The recipe for sauerkraut at home quickly. Instant Sauerkraut Recipes

09.11.2021

Sauerkraut is good in all its forms. And in salads, and for a side dish, and as a filling for various dishes, and even just with butter and onions. Quick sauerkraut is a great idea for a low calorie dinner. And cooking it is not at all difficult.

Quick sauerkraut in a few hours

It is physically impossible to ferment cabbage really faster than in 2 days. Fermentation is not a quick process. But there is a little trick. Can be done quick sauerkraut in just 3-4 hours. This recipe is especially good because even young cabbage can be used for it, which means that delicious cabbage can now be made at any time of the year.

To make quick sauerkraut you will need:

1 kg of white cabbage;
1-2 carrots;
3-4 cloves of garlic;
10 tbsp. l. table vinegar 9%;
100 g of vegetable oil;
1 tbsp. l. Sahara;
0.5 l of water.

Chop the cabbage into strips, grate the carrots on a coarse grater or a Korean carrot grater, crush the garlic or cut into thin plastics. Boil water, dissolve sugar, salt in it, add oil and vinegar, you can add allspice peas. Bring the marinade to a boil. Pour the vegetables mixed in a bowl with the resulting marinade. Place an inverted plate on top of the cabbage and place oppression on top, such as a jar of water. Leave the cabbage at room temperature for at least 3 hours, maximum overnight.

The finished cabbage can be put into a jar and kept in the refrigerator. But most likely, you will want to eat it as soon as possible.

For a change, several cans of cabbage are possible, then the cabbage will have a bright color and a pleasant shade of taste.

The cabbage prepared according to this recipe is not literally sauerkraut. It would be more correct to call it pickled. But in the conditions of an acutely limited time, it can serve as a substitute for traditional sauerkraut without much loss.

Sauerkraut in a couple of days

Real sauerkraut doesn't cook that quickly. But if you still have 2-3 days in stock, you will be in time. The recipe is almost the same, but without oil and vinegar.

You will need:

1 kg of white cabbage;
1-2 carrots;
1 tbsp. l. Sahara;
1 tbsp. l. with a slide of coarse salt;
0.5 l of water.

Place shredded cabbage and carrots tightly in a 3 liter jar. Fill with brine and cover with a nylon lid with holes or a cloth. Place the jar in a warm place for fermentation. Bubbles will appear in the jar. Lightly tamp the cabbage with a spoon from time to time so that the gas comes out and the cabbage stays under the brine. After two days, a sample can be removed. Store the finished cabbage in the refrigerator.

It is this cabbage that is famous for its beneficial properties, because lactic acid bacteria participated in its preparation. They will help fight vitamin C deficiency, digestive disorders, and obesity.

In winter and early spring, we experience vitamin deficiency, which is caused by a lack of sun, fresh vegetables, berries and fruits. Sauerkraut can easily replace most of these foods, bringing tremendous benefits to our body. Since it contains not only very useful vitamins (C, P, B, A, H, E, K) but also important trace elements (iron, magnesium, potassium, calcium, phosphorus, sodium, sulfur, zinc, chromium, iodine, copper, molybdenum, etc.).

Not so long ago, this product was harvested for the winter only in the fall, and the whole family usually took part in the procurement of winter stocks for use. It was fermented with the addition of carrots, beets, various berries and fruits, for which it was chopped, chopped into pieces, quarters (peluski), or whole heads of cabbage were used. Ready-made cabbage can not only be served with butter and onions, but also cooked from it, second courses, used as a filling for dumplings, pies and pies, and even boiled or cabbage soup.

Today I will introduce you to different ways of preparing this delicious snack for the winter.

For your information, the recipes below will remain relevant in the winter, as cabbage and carrots are now sold in stores all year round.

The first recipe, which I want to introduce you, is the classic technology of fermentation of white cabbage, used in the canning industry.

Currently, the most common way to prepare this snack is the shredding method. Vegetables are usually fermented in barrels, vats, plastic or enamel dishes.

For fermentation for the winter, you need to choose the right vegetables. Not all varieties are suitable for this purpose. Usually, mid-ripening and late-ripening varieties are used (for example, Slava, Belorusskaya, Moscow late and others).

Varieties that are early in maturity are undesirable for use, since they usually have a loose, loose structure and a low sugar content required for fermentation.

I choose white heads of cabbage for fermentation with a dense juicy structure, since not very juicy vegetables will give little juice, and the fermentation process will be complicated.

To prepare this snack according to the classic recipe, we need carrots, salt and spices as additional ingredients. I usually take 1 medium-sized carrot for 1 large head of cabbage, but since concepts such as large, average are different for everyone, for convenience I will indicate all proportions per 1 kilogram.

Ingredients:

Cabbage - 1 kg
Carrots - 30 g
Salt - 20 g (per 1 kg of vegetables)
Dill seeds - 0.5 tsp
Bay leaf

First, we clean the heads of cabbage from the outer green leaves and from all visible damage and wash it well. Then carefully cut out the stump with a knife and chop it. When chopping, if possible, straws should be uniform in size.

Wash carrots, peel from the top layer and three on a grater or cut into thin strips. The color of the finished product depends on the amount of carrots. The more it is, the brighter the shade. At the same time, there should not be too many carrots, otherwise they will add additional softness to the finished dish.

Mix all vegetables and grind with salt. Add salt in the amount of 20 g per 1 kg of vegetable mixture.

When pickling cabbage, salt is added at the rate of 2-2.5% of the mass of vegetables.

If you add more salt, then the finished dish will be salty. Also, an excessive amount of salt will inhibit the activity of lactic acid bacteria, and then other microorganisms undesirable for us may develop in the product.

At the same time, if the amount of salt is less, then the finished product, due to the action of foreign microorganisms, may turn out to be too softened and may become covered with mucus.

You cannot use iodized salt for fermentation, otherwise the cabbage will turn out to be soft.

Now we transfer the vegetable mixture to a large container, and tamp it well with a wooden pestle or rolling pin. In the middle of the vegetable mass, place a few bay leaves and dill seeds, wrapped in gauze or bandage. Dill will add a spicy aroma to the finished dish, in addition, it has antibacterial properties, which will prevent the growth of putrefactive bacteria.

If desired, you can put whole leaves on top, which must be prepared in advance by removing them from the washed heads.

I do not put in whole leaves, because then it is not convenient to pierce the vegetable mixture to remove the accumulated gas.

In conclusion, we put a wooden circle or a flat plate on top, the diameter of which should be slightly less than the diameter of the container itself, and put a load (for example, a jar of water or a clean calcined stone). The oppression should be heavy enough for the mixture to settle and become covered with brine.

We ferment the cabbage for several days at room temperature. The fermentation process starts almost immediately. After a few hours, juice appears on the surface.

We pierce the fermented vegetable mixture in several places every day (morning and evening) with a wooden stick, knife or fork. It does this in order to release the accumulated gas released during the fermentation process. If this is not done, the finished product will acquire an unpleasant odor and bitterness.

On the second day, foam appears above the brine surface, which must also be removed as it forms.

The favorable temperature for fermentation is in the range of 15-22 ° C. If the temperature is below 15 ° C, then the fermentation process will be greatly delayed. At temperatures above 25 ° C, along with lactic acid bacteria, microorganisms harmful to the fermentation process will develop, under the influence of which the finished product will acquire an unpleasant taste and smell.

At a temperature of 20-22 ° C, vegetables are fermented on the fifth day, acquiring a pleasant sour taste. The brine becomes transparent by this time. At a lower temperature, the fermentation process can take up to 10 days.

Considering that everyone has their own taste preferences, then you can control the sour taste of the finished dish by taking a sample, starting from the 3rd day.

As soon as the appetizer acquires a pleasant taste and sufficient acidity, the containers are removed to a cool place (cellar or basement). I put the finished snack in three-liter jars and put it in the refrigerator.

Sauerkraut with beets (in a 3 liter can)

Of the incredible number of sauerkraut recipes, fermentation with beets is arguably the best of them all. That is why it is very popular, because of the amazing taste of the finished product and the ease of preparation.

We will prepare an appetizer according to this recipe in a 3-liter jar. The dish turns out to be moderately spicy and beautiful in appearance.

To prepare this dish, I took a large Slava forks, one medium maroon beet, which turned out to be very sweet in taste. I indicate the amount of ingredients for one 3-liter jar.

Ingredients:

Cabbage - 2.5 kg
Beets - 1 pc. (average)
Sugar - 1 tablespoon with a lump
Hot pepper - 1 pc.
Garlic - 5 cloves

I washed the forks, removed the top leaves, cut them in two and removed the stump. Then she chopped it into medium-sized straws with a knife. The beets were washed well with a hard grater, peeled and chopped on a coarse grater.

Peeled the garlic and chopped finely with a knife. I washed the hot pepper, removed the seeds and partitions, and chopped finely.

In a large container, she combined all the vegetables with salt, sugar, spices and mixed well.

I prepared a 3-liter jar in advance and washed it thoroughly. I put the vegetable mixture in a well-washed jar, tamping it tightly with a wooden rolling pin. I put the jar in a deep plate, since the juice flows out of the jar during fermentation.

I'll make a reservation right away that I put the chopped vegetables into the jar in two stages. First, I filled the jar and waited 20-30 minutes for the vegetables to juice up and the mixture settled down a bit. Then I presented the remaining vegetables.

Since the beets were sweet enough, the fermentation process was stronger. Foam appeared on the surface of the brine by the morning of the next day.

Every day (morning and evening) I pierced the contents of the jar with a large knife. Also, in the morning and in the evening, it removed the emerging foam.

Fermentation took place at a temperature of 20-22 ° C. On the fourth day, the fermentation process slowed down, and the snack was almost ready. I covered the jar with a nylon lid and stored it in the refrigerator.

The appetizer for this recipe turns out to be a little spicy and can be stored in the cold all winter. It can be served on the table with vegetable oil and herbs.

Crispy sauerkraut for the winter (instant recipe in jars)

And here is another recipe for this wonderful dish. We will also ferment vegetables according to this recipe in jars.

We take ripe forks of late varieties, carrots of mid-ripening or late-ripening varieties (they have a richer color and sweetness), salt, sugar and bay leaves.

Ingredients:

Cabbage - 5 kg
Carrots - 150 g
Salt - 100 g
Sugar - 100 g
Bay leaf - 5 pcs.
Boiled water

We clean the heads of cabbage, wash, remove the stumps. Then we chop them with a cut or shred. Wash the carrots under running water, peel and rub on a coarse grater.

Mix the prepared vegetables in a large container, grind them with salt and fill the prepared jars with the resulting mixture, adding one bay leaf to each. No need to tamp. The vegetable mixture should be loose.

Pour the vegetable mixture in jars with cold boiled water, cover with clean gauze and leave in a warm room.

The cans must be placed in a deep container (plate or basin), since as the fermentation progresses, the brine will flow out of the cans.

The fermentation time is approximately three days. Every day (morning and evening) we pierce the contents of the cans in several places, and also remove the foam that appears. The outflowing brine is poured back into the jars.

After three days, we pour the brine from the jars through cheesecloth into a saucepan, dissolve the sugar in it, pour it back into the jars, which we close with plastic lids and put them in a cold place.

When adding sugar to the brine, you need to taste it. I love the sweet and sour taste, so I add sugar to the brine until it tastes sweet.

After 8-10 hours, the snack is ready. It turns out to be crispy, slightly sweet, and you can serve it on the table without seasoning.

How to quickly and tasty ferment cabbage in brine

Another option for preparing this wonderful snack is pickling in brine.

I took a large fork of the late Slava variety, which turned out to be strong and juicy, and one Karotel carrot, which has a sweet pulp of a delicate taste, juicy and crunchy.

Ingredients:

Cabbage - 2.5 kg
Carrots - 1 pc. (average)
Salt - 2 tablespoons with a lump
Sugar - 2 tablespoons with a lump
Bay leaf - 2 pcs.
Allspice peas - 6 pcs.
Water - 1 l

I chopped the washed prepared vegetables and mixed them thoroughly in a large bowl.

Try to chop into thin strips. Finely chopped cabbage will ferment faster.

I put the vegetables in a pre-prepared 3-liter jar, tamping each layer tightly with a wooden rolling pin. Already during this action, juice began to stand out from the vegetables.

This is a good signal, which means that the contents of the jar will be completely covered with brine during fermentation.

The addition of sugar to the brine speeds up the fermentation process.

As soon as the brine cooled down, I poured it over the vegetables in the jar. I put the jar in a deep plate, since the juice flows out of the jar during fermentation.

In the morning and in the evening, she pierced the contents of the jar with a knife in order to release bubbles of gas released during fermentation outside, and removed the foam that appeared.

After two days, my snack was acidic enough for my taste and completely ready to eat.

I want to note that this recipe is suitable for those who live in a city apartment, and they do not have the ability to store blanks in the basement or cellar. With this recipe, you can ferment vegetables throughout the winter and spring as they are eaten.

Homemade sauerkraut recipe in a saucepan like my grandmother

There are many recipes for this wonderful appetizer, but the cabbage fermented by my grandmother in the old Russian way was especially good. Do you want to cook the same one?

Ingredients:

Cabbage - 10 kg
Carrots - 200 g
Salt - 200 g
Sugar - 2 tbsp. l.
Dill seeds - 1 tbsp l.
Bay leaves - 3-5 pcs.

If you have a total weight of forks more or less than 10 kg, calculate how much salt you need for your amount.

We wash the heads of cabbage well, remove the stumps and, setting aside a couple of small heads of cabbage, cut into strips using a shredder or knife. Carefully wash the carrots, clean and rub on a coarse grater or cut into thin strips. Cut the remaining heads of cabbage into 8 pieces each.

Add grated carrots, salt, sugar to the chopped mass and mix, rubbing slightly with your hands.

Now we transfer half of the vegetable mixture into a large enamel pan without chips and tamp well. Next, lay out the heads of cabbage, cut into pieces, 3-5 bay leaves, dill seeds wrapped in gauze or bandage, and the remaining half of the shredded vegetables in an even layer.

We compact everything tightly, cover with a wooden circle or a flat plate and press down with a load.

Cover the pot with a towel or napkin, as the vegetable mixture must breathe, and leave it for fermentation at room temperature (20-22 ° C).

In the morning and in the evening we pierce the contents of the pan in several places. We also remove the emerging foam daily.

After 5-7 days, as soon as the brine becomes transparent, and the product acquires a pleasant taste and sufficient acidity, we put the pan in a cool place (cellar or basement).

If you want the vegetables to be slightly sour, then start taking a sample from the third day of fermentation.

My cabbage acquired the desired taste on the fourth day of cooking.

By the way, ready-made sauerkraut can be stored in the cold until spring, without allowing it to defrost.

Before, in the absence of a cellar, we kept it on the balcony. If it defrosts, then you need to use it in the near future, because in this case the finished product changes its structure and becomes soft, not crunchy and quickly deteriorates.

Video on how to ferment cabbage without salt and sugar

Now that we have learned how to cook this appetizer without salt and sugar, I will tell you how you can diversify its taste by adding fruits and berries.

Very tasty cabbage, sauerkraut for the winter with apples, cranberries and mountain ash

Now that we have prepared with you a sufficient amount of easy-to-prepare, but nevertheless wonderful appetizer, let's try another great recipe.

We will ferment cabbage with apples, cranberries and mountain ash.

Ingredients:

Cabbage - 3 kg
Carrots - 3 pcs. (large)
Salt - 70 g (20 g per 1 kg of vegetable mixture)
Cranberries - 200 g
Rowan - 200 g
Apples - 2 pcs.
Allspice peas - 0.5 tsp
Black pepper - 0.5 tsp.

For this recipe, we will use winter varieties of white cabbage (I have one large forks weighing 3 kg), carrots, cranberries, mountain ash and sweet and sour apples. I used the Semerenko apple variety.

I removed several upper leaves from the prepared fork, cut the rest into several large pieces, cut out the stalk and chopped it into thin strips with a knife. Grated carrots on a coarse grater.

Then she began to spread the vegetable mixture in layers into the pan, tamping it tightly and shifting it with apples and berries.

With the last layer, I laid out the rest of the vegetable mixture, tamped everything tightly again, covered with a flat plate, pressed down with a load and left to ferment at room temperature.

Every day (morning and evening) I pierced the contents of the pan with a knife in several places in order to release the accumulated gas.

After three days, the snack acquired the desired taste, I put it in glass jars and put it in the refrigerator for storage.

You can use cabbage, prepared by us according to these recipes, in different ways: as a snack, simply season with onion and oil; as a filling for dumplings, pies and pies; cook cabbage soup and; fry, simmer and bake, serving as a side dish for meat and fish dishes.

In contact with

First recipe below- just such a valuable fermented version. For a leisurely fermentation, it is actually quick cooking. Crispy cabbage slices will be ready after 2-3 days of infusion in a jar at room temperature.

We have included a second sample in the article. Ultra-fast with hot marinade. It no longer contains the benefits of natural fermentation, because vinegar is included in the marinade. It is a preservative and does not form "live bacteria" with it. But spicy vegetables are ready for sampling in 12 hours.

Choose a funky snack for your taste and purpose and cook more often all winter long!

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Instant pickled cabbage without vinegar

Super crispy recipe for everyone who loves tasty and healthy. Sourdough in a marinade containing only salt and spices and can be adjusted to taste. Ready-made slicing without oil, therefore, requires refueling with something as useful as possible. For example, extra virgin olive oil. Everything .

With a short effort and a couple of days of patience, you will get the traditionally great ingredient in 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 a warm place.
Calorie content per 100 grams - no more than 40 kcal.

We need:

Cabbage - 2.5-3 kg
Carrots - 3 pcs. and over average sizes
Water - 1 liter
Salt (no additives) - 2 tsp
Spices to taste
We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.

Important details:

You can put carrots as much as you like. We love it when there is a lot of it. This gives the brine a pleasant warm shade, and adds sweetness to the cabbage.
Spices can also be adjusted to suit you. More bitter pepper means more pungency. And also cumin, cloves, ginger and even turmeric. This classic pickled recipe responds favorably to many experiments.
Our proportions of ingredients will give traditional and juicy salad without too much spiciness. Brine can also be pleasant as a standalone drink.

Let's prepare the vegetables.

Thinly chop the cabbage. We are always helped by the Berner grater. Many housewives love a special hand shredder knife (or hand shredder). It can be bought right now during the fermentation season at any bazaar in the rows with barrel salting.

Chop the peeled carrots to taste. Do not forget that there is more than just a coarse grater. In this recipe, we are using medium.

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

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

We put the mixed vegetables in a jar in half and lightly tamp. Put spices on top. In our case, this is 1 bay leaf, 3 allspice peas and 1 tiny hot pepper. On top of the spices in the jar, put the remaining cutting of vegetables and repeat the set of spices again.

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

Prepare the marinade, pour in the vegetables and put the ferment under supervision.

Water at room temperature (!).

It is beneficial to prepare 1.5 liters of brine for a 3-liter jar. The proportion for 1 liter is 2 teaspoons of salt. You need pure salt without additives. Accordingly, for 1.5 liters of water - 3 teaspoons. We put in spoons without tops and taste.

Our goal is a solution that is slightly saltier than the ideal soup. Usually 3 level teaspoons are enough if the salt is extra grinded. But there are different brands of salt, and the coarse grind is not so salty.

Stir the salt in water until it is completely dissolved and pour the cabbage in a jar, covering the slices. We take a plug and pierce vegetables deeper, allowing the brine to penetrate to the very bottom.

You can use a long wooden stick to nod to the principles of natural fermentation. Strict Zozevites and Ayurveda aficionados strongly recommend working with fermented foods only with wood or ceramics.

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

Use any tool to make simple movements: in depth and parted the cutting, let's go 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 few 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. We put a fork next to it, which will remind you of the need to pierce the thread from time to time. This will allow you to constantly release air bubbles formed during fermentation upward.

We pierce vegetables 2-3 times a day.

We keep the jar at room temperature for 2 to 3 days.

If your home is warm, it will take less time to cook. If the conditions are sports (+/- 20 degrees), then 3 days is the standard period. Next, we put the vegetables in the refrigerator to stop fermentation, otherwise the cabbage will turn out to be too sour.

We advise you to try the slicing already at the end of 2.5 days and proceed according to your own preferences for readiness.

We get good sauerkraut and quite a lot of liquid that flows through the neck of the jar. As soon as the cabbage is ready, cover the container with a nylon lid and put it in the cold.

Once we tried the honey version.

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

Pickling quick classic cabbage in 12 hours

This savory guest of our meals is called "Provencal". It is not only quick cooking, but also looks very impressive. And how useful it will be during the holidays! If you overdo it on alcohol, the 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.
Caloric content per 100 grams - no more than 100 kcal.

The result of simple work is a completely ready-made salad, already seasoned with oil. It can be stored in the refrigerator for up to 1 month without problems, but eaten in a couple of sessions. 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 a hot marinade for 1 liter of water:

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

Important details:

1 glass - 250 ml
Of the spices, the best decoration for the marinade 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 like: for 1 kg of cabbage - 1 piece of medium carrots and bell pepper.
Frozen sweet red peppers are pickled as good as fresh. If there is, feel free to use.
Convenient and safe preparation - in an enamel or stainless steel pan.

The preparation is simple and quick.

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

Cooking the marinade.

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 oil and mix until the bulk components are completely dissolved. As soon as the liquid boils, pour in the vinegar, spoon a couple of movements and turn off the heating. 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 it tightly. Fill in half a hot marinade. Add the other half of the vegetables and add the rest of the marinade again. We put a plate on top and bend (a 1-2 liter can of water).

Leave to 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

Which cabbage varieties are best for you?

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

Young cabbage is poorly fermented and too old. They soften untidy and often lose the crunch of varieties with a spherical head of cabbage.

How to prepare new refreshing meals?

In addition to the bright participation in stew with meat, in borscht or hodgepodge, both spicy 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 to the appetizing result of pickling. You can enrich the flavor of your daily meals and add antioxidant vitamins to your winter menu.

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

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

According to historians, pickled vegetables, a food product obtained during fermentation, were invented by the Chinese, like porcelain, gunpowder, and paper. It is known that even in the 3rd century BC. NS. they fed it to the workers who built the Great Wall of China. In Korea, there has even been created a research institute "kichmi" - fiery sauerkraut.

The appetizer is revered by the peoples of many countries of the world, since in addition to its excellent taste, it is also unusually 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.

lassic recipe sauerkraut in a can of 3 liters

There are many ways to prepare a meal. 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 for a long time in a cold place without losing its beneficial properties. Since this tasty, healthy and cheap dish is one of our favorites on our table, it seems interesting to me to tell you about the methods of its most delicious preparation. I'll start with a quick recipe (in just 3 days) for making juicy, crispy and delicious sauerkraut without vinegar.

Ingredients:

white cabbage - 3 kg.
carrots (medium) - 2 pcs.
boiled chilled water - 1.5 l.
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 autumn cabbage varieties with a flattened shape, white, juicy with fleshy leaves. My grandmother grows the Snow White variety especially for fermentation in the country.

It is better to shred with a special knife. Peel and grate the carrots.

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

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

Then dissolve the salt in water.

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

The jar must be closed with gauze, which must be 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. In three days she is ready.

For lovers of sweet and sour cabbage, you must drain all the juice from the jar.

Add sugar to it, mix well.

Pour the cabbage with this juice and mix it well again.

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

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

Delicious instant sauerkraut with beets

This recipe is easy and simple to prepare. It turns out fragrant, with a 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, microflora in the intestines, 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 pepper - 1 pc.
salt - 50 gr.

Cooking.

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

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

Cut the garlic cloves into small pieces. Cut the celery leaves into coarse slices. Cut the pepper into thin rings.

You can now start stacking vegetables in layers in a clean enamel pot. 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. Place all vegetables in the same order and finish with a layer of beets.

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

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

At the bottom of the plate, you can put a jar of water or other weight, cover the pan with a lid, which you can slightly raise on one side.

On the fifth day (at room temperature), the sauerkraut will be ready to eat. All vegetables and even the pickle are delicious.

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 USSR approved GOST for the correct pickling of cabbage, according to which our grandmothers and mothers cooked. Such delicious cabbage reminds many people of the “taste of childhood”. Try it, you will love it! To prepare sauerkraut using Soviet technology, we need only 3 components.

Recipe:

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

Chop 3 kg of vegetable. It is better to chop the carrots finely, but you can also grate them on a coarse grater.

Take 60 gr. salt (you can and 75 gr., who likes saltier), add to vegetables and rub them well with your hands. After the vegetables have juiced and become shiny, add the carrots, evenly distributing them throughout the entire volume.

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

Leave it to ferment at room temperature for 3 days.

To make the cabbage tasty, you need to make punctures to the bottom of the pan in several places 2-3 times a day with a wooden stick. Thus, carbon dioxide generated during fermentation will be released, and the snack will be without bitterness.

At the end of 3 days, fermentation will stop and the salad can be stirred.

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 over-acid. The cabbage is crispy and delicious.

How to roll it up under the iron covers, see the video.

Quick sauerkraut per day without vinegar

Try this interesting recipe for the fastest way to make sauerkraut. A snow-white, tender, crispy and very tasty snack is 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". To prepare a liter can of sauerkraut, you need ½ a medium head of cabbage.

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

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

Prepare the brine in advance. To do this, boil 1 liter of water in a saucepan, add salt, sugar, one bay leaf and peppers. Stir well to completely dissolve the salt and sugar. Let the marinade cool to room temperature.

Pour the 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 can, 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 per 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 the cabbage stump, it's time to chop off the snow-white, sweet, crispy head, already slightly tacked by the autumn frosts. The appetizer for this recipe is still very good. It is crisp, delicious, extraordinarily aromatic, beautiful, and affordable for any budget. Cooking is simple and quick.

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

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

Take 10 liters. an enamel pot 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 in the kitchen for three days. Every day it is necessary to pierce it in several places 2-3 times with a wooden stick to the bottom to release carbon dioxide.

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

This is a must try, 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 the sauerkraut prepared according to this recipe a certain piquancy, aroma and indescribable taste. Kvasim for 3 days at room temperature. Try it!

Ingredients for 1 can of 3 liters:

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

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

Chop the vegetable into long strips, add salt and mash 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 in Korean), add to the vegetables, mix gently so that they are evenly distributed throughout the volume. Fill the jar tightly with salad, shifting layers of spices, up 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 the bitterness to come out, the salad should be pierced 2-3 times in three places every day with a wooden stick to the bottom of the can.

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

It is necessary to serve such a salad to the table with the addition of onions (green or onions) and aromatic sunflower oil. Bon appetite!

Pickled tomatoes with cabbage for the winter under iron lids

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

Ingredients for 4 cans with a capacity of 3 liters:

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

Cooking.

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

Stir these vegetables lightly with your hands. The bottom is 3 liters. jars put a couple of cloves of garlic cut in half, dill umbrellas and parsley, then a layer of tomatoes, a layer of cabbage, again a layer of tomatoes and a layer of cabbage.
Thus, fill the entire jar until the neck narrows. Add a stack of sugar to each jar.

Fill with a little water.

And we introduce a tablespoon of salt. Then add 0.5 shots of vinegar and pour water over the neck.

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

After complete cooling, put the conservation in the storage place. It's 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

Pickled cabbage recipe. With carrots and bell peppers. Crispy, aromatic and delicious! And most importantly, it is ready in a few hours! You can prepare such a salad every day!

Recipe:

Cabbage - 1 kg.
Carrots - 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 use these recipes and enjoy them. Thanks for reading. Visit my blog often, it will always be interesting. Until next time! I wish you health, positive energy, good luck and tasty preparations for the winter!

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

Which recipe to choose?

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

Currently, there are a lot of recipes, but among them it is necessary to choose the one you like the most. After all, every housewife dreams that as a result of her labors the most delicious sauerkraut will be obtained. Recipes for a 3-liter jar allow you to prepare such an amount of workpiece so that it is enough for a small family. Now it is no longer accepted to ferment in barrels or buckets, as our grandmothers did. Modern housewives prefer to make the next portion of fresh cabbage than store it in the pantry. Moreover, the apartment does not have any conditions for this.

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

The classic recipe in brine

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

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

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

Traditional option

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

Ingredients:

Two kilograms of cabbage.
Five tablespoons (tablespoons) of salt.
Several carrots.

Finely chop the cabbage, and peel and rub the carrots. Mix the crushed components thoroughly and transfer to the basin. After adding salt, we begin to knead the food with our hands or with a mortar. As soon as the first juice appears, you need to transfer the vegetables to a three-liter jar. Due to the fact that we thoroughly milled the cabbage and carrots, we will get a far from full jar. To make the cabbage tasty and aromatic, you can add your favorite spices. We cover the jar with gauze and wait a couple of days. For several days, it is necessary to stir the ingredients, relieving them of gases. Only in this case you will get delicious sauerkraut. The recipes for a 3-liter can given in our article allow you to accurately observe the proportions to obtain the best result. Cabbage cooked in this way turns out to be crispy and does not give off sourness.

Sauerkraut with sugar and salt

How to prepare sauerkraut with sugar and salt. The recipe is simple enough. For cooking we need:

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

For cooking, we need a large bowl. Chop the cabbage into very thin strips into it. Then add sugar, salt and knead it thoroughly with your hands. We rub the carrots and send them to the basin. Mix the ingredients and add dry dill, caraway seeds. Then we transfer the food to a three-liter jar and tamp it strongly.

Then we close the container with a nylon lid and send it to a warm place for three days. Place a plate under the jar. Within three days, it is necessary to pierce the cabbage with a wooden splinter, freeing it from gases. After the specified time has elapsed, the jar can be put away in a cool place for storage, for example, in the basement.

Cabbage with honey

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

For cooking, take:

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

Thinly chop the cabbage, and chop the carrots on a Korean grater. Mix vegetables and lightly rub with your hands. Now you can put them in a three-liter jar and tamp them thoroughly. Next, prepare the marinade. Add salt and honey to hot water, let the solution cool slightly and pour it into a bowl with cabbage. We put the jar in a deep plate, since during the fermentation process, excess liquid will overflow over the edges of the vessel. We leave the jar warm in the kitchen for several days, remembering to pierce the cabbage every day with a sharp knife (to remove gases). After a day, the workpiece can be put into the refrigerator.

Spicy cabbage with honey

Delicious sauerkraut is obtained by using additional spices or foods. If you like spices, you can make a spicy piece with the addition of honey. Before you ferment the cabbage, you need to prepare the brine. To do this, add one and a half tablespoons of salt and the same amount of honey to a liter of hot water. In addition, add ½ teaspoon of dill, cumin and anise seeds. Stir the ingredients until completely dissolved and let the solution cool slightly. In the meantime, we will prepare the vegetables. Chop the cabbage (two-kilogram head of cabbage) and a few medium carrots. We knead the chopped vegetables with our hands and put them in a jar.

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

Country style sauerkraut

Delicious sauerkraut comes from an old country recipe.

Ingredients:

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

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

Put the cabbage in a bowl and let it drain, you can squeeze it out a little before that to remove the liquid. We put the workpiece in a three-liter jar, and add honey to the brine. Stir the mixture until the honey is completely dissolved. After that, pour the marinade over the cabbage and leave it warm for another day. After 24 hours, the jar can be placed in the refrigerator or other cool place. After three days, the dish can be served.

Express recipe

If you are planning a party or a feast, then crispy cabbage can be the perfect snack. But the trouble is, getting a ready-made dish will not work out quickly. The sourdough will take several days.

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

Ingredients:

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

To prepare the marinade:

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

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

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

Cabbage with beets: ingredients

Bright and tasty sauerkraut with beets claims to be a table decoration. A terrific quick recipe will help busy housewives prepare a good snack in a minimal amount of time.

Ingredients:

Cabbage - 5 kg.
Beets - 2 pcs.
Garlic - 2 heads.
Bitter pepper - 2 pcs.

For brine (based on three liters of water):

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

Sauerkraut with beets recipe

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

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

Cooking secrets

Crispy sauerkraut is every housewife's dream. Despite the fact that everyone uses the same recipes, in some incomprehensible way the result is different. What is the reason? Probably, every housewife has her own little secrets that she does not reveal to anyone.

As you know, sauerkraut is a traditional Russian dish. Previously, cabbage was harvested in huge quantities so that it would be enough for a large family until spring. At the present time, we do not need so many blanks. A small amount is enough for modern housewives. After all, you can always prepare a fresh portion. For this reason, all recipes are designed to use three liter cans. Such dishes are very convenient and do not take up much space in the refrigerator.

Despite the changed realities, you can still use the old grandmother's tricks when cooking. It has long been believed that housewives should ferment cabbage only on "women's" days - Saturday and Wednesday (Wednesday was considered the best day). If a man starts cooking, then you need to start a business only on a "man's" day.

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

The workpiece is considered finished when the brine becomes transparent. After that, the sauerkraut must be removed to a cool place. For cooking, you can use oppression, but it should not be metal. Also, pay attention to the liquid level in the jar. If the top layer of cabbage is not covered with brine, it can disappear and spoil the entire workpiece.

How much salt should I put in?

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

Instead of an afterword

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