Quick and tasty sauerkraut. Instant sauerkraut is crispy and juicy

Sauerkraut is a record holder for ascorbic acid content. This essential appetizer will complement any lunch or dinner. Tasty and healthy. What else could you dream of? Sauerkraut instant cooking 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 all the way 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? Trim onions, season with 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 down, 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 slice.

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! A 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.

Prepare hot brine. 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 losing 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 cabbage leaves at the bottom of the container. 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 and food preservation from spoilage.

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 food 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

From white cabbage Korean kimchi is being prepared. 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.

First recipe below- just such a valuable pickled option. For leisurely fermentation, it is actually quick-cooking. Crispy cabbage slices will be ready after 2-3 days of infusion in a jar at room temperature.

We have included a second sample in the article. Ultra-fast with hot marinade. It no longer has the benefit of natural fermentation because the marinade contains vinegar. It is a preservative and does not form “live bacteria” with it. But the savory vegetables are ready for sampling after 12 hours.

Choose an awesome snack according to your taste and goals and cook it often all winter long!

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Instant sauerkraut without vinegar

Super crispy recipe for everyone who loves tasty and healthy food. Sourdough in a marinade, which includes only salt and spices, they can be adjusted to taste. The finished cut is without oil, so it requires refueling with something as useful as possible. For example, olive oil first spin. All .

With a short effort and a couple of days of patience, you will get a traditionally excellent ingredient for winter salads, sour soups and stews with meat.

Preparation time: 30 minutes for preparation + 2-3 days for fermentation. We test for readiness after 2 days of infusion in a warm place.
Calorie content per 100 grams is no more than 40 kcal.

We need:

Cabbage - 2.5-3 kg
Carrots - 3 pcs. and more medium sizes
Water - 1 liter
Salt (without additives) - 2 teaspoons
Spices - to taste
We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.

Important details:

You can add as many carrots as you like. We love it when there is a lot of it. This gives the brine a pleasant warm tint and adds sweetness to the cabbage.
Spices can also be adjusted to suit your needs. More hot pepper means more spiciness. And also cumin, cloves, ginger and even turmeric. This classic fermented recipe responds well to many experiments.
Our proportions of ingredients will give traditional and juicy salad without too much spice. Brine can also be enjoyable as a separate drink.

Let's prepare the vegetables.

Finely chop the cabbage. The Berner grater always helps us out. Many housewives love a special manual shredding knife (or manual shredder). You can buy it right now during the fermentation season at any market in the barrel-salted aisles.

Chop the peeled carrots to taste. Don't forget that there is not only a coarse grater. In this recipe we use medium.

Combine the cabbage and carrot slices and mix, fluffing them up along the way. It is convenient to work with your hands.

We will have brine in water, not pickling in own juice. Without grinding, the cabbage will be as crunchy, delicious, and textured as possible.

Place the mixed vegetables in the jar halfway and tamp lightly. Put spices on top. In our case, this is 1 bay leaf, 3 allspice peas and 1 small hot pepper. Place the remaining chopped vegetables on top of the spices in the jar and repeat the set of spices again.

You can add cloves or remove the pepper if you don’t like even a hint of spiciness. These experiments will remain within the boundaries of traditional tastes.

Let's prepare the marinade, pour in the vegetables and let them ferment under supervision.

Water at room temperature (!).

It is beneficial to prepare 1.5 liters of brine for a 3-liter jar. The proportion for 1 liter is 2 teaspoons of salt. You need pure salt without additives. Accordingly, for 1.5 liters of water - 3 teaspoons. We pour spoons without the top and try.

Our goal is a solution slightly saltier than the ideal soup. Usually 3 level teaspoons are enough if the salt is extra fine. But there are different brands of salt, and coarse grinding is not as salty.

Stir the salt in the water until completely dissolved and pour the cabbage into the jar, covering the slices. We take a fork and pierce the vegetables deeper allowing the brine to penetrate to the very bottom.

You can use a long wooden stick, making a nod to the principles of natural fermentation. Strict Zozhevists and fans of Ayurveda strongly recommend working with fermented products only with wood or ceramics.

If such restrictions seem like an unnecessary hassle, look for a long, two-pronged fork for turning fried foods. She will allow go even deeper in a dense layer of vegetables.

Use any instrument to make simple movements: in depth and moved the cutting apart, bubbles came. And so on in several places of the vegetable mass.

Add brine almost to the top - 1 cm before the neck of the jar. Usually a few bubbles form at the top, like foam.

Place the jar in a bowl so that the inevitable foam from fermentation can drain out of the jar carefully. Place a fork nearby which will remind you of the need to pierce the slices from time to time. This will allow the air bubbles formed during pickling to be constantly released to the top.

We pierce vegetables 2-3 times a day.

Keep the jar at room temperature for 2 to 3 days.

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

We advise you to try cutting at the end of 2.5 days and proceed according to your own preferences for readiness.

We get good sauerkraut and quite a lot of liquid that has flowed through the neck of the jar. As soon as the cabbage is ready, cover the container with a nylon lid and put it in the cold.

We once tried a version with honey.

On top of the cabbage, add 2 heaped tablespoons of coarse salt and the same amount of honey. Fill with water at room temperature. Follow the recipe above. Try it after 2 days to see if it’s ready (i.e., is it time to put it in the refrigerator). Honey cabbage is also very tasty and is suitable for anyone who is not allergic to honey.

Marinate quick classic cabbage in 12 hours

This savory guest of our meals is called “Provençal”. It is not only quick to cook, but also looks very impressive. How useful it will be during the holidays! If you've been overdoing it on alcohol, a tasty pickle is a popular first aid remedy for the morning after New Year's Eve.

Preparation time: 30 minutes for preparation + 1 day for marinating. We test for readiness after 12-14 hours.
Calorie content per 100 grams - no more than 100 kcal.

The result of some simple work is a fully prepared salad, already seasoned with oil. It can be easily stored in the refrigerator for up to 1 month, but can be eaten in a couple of sittings. So good!

We need:

Cabbage - 3 kg
Carrots - 300 g or to taste
Garlic - 4-5 large cloves or to taste
Red bell pepper - 2-3 pcs. medium size (can be frozen)

For hot marinade per 1 liter of water:

Salt (rock, coarsely ground) - 2 tbsp. spoons
Sugar - 1 glass
Vinegar, 9% - 80 ml
Little vegetable - 1 cup

Important details:

1 glass - 250 ml
From spices best decoration marinade - cumin, 5-10 grams. You can also add allspice (6-7 peas) and cloves (1-2 pcs.).
Carrots and garlic can be adjusted to taste. A proportion that many people like: for 1 kg of cabbage - 1 medium carrot and bell pepper.
Frozen sweet red peppers pickle just as well as fresh ones. If you have it, feel free to use it.
Convenient and safe cooking - in an enamel or stainless steel pan.

The preparation is simple and quick.

Shred the cabbage as thick as we like in salads. Knead with your hands in a spacious bowl, lightly, without fanaticism. Carrots - cut into strips using a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Cut the pepper into strips 0.5-0.8 cm thick or into cubes about 1 cm. Combine the vegetable cuts and mix well. Again, it is most convenient to work with your hands.

Prepare the marinade.

We start cooking when the vegetables are chopped and mixed. Heat 1 liter of water on the stove, add salt and sugar to it, pour in the oil and stir until the bulk ingredients are completely dissolved. As soon as the liquid boils, pour in the vinegar, make a couple of movements with the spoon and turn off the heat. Be sure to cover with a lid to prevent the vinegar from evaporating.

Place ½ of the vegetable mixture in the selected container and compact tightly. Fill in half the hot marinade. Add the second half of the vegetables and add the rest of the marinade again. Place a plate and a weight on top (a 1-2 liter jar of water).

Leave to marinate for 8 hours.

When the vegetables have cooled down, put in the refrigerator for another 16 hours. After 12 hours of infusion you can try.

TOP 2 secrets for successful fermentation

Which cabbage varieties are best to choose?

Dense and flattened on both sides, maximum white heads of large size (from 3 kg 1 piece). These varieties are crunchy and do not lose their shape even when thinly sliced.

Young cabbage and too old cabbage ferment poorly. Varieties with a spherical head of cabbage become untidy and often lose their crunch.

How to cook new and refreshing dishes?

In addition to their vibrant participation in meat stews, borscht or solyanka, both spicy cabbages can easily make friends with available colleagues in salads without heating.

Add to the appetizing result of fermentation onions, sweet apples, frozen berries, boiled beets, canned corn, boiled beans or potatoes. You can enrich the taste of daily dishes and add antioxidant vitamins to your winter menu.

We will be glad if you like any instant cabbage recipe. Both are very tasty! And you must agree that it is true that healthy fermentation without vinegar requires more time.

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Sauerkraut is not only tasty and inexpensive, but also very healthy. Every housewife tries to prepare such a healthy snack. Not a single feast is complete without this aromatic dish. We offer you very delicious recipes crispy homemade sauerkraut in a jar, which are simple and convenient, and the dish is simply delicious!

You can also make sour cabbage soup from cabbage, stew it with meat, serve it as a salad with vegetable oil and green onions for roast pork, fry it and use it as a filling for pies.

A delicious recipe for homemade instant sauerkraut in a jar

It is not at all necessary to ferment cabbage for a week; you can prepare the appetizer in one or two days. It turns out crispy, aromatic and incredibly tasty.

To prepare you will need:

one head of cabbage weighing approximately three kilograms, or several smaller heads of cabbage;
two apples of sweet and sour varieties;
one and a half teaspoons of salt;
a tablespoon of sugar.

Preparation steps:

Chop the head of cabbage into thin strips.
Peel and seed the apples.
Cut into slices.
Grate the carrots on a coarse grater.
Add salt and sugar to shredded cabbage.
Mash well with your hands until the mixture releases juice.
Add carrots and apples.
Mix well.
Pack the vegetables tightly into a three-liter jar.
Leave in a warm place for two days.

Be sure to pierce the mass to release the gas that formed during fermentation. Then put the jar in a cool place - in the refrigerator or in the basement.

Hot brine recipe

For homemade sauerkraut according to this very tasty recipe for instant cooking in a jar, you need to prepare the following products:

cabbage – a head weighing approximately 2.5 kilograms;
two carrots;
several peas of allspice;
two or three laurel leaves.

water – 800 ml;
one tablespoon each of sugar and salt.

Let's prepare it like this:

Peel the carrots and cut into thin cubes;
boil water, add sugar and salt;
mix chopped vegetables;
add allspice and bay leaf;
put it in a jar (no need to compact it too much);
pour hot marinade very slowly;
To prevent the jar from bursting, you can pour in the marinade with a tablespoon;
place a deep plate under the jar;
leave on the kitchen table.

The next day, gas bubbles form in the jar. To get rid of them, you need to pierce the cabbage with a fork or wooden stick several times a day. After two days, gas bubbles will stop forming, and the jar can be removed to the balcony. Serve the next day.

Recipe with hot pepper and horseradish “Village”

The recipe is given at large number jars - 3-4 three-liter jars, but you can reduce the amount of products by half. To prepare this recipe you need to prepare:

heads of cabbage - eight kilograms;
100 grams of greens, horseradish, garlic;
300 grams of beets;
one medium sized hot pepper

water - four liters;
200 grams of salt and granulated sugar.

Cooking steps:

Cut the cabbage into medium-sized squares.
Chop the beets into thin slices.
Grind the garlic, chili pepper and horseradish.
Mix all ingredients.
Place in jars (no need to compact tightly).
Prepare the brine: add salt and sugar to hot water, stir until completely dissolved.
Pour warm brine over vegetables.
Place in a warm place for two to three days.

Then move the jar to the balcony or lower it into the cellar.

Cabbage must be stored in a cool place at a temperature not lower than +1C. If the temperature is below zero, the structure of the vegetables will collapse and the cabbage will become soft and tasteless.

For fermentation it is necessary to use only rock salt. Iodized salt will make the cabbage soft and tasteless.

If you pour hot marinade over cabbage, there is a chance that the jar will crack. To prevent this from happening, the jar must be sterilized.

Crispy sauerkraut: quick recipe

This is a dish that can be prepared at any time of the year. It can be used for preparing first courses, for filling pies, and also as an independent dish if stewed with beef or chicken. Salads prepared with sauerkraut contain many useful substances and microelements.

You can make crispy sauerkraut using an instant recipe in a few hours (if you use vinegar in the marinade), or in a few days (natural fermentation process). Whatever fermentation method you choose, the snack turns out very tasty, crispy and aromatic.

And the main thing is that the cooking process is very simple - chop a head of cabbage, chop other vegetables, add spices and be patient. And in a few days (hours) you will receive a healthy, vitamin-rich and light snack containing minimum quantity calories.

A simple recipe for crispy sauerkraut with cranberries in three days

This is a simple but very tasty recipe for quick, crispy homemade sauerkraut with cranberries:

a head of cabbage weighing two kilograms;
two medium-sized carrots;
cranberries – 100 grams.

liter of hot boiled water;
a tablespoon of sugar;
a tablespoon of salt;
caraway;
three to four bay leaves;
black peppercorns.

Preparation:

chop the head of cabbage into thin strips;
cut the carrots into cubes or chop using a coarse grater;
Dissolve salt and sugar in hot water;
stir chopped vegetables in a large bowl;
put in layers in a jar;
Place bay leaf, cumin and pepper between layers;
lightly tamp with a wooden rocker;
put a handful of cranberries on top;
pour warm marinade;
leave in the kitchen for two to three days;
Every day, pierce the cabbage with a fork to release the formed gas;
After three days, put it in a cool place.

Serve with vegetable oil and finely chopped herbs.

Instant sauerkraut in brine

Do you want your family members to be healthy and not catch colds in winter?

Prepare them a wonderful dish, rich in nutrients and microelements - instant sauerkraut in brine. A crispy, aromatic and very healthy snack should be consumed almost every day, especially in winter, when the body does not receive enough vitamins.

You can prepare sauerkraut in various ways and according to various recipes. According to traditional recipe(dry fermentation) the appetizer must be fermented for at least a week. What if you wanted to treat yourself to homemade pies with cabbage, but you don’t have any cabbage? You can buy a snack in a store, but most often it is over-salted and over-acidified. Therefore, prepare crispy and aromatic cabbage yourself using quick fermentation recipes that will allow you to bake pies in just a few hours.

Instant sauerkraut with carrots in brine without vinegar

Despite the fact that fermentation does not take place traditionally, but with the use of vinegar, the appetizer is simply delicious!

Products:

a head of cabbage weighing two and a half kilograms or several smaller heads of cabbage;
one large carrot;
two tablespoons of sugar and so much salt.

Preparation:

Chop the heads of cabbage and carrots into thin strips;
mix with salt and rub lightly with your hands;
fold in dense layers in a jar or pan;
dilute in warm water(liter) salt;
pour in brine;
leave in the kitchen for a day or two;
During this time, pierce the mass several times sharp knife or a wooden stick to release carbon dioxide;
after two days, drain the brine, heat it slightly and dissolve the sugar in it;
cool and pour over cabbage;
keep warm for 8-10 hours;
close with a nylon lid and put it in the refrigerator or on the balcony.

Recipe for instant sauerkraut in brine with vinegar

Guests are on the doorstep, and you don’t have enough salads and snacks on the table? Don't despair, make instant sauerkraut in brine and vinegar in just a few hours. To do this, you need to prepare the following products:

a head of cabbage weighing one and a half kilograms;
half a head of garlic;
medium sized carrots;
black peppercorns and allspice - to taste;
several laurel leaves;
900 ml water;
half a glass of olive oil;
a tablespoon of salt and the same amount of sugar;
a bunch of fresh dill.

Prepare as follows:

vegetables - cabbage, carrots and garlic - cut into strips;
chop the greens;
put in a deep bowl, stir;
prepare the brine: dissolve salt and sugar in hot water;
add spices;
pour hot brine over vegetables;
cover with a flat dish, place a weight (cobblestone or jar of water);
after three to five hours the appetizer can already be served;
put the rest of the mixture into jars and hide in the refrigerator.

Do you want cabbage to have a rich taste and aroma? Add to the vegetables one green apple, cut into thin slices, a handful of cranberries or one bell pepper, cut into strips.

Remember!

The shelf life of instant cabbage is no more than two weeks in a cool place.

Sauerkraut with vinegar: quick recipe

The crispy sauerkraut recipe in a jar is very simple to prepare, and after just a couple of hours you can pamper your loved ones with a vitamin-rich and healthy snack.

Instant crispy sauerkraut with garlic

For cooking you need to prepare the following products:

cabbage - one kilogram;
three to four cloves of garlic;
two large carrots.

For filling:

500 ml water;
half a glass of vegetable oil;
three tablespoons of granulated sugar;
a tablespoon of salt;
ten tablespoons of vinegar.

Let's prepare it like this:

chop vegetables into thin strips;
pass the garlic through a press;
place the prepared ingredients in an enamel saucepan;
pour water into a bowl, add salt, sugar, vegetable oil, stir and put on low heat until the marinade boils;
remove from heat and add vinegar;
pour hot marinade over cabbage;
Place a flat dish on top of the cabbage and place a weight;
after three hours the cabbage can be served;
Keep refrigerated.

Instant cabbage with cumin and vinegar brine

To prepare a very tasty crispy sauerkraut according to a quick recipe in a jar you need:

Chop a kilogram of cabbage.
Grind one medium-sized carrot on a coarse grater.
Cut one onion into half rings.
Place the cabbage in a saucepan and mash thoroughly with your hands.
Then mix cabbage with carrots.
Add peppercorns, a couple of bay leaves, half a teaspoon of cumin, a pinch of Provençal herbs. Mix.
Pack the cabbage tightly into quart jars.
Prepare the marinade: in a liter hot water Dissolve two tablespoons of salt and a spoonful of granulated sugar.
Add one tablespoon of vinegar essence.
Cool the marinade.
Pour into jars in a thin stream so that the marinade completely covers the cabbage.
Using a spoon or knife, release excess air from the cabbage.
Close tightly with a nylon lid and put it in the refrigerator.
After two to three hours you can take a sample - the cabbage is ready.

ATTENTION!

People who suffer from gastritis or pancreatitis should refrain from eating cabbage. And if you are suffering high blood pressure or you have diseased kidneys, then before eating sauerkraut, rinse it of salt under running water. Place in a colander to drain excess liquid. Season with butter, sprinkle with finely chopped onion and enjoy the vitamin salad.

Pairs well as a snack with meat dishes, as it contains vitamin B6, which promotes rapid protein absorption. Sauerkraut strengthens the immune system, which reduces the risk colds. If you have no appetite, doctors recommend drinking cabbage pickle every day. And if you're looking to lose a few extra pounds, then sauerkraut is ideal for dinner or lunch, because this dish is not only low-calorie, but also filling.

Preparing sauerkraut is not at all difficult. It is enough to finely chop a head of cabbage using a special grater, and for flavor add an apple, lettuce, pumpkin and cranberries or rowan berries (if they are not bitter). To get a more piquant and spicy taste of cabbage, you can add various spices to it - chili pepper, garlic, cumin, allspice, cloves.

NOTE

IN winter time year, sauerkraut simply needs to be included in your daily diet. Since it contains a large amount of vitamins and microelements that strengthen the immune system and protect the body from viral infections.

And for those who are on a diet, sauerkraut will help get rid of excess weight. After all, cabbage salad with a little oil is low-calorie and light dish. A piece of boiled meat and a small portion of cabbage is a wonderful dinner for those who want to be in shape and have a great figure.

And for even and smooth facial skin, as well as for getting rid of small pimples and acne, sauerkraut brine is perfect. Small quantity Apply brine to face for ten to fifteen minutes and rinse warm water. The brine dries the skin, removes oily shine and tightens the pores.

We hope we were able to convince you that pickling vegetables is a simple matter. Our very tasty, quick recipes for homemade crispy sauerkraut in a jar will help you pamper your family with an excellent vitamin-rich snack all winter long.

IN winter period sauerkraut is rightfully considered the best appetizer. And it’s probably impossible to count how many recipes there are for preparing it. I think that trying to collect them all in one place, or trying to describe them, will end in failure.

Each housewife or owner has their own treasured recipe, according to which they ferment this beloved vegetable year after year. And among them you can find how completely simple options with a minimum of ingredients, like ours today, and more complex ones - with various spices and additives. After all, if you look at it, what is not added to this snack as additional components. And what fermentation methods are not used.

Add dill seed, cumin, coriander, various peppers, bay leaves, apples, beets... You can’t list everything! They are also prepared in different ways: with vinegar, without it, with brine (hot, cold), using natural fermentation processes. There are recipes where the cabbage is pasteurized at the end of fermentation, and there are recipes where the fermentation process, on the contrary, is stopped at the right moment.

I have already described some of these methods in one of my previous articles. In one of them, we looked at... In another - and in quick ways.

But it remained and will remain the most popular for a long time. We have also given this option due consideration.

But I have another very light one and quick way sauerkraut, which can also be classified in this category. In it, fermentation processes occur naturally, and even without the presence of sugar, which, as we know, is simply necessary for this.

Here, everything you need is already in the cabbage itself - this is the sugar that has accumulated in the leaves over a long period of growth, and the lactic acid bacteria located there. Sugar will start the fermentation processes, and the lactic acid formed from this will act as a preservative and guarantee storage. It will also help ensure that our snack turns out crispy, and of course tasty and healthy.

After all, it’s probably not worth talking about the benefits of this product. Everyone already knows about this. Besides everything famous vitamin C, which is contained in sauerkraut more than in any other preparations, there is a whole complex of vitamins. You could write a whole article about this.

And in addition to vitamins, the snack also contains macro- and microelements, enzymes, phytoncides, and healthy fiber.

Therefore, it is imperative to ferment this vegetable crop! Moreover, there are very fast methods for preparing it, requiring minimal labor and time. So today I decided to pickle just one head of cabbage per 2.5 kg. I will store the snack in jars in the refrigerator, and they won’t take up much space there.

It will take me no more than half an hour. And it will ferment for two to three days. Of course, it gets eaten quickly too, I don’t think it will last a week, but that’s good. You can also ferment another head of cabbage here. This is a good way to cook quickly!

Delicious, crispy, instant sauerkraut without vinegar

This is the simplest, easiest and fastest recipe I know. Starting with the simplest calculation of ingredients, and ending with the fact that after just two days a delicious fermented snack can be served on the table, this recipe is extremely attractive, and one of the most beloved and in demand.

It is especially convenient for those who have neither basements nor the ability to salt and store the workpiece in large quantities. Since fresh cabbage We now sell it from the beginning of summer until spring, that is, until a new fresh harvest, then in this form it can be prepared at least every week a little, so as not to clutter the usable area of the refrigerator.

It turns out very tasty and crispy, that is, exactly the way it is valued and loved most of all.

We will need:

white cabbage - 2.5 kg
carrots - 150 - 200 g (less possible)
salt - 2.5 tbsp. spoons without a slide

I have written this calculation of ingredients for the reason that this is exactly what I am going to use today. In general, you can take any number of kilograms of vegetables.

That is, as you can see, for 1 kg of cabbage you need 1 level tablespoon of salt. You can add as many carrots as you like. If you like it more, add 200 grams, if you like it less, you can get by with 100 grams.

Preparation:

We will store the snack prepared according to this recipe in jars. Their size doesn't matter. Which jars are convenient to put it in, those are the ones we use. The only thing I want to note is that this amount of ingredients will yield approximately 2 liters finished product. Keep this in mind when preparing your jars.

1. This recipe requires fresh juicy cabbage white. It will be fermented by natural fermentation, without adding sugar and brine to it, that is, only in the juice that it will release itself. Therefore, the presence of the resulting juice is a prerequisite for the processes that will occur during fermentation.

We have already discussed in detail how to choose cabbage, and which varieties are best to buy, in one of the previous articles on this topic, namely, when fermented.

I just want to remind you that the choice of cabbage is almost the most important in the entire cooking process, so study this issue if you want to get a product of such quality that will not disappoint you.

2. Remove the vegetable from the top rough and contaminated leaves. Usually in the fall, heads of cabbage are sold with intact outer leaves, and therefore it is enough to simply remove them. But if you bought a product not during the period of its collection, but which was already in storage, then the upper leaves may turn out to be rotten. Naturally, we remove them, cut off all excess, and be sure to rinse the head of cabbage under running water, holding it by the stalk. We do this to prevent water from getting between the leaves.

Then we let it drain and wipe the head of cabbage paper towels or a napkin.

3. Next important stage- This means cutting the vegetable into thin strips. I remember that at first, when I was still very young, this was a difficult task for me. It is not always easy to ensure that the straws are not large but of the same thickness. You need to be patient and take your time.

First, cut the head of cabbage into two to four pieces, depending on its size. Then cut out the stalk, although this is not necessary. You can leave it and, holding it with one hand (for convenience), cut it with the other so that the leaves do not fall apart. Start chopping the vegetable from the end where the leaves are thinnest. And then stick to the given size.

I have always been especially annoyed by the rough thick veins that are on the upper leaves. It seems like you are trying to cut thinner, but when you get to the vein, it turns out thin on one side, but thick on the other. Therefore, you can either cut them in advance, or cut them again, or simply eat the thickened piece. If the cabbage is juicy, then the veins are juicy, and eating them is a pleasure.

And now many people also have various shredders. Therefore, if you have one, then you can chop the vegetable without any effort or time. I have the simplest shredder, but I don’t really like it. Every time I start with it, and then I put it aside and pick up the usual knife.

Yes, another important point. The weight of cabbage is given in pure form, that is, without the stalk and cut outer leaves. That is, let me remind you again, for 1 kilogram of cabbage you need one tablespoon of salt.

4. It is also best to buy juicy carrots. By appearance Such carrots have an elongated shape, are not very thick, and their nose is rather blunt. My mom always calls this variety “Punisher,” no matter what its proper name is. I’m not very good at carrot varieties, but when my mother voices this name, we both understand perfectly well what we’re talking about.

Juicy carrots will add their own portion of juice, and therefore their percentage of juiciness will also be very important.

Peel the sunny orange vegetable and grate it on a coarse grater. You can use a regular grater, which is found in every home. Or you can use a grater for Korean carrots with its medium-sized attachment. What am I doing? In my opinion, in this form the finished snack will look more attractive.

5. If you have a large basin, you can place chopped cabbage in it so that it is convenient to mix all the contents at once. If there is no such basin, then you can use a smaller container for this and mix everything there in parts.

That is, simply put, we need to mix all the chopped and grated ingredients with salt. If the cabbage we used was quite juicy, then there is no need to mash it. If you come across a fork that is not at all juicy, then you can mash it a little before adding carrots to it. Otherwise, such cabbage will not release any juice at all, and the fermentation process will not even be able to begin.

You can mash it with the addition of salt, but as I already said, add carrots only after that. Then mix all the contents.

My cabbage turned out to be small, but strong and juicy. My mother brought it to me from the dacha, and she always grows special varieties for pickling. That's why I didn't crush it. I just added carrots and salt and mixed everything.

Already during this action, the vegetables were slightly moistened. This is a good signal, it means they will stand and give a lot of juice. And we will help them with this.

6. Transfer the chopped and mixed vegetables into a saucepan of appropriate volume. I will use a five liter saucepan. Of course, I won’t be able to make it completely, but during pickling and fermentation the juice won’t run away anywhere.

7. Compact the contents tightly using both fists. Then cover with gauze.

8. Place a large flat plate on top of it. And put pressure on her. This could be a pan filled with water, a three-liter jar, also with water, or you could also put a jar of cucumbers. I haven’t yet had time to put away the ones I mothballed not long ago in the basement, so they will be a burden to me.

9. Leave at room temperature to allow fermentation processes to begin. The warmer it is in your kitchen, the more like cabbage will start to ferment.

10. I fermented the cabbage in the evening, and within 4 hours juice began to form. It can be clearly seen by lightly pressing on the oppression.

In the morning, having removed the pressure, plate and cheesecloth, you can simply pierce the cabbage with a wooden stick, or lightly toss it with a wooden spatula or a regular fork.

Apparently the kitchen is not warm enough, so gas bubbles have not yet appeared. Although there is quite enough juice, and I think that by the evening bubbles will appear.

Stirring, or piercing the contents, is necessary precisely for the reason that these bubbles are released. If this is not done, then accumulating inside, they will make our snack slightly bitter. After all, cabbage itself is slightly bitter, and the gas produced during the fermentation process will make it even more unattractive in this regard. And then all the bitterness will come out, and you’ll just want to eat the cabbage without stopping.

11. Then crush the snack again with your fists, cover with gauze and put pressure on top.

12. The next evening, pierce the cabbage again or lightly toss it. Rinse the gauze in cold boiled water and cover again and set pressure.

13. The next day, repeat the procedure twice, morning and evening.

At the same time, if the room is warm, then the cabbage already turns out appetizing and tasty, with the same pleasant smell. And it can be sorted into jars, closed with nylon lids and put in the refrigerator for storage.

Do not pour out the juice, be sure to pour it into the jars, and it is advisable that it covers the contents. This way the cabbage will be stored better and longer.

14. If by the end of the second day you try the preparation and it seems to you that it has not yet acquired the desired taste, then leave it for another 12 or 24 hours. At the same time, repeat the already known procedures with piercing the vegetable mass, rinsing the gauze and installing pressure.

In principle, this is the whole recipe. As you can see, everything is simple to such an extent that it couldn’t be simpler. And it's also quite fast. Of course, you can cook cabbage faster. For example, adding vinegar will speed up the process. But in this version the product will turn out to be pickled rather than fermented. But today we have another task, namely, obtaining tasty and crispy instant sauerkraut. Which we did a great job with.

And the Russian proverb “A good appetizer is sauerkraut!” It really suits this recipe.

I hope that this simple and quick classic recipe will appeal to you, as it once did to our entire family. My grandmother used this recipe to make sauerkraut, and my mother makes sauerkraut to this day. And for the past 35 years I have been fermenting it too.

The same recipe can be used for fermenting vegetables in large volumes - in tubs and large pans. However, there is no need to transfer them to jars. We leave it in the pan, covering it with gauze and applying pressure. The only thing is that after two to three days the container with the contents should be taken out into the cold. Store it there.

Even if the snack becomes covered in ice, this usually happens when you store it on the balcony, you can prick it with a knife, bring it to a warm room, let it thaw and eat it the way you want.

And we used to store it in the woodshed, and dad would chop off pieces of cabbage with an ax. When I brought it into the house, we couldn’t wait for it to thaw. They took the frozen pieces and ate them just like that, giving it the opportunity to melt in the mouth.

You can use this appetizer as you wish: simply season with onions and oil, prepare a vinaigrette, cook cabbage soup and borscht, prepare vegetable stew, bigus. Use as a filling for pies and pies. That is, whatever you can cook with cabbage.

Well, the recipe is good, so I don’t even want to stop. The words just flow. But still it's time...

I wish you good and tasty preparations.

And bon appetit!

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 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 preventing 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 the growth of 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 enrich them with 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.

For starters for the winter, the best choice is forks of late varieties of white cabbage 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.

It owes its original taste to lactic acid fermentation, which occurs through the efforts of certain bacteria. However, the shelf life of the finished product will be much shorter due to the fact that salt acts as 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 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. Because top 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 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 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.