Instant sauerkraut in a jar. Sauerkraut in large pieces and with garlic

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 pieces. 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.

If you didn’t have time to ferment a barrel of cabbage for the winter, it doesn’t matter! We will tell you about different ways to quickly cook sauerkraut. The first recipe for instant sauerkraut -. Having prepared cabbage according to this recipe, which I received from my mother, you will be able to try very tasty crispy cabbage the very next day. The recipe is so successful that in our house they eat a whole saucepan in a couple of days. If you want instant sauerkraut to taste as close as possible to classic, which usually takes a lot of time, then try it, so you still have to wait. But not a month, but only two or three days.

Instant sauerkraut with vinegar

If there is a feast tomorrow, then instant sauerkraut with vinegar is just perfect as a snack. The marinade is very tasty and very simple. Cabbage turns out juicy, crispy, sweet.

Ingredients:

• head of cabbage about 2.5 kg,
• 2 large carrots
• 2 tbsp. small tablespoons of salt

• glass of water,
• half a glass of vegetable oil,
• half a glass of vinegar
• half a glass of sugar
• ten black peppercorns
• four leaves of lavrushka.

Cooking instant sauerkraut

We chop the cabbage, three carrots on a coarse grater, mix with salt and rub with our hands to separate the juice. For the marinade, combine all ingredients in a small saucepan and bring to a boil. Then pour cabbage with hot marinade. When it cools down, we tamp it down properly, put a saucer or a small plate on top, which is smaller in diameter than a saucepan or a bowl of cabbage, put a load on top - I usually put a half-liter jar of water. All. We clean in the refrigerator After a day you can eat. This Instant Sauerkraut Recipe is Amazingly Delicious! Crispy, sweet and sour, cheerful orange hue, with a delicate aroma of spices. You can eat it just like that, or you can make simple salads. At the same time, you don’t need to season the cabbage with anything - there is enough vegetable oil in it.

Instant sauerkraut recipe without vinegar

It will take 2-3 days to prepare quick sauerkraut using this method. To speed up the fermentation process, a very simple method is used ...

Ingredients:

• 1 medium head of cabbage (only mature cabbage can be used, young cabbage is not suitable)
• 3 carrots

• 800 ml of water
• 1 st. a spoonful of rock salt
• 1 st. l. Sahara.

How to quickly cook sauerkraut

Finely chop the cabbage. Carrots also need to be cut into strips, and not grated. Then just mix cabbage with carrots and put in a glass jar as tightly as possible. For the brine, boil water, stir salt and sugar in it until completely dissolved and pour the cabbage. To prevent the jar from bursting, pour boiling water slowly or onto a tablespoon. Remember the main point: the brine should completely cover the cabbage. If you have more cabbage, then make a second portion of the brine.

A jar of cabbage should be placed in a bowl or a deep plate so that the brine does not accidentally leak onto the table during the fermentation process. Leave cabbage at room temperature. The next day, it will already begin to ferment - gas bubbles will appear on the surface. This gas must be "squeezed out" - from time to time to crush the cabbage with a fork. Press hard enough and not lazily until the bubbles stop coming out. It is thanks to this “squeezing” that the fermentation process is accelerated. After about a couple of days, gas formation will stop. Then we put a jar of sauerkraut in the refrigerator, and the next day you can eat it. :)

Options for simple and healthy salads with instant sauerkraut

Such cabbage goes very well with white onions and finely chopped greens - it is not as sharp in taste as usual, and is quite affordable. I also like a simple salad, when a finely chopped apple is added to instant sauerkraut. Delicious! I tried this cabbage with onions and cranberries - I also liked it. Other unusual salads can be prepared from sauerkraut. But not only! .

What can be served with such sauerkraut

We often serve such cabbage as part of a complex side dish for grilled sausages, fried chicken. Sauerkraut goes very well with fish. It turns out such a somewhat unexpected taste. Will appeal to those who like to water the fish with lemon juice. And, of course, the most delicious is sauerkraut with mashed potatoes. And nothing more.

Sauerkraut is not only tasty and inexpensive, but also very healthy. Every housewife tries to prepare such a healthy snack. Not one feast is complete without this fragrant dish. We offer you very tasty recipes for crispy homemade instant sauerkraut in a jar, which are simple and convenient, and the dish turns out just delicious!

You can also cook sour cabbage soup from cabbage, stew with meat, serve as a salad with vegetable oil and green onions to roast pork, fry and use as a filling for pies.

Delicious homemade instant sauerkraut recipe in a jar

It is not necessary to ferment cabbage for a week; you can cook a snack in one or two days. It turns out crispy, fragrant and incredibly tasty.

For cooking you will need:

• one head of cabbage weighing approximately three kilograms, or several smaller heads;
• two apples of sweet and sour varieties;
• one and a half teaspoons of salt;
• a tablespoon of sugar.

Cooking steps:

1. Chop the head into thin strips.
2. Peel apples and seeds.
3. Cut into slices.
4. Grate carrots on a coarse grater.
5. Add salt and sugar to chopped cabbage.
6. It is good to mash with your hands until the mass releases juice.
7. Add carrots and apples.
8. Mix well.
9. Pack the vegetables tightly into a 3 liter jar.
10. Leave in a warm place for two days.

Be sure to pierce the mass so that the gas that forms during fermentation comes out. Then put the jar in a cool place - in refrigerators or in the basement.

hot pickle recipe

For homemade sauerkraut according to this very tasty instant recipe in a jar, you need to prepare the following products:

• cabbage - a head of cabbage weighing approximately 2.5 kilograms;
• two carrots;
• a few peas of allspice;
• two or three laurel leaves.

• water - 800 ml;
• one tablespoon of sugar and salt.

Cooking like this:

• peel the carrots and cut into thin sticks;
• boil water, add sugar and salt;
• mix chopped vegetables;
• add allspice and bay leaf;
• put in a jar (no need to tamp strongly);
• very slowly pour hot marinade;
• so that the jar does not burst, you can pour in the marinade with a tablespoon;
• put a deep plate under the jar;
• leave it on the kitchen table.

The next day, gas bubbles form in the jar. To get rid of them, you need to pierce the cabbage with a fork or wooden stick several times a day. After two days, gas bubbles will cease to form, and the jar can be removed to the balcony. Serve the next day.

Recipe with hot pepper and horseradish "Rustic"

The recipe is given for a large number of cans - 3-4 three-liter, but you can reduce the amount of products by half. To prepare this recipe, you need to prepare:

• heads of cabbage - eight kilograms;
• 100 grams of greens, horseradish, garlic;
• 300 grams of beets;
• one medium sized hot pepper

• water - four liters;
• 200 grams of salt and granulated sugar.

Cooking steps:

1. Cabbage cut into medium-sized squares.
2. Chop the beets into thin slices.
3. Grind the garlic, chili pepper and horseradish.
4. Mix all ingredients.
5. Put in jars (no need to pack tightly).
6. Prepare the brine: add salt and sugar to hot water, stir until completely dissolved.
7. Pour warm brine over vegetables.
8. Put for two or three days in a warm place.

Then move the jar to the balcony or lower it into the cellar.

Cabbage must be stored in a cool place at a temperature not lower than +1C. If the temperature is below zero, then the structure of vegetables will collapse and the cabbage will become soft and tasteless.

For fermentation it is necessary to use only rock salt. Iodized salt will make cabbage soft and tasteless.

If you pour hot marinade over cabbage, there is a chance that the jar will crack. To prevent this from happening, the jar must be sterilized.

Crispy Sauerkraut: Instant Recipe

This is a dish that can be prepared at any time of the year. You can use it for cooking first courses, for filling pies, and also as an independent dish, if stewed with beef or chicken. Salads prepared on the basis of sauerkraut contain many useful substances and trace elements.

You can make crispy sauerkraut according to an instant recipe in a few hours (if you use vinegar in the marinade), or in a few days (natural fermentation process). Whichever pickling method you choose, the appetizer turns out to be very tasty, crispy and fragrant.

And most importantly, the cooking process is very simple - chop a head of cabbage, chop other vegetables, add spices and be patient. And in a few days (hours) you will receive a healthy, vitamin and light snack containing a minimum amount of calories.

A simple recipe for crispy sauerkraut with cranberries in three days

This is a simple yet delicious quick recipe for crispy homemade sauerkraut with cranberries:

• head of cabbage weighing two kilograms;
• two medium-sized carrots;
• cranberries - 100 grams.

• a liter of hot boiled water;
• a tablespoon of sugar;
• a tablespoon of salt;
• caraway;
• three or four bay leaves;
• black peppercorns.

Cooking:

• chop the head of cabbage into thin strips;
• cut carrots into cubes or chop with a coarse grater;
• dissolve salt and sugar in hot water;
• mix chopped vegetables in a large bowl;
• put in a jar in layers;
• put bay leaf, cumin and pepper between the layers;
• lightly tamp with a wooden rocking chair;
• put a handful of cranberries on top;
• pour warm marinade;
• leave in the kitchen for two or three days;
• every day, pierce cabbage with a fork to release the resulting gas;
• three days later put in a cool place.

Serve with vegetable oil and finely chopped herbs.

Instant sauerkraut in brine

Do you want your family members to be healthy and not catch cold in winter?

Prepare them a wonderful dish rich in nutrients and trace elements - instant sauerkraut in brine. A crunchy, fragrant and very healthy snack should be consumed almost every day, especially in winter, when the body does not receive enough vitamins.

You can cook sauerkraut in various ways and according to various recipes. According to the traditional recipe (dry fermentation), the appetizer should be fermented for at least a week. And if you want to pamper yourself with homemade pies with cabbage, but there is no cabbage? You can buy a snack in the store, but most often there it is oversalted and acidified. Therefore, make your own crunchy and flavorful kale using quick fermentation recipes that will allow you to bake pies in just a few hours.

Instant sauerkraut with carrots in brine without vinegar

Despite the fact that fermentation does not take place traditionally, but with the use of vinegar, the appetizer turns out to be just delicious!

Products:

• a head of cabbage weighing two and a half kilograms or several smaller heads of cabbage;
• one large carrot;
• two tablespoons of sugar and so much salt.

Cooking:

• chop heads of cabbage and carrots into thin strips;
• mix with salt and rub lightly with your hands;
• put in dense layers in a jar or pan;
• dilute salt in warm water (liter);
• pour brine;
• leave in the kitchen for a day or two;
• during this time, pierce the mass several times with a sharp knife or wooden stick to release carbon dioxide;
• after two days, drain the brine, heat slightly and dissolve sugar in it;
• cool and pour cabbage;
• keep warm for 8-10 hours;
• close with a nylon lid and put in the refrigerator or on the balcony.

Instant Sauerkraut Recipe in Vinegar Brine

Guests are on the doorstep, and you don't have enough salads and snacks on the table? Don't despair, cook sauerkraut in brine with instant vinegar in just a few hours. To do this, you need to prepare the following products:

• a head of cabbage weighing one and a half kilograms;
• half a head of garlic;
• medium sized carrots;
• black peppercorns and allspice - to taste;
• a few leaves of laurel;
• 900 ml of water;
• half a glass of olive oil;
• a tablespoon of salt and the same amount of sugar;
• a bunch of fresh dill.

We prepare as follows:

• vegetables - cabbage, carrots and garlic - cut into strips;
• chop greens;
• put in a deep bowl, mix;
• prepare a brine: dissolve salt, sugar in hot water;
• add spices;
• pour hot brine over vegetables;
• cover with a flat dish, put a load (cobblestone or a jar of water);
• after three to five hours, the snack can already be served on the table;
• Put the rest of the mass in jars and hide in the refrigerator.

Do you want cabbage to have a rich taste and aroma? Add one green apple, cut into thin slices, a handful of cranberries, or one bell pepper, cut into strips, to the vegetables.

Remember!

The shelf life of instant cabbage is no more than two weeks in a cool place.

Sauerkraut with Vinegar: A Quick Recipe

Crispy sauerkraut according to an instant recipe in a jar is prepared very simply, and after a couple of hours you can treat your loved ones with a vitamin and healthy snack.

Instant sauerkraut crispy with garlic

For cooking, you need to prepare the following products:

• cabbage - one kilogram;
• three to four cloves of garlic;
• two large carrots.

For filling:

• 500 ml of water;
• half a glass of vegetable oil;
• three tablespoons of granulated sugar;
• a tablespoon of salt;
• ten tablespoons of vinegar.

Cooking like this:

• chop vegetables into thin strips;
• skip the garlic through the press;
• put the prepared ingredients in an enamel saucepan;
• pour water into a bowl, add salt, sugar, vegetable oil, mix and put on a small fire so that the marinade boils;
• remove from heat and add vinegar;
• pour cabbage with hot marinade;
• put a flat dish on top of the cabbage and put a load;
• after three hours, cabbage can be served on the table;
• Keep refrigerated.

Instant Cabbage with Cumin and Vinegar Essence Pickle

To prepare a very tasty crispy sauerkraut according to a quick recipe in a jar, you need:

1. Chop a kilo of cabbage.
2. Grind one medium-sized carrot on a coarse grater.
3. Cut one onion into half rings.
4. Transfer the cabbage to a bowl and mash well with your hands.
5. Then mix cabbage with carrots.
6. Add peppercorns, a couple of bay leaves, half a teaspoon of cumin, a pinch of Provence herbs. Mix.
7. Tamp the cabbage tightly into liter jars.
8. Prepare the marinade: dissolve two tablespoons of salt and a spoonful of granulated sugar in a liter of hot water.
9. Add one tablespoon of vinegar essence.
10. Cool the marinade.
11. Pour into jars in a thin stream so that the marinade completely covers the cabbage.
12. Use a spoon or knife to release excess air from the cabbage.
13. Close tightly with a capron lid and put in the refrigerator.
14. After two or three hours, you can take a sample - the cabbage is ready.

ATTENTION!

People who are sick with gastritis or pancreatitis should refrain from eating cabbage. And if you suffer from high blood pressure or you have diseased kidneys, then before eating sauerkraut, rinse it from salt under running water. Drain in a colander to drain excess liquid. Season with butter, sprinkle with finely chopped onions and enjoy a vitamin salad.

The appetizer goes well with meat dishes, as it contains vitamin B6, which contributes to the rapid absorption of protein. Sauerkraut strengthens the immune system, which reduces the risk of colds. In the absence of appetite, doctors recommend drinking cabbage pickle every day. And if you're looking to shed a few extra pounds, then sauerkraut is perfect for dinner or lunch because it's not only low-calorie, it's filling too.

Cooking sauerkraut is not at all difficult. It is enough to finely chop a head of cabbage using a special grater, and add an apple, lettuce pepper, pumpkin and cranberry or mountain ash (if it is not bitter) for flavor. To get a more piquant and spicy taste of cabbage, you can add various spices to it - chili pepper, garlic, cumin, allspice, cloves.

ON A NOTE

In the winter season, sauerkraut must be included in the daily diet. Since it contains a large amount of vitamins and minerals that strengthen the immune system and protect the body from viral infections.

And for those who are on a diet, sauerkraut will help get rid of excess weight. After all, cabbage salad with a little oil is a low-calorie and light dish. A piece of boiled meat and a small portion of cabbage is a great dinner for those who want to be in shape and have a great figure.

And for even and smooth facial skin, as well as for getting rid of small pimples and acne, sauerkraut brine is perfect. Apply a small amount of brine for ten to fifteen minutes on the face and rinse with warm water. The brine dries the skin, removes oily sheen and tightens pores.

We hope we were able to convince you that pickling vegetables is a simple matter. Our delicious, quick recipes for homemade crispy sauerkraut in a jar will help you spoil your home with a great vitamin snack all winter long.

In winter, sauerkraut is rightfully considered the best snack. And how many recipes for its preparation exist, probably simply cannot be counted. I think that an attempt to collect them all in one place, or try to describe them, will end in failure.

Each housewife or owner has her own cherished recipe, according to which they ferment this beloved vegetable from year to year. And among them you can find both very simple options with a minimum of ingredients, like ours today, and more complex ones - with various spices and additives. After all, if you look, then what is not added to this appetizer as additional components. And what kind of pickling methods are not used.

Dill seed, cumin, coriander, various peppers, bay leaves, apples, beets are added ... Yes, you can’t list everything! They also prepare it in different ways: with vinegar, without it, with brine (hot, cold), they use natural fermentation processes. There are recipes where cabbage is pasteurized at the end of fermentation, and there are recipes where the fermentation process, on the contrary, is stopped at the right time.

I have already described some of these methods in one of my previous articles. In one of them, we considered . In another -, and in fast ways.

But the most popular remained and will remain for a long time. We also paid due attention to this option.

But I have another very easy and quick way to sauerkraut, which can also be attributed to this category. In it, fermentation processes occur in a natural way, and even without the presence of sugar, which, as you know, is simply necessary for this.

Here, everything you need is already in the cabbage itself - this is sugar that has accumulated in the leaves over a long period of growth, and lactic acid bacteria, located there. Sugar will start the fermentation processes, and the lactic acid resulting from this will be a preservative and a guarantor of storage. It will also help to ensure that our snack is crispy, and of course tasty and healthy.

After all, it’s probably not worth talking about the benefits of this product. Everyone already knows about it. In addition to the well-known vitamin C, which is contained in sauerkraut more than in any other preparations, there is a whole complex of vitamins here. You could write an entire article about it.

And in addition to vitamins, the snack also contains macro- and microelements, enzymes, phytoncides, and the most useful fiber.

Therefore, fermenting this vegetable crop is a must! Moreover, there are very fast ways to harvest it, requiring minimal labor and time costs. Today I decided to salt only one head of cabbage per 2.5 kg. I will store the snack in jars in the refrigerator, and they will not take up much space there.

It won't take me more than half an hour. And it will ferment for two or three days. Of course, it also eats up quickly, I think that it won’t last a week, but that’s good. Here you can ferment another head of cabbage. This is a good quick way to cook!

Delicious crispy instant sauerkraut without vinegar

This is the easiest, easiest and fastest recipe I've ever made. Starting with the simplest calculation of products, and ending with the fact that after two days a delicious pickled appetizer can be served on the table, this recipe is extremely attractive, and one of the most beloved and in demand.

It is especially convenient for those who have neither basements nor the opportunity to salt and store the workpiece in large quantities. Since we now sell fresh cabbage from the beginning of summer until the very spring, that is, until the new fresh harvest, in this form it can be harvested at least every week a little, so as not to clutter up the useful area of ​​\u200b\u200bthe refrigerator.

It turns out it is very tasty and crispy, that is, exactly the kind for which it is appreciated and loved the most.

We will need:

• white cabbage - 2.5 kg
• carrots - 150 - 200 gr (less possible)
• salt - 2.5 tbsp. spoons without a slide

I have written such a calculation of the ingredients for the reason that I am going to use it today. In general, you can take any number of kilograms of vegetables.

That is, as you can see, for 1 kg of cabbage you need 1 tablespoon of salt without a slide. You can add as many carrots as you like. Like more, add 200 grams, like less - you can get by with 100 grams.

Cooking:

We will store the snack prepared according to this recipe in jars. Their size doesn't matter. In which banks it is convenient to decompose it, we use such. The only thing I want to note is that from this amount of ingredients, approximately 2 liters of the finished product will be obtained. Keep this in mind when preparing jars.

1. For this recipe, you need fresh juicy white cabbage. It will ferment by natural fermentation, without adding sugar and brine to it, that is, only in the juice that it will allocate itself. Therefore, the presence of the resulting juice is a prerequisite for the processes that will occur during fermentation.

How to choose cabbage, and which varieties are best to buy, we have already examined in detail in one of the previous articles on this topic, namely, when they fermented.

I just want to remind you that the choice of cabbage is almost the most basic in the entire cooking process, so study this issue if you want to get a product of such quality that you will not be disappointed.

2. Free the vegetable from the upper rough and contaminated leaves. Usually in the fall, heads of cabbage are sold with intact integumentary leaves, and therefore it is enough just to remove them. But if you bought a product not during the period of its collection, but which was already in storage, then the upper leaves may turn out to be rotten. We naturally remove them, cut off all unnecessary, and be sure to rinse the head of cabbage under running water, holding it by the stalk. We do this so that water does not get between the leaves.

Then we give it the opportunity to drain, and wipe the head of cabbage with paper towels or a napkin.

3. The next important step is to cut the vegetable into thin strips. I remember that at first, when I was still very young, this was a difficult task for me. It is not always easy to achieve that the straw is not large, the same in thickness. You need to be patient and not rush.

First, cut the head of cabbage and two to four parts, depending on its size. Then cut out the stump, although this is not necessary. You can leave it, and holding it with one hand (for convenience), cut it with the other so that the leaves do not fall apart. Start chopping the vegetable from the end where the leaves are the thinnest. And then stick to the given size.

Especially I have always been pissed off by the rough thick veins that are on the upper leaves. It seems that you are trying to cut thinner, but when you get on a vein, it turns out to be thin on one side, but thick on the other. Therefore, they can either be cut in advance, or re-cut again, or simply eat a thickened piece. If the cabbage is juicy, then the streaks are juicy, and eating them is a pleasure.

And now many also have various shredders. Therefore, if you have one, then you will chop the vegetable without any effort and time. I have the simplest shredder, but I don't really like it. Every time I start with it, and then I put it aside, and pick up the usual knife.

Yes, another important point. The weight of the cabbage is given in its pure form, that is, without the stalk and cut outer leaves. That is, let me remind you once again, for 1 kilogram of cabbage you need one tablespoon of salt.

4. Carrots are also best purchased juicy. In appearance, such a carrot has an elongated shape, not very thick, and its nose is blunt. My mother always calls this variety "Punisher", no matter how it is called correctly. I am not very strong in carrot varieties, but when my mother voices this name, we both perfectly understand what is at stake.

Juicy carrots will add their portion of juice, and therefore their percentage of juiciness will also be very important.

Peel and grate the sunny orange vegetable. You can use a regular grater, which is in every home. Or you can use a grater for Korean carrots with its medium-sized nozzle. What am I doing. In my opinion, in this form, the finished snack will look more attractive.

5. If there is a large basin, then you can put chopped cabbage in it, so that it is convenient to mix all the contents in it at once. If there is no such basin, then you can use smaller dishes for this, and mix everything there in parts.

That is, simply put, we need to mix all the chopped and grated ingredients with salt. If the cabbage we used was quite juicy, then it is not necessary to crush it. If the fork is not at all juicy, then before pouring it with carrots, you can crumple it a little. Otherwise, such a cabbage will not let the juice out at all, and the fermentation process will not even be able to begin.

You can crush it with the addition of salt, but as I already said, add carrots only after that. Then mix all the contents.

My cabbage turned out to be small, but strong and juicy. My mother brought it to me from the dacha, and she always grows special varieties for pickling. Therefore, she did not crush it. And just poured carrots and salt and mixed everything.

Already during this action, the vegetables are slightly moistened. This is a good signal, so they will stand and give a lot of juice. And we will help them with this.

6. Transfer the chopped and mixed vegetables to a saucepan of the appropriate volume. I will use a 5 gallon pot. Of course, I won’t be able to complete it, but on the other hand, when fermenting and fermenting, the juice will not run away anywhere.

7. Firmly pack the contents using both jaws. Then cover with gauze.

8. Place a large flat plate on top of it. And put pressure on her. It can be a pot filled with water, a three-liter jar, also with water, or you can put a jar of cucumbers. I have not yet had time to clean up in the basement, which I mothballed not so long ago, so they will be my oppression.

9. Leave at room temperature in order to start the fermentation processes. The warmer it is in your kitchen, the sooner the cabbage will begin to ferment.

10. I fermented cabbage in the evening, and after 4 hours juice began to form. It can be clearly seen by slightly pressing on the oppression.

In the morning, removing oppression, a plate and gauze, you can simply pierce the cabbage with a wooden stick, or lightly stir it with a wooden spatula or an ordinary fork.

Apparently the kitchen is not warm enough, so no gas bubbles have appeared yet. Although the juice is quite enough, and I think that by the evening the bubbles will appear.

Stirring, or piercing the contents, is necessary just for the reason that these bubbles are released outward. If this is not done, then accumulating inside, they will make our snack slightly bitter. After all, the cabbage itself is slightly bitter, and the gas generated during the fermentation process will make it even more unattractive in this regard. And so all the bitterness will come out, and you will want to eat cabbage simply without stopping.

11. Then again crush the appetizer with fists, cover with gauze and put oppression on top.

12. In the evening of the next day, pierce the cabbage again or stir it up a little. Rinse gauze in cold boiled water and cover again and set oppression.

13. The next day, repeat the procedure also twice, in the morning and in the evening.

At the same time, if the room is warm, then the cabbage already turns out appetizing and tasty, with the same pleasant smell. And it can be sorted into jars, closed with nylon lids and put in the refrigerator for storage.

Do not pour out the juice, be sure to pour it into jars, and it is desirable that it covers the contents. So cabbage will be better and longer stored.

14. If by the end of the second day you try the preparation, and it seems to you that it has not yet gained the desired taste, then leave it for another 12 or 24 hours. At the same time, repeat the already known procedures with piercing the vegetable mass, rinsing the gauze and installing oppression.

Basically, this is the whole recipe. As you can see, everything is simple to such an extent that it couldn't be easier. And it's also fast enough. You can certainly cook cabbage and faster. For example, adding vinegar will speed up the process. But in this embodiment, the product will turn out to be pickled rather than fermented. And today we have another task, namely, getting delicious and crispy instant sauerkraut. Which we did great.

And the Russian proverb “A good snack is sauerkraut!” goes very well with this recipe.

I hope that this simple and quick classic recipe will appeal to you, as it once did to our whole family. According to this recipe, my grandmother also fermented cabbage, to this day my mother ferments. And now, for 35 years, I have been brewing it.

The same recipe can also be used for fermenting vegetables in large volumes - in tubs and large pots. At the same time, they do not need to be transferred to banks. So we leave it in the pan, covering it with gauze and setting oppression. The only thing is that after two to three days the container with the contents should be taken out to the cold. Store there.

Even if the snack is covered with ice, this usually happens when you store it on the balcony, you can prick it with a knife, bring it to a warm room, let it thaw and eat it the way you want.

And we used to keep it in a woodshed, and dad chopped off pieces of cabbage with an ax. When he brought it into the house, we could not wait until it thawed. They took frozen pieces and ate just like that, giving her the opportunity to melt in her mouth.

You can use such an appetizer as you like: just season with onions and butter, cook vinaigrette, cook cabbage soup and borscht, cook vegetable stew, bigus. Use as a filling for pies and pies. That is, what can only be cooked with cabbage.

Well, the recipe is good, so I don’t even want to stop. The words are flowing. But still, it's time...

I wish you good and tasty preparations.

And Bon Appetit!

Hello dear friends! Today I offer you instant sauerkraut recipes to make it crispy and juicy. I already described the options in a previous article. But there is not always time and desire to wait a long time. I would like to try now.

For such impatient people, quick ways of sourdough have been invented. There is even one that can be put on the table in a couple of hours. It is very convenient when sudden guests are almost on the doorstep. And how by the way it will be as a snack, along with or cucumbers, for strong drinks.

For an everyday table, I like to serve it with fresh herbs and young potatoes. And for the taste, I still like to definitely drop a little unrefined sunflower oil. It's just some food.

Tip - for our purposes, choose medium-late or late white-headed varieties so that the head is dense and, preferably, large. It is better that the leaves are whole, not cracked.

Crispy and juicy instant sauerkraut in a jar in a day without vinegar

According to this recipe, I don’t put carrots in cabbage, but add it to the finished product when I serve it. I like it that way. Try and you do this option. But, if you want, you can immediately add one carrot and sour everything together. Grate it on a coarse grater and gently mix the vegetables.

Ingredients for a 3 liter jar:

• Cabbage - 2.5 kg
• Sugar - 1 tablespoon
• Salt - 1 tablespoon
• Allspice peas - 2 pcs.
• Black peppercorns - 6 pcs.
• Bay leaf - 2 pcs.
• Water - 1 liter

Cooking:

1. Pour water into a ladle or saucepan and put on fire. As soon as it boils, put the bay leaf, allspice and black peppercorns there. Add salt, sugar and stir. Simmer for 2 minutes, turn off heat and let cool completely.

2. Chop the cabbage into thin strips. Then lay it tightly in the jar along the “shoulders”, that is, to the point where the jar narrows, leaving room for the brine. Put a bay leaf somewhere in the middle.

3. Now pour the cooled brine into the jar to the very top. Place the peppercorns from the brine on top as well. Put a deep bowl and leave for a day at room temperature.

4. After 6 hours, pierce in several places with a long stick (you can use a knife or a knitting needle) to the very bottom, so that gasses and bitterness come out. The foam that appears on top will need to be removed. In a day, sauerkraut will be ready and it can be served immediately. And for decoration, you can add mashed carrots and greens.

A quick recipe for cabbage in brine for a 3 liter jar

A very simple and versatile quick fermentation option. For this recipe, it does not matter at all what kind of cabbage will be - early or late. But it will taste just amazing. Crispy enough and very tasty.

Ingredients:

• Cabbage - 2-2.3 kg
• Carrots - 2 pcs.
• Salt - 2 tablespoons
• Sugar - 4 tablespoons
• Water - 2 liters

Cooking:

1. First, pour water into a saucepan, add salt and sugar. Put on fire and boil the brine, and then let it cool.

2. While the brine is cooling, chop the cabbage and grate the carrots. Put in a deep bowl. Mix properly.

3. Transfer the vegetables to a 3 liter jar, leaving room for the brine on top. Lay approximately on the shoulders, that is, to the point where the can narrows. Then pour in the cooled brine. Place the jar in a deep bowl where the brine will flow. Cover the top loosely with a lid. Leave it like that for a day.

The next day, you need to pierce it in several places with a long stick to release bitterness and gas. Repeat this procedure several times throughout the entire fermentation time.

5. In total, such a jar should stand for two days. Then close the lid and store in a cool place. Or use right away.

Delicious sauerkraut in a pan in large pieces

And here is a variant of the fermentation of quick cabbage, laid in large pieces. Some people think (my husband for example) that this is how it will be tastier and more appetizing. For a fast method, it will be optimal enough.

Ingredients:

• White cabbage - 1.5 kg
• Carrots - 200-300 gr
• Garlic - 2-4 cloves
• Salt - 4 tablespoons
• Sugar - 5 tablespoons
• Apple cider vinegar - 1.5 tablespoons
• Water - 1.5 liters

Cooking:

1. Cut off about half of the head of cabbage and cut it as if into slices 2.5-3 cm thick. Grate the carrots on a coarse grater. Peel the garlic and cut into halves.

2. Then put the pieces in a saucepan, sprinkle with carrots and garlic. Lay in layers.

3. Now let's deal with the brine. Pour water into a saucepan. Add salt and sugar to it. Wait until it boils and pour in the vinegar, and then turn it off. Pour the hot brine into the pot with vegetables to completely cover everything.

4. Put an inverted plate on top of the saucepan and place a filled 3 liter jar of water on it. Thus we have established oppression.

5. After a day, remove the oppression. Our white cabbage is ready. For storage, you can transfer to a more convenient dish and refrigerate. You can use it right away.

Sauerkraut in a quick way in 2-3 hours with vinegar and sugar

Very tasty and juicy cabbage is obtained in just 2-3 hours. Just about this recipe I wrote in the introduction. Imagine a situation where you were simply confronted with the fact that in a couple of hours unexpected, albeit respected, guests would come to you. For such cases, this recipe will come in handy. Such an appetizer is eaten just instantly. And the guests will be happy.

Ingredients:

• Cabbage - 3 kg
• Carrots - 3-4 pcs.
• Garlic - 4 cloves
• Water - 1.5 liters
• Sugar - 200 gr
• Salt - 3 tablespoons
• Vegetable oil - 200 gr
• Vinegar 9% - 200 gr

Cooking:

1. Chop cabbage in any way convenient for you. Grate carrots and garlic. Place all vegetables in a deep bowl.

2. Now let's do the marinade. Pour water into a saucepan. Add salt and sugar, as well as vegetable oil. Put on fire. Wait until it boils and add vinegar. After that, boil for another 2 minutes and remove from heat.

3. Pour hot marinade into a dish with chopped vegetables and mix. Cover and leave at room temperature for 2-3 hours.

4. After this time, you can already eat it. If you get a lot, just transfer to a convenient container and store in the refrigerator. Usually we don't have it for more than a week.

Video recipe for crispy instant sauerkraut for the winter

Another not bad recipe I want to add to your piggy bank. Very good for salads. When it is ready, you can transfer it to jars, close the lid and store it in a cool place until winter. Or use it right away.

Ingredients:

• White cabbage - 1 kg
• Water - 1 l
• Apple cider vinegar - 100 ml
• Vegetable oil - 100 ml
• Salt - 40 gr
• Sugar - 35 gr
• Carrots - 120 gr
• Onion - 1 pc.
• Garlic - 20 gr

You will see the cooking method in a very detailed video.

That's all for today. I shared with you the simplest and my favorite variations of quick sourdough cabbage. I don't have a lot of storage space at home, so I use these recipes. I'm done, I'm doing more. It doesn't take that long.

Good luck with your preparations!