Quick cooking sauerkraut at home. We sour cabbage in a regular jar

Sauerkraut is one of everyone's favorite dishes. This delicious quick dish can be prepared all year round. There are many recipes for sauerkraut. And each one is good in its own way. Amazing taste and pleasant aroma, appetizing appearance of crispy cabbage... It is also an important and practically the main source of vitamins and microelements so necessary for our body! In our time of cooking, there are many recipes for sauerkraut.

The already excellent taste of a pickled crispy dish can be supplemented with various fruits and vegetables, berries, herbs, spices and spices. It is cooked with carrots, bell peppers, very tasty with pickled beets. Add cumin, cinnamon, corinder, garlic and bay leaf.

On our site a large selection of the most popular sauerkraut recipes. Simple and easy to prepare options are sure to please.

Let's start with the classics: a proven step-by-step recipe with photos for beginners. Traditional sauerkraut is served with onion rings, seasoned with fragrant sunflower oil. They are also used to make winter rich soups: sour cabbage soup, cabbage soup, saltwort.

• 5 kg of white cabbage;
• 1 kg of carrots;
• 80 g salt.

Sauerkraut recipe prepared in the classic way:

Finely chop the cabbage or grate it on a shredder intended for this. Grate carrots on a coarse grater. Sprinkle prepared vegetables with plenty of salt.

Mix the ingredients, lightly rubbing the vegetables with your hands, until the juice begins to stand out. Put in jars or a saucepan, tamping with a wooden pusher. To make sauerkraut very tasty, juicy and crispy, it is very important to lay it very tightly.

Cover jars with a clean cloth. Cover the chopped vegetable mixture with an inverted plate and place a weight on the plate. Leave in the room for 2-3 days, then store in a cool place.

After a while, the juice will stand out. It can be removed with a spoon. But do not pour out the juice completely, the vegetable salad should be completely covered with liquid. Pierce several times a day with a clean wooden stick (Chinese chopsticks will do).

Easy sauerkraut recipe

• 1 kg of cabbage;
• 300 g carrots;
• 1-2 bay leaves, cumin and anise seeds to taste;
• 25 g salt.

How to cook:

Shred the cabbage. Leave a few leaves whole. Some of them must be laid out on the bottom of the prepared container. Layer shredded cabbage on top, sprinkling each layer with salt and chopped carrots.

Add bay leaves and spices. While filling the jars, carefully seal each layer for better juice extraction. Top with whole leaves and clean gauze, folded in 2 layers. Then put a wooden circle and weight. The weight of the load must be 10% of the weight of the cabbage (per 1 kg of vegetables/100 g of load).

After a few hours, the cabbage will settle, the juice will stand out. On the 2-3rd day, the fermentation process will begin. It is necessary to monitor during fermentation: periodically remove foam from the surface

Sauerkraut with berries and apples

Salt Ingredients:

• 1 kg of cabbage;
• 100 g of apples;
• 100 g carrots;
• 30 g of salt;
• cranberries, lingonberries - to taste.

Cooking method:

Chop cabbage, mix with grated carrots and apples. Place a piece of prepared cabbage in a jar lined with cabbage leaves. Sprinkle with salt, add cranberries and lingonberries, and then lay out the rest.

Cover with cabbage leaves on top and put under oppression for a day. Remove the foam that has appeared on the surface, pierce the vegetable slices with a wooden stick to release the gases formed between the layers.

Armenian sauerkraut

Required:

• 1 kg of cabbage;
• 2 cloves of garlic;
• 100 g carrots;
• 0.5 bell pepper;
• 20 g of beets;
• dill, cilantro and parsley - to taste.
• Brine: 500 ml water, 1-2 bay leaves, 1/6 tsp. cinnamon, 30g salt, 6 black peppercorns.

How to ferment cabbage with carrots and bell peppers in Armenian:

Cut the head of cabbage into 4 parts, remove the stalk. Peel carrots, bell peppers, beets, cut into thin circles. Peel the garlic pre-soaked in warm water, chop the greens. Mix all the ingredients and put in a jar, cover with cabbage leaves and a linen napkin, press down with a load.

Prepare the brine: add black peppercorns, bay leaf, cinnamon and salt to the water, boil, filter through gauze folded in several layers. Gently pour chilled brine over the side of the jar. Put in a cool place for 1.5-2 months. Remove the top layer before use.

Spicy sauerkraut

• 1 kg of cabbage;
• 1 clove of garlic;
• 200 g carrots;
• 30 g of salt;
• ground black pepper - to taste.

Cooking method:

Wash, clean, strong, dense, intact head of cabbage, cut into 4-6 parts. Peel and grate the carrots on a coarse grater, sprinkle with salt, pepper, add crushed garlic. Stuff the cabbage with the resulting mass, placing it between the leaves.

At the same time, the leaves must be crushed with your hands so that the cabbage is saturated with salt.

Put tightly in an enamel pan and put under oppression so that juice appears. If the released juice does not completely cover the cabbage, then pour it with additional brine. Easy to prepare: 300 ml of water and 20 g of salt. Boil and cool.

Instant sauerkraut

Delicious quick sauerkraut that will be ready to serve three hours after fermentation.

Ingredients:

• white cabbage - 1 kilogram;
• garlic - 3 - 4 cloves;
• carrots - 2 - 3 pieces;
• table vinegar 9% - 10 tablespoons;
• salt - 1 tablespoon;
• vegetable oil - 0.5 cups;
• water - 0.5 liters;
• sugar - half a glass.

Cooking method:

Peel the cabbage from the upper leaves and cut the stalk. Crumble with small straws. Peel the carrots and grate on a fine grater or in Korean. Press garlic cloves. Mix all ingredients in a bowl.

Pour water into a saucepan and bring to a boil. Pour salt, sugar, oil and vinegar into a saucepan. Bring the mixture to a boil, stirring thoroughly.

Pour hot liquid over vegetable mixture. Cover with a large plate. Put under oppression in the form of a liter jar filled with water. Sour cabbage from three hours to a day at room temperature.

Helpful Hint: The finished dish can be poured into glass jars and stored in the refrigerator under the lid.

Sauerkraut in jars for the winter with brine

Delicious crispy sauerkraut in the classic way, which will not leave indifferent any fan of such a product.

Ingredients:

• white cabbage - 2 - 3 kilograms;
• bay leaf - 3 - 4 pieces;
• carrots - 2 - 3 pieces;
• black peppercorns to taste;
• salt - 2 tablespoons;
• sugar - 2 tablespoons;
• water - 1.5 liters.

Recipe:

Dissolve sugar and salt in warm boiled water, mixing well.
Chop the cabbage on a coarse grater or on a combine shredder. Grate peeled carrots on a coarse grater. Mix products.

In a three-liter jar, spread the mixture with carrots a little tamping. Periodically spread between the layers of bay leaf and peas. Pour the brine into the jar so that it is completely covered with it. Loosely cover the jar with a lid or a piece of bandage.

Leave for 2-3 days at room temperature. Ready sauerkraut can be stored in the refrigerator.
Helpful Hints: A jar of cabbage should be placed in a deep bowl, as the brine will overflow during fermentation. For sauerkraut according to this recipe, it is better to choose its late varieties.

An unusual recipe for sauerkraut, which turns out to be a very beautiful purple hue.

Ingredients:

• white cabbage - 3 kg;
• beets - 1 kg;
• water - 1 liter;
• sugar - 1 tbsp. l.;
• salt - 2 tbsp. l.;
• bay leaf - 3 pcs.
• table vinegar - 1 tbsp. l.;
• allspice - 5 pcs.;
• black peppercorns - 7 pcs.

Step by step cooking instructions:

Peel the cabbage from the upper leaves, wash well. Cut in half and cut crosswise into squares.
Cut the peeled beets into thin slices.

Bring a liter of water to a boil, add salt, sugar, allspice and black pepper, bay leaf. Boil over low heat for 10 minutes, then add vinegar. Let it boil for another minute.

Mix the prepared vegetables with beets in a bowl and pour over the boiled marinade.

Place all the ingredients together with the marinade in a three-liter jar. Sour cabbage in a jar for 3-4 days in a warm place.

Before serving, you can season with sunflower oil.

Useful advice: When fermenting cabbage, it is necessary to ensure that its top layer does not remain without brine.

Sauerkraut with bell peppers and grapes

Ingredients:

• 6 kg of cabbage;
• 1.5 kg of carrots;
• 8 sweet peppers;
• 1.5 kg of seedless grapes;
• apples, salt - to taste.

Cooking:

Shred the cabbage, sprinkle with salt and rub lightly. Grate the carrots on a coarse grater, cut the sweet pepper into strips. Mix everything, add grapes and apples, cut into slices.

Put the resulting mass in an enameled container, cover with a lid on top and install oppression. Leave at room temperature for 2-3 days to sour. Several times a day, pierce the mass with a wooden stick to the very bottom. Then transfer to a cool storage area.

Crispy sauerkraut with carrots

Ingredients for a 3 liter jar:

• cabbage - 3 kg;
• carrots - 2 medium;
• salt - 70 g;
• bay leaf - 10 pcs.;
• black peppercorns - 10 pcs.

The method of preparing sauerkraut is very simple and very tasty:

Wash vegetables. We chop the cabbage, and rub the carrots on a coarse grater. Mix thoroughly and add salt. The mixture should be a little saltier than usual in a salad, so when salting, taste it. Add bay leaf and peppercorns and mix again.

Next, rub everything well with your hands and tamp it into a jar, very tightly. Using your hands or a masher (each layer), the jar should be filled all the way to the top (so if you don't have enough cabbage, use a smaller jar).

We put a jar of sauerkraut in a deep plate and leave it on the table for three to four days. Ferment at a temperature of about 20 - 21 "C.

Once or twice a day, you need to pierce the cabbage in several places to the very bottom in order to release the accumulated gas (if this is not done, the dish will be bitter). You can pierce with a long knife or a wooden stick.

The jar must be covered with a lid! (but not closed completely).

After 3 - 4 days, close the jar of cabbage with a nylon lid and put it in the refrigerator. In the cold, the fermentation process will be completed.

Sauerkraut - a delicious recipe

How much cabbage will fit in a jar can be approximately calculated based on the fact that for each liter you need to take 1 kg of cabbage, but because of the waste, take a little more.

For a 4 liter jar:

• 4-4.5 kg of cabbage in heads;
• 350-400 g carrots;
• salt - to taste;
• sugar - a couple of large pinches, but most likely that is also to taste.

Cooking:

If you use a combine, then take a nozzle for the smallest pieces.

Slice the cabbage and pile up. Grate the carrots and put on top. Sprinkle carrots with salt and sugar, and mix everything well, but not aggressively, but gently.

Well, if you have a large bowl, it is much more convenient to do this in a bowl. Once the vegetable mixture is smooth, taste for salt and sugar. The taste should be such that you would be pleased to eat it right now, as a salad.

Fill the jar tightly, but without fanaticism, trying to tamp the cabbage, but still sparing it.

Don't fill the jar all the way to the top, leave some room for the cabbage juice to stand out.

Cover the jar loosely with a lid and leave it on the table for two days if the apartment is warm. If it's cool, you'll need a day or two more.

How to understand that sauerkraut is ready? It will become as if glassy in appearance and will sink in its own juice, and its taste will be pleasantly sour.

Ready sweet and sour sauerkraut should be closed with a lid and put in the refrigerator. There, the released cabbage juice will partially return.

Sauerkraut can be served as an independent dish and be part of vinaigrettes, pastries, borscht. You can find this appetizer in any vegetable department. But it is better to ferment it yourself - this will be a guarantee that it will turn out to be healthy, tasty, not containing unnecessary additives, such as vinegar. In the article you will find a lot of tips on how to ferment cabbage at home.

There are no strict instructions on how to ferment cabbage correctly. All recipes require an individual set of components and different, albeit similar, processing. Therefore, you can choose for yourself the most suitable method among the following.

When living in an apartment, pickling small volumes is the best option - this will greatly simplify storage. A jar can serve as a container or, if there is a balcony, a bucket. We suggest you explore several options for how to ferment cabbage in a jar.

How to ferment cabbage at home?

Option number 1

Cabbage - 1.5 - 2 kg;

Carrots - 2 pcs.;

Salt - 80 g;

Sugar - 25 g;

Bay leaf, allspice;

Water - 1 l.

Cooking:

1 .Lay out layers of shredded cabbage and grated carrots. We put a few bay leaves and peppercorns on the carrots. It turns out layers of cabbage, carrots, spices. Put on to the top.

2. Mix salt and sugar in water.

3. Pour the resulting solution into a jar so that it covers the cabbage.

4 .We put the jar in a deep bowl - so that the brine rising from the jar collects in it. We cover the neck of the jar with a lid - rather, put it on top than tightly plant it so that the juice can freely overflow over the edge.

5 We keep it warm for several days, for example, in the kitchen. At the same time, we release carbon dioxide every 10-12 hours, piercing the thickness of the cabbage with a wooden stick. During fermentation, the top should not be allowed to become dry - if there is not enough brine, add it from the bottom bowl.

6. After three days, the cabbage will reach readiness, and the low temperature will help it stay fit for longer.

Option number 2

It is also prepared in a jar, but without the addition of water, the secreted vegetable juice is enough.

Cabbage -3 kg;

Carrots - 2 pcs.;

Salt - 30 g (1 tablespoon);

Sugar - 60 g (2 tablespoons);

Cooking :

1. We will need a wide, flat surface, as for kneading the dough. On it, we thinly chop the cabbage.

2. Combine with chopped carrots.

3. We knead the mixture with our hands, as if we are kneading the dough - this way the cabbage will release the juice and molecules of sodium chloride and sucrose will penetrate into it faster.

4. With an effort we crush the cabbage for a quarter of an hour, after which we put it in a bottle. Since it is already elastic enough, it will be easy to fold and compact - and this is what we will need to do - regularly crush it with the end of a rolling pin so that it lies more compactly.

5. After laying in the jar, do not fill the cabbage with anything - everything that it needs is already inside. We put the jar in a basin, cover the neck with a double layer of gauze or a lid, leave it in the kitchen for three days. When the cabbage ferments, it can be placed in the cold, and, of course, eat.

Option number 3

Cabbage - 3 kg;

Carrot - 1 pc.;

Salt - 2 tablespoons;

Sugar - 2 tablespoons;

Water - 1 l;

Honey - 2 tablespoons

1 .Mix and lightly crush chopped cabbage and carrots.

2. Mix water, sugar and salt.

3. We put the cabbage in a jar, lightly tamping. Please note: slightly! If you fill the jar very tightly, the liquid will not pass through well, will not cover all the contents, it will not sour, and in the worst case, it will become moldy.

4. We put a bottle with filled cabbage in a deep bowl, cover it so that it does not wind, insist at medium temperature. On the second day of fermentation, shake the contents into a saucepan. The bank must be empty.

5. Mix the contents of the jar. We take handfuls of cabbage, squeeze it and put it back into the jar. When only water remains, mix a spoon or two of honey, depending on preference - honey will sweeten the cabbage.

6. Pour the solution into a bottle. We leave for 24 hours. Ready. But then it’s better to take a sample anyway to make sure it’s ready.

Option number 4

Georgian cabbage, not in its pure form, but, so to speak, a vegetable platter - an analogue of the Korean kimchi dish.

Compound:

Cabbage - 1.5 kg;

Beets - 2 - 3 pcs.;

Carrots - 2 pcs.;

Garlic - 2 heads;

Celery - 1 bunch or 2 roots;

Salt - 3 tablespoons;

Sugar - 3 tbsp;

Water - 1.5 l;

Bay leaf, allspice.

1. Cut vegetables into large chunks.

2. We prepare a regular brine, squeeze half a lemon into it.

3. We lay out layers of vegetables in a jar:

first layer - beets,

the second is cabbage,

third - carrots,

fourth - celery,

fifth - garlic, bay leaf, pepper.

4 .When laying the vegetables, compact them with your hand or with the end of a rolling pin. We bring the vegetable layers to the very top.

5. Pour the brine into the jar until the vegetables are covered. We cork with a nylon lid, we insist for a day at an average temperature. After 24 hours, remove the jar to where the temperature is low. We leave for 3 weeks.

Living in a house or having a spacious balcony allows you to increase the container - for example, ferment in wide containers. The advantages of large-sized dishes are that what is cooked in it is enough for a large family or company, and for several times, unlike jars that have to be “recharged” every few days.

So, we tell you how to ferment cabbage in a bucket.

Here we have to process more solid volumes of cabbage - from 20 kg.

Option number 1

Cabbage - 12 kg;

Carrots - 4-5 pieces;

Salt - 250 g.

1. We cut unsuitable leaves from heads of cabbage. Shred carrots and cabbage. Mix, salt.

2. We wash the cut leaves, cover the bottom of the bucket with them. Fill a bucket with shredded cabbage.

3. We crush the laid cabbage, lay a layer of cabbage leaves, and cover with gauze on top. From above we install a press - a pair of cast-iron pans of 2-3 kg, a pair of bricks, etc. As the fermentation progresses, the weight should be reduced.

4. We leave for 6 days in the room, regularly piercing with a stick.

5. Cooked cabbage should be stored at a low temperature. Roughly speaking, we brew in the kitchen, and store it on the balcony.

Option number 2

You can ferment cabbage with whole heads of cabbage - this will be a good preparation for many dishes - salads, cabbage rolls, rolls. In a bucket, you can place both one whole heads, and alternate them with chopped cabbage.

Compound:

Medium heads of cabbage - from 5 pieces, depending on how much will fit into the bucket;

Cherry leaves (in the absence of them, you can replace them with currant, raspberry, horseradish tops, or do without them at all);

600 g of salt.

Cooking:

1. We remove unsuitable areas from heads of cabbage.

2. Cut off the protruding part of the stalk.

3. On the opposite side, we make two deep cuts crosswise - so the head of cabbage will open, and all layers will be salted evenly.

4 .We prepare a standard brine.

5. We put the prepared heads of cabbage in a bucket, fill it with liquid. We cover with leaves, in the absence of fruit, we use cabbage. From above we press down with a load, leave for a week and a half, if necessary, extend the time.

Option 3

Compound:

Medium cabbages - depending on how much will fit in the bucket;

A pair of heads for shredding;

Carrots - 2 pcs.;

Salt - 60 g;

Sugar - 60 g.

Cooking:

1. We prepare cabbage heads, as in the previous version - they will be whole.

2 .Chop large heads of cabbage, mix with grated carrots, knead well, adding salt and sugar.

3 .We spread the bottom of the bucket with cabbage leaves, put chopped cabbage on them, on top - a layer of whole heads of cabbage, and so alternate to the very top.

4 .Cover with cabbage leaves, place under the press.

5 .We leave for a week or a little more at an average temperature.

As you can see, brine is not used in this recipe - the juice from chopped cabbage is enough to pickle and whole.

When choosing any option, it does not hurt to remember a few useful secrets.

1. What kind of cabbage is better to pickle? For this purpose, heads of white color are suitable, slightly flattened from above and below, smooth and elastic. Late varieties are most suitable. When you press such a fork, you will feel resistance and a slight crunch.

2. The larger the size of the head, the more fermentation enzymes will be released during the cooking process.

3 . If you do not pierce the cabbage with a stick, it can acquire a bitter aftertaste.

4. Shredded cabbage should not be poured with hot brine - this way you can kill the fermentation bacteria and the cabbage will simply become moldy.

5. If you grate carrots, its juice will color the cabbage. This will not affect the taste, but the dish will have an orange tint.

6. It is believed that cabbage cannot be fermented in plastic dishes. However, many cook in plastic buckets and containers, and get quite ordinary sauerkraut.

7. When chopping cabbage, do not make it too thin, otherwise it will not be crispy.

8. When laying cabbage, you can add various vegetables and fruits - onions, zucchini, apples, cranberries, lingonberries. Then it will have a new flavor, depending on the additive chosen.

Along with a variety of recipe options, it's good to know the health benefits of sauerkraut. As mentioned at the beginning of the article, it contains a lot of vitamins and minerals. Let's see what their action is.

Vitamin C strengthens the immune system, takes part in many regenerative processes of the body, has a positive effect on the nervous system, reduces the level of cholesterol in the vessels.

B vitamins improve the condition of the skin, hair and nails, ensure the proper functioning of the central nervous system, strengthen memory, stimulate the muscles of the stomach, heart, intestines, take part in the division of nerve cells, help absorb iron, regulate the release of hormones, strengthen the retina of the eye.

Vitamin A strengthens vision, participates in the recovery processes of the body, rejuvenating it, helps fight infections, colds, accelerates tissue regeneration.

Vitamin P maintains normal cholesterol in the blood, is responsible for the conversion of nutrients into energy, supports heart health and blood circulation.

Vitamin E- improves oxygen consumption by body tissues, stimulates the formation of new capillaries, protects against skeletal muscle dystrophy and hypotension, strengthens capillaries, increases the level of sexual function in men and normalizes the menstrual cycle in women.

Fiber improves intestinal motility, helps with constipation.

Naturally, these are not all the beneficial properties of sauerkraut. To list them, perhaps, it is worth highlighting a separate chapter in the medical encyclopedia.

Young housewives are often concerned about the question of when it is possible to ferment cabbage. And in parallel with this - on which moon do they pickle cabbage? It is believed that sauerkraut is a winter dish, because young, loose and green cabbage is not suitable for sauerkraut. As for signs and beliefs, many advise preparing a dish for the young moon. Women are advised to do this on Wednesday, Friday, Saturday - the so-called women's days. Men, respectively, on Monday, Tuesday, Thursday.

After reading the article, you got acquainted with a lot of different ways of pickling and you know how to pickle cabbage for the winter, no worse than any professional chef or village head of the family. Therefore, you can easily prepare this delicious remedy for beriberi and show off your culinary skills.

Video. How to ferment cabbage?

But I can't stop and I hope that I still have time before the harvesting season is over. I believe that sauerkraut is just an indispensable attribute of autumn and winter. Juicy and crispy, with carrots, apples, cranberries or cumin, sauerkraut beckons us to the table. What's more, sauerkraut is healthier than fresh sauerkraut due to the lactic acid bacteria that form during the sourdough process.

In an apartment, it is most convenient to cook sauerkraut in glass jars. But if you are a happy owner of a cellar, and you have a wooden barrel, then it would be a crime not to fill it with cabbage and ferment it to the delight of the whole family. And so that the work is not in vain, you need to carefully read the useful tips for sauerkraut.

1. The main thing is to buy or grow cabbage for sauerkraut, you need only late varieties. Summer cabbage is completely unsuitable for this. In summer cabbage varieties, the leaves are thinner, greener and looser. Winter varieties of cabbage are distinguished by a dense head of cabbage and white color. When choosing cabbage, pay attention that it is not too "wiry", with hard veins.
2. Cut cabbage for sauerkraut should not be very small pieces. The thickness of each piece should be about 5 mm. If you shred the cabbage too much, it will become soft.
3. For sauerkraut, use non-iodized coarse salt.
4. Approach responsibly to the choice of container. For pickling, glass, wooden or enameled without chips, dishes are suitable. In an aluminum pan, lactic acid, which is formed during fermentation, will react and ruin your whole business.
5. Cabbage should be fermented at a temperature not higher than 24 and not lower than 20 degrees. Overheat - get jelly, and in a cold room, the cabbage simply does not turn sour.
6. The fermentation process takes about 3 days. After that, cabbage can, of course, be eaten. But the real taste of classic sauerkraut will appear only after a week.
7. Shredded cabbage for sourdough must be pressed with something heavy, for example, a plate with a 3-liter jar of cucumbers. My grandmother always kept oppression at hand - a wooden circle and pressed it with a clean heavy stone.
8. So that the gases formed during sourdough do not accumulate in the cabbage, it must be pierced in several places with a wooden stick.
9. For storage of sauerkraut, the ideal temperature is from 0 to +2 degrees. You can transfer the cabbage to 3-liter jars and then it will be convenient to store it in the refrigerator.
10. Cabbage is perfectly preserved for 9 months. True, the longer it is stored, the more sour it becomes. Therefore, it is better to cook all the same in small portions.
11. Cabbage retains its properties only when frozen once. You can divide the sauerkraut into bags and put in the freezer.
12. To make delicious crispy sauerkraut, pay attention to the phase of the moon. It is best to ferment cabbage on the growing Moon, after the New Moon in 3-4 days.

To prepare delicious, crispy sauerkraut, I offer a few simple classic recipes.

Sauerkraut - a classic recipe with pickle for a 3 liter jar

In order to get a 3 - liter can of sauerkraut, we need forks of fresh cabbage weighing about 2.5 kg. The simplest classic and no-nonsense sauerkraut recipe.

Ingredients:

• cabbage - 1 head weighing 2.5 kg
• carrots - 3-4 pcs.
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• water - 0.5 liters (approximately)

1. We shred the cabbage in any of the ways. It is convenient to have a special grater for this, or you can simply cut into thin strips with a knife. Put the cabbage in a deep bowl.

2. Rub the carrots on a coarse grater and add to the cabbage.

3. With your hands, simply mix both of these ingredients. Moreover, the cabbage should not be squeezed, otherwise it may become soft.

4. We take a clean 3-liter jar and put cabbage and carrots into it, lightly tamping. We fill the whole bank. Add salt and sugar with a spoon on top of the cabbage.

5. Cabbage must be fermented in brine. Just fill the cabbage with cold unboiled water (but not chlorinated) to the very neck of the jar.

The brine must cover all the cabbage. If the amount of brine decreases, just add water

6. We pierce the cabbage in several places with a wooden stick so that the gases accumulated during fermentation go away. During fermentation, it is advisable to pierce the cabbage with a wooden stick at least once a day.

During fermentation, the amount of brine will increase and it will flow out of the jar, so be sure to place the jar of cabbage in a basin or any other container.

7. Cover the jar of cabbage with gauze and make sure that the brine covers all the cabbage. Cabbage at room temperature should stand for 2-3 days. After that, you can close it with a lid and store it in the refrigerator.

How to ferment cabbage at home in jars - a simple recipe

Also a classic recipe, only here we can do without adding water. The ingredients are the same - cabbage and carrots, and we will also salt in a 3-liter jar.

Ingredients:

• cabbage - 1 head of 2 kg
• carrots - 1 pc.
• salt - 1 tbsp. l. with a slide
• sugar - 1 tsp

1. Shred the cabbage and carrots and put them in a deep bowl.

2. In a glass, mix salt and sugar, we will add them gradually to the cabbage.

3. In this recipe, we will stir the cabbage and rub it with our hands as if we are kneading the dough. The cabbage should release juice.

4. Gradually tamp the cabbage into a 3-liter jar and pour each layer with salt and sugar. Fill the jar to the very top.

5. We close the jar with a plastic lid, put a saucer or bowl under the bottom. Cabbage ferment for 3 days at room temperature. Do not forget to pierce the cabbage with a wooden or plastic stick 1-2 times a day.

6. After that, put the finished cabbage in the refrigerator for storage.

In order for the brine to constantly cover the cabbage, you need a load from above. To do this, place a plastic lid inside the jar, and place a 0.5 liter bottle of water on it.

Delicious sauerkraut with apples and peppers - a recipe for the winter

This recipe is a little more complicated, with various ingredients added. Cabbage turns out just delicious, cook and see for yourself.

Ingredients:

• cabbage - 1 head of 2 kg
• carrots - 1 pc.
• apples (best antonovka) - 4-5 pcs.
• bell pepper - 1 pc.
• parsley, dill
• garlic - 2 cloves
• coriander - a pinch
• black peppercorns
• water - 1 liter
• salt - 4 tsp
• sugar - 1 tsp

1. We chop the cabbage, rub the carrots on a coarse grater, cut the bell pepper into strips, cut the apples into 4 parts and remove the seeds.

2. In a large container, such as a bucket, lay the ingredients in layers. A layer of cabbage will go to the bottom, sprinkle with sweet pepper on top and lay out a layer of apples.

3. Again lay out a layer of cabbage, carrots on top, then chopped parsley and dill. Next add the chopped garlic.

4. We repeat these layers again - cabbage, peppers, apples. Cabbage, carrots, herbs, garlic.

5. Cooking hot brine. The recipe is given for 1 liter of water, you may need more water. Bring the water to a boil and salt, add coriander and peppercorns to taste. Pour the cabbage with brine. We pierce the cabbage in several places with a wooden stick. We leave the cabbage for 3 days to ferment at room temperature.

After 3 days, we transfer the cabbage to clean jars and put them in the refrigerator. Delicious cabbage is ready.

Sauerkraut - recipe with bell pepper and horseradish

Another recipe for sauerkraut, which uses not only traditional cabbage and carrots, but also bell peppers and even horseradish.

Sauerkraut with apples, cranberries and rowan

A unique recipe in which we will use a decoction of oak bark to get crispy cabbage. Well, there will be even more vitamins in cabbage when we add cranberries and mountain ash.

Ingredients:

• cabbage - 1 head of 3 kg
• carrots - 3 pcs.
• apples - 2 pcs.
• cranberries - 1/2 cup
• rowan - 1/2 cup
• black peppercorns
• salt - 3 tbsp. l.
• decoction of oak bark - 50 ml

1. Shred the cabbage and carrots, sprinkle with salt and grind with your hands until the juice appears.

2. We choose apples of sweet and sour varieties such as Antonovka. Cut apples into thin slices.

3. For sourdough, we will use a large enameled pan. Place the cabbage leaves in the bottom of the pot and sprinkle with peppercorns.

4. Lay layers of cabbage with carrots, then apples and generously sprinkle with cranberries and mountain ash. We repeat the layers in the same sequence and be sure to tamp with our hands.

To remove bitterness from mountain ash, pour boiling water over it

5. To make the cabbage crispy, prepare a decoction of oak bark in advance. To do this, the washed bark must be boiled in boiling water for 10 minutes and cooled. Pour the cooled broth into a saucepan with cabbage.

6. When all the cabbage is laid out, place a plate of the appropriate diameter on top and a heavy oppression, for example, a jar of water.

7. To ensure the release of gases from the cabbage, stick wooden sticks into the cabbage.

8. Cabbage will ferment for 3 days, after which it will be possible to decompose it into jars and send it to storage in a cold place.

Delicious sauerkraut with apples and pears

You are convinced that there are many recipes for sauerkraut and I tried to introduce you to a variety of recipes for every taste. Now is the time to harvest sauerkraut. As I already wrote, it is very good to sauerkraut after the New Moon, which in October 2017 will occur on the 19th. So stock up on cabbage, save recipes and wish you good luck in healthy and tasty preparations.

In winter, when all fresh vegetables are already becoming either not of the best quality or very expensive, the question arises: what to use as a salad for dinner or lunch? Instant sauerkraut is a great option. Men and women like this treat, 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 an appetizer. She must stand, let the juice go, but there are options for how to make sauerkraut in a quick way. You should start with the selection of products, you will have several types of the main component to choose from. If you are not making sourdough for the first time, then choose the variety that you like according to personal preferences. The most popular option is ordinary white cabbage.

This variety has a low cost, is always present on the shelves and is easy to prepare. You can choose the right instances according to the following criteria:

1. When squeezed in the hands, the head of cabbage should be dense, strong.
2. There should be no visible damage to the vegetable, cracks or chips.
3. The leaves of the vegetable should be fresh, do not take wilted.
4. To reduce waste, take large copies.

Sauerkraut in instant brine

Cooking time: 40-50 min (+ 3 days)

Servings Per Container: 8-12.

Purpose: snack.

Cuisine: Russian.

Instant sauerkraut in brine is one of the easiest options for preparing this appetizer. You will need strong, resilient heads of cabbage so that the salad crunches appetizingly. The components will also indicate products for the preparation of brine with the expectation of a 3-liter jar. Below is a step-by-step recipe with a photo of how to cook sauerkraut quickly.

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:

1. Start by preparing the brine. Dissolve salt, sugar in hot water, mix thoroughly so that they are completely dissolved.
2. Separate damaged, rough leaves from the head, finely chop the cabbage.
3. On a large grain grater, grate the carrots, mix it with cabbage.
4. Transfer them to a jar, interspersed with bay leaves and pots of pepper.
5. Pour the brine so that it completely covers the ingredients, cover with gauze. The brine will overflow, so place a plate under the dishes. For the next 3 days, periodically crush the leaven with a spoon, return the leaked brine back.
6. After 2-3 days, the treat will be ready. It can be used for cooking pies, sour cabbage soup or just as a snack on the table.

per day

Servings Per Container: 7-9.

Calorie content of the dish: 2 kcal / 100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

We can say that this is a classic version of the quick preparation of this snack. Delicious sauerkraut with vinegar will be ready in 24 hours, it can be put on the festive table or during dinner. The type of cabbage is not particularly important, but the recipe describes a white version. Marinade for sourdough is used "classic". 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:

1. Wash the head well, remove the top leaves. Cut the fork in half, then chop thinly into strips.
2. Peel the carrots from the top layer, grate on a coarse grater.
3. Mix both components, add spices.
4. Put all the ingredients in a glass jar, take it well.
5. Prepare the marinade: boil water, add sugar, salt, table vinegar. Turn off the liquid after boiling, let cool slightly.
6. Pour the marinade into the jar.
7. Close the lid and leave for a day.

For 2 hours

Cooking time: 40 min (+2 hours)

Servings Per Container: 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 from a snack and you need to come up with something urgently. Instant sauerkraut according to this recipe is cooked with vinegar essence and marinade. At first, the cabbage will be hard, the taste is not so rich, but if you let it stand for 5-6 hours, then 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:

1. Clean the head of bad, spoiled leaves. Shred it on one, if it turns out too thin, then set the shredder to 2.
2. Wash, peel and skip the carrots on a medium grater.
3. Prepare the marinade: boil a liter of water, add salt, sugar in turn, mix well. Then add vinegar, oil.
4. Let it boil for 7 minutes, you can try and add the missing ingredients to taste.
5. Mix carrots with cabbage, put in a wide saucepan, pour warm marinade over it and cover with a lid.
6. After 2 hours, you can serve a treat to the table. If desired, you can store it in the refrigerator.

Recipe in a jar

Cooking time: 50 min (+3 days).

Servings Per Container: 18-20.

Calorie content of the dish: 19 kcal / 100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

There are many ways to prepare 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 spicy and spicy snack to the table. Before putting everything in a jar, you should support vegetables in an enameled container under pressure (load). Below is an instruction on how to cook cabbage slices.

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:

1. Remove the top leaves, cut out the stalk.
2. Cut the vegetable into large pieces, put in an enameled bowl.
3. Mix salt with water, pour over cabbage.
4. Put oppression on top for 4 days at room temperature.
5. Grind garlic, sharp pepper, grate carrots, mix with cabbage. Add cumin and arrange the snack in jars.
6. Strain the remaining brine in the bowl, bring to a boil, add sugar to it and pour into jars.
7. Next, you need to ferment the treat at home for another 3 days, sometimes letting in gases from the jar with a wooden skewer.

With beets

Cooking time: 30-40 min (+2 days).

Servings Per Container: 8-12.

Calorie content of the dish: 22 kcal / 100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This is one of the options for preparing this dish. Sauerkraut with beets acquires an unusual taste, attractive appearance. On the festive table, a bright pink appetizer attracts the attention of all guests. Regardless of the variety, you will get a crispy, tasty treat, sometimes it acts as a preparation for vinaigrette. Such a quick way to cook this dish will help preserve all the vitamins and nutrients in the 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:

1. Cut the head of cabbage into 4 pieces, each of them into approximately the same squares.
2. Grate beets and carrots through a Korean carrot grater, mix them.
3. Crush the garlic with a knife, put immediately on the bottom of a 3-liter jar.
4. Spread layers of cabbage, a mixture of carrots and beets.
5. Bring water to a boil in a saucepan, add black pepper and salt.
6. Put the laurel in the brine, boil slightly, cool the contents to 80 degrees.
7. Pour the brine into a jar, leave the ambassador for 2 days at room temperature.

without vinegar

Cooking time: 40-50 minutes (+2 days).

Servings Per Container: 7-9.

Calorie content of the dish: 19 kcal / 100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This method of fermenting according to this recipe is designed for quick preparation and the same quick eating, because you cannot store the snack 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 “slightly fermented”. Instant salted cabbage without vinegar turns out crispy, appetizing and, importantly, without vinegar at all.

Ingredients:

• salt - 60 g;
• water - 1 l;
• sugar - 50 g;
• cabbage - 1 pc.;
• carrots - 2 pcs.

Cooking method:

1. Chop the forks into straws, peel the carrots and grind on a coarse grain grater.
2. Then you need to cook the marinade: pour water into a saucepan, put on fire, add salt and spices. When everything dissolves in water, the brine is ready, leave it on the stove to cool to room temperature.
3. Cram the chopped vegetables tightly into a jar, and pour warm marinade on top.
4. Do not cover the dishes with a lid, leave warm for 2 days. Pierce the contents periodically with a knife to release air bubbles.
5. After 2 days, pour the brine into the pan, pour sugar into it, stir to dissolve the sweetness, and pour it into the jar again.
6. After that, the treat should stand for at least 10 hours, then you can close the lid and put it in the refrigerator or on the table immediately.

Video

Crispy slices of sauerkraut are a great appetizer for strong alcoholic drinks, an appetizing addition to hot meat dishes, and an indispensable component of some salads of Russian cuisine. We must not forget that such a product is the champion in the content of vitamin C. Therefore, it will be useful for every housewife to know how to ferment cabbage at home.

Classic Sauerkraut - A Quick Recipe

Ingredients: 3 kilos of fresh white cabbage, 330 g of carrots, 75 g of rock salt. Such ingredients are included in one of the easiest and fastest sauerkraut recipes.

1. You can also shred a vegetable by hand, but it is much easier to do this with a special grater.
2. Carrots are rubbed coarsely with a regular grater.
3. Prepared cabbage is mixed with salt and kneaded with hands. When juice begins to stand out from it and the surface of the product shines, you can add carrots.
4. The vegetable mass is placed in a saucepan, covered with a film and a lid. From above oppression is established.
5. In this form, the structure should stand for 3 days at room temperature. The main thing is not to forget to periodically pierce the surface of the vegetable mass with a wooden stick to prevent bitterness in the finished snack.
6. It remains to decompose the product into clean jars, pour the released marinade and close with nylon lids.

Keep cold.

Sourdough without vinegar

Ingredients: 3 kilos of fresh cabbage, 2 carrots, 35 g of rock salt, a pinch of cumin, black peppercorns.

1. The sourdough of cabbage begins with its chopping in thin strips. Next, the vegetable is transferred to an enameled capacious container. All peeled carrots are also rubbed here.
2. The vegetable mass is salted, after which it is carefully kneaded and rubbed with hands until the juice begins to stand out from it. After that, spices are immediately added, and the mixture is transferred to a glass container.
3. The jar is covered with a clean napkin and placed in a basin, since the brine as a result of fermentation will gradually pour out of the neck. It is also important not to forget to release carbon dioxide with a wooden skewer.

The whole fermentation process will take about 2 days.

Recipe with apples

Ingredients: 5 kilos of fresh cabbage, 4-5 sweet and sour apples, a pound of carrots, 110 g of coarse salt.

1. The cabbage is finely chopped, combined with grated carrots and salt. The ingredients are mixed by hand, but you do not need to grind them.
2. A couple of whole cabbage leaves are laid out at the bottom of the glass container in which the ferment will take place. Chopped vegetables are added on top. The mass is rammed.
3. Then again comes a couple of whole leaves and apples in a peel in one row.
4. Then there is a couple more cabbage leaves and the remaining shredded.
5. Under the load, the container will stand for 3 days at room temperature.

Every day, the jar to the bottom should be pierced with a wooden skewer.

How to ferment cabbage in 3 liter jars?

Ingredients: a head of cabbage for 2.5-3 kg, 3 tbsp. spoons of granulated sugar, 5-6 carrots, 2 tbsp. spoons of sea salt, filtered water.

1. Cabbage is finely chopped, kneaded with hands and combined with grated carrots.
2. The vegetable mass is packed into a three-liter jar. Salt is poured directly on top of the products, which will fill the neck of the container.
3. Water is poured into the container. It should reach the very neck of the jar.
4. The container is covered with gauze and left for 2-3 days on the table. Every day, cabbage is pierced with a wooden skewer along the entire length of the jar.
5. When the vegetables stop producing juice, all the brine from the container is drained, sweetened and returned back.

It remains to close the jar with a silicone lid and send it for a day in the cold.

With beets, quick starter

Ingredients: medium fork of cabbage, large beets, half a liter of filtered water, 120 ml of refined oil, 3 carrots, half a glass of granulated sugar, 3 pcs. cloves, 1 tbsp. a spoonful of coarse salt, 2 tbsp. tablespoons of table vinegar, 3-4 garlic cloves, horseradish root and a pinch of ground cinnamon.

1. For the marinade, all spices and bulk components are sent to the water. After boiling, the liquid is boiled for 5-6 minutes and left to cool.
2. Cabbage is finely chopped, beets and carrots are rubbed coarsely, and garlic and horseradish are cut into cubes. All vegetable cuts are well mixed and crumpled by hand.
3. Oil and vinegar are added to the cooled brine, after which vegetables are poured over them.

The appetizer should stand under oppression in the cold for 4-5 hours.

Cabbage, sauerkraut

Ingredients: 5 kg of cabbage in small heads, 35 g of granulated sugar, 160 g of rock salt, ½ teaspoon of ground chili pepper.

1. The contaminated leaves are removed from the heads.
2. You also need to make a triangular incision and cut out the entire stump. If you skip this step, then the brine simply will not penetrate the head of cabbage.
3. You need to take enough water so that it covers all the heads of cabbage in the container chosen for the starter. Sugar, salt, ground pepper are added to the liquid. The mixture is brought to a boil, after which it is immediately removed from the heat and cooled to room temperature.
4. Heads of cabbage are placed in a container lined with whole cabbage leaves. This will speed up fermentation.
5. The brine from the third step is poured from above and oppression is established.

The appetizer will be prepared for 14 days at room temperature. Punctures should be done every two days.

Recipe in 2 hours

Ingredients: a pound of white cabbage, half a fleshy sweet bell pepper (it is better to take red), half a carrot, 4-5 garlic cloves, 3 bay leaves, a pinch of freshly ground black pepper, 90 ml of table vinegar, 900 ml of filtered water, 2 tbsp. spoons without a hill of coarse rock salt, half a glass of granulated sugar.

1. Cabbage is thinly chopped and placed in a large saucepan. You can not take an aluminum container. Grated carrots and pepper straws are also sent here.
2. Thin slices of garlic and spices are distributed on top.
3. The contents of the pot mix well.
4. For the marinade, salt and sugar are added to the water, after which the liquid is brought to a boil. Vinegar and bay leaf are sent to it. After 3-4 minutes of boiling, the marinade is poured onto the cabbage.

The pan under the lid is infused for 2 hours in the room, then squeezed out, transferred to a glass container and sent to the cold for storage.

Crispy and juicy

Ingredients: 4 kilos of cabbage, 6 carrots, 2 tbsp. spoons of coarse rock salt and granulated sugar.

1. Cabbage is finely chopped, combined with coarsely grated carrots. Chopped vegetables are ground with sugar and salt. As a result, juice should begin to stand out.
2. At this stage, the future salad is tasted. It should be a little over-salted.
3. Glass jars are filled with vegetable mass. Periodically, it is layered with whole cabbage leaves. Approximately 2-3 for a three-liter container.
4. Banks are filled to shoulder level.
5. Open containers are left in a warm place for 3 days. The salad is pierced daily with a wooden skewer.
1. Salt, lavrushka, all spices are added to the water. The liquid is brought to a boil and then cooled.
2. The cabbage is finely chopped. Beets and carrots are cut into thin slices, peppers and garlic into small cubes, roots - into 4 parts. Greens are chopped with a sharp knife. All prepared components are mixed.
3. Whole cabbage leaves are placed at the bottom of the pan. Next - a mass of vegetables, roots and herbs, which must be poured with chilled brine.
4. The container is covered with whole leaves and a plate on which the load is placed.

The future snack is aged for 5 days at room temperature, after which it is transferred to coolness.

spicy recipe

Ingredients: 2.5 kilos of fresh cabbage, 2 tbsp. tablespoons of rock salt, 2 carrots, 1 teaspoon of ground red pepper.







1. Cabbage is thinly chopped and combined with grated carrots.
2. The ingredients are put into a saucepan and covered with salt, after which they are kneaded with their hands until juice appears.
3. Red pepper is added.
4. After another mixing, the components are transferred to a large saucepan, crushed, covered with a plate, pressed down with oppression.