Culinary recipes and photo recipes. Instant Sauerkraut Recipe

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!

Pickled cabbage is one of the most popular preparations, the preparation of recipes for which we will deal with. Now is the time to marinate it.

Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage will turn out healthy, pleasantly crispy with a sweet and sour taste. Such pickled cabbage can either be prepared for the winter, or you can cook it quickly and eat the next day as a ready-made dish, crumbling the onion and pouring it with oil. This cabbage keeps well in the refrigerator. Recipes for cooking pickled cabbage can be changed several times over the winter, it goes away with a bang. Thus, you can find your favorite pickled cabbage recipe. I propose to get acquainted with another recipe for delicious homemade.

Instant Pickled Cabbage Recipe

Ingredients:

• cabbage - 2.5 kg
• garlic - 3-4 cloves
• carrots - 5 pcs

For marinade:

• water - 1 liter
• sugar - 1 cup
• vinegar - 0.5 cups (100 ml)
• vegetable oil - 0.5 cups (100 ml)
• salt - 2 tbsp

Cooking:

1. Wash all vegetables.
2. Shred the cabbage finely.
3. Wash the carrots, peel and grate on a coarse grater.
4. Gently mix the cabbage with carrots with your hands, do not press. Finely chop the garlic and add to the carrots and cabbage.
5. Put everything in a deep bowl

Preparing the marinade:

1. To prepare it, we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
2. Boil water in a saucepan, add all the necessary ingredients, mix.
3. Pour hot marinade over cabbage and cover.
4. After a day, cabbage can be tasted. We lay out the finished pickled cabbage in jars and put in the refrigerator.

Bon appetit!

Pickled cabbage with tasty pieces

Ingredients:

• white cabbage - 1 fork, 2 kg
• carrots - 2 pcs
• sweet pepper - 1 pc (optional)
• garlic - 3 cloves

For marinade:

• water - 1 liter
• vegetable oil - 1 cup (200 ml)
• table vinegar - 1 cup (200 ml)
• salt - 3 tablespoons with a slide
• sugar - 8 tbsp. spoons
• bay leaf 2 - 3 pcs

Cooking:

1. Wash all vegetables
2. Cut the cabbage into large pieces
3. Peel and grate the carrots on a coarse grater.
4. Sweet pepper cut into thin strips. (Pepper optional.)
5. Peel the garlic, chop and mix with carrots.
6. Place all vegetables in a bowl. We put the vegetables in layers, a layer of cabbage, then a layer of carrots with garlic.

Preparing the marinade:

1. To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
2. Pour the hot marinade over the cabbage and put oppression on top, it can be an upside down plate.

When the marinade cools down, our pickled cabbage can be eaten in 2-3 hours.

Bon appetit!

Pickled cabbage with cranberries - step by step recipe

Cooking such cabbage is very simple, it turns out very tasty and appetizing. Marinade gives it a crunch, and cranberries sourness and piquancy.

Ingredients:

• Cabbage - 2 kg
• Carrots - 1-3 pieces
• Cranberries - 40 gr (1 handful per 1 kg of cabbage)

For marinade:

• Water - 1 liter
• Salt - 1 tbsp. l
• Sugar - 1 tbsp. l
• bay leaf - 1-2 leaves
• allspice - 2-3 peas
• Vinegar - 0.5 cup
• Vegetable oil - 0.5 cup

Cooking:

Wash the cabbage, remove the upper leaves. Chop and put in a deep bowl. To keep the cabbage crispy, cut it not too finely.

Peel the carrots. Cut it with a knife into thin sticks (you can grate for Korean cabbage). Carrots add to taste 1-3 pieces.

Preparing the marinade:

Pour water into a saucepan, add salt, sugar and pour in vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar, if desired, and taste can be changed. We are waiting for the marinade to boil, and the sugar and salt will dissolve. Add vinegar, (bay leaf and allspice if desired) Remove from heat and let cool slightly.

Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.

Pour marinade over cabbage and put under pressure for two days. Pickled cabbage appetizer with cranberries is ready.

Bon appetit!

Pickled cabbage with beets per day

Such cabbage is prepared very quickly and simply in a day. It attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.

In winter, sauerkraut is rightfully considered the best snack. And how many recipes for its preparation exist, probably simply cannot be counted. I think that an attempt to collect them all in one place, or try to describe them, will end in failure.

Each housewife or owner has her own cherished recipe, according to which they ferment this beloved vegetable from year to year. And among them you can find both very simple options with a minimum of ingredients, like ours today, and more complex ones - with various spices and additives. After all, if you look, then what is not added to this appetizer as additional components. And what kind of pickling methods are not used.

Dill seed, cumin, coriander, various peppers, bay leaves, apples, beets are added ... Yes, you can’t list everything! They also prepare it in different ways: with vinegar, without it, with brine (hot, cold), they use natural fermentation processes. There are recipes where cabbage is pasteurized at the end of fermentation, and there are recipes where the fermentation process, on the contrary, is stopped at the right time.

I have already described some of these methods in one of my previous articles. In one of them, we considered . In another -, and in quick ways.

But the most popular remained and will remain for a long time. We also paid due attention to this option.

But I have another very easy and quick way to sauerkraut, which can also be attributed to this category. In it, fermentation processes occur in a natural way, and even without the presence of sugar, which, as you know, is simply necessary for this.

Here, everything you need is already in the cabbage itself - this is sugar that has accumulated in the leaves over a long period of growth, and lactic acid bacteria, which is also there. Sugar will start the fermentation processes, and the lactic acid resulting from this will be a preservative and a guarantor of storage. It will also help to ensure that our snack is crispy, and of course tasty and healthy.

After all, it’s probably not worth talking about the benefits of this product. Everyone already knows about it. In addition to the well-known vitamin C, which is contained in sauerkraut more than in any other preparations, there is a whole complex of vitamins here. You could write an entire article about it.

And in addition to vitamins, the snack also contains macro- and microelements, enzymes, phytoncides, and the most useful fiber.

Therefore, fermenting this vegetable crop is a must! Moreover, there are very fast ways to harvest it, requiring minimal labor and time costs. Today I decided to salt only one head of cabbage per 2.5 kg. I will store the snack in jars in the refrigerator, and they will not take up much space there.

It won't take me more than half an hour. And it will ferment for two or three days. Of course, it also eats up quickly, I think that it won’t last a week, but that’s good. Here you can ferment another head of cabbage. This is a good quick way to cook!

Delicious crispy instant sauerkraut without vinegar

This is the easiest, easiest and fastest recipe I've ever made. Starting with the simplest calculation of products, and ending with the fact that after two days a delicious pickled appetizer can be served on the table, this recipe is extremely attractive, and one of the most beloved and in demand.

It is especially convenient for those who have neither basements nor the ability to salt and store the workpiece in large quantities. Since we now sell fresh cabbage from the beginning of summer until the very spring, that is, until the new fresh harvest, it can be harvested in this form at least a little every week so as not to clutter up the useful area of ​​\u200b\u200bthe refrigerator.

It turns out it is very tasty and crispy, that is, exactly the kind for which it is appreciated and loved the most.

We will need:

• white cabbage - 2.5 kg
• carrots - 150 - 200 gr (less possible)
• salt - 2.5 tbsp. spoons without a slide

I have written such a calculation of the ingredients for the reason that I am going to use it today. In general, you can take any number of kilograms of vegetables.

That is, as you can see, for 1 kg of cabbage you need 1 tablespoon of salt without a slide. You can add as many carrots as you like. Like more, add 200 grams, like less - you can get by with 100 grams.

Cooking:

We will store the snack prepared according to this recipe in jars. Their size doesn't matter. In which banks it is convenient to decompose it, we use such. The only thing I want to note is that from this amount of ingredients, approximately 2 liters of the finished product will be obtained. Keep this in mind when preparing jars.

1. For this recipe, you need fresh juicy white cabbage. It will ferment by natural fermentation, without adding sugar and brine to it, that is, only in the juice that it will allocate itself. Therefore, the presence of the resulting juice is a prerequisite for the processes that will occur during fermentation.

How to choose cabbage, and which varieties are best to buy, we have already examined in detail in one of the previous articles on this topic, namely, when they fermented.

I just want to remind you that the choice of cabbage is almost the most basic in the entire cooking process, so study this issue if you want to get a product of such quality that you will not be disappointed.

2. Free the vegetable from the upper rough and contaminated leaves. Usually in the fall, heads of cabbage are sold with intact integumentary leaves, and therefore it is enough just to remove them. But if you bought a product not during the period of its collection, but which was already in storage, then the upper leaves may turn out to be rotten. We naturally remove them, cut off all unnecessary, and be sure to rinse the head of cabbage under running water, holding it by the stalk. We do this so that water does not get between the leaves.

Then we give it the opportunity to drain, and wipe the head of cabbage with paper towels or a napkin.

3. The next important step is to cut the vegetable into thin strips. I remember that at first, when I was still very young, this was a difficult task for me. It is not always easy to achieve that the straw is not large, the same in thickness. You need to be patient and not rush.

First, cut the head of cabbage and two to four parts, depending on its size. Then cut out the stump, although this is not necessary. You can leave it, and holding it with one hand (for convenience), cut it with the other so that the leaves do not fall apart. Start chopping the vegetable from the end where the leaves are the thinnest. And then stick to the given size.

Especially I have always been pissed off by the rough thick veins that are on the upper leaves. It seems that you are trying to cut thinner, but when you get on a vein, it turns out to be thin on one side, but thick on the other. Therefore, they can either be cut in advance, or re-cut again, or simply eat a thickened piece. If the cabbage is juicy, then the streaks are juicy, and eating them is a pleasure.

And now many also have various shredders. Therefore, if you have one, then you will chop the vegetable without any effort and time. I have the simplest shredder, but I don't really like it. Every time I start with it, and then I put it aside, and pick up the usual knife.

Yes, another important point. The weight of the cabbage is given in its pure form, that is, without the stalk and cut outer leaves. That is, let me remind you once again, for 1 kilogram of cabbage you need one tablespoon of salt.

4. Carrots are also best purchased juicy. In appearance, such a carrot has an elongated shape, not very thick, and its nose is blunt. My mother always calls this variety "Punisher", no matter how it is called correctly. I am not very strong in carrot varieties, but when my mother voices this name, we both perfectly understand what is at stake.

Juicy carrots will add their portion of juice, and therefore their percentage of juiciness will also be very important.

Peel and grate the sunny orange vegetable. You can use a regular grater, which is in every home. Or you can use a grater for Korean carrots with its medium-sized nozzle. What am I doing. In my opinion, in this form, the finished snack will look more attractive.

5. If there is a large basin, then you can put chopped cabbage in it, so that it is convenient to mix all the contents in it at once. If there is no such basin, then you can use smaller dishes for this, and mix everything there in parts.

That is, simply put, we need to mix all the chopped and grated components with salt. If the cabbage we used was quite juicy, then it is not necessary to crush it. If the fork is not at all juicy, then before pouring it with carrots, you can crumple it a little. Otherwise, such a cabbage will not let the juice out at all, and the fermentation process will not even be able to begin.

You can crush it with the addition of salt, but as I already said, add carrots only after that. Then mix all the contents.

My cabbage turned out to be small, but strong and juicy. My mother brought it to me from the dacha, and she always grows special varieties for pickling. Therefore, she did not crush it. And just poured carrots and salt and mixed everything.

Already during this action, the vegetables are slightly moistened. This is a good signal, so they will stand and give a lot of juice. And we will help them with this.

6. Transfer the chopped and mixed vegetables to a saucepan of the appropriate volume. I will use a 5 gallon pot. Of course, I won’t be able to complete it, but on the other hand, when fermenting and fermenting, the juice will not run away anywhere.

7. Firmly pack the contents using both jaws. Then cover with gauze.

8. Place a large flat plate on top of it. And put pressure on her. It can be a pot filled with water, a three-liter jar, also with water, or you can put a jar of cucumbers. I have not yet had time to clean up in the basement, which I mothballed not so long ago, so they will be my oppression.

9. Leave at room temperature in order to start the fermentation processes. The warmer it is in your kitchen, the sooner the cabbage will begin to ferment.

10. I fermented cabbage in the evening, and after 4 hours juice began to form. It can be clearly seen by slightly pressing on the oppression.

In the morning, removing oppression, a plate and gauze, you can simply pierce the cabbage with a wooden stick, or lightly stir it with a wooden spatula or an ordinary fork.

Apparently the kitchen is not warm enough, so no gas bubbles have appeared yet. Although the juice is quite enough, and I think that by the evening the bubbles will appear.

Stirring, or piercing the contents, is necessary just for the reason that these bubbles are released outward. If this is not done, then accumulating inside, they will make our snack slightly bitter. After all, the cabbage itself is slightly bitter, and the gas generated during the fermentation process will make it even more unattractive in this regard. And so all the bitterness will come out, and you will want to eat cabbage simply without stopping.

11. Then again crush the appetizer with fists, cover with gauze and put oppression on top.

12. In the evening of the next day, pierce the cabbage again or stir it up a little. Rinse gauze in cold boiled water and cover again and set oppression.

13. The next day, repeat the procedure also twice, in the morning and in the evening.

At the same time, if the room is warm, then the cabbage already turns out appetizing and tasty, with the same pleasant smell. And it can be sorted into jars, closed with nylon lids and put in the refrigerator for storage.

Do not pour out the juice, be sure to pour it into jars, and it is desirable that it covers the contents. So cabbage will be better and longer stored.

14. If by the end of the second day you try the preparation, and it seems to you that it has not yet gained the desired taste, then leave it for another 12 or 24 hours. At the same time, repeat the already known procedures with piercing the vegetable mass, rinsing the gauze and installing oppression.

Basically, this is the whole recipe. As you can see, everything is simple to such an extent that it couldn't be easier. And it's also fast enough. You can certainly cook cabbage and faster. For example, adding vinegar will speed up the process. But in this embodiment, the product will turn out to be pickled rather than fermented. And today we have another task, namely, getting delicious and crispy instant sauerkraut. Which we did great.

And the Russian proverb “A good snack is sauerkraut!” goes very well with this recipe.

I hope that this simple and quick classic recipe will appeal to you, as it once did to our whole family. According to this recipe, my grandmother also fermented cabbage, to this day my mother ferments. And now, for 35 years, I have been brewing it.

The same recipe can also be used for fermenting vegetables in large volumes - in tubs and large pots. At the same time, they do not need to be transferred to banks. So we leave it in the pan, covering it with gauze and setting oppression. The only thing is that after two to three days the container with the contents should be taken out to the cold. Store there.

Even if the snack is covered with ice, this usually happens when you store it on the balcony, you can prick it with a knife, bring it to a warm room, let it thaw and eat it the way you want.

And we used to keep it in a woodshed, and dad chopped off pieces of cabbage with an ax. When he brought it into the house, we could not wait until it thawed. They took frozen pieces and ate just like that, giving her the opportunity to melt in her mouth.

You can use such an appetizer as you like: just season with onions and butter, cook vinaigrette, cook cabbage soup and borscht, cook vegetable stew, bigus. Use as a filling for pies and pies. That is, what can only be cooked with cabbage.

Well, the recipe is good, so I don’t even want to stop. The words are flowing. But still, it's time...

I wish you good and tasty preparations.

And Bon Appetit!

Delicious instant sauerkraut crispy and juicy everyone loves it, big and small. Although you can buy pickles in the store, homemade pickles are always tastier and more appetizing. Today we present some of the best recipes for delicious instant sauerkraut with vinegar, beetroot and brine.

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

delicious recipe homemade sauerkraut

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

Ingredients:

• head of white cabbage;
• 2 pcs. ripe sweet carrots;
• 2-3 cloves of garlic;
• 100 ml apple cider vinegar;
• 1 st. l. coarse salt;
• 1 st. l. sugar, preferably brown;
• 110 ml 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 water to a boil, add spices, vegetable oil and vinegar. Heat until salt and sugar dissolve.
4. It is better to sour in glass bank. Mix all the ingredients, put in a container and pour the brine. Put a plate on top, and a load on it.

Cabbage is cooked for a couple of hours, after which it must be removed in 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 salt - 2-3 tbsp. spoons;
• sugar - 100 g;
• spices.

step by step process

1. Cut the cabbage in a convenient way. Cut or grate carrots.
2. Mix the vegetables and rub with salt to release the juice.
3. Tamp into a jar, adding spices.

Watch the video! Sauerkraut in its juice

Quick Recipe with beets

This recipe is one of the first. The beets here will be for decoration, so that the cabbage acquires a rich pink color. This appetizer will decorate any table. You can use it immediately, or you can preserve it for the winter if you sterilize it in jars.

The whole process will take 24 hours.

For cooking you need:

• 700 g cabbage;
• 1 juicy beet;
• 2 pcs. red and yellow bell peppers;
• clove of garlic;
• 5 sprigs of dill and basil;
• 4 tbsp. l. vinegar 9%;
• 2 tbsp. l. savoy salt (you can use regular coarse salt);
• 1 st. l. Sahara;
• 6 pcs. allspice;
• water.

Step by step cooking

1. Prepare white cabbage, juicy beets and two fleshy peppers, preferably different colors, so that the appetizer is bright. Definitely garlic.
2. Wash the cabbage, cut off the upper defective leaves, cut out the stalk. It's easier to cut larger. You can split the head of cabbage in half, then cut into 2-3 cm slices, like a watermelon. These skewers are cut into large cubes. The cabbage itself will fall into pieces.
3. Put in a bowl and salt, leave for 5 minutes.
4. Peel the bell pepper, cut as you like. Pour over cabbage.
5. Peel the beets, wash and cut into strips or grate on a coarse grater.
6. Rinse and finely chop the herbs.
7. We mix all the ingredients, put them in a clean, dry jar, finely chop the garlic into the same plates.
8. Pour 1.5 liters of water into a saucepan or stewpan, add Savoy salt. It will suit better, because it is sea and spices are added to it. You can also use the regular one. Add sugar, allspice to the water. Boil the marinade and boil for a couple of minutes so that the salt dissolves.
9. Pour vinegar and hot marinade into the jar, cover and leave for a day on the table, not in the refrigerator.
10. After 24 hours, you can eat cabbage.

Watch the video! Georgian-style sauerkraut with beets

cabbage per day

For a good feast, sauerkraut is the perfect solution. It cooks quickly and tastes great.

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 to prepare

1. Preparing vegetables. Cabbage is chopped into strips, carrots are cut into strips or rubbed on a grater for Korean carrots.
2. Vegetables are rubbed with sugar and salt to release the juice. If the vegetables are not juicy enough, add water.
3. We prepare a marinade from oil, vinegar and cumin.
4. Put black pepper and bay leaf in the bottom of the container. Vegetables are laid out on top and poured with marinade.
5. The jar of cabbage is removed in the refrigerator, it will be crispy and fragrant by the evening.

Watch the video! Sauerkraut per day

Very fast cabbage in 2-3 hours

In order for the cabbage to ferment quickly, it is poured with hot marinade. Seasonings and spices are added to it for the juiciness of the dish.

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 greens.

Cooking

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 chosen container at the bottom, you can take only the stems. Mix cabbage and carrots, put on top, tamp.
4. Pour in hot marinade, wait until it cools. Cover with a lid and put in the refrigerator.

Serve with thinly sliced ​​pickled onions.

Watch the video! Pickled cabbage. 3 hours and 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 crushed. Fill with brine.
3. Top with a plate and put the load. Leave for a few hours, then put in the refrigerator.

Everyone will love this quick recipe.

Watch the video! Crispy sauerkraut in brine

In contact with

This is how it often happens that tomorrow the mother-in-law comes to visit, she will definitely want to bake her signature pies, but there will be no filling. Because the cabbage, which she fermented a month ago, ended, and there was no time to cook a new one, of course. The situation, frankly, is a stalemate, because you can only buy on the market, but you won’t deceive your mother-in-law. And just for this occasion, I have a great way to cook this vegetable. Sauerkraut per day, the recipe with a photo of which is in front of you, turns out to be crispy, juicy.
The whole secret is that we will fill it with hot marinade, and during the day sauerkraut can be served at the table. We will prepare the classic marinade according to the basic recipe. It includes only water, granulated sugar, table salt and table vinegar. But if you want to diversify the taste of the dish, you can add your favorite spices to the marinade, such as coriander, rosemary, basil, cloves, a mixture of peppers. This will not only decorate the taste of your cabbage, but also make it healthier, because many spices, due to their burning taste, are medicinal.
For fermentation, we need white cabbage of late varieties. As a rule, the leaves of such cabbage have a bright white color and a denser structure, which gives the finished dish a special taste and crunch. It is best to put the cabbage in a glass container, while trying to tamp as tightly as possible.
To give a certain mild taste and bright orange color to the appetizer, we also chop the carrot root. Try to choose small, bright fruits, they tend to be juicier and have a rich taste. You can soak the peeled carrots for half an hour in cold water before chopping, then it will definitely be juicier and sweeter.

How to ferment cabbage in a day

Ingredients:
- white cabbage - 2 kg,
- carrot root - 800 g,
- water - 1 l,
- table salt - 2 tbsp,
- granulated sugar - 1 tbsp,
- table vinegar 9% - 8 tablespoons,
- bay leaf, spices.




We wash the cabbage and remove the top leaves. We cut the forks in half, and then thinly chop it with straws.




We clean the carrot root from the peel and grind it on a grater.








We put the vegetables in a glass jar, while crushing with our hands and tamping.
Top with hot marinade.
To prepare the marinade, boil water and pour salt and granulated sugar into it, and then pour in table vinegar. Turn off the marinade and let it cool slightly before pouring into a jar.
Let the air out with a spoon.




Close the jar of sauerkraut with a lid and leave for a day.




Bon appetit!




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