Delicious quick sauerkraut. Quick recipe without vinegar

Sauerkraut- one of the favorite treats of many people . It is nice to eat sauerkraut, both in cold winter and in summer, because it is quite healthy and very tasty.

In addition, cabbage is a fairly popular vegetable used in canning very often, as it is inexpensive and very available in stores and kiosks. You can easily ferment cabbage at home, the process will take just a few minutes, and the vegetable will ferment for only a couple of days.

So delicious sauerkraut - instant recipe in a jar .

Classic quick recipe in a jar of sauerkraut

Sauerkraut classic recipe

It is believed that according to classic recipes, brines are not added to cabbage , since it will ferment in its own juice. To prepare delicious cabbage, stock up on the following: ingredients :

• Head of cabbage approximately 3-3.5 kg,
• 1-2 small carrots
• A tablespoon of table salt and granulated sugar.

1. Cabbage needs to be shredded , and it is better to do this with a special knife, but if there is no such tool, then just finely chop the head of cabbage. On a fine grater grate a carrot .
2. Salt and sugar the best thing add before the cabbage is in the jar so that everything is thoroughly mixed. Thoroughly mix the cabbage and carrots, remember the vegetables with your hands.
3. Now you can put vegetables in a jar , then it's time to add pepper or bay leaf. Use a wooden mortar to tamp the cabbage harder.
4. The amount of cabbage should not reach the edges of the container , you need to leave a little space on top, because during fermentation, the cabbage will rise and give juice. Now cover the jar with a lid (loosely) or tie gauze around the neck. Cabbage should stand for several days in the room.

It has been proven that a delicious snack for any meal is sauerkraut.

The quick recipe in a jar without adding brine, as you can see, is very simple and takes only a couple of days.

Cabbage with pickle

Pickled cabbage in brine

If you love a crunchy appetizer, but don't want to knead the cabbage with your hands, then resort to a recipe with the addition of brine. With the same time costs, the output is no less tasty sauerkraut. The Instant Pot Brine Jar Recipe will require the following: ingredients :

• one and a half liters of water per three-liter jar,
• a tablespoon of sugar
• a tablespoon of salt (regular table salt),
  a head of cabbage about 2-2.5 kilograms in weight,
• carrots to taste.

1. First prepare the brine - Boil water, then put sugar and salt, then mix well. Leave the brine to cool and proceed to the preparation of cabbage.
2. The cabbage is finely chopped, mixed with grated carrots. Only now vegetables do not crumple and do not tamp, but just transferred to the bank . Now is the time to add pepper or parsley to taste.
3. Follow carefully to cool the brine , since hot water will not allow fermentation processes to begin, and you risk getting moldy cabbage. Pour the brine into the jar, and then cover the neck with gauze.
4. Put the jar in a dark place in a room or kitchen. It is necessary to put a basin or bowl under the container, when the brine ferments, it will begin to flow out. It is necessary to pierce the cabbage with a wooden stick or skewer, thereby letting the air out, several times.

Other fermentation recipes

Georgian sauerkraut with beets

If you are tired of classic recipes and want something original, then there are several more ways to make sauerkraut quickly, but tasty and with a twist. First way - Georgian cabbage with beets .

Such a cabbage fermented in brine how to cook it, you already know. Cabbage, carrots and 2 small raw beets without tops are chopped and cut and put in a jar. After that, add brine to the cabbage, leave to stand for five days. As a result, you will get a rich-colored cabbage with a special aroma and original taste.

The second way to prepare snacks - cabbage with bell pepper . In two days you will receive a ready-made dish that will delight you with summer brightness and unusual taste.

Such an appetizer is made like this - prepare the brine, put it to cool, meanwhile chop the cabbage and a kilogram of bell pepper. Peppers are best taken in several colors, so you get a real mosaic of vegetables. Add parsley to the vegetables, mix, put in a jar and add the brine.

Sauerkraut is prepared according to many instant recipes in a jar, focus solely on your capabilities and taste preferences. If desired, you can add a little more carrots to the cabbage or not add it at all, put cranberries, apples.

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.

Today it is difficult to say when and how an amazing dish appeared - sauerkraut. It has been prepared for many centuries in many parts of the world and enjoys special reverence. Of course, the culture of each country leaves its mark. Somewhere they add their own special spices, and somewhere sauerkraut along with roots, berries or fruits.

Be sure to mention the benefits of this product. Cabbage itself is valuable in a large number of useful vitamins and minerals, and during the fermentation process, lactic acid bacteria are formed in it. It is because of them that a peculiar sourness and sharpness appear. They also increase the content of vitamin C, which boosts immunity, making us healthy and protecting us from diseases. Cabbage pickle is essential for people with stomach disorders, especially with low acidity, gastritis or ulcers. Such a preparation for the winter will saturate your diet with a mass of useful vitamins, which are so lacking in the cold. It is about how to ferment cabbage correctly, we will tell today.

Preparation

There are a lot of recipes, but the main ingredients in each of them will be fresh carrots and cabbage. The dish will turn out not only tasty, but also useful. Before fermenting cabbage, check your home supplies for the presence of rock sea salt, which is what we need. Give up iodized and “extra” - with them, the cabbage will acquire a bitter taste, but we don’t need it at all.

Prepare the container. Ideally, you need to ferment the cabbage in a wooden tub, covering it with a circle of wood, on which a weighty stone (for the press) is placed on top. It is unlikely that it will be possible to ferment cabbage at home according to this principle. In an ordinary apartment, it is rare to find a tub, and even more so a stone. But, the situation can be successfully beaten. Instead of a container, it is recommended to use a large pot or an ordinary bucket, and a simple three-liter jar of water will serve as a “stone”. Do not use a container made of aluminum or any other metal, it is better to take a plastic bucket. Neighborhood of cabbage with exposed metal will give poor results. In extreme cases, you can ferment cabbage in a jar, the usual three-liter. And it’s better to have several at once - fragrant cabbage “flies away” at an incredible speed. When the strategy is outlined, you can safely go for vegetables.

We buy vegetables

The choice of carrots will not matter - take the usual, juicy with a rich orange color. How much will it need? It's purely according to your taste, someone likes more, and someone does not. On average, 1 small carrot is needed for 1 kilogram of cabbage.

How to ferment cabbage to get a really tasty product? A huge role in this will be played by the choice of the vegetable itself. Give up early varieties and young cabbages with tender and greenish leaves - you will not get a crispy and tasty treat. Buy mature cabbages with a well-developed head, which should be white and very firm, preferably without cracks or any spots.

shredder

Housewives, who certainly know how to ferment cabbage correctly, pay special attention to the shredder. The thinner and longer the cabbage threads are, the better the dish is considered. Such a treat will decorate any feast. For convenient and fast shredding, there are special knives, stationary or manual. If you don’t have this, don’t be discouraged, ordinary kitchen utensils are quite suitable, but a little more effort will be required.

Peel the carrots and free the cabbage from the top leaves. The head of cabbage should be cut vertically in half. Now finely chop the cabbage, the thinner and longer the strips are, the better. Grind directly on the kitchen table, you will get a huge pile of cabbage. Grate the carrot directly into it and mix evenly.

Solim

Let's move on to the next step. How to ferment cabbage in your kitchen? How much salt to add? Taste. Take a generous handful on a large pile and sprinkle evenly. Then add a good pinch of sugar, it will speed up the fermentation process. Now you should carefully knead the cabbage with carrots. Just mix the vegetables well with your hands right on the table. But, without fanaticism, since our task is to make vegetables give juice, and not turn them into porridge. Taste a little, add salt if needed. Salt should be exactly as much as you would add to a regular fresh coleslaw.

Spices and other additives

If you ask how to ferment cabbage deliciously according to the old Russian recipe, then, of course, they will answer you that you need to add a handful of lingonberries or cranberries, a little bay leaf, anise seeds and caraway seeds. Since ancient times, this process has been given great importance, because sourdough was one of the main ways of harvesting vegetables for the winter. They chopped cabbage only on men's days and only on the new moon. Today, fresh cabbage can be freely bought at any time of the year, and there is no question of a strategic reserve, and we follow the lunar calendar less. But it won't hurt to listen.

Whether or not to add anything when salting is a matter of your taste. Cumin will give the cabbage "vigor", and an apple, for example, will make the taste a little brighter and more tender. The fruits of such winter varieties as "Antonovka" are ideal for these purposes. Grate an apple or just cut it into several pieces and send it to the total mass. All options are good and tasty in their own way. Cook a little of everything and find out which way you like best.

Bookmark in a container

Take the prepared container (saucepan or bucket) and put the chopped vegetables into it, tightly tamping each layer. Do not fill the vessel to the brim, leave at least 10 centimeters free. During fermentation, a lot of juice will stand out, it is desirable that it does not overflow. To avoid this trouble, place the container on some kind of pallet (a basin is ideal). Now we place the press. Find a suitable size plate and put it on top of the mass, press it firmly, place the load on it. It can be any improvised and rather weighty object, for example, a pot of water or a jar.

Fermentation

How to quickly ferment cabbage? To speed up the process, place the container with vegetables in a warm place, for example, near the radiator if it happens in winter. Your next task is to wait until the cabbage is sour enough. This will take 2-3 days, but the process itself must be carefully monitored.

At the time of fermentation, foam will form on the surface of the brine, and the mass itself will be saturated with gas. You need to get rid of all this, otherwise the cabbage will turn out bitter. Just remove the foam periodically with a spoon, and to release the gas, the mass should be pierced with any long object. Remove the load and stand for it, then pierce the cabbage several times to the very bottom, for sure there is a device suitable for this in your kitchen. At worst, if you don’t have anything like that, mix the mass with your hands, getting to the very bottom, then tamp and reinstall the load.

Take a sample periodically. Cabbage cooks quickly and can easily turn sour. As soon as it is ready, put it in jars, close it with a nylon lid and place it on the bottom shelf of the refrigerator. In such a place, the fermentation process will stop, and you won’t have to worry about the taste of the product. As you can see, everything is simple, and now you know exactly how to quickly ferment cabbage, and, most importantly, correctly and very tasty.

We sour cabbage in a regular jar

You may think that such volumes are huge. However, if you have a large family, you like pickles, cook borscht, stew or use cabbage as a filling for pies, then this amount can easily disperse in a few days. For those to whom such volumes seem huge, we will tell you how to ferment cabbage in jars.

Preparation, shredding and salting will be exactly the same as described above. You only need to tightly tamp the mass into suitable jars. The weight will also be needed, so do not fill the container to the brim. For the press, you can use a tall glass by pouring water into it. Just place it inside the jar and press firmly. You can use whatever is suitable for this purpose and found in your kitchen.

Place a jar of cabbage on a deep plate into which excess brine will drain. In the future, you need to follow the cabbage in the same way as we have already said: remove the foam and pierce to the bottom. As soon as the treat is ready, remove the press, cover the jar with a lid and put it in a cold place. Now you know how to ferment cabbage in small quantities.

Problem solving

It may happen that you did everything right, and the workpiece is warm, but the fermentation process still does not occur. And the cabbage looks like it has just been cut. What is the problem? We have to pay tribute to our developed agricultural industry, it allows you to grow the most luxurious vegetables and in large quantities, but that's just a bit too much chemistry, and natural bacteria are not ready for such a neighborhood. What to do?

Help will come from all the same advice of our grandmothers. When pickling cabbage, they added rye bread. Therefore, you can safely add a little (just a little) rye crackers or dried kvass to the agreed vegetable mass, mix, and fermentation will begin immediately. This method can also be used in cases where you need to cook a dish as quickly as possible. Under all conditions, cabbage with such an additive can ferment in a day or two.

Enjoy your meal!

Greetings our dear readers. The time is closer to frost. It's time to think about how to prepare cabbage for the winter. One option is instant sauerkraut. Why fast? Yes, because with these recipes you do not need to ferment cabbage in barrels for a week, or even more. Everything is much faster, but it turns out juicy, crispy ... mmm ... just delicious.

Also, a big plus is that according to such recipes, sauerkraut can be made at any time of the year. They wanted to, they bought cabbage, and tomorrow you can enjoy crispy cabbage.

Sauerkraut is not only tasty and cheap, but also very healthy. With such cabbage, you can cook a lot of dishes, such as borscht, cabbage soup, various salads and so on.

Sauerkraut - not only tasty, but also healthy

Before you start cooking, you need to know some secrets. All housewives have their own, there are many of them. But we will list the most important ones:

• For sauerkraut, it is necessary to take only rock salt, without any additives. Let's say fine iodized salt makes the cabbage soft, and the taste changes.
• Juicy and crispy cabbage can be obtained with the addition of apples, cranberries, lingonberries, bay leaves, caraway seeds, sweet peppers and beets. But don't mix everything at once!
• It is best to do harvesting on the growing moon. Grandmothers also said that it’s better to do cabbage on those days where there is a letter “P” (Tuesday, Wednesday, Thursday), but you can’t do it on “Sunday”.
• For sourdough, dense heads of late white varieties are selected, not less than 0.8 kg. Defects of heads are allowed no more than 5%.
• Sauerkraut must be put in sterilized jars, so it will be stored longer.
• It is necessary to store sauerkraut in a dark, cool place, but not below + 1ºС.
• If you pour cabbage into jars with hot brine, the jar may crack. To prevent this from happening. Jars must be sterilized and warm at the time of pouring the brine.
• When the cabbage is fermented for several days, it needs to be helped to release gases. It is necessary to pierce it with a knitting needle to the very bottom.
• For fermentation, it is better to use enamelware if there is no barrel.

Sauerkraut with carrots is a classic.

Sauerkraut with carrots

This is the most common option. You can rightly say a classic. Instant sauerkraut is obtained in a week. Not quite quickly, but nothing will happen to her until spring.

Ingredients:

1. Cabbage - 3 kg .;
2. Carrots - gr.;
3. Sugar - 5 tablespoons;
4. Salt - 70 gr.

Step 1.

We wash and clean the cabbage, remove the outer sheets. Now Shred with a knife or on a special grater.

Shredding cabbage

Step 2

Wash and clean carrots. We rub on a large grater.

Step 3

Mix with cabbage, salt and grind, knead with your hands until juice appears.

We crush cabbage

Step 4

Now we put it in some container, tamp it tightly and put it under oppression. We put the container in a warm place until foam appears.

Cabbage under pressure. You can invent anything. The main thing is to press the cabbage well

We remove the foam and pierce it with something thin and long. For example knitting needles. So cabbage should ferment for 7 days.

Step 5

After that, we simply transfer it to sterilized jars and put it away for storage in a dark and cool place.

Sauerkraut with grapes and honey.

Cabbage with grapes and honey

According to this recipe, instant sauerkraut is prepared in just a day. And the taste is sweet and pleasant. You can try making a small batch. This recipe is designed for about 3 liter enamel saucepan.

Ingredients:

1. cabbage - 2 kg;
2. grapes - 1 kg;
3. carrots - 200 gr;
4. honey - 100 gr;
5. salt;
6. basil - 100 gr.

Step 1.

We clean and chop cabbage and carrots in a way convenient for you.

Step 2

Mix everything, sprinkle with salt, knead well and put in a prepared container.

Step 3

Now lay out the grapes and basil in layers.

Step 4

We make a pickle. For 1 liter of water - 15 gr. salt, stir and add 100 gr. honey. Bring to a boil and pour into a saucepan. Cover with a lid and leave overnight.

We sour cabbage with apples.

Sauerkraut with apples

This recipe is the most popular in our family, so we make a lot. There is nothing unusual here, but instant sauerkraut turns out to be very tasty, with such malic acidity. Apples need to choose late varieties, sour and green.

We will need:

1. cabbage - 10 kg;
2. apples - 0.5 kg;
3. salt - 250 - 300 gr;
4. Dill seeds;
5. caraway.

Step 1.

As usual, chop the cabbage and grind with salt.

Step 2

We clean apples from the skin and core. Cut into thin slices.

Step 3

Now we put it in a container in layers. Cabbage, then apples with dill and cumin. Then again cabbage and so on. We put it all under pressure for a few days. Unforgettable to help the gases go out, piercing with a knitting needle to the very bottom.

Step 4

Now we put it in sterilized jars and for storage.

Instant sauerkraut in a jar.

Cabbage pickled in jars

It is not necessary to ferment cabbage in other containers, you can immediately ferment it in a jar. This recipe is simple and fairly quick. The snack is ready in 2 days.

Ingredients:

• cabbage - 3 kg;
• apples - 2 pieces (sweet and sour);
• carrots - 2 pcs. medium;
• sugar - 1 tablespoon;
• salt - 1.5 teaspoons.

Step 1.

Shred the cabbage with a thin salt shaker.

Step 2

We clean the apples from the skin and core. We cut into slices.

Step 3

We clean the carrots and rub on a coarse grater.

Step 4

Now add salt and sugar to the cabbage. Mix well until it gives juice.

Step 5

Now mix cabbage, carrots and apples. Mix well and ram the jar tightly. Preferably 3 liters. Leave in a warm place for 2 days. Be sure to help release gases by piercing with a knitting needle. You can put a rag or dishes under the jar so that the juice does not spread on the floor.

Step 6

Then we put the jar in a cool place for storage.

Recipe for sauerkraut "Rustic".

Sauerkraut spicy with beets

Instant sauerkraut is spicy, for those who like it spicier. This recipe is for a large amount (about 3-4 three-liter jars), but it can be safely reduced by half.

Ingredients used:

1. cabbage - 8 kg;
2. beets - 300 gr;
3. greens - 100 gr;
4. horseradish - 100 gr;
5. garlic - 100 gr;
6. hot pepper - 1 pc. (medium size).

For brine:

1. water - 4 liters;
2. salt - 200 gr;
3. sugar - 200 gr.

Step 1.

We will now cut the cabbage into medium-sized squares.

Step 2

But we cut the beets into thin layers - slices.

Step 3

Finely chop the garlic, hot chilli pepper and horseradish. Mix thoroughly all the ingredients with cabbage and beets. and add to the banks. You don't need to be tight.

Step 4

I'm preparing the brine. Mix water, sugar and salt until completely dissolved. Bring to a boil. Now we fill them with warm jars.

Step 5

we put the jars to ferment for 2-3 days. Then we put the jars in storage.

Sauerkraut with cranberries for 3 days.

Sauerkraut with cranberries

A very simple and delicious cranberry recipe. Cabbage crunches, and cranberries give a unique aroma and taste.

Ingredients:

1. cabbage - 2 kg;
2. carrots - 2 pcs medium;
3. cranberries - 100 gr;
4. bay leaf - 3-4 pieces;
5. black peppercorns;
6. thymine.

Fill:

1. water - 1 liter (boiled and hot);
2. salt - 1 tablespoon;
3. sugar - 1 tablespoon.

Step 1.

Cook the cabbage and cut into a thin salt shaker.

Step 2

We clean the carrots and rub on a coarse grater. Now mix the vegetables well.

Step 3

Put in layers in a jar. Between the cabbage bay leaf, thymine and pepper. Lightly tamp. Put a handful of cranberries on top.

Step 4

We are preparing the marinade. Add salt and sugar to hot water, mix well until completely dissolved. Then we fill the jar with it and leave it for 2-3 days in a warm place. We help the gases to escape by piercing the cabbage.

Step 5

After fermentation, remove the jar for storage in a cool and dark place.

Instant Sauerkraut with Vinegar.

Cabbage ferments quickly with vinegar

Instant sauerkraut is delicious, crispy and sweet. Thanks to the vinegar, sauerkraut can be tasted the very next day.

We will need:

1. cabbage - 2.5 kg;
2. carrots - 2 pcs. large;
3. salt - 2 tablespoons with a small top.

For the marinade you will need:

1. water - 1 glass;
2. vegetable oil - 0.5 cups;
3. vinegar 7-9% - 0.5 cups;
4. sugar - 0.5 cups;
5. black peppercorns - 10 peas;
6. bay leaf - 4 pcs.

Step 1.

Shred the cabbage and three carrots on a coarse grater. Mix everything and knead with salt so that the cabbage gives juice.

Step 2

We are preparing the marinade. Mix all the ingredients in a saucepan, put on fire and bring to a boil.

Step 3

Pour the cabbage with the resulting marinade. Let cool and then tamp the cabbage, put under pressure. We put it in the refrigerator. After a day, you can safely try, make salads or other dishes.

That's all. Of course, there are many recipes. But the basis is the same for all. Of course, it is better if the cabbage ferments itself, vinegar only speeds up this process, but the cabbage also remains very tasty, crispy.

Share your recipes in the comments, put the class on social networks, bye everyone.

Updated: September 11, 2017 by: Subbotina Maria

Hello dear readers. The holidays are approaching, and in addition to various delicacies there, for example, I want to see sauerkraut on my table. We always have sauerkraut in winter, and today I decided to show you how we make sauerkraut. There will be several recipes, so to speak for an amateur. My parents fermented cabbage not only in 3-liter jars, but also in buckets, and even in barrels. And fermented with red beets, apples and even watermelons. I really liked pickled watermelons.

But today we will not talk about watermelons, but about cabbage. I will pickle cabbage in a 3 liter jar.

How to ferment cabbage in a jar recipe number 1

And for this I need cabbage, carrots, salt and sugar. I take a head of cabbage weighing 3.1 kg. And believe my experience, the cabbage will fit all into a jar.

Cabbage should be white and sweet. If the cabbage is bitter, then it can also be bitter in sauerkraut. I chop cabbage, I have a special knife for this purpose. You can see it in the photo on the top right.

Then I peel one carrot and grate it. You can grate carrots on any grater.

Then I add one tablespoon of salt and two tablespoons of sugar. Salt should be taken with ordinary rock salt. Never use iodized salt. I add it right on the table, and now I mix well and mash the cabbage with my hands. It's like I'm kneading dough. Do not be afraid to crush the cabbage, it will turn out tasty and crispy.

After we remember the cabbage well, you can put it in a jar. We put the cabbage in a jar and tamp it well with a wooden rocking chair. As you can see in the photo, all the cabbage fit into the jar. There is even room left in the bank.

I didn't use water at all. The cabbage gave juice, and as you can see in the photo, there is enough juice to cover the entire cabbage. If you get a full jar, then be sure to put the jar in a bowl or other container.

When the cabbage begins to ferment, in about less than a day, the juice will flow from the jar through the top. During fermentation, carbon dioxide will be released, so it will push the juice out of the jar in the form of bubbles.

We leave the cabbage in the room. In order for the cabbage to ferment well, it is necessary that it stand at room temperature for three days. Three days later, the cabbage is ready. After that, put the cabbage in the refrigerator or a cold place. Of course, you can eat in two days, only it will still not be sour enough.

If the cabbage is a little bitter, then bring it back into the room at night. The bitterness must go. The cabbage turned out delicious and crispy. I had this cabbage on the balcony for about two months, and there was no mucus or mold on top.

How to ferment cabbage in a jar recipe number 2

My next recipe will be with brine. If in the first recipe I did not use water at all, then in this recipe there will be a lot of it. To prepare the brine, we need two tablespoons of sugar and two tablespoons of salt. Optionally, you can also put allspice and bay leaf.

I start cooking with brine. I boil 1.5 liters of water, add 2 tablespoons of salt and 2 tablespoons of sugar. I mix it all up well. As you can see in the photo at the top left, I do not add water to the very top.

Then I put 5 allspice and two bay leaves in hot water. We leave our brine to cool. In the meantime, we move on to slicing cabbage. Now I took a smaller cabbage. For this recipe, cabbage weighing about 2.2 - 2.5 kilograms is suitable. This will be sufficient. And one big carrot.

As in the first case, cut the cabbage and three carrots. Only now I rub carrots on a Korean grater. In this recipe, we do not mash the cabbage, and I like it when the carrots are beautiful too. Before that, of course, do not forget to clean it.

Now that we have chopped the cabbage and grated the carrots, mix it all well, but do not mash.

Then you can put cabbage in a jar. I don’t tamp the cabbage much, because we still need to fill it with brine. After we put all the cabbage in a jar, we need to wait until our prepared brine cools down to room temperature.

Do not pour hot water over the cabbage, you will kill the bacteria that ferment the cabbage. And cabbage instead of fermentation can become moldy.

And after it has cooled, we fill our cabbage with brine. And then everything follows the same scenario. Leave the cabbage at room temperature for three days. At the same time, do not forget to substitute a bowl under the bottle with cabbage. The cabbage will ferment. At the same time, I periodically released air from the cabbage with a wooden skewer.

I want to let you know. During fermentation, about 0.5 liters of water leaked out of the bottle. So put the appropriate capacity. And don't worry if you suddenly have water in the bottle at the bottom.

The cabbage floats and the brine stays at the bottom. Just release carbon dioxide during fermentation with a wooden twig or skewer, and upset the cabbage down. The cabbage turned out crispy and slightly different from the first recipe. It's a little salty, but just as delicious.

How to ferment cabbage in a jar recipe number 3

The third recipe will be cabbage filled with plain water. We will only fill it with boiled cold water, and in a smaller proportion. This recipe will be without photos, how to cut cabbage, I think you already know.

For this recipe, we need cabbage about 2.8 - 3 kg. Carrots can also be taken medium. Although carrots can be added more, or you can even without carrots. Carrots play here only in a decorative role, they color our cabbage.

We cut the cabbage, three carrots. All this is well mixed. Then add one tablespoon of salt and mix a little more. Strongly knead the cabbage is not necessary, as we did in the first recipe.

Now we put the cabbage in a jar, ramming it with a wooden rocking chair. Again, we do not ram much. We do not need the cabbage to let juice, we will fill it with water. It takes about 600 - 800 grams of water. It depends on the weight of the cabbage, which we cut for pickling.

Now we put the cabbage filled with water for fermentation. When the cabbage ferments well, usually on the second day, we completely drain the resulting brine. Moreover, it is advisable to pour the brine along with the cabbage into a bowl.

Squeeze the cabbage and place it back in the jar. And it is desirable to change places of cabbage. Which lay on top - we put it on the bottom of the bottle, and vice versa, the bottom one on top. Only we slightly squeeze the cabbage. In the resulting brine, add one tablespoon of honey.

Dissolve honey and pour our cabbage again with the same brine. Leave for another day in a warm place. After a day, we remove the cabbage in the refrigerator.

Cabbage according to all three recipes is delicious. The first taste of classic cabbage. According to the second, a little salty and more crispy it turns out, we did not crush it. According to the third recipe, the cabbage turns out to be a little sweeter, and the cabbage acquires some kind of zest. Only she should not peroxide.

There are a lot of recipes for sauerkraut, and it makes no sense to describe them all. In all recipes, you can add different spices. For example, black pepper, cloves, coriander, bay leaf. And if you are puffed up from sauerkraut, then you can add dill grains.

My godfather often adds dill seeds to the third recipe. Apart from the fact that then the seeds themselves come across in the cabbage, the cabbage turns out to be very tasty.

And a few more tips. My father says that cabbage should be salted only on certain days. If a man salts, then it is necessary to salt on men's days. If a woman salts, then for women. And he does not select all the days. For example, a man should sour either on Monday or Thursday. Women should ferment cabbage on Wednesday or Saturday, but it is better on Wednesday.

Strange as it sounds, but I somehow checked. I salted the cabbage according to the usual recipe, only on Wednesday. So the cabbage was not so tasty, in my opinion, and was soft, not crunchy.

And what proportions of salt and sugar do you use when sauerkraut in a jar. You can write your sauerkraut recipe.

And finally, check out a few more recipes.