How to quickly cook sauerkraut. Instant sauerkraut with vinegar

Sauerkraut - one of my favorite snacks many people. It is tasty, healthy and suitable as a side dish for almost any dish. It is also used as an ingredient for making other tasty and healthy salads, hot dishes, and even soups and borscht.

But really tasty can only be fragrant and crispy cabbage. Previously, it was fermented in special barrels and tubs, but today we can successfully use ordinary glass jars of various sizes. But before proceeding directly to the fermentation of our cabbage, it is necessary to remember a few rules, the strict observance of which will allow you to get a truly tasty, healthy and crunchy product quickly and easily.

What to remember first

Today, as before, many owners have their own secrets for making sauerkraut. But there are also general recommendations, namely:

And finally, I would like to say that in the original version, sauerkraut is cooked in own juice without adding vinegar. But this cooking option is sometimes very time consuming. Therefore, below we will tell you how this appetizer is prepared in brine in a quick way.

Express recipes

To begin with, let's decide what exactly our term sauerkraut means, recipes for the speedy preparation of which in a jar, we will offer you further. First of all, fast means less than a day. But here, too, there are limitations. There are also the fastest recipes for sourdough cabbage, using which you will get a tasty and healthy product within 4-12 hours after the start of cooking. So let's get started:

• Instant sauerkraut for 4 hours. It is necessary to chop 2 kg of cabbage with small noodles, add 2 large chopped carrots at your discretion and two cloves of garlic to it. All this should be carefully mixed with your hands, but do not crush and place freely in a jar with a volume of at least 3 liters. Next, bring to a boil 1 glass of water, with a volume of 200 grams, add to it half a glass of vegetable oil, one tablespoon of sugar and 2 tablespoons of salt. At the end, pour in 1 tablespoon of strong vinegar 70%. And pour the resulting marinade into a jar. The brine must be boiling. After 4 hours, you can enjoy a delicious and fragrant dish. After all, sauerkraut cooked exactly according to this recipe turns out to be very crispy, fragrant and tasty and is cooked in an ultra-short time. If desired, you can add a little chopped onion to the cabbage with vegetables. And another advantage of this recipe is that sauerkraut does not need to be seasoned with anything before eating. Everything you need is already there.

​

• Pink spicy sauerkraut. This dish in finished form has a certain touch of Korean cuisine. Therefore, for lovers of all kinds of Korean spicy salads and snacks, it will be a real find. The cooking time, unlike the first recipe, is already a little longer, namely, it will be possible to taste the resulting dish after 8-10 hours. It is very convenient to cook this dish at night, because in the morning, without wasting time, you can enjoy a wonderful snack. To prepare spicy pink cabbage, in addition to the vegetable itself, you will also need one medium-sized beetroot, a couple of carrots, salt, hot ground red pepper, bay leaf, 9% vinegar, vegetable oil and garlic - if desired. You can chop the cabbage, or you can cut it into medium-sized cubes, the rest of the vegetables should be grated either on a coarse grater or on a grater designed for cooking carrots in Korean. Mix the vegetables, put them tightly enough in glass jars and pour over the brine. To prepare it, you need to add the remaining ingredients to 150 grams of water, boil everything together and pour over the cabbage. After 8 hours, you can taste the cooked masterpiece. All vegetables are soaked in brine and it turns out very tasty.

As you can see, this pickled appetizer, the quickest recipes for which we described above, can actually be cooked very quickly and turn out to be extremely tasty. But if you have a little more time and desire to enjoy the taste of a real pickled snack, which our grandmothers and their grandmothers ate, then we advise you to refer to the recipes below. The brine in this case is without vinegar.

Sauerkraut, classic instant recipes and more

First of all, I immediately want to say that in the original version, the cabbage is fermented in its own juice, without adding a gram of vinegar. This process takes 2-3 days. In principle, this is not so much, which means that this option for preparing sauerkraut can be called fast. Moreover, it is prepared easily and simply, and most importantly, in an ordinary jar, of any capacity.

So, sauerkraut instant recipe includes:

1. Chop a large fork into small straws. The weight of this vegetable should be about 3 kilograms.
2. We rub on a coarse grater 1 large, juicy and fleshy carrots.
3. Grind carrots with cabbage and add 3 tablespoons of salt without top.
4. In order for the cabbage to turn out as juicy and crispy as possible, add another tablespoon of sugar.
5. As soon as the cabbage begins to intensively give juice, we tightly stuff it into a jar to the very top. You need to pay attention to the fact that there must be cabbage juice on top.
6. Now we put our jar in a basin and leave it for 3 days in a warm place.
7. Several times a day, cabbage must be pierced to the very bottom, to release carbon dioxide.
8. After this time, we remove the cabbage for 5-6 hours in the cold, and then we can enjoy the resulting masterpiece.

As you can see, there is absolutely nothing complicated in this recipe for making cabbage with a quick fermentation method. To give additional flavors, before laying cabbage in a jar, you can add a little cumin or dill seed, a handful of lingonberry berries or soaked prunes to it. So, this snack will acquire a spicy aftertaste or aroma. But we advise you to cook for the first time without any additives, because only by appreciating the true taste of this old snack, you can understand whether it needs additions.

Serve cabbage fermented by quick cooking in a jar, it is best to pre-season with a little vegetable oil and onions. Such a crispy appetizer goes well with all potato dishes, meat, and it is also an indispensable component in the preparation of vinaigrette. A brine can also be used when stewing meat, in this case it turns out soft and fragrant.

Helpful information

In conclusion, I would like to say once again that sauerkraut in a jar fast way according to any recipe, it turns out not only very crispy, tasty, fragrant and healthy, but also very budgetary. Cabbage is available for sale all year round at a low cost.

Pickled this vegetable contains a huge amount of vitamin C and at the same time very few calories. So it is quite possible to attribute this snack to products that have the so-called negative calorie content. Therefore, anyone who wants to lose weight, but at the same time get all the vitamins in full and continue to eat deliciously, should definitely include such cabbage in their diet.

And in conclusion, I would like to say that no matter what kind of sourdough cabbage you choose, in order to keep it crispy and tasty, you will need to store it in brine and always in a cool place. This is how she will be able to maintain her attractive appearance and good taste for as long as possible.

Good afternoon. Today we will talk about a very healthy dish that has come to us from time immemorial - sauerkraut. And we will ferment it, of course, at home.

In the process of fermentation (fermentation), the sugar that is in the leaves of this vegetable is converted into lactic acid. And here are the unique properties this dish acquires: lactic acid bacteria, getting into the intestines along with cabbage, improve its functioning, suppress harmful microflora and eliminate dysbacteriosis.

Kvashenina has a positive effect on the immune system, lowers cholesterol levels in the blood, and improves skin condition. It can be used to make salads, as well as filling for dumplings or pies. And you can stew with meat or mushrooms. But all beneficial bacteria during heat treatment, unfortunately, will die.

The liquid that is released during the ripening process is very useful. Never throw it away, eat cabbage with juice.

It is important to distinguish pickled vegetables from pickled vegetables. Pickled ones have a vinegar marinade, and the cabbage will turn out whiter in color and more crispy, but it does not have probiotic bacteria and so many useful properties.

We present to your attention an old way of cooking delicious sauerkraut with Antonovka apples. Why this particular variety? These are very fragrant, dense and sour fruits, which will not only add a special flavor and smell to the dish, but will also become an appetizing addition to it.

• cabbage - 2 kg.
• carrots - 2 pcs. (medium)
• Antonovka apples - 2 kg.
• salt - 2 tbsp. spoons without a slide (not iodized)
• citric acid - to taste

1. Wash the apples, remove the core, cut into slices and pour water with citric acid (the water should be slightly sour).

2. Shred the cabbage with a shredder.

3. Mix the cabbage with carrots and salt, squeeze it well with your hands until the juice is released.

4. Fill a three-liter jar alternately with layers of cabbage and apples (it is very convenient to do this through a funnel), while tightly tamping everything with the help of a “crusher” or other improvised means.

5. In a jar filled to the narrowing of the neck, I place a nylon lid for cold products upside down as an oppression. 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 piercing the contents with a wooden stick every day (otherwise the dish will be bitter). You need to store sauerkraut under a tightly closed nylon lid in the refrigerator or in a dark, cool place, such as a cellar. Bon appetit!

Instant sauerkraut recipe for 3 liter jar

If you want to cook 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 of this vegetable.

For cooking we 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 with a shredder, grate the carrots on a coarse grater.

2. Mix the vegetables, while crushing them a little with your hands, salt.

It is necessary to knead the cabbage so that it starts up the juice and the fermentation 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, while piercing the contents every day with a wooden stick to release the gas that accumulates during the fermentation process.

After 3 days, put 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 delicious.

For cooking, you need the following ingredients:

• cabbage - 2 kg,
• carrots - 1 pc,
• salt - 2 tbsp. spoons,
• sugar - 1 tbsp. spoon.

The secrets of making crispy sauerkraut, see in detail in the video:

Bon appetit!

Quick crispy cabbage recipe in 3 hours

I often get asked for a quick, crispy sauerkraut recipe in 2-3 hours. So, the fermentation process takes more than 3 hours. But for the hurried, I can offer to cook it in 3-4 hours. Of course, it will be even tastier when it sits in the refrigerator for 7 hours.

But keep in mind that this is not sauerkraut, but pickled, because it is prepared with the addition of vinegar. This product will keep in the refrigerator for up to 2 weeks.

For cooking we 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 it through a press, mix everything, but you don’t need to knead 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 the vinegar and 2 tablespoons of honey (3-4 tablespoons of sugar can be used instead of honey).

3. Pour the cabbage with hot brine, cover with a plate on top and put oppression 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. What remains of the first sample - hide 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 instant sauerkraut in a day

This interesting recipe will allow you to cook traditional sauerkraut in just a day. There is one very unusual feature here with warm brine and sugar.

For cooking we 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 “crusher”.

Depending on what container you have prepared, you can calculate how much cabbage you need to cut: a 3-liter jar will require 2.5 kg. vegetables.

2. Boil the 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 the cabbage with warm brine. Put pepper, 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.

To the finished sauerkraut, add grated carrots to taste, pour over with vegetable oil, add an onion. Bon appetit!

Crispy instant sauerkraut in brine

Another really crispy sauerkraut recipe. This time in brine. Try it and you will get a really tasty, moderately salty snack.

For cooking we 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. The ideal option for fermentation is not a round variety of cabbage, but a flattened one, as in the photo below.

1. Grate the carrots, chop the cabbage and mix everything with salt.

In this recipe, we will not crush the vegetables with our hands in order for the appetizer to turn out to be truly crispy.

2. Transfer the chopped ingredients into a three-liter jar with bay leaves, allspice and black peppercorns. You can add red hot peppers, but this is if you like spicy.

Vegetables in a jar do not need to be pressed down too hard, do not need to be tamped, it is enough just to lay them tightly.

For the marinade: dissolve rock salt in drinking water at room temperature.

3. Fill the cabbage with brine and pierce the vegetable mass with a fork so that air comes out and the marinade completely fills the container. A three-liter bottle needs one and a half liters of water. If necessary, add a little more liquid, it should completely cover the vegetables.

4. Put 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 cabbage in three days. Don't worry, that's how it should be.

Store the finished snack in the refrigerator or in a dark, cool place.

You can add onion and vegetable oil to the salad. Bon appetit!

1. In the preparation of sauerkraut, it is better to use late or winter varieties of this vegetable. Choose slightly flattened heads.

2. The method of shredding is not important, the main thing is that you feel comfortable.

3. When fermenting, you need to use only rock salt. From iodized vegetables will become loose.

4. The container for cooking must be chosen so that the cabbage is packed tightly in it, and it is possible to put oppression on top.

5. If you do not have juice in the jar on top during fermentation, 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, releasing the gas that accumulates from below in the dishes. If this is not done, the snack will be bitter.

7. Vegetables are fermented at room temperature for about 3 days.

8. The finished product should be stored in a refrigerator or in a dark room at a temperature of 0 to +5 gr.

Cabbage is the most inexpensive and very popular product among the population. From vegetables you can cook a lot of very tasty and healthy dishes. The most popular appetizer among cabbage dishes is, of course, sauerkraut: crispy, with the addition of various spices and vegetables.

It can be both an excellent appetizer for an aperitif or other alcoholic drinks, as well as an independent dish. It has long been believed that not one table could do without this dish. There are a lot of cooking options and every housewife, when preparing it, is guided only by a proven way of sourdough.

Useful properties of sauerkraut

The most obvious and most positive quality of sauerkraut is the presence of vitamins and minerals in it:

• The presence of vitamin C in sauerkraut has been established by doctors for a long time. And there is no doubt that it is beneficial: the blood is cleansed, viruses infect the body less with their bacteria;
• The presence of vitamin B in sauerkraut helps to eliminate hunger. It also relieves the body of anemia and speeds up metabolism;
• The presence of fiber in this snack coordinates the work of the heart;
• Bacteria are prevented from penetrating by lactic acid, which is actively manifested only in sauerkraut;
• It also contains useful trace elements: zinc, calcium, iron.

One of the interesting facts: not only in sauerkraut there are a lot of valuable and useful substances, but also in its brine. With many deviations or diseases, doctors recommend using sauerkraut brine.

With a poor appetite, you can drink just a few grams of this drink and you noticeably quickly want to start a meal. And the brine can be drunk by those who are actively struggling with body fat (or obesity).

If you decide to start sourdough, but don’t know where to start, then the first thing, of course, is to decide on the type of cabbage: since there are many varieties of this vegetable in nature, everyone should first of all rely on their own taste and eating habits.

It is worth noting that of all types for sourdough, the most popular is white cabbage.

What is the reason for such popularity - the answer is different for everyone, but first of all it is the availability and ease of cooking a vegetable.

To correctly choose the most successful heads of cabbage for sourdough, you need to know the following:

1. Heads of cabbage should be dense and strong when squeezed in the hands;
2. The presence of cracks, chips or other visible damage in the cabbage is unacceptable;
3. The leaves of the heads of cabbage should be fresh and not withered, this is the only way to achieve the best sourdough results;
4. In terms of size, it is better to choose larger heads of cabbage in order to reduce the amount of waste.

Among the most popular varieties, preference is given to late ones, such as:

• Wintering 1474;
• Crumont;
• Gingerbread Man;
• Turkiz.

Mid-season varieties for pickling:

• Glory;
• Present;
• Dobrovodsky.

Early varieties are less suitable for sourdough, because they do not have such high rates in storage and conservation.

In addition to white cabbage, other types of cabbage are fermented: Peking, Brussels and even cauliflower. But they all have a rather specific taste and therefore are not as popular as white cabbage.

Traditional Instant Sauerkraut Recipe

The most obvious advantage of this recipe will be that this vegetable, prepared in this way, will be ready in the shortest possible time. Another important factor in the preparation of this recipe will be the ease of preparation.

Cooking:

Carrots are grated;

Chop heads of cabbage;

Prepare brine. To do this: boil water, add all the spices, vinegar and oil;

In a container in which you will put everything, put vegetables, pour hot (!) Pickle;

Top with weight.

Cabbage prepared in this way can be eaten in 4-5 hours. After the snack is ready, transfer it to a more convenient container - a jar, which then put in the refrigerator for storage.

Sauerkraut with brine in a jar

Such a recipe is no worse than many others in cooking, but we can say with accuracy that the dish in the end turns out to be juicy and crispy.

For cooking you will need the following ingredients:

• About 2 kilograms of white cabbage (as it fits into a jar, you can have more);
• Carrots - 2 pieces;
• A few bay leaves;
• Black peppercorns.

For brine:

• Water - 1.5 liters;
• Coarse salt - 2 tbsp. l.;
• Sugar - 2 tbsp. l.

Everything is very simple: we chop the cabbage at our discretion (someone likes bigger, some smaller), three carrots on a coarse grater. Mix all the vegetables and transfer to a jar (3-liter). For the brine, mix all the ingredients together with water and pour into a jar of cabbage.

It is recommended to put something on top of the jar (a cloth or a lid), but do not close it. Then the fermentation process will begin. Depending on where the jar with the contents will be stored, this process will be regulated: accelerate or slow down.

If the room is quite warm or hot, the cabbage will be ready within a few days (2-3). Well, if the room is much cooler, then the appetizer will ferment anyway, but with a noticeable delay, be sure to take this factor into account when fermenting.

After the final product is ready, it is better to store cabbage in the refrigerator.

Quick recipe without vinegar

Many people prefer just such a recipe, because there are complex relationships with vinegar (medical indications, allergies, or other reasons). Sometimes some refuse to add vinegar just to get rid of its rather pungent smell.

The main components of the dish:

• Heads of white cabbage (quantity varies upon request);
• Carrot.

Additional Ingredients:

• Salt - 1 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Water - 0.5 liters.

First you need to chop the cabbage, you can do it in any convenient way. Next, grate the carrots on a coarse grater. Prepare the brine: mix salt, sugar and water together. Put the cabbage and carrots in a jar, mix it or not - it's up to you. Pour the entire contents with brine.

The fermentation process has been started, now it remains to wait for a while (usually a few days). Be sure to taste the sauerkraut for readiness before serving it.

Daily sauerkraut

Most housewives choose this method of sourdough only for its speed in preparation. This recipe will not leave many indifferent. Have a notepad and pen ready.

• White cabbage - 2 kg;
• Carrots - 2 medium pieces;
• Coarse salt - 2 tbsp. l.;
• Bay leaf;
• Peppercorns;
• Water - a glass;
• Vegetable oil - half a liter;
• Vinegar - 250 gr.;
• Sugar - 100 gr.

To begin with, cut the cabbage and grate the carrots on a coarse grater, mix them together and rub with salt - this procedure will highlight the cabbage juice. For brine: dissolve sugar, spices, oil and vinegar in water. Boil the mixture. Pour the cabbage with the resulting mixture and try to compress it or cover it with something heavy. A day later, delicious sauerkraut is ready.

Quick sauerkraut with beets

This recipe is used when they want to give the cabbage a rather rich burgundy hue. And the dish prepared according to this recipe is very tasty and juicy. Beetroot saturates cabbage with even more vitamins and minerals.

Cooking Ingredients:

• White cabbage - 3 kg;
• Fresh beets - 200 gr;
• Garlic - 3 - 4 cloves (more if you like);
• Carrots - 200 - 300 gr (or 2 - 3 pieces);
• Vinegar - 1 cup;
• Vegetable oil - 200 gr;
• Sugar - 170 gr;
• Coarse salt - 3 tbsp. l

The whole process begins with the preparation of vegetables: they need to be washed and cut. Slicing cabbage and beets can be done in any order - as you like.

For beets, it can be bars, cubes, and straws, in the end you can rub it on a grater. Cabbage can be cut both into several large pieces, and in other ways: chop coarsely or finely, into cubes, and so on. Grate carrots.

All vegetables in a container can be folded in layers or mixed. Prepare the brine: peel and chop the garlic, put pepper, bay leaf, oil, garlic, vinegar, salt and sugar into the water. Boil.

Pour boiling solution over vegetables and place under pressure. The pickling process will take about 2-3 days. After the snack is ready, place it in the refrigerator for storage.

All cooking secrets

In order for every housewife to make sauerkraut always tasty and crispy, you should carefully read some of the subtleties and rules for sourdough of this delicious dish.

The main secrets are:

1. Carefully monitor the release of bubbles in the container - you need to get rid of them mercilessly;
2. If the container according to the recipe is supposed to be kept open, pierce the cabbage with wooden skewers from time to time, this trick will allow air bubbles to come out faster;
3. The temperature for fermentation should be as convenient as possible - the average ranges from 17 to 25 degrees, taking into account this factor, your snack will be cooked much earlier;
4. If you do not place another larger container under the jar or container in which the white cabbage is sour, you risk getting a puddle on the floor from the brine;
5. The container for storage and sourdough plays an important role in this procedure. Preference is given to the following containers: glass or wood. Enameled, aluminum and plastic containers are rarely used.

Whatever sauerkraut you are going to cook, it remains to wish one thing - bon appetit!

Contraindications to the use of sauerkraut

However, not everyone can eat sauerkraut, no matter how good it is. The reasons for this may be very different. So, for people with high blood pressure, doctors advise caution in eating such a snack. Another dish is contraindicated in the following diseases:

• kidney disease;
• Ulcer;
• Stones in the gallbladder;
• Diseases of the pancreas.

It is worth mentioning separately that if you really want to try just a little bit of this delicious snack, but it is contraindicated for you, then you can consult your doctor and he will advise what to do in this case.

Delicious instant sauerkraut crispy and juicy everyone loves it, big and small. Although you can buy pickles in the store, homemade pickles are always tastier and more appetizing. Today we present some of the best recipes for delicious instant sauerkraut with vinegar, beetroot and brine.

Many housewives dream of choosing the perfect recipe for themselves. Of the presented today, there is sure to be one that will become a favorite. In addition, they are easy to prepare and do not take much time.

delicious recipe homemade sauerkraut

This recipe has two undoubted advantages: crispy cabbage is prepared quickly and easily. In addition, there are products for cooking at every housewife.

Ingredients:

• head of white cabbage;
• 2 pcs. ripe sweet carrots;
• 2-3 cloves of garlic;
• 100 ml apple cider vinegar;
• 1 st. l. coarse salt;
• 1 st. l. sugar, preferably brown;
• 110 ml unrefined sunflower oil;
• 550 ml of pure water.

Cooking steps

1. Grate carrots, better for Korean carrots. So the vegetable will give more juice and add attractiveness to the dish.
2. Cut the head of cabbage into thin long slices.
3. The next step is to prepare the brine. To do this, bring water to a boil, add spices, vegetable oil and vinegar. Heat until salt and sugar dissolve.
4. It is better to sour in glass bank. Mix all the ingredients, put in a container and pour the brine. Put a plate on top, and a load on it.

Cabbage is cooked for a couple of hours, after which it must be removed in the refrigerator.

Watch the video! The most delicious sauerkraut with garlic

Sauerkraut in a jar without vinegar per day without water

Such sauerkraut is prepared in a day, but the taste is no better than others. She wanders in a jar without vinegar for 24 hours.

For cooking you will need:

• white cabbage - 2.5 kg;
• medium-sized carrots - 3 pcs.;
• coarse salt - 2-3 tbsp. spoons;
• sugar - 100 g;
• spices.

step by step process

1. Cut the cabbage in a convenient way. Cut or grate carrots.
2. Mix the vegetables and rub with salt to release the juice.
3. Tamp into a jar, adding spices.

Watch the video! Sauerkraut in its juice

Quick Recipe with beets

This recipe is one of the first. The beets here will be for decoration, so that the cabbage acquires a rich pink color. This appetizer will decorate any table. You can use it immediately, or you can preserve it for the winter if you sterilize it in jars.

The whole process will take 24 hours.

For cooking you need:

• 700 g cabbage;
• 1 juicy beet;
• 2 pcs. red and yellow bell peppers;
• clove of garlic;
• 5 sprigs of dill and basil;
• 4 tbsp. l. vinegar 9%;
• 2 tbsp. l. savoy salt (you can use regular coarse salt);
• 1 st. l. Sahara;
• 6 pcs. allspice;
• water.

Step by step cooking

1. Prepare white cabbage, juicy beets and two fleshy peppers, preferably different colors, so that the appetizer is bright. Definitely garlic.
2. Wash the cabbage, cut off the upper defective leaves, cut out the stalk. It's easier to cut larger. You can split the head of cabbage in half, then cut into 2-3 cm slices, like a watermelon. These skewers are cut into large cubes. The cabbage itself will fall into pieces.
3. Put in a bowl and salt, leave for 5 minutes.
4. Peel the bell pepper, cut as you like. Pour over cabbage.
5. Peel the beets, wash and cut into strips or grate on a coarse grater.
6. Rinse and finely chop the herbs.
7. We mix all the ingredients, put them in a clean, dry jar, finely chop the garlic into the same plates.
8. Pour 1.5 liters of water into a saucepan or stewpan, add Savoy salt. It will suit better, because it is sea and spices are added to it. You can also use the regular one. Add sugar, allspice to the water. Boil the marinade and boil for a couple of minutes so that the salt dissolves.
9. Pour vinegar and hot marinade into the jar, cover and leave for a day on the table, not in the refrigerator.
10. After 24 hours, you can eat cabbage.

Watch the video! Georgian-style sauerkraut with beets

cabbage per day

For a good feast, sauerkraut is the perfect solution. It cooks quickly and tastes great.

Ingredients:

• head of cabbage;
• carrots - 2 pcs.;
• salt - 55 g;
• cumin - a pinch;
• spices to taste;
• fruit vinegar - 45 ml;
• unfiltered aromatic oil - 65 ml;
• granulated sugar - 60 g.

How to prepare

1. Preparing vegetables. Cabbage is chopped into strips, carrots are cut into strips or rubbed on a grater for Korean carrots.
2. Vegetables are rubbed with sugar and salt to release the juice. If the vegetables are not juicy enough, add water.
3. We prepare a marinade from oil, vinegar and cumin.
4. Put black pepper and bay leaf in the bottom of the container. Vegetables are laid out on top and poured with marinade.
5. The jar of cabbage is removed in the refrigerator, it will be crispy and fragrant by the evening.

Watch the video! Sauerkraut per day

Very fast cabbage in 2-3 hours

In order for the cabbage to ferment quickly, it is poured with hot marinade. Seasonings and spices are added to it for the juiciness of the dish.

The following ingredients are required:

• Medium head of cabbage;
• Carrot;
• 150 ml apple cider vinegar;
• 100 ml of vegetable oil;
• 250 ml of water;
• 2 tbsp. l. liquid honey;
• 2 tbsp. l. coarse salt;
• spices to taste;
• fresh greens.

Cooking

1. Chop the cabbage thinner, grate the carrots on a fine grater.
2. Add salt, honey, vinegar, oil and spices to boiled water.
3. Put greens in the chosen container at the bottom, you can take only the stems. Mix cabbage and carrots, put on top, tamp.
4. Pour in hot marinade, wait until it cools. Cover with a lid and put in the refrigerator.

Serve with thinly sliced ​​pickled onions.

Watch the video! Pickled cabbage. 3 hours and done!!!

Sauerkraut in brine

It is better to choose elastic heads of cabbage so that the finished product crunches appetizingly. This recipe is definitely worth sharing with other housewives.

Ingredients:

• head of cabbage;
• carrot;
• 2 tbsp. l. salt;
• 2 tbsp. l. brown sugar;
• 125 ml. table vinegar;
• 300 ml. water;
• spices.

Cooking steps

1. The brine is being prepared. Spices, vinegar are mixed in water and brought to a boil. Leave to cool.
2. Cabbage and carrots are cut, placed in a bowl. Vegetables do not need to be crushed. Fill with brine.
3. Top with a plate and put the load. Leave for a few hours, then put in the refrigerator.

Everyone will love this quick recipe.

Watch the video! Crispy sauerkraut in brine

In contact with

Sauerkraut is the record holder for the content of ascorbic acid. This indispensable snack will complement any lunch or dinner. Tasty and healthy. What else to dream about? Instant sauerkraut is fermented in just a few hours.

With carrots, garlic, pickle. Exists . There is an option without salt and sugar or with beets. A selection of the most original just for you!

Instant sauerkraut in a day - a simple recipe in a saucepan

Making sauerkraut is easy. A simple quick-cooking recipe will come to the rescue. Minimum ingredients, maximum benefit.

Add your favorite spices to the recipe as desired. Dill or fennel seeds are suitable for a more spicy aroma and taste.

Ingredients:

• heads of white cabbage - 2 pcs.;
• carrots - 4 pcs.;
• 0.5-1 st. l. rock salt.

Step by step preparation:

1. Peel the carrots. Rinse it. Grind through a coarse grater. Don't want to work as a grater? Pass the carrots through the shredder. You will get approximately 350-400 grams of cutting.
2. Next, peel the cabbage. Rinse, remove the top unusable leaves. Cut the stalk. Carefully detach 10-12 leaves. Do you have large heads? Enough 8-6 large leaves. Cut the rest into pieces, pass through a shredder or a special vegetable cutter. You will get a mountain of thin delicate straws.
3. Directly on a table or a wide cutting board, combine shredded straws with carrots. Sprinkle with salt. Mix thoroughly. Remember with your hands. Squeeze a little in your palms. Slicing immediately gives juice. Knead for about 3-4 minutes.
4. Take a voluminous enamel pan. Line the bottom with whole white leaves. Put on a layer of cabbage. Press down with your fist to tamp. Lay out the slices in layers, tamp each time. Cover with whole sheets that remain.
5. Place an upside down plate on top. Put a jar of water (volume 2-3 liters). Leave the pan on the table for a day.
6. Remove the jar, plate. You will immediately see that a lot of juice has formed. Is there white foam on the surface? It's OK. Arm yourself with a long wooden stick. A wooden skewer or sushi stick is perfect. Hole through the cabbage in 7-8 places. So the gas will go away, and the salad will not turn sour.

You can already eat the salad, but for more taste and aroma, hold the slices under oppression for a couple of days. Cover with plate again. Put oppression - a jar of water. Leave for 2 days on the table in the kitchen. And after this time, the salad can be consumed.

Not sure what to do with crispy sauerkraut? Cut onions to it, season with vegetable oil (sunflower, olive, sesame or a mixture of different varieties), serve as an appetizer or side dish.

Do you want to cook sour cabbage soup? It's about time. After all, you already have cabbage harvesting.

Crispy and juicy cabbage without vinegar - recipe for a 3-liter jar

Recipe for one 3-liter jar for those who want to try fermenting cabbage. Cooking without vinegar. Like it, repeat the recipe again. You have a big family? You can cook a salad at least 10-12 large cans!

Products:

• cabbage - 4.5-5 kg;
• 2-3 medium-sized carrots;
• 2.5 tablespoons of rock salt;
• 2 spoons of granulated sugar.

How to cook step by step:

Clean vegetables. Rinse. Shred the cabbage. Chop the carrots through a grater.

Mix vegetables in one cup. Don't think. Place in a 3 liter jar. It is not necessary to tamp, just press a little.

Sprinkle sugar and salt on top.

Iodized salt for the recipe will not work. Take exclusively coarse grinding stone or Extra varieties.

Pour water on top. Suitable cold boiled, from the tap (without chlorine), spring. Do you have filtered water? Use her. Fill the jar not to the top, do not look. Pierce with a wooden stick. So the water will go down the cut.

Place the jar in a deep bowl or plate. As the vegetables ferment, the brine will begin to rise and flow out. Cover the neck of the jar loosely with a lid. Do you have clean gauze? Use it instead of a lid.

Leave the workpiece on the floor or table. It will take 2-3 days. During this time, periodically approach, pierce the salad with a wooden stick. So the snack will not be bitter.

Is the top layer of cabbage dried and not in brine? Pour from a cup.

All cabbage must be in brine. Put the finished snack in the basement or refrigerator for storage. In winter, you can cook delicious borscht or cabbage soup from such cabbage.

Delicious sauerkraut in chunks with beets in a jar (like my grandmother's)

Pelyustka cabbage, fermented in chunks with raw beets, is a delicious pink delicacy. Put it on the festive table in a salad bowl, you get a snack for the whole family for any occasion!

Ingredients:

• 2.5-2.7 kg of cabbage;
• 1 beet (about 150-170 gr.);
• liter of water;
• 1 st. l. coarse salt;
• 2 tbsp. l. sand.

Step by step preparation:

1. Wash the head. Remove bad leaves. Cut into large checkers - squares of about 4 cm.
2. Remove the thin skin from the beets. Cut the root vegetable into thin strips. Do you want slices? Feel free to cut!
3. The recipe is good because you can ferment in any dish - a cup, bucket, jar or barrel. In this case, it is a three-liter jar. Lay the cut in layers. Slightly push with a rolling pin, by hand.
4. Immerse salt and sugar in the brine water. Stir. Pour into vegetables. Cover with a lid, not tight. Put the jar in a cup. Vegetables will ferment for about a week. First, a couple of days at home in the heat. Then tightly close the lid, send to the basement. A week later, a pink crispy salad will be ready.

White cabbage of any variety is suitable for the recipe. Don't want to get a bitter salad? Occasionally pierce the cut with a wooden stick. The gas will leave, and the brine will be saturated with oxygen.

Sauerkraut for the winter in a bucket - a classic recipe for the right salting

The correct classic pickle for cabbage is prepared without vinegar, seasonings or other additives. Only vegetables and salt. Would you like to season with fresh cranberries? So do it! 100-120 grams of berries are enough for a bucket of lettuce.

Products:

• a bucket of shredded cabbage;
• 330-350 gr. carrots;
• 100 gr. rock salt.

How to cook step by step:

1. Chop the cabbage forks into thin strips. It should be a full bucket.
2. Slice the carrot thinly.
3. Toss vegetable slices with salt. How much salt per kg of vegetables you add will determine how salty the salad will be. Remember well with your hands. Don't forget to wash your hands and cut your nails. Knead until you get a lot of liquid - vegetable juice with brine.
4. Top the bucket with whole clean cabbage leaves. Your salad will not dry out on top. Leave on the floor for about 3-4 days. Twice a day, come up, pierce the cut with a thin rolling pin.

Instant hot salting with garlic and vegetable oil

Fermenting a vegetable salad in an instant is easy! The quick recipe is great for beginners. The recipe for a salad with vegetable oil and garlic is simply impossible to spoil!

Ingredients:

• forks - about 4.5-5 kg;
• carrots - 250-300 gr.;
• onion heads - 2 pcs.;
• 2-3 cloves of garlic;
• 2 liters of water;
• 4 tbsp. l. salt;
• sand - 2 tbsp. l.;
• vinegar essence - 2 tbsp. l.

Step by step preparation:

Grind the forks through the shredder. Chop the onions and carrots in the same way. It is permissible to push the garlic through a press. Do not want through the press? Finely chop your teeth.

Fold the cut into the basin. Move your hands, not much. Sort by banks.

Prepare hot brine. Boil water with salt and sugar. Add 70% vinegar essence. After 5-6 seconds of boiling, remove from heat.

Pour into banks. Pierce the slices with a stick or crush with a fork. Banks should be filled to the top with liquid.

Put the containers on the plates. Top with a thin lid. Quick cabbage will be ready in 12 hours.

Sauerkraut without salt and sugar, but with spices and water

There are recipes for super-healthy cabbage salad. Ferment vegetables without salt and sugar. But a lot of spices are added. The secret of cooking is shungite stone. It prevents vegetables from spoiling or losing vitamins.

Products:

• one head of cabbage - approximately 2.5 kg;
• 400 gr. carrots;
• cumin seeds - 0.5 tbsp. l.;
• the same amount of dill seeds;
• quarter st. l. seasonings for Korean carrots;
• dried parsley and dill - 0.5 tbsp. l.;
• shungite.

Cabbage contains many vitamins and minerals, which, when mixed with salt, disappear completely or partially.

A unique recipe, similar to the popular one from Vadim Zeland, will allow you to prepare delicious cabbage without vitamin loss. The salad is perfect for raw foodists.

Are you eating right or on a diet? Cabbage without salt and sugar is just for you!

Chop vegetables. Mix with spices. Pack into the bank. Lay the cabbage leaves on the bottom of the container. Top them with vegetable slices. Fill with water for as long as it takes.

Put oppression on top. Cover with a clean cotton cloth. Leave for 3 days in a warm place. Juice gone? Remove oppression.

After 2-3 days, instead of oppression, put a shungite stone. Cover with a lid. Let stand in the refrigerator for a week.

Shungite stone is a natural mineral of carbon composition. Widely used to purify water, preserve food from spoilage.

Crispy and delicious cabbage with apples for the winter

Crispy cabbage with apples is very tasty. The recipe is two in one. It turns out sauerkraut and pickled apples. Both are excellent appetizers for a hot dish of meat and poultry.

Ingredients:

• white cabbage - 2 kg;
• apples "Semerenko" - 1.5-2 kg;
• 2 tbsp. l. coarse salt;
• a couple of carrots;
• a couple of pinches of citric acid.

Cooking steps:

1. Peel the apples from the core in advance. Cut into quarters. Pour cold water with citric acid. Then drain the water.
2. Cut vegetables into thin strips. Mix with salt. Move your hands with all your strength. Did you get a lot of juice? Great.
3. Take a large enamel pan. Put about a third of the cabbage in it. Press well with your fists. Lay out half the apples. Then repeat the layers. The last layer should be cabbage.
4. Press down the food in the pot with your hands. Did you get enough juice? Add some brine. Make it based on a liter of water, a tablespoon of salt.
5. Place a plate in a saucepan. There is a load on her. Keep warm. After three days, transfer the slices to the banks. Seal with capron lids. Keep cool.

Do you have Semerenko apples? Take other fruits of the sweet and sour variety. For example, Antonovka.

Kimchi in Korean at home

Korean kimchi is made from white cabbage. Easy to prepare - at home. The recipe will require a lot of spices, choose them to your taste. Love nutmeg? Add a couple pinches.