The most delicious instant sauerkraut is crispy and juicy: simple recipes with step-by-step instructions. Useful properties and recipes for quick preparation of sauerkraut

Kira 04.10.12
Excellent recipe, the sauerkraut turned out just like in the picture, white, juicy and tasty. Now I cook only this way :-) and only on Wednesday

Sveta 07.10.12
Cool photo, I just want to eat the cabbage. I’ll definitely try to ferment it for the winter.

Tatiana 10/18/12
The cabbage turned out great! Thanks for the site and all the recipes!

Lada 06.11.12
I made sauerkraut for the first time, I’m happy with the result, my husband liked it too

Julia 11/21/12
The cabbage took a long time to ferment, although I immediately put it in the cellar. But it turned out delicious, I won’t say anything.

Alena
Julia, it’s quite natural that your cabbage fermented longer than indicated in the recipe. After all, the lower the temperature, the slower the process is underway. That is why the first 24 hours should be maintained at room temperature.

Elena 02/01/13
Hello! I prepared the cabbage exactly according to your recipe, but it turned out very salty. How can I fix this now? Today it is in the refrigerator for the first day.

Alena
Good afternoon, Elena! To save cabbage, you need to do the following:
Buy another kilo and a half of fresh cabbage. It is advisable not to delay this. Chop finely. Then remove the sauerkraut along with the juice, mix with fresh cabbage, and then place it tightly in the vessel again. Leave at room temperature for a day. Be sure to pass gas several times. After a day, put the cabbage in the refrigerator. And then everything follows the recipe.
ZY In the recipe sauerkraut In addition, I prescribed again that we pour the spoons without the top.

Anna 02/11/13
The sauerkraut turned out excellent. For some reason I always thought that the process of preparing it was a long process, so I didn’t do it. But it only takes a few days and it’s done. Thanks for the recipe. Good site you have!

Alena
Anna, thank you for your review))) I’m glad you liked the cabbage. Try fermenting cauliflower (I have the recipe on my website). Usually guests are not chasing delicacies, but sauerkraut)))

Nastya 09.30.13
I really liked your cabbage recipe! Thank you!

Maria 07.10.13
I fermented cabbage on Friday and tried it on Monday. It turned out good, now I’ll make more for the winter.

Natalya 10/14/13
I made cabbage using exactly this recipe, only without adding spices, last year, I took the recipe from Natalya’s website multivarka.ru. This is a very tasty recipe, the cabbage turns out simply miraculous!

Alena
Natalya, thank you for your feedback, but you got it a little mixed up, you can stew the cabbage in a slow cooker, but you’ll have to ferment the cabbage the old fashioned way, but I assure you, this cabbage is worth it.

Natalya 10/17/13
Alena, I didn’t mix it up. The cabbage is simply fermented and the slow cooker has nothing to do with it, I just found a similar recipe there. I was looking for just such a recipe without water.

Alena
Now everything is clear))) Ferment the cabbage this year according to my recipe, it should turn out no worse

Natalya 10.20.13
Thank you, Alena. I was just about to make sauerkraut and will try your recipe. I have no doubt that it will be very tasty. Your site is AMAZING! Thank you for your work!

Anastasia 10/31/13
Don’t laugh at me either, but in our family we also have a tradition for sourdough cabbage. We do this on the full moon and it doesn’t matter what day: women’s or men’s. The main thing is that there is full moon. And there is no mysticism here, the simple influence of the moon on the liquid, such as ebbs and flows. In general, we chop cabbage, carrots, spices, salt and put in warm place. After a couple of days, the cabbage is ready. It always turns out tasty and crispy.

Alena
Anastasia, thank you for the interesting addition. I've never heard of such a tradition, I'll have to try it)))

Marina 11/18/13
That's how long I fermented cabbage and didn't even know that I needed to pierce it several times to remove the gas. Now I’ll take this advice and do it the same way.

Lydia 11/20/13
Sauerkraut is a real storehouse of vitamin C, so winter time This is an indispensable food product! I always make two types of sauerkraut, with the addition of apple or beetroot! Pressure is very important for sauerkraut and be sure to pierce it and not be lazy!).

Alena
Lydia, thank you for your feedback. Today I was going to make sauerkraut, I’ll try it with an apple)))

Nina 01/16/14
I love everything pickled: tomatoes, cabbage, watermelons. I’m reading your recipe, and there’s a barrel on the windowsill, fermenting. Only I also add 1 tablespoon without a slide of sugar to the cabbage, that’s what my mother taught.

Dusya 02/07/14
I also love sauerkraut. I put it in pies, as a filling, and stew it, and in cabbage soup. Only my mother taught me to add a pinch of sugar to cabbage, so it releases juice better and becomes even tastier.

Svetlana 02/11/14
In spring, sauerkraut is especially popular and the recipe comes in handy. I’ve never heard of the fact that you need to salt on Wednesday, I’ll have to take this fact into account. Yes, and they made a good point about carrots. After all, it’s really not such a white cabbage if you put a little more carrots. This site always helps me with good advice and I am a regular visitor here.

Alena
Svetlana, thank you for your feedback, and for visiting the site often)))

Zukhra 03/09/14
I’m hearing about Women’s Day on Wednesday for the first time, very interesting). But I like sauerkraut that is crispy and not very sour. I don’t rule out adding an apple or beetroot, but the classic version of fermentation is of course at the forefront). A wonderful product from which you can prepare a wide variety of dishes. And the cabbage itself is good, with onions and butter!

Tanya 09/11/14
I love sauerkraut; I have it on my balcony all winter. I make it the same way, only I make sauerkraut in a bucket or in a 25-liter saucepan.

sinatra 20.09.14
I read your recipe today and a lot positive feedback, I decided to try it too. I just don’t understand what Women’s Day means? I will be grateful for your answer))

Alena
sinatra, it's Wednesday or Friday. Monday (he), Wednesday (she), etc.

Olga 10/17/14
The recipe is very simple, I did everything right - but every other day at room temperature. the cabbage has become “snotty”, i.e. slippery and not sour. what did I do wrong?

Alena
If you did everything according to the recipe and did not forget about salt (normal, not iodized), then there is only one reason: cabbage with nitrates.

Natalia 10.20.14
I was also taught to ferment cabbage on Women’s Day, lightly mix with salt (do not crush with your hands) and “tamp down” tightly, put in a little carrot, because... it softens the cabbage and makes sure to pierce it. But the principle is the same. Thank you! The cabbage really turns out great - juicy and crispy!

Lidiya 10.25.14
The cabbage turned out to be directly imbued with life and health, it even seemed to glow. I'm glad I chose your recipe.

Inna 03.11.14
I want to try making sauerkraut for the first time, but does it matter what container I cook it in, do I have a plastic food bucket? Thanks in advance.

Alena
Inna, I would not recommend fermenting cabbage in a plastic bucket; even food-grade plastic does not fully comply with sanitary standards.
For sourdough, it is better to use glass, enamel containers or traditional wooden tubs, but these days you won’t find them with a fire during the day.
My cabbage instant cooking, so it’s better to ferment it in small portions so as not to over-acidify. Prepared 3 liter jar or a saucepan, we ate it within a week or two, ferment the next portion. To ferment cabbage in large volumes, a slightly different technology is required.

Inna 05.11.14
Thank you, Alena

Larisa 11/24/14
Please tell me how to distinguish winter cabbage?

Alena
Larisa, winter cabbage ripens in the fall. It has a narrow, oblong stalk; medium-sized cabbage usually has a round stalk. Ask to cut the cabbage and everything will become clear.

Marina 11/25/14
The cabbage turned out to be too salty and bitter, there was not enough sugar, I added sugar and the taste was divine!!!

Alena
Marina, try to read recipes more carefully. It is precisely in paragraphs 13 and 16 that it is necessary to pierce sauerkraut in order to remove accumulated carbon dioxide. If you don’t do this or do it occasionally, a bitter taste will appear. As for sugar, YES, it can be added if desired before serving (point 17).

Oleg 11/28/14
Thank you! Very interesting recipe, I’ll wait exactly three days and then I just won’t be able to resist)))

Vika 01/10/15
It seems that this is complicated - I took cabbage, carrots, spices, chopped them and grated them, and everything is ready. But no, there are so many nuances here - some prefer to ferment it in brine, others in own juice, as written here, there are those who add beets for color. But still, I personally prefer the classic method, as in this recipe.

Vika 01/27/15
I decided to ferment the cabbage according to all the rules, and I’m glad that the cabbage really turned out juicy and crispy. With Lenten butter and onions it went just like a charm. I decided to show off my photo, fortunately I managed to pour it into the plate in time before my husband and son devoured everything))).

Alena
Vika, thank you for such a delicious review and photo)))

Vika 01/28/15
Alena, this is only thanks to your tips. After all, I didn’t even know before that I needed to take winter cabbage, but when I tried it, it really turned out that it releases juice better. And I learned about the special women’s day from you, before that I fermented whenever I wanted. And now I know these subtleties)), it’s good that you share your secrets with us.

Ilga 02/25/15
It’s good that I found this recipe, otherwise I tried to ferment cabbage several times before, but it turned out bitter and turned black on top. Now I see that I did a lot of things wrong. Thank you, now I will know.

Yuri 03/05/15
The bottle is feminine...

Alena
Yuri, thank you for reporting the error)))

Fedor 01.10.15
It’s only been four days since we put the cabbage in the jar, and we’re already eating it to the fullest :)) I liked the recipe, thank you!

Elena 10/31/15
I prepared cabbage according to this recipe, it turned out very tasty, just great!

Tamara_G 05.12.18
I didn't understand one thing. 3 kg of already shredded cabbage is needed, in pure form? Or a 3-kilogram head of cabbage?

Alena
Tamara, take a 3-kilogram head of cabbage)))))))

Dilya 12/17/18
Thank you very much I really liked it!!! Hello everyone from the city of Khujand! Cool site!

Alena
Dilya, thank you very much for your feedback)))))))))))

Cabbage is the most inexpensive and very popular product among the population. From vegetables you can prepare quite a lot of very tasty and healthy dishes. The most popular appetizer among cabbage dishes is, of course, sauerkraut: crispy, with the addition of various spices and vegetables.

It can be an excellent appetizer for an aperitif or other alcoholic drinks, and as a separate dish. It has long been believed that not a single table would be complete without this dish. There are a lot of cooking options and every housewife, when preparing it, is guided only by a proven method of sourdough.

Useful properties of sauerkraut

The most obvious and most positive quality sauerkraut is the presence of vitamins and minerals in it:

Doctors have long established the presence of vitamin C in sauerkraut. And there is no need to even doubt that it brings benefits: the blood is cleansed, viruses infect the body with their bacteria less;
The presence of vitamin B in sauerkraut helps the feeling of hunger disappear. It also relieves the body of anemia and speeds up metabolism;
The presence of fiber in this snack coordinates the work of the heart;
Lactic acid, which is active only in sauerkraut, prevents bacteria from penetrating;
It also contains useful microelements: zinc, calcium, iron.

One of interesting facts: not only sauerkraut contains a lot of valuable and useful substances, but also in its brine. For many abnormalities or diseases, doctors recommend using sauerkraut brine.

If you have a poor appetite, you can drink just a few grams of this drink and you will noticeably quickly want to start eating. You can also drink the brine for those who are actively struggling with body fat (or obesity).

If you decide to start making sourdough, but don’t know where to start, then the first thing, of course, is to decide on the type of cabbage: since there are many varieties of this vegetable in nature, everyone should first of all rely on their own taste and eating habits.

It is worth noting that of all the types for sourdough, the most popular is white cabbage.

What is the reason for such popularity - the answer is different for everyone, but first of all it is the availability and ease of preparation of the vegetable.

To correctly choose the most successful heads of cabbage for sourdough, you need to know the following:

The heads of cabbage should be dense and strong when squeezed in your hands;
The presence of cracks, chips or other visible damage in the cabbage is unacceptable;
The leaves of the heads of cabbage must be fresh and not wilted; this is the only way to achieve the best possible fermentation results;
It is better to choose larger heads of cabbage in size to reduce the amount of waste.

Among the most popular varieties, preference is given to late ones, such as:

Wintering 1474;
Crewmont;
Kolobok;
Turkiz.

Mid-season varieties for pickling:

Glory;
Present;
Dobrovodsky.

Early varieties are less suitable for fermentation, because they do not have such high storage and preservation properties.

In addition to white cabbage, other types of cabbage are also fermented: Beijing, Brussels sprouts and even cauliflower. But they all have a rather specific taste and therefore are not as popular as white cabbage.

Traditional recipe instant sauerkraut

The most obvious advantage of this recipe is that this vegetable, prepared in this way, will be ready in as soon as possible. One more important factor Ease of preparation will play a role in this recipe.

Preparation:

Grate carrots;

Chop the heads of cabbage;

Prepare the brine. To do this: boil water, add all the spices, vinegar and oil;

Place vegetables in the container in which you will put everything, pour hot(!) brine;

Cover with weight on top.

Cabbage prepared in this way can be eaten within 4-5 hours. After the snack is ready, transfer it to a more convenient container - a jar, which you then put in the refrigerator for storage.

Sauerkraut with brine in a jar

This recipe is no worse than many others in preparation, but we can say with certainty that the dish ultimately turns out juicy and crispy.

For preparation you will need the following ingredients:

About 2 kilograms white cabbage(whatever fits into the jar, you can have more);
Carrots – 2 pieces;
A few bay leaves;
Black peppercorns.

For the brine:

Water – 1.5 liters;
Coarse salt - 2 tbsp. l.;
Sugar – 2 tbsp. l.

It’s all very simple: chop the cabbage at your discretion (some like it larger, some like it smaller), grate the carrots on a coarse grater. Mix all the vegetables and transfer to a jar (3-liter). To make the brine, mix all the ingredients with water and pour into a jar with cabbage.

It is recommended to put something (a cloth or a lid) on top of the jar, but do not close it. Next the fermentation process will begin. Depending on where the jar with its contents will be stored, this process will be regulated: speed up or slow down.

If the room is quite warm or hot, the cabbage will be ready within a few days (2-3). Well, if the room is much cooler, then the appetizer will ferment in any case, but with a noticeable delay; be sure to take this factor into account when fermenting.

After the final product is ready, it is better to store the cabbage in the refrigerator.

Instant recipe without vinegar

Many people prefer this particular recipe, because there are quite complex relationships with vinegar (medical indications, allergies or other reasons). Sometimes some people refuse to add vinegar simply to remove its rather pungent odor.

Main components of the dish:

Heads of white cabbage (quantity varies as desired);
Carrot.

Additional Ingredients:

Salt – 1 tbsp. l.;
Sugar – 1 tbsp. l.;
Water – 0.5 liters.

First you need to chop the cabbage, you can do it in any way in a convenient way. Next, grate the carrots on a coarse grater. Prepare the brine: mix salt, sugar and water together. Put the cabbage and carrots in a jar, it’s up to you to mix it or not. Fill the entire contents with brine.

The fermentation process has started, now all you have to do is wait some time (usually several days). Be sure to taste the sauerkraut to see if it is done before serving it.

Daily sauerkraut

Most housewives choose this method of sourdough simply for its speed of preparation. This recipe will not leave many people indifferent. Have a notepad and pen ready.

White cabbage – 2 kg;
Carrots – 2 medium pieces;
Coarse salt – 2 tbsp. l.;
Bay leaf;
Peppercorns;
Water - glass;
Vegetable oil – half a liter;
Vinegar – 250 gr.;
Sugar – 100 gr.

To begin, cut the cabbage and grate the carrots on a coarse grater, mix them together and grind with salt - this procedure will release cabbage juice. For the brine: dissolve sugar, spices, oil and vinegar in water. Boil the mixture. Pour the resulting mixture over the cabbage and try to compress it or cover it with something heavy. A day later, delicious sauerkraut is ready.

Quick sauerkraut with beets

This recipe is used when you want to give cabbage a rather rich burgundy hue. And the dish prepared according to this recipe turns out very tasty and juicy. Beetroot saturates cabbage a large number vitamins and minerals.

Ingredients for cooking:

White cabbage – 3 kg;
Fresh beets – 200 gr;
Garlic – 3 - 4 cloves (more if you like);
Carrots – 200 - 300 g (or 2 - 3 pieces);
Vinegar – 1 glass;
Vegetable oil – 200 g;
Sugar – 170 gr;
Coarse salt - 3 tbsp. l

The whole process begins with preparing the vegetables: they need to be washed and cut. You can cut cabbage and beets in any order - as you like.

For beets, these can be sticks, cubes, or straws; in the end, you can grate them. Cabbage can be cut into several large pieces, or in other ways: chopped coarsely or finely, into cubes, and so on. Grate the carrots.

All vegetables in a container can be placed in layers or mixed. Prepare the brine: peel and chop the garlic, put pepper in the water, bay leaf, oil, garlic, vinegar, salt and sugar. Boil.

Pour the boiling solution over the vegetables and place under pressure. The marinating process will take about 2-3 days. Once the snack is ready, place it in the refrigerator for storage.

All the cooking secrets

In order for every housewife to always have sauerkraut that is tasty and crispy, it is worth carefully familiarizing yourself with some of the subtleties and rules for fermenting this tasty dish.

The main secrets read:

Carefully monitor the release of bubbles in the container - you need to get rid of them mercilessly;
If the recipe calls for keeping the container open, pierce the cabbage with wooden skewers from time to time; this trick will allow air bubbles to escape faster;
The temperature for fermentation should be as comfortable as possible - the average ranges from 17 to 25 degrees, taking this factor into account, your snack will be prepared much earlier;
If you do not place another container under the jar or container in which the white cabbage is fermented larger size– you risk getting a puddle of brine on the floor;
The container for storage and fermentation plays an important role in this procedure. Preference is given to the following containers: glass or wood. Enameled, aluminum and plastic containers are extremely rarely used.

No matter what kind of sauerkraut you plan to cook, you can only wish one thing - bon appetit!

Contraindications to eating sauerkraut

However, not everyone can eat sauerkraut, no matter how good it is. The reasons for this can be very different. So, people with increased blood pressure Doctors advise caution when consuming this snack. The dish is also contraindicated for the following diseases:

Kidney diseases;
Ulcer;
Gallstones;
Diseases of the pancreas.

It’s worth mentioning separately that if you really want to try just a little bit of this delicious snack, but it is contraindicated for you, then you can consult with your doctor and he will advise what to do in this case.

Good autumn day everyone. Today we will talk about an ancient dish, about delicious preparation, which can be used as a separate type of snack, as a salad, or even as an ingredient in borscht or cabbage soup. Guess what I mean?! Yes, we are talking about sauerkraut.

This pickle comes from China, and was brought to Russia by the Mongols. This dish quickly gained great popularity, because sauerkraut is valued not only for its interesting taste, but also for containing a large amount of various vitamins and other microelements.

This is interesting!! Cabbage in large quantities contains vitamin C, vitamins B, A, K, U and the following microelements: sodium, calcium, magnesium, phosphorus, zinc, sulfur, iron, iodine, copper, boron.

How many ways are there to prepare this? simple dish?! To be honest, there are a lot of them. Of course, most often we choose proven, so to speak, classic recipes, but do not forget that you also need to experiment. Prepare pickles with cranberries, beets, honey, with or without brine. And I have prepared for you a wonderful selection for every taste - from grandmother’s recipes to modern ones. And don’t forget that sauerkraut is truly prepared as a result of natural fermentation, so all cooking methods do not add vinegar.

You know, as long as I can remember, cabbage has always been on the tables. The popularity of this treat is explained by the fact that the products are inexpensive and easily accessible to everyone. And as a result, we get a miracle snack with a very piquant taste.

We will need:

White cabbage- 2 kg;
Carrots - 1 pc. ;
Salt - 40 gr.;
Bay leaf - 2 pcs.;
Black pepper - peas to taste.

PREPARATION METHOD:

1. First of all, you need to wash, dry and chop the cabbage with a kitchen knife.

Note! When shredding cabbage, you can use a food processor or grater. There are even special graters for cabbage.

3. Now grind the cabbage with salt. It's better to use regular kitchen salt. On the table or in a large bowl, place shredded cabbage, grated carrots, peppercorns, bay leaf broken into small pieces and, of course, salt. Mix everything together thoroughly and mash so that the cabbage juice begins to stand out. You will see this once, so the cabbage will become wet. The vegetables should be a little salty to taste.

4. Now put the prepared ingredients into glass jars. The cabbage must be applied tightly, slightly trampled down.

Advice!! Leave the jars a little incomplete. This is done so that the liquid comes out easily.

5. Ready-made jars Place on a small tray or in a deep bowl, as liquid will leak out during fermentation. Place the jars in a place where they will not disturb you. Once a day, do not forget to pierce the cabbage with a wooden skewer so that unnecessary gases escape.

6. The dish must be kept at room temperature for about 2-3 days. When the fermentation process is over, cover the jar with a lid and put it in the refrigerator for a day. Our cabbage is ready for the winter, eat with pleasure.

How to prepare sauerkraut in 3 liter jars for the winter?

The following recipe is from my grandmother. I think many people are familiar with this method of preparation, because we will be fermenting cabbage in 3 liter jars. It turns out incredibly delicious!!

We will need:

cabbage - 4 kg;
carrots - 2 pcs.;
salt - for 1 kg of cabbage 1 tablespoon of salt;
sugar - to taste.

PREPARATION METHOD:

1. We take white and sweet cabbage so that it does not taste bitter. Shred with a special knife.

2. Peel the carrots, three on a coarse grater.

3. Mix cabbage with carrots, add salt, sugar, mix well right on the table, as if kneading dough.

4. Place the cabbage in a 3-liter jar, compacting it well. Leave the cabbage in the room for three days. Next, cover with a lid and store in a cool place. The dish will be ready to eat in two days.

Sauerkraut - quick recipe

We will need:

white cabbage - 2.5 kg;
carrots - 150 - 200 gr.;
salt - 2.5 tbsp. l. no slide.

PREPARATION METHOD:

1. Wash the vegetable, remove the bad leaves. Cut into two parts and remove the stalk.

2. Shred the cabbage.

3. Take the carrots in an elongated shape, peel them and grate them on a coarse grater.

4. Place our vegetables in a basin, sprinkle with salt.

5. Mix everything well and transfer to a large saucepan.

6. Compact the contents with small fists and cover with gauze.

7. Place a plate on top and place a load on top, for example a jar of pickled cucumbers.

8. Leave the contents to ferment overnight. In the morning, mix everything well.

9. Then we carry out the same procedure for two days: cover with gauze, apply pressure, mix. Our instant crispy cabbage is ready. We welcome all guests!!

Recipe for crispy and juicy sauerkraut

Of course, every cook has his own recipe for fermenting this vegetable. Some people add different seasonings, vinegar, and cook with cold or hot brine. And I want to offer you a very popular recipe. healthy vegetable, one of my favorites. We cook, eat and cheer up. 🙂

We will need:

White cabbage – 3 kg;
Carrots – 2 pcs.;
Salt - 3 dessert spoons;
Honey – 2 tbsp. l.;
Black pepper - 5 peas.

PREPARATION METHOD:

1. Remove all contaminated leaves from the fork and rinse with water. Cut into several parts. Shred on a grater or cut with a knife.

2. Wash the carrots, peel them and grate them on a coarse grater.

3. Mix the vegetables in an enamel container, add salt, pepper, and mash well. Then we put a clean, heavy oppression on top and leave it in a room with a temperature of about +18°C +20°C for 48 hours. Pierce the workpiece daily with a long, sharp stick so that the gases that accumulate during fermentation can freely escape. Foam also needs to be removed.

4. When 48 hours have passed, pour part of the brine into a mug, mix with honey, and pour this sweet solution over the vegetables again.

5. We wait another two days. Everything is ready, move the vegetables into clean jars. Now mix in a cool place. Ideal storage temperature is from +2°C to +6°C. With this method of fermentation, the snack turns out to be very rich and crispy in taste.

Delicious sauerkraut with apples for the winter

This cooking method will be relevant for those who have a large harvest of aromatic apples. Let's take it into service.

We will need:

Cabbage - 3 kg;
Carrots - 1 pc.;
Green apples - 2-3 pcs.;
Salt - 3 tbsp. l..

PREPARATION METHOD:

Shred the cabbage into strips, grate the apples and carrots. Everything needs to be salted.
Now mix everything, mash it with your hands so that the cabbage releases juice.
Fill the jars with cabbage and leave at room temperature for 40 hours to ferment.
To release fermentation gas, place wooden sticks in the jars.
When the fermentation process is complete, put the jars in the refrigerator. Our preparation is ready.

Video recipe for sauerkraut with brine

A simple and popular recipe is cooking using brine. The main thing is to correctly calculate the amount of ingredients and brine per three-liter jar. You can add your favorite spices and make the pickles even more flavorful.

This video will explain step by step the stages of preparation:

Sauerkraut with beets

The following vegetable appetizer is used as an ingredient in many salads. The dish has a very appetizing design, because the cabbage gets a beautiful pink hue due to the beets.

We will need:

1 head of cabbage;
1 beet;
1 carrot;
4 cloves of garlic;
200 ml water;
2 bay leaves;
2 tsp. black peppercorns;
2 ½ tbsp. l. salt;
1 ½ tbsp. l. Sahara.

PREPARATION METHOD:

1. Peel the vegetables, shred the cabbage or chop it into medium pieces.

2. Chop carrots and beets into thin strips.

3. Place everything in one large bowl, add half the salt and sugar.

4. It is necessary to mix the vegetables well with salt and sugar.

5. Cut the garlic into slices and place in a bowl with the vegetables. Add bay leaves and peppercorns. Mix.

6. Transfer the vegetable mixture to a jar.

7. Boil water and dissolve the remaining salt in it. Pour this brine into a jar of vegetables and leave for three days at room temperature.

8. Close the jar with a lid and store in a cool place.

I don’t know about you, but I will definitely stock up on a jar or two of crispy cabbage for the winter. Don't forget that this product is low-calorie, so if you're on a diet, join us in preparing winter pickles. Write reviews about which fermentation methods you choose, I will be grateful. Bye bye!!

Sauerkraut is a record holder for content ascorbic acid. This essential appetizer will complement any lunch or dinner. Tasty and healthy. What else could you dream of? Instant sauerkraut ferments in just a few hours.

With carrots, garlic, and brine. Exists . There is an option without salt and sugar or with beets. A selection of the most original ones just for you!

Instant sauerkraut per day - a simple recipe in a saucepan

Making sauerkraut is easy. A simple quick recipe will come to the rescue. Minimum ingredients, maximum benefits.

Add your favorite spices to the recipe if desired. Dill or fennel seeds are suitable for a more spicy aroma and taste.

Ingredients:

heads of white cabbage – 2 pcs.;
carrots – 4 pcs.;
0.5-1 tbsp. l. rock salt.

Step-by-step preparation:

Peel the carrots. Rinse it. Grind through a coarse grater. Don't want to work with a grater? Pass the carrots through a shredder. You will get approximately 350-400 grams of slices.
Next, peel the cabbage. Wash and remove the top unusable leaves. Cut the stalk. Carefully remove 10-12 leaves. Do you have large heads of cabbage? 8-6 large leaves are enough. Cut the rest into pieces, pass through a shredder or a special vegetable cutter. You will end up with a mountain of thin, tender straws.
Directly on the table or wide cutting board, combine the shredded straws with the carrots. Sprinkle with salt. Mix thoroughly. Remember with your hands. Squeeze a little in your palms. Slicing immediately produces juice. Knead for about 3-4 minutes.
Take a large enamel pan. Line the bottom with whole white leaves. Add a layer of cabbage. Press down with your fist to compact. Lay out the slices in layers, compact each time. Cover with the remaining whole sheets.
Place an upside down plate on top. Place a jar of water (2-3 liters in volume). Leave the pan on the table for a day.
Remove the jar and plate. You will immediately see that a lot of juice has formed. Has white foam appeared on the surface? It's OK. Arm yourself with a long wooden stick. A wooden skewer or sushi stick works great. Hole the cabbage right through in 7-8 places. This way the gas will go away and the salad will not turn sour.

The salad can already be eaten, but for greater taste and aroma, keep the cuttings under pressure for a couple of days. Cover with plate again. Place a pressure - a jar of water. Leave it on the kitchen counter for 2 days. And after this time, the salad can be consumed.

Don't know what to do with crispy sauerkraut? Cut to it onions, fill up vegetable oil(sunflower, olive, sesame or a mixture of different varieties), serve as an appetizer or side dish.

Do you want to cook sour cabbage soup? It's time. After all, you already have cabbage preparation.

Crispy and juicy cabbage without vinegar - recipe for a 3-liter jar

Recipe for one 3-liter jar for those who want to try fermenting cabbage. Cooking without vinegar. If you like it, repeat the recipe again. You have big family? You can prepare a salad for at least 10-12 large jars!

Products:

cabbage – 4.5-5 kg;
2-3 medium sized carrots;
2.5 tablespoons of rock salt;
2 spoons of granulated sugar.

How to cook step by step:

Peel the vegetables. Rinse. Shred the cabbage. Chop the carrots using a grater.

Mix vegetables in one cup. Don't crease. Place in a 3 liter jar. There is no need to tamp, just press down a little.

Sprinkle sugar and salt on top.

Iodized salt is not suitable for this recipe. Take exclusively coarse stone ground or “Extra” grades.

Pour water on top. Cold boiled water, from the tap (without chlorine), or spring water will do. Do you have filtered water? Use it. Don't fill the jar to the top, don't overfill it. Pierce with a wooden stick. This way the water will go down the cutting.

Place the jar in a deep bowl or plate. As the vegetables ferment, the brine will begin to rise and flow out. Cover the neck of the jar loosely with the lid. Do you have clean gauze? Use it instead of a lid.

Leave the workpiece on the floor or table. It will take 2-3 days. During this time, periodically come up and pierce the salad with a wooden stick. This way the snack will not be bitter.

Is the top layer of cabbage dried out and not in brine? Pour from the cup.

All cabbage must be in brine. Place the finished snack in the basement or refrigerator for storage. In winter, from such cabbage you will prepare delicious borscht or cabbage soup.

Very tasty sauerkraut pelyustka pieces with beets in a jar (like my grandmother’s)

Pelustka cabbage fermented in chunks with raw beets is a delicious pink delicacy. Put it on festive table in a salad bowl, you get a snack for the whole family for any occasion!

Ingredients:

2.5-2.7 kg of cabbage;
1 beet (approximately 150-170 gr.);
liter of water;
1 tbsp. l. coarse salt;
2 tbsp. l. sand.

Step-by-step preparation:

Rinse the head of cabbage. Remove unusable leaves. Cut into large pieces - approximately 4 cm squares.
Peel the beets from thin skin. Cut the root vegetable into thin strips. Do you want it in slices? Feel free to cut!
The good thing about this recipe is that you can ferment it in any container - a cup, bucket, jar or barrel. In this case it is a three-liter jar. Lay the slices in layers. Press it a little with a rolling pin and your hand.
Immerse salt and sugar in brine water. Stir. Pour into vegetables. Cover with a lid, not tightly. Place the jar itself in a cup. The vegetables will ferment for about a week. First, stay warm at home for a couple of days. Then close the lid tightly and send it to the basement. In a week, the pink crispy salad will be ready.

Any type of white cabbage is suitable for this recipe. Don't want to get a bitter salad? Occasionally pierce the slices with a wooden stick. The gas will leave, and the brine will be saturated with oxygen.

Sauerkraut for the winter in a bucket - a classic recipe for proper salting

The correct classic brine for cabbage is prepared without vinegar, seasonings or other additives. Only vegetables and salt. Want some fresh cranberry flavoring? So do it! 100-120 grams of berries are enough for a bucket of salad.

Products:

a bucket of shredded cabbage;
330-350 gr. carrots;
100 gr. rock salt.

How to cook step by step:

Shred the cabbage into thin strips. You should get a full bucket.
Thinly slice the carrots.
Mix chopped vegetables with salt. How much salt you add per kg of vegetables determines how salty the salad will be. Remember well with your hands. Don't forget to wash your hands and cut your nails first. Mash until you get a lot of liquid - vegetable juice with brine.
Cover the top of the bucket with whole clean cabbage leaves. Your salad will not dry out on top. Leave it on the floor for about 3-4 days. Go twice a day and pierce the slices with a thin rolling pin.

Instant hot salting with garlic and vegetable oil

Leaven vegetable salad instantly and easily! Quick recipe great for beginners. It’s simply impossible to mess up a salad recipe with vegetable oil and garlic!

Ingredients:

forks - about 4.5-5 kg;
carrots – 250-300 gr.;
onion heads – 2 pcs.;
2-3 cloves of garlic;
2 liters of water;
4 tbsp. l. salt;
sand - 2 tbsp. l.;
vinegar essence - 2 tbsp. l.

Step-by-step preparation:

Grind with forks through a shredder. Chop the onions and carrots in the same way. It is permissible to press the garlic through a press. Don't want to do it through the press? Chop the cloves finely.

Place the slices in a bowl. Shift your hands, not too much. Divide into jars.

Get ready hot pickle. Boil water with salt and sugar. Add 70% vinegar essence. After boiling for 5-6 seconds, remove from heat.

Pour into jars. Pierce the slices with a chopstick or crush them with a fork. The jars must be filled to the top with liquid.

Place containers on plates. Cover the top with a thin lid. Quick cabbage will be ready in 12 hours.

Sauerkraut without salt and sugar, but with spices and water

There are recipes for super healthy coleslaw. Vegetables are fermented without salt and sugar. But a lot of spices are added. The secret of preparation is shungite stone. It prevents vegetables from spoiling or losing vitamins.

Products:

one head of cabbage – approximately 2.5 kg;
400 gr. carrots;
caraway seeds - 0.5 tbsp. l.;
the same amount of dill seeds;
quarter st. l. seasonings for Korean carrots;
dried parsley and dill - 0.5 tbsp. l.;
shungite

Cabbage contains many vitamins and microelements, which when mixed with salt disappear completely or partially.

A unique recipe, similar to the popular one from Vadim Zeland, will allow you to prepare delicious cabbage without loss of vitamins. The salad is ideal for raw foodists.

Are you eating healthy or on a diet? Cabbage without salt and sugar is definitely for you!

Chop the vegetables. Mix with spices. Tamp it into a jar. Place at the bottom of the container cabbage leaves. Cover the vegetable slices on top. Fill with water as much as it takes.

Place pressure on top. Cover with a clean cotton cloth. Leave in a warm place for 3 days. Is there juice? Remove the oppression.

After 2-3 days, replace the oppression with shungite stone. Cover with a lid. Let sit in the refrigerator for a week.

Shungite stone is a natural mineral of carbon composition. Widely used for water purification, conservation food products from damage.

Crispy and delicious cabbage with apples for the winter

Crispy cabbage with apples is very tasty. The recipe is two in one. It turns out sauerkraut and pickled apples. Both are excellent appetizers for a hot dish of meat and poultry.

Ingredients:

white cabbage – 2 kg;
“Semerenko” apples – 1.5-2 kg;
2 tbsp. l. coarse salt;
a couple of carrots;
a couple of pinches of citric acid.

Preparation steps:

Core the apples in advance. Cut into quarters. Fill in cold water With citric acid. Then drain the water.
Cut the vegetables into thin strips. Mix with salt. Shift your arms as hard as you can. Did you get a lot of juice? Great.
Take a large enamel pan. Place about a third of the cabbage in it. Press well with your fists. Place half of the apples. Then repeat the layers. The last layer should be cabbage.
Press down the ingredients in the pan with your hands. Was there not enough juice? Add a little brine. Make it based on a tablespoon of salt per liter of water.
Place a plate in the pan. There's a load on her. Keep warm. After three days, transfer the cuttings to jars. Seal with nylon caps. Keep cool.

Don't you have Semerenko apples? Take other fruits of the sweet and sour variety. For example, "Antonovka".

Korean kimchi at home

Korean kimchi is made from white cabbage. It’s easy to prepare – at home. The recipe will require a lot of spices, choose them to your taste. Love nutmeg? Add a couple of pinches.

Many housewives make all kinds of preparations for the winter. And how can you do without sauerkraut? After all, it is not only incredibly healthy, but also delicious. There are many recipes for its preparation, but 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 classic version we 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 taste qualities 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. Add salt and honey to hot water, let the solution cool slightly and pour it into a bowl with 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. For this per liter hot water add one and a half tablespoons of salt and the same amount of honey. 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 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 grate the carrots (you can use a grater for 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 fill it with 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 slightly 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. Amazing quick recipe will help busy housewives cook good snack, having spent minimum quantity time.

Ingredients:

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

For brine (per 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.