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

The name comes from the ancient Roman word "kaputum", which means "head" in Russian. The first description of a vegetable was made in Ancient Greece by Theophastus between 372-287. BC NS. The Slavs began to cultivate the culture only from the 9th century, when Greek settlers brought it to the Black Sea region, who at one time domesticated the wild.

According to historians pickled vegetable – food product, obtained by fermentation, was invented by the Chinese, like porcelain, gunpowder, and paper. It is known that even in the 3rd century BC. NS. they fed it to the workers who built the Great Wall of China. In Korea, there has even been created a research institute "kichmi" - fiery sauerkraut.

The appetizer is revered by the peoples of many countries of the world, since in addition to its excellent taste, it is also unusually useful. It contains:

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

lassic recipe sauerkraut in a can of 3 liters

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

Ingredients:

• white cabbage - 3 kg.
• carrots (medium) - 2 pcs.
• boiled chilled water - 1.5 l.
• salt - 60 g (2 tablespoons with a small slide)
• sugar - 50 g (2 tablespoons without a slide)
• bay leaf - 2 pcs.
• allspice (peas) - 4 pcs.

Cooking.

It is necessary to choose autumn cabbage varieties with a flattened shape, white, juicy with fleshy leaves. My grandmother grows the Snow White variety especially for fermentation in the country.

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

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

At the bottom of a sterile 3 liter jar, lay a bay leaf, peppercorns and put, without pressing it, up to the shoulders of the jar.

Then dissolve the salt in water.

Pour the cabbage with this brine so that there is a brine on top of it.

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

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

Pour the juice that has run out into the plate during fermentation back into the jar. In three days she is ready.

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

Add sugar to it, mix well.

Pour the cabbage with this juice and mix it well again.

After 2 hours, the cooking process will be complete and it can be served. Now the jar must be covered with a nylon lid and sent to the refrigerator.

Classic recipe sauerkraut in a can of 3 liters. Author https://youtu.be/24Hmp0Pyt-U

Delicious instant sauerkraut with beets

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

Ingredients:

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

Cooking.

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

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

Chop the garlic cloves small pieces... Cut the celery leaves into coarse slices. Cut the pepper into thin rings.

You can now start stacking vegetables in layers in a clean enamel pot. Put a layer of beet slices on the bottom of the pan, then a layer of cabbage, on which sprinkle some of the garlic, pepper and celery. Place all vegetables in the same order and finish with a layer of beets.

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

Slowly pour over the stacked vegetables with boiling pouring, cover with a plate of the corresponding pan diameter upside down.

At the bottom of the plate, you can put a jar of water or other weight, cover the pan with a lid, which you can slightly raise on one side.

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

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

How to cook sauerkraut crispy cabbage in a jar according to GOST?

In 1956, the USSR approved GOST for the correct pickling of cabbage, according to which our grandmothers and mothers cooked. Such a very delicious cabbage reminds many people of the "taste of childhood." Try it, you will love it! To prepare sauerkraut using Soviet technology, we need only 3 components.

Recipe:

• cabbage - weight in kilograms
• carrots - 10% of the mass of shredded cabbage
• salt - 2-2.5% of the mass of shredded cabbage

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

Take 60 gr. salt (you can and 75 gr., who likes saltier), add to vegetables and rub them well with your hands. After the vegetables have juiced and become shiny, add the carrots, evenly distributing them throughout the entire volume.

Put the vegetables in a large enamel pan, cover it with a plate (upside down) of a smaller diameter than the pan, and put a 3L jar of water on it as oppression.

Leave it to ferment at room temperature for 3 days.

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

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

And transfer to a jar of 3 liters, close the lid and send it to the refrigerator so that fermentation does not resume, and it does not over-acid. The cabbage is crispy and delicious.

How to roll it up under iron covers look at the video.

Quick sauerkraut per day without vinegar

Worth trying this interesting recipe most quick way cooking sauerkraut. Snow white, tender, crispy and very delicious snack prepares in just 24 hours.

Ingredients:

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

Cooking.

First of all, you need to choose white grade, best of all "Snow White". For cooking liter cans sauerkraut needs ½ a medium head.

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

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

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

Pour the cabbage with brine, put the jar in a bowl in the kitchen.

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

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

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

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

What does October smell like? With bitter fallen leaves, morning frost and, of course, the freshness of the cabbage stump, it's time to chop off the snow-white, sweet, crispy head, already slightly tacked by the autumn frosts. The appetizer for this recipe is still very good. It is crisp, delicious, extraordinarily aromatic, beautiful, and affordable for any budget. Cooking is simple and quick.

Ingredients:

• cabbage (already without stumps) - 4 kg.
• carrots - 3 pcs.
• salt - 3 tbsp. l. (with a slide)
• any apples (preferably "Antonovka") - 10 pcs.

Cooking.

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

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

Take 10 liters. an enamel pot or bucket, put a layer of chopped vegetables on the bottom, put 5 apples on top.

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

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

Put oppression on top - a three-liter jar of water and leave in the kitchen for three days. Every day it is necessary to pierce it in several places 2-3 times with a wooden stick to the bottom to release carbon dioxide.

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

This is a must try, you will definitely like it!

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

Sauerkraut with bell pepper without sugar

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

Ingredients for 1 can of 3 liters:

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

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

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

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

Grate the carrots on a coarse grater (preferably in Korean), add to the vegetables, mix gently so that they are evenly distributed throughout the volume. Fill the jar tightly with salad, shifting layers of spices, up to the neck.

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

After three days, the cabbage is ready for use, and so that it does not overoxidize it, it must be removed to the refrigerator.

It is necessary to serve such a salad to the table with the addition of onions (green or onions) and aromatic sunflower oil... Bon appetite!

Pickled tomatoes with cabbage for the winter under iron lids

It's interesting, old-fashioned, incredibly tasty, simple and available recipe cooking vegetables for the winter. In every 3 years. add to the jar 3 pcs. peppercorns, 3 pcs. cloves and 3 pcs. allspice.

Ingredients for 4 cans with a capacity of 3 liters:

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

Cooking.

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

Stir these vegetables lightly with your hands. The bottom is 3 liters. jars put a couple of cloves of garlic cut in half, dill umbrellas and parsley, then a layer of tomatoes, a layer of cabbage, again a layer of tomatoes and a layer of cabbage.
Thus, fill the entire jar until the neck narrows. Add a stack of sugar to each jar.

Fill with a little water.

And we introduce a tablespoon of salt. Then add 0.5 shots of vinegar and pour water over the neck.

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

After complete cooling, put the conservation in the storage place. It's delicious!

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

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

Pickled cabbage recipe. With carrots and bell peppers. Crispy, aromatic and delicious! And most importantly, it is ready in a few hours! You can prepare such a salad every day!

Recipe:

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

I really hope you use these recipes and enjoy them. Thanks for reading. Visit my blog often, it will always be interesting. Until next time! I wish you health, positive energy, good luck and tasty blanks for the winter!

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

It's classic quick recipe sauerkraut. The appetizer will be completely ready in a day. Thanks to the addition of vinegar, the leavening 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 crispy 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 pan 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 fermentation 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 instant crispy sauerkraut recipe will appeal to spicy lovers. 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 with a lid and send to a cold place. Sauerkraut will quickly be 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 layers 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 prepared with apples. They will give the appetizer an original taste 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.

Be sure to mention the benefits of this product. Cabbage itself is valuable for a large amount of useful vitamins and minerals, 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.

Preparation

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 at an 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 small carrot is needed for 1 kilogram of cabbage.

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, 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, 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 shuffle 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 leaves, anise 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. 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 figure 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 the fermentation process, 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 is perfect). Now we place the press. Find a plate of a suitable 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 such an 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. All you need to do is 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 correctly, 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 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!

Delicious instant sauerkraut crispy and juicy like everyone, young and old. Although you can buy pickles at the store, homemade pickles are always tastier and more appetizing. Today we will offer some of the most successful recipes for delicious instant sauerkraut with vinegar, beets and brine.

Many housewives dream of choosing for themselves perfect recipe... Of those presented today, there is sure to be one that will become your favorite. In addition, they are easy to prepare and do not take much time.

Delicious recipe homemade sauerkraut

This recipe has two distinct advantages: crispy cabbage is prepared quickly and easily. In addition, every housewife has products for cooking.

Ingredients:

• head of white cabbage;
• 2 pcs. ripe sweet carrots;
• 2-3 cloves of garlic;
• 100 ml apple cider vinegar;
• 1 tbsp. l. coarse salt;
• 1 tbsp. l. sugar, better than brown;
• 110 ml of unrefined sunflower oil;
• 550 ml of pure water.

Cooking steps

1. Grate carrots, better for Korean carrots. So the vegetable will give more juice and add attractiveness to the dish.
2. Cut the head of cabbage into thin long slices.
3. The next step is to prepare the brine. To do this, bring the water to a boil, add spices, vegetable oil and vinegar. Heat until salt and sugar dissolve.
4. It is better to ferment in a glass bank. Mix all ingredients, put in a container and pour brine. Put a plate on top, and a load on it.

Cabbage is being prepared for a couple of hours, after which it must be put into the refrigerator.

Watch the video! The most delicious sauerkraut with garlic

Sauerkraut in a jar without vinegar per day without water

Such sauerkraut is prepared in a day, but the taste is no better than others. She wanders in a jar without vinegar for 24 hours.

For cooking you will need:

• white cabbage - 2.5 kg;
• medium-sized carrots - 3 pcs.;
• coarse table salt - 2-3 tbsp. spoons;
• sugar - 100 g;
• spices.

Step-by-step process

1. Cut the cabbage in a convenient way... Chop or grate carrots.
2. Mix the vegetables and rub with salt so that they let the juice out.
3. Tamp into a jar with spices.

Watch the video! Sauerkraut in its juice

Quick recipe with beets

We will offer this recipe among the first. Beets will be here for decoration, so that the cabbage acquires a rich pink color. This appetizer will decorate any table. You can use it right away, or you can preserve it for the winter if you sterilize it in banks.

The whole process will take 24 hours.

Cooking requires:

• 700 g of cabbage;
• 1 juicy beet;
• 2 pcs. bell pepper red and yellow;
• a clove of garlic;
• 5 sprigs of dill and basil;
• 4 tbsp. l. vinegar 9%;
• 2 tbsp. l. Savoyard salt (regular large can be used);
• 1 tbsp. l. Sahara;
• 6 pcs. allspice;
• water.

Step-by-step cooking

1. To cook white cabbage, juicy beets and two fleshy peppers, better different colors for a bright snack. Garlic is a must.
2. Wash the cabbage, cut off the upper defective leaves, cut out the stump. It is more convenient to chop coarser. You can split the head of cabbage in half, then cut into 2–3 cm slices, like a watermelon. These skibki are cut into large cubes. The cabbage will disintegrate on its own.
3. Put in a bowl and season with salt, leave for 5 minutes.
4. We peel the bell pepper, cut it as you like. Pour into the cabbage.
5. Peel the beets, wash and cut into strips or coarsely grate.
6. Rinse and chop the herbs.
7. Mix all the ingredients, put them in a clean dry jar, chop the garlic finely into plates.
8. Pour 1.5 liters of water into a saucepan or stewpan, add Savoyard salt. It is better suited, because it is seafood and spices are added to it. You can also use the usual one. Add sugar, allspice to the water. Boil the marinade and boil for a couple of minutes to dissolve the salt.
9. Pour vinegar and hot marinade into a jar, cover and leave on the table for a day, not in the refrigerator.
10. After 24 hours, you can eat cabbage.

Watch the video! Georgian sauerkraut with beets

Cabbage per day

For a good meal, sauerkraut is the perfect solution. It cooks quickly and the taste is excellent.

Ingredients:

• head of cabbage;
• carrots - 2 pcs.;
• salt - 55 g;
• cumin - a pinch;
• spices to taste;
• fruit vinegar - 45 ml;
• unfiltered aromatic oil - 65 ml;
• granulated sugar - 60 g.

How is it prepared

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

Watch the video! Sauerkraut per day

Very fast cabbage in 2-3 hours

So that the cabbage ferments quickly, it is poured with hot marinade. Seasonings and spices are added to it to make the dish juicier.

The following ingredients are required:

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

Preparation

1. Chop the cabbage thinner, grate the carrots on a fine grater.
2. Add salt, honey, vinegar, oil and spices to boiled water.
3. Put greens in the selected container at the bottom, you can only take the stems. Stir cabbage and carrots, place on top, tamp.
4. Pour in hot marinade, wait until it cools. Cover and refrigerate.

Serve with thinly sliced ​​pickled onions.

Watch the video! Pickled cabbage. 3 hours and you're done !!!

Sauerkraut in brine

It is better to choose elastic heads of cabbage, so that the finished product crunches appetizingly. This recipe is definitely worth sharing with other housewives.

Ingredients:

• head of cabbage;
• carrot;
• 2 tbsp. l. salt;
• 2 tbsp. l. brown sugar;
• 125 ml. table vinegar;
• 300 ml. water;
• spices.

Cooking steps

1. The brine is being prepared. Spices, vinegar are mixed in water and brought to a boil. Leave to cool.
2. Cabbage and carrots are cut, placed in a bowl. Vegetables do not need to be kneaded. Pour with brine.
3. Cover with a plate on top and place the load. Leave for a few hours, then refrigerate.

Everyone will love this quick recipe.

Watch the video! Crispy sauerkraut in brine

Are you still having difficulties with how to ferment cabbage deliciously and quickly in a jar? We will tell you how to do it easily and without much time consuming.

Cabbage is a healthy vegetable rich in useful microelements. Lactic acid bacteria participate in fermentation during its fermentation, which give the finished product a sour taste.

To ferment cabbage, you need the following ingredients:

• cabbage - 3 kg
• carrots - 2 pcs.
• sugar.

If raw vegetable has a bitter taste, then it will taste bitter when fermented.

Preparation

1. The cabbage is finely chopped with an ordinary or special shredding knife.
2. The carrots are peeled and cut into small strips.
3. One spoon of table salt is mixed with 2 tablespoons of sugar. This mixture is then added to carrots and cabbage.
4. Everything is thoroughly mixed.
5. Cabbage should be masticated vigorously, so that after pickling it will become more tasty and crispy.
6. The workpiece is placed in jars and compacted with a wooden trolley. In a day, the fermentation process will begin, during which the juice will begin to pour out of the can.
7. Cabbage should be kept indoors for 3 days while fermentation takes place.
8. After that, it is placed in the refrigerator. If it is bitter, then the jar should be removed from the refrigerator for a day.

This tasty product is able to retain its beneficial features for 60 days.

How to ferment cabbage in brine?

Brine preparation

1. Sugar and salt are mixed, then bay leaves are added. Allspice can be used if desired.
2. 1.5 liters of water is boiled, then a mixture of salt, sugar, bay leaf and pepper is added to it. The brine is ready.

What vegetables do you need?

• cabbage - 2 kg
• carrots - 1 pc.

Cooking sauerkraut

1. Chop the cabbage, grate the carrots.
2. Mix everything thoroughly, but do not crush.
3. Place the cabbage in a jar, but you do not need to press it, as it will be filled with brine.
4. Wait until the brine has completely cooled down and pour it over the cabbage.
5. Place the jar in a warm room for 3 days.
6. At times, you need to deflate the can with a wooden spoon.

After 3 days, the sauerkraut will be ready to eat.

How to ferment cabbage with apples?

Ingredients:

• cabbage - 2.5 kg
• carrots - 100 g
• sour apples - 150 g
• salt.

Preparation

1. Peel cabbage, carrots and chop them.
2. Core the apples, cut them into wedges.
3. Strong squeezing of vegetables is essential for the formation of juice.
4. Add apples to vegetables.
5. Place the workpiece in the jar, pressing down on top with a heavy object.
6. Leave the jar in the room for a day, then put it in the refrigerator for a week.

After 7 days, the cabbage will be ready to eat. Apples will add a kind of sourness to the preparation.

How to ferment cabbage with beets?

Want sauerkraut to be red and unusual taste? Add beets to it.

Ingredients:

• cabbage - 3 kg
• beets - 1 kg
• water - 1 l
• a glass of sugar
• a glass of vinegar
• allspice
• Bay leaf.

Preparation

1. Cut the cabbage in half. Cut each half into 4 more pieces lengthwise and crosswise to make squares.
2. Cut the beets into thin strips. Mix with cabbage.
3. To create a brine, you need to boil water, add seasonings, salt and sugar to it. After 10 minutes, add vinegar, boil for another 1 minute.
4. Place vegetables in a jar and cover with brine.
5. Leave the container in a warm place for 4 days.

The dish is served dressed with refined oil.

How to ferment cabbage with cranberries?

Souring such cabbage will take 7 to 11 days. The finished product can be stored in a cold place for several months.

Ingredients:

• cabbage - 5 kg
• carrots - 2 kg
• sugar
• cranberries - 400 g.