Instant sauerkraut in a jar. Instant sauerkraut - 12 recipes at home. Cabbage in brine, sauerkraut with apples

Hello. Today, the focus will be on recipes for very tasty and crispy instant food. This salad is especially popular, because it is healthy and has a summer freshness. It is also easy to prepare and is an excellent preparation for the winter.

In order to prepare this dish, you need to use white cabbage varieties, and also take only dense and strong heads of cabbage. Of course, all the rules and advice do not end there. Although fermentation is not a difficult process, some conditions must be met. Therefore, read the post to the end, then you will learn all the tricks and subtleties. 😉

Let me remind you that white cabbage prepared in this way is great for all main dishes, whether it be with mashed potatoes or, and maybe with smoked meats.

I also draw your attention to the fact that the cooking procedure is the same in almost all recipes, since the whole process comes down to banal chopping vegetables, adding spices or brine and waiting for the cooking time.

First of all, I want to offer you the traditional way of cooking. Usually it includes a minimum of products in the composition. In addition to carrots and salt, I propose to supplement the ingredients with black pepper and cumin.

For fermentation, do not use too early varieties, as such blanks do not store well.

Ingredients:

White cabbage - 1 kg;
Carrots - 1 pc.;
Salt - 1 tbsp. a spoon;
Sugar - a pinch;
Black pepper - a pinch;
Cumin - a pinch.

Cooking method:

1. Take a good dense head of cabbage. Rinse and dry it. Then chop the vegetable into thin strips. Peel and rinse the carrots, grate it on a grater.

Choose only white cabbage, which is suitable for winter storage. Summer forks with green leaves will not work, otherwise bitterness will appear after fermentation.

2. Add salt and sugar to chopped vegetables.

Salt use coarse grinding and not iodized.

3. Now mix everything well and press the mixture a little with your hands so that the juice appears. Vegetables should be slightly salty to taste.

5. Place the resulting mixture tightly in a clean jar. And put the load on top. This is necessary so that the cabbage is well pressed and completely buried in its own juice.

6. Leave the workpiece at room temperature, placing on a saucer. At the same time, pierce the contents with a wooden stick 2 times a day.

Piercing the cabbage to the very bottom is necessary in order for the accumulated gases to escape.

7. Usually, the speed of its preparation depends on how thinly chopped white cabbage is. But usually on the second day, the snack can already be served at the table.

Usually, when serving, the salad is poured with vegetable oil and sprinkled with onions or green onions.

Recipe for sauerkraut for the winter (in a 3 liter jar with pepper)

In order to diversify the salad, I suggest adding sweet bell pepper in addition to white cabbage and carrots. Such an appetizer is always bright and sends us back to summer!

You will need for a 3 liter jar: 2 kg of cabbage; 1 PC. carrots; 2-3 pcs. bell pepper; 3-4 bay leaves; 10-15 pcs. hot pepper peas; 6-7 pcs. allspice; 1 PC. cloves; 2 tbsp. spoons of salt.

By the way, the dish will be ready to eat in 3 days.

We make cabbage with beets according to the recipe like my grandmother

The following option is also a popular pickling method. When beets are also salted with cabbage. Thanks to the addition of beets, vegetables get a rich bright color and unsurpassed juiciness.

If the fork has bad and damaged leaves, then do not use them when chopping.

Ingredients:

Beets - 1 pc.;
Cabbage - 1/2 pc.;
Carrots - 1/2 pc.;
Salt - 1 teaspoon;
Sugar - 1 tbsp. a spoon;
Bay leaf - 3 pcs.;
Cloves - a handful;
Allspice - a handful.

Cooking method:

1. Chop the white fork into strips and remember with your hands.

2. Then add grated carrots and beets. Wash and clean vegetables first.

3. Mix everything well, salt and add sugar. Again remember with your hands until the juice appears.

4. Take a clean jar and put half of the spices on the bottom (peppercorns, cloves, bay leaves).

5. Now tamp the vegetable mixture down to half the jar and put the remaining spices back in.

6. Repack the cabbage and place a press on top. Place a saucer under the container itself. Cover everything with a clean towel and leave at room temperature for 3-4 days. Do not forget to pierce the contents with a wooden stick every day so that the bubbles that form during fermentation come out.

7. After 3-4 days, the appetizer is ready to serve. It turns out a very bright and fragrant dish.

Crispy and juicy sauerkraut in a day without vinegar

So we got to the classics of the genre. Probably, the recipe described below is familiar to everyone, and every housewife prepares a white vegetable in this way. Let's remember this cooking option again.

For fermentation, wooden and glass containers are best suited. However, aluminum and plastic utensils can also be used.

Ingredients:

Cabbage - 3 kg;
Carrots - 300 gr.;
Sugar - 1 teaspoon;
Salt - 3 tbsp. spoons.

Cooking method:

1. Wash the forks and remove bad leaves. Now coarsely chop with a special grater or a sharp knife.

It is desirable that the strips are the same size.

2. Now wash and peel the carrots, grate it on a coarse grater. You can also cut carrots into thin strips.

3. Connect the vegetables together, mix well. Then add salt and sugar. Rub the mixture with your hands to form the juice.

4. Next, transfer the mixture to a clean jar, while packing the vegetables tightly. Cover with cheesecloth and leave at room temperature overnight. In the morning, you need to pierce the workpiece with a wooden stick. And leave until the evening.

5. If you are preparing an appetizer to eat right away, then in the evening pierce the contents again and serve.

If you want to prepare for the future, then for another 3 days, repeat the procedure with piercing. At the same time, leave the container with cabbage at room temperature and cover with gauze. And then close the lid and store in the basement or in the refrigerator.

Sauerkraut in large pieces and with garlic. Fast Food Recipe

And here is the fastest and most delicious way to cook. This dish can be prepared at any time of the year, and the resulting salad will always be in demand.

The best temperature for the fermentation process is between 17 and 25 degrees.

Ingredients:

Cabbage - 1 medium head;
Garlic - 6 cloves;
Carrot - 5 pcs.;
Dill - 3 umbrellas;
Zira - at the tip of a knife;
Oak leaf - 3 pcs.;
Seasoning for Korean carrots - 0.5 tsp;
Salt - 1.5 tbsp. spoons.

Cooking method:

1. Get rid of the top leaves and wash it. Chop the vegetable into large pieces.

2. Carrots need to be peeled and cut into large sticks.

3. In a large bowl, mix the vegetables and add all the indicated seasonings and spices. Also add peeled and chopped garlic. Salt everything a little and mix thoroughly with your hands. Next, fill a 3 liter jar with the resulting mixture.

4. Now put in a jar 1.5-2 tbsp. tablespoons of coarse salt and pour plain clean water. Cover the jar with a nylon lid, but in no case cover it tightly, otherwise the workpiece may “fly up”. In this state, leave the blank for 3 days in the room, while placing the jar on a saucer and every 3-4 hours, deeply pierce the contents with a fork or spoon to release gas.

Usually, when fermenting, a not very pleasant smell is formed. Don't be scared, that's how it should be.

After 3 days, the snack is ready. You can serve with a meal or store in the refrigerator.

A variant of sourdough cabbage with honey and in brine for the winter

The following technology is not familiar to everyone, but those who have already tried this technique no longer refuse such winter preparations. What's the secret? In the addition of honey! Try it, it's great.

Ingredients:

Cabbage - 2 kg;
Carrots - 3-4 pcs.;
Cumin, bay leaf - to taste;
Water - 1.35 l;
Salt - 1 tbsp. spoon with a slide;
Honey - 1 s. heaped spoon.

Cooking method:

1. Rinse and dry cabbage and carrots. Chop into thin strips.

2. Leave the resulting mixture for a couple of hours so that the white cabbage settles. At the same time, you do not need to knead anything with your hands.

3. After a while, put the contents in the jar as follows: a layer of cabbage with carrots, a little cumin and bay leaf, spice vegetables again, etc.

4. Now prepare the marinade. Pour clean water into a saucepan, add salt and honey. Put on a small fire, stir everything and heat a little liquid so that the honey and salt dissolve. Next, pour the vegetable mixture in the jar with warm, but not hot, brine.

5. Place the filled jar on a plate or baking sheet and leave overnight at room temperature. The pallet is required, as the marinade will drain during the fermentation process.

In the morning, pierce the workpiece so that excess gas comes out. Leave for another day, pierce again. Then again we wait a day, we pierce again. After all the manipulations, our treat is ready!

Delicious sauerkraut with vinegar - a quick way to cook

Now I want to invite you to watch a video plot in which the vegetable will be fermented in a saucepan. The end result is a salad dressing.

At the same time, vinegar is added, so the fermentation process will occur many times faster.

On average, it takes 3 days to ferment cabbage, but with the method described below, the vegetables will be ready in 3 hours.

How to cook young sauerkraut

At the very beginning, I said that early varieties of white cabbage are not very suitable for fermentation. However, young forks can also be used. Just do everything according to the following recipe and try to eat a snack in the coming days.

In addition to carrots, you can add apples, beets, zucchini to cabbage. As well as spices such as bay leaf, herbs and black peppercorns.

Ingredients:

Cabbage - 2 forks;
Carrots - 4 pcs.;
Water - 2 l;
Sugar - 1.5-2 tbsp. spoons;
Salt - 4 tbsp. spoons.

Cooking method:

1. Finely chop the white head into a deep bowl.

2. Grate the carrots and add to the sliced \u200b\u200bwhite cabbage.

3. Pour water into a saucepan and boil it. Add salt and sugar, wait for the bulk ingredients to dissolve. Pour the vegetables with the resulting marinade and mix everything thoroughly.

4. Now cover the contents with a plate and set the weight.

5. After 5 hours, the fermentation process will begin. Therefore, pierce the contents with a fork several times. A day later, the dish is ready to eat.

You need to store instant sauerkraut at a temperature of +1 degrees and below.

Sauerkraut: health benefits and harms

Well, at the end of today's topic, I also want to raise the issue of the benefits of this product. So, thanks to the natural fermentation process, the vegetable normalizes the state of the intestinal microflora and improves all digestive processes. Even sauerkraut is able to invariably retain its entire mineral and vitamin complex for as long as 2-3 months. Also white cabbage contains a large dose of ascorbic acid. Therefore, with regular use of the vegetable, immunity increases and beriberi is prevented.

Of course, we should not forget that despite such positive and useful properties, not everyone can eat sour cabbage. So, its use is not recommended for people suffering from peptic ulcer of the stomach and duodenum, gastritis, pancreatitis, hepatitis, cholecystitis, urolithiasis and other diseases of the gastrointestinal tract.

For those who suffer from flatulence, its use is also undesirable. If you are prone to edema or have kidney problems, then also refrain from taking an acidic product.

If you have no contraindications, then in order for sauerkraut to bring only benefits to the body, and not harm, use it 2-4 times a week, not more often.

I hope my information was relevant, but the recipes are in demand. That's all for me. Bye Bye!

Good afternoon. Today we will talk about a very healthy dish that has come to us from time immemorial - sauerkraut. And we will ferment it, of course, at home.

In the process of fermentation (fermentation), the sugar that is in the leaves of this vegetable is converted into lactic acid. And here are the unique properties this dish acquires: lactic acid bacteria, getting into the intestines along with cabbage, improve its functioning, suppress harmful microflora and eliminate dysbacteriosis.

Kvashenina has a positive effect on the immune system, lowers cholesterol levels in the blood, and improves skin condition. It can be used to make salads, as well as filling for dumplings or pies. And you can stew with meat or mushrooms. But all beneficial bacteria during heat treatment, unfortunately, will die.

The liquid that is released during the ripening process is very useful. Never throw it away, eat cabbage with juice.

It is important to distinguish pickled vegetables from pickled vegetables. Pickled ones have a vinegar marinade, and the cabbage will turn out whiter in color and more crunchy, but it does not have probiotic bacteria and so many useful properties.

We present to your attention an old way of cooking delicious sauerkraut with Antonovka apples. Why this particular variety? These are very fragrant, dense and sour fruits, which will not only add a special flavor and smell to the dish, but will also become an appetizing addition to it.

cabbage - 2 kg.
carrots - 2 pcs. (medium)
Antonovka apples - 2 kg.
salt - 2 tbsp. spoons without a slide (not iodized)
citric acid - to taste

1. Wash the apples, remove the core, cut into slices and pour water with citric acid (the water should be slightly sour).

2. Shred the cabbage with a shredder.

3. Mix the cabbage with carrots and salt, squeeze it well with your hands until the juice is released.

4. Fill a three-liter jar alternately with layers of cabbage and apples (it is very convenient to do this through a funnel), while tightly tamping everything with the help of a pusher or other improvised means.

5. In a jar filled to the narrowing of the neck, I place a nylon lid for cold products upside down as an oppression. She does not allow the cabbage to rise up by pressing it.

6. Place the jar in a deep bowl and leave for 3 days at room temperature, while piercing the contents with a wooden stick every day (otherwise the dish will be bitter). You need to store sauerkraut under a tightly closed nylon lid in the refrigerator or in a dark, cool place, such as a cellar. Enjoy your meal!

Instant sauerkraut recipe for 3 liter jar

If you want to cook healthy sauerkraut without sugar and vinegar in a three-liter jar, use this simple, traditional recipe.

To make the dish crispy and tasty, choose late varieties of this vegetable.

For cooking we need:

cabbage - 2-2.5 kg.
carrots - 1 pc. (large)
salt - 2 tbsp. spoons without a slide
bay leaf - 2 pcs.
allspice - 3-4 pcs.

1. Chop the cabbage with a shredder, grate the carrots on a coarse grater.

2. Mix the vegetables, while crushing them a little with your hands, salt.

It is necessary to knead the cabbage so that it starts up the juice and the fermentation process occurs faster.

3. Transfer the cabbage to a three-liter jar and place in a deep bowl.

4. Leave the jar in a warm place for 3 days, while piercing the contents every day with a wooden stick to release the gas that accumulates during the ripening process.

After 3 days, put the finished sauerkraut in the refrigerator or other cool place. Eat it with the addition of vegetable oil. You can sprinkle with herbs, cumin seeds, add garlic or onions. Enjoy your meal!

The most delicious homemade sauerkraut - a very simple video recipe!

This recipe is really very simple! The cabbage will be crispy and delicious.

For cooking, you need the following ingredients:

cabbage - 2 kg,
carrots - 1 pc,
salt - 2 tbsp. spoons,
sugar - 1 tbsp. a spoon.

The secrets of making crispy sauerkraut, see in detail in the video:

Enjoy your meal!

Quick crispy cabbage recipe in 3 hours

I often get asked for a quick, crispy sauerkraut recipe in 2-3 hours. So, the fermentation process takes more than 3 hours. But for the hurried, I can offer to cook it in 3-4 hours. Of course, it will be even tastier when it stands in the refrigerator for 7 hours.

But keep in mind that this is not sauerkraut, but pickled, because it is prepared with the addition of vinegar. This product will keep in the refrigerator for up to 2 weeks.

For cooking we need:

cabbage - 1 kg.
carrots - 1 pc. (250 gr.)
salt - 1 tbsp. a spoon
garlic - 3 teeth
vegetable oil - 50 ml.
vinegar 9% - 50 ml.
honey - 2 tbsp. l.

1. Chop the cabbage, grate the carrots on a coarse grater, finely chop the garlic or squeeze it through a press, mix everything, but you don’t need to knead the vegetables with your hands.

2. Pour salt into half a liter of water. When the water boils add vegetable oil. Turn off the heat, pour in the vinegar and 2 tablespoons of honey (3-4 tablespoons of sugar can be used instead of honey).

3. Pour the cabbage with hot brine, cover with a plate on top and put oppression so that the brine covers the vegetables. This design should stand at room temperature for 3 hours.

After three hours, you can try our dish. What remains of the first sample - hide in the refrigerator and after 7 hours you will have a gorgeous, crispy, spicy snack.

Store cooked cabbage in the refrigerator.

Enjoy your meal!

Crispy and juicy instant sauerkraut in a day

This interesting recipe will allow you to cook traditional sauerkraut in just a day. There is one very unusual feature here with warm brine and sugar.

For cooking we need:

cabbage - 2.5 kg.
salt - 1 tbsp. a spoon
sugar - 1 tbsp. a spoon
black, hot pepper - 3-4 pcs.
allspice - 3-4 pcs.

1. Wash and chop the cabbage in a way convenient for you. Fill the jar with it very tightly until the neck narrows, helping yourself, for example, with a “crusher”.

Depending on what container you have prepared, you can calculate how much cabbage you need to cut: a 3-liter jar will require 2.5 kg. vegetables.

2. Boil the brine from 1 liter of water, sugar and salt. At the end, add bay leaf, allspice and black peppercorns. Cool the brine until it is slightly warm.

3. Pour the cabbage with warm brine. Put pepper, bay leaf on top. Place the jar in a deep bowl.

4. Leave the cabbage for 24 hours in a warm place. After 6 hours, pierce the contents of the jar in several places with a knife or wooden stick to release the accumulated gas.

To the finished sauerkraut, add grated carrots to taste, pour over with vegetable oil, add an onion. Enjoy your meal!

Crispy instant sauerkraut in brine

Another really crispy sauerkraut recipe. This time in brine. Try it and you will get a really tasty, moderately salty snack.

For cooking we need:

cabbage - 2 kg.
carrots - 3 pcs.
water - 1 liter
rock salt - 2 tsp
bay leaf - 2 pcs.
black, hot pepper - 3-4 pcs.
allspice - 3-4 pcs.

1. The ideal option for fermentation is not a round variety of cabbage, but a flattened one, as in the photo below.

1. Grate the carrots, chop the cabbage and mix everything with salt.

In this recipe, we will not crush the vegetables with our hands in order for the appetizer to turn out to be truly crispy.

2. Transfer the chopped ingredients into a three-liter jar with bay leaves, allspice and black peppercorns. You can add red hot peppers, but this is if you like spicy.

Vegetables in a jar do not need to be pressed down too hard, do not need to be tamped, it is enough just to lay them tightly.

For the marinade: dissolve rock salt in drinking water at room temperature.

3. Fill the cabbage with brine and pierce the vegetable mass with a fork so that air comes out and the marinade completely fills the container. A three-liter bottle needs one and a half liters of water. If necessary, add a little more liquid, it should completely cover the vegetables.

4. Put the jar in a deep bowl and leave at room temperature for 3 days. Every day, morning and evening, pierce the mass with a fork so that gas comes out of it.

Quite a lot of brine will drain from cabbage in three days. Don't worry, that's how it should be.

Store the finished snack in the refrigerator or in a dark, cool place.

You can add onion and vegetable oil to the salad. Enjoy your meal!

1. In the preparation of sauerkraut, it is better to use late or winter varieties of this vegetable. Choose slightly flattened heads.

2. The method of shredding is not important, the main thing is that you feel comfortable.

3. When fermenting, you need to use only rock salt. From iodized vegetables will become loose.

4. The container for cooking must be chosen so that the cabbage is packed tightly in it, and it is possible to put oppression on top.

5. If you do not have juice in the jar on top during fermentation, be sure to add a little water. Vegetables should be covered with brine.

6. It is important to remember that every day you need to pierce the cabbage, releasing the gas that accumulates from below in the dishes. If this is not done, the snack will be bitter.

7. Vegetables are fermented at room temperature for about 3 days.

8. The finished product should be stored in a refrigerator or in a dark room at a temperature of 0 to +5 gr.

Crispy and juicy sauerkraut is popular with people of all ages. I do not recognize store-bought pickles and have my favorite ways of preparing them. Today I want to offer you a recipe for 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 blanks take a minimum of time to cook.

Recipe for quick cabbage with beets

First, I propose to cook delicious cabbage with beets. Red beet is not the main ingredient, it will only color our cabbage in a stunning pink color. Such an appetizer will decorate any feast. You can use it immediately, or you can sterilize it in jars and preserve it for the winter.

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

Ingredients:

Cabbage - 700 grams
Juicy beets - 1 piece
Bell pepper red and yellow - 2 pieces
Garlic - 1 large clove
Dill, fresh basil - 5 branches 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 will need two more meaty peppers, preferably in different colors, so that our appetizer is bright and beautiful. We definitely need garlic and actually young, juicy beets.

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

The cabbage will fall apart on its own. Pour chopped cabbage into a large bowl, she needs to breathe, let her 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. Sprinkle pepper over cabbage.

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

Pour the beets and greens into a bowl with cabbage. Mix everything well with a spoon. Marinated cabbage will be in a three-liter jar. Wash and dry it beforehand. Pour all the vegetables into a jar. We cut the garlic simply into slices and also into a jar.

Pour about 1.5 liters of water into a saucepan, pour out Savoy salt, this special salt is immediately added with spices and it is sea. If you do not find such salt, add the usual one. Then pour sugar and sweet peas. 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, cabbage can be served on the table.

Quick 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 in almost every housewife.

Cooking:

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

Cooking:

The recipe is simple to prepare - grate the carrots, and it is best to use a special one for carrots in Korean. Thin slices of the vegetable will give more juice, and will look attractive when served.
Chop the head of cabbage into thin long slices.
Prepare the brine - to do this, bring water to a boil, pour vinegar and vegetable oil into it, add spices. Stir and heat until the grains of salt and sugar dissolve.
Prepare a pickling container - ideally a glass jar, add mixed vegetables to it and pour hot brine over it. 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.

Quick cabbage "Khrustovka" in Chernihiv

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

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

Cooking:

The recipe is for a 3 liter jar. Shred the cabbage at your discretion, with thin “threads” or larger pieces, and grate the carrots.
Mix the vegetables together, and pack tightly into a glass jar.
Shitty secret: in order not to spoil the recipe for instant homemade sauerkraut, very tasty cabbage, you need to properly prepare the filling - mix all the ingredients remaining for the brine (strictly according to the recipe), and pour it into a 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 it 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 in literally 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 fast-cooking, sauerkraut ferments in a jar a day without vinegar.

We will need:

2.5 kg of white cabbage;
3 medium carrots;
Coarse table salt - 2-3 tbsp. spoons;
aromatic spices;
Sugar sand - 100 gr.

Cooking:

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

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

cabbage in 1 day

You are planning 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 easier and tastier?

For cooking you will 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 smell of seeds;
60 g sugar.

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

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

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

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

We put black pepper and bay leaf on the bottom of the container - vegetables on top of them, and pour the marinade over them. Put in the refrigerator so that the cabbage is infused, and by the evening it will be completely ready - crispy and fragrant.

Quick sauerkraut in 2-3 hours

Quickly ferment cabbage to serve it to the table, perhaps using a hot marinade for this, with the addition of fragrant spices and seasonings, so that sauerkraut with brine is juicy.

For cooking you will need the following ingredients:

Cabbage - 1 medium head;
Carrot - 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.

Cooking:

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

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

Put fresh greens on the bottom of the container (only stalks can be used), mix cabbage with carrots and tamp into the container.

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

cabbage in brine

Cooking:

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

Cooking:

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.

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

Sauerkraut "Spring"

In the summer, you want to treat yourself to winter dishes that family and friends have already missed. One option may be a snack of young sauerkraut.

For cooking you will need the following ingredients:

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.

Cooking:

Remove the upper leaves from the head of cabbage, and cut the cabbage into pieces into 6-8 parts. Cut carrots into rings.

Place the vegetables in layers in a jar, being careful not to pack them too hard. Such blanks are best done in small containers.

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

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

Irina Kamshilina

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

Content

In winter, when all fresh vegetables are already becoming either not of the best quality or very expensive, the question arises: what to use as a salad for dinner or lunch? Instant sauerkraut is a great option. Men and women like this treat, 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 an appetizer. She must stand, let the juice go, but there are options for how to make sauerkraut in a quick way. You should start with the selection of products, you will have several types of the main component to choose from. If you are not making sourdough for the first time, then choose the variety that you like according to personal preferences. The most popular option is ordinary white cabbage.

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

When squeezed in the hands, the head of cabbage should be dense, strong.
There should be no visible damage to the vegetable, cracks or chips.
The leaves of the vegetable should be fresh, do not take wilted.
To reduce waste, take large copies.

Sauerkraut in instant brine

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

Servings Per Container: 8-12.

Purpose: snack.

Cuisine: Russian.

Instant sauerkraut in brine is one of the easiest options for preparing this appetizer. You will need strong, resilient heads of cabbage so that the salad crunches appetizingly. The components will also indicate products for the preparation of brine with the expectation of a 3-liter jar. Below is a step-by-step recipe with a photo of how to cook sauerkraut quickly.

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:

Start by preparing the brine. Dissolve salt, sugar in hot water, mix thoroughly so that they are completely dissolved.
Separate damaged, rough leaves from the head, finely chop the cabbage.
On a large grain grater, grate the carrots, mix it with cabbage.
Transfer them to a jar, interspersed with bay leaves and pots of pepper.
Pour the brine so that it completely covers the ingredients, cover with gauze. The brine will overflow, so place a plate under the dishes. For the next 3 days, periodically crush the leaven with a spoon, return the leaked brine back.
After 2-3 days, the treat will be ready. It can be used for cooking pies, sour cabbage soup or just as a snack on the table.

per day

Servings Per Container: 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 put on the festive table or during dinner. The type of cabbage is not particularly important, but the recipe describes a white version. Marinade for sourdough is used "classic". 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:

Wash the head well, remove the top leaves. Cut the fork in half, then chop thinly into strips.
Peel the carrots from the top layer, grate on a coarse grater.
Mix both components, add spices.
Put all the ingredients in a glass jar, take it well.
Prepare the marinade: boil water, add sugar, salt, table vinegar. Turn off the liquid after boiling, let cool slightly.
Pour the marinade into the jar.
Close the lid and leave for a day.

For 2 hours

Cooking time: 40 min (+2 hours)

Servings Per Container: 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 from a snack and you need to come up with something urgently. Instant sauerkraut according to this recipe is cooked with vinegar essence and marinade. At first, the cabbage will be hard, the taste is not so rich, but if you let it stand for 5-6 hours, then 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:

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

Recipe in a jar

Cooking time: 50 min (+3 days).

Servings Per Container: 18-20.

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

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

There are many ways to prepare this dish, but this recipe for instant sauerkraut in a jar is even better because you don't need to chop the cabbage. You can ferment the product directly in large pieces, you will get a spicy and spicy snack to the table. Before putting everything in a jar, you should support vegetables in an enameled container under pressure (load). Below is an instruction on how to cook cabbage slices.

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:

Remove the top leaves, cut out the stalk.
Cut the vegetable into large pieces, put in an enameled bowl.
Mix salt with water, pour over cabbage.
Put oppression on top for 4 days at room temperature.
Grind garlic, sharp pepper, grate carrots, mix with cabbage. Add cumin and arrange the snack in jars.
Strain the remaining brine in the bowl, bring to a boil, add sugar to it and pour into jars.
Next, you need to ferment the treat at home for another 3 days, sometimes letting in gases from the jar with a wooden skewer.

With beets

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

Servings Per Container: 8-12.

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

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

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

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:

Cut the head of cabbage into 4 pieces, each of them into approximately the same squares.
Grate beets and carrots through a Korean carrot grater, mix them.
Crush the garlic with a knife, put immediately on the bottom of a 3-liter jar.
Spread layers of cabbage, a mixture of carrots and beets.
Bring water to a boil in a saucepan, add black pepper and salt.
Put the laurel in the brine, boil slightly, cool the contents to 80 degrees.
Pour the brine into a jar, leave the ambassador for 2 days at room temperature.

without vinegar

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

Servings Per Container: 7-9.

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

Purpose: snack.

Cuisine: Russian.

Difficulty of preparation: easy.

This method of fermenting according to this recipe is designed for quick preparation and the same quick eating, because you cannot store the snack 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:

Chop the forks into straws, peel the carrots and grind on a coarse grain grater.
Then you need to cook the marinade: pour water into a saucepan, put on fire, add salt and spices. When everything dissolves in water, the brine is ready, leave it on the stove to cool to room temperature.
Cram the chopped vegetables tightly into a jar, and pour warm marinade on top.
Do not cover the dishes with a lid, leave warm for 2 days. Pierce the contents periodically with a knife to release air bubbles.
After 2 days, pour the brine into the pan, pour sugar into it, stir to dissolve the sweetness, and pour it into the jar again.
After that, the treat should stand for at least 10 hours, then you can close the lid and put it in the refrigerator or on the table immediately.

Video

Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!

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

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

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

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

Add your favorite spices to the recipe as desired. Dill or fennel seeds are suitable for a more spicy aroma and taste.

Ingredients:

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

Step by step preparation:

Peel the carrots. Rinse it. Grind through a coarse grater. Don't want to work as a grater? Pass the carrots through the shredder. You will get approximately 350-400 grams of cutting.
Next, peel the cabbage. Rinse, remove the top unusable leaves. Cut the stalk. Carefully detach 10-12 leaves. Do you have large heads? Enough 8-6 large leaves. Cut the rest into pieces, pass through a shredder or a special vegetable cutter. You will get a mountain of thin delicate straws.
Directly on a table or a wide cutting board, combine shredded straws with carrots. Sprinkle with salt. Mix thoroughly. Remember with your hands. Squeeze a little in your palms. Slicing immediately gives juice. Knead for about 3-4 minutes.
Take a voluminous enamel pan. Line the bottom with whole white leaves. Put on a layer of cabbage. Press down with your fist to tamp. Lay out the slices in layers, tamp each time. Cover with whole sheets that remain.
Place an upside down plate on top. Put a jar of water (volume 2-3 liters). Leave the pan on the table for a day.
Remove the jar, plate. You will immediately see that a lot of juice has formed. Is there white foam on the surface? It's OK. Arm yourself with a long wooden stick. A wooden skewer or sushi stick is perfect. Hole through the cabbage in 7-8 places. So the gas will go away, and the salad will not turn sour.

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

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

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

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

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

Products:

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

How to cook step by step:

Clean vegetables. Rinse. Shred the cabbage. Chop the carrots through a grater.

Mix vegetables in one cup. Don't think. Place in a 3 liter jar. It is not necessary to tamp, just press a little.

Sprinkle sugar and salt on top.

Iodized salt for the recipe will not work. Take exclusively coarse grinding stone or Extra varieties.

Pour water on top. Suitable cold boiled, from the tap (without chlorine), spring. Do you have filtered water? Use her. Fill the jar not to the top, do not look. Pierce with a wooden stick. So the water will go down the cut.

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

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

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

All cabbage must be in brine. Put the finished snack in the basement or refrigerator for storage. In winter, you can cook delicious borscht or cabbage soup from such cabbage.

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

Pelyustka cabbage, fermented in chunks with raw beets, is a delicious pink delicacy. Put it on the festive table in a salad bowl, you get a snack for the whole family for any occasion!

Ingredients:

2.5-2.7 kg of cabbage;
1 beet (about 150-170 gr.);
liter of water;
1 st. l. coarse salt;
2 tbsp. l. sand.

Step by step preparation:

Wash the head. Remove bad leaves. Cut into large checkers - squares of about 4 cm.
Remove the thin skin from the beets. Cut the root vegetable into thin strips. Do you want slices? Feel free to cut!
The recipe is good because you can ferment in any dish - a cup, bucket, jar or barrel. In this case, it is a three-liter jar. Lay the cut in layers. Slightly push with a rolling pin, by hand.
Immerse salt and sugar in the brine water. Stir. Pour into vegetables. Cover with a lid, not tight. Put the jar in a cup. Vegetables will ferment for about a week. First, a couple of days at home in the heat. Then tightly close the lid, send to the basement. A week later, a pink crispy salad will be ready.

White cabbage of any variety is suitable for the recipe. Don't want to get a bitter salad? Occasionally pierce the cut with a wooden stick. The gas will leave, and the brine will be saturated with oxygen.

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

The correct classic pickle for cabbage is prepared without vinegar, seasonings or other additives. Only vegetables and salt. Would you like to season with fresh cranberries? So do it! 100-120 grams of berries are enough for a bucket of lettuce.

Products:

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

How to cook step by step:

Chop the cabbage forks into thin strips. It should be a full bucket.
Slice the carrot thinly.
Toss vegetable slices with salt. How much salt per kg of vegetables you add will determine how salty the salad will be. Remember well with your hands. Don't forget to wash your hands and cut your nails. Knead until you get a lot of liquid - vegetable juice with brine.
Top the bucket with whole clean cabbage leaves. Your salad will not dry out on top. Leave on the floor for about 3-4 days. Twice a day, come up, pierce the cut with a thin rolling pin.

Instant hot salting with garlic and vegetable oil

Fermenting a vegetable salad in an instant is easy! The quick recipe is great for beginners. The recipe for a salad with vegetable oil and garlic is simply impossible to spoil!

Ingredients:

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

Step by step preparation:

Grind the forks through the shredder. Chop the onions and carrots in the same way. It is permissible to push the garlic through a press. Do not want through the press? Finely chop your teeth.

Fold the cut into the basin. Move your hands, not much. Sort by banks.

Prepare hot brine. Boil water with salt and sugar. Add 70% vinegar essence. After 5-6 seconds of boiling, remove from heat.

Pour into banks. Pierce the slices with a stick or crush with a fork. Banks should be filled to the top with liquid.

Put the containers on the plates. Top with a thin lid. Quick cabbage will be ready in 12 hours.

Sauerkraut without salt and sugar, but with spices and water

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

Products:

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

Cabbage contains many vitamins and minerals, which, when mixed with salt, disappear completely or partially.

A unique recipe, similar to the popular one from Vadim Zeland, will allow you to prepare delicious cabbage without vitamin loss. The salad is perfect for raw foodists.

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

Chop vegetables. Mix with spices. Pack into the bank. Lay the cabbage leaves on the bottom of the container. Top them with vegetable slices. Fill with water for as long as it takes.