Crispy, juicy instant sauerkraut: vitamins on the table. Recipe for delicious crispy cabbage in three hours Recipe for quick sauerkraut in 3 hours

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 all the beneficial properties will be preserved 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 its use, 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 storage. It also inhibits the growth and appearance of pathogenic bacteria, by the way, E. coli can 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 a white-headed vegetable 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 sheets 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. 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 rinse it thoroughly. For cooking sauerkraut I advise you to use 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. For 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, which is formed 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 first spread it out in banks, just as tightly pressing it to the bottom.

If the cabbage has not yet fermented, extend the holding time by 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 picture.

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 now, at the bottom of the dish, you can see the released juice.

We 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 the 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 the 4th day, 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 the 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 and ending with the 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 happy.

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 simply 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 excellently 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. Put beets, chopped garlic and hot pepper on the bottom. 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 prepare 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 during flushing, a leak will occur in some places, 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 them 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 add 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 pressure 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 have 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!

It's time to get out cutting boards, shredders, sharp kitchen knives. It is necessary to harvest cabbage for future use, so that in winter cabbage dishes diversify our table and delight our family.
Sauerkraut - a deliciously Russian snack. And it can be used as a completely self-sufficient dish, so it can be used as a component of other delicious dishes. For example, a filling for pies and pies, salads or hot beefs. Unlike other ceilings, a cavern, with a longer duration of its consumption, there is no need to prepare an accelerator, since there is a sufficient cappuccino in the mix. Coca, at the same time, stands out, quite a lot, and the caxap, which is contained in the cavern, provides an absolutely natural boil response.

However, if you have used a quick cooker, you can speed up the fermentation process. With the help of the previously prepared mapinad: add the sugar solution to the used capsule. The cauliflower, seasoned according to this recipe, will be ready literally in 2-3 days, and to the taste it will be tasty, aromatic.

Instant pickled cabbage. Cabbage recipe in 2 days in a 3 liter jar

Highly quick way cooking sauerkraut. There is no need for a keg, or oppression, or infusion of the product for a long time. The maximum time for souring cabbage according to this recipe is 2 days. And by and large, you can eat cabbage the very next day.

Composition:
Water - 1 l
Edible salt - 2 tbsp. l.
White cabbage - 2 kg
Carrots - 200 gr

Preparation:

Boil water, throw salt into it, cool to room temperature. Salt / water ratio - 2 tbsp. l. / 1 ​​liter

Shred cabbage and carrots. For every kilogram of cabbage, we take 100 grams of carrots. That is, for a medium fork of cabbage - 2 carrots.

Chopped - we begin to put the cabbage in the jar. We put and crush with a long crush, tamp. The more cabbage in the jar, the more you will have to crush and push it. It is desirable that there is no space between the layers.

When the jar is full to the very neck, pour the saline solution prepared in advance and cooled into it.

Pour gradually, letting the air come out of the cabbage mass in the jar.

Poured - and we will discriminate the contents a little. You will see how it bubbles at the neck. This is fine.
In this form, we put it somewhere in the kitchen. The room should be warm, but not hot. It is better to place some kind of bowl under the jar, because the cabbage will ferment and the juice may flow over the edge.

Periodically, the cabbage must be pierced with something like a long knife or knitting needle so that the fermentation products are removed from the cabbage throughout the entire volume of the jar. From above, we also periodically mimic, trying to push the cabbage, gases will also come out from this.

In a day, the cabbage will look as if it has been wandering for three days (if it is done with the usual method, with oppression). And after 2 days, you can eat it like sauerkraut, put it in jars and put it in the refrigerator.
A very quick way to ferment cabbage.
Pitfalls: do not overdo it with salt, otherwise the cabbage will not ferment, but will simply sour and deteriorate. Too little salt is also bad, the taste will not be the same. The best proportion is 2 rounded tablespoons to 1 liter of water.
The obvious advantages: no need to fiddle with tubs and stones-oppression, you can cook this cabbage as soon as it ends. Eaten - done again. Bon Appetit!

Instant sauerkraut in a jar per day

Most housewives choose this sourdough method only for its speed and ease of preparation.
Composition:
White cabbage - 2 kg
Carrots - 2 pcs.
Coarse salt - 2 tbsp l.
Bay leaf
Peppercorns
Water - 1 glass
Vegetable oil - 0.5 l
Vinegar - 250 gr
Sugar - 100 gr

Preparation:

Chop the cabbage and grate the carrots on a coarse grater. Mix them together and rub in salt to extract the cabbage juice.

For brine: dissolve sugar, spices, oil and vinegar in water. Boil the mixture.

Pour the mixture over the cabbage and try to compress it and cover with something heavy. In a day, delicious sauerkraut is ready. After the snack is ready, transfer it to a more convenient container, a jar, which you then put in the refrigerator for storage.

Eat to your health! Bon Appetit!

On a note
There are many valuable and useful substances not only in sauerkraut, but also in its brine. For many deviations or diseases, doctors recommend using sauerkraut brine.

Instant sauerkraut. 3-day sauerkraut recipe

Composition:
Cabbage - 1 head of cabbage
Carrots - 1 pc.
Water - 1 l
Salt - 1 tbsp spoon
Sugar - 1 tbsp. spoon

How to cook cabbage for a three-day day:

Chop or shred cabbage.

Peel the carrots, wash, grate on a coarse grater.

Add carrots to cabbage.

Slightly crush, stirring with carrots grated on a coarse grater, without salt.

Store tightly in a 3-liter jar.

Prepare the brine. To do this, boil water, add salt.

Add sugar. Mix.

Pour hot brine over the cabbage. Cover the jar and put it in a bowl, as the brine will flow out during fermentation. Periodically pierce the cabbage with a sharpened stick to remove gas.
After 3 days, the three-day cabbage will be ready. Store cabbage for three days in a cool place.

Bon Appetit!

How to ferment instant cabbage with carrots and apples for the winter

Composition:
Cabbage (preferably white cabbage) - 2 kg
Carrots (preferably sweet varieties) - 200 gr
Apples (any kind) - 200 gr
Salt - 2 tsp
Sugar - 2 tbsp. l.

How to salt instant cabbage in a jar without vinegar:

First, we need to wash all the vegetables under running water.
Then, from the cabbage, we remove the top green leaves and cut the head in half (a large head of cabbage into 4 parts). Now it must be chopped using a special shredder or a sharp knife into thin long strips of the same width.

Then, peel the carrots and rub them on a coarse grater.
For apples, too, you need to peel the skin, remove the centers, and then cut them into small slices. What size should be the components of the recipe is clearly visible in the photo.
Now you need to mix the cabbage with salt and granulated sugar.

Next, we need to press the cabbage with our hands in the manner of kneading dough until the cabbage juice is released.
Then, mix grated carrots and apple slices with grated cabbage. And we transfer our workpiece to a jar for fermentation.

Please note that cabbage should not fill the dishes completely. This is necessary so that during fermentation the resulting juice does not pour out of the can.
Leave the cabbage warm for 48 hours to ferment. When the cabbage is fermented, it will need to be removed to a cold place.

Serve such mouth-watering crispy cabbage fast food better with finely chopped onion and fragrant vegetable oil. Bon Appetit!

Instant pickled cabbage at home. Recipe for a delicious crispy and juicy cabbage for the winter

The perfect sauerkraut for your whole family! Delicious and quick recipe!

Bon Appetit!

A simple recipe for quick pickling of delicious cabbage with beets for the winter

This dish is easy to prepare and not expensive. And what is very important is a healthy dish. Fermentation occurs naturally without the addition of vinegar.

Composition:
White cabbage-1 kg
Carrot-300 gr
Beetroot-300 gr
Celery-300 gr
Salt-2 tbsp. l.
Sugar-1 tbsp. l.
Laurel leaf
Allspice

How to make sauerkraut with vegetables:

We begin to prepare the blank by cleaning the head of the cabbage from damaged leaves, washing it in running water and chopping it.

Peel the carrots, beets and celery root, rinse and three on a coarse grater.

We mix all the vegetables.

It is better to prepare the brine in advance. Pour salt, sugar hot water... Add bay leaf and allspice to taste, bring to a boil. Let it cool to a temperature of approximately 18-25 degrees.

Pour the prepared vegetables so that the brine covers them completely. We keep vegetables for two days at room temperature. Stir once or twice a day to release accumulated gases.

Such sauerkraut with vegetables is best stored in the cold. It can be used as an appetizer, as well as a dressing for borscht and salads, vinaigrettes. Bon Appetit!
This amount of products in the recipe does not require strict adherence, you can change the ratio of products. If desired, you can add viburnum, sour apples, cranberries or lingonberries to these products. Experiment and your sauerkraut with vegetables will be much tastier.

Instant pickled cabbage. A simple recipe for pickling cabbage in a jar without vinegar

Composition:
White cabbage - large forks
Carrots - 2 pcs.
Bay leaf - 3 pcs.
Salt - 1 tbsp l.
Granulated sugar - 1 tbsp. l.

Preparation:

The recipe is very simple. Take a whole large dense cabbage and 2 carrots.

Cut the cabbage and grate the carrots and mix them. Add bay leaves and peppercorns.
And we carefully put it in the jar. Separately, pour a warm one into a liter jar boiled water, in it we dissolve 1 tablespoon of sugar and salt. Pour water into a jar. A liter does not always fit, most often a third of a liter.

We put the jar in a bowl, because water runs out of the jar during fermentation. We pierce once or twice a day with a knife or a stick to release accumulated gases. Cabbage is usually ready in 2 days, but there are more, you need to try.

Garnish with cranberries when serving. Bon Appetit!

Sauerkraut with cranberries in an instant can

Composition for one barrel:
10 kg of cabbage
200 grams of cranberries
some dill
1 cup fine salt

Preparation:
Previously, they fermented cabbage in barrels. For food, we cook instant sauerkraut in jars according to the same recipe as for a barrel and we take products in the same proportions. For this recipe, in a jar with a step-by-step photo, salt only one head of cabbage, take salt and cranberries in proportion to the weight of the cabbage.

We start the preparation of sauerkraut with cranberries by removing the dry top leaves, cutting the head of cabbage in half, removing the stump and cutting the cabbage into small strips.

Putting the shredded cabbage in plastic container and add salt and mix.

Carefully crush the cabbage with your hands so that it gives juice. Then, tamp it tightly in a bowl and leave for an hour. Then, we repeat everything: we mash, ram, leave to stand for another hour.

Add the dill to the cabbage that gave the juice. Stir, drain the excess juice. Sometimes there is a lot of juice, but you cannot completely drain all the juice - the cabbage will be dry and not crunchy. We leave on salting for a day in a cold place. It is necessary to pierce the vegetable mass with a sharpened stick or a long knife to the very bottom several times a day, releasing gases.

At the last moment, add pure cranberries and mix gently with your hands or a wooden spatula.

Now, you can put the cabbage in jars and store in the refrigerator. Although, if you make a preparation for the winter from a large number cabbage, the keg is preferable.

Delicious sauerkraut with cranberries is served with hot dishes or as a cold appetizer. Bon Appetit!

Instant sauerkraut with vinegar

This simple recipe is for those who like to crunch cabbage - and faster.

Composition:
White cabbage - 1 forks (or 2)
Carrots -2 pcs.
Garlic-5-6 cloves
Bitter peppercorns - to taste and desire
For the marinade:
1 liter of water
3 tbsp. l. salt
1 cup 5% vinegar
2-3-st. l. refiner. vegetable oil
2 tbsp. l. honey

Preparation:

Shred cabbage, carrots, on a coarse grater. Garlic slices.

Mix everything well without squeezing the juice. If desired, put peppercorns, and, who wants, lavrushka.
For the marinade, lower the salt into the water, bring to a boil, then add vegetable oil and vinegar to the boiling brine. And as soon as the water starts boiling honey again. As you know, he does not tolerate heat treatment, so you need to try to do everything as quickly as possible.

As soon as the mixture is mixed and the water boils, immediately pour the prepared cabbage with it.
Now we put it under oppression and leave it at room temperature for 12 hours.

After the time has passed, we transfer it to storage jars, after squeezing out the excess liquid a little. You can store it in the refrigerator or just on the balcony.

The cabbage is completely ready. Before using it, you can still fill it with fragrant homemade oil, add onion. Help yourself!

Sauerkraut is a real treasure. In winter, it often happens that you want sour, vigorous cabbage, which crunches in your mouth. This is a real salvation in winter. Guests suddenly appeared - the appetizer is ready for the table. And just like a salad, especially with fried potatoes - you will lick your fingers! In addition, sauerkraut is very useful product... Rumor has it that she heals for all ailments. An excellent salad, a sea of ​​vitamins and a wonderful taste, it just flies away especially in winter.

For those with a sweet tooth, I would like to advise you to look at the blog of my colleague Tatyana for delicious and quick recipes for the winter of apple jam. Good luck, until we meet again on my blog.

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

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

Beetroot quick cabbage recipe

First, I propose to cook delicious cabbage with beets. Red beet 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 saucepan, pour Savoyard salt, this special salt is immediately added with spices and it is sea. If you have not found such salt, add regular salt. Next, pour sugar and allspice. We put the saucepan on the stove and boil the marinade for a couple of minutes so that the salt melts.

Pour vinegar into a jar and like a hot marinade.

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

Instant recipe for delicious homemade sauerkraut

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

Preparation:

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

Preparation:

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

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

Fast cabbage "Khrustovka" in Chernigov style

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:

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

Crispy and juicy cabbage 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 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 and bay leaves on the bottom of the container - on top of them vegetables, and fill with marinade. Put in the refrigerator so that the cabbage is infused, and by the evening it will be completely ready - crispy and aromatic.

Quick sauerkraut in 2-3 hours

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

For cooking, you need the following ingredients:

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

Preparation:

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

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

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

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

Cabbage in brine

Preparation:

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

Preparation:

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

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

Place a plate on top and place a small weight on top. Let the cabbage stand at room temperature for a while, and put it in the refrigerator for storage. 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 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.

Sauerkraut is good in all its forms. And in salads, and for a side dish, and as a filling for various 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 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.