy stewed side dish for fried collards - none of these dishes can be prepared without tasty pickling. Your favorite sauerkraut, prepared in a barrel for the winter according to an old recipe, is a fertile topic for unbridled culinary imagination. But simply sprinkled with aromatic sunflower oil in the “company” of green onions, it is incomparable!..

The definition of the word fermentation implies a biochemical method of canning.

. The basis for it is the formation of a natural preservative - lactic acid. This substance gradually accumulates during the fermentation period and permeates the products, giving them a special taste and aroma.

ATTENTION: In addition, lactic acid prevents the development of any foreign microflora. For comparison, this function during pickling is performed by vinegar, which prevents the development of other microorganisms in the product

During fermentation, the following physical and chemical processes occur:

• penetration of cell juice into the brine;
• diffusion of salt into the cell.

Sauerkraut for the winter with apples or cranberries

Sauerkraut with apples or cranberries is an incredibly tasty, crispy and healthy snack. Even a novice cook can handle its preparation - it’s so simple. The main thing is to keep the cabbage in the jar for at least four days, otherwise it will not have time to reach the desired state.

Ingredients:

• White cabbage – 5 kg;
• Carrots – 3-4 pcs.;
• Cranberries – 200 g;
• Green apple – 3 pcs.;
• Bay leaf;
• Black and allspice peppercorns;
• Carnation;
• Salt – 5 tbsp. l.;
• Sugar – 3 tbsp. l.

Cooking instructions:

1. We chop the cabbage into strips, and grate the carrots on a coarse grater, preferably in long strips. We peel the apples from seeds and membranes, and then cut them into slices.

2. Transfer the carrots in small portions to the cabbage, add salt and sugar. Mix well, rubbing with your hands. Place cabbage leaves, bay leaves, pepper and cloves at the bottom of a clean three-liter jar.

3. We pack the cabbage tightly into half the jar, apple slices and a handful of cranberries. Add spices and fill the jar to the top with the remaining vegetables. Cover the filled jars with a towel and leave them like that for a day.

4. Every other day, if necessary, pour warm boiled water into the jars so that the liquid is above the surface of the cabbage. Let it ferment for 3 days and pierce it with a skewer from time to time to release gases.

5. When the cabbage becomes sour enough, put it in a cool place. Relatives and guests will be absolutely delighted with such a chic snack.

Advice from experienced housewives

There is practically no accumulation of carbon dioxide in the barrel, which eliminates the need for frequent piercing of compacted cabbage. To pickle cabbage in an oak barrel, you need to remember some simple rules:

To prepare the dish you will need medium-sized heads of mid-late ripening cabbage

Important: you need to choose white cabbage varieties without green leaves of medium density. Loose and too dense forks are not suitable for pickling in a barrel. Before cooking, the container should be steamed twice: the first time to prepare the barrel, and the second time to disinfect it

After the first steaming with the stopper closed, pour cold water into the container for 15–20 minutes and leave for 2 days. The second time is steamed with a saline solution with the addition of juniper berries or washed with a soda solution. During the cooking process you will need pressure. It should also be steamed before use. The weight of the load must be up to 2 kg. The cabbage is covered with gauze and only then the weight is placed. You should know the installation rules. The bottom of the oak barrel is sprinkled with rye flour, cabbage leaves are laid on it, and then the stacking is carried out. There are two ways to do it: add chopped cabbage, salt, then carrots. Great-grandmothers used this method. The second method is traditional: the vegetables are ground and mixed by hand with the addition of salt, and then placed in a barrel. The top of the fermented cabbage is covered with leaves.

It is worth clarifying a few more points: the salt should be coarsely ground, not iodized. This is the only way to make cabbage crispy.

You can add apples, cranberries, beets, and lingonberries to the cabbage in a barrel. Additives are selected based on taste preferences. But they all add a piquant touch and add to the rich list of vitamins and minerals.

Experienced housewives agree that it is better to cut cabbage for pickling in a barrel with a knife into strips up to 0.5 cm wide and up to 10 cm long.

The stalk is not suitable for pickling, because it accumulates the maximum amount of residual mineral fertilizers. That's why they cut it out of the heads of cabbage.

You can add a special flavor to the dish using the following spices: cumin, cloves, black and allspice. For pickling whole heads of cabbage, prepare a brine: 400 g of salt per 10 liters of water. The spaces between the cabbage forks are filled with chopped carrots, sweet peppers, tomatoes, and beets.

To ensure that winter preparations retain their taste and benefits, we recommend following the advice of experienced housewives:

1. Cabbage is fermented in the fall - after harvesting. The first cabbage from the garden is the most delicious and juicy, and can be stored for a long time.
2. A clean stone or a three-liter jar of water is used as oppression.
3. To prepare the brine, use coarse rock salt; iodized salt is not suitable - it will make the vegetables soft.
4. When fermenting whole cabbage, make a cross-shaped cut on the head of cabbage so that the vegetable is salted evenly.
5. To make cabbage crunchy, soak it in cold water for 30 seconds before shredding.
6. To protect the preparations from mold, horseradish leaves scalded with boiling water are placed at the bottom of the barrel.