Instant sauerkraut. Homemade sauerkraut

Sauerkraut– it’s 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 instant cooking 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 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 in 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 IR;
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 cans - 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 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.
Leave for two to three days warm place.

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;
V hot water dissolve salt and sugar;
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 make 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

This crispy sauerkraut recipe in a jar is very easy to prepare, and in 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 the 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: dissolve two tablespoons of salt and a spoonful of granulated sugar in a liter of hot water.
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. Apply a small amount of brine to the 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.

Sauerkraut - quick recipe for 24 hours:

To prepare sauerkraut a day in advance, you need to take ordinary pickling varieties of cabbage, the same as for classic pickling, i.e. tight, dense, late ripening varieties. Wash a forkful of cabbage, remove everything ugly and unnecessary from it, cut it into sectors, and then chop them, putting the strips in a large saucepan.

For carrots, take a grater with large holes and grate it, first removing the top peel. Add to the cabbage, since now you have to mix everything together.

Mix the cabbage straws and carrots with each other. During the process, you need to crush the vegetables with your hands so that the cabbage softens and is not too hard in the salad. Pour some cumin grains into the softened vegetables (if you like the combination of cumin and sauerkraut, otherwise you can omit the spice or replace it with sweet peas, bay leaves, etc.).

When the cabbage has warmed up well, place it in a suitable container, for example, a 3-liter glass jar. If you don’t have a jar that fits in the refrigerator, you can use a food container; fortunately, there is now a very large selection of them in retail outlets. We would like to emphasize this process: during the laying process, the cabbage and carrots must be placed in a container very tightly, tamped with your hand or with a potato masher, so that the cabbage lies compactly and there is enough prepared marinade for it to pour on top.

After the cabbage is placed in a container, we prepare the marinade, which will ensure the “quick ripening” process and the entire taste result. To do this, dissolve salt and sugar in a liter of boiled water, heat the water, dissolving crystals of bulk products, and after cooling the sugar-salt solution, pour in vinegar.

Pour the prepared liquid into the container with cabbage and carrots, making sure that there is no accumulation of air or bubbles in any place in the container or jar. You can take an ordinary spoon and make deep “punctures” to the bottom of the container, releasing excess bubbles to the top. Cover the container with cabbage with a lid and place it in the refrigerator for the indicated 24 hours.

After a day, you can prepare a cabbage salad with a real pickled taste - squeeze a little and remove the required portion of cabbage from the marinade, season with fragrant oil, add salad or regular green onions to taste, sprinkle the existing greens on top.

Sauerkraut a day in advance – crispy, appetizing, and most importantly – quick and ready!

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

Which recipe should I choose?

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

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

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

Classic recipe in brine

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

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

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

Traditional option

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

Ingredients:

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

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

Sauerkraut with sugar and salt

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

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

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

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

Cabbage with honey

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

To prepare, take:

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

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

Spicy cabbage with honey

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

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

Country-style sauerkraut

Delicious sauerkraut is obtained using an old village recipe.

Ingredients:

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

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

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

Express recipe

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

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

Ingredients:

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

To prepare the marinade:

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

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

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

Cabbage with beets: ingredients

Bright and tasty sauerkraut with beets claims to be a table decoration. Amazing quick recipe will help busy housewives cook good snack, spending a minimum amount of time.

Ingredients:

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

For brine (based on three liters of water):

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

Recipe for sauerkraut with beets

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

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

Cooking secrets

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

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

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

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

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

How much salt should you put in?

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

Instead of an afterword

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

In winter, when all the fresh vegetables have already become or are not very best quality or very expensive, the question arises: what to use as a salad for dinner or lunch? An excellent option would be instant sauerkraut. This treat is liked by men and women; it contains many useful elements; it is recommended to eat it in winter.

How to quickly ferment cabbage

It usually takes several weeks to prepare the snack. It should stand and let out the juice, but there are options for how to sauerkraut in a quick way. You should start with the selection of products; you will have several types of main components to choose from. If this is not your first time making sourdough, then choose the variety that you like based on your personal preferences. The most popular option is the regular one. white cabbage.

This variety has a low cost, is always available on the shelves and is easy to prepare. You can choose the right specimens by following criteria:

When squeezed in your hands, the head of cabbage should be dense and strong.
There should be no visible damage to the vegetable, cracks or chips.
The leaves of the vegetable must be fresh, do not take wilted ones.
To reduce waste, take large specimens.

Sauerkraut in instant brine

Cooking time: 40-50 min (+ 3 days)

Number of servings: 8-12.

Purpose: snack.

Cuisine: Russian.

Instant sauerkraut in brine is one of the most simple options preparing this snack. You will need strong, elastic heads of cabbage to give the salad an appetizing crunch. The ingredients will also include products for preparing brine for a 3-liter jar. Below is step by step recipe with a photo of how to quickly prepare sauerkraut.

Ingredients:

bay leaf – 4 pcs.;
white cabbage – 2 kg;
allspice – 6 peas;
carrots – 3 pcs.;
salt – 2 tbsp. l.;
water – 1.5 l;
sugar – 2 tbsp. l.

Cooking method:

Start by preparing the brine. Dissolve salt and sugar in hot water, mix thoroughly until they are completely dissolved.
Separate the damaged, rough leaves from the head of cabbage and finely chop the cabbage.
Grate the carrots using a coarse grater and mix it with the cabbage.
Transfer them to a jar, interspersed with bay leaves and pots of pepper.
Pour in the brine so that it completely covers the ingredients, cover with gauze. The brine will overflow, so place a plate under the dish. Over the next 3 days, periodically knead the starter with a spoon and return the leaked brine back.
In 2-3 days the treat will be ready. Can be used for making pies, sour cabbage soup or simply as a snack on the table.

Per day

Number of servings: 7-9.

Calorie content of the dish: 2 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

You could say that this is classic version quick preparation of this snack. Delicious sauerkraut with vinegar will be ready in 24 hours; it can be placed on the holiday table or during dinner. The type of cabbage is not particularly important, but the recipe describes a white cabbage variety. The “classic” marinade for sourdough is used. Below is a way to ferment cabbage in a day.

Ingredients:

sugar – 1 tbsp. l.;
spices;
bay leaf;
salt – 2 tbsp. l.;
vinegar - 8 tbsp. l.;
cabbage – 2 kg;
carrots – 800 g;
water – 1 l.

Cooking method:

Wash the head of cabbage well, remove the top leaves. Cut the fork in half, then chop it into thin strips.
Peel the top layer of carrots and grate them on a coarse grater.
Mix both components, add spices.
Place all ingredients in a glass jar and squeeze well.
Prepare the marinade: boil water, add sugar, salt, table vinegar. Turn off the liquid after boiling and let cool a little.
Pour marinade into a jar.
Close the lid and leave for a day.

In 2 hours

Cooking time: 40 min (+2 hours)

Number of servings: 8-10.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This is the fastest cabbage starter you can think of. Suitable if you have nothing to put on the table as a snack and need to come up with something urgently. Instant sauerkraut according to this recipe is prepared together with vinegar essence and marinade. At first the cabbage will be hard, the taste will not be so rich, but if you let it stand for 5-6 hours, this situation will change. Below is a recipe for how to cook sauerkraut in 2 hours.

Ingredients:

carrots – 2 pcs.;
cabbage – 2 pcs.;
vinegar – 70 ml;
water;
granulated sugar– 1 tbsp.;
sunflower oil – 120 ml;
salt – 2 tbsp. l.

Cooking method:

Clean the head of cabbage from bad, spoiled leaves. Shred it at 1, if it turns out too thin, then set the shredder to 2.
Wash, peel and grate the carrots on a medium grater.
Prepare the marinade: boil a liter of water, add salt and sugar one by one, mix well. Then add vinegar and oil.
Let it boil for 7 minutes, you can taste and add the missing ingredients to taste.
Mix the carrots and cabbage, place in a wide saucepan, pour in the warm marinade and cover with a lid.
After 2 hours you can serve the treat. If desired, you can store it in the refrigerator.

Recipe in a jar

Preparation time: 50 min (+3 days).

Number of servings: 18-20.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

There are many options for preparing this dish, but this recipe for instant sauerkraut in a jar is even better because you don’t need to chop the cabbage. You can ferment the product directly in large pieces, you will get a spicy and spicy snack to the table. Before putting everything in a jar, you should support the vegetables in an enamel container under pressure (weight). Below are instructions on how to cook cabbage in pieces.

Ingredients:

carrots – 500 g;
salt – 400 g;
garlic – 4 cloves;
cumin – 2 tsp;
water – 9 l;
cabbage – 10 kg;
capsicum – 2 pcs.;
sugar – 800 g.

Cooking method:

Remove the top leaves and cut out the stalk.
Cut the vegetable into large pieces and place in an enamel bowl.
Mix salt and water and pour over cabbage.
Place the oppression on top for 4 days at room temperature.
Chop garlic, hot pepper, grate carrots, mix with cabbage. Add cumin and place the snack in jars.
Strain the brine remaining in the bowl, bring to a boil, add sugar and pour into jars.
Next, you need to ferment the treat at home for another 3 days, sometimes letting gases in from the jar using a wooden skewer.

With beets

Cooking time: 30-40 minutes (+2 days).

Number of servings: 8-12.

Calorie content of the dish: 22 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This is one of the cooking options for this dish. Sour cabbage with beets acquires an unusual and attractive taste appearance. On festive table The bright pink appetizer attracts the attention of all guests. Regardless of the variety, you will receive a crispy, tasty treat; sometimes it acts as a preparation for vinaigrette. This quick way to prepare this dish will help preserve all the vitamins and useful substances in products.

Ingredients:

water – 1.5 l;
beets – 300 g;
cabbage – 1.5 kg;
salt – 2 tbsp. l.;
garlic – 1 clove;
carrots – 300 g;
black peppercorns – 5 pcs.;
bay leaf – 2 pcs.;
sugar – 1.5 tbsp. l.

Cooking method:

Cut the head of cabbage into 4 pieces, each of them into approximately equal squares.
Grate the beets and the carrots themselves through a Korean carrot grater and mix them.
Crush the garlic with a knife and place immediately on the bottom of a 3-liter jar.
Layer cabbage, a mixture of carrots and beets.
Bring water to a boil in a saucepan, add black pepper and salt.
Place the bay leaves in the brine, boil lightly, and cool the contents to 80 degrees.
Pour the brine into a jar and leave it for 2 days at room temperature.

Without vinegar

Cooking time: 40-50 minutes (+2 days).

Number of servings: 7-9.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This method of fermenting this recipe is designed for quick preparation and equally quick eating, because the appetizer cannot be stored for a long time. The treat turns out to be very tasty, but it still differs from the barrel version; it can be described as “lightly fermented.” Instant salted cabbage without vinegar turns out crispy, appetizing and, most importantly, without vinegar at all.

Ingredients:

salt – 60 g;
water – 1 l;
sugar - 50 g;
cabbage – 1 pc.;
carrots – 2 pcs.

Cooking method:

Chop the fork into strips, peel the carrots and grate on a coarse grater.
Then you need to cook the marinade: pour water into a saucepan, put on fire, add salt and spices. When everything is dissolved in water, the brine is ready, leave it on the stove to cool until room temperature.
Pack the chopped vegetables tightly into a jar and pour warm marinade on top.
Do not cover the dish with a lid, leave it warm for 2 days. Poke the contents periodically with a knife to release air bubbles.
After 2 days, pour the brine into the pan, pour sugar into it, stir so that the sweetness dissolves, and pour it back into the jar.
After this, the treat should sit for at least 10 hours, then you can close the lid and put it in the refrigerator or on the table immediately.

Video

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!

Quick navigation through the article:

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 one is classic fermented recipe reacts affably 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 special hand knife for shredding (or manual shredding). 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 at the same time. 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 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 spread the cutting, 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 prepare, but also looks very impressive. How useful it will be during the holidays! If you've been overdoing it on alcohol, a tasty pickle drink 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 1 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 a delicious fermentation result 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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