A quick way to pickle cabbage without vinegar, with vinegar, with honey, with black bread. Instant sauerkraut - a delicious recipe for crispy and juicy cabbage
Sauerkraut is good in all its forms. And in salads, and as a side dish, and as a filling for different dishes, and even just with oil and onions. Quick sauerkraut -This great idea for a low calorie dinner. And it’s not at all difficult to prepare.
Quick sauerkraut in a few hours
It is physically impossible to truly ferment cabbage in less than 2 days. Pickling is a slow process. But there is a little trick. Can be done quick sauerkraut in just 3-4 hours. This recipe is especially good because you can even use young cabbage, which means that you can now make delicious cabbage at any time of the year.
For quick cooking sauerkraut you will need:
- 1 kg white cabbage;
- 1-2 carrots;
- 3-4 cloves of garlic;
- 10 tbsp. l. table vinegar 9%;
- 100 g vegetable oil;
- 1 tbsp. l. Sahara;
- 0.5 liters of water.
Chop the cabbage into strips, grate the carrots on a coarse grater or a Korean carrot grater, crush the garlic or cut into thin pieces. Boil water, dissolve sugar and salt in it, add oil and vinegar, you can add allspice. Bring the marinade to a boil. Pour the resulting marinade over the vegetables mixed in a bowl. Cover the top of the cabbage with an inverted plate and place pressure on top - for example, a jar of water. Leave the cabbage room temperature for a minimum of 3 hours, a maximum of 24 hours.
The finished cabbage can be transferred to a jar and stored in the refrigerator. But most likely, you will want to eat it quickly.
For variety, you can use a few cans of cabbage, then the cabbage will have a bright color and a pleasant flavor.
Cabbage prepared according to this recipe is not sauerkraut in the literal sense of the word. It would be more correct to call it pickled. But in conditions of acutely limited time, it can serve as a replacement for traditional sauerkraut without much loss.
Sauerkraut in a couple of days
Real sauerkraut does not cook so quickly. But if you still have 2-3 days left, you will be in time. The recipe is almost the same, but without oil and vinegar.
You will need:
- 1 kg of white cabbage;
- 1-2 carrots;
- 1 tbsp. l. Sahara;
- 1 tbsp. l. with a heap of coarse salt;
- 0.5 liters of water.
Place shredded cabbage and carrots tightly in a 3-liter jar. Fill with brine and cover with a nylon lid with holes or a cloth napkin. Place the jar in a warm place for fermentation. Bubbles will appear in the jar. Periodically, lightly tamp the cabbage with a spoon so that the gas escapes and the cabbage remains under the brine. After two days you can take a sample. Store the finished cabbage in the refrigerator.
It is this cabbage that is famous for its beneficial properties, because lactic acid bacteria participated in its preparation. They will help fight vitamin C deficiency, digestive disorders, and excess weight.
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. Put it in 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 let it go wooden stick carbon dioxide. 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 the carbon dioxide escapes and ready dish It didn't taste 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 light and one of best options 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. Do the first thing preparatory work 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 on a grater or using a special attachment in food processor grind the carrots.
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 with 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 one original version cooking, try it, 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's this for you step by step description with a photo, just to help. 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, 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 my great-grandmother’s stove. 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, then bad smell and aroma, and therefore 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- one of the favorite delicacies of many people . It's nice to eat sauerkraut like cold winter, and in the summer, because it is quite healthy and very tasty.
In addition, cabbage is a fairly popular vegetable, very often used in canning, since it is inexpensive and very accessible in stores and kiosks. You can easily ferment cabbage at home; the process will take just a few minutes, and the vegetable will ferment in just a couple of days.
So, delicious sauerkraut - recipe instant cooking in the bank .
Classic recipe for instant sauerkraut in a jar
Sauerkraut according to the classic recipeIt is believed that according to classic recipes, no brine is added to cabbage , since it will ferment in its own juice. For cooking delicious cabbage stock up on the following ingredients :
- Head of cabbage approximately 3-3.5 kg,
- 1-2 small carrots,
- One tablespoon table salt and granulated sugar.
- Cabbage needs to be chopped , and it’s better to do this with a special knife, but if you don’t have such a tool, then just finely chop the head of cabbage. On a fine grater grate carrots .
- Salt and sugar the best thing add before the cabbage is in the jar so that everything is thoroughly mixed. Mix the cabbage and carrots thoroughly, remembering the vegetables with your hands.
- Now you can put vegetables in a jar , now is the time to add pepper or bay leaf. Use a wooden mortar to compact the cabbage more firmly.
- The amount of cabbage should not reach the edges of the container , you need to leave a little space on top, since during fermentation the cabbage will rise and give juice. Now cover the jar with a lid (loosely) or tie the neck with gauze. The cabbage should stand in the room for several days.
Verified that delicious snack for any meal - it's sauerkraut.
The quick cooking recipe in a jar without adding brine, as you can see, is very simple and only takes a couple of days.
Cabbage with brine
Cabbage pickled in brine If you like a crunchy snack, but don't want to mash the cabbage with your hands, then resort to a recipe with the addition of brine. With the same time investment, the output is no less tasty sauerkraut. An instant recipe in a jar with brine will require the following: ingredients :
- one and a half liters of water per three-liter jar,
- a tablespoon of sugar,
- a tablespoon of salt (regular table salt),
a head of cabbage weighing about 2-2.5 kilograms, - carrots to taste.
- First the brine is prepared - Boil the water, then add sugar and salt, then mix well. Leave the brine to cool and proceed to preparing the cabbage.
- The cabbage is finely chopped and mixed with grated carrots. Only now vegetables do not wrinkle or compact, but just put it in a jar . Now is the time to add pepper or bay leaf to taste.
- Follow carefully to let the brine cool down , since hot water will not allow fermentation processes to begin, and you risk getting moldy cabbage. Pour the brine into the jar, and then cover the neck with gauze.
- Place the jar in a dark place in the room or kitchen. You need to place a basin or bowl under the container; when the brine ferments, it will begin to flow out. It is necessary to pierce the cabbage with a wooden stick or skewer, thereby allowing the air to escape, several times.
Other pickling recipes
Georgian pickled cabbage - with beets If classic recipes you are tired and want something original, then there are several more ways to make sauerkraut quickly, but tasty and with a twist. The first way is Georgian cabbage with beets .
Such cabbage fermented in brine you already know how to cook it. Shred and cut the cabbage, carrots and 2 small raw beets without tops and put them in a jar. After this, add brine to the cabbage and leave to stand for five days. As a result, you will get richly colored cabbage with a special aroma and original taste.
The second way to prepare snacks is cabbage with added bell pepper . In two days you will receive a ready-made dish that will delight you with its summer brightness and unusual taste.
This snack is made like this: prepare the brine, set it to cool, meanwhile chop the cabbage and a kilogram of bell pepper. It is best to take peppers in several colors, so you get a real mosaic of vegetables. Add parsley to the vegetables, stir, put in a jar and add brine.
Sauerkraut is prepared according to many quick-cooking recipes in a jar; focus solely on your capabilities and taste preferences. If desired, you can add a little to the cabbage more carrots or not add at all, add cranberries, apples.
Hello, dear readers. The holidays are approaching, and in addition to various delicacies there, for example, I want to see sauerkraut on my table. We always have sauerkraut in winter, and today I decided to show you how we make sauerkraut. There will be several recipes, so to speak, for everyone. My parents fermented cabbage not only in 3-liter jars, but also in buckets and even barrels. Moreover, they fermented it with red beets, apples and even watermelons. I really liked soaked watermelons.
But today we will talk not about watermelons, but about cabbage. I will ferment the cabbage in a 3 liter jar.
How to ferment cabbage in a jar recipe No. 1
And for this I need cabbage, carrots, salt and sugar. I take a head of cabbage weighing 3.1 kg. And believe my experience, the cabbage will all fit into the jar. 
Cabbage should be white and sweet. If the cabbage is bitter, then it may taste bitter when pickled. I chop cabbage, I have it for this purpose special knife. You can see it in the photo at the top right.
Then I peel one carrot and grate it. You can grate carrots using any grater.
Then I add one spoon of salt and two spoons of sugar. You need to use ordinary rock salt. Never use iodized salt. I add it right at the table, and now I mix it well and mash the cabbage with my hands. It's like I'm kneading dough. Don’t be afraid to mash the cabbage, it will turn out tasty and crispy.
After we remember the cabbage well, you can put it in a jar. Place the cabbage in a jar and tamp it down well with a wooden rocker. As you can see in the photo, all the cabbage fit into the jar. There's even some room left in the bank.
I didn't use water at all. The cabbage gave juice, and as you can see in the photo, there is enough juice to cover the entire cabbage. If you end up with a full jar, be sure to place the jar in a bowl or other container.
When the cabbage begins to ferment, in approximately less than a day, the juice will flow out of the jar through the top. During fermentation, carbon dioxide will be released, so it will push the juice out of the jar in the form of bubbles.
We leave the cabbage in the room. For cabbage to ferment well, it needs to stand at room temperature for three days. After three days the cabbage is ready. After this, put the cabbage in the refrigerator or a cold place. Of course, you can eat it after two days, but it will still not be sour enough.
If the cabbage tastes a little bitter, bring it back into the room at night. The bitterness should go away. My cabbage turned out tasty and crispy. I had this cabbage on my balcony for about two months, and there was no mucus or mold on top.
How to ferment cabbage in a jar recipe No. 2
My next recipe will be with brine. If in the first recipe I did not use water at all, then in this recipe there will be a lot of it. To prepare the brine, we need two tablespoons of sugar and two tablespoons of salt. If desired, you can also add allspice and bay leaf. 
I start cooking with brine. I boil 1.5 liters of water, add 2 tablespoons of salt and 2 tablespoons of sugar. I mix it all well. As you can see in the photo above left, I don’t add water all the way to the top.
Then in hot water I put 5 peas allspice and two bay leaves. We leave our brine to cool. In the meantime, let's move on to cutting the cabbage. Now I took smaller cabbage. For this recipe, cabbage weighing about 2.2 - 2.5 kilograms is suitable. This will be quite enough. And one big carrot.
As in the first case, chop the cabbage and three carrots. Only now I grate the carrots on a Korean grater. We don't mash the cabbage in this recipe and I like the carrots to look nice too. Before doing this, of course, don’t forget to clean it.
Now that we have chopped the cabbage and grated the carrots, mix it all well, but do not mash it. 
Then you can put the cabbage in the jar. I don’t compact the cabbage too much, because we still need to fill it with brine. After we put all the cabbage in the jar, we need to wait until our prepared brine cools down to room temperature.
Don't overwater the cabbage hot water, you will kill the bacteria that cause the cabbage to ferment. And instead of fermenting, the cabbage may become moldy.
And after it has cooled, we fill our cabbage with brine. And then everything follows the same scenario. Leave the cabbage at room temperature for three days. At the same time, do not forget to place a bowl under the bottle with cabbage. The cabbage will ferment. At the same time, I periodically used a wooden skewer to release the air from the cabbage.
I want to tell you so that you are aware. During fermentation, about 0.5 liters of water leaked out of my bottle. So place the container appropriately. And don’t worry if suddenly the water in your bottle ends up at the bottom.
The cabbage floats and the brine remains at the bottom. Simply release carbon dioxide during fermentation with a wooden twig or skewer and push the cabbage down. The cabbage turned out crispy and slightly different from the first recipe. It's a little saltier, but just as tasty.
How to ferment cabbage in a jar recipe No. 3
The third recipe will be cabbage soaked in plain water. We'll just fill it with boiled water cold water, and in a smaller proportion. This recipe will not include photos of how to cut cabbage, I think you already know.
For this recipe we will need about 2.8 - 3 kg of cabbage. You can also take medium carrots. Although you can add more carrots, or you can add no carrots at all. Carrots appear here only in decorative role, it colors our cabbage.
Chop the cabbage and grate the carrots. Mix all this well. Then add one spoon of salt and mix a little more. There is no need to mash the cabbage too much, as we did in the first recipe.
Now we place the cabbage in a jar, compacting it with a wooden rocker. Again, we don’t tamp too much. We don’t need the cabbage to release juice; we will fill it with water. It takes approximately 600 - 800 grams of water. This depends on the weight of the cabbage that we cut for pickling.
Now we put the cabbage filled with water to ferment. When the cabbage has fermented well, usually on the second day, completely drain the resulting brine. Moreover, it is advisable to pour the brine along with the cabbage into a bowl.
Squeeze out the cabbage and place it back in the jar. Moreover, it is advisable to swap the cabbage. Which was lying on top - we put it on the bottom of the bottle, and vice versa, the bottom one on top. We just squeeze the cabbage lightly. Add one tablespoon of honey to the resulting brine.
Dissolve the honey and fill our cabbage with the same brine again. Leave for another day in a warm place. After a day, put the cabbage in the refrigerator.
Cabbage in all three recipes turns out delicious. The first taste is of classic cabbage. According to the second, it’s a little saltier and it turns out crispier, we didn’t crush it. According to the third recipe, the cabbage turns out a little sweeter, and the cabbage takes on some zest. Only it should not peroxidize.
There are a great many recipes for sauerkraut, and there is no point in describing them all. You can add different spices to all recipes. For example, black pepper, cloves, coriander, bay leaf. And if sauerkraut makes you bloated, you can also add dill seeds.
My godfather often adds dill seeds to the third recipe. Apart from the fact that the seeds themselves are then found in the cabbage, the cabbage turns out very tasty.
And a few more tips. My father says that you only need to salt cabbage according to certain days. If a man salts, then he should salt on men’s days. If a woman salts, then in a woman’s way. Moreover, he does not highlight all days. For example, a man should ferment either on Monday or Thursday. Women should ferment cabbage on Wednesday or Saturday, but better on Wednesday.
Strange as it may sound, I checked it somehow. I pickled the cabbage according to the usual recipe, only on Wednesday. So the cabbage was not so tasty, in my opinion, and it was soft and did not crunch.
What proportions of salt and sugar do you use when sauerkraut in a jar? You can write your recipe for sauerkraut.
Finally, check out a few more recipes.
Good afternoon. Today we'll talk about very healthy dish, which came to us from time immemorial - sauerkraut. And we will, of course, ferment it at home.
During the process of fermentation (fermentation), the sugar present in the leaves of this vegetable is converted into lactic acid. And these are the ones unique properties This dish acquires: fermented milk bacteria, entering the intestines along with cabbage, improve its functioning, suppress harmful microflora and eliminate dysbacteriosis.
Kvashenina has a positive effect on the immune system, lowers blood cholesterol levels, and improves skin condition. It can be used to prepare salads, and also as a filling for dumplings or pies. Or you can stew it with meat or mushrooms. But, unfortunately, all beneficial bacteria will die during heat treatment.
The liquid that is released during the ripening process is very useful. Never throw it away; eat cabbage along with juice.
It is important to distinguish pickled vegetables from pickled ones. The pickled ones have a marinade with vinegar, and the cabbage will turn out whiter in color and crispier, but it does not contain probiotic bacteria and such large quantity useful properties.
Present to your attention the old way preparing delicious sauerkraut with Antonovka apples. Why this particular variety? These are very fragrant, dense and sour fruits that will not only add a special taste and smell to the dish, but will also become an appetizing addition to it.
- cabbage – 2 kg.
- carrots – 2 pcs. (average)
- Antonovka apples – 2 kg.
- salt – 2 tbsp. level spoons (not iodized)
- citric acid - to taste
1. Wash the apples, remove the core, cut into slices and add water citric acid(the water should be slightly sour).
2. Shred the cabbage with a shredder.
3. Mix cabbage with carrots and salt, squeeze thoroughly with your hands until the juice releases.
4. Fill a three-liter jar with layers of cabbage and apples one by one (it’s very convenient to do this through a funnel), while compacting everything tightly using a masher or other available means.
5. In a jar filled until the neck narrows, I place a nylon lid for cold foods upside down as a pressure. She does not allow the cabbage to rise up by pressing it.
6. Place the jar in a deep bowl and leave for 3 days at room temperature, while you need to pierce the contents with a wooden stick every day (otherwise the dish will taste bitter). Sour cabbage should be stored under a tightly closed nylon lid in the refrigerator or a dark, cool place, such as a cellar. Bon appetit!
Instant sauerkraut recipe for a 3 liter jar
If you want to prepare healthy sauerkraut without sugar and vinegar in a three-liter jar, use this simple, traditional recipe.
To make the dish crispy and tasty, choose late varieties this vegetable.
To prepare we will need:
- cabbage – 2-2.5 kg.
- carrots – 1 pc. (large)
- salt – 2 tbsp. spoons without a slide
- bay leaf – 2 pcs.
- allspice – 3-4 pcs.
1. Chop the cabbage using a shredder, grate the carrots on a coarse grater.
2. Mix the vegetables, pressing them a little with your hands, and add salt.
Mashing the cabbage is necessary so that it releases juice and the ripening process occurs faster.
3. Transfer the cabbage to a three-liter jar and place in a deep bowl.
4. Leave the jar in a warm place for 3 days, piercing the contents every day with a wooden stick to release the gas that accumulates during the ripening process.
After 3 days, place the finished sauerkraut in the refrigerator or other cool place. Eat it with the addition of vegetable oil. You can sprinkle with herbs, cumin seeds, add garlic or onions. Bon appetit!
The most delicious homemade sauerkraut - a very simple video recipe!
This recipe is really very simple! The cabbage will be crispy and tasty.
For preparation you need the following ingredients:
- cabbage - 2 kg,
- carrots - 1 piece,
- salt - 2 tbsp. spoons,
- sugar - 1 tbsp. spoon.
For the secrets of making crispy sauerkraut, watch the video in detail:
Bon appetit!
Quick crispy cabbage, recipe in 3 hours
I am often asked for a recipe for quick, crispy sauerkraut in 2-3 hours. So, the ripening process takes more than 3 hours. But for those in a hurry, I can suggest preparing it in 3-4 hours. Of course, it will taste even better when it sits in the refrigerator for 7 hours.
But keep in mind that this is not sauerkraut, but pickled cabbage, because it is prepared with the addition of vinegar. This product can be stored in the refrigerator for up to 2 weeks.
To prepare we will need:
- cabbage – 1 kg.
- carrots – 1 pc. (250 gr.)
- salt – 1 tbsp. spoon
- garlic - 3 teeth.
- vegetable oil– 50 ml.
- vinegar 9% – 50 ml.
- honey - 2 tbsp. l.
1. Chop the cabbage, grate the carrots on a coarse grater, finely chop the garlic or squeeze through a press, mix everything, but do not mash the vegetables with your hands.
2. Pour salt into half a liter of water. When the water boils add vegetable oil. Turn off the heat, pour in vinegar and 2 tablespoons of honey (you can use 3-4 tablespoons of sugar instead of honey).
3. Pour hot brine over the cabbage, cover with a plate on top and press down so that the brine covers the vegetables. This design should stand at room temperature for 3 hours.
After three hours you can try our dish. Hide what remains from the first test in the refrigerator and after 7 hours you will have a gorgeous, crispy, spicy snack.
Store cooked cabbage in the refrigerator.
Bon appetit!
Crispy and juicy sauerkraut made overnight
This interesting recipe allows you to prepare traditional sauerkraut in just a day. There is one very unusual trick here with warm brine and sugar.
To prepare we will need:
- cabbage – 2.5 kg.
- salt – 1 tbsp. spoon
- sugar – 1 tbsp. spoon
- black, hot pepper – 3-4 pcs.
- allspice – 3-4 pcs.
1. Wash and chop the cabbage in a way convenient for you. Fill the jar with it very tightly until the neck narrows, helping yourself, for example, with a “pusher”.
Depending on what container you have prepared, you can calculate how much cabbage needs to be cut: 2.5 kg will be required for a 3-liter jar. vegetable.
2. Boil a brine from 1 liter of water, sugar and salt. At the end, add bay leaf, allspice and black peppercorns. Cool the brine until it is slightly warm.
3. Pour warm brine over the cabbage. Place pepper and bay leaf on top. Place the jar in a deep bowl.
4. Leave the cabbage for 24 hours in a warm place. After 6 hours, pierce the contents of the jar in several places with a knife or wooden stick to release the accumulated gas.
Add grated carrots to the finished sauerkraut to taste, pour in vegetable oil, add onion. Bon appetit!
Instant crispy sauerkraut in brine
Another recipe for truly crispy sauerkraut. This time in brine. Try it and you will get a really tasty, moderately salty snack.
To prepare we will need:
- cabbage – 2 kg.
- carrots – 3 pcs.
- water – 1 liter
- rock salt – 2 tsp.
- bay leaf – 2 pcs.
- black, hot pepper – 3-4 pcs.
- allspice – 3-4 pcs.
1. Ideal option for fermentation there will be no round variety cabbage, but flattened, as in the photo below.
1. Grate the carrots on a fine grater, chop the cabbage and mix everything with salt.
In this recipe, we will not crush the vegetables with our hands so that the appetizer is truly crispy.
2. Place the chopped ingredients into a three-liter jar with bay leaf, allspice and black peppercorns. You can add red hot pepper, but that's if you like it spicy.
The vegetables in the jar do not need to be pressed down too hard, they do not need to be compacted, just pack them tightly.
For the marinade: in drinking water Dissolve rock salt at room temperature.
3. Pour brine over the cabbage and pierce the vegetable mass with a fork so that the air comes out and the marinade completely fills the container. A three-liter bottle requires one and a half liters of water. If necessary, add a little more liquid; it should cover the vegetables completely.
4. Place the jar in a deep bowl and leave at room temperature for 3 days. Every day, morning and evening, pierce the mass with a fork so that gas comes out of it.
Quite a lot of brine will drain from the cabbage in three days. Don't worry, this is how it should be.
Store the finished snack in the refrigerator or in a cool, dark place.
You can add onions and vegetable oil to the salad. Bon appetit!
1. When preparing sauerkraut, it is better to use late or winter varieties this vegetable. Choose slightly flattened heads of cabbage.
2. The method of shredding is not important, the main thing is that it is convenient for you.
3. When fermenting, you should use only rock salt. Iodized vegetables will become loose.
4. You need to choose a container for cooking so that the cabbage is packed tightly in it, and it is possible to put pressure on top.
5. If you don’t have juice on top of the jar when fermenting, be sure to add a little water. Vegetables should be covered with brine.
6. It is important to remember that every day you need to pierce the cabbage to release the gas that accumulates below in the dish. If this is not done, the snack will be bitter.
7. The vegetable is fermented at room temperature for about 3 days.
8. Finished product should be stored in the refrigerator or in a dark room at a temperature of 0 to +5 degrees.