Recipes sauerkraut is one of the traditional and useful appetizers, a universal way to store the vegetable for a long time. The simplest recipe is rustic. It does not involve complex culinary manipulations, does not require special cooking skills and does not involve expensive products.

Today we will tell you how to properly ferment cabbage rustic, store it and use it.

Selection and preparation of the product for sourdough

To choose a quality white cabbage for sourdough, it is recommended to buy it in the fall, when late varieties ripen, suitable for sourdough for the winter. Early salad varieties have a green color, are not as dense as autumn cabbages, and do not lend themselves to souring due to the specific chemical composition. Summer cabbage is not crunchy and spoils from exposure to brine.

When buying forks, squeeze them in your hands – “proper” cabbages are not deformed. Inspect them for rotten or frosted leaves, whether there are no traces of insect pests. Kocherizka in suitable for starter for the winter white cabbage has a light color – any spots and rings on it indicate rotten processes inside the fork.

From the forks remove all green or missing leaves, wash off the dirt. From the sprouts that are sourced whole, cut off the protruding part of the pith.

recipes sauerkraut - 1
recipes sauerkraut – clean

How to ferment properly

The recipe for country-style sauerkraut does not involve the use of a large number of spices, fruits, vegetables or berries.


  • cabbage – 2 kg;
  • vegetable oil – 150 ml;
  • vinegar – 150 ml;
  • carrots – 2 pcs;
  • bay leaf – 3 pcs;
  • oregano pepper peas – 3 pieces;
  • sugar – 3 tbsp;
  • salt – 2 tbsp;
  • garlic – 6 cloves.


  1. Cabbage is shredded with a fine straw.
  2. Carrots are chopped on a coarse grater.
  3. Mix the vegetables.
  4. Add crushed garlic.
  5. Pour marinade, spread cabbage in containers.
  6. Marinate for 24 hours, sometimes stirring.


  • A pot of water is put on the fire.
  • Add salt, sugar, oil, pepper and bay leaf to the water.
  • After boiling add vinegar.
  • Stir.
recipes sauerkraut - How to ferment properly
recipes sauerkraut – How to ferment properly

Recipes sauerkraut variations

There are several variations of the recipe for cabbage sauerkraut, sauerkraut in the village style. They differ in ingredients, method of slicing and souring.


Cabbage is chopped rather than shredded, which uses not only a special tool but also a container. Contact with the cook’s hands during the cooking process is minimal, eliminating pathogenic bacteria.


  • cabbage – 4,5-5 kg;
  • medium-sized carrots – 1-2 pcs;
  • salt – to taste.


  1. White cabbage is cut into 8-10 large pieces.
  2. Put the vegetable in a container for chopping (for example, a wooden trough).
  3. Chop with a special spatula, avoiding contact with hands.
  4. The vegetable is salted, so that the crystals immediately react with the vegetable juice.
  5. Carrots are chopped with a coarse grater.
  6. The vegetables are mixed.
  7. Tamp the preparation into three-liter jars.
  8. Cover the container with gauze and leave in a warm place for 3-4 days.
  9. During all 3-4 days, pierce the cabbage with a long pointed stick and release gas from it.
recipes sauerkraut - Chopped
recipes sauerkraut – Chopped

With beets

Spicy cabbage of bright pink color is prepared with the addition of beets, giving the preparation not only color, but also a lot of useful substances: vitamins, sugars and minerals.


  • white cabbage – 1.3 kg;
  • beets – 450 g;
  • garlic – 6 cloves;
  • water – 1 liter;
  • allspice – 3 pcs;
  • cloves – 3 pcs;
  • bay leaf – 1 piece;
  • salt – 2 tbsp;
  • sugar – 150 g;
  • vegetable oil – 50 ml;
  • vinegar (9%) – 150 ml.


  1. Cabbage is cut into 8 pieces.
  2. Beets are cut into thin semicircles.
  3. Garlic cloves cut into two parts.
  4. At the bottom of the container tamp the first layer of cabbage, garlic and beets.
  5. The layers are repeated, filling the container to the top.
  6. In the water typed into a pot, add allspice, cloves, bay leaf, salt, sugar, vegetable oil, vinegar and bring to a boil.
  7. Pour boiling marinade over the vegetables.
  8. Cover with a lid and leave at room temperature for 24 hours.
  9. After the preparation is put in the refrigerator for another day, after which it can be eaten.

Rustic cabbage with hot peppers and herbs

Spicy cabbage with greens is an appetizer version of rustic cabbage, suitable for feasts with strong alcohol.


  • cabbage – 10 kg;
  • carrots – 500 g;
  • pepper (bitter) – 2 pods;
  • garlic – 4 heads;
  • sugar – 800 g;
  • salt – 400 g ;
  • water – 9 liters;
  • parsley greens – a bundle;
  • dill or cumin seeds – one pinch.


  1. Kocherichki remove.
  2. White cabbage cut into large pieces.
  3. Water is brought to a boil and dissolve salt in it.
  4. The vegetable is placed in an enamel container and pour the brine.
  5. Put under the oppression for 4 days.
  6. Take the cabbage out of the pot and finely chop (do not drain the brine from the container).
  7. Carrots are washed, peeled and chopped on a coarse grater.
  8. Garlic is peeled and passed through a garlic grinder.
  9. Pepper is washed and chopped.
  10. At the bottom of a clean container put cabbage, top evenly spread carrots, garlic, bitter pepper, a pinch of dill or cumin seeds and parsley.
  11. Brine from under the cabbage strain, boil and cool.
  12. Pour brine over cabbage.
  13. Leave for 2 days under a nest.
  14. Add sugar and stir.
  15. Spread into small containers.
  16. Store in the refrigerator.

How and with what to serve

White cabbage sauerkraut, sauerkraut in the village way, is widely used in Russian traditional cuisine. The preparation is stuffed with fish for baking, mixing the vegetable with caviar, it is put in pies and pies. Boiled vegetable is the basis for sour soups and tomato borscht. Cabbage is included in a number of recipes from game, pork and lamb, the sour flavor perfectly shades fatty varieties of meat.

The preparation is added to vegetable stews and salads of fresh vegetables, it is served as an independent appetizer, seasoned with fragrant oil and onion rings, decorated with berries, grapes, nuts, herbs, sun-dried tomatoes and fresh fruit.

Synopsis. Brine, in which the billet is stored – an effective remedy against hangover syndrome. It restores the water-salt balance of the body poisoned by alcohol.

Terms and conditions of storage

Boiled white cabbage in a rustic way is stored all winter. At an optimal temperature of +1 to +4 C ° – eight months. At room temperature, the vegetable will begin to oxidize after 3 days. You can preserve the freshness of the product with the help of freezing. Then it is stored up to a year, but vitamin C is destroyed.

Important! When storing a pickled vegetable for a long time, you should not pierce it with a long stick to release gas. It is recommended only to ensure that the preparation was completely covered with brine.

The vegetable is usually stored in glass three-liter jars or in plastic containers designed for food products.

recipes sauerkraut - Boiled white cabbage in a rustic
recipes sauerkraut – Boiled white cabbage in a rustic


White cabbage sauerkraut sauteed according to rustic recipes is a traditional Russian dish consisting of farm products, which are available to those who have vegetable gardens and city dwellers who buy vegetables at markets and in stores.

Inexpensive and tasty preparation is included in complex recipes, eaten as a separate dish. Store the vegetable in the cold at a temperature of +1 to +4 C ° for eight months. At room temperature, the product will spoil in three days, and in the freezer it will lose valuable vitamin C. Tasty and useful to you blanks!

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