Sauerkraut in a jar according to step by step 🥫 recipe with photo

Kitchen appliances and utensils

shredder;
bank;
tablespoon;
deep capacity.

Ingredients

Cabbage - 2-2.5 kg
Carrots - 1 pc.
Salt - 2 tbsp. l
Bay leaf - 2-3 pcs.
Black pepper peas - 5-6 pcs.
Allspice black pepper - 5-6 pcs.

Step cooking

For this recipe you need to choose solid winter varieties of cabbage. Then sauerkraut is crispy and juicy. Next cabbage needs to be chopped. The easiest way to do this is with a large shredder, but if you don’t have one, you can use small manual shredders, or even cut the cabbage by hand with a knife. The beauty of using a shredder is that the cabbage is uniformly thin, does not lose its juiciness and is evenly fermented. Please note that it is advisable not to cut the dense stems of the stalks near the head of the cabbage, as they can be bitter in fermented form and pass this bitterness to the cabbage. So that the cabbage leaves do not fly apart, you need to chop the cabbage forward.
Next, peel 1 small carrot from the skin and rub it on a coarse grater. If you like snow-white cabbage, then you need to add less carrots, since it is it that gives the cabbage a color. If vitamins and minerals contained in carrots are more important to you, then you can take a bigger carrot.
Next, sprinkle shredded cabbage with salt. For 2.5 kg of cabbage, which should fit in a three-liter jar, you need about 2 tbsp. l salt. But it is better to first add less salt, try, and if necessary, add salt.
Mix the cabbage thoroughly and slightly crush it. Next, add a little black peppercorns and black allspice to the cabbage.
Then we begin to put chopped cabbage in a jar. The moment you put the cabbage in a jar, it should already be juicy. If the cabbage is too dry, it needs to be wrinkled. We also put several leaves of bay leaf in a jar, trying to keep it somewhere inside the cabbage.
We put the filled jar into a deep container. This is necessary because the cabbage will begin to secrete juice, and if the can is filled to the top, this juice can spill out of the can.
Next, pierce the cabbage with a wooden stick in several places. It is necessary to pierce the cabbage every day, since the fermentation processes will begin at the bottom, and it is necessary to release the gases that are formed, otherwise the cabbage will turn out to be bitter.
After the juice in the jar has risen, you need to try it, and if necessary, add a little salt on top. Mixing is not necessary, as the salt itself will dissolve in the cabbage juice. Periodically, you need to try cabbage. As soon as you feel that the cabbage is fermented, it must be removed in a cool place. Enjoy your meal.

Video recipe

After watching this video, you will learn how to quickly and easily cook sauerkraut in a jar without sugar and vinegar according to an old recipe. The author tells in detail what is required for this. It also shares several secrets on how to ferment cabbage so that it turns out to be tasty and juicy.

So, now you know how to ferment cabbage at home. Do you like sauerkraut? Do you use it as a filling for baking? Or maybe you eat as an addition to the side dish? Did you like our recipe? Share your impressions in the comments.