Recipe for quick sauerkraut in jars. How to ferment cabbage: quick recipes for tasty and crispy preparations at home

When the cold weather comes, you always want to serve something tasty and satisfying to the table. This is especially true of primordially Russian dishes, which include instant sauerkraut. She is able to turn even the most modest dinner into an excellent feast. In addition, cabbage has many useful properties, which, by the way, is necessary in the cold season.

Want to make sauerkraut at home but don't know where to start? Then use the following step-by-step recipe and be sure that you will get a healthy and tasty addition to the side dish for lunch or dinner.

You will need:

• medium-sized cabbage - 1 pc.;
• carrots - 3 pcs.;
• garlic - 4 cloves;
• salt - 2 tbsp. spoons;
• Bulgarian pepper - 2 pcs.;
• sugar - 1 cup;
• vinegar 9% - 75 ml;
• rast. oil - 1 glass;
• spices (cumin, dill, cloves).

Cabbage is shredded to about the same thickness as you do for salads. We take a large bowl and begin to knead the cabbage by hand in it. Carrots can be grated on a coarse grater or cut into strips. Peppers are cut into strips a centimeter thick. Alternatively, you can cut it into small cubes. Mix the mixture in the bowl again with your hands.

I'm preparing the brine. A liter of water is heated on the stove, where oil, salt and sugar are placed. Stir until the crystals of bulk components are completely dissolved in the mixture. After boiling, carefully pour the vinegar, cover the pan with a lid and turn off the heat. We divide the vegetables into 2 parts. We put the first one in a container where we are going to ferment the cabbage and tamp it down. Pour half the brine (it is important that it is hot), then put the remaining vegetables and pour the second part.

We put it under oppression, which can be used as an ordinary jar filled with water. In this form, the cabbage is marinated for 8 hours. After cooling, put it in the refrigerator for 15 hours. The first test can be done as early as 12 hours after you leave it to infuse.

No added vinegar

Sauerkraut without vinegar is a great recipe for those people who cannot stand the smell or taste of this product.

You will need:

• cabbage - 2 kg;
• carrots - 4 pcs.;
• salt - 3 tbsp. spoons;
• sugar - 3 tbsp. spoons.

Carrots are rubbed on a grater. The cabbage is shredded. As in the classic version, we shift all this into a large bowl for easy mixing and begin to knead with our hands until the cabbage releases the juice. We prepare a three-liter jar, having previously doused it with boiling water for disinfection, after which we put vegetables tightly into it.

The marinade is made very simply: a liter of water is heated on the stove, then salt and sugar are poured into it. Stir until the crystals are completely dissolved. Boil the brine, remove from the stove and pour into a jar. From above we tighten it with a bandage in several layers or gauze and put it for three days in a warm place. Periodically, do not forget to stir the cabbage so that the brine does not stagnate and unnecessary bacteria do not start to breed. After three days, close the jar with a tight lid and put it away for permanent storage.

Recipe with apples

You will need:

• cabbage - 3 kg;
• carrots - 1 pc.;
• green apples - 3 pcs.;
• salt - 3 tbsp. spoons.

Cabbage is chopped as small as possible, and apples and carrots are rubbed on a grater. After that, transfer the products to a large bowl or bowl and start kneading by hand. Continue until you see that the cabbage has released the juice. We make a brine from warm water and salt.

After that, the cutting is tightly packed into a jar and stands for about 2 days at room temperature to start the fermentation process. Insert wooden sticks through the cheesecloth into the jars to make the cabbage crispy and white. After 40 hours, we remove the cabbage in the refrigerator when the fermentation is completed, and after another 2-3 hours, the appetizer can be served at the table.

Kvasim in 3 liter jars

Sourdough cabbage in three-liter jars is one of the traditions of the past, when they fermented in large quantities. As a rule, the sourdough recipe in large volumes is not much different from the traditional one, the difference is only in the number of ingredients used.

You will need:

• cabbage - 2 kg;
• carrots - 2 pcs.;
• black pepper - a few peas;
• salt - 2 tbsp. spoons;
• sugar - 1.5 tbsp. spoons.

We cut the vegetables: the cabbage is chopped, and the carrots are grated into straws. We mix them together in a bowl by hand until the juice appears, and then we put them tightly in a 3-liter jar. Mix the spices for the brine. Add something else to taste, based on your own preferences.

Pour 1.5 liters of warm water and mix until the salt and sugar crystals are completely dissolved. The brine is moved to a jar of cabbage, and the neck is pulled together with gauze in several layers. The total fermentation time is 2-3 days. During this period, it is necessary to slightly open the gauze a couple of times so that the gases come out, and pierce the cabbage layers, otherwise the product will become rotten and cannot be eaten.

With beets

You will need:

• cabbage - 4 kg;
• beets - 2 pcs.;
• horseradish - 50 g;
• garlic - 5 cloves;
• hot pepper - 2 pcs.;
• greenery;
• salt - 6 tbsp. spoons;
• sugar - 6 tbsp. spoons.

The cabbage is washed, the stalk is cut out. The head of cabbage is cut into several parts, each weighing no more than 300 grams. Horseradish is rubbed on a fine grater, and the garlic, in turn, is cut into thin slices. Raw beets are peeled and cut into large cubes. In a separate enameled bowl, cabbage is mixed with horseradish, beets, finely chopped herbs and garlic.

In a large saucepan, a brine is being prepared for our cabbage. All you need is 2.5 liters. We put salt and sugar there, boil, stirring constantly. When it cools down to an acceptable temperature, fill it with cabbage, tighten it with gauze on top, put a plate and an additional load on top. Fully sourdough lasts 3-5 days.

Cabbage, sauerkraut

You will need:

• cabbage - 7 pcs.;
• salt - 250 g;
• water - 10 l.

Prepare large dishes in advance, and preferably a barrel for fermenting cabbage with heads of cabbage. The amount of ingredients indicated in the recipe may vary depending on the container you choose, up or down.

Prepared heads of cabbage (washed and peeled) are cut into 2-4 parts, based on their size. Cooking utensils are thoroughly washed and rinsed with boiling water for disinfection. Cabbage leaves are laid out at the bottom, heads of cabbage are already placed on them. On top, you can also put leaves, or a layer of finely chopped cabbage.

The brine is made from water and salt and stirred until the crystals are completely dissolved. Fill them with cabbage so that the liquid is 3-4 centimeters higher. We tighten the gauze on top and lay oppression. It takes up to a week to soak. The finished snack should be stored in a cool place.

Recipe in 2 hours

You will need:

• cabbage - 1 pc.;
• carrots - 2 pcs.;
• salt - 2 tbsp. spoons;
• sugar - 1 cup;
• rast. oil - 8 tbsp. spoons;
• vinegar - 70 ml.

The cabbage is washed, cleaned of old leaves and finely chopped. Carrots also undergo preliminary processing, after which they are rubbed on a medium grater. Brine for quick sauerkraut is made as follows: boil 1 liter of water, alternately adding sugar and salt, stir until completely dissolved. At the end put vinegar and oil.

The marinade should boil for about 7 minutes, then you can taste it. If something seems to be missing, then you can add salt or sugar again. Mix the carrots and cabbage by hand, transferring them to a large bowl with a wide bottom. Fill with brine, cover with a lid and after 2 hours the appetizer is ready to serve.

Crispy and juicy cabbage

You will need:

• cabbage - 2.5 kg;
• carrots - 2 pcs.;
• bay leaf - 3 pcs.;
• black peppercorns;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons.

First of all, a brine for cabbage is prepared. Salt and sugar are mixed in warm boiled water until completely dissolved. Cabbage is peeled, washed and finely chopped with a knife or grater. Carrots are rubbed on a grater. Vegetables are mixed in a bowl and then packed into a jar. Don't forget to put a bay leaf between the layers.

Then the brine is poured into the container with the cabbage in such a way that it completely covers it. Approximately you will need about one and a half liters of marinade. Cover the lid loosely with gauze or a folded bandage. We put the jar in a plate with a deep bottom, since during the souring, the cabbage will begin to rise, and liquid will pour out with it. The fermentation process will take 2-3 days. Observe the temperature regime, it should be within 20 degrees.

With bell pepper and grapes

You will need:

• cabbage - 6 kg;
• carrots - 1.5 kg;
• bell pepper - 8 pcs.;
• seedless grapes - 1.5 kg;
• apples - 2 pcs.;
• salt - 2 tbsp. spoons.

The cabbage is finely chopped, rubbed with salt. Carrots are processed on a grater. Bulgarian pepper is cut into strips, the seeds are completely removed from it. Apples are cut into slices and bones are cut out of them. Add grapes and mix all ingredients in a large bowl.

It is best to choose enamelware, it is the best suited for sourdough cabbage. We put a plate on top and oppression. The process of souring cabbage will last about 3 days, while you need to pierce it at least a couple of times every day to the very bottom with a wooden skewer so that gases come out.

in Armenian

You will need:

• cabbage - 2.5 kg;
• carrots - 3 pcs.;
• beets - 1 pc.;
• hot pepper - 2 pcs.;
• garlic - 5 cloves;
• cilantro - a couple of branches;
• celery root - 100 g;
• bay leaf - 2 pcs.;
• cinnamon - 1 stick;
• black peppercorns;
• salt - 8 tbsp. spoons.

First, let's deal with the brine: boil 3 liters of water along with salt and spices, then let it cool slightly. We clean the cabbage from old leaves and cut the head of cabbage into 4 equal parts. Carrots are cut into slices. Celery is cut lengthwise into 2-4 parts, the stalk is cut off from peppers, beets, in turn, into small slices.

We lay on the bottom of the enameled dishes, where we are going to make the sourdough, several sheets removed in advance during cleaning. Tamp the cabbage tightly in several rows, and in between them the remaining vegetables and herbs. After that, the mixture is poured with brine so that it covers them by 4-5 centimeters. From above, vegetables are covered with a few more cabbage leaves, and a plate is placed on which oppression is placed. Salting will take 3-4 days.

The cabbage is washed, cleaned of old leaves and divided into 4 equal parts without stalk, after which it is chopped. Cut the pepper, remove the seeds and stem. Garlic cloves are cut into slices or crushed in a garlic press. Horseradish can be grated on a fine grater, and do not forget to protect your eyes! Carrot rubbed on a coarse grater. All vegetables are transferred to a large enameled bowl and mixed.

We prepare the brine: boil a liter of water, add bulk components there. After this, the marinade must be filtered through cheesecloth and cooled. Pour the cabbage completely with the resulting liquid, cover with a plate and oppression on top. Sourdough lasts 3 to 5 days at room temperature. Do not forget to periodically pierce the cabbage with a natural wooden skewer and remove the foam.

Shred the cabbage as finely as possible, grate the carrots, and mince the garlic with a garlic press. The brine is prepared in warm boiled water along with salt and sugar. The liquid is stirred until the bulk ingredients are completely dissolved.

Cabbage is mixed with carrots and garlic, after which it is laid out in jars and filled with completely obtained brine. Sterilize for 30 minutes and twist.

Sauerkraut contains many vitamins and minerals. It is to preserve the nutrients of a fresh vegetable that it is recommended to ferment it. Unlike heat treatment, fermentation ensures the complete preservation of useful elements for the body. The article provides several ways to ferment cabbage. Each sauerkraut recipe below is quite simple to prepare.

Sauerkraut: benefits and harms

By the amount of nutrients in the composition, it is the leader among most vegetables and fruits.

Pickled vegetables contain vitamins:

• ascorbic acid (vitamin C) stimulates the protective functions of the body, strengthens the walls of blood vessels and capillaries, promotes rapid healing of wounds and cuts;
• retinol (vitamin A) is needed for the formation, strength of the skeletal system, maintains hair, skin, nails in a healthy state; phylloquinone (vitamin K);
• the B group of vitamins is involved in intercellular metabolism;
• methylmethionine (vitamin U) has a lipotropic effect, protects hepatocytes, stimulates rapid healing of early, erosion and other damage.
• Trace elements: sodium, copper, zinc, magnesium, phosphorus, calcium, iron, sulfur, iodine and others.

What vitamins are found in sauerkraut - the table below:

Sauerkraut helps the body slow down the aging process of the skin, strengthens the immune system, and also has a beneficial effect on the endocrine system. The digestive organs (if there are no health contraindications) will also be grateful to you for eating such a wonderful dish. It even contributes to the prevention of tumor diseases and do not forget that sauerkraut helps reduce the likelihood of fat accumulation in the body.

Trace elements contained in sauerkraut - table:

Sauerkraut is low in calories: 25 kcal per 100 grams. Its use is recommended for dietary nutrition.

But there are also contraindications to the use of sauerkraut, which means that it can also be harmful in case of: diseases of the kidneys, liver, thyroid gland. Do not use with a high level of acid in the stomach, high blood pressure, ulcers.

How to ferment cabbage at home: fermentation rules

To prepare delicious, crispy cabbage, you must follow the rules:

1. It is recommended to use containers made of natural materials, such as clay, wood. And also - containers made of glass, plastic. Not suitable for aluminum, iron utensils. For long-term storage, a regular glass jar is recommended.
2. Before the sourdough procedure, it is imperative to ventilate the kitchen area so that harmful microorganisms do not get into the dish.
3. Only ordinary edible salt (without the presence of iodine in the composition), medium or large in size, is suitable.
4. Remove the top leaves from the heads of cabbage so as not to wash the head with water.
5. For prevention, it is recommended to grease the cooking container with honey and vinegar.
6. When mixing, it is worth paying attention to the even distribution of salt. Physical effort will be required when decomposing the fermented vegetable in storage containers, followed by tamping.
7. The larger the shredded cabbage, the more vitamins it contains.
8. The workpiece must not be stored at too low temperatures.
9. Every day it is worth piercing the workpiece to the very bottom of the container. This allows the accumulated gases to escape from the mass. This is important: otherwise, the dish will be bitter.
10. Every day it is necessary to remove the foam from the surface of the snack.

The fermentation period lasts from 3 to 5 days. At the end of it, the workpiece should be removed from the warm room. The most suitable temperature for further storage is -1C to +2C.

Observing the above rules, how to ferment cabbage - a crispy billet recipe can please you with a juicy, summer taste in winter. This is the right choice, because pickled vegetables are not only delicious, they are also healthy.

Video of grandmother's fermentation recipe:

Classic Crispy Sauerkraut Recipe

Crispy sauerkraut, the classic recipe of which is given below, is doubly delicious.

Would need:

• cabbage heads - 10 kg;
• coarse salt - 200 grams;
• half a kilo of carrots

Step-by-step instructions: how to ferment crispy cabbage for the winter

1. Remove the top leaves, stalk. Divide the head of cabbage into four equal parts.
2. Cut the resulting quarters across the growth.
3. Finely grate the peeled carrots.
4. Put cabbage on the work surface of the table, sprinkled with carrots and salt on top. They should be evenly distributed throughout the mass.
5. Place the shredded product in a 12-liter bucket, compact well with each subsequent layer.
6. Cover with a flat dish or lid, put a heavy object on top.
7. Leave the vegetable in this form for 5 days, in a warm place. The fermentation process should begin. Usually, fermentation begins quickly, already on the 3rd-4th day, cloudiness of the juice can be observed. This means that gas bubbles are released. To avoid a bitter aftertaste, take the blank to the balcony, letting it “breathe”, carefully pierce it with a long stick. So fermentation will reach the lowest layer.

After a week, sauerkraut can be safely stored in a cool place. In such conditions, it may well be stored for a whole year.

Video classic recipe for sauerkraut for the winter:

How to ferment crispy cabbage in a jar

Crispy sourdough recipes can be safely used even by novice housewives. This is the easiest homemade pickling option. Cabbage prepared in this way has a juicy, slightly sour taste.

For this you will need:
Cabbage heads - 16 kg;
a kilogram of carrots.

Brine:
10 liters of water
kilogram of salt.

Photo of sauerkraut in a jar:

Cooking method:

1. Make a brine: dissolve the salt in boiled water.
2. Finely chop the rest of the ingredients. Mix in one container.
3. Dividing the resulting mass into parts, you should alternately lower each into freshly prepared brine for 5 minutes.
4. After - squeeze the mass, put in a prepared container.
5. Arrange the resulting mass in glass jars, tamping tightly. Be sure to close the containers with lids. Let it brew for a day.
6. On the second day - move the blanks to a cool place.

Instant Sauerkraut Crispy and Delicious

Below is a quick express sourdough recipe. The workpiece prepared on it will definitely crunch.

Ingredients:

• a couple of kilograms of cabbage;
• a couple of carrots;
• 250 grams of cranberries, grapes;
• 5 apples.

• 1 liter of water;
• sugar, vegetable oil - a glass;
• 3/4 cup of vinegar;
• salt - 2 tablespoons;
• garlic - 1 head.

1. The first step is to prepare the brine as usual. To do this, combine all the ingredients for the brine. Boil the mass for up to three minutes.
2. Chop cabbage, grate carrots.
3. Put the vegetable mass in a container in the sequence: cabbage, carrots, cranberries, apples, grapes. Repeat until the container is full;
4. Pour the mass with brine, tamp, covering with a lid. Above - put the load. After a couple of days, the cabbage is ready to eat. Cooking according to this recipe is quick and tasty, and the quality is not lower than in more time-consuming recipes.

Video of a simple fermentation recipe:

How to choose cabbage for sourdough correctly

To make cabbage tasty, crispy, healthy, you need to know how to choose it correctly. Suitable varieties for pickling: Zimovka, Belorusskaya, Slava, Yuzhanka.

In the absence of information about the variety of cabbage, you can choose simply by appearance.

Cabbage suitable for sourdough has the following features:

• Dense, elastic head of cabbage. This is easy to check by taking the forks of your hands and squeezing a little on both sides.
• Solid surface, no cracks.
• Fresh smell.
• The length of the stalk is from 2 cm. If there is a cut, it should be white.
• The absence of green leaves on the cabbage suggests that the top leaves have already been cut off.
• Head size - from 3 to 5 kg.
• The head of cabbage should be quite dense.

Attention! There are cabbage varieties, the fruits of which have a flattened shape. This is not a defect.

Video recipe on how to cook sauerkraut:

First recipe below- just such a valuable fermented option. For a leisurely fermentation, it is actually instant. Crispy cabbage slices will be ready after 2-3 days of infusion in a jar at room temperature.

We have included a second sample in the article. Ultra-fast with a hot marinade. It no longer has the benefit of natural fermentation, because vinegar is included in the marinade. It is a preservative and "live bacteria" is not formed with it. But savory vegetables are ready for testing in 12 hours.

Pick an awesome appetizer that suits your taste and purpose, and cook more often all winter long!

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Instant sauerkraut without vinegar

Super Crispy Recipe for everyone who loves tasty and healthy. Sourdough in the marinade, which includes only salt and spices, they can be adjusted to taste. Ready cut without oil, therefore, it requires refueling with something as useful as possible. For example, extra virgin olive oil. Everything .

For short efforts and a couple of days of patience, you will get a traditionally great ingredient in winter salads, sour soups and stews with meat.

• Cooking time - 30 minutes for preparation + 2-3 days for fermentation. We try for readiness after 2 days of infusion in heat.
• Calorie content per 100 grams - no more than 40 kcal.

We need:

• Cabbage - 2.5-3 kg
• Carrot - 3 pcs. and over medium size
• Water - 1 liter
• Salt (no additives) - 2 teaspoons
• Spices - to taste
• We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.

Important details:

• Carrots can be put as much as you like. We love when there is a lot of it. This gives the brine a pleasant warm hue, and adds sweetness to the cabbage.
• Spices can also be customized. More bitter pepper - more spiciness. As well as cumin, cloves, ginger and even turmeric. This classic pickled recipe responds affably to many experiments.
• Our proportions of ingredients will give traditional and juicy salad without too much spiciness. The brine can also be enjoyed as a separate drink.

Let's prepare the vegetables.

Finely chop the cabbage. Grater Berner always helps us out. Many housewives love a special manual shredding knife (or hand shredder). It can be bought just now in the fermentation season at any bazaar in the rows with barrel salting.

Grind the peeled carrots to taste. Do not forget that there is not only a coarse grater. In this recipe, we use medium.

We combine cabbage and carrot slices and mix, fluffing along the way. It is convenient to work with hands.

We will have a brine on the water, and not fermentation in our own juice. Without grinding, the cabbage will turn out to be as crispy, refined and textured as possible.

We put the mixed vegetables in a jar up to half and lightly tamp. Put spices on top. In our case, this is 1 bay leaf, 3 allspice peas and 1 tiddly hot pepper. On top of the spices in a jar, put the remaining sliced ​​\u200b\u200bvegetables and again repeat the set of spices.

You can add cloves or remove pepper if you don’t like even a hint of spiciness. These experiments will remain within the traditional tastes.

We will prepare the marinade, pour the vegetables and put them to sour under supervision.

Water at room temperature (!).

It is advantageous to prepare 1.5 liters of brine for a 3-liter jar. The proportion for 1 liter is 2 teaspoons of salt. Need pure salt without additives. Accordingly, for 1.5 liters of water - 3 teaspoons. We pour spoons without top and try.

Our goal is a solution slightly saltier than the perfect soup. Usually 3 teaspoons without a slide are enough if the salt is extra-grinded. But the brands of salt are different, and coarse grinding is not so salty.

Stir the salt in water until completely dissolved and pour the cabbage in a jar, covering the cut. Take a fork and pierce vegetables deeper allowing the brine to penetrate to the very bottom.

You can use a long wooden stick, making a nod to the principles of natural fermentation. Strict Zozhevists and Ayurvedic devotees strongly recommend working with fermented products only with wood or ceramics.

If these restrictions seem like a big deal to you, look for a long, two-pronged fork for flipping fried foods. She will allow go even deeper in a dense layer of vegetables.

• With any tool, make simple movements: in depth and pushed apart the cutting, went bubbles. And so in several places of the vegetable mass.

We add the brine almost to the top - 1 cm before the neck of the jar. Usually a little bubbles form at the top, like foam.

We put the jar in a bowl so that the inevitable fermentation foam can gently drain from the jar. Put a fork next to it which will remind you of the need to pierce the cut from time to time. This will allow you to constantly release up the air bubbles formed during fermentation.

We pierce vegetables 2-3 times a day.

Keep the jar at room temperature for 2 to 3 days.

If your house is warm, it will take less time to cook. If the conditions are sporty (+/- 20 degrees), then 3 days is the standard period. Next, we remove the vegetables in the refrigerator to stop fermentation, otherwise the cabbage will turn out to be too sour.

• We advise you to try cutting at the end of 2.5 days and act according to your own preferences for readiness.

We get good sauerkraut and quite a lot of liquid, which is glassed through the neck of the jar. As soon as the cabbage is ready, cover the container with a nylon lid and put it in the cold.

Once we tried the option with honey.

On top of the cabbage, 2 tablespoons of coarse salt with a slide and the same amount of honey. Fill with water at room temperature. Follow the recipe above. Try after 2 days - for readiness (that is, isn't it time to put it in the refrigerator). Honey cabbage is also very tasty and will suit anyone who is not allergic to honey.

Marinate fast classic cabbage for 12 hours

This piquant guest of our meals is called "Provençal". It is not only fast cooking, but also looks very impressive. How useful for the holidays! If you overdo it with alcohol, a tasty pickle is a popular first aid remedy for the morning after New Year's Eve.

• Cooking time - 30 minutes for preparation + 1 day for pickling. We try for readiness in 12-14 hours.
• Calorie content per 100 grams - no more than 100 kcal.

The result of simple labors is a fully prepared salad, already seasoned with oil. It is stored without problems in the refrigerator for up to 1 month, but is eaten in a couple of sittings. So good!

We need:

• Cabbage - 3 kg
• Carrots - 300 g or to taste
• Garlic - 4-5 large cloves or to taste
• Bulgarian red pepper - 2-3 pcs. medium size (can be frozen)

For hot marinade per 1 liter of water:

• Salt (rock, coarse) - 2 tbsp. spoons
• Sugar - 1 cup
• Vinegar, 9% - 80 ml
• Little vegetable - 1 cup

Important details:

• 1 glass - 250 ml
• From spices, the best marinade decoration is cumin, 5-10 grams. You can also add allspice (6-7 peas) and cloves (1-2 pcs.).
• Carrots and garlic can be adjusted to taste. The proportion that many people like: for 1 kg of cabbage - 1 medium carrot and bell pepper each.
• Frozen sweet red pepper is pickled no worse than fresh. If there is, feel free to use it.
• Convenient and safe cooking - in an enameled or stainless steel saucepan.

The preparation is simple and fast.

We shred cabbage with thickness, as we like in salads. We crush with our hands in a spacious bowl, lightly, without fanaticism. Carrots - straws with a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Chop the garlic into thin slices. Pepper cut into strips of 0.5-0.8 cm thick or cubes of about 1 cm. Combine sliced ​​vegetables and mix well. Again, it is most convenient to work with your hands.

We are preparing the marinade.

We start cooking when the vegetables are chopped and mixed. We heat 1 liter of water on the stove, add salt and sugar to it, pour in the oil and mix until the bulk components are completely dissolved. As soon as the liquid boils, pour in the vinegar, a couple of movements with a spoon and turn off the heat. Be sure to cover with a lid so that the vinegar does not evaporate.

We put ½ of the vegetable mixture in the selected container and tamp tightly. We fill half hot marinade. Add the second half of the vegetables and add the rest of the marinade again. From above we put a plate and oppression (a jar of water in 1-2 liters).

Let marinate for 8 hours.

When the vegetables are cold put in the refrigerator for another 16 hours. After 12 hours of infusion, you can try.

TOP 2 secrets for successful fermentation

What cabbage varieties are better to choose?

Dense and flattened on both sides, maximum white heads of large size (from 3 kg 1 piece). These varieties are crunchy and do not lose their shape even in thin slices.

Young cabbage is badly fermented and too old. Untidy soften and often lose the crunch of varieties with a spherical head shape.

How to cook new refreshing dishes?

In addition to a bright participation in meat stew, in borscht or hodgepodge, both savory cabbages will easily make friends with available colleagues. in salads without heating.

Add onions, sweet apples, berry frosts, boiled beets, canned corn, boiled beans or potatoes to the appetizing pickling result. You can enrich the taste of daily meals and add antioxidant vitamins to the winter menu.

Crispy and juicy sauerkraut is popular with people of all ages. I do not recognize store-bought pickles and have my favorite ways of preparing them. Today I want to offer you a recipe for delicious crispy and juicy instant sauerkraut, and not even one, but several of the most successful ones.

Each housewife will be able to choose for herself a successful cooking method from those that I will offer you today. Over the years, I have gathered a proven collection of recipes, I am sure of them - the cabbage turns out to be very tasty, and, of course, such blanks take a minimum of time to cook.

Recipe for quick cabbage with beets

First, I propose to cook delicious cabbage with beets. Red beet is not the main ingredient, it will only color our cabbage in a stunning pink color. Such an appetizer will decorate any feast. You can use it immediately, or you can sterilize it in jars and preserve it for the winter.

To prepare sauerkraut with instant beets, we need 1 day.

Ingredients:

• Cabbage - 700 grams
• Juicy beets - 1 piece
• Bell pepper red and yellow - 2 pieces
• Garlic - 1 large clove
• Dill, fresh basil - 5 branches each
• Vinegar 9% - 4 tablespoons
• Savoy salt - 2 tablespoons
• Sugar - 1 tablespoon
• Allspice - 6 pieces
• Water.

Cooking steps:

We buy ordinary, cheap white cabbage in a supermarket or market. We will need two more meaty peppers, preferably in different colors, so that our appetizer is bright and beautiful. We definitely need garlic and actually young, juicy beets.

We wash the cabbage with water, you can cut off the top sheets if they are crushed or with dots. Cut out the stem. We need to chop the cabbage coarsely, so that we can mess around less and eat more conveniently. We cut half of the pumpkin like a watermelon, into slices, 2-3 centimeters wide, and then each cut into large cubes.

The cabbage will fall apart on its own. Pour chopped cabbage into a large bowl, she needs to breathe, let her just stand on the table for 5 minutes.

Wash and peel the bell pepper, cut into thin strips, you can also large, as you like. Sprinkle pepper over cabbage.

Peel the beets, wash and cut into strips, you can rub it on a coarse grater. Wash fresh basil and dill, finely chop.

Pour the beets and greens into a bowl with cabbage. Mix everything well with a spoon. Marinated cabbage will be in a three-liter jar. Wash and dry it beforehand. Pour all the vegetables into a jar. We cut the garlic simply into slices and also into a jar.

Pour about 1.5 liters of water into a saucepan, pour out Savoy salt, this special salt is immediately added with spices and it is sea. If you do not find such salt, add the usual one. Then pour sugar and sweet peas. We put the saucepan on the stove and boil the marinade for a couple of minutes so that the salt melts.

Pour vinegar into a jar and like a hot marinade.

We close the bank. We put it anywhere in the kitchen, not in the refrigerator. After 24 hours, cabbage can be served on the table.

Quick recipe for delicious homemade sauerkraut

The advantage of this recipe will undoubtedly be the quick preparation of crispy cabbage, and, of course, ease of preparation. Well, the products are available in almost every housewife.

Cooking:

• White cabbage -1 forks;
• Ripe and sweet carrots - 2 pcs.;
• Fresh garlic - 2-3 cloves (optional)
• 100 ml. apple cider vinegar;
• 1 st. a spoonful of coarse salt;
• 1 st. a spoonful of sugar (brown);
• Sunflower, unrefined oil with a smell - 110 ml;
• Clean drinking water - 550 ml.

Cooking:

1. The recipe is simple to prepare - grate the carrots, and it is best to use a special one for carrots in Korean. Thin slices of the vegetable will give more juice, and will look attractive when served.
2. Chop the head of cabbage into thin long slices.
3. Prepare the brine - to do this, bring water to a boil, pour vinegar and vegetable oil into it, add spices. Stir and heat until the grains of salt and sugar dissolve.
4. Prepare a pickling container - ideally a glass jar, add mixed vegetables to it and pour hot brine over it. Put a small load on top, covering the cabbage with a plate.

The dish will be ready in a few hours, but after it is completely fermented, it should be put in the refrigerator.

Quick cabbage "Khrustovka" in Chernihiv

Fast cabbage of natural fermentation - it turns out juicy, crispy and very tasty, and besides, it does not contain harmful vinegar in the composition.

• Cabbage - a head of about 2 kilograms;
• Carrot - 2 pcs.;
• Seasonings and your favorite spices;
• Pure water;
• 50 gr. coarse salt;
• 65 gr. granulated sugar.

Cooking:

1. The recipe is for a 3 liter jar. Shred the cabbage at your discretion, with thin “threads” or larger pieces, and grate the carrots.
2. Mix the vegetables together, and pack tightly into a glass jar.
3. Shitty secret: in order not to spoil the recipe for instant homemade sauerkraut, very tasty cabbage, you need to properly prepare the filling - mix all the ingredients remaining for the brine (strictly according to the recipe), and pour it into a jar.
4. Do not close the jar with a lid, it is better to wrap the neck with a small piece of gauze. Leave the container for 2-3 days at room temperature, and then you can close the lid (plastic) and put it away for storage in a cool place.

Crispy and juicy cabbage is ready to eat.

Instant sauerkraut in a jar per day without vinegar

How to cook sauerkraut in literally one day, for example, for a picnic or a holiday - is it possible? And it will not be inferior in taste to another recipe. This recipe is also fast-cooking, sauerkraut ferments in a jar a day without vinegar.

We will need:

• 2.5 kg of white cabbage;
• 3 medium carrots;
• Coarse table salt - 2-3 tbsp. spoons;
• aromatic spices;
• Sugar sand - 100 gr.

Cooking:

Cut the cabbage in any convenient way, and chop or rub the carrot. Mix the vegetables together with coarse table salt and grind thoroughly so that they release the juice so that the daily cabbage is crispy.

Press the vegetables into a jar, adding spices while stirring.

cabbage in 1 day

You are planning a feast or a party with friends, and you do not know how to diversify the table? Sauerkraut in a jar per day - what could be easier and tastier?

For cooking you will need the following ingredients:

• A small head of cabbage;
• 2 carrots;
• 55 gr. salt;
• A pinch of cumin;
• Spices;
• 45 ml of any fruit vinegar;
• 65 ml of unrefined oil with the smell of seeds;
• 60 g sugar.

How to cook sauerkraut quickly in 1 day in a jar according to a classic recipe:

Let's prepare the vegetables - grate or cut the carrots, and chop the cabbage into thin strips. Grind the vegetables with the addition of salt and granulated sugar to make the juice appear.

If the vegetables are juicy and fresh, then their juice will be enough, but if necessary, you can always add clean water.

We prepare the marinade from the remaining products - or rather, we mix the oil with vinegar and cumin.

We put black pepper and bay leaf on the bottom of the container - vegetables on top of them, and pour the marinade over them. Put in the refrigerator so that the cabbage is infused, and by the evening it will be completely ready - crispy and fragrant.

Quick sauerkraut in 2-3 hours

Quickly ferment the cabbage to serve it to the table, perhaps using a hot marinade for this, with the addition of fragrant spices and seasonings, so that the sauerkraut with brine is juicy.

For cooking you will need the following ingredients:

• Cabbage - 1 medium head;
• Carrot - 1 pc.;
• Apple cider vinegar - 150 ml;
• Vegetable oil - 100 ml;
• Pure water - 250 ml;
• Liquid honey - 2 tbsp. spoons;
• Coarse salt - 2 tbsp. spoons;
• Favorite spices - at your discretion;
• A bunch of fresh herbs.

Cooking:

How to quickly cook sauerkraut at home? The recipe is very simple - chop the cabbage forks as thinly as possible (but not smaller). Grate carrots on a fine grater.

Boil water with salt, honey, oil and vinegar and add spices to the brine.

Put fresh greens on the bottom of the container (only stalks can be used), mix cabbage with carrots and tamp into the container.

Pour hot marinade on top, let it cool, close the lid and put it in the refrigerator, the workpiece is almost ready. Serve with thin pickled onion rings.

cabbage in brine

Cooking:

• Cabbage - 1 fork;
• Carrots - 1 pc.;
• Salt - 2 tbsp. spoons;
• Brown sugar - 2 tbsp. spoons;
• Vinegar - 125 ml;
• Water - 300 ml;
• Spices - to taste.

Cooking:

So, a quick recipe in brine. To do this, mix spices and vinegar in water, bring to a boil and cool.

Cut the cabbage and carrots, but do not crush, transfer to a bowl and pour over the marinade.

Lay a plate on top and place a small weight on top. Let the cabbage stand at room temperature for a while, and put it in the refrigerator for storage. This quick recipe is sure to please.

Sauerkraut "Spring"

In the summer, you want to treat yourself to winter dishes that family and friends have already missed. One option may be a snack of young sauerkraut.

For cooking you will need the following ingredients:

• Head of young cabbage;
• Fresh carrots - 2 pcs.;
• Coarse salt - 1 tbsp. a spoon;
• Water - 400 ml;
• Wine vinegar - 125 ml;
• Brown sugar - 2 tbsp. spoons;
• Favorite spices.

Cooking:

Remove the upper leaves from the head of cabbage, and cut the cabbage into pieces into 6-8 parts. Cut carrots into rings.

Place the vegetables in layers in a jar, being careful not to pack them too hard. Such blanks are best done in small containers.

Prepare a marinade with vinegar and spices, cool and pour into a container. After 3-4 hours, remove for storage in the refrigerator. You can add beetroot slices for color, and apple slices and garlic to emphasize the taste.

This is the easiest and easiest recipe for delicious, crispy and juicy instant sauerkraut.

In winter and early spring, we experience vitamin deficiency, which is caused by a lack of sun, fresh vegetables, berries and fruits. Sauerkraut can easily replace most of these foods, providing our body with tremendous benefits. Since it contains not only very useful vitamins (C, P, B, A, H, E, K), but also important trace elements (iron, magnesium, potassium, calcium, phosphorus, sodium, sulfur, zinc, chromium, iodine, copper, molybdenum, etc.).

Not so long ago, this product was harvested for the winter only in the fall, and the whole family usually took part in the procurement of winter stocks. It was fermented with the addition of carrots, beets, various berries and fruits, for which it was chopped, chopped into pieces, quarters (pelyus) or whole heads of cabbage were used. Ready cabbage can not only be served with butter and onions, but also cooked from it, main dishes, used as a filling for dumplings, pies and pies, and even boiled or cabbage soup.

Today I will introduce you to various ways to prepare this very tasty snack for the winter.

For your information, the recipes below will remain relevant in the winter, as cabbage and carrots are now sold in stores all year round.

The first recipe that I want to introduce you to is the classic white cabbage fermentation technology used in canning industries.

Currently, the most common way to prepare this snack is the shredding method. Vegetables are fermented usually in barrels, vats, plastic or enameled dishes.

For fermentation for the winter, you need to choose the right vegetables. Not all varieties are suitable for this purpose. Usually, mid-ripening and late-ripening varieties are used (for example, Slava, Belorusskaya, Moscow late and others).

Early maturing varieties are undesirable for use, as they usually have a loose, loose structure and a low sugar content necessary for fermentation.

I choose white heads with a dense juicy structure for fermentation, since vegetables that are not very juicy will give little juice, and the fermentation process will be complicated.

To prepare this appetizer according to the classic recipe, we need carrots, salt and spices as additional ingredients. I usually take 1 medium-sized carrot for 1 large head of cabbage, but since such concepts as large, medium are different for everyone, for convenience, I will indicate all proportions per 1 kilogram.

Ingredients:

• Cabbage - 1 kg
• Carrot - 30 g
• Salt - 20 g (per 1 kg of vegetables)
• Dill seeds - 0.5 tsp
• Bay leaf

First, we clean the heads of cabbage from the outer green leaves and from all visible damage and wash well. Then carefully cut out the stalk with a knife and chop. When chopping, if possible, straws of uniform size should be obtained.

My carrots, peel from the top layer and grate or cut into thin strips. The color of the finished product depends on the amount of carrots. The more it is, the brighter the shade. However, there should not be too much carrots, otherwise it will give the finished dish extra softness.

Mix all vegetables and rub with salt. Salt is added in the amount of 20 g per 1 kg of vegetable mixture.

When pickling cabbage, salt is added at the rate of 2-2.5% by weight of vegetables.

If you add more salt, then the finished dish will be oversalted. Also, an excessive amount of salt will inhibit the activity of lactic acid bacteria, and then other microorganisms that are undesirable for us may develop in the product.

However, if the amount of salt is less, then the finished product, due to the action of foreign microorganisms, may be too softened and may become covered with mucus.

It is impossible to use iodized salt for fermentation, otherwise the cabbage will turn out soft.

Now we transfer the vegetable mixture to a large container, and tamp it well with a wooden pestle or rolling pin. In the middle of the vegetable mass we place several bay leaves and dill seeds wrapped in gauze or a bandage. Dill will give the finished dish a piquant flavor, in addition, it has antibacterial properties, which will prevent the growth of putrefactive bacteria.

If desired, you can put whole leaves on top, which must be prepared in advance by removing them from the washed heads.

I don't use whole leaves because it's not convenient to pierce the vegetable mixture afterwards to remove any accumulated gas.

Finally, we put a wooden circle or a flat plate on top, the diameter of which should be slightly smaller than the diameter of the container itself, and put a load (for example, a jar of water or a clean calcined stone). The oppression should be heavy enough that the mixture settles and becomes covered with brine.

We simmer the cabbage for several days at room temperature. The fermentation process starts almost immediately. After a few hours, juice appears on the surface.

We pierce the fermented vegetable mixture in several places daily (morning and evening) with a wooden stick, knife or fork. It does this in order to release the accumulated gas released during the fermentation process. If this is not done, the finished product will acquire an unpleasant odor and bitterness.

On the second day, foam appears above the surface of the brine, which must also be removed as it forms.

Favorable temperature for fermentation is in the range of 15-22°C. If the temperature is below 15 ° C, then the fermentation process will be greatly delayed. At temperatures above 25°C, along with lactic acid bacteria, microorganisms harmful to the fermentation process will also develop, under the influence of which the finished product will acquire an unpleasant taste and smell.

At a temperature of 20-22 ° C, vegetables are fermented already on the fifth day, acquiring a pleasant sour taste. The brine will become clear by this time. At lower temperatures, the fermentation process can last up to 10 days.

Considering that everyone has their own taste preferences, you can control the sour taste of the finished dish by taking a sample, starting from the 3rd day.

As soon as the appetizer acquires a pleasant taste and sufficient sourness, the containers are removed to a cool place (cellar or basement). I transfer the finished snack into three-liter jars and put it in the refrigerator.

Sauerkraut with beets (in a 3 liter jar)

Of the incredible number of recipes for making sauerkraut, beetroot fermentation is perhaps the best of them. That is why it is very popular, because of the amazing taste of the finished product and the ease of preparation.

We will prepare an appetizer according to this recipe in a 3-liter jar. The dish turns out moderately spicy and beautiful in appearance.

To prepare this dish, I took a large Slava fork, one medium maroon beetroot, which turned out to be very sweet in taste. I indicate the amount of ingredients for one 3-liter jar.

Ingredients:

• Cabbage - 2.5 kg
• Beets - 1 pc. (medium)
• Sugar - 1 heaped tablespoon
• Hot pepper - 1 pc.
• Garlic - 5 cloves

I washed the fork, removed the upper leaves, cut it into two parts and removed the stalk. Then she chopped it with a knife into medium-sized straws. The beets were washed well with a hard grater, cleaned and chopped on a coarse grater.

The garlic was peeled and finely chopped with a knife. Washed hot pepper, removed seeds and partitions and finely chopped.

In a large container, I combined all the vegetables with salt, sugar, spices and mixed well.

I prepared a 3-liter jar in advance and washed it thoroughly. She laid out the vegetable mixture in a well-washed jar, tamping it tightly with a wooden rolling pin. I put the jar in a deep plate, because during the fermentation process, the juice flows out of the jar.

I’ll make a reservation right away that I put the chopped vegetables in a jar in two stages. First, I filled the jar and waited 20-30 minutes for the vegetables to release their juice and the mixture to settle a little. Then I added the rest of the vegetables.

Since the beets were sweet enough, the fermentation process was stronger. Foam appeared on the surface of the brine by the next morning.

I pierced the contents of the jar daily (morning and evening) with a large knife. Also in the morning and in the evening I removed the emerging foam.

Fermentation took place at a temperature of 20-22°C. On the fourth day, the fermentation process slowed down, and the appetizer was almost ready. I covered the jar with a nylon lid and put it in the fridge for storage.

The appetizer according to this recipe is a little spicy and can be stored in the cold all winter. It can be served on the table with vegetable oil and herbs.

Crispy sauerkraut for the winter (instant recipe in jars)

And here is another recipe for this wonderful dish. We will also ferment vegetables according to this recipe in jars.

We take ripe forks of late varieties, mid- or late-ripening carrots (it has a richer color and sweetness), salt, sugar and bay leaf.

Ingredients:

• Cabbage - 5 kg
• Carrots - 150 g
• Salt - 100 g
• Sugar - 100 g
• Bay leaf - 5 pcs.
• boiled water

We clean the heads of cabbage, wash them, remove the stumps. Next, chop or chop them. Wash the carrots under running water, peel the skin and rub on a coarse grater.

We mix the prepared vegetables in a large container, grind with salt and fill the prepared jars with the resulting mixture, adding one bay leaf to each. No need to tamp. The vegetable mixture should lie loose.

Pour the vegetable mixture in jars with cold boiled water, cover with clean gauze and leave in a warm room.

Banks must be placed in a deep container (plate or basin), as the brine will flow out of the cans as fermentation progresses.

Fermentation time is approximately three days. Every day (morning and evening) we pierce the contents of the cans in several places, and also remove the emerging foam. Drain the resulting brine back into the jars.

After three days, drain the brine from the jars through cheesecloth into a saucepan, dissolve sugar in it, pour it into jars again, close them with plastic lids and put them in a cold place.

When adding sugar to the brine, you need to taste it. I like sweet and sour, so I add sugar to the brine until it tastes sweet.

After 8-10 hours, the snack is ready. It turns out crispy, slightly sweet, and you can serve it on the table without dressing it with anything.

How to quickly and tasty ferment cabbage in brine

Another option for preparing this wonderful snack is fermentation in brine.

I took a large fork of the late grade Slava, which turned out to be strong and juicy, and one carrot of the Karotel variety, which has a sweet pulp of a delicate taste, juicy and crispy.

Ingredients:

• Cabbage - 2.5 kg
• Carrot - 1 pc. (medium)
• Salt - 2 tablespoons with a hillock
• Sugar - 2 tablespoons with a hillock
• Bay leaf - 2 pcs.
• Allspice peas - 6 pcs.
• Water - 1 l

I chopped the washed prepared vegetables and mixed them thoroughly in a large bowl.

Try to chop with thin straws. Finely chopped cabbage will ferment faster.

I laid out the vegetables in a pre-prepared 3-liter jar, tightly tamping each layer with a wooden rolling pin. Already during this action, juice began to stand out from the vegetables.

This is a good signal, which means that during fermentation, the contents of the jar will be completely covered with brine.

Adding sugar to the brine speeds up the fermentation process.

As soon as the brine cooled down, I filled them with vegetables in a jar. I put the jar in a deep plate, because during the fermentation process, the juice flows out of the jar.

In the morning and in the evening, the contents of the jar were pierced with a knife to release the bubbles of the gas released during fermentation to the outside, and the resulting foam was removed.

After two days, my snack had enough acidity for my taste and was completely ready to eat.

I want to note that this recipe is suitable for those who live in a city apartment, and they do not have the opportunity to store blanks in the basement or cellar. According to this recipe, you can ferment vegetables all winter and spring as they are eaten.

Recipe for homemade sauerkraut in a pot, like my grandmother

There are many recipes for this wonderful appetizer, but the cabbage my grandmother fermented the old Russian way was especially good. Do you want to cook the same?

Ingredients:

• Cabbage - 10 kg
• Carrot - 200 g
• Salt - 200 g
• Sugar - 2 tbsp. l.
• Dill seeds - 1 tbsp. l.
• Bay leaf - 3-5 pcs.

If your total fork weight is more or less than 10kg, calculate how much salt you need for your quantity.

We wash the heads of cabbage well, remove the stalks and, setting aside a couple of small heads of cabbage to the side, cut into strips using a shredder or knife. Wash the carrots thoroughly, peel and rub on a coarse grater or cut into thin strips. The remaining heads of cabbage are cut into 8 parts each.

Add grated carrots, salt, sugar to the chopped mass and mix, rubbing lightly with your hands.

Now we transfer half of the vegetable mixture to a large enameled pan without chips and tamp well. Next, lay out evenly chopped heads of cabbage, 3-5 bay leaves, dill seeds wrapped in gauze or bandage and the remaining half of chopped vegetables.

We tamp everything tightly, cover with a wooden circle or a flat plate and press down with a load.

We cover the pan with a towel or napkin, as the vegetable mixture must breathe, and leave it for fermentation at room temperature (20-22 ° C).

In the morning and in the evening we pierce the contents of the pan in several places. We also remove the emerging foam daily.

After 5-7 days, as soon as the brine becomes transparent, and the product acquires a pleasant taste and sufficient acidity, we remove the pan in a cool place (cellar or cellar).

If you want the vegetables to be slightly acidic, then start sampling from the third day of fermentation.

My cabbage acquired the desired taste on the fourth day of cooking.

By the way, ready-made sauerkraut can be stored in the cold until spring, preventing it from defrosting.

We used to, in the absence of a cellar, kept it on the balcony. If it thaws, then it is necessary to use it in the near future, because in this case the finished product changes its structure and becomes soft, not crispy and quickly deteriorates.

Video on how to ferment cabbage without salt and sugar

Now that we have learned how to cook this appetizer without salt and sugar, I will tell you how you can diversify its taste by adding fruits and berries.

Delicious cabbage pickled for the winter with apples, cranberries and rowan

Now that we have prepared with you enough of an easy-to-make, but nevertheless wonderful snack, let's try another wonderful recipe.

We will make sauerkraut with apples, cranberries and mountain ash.

Ingredients:

• Cabbage - 3 kg
• Carrots - 3 pcs. (large)
• Salt - 70 g (20 g per 1 kg of vegetable mixture)
• Cranberries - 200 g
• Rowan - 200 g
• Apples - 2 pcs.
• Allspice peas - 0.5 tsp.
• Black pepper - 0.5 tsp.

For this recipe, we will use white cabbage of winter varieties (I have one large fork weighing 3 kg), carrots, cranberries, mountain ash and sweet and sour apples. I used the Semerenko apple variety.

I removed a few top leaves from the prepared fork, cut the rest into several large pieces, cut out the stalk and chopped it with a knife into thin strips. Grated carrots on a coarse grater.

Then she began to lay out the vegetable mixture in layers in the pan, tamping it tightly and shifting it with apples and berries.

With the last layer, I laid out the rest of the vegetable mixture, tamped everything tightly again, covered it with a flat plate, pressed it down with a load and left it to ferment at room temperature.

Every day (morning and evening) I pierced the contents of the pan with a knife in several places in order to release the accumulated gas.

After three days, the appetizer acquired the desired taste, I put it in glass jars and put it in the refrigerator for storage.

You can use the cabbage prepared by us according to these recipes in different ways: as a snack, simply season with onion and butter; as a filling for dumplings, pies and pies; cook cabbage soup and; fry, stew and bake, serving as a side dish for meat and fish dishes.

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