Crispy sauerkraut recipe for a 3 liter jar - 5 delicious recipes with photos step by step

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Prepared by: Olga Matvey

02/04/2017 Preparation time: 2 days. 9 hours 0 minutes

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This is an old folk recipe according to which our ancestors fermented cabbage. It turns out tasty and healthy, because the cabbage is fermented in its own juice. An indispensable recipe for the winter menu.

The benefits of sauerkraut

This product is a real storehouse of vitamins and nutrients that help the body resist diseases:

  1. Normalizes the condition of the gastrointestinal tract;
  2. Relieves painful symptoms of ulcerative colitis;
  3. Helps improve immunity;
  4. It is considered one of the effective remedies for the treatment of acute respiratory viral infections and other viral diseases;
  5. Benefits the body for weight loss by burning fat;
  6. Normalizes the state of the nervous system;
  7. Prevents the development of oncology;
  8. Strengthens blood vessels;
  9. Reduces cholesterol levels;
  10. Helps strengthen bones;
  11. Supports visual acuity.

However, when using this product, it is important to remember that it is not equally beneficial for all people. If a person has problems with the stomach and intestines, then this dish should be avoided. The fact is that the white cabbage beauty increases the level of acidity. It is also undesirable to introduce sauerkraut into the diet of patients with kidney diseases. Hypertensive patients should also enjoy this snack with caution. Sodium, which is very high in cabbage, retains moisture, and this negatively affects the general condition of a person suffering from high blood pressure.

Reasonable consumption of cabbage, in small portions, will only bring benefits.

What vitamins are in homemade sauerkraut?

100 grams of product contains a lot of carbohydrates - 4.28 g, proteins - 0.91 g and fats - 0.14 g. There is also ash - 2.15 g, fiber - 2.9 g, sugar - 1.8 g, water – 92.52 g.

Pickled white cabbage contains many vitamins:

  1. Vitamin B9 – 24 mcg,
  2. C – 14.7 mg,
  3. B4 – 10.4 mg,
  4. K – 13 mcg,
  5. Beta-carotene – 8 mcg,
  6. Alpha-carotene – 5 mcg,
  7. Vitamin A – 1 mcg,
  8. B 3 – 0.1 mg,
  9. B 5 – 0.1 mg,
  10. E – 0.1 mg,
  11. At 6 – 0.1 mg.

There are also many macro- and microelements:

  • Sodium – 661 ​​mg,
  • Potassium – 170 mg,
  • Calcium – 30 mg,
  • Phosphorus – 20 mg,
  • Magnesium – 13 mg,
  • Fluoride – 7 mg,
  • Selenium – 0.6 mg,
  • Zinc – 0.2 mg,
  • Manganese – 0.2 mg,
  • Copper – 0.1 mg.

The calorie content of sauerkraut per 100 grams is 19 kcal.

Sauerkraut for weight loss: can you eat it?

Yes friends! You can eat fermented cabbage while losing weight. And at the same time you will only lose excess fat. The dish has low calorie content: only 19 kcal per 100 grams. But we make salad, as you know, with the addition of butter. And this component will add calories.

Some people will now think: I will eat a snack without butter, then I will definitely lose weight. But I don't advise you to do this. Because sauerkraut contains a lot of fat-soluble vitamins that simply will not be absorbed without dressing. Therefore, we definitely add oil, but in the amount of 1 tsp. per serving. Moreover, it is better to take flaxseed or cold-pressed olive oil.

The vegetable contains a lot of fiber, which gives you a feeling of fullness, removes harmful compounds from the body and fights constipation. That is, it will help cleanse your intestines. This is exactly where you need to start losing weight. It’s just better to ferment cabbage without salt, with dill seeds, if you want to include it in your diet for weight loss.

Cabbage, Cauliflower Post Series:
Part 1 - Sauerkraut Crispy Cabbage. Part 2 - Delicious crispy sauerkraut in brine ... Part 17 - Korean Kimchi: 8 spicy recipes Part 18 - Korean cabbage Part 19 - Crispy sauerkraut - 12 classic and delicious recipes for the winter Part 20 - Pickled cabbage "Provencal" with apples Part 21 - Sauerkraut with apples and watermelons in a bucket for the winter

How to properly ferment cabbage for the winter

Experienced housewives, famous for their recipes, advise choosing wisely when choosing cabbage for pickling.

  1. You should choose only white cabbage varieties.
  2. The fork must have white leaves; any other greenish tint is unacceptable.
  3. The head of cabbage should be dense, and the leaves should have a characteristic crunch.
  4. To prepare, you should take simple coarse salt without additives; it is a little grayish in appearance.
  5. Correct proportions: per kilogram of vegetable – 25 grams of salt. No more, the white cabbage doesn’t like salt too much.
  6. The ideal container is wooden. But kneading works well in glass, ceramic, and enamel containers. It is prohibited to ferment in a metal container; oxidation occurs in this container, the product becomes hazardous to health and tasteless.
  7. Pierce the cabbage layers and stir only with wooden utensils.
  8. A wooden circle is used for oppression.
  9. Before cooking, all utensils and containers are treated with boiling water.
  10. To add a characteristic crunch to cabbage, many housewives add horseradish or carrots cut into strips.
  11. It is not stored in bulk containers in which the fermentation process took place. The product should be transferred to smaller containers and, sealed, placed in a cool place. The ideal temperature for storing delicious snacks is approximately 6 degrees Celsius.

Sauerkraut with dill and carrots: a classic recipe


forks, 200 grams of carrots, 2 tablespoons of dill seeds, salt.

How to cook:

Chop the head of cabbage so that the cabbage strips are not too thick and not too thin. Place the slices in a bowl and mash well until the juice appears. Grate the carrots coarsely. Combine with cabbage, add seeds, salt, depending on your taste preferences. Mix everything, mash, check to taste if there is enough salt. Rinse the jar with boiling water. Place all the cuttings into it, pressing down so that the vegetables lie very tightly. It is better to put vegetables on the “shoulders” of the jar; there is a need for space in the container for juice. Leave the dishes with cabbage for four days in a room at room temperature so that it ferments well. Periodically pierce with a wooden spatula or skewer. After the specified time, the containers are closed with lids, and the jars are put into the cold.

Daily cabbage in a three-liter jar

Sometimes home gatherings happen very unplanned, and the housewife does not have enough time to prepare pickling according to all the rules. For such force majeure situations, there is a lifesaver recipe, daily cabbage. The recipe is simple and the result is no worse than the traditional one. I'll tell you how to cook everything quickly and tasty.

What we'll take:

  • 2.5 kg finely chopped cabbage;
  • 200 g carrots (three per “Korean” grater);
  • 1 liter of spring or purified water;
  • 2 tbsp. l. with a heap of salt;
  • 6 tbsp. with a pile of sugar;
  • Half a cut glass of vegetable oil (we take unrefined);
  • Half a faceted glass of vinegar 9% (if vinegar is 3 or 6%, recalculate the amount);
  • 0.5 tsp. ground coriander seeds, dill, cumin;
  • 3 bay leaves;
  • 3 buds of cloves (dry spice);
  • 3 cloves garlic, minced.

Place the chopped vegetables and garlic in a bowl and rub with your hands until the juice appears. Fill the jar up to the shoulders, pour in the marinade, cover with a lid, and leave for a day.

For the marinade – boil water, dissolve salt and sugar in it, add spices, boil for 2-4 minutes, add vinegar and oil, let the marinade steep for 10 minutes.

After a day, our quick vegetable appetizer is ready to serve, and believe me, its taste is no worse than long-fermented cabbage.

Homemade sauerkraut without salt and sugar


2 forks, half a small head of garlic, 200 grams of carrots, cumin, red pepper - to taste.

How to cook:

Cut one fork into strips of medium width. Crush the garlic. Mix chopped cabbage with garlic and spices. Place in a bowl and fill with water. Put oppression. Leave for four days. Then drain the brine into a separate container. Take a second fork: chop. Coarsely grate the carrots. Combine both vegetables, place in a deep and spacious bowl, pour in the brine obtained from the first fork. By the way, the remaining cuttings from the brine need to be disposed of; they will not be needed. When the chopped vegetables are covered with brine, put pressure on top and leave for a couple of days. The fermentation process will be started: you just need to pierce the mixture with a wooden stick from time to time. The first two days the product is fermented at room temperature, but the next couple of days should be kept in a cool room. It is important to ensure that all the cuts are covered with brine, otherwise the product will not be as healthy and tasty.

With sugar and salt

  • Time: 3 days.
  • Number of servings: 15-20 persons.
  • Calorie content of the dish: 32 kcal/100 g.
  • Purpose: snack.
  • Cuisine: Russian.
  • Difficulty: medium.

The following recipe for sauerkraut in a jar includes a minimal amount of ingredients. With the help of salt and sugar, you can ferment and turn ordinary white cabbage into a delicious and healthy treat. For the dish, choose late or medium-ripened fork, the leaves of which are dense and crispy and have a slightly sweet taste. Also use sweet carrots with a bright orange color. Follow the detailed instructions, even without a recipe with a photo you will get a perfect snack.

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  • cabbage – 2 kg;
  • carrot – 1 pc.;
  • clean water – 1.5 l;
  • salt – 1 tbsp. l.;
  • granulated sugar - 2 tbsp. l.

Cooking method:

  1. Finely chop the cabbage leaves into strips and grate the carrots using a coarse grater.
  2. Combine the ingredients and pack the mixture tightly into the jar.
  3. In a separate container, cook the marinade from water, salt and sugar. Let the liquid boil, cool to room temperature.
  4. Pour the marinade over the contents of the jars.
  5. Cover the top of the container with a lid and leave to ferment for 3 days in a warm place.
  6. Store the snack on the refrigerator shelf, covered.

Sauerkraut without sugar: homemade recipe in a saucepan

What to take:

head of cabbage, 2 pcs. medium-sized carrots, 70 g salt.

How to cook:

Chop the forks and grate the carrots coarsely. Mix the cuttings, add salt. Place the entire mass in a saucepan, pressing forcefully until the juice begins to appear. Press down the vegetables with a plate on which to place a weight. Remove the container for several days. Pierce it with a wooden spatula for a week, trying to reach the bottom. If you neglect this, the product will acquire an unpleasant bitterness. In a week the cabbage will ferment. It can be transferred from the pan to another container, convenient for storage in the refrigerator or cellar. After transferring the kneader to another container, fill it with brine and seal it.

With beets: an exquisite recipe in a 3-liter jar

What to take:

for a head of cabbage of 2.5 kilograms - a glass of cranberries, medium-sized beets, a tablespoon of salt and sugar, a liter of water.

How to cook:

Mix salt and sugar in water. Chop the head of cabbage into convenient small squares. Cut the beets into strips. Place some of the cabbage in a clean jar, then some beets, then white cabbage again, then beets again. And so on until the container is full. Press down the vegetables well. Pour brine into the jar. Leave the container for three days, periodically pierce the contents to release gases. Then the container is put into the cold.

Sauerkraut - classic recipe with brine for a 3 liter jar

In order to make a 3-liter jar of sauerkraut, we will need forks of fresh cabbage weighing approximately 2.5 kg. The simplest classic and no-nonsense recipe for sauerkraut.


  • cabbage - 1 head weighing 2.5 kg
  • carrots - 3-4 pcs.
  • salt - 2 tbsp. l.
  • sugar - 2 tbsp. l.
  • water - 0.5 liters (approximately)
  1. Shred cabbage using any of the following methods. It’s convenient to have a special grater for this, or you can simply cut it into thin strips using a knife. Place the cabbage in a deep bowl.

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

3. Simply mix both of these ingredients with your hands. Moreover, the cabbage should not be squeezed, otherwise it may become soft.

4. Take a clean 3-liter jar and put the cabbage and carrots into it, lightly compacting it. Fill the entire jar. Add salt and sugar on top of the cabbage with a spoon.

5. Cabbage must be fermented in brine. Simply fill the cabbage with cold, unboiled water (not chlorinated) up to the very neck of the jar.

The brine must cover the entire cabbage. If the amount of brine decreases, simply add water

6. We pierce the cabbage in several places with a wooden stick so that the gases accumulated during fermentation escape. During fermentation, it is advisable to pierce the cabbage with a wooden stick at least once a day.

During fermentation, the amount of brine will increase and it will flow out of the jar, so be sure to place the jar of cabbage in a basin or any other container.

7. Cover the jar with cabbage with gauze and make sure that the brine covers all the cabbage. Cabbage should stand at room temperature for 2-3 days. After this, you can close it with a lid and put it in the refrigerator for storage.

A very tasty recipe for sauerkraut pieces in jars


For one forkful of white cabbage you need to take a tablespoon of salt and the same amount of sugar, an aspirin tablet and black pepper, bay leaf, allspice to taste.

How to cook:

Cut the forks into squares. Put aspirin, bay leaf, one and the other peppers in a jar, and then cabbage leaves. Add sugar and salt. Pour boiling water into the jar. Seal the jar. When the boiling liquid saturates the leaves, there will be free space at the neck of the jar. Uncork the jar and add boiling water. Close again.

Crispy and juicy instant cabbage in jars

This recipe comes in handy because we put the cabbage straight into jars and it ferments right in them. It doesn’t take time to re-arrange, which is certainly very convenient.

During fermentation, the jars must be placed in some suitable bowls. Because the strongly released juice will flow out of the containers.

We will need:

  • Cabbage fork - three kilos
  • Carrot - one big
  • Lavrushka - six pieces
  • Black pepper - 10 peas
  • Pickling salt - to taste


1. I remove the stalks from the heads of cabbage and chop the leaves randomly. Next I pass the carrots through a grater. If you have a shredding device, it will be much easier to cope with this task. I add all the spices and salt to this mixture to taste.

2. Now I mix and knead it all together.

You need to mash well so that the salt saturates all the chopped vegetables.

3. I compact it into three-liter jars, so tightly that the juice begins to be squeezed out closer to the neck. It will start pouring out of the top, but this is not terrible, but very good. I boldly continue to crush it under the neck. To avoid flooding the table or floor, place a deep plate or basin.

4. I cover the jar with gauze or a cabbage leaf and leave it in the room for two to three days. Periodically I will pierce this mass with a sharpened stick or a long knife. This is necessary so that bitterness and gas come out. And the more often you do this, the better. If you don’t have time, then at least in the morning and evening.

4. While the fermentation process is going on, I pour out the resulting liquid that flows into the basin. And on the third day I try my work. If the taste suits you, it means it has already fermented.

Be sure to crush the top layer and drain the excess liquid. The juice will continue to be released even under the lid.

We close the finished products and put them in bins. If you are not satisfied with the taste and feel that it is still damp, then leave it to ferment for another day.

With cranberries: an original recipe for cooking in a bucket


for a couple of forks with a total weight of 5 kilograms you will need carrots - a couple of medium-sized ones, a glass of cranberries, 4 tablespoons of salt.

How to cook:

Remove the top layer from the head of cabbage and remove the stalk. Chop the leaves finely. Slice the carrots using a large-hole grater. Mix vegetables, adding salt. Mash well until the salt melts and the juice appears. Place whole cabbage leaves in the bottom of the bucket. Place 1/4 of the chopped and mashed vegetables on them and compact them. 1/3 of the cranberries is poured onto this layer. Next comes the second layer of cabbage with carrots. The berries are poured in again, now half of the remaining ones. The third layer of cabbage with carrots and cranberries again. The last layer is cabbage and carrots. Place a wooden circle with pressure on the mass and leave it to ferment. The mixture should infuse for about 5-8 days. Periodically you need to remove the pressure and pierce the mixture, trying to reach the bottom of the bucket with a wooden spatula. When foam forms at the top, this indicates proper leavening. When the leaves acquire a yellowish tint, the dish is ready.

Crispy sauerkraut in a barrel


several forks with a total weight of 25 kilograms, 2 kilograms of carrots, salt, dry dill umbrellas, black peppercorns - 50 grams, a pack of bay leaves.

How to cook:

Finely chop the head of cabbage. Also finely chop the carrots. Place polyethylene in a wooden barrel scalded with boiling water and attach it to the edges. In a trough, mix carrots, cabbage, salt, dill and pepper. There is no need to pour out all the salt. You should add it gradually, keeping in mind that for ten kilograms of cabbage you need about seven-plus tablespoons of salt. When all the salt is mixed in, juice will appear. Place whole cabbage leaves in a barrel and the shredded mass on them.

Mash well to get the juice on top. There is oppression from above: a breathable fabric is placed on a wooden circle, and a weight is placed on top. First, the barrel is placed in a room where the temperature is approximately 18 degrees Celsius. Then the container needs to be transferred to the cold. The snack is ready in a week. Throughout this period, you need to pierce the cabbage mass.

With apples: a simple, delicious recipe


forks of cabbage weighing two kilograms, 30 grams of salt, a couple of small carrots, several medium-sized sweet and sour apples.

How to cook:

Chop forks, grate carrots, wash apples. Mix vegetables with salt and understand. Place the whole apples at the bottom of the container, without cutting them, and cover with the cabbage-carrot mixture. Cover with a lid and leave at room temperature for 4 days. While fermenting, periodically pierce the mass. After 4 days, refrigerate.

Sauerkraut with horseradish: my grandmother's recipe


a small head of cabbage, one small carrot, a heaped tablespoon of salt, several black peppercorns, 4.5 tablespoons of water, 50 grams of horseradish.

Cooking method:

Chop the head of cabbage and chop the carrots finely. Chop horseradish. Mix all the vegetables, season with pepper, add bay leaf. Prepare the brine by boiling water with salt. Place vegetables in a bowl and add brine. Leave the container in the dark and warm for a couple of days, then mix all the vegetables thoroughly, adding sugar - just a little, to taste, and put it away again, now in a cool place. Another day will pass, and the snack needs to be transferred to jars in which it will be stored all winter. Seal the jars.

Classic recipe

  • Time: 4 days.
  • Number of servings: 15-20 persons.
  • Calorie content of the dish: 26 kcal/100 g.
  • Purpose: snack.
  • Cuisine: Russian.
  • Difficulty: medium.

In an apartment where there is no room for wooden tubs and barrels, it is convenient to ferment vegetables using recipes for jars. After the fermentation process, the treat is stored on the refrigerator shelf. The classic fermentation recipe involves using only salt and a couple of pinches of spices. Fermentation is carried out in its own juice, without adding water. The finished product is eaten as an independent treat or added to salads, and hot dishes are also prepared based on it.


  • cabbage head – 2 kg;
  • bay leaf – 2 pcs.;
  • black peppercorns – 7-8 pcs.;
  • carrots – 1 pc.;
  • salt – 20 g.

Cooking method:

  1. Grate peeled medium-sized carrots.
  2. Finely chop the cabbage head.
  3. In a large container, mash the chopped vegetables with salt. Add bay leaves broken in half.
  4. Pour the mixture into the jars, leaving room for the juice to escape.
  5. Place the container on a deep tray and keep warm for 48-72 hours.
  6. Every 12 hours, pierce the product with a wooden stick to remove gas formations.
  7. When a foam cap stops appearing on the surface and the liquid does not become cloudy, cover the container with a lid and refrigerate.
  8. A day later, the appetizer is ready to serve.

Georgian sauerkraut


forks weighing 3 kilograms, medium beets, 300 grams of celery root, hot red pepper, two heads of garlic, a package of bay leaves, 2 tablespoons of salt, a liter of water.

How to cook:

Fork, removing the stalk, cut into medium shares. The beets should be cut into slices two centimeters thick. Chop the celery root into small pieces. Place celery, bay pepper, and garlic, disassembled into cloves, into the bottom of the bowl. Place cabbage on top, beets on it, then celery, garlic and bay leaf again, then white cabbage again, then beets, then garlic, bay leaf and celery, so several layers. Boil a brine from water and salt, pour into a container with vegetables. Put oppression. Keep the mixture in this state for three days at room temperature. Then they are put away in the cold. After seven days, you can package the snack in jars and put it in the refrigerator.

It’s very tasty to ferment cabbage in a jar in large pieces.

Some people do not like finely shredded cabbage, but fermented cabbage in large pieces. Our neighbor in the country, a big fan of various preparations of vegetables for the winter, talked about how he salts this vegetable in coarsely chopped pieces.

By the way, as a neighbor claims, this is the simplest and easiest way to prepare sauerkraut. Cabbage is perfectly preserved until spring and remains snow-white, juicy and crispy. I liked the treat so much that I decided to introduce you to its recipe.

Let's take for the recipe:


1. A neighbor pays important attention to the quality of cabbage for pickling and gives preference to the Slava variety - juicy, snow-white, crispy.

It is recommended to cut it when the heads of cabbage are affected by the first frost. It becomes sweeter and ferments more actively.

2. Cut into pieces measuring from 4 to 6 cm and fill a two or three-liter jar with it.

3. Several times as it is filled, compact the workpiece with a masher and pour cold well water into the jar. If there is none, then bottled from the store.

4. Place 2 heaped tablespoons of coarse salt on top. And nothing else - no sugar, no carrots, no pepper, no bay leaf.

5. Now simply close the jar with a plastic lid and place it in the cellar or refrigerator. The fermentation process is going on, but very slowly. After two weeks, the neighbor checks the jars. Juice may leak and the top of the cabbage will be dry. Then you need to make a new salt solution (90 grams of salt per 1 liter of water) and add, if necessary, to some jars. By the end of the month, fermentation ends, you need to check the jars again and everything is ready. We help ourselves, we treat our friends, we share the recipe.

According to this simple recipe, sauerkraut can be eaten as a regular appetizer, served with any main course, or used in the preparation of any salads. Well then! The recipe is interesting and not at all labor intensive. Worth a try!

Where is sauerkraut stored so that it remains crispy and does not over-acidify?

In order for a tasty and healthy dish to be stored longer, you need to follow the rules:

  1. Ideal temperature is +4 degrees. At this temperature, the snack will be stored for almost five months. If the temperature is higher, the shelf life is reduced.
  2. Sterilized dishes are the key to long-term storage of the product. If the jars have been “bathed” with boiling water or “steamed” in the oven, then in such containers the product is not at risk of pathogenic microflora.
  3. It is good to store in a tub, but the barrel should be placed in a cold place, for example, a cellar, where the temperature is above zero, but below 4-3 degrees Celsius.
  4. The fermented snack can be stored in the depths of the refrigerator for a month and a half; the main thing is to place it in containers with airtight lids.
  5. To keep the snack longer, the vegetables in the container must be completely covered with brine.
  6. The secret of experienced owners is to add sugar so that the snack does not ferment too much.
  7. Another way to stop the fermentation process is to pour vegetable oil onto the surface.
  8. Sour cranberries, as a natural preservative, also prevent excess fermentation.
  9. Adding horseradish helps protect the snack from bacteria and also blocks the fermentation process.

If you use these secrets, which are passed down from grandmothers to granddaughters from generation to generation, you can ensure that the snack will be tasty and crispy.



Ask a Question

Sauerkraut is one of the favorite dishes of contemporaries. It is good as an independent snack, as well as a component in salads, soups, and side dishes. A storehouse of vitamins will help support the body during the winter season; the main thing is to store the sauerkraut correctly, avoiding excessive fermentation. Health to you and your loved ones!

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