Instant sauerkraut - 12 recipes at home. By popular demand

Many housewives make all kinds of preparations for the winter. And how to do without sauerkraut? After all, it is not only incredibly useful, but also delicious. There are many recipes for its preparation, but still the question arises every time: “How to ferment cabbage?” In our article we will give the best recipes.

Which recipe to choose?

Perhaps one of the universal preparations is sauerkraut. Recipes for a 3-liter jar are the most popular, since it is most convenient to ferment in such dishes.

Currently, there are a lot of recipes, but among them you need to choose the one you like the most. After all, every housewife dreams that as a result of her labors, the most delicious sauerkraut will turn out. Recipes for a 3-liter jar allow you to cook such a quantity of the workpiece that it is enough for a small family. Now it is no longer customary to make sour barrels or buckets, as our grandmothers did. Modern housewives prefer to make another portion of fresh cabbage than to store it in the pantry. Moreover, there are no conditions for this in the apartment.

Of course, the classic sauerkraut is the most common, but there are many other options for its preparation. Let's take a closer look at some of them.

Classic recipe in brine

How to cook sauerkraut properly? Recipes for a 3-liter jar allow you to accurately maintain all proportions. So, to prepare the classic version, we need:

1. Two kilograms of cabbage.
2. Several medium sized carrots.
3. Water - 1.5 liters.
4. Two spoons of salt.
5. Black pepper (peas).
6. Sugar - 1.5 tablespoons.

The cabbage is finely chopped, and the carrots are peeled and grated. Mix the chopped vegetables and transfer to a three-liter jar. Now you need to prepare the brine. To do this, mix sugar and salt, add black pepper. If you wish, you can add some more spices. Pour the resulting mixture with warm water and stir until the components are completely dissolved. Pour the finished brine into a three-liter jar. We tie the neck with a piece of gauze folded several times. Plain sauerkraut takes two to three days to cook. During this time, it is advisable to open the jar several times and try to mix its contents. This will allow the formed gases to escape. If this is not done in time, the cabbage may simply turn rotten. When using this recipe, the workpiece is soft with a slight sourness.

Traditional option

When thinking about how to make sauerkraut, it is worth remembering that it can be cooked without using brine. At the same time, the result obtained is no worse than when using the first recipe. However, the taste will be different. Which option you prefer depends on your preferences.

Ingredients:

1. Two kilograms of cabbage.
2. Five tablespoons (tablespoons) of salt.
3. Several carrots.

Finely chop the cabbage, and peel and grate the carrots. The crushed components are thoroughly mixed and transferred to the basin. After adding salt, we begin to knead the products with our hands or with a mortar. As soon as the first juice appears, it is necessary to shift the vegetables into a three-liter jar. Due to the fact that we thoroughly crushed the cabbage and carrots, we will get far from a full jar. To make the cabbage tasty and fragrant, you can add your favorite spices. We cover the jar with gauze and wait a couple of days. For several days, it is necessary to mix the ingredients, relieving them of gases. Only in this case will you get delicious sauerkraut. The recipes for a 3-liter jar given in our article allow you to accurately maintain proportions for the best result. Cabbage cooked in this way is crispy and does not give off sourness.

Sauerkraut with sugar and salt

How to cook sauerkraut with sugar and salt. The recipe is quite simple. For cooking we need:

1. Big head of cabbage.
2. Salt and spices to taste.
3. Tablespoon of sugar.
4. Several medium carrots.

For cooking, we need a large bowl. Cabbage should be shredded into very thin strips. Then add sugar, salt and knead it thoroughly with your hands. We rub the carrots and send it to the bowl. Mix the ingredients and add dry dill, cumin. Then we shift the products into a three-liter jar and tamp strongly.

Then we close the container with a nylon lid and send it to a warm place for three days. Place a plate under the jar. For three days, it is necessary to pierce the cabbage with a wooden splinter, freeing it from gases. After the specified time, the jar can be removed to a cool place for storage, for example, in the basement.

Cabbage with honey

When wondering how to make sauerkraut, do not neglect the original recipes. Very tasty and at the same time useful preparation is obtained by using honey. The resulting brine can even be drunk by people suffering from gastritis.

For cooking, take:

1. Two kilograms of cabbage.
2. Liter of water.
3. One carrot.
4. Honey - 2.5 tablespoons (tablespoons).
5. Bay leaf - 2 pcs.
6. Fragrant pepper.

Thinly chop the cabbage, and chop the carrots on a Korean grater. Mix vegetables and lightly crush with your hands. Now you can transfer them to a three-liter jar and carefully tamp. Next, prepare the marinade. Add salt and honey to hot water, let the solution cool slightly and pour it into a bowl with cabbage. We put the jar in a deep plate, because during the fermentation process, excess liquid will overflow over the edges of the vessel. We leave the jar for several days warm in the kitchen, not forgetting to pierce the cabbage daily with a sharp knife (to remove gases). After a day, the workpiece can be removed in the refrigerator.

Spicy cabbage with honey

Delicious sauerkraut is obtained by using additional spices or products. If you like spices, you can cook a spicy preparation with the addition of honey. Before sauerkraut, you need to prepare the brine. To do this, add one and a half tablespoons of salt and the same amount of honey to a liter of hot water. In addition, we fall asleep ½ teaspoon of dill seeds, cumin and anise. Stir the ingredients until completely dissolved and let the solution cool slightly. In the meantime, let's prepare the vegetables. We chop cabbage (two-kilogram head) and a few medium carrots. We crush the chopped vegetables with our hands and transfer them to a jar.

After that, you can pour the cabbage with marinade. We leave the jar for one day in the kitchen. After 24 hours, the workpiece is ready. The recipe for quick sauerkraut allows you to get the finished product in a day. Now the snack can be put in the refrigerator and used as needed. This recipe allows you to add mountain ash, grapes or green apples, cranberries for a variety of flavors.

Country style sauerkraut

Delicious sauerkraut is obtained using an old village recipe.

Ingredients:

1. Large cabbage for two or three kilograms.
2. Cold water - 700 ml.
3. One carrot.
4. Tablespoon of honey.
5. Salt to taste.
6. Fragrant pepper.
7. Bay leaf.

We chop the cabbage, and chop the carrots on a grater (you can use a grater for Korean carrots). We put the prepared vegetables in a saucepan or bowl, add salt, bay leaf, pepper and mix the ingredients with our hands. Next, we shift the cabbage into a three-liter jar, carefully tamp it down and fill it with cold water. It must be left to ferment for two days in a warm place. After the specified time, the entire brine is drained.

The cabbage is transferred to a bowl and allowed to drain, you can squeeze it out a little before that to remove the liquid. We put the workpiece in a three-liter jar, and add honey to the brine. The mixture must be stirred until the honey is completely dissolved. After that, pour the cabbage with the marinade and leave it warm for another day. After 24 hours, the jar can be put in the refrigerator or other cool place. After three days, the dish can be served on the table.

Express recipe

If you are planning a holiday or a feast, then crispy cabbage can be the perfect snack. Yes, but the trouble is, you won’t get a ready-made dish quickly. It will take several days to ferment.

In such cases, a quick sauerkraut recipe helps a lot. It is very simple, and the result will certainly please you.

Ingredients:

1. Large head of cabbage (2.5-3 kg).
2. Two carrots.
3. Two tablespoons of salt.

To prepare the marinade:

1. Glass of water.
2. Sugar - 100 g.
3. Sunflower oil - ½ cup.
4. Vinegar - ½ cup.
5. 10 black peppercorns.
6. Bay leaf - 10 pcs.

Shred the cabbage and chop the carrots. Then, in a deep bowl, crush the workpiece with the addition of salt until the juice appears. In a small saucepan, prepare the marinade. To do this, mix all these ingredients and bring them to a boil. Pour hot mixture over vegetables and let cool slightly.

After that, we carefully tamp the cabbage, cover it with a plate on top, placing oppression on it (it can be a half-liter jar of water). We send the jar to the refrigerator, in a day your snack is ready. Cabbage cooked according to this recipe is incredibly tasty. But it is not recommended to use it for people who are contraindicated in acetic acid.

Cabbage with beets: ingredients

Bright and tasty sauerkraut with beetroot claims to be a table decoration. An amazingly quick recipe will help busy housewives prepare a good snack in a minimum amount of time.

Ingredients:

1. Cabbage - 5 kg.
2. Beets - 2 pcs.
3. Garlic - 2 heads.
4. Hot pepper - 2 pcs.

For brine (based on three liters of water):

1. Sugar - 110 g.
2. Salt - 2 tbsp. l.
3. Bay leaf - 5 pcs.
4. Allspice - 10 pcs.
5. 1/3 cup vinegar.

Recipe for sauerkraut with beets

Cut the peeled pepper and garlic. Cut raw beets into thin strips. Cut the cabbage into squares (for example, 3 by 3 centimeters in size). We put all the ingredients in layers in any dish: cabbage, pepper with garlic, beets and repeat the layers. Next, prepare the brine.

Add sugar and salt to boiling water, let the solution cool, and only then pour in acetic acid. Pour the solution over the vegetables so that it completely covers the workpiece. We put oppression on top, otherwise the cabbage will start to float. After four days, the snack is ready. The beautiful color attracts housewives the very next day, but it is believed that the dish will acquire the full aroma and taste on the fourth day.

cooking secrets

Crispy sauerkraut is the dream of every housewife. Despite the fact that everyone uses the same recipes, in some incomprehensible way the result is different. What is the reason? Probably, every housewife has her own little secrets that she does not reveal to anyone.

As you know, sauerkraut is a traditional Russian dish. Previously, cabbage was harvested in huge quantities so that it would be enough for a large family until the spring. At present, we do not need so many blanks. A small amount is enough for modern housewives. After all, you can always cook a fresh portion. For this reason, all recipes are designed to use three-liter jars. Such dishes are very convenient and do not take up much space in the refrigerator.

Despite the changed realities, you can still use old grandmother's tricks when cooking. It has long been believed that housewives should ferment cabbage only on "women's" days - Saturday and Wednesday (Wednesday was considered the best day). If a man takes up the preparation, then you need to start the business only on the "men's" day.

Crispy sauerkraut is obtained if you buy white heads, without dry leaves. Well, when the stump cracked a little. This speaks of the juiciness of the cabbage.

The workpiece is considered ready when the brine becomes transparent. After that, sauerkraut must be removed in a cool place. For cooking, you can use oppression, but it should not be metal. Also, pay attention to the liquid level in the jar. If the top layer of cabbage is not covered with brine, it can disappear and ruin the entire workpiece.

How much salt should be put in?

Very often, novice housewives have a number of questions regarding how sauerkraut is prepared. How much salt per kg of cabbage should be put, for example? It all depends on the recipe. As a rule, the proportions for cooking are designed for a three-liter jar, which holds from 2 to 2.5 kilograms of cabbage. This means that there is less than a tablespoon of salt per kilogram of vegetables. Experienced experts recommend not to get involved in it. Over time, you will determine your taste preferences empirically.

Instead of an afterword

In general, it is worth noting that sauerkraut is a dish that even the most inexperienced housewives can take on. To prepare it, you do not need colossal knowledge and skills. And observing the exact proportions will allow you to get a good result.

A large WHITE head of cabbage is taken. Young green cabbage is no good! Shredded thinly with long strips. The smaller, the better. We don’t chop the stalk =) Many housewives have special shredders, but I cut with a sharp Japanese knife on a cutting board. We put all this in a bowl or pan. Then there we also three a couple of juicy carrots on a coarse grater, and mix with our hands, slightly pressing.

We take a three-liter glass jar - I thought for a long time where to dig it up and ... I bought Apple Juice "Tikhvinsky" in Lenta for 89 rubles, which, moreover, turned out to be tastier than analogues from cardboard bags. Partially drank the juice with the family, partly poured it into a smaller container. I washed the jar, dried it thoroughly inside. Now you can lay our cabbage-carrot mixture in it. We lay it as tightly as possible, constantly tamping in the process of laying. I used the most primitive mashed potatoes for this. The final idea is to have a minimum of air and a maximum of cabbage in the jar. I deviated from the classics, and added raw beets, grated on a coarse grater, to the mixture.

Time to prepare the brine. Attention, the recipe is very complicated! We take 1 liter of cold filtered water, and dissolve in it 2 tbsp. l. coarse salt and 3 tbsp. l. Sahara. In no case do not take newfangled perversion salts (iodized and low sodium). Avoid also salt, which contains an anti-caking agent (not by the night will be remembered!). Slowly pour the brine into a three-liter jar. If you stuff the jar tightly, then the brine will seep slowly, and rightly so. The liquid should rise to the edge of the jar. If it is not enough, pour more filtered water into a glass, sprinkle a teaspoon of salt, stir and fill the jar to the top! Voila! Now we put a three-liter jar in some bowl or plate with high edges, and place it solemnly in the kitchen or in another warm place for several days. Do not put on drafts and window sills!

Next is the most important! The next day or even earlier, the cabbage will begin to ferment. “Air” bubbles will form in the jar, and the brine will begin to pour out of the jar (remember we put the jar in the bowl?). Your task is to pierce the cabbage, releasing the air from the jar, and pour back the escaped brine. It is convenient to pierce with a knitting needle, I don’t have one and I sharpened the tip of a bamboo Chinese stick from a sushi bar with a knife. Try to pierce the cabbage mass to the very bottom, enjoying the rapid release of bubbles to the surface! =) Without fanaticism! Do this as often as possible.

The fermentation process will take 3-4 days, and keep in mind - this is accompanied by a characteristic smell =) As soon as the air in the jar stops forming, the cabbage is ready! That is, you poke with a knitting needle, but there are no bubbles. I recommend shifting the delicacy into smaller jars, close the lid and put it in the refrigerator. The brine remains with the cabbage, do not pour out! After cooling, put in a salad bowl, add thinly sliced ​​onion, fragrant, yellow sunflower oil and generously sprinkle with black pepper from the mill ... a fork in one hand, a piece of Borodino bread in the other and ... HOW DELICIOUS IT IS!!!
By the way, sauerkraut contains a huge amount of vitamins and minerals. Personally, my grandmother was saved in 1943 from hepatitis ONLY thanks to sauerkraut! And in Rus', all winter it replaced any complex of multivitamins =) Bon appetit to you and be healthy!
P.S. And another interesting moment! For people suffering from gastritis and high acidity, fresh cabbage is contraindicated. But sauerkraut goes without problems in any quantities =) Checked personally! An exception is buying cabbage from grandmothers or in supermarkets. In order not to wait 3-4 days, vinegar essence is added to the brine, and this is already - "Hello, heartburn!" =)

Sauerkraut - at the mere mention of it, you will surely salivate. Well, who doesn't love juicy, crispy, snow-white cabbage with fragrant sunflower oil and green onion? Good as an appetizer, excellent with boiled potatoes and for stuffing a pie. In general, sauerkraut for the winter is the preparation that most housewives make. Moreover, today it is not at all necessary to salt it in huge barrels. It is enough to have a three-liter jar and a good recipe at hand.

Sauerkraut - a classic recipe

Nowadays, by making an inquiry on the Internet, how to pickle cabbage, you will receive a million tips on slicing, salting, adding all sorts of ingredients down to vinegar and Korean gadgets. All this, most likely, will have little to do with real sauerkraut - the one that is obtained only as a result of lactic acid fermentation, or pickling. Everything else related to vinegar is not sauerkraut, although common and popular. How to make cabbage in Korean, we will tell below. But true Russian cabbage is made without the addition of vinegar - this is the law!

So, what is sauerkraut - a classic recipe.

Of course, you can ferment cabbage at any time of the year, it is always on sale. But mass pickling in Rus' always began in late autumn, when the harvesting of this late vegetable was completed, and white cabbage (which is exactly what we are talking about) gained the necessary sweetness, juiciness, amazing elasticity of huge white-sided heads of cabbage.

For cabbage to be good, do not take unripe and small heads of cabbage. The larger the head of cabbage, the more ripe and juicy it is.

We make the calculation from the presence of 10 kg of cabbage (you can reduce the rate by half or three times in proportion to all ingredients).

So, let's prepare:

• 10 kg of cabbage;
• 200 g coarse salt;
• half a kilo of carrots

Important! Shredding cabbage for the winter in the villages was not just a tradition, but a kind of ritual. Thrifty housewives had for this need a special shredding board with a slotted blade in the middle, on which mountains of cabbage were shredded rather quickly. Setting the blade meant a lot: if you chop very thinly, then the cabbage will be beautiful, juicy, presentable. It is sold in markets where long-term storage is not an issue. But if you plan to store the product for a longer time, then you should not chop it too thinly - it will quickly oxidize. And excessively thick strips are also not good - rammed wide-cut cabbage will not salt well. Ideal - 3 mm wide or a little more.

Progress:

1. Remove the top green and damaged leaves from the heads.
2. We cut into 4 parts, cutting out the stalk, it is not needed.
3. The cutting is done strictly across the growth of the leaves, put the quarter on its side.
4. We clean the carrots, rub on the largest grater (not Korean, but ordinary).
5. On a large table, alternately lay out a layer of cabbage, sprinkle with carrots and sprinkle with coarse salt. Important! It is better to do this on the table and with the entire volume of products at once. In this case, salt and carrots will be distributed evenly. In addition, on the table it is convenient to mix and grind the cabbage with your hands so that it gives juice more quickly. Don't be afraid to mash it up, with the right preparation, you'll still have crispy cabbage.
6. Put a little grated cabbage in a 12-liter bucket. You can take a 10-liter, but juice can pour out of it during fermentation. To fit everything, we tamp the cabbage, introducing each new layer.
7. On top of the cabbage we put a plate or a flat lid upside down and put oppression on it. Previously, a large stone was oppression, today you can pour a three-liter jar with water.
8. Let stand for five days in a warm place until fermentation occurs.

About fermentation. First, the cabbage quickly gives juice and shrinks. The juice is light, transparent, but after three days it becomes cloudy - this is fermentation with the release of gas bubbles. Many do not like cabbage for a specific flavor. But there will be no unpleasant smell if you let it "breathe" during the fermentation process. To do this, as soon as the juice has become cloudy, on the third or fourth day, the cabbage is taken out to a cool place. For example, to the balcony, where they remove the load from the bucket and carefully pierce the layers to the bottom with a wooden stick or a long handle of a wooden spoon. The meaning of such manipulations is to release carbon dioxide, start air to activate fermentation in the lowest cabbage layers.

After the end of the fermentation (7-8 days), the cabbage is transferred to the cellar or stored in the refrigerator so as not to oxidize. If there is no cellar, then the dosage of products is proportionally reduced and made for the refrigerator based on a smaller volume.

Recipe with apples

In principle, all additional goodies can be put already in the finished cabbage - for example, dill seed, cumin. But many people love cabbage with apples. Once upon a time, the famous Antonovka was added to whole cabbage, and the apples turned out to be vigorous, sweet and sour, crunchy from cabbage. Now we do not allow ourselves such luxury - for the same reason of the lack of a cellar. But if you decide to make cabbage in a three-liter jar according to the above recipe, then why not shift a couple of layers with chopped slices of peeled fresh apples? It will be wonderful!

Cabbage, sauerkraut

Choose the tightest heads and the whitest ones. The vegetable must be of a late variety. Cut them into quarters or, if medium-sized cabbage, halves. They are placed in a barrel or bucket, lining the bottom with green leaves taken from heads of cabbage. The same leaves are placed on top.

A linen napkin is laid out on top of the cabbage, a load is placed on it, after which everything needs to be poured with brine.

Brine - for a 10-liter bucket of water 400 g of coarse rock salt.

If there is a barrel, then you can ferment both lump and shredded cabbage at the same time. To do this, take 10 kg of cabbage, 300 g of carrots, 200 g of salt. First, shredded cabbage is laid in a layer of about 30 cm, then a layer of quarters of heads of cabbage is laid, cut again and so on until the barrel is full. It is important to mix shredded cabbage with grated carrots before laying and grind with the entire volume of salt.

How to ferment cabbage in 3 liter jars?

Sauerkraut in a jar is also good.

The principle of preparation is the same, the recipe is as follows:

• 1 kg of chopped cabbage (usually 2-2.3 kg of cabbage is placed in a jar, respectively, count other components as well);
• 100 g grated carrots:
• 20 g salt.

Put the carrots and cabbage in a large dish, mix with salt, grind with your hands until juice is formed. Put a layer of cabbage into a clean and dried jar, compacting a little so that the juice rises to the top. The juice will remain in the cup, but you need to save it so that you can add it to the jar later. Place a plate or cup under the jar to collect the juice, which will boil during the fermentation process and flow over the edge. This juice will also come in handy.

Important: In order for the juice to flow freely, close the jar with a lid with holes.

Keep the cabbage in the room for a couple of days, at this time periodically pierce the contents of the jar with a stick so that the juice freely penetrates into all cavities of the workpiece. If necessary, add juice to the brim. We keep the cabbage in the room for two more days, piercing it with a stick, after which the cabbage can be taken out into the cold, having previously been crushed inside. To do this, you can take a soft nylon cover and, folding it in half, put it in the neck and straighten it. So the cabbage will always be under the juice and last longer.

Crispy and juicy sauerkraut

To make cabbage 100% juicy, you can make it with brine. The brine consists of salt (2 tablespoons), sugar (2 tablespoons), one and a half liters of boiled water. Mix shredded cabbage with carrots, arrange in jars, lightly tamping, and pour in brine (usually 1.2-1.5 liters per jar). You can put bay leaves, peas of allspice and black pepper between the layers of cabbage. Leave in a warm place. After a couple of days, fermentation will pass, and the cabbage will be ready.

With beets, quick starter

It will not be possible to cook sauerkraut very quickly, unless vinegar is added to it. But since we are making a real pickled preparation, then we will have to wait three days.

And you can make cabbage with beets like this:

• head of shredded cabbage;
• 1 beet of medium size;
• 1 carrot;
• 4 cloves of garlic;
• spices (peppercorns, bay leaf);
• 1.5 st. l. Sahara;
• 2.5 st. l. salt;
• 200 ml of water.

Cooking:

1. From water, sugar, half the norm of salt, prepare a brine, boil.
2. We chop cabbage, carrots, beets, sprinkle with half the norm of salt and mix, rubbing to get juice. Add spices and chopped garlic.
3. We ram into jars and fill with cooled brine. We keep for three days, periodically piercing the cabbage.

Korean style for the winter

In Korean - this is with marinade:

1. We cut one head of cabbage into a square, sprinkle with straws from two beet roots (medium-sized beets, chopped on a special grater for Korean salads).
2. Add chopped onions (1 pc.) And 5 cloves of garlic, passed through a press.
3. We mix everything and put it in a saucepan or jar.
4. We prepare the marinade: for a liter of water we take half a glass of sugar and vegetable oil, a couple of tbsp. tablespoons of salt, bay leaf and peppercorns, bitter and allspice. Boil, pour in 40 ml of table vinegar and pour vegetables with this brine. After 7 hours, the cabbage is ready. You can store it in the refrigerator.

Quick recipe in 2 hours

Quickly, almost instantly, you can pickle cabbage if you need to be in time for dinner or guests are on the doorstep. Of course, there will not do without vinegar. We take a large head of cabbage and two large carrots. Finely chop everything and mix.

For marinade in a liter of water, dilute a couple of tablespoons of salt, a glass of granulated sugar, boil. Then add half a glass of vegetable oil and 70 ml of table vinegar. Boil for another five minutes, taste. If the marinade is delicious, feel free to pour cabbage. Not even a couple of hours will pass when cabbage can be tasted. Of course, it will not be quite sour, but it will definitely be tasty.

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

Classic instant sauerkraut

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

You will need:

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

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

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

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

No added vinegar

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

You will need:

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

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

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

Recipe with apples

You will need:

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

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

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

Kvasim in 3 liter jars

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

You will need:

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

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

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

With beets

You will need:

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

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

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

Cabbage, sauerkraut

You will need:

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

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

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

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

Recipe in 2 hours

You will need:

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

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

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

Crispy and juicy cabbage

You will need:

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

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

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

With bell pepper and grapes

You will need:

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

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

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

in Armenian

You will need:

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

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

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

Spicy recipe

You will need:

• cabbage - 1.5 kg;
• hot pepper - 1 pc.;
• carrots - 1 pc.;
• garlic - 3 cloves;
• horseradish root - 30 g;
• salt - 3 tbsp. spoons;
• sugar - 2.5 tbsp. spoons.

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

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

You will need:

• cabbage - 1.5 kg;
• carrots - 4 pcs.;
• garlic - 5 cloves;
• salt - 2 tbsp. spoons;
• sugar - 1.5 tbsp. spoons.

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

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