White cabbage 2 kilograms

Carrots 2 pieces

Beets 1 piece

Cloves 5 pieces

Bay leaf 5 sheets

Peppercorns 1 tbsp.

Garlic 2 heads

Ground red pepper (hot) to taste

Horseradish (root) 5 centimeters

Water 2 liters

Salt 2 tbsp.

Sugar 2 tbsp.

• Number of servings: 18
• Preparation time: 120 minutes
• Cooking time: 480 hours
• Serving temperature: Chilled dish
• Type of processing: Marinating
• Cuisine: European
• Occasion: Casual
• Season: autumn-winter

In the evening we prepare the brine: stir salt and sugar in cold, unboiled water. The next day, remove the top green and damaged leaves from the cabbage and chop it coarsely. Cut beets and carrots into thin slices, chop horseradish with a vegetable peeler. Finely chop the garlic cloves. Place half the beets and carrots in the bottom of a wide-necked jar or enamel pan, then the cabbage. Sprinkle everything with spices and remaining vegetables. Pour brine so that the cabbage is completely covered. We close it with a lid, plate or saucer, put it under pressure and keep it warm for five days. Place in a cool place or refrigerator.

Let's make the usual sauerkraut spicy. This snack will invigorate you, add a sparkle to your eyes, and awaken your appetite. It is good with bread and hot meat dishes. My guests will sweep it away in an instant!

Number of servings: 10

A simple recipe for homemade spicy sauerkraut step by step with photos. Easy to prepare at home in 3 days 18 hours. Contains only 188 kilocalories.

• Preparation time: 9 minutes
• Cooking time: 3 days 18 hours
• Calorie Amount: 188 kilocalories
• Number of servings: 10 servings

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Preparations, Pickling

Ingredients for ten servings

• White cabbage - 1.7 kilograms
• Hot pepper - 1 piece
• Garlic - 3 cloves
• Sugar - 25 Grams
• Horseradish root - 30 grams
• Carrot - 1 piece
• Salt - 30 grams
• Water - 1 Liter

Step-by-step preparation

1. How to cook spicy sauerkraut?
2. Clean the cabbage from the top dirty and damaged leaves. Cut into four parts and select the stalks. Chop finely.
3. Cut the pepper, remove the stem and seeds. Wash and chop.
4. Peel the garlic and cut into thin slices or chop.
5. Peel and chop the horseradish root in a blender or grate it. Use protective equipment - at least swimming goggles!
6. Peel the carrots, rinse and grate on a coarse grater.
7. In a large bowl, toss cabbage with carrots, peppers, horseradish and garlic. Lightly knead everything with your hands and transfer it to a starter bowl. Preferably enameled, ceramic or glass.
8. Prepare a brine from water, salt and sugar. Boil water, add salt and sugar. stir. Then strain through cheesecloth and cool.
9. Pour brine over the cabbage, cover with a plate and press down with pressure. The brine should completely cover the cabbage. Store at room temperature for 3-5 days while the fermentation process takes place. Every day (even twice a day), skim off any foam that forms and pierce the cabbage to the bottom with a clean wooden stick to release gases.
10. After the fermentation process is complete, send the cabbage to a cold place. You can transfer the cabbage into jars and close with a rubber lid.
11. Spicy sauerkraut is ready! Bon appetit!

Sauerkraut is an excellent snack and a rich source of vitamins, which are so lacking in winter. You can prepare a lot of dishes with sauerkraut; you can use it to cook soups, prepare main courses, and bake pies.

It takes up to several weeks to prepare the snack in the usual way, but there are also quick recipes and there are many of them. We offer six of the most popular recipes for cabbage starter using accelerated methods.

Instant sauerkraut recipes - general technological principles

Since ancient times, wooden containers have been used for pickling cabbage, but modern housewives prefer to do this in enamel pans. There is a certain nuance: the enamel should not be damaged, otherwise the interaction of acids with metal will cause the snack to acquire an unpleasant taste. The most common option is to quickly pickle cabbage in glass jars.

It is important what kind of cabbage to use for quick fermentation. Strong, dense forks of autumn varieties of the vegetable are ideal for fermenting cabbage in a quick way. They are white in color and their leaves are usually juicier.

When preparing for pickling, wash the forks well and be sure to remove the top leaves. After cutting in half, remove the stalk, then chop or cut into pieces of the desired size. Cabbage can be shredded with a knife or a special shredder, cut into checkers or large pieces.

If vegetables or apples are added, their amount should not be more than 3% of the mass of the prepared cabbage. To speed up fermentation, the cabbage is poured with hot brine, in which, in addition to salt, sugar is also dissolved. Vinegar is often added to this dressing, and less often vegetable oil is added.

The optimal temperature for rapid fermentation should not be below 24 degrees, so containers with cabbage are left warm and, after readiness, placed in the refrigerator.

Instant sauerkraut recipe - two-day recipe

Ingredients:

Five kilos of white cabbage;

300 grams of sweet carrots.

To prepare brine, per liter of purified water:

A level spoon of sugar;

Two full spoons of garden salt.

Cooking method:

1. After washing the forks, remove the top dense leaves. Cut the head of cabbage and chop it thinly. It is convenient to use a special shredder or potato peeler for these purposes, although this can be done carefully and simply with a sharp knife.

2. After peeling the carrots, grate the root vegetable into a coarse grater or thinly cut into strips.

3. Combine cabbage and carrots in a wide bowl and mix thoroughly. If the cabbage is a little tough, lightly knead it with your hands. Place the vegetables in a pickling container and prepare the brine.

4. Fill the pan with two liters of water, add salt and add sugar. Stirring, bring to a boil, then pour into the cabbage. If there is not enough brine, and it should completely cover the vegetables, you can slowly prepare an additional portion.

5. Cover the cabbage with a plate of suitable diameter or a wooden circle and press down a little. Place a small weight on top and leave it warm for two days.

6. Move the container with pickled cabbage to a cool place for storage.

Instant spicy sauerkraut: sourdough recipe in a jar

Ingredients:

Large forkful of white cabbage;

Two bay leaves;

Three large carrots;

Two small pods of hot pepper;

Six peas of allspice.

In brine:

Two teaspoons of evaporated (fine) salt;

Liter of settled drinking water.

Cooking method:

1. Using a special device or a knife, finely chop the cabbage. Grind the carrots on a coarse grater or grate them using the one used to prepare Korean carrots.

2. Pour the carrots and cabbage into a large bowl and mix well. If in the previous recipe the cabbage needed to be kneaded a little, then this time, on the contrary, we mix it carefully. It is best to do this with your hands, “fluffing” the vegetables.

3. Place the vegetable mixture in a clean three-liter jar, fill halfway and lightly compact. Place a bay leaf, a hot pepper pod and three peppercorns on top. Fill the jar a centimeter below the shoulders with the remaining cabbage, lightly compact it and lay out the spices. Don't forget to add hot pepper, although if you don't like it spicy, don't add it at all.

4. Prepare brine for cabbage. Dissolve salt in cool, preferably room temperature water; the brine should be a little saltier than the cabbage you want to get. Pour the brine into a jar and do it gradually. First, pour in about a third of the brine, carefully pierce the cabbage layer with a long stick and slightly push the cabbage apart so that the water fills all the voids. After this, pour out all the brine, fill the jar, not adding 1 cm to the neck.

5. Place the container in a deep dish, bowl or pan and, without covering, leave it warm. Every day, during the day and evening, we slightly push the cabbage layers apart with a stick to allow gases to escape. We stand for three days.

6. Store in the refrigerator, under a tightly closed, preferably non-metallic, lid.

Instant sauerkraut: recipe with garlic and vinegar in 5 hours

Ingredients:

A kilogram of late cabbage;

Two large carrots;

To fill:

Half a glass of unrefined sugar;

Half a liter of drinking water;

Black pepper - five peas;

A spoonful of coarse “pickling” salt;

Allspice - 4 peas;

Half a glass of refined oil;

Ten tablespoons of food vinegar.

Cooking method:

2. After mixing the vegetables in a large bowl, press four large cloves of garlic into the same bowl with a press and mix again. It is convenient to do this with your hands.

3. Bring the water to a boil, dilute sugar and salt, add oil and vinegar, and drop the peppercorns. After stirring, boil the brine for at least a minute.

4. Pour hot sauce over the cabbage, cover with a suitable plate and place a weight on top of it. Let the instant cabbage steep for at least 5 hours at normal room temperature. Then we transfer it to a glass jar and store it, sealing it tightly.

Instant sauerkraut: recipe with beets and garlic poured with vinegar

Ingredients:

Two kilograms of fresh cabbage;

Large head of garlic;

Two large beets;

Six peppercorns;

0.5 spoons of cumin (optional component).

Brine, per liter of filtered water:

Spoon of sugar;

35 ml food vinegar;

Two level spoons of garden salt.

Cooking method:

1. Cut the head of cabbage into checkers - square slices up to 4 cm in size.

2. Peel the beets and wash them. We grate one root vegetable using the coarsest grater, and cut the other into thin strips. Finely chop the peeled garlic cloves.

3. Wash a three-liter jar in hot water and soda and wipe it dry with a towel. Place beets and garlic cut into strips along the bottom of the container, add peppercorns and spices (cumin).

4. Place the cabbage in the jar tightly, without compacting it. There should be some space left between the pieces for filling. Place grated beets on top of the cabbage.

5. Prepare the filling. Bring a liter of water to a boil, pour sugar into it, then salt, stir, completely dissolving the bulk ingredients. Pour in the vinegar and bring almost to a boil again, but do not boil.

6. Pour the hot filling into the jar with vegetables. Having tied the neck with several layers of gauze, we leave it to salt for two days in a warm place. Then we put it in the refrigerator, where we store it under a nylon lid.

Instant sauerkraut: Georgian recipe in twelve hours

Ingredients:

Large forkful of white cabbage;

Small carrot;

Dark beets are a large root vegetable;

Onion head;

Hot pepper - 1-2 small pods;

Black or, optionally, allspice - 5 peas.

To fill with one liter of water:

A glass of vinegar;

Coarse salt - 2 full spoons;

Half a glass of sugar.

Cooking method:

1. Peel, thinly cutting off the peel layer, carrots, beets and onions. We cut the carrots into thin circles, the beets into strips, and the onion into half rings.

2. Peeled large cloves of garlic, in the amount of 5-6 pieces, are pressed into a small bowl with a special device. Alternatively, chop finely with a knife.

3. Cut the cabbage forks into four parts and completely remove the stalk. Cut the cabbage into large pieces.

4. Place the vegetables in a large bowl, add hot peppers and peppercorns, and add garlic. Mix everything thoroughly, no need to crush the cabbage. Packing it tightly, fill a three-liter jar with the vegetable mass, do not compact it.

5. Dilute the specified amount of salt and unrefined sugar in a liter of water. Bring the dressing to a boil; if debris has collected at the bottom, filter and boil again. After mixing the hot sauce with vinegar, pour it into a jar with cabbage.

6. Seal with a clean lid and leave in a warm place for 12 hours to “ripen”.

Instant sauerkraut: recipe without adding vinegar with apples

Ingredients for a liter jar:

Sweet and sour apples - 200 gr.;

50 gr. carrots;

A spoonful of sugar;

White cabbage without stalk - 700 gr.;

Two carnation umbrellas;

Allspice - two peas;

A spoon of special salt for pickling and pickling.

Cooking method:

1. Finely chop the cabbage and transfer it to a spacious bowl.

2. Coarsely grate the carrots and mix.

3. Wash the apples, cut into six slices, remove the core.

4. Place half the cabbage in a clean liter jar, top it with apple slices and cabbage again. We lay it tightly, lightly compacting the cabbage layers.

5. Pour sugar and salt into a container, place peppercorns and cloves on top of the cabbage. Pour hot water so that it completely covers the top cabbage layer.

6. Tighten the neck of the jar with gauze and place it close to heat for two days. Several times throughout the day we pierce the mass with a wooden splinter to release the air accumulated inside.

Instant sauerkraut recipes - useful tips and tricks

It is strictly forbidden to use aluminum utensils to ferment cabbage using quick methods. Such a metal quickly oxidizes when in contact with acid, and even the fastest cabbage will have time to acquire a grayish tint and an unpleasant metallic taste.

Before shredding, tear off and taste one leaf. If the pulp is juicy, with a slightly sweet taste, you can ferment it. It is better to stew cabbage that is not juicy and tasteless with fatty pork.

It is best to store sauerkraut prepared according to accelerated recipes in the refrigerator, tightly closing glass jars with nylon lids.

An interesting, very simple and easy way to create sauerkraut in a new way. According to this recipe, the salad turns out very appetizing, crispy and spicy. It will appeal to lovers of spicy snacks.
A minimum of production time, just a few inexpensive ingredients and you will get an interesting and very tasty version of sauerkraut. It will diversify your daily menu and saturate your body with useful substances and microelements.
It can be served with boiled mashed potatoes, cutlets, fish fingers, buckwheat porridge and meatballs. It can be used as a filling in making potato zrazas, buns and rolls.
You can adjust the amount of hot pepper yourself, depending on your taste.

How to properly cook spicy sauerkraut (with chili).

• Total Time: 42 minutes
• Preparation: 30 minutes
• Preparation: 48 -60 hours
• Total time: 49 -60 hours

Ingredients:

• cabbage (900 grams);
• chili (5 grams);
• salt (1 tbsp);
• carrots (100 grams)
• purified water

Instructions:

1. Shred the prepared head of cabbage with a vegetable blade and place the mixture in a deep plate.
2. Cut the chili into thin slices. If desired, remove the seeds from the hot pepper.
3. Grind the orange fruit and add to the total mass. We use only high-quality and juicy fruits.
4. Add the recommended amount of salt. To make sauerkraut, we use sea or table salt without additives or flavorings.
5. Mix the vegetable mixture until the mixture becomes homogeneous.
6. Place the resulting mixture in a glass container and compact it thoroughly using a muddler or masher.
7. Pour purified water into the container (so that it covers all the fruits), cover with a lid. We wait 48-60 hours.
8. Serve ready-made spicy sauerkraut with any dishes. Enjoy the original salad (flavored with a generous spoon of flaxseed or olive oil).

Sauerkraut is one of everyone's favorite dishes. This delicious instant dish can be prepared all year round. There are many recipes for sauerkraut. And each is good in its own way. Amazing taste and pleasant aroma, appetizing appearance of crispy cabbage...

It is also an important and practically the main source of vitamins and microelements that are so necessary for our body! Nowadays, there are many recipes for sauerkraut in cooking.

The already excellent taste of the fermented crispy dish can be supplemented with various fruits and vegetables, berries, herbs, herbs and spices. It is prepared with carrots, bell peppers, and is very tasty with pickled beets. Add cumin, cinnamon, corinder, garlic and bay leaf.

Our website has a large selection of the most popular sauerkraut recipes. Simple and easy to prepare options you will definitely like.

Sauerkraut - a classic recipe

Let's start with the classics: a proven step-by-step recipe with photos for beginners. Traditional sauerkraut is served with onion rings and seasoned with aromatic sunflower oil. They are also used to prepare rich winter soups: sour cabbage soup, cabbage soup, solyanka.

What do you need:

• 5 kg of white cabbage;
• 1 kg carrots;
• 80 g salt.

Sauerkraut recipe prepared in the classic way:

Finely chop the cabbage or grate it using a shredder designed for this purpose. Grate the carrots on a coarse grater. Sprinkle the prepared vegetables generously with salt.

Mix the ingredients, lightly rubbing the vegetables with your hands until the juice begins to release. Place in jars or pans, compacting with a wooden masher. To make sauerkraut very tasty, juicy and crispy, it is very important to pack it very tightly.

Cover the jars with a clean cloth. Cover the chopped vegetable mixture with an inverted plate and place a weight on the plate. Leave in the room for 2-3 days, then store in a cool place.

After some time, juice will be released. It can be removed with a spoon. But do not pour out the juice completely; the vegetable salad should be completely covered with liquid. Poke with a clean wooden stick (Chinese chopsticks will do) several times a day.

Simple sauerkraut recipe

Products:

• 1 kg cabbage;
• 300 g carrots;
• 1–2 bay leaves, cumin and anise seeds to taste;
• 25 g salt.

How to cook:

Shred the cabbage. Leave a few leaves whole. Some of them need to be placed on the bottom of the prepared container. Place shredded cabbage in layers on top, sprinkling each layer with salt and shredded carrots.

Add bay leaves and spices. When filling the jars, carefully compact each layer for better juice release. Cover the top with whole leaves and clean gauze folded in 2 layers. Then put a wooden circle and a weight. The weight of the load should be 10% of the weight of the cabbage (per 1 kg of vegetables/100 g of load).

After a few hours, the cabbage will settle and juice will be released. On the 2-3rd day the fermentation process will begin. You need to keep an eye on it during fermentation: remove foam from the surface periodically

Sauerkraut with berries and apples

Ingredients for pickling:

• 1 kg cabbage;
• 100 g apples;
• 100 g carrots;
• 30 g salt;
• cranberries, lingonberries - to taste.

Cooking method:

Chop the cabbage and mix with grated carrots and apples. Place some of the prepared cabbage in a jar lined with cabbage leaves. Sprinkle with salt, add cranberries and lingonberries, and then lay out the rest.

Cover the top with cabbage leaves and put under pressure for a day. Remove the foam that appears on the surface, pierce the vegetable slices with a wooden stick to release the gases formed between the layers.

Armenian sauerkraut

Required:

• 1 kg cabbage;
• 2 cloves of garlic;
• 100 g carrots;
• 0.5 bell pepper;
• 20 g beets;
• dill, cilantro and parsley - to taste.
• Brine: 500 ml water, 1–2 bay leaves, 1/6 tsp. cinnamon, 30g salt, 6 black peppercorns.

How to ferment cabbage with carrots and bell peppers in Armenian:

Cut the head of cabbage into 4 parts, remove the stalk. Peel the carrots, bell peppers, and cut the beets into thin slices. Peel the garlic, previously soaked in warm water, and chop the greens.

Mix all the ingredients and place in a jar, cover with cabbage leaves and a linen napkin, and press down with a weight.

Prepare the brine: add black peppercorns, bay leaves, cinnamon and salt to the water, boil, filter through cheesecloth folded in several layers.

Carefully pour cooled brine over the side of the jar. Place in a cool place for 1.5–2 months. Remove the top layer before use.

Spicy sauerkraut

What do you need:

• 1 kg cabbage;
• 1 clove of garlic;
• 200 g carrots;
• 30 g salt;
• ground black pepper - to taste.

Cooking method:

Wash, peel, and cut a strong, dense, intact head of cabbage into 4-6 pieces. Peel the carrots and grate them on a coarse grater, sprinkle with salt and pepper, add crushed garlic. Stuff the cabbage with the resulting mixture, placing it between the leaves.

In this case, the leaves need to be crushed with your hands so that the cabbage is saturated with salt.

Place tightly in an enamel pan and place under pressure until the juice appears. If the released juice does not completely cover the cabbage, add additional brine to it. It's easy to prepare: 300 ml of water and 20 g of salt. Boil and cool.

Instant sauerkraut

Delicious quick sauerkraut, which will be ready to serve three hours after fermentation.

Ingredients:

• white cabbage – 1 kilogram;
• garlic – 3 – 4 cloves;
• carrots – 2 – 3 pieces;
• table vinegar 9% - 10 tablespoons;
• salt – 1 tablespoon;
• vegetable oil – 0.5 cups;
• water – 0.5 liters;
• sugar - half a glass.

Cooking method:

Peel the cabbage from the top leaves and cut out the stalk. Chop into small strips. Peel the carrots and grate them on a fine grater or Korean style. Press the garlic cloves with a press. Mix all ingredients in a bowl.

Pour water into a saucepan and bring to a boil. Place salt, sugar, oil and vinegar into a saucepan. Bring the mixture to a boil, stirring thoroughly.

Pour hot liquid over vegetable mixture. Cover with a large plate. Place under pressure in the form of a liter jar filled with water. Sauerkraut for three hours to a day at room temperature.

Useful advice! The finished dish can be poured into glass jars and stored in the refrigerator, covered.

Sauerkraut in jars for the winter with brine

Delicious crispy sauerkraut in the classic way, which will not leave any lover of such a product indifferent.

Ingredients:

• white cabbage – 2 – 3 kilograms;
• bay leaf – 3 – 4 pieces;
• carrots – 2 – 3 pieces;
• black peppercorns to taste;
• salt – 2 tablespoons;
• sugar – 2 tablespoons;
• water – 1.5 liters.

Recipe:

Dissolve sugar and salt in warm boiled water, stirring well.
Shred the cabbage on a coarse grater or in a food processor. Grate the peeled carrots on a coarse grater. Mix the products.

Place the mixture with carrots into a three-liter jar, compacting it slightly. Periodically place bay leaves and peas between layers. Pour brine into the jar until it is completely covered. Cover the jar loosely with a lid or a piece of bandage.

Leave for 2-3 days at room temperature. Ready sauerkraut can be stored in the refrigerator.

Useful tips! The jar of cabbage should be placed in a deep bowl, as the brine will overflow during fermentation. For sauerkraut according to this recipe, it is better to choose late varieties.

An unusual recipe for sauerkraut, which turns out to be a very beautiful purple hue.

Ingredients:

• white cabbage – 3 kg;
• beets – 1 kg;
• water – 1 liter;
• sugar – 1 tbsp. l.;
• salt – 2 tbsp. l.;
• bay leaf – 3 pcs.
• table vinegar - 1 tbsp. l.;
• allspice – 5 pcs.;
• black peppercorns – 7 pcs.

Step-by-step cooking instructions:

Remove the top leaves from the cabbage and wash well. Cut in half and cut crosswise into squares.
Cut the peeled beets into thin slices.

Bring a liter of water to a boil, add salt, sugar, allspice and black pepper, bay leaf. Boil over low heat for 10 minutes, then add vinegar. Let it boil for another minute.

Mix the prepared vegetables with beets in a bowl and pour in the boiled marinade.

Place all ingredients along with the marinade in a three-liter jar. Sauerkraut in a jar for 3 to 4 days in a warm place.

Before serving, you can season with sunflower oil.

Helpful advice! When fermenting cabbage, you must ensure that its top layer is not left without brine.

Sauerkraut with bell peppers and grapes

Ingredients:

• 6 kg cabbage;
• 1.5 kg carrots;
• 8 sweet peppers;
• 1.5 kg of seedless grapes;
• apples, salt - to taste.

Preparation:

Chop the cabbage, sprinkle with salt and lightly grind. Grate the carrots on a coarse grater, cut the sweet pepper into strips. Mix everything, add grapes and apples, cut into slices.

Place the resulting mass in an enamel container, cover the top with a lid and apply pressure. Leave at room temperature for 2-3 days to sour.

Several times a day, pierce the mass with a wooden stick to the very bottom. Then transfer to a cool storage area.

Crispy sauerkraut with carrots

Composition for a 3-liter jar:

• cabbage - 3 kg;
• carrots - 2 medium;
• salt - 70 g;
• bay leaf - 10 pcs.;
• black peppercorns - 10 pcs.

The method for making sauerkraut is very simple and very tasty:

Wash the vegetables. Shred the cabbage and grate the carrots on a coarse grater. Mix thoroughly and add salt. The mixture should be a little saltier than usual in a salad, so when adding salt, taste it. Add bay leaf and peppercorns and mix again.

Next, you should rub everything well with your hands and compact it into a jar, very tightly. Using your hands or a masher (each layer), the jar should be filled to the very top (so if you don't have a lot of cabbage, use a smaller jar).

Place the jar of sauerkraut in a deep plate and leave it on the table for three to four days. Ferment at a temperature of about 20 - 21 "C.

Once or twice a day, you need to pierce the cabbage in several places to the very bottom to release the accumulated gas (if this is not done, the dish will taste bitter). You can pierce with a long knife or a wooden stick.

The jar must be covered with a lid! (but not completely closed).

After 3-4 days, close the jar of cabbage with a nylon lid and put it in the refrigerator. In the cold, the fermentation process will complete.

Sauerkraut - a very tasty recipe

How much cabbage will fit in a jar can be approximately calculated based on the fact that for each liter you need to take 1 kg of cabbage, but due to waste, take a little more.

For a 4 liter jar:

• 4-4.5 kg of cabbage in heads;
• 350-400 g carrots;
• salt - to taste;
• sugar - a couple of large pinches, but most likely to taste too.

Preparation:

If you use a food processor, use the attachment for the smallest pieces.

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Chop the cabbage and pile it up. Grate the carrots and place on top. Sprinkle the carrots with salt and sugar, and mix everything well, but not aggressively, but gently.

Well, if you have a large bowl, it is much more convenient to do this in a bowl. Once the vegetable mixture is smooth, taste for salt and sugar. The taste should be such that you would be pleased to eat it right now, as a salad.

Fill the jar tightly, but without fanaticism, trying to compact the cabbage, but still sparing it.

Advice! Do not fill the jar to the very top, leave a little space for the cabbage juice to release.

Cover the jar loosely with the lid and leave it on the table for two days if the apartment is warm. If it's cool, you'll need a day or two more.

How do you know when sauerkraut is ready? It will look like glass and drown in its own juice, and its taste will be pleasantly sour.

The finished sweet and sour sauerkraut should be covered with a lid and put in the refrigerator. The cabbage juice released there will partially return.