Crispy, juicy instant sauerkraut: vitamins on the table. Instant sauerkraut – 12 recipes at home
Good day everyone.
Just the other day we were looking at ways. In the same note, I mentioned that pickled and sauerkraut are completely different things, although many people inadvertently confuse these methods with each other.
Let me briefly remind you that the fermentation process occurs due to the release of lactic acid bacteria from the vegetable itself, which triggers the process of fermentation and preservation. And when pickling, vinegar serves as a preservative. That's the whole difference. It seems like nonsense, but the taste of these two snacks is completely different.
Due to the absence of external preservatives when sauerkraut is sauerkraut, this process is quite lengthy and takes at least 3 days. It is prepared quickly, literally in half an hour, and the rest of the time is needed for fermentation.
So keep in mind if the recipe says " instant cooking", this means that filling the jar itself takes little time. But there is no way to reduce the fermentation time.
Well, now let's look at the most popular methods of sourdough.
Sauerkraut in a jar with brine - quick recipe (3 days in advance)
Let's start from the very beginning quick recipe. Again, this means it doesn’t take long to cook. But you will have to wait at least 3 days for the cabbage to “ripen”.
The simplicity comes mainly from a small number of ingredients. We will need:
- Cabbage 2.3-2.5 kg
- Carrots - 1 pc.
- Salt - 2 tbsp. spoons
- Sugar - 1 tbsp. spoon
- Black peppercorns – 15 pcs.
- Cold boiled water - 800-1000 ml
Preparation:
1. For convenience, divide the head of cabbage into 4 parts and chop it.
It is very desirable to have for this special grater, it significantly speeds up the shredding process.
2. Place the cabbage in a deep bowl, add grated carrots on a coarse grater and mix gently. There is no need to crush or squeeze the vegetables while mixing.
3. Transfer the cabbage from the bowl to the jar, compacting it well. In the process of adding vegetables, we throw peppercorns into the jar so that they do not lie in one pile, but are more or less evenly distributed throughout the jar.
If your hand cannot fit into the jar, we use improvised means - a rolling pin or a mallet.
4. Take boiled cooled water and dissolve sugar and salt in it.
5. And pour the resulting brine into a jar with cabbage. There should be enough water up to the neck. If not, add regular water.
6. Cover the jar with a lid, place it in a deep bowl and leave it like that overnight. room temperature.
Overnight, lactic acid bacteria are activated and the fermentation process begins with the release of carbon dioxide. Bubbles will begin to appear and some of the liquid will overflow from the jar. That's why you need a basin.
7. The next day, take a thin long stick (for example, a wooden skewer or Chinese chopsticks) and pierce the cabbage several times throughout the entire depth of the jar.
This must be done so that the resulting gas comes to the surface, otherwise the cabbage will turn out bitter.
Pour the brine that has poured into the basin back into the jar.
8. These procedures need to be done 5-6 times a day for 3 days. By the evening of the third day, it will be clear that gas bubbles are practically no longer formed and this is a sign that the cabbage has already fermented.
We take a sample, close the jar with a plastic lid and put it in the refrigerator or cellar.
Storage in a cold place is necessary; in a warm place the jar will ferment and spoil.
Crispy cabbage pickled in brine with honey
A curious method of preparation in which no water is used at all, but honey is used to give a sweetish taste. The snack turns out crispy and very tasty. I recommend.
Ingredients:
- Cabbage – 3 – 3.5 kg
- 1 medium carrot
- Salt - 1 tbsp. spoon
- Sugar - 1 tbsp. spoon
- Honey - 1 tbsp. spoon
Preparation:
1. Finely chop the cabbage and place it on the table for convenience. Grate the carrots on top and add salt and sugar.
2. Actively mix everything and press until the cabbage releases juice.
3. Then compact it tightly into a clean jar.
Since the cabbage has been thoroughly mashed beforehand, there will already be enough juice in the jar and there will be no need to add water.
4. Place the jar on a plate and leave it like this for two days. Don’t forget, every time the liquid level in the jar has risen, make several punctures and release the accumulated carbon dioxide, and pour back the brine that has spilled over the edge.
5. In two days we will perform one interesting operation. We take all the cabbage out of the jar, squeeze it thoroughly into a separate bowl and put it back. There is brine left in the bowl to which you need to add a tablespoon of honey, stir everything very thoroughly and pour the resulting honey brine back into the jar.
6. In another day (that’s 3 days in total) the cabbage will be ready. You can already eat it, or for convenience, you can put it in plastic containers and store it in the refrigerator.
How to properly ferment cabbage at home without vinegar and sugar
But this recipe can safely be called a classic, because initially the fermentation was carried out without sugar. And adding vinegar, as I already said, turns fermentation into pickling.
Ingredients:
- Cabbage - 1 head (2-2.5 kg)
- Carrots - 1 pc.
- Salt - 2 tbsp.
- Allspice - 10-12 peas
- Bay leaf - 3-4 leaves
It is advisable to choose dense, winter varieties of cabbage.
Preparation:
1. Shred the cabbage, mix with grated carrots on a coarse grater, add salt, squeeze and knead thoroughly (just like dough) so that it releases its juice.
2. When the juice begins to actively stand out, throw peppercorns on top and place the vegetables in a clean three-liter jar.
In the process of filling the jars, we put them in different places Bay leaf.
3. Well, then everything is as usual: put the filled jar in a bowl and regularly (at least once every 4-6 hours) pierce the cabbage with a long stick to release the fermentation products of the lower layer. Pour the juice that flows into the bowl back into the jar.
On about the third day, the sauerkraut will be ready.
Important: you don’t need to overcook the cabbage either, otherwise it will go rancid. From the second day, taste it and as soon as you understand (and you will understand) that it is ready, close the jar with a lid and put it in the refrigerator.
Recipe for sauerkraut with apple for the winter in a 3 liter jar
Very often, other products are added to cabbage, in addition to carrots. The most popular are sour apples (Antonovka, for example) and cranberries.
I’ll show you an example with Antonovka.
By the way, we will cook in a 3-liter jar and store in a 2-liter jar. Why? It’s more convenient, you’ll see why later.
Ingredients:
- 2 kg cabbage
- 200 g carrots
- 2 tbsp. salt
- 1 tsp cumin
- 2 sour apples
Preparation:
1. Mix shredded cabbage with grated carrots, add cumin, salt and knead thoroughly until the cabbage releases juice and decreases in volume by 2-3 times.
2. Then take a clean 3-liter jar, fill it with cabbage, topping it with sliced apples.
3. The specified amount of cabbage and carrots will fill the jar 2/3. Now the contents of the jar need to be placed under pressure. This is usually done with a plastic lid, which is placed directly on the vegetables, and a glass of water is placed on top.
For me, this is too complicated, because this structure needs to be constantly removed in order to make punctures in the cabbage.
Personally, I use a regular half liter bottle plastic bottle with water - it fits into the neck of the jar without any problems.
4. So, for three days we regularly remove the pressure and pierce the cabbage, releasing carbon dioxide. As soon as we see that the gas has stopped actively forming (there are few or no bubbles on the surface), we transfer the cabbage into a 2-liter jar, close it with a plastic lid and put it in the cellar or refrigerator.
Now I’ll explain about banks. When sauerkraut comes into contact with air, it darkens and becomes unattractive. Therefore, it is necessary that the jar be filled to the very top - this reduces the area of contact with air.
But if you fill a 3-liter jar to the very top during the cooking process, you won’t be able to put pressure on top; too much brine will flow out.
So we cook in a larger jar and store it in a smaller one. That's the whole trick.
Video on how to ferment cabbage according to a classic recipe
And finally, let me show you an excellent video on how to prepare sauerkraut according to the classic Soviet recipe. I saw the guy in Matchbox adds salt, I almost shed a tear from nostalgia.
Well, in general, these are the most popular recipes that I and everyone I know use. If you add a few more to my piggy bank interesting ways, I will be grateful.
That's all for today, thank you for your attention.
In winter, when everything fresh vegetables are already becoming or not the same best quality or very expensive, the question arises: what to use as a salad for dinner or lunch? An excellent option would be instant sauerkraut. This treat is liked by men and women; it contains many useful elements; it is recommended to eat it in winter.
How to quickly ferment cabbage
It usually takes several weeks to prepare the snack. It should stand and let out the juice, but there are options for how to sauerkraut in a fast way. You should start with the selection of products; you will have several types of main components to choose from. If this is not your first time making sourdough, then choose the variety that you like based on your personal preferences. The most popular option is the regular one. White cabbage.
This variety has a low cost, is always available on the shelves and is easy to prepare. You can choose the right instances based on the following criteria:
- When squeezed in your hands, the head of cabbage should be dense and strong.
- There should be no visible damage to the vegetable, cracks or chips.
- The leaves of the vegetable must be fresh, do not take wilted ones.
- To reduce waste, take large specimens.
Sauerkraut in instant brine
Cooking time: 40-50 min (+ 3 days)
Number of servings: 8-12.
Purpose: snack.
Cuisine: Russian.
Instant sauerkraut in brine is one of the most simple options preparing this snack. You will need strong, elastic heads of cabbage to give the salad an appetizing crunch. The ingredients will also include products for preparing brine for a 3-liter jar. Below is step by step recipe with a photo of how to quickly prepare sauerkraut.
Ingredients:
- bay leaf – 4 pcs.;
- white cabbage – 2 kg;
- allspice– 6 peas;
- carrots – 3 pcs.;
- salt – 2 tbsp. l.;
- water – 1.5 l;
- sugar – 2 tbsp. l.
Cooking method:
- Start by preparing the brine. Dissolve salt and sugar in hot water, mix thoroughly until they are completely dissolved.
- Separate the damaged, rough leaves from the head of cabbage and finely chop the cabbage.
- Grate the carrots using a coarse grater and mix it with cabbage.
- Transfer them to a jar, interspersed with bay leaves and pots of pepper.
- Pour in the brine so that it completely covers the ingredients, cover with gauze. The brine will overflow, so place a plate under the dish. Over the next 3 days, periodically knead the starter with a spoon and return the leaked brine back.
- In 2-3 days the treat will be ready. Can be used for making pies, sour cabbage soup or just as a snack on the table.
Per day
Number of servings: 7-9.
Calorie content of the dish: 2 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
You could say that this is classic version quick preparation of this snack. Delicious sauerkraut with vinegar will be ready in 24 hours; it can be placed on a holiday table or during dinner. The type of cabbage is not particularly important, but the recipe describes a white cabbage version. The “classic” marinade for sourdough is used. Below is a way to ferment cabbage in a day.
Ingredients:
- sugar – 1 tbsp. l.;
- spices;
- Bay leaf;
- salt – 2 tbsp. l.;
- vinegar - 8 tbsp. l.;
- cabbage – 2 kg;
- carrots – 800 g;
- water – 1 l.
Cooking method:
- Wash the head of cabbage well, remove the top leaves. Cut the fork in half, then chop it into thin strips.
- Peel the top layer of carrots and grate them on a coarse grater.
- Mix both components, add spices.
- IN glass jar add all the ingredients and press well.
- Prepare the marinade: boil water, add sugar, salt, vinegar. Turn off the liquid after boiling and let cool a little.
- Pour marinade into a jar.
- Close the lid and leave for a day.
In 2 hours
Cooking time: 40 min (+2 hours)
Number of servings: 8-10.
Calorie content of the dish: 19 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
This is the fastest cabbage starter you can think of. Suitable if you have nothing to put on the table as a snack and need to come up with something urgently. Sauerkraut quick cooking according to this recipe is prepared together with vinegar essence and marinade. At first the cabbage will be hard, the taste will not be so rich, but if you let it stand for 5-6 hours, this situation will change. Below is a recipe for how to cook sauerkraut in 2 hours.
Ingredients:
- carrots – 2 pcs.;
- cabbage – 2 pcs.;
- vinegar – 70 ml;
- water;
- granulated sugar - 1 tbsp.;
- sunflower oil – 120 ml;
- salt – 2 tbsp. l.
Cooking method:
- Clean the head of cabbage from bad, spoiled leaves. Shred it at 1, if it turns out too thin, then set the shredder to 2.
- Wash, peel and grate the carrots on a medium grater.
- Prepare the marinade: boil a liter of water, add salt and sugar one by one, mix well. Then add vinegar and oil.
- Let it boil for 7 minutes, you can taste and add the missing ingredients to taste.
- Mix the carrots and cabbage, place in a wide saucepan, pour in the warm marinade and cover with a lid.
- After 2 hours you can serve the treat. If desired, you can store it in the refrigerator.
Recipe in a jar
Preparation time: 50 min (+3 days).
Number of servings: 18-20.
Calorie content of the dish: 19 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
There are many options for preparing this dish, but this recipe for instant sauerkraut in a jar is even better because you don’t need to chop the cabbage. You can ferment the product directly in large pieces, you will get a savory and spicy snack for the table. Before putting everything in a jar, you should support the vegetables in an enamel container under pressure (weight). Below are instructions on how to cook cabbage in pieces.
Ingredients:
- carrots – 500 g;
- salt – 400 g;
- garlic – 4 cloves;
- cumin – 2 tsp;
- water – 9 l;
- cabbage – 10 kg;
- capsicum – 2 pcs.;
- sugar – 800 g.
Cooking method:
- Remove the top leaves and cut out the stalk.
- Cut the vegetable into large pieces and place in an enamel bowl.
- Mix salt and water and pour over cabbage.
- Place the oppression on top for 4 days at room temperature.
- Chop garlic, hot pepper, grate carrots, mix with cabbage. Add cumin and place the snack in jars.
- Strain the brine remaining in the bowl, bring to a boil, add sugar and pour into jars.
- Next, you need to ferment the treat at home for another 3 days, sometimes letting gases in from the jar using a wooden skewer.
With beets
Cooking time: 30-40 minutes (+2 days).
Number of servings: 8-12.
Calorie content of the dish: 22 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
This is one of the cooking options for this dish. Sour cabbage with beets acquires an unusual and attractive taste appearance. On festive table The bright pink appetizer attracts the attention of all guests. Regardless of the variety, you will receive a crispy, tasty treat; sometimes it acts as a preparation for vinaigrette. This quick way to prepare this dish will help preserve all the vitamins and useful material in products.
Ingredients:
- water – 1.5 l;
- beets – 300 g;
- cabbage – 1.5 kg;
- salt – 2 tbsp. l.;
- garlic – 1 clove;
- carrots – 300 g;
- black peppercorns – 5 pcs.;
- bay leaf – 2 pcs.;
- sugar – 1.5 tbsp. l.
Cooking method:
- Cut the head of cabbage into 4 pieces, each of them into approximately equal squares.
- Grate the beets and the carrots themselves through a Korean carrot grater and mix them.
- Crush the garlic with a knife and place immediately on the bottom of a 3-liter jar.
- Layer cabbage, a mixture of carrots and beets.
- Bring water to a boil in a saucepan, add black pepper and salt.
- Place the bay leaves in the brine, boil lightly, and cool the contents to 80 degrees.
- Pour the brine into a jar and leave it for 2 days at room temperature.
Without vinegar
Cooking time: 40-50 minutes (+2 days).
Number of servings: 7-9.
Calorie content of the dish: 19 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
This method of fermenting this recipe is designed for quick preparation and equally quick eating, because the appetizer cannot be stored for a long time. The treat turns out to be very tasty, but it still differs from the barrel version; it can be described as “lightly fermented.” Instant salted cabbage without vinegar turns out crispy, appetizing and, most importantly, without vinegar at all.
Ingredients:
- salt – 60 g;
- water – 1 l;
- sugar - 50 g;
- cabbage – 1 pc.;
- carrots – 2 pcs.
Cooking method:
- Chop the fork into strips, peel the carrots and grate on a coarse grater.
- Then you need to cook the marinade: pour water into a saucepan, put on fire, add salt and spices. When everything is dissolved in water, the brine is ready, leave it on the stove to cool to room temperature.
- Pack the chopped vegetables tightly into a jar and pour warm marinade on top.
- Do not cover the dish with a lid, leave it warm for 2 days. Poke the contents periodically with a knife to release air bubbles.
- After 2 days, pour the brine into the pan, pour sugar into it, stir so that the sweetness dissolves, and pour it back into the jar.
- After this, the treat should sit for at least 10 hours, then you can close the lid and put it in the refrigerator or on the table immediately.
Video
This is how it often happens that the mother-in-law comes to visit tomorrow, she will definitely want to bake her signature pies, but there won’t be any filling. Because the cabbage that she had fermented a month ago had run out, and, of course, there was no time to prepare a new one. The situation, frankly speaking, is stalemate, because you can only buy it on the market, but you won’t deceive your mother-in-law. And just for such a case, I have great way preparation of this vegetable. Sauerkraut per day, the recipe with a photo of which is in front of you, turns out crispy and juicy.
The whole secret is that we will pour hot marinade over it, and within 24 hours the sauerkraut can be served. We will prepare the classic marinade according to the basic recipe. It contains only water, granulated sugar, salt and table vinegar. But if you want to diversify the taste of the dish, you can add your favorite spices to the marinade, such as coriander, rosemary, basil, cloves, and a mixture of peppers. This will not only decorate the taste of your cabbage, but also make it healthier, because many spices, due to their fiery taste, are medicinal.
For fermentation we need white cabbage late varieties. As a rule, the leaves of such cabbage have a bright white color and a denser structure, which gives the finished dish a special taste and crunch. It is best to place the cabbage in a glass container, trying to compact it as tightly as possible.
To give a certain soft taste and bright Orange color For an appetizer we will also chop carrot roots. Try to choose small, bright fruits; they are usually juicier and have a rich taste. Before chopping, you can soak the peeled carrots for half an hour in cold water, then it will definitely be juicy and sweeter.
How to ferment cabbage in a day
Ingredients:
- white cabbage - 2 kg,
- carrot root vegetable - 800 g,
- water - 1 l,
- table salt - 2 tbsp,
- granulated sugar - 1 tbsp,
- table vinegar 9% - 8 tbsp,
- bay leaf, spices.
Wash the cabbage and remove the top leaves. Cut the fork in half and then finely chop it into strips. 
Peel the carrot root and chop it on a grater. 
Place the vegetables in a glass jar, crush them with your hands and compact them.
Pour hot marinade on top.
To prepare the marinade, boil water and pour salt and granulated sugar into it, and then pour in table vinegar. Turn off the marinade and let it cool slightly before pouring it into the jar.
Use a spoon to release the air. 
Close the jar of sauerkraut with a lid and leave for a day. 
Bon appetit! 
Look also
You will need:
White cabbage—1 fork;
Garlic—4 teeth
Carrot—3 pcs.
Vegetable oil—0.5 tbsp.
Table vinegar (9%)—150 ml.
Sugar—100 g;
Water—500 ml;
Salt—taste.
Preparation:
Rinse the vegetables thoroughly. Chop the cabbage into small strips (don’t touch the stalk - it won’t be useful for the sourdough). Grate the carrots on a coarse grater. Pass the garlic through a press. Mix vegetables in a deep bowl. Pour water into a saucepan, put on fire and bring to a boil.
Add salt to water vegetable oil, vinegar and sugar. Bring the mixture to a boil, stirring occasionally. Pour brine over the vegetables, cover with a large plate and place a weight on top. This will allow you to try it after 3 hours, but it’s better to wait a day - then the cabbage will turn out especially aromatic and piquant.
Quick sauerkraut: recipe in a jar
You will need:
White cabbage—3 kg;
Bay leaf—5 pieces.
Carrot—3 pcs.
Sugar— 3 tbsp.
Water—1.5 l.
Salt and peppercorns—taste.
Preparation:
Remove the top leaves from the cabbage, cut out the stalk and chop into strips. Peel the carrots and grate them on a coarse grater. Dissolve sugar and salt in boiling water. Mix cabbage and carrots, place the vegetable mixture in a glass jar, compacting it. Don't forget to add bay leaves and peas between layers. Fill the vegetables with brine to the top, close the jar with a lid. Cabbage is fermented according to this recipe for 2-3 days, after which it can be safely served. Is there some more wonderful ways for the winter.
P.S. This recipe assumes that as fermentation proceeds, the brine may overflow, so place the jar in a deep plate.
Recipe for delicious sauerkraut quickly
You will need:
White cabbage—3 kg;
Beet—3 pcs.
Water—1 l.
Sugar—2 tbsp.
Table vinegar—3 tbsp.
Bay leaf—5 pieces.
Salt and pepper—taste;
Peppercorns—taste.
Preparation:
Peel the cabbage upper leaves, rinse thoroughly and remove the stalk. Cut the cabbage into squares. Peel the beets, rinse and chop into thin slices; by the way, beets have beneficial properties. Boil water, add sugar, salt, pepper and bay leaf. Simmer the brine over low heat for 10 minutes, then pour in the vinegar. Boil for another 1-2 minutes. Mix cabbage and beets in a deep plate, transfer to a three-liter jar, pour marinade over the vegetables to the top. Cover with gauze and place in a warm place for 4 days. According to this recipe, it turns out very tasty, sweetish, and thanks to the beets it acquires a pleasant pink tint.
Instant sauerkraut without vinegar
You will need:
White cabbage—2 kg;
Zucchini—1 PC.
Tomato—3 pcs.
Parsley—1 bundle
Sweet red pepper—3 pcs.
Garlic—1 goal
Dill—1 bundle
Carrot—2 pcs.
Cilantro—1 bundle
Water—500 ml.
Salt—taste.
Preparation:
Thanks to the abundance of vegetables, this sauerkraut can be consumed as a main dish, served as a salad and eaten during a diet or fasting days. Thoroughly rinse and dry the vegetables, peel them (except for the zucchini). Cut the cabbage into 4 pieces and place in boiling water for 2-3 minutes. Cut the zucchini into slices or cubes, tomatoes into slices, grate the carrots on a coarse grater. Cut the pepper into strips. Finely chop the parsley, dill and cilantro. Pass the garlic through a press. For lovers of homemade products, we remind you that lunar calendar It's about time.
Boil water, add salt. Cool the resulting marinade and strain. Place cabbage, zucchini, peppers and tomatoes in layers in a deep bowl. Sprinkle each layer with carrots and garlic. Pour brine over the vegetables, cover with a plate and place pressure. Cabbage should ferment for 2-3 days at room temperature. It is recommended to store the finished one in the refrigerator, but it is unlikely that it will “survive” until winter, since it will be eaten in the first days.
Instant Crispy Sauerkraut
You will need:
White cabbage—3 kg;
Honey—2 tbsp.
Apple— 2 pcs.
Carrot—1 PC.
Water—1 l.
Caraway—½ tsp.
Salt and allspice—taste.
Preparation:
Remove the top leaves from the cabbage, rinse well and chop into thin strips. Wash the carrots and apple, peel and grate on a coarse grater. Mix cabbage, carrots, apple, sugar, salt, pepper and cumin in a deep bowl. Mix the ingredients with your hands.
Boil water, dissolve honey in it (to distinguish, you need to know the difference). Cool the marinade and pour it over the vegetables. Cover the bowl with cabbage with a plate, place a weight and leave for 3 days at room temperature. Sauerkraut turns out very crispy, aromatic and sweetish. Every gourmet will truly appreciate it.
Pickled cabbage is one of the popular preparations, the recipes for which we will prepare. Now is the time to marinate it.
Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage will be healthy, pleasantly crunchy with a sweet and sour taste. This pickled cabbage can either be prepared for the winter, or you can cook it quickly and eat it the next day ready dish Chop the onion and sprinkle with oil. This cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it goes away with a bang. This way you can find your favorite pickled cabbage recipe. I suggest you get acquainted with another delicious homemade recipe.
Instant pickled cabbage recipe
Ingredients:
- cabbage - 2.5 kg
- garlic - 3-4 cloves
- carrots - 5 pcs.
For the marinade:
- water - 1 liter
- sugar - 1 glass
- vinegar - 0.5 cups (100 ml)
- vegetable oil - 0.5 cups (100 ml)
- salt - 2 tbsp
Preparation:
- Wash all vegetables.
- Finely chop the cabbage.
- Wash the carrots, peel and grate on a coarse grater.
- Gently mix the cabbage and carrots with your hands, no need to crush. Finely chop the garlic and add to the carrots and cabbage.
- Place everything in a deep saucepan
Preparing the marinade:
- To prepare it we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
- Boil water in a saucepan, add everything necessary ingredients, mix.
- Pour the hot marinade over the cabbage and cover with a lid.
- After a day you can try the cabbage. Place the finished pickled cabbage in jars and place in the refrigerator.
Bon appetit!
Pickled cabbage in tasty pieces
Ingredients:
- white cabbage - 1 fork, 2 kg
- carrots - 2 pcs.
- sweet pepper - 1 piece (optional)
- garlic - 3 cloves
For the marinade:
- water - 1 liter
- vegetable oil - 1 cup (200 ml)
- table vinegar - 1 cup (200 ml)
- salt - 3 heaped tbsp
- sugar - 8 tbsp. spoons
- bay leaf 2 - 3 pcs
Preparation:
- Wash all vegetables
- Cut cabbage into large pieces
- Peel the carrots and grate on a coarse grater.
- Cut the sweet pepper into thin strips. (Pepper optional.)
- Peel the garlic, chop and mix with carrots.
- Place all vegetables in a saucepan. Place the vegetables in layers, a layer of cabbage, then a layer of carrots and garlic.
Preparing the marinade:
- To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
- Pour the hot marinade over the cabbage and place a weight on top, it can be an inverted plate.
When the marinade has cooled, our pickled cabbage will be ready to eat in 2-3 hours.
Bon appetit!
Pickled cabbage with cranberries - step-by-step recipe
It is very easy to prepare this cabbage; it turns out very tasty and appetizing. The marinade gives it crunch, and the cranberries add sourness and piquancy.
Ingredients:
- Cabbage - 2 kg
- Carrots - 1-3 pcs.
- Cranberries - 40 g (1 handful per 1 kg of cabbage)
For the marinade:
- Water - 1 liter
- Salt - 1 tbsp. l
- Sugar - 1 tbsp. l
- bay leaf - 1-2 leaves
- allspice - 2-3 peas
- Vinegar - 0.5 cups
- Vegetable oil - 0.5 cups
Preparation:
Wash the cabbage and remove the top leaves. Chop and place in a deep bowl. To keep the cabbage crispy, chop it not too finely.
Peel the carrots. Use a knife to cut it into thin slices (you can grate it using a Korean cabbage grater). Add 1-3 carrots to taste.
Preparing the marinade:
Pour water into the pan, add salt, sugar and vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar can be changed if desired and taste. We wait for the marinade to boil and the sugar and salt to dissolve. Add vinegar (bay leaf and allspice if desired) Remove from heat and let cool slightly.
Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.
Pour the marinade over the cabbage and put it under pressure for two days. The appetizer of pickled cabbage with cranberries is ready.
Bon appetit!
Pickled cabbage with beets one day in advance
This cabbage is prepared very quickly and easily within a day. Attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.
