Quick sauerkraut: tricks, tips. Cooking quick sauerkraut with carrots, garlic, bell pepper

Instant sauerkraut? "Hm…." - Anyone who is at least somehow familiar with the basics of cooking will tell you thoughtfully, and they will be a hundred thousand times right. Fermentation (fermentation) is a rather long process in itself; under natural conditions, the formation of lactic acid (thanks to which, in fact, the whole sacrament is accomplished) and further fermentation of the product lasts more than one day (in some cases, up to several months!) .

However, there is a way to “outwit” cabbage: if during its preparation add regular table vinegar, you get something between sauerkraut and pickled cabbage.

Strictly speaking, this, of course, is not at all the classic recipe that our ancestors used for many centuries, however, if for some reason you are unable to ferment cabbage in the standard way, or if you want it now, and not wait a week, another, then sometimes you can allow such culinary hooliganism - instant sauerkraut.

This salad, of course, tastes a little different from the “canonical” sample, but if you like experiments and are open to everything new, then it’s worth at least trying - who knows, maybe you’ll like instant sauerkraut even more?

Preparation time: 20 minutes + 1-2 days / Yield: 3 x 0.5 l jars of salad

Ingredients

• 1 kg cabbage;
• 1 medium sized carrot;
• 1 bell pepper;
• 3-5 cloves of garlic;
• 5-7 peas of allspice black pepper;
• 1/3 cup vegetable oil;
• 3 tbsp. l. vinegar 9%;
• 2 tbsp. l. Sahara;
• 2-3 bay leaves;
• 1 tbsp. l. salt;
• 300 ml water.

Preparation

First - cabbage. If you are a lucky lazy person, it is better to resort to the help of a food processor - it will cut your vegetables in such a way that it will be no worse than manual work. If you are an unhappy perfectionist, pick up a knife with a thin file and go ahead and get your medals!

Do not cut the stalk - leave it for the rabbits or share it with the chickens. No rabbits or chickens? Ruthlessly throw it in the trash - in the salad this “happiness” will be clearly felt in rough pieces: having won an additional 100 g of vegetable, ruin your mood with a bowl of ready-made salad.

As a result, you should end up with a bowl of even, pretty stripes of approximately the same format. It is clear that perfection cannot be achieved here, just try to ensure that the cabbage is chopped approximately equally.

Carrots can be cut by hand into thin cubes, or you can grate them. It's purely a matter of your preference.

Garlic - in slices. No options.

Bell pepper - strips.

At this stage, the main part of the work has been completed. Little things left.

Pour vegetable oil into vegetables. Mix everything that has already fallen into the bowl.

In a small ladle, mix salt, sugar, water, add allspice, bay leaf. Bring to a boil, turn off the gas, pour in vinegar.

And immediately pour the resulting marinade over the cabbage.

Cover with a plate on top and place a weight (a liter jar of water is quite an option).

At first it will seem that there is not enough liquid...

...but after 10 minutes you will see that everything is fine.

Transfer the bowl to a cool place and leave for two days. If you really, really can’t wait, you can try it in a day.

Transfer the finished instant sauerkraut into clean jars and store in the refrigerator.

P.P.S. Is it possible to ferment cabbage even faster? There is an opinion that if you use 8-10 tablespoons of vinegar per 1 kg of vegetable, you can treat yourself to it within a few hours. But the main thing here is not to overdo it, because the cabbage should not only be sauerkraut, but also tasty! All other recipes for quick sauerkraut are not as fast as promised. Their preparation time starts from 3 days.

Hello dear readers and blog subscribers! Do you think that I usually make the last of the preparations? Of course, sauerkraut. Because the most delicious cabbage, as they say, should be cut from our gardens at the first frost, which means that it falls on such a time period as October, or November, depending on where you live.

Without this treasure, you can’t cook a single one, or rich cabbage soup, which my whole family simply adores. Therefore, today I dedicate this article to pickling sauerkraut for the winter.

Choose any recipe you like and make this dish, because compared to other types of preparations, it is the simplest and fastest to prepare. Minimum effort, maximum pleasure from such work. And then you can not only make soup from it, but also use it in pies; I also really like to make bigus or fry it with potatoes.

This is my favorite version of cabbage, since it was prepared according to the GOST technology of those times, namely 1956, back then in the USSR. Probably every home has such recipes, so I have this old book that I treasure, this is how my mother and grandmother cook.

The most important thing is that this option does not require much time from you, and a lot of different products. It perfectly combines only cabbage, carrots and salt. Without any seasonings and spices, and without adding vinegar.

We will need:

• cabbage - 3 kg
• carrots - 300 g
• salt - 75 g

Cooking method:

1. Shred the cabbage by hand or on a special grater, depending on how much you are going to prepare.

2. Grate the carrots on a coarse grater.

Important! According to GOST carrots, 10 percent of the total mass of cabbage is taken. Therefore, consider for yourself that 1 kg of cabbage equals 100 g of carrots. Salt is taken at 2 - 2.5 percent by weight of cabbage; 1 kg of cabbage will require 25 g.

Mix the shredded cabbage with salt and mash it well with your hands.

4. Once the cabbage has released its juice and started to shine, it’s time to mix it with the carrots.

5. Now transfer all the vegetable mass into the pan. Take a lid with a diameter smaller than the pan itself. Place it in a plastic bag or bag and cover the cabbage with it.

6. Place a pressure on top of the plate or lid. Typically a three-liter jar of water is used.

7. In this form, the cabbage should stand for 3 days at room temperature.

Important! To make sauerkraut tasty, you need to release carbon dioxide with a wooden stick. That is, make punctures on the surface of the cabbage several times during the day. And most importantly, if you don't know why your cabbage tastes bitter, here's the solution, it's all because of this chemical process.

Therefore, it is very important that carbon dioxide escapes and the finished dish does not become bitter.

8. After three days, place the cabbage in a jar or jars. But remember that you must first stir the whole mass with your hands again so that the carbon dioxide is completely released.

Using a special funnel, pour into jars.

9. Fill the jars with the juice, or you can say brine, marinade that has separated.

10. Close with nylon lids and put in the refrigerator. You need to store such cabbage in a cool place, a cellar or refrigerator is best, so that the fermentation process does not resume and the finished sauerkraut does not become over-acidified.

This is such a simple and cool cooking option! Bon appetit!

Video: Cooking crispy and juicy sauerkraut at home

I found a similar cooking option in this video, so you can once again see live how and what is done. But, remember one more trick: if you take a lot of carrots, according to the wrong proportions, such as by eye, then the result may not upset you much. Because if you transfer carrots, the cabbage will lose its crispness, will not be as crunchy and will become soft.

Recipe for quick sauerkraut in a jar

So easy and one of the best options for pickling cabbage at home in a very quick and instant way. This, of course, does not take 15 minutes, but on the third day you can already use it, can you imagine?! Add your favorite spices to add variety and enhance flavors.

The secret and super trick here is that the brine will be prepared separately, but don’t be afraid there’s nothing difficult about it, everything is very simple and easy. Well, of course, as soon as the brine or marinade gets into the cabbage, the same phenomenon called fermentation or pickling will begin, with this method I speed up this process and the dosage of salt will be slightly higher than always. That's the whole trick of science))).

We will need:

• cabbage - 2-3 kg per 1 three-liter jar
• carrots - 2 pcs.
• bay leaf - 2 pcs.
• salt - 4 tbsp
• dill seeds - optional
• pepper - to taste

Cooking method:

1. First of all, do the prep work of the vegetables. Wash the cabbage and carrots well.

Next, shred the cabbage or cut it with a knife, usually it looks like a thin strip, although I have seen other options for pickling with petals and pieces, but it seems to me that this is not appropriate if used for general use somewhere in dishes, although anything is possible. It depends on what purpose you are making this blank for.

2. Next, grate the carrots using a grater or using a special attachment in a food processor.

3. Mix the cabbage with carrots, don’t be afraid to knead, the mass should be uniform so that the juice begins to appear.

It is in this that the cabbage will be fermented. Add allspice, bay leaf and dill seeds. The cabbage should lie quite tightly in the container. In this case, a 5 liter container is used.

Important! Use only rock salt, coarsely ground, and not fine.

Stir the jar of water until the salt is completely dissolved. And then pour this solution over the cabbage. Since all vegetables must be completely covered with brine, make another identical jar of brine. Or you could take a 2-liter jar at once and add 4 tablespoons of salt and water into it.

6. Well, the water completely covered the cabbage. Take a lid or plate and place a weight on it, place a jar of plain water. The next day, after it has been kept warm for a day, fermentation will begin.

And then you will need to use a spoon or stick to push the cabbage apart and release the gas so that it does not become bitter. This needs to be done several times during the day. So all the days until the end of fermentation.

7. On the third day it will completely ferment and gases will no longer be released.

Important! I also forgot to say, place another one under any container, since during the fermentation process it will additionally begin to release its brine, which means that the liquid will increase and it will run.

8. Here’s another interesting, original cooking option, try it, it’s very tasty! Store in a cool place in the refrigerator to prevent it from becoming sour and pungent.

Delicious sauerkraut in 3 liter jars for the winter

Do you want to make tender, juicy and crispy cabbage? Then here is a step-by-step description with photos that will just help you. The recipe is tried and true.

We will need:

• cabbage - 1 head 2 kg
• carrots - 2 pcs.
• salt - 2 heaped tbsp
• sugar - 1.5 tbsp
• water - 1.5 l

Cooking method:

1. First of all, cut the cabbage in half and remove the stalk. Chop very, very finely, or at least try to cut it that way.

Important! If you take young cabbage, then the preparation will only be juicier and more tender. Because old cabbage tends to be tough.

Next, take carrots from the current harvest, not the old one, so that they are juicy. You can grate the carrots on a regular coarse grater, but in general it’s better to grate them on a Korean carrot grater so that it comes out fine. Mix the vegetables with your hands, squeezing the cabbage so that it releases its juice.

2. After this, take a 3 liter jar. And morning with the help of improvised means, such as a rolling pin))). So that there is a maximum of cabbage and carrots in the jar and a minimum of air.

3. Make a marinade or brine. Add 1.5 tbsp sugar and 2 tbsp salt to 1.5 liters of water. Stir with a spoon, or put a lid on the jar of water and stir until all the dry ingredients have dissolved.

4. Pour this mixture over the cabbage, just to the maximum, just like in the picture. Leave in a warm place, after one day bubbles will appear. This means that the fermentation process has begun.

5. Therefore, take and speed up this process yourself, pierce it with a stick or other object, in the form of a knife, to release the gas. You will immediately see that the brine is sinking.

Do this procedure at least 3-4 times a day. As soon as the bubbles appear, pierce it immediately))). After three days, close the lid and place in a cool place.

6. This is such a nice cabbage, then you can season it with vegetable oil and onions, and use dill as a decoration. Bon appetit!

Sauerkraut with apples

Well, this option, just a hero, so to speak, immediately brings to mind our Rus' and the stove at my great-grandmother’s. The cabbage will be fermented in a Russian barrel, like in the good old Slavic days, and even with apples.

We will need:

• cabbage - almost 20 kg
• Antonovka or Bogatyr apples - 2 kg
• carrots - 1.5 kg
• salt - 70 g per 3 kg of cabbage

Cooking method:

1. Finely chop the cabbage, cut the carrots into strips or grate. Then mix everything in a deep container and add salt, mash well to release the juice. Next, place it in a barrel.

2. Next, cut the apples into thin slices. Stir gently to avoid damaging the fruit.

Important! Before slicing apples, wash them well and remove the cores.

3. Then cover with a lid and put a stone or something like that.

4. Leave in a warm place, after a while you will see bubbles, this is how it should be.

Important! The main thing is not to miss this moment, because if you do not remove the bubbles in time, an unpleasant smell and aroma will appear, and, accordingly, taste.

5. To do this, remove the pressure and pierce the cabbage with a stick.

After three days, put the sauerkraut in a cool place in the cellar or on the balcony. And after two weeks you can eat it! Yum-yum, simply delicious! The longer it stands, the better it will ferment.

Cabbage, pickled with heads of cabbage

Impressed? When I first tried this thing, I said “cool!” This is Serbian technology, it is light and time-saving, you don’t need to chop anything, but you will have to wait much longer than usual for it to be ready. Then cabbage rolls are prepared from such whole cabbage; in Serbia they are called sarma.

As they say, live and learn, and that’s true))). For 20 kg of cabbage, take approximately 1.5 kg of salt. Carrots are not used in this form.

We will need:

• cabbage - 12 kg
• non-iodized salt - 800 g

Cooking method:

1. Wash the cabbage well, remove any bad dirty leaves.

2. Cut out the stalks. Take a head of cabbage and use a knife to cut this place as shown.

3. Hold the knife slightly at an angle to make a pyramid-shaped cut. You will not remove the entire stalk, just the top.

4. Place the head of cabbage in a tank or large pan and fill the cut area with salt. Do this with all the heads of cabbage. And leave them like this until tomorrow, until the next day.

5. After this time, the salt will change a little, it will absorb cabbage moisture.

6. Now cut the cabbage in half and place it in a bowl or pan. For 10 kg of cabbage, take 0.5 kg of salt, of which 300 g will be used to fill the holes in the stalk and 200-250 g for brine; fill the container with water (5 l). Place a weight (5 kg) on ​​top and let it stand for a couple of days (2 days) in a warm place.

Interesting! You can put a few apples in there too.

7. During this time, gurgling will begin in the pan and it will begin to ferment. Therefore, after two days, drain the brine into another container. This is done so that the brine is enriched with oxygen and fermentation occurs more actively. Next, place the cabbage again in the same poured brine and apply pressure. This procedure is done once a day. It will be completely ready in 2 weeks.

8. Store it in the cellar and you will need to eat it before spring.

Bonus: Sauerkraut with beets

Ecologically clean and very tasty cabbage without vinegar with beets and carrots. Well, just lick your fingers, and look how it looks on a plate, just fantastically beautiful and awesome:

I can also advise those who have very little space in the cellar to store cabbage not in jars, but in bags, but the air will need to be removed from them using a special device, that is, done under vacuum. That's all for me, I hope now you have learned how to properly make sauerkraut for the winter in different ways.

Have fun and delicious discoveries! See you all! Bye bye!

Sauerkraut is a decoration for any table. It helps add variety to our table. Therefore, I suggest you familiarize yourself with some recipes to make your dinner a little more interesting.

The hero of today's celebration contains a large amount of vitamins, and in combination with some other vegetables it increases them several times.

Interesting facts: Pythagoras was the first to grow white cabbage, and it is also included in the diet of Korean astronauts.

Today I will tell you about 5 different recipes for preparing this wonderful dish. They are all very simple and do not require a lot of products.

Arm yourself with pens and notebooks so you don't miss anything important. Let's get started!

Sauerkraut usually begins to be prepared in the fall, when it is already growing in its own beds. Some people try to save this dish for the winter, while others simply enjoy it here and now.

In this instruction, I will tell you how to cook it quickly, while maintaining a crispy and juicy taste. Let's get started!

Ingredients:

• white cabbage – 1 kg;
• water – 1 l;
• apple cider vinegar – 100 ml;
• vegetable oil – 100 ml;
• salt – 40 g;
• sugar – 35 g;
• carrots – 120 g;
• onion – 1 pc.;
• garlic - 20 g;
• greens - to taste;

Preparation:

1. Remove the top leaves from the head of cabbage. And we begin to chop the cabbage so that the pieces are approximately 2 mm.

2. Pour 1 liter of water into a convenient cooking container and add: apple cider vinegar, vegetable oil, salt and sugar. We put it on the stove and when the brine reaches 60 degrees, pour it over the cabbage.

3. Grate the carrots on a fine grater. Then cut the onion into half rings.

4. And the very last ingredient we need today is garlic. Cut in half and then into small circles.

5. Now we combine all our ingredients and press tightly. Place a plate on top so that the water completely covers it, and press at least 3 kg.

6. Put it in the refrigerator and you can try it the next day. Use greens to serve. Bon appetit!

Easy and simple! And most importantly, we can taste the fruits of our labors tomorrow, which is not possible in all types of fermentation. Take note!

Delicious sauerkraut with beets and vinegar for the winter

If you like to make preparations for the winter and take care of it now, then this recipe is just for you. The combination of beets and cabbage cannot be bad, so be sure to try this recipe and it will not disappoint you.

Read, get inspired and repeat the recipe step by step, then you will succeed. I wish you good luck!

Ingredients:

• white cabbage – 1 pc.;
• beets – 1 pc.;
• carrots – 1 pc.;
• water – 1 l;
• sugar – 2 tbsp. spoons;
• salt – 1 tbsp. spoon;
• garlic – 6 cloves;
• vinegar 9% – 50 g;

Preparation:

1. Finely chop the cabbage. Grate beets and carrots.

2. Now we make another layer in the same order.

3. Finely chop the garlic and add to the total mass.

4. Make marinade per liter of water. Add salt, sugar and vinegar. Bring to a boil and pour over the cabbage.

5. Leave under pressure in a warm place for 3 days.

6. After three days, the cabbage is ready to eat. For taste, you can add vegetable oil and serve.

This color drives even the most indifferent person crazy. Look at these colors! And what a taste... Mm! The recipe is truly worthy, don’t lose it!

Sauerkraut in brine for a 3 liter jar

Cabbage in brine retains its beneficial properties and this “crunch” feature. Very tasty and suitable for any table. You have never seen easier preparation!

Try this method if you've never done it before. I think you'll like it! See the instructions on how to do this and be sure to write it down in your recipe book!

Ingredients:

• cabbage – 1.5 kg;
• carrots – 100 g;
• salt – 2 tbsp. spoons;
• sugar – 2 tbsp. spoons;

Preparation:

1. Finely and slowly chop our cabbage. Then grate the carrots on a fine grater.

2. For the brine: add 2 tablespoons of sugar and salt to 1 liter of water. Heat on the stove to 60 degrees.

3. Pack the prepared vegetables tightly into a well-washed jar.

4. Fill our jar with the resulting brine and cover it loosely with something, because the cabbage will give its juice and the water will flow out. Place the jar in a bowl so as not to stain anything around it.

5. After 3 days you can already enjoy this wonderful dish!

I'm delighted! There are a minimum of ingredients, but you can feed a whole family. How amazing this world is, and how the right combination can be such a big advantage. I wish you bon appetit!

Video about how to quickly ferment cabbage in a day

For those who don’t like to wait, I will show you the fastest way to ferment cabbage - in just one day!

You love recipe videos, so this is all for you! Watch, study and repeat. Treat yourself and your loved ones to this delicacy. Enjoy watching!

Ingredients:

• cabbage – 1 head;
• carrots – 2 pcs.;
• water – 1 l;
• salt – 1 tbsp. heaped spoon;
• sugar – 1 tbsp. heaped spoon;
• allspice - to taste;
• bay leaf - to taste;

This is such a simple recipe! Did you like it? Then be sure to cook it at home. Your taste buds will thank you very much!

How to deliciously ferment cabbage with bell peppers without vinegar

Cabbage combined with bell pepper gives a delicious aroma and a very pleasant taste. This method of cooking is less popular, but it seems to me that it’s in vain!

Treat your taste buds! Record this recipe somewhere, I think you will definitely want to repeat it.

Ingredients:

• cabbage – 1.5 kg;
• carrots – 300 g;
• bell pepper – 300 g;
• onion – 300 g;
• sugar – 105 g;
• salt – 1.5 tbsp. spoons;
• sunflower oil – 150 ml;

Preparation:

1. First of all, finely chop the cabbage.

2. Then grate the carrots on a coarse grater:

3. Cut the bell pepper into short strips.

4. Then chop the onions. Mix the resulting vegetables. Pour in sunflower oil and sprinkle with salt and sugar.

5. Mix everything well and put it in jars. In this case, you must compact the resulting salad. Ready!

That's all for today. It will bring me joy if at least one recipe turns out to be interesting and useful for you. See you soon! And always good appetite!

Sauerkraut is not only tasty and inexpensive, but also very healthy. Every housewife tries to prepare such a healthy snack. Not a single feast is complete without this aromatic dish. We offer you very tasty recipes for crispy homemade sauerkraut in a jar, which are simple and convenient, and the dish is simply delicious!

You can also make sour cabbage soup from cabbage, stew it with meat, serve it as a salad with vegetable oil and green onions for roast pork, fry it and use it as a filling for pies.

A delicious recipe for homemade instant sauerkraut in a jar

It is not at all necessary to ferment cabbage for a week; you can prepare the appetizer in one or two days. It turns out crispy, aromatic and incredibly tasty.

To prepare you will need:

• one head of cabbage weighing approximately three kilograms, or several smaller heads of cabbage;
• two apples of sweet and sour varieties;
• one and a half teaspoons of salt;
• a tablespoon of sugar.

Preparation steps:

1. Chop the head of cabbage into thin strips.
2. Peel and seed the apples.
3. Cut into slices.
4. Grate the carrots on a coarse grater.
5. Add salt and sugar to shredded cabbage.
6. Mash well with your hands until the mixture releases juice.
7. Add carrots and apples.
8. Mix well.
9. Pack the vegetables tightly into a three-liter jar.
10. Leave in a warm place for two days.

Be sure to pierce the mass to release the gas that formed during fermentation. Then put the jar in a cool place - in the refrigerator or in the basement.

Hot brine recipe

For homemade sauerkraut according to this very tasty recipe for instant cooking in a jar, you need to prepare the following products:

• cabbage - a head weighing approximately 2.5 kilograms;
• two carrots;
• several peas of allspice;
• two or three laurel leaves.

• water – 800 ml;
• one tablespoon each of sugar and salt.

Let's prepare it like this:

• Peel the carrots and cut into thin cubes;
• boil water, add sugar and salt;
• mix chopped vegetables;
• add allspice and bay leaf;
• put it in a jar (no need to compact it too much);
• pour hot marinade very slowly;
• To prevent the jar from bursting, you can pour in the marinade with a tablespoon;
• place a deep plate under the jar;
• leave on the kitchen table.

The next day, gas bubbles form in the jar. To get rid of them, you need to pierce the cabbage with a fork or wooden stick several times a day. After two days, gas bubbles will stop forming, and the jar can be removed to the balcony. Serve the next day.

Recipe with hot pepper and horseradish “Village”

The recipe is given for a large number of jars - 3-4 three-liter jars, but you can reduce the amount of products by half. To prepare this recipe you need to prepare:

• heads of cabbage - eight kilograms;
• 100 grams of greens, horseradish, garlic;
• 300 grams of beets;
• one medium sized hot pepper

• water - four liters;
• 200 grams of salt and granulated sugar.

Cooking steps:

1. Cut the cabbage into medium-sized squares.
2. Chop the beets into thin slices.
3. Grind the garlic, chili pepper and horseradish.
4. Mix all ingredients.
5. Place in jars (no need to compact tightly).
6. Prepare the brine: add salt and sugar to hot water, stir until completely dissolved.
7. Pour warm brine over vegetables.
8. Place in a warm place for two to three days.

Then move the jar to the balcony or lower it into the cellar.

Cabbage must be stored in a cool place at a temperature not lower than +1C. If the temperature is below zero, the structure of the vegetables will collapse and the cabbage will become soft and tasteless.

For fermentation, you must use only rock salt. Iodized salt will make the cabbage soft and tasteless.

If you pour hot marinade over cabbage, there is a chance that the jar will crack. To prevent this from happening, the jar must be sterilized.

Crispy sauerkraut: quick recipe

This is a dish that can be prepared at any time of the year. It can be used for preparing first courses, for filling pies, and also as an independent dish if stewed with beef or chicken. Salads prepared with sauerkraut contain many useful substances and microelements.

You can make crispy sauerkraut using an instant recipe in a few hours (if you use vinegar in the marinade), or in a few days (natural fermentation process). Whatever fermentation method you choose, the snack turns out very tasty, crispy and aromatic.

And the main thing is that the cooking process is very simple - chop a head of cabbage, chop other vegetables, add spices and be patient. And after a few days (hours) you will receive a healthy, vitamin-rich and light snack containing a minimum amount of calories.

A simple recipe for crispy sauerkraut with cranberries in three days

This is a simple but very tasty recipe for quick, crispy homemade sauerkraut with cranberries:

• a head of cabbage weighing two kilograms;
• two medium-sized carrots;
• cranberries – 100 grams.

• liter of hot boiled water;
• a tablespoon of sugar;
• a tablespoon of salt;
• caraway;
• three to four bay leaves;
• black peppercorns.

Preparation:

• chop the head of cabbage into thin strips;
• cut the carrots into cubes or chop using a coarse grater;
• Dissolve salt and sugar in hot water;
• stir chopped vegetables in a large bowl;
• put in layers in a jar;
• Place bay leaf, cumin and pepper between layers;
• lightly tamp with a wooden rocker;
• put a handful of cranberries on top;
• pour warm marinade;
• leave in the kitchen for two to three days;
• Every day, pierce the cabbage with a fork to release the formed gas;
• After three days, put it in a cool place.

Serve with vegetable oil and finely chopped herbs.

Instant sauerkraut in brine

Do you want your family members to be healthy and not catch colds in winter?

Prepare them a wonderful dish, rich in nutrients and microelements - instant sauerkraut in brine. A crispy, aromatic and very healthy snack should be consumed almost every day, especially in winter, when the body does not receive enough vitamins.

You can prepare sauerkraut in various ways and according to various recipes. According to the traditional recipe (dry fermentation), the appetizer should be fermented for at least a week. What if you wanted to indulge yourself with homemade pies with cabbage, but you don’t have any cabbage? You can buy a snack in a store, but most often it is over-salted and over-acidified. Therefore, prepare crispy and aromatic cabbage yourself using quick fermentation recipes that will allow you to bake pies in just a few hours.

Instant sauerkraut with carrots in brine without vinegar

Despite the fact that fermentation does not take place traditionally, but with the use of vinegar, the appetizer is simply delicious!

Products:

• a head of cabbage weighing two and a half kilograms or several smaller heads of cabbage;
• one large carrot;
• two tablespoons of sugar and so much salt.

Preparation:

• Chop the heads of cabbage and carrots into thin strips;
• mix with salt and rub lightly with your hands;
• fold in dense layers in a jar or pan;
• dilute salt in warm water (liter);
• pour in brine;
• leave in the kitchen for a day or two;
• during this time, pierce the mass several times with a sharp knife or wooden stick so that carbon dioxide escapes;
• after two days, drain the brine, heat it slightly and dissolve the sugar in it;
• cool and pour over cabbage;
• keep warm for 8-10 hours;
• close with a nylon lid and put it in the refrigerator or on the balcony.

Recipe for instant sauerkraut in brine with vinegar

Guests are on the doorstep, and you don’t have enough salads and snacks on the table? Don't despair, make instant sauerkraut in brine and vinegar in just a few hours. To do this, you need to prepare the following products:

• a head of cabbage weighing one and a half kilograms;
• half a head of garlic;
• medium sized carrots;
• black peppercorns and allspice - to taste;
• several laurel leaves;
• 900 ml water;
• half a glass of olive oil;
• a tablespoon of salt and the same amount of sugar;
• a bunch of fresh dill.

Prepare as follows:

• vegetables - cabbage, carrots and garlic - cut into strips;
• chop the greens;
• put in a deep bowl, stir;
• prepare the brine: dissolve salt and sugar in hot water;
• add spices;
• pour hot brine over vegetables;
• cover with a flat dish, place a weight (cobblestone or jar of water);
• after three to five hours the appetizer can already be served;
• put the rest of the mixture into jars and hide in the refrigerator.

Do you want cabbage to have a rich taste and aroma? Add to the vegetables one green apple, cut into thin slices, a handful of cranberries or one bell pepper, cut into strips.

Remember!

The shelf life of instant cabbage is no more than two weeks in a cool place.

Sauerkraut with vinegar: quick recipe

The crispy sauerkraut recipe in a jar is very simple to prepare, and after just a couple of hours you can pamper your loved ones with a vitamin-rich and healthy snack.

Instant crispy sauerkraut with garlic

For cooking you need to prepare the following products:

• cabbage - one kilogram;
• three to four cloves of garlic;
• two large carrots.

For filling:

• 500 ml water;
• half a glass of vegetable oil;
• three tablespoons of granulated sugar;
• a tablespoon of salt;
• ten tablespoons of vinegar.

Let's prepare it like this:

• chop the vegetables into thin strips;
• pass the garlic through a press;
• place the prepared ingredients in an enamel saucepan;
• Pour water into a bowl, add salt, sugar, vegetable oil, mix and put on low heat until the marinade boils;
• remove from heat and add vinegar;
• pour hot marinade over cabbage;
• Place a flat dish on top of the cabbage and place a weight;
• after three hours the cabbage can be served;
• Keep refrigerated.

Instant cabbage with cumin and vinegar brine

To prepare a very tasty crispy sauerkraut according to a quick recipe in a jar you need:

1. Chop a kilogram of cabbage.
2. Grind one medium-sized carrot on a coarse grater.
3. Cut one onion into half rings.
4. Place the cabbage in a saucepan and mash thoroughly with your hands.
5. Then mix cabbage with carrots.
6. Add peppercorns, a couple of bay leaves, half a teaspoon of cumin, a pinch of Provençal herbs. Mix.
7. Pack the cabbage tightly into quart jars.
8. Prepare the marinade: dissolve two tablespoons of salt and a spoonful of granulated sugar in a liter of hot water.
9. Add one tablespoon of vinegar essence.
10. Cool the marinade.
11. Pour into jars in a thin stream so that the marinade completely covers the cabbage.
12. Using a spoon or knife, release excess air from the cabbage.
13. Close tightly with a nylon lid and put it in the refrigerator.
14. After two to three hours you can take a sample - the cabbage is ready.

ATTENTION!

People who suffer from gastritis or pancreatitis should refrain from eating cabbage. And if you suffer from high blood pressure or have diseased kidneys, then before eating sauerkraut, rinse it of salt under running water. Drain in a colander to drain excess liquid. Season with butter, sprinkle with finely chopped onion and enjoy the vitamin salad.

The snack goes well with meat dishes, as it contains vitamin B6, which promotes rapid protein absorption. Sauerkraut strengthens the immune system, which reduces the risk of colds. If you have no appetite, doctors recommend drinking cabbage pickle every day. And if you are trying to lose a few extra pounds, then sauerkraut is ideal for dinner or lunch, because this dish is not only low-calorie, but also filling.

Preparing sauerkraut is not at all difficult. It is enough to finely chop a head of cabbage using a special grater, and for flavor add an apple, lettuce, pumpkin and cranberries or rowan berries (if they are not bitter). To get a more piquant and spicy taste of cabbage, you can add various spices to it - chili pepper, garlic, cumin, allspice, cloves.

NOTE

In the winter season, sauerkraut simply needs to be included in the daily diet. Since it contains a large amount of vitamins and microelements that strengthen the immune system and protect the body from viral infections.

And for those who are on a diet, sauerkraut will help get rid of excess weight. After all, cabbage salad with a little butter is a low-calorie and light dish. A piece of boiled meat and a small portion of cabbage is a wonderful dinner for those who want to be in shape and have a great figure.

And for even and smooth facial skin, as well as for getting rid of small pimples and acne, sauerkraut brine is perfect. Apply a small amount of brine to your face for ten to fifteen minutes and rinse with warm water. The brine dries the skin, removes oily shine and tightens the pores.

We hope we were able to convince you that pickling vegetables is a simple matter. Our delicious, quick recipes for homemade crispy sauerkraut in a jar will help you pamper your family with an excellent vitamin-rich snack all winter long.