The most delicious instant sauerkraut is crispy and juicy: simple recipes with step-by-step instructions. Delicious crispy sauerkraut in brine Quickly pickled

First recipe below- just such a valuable pickled option. For 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 has the benefit of natural fermentation because the marinade contains vinegar. It is a preservative and does not form “live bacteria” with it. But the savory vegetables are ready for sampling after 12 hours.

Choose an awesome snack according to your taste and goals and cook it often all winter long!

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Instant sauerkraut without vinegar

Super crispy recipe for everyone who loves tasty and healthy food. Sourdough in a marinade, which includes only salt and spices, they can be adjusted to taste. The finished cut is without oil, so it requires refueling with something as useful as possible. For example, olive oil first spin. All .

With a short effort and a couple of days of patience, you will get a traditionally excellent ingredient for winter salads, sour soups and stews with meat.

• Preparation time: 30 minutes for preparation + 2-3 days for fermentation. We test for readiness after 2 days of infusion in a warm place.
• Calorie content per 100 grams is no more than 40 kcal.

We need:

• Cabbage - 2.5-3 kg
• Carrots - 3 pcs. and more medium sizes
• Water - 1 liter
• Salt (without additives) - 2 teaspoons
• Spices - to taste
• We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.

Important details:

• You can add as many carrots as you like. We love it when there is a lot of it. This gives the brine a pleasant warm tint and adds sweetness to the cabbage.
• Spices can also be adjusted to suit your needs. More hot pepper means more spiciness. And also cumin, cloves, ginger and even turmeric. This one is classic fermented recipe reacts affably to many experiments.
• Our proportions of ingredients will give traditional and juicy salad without too much spice. Brine can also be enjoyable as a separate drink.

Let's prepare the vegetables.

Finely chop the cabbage. The Berner grater always helps us out. Many housewives love a special manual shredding knife (or manual shredder). You can buy it right now during the fermentation season at any market in the aisles with barrel pickling.

Chop the peeled carrots to taste. Don't forget that there is not only a coarse grater. In this recipe we use medium.

Combine the cabbage and carrot slices and mix, fluffing them up at the same time. Convenient to work with your hands.

We will have brine in water, not pickling in own juice. Without grinding, the cabbage will be as crunchy, delicious, and textured as possible.

Place the mixed vegetables in the jar halfway and tamp lightly. Put spices on top. In our case, this is 1 bay leaf, 3 allspice peas and 1 small hot pepper. Place the remaining chopped vegetables on top of the spices in the jar 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 boundaries of traditional tastes.

Let's prepare the marinade, pour in the vegetables and let them 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 pour spoons without the top and try.

Our goal is a solution slightly saltier than the ideal soup. Usually 3 level teaspoons are enough if the salt is extra fine. But there are different brands of salt, and coarse grinding is not as salty.

Stir the salt in the water until completely dissolved and pour the cabbage into the jar, covering the slices. We take a fork and pierce the vegetables deeper allowing the brine to penetrate to the very bottom.

You can use a long wooden stick, making a nod to the principles of natural fermentation. Strict Zozhevists and fans of Ayurveda strongly recommend working with fermented products only with wood or ceramics.

If such restrictions seem like an unnecessary hassle, look for a long, two-pronged fork for turning fried foods. She will allow go even deeper in a dense layer of vegetables.

• Use any instrument to make simple movements: in depth and moved the cutting apart, bubbles came. And so on in several places in the vegetable mass.

Add brine almost to the top - 1 cm before the neck of the jar. Usually a few bubbles form at the top, like foam.

Place the jar in a bowl so that the inevitable foam from fermentation can drain out of the jar carefully. Place a fork nearby which will remind you of the need to pierce the slices from time to time. This will allow the air bubbles formed during pickling to be constantly released to the top.

We pierce vegetables 2-3 times a day.

Keep the jar at room temperature for 2 to 3 days.

If your house is warm, it will take less time until it's ready. If the conditions are sporty (+/- 20 degrees), then 3 days is the standard period. Next, put the vegetables in the refrigerator to stop fermentation, otherwise the cabbage will turn out too sour.

• We advise you to try cutting 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 has flowed 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.

We once tried a version with honey.

On top of the cabbage, add 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 to see if it’s ready (i.e., is it time to put it in the refrigerator). Honey cabbage is also very tasty and is suitable for anyone who is not allergic to honey.

Marinate quick classic cabbage in 12 hours

This savory guest of our meals is called “Provençal”. It is not only quick to prepare, but also looks very impressive. How useful it will be during the holidays! If you overdid it with alcohol, delicious pickle- a popular first aid remedy for the morning after New Year's Eve.

• Preparation time: 30 minutes for preparation + 1 day for marinating. We test for readiness after 12-14 hours.
• Calorie content per 100 grams - no more than 100 kcal.

The result of some simple work is a fully prepared salad, already seasoned with oil. It can be easily stored in the refrigerator for up to 1 month, but can be eaten in a couple of sittings. So good!

We need:

• Cabbage - 3 kg
• Carrots - 300 g or to taste
• Garlic - 4-5 large cloves or to taste
• Red bell pepper - 2-3 pcs. medium size (can be frozen)

For hot marinade per 1 liter of water:

• Salt (rock, coarsely ground) - 2 tbsp. spoons
• Sugar - 1 glass
• Vinegar, 9% - 80 ml
• Little vegetable - 1 cup

Important details:

• 1 glass - 250 ml
• From spices best decoration marinade - 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. A proportion that many people like: for 1 kg of cabbage - 1 medium carrot and 1 bell pepper.
• Frozen sweet red peppers pickle just as well as fresh ones. If you have it, feel free to use it.
• Convenient and safe cooking- in an enamel or stainless steel pan.

The preparation is simple and quick.

Shred the cabbage as thick as we like in salads. Knead with your hands in a spacious bowl, lightly, without fanaticism. Carrots - cut into strips using a knife or grater ala Berner. Or a democratic option: three for coarse grater. Grind the garlic into thin slices. Cut the pepper into strips 0.5-0.8 cm thick or into cubes about 1 cm. Combine the vegetable cuts and mix well. Again, it is most convenient to work with your hands.

Prepare the marinade.

We start cooking when the vegetables are chopped and mixed. Heat 1 liter of water on the stove, add salt and sugar to it, pour in the oil and stir until the bulk ingredients are completely dissolved. As soon as the liquid boils, pour in the vinegar, make a couple of movements with the spoon and turn off the heat. Be sure to cover with a lid to prevent the vinegar from evaporating.

Place ½ of the vegetable mixture in the selected container and compact tightly. Fill in half the hot marinade. Add the second half of the vegetables and add the rest of the marinade again. Place a plate and a weight on top (a 1-2 liter jar of water).

Leave to marinate for 8 hours.

When the vegetables have cooled down, 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 to choose?

Dense and flattened on both sides, maximally white heads of cabbage large size(from 3 kg 1 piece). These varieties are crunchy and do not lose their shape even when thinly sliced.

Young cabbage and too old cabbage ferment poorly. Varieties with a spherical head of cabbage become untidy and often lose their crunch.

How to cook new and refreshing dishes?

In addition to their vibrant participation in meat stews, borscht or solyanka, both spicy cabbages can easily make friends with available colleagues in salads without heating.

Add onions, sweet apples, frozen berries, boiled beets, canned corn, boiled beans or potatoes to the appetizing result of fermentation. You can enrich the taste of daily dishes and add antioxidant vitamins to your winter menu.

Delicious instant sauerkraut is crispy and juicy everyone likes it, from young to 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 for delicious instant sauerkraut with vinegar, beets and brine.

Many housewives dream of choosing the perfect recipe for themselves. 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 undoubted advantages: preparing crispy cabbage is quick and easy. In addition, every housewife will have products for cooking.

Ingredients:

• head of 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, preferably brown;
• 110 ml unrefined sunflower oil;
• 550 ml of clean water.

Cooking steps

1. Grate the carrots, better for Korean carrots. This way the vegetable will release 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 the salt and sugar dissolve.
4. It is better to ferment in glass jar. Mix all ingredients, place in a container and fill with brine. Place a plate on top and a weight on it.

The cabbage cooks for a couple of hours, after which it needs to be put in the refrigerator.

Watch the video! The most delicious sauerkraut with garlic

Sauerkraut in a jar without vinegar per day without water

This sauerkraut is prepared a day in advance, but the taste is no better than others. It ferments in a jar without vinegar for 24 hours.

To prepare 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 release their juice.
3. Pack into a jar, adding spices.

Watch the video! Sauerkraut in its juice

Quick recipe with beets

This recipe will be one of the first to offer. The 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 immediately, or you can preserve it for the winter if you sterilize it in jars.

The entire process will take 24 hours.

For preparation you need:

• 700 g cabbage;
• 1 juicy beet;
• 2 pcs. red and yellow bell peppers;
• garlic clove;
• 5 sprigs of dill and basil;
• 4 tbsp. l. vinegar 9%;
• 2 tbsp. l. Savoy salt (regular coarse salt is fine);
• 1 tbsp. l. Sahara;
• 6 pcs. allspice;
• water.

Step-by-step preparation

1. Prepare white cabbage, juicy beets and two meaty peppers, it is better different colors so that the snack is bright. Definitely garlic.
2. Wash the cabbage, cut off the top defective leaves, cut out the stalk. It is more convenient to cut larger. You can divide the head of cabbage in half, then cut it into 2-3 cm slices, like a watermelon. These skibs are cut into large cubes. The cabbage will fall into pieces on its own.
3. Place in a bowl and add salt, leave for 5 minutes.
4. Cleaning bell pepper, cut as you like. Pour over the cabbage.
5. Peel the beets, wash and cut into strips or grate on a coarse grater.
6. Wash and finely chop the greens.
7. Mix all the ingredients, put them in a clean, dry jar, and chop the garlic into fine slices.
8. Pour 1.5 liters of water into a saucepan or stewpan and add Savoy salt. It is better suited, because it is sea and has added spices. You can also use a regular one. Add sugar and allspice to the water. Boil the marinade and simmer for a couple of minutes until the salt dissolves.
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 the cabbage.

Watch the video! Georgian sauerkraut with beets

Cabbage in a day

For a good feast, sauerkraut will be the ideal solution. It cooks quickly and tastes 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 to prepare

1. Preparing vegetables. Cabbage is chopped into strips, carrots are cut into strips or grated for Korean carrots.
2. Vegetables are ground with sugar and salt to release the juice. If the vegetables are not juicy enough, you need to add water.
3. Prepare the marinade from oil, vinegar and cumin.
4. Place black pepper and bay leaf in the bottom of the container. Vegetables are laid out on top and marinated in.
5. Put the jar of cabbage in the refrigerator; it will be crispy and fragrant by the evening.

Watch the video! Sauerkraut per day

Very fast cabbage in 2-3 hours

To make the cabbage ferment quickly, it is poured with hot marinade. Seasonings and spices are added to it to make the dish richer.

The following ingredients are required:

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

Preparation

1. Chop the cabbage thinly and grate the carrots on a fine grater.
2. Add salt, honey, vinegar, oil and spices to boiling water.
3. Place greens at the bottom of the container of your choice; you can only take the stems. Mix cabbage and carrots, place on top and compact.
4. Pour over the hot marinade and wait until it cools down. Cover with a lid and put in the refrigerator.

Serve with thinly sliced ​​pickled onions.

Watch the video! Pickled cabbage. 3 hours and done!!!

Sauerkraut in brine

It is better to choose elastic heads of cabbage so that the finished product has an appetizing crunch. 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. Mix spices and vinegar in water and bring to a boil. Leave to cool.
2. Cabbage and carrots are cut and placed in a bowl. Vegetables do not need to be mashed. Pour in brine.
3. Cover with a plate on top and place a weight. Leave for several hours, then put in the refrigerator.

Everyone will love this quick recipe.

Watch the video! Crispy sauerkraut in brine

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

In winter, when everything fresh vegetables are already becoming or not the same best quality or very expensive, the question arises: what to use as a salad for dinner or lunch? An excellent option would be instant sauerkraut. This treat is liked by men and women; it contains many useful elements; it is recommended to eat it in winter.

How to quickly ferment cabbage

It usually takes several weeks to prepare the snack. It should stand and let out the juice, but there are options for how to sauerkraut in a quick way. You should start with the selection of products; you will have several types of main components to choose from. If this is not your first time making sourdough, then choose the variety that you like based on your personal preferences. The most popular option is regular white cabbage.

This variety has a low cost, is always available on the shelves and is easy to prepare. You can choose the right instances based on the following criteria:

1. When squeezed in your hands, the head of cabbage should be dense and strong.
2. Shouldn't be visible damage vegetable, cracks or chips.
3. The leaves of the vegetable must be fresh, do not take wilted ones.
4. To reduce waste, take large specimens.

Sauerkraut in instant brine

Cooking time: 40-50 min (+ 3 days)

Number of servings: 8-12.

Purpose: snack.

Cuisine: Russian.

Instant sauerkraut in brine is one of the most simple options preparing this snack. You will need strong, elastic heads of cabbage to give the salad an appetizing crunch. The ingredients will also include products for preparing brine for a 3-liter jar. Below is step by step recipe with a photo of how to quickly prepare sauerkraut.

Ingredients:

• bay leaf – 4 pcs.;
• white cabbage – 2 kg;
• allspice – 6 peas;
• carrots – 3 pcs.;
• salt – 2 tbsp. l.;
• water – 1.5 l;
• sugar – 2 tbsp. l.

Cooking method:

1. Start by preparing the brine. Dissolve salt and sugar in hot water, mix thoroughly until they are completely dissolved.
2. Separate the damaged, rough leaves from the head of cabbage and finely chop the cabbage.
3. Using a coarse grater, grate the carrots and mix them with cabbage.
4. Transfer them to a jar, interspersed with bay leaves and pots of pepper.
5. Pour in the brine so that it completely covers the ingredients, cover with gauze. The brine will overflow, so place a plate under the dish. Over the next 3 days, periodically knead the starter with a spoon and return the leaked brine back.
6. In 2-3 days the treat will be ready. Can be used for making pies, sour cabbage soup or simply as a snack on the table.

Per day

Number of servings: 7-9.

Calorie content of the dish: 2 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

We can say that this is a classic version of the quick preparation of this snack. Delicious sauerkraut with vinegar will be ready in 24 hours; it can be placed on the holiday table or during dinner. The type of cabbage is not particularly important, but the recipe describes a white cabbage version. The “classic” marinade for sourdough is used. Below is a way to ferment cabbage in a day.

Ingredients:

• sugar – 1 tbsp. l.;
• spices;
• bay leaf;
• salt – 2 tbsp. l.;
• vinegar - 8 tbsp. l.;
• cabbage – 2 kg;
• carrots – 800 g;
• water – 1 l.

Cooking method:

1. Wash the head of cabbage well, remove the top leaves. Cut the fork in half, then chop it into thin strips.
2. Peel the top layer of carrots and grate them on a coarse grater.
3. Mix both components, add spices.
4. Place all ingredients in a glass jar and squeeze well.
5. Prepare the marinade: boil water, add sugar, salt, vinegar. Turn off the liquid after boiling and let cool a little.
6. Pour marinade into a jar.
7. Close the lid and leave for a day.

In 2 hours

Cooking time: 40 min (+2 hours)

Number of servings: 8-10.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This is the fastest cabbage starter you can think of. Suitable if you have nothing to put on the table as a snack and need to come up with something urgently. Instant sauerkraut according to this recipe is prepared together with vinegar essence and marinade. At first the cabbage will be hard, the taste will not be so rich, but if you let it stand for 5-6 hours, this situation will change. Below is a recipe for how to cook sauerkraut in 2 hours.

Ingredients:

• carrots – 2 pcs.;
• cabbage – 2 pcs.;
• vinegar – 70 ml;
• water;
• granulated sugar - 1 tbsp.;
• sunflower oil – 120 ml;
• salt – 2 tbsp. l.

Cooking method:

1. Clean the head of cabbage from bad, spoiled leaves. Shred it at 1, if it turns out too thin, then set the shredder to 2.
2. Wash, peel and grate the carrots on a medium grater.
3. Prepare the marinade: boil a liter of water, add salt and sugar one by one, mix well. Then add vinegar and oil.
4. Let it boil for 7 minutes, you can taste and add the missing ingredients to taste.
5. Mix the carrots and cabbage, place in a wide saucepan, pour in the warm marinade and cover with a lid.
6. After 2 hours you can serve the treat. If desired, you can store it in the refrigerator.

Recipe in a jar

Preparation time: 50 min (+3 days).

Number of servings: 18-20.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

There are many options for preparing this dish, but this recipe for instant sauerkraut in a jar is even better because you don’t need to chop the head of cabbage. You can ferment the product directly in large pieces, you will get a savory and spicy snack for the table. Before putting everything in a jar, you should support the vegetables in an enamel container under pressure (weight). Below are instructions on how to cook cabbage in pieces.

Ingredients:

• carrots – 500 g;
• salt – 400 g;
• garlic – 4 cloves;
• cumin – 2 tsp;
• water – 9 l;
• cabbage – 10 kg;
• capsicum – 2 pcs.;
• sugar – 800 g.

Cooking method:

1. Remove the top leaves and cut out the stalk.
2. Cut the vegetable into large pieces and place in an enamel bowl.
3. Mix salt and water and pour over cabbage.
4. Place the oppression on top for 4 days at room temperature.
5. Chop garlic, hot pepper, grate carrots, mix with cabbage. Add cumin and place the snack in jars.
6. Strain the remaining brine in the bowl, bring to a boil, add sugar and pour into jars.
7. Next, you need to ferment the treat at home for another 3 days, sometimes letting gases in from the jar using a wooden skewer.

With beets

Cooking time: 30-40 minutes (+2 days).

Number of servings: 8-12.

Calorie content of the dish: 22 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This is one of the cooking options for this dish. Sauerkraut with beets it acquires an unusual and attractive taste appearance. On festive table The bright pink appetizer attracts the attention of all guests. Regardless of the variety, you will receive a crispy, tasty treat; sometimes it acts as a preparation for vinaigrette. This quick way to prepare this dish will help preserve all the vitamins and nutrients in the food.

Ingredients:

• water – 1.5 l;
• beets – 300 g;
• cabbage – 1.5 kg;
• salt – 2 tbsp. l.;
• garlic – 1 clove;
• carrots – 300 g;
• black peppercorns – 5 pcs.;
• bay leaf – 2 pcs.;
• sugar – 1.5 tbsp. l.

Cooking method:

1. Cut the head of cabbage into 4 pieces, each of them into approximately equal squares.
2. Grate the beets and the carrots themselves through a Korean carrot grater and mix them.
3. Crush the garlic with a knife and place immediately on the bottom of a 3-liter jar.
4. Layer cabbage, a mixture of carrots and beets.
5. Bring water to a boil in a saucepan, add black pepper and salt.
6. Place the bay leaves in the brine, boil lightly, and cool the contents to 80 degrees.
7. Pour the brine into a jar and leave it for 2 days at room temperature.

Without vinegar

Cooking time: 40-50 minutes (+2 days).

Number of servings: 7-9.

Calorie content of the dish: 19 kcal/100 g.

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This method of fermenting this recipe is designed for quick preparation and equally quick eating, because the appetizer cannot be stored for a long time. The treat turns out to be very tasty, but it still differs from the barrel version; it can be described as “slightly fermented.” Instant salted cabbage without vinegar turns out crispy, appetizing and, importantly, without vinegar at all.

Ingredients:

• salt – 60 g;
• water – 1 l;
• sugar - 50 g;
• cabbage – 1 pc.;
• carrots – 2 pcs.

Cooking method:

1. Chop the fork into strips, peel the carrots and grate on a coarse grater.
2. Then you need to cook the marinade: pour water into a saucepan, put on fire, add salt and spices. When everything is dissolved in water, the brine is ready, leave it on the stove to cool to room temperature.
3. Pack the chopped vegetables tightly into a jar and pour warm marinade on top.
4. Do not cover the dish with a lid, leave it warm for 2 days. Poke the contents periodically with a knife to release air bubbles.
5. After 2 days, pour the brine into the pan, pour sugar into it, stir so that the sweetness dissolves, and pour it back into the jar.
6. After this, the treat should sit for at least 10 hours, then you can close the lid and put it in the refrigerator or on the table immediately.

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Instant sauerkraut: recipes

Orthodox Christians have long begun harvesting white cabbage on October 8, St. Sergius Day. During this period, almost all housewives cook favorite dish- sauerkraut.

The name comes from the ancient Roman word “caputum”, which translated into Russian means “head”. The first description of the vegetable is made in Ancient Greece Theofastus between 372-287 BC e. The Slavs began cultivating the crop only in the 9th century, when it was brought to the Black Sea region by Greek settlers, who in their time cultivated the wild one.

According to historians, pickled vegetables, a food product obtained by fermentation, were invented by the Chinese, like porcelain, gunpowder, and paper. It is known that back in the 3rd century BC. e. they fed it to the workers who built the Great Wall of China. In Korea, a research institute has even been created for “kichmi” - fiery sauerkraut.

The snack is revered by the people of many countries of the world, because in addition to its excellent taste, it is also extremely healthy. It contains:

• vitamins - A, B, C, H, K, E, PP;
• minerals - sodium, potassium, calcium, phosphorus, iron, chlorine, copper, zinc;
• organic acids - lactic and acetic.

classic recipe sauerkraut 3 liters in a jar

There are many ways to prepare the dish. It is chopped, shredded, fermented in quarters or whole heads of cabbage, with cranberries, carrots and various spices. Lactic acid bacteria located on the surface of fresh leaves ferment sugars vegetable juice and form lactic acid - the best natural preservative. Therefore, a snack covered with juice can be stored for a long time in a cold place without losing its beneficial properties. Since this tasty, healthy and cheap dish is one of the most beloved on our table, it seems interesting to me to talk about the most delicious ways to prepare it. I'll start with quick recipe(in just 3 days) preparing juicy, crispy and very tasty sauerkraut without vinegar.

Ingredients:

• white cabbage – 3 kg.
• carrots (medium) – 2 pcs.
• boiled chilled water – 1.5 l.
• salt – 60 g (2 tablespoons with a small slide)
• sugar – 50 g (2 level tablespoons)
• bay leaf – 2 pcs.
• allspice (peas) – 4 pcs.

Preparation.

It is necessary to choose autumn varieties of cabbage with a flattened shape, white, juicy with fleshy leaves. My grandmother grows the “Snow White” variety at her dacha specifically for pickling.

It is better to shred with a special knife. Peel the carrots and grate on a coarse grater.

Gently (do not crush) mix the shredded cabbage with carrots.

Place a bay leaf and peppercorns at the bottom of a sterile 3 liter jar and place, without pressing it, up to the shoulders of the jar.

Then dilute salt in water.

Pour this brine over the cabbage so that there is brine on top.

The jar must be covered with gauze, secured with an elastic band and placed in a deep plate.

Starting from the second day of fermentation, you need to periodically pierce it to the very bottom with a wooden stick in several places so that gases escape.

Pour the juice that escapes into the plate during fermentation back into the jar. Three days later it is ready.

For lovers of sweet and sour cabbage, you need to drain all the juice from the jar.

Add sugar to it, mix well.

Pour this juice over the cabbage and mix well again.

After 2 hours, the cooking process will be completed and it can be served. Now the jar needs to be covered with a nylon lid and placed in the refrigerator.

Classic recipe sauerkraut in a 3 liter jar. Author https://youtu.be/24Hmp0Pyt-U

Delicious instant sauerkraut with beets

This recipe is easy and simple to prepare. It turns out aromatic, with a garlicky taste, moderately salty, moderately sour, very tasty and beautiful. It is called “Georgian cabbage”. This low-calorie product (25 kcal per 100 g) activates cleansing processes in the human body, normalizes sugar and cholesterol levels, microflora in the intestines, and promotes proper digestion.

Ingredients:

• white cabbage (without stalk) – 1 kg.
• red beets -400 gr.
• garlic – 60 gr.
• celery leaves with stems – 50 gr.
• hot pepper – 1 pc.
• salt – 50 gr.

Preparation.

Cut the head without the stalk in half, each half into 4 parts, each of the 8 segments into 3 parts.

Cut the beets into thin (1-2 mm thick) slices and circles.

Cut the garlic cloves into small pieces. Cut celery leaves into large pieces. Cut the pepper into thin rings.

Now you can start laying the vegetables in layers in a clean enamel pan. Place a layer of beet slices on the bottom of the pan, then a layer of cabbage, onto which sprinkle some of the garlic, pepper and celery. Place all the vegetables in the same order and finish with a layer of beets.

To prepare the filling, you need to boil 1 liter of water with 50 g of salt.

Slowly pour the boiling liquid over the vegetables and cover them upside down with a plate of the same diameter as the pan.

You can place a jar of water or other weight on the bottom of the plate, cover the pan with a lid, which is slightly raised on one side.

On the fifth day (at room temperature) the sauerkraut will be ready for use. All the vegetables and even the pickle are simply delicious.

Delicious instant sauerkraut with beets. Author https://youtu.be/1RJy5KaRLHA

How to prepare crispy sauerkraut in a jar according to GOST?

In 1956, the USSR approved the GOST for proper sauerkraut, according to which our grandmothers and mothers cooked. This delicious cabbage reminds many people of the “taste of childhood.” Try it, you will definitely like it! To prepare sauerkraut using Soviet technology, we need only 3 components.

Recipe:

• cabbage - weight in kilograms
• carrots – 10% by weight of shredded cabbage
• salt – 2-2.5% by weight of shredded cabbage

Chop 3 kg of vegetables. It is better to chop the carrots finely, but you can also grate them on a coarse grater.

Take 60 gr. salt (you can use 75 grams, if you like it saltier), add to the vegetables and rub them well with your hands. After the vegetables release their juice and become shiny, add the carrots, distributing them evenly throughout the volume.

Place the vegetables in a large enamel pan, cover it with a plate (upside down) of smaller diameter than the pan, and place a 3-liter jar of water on it as a pressure.

Leave it to ferment at room temperature for 3 days.

To make the cabbage tasty, you need to make punctures to the bottom of the pan in several places with a wooden stick 2-3 times a day. This way, carbon dioxide produced during fermentation will be released, and the snack will be without bitterness.

At the end of 3 days, fermentation will stop and the salad can be mixed.

And transfer it to a 3 liter jar, close the lid and put it in the refrigerator so that fermentation does not resume and it does not become acidic. The cabbage turns out crispy and very tasty.

Watch the video to learn how to roll it under iron covers.

Quick sauerkraut per day without vinegar

Worth trying this one interesting recipe himself fast way preparing sauerkraut. Snow-white, tender, crispy and very delicious snack Prepares in just 24 hours.

Ingredients:

• cabbage – 850 gr.
• water – 1 l.
• salt – 1 tbsp. l. with a slide
• sugar – 1 tbsp. l. with a slide
• bay leaf – 2 pcs.
• black hot pepper – 6 peas
• allspice – 2 peas

Preparation.

First of all, you need to choose a white variety, preferably “Snow White”. To prepare a liter jar of sauerkraut, you will need ½ of a medium head of cabbage.

It must be washed and allowed to drain. Then cut in half and cut one half in half again. Chop the vegetable into long, narrow strips.

Place tightly in the jar. Fill the jar until the neck narrows, put 1 bay leaf between the layers.

Prepare the brine in advance. To do this, boil 1 liter of water in a saucepan, add salt, sugar, one bay leaf and peppers. Stir well until the salt and sugar are completely dissolved. Allow the marinade to cool to room temperature.

Pour brine over the cabbage and place the jar in a bowl in the kitchen.

After 6-8 hours, it must be pierced in two places with a wooden shelf to the bottom of the jar so that there is no bitterness. After 24 hours, put the jar in the refrigerator, as it is already ready for use.

When serving, it can be decorated with carrots grated on a Korean grater. Very tasty and beautiful!

Quick sauerkraut per day without vinegar. Author https://youtu.be/jAjUTBWa6iM

How to ferment cabbage in a saucepan with apples, like grandma's

What does October smell like? With the bitter fallen leaves, morning frost and, of course, the freshness of the cabbage stalk, it’s time to chop the snow-white, sweet, crispy head, already slightly seized by autumn frosts. The appetizer according to this recipe is very good. It is crispy, very tasty, incredibly aromatic, beautiful, and affordable for any budget. It's simple and quick to prepare.

Ingredients:

• cabbage (without stalks) – 4 kg.
• carrots – 3 pcs.
• salt – 3 tbsp. l. (with a slide)
• any apples (preferably Antonovka) – 10 pcs.

Preparation.

Grate the carrots on a Korean grater. Wash and dry the apples.

Chop the cabbage into long narrow strips, add salt and lightly crush with your hands.

Take 10 l. An enamel pan or bucket, place a layer of chopped vegetables on the bottom, and place 5 apples on top.

Then again a layer of cabbage and a layer of apples.

Place all the remaining cabbage on the apples, cover with a plate or lid with a diameter slightly smaller than the diameter of the pan.

Place a pressure on top - a three-liter jar of water and leave it in the kitchen for three days. Every day it must be pierced in several places 2-3 times with a wooden stick to the bottom to release carbon dioxide.

After three days, the delicious snack will be ready to eat, the apples will become soft and also tasty.

You must try this, you will definitely like it!

Salted cabbage with apples https://youtu.be/xKYxG4_5r_I

Sauerkraut with bell pepper without sugar

Sweet bell pepper gives the sauerkraut prepared according to this recipe a certain piquancy, aroma and indescribable taste. Ferment for 3 days at room temperature. Try it!

Ingredients for 1 jar with a capacity of 3 liters:

• white cabbage – 2 kg.
• carrots – 1 pc.
• Bulgarian sweet red pepper – 2-3 pcs.
• salt – 2 tbsp. spoons
• black hot pepper – 10-15 peas
• allspice – 6-7 peas
• bay leaf – 3 pcs.
• you can add 1 pc. cloves - for lovers of this spice.

When preparing a delicious salad, the variety plays an important role. You need to choose a round, slightly flattened head of cabbage, white.

Chop the vegetable into long strips, add salt and mash with your hands until juice appears.

Cut the pepper into thin half rings, add to the cabbage and stir.

Grate the carrots on a coarse grater (preferably a Korean one), add to the vegetables, stir lightly so that they are evenly distributed throughout the entire volume. Fill the jar tightly with salad, layering with spices, up to the neck.

Cover the jar with gauze, place in a deep plate where the juice will flow out during fermentation, and leave to ferment for three days at room temperature (preferably in the kitchen). In order for the bitterness to come out, the salad must be pierced every day 2-3 times in three places to the bottom of the jar with a wooden stick.

After three days, the cabbage is ready to eat, and so that it does not over-acidify, it must be put in the refrigerator.

This salad should be served with the addition of onions (green or onions) and aromatic sunflower oil. Bon appetit to you!

Pickled tomatoes with cabbage for the winter under iron lids

This is interesting, ancient, incredibly tasty, simple and affordable recipe preparing vegetables for the winter. Each 3l. add 3 jars. peppercorns, 3 pcs. cloves and 3 pcs. allspice.

Ingredients for 4 3 liter jars:

• white cabbage – 1.2 kg (without stalk)
• carrots – 2 pcs.
• sweet bell pepper (red) – 3 pcs.
• garlic – 1 head
• tomatoes – 7-8 kg.
• Marinade for 1 jar with a capacity of 3 liters:
• sugar – 100 g
• salt – 1 tbsp. spoon (heaped)
• vinegar 9% - 50 ml
• black hot pepper – 3 peas
• allspice – 3 peas
• parsley and dill - to taste.

Preparation.

Finely chop the head, cut the pepper into thin half rings, grate the carrots on a coarse grater.

Mix these vegetables lightly with your hands. 3 liters to the bottom. Place the jars with a couple of garlic cloves cut in half, dill umbrellas and parsley, then a layer of tomatoes, a layer of cabbage, again a layer of tomatoes and a layer of cabbage.
Fill the entire jar in this way until the neck narrows. Add a shot of sugar to each jar.

Fill it with a little water.

And add a tablespoon of salt. Then add 0.5 glasses of vinegar and fill it up to the neck with water.

Cover the jar with a sterile metal lid, sterilize for 12-13 minutes (from the moment the water boils strongly) in a saucepan under the lid, then roll it up and place it upside down.

After complete cooling, place the preserved food in the storage area. It's delicious!

Pickled tomatoes with cabbage for the winter https://www.youtube.com/watch?v=oMvY_j-5EV4

Video on how to cook delicious cabbage in a jar in brine

Recipe for making pickled cabbage. With carrots and sweet peppers. Crispy, aromatic and very tasty! And the main thing is that it’s ready in just a few hours! You can make this salad every day!

Recipe:

• Cabbage - 1 kg.
• Carrots - 1 pc.
• Sweet red pepper - 1 pc.
• Water - 500 ml.
• Vinegar (table 9%) - 6 tbsp. l.
• Sugar - 7 tbsp. l.
• Salt - 1 tbsp. l.
• Sunflower oil - 80 ml.

I really hope you try these recipes and enjoy them. Thanks for reading. Visit my blog more often, it will always be interesting. See you again! I wish you health, positive energy, good luck and delicious preparations for the winter!

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

Quick sauerkraut in a few hours

It is physically impossible to truly ferment cabbage in less than 2 days. Pickling is a slow process. But there is a little trick. Can be done quick sauerkraut in just 3-4 hours. This recipe is especially good because you can even use young cabbage, which means that you can now make delicious cabbage at any time of the year.

To make quick sauerkraut you will need:

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

Chop the cabbage into strips, grate the carrots on a coarse grater or a Korean carrot grater, crush the garlic or cut into thin pieces. Boil water, dissolve sugar and salt in it, add oil and vinegar, you can add allspice. Bring the marinade to a boil. Pour the resulting marinade over the vegetables mixed in a bowl. Cover the top of the cabbage with an inverted plate and place pressure on top - for example, a jar of water. Leave the cabbage at room temperature for at least 3 hours, up to a day.

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

For variety, a few cans of cabbage can be used, then the cabbage will have bright color and a pleasant shade of taste.

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

Sauerkraut in a couple of days

Real sauerkraut does not cook so quickly. But if you still have 2-3 days left, you will be in time. The recipe is almost the same, but without oil and vinegar.

You will need:

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

Place shredded cabbage and carrots tightly in a 3-liter jar. Fill with brine and cover with a nylon lid with holes or a cloth napkin. Place the jar in a warm place for fermentation. Bubbles will appear in the jar. Periodically, lightly tamp the cabbage with a spoon so that the gas escapes and the cabbage remains under the brine. After two days you can take a sample. Store the finished cabbage in the refrigerator.

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