Sauerkraut is an excellent snack and a rich source of vitamins, which are so lacking in winter. You can prepare a lot of dishes with sauerkraut; you can use it to cook soups, prepare main courses, and bake pies.
It takes up to several weeks to prepare the snack in the usual way, but there are also quick recipes and there are many of them. We offer six of the most popular recipes for cabbage starter using accelerated methods.
Instant sauerkraut recipes - general technological principles
Since ancient times, wooden containers have been used for pickling cabbage, but modern housewives prefer to do this in enamel pans. There is a certain nuance: the enamel should not be damaged, otherwise the interaction of acids with metal will cause the snack to acquire an unpleasant taste. The most common option is to quickly pickle cabbage in glass jars.
It is important what kind of cabbage to use for quick fermentation. Strong, dense forks of autumn varieties of the vegetable are ideal for fermenting cabbage in a quick way. They are white in color and their leaves are usually juicier.
When preparing for pickling, wash the forks well and be sure to remove the top leaves. After cutting in half, remove the stalk, then chop or cut into pieces of the desired size. Cabbage can be shredded with a knife or a special shredder, cut into checkers or large pieces.
If vegetables or apples are added, their amount should not be more than 3% of the mass of the prepared cabbage. To speed up fermentation, the cabbage is poured with hot brine, in which, in addition to salt, sugar is also dissolved. Vinegar is often added to this dressing, and less often vegetable oil is added.
The optimal temperature for rapid fermentation should not be below 24 degrees, so containers with cabbage are left warm and, after readiness, placed in the refrigerator.
Instant sauerkraut recipe - two-day recipe
Ingredients:
Five kilos of white cabbage;
300 grams of sweet carrots.
To prepare brine, per liter of purified water:
A level spoon of sugar;
Two full spoons of garden salt.
Cooking method:
1. After washing the forks, remove the top dense leaves. Cut the head of cabbage and chop it thinly. It is convenient to use a special shredder or potato peeler for these purposes, although this can be done carefully and simply with a sharp knife.
2. After peeling the carrots, grate the root vegetable into a coarse grater or thinly cut into strips.
3. Combine cabbage and carrots in a wide bowl and mix thoroughly. If the cabbage is a little tough, lightly knead it with your hands. Place the vegetables in a pickling container and prepare the brine.
4. Fill the pan with two liters of water, add salt and add sugar. Stirring, bring to a boil, then pour into the cabbage. If there is not enough brine, and it should completely cover the vegetables, you can slowly prepare an additional portion.
5. Cover the cabbage with a plate of suitable diameter or a wooden circle and press down a little. Place a small weight on top and leave it warm for two days.
6. Move the container with pickled cabbage to a cool place for storage.
Instant spicy sauerkraut: sourdough recipe in a jar
Ingredients:
Large forkful of white cabbage;
Two bay leaves;
Three large carrots;
Two small pods of hot pepper;
Six peas of allspice.
In brine:
Two teaspoons of evaporated (fine) salt;
Liter of settled drinking water.
Cooking method:
1. Using a special device or a knife, finely chop the cabbage. Grind the carrots on a coarse grater or grate them using the one used to prepare Korean carrots.
2. Pour the carrots and cabbage into a large bowl and mix well. If in the previous recipe the cabbage needed to be kneaded a little, then this time, on the contrary, we mix it carefully. It is best to do this with your hands, “fluffing” the vegetables.
3. Place the vegetable mixture in a clean three-liter jar, fill halfway and lightly compact. Place a bay leaf, a hot pepper pod and three peppercorns on top. Fill the jar a centimeter below the shoulders with the remaining cabbage, lightly compact it and lay out the spices. Don't forget to add hot pepper, although if you don't like it spicy, don't add it at all.
4. Prepare brine for cabbage. Dissolve salt in cool, preferably room temperature water; the brine should be a little saltier than the cabbage you want to get. Pour the brine into a jar and do it gradually. First, pour in about a third of the brine, carefully pierce the cabbage layer with a long stick and slightly push the cabbage apart so that the water fills all the voids. After this, pour out all the brine, fill the jar, not adding 1 cm to the neck.
5. Place the container in a deep dish, bowl or pan and, without covering, leave it warm. Every day, during the day and evening, we slightly push the cabbage layers apart with a stick to allow gases to escape. We stand for three days.
6. Store in the refrigerator, under a tightly closed, preferably non-metallic, lid.
Instant sauerkraut: recipe with garlic and vinegar in 5 hours
Ingredients:
A kilogram of late cabbage;
Two large carrots;
To fill:
Half a glass of unrefined sugar;
Half a liter of drinking water;
Black pepper - five peas;
A spoonful of coarse “pickling” salt;
Allspice - 4 peas;
Half a glass of refined oil;
Ten tablespoons of food vinegar.
Cooking method:
2. After mixing the vegetables in a large bowl, press four large cloves of garlic into the same bowl with a press and mix again. It is convenient to do this with your hands.
3. Bring the water to a boil, dilute sugar and salt, add oil and vinegar, and drop the peppercorns. After stirring, boil the brine for at least a minute.
4. Pour hot sauce over the cabbage, cover with a suitable plate and place a weight on top of it. Let the instant cabbage steep for at least 5 hours at normal room temperature. Then we transfer it to a glass jar and store it, sealing it tightly.
Instant sauerkraut: recipe with beets and garlic poured with vinegar
Ingredients:
Two kilograms of fresh cabbage;
Large head of garlic;
Two large beets;
Six peppercorns;
0.5 spoons of cumin (optional component).
Brine, per liter of filtered water:
Spoon of sugar;
35 ml food vinegar;
Two level spoons of garden salt.
Cooking method:
1. Cut the head of cabbage into checkers - square slices up to 4 cm in size.
2. Peel the beets and wash them. We grate one root vegetable using the coarsest grater, and cut the other into thin strips. Finely chop the peeled garlic cloves.
3. Wash a three-liter jar in hot water and soda and wipe it dry with a towel. Place beets and garlic cut into strips along the bottom of the container, add peppercorns and spices (cumin).
4. Place the cabbage in the jar tightly, without compacting it. There should be some space left between the pieces for filling. Place grated beets on top of the cabbage.
5. Prepare the filling. Bring a liter of water to a boil, pour sugar into it, then salt, stir, completely dissolving the bulk ingredients. Pour in the vinegar and bring almost to a boil again, but do not boil.
6. Pour the hot filling into the jar with vegetables. Having tied the neck with several layers of gauze, we leave it to salt for two days in a warm place. Then we put it in the refrigerator, where we store it under a nylon lid.
Instant sauerkraut: Georgian recipe in twelve hours
Ingredients:
Large forkful of white cabbage;
Small carrot;
Dark beets are a large root vegetable;
Onion head;
Hot pepper - 1-2 small pods;
Black or, optionally, allspice - 5 peas.
To fill with one liter of water:
A glass of vinegar;
Coarse salt - 2 full spoons;
Half a glass of sugar.
Cooking method:
1. Peel, thinly cutting off the peel layer, carrots, beets and onions. We cut the carrots into thin circles, the beets into strips, and the onion into half rings.
2. Peeled large cloves of garlic, in the amount of 5-6 pieces, are pressed into a small bowl with a special device. Alternatively, chop finely with a knife.
3. Cut the cabbage forks into four parts and completely remove the stalk. Cut the cabbage into large pieces.
4. Place the vegetables in a large bowl, add hot peppers and peppercorns, and add garlic. Mix everything thoroughly, no need to crush the cabbage. Packing it tightly, fill a three-liter jar with the vegetable mass, do not compact it.
5. Dilute the specified amount of salt and unrefined sugar in a liter of water. Bring the dressing to a boil; if debris has collected at the bottom, filter and boil again. After mixing the hot sauce with vinegar, pour it into a jar with cabbage.
6. Seal with a clean lid and leave in a warm place for 12 hours to “ripen”.
Instant sauerkraut: recipe without adding vinegar with apples
Ingredients for a liter jar:
Sweet and sour apples - 200 gr.;
50 gr. carrots;
A spoonful of sugar;
White cabbage without stalk - 700 gr.;
Two carnation umbrellas;
Allspice - two peas;
A spoon of special salt for pickling and pickling.
Cooking method:
1. Finely chop the cabbage and transfer it to a spacious bowl.
2. Coarsely grate the carrots and mix.
3. Wash the apples, cut into six slices, remove the core.
4. Place half the cabbage in a clean liter jar, top it with apple slices and cabbage again. We lay it tightly, lightly compacting the cabbage layers.
5. Pour sugar and salt into a container, place peppercorns and cloves on top of the cabbage. Pour hot water so that it completely covers the top cabbage layer.
6. Tighten the neck of the jar with gauze and place it close to heat for two days. Several times throughout the day we pierce the mass with a wooden splinter to release the air accumulated inside.
Instant sauerkraut recipes - useful tips and tricks
It is strictly forbidden to use aluminum utensils to ferment cabbage using quick methods. Such a metal quickly oxidizes when in contact with acid, and even the fastest cabbage will have time to acquire a grayish tint and an unpleasant metallic taste.
Before shredding, tear off and taste one leaf. If the pulp is juicy, with a slightly sweet taste, you can ferment it. It is better to stew cabbage that is not juicy and tasteless with fatty pork.
It is best to store sauerkraut prepared according to accelerated recipes in the refrigerator, tightly closing glass jars with nylon lids.
Sauerkraut is one of everyone's favorite dishes. This very tasty 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.
Sauerkraut - a classic recipe
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.
What do you need:
- 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
Products:
- 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:
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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
What do you need:
- 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.
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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 advice!
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.
Useful 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.
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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 must ensure 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.
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.
In Rus', cabbage was called the second bread. And it’s not surprising, because it was on the table all year round - fresh or pickled. And the second one more often! We also shouldn’t forget the good old traditions. Sauerkraut recipe - let's look at a few ways you can quickly ferment it yourself, at home.
Pickling is a natural fermentation process. The acid produced by it serves as a preservative, inhibiting the growth and development of pathogenic bacteria, including E. coli. This is perhaps the best way to prepare vegetables: less salt is used than when pickling, and no vinegar is added, as when pickling.
Now remember what culinary masterpieces can be prepared using sauerkraut. These are excellent first courses; cabbage soup (at least rinse your finger...), (I call him “mother-in-law”). Which kind of cabbage? Consolidation.
Go ahead. If you stew sauerkraut with tomatoes, onions (I’ll write this recipe soon...), and a couple of good sausages, how do you like that? You can even add such cabbage to it; it certainly won’t be spoiled by the presence of a salty-sour product. On the contrary, it will give the roll a refined and unique taste.
In this article you will find:
Yes, you can probably remember a lot, or even come up with a dish yourself where an ingredient such as sauerkraut would be appropriate. So. let's start fermenting!
Sauerkraut - a classic instant recipe
A classic of the genre, a simple recipe for sauerkraut is cabbage itself, carrots, salt and a little granulated sugar. You can add bay leaf, dill seeds, cumin, black pepper or allspice, cranberries. This is optional.
Choose mid-season and late-ripening varieties of white cabbage, large and tight, without green leaves. The cabbage should be sweet and crisp and creamy white when cut. It is better to add coarse rock salt, but not iodized salt: the product will taste bitter and smell unpleasant.
The dishes need to be enamel or glass.
So let's get started
1. Let's prepare a workplace; we will need to occupy almost the entire table. Remove the top leaves from the cabbage head.
2. Shred the cabbage into strips of approximately 5 mm, removing the stalk.
3. Add chopped carrots and seasonings if desired. Add salt, for 1 kg of cabbage - 30 g of carrots and 20 g of salt.
4. Now, the hardest part lies ahead: mix and firmly mash the cabbage with your hands. If you have a lot to chop, divide this process into portions. I’ll say right away that this process is not easy. The cabbage must be mashed until the juice comes out.
5. Place the mixture into the bowl, pressing firmly. You can use a pusher, I prefer to just press with my hand made into a fist.
You need to ensure that the juice squeezed from the cabbage covers it. Cover with a cloth and place a plate on top. Press down with pressure so that the juice comes out. Leave to ferment at room temperature.
4. Every day, pierce the contents with a wooden stick to the bottom of the container to release fermentation gases, otherwise the product will turn out bitter. Skim off the foam.
5. After 3-5 days (depending on the temperature at which the process occurs), fermentation is completed. The readiness of cabbage can be determined by taste.
Next, you need to remove the cabbage from the heat, place it in the refrigerator or on the balcony, but keep in mind: in the cold, as well as at warm storage temperatures, the cabbage can become soft. The most comfortable temperature for storing sauerkraut; zero - minus five degrees.
As you can see, the recipe for sauerkraut is quite simple and it’s quite easy to quickly prepare it at home. There is another way to leaven.
Recipe for sauerkraut with brine
This method of sourdough will not require much physical effort, like the previous one.
Take two medium heads of cabbage and chop them.
Carrots will follow; they can be chopped on a shredder for Korean carrots.
Now, everything needs to be mixed and squeezed a little.
Immediately place the cabbage in the container where it will ferment and compact it quite tightly.
Preparing the brine
The proportions are like this; I take it at the rate of two liters of water, four tablespoons of salt and two of the same spoons of sugar. That's all the wisdom. Mix everything well.
Take cold water and preferably not from the tap. Pour brine into the cabbage until it completely covers it. Place a plate on top and place a weight on it.
We are waiting for our harvest for three to four days. We remove the pressure and transfer the cabbage to another container, where it should stand for ten to twelve hours. What will it give? Excess bitterness will come out of the product.
All! You can put the cabbage in jars. Yes, right here! Before laying, you need to squeeze the cabbage a little. When compacted into a jar, there will be enough liquid.
It has been noticed that from two medium cabbage rolls it is possible to fill one three-liter jar.
This recipe is proven, if you follow it, you won’t be disappointed. Store this sauerkraut according to the same principle as written in the first recipe.
An old, simple recipe for cabbage starter (video)
This recipe is really simple and the final product is very worthy. The end result will be juicy, crispy sauerkraut. This is how our ancestors fermented (in the correct understanding of this word...).
A little about sauerkraut
When fermented, cabbage is not subjected to heat treatment, so its constituent substances are not destroyed and do not lose their beneficial properties. And such a product can be stored for up to ten months.
According to all the rules, cabbage is fermented for at least 3-7 days. Unscrupulous manufacturers use acetic acid to speed up the process: the product is ready in two days, but there is no benefit from it. And the taste is not the same.
Many housewives add sugar to cabbage, which also speeds up fermentation, which should occur naturally. You can sweeten the appetizer when serving.
High-quality sauerkraut, whether industrially or home-made, should turn out juicy and crispy, light straw, slightly yellowish in color, the taste of the right cabbage is a little salty with sourness.
If seasonings and spices were used during preparation, they will slightly affect the shade. Cabbage should be chopped into strips of approximately 5 mm (if thinner, valuable substances are less preserved), without large particles, leaves and stalks. Here is a recipe for sauerkraut.
The benefits and harms of sauerkraut for the human body
- Fiber promotes the digestion of food, vitamin B6 - the breakdown of proteins, so the snack is good to serve with meat.
- Cabbage juice improves heart function. Normalizes cholesterol levels.
- Thanks to antioxidants and a vitamin-mineral complex, it improves immunity and helps resist colds and flu.
- Suitable for allergy sufferers, since vitamin U has an antihistamine effect.
- Promotes rejuvenation. Vitamin C, a natural antioxidant, slows down premature aging of cells, vitamin A improves skin condition.
- Slows down the division of cancer cells and prevents the development of malignant tumors.
Don't overuse
Due to the abundance of organic acids, sauerkraut is contraindicated for people with high acidity, as well as those with chronic gastritis or ulcers. In addition, it causes increased gas formation.
Due to the presence of salt, it should be used with caution by hypertensive patients and heart patients. When preparing cabbage, a lot of salt is often used, and this causes swelling. Before eating, cabbage can be doused with boiling water to make the product less salty.
People prone to high blood sugar should also be careful with sauerkraut.
Sour cabbage is low in calories. But it’s still difficult to call it a dietary product. It turns out that any product with sourness increases your appetite, and if you are prone to overeating, it is better to exclude it from your diet, otherwise you can provoke yourself. Those who are on a diet should not pour oil on cabbage - this increases its calorie content.
That's all I was ready to say. I think you will find a sauerkraut recipe suitable for you here.
If so, write in the comments, maybe someone has their own?
Good luck and all the best!
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.
Kira 04.10.12
Excellent recipe, the sauerkraut turned out just like in the picture, white, juicy and tasty. Now I cook only this way :-) and only on Wednesday
Sveta 07.10.12
Cool photo, I just want to eat the cabbage. I will definitely try to ferment it for the winter.
Tatiana 10/18/12
The cabbage turned out great! Thanks for the site and all the recipes!
Lada 06.11.12
I made sauerkraut for the first time, I’m happy with the result, my husband liked it too
Julia 11/21/12
The cabbage took a long time to ferment, although I immediately put it in the cellar. But it turned out delicious, I won’t say anything.
Alyona
Julia, it’s quite natural that your cabbage fermented longer than indicated in the recipe. After all, the lower the temperature, the slower the process goes. That is why the first 24 hours should be kept at room temperature.
Elena 02/01/13
Hello! I prepared the cabbage exactly according to your recipe, but it turned out very salty. How can I fix this now? Today it is in the refrigerator for the first day.
Alyona
good day, Elena! To save cabbage, you need to do the following:
Buy another kilo and a half of fresh cabbage. It is advisable not to delay this. Chop finely. Then remove the sauerkraut along with the juice, mix with fresh cabbage, and then place it tightly in the vessel again. Leave at room temperature for a day. Be sure to pass gas several times. After a day, put the cabbage in the refrigerator. And then everything follows the recipe.
ZY In the recipe for sauerkraut, I additionally prescribed once again that we pour the spoons without the top.
Anna 02/11/13
The sauerkraut turned out excellent. For some reason I always thought that the process of preparing it was a long process, so I didn’t do it. But it only takes a few days and it’s done. Thanks for the recipe. Good site you have!
Alyona
Anna, thank you for your review))) I’m glad you liked the cabbage. Try fermenting cauliflower (I have the recipe on my website). Usually guests are not chasing delicacies, but sauerkraut)))
Nastya 09.30.13
I really liked your cabbage recipe! Thank you!
Maria 07.10.13
I fermented cabbage on Friday and tried it on Monday. It turned out good, now I’ll make more for the winter.
Natalya 10/14/13
I made cabbage using exactly this recipe, only without adding spices, last year, I took the recipe from Natalya’s website multivarka.ru. This is a very tasty recipe, the cabbage turns out simply miraculous!
Alyona
Natalya, thank you for your feedback, but you got it a little mixed up, you can stew the cabbage in a slow cooker, but you’ll have to ferment the cabbage the old fashioned way, but I assure you, this cabbage is worth it.
Natalya 10.17.13
Alena, I didn’t mix it up. The cabbage is simply fermented and the slow cooker has nothing to do with it, I just found a similar recipe there. I was looking for just such a recipe without water.
Alyona
Now everything is clear))) Ferment the cabbage this year according to my recipe, it should turn out no worse
Natalya 10.20.13
Thank you, Alena. I was just about to make sauerkraut and will try your recipe. I have no doubt that it will be very tasty. Your site is AMAZING! Thank you for your work!
Anastasia 10/31/13
Don’t laugh at me either, but in our family we also have a tradition for sourdough cabbage. We do this on the full moon and it doesn’t matter what day: women’s or men’s. The main thing is that there is a full moon. And there is no mysticism here, the simple influence of the moon on the liquid, such as ebbs and flows. In general, we chop the cabbage, carrots, spices, add salt and put them in a warm place. After a couple of days, the cabbage is ready. It always turns out tasty and crispy.
Alyona
Anastasia, thank you for the interesting addition. I've never heard of such a tradition, I'll have to try it)))
Marina 11/18/13
That's how long I fermented cabbage and didn't even know that I needed to pierce it several times to remove the gas. Now I’ll take this advice and do it the same way.
Lydia 11/20/13
Sauerkraut is a real storehouse of vitamin C, so in winter it is an indispensable food product! I always make two types of sauerkraut, with the addition of apple or beetroot! Pressure is very important for sauerkraut and be sure to pierce it and not be lazy!).
Alyona
Lydia, thank you for your feedback. Today I was going to make sauerkraut, I’ll try it with an apple)))
Nina 01/16/14
I love everything pickled: tomatoes, cabbage, watermelons. I’m reading your recipe, and there’s a barrel on the windowsill, fermenting. Only I also add 1 tablespoon without a slide of sugar to the cabbage, that’s what my mother taught.
Dusya 02/07/14
I also love sauerkraut. I put it in pies, as a filling, and stew it, and in cabbage soup. Only my mother taught me to add a pinch of sugar to cabbage, this way it releases juice better and becomes even tastier.
Svetlana 02/11/14
In spring, sauerkraut is especially popular and the recipe comes in handy. I’ve never heard of the fact that you need to salt on Wednesday, I’ll have to take this fact into account. Yes, and they made a good point about carrots. After all, it’s really not such a white cabbage if you put a little more carrots. This site always helps me with good advice and I am a regular visitor here.
Alyona
Svetlana, thank you for your feedback, and for visiting the site often)))
Zukhra 03/09/14
I’m hearing about Women’s Day on Wednesday for the first time, very interesting). But I like sauerkraut that is crispy and not very sour. I don’t rule out adding an apple or beetroot, but the classic version of fermentation is of course at the forefront). A wonderful product from which you can prepare a wide variety of dishes. And the cabbage itself is good, with onions and butter!
Tanya 09.11.14
I love sauerkraut; I have it on my balcony all winter. I make it the same way, only I make sauerkraut in a bucket or in a 25-liter saucepan.
sinatra 20.09.14
I read your recipe today and got a lot of positive reviews, so I decided to try it too. I just don’t understand what Women’s Day means? I will be grateful for your answer))
Alyona
sinatra, it's Wednesday or Friday. Monday (he), Wednesday (she), etc.
Olga 10/17/14
The recipe is very simple, I did everything right - but every other day at room temperature. the cabbage has become “snotty”, i.e. slippery and not sour. what did I do wrong?
Alyona
If you did everything according to the recipe and did not forget about salt (normal, not iodized), then there is only one reason: cabbage with nitrates.
Natalia 10.20.14
I was also taught to ferment cabbage on Women’s Day, lightly mix with salt (do not crush with your hands) and “tamp down” tightly, put in a little carrot, because... it softens the cabbage and makes sure to pierce it. But the principle is the same. Thank you! The cabbage really turns out great - juicy and crispy!
Lidiya 10.25.14
The cabbage turned out to be directly imbued with life and health, it even seemed to glow. I'm glad I chose your recipe.
Inna 03.11.14
I want to try making sauerkraut for the first time, but does it matter what container I cook it in, do I have a plastic food bucket? Thank you in advance.
Alyona
Inna, I would not recommend fermenting cabbage in a plastic bucket; even food-grade plastic does not fully comply with sanitary standards.
For sourdough, it is better to use glass, enamel containers or traditional wooden tubs, but these days you won’t find them with a fire during the day.
My cabbage is quick-cooking, so it is better to ferment it in small portions so as not to over-acidify. We prepared a 3-liter jar or pan, ate it within a week or two, and fermented the next portion. To ferment cabbage in large volumes, a slightly different technology is required.
Inna 05.11.14
Thank you, Alena
Larisa 11/24/14
Please tell me how to distinguish winter cabbage?
Alyona
Larisa, winter cabbage ripens in the fall. It has a narrow, oblong stalk; medium-sized cabbage usually has a round stalk. Ask to cut the cabbage and everything will become clear.
Marina 11/25/14
The cabbage turned out to be too salty and bitter, there was not enough sugar, I added sugar and the taste was divine!!!
Alyona
Marina, try to read recipes more carefully. It is in paragraphs 13 and 16 that it is necessary to pierce sauerkraut to remove accumulated carbon dioxide. If you don’t do this or do it occasionally, a bitter taste will appear. As for sugar, YES, it can be added if desired before serving (point 17).
Oleg 11/28/14
Thank you! Very interesting recipe, I’ll wait exactly three days and then I just can’t resist)))
Vika 01/10/15
It seems that this is complicated - I took cabbage, carrots, spices, chopped them and grated them, and everything is ready. But no, there are so many nuances here - some prefer to ferment it in brine, others in its own juice, as written here, there are those who add beets for color. But still, I personally prefer the classic method, as in this recipe.
Vika 01/27/15
I decided to ferment the cabbage according to all the rules, and I’m glad that the cabbage really turned out juicy and crispy. With Lenten butter and onions it went just like a charm. I decided to show off my photo, fortunately I managed to pour it into the plate in time before my husband and son devoured everything))).
Alyona
Vika, thank you for such a delicious review and photo)))
Vika 01/28/15
Alena, this is only thanks to your tips. After all, I didn’t even know before that I needed to take winter cabbage, but when I tried it, it really turned out that it releases juice better. And I learned about the special women’s day from you, before that I fermented whenever I wanted. And now I know these subtleties)), it’s good that you share your secrets with us.
Ilga 02/25/15
It’s good that I found this recipe, otherwise I tried to ferment cabbage several times before, but it turned out bitter and turned black on top. Now I see that I did a lot of things wrong. Thank you, now I will know.
Yuri 03/05/15
The bottle is feminine...
Alyona
Yuri, thank you for reporting the error)))
Fedor 01.10.15
It’s only been four days since we put the cabbage in the jar, and we’re already crunching it to the fullest :)) I liked the recipe, thank you!
Elena 10/31/15
I prepared cabbage according to this recipe, it turned out very tasty, just great!
Tamara_G 05.12.18
I didn't understand one thing. Do you need 3 kg of shredded cabbage, in its pure form? Or a 3-kilogram head of cabbage?
Alyona
Tamara, take a 3-kilogram head of cabbage)))))))
Dilya 12/17/18
Thank you very much I really liked it!!! Hello everyone from the city of Khujand! Cool site!
Alyona
Dilya, thank you very much for your feedback)))))))))))
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