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

Quick sauerkraut in a few hours

It is physically impossible to truly ferment cabbage in less than 2 days. Pickling is a slow process. But there is a little trick. Can be done quick sauerkraut in just 3-4 hours. This recipe is especially good because you can even use young cabbage, which means that you can now make delicious cabbage 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 vegetable oil;
  
• 1 tbsp. l. Sahara;
  
• 0.5 liters 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 pieces. Boil water, dissolve sugar and salt in it, add oil and vinegar, you can add allspice. Bring the marinade to a boil. Pour the resulting marinade over the vegetables mixed in a bowl. Cover the top of the cabbage with an inverted plate and place pressure on top - for example, a jar of water. Leave the cabbage at room temperature for at least 3 hours, up to a day.

The finished cabbage can be transferred to a jar and stored in the refrigerator. But most likely, you will want to eat it quickly.

For variety, you can use a few cans of cabbage, then the cabbage will have a bright color and a pleasant flavor.

Cabbage prepared according to this recipe is not sauerkraut in the literal sense of the word. It would be more correct to call it pickled. But in conditions of acutely limited time, it can serve as a replacement for traditional sauerkraut without much loss.

Sauerkraut in a couple of days

Real sauerkraut does not cook so quickly. But if you still have 2-3 days left, 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 heap of coarse salt;
  
• 0.5 liters 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 napkin. Place the jar in a warm place for fermentation. Bubbles will appear in the jar. Periodically, lightly tamp the cabbage with a spoon so that the gas escapes and the cabbage remains under the brine. After two days you can take a sample. Store the finished cabbage in the refrigerator.

It is this type of 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 excess weight.

Sauerkraut is one of the healthiest and most delicious winter preparations. It is a complete source of vitamins and microelements. You can eat it on its own, add it to soups, or use it as a filling for pies. Several recipes have been developed on how to ferment cabbage so that it is crispy. It is enough to choose a method that suits you and strictly adhere to it.

To make tasty cabbage, you need to take many aspects into account. Even the quality of salt can sometimes affect the result. When preparing, follow these recommendations:

By adhering to such simple rules as how to properly ferment cabbage, you will be able to get an excellent snack. It will decorate not only your everyday, but also your holiday table.

Classic recipe

The most common way to ferment cabbage so that it is crispy is to use the classic recipe. You will need a minimum set of components:

• a head of cabbage weighing 4 kg;
• five carrots;
• salt and sugar 4 tablespoons each.

The entire cooking process can be divided into several stages:

You can store cabbage after the fermentation process is complete. Seal the jar with a plastic lid and place in a cool place. This cabbage starter recipe takes about 4 - 5 days.

Recipe with garlic

One of the ways to ferment cabbage deliciously is a recipe with the addition of garlic. The finished snack acquires an original taste and aroma. The following components will be required:

• cabbage forks weighing about three kilograms;
• three to four carrots;
• half a liter of clean water;
• 100 ml vegetable oil;
• 100 ml vinegar;
• a couple of cloves of garlic;
• a pair of laurel leaves;
• one and a half tablespoons of coarse salt;
• 4 spoons of sugar.

The method for fermenting cabbage so that it is crispy is extremely simple. The whole process consists of the following steps:

This appetizer can be served just a few hours after preparation. This recipe is rightfully considered the best way to quickly ferment cabbage.

Cabbage in honey brine

To prepare a delicious savory snack, a recipe for cabbage starter in a jar with the addition of honey is suitable. You will need very few ingredients:

• cabbage forks weighing three kilograms;
• one large carrot;
• a tablespoon of salt;
• 700 ml water;
• a tablespoon of honey.

The cooking process occurs in several key stages:

This appetizer should ferment within 24 hours. After this, it can be stored in a cool place.

Spicy cabbage

If you love spicy savory snacks, then this recipe is just what you need. The cabbage turns out unusually crispy and juicy. For preparation you will need a minimum of ingredients:

• a pair of cabbage forks weighing no more than 2 kg each;
• two capsicums;
• kilogram of carrots;
• 4 liters of water;
• 5 cloves of garlic;
• half a glass of salt.

The cooking process is simple. It consists of the following steps:

Choose a way to deliciously ferment cabbage that suits you and you can surprise your guests with an interesting appetizer. It will be in demand at any feast.

Video recipe for fermenting cabbage in Old Russian style

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

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

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

Sauerkraut is not only tasty, but also healthy

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

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

Sauerkraut with carrots is a classic.

Sauerkraut with carrots

This is the most common option. It can truly be said to be a classic. Instant sauerkraut can be prepared in a week. Not quite quickly, but nothing will happen to her until spring.

Ingredients:

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

Step 1.

Wash and clean the cabbage, remove the outer leaves. Now shred with a knife or on a special grater.

Shredding cabbage

Step 2.

Wash and peel the carrots. Grate on a coarse grater.

Step 3.

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

Kneading the cabbage

Step 4.

Now we put it in some container, compact it tightly and put it under pressure. Place the container in a warm place until foam appears.

Cabbage under pressure. You can come up with anything you want. The main thing is to press the cabbage well

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

Step 5.

After this, simply transfer it to sterilized jars and store it in a dark and cool place.

Sauerkraut with grapes and honey.

Cabbage with grapes and honey

According to this recipe, instant sauerkraut is prepared in just 24 hours. And the taste is sweetish and pleasant. You can try making a small portion. This recipe is designed for approximately a 3 liter enamel saucepan.

Ingredients:

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

Step 1.

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

Step 2.

Mix everything, sprinkle with salt, knead well and place in the prepared container.

Step 3.

Now lay out the grapes and basil in layers.

Step 4.

We make the brine. For 1 liter of water - 15 g. salt, stir and add 100 g. honey Bring to a boil and pour into a saucepan. Cover with a lid and leave for a day.

Sauerkraut with apples.

Sauerkraut with apples

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

We will need:

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

Step 1.

As usual, chop the cabbage and grind with salt.

Step 2.

Wash and peel the apples from the skin and core. Cut into slices, thinner.

Step 3.

Now put it in a container in layers. Cabbage, then apples with the addition of dill and caraway seeds. Then again cabbage and so on. Let's put all this under pressure for a few days. Don’t forget to help the gases escape by piercing with a knitting needle to the very bottom.

Step 4.

Now we put them in sterilized jars and store them.

Instant sauerkraut in a jar.

Cabbage is pickled in jars

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

Ingredients:

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

Step 1.

Shred the cabbage with a thin salt shaker.

Step 2.

Peel the apples from the skin and core. Cut into slices.

Step 3.

Peel the carrots and grate them on a coarse grater.

Step 4.

Now add salt and sugar to the cabbage. Mix well until the juice comes out.

Step 5.

Now mix cabbage, carrots and apples. Mix well and tamp the jar tightly. Preferably a 3 liter one. Leave in a warm place for 2 days. Be sure to help release gases by piercing with a knitting needle. You can place a rag or dish under the jar to prevent the juice from spreading on the floor.

Step 6.

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

Recipe for sauerkraut "Country".

Spicy sauerkraut with beets

Instant sauerkraut turns out spicy, for those who like it spicy. This recipe is for a large quantity (about 3-4 three-liter jars), but it can be easily reduced by half.

Ingredients used:

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

For the brine:

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

Step 1.

Now we will cut the cabbage into medium-sized squares.

Step 2.

But we cut the beets into thin layers - slices.

Step 3.

Finely chop the garlic, hot chili pepper and horseradish. Mix all ingredients thoroughly with cabbage and beets. and put into jars. It doesn't need to be tight.

Step 4.

Prepare the brine. mix water, sugar and salt until completely dissolved. Bring to a boil. Now fill the jars with it warm.

Step 5.

Let the jars ferment for 2-3 days. Then we place the jars into storage.

Sauerkraut with cranberries in 3 days.

Sauerkraut with cranberries

A very simple and tasty recipe with cranberries. The cabbage is crunchy, and the cranberries add a unique aroma and taste.

Ingredients:

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

Fill:

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

Step 1.

Cook the cabbage and cut it into thin salt shakers.

Step 2.

Peel the carrots and grate them on a coarse grater. Now mix the vegetables well.

Step 3.

Place in a jar in layers. Between the cabbage are bay leaves, thymine and pepper. Lightly compact. Place a handful of cranberries on top.

Step 4.

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

Step 5.

After fermentation, store the jar in a cool and dark place.

Instant sauerkraut with vinegar.

Cabbage pickles quickly with vinegar

Instant sauerkraut is tasty, crispy and sweet. Thanks to vinegar, you can taste sauerkraut the next day.

We will need:

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

For the marinade you will need:

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

Step 1.

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

Step 2.

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

Step 3.

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

That's all. Of course, there are a great many recipes. But everyone has the same basis. It’s better, of course, if the cabbage ferments itself; vinegar only speeds up this process, but the cabbage also remains very tasty and crispy.

Share your recipes in the comments, rate them on social networks, bye everyone.

Updated: September 11, 2017 by: Subbotina Maria

Despite the fact that cabbage does not have a sour taste, it contains a lot of vitamin C. People especially need it in the cold season to support the immune system and successfully resist flu and colds. Vitamin C is well preserved when cabbage is sauerkraut and even when it is frozen once. Sauerkraut at home helps you recover from illness and not get sick at all. In addition, it is a very tasty snack and the basis for many hearty dishes.

Features of sauerkraut at home

The first experience of sauerkraut at home may end in failure if you do not know the secrets that are well known to experienced housewives:

• Not all varieties of cabbage are suitable for pickling. The harvest collected in summer is not suitable for home preparation. It is better to ferment late varieties, giving preference to the juiciest ones, whose heads are almost completely white. One of the most popular varieties for fermentation is “Slava”, it is suitable for dry fermentation. “Kolobok” and “Amager” are best salted in brine.
• You need to cut the cabbage for fermentation with a sharp knife designed for shredding. But it is better to make the pieces not very thin, but about 5 mm. If you ferment thin, small pieces, they will become too soft, but sauerkraut tastes much better when it remains crunchy.
• You can ferment cabbage at home in an enamel pan, bucket, or in glass jars. If possible, you can try fermenting cabbage in an oak tub or barrel - it will acquire a unique taste. However, this method is only suitable for those who have a cold cellar for storing pickles. Aluminum containers are not suitable in any case, since this material reacts with lactic acid, which is formed during the fermentation of vegetables.
• Sauerkraut is fermented at room temperature or slightly below it. If the room temperature rises above 24 degrees, the cabbage may become slippery. At temperatures below 20 degrees, fermentation will not proceed intensively enough.
• In order for enough juice to be released, the cabbage must be placed under pressure or compacted very well. This is especially true when sauerkraut is dry-cooked.
• During fermentation, the cabbage must be pierced from time to time with a long, sharp knife to allow gases to escape. Otherwise, the finished snack will not have the most pleasant smell.
• Pickling cabbage at room temperature lasts 3 days, then you can eat it, but it will still taste better a little later: classic recipes call for fermentation for a week.
• It is best to store sauerkraut at a temperature of 0 to 2 degrees, so the cellar and refrigerator are ideal places for this. If necessary, cabbage can be frozen. To do this, you need to put it in bags and put it in the freezer. It is advisable to make portions not very large, since cabbage cannot be re-frozen. For the same reason, the balcony is not the most suitable place for storing sauerkraut at home.
• During storage, mold may form on cabbage. Mustard and sugar, which can be sprinkled on the workpiece at least once a month, help prevent its appearance.

When properly prepared and stored, sauerkraut can be eaten for 9 months after preparation. The fresher it is, the tastier it is, which is why it usually doesn’t sit out for so long.

Classic sauerkraut recipe: dry method

Composition (per 5 l):

• white cabbage – 4 kg;
• carrots – 0.4 kg;
• salt – 80 g;
• sugar – 80 g.

Cooking method:

• Wash the cabbage and remove the top leaves. Chop into strips of 3–4 mm.
• Peel the carrots and grate them on a coarse grater. If desired, you can grate it to make Korean salads.
• Mix the cabbage and salt thoroughly, crushing it with your hands.
• Sprinkle with carrots and sugar and stir.
• Fill the container in which you are going to ferment the cabbage. A five-liter saucepan or a clean glass jar of the same capacity is suitable for this purpose.
• When laying cabbage, compact it often with your hands or even your fist. Place the container in the basin, as a lot of juice will soon be released. Cover the cabbage with clean gauze; if possible, place a weight on top (when fermenting in a jar, you can do without pressure). Leave at room temperature for 3 days. Twice a day skim off the foam, rinse the gauze and pierce the cabbage with a knife.
• Move the container to a cooler place (unheated pantry, on the loggia, if there is no frost outside) and wait another 4 days.
• Place the cabbage in containers convenient for its further storage at home (if desired, you can store it in the same place you fermented it in). Put it in the basement or refrigerator. Don't forget that sauerkraut can also be stored in the freezer.

This recipe produces crispy cabbage with a slight sourness. There is no need to rinse or soak it before serving – you just need to pour some oil on it.

A simple recipe for sauerkraut in brine

Composition (per 3 l):

• cabbage – 2 kg;
• carrots – 0.2 kg;
• water – 1.5 l;
• salt – 50 g;
• sugar – 50 g;
• bay leaf – 1 pc.;
• black peppercorns – 3 pcs.

Cooking method:

• Wash the vegetables. Chop the cabbage and grate the carrots.
• Mix cabbage with carrots, put in a jar, compacting it carefully.
• Boil water, dissolve salt and sugar in it.
• Place bay leaves and peppercorns on top of the cabbage.
• Place the jar in a plate, pour hot brine over the cabbage until it overflows.
• Leave it in the room for 3 days, piercing the cabbage several times a day to release the unpleasant-smelling gases produced during fermentation.
• Transfer the cabbage to smaller jars, fill with the remaining brine and store in a cool place. At home, this place is usually the refrigerator, although some people store pickles in the basement.

Cabbage in brine is prepared simply and quickly, even for inexperienced housewives.

Sauerkraut with apples and lingonberries

Composition (for 6 l):

• cabbage – 3.5 kg;
• sour apples (ideally Antonov) – 1 kg;
• carrots – 0.3 kg;
• lingonberries (can be replaced with cranberries) – 100 g;
• rye bread (crackers) – 100 g;
• juniper berries – 5-6 pcs.;
• cumin (seeds) – 5 g;
• sugar – 60 g;
• salt – 80 g;
• currant leaves – 5-6 pcs.;
• vodka – 70 ml.

Cooking method:

• Prepare a container for sauerkraut. Two three-liter jars or a large saucepan of 6-7 liters will do. An enamel bucket and an oak tub are also suitable containers. The selected container must be washed well and doused with boiling water.
• Place cabbage leaves at the bottom of the tub (or other container), after washing them first. Place half of the currant leaves and a crust of bread there.
• Chop the cabbage, mix it with salt and wait until the juice starts to release.
• Add sugar, grated carrots and cumin seeds, stir.
• Wash the apples, cut into several parts, cut out the core.
• Add a layer of cabbage, filling the container about a third full. Compact it well.
• Add half the apples, juniper berries, and remaining currant leaves.
• Lay out the rest of the cabbage and tamp it down thoroughly.
• Add the remaining apples and sprinkle the lingonberries. Cover with gauze or a clean cloth. Pour vodka over the cabbage and leave to ferment at a temperature of 18–22 degrees for 5–7 days. Pierce the cabbage regularly with a knife or long-handled wooden spoon.
• Store in a cool place.

There is no shame in serving cabbage pickled according to this ancient recipe even at the holiday table.

Spicy sauerkraut with beets, horseradish, garlic

Composition (for 5–6 l):

• cabbage – 4 kg;
• beets 0.4 kg;
• garlic – 2 heads;
• grated horseradish root – 30 g;
• sugar – 60 g;
• salt – 80 g;
• water – 1 l.

Cooking method:

• Peel the raw beets, wash them, cut them into large pieces and grate them using a regular grater or a Korean salad grater.
• Pass the garlic through a press.
• Grate the horseradish.
• Finely chop the cabbage.
• Mix cabbage with horseradish, beets and garlic.
• Boil water, dissolving salt and sugar in it.
• Place the cabbage in a fermentation container (you can put it in jars). Place the container itself on a large plate or in a basin.
• Carefully press down the cabbage so that it lies as tightly as possible.
• Pour hot brine over the cabbage.
• If the size of the container allows, place a plate on top of the cabbage and place a weight on it (for example, a jar filled with water).
• 2-3 times a day for a week, remove the load and pierce the cabbage in several places to release the gas formed during fermentation.
• After 7 days, put the cabbage in jars and put it in the refrigerator. If the cabbage has already been fermented in jars, you can store it directly in them.

This recipe produces a spicy appetizer with a beautiful color that will appeal to lovers of savory dishes.

Tender cabbage pickled with honey

Composition (for 6 l):

• cabbage – 4.5–5 kg;
• salt – 85–90 g;
• honey – 70–75 g;
• bay leaf – 5-6 pcs.

Cooking method:

• Chop the cabbage, mix with salt, remember and wait until the juice is released.
• Melt the honey, dissolve it in a minimum amount of water (a quarter cup).
• Pour the honey liquid over the cabbage and mix well.
• Sterilize liter or larger jars and place bay leaves on them.
• Tamp each layer down and fill the jars with cabbage, leaving enough room at the top for the cabbage juice to escape. Place the jars on plates.
• Place for 3 days in a fairly warm room (20 to 24 degrees). Prick the cabbage twice a day.
• Drain off excess juice, leaving only a small layer covering the cabbage.
• Place a wooden circle or cloth in a large saucepan. Place the jars of cabbage in the pan. Fill the pot with water until it reaches approximately the level of the cabbage in the jars.
• Place on low heat. Sterilize for 20 to 40 minutes depending on the volume of the jars.
• Remove the jars of cabbage from the pan, roll them up and turn them over.
• Wrap it up and leave it to cool like that.
• When the jars have cooled, they can be stored in the pantry.

Cabbage prepared according to this recipe will be tender. It keeps well even at room temperature. This distinguishes this method of its preparation from others.

Video: Delicious sauerkraut according to a family recipe!

Taste, crunch, beauty!

Sauerkraut is delicious on its own, but traditionally it is served as an appetizer, adding onion cut into thin half rings and drizzling with vegetable oil. In addition, home-sauerkraut can be used to prepare solyanka, bigos, cabbage soup and other dishes.

Every day the cold gets closer and you need to stock up on various pickles for the winter. And then the first frosts hit and grabbed our cabbage. Now it will not be bitter and you can make a lot of tasty things from it for the winter. For example, you can or. This can be done in large pieces or finely chopped as usual. Today I decided it was time to make sauerkraut.

This one is very easy to prepare. If you don’t know how, then I will share with you my favorite recipes. I agree that the multitude of them usually makes your eyes widen and you want to try most of them. Just how to manage everything and most importantly: when? Don't worry. After all, you can do a little bit, 1 – 2 jars for testing. And then you can decide which one you like best.

Not only I, but also my family cook using these methods. Therefore, they are all time-tested. The white cabbage always turns out crispy, the hand itself constantly reaches out for it. But I also wanted to surprise you a little with one recipe. This is about fermentation without salt. Are your eyebrows already creeping up? Then let's get down to business.

Sometimes you don’t always want to salt this vegetable just because it is a very troublesome and dirty task. Lately everyone is in a hurry to get somewhere and therefore everything needs to be done very quickly. Using this method, everything will take you about two hours. At the same time, our vegetable turns out very tasty and crispy.

Ingredients:

• Carrots – 2 pcs.;
• Salt – 2 tbsp. l. with a slide;
• Sugar – 2 tbsp. l. without slide;
• Water – 1.5 – 2 l.

Preparation:

1. Take a fork and remove the top leaves from it. They are damaged and dirty anyway, so we don’t need them at all. We cut the head of cabbage in half and then chop each part into thin strips. Place in a large bowl or leave directly on the counter.

2. Next, peel the carrots and grate them on a coarse grater. Add to cabbage and stir. You just don’t need to crumple anything. We just need to stir the whole mixture evenly.

3. Place the vegetables in a clean jar, but do not compact them too much. You can only accept it. The container must be filled to the neck.

4. Add salt and sugar on top. Now gradually pour in clean drinking water at room temperature. In order for the liquid to be everywhere, you need to pierce the contents with a wooden skewer or knife. the water should completely cover the cabbage.

Salt should not be iodized. And the most ordinary stone food.

5. Cover the jar with a lid and leave at room temperature for 3 days. Sometimes you need to puncture again to allow carbon dioxide to escape. This way the cabbage will not taste bitter. If there is no brine on top, then add more water, since the white water should not be dry.

6. After time has passed, close the jar with a lid and store it in the cold.

Crispy sauerkraut - delicious recipe in a jar:

I can already imagine how in winter I will take a jar out of the cellar and put cabbage on a plate. Season it with onions and vegetable oil. This makes a delicious salad. And it crunches so loudly that it even makes your mouth water, mmm! You probably imagined this with me. But I think it’s better not to imagine, but to get down to business right away.

Ingredients:

• White cabbage - 1 fork;
• Carrots – 2 pcs.;
• Salt – 1.5 tbsp. l.;
• Sugar – 0.5 tbsp. l.

Preparation:

1. The head of cabbage must be cleared of the top leaves. They are still dirty and spoiled. So we just throw them away. Then cut it into several pieces. They should be such that they can be easily chopped into strips. Then we put the already chopped one into a large bowl.

2. Sprinkle with salt and sugar. Now let's start mixing. But we need to do this in such a way that it gives the impression that we are working with dough. The cabbage should release juice.

Always taste everything you cook. You may not have enough salt. After all, when salting it should be a little salty.

3. Peel the carrots and grate them on a coarse grater. Or use a vegetable cutter. We send it there too. Mix well.

4. Place our mixture in the jar very tightly. Then place the container on a plate and leave it on the table at room temperature for 3 days. During this time, it is necessary to periodically pierce the cabbage with a knife or skewer. This will allow all the carbon dioxide to escape.

5. Close the jar with a nylon lid and store it in the refrigerator or cellar.

How to ferment cabbage without salt and vinegar?

I never thought that I would ever have to try such a delicious thing. Yes, I didn’t even know about its existence. Until recently. They just treated me one day not only to cabbage, but also to its brine. Yes, it's amazing! But my wife liked it. By the way, me too. Therefore, I advise you to try it too.

Ingredients:

• White cabbage – 3 kg;
• Carrots – 2 pcs.;
• Garlic – 1 head;
• Hot pepper – 1 pc.;
• Bay leaf – 3 pcs.;
• Allspice peas – 6 pcs.;
• Water – 1.5 l.

Preparation:

1. First, chop the cabbage into thin strips. And then grate the carrots on a coarse grater. Mix everything in a bowl or right on the table. Let's add some more garlic. It can be cut or left as whole cloves.

2. First place bay leaf, allspice and hot pepper on the bottom of a clean jar. Next comes the vegetable mixture to the very top.

Add hot pepper as desired. You can cut it or not add it at all. Also any herbs you like.

3. Fill everything with clean drinking water at room temperature and leave it warm for 2 – 3 days. The number of days depends on how much you like sauerkraut.

4. Then close it with a nylon lid and store it in the refrigerator.

How to ferment cabbage in jars for the winter?

You can use our vegetable fresh in winter. But for some reason, in the cold season, you don’t really want as many fresh vegetables as in the summer. That’s why most housewives and I prefer to ferment it. And it’s much faster to cook from this one. I took out the already chopped one and threw it into the soup.

Ingredients:

• White cabbage – 3.5 kg;
• Carrots – 1 pc.;
• Salt – 1.5 tbsp. l.

Preparation:

1. First of all, chop the white cabbage. For convenience, use a special grater, knife or vegetable cutter. I won’t put it into a cup, but will continue to cook it right on the countertop.

2. Immediately grate carrots on top on a coarse grater. mix a little with the white cabbage.

3. Now sprinkle with salt and begin to crush the mixture thoroughly so that the salt is distributed and helps the vegetables release their juice.

4. Immediately put everything in a jar. All the cabbage should fit into it. Therefore, you can compact it either with your hands or with a masher. Just cover the top with a lid and leave on the table for 3 days. Sometimes you need to pierce the contents of the jar so that carbon dioxide escapes.

To avoid having to endlessly wipe the brine off the table, place the jar in a bowl. Then all the excess liquid will be in it.

5. After time has passed, the jar can already be closed with a nylon lid and stored in the cold.

Sauerkraut with beets - quick recipe

Did you know that you can ferment it not only with carrots? But beets are also used. It turns out this assorted vegetables. It is not only tasty, but also very beautiful. From this cabbage you can make a delicious appetizer with onions that will look great on the holiday table.

Ingredients:

• Cabbage - 1 fork;
• Carrots – 1 pc.;
• Beets – 1 pc.;
• Dill seed – 0.5 tsp;
• Salt – 1 dec. l.

Preparation:

1. Prepare beets and carrots. To do this, we clean them and grate them on a coarse grater. You can also use a food processor, vegetable slicer or grater for Korean carrots.

2. Remove the top leaves from the white cabbage and cut the forks into pieces. We chop each part into thin strips.

3. Now you should mix the vegetables. To do this, you can use any basin or just a table surface. Place cabbage on it. Next are carrots and beets. Sprinkle everything with dill seeds and salt. Now mix everything well and knead it, as if you were working with dough.

If you decide to use a pan, be sure to place some kind of weight on top.

4. Transfer the larger pan or directly into jars, compacting well. Leave at room temperature for 3 days, and then store in the cold.

How to ferment cabbage in a saucepan?

Of course, when you salt cabbage, you prefer to immediately put it in jars. Try fermenting it in a saucepan first, and then putting it in a container. It's just easier to work with a saucepan. For example, piercing and releasing air. Try it, maybe this will become your favorite way.

Ingredients:

• White cabbage - 1 fork;
• Carrots – 1 pc.;
• Salt – 2 tbsp. l.

Preparation:

1. Prepare the head of cabbage. We remove damaged leaves from it and cut it. Grind each into thin strips. Just adjust its length to your liking. Place in some bowl.

2. Three carrots on a coarse grater and send them to a white cabbage grater.

3. Now add salt and mix everything well. Try to knead the mixture so that the vegetables release their juice. So it will decrease in volume.

4. Now put it in a pan. Press down firmly with your fists. Place a plate on top and place a weight. Leave at room temperature for 3 – 4 days. On the first day it will begin to foam - this is the beginning of the fermentation process. Every day you need to sometimes lift the plate to let the gases escape. This will remove all the bitterness.

If you want the process to speed up, place the pan in a warm place.

5. Place the cabbage in jars, close the lid and put it in a cool place.

Recipe for sauerkraut with apples:

You know, I didn’t even know it was possible to make something so delicious. The first time I was treated to it, I liked it so much that now I try to make several jars every year. Its taste is very unusual. Apples give their unique flavor to cabbage, which makes you reach for it again and again.

Ingredients:

• Cabbage – 3 kg;
• Apple – 2 pcs.;
• Carrots – 1 pc.;
• Bay leaf – 3 pcs.;
• Allspice peas – 5 pcs.;
• Salt – 2 tbsp. l.

Preparation:

1. Remove the top leaves that are dirty and damaged from the fork. We cut it in half and chop each into thin strips. This can be done with a knife or a special cabbage grater. Place it in a large basin or bowl.

2. Peel the carrots and grate them on a coarse grater. We send it there too.

3. Cut the apples in half and remove the core. Now chop it into thin slices. Throw it in with the vegetables.

It is better to take green fruits or any other. But the taste should be sweet and sour. They should also be firm, not crumbly.

4. Salt everything and add pepper and bay leaf. Now mix thoroughly, while trying to knead the contents of the container thoroughly. This will allow us to extract the juice.

5. Place the vegetable mixture in a clean three-liter jar. We compact it quite tightly. In this way we fill the entire jar.

6. We put it in some basin. You can cover the top with gauze. Leave it at room temperature for 2 days. Sometimes you need to pierce the cabbage with a skewer or knife to let the air out. Then we close the nylon lid and put it in a cool place for storage.

These are the delicious and simple methods I described to you today. I hope you found one in them that you want to try right now? I like to try new things and it's nice to see others doing the same. And now I say goodbye to you. See you again!