Quick sauerkraut recipe 2 3 hours. Instant sauerkraut

But despite this, I want to come back again and put together another selection for you. We will talk about options for fermenting this crispy vegetable. Believe me, there are a lot of them. We will analyze the most popular and in demand among housewives.

In general, sauerkraut is valued for its composition. One head of cabbage contains so many vitamins that you simply can’t count them. This is how the sourdough method occurs without additional processing. This means that all the beneficial properties will be preserved even during its preparation. That is why such a snack should be present on all tables. Especially in the winter season.

Another plus of this wonderful dish. That despite the fact that it can be consumed fresh. You can make amazing soups from it, such as borscht and cabbage soup. Or perhaps you decide to stew it with fresh minced meat, and it will turn out just as good. Or bake a fresh pie for lunch. There are a lot of options for using it, the choice is yours.

Do you know how the fermentation process occurs? Everything is simple, no additives or all kinds of chemicals. It's all about natural fermentation. During which acid is released. This also contributes to long-term storage. It also suppresses the growth and appearance of pathogenic bacteria, by the way, these include E. coli.

Instant sauerkraut

Let's start with the most classic recipe. Cooking with it is quite easy and simple. The main thing is to stock up on the necessary products and you can get down to business. By the way, it is preferable to use heads of white vegetables of mid-season and late varieties. The cabbage should be firm and large to the touch, at least 3 kg.

We will need:

white cabbage - 1.8 kg.
fresh carrots - 200-250 gr.
table salt - 2 tablespoons (without a slide)
black peppercorns - 8 pcs.
bay leaf - 2-3 leaves optional

It is prohibited to use iodized salt to ferment cabbage. In the store we pay attention only to the cookware.

Preparation:

1. First of all, let's process the vegetables. We pick a head of cabbage from the garden and remove the top leaves. Then rinse under running water.

2. Peel the carrots. And rinse thoroughly. To make sauerkraut, I recommend using a larger vegetable. To make the grating process easier.

3. With two important ingredients prepared, it’s time to start chopping. See here the cutting method can be completely different. Starting from manual shredding and ending with passing vegetables through a food processor.

We choose the most popular method and use a regular grater. For a beautiful shape of carrots and cabbage, it is preferable to use a Korean grater. I think you understand what I'm talking about.

4. Now mix the cabbage and carrots in one bowl. It is advisable to choose a container for mixing that is large enough.

Season the chopped vegetables with seasonings: salt, peppercorns and bay leaf. To obtain sourness, you can add a small amount of cranberries to the composition. I would even say one handful will be enough. Mix everything thoroughly, lightly rubbing the products in your hands.

Initially, calculate that per 1 kg. For cabbage and carrots, you need to take 1 level tablespoon of salt.

5. Now place the prepared cabbage salad tightly in the pan. A little physical strength is required here. To press the vegetable mass as hard as possible.

Place a clean plate on top of the laid ingredients. And we put something heavy. It can be any bottle of water, but with significant weight. To understand whether you did everything correctly, pay attention to the fact that juice should stand out on the surface.

The amount of juice will increase every day. On the second day, bubbles should form.

During fermentation, it will be necessary to remove the press 1-2 times a day. Then take a large wooden rolling pin and pierce the entire vegetable mass in several places. This way we get rid of excess air that forms in the form of bubbles on the surface.

Cabbage should ferment at room temperature 18-23 degrees. It is under such conditions that the fermentation process, which is so necessary, occurs.

The fermentation time may vary, but on average it is three days. After this time, taste the cabbage preparation. If you are pleased with the result, you can safely put the cabbage in the refrigerator. I advise you to first place it in jars, also pressing it tightly to the bottom.

If the cabbage has not yet fermented, extend the soaking time for another day.

And be sure to remember that by putting the product in the refrigerator, you will thereby stop the fermentation process.

The recipe we just talked about is very simple. I think you noticed this yourself, for the taste you get as a result. Bon appetit!

Cooking crispy cabbage in a 3-liter jar

To store sauerkraut in the house and cellar, most housewives use glass containers. And the most popular of them are three-liter jars. The process of such fermentation itself is very quick to prepare. We will mix the vegetables in a basin, but we will place them in glass dishes.

Vitamin food prepared according to this recipe turns out crispy and juicy. Which is quite important for this type of workpiece.

We will need:

peeled cabbage (without stalk) - 2 kg.
carrots - 2-3 pcs.
salt - 2 tablespoons
granulated sugar - 0.5 cups

Preparation:

1. In this recipe we will start with carrots. It is better to use larger varieties. Rinse the vegetable under cold running water. Peel off the skin. I usually do it over the sink, so as not to spread the dirt.

Then we grate the peeled fruits on a Korean grater. An up and down motion to maintain a nice cut.

2. Remove the top leaves from the cabbage. Cut into two equal parts and remove the stalk.

Slicing a white vegetable will be similar to carrots. But for such a process it is better to use a special knife in the form of a hatchet. Look below it is visible in the picture.

3. Place the chopped vegetables together in one bowl. Season with salt and mix thoroughly. The mixing process should take you at least ten minutes. When stirring, apply gentle pressure to the vegetables, but do not overdo it.

We keep the mixed vegetables on the table, literally 5-7 minutes will be enough. You can already see the juice released at the bottom of the dish.

Place the seasoned cabbage into jars. By pressing it very tightly, you can use a masher.

Carefully pierce the jar of cabbage with a small rolling pin. But it is necessary that it be long and able to reach the very bottom. This way we will free our mass from excess air. Next, pour in cold boiled water, it is necessary that it covers the entire white vegetable.

Cover the top with gauze folded in half and leave at room temperature for 3 days.

To allow juice to drain from the jar, be sure to place some kind of tray or deep bowl under it.

To rid the cabbage of excess bitterness, you will need to pierce the contents of the jar with a wooden stick at least 2 times a day.

On the 4th day, pour the resulting juice into a cup. Add half a glass of granulated sugar to it and mix well. Then pour it back into the jar with cabbage. Close with a nylon lid.

It is preferable to store such a miracle product in a cool place.

You can use it for almost everything, from fresh salads to main hot dishes.

Amazing recipe for sauerkraut in brine

Sourdough methods can be completely different. We will look at several options today. In one of them we will prepare sauerkraut in brine. It will take a little longer to prepare. The most important thing is what you get as a result. I assure you that everyone will be satisfied.

Another advantage of brine is that cabbage ferments in it much faster. This is me compared to my own juice.

We will need:

cabbage - 2.5 kg.
carrots - 3 pcs.
garlic - 3-4 cloves
granulated sugar - 1 cup
salt - 2 tablespoons (without slide)
sunflower oil - 1 cup
vinegar 9% - 1 glass
water - 1 l.
bay leaf - 2-3 pcs.
black peppercorns - 6-8 pcs.

Preparation:

1. We peel the cabbage from the top leaves and stalks. Then cut into strips or put through a food processor. We do the same with carrots.

Then mix two chopped vegetables. It is advisable to do this in a large container, or use a regular table. The main thing is to make sure that nothing interferes with you in advance.

We also add peeled garlic cloves here. In order not to waste time, you can simply pass it through the press. We mix everything carefully, but don’t crumple it, but just lift it up into the air and release it. Don't forget to season the vegetable mixture with bay leaf and black pepper.

2. Let's start preparing the brine. Pour the required amount of water into a small saucepan and place on fire. Add salt and granulated sugar here. Boil the liquid mass until the bulk ingredients are completely dissolved.

Then add vegetable oil and bring everything to a boil.

3. Add the finished brine with food vinegar and pour over our chopped vegetables.

Cover the top with a clean plate of suitable diameter. Our task is to take one so that it fits tightly to the vegetable mass. And then we put something heavy on top of the glassware. In our case, this is a heavy water bottle.

Leave in this state for 5-6 hours. After this time, the cabbage can be served without any dressing. Since the brine contains vegetable oil, it is initially considered a dressing.

Very tasty cabbage for the winter without brine

A particularly tasty winter dish is prepared in its own juice. This option is no less tasty than the previous one. This is an amateurish thing. I’m more than sure that there will be a person for each option. Some people prefer to ferment cabbage in brine, while others do not want to perform additional manipulations.

I bring to your attention a wonderful video with step-by-step cooking instructions. Where each step will be described in detail. And cabbage fermented according to this recipe turns out extremely tasty and crispy.

Mmm, it turned out quite appetizing, and most importantly delicious. And everything is told in such detail. Many thanks to the author of the video, and we continue our selection of sauerkraut.

Sauerkraut with beets Caucasian style

The recipe I’m going to tell you about now is simply amazing. You probably know yourself that Caucasians are people who love something spicy. That is why our preparation will include hot pepper. And to get a more interesting taste we will add beets. It will color our cabbage red and give it a wonderful aroma.

We will need:

Calculation for a 2 liter jar

cabbage - 1-1.2 kg.
fresh beets (peeled) -200 gr.
garlic - 2 heads
hot pepper - 1 pod

water - 1 liter
pickling salt - 2 tablespoons

Preparation:

1. Divide the peeled head of cabbage into two equal parts, remove the stalk from both sides. Then cut the cabbage into small cubes.

2. Peel the beets. We cut into plates, but not very thick. On average, the thickness of one is 3-5 mm.

3. Wash the hot pepper and cut it into small pieces.

4. Now we begin the process of putting all the products into the jar. To do this, take a glass container with a volume of 2 liters. Place beets, sliced garlic and hot pepper on the bottom. Next add shredded cabbage. This way we fill the entire jar.

Let's start preparing the brine. Pour the required amount of salt into cold boiled water. Mix everything thoroughly until the bulk ingredient is completely dissolved.

5. Fill the jar with vegetables with the prepared brine.

We put a heavy press on top, making it from scrap materials.

Place a tray or deep dish under the glass container. So that if juice leaks, it does not flow onto the table. We keep the cabbage in this state for 6 days.

After the time has passed, remove the press. Cover the jar with a lid and put it in the refrigerator.

This sauerkraut with beets goes well with potatoes cooked in any form.

Proven recipe for sauerkraut in a barrel

Before you start fermenting in a barrel, you need to prepare it. To do this, wash the wooden barrel with water and baking soda. Then rinse and leave for a week without any action. It is possible that during washing there will be leaks in some places, do not worry, as a result of washing the container will swell and no cracks will remain.

We will need:

cabbage - 10 kg.
carrots - 1 kg.
salt - 250 gr.
sugar - 50 gr.
black peppercorns - 15 gr.
rye bread - 50 gr.

Preparation:

1. First of all, we need to prepare our vegetables. We peel the cabbage from the top leaves and remove the stalk. Then we put it through a combine. You can use manual cutting using a special knife.

2. We do the same with carrots, passing them through a suitable nozzle. As a result, we should get a thin straw.

3. Now mix the two prepared vegetables. We will do this in several stages. Since we have quite a large number of products for sourdough. This mixture should be mixed as best as possible.

Let's start by taking a larger basin. Pour some cabbage and carrots into it. Season everything with salt, pepper and sugar, be sure to taste it. And we begin to mix everything thoroughly, making sure to rub all the vegetable mass together.

We do the same with all the chopped ingredients.

4. Now take the prepared barrel. Place black rye bread on the bottom, preferably stale. Place cabbage leaves on top and only then add the mixed vegetable mixture. We will also do this in small batches in several batches. They poured some of it in and tamped it down well. So that juice forms on the surface. We do this with the rest of the products.

Then we cover the barrel with gauze folded in half and place it under pressure.

Leave to soak for two days at room temperature. The next day after fermentation, remove the pressure from the cabbage and pierce it with something long. In this way we expel the excess carbon dioxide formed. Then we put it under pressure again and continue to withstand. This procedure must be done once a day.

After two days, we take the cabbage outside at an average temperature of +8 degrees. We remove the pressure again and pierce the mass in several places. Leave to age for another 3 days, but in a cool place.

The readiness of cabbage can be determined by taste and external appearance. There will no longer be excess juice on its surface. We put the pickled white vegetable in the cellar and store it there until spring.

This is the kind of cabbage cooked with the addition of rye bread that turns out appetizing, crispy and very aromatic. Enjoy your meal!

These are the interesting and crispy recipes we have discussed today. Believe me, everyone is good-looking. Your only choice is to get down to business. I believe you will definitely succeed.

Save the article in your notes so you don't lose track of it. And be sure to share with your family. Let them treat themselves to sauerkraut too.

See you again, friends!

Warm greetings, dear readers! Everyone is familiar with the autumn time, when jars and pans with brine begin to reign in the kitchen, and all this in order to complete the mystery of preparing sauerkraut, which must first sit overnight (or even a day) and only then will it be ready to go to your table . Today I will tell you an easy step-by-step recipe for instant sauerkraut in brine, which will allow you to serve cabbage on the table this evening (looking ahead, I will say that the secret lies in the marinade - with vinegar and... what? That's right, oil).

Ingredients:

Cabbage (regular or white) – 1.5 – 2 kg
Carrots – 2 pcs.
Garlic – 6 cloves
Salt, sugar - 2 and 3 tbsp. spoons accordingly
Water – 1 l
Allspice – 2 pcs.
Bay leaf – 3 pcs.
Vegetable oil – 150 g.
Vinegar – 150 g.

Time: 120 minutes

Preparation:

Firstly, washed cabbage cannot be grated or crushed, only cut into strips, peeled carrots are grated on a coarse grater (or Korean), garlic is in a garlic press.

Secondly, the brine. Add spices, salt, a little vegetable matter to the water and put it on the fire, bringing it to a full boil; as soon as the marinade begins to boil, add vinegar and stir. Always taste it, as you may find that it is not salty enough or you may want to add a little more pepper or spices.

This cabbage can easily compete with traditional Korean salads and will not mind at all if you want to add a little Arabic charm to it with the help of ground coriander and red pepper. What if?..

Yes, the above recipe is beyond praise and helps brighten up any day if you suddenly want juicy and crispy cabbage. You can also cook it without oil and vinegar, this will not affect its taste at all, but the cooking time will increase from two hours to a couple of days - as a result, we will have classic sauerkraut.

You can also add honey to this brine without vinegar, which will add spice and sweetness to the cabbage.

Seoul recipe

Korean cabbage is so spicy and hot – it’s impossible not to fall in love with it the first time. In itself, it is very easy to prepare and does not require much effort and time, which is undoubtedly its advantage, just like the bright burgundy pieces obtained after cooking. And, of course, let’s not forget about the high content of vitamin C, which makes our snack not only tasty, but also healthy.

Time: 2-2.5 hours

Portions: 4 guests

So, for this you should get from the store:

A head of cabbage weighing approximately 2 kg
Beetroot – 1 piece
Garlic – 5 cloves
Sugar – 3 tbsp. spoons
Coarse table salt – 3 tbsp. spoons
Pepper (black) – 10 peas
Bay leaf
Vinegar 9% - half a glass

50% of delicious pickled cabbage with beets comes from a properly prepared marinade. We fill the pan with water and put it on medium heat. As soon as the water begins to boil, add sugar, salt, bay leaf and pepper, cook for about fifteen minutes, stirring. Add vinegar only after removing the marinade from the heat.

We cut the cabbage into large pieces, not forgetting to remove thick veins (as well as bruised or rotten places, if any).
We chop the beets almost into strips, although I, for example, prefer to simply chop them on a Korean grater - it’s faster and more convenient.
We peel the garlic and cut it into several parts (the result is thin semicircular pieces).
We put all of the above in a three-liter jar, stirring and shaking.
Pour in the marinade so that all the vegetables “drown” in it and close with a lid.

There is not much difference between pouring hot or chilled marinade over the cabbage, the only difference is that if the hot marinade gets on the glass, the jar will immediately burst in your hands. To prevent this, use a special muzzle or a large spoon.

Let it brew and you're done!

Ways to prepare sauerkraut with apples

Ahoj, regular readers and guests! Today I want to continue our conversation about sauerkraut and pickled cabbage and especially for this I have prepared five very tasty recipes, according to which my grandmother has long prepared pickling for the winter. They are distinguished not only by the originality and unexpectedness of the ingredients, but also by their vitamins, which are even more abundant due to the combination with berries or fruits, such as sauerkraut with apples.

Honey

Indeed, who among us does not associate honey with winter? Dark, cold evenings with a cup of tea, at the bottom of which lies a spoonful of honey, which has retained those beautiful sunny days of May when it was collected. And the taste immediately changes, it becomes sweet and spicy, and it’s as if you look back into summer for a second...

That’s why this recipe is first on my “winter” list.

Fresh cabbage (white)
Carrots – 1 pc.
Garlic – 2 cloves
Apple – 1 pc.
Mustard seeds – 1 teaspoon
Bay leaf – 3
Dill
Black pepper
Honey (preferably candied) – 2 tsp. spoons
Salt to taste
Vinegar – 2 tbsp. spoons

Marinade.

I always start with it, since almost 70 percent of the taste depends on this stage of work; a good marinade can even save cabbage or carrots with flaws. Pour water into a saucepan, add two teaspoons of honey, salt, and peppercorns. Place on the stove and cook over moderate heat, stirring occasionally. Keep it on the fire until it boils completely.

Cabbage.

Be sure to wash it, cut off the top leaves and chop in half. We inspect the inside for any damage, rot or other troubles (every one must be removed!). I always cut the cabbage into thin, thin strips as much as possible; slices that are too long can be cut in half, or, on the contrary, left.

Garlic and apple.

Peeled garlic does not need to be finely chopped, just chop it into several pieces. Remove the skin from the apple and cut around the core with the seeds. The resulting pieces can be left as they are, but I prefer to cut them a little more.

Carrot.

We rinse in cold water, clean (I use a dishwashing sponge, hard side) and then grate. It is best, of course, to use Korean, but if you don’t have it, you can easily chop it yourself with thin “sticks.”

Jar.

We put everything we got into a three-liter jar, along with the bay leaf, dill and mustard seeds. Pack tightly. Pour the cooled marinade completely, so that all the vegetables are in it, cover with a lid and leave on the balcony. The future snack should sit for about a day, become darker and tastier from the honey.

This simple recipe in a jar is suitable for any apartment, as it ultimately does not take up too much space.

Apple orchard.

Apples are something that is always associated with the end of spring and summer. As soon as they appear ripe, rosy, shiny with juiciness and freshness, you just look at them and already think about how cool it would be to bite off at least a little bit.

And cabbage with apples? I don’t know a single recipe that would give it such a bright summer taste, such juiciness and ennoble the vinegary sourness.

Carrots – 400 g
Bay leaf
Sugar
Apples – 4 pcs.
White cabbage – 1 medium head
Peppercorns, black allspice - to taste

Preparation:

Wash the cabbage, remove the “outer leaves” and all imperfections (if any), chop into strips.
Wash the carrots and grate them on a Korean grater.
Mix them with cabbage in a bowl, add sugar, bay leaves and squeeze well so that the vegetables release their juice. A little peppercorn for last
Cut the peeled apples with the seeds removed into equal slices.
We put everything into the jar gradually, in layers. Cabbage-carrot layer, apple layer. We alternate like this until the very end. Fill with hot water and cover with a lid.
We leave the snack for three days, after placing the jar on a tray or in a bowl (water will leak during fermentation). Once a day we pierce it with a toothpick to allow the fermentation products to come out.

Autumn.

I love this method for its sophistication and special taste, which I call “autumn”. If cabbage with apples or honey is always a memory of summer, then with cranberries - October, early November. Golden leaves, rain, gray sky... This wonderful, unique romance.

Cabbage – 1 tbsp.
Apples – 3 pcs.
Cranberries – 300 g.
Carrots – 2 pcs.

Preparation:

Prepared in an enamel bowl under pressure. All ingredients need to be washed, peeled and chopped. The bottom of the vessel is lined with leaves, a “mix” of apples, cabbage and carrots cut into strips on top of them, sprinkled with cranberries on top. Cover with more cabbage leaves and place under pressure for 24 hours.

French

This cabbage differs from cranberry only in that we must replace the autumn berries with raisins. In general, the cooking principle is absolutely the same, but the result is completely different.

Antique

The peculiarity of this method is that the starter is placed in a barrel. Having prepared everything you need, chopping cabbage, carrots and other vegetables, you need to scald the tree with boiling water a couple of times and only after that lay out the cabbage. A “lid” is placed on top of it, and pressure is applied to it. The barrel should stand at a temperature no higher than 0 C. The fermentation time is 2 weeks.

Good afternoon. Today we’ll talk about a very healthy dish that has come to us from time immemorial - sauerkraut. And we will, of course, ferment it at home.

During the process of fermentation (fermentation), the sugar present in the leaves of this vegetable is converted into lactic acid. And here are the unique properties this dish acquires: fermented lactic bacteria, entering the intestines along with cabbage, improve its functioning, suppress harmful microflora and eliminate dysbacteriosis.

Kvashenina has a positive effect on the immune system, lowers blood cholesterol levels, and improves skin condition. It can be used to prepare salads, and also as a filling for dumplings or pies. Or you can stew it with meat or mushrooms. But, unfortunately, all beneficial bacteria will die during heat treatment.

The liquid that is released during the ripening process is very useful. Never throw it away; eat cabbage along with juice.

It is important to distinguish pickled vegetables from pickled ones. The pickled ones have a marinade with vinegar, and the cabbage will be whiter in color and crispier, but it does not contain probiotic bacteria and so many beneficial properties.

We present to your attention an ancient method of preparing delicious sauerkraut with Antonovka apples. Why this particular variety? These are very fragrant, dense and sour fruits, which will not only add a special taste and smell to the dish, but will also become an appetizing addition to it.

cabbage – 2 kg.
carrots – 2 pcs. (average)
Antonovka apples – 2 kg.
salt – 2 tbsp. level spoons (not iodized)
citric acid - to taste

1. Wash the apples, remove the core, cut into slices and add water with citric acid (the water should be slightly sour).

2. Shred the cabbage with a shredder.

3. Mix cabbage with carrots and salt, squeeze thoroughly with your hands until the juice releases.

4. Fill a three-liter jar with layers of cabbage and apples one by one (it’s very convenient to do this through a funnel), while compacting everything tightly using a masher or other available means.

5. In a jar filled until the neck narrows, I place a nylon lid for cold foods upside down as a pressure. She does not allow the cabbage to rise up by pressing it.

6. Place the jar in a deep bowl and leave for 3 days at room temperature, while you need to pierce the contents with a wooden stick every day (otherwise the dish will taste bitter). Sour cabbage should be stored under a tightly closed nylon lid in the refrigerator or a dark, cool place, such as a cellar. Bon appetit!

Instant sauerkraut recipe for a 3 liter jar

If you want to prepare healthy sauerkraut without sugar and vinegar in a three-liter jar, use this simple, traditional recipe.

To make the dish crispy and tasty, choose late varieties of this vegetable.

To prepare we will need:

cabbage – 2-2.5 kg.
carrots – 1 pc. (large)
salt – 2 tbsp. spoons without a slide
bay leaf – 2 pcs.
allspice – 3-4 pcs.

1. Chop the cabbage using a shredder, grate the carrots on a coarse grater.

2. Mix the vegetables, pressing them a little with your hands, and add salt.

Mashing the cabbage is necessary so that it releases juice and the ripening process occurs faster.

3. Transfer the cabbage to a three-liter jar and place in a deep bowl.

4. Leave the jar in a warm place for 3 days, piercing the contents every day with a wooden stick to release the gas that accumulates during the ripening process.

After 3 days, place the finished sauerkraut in the refrigerator or other cool place. Eat it with the addition of vegetable oil. You can sprinkle with herbs, cumin seeds, add garlic or onions. Bon appetit!

The most delicious homemade sauerkraut - a very simple video recipe!

This recipe is really very simple! The cabbage will be crispy and tasty.

For preparation you need the following ingredients:

cabbage - 2 kg,
carrots - 1 piece,
salt - 2 tbsp. spoons,
sugar - 1 tbsp. spoon.

For the secrets of making crispy sauerkraut, watch the video in detail:

Bon appetit!

Quick crispy cabbage, recipe in 3 hours

I am often asked for a recipe for quick, crispy sauerkraut in 2-3 hours. So, the ripening process takes more than 3 hours. But for those in a hurry, I can suggest preparing it in 3-4 hours. Of course, it will taste even better when it sits in the refrigerator for 7 hours.

But keep in mind that this is not sauerkraut, but pickled cabbage, because it is prepared with the addition of vinegar. This product can be stored in the refrigerator for up to 2 weeks.

To prepare we will need:

cabbage – 1 kg.
carrots – 1 pc. (250 gr.)
salt – 1 tbsp. spoon
garlic - 3 teeth.
vegetable oil – 50 ml.
vinegar 9% – 50 ml.
honey - 2 tbsp. l.

1. Chop the cabbage, grate the carrots on a coarse grater, finely chop the garlic or squeeze through a press, mix everything, but do not mash the vegetables with your hands.

2. Pour salt into half a liter of water. When the water boils add vegetable oil. Turn off the heat, pour in vinegar and 2 tablespoons of honey (you can use 3-4 tablespoons of sugar instead of honey).

3. Pour hot brine over the cabbage, cover with a plate on top and press down so that the brine covers the vegetables. This design should stand at room temperature for 3 hours.

After three hours you can try our dish. Hide what remains from the first sample in the refrigerator and after 7 hours you will have a gorgeous, crispy, spicy snack.

Store cooked cabbage in the refrigerator.

Bon appetit!

Crispy and juicy sauerkraut made overnight

This interesting recipe will allow you to prepare traditional sauerkraut in just a day. There is one very unusual trick here with warm brine and sugar.

To prepare we will need:

cabbage – 2.5 kg.
salt – 1 tbsp. spoon
sugar – 1 tbsp. spoon
black, hot pepper – 3-4 pcs.
allspice – 3-4 pcs.

1. Wash and chop the cabbage in a way convenient for you. Fill the jar with it very tightly until the neck narrows, helping yourself, for example, with a “pusher”.

Depending on what container you have prepared, you can calculate how much cabbage needs to be cut: 2.5 kg will be required for a 3-liter jar. vegetable.

2. Boil a brine from 1 liter of water, sugar and salt. At the end, add bay leaf, allspice and black peppercorns. Cool the brine until it is slightly warm.

3. Pour warm brine over the cabbage. Place pepper and bay leaf on top. Place the jar in a deep bowl.

4. Leave the cabbage for 24 hours in a warm place. After 6 hours, pierce the contents of the jar in several places with a knife or wooden stick to release the accumulated gas.

Add grated carrots to the finished sauerkraut to taste, pour in vegetable oil, add onions. Bon appetit!

Instant crispy sauerkraut in brine

Another recipe for truly crispy sauerkraut. This time in brine. Try it and you will get a really tasty, moderately salty snack.

To prepare we will need:

cabbage – 2 kg.
carrots – 3 pcs.
water – 1 liter
rock salt – 2 tsp.
bay leaf – 2 pcs.
black, hot pepper – 3-4 pcs.
allspice – 3-4 pcs.

1. The ideal option for fermentation would be not a round variety of cabbage, but a flattened one, as in the photo below.

1. Grate the carrots on a fine grater, chop the cabbage and mix everything with salt.

In this recipe, we will not crush the vegetables with our hands so that the appetizer is truly crispy.

2. Place the chopped ingredients into a three-liter jar with bay leaf, allspice and black peppercorns. You can add red hot pepper, but that's if you like it spicy.

The vegetables in the jar do not need to be pressed down too hard, they do not need to be compacted, just pack them tightly.

For the marinade: dissolve rock salt in drinking water at room temperature.

3. Pour brine over the cabbage and pierce the vegetable mass with a fork so that the air comes out and the marinade completely fills the container. A three-liter bottle requires one and a half liters of water. If necessary, add a little more liquid; it should cover the vegetables completely.

4. Place the jar in a deep bowl and leave at room temperature for 3 days. Every day, morning and evening, pierce the mass with a fork so that gas comes out of it.

Quite a lot of brine will drain from the cabbage in three days. Don't worry, this is how it should be.

Store the finished snack in the refrigerator or in a cool, dark place.

You can add onions and vegetable oil to the salad. Bon appetit!

1. When preparing sauerkraut, it is better to use late or winter varieties of this vegetable. Choose slightly flattened heads of cabbage.

2. The method of shredding is not important, the main thing is that it is convenient for you.

3. When fermenting, you should use only rock salt. Iodized vegetables will become loose.

4. You need to choose a container for cooking so that the cabbage is packed tightly in it, and it is possible to put pressure on top.

5. If you don’t have juice on top of the jar when fermenting, be sure to add a little water. Vegetables should be covered with brine.

6. It is important to remember that every day you need to pierce the cabbage to release the gas that accumulates below in the dish. If this is not done, the snack will be bitter.

7. The vegetable is fermented at room temperature for about 3 days.

8. The finished product should be stored in the refrigerator or in a dark room at a temperature from 0 to +5 degrees.

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, and 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 at 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 have already missed. 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.

It's time to get out the cutting boards, shredders, and sharp kitchen knives. We need to prepare cabbage for future use, so that in winter cabbage dishes will diversify our table and delight our family.
Sauerkraut is an original Russian appetizer. And it can be used either as a completely independent dish or as a component of other delicious dishes. For example, fillings for pies and pies, salads or hot borscht. Unlike other pickles, cabbage, when fermented for a longer period of time, does not need to prepare brine, since cabbage is sauerkraut in its own juice with a certain amount a lot of salt. At the same time, quite a lot of juice is released, and the sugar contained in the cabbage promotes an absolutely natural fermentation reaction.

However, if you need quick-cooking sauerkraut, then the fermentation process can be accelerated. Using pre-prepared marinade: add sugar solution to the chopped cabbage. Cabbage fermented according to this recipe will be ready in just 2-3 days, and it will taste delicious and crispy.

Instant sauerkraut. Cabbage recipe for 2 days in a 3 liter jar

A very quick way to make sauerkraut. There is no need for a barrel, or oppression, or infusion of the product for a long time. The maximum time for fermenting cabbage according to this recipe is 2 days. But by and large, you can eat cabbage the next day.

Compound:
Water - 1 l
Table salt - 2 tbsp. l.
White cabbage – 2 kg
Carrots – 200 gr

Preparation:

Boil water, add salt, cool to room temperature. Salt/water ratio - 2 tbsp. l./ 1 liter.

Shred cabbage and carrots. For every kilogram of cabbage we take 100 grams of carrots. That is, for an average fork of cabbage - 2 carrots.

Once we have chopped it, we begin to put the cabbage in the jar. We lay it down and press it with a long masher, compact it. The more cabbage in the jar, the more you will have to crush and push it. It is advisable that there is no space between the layers.

When the jar is filled to the very neck, pour the brine solution, prepared in advance and cooled, into it.

Pour gradually, allowing air to escape from the cabbage mass in the jar.

We poured it and crushed the contents a little. You will see it bubble at the neck. This is fine.
In this form we put it somewhere in the kitchen. The room should be warm, but not hot. It is better to place some kind of bowl under the jar, because the cabbage will ferment and the juice may leak out over the edge.

Periodically, the cabbage must be pierced with something like a long knife or knitting needle so that fermentation products are removed from the cabbage throughout the entire volume of the jar. We also periodically knead the top, trying to push through the cabbage; this will also cause gases to escape.

Within a day, the cabbage will look as if it has been fermenting for three days already (if done using the usual method, with pressure). And after 2 days you can eat it as pickled, put it in jars and put it in the refrigerator.
A very quick way to ferment cabbage.
Pitfalls: do not overdo it with salt, otherwise the cabbage will not ferment, but will simply sour and spoil. Too little salt is also bad, the taste will not be the same. The best proportion is 2 heaped tablespoons per 1 liter of water.
Obvious advantages: no need to bother with tubs and oppressive stones, you can cook this cabbage as it runs out. They ate it and did it again. Bon appetit!

Instant sauerkraut in a jar per day

Most housewives choose this method of sourdough only for its speed and ease of preparation.
Compound:
White cabbage – 2 kg
Carrots – 2 pcs.
Coarse salt – 2 tbsp. l.
Bay leaf
Peppercorns
Water – 1 glass
Vegetable oil – 0.5 l
Vinegar – 250 gr
Sugar – 100 gr

Preparation:

Cut the cabbage and grate the carrots on a coarse grater. Mix them together and rub with salt - this procedure will release cabbage juice.

For the brine: dissolve sugar, spices, oil and vinegar in water. Boil the mixture.

Pour the resulting mixture over the cabbage and try to compress it and cover it with something heavy. A day later, delicious sauerkraut is ready. After the snack is ready, transfer it to a more convenient container – a jar, which you then put in the refrigerator for storage.

Eat for your health! Bon appetit!

On a note
Not only is there a lot of valuable and useful substances in sauerkraut, but also in its brine. For many abnormalities or diseases, doctors recommend using sauerkraut brine.

Instant sauerkraut. 3-day sauerkraut recipe

Compound:
Cabbage - 1 head
Carrots - 1 pc.
Water - 1 l
Salt - 1 tbsp. spoon
Sugar - 1 tbsp. spoon

How to cook three-day cabbage:

Chop or shred the cabbage.

Peel the carrots, wash them, grate them on a coarse grater.

Add carrots to cabbage.

Mash a little, mixing with coarsely grated carrots, without salt.

Place tightly in a three-liter jar.

Prepare the brine. To do this, boil water and add salt.

Add sugar. Mix.

Pour hot brine over cabbage. Cover the jar and place it in a bowl, as the brine will leak out during fermentation. Periodically pierce the cabbage with a pointed stick to remove gas.
After 3 days, the three-day cabbage will be ready. Store cabbage for three days in a cool place.

Bon appetit!

How to make instant sauerkraut with carrots and apples for the winter

Compound:
Cabbage (preferably white) – 2 kg
Carrots (preferably sweet varieties) – 200 g
Apples (any variety) – 200 gr
Salt – 2 tsp.
Sugar – 2 tbsp. l.

How to salt instant cabbage in a jar without vinegar:

First, we need to wash all the vegetables under running water.
Then, from the cabbage, we remove the top green leaves and cut the head of cabbage in half (a large head of cabbage into 4 parts). Now it needs to be chopped using a special shredder or a sharp knife into thin long strips of the same width.

Then, peel the carrots and grate them on a coarse grater.
Apples, too, need to be peeled, cored, and then cut into small slices. What size the components of the recipe should be can be clearly seen in the photo.
Now you need to mix the cabbage with salt and granulated sugar.

Next, we need to press the cabbage with our hands, in the manner of kneading dough, until the cabbage juice is released.
Then, mix grated carrots and apple slices with grated cabbage. And we transfer our preparation into a jar for fermentation.

Please note that the cabbage should not completely fill the dish. This is necessary so that during fermentation the resulting juice does not spill out of the jar.
Leave the cabbage to ferment in a warm place for 48 hours. When the cabbage has fermented, it will need to be put in a cold place.

It is better to serve this delicious, crispy instant cabbage with finely chopped onions and aromatic vegetable oil. Bon appetit!

Instant sauerkraut at home. Recipe for delicious crispy and juicy cabbage for the winter

The perfect sauerkraut for your whole family! Very tasty and quick recipe!

Bon appetit!

A simple recipe for quickly fermenting delicious cabbage with beets for the winter

This dish is easy to prepare and does not require much expense. And what is very important is that it is a healthy dish. Fermentation occurs naturally without adding vinegar.

Compound:
White cabbage-1 kg
Carrot-300 gr
Beetroot-300 gr
Celery-300 gr
Salt-2 tbsp. l.
Sugar-1 tbsp. l.
Bay leaf
Allspice

How to make sauerkraut with vegetables:

We start preparing the preparation by clearing the head of cabbage from damaged leaves, washing it in running water and shredding it.

Peel the carrots, beets and celery root, rinse and grate on a coarse grater.

Mix all the vegetables.

It is better to prepare the brine in advance. Pour hot water over salt and sugar. Add bay leaf and allspice to taste and bring to a boil. Let cool to a temperature of approximately 18-25 degrees.

Pour over the prepared vegetables so that the brine covers them completely. We keep the vegetables for two days at room temperature. Stir once or twice a day to release accumulated gases.

This sauerkraut with vegetables is best stored in the cold. It can be used as an appetizer, as well as a dressing for borscht, salads, and vinaigrettes. Bon appetit!
This number of products in the recipe does not require strict adherence; you can change the ratio of products. If desired, you can add viburnum, sour apples, cranberries or lingonberries to these products. Experiment and your sauerkraut with vegetables will turn out much tastier.

Instant sauerkraut. A simple recipe for sauerkraut in a jar without vinegar

Compound:
White cabbage - a large fork
Carrots - 2 pcs.
Bay leaf - 3 pcs.
Salt - 1 tbsp. l.
Granulated sugar - 1 tbsp. l.

Preparation:

The recipe is very simple. Take a whole large dense cabbage and 2 carrots.

Chop the cabbage and grate the carrots and mix them. Add bay leaf and peppercorns.
And carefully place it in the jar. Separately, pour warm boiled water into a liter jar, dissolve 1 tablespoon of sugar and salt in it. Pour water into a jar. A liter does not always fit, most often a third of a liter.

We put the jar in a bowl because during fermentation the water runs out of the jar. We pierce it once or twice a day with a knife or stick to release accumulated gases. Cabbage is usually ready in 2 days, but sometimes it takes longer, you need to try.

When serving, garnish with cranberries. Bon appetit!

Sauerkraut with cranberries in an instant jar

Ingredients per barrel:
10 kg cabbage
200 grams of cranberries
a little dill
1 cup fine salt

Preparation:
Previously, cabbage was fermented in barrels. For food, we prepare instant sauerkraut in jars according to the same recipe as for the barrel and take the products in the same proportions. For this recipe, in a jar with a step-by-step photo taken, salt only one head of cabbage, take salt and cranberries in proportion to the weight of the cabbage.

To prepare sauerkraut with cranberries, we begin by removing the dry outer leaves, cutting the head of cabbage in half, removing the stalk and cutting the cabbage into small strips.

Place the shredded cabbage in a plastic container, add salt and stir.

Carefully crush the cabbage with your hands so that it releases juice. Then, compact tightly in a bowl and leave for an hour. Then we repeat everything: knead, tamp, leave to stand for another hour.

Add dill to the cabbage that has already given juice. Stir, drain off excess juice. Sometimes there is a lot of juice, but you can’t drain all the juice completely - the cabbage will be dry and not crispy. Leave to salt for a day in a cool place. It is necessary to pierce the vegetable mass with a pointed stick or long knife to the very bottom several times a day, releasing gases.

At the last moment, add clean cranberries and carefully mix with your hands or a wooden spatula.

Now, you can put the cabbage in jars and store it in the refrigerator. Although, if you are preparing a large amount of cabbage for the winter, then a barrel is preferable.

Delicious sauerkraut with cranberries is served with hot dishes or as a cold appetizer. Bon appetit!

Instant sauerkraut with vinegar

This simple recipe is for those who like to crunch cabbage, and quickly.

Compound:
White cabbage - 1 fork (or 2)
Carrots -2 pcs.
Garlic-5-6 cloves
Hot peppers - to taste and desire
For the marinade:
1 liter of water
3 tbsp. l. salt
1 cup 5% vinegar
2-3 tbsp. l. refiner vegetable oil
2 tbsp. l. honey

Preparation:

Shred the cabbage and coarsely chop the carrots. Garlic slices.

Mix everything well without squeezing out the juice. If desired, add peppercorns and, if you want, bay leaves.
To make the marinade, add salt to the water, bring to a boil, then add vegetable oil and vinegar to the boiling brine. And as soon as the water starts to boil again, honey. As you know, it does not tolerate heat treatment, so you need to try to do everything quickly.

As soon as the mixture is mixed and the water has boiled, immediately pour it over the prepared cabbage.
Now we put it under pressure and leave it at room temperature for 12 hours.

After the time has passed, transfer to jars for storage, after squeezing out a little excess liquid. You can store it in the refrigerator or just on the balcony.

The cabbage is completely ready. Before use, you can also season it with aromatic homemade oil and add onion. Help yourself!

Sauerkraut is a real treasure. In winter, it often happens that you crave sour, hearty cabbage that crunches in your mouth. This is a real salvation in winter. Guests suddenly arrived - the appetizer was ready for the table. And just like a salad, especially with fried potatoes - you'll lick your fingers! In addition, sauerkraut is a very healthy product. They say that it cures all ailments. An excellent salad, a sea of vitamins and a wonderful taste, it just flies away, especially in winter.

For those who have a sweet tooth, I would like to advise you to check out my colleague Tatyana’s blog for delicious and quick recipes for apple jam for the winter. Be healthy, see you again on my blog.