First recipe below- just such a valuable fermented option. For a leisurely fermentation, it is actually instant. Crispy cabbage slices will be ready after 2-3 days of infusion in a jar at room temperature.
We have included a second sample in the article. Ultra-fast with a hot marinade. It no longer has the benefit of natural fermentation, because vinegar is included in the marinade. It is a preservative and "live bacteria" is not formed with it. But savory vegetables are ready for testing in 12 hours.
Pick an awesome appetizer that suits your taste and purpose, and cook more often all winter long!
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Instant sauerkraut without vinegar
Super Crispy Recipe for everyone who loves tasty and healthy. Sourdough in the marinade, which includes only salt and spices, they can be adjusted to taste. Ready cut without oil, therefore, it requires refueling with something as useful as possible. For example, extra virgin olive oil. All .
For short efforts and a couple of days of patience, you will get a traditionally great ingredient in winter salads, sour soups and stews with meat.
- Cooking time - 30 minutes for preparation + 2-3 days for fermentation. We try for readiness after 2 days of infusion in heat.
- Calorie content per 100 grams - no more than 40 kcal.
We need:
- Cabbage - 2.5-3 kg
- Carrot - 3 pcs. and over medium size
- Water - 1 liter
- Salt (no additives) - 2 teaspoons
- Spices - to taste
- We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.
Important details:
- Carrots can be put as much as you like. We love when there is a lot of it. This gives the brine a pleasant warm hue, and adds sweetness to the cabbage.
- Spices can also be customized. More bitter pepper - more spiciness. As well as cumin, cloves, ginger and even turmeric. This classic pickled recipe responds affably to many experiments.
- Our proportions of ingredients will give traditional and juicy salad without too much spiciness. The brine can also be enjoyed as a separate drink.
Let's prepare the vegetables.
Finely chop the cabbage. Grater Berner always helps us out. Many housewives love a special manual shredding knife (or hand shredder). It can be bought just now in the fermentation season at any bazaar in the rows with barrel salting.
Grind the peeled carrots to taste. Do not forget that there is not only a coarse grater. In this recipe, we use medium.
We combine cabbage and carrot slices and mix, fluffing along the way. It is convenient to work with hands.
We will have a brine on the water, and not fermentation in our own juice. Without grinding, the cabbage will turn out to be as crispy, refined and textured as possible.
We put the mixed vegetables in a jar up to half and lightly tamp. Put spices on top. In our case, this is 1 bay leaf, 3 allspice peas and 1 tiddly hot pepper. On top of the spices in a jar, put the remaining sliced \u200b\u200bvegetables and again repeat the set of spices.
You can add cloves or remove pepper if you don’t like even a hint of spiciness. These experiments will remain within the traditional tastes.
We will prepare the marinade, pour the vegetables and put them to sour under supervision.
Water at room temperature (!).
It is advantageous to prepare 1.5 liters of brine for a 3-liter jar. The proportion for 1 liter is 2 teaspoons of salt. Need pure salt without additives. Accordingly, for 1.5 liters of water - 3 teaspoons. We pour spoons without top and try.
Our goal is a solution slightly saltier than the perfect soup. Usually 3 teaspoons without a slide are enough if the salt is extra-grinded. But the brands of salt are different, and coarse grinding is not so salty.
Stir the salt in water until completely dissolved and pour the cabbage in a jar, covering the cut. Take a fork and pierce vegetables deeper allowing the brine to penetrate to the very bottom.
You can use a long wooden stick, making a nod to the principles of natural fermentation. Strict Zozhevists and Ayurvedic devotees strongly recommend working with fermented products only with wood or ceramics.
If such restrictions seem too much trouble for you, look for a long two-pronged fork for turning fried foods. She will allow go even deeper in a dense layer of vegetables.
- With any tool, make simple movements: in depth and pushed apart the cutting, went bubbles. And so in several places of the vegetable mass.
We add the brine almost to the top - 1 cm before the neck of the jar. Usually a little bubbles form at the top, like foam.
We put the jar in a bowl so that the inevitable fermentation foam can gently drain from the jar. Put a fork next to it which will remind you of the need to pierce the cut from time to time. This will allow you to constantly release up the air bubbles formed during fermentation.
We pierce vegetables 2-3 times a day.
Keep the jar at room temperature for 2 to 3 days.
If your house is warm, it will take less time to cook. If the conditions are sporty (+/- 20 degrees), then 3 days is the standard period. Next, we remove the vegetables in the refrigerator to stop fermentation, otherwise the cabbage will turn out to be too sour.
- We advise you to try cutting at the end of 2.5 days and act according to your own preferences for readiness.
We get good sauerkraut and quite a lot of liquid, which is glassed through the neck of the jar. As soon as the cabbage is ready, cover the container with a nylon lid and put it in the cold.
Once we tried the option with honey.
On top of the cabbage, 2 tablespoons of coarse salt with a slide and the same amount of honey. Fill with water at room temperature. Follow the recipe above. Try after 2 days - for readiness (that is, isn't it time to put it in the refrigerator). Honey cabbage is also very tasty and will suit anyone who is not allergic to honey.
Marinate fast classic cabbage for 12 hours
This piquant guest of our meals is called "Provençal". It is not only fast cooking, but also looks very impressive. How useful for the holidays! If you overdo it with alcohol, a tasty pickle is a popular first aid remedy for the morning after New Year's Eve.
- Cooking time - 30 minutes for preparation + 1 day for pickling. We try for readiness in 12-14 hours.
- Calorie content per 100 grams - no more than 100 kcal.
The result of simple labors is a fully prepared salad, already seasoned with oil. It is stored without problems in the refrigerator for up to 1 month, but is eaten in a couple of sittings. So good!
We need:
- Cabbage - 3 kg
- Carrots - 300 g or to taste
- Garlic - 4-5 large cloves or to taste
- Bulgarian red pepper - 2-3 pcs. medium size (can be frozen)
For hot marinade per 1 liter of water:
- Salt (rock, coarse) - 2 tbsp. spoons
- Sugar - 1 cup
- Vinegar, 9% - 80 ml
- Little vegetable - 1 cup
Important details:
- 1 glass - 250 ml
- From spices, the best marinade decoration is cumin, 5-10 grams. You can also add allspice (6-7 peas) and cloves (1-2 pcs.).
- Carrots and garlic can be adjusted to taste. The proportion that many people like: for 1 kg of cabbage - 1 medium carrot and bell pepper each.
- Frozen sweet red pepper is pickled no worse than fresh. If there is, feel free to use it.
- Convenient and safe cooking - in an enameled or stainless steel saucepan.
The preparation is simple and fast.
We shred cabbage with thickness, as we like in salads. We crush with our hands in a spacious bowl, lightly, without fanaticism. Carrots - straws with a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Pepper cut into strips of 0.5-0.8 cm thick or cubes of about 1 cm. Combine sliced vegetables and mix well. Again, it is most convenient to work with your hands.
We are preparing the marinade.
We start cooking when the vegetables are chopped and mixed. We heat 1 liter of water on the stove, add salt and sugar to it, pour in the oil and mix until the bulk components are completely dissolved. As soon as the liquid boils, pour in the vinegar, a couple of movements with a spoon and turn off the heat. Be sure to cover with a lid so that the vinegar does not evaporate.
We put ½ of the vegetable mixture in the selected container and tamp tightly. We fill half hot marinade. Add the second half of the vegetables and add the rest of the marinade again. From above we put a plate and oppression (a jar of water in 1-2 liters).
Let marinate for 8 hours.
When the vegetables are cold put in the refrigerator for another 16 hours. After 12 hours of infusion, you can try.
TOP 2 secrets for successful fermentation
What cabbage varieties are better to choose?
Dense and flattened on both sides, maximum white heads of large size (from 3 kg 1 piece). These varieties are crunchy and do not lose their shape even in thin slices.
Young cabbage is badly fermented and too old. Untidy soften and often lose the crunch of varieties with a spherical head shape.
How to cook new refreshing dishes?
In addition to a bright participation in meat stew, in borscht or hodgepodge, both savory cabbages will easily make friends with available colleagues. in salads without heating.
Add onions, sweet apples, berry frosts, boiled beets, canned corn, boiled beans or potatoes to the appetizing pickling result. You can enrich the taste of daily meals and add antioxidant vitamins to the winter menu.
We will be glad if you like any recipe for instant cabbage. Both are very tasty! And you must admit, it is fair that it takes more time for healthy fermentation without vinegar.
Thank you for the article (9)
But despite this, I want to come back again and collect another selection for you. We will talk about the options for fermenting this crispy vegetable. Believe me, there are a lot of them. We will analyze the most popular and sought after among hostesses.
In general, sauerkraut is valued for its composition. One head of cabbage contains so many vitamins that they simply cannot be counted. So, as the sourdough method occurs without additional processing. This means that all the beneficial properties will be preserved even during its preparation. That is why such a snack should be present on all tables. Especially in the winter season.
Another plus of this wonderful dish. That despite the fact that it can be consumed fresh. From it you can cook amazing soups, such as borscht and cabbage soup. Or maybe you decide to put it out with fresh minced meat, it will turn out just as well. Or bake a fresh pie for dinner. There are many ways to use it, the choice is yours.
Do you know how the fermentation process takes place? All elementary no additives and all kinds of chemicals. It's all about natural fermentation. During which acid is released. It also contributes to long-term storage. It also inhibits the growth and appearance of pathogenic bacteria, by the way, E. coli can also be attributed to them.
Instant sauerkraut
Let's start with the most classic recipe. It is quite easy and simple to cook on it. The main thing is to stock up on the necessary products and you can get down to business. By the way, heads of white vegetables are preferably used in mid-season and late varieties. Cabbage to the touch should be dense and large, at least 3 kg.
We will need:
- white cabbage - 1.8 kg.
- fresh carrots - 200-250 gr.
- table salt - 2 tablespoons (without a slide)
- black peppercorns - 8 pcs.
- bay leaf - 2-3 leaves optional
It is forbidden to use iodized salt for sourdough cabbage. In the store, we pay attention only to the cookery.
Cooking:
1. First of all, let's deal with the processing of vegetables. A plucked head of cabbage from the garden, we clean it from the top leaves. Then rinse under running water.
2. We clean the carrots from the skin. And rinse well. For the preparation of sauerkraut, I advise you to use a larger vegetable. To facilitate the process of rubbing on a grater.
3. Two important ingredients are prepared, it's time to start shredding. See here the slicing method can be completely different. Starting from manual shredding and ending with passing vegetables through a combine.
We choose the most popular method, and use a regular grater. For a beautiful shape of carrots and cabbage, it is preferable to use a Korean grater. I think you understand what I'm talking about.
4. Now mix cabbage with carrots in one bowl. It is advisable to choose a sufficiently voluminous bowl for mixing.
Season chopped vegetables with seasonings: salt, peppercorns and bay leaf. To get sourness, you can add a small amount of cranberries to the composition. I would even say that one handful will be enough. Mix everything thoroughly, lightly rubbing the products in your hands.
Initially, count on 1 kg. cabbage and carrots, you need to take 1 tablespoon of salt without a slide.
5. Now tightly put the prepared cabbage salad in a saucepan. A little physical strength is required here. To press the vegetable mass as tightly as possible.
Place a clean plate on top of the ingredients. And we put something heavy. It can be any bottle of water, but with a significant weight. To understand whether you did everything right, pay attention to the surface should stand out juice.
The amount of juice will increase every day. On the second day, bubbles should form.
During the fermentation, with a frequency of 1-2 times a day, it will be necessary to remove the press. Then take a large wooden rolling pin and pierce the entire vegetable mass in several places. Thus, we get rid of excess air, which is formed in the form of bubbles on the surface.
Cabbage should ferment at room temperature 18-23 degrees. It is in such conditions that the fermentation process takes place, which is so necessary.
Fermentation time may vary, on average it is three days. After this time, taste the cabbage billet. If the result pleased you, you can safely remove the cabbage in the refrigerator. I advise you to first decompose it into banks, also pressing it tightly to the bottom.
If the cabbage has not yet fermented, extend the holding time for another day.
And be sure to remember for yourself that by removing the workpiece in the refrigerator, you thereby stop the fermentation process.
The recipe we are talking about is very simple. I think you yourself noticed this, for what taste you get as a result. Bon appetit!
Cooking crispy cabbage in a 3-liter jar
To store sauerkraut in the house and cellar, most housewives use glass containers. And the most popular of them are three liter cans. The process of such fermentation is very fast in preparation. We will mix the vegetables in the basin, but we will put them in glassware.
Vitamin food cooked according to this recipe is crispy and juicy. Which is quite important for this type of workpiece.
We will need:
- cabbage peeled (without stalk) - 2 kg.
- carrots - 2-3 pcs.
- salt - 2 tablespoons
- granulated sugar - 0.5 cups
Cooking:
1. In this recipe, we will start with carrots. It is better to use larger varieties. We wash the vegetable under cold running water. We clean from the skin. I usually do it over the sink, so as not to spread the dirt.
Then we rub the peeled fruits on a Korean grater. Up and down movement to keep a nice cut.
2. We clean the cabbage from the top leaves. Cut into two equal parts and remove the stalk.
Slicing a white vegetable will be similar to carrots. But for such a process it is better to use a special knife in the form of a hatchet. Look below it is visible in the picture.
3. We combine chopped vegetables together in one basin. Season with salt and mix thoroughly. The mixing process should take you at least ten minutes. When stirring, you need to lightly press on the vegetables, but do not overdo it.
We stand the mixed vegetables on the table, literally 5-7 minutes will be enough. Already now at the bottom of the dishes you can see the released juice.
Arrange the aged cabbage in jars. By pressing it very tightly, you can use the pusher.
Carefully pierce the jar of cabbage with a small rolling pin. But it is necessary that it be long and be able to reach the very bottom. Thus, we will free our mass from excess air. Next, pour cold boiled water, it is necessary that it covers the entire white vegetable.
Cover with gauze folded in half and leave at room temperature for 3 days.
For flowing juice from the jar, be sure to place some kind of tray or deep dish under it.
To rid the cabbage of excess bitterness, it will be necessary to pierce the contents of the jar with a wooden stick at least 2 times a day.
On the 4th day, the resulting juice is poured into a cup. Add half a glass of granulated sugar to it, mix well. Then pour it back into the jar of cabbage. We close with a capron lid.
It is preferable to store such a miracle workpiece in a cool place.
You can use it for almost everything, from fresh salads to second hot dishes.
Amazing recipe for sauerkraut in brine
Sourdough methods can be completely different. We'll look at several options today. In one of them we will cook sauerkraut in brine. It will take a little more time to cook it. The most important thing is what you get as a result. I assure everyone will be happy.
Another plus of the brine is that the cabbage in it ferments much faster. This is me in comparison from my own juice.
We will need:
- cabbage - 2.5 kg.
- carrots - 3 pcs.
- garlic - 3-4 cloves
- granulated sugar - 1 cup
- salt - 2 tablespoons (without a slide)
- sunflower oil - 1 cup
- vinegar 9% - 1 cup
- water - 1 l.
- bay leaf - 2-3 pcs.
- black peppercorns - 6-8 pcs.
Cooking:
1. We clean the cabbage from the upper leaves and stalk. Then cut into strips or pass through a combine. We do the same with carrots.
After we mix two chopped vegetables. It is desirable to do this in bulk dishes or use a regular table. The main thing is to take care in advance that nothing interferes with you.
We also add peeled garlic cloves to this. In order not to waste time, you can simply skip it through the press. We carefully mix everything, but do not crumple, but directly lift and release it in the air. Do not forget to fill the vegetable mass with bay leaf and black pepper.
2. Let's prepare the brine. Pour the required amount of water into a small saucepan and put on fire. Pour salt and granulated sugar here. Boil the liquid mass until the bulk ingredients are completely dissolved.
Then add vegetable oil and bring everything to a boil.
3. Ready brine, add food vinegar and pour our chopped vegetables.
Top with a clean plate of a suitable diameter. Our task is to take one so that it fits snugly against the vegetable mass. And already on top of the glassware we put something heavy. In our case, this is a heavy water bottle.
We leave in this state for 5-6 hours. After this time, cabbage can be served without any dressing. Since the composition of the brine includes vegetable oil, which is initially considered a dressing.
Delicious cabbage for the winter without brine
Especially tasty food for the winter is prepared in its own juice. This option is no less tasty than the previous one. Here it's an amateur thing. I am more than sure that there is a person for each option. Someone prefers to ferment cabbage in brine, and some do not want to perform additional manipulations.
I bring to your attention a wonderful video, with step-by-step instructions for cooking. Where each step will be described in detail. And fermented cabbage according to this recipe turns out to be excellently tasty and crispy.
Mmm, it turned out quite appetizing, and most importantly delicious. And everything is so detailed. Many thanks to the author of the video, and we continue our selection of sauerkraut.
Kvasim cabbage with beets in Caucasian style
The recipe I am about to share with you is amazing. You probably know yourself that Caucasians are people who love something spicy. That is why hot pepper will be included in our workpiece. And for a more interesting taste, we will add beets. She will color our cabbage red and give it a wonderful aroma.
We will need:
Calculation for a can of 2 liters
- cabbage - 1-1.2 kg.
- fresh beets (peeled) -200 gr.
- garlic - 2 heads
- hot pepper - 1 pod
- water - 1 liter
- pickling salt - 2 tbsp
Cooking:
1. Divide the cleaned head of cabbage into two equal parts, remove the stalk from both sides. Then cut the cabbage into small cubes.
2. We clean the beets from the skin. We cut into plates, but not quite thick. On average, the thickness of one is 3-5 mm.
3. Wash the hot pepper and cut into small pieces.
4. Now we begin the process of putting all the products in a jar. To do this, take a glass container with a volume of 2 liters. On the bottom we lay the beets, garlic, sliced \u200b\u200band slices and hot peppers. Next add shredded cabbage. Thus, we fill the entire jar.
Let's prepare the brine. Pour the right amount of salt into cold boiled water. Thoroughly mix everything until the bulk ingredient is completely dissolved.
5. Pour a jar of vegetables with ready-made brine.
We put a heavy press on top, making it from improvised materials.
Under the glass container we put a pallet or deep dishes. So that in case of leakage of juice, it does not flow onto the table. We keep the cabbage in this state for 6 days.
At the end of time, we remove the press. Cover the jar with a lid and put it in the refrigerator.
Such sauerkraut with beets goes well with potatoes cooked in any form.
A proven recipe for sauerkraut in a barrel
Before you start fermenting in a barrel, you need to start preparing it. To do this, we wash the wooden barrel with water with the addition of baking soda. Then rinse and leave for a week without any action. It is possible that during washing there will be a leak in some places, do not worry, as a result of washing, the container will swell and there will be no gaps left.
We will need:
- cabbage - 10 kg.
- carrots - 1 kg.
- salt - 250 gr.
- sugar - 50 gr.
- black peppercorns - 15 gr.
- rye bread - 50 gr.
Cooking:
1. The first step is to prepare our vegetables. We clean the cabbage from the upper leaves and remove the stalk. Then we pass through the combine. You can use manual cutting, using a special knife.
2. We do the same with the carrot, passing it through a suitable nozzle. As a result, we should get a thin straw.
3. Now we mix the two prepared vegetables. We will do this in several stages. Since the number of sourdough products we have is quite large. Such a workpiece should be mixed as best as possible.
Let's start by taking a larger pelvis. Pour some cabbage and carrots into it. Season everything with salt, pepper and sugar, be sure to taste it. And we begin to mix everything thoroughly, be sure to rub the entire vegetable mass together.
Do the same with all chopped ingredients.
4. Now we take the prepared barrel. We put black rye bread on the bottom, it is desirable that it be stale. Lay the cabbage leaves on top and only then add the mixed vegetable mixture. We will also do this in small batches in several visits. They poured a part, rammed it well. So that juice forms on the surface. We do this with the rest of the products.
Then on top we cover the barrel with gauze folded in half and put it under oppression.
Let stand for two days at room temperature. The next day after fermentation, we remove the oppression from the cabbage and pierce it with something long. In this way, we drive out the excess carbon dioxide formed. Then we put it under pressure again and continue to withstand. It is necessary to do this procedure once a day.
Two days later, we take the cabbage outside at an average temperature of +8 degrees. Again we remove the oppression and pierce the mass in several places. We leave for aging for another 3 days, but already in a cool place.
The readiness of cabbage can be determined by taste and external data. There will be no more excess juice on its surface. We remove the pickled white vegetable in the cellar and store it there until spring.
It is this cabbage cooked with the addition of rye bread that turns out to be appetizing, crispy and very fragrant. Enjoy your meal!
These are such interesting and crispy recipes that we have analyzed today. Believe me everyone is good by themselves. All you have to do is choose and get down to business. I believe you will definitely succeed.
Save the article in your notes so you don't lose sight of it. And be sure to share with your family. Let them treat themselves to sauerkraut.
Until we meet again friends!
Sauerkraut - a quick recipe for a day:
To prepare sauerkraut in a day, you need to take the usual pickling varieties of cabbage, the same as for classic sauerkraut, i.e. tight, dense, late maturing varieties. Wash the cabbage forks, remove everything ugly and unnecessary from it, cut into sectors, and then chop them, putting the straws in a large saucepan.
For carrots, take a grater with large holes, grate it, after removing the top peel. Pour over the cabbage, as now you have to mix everything together.
Mix cabbage straws and carrots with each other. In the process, it is necessary to crush the vegetables with your hands so that the cabbage softens and is not too hard in the salad. Pour a few grains of cumin into the softened vegetables (if you like the combination of cumin and sauerkraut, otherwise you can omit the spice or replace it with sweet peas, laurel leaves, etc.).
When the cabbage is well kneaded, put it in a suitable container, for example, in a 3-liter glass jar. If you do not have a jar in the refrigerator, you can use a food container, since now their choice in retail outlets is very large. We want to focus on this process: in the process of laying cabbage with carrots, it is necessary to put it in a container very tightly, ram it with your hand or with a potato masher so that the cabbage lies compactly, and the cooked marinade is enough for it to fill with top.
After the cabbage is placed in a container, we prepare the marinade, which will provide the “quick fermentation” process and the whole taste result. For him, dissolve salt and sugar in a liter of boiled water, heat the water, dissolving the crystals of bulk products, and after cooling the sugar-salt solution, pour vinegar.
Pour the container with cabbage and carrots with the prepared liquid, make sure that there is no accumulation of air and bubbles in any place of the container or jar. You can take an ordinary spoon and make deep "punctures" to the bottom of the container, releasing excess bubbles up. We cover the container with cabbage and send it to the refrigerator for the indicated 24 hours.
A day later, you can already prepare a cabbage salad with a real sauerkraut taste - squeeze a little and remove the necessary portion of cabbage from the marinade, season with odorous oil, add salad or ordinary feather green onions to taste, sprinkle on top of the available greens.
Sauerkraut per day - crispy, appetizing, and most importantly - quick cooking, ready!
If you didn’t have time to ferment a barrel of cabbage for the winter, it doesn’t matter! We will tell you about different ways to quickly cook sauerkraut. The first recipe for instant sauerkraut -. Having prepared cabbage according to this recipe, which I received from my mother, you will be able to try very tasty crispy cabbage the very next day. The recipe is so successful that in our house they eat a whole saucepan in a couple of days. If you want instant sauerkraut to taste as close as possible to classic, which usually takes a lot of time, then try it, so you still have to wait. But not a month, but only two or three days.
Instant sauerkraut with vinegar
If there is a feast tomorrow, then instant sauerkraut with vinegar is just perfect as a snack. The marinade is very tasty and very simple. Cabbage turns out juicy, crispy, sweet.
Ingredients:
- head of cabbage about 2.5 kg,
- 2 large carrots
- 2 tbsp. small tablespoons of salt
- glass of water,
- half a glass of vegetable oil,
- half a glass of vinegar
- half a glass of sugar
- ten black peppercorns
- four leaves of lavrushka.
Cooking instant sauerkraut
Chop the cabbage, three carrots on a coarse grater, mix with salt and rub with your hands to separate the juice. For the marinade, combine all ingredients in a small saucepan and bring to a boil. Then pour cabbage with hot marinade. When it cools down, we tamp it down properly, put a saucer or a small plate on top, which is smaller in diameter than a saucepan or a bowl of cabbage, put a load on top - I usually put a half-liter jar of water. All. We clean in the refrigerator After a day you can eat. This Instant Sauerkraut Recipe is Amazingly Delicious! Crispy, sweet and sour, cheerful orange hue, with a delicate aroma of spices. You can eat it just like that, or you can make simple salads. At the same time, you don’t need to season the cabbage with anything - there is enough vegetable oil in it.
Instant sauerkraut recipe without vinegar
It will take 2-3 days to prepare quick sauerkraut using this method. To speed up the fermentation process, a very simple method is used ...
Ingredients:
- 1 medium head of cabbage (only mature cabbage can be used, young cabbage is not suitable)
- 3 carrots
- 800 ml of water
- 1 st. a spoonful of rock salt
- 1 st. l. Sahara.
How to quickly cook sauerkraut
Finely chop the cabbage. Carrots also need to be cut into strips, and not grated. Then just mix cabbage with carrots and put in a glass jar as tightly as possible. For the brine, boil water, stir salt and sugar in it until completely dissolved and pour the cabbage. To prevent the jar from bursting, pour boiling water slowly or onto a tablespoon. Remember the main point: the brine should completely cover the cabbage. If you have more cabbage, then make a second portion of the brine.
A jar of cabbage should be placed in a bowl or a deep plate so that the brine does not accidentally leak onto the table during the fermentation process. Leave cabbage at room temperature. The next day, it will already begin to ferment - gas bubbles will appear on the surface. This gas must be "squeezed out" - from time to time to crush the cabbage with a fork. Press hard enough and not lazily until the bubbles stop coming out. It is thanks to this “squeezing” that the fermentation process is accelerated. After about a couple of days, gas formation will stop. Then we put a jar of sauerkraut in the refrigerator, and the next day you can eat it. :)
Options for simple and healthy salads with instant sauerkraut
Such cabbage goes very well with white onions and finely chopped greens - it is not as sharp in taste as usual, and is quite affordable. I also like a simple salad, when a finely chopped apple is added to instant sauerkraut. Delicious! I tried this cabbage with onions and cranberries - I also liked it. Other unusual salads can be prepared from sauerkraut. But not only! .
What can be served with such sauerkraut
We often serve such cabbage as part of a complex side dish for grilled sausages, fried chicken. Sauerkraut goes very well with fish. It turns out such a somewhat unexpected taste. Will appeal to those who like to water the fish with lemon juice. And, of course, the most delicious is sauerkraut with mashed potatoes. And nothing more.
Hello dear readers and subscribers of the blog! What do you think is the last of the blanks I usually do? Of course, sauerkraut. Since the most delicious cabbage, as they say, should be cut from our gardens at the first frost, which means that it falls on such a time period as October, or November, depending on where you live.
Without this treasure, not a single, or rich cabbage soup, which my whole family simply adores, can be cooked. Therefore, today, I dedicate this note to salting sauerkraut for the winter.
Choose any recipe you like and make this dish, because compared to other types of preparations, it is the easiest and fastest to prepare. Minimum effort, maximum enjoyment. And then after all, you can not only make soup from it, but also use it in and in pies, I really like to make bigus or fry it with potatoes.
This is my favorite version of cabbage, as it was prepared according to the GOST technology of those times, namely 1956 back then in the USSR. Probably in every house there are such recipes, so I have such an old book that I cherish, this is how my mother and grandmother cook.
The most important thing is that this option does not require much time from you at all, and a lot of importantly diverse products. It perfectly combines only cabbage, carrots and salt. Without any seasonings and spices, as well as without the addition of vinegar.
We will need:
- cabbage - 3 kg
- carrots - 300 g
- salt - 75 g
Cooking method:
1. Chop the cabbage by hand, or on a special grater, depending on how much you are going to prepare.
2. Grate carrots on a coarse grater.
Important! According to GOST carrots, 10 percent of the total mass of cabbage is taken. Therefore, consider yourself for 1 kg of cabbage this is 100 g of carrots. Salt is taken 2 - 2.5 percent of the mass of cabbage, 25 g is required for 1 kg of cabbage.
Mix shredded cabbage with salt and knead it well with your hands.
4. After the cabbage has released the juice and began to shine, it's time to mix it with carrots.
5. Now transfer the entire vegetable mass to the pan. Take a lid with a diameter smaller than the pan itself. Place it in a plastic bag or sack and cover the cabbage with it.
6. Put oppression on top of a plate or lid. Usually a three-liter jar of water is used.
7. In this form, cabbage should stand for 3 days at room temperature.
Important! To make sauerkraut delicious, you need to release carbon dioxide with a wooden stick. That is, on the surface of the cabbage, make punctures several times during the day. And most importantly, if you do not know why your cabbage is bitter, so here is the solution for you, all because of this chemical process.
Therefore, it is very important that carbon dioxide escapes, and the finished dish does not taste bitter.
8. After three days, place the cabbage in a jar or jars. But, remember that you first need to stir the whole mass with your hands again so that carbon dioxide comes out to the end.
Using a special funnel, arrange in jars.
9. Juice, or you can say brine, marinade, which stood out, fill the jars.
10. Close with nylon lids and refrigerate. You need to store such cabbage in a cool place, a cellar or refrigerator is best, so that the fermentation process does not resume and the finished sauerkraut does not peroxide.
This is such a simple and cool cooking option! Bon appetit!
Video: Cooking crispy and juicy sauerkraut at home
I found a similar cooking option in this video so that you can once again see live how and what is being done. But, remember one more trick, if you take a lot of carrots, according to the wrong proportions, such as by eye, then the result may not upset you much. Since if you shift the carrots, then the cabbage will lose its crunchiness, it will not be so crunchy and will become soft.
Quick recipe for sauerkraut in a jar
So easy and one of the best options for pickling cabbage at home in a very quick and instant way. This is certainly not in 15 minutes, but on the third day you can already use it, can you imagine?! Add your favorite spices for variety and flavor enhancement.
The secret and super feature here is that the brine will be prepared separately, but do not be afraid, there is nothing difficult in this, everything is very simple and easy. Well, of course, as soon as the brine, the marinade gets into the cabbage, the very phenomenon called fermentation or pickling will begin, with this method I speed up this process and the dosage of salt will be slightly higher than always. That's the whole trick of science))).
We will need:
- cabbage - 2-3 kg per 1 three-liter jar
- carrots - 2 pcs.
- bay leaf - 2 pcs.
- salt - 4 tbsp
- dill seeds - optional
- pepper - to taste
Cooking method:
1. First of all, do the preparatory work of vegetables. Wash cabbage and carrots well.
Next, chop the cabbage or cut it with a knife, it usually looks something like a thin straw, although I have seen other options for salting with petals and pieces, but it seems to me that this is not appropriate if used for general consumption somewhere in dishes, although everything is possible. It depends on what purpose you are doing this workpiece.
2. Next, grind the carrots on a grater or using a special nozzle in a food processor.
3. Mix the cabbage with carrots, do not be afraid to wrinkle, the mass should turn out to be uniform so that the juice begins to appear.
It is in it that the cabbage will ferment. Add allspice, bay leaf and dill seeds. Cabbage should lie in the container tightly enough. In this case, a 5 liter container is used.
Important! Salt is taken only stone, coarse grinding, and not fine.
Stir the jar of water until the salt is completely dissolved. And then pour cabbage with this solution. Since all vegetables should be completely covered with brine, make another of the same jar of brine. Or you could immediately take a 2 liter jar and add 4 tablespoons of salt and water to it.
6. Well, now the water completely covered the cabbage. Take a lid or plate and make a load on it, put a jar of plain water. The next day, after she stays warm for a day, fermentation will begin.
And then you will need to use a spoon or stick to push the cabbage apart and release gas so that it does not taste bitter. You need to do this several times during the day. So all the days until the end of fermentation.
7. On the third day, it will completely turn sour, gases will no longer be released.
Important! I also forgot to say, put another one under any container, since in the process of fermentation it will additionally begin to release its brine, which means that the liquid will increase and it will run.
8. Here is another interesting original cooking option, try it, it's very tasty! Store in a cool place in the refrigerator so that it does not become sour and vigorous.
Delicious sauerkraut in 3 liter jars for the winter
Want to make tender, juicy and crispy cabbage? Then here is a step-by-step description with a photo, just to help you. The recipe is tried and true.
We will need:
- cabbage - 1 head 2 kg
- carrots - 2 pcs.
- salt - 2 tablespoons with a slide
- sugar - 1.5 tbsp
- water - 1.5 l
Cooking method:
1. First of all, cut the cabbage in half, remove the stalk. Cut very, very finely, at least try to cut it that way.
Important! If you take a young cabbage, then the harvest from this will only be juicier and more tender. Because old cabbage tends to be tough.
Next, take the carrots of the current crop, and not the old one, so that it is juicy. Carrots can be rubbed on an ordinary coarse grater, but in general it is better on a grater for Korean carrots to make it thin. Mix the vegetables with your hands, squeeze the cabbage so that it releases the juice.
2. After that, take a 3 liter jar. And in the morning, use improvised means, such as a rolling pin))). So that there is a maximum of cabbage with carrots in the jar and a minimum of air.
3. Make a marinade or brine. Pour 1.5 tablespoons of sugar and 2 tablespoons of salt into 1.5 liters of water. Stir with a spoon, or cover the jar of water with a lid and sausage, shaking until all dry ingredients are dissolved.
4. Pour cabbage with this mixture, also straight to the maximum, just like in the picture. Leave in a warm place, after one day bubbles will appear. This means that the fermentation process has begun.
5. Therefore, take and speed up this process yourself, pierce with a stick or other object, in the form of a knife, to release the gas. You will immediately see that the brine is sinking.
Do this procedure at least 3-4 times a day. As the bubbles appeared, so immediately pierce it))). After three days, close the lid and put in a cool place.
6. This is such a nice cabbage turned out, then you can fill it with vegetable oil and onions, and use dill as a decoration. Bon appetit!
Sauerkraut with apples
Well, this option, a hero, so to speak, immediately comes to mind our Rus' and the grandmother’s oven. Cabbage will be fermented in a Russian tub barrel, as in the good old Slavic times, and even with apples.
We will need:
- cabbage - almost 20 kg
- Antonovka or Bogatyr apples - 2 kg
- carrots - 1.5 kg
- salt - 70 g per 3 kg of cabbage
Cooking method:
1. Finely chop the cabbage, cut the carrots into strips or rub on a grater. Then mix everything in a deep container and add salt, knead well so that the juice stands out. Next, place in a barrel.
2. Next, cut the apples into thin slices. Stir gently so as not to damage the fruit.
Important! Before slicing apples, wash them well and remove the cores.
3. Then cover with a lid and put a stone or something like that.
4. Leave in a warm place, after a while you will see bubbles, this is how it should be.
Important! The main thing is not to miss this moment, because if you do not remove the bubbles in time, an unpleasant smell and aroma will appear, and, accordingly, taste.
5. To do this, remove the oppression and pierce the cabbage with a stick.
After three days, remove the sauerkraut in a cool place in the cellar or on the balcony. And after two weeks you can eat it! Yum yum, just delicious! The longer it sits, the better it will ferment.
Cabbage, sauerkraut
Impressed? When I first tried such a thing, I said “class!” This is a Serbian technology, it is light and time-saving, you don’t need to chop anything, but you will have to wait much longer than usual for readiness. Then cabbage rolls are prepared from such whole cabbage, in Serbia they are called sarma.
As they say, live a century, learn a century, and that's true))). Approximately 1.5 kg of salt is taken for 20 kg of cabbage. Carrots are not used in this form.
We will need:
- cabbage - 12 kg
- non-iodized salt - 800 g
Cooking method:
1. Wash the cabbage well, remove the bad contaminated leaves.
2. Cut out the stumps. Take a head of cabbage and cut off this place with a knife, as shown.
3. Hold the knife slightly obliquely so that it cuts out in a pyramid. You will not remove the entire stump, only the top.
4. Place the head of cabbage in a tank or large saucepan and fill the carved area with salt. Do this with all heads. And leave them like this until tomorrow, until the next day.
5. After this time, the salt will change a little, it will absorb the cabbage moisture.
6. Now cut the cabbage in half and place in a bowl or pan. For 10 kg of cabbage, 0.5 kg of salt is taken, of which 300 g will be used to fill the holes in the stalk and 200-250 g for brine, fill the container with water (5 l). Put oppression (5 kg) on top and let stand for a couple of days (2 days) in a warm place.
Interesting! You can put apples in there, a few pieces.
7. During this time, gurgling will begin in the pan, it will begin to ferment. Therefore, after two days, drain the brine into another container. This is done so that the brine is enriched with oxygen and fermentation is more active. Next, place the cabbage again in the same poured brine and put oppression. This procedure is done once a day. It will be completely ready in 2 weeks.
8. Store in the cellar and until spring it will need to be eaten.
Bonus: sauerkraut with beets
Ecologically clean and very tasty cabbage without vinegar with beets and carrots. Well, just lick your fingers, and look how it looks on a plate, it’s just fantastically pretty and awesome:
I can also advise those who have very little space in the cellar to store cabbage not in jars, but in bags, but air will need to be removed from them with a special device, that is, done under vacuum. That's all for me, I hope now you have learned how to properly make sauerkraut for the winter in different ways.
Happy and delicious discoveries! See you all! Bye bye!
