The crispy and juicy sauerkraut is popular with people of all ages. I dislike commercial pickles and have my favorite ways to make them. Today I want to offer you a recipe for a delicious crispy and juicy sauerkraut fast food, and not even one, but several of the most successful ones.

Each housewife will be able to choose for herself a successful cooking method from those that I will offer you today. Over the years, I have gathered a proven collection of recipes, I am sure of them - the cabbage turns out to be very tasty, and, of course, such preparations take a minimum of time during preparation.

Beetroot quick cabbage recipe

First, I propose to cook delicious cabbage with beets. Red beet - not main ingredient, it will only color our cabbage in a stunning pink color. Such an appetizer will become an adornment of any feast. You can use it right away, or you can sterilize it in banks and preserve it for the winter.

To prepare sauerkraut with instant beets, we need 1 day.

Ingredients:

• Cabbage - 700 grams
• Juicy beets - 1 piece
• Bulgarian red and yellow pepper - 2 pieces
• Garlic - 1 large clove
• Dill, fresh basil - 5 sprigs each
• Vinegar 9% - 4 tablespoons
• Savoy Salt - 2 tablespoons
• Sugar - 1 tablespoon
• Allspice - 6 pieces
• Water.

Cooking steps:

We buy in a supermarket or market a regular, cheap white cabbage... We will need two more meaty peppers, preferably of different colors, so that our appetizer is bright and beautiful. Necessarily we need garlic and actually young, juicy beets.

We wash the cabbage with water, you can cut off the top sheets if they are crumpled or with dots. We cut out the rocker. We need to chop the cabbage large, so that we can mess around less and eat more conveniently. We cut half of the swing like a watermelon, slices, 2-3 centimeters wide, and then each roll into large cubes.

The cabbage will fall apart on its own. Pour the chopped cabbage into a large bowl, it needs to breathe, let it just stand on the table for 5 minutes.

Wash and peel the bell pepper, cut into thin strips, you can also large, as you like. Pour the pepper to the cabbage.

Peel, wash and cut the beets into strips, you can rub them on a coarse grater. Wash fresh basil and dill and chop finely.

Pour the beets and herbs into a bowl with the cabbage. Mix everything well with a spoon. Cabbage will be pickled in a three-liter jar. Wash and dry it in advance. Pour all the vegetables into the jar. Cut the garlic into slices and also into a jar.

Pour about 1.5 liters of water into a saucepan, pour Savoyard salt, this special salt is immediately added with spices and it is sea. If you have not found such salt, add regular salt. Next, pour sugar and allspice. We put the saucepan on the stove and boil the marinade for a couple of minutes so that the salt melts.

Pour vinegar into a jar and like a hot marinade.

We close the bank. We put it anywhere in the kitchen, not in the refrigerator. After 24 hours, the cabbage can be served.

Instant recipe for delicious homemade sauerkraut

The advantage of this recipe will undoubtedly be the quick preparation of crispy cabbage, and, of course, ease of preparation. Well, the products are available for almost every housewife.

Preparation:

• White cabbage -1 forks;
• Ripe and sweet carrots - 2 pcs.;
• Fresh garlic - 2-3 cloves (at your discretion);
• 100 ml apple cider vinegar;
• 1 tbsp. a spoonful of coarse table salt;
• 1 tbsp. a spoonful of sugar (brown);
• Sunflower, unrefined oil with a smell - 110 ml;
• Pure drinking water - 550 ml.

Preparation:

1. The recipe is simple to prepare - grate the carrots, and it is best to use a special one for Korean carrots. Thin slices of vegetable will give more juice and will look attractive when served.
2. Chop the cabbage into long thin slices.
3. Prepare the brine - for this, bring the water to a boil, pour vinegar and vegetable oil into it, add spices. Stir and heat until the grains of salt and sugar dissolve.
4. Prepare a container for fermentation - ideally glass jar, add mixed vegetables to it and cover with hot brine. Put a small load on top, covering the cabbage with a plate.

The dish will be ready in a few hours, but after it is completely fermented, it should be put in the refrigerator.

Fast cabbage "Khrustovka" in Chernigov style

Quick cabbage natural fermentation - it turns out juicy, crispy and very tasty, and also does not contain harmful vinegar in the composition.

• Cabbage - a head of cabbage about 2 kilograms;
• Carrots - 2 pcs.;
• Condiments and your favorite spices;
• Pure water;
• 50 gr. coarse salt;
• 65 gr. granulated sugar.

Preparation:

1. Calculated recipe for 3 liter jar... Chop the cabbage at your discretion, with thin "strings" or larger pieces, and grate the carrots.
2. Stir the vegetables together and tamp them tightly into a glass jar.
3. Shit secret: in order not to spoil the recipe for instant homemade sauerkraut, very tasty cabbage, you need to properly prepare the filling - mix all the ingredients remaining for the brine (strictly according to the recipe), and pour it into the jar.
4. Do not close the jar with a lid, it is better to wrap the neck with a small piece of gauze. Leave the container for 2-3 days at room temperature, and then you can close the lid (plastic) and put away for storage in a cool place.

Crispy and juicy cabbage ready to eat.

Instant sauerkraut in a jar per day without vinegar

How to cook sauerkraut literally within one day, for example, for a picnic or a holiday - is it possible? And she will not give in to taste another recipe. This recipe is also instant, sauerkraut ferments in a can for a day without vinegar.

We need:

• 2.5 kg of white cabbage;
• 3 medium carrots;
• Coarse table salt - 2-3 tbsp. spoons;
• Aromatic spices;
• Granulated sugar - 100 gr.

Preparation:

Chop the cabbage in any convenient way, and chop or rub the carrots. Mix vegetables together with coarse table salt and grind thoroughly so that they let the juice out, so that the daily cabbage is crispy.

Press the vegetables into a jar, adding spices while stirring.

Cabbage in 1 day

Do you have a feast or a party with friends, and you do not know how to diversify the table? Sauerkraut in the bank for a day - what could be simpler and tastier?

For cooking, you need the following ingredients:

• A small head of cabbage;
• 2 carrots;
• 55 gr. salt;
• A pinch of cumin;
• Spices;
• 45 ml of any fruit vinegar;
• 65 ml of unrefined oil with the scent of seeds;
• 60 g sugar.

How to cook sauerkraut quickly in 1 day in a jar according to the classic recipe:

Prepare vegetables - grate or cut carrots, and chop cabbage into thin strips. Grind vegetables with salt and granulated sugar to make juice.

If the vegetables are juicy and fresh, then their juice will be enough, but if necessary, you can always add pure water.

We prepare the marinade from the remaining products - or rather, mix the oil with vinegar and caraway seeds.

Put black pepper at the bottom of the container and Bay leaf- on top of them vegetables, and fill with marinade. Put in the refrigerator so that the cabbage is infused, and by the evening it will be completely ready - crispy and aromatic.

Quick sauerkraut in 2-3 hours

Quickly ferment the cabbage to serve, perhaps using a hot marinade, adding aromatic spices and seasonings to keep the pickled sauerkraut juicy.

For cooking, you need the following ingredients:

• Cabbage - 1 medium head;
• Carrots - 1 pc.;
• Apple cider vinegar - 150 ml;
• Vegetable oil - 100 ml;
• Pure water - 250 ml;
• Liquid honey - 2 tbsp. spoons;
• Coarse salt - 2 tbsp spoons;
• Favorite spices - at your discretion;
• A bunch of fresh herbs.

Preparation:

How to quickly cook sauerkraut at home? The recipe is very simple - chop cabbage forks as thin as possible (but not finer). Grate the carrots on a fine grater.

Boil water with salt, honey, oil and vinegar and add spices to the brine.

Put fresh greens at the bottom of the container (you can only use the stalks), mix the cabbage with carrots and tamp it into the container.

Pour hot marinade on top, let it cool, close the lid and put in the refrigerator, the workpiece is almost ready. Serve with thin pickled onion rings.

Cabbage in brine

Preparation:

• Cabbage - 1 fork;
• Carrots - 1 pc.;
• Salt - 2 tbsp. spoons;
• Brown sugar - 2 tbsp spoons;
• Vinegar - 125 ml;
• Water - 300 ml;
• Spices to taste.

Preparation:

So, a quick recipe in brine. To do this, mix spices and vinegar in water, bring to a boil and cool.

Cut the cabbage and carrots, but do not crush, transfer to a bowl and pour over the marinade.

Place a plate on top and place a small weight on top. Let the cabbage stand at room temperature for a while, and put it in the refrigerator for storage. This quick way the cooking is sure to please you.

Spring sauerkraut

In the summer, I want to pamper myself with winter dishes, which my family and friends have already missed. One option might be a young sauerkraut appetizer.

For cooking, you need the following ingredients:

• A head of young cabbage;
• Fresh carrots - 2 pcs.;
• Coarse salt - 1 tbsp spoon;
• Water - 400 ml;
• Wine vinegar - 125 ml;
• Brown sugar - 2 tbsp spoons;
• Favorite spices.

Preparation:

Peel the head of cabbage from the top leaves, and cut the cabbage into 6-8 pieces. Cut the carrots into rings.

Place vegetables in layers in a jar, being careful not to tamp them too much. These are best done in small containers.

Prepare a marinade with vinegar and spices, cool and pour into a container. After 3-4 hours, put in the refrigerator for storage. You can add beetroot slices for color, and to emphasize the taste - apple slices and garlic.

This is the simplest and easiest recipe for delicious, crispy and juicy instant sauerkraut.

Sauerkraut is the record holder for the content of ascorbic acid. This indispensable snack will complement any lunch or dinner. Tasty and healthy. What else to dream of? Instant sauerkraut can be fermented in just a few hours.

With carrots, garlic, brine. Exists . There is an option without salt and sugar, or with beets. A selection of the most original just for you!

Instant sauerkraut in a day - a simple recipe in a saucepan

Making sauerkraut is easy. A simple instant recipe will come to the rescue. Minimum ingredients, maximum benefit.

Add your favorite spices to the recipe, if desired. Dill or fennel seeds work well for a spicier aroma and flavor.

Ingredients:

• heads of white cabbage - 2 pcs.;
• carrots - 4 pcs.;
• 0.5-1 tbsp. l. rock salt.

Step by step cooking:

1. Peel the carrots. Rinse it out. Grind through a coarse grater. Don't want to work with a grater? Pass the carrots through a shredder. You will end up with about 350-400 grams of sliced ​​slices.
2. Next, peel the cabbage. Rinse, remove the top unusable leaves. Cut the stump. Peel off 10-12 leaves carefully. Do you have large heads of cabbage? 8-6 large leaves are enough. Cut the rest into pieces, pass through a shredder or a special vegetable cutter. You will end up with a mountain of thin, delicate straws.
3. Combine shredded straws with carrots right on a table or wide cutting board. Sprinkle with salt. Mix thoroughly. Remember with your hands. Squeeze in your palms little by little. Slicing immediately produces juice. Wrinkle for about 3-4 minutes.
4. Take a bulky enamel pot. Line the bottom with whole white leaves. Add a layer of cabbage. Press with a fist to tamp. Lay the slices in layers, tamp each time. Cover with the whole sheets that remain.
5. Place an inverted plate on top. Place a can of water (2-3 liters). Leave the pan on the table for a day.
6. Remove the jar, plate. You will immediately see that a lot of juice has formed. Is there a white foam on the surface? It's OK. Arm yourself with a long wooden stick. A wooden skewer or sushi stick is great. Hole the cabbage through 7-8 places. So the gas will go away, and the salad will not sour.

You can already eat the salad, but for more taste and aroma, hold the slices under pressure for a couple of days. Cover with a plate again. Put oppression - a jar of water. Leave on the table in the kitchen for 2 days. And after this time, the salad can be consumed.

Not sure what to do with crispy sauerkraut? Cut onions to it, season vegetable oil(sunflower, olive, sesame or a mixture different varieties), serve as a snack or side dish.

Do you want to cook sour cabbage soup? It's about time. After all, you already have the harvesting of cabbage.

Crispy and juicy cabbage without vinegar - recipe for a 3-liter jar

Recipe for one 3-liter jar for those who want to try fermenting cabbage. Cooking without vinegar. If you like it, repeat the recipe again. You have a big family? You can prepare a salad at least 10-12 large cans!

Products:

• cabbage - 4.5-5 kg;
• 2-3 medium-sized carrots;
• 2.5 tablespoons of rock salt;
• 2 tablespoons of granulated sugar.

How to cook step by step:

Peel vegetables. Rinse. Chop the cabbage. Chop the carrots through a grater.

Combine vegetables in one cup. Do not wrinkle. Place in a 3 liter jar. There is no need to tamp, just press down a little.

Sprinkle sugar and salt on top.

Iodized salt will not work for a recipe. Take exceptionally coarse stone or Extra grade.

Pour water on top. Suitable cold, boiled, from the tap (without chlorine), spring. Do you have filtered water? Use it. Do not fill the jar to the top, do not rush. Pierce with a wooden stick. This will drain the water down the slices.

Place the jar in a deep bowl or plate. As the vegetables ferment, the brine will begin to rise and flow. Cover the neck of the jar loosely with the lid. Do you have a clean gauze? Use it instead of a lid.

Leave the workpiece on the floor or table. It will take 2-3 days. During this time, come up periodically, pierce the salad with a wooden stick. So the snack will not be bitter.

Is the top layer of cabbage dried out and not in brine? Pour from a cup.

All cabbage must be in brine. Place the finished snack in the basement or refrigerator for storage. In winter, you will cook from a similar cabbage delicious borscht or cabbage soup.

Delicious sauerkraut pelustka in pieces with beets in a jar (like my grandmother's)

Pelustka cabbage, fermented with pieces of raw beetroot, is an appetizing pink delicacy. Put it on festive table in a salad bowl, it turns out a snack for the whole family for any occasion!

Ingredients:

• 2.5-2.7 kg of cabbage;
• 1 beet (approx. 150-170 gr.);
• litere of water;
• 1 tbsp. l. coarse salt;
• 2 tbsp. l. sand.

Step by step cooking:

1. Rinse the head of cabbage. Remove the unusable leaves. Cut into large checkers - squares of about 4 cm.
2. Peel the thin beets. Cut the root vegetable into thin strips. Want in slices? Feel free to cut!
3. The recipe is good because it can be fermented in any dish - a cup, bucket, jar or barrel. In this case, it is a three-liter can. Lay the slices in layers. Slightly push with a rolling pin, with your hand.
4. Immerse salt and sugar in brine water. Stir. Pour into vegetables. Cover with a lid, not tightly. Put the jar itself in the cup. Vegetables will ferment for about a week. First, a couple of days at home warm. Then close the lid tightly, send to the basement. After a week, the pink crunchy salad is ready.

Suitable for a recipe White cabbage any kind. Want to get a bitter salad? Pierce the slices occasionally with a wooden stick. The gas will leave, and the brine will be saturated with oxygen.

Sauerkraut for the winter in a bucket - a classic recipe for the right salting

The correct classic cabbage pickle is prepared without vinegar, spices, or other additives. Only vegetables and salt. Want to spice it up with fresh cranberries? Do it! A bucket of lettuce is enough for 100-120 grams of berries.

Products:

• a bucket of shredded cabbage;
• 330-350 gr. carrots;
• 100 g rock salt.

How to cook step by step:

1. Chop the cabbage forks into thin strips. You should get a full bucket.
2. Slice carrots thinly.
3. Stir vegetable cuts With salt. How much salt you add per kg of vegetables depends on how salty the salad will be. Remember well with your hands. Do not forget to pre-wash your hands, cut your nails. Wrinkle until you have a lot of liquid - vegetable juice with brine.
4. Cover the top of the bucket with whole, clean cabbage leaves. Your salad will not dry out on top. Leave on the floor for about 3-4 days. Approach twice a day, pierce the slices with a thin rolling pin.

Instant hot salting with garlic and vegetable oil

Ferment vegetable salad in an instant easy way! Quick recipe great for beginners. The recipe for salad with vegetable oil and garlic is simply impossible to spoil!

Ingredients:

• forks - about 4.5-5 kg;
• carrots - 250-300 gr.;
• onion heads - 2 pcs.;
• 2-3 cloves of garlic;
• 2 liters of water;
• 4 tbsp. l. salt;
• sand - 2 tbsp. l .;
• vinegar essence - 2 tbsp. l.

Step by step cooking:

Grind the forks through a shredder. Chop onions and carrots in the same way. It is permissible to push the garlic through a press. Do you want to use the press? Chop the cloves finely.

Fold the slices into a basin. Wrap your hands, not much. Divide into jars.

Cook hot brine... Boil water with salt and sugar. Add 70% vinegar essence... After a 5-6 second simmer, remove from heat.

Pour into jars. Prick the slices with a stick or crush with a fork. The jars should be filled to the top with liquid.

Place the containers on the plates. Cover the top with a thin lid. The quick kale will be ready in 12 hours.

Sauerkraut without salt and sugar, but with spices and water

There are recipes for super healthy cabbage salad. Vegetables are fermented without salt and sugar. But a lot of spices are added. The secret of cooking is shungite stone. It prevents vegetables from spoiling or losing vitamins.

Products:

• one head of cabbage - approximately 2.5 kg;
• 400 gr. carrots;
• caraway seeds in seeds - 0.5 tbsp. l .;
• the same amount of dill seeds;
• quarter st. l. seasonings for korean carrots;
• dried parsley and dill - 0.5 tbsp. l .;
• shungite.

Cabbage contains many vitamins and trace elements, which, when mixed with salt, disappear in whole or in part.

Unique recipe, similar to the popular one from Vadim Zeland, will allow you to prepare tasty cabbage without vitamin loss. The salad is ideal for raw foodists.

Are you eating well or on a diet? Cabbage without salt and sugar is for you!

Chop vegetables. Mix with spices. Tamp it into a jar. Place the cabbage leaves on the bottom of the container. Cover the sliced ​​vegetables with them. Fill with water as long as it takes.

Put oppression on top. Cover with a clean cotton cloth. Leave it warm for 3 days. Got the juice? Take the oppression away.

After 2-3 days, instead of oppression, put a shungite stone. Cover with a lid. Let sit in the refrigerator for a week.

Shungite stone is a natural mineral of carbon composition. Widely used for water purification, conservation food products from damage.

Crispy and delicious cabbage with apples for the winter

Crispy cabbage with apples is delicious. The recipe is two in one. It turns out sauerkraut and pickled apples. Both - great snack to a hot dish of meat, poultry.

Ingredients:

• white cabbage - 2 kg;
• apples "Semerenko" - 1.5-2 kg;
• 2 tbsp. l. coarse salt;
• a couple of carrots;
• a couple of pinches citric acid.

Cooking steps:

1. Peel the apples in advance. Cut into quarters. Cover with cold water and citric acid. Then drain the water.
2. Cut vegetables into thin strips. Mix with salt. Wrap your arms around with all your might. Did you get a lot of juice? Fine.
3. Use a large enamel pot. Put about a third of the cabbage in it. Press well with your fists. Lay out half the apples. Then repeat the layers. The last layer should be cabbage.
4. Press down the food in the saucepan with your hands. Not enough juice? Add some brine. Make it based on a tablespoon of salt per liter of water.
5. Place a plate in a saucepan. There is a load on it. Keep warm. Transfer the slices to the jars after three days. Seal with nylon caps. Keep cool.
2

1 hour. 8 minutes Video Recipe Print

Many people ferment cabbage and many love it not only for its unique taste, but also for its beneficial features... One head of cabbage contains just a huge amount nutrients, and a properly made leaven allows you to preserve all this good for you.

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

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

Ingredients:

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

Cooking process:

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

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

Iodized salt should not be used for fermenting cabbage. Take only table salt and preferably coarsely ground.

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

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

Keep the salt balance during cooking. For 1 kg of cabbage, take a flat tablespoon of salt.

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

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

Sour cabbage at a temperature of 18-22 degrees. The temperature cannot be lowered below, as the fermentation process may stop.

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

In the event that after taking the sample you were not satisfied with the result. Then we leave it warm for another day. That is, in principle, the whole process of cooking in a fast and proven way.

Instant crispy and juicy sauerkraut in a jar per day without vinegar

I offer another option for how you can ferment cabbage at home without special efforts and high costs. In this recipe, there are no carrots and vinegar; we will add carrots just before serving. I liked this technique and maybe you will like my idea. Of course, if you add carrots at the very beginning, then this will not be a big crime. And here's another thing we will ferment in a three-liter bottle (can).

Ingredients

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

Cooking process

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

While the brine cools down, I start cutting cabbage. I shred it with a special sharp shredder into thin strips and put it tightly in a jar. About in the middle, I lay a leaf of lavrushka. I make it so that the can is filled almost to the top, but I leave room for the brine.

Pour the cooled brine into a jar and put it in a small bowl, since during the fermentation process juice will be released that will flow over the edges of the container. As a result, after 6-7 hours you will need to pierce the cabbage with a skewer or knife to the very bottom. This process allows the release of gas, and with it comes the unnecessary bitterness.

After 24 hours, the pickles are considered completely ready. Don't forget to add grated carrots and herbs before serving. Bon Appetit.

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

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

Ingredients.

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

Cooking process:

Go through the apples, removing the unsuitable ones. Cut into slices after cutting out the core. Fill the apples with water and add a little citric acid almost at the tip of the knife. The water should be slightly sour. LITTLE.

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

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

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

We fill the jar almost to the very neck and insert the nylon cap after turning it over. Thus, when the contents of the can begins to rise, the lid will not allow this to be done.

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

How to ferment cabbage with beets

This recipe will appeal to those who love food more spicy, but those who do not like it will also suit just do not put it hot peppers and everything will be as you like. The addition of beets will add a unique flavor and color to our dish.

Ingredients.

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

Cooking process .

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

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

When all the ingredients are prepared, you can start styling. Layer cabbage, beets, garlic, pepper. When the jar is filled to the very top, you can start preparing the brine. Yes, you will need to leave room for liquid in the jar, remember that.

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

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

Very tasty sauerkraut for the winter without pickle

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

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, olive oil first spin. Everything .

For a short effort and a couple of days of patience, you will receive a traditionally great ingredient winter salads, sour soups and stewed stew 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 affably to many experiments.
• Our proportions of ingredients will give traditional and juicy salad without too much pungency. 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 brine on water, not pickle in 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 the framework traditional flavors.

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 food... 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 completely ready salad already filled 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 vegetable mix into 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 cabbage make friends easily with available colleagues in salads without heating.

Add to the mouthwatering fermentation result onion, sweet apples, berry frosts, boiled beets, canned corn, boiled beans or potatoes. You can enrich the flavor of your daily meals and add to winter menu antioxidant vitamins.

Ardent greetings, dear readers! Everyone is familiar with the autumn time, when jars, pots of brine begin to reign in the kitchen, and all this in order to fulfill the mystery of cooking sauerkraut, which for a start should be infused overnight (or even day) and only then will it be ready to go to your table ... Today I will tell you easy step by step recipe quick-cooking sauerkraut in brine, which will allow you to serve cabbage on the table this evening (looking ahead, I will say that the secret lies in the marinade - with vinegar and ... what? That's right, oil).

Ingredients:

• Cabbage (plain or white cabbage) - 1.5 - 2 kg
• Carrots - 2 pcs.
• Garlic - 6 teeth
• Salt, sugar - 2 and 3 tbsp. spoons respectively
• Water - 1 l
• Allspice - 2 pcs.
• Bay leaf - 3 pcs.
• Vegetable oil - 150 g.
• Vinegar - 150 g.

Time: 120 minutes

Preparation:

Firstly, washed cabbage should not be rubbed or squeezed, only cut into strips, peeled carrots are rubbed on a coarse grater (or Korean), garlic in a garlic press.

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

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

Yes, the above recipe is beyond praise and helps to brighten up any day if you suddenly want juicy and crispy cabbage. You can also cook it without oil and vinegar, this will not affect its taste at all, but the cooking time will increase from two hours to a couple of days - as a result, we will have classic sauerkraut waiting for us.

You can also add honey to such a brine without vinegar, which will add spice and sweetness to the cabbage.

Seoul recipe

Korean cabbage - so spicy and spicy - it is impossible not to fall in love with it the first time. By itself, it is very easy to prepare, does not require much effort and time, which, undoubtedly, is its advantage, just like the bright burgundy pieces obtained after cooking. And, of course, let's not forget about the high content of vitamin C, which makes our snack not only tasty, but also healthy.

Time: 2-2.5 hours

Servings: 4 guests

So, for this in the store you should get:

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

50% of the delicious pickled cabbage with beets is a properly cooked marinade. We put water in a saucepan and put on medium heat. As soon as the water starts to boil, add sugar, salt, bay leaf and pepper, cook for about fifteen minutes more, stirring. We add vinegar only by removing the marinade from heat.

1. We cut the cabbage into large pieces, while not forgetting to remove thick veins (as well as dented or rotten places, if any).
2. We chop the beets almost into straws, although, for example, I prefer to just chop them into korean grater- it's faster and more convenient.
3. Peel the garlic and cut it into several pieces (as a result, thin semicircular pieces are obtained).
4. We put all of the above in a three-liter jar, while stirring, shaking.
5. Fill with marinade so that all vegetables in it "drown" and close the lid.

There is not much difference in pouring the cabbage with hot marinade or chilled, only that if the hot marinade gets on the glass, the jar will burst in your hands right there. To prevent this, use a special mouthpiece or a large spoon.

Let it brew and you're done!

Ways to prepare sauerkraut with apples

Ahoj, regular readers and guests! Today I want to continue our conversation about sauerkraut and pickled cabbage and especially for this I have prepared as many as five very tasty recipes, according to which my grandmother has long prepared salting for the winter. They differ not only in the originality and unexpectedness of the ingredients, but also in vitamins, which are even more due to the combination with berries or fruits, such as, for example, cabbage, sauerkraut with apples.

Honey

Indeed, which of us does not associate honey with winter? Dark, cold evenings with a cup of tea, at the bottom of which lies a spoonful of honey, which has retained those beautiful sunny days of May when it was picked. And immediately the taste changes, it becomes sweet and spicy, and you seem to look back into summer for a second ...

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

• Fresh head of cabbage (white)
• Carrots - 1 pc.
• Garlic - 2 cloves
• Apple - 1 pc.
• Mustard seeds - 1 teaspoon
• Bay leaf - 3
• Dill
• Black pepper
• Honey (preferably candied) - 2 tsp. spoons
• Salt to taste
• Vinegar - 2 tbsp. spoons

Marinade.

I always start with him, since almost 70 percent of the taste depends on this particular stage of work, good marinade can even save cabbage or carrots with flaws. Pour water into a saucepan, add two teaspoons of honey, salt, peppercorns. We put on the stove and cook over moderate heat, occasionally stir. We keep on fire until it boils completely.

Cabbage.

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

Garlic and apple.

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

Carrot.

We wash in cold water, clean (I use a dishwashing sponge for this, hard side) and then grate. It is best, of course, to use Korean, but if it is not there, it is quite possible to chop it yourself with thin "sticks".

Jar.

We put everything that has turned out into a three-liter jar, along with bay leaves, dill and mustard seeds. We tamp it tightly. Pour the cooled marinade completely, so that all the vegetables are in it, cover it with a lid and leave it on the balcony. The future snack should be infused for about a day, become darker and tastier from honey.

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

Apple orchard.

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

And cabbage with apples? I do not know of a single recipe that would give it such a bright summer taste, such juiciness and ennoble the acetic acidity.

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

Preparation:

1. Wash the cabbage, remove the "outer leaves" and all imperfections (if any), chop into strips.
2. Wash the carrots, grate on a Korean grater.
3. Mix them with cabbage in a bowl, add sugar, laurel and squeeze well, so that the vegetables let the juice out. A little peppercorns in the end
4. Cut apples peeled from the skin with the seeds removed into equal slices.
5. We put everything in the jar gradually, in layers. Cabbage-carrot layer, apple layer. We alternate until the very end. Fill in hot water, cover with a lid.
6. We leave the appetizer for three days, after placing the jar on a tray or in a bowl (water will flow during fermentation). Once a day we pierce with a toothpick to let the fermentation products come out.

Autumn.

I love this method for its sophistication and special taste, which I call "autumn". If cabbage with apples or honey is always a memory of summer, then with cranberries - October, early November. Golden leaves, rains, gray skies ... This is a wonderful kind of romance.

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

Preparation:

It is cooked in an enamel bowl under pressure. All ingredients must be washed, peeled and chopped. The bottom of the dish is laid out with leaves, on top of them a "mix" of apples, cabbage and carrots, chopped into strips, sprinkled with cranberries on top. Covers more cabbage leaves and put under oppression for 24 hours.

French

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

Vintage

The peculiarity of this method is the place of the leaven in the barrel. Having prepared everything you need, chopping cabbage, carrots and other vegetables, you need to scald the tree with boiling water a couple of times and only then spread the cabbage. On top of it lies a "lid", and bends on it. The barrel should stand at a temperature of no more than 0 C. The sourdough time is 2 weeks.