Sauerkraut in 3-liter jars

In winter, this recipe for sauerkraut is very useful for the housewives: it is prepared as simply and straightforwardly in 3-liter cans, with the cabbage being very delicious and

Sauerkraut in 3-liter jars
Sauerkraut in 3-liter jars
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Time: 
480 min.
Portions: 
10 pers.
Complexity: 
Easily
Type of kitchen: 
Cooking method : 
Suitable for: 
Lunch
Snacking
Dinner
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Ingredients

For each 3-liter jar:

  • 2 kg of white cabbage
  • 2 carrots
  • 4 bay leaves
  • several peas of black and / or fragrant pepper

Brine for sauerkraut:

  • 1,5 l clean water
  • 2 tablespoons salt
  • 2 tbsp. sugar

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Recipe for cooking at home

  1. Brine water for the brine, add salt with sugar and stir until completely dissolved. Three-liter cans must be thoroughly washed and rinsed with boiling water. & Nbsp;
  2. Peel the cabbage from the lower leaves and shred as thinly as possible. Carrots clean and grate. Combine cabbage and carrots in one bowl and mix.
  3. Tightly spread the resulting salad over clean jars, laying laurel leaves and peas of pepper between the layers of cabbage. Fill the contents of the jars with a brine to the very neck, cover the jars with a bandage or gauze, folded in 4 layers or with a light cloth. Put each jar on the plate, since the brine will emit brine from the neck . Leave sauerkraut for 2-3 days at room temperature (ideally – 20C). It is advisable to tamp the cabbage into the brine and pierce it to the bottom with a wooden stick (to allow gas) every day.
  4. After the specified time, you can close the cans with capron lids and put it in the refrigerator for storage. & nbsp;
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