Sauerkraut– very healthy food, and also low-calorie, is excellent source vitamin C, fiber, lactobacilli and other nutrients. Here is a simple recipe for making it. A little effort, 3 days and a whole bank of health!
You will need:
- cabbage - 2.5 kg
- 1 small carrot
- bay leaf 3pcs
- 3 liter jar
Step-by-step photo - recipe:
Prepare in advance brine- V 0.5 liters of boiling water add 2 tbsp. salt, bring to a boil and cool.
Shred the cabbage.
First cut the cabbage into 4 pieces, then shred thin strips.
Convenient to shred cabbage using a Berner grater- at first you can hold a piece of cabbage with your hand, and when you grate half, secure the cabbage on a special holder so as not to injure your hands.
Slice carrot sticks. You can grate it on a coarse grater. I use a Berner grater.
Place at the bottom of a three-liter jar bay leaf.
Lay down cabbage in a jar, sprinkling with carrots. Fill the jar to the top, pressing the cabbage down with your hand.
When the jar is half full, add another bay leaf. Place the third leaf when the jar is completely filled.
Pour over the cabbage cold brine. Tamp down and add cabbage and carrots to the jar until the brine rises to the top.
Two days cabbage must ferment at room temperature.
Active fermentation will begin in a day, and the brine may overflow over the edge of the jar, so if you are unable to keep an eye on the cabbage, immediately put the jar in some container so that the overflowing brine gets into it.
During fermentation, use a knife to periodically remove the resulting gas.
After two days, close the jar with a lid and put in the refrigerator for a day. The cabbage stays there for another day. Just 3 days and a delicious snack is ready. Before serving add 1 teaspoon sugar, fresh onion rings, pour with sunflower oil. You can add pickled or pickled cucumbers, cut into slices, or a fresh apple - an excellent winter salad.
Cabbage pickled in a jar. Brief recipe.
You will need:
- cabbage - 2.5 kg
- 1 small carrot
- bay leaf 3pcs
- cold brine (0.5 liters of water + 2 tbsp salt)
- 3 liter jar
Prepare the brine in advance - add 2 tbsp to 0.5 liters of boiling water. salt, bring to a boil and cool.
Chop the cabbage and carrots into strips.
Place the cabbage in a jar, sprinkle with carrots. Add bay leaf. Fill the jar to the top, pressing the cabbage down with your hand. Pour in cold brine.
Tamp down and add cabbage and carrots to the jar until the brine rises to the top.
The cabbage should ferment at room temperature for two days.
During fermentation, use a knife to periodically remove the resulting gas.
After two days, close the jar with a lid and put it in the refrigerator for a day. The cabbage stays there for another day.
Just 3 days and a delicious snack is ready.
Before serving, add 1 tsp. sugar, fresh onion rings, pour over sunflower oil.
For a long time, white cabbage has been a people's favorite. In the old days, the Russian village was fed with cabbage from autumn to summer, which could be fermented and stored for future use. We couldn’t imagine life without sauerkraut. They chopped it with hoees in wooden troughs. Stored in wooden barrels.
Today, many things can be bought in supermarkets, but the quality of these products, containing chemical stabilizers, thickeners and emulsifiers, leaves much to be desired. And our housewives continue to stock up at home.
But where can city residents store sauerkraut in apartment buildings that do not have cellars or basements? Ordinary glass jars with a capacity of 1 liter, 2 liters, 3 liters and even 5 liters come to the rescue.
Sauerkraut in a 3-liter instant jar
For a three-liter jar we will need:
- cabbage – 3 kg
- carrots – 150
- gr salt – 60 gr
- sugar – 60 gr
- bay leaf – 4 pcs
- black peppercorns – 10-15 pcs.
- allspice peas – 8 pcs
How to cook?
Most suitable for pickling are cabbage of mid-late and late varieties, taken from the garden in October during the period from the Day of Remembrance of St. Sergius of Radonezh (Sergius Kapustnik) to the Feast of the Intercession of the Blessed Virgin Mary. But even before the first frost, cabbage can still be in the garden.
By this time, the cabbage has become quite mature and accumulates a large percentage of sugar, which is necessary for the fermentation process. Proven varieties of cabbage are “Slava”, “Moskovskaya late”, “Sugarloaf”.
Wash the carrots thoroughly, peel and grate them.
Using a wide kitchen knife on a cutting board, shred the cabbage or chop it in a wooden trough.
Then mix the cabbage with carrots, then add sugar and salt.
Lightly knead with your hands so that the cabbage glistens from the juice released. Don't forget to add spices: bay leaf, allspice and black pepper and mix everything again. Place the cabbage in a jar, tamping down each portion without much effort.
To do this, you can use a simple wooden rolling pin to roll out the dough.
And so we continue to place the chopped cabbage up to the “shoulders” of the jar.
Let's leave this space empty, because during fermentation the contents of the jar will rise and the brine may flow over the edge.
Place the jar in a deep plate. Do not close the jar tightly!
Fermentation requires access to air! And this process at room temperature will last 2.5 - 3 days.
During this time, we pierce the cabbage once every three hours with a wooden knitting needle to the bottom of the jar, moving the knitting needle a little to the side. We wait for the gas bubbles to come out and make a couple more of these punctures, but in a different place in the jar.
On the fourth day, and maybe earlier (it all depends on the temperature in the kitchen), close the jar tightly with a nylon lid and put it in the refrigerator. After a few days, the cabbage is ready to eat.
Let's prepare the puree: remember the boiled potatoes, add HOT milk with melted butter (the puree will retain its snow-white appearance!) and serve our sauerkraut, seasoned with fragrant sunflower oil and sprinkled with beautifully chopped onions. Today I found a delicious recipe for pilaf on this blog - https://page365.ru/plov-v-multivarke.html, and decided to prepare a similar recipe, only in a cauldron, just sauerkraut goes well with pilaf.
Sauerkraut in brine is a wonderful winter snack
Sauerkraut is considered a national dish not only in Russia; it is loved in Poland, Germany, the Czech Republic, and Belarus. In winter and early spring, sauerkraut is a welcome guest on the table.
Probably every family has treasured recipes for making sauerkraut. Everyone will add something different to the recipe. What is not added to cabbage: coriander, cloves, all kinds of peppers, caraway seeds, dill, bay leaves, vinegar.
Of the many recipes, I highlight sauerkraut in brine. Sauerkraut has been a popular food product for a long time. It is remarkable because it is both a ready-made snack and an ingredient in many dishes. There is nothing tastier in the cold winter than sauerkraut cabbage soup.
We also love bigus, a traditional Polish dish made from sauerkraut and meat. And how attractive the stewed sauerkraut with pork sausages is! The recipe is also good because in just a few hours the cabbage is ready.
To prepare cabbage quickly and easily according to this recipe we will need:
- Cabbage – 1 head weighing 2.5 kg
- Carrots – 300 gr
- Garlic – a few cloves
- Warm boiled water – 1 liter
- Salt – 2 tbsp. spoons
- Sugar – 1.5 tbsp. spoons
Cut the cabbage into thin strips.
Three carrots on a large-mesh grater.
Lightly crush the cabbage in a bowl or on the table and mix with carrots.
Grind the garlic using a garlic press. Dissolve salt and sugar in one liter of water.
Combine cabbage with garlic, place the mixture in a jar, pour in a solution of salt and sugar.
Set to sterilize for 0.5 hours and close.
After cooling, put it in the refrigerator.
Sauerkraut per day
Using this recipe, you can prepare excellent sauerkraut with a wonderful taste in a minimum amount of time. How nice it is in winter, and especially in spring, when the body lacks vitamins, to see on your table a sauerkraut salad decorated with cranberries or pickled lingonberries.
Last year, our company celebrated the Happy New Year. The table was full of a variety of appetizers: from caviar to homemade sauerkraut, which, despite its simplicity and ordinariness, created a sensation! With great speed, this homemade snack was sold out on plates.
No, it didn’t disperse, it scattered! In the blink of an eye! Juicy, crispy, it became the best snack. Everyone wanted to know the recipe for making it! And what a surprise came to us when we learned that excellent, very tasty cabbage can be prepared in 24 hours.
Here is the recipe for a 1-liter jar:
- Cabbage -600 g
- Carrots -200 g
For brine for one 3-liter jar:
- Hot boiled water – 1 liter
- Salt – 2 tbsp. spoons
- Sugar – 1 tbsp. spoon
- Vinegar essence – 1 tbsp. spoon
Shred the cabbage.
Grate the carrots. 
Lightly knead and mix the cabbage and carrots.
The taste of cabbage will be improved by black peppercorns and cumin.
Let's put our mixture in a jar and compact it.
The dosage of the basic recipe is designed for a three-liter jar.
For my one liter jar I need to take one third of the above.
Please note:
To obtain table vinegar, vinegar essence is diluted with water in a ratio of 1:20. Therefore, if you do not have vinegar essence at home, you can take about 2/3 of a regular glass of table vinegar.
Pour sugar and salt into one liter of hot water
Don't get burned!
One tablespoon of vinegar essence
Stir until the salt and sugar dissolve
Cool to room temperature. Slowly, carefully, pour the solution into the jar with cabbage
Pierce the cabbage with the handle of a tablespoon in several places, thereby allowing the salt and sugar solution to be evenly distributed in the jar
Close the jar with a nylon lid
And put it in the refrigerator for 24 hours! That's where it will be stored!
This recipe for juicy, crispy and healthy sauerkraut will delight many housewives. Moreover, sauerkraut is a low-calorie product, strengthens the immune system, normalizes metabolism, and daily intake of such cabbage will help reduce cholesterol and blood sugar.
A sauerkraut mask will get rid of age spots and give your facial skin a velvety and radiant feel.
The benefits of sauerkraut are great. Good health and bon appetit to everyone.
Video recipe - sauerkraut in jars
Sauerkraut is, first of all, a tasty and healthy product. It contains a lot of vitamins, vitamin C in it is 30-70 mg per 100 g (depending on the starter), this is almost the daily requirement for a person. Vitamins K, B, A have a good effect on stress resistance, vitamin B6 is necessary for the breakdown of protein compounds. Vitamins K and U help digest foods and prevent the development of allergies, including asthmatic reactions. An abundance of vitamin PP strengthens hair and nails. But most importantly, it's a good snack.
For pickling, it is better to take firm, elastic white cabbage, we will take white cabbage, it will make the most amazing appetizer.
Some types of cabbage are not suitable for pickling; they have tight veins, but they have little juice. They have the peculiarity that they last longer, I don’t even recommend making a salad from such cabbage, it won’t be very tasty.
Sauerkraut according to a simple classic recipe for a 3-liter jar for the winter
Required Ingredients
- White cabbage, medium size.
- Carrots - 1 piece (take a medium one, not very large).
- Salt - 1 teaspoon.
- Allspice black pepper -3-4 pieces.
- A couple of bay leaves.
1. Take the cabbage, tear off the top leaves and wash it under cold water, wash it so that water does not get inside the cabbage, that is, holding it by the head. Then let the cabbage dry or wipe it. We take a knife in our hands and cut it in half, for ease of shredding. If the volume is small, then you can cut with a knife; if the volume for pickling is large, then it is better to take a shredder, it will be much faster to cut the cabbage. You need to throw away the stalk; there is no need to chop it. You can peel it and eat it, but I don’t recommend eating a lot; it contains a lot of nitrates.
3 Take and cut the carrots, but do not crush them with the cabbage so that the cabbage remains white and beautiful. It is better to grate the carrots on a coarse grater. Then take carrots and mix with cabbage.
4 Add bay leaf and black allspice. Then we take everything we got and mix it.
5 Then we take any dishes, jars, enamel pans, tubs, barrels, in general, in which we will salt and wash and dry them well. The pots must be taken without chips or rust.
6 When the container is prepared, take the product (everything we mixed) and put it there, pressing down lightly. By the way, if you salt a large volume, it will be difficult to compact it, it is better to compact it in small batches. so that the cabbage releases enough juice for a good fermentation process, therefore, for better juice formation, it is better to process the cabbage in not very large portions.
7 When the cabbage is placed in the container, you need to press it hard so that the juice is higher than the cabbage and close it with some kind of lid or plate, and put a sinker on the lid, it can be a stone and a jar of water at your discretion.
It is important that the cabbage is completely covered with juice and does not protrude beyond the edges. If this is not done, then mold will appear on top, and it will not take long to appear. But we don’t need it at all, it spoils the taste and appearance. Mold causes cabbage to turn gray, that is, it loses its appearance. Naturally, this also affects its taste.
8 Next, we will place the workpiece in the room for 1-2 days, everything depends on the temperature in the room. And most importantly, do not forget to pierce it 3-4 times a day. When piercing, foam or bubbles may appear, don’t be afraid, this is the fermentation process. You should definitely pierce the chopped cabbage with a stick. If the gas bubbles do not have access to the surface, they will make the finished product taste bitter.
9 After 1-2 days, we take it out of room temperature where it will be cooler, that is, 16-18 degrees. This is the ideal temperature for further fermentation. It ends in 2 - 3 weeks. During this time, you can pierce the cabbage with a stick at least 1-2 times a day.
10 When foam stops forming and bubbles stop appearing, the contents should be moved to a cool place and stored at all times at a temperature of 0 - 2 degrees.
11 You can store it anywhere, even in jars on the balcony, even in the cellar, but figure out how to organize oppression.
Sauerkraut with apples
— white cabbage – 5 kg;
– carrots – 2 pcs.
— table salt – 100 g;
– bay leaf – 3 pcs.
– black peppercorns – 10 peas
- apples of sweet and sour varieties - 2-3 pcs.
1 Take the cabbage, just like in my first recipe, dry it, remove the heads, shred it on a shredder
3 Then stir, salt, black pepper, bay leaf, be careful not to break the bay leaf.
4 Then add grated carrots and salt with spices to the cabbage and begin to mash until the juice comes out.
5 To pickle cabbage, select a suitable container and fill it with cabbage, put apples between the layers and tamp so that the juice is always on top.
6 Cover the top of the cabbage with a plate or lid upside down and put pressure on it. We leave it to sour for 4-6 days at room temperature, do not forget to pierce it with a stick every day to the very bottom to release gases.
7 After 1-2 days, put into jars and put in the refrigerator.
Cabbage varieties needed for pickling
1 Gift. a variety suitable for both pickling and pickling. The head of cabbage is distinguished by a pronounced waxy coating. Tight, with elastic leaves. Heads of cabbage can be different in color: light green, green, white. Their average weight is 2.5-4.5 kilograms. This cabbage variety is best used in autumn and early winter.
2 Dobrovolskaya. The variety is valuable because the heads do not crack. The heads of cabbage are large. The variety is universal. This cabbage is salted, fermented, pickled, and cooked in various forms.
3 Anniversary F1. Suitable for pickling and pickling - they can be stored in this form for up to five months. The heads of cabbage of this variety are very large.
4 Belarusian. Very popular for pickling and pickling.
Well, and many other varieties necessary for pickling.
By the way, when you buy cabbage for pickling, it is better to taste it; it should be sweet, juicy and, accordingly, large. Therefore, whichever cabbage you take will taste like this.
Hello, dear friends! Today I offer you recipes for instant sauerkraut to make it crispy and juicy. I have already described the options in a previous article. But you don’t always have the time or desire to wait long. I want to try it now.
For such impatient people, quick methods of sourdough have been invented. There is even one that can be put on the table in just a couple of hours. It’s very convenient when unexpected guests are almost on the doorstep. How convenient it would be as a snack, along with cucumbers, or with strong drinks.
For an everyday table, I like to serve it with fresh herbs and new potatoes. And for taste, I also like to add a little bit of unrefined sunflower oil. This is just some kind of delicacy.
Advice - for our purposes, choose mid-late or late white-headed varieties so that the head is dense and, preferably, large. It is better that the leaves are whole and not cracked.
Crispy and juicy instant sauerkraut in a jar overnight without vinegar
According to this recipe, I do not put carrots in the cabbage, but add them to the finished product when I serve it. I like it better this way. Try this option too. But, if you want, you can immediately add one carrot and ferment it all together. Grate it on a coarse grater and carefully mix the vegetables.
Ingredients for a 3 liter jar:
- Cabbage - 2.5 kg
- Sugar - 1 tablespoon
- Salt - 1 tablespoon
- Allspice peas - 2 pcs.
- Black peppercorns - 6 pcs.
- Bay leaf - 2 pcs.
- Water - 1 liter
Preparation:
1. Pour water into a ladle or saucepan and place on fire. As soon as it boils, add bay leaf, allspice and black peppercorns. Add salt, sugar and stir. Cook for 2 minutes, turn off the heat and leave to cool completely.
2. Chop the cabbage into thin strips. Then place it tightly in the jar up to the “shoulders”, that is, to the point where the jar narrows, leaving room for the brine. Place a bay leaf somewhere in the middle.
3. Now pour the cooled brine into the jar to the very top. Place the peppercorns from the brine on top too. Place a deep bowl and leave for a day at room temperature.
4. After 6 hours, pierce in several places with a long stick (you can use a knife or a knitting needle) to the very bottom so that gases and bitterness come out. The foam that appears on top will need to be removed. In a day, the sauerkraut will be ready and can be served immediately. And for decoration you can add grated carrots and herbs.
Quick recipe for cabbage in brine for a 3 liter jar
A very simple and versatile option for quick sourdough. For this recipe, it doesn’t matter what type of cabbage it is - early or late. But it will taste absolutely amazing. Quite crispy and very tasty.
Ingredients:
- Cabbage - 2-2.3 kg
- Carrots - 2 pcs.
- Salt - 2 tablespoons
- Sugar - 4 tablespoons
- Water - 2 liters
Preparation:
1. First, pour water into a saucepan, add salt and sugar. Place on the fire and boil the brine, and then let it cool.
2. While the brine is cooling, chop the cabbage and grate the carrots. Place in a deep bowl. Mix well.
3. Transfer the vegetables into a 3-liter jar, leaving space on top for the brine. Place approximately up to the hangers, that is, to the point where the can narrows. Then pour in the cooled brine. Place the jar in a deep bowl where the brine will flow out. Cover the top loosely with a lid. Leave it like this for a day.
The next day you need to pierce it in several places with a long stick to release bitterness and gas. Repeat this procedure several times throughout the fermentation period.
5. In total, such a jar should stand for two days. Then close the lid and store in a cool place. Or use it right away.
Delicious sauerkraut in large pieces in a pan
And here is a version of quick sourdough cabbage, laid in large pieces. Some people think (my husband, for example) that this is how it will be tastier and more appetizing. For a quick method it will be quite optimal.
Ingredients:
- White cabbage – 1.5 kg
- Carrots – 200-300 gr
- Garlic – 2-4 cloves
- Salt – 4 tablespoons
- Sugar – 5 tablespoons
- Apple cider vinegar – 1.5 tablespoons
- Water – 1.5 liters
Preparation:
1. Cut about half of the head of cabbage and cut it into slices 2.5-3 cm thick. Grate the carrots on a coarse grater. Peel the garlic and cut into halves.
2. Then place the pieces in a saucepan, sprinkle with carrots and garlic. Layer in layers.
3. Now let's make the brine. Pour water into the pan. Add salt and sugar there. Wait until it boils and pour in vinegar, then turn off. Pour hot brine into the pan with vegetables until everything is completely covered.
4. Place an inverted plate on top of the pan and place a filled 3-liter jar of water on it. Thus we established oppression.
5. After a day, remove the oppression. Our white cabbage is ready. For storage, you can transfer it to a more convenient container and put it in the refrigerator. You can use it immediately.
Quick sauerkraut in 2-3 hours with vinegar and sugar
Very tasty and juicy cabbage is obtained in literally 2-3 hours. I wrote exactly about this recipe in the introduction. Imagine a situation where you were simply presented with the fact that in a couple of hours unexpected, albeit respected, guests would come to you. For such cases, this recipe will come in handy. Such a snack is simply eaten instantly. And the guests will be pleased.
Ingredients:
- Cabbage - 3 kg
- Carrots - 3-4 pcs.
- Garlic - 4 cloves
- Water - 1.5 liters
- Sugar - 200 gr
- Salt - 3 tablespoons
- Vegetable oil - 200 gr
- Vinegar 9% – 200 g
Preparation:
1. Shred the cabbage in any way convenient for you. Grate carrots and garlic. Place all vegetables in a deep bowl.
2. Now let's make the marinade. Pour water into the pan. Add salt and sugar, as well as vegetable oil. Put it on fire. Wait until it boils and add vinegar. After this, boil for another 2 minutes and remove from heat.
3. Pour the hot marinade into a dish with chopped vegetables and stir. Cover with a lid and leave at room temperature for 2-3 hours.
4. After this time, you can already eat it. If you get a lot, just put it in a convenient container and store it in the refrigerator. Usually we don't have it for more than a week.
Video recipe for crispy, instant sauerkraut for the winter
I want to add one more good recipe to your piggy bank. Very good for salads. When it is ready, you can transfer it to jars, close the lid and store it in a cool place until winter. Or use it right away.
Ingredients:
- White cabbage – 1 kg
- Water - 1 l
- Apple cider vinegar – 100 ml
- Vegetable oil – 100 ml
- Salt - 40 g
- Sugar - 35 gr
- Carrots – 120 gr
- Onion - 1 pc.
- Garlic – 20 gr
You will see the cooking method in a very detailed video.
That's all for today. I shared with you the simplest and my favorite variations of quick cabbage starter. I don’t have much space at home for long-term storage, so this is exactly what I use for recipes. I'm done, I'm doing it again. It doesn't take that long.
Good luck with your preparations!
