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Instant sauerkraut – 12 recipes at home. Instant sauerkraut recipes Delicious instant sauerkraut recipe

When the cold weather sets in, you always want to serve something tasty and filling to the table. This is especially true for native Russian dishes, which include sauerkraut. instant cooking. She can turn even the most modest dinner into a great feast. In addition, cabbage has many useful properties, which, by the way, is absolutely necessary during the cold season.

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

You will need:

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

Shred the cabbage to about the same thickness as you would for salads. Take a large bowl and start mashing the cabbage in it by hand. Carrots can be grated coarse grater or cut into strips. The pepper is cut into strips one centimeter thick. Alternatively, you can cut it into small cubes. Mix the mixture in the bowl again with your hands.

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

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

No added vinegar

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

You will need:

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

The carrots are grated. The cabbage is shredded. As in classic version, put it all into a large bowl for easy mixing and begin to knead with your hands until the cabbage releases its juice. We are preparing three liter jar, having first poured boiling water over it to disinfect it, after which we place vegetables tightly in it.

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

Recipe with apples

You will need:

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

The cabbage is chopped as finely as possible, and the apples and carrots are grated. After this, transfer the products into a large bowl or basin and begin kneading by hand. Continue until you see the cabbage has released its juice. Make a brine from warm water and salt.

After this, the cuttings are tightly compacted into a jar and stored for about 2 days. room temperature to start the fermentation process. Insert wooden sticks through the cheesecloth into the jars to make the cabbage crisp and white. After 40 hours, put the cabbage in the refrigerator when fermentation is complete, and after another 2-3 hours the appetizer can be served.

Kvasim in 3 liter jars

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

You will need:

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

We cut the vegetables: the cabbage is shredded, and the carrots are grated into strips. Mix them together in a bowl by hand until the juice appears, and then place them tightly in a 3-liter jar. For the brine, mix the spices. Add anything else to taste, based on your own preferences.

Pour in 1.5 liters of warm water and stir until the salt and sugar crystals are completely dissolved. The brine is transferred to a jar with cabbage, and the neck is tightened with several layers of gauze. The total fermentation time is 2-3 days. During this period, you must open the gauze a couple of times to let the gases escape and pierce the cabbage layers, otherwise the product will become rotten and cannot be eaten.

With beets

You will need:

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

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

The brine for our cabbage is prepared in a large saucepan. In total you need 2.5 liters. Put salt and sugar there, boil, stirring constantly. When it has cooled to an acceptable temperature, pour it over the cabbage, tie the top with gauze, place a plate and add additional weight on top. Complete fermentation lasts 3-5 days.

Cabbage, pickled with heads of cabbage

You will need:

cabbage – 7 pcs.;
salt – 250 g;
water – 10 l.

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

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

The brine is prepared from water and salt and stirred until the crystals are completely dissolved. Pour it over the cabbage so that the liquid is 3-4 centimeters higher. We tighten the gauze on top and lay down the oppression. Salting takes up to a week. The finished snack should be stored in a cool place.

Recipe for 2 hours

You will need:

cabbage – 1 pc.;
carrots – 2 pcs.;
salt – 2 tbsp. spoons;
sugar – 1 glass;
rast. oil – 8 tbsp. spoon;
vinegar – 70 ml.

The cabbage is washed, cleared of old leaves and finely chopped. Carrots also undergo pre-treatment, after which they are grated on a medium grater. Pickle for quick sauerkraut It is done as follows: boil 1 liter of water, alternately adding sugar and salt, stir until completely dissolved. At the end vinegar and oil are added.

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

Crispy and juicy cabbage

You will need:

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

First of all, prepare the brine for the cabbage. Mix salt and sugar in warm boiled water until completely dissolved. The cabbage is peeled, washed and finely chopped using a knife or grater. Carrots are grated. The vegetables are mixed in a bowl and then compacted into a jar. Don't forget to place a bay leaf between layers.

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

With bell pepper and grapes

You will need:

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

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

It is best to choose enamel dishes; they are ideal for fermenting cabbage. Place a plate on top and press down. The process of souring the cabbage will last about 3 days, and every day you need to pierce it at least a couple of times to the very bottom with a wooden skewer so that the gases escape.

In Armenian

You will need:

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

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

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

carrots – 1 pc.;

garlic – 3 cloves;

horseradish root – 30 g;

salt – 3 tbsp. spoons;

sugar – 2.5 tbsp. spoons.

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

Prepare the brine: boil a liter of water, add bulk ingredients. After this, the marinade must be filtered through cheesecloth and cooled. Pour the resulting liquid completely over the cabbage, cover the top with a plate and oppression. The ferment lasts for 3 to 5 days at room temperature. Don’t forget to periodically pierce the cabbage with a natural wooden skewer and skim off the foam.

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

The cabbage is mixed with carrots and garlic, after which it is placed in jars and filled completely with the resulting brine. Sterilize for 30 minutes and twist.

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

It is necessary to mention the benefits of this product. Cabbage itself is valuable for a large number of useful vitamins and microelements, and during the fermentation process, lactic acid bacteria are formed in it. It is because of them that a kind of sourness and sharpness appears. They also increase the content of vitamin C, which improves immunity, making us healthy and protecting us from diseases. Cabbage brine is extremely necessary for people with stomach problems, especially with low acidity, gastritis or ulcers. This preparation for the winter will saturate your diet with a lot of useful vitamins, which are so lacking in the cold. Today we will tell you exactly how to ferment cabbage correctly.

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 healthy. Before fermenting cabbage, check your home supplies for the presence of rock sea salt, this is exactly what we will need. Avoid iodized and “extra” cabbage - they will give the cabbage a bitter taste, and we don’t need it at all.

Prepare the container. Ideally, you need to ferment the cabbage in a wooden tub, covered with a circle of wood, on which a heavy stone (for the press) is placed on top. It is unlikely that it will be possible to ferment cabbage at home using exactly this principle. In an ordinary apartment you can rarely find a tub, and even more so a stone. But the situation can be successfully overcome. Instead of a container, it is recommended to use a large saucepan or a regular bucket, and a simple three-liter jar of water will serve as a “stone”. Do not use containers made of aluminum or any other metal; it is better to use a plastic bucket. The proximity of cabbage to exposed metal will give bad results. As a last resort, you can ferment cabbage in a regular three-liter jar. And it’s better to use several at once - the aromatic cabbage “flies away” with incredible speed. When the strategy is outlined, you can safely go for vegetables.

We buy vegetables

It's not a matter of choosing carrots - take regular, juicy ones with a rich orange color. How much will it be needed? It's purely up to your taste, some people like it more, some don't. On average, 1 kilogram of cabbage requires 1 small carrot.

How to ferment cabbage to really get it delicious product? The choice of the vegetable itself will also play a huge role in this. Avoid early varieties and young heads of cabbage with tender and greenish leaves - you won’t get a crispy and tasty treat. Buy mature cabbage with a well-developed head, which should be white and very dense, preferably without cracks or any spots.

Shredder

Housewives who certainly know how to ferment cabbage correctly pay special attention to shredding. The thinner and longer the cabbage threads are, the better the quality of the dish. Such a treat will decorate any feast. For convenient and quick shredding, there are special knives, stationary or manual. If you don’t have one, don’t worry, regular kitchen utensils will do just fine, but it will take a little more effort.

Peel the carrots and remove the top leaves from the cabbage. The head of cabbage should be cut in half vertically. Now finely chop the cabbage, the thinner and longer the strips, the better. Chop right on the kitchen counter and you'll end up with a huge pile of cabbage. Grate the carrots directly into it and mix evenly.

Solim

Let's move on to the next stage. How to ferment cabbage in your kitchen? How much salt should I add? Taste. Take a generous handful onto a large pile and sprinkle evenly. Next add a good pinch of sugar, it will speed up the fermentation process. Now you should thoroughly mash the cabbage and carrots. Just knead the vegetables well with your hands right on the table. But, without fanaticism, since our task is to make the vegetables give juice, and not turn them into porridge. Taste a little, add salt if necessary. There should be exactly as much salt 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, you will be told 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 was given very important importance, because sourdough was one of the main ways of preparing vegetables for the winter. They chopped cabbage only on men's days and only on the new moon. Today, fresh cabbage can be freely purchased at any time of the year, and the question of strategic reserves disappears, and we follow the lunar calendar less. But it wouldn’t hurt to listen.

Whether to add anything during salting or not is entirely a matter of your taste. Cumin will add “vigor” to the cabbage, and an apple, for example, will make the taste a little brighter and more delicate. The fruits of winter varieties such as Antonovka are ideal for these purposes. Grate the apple or simply cut it into several pieces and add to the mass. All options are good and tasty in their own way. Prepare a little bit of everything and find out which method you like best.

Bookmark in container

Take the prepared container (saucepan or bucket) and place the chopped vegetables in it, compacting each layer tightly. Do not fill the container to the brim; leave at least 10 centimeters free. During the fermentation process, a lot of juice will be released, it is advisable 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 plate of a suitable size and place it on top of the mass, press it tightly, and place a weight on it. This can be any handy and fairly weighty object, for example, a pan 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 a radiator if this happens in winter. Your next task is to wait for the cabbage to 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. Simply remove the foam periodically with a spoon, and to release the gas, the mass should be pierced with any long object. Remove the weight and the stand for it, then pierce the cabbage several times to the very bottom; you probably have a suitable device 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 compact it 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.

Sauerkraut in a regular jar

It may seem to you 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 be sold out in a few days. For those to whom such volumes seem enormous, we will tell you how to ferment cabbage in jars.

Preparation, chopping and salting will be exactly the same as described above. All you need to do is compact the mixture tightly into suitable jars. A 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 anything that is suitable for this purpose and can be found in your kitchen.

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

Problem solving

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

Help will come from the same advice from our grandmothers. When fermenting cabbage, they added rye bread. Therefore, you can safely add a little (just a little) rye crackers or dried kvass to the prepared vegetable mass, stir, and fermentation will begin immediately. This method can also be used in cases where it is necessary to prepare a dish as quickly as possible. If all conditions are met, cabbage with such an additive can ferment in a day or two.

Enjoy your meal!

Crispy and juicy, sauerkraut is popular with people of all ages. I do not accept store-bought pickles and have my own favorite ways of preparing them. Today I want to offer you a recipe for delicious, crispy and juicy instant sauerkraut, and not just one, but several of the most successful ones.

Every housewife will be able to choose for herself a successful cooking method from those that I will offer you today. Over the years, I have collected a proven collection of recipes, I am sure of them - the cabbage turns out very tasty, and, of course, such preparations take a minimum of time during preparation.

Recipe for quick cabbage with beets

First, I suggest preparing delicious cabbage with beets. Red beet is not the main ingredient; it will only give our cabbage a stunning color. pink color. This appetizer will decorate any feast. You can use it immediately, or you can sterilize it in jars and preserve it for the winter.

To prepare instant sauerkraut with beets, we need 1 day.

Ingredients:

Cabbage – 700 grams
Juicy beets – 1 piece
Red and yellow bell peppers – 2 pieces
Garlic – 1 large clove
Dill, fresh basil – 5 sprigs each
Vinegar 9% - 4 tablespoons
Savoy salt – 2 tablespoons
Sugar – 1 tablespoon
Allspice – 6 pieces
Water.

Cooking steps:

We buy regular, cheap white cabbage at the supermarket or market. We will need two more fleshy peppers, preferably in different colors, so that our appetizer is bright and beautiful. We definitely need garlic and young, juicy beets.

We wash the cabbage with water; you can cut off the top leaves if they are crushed or have spots. Cut out the stalk. We need to chop the cabbage coarsely so that we have less fuss and it’s more convenient to eat. We cut half of the cabbage like a watermelon, into slices 2-3 centimeters wide, and then each slice into large cubes.

The cabbage will fall apart on its own. Pour the chopped cabbage into a large bowl, it needs to breathe, just let it sit on the table for 5 minutes.

Wash and peel the bell peppers, cut them into thin strips, or coarse ones, as you like. Add pepper to cabbage.

Peel, wash and cut the beets into strips; you can grate them on a coarse grater. Wash fresh basil and dill and chop finely.

Pour the beets and herbs into a bowl with the cabbage. Mix everything well with a spoon. The cabbage will be marinated in a three-liter jar. Wash and dry it in advance. Pour all the vegetables into the jar. Simply cut the garlic into slices and also into a jar.

Pour about 1.5 liters of water into a saucepan, pour in Savoy salt, this special salt has spices added to it and it is sea salt. If you don't find such salt, add regular salt. Next add sugar and allspice. Place the saucepan on the stove and boil the marinade for a couple of minutes so that the salt melts.

Pour vinegar into a jar and use it as a hot marinade.

We close the jar. We put it anywhere in the kitchen, not in the refrigerator. After 24 hours, you can serve the cabbage.

Instant recipe for delicious homemade sauerkraut

The advantage of this recipe will undoubtedly be the quick preparation of crispy cabbage, and, of course, ease of preparation. Well, almost every housewife has products available.

Preparation:

White cabbage - 1 fork;
Ripe and sweet carrots – 2 pcs.;
Fresh garlic – 2-3 cloves (at your discretion);
100 ml. apple cider vinegar;
1 tbsp. a spoonful of coarse table salt;
1 tbsp. spoon of sugar (brown);
Sunflower, unrefined oil with scent – 110 ml;
Clean drinking water – 550 ml.

Preparation:

The recipe is simple to prepare - grate the carrots, and it is best to use a special grater for Korean carrots. Thin slices of vegetables will release more juice and will look attractive when served.
Chop the cabbage into thin long slices.
Prepare the brine - to do this, bring water to a boil, pour vinegar into it and vegetable oil, add spices. Stir and heat until the grains of salt and sugar dissolve.
Prepare a container for fermentation - ideally a glass jar, add mixed vegetables to it and fill it with hot brine. Place a small weight on top, covering the cabbage with a plate.

The dish will be ready in a few hours, but after it has completely fermented, it should be put in the refrigerator.

Quick cabbage “Khrustovka” in Chernigov style

Fast, naturally fermented cabbage turns out juicy, crispy and very tasty, and also does not contain harmful vinegar.

Cabbage – a head of about 2 kilograms;
Carrots – 2 pcs.;
Seasonings and your favorite spices;
Pure water;
50 gr. coarse salt;
65 gr. granulated sugar.

Preparation:

The recipe is designed for a 3 liter jar. Shred the cabbage at your discretion, into thin “strings” or larger pieces, and grate the carrots.
Mix the vegetables together and pack tightly into a glass jar.
Shit secret: in order not to spoil the recipe for quick preparation of homemade sauerkraut, very tasty, you need to prepare the filling correctly - mix all the remaining ingredients for the brine (strictly according to the recipe), and pour it into a jar.
You should not close the jar with a lid; it is better to wrap the neck with a small piece of gauze. Leave the container for 2-3 days at room temperature, and then you can close it with a lid (plastic) and store it in a cool place.

Crispy and juicy cabbage is ready to eat.

Instant sauerkraut in a jar per day without vinegar

How to prepare sauerkraut literally within one day, for example, for a picnic or holiday - is this possible? And it will not be inferior in taste to another recipe. This recipe is also quick; sauerkraut ferments in a jar overnight without vinegar.

We will need:

2.5 kg of white cabbage;
3 medium carrots;
Coarse table salt – 2-3 tbsp. spoons;
Fragrant spices;
Granulated sugar – 100 gr.

Preparation:

Cut the cabbage in any convenient way, and chop or grate the carrots. Mix the vegetables together with coarse table salt and grind thoroughly to release their juice so that the day-old cabbage is crispy.

Press the vegetables into a jar, adding spices while stirring.

Cabbage in 1 day

Are you planning a feast or party with friends, and you don’t know how to diversify the table? Sauerkraut in a jar a day in advance - what could be simpler and tastier?

For preparation you will need the following ingredients:

A small head of cabbage;
2 carrots;
55 gr. salt;
A pinch of cumin;
Spices;
45 ml of any fruit vinegar;
65 ml unrefined oil with the smell of seeds;
60 g sugar.

How to cook sauerkraut quickly in 1 day in a jar according to the classic recipe:

Let's prepare the vegetables - grate or cut the carrots, and chop the cabbage into thin strips. Grind the vegetables with salt and granulated sugar until juice appears.

If the vegetables are juicy and fresh, then their juice will be enough, but if necessary, you can always add clean water.

We prepare a marinade from the remaining products - or rather, mix oil with vinegar and cumin.

Place black pepper and bay leaf on the bottom of the container, place vegetables on top of them, and pour in the marinade. Place in the refrigerator to let the cabbage steep, and by evening it will be completely ready – crispy and aromatic.

Quick sauerkraut in 2-3 hours

Quickly ferment cabbage to serve; perhaps a hot marinade is used for this, with the addition of aromatic spices and seasonings so that the sauerkraut with brine is juicy.

For preparation you will need the following ingredients:

Cabbage – 1 medium head;
Carrot – 1 pc.;
Apple cider vinegar – 150 ml;
Vegetable oil – 100 ml;
Pure water – 250 ml;
Liquid honey – 2 tbsp. spoons;
Coarse salt - 2 tbsp. spoons;
Favorite spices - at your discretion;
A bunch of fresh herbs.

Preparation:

How to quickly make sauerkraut at home? The recipe is very simple - chop the cabbage as thinly (but not finely) as possible. Grate the carrots on a fine grater.

Boil water with salt, honey, oil and vinegar and add spices to the brine.

Place fresh herbs on the bottom of the container (you can only use the stems), mix the cabbage and carrots and compact them into the container.

Pour the hot marinade on top, let it cool, close the lid and put it in the refrigerator, the workpiece is almost ready. Serve with thin rings of pickled onions.

Cabbage in brine

Preparation:

Cabbage - 1 fork;
Carrots – 1 pc.;
Salt – 2 tbsp. spoons;
Brown sugar – 2 tbsp. spoons;
Vinegar – 125 ml;
Water – 300 ml;
Spices - to taste.

Preparation:

So, a recipe for quick cooking in brine. To do this, mix spices and vinegar in water, bring to a boil and cool.

Chop the cabbage and carrots, but do not crush them, place them in a bowl and pour over the marinade.

Place a plate on top and place a small weight on top. Let the cabbage stand at room temperature for a while and store in the refrigerator. This quick way You will definitely enjoy the cooking.

Pickled young cabbage “Spring”

In the summer, you want to treat yourself to winter dishes that your family and friends already miss. One option could be a snack of young sauerkraut.

For preparation you will need the following ingredients:

A head of young cabbage;
Fresh carrots – 2 pcs.;
Coarse salt - 1 tbsp. spoon;
Water – 400 ml;
Wine vinegar – 125 ml;
Brown sugar – 2 tbsp. spoons;
Favorite spices.

Preparation:

Peel the top leaves from the head of cabbage and cut the cabbage into pieces into 6-8 pieces. Cut the carrots into rings.

Place the vegetables in layers in a jar, being careful not to compact them too much. Such preparations are best made in small containers.

Prepare the marinade with vinegar and spices, cool and pour into a container. After 3-4 hours, store in the refrigerator. You can add beet slices for color, and to emphasize the taste - apple slices and garlic.

This is the simplest and most effortless recipe for tasty, crispy and juicy cabbage instant sauerkraut.

In winter and early spring, we experience a deficiency of vitamins, which is caused by a lack of sun, fresh vegetables, berries and fruits. Sauerkraut can easily replace most of these products, bringing great benefits to our body. Since it contains not only very useful vitamins (C, P, B, A, H, E, K) but also important microelements (iron, magnesium, potassium, calcium, phosphorus, sodium, sulfur, zinc, chromium, iodine, copper, molybdenum, etc.).

Not so long ago, this product was prepared for the winter only in the fall, and the whole family usually took part in preparing winter supplies for use. It was fermented with the addition of carrots, beets, various berries and fruits, for which they chopped, chopped into pieces, quarters (peluski) or used whole heads of cabbage. Ready-made cabbage can not only be served with butter and onions, but also cooked from it as main dishes, used as a filling for dumplings, pies and pies, and even boiled or cabbage soup.

Today I will introduce you to different ways of preparing this very delicious snack for the winter.

For your information, the recipes offered below will remain relevant in winter, since cabbage and carrots are now sold in stores all year round.

The first recipe I want to introduce you to is the classic technology for fermenting white cabbage, used in canning industries.

Currently, the most common method of preparing this snack is the shredding method. Vegetables are usually fermented in barrels, vats, plastic or enamel containers.

To ferment for the winter, you need to choose the right vegetables. Not all varieties are suitable for this purpose. Usually mid-ripening and late-ripening varieties are used (for example, Slava, Belorusskaya, Moskovskaya late and others).

Early ripening varieties are undesirable for use, since they usually have a loose, friable structure and a low sugar content necessary for fermentation.

For fermentation, I choose white heads of cabbage with a dense juicy structure, since they are not very juicy vegetables will give little juice, and the fermentation process will be complicated.

To prepare this snack according to the classic recipe, we need carrots, salt and spices as additional ingredients. I usually take 1 medium-sized carrot for 1 large head of cabbage, but since such concepts as large and medium are different for everyone, for convenience I will indicate all proportions per 1 kilogram.

Ingredients:

Cabbage – 1 kg
Carrots – 30 g
Salt – 20 g (per 1 kg of vegetables)
Dill seeds – 0.5 tsp.
Bay leaf

First, we clean the heads of cabbage from outer green leaves and from all visible damage and wash them well. Then carefully cut out the stalk with a knife and chop it. When chopping, if possible, you should get a straw of uniform size.

Wash the carrots, peel them from the top layer and grate them or cut them into thin strips. The color of the finished product depends on the amount of carrots. The more it is, the brighter the shade. At the same time, there should not be too many carrots, otherwise they will give the finished dish additional softness.

Mix all the vegetables and grind with salt. Add salt in the amount of 20 g per 1 kg of vegetable mixture.

When fermenting cabbage, salt is added at the rate of 2-2.5% by weight of vegetables.

If you add more salt, the finished dish will be oversalted. Also, an excessive amount of salt will inhibit the activity of lactic acid bacteria, and then other microorganisms that are undesirable for us may develop in the product.

At the same time, if the amount of salt is less, then the finished product, due to the action of foreign microorganisms, may turn out to be too soft and may become covered with mucus.

You cannot use iodized salt for fermentation, otherwise the cabbage will turn out soft.

Now we transfer the vegetable mixture into a large container and compact it well with a wooden pestle or rolling pin. In the middle of the vegetable mass we place several bay leaves and dill seeds, wrapped in gauze or bandage. Dill will give the finished dish a spicy aroma; in addition, it has antibacterial properties, which will prevent the proliferation of putrefactive bacteria.

If desired, you can put whole leaves on top, which need to be prepared in advance by removing them from the washed heads of cabbage.

I don’t add whole leaves because it’s not convenient to pierce the vegetable mixture to remove the accumulated gas.

Finally, we place a wooden circle or flat plate on top, the diameter of which should be slightly less than the diameter of the container itself, and place a load (for example, a jar of water or a clean calcined stone). The pressure should be heavy enough for the mixture to settle and become covered with brine.

Sauerkraut for several days at room temperature. The fermentation process begins almost immediately. Within a few hours, juice appears on the surface.

We pierce the fermented vegetable mixture in several places every day (morning and evening) with a wooden stick, knife or fork. It does this in order to release the accumulated gas released during the fermentation process. If this is not done, the finished product will acquire an unpleasant odor and bitterness.

On the second day, foam appears above the surface of the brine, which also must be removed as it forms.

The favorable temperature for fermentation is in the range of 15-22°C. If the temperature is below 15°C, the fermentation process will be greatly delayed. At temperatures above 25°C, along with lactic acid bacteria, microorganisms harmful to the fermentation process will also develop, under the influence of which the finished product will acquire an unpleasant taste and smell.

At a temperature of 20-22°C, vegetables are fermented already on the fifth day, acquiring a pleasant sour taste. By this time the brine will become transparent. At lower temperatures, the fermentation process can last up to 10 days.

Considering that everyone has their own taste preferences, you can control the sour taste of the finished dish by taking a sample starting from the 3rd day.

As soon as the snack acquires a pleasant taste and sufficient sourness, the containers are removed to a cool place (cellar or basement). I transfer the finished snack into three-liter jars and put it in the refrigerator.

Sauerkraut with beets (in a 3-liter jar)

Of the incredible number of recipes for making sauerkraut, fermentation with beets is perhaps considered the best of them. That is why it is very popular, because of the amazing taste of the finished product and ease of preparation.

We will prepare an appetizer according to this recipe in a 3-liter jar. The dish turns out moderately spicy and beautiful to look at.

To prepare this dish, I took a large fork of the Slava variety, one medium beet of a dark burgundy color, which turned out to be very sweet in taste. I indicate the quantity of ingredients for one 3-liter jar.

Ingredients:

Cabbage – 2.5 kg
Beets – 1 pc. (average)
Sugar – 1 heaped tablespoon
Hot peppers- 1 PC.
Garlic – 5 cloves

I washed the forks, removed the top leaves, cut them into two parts and removed the stalk. Then I chopped it with a knife into small strips. I washed the beets well with a coarse grater, peeled them and chopped them on a coarse grater.

Peeled the garlic and finely chopped it with a knife. I washed the hot pepper, removed the seeds and membranes and finely chopped it.

In a large container, I combined all the vegetables with salt, sugar, spices and mixed well.

I prepared a 3-liter jar in advance and washed it thoroughly. Placed the vegetable mixture in a well-washed jar, compacting it tightly with a wooden rolling pin. I placed the jar in a deep plate, since during the fermentation process the juice flows out of the jar.

Let me make a reservation right away that I placed the chopped vegetables in the jar in two stages. First, I filled the jar and waited 20-30 minutes until the vegetables released their juice and the mixture settled a little. Then I added the remaining vegetables.

Since the beets were quite sweet, the fermentation process was stronger. Foam appeared on the surface of the brine by the next morning.

I pierced the contents of the jar every day (morning and evening) with a large knife. I also removed any foam that appeared in the morning and evening.

Fermentation took place at a temperature of 20-22°C. On the fourth day, the fermentation process slowed down, and the appetizer was almost ready. I covered the jar with a nylon lid and stored it in the refrigerator.

The appetizer according to this recipe is a little spicy and can be stored in the cold all winter. It can be served on the table with vegetable oil and herbs.

Crispy sauerkraut for the winter (instant recipe in jars)

Here is another recipe for this wonderful dish. We will also ferment vegetables in jars for this recipe.

We take ripe forks of late varieties, carrots of mid-season or late-ripening varieties (they have a richer color and sweetness), salt, sugar and bay leaf.

Ingredients:

Cabbage – 5 kg
Carrots – 150 g
Salt – 100 g
Sugar – 100 g
Bay leaf – 5 pcs.
Boiled water

We clean the heads of cabbage, wash them, and remove the stalks. Next, we chop them or chop them. Wash the carrots under running water, peel the skins and grate them on a coarse grater.

Mix the prepared vegetables in a large container, grind with salt and fill the prepared jars with the resulting mixture, adding one bay leaf to each. There is no need to compact it. The vegetable mixture should lie freely.

Pour the vegetable mixture into jars with cold boiled water, cover with clean gauze and leave in a warm room.

The jars must be placed in a deep container (plate or basin), since as fermentation proceeds, the brine will flow out of the jars.

Fermentation time is approximately three days. Every day (morning and evening) we pierce the contents of the jars in several places, and also remove any foam that appears. Pour the leaking brine back into the jars.

After three days, pour the brine from the jars through cheesecloth into a saucepan, dissolve the sugar in it, pour it back into the jars, which we close with plastic lids and put in a cool place.

When adding sugar to the brine, you need to taste it. I like a sweet and sour taste, so I add sugar to the brine until it tastes sweet.

After 8-10 hours the appetizer is ready. It turns out crispy, slightly sweet, and can be served without any dressing.

How to quickly and tasty ferment cabbage in brine

Another option for preparing this wonderful snack is fermentation in brine.

I took a large fork of the late variety Slava, which turned out to be strong and juicy, and one carrot of the Karotel variety, which has sweet flesh delicate taste, juicy and crispy.

Ingredients:

Cabbage – 2.5 kg
Carrots – 1 pc. (average)
Salt – 2 heaped tablespoons
Sugar – 2 heaped tablespoons
Bay leaf – 2 pcs.
Allspice peas – 6 pcs.
Water – 1 l

I chopped the washed prepared vegetables and mixed them thoroughly in a large bowl.

Try to chop into thin strips. Finely shredded cabbage will ferment faster.

I placed the vegetables in a pre-prepared 3-liter jar, compacting each layer tightly with a wooden rolling pin. Already during this action, juice began to stand out from the vegetables.

This is a good signal; during fermentation, the contents of the jar will be completely covered with brine.

Adding sugar to the brine speeds up the fermentation process.

As soon as the brine cooled, I poured it over the vegetables in the jar. I placed the jar in a deep plate, since during the fermentation process the juice flows out of the jar.

In the morning and evening, I pierced the contents of the jar with a knife to release gas bubbles released during fermentation and removed the foam that appeared.

After two days, my snack had enough acidity for my taste and was completely ready to eat.

I would like to note that this recipe is suitable for those who live in a city apartment and do not have the opportunity to store the preparations in the basement or cellar. With this recipe, you can ferment vegetables all winter and spring as you eat them.

Recipe for homemade sauerkraut in a saucepan, like my grandmother's

There are many recipes for this wonderful appetizer, but the cabbage my grandmother fermented in the old Russian way was especially good. Do you want to cook the same?

Ingredients:

Cabbage – 10 kg
Carrots – 200 g
Salt – 200 g
Sugar – 2 tbsp. l.
Dill seeds – 1 tbsp. l.
Bay leaf – 3-5 pcs.

If your forks total weight is more or less than 10 kg, calculate how much salt you need for your quantity.

We wash the heads of cabbage well, remove the stalks and, putting a couple of small heads of cabbage aside, cut into strips using a shredder or knife. Wash the carrots thoroughly, peel and grate on a coarse grater or cut into thin strips. We cut the remaining heads of cabbage into 8 pieces each.

Add grated carrots, salt, sugar to the chopped mass and mix, lightly rubbing with your hands.

Now transfer half of the vegetable mixture into a large enamel pan without chips and compact well. Next, lay out in an even layer the heads of cabbage cut into pieces, 3-5 bay leaves, dill seeds wrapped in gauze or bandage and the remaining half of the shredded vegetables.

We compact everything tightly, cover it with a wooden circle or flat plate and press it down with a weight.

Cover the pan with a towel or napkin, since the vegetable mixture must breathe, and leave to ferment at room temperature (20-22°C).

In the morning and evening we pierce the contents of the pan in several places. We also remove any foam that appears daily.

After 5-7 days, as soon as the brine becomes transparent and the product acquires a pleasant taste and sufficient sourness, remove the pan to a cool place (cellar or basement).

If you want the vegetables to be slightly sour, then start sampling on the third day of fermentation.

My cabbage acquired the desired taste on the fourth day of cooking.

By the way, ready-made sauerkraut can be stored in the cold until spring, preventing it from defrosting.

Previously, in the absence of a cellar, we stored it on the balcony. If it defrosts, then it must be consumed as soon as possible, since in this case the finished product changes its structure and becomes soft, not crispy, and quickly deteriorates.

Video on how to ferment cabbage without salt and sugar

Now that we have learned how to prepare this snack without salt and sugar, I will tell you how you can diversify its taste by adding fruits and berries.

Delicious cabbage pickled for the winter with apples, cranberries and rowan berries

Now that we have prepared a sufficient amount of an easy-to-prepare, but nevertheless wonderful snack, let’s try another wonderful recipe.

We will sauerkraut with apples, cranberries and rowan berries.

Ingredients:

Cabbage – 3 kg
Carrots – 3 pcs. (large)
Salt – 70 g (20 g per 1 kg of vegetable mixture)
Cranberries – 200 g
Rowan – 200 g
Apples – 2 pcs.
Allspice peas – 0.5 tsp.
Black pepper – 0.5 tsp.

For this recipe we will use white cabbage winter varieties (I have one large fork weighing 3 kg), carrots, cranberries, rowan and sweet and sour apples. I used the Semerenko variety of apples.

I removed a few top leaves from the prepared fork, cut the rest into several large pieces, cut out the stalk and chopped it into thin strips with a knife. I grated the carrots on a coarse grater.

Then she began to put the vegetable mixture into the pan in layers, compacting it tightly and layering it with apples and berries.

I laid out the remaining vegetable mixture as the last layer, compacted everything tightly again, covered it with a flat plate, pressed it down with a weight and left it to ferment at room temperature.

I pierced the contents of the pan every day (morning and evening) in several places with a knife in order to release the accumulated gas.

After three days, the snack acquired the desired taste, I put it in glass jars and put it in the refrigerator for storage.

You can use the cabbage we prepared according to these recipes in different ways: as a snack, simply season it with onions and butter; as a filling for dumplings, pies and pies; cook cabbage soup; fry, stew and bake, serving as a side dish for meat and fish dishes.

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Sauerkraut contains many vitamins and minerals. Precisely to preserve nutrients fresh vegetable It is recommended to ferment it. Unlike heat treatment, fermentation ensures complete preservation of beneficial elements for the body. The article provides several ways to ferment cabbage. Each sauerkraut recipe presented below is quite simple to prepare.

Sauerkraut: benefits and harms

In terms of the amount of useful substances in its composition, it is a leader among most vegetables and fruits.

Pickled vegetables contain vitamins:

ascorbic acid (vitamin C) stimulates the body’s protective functions, strengthens the walls of blood vessels and capillaries, promotes rapid healing of wounds and cuts;
retinol (vitamin A) is needed for the formation and strength of the skeletal system, maintains hair, skin, and nails in a healthy condition; · phylloquinone (vitamin K);
group of B vitamins is involved in intercellular metabolism;
Methylmethionine (vitamin U) has a lipotropic effect, protects hepatocytes, stimulates rapid healing of early erosions and other damage.
Microelements: sodium, copper, zinc, magnesium, phosphorus, calcium, iron, sulfur, iodine and others.

What vitamins are contained in sauerkraut - the table below:

Sauerkraut helps the body slow down the aging process of the skin, helps strengthen the immune system, and also has a beneficial effect on the endocrine system. The digestive organs (if there are no health contraindications) will also be grateful to you for eating such a wonderful dish. It even helps in the prevention of tumor diseases and do not forget that sauerkraut helps reduce the likelihood of fat accumulation in the body.

Microelements contained in sauerkraut - table:

Sauerkraut contains a low amount of calories: 25 kcal per 100 grams. Its use is recommended for dietary purposes.

But there are also contraindications to the use of sauerkraut, which means it can cause harm in case of: kidney, liver, and thyroid diseases. Do not use if there is a high level of acid in the stomach, high blood pressure, or an ulcer.

How to ferment cabbage at home: pickling rules

To prepare delicious, crispy cabbage, you must follow the following rules:

It is recommended to use containers made of natural materials, such as clay, wood. And also containers made of glass and plastic. Aluminum and iron utensils will not work. For long-term storage, a regular glass jar is recommended.
Before the fermentation procedure, it is necessary to ventilate the kitchen area so that harmful microorganisms do not enter the dish.
Only ordinary table salt (without iodine in the composition), medium or large in size, is suitable.
Remove the top leaves from the heads of cabbage so as not to wash the head of cabbage with water.
For prevention, it is recommended to lubricate the cooking container with honey and vinegar.
While stirring, pay attention to evenly distributing the salt. Physical effort will be required when decomposing the fermented vegetable into storage containers and then compacting it.
The larger the cabbage is chopped, the more vitamins it contains.
The workpiece should not be stored at too low temperatures.
Every day it is worth piercing the workpiece to the very bottom of the container. This allows the accumulated gases to escape from the mass. This is important: otherwise, the dish will be bitter.
Every day it is necessary to remove foam from the surface of the snack.

The fermentation period lasts from 3 to 5 days. Upon completion, the workpiece should be removed from the warm room. The most suitable temperature for subsequent storage is -1C to +2C.

Following the above rules on how to ferment cabbage, a crispy preparation recipe can delight you with a juicy, summery taste in the winter. This right choice, since pickled vegetables are not only tasty, they are also good for health.

Video grandma's recipe pickling:

Classic recipe for crispy sauerkraut

Crispy sauerkraut, classic recipe which is given below, is doubly delicious.

Required:

cabbage heads - 10 kg;
coarse salt – 200 grams;
half a kilo of carrots.

Step-by-step instructions: how to ferment crispy cabbage for the winter

Remove the top leaves and stalks. Divide the head of cabbage into four equal parts.
Cut the resulting quarters across the growth.
Finely grate the peeled carrots.
Place the cabbage on the work surface of the table, sprinkling carrots and salt on top. They should be distributed evenly throughout the mass.
Place the shredded product in a 12-liter bucket and compact well with each subsequent layer.
Cover with a flat dish or lid and place a heavy object on top.
Leave the vegetable in this form for 5 days, in a warm place. The fermentation process should begin. Usually, fermentation begins quickly; already on the 3-4th day, cloudiness of the juice can be observed. This means that gas bubbles are released. To avoid a bitter aftertaste, take the workpiece out onto the balcony, let it “breathe,” and carefully pierce it with a long stick. This way fermentation will reach the very bottom layer.

After a week, sauerkraut can be safely stored in a cool place. In such conditions it can easily be stored for a whole year.

Video classic recipe for sauerkraut for the winter:

How to ferment crispy cabbage in a jar

Crispy sourdough recipes can be safely used even by novice housewives. This is the simplest homemade version of pickling. Cabbage prepared this way has a juicy, slightly sour taste.

For this you will need:
· cabbage heads – 16 kg;
· kilogram of carrots.

Brine:
· 10 liters of water,
· kilogram of salt.

Photo of sauerkraut in a jar:

Cooking method:

Make a brine: dissolve salt in boiled water.
Finely chop the remaining ingredients. Mix in one container.
Having divided the resulting mass into parts, you should alternately dip each into freshly prepared brine for 5 minutes.
Afterwards, squeeze out the mixture and place it in the prepared container.
Divide the resulting mixture into glass jars, compacting tightly. Be sure to close the containers with lids. Let it brew for a day.
On the second day, move the workpieces to a cool place.

Instant sauerkraut is crispy and delicious

Below is a quick express recipe for sourdough. The product prepared using it will definitely crunch.

Ingredients:

a couple of kilograms of cabbage;
a couple of carrots;
250 grams of cranberries, grapes;
5 apples.

For the brine you will need:

1 liter of water;
sugar, vegetable oil - glass;
3/4 cup vinegar;
salt - 2 tablespoons;
garlic - 1 head.

Cooking steps:

The first step is to prepare the brine as usual. To do this, combine all the ingredients for the brine. Boil the mixture for up to three minutes.
Chop the cabbage, grate the carrots.
Place the vegetable mass in a container in the following order: cabbage, carrots, cranberries, apples, grapes. Repeat until the container is full;
Pour brine over the mixture, compact it and cover with a lid. Place a load on top. After a couple of days, the cabbage is ready to eat. This recipe is quick and tasty to prepare, and the quality is no lower than in more labor-intensive recipes.

Video simple recipe pickling:

How to choose the right cabbage for sourdough

To make cabbage tasty, crispy, and healthy, you need to know how to choose it correctly. Suitable varieties for pickling: “Zimovka”, “Belorusskaya”, “Slava”, “Yuzhanka”.

If there is no information about the cabbage variety, you can choose simply by appearance.

Cabbage suitable for fermentation has the following characteristics:

Dense, elastic head of cabbage. This can be easily checked by taking the forks of your hand and squeezing a little on both sides.
Solid surface, no cracks.
Fresh smell.
The length of the stalk is from 2 cm. If there is a cut, it should be white.
The absence of green leaves on the cabbage indicates that the top leaves have already been cut off.
The size of the head of cabbage is from 3 to 5 kg.
The head of cabbage should be quite dense.

Attention! There are cabbage varieties whose fruits have a flattened shape. This is not a defect.

Using the above tips on how to ferment cabbage correctly, you can get delicious preparations for the cold season. This is a good option to complement main dishes. Winter with such snacks will pass unnoticed and you will be able to get tasty and natural vitamins to your table all winter.

Video recipe on how to cook sauerkraut:

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