Classic sauerkraut in a jar

Step-by-step preparation

Cooking time: 3 day 1 hr

1. STEP 1

   

   How to make classic sauerkraut in a jar? Prepare the necessary ingredients. It is better to use late varieties of white cabbage for pickling; such cabbage should have dense, tight heads, without green spots on the leaves. Peel the cabbage from the top dirty, dry leaves and chop finely.

2. STEP 2

   

   Wash and peel the carrots. The color of the product depends on the method of cutting carrots. Carrots can be cut with a knife, grated on a Korean salad grater or on a regular grater. The finer the vegetable is chopped, the brighter the juice and, accordingly, the finished sauerkraut will be. I grated the carrots on a coarse grater.

3. STEP 3

   

   Mix cabbage and carrots in a deep container. To prepare sauerkraut, be sure to use enamel or glass containers. Add rock salt. With clean hands, rub the chopped vegetables with salt until the vegetables release juice and the salt has dissolved.

4. STEP 4

   

   You need to prepare jars for cabbage in advance. Wash them with soda, wash their lids and boil. Sterilize the jars using one of the convenient methods: in a water bath, in the microwave or in the oven. The latter method allows you to prepare a lot of dishes for preparations in a short time. Place the wet jars, neck down, on a wire rack in the oven and set the temperature to 150 degrees. Keep 0.5 liter jars in the oven for about 10 minutes.

5. STEP 5

   

   Place the cooked cabbage tightly in jars, pressing down each layer of vegetable slices with a spoon. Juice should immediately appear in the jar and completely cover the contents.

6. STEP 6

   

   Fill the jars not to the very top, so that there is space for the juice released from the vegetables. Cover the top of the cabbage jar with gauze or a lid to prevent dust from getting inside. To prevent juice from leaking onto the table during fermentation, place the jars in deep plates. Leave the cabbage to ferment at room temperature for three days.

7. STEP 7

   

   During this time, fermentation will begin in the jars of cabbage. Periodically you need to pierce the cabbage with a long-toothed fork so that the puncture goes all the way to the bottom of the dish and the gases accumulated in the cabbage escape, otherwise the taste of the preparation will be bitter. After three days, close the jars with tight lids and store them in a cool place until winter. Bon appetit!

Comments on the recipe

Snezhana

22.10.2023

4.9

I recommend my other cabbage recipe, it’s a little different from this one.

anvara

22.10.2023

5

Favorite pickle of all time! There is no need to invent anything - we cook everything like our grandmothers and their grandmothers before them. I love this recipe for its simplicity and recognizable taste! The only negative for me is the inconvenience of storage. You can’t cover the whole apartment with cans, because it will spoil. But I don’t have a cellar. Thank you for reminding me of a recipe from my childhood!

Pavel K.

22.10.2023

4.7

Thank you so much for a great and simple recipe! I salted cabbage for the first time in my life, I chose your recipe - everything turned out very tasty! Today I salted the second 3-liter jar, now we will salt it regularly!