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

Which recipe to choose?

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

Currently, there are a lot of recipes, but among them it is necessary to choose the one you like the most. After all, every housewife dreams that as a result of her labors the most delicious cabbage pickled. Recipes for a 3-liter jar allow you to prepare such an amount of workpiece so that it is enough for a small family. Now it is no longer accepted to ferment in barrels or buckets, as our grandmothers did. Modern housewives prefer to make the next portion of fresh cabbage than store it in the pantry. Moreover, there are no conditions for this in the apartment.

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

The classic recipe in brine

How is sauerkraut prepared correctly? Recipes for a 3-liter jar allow you to accurately maintain all proportions. So, to prepare the classic version, we need:

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

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

Traditional option

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

Ingredients:

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

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

Sauerkraut with sugar and salt

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

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

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

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

Cabbage with honey

Wondering how to make sauerkraut should not be neglected original recipes... A very tasty and at the same time useful preparation is obtained using honey. The resulting brine can even be drunk by people suffering from gastritis.

For cooking, take:

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

Thinly chop the cabbage, and chop the carrots on a Korean grater. Mix vegetables and lightly rub with your hands. Now you can put them in a three-liter jar and tamp them thoroughly. Next, we prepare the marinade. Add salt and honey to hot water, let the solution cool slightly and pour it into a bowl with cabbage. We put the jar in a deep plate, since during the fermentation process, excess liquid will overflow over the edges of the vessel. We leave the jar warm in the kitchen for several days, not forgetting to pierce the cabbage every day with a sharp knife (to remove gases). After a day, the workpiece can be put into the refrigerator.

Spicy cabbage with honey

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

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

Country style sauerkraut

Delicious sauerkraut comes from an old country recipe.

Ingredients:

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

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

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

Express recipe

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

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

Ingredients:

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

To prepare the marinade:

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

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

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

Cabbage with beets: ingredients

Bright and tasty sauerkraut with beets claims to be a table decoration. Awesome quick recipe will help busy housewives to cook good snack spending the minimum amount of time.

Ingredients:

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

For brine (based on three liters of water):

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

Sauerkraut with beets recipe

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

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

Cooking secrets

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

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

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

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

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

How much salt should I put in?

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

Instead of an afterword

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

One of the most delicious and versatile snacks is sauerkraut. Fast cooking is one of the indisputable advantages that made it popular among housewives. There are many options for making crispy and juicy sauerkraut for hastily... This often requires a minimum of ingredients, which are found in almost every refrigerator.

Daily cabbage with vinegar

This is a classic quick sauerkraut recipe. The appetizer will be completely ready in a day. Thanks to the addition of vinegar, the fermentation process takes place in the shortest possible time, and the finished product can be eaten the next day.

Ingredient List:

Chop the cabbage, coarsely grate the carrots. Mix everything well in a suitable container, then add salt and rub the vegetable mass with your hands until the juice is released. All marinade ingredients, except vinegar, mix in a saucepan and put on fire. When the mixture boils, pour in the vinegar. Then wait 1-2 minutes and turn off the heat.

Pour hot liquid over vegetables. When they have cooled down a little, tamp them well in a saucepan, put a small plate on top, on which to place the load. Remove the container for 1 day in a cool place.

Over time, you get a juicy crunchy snack with a light aroma of spices and a sweet and sour taste. When serving, you can add onions to the table; you do not need to add vegetable oil to the appetizer.

According to this recipe, cabbage takes a little longer to cook - from 2 to 3 days. This is due to the lack of vinegar.

Grocery list:

• 1 medium head of cabbage;
• 3 carrots;
• 0.8 l of water;
• 1 tablespoon of sugar and table salt.

Finely chop the cabbage, cut the carrots into strips. Mix vegetables and put in an enamel saucepan, tamp. To prepare the brine, you need to bring the water to a boil, then add sugar and salt to it. Mix everything well and let it boil for 2-3 minutes. Pour the resulting marinade over the cabbage, while he must cover it. If this does not happen, you need to prepare another portion.

The pot must be placed in a convenient container - brine will flow out during the fermentation process. Leave for 1 day at room temperature, then stir and crush with a fork until the air ceases to evolve. It is thorough mixing that speeds up the fermentation process. After a few days, the gas will stop escaping - then the pan can be placed in a cool place. The next day the snack will be ready.

A quick recipe for sauerkraut in cans was popular in the last century, when it was necessary to make preparations for a large family. Nevertheless, modern housewives also often use it.

Ingredient List:

• 2 kg of cabbage;
• 2 medium carrots;
• 3-5 peas of black pepper;
• 2 tbsp. tablespoons of rock salt and granulated sugar.

Chop the cabbage, coarsely grate the carrots. Stir the vegetables well so that the juice appears. Tamp the resulting mixture tightly in three-liter jars. Mix the ingredients for the marinade in a saucepan, add spices to taste.

Add 1.5 liters of water to the resulting composition, stir until salt and sugar dissolve. Pour the resulting marinade into the bottle, cover the neck with gauze folded several times. The sourdough time varies from 2 to 3 days. During this time, you need to periodically remove the gauze to release excess gas. In this case, it is necessary to pierce the layers of lettuce with a fork, otherwise it will go bad and be unusable.

This crispy sauerkraut recipe fast food will be to the liking of lovers of spicy. Preparatory stage will not take long. The product is ready for use after 1 day.

Grocery list:

Remove the top leaves from the heads, rinse them well, cut out the stumps. Chop the cabbage coarsely - the weight of each piece should not exceed 300 g. Finely grate the horseradish and garlic, chop the pepper at random. Peel the beets and cut into large cubes. In a separate container, mix vegetables, horseradish, finely chopped herbs, pepper and garlic.

Prepare the brine: pour 2.5 liters of water into a container, add granulated sugar and table salt, put on fire. Pour vinegar into the boiling marinade and leave to simmer for 1-2 minutes.

When the resulting composition cools down a little, pour the vegetables over them. Cover the container and send it to a cold place. Sauerkraut will be quickly prepared according to this express recipe - in just 1 day.

You can cook a delicious sauerkraut snack not only with carrots. There is a salad recipe with the addition of sweet peppers and tomatoes.

Ingredient List:

Cut the cabbage into 4 parts and put in boiling water for 2-3 minutes. Pre-seed zucchini and cut into medium cubes. Bell pepper peel and then cut into strips. Cut the tomatoes and carrots into circles, finely chop the garlic and herbs. Pour salt into boiling water and mix well. Strain the cooled marinade.

Lay vegetables in a container for sourdough in the following sequence: cabbage, tomatoes, peppers, zucchini. Sprinkle each layer with herbs, garlic and carrots. Pour everything over with brine, and then cover with a plate. The starter culture should take place at room temperature for 3 days. Transfer the prepared salad to jars and store in the refrigerator.

Sauerkraut can be made with apples. They will give the appetizer an original flavor and pleasant aroma.

Grocery list:

• 2 kg of white cabbage;
• 2 large carrots;
• 3 sour apples;
• 40 g of salt.

Finely chop the cabbage, grate the carrots. Core the apples and cut them into random pieces. Mix all components in a container, add salt. Tamp the resulting mixture well in a saucepan, put a saucer or plate on top, and then load. After 3 days, you can try this delicious snack with a light apple flavor.

Sauerkraut is an indispensable dish in winter. The salad with it will serve as an excellent addition to the main courses of fish or meat. There are many quick recipes for this appetizer, among which any housewife can find a suitable one for herself.

Today it is difficult to say when and how an amazing dish appeared - sauerkraut. For many centuries it has been prepared in many parts of the world and enjoys special respect. Of course, the culture of each country leaves its mark. Somewhere they add their own special spices, and somewhere they ferment cabbage along with roots, berries or fruits.

It should be sure to mention the benefits of this product. Cabbage itself is valuable for a large amount of useful vitamins and microelements, and during fermentation, lactic acid bacteria are formed in it. It is because of them that a kind of sourness and harshness appears. They also increase the content of vitamin C, which boosts immunity, keeping us healthy and protecting us from disease. Cabbage brine is extremely necessary for people with dysfunction of the stomach, especially with low acidity, gastritis or ulcers. Such preparation for the winter will saturate your diet with a mass of useful vitamins, which are so lacking in the cold. Today we will tell you exactly how to ferment cabbage correctly.

Training

There are a lot of recipes, but the main ingredients in each of them will be fresh carrots and cabbage. The dish will turn out to be not only tasty, but also healthy. Before fermenting cabbage, check your home supplies for rock sea salt, this is what we need. Give up iodized and "extra" - with them the cabbage will acquire a bitter taste, but we do not need it at all.

Prepare the container. Ideally, you need to ferment the cabbage in a wooden tub, covering it with a circle of wood, on which a weighty stone is laid on top (for the press). It is unlikely that it will work out exactly according to this principle to ferment cabbage at home. In an ordinary apartment, you rarely find a tub, and even a stone even more so. But, the situation can be successfully beaten. Instead of a container, it is recommended to use a large saucepan or a regular bucket, and a simple three-liter jar of water will serve as the "stone". Do not use containers made of aluminum or any other metal, it is better to take a plastic bucket. The presence of exposed metal cabbage will give poor results. As a last resort, you can ferment the cabbage in the usual three-liter jar. And it is better in several at once - the fragrant cabbage "flies away" just with incredible speed. When the strategy is outlined, you can safely go for vegetables.

We buy vegetables

The choice of carrots will not be the case - take the usual, juicy with a rich orange color. How much will you need? Here it is purely to your taste, someone loves more, and someone does not. On average, 1 kilogram of cabbage needs 1 small carrot.

How to ferment cabbage to get really tasty product? The choice of the vegetable itself will play a huge role in this. Avoid early varieties and young heads of cabbage with tender and greenish leaves - crispy and delicious treat you won't succeed. Buy mature cabbage with a well-developed head of cabbage, which should be white and very firm, preferably without cracks or any spots.

Shredder

Housewives, who certainly know how to ferment cabbage correctly, pay special attention to the shredder. The thinner and longer the cabbage threads are, the better the dish is considered. Such a treat will be an adornment of any feast. For convenient and fast shredding, there are special knives, stationary or manual. If you do not have this, do not be discouraged, ordinary kitchen utensils are quite suitable, but it will take a little more effort.

Peel the carrots and free the top leaves from the cabbage. The head of cabbage should be cut vertically in half. Now finely chop the cabbage, the thinner and longer the strips are, the better. Grind right on the kitchen counter for a huge pile of cabbage. Grate the carrots straight into it and mix evenly.

Salt

Let's move on to the next step. How to ferment cabbage in your kitchen? How much salt to add? Taste. Take a generous handful on a large pile and sprinkle evenly. Then add a good pinch of sugar, it will speed up the fermentation process. Now you should thoroughly mash the cabbage with carrots. Just move the vegetables well with your hands right on the table. But, without fanaticism, since our task is to force the vegetables to give juice, and not turn them into porridge. Taste a little, add salt if necessary. There should be just as much salt as you would add to a regular fresh cabbage salad.

Spices and other additives

If you ask how to ferment cabbage deliciously according to an old Russian recipe, then, of course, they will answer you that you need to add a handful of lingonberries or cranberries, a little bay leaf, anise seeds and caraway seeds. Since ancient times, this process has been very important, because sourdough was one of the main ways of harvesting vegetables for the winter. They crumbled cabbage only on men's days and only on the new moon. Today, fresh cabbage can be freely bought at any time of the year, and the question of the strategic stock disappears, and we follow the lunar calendar less. But it will not be superfluous to listen.

Whether or not to add something when salting is a matter of your own taste. Caraway will give the cabbage "vigor", and the apple, for example, will make the taste a little brighter and softer. The fruits of such winter varieties as Antonovka are ideal for these purposes. Grate the apple or simply cut into several pieces and send to the total mass. All options are good and tasty in their own way. Cook a little bit of everything and find out which method you like best.

Bookmark in a container

Take a prepared container (saucepan or bucket) and place chopped vegetables in it, tamping each layer tightly. Do not fill the container to the brim, leave at least 10 centimeters free. During fermentation, a lot of juice will be released, it is desirable that it does not overflow. To avoid this nuisance, place the container on a pallet (a bowl will fit perfectly). Now we place the press. Find a plate that is suitable for the size and place it on top of the mass, press it firmly, place the weight on it. It can be any handy and rather weighty item, for example, a pot of water or a jar.

Fermentation

How to quickly ferment cabbage? To speed up the process, place the container of vegetables in a warm place, such as near a radiator, if it happens in winter. Your further task is to wait until the cabbage is sufficiently sour. This will take 2-3 days, but the process itself must be carefully monitored.

At the time of fermentation, a foam will form on the surface of the brine, and the mass itself will be saturated with gas. You need to get rid of all this, otherwise the cabbage will turn out to be bitter. Simply remove the foam from time to time with a spoon, and to release the gas, the mass should be pierced with any long object. Remove the load and the support for it, and then pierce the cabbage several times to the very bottom, for sure in your kitchen there is a suitable device for this. At worst, if you don't have anything like that, stir the mass with your hands, reaching the very bottom, then tamp and reinstall the load.

Take a sample periodically. Cabbage cooks quickly and can easily acidify. As soon as it is ready, put it in jars, close it with a nylon lid and place it on the lower shelf of the refrigerator. In such a place, the fermentation process will stop, and there will be no need to worry about the taste of the product. As you can see, everything is simple, and now you know exactly how to quickly ferment cabbage, and, most importantly, correctly and very tasty.

Sour cabbage in a regular jar

It may seem to you that such volumes are enormous. However, if you have a large family, you like pickles, cook borscht, stew or use cabbage as a filling for pies, then this amount can easily disperse in a few days. For those who find such volumes huge, we will tell you how to ferment cabbage in jars.

The preparation, shredding and salting will be exactly the same as described above. You only need to tamp the mass tightly into suitable jars. The load will also be needed, so do not fill the container to the brim. For the press, you can use a tall glass by pouring water into it. Just place it inside the jar and press firmly. You can use whatever is suitable for this purpose and is found in your kitchen.

Place the jar of cabbage on a deep plate into which excess brine will drain. In the future, you need to follow the cabbage in the same way as we have already said: remove the foam and pierce it to the bottom. Once the treat is ready, remove the press, cover the jar with a lid, and store in a cool place. Now you know how to ferment small quantities of cabbage.

Problem solving

It may happen that you did everything right, and the workpiece is warm, but the fermentation process still does not begin. And the cabbage looks like it just got sliced. What's the problem? We will have to pay tribute to our developed agricultural industry, it allows you to grow the most gorgeous vegetables in large quantities, but only there is a lot of chemistry in them, and natural bacteria are not ready for such a neighborhood. What to do?

Help will come from all the same advice from our grandmothers. When pickling cabbage, they added rye bread. Therefore, you can safely add a little (just a little) rye croutons or dried kvass to the agreed vegetable mass, mix, and fermentation will begin immediately. This method can also be used in cases where it is necessary to prepare a dish as quickly as possible. If all the conditions are met, cabbage with such an additive can ferment in a day or two.

Enjoy your meal!

Sauerkraut contains many vitamins and minerals. It is to preserve the nutrients of a fresh vegetable that it is recommended to ferment it. Unlike heat treatment, fermentation ensures complete preservation of useful elements for the body. The article provides several ways to ferment cabbage. Each of the sauerkraut recipes below are simple enough to prepare.

Sauerkraut: benefits and harms

In terms of the amount of nutrients in the composition, it is the leader among most vegetables and fruits.

The pickled vegetable contains vitamins:

• ascorbic acid (vitamin C) stimulates the protective functions of the body, strengthens the walls of blood vessels and capillaries, promotes rapid healing of wounds and cuts;
• retinol (vitamin A) is needed for the formation, strength of the skeletal system, maintains hair, skin, nails in a healthy state; Phylloquinone (vitamin K);
• the group of B vitamins is involved in intercellular metabolism;
• methylmethionine (vitamin U) has a lipotropic effect, protects hepatocytes, stimulates rapid healing early, erosions and other damage.
• Trace elements: sodium, copper, zinc, magnesium, phosphorus, calcium, iron, sulfur, iodine and others.

What vitamins are contained in sauerkraut - the table below:

Sauerkraut helps the body slow down the aging process of the skin, helps to strengthen the immune system, and also has a beneficial effect on the endocrine system. The digestive organs (if there are no contraindications for health) will also be grateful to you for using such a wonderful dish in writing. It even helps in the prevention of tumor diseases and do not forget that sauerkraut helps to reduce the likelihood of fat accumulation in the body.

Trace elements contained in sauerkraut - table:

Sauerkraut is low in calories: 25 kcal per 100 grams. Its use is recommended for dietary meals.

But there are also contraindications to the use of sauerkraut, which means that it can be harmful for: diseases of the kidneys, liver, thyroid gland. Should not be consumed with a high level of acid in the stomach, high blood pressure, ulcers.

How to ferment cabbage at home: fermentation rules

To prepare delicious, crispy cabbage, you must follow the rules:

1. It is recommended to use containers made of natural materials such as clay, wood. And also - containers made of glass, plastic. Aluminum, iron dishes will not work. For long-term storage, a regular glass jar is recommended.
2. Before the sourdough procedure, it is imperative to ventilate the kitchen area so that harmful microorganisms do not get into the dish.
3. Only normal is suitable edible salt(without the presence of iodine in the composition), medium or large size.
4. Remove the top leaves from the heads of cabbage so as not to wash the head of cabbage with water.
5. For prevention, it is recommended to grease the cooking container with honey, vinegar.
6. When mixing, you should pay attention to the even distribution of the salt. Physical effort will be required when decomposing the fermented vegetable into storage containers, followed by tamping.
7. The larger the shredded cabbage, the more vitamins it contains.
8. The workpiece should not be stored at too low temperatures.
9. Every day it is worth piercing the workpiece to the very bottom of the container. This allows the accumulated gases to escape from the mass. This is important: otherwise, the dish will be bitter.
10. Every day it is necessary to remove the foam from the surface of the snack.

The fermentation period lasts from 3 to 5 days. At its end, the workpiece should be removed from the warm room. The most suitable temperature for subsequent storage is -1C to + 2C.

Observing the above rules, how to ferment cabbage - a crispy recipe can please with a juicy, summer taste in winter. This is the right choice as pickled vegetables Not only are they delicious, they're also good for your health.

Video of grandmother's pickling recipe:

The classic crispy sauerkraut recipe

Crispy sauerkraut, classic recipe which is shown below is doubly tasty.

Required:

• cabbage heads - 10 kg;
• coarse salt - 200 grams;
• a pound of carrots.

Step-by-step instructions: how to ferment crispy cabbage for the winter

1. Remove the top leaves, stump. Divide the head of cabbage into four equal parts.
2. Cut the resulting quarters across the growth.
3. Finely grate the peeled carrots.
4. Put the cabbage on the work surface of the table, sprinkle with carrots and salt on top. They should be distributed evenly throughout the mass.
5. Place the shredded product in a 12 liter bucket, tamp well with each subsequent layer.
6. Cover with a flat dish or lid, place a heavy object on top.
7. Leave the vegetable in this form for 5 days, in a warm place. The fermentation process should begin. Usually, fermentation begins quickly, as early as 3-4 days you can observe the clouding of the juice. This means that there is a release of gas bubbles. To avoid a bitter taste, take the workpiece out onto the balcony, letting it "breathe", carefully pierce it with a long stick. So fermentation will reach the very bottom layer.

After a week, sauerkraut can be safely stored in a cool place. In such conditions, it may well be stored for a whole year.

Video a classic recipe for pickling cabbage for the winter:

How to ferment crispy cabbage in a jar

Crispy sourdough recipes can be safely used even by novice housewives. This is the easiest home option fermentation. Cabbage cooked in this way has a juicy, slightly sour taste.

For this you will need:
Cabbage heads - 16 kg;
· A kilogram of carrots.

Brine:
10 liters of water,
· A kilogram of salt.

Photo of sauerkraut in a jar:

Cooking method:

1. Make brine: dissolve salt in boiled water.
2. Chop the rest of the ingredients finely. Stir in one container.
3. Having divided the resulting mass into parts, each should be alternately immersed in freshly prepared brine for 5 minutes.
4. After - squeeze the mass, put in a prepared container.
5. Divide the resulting mass into glass jars, tamping tightly. Be sure to close containers with lids. Let it brew for a day.
6. On the second day, move the blanks to a cool place.

Instant sauerkraut is crispy and delicious

Below is a quick quick sourdough recipe. The workpiece prepared on it will definitely crunch.

Ingredients:

• a couple of kilograms of cabbage;
• a couple of carrots;
• 250 grams of cranberries, grapes;
• 5 apples.

For the brine you will need:

• 1 liter of water;
• sugar, vegetable oil- Cup;
• 3/4 cup vinegar
• salt - 2 tablespoons;
• garlic - 1 head.

Cooking steps:

1. The first step is to prepare the brine as usual. To do this, combine all the brine ingredients. Boil the mixture for up to three minutes.
2. Chop the cabbage, grate the carrots.
3. Put the vegetable mass in a container in the sequence: cabbage, carrots, cranberries, apples, grapes. Repeat until the container is full;
4. Pour the mass with brine, tamp, covering with a lid. Above - put the load. After a couple of days, the cabbage is ready to eat. Cooking according to this recipe is quick and tasty, and the quality is no lower than in more laborious recipes.

Video simple recipe fermentation:

How to choose the right sourdough cabbage

For cabbage to become tasty, crispy, healthy, you need to know how to choose it correctly. Suitable varieties for fermentation: Zimovka, Belorusskaya, Slava, Yuzhanka.

In the absence of information about the variety of cabbage, you can choose simply by its appearance.

Cabbage suitable for fermentation has the following characteristics:

• Dense, resilient head of cabbage. It is easy to check by taking the forks by hand and squeezing slightly on both sides.
• Solid surface, no cracks.
• Fresh smell.
• The length of the stalk is from 2 cm. If there is a cut, it should be white.
• The absence of green leaves on the cabbage indicates that the top leaves have already been cut.
• The size of a head of cabbage is from 3 to 5 kg.
• The head of cabbage should be fairly dense.

Attention! There are cabbage varieties, the fruits of which have a flattened shape. This is not a defect.

Using the above tips on how to properly ferment cabbage, you can get tasty preparations for the cold season. This is a good option to complement main courses. Winter with such snacks will pass unnoticed and you will be able to get tasty and natural vitamins to your table all winter long.

Video recipe for how to cook sauerkraut:

Irina Kamshilina

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

Content

In winter, when everyone fresh vegetables are already becoming or 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 a snack. She should stand, let the juice, but there are options for how to pickle cabbage fast way... It is worth starting with the selection of products; you will have several types of the main component to choose from. If this is not the first time you are making a starter, then choose the variety that you like according to personal preferences. The most popular option is becoming the usual White cabbage.

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

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

Sauerkraut in instant brine

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

Servings Per Container: 8-12.

Purpose: appetizer.

Cuisine: Russian.

Instant pickled cabbage in brine is one of the most simple options cooking this appetizer. You will need strong, firm heads of cabbage to crunch the salad appetizingly. The components will also indicate the products for the preparation of brine, calculated for a 3-liter jar. Below is the step by step recipe with a photo of how to quickly cook sauerkraut.

Ingredients:

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

Cooking method:

1. Start by preparing the brine. Dissolve salt, sugar in hot water, stir thoroughly to dissolve completely.
2. Separate the damaged, coarse leaves from the head, finely chop the cabbage.
3. On coarse grains, grate the carrots, mix them with cabbage.
4. Transfer them to a jar, alternating with bay leaves and pots of pepper.
5. 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 knead the sourdough with a spoon, return the leaked brine.
6. After 2-3 days, the treat will be ready. 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: 2 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Complexity of preparation: easy.

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

Ingredients:

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

Cooking method:

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

For 2 hours

Cooking time: 40 minutes (+2 hours)

Servings Per Container: 8-10.

Calorie content: 19 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Complexity of preparation: easy.

This is the most quick leaven cabbage that you can think of. Suitable if you have nothing to put on the table from the snack and you need to think of something urgently. The instant sauerkraut recipe for this recipe is prepared with vinegar essence and marinade. At first, the cabbage will be firm, 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:

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

Recipe in a jar

Cooking time: 50 minutes (+3 days).

Servings Per Container: 18-20.

Calorie content: 19 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Complexity of preparation: easy.

There are many options for preparing this dish, but this recipe Instant sauerkraut in a jar is even more grove, because you do not need to shred the head of 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 enamel container under pressure (load). Below is an instruction on how to cook cabbage in 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:

1. Remove the top leaves, cut the stump.
2. Large chunks chop the vegetable, put in an enamel bowl.
3. Mix salt with water, pour over cabbage.
4. Put oppression on top for 4 days at room temperature.
5. Chop garlic, hot pepper, grate carrots, mix with cabbage. Add the cumin and divide the snack into the jars.
6. Strain the remaining brine in a bowl, bring to a boil, add sugar to it and pour into jars.
7. Next, you need to ferment the treats at home for another 3 days, sometimes letting in gases from the jar with a wooden skewer.

With beets

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

Servings Per Container: 8-12.

Calorie content: 22 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Complexity of preparation: easy.

This is one of the options for preparing this dish. Sour cabbage with beets gets unusual taste, attractive appearance. On the festive table bright pink appetizer attracts the attention of all guests. Regardless of the variety, you get a crunchy, tasty treat, sometimes it acts as a preparation for a vinaigrette. Such a quick way to prepare this dish will help preserve all vitamins and useful material in 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:

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

No vinegar

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

Servings Per Container: 7-9.

Calorie content: 19 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Complexity 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 pickled cabbage without vinegar turns out crispy, appetizing and, importantly, no vinegar at all.

Ingredients:

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

Cooking method:

1. Chop the forks into strips, peel the carrots and grind on a coarse grained grater.
2. Then you need to cook the marinade: pour water into a saucepan, put on fire, add salt and spices. When everything is dissolved in water, the brine is ready, leave it on the stove to cool to room temperature.
3. Place chopped vegetables tightly into a jar and top with warm marinade.
4. Do not cover the dishes with a lid, leave warm for 2 days. Periodically poke through the contents with a knife to release air bubbles.
5. After 2 days, pour the brine into the pan, pour sugar into it, stir to dissolve the sweetness, and pour it back into the jar.
6. 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

Found a mistake in the text? Select it, press Ctrl + Enter and we'll fix it!

Discuss

Instant sauerkraut: recipes