Cabbage is considered one of the main vegetables in our food system. Dishes with it are varied and will appeal to even the spoiled gourmets. In winter, sauerkraut gained special popularity. But, despite the simplicity of the snack, not every housewife is able to make juicy and crispy cabbage. In this article we will tell you how to make sauerkraut at home, the recipe will be with a photo, so there should be no questions in the process.
- Few of the beneficial properties
- Features of product selection
- What you need to ferment
- Kitchenware
- Ingredients
- How to ferment cabbage: a step-by-step recipe with photos
- Shredding and mixing
- Bookmark in the bank
- Fermentation
- Where to store sauerkraut
Few of the beneficial properties
No wonder that sauerkraut is a frequent guest on the table. In addition to a delicious and crispy snack, it is a storehouse of nutrients and vitamins. About them, let's read more:
- Vitamins: A, B1, B2, B, C, PP, K (it also contains poorly studied vitamin U, which is very beneficial for the stomach).
- Amino acids: tryptophan, tyrosine, lysine.
- Micro- and macronutrients: iron, iodine, potassium, calcium, magnesium, zinc, fluorine, selenium, copper and other useful substances.
In diseases of the cardiovascular system, diabetes mellitus and impaired metabolism, sauerkraut must be in the diet. Due to acids (lactic and acetic), it destroys pathogens in the intestine.The pickle, in which cabbage was fermented, well helps to relieve the feeling of nausea during toxemia in pregnant women, while losing weight it will not allow to convert carbohydrates into fat. Also, do not forget about the benefits of brine the next morning after a feast!
But, despite the extensive list of useful properties, the pickled vegetables should not lean on people with high acidity of the stomach. Too frequent use of sauerkraut can cause bloating of the stomach. In the presence of diseases of the pancreas, gallbladder sauerkraut is contraindicated.
Features of product selection
Want to know how to ferment cabbage? Properly selected heading directly affects the result. It is advisable to use late varieties that ripen in late autumn.
The head should be white, even yellowish. Selected cabbages should be tight, without damage. Young sauerkraut is not suitable! 
What you need to ferment
It's time to learn how to make sauerkraut at home in three-liter jars, this is a very simple recipe.
Kitchenware
For pickling cabbage, we need:
- Basin for chopped cabbage.
- Three-liter can.
- Plastic cover (2 pieces).
- Plastic bottle with water (0.5 l) - this will be our weight.
Ingredients
Since the recipe is simple, it can even be called classic, then the ingredients will be the simplest and most accessible:
- Cabbage - is taken from the calculation to fill a three-liter jar.
- Carrots - to taste.
- Salt - 1 tbsp. spoon (with a slide).
- Sugar - 1 tsp.
How to ferment cabbage: a step-by-step recipe with photos
Perform sauerkraut in cans even for beginners. Now you see this.
Shredding and mixing
Chopped cabbage and carrots are thoroughly mixed in the pelvis. In order for the cabbage to let the juice, you need to thoroughly knead her hands. To understand that vegetables are ready for fermentation, it is easy - the total mass in the pelvis decreased, as if crouched and thickened. 
Bookmark in the bank
Next, in a three-liter jar laid out a layer of vegetables. Sprinkled on top with mixed salt and sugar. Next, another layer of vegetables, then again sprinkle with salt and sugar. Fill the jar in half, you need to shake it well.
Secondly, the place will be released to the bank, and we will be able to supplement it. Now, when the three-liter jar is filled to the top with tamped cabbage and carrots, plastic covers are used.One cover should be stuffed into the neck of the jar. This will be an additional load for cabbage. The second lid we close the jar. As a yoke, you can use a plastic bottle filled with water. 
Fermentation
The main thing is done - the vegetables are chopped and tamped into the jar. It remains to wait for the fermentation process. To do this, put the bank in a warm place for three days. During this period, it is important to pierce the cabbage mass in the bank. 
This should be done once a day. The lid is removed and the vegetable mass is pierced in any convenient way. We must try to get to the bottom. This is done so that the cabbage bitterness comes out.
Where to store sauerkraut
If you have not eaten sauerkraut immediately after cooking, then it should be stored in a cool place. For example, in the refrigerator or cellar. It is best to keep in the tank to which it was sour.
After reading the article, you learned how easily and simply cooked sauerkraut in a 3-liter can. The cabbage fermented according to this recipe will remain a decoration of your table for a long time.
