Sauerkraut - a quick recipe in a jar. Quick sauerkraut: tricks, tips

Good day everyone.

Just the other day we were looking at ways. In the same note, I mentioned that pickled and sauerkraut are completely different things, although many people inadvertently confuse these methods with each other.

Let me briefly remind you that the fermentation process occurs due to the release of lactic acid bacteria from the vegetable itself, which triggers the process of fermentation and preservation. And when pickling, vinegar serves as a preservative. That's the whole difference. It seems like nonsense, but the taste of these two snacks is completely different.

Due to the absence of external preservatives when sauerkraut is sauerkraut, this process is quite lengthy and takes at least 3 days. It is prepared quickly, literally in half an hour, and the rest of the time is needed for fermentation.

So keep in mind if the recipe says " instant cooking", this means that filling the jar itself takes little time. But there is no way to reduce the fermentation time.

Well, now let's look at the most popular methods of sourdough.

Sauerkraut in a jar with brine - quick recipe (3 days in advance)

Let's start with the fastest recipe. Again, this means it doesn’t take long to cook. But you will have to wait at least 3 days for the cabbage to “ripen”.

Simplicity is mainly due to a small amount ingredients. We will need:

Cabbage 2.3-2.5 kg
Carrots - 1 pc.
Salt - 2 tbsp. spoons
Sugar - 1 tbsp. spoon
Black peppercorns – 15 pcs.
Cold boiled water - 800-1000 ml

Preparation:

1. For convenience, divide the head of cabbage into 4 parts and chop it.

It is very advisable to have a special grater for this; it significantly speeds up the chopping process.

2. Place the cabbage in a deep bowl, add grated carrots on a coarse grater and mix gently. There is no need to crush or squeeze the vegetables while mixing.

3. Transfer the cabbage from the bowl to the jar, compacting it well. In the process of adding vegetables, we throw peppercorns into the jar so that they do not lie in one pile, but are more or less evenly distributed throughout the jar.

If your hand cannot fit into the jar, we use improvised means - a rolling pin or a mallet.

4. Take boiled cooled water and dissolve sugar and salt in it.

5. And pour the resulting brine into a jar with cabbage. There should be enough water up to the neck. If not, add regular water.

6. Cover the jar with a lid, place it in a deep bowl and leave it like that overnight. room temperature.

Overnight, lactic acid bacteria are activated and the fermentation process begins, releasing carbon dioxide. Bubbles will begin to appear and some of the liquid will overflow from the jar. That's why you need a basin.

7. The next day, take a thin long stick (for example, a wooden skewer or Chinese chopsticks for food) and pierce the cabbage several times throughout the entire depth of the jar.

This must be done so that the resulting gas comes to the surface, otherwise the cabbage will turn out bitter.

Pour the brine that has poured into the basin back into the jar.

8. These procedures need to be done 5-6 times a day for 3 days. By the evening of the third day, it will be clear that gas bubbles are practically no longer formed and this is a sign that the cabbage has already fermented.

We take a sample, close the jar with a plastic lid and put it in the refrigerator or cellar.

Storage in a cold place is necessary; in a warm place the jar will ferment and spoil.

Crispy cabbage pickled in brine with honey

A curious method of preparation in which no water is used at all, but honey is used to give a sweetish taste. The snack turns out crispy and very tasty. I recommend.

Ingredients:

Cabbage – 3 – 3.5 kg
1 medium carrot
Salt - 1 tbsp. spoon
Sugar - 1 tbsp. spoon
Honey - 1 tbsp. spoon

Preparation:

1. Finely chop the cabbage and place it on the table for convenience. Grate the carrots on top and sprinkle salt and sugar.

2. Actively mix everything and press until the cabbage releases juice.

3. Then compact it tightly into a clean jar.

Since the cabbage has been thoroughly mashed beforehand, there will already be enough juice in the jar and there will be no need to add water.

4. Place the jar on a plate and leave it like this for two days. Don’t forget, every time the liquid level in the jar has risen, make several punctures and release the accumulated carbon dioxide, and pour back the brine that spilled over the edge.

5. In two days we will perform one interesting operation. We take all the cabbage out of the jar, squeeze it thoroughly into a separate bowl and put it back. There is brine left in the bowl to which you need to add a tablespoon of honey, stir everything very thoroughly and pour the resulting honey brine back into the jar.

6. In another day (that’s 3 days in total) the cabbage will be ready. You can already eat it, or for convenience, you can put it in plastic containers and store it in the refrigerator.

How to properly ferment cabbage at home without vinegar and sugar

But this recipe can safely be called a classic, because initially the fermentation was carried out without sugar. And adding vinegar, as I already said, turns fermentation into pickling.

Ingredients:

Cabbage - 1 head (2-2.5 kg)
Carrots - 1 pc.
Salt - 2 tbsp.
Allspice - 10-12 peas
Bay leaf - 3-4 leaves

It is advisable to choose dense, winter varieties of cabbage.

Preparation:

1. Shred the cabbage, mix with grated carrots on a coarse grater, add salt, squeeze and knead thoroughly (just like dough) so that it releases its juice.

2. When the juice begins to actively stand out, throw peppercorns on top and place the vegetables in a clean three liter jar.

In the process of filling the jars, we put them in different places Bay leaf.

3. Well, then everything is as usual: put the filled jar in a bowl and regularly (at least once every 4-6 hours) pierce the cabbage with a long stick to release the fermentation products of the lower layer. Pour the juice that flows into the bowl back into the jar.

On about the third day, the sauerkraut will be ready.

Important: you don’t need to overcook the cabbage either, otherwise it will go rancid. From the second day, taste it and as soon as you understand (and you will understand) that it is ready, close the jar with a lid and put it in the refrigerator.

Recipe for sauerkraut with apple for the winter in a 3 liter jar

Very often, other products are added to cabbage, in addition to carrots. The most popular are sour apples(Antonovka, for example) and cranberries.

I’ll show you an example with Antonovka.

By the way, we will cook in a 3-liter jar and store in a 2-liter jar. Why? It’s more convenient, you’ll see why later.

Ingredients:

2 kg cabbage
200 g carrots
2 tbsp. salt
1 tsp cumin
2 sour apples

Preparation:

1. Mix shredded cabbage with grated carrots, add cumin, salt and knead thoroughly until the cabbage releases juice and decreases in volume by 2-3 times.

2. Then take a clean 3-liter jar, fill it with cabbage, topping it with sliced apples.

3. The specified amount of cabbage and carrots will fill the jar 2/3. Now the contents of the jar need to be placed under pressure. This is usually done with a plastic lid, which is placed directly on the vegetables, and a glass of water is placed on top.

For me, this is too complicated, because this structure needs to be constantly removed in order to make punctures in the cabbage.

Personally, I use a regular half liter bottle plastic bottle with water - it fits into the neck of the jar without any problems.

4. So, for three days we regularly remove the pressure and pierce the cabbage, releasing carbon dioxide. As soon as we see that the gas has stopped actively forming (there are few or no bubbles on the surface), we transfer the cabbage into a 2-liter jar, close it with a plastic lid and put it in the cellar or refrigerator.

Now I’ll explain about banks. When sauerkraut comes into contact with air, it darkens and becomes unattractive. Therefore, it is necessary that the jar be filled to the very top - this reduces the area of contact with air.

But if you fill a 3-liter jar to the very top during the cooking process, you won’t be able to put pressure on top; too much brine will flow out.

So we cook in a larger jar and store it in a smaller one. That's the whole trick.

Video on how to ferment cabbage according to a classic recipe

And finally, let me show you an excellent video on how to prepare sauerkraut according to the classic Soviet recipe. When I saw a guy putting salt in a matchbox, I almost shed a tear from nostalgia.

Well, in general, these are the most popular recipes that I and everyone I know use. If you add a few more to my piggy bank interesting ways, I will be grateful.

That's all for today, thank you for your attention.

Sauerkraut- a great snack and a rich source of vitamins that are so lacking in winter. You can prepare a lot of dishes with sauerkraut; you can use it to cook soups, prepare main courses, and bake pies.

It takes up to several weeks to prepare the snack in the usual way, but there are also quick recipes and there are many of them. We offer six of the most popular recipes for cabbage starter using accelerated methods.

Instant sauerkraut recipes - general technological principles

Since ancient times, wooden containers have been used for pickling cabbage, but modern housewives prefer to do this in enamel pans. There is a certain nuance: the enamel should not be damaged, otherwise the interaction of acids with metal will cause the snack to acquire an unpleasant taste. The most common option for sauerkraut in a fast way in glass jars.

It is important what kind of cabbage to use for quick fermentation. Strong, dense forks of autumn varieties of vegetables are ideal for fermenting cabbage in a quick way. They have White color and their leaves are usually juicier.

When preparing for pickling, wash the forks well and be sure to remove the top leaves. After cutting in half, remove the stalk, then chop or cut into pieces the right size. Cabbage can be shredded with a knife or a special shredder, cut into checkers or large pieces.

If vegetables or apples are added, their amount should not be more than 3% of the mass of the prepared cabbage. To speed up fermentation, cabbage is poured with hot brine, in which, in addition to salt, sugar is also dissolved. Vinegar is often added to this dressing, and less often vegetable oil is added.

The optimal temperature for rapid fermentation should not be below 24 degrees, so containers with cabbage are left warm and, after readiness, placed in the refrigerator.

Instant sauerkraut recipe - two-day recipe

Ingredients:

Five kilos of white cabbage;

300 grams of sweet carrots.

To prepare brine, per liter of purified water:

A level spoon of sugar;

Two full spoons of garden salt.

Cooking method:

1. After washing the forks, remove the top dense leaves. Cut the head of cabbage and chop it thinly. It is convenient to use a special shredder or potato peeler for these purposes, although this can be done carefully and simply with a sharp knife.

2. After peeling the carrots, grate the root vegetable into a coarse grater or thinly cut into strips.

3. Combine cabbage and carrots in a wide bowl and mix thoroughly. If the cabbage is a little tough, lightly knead it with your hands. Place the vegetables in a pickling container and prepare the brine.

4. Fill the pan with two liters of water, add salt and add sugar. Stirring, bring to a boil, then pour into the cabbage. If there is not enough brine, and it should completely cover the vegetables, you can slowly prepare an additional portion.

5. Cover the cabbage with a plate of suitable diameter or a wooden circle and press down a little. Place a small weight on top and leave it warm for two days.

6. Move the container with pickled cabbage to a cool place for storage.

Instant spicy sauerkraut: sourdough recipe in a jar

Ingredients:

Large forkful of white cabbage;

Two bay leaves;

Three large carrots;

Two small pods of hot pepper;

Six peas of allspice.

In brine:

Two teaspoons of evaporated (fine) salt;

Liter of settled drinking water.

Cooking method:

1. Using a special device or a knife, finely chop the cabbage. Grind the carrots on a coarse grater or grate them using the one used to prepare Korean carrots.

2. Pour the carrots and cabbage into a large bowl and mix well. If in the previous recipe the cabbage needed to be kneaded a little, this time we mix it carefully. It is best to do this with your hands, “fluffing” the vegetables.

3. Place the vegetable mixture in a clean three-liter jar, fill halfway and lightly compact. Place a bay leaf, a hot pepper pod and three peppercorns on top. Fill the jar a centimeter below the shoulders with the remaining cabbage, lightly compact it and lay out the spices. Don't forget to add hot pepper, although if you don't like it spicy, don't add it at all.

4. Prepare brine for cabbage. Dissolve salt in cool, preferably room temperature water; the brine should be a little saltier than the cabbage you want to get. Pour the brine into a jar and do it gradually. First, pour in about a third of the brine, carefully pierce the cabbage layer with a long stick and slightly push the cabbage apart so that the water fills all the voids. After this, pour out all the brine, fill the jar, not adding 1 cm to the neck.

5. Place the container in a deep dish, bowl or pan and, without covering, leave it warm. Every day, during the day and evening, we slightly push the cabbage layers apart with a stick to allow gases to escape. We stand for three days.

6. Store in the refrigerator, under a tightly closed, preferably non-metallic, lid.

Instant sauerkraut: recipe with garlic and vinegar in 5 hours

Ingredients:

A kilogram of late cabbage;

Two large carrots;

To fill:

Half a glass of unrefined sugar;

Half a liter of drinking water;

Black pepper - five peas;

A spoonful of coarse “pickling” salt;

Allspice - 4 peas;

Half a glass of refined oil;

Ten spoons of food vinegar.

Cooking method:

2. After mixing the vegetables in a large bowl, press four large cloves of garlic into the bowl with a press and mix again. It is convenient to do this with your hands.

3. Bring the water to a boil, dilute sugar and salt, add oil and vinegar, and drop the peppercorns. After stirring, boil the brine for at least a minute.

4. Pour hot sauce over the cabbage, cover with a suitable plate and place a weight on top of it. Let the instant cabbage steep for at least 5 hours at normal room temperature. Then we transfer it to a glass jar and store it, sealing it tightly.

Instant sauerkraut: recipe with beets and garlic poured with vinegar

Ingredients:

Two kilograms of fresh cabbage;

Large head of garlic;

Two large beets;

Six peppercorns;

0.5 spoons of cumin (optional component).

Brine, per liter of filtered water:

Spoon of sugar;

35 ml food vinegar;

Two level spoons of garden salt.

Cooking method:

1. Cut the head of cabbage into checkers - square slices up to 4 cm in size.

2. Peel the beets and wash them. We grate one root vegetable using the coarsest grater, and cut the other into thin strips. Finely chop the peeled garlic cloves.

3. Wash a three-liter jar in hot water and soda and wipe it dry with a towel. Place beets and garlic cut into strips along the bottom of the container, add peppercorns and spices (cumin).

4. Place the cabbage in the jar tightly, without compacting it. There should be some space left between the pieces for filling. Place grated beets on top of the cabbage.

5. Prepare the filling. Bring a liter of water to a boil, pour sugar into it, then salt, stir, completely dissolving the bulk ingredients. Pour in the vinegar and bring almost to a boil again, but do not boil.

6. Pour in hot pour in a jar with vegetables. Having tied the neck with several layers of gauze, we leave it to salt for two days in a warm place. Then we put it in the refrigerator, where we store it under a nylon lid.

Instant sauerkraut: Georgian recipe in twelve hours

Ingredients:

Large fork white cabbage;

Small carrot;

Dark beets are a large root vegetable;

Onion head;

Hot pepper - 1-2 small pods;

Black or, optionally, allspice - 5 peas.

To fill with one liter of water:

A glass of vinegar;

Coarse salt - 2 full spoons;

Half a glass of sugar.

Cooking method:

1. Peel, thinly cutting off the peel layer, carrots, beets and onions. We cut the carrots into thin circles, the beets into strips, and the onion into half rings.

2. Peeled large cloves of garlic, in the amount of 5-6 pieces, are pressed into a small bowl with a special device. Alternatively, chop finely with a knife.

3. Cut the cabbage forks into four parts and completely remove the stalk. Cut the cabbage into large pieces.

4. Place the vegetables in a large bowl, add hot peppers and peppercorns, and add garlic. Mix everything thoroughly, no need to crush the cabbage. Packing it tightly, fill a three-liter jar with the vegetable mass, do not compact it.

5. Dilute the specified amount of salt and unrefined sugar in a liter of water. Bring the dressing to a boil; if debris has collected at the bottom, filter and boil again. After mixing the hot sauce with vinegar, pour it into a jar with cabbage.

6. Seal with a clean lid and leave in a warm place for 12 hours to “ripen”.

Instant sauerkraut: recipe without adding vinegar with apples

Ingredients for a liter jar:

Sweet and sour apples - 200 gr.;

50 gr. carrots;

A spoonful of sugar;

White cabbage without stalk - 700 gr.;

Two carnation umbrellas;

Allspice - two peas;

A spoon of special salt for pickling and pickling.

Cooking method:

1. Finely chop the cabbage and transfer it to a spacious bowl.

2. Coarsely grate the carrots and mix.

3. Wash the apples, cut into six slices, remove the core.

4. Place half the cabbage in a clean liter jar, top it with apple slices and cabbage again. We lay it tightly, lightly compacting the cabbage layers.

5. Pour sugar and salt into a container, place peppercorns and cloves on top of the cabbage. Let's pour hot water so that it completely covers the top cabbage layer.

6. Tighten the neck of the jar with gauze and place it close to heat for two days. Several times throughout the day we pierce the mass with a wooden splinter to release the air accumulated inside.

Instant sauerkraut recipes - useful recommendations and tips

It is strictly forbidden to use aluminum utensils to ferment cabbage using quick methods. Such a metal upon contact with acid quickly oxidizes and even the most quick cabbage will have time to acquire a grayish tint and an unpleasant metallic taste.

Before shredding, tear off and taste one leaf. If the pulp is juicy, with a slightly sweet taste, you can ferment it. It is better to stew cabbage that is not juicy and tasteless with fatty pork.

It is best to store sauerkraut prepared according to accelerated recipes in the refrigerator, tightly closing glass jars with nylon lids.

Our grandmothers also knew that instant sauerkraut or traditional sourdough should be prepared on the waxing moon on days with the letter “r” in their name - these are Tuesday, Wednesday, Thursday, but under no circumstances Sunday!

Let's learn a few quick sourdough recipes so that after a few days you can please your household with a delicious dish.

Preparing sauerkraut is a great way to provide the whole family with a healthy supply of vitamins throughout the winter. Sauerkraut is even healthier than raw cabbage! It is also capable of maintaining vitamin activity for 6-8 months.

Vitamin content and calorie content

This favorite food product contains:

vitamin C is a natural antioxidant and the main beneficial element contained in properly fermented cabbage, which is completely preserved for a long time due to the lack of heat cooking;
B vitamins (B1, B2, B3, B4, B6, B9);
fiber;
methylmethionine (vitamin U);
micro- and macroelements (Ca, K, Fe, P, Se, I, Zn, etc.);
lactic acid.

The calorie content of sauerkraut is only 20 kcal per 100 g. product, which is especially pleasant for those who want to lose weight.

Beneficial properties and effects on health

The benefits of sauerkraut are incomparable. This seemingly simple product has the following properties:

Improves the functioning of the gastrointestinal tract: prevents stomach ulcers, promotes digestion, relieves constipation, resists E. coli;
Strengthens nervous system . Increases stress resistance and relieves depression;
Positively affects the functioning of cardio-vascular system . Sauerkraut juice normalizes cholesterol levels in the blood, preventing the development of atherosclerosis;
Strengthens immunity. Due to its rich composition, it is an excellent means of prevention from colds. It also has analgesic and anti-inflammatory effects;
Normalizes metabolism. This low-calorie product, which can quickly saturate the body, regulates metabolic processes and prevents fat deposition;
Has an antihistamine effect. Vitamin U suppresses the development of allergic reactions;
Fights cancer. Scientists have proven that sauerkraut can prevent the division of cancer cells, especially intensively preventing growth malignant tumors in the mammary glands, lungs and intestines;
Reduces blood sugar levels. Due to the low fructose and sucrose content, but sufficient fiber content, this is a very valuable product for patients with diabetes;
Has a rejuvenating effect and preserves masculine sexual health . By eating sauerkraut, you promote cell regeneration and enrichment nutrients. And regularly offering it to your husband can help him maintain potency for many, many years;
Is a remedy for nausea. In particular, it is a great help with toxicosis on early stages pregnancy;
Helps with hangover. Cabbage pickle will come to the rescue after wild fun with drinking alcohol!

Who shouldn't have sauerkraut?

As for the harm of this product, we want to warn everyone who:

gastritis;
peptic ulcer;
various kidney and liver diseases;
high blood pressure;
heart disease;
swelling.

Sauerkraut in brine and the brine itself are contraindicated in such cases. In addition, their use can be fraught with heartburn and flatulence.

Features of the correct choice of vegetables and containers

How tasty and healthy the dish turns out depends on the correct choice of cabbage, the container for the starter, as well as many important details. So, before you begin the great process, we advise you to familiarize yourself with our useful recommendations.

Choosing the right cabbage for pickling

There are a huge variety of pickling methods. And the cabbage itself can be shredded into thin strips, chopped with a knife, cut into slices, quarters, or even halves. It is important what kind of cabbage you are going to ferment.

For starters for the winter, the best forks of white cabbage are late varieties with juicy and crispy leaves. Thrifty housewives prefer to buy larger heads of cabbage, because one large head of cabbage produces less waste than two small ones. In preparation for salting, the top green leaves, rotten or frozen areas are cut off (there should be no more than 5% of them). total mass). By the way, to determine whether your cabbage is suitable for pickling, cut it in half and just taste it. If it is pleasant, you can safely start making sourdough.

Interesting fact: sauerkraut in a jar can be delicious without adding salt.

With their original taste qualities it is due to lactic acid fermentation, which occurs through the efforts of certain bacteria. However, the shelf life finished product will be much less due to the fact that salt plays the role of a preservative.

Subtleties of choosing dishes

According to the rules, sauerkraut for the winter should be prepared in strictly defined containers. For a long time, wooden containers of various sizes have been held in high esteem for such work. And even now many people prefer this option due to the fact that wood is environmentally friendly pure material and gives products a special spicy aroma.

Some people prefer to use enamel cookware. However, there is an important nuance: there should be no chips or cracks on its inside. Otherwise, there is a risk that the exposed metal will “reward” the cabbage with an unpleasant aftertaste.

As for plastic bowls, discerning gourmets claim that the taste of sauerkraut in them is not very rich.

Important Process Features

Like any other activity, you only need to make sauerkraut with skill. We suggest you figure it all out:

The cabbage should be of a late or mid-late variety, but not early.
If you want to add carrots, their amount should not exceed 3% of the total mass.
Salt – just regular salt! Set the iodized one aside until preparing other dishes.
The required amount of salt is about 2% of the cabbage weight.
The optimal temperature for fermentation is 18-20°C.
The main sign of proper fermentation is foam and bubbles on the surface. It is important to remove foam in a timely manner!
If all the brine has been absorbed, you need to prepare it again and top it up. Or try increasing the weight of the oppression.
The temperature for further storage of the finished product is 0-5°C.
You have done everything correctly if the fermented cabbage turns out to be amber-yellow in color with a pleasant smell and sour taste.

TOP 5 recipes for quick preparation of sauerkraut

Sauerkraut is an amazingly tasty dish that can be eaten either on its own or as a side dish for meat dishes. There are many different ways her preparations. Special recipe Every family probably keeps some crispy sauerkraut. The main ingredients are cabbage and salt. But you can use a variety of additives depending on your desire and taste preferences each: carrots, bay leaves, beets, cranberries, apples, allspice, cumin, pumpkin and many more. etc.

Today we will share with you the most the best recipes, who have many years of experience in a whole arsenal of housewives.

If an unexpected feast is planned tomorrow, then crispy instant sauerkraut is ideal as a snack. The recipe is very simple. So, so that your guests don’t take you by surprise, let’s get started.

You will need:

2.5 kg of white cabbage;
2 medium sized carrots;
2 words l. with a small pile of salt.

For the marinade:

1 tbsp. water;
0.5 tbsp. sunflower oil;
0.5 tbsp. vinegar;
100 gr. Sahara;
10 large black peppercorns;
4 bay leaves.

The cooking process is as follows:

Shred the cabbage and grate the carrots. Using your hands in a deep bowl, grind everything with salt until the juice is released;
In a small saucepan, mix the ingredients for the marinade, place on the stove and bring to a boil over medium heat;
Pour the marinade over the chopped vegetables while it is still hot;
Let it cool a little, and then compact it well and cover the top with a plate of slightly smaller diameter than your container;
We put a weight on top - a half-liter jar of water works great;
Place in the refrigerator for a day.

The resulting cabbage is incredibly juicy and crispy.. You can cook from it the very next day. simple salads, and you don’t even need to fill them with oil, because it’s already there! However, it should be remembered that due to the acetic acid content, such cabbage has very little benefit.

The secret of accelerated fermentation

This recipe will only take 2-3 days to prepare. Now we will reveal to you a secret method that can speed up the fermentation process.

You will need:

1 medium fork of mature cabbage (young cabbage will not work);
3 carrots.

Want something interesting?

800 ml water;
1 tbsp. l. salt;
1 tbsp. l. Sahara.

Your actions are as follows:

Place finely shredded cabbage and carrots cut into strips tightly into a jar of suitable size;
To prepare the brine, boil water, dissolve salt and sugar in it;
Fill the cabbage with brine to the very top. To prevent the jar from bursting, you need to pour it either very slowly or through a tablespoon. If suddenly there is not enough brine, hurry up and prepare another portion;
Place the jar in a deep plate or bowl because juice may leak out during fermentation. Leave at room temperature;
After a day, you will see gas bubbles on the surface. They need to be “squeezed out”: press the cabbage vigorously with a fork until they disappear. It is precisely this kind of squeezing that accelerates fermentation.

Gas formation will stop after a few days. You can close the jar with a lid and put it in the refrigerator. Now you know how to prepare sauerkraut using the accelerated fermentation method.

Sauerkraut with beets

This lazy method of pickling will surely appeal to busy women who also want to pamper their household with some delicious food. The cooking process takes very little time, and the result is simply amazing!

All you need:

5 kg cabbage;
1-2 beets;
2 small heads of garlic;
2-3 pcs. hot pepper.

Brine for 3 liters of water:

2 tbsp. l. salt;
100 gr. Sahara;
a third of a glass of vinegar;
5 bay leaves;
10 allspice peas.

Homemade sauerkraut recipe:

Thinly slice the peeled pepper and garlic and mix.
We clean the raw beets and cut them into strips.
Cut the cabbage into fairly large pieces (about 3x3).
Place all the ingredients in layers in a bowl, jar or plastic bucket: cabbage, a mixture of garlic and pepper, beets, and so on in the same order. There should be 2-3 layers, and they should fit clearly in the container without towering over it.
Prepare the brine. Boil water, salt, add sugar. We are waiting for it to cool down. Add vinegar.
Pour the resulting brine over the vegetables. Because upper layer may float, put pressure on top (the same plate and jar of water).

We are patient and wait 4-5 days. Of course, the rich beetroot color will beckon the very next day, but the real taste and aroma will be revealed through specified period. Don’t forget to put the snack in the refrigerator after 5 days.

Colored “Mosaic” in a jar

This dish looks very beautiful and festive at any time of the year. If you suddenly want to try this recipe for delicious sauerkraut in winter, then instead of fresh bell peppers, you can use frozen ones (no need to defrost them).

Ingredients:

5 kg cabbage;
0.5 kg of red bell pepper;
0.5 kg yellow bell pepper;
a bunch of parsley;
150 gr. salt;
1 liter of water.

The preparation procedure is as follows:

Finely chop the cabbage. Cut the pepper into small cubes. Chop the parsley;
Mix everything thoroughly and compact tightly into the jar;
Now make the brine: dissolve the salt in boiling water, let it cool;
Pour the resulting marinade over the cabbage. Be sure to cover with oppression.

Already on the second day you can enjoy the result. And the combination of red, yellow and green looks truly fabulous!

A storehouse of vitamins in winter preparations

And one more recipe for a traditional Russian snack, which is easy to follow. The result is a delicious treat that can be stored all winter!

Ingredients:

5 kg of white cabbage;
3-4 carrots;
3-4 bell peppers;
3 tbsp. l. salt;
1 tbsp. l. Sahara;
cumin to taste.

Recipe for sauerkraut for the winter:

Finely and carefully chop the cabbage. Three carrots on a grater. Cut the pepper, remove seeds and cut into strips;
Mix everything in a suitable sized bowl. Add salt, sugar, cumin and knead thoroughly with your hands, just as we knead dough. It is necessary for the juice to stand out;
Place a weight on top and leave to ferment for 3 days.

Then we transfer the cabbage into sterilized glass jars, fill it with juice and roll it up. You are provided with vitamins for the whole winter!

In general, preparing sauerkraut is not at all difficult. Of course, today you can buy it ready-made in any supermarket, but it turns out much tastier if you cook it with your own hands carefully at home. Be sure to try one of the recipes we offer, and you will receive delicious snack, which can complement the menu for every day or help out in case of unexpected guests.

I invite all housewives to please their households with delicious and aromatic crispy cabbage. Preparing vegetables and fruits for the winter is my strong point, and today you will learn a recipe for quick sauerkraut in a jar without vinegar. This cabbage will be useful for both adults and children, since pickling, as a method of preservation, preserves all the vitamins, enzymes, and organic acids in vegetables.

I will give you several recipes for sauerkraut, I will tell you how to cook it quickly and tasty. First, I'll tell you how to do it classic version quick sauerkraut, without vinegar, without preparing brine, in this case the brine is formed from the released juice of vegetables. We will ferment and store cabbage in jars; in a city apartment this is a very convenient container.

Classic sauerkraut: a quick recipe without vinegar in a jar

What we need:

a head of cabbage weighing 3 kg;
two carrots;
30 gsoli (heaped tablespoon);
spices: 10-12 black peppercorns, 1/3 tsp. caraway seeds, 2 bay leaves.

Remove the top layer of leaves from the cabbage head, wash it thoroughly, cut the head of cabbage into 4 parts, and remove the stalk. We cut each quarter into thin strips or shred it on a special shredder. We transfer the cabbage into a wide enamel container in which it will be convenient for us to mix it. Wash the carrots, peel them, grate them and add them to the cabbage. Mix the cabbage and carrots well, add salt and begin to mash and grind the vegetables with your hands (let’s imagine kneading dough) until juice appears.

When the cabbage releases its juice, add spices and transfer the cabbage to a clean, dry glass jar, pressing the vegetable mixture tightly with your hand or a wooden masher. Cover the jar with a clean napkin and place it in a basin or pan, because during fermentation the brine will begin to overflow over the top edge of the jar. The fermentation process will take from one and a half to two days.

How to make sure that the resulting carbon dioxide does not push the cabbage out of the jar? It’s all very simple – we pierce the cabbage in the jar several times a day with a clean wooden skewer all the way to the bottom.

Cabbage is considered ready for consumption as soon as the brine stops being bitter and acquires a pleasant sourness. Prepared cabbage should be stored refrigerated. Cabbage prepared in this way retains all vitamins, it does not soften, and has unique taste and aroma, stimulates the appetite, crunches pleasantly and is eaten very quickly.

For sauerkraut, take only mid-late and late varieties of cabbage; their white dense heads contain more sugars than in the green heads of early varieties.
The fermentation process most optimally occurs at a temperature from 15° to 22°C (in a hot room the cabbage will quickly sour, in a cold room it will ferment for a very long time).
The container for fermenting vegetables (in our case, a three-liter glass jar) must be perfectly clean and dry.
The amount of salt used when fermenting should be 2 - 3% of the weight of vegetables (for example, for 1 kg of cabbage you need to take 20 g of salt, or, in other words, one level tablespoon).

Spicy cabbage

I suggest one more original recipe sauerkraut, which is suitable for festive table. This cabbage will stand out among all the appetizers, attracting attention with its bright color. This recipe uses brine to pour over the prepared vegetables.

What we need:

a head of cabbage weighing 2-2.5 kg;
medium-sized beets weighing 200-250 g;
20-25 g table salt;
20-25 g granulated sugar;
spices: 2 bay leaves, 4-5 cloves of garlic, 10-12 black peppercorns;
1.5 liters of non-chlorinated water for brine

We prepare the cabbage in the same way as in the first recipe - remove the top layer of leaves, wash it, cut out the stalk and divide the head of cabbage into 4 parts. A fine shredder is not needed in this recipe; we cut the cabbage into large squares measuring approximately 4 by 4 cm. We wash, peel, and grate the beets.

Place chopped garlic and bay leaves at the bottom of a clean, dry jar. The first layer will be made from grated beets; place a layer of cabbage and a few peppercorns on it. Next, we alternate layers of cabbage and beets, sprinkling them with pepper and not trying to crush the vegetables too much. Fill the jar without reaching the very top, only to the hangers, because we will fill the vegetables with brine.

We prepare the brine first so that it has time to cool. Boil the water, add salt, sugar, all the prepared spices, let it boil a little, and cool. Pour the cooled brine over the vegetables placed in the jar, cover with a clean napkin, and place in warm place. In 2 days the cabbage will be ready. You will be pleasantly surprised refined taste This cabbage has a moderate spiciness and a beautiful dark pink hue.

To prepare the brine, do not use tap water; it is not suitable due to the chlorine it contains. It is better to take spring or bottled non-carbonated water, otherwise the cabbage will not turn out crispy.
Salt for pickling or fermentation should not be iodized, otherwise the vegetables will become soft and tasteless.

Vitamin cabbage

I will share with you another recipe for quick sauerkraut. Using the classic version of fermentation without brine, introducing into the recipe various vegetables and fruits, you can get a wide variety of final products, in which case your preparations will never become boring to you.

What we need:

a head of cabbage weighing 2 kg;
two large carrots;
red sweet bell pepper - 2 pcs.;
a slice of pumpkin with yellow pulp weighing 100-200 g;
two large apples of the Antonovka variety;
a handful of cranberries;
20 g salt;
spices: 10-12 black peppercorns, 4-5 allspice peas, ground dill and caraway seeds ½ tsp each, 1-2 bay leaves.

Preparation

Since there is no brine in this fermentation method, the fermentation process will occur in the released juice of the vegetables.

We clean all the vegetables well, rinse them, chop the cabbage as in classic recipe– into thin strips, grate the carrots, remove the stalk and seeds from the pepper, cut lengthwise and cut into thin strips, peel the pumpkin and cut into thin slices, peel the apple, cut out the seed chamber, cut into slices.
Grind the cabbage with carrots and salt separately from other ingredients so as not to damage the thin slices.
As soon as the cabbage lets out the juice, place bay leaves on the bottom of the prepared, clean, dry jar, then the first layer of cabbage and carrots. Place chopped peppers, some cranberries, black peppercorns and allspice on it, then a layer of cabbage, and pumpkin slices on it. , cranberries, black and allspice, another layer of cabbage, chopped apples and so on up to the hanger of the jar. Lightly crush each layer with your hand or a wooden masher.
Vegetables must be distributed evenly between the layers of cabbage so that there are enough for the entire volume of the jar.
We don’t fill the jar to the top; we leave room for the juice that the vegetables will give. Place the jar itself in a basin or wide saucepan and put it in a warm place (remember that the optimal temperature for fermenting vegetables is 15°-22°C). To remove the carbon dioxide that forms, pierce the cabbage with a clean wooden stick several times a day.
In two days, our vitamin cabbage will be ready to eat.

For greater clarity, you can watch a video about preparing quick sauerkraut in a jar without vinegar; a master of his craft will share the recipe. Everything will be shown step by step so you don’t miss out. important points and useful little things.

Sauerkraut - one of my favorite snacks many people. It is tasty, healthy and suitable as a side dish for almost any dish. It is also used as an ingredient for preparing other tasty and healthy salads, hot dishes and even soups and borscht.

But it can only be truly tasty aromatic and crispy cabbage. Previously, it was fermented in special barrels and tubs, but today we can successfully use ordinary glass jars of various sizes. But before you start directly fermenting our cabbage, you need to remember a few rules, strict adherence to which will allow you to get a truly tasty, healthy and crispy product quickly and easily.

What to remember first

Today, as before, many owners have their own secrets for making sauerkraut. But there are also general recommendations, namely:

And finally, I would like to say that in the original version, sauerkraut is prepared V own juice , without adding vinegar. But this cooking option sometimes takes a lot of time. Therefore, below we will tell you how to prepare this appetizer in brine in a quick way.

Express recipes

To begin with, let's define what exactly our term sauerkraut means, we will offer you recipes for quickly preparing it in a jar. First of all, fast means less than a day. But even here there are limitations. There is also a maximum quick recipes cabbage starters, using which you will get tasty and useful product within 4-12 hours after the start of preparation. So let's get started:

Instant sauerkraut in 4 hours. You need to chop 2 kg of cabbage into small noodles, add to it 2 large carrots, chopped at your discretion, and two cloves of garlic. All this should be carefully mixed with your hands, but not crushed, and placed loosely in a jar with a volume of at least 3 liters. Next, bring 1 glass of water, 200 grams in volume, to a boil, add half a glass to it vegetable oil, one spoon of sugar and 2 spoons of salt. At the end, pour in 1 tablespoon of strong vinegar 70%. And pour the resulting marinade into a jar. The brine must be boiling. After 4 hours you can enjoy a tasty and aromatic dish. After all, sauerkraut prepared exactly according to this recipe turns out to be very crispy, aromatic and tasty and is prepared in an extremely short time. If desired, you can add a little chopped onion to the cabbage with vegetables. And another advantage of this recipe is that you don’t need to season the sauerkraut with anything before using it. Everything you need is already present in it.

Pink spicy sauerkraut. This dish in its finished form has a certain touch of Korean cuisine. Therefore, for lovers of all kinds of Korean spicy salads and snacks, it will be a real find. The cooking time, in contrast to the first recipe, is a little longer, namely, you can taste the resulting dish after 8-10 hours. It is very convenient to prepare this dish at night, because in the morning, without wasting time, you can enjoy a wonderful snack. To prepare spicy pink cabbage, in addition to the vegetable itself, you will also need one medium-sized beet, a couple of carrots, salt, hot ground red pepper, bay leaf, 9% vinegar, vegetable oil and garlic - optional. You can chop the cabbage, or you can cut it into small cubes; the remaining vegetables should be grated either on a coarse grater or on a grater designed for preparing carrots in Korean. Mix the vegetables, place them tightly in glass jars and fill with brine. To prepare it, you need to add the remaining ingredients to 150 grams of water, boil everything together and pour over the cabbage. After 8 hours you can try the cooked masterpiece. All vegetables are soaked in brine and it turns out very tasty.

As you can see, this fermented appetizer, the quickest recipes for which we described above, can actually be prepared very quickly and turn out extremely tasty. But if you have a little more time and a desire to enjoy the taste of a real fermented snack, which our grandmothers and their grandmothers ate, then we advise you to turn to the recipes presented below. The brine in this case is without vinegar.

Sauerkraut, instant classic recipes and more

First of all, I would like to immediately say that in the original version, cabbage is fermented in its own juice, without adding an ounce of vinegar. This process takes 2-3 days. In principle, this is not so much, which means that this option for preparing sauerkraut can be called fast. Moreover, it is prepared easily and simply, and most importantly, in an ordinary jar, of any container.

So, the instant sauerkraut recipe includes:

Chop the coarse fork into small strips. The weight of this vegetable should be about 3 kilograms.
Grate 1 large, juicy and meaty carrot on a coarse grater.
Grind the carrots with cabbage and add 3 tablespoons of salt without top.
To make the cabbage as juicy and crispy as possible, add another tablespoon of sugar.
As soon as the cabbage begins to intensively release juice, we tightly pack it into the jar to the very top. You need to pay attention to the fact that there is always cabbage juice on top.
Now we place our jar in a basin and leave it for 3 days in a warm place.
Several times a day, the cabbage needs to be pierced to the very bottom to release carbon dioxide.
After this time, put the cabbage in the cold for 5-6 hours, and then we can enjoy the resulting masterpiece.

As you can see, there is absolutely nothing complicated in this recipe for preparing cabbage using a quick fermentation method. To add additional flavor, before putting the cabbage in a jar, you can add a little cumin or dill seeds, a handful of lingonberries or soaked prunes. So, this snack will acquire a spicy taste or aroma. But we advise you to cook it without any additives for the first time, because only by assessing the true taste of this ancient snack will you be able to understand whether it needs any additions.

Serve quick-cooked cabbage in a jar, best seasoned with a small amount of vegetable oil and onions. This crispy snack goes well with all potato dishes, meat, and is also an indispensable component when preparing vinaigrette. And brine can also be used when stewing meat, in this case it turns out soft and aromatic.

Helpful information

In conclusion, I would like to say once again that sauerkraut in a jar in a fast way Any recipe turns out not only very crispy, tasty, aromatic and healthy, but also very budget-friendly. Cabbage is available for sale all year round at a low cost.

This fermented vegetable contains a huge amount of vitamin C and very few calories. So it is quite possible to classify this snack as a product that has the so-called negative calorie content. Therefore, anyone who wants to lose weight, but at the same time get all the vitamins in full and continue to eat deliciously, should definitely include such cabbage in their diet.

And in conclusion, I would like to say that no matter which method of fermenting cabbage you choose, in order to keep it crispy and tasty, you will need to store it in brine and always in a cool place. This is how she can maintain her attractive appearance for as long as possible. appearance and good taste.