Recipe for the most delicious instant sauerkraut. Quick Methods for Pickling Delicious Crispy Kale

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

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

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

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

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

Ingredients:

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

Step by step preparation:

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

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

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

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

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

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

Products:

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

How to cook step by step:

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

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

Sprinkle sugar and salt on top.

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

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

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

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

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

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

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

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

Ingredients:

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

Step by step preparation:

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

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

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

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

Products:

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

How to cook step by step:

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

Instant hot salting with garlic and vegetable oil

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

Ingredients:

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

Step by step preparation:

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

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

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

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

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

Sauerkraut without salt and sugar, but with spices and water

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

Products:

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

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

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

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

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

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

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

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

Crispy and delicious cabbage with apples for the winter

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

Ingredients:

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

Cooking steps:

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

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

Kimchi in Korean at home

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

You will need:

White cabbage—1 fork;
Garlic—4 tooth
Carrot—3 pcs.
Vegetable oil—0.5 st.
Table vinegar (9%)—150 ml.
Sugar—100 g;
Water—500 ml;
Salt—taste.

Cooking:

Rinse vegetables thoroughly. Chop the cabbage into small strips (do not touch the stalk - it is not useful for sourdough). Grate carrots on a coarse grater. Pass the garlic through a press. Mix vegetables in a deep bowl. Pour water into a saucepan, put on fire and bring to a boil.

Add salt, vegetable oil, vinegar and sugar to the water. Bring the mixture to a boil, stirring occasionally. Pour the brine over the vegetables, cover with a large plate and place a weight on top. This will allow you to try it after 3 hours, but it is better to wait a day - then the cabbage will turn out to be especially fragrant and piquant.

Quick sauerkraut recipe in a jar

You will need:

White cabbage—3 kg;
Bay leaf—5 pieces.
Carrot—3 pcs.
Sugar— 3 tbsp
Water—1.5 l.
Salt and peppercorns—taste.

Cooking:

Remove the top leaves from the cabbage, cut out the stalk and chop into strips. Peel the carrots and grate on a coarse grater. Dissolve sugar and salt in boiling water. Mix cabbage and carrots, put the vegetable mixture in a glass jar, tamping it down. Don't forget to add bay leaves and peas between layers. Fill the vegetables with brine to the top, close the jar with a lid. Cabbage is fermented according to this recipe for 2-3 days, after which it can be safely served at the table. There are other great options for winter.

P.S. This recipe assumes that the brine may overflow as it ferments, so put the jar in a deep plate.

delicious sauerkraut recipe

You will need:

White cabbage—3 kg;
Beet—3 pcs.
Water—1 l.
Sugar—2 tbsp
table vinegar—3 tbsp
Bay leaf—5 pieces.
Salt and pepper—taste;
peppercorns—taste.

Cooking:

Peel the top leaves from the cabbage, rinse thoroughly and remove the stalk. Cut the cabbage into squares. Peel the beets, rinse and chop into thin slices, by the way, beets have useful ones. Boil water, add sugar, salt, pepper and bay leaf. Simmer the brine over low heat for 10 minutes, then pour in the vinegar. Boil for 1-2 more minutes. In a deep plate, mix cabbage and beets, transfer to a three-liter jar, pour vegetables with marinade to the top. Cover with gauze and put in a warm place for 4 days. according to this recipe, it turns out very tasty, sweetish, and thanks to the beets it acquires a pleasant pink tint.

Instant Sauerkraut without Vinegar

You will need:

White cabbage—2 kg;
vegetable marrow—1 PC.
Tomato—3 pcs.
Parsley—1 bunch.
Sweet red pepper—3 pcs.
Garlic—1 goal
Dill—1 bunch.
Carrot—2 pcs.
cilantro—1 bunch.
Water—500 ml.
Salt—taste.

Cooking:

Thanks to the abundance of vegetables, this sauerkraut can be eaten as a main dish, served as a salad and eaten during a diet or fasting days. Rinse and dry vegetables thoroughly, peel them (except zucchini). Cut the head of cabbage into 4 parts, dip in boiling water for 2-3 minutes. Cut the zucchini into circles or cubes, tomatoes into circles, rub the carrots on a coarse grater. Pepper cut into strips. Finely chop parsley, dill and cilantro. Pass the garlic through a press. Let us remind lovers of homemade products that according to the lunar calendar, it's already high time.

Boil water, add salt. Cool the resulting marinade and strain. In a deep bowl, lay cabbage, zucchini, peppers and tomatoes in layers. Sprinkle each layer with carrots and garlic. Pour the vegetables with brine, cover with a plate and put oppression. Cabbage should be fermented for 2-3 days at room temperature. It is recommended to store the finished one in the refrigerator, but it is unlikely that it will “live” until the winter, since it will be eaten in the first days.

Crispy Instant Sauerkraut

You will need:

White cabbage—3 kg;
Honey—2 tbsp
Apple— 2 pcs.
Carrot—1 PC.
Water—1 l.
Caraway—½ tsp
Salt and allspice—taste.

Cooking:

Remove the upper leaves from the cabbage, rinse well and chop into thin strips. Wash carrots and apples, peel and grate on a coarse grater. Mix cabbage, carrot, apple, sugar, salt, pepper and cumin in a deep bowl. Mix the ingredients with your hands.

Boil water, dissolve honey in it (to distinguish, you need to know the difference). Cool the marinade and pour over the vegetables. Cover the bowl with cabbage with a plate, place a load and leave for 3 days at room temperature. Sauerkraut is very crispy, fragrant and sweetish. It will be truly appreciated by every gourmet.

This is how it often happens that tomorrow the mother-in-law comes to visit, she will definitely want to bake her signature pies, but there will be no filling. Because the cabbage, which she fermented a month ago, ended, and there was no time to cook a new one, of course. The situation, frankly, is a stalemate, because you can only buy on the market, but you won’t deceive your mother-in-law. And just for this occasion, I have a great way to cook this vegetable. Sauerkraut per day, the recipe with a photo of which is in front of you, turns out to be crispy, juicy.
The whole secret is that we will fill it with hot marinade, and during the day sauerkraut can be served at the table. We will prepare the classic marinade according to the basic recipe. It includes only water, granulated sugar, table salt and table vinegar. But if you want to diversify the taste of the dish, you can add your favorite spices to the marinade, such as coriander, rosemary, basil, cloves, a mixture of peppers. This will not only decorate the taste of your cabbage, but also make it healthier, because many spices, due to their burning taste, are medicinal.
For fermentation, we need white cabbage of late varieties. As a rule, the leaves of such cabbage have a bright white color and a denser structure, which gives the finished dish a special taste and crunch. It is best to put the cabbage in a glass container, while trying to tamp as tightly as possible.
To give a certain mild taste and bright orange color to the appetizer, we also chop the carrot root. Try to choose small, bright fruits, they tend to be juicier and have a rich taste. You can soak the peeled carrots for half an hour in cold water before chopping, then it will definitely be juicier and sweeter.

How to ferment cabbage in a day

Ingredients:
- white cabbage - 2 kg,
- carrot root - 800 g,
- water - 1 l,
- table salt - 2 tbsp,
- granulated sugar - 1 tbsp,
- table vinegar 9% - 8 tablespoons,
- bay leaf, spices.




We wash the cabbage and remove the top leaves. We cut the forks in half, and then thinly chop it with straws.




We clean the carrot root from the peel and grind it on a grater.








We put the vegetables in a glass jar, while crushing with our hands and tamping.
Top with hot marinade.
To prepare the marinade, boil water and pour salt and granulated sugar into it, and then pour in table vinegar. Turn off the marinade and let it cool slightly before pouring into a jar.
Let the air out with a spoon.




Close the jar of sauerkraut with a lid and leave for a day.




Bon appetit!




Look the same

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.

Sauerkraut is one of the most useful and delicious preparations for the winter. It is a complete source of vitamins and minerals. It can be eaten on its own, added to soups, used as a filling for pies. Several recipes have been developed on how to ferment cabbage so that it is crispy. It is enough to choose the method that suits you and strictly adhere to it.

To deliciously ferment cabbage, you need to take into account many aspects. Even the quality of salt can sometimes affect the result. When preparing, follow these guidelines:

By adhering to such simple rules, how to properly ferment cabbage, you will be able to get an excellent snack. It will decorate not only everyday, but also a festive table.

Classic recipe

The most common way to ferment cabbage so that it is crispy is to use the classic recipe. You will need a minimum set of components:

• head of cabbage weighing 4 kg;
• five pieces of carrots;
• salt and sugar 4 tablespoons each.

The whole cooking process can be divided into several stages:

You can store cabbage for storage after the end of the fermentation process. Close the jar with a plastic lid and place in a cool place. This cabbage sourdough recipe takes about 4-5 days to make.

Recipe with garlic

One of the ways to make sauerkraut tasty is a recipe with the addition of garlic. The finished snack acquires an original taste and aroma. You will need the following components:

• cabbage forks weighing about three kilograms;
• three - four carrots;
• half a liter of pure water;
• 100 ml of vegetable oil;
• 100 ml of vinegar;
• a couple of cloves of garlic;
• a couple of laurel leaves;
• one and a half tablespoons of coarse salt;
• 4 spoons of sugar.

The method of fermenting cabbage so that it is crispy is extremely simple. The whole process consists of the following steps:

Such an appetizer can be served at the table a few hours after preparation. This recipe is rightfully considered the best way to quickly ferment cabbage.

Cabbage in honey brine

To prepare a delicious savory snack, a cabbage sourdough recipe in a jar with honey is suitable. You will need very few ingredients:

• cabbage forks weighing three kilograms;
• one large carrot;
• a tablespoon of salt;
• 700 ml of water;
• a tablespoon of honey.

The cooking process takes place in several key stages:

Such an appetizer should ferment during the day. After that, it can be stored in a cool place.

spicy cabbage

If you love spicy savory snacks, then this recipe is just what you need. Cabbage turns out unusually crispy and juicy. For cooking, you need a minimum of ingredients:

• a pair of cabbage forks weighing no more than 2 kg each;
• two capsicums;
• kilogram of carrots;
• 4 liters of water;
• 5 cloves of garlic;
• half a glass of salt.

The cooking process is simple. It consists of the following steps:

Choose the way that suits you best, how to ferment cabbage deliciously and you can surprise your guests with an interesting snack. She will be in demand at any feast.

Video recipe for fermenting cabbage in old Russian