Sauerkraut in a jar, with a sweetish taste. Recipe for sweet pickled cabbage for the winter

Every year, when autumn comes, I always make sweet sauerkraut. Oh, just don’t think that she’s really sweet! This is ordinary sauerkraut, which tastes not sour, but more sweetish. This is exactly the type of cabbage we love, however, I want to say that I have been looking for its recipe for a very long time. For example, last year I tried more than five different recipes, they were all excellent, but the cabbage always turned out sourish.

You can ferment cabbage not only in a jar, but also in an ordinary bowl or pan, the main thing is to put some kind of weight on top. I also want to note that this recipe You can do it in two ways; more precisely, the cabbage will turn out crispy or not. In order for the cabbage to be crispy, you need to cool the marinade a little, and then pour it over the chopped vegetables. If you want the cabbage to be, on the contrary, not crispy, you need to pour almost boiling marinade over it, stir and be sure to cover with a lid.

500 grams of cabbage,

A couple of cloves of garlic

Liter of filtered water,

40 grams of rock salt,

200 gram glass Sahara,

Vinegar (scales showed 125 milliliters),

170 milliliters vegetable oil

So, if you like your cabbage crispy, then start the cooking process by pouring water into a bowl.

Grind the garlic cloves using a special press. Place it in water.

Add salt, sugar to it, pour vegetable oil.

Bring the marinade to almost a full boil, pour in the vinegar, stir and set the pan off the heat for now.

Chop the cabbage and grate the carrots.

Combine everything, pour marinade.

If you want the sauerkraut to be less crispy, then first chop all the vegetables, then pour the hot marinade over them, without letting it cool a bit. Well, it goes without saying, cover the container in which you plan to ferment the cabbage with a lid.

I would like to note that this cabbage can be eaten immediately after the marinade has cooled. Therefore, this recipe can be classified as fast not only in terms of the cooking method, but also in the readiness of the cabbage.

Sweet sauerkraut, recipe with photo

None of the invited guests can resist such cabbage. Be sure to serve it in several bowls so you don’t have to run to the kitchen and add more.

Sweet sauerkraut

Main ingredients: Cabbage, Carrots, Sugar

Sweet sauerkraut It turns out crispy and very tasty. Unfortunately, this type of cabbage does not keep for a long time, so I suggest cooking it all winter from time to time. It is especially good for the holidays, since its taste is familiar to many from childhood, and the properties of cabbage will help your stomachs cope with the abundance of heavy food, which is always plentiful on holiday tables.

Ingredients for making sweet sauerkraut:

White cabbage 1 kilogram
Sweet carrots 1 kilogram
Salt 2 teaspoons
Sugar 2 tablespoons

Products not suitable? Choose similar recipe from others!

Glass jar, wooden stick, saucer, cup, kitchen knife, vegetable grater, paring knife, deep bowl, tablespoon, gauze.

Preparing sweet sauerkraut:

Step 1: Prepare the vegetables.

Vegetables need to be peeled and washed, top leaves removed from cabbage, and peeled from carrots. Wash everything and chop using a special grater for chopping vegetables.

Attention: do not forget to remove the stalk from the cabbage so that it does not spoil the entire salad.

If you don’t have a special grater, then chop the carrots using a regular grater, and cut the cabbage into thin strips.

Step 2: Sauerkraut.

In a large bowl or basin, combine the vegetables. Add salt to them and mix gently but thoroughly. There is no need to squeeze or crush; on the contrary, try to stir so carefully that the juice does not stand out at all.

Place the resulting salad in glass jar. Now you need to compact the vegetables very tightly so that the brine comes out. Cover the jar with clean and thick gauze, and place a saucer with a load on top, which can be, for example, a small cup filled with clean water. Leave the cabbage to ferment for 2 – 3 days. At the same time, every day, or better several times a day, you need to release gases from the jar. To do this, pierce the cabbage with a wooden stick. Pierce in several places and all the way to the bottom.

Step 3: Prepare fermented milk sweet cabbage.

Mix the previously squeezed brine with sugar until smooth. Pour the resulting liquid into a jar with cabbage. Close the lid and leave for another 12 hours. After which the pickled sweet cabbage will be ready. Store it in a cool place, but not for long, and it is better to eat it soon.

Step 4: Serve sweet sauerkraut.

Ready-made sauerkraut is very delicious salad appetizer. It turns out crispy and incredibly appetizing. Serve it in a separate saucer, garnished with pieces sweet and sour apples, dried plum, cranberries or green grapes and don’t forget to sprinkle it with aromatic sunflower oil.

Tips for the recipe:

– It’s not for nothing that I noted in the list of ingredients that carrots should be sweet. The fact is that the sweeter and carrots taste better, the tastier and sweeter the cabbage sauerkraut with it turns out.

– If you are uncomfortable fermenting cabbage in a jar or you ferment it right away a large number of vegetables, take a large enamel bowl or a special tub.

– You can pierce cabbage in a jar not only with a wooden stick, but also with a long knife, if its blade reaches the bottom of the container.

– Do not use for cooking sauerkraut iodized salt, as it can give bitterness.

Sweet sauerkraut

Sweet sauerkraut turns out crispy and very tasty. Unfortunately, this type of cabbage does not keep for a long time, so I suggest cooking it all winter from time to time. It is especially good for the holidays, since its taste is familiar to many from childhood, and the properties of cabbage will help your stomachs cope with the abundance of heavy food, which is always plentiful on holiday tables.

Sweet cabbage

Most housewives make preparations for the winter, but even in the warm season it’s nice to take a jar out of the pantry and treat yourself to delicious pickled vegetables. See how to make sweet cabbage.

INGREDIENTS

Cabbage 2 Kilograms
Carrots 2 Kilograms
Garlic 2 pieces
Water 1 Liter
Salt 2 tbsp. spoons
Sunflower oil 1/2 cup
Granulated sugar 1 Cup
Vinegar 70% 1 tbsp. spoon

1. Wash and chop the cabbage thinly, transfer it to a deep saucepan or bowl for easy mixing. We clean and wash the carrots, grate them on a coarse grater and place them in a container with the cabbage. Peel and finely chop the garlic, mix everything.

2. Make the marinade: pour water into a deep saucepan, after boiling, add salt and sugar, pour sunflower oil, bring to a boil, and then pour in vinegar. After the marinade stops boiling, turn off the heat.

3. Pour hot marinade over cabbage and carrots. Mix well and begin to knead and compact the vegetables. It is convenient to do this with a potato masher. When the marinade has cooled, you can mash the vegetables with your hands.

4. Cover the workpiece with a lid and send it to a cool place, you can put it under a press. We keep everything cold for three days. Now our sweet cabbage is ready to eat.

Sweet cabbage - step by step recipe from photo to

Sauerkraut in sweet and sour sauce

Cooking time: Not indicated

My husband constantly asks me to pickle his cabbage. He literally eats it in jars. You won’t believe it, he even takes it to work in small containers. I don’t know what caused such a love for this vegetable.

You know, I'm a little upset that I have to make sauerkraut almost every weekend.

The thing is that sauerkraut, the recipe for which I have been using lately, is ready to eat in just two hours. Therefore, when I have a problem in that this appetizer unexpectedly runs out, I quickly prepare it and wait just a couple of hours, and then serve it to the table.

Of all the recipes that I have already prepared, the recipe for sauerkraut in sweet and sour sauce, it seems to me, the most successful. The cabbage really comes out moderately sour and a little sweet, I recommend that you definitely prepare this delicacy, believe me. You will definitely like it.

– carrots (you don’t have to add them),

– a glass of vegetable oil,

– 1 tablespoon of liquid honey (I forgot to take a photo of it),

- dining room spoon of salt,

- half a liter jar itself ordinary water,

– 1 Bay leaf.

To do this, pour water into the container.

Add bay leaf and salt to it.

Pour in vegetable oil and vinegar, add honey.

Bring the marinade to a full boil.

Remove from cabbage upper layer leaves. Chop the kaputi with a sharp knife.

Peel and grate the carrots.

Combine all the ingredients and add marinade to them.

After two hours, the cabbage will be completely saturated with the hot marinade and cool down; it can be safely served.

Sweet and sour sauerkraut: recipe with photo

Sweet and sour sauerkraut, prepared according to our recipe with photo, turns out juicy, crispy and very tasty. Great for fried meat. For preparation details, see our website.

Step 1: Prepare the vegetables.

Vegetables need to be peeled and washed, top leaves removed from cabbage, and peeled from carrots. Wash everything and chop using a special grater for chopping vegetables.
Attention: do not forget to remove the stalk from the cabbage so that it does not spoil the entire salad.

If you don’t have a special grater, then chop the carrots using a regular grater, and cut the cabbage into thin strips.

Step 2: Sauerkraut.

Place the resulting salad in a glass jar. Now you need to compact the vegetables very tightly so that the brine comes out. Cover the jar with clean and thick gauze, and place a saucer with a load on top, which can be, for example, a small cup filled with clean water. Leave the cabbage to ferment for 2 - 3 days. At the same time, every day, or better several times a day, you need to release gases from the jar. To do this, pierce the cabbage with a wooden stick. Pierce in several places and all the way to the bottom.

Step 3: Prepare pickled sweet cabbage.

As soon as the cabbage has fermented, you need to take it out of the jar, squeeze out the brine from it (but not just into the sink, but into a deep plate, we will need it later). Transfer the cabbage and carrots to a clean glass jar.
Mix the previously squeezed brine with sugar until smooth. Pour the resulting liquid into a jar with cabbage. Close the lid and leave for another 12 hours. After which the pickled sweet cabbage will be ready. Store it in a cool place, but not for long, and it is better to eat it soon.

Step 4: Serve sweet sauerkraut.

Ready-made sauerkraut is a very tasty salad appetizer. It turns out crispy and incredibly appetizing. Serve it in a separate saucer, garnish with slices of sweet and sour apples, dried plums, cranberries or green grapes and do not forget to pour aromatic sunflower oil over it.
Bon appetit!

It’s not for nothing that I noted in the list of ingredients that carrots should be sweet. The fact is that the sweeter and tastier the carrot, the tastier and sweeter the cabbage sauerkraut with it turns out.

If you are not comfortable fermenting cabbage in a jar or you are fermenting a large number of vegetables at once, take a large enamel bowl or a special tub.

You can pierce cabbage in a jar not only with a wooden stick, but also with a long knife if its blade reaches the bottom of the container.

Do not use iodized salt to make sauerkraut, as it may cause bitterness.

How to cook sweet cabbage for the winter

Sweet cabbage for the winter - vitamin salad instant cooking. will become delicious snack during the cold period both on the festive table and on weekdays. Ideal as a complement to various side dishes and main courses. Can serve as a dressing for soups.

Sweet cabbage recipe

The recipe is easy to prepare, due to the availability of ingredients at any time of the year. The salad has a spicy, sweetish taste and a crunchy texture. And it is stored for quite a long time, without losing its original characteristics.

Source: Depositphotos

Sweet cabbage for the winter - a tasty and aromatic snack

Product set:

2–2.5 kg of white cabbage;
500 g onions;
500 g carrots;
450–500 g sweet bell pepper;
200 ml sunflower oil;
150 g granulated sugar;
30–40 ml of 9% vinegar;
2 tbsp. l. salt.

Calculation for 20 servings. Cooking time - 100 min.

Marinating method:

Remove the top leaves and stalk from the cabbage head, otherwise the bitterness from it will ruin the entire salad. Shred the cabbage into narrow ribbons.
Cut the sweet pepper into strips.
WITH onions and carrots, do similar manipulations.
Mix all ingredients, remember carefully with your hands. Add sugar and salt, pour in vinegar and oil. Stir again.
Leave to infuse room temperature, for 40–45 minutes. You can do it longer until the juice is released.
Salad ready. Place it in sterilized jars, close and store in the cold.

Take the first sample after 1 day.

Like any pickled cabbage, sweet cabbage is served with various side dishes And meat dishes. Eat as a stand-alone salad, which improves digestion and increases appetite.

Pickled sweet cabbage

The essence of the method is to prepare a separate marinade, which is poured vegetable preparations. The unique thing is that the dish is ready to eat in 30–40 minutes.

Ingredients:

cabbage - 2 kg;
carrots - 1.5–2 kg;
garlic - 2 heads;
sunflower oil - 100 ml;
salt - 25–30 g;
sugar - 1 tbsp.;
vinegar essence - 1 tbsp. l.;
water - 1 l.

Quantity - 20 servings. Cooking time - 30 minutes.

Preparation procedure:

Cut the vegetables into arbitrary shapes, but preferably into narrow strips.
Squeeze the garlic or chop it finely.
Mix all ingredients.
Cook the marinade: dissolve the bulk ingredients and sunflower oil in water. When it boils, pour in vinegar.
Fill with liquid vegetable mix. Start compacting gradually. First with a tool, then with your hands.
Cover with a lid and place a press on top.

Refrigerate the resulting mixture for 3-4 days. After this, place it in the prepared container and close it.

The salad is easy to prepare, and it is eaten faster than standard preparations. Due to the availability of ingredients, such stocks can be regularly replenished in winter.

The snack will be a pleasant vitamin supplement, which is important for maintaining immunity. Suitable for quick and light dinner, just boil the potatoes. Bon appetit!

Can't imagine festive table without sauerkraut or pickled cabbage. Since ancient times, it has been prepared for the winter, and to this day, vegetable rolls are very popular in the winter season. There is a whole sea of recipes for making pickled cabbage.

Pickled cabbage is my favorite snack

No one can resist crispy, juicy pickled cabbage. This is a great addition to any meat or fish dish And great snack on the festive table.

Any type can be marinated. Both red cabbage and White cabbage. Note! Red forks are tougher, so you need to cook them differently than white ones.

Unlike fermentation, pickling allows you to achieve faster results. Moreover, it is very useful product, which retains its beneficial properties during the cooking process.

In order to quickly and tasty prepare crispy cabbage, you will need:

2 kg head of cabbage.
one carrot.
3 pieces of garlic cloves.
water - liter.
sunflower oil 200 ml.
200 ml table vinegar.
three tbsp. l. salt with a slide.
8 tbsp. l. Sahara.
bay leaves - 5 pieces.

Cooking method:

Cabbage is chopped large pieces, carrots are grated.
To the chopped carrots you need to add peeled and finely chopped garlic.
All vegetables are placed in liter jar layers. The first layer is cabbage, then carrots and garlic.
Next you need to start making the marinade. To do this, you need to salt the water, add sugar, vinegar and vegetable oil. All this needs to be boiled, adding a bay leaf.
Salad cabbage is poured with marinade, after which it is left under pressure for three hours. In just three hours, a delicious and crispy snack is ready.

Important tip! To ensure crispy cabbage, you need to choose tight heads.

Instant pickled cabbage (video)

In jars with bell peppers

Cabbage marinades are very convenient. They can be stored in the cold for almost a month without losing their taste. Marinated salad with bell pepper You can eat it the next day.