Greetings our dear readers. The time is closer to frost. It's time to think about how to prepare cabbage for the winter. One option is sauerkraut. fast food. Why fast? Yes, because with these recipes you do not need to ferment cabbage in barrels for a week, or even more. Everything is much faster, but it turns out juicy, crispy ... mmm ... just delicious.

Also, a big plus is that according to such recipes, sauerkraut can be made at any time of the year. They wanted to, they bought cabbage, and tomorrow you can enjoy crispy cabbage.

Sauerkraut is not only tasty and cheap, but also very healthy. With such cabbage, you can cook a lot of dishes, such as borscht, cabbage soup, various salads etc.

Sauerkraut - not only tasty, but also healthy

Before you start cooking, you need to know some secrets. All housewives have their own, there are many of them. But we will list the most important ones:

• For sauerkraut, you need to take only rock salt, without any additives. Let's say fine iodized salt makes the cabbage soft, and the taste changes.
• Juicy and crispy cabbage can be obtained with the addition of apples, cranberries, lingonberries, bay leaves, caraway seeds, sweet peppers and beets. But don't mix everything at once!
• It is best to do harvesting on the growing moon. Grandmothers also said that it’s better to do cabbage on those days where there is a letter “P” (Tuesday, Wednesday, Thursday), but you can’t do it on “Sunday”.
• For sourdough, dense heads of late white varieties are selected, not less than 0.8 kg. Defects of heads are allowed no more than 5%.
• Sauerkraut must be put in sterilized jars, so it will be stored longer.
• It is necessary to store sauerkraut in a dark, cool place, but not below + 1ºС.
• If you pour cabbage into jars with hot brine, the jar may crack. To prevent this from happening. Jars must be sterilized and warm at the time of pouring the brine.
• When the cabbage is fermented for several days, it needs to be helped to release gases. It is necessary to pierce it with a knitting needle to the very bottom.
• For fermentation, it is better to use enamelware if there is no barrel.

Sauerkraut with carrots is a classic.

Sauerkraut with carrots

This is the most common option. You can rightly say a classic. Sauerkraut quick cooking is obtained in a week. Not quite quickly, but nothing will happen to her until spring.

Ingredients:

1. Cabbage - 3 kg .;
2. Carrots - gr.;
3. Sugar - 5 tablespoons;
4. Salt - 70 gr.

Step 1.

We wash and clean the cabbage, remove the outer sheets. Now Shred with a knife or on a special grater.

Shredding cabbage

Step 2

Wash and clean carrots. We rub on a large grater.

Step 3

Mix with cabbage, salt and grind, knead with your hands until juice appears.

We crush cabbage

Step 4

Now we put it in some container, tamp it tightly and put it under oppression. We put the container in a warm place until foam appears.

Cabbage under pressure. You can invent anything. The main thing is to press the cabbage well

We remove the foam and pierce it with something thin and long. For example knitting needles. So cabbage should ferment for 7 days.

Step 5

After that, we simply transfer it to sterilized jars and put it away for storage in a dark and cool place.

Sauerkraut with grapes and honey.

Cabbage with grapes and honey

According to this recipe, instant sauerkraut is prepared in just a day. And the taste is sweet and pleasant. You can try making a small batch. This recipe is designed for about 3 liter enamel saucepan.

Ingredients:

1. cabbage - 2 kg;
2. grapes - 1 kg;
3. carrots - 200 gr;
4. honey - 100 gr;
5. salt;
6. basil - 100 gr.

Step 1.

We clean and chop cabbage and carrots in a way convenient for you.

Step 2

Mix everything, sprinkle with salt, knead well and put in a prepared container.

Step 3

Now lay out the grapes and basil in layers.

Step 4

We make a pickle. For 1 liter of water - 15 gr. salt, stir and add 100 gr. honey. Bring to a boil and pour into a saucepan. Cover with a lid and leave overnight.

We sour cabbage with apples.

Sauerkraut with apples

This recipe is the most popular in our family, so we make a lot. There is nothing unusual here, but instant sauerkraut turns out to be very tasty, with such malic acidity. Apples need to choose late varieties, sour and green.

We will need:

1. cabbage - 10 kg;
2. apples - 0.5 kg;
3. salt - 250 - 300 gr;
4. Dill seeds;
5. caraway.

Step 1.

As usual, chop the cabbage and grind with salt.

Step 2

We clean apples from the skin and core. Cut into thin slices.

Step 3

Now we put it in a container in layers. Cabbage, then apples with dill and cumin. Then again cabbage and so on. We put it all under pressure for a few days. Unforgettable to help the gases go out, piercing with a knitting needle to the very bottom.

Step 4

Now we put it in sterilized jars and for storage.

Instant sauerkraut in a jar.

Cabbage pickled in jars

It is not necessary to ferment cabbage in other containers, you can immediately ferment it in a jar. This recipe is simple and fairly quick. The snack is ready in 2 days.

Ingredients:

• cabbage - 3 kg;
• apples - 2 pieces (sweet and sour);
• carrots - 2 pcs. medium;
• sugar - 1 tablespoon;
• salt - 1.5 teaspoons.

Step 1.

Shred the cabbage with a thin salt shaker.

Step 2

We clean the apples from the skin and core. We cut into slices.

Step 3

We clean the carrots and rub on a coarse grater.

Step 4

Now add salt and sugar to the cabbage. Mix well until it gives juice.

Step 5

Now mix cabbage, carrots and apples. Mix well and ram the jar tightly. Preferably 3 liters. Leave in a warm place for 2 days. Be sure to help release gases by piercing with a knitting needle. You can put a rag or dishes under the jar so that the juice does not spread on the floor.

Step 6

Then we put the jar in a cool place for storage.

Recipe for sauerkraut "Rustic".

Sauerkraut spicy with beets

Instant sauerkraut is spicy, for those who like it spicy. This recipe for a large number of(about 3-4 three-liter cans), but it can be safely reduced by half.

Ingredients used:

1. cabbage - 8 kg;
2. beets - 300 gr;
3. greens - 100 gr;
4. horseradish - 100 gr;
5. garlic - 100 gr;
6. spicy pepper- 1 PC. (medium size).

For brine:

1. water - 4 liters;
2. salt - 200 gr;
3. sugar - 200 gr.

Step 1.

We will now cut the cabbage into medium-sized squares.

Step 2

But we cut the beets into thin layers - slices.

Step 3

Finely chop the garlic, hot chilli pepper and horseradish. Mix thoroughly all the ingredients with cabbage and beets. and add to the banks. You don't need to be tight.

Step 4

I'm preparing the brine. Mix water, sugar and salt until completely dissolved. Bring to a boil. Now we fill them with warm jars.

Step 5

we put the jars to ferment for 2-3 days. Then we put the jars in storage.

Sauerkraut with cranberries for 3 days.

Sauerkraut with cranberries

Very simple and delicious recipe with cranberries. Cabbage crunches, and cranberries give a unique aroma and taste.

Ingredients:

1. cabbage - 2 kg;
2. carrots - 2 pcs medium;
3. cranberries - 100 gr;
4. Bay leaf- 3-4 pcs;
5. black peppercorns;
6. thymine.

Fill:

1. water - 1 liter (boiled and hot);
2. salt - 1 tablespoon;
3. sugar - 1 tablespoon.

Step 1.

Cook the cabbage and cut into a thin salt shaker.

Step 2

We clean the carrots and rub on a coarse grater. Now mix the vegetables well.

Step 3

Put in layers in a jar. Between the cabbage bay leaf, thymine and pepper. Lightly tamp. Put a handful of cranberries on top.

Step 4

We are preparing the marinade. AT hot water add salt and sugar, mix well, until completely dissolved. Then we fill the jar with it and leave it for 2-3 days in a warm place. We help the gases to escape by piercing the cabbage.

Step 5

After fermentation, remove the jar for storage in a cool and dark place.

Instant Sauerkraut with Vinegar.

Cabbage ferments quickly with vinegar

Instant sauerkraut is delicious, crispy and sweet. Thanks to the vinegar, sauerkraut can be tasted the very next day.

We will need:

1. cabbage - 2.5 kg;
2. carrots - 2 pcs. large;
3. salt - 2 tablespoons with a small top.

For the marinade you will need:

1. water - 1 glass;
2. vegetable oil - 0.5 cups;
3. vinegar 7-9% - 0.5 cups;
4. sugar - 0.5 cups;
5. black peppercorns - 10 peas;
6. bay leaf - 4 pcs.

Step 1.

Shred the cabbage and three carrots on a coarse grater. Mix everything and knead with salt so that the cabbage gives juice.

Step 2

We are preparing the marinade. Mix all the ingredients in a saucepan, put on fire and bring to a boil.

Step 3

Pour the cabbage with the resulting marinade. Let cool and then tamp the cabbage, put under pressure. We put it in the refrigerator. After a day, you can safely try, make salads or other dishes.

That's all. Of course, there are many recipes. But the basis is the same for all. Of course, it is better if the cabbage ferments itself, vinegar only speeds up this process, but the cabbage also remains very tasty, crispy.

Share your recipes in the comments, put the class in social networks, all for now.

Updated: September 11, 2017 by: Subbotina Maria

If you didn’t have time to ferment a barrel of cabbage for the winter, it doesn’t matter! We will tell you about different ways how to quickly cook sauerkraut. The first recipe for instant sauerkraut -. Having prepared cabbage according to this recipe, which I received from my mother, you will be able to try very tasty crispy cabbage the very next day. The recipe is so successful that in our house they eat a whole saucepan in a couple of days. If you want instant sauerkraut to taste as close as possible to classic, which usually takes a lot of time, then try it, so you still have to wait. But not a month, but only two or three days.

Instant sauerkraut with vinegar

If there is a feast tomorrow, then instant sauerkraut with vinegar is just perfect as a snack. The marinade is very tasty and very simple. Cabbage turns out juicy, crispy, sweet.

Ingredients:

• head of cabbage about 2.5 kg,
• 2 large carrots
• 2 tbsp. small tablespoons of salt

• glass of water,
• half a glass of vegetable oil,
• half a glass of vinegar
• half a glass of sugar
• ten black peppercorns
• four leaves of lavrushka.

Cooking instant sauerkraut

We chop the cabbage, three carrots on a coarse grater, mix with salt and rub with our hands to separate the juice. For the marinade, combine all ingredients in a small saucepan and bring to a boil. Then pour cabbage with hot marinade. When it cools down, we tamp it down properly, put a saucer or a small plate on top, which is smaller in diameter than a saucepan or a bowl of cabbage, put a load on top - I usually put half liter jar with water. All. We clean in the refrigerator After a day you can eat. This Instant Sauerkraut Recipe is Amazingly Delicious! Crispy, sweet and sour, cheerful orange hue, with a delicate aroma of spices. You can eat it just like that, or you can make simple salads. At the same time, you don’t need to season the cabbage with anything - there is enough vegetable oil in it.

Instant sauerkraut recipe without vinegar

It will take 2-3 days to prepare quick sauerkraut using this method. To speed up the fermentation process, a very simple method is used ...

Ingredients:

• 1 medium head of cabbage (only mature cabbage can be used, young cabbage is not suitable)
• 3 carrots

• 800 ml of water
• 1 st. a spoonful of rock salt
• 1 st. l. Sahara.

How to quickly cook sauerkraut

Finely chop the cabbage. Carrots also need to be cut into strips, and not grated. Then just mix cabbage with carrots and put in a glass jar as tightly as possible. For the brine, boil water, stir salt and sugar in it until completely dissolved and pour the cabbage. To prevent the jar from bursting, pour boiling water slowly or onto a tablespoon. Remember the main point: the brine should completely cover the cabbage. If you have more cabbage, then make a second portion of the brine.

A jar of cabbage should be placed in a bowl or a deep plate so that the brine does not accidentally leak onto the table during the fermentation process. Leave cabbage at room temperature. The next day, it will already begin to ferment - gas bubbles will appear on the surface. This gas must be "squeezed out" - from time to time to crush the cabbage with a fork. Press hard enough and not lazily until the bubbles stop coming out. It is thanks to this “squeezing” that the fermentation process is accelerated. After about a couple of days, gas formation will stop. Then we put a jar of sauerkraut in the refrigerator, and the next day you can eat it. :)

Options for simple and healthy salads with instant sauerkraut

Such cabbage goes very well with white onions and finely chopped greens - it is not as sharp in taste as usual, and is quite affordable. I also like a simple salad, when a finely chopped apple is added to instant sauerkraut. Delicious! I tried this cabbage with onions and cranberries - I also liked it. Other unusual salads can be prepared from sauerkraut. But not only! .

What can be served with such sauerkraut

We often serve such cabbage as part of a complex side dish for grilled sausages, fried chicken. Sauerkraut goes very well with fish. It turns out such a somewhat unexpected taste. Will appeal to those who like to water the fish lemon juice. And, of course, the most delicious is sauerkraut with mashed potatoes. And nothing more.

First recipe below- just such a valuable fermented option. For a leisurely fermentation, it is actually instant. 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 a hot marinade. It no longer has the benefit of natural fermentation, because vinegar is included in the marinade. It is a preservative and "live bacteria" is not formed with it. But savory vegetables are ready for testing in 12 hours.

Pick an awesome appetizer that suits your taste and purpose, and cook more often all winter long!

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Instant sauerkraut without vinegar

Super Crispy Recipe for everyone who loves tasty and healthy. Sourdough in the marinade, which includes only salt and spices, they can be adjusted to taste. Ready cut without oil, therefore, it requires refueling with something as useful as possible. For example, olive oil first pressing. All .

For short efforts and a couple of days of patience, you will get a traditionally great ingredient. winter salads, sour soups and stews with meat.

• Cooking time - 30 minutes for preparation + 2-3 days for fermentation. We try for readiness after 2 days of infusion in heat.
• Calorie content per 100 grams - no more than 40 kcal.

We need:

• Cabbage - 2.5-3 kg
• Carrot - 3 pcs. and over medium size
• Water - 1 liter
• Salt (no additives) - 2 teaspoons
• Spices - to taste
• We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.

Important details:

• Carrots can be put as much as you like. We love when there is a lot of it. This gives the brine a pleasant warm hue, and adds sweetness to the cabbage.
• Spices can also be customized. More bitter pepper - more spiciness. As well as cumin, cloves, ginger and even turmeric. This classic pickled recipe responsive to many experiments.
• Our proportions of ingredients will give traditional and juicy salad without too much spiciness. The brine can also be enjoyed as a separate drink.

Let's prepare the vegetables.

Finely chop the cabbage. Grater Berner always helps us out. Many housewives love special hand knife for shredding (or manual shredding). It can be bought just now in the fermentation season at any bazaar in the rows with barrel salting.

Grind the peeled carrots to taste. Do not forget that there is not only a coarse grater. In this recipe, we use medium.

We combine cabbage and carrot slices and mix, fluffing along the way. It is convenient to work with hands.

We will have a brine on the water, and not fermentation in our own juice. Without grinding, the cabbage will turn out to be as crispy, refined and textured as possible.

We put the mixed vegetables in a jar up to half and lightly tamp. Put spices on top. In our case, this is 1 bay leaf, 3 allspice peas and 1 tiddly hot pepper. On top of the spices in a jar, put the remaining sliced ​​\u200b\u200bvegetables and again repeat the set of spices.

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

We will prepare the marinade, pour the vegetables and put them to sour under supervision.

Water at room temperature (!).

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

Our goal is a solution slightly saltier than the perfect soup. Usually 3 teaspoons without a slide are enough if the salt is extra-grinded. But the brands of salt are different, and coarse grinding is not so salty.

Stir the salt in water until completely dissolved and pour the cabbage in a jar, covering the cut. Take a fork and pierce 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 Ayurvedic devotees strongly recommend working with fermented products only with wood or ceramics.

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

• With any tool, make simple movements: in depth and pushed apart the cutting, went bubbles. And so in several places of the vegetable mass.

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

We put the jar in a bowl so that the inevitable fermentation foam can gently drain from the jar. Put a fork next to it which will remind you of the need to pierce the cut from time to time. This will allow you to constantly release up the air bubbles formed during fermentation.

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 to cook. If the conditions are sporty (+/- 20 degrees), then 3 days is the standard period. Next, we remove the vegetables in the refrigerator to stop fermentation, otherwise the cabbage will turn out to be too sour.

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

We get good sauerkraut and quite a lot of liquid, which is glassed through the neck of the jar. As soon as the cabbage is ready, cover the container nylon cover and refrigerate.

Once we tried the option with honey.

On top of the cabbage, 2 tablespoons of coarse salt with a slide and the same amount of honey. Fill with water at room temperature. Follow the recipe above. Try after 2 days - for readiness (that is, isn't it time to put it in the refrigerator). Honey cabbage is also very tasty and will suit anyone who is not allergic to honey.

Marinate fast classic cabbage for 12 hours

This piquant guest of our meals is called "Provençal". It is not only fast cooking, but also looks very impressive. How useful for the holidays! If you overdo it with alcohol, a tasty pickle is a popular first aid remedy for the morning after New Year's Eve.

• Cooking time - 30 minutes for preparation + 1 day for pickling. We try for readiness in 12-14 hours.
• Calorie content per 100 grams - no more than 100 kcal.

The result of simple labors - completely ready salad already filled with oil. It is stored without problems in the refrigerator for up to 1 month, but is 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
• Bulgarian red pepper - 2-3 pcs. medium size (can be frozen)

For hot marinade per 1 liter of water:

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

Important details:

• 1 glass - 250 ml
• From spices, the best marinade decoration is 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. The proportion that many people like: for 1 kg of cabbage - 1 medium carrot and bell pepper each.
• Frozen sweet red pepper is pickled no worse than fresh. If there is, feel free to use it.
• Convenient and safe cooking - in an enameled or stainless steel saucepan.

The preparation is simple and fast.

We shred cabbage with thickness, as we like in salads. We crush with our hands in a spacious bowl, lightly, without fanaticism. Carrots - straws with a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Chop the garlic into thin slices. Pepper cut into strips of 0.5-0.8 cm thick or cubes of about 1 cm. Combine sliced ​​vegetables and mix well. Again, it is most convenient to work with your hands.

We are preparing the marinade.

We start cooking when the vegetables are chopped and mixed. We heat 1 liter of water on the stove, add salt and sugar to it, pour in the oil and mix until the bulk components are completely dissolved. As soon as the liquid boils, pour in the vinegar, a couple of movements with a spoon and turn off the heat. Be sure to cover with a lid so that the vinegar does not evaporate.

We put ½ of the vegetable mixture in the selected container and tamp tightly. We fill half hot marinade. Add the second half of the vegetables and add the rest of the marinade again. From above we put a plate and oppression (a jar of water in 1-2 liters).

Let marinate for 8 hours.

When the vegetables are cold put in the refrigerator for another 16 hours. After 12 hours of infusion, you can try.

TOP 2 secrets for successful fermentation

What cabbage varieties are better to choose?

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

Young cabbage is badly fermented and too old. Untidy soften and often lose the crunch of varieties with a spherical head shape.

How to cook new refreshing dishes?

In addition to a bright participation in meat stew, in borscht or hodgepodge, both savory cabbages will easily make friends with available colleagues. in salads without heating.

Add onions, sweet apples, berry frosts, boiled beets, canned corn, boiled beans or potatoes. You can enrich the taste of daily meals and add antioxidant vitamins to the winter menu.

We will be glad if you like any recipe for instant cabbage. Both are very tasty! And you must admit, it is fair that it takes more time for healthy fermentation without vinegar.

Thank you for the article (10)

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

It can be as an excellent appetizer for an aperitif or other alcoholic beverages, as well as an independent dish. It has long been believed that not one table could do without this dish. There are a lot of cooking options and every housewife, when preparing it, is guided only by a proven way of sourdough.

Useful properties of sauerkraut

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

• The presence of vitamin C in sauerkraut has been established by doctors for a long time. And there is no doubt that it is beneficial: the blood is cleansed, viruses infect the body less with their bacteria;
• The presence of vitamin B in sauerkraut helps to eliminate hunger. It also relieves the body of anemia and speeds up metabolism;
• The presence of fiber in this snack coordinates the work of the heart;
• Bacteria are prevented from penetrating by lactic acid, which is actively manifested only in sauerkraut;
• It also contains useful trace elements: zinc, calcium, iron.

One of interesting facts: not only in sauerkraut there are many valuable and useful substances, but also in its brine. With many deviations or diseases, doctors recommend using sauerkraut brine.

With a poor appetite, you can drink just a few grams of this drink and you noticeably quickly want to start a meal. And the brine can be drunk by those who are actively struggling with body fat (or obesity).

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

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

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

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

1. Heads of cabbage should be dense and strong when squeezed in the hands;
2. The presence of cracks, chips or other visible damage in the cabbage is unacceptable;
3. The leaves of the heads of cabbage should be fresh and not withered, this is the only way to achieve the maximum good results leaven;
4. In terms of size, it is better to choose larger heads of cabbage in order to reduce the amount of waste.

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

• Wintering 1474;
• Crumont;
• Gingerbread Man;
• Turkiz.

Mid-season varieties for pickling:

• Glory;
• Present;
• Dobrovodsky.

Early varieties are less suitable for sourdough, because they do not have such high rates in storage and conservation.

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

traditional recipe instant sauerkraut

The most obvious advantage of this recipe will be that this vegetable prepared in this way will be ready in as soon as possible. Another important factor in the preparation of this recipe will be the ease of preparation.

Cooking:

Carrots are grated;

Chop heads of cabbage;

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

In a container in which you will put everything, put vegetables, pour hot (!) Pickle;

Top with weight.

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

Sauerkraut with brine in a jar

Such a recipe is no worse than many others in cooking, but we can say with accuracy that the dish in the end turns out to be juicy and crispy.

For cooking you will need the following ingredients:

• About 2 kilograms white cabbage(whoever fits into a jar, you can have more);
• Carrots - 2 pieces;
• A few bay leaves;
• Black peppercorns.

For brine:

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

Everything is very simple: we chop the cabbage at our discretion (someone likes bigger, some smaller), three carrots on a coarse grater. Mix all the vegetables and transfer to a jar (3-liter). For the brine, mix all the ingredients together with water and pour into a jar of cabbage.

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

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

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

Quick recipe without vinegar

Many people prefer just such a recipe, because they are in order with vinegar. complicated relationship (medical indications, allergies or other reasons). Sometimes some refuse to add vinegar just to get rid of its rather pungent smell.

The main components of the dish:

• Heads of white cabbage (quantity varies upon request);
• Carrot.

Additional Ingredients:

• Salt - 1 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Water - 0.5 liters.

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

The fermentation process has been started, now it remains to wait for a while (usually a few days). Be sure to taste the sauerkraut for readiness before serving it.

Daily sauerkraut

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

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

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

Quick sauerkraut with beets

This recipe is used when they want to give the cabbage a rather rich burgundy hue. And the dish prepared according to this recipe is very tasty and juicy. Beetroot saturates cabbage with even more vitamins and minerals.

Cooking Ingredients:

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

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

For beets, it can be bars, cubes, and straws, in the end you can rub it on a grater. Cabbage can be cut into several large parts, and in other ways: chop coarsely or finely, into cubes and so on. Grate carrots.

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

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

All cooking secrets

In order for every housewife to make sauerkraut always tasty and crispy, you should carefully read some of the subtleties and rules for the sourdough of this delicious dish.

The main secrets are:

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

Whatever sauerkraut you are going to cook, it remains to wish one thing - bon appetit!

Contraindications to the use of sauerkraut

However, not everyone can eat sauerkraut, no matter how good it is. The reasons for this may be very different. So, people with high blood pressure doctors advise caution in eating such an appetizer. Another dish is contraindicated in the following diseases:

• kidney disease;
• Ulcer;
• Stones in the gallbladder;
• Diseases of the pancreas.

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

When the cold weather comes, you always want to serve something tasty and satisfying to the table. This is especially true of primordially Russian dishes, which include instant sauerkraut. She is able to turn even the most modest dinner into an excellent feast. In addition, cabbage has many useful properties, which, by the way, is necessary in the cold season.

Classic instant sauerkraut

Want to make sauerkraut at home but don't know where to start? Then use the following step by step recipe and be sure that you will get a healthy and tasty addition to the side dish for lunch or dinner.

You will need:

• medium-sized cabbage - 1 pc.;
• carrots - 3 pcs.;
• garlic - 4 cloves;
• salt - 2 tbsp. spoons;
• Bulgarian pepper - 2 pcs.;
• sugar - 1 cup;
• vinegar 9% - 75 ml;
• rast. oil - 1 glass;
• spices (cumin, dill, cloves).

Cabbage is shredded to about the same thickness as you do for salads. We take a large bowl and begin to knead the cabbage by hand in it. Carrots can be grated on a coarse grater or cut into strips. Peppers are cut into strips a centimeter thick. Alternatively, you can cut it into small cubes. Mix the mixture in the bowl again with your hands.

I'm preparing the brine. A liter of water is heated on the stove, where oil, salt and sugar are placed. Stir until the crystals of bulk components are completely dissolved in the mixture. After boiling, carefully pour the vinegar, cover the pan with a lid and turn off the heat. We divide the vegetables into 2 parts. We put the first one in a container where we are going to ferment the cabbage and tamp it down. Pour half the brine (it is important that it is hot), then put the remaining vegetables and pour the second part.

We put it under oppression, which can be used as an ordinary jar filled with water. In this form, the cabbage is marinated for 8 hours. After cooling, put it in the refrigerator for 15 hours. The first test can be done as early as 12 hours after you leave it to infuse.

No added vinegar

Sauerkraut without vinegar is a great recipe for those people who cannot stand the smell or taste of this product.

You will need:

• cabbage - 2 kg;
• carrots - 4 pcs.;
• salt - 3 tbsp. spoons;
• sugar - 3 tbsp. spoons.

Carrots are rubbed on a grater. The cabbage is shredded. As in the classic version, we shift all this into a large bowl for easy mixing and begin to knead with our hands until the cabbage releases the juice. We prepare a three-liter jar, having previously doused it with boiling water for disinfection, after which we put vegetables tightly into it.

The marinade is made very simply: a liter of water is heated on the stove, then salt and sugar are poured into it. Stir until the crystals are completely dissolved. Boil the brine, remove from the stove and pour into a jar. From above we tighten it with a bandage in several layers or gauze and put it for three days in warm place. Periodically, do not forget to stir the cabbage so that the brine does not stagnate and unnecessary bacteria do not start to breed. After three days, close the jar with a tight lid and put it away for permanent storage.

Recipe with apples

You will need:

• cabbage - 3 kg;
• carrots - 1 pc.;
• green apples - 3 pcs.;
• salt - 3 tbsp. spoons.

Cabbage is chopped as small as possible, and apples and carrots are rubbed on a grater. After that, transfer the products to a large bowl or bowl and start kneading by hand. Continue until you see that the cabbage has released the juice. Making a brine warm water and salt.

After that, the cutting is tightly packed into a jar and stands for about 2 days at room temperature to start the fermentation process. Insert wooden sticks through cheesecloth into jars to make the cabbage crispy and white color. After 40 hours, we remove the cabbage in the refrigerator when the fermentation is completed, and after another 2-3 hours, the appetizer can be served at the table.

Kvasim in 3 liter jars

sourdough starter three-liter jars- this is one of the traditions of past times, when they fermented in large quantities. As a rule, the sourdough recipe in large volumes is not much different from the traditional one, the difference is only in the number of ingredients used.

You will need:

• cabbage - 2 kg;
• carrots - 2 pcs.;
• black pepper - a few peas;
• salt - 2 tbsp. spoons;
• sugar - 1.5 tbsp. spoons.

We cut the vegetables: the cabbage is chopped, and the carrots are grated into straws. We mix them together in a bowl by hand until the juice appears, and then we put them tightly in a 3-liter jar. Mix the spices for the brine. Add something else to taste, based on your own preferences.

Pour 1.5 liters of warm water and mix until the salt and sugar crystals are completely dissolved. The brine is moved to a jar of cabbage, and the neck is pulled together with gauze in several layers. Total time sourdough 2-3 days. During this period, it is necessary to slightly open the gauze a couple of times so that the gases come out, and pierce the cabbage layers, otherwise the product will become rotten and cannot be eaten.

With beets

You will need:

• cabbage - 4 kg;
• beets - 2 pcs.;
• horseradish - 50 g;
• garlic - 5 cloves;
• hot pepper - 2 pcs.;
• greenery;
• salt - 6 tbsp. spoons;
• sugar - 6 tbsp. spoons.

The cabbage is washed, the stalk is cut out. The head of cabbage is cut into several parts, each weighing no more than 300 grams. Horseradish is rubbed on a fine grater, and the garlic, in turn, is cut into thin slices. Raw beets are peeled and cut into large cubes. In a separate enameled bowl, cabbage is mixed with horseradish, beets, finely chopped greens and garlic.

In a large saucepan, a brine is being prepared for our cabbage. All you need is 2.5 liters. We put salt and sugar there, boil, stirring constantly. When it cools down to an acceptable temperature, fill it with cabbage, tighten it with gauze on top, put a plate and an additional load on top. Fully sourdough lasts 3-5 days.

Cabbage, sauerkraut

You will need:

• cabbage - 7 pcs.;
• salt - 250 g;
• water - 10 l.

Prepare large dishes in advance, and preferably a barrel for fermenting cabbage with heads of cabbage. The amount of ingredients indicated in the recipe may vary depending on the container you choose, up or down.

Prepared heads of cabbage (washed and peeled) are cut into 2-4 parts, based on their size. Cooking utensils are thoroughly washed and rinsed with boiling water for disinfection. Cabbage leaves are laid out at the bottom, heads of cabbage are already placed on them. On top, you can also put leaves, or a layer of finely chopped cabbage.

The brine is made from water and salt and stirred until the crystals are completely dissolved. Fill them with cabbage so that the liquid is 3-4 centimeters higher. We tighten the gauze on top and lay oppression. It takes up to a week to soak. The finished snack should be stored in a cool place.

Recipe in 2 hours

You will need:

• cabbage - 1 pc.;
• carrots - 2 pcs.;
• salt - 2 tbsp. spoons;
• sugar - 1 cup;
• rast. oil - 8 tbsp. spoons;
• vinegar - 70 ml.

The cabbage is washed, cleaned of old leaves and finely chopped. Carrots also undergo preliminary processing, after which they are rubbed on a medium grater. Brine for quick sauerkraut is made as follows: boil 1 liter of water, alternately adding sugar and salt, stir until completely dissolved. At the end put vinegar and oil.

The marinade should boil for about 7 minutes, then you can taste it. If something seems to be missing, then you can add salt or sugar again. Mix the carrots and cabbage by hand, transferring them to a large bowl with a wide bottom. Fill with brine, cover with a lid and after 2 hours the appetizer is ready to serve.

Crispy and juicy cabbage

You will need:

• cabbage - 2.5 kg;
• carrots - 2 pcs.;
• bay leaf - 3 pcs.;
• black peppercorns;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons.

First of all, a brine for cabbage is prepared. In warm boiled water salt and sugar are mixed until completely dissolved. Cabbage is peeled, washed and finely chopped with a knife or grater. Carrots are rubbed on a grater. Vegetables are mixed in a bowl and then packed into a jar. Don't forget to put a bay leaf between the layers.

Then the brine is poured into the container with the cabbage in such a way that it completely covers it. Approximately you will need about one and a half liters of marinade. Cover the lid loosely with gauze or a folded bandage. We put the jar in a plate with a deep bottom, since during the souring, the cabbage will begin to rise, and liquid will pour out with it. The fermentation process will take 2-3 days. Observe temperature regime, it should be within 20 degrees.

With bell pepper and grapes

You will need:

• cabbage - 6 kg;
• carrots - 1.5 kg;
• bell pepper - 8 pcs.;
• seedless grapes - 1.5 kg;
• apples - 2 pcs.;
• salt - 2 tbsp. spoons.

The cabbage is finely chopped, rubbed with salt. Carrots are processed on a grater. Bulgarian pepper is cut into strips, the seeds are completely removed from it. Apples are cut into slices and bones are cut out of them. Add grapes and mix all ingredients in a large bowl.

It is best to choose enamelware, it is the best suited for sourdough cabbage. We put a plate on top and oppression. The process of souring cabbage will last about 3 days, while you need to pierce it at least a couple of times every day to the very bottom with a wooden skewer so that gases come out.

in Armenian

You will need:

• cabbage - 2.5 kg;
• carrots - 3 pcs.;
• beets - 1 pc.;
• hot pepper - 2 pcs.;
• garlic - 5 cloves;
• cilantro - a couple of branches;
• celery root - 100 g;
• bay leaf - 2 pcs.;
• cinnamon - 1 stick;
• black peppercorns;
• salt - 8 tbsp. spoons.

First, let's deal with the brine: boil 3 liters of water along with salt and spices, then let it cool slightly. We clean the cabbage from old leaves and cut the head of cabbage into 4 equal parts. Carrots are cut into slices. Celery is cut lengthwise into 2-4 parts, the stalk is cut off from peppers, beets, in turn, into small slices.

We lay on the bottom of the enameled dishes, where we are going to make the sourdough, several sheets removed in advance during cleaning. Tamp the cabbage tightly in several rows, and in between them the remaining vegetables and herbs. After that, the mixture is poured with brine so that it covers them by 4-5 centimeters. From above, vegetables are covered with a few more cabbage leaves, and a plate is placed on which oppression is placed. Salting will take 3-4 days.

Spicy recipe

You will need:

• cabbage - 1.5 kg;
• hot pepper - 1 pc.;
• carrots - 1 pc.;
• garlic - 3 cloves;
• horseradish root - 30 g;
• salt - 3 tbsp. spoons;
• sugar - 2.5 tbsp. spoons.

The cabbage is washed, cleaned of old leaves and divided into 4 equal parts without stalk, after which it is chopped. Cut the pepper, remove the seeds and stem. Garlic cloves are cut into slices or crushed in a garlic press. Horseradish can be grated on a fine grater, and do not forget to protect your eyes! Carrot rubbed on a coarse grater. All vegetables are transferred to a large enameled bowl and mixed.

We prepare the brine: boil a liter of water, add bulk components there. After this, the marinade must be filtered through cheesecloth and cooled. Pour the cabbage completely with the resulting liquid, cover with a plate and oppression on top. Sourdough lasts 3 to 5 days at room temperature. Do not forget to periodically pierce the cabbage with a natural wooden skewer and remove the foam.

You will need:

• cabbage - 1.5 kg;
• carrots - 4 pcs.;
• garlic - 5 cloves;
• salt - 2 tbsp. spoons;
• sugar - 1.5 tbsp. spoons.

Shred the cabbage as finely as possible, grate the carrots, and mince the garlic with a garlic press. The brine is prepared in warm boiled water along with salt and sugar. The liquid is stirred until the bulk ingredients are completely dissolved.

Cabbage is mixed with carrots and garlic, after which it is laid out in jars and filled with completely obtained brine. Sterilize for 30 minutes and twist.