Crispy sauerkraut in 3 days: a simple jar recipe without hassle

      Crispy, juicy, with a perfect balance of salt and sugar — such cabbage used to be made only in an oak barrel with secret herbs. And here — an ordinary glass jar, 3 days, and the result exceeds expectations.

      Many housewives have been searching for "the one" fermented cabbage for years — firm, crispy, with brine that you want to drink. The author shares a personal discovery: cabbage from a jar after three days tastes no worse than barrel-fermented. The method is so simple that friends call with thanks. Perfect for those who are just starting to ferment or have been disappointed with other recipes.

      Ingredients for one jar:

      White cabbage (small head) 1 pc.

      Large carrots 2 pcs.

      Water 2 liters

      Salt (rock, non-iodized) 3 tbsp.

      Sugar 2 tbsp.

      Spices (optional) mustard seeds, coriander, cumin, dill, chili, apples, berries

      Step-by-step recipe:

      1. Cutting and packing

      Shred the cabbage as you like — thinly or in large pieces. Grate the carrots on a coarse grater. Mix, lightly rub with your hands, and tightly pack into the glass jar. Place the jar in a deep bowl.

      2. Pouring with brine

      Boil 2 liters of water with 3 tbsp. of salt. Cool to a warm state. Pour the cabbage so that the brine overflows the edge of the jar.

      3. Two days without a lid

      Leave the jar open for 2 days. With a long sharp knife, pierce the cabbage to the bottom 2–3 times a day — release the air. If you don't do this, the cabbage will taste bitter.

      4. Drain the brine, add sugar

      On the third day, put a lid with holes on the jar (or poke a regular nylon one). Drain the brine into a bowl. Add 2 tbsp. of sugar to it, stir until dissolved.

      5. Final pouring and cold

      Pour the cabbage back with the sweetened brine. Close the jar with a lid and put it in the refrigerator for 1 day.

      Result

      The cabbage is ready. It is crispy, juicy, firm, with vitamin brine. Serve with vegetable oil and onions, add to vinaigrettes, fillings for pies, dumplings, and varenyky.

      Tip: The brine is beneficial for problems with the gastrointestinal tract, skin, and hair. Drink it with pleasure.

      Variations

      Before pouring the brine, you can add to the jar: mustard seeds, coriander, cumin, dill; pieces of chili, slices of apples; berries of viburnum, rowan, currants; dried basil, mint, rosemary, bay leaf. But the basic recipe is the most loved in the author's family. Prepare 2–3 jars at once and store them in the refrigerator.

      Enjoy your meal!

      Photo by the author

      Yulia Kazamarova

      More news about the event:

      Crispy fermented cabbage in 3 days: a simple recipe from a jar without hassle

      Crispy, juicy, with a perfect balance of salt and sugar — such cabbage used to be made only in an oak barrel with secret herbs. 19:23 02.05.2026 News of Zainsk - Zainsk

      Crispy fermented cabbage in 3 days: a simple recipe from a jar without hassle

      Crispy, juicy, with a perfect balance of salt and sugar — such cabbage used to be made only in an oak barrel with secret herbs. 18:28 02.05.2026 Zainsk-inform - Zainsk