Classic sauerkraut recipe. How to make sauerkraut at home

Hello, dear friends! Today I offer you sauerkraut recipes instant cooking so that it turns out 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 already in 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, put it there 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 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

Very simple and universal option 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

Here's a sourdough option for you quick 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 It turns out literally in 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. Chop 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 more. It doesn't take that long.

Good luck with your preparations!

In Rus', cabbage was called the second bread. And it’s not surprising, because she all year round was on the table - fresh or pickled. And the second one more often! We also shouldn’t forget the good old traditions. Sauerkraut recipe - let's look at a few ways you can quickly ferment it yourself, at home.

Pickling is a natural fermentation process. The acid it produces serves as a preservative that inhibits growth and development. pathogenic bacteria, including E. coli. Perhaps this The best way preparing vegetables: less salt is used than when pickling, and vinegar is not added, as when pickling.

Now remember what culinary masterpieces you can prepare using sauerkraut. These are excellent first courses; cabbage soup (at least rinse your finger...), (I call him “mother-in-law”). Which kind of cabbage? Consolidation.

Go ahead. If you stew sauerkraut with tomatoes, onions (I’ll write this recipe soon...), and a couple of good sausages, how do you like that? You can even add such cabbage to it; it certainly won’t be spoiled by the presence of a salty-sour product. On the contrary, it will give the roll a refined and unique taste.

In this article you will find:

Yes, you can probably remember a lot, or even come up with a dish yourself where an ingredient such as sauerkraut would be appropriate. So. let's start fermenting!

Sauerkraut - a classic instant recipe

A classic of the genre, a simple recipe for sauerkraut is cabbage itself, carrots, salt and a little granulated sugar. You can add bay leaf, dill seeds, cumin, black pepper or allspice, cranberries. This is optional.

Choose mid-season and late-ripening varieties white cabbage, large and tight, without green leaves. The cabbage should be sweet and crisp and creamy white when cut. It's better to add rock salt coarsely ground, but not iodized: the product will taste bitter and smell unpleasant.

The dishes need to be enamel or glass.

So let's get started

1. Let's prepare workplace, we will need to occupy almost the entire table. Remove the top leaves from the cabbage head.

2. Shred the cabbage into strips of approximately 5 mm, removing the stalk.

3. Add chopped carrots and seasonings if desired. Add salt, for 1 kg of cabbage - 30 g of carrots and 20 g of salt.

4. Now, the hardest part lies ahead: mix and firmly mash the cabbage with your hands. If you have a lot to chop, divide this process into portions. I’ll say right away that this process is not easy. The cabbage must be mashed until the juice comes out.

5. Place the mixture into the bowl, pressing firmly. You can use a pusher, I prefer to just press with my hand made into a fist.

You need to ensure that the juice squeezed from the cabbage covers it. Cover cloth napkin and place a plate on top. Press down with pressure so that the juice comes out. Leave to ferment at room temperature.

4. Puncture the contents daily wooden stick to the bottom of the container to release fermentation gases, otherwise the product will turn out bitter. Skim off the foam.

5. After 3-5 days (depending on what temperature the process is underway) fermentation ends. The readiness of cabbage can be determined by taste.

Next, you need to remove the cabbage from the heat, place it in the refrigerator or on the balcony, but keep in mind: in the cold, as well as at warm storage temperatures, the cabbage can become soft. The most comfortable temperature storing sauerkraut; zero - minus five degrees.

As you can see, the recipe for sauerkraut is quite simple and it’s quite easy to quickly prepare it at home. There is another way to leaven.

Recipe for sauerkraut with brine

This method of sourdough will not require much physical effort, like the previous one.

Take two medium heads of cabbage and chop them.

Carrots will follow; they can be chopped on a shredder for Korean carrots.

Now, everything needs to be mixed and squeezed a little.

Immediately place the cabbage in the container where it will ferment and compact it quite tightly.

Preparing the brine

The proportions are like this; I take it at the rate of two liters of water, four tablespoons of salt and two of the same spoons of sugar. That's all the wisdom. Mix everything well.

Take cold water and preferably not from the tap. Pour brine into the cabbage until it completely covers it. Place a plate on top and place a weight on it.

We are waiting for our harvest for three to four days. We remove the pressure and transfer the cabbage to another container, where it should stand for ten to twelve hours. What will it give? Excess bitterness will come out of the product.

All! You can put the cabbage in jars. Yes, right here! Before laying, you need to squeeze the cabbage a little. When compacted into a jar, there will be enough liquid.

It has been noticed that from two medium cabbage rolls it is possible to fill one three-liter jar.

This recipe is proven, if you follow it, you won’t be disappointed. Store this sauerkraut according to the same principle as written in the first recipe.

An old, simple recipe for cabbage starter (video)

This recipe is really simple and the final product is very worthy. The end result will be juicy, crispy sauerkraut. This is how our ancestors fermented (in the correct understanding of this word...).

A little about sauerkraut

When fermented, cabbage is not subjected to heat treatment, so the substances included in its composition are not destroyed and do not lose their properties. beneficial features. And such a product can be stored for up to ten months.

According to all the rules, cabbage is fermented for at least 3-7 days. Unscrupulous manufacturers use acetic acid to speed up the process: the product is ready in two days, but there is no benefit from it. And the taste is not the same.

Many housewives add sugar to cabbage, which also speeds up fermentation, which should take place naturally. You can sweeten the appetizer when serving.

High-quality sauerkraut, whether industrially or home-made, should turn out juicy and crispy, light straw, slightly yellowish in color, the taste of the right cabbage is a little salty with sourness.

If seasonings and spices were used during preparation, they will slightly affect the shade. Cabbage should be chopped into strips of approximately 5 mm (if thinner, valuable substances are less preserved), without large particles, leaves and stalks. Here is a recipe for sauerkraut.

The benefits and harms of sauerkraut for the human body

Fiber promotes the digestion of food, vitamin B6 - the breakdown of proteins, so the snack is good to serve with meat.
Cabbage juice improves heart function. Normalizes cholesterol levels.
Thanks to antioxidants and a vitamin-mineral complex, it improves immunity and helps resist colds and flu.
Suitable for allergy sufferers, since vitamin U has an antihistamine effect.
Promotes rejuvenation. Vitamin C, a natural antioxidant, slows down premature aging of cells, vitamin A improves skin condition.
Slows down the division of cancer cells and prevents the development of malignant tumors.

Don't overuse

Due to the abundance of organic acids, sauerkraut is contraindicated for people with increased acidity, as well as those with chronic gastritis or ulcers. In addition, it causes increased gas formation.

Due to the presence of salt, it should be used with caution by hypertensive patients and heart patients. When preparing cabbage, a lot of salt is often used, and this causes swelling. Before eating, cabbage can be doused with boiling water to make the product less salty.

People prone to high blood sugar should also be careful with sauerkraut.

Sour cabbage is low in calories. But it’s still difficult to call it a dietary product. It turns out that any product with sourness increases your appetite, and if you are prone to overeating, it is better to exclude it from your diet, otherwise you can provoke yourself. Those who are on a diet should not pour oil on cabbage - this increases its calorie content.

That's all I was ready to say. I think you will find a sauerkraut recipe suitable for you here.

If so, write in the comments, maybe someone has their own?

Good luck and all the best!

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

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

So, delicious sauerkraut - instant recipe in a jar .

Classic recipe for instant sauerkraut in a jar

Sauerkraut according to the classic recipe

It is believed that According to classic recipes, brine is not added to cabbage , since it will ferment in its own juice. For cooking delicious cabbage stock up on the following ingredients :

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

Cabbage needs to be chopped , and it’s better to do this with a special knife, but if you don’t have such a tool, then just finely chop the head of cabbage. On a fine grater grate carrots .
Salt and sugar the best thing add before the cabbage is in the jar so that everything is thoroughly mixed. Mix the cabbage and carrots thoroughly, remembering the vegetables with your hands.
Now you can put vegetables in a jar , now is the time to add pepper or bay leaf. Use a wooden mortar to compact the cabbage more firmly.
The amount of cabbage should not reach the edges of the container , you need to leave a little space on top, since during fermentation the cabbage will rise and give juice. Now cover the jar with a lid (loosely) or tie gauze around the neck. The cabbage should stand in the room for several days.

Verified that delicious snack for any meal - it's sauerkraut.

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

Cabbage with brine

Cabbage pickled in brine

If you like a crunchy snack, but don't want to mash the cabbage with your hands, then resort to a recipe with the addition of brine. With the same amount of time spent, the output is no less tasty sauerkraut. The quick-cooking recipe in a jar of brine requires the following: ingredients :

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

First the brine is prepared - Boil the water, then add sugar and salt, then mix well. Leave the brine to cool and proceed to preparing the cabbage.
The cabbage is finely chopped and mixed with grated carrots. Only now vegetables do not wrinkle or compact, but just put it in a jar . Now is the time to add pepper or bay leaf to taste.
Follow carefully to let the brine cool down , since hot water will not allow fermentation processes to begin, and you risk getting moldy cabbage. Pour the brine into the jar, and then cover the neck with gauze.
Place the jar in a dark place in the room or kitchen. You need to place a basin or bowl under the container; when the brine ferments, it will begin to flow out. It is necessary to pierce the cabbage with a wooden stick or skewer, thereby allowing the air to escape, several times.

Other pickling recipes

Georgian pickled cabbage - with beets

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

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

The second way to prepare snacks is cabbage with added bell pepper . In two days you will receive ready dish, which will delight you with summer brightness and unusual taste.

This snack is made like this: prepare the brine, set it to cool, meanwhile chop the cabbage and a kilogram of bell pepper. It is best to take peppers in several colors, so you get a real mosaic of vegetables. Add parsley to the vegetables, stir, put in a jar and add brine.

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

In winter, when all the fresh vegetables have already become or are not very best quality or very expensive, the question arises: what to use as a salad for dinner or lunch? An excellent option would be instant sauerkraut. This treat is liked by men and women; it contains many useful elements; it is recommended to eat it in winter.

How to quickly ferment cabbage

It usually takes several weeks to prepare the snack. It should stand and let out the juice, but there are options for how to sauerkraut in a fast way. You should start with the selection of products; you will have several types of main components to choose from. If this is not your first time making sourdough, then choose the variety that you like based on your personal preferences. The most popular option is the regular one. White cabbage.

This variety has a low cost, is always available on the shelves and is easy to prepare. You can choose the right specimens by following criteria:

When squeezed in your hands, the head of cabbage should be dense and strong.
There should be no visible damage to the vegetable, cracks or chips.
The leaves of the vegetable must be fresh, do not take wilted ones.
To reduce waste, take large specimens.

Sauerkraut in instant brine

Cooking time: 40-50 min (+ 3 days)

Number of servings: 8-12.

Purpose: snack.

Cuisine: Russian.

Instant sauerkraut in brine is one of the most simple options preparing this snack. You will need strong, elastic heads of cabbage to give the salad an appetizing crunch. The ingredients will also include products for preparing brine for a 3-liter jar. Below is step by step recipe with a photo of how to quickly prepare sauerkraut.

Ingredients:

bay leaf – 4 pcs.;
white cabbage – 2 kg;
allspice – 6 peas;
carrots – 3 pcs.;
salt – 2 tbsp. l.;
water – 1.5 l;
sugar – 2 tbsp. l.

Cooking method:

Start by preparing the brine. Dissolve salt and sugar in hot water, mix thoroughly until they are completely dissolved.
Separate the damaged, rough leaves from the head of cabbage and finely chop the cabbage.
Grate the carrots using a coarse grater and mix it with cabbage.
Transfer them to a jar, interspersed with bay leaves and pots of pepper.
Pour in the brine so that it completely covers the ingredients, cover with gauze. The brine will overflow, so place a plate under the dish. Over the next 3 days, periodically knead the starter with a spoon and return the leaked brine back.
In 2-3 days the treat will be ready. Can be used for making pies, sour cabbage soup or just as a snack on the table.

Per day

Number of servings: 7-9.

Calorie content of the dish: 2 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

You could say that this is classic version quick preparation of this snack. Delicious sauerkraut with vinegar will be ready in 24 hours; it can be placed on the holiday table or during dinner. The type of cabbage is not particularly important, but the recipe describes a white cabbage variety. The “classic” marinade for sourdough is used. Below is a way to ferment cabbage in a day.

Ingredients:

sugar – 1 tbsp. l.;
spices;
Bay leaf;
salt – 2 tbsp. l.;
vinegar - 8 tbsp. l.;
cabbage – 2 kg;
carrots – 800 g;
water – 1 l.

Cooking method:

Wash the head of cabbage well, remove the top leaves. Cut the fork in half, then chop it into thin strips.
Peel the top layer of carrots and grate them on a coarse grater.
Mix both components, add spices.
Place all ingredients in a glass jar and squeeze well.
Prepare the marinade: boil water, add sugar, salt, table vinegar. Turn off the liquid after boiling and let cool a little.
Pour marinade into a jar.
Close the lid and leave for a day.

In 2 hours

Cooking time: 40 min (+2 hours)

Number of servings: 8-10.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This is the fastest cabbage starter you can think of. Suitable if you have nothing to put on the table as a snack and need to come up with something urgently. Instant sauerkraut according to this recipe is prepared together with vinegar essence and marinade. At first the cabbage will be hard, the taste will not be so rich, but if you let it stand for 5-6 hours, this situation will change. Below is a recipe for how to cook sauerkraut in 2 hours.

Ingredients:

carrots – 2 pcs.;
cabbage – 2 pcs.;
vinegar – 70 ml;
water;
granulated sugar– 1 tbsp.;
sunflower oil – 120 ml;
salt – 2 tbsp. l.

Cooking method:

Clean the head of cabbage from bad, spoiled leaves. Shred it at 1, if it turns out too thin, then set the shredder to 2.
Wash, peel and grate the carrots on a medium grater.
Prepare the marinade: boil a liter of water, add salt and sugar one by one, mix well. Then add vinegar and oil.
Let it boil for 7 minutes, you can taste and add the missing ingredients to taste.
Mix the carrots and cabbage, place in a wide saucepan, pour in the warm marinade and cover with a lid.
After 2 hours you can serve the treat. If desired, you can store it in the refrigerator.

Recipe in a jar

Preparation time: 50 min (+3 days).

Number of servings: 18-20.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

There are many options for preparing this dish, but this recipe for instant sauerkraut in a jar is even better because you don’t need to chop the cabbage. You can ferment the product directly in large pieces, you will get a spicy and spicy snack to the table. Before putting everything in a jar, you should support the vegetables in an enamel container under pressure (weight). Below are instructions on how to cook cabbage in pieces.

Ingredients:

carrots – 500 g;
salt – 400 g;
garlic – 4 cloves;
cumin – 2 tsp;
water – 9 l;
cabbage – 10 kg;
capsicum – 2 pcs.;
sugar – 800 g.

Cooking method:

Remove the top leaves and cut out the stalk.
Cut the vegetable into large pieces and place in an enamel bowl.
Mix salt and water and pour over cabbage.
Place the oppression on top for 4 days at room temperature.
Chop garlic, hot pepper, grate carrots, mix with cabbage. Add cumin and place the snack in jars.
Strain the brine remaining in the bowl, bring to a boil, add sugar and pour into jars.
Next, you need to ferment the treat at home for another 3 days, sometimes letting gases in from the jar using a wooden skewer.

With beets

Cooking time: 30-40 minutes (+2 days).

Number of servings: 8-12.

Calorie content of the dish: 22 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This is one of the cooking options for this dish. Sour cabbage with beets acquires an unusual and attractive taste appearance. On festive table The bright pink appetizer attracts the attention of all guests. Regardless of the variety, you will receive a crispy, tasty treat; sometimes it acts as a preparation for vinaigrette. This quick way to prepare this dish will help preserve all the vitamins and useful material in products.

Ingredients:

water – 1.5 l;
beets – 300 g;
cabbage – 1.5 kg;
salt – 2 tbsp. l.;
garlic – 1 clove;
carrots – 300 g;
black peppercorns – 5 pcs.;
bay leaf – 2 pcs.;
sugar – 1.5 tbsp. l.

Cooking method:

Cut the head of cabbage into 4 pieces, each of them into approximately equal squares.
Grate the beets and the carrots themselves through a Korean carrot grater and mix them.
Crush the garlic with a knife, place immediately on the bottom of 3 liter jar.
Layer cabbage, a mixture of carrots and beets.
Bring water to a boil in a saucepan, add black pepper and salt.
Place the bay leaves in the brine, boil lightly, and cool the contents to 80 degrees.
Pour the brine into a jar and leave it for 2 days at room temperature.

Without vinegar

Cooking time: 40-50 minutes (+2 days).

Number of servings: 7-9.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This method of fermenting this recipe is designed for quick preparation and equally quick eating, because the appetizer cannot be stored for a long time. The treat turns out to be very tasty, but it still differs from the barrel version; it can be described as “lightly fermented.” Instant salted cabbage without vinegar turns out crispy, appetizing and, most importantly, without vinegar at all.

Ingredients:

salt – 60 g;
water – 1 l;
sugar - 50 g;
cabbage – 1 pc.;
carrots – 2 pcs.

Cooking method:

Chop the fork into strips, peel the carrots and grate on a coarse grater.
Then you need to cook the marinade: pour water into a saucepan, put on fire, add salt and spices. When everything is dissolved in water, the brine is ready, leave it on the stove to cool until room temperature.
Pack the chopped vegetables tightly into a jar and pour warm marinade on top.
Do not cover the dish with a lid, leave it warm for 2 days. Poke the contents periodically with a knife to release air bubbles.
After 2 days, pour the brine into the pan, pour sugar into it, stir so that the sweetness dissolves, and pour it back into the jar.
After this, the treat should sit for at least 10 hours, then you can close the lid and put it in the refrigerator or on the table immediately.