Instant pickled cabbage. Recipes for crispy and juicy cabbage sauerkraut without vinegar

Crispy and juicy sauerkraut 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 suggest making a delicious cabbage with beets. Red beet is not the main ingredient, it will only color our cabbage into 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 ordinary, cheap white cabbage in a supermarket or market. We need two more meaty peppers, preferably 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 stewpan, 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, the ease of preparation. Well, 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:

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.
Chop the cabbage into thin long slices.
Prepare the brine - for this, bring the water to a boil, pour vinegar into it and vegetable oil, add spices. Stir and heat until the grains of salt and sugar dissolve.
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 Chernihiv style

Naturally fermented fast cabbage - it turns out juicy, crispy and very tasty, and also does not contain harmful vinegar in its 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:

The recipe is calculated for a 3 liter jar. Chop the cabbage at your discretion, with thin "strings" or larger pieces, and grate the carrots.
Stir the vegetables together and tamp them tightly into a glass jar.
Shit secret: in order not to spoil the recipe for quick cooking of 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.
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 is 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 it will not be inferior in taste to 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 a jar per 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 the addition of 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 herbs 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. You will definitely enjoy this quick cooking method.

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 a 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 apple slices and garlic to emphasize the taste.

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

Autumn - it's time to ferment cabbage. Everyone knows about the benefits of cabbage, which contains vitamins B, C and many other useful substances. Therefore, cabbage is very useful for men and women, and delicious crispy is a very simple and affordable dish that can be cooked in a few hours or days.

Pickled cabbage in 3 hours

Step-by-step cooking recipe

1. Remove from cabbage upper layer layer of leaves and chop it into thin ribbons. Peel the carrots, wash and grind them on a coarse grater.

Separately peel and wash the garlic, and pass it through a garlic press into a separate container.

2. Pour one liter of water into a saucepan and put it on medium heat. After a few minutes, add salt, sugar, pepper, vegetable oil and bay leaf to it, and bring to a boil. After the salt and sugar have completely dissolved in the water, add the vinegar, mix everything and immediately remove the pan from the heat.

3. Mix chopped cabbage with carrots and garlic. Next, put the cabbage in jars or a plastic container and fill it with still warm marinade. Cover the container tightly and leave the cabbage to marinate at room temperature for 3 hours.

The cabbage is ready! Such cabbage will be an excellent filling for pies or pies. Pickled cabbage is a great salad base in many recipes.

Sauerkraut

For a 3-liter jar, you need about 2.5 - 3 kg of cabbage, 3-4 medium carrots,

Advice 1. It is better to ferment cabbage on the growing moon, or after the New Moon for 3-6 days.

Recipe:

1. Transfer the chopped cabbage to a large container so that it is convenient to mix it. Mix the grated carrots on a coarse grater with the cabbage.

Tip 2. Do not grind cabbage with carrots, just mix evenly.

2. Put the mixed cabbage with carrots in a 3-liter jar, but do not tamp, but just gently press down with your hands so that there are no voids.

3. Now we take 2 tablespoons of salt and two sugars, and pour them on top of the cabbage. And fill in raw water(can be purchased or from the tap).

Tip 3. Pierce the cabbage with a skewer so that the water completely hides it.

After 2-3 days, sauerkraut, crispy cabbage is ready.

Bon Appetit!

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, butter).

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 the fire, bringing to a full boil, as soon as the marinade begins to boil, add vinegar, mix. Always try it, as it may turn out 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, the classic sauerkraut will be 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 delicious pickled cabbage with beets is a properly cooked marinade. We put water in a saucepan and put it on medium heat. As soon as the water begins to boil, add sugar, salt, bay leaf and pepper, cook for about fifteen minutes, stirring. We add vinegar only by removing the marinade from heat.

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

There is not much difference to pour 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 tsp
Bay leaf - 3
Dill
Black pepper
Honey (preferably candied) - 2 tsp spoons
Salt to taste
Vinegar - 2 tbsp. spoons

Marinade.

I always start with it, since almost 70 percent of the taste depends on this stage of work, a 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 you can 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.

Rinse in cold water, clean (I use a dishwashing sponge, hard side for this) 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 with a lid and leave 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 - taste

Preparation:

Wash the cabbage, remove " outer leaves"And all the shortcomings (if any), chop into strips.
Wash the carrots, grate on a Korean grater.
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
Cut apples peeled from the skin with the seeds removed into equal slices.
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.
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. Covered with 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.

Hello dear friends! Today I offer you instant sauerkraut recipes to make it crispy and juicy. I have already described options in the previous article. But there is not always time and desire to wait long. I would like to try it now.

For such impatient people, quick methods of leavening have been invented. There is even one that can be put on the table in a couple of hours. It is very convenient when unexpected guests are almost on the doorstep. And how by the way it will be as a snack, along with or cucumbers, under strong drinks.

For an everyday table, I like to serve it with fresh herbs and young potatoes. And for taste, I also love to drop a little unrefined sunflower oil... It's just some kind of deliciousness.

Advice - for our purposes, choose medium-late or late white varieties so that the head of cabbage is dense and, preferably, large. It is better that the leaves are whole, not cracked.

Crispy and juicy instant sauerkraut in a jar per day without vinegar

According to this recipe, I do not put carrots in cabbage, but add it to the finished product when I serve it on the table. I like it that way. Try it and you will do it according to this option. But, if you want, you can immediately add one carrot and ferment everything together. Grate it on a coarse grater and mix the vegetables gently.

Ingredients for a 3 liter jar:

Cabbage - 2.5 kg
Sugar - 1 tablespoon
Salt - 1 tablespoon
Allspice peas - 2 pcs.
Black peppercorns - 6 pcs.
Bay leaf - 2 pcs.
Water - 1 liter

Preparation:

1. Pour water into a ladle or saucepan and put on fire. Once it boils, add bay leaves, allspice and black peppercorns. Add salt, sugar and stir. Cook for 2 minutes, turn off heat and leave to cool completely.

2. Chop the cabbage into thin strips. Then place it tightly in the jar along the "shoulders", that is, to the narrowing point of the jar, leaving room for the brine. Place a bay leaf somewhere in the middle.

3. Now pour the cooled brine into the jar to the very top. Put the brine peppercorns on top too. Place in a deep bowl and leave at room temperature overnight.

4. After 6 hours, pierce in several places with a long stick (you can use a knife or a knitting needle) to the very bottom, so that gaziki and bitterness come out. The foam that appears on top will need to be removed. After a day, the sauerkraut will be ready and can be served immediately. And for decoration, you can add mashed carrots and herbs.

A quick recipe for cabbage in brine for a 3 liter jar

A very simple and versatile quick starter option. For this recipe, it doesn't matter at all what kind of cabbage will be - early or late. But it will taste amazing. Crispy enough and very tasty.

Ingredients:

Cabbage - 2-2.3 kg
Carrots - 2 pcs.
Salt - 2 tablespoons
Sugar - 4 tablespoons
Water - 2 liters

Preparation:

1. First, pour water into a saucepan, add salt and sugar. Put the brine on fire and boil, and then let it cool.

2. While the brine is cooling, chop the cabbage and grate the carrots. Place in a deep bowl. Mix well.

3. Transfer the vegetables to a 3 quart jar, leaving room for the brine on top. Lay approximately on the hangers, that is, to the point of narrowing of the can. Then pour in the cooled brine. Place the jar in a deep bowl where the brine will flow. Cover the top with a loose lid. Leave it like this for a day.

The next day, you need to pierce it in several places with a long stick to release bitterness and gas. Repeat this procedure several times throughout the entire leavening time.

5. In total, such a bank should stand for two days. Then close the lid and store in a cool storage area. Or use it right away.

Delicious sauerkraut in a saucepan in large pieces

And here is a variant of quick cabbage sourdough, packed in large pieces. Some people think (my husband for example) that it will be tastier and more appetizing this way. For a quick method, it will be optimal enough

Ingredients:

White cabbage - 1.5 kg
Carrots - 200-300 gr
Garlic - 2-4 cloves
Salt - 4 tablespoons
Sugar - 5 tablespoons
Apple cider vinegar - 1.5 tablespoons
Water - 1.5 liters

Preparation:

1. Cut about half of the head of cabbage and cut it as if into slices 2.5-3 cm thick. Grate the carrots on a coarse grater. Peel and cut the garlic into halves.

2. Then place the pieces in a saucepan, sprinkling with carrots and garlic. Lay in layers.

3. Now let's get to the brine. Pour water into a saucepan. Add salt and sugar there. Wait for it to boil and pour in the vinegar, then turn it off. Pour the hot brine into a saucepan with vegetables to completely cover everything.

4. Place an inverted plate on top of a saucepan and place a filled 3 liter jar of water on top of it. Thus we have established oppression.

5. After a day, remove the oppression. Our white cabbage is ready. For storage, you can transfer to a more convenient container and refrigerate. You can use it right away.

Sauerkraut in a quick way in 2-3 hours with vinegar and sugar

Very tasty and juicy cabbage is obtained in just 2-3 hours. I also wrote about this recipe in the introduction. Imagine a situation when you were simply confronted with the fact that in a couple of hours unexpected, albeit respected, guests will come to you. For such cases, this recipe will be very useful. Such an appetizer is eaten just instantly. And the guests will be happy.

Ingredients:

Cabbage - 3 kg
Carrots - 3-4 pcs.
Garlic - 4 cloves
Water - 1.5 liters
Sugar - 200 gr
Salt - 3 tablespoons
Vegetable oil - 200 gr
Vinegar 9% - 200 gr

Preparation:

1. Chop the cabbage in any way convenient for you. Grate the carrots and garlic. Place all vegetables in a deep bowl.

2. Now let's take care of the marinade. Pour water into a saucepan. Add salt and sugar and vegetable oil. Put on fire. Allow to boil and add vinegar. After that, boil for another 2 minutes and remove from heat.

3. Pour the hot marinade into a dish with chopped vegetables and stir. Cover and leave at room temperature for 2-3 hours.

4. After this time, you can already eat it. If you get a lot, just transfer to a convenient container and store in the refrigerator. Usually it doesn't cost more than a week with us.

Video recipe for instant crispy sauerkraut for the winter

I want to add another not bad recipe to your piggy bank. Very well suited for salads. When it's ready, you can put it in jars, close the lid and store it in a cool place until winter. Or use it right away.

Ingredients:

White cabbage - 1 kg
Water - 1 l
Apple cider vinegar - 100 ml
Vegetable oil - 100 ml
Salt - 40 gr
Sugar - 35 gr
Carrots - 120 gr
Bulb onion - 1 pc.
Garlic - 20 gr

You will see the cooking method in a very detailed video.

That's all for today. I have shared with you the simplest and my favorite variations of quick sourdough cabbage. I don't have much room at home for long-term storage, so I just use these recipes. It's over, I'm still doing it. It doesn't take that long.

But despite this, I want to come back again and collect another collection for you. Let's talk about fermentation options for this crispy vegetable. Believe me, there are a lot of them. We will analyze the most popular and demanded among hostesses.

In general, sauerkraut is appreciated for its composition. One head of cabbage contains so many vitamins that they simply cannot be counted. Just like the leavening method takes place without additional processing. This means that everything beneficial features will remain even during its preparation. That is why such a snack should be present on all tables. Moreover, in the winter season.

Another plus of this wonderful food. That despite the fact that it can be consumed fresh. It can be used to make amazing soups such as borscht and cabbage soup. Or maybe you decide to stew it with fresh minced meat, it will turn out to be no worse. Or bake a fresh pie for dinner. There are a lot of options for using it, the choice is yours.

Do you know how the leavening process takes place? Everything is elementary, no additives and all kinds of chemistry. It's all about natural fermentation. During which acid is released. She then contributes to long-term storage. And also inhibits the growth and appearance of pathogenic bacteria, by the way, E. coli can also be attributed to them.

Instant pickled cabbage

Let's start with the very classic recipe... Cooking with it is quite easy and simple. The main thing is to stock up on the necessary products and you can get down to business. By the way, it is preferable to use cabbages of white-headed vegetables of mid-season and late varieties. Cabbage should be dense and large to the touch, at least 3 kg.

We will need:

white cabbage - 1.8 kg.
fresh carrots - 200-250 gr.
table salt - 2 tablespoons (no slide)
black peppercorns - 8 pcs.
bay leaf - 2-3 leaves optional

It is forbidden to use iodized salt for fermenting cabbage. In the store, we pay attention only to the cookery.

Preparation:

1. The first step is to process vegetables. A plucked head of cabbage from the garden, we clean it from the top leaves. Then we rinse under running water.

2. Peel the carrots. And we rinse thoroughly. For sauerkraut, I recommend using a larger vegetable. To facilitate the grating process.

3. Two important ingredients are prepared, it's time to start shredding. See here the slicing method can be completely different. Starting from manual shredding and ending with passing vegetables through a combine.

We choose the most popular method and use a regular grater. For a beautiful shape of carrots and cabbage, it is preferable to use a Korean grater. I think you understand what I'm talking about.

4. Now mix the cabbage and carrots in one bowl. It is advisable to choose large enough dishes for mixing.

Season the chopped vegetables with seasonings: salt, peppercorns and bay leaves. To get sourness, you can add a small amount of cranberries to the composition. I would even say one handful will be enough. Mix everything thoroughly, lightly rubbing the products in your hands.

Initially, count on 1 kg. cabbage and carrots, you need to take 1 level tablespoon of salt.

5. Now place the prepared cabbage salad tightly in a saucepan. Physical strength is required here. In order to squeeze the vegetable mass as much as possible.

Place a clean plate on top of the ingredients. And we put something heavy. It can be any bottle of water, but with a significant weight. To understand if you did everything correctly, pay attention to the surface of the juice should stand out.

The amount of juice will increase every day. Bubbles should form on the second day.

During the fermentation, at intervals of 1-2 times a day, it will be necessary to remove the press. Then take a large wooden rolling pin and pierce the entire vegetable mass in several places. Thus, we get rid of excess air that forms in the form of bubbles on the surface.

Cabbage should be fermented at room temperature 18-23 degrees. It is in such conditions that the fermentation process takes place, which is so necessary.

Sourdough times can vary, with an average of three days. After this time, taste the cabbage preparation. If you are pleased with the result, you can safely put the cabbage in the refrigerator. I advise you to pre-spread it in the banks, pressing it just as tightly to the bottom.

If the cabbage has not yet fermented, extend the holding time for one more day.

And be sure to remember for yourself that by removing the workpiece in the refrigerator, you thereby stop the fermentation process.

The recipe about which we have just talked with you is very simple. I think you yourself noticed this, for what taste you get as a result. Bon Appetit!

Cooking crispy cabbage in a 3 liter jar

To store sauerkraut in the house and cellar, most housewives use glass containers. And the most popular of them are three liter cans. The very process of such a leaven is very quick to prepare. We will stir the vegetables in a basin, but we will put them in glass dishes.

Vitamin food prepared according to this recipe turns out to be crispy and juicy. Which is quite important for this kind of workpiece.

We will need:

peeled cabbage (without stalk) - 2 kg.
carrots - 2-3 pcs.
salt - 2 tablespoons
granulated sugar - 0.5 cups

Preparation:

1. In this recipe we will start with carrots. Use better grade bigger. We wash the vegetable under cold running water. We clean from the skin. I usually do it over the sink so as not to carry dirt, so to speak.

Then rub the peeled fruits on a Korean grater. Move up and down to keep nice cuts.

2. We clean the cabbage from the upper leaves. Cut into two equal parts and remove the stump.

Slicing a white vegetable will be similar to carrots. But for such a process, it is better to use a special knife in the form of an ax. Look below it can be seen in the figure.

3. Put chopped vegetables together in one bowl. Season with salt and mix thoroughly. The mixing process should take you at least ten minutes. While stirring, you need to lightly press on the vegetables, but do not overdo it.

We stand the mixed vegetables on the table, literally 5-7 minutes will be enough. Already at the bottom of the dish you can see the juice released.

Put the matured cabbage in the jars. Pressing it very tightly, you can use the crush.

Carefully pierce the jar of cabbage with a small rolling pin. But it is necessary that it be long and can reach the very bottom. Thus, we will free our mass from excess air. Next, pour cold boiled water, it is necessary that it covers the entire white vegetable.

Cover with gauze folded in half and leave at room temperature for 3 days.

For juice flowing from the can, be sure to place a tray or deep dish under it.

To rid the cabbage of excess bitterness, it will be necessary to pierce the contents of the jar with a wooden stick at least 2 times a day.

On day 4, pour the resulting juice into a cup. Add half a glass of granulated sugar to it, mix well. Then we pour it back into the jar of cabbage. We close it with a nylon lid.

It is preferable to store such a miracle workpiece in a cool place.

It can be used for almost everything, from fresh salads to second hot dishes.

Amazing pickled cabbage recipe in brine

The leavening methods can be completely different. We'll look at several options today. In one of them we will cook sauerkraut in brine. It will take a little longer to prepare it. The most important thing is what you get as a result. I assure everyone will be satisfied.

Another plus of the brine is that the cabbage ferments in it much faster. This is me versus my own juice.

We will need:

cabbage - 2.5 kg.
carrots - 3 pcs.
garlic - 3-4 cloves
granulated sugar - 1 glass
salt - 2 tablespoons (no slide)
sunflower oil - 1 glass
vinegar 9% - 1 glass
water - 1 l.
bay leaf - 2-3 pcs.
black peppercorns - 6-8 pcs.

Preparation:

1. We clean the cabbage from the upper leaves and stumps. Then cut into strips or pass through a combine. We do the same with carrots.

Then we mix two chopped vegetables. It is advisable to do this in a bulky container, or use regular table... The main thing is to make sure that nothing bothers you.

We also add peeled garlic cloves to this. In order not to waste time, you can just pass it through the press. We mix everything neatly, but we do not wrinkle it, but just lift and release it airily. Do not forget to season the vegetable mass with bay leaves and black pepper.

2. Let's take up the preparation of the brine. Pour the necessary amount of water into a small saucepan and set on fire. We pour salt and granulated sugar here. We boil the liquid mass until the bulk ingredients are completely dissolved.

Then pour in vegetable oil and bring everything to a boil.

3. Add the ready-made brine with food vinegar and fill in our chopped vegetables.

Cover with a clean plate of suitable diameter. Our task is to take one so that it fits snugly against the vegetable mass. And already on top of the glassware we put something heavy. In our case, this is a heavy water bottle.

We leave in this state for 5-6 hours. After this time, the cabbage can be served without any dressing. Since the brine contains vegetable oil, which is initially considered a dressing.

Very tasty cabbage for the winter without pickle

An especially tasty meal for the winter is prepared in its own juice. This option is no less tasty than the previous one. This is not for everybody. I am more than sure that there will be a person for each option. Someone prefers to ferment cabbage in brine, and some do not want to perform additional manipulations.

I bring to your attention a wonderful video, with step by step instructions cooking. Where each step will be detailed. And the cabbage fermented according to this recipe turns out to be extremely tasty and crispy.

Mmm, it turned out quite appetizing, and most importantly delicious. And everything is described in such detail. Many thanks to the author of the video, and we continue our selection of sauerkraut.

Sauerkraut with beets in Caucasian style

The recipe about which I will tell you now is simply amazing. You probably know yourself that Caucasians are a loving people, something spicy. That is why hot pepper will be included in our workpiece. And for a more interesting taste, we will add beets. It will color our cabbage red and give it a wonderful flavor.

We will need:

Calculation for a can of 2 liters

cabbage - 1-1.2 kg.
fresh beets (peeled) -200 gr.
garlic - 2 heads
hot pepper - 1 pod

water - 1 liter
pickling salt - 2 tablespoons

Preparation:

1. Divide the peeled head of cabbage into two equal parts, remove the stump from both sides. Then cut the cabbage into small cubes.

2. Peel the beets. Cut into plates, but not quite thick. On average, the thickness of one is 3-5 mm.

3. Rinse hot pepper and cut into small pieces.

4. Now we proceed to the process of placing all the products in the jar. For this we take a glass container with a volume of 2 liters. On the bottom we put beets, chopped garlic and hot pepper. Next we put chopped cabbage. Thus, we fill the entire jar.

Let's start preparing the brine. Pour the required amount of salt into cold boiled water. Mix everything thoroughly until the bulk ingredient is completely dissolved.

5. Fill a jar of vegetables with the prepared brine.

We put a heavy press on top, making it from scrap materials.

Place a pallet or deep dish under the glass container. So that in the event of a leak of juice, it does not drain onto the table. We keep the cabbage in this state for 6 days.

After the expiration of time, we remove the press. We cover the jar with a lid and put it in the refrigerator.

This sauerkraut with beets goes well with any kind of potatoes.

A proven recipe for sauerkraut in a barrel

Before proceeding with the sourdough in the barrel, you need to start preparing it. To do this, rinse the wooden barrel with water with the addition of baking soda. Then we rinse and leave for a week without any action. It is possible that leaks will occur in some places during flushing, do not worry, as a result of washing, the container will swell and no gaps will remain.

We will need:

cabbage - 10 kg.
carrots - 1 kg.
salt - 250 gr.
sugar - 50 gr.
black peppercorns - 15 gr.
rye bread - 50 gr.

Preparation:

1. The first step is to prepare our vegetables. We clean the cabbage from the upper leaves and remove the stump. Then we pass it through the combine. You can use hand cutting with a special knife.

2. We do the same with carrots, passing it through a suitable attachment. As a result, we should get thin straws.

3. Now mix the two prepared vegetables. We will do this in several stages. Since the number of starter products we have is quite large. Mix such a workpiece as best as possible.

Let's start by taking a larger basin. Pour some of the cabbage and carrots into it. We fill everything with salt, pepper and sugar, be sure to taste it. And we begin to mix everything thoroughly, be sure to rub all the vegetable mass together.

We do the same with all the cut ingredients.

4. Now take the prepared keg. We put black rye bread on the bottom, it is desirable that it be stale. We put cabbage leaves on top and only then pour the mixed vegetable mixture. We will also do this in small batches in several rounds. They poured part of it, tamped it down well. So that juice forms on the surface. We do this with the rest of the products.

Then cover the top of the barrel with gauze folded in half and put it under oppression.

Leave to stand for two days at room temperature. The next day after fermentation, we remove the oppression from the cabbage and pierce it with something long. Thus, we drive out the excess of the formed carbon dioxide. Then we put it under oppression again and continue to withstand. This procedure must be done once a day.

After two days, we take out the cabbage outside at an average temperature of +8 degrees. Again we remove the oppression and pierce the mass in several places. We leave it for aging for another 3 days, but already in a cool place.

The readiness of the cabbage can be determined by the taste and external data. There will be no more excess juice on its surface. We remove the pickled white vegetable in the cellar and store it there until spring.

It is this kind of cabbage cooked with the addition of rye bread that turns out to be appetizing, crispy and very aromatic. Enjoy your meal!

These are the interesting and crunchy recipes we sorted out today. Believe me, everyone is good-looking. You only have a choice and get down to business. I believe you will definitely succeed.

Save the article in notes so as not to lose sight of it. And be sure to share with your family. Let them treat themselves to sauerkraut too.

Until next time friends!

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