Homemade sauerkraut. Quick sauerkraut: cook in a hurry

Sauerkraut is one of the healthiest and delicious preparations for the winter. It is a complete source of vitamins and microelements. You can eat it on its own, add it to soups, or use it as a filling for pies. Several recipes have been developed for how to ferment cabbage so that it is crispy. It is enough to choose a method that suits you and strictly adhere to it.

To make tasty cabbage, you need to take many aspects into account. Even the quality of salt can sometimes affect the result. When preparing, follow these recommendations:

Adhering to such simple rules How to ferment cabbage correctly, you will be able to get an excellent snack. It will decorate not only your everyday, but also your holiday table.

Classic recipe

The most common way to ferment cabbage so that it is crispy is to use classic recipe. You will need a minimum set of components:

a head of cabbage weighing 4 kg;
five carrots;
salt and sugar 4 tablespoons each.

The entire cooking process can be divided into several stages:

You can store cabbage after the fermentation process is complete. Seal the jar with a plastic lid and place in a cool place. This cabbage starter recipe takes about 4 - 5 days to complete.

Recipe with garlic

One of the ways to ferment cabbage deliciously is a recipe with the addition of garlic. The finished snack acquires an original taste and aroma. The following components will be required:

cabbage forks weighing about three kilograms;
three to four carrots;
half a liter clean water;
100 ml vegetable oil;
100 ml vinegar;
a couple of cloves of garlic;
a pair of laurel leaves;
one and a half tablespoons of coarse salt;
4 spoons of sugar.

The method for fermenting cabbage so that it is crispy is extremely simple. The whole process consists of the following steps:

This appetizer can be served just a few hours after preparation. This recipe is rightfully considered the best way how to quickly ferment cabbage.

Cabbage in honey brine

To prepare a delicious savory snack, a recipe for cabbage starter in a jar with the addition of honey is suitable. You will need very few ingredients:

cabbage forks weighing three kilograms;
one large carrot;
a tablespoon of salt;
700 ml water;
a tablespoon of honey.

The cooking process occurs in several key stages:

This appetizer should ferment within 24 hours. After this, it can be stored in a cool place.

Spicy cabbage

If you love spicy savory snacks, then this recipe is just what you need. The cabbage turns out unusually crispy and juicy. For preparation you will need a minimum of ingredients:

a pair of cabbage forks weighing no more than 2 kg each;
two capsicums;
kilogram of carrots;
4 liters of water;
5 cloves of garlic;
half a glass of salt.

The cooking process is simple. It consists of the following steps:

Choose a way to deliciously ferment cabbage that suits you and you can surprise your guests with an interesting appetizer. It will be in demand at any feast.

Video recipe for fermenting cabbage in Old Russian style

Many housewives make all kinds of preparations for the winter. And how can we do without sauerkraut? After all, it is not only incredibly healthy, but also delicious. There are many recipes for its preparation, but still every time the question arises: “How to make sauerkraut?” In our article we will present the best recipes.

Which recipe should I choose?

Perhaps one of the most universal preparations is sauerkraut. Recipes for a 3-liter jar are the most popular, since it is most convenient to ferment in such a container.

Currently, there are a lot of recipes, but among them you need to choose the option you like best. After all, every housewife dreams that as a result of her labors she will get the most delicious sauerkraut. Recipes for a 3-liter jar allow you to prepare enough for a small family. Nowadays it is no longer customary to ferment in barrels or buckets, as our grandmothers did. Modern housewives prefer to make another batch of fresh cabbage rather than store it in the pantry. Moreover, there are no conditions for this in the apartment.

Of course, classic sauerkraut is the most common, but there are many other options for its preparation. Let's take a closer look at some of them.

Classic recipe in brine

How to prepare sauerkraut correctly? Recipes for a 3-liter jar allow you to accurately maintain all proportions. So, to prepare the classic version we will need:

Two kilograms of cabbage.
Several medium-sized carrots.
Water - 1.5 liters.
Two spoons of salt.
Black pepper (peas).
Sugar - 1.5 tablespoons.

The cabbage is finely chopped, and the carrots are peeled and grated. Mix the chopped vegetables and transfer them to a three-liter jar. Now you need to prepare the brine. To do this, mix sugar and salt, add black pepper. If you wish, you can add some more spices. Pour in the resulting mixture warm water and stir until the components are completely dissolved. Pour the finished brine into a three-liter jar. We tie the neck with a piece of gauze folded several times. Simple sauerkraut takes two to three days to prepare. During this time, it is advisable to open the jar several times and try to mix its contents. This will allow the resulting gases to escape. If this is not done in time, the cabbage may simply go rotten. When using this recipe, the product turns out soft with a slight sourness.

Traditional option

When thinking about how to make sauerkraut, it is worth remembering that it can be prepared without using brine. Moreover, the result obtained is no worse than when using the first recipe. However, the taste will be different. Which option you prefer depends on your preferences.

Ingredients:

Two kilograms of cabbage.
Five spoons (tablespoons) of salt.
A few carrots.

Finely chop the cabbage, peel and grate the carrots. Mix the crushed ingredients thoroughly and transfer to a bowl. After adding salt, we begin to knead the products with our hands or using a mortar. As soon as the first juice appears, you need to transfer the vegetables into a three-liter jar. Due to the fact that we have thoroughly mashed the cabbage and carrots, we will end up with a far from full jar. To make the cabbage tasty and aromatic, you can add your favorite spices. Cover the jar with gauze and wait a couple of days. For several days, it is necessary to mix the ingredients, ridding them of gases. Only in this case will you get delicious sauerkraut. The recipes for a 3-liter jar given in our article allow you to accurately follow the proportions to obtain the best result. Cabbage prepared in this way turns out crispy and does not give off sourness.

Sauerkraut with sugar and salt

How to prepare sauerkraut with sugar and salt. The recipe is quite simple. To prepare we will need:

A large head of cabbage.
Salt and spices to taste.
A tablespoon of sugar.
Several medium carrots.

For cooking we need a large bowl. The cabbage should be chopped into very thin strips. Then add sugar, salt and knead it thoroughly with your hands. Grate the carrots and place them in a bowl. Mix the ingredients and add dry dill and cumin. Then we transfer the products into a three-liter jar and compact it firmly.

Then we close the container with a nylon lid and send it to a warm place for three days. You need to place a plate under the jar. For three days, it is necessary to pierce the cabbage with a wooden splinter, freeing it from gases. After the specified time has passed, the jar can be stored in a cool place, for example, in a basement.

Cabbage with honey

When wondering how to make sauerkraut, do not neglect original recipes. A very tasty and at the same time healthy preparation is obtained by using honey. The resulting brine can even be drunk by people suffering from gastritis.

To prepare, take:

Two kilograms of cabbage.
Liter of water.
One carrot.
Honey - 2.5 tablespoons (tablespoons).
Bay leaf - 2 pcs.
Allspice.

Finely chop the cabbage and chop the carrots on a Korean grater. Mix the vegetables and lightly crush with your hands. Now you can transfer them to a three-liter jar and compact them thoroughly. Next, prepare the marinade. IN hot water add salt and honey, let the solution cool slightly and pour it into the bowl with the cabbage. We place the jar in a deep plate, since during the fermentation process excess liquid will overflow the edges of the vessel. We leave the jar in a warm place for several days in the kitchen, not forgetting to pierce the cabbage daily sharp knife(to remove gases). After a day, the workpiece can be put in the refrigerator.

Spicy cabbage with honey

Delicious sauerkraut is obtained by using additional spices or products. If you love spices, you can prepare a spicy preparation with the addition of honey. Before fermenting cabbage, you need to prepare the brine. To do this, add one and a half tablespoons of salt and the same amount of honey to a liter of hot water. In addition, add ½ teaspoon each of dill, caraway and anise seeds. Stir the ingredients until completely dissolved and let the solution cool slightly. Meanwhile, let's prepare the vegetables. Shred cabbage (a two-kilogram head) and several medium carrots. We crush the chopped vegetables with our hands and transfer them to a jar.

After this, you can pour the marinade over the cabbage. We leave the jar in the kitchen for one day. After 24 hours the workpiece is ready. A quick sauerkraut recipe allows you to get the finished product in a day. Now the snack can be put in the refrigerator and used as needed. This recipe allows you to add rowan berries, grapes or green apples, cranberries to get a variety of flavors.

Country-style sauerkraut

Delicious sauerkraut is obtained using an old village recipe.

Ingredients:

Large cabbage for two to three kilograms.
Cold water - 700 ml.
One carrot.
A tablespoon of honey.
Salt to taste.
Allspice.
Bay leaf.

Shred the cabbage and chop the carrots on a grater (you can use a grater to Korean carrots). Place the prepared vegetables in a saucepan or bowl, add salt, bay leaf, pepper and knead the ingredients with your hands. Next, transfer the cabbage into a three-liter jar, compact it thoroughly and pour cold water. It must be left to ferment for two days in a warm place. After the specified time, all the brine is drained.

Place the cabbage in a bowl and allow it to drain; before doing this, you can squeeze it lightly to remove the liquid. Place the workpiece in a three-liter jar, and add honey to the brine. The mixture must be stirred until the honey is completely dissolved. After this, pour the marinade over the cabbage and leave it warm for another day. After 24 hours, the jar can be placed in the refrigerator or other cool place. After three days, the dish can be served.

Express recipe

If you are planning a holiday or a feast, then crispy cabbage can be an ideal snack. Yes, the only trouble is to get ready dish it won't happen quickly. It will take several days for the leaven to ferment.

In such cases, a recipe for quick sauerkraut is very helpful. It is very simple, and the result will certainly please you.

Ingredients:

Large head of cabbage (2.5-3 kg).
Two carrots.
Two tablespoons of salt.

To prepare the marinade:

A glass of water.
Sugar - 100 g.
Sunflower oil - ½ cup.
Vinegar - ½ cup.
10 black peppercorns.
Bay leaf - 10 pcs.

Shred the cabbage and chop the carrots. Then, in a deep bowl, mash the workpiece with the addition of salt until the juice appears. Prepare the marinade in a small saucepan. To do this, mix all the above ingredients and bring them to a boil. Pour the hot solution over the vegetables and let cool slightly.

After this, carefully compact the cabbage, cover it with a plate on top, placing pressure on it (this can be a half-liter jar of water). We put the jar in the refrigerator, and within a day your snack is ready. Cabbage prepared according to this recipe is incredibly tasty. But it is not recommended for use by people for whom acetic acid is contraindicated.

Cabbage with beets: ingredients

Bright and tasty sauerkraut with beets claims to be a table decoration. An amazingly quick recipe that will help busy housewives prepare good snack, having spent minimum quantity time.

Ingredients:

Cabbage - 5 kg.
Beetroot - 2 pcs.
Garlic - 2 heads.
Hot pepper - 2 pcs.

For brine (based on three liters of water):

Sugar - 110 g.
Salt - 2 tbsp. l.
Bay leaf - 5 pcs.
Allspice - 10 pcs.
1/3 cup vinegar.

Recipe for sauerkraut with beets

Chop the peeled pepper and garlic. Cut the raw beets into thin strips. Cut the cabbage into squares (for example, 3 by 3 centimeters in size). Place all ingredients in layers in any bowl: cabbage, peppers with garlic, beets and repeat layers. Next, prepare the brine.

Add sugar and salt to boiling water, let the solution cool and only then add acetic acid. Fill the vegetables with the solution so that it completely covers the workpiece. We put pressure on top, otherwise the cabbage will start to float. After four days, the snack is ready. The beautiful color attracts housewives the very next day, but it is believed that the dish will acquire its full aroma and taste on the fourth day.

Cooking secrets

Crispy sauerkraut is every housewife's dream. Despite the fact that everyone uses the same recipes, in some unknown way the result is different. What is the reason? Probably every housewife has her own little secrets that she doesn’t reveal to anyone.

As you know, sauerkraut is a traditional Russian dish. Previously, cabbage was harvested in huge quantities so that there would be enough big family until spring. At present, we do not need such a quantity of blanks. Modern housewives have enough small quantity. After all, you can always prepare a fresh portion. For this reason, all recipes are designed for using three-liter jars. These dishes are very convenient and do not take up much space in the refrigerator.

Despite the changed realities, you can still use old grandmother's tricks when cooking. It has long been believed that housewives should ferment cabbage only on “women’s” days - Saturday and Wednesday (Wednesday was considered the best day). If a man takes charge of the preparation, then the business should only be started on a “men’s” day.

Crispy sauerkraut is obtained if you buy white heads of cabbage, without dry leaves. It's good when the stalk is a little cracked. This indicates the juiciness of the cabbage.

The workpiece is considered ready when the brine becomes transparent. After this, the sauerkraut must be put in a cool place. For cooking, you can use pressure, but it should not be metal. Also, pay attention to the liquid level in the jar. If top layer cabbage is not covered with brine, it can disappear and ruin the entire preparation.

How much salt should you put in?

Very often, novice housewives have a number of questions regarding how sauerkraut is prepared. How much salt per kg of cabbage should be put, for example? It all depends on the recipe. As a rule, the proportions for preparation are calculated for a three-liter jar, which can hold from 2 to 2.5 kilograms of cabbage. This means there is less than a tablespoon of salt per kilogram of vegetables. Experienced experts recommend not to get carried away with it. Over time, you will decide on your taste preferences through experience.

Instead of an afterword

In general, it is worth noting that sauerkraut is a dish that even the most inexperienced housewives can take on. To prepare it you do not need colossal knowledge and skills. And maintaining exact proportions will allow you to get a good result.

To please your guests with delicious sauerkraut, you need to know general rules pickling:

the jar in which you put the cabbage with marinade should be placed in a container larger size. This way, the juice released during fermentation will drain to the bottom of the container;
the ideal place for fermentation would be a warm place with a constant temperature of 18 to 25 degrees;
bubbles formed during the fermentation process must be removed as often as possible.

When choosing a head of cabbage for pickling, pay attention to color, shape and degree of ripeness. Healthy cabbage is medium in size, white or greenish in color, and round in shape. Leaves should not be damaged or wrinkled.

The absence of spots and darkening on the head of cabbage is a sure sign of a vegetable that has ripened in environmentally friendly conditions.

The main rule when choosing a head of cabbage is elasticity and juiciness, since the taste of the future preparation depends on this. The optimal weight of a head of cabbage should be no more than 4 kg, due to the fact that an overgrown head of cabbage will be less tasty.

Sauerkraut without adding vinegar

Among the recipes for cooking cabbage in short terms The absence of vinegar essence is welcome. To do this you will need:

1 kilogram head of cabbage;
3 pieces of carrots;
900 ml of clean water;
1.5 tbsp. l. salt;
1-4 bay leaves to taste;
1.5 tbsp. l. Sahara.

Cabbage should be chopped together with carrots into cubes or thin strips. Boil water in a saucepan and season it first with salt and sugar and later bay leaf.

Boil the mixture for about 3-6 minutes. While the marinade is preparing, you place the cabbage layer by layer in a pre-sterilized jar.

Make sure that the layers lie evenly and tightly, as the taste of the product depends on this. Carefully and slowly pour the boiling marinade over the cabbage so that the jar bursts due to the rapid temperature change.

When the brine reaches the level of the “shoulders” of the jar, leave it for 5-15 minutes to distribute the marinade evenly.

Place the jar in a warm place for at least 2 days, piercing it periodically wooden chopsticks so that the accumulated gas escapes. Next, you can place the finished cabbage in the refrigerator and close the lid.

Korean style sauerkraut with garlic

Korean cuisine has left its mark on the preparation of such an original Russian dish as sauerkraut and has made some adjustments to the classic recipe.

For it you will need:

a head of cabbage weighing about 1 kg;
2 carrots;
8 tbsp. l. vinegar 9% (apple vinegar is possible);
2 - 7 cloves of garlic to taste;
0.5 cups vegetable oil;
1 tbsp. l. salt;
1.5 tbsp. l. Sahara;
600 ml water.

Grind the cabbage into thin strips, and grate the carrots on a “Korean” grater. Next, press the garlic using a press and add it to the mixture of carrots and cabbage.

Sugar, vinegar, salt and oil are the main components of the marinade, which should be added to water and boiled for about 5 minutes.

Place in a warm place for further fermentation. The minimum marinating time for this cabbage is 4 hours.

Sauerkraut with vinegar

If you want to prepare a cabbage appetizer as quickly as possible, then you should use this recipe.

You must purchase the following products in advance:

1 head of cabbage weighing 1.5 kg;
2 large carrots;
1.5 glasses of clean water;
1 glass of vegetable oil;
6-7 small black peppercorns;
half a glass of vinegar 9%;
3-5 bay leaves.

The cooking principle is the same as in the previous recipe, but there are some nuances. The carrots should be grated and the cabbage should be chopped.

Add salt to the resulting mass and rub thoroughly with your hands.

At the same time, the cabbage will give juice and will marinate much faster. It is better to put the chopped cabbage along with carrots in a wide saucepan.

Prepare a marinade from water, black pepper, vinegar and bay leaf. Vegetable oil Pour into the brine last and stir until smooth.

Pour over the cabbage and carrots, and place pressure on top. A jar filled with water is used as oppression. First, place any wooden surface on the cabbage: cutting board, tub, dishes.

Sauerkraut in Slavic style

Sauerkraut in a fast way invented back in the 9th century Ancient Rus'. This recipe is universal from the point of view of safe cooking technology.

For it you will need:

1 two-kilogram head of cabbage;
1.5 liters of clean water (ideally spring water);
1.5 tbsp. l. salt;
1 tsp. dried mint or cumin;
1 small capsicum;
crust of black bread.

First scald the head of cabbage with boiling water. Remove dry leaves and dirt from it, cut it into small slices, and then put it in a saucepan or clay barrel.

This should be done, since there are a sufficient number of microorganisms on the surface of the cabbage.

During normal fermentation, they actively develop in the first stages of fermentation, but gradually lactic acid bacteria displace the rest. This process lasts about 10-15 days.

With the described method, as a result of scalding the head of cabbage with boiling water, the microorganisms located on the upper layers of the cabbage die.

Lactic acid bacteria remain inside the head of cabbage, which are quickly displaced, leading to rapid fermentation. The crust of black bread serves as an additional leaven.

The brine should be prepared in advance. Add all the spices and salt to hot water and boil. Pour the marinade over the cabbage and leave to cool for 20-40 minutes. Finally, place a crust of black bread on top.

Place in a warm place for fermentation and do not forget to monitor the release of gases. The cooking time for cabbage according to this recipe is a maximum of 1 day.

Sauerkraut, prepared according to a quick recipe, will add variety to your daily diet and will become an integral part of the holiday table.

There are a lot of variations in the preparation of pickling brines, but you can always experiment with combinations of pickles and different varieties of cabbage.

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

Let's find out a few quick recipes sourdough 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 cardiovascular 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 helps with toxicosis on early stages pregnancy;
Saves from 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.

Forks are the best for sourdough for the winter. white cabbage 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 to 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!

Everything 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. Since the top layer can float, we put pressure on top (the same plate and a 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 taste and aroma will truly 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 pepper It’s quite possible to use frozen one (no need to defrost it).

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.

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

Classic instant sauerkraut

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

You will need:

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

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

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

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

No added vinegar

Sauerkraut without vinegar is an excellent recipe for those people who cannot stand the smell or taste of this product.

You will need:

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

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

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