Greetings our dear readers. The time is closer to frost. It's time to think about how to prepare cabbage for the winter. One option is instant sauerkraut. Why fast? Yes, because with these recipes you do not need to ferment cabbage in barrels for a week, or even more. Everything is much faster, but it turns out juicy, crispy ... mmm ... just delicious.

Also, a big plus is that according to such recipes, sauerkraut can be made at any time of the year. They wanted to, they bought cabbage, and tomorrow you can enjoy crispy cabbage.

Sauerkraut is not only tasty and cheap, but also very healthy. With such cabbage, you can cook a lot of dishes, such as borscht, cabbage soup, various salads and so on.

Sauerkraut - not only tasty, but also healthy

Before you start cooking, you need to know some secrets. All housewives have their own, there are many of them. But we will list the most important ones:

For sauerkraut, it is necessary to take only rock salt, without any additives. Let's say fine iodized salt makes the cabbage soft, and the taste changes.
Juicy and crispy cabbage can be obtained with the addition of apples, cranberries, lingonberries, bay leaves, caraway seeds, sweet peppers and beets. But don't mix everything at once!
It is best to do harvesting on the growing moon. Grandmothers also said that it’s better to do cabbage on those days where there is a letter “P” (Tuesday, Wednesday, Thursday), but you can’t do it on “Sunday”.
For sourdough, dense heads of late white varieties are selected, not less than 0.8 kg. Defects of heads are allowed no more than 5%.
Sauerkraut must be put in sterilized jars, so it will be stored longer.
It is necessary to store sauerkraut in a dark, cool place, but not below + 1ºС.
If you pour cabbage into jars with hot brine, the jar may crack. To prevent this from happening. Jars must be sterilized and warm at the time of pouring the brine.
When the cabbage is fermented for several days, it needs to be helped to release gases. It is necessary to pierce it with a knitting needle to the very bottom.
For fermentation, it is better to use enamelware if there is no barrel.

Sauerkraut with carrots is a classic.

Sauerkraut with carrots

This is the most common option. You can rightly say a classic. Instant sauerkraut is obtained in a week. Not quite quickly, but nothing will happen to her until spring.

Ingredients:

Cabbage - 3 kg .;
Carrots - gr.;
Sugar - 5 tablespoons;
Salt - 70 gr.

Step 1.

We wash and clean the cabbage, remove the outer sheets. Now Shred with a knife or on a special grater.

Shredding cabbage

Step 2

Wash and clean carrots. We rub on a large grater.

Step 3

Mix with cabbage, salt and grind, knead with your hands until juice appears.

We crush cabbage

Step 4

Now we put it in some container, tamp it tightly and put it under oppression. We put the container in a warm place until foam appears.

Cabbage under pressure. You can invent anything. The main thing is to press the cabbage well

We remove the foam and pierce it with something thin and long. For example knitting needles. So cabbage should ferment for 7 days.

Step 5

After that, we simply transfer it to sterilized jars and put it away for storage in a dark and cool place.

Sauerkraut with grapes and honey.

Cabbage with grapes and honey

According to this recipe, instant sauerkraut is prepared in just a day. And the taste is sweet and pleasant. You can try making a small batch. This recipe is designed for about 3 liter enamel saucepan.

Ingredients:

cabbage - 2 kg;
grapes - 1 kg;
carrots - 200 gr;
honey - 100 gr;
salt;
basil - 100 gr.

Step 1.

We clean and chop cabbage and carrots in a way convenient for you.

Step 2

Mix everything, sprinkle with salt, knead well and put in a prepared container.

Step 3

Now lay out the grapes and basil in layers.

Step 4

We make a pickle. For 1 liter of water - 15 gr. salt, stir and add 100 gr. honey. Bring to a boil and pour into a saucepan. Cover with a lid and leave overnight.

We sour cabbage with apples.

Sauerkraut with apples

This recipe is the most popular in our family, so we make a lot. There is nothing unusual here, but instant sauerkraut turns out to be very tasty, with such malic acidity. Apples need to choose late varieties, sour and green.

We will need:

cabbage - 10 kg;
apples - 0.5 kg;
salt - 250 - 300 gr;
Dill seeds;
caraway.

Step 1.

As usual, chop the cabbage and grind with salt.

Step 2

We clean apples from the skin and core. Cut into thin slices.

Step 3

Now we put it in a container in layers. Cabbage, then apples with dill and cumin. Then again cabbage and so on. We put it all under pressure for a few days. Unforgettable to help the gases go out, piercing with a knitting needle to the very bottom.

Step 4

Now we put it in sterilized jars and for storage.

Instant sauerkraut in a jar.

Cabbage pickled in jars

It is not necessary to ferment cabbage in other containers, you can immediately ferment it in a jar. This recipe is simple and fairly quick. The snack is ready in 2 days.

Ingredients:

cabbage - 3 kg;
apples - 2 pieces (sweet and sour);
carrots - 2 pcs. medium;
sugar - 1 tablespoon;
salt - 1.5 teaspoons.

Step 1.

Shred the cabbage with a thin salt shaker.

Step 2

We clean the apples from the skin and core. We cut into slices.

Step 3

We clean the carrots and rub on a coarse grater.

Step 4

Now add salt and sugar to the cabbage. Mix well until it gives juice.

Step 5

Now mix cabbage, carrots and apples. Mix well and ram the jar tightly. Preferably 3 liters. Leave in a warm place for 2 days. Be sure to help release gases by piercing with a knitting needle. You can put a rag or dishes under the jar so that the juice does not spread on the floor.

Step 6

Then we put the jar in a cool place for storage.

Recipe for sauerkraut "Rustic".

Sauerkraut spicy with beets

Instant sauerkraut is spicy, for those who like it spicy. This recipe is for a large amount (about 3-4 three-liter jars), but it can be safely reduced by half.

Ingredients used:

cabbage - 8 kg;
beets - 300 gr;
greens - 100 gr;
horseradish - 100 gr;
garlic - 100 gr;
hot pepper - 1 pc. (medium size).

For brine:

water - 4 liters;
salt - 200 gr;
sugar - 200 gr.

Step 1.

We will now cut the cabbage into medium-sized squares.

Step 2

But we cut the beets into thin layers - slices.

Step 3

Finely chop the garlic, hot chilli pepper and horseradish. Mix thoroughly all the ingredients with cabbage and beets. and add to the banks. You don't need to be tight.

Step 4

I'm preparing the brine. Mix water, sugar and salt until completely dissolved. Bring to a boil. Now we fill them with warm jars.

Step 5

we put the jars to ferment for 2-3 days. Then we put the jars in storage.

Sauerkraut with cranberries for 3 days.

Sauerkraut with cranberries

A very simple and delicious cranberry recipe. Cabbage crunches, and cranberries give a unique aroma and taste.

Ingredients:

cabbage - 2 kg;
carrots - 2 pcs medium;
cranberries - 100 gr;
bay leaf - 3-4 pieces;
black peppercorns;
thymine.

Fill:

water - 1 liter (boiled and hot);
salt - 1 tablespoon;
sugar - 1 tablespoon.

Step 1.

Cook the cabbage and cut into a thin salt shaker.

Step 2

We clean the carrots and rub on a coarse grater. Now mix the vegetables well.

Step 3

Put in layers in a jar. Between the cabbage bay leaf, thymine and pepper. Lightly tamp. Put a handful of cranberries on top.

Step 4

We are preparing the marinade. Add salt and sugar to hot water, mix well until completely dissolved. Then we fill the jar with it and leave it for 2-3 days in a warm place. We help the gases to escape by piercing the cabbage.

Step 5

After fermentation, remove the jar for storage in a cool and dark place.

Instant Sauerkraut with Vinegar.

Cabbage ferments quickly with vinegar

Instant sauerkraut is delicious, crispy and sweet. Thanks to the vinegar, sauerkraut can be tasted the very next day.

We will need:

cabbage - 2.5 kg;
carrots - 2 pcs. large;
salt - 2 tablespoons with a small top.

For the marinade you will need:

water - 1 glass;
vegetable oil - 0.5 cups;
vinegar 7-9% - 0.5 cups;
sugar - 0.5 cups;
black peppercorns - 10 peas;
bay leaf - 4 pcs.

Step 1.

Shred the cabbage and three carrots on a coarse grater. Mix everything and knead with salt so that the cabbage gives juice.

Step 2

We are preparing the marinade. Mix all the ingredients in a saucepan, put on fire and bring to a boil.

Step 3

Pour the cabbage with the resulting marinade. Let cool and then tamp the cabbage, put under pressure. We put it in the refrigerator. After a day, you can safely try, make salads or other dishes.

That's all. Of course, there are many recipes. But the basis is the same for all. Of course, it is better if the cabbage ferments itself, vinegar only speeds up this process, but the cabbage also remains very tasty, crispy.

Share your recipes in the comments, put the class on social networks, bye everyone.

Updated: September 11, 2017 by: Subbotina Maria