How to speed up the process of sauerkraut. Sauerkraut

Sauerkraut is perhaps the simplest recipe for preserving this healthy vegetable. When cooking cabbage, almost half of such a useful vitamin as B9 (folic acid) is destroyed in it, but during pickling, all the vitamins remain intact and are even added! The amount of vitamin C, for example, increases significantly, reaching 70 mg per 100 g, and vitamin P in sauerkraut is 20 times more than in fresh cabbage. Due to lactic acid fermentation, a large number of probiotics are formed in cabbage, which equates sauerkraut to kefir. Moreover, there is no kefir alcohol in sauerkraut. The brine from sauerkraut is also useful - it contains substances that prevent carbohydrates from turning into fat, and therefore it is excellent for the prevention of gastritis with high acidity and becomes simply an indispensable assistant for losing weight.

In general, it has been decided - we are preparing preparations for the winter from cabbage. Let's pickle the cabbage! As in any business, pickling has its own rules and subtleties.

Cabbage for pickling should be late and mid-late varieties. Early cabbage is not suitable, since it has loose heads and leaves that are strongly colored green; in addition, they are poorer in sugar, so the fermentation process is much worse.
. If you decide to ferment cabbage with carrots, then you need to take carrots in the amount of 3% of the weight of cabbage (300 g of carrots per 10 kg of cabbage).
. For fermentation, use regular coarse salt, not iodized!
. The amount of salt is 2-2.5% of the weight of cabbage (200-250 g of salt per 10 kg of cabbage).
. For greater benefits, you can use coarse sea salt, but also not iodized.
. For sauerkraut, you can use a variety of additives: apples, lingonberries, cranberries, caraway seeds, beets, bay leaves. These additives are added to taste.
And now about technology. In fact, there is nothing complicated in sauerkraut, but if you skip or ignore at least one step, then all your efforts can go to waste. Let's get started.
. Before fermentation, the heads of cabbage are cleaned - dirty and green leaves are removed, rotten and frozen parts are removed, and the stalk is cut off.
. Cabbage can be chopped, or you can ferment whole heads of cabbage (however, in a city apartment this is hardly possible).
. The carrots are peeled and chopped (you can grate them on a regular grater or on a Korean carrot grater).

Shredded cabbage and carrots are poured onto the table, sprinkled with salt and actively rubbed with hands, adding the necessary additives, until the cabbage releases juice.
. Prepare the container: place it on the bottom of a barrel or large enameled pan cabbage leaves.
. Place the cabbage in a container. To do this, spread the cabbage in a layer of 10-15 cm and compact it tightly. Next, add a layer of cabbage again and compact it again, and so on until the end.
. If you are fermenting cabbage in a large container, place a small whole head of cabbage inside the cabbage mass. In winter you will have very tasty cabbage rolls made from sauerkraut leaves.
. Lay cabbage leaves on top, place a clean cloth, a circle and a bend.
. If everything is done correctly, then within a day a brine should appear on the surface.
. The best temperature for fermentation is room temperature.
. The first sign of proper fermentation is bubbles and foam on the surface of the brine. Foam should be removed.
. And now - the most important step, if you skip it, you can ruin your cabbage. To get rid of gases with an unpleasant odor, the cabbage should be pierced with a wooden stick in several places to the very bottom. This should be done every 1-2 days.
. After the cabbage has settled, the load must be removed, the top leaves and the layer of browned cabbage must be removed. The circle should be washed with a hot soda solution, a napkin wash in water and then in saline solution. Wring out the napkin and cover the surface of the cabbage, place a circle and a lighter weight. The amount of pressure should be such that the brine comes out to the edge of the circle.
. If the brine does not appear, then you need to increase the pressure or add brine.
. Sauerkraut should be stored at a temperature of 0 - 5ºC.
. Properly fermented cabbage has an amber-yellow color, a pleasant smell and a sour taste.

Here are some sauerkraut recipes.

Sauerkraut with apples:
10 kg cabbage,
300 g carrots,
500 g apples,
250 g salt.

Sauerkraut for the winter with lingonberries (cranberries):
10 kg cabbage,
300 g carrots,
200 g lingonberries (cranberries),
250 g salt.
Sauerkraut with caraway seeds:
10 kg cabbage,
500 g carrots,
2 tsp cumin seeds,
250 g salt.

Sauerkraut with bay leaf:
10 kg cabbage,
500 g carrots,
2 tsp cumin,
¼ tsp. coriander seeds,
10 peas of allspice,
800 g apples (slices),
100 g salt.

Ingredients:
10 kg cabbage,
300-500 g carrots,
10 apples,
200 g salt,
3 tbsp. Sahara.

Preparation:
Prepare food: peel cabbage, remove damaged leaves, remove stalks, chop, peel and grate carrots, cut apples into slices and remove seed pods. Grind the cabbage with salt, add carrots and sugar (if desired, you can increase the amount of sugar to ½ cup). Scald wide-necked jars with boiling water and line the bottom with cabbage leaves. Place a layer of cabbage in a jar, tamp it down so that the cabbage releases its juice, then place a layer of apples, cabbage again, etc. Fill the jar, cover with leaves, put in a clean napkin and a small saucer. Put a narrow jar filled with water on it - this will be our oppression. Leave the jars of cabbage at room temperature, remembering to pierce them with a wooden stick to the very bottom so that the gas escapes. Once fermentation is complete, remove the cabbage to the cold.

Sauerkraut in jars in an original way

Ingredients:
15-16 kg of cabbage,
1 kg carrots.
Brine:
10 liters of water,
1 kg salt.

Preparation:
Prepare brine by dissolving salt in hot boiled water. Chop the cabbage and grate the carrots. Mix cabbage and carrots without grinding. Dip the mixture in parts into the cooled brine and keep in it for 5 minutes. After this, remove the cabbage from the brine, squeeze it out and transfer it to another bowl. “Wash” all the cabbage in this way. Then place the cabbage in jars, compacting them, cover with plastic lids and leave overnight at room temperature. The next day, take it out into the cold. If there is not enough brine in the jars, then it should be added.

Quick sauerkraut

Ingredients:
2 kg cabbage,
2 pcs. carrots,
250 g cranberries,
200 g grapes,
3-5 apples.
Brine:
1 liter of water,
1 glass of vegetable oil,
1 cup of sugar,
¾ cup vinegar
2 tbsp. salt,
1 head of garlic.

Preparation:
Prepare the brine - mix all ingredients, chopped garlic, bring to a boil and simmer for 2-3 minutes. Chop the cabbage, grate the carrots. Place cabbage, carrots, grapes, cranberries, apples, cabbage again, etc. in layers in a container. Pour brine over the cabbage and apply pressure. In 2 days the cabbage will be ready.

Ingredients for a 3 liter jar:
2-2.5 kg cabbage,
3 tbsp. salt,
3-5 black peppercorns,
3-5 peas of allspice,
4-5 tbsp. Sahara,
2-3 buds of cloves,
1-2 tbsp. grated horseradish
garlic, ground black pepper - to taste,
1 medium-sized beet.

Preparation:
Place peppercorns, cloves, and grated horseradish on the bottom of wide-necked jars. Place coarsely chopped cabbage and thinly sliced beets into a jar, adding salt and sugar, and adding garlic and ground pepper. Compact each layer with a masher. Place the jars in a warm place for 3 days. Place plates under the jars, as liquid may leak out during fermentation. Don't forget to pierce the contents with a wooden stick. Once fermentation is complete, remove the cabbage to the cold.

Ingredients:
1 head of cabbage,
1-2 beets,
2 pcs. carrots,
3 pcs. sweet pepper,
4 cloves of garlic,
10-15 black peppercorns,
bunch of dill,
1 tbsp. Sahara,
1 tbsp. citric acid,
salt - a little more to taste.

Preparation:
Cut the head of cabbage into 8-12 radial pieces, cut the beets and carrots into thin slices, chop the pepper into strips, chop the garlic and dill. Place in a container in layers, sprinkling with salt and sugar. Boil enough water, pour citric acid into the cabbage and pour boiling water so that the water covers the cabbage. Cover with a clean napkin and press down. Cabbage is ready in 3-4 days.

Spicy sauerkraut with beets

Ingredients:
2 heads of cabbage,
2 beets,
2 heads of garlic,
1 pod of hot pepper,
2-3 parsley roots,
2-3 horseradish roots,
salt to taste.

Preparation:
Cut the head of cabbage into 8 pieces. Grate the beets, chop the garlic, chop the parsley and horseradish roots, finely chop the hot pepper. Place the cabbage in a container, sprinkle with chopped vegetables and salt, add hot boiled water and place in a bowl where excess brine will be poured. Leave in a warm place for three days, piercing with a wooden stick. Once fermentation is complete, place in the cold.

Ingredients:
10 kg cabbage,
3-4 beets,
300-600 g hot pepper,
600-1000 g celery greens,
10-15 bay leaves,
60-120 g parsley.

Preparation:
Cut the cabbage heads into 6-8 pieces, place in a container, topped with beet slices, coarsely chopped herbs and pepper. Pour hot brine (per 10 liters of water - 500-700 g of salt). Leave in a warm place for 2-3 days. Then take it out into the cold.

Quick pickling cabbage for the winter

Ingredients:
10 kg cabbage,
200-250 g salt.

Preparation:
Mix shredded cabbage with salt, pack tightly into 3-liter jars and fill with cold boiled water. Leave at room temperature for 3 days. Sometimes pierce the cabbage with a stick. After 3 days, drain the water, dissolve sugar in it at the rate of 1 glass of sugar per jar, pour over the cabbage again and put in the refrigerator.

Spicy sauerkraut

Ingredients:
8 kg cabbage,
100 g garlic,
100 g horseradish root,
100 g parsley,
300 g beets,
1 pod of hot pepper,
4 liters of water,
200 g salt,
200 g sugar.

Preparation:
Cut the cabbage into large slices, mix it with grated horseradish, finely chopped garlic, beet cubes, finely chopped parsley and hot pepper. Prepare the brine - boil water, add salt, sugar, boil, cool. Pour brine over the cabbage, put pressure on it, keep it warm for two days, then take it out into the cold.

Chop cabbage, carrots, beets (you can do without them), add bay leaves, cumin seeds, salt to taste, mix everything. Place ¼ loaf of rye bread at the bottom of the container and add chopped vegetables. Prick several times with a wooden stick. After 3 days, put it in the cold.

And finally - a recipe for sauerkraut without salt according to the recipe of V. Zeland (author of the book “Living Kitchen”). This recipe has been converted by the author from Bragg's basic sauerkraut recipe. It’s interesting that green cabbage is also suitable for pickling.

Sauerkraut without salt (raw food recipe)

Ingredients:
2 heads of cabbage,
700-800 g carrots,
½ tsp. ground hot pepper (cayenne, chili),
60 g dry ground paprika.

Preparation:
Coarsely chop the cabbage, discard the rough stems, and also chop the stalk. Cut the carrots into slices. Mix in a bowl with seasonings, but do not mash. Place a cabbage leaf at the bottom of two three-liter jars, fill the jars tightly with cabbage, tamping with a wooden masher so that there is 10 cm left to the neck, close the top with cabbage leaves. Pour clean drinking or distilled water over the cabbage to cover the leaves. Place plastic bottles filled with water in jars as weights. The weight should be strong enough so that the water covers the top leaves of the cabbage. Leave in a warm place. After some time, the water in the jars will begin to rise. If it starts to overflow, it is better to remove or reduce the load. Every few hours, press down on the cabbage to release excess carbon dioxide. After 2 days, put the cabbage in the refrigerator. Where she should stay for another week. Make sure that the water always covers the leaves.

Choose and prepare cabbage in any way - sauerkraut will only benefit you in any case. Be sure to check out our step-by-step recipes for winter preparations. Happy preparations!

Larisa Shuftaykina

Sauerkraut can be served as an independent dish and part of vinaigrettes, baked goods, and borscht. You can find this snack in any vegetable department. But it’s better to ferment it yourself - this will guarantee that it will turn out healthy, tasty, and not contain unnecessary additives, such as vinegar. In the article you will find a lot of tips on how to make sauerkraut at home.

There are no strict instructions on how to properly ferment cabbage. All formulations require an individual set of components and different, albeit similar, processing. Therefore, you can choose the most suitable method for yourself among those given below.

When living in an apartment, the best option would be to ferment small quantities - this will greatly simplify storage. The container can be a jar or, if there is a balcony, a bucket. We invite you to explore several options for sauerkraut in a jar.

How to make sauerkraut at home?

Option #1

Cabbage - 1.5 - 2 kg;

Carrots - 2 pcs.;

Salt - 80 g;

Sugar - 25 g;

Bay leaf, allspice;

Water - 1 l.

Cooking:

1 .Lay out shredded cabbage and grated carrots in layers. Place a few bay leaves and peppercorns on top of the carrots. You get layers of cabbage, carrots, and spices. Apply to the top.

2. Mix salt and sugar in water.

3. Pour the resulting solution into the jar so that it covers the cabbage.

4 We place the jar in a deep bowl so that the brine rising from the jar will collect in it. We cover the neck of the jar with a lid - rather, we put it on top rather than plant it tightly so that the juice can easily overflow.

5 We keep it warm for several days, for example, in the kitchen. At the same time, every 10-12 hours we release carbon dioxide by piercing the thickness of the cabbage with a wooden stick. During fermentation, do not allow the top to become dry - if there is not enough brine, add it from the bottom bowl.

6. After three days, the cabbage will be ready, and the low temperature will help it remain suitable for consumption longer.

Option No. 2

It is also prepared in a jar, but without adding water, the extracted vegetable juice is quite enough.

Cabbage -3 kg;

Carrots - 2 pcs.;

Salt - 30 g (1 tbsp);

Sugar - 60 g (2 tbsp);

Cooking :

1. We need a wide, flat surface, like for kneading dough. On it we thinly slice the cabbage.

2. Combine with chopped carrots.

3. We knead the mixture with our hands, as if we are kneading dough - this way the cabbage will release juice and molecules of sodium chloride and sucrose will penetrate into it faster.

4. We mash the cabbage with effort for a quarter of an hour, after which we put it in a bottle. Since it is already quite elastic, it will easily fold and compact - and this is exactly what we will need to do - regularly crush it with the end of the rolling pin so that it lies more compactly.

5. After putting it in the jar, we don’t pour anything into the cabbage - everything it needs is already inside. Place the jar in a basin, cover the neck with a double layer of gauze or a lid, and leave it in the kitchen for three days. When the cabbage has fermented, it can be placed in the cold and, naturally, eaten.

Option #3

Cabbage - 3 kg;

Carrots - 1 pc.;

Salt - 2 tbsp;

Sugar - 2 tbsp;

Water - 1 l;

Honey - 2 tbsp.

1 .Stir and lightly crush the chopped cabbage and carrots.

2. Mix water, sugar and salt.

3. Place the cabbage in a jar, pressing lightly. Please note: slightly! If you fill the jar very tightly, the liquid will not flow well, will not cover the entire contents, it will not sour, and in the worst case, it will become moldy.

4. Place the bottle with the filled cabbage in a deep bowl, cover it so as not to dry out, and leave it at medium temperature. On the second day of fermentation, shake out the contents into a saucepan. The jar should be empty.

5. Mix the contents of the jar. Take handfuls of cabbage, squeeze it out and put it back in the jar. When only water remains, mix a spoon or two of honey, depending on your preference - honey will sweeten the cabbage.

6. Pour the solution into the bottle. Leave for 24 hours. Ready. But then it’s better to take a sample to make sure it’s ready.

Option No. 4

Cabbage in Georgian style, not in its pure form, but, so to speak, assorted vegetables - an analogue of the Korean dish kimchi.

Compound:

Cabbage - 1.5 kg;

Beets - 2 - 3 pcs.;

Carrots - 2 pcs.;

Garlic - 2 heads;

Celery - 1 bunch or 2 roots;

Salt - 3 tbsp;

Sugar - 3 tbsp;

Water - 1.5 l;

Bay leaf, allspice.

1. Cut the vegetables into large chunks.

2. Prepare a regular brine, squeeze half a lemon into it.

3. Place layers of vegetables in a jar:

the first layer is beets,

the second is cabbage,

third - carrots,

fourth - celery,

fifth - garlic, bay leaf, pepper.

4 .When laying vegetables, you need to compact them with your hand or the end of a rolling pin. Bring the vegetable layers to the very top.

5. Pour the brine into the jar until it covers the vegetables. Seal with a nylon lid and leave for a day at medium temperature. After 24 hours, remove the jar to a place where the temperature is low. Leave for 3 weeks.

Living in a house or having a spacious balcony allows you to increase the container - for example, ferment in wide containers. The advantage of large-sized cookware is that the food cooked in it is enough for a large family or company, and for several times, unlike jars, which have to be “recharged” every few days.

So, we’ll tell you how to ferment cabbage in a bucket.

Here we have to process larger volumes of cabbage - from 20 kg.

Option #1

Cabbage - 12 kg;

Carrots - 4-5 pcs.;

Salt - 250 g.

1. We cut off unsuitable leaves from the heads of cabbage. Chop carrots and cabbage. Stir, add salt.

2. We wash the cut leaves and cover the bottom of the bucket with them. Fill the bucket with chopped cabbage.

3. We crush the laid cabbage, lay a layer of cabbage leaves, and cover the top with gauze. We install a press on top - a couple of cast iron frying pans of 2-3 kg each, a couple of bricks, etc. As fermentation progresses, the weight must be reduced.

4. Leave it in the room for 6 days, regularly piercing it with a stick.

5. Prepared cabbage should be stored at low temperatures. Roughly speaking, we ferment in the kitchen and store it on the balcony.

Option No. 2

You can ferment cabbage with whole heads of cabbage - this will be a good preparation for many dishes - salads, cabbage rolls, rolls. You can place either whole heads in a bucket or alternate them with shredded cabbage.

Compound:

Medium heads of cabbage - from 5 pieces, depending on how many will fit in the bucket;

Cherry leaves (if they are missing, you can replace them with currants, raspberries, horseradish tops, or do without them altogether);

600 g salt.

Cooking:

1. We remove unsuitable areas from the heads of cabbage.

2. Cut off the protruding part of the stalk.

3. On the opposite side we make two deep cuts crosswise - this way the head of cabbage will open and all layers will be salted evenly.

4 .Prepare standard brine.

5. Place the prepared heads of cabbage in a bucket and fill with liquid. Cover with leaves; if there are no fruit leaves, use cabbage leaves. Press down on top with a weight, leave for a week or a week and a half, extend the time if necessary.

Option 3

Compound:

Medium heads of cabbage - depending on how many will fit in the bucket;

A pair of heads of cabbage for shredding;

Carrots - 2 pcs.;

Salt - 60 g;

Sugar - 60 g.

Cooking:

1. We prepare the heads of cabbage as in the previous version - they will be whole.

2 .Chop large heads of cabbage, mix with grated carrots, knead well, adding salt and sugar.

3 We line the bottom of the bucket with cabbage leaves, put shredded cabbage on them, a layer of whole heads of cabbage on top, and so on, alternating until the very top.

4 .Cover with cabbage leaves and place under a press.

5 .Leave for a week or a little more at medium temperature.

As you can see, this recipe does not use brine - the juice from shredded cabbage is enough to pickle whole cabbage.

When choosing any option, it doesn’t hurt to remember a few useful secrets.

1. Which cabbage is best to ferment? White heads of cabbage, slightly flattened on top and bottom, smooth and elastic, are suitable for this purpose. Late varieties are most suitable. When you press on such a fork, you will feel resistance and a slight crunch.

2. The larger the size of the head of cabbage, the more ripening enzymes will be released during the cooking process.

3 . If you don't pierce the cabbage with a stick, it may develop a bitter taste.

4. Shredded cabbage should not be poured with hot brine - this can kill the fermentation bacteria and the cabbage will simply become moldy.

5. If you grate carrots, their juice will color the cabbage. This will not affect the taste, but the dish will have an orange tint.

6. It is believed that cabbage should not be fermented in plastic containers. However, many people cook in plastic buckets and containers, and get quite ordinary sauerkraut.

7. When shredding cabbage, do not make it too thin, otherwise it will not be crispy.

8. When laying cabbage, you can add various vegetables and fruits - onions, zucchini, apples, cranberries, lingonberries. Then it will have a new taste, depending on the additive chosen.

Along with various recipe options, it is useful to know the benefits of sauerkraut. As mentioned at the beginning of the article, it contains a lot of vitamins and microelements. Let's figure out what their action is.

Vitamin C strengthens the immune system, takes part in many regenerative processes in the body, has a positive effect on the nervous system, and reduces cholesterol levels in blood vessels.

B vitamins improve the condition of the skin, hair and nails, ensure proper functioning of the central nervous system, strengthen memory, stimulate the muscles of the stomach, heart, intestines, take part in the division of nerve cells, help absorb iron, regulate the release of hormones, strengthen the retina.

Vitamin A strengthens vision, participates in the body's recovery processes, rejuvenating it, helps fight infections, colds, and accelerates tissue regeneration.

Vitamin P Maintains normal blood cholesterol, is responsible for converting nutrients into energy, and supports heart health and circulation.

Vitamin E- improves oxygen consumption by body tissues, stimulates the formation of new capillaries, protects against skeletal muscle dystrophy and hypotension, strengthens capillaries, increases the level of sexual function in men and normalizes the menstrual cycle in women.

Fiber improves intestinal motility and helps with constipation.

Naturally, these are not all the beneficial properties of sauerkraut. To list them, perhaps, it is worth highlighting a separate chapter in the medical encyclopedia.

Young housewives are often concerned about the question of when to make sauerkraut. And in parallel with this - on what moon do they ferment cabbage? It is believed that sauerkraut is a winter dish, since young, loose and green cabbage is not suitable for pickling. As for signs and beliefs, many advise preparing a dish for the new moon. Women are recommended to do this on Wednesday, Friday, Saturday - the so-called women's days. For men, on Monday, Tuesday, Thursday, respectively.

After reading the article, you have become acquainted with a lot of different methods of pickling and know how to properly ferment cabbage for the winter, no worse than any professional cook or village head of the family. Therefore, you can easily prepare this delicious remedy for vitamin deficiency and show off your culinary skills.

Video. How to ferment cabbage?

Crispy and juicy, sauerkraut is popular with people of all ages. I do not accept store-bought pickles and have my own favorite ways of preparing them. Today I want to offer you a recipe for delicious, crispy and juicy instant sauerkraut, and not just one, but several of the most successful ones.

Every housewife will be able to choose for herself a successful cooking method from those that I will offer you today. Over the years, I have collected a proven collection of recipes, I am sure of them - the cabbage turns out very tasty, and, of course, such preparations take a minimum of time when preparing.

Recipe for quick cabbage with beets

First, I suggest preparing delicious cabbage with beets. Red beet is not the main ingredient; it will only color our cabbage a stunning pink color. This appetizer will decorate any feast. You can use it immediately, or you can sterilize it in jars and preserve it for the winter.

To prepare instant sauerkraut with beets, we need 1 day.

Ingredients:

Cabbage – 700 grams
Juicy beets – 1 piece
Red and yellow bell peppers – 2 pieces
Garlic – 1 large clove
Dill, fresh basil – 5 sprigs each
Vinegar 9% - 4 tablespoons
Savoy salt – 2 tablespoons
Sugar – 1 tablespoon
Allspice – 6 pieces
Water.

Cooking steps:

We buy regular, cheap white cabbage at the supermarket or market. We will need two more fleshy peppers, preferably in different colors, so that our appetizer is bright and beautiful. We definitely need garlic and young, juicy beets.

We wash the cabbage with water; you can cut off the top leaves if they are crushed or have spots. Cut out the stalk. We need to chop the cabbage coarsely so that we have less fuss and it’s more convenient to eat. We cut half of the cabbage like a watermelon, into slices 2-3 centimeters wide, and then each slice into large cubes.

The cabbage will fall apart on its own. Pour the chopped cabbage into a large bowl, it needs to breathe, just let it sit on the table for 5 minutes.

Wash and peel the bell peppers, cut them into thin strips, or coarse ones, as you like. Add pepper to cabbage.

Peel, wash and cut the beets into strips; you can grate them on a coarse grater. Wash fresh basil and dill and chop finely.

Pour the beets and herbs into a bowl with the cabbage. Mix everything well with a spoon. The cabbage will be marinated in a three-liter jar. Wash and dry it in advance. Pour all the vegetables into the jar. Simply cut the garlic into slices and also into a jar.

Pour about 1.5 liters of water into a saucepan, pour in Savoy salt, this special salt has spices added to it and it is sea salt. If you don't find such salt, add regular salt. Next add sugar and allspice. Place the saucepan on the stove and boil the marinade for a couple of minutes so that the salt melts.

Pour vinegar into a jar and use it as a hot marinade.

We close the jar. We put it anywhere in the kitchen, not in the refrigerator. After 24 hours, you can serve the cabbage.

Instant recipe for delicious homemade sauerkraut

The advantage of this recipe will undoubtedly be the quick preparation of crispy cabbage, and, of course, ease of preparation. Well, almost every housewife has products available.

Preparation:

White cabbage - 1 fork;
Ripe and sweet carrots – 2 pcs.;
Fresh garlic – 2-3 cloves (at your discretion);
100 ml. apple cider vinegar;
1 tbsp. a spoonful of coarse table salt;
1 tbsp. spoon of sugar (brown);
Sunflower, unrefined oil with scent – 110 ml;
Clean drinking water – 550 ml.

Preparation:

The recipe is simple to prepare - grate the carrots, and it is best to use a special grater for Korean carrots. Thin slices of vegetables will release more juice and will look attractive when served.
Chop the cabbage into thin long slices.
Prepare the brine - to do this, bring water to a boil, pour vinegar and vegetable oil into it, add spices. Stir and heat until the grains of salt and sugar dissolve.
Prepare a container for fermentation - ideally a glass jar, add mixed vegetables to it and fill it with hot brine. Place a small weight on top, covering the cabbage with a plate.

The dish will be ready in a few hours, but after it has completely fermented, it should be put in the refrigerator.

Quick cabbage “Khrustovka” in Chernigov style

Fast, naturally fermented cabbage turns out juicy, crispy and very tasty, and also does not contain harmful vinegar.

Cabbage – a head of about 2 kilograms;
Carrots – 2 pcs.;
Seasonings and your favorite spices;
Pure water;
50 gr. coarse salt;
65 gr. granulated sugar.

Preparation:

The recipe is designed for a 3 liter jar. Shred the cabbage at your discretion, into thin “strings” or larger pieces, and grate the carrots.
Mix the vegetables together and pack tightly into a glass jar.
Shit secret: in order not to spoil the recipe for quick preparation of homemade sauerkraut, very tasty, you need to prepare the filling correctly - mix all the remaining ingredients for the brine (strictly according to the recipe), and pour it into a jar.
You should not close the jar with a lid; it is better to wrap the neck with a small piece of gauze. Leave the container for 2-3 days at room temperature, and then you can close it with a lid (plastic) and store it in a cool place.

Crispy and juicy cabbage is ready to eat.

Instant sauerkraut in a jar per day without vinegar

How to prepare sauerkraut literally within one day, for example, for a picnic or holiday - is this possible? And it will not be inferior in taste to another recipe. This recipe is also quick; sauerkraut ferments in a jar overnight without vinegar.

We will need:

2.5 kg of white cabbage;
3 medium carrots;
Coarse table salt – 2-3 tbsp. spoons;
Fragrant spices;
Granulated sugar – 100 gr.

Preparation:

Cut the cabbage in any convenient way, and chop or grate the carrots. Mix the vegetables together with coarse table salt and grind thoroughly to release their juice so that the day-old cabbage is crispy.

Press the vegetables into a jar, adding spices while stirring.

Cabbage in 1 day

Are you planning a feast or party with friends, and you don’t know how to diversify the table? Sauerkraut in a jar a day in advance - what could be simpler and tastier?

For preparation you will need the following ingredients:

A small head of cabbage;
2 carrots;
55 gr. salt;
A pinch of cumin;
Spices;
45 ml of any fruit vinegar;
65 ml unrefined seed oil;
60 g sugar.

How to cook sauerkraut quickly in 1 day in a jar according to the classic recipe:

Let's prepare the vegetables - grate or cut the carrots, and chop the cabbage into thin strips. Grind the vegetables with salt and granulated sugar until juice appears.

If the vegetables are juicy and fresh, then their juice will be enough, but if necessary, you can always add clean water.

We prepare a marinade from the remaining products - or rather, mix oil with vinegar and cumin.

Place black pepper and bay leaf on the bottom of the container, place vegetables on top of them, and pour in the marinade. Place in the refrigerator to let the cabbage steep, and by evening it will be completely ready – crispy and aromatic.

Quick sauerkraut in 2-3 hours

Quickly ferment cabbage to serve; perhaps a hot marinade is used for this, with the addition of aromatic spices and seasonings so that the sauerkraut with brine is juicy.

For preparation you will need the following ingredients:

Cabbage – 1 medium head;
Carrot – 1 pc.;
Apple cider vinegar – 150 ml;
Vegetable oil – 100 ml;
Pure water – 250 ml;
Liquid honey – 2 tbsp. spoons;
Coarse salt - 2 tbsp. spoons;
Favorite spices - at your discretion;
A bunch of fresh herbs.

Preparation:

How to quickly make sauerkraut at home? The recipe is very simple - chop the cabbage as thinly (but not finely) as possible. Grate the carrots on a fine grater.

Boil water with salt, honey, oil and vinegar and add spices to the brine.

Place fresh herbs on the bottom of the container (you can only use the stems), mix the cabbage and carrots and compact them into the container.

Pour the hot marinade on top, let it cool, close the lid and put it in the refrigerator, the workpiece is almost ready. Serve with thin rings of pickled onions.

Cabbage in brine

Preparation:

Cabbage - 1 fork;
Carrots – 1 pc.;
Salt – 2 tbsp. spoons;
Brown sugar – 2 tbsp. spoons;
Vinegar – 125 ml;
Water – 300 ml;
Spices - to taste.

Preparation:

So, a recipe for quick cooking in brine. To do this, mix spices and vinegar in water, bring to a boil and cool.

Chop the cabbage and carrots, but do not crush them, place them in a bowl and pour over the marinade.

Place a plate on top and place a small weight on top. Let the cabbage stand at room temperature for a while and store in the refrigerator. You will definitely love this quick cooking method.

Pickled young cabbage “Spring”

In the summer, you want to treat yourself to winter dishes that your family and friends already miss. One option could be a snack of young sauerkraut.

For preparation you will need the following ingredients:

A head of young cabbage;
Fresh carrots – 2 pcs.;
Coarse salt – 1 tbsp. spoon;
Water – 400 ml;
Wine vinegar – 125 ml;
Brown sugar – 2 tbsp. spoons;
Favorite spices.

Preparation:

Peel the top leaves from the head of cabbage and cut the cabbage into pieces into 6-8 pieces. Cut the carrots into rings.

Place the vegetables in layers in a jar, being careful not to compact them too much. Such preparations are best made in small containers.

Prepare the marinade with vinegar and spices, cool and pour into a container. After 3-4 hours, store in the refrigerator. You can add beet slices for color, and apple slices and garlic to highlight the taste.

This is the simplest and most effortless recipe for delicious, crispy and juicy instant sauerkraut.

Since ancient times, cabbage has been and continues to be a desirable product on every table. Autumn harvesting for future use using the fermentation method is especially popular. But not all housewives know how to make sauerkraut at home. Some people prefer ready-made ones from the supermarket or market. The quality of such a delicacy is questionable. Who knows what technology was used to create the product, what hands were used to knead the ingredients.

Secrets of successful cooking

Our ancestors also knew the secrets of how to make sauerkraut especially tasty. The technology was passed on to subsequent generations. New components were added. But time has not changed the key requirements for cooking. To get a successful snack, you need:

Cut strips up to 5 mm with a sharp knife. Smaller pieces have a weak crunch.
Ferment in enamel, glass, oak containers. It is contraindicated to use aluminum containers, since the lactic acid formed during fermentation interacts with the metal.
Ferment at room temperature or slightly lower. If more than 24°C - mucus forms, less than 20°C - souring stops.
Compact the chopped vegetables and press down with a heavy weight so that the released juice covers the surface. The mass outside the liquid darkens and becomes soft.
Periodically pierce the contents of the container with a long stick. The dish will be bitter and smell unpleasant if fermentation gases are not removed.

After 3 days of fermentation, you can start eating cabbage. But it will acquire a complete taste in a week. Acceptable storage temperature is 0-2 °C. Stores up to 9 months. To prevent the surface from becoming moldy, it is sprinkled with mustard. Frozen pickled salad at home lasts longer.

Important: Juicy white forks that are moderately firm to the touch are suitable for souring. Soft early or hard late varieties are not suitable.

Classic recipe for dry fermentation

Not everyone knows how to make sauerkraut correctly without additional brine. Although you don't have to be an advanced cook to prepare a traditional snack. The method is more than simple: for 4 kg of white cabbage we take 400 g of carrots, 80 g of sugar, 80 g of coarse salt.

Important: You cannot take iodized salt. Iodine interferes with the growth of fermentation bacteria. The salad will turn out soft and slippery.

The cooking process is step by step:

We chop clean forks into 3-4 mm strips.
Coarsely grate the prepared carrots.
Salt the vegetables and lightly knead them in a bowl.
Add sugar, 6 peppercorns, mix.
Fill a 5-liter pan or the same jar with the mixture, not forgetting to compact each ball with your fist. The released juice will overflow over the edges, so you need a basin under the bottom.
Cover the surface with gauze. If a pan is used, oppression is required.
Fermentation lasts 3 days. Periodically remove the foam, rinse the gauze, and release gases. Towards the end of souring, foaming will decrease.
On the 4th day, we take the workpiece out into the cold and keep it for another 4 days.
Before use, homemade snacks can be placed in small jars.

Now you know how to make crispy, pleasantly sour sauerkraut.

Original pickling recipes

Previously, housewives had to look for recipes for winter salads in every possible way. Valuable information was copied from magazines, learned from colleagues, neighbors, and acquaintances. Not all owners of exclusive information were willing to share secrets. Today it is not at all necessary to ask someone how to make sauerkraut at home. Type a question into a search engine and get a detailed description of the method.

Pickling in brine

If you don’t know how to make juicy sauerkraut at home without the risk of mucus formation, try the brine technology. From 2 kg of white cabbage, with the addition of 200 g of carrots, 50 g of salt, the same amount of sugar, as well as 1.5 liters of water, the output will be 3 liters of sweet and sour product. It is prepared like this:

1. Fill jars with chopped and mixed vegetables. Spices are placed on top - a few peppercorns, bay leaves.

2. The contents are filled with warm boiled brine.

3. Souring at home lasts 3 days. The mass is pierced to the bottom from time to time.

4. The fermented salad is cooled on the 4th day.

Important: Do not pour hot solution into the prepared composition. Lactic acid bacteria will die and the product will become moldy.

Recipe using honey

The method is interesting because it involves souring with sterilization. Many people don’t know how to make sauerkraut with honey, the recipe for which allows you to store the rolled-up cabbage all winter. But it’s not at all difficult. The ingredients are the same, except for honey.

Important: Use dark honey, it is more fragrant.

According to the condition, you will need 5 kg of white cabbage, a couple of medium carrots, 90 g of coarse salt, 75 ml of buckwheat honey, 5-6 bay leaves. Stages of preparing a honey-flavored product:

1. Using prepared forks, chop the root vegetables into a large bowl.

2. Add salt to the chopped vegetable mass and squeeze until juice appears.

3. Chop honey in 50-60 ml of warm boiled water.

4. Enrich the ground components with honey solution.

5. Place one bay leaf at the bottom of the prepared liter jars.

6. Fill the containers with vegetables, leaving space on top for juice. If there is excessive juice secretion, drain off some of the liquid.

7. After 3 days of souring, the composition in the jars is sterilized for 20 minutes, then rolled up, turned over, and wrapped.

Spicy sauerkraut

Spicy lovers will enjoy this piquant and bright appetizer. Garlic and horseradish add vigor to the dish, and beets add a pink-burgundy color. From 4 kg of cabbage, 400 g of beets, 30 g of grated horseradish, 2 heads of garlic, 60 g of sugar, 80 g of salt, 1 liter of water yields up to 5-6 liters of an appetizing product. The cooking scenario is as follows:

1. Grate raw peeled beets as for Korean salad.

2. Chop the garlic with a knife or crush it in a garlic press.

3. Grate fresh horseradish.

4. Chop the head of cabbage into thin strips.

5. Mix all the ingredients in a basin, place in a vessel for souring, pressing firmly with your hand.

6. Pour the hot boiled mixture over the vegetables. If the width of the container allows, oppression is placed.

The fermentation lasts a week. All this time, gases are periodically removed. After absorbing the liquid, the delicacy is placed in smaller containers and cooled.

How to make crispy sauerkraut

Recipe for fermentation based on a three-liter jar

The salad turns out refreshing and crispy. It wears out quickly, but it is easy to repair it again. For a 5-liter bucket of chopped cabbage, grate a couple of medium carrots, add two handfuls of salt, one handful of sugar. Suitable spices include cumin and peppercorns.

Cooking steps:

1. Mix the chopped vegetable mass, lightly grind it, compact it tightly into a jar until juice appears.

2. Cover the neck with gauze, leave the product to ferment for 3-4 days, not forgetting to remove the gases.

3. After the brine has been absorbed, cool. After a couple of days, you can eat the crunchy snack.

Express cabbage

For those who don’t know how to quickly make sauerkraut in a jar, we offer another popular recipe. The method involves the use of 9 percent table vinegar. For a medium-sized fork you need 3 carrots, 4 cloves of garlic, half a glass of vegetable oil, 150 ml of vinegar, half a liter of water, 100 g of sugar, coarse salt to taste.

Cooking process:

1. Chop the vegetables.

2. Crush the garlic.

3. Place the crushed mass in a jar.

4. Prepare the brine and boil.

5. Pour the contents of the container, cover with a plate.

After three hours, you can try the aromatic cabbage. And in a day it will become even tastier.