Quick crispy cabbage recipe. Instant sauerkraut. Recipes for crispy and juicy cabbage, sauerkraut in jars without vinegar

Oh, what skilled cooks our great-grandmothers were, how many different ways they came up with for preparing food for future use. Pickling the gifts of summer has become a kind of cult for us, and the whole autumn is regularly devoted to twists, among which quick pickling of cabbage occupies a special place. It’s hard to even imagine a winter diet without such a delicacy: sour cabbage soup, salads and pies, yes, without a barrel of “sauerkraut” winter is an orphan.

They have been fermenting cabbage in Rus' since time immemorial. Every autumn, women gathered and compacted wooden barrels of planed cabbage, sprinkled with salt.

Today, such tubs are rare guests in modern kitchens, so this preparation is carried out in large metal vats or glass jars. In this case, glass containers are the best choice, but if you still choose from large-sized pans, then the best solution would be enamel or steel dishes, and it is better to categorically refuse an aluminum jug.

But in addition to selecting containers, you also need to be able to choose the vegetable itself, because each variety of cabbage has its own purposes, pros and cons.

Cabbage varieties for pickling

When choosing cabbage, you need to focus on its long shelf life, because we are not going to fill our cheeks at once, like hamsters, but intend to enjoy the dish throughout the autumn-winter period. In this case, you need to choose dense and heavy forks of late varieties.

Among other things, such specimens are quite juicy, which is the most important factor for sourdough, because real sauerkraut is prepared exclusively in its own juice.

The most popular of the late species, which are ideal for pickling, are the following varieties: “Moskovskaya”, “Belorusskaya”, “Slava”, “Yubileinaya”, “Menza”, “Turkiz”, “Geneva” and “Amager”. But most often, preference is given to the “Podarok” variety of cabbage for pickling; this white cabbage can be successfully pickled, fermented or salted, in any form it will turn out crispy and tasty.

The classic way to pickle cabbage

Oddly enough, it is not realistic to quickly ferment cabbage in its own juice, as our ancestors did for a long time, because chopped and salted vegetables need to be given time so that, at a minimum, the vegetable brine comes out, and, at a maximum, our whole “venture” perfectly fermented. Only in this case will we be able to get that tasty, sour cabbage that my mother served with mashed potatoes, flavored with purple onions and seed-scented oil.

I also remember that to heighten the mood, cranberries were added to this pickling. This still life looked picturesque and fit perfectly into our winter menu, which was dominated by canned food and twists. However, this recipe is a must-have for any cook.

Ingredients

White cabbage - 1 fork;
Carrots – 2-3 root vegetables;
Cranberries - 1 tbsp.;
Black peppercorns – 1 tsp;
Table salt – 1 – 1.5 tbsp;
Bay leaf - 3 leaves;

Preparation

There are no special tricks in our preparation, so we, as usual, proceed to washing and peeling vegetables and berries. You need to remove the top wilted and weathered leaves from the head of cabbage, peel the carrots and grate them on a coarse grater.
After this, we cut the forks into 4 parts for convenience and chop them into strips using a knife, or you can use a flat grater attachment, so the work will go much faster, and the cutting itself will be more accurate.
After the vegetables are chopped, we must put them in a large container, season them with spices and salt and mix thoroughly, thoroughly kneading the cabbage with our hands so that the juice comes out of it, which will act as a marinade. At the end of this action, add cranberries and mix everything thoroughly again.
Now we need a large 2-3 liter sterilized jar, into which we must compact our cabbage salad as tightly as possible.
After this, cover the container with a fabric “lid” and leave it to salt in a warm place for three days. During this time, you need to regularly pierce the cabbage with a knife to the very bottom of the glass so that the gas escapes.
After the allotted time, close the jar with a plastic lid and put it in the refrigerator or cellar for storage.

This cabbage turns out great: crispy, juicy, and incredibly tasty. With it we can make dumplings and solyanka, cook borscht and prepare pie filling.

As we have noticed, it takes at least 3 days, or even more, to fully ferment vegetables, but how can such a preparation be made in the shortest possible time? In general, quick pickling of cabbage in any quick way implies more salad recipes than actually a pickled product. However, they turn out no worse than their predecessor.

Sauerkraut without vinegar. Instant recipe

This method of express fermentation is designed for the same express eating, because it is not recommended to leave this salad for the winter. This pickled cabbage tastes very, very good, but still differs from real barrel cabbage, a kind of version of lightly sauerkraut. At the end we get a crispy and juicy deliciousness, and most importantly, without vinegar.

Ingredients

White cabbage - 1 fork;
Carrots - 2 root vegetables;
Table salt - 50-60 g;
Granulated sugar - 40-50g;
Purified water – 1 l;

Preparation

Any recipe for pickling cabbage, with the exception of pickled cabbage, involves chopping the head of cabbage into strips, and grinding the peeled carrots on a coarse grater. So we will do the same chopping of vegetables.
After this, we start cooking the marinade, for which we pour water into a saucepan and put it on the fire, add salt and all the spices there. When the salt crystals dissolve, the brine is ready, and we leave it to cool to room temperature.
While the broth is cooling, we need to stuff the cabbage and carrots tightly into a jar, and then pour the cooled marinade into it.
In this form, without closing the glass container with a lid, we leave our cabbage warm for a couple of days, periodically piercing it with a knife.
After 48 hours, pour the brine into the pan, add sugar to it, and stir until the sweetness dissolves, and then pour the liquid into the jar again.
After all the simple manipulations, we must let the cabbage settle in the new marinade for 10 hours, after which we close the jar with a lid and put it in the refrigerator or directly on the table.

Before serving, the cabbage should be seasoned with vegetable oil, onions and dried dill. You can decorate our dish with carrot figures, green or basil leaves, as well as cranberries or gherkins.

Sourdough cabbage in a quick way

Ingredients

White cabbage- 1 kg + -
— 300 g + -
- 5 cloves + -
— 180 ml + -
For those who don’t really feel like waiting, because they have work to do, children, or are just lazy, a quick way to pickle instant cabbage is suitable. This recipe is quite simple, without unnecessary clutter, overseas plants and other exotic attributes, just what we need.
1. As usual, the first thing we do is wash and chop the cabbage into strips, and grate the carrots on a grater with large holes.
2. We need to remove the husks from the garlic cloves and then pass them through a garlic press.
3. In a deep and wide container, mix all the vegetables and knead thoroughly.
4. Now it’s time to cook the marinade. To do this, we need to pour water, vinegar and oil into a saucepan, add granulated sugar and salt. After boiling, cook for a couple more minutes and turn off.
5. Pour the hot brine over the vegetables without cooling and mix everything thoroughly. After this, we cover our salad with a wide plate and place a weight on top so that the cabbage can be salted under pressure.
6. After a day in the warmth, we have an amazing appetizer ready for meat, fish and vegetable side dishes.
Such splendor should be stored exclusively in a refrigerator.

Winter pickles have always been a desirable dish at any festive or everyday feast. In addition, the use of “sauerkraut” in cooking, as it turns out, is quite extensive, and most importantly, progress does not stand still, and recipes have already been noted where such cabbage is used for stuffing peppers and game. So quick pickling of cabbage will be an excellent solution for the housewife.

Sauerkraut is one of everyone's favorite dishes. This delicious instant dish can be prepared all year round. There are many recipes for sauerkraut. And each is good in its own way. Amazing taste and pleasant aroma, the appetizing appearance of crispy cabbage... It is also an important and practically the main source of vitamins and microelements that are so necessary for our body! Nowadays, there are many recipes for sauerkraut in cooking.

The already excellent taste of the fermented crispy dish can be supplemented with various fruits and vegetables, berries, herbs, herbs and spices. It is prepared with carrots, bell peppers, and is very tasty with pickled beets. Add cumin, cinnamon, corinder, garlic and bay leaf.

Our website has a large selection of the most popular sauerkraut recipes. Simple and easy to prepare options you will definitely like.

Let's start with the classics: a proven step-by-step recipe with photos for beginners. Traditional sauerkraut is served with onion rings and seasoned with aromatic sunflower oil. They are also used to prepare rich winter soups: sour cabbage soup, cabbage soup, solyanka.

5 kg of white cabbage;
1 kg carrots;
80 g salt.

Sauerkraut recipe prepared in the classic way:

Finely chop the cabbage or grate it using a shredder designed for this purpose. Grate the carrots on a coarse grater. Sprinkle the prepared vegetables generously with salt.

Mix the ingredients, lightly rubbing the vegetables with your hands until the juice begins to release. Place in jars or pans, compacting with a wooden masher. To make sauerkraut very tasty, juicy and crispy, it is very important to pack it very tightly.

Cover the jars with a clean cloth. Cover the chopped vegetable mixture with an inverted plate and place a weight on the plate. Leave in the room for 2-3 days, then store in a cool place.

After some time, juice will be released. It can be removed with a spoon. But do not pour out the juice completely; the vegetable salad should be completely covered with liquid. Poke with a clean wooden stick (Chinese chopsticks will do) several times a day.

Simple sauerkraut recipe

1 kg cabbage;
300 g carrots;
1–2 bay leaves, cumin and anise seeds to taste;
25 g salt.

How to cook:

Shred the cabbage. Leave a few leaves whole. Some of them need to be placed on the bottom of the prepared container. Place shredded cabbage in layers on top, sprinkling each layer with salt and shredded carrots.

Add bay leaves and spices. When filling the jars, carefully compact each layer for better juice release. Cover the top with whole leaves and clean gauze folded in 2 layers. Then put a wooden circle and a weight. The weight of the load should be 10% of the weight of the cabbage (per 1 kg of vegetables/100 g of load).

After a few hours, the cabbage will settle and juice will be released. On the 2-3rd day the fermentation process will begin. You need to keep an eye on it during fermentation: remove foam from the surface periodically

Sauerkraut with berries and apples

Ingredients for pickling:

1 kg cabbage;
100 g apples;
100 g carrots;
30 g salt;
cranberries, lingonberries - to taste.

Cooking method:

Chop the cabbage and mix with grated carrots and apples. Place some of the prepared cabbage in a jar lined with cabbage leaves. Sprinkle with salt, add cranberries and lingonberries, and then lay out the rest.

Cover the top with cabbage leaves and put under pressure for a day. Remove the foam that appears on the surface, pierce the vegetable slices with a wooden stick to release the gases formed between the layers.

Armenian sauerkraut

Required:

1 kg cabbage;
2 cloves of garlic;
100 g carrots;
0.5 bell pepper;
20 g beets;
dill, cilantro and parsley - to taste.
Brine: 500 ml water, 1–2 bay leaves, 1/6 tsp. cinnamon, 30g salt, 6 black peppercorns.

How to ferment cabbage with carrots and bell peppers in Armenian:

Cut the head of cabbage into 4 parts, remove the stalk. Peel the carrots, bell peppers, and cut the beets into thin slices. Peel the garlic, previously soaked in warm water, and chop the greens. Mix all the ingredients and place in a jar, cover with cabbage leaves and a linen napkin, and press down with a weight.

Prepare the brine: add black peppercorns, bay leaves, cinnamon and salt to the water, boil, filter through cheesecloth folded in several layers. Carefully pour cooled brine over the side of the jar. Place in a cool place for 1.5–2 months. Remove the top layer before use.

Spicy sauerkraut

1 kg cabbage;
1 clove of garlic;
200 g carrots;
30 g salt;
ground black pepper - to taste.

Cooking method:

Wash, peel, and cut a strong, dense, intact head of cabbage into 4-6 pieces. Peel the carrots and grate them on a coarse grater, sprinkle with salt and pepper, add crushed garlic. Stuff the cabbage with the resulting mixture, placing it between the leaves.

In this case, the leaves need to be crushed with your hands so that the cabbage is saturated with salt.

Place tightly in an enamel pan and place under pressure until the juice appears. If the released juice does not completely cover the cabbage, add additional brine to it. It's easy to prepare: 300 ml of water and 20 g of salt. Boil and cool.

Instant sauerkraut

Delicious quick sauerkraut, which will be ready to serve three hours after fermentation.

Ingredients:

white cabbage – 1 kilogram;
garlic – 3 – 4 cloves;
carrots – 2 – 3 pieces;
table vinegar 9% - 10 tablespoons;
salt – 1 tablespoon;
vegetable oil – 0.5 cups;
water – 0.5 liters;
sugar - half a glass.

Cooking method:

Peel the cabbage from the top leaves and cut out the stalk. Chop into small strips. Peel the carrots and grate them on a fine grater or Korean style. Press the garlic cloves with a press. Mix all ingredients in a bowl.

Pour water into a saucepan and bring to a boil. Place salt, sugar, oil and vinegar into a saucepan. Bring the mixture to a boil, stirring thoroughly.

Pour hot liquid over vegetable mixture. Cover with a large plate. Place under pressure in the form of a liter jar filled with water. Sauerkraut for three hours to a day at room temperature.

Helpful tip: The finished dish can be poured into glass jars and stored in the refrigerator, covered.

Sauerkraut in jars for the winter with brine

Delicious crispy sauerkraut in the classic way, which will not leave any lover of such a product indifferent.

Ingredients:

white cabbage – 2 – 3 kilograms;
bay leaf – 3 – 4 pieces;
carrots – 2 – 3 pieces;
black peppercorns to taste;
salt – 2 tablespoons;
sugar – 2 tablespoons;
water – 1.5 liters.

Recipe:

Dissolve sugar and salt in warm boiled water, stirring well.
Shred the cabbage on a coarse grater or in a food processor. Grate the peeled carrots on a coarse grater. Mix the products.

Place the mixture with carrots into a three-liter jar, compacting it slightly. Periodically place bay leaves and peas between layers. Pour brine into the jar until it is completely covered. Cover the jar loosely with a lid or a piece of bandage.

Leave for 2-3 days at room temperature. Ready sauerkraut can be stored in the refrigerator.
Helpful tips: The jar of cabbage should be placed in a deep bowl, as the brine will overflow during fermentation. For sauerkraut according to this recipe, it is better to choose late varieties.

An unusual recipe for sauerkraut, which turns out to be a very beautiful purple hue.

Ingredients:

white cabbage – 3 kg;
beets – 1 kg;
water – 1 liter;
sugar – 1 tbsp. l.;
salt – 2 tbsp. l.;
bay leaf – 3 pcs.
table vinegar - 1 tbsp. l.;
allspice – 5 pcs.;
black peppercorns – 7 pcs.

Step-by-step cooking instructions:

Remove the top leaves from the cabbage and wash well. Cut in half and cut crosswise into squares.
Cut the peeled beets into thin slices.

Bring a liter of water to a boil, add salt, sugar, allspice and black pepper, bay leaf. Boil over low heat for 10 minutes, then add vinegar. Let it boil for another minute.

Mix the prepared vegetables with beets in a bowl and pour in the boiled marinade.

Place all ingredients along with the marinade in a three-liter jar. Sauerkraut in a jar for 3 to 4 days in a warm place.

Before serving, you can season with sunflower oil.

Helpful advice: When fermenting cabbage, you need to make sure that its top layer is not left without brine.

Sauerkraut with bell peppers and grapes

Ingredients:

6 kg cabbage;
1.5 kg carrots;
8 sweet peppers;
1.5 kg of seedless grapes;
apples, salt - to taste.

Preparation:

Chop the cabbage, sprinkle with salt and lightly grind. Grate the carrots on a coarse grater, cut the sweet pepper into strips. Mix everything, add grapes and apples, cut into slices.

Place the resulting mass in an enamel container, cover the top with a lid and apply pressure. Leave at room temperature for 2-3 days to sour. Several times a day, pierce the mass with a wooden stick to the very bottom. Then transfer to a cool storage area.

Crispy sauerkraut with carrots

Composition for a 3-liter jar:

cabbage - 3 kg;
carrots - 2 medium;
salt - 70 g;
bay leaf - 10 pcs.;
black peppercorns - 10 pcs.

The method for making sauerkraut is very simple and very tasty:

Wash the vegetables. Shred the cabbage and grate the carrots on a coarse grater. Mix thoroughly and add salt. The mixture should be a little saltier than usual in a salad, so when adding salt, taste it. Add bay leaf and peppercorns and mix again.

Next, you should rub everything well with your hands and compact it into a jar, very tightly. Using your hands or a masher (each layer), the jar should be filled to the very top (so if you don't have a lot of cabbage, use a smaller jar).

Place the jar of sauerkraut in a deep plate and leave it on the table for three to four days. Ferment at a temperature of about 20 - 21 "C.

Once or twice a day, you need to pierce the cabbage in several places to the very bottom to release the accumulated gas (if this is not done, the dish will taste bitter). You can pierce with a long knife or a wooden stick.

The jar must be covered with a lid! (but not completely closed).

After 3-4 days, close the jar of cabbage with a nylon lid and put it in the refrigerator. In the cold, the fermentation process will complete.

Sauerkraut - a very tasty recipe

How much cabbage will fit in a jar can be approximately calculated based on the fact that for each liter you need to take 1 kg of cabbage, but due to waste, take a little more.

For a 4 liter jar:

4-4.5 kg of cabbage in heads;
350-400 g carrots;
salt - to taste;
sugar - a couple of large pinches, but most likely to taste too.

Preparation:

If you use a food processor, use the attachment for the smallest pieces.

Chop the cabbage and pile it up. Grate the carrots and place on top. Sprinkle the carrots with salt and sugar, and mix everything well, but not aggressively, but gently.

Well, if you have a large bowl, it is much more convenient to do this in a bowl. Once the vegetable mixture is smooth, taste for salt and sugar. The taste should be such that you would be pleased to eat it right now, as a salad.

Fill the jar tightly, but without fanaticism, trying to compact the cabbage, but still sparing it.

Do not fill the jar to the very top, leave a little space for the cabbage juice to release.

Cover the jar loosely with the lid and leave it on the table for two days if the apartment is warm. If it's cool, you'll need a day or two more.

How do you know when sauerkraut is ready? It will look like glass and drown in its own juice, and its taste will be pleasantly sour.

The finished sweet and sour sauerkraut should be covered with a lid and put in the refrigerator. The cabbage juice released there will partially return.

Sauerkraut is a record holder for ascorbic acid content. This essential appetizer will complement any lunch or dinner. Tasty and healthy. What else could you dream of? Instant sauerkraut ferments in just a few hours.

With carrots, garlic, and brine. Exists . There is an option without salt and sugar or with beets. A selection of the most original ones just for you!

Instant sauerkraut per day - a simple recipe in a saucepan

Making sauerkraut is easy. A simple quick recipe will come to the rescue. Minimum ingredients, maximum benefits.

Add your favorite spices to the recipe if desired. Dill or fennel seeds are suitable for a more spicy aroma and taste.

Ingredients:

heads of white cabbage – 2 pcs.;
carrots – 4 pcs.;
0.5-1 tbsp. l. rock salt.

Step-by-step preparation:

Peel the carrots. Rinse it. Grind through a coarse grater. Don't want to work with a grater? Pass the carrots through a shredder. You will get approximately 350-400 grams of slices.
Next, peel the cabbage. Wash and remove the top unusable leaves. Cut the stalk. Carefully remove 10-12 leaves. Do you have large heads of cabbage? 8-6 large leaves are enough. Cut the rest into pieces, pass through a shredder or a special vegetable cutter. You will end up with a mountain of thin, tender straws.
Directly on the table or wide cutting board, combine the shredded straws with the carrots. Sprinkle with salt. Mix thoroughly. Remember with your hands. Squeeze a little in your palms. Slicing immediately produces juice. Knead for about 3-4 minutes.
Take a large enamel pan. Line the bottom with whole white leaves. Add a layer of cabbage. Press down with your fist to compact. Lay out the slices in layers, compact each time. Cover with the remaining whole sheets.
Place an upside down plate on top. Place a jar of water (2-3 liters in volume). Leave the pan on the table for a day.
Remove the jar and plate. You will immediately see that a lot of juice has formed. Has white foam appeared on the surface? It's OK. Arm yourself with a long wooden stick. A wooden skewer or sushi stick works great. Hole the cabbage all the way through in 7-8 places. This way the gas will go away and the salad will not turn sour.

The salad can already be eaten, but for greater taste and aroma, keep the cuttings under pressure for a couple of days. Cover with plate again. Place a pressure - a jar of water. Leave it on the kitchen counter for 2 days. And after this time, the salad can be consumed.

Don't know what to do with crispy sauerkraut? Trim onions, 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 time. After all, you already have cabbage preparation.

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. If you like it, repeat the recipe again. You have a big family? You can prepare a salad for at least 10-12 large jars!

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:

Peel the vegetables. Rinse. Shred the cabbage. Chop the carrots using a grater.

Mix vegetables in one cup. Don't crease. Place in a 3 liter jar. There is no need to tamp down, just press down a little.

Sprinkle sugar and salt on top.

Iodized salt is not suitable for this recipe. Take exclusively coarse stone ground or “Extra” grades.

Pour water on top. Cold boiled water, from the tap (without chlorine), or spring water will do. Do you have filtered water? Use it. Don't fill the jar to the top, don't overfill it. Pierce with a wooden stick. This way the water will go down the slice.

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 the 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 come up and pierce the salad with a wooden stick. This way the snack will not be bitter.

Is the top layer of cabbage dried out and not in brine? Pour from the cup.

All cabbage must be in brine. Place the finished snack in the basement or refrigerator for storage. In winter, you can use this cabbage to make delicious borscht or cabbage soup.

Very tasty sauerkraut pelyustka pieces with beets in a jar (like my grandmother’s)

Pelustka cabbage fermented in chunks with raw beets is a delicious pink delicacy. Place it on the holiday table in a salad bowl, making it a snack for the whole family for any occasion!

Ingredients:

2.5-2.7 kg of cabbage;
1 beet (approximately 150-170 gr.);
liter of water;
1 tbsp. l. coarse salt;
2 tbsp. l. sand.

Step-by-step preparation:

Rinse the head of cabbage. Remove unusable leaves. Cut into large pieces - approximately 4 cm squares.
Peel the beets from thin skin. Cut the root vegetable into thin strips. Do you want it in slices? Feel free to cut!
The good thing about this recipe is that you can ferment it in any container – cup, bucket, jar or barrel. In this case it is a three-liter jar. Lay the slices in layers. Press it a little with a rolling pin and your hand.
Immerse salt and sugar in brine water. Stir. Pour into vegetables. Cover with a lid, not tightly. Place the jar itself in a cup. The vegetables will ferment for about a week. First, stay warm at home for a couple of days. Then close the lid tightly and send it to the basement. In a week, the pink crispy salad will be ready.

Any type of white cabbage is suitable for this recipe. Don't want to get a bitter salad? Occasionally pierce the slices 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 proper salting

The correct classic brine for cabbage is prepared without vinegar, seasonings or other additives. Only vegetables and salt. Want some fresh cranberry flavoring? So do it! 100-120 grams of berries are enough for a bucket of salad.

Products:

a bucket of shredded cabbage;
330-350 gr. carrots;
100 gr. rock salt.

How to cook step by step:

Shred the cabbage into thin strips. You should get a full bucket.
Thinly slice the carrots.
Mix chopped vegetables with salt. How much salt you add per kg of vegetables determines how salty the salad will be. Remember well with your hands. Don't forget to wash your hands and cut your nails first. Mash until you get a lot of liquid - vegetable juice with brine.
Cover the top of the bucket with whole clean cabbage leaves. Your salad will not dry out on top. Leave it on the floor for about 3-4 days. Go twice a day and pierce the slices with a thin rolling pin.

Instant hot salting with garlic and vegetable oil

It’s easy to ferment vegetable salad in an instant! A quick recipe great for beginners. It’s simply impossible to mess up a salad recipe with vegetable oil and garlic!

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 with forks through a shredder. Chop the onions and carrots in the same way. It is permissible to press the garlic through a press. Don't want to do it through the press? Chop the cloves finely.

Place the slices in a bowl. Shift your hands, not too much. Divide into jars.

Prepare hot brine. Boil water with salt and sugar. Add 70% vinegar essence. After boiling for 5-6 seconds, remove from heat.

Pour into jars. Pierce the slices with a chopstick or crush them with a fork. The jars must be filled to the top with liquid.

Place containers on plates. Cover the 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 coleslaw. Vegetables are fermented without salt and sugar. But a lot of spices are added. The secret of preparation is shungite stone. It prevents vegetables from spoiling or losing vitamins.

Products:

one head of cabbage – approximately 2.5 kg;
400 gr. carrots;
caraway 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 microelements, 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 loss of vitamins. The salad is ideal for raw foodists.

Are you eating healthy or on a diet? Cabbage without salt and sugar is definitely for you!

Chop the vegetables. Mix with spices. Tamp it into a jar. Place cabbage leaves at the bottom of the container. Cover the vegetable slices on top. Fill with water as much as it takes.

Place pressure on top. Cover with a clean cotton cloth. Leave in a warm place for 3 days. Is there juice? Remove the oppression.

After 2-3 days, replace the oppression with shungite stone. Cover with a lid. Let sit in the refrigerator for a week.

Shungite stone is a natural mineral of carbon composition. Widely used for water purification and food preservation 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;
“Semerenko” apples – 1.5-2 kg;
2 tbsp. l. coarse salt;
a couple of carrots;
a couple of pinches of citric acid.

Preparation steps:

Core the apples in advance. Cut into quarters. Fill with cold water and citric acid. Then drain the water.
Cut the vegetables into thin strips. Mix with salt. Shift your arms as hard as you can. Did you get a lot of juice? Great.
Take a large enamel pan. Place about a third of the cabbage in it. Press well with your fists. Place half of the apples. Then repeat the layers. The last layer should be cabbage.
Press down the food in the pan with your hands. Was there not enough juice? Add a little brine. Make it based on a tablespoon of salt per liter of water.
Place a plate in the pan. There's a load on her. Keep warm. After three days, transfer the cuttings to jars. Seal with nylon caps. Keep cool.

Don't you have Semerenko apples? Take other fruits of the sweet and sour variety. For example, "Antonovka".

Korean kimchi at home

Korean kimchi is made from white cabbage. It’s easy to prepare – at home. The recipe will require a lot of spices, choose them to your taste. Do you like nutmeg? Add a couple of pinches.

Cabbage is the most inexpensive and very popular product among the population. You can prepare quite a lot of very tasty and healthy dishes from vegetables. The most popular appetizer among cabbage dishes is, of course, sauerkraut: crispy, with the addition of various spices and vegetables.

It can be either an excellent appetizer for an aperitif or other alcoholic drinks, or an independent dish. It has long been believed that not a single table would be complete without this dish. There are a lot of cooking options and every housewife, when preparing it, is guided only by a proven method of sourdough.

Useful properties of sauerkraut

The most obvious and most positive quality of sauerkraut is the presence of vitamins and minerals in it:

Doctors have long established the presence of vitamin C in sauerkraut. And there is no need to even doubt that it brings benefits: the blood is cleansed, viruses infect the body with their bacteria less;
The presence of vitamin B in sauerkraut helps the feeling of hunger disappear. It also relieves the body of anemia and speeds up metabolism;
The presence of fiber in this snack coordinates the work of the heart;
Lactic acid, which is active only in sauerkraut, prevents bacteria from penetrating;
It also contains useful microelements: zinc, calcium, iron.

One of the interesting facts: not only is there a lot of valuable and useful substances in sauerkraut, but also in its brine. For many abnormalities or diseases, doctors recommend using sauerkraut brine.

If you have a poor appetite, you can drink just a few grams of this drink and you will noticeably quickly want to start eating. You can also drink the brine for those who are actively struggling with body fat (or obesity).

If you decide to start making sourdough, but don’t know where to start, then the first thing, of course, is to decide on the type of cabbage: since there are many varieties of this vegetable in nature, everyone should first of all rely on their own taste and eating habits.

It is worth noting that of all the types for sourdough, the most popular is white cabbage.

What is the reason for such popularity - the answer is different for everyone, but first of all it is the availability and ease of preparation of the vegetable.

To correctly choose the most successful heads of cabbage for sourdough, you need to know the following:

The heads of cabbage should be dense and strong when squeezed in your hands;
The presence of cracks, chips or other visible damage in the cabbage is unacceptable;
The leaves of the heads of cabbage must be fresh and not wilted; this is the only way to achieve the best possible fermentation results;
It is better to choose larger heads of cabbage in size to reduce the amount of waste.

Among the most popular varieties, preference is given to late ones, such as:

Wintering 1474;
Crewmont;
Kolobok;
Turkiz.

Mid-season varieties for pickling:

Glory;
Present;
Dobrovodsky.

Early varieties are less suitable for fermentation, because they do not have such high storage and preservation properties.

In addition to white cabbage, other types of cabbage are also fermented: Beijing, Brussels sprouts and even cauliflower. But they all have a rather specific taste and therefore are not as popular as white cabbage.

Traditional recipe for instant sauerkraut

The most obvious advantage of this recipe is that this vegetable, prepared in this way, will be ready in the shortest possible time. Another important factor in preparing this recipe will be ease of preparation.

Preparation:

Grate carrots;

Chop the heads of cabbage;

Prepare the brine. To do this: boil water, add all the spices, vinegar and oil;

Place vegetables in the container in which you will put everything, pour hot(!) brine;

Cover with weight on top.

Cabbage prepared in this way can be eaten within 4-5 hours. After the snack is ready, transfer it to a more convenient container - a jar, which you then put in the refrigerator for storage.

Sauerkraut with brine in a jar

This recipe is no worse than many others in preparation, but we can say with certainty that the dish ultimately turns out juicy and crispy.

For preparation you will need the following ingredients:

About 2 kilograms of white cabbage (whatever fits into the jar, more is possible);
Carrots – 2 pieces;
A few bay leaves;
Black peppercorns.

For the brine:

Water – 1.5 liters;
Coarse salt - 2 tbsp. l.;
Sugar – 2 tbsp. l.

It’s all very simple: chop the cabbage at your discretion (some like it larger, some like it smaller), grate the carrots on a coarse grater. Mix all the vegetables and transfer to a 3-liter jar. To make the brine, mix all the ingredients with water and pour into a jar with cabbage.

It is recommended to put something (a cloth or a lid) on top of the jar, but do not close it. Next the fermentation process will begin. Depending on where the jar with its contents will be stored, this process will be regulated: speed up or slow down.

If the room is quite warm or hot, the cabbage will be ready within a few days (2-3). Well, if the room is much cooler, then the appetizer will ferment in any case, but with a noticeable delay; be sure to take this factor into account when fermenting.

After the final product is ready, it is better to store the cabbage in the refrigerator.

Instant recipe without vinegar

Many people prefer this particular recipe, because there are quite complex relationships with vinegar (medical indications, allergies or other reasons). Sometimes some people refuse to add vinegar simply to remove its rather pungent odor.

Main components of the dish:

Heads of white cabbage (quantity varies as desired);
Carrot.

Additional Ingredients:

Salt – 1 tbsp. l.;
Sugar – 1 tbsp. l.;
Water – 0.5 liters.

First you need to chop the cabbage; you can do it in any convenient way. Next, grate the carrots on a coarse grater. Prepare the brine: mix salt, sugar and water together. Put the cabbage and carrots in a jar, it’s up to you to mix it or not. Fill the entire contents with brine.

The fermentation process has started, now all you have to do is wait a while (usually several days). Be sure to taste the sauerkraut to see if it is done before serving it.

Daily sauerkraut

Most housewives choose this method of sourdough simply for its speed of preparation. This recipe will not leave many people indifferent. Have a notepad and pen ready.

White cabbage – 2 kg;
Carrots – 2 medium pieces;
Coarse salt – 2 tbsp. l.;
Bay leaf;
Peppercorns;
Water - glass;
Vegetable oil – half a liter;
Vinegar – 250 gr.;
Sugar – 100 gr.

To begin, cut the cabbage and grate the carrots on a coarse grater, mix them together and grind with salt - this procedure will release cabbage juice. For the brine: dissolve sugar, spices, oil and vinegar in water. Boil the mixture. Pour the resulting mixture over the cabbage and try to compress it or cover it with something heavy. A day later, delicious sauerkraut is ready.

Quick sauerkraut with beets

This recipe is used when you want to give cabbage a rather rich burgundy hue. And the dish prepared according to this recipe turns out very tasty and juicy. Beets provide cabbage with even more vitamins and minerals.

Ingredients for cooking:

White cabbage – 3 kg;
Fresh beets – 200 gr;
Garlic – 3 - 4 cloves (more if you like);
Carrots – 200 - 300 g (or 2 - 3 pieces);
Vinegar – 1 glass;
Vegetable oil – 200 g;
Sugar – 170 gr;
Coarse salt - 3 tbsp. l

The whole process begins with preparing the vegetables: they need to be washed and cut. You can cut cabbage and beets in any order - as you like.

For beets, these can be sticks, cubes, or straws; in the end, you can grate them. Cabbage can be cut into several large pieces, or in other ways: chopped coarsely or finely, into cubes, and so on. Grate the carrots.

All vegetables in a container can be placed in layers or mixed. Prepare the brine: peel and chop the garlic, add pepper, bay leaf, oil, garlic, vinegar, salt and sugar to the water. Boil.

Pour the boiling solution over the vegetables and place under pressure. The marinating process will take about 2-3 days. Once the snack is ready, place it in the refrigerator for storage.

All the cooking secrets

In order for every housewife to always have sauerkraut that is tasty and crispy, it is worth carefully familiarizing yourself with some of the subtleties and rules for fermenting this tasty dish.

The main secrets read:

Carefully monitor the release of bubbles in the container - you need to get rid of them mercilessly;
If the recipe calls for keeping the container open, pierce the cabbage with wooden skewers from time to time; this trick will allow air bubbles to escape faster;
The temperature for fermentation should be as comfortable as possible - the average ranges from 17 to 25 degrees, taking this factor into account, your snack will be prepared much earlier;
If you do not place another larger container under the jar or container in which the white cabbage is fermented, you risk getting a puddle of brine on the floor;
The container for storage and fermentation plays an important role in this procedure. Preference is given to the following containers: glass or wood. Enameled, aluminum and plastic containers are extremely rarely used.

No matter what kind of sauerkraut you plan to cook, you can only wish one thing - bon appetit!

Contraindications to eating sauerkraut

However, not everyone can eat sauerkraut, no matter how good it is. The reasons for this can be very different. So, doctors advise people with high blood pressure to eat this snack with caution. The dish is also contraindicated for the following diseases:

Kidney diseases;
Ulcer;
Gallstones;
Diseases of the pancreas.

It is worth mentioning separately that if you really want to try just a little bit of this delicious snack, but it is contraindicated for you, then you can consult with your doctor and he will advise what to do in this case.