It's time to get out the cutting boards, shredders, and sharp kitchen knives. We need to prepare cabbage for future use, so that in winter cabbage dishes will diversify our table and delight our family.
Sauerkraut is an original Russian appetizer. And it can be used either as a completely independent dish or as a component of other delicious dishes. For example, fillings for pies and pies, salads or hot borscht. Unlike other pickles, cabbage, when fermented for a longer period of time, does not need to prepare brine at all, since the cabbage is sauerkraut in its own juice with a certain amount oh salt. At the same time, quite a lot of juice is released, and the sugar contained in the cabbage promotes an absolutely natural fermentation reaction.
However, if you need quick-cooking sauerkraut, then the fermentation process can be accelerated. Using pre-prepared marinade: add sugar solution to the chopped cabbage. Cabbage fermented according to this recipe will be ready in just 2-3 days, and it will taste delicious and crispy.
Instant sauerkraut. Cabbage recipe for 2 days in a 3 liter jar
A very quick way to make sauerkraut. No need for a barrel, no pressure, no infusion of the product for a long time. The maximum time for fermenting cabbage according to this recipe is 2 days. But by and large, you can eat cabbage the next day.
Compound:
Water - 1 l
Table salt - 2 tbsp. l.
White cabbage – 2 kg
Carrots – 200 gr
Preparation:
Boil water, add salt, cool to room temperature. Salt/water ratio - 2 tbsp. l./ 1 liter.
Shred cabbage and carrots. For every kilogram of cabbage we take 100 grams of carrots. That is, for an average fork of cabbage - 2 carrots.
Once we have chopped it, we begin to put the cabbage in the jar. We lay it down and press it with a long masher, compact it. The more cabbage in the jar, the more you will have to crush and push it. It is advisable that there is no space between the layers.
When the jar is filled to the very neck, pour the brine solution, prepared in advance and cooled, into it.
Pour gradually, allowing air to escape from the cabbage mass in the jar.
We poured it and crushed the contents a little. You will see it bubble at the neck. This is fine.
In this form we put it somewhere in the kitchen. The room should be warm, but not hot. It is better to place some kind of bowl under the jar, because the cabbage will ferment and the juice may leak out over the edge.
Periodically, the cabbage must be pierced with something like a long knife or knitting needle so that fermentation products are removed from the cabbage throughout the entire volume of the jar. We also periodically knead the top, trying to push through the cabbage; this will also cause gases to escape.
Within a day, the cabbage will look as if it has been fermenting for three days already (if you do it using the usual method, with pressure). And after 2 days you can eat it as fermented, put it in jars and put it in the refrigerator.
A very quick way to ferment cabbage.
Pitfalls: do not overdo it with salt, otherwise the cabbage will not ferment, but will simply sour and spoil. Too little salt is also bad, the taste will not be the same. The best proportion is 2 heaped tablespoons per 1 liter of water.
Obvious advantages: no need to bother with tubs and oppressive stones, you can cook this cabbage as it runs out. They ate it and did it again. Bon appetit!
Instant sauerkraut in a jar per day
Most housewives choose this method of sourdough only for its speed and ease of preparation.
Compound:
White cabbage – 2 kg
Carrots – 2 pcs.
Coarse salt – 2 tbsp. l.
Bay leaf
Peppercorns
Water – 1 glass
Vegetable oil – 0.5 l
Vinegar – 250 gr
Sugar – 100 gr
Preparation:
Cut the cabbage and grate the carrots on a coarse grater. Mix them together and rub 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 and cover it with something heavy. A day later, delicious sauerkraut is ready. After the snack is ready, transfer it to a more convenient container – a jar, which you then put in the refrigerator for storage.
Eat for your health! Bon appetit!
On a note
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.
Instant sauerkraut. 3-day sauerkraut recipe
Compound:
Cabbage - 1 head
Carrots - 1 pc.
Water - 1 l
Salt - 1 tbsp. spoon
Sugar - 1 tbsp. spoon
How to cook three-day cabbage:
Chop or shred the cabbage.
Peel the carrots, wash them, grate them on a coarse grater.
Add carrots to cabbage.
Mash a little, mixing with coarsely grated carrots, without salt.
Place tightly in a three-liter jar.
Prepare the brine. To do this, boil water and add salt.
Add sugar. Mix.
Pour hot brine over cabbage. Cover the jar and place it in a bowl, as the brine will leak out during fermentation. Periodically pierce the cabbage with a pointed stick to remove gas.
After 3 days, the three-day cabbage will be ready. Store cabbage for three days in a cool place.
Bon appetit!
How to make instant sauerkraut with carrots and apples for the winter
Compound:
Cabbage (preferably white) – 2 kg
Carrots (preferably sweet varieties) – 200 g
Apples (any variety) – 200 gr
Salt – 2 tsp.
Sugar – 2 tbsp. l.
How to salt instant cabbage in a jar without vinegar:
First, we need to wash all the vegetables under running water.
Then, from the cabbage, we remove the top green leaves and cut the head of cabbage in half (a large head of cabbage into 4 parts). Now it needs to be chopped using a special shredder or a sharp knife into thin long strips of the same width.
Then, peel the carrots and grate them on a coarse grater.
Apples, too, need to be peeled, cored, and then cut into small slices. What size the components of the recipe should be can be clearly seen in the photo.
Now you need to mix the cabbage with salt and granulated sugar.
Next, we need to press the cabbage with our hands, in the manner of kneading dough, until the cabbage juice is released.
Then, mix grated carrots and apple slices with grated cabbage. And we transfer our preparation into a jar for fermentation.
Please note that the cabbage should not completely fill the dish. This is necessary so that during fermentation the resulting juice does not spill out of the jar.
Leave the cabbage to ferment in a warm place for 48 hours. When the cabbage has fermented, it will need to be put in a cold place.
It is better to serve this delicious, crispy instant cabbage with finely chopped onions and aromatic vegetable oil. Bon appetit!
Instant sauerkraut at home. Recipe for delicious crispy and juicy cabbage for the winter
The perfect sauerkraut for your whole family! Very tasty and quick recipe!
Bon appetit!
A simple recipe for quickly fermenting delicious cabbage with beets for the winter
This dish is easy to prepare and does not require much expense. And what is very important is that it is a healthy dish. Fermentation occurs naturally without adding vinegar.
Compound:
White cabbage-1 kg
Carrot-300 gr
Beetroot-300 gr
Celery-300 gr
Salt-2 tbsp. l.
Sugar-1 tbsp. l.
Bay leaf
Allspice
How to make sauerkraut with vegetables:
We start preparing the preparation by clearing the head of cabbage from damaged leaves, washing it in running water and shredding it.
Peel the carrots, beets and celery root, rinse and grate on a coarse grater.
Mix all the vegetables.
It is better to prepare the brine in advance. Pour hot water over salt and sugar. Add bay leaf and allspice to taste and bring to a boil. Let cool to a temperature of approximately 18-25 degrees.
Pour over the prepared vegetables so that the brine covers them completely. We keep the vegetables for two days at room temperature. Stir once or twice a day to release accumulated gases.
This sauerkraut with vegetables is best stored in the cold. It can be used as an appetizer, as well as a dressing for borscht, salads, and vinaigrettes. Bon appetit!
This number of products in the recipe does not require strict adherence; you can change the ratio of products. If desired, you can add viburnum, sour apples, cranberries or lingonberries to these products. Experiment and your sauerkraut with vegetables will turn out much tastier.
Instant sauerkraut. A simple recipe for sauerkraut in a jar without vinegar
Compound:
White cabbage - a large fork
Carrots - 2 pcs.
Bay leaf - 3 pcs.
Salt - 1 tbsp. l.
Granulated sugar - 1 tbsp. l.
Preparation:
The recipe is very simple. Take a whole large dense cabbage and 2 carrots.
Chop the cabbage and grate the carrots and mix them. Add bay leaf and peppercorns.
And carefully place it in the jar. Separately, pour warm boiled water into a liter jar, dissolve 1 tablespoon of sugar and salt in it. Pour water into a jar. A liter does not always fit, most often a third of a liter.
We put the jar in a bowl because during fermentation the water runs out of the jar. We pierce it once or twice a day with a knife or stick to release accumulated gases. Cabbage is usually ready in 2 days, but sometimes it takes longer, you need to try.
When serving, garnish with cranberries. Bon appetit!
Sauerkraut with cranberries in an instant jar
Ingredients per barrel:
10 kg cabbage
200 grams of cranberries
a little dill
1 cup fine salt
Preparation:
Previously, cabbage was fermented in barrels. For food, we prepare instant sauerkraut in jars according to the same recipe as for the barrel and take the products in the same proportions. For this recipe, in a jar with a step-by-step photo taken, salt only one head of cabbage, take salt and cranberries in proportion to the weight of the cabbage.
To prepare sauerkraut with cranberries, we begin by removing the dry outer leaves, cutting the head of cabbage in half, removing the stalk and cutting the cabbage into small strips.
Place the shredded cabbage in a plastic container, add salt and stir.
Carefully crush the cabbage with your hands so that it releases juice. Then, compact tightly in a bowl and leave for an hour. Then we repeat everything: knead, tamp, leave to stand for another hour.
Add dill to the cabbage that has already given juice. Stir, drain off excess juice. Sometimes there is a lot of juice, but you can’t drain all the juice completely - the cabbage will be dry and not crispy. Leave to salt for a day in a cool place. It is necessary to pierce the vegetable mass with a pointed stick or long knife to the very bottom several times a day, releasing gases.
At the last moment, add clean cranberries and carefully mix with your hands or a wooden spatula.
Now you can put the cabbage in jars and store it in the refrigerator. Although, if you are preparing a large amount of cabbage for the winter, then a barrel is preferable.
Delicious sauerkraut with cranberries is served with hot dishes or as a cold appetizer. Bon appetit!
Instant sauerkraut with vinegar
This simple recipe is for those who like to crunch cabbage - and quickly.
Compound:
White cabbage - 1 fork (or 2)
Carrots -2 pcs.
Garlic-5-6 cloves
Hot peppers - to taste and desire
For the marinade:
1 liter of water
3 tbsp. l. salt
1 cup 5% vinegar
2-3 tbsp. l. refiner vegetable oil
2 tbsp. l. honey
Preparation:
Shred the cabbage and coarsely chop the carrots. Garlic slices.
Mix everything well without squeezing the juice. If desired, add peppercorns and, if you want, bay leaves.
To make the marinade, add salt to the water, bring to a boil, then add vegetable oil and vinegar to the boiling brine. And as soon as the water starts to boil again, honey. As you know, it does not tolerate heat treatment, so you need to try to do everything quickly.
As soon as the mixture is mixed and the water has boiled, immediately pour it over the prepared cabbage.
Now we put it under pressure and leave it at room temperature for 12 hours.
After the time has passed, transfer to jars for storage, after squeezing out a little excess liquid. You can store it in the refrigerator or just on the balcony.
The cabbage is completely ready. Before use, you can also season it with aromatic homemade oil and add onion. Help yourself!
Sauerkraut is a real treasure. In winter, it often happens that you crave sour, hearty cabbage that crunches in your mouth. This is a real salvation in winter. Guests suddenly arrived - the appetizer was ready for the table. And just like a salad, especially with fried potatoes - you'll lick your fingers! In addition, sauerkraut is a very healthy product. Rumor has it that it cures all ailments. An excellent salad, a sea of vitamins and a wonderful taste, it just flies away, especially in winter.
For those who have a sweet tooth, I would like to advise you to check out my colleague Tatyana’s blog for delicious and quick recipes for apple jam for the winter. Be healthy, see you again on my blog.
In winter, when all fresh vegetables are either not of the best quality or very expensive, the question arises: what to use as a salad for dinner or lunch? An excellent option would be instant sauerkraut. This treat is liked by men and women; it contains many useful elements; it is recommended to eat it in winter.
How to quickly ferment cabbage
It usually takes several weeks to prepare the snack. It should stand and let out the juice, but there are options for how to sauerkraut in a quick way. You should start with the selection of products; you will have several types of main components to choose from. If this is not your first time making sourdough, then choose the variety that you like based on your personal preferences. The most popular option is regular white cabbage.
This variety has a low cost, is always available on the shelves and is easy to prepare. You can choose the right instances based on the following criteria:
- When squeezed in your hands, the head of cabbage should be dense and strong.
- There should be no visible damage to the vegetable, cracks or chips.
- The leaves of the vegetable must be fresh, do not take wilted ones.
- To reduce waste, take large specimens.
Sauerkraut in instant brine
Cooking time: 40-50 min (+ 3 days)
Number of servings: 8-12.
Purpose: snack.
Cuisine: Russian.
Instant sauerkraut in brine is one of the easiest options for preparing this snack. You will need strong, elastic heads of cabbage to give the salad an appetizing crunch. The ingredients will also include products for preparing brine for a 3-liter jar. Below is a step-by-step recipe with photos on how to quickly prepare sauerkraut.
Ingredients:
- bay leaf – 4 pcs.;
- white cabbage – 2 kg;
- allspice – 6 peas;
- carrots – 3 pcs.;
- salt – 2 tbsp. l.;
- water – 1.5 l;
- sugar – 2 tbsp. l.
Cooking method:
- Start by preparing the brine. Dissolve salt and sugar in hot water, mix thoroughly until they are completely dissolved.
- Separate the damaged, rough leaves from the head of cabbage and finely chop the cabbage.
- Using a coarse grater, grate the carrots and mix them with cabbage.
- Transfer them to a jar, interspersed with bay leaves and pots of pepper.
- Pour in the brine so that it completely covers the ingredients, cover with gauze. The brine will overflow, so place a plate under the dish. Over the next 3 days, periodically knead the starter with a spoon and return the leaked brine back.
- In 2-3 days the treat will be ready. Can be used for making pies, sour cabbage soup or simply as a snack on the table.
Per day
Number of servings: 7-9.
Calorie content of the dish: 2 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
We can say that this is a classic version of the quick preparation of this snack. Delicious sauerkraut with vinegar will be ready in 24 hours; it can be placed on a holiday table or during dinner. The type of cabbage is not particularly important, but the recipe describes a white cabbage variety. The “classic” marinade for sourdough is used. Below is a way to ferment cabbage in a day.
Ingredients:
- sugar – 1 tbsp. l.;
- spices;
- Bay leaf;
- salt – 2 tbsp. l.;
- vinegar - 8 tbsp. l.;
- cabbage – 2 kg;
- carrots – 800 g;
- water – 1 l.
Cooking method:
- Wash the head of cabbage well, remove the top leaves. Cut the fork in half, then chop it into thin strips.
- Peel the top layer of carrots and grate them on a coarse grater.
- Mix both components, add spices.
- Place all ingredients in a glass jar and squeeze well.
- Prepare the marinade: boil water, add sugar, salt, vinegar. Turn off the liquid after boiling and let cool a little.
- Pour marinade into a jar.
- Close the lid and leave for a day.
In 2 hours
Cooking time: 40 min (+2 hours)
Number of servings: 8-10.
Calorie content of the dish: 19 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
This is the fastest cabbage starter you can think of. Suitable if you have nothing to put on the table as a snack and need to come up with something urgently. Instant sauerkraut according to this recipe is prepared together with vinegar essence and marinade. At first the cabbage will be hard, the taste will not be so rich, but if you let it stand for 5-6 hours, this situation will change. Below is a recipe for how to cook sauerkraut in 2 hours.
Ingredients:
- carrots – 2 pcs.;
- cabbage – 2 pcs.;
- vinegar – 70 ml;
- water;
- granulated sugar - 1 tbsp.;
- sunflower oil – 120 ml;
- salt – 2 tbsp. l.
Cooking method:
- Clean the head of cabbage from bad, spoiled leaves. Shred it at 1, if it turns out too thin, then set the shredder to 2.
- Wash, peel and grate the carrots on a medium grater.
- Prepare the marinade: boil a liter of water, add salt and sugar one by one, mix well. Then add vinegar and oil.
- Let it boil for 7 minutes, you can taste and add the missing ingredients to taste.
- Mix the carrots and cabbage, place in a wide saucepan, pour in the warm marinade and cover with a lid.
- After 2 hours you can serve the treat. If desired, you can store it in the refrigerator.
Recipe in a jar
Preparation time: 50 min (+3 days).
Number of servings: 18-20.
Calorie content of the dish: 19 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
There are many options for preparing this dish, but this recipe for instant sauerkraut in a jar is even better because you don’t need to chop the cabbage. You can ferment the product directly in large pieces, you will get a savory and spicy snack for the table. Before putting everything in a jar, you should support the vegetables in an enamel container under pressure (weight). Below are instructions on how to cook cabbage in pieces.
Ingredients:
- carrots – 500 g;
- salt – 400 g;
- garlic – 4 cloves;
- cumin – 2 tsp;
- water – 9 l;
- cabbage – 10 kg;
- capsicum – 2 pcs.;
- sugar – 800 g.
Cooking method:
- Remove the top leaves and cut out the stalk.
- Cut the vegetable into large pieces and place in an enamel bowl.
- Mix salt and water and pour over cabbage.
- Place the oppression on top for 4 days at room temperature.
- Chop garlic, hot pepper, grate carrots, mix with cabbage. Add cumin and place the snack in jars.
- Strain the brine remaining in the bowl, bring to a boil, add sugar and pour into jars.
- Next, you need to ferment the treat at home for another 3 days, sometimes letting gases in from the jar using a wooden skewer.
With beets
Cooking time: 30-40 minutes (+2 days).
Number of servings: 8-12.
Calorie content of the dish: 22 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
This is one of the cooking options for this dish. Sour cabbage with beets acquires an unusual taste and attractive appearance. On the festive table, a bright pink appetizer attracts the attention of all guests. Regardless of the variety, you will receive a crispy, tasty treat; sometimes it acts as a preparation for vinaigrette. This quick way to prepare this dish will help preserve all the vitamins and nutrients in the food.
Ingredients:
- water – 1.5 l;
- beets – 300 g;
- cabbage – 1.5 kg;
- salt – 2 tbsp. l.;
- garlic – 1 clove;
- carrots – 300 g;
- black peppercorns – 5 pcs.;
- bay leaf – 2 pcs.;
- sugar – 1.5 tbsp. l.
Cooking method:
- Cut the head of cabbage into 4 pieces, each of them into approximately equal squares.
- Grate the beets and the carrots themselves through a Korean carrot grater and mix them.
- Crush the garlic with a knife and place immediately on the bottom of a 3-liter jar.
- Layer cabbage, a mixture of carrots and beets.
- Bring water to a boil in a saucepan, add black pepper and salt.
- Place the bay leaves in the brine, boil lightly, and cool the contents to 80 degrees.
- Pour the brine into a jar and leave it for 2 days at room temperature.
Without vinegar
Cooking time: 40-50 minutes (+2 days).
Number of servings: 7-9.
Calorie content of the dish: 19 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
This method of fermenting this recipe is designed for quick preparation and equally quick eating, because the appetizer cannot be stored for a long time. The treat turns out to be very tasty, but it still differs from the barrel version; it can be described as “lightly fermented.” Instant salted cabbage without vinegar turns out crispy, appetizing and, most importantly, without vinegar at all.
Ingredients:
- salt – 60 g;
- water – 1 l;
- sugar - 50 g;
- cabbage – 1 pc.;
- carrots – 2 pcs.
Cooking method:
- Chop the fork into strips, peel the carrots and grate on a coarse grater.
- Then you need to cook the marinade: pour water into a saucepan, put on fire, add salt and spices. When everything is dissolved in water, the brine is ready, leave it on the stove to cool to room temperature.
- Pack the chopped vegetables tightly into a jar and pour warm marinade on top.
- Do not cover the dish with a lid, leave it warm for 2 days. Poke the contents periodically with a knife to release air bubbles.
- After 2 days, pour the brine into the pan, pour sugar into it, stir so that the sweetness dissolves, and pour it back into the jar.
- After this, the treat should sit for at least 10 hours, then you can close the lid and put it in the refrigerator or on the table immediately.
Video
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 in this case This 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.
Sauerkraut - quick recipe for 24 hours:
To prepare sauerkraut a day in advance, you need to take ordinary pickling varieties of cabbage, the same as for classic pickling, i.e. tight, dense, late ripening varieties. Wash a forkful of cabbage, remove everything ugly and unnecessary from it, cut it into sectors, and then chop them, putting the strips in a large saucepan.
For carrots, take a grater with large holes and grate it, first removing the top peel. Add to the cabbage, since now you have to mix everything together.
Mix the cabbage straws and carrots with each other. During the process, you need to crush the vegetables with your hands so that the cabbage softens and is not too hard in the salad. Pour some cumin grains into the softened vegetables (if you like the combination of cumin and sauerkraut, otherwise you can omit the spice or replace it with sweet peas, bay leaves, etc.).
When the cabbage has warmed up well, place it in a suitable container, for example, a 3-liter glass jar. If you don’t have a jar that fits in the refrigerator, you can use a food container; fortunately, there is now a very large selection of them in retail outlets. We would like to emphasize this process: during the laying process, the cabbage and carrots must be placed in a container very tightly, tamped with your hand or with a potato masher, so that the cabbage lies compactly and there is enough prepared marinade for it to pour on top.
After the cabbage is placed in a container, we prepare the marinade, which will ensure the “quick ripening” process and the entire taste result. To do this, dissolve salt and sugar in a liter of boiled water, heat the water, dissolving crystals of bulk products, and after cooling the sugar-salt solution, pour in vinegar.
Pour the prepared liquid into the container with cabbage and carrots, making sure that there is no accumulation of air or bubbles in any place in the container or jar. You can take an ordinary spoon and make deep “punctures” to the bottom of the container, releasing excess bubbles to the top. Cover the container with cabbage with a lid and place it in the refrigerator for the indicated 24 hours.
After a day, you can prepare a cabbage salad with a real pickled taste - squeeze a little and remove the required portion of cabbage from the marinade, season with fragrant oil, add salad or regular green onions to taste, sprinkle the existing greens on top.
Sauerkraut a day in advance is crispy, appetizing, and most importantly – quick and ready!
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