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Quick sauerkraut: cook in a hurry. Quick sauerkraut: tricks, tips

It's time to get out the cutting boards, shredders, and sharp kitchen knives. We need to prepare cabbage for future use, so that in winter cabbage dishes will diversify our table and delight our family.
Sauerkraut is an original Russian appetizer. And it can be used either as a completely independent dish or as a component of other delicious dishes. For example, fillings for pies and pies, salads or hot borscht. Unlike other pickles, cabbage, when fermented for a longer period of time, does not need to prepare brine at all, since the cabbage is sauerkraut in its own juice with a certain amount oh salt. At the same time, quite a lot of juice is released, and the sugar contained in the cabbage promotes an absolutely natural fermentation reaction.

However, if you need quick-cooking sauerkraut, then the fermentation process can be accelerated. Using pre-prepared marinade: add sugar solution to the chopped cabbage. Cabbage fermented according to this recipe will be ready in just 2-3 days, and it will taste delicious and crispy.

Instant sauerkraut. Cabbage recipe for 2 days in a 3 liter jar

A very quick way to make sauerkraut. There is no need for a barrel, or oppression, or infusion of the product for a long time. The maximum time for fermenting cabbage according to this recipe is 2 days. But by and large, you can eat cabbage the next day.

Compound:
Water - 1 l
Table salt - 2 tbsp. l.
White cabbage – 2 kg
Carrots – 200 gr

Preparation:

Boil water, add salt, cool to room temperature. Salt/water ratio - 2 tbsp. l./ 1 liter.

Shred cabbage and carrots. For every kilogram of cabbage we take 100 grams of carrots. That is, for an average fork of cabbage - 2 carrots.

Once we have chopped it, we begin to put the cabbage in the jar. We lay it down and press it with a long masher, compact it. The more cabbage in the jar, the more you will have to crush and push it. It is advisable that there is no space between the layers.

When the jar is filled to the very neck, pour the brine solution, prepared in advance and cooled, into it.

Pour gradually, allowing air to escape from the cabbage mass in the jar.

We poured it and crushed the contents a little. You will see it bubble at the neck. This is fine.
In this form we put it somewhere in the kitchen. The room should be warm, but not hot. It is better to place some kind of bowl under the jar, because the cabbage will ferment and the juice may leak out over the edge.

Periodically, the cabbage must be pierced with something like a long knife or knitting needle so that fermentation products are removed from the cabbage throughout the entire volume of the jar. We also periodically knead the top, trying to push through the cabbage; this will also cause gases to escape.

Within a day, the cabbage will look as if it has been fermenting for three days already (if you do it using the usual method, with pressure). And after 2 days you can eat it as fermented, put it in jars and put it in the refrigerator.
A very quick way to ferment cabbage.
Pitfalls: do not overdo it with salt, otherwise the cabbage will not ferment, but will simply sour and spoil. Too little salt is also bad, the taste will not be the same. The best proportion is 2 heaped tablespoons per 1 liter of water.
Obvious advantages: no need to bother with tubs and oppressive stones, you can cook this cabbage as it runs out. They ate it and did it again. Bon appetit!

Instant sauerkraut in a jar per day

Most housewives choose this method of sourdough only for its speed and ease of preparation.
Compound:
White cabbage – 2 kg
Carrots – 2 pcs.
Coarse salt – 2 tbsp. l.
Bay leaf
Peppercorns
Water – 1 glass
Vegetable oil – 0.5 l
Vinegar – 250 gr
Sugar – 100 gr

Preparation:

Cut the cabbage and grate the carrots on a coarse grater. Mix them together and rub with salt - this procedure will release cabbage juice.

For the brine: dissolve sugar, spices, oil and vinegar in water. Boil the mixture.

Pour the resulting mixture over the cabbage and try to compress it and cover it with something heavy. A day later, delicious sauerkraut is ready. After the snack is ready, transfer it to a more convenient container – a jar, which you then put in the refrigerator for storage.

Eat for your health! Bon appetit!

On a note
Not only is there a lot of valuable and useful substances in sauerkraut, but also in its brine. For many abnormalities or diseases, doctors recommend using sauerkraut brine.

Instant sauerkraut. 3-day sauerkraut recipe

Compound:
Cabbage - 1 head
Carrots - 1 pc.
Water - 1 l
Salt - 1 tbsp. spoon
Sugar - 1 tbsp. spoon

How to cook three-day cabbage:

Chop or shred the cabbage.

Peel the carrots, wash them, grate them on a coarse grater.

Add carrots to cabbage.

Mash a little, mixing with coarsely grated carrots, without salt.

Place tightly in a three-liter jar.

Prepare the brine. To do this, boil water and add salt.

Add sugar. Mix.

Pour hot brine over cabbage. Cover the jar and place it in a bowl, as the brine will leak out during fermentation. Periodically pierce the cabbage with a pointed stick to remove gas.
After 3 days, the three-day cabbage will be ready. Store cabbage for three days in a cool place.

Bon appetit!

How to make instant sauerkraut with carrots and apples for the winter

Compound:
Cabbage (preferably white) – 2 kg
Carrots (preferably sweet varieties) – 200 g
Apples (any variety) – 200 gr
Salt – 2 tsp.
Sugar – 2 tbsp. l.

How to salt instant cabbage in a jar without vinegar:

First, we need to wash all the vegetables under running water.
Then, from the cabbage, we remove the top green leaves and cut the head of cabbage in half (a large head of cabbage into 4 parts). Now it needs to be chopped using a special shredder or a sharp knife into thin long strips of the same width.

Then, peel the carrots and grate them on a coarse grater.
Apples, too, need to be peeled, cored, and then cut into small slices. What size the components of the recipe should be can be clearly seen in the photo.
Now you need to mix the cabbage with salt and granulated sugar.

Next, we need to press the cabbage with our hands, in the manner of kneading dough, until the cabbage juice is released.
Then, mix grated carrots and apple slices with grated cabbage. And we transfer our preparation into a jar for fermentation.

Please note that the cabbage should not completely fill the dish. This is necessary so that during fermentation the resulting juice does not spill out of the jar.
Leave the cabbage to ferment in a warm place for 48 hours. When the cabbage has fermented, it will need to be put in a cold place.

It is better to serve this delicious, crispy instant cabbage with finely chopped onions and aromatic vegetable oil. Bon appetit!

Instant sauerkraut at home. Recipe for delicious crispy and juicy cabbage for the winter

The perfect sauerkraut for your whole family! Very tasty and quick recipe!

Bon appetit!

A simple recipe for quickly fermenting delicious cabbage with beets for the winter

This dish is easy to prepare and does not require much expense. And what is very important is that it is a healthy dish. Fermentation occurs naturally without adding vinegar.

Compound:
White cabbage-1 kg
Carrot-300 gr
Beetroot-300 gr
Celery-300 gr
Salt-2 tbsp. l.
Sugar-1 tbsp. l.
Bay leaf
Allspice

How to make sauerkraut with vegetables:

We start preparing the preparation by clearing the head of cabbage from damaged leaves, washing it in running water and shredding it.

Peel the carrots, beets and celery root, rinse and grate on a coarse grater.

Mix all the vegetables.

It is better to prepare the brine in advance. Pour hot water over salt and sugar. Add bay leaf and allspice to taste and bring to a boil. Let cool to a temperature of approximately 18-25 degrees.

Pour over the prepared vegetables so that the brine covers them completely. We keep the vegetables for two days at room temperature. Stir once or twice a day to release accumulated gases.

This sauerkraut with vegetables is best stored in the cold. It can be used as an appetizer, as well as a dressing for borscht, salads, and vinaigrettes. Bon appetit!
This number of products in the recipe does not require strict adherence; you can change the ratio of products. If desired, you can add viburnum, sour apples, cranberries or lingonberries to these products. Experiment and your sauerkraut with vegetables will turn out much tastier.

Instant sauerkraut. A simple recipe for sauerkraut in a jar without vinegar

Compound:
White cabbage - a large fork
Carrots - 2 pcs.
Bay leaf - 3 pcs.
Salt - 1 tbsp. l.
Granulated sugar - 1 tbsp. l.

Preparation:

The recipe is very simple. Take a whole large dense cabbage and 2 carrots.

Chop the cabbage and grate the carrots and mix them. Add bay leaf and peppercorns.
And carefully place it in the jar. Separately, pour warm boiled water into a liter jar, dissolve 1 tablespoon of sugar and salt in it. Pour water into a jar. A liter does not always fit, most often a third of a liter.

We put the jar in a bowl because during fermentation the water runs out of the jar. We pierce it once or twice a day with a knife or stick to release accumulated gases. Cabbage is usually ready in 2 days, but sometimes it takes longer, you need to try.

When serving, garnish with cranberries. Bon appetit!

Sauerkraut with cranberries in an instant jar

Ingredients per barrel:
10 kg cabbage
200 grams of cranberries
a little dill
1 cup fine salt

Preparation:
Previously, cabbage was fermented in barrels. For food, we prepare instant sauerkraut in jars according to the same recipe as for the barrel and take the products in the same proportions. For this recipe, in a jar with a step-by-step photo taken, salt only one head of cabbage, take salt and cranberries in proportion to the weight of the cabbage.

To prepare sauerkraut with cranberries, we begin by removing the dry outer leaves, cutting the head of cabbage in half, removing the stalk and cutting the cabbage into small strips.

Place the shredded cabbage in a plastic container, add salt and stir.

Carefully crush the cabbage with your hands so that it releases juice. Then, compact tightly in a bowl and leave for an hour. Then we repeat everything: knead, tamp, leave to stand for another hour.

Add dill to the cabbage that has already given juice. Stir, drain off excess juice. Sometimes there is a lot of juice, but you can’t drain all the juice completely - the cabbage will be dry and not crispy. Leave to salt for a day in a cool place. It is necessary to pierce the vegetable mass with a pointed stick or long knife to the very bottom several times a day, releasing gases.

At the last moment, add clean cranberries and carefully mix with your hands or a wooden spatula.

Now you can put the cabbage in jars and store it in the refrigerator. Although, if you are preparing a large amount of cabbage for the winter, then a barrel is preferable.

Delicious sauerkraut with cranberries is served with hot dishes or as a cold appetizer. Bon appetit!

Instant sauerkraut with vinegar

This simple recipe is for those who like to crunch cabbage - and quickly.

Compound:
White cabbage - 1 fork (or 2)
Carrots -2 pcs.
Garlic-5-6 cloves
Hot peppers - to taste and desire
For the marinade:
1 liter of water
3 tbsp. l. salt
1 cup 5% vinegar
2-3 tbsp. l. refiner vegetable oil
2 tbsp. l. honey

Preparation:

Shred the cabbage and coarsely chop the carrots. Garlic slices.

Mix everything well without squeezing the juice. If desired, add peppercorns and, if you want, bay leaves.
To make the marinade, add salt to the water, bring to a boil, then add vegetable oil and vinegar to the boiling brine. And as soon as the water starts to boil again, honey. As you know, it does not tolerate heat treatment, so you need to try to do everything quickly.

As soon as the mixture is mixed and the water has boiled, immediately pour it over the prepared cabbage.
Now we put it under pressure and leave it at room temperature for 12 hours.

After the time has passed, transfer to jars for storage, after squeezing out a little excess liquid. You can store it in the refrigerator or just on the balcony.

The cabbage is completely ready. Before use, you can also season it with aromatic homemade oil and add onion. Help yourself!

Sauerkraut is a real treasure. In winter, it often happens that you crave sour, hearty cabbage that crunches in your mouth. This is a real salvation in winter. Guests suddenly arrived - the appetizer was ready for the table. And just like a salad, especially with fried potatoes - you'll lick your fingers! In addition, sauerkraut is a very healthy product. Rumor has it that it cures all ailments. An excellent salad, a sea of vitamins and a wonderful taste, it just flies away, especially in winter.

For those who have a sweet tooth, I would like to advise you to check out my colleague Tatyana’s blog for delicious and quick recipes for apple jam for the winter. Be healthy, see you again on my blog.

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 no longer has the benefit of 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 refueling with something as useful as possible. For example, extra virgin olive oil. 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 gives the brine a 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 classic fermented recipe responds well 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 aisles with barrel pickling.

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. 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 tamp lightly. 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 fork for turning 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.

If your house is warm, it will take less time until it's ready. If the conditions are sporty (+/- 20 degrees), then 3 days is the standard period. Next, put the vegetables in the refrigerator to stop fermentation, otherwise the cabbage will turn out too sour.

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've been overdoing it on alcohol, a tasty pickle drink is a popular first aid remedy 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
Among the spices, the best decoration for a marinade is 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. Grind the garlic into thin slices. 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, maximum white heads of 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.

Warm greetings, dear readers! Everyone is familiar with the autumn time, when jars and pans with brine begin to reign in the kitchen, and all this in order to complete the mystery of preparing sauerkraut, which must first sit overnight (or even a day) and only then will it be ready to go to your table . Today I will tell you an easy step-by-step recipe for instant sauerkraut in brine, which will allow you to serve cabbage on the table this evening (looking ahead, I will say that the secret lies in the marinade - with vinegar and... what? That's right, oil).

Ingredients:

Cabbage (regular or white) – 1.5 – 2 kg
Carrots – 2 pcs.
Garlic – 6 cloves
Salt, sugar - 2 and 3 tbsp. spoons accordingly
Water – 1 l
Allspice – 2 pcs.
Bay leaf – 3 pcs.
Vegetable oil – 150 g.
Vinegar – 150 g.

Time: 120 minutes

Preparation:

Firstly, washed cabbage cannot be grated or crushed, only cut into strips, peeled carrots are grated on a coarse grater (or Korean), garlic is in a garlic press.

Secondly, the brine. Add spices, salt, a little vegetable matter to the water and put it on the fire, bringing it to a full boil; as soon as the marinade begins to boil, add vinegar and stir. Always taste it, as you may find that it is not salty enough or you may want to add a little more pepper or spices.

This cabbage can easily compete with traditional Korean salads and won't mind at all if you want to add a little Arabic charm to it with coriander (ground) and red pepper. What if?..

Yes, the above recipe is beyond praise and helps brighten up any day if you suddenly want juicy and crispy cabbage. You can also cook it without oil and vinegar, this will not affect its taste at all, but the cooking time will increase from two hours to a couple of days - as a result, we will have classic sauerkraut.

You can also add honey to this brine without vinegar, which will add spice and sweetness to the cabbage.

Seoul recipe

Korean cabbage is so spicy and hot – it’s impossible not to fall in love with it the first time. In itself, it is very easy to prepare and does not require much effort and time, which is undoubtedly its advantage, just like the bright burgundy pieces obtained after cooking. And, of course, let’s not forget about the high content of vitamin C, which makes our snack not only tasty, but also healthy.

Time: 2-2.5 hours

Portions: 4 guests

So, for this you should get from the store:

A head of cabbage weighing approximately 2 kg
Beetroot – 1 piece
Garlic – 5 cloves
Sugar – 3 tbsp. spoons
Coarse table salt – 3 tbsp. spoons
Pepper (black) – 10 peas
Bay leaf
Vinegar 9% - half a glass

50% of delicious pickled cabbage with beets comes from a properly prepared marinade. We fill the pan with water and put it on medium heat. As soon as the water begins to boil, add sugar, salt, bay leaf and pepper, cook for about fifteen minutes, stirring. Add vinegar only after removing the marinade from the heat.

We cut the cabbage into large pieces, not forgetting to remove thick veins (as well as bruised or rotten places, if any).
We chop the beets almost into strips, although I, for example, prefer to simply chop them on a Korean grater - it’s faster and more convenient.
We peel the garlic and cut it into several parts (the result is thin semicircular pieces).
We put all of the above in a three-liter jar, stirring and shaking.
Pour in the marinade so that all the vegetables “drown” in it and close with a lid.

There is not much difference in pouring hot or chilled marinade over the cabbage, only that if the hot marinade gets on the glass, the jar will immediately burst in your hands. To prevent this, use a special muzzle or a large spoon.

Let it brew and you're done!

Ways to prepare sauerkraut with apples

Ahoj, regular readers and guests! Today I want to continue our conversation about sauerkraut and pickled cabbage and especially for this I have prepared five very tasty recipes, according to which my grandmother has long prepared pickling for the winter. They are distinguished not only by the originality and unexpectedness of the ingredients, but also by their vitamins, which are even more abundant due to the combination with berries or fruits, such as sauerkraut with apples.

Honey

Indeed, who among us does not associate honey with winter? Dark, cold evenings with a cup of tea, at the bottom of which lies a spoonful of honey, which has retained those beautiful sunny days of May when it was collected. And the taste immediately changes, it becomes sweet and spicy, and it’s as if you look back into summer for a second...

That’s why this recipe is first on my “winter” list.

Fresh cabbage (white)
Carrots – 1 pc.
Garlic – 2 cloves
Apple – 1 pc.
Mustard seeds – 1 teaspoon
Bay leaf – 3
Dill
Black pepper
Honey (preferably candied) – 2 tsp. spoons
Salt to taste
Vinegar – 2 tbsp. spoons

Marinade.

I always start with it, since almost 70 percent of the taste depends on this stage of work; a good marinade can even save cabbage or carrots with flaws. Pour water into a saucepan, add two teaspoons of honey, salt, and peppercorns. Place on the stove and cook over moderate heat, stirring occasionally. Keep it on the fire until it boils completely.

Cabbage.

Be sure to wash it, cut off the top leaves and chop in half. We inspect the inside for any damage, rot or other troubles (every one must be removed!). I always cut the cabbage into thin, thin strips as much as possible; slices that are too long can be cut in half, or, on the contrary, left.

Garlic and apple.

Peeled garlic does not need to be finely chopped, just chop it into several pieces. Remove the skin from the apple and cut around the core with the seeds. The resulting pieces can be left as they are, but I prefer to cut them a little more.

Carrot.

We rinse in cold water, clean (I use a dishwashing sponge, hard side) and then grate. It’s best, of course, to use Korean, but if you don’t have it, you can easily chop it yourself with thin “sticks.”

Jar.

We pour everything that turns out into a three-liter jar, along with bay leaves, dill and mustard seeds. Pack tightly. Pour the cooled marinade completely, so that all the vegetables are in it, cover with a lid and leave on the balcony. The future snack should sit for about a day, become darker and tastier from the honey.

This simple recipe in a jar is suitable for any apartment, as it ultimately does not take up too much space.

Apple orchard.

Apples are something that is always associated with the end of spring and summer. As soon as they appear ripe, rosy, shiny with juiciness and freshness, you just look at them and already think about how cool it would be to bite off at least a little bit.

And cabbage with apples? I don’t know a single recipe that would give it such a bright summer taste, such juiciness and ennoble the vinegary sourness.

Carrots – 400 g
Bay leaf
Sugar
Apples – 4 pcs.
White cabbage – 1 medium head
Peppercorns, black allspice – to taste

Preparation:

Wash the cabbage, remove the “outer leaves” and all imperfections (if any), chop into strips.
Wash the carrots and grate them on a Korean grater.
Mix them with cabbage in a bowl, add sugar, bay leaves and squeeze well so that the vegetables release their juice. A little peppercorn for last
Cut the peeled apples with the seeds removed into equal slices.
We put everything into the jar gradually, in layers. Cabbage-carrot layer, apple layer. We alternate like this until the very end. Fill with hot water and cover with a lid.
We leave the snack for three days, after placing the jar on a tray or in a bowl (water will leak during fermentation). Once a day we pierce it with a toothpick to allow the fermentation products to come out.

Autumn.

I love this method for its sophistication and special taste, which I call “autumn”. If cabbage with apples or honey is always a memory of summer, then with cranberries - October, early November. Golden leaves, rain, gray sky... This wonderful, unique romance.

Cabbage – 1 tbsp.
Apples – 3 pcs.
Cranberries – 300 g.
Carrots – 2 pcs.

Preparation:

Prepared in an enamel bowl under pressure. All ingredients need to be washed, peeled and chopped. The bottom of the vessel is lined with leaves, a “mix” of apples, cabbage and carrots cut into strips on top of them, sprinkled with cranberries on top. Cover with more cabbage leaves and place under pressure for 24 hours.

French

This cabbage differs from cranberry only in that we must replace the autumn berries with raisins. In general, the cooking principle is absolutely the same, but the result is completely different.

Antique

The peculiarity of this method is that the starter is placed in a barrel. Having prepared everything you need, chopping cabbage, carrots and other vegetables, you need to scald the tree with boiling water a couple of times and only after that lay out the cabbage. A “lid” is placed on top of it, and pressure is applied to it. The barrel should stand at a temperature no higher than 0 C. The fermentation time is 2 weeks.

Hello, dear friends! Today I offer you recipes for instant sauerkraut to make it crispy and juicy. I have already described the options in a previous article. But you don’t always have the time or desire to wait long. I want to try it now.

For such impatient people, quick methods of sourdough have been invented. There is even one that can be put on the table in just a couple of hours. It’s very convenient when unexpected guests are almost on the doorstep. How convenient it would be as a snack, along with cucumbers, or with strong drinks.

For an everyday table, I like to serve it with fresh herbs and new potatoes. And for taste, I also like to add a little bit of unrefined sunflower oil. This is just some kind of delicacy.

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

Crispy and juicy instant sauerkraut in a jar overnight without vinegar

According to this recipe, I do not put carrots in the cabbage, but add them to the finished product when I serve it. I like it better this way. Try this option too. But, if you want, you can immediately add one carrot and ferment it all together. Grate it on a coarse grater and carefully mix the vegetables.

Ingredients for a 3 liter jar:

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

Preparation:

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

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

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

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

Quick recipe for cabbage in brine for a 3 liter jar

A very simple and versatile option for quick sourdough. For this recipe, it doesn’t matter at all what type of cabbage it is - early or late. But it will taste absolutely amazing. Quite crispy and very tasty.

Ingredients:

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

Preparation:

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

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

3. Transfer the vegetables into a 3-liter jar, leaving space on top for the brine. Place approximately up to the hangers, that is, to the point where the can narrows. Then pour in the cooled brine. Place the jar in a deep bowl where the brine will flow out. Cover the top loosely with a lid. Leave it like this for a day.

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

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

Delicious sauerkraut in large pieces in a pan

And here is a version of quick sourdough cabbage, laid in large pieces. Some people (my husband, for example) believe that this is how it will be tastier and more appetizing. For a quick method it will be quite optimal.

Ingredients:

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

Preparation:

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

2. Then place the pieces in a saucepan, sprinkle with carrots and garlic. Layer in layers.

3. Now let's make the brine. Pour water into the pan. Add salt and sugar there. Wait until it boils and pour in vinegar, then turn off. Pour hot brine into the pan with vegetables until everything is completely covered.

4. Place an inverted plate on top of the pan and place a filled 3-liter jar of water on it. Thus we established oppression.

5. After a day, remove the oppression. Our white cabbage is ready. For storage, you can transfer it to a more convenient container and put it in the refrigerator. You can use it immediately.

Quick sauerkraut in 2-3 hours with vinegar and sugar

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

Ingredients:

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

Preparation:

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

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

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

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

Video recipe for crispy, instant sauerkraut for the winter

I want to add one more good recipe to your piggy bank. Very good for salads. When it is ready, you can transfer it to jars, close the lid and store it in a cool place until winter. Or use it right away.

Ingredients:

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

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

That's all for today. I shared with you the simplest and my favorite variations of quick cabbage starter. I don’t have much space at home for long-term storage, so this is exactly what I use for recipes. I'm done, I'm doing it again. It doesn't take that long.

But despite this, I want to come back again and put together another selection for you. We will talk about options for fermenting this crispy vegetable. Believe me, there are a lot of them. We will analyze the most popular and in demand among housewives.

In general, sauerkraut is valued for its composition. One head of cabbage contains so many vitamins that you simply can’t count them. This is how the sourdough method occurs without additional processing. This means that all the beneficial properties will be preserved even during its preparation. That is why such a snack should be present on all tables. Especially in the winter season.

Another plus of this wonderful dish. That despite the fact that it can be consumed fresh. You can make amazing soups from it, such as borscht and cabbage soup. Or perhaps you decide to stew it with fresh minced meat, and it will turn out just as good. Or bake a fresh pie for lunch. There are a lot of options for using it, the choice is yours.

Do you know how the fermentation process occurs? Everything is simple, no additives or all kinds of chemicals. It's all about natural fermentation. During which acid is released. It also contributes to long-term storage. It also suppresses the growth and appearance of pathogenic bacteria, by the way, these include E. coli.

Instant sauerkraut

Let's start with the most classic recipe. Cooking with it is quite easy and simple. The main thing is to stock up on the necessary products and you can get down to business. By the way, it is preferable to use heads of white vegetables of mid-season and late varieties. The cabbage should be firm and large to the touch, at least 3 kg.

We will need:

white cabbage - 1.8 kg.
fresh carrots - 200-250 gr.
table salt - 2 tablespoons (without a slide)
black peppercorns - 8 pcs.
bay leaf - 2-3 leaves optional

It is prohibited to use iodized salt to ferment cabbage. In the store we pay attention only to the cookware.

Preparation:

1. First of all, let's process the vegetables. We pick a head of cabbage from the garden and remove the top leaves. Then rinse under running water.

2. Peel the carrots. And rinse thoroughly. To make sauerkraut, I recommend using a larger vegetable. To make the grating process easier.

3. With two important ingredients prepared, it’s time to start chopping. See here the cutting method can be completely different. Starting from manual shredding and ending with passing vegetables through a food processor.

We choose the most popular method and use a regular grater. For a beautiful shape of carrots and cabbage, it is preferable to use a Korean grater. I think you understand what I'm talking about.

4. Now mix the cabbage and carrots in one bowl. It is advisable to choose a container for mixing that is large enough.

Season the chopped vegetables with seasonings: salt, peppercorns and bay leaf. To obtain sourness, you can add a small amount of cranberries to the composition. I would even say one handful will be enough. Mix everything thoroughly, lightly rubbing the products in your hands.

Initially, calculate that per 1 kg. For cabbage and carrots, you need to take 1 level tablespoon of salt.

5. Now place the prepared cabbage salad tightly in the pan. A little physical strength is required here. To press the vegetable mass as hard as possible.

Place a clean plate on top of the laid ingredients. And we put something heavy. It can be any bottle of water, but with significant weight. To understand whether you did everything correctly, pay attention to the fact that juice should stand out on the surface.

The amount of juice will increase every day. On the second day, bubbles should form.

During fermentation, it will be necessary to remove the press 1-2 times a day. Then take a large wooden rolling pin and pierce the entire vegetable mass in several places. This way we get rid of excess air that forms in the form of bubbles on the surface.

Cabbage should ferment at room temperature 18-23 degrees. It is under such conditions that the fermentation process, which is so necessary, occurs.

The fermentation time may vary, but on average it is three days. After this time, taste the cabbage preparation. If you are pleased with the result, you can safely put the cabbage in the refrigerator. I advise you to first place it in jars, also pressing it tightly to the bottom.

If the cabbage has not yet fermented, extend the soaking time for another day.

And be sure to remember that by putting the product in the refrigerator, you will thereby stop the fermentation process.

The recipe we just talked about is very simple. I think you noticed this yourself, for the taste you get as a result. Bon appetit!

Cooking crispy cabbage in a 3-liter jar

Most housewives use glass containers to store sauerkraut in the house and cellar. And the most popular of them are three-liter jars. The process of such fermentation itself is very quick to prepare. We will mix the vegetables in a basin, but we will place them in glass dishes.

Vitamin food prepared according to this recipe turns out crispy and juicy. Which is quite important for this type of workpiece.

We will need:

peeled cabbage (without stalk) - 2 kg.
carrots - 2-3 pcs.
salt - 2 tablespoons
granulated sugar - 0.5 cups

Preparation:

1. In this recipe we will start with carrots. It is better to use larger varieties. Rinse the vegetable under cold running water. Peel off the skin. I usually do it over the sink, so as not to spread the dirt.

Then we grate the peeled fruits on a Korean grater. An up and down motion to maintain a nice cut.

2. Remove the top leaves from the cabbage. Cut into two equal parts and remove the stalk.

Slicing a white vegetable will be similar to carrots. But for such a process it is better to use a special knife in the form of a hatchet. Look below it is visible in the picture.

3. Place the chopped vegetables together in one bowl. Season with salt and mix thoroughly. The mixing process should take you at least ten minutes. When stirring, apply gentle pressure to the vegetables, but do not overdo it.

We keep the mixed vegetables on the table, literally 5-7 minutes will be enough. You can already see the juice released at the bottom of the dish.

Place the seasoned cabbage into jars. By pressing it very tightly, you can use a masher.

Carefully pierce the jar of cabbage with a small rolling pin. But it is necessary that it be long and can reach the very bottom. This way we will free our mass from excess air. Next, pour in cold boiled water, it is necessary that it covers the entire white vegetable.

Cover the top with gauze folded in half and leave at room temperature for 3 days.

To allow juice to drain from the jar, be sure to place some kind of tray or deep bowl under it.

To rid the cabbage of excess bitterness, you will need to pierce the contents of the jar with a wooden stick at least 2 times a day.

On the 4th day, pour the resulting juice into a cup. Add half a glass of granulated sugar to it and mix well. Then pour it back into the jar with cabbage. Close with a nylon lid.

It is preferable to store such a miracle product in a cool place.

You can use it for almost everything, from fresh salads to main hot dishes.

Amazing recipe for sauerkraut in brine

Sourdough methods can be completely different. We will look at several options today. In one of them we will prepare sauerkraut in brine. It will take a little longer to prepare. The most important thing is what you get as a result. I assure you that everyone will be satisfied.

Another advantage of brine is that cabbage ferments in it much faster. This is me compared to my own juice.

We will need:

cabbage - 2.5 kg.
carrots - 3 pcs.
garlic - 3-4 cloves
granulated sugar - 1 cup
salt - 2 tablespoons (without slide)
sunflower oil - 1 cup
vinegar 9% - 1 glass
water - 1 l.
bay leaf - 2-3 pcs.
black peppercorns - 6-8 pcs.

Preparation:

1. We peel the cabbage from the top leaves and stalks. Then cut into strips or put through a food processor. We do the same with carrots.

Then mix two chopped vegetables. It is advisable to do this in a large container, or use a regular table. The main thing is to make sure that nothing interferes with you in advance.

We also add peeled garlic cloves here. In order not to waste time, you can simply pass it through the press. We mix everything carefully, but don’t crumple it, but just lift it up into the air and release it. Don't forget to season the vegetable mixture with bay leaf and black pepper.

2. Let's start preparing the brine. Pour the required amount of water into a small saucepan and place on fire. Add salt and granulated sugar here. Boil the liquid mass until the bulk ingredients are completely dissolved.

Then add vegetable oil and bring everything to a boil.

3. Add the finished brine with food vinegar and pour over our chopped vegetables.

Cover the top with a clean plate of suitable diameter. Our task is to take one so that it fits tightly to the vegetable mass. And then we put something heavy on top of the glassware. In our case, this is a heavy water bottle.

Leave in this state for 5-6 hours. After this time, the cabbage can be served without any dressing. Since the brine contains vegetable oil, it is initially considered a dressing.

Very tasty cabbage for the winter without brine

A particularly tasty winter dish is prepared in its own juice. This option is no less tasty than the previous one. This is an amateurish affair. I’m more than sure that there will be a person for each option. Some people prefer to ferment cabbage in brine, while others do not want to perform additional manipulations.

I bring to your attention a wonderful video with step-by-step cooking instructions. Where each step will be described in detail. And cabbage fermented according to this recipe turns out extremely tasty and crispy.

Mmm, it turned out quite appetizing, and most importantly delicious. And everything is told in such detail. Many thanks to the author of the video, and we continue our selection of sauerkraut.

Sauerkraut with beets Caucasian style

The recipe I’m going to tell you about now is simply amazing. You probably know yourself that Caucasians are people who love something spicy. That is why our preparation will include hot pepper. And to get a more interesting taste we will add beets. It will color our cabbage red and give it a wonderful aroma.

We will need:

Calculation for a 2 liter jar

cabbage - 1-1.2 kg.
fresh beets (peeled) -200 gr.
garlic - 2 heads
hot pepper - 1 pod

water - 1 liter
pickling salt - 2 tbsp

Preparation:

1. Divide the peeled head of cabbage into two equal parts, remove the stalk from both sides. Then cut the cabbage into small cubes.

2. Peel the beets. We cut into plates, but not very thick. On average, the thickness of one is 3-5 mm.

3. Wash the hot pepper and cut it into small pieces.

4. Now we begin the process of putting all the products into the jar. To do this, take a glass container with a volume of 2 liters. Place beets, sliced garlic and hot pepper on the bottom. Next add shredded cabbage. This way we fill the entire jar.

Let's start preparing the brine. Pour the required amount of salt into cold boiled water. Mix everything thoroughly until the bulk ingredient is completely dissolved.

5. Fill the jar with vegetables with the prepared brine.

We put a heavy press on top, making it from scrap materials.

Place a tray or deep dish under the glass container. So that if juice leaks, it does not flow onto the table. We keep the cabbage in this state for 6 days.

After the time has passed, remove the press. Cover the jar with a lid and put it in the refrigerator.

This sauerkraut with beets goes well with potatoes cooked in any form.

Proven recipe for sauerkraut in a barrel

Before you start fermenting in a barrel, you need to prepare it. To do this, rinse the wooden barrel with water and baking soda. Then rinse and leave for a week without any action. It is possible that during washing there will be leaks in some places, do not worry, as a result of washing the container will swell and no cracks will remain.

We will need:

cabbage - 10 kg.
carrots - 1 kg.
salt - 250 gr.
sugar - 50 gr.
black peppercorns - 15 gr.
rye bread - 50 gr.

Preparation:

1. First of all, we need to prepare our vegetables. We peel the cabbage from the top leaves and remove the stalk. Then we put it through a combine. You can use manual cutting using a special knife.

2. We do the same with carrots, passing them through a suitable nozzle. As a result, we should get a thin straw.

3. Now mix the two prepared vegetables. We will do this in several stages. Since we have quite a large number of products for sourdough. This mixture should be mixed as best as possible.

Let's start by taking a larger basin. Pour some cabbage and carrots into it. Season everything with salt, pepper and sugar, be sure to taste it. And we begin to mix everything thoroughly, making sure to rub all the vegetable mass together.

We do the same with all the chopped ingredients.

4. Now take the prepared barrel. Place black rye bread on the bottom, preferably stale. Place cabbage leaves on top and only then add the mixed vegetable mixture. We will also do this in small batches in several batches. They poured some of it in and tamped it down well. So that juice forms on the surface. We do this with the rest of the products.

Then we cover the barrel with gauze folded in half and place it under pressure.

Leave to soak for two days at room temperature. The next day after fermentation, remove the pressure from the cabbage and pierce it with something long. In this way we expel the excess carbon dioxide formed. Then we put it under pressure again and continue to withstand. This procedure must be done once a day.

After two days, we take the cabbage outside at an average temperature of +8 degrees. We remove the pressure again and pierce the mass in several places. Leave to age for another 3 days, but in a cool place.

The readiness of cabbage can be determined by taste and external appearance. There will no longer be excess juice on its surface. We put the pickled white vegetable in the cellar and store it there until spring.

This is the kind of cabbage cooked with the addition of rye bread that turns out appetizing, crispy and very aromatic. Enjoy your meal!

These are the interesting and crispy recipes we have discussed today. Believe me, everyone is good-looking. Your only choice is to get down to business. I believe you will definitely succeed.

Save the article in your notes so you don't lose track of it. And be sure to share with your family. Let them treat themselves to sauerkraut too.

See you again, friends!

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