Sauerkraut per day. Quick sauerkraut: cooking in haste

Delicious sauerkraut fast food crispy and juicy everyone loves it, big and small. Although you can buy pickles in the store, homemade pickles are always tastier and more appetizing. Today we present some of the best recipes for delicious instant sauerkraut with vinegar, beetroot and brine.

Many housewives dream of choosing for themselves perfect recipe. Of the presented today, there is sure to be one that will become a favorite. In addition, they are easy to prepare and do not take much time.

delicious recipe homemade sauerkraut

This recipe has two undoubted advantages: crispy cabbage is prepared quickly and easily. In addition, there are products for cooking at every housewife.

Ingredients:

• head white cabbage;
• 2 pcs. ripe sweet carrots;
• 2-3 cloves of garlic;
• 100 ml apple cider vinegar;
• 1 st. l. coarse salt;
• 1 st. l. sugar, preferably brown;
• 110 ml unrefined sunflower oil;
• 550 ml of pure water.

Cooking steps

1. Grate carrots, better for Korean carrots. So the vegetable will give more juice and add attractiveness to the dish.
2. Cut the head of cabbage into thin long slices.
3. The next step is to prepare the brine. To do this, bring water to a boil, add spices, vegetable oil and vinegar. Heat until salt and sugar dissolve.
4. It is better to sour in glass bank. Mix all the ingredients, put in a container and pour the brine. Put a plate on top, and a load on it.

Cabbage is cooked for a couple of hours, after which it must be removed in the refrigerator.

Watch the video! The most delicious sauerkraut with garlic

Sauerkraut in a jar without vinegar per day without water

Such sauerkraut is prepared in a day, but the taste is no better than others. She wanders in a jar without vinegar for 24 hours.

For cooking you will need:

• white cabbage - 2.5 kg;
• medium-sized carrots - 3 pcs.;
• coarse salt - 2-3 tbsp. spoons;
• sugar - 100 g;
• spices.

step by step process

1. Cut the cabbage in a convenient way. Cut or grate carrots.
2. Mix the vegetables and rub with salt to release the juice.
3. Tamp into a jar, adding spices.

Watch the video! Sauerkraut in your juice

Quick Recipe with beets

This recipe is one of the first. The beets here will be for decoration, so that the cabbage acquires a rich pink color. This appetizer will decorate any table. You can use it immediately, or you can preserve it for the winter if you sterilize it in jars.

The whole process will take 24 hours.

For cooking you need:

• 700 g cabbage;
• 1 juicy beet;
• 2 pcs. red and yellow bell peppers;
• clove of garlic;
• 5 sprigs of dill and basil;
• 4 tbsp. l. vinegar 9%;
• 2 tbsp. l. savoy salt (you can use regular coarse salt);
• 1 st. l. Sahara;
• 6 pcs. allspice;
• water.

Step by step cooking

1. Prepare white cabbage, juicy beets and two fleshy peppers, preferably different colors, so that the appetizer is bright. Definitely garlic.
2. Wash the cabbage, cut off the upper defective leaves, cut out the stalk. It's easier to cut larger. You can split the head of cabbage in half, then cut into 2-3 cm slices, like a watermelon. These skewers are cut into large cubes. The cabbage itself will fall into pieces.
3. Put in a bowl and salt, leave for 5 minutes.
4. Cleansing bell pepper, cut as you like. Pour over cabbage.
5. Peel the beets, wash and cut into strips or grate on a coarse grater.
6. Rinse and finely chop the herbs.
7. We mix all the ingredients, put them in a clean, dry jar, finely chop the garlic into the same plates.
8. Pour 1.5 liters of water into a saucepan or stewpan, add Savoy salt. It will suit better, because it is sea and spices are added to it. You can also use the regular one. Add sugar to water allspice. Boil the marinade and boil for a couple of minutes so that the salt dissolves.
9. Pour vinegar into a jar and hot marinade, cover and leave for a day on the table, not in the refrigerator.
10. After 24 hours, you can eat cabbage.

Watch the video! Georgian-style sauerkraut with beets

cabbage per day

For a good feast, sauerkraut is the perfect solution. It cooks quickly and tastes great.

Ingredients:

• head of cabbage;
• carrots - 2 pcs.;
• salt - 55 g;
• cumin - a pinch;
• spices to taste;
• fruit vinegar - 45 ml;
• unfiltered aromatic oil - 65 ml;
• granulated sugar– 60

How to prepare

1. Preparing vegetables. Cabbage is chopped into strips, carrots are cut into strips or rubbed on a grater for Korean carrots.
2. Vegetables are rubbed with sugar and salt to release the juice. If the vegetables are not juicy enough, add water.
3. We prepare a marinade from oil, vinegar and cumin.
4. Put black pepper and bay leaf in the bottom of the container. Vegetables are laid out on top and poured with marinade.
5. The jar of cabbage is removed in the refrigerator, it will be crispy and fragrant by the evening.

Watch the video! Sauerkraut per day

Very fast cabbage in 2-3 hours

In order for the cabbage to ferment quickly, it is poured with hot marinade. Seasonings and spices are added to it for the juiciness of the dish.

The following ingredients are required:

• Medium head of cabbage;
• Carrot;
• 150 ml apple cider vinegar;
• 100 ml of vegetable oil;
• 250 ml of water;
• 2 tbsp. l. liquid honey;
• 2 tbsp. l. coarse salt;
• spices to taste;
• fresh greens.

Cooking

1. Chop the cabbage thinner, grate the carrots on a fine grater.
2. Add salt, honey, vinegar, oil and spices to boiled water.
3. Put greens in the chosen container at the bottom, you can take only the stems. Mix cabbage and carrots, put on top, tamp.
4. Pour in hot marinade, wait until it cools. Cover with a lid and put in the refrigerator.

Serve with thinly sliced ​​pickled onions.

Watch the video! Pickled cabbage. 3 hours and done!!!

Sauerkraut in brine

It is better to choose elastic heads of cabbage so that finished product crunchy delicious. This recipe is definitely worth sharing with other housewives.

Ingredients:

• head of cabbage;
• carrot;
• 2 tbsp. l. salt;
• 2 tbsp. l. brown sugar;
• 125 ml. table vinegar;
• 300 ml. water;
• spices.

Cooking steps

1. The brine is being prepared. Spices, vinegar are mixed in water and brought to a boil. Leave to cool.
2. Cabbage and carrots are cut, placed in a bowl. Vegetables do not need to be crushed. Fill with brine.
3. Top with a plate and put the load. Leave for a few hours, then put in the refrigerator.

This quick recipe everyone will like it.

Watch the video! Crispy sauerkraut in brine

Orthodox Christians have long begun harvesting white cabbage on October 8 on St. Sergius Day. During this period, almost all housewives cook favorite dish- sauerkraut.

The name comes from the ancient Roman word "caputum", which means "head" in Russian. The first description of the vegetable was made in Ancient Greece by Theophast between 372-287. BC e. The Slavs began to cultivate culture only from the 9th century, when Greek settlers brought it to the Black Sea region, who at one time cultivated the wild.

According to historians, pickled vegetables - food product, obtained during fermentation, the Chinese came up with, like porcelain, and gunpowder, and paper. It is known that as early as the 3rd century BC. e. they fed it to the workers who built the Great Wall of China. In Korea, even a research institute for "kichmi" - fiery sauerkraut - was created.

The appetizer is revered by the peoples of many countries of the world, since in addition to great taste She is extremely useful. It contains:

• vitamins - A, B, C, H, K, E, PP;
• minerals - sodium, potassium, calcium, phosphorus, iron, chlorine, copper, zinc;
• organic acids - lactic and acetic.

classic recipe sauerkraut in a can of 3 liters

There are many ways to cook a dish. It is chopped, chopped, fermented with quarters or whole heads of cabbage, with cranberries, carrots and various spices. Lactic acid bacteria, located on the surface of fresh leaves, ferment the sugars of vegetable juice and form lactic acid - the best natural preservative. Therefore, a snack covered with juice can be stored in a cold place for a long time without losing its beneficial properties. Because it is tasty, healthy and cheap dish is one of the most beloved on our table, it seems interesting to me to talk about the ways of making it the most delicious. I'll start with a quick recipe (in just 3 days) for making juicy, crispy and very tasty sauerkraut without vinegar.

Ingredients:

• white cabbage - 3 kg.
• carrots (medium) - 2 pcs.
• boiled cooled water - 1.5 liters.
• salt - 60 g. (2 tablespoons with a small slide)
• sugar - 50 g (2 tablespoons without a slide)
• bay leaf - 2 pcs.
• allspice (peas) - 4 pcs.

Cooking.

It is necessary to choose cabbage of autumn varieties with a flattened shape, white, juicy with fleshy leaves. My grandmother grows a variety of "Snow White" especially for pickling in the country.

Shredding is better with a special knife. Peel the carrots and grate on a coarse grater.

Gently (do not crush) mix the chopped cabbage with carrots.

At the bottom of a sterile 3 l jar, lay a bay leaf, peppercorns and lay it out, without pressing it, up to the shoulders of the jar.

Then dilute salt in water.

Pour cabbage with this brine so that there is brine on top of it.

The jar must be closed with gauze, which is secured with an elastic band and placed in a deep plate.

Starting from the second day of fermentation, you need to periodically pierce it to the very bottom with a wooden stick in several places so that gases come out.

Pour the juice that has run out into the plate during fermentation back into the jar. Three days later, she is ready.

For lovers of sweet and sour cabbage, it is necessary to drain all the juice from the jar.

Add sugar to it, mix well.

Pour cabbage with this juice and mix it well again.

After 2 hours, the cooking process will be completed and it can be served at the table. Now the jar must be covered with a nylon lid and sent to the refrigerator.

A classic recipe for sauerkraut in a 3 liter jar. Author https://youtu.be/24Hmp0Pyt-U

Delicious instant sauerkraut with beets

This appetizer recipe is easy and simple to prepare. It turns out fragrant, with garlic taste, moderately salty, moderately sour, very tasty and beautiful. It is called "Georgian cabbage". This low-calorie product (25 kcal per 100 g) activates the cleansing processes in the human body, normalizes sugar and cholesterol levels, intestinal microflora, and promotes proper digestion.

Ingredients:

• white cabbage (without stalk) - 1 kg.
• red beets -400 gr.
• garlic - 60 gr.
• celery leaves with stems - 50 gr.
• hot peppers- 1 PC.
• salt - 50 gr.

Cooking.

Cut the head without the stalk in half, each half into 4 parts, each of the 8 segments into 3 parts.

Cut the beets into thin (1-2 mm thick) slices-circles.

Cut garlic cloves into small pieces. Make large cuts from celery leaves. Pepper cut into thin rings.

Now you can start laying vegetables in layers in a clean enamel pan. Put a layer of beet slices on the bottom of the pan, then a layer of cabbage, on which sprinkle some of the garlic, pepper and celery. Lay all the vegetables in the same order and finish with a layer of beets.

To prepare the filling, boil 1 liter of water with 50 g of salt.

Slowly pour the boiled vegetables over the stacked vegetables, cover with a plate of the diameter corresponding to the pan upside down.

At the bottom of the plate, you can put a jar of water or another load, cover the pan with a lid, which on one side is slightly raised.

On the fifth day (at room temperature) sauerkraut will be ready to eat. All vegetables and even brine are just overeating.

Delicious instant sauerkraut with beets. Author https://youtu.be/1RJy5KaRLHA

How to cook sauerkraut crispy cabbage in a jar according to GOST?

In 1956, the GOST of the correct sauerkraut was approved in the USSR, according to which our grandmothers and mothers cooked. Such a very delicious cabbage reminds many people of the "taste of childhood". Try it, you will definitely like it! To prepare sauerkraut according to Soviet technology, we need only 3 components.

Recipe:

• cabbage - mass in kilograms
• carrots - 10% by weight of shredded cabbage
• salt - 2-2.5% by weight of shredded cabbage

Chop 3 kg of vegetable. Carrots are best finely chopped, but you can also grate on a coarse grater.

Take 60 gr. salt (you can also 75 gr., who likes saltier), add to the vegetables and grind them well with your hands. After the vegetables release juice and become shiny, add carrots, evenly distributing it throughout the volume.

Put the vegetables in a large enameled pan, cover it with a plate (upside down) of a smaller diameter than the pan, and put a 3-liter jar of water on it as a oppression.

Leave it to soak at room temperature for 3 days.

To make the cabbage tasty, it is necessary to make punctures to the bottom of the pan in several places 2-3 times a day with a wooden stick. Thus, the carbon dioxide formed during fermentation will come out, and the snack will be without bitterness.

At the end of day 3, fermentation will stop and the salad can be mixed.

And transfer to a jar of 3 liters, close the lid and send it to the refrigerator so that fermentation does not resume, and it does not peroxide. The cabbage is crispy and very tasty.

About how to roll her under iron lids look at the video.

Quick sauerkraut in a day without vinegar

Worth trying this one interesting recipe most fast way cooking sauerkraut. Snow-white, tender, crispy and very tasty snack prepared in just 24 hours.

Ingredients:

• cabbage - 850 gr.
• water - 1 l.
• salt - 1 tbsp. l. with a slide
• sugar - 1 tbsp. l. with a slide
• bay leaf - 2 pcs.
• black hot pepper - 6 peas
• allspice - 2 peas

Cooking.

First of all, you need to choose a white variety, best of all "Snow White". For cooking liter jar sauerkraut will need ½ medium head.

It must be washed and allowed to drain. Then cut in half and cut one half in half again. Chop the vegetable into narrow long straws.

Pack tightly into a jar. Fill the jar until the neck narrows, put 1 bay leaf between the layers.

Prepare the brine ahead of time. To do this, boil 1 liter of water in a saucepan, add salt, sugar, one bay leaf and peppers. Mix well so that the salt and sugar are completely dissolved. Let the marinade cool until room temperature.

Pour cabbage with brine, put the jar in a bowl in the kitchen.

After 6-8 hours, it must be pierced in two places with a wooden shelf to the bottom of the jar so that there is no bitterness. After a day, put the jar in the refrigerator, as it is already ready for use.

When serving, it can be garnished with carrots grated on a Korean grater. Very tasty and beautiful!

Quick sauerkraut in a day without vinegar. Author https://youtu.be/jAjUTBWa6iM

How to ferment cabbage in a saucepan with apples, like grandma's

What does October smell like? With bitter fallen leaves, morning frost and, of course, the freshness of a cabbage stalk, it's time to chop a snow-white, sweet, crunchy head, already slightly seized by autumn frosts. This appetizer recipe is really good. It is crispy, and very tasty, and unusually fragrant, and beautiful, and affordable for any budget. Cooking it is simple and fast.

Ingredients:

• cabbage (already without stumps) - 4 kg.
• carrots - 3 pcs.
• salt - 3 tbsp. l. (with a slide)
• any apples (preferably Antonovka) - 10 pcs.

Cooking.

Grate carrots on a Korean grater. Wash and dry apples.

Chop the cabbage into long narrow strips, add salt and lightly crush with your hands.

Take 10 liters. an enameled pan or bucket, put a layer of chopped vegetables on the bottom, put 5 apples on top.

Then again a layer of cabbage and a layer of apples.

Put all the remaining cabbage on the apples, cover with a plate or lid with a diameter slightly less than the diameter of the pan.

Put oppression on top - a three-liter jar of water and leave it in the kitchen for three days. Every day it must be pierced in several places 2-3 times with a wooden stick to the bottom to release carbon dioxide.

After three days, a delicious snack will be ready to eat, the apples will become soft and also tasty.

You must try this, you will definitely like it!

salted cabbage with apples https://youtu.be/xKYxG4_5r_I

Sauerkraut with bell pepper without sugar

Sweet bell pepper gives sauerkraut prepared according to this recipe a certain piquancy, aroma and indescribable taste. Kvasim 3 days at room temperature. Try it!

Ingredients for 1 jar with a capacity of 3 liters:

• white cabbage - 2 kg.
• carrots - 1 pc.
• Bulgarian sweet red pepper - 2-3 pcs.
• salt - 2 tbsp. spoons
• black hot pepper - 10-15 peas
• allspice - 6-7 peas
• bay leaf - 3 pcs.
• you can add 1 pc. cloves - for lovers of this spice.

When preparing a delicious salad, the variety plays an important role. You need to choose a round, slightly flattened head of white color.

Chop the vegetable into long strips, add salt and knead with your hands until juice appears.

Cut the pepper into thin half rings, add to the cabbage and mix.

Grate the carrots on a coarse grater (preferably on a Korean grater), add to the vegetables, mix gently so that it is evenly distributed throughout the volume. Tightly fill the jar with salad, shifting the layers with spices, to the neck.

Cover the jar with gauze, put in a deep plate, where the juice will flow during fermentation, and leave to ferment for three days at room temperature (preferably in the kitchen). In order for bitterness to come out, salad every day is necessary 2-3 times a day. three places pierce to the bottom of the jar with a wooden stick.

After three days, the cabbage is ready for use, and so that it does not peroxide it must be removed in the refrigerator.

Serve such a salad to the table with the addition of onions (green or onion) and fragrant sunflower oil. Enjoy your meal to you!

Pickled tomatoes with cabbage for the winter under iron lids

This is an interesting, old, incredibly tasty, simple and affordable recipe cooking vegetables for the winter. In every 3 l. jar add 3 pcs. peppercorns, 3 pcs. cloves and 3 pcs. allspice pepper.

Ingredients for 4 jars with a capacity of 3 liters:

• white cabbage - 1.2 kg (without stalk)
• carrots - 2 pcs.
• Bulgarian sweet pepper (red) - 3 pcs.
• garlic - 1 head
• tomatoes - 7-8 kg.
• Marinade for 1 jar with a capacity of 3 liters:
• sugar - 100 g
• salt - 1 tbsp. spoon (heaped)
• vinegar 9% - 50 ml
• black hot pepper - 3 peas
• allspice - 3 peas
• parsley and dill - to taste.

Cooking.

Finely chop the head, cut the pepper into thin half rings, grate the carrots on a coarse grater.

Lightly mix these vegetables with your hands. At the bottom 3 l. jars put a couple of halved cloves of garlic, dill umbrellas and parsley, then a layer of tomatoes, a layer of cabbage, another layer of tomatoes and a layer of cabbage.
Fill, thus, the entire jar until the neck narrows. Add a stack of sugar to each jar.

Fill with a little water.

And add a tablespoon of salt. Then add 0.5 cups of vinegar and pour up to the neck with water.

Cover the jar with a sterile metal lid, sterilize for 12-13 minutes (from the moment of strong boiling of water) in a saucepan under the lid, then roll up and put upside down.

After complete cooling, put in the storage place of conservation. It is delicious!

pickled tomatoes with cabbage for the winter https://www.youtube.com/watch?v=oMvY_j-5EV4

Video on how to cook delicious cabbage in a jar in brine

Recipe for pickled cabbage. With carrots and sweet peppers. Crispy, flavorful and very tasty! Best of all, it's ready in just a few hours! You can make this salad every day!

Recipe:

• Cabbage - 1 kg.
• Carrot - 1 pc.
• Sweet red pepper - 1 pc.
• Water - 500 ml.
• Vinegar (table 9%) - 6 tbsp. l.
• Sugar - 7 tbsp. l.
• Salt - 1 tbsp. l.
• Sunflower oil - 80 ml.

I really hope you try these recipes and enjoy them. Thanks for reading. Visit my blog often, it will always be interesting. See you soon! Health to you, positive energy, good luck and delicious preparations for the winter!

One of the most delicious and versatile snacks is sauerkraut. Quick cooking is one of the indisputable advantages that made it popular among housewives. There are many options for making crispy and juicy sauerkraut on hastily. Often this requires a minimum of ingredients that are available in almost every refrigerator.

Daily cabbage with vinegar

This is a classic quick sauerkraut recipe. In a day, the snack will be completely ready. Thanks to the addition of vinegar, the fermentation process takes place in the shortest possible time, and the finished product can be eaten the very next day.

List of ingredients:

Chop the cabbage, coarsely grate the carrot. Mix everything well in a suitable container, then add salt and rub the vegetable mass with your hands until the juice is released. Mix all the ingredients of the marinade, except vinegar, in a saucepan and put on fire. When the mixture boils, pour in the vinegar. Then wait 1-2 minutes and turn off the fire.

Pour hot liquid over vegetables. When they have cooled down a bit, tamp them well in a saucepan, put a small plate on top, on which to place the weight. Remove the container for 1 day in a cool place.

Over time, you will get a juicy crunchy snack with a light aroma of spices and sweet and sour taste. When serving, you can add onions to the table, additionally water the appetizer vegetable oil not required.

Cabbage according to this recipe is cooked a little longer - from 2 to 3 days. This is due to the lack of vinegar.

Grocery list:

• 1 medium head of cabbage;
• 3 carrots;
• 0.8 l of water;
• 1 tablespoon of sugar and table salt.

Finely chop the cabbage, cut the carrot into strips. Mix vegetables and put in an enamel pan, tamp. To prepare the brine, bring water to a boil, then add sugar and salt to it. Mix everything well and let it boil for 2-3 minutes. Pour the cabbage with the resulting marinade, while it should cover it. If this does not happen, you need to prepare another portion.

The pan must be placed in a convenient container - in the process of fermentation, brine will flow out. Leave for 1 day at room temperature, then stir and crush with a fork until no more air is released. It is thorough mixing that accelerates the fermentation process. After a few days, the gas will stop emitting - then the pan can be put in a cool place. The next day the snack will be ready.

A quick recipe for sauerkraut in jars was popular back in the last century, when it was necessary to make preparations for a large family. Nevertheless, it is often used by modern housewives.

List of ingredients:

• 2 kg of cabbage;
• 2 medium carrots;
• 3-5 black peppercorns;
• 2 tbsp. spoons of rock salt and granulated sugar.

Shred the cabbage, coarsely grate the carrots. Mix vegetables well to make juice. The resulting mixture is tightly packed in three-liter jars. Mix the ingredients for the marinade in a saucepan, add spices to taste.

Add 1.5 liters of water to the resulting composition, stir until the salt and sugar dissolve. Pour the resulting marinade into the bottle, cover the neck with gauze folded several times. The fermentation time varies from 2 to 3 days. During this time, you need to periodically remove the gauze to release excess gases. In this case, it is necessary to pierce the layers of lettuce with a fork, otherwise it will turn rotten and will be unusable.

Spicy lovers will love this recipe for crispy sauerkraut. Preparatory stage won't take long. The product is ready for use after 1 day.

Grocery list:

Remove the top leaves from the heads, wash them well, cut out the stalks. Coarsely chop the cabbage - the weight of each piece should not exceed 300 g. Finely grate the horseradish and garlic, chop the pepper arbitrarily. Peel the beetroot and cut into large cubes. In a separate container, mix vegetables, horseradish, finely chopped greens, pepper and garlic.

Prepare the brine: pour 2.5 liters of water into a container, add granulated sugar and table salt put on fire. Pour vinegar into the boiling marinade and leave to boil for 1-2 minutes.

When the resulting composition has cooled slightly, pour over the vegetables. Cover the container with a lid and send to a cold place. Sauerkraut will quickly cook according to this express recipe - in 1 day.

You can cook a delicious pickled snack not only with carrots. There is a salad recipe with the addition of sweet peppers and tomatoes.

List of ingredients:

Cut the head of cabbage into 4 parts and dip in boiling water for 2-3 minutes. Peel the zucchini from seeds and cut into medium cubes. Bell pepper peel and then cut into strips. Cut the tomatoes and carrots into circles, chop the garlic and herbs finely. Pour salt into boiling water and mix well. Strain the cooled marinade.

Lay vegetables in layers in the starter container in the following sequence: cabbage, tomatoes, peppers, zucchini. Sprinkle each layer with herbs with garlic and carrots. Pour everything with brine, and then cover with a plate. The sourdough must be held at room temperature for 3 days. Ready salad transfer to jars and store in the refrigerator.

Sauerkraut can be prepared with the addition of apples. They will give the appetizer an original flavor and a pleasant aroma.

Grocery list:

• 2 kg of white cabbage;
• 2 large carrots;
• 3 sour apples;
• 40 g salt.

Finely chop the cabbage, grate the carrots. Remove the core from the apples and cut them into arbitrary pieces. Mix all ingredients in a bowl, add salt. The resulting mixture is well tamped in a saucepan, put a saucer or plate on top, and then a load. After 3 days, an incomparable snack with light apple taste can be tasted.

Sauerkraut is an indispensable dish in winter period. Salad with it will serve as an excellent addition to the second dishes of fish or meat. There are many quick recipes for this snack, among which any hostess can find the right one for herself.

Cabbage is fermented by many and many love it not only for its unique taste, but also for its beneficial features. One head contains just a huge amount useful substances, and a properly made sourdough allows you to save all this goodness for you.

But besides the fact that cabbage can be consumed raw, a huge number of dishes can be prepared from it: soups, borscht, cabbage soup. As a filling, pickled guest is also very good. In general, as they say, there is where to roam.

By tradition, I will start with the simplest and with the most what not to eat classic recipe. Fermenting a root crop according to this recipe is quite simple, and if you collect all the ingredients early, the process will speed up by two. For this dish, choose medium-sized heads of cabbage. It is best to choose medium-ripe and late varieties. The head of cabbage should be firm to the touch and not sluggish.

Ingredients:

• head of cabbage 1.8-2 kg.
• carrots 200 gr.
• salt 2 tbsp. spoons
• black peppercorns 8-10 pcs.
• lavrushka 2-3 leaves

Cooking process:

And so, of course, we start with the preparation of cabbage. Remove a few top leaves and rinse the forks under running water. Next, inspect the head of cabbage well so that there are no insects that we do not need left in it.

Now that the vegetables are prepared, you can start chopping. Grate carrots on a standard grater. You can also use a food processor to chop carrots. There are special knives for shredding cabbage.

Iodized salt should not be used for sourdough cabbage. Take only ordinary table salt and preferably coarse grinding.

Place chopped vegetables in a large bowl and mix thoroughly. If your family does not mind that the cabbage turned out with a little sourness, you can add one handful of cranberries. And so we mix the products slightly rubbing them with our hands.

At this stage, you will need to add all the necessary seasonings: salt, pepper, bay leaf. And once again, you will need to mix everything well so that the spices get to the most remote corners.

During cooking, keep the balance of salt. For 1 kg of cabbage we take a tablespoon of salt without a slide.

After mixing, the ingredients are tightly placed in a saucepan in which the fermentation process will take place. We lay as tightly as possible with the use of physical force. Now, when everything is tightly packed into the pan, we take a plate or a lid of a smaller diameter and put it on top of the cabbage. We put something heavy on top (a jar of water or a specially prepared load). If everything is done correctly, after a while some water will appear on top of the plate or lid.

After 1-2 days, small air bubbles will begin to appear on the surface, which means that the sourdough process has started. Now you will need to pierce the layer to the very bottom in several places 1-2 times a day. The press naturally needs to be removed. You need to pierce with something wooden, Chinese chopsticks or a not too thick spatula are best. In this way, we release the carbon dioxide formed during fermentation.

We sour cabbage at a temperature of 18-22 degrees. Lower the temperature can not be lowered, as the fermentation process may stop.

preparation time can take two to three days. after about 2.5 days it will be possible to take the first sample and if everything suits you, you can say that the dish is completely ready. You can transfer the pan to the refrigerator to stop the fermentation process. But the easiest way is to shift the contents into small jars. When transferring, remember that cabbage should be placed in the jar as tightly as in the pan.

In the event that after taking the sample you were not satisfied with the result. Then we leave it fermented for another day in the warmth. That's basically the whole process of cooking in a fast and proven way.

Crispy and juicy instant sauerkraut in a jar in a day without vinegar

I offer another option as it will be possible to ferment cabbage at home without special efforts and high costs. There are no carrots in this recipe and we will add carrot vinegar just before serving. I liked this technique and maybe you will like my idea. Of course, if you add carrots at the very beginning, then there will be no big crime in this. And here's something else we will sour in a three-liter bottle (jar).

Ingredients

• head of cabbage 2.5 kg.
• salt and sugar 1 tablespoon
• peppercorns 5-6 pcs.
• allspice peas 3-4 pcs.
• Lavrushka 1-2 leaves
• water 1 liter

Cooking process

In order to properly ferment cabbage according to this recipe, you need to prepare a brine. To do this, I pour 1 liter of water into a ladle, put it on fire, and when the water starts to boil, add salt, sugar, peppers and parsley. Cook for 2-3 minutes, then turn off the heat and leave to cool to room temperature.

While the brine is cooling down, I take up slicing cabbage. I chop it with a special sharp shredder into thin strips and put it tightly in a jar. Approximately in the middle I lay a leaf of lavrushka. I make sure that the jar is filled almost to the top, but I leave room for the brine.

I pour the cooled brine into a jar and put it in a small bowl, since during the fermentation process juice will be released that will flow over the edges of the bottle. As a result, after 6-7 hours you will need to pierce the cabbage with a skewer or knife to the very bottom. This process allows you to release gas, and with it comes bitterness that we do not need.

After 24 hours, the pickle is considered completely ready. Before serving, do not forget to add grated carrots and herbs. Enjoy your meal.

Sauerkraut with apples in a jar recipe for a 3-liter jar

And this recipe allows you to get two dishes at once at a time, since in addition to cabbage, we also put apples in a jar. This recipe is quite old, but has not lost its relevance in today's time. If everything is clear with white cabbage, you can take almost any variety, but with apples there is one nuance. Apples, of course, are best to take Antonovka varieties, since they have an incomparable aroma and dense structure, and sour sweet taste completes this beauty. So, if there is no Antonovka, take other apples that fit these parameters.

Ingredients.

• cabbage 2 kg
• carrots 2-3 pcs. medium size
• apples 2 kg (Antonovka variety)
• salt 2 tbsp. spoons
• citric acid to taste

Cooking process:

Sort out the apples, removing the unsuitable ones. Cut into slices after cutting out the core. Fill the apples with water and add a little citric acid almost on the tip of a knife. The water should turn out a little sour. A LITTLE.

Peel the cabbage, rinse and cut with a knife or a special shredder. My advice to you if you are going to cook this dish often, it is better to go broke and buy a shredder. It is not expensive, but it saves you time and effort. Moreover, today there are a huge number of options.

So, the cabbage is chopped, now we rub the carrots and mix these two ingredients in a large bowl. Next, grind everything well with salt and leave for 5-6 minutes. During this time, the oxidation process should start and the release a large number juice will confirm this.

Now we can start laying our ingredients in a jar. It is advisable to take a sterile jar. And so on, your actions are such that you need to put cabbage and apples in layers in a jar. after each layer, we compact the contents with a pusher or rolling pin.

We fill the jar almost to the very neck and insert nylon cover turning it over beforehand. Thus, when the contents of the jar begin to rise, the lid will not allow it to be done.

Put the balloon in a small bowl and leave it in the room for 2-3 days. But do not forget to pierce the contents of the jar to the very bottom 2-3 times a day. If this is not done, the dish will turn out not tasty and bitter.

How to ferment cabbage with beets

This recipe will appeal to those who like spicy food, but those who don’t like it will also do, just don’t put hot peppers and everything will be as you like. Adding beets will give a unique taste and color to our dish.

Ingredients.

• cabbage 1-1.5 kg.
• beets 200 gr.
• garlic 1 head
• hot pepper 1 pc.
• salt 2 tbsp. spoons
• water 1 liter

Cooking process .

Divide the cabbage in half, then remove the head and cut into small rectangles or squares as you like.

Remove the peel from the beets, cut into two parts and cut into plates 3-5 mm thick. Beets should be taken young and not too sluggish.

When all the ingredients are prepared, you can start laying. Put cabbage, beets, garlic, pepper in layers. When the jar is filled to the very top, it will be possible to start preparing the brine. Yes, you will need to leave room for liquid in the jar, remember this.

Heat water and dissolve 2 tablespoons of salt in it. Then let the water cool to room temperature and pour the finished brine into a jar. We set the load on top, and put the jar in a small bowl.

The product will be ready in 5-6 days. Do not forget to pierce the contents of the jar to the very bottom in several places 1-2 times a day. It will be just a great addition to any snack.

Delicious sauerkraut for the winter without brine

If you want to prepare some cabbage for the winter, then you simply won’t find a better recipe than this. Of course, everyone has their own preferences in food, but I have never come across such a person who would reject a dish cooked according to this recipe. So take note and prepare sauerkraut for the winter as much as you want.

Warm greetings, dear readers! Everyone is familiar with the autumn time, when jars, pots with brine begin to reign in the kitchen, and all this in order to accomplish the sacrament of cooking sauerkraut, which must first be infused overnight (or even day) and only then will be ready to go to your table . Today I will tell you easy step by step recipe 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
• Carrot - 2 pcs.
• Garlic - 6 cloves
• Salt, sugar - 2 and 3 tbsp. spoons respectively
• Water - 1 l
• Allspice - 2 pcs.
• Bay leaf - 3 pcs.
• Vegetable oil - 150 g.
• Vinegar - 150 g.

Time: 120 minutes

Cooking:

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

Secondly, brine. We add spices, salt, vegetable oil to the water and put on fire, bringing to a full boil, as soon as the marinade starts to boil, add vinegar, mix. Always taste it, as it may not be salty enough or you may want to add a little more pepper, spices.

Such cabbage can easily compete with traditional Korean salads and will not mind at all if you wish to add a little Arabic charm to her with coriander (ground) and red pepper. What if?..

Yes, the above recipe is beyond praise and helps to 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 in the slightest, but the cooking time will increase from two hours to a couple of days - as a result, classic sauerkraut will be waiting for us.

Even in such a brine without vinegar, you can add honey, which will add spice and sweetness to the cabbage.

Seoul Recipe

Korean cabbage - so spicy and spicy - it's impossible not to fall in love with it the first time. By itself, it is very easy to prepare, 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

Servings: 4 guests

So, for this in the store you should get:

• A head of cabbage weighing approximately 2 kg
• Beets - 1pc
• Garlic - 5 teeth
• Sugar - 3 tbsp. spoons
• cookery coarse salt- 3 tbsp. spoons
• Pepper (black) - 10 peas
• Bay leaf
• Vinegar 9% - half a glass

50% of delicious pickled cabbage with beets is a properly prepared marinade. We collect water in a saucepan 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 more minutes, stirring. Vinegar is added only after removing the marinade from the heat.

1. We cut the cabbage into large pieces, while not forgetting to remove thick veins (as well as rumpled or rotten places, if any).
2. We chop the beetroot almost into straws, although, for example, I prefer to just cut it into Korean grater- it's faster and more convenient.
3. We clean the garlic and cut it into several pieces (as a result, thin semicircular pieces are obtained).
4. We add all of the above to three-liter jar while mixing and shaking.
5. Pour the marinade so that all the vegetables “drown” in it and close the lid.

There is not much difference in pouring cabbage with hot marinade or chilled, only that if the hot marinade gets on the glass, the jar will immediately burst in your hands. To prevent this, use a special vent 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 specially for this I have prepared as many as five very delicious recipes, according to which my grandmother has long prepared salting for the winter. They differ not only in the originality and surprise of the ingredients, but also in vitamins, which are even more due to the combination with berries or fruits, such as sauerkraut with apples.

Honey

Indeed, which of 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 preserved those beautiful sunny May days when it was collected. And immediately the taste changes, it becomes sweet-spicy, and you seem to look back into the summer for a second ...

That is why this recipe is first on my "winter" list.

• Fresh head of cabbage (white)
• Carrot - 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 particular stage of work, good marinade can save even cabbage or carrots "with flaws." Pour water into the pan, add two teaspoons of honey, salt, peppercorns. We put on the stove and cook over moderate heat, occasionally you can stir. Keep on fire until full boil.

Cabbage.

Be sure to wash it, cut off the top leaves and chop in half. We examine the inside for any damage, rot or other troubles (each one must be removed!). I always cut the cabbage into thin, thin strips, as far as possible, too long slices can be cut in half, or vice versa, left.

Garlic and apple.

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

Carrot.

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 it is not there, it is quite possible to chop thin “sticks” on your own.

Jar.

All the resulting stuff is poured into a jar of three liters, there is also a bay leaf, dill and mustard seeds. Tamp tightly. Pour the cooled marinade completely, so that all the vegetables are in it, cover with a lid and leave it on the balcony. The future snack should be infused for about a day, become darker and tastier from honey.

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

Apple orchard.

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

What about cabbage and apples? I don't know of any recipe that would make her so summery. bright taste, such juiciness and ennobled acetic sourness.

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

Cooking:

1. Wash the cabbage, remove the “outer leaves” and all the imperfections (if any), chop into strips.
2. Wash the carrots, grate on a Korean grater.
3. We mix them with cabbage in a bowl, add sugar, laurel and squeeze well, so that the vegetables release the juice. A little peppercorns for the last
4. Peeled apples with pits removed cut into equal slices.
5. We spread everything in a jar gradually, in layers. Cabbage-carrot layer, apple layer. We alternate until the very end. We fill hot water, cover with a lid.
6. We leave the appetizer for three days, after placing the jar on a tray or in a bowl (water will leak during fermentation). Once a day, pierce with a toothpick to let the fermentation products 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, rains, gray skies... This wonderful kind of romance.

• Cabbage - 1 k.
• Apples - 3 pcs.
• Cranberries - 300 g.
• Carrots - 2 pcs.

Cooking:

Preparing in enamelware under oppression. All ingredients must be washed, cleaned and chopped. The bottom of the dish is laid out with leaves, on top of them a “mix” of apples, cabbage and carrots chopped into strips is sprinkled with cranberries on top. More covered cabbage leaves and put under oppression for 24 hours.

french

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

ancient

The peculiarity of this method is the place of the leaven in the 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 spread the cabbage. A “lid” is placed on top of it, and it is oppressed. The barrel should stand at a temperature of no more than 0 C. The fermentation time is 2 weeks.