Sauerkraut in a Jar
by Editorial Staff
The cabbage prepared according to this recipe turns out to be crispy, juicy, and sweet and sour in taste. We need 3 days to prepare sauerkraut.
Ingredients
For a can with a volume of 3 liters:
- White cabbage – 3 kg
- Carrots – 2 pcs.
- Water – 1.5 liters.
- Salt – 2 tbsp
- Sugar – 2 tbsp
- Bay leaf – 2 pcs.
- Allspice peas – 4 pcs.
Directions
- Before preparing the sauerkraut in a jar, we prepare the necessary ingredients. You need to choose autumn cabbage varieties. It should be flattened, white, juicy, sweetish in taste, with fleshy leaves. We wash and sterilize three-liter jars.
- We chop or shred cabbage in any convenient way, you can use a special knife for shredding cabbage.
- My carrots, rub on a coarse grater.
- We mix cabbage with carrots but don’t wrinkle.
- Put bay leaf and peppercorns on the bottom of a clean sterile jar. We put the cabbage. There is no need to tamp – the cabbage should lie down freely to the shoulders of the jar.
- Then we dilute the salt in cold boiled water. Fill jars of cabbage with brine so that the water is 4-6 cm higher than the cabbage level.
- We cover the jars with gauze and put them in an enamel plate or bowl, as the juice can “run away” from the jar as it gets sour.
- We leave the jars of cabbage in the kitchen for three days. After a day, you need to pierce the cabbage with a wooden stick several times to the bottom in order to release the gas formed as a result of fermentation. This should be done every day, and the released juice is poured back into the jar. By the end of fermentation, the brine becomes light.
- On day 4, drain the brine from the jar, dissolve the sugar in it and pour it back into the cabbage.
- After 2 hours, close the jar with a plastic lid and put it in a cool place, preferably in the refrigerator. You need to make sure that the cabbage is in the brine all the time.
- Sauerkraut in a jar is ready.
Bon Appetit!
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