Crispy and juicy sauerkraut is popular with people of all ages. I do not recognize store-bought pickles and have my favorite ways of preparing them. Today I want to offer you a recipe for delicious crispy and juicy instant sauerkraut, and not even one, but several of the most successful ones.
Each housewife will be able to choose for herself a successful cooking method from those that I will offer you today. Over the years, I have gathered a proven collection of recipes, I am sure of them - the cabbage turns out to be very tasty, and, of course, such blanks take a minimum of time to cook.
Recipe for quick cabbage with beets
First, I propose to cook delicious cabbage with beets. Red beet is not the main ingredient, it will only color our cabbage in a stunning pink color. Such an appetizer will decorate any feast. You can use it immediately, or you can sterilize it in jars and preserve it for the winter.
To prepare sauerkraut with instant beets, we need 1 day.
Ingredients:
- Cabbage - 700 grams
- Juicy beets - 1 piece
- Bell pepper red and yellow - 2 pieces
- Garlic - 1 large clove
- Dill, fresh basil - 5 branches each
- Vinegar 9% - 4 tablespoons
- Savoy salt - 2 tablespoons
- Sugar - 1 tablespoon
- Allspice - 6 pieces
- Water.
Cooking steps:
We buy ordinary, cheap white cabbage in a supermarket or market. We will need two more meaty peppers, preferably in different colors, so that our appetizer is bright and beautiful. We definitely need garlic and actually young, juicy beets.
We wash the cabbage with water, you can cut off the top sheets if they are crushed or with dots. Cut out the stem. We need to chop the cabbage coarsely, so that we can mess around less and eat more conveniently. We cut half of the pumpkin like a watermelon, into slices, 2-3 centimeters wide, and then each cut into large cubes.
The cabbage will fall apart on its own. Pour chopped cabbage into a large bowl, she needs to breathe, let her just stand on the table for 5 minutes.
Wash and peel the bell pepper, cut into thin strips, you can also large, as you like. Sprinkle pepper over cabbage.
Peel the beets, wash and cut into strips, you can rub it on a coarse grater. Wash fresh basil and dill, finely chop.
Pour the beets and greens into a bowl with cabbage. Mix everything well with a spoon. Marinated cabbage will be in a three-liter jar. Wash and dry it beforehand. Pour all the vegetables into a jar. We cut the garlic simply into slices and also into a jar.
Pour about 1.5 liters of water into a saucepan, pour out Savoy salt, this special salt is immediately added with spices and it is sea. If you do not find such salt, add the usual one. Then pour sugar and sweet peas. We put the saucepan on the stove and boil the marinade for a couple of minutes so that the salt melts.
Pour vinegar into a jar and like a hot marinade.
We close the bank. We put it anywhere in the kitchen, not in the refrigerator. After 24 hours, cabbage can be served on the table.
Quick recipe for delicious homemade sauerkraut
The advantage of this recipe will undoubtedly be the quick preparation of crispy cabbage, and, of course, ease of preparation. Well, the products are available in almost every housewife.
Cooking:
- White cabbage -1 forks;
- Ripe and sweet carrots - 2 pcs.;
- Fresh garlic - 2-3 cloves (optional)
- 100 ml. apple cider vinegar;
- 1 st. a spoonful of coarse salt;
- 1 st. a spoonful of sugar (brown);
- Sunflower, unrefined oil with a smell - 110 ml;
- Clean drinking water - 550 ml.
Cooking:
- The recipe is simple to prepare - grate the carrots, and it is best to use a special one for carrots in Korean. Thin slices of the vegetable will give more juice, and will look attractive when served.
- Chop the head of cabbage into thin long slices.
- Prepare the brine - to do this, bring water to a boil, pour vinegar and vegetable oil into it, add spices. Stir and heat until the grains of salt and sugar dissolve.
- Prepare a pickling container - ideally a glass jar, add mixed vegetables to it and pour hot brine over it. Put a small load on top, covering the cabbage with a plate.
The dish will be ready in a few hours, but after it is completely fermented, it should be put in the refrigerator.
Quick cabbage "Khrustovka" in Chernihiv
Fast naturally fermented cabbage - it turns out juicy, crispy and very tasty, and besides, it does not contain harmful vinegar in the composition.
- Cabbage - a head of about 2 kilograms;
- Carrot - 2 pcs.;
- Seasonings and your favorite spices;
- Pure water;
- 50 gr. coarse salt;
- 65 gr. granulated sugar.
Cooking:
- The recipe is for a 3 liter jar. Shred the cabbage at your discretion, with thin “threads” or larger pieces, and grate the carrots.
- Mix the vegetables together, and pack tightly into a glass jar.
- Shitty secret: in order not to spoil the recipe for instant homemade sauerkraut, very tasty cabbage, you need to properly prepare the filling - mix all the ingredients remaining for the brine (strictly according to the recipe), and pour it into a jar.
- Do not close the jar with a lid, it is better to wrap the neck with a small piece of gauze. Leave the container for 2-3 days at room temperature, and then you can close the lid (plastic) and put it away for storage in a cool place.
Crispy and juicy cabbage is ready to eat.
Instant sauerkraut in a jar per day without vinegar
How to cook sauerkraut in literally one day, for example, for a picnic or a holiday - is it possible? And it will not be inferior in taste to another recipe. This recipe is also fast-cooking, sauerkraut ferments in a jar a day without vinegar.
We will need:
- 2.5 kg of white cabbage;
- 3 medium carrots;
- Coarse table salt - 2-3 tbsp. spoons;
- aromatic spices;
- Sugar sand - 100 gr.
Cooking:
Cut the cabbage in any convenient way, and chop or rub the carrot. Mix the vegetables together with coarse table salt and grind thoroughly so that they release the juice so that the daily cabbage is crispy.
Press the vegetables into a jar, adding spices while stirring.
cabbage in 1 day
You are planning a feast or a party with friends, and you do not know how to diversify the table? Sauerkraut in a jar per day - what could be easier and tastier?
For cooking you will need the following ingredients:
- A small head of cabbage;
- 2 carrots;
- 55 gr. salt;
- A pinch of cumin;
- Spices;
- 45 ml of any fruit vinegar;
- 65 ml of unrefined oil with the smell of seeds;
- 60 g sugar.
How to cook sauerkraut quickly in 1 day in a jar according to a classic recipe:
Let's prepare the vegetables - grate or cut the carrots, and chop the cabbage into thin strips. Grind the vegetables with the addition of salt and granulated sugar to make the juice appear.
If the vegetables are juicy and fresh, then their juice will be enough, but if necessary, you can always add clean water.
We prepare the marinade from the remaining products - or rather, we mix the oil with vinegar and cumin.
We put black pepper and bay leaf on the bottom of the container - vegetables on top of them, and pour the marinade over them. Put in the refrigerator so that the cabbage is infused, and by the evening it will be completely ready - crispy and fragrant.
Quick sauerkraut in 2-3 hours
Quickly ferment the cabbage to serve it to the table, perhaps using a hot marinade for this, with the addition of fragrant spices and seasonings, so that the sauerkraut with brine is juicy.
For cooking you will need the following ingredients:
- Cabbage - 1 medium head;
- Carrot - 1 pc.;
- Apple cider vinegar - 150 ml;
- Vegetable oil - 100 ml;
- Pure water - 250 ml;
- Liquid honey - 2 tbsp. spoons;
- Coarse salt - 2 tbsp. spoons;
- Favorite spices - at your discretion;
- A bunch of fresh herbs.
Cooking:
How to quickly cook sauerkraut at home? The recipe is very simple - chop the cabbage forks as thinly as possible (but not smaller). Grate carrots on a fine grater.
Boil water with salt, honey, oil and vinegar and add spices to the brine.
Put fresh greens on the bottom of the container (only stalks can be used), mix cabbage with carrots and tamp into the container.
Pour hot marinade on top, let it cool, close the lid and put it in the refrigerator, the workpiece is almost ready. Serve with thin pickled onion rings.
cabbage in brine
Cooking:
- Cabbage - 1 fork;
- Carrots - 1 pc.;
- Salt - 2 tbsp. spoons;
- Brown sugar - 2 tbsp. spoons;
- Vinegar - 125 ml;
- Water - 300 ml;
- Spices - to taste.
Cooking:
So, a quick recipe in brine. To do this, mix spices and vinegar in water, bring to a boil and cool.
Cut the cabbage and carrots, but do not crush, transfer to a bowl and pour over the marinade.
Lay a plate on top and place a small weight on top. Let the cabbage stand at room temperature for a while, and put it in the refrigerator for storage. This quick recipe is sure to please.
Sauerkraut "Spring"
In the summer, you want to treat yourself to winter dishes that family and friends have already missed. One option may be a snack of young sauerkraut.
For cooking you will need the following ingredients:
- Head of young cabbage;
- Fresh carrots - 2 pcs.;
- Coarse salt - 1 tbsp. spoon;
- Water - 400 ml;
- Wine vinegar - 125 ml;
- Brown sugar - 2 tbsp. spoons;
- Favorite spices.
Cooking:
Remove the upper leaves from the head of cabbage, and cut the cabbage into pieces into 6-8 pieces. Cut carrots into rings.
Place the vegetables in layers in a jar, being careful not to pack them too hard. Such blanks are best done in small containers.
Prepare a marinade with vinegar and spices, cool and pour into a container. After 3-4 hours, remove for storage in the refrigerator. You can add beetroot slices for color, and apple slices and garlic to emphasize the taste.
This is the easiest and easiest recipe for delicious, crispy and juicy instant sauerkraut.
Instant sauerkraut? "Hm…." - everyone who is at least one way or another familiar with the basics of cooking will tell you thoughtfully, and he will be a hundred thousand times right. Fermentation (fermentation) is a rather lengthy process in itself, in natural conditions the formation of lactic acid (due to which, in fact, the whole sacrament is performed) and further fermentation of the product lasts far from one day (in some cases - up to several months!) .
However, there is a way to "outwit" the cabbage: if in the process of its preparation add regular table vinegar, you get something between sauerkraut and pickled.
Strictly speaking, this, of course, is not at all a classic recipe that our ancestors used for many centuries, however, if for some reason you can’t ferment cabbage in the standard way, or if you want it now, and not wait a week, another, then sometimes you can allow such culinary hooliganism - instant sauerkraut.
Of course, such a salad tastes a little different from the “canonical” sample, but if you like experiments and are open to everything new, then you should at least try it - who knows, maybe you will like instant sauerkraut even more?
Cooking time: 20 minutes + 1-2 days / Yield: 3 x 0.5 l cans of salad
Ingredients
- 1 kg of cabbage;
- 1 medium sized carrot;
- 1 bell pepper;
- 3-5 garlic cloves;
- 5-7 peas of fragrant black pepper;
- 1/3 cup vegetable oil;
- 3 art. l. vinegar 9%;
- 2 tbsp. l. Sahara;
- 2-3 bay leaves;
- 1 st. l. salt;
- 300 ml of water.
Cooking
First, cabbage. If you are a happy lazy person, it is better to resort to the help of a food processor - it will cut your vegetables in such a way that it will be no worse than handmade. If you are an unfortunate perfectionist, pick up a knife with a thin nail file and - go ahead, for orders!
Do not cut the stalk - leave it to the rabbits or share with the chickens. No rabbits or chickens? Ruthlessly send it to the trash can - in a salad this “happiness” will be clearly felt in rough pieces: having won an additional 100 g of a vegetable, spoil your mood with a bowl of ready-made salad.
As a result, you should get a bowl of even, pretty stripes of about the same size. It is clear that perfection cannot be achieved here, just try to ensure that the cabbage is chopped approximately the same.
Carrots can be cut by hand into thin sticks, or you can grate. It's purely a matter of your preference.
Garlic - plates. No options.
Bulgarian pepper - stripes.
At this stage, the main part of the work is completed. There are little things left.
Pour vegetable oil into vegetables. Mix everything that is already in the bowl.
In a small bowl, mix salt, sugar, water, add allspice, bay leaf. Bring to a boil, turn off the gas, pour in the vinegar.
And immediately pour the resulting marinade cabbage.
Cover with a plate on top, put a load (a liter jar of water is quite an option).
At first it will seem that there is not enough liquid ...
… but after 10 minutes you will see that everything is fine.
We transfer the bowl to a cold place, leave for two days. If you really, really can’t wait, you can try in a day.
We transfer ready-made sauerkraut of instant preparation into clean jars and store in the refrigerator.
- cranberries or lingonberries;
- a little grated celery root or parsnip;
- finely chopped onion;
- beets, cut into cubes;
- sour apple cubes;
- fresh cucumber;
- chilli;
- pickled mushrooms or fresh champignons;
- horseradish;
- green tomatoes;
- boiled beans;
- grape;
- prunes and raisins;
- honey;
- ginger;
- pumpkin.
P. P. S. Is it possible to ferment cabbage even faster? It is believed that if you use 8-10 tablespoons of vinegar per 1 kg of vegetable, then you can help yourself in a few hours. But here the main thing is not to overdo it, because the cabbage should not only be sauerkraut, but also tasty! All other recipes for quick sauerkraut are not as fast as promised. Their preparation time starts from 3 days.
Sauerkraut is an appetizer that is not ashamed to put even on a festive table. However, not everyone has the patience to wait several weeks, or even months, until it is cooked. The way out is to use quick recipes.
Quick Sauerkraut - General Cooking Principles
Naturally, accelerated manufacturing methods do not achieve real fermentation, for the development of suitable microorganisms need significantly more quantity time. However, with the use of vinegar and the right combination of spices, very similar flavors can be achieved. They usually pickle and pickle white cabbage. It is important to choose autumn varieties suitable for this. Summer and early ripe vegetables soften rapidly, winter cabbage remains hard for a long time, because they do not rise. When fermenting with a fork, it is necessary to remove the upper leaves, cut or grate into strips, bypassing the stalk. It is better to remove parts of leaves with large veins close to it.
What is added to cabbage:
Carrot;
Bulgarian pepper;
Salt is constantly added. Very often in recipes there is sweet sand. Eat great amount options with the addition of vinegar, which gives a suitable acid. Occasionally Lemon juice is poured instead, but not all recipes can replace it. Various spices can be added for smell, but usually these are cumin or dill seeds, occasionally pepper. Because cabbage according to these recipes is frisky, it will not be stored for a long time. After souring to a suitable taste, the snack must be put in the refrigerator.
Quick Sauerkraut in 2 Hours: Recipe
Spicy sauerkraut recipe. The appetizer will be ready in a couple of hours. If she stands overnight, it will turn out even tastier.
Products:
0.5 head of cabbage;
half a liter of water
100 ml of vinegar;
90 ml of oil;
clove of garlic (optional)
laurel, peppercorns;
40 grams of sugar;
1.5 tablespoons of salt.
How to cook sauerkraut in 2 hours
1. Grate a carrot. The appetizer will look more attractive if you use a straw grater. Place in a bowl.
2. Chop the cabbage in the usual way. You can use a knife or take a special grater. Pour over carrots, mash slightly to remove excess size.
3. Add a clove of garlic, cut into two parts. It will give a slight smell, no need to grind.
4. Put a bay leaf, add a few peppercorns.
5. Measure out half a liter of water, add salt and sugar to them, add vinegar and boil. At the very end, add vegetable oil. Marinade must be stirred , due to part of the grains settles to the bottom and sticks.
6. Pour cabbage with boiling liquid. Cover with a good lid and shake a couple of timesso that the marinade seeps to the very bottom.
7. Leave the snack on the table for a couple of hours, in other words, wait until it cools completely. It's better to shake occasionally , due to oil rises.
Quick Sauerkraut: A Vinegar-Free Recipe
Recipe for frisky sauerkraut, which will be ready in 4-5 days. Compared to traditional salting, it comes out much faster.
Products:
2 heads of cabbage;
4 carrots;
4 tablespoons of salt;
2 spoons of sugar;
2 liters of water.
Manufacturing method:
1. Peel carrots, grate into strips, pour into a large basin.
2. We take two forks of medium-sized cabbage, peel off the top leaves and rub on a shredder. Or use a special knife. We pour over carrots.
3. Immerse your hands in the vegetables, grind the cabbage with carrots until they are wet. In autumn, vegetables are juicy, they do not need to be crushed for a long time. If fermentation is carried out in the winter, then you will have to mash a little longer.
4. Transfer the cabbage to jars or other comfortable dishes. However, it is not necessary to fill up to the very heights and very tightly.
5. Boil water, add salt, immediately add sweet sand according to the recipe. Stir.
6. Pour boiled water over cooked vegetables, leave at room temperature for four days. Every day, pierce the cabbage with a stick so that the resulting gases come out. This is very important, otherwise the snack will taste bad.
7. Taste after 3-4 days. If he suits, then put the cabbage in jars, put in the refrigerator. If the taste is still not sour enough, then leave warm for another day.
Quick sauerkraut: a recipe in a day
Another quick recipe for quick sauerkraut. It will be ready in a day.
Products:
1.8 kg of cabbage;
300 grams of carrots;
a spoonful of sugar;
two tablespoons of salt;
8 tablespoons of vinegar;
1 tsp cumin.
Manufacturing method:
1. Boil a liter of water with prescription salt and add exactly a spoonful of sugar, no more. Leave until completely cool.
2. While you can chop cabbage in the usual way, add grated or also chopped carrots to it.
3. Pour a spoonful of cumin and knead well with your hands.
4. Transfer the cooked vegetable to a bowl with a sealed lid.
5. Combine the cooled marinade with prescription vinegar, stir thoroughly.
6. Pour the cooked vegetables with the marinade, close tightly, leave for four hours at room temperature.
7. Open the bowl, pierce all the cabbage with a stick to the very bottom, close again and put it in the refrigerator for another 15-20 hours. Don't touch the snack.
8. When serving, the marinade must be drained , due to there is quite a lot of vinegar in it. For taste, add oil, onions, herbs.
Quick sauerkraut recipe with pepper and garlic
This option comes out very savory and fragrantif you use fleshy bell pepper. It is better to take mature pods , due to from greenish pepper there is an unpleasant aftertaste.
Products:
head of cabbage;
a spoonful of coarse salt;
5 peppercorns;
2 sweet peppers;
400 ml of water;
3 cloves of garlic;
one carrot;
3 art. l. oils.
Manufacturing method:
1. Chop an average head of cabbage with an ordinary straw, which is usually done for pickling, pickling. Pour into a bowl.
2. Add grated carrots. However, you can cook without it, using only pepper. We clean it from seeds and cut into narrow strips. We send to other components.
3. Peel the garlic, squeeze through the press to the vegetables.
4. Add bay leaves, throw peppercorns, stir and lightly crush with your hands.
5. Boil water. We throw salt, sugar is not used in this recipe. Stir, after boiling immediately remove from heat. Waiting a minute for the fever to subside. You can just put the vegetables in jars, you don’t need to fill it very tightly, the brine should penetrate.
6. Add vinegar to the liquid, pour vegetable oil, stir rapidly, pour the hot brine into jars. Immediately close with nylon lids.
7. We wrap the banks in a blanket. We leave for the day. Then put in the refrigerator for a couple of hours.
Quick sauerkraut: Provencal recipe with beets
Cabbage with beets is very tasty and bright. Your attention is the famous recipe "Provencal". If everything is done correctly, then in a few hours you can enjoy the taste of an amazing snack.
Products:
500 grams of water;
1 head of cabbage;
1 piece of horseradish;
2 cloves;
3 cloves of garlic;
100 grams of oil;
2 carrots;
2 tbsp. l. vinegar;
5 peas of allspice;
0.5 st. Sahara;
1 spoonful of salt.
Manufacturing method:
1. Immediately put the brine to boil so that it cools down. Mix water with sugar, salt, boil, cool.
2. Chop the forks. Peel the root vegetables and grate with straws. Very often, beets are simply cut. However , due to this recipe is quick, it is better to rub, otherwise it will not have time to marinate, it remains hard.
3. Peel the garlic and horseradish root, cut into thin slices. Transfer to vegetables, immediately add peppercorns and knead everything perfectly with your hands. You can use gloves to keep them from staining. Add cloves.
4. Mix the cooled brine with oil and vinegar, pour over the cabbage. Cover with something, press down with oppression.
5. Leave warm for 5 hours. Delicious and colorful cabbage is ready!
Quick Sauerkraut Vinaigrette Recipe
It is very often desirable to make a vinaigrette, but there is no sauerkraut. This recipe is for those cases. The vegetable will cook faster than beets, but with all this, it does not contain harmful vinegar.
Products:
500 grams of cabbage;
0.5 lemon;
0.5 tsp salt;
2 pinches of sugar;
1 pinch of pepper.
Manufacturing method:
1. Cut the cabbage into narrow strips. Very often, for a vinaigrette, the length is shortened, so you can not do it right away very long pieces so that the salad is comfortable to eat. Pour into a bowl.
2. Squeeze the juice from the lemon, pour over the cabbage. You don't have to think that there are too many of them. There will be fresh vegetables in the salad, which will take some of the acid.
3. Add salt, pepper, little sugar and knead thoroughly with your hands.
4. Cover and leave, however, for an hour. Then stir again and add vinaigrette to other vegetables.
Sauerkraut is valued for a large number of vitamins and essential substances, as well as its brine. However, it is worth upsetting, vinegar and other substances that speed up the process are used in rapid methods, they reduce the benefits of the dish. And even more so, it is not necessary to use such a brine for healing and cosmetic purposes.
You can not salt cabbage in a duralumin dish. It is better to use enameled pans, glass containers, and a plastic bucket at the thin end, although it is also not very suitable.
Salt for cabbage is constantly consumed ordinary and preferably large, an iodized product will not work.
Vegetable oil is often used for harvesting and sauerkraut, it is better to take an unrefined product, in other words with a smell. Sunflower and olive oils are interchangeable.
Sauerkraut is the record holder for the content of ascorbic acid. This indispensable snack will complement any lunch or dinner. Tasty and healthy. What else to dream about? Instant sauerkraut is fermented in just a few hours.
With carrots, garlic, pickle. Exists . There is an option without salt and sugar or with beets. A selection of the most original just for you!
Instant sauerkraut in a day - a simple recipe in a saucepan
Making sauerkraut is easy. A simple quick-cooking recipe will come to the rescue. Minimum ingredients, maximum benefit.
Add your favorite spices to the recipe as desired. Dill or fennel seeds are suitable for a more spicy aroma and flavor.
Ingredients:
- heads of white cabbage - 2 pcs.;
- carrots - 4 pcs.;
- 0.5-1 st. l. rock salt.
Step by step preparation:
- Peel the carrots. Rinse it. Grind through a coarse grater. Don't want to work as a grater? Pass the carrots through the shredder. You will get approximately 350-400 grams of cutting.
- Next, peel the cabbage. Rinse, remove the top unusable leaves. Cut the stalk. Carefully detach 10-12 leaves. Do you have large heads? Enough 8-6 large leaves. Cut the rest into pieces, pass through a shredder or a special vegetable cutter. You will get a mountain of thin delicate straws.
- Directly on a table or a wide cutting board, combine shredded straws with carrots. Sprinkle with salt. Mix thoroughly. Remember with your hands. Squeeze a little in your palms. Slicing immediately gives juice. Knead for about 3-4 minutes.
- Take a voluminous enamel pan. Line the bottom with whole white leaves. Put on a layer of cabbage. Press down with your fist to tamp. Lay out the slices in layers, tamp each time. Cover with whole sheets that remain.
- Place an upside down plate on top. Put a jar of water (volume 2-3 liters). Leave the pan on the table for a day.
- Remove the jar, plate. You will immediately see that a lot of juice has formed. Is there white foam on the surface? It's OK. Arm yourself with a long wooden stick. A wooden skewer or sushi stick is perfect. Hole through the cabbage in 7-8 places. So the gas will go away, and the salad will not turn sour.
You can already eat the salad, but for more taste and aroma, hold the slices under oppression for a couple of days. Cover with plate again. Put oppression - a jar of water. Leave for 2 days on the table in the kitchen. And after this time, the salad can be consumed.
Not sure what to do with crispy sauerkraut? Cut onions to it, season with vegetable oil (sunflower, olive, sesame or a mixture of different varieties), serve as an appetizer or side dish.
Do you want to cook sour cabbage soup? It's about time. After all, you already have cabbage harvesting.
Crispy and juicy cabbage without vinegar - recipe for a 3-liter jar
Recipe for one 3-liter jar for those who want to try fermenting cabbage. Cooking without vinegar. Like it, repeat the recipe again. You have a big family? You can cook a salad at least 10-12 large cans!
Products:
- cabbage - 4.5-5 kg;
- 2-3 medium-sized carrots;
- 2.5 tablespoons of rock salt;
- 2 spoons of granulated sugar.
How to cook step by step:
Clean vegetables. Rinse. Shred the cabbage. Chop the carrots through a grater.
Mix vegetables in one cup. Don't think. Place in a 3 liter jar. It is not necessary to tamp, just press a little.
Sprinkle sugar and salt on top.
Iodized salt for the recipe will not work. Take exclusively coarse grinding stone or Extra varieties.
Pour water on top. Suitable cold boiled, from the tap (without chlorine), spring. Do you have filtered water? Use her. Fill the jar not to the top, do not look. Pierce with a wooden stick. So the water will go down the cut.
Place the jar in a deep bowl or plate. As the vegetables ferment, the brine will begin to rise and flow out. Cover the neck of the jar loosely with a lid. Do you have clean gauze? Use it instead of a lid.
Leave the workpiece on the floor or table. It will take 2-3 days. During this time, periodically approach, pierce the salad with a wooden stick. So the snack will not be bitter.
Is the top layer of cabbage dried and not in brine? Pour from a cup.
All cabbage must be in brine. Put the finished snack in the basement or refrigerator for storage. In winter, you can cook delicious borscht or cabbage soup from such cabbage.
Delicious sauerkraut in chunks with beets in a jar (like my grandmother's)
Pelyustka cabbage, fermented in chunks with raw beets, is a delicious pink delicacy. Put it on the festive table in a salad bowl, you get a snack for the whole family for any occasion!
Ingredients:
- 2.5-2.7 kg of cabbage;
- 1 beet (about 150-170 gr.);
- liter of water;
- 1 st. l. coarse salt;
- 2 tbsp. l. sand.
Step by step preparation:
- Wash the head. Remove bad leaves. Cut into large checkers - squares of about 4 cm.
- Remove the thin skin from the beets. Cut the root vegetable into thin strips. Do you want slices? Feel free to cut!
- The recipe is good because you can ferment in any dish - a cup, bucket, jar or barrel. In this case, it is a three-liter jar. Lay the cut in layers. Slightly push with a rolling pin, by hand.
- Immerse salt and sugar in the brine water. Stir. Pour into vegetables. Cover with a lid, not tight. Put the jar in a cup. Vegetables will ferment for about a week. First, a couple of days at home in the warmth. Then tightly close the lid, send to the basement. A week later, a pink crispy salad will be ready.
White cabbage of any variety is suitable for the recipe. Don't want to get a bitter salad? Occasionally pierce the cut with a wooden stick. The gas will leave, and the brine will be saturated with oxygen.
Sauerkraut for the winter in a bucket - a classic recipe for the right salting
The correct classic pickle for cabbage is prepared without vinegar, seasonings or other additives. Only vegetables and salt. Would you like to season with fresh cranberries? So do it! 100-120 grams of berries are enough for a bucket of lettuce.
Products:
- a bucket of shredded cabbage;
- 330-350 gr. carrots;
- 100 gr. rock salt.
How to cook step by step:
- Chop the cabbage forks into thin strips. It should be a full bucket.
- Slice the carrot thinly.
- Toss vegetable slices with salt. How much salt per kg of vegetables you add will determine how salty the salad will be. Remember well with your hands. Don't forget to wash your hands and cut your nails. Knead until you get a lot of liquid - vegetable juice with brine.
- Top the bucket with whole clean cabbage leaves. Your salad will not dry out on top. Leave on the floor for about 3-4 days. Twice a day, come up, pierce the cut with a thin rolling pin.
Instant hot salting with garlic and vegetable oil
Fermenting a vegetable salad in an instant is easy! The quick recipe is great for beginners. The recipe for a salad with vegetable oil and garlic is simply impossible to spoil!
Ingredients:
- forks - about 4.5-5 kg;
- carrots - 250-300 gr.;
- onion heads - 2 pcs.;
- 2-3 cloves of garlic;
- 2 liters of water;
- 4 tbsp. l. salt;
- sand - 2 tbsp. l.;
- vinegar essence - 2 tbsp. l.
Step by step preparation:
Grind the forks through the shredder. Chop the onions and carrots in the same way. It is permissible to push the garlic through a press. Do not want through the press? Finely chop your teeth.
Fold the cut into the basin. Move your hands, not much. Sort by banks.
Prepare hot brine. Boil water with salt and sugar. Add 70% vinegar essence. After 5-6 seconds of boiling, remove from heat.
Pour into banks. Pierce the slices with a stick or crush with a fork. Banks should be filled to the top with liquid.
Put the containers on the plates. Top with a thin lid. Quick cabbage will be ready in 12 hours.
Sauerkraut without salt and sugar, but with spices and water
There are recipes for super-healthy cabbage salad. Ferment vegetables without salt and sugar. But a lot of spices are added. The secret of cooking is shungite stone. It prevents vegetables from spoiling or losing vitamins.
Products:
- one head of cabbage - approximately 2.5 kg;
- 400 gr. carrots;
- cumin seeds - 0.5 tbsp. l.;
- the same amount of dill seeds;
- quarter st. l. seasonings for Korean carrots;
- dried parsley and dill - 0.5 tbsp. l.;
- shungite.
Cabbage contains many vitamins and minerals, which, when mixed with salt, disappear completely or partially.
A unique recipe, similar to the popular one from Vadim Zeland, will allow you to prepare delicious cabbage without vitamin loss. The salad is perfect for raw foodists.
Are you eating right or on a diet? Cabbage without salt and sugar is just for you!
Chop vegetables. Mix with spices. Pack into the bank. Lay the cabbage leaves on the bottom of the container. Top them with vegetable slices. Fill with water for as long as it takes.
Put oppression on top. Cover with a clean cotton cloth. Leave for 3 days in a warm place. Juice gone? Remove oppression.
After 2-3 days, instead of oppression, put a shungite stone. Cover with a lid. Let stand in the refrigerator for a week.
Shungite stone is a natural mineral of carbon composition. Widely used to purify water, preserve food from spoilage.
Crispy and delicious cabbage with apples for the winter
Crispy cabbage with apples is very tasty. The recipe is two in one. It turns out sauerkraut and pickled apples. Both are excellent appetizers for a hot dish of meat and poultry.
Ingredients:
- white cabbage - 2 kg;
- apples "Semerenko" - 1.5-2 kg;
- 2 tbsp. l. coarse salt;
- a couple of carrots;
- a couple of pinches of citric acid.
Cooking steps:
- Peel the apples from the core in advance. Cut into quarters. Pour cold water with citric acid. Then drain the water.
- Cut vegetables into thin strips. Mix with salt. Move your hands with all your strength. Did you get a lot of juice? Great.
- Take a large enamel pan. Put about a third of the cabbage in it. Press well with your fists. Lay out half the apples. Then repeat the layers. The last layer should be cabbage.
- Press down the food in the pot with your hands. Did you get enough juice? Add some brine. Make it based on a liter of water a tablespoon of salt.
- Place a plate in a saucepan. There is a load on her. Keep warm. After three days, transfer the slices to the banks. Seal with capron lids. Keep cool.
Do you have Semerenko apples? Take other fruits of the sweet and sour variety. For example, Antonovka.
Kimchi in Korean at home
Korean kimchi is made from white cabbage. Easy to prepare - at home. The recipe will require a lot of spices, choose them to your taste. Love nutmeg? Add a couple pinches.
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 container for mixing that is sufficiently voluminous.
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!
