Sauerkraut - a quick recipe in a jar. Quick methods for pickling delicious crispy cabbage

During winter time best snack Sauerkraut is rightfully considered. And it’s probably impossible to count how many recipes there are for preparing it. I think that trying to collect them all in one place, or trying to describe them, will end in failure.

Each housewife or owner has their own treasured recipe, according to which they ferment this beloved vegetable year after year. And among them you can find how completely simple options with a minimum of ingredients, like ours today, and more complex ones - with various spices and additives. After all, if you look at it, what is not added to this snack as additional components. And what fermentation methods are not used.

Add dill seed, cumin, coriander, various peppers, Bay leaf, apples, beets... You can’t list everything! They are also prepared in different ways: with vinegar, without it, with brine (hot, cold), using natural fermentation processes. There are recipes where the cabbage is pasteurized at the end of fermentation, and there are recipes where the fermentation process, on the contrary, is stopped at the right moment.

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

But it remained and will remain the most popular for a long time. We have also given this option due consideration.

But I have another very easy one and quick way sauerkraut, which can also be classified in this category. Fermentation processes take place in it in a natural way, and even without the presence of sugar, which, as you know, is simply necessary for this.

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

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

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

Therefore, it is imperative to ferment this vegetable crop! Moreover, there are very fast methods for preparing it, requiring minimal labor and time. So today I decided to pickle just one head of cabbage per 2.5 kg. I will store the snack in jars in the refrigerator, and they won’t take up much space there.

It will take me no more than half an hour. And it will ferment for two to three days. Of course, it gets eaten quickly too, I don’t think it will last a week, but that’s good. You can also ferment another head of cabbage here. This is a good way to cook quickly!

Delicious, crispy, instant sauerkraut without vinegar

This is the simplest, easiest and fastest recipe I know. Starting with the simplest calculation of ingredients, and ending with the fact that after just two days a delicious fermented snack can be served on the table, this recipe is extremely attractive, and one of the most beloved and in demand.

It is especially convenient for those who have neither basements nor the ability to salt and store the product in large quantities. Because the fresh cabbage We now sell it from the beginning of summer until spring, that is, until a new fresh harvest, then in this form it can be prepared at least every week a little, so as not to clutter the usable area of the refrigerator.

It turns out very tasty and crispy, that is, exactly the way it is valued and loved most of all.

We will need:

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

I have written this calculation of ingredients for the reason that this is exactly what I am going to use today. In general, you can take any number of kilograms of vegetables.

That is, as you can see, for 1 kg of cabbage you need 1 level tablespoon of salt. You can add as many carrots as you like. If you like it more, add 200 grams, if you like it less, you can get by with 100 grams.

Preparation:

We will store the snack prepared according to this recipe in jars. Their size doesn't matter. Which jars are convenient to put it in, those are the ones we use. The only thing I want to note is that from this amount of ingredients you will get approximately 2 liters of the finished product. Keep this in mind when preparing your jars.

1. This recipe requires fresh juicy cabbage white. It will be fermented by natural fermentation, without adding sugar and brine to it, that is, only in the juice that it will release itself. Therefore, the presence of the resulting juice is a prerequisite for the processes that will occur during fermentation.

We have already discussed in detail how to choose cabbage, and which varieties are best to buy, in one of the previous articles on this topic, namely, when fermented.

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

2. Remove the vegetable from the top rough and contaminated leaves. Usually in the fall, heads of cabbage are sold with intact outer leaves, and therefore it is enough to simply remove them. But if you bought a product not during the period of its collection, but which was already in storage, then the upper leaves may turn out to be rotten. Naturally, we remove them, cut off all excess, and be sure to rinse the head of cabbage under running water, holding it by the stalk. We do this to prevent water from getting between the leaves.

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

3. The next important step is to cut the vegetable into thin strips. I remember that at first, when I was still very young, this was a difficult task for me. It is not always easy to ensure that the straws are not large but of the same thickness. You need to be patient and take your time.

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

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

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

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

4. It is also best to buy juicy carrots. By appearance Such carrots have an elongated shape, are not very thick, and their nose is rather blunt. My mom always calls this variety “Punisher,” no matter what its proper name is. I’m not very good at carrot varieties, but when my mother voices this name, we both understand perfectly well what we’re talking about.

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

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

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

That is, simply put, we need to mix all the chopped and grated ingredients with salt. If the cabbage we used was quite juicy, then there is no need to mash it. If you come across a fork that is not at all juicy, then before you sprinkle it with carrots, you can mash it a little. Otherwise, such cabbage will not release any juice at all, and the fermentation process will not even be able to begin.

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

My cabbage turned out to be small, but strong and juicy. My mother brought it to me from her dacha, and she always grows special varieties for pickling. That's why I didn't crush it. I just added carrots and salt and mixed everything.

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

6. Transfer the chopped and mixed vegetables into a saucepan of appropriate volume. I will use a five liter saucepan. Of course, I won’t be able to make it completely, but during pickling and fermentation the juice won’t run away anywhere.

7. Compact the contents tightly using both fists. Then cover with gauze.

8. Place a large flat plate on top of it. And put pressure on her. This could be a pan filled with water, a three-liter jar, also with water, or you could also put a jar of cucumbers. I haven’t yet had time to put away the ones I mothballed not long ago in the basement, so they will be a burden to me.

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

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

In the morning, having removed the pressure, plate and cheesecloth, you can simply pierce the cabbage with a wooden stick, or lightly toss it with a wooden spatula or a regular fork.

Apparently the kitchen is not warm enough, so gas bubbles have not yet appeared. Although there is quite enough juice, and I think that by the evening bubbles will appear.

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

11. Then crush the snack again with your fists, cover with gauze and put pressure on top.

12. In the evening next day Pierce the cabbage again or lightly toss it. Rinse gauze in cold boiled water and cover again and set the pressure.

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

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

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

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

In principle, this is the whole recipe. As you can see, everything is simple to such an extent that it couldn’t be simpler. And it's also quite fast. Of course, you can cook cabbage faster. For example, adding vinegar will speed up the process. But in this version the product will turn out to be pickled rather than fermented. And today we have another task, namely, obtaining tasty and crispy sauerkraut instant cooking. Which we did a great job with.

And the Russian proverb “A good appetizer is sauerkraut!” It really suits this recipe.

I hope that this simple and quick classic recipe will appeal to you, as it once did to our entire family. My grandmother used this recipe to ferment cabbage, and my mother still ferments it to this day. And for the past 35 years I have been fermenting it too.

The same recipe can be used for fermenting vegetables in large volumes - in tubs and large pans. At the same time, there is no need to transfer them to jars. We leave it in the pan, covering it with gauze and applying pressure. The only thing is that after two to three days the container with the contents should be taken out into the cold. Store it there.

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

And we used to store it in the woodshed, and dad would chop off pieces of cabbage with an ax. When I brought it into the house, we couldn’t wait for it to thaw. They took the frozen pieces and ate them just like that, giving it the opportunity to melt in the mouth.

You can use this appetizer as you wish: simply season with onions and butter, prepare a vinaigrette, cook cabbage soup and borscht, cook vegetable stew, bigus. Use as a filling for pies and pies. That is, whatever you can cook with cabbage.

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

I wish you good and tasty preparations.

And Bon Appetit!

First recipe below- just such a valuable pickled option. For leisurely fermentation, it is actually quick-cooking. Crispy cabbage slices will be ready after 2-3 days of infusion in a jar at room temperature.

We have included a second sample in the article. Ultra-fast with hot marinade. It's no longer useful natural fermentation, because the marinade contains vinegar. It is a preservative and does not form “live bacteria” with it. But the savory vegetables are ready for sampling after 12 hours.

Choose an awesome snack according to your taste and goals and cook it often all winter long!

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Instant sauerkraut without vinegar

Super crispy recipe for everyone who loves tasty and healthy food. Sourdough in a marinade, which includes only salt and spices, they can be adjusted to taste. The finished cut is without oil, so it requires seasoning with something as useful as possible. For example, olive oil first spin. All .

With a short effort and a couple of days of patience, you will get a traditionally excellent ingredient for winter salads, sour soups and stews with meat.

Preparation time: 30 minutes for preparation + 2-3 days for fermentation. We test for readiness after 2 days of infusion in a warm place.
Calorie content per 100 grams is no more than 40 kcal.

We need:

Cabbage - 2.5-3 kg
Carrots - 3 pcs. and more medium sizes
Water - 1 liter
Salt (without additives) - 2 teaspoons
Spices - to taste
We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.

Important details:

You can add as many carrots as you like. We love it when there is a lot of it. This informs the brine and is pleasant warm shade, and adds sweetness to the cabbage.
Spices can also be adjusted to suit your needs. More hot pepper means more spiciness. And also cumin, cloves, ginger and even turmeric. This one is classic fermented recipe reacts affably to many experiments.
Our proportions of ingredients will give traditional and juicy salad without too much spice. Brine can also be enjoyable as a separate drink.

Let's prepare the vegetables.

Finely chop the cabbage. The Berner grater always helps us out. Many housewives love a special manual shredding knife (or manual shredder). You can buy it right now during the fermentation season at any market in the barrel-salted aisles.

Chop the peeled carrots to taste. Don't forget that there is not only a coarse grater. In this recipe we use medium.

Combine the cabbage and carrot slices and mix, fluffing them up at the same time. It is convenient to work with your hands.

We will have brine in water, and not fermentation in our own juice. Without grinding, the cabbage will be as crunchy, delicious, and textured as possible.

Place the mixed vegetables in the jar halfway and lightly compact. Put spices on top. In our case, this is 1 bay leaf, 3 allspice peas and 1 small hot pepper. Place the remaining chopped vegetables on top of the spices in the jar and repeat the set of spices again.

You can add cloves or remove the pepper if you don’t like even a hint of spiciness. These experiments will remain within the boundaries of traditional tastes.

Let's prepare the marinade, pour in the vegetables and let them ferment under supervision.

Water at room temperature (!).

It is beneficial to prepare 1.5 liters of brine for a 3-liter jar.

The proportion for 1 liter is 2 teaspoons of salt. You need pure salt without additives. Accordingly, for 1.5 liters of water - 3 teaspoons. We pour spoons without the top and try.

Our goal is a solution slightly saltier than the ideal soup. Usually 3 level teaspoons are enough if the salt is extra fine. But there are different brands of salt, and coarse grinding is not as salty. Stir the salt in the water until completely dissolved and pour the cabbage into the jar, covering the slices. We take a fork and pierce the vegetables deeper

allowing the brine to penetrate to the very bottom.

You can use a long wooden stick, making a nod to the principles of natural fermentation. Strict Zozhevists and fans of Ayurveda strongly recommend working with fermented products only with wood or ceramics. If such restrictions seem like unnecessary hassle, look for a long, two-pronged turning fork. fried foods . She will allow go even deeper

in a dense layer of vegetables. Use any instrument to make simple movements: in depth and spread the cutting,

bubbles came. And so on in several places in the vegetable mass.

Add brine almost to the top - 1 cm before the neck of the jar. Usually a few bubbles form at the top, like foam. Place the jar in a bowl so that the inevitable foam from fermentation can drain out of the jar carefully. Place a fork nearby

which will remind you of the need to pierce the slices from time to time. This will allow the air bubbles formed during pickling to be constantly released to the top.

We pierce vegetables 2-3 times a day.

Keep the jar at room temperature for 2 to 3 days.

We advise you to try cutting at the end of 2.5 days and proceed according to your own preferences for readiness.

We get good sauerkraut and quite a lot of liquid that has flowed through the neck of the jar. As soon as the cabbage is ready, cover the container with a nylon lid and put it in the cold.

We once tried a version with honey.

On top of the cabbage, add 2 heaped tablespoons of coarse salt and the same amount of honey. Fill with water at room temperature. Follow the recipe above. Try it after 2 days to see if it’s ready (i.e., is it time to put it in the refrigerator). Honey cabbage is also very tasty and is suitable for anyone who is not allergic to honey.

Marinate quick classic cabbage in 12 hours

This savory guest of our meals is called “Provençal”. It is not only quick to cook, but also looks very impressive. How useful it will be during the holidays! If you overdo it with alcohol, a delicious pickle - popular remedy first aid for the morning after New Year's Eve.

Preparation time: 30 minutes for preparation + 1 day for marinating. We test for readiness after 12-14 hours.
Calorie content per 100 grams - no more than 100 kcal.

The result of some simple work is a fully prepared salad, already seasoned with oil. It can be easily stored in the refrigerator for up to 1 month, but can be eaten in a couple of sittings. So good!

We need:

Cabbage - 3 kg
Carrots - 300 g or to taste
Garlic - 4-5 large cloves or to taste
Red bell pepper - 2-3 pcs. medium size (can be frozen)

For hot marinade per 1 liter of water:

Salt (rock, coarsely ground) - 2 tbsp. spoons
Sugar - 1 glass
Vinegar, 9% - 80 ml
Little vegetable - 1 cup

Important details:

1 glass - 250 ml
From spices best decoration marinade - cumin, 5-10 grams. You can also add allspice (6-7 peas) and cloves (1-2 pcs.).
Carrots and garlic can be adjusted to taste. A proportion that many people like: for 1 kg of cabbage - 1 medium carrot and 1 bell pepper.
Frozen sweet red peppers pickle just as well as fresh ones. If you have it, feel free to use it.
Convenient and safe cooking - in an enamel or stainless steel pan.

The preparation is simple and quick.

Shred the cabbage as thick as we like in salads. Knead with your hands in a spacious bowl, lightly, without fanaticism. Carrots - cut into strips using a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Cut the pepper into strips 0.5-0.8 cm thick or into cubes about 1 cm. Combine the vegetable cuts and mix well. Again, it is most convenient to work with your hands.

Prepare the marinade.

We start cooking when the vegetables are chopped and mixed. Heat 1 liter of water on the stove, add salt and sugar to it, pour in the oil and stir until the bulk ingredients are completely dissolved. As soon as the liquid boils, pour in the vinegar, make a couple of movements with the spoon and turn off the heat. Be sure to cover with a lid to prevent the vinegar from evaporating.

Place ½ of the vegetable mixture in the selected container and compact tightly. Fill in half the hot marinade. Add the second half of the vegetables and add the rest of the marinade again. Place a plate and a weight on top (a 1-2 liter jar of water).

Leave to marinate for 8 hours.

When the vegetables have cooled down, put in the refrigerator for another 16 hours. After 12 hours of infusion you can try.

TOP 2 secrets for successful fermentation

Which cabbage varieties are best to choose?

Dense and flattened on both sides, maximally white heads of cabbage large size(from 3 kg 1 piece). These varieties are crunchy and do not lose their shape even when thinly sliced.

Young cabbage and too old cabbage ferment poorly. Varieties with a spherical head of cabbage become untidy and often lose their crunch.

How to cook new and refreshing dishes?

In addition to their vibrant participation in meat stews, borscht or solyanka, both spicy cabbages can easily make friends with available colleagues in salads without heating.

Add onions, sweet apples, frozen berries, boiled beets, canned corn, boiled beans or potatoes to the appetizing result of fermentation. You can enrich the taste of daily dishes and add antioxidant vitamins to your winter menu.

We will be glad if you like any instant cabbage recipe. Both are very tasty! And you must agree that it is true that healthy fermentation without vinegar requires more time.

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Sauerkraut– it’s not only tasty and inexpensive, but also very healthy. Every housewife tries to prepare such a healthy snack. Not a single feast is complete without this aromatic dish. We offer you very delicious recipes crispy homemade sauerkraut in a jar, which are simple and convenient, and the dish is simply delicious!

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

A delicious recipe for homemade instant sauerkraut in a jar

It is not at all necessary to ferment cabbage for a week; you can prepare the appetizer in one or two days. It turns out crispy, aromatic and incredibly tasty.

To prepare you will need:

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

Preparation steps:

Chop the head of cabbage into thin strips.
Peel and seed apples.
Cut into slices.
Grate the carrots on a coarse grater.
Add salt and sugar to shredded cabbage.
Mash well with your hands until the mixture releases juice.
Add carrots and apples.
Mix well.
Pack the vegetables tightly into a three-liter jar.
Leave in a warm place for two days.

Be sure to pierce the mass to release the gas that formed during fermentation. Then put the jar in a cool place - in the refrigerator or in the basement.

Hot brine recipe

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

cabbage – a head weighing approximately 2.5 kilograms;
two carrots;
several peas of allspice;
two or three laurel leaves.

water – 800 ml;
one tablespoon each of sugar and salt.

Let's prepare it like this:

Peel the carrots and cut into thin cubes;
boil water, add sugar and salt;
mix chopped vegetables;
add allspice and bay leaf;
put it in a jar (no need to compact it too much);
pour hot marinade very slowly;
To prevent the jar from bursting, you can pour in the marinade with a tablespoon;
place a deep plate under the jar;
leave 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 stop forming, and the jar can be removed to the balcony. Serve the next day.

Recipe with hot pepper and horseradish “Village”

The recipe is given at a large number of jars - 3-4 three-liter jars, 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:

Cut the cabbage into medium-sized squares.
Chop the beets into thin slices.
Grind the garlic, chili pepper and horseradish.
Mix all ingredients.
Place in jars (no need to compact tightly).
Prepare the brine: add salt and sugar to hot water, stir until completely dissolved.
Pour warm brine over vegetables.
Place in a warm place for two to three days.

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, the structure of the 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 the 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: quick recipe

This is a dish that can be prepared at any time of the year. It can be used for preparing first courses, for filling pies, and also as an independent dish if stewed with beef or chicken. Salads prepared with sauerkraut contain many useful substances and microelements.

You can make crispy sauerkraut using an instant recipe in a few hours (if you use vinegar in the marinade), or in a few days (natural fermentation process). Whatever fermentation method you choose, the snack turns out very tasty, crispy and aromatic.

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

A simple recipe for crispy sauerkraut with cranberries in three days

This is a simple but very tasty recipe for quick, crispy homemade sauerkraut with cranberries:

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

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

Preparation:

chop the head of cabbage into thin strips;
cut the carrots into cubes or chop using a coarse grater;
Dissolve salt and sugar in hot water;
stir chopped vegetables in a large bowl;
put in layers in a jar;
Place bay leaf, cumin and pepper between layers;
lightly tamp with a wooden rocker;
put a handful of cranberries on top;
pour warm marinade;
leave in the kitchen for two to three days;
Every day, pierce the cabbage with a fork to release the formed gas;
After three days, put it 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 colds in winter?

Prepare them a wonderful dish, rich useful substances and microelements - instant sauerkraut in brine. A crispy, aromatic and very healthy snack should be consumed almost every day, especially in winter, when the body does not receive enough vitamins.

You can make sauerkraut different ways and according to various recipes. According to traditional recipe(dry fermentation) the appetizer must be fermented for at least a week. What if you wanted to indulge yourself with homemade pies with cabbage, but you don’t have any cabbage? You can buy a snack in a store, but most often it is over-salted and over-acidified. Therefore, prepare crispy and aromatic cabbage yourself 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 is simply 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.

Preparation:

Chop the heads of cabbage and carrots into thin strips;
mix with salt and rub lightly with your hands;
fold in dense layers in a jar or pan;
dilute salt in warm water (liter);
pour in 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 so that carbon dioxide escapes;
after two days, drain the brine, heat it slightly and dissolve the sugar in it;
cool and pour over cabbage;
keep warm for 8-10 hours;
close with a nylon lid and put it in the refrigerator or on the balcony.

Recipe for instant sauerkraut in brine with vinegar

Guests are on the doorstep, and you don’t have enough salads and snacks on the table? Don't despair, make instant sauerkraut in brine and 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;
several laurel leaves;
900 ml water;
half a glass of olive oil;
a tablespoon of salt and the same amount of sugar;
a bunch of fresh dill.

Prepare as follows:

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

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

Remember!

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

Sauerkraut with vinegar: quick recipe

This crispy sauerkraut recipe in a jar is very easy to prepare, and in just a couple of hours you can pamper your loved ones with a vitamin-rich and healthy snack.

Instant crispy sauerkraut 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 water;
half a glass of vegetable oil;
three tablespoons of granulated sugar;
a tablespoon of salt;
ten tablespoons of vinegar.

Let's prepare it like this:

chop vegetables into thin strips;
pass the garlic through a press;
place the prepared ingredients in an enamel saucepan;
pour water into a bowl, add salt, sugar, vegetable oil, stir and put on low heat until the marinade boils;
remove from heat and add vinegar;
pour hot marinade over cabbage;
Place a flat dish on top of the cabbage and place a weight;
after three hours the cabbage can be served;
Keep refrigerated.

Instant cabbage with cumin and vinegar brine

To prepare delicious crispy sauerkraut quick recipe at the bank you need:

Chop a kilogram of cabbage.
Grind one medium-sized carrot on a coarse grater.
Cut one onion into half rings.
Place the cabbage in a saucepan and mash thoroughly with your hands.
Then mix cabbage with carrots.
Add peppercorns, a couple of bay leaves, half a teaspoon of cumin, a pinch of Provençal herbs. Mix.
Pack the cabbage tightly into quart jars.
Prepare the marinade: in a liter hot water Dissolve two tablespoons of salt and a spoonful of granulated sugar.
Add one tablespoon of vinegar essence.
Cool the marinade.
Pour into jars in a thin stream so that the marinade completely covers the cabbage.
Using a spoon or knife, release excess air from the cabbage.
Close tightly with a nylon lid and put it in the refrigerator.
After two to three hours you can take a sample - the cabbage is ready.

ATTENTION!

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

The snack goes well with meat dishes, as it contains vitamin B6, which promotes rapid protein absorption. Sauerkraut strengthens the immune system, which reduces the risk colds. If you have no appetite, doctors recommend drinking cabbage pickle every day. And if you are trying to lose a few extra pounds, then sauerkraut is ideal for dinner or lunch, because this dish is not only low-calorie, but also filling.

Preparing sauerkraut is not at all difficult. It is enough to finely chop a head of cabbage using a special grater, and for flavor add an apple, lettuce, pumpkin and cranberries or rowan berries (if they are not bitter). 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 winter time year, sauerkraut simply must be included in daily diet. Since it contains a large amount of vitamins and microelements that strengthen 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 butter is a low-calorie and light dish. A piece boiled meat and a small portion of cabbage is a wonderful 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 acne and acne, sauerkraut brine is perfect. Apply a small amount of brine to the face for ten to fifteen minutes and rinse warm water. The brine dries the skin, removes oily shine and tightens pores.

We hope we were able to convince you that pickling vegetables is a simple matter. Our very tasty, quick recipes for homemade crispy sauerkraut in a jar will help you pamper your family with an excellent vitamin-rich snack all winter long.

Sauerkraut is one of everyone's favorite dishes. This is very tasty dish instant cooking you can cook all year round. There are many recipes for sauerkraut. And each is good in its own way. Amazing taste and pleasant aroma, the appetizing appearance of crispy cabbage... It is also an important and practically the main source of vitamins and microelements that are so necessary for our body! Nowadays, there are many recipes for sauerkraut in cooking.

The already excellent taste of the fermented crispy dish can be supplemented with various fruits and vegetables, berries, herbs, herbs and spices. It is cooked with carrots, bell pepper, very tasty with pickled beets. Add cumin, cinnamon, corinder, garlic and bay leaf.

On our website there is a large selection of the most popular recipes sauerkraut. Simple and easy to prepare options you will definitely like.

Sauerkraut - a classic recipe

Let's start with the classics: proven step by step recipe with photos for beginners. Traditional sauerkraut served with rings onions, seasoning with aromatic sunflower oil. They are also used to prepare rich winter soups: sour cabbage soup, cabbage soup, solyanka.

What do you need:

5 kg of white cabbage;
1 kg carrots;
80 g salt.

Sauerkraut recipe prepared in the classic way:

Finely chop the cabbage or grate it using a shredder designed for this purpose. Grate the carrots on a coarse grater. Sprinkle the prepared vegetables generously with salt.

Mix the ingredients, lightly rubbing the vegetables with your hands until the juice begins to release. Place in jars or pans, compacting with a wooden masher. To make sauerkraut very tasty, juicy and crispy, it is very important to pack it very tightly.

Cover the 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 some time, juice will be released. It can be removed with a spoon. But don't pour out the juice completely, vegetable salad must be completely covered with liquid. Pierce several times a day with a clean wooden stick (suitable Chinese chopsticks for food).

Simple sauerkraut recipe

Products:

1 kg 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 need to be placed on the bottom of the prepared container. Place shredded cabbage in layers on top, sprinkling each layer with salt and shredded carrots.

Add bay leaves and spices. When filling the jars, carefully compact each layer for better juice release. Cover the top with whole leaves and clean gauze folded in 2 layers. Then put a wooden circle and a weight. The weight of the load should 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 and juice will be released. On the 2-3rd day the fermentation process will begin. You need to keep an eye on it during fermentation: remove foam from the surface periodically

Sauerkraut with berries and apples

Ingredients for pickling:

1 kg cabbage;
100 g apples;
100 g carrots;
30 g salt;
cranberries, lingonberries - to taste.

Cooking method:

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Chop the cabbage and mix with grated carrots and apples. Place some of the prepared cabbage in a jar lined with cabbage leaves. Sprinkle with salt, add cranberries and lingonberries, and then lay out the rest.

Cover the top with cabbage leaves and put under pressure for a day. Remove the foam that appears on the surface, pierce the vegetable slices with a wooden stick to release the gases formed between the layers.

Armenian sauerkraut

Required:

1 kg cabbage;
2 cloves of garlic;
100 g carrots;
0.5 bell pepper;
20 g 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 the carrots, bell peppers, and cut the beets into thin slices. Peel the garlic, pre-soaked in warm water, and chop the greens. Mix all the ingredients and place in a jar, cover with cabbage leaves and a linen napkin, and press down with a weight.

Prepare the brine: add black peppercorns, bay leaves, cinnamon and salt to the water, boil, filter through cheesecloth folded in several layers. Carefully pour cooled brine over the side of the jar. Place in a cool place for 1.5–2 months. Remove the top layer before use.

Spicy sauerkraut

What do you need:

1 kg cabbage;
1 clove of garlic;
200 g carrots;
30 g salt;
ground black pepper - to taste.

Cooking method:

Wash, peel, and cut a strong, dense, intact head of cabbage into 4-6 pieces. Peel the carrots and grate them on a coarse grater, sprinkle with salt and pepper, add crushed garlic. Stuff the cabbage with the resulting mixture, placing it between the leaves.

In this case, the leaves need to be crushed with your hands so that the cabbage is saturated with salt.

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Place tightly in an enamel pan and place under pressure until the juice appears. If the released juice does not completely cover the cabbage, add additional brine to it. It's easy to prepare: 300 ml of water and 20 g of salt. Boil and cool.

Instant sauerkraut

Delicious quick sauerkraut, which 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 top leaves and cut out the stalk. Chop into small strips. Peel the carrots and grate them on a fine grater or Korean style. Press the garlic cloves with a press. Mix all ingredients in a bowl.

Pour water into a saucepan and bring to a boil. Place 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. Place under pressure filled with water liter jar. Sauerkraut for three hours to a day at room temperature.

Helpful advice!

The finished dish can be poured into glass jars and store in the refrigerator covered

Sauerkraut in jars for the winter with brine

Delicious crispy sauerkraut in the classic way, which will not leave any lover of such a product indifferent.

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, stirring well.
Shred the cabbage on a coarse grater or in a food processor. Grate the peeled carrots on a coarse grater. Mix the products.

Place the mixture with carrots into a three-liter jar, compacting it slightly. Periodically place bay leaves and peas between layers. Pour brine into the jar until it is completely covered. Cover the jar loosely with a lid or a piece of bandage.

Leave for 2-3 days at room temperature. Ready sauerkraut can be stored in the refrigerator.

Useful tips!

The 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 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:

Remove the top leaves from the cabbage and 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.

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Mix the prepared vegetables with beets in a bowl and pour in the boiled marinade.

Place all ingredients along with the marinade in a three-liter jar. Sauerkraut in a jar for 3 to 4 days in a warm place.

Before serving, you can season with sunflower oil.

Helpful advice!

When fermenting cabbage, you must ensure that its top layer is not left without brine.

Sauerkraut with bell peppers and grapes

Ingredients:

6 kg cabbage;
1.5 kg carrots;
8 sweet peppers;
1.5 kg of seedless grapes;
apples, salt - to taste.

Preparation:

Chop the cabbage, sprinkle with salt and lightly grind. Grate the carrots on a coarse grater, cut the sweet pepper into strips. Mix everything, add grapes and apples, cut into slices.

Place the resulting mass in an enamel container, cover the top with a lid and apply pressure. 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

Composition for a 3-liter jar:

cabbage - 3 kg;
carrots - 2 medium;
salt - 70 g;
bay leaf - 10 pcs.;
black peppercorns - 10 pcs.

The method for making sauerkraut is very simple and very tasty:

Wash the vegetables. Shred the cabbage and grate 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 adding salt, taste it. Add bay leaf and peppercorns and mix again.

Next, you should rub everything well with your hands and compact it into a jar, very tightly. Using your hands or a masher (each layer), the jar should be filled to the very top (so if you don't have a lot of cabbage, use a smaller jar).

Place the 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 to release the accumulated gas (if this is not done, the dish will taste bitter). You can pierce with a long knife or a wooden stick.

The jar must be covered with a lid! (but not completely closed).

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 complete.

Sauerkraut - a very tasty 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 due to 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 to taste too.

Preparation:

If you use a food processor, use the attachment for the smallest pieces.

Chop the cabbage and pile it up. Grate the carrots and place on top. Sprinkle the 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.

Cover the jar loosely with the 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 do you know when sauerkraut is ready? It will look like glass and drown in its own juice, and its taste will be pleasantly sour.

The finished sweet and sour sauerkraut should be covered with a lid and put in the refrigerator. The cabbage juice released there will partially return.

Pickled cabbage is one of the popular preparations, the recipes for which we will prepare. Now is the time to marinate it.

Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage will be healthy, pleasantly crunchy with a sweet and sour taste. This pickled cabbage can either be prepared for the winter, or you can prepare it quickly and eat it the next day as a ready-made dish by chopping the onion and pouring oil on it. This cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it goes off with a bang. This way you can find your favorite pickled cabbage recipe. I suggest you get acquainted with another delicious homemade recipe.

Instant pickled cabbage recipe

Ingredients:

cabbage - 2.5 kg
garlic - 3-4 cloves
carrots - 5 pcs.

For the marinade:

water - 1 liter
sugar - 1 glass
vinegar - 0.5 cups (100 ml)
vegetable oil - 0.5 cups (100 ml)
salt - 2 tbsp

Preparation:

Wash all vegetables.
Finely chop the cabbage.
Wash the carrots, peel and grate on a coarse grater.
Gently mix the cabbage and carrots with your hands, no need to crush. Finely chop the garlic and add to the carrots and cabbage.
Place everything in a deep saucepan

Preparing the marinade:

To prepare it we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
Boil water in a saucepan, add all the necessary ingredients, stir.
Pour the hot marinade over the cabbage and cover with a lid.
After a day you can try the cabbage. Place the finished pickled cabbage in jars and place in the refrigerator.

Bon appetit!

Pickled cabbage in tasty pieces

Ingredients:

white cabbage - 1 fork, 2 kg
carrots - 2 pcs.
sweet pepper - 1 piece (optional)
garlic - 3 cloves

For the marinade:

water - 1 liter
vegetable oil - 1 cup (200 ml)
table vinegar - 1 cup (200 ml)
salt - 3 heaped tbsp
sugar - 8 tbsp. spoons
bay leaf 2 - 3 pcs

Preparation:

Wash all vegetables
Cut cabbage into large pieces
Peel the carrots and grate on a coarse grater.
Cut the sweet pepper into thin strips. (Pepper optional.)
Peel the garlic, chop and mix with carrots.
Place all vegetables in a saucepan. Place the vegetables in layers, a layer of cabbage, then a layer of carrots and garlic.

Preparing the marinade:

To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
Pour the hot marinade over the cabbage and place a weight on top, it can be an inverted plate.

When the marinade has cooled, our pickled cabbage will be ready to eat in 2-3 hours.

Bon appetit!

Pickled cabbage with cranberries - step-by-step recipe

Preparing this cabbage is very simple, it turns out very tasty and appetizing. The marinade gives it crunch, and the cranberries add sourness and piquancy.

Ingredients:

Cabbage - 2 kg
Carrots - 1-3 pcs.
Cranberries - 40 g (1 handful per 1 kg of cabbage)

For the marinade:

Water - 1 liter
Salt - 1 tbsp. l
Sugar - 1 tbsp. l
bay leaf - 1-2 leaves
allspice - 2-3 peas
Vinegar - 0.5 cups
Vegetable oil - 0.5 cups

Preparation:

Wash the cabbage and remove the top leaves. Chop and place in a deep bowl. To keep the cabbage crispy, chop it not too finely.

Peel the carrots. Use a knife to cut it into thin slices (you can grate it using a Korean cabbage grater). Add 1-3 carrots to taste.

Preparing the marinade:

Pour water into the pan, add salt, sugar and vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar can be changed if desired and taste. We wait for the marinade to boil and the sugar and salt to dissolve. Add vinegar (bay leaf and allspice if desired) Remove from heat and let cool slightly.

Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.

Pour the marinade over the cabbage and put it under pressure for two days. The appetizer of pickled cabbage with cranberries is ready.

Bon appetit!

Pickled cabbage with beets one day in advance

This cabbage is prepared very quickly and easily within a day. Attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.