Delicious sauerkraut fast food crispy and juicy like everyone, young and old. Although you can buy pickles at the store, homemade pickles are always tastier and more appetizing. Today we will offer some of the most successful recipes are delicious sauerkraut instant cooking with vinegar, beets and brine.

Many housewives dream of choosing for themselves perfect recipe... Of those presented today, there is sure to be one that will become your favorite. In addition, they are easy to prepare and do not take much time.

Delicious recipe homemade sauerkraut

This recipe has two distinct advantages: crispy cabbage is prepared quickly and easily. In addition, every housewife has products for cooking.

Ingredients:

• head white cabbage;
• 2 pcs. ripe sweet carrots;
• 2-3 cloves of garlic;
• 100 ml apple cider vinegar;
• 1 tbsp. l. coarse salt;
• 1 tbsp. l. sugar, better than brown;
• 110 ml of unrefined sunflower oil;
• 550 ml of pure water.

Cooking steps

1. Grate carrots, better for Korean carrots. So the vegetable will give more juice and add attractiveness to the dish.
2. Cut the head of cabbage into thin long slices.
3. The next step is to prepare the brine. To do this, bring the water to a boil, add spices, vegetable oil and vinegar. Heat until salt and sugar dissolve.
4. It is better to ferment in a glass bank. Mix all ingredients, put in a container and pour brine. Put a plate on top, and a load on it.

Cabbage is being prepared for a couple of hours, after which it must be put into the refrigerator.

Watch the video! The most delicious sauerkraut with garlic

Sauerkraut in a jar without vinegar per day without water

Such sauerkraut is prepared in a day, but the taste is no better than others. She wanders in a jar without vinegar for 24 hours.

For cooking you will need:

• white cabbage - 2.5 kg;
• medium-sized carrots - 3 pcs.;
• coarse table salt - 2-3 tbsp. spoons;
• sugar - 100 g;
• spices.

Step-by-step process

1. Cut the cabbage in a convenient way. Chop or grate carrots.
2. Mix the vegetables and rub with salt so that they let the juice out.
3. Tamp into a jar with spices.

Watch the video! Sauerkraut in its juice

Quick recipe with beets

We will offer this recipe among the first. Beets will be here for decoration, so that the cabbage acquires a rich pink color. This appetizer will decorate any table. You can use it right away, or you can preserve it for the winter if you sterilize it in banks.

The whole process will take 24 hours.

Cooking requires:

• 700 g of cabbage;
• 1 juicy beet;
• 2 pcs. bell pepper red and yellow;
• a clove of garlic;
• 5 sprigs of dill and basil;
• 4 tbsp. l. vinegar 9%;
• 2 tbsp. l. Savoyard salt (regular large can be used);
• 1 tbsp. l. Sahara;
• 6 pcs. allspice;
• water.

Step-by-step cooking

1. Prepare white cabbage, juicy beets and two fleshy peppers, better in different colors, so that the appetizer is bright. Garlic is a must.
2. Wash the cabbage, cut off the upper defective leaves, cut out the stump. It is more convenient to chop coarser. You can split the head of cabbage in half, then cut into 2–3 cm slices, like a watermelon. These skibki are cut into large cubes. The cabbage will disintegrate on its own.
3. Put in a bowl and season with salt, leave for 5 minutes.
4. Clearing bell pepper, cut as you like. Pour into the cabbage.
5. Peel the beets, wash and cut into strips or coarsely grate.
6. Rinse and chop the herbs.
7. Mix all the ingredients, put them in a clean dry jar, chop the garlic finely into plates.
8. Pour 1.5 liters of water into a saucepan or stewpan, add Savoyard salt. It is better suited, because it is seafood and spices are added to it. You can also use the usual one. Add sugar, allspice to the water. Boil the marinade and boil for a couple of minutes to dissolve the salt.
9. Pour vinegar and hot marinade into a jar, cover and leave on the table for a day, not in the refrigerator.
10. After 24 hours, you can eat cabbage.

Watch the video! Georgian sauerkraut with beets

Cabbage per day

For a good meal, sauerkraut is the perfect solution. It cooks quickly and the taste is excellent.

Ingredients:

• head of cabbage;
• carrots - 2 pcs.;
• salt - 55 g;
• cumin - a pinch;
• spices to taste;
• fruit vinegar - 45 ml;
• unfiltered aromatic oil - 65 ml;
• granulated sugar - 60 g.

How is it prepared

1. Preparing vegetables. The cabbage is chopped into strips, the carrots are cut into strips or rubbed on a grater for korean carrots.
2. Vegetables are ground with sugar and salt to let the juice go. If the vegetables are not juicy enough, you need to add water.
3. Prepare the marinade from oil, vinegar and caraway seeds.
4. Put black pepper in the container at the bottom and Bay leaf... Vegetables are laid on top and poured with marinade.
5. The jar of cabbage is removed to the refrigerator, it will be crispy and fragrant by the evening.

Watch the video! Sauerkraut per day

Very fast cabbage in 2-3 hours

So that the cabbage ferments quickly, it is poured with hot marinade. Seasonings and spices are added to it to make the dish juicier.

The following ingredients are required:

• Medium head of cabbage;
• Carrot;
• 150 ml apple cider vinegar;
• 100 ml vegetable oil;
• 250 ml of water;
• 2 tbsp. l. liquid honey;
• 2 tbsp. l. coarse salt;
• spices to taste;
• fresh herbs.

Preparation

1. Chop the cabbage thinner, grate the carrots on a fine grater.
2. Add salt, honey, vinegar, oil and spices to boiled water.
3. Put greens in the selected container at the bottom, you can only take the stems. Stir cabbage and carrots, place on top, tamp.
4. Pour in hot marinade, wait until it cools. Cover and refrigerate.

Serve with thinly sliced ​​pickled onions.

Watch the video! Pickled cabbage. 3 hours and you're done !!!

Sauerkraut in brine

It is better to choose elastic heads of cabbage, so that the finished product crunches appetizingly. This recipe is definitely worth sharing with other housewives.

Ingredients:

• head of cabbage;
• carrot;
• 2 tbsp. l. salt;
• 2 tbsp. l. brown sugar;
• 125 ml. table vinegar;
• 300 ml. water;
• spices.

Cooking steps

1. The brine is being prepared. Spices, vinegar are mixed in water and brought to a boil. Leave to cool.
2. Cabbage and carrots are cut, placed in a bowl. Vegetables do not need to be kneaded. Pour with brine.
3. Cover with a plate on top and place the load. Leave for a few hours, then refrigerate.

This quick recipe everyone will like it.

Watch the video! Crispy sauerkraut in brine

Are you still having difficulties with how to ferment cabbage deliciously and quickly in a jar? We will tell you how to do it easily and without much time consuming.

Cabbage is a healthy vegetable rich in useful microelements. Fermentation involves lactic acid bacteria, which give the finished product a sour taste.

To ferment cabbage, you need the following ingredients:

• cabbage - 3 kg
• carrots - 2 pcs.
• sugar.

If raw vegetable has a bitter taste, then it will taste bitter when fermented.

Preparation

1. The cabbage is finely chopped with an ordinary or special shredding knife.
2. The carrots are peeled and cut into small strips.
3. One spoon of table salt is mixed with 2 tablespoons of sugar. This mixture is then added to carrots and cabbage.
4. Everything is thoroughly mixed.
5. Cabbage should be masticated vigorously, so that after pickling it will become more tasty and crispy.
6. The workpiece is placed in jars and compacted with a wooden trolley. In a day, the fermentation process will begin, during which the juice will begin to pour out of the can.
7. Cabbage should be kept indoors for 3 days while fermentation takes place.
8. After that, it is placed in the refrigerator. If it is bitter, then the jar should be removed from the refrigerator for a day.

This tasty product is able to maintain its beneficial properties for 60 days.

How to ferment cabbage in brine?

Brine preparation

1. Sugar and salt are mixed, then bay leaves are added. Allspice can be used if desired.
2. 1.5 liters of water is boiled, then a mixture of salt, sugar, bay leaf and pepper is added to it. The brine is ready.

What vegetables do you need?

• cabbage - 2 kg
• carrots - 1 pc.

Cooking sauerkraut

1. Chop the cabbage, grate the carrots.
2. Mix everything thoroughly, but do not crush.
3. Place the cabbage in a jar, but you do not need to press it, as it will be filled with brine.
4. Wait until the brine has completely cooled down and pour it over the cabbage.
5. Place the jar in a warm room for 3 days.
6. At times, you need to deflate the can with a wooden spoon.

After 3 days, the sauerkraut will be ready to eat.

How to ferment cabbage with apples?

Ingredients:

• cabbage - 2.5 kg
• carrots - 100 g
• sour apples - 150 g
• salt.

Preparation

1. Peel cabbage, carrots and chop them.
2. Core the apples, cut them into wedges.
3. For the formation of juice important condition is the strong crushing of vegetables.
4. Add apples to vegetables.
5. Place the workpiece in the jar, pressing down on top with a heavy object.
6. Leave the jar in the room for a day, then put it in the refrigerator for a week.

After 7 days, the cabbage will be ready to eat. Apples will add a kind of sourness to the preparation.

How to ferment cabbage with beets?

Want sauerkraut to be red and unusual taste? Add beets to it.

Ingredients:

• cabbage - 3 kg
• beets - 1 kg
• water - 1 l
• a glass of sugar
• a glass of vinegar
• allspice
• Bay leaf.

Preparation

1. Cut the cabbage in half. Cut each half into 4 more pieces lengthwise and crosswise to make squares.
2. Cut the beets into thin strips. Mix with cabbage.
3. To create a brine, you need to boil water, add seasonings, salt and sugar to it. After 10 minutes, add vinegar, boil for another 1 minute.
4. Place vegetables in a jar and cover with brine.
5. Leave the container in a warm place for 4 days.

The dish is served dressed with refined oil.

How to ferment cabbage with cranberries?

Souring such cabbage will take 7 to 11 days. The finished product can be stored in a cold place for several months.

Ingredients:

• cabbage - 5 kg
• carrots - 2 kg
• sugar
• cranberries - 400 g.

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 fire... 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 delicious 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 bit.

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 with 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.

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

Which recipe to choose?

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

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

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

The classic recipe in brine

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

1. Two kilograms of cabbage.
2. Several medium-sized carrots.
3. Water - 1.5 liters.
4. Two tablespoons of salt.
5. Black pepper (peas).
6. Sugar - 1.5 tablespoons.

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

Traditional option

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

Ingredients:

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

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

Sauerkraut with sugar and salt

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

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

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

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

Cabbage with honey

Wondering how to make sauerkraut shouldn't be neglected original recipes... Very tasty and at the same time useful workpiece obtained by using honey. The resulting brine can even be drunk by people suffering from gastritis.

For cooking, take:

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

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

Spicy cabbage with honey

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

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

Country style sauerkraut

Delicious sauerkraut comes from an old country recipe.

Ingredients:

1. Large cabbage for two to three kilograms.
2. Cold water - 700 ml.
3. One carrot.
4. A tablespoon of honey.
5. Salt to taste.
6. Allspice.
7. Bay leaf.

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

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

Express recipe

If you are planning a holiday or a feast, then crispy cabbage can become perfect snack... But the trouble is, to get ready meal it won't work out quickly. The sourdough will take several days.

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

Ingredients:

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

To prepare the marinade:

1. Glass of water.
2. Sugar - 100 g.
3. Sunflower oil - ½ cup.
4. Vinegar - ½ cup.
5. 10 black peppercorns.
6. Bay leaf - 10 pcs.

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

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

Cabbage with beets: ingredients

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

Ingredients:

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

For brine (based on three liters of water):

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

Sauerkraut with beets recipe

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

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

Cooking secrets

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

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

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

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

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

How much salt should I put in?

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

Instead of an afterword

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

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

Quick sauerkraut in a few hours

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

To make quick sauerkraut you will need:

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

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

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

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

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

Sauerkraut in a couple of days

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

You will need:

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

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

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