Cabbage is the most inexpensive and very popular product among the population. From the vegetable you can cook quite a lot of very tasty and healthy dishes. The most popular snack among cabbage dishes is, of course, pickled cabbage: crispy, with the addition of various spices and vegetables.

It can be a great appetizer or other alcoholic appetizer, or an independent dish. It has long been believed that not one table could not do without this dish. There are a lot of cooking options and every housewife, preparing it, is guided only by the proven method of fermentation.

Useful properties of sauerkraut

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

• Doctors have established the presence of vitamin C in sauerkraut a long time ago. And the fact that it benefits, there is no doubt: blood is cleansed, viruses infect the body with their bacteria less;
• The feeling of hunger helps the disappearance of the presence of vitamin B in sauerkraut. It also relieves the body of anemia and speeds up the metabolism;
• The presence of fiber in this snack coordinates the work of the heart;
• Lactic acid, which is actively manifested only in sauerkraut, does not allow bacteria to penetrate;
• It also contains useful trace elements: zinc, calcium, iron.

One of the interesting facts: not only sauerkraut has a lot of valuable and useful substances, but also in its brine. With many deviations or diseases, doctors recommend using pickled cabbage pickle.

With a poor appetite, you can drink only a few grams of this drink and you will noticeably quickly want to start a meal. And you can drink brine for those who are actively struggling with body fat (or obesity).

If you decide to start the leaven, but do not know where to start, then the first thing, of course, is to determine the type of cabbage: since there are many varieties of this vegetable in nature, everyone should first of all rely on their taste and preferences in food.

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

What is the reason for such popularity - the answer is different for everyone, but first of all it is accessibility and simplicity in cooking vegetables.

To choose the most successful cabbage cabbage for starter culture, you need to know the following:

1. Heads of cabbage should be dense and strong at compression in hands;
2. Crack, chips or other visible damage are not allowed in the cabbage;
3. The leaves of the heads should be fresh and unbroken, the only way to achieve the best possible fermentation results;
4. In terms of size, it is better to choose larger heads of cabbage to reduce the amount of waste.

Among the most popular varieties, late ones are preferred, such as:

• Wintering 1474;
• Crumont;
• Gingerbread man;
• Turkiz.

Mid-ripening varieties for pickling:

• Glory;
• Gift;
• Dobrovodsky.

Early varieties are less suitable for souring, because they do not have such high rates in storage and preservation.

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

Traditional instant sauerkraut recipe

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

Cooking:

Carrots are grated;

Heads of cabbage to chop;

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

In a container in which you will put everything, put vegetables, pour hot (!) Brine;

Cover with a load.

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

Sauerkraut with pickle in a jar

Such a recipe is no worse than many others in cooking, but with accuracy we can say that the dish as a result turns out to be juicy and crispy.

The following ingredients will be required for preparation:

• About 2 kilograms of white cabbage (if you get into a jar, you can do more);
• Carrots - 2 pieces;
• A few leaves of bay leaf;
• Black pepper peas.

For brine:

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

Everything is very simple: we shred the cabbage at our discretion (someone likes bigger, someone less), three carrots on a coarse grater. Mix all the vegetables and transfer to a jar (3 liter). For brine, mix all the ingredients together with water and pour into a jar of cabbage.

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

If the room is quite warm or hot - the cabbage will be ready for several days (2-3). Well, if the room is much cooler, then the starter is starter in any case, but with a noticeable delay, be sure to consider this factor when leavening.

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

Instant recipe without vinegar

Many people prefer just such a recipe, because there are complex relationships with vinegar (medical indications, allergies or other reasons). Sometimes some people refuse to add vinegar just to remove its pungent odor.

The main components of the dish:

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

Additional ingredients:

• Salt - 1 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Water - 0.5 liters.

First you need to chop cabbage, you can do it in any convenient way. Next, grate the carrots on a coarse grater. Cook brine: mix salt, sugar and water together. Put cabbage and carrots in a jar, stir it or not - you decide. Pour the entire contents with brine.

The fermentation process is started, now it remains to wait for some time (usually a few days). Be sure to try sauerkraut for preparedness before serving it on the table.

Daily Sauerkraut

Most housewives choose this method of leaven only for its speed in cooking. This recipe will not leave many indifferent. Prepare a notebook and pen.

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

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

Beetroot Sauerkraut

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

Ingredients for cooking:

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

The whole process begins with the preparation of vegetables: they need to be washed and cut. Cutting cabbage and beets can be done in random order - as you like.

For beets, it can be sticks, cubes, and straws, in the end you can rub it on a grater. Cabbage can be cut into several large parts, or in other ways: chop coarsely or finely, into cubes, and so on. Grate the carrots.

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

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

All cooking secrets

In order for each housewife to make sauerkraut always tasty and crispy, you should carefully read some of the subtleties and rules of the fermentation of this delicious dish.

Key secrets are:

1. Carefully monitor the allocation of bubbles in the container - they must be ruthlessly disposed of;
2. If the prescription container is supposed to be kept open - occasionally pierce the cabbage with wooden skewers, this trick will allow air bubbles to come out faster;
3. The temperature for fermentation should be as convenient as possible - the average ranges from 17 to 25 degrees, taking this factor into account, your snack will be prepared much earlier;
4. If you do not place another larger container under the jar or container in which the white squirrel is fermented, you risk getting a puddle on the floor from the brine;
5. The storage and starter tank plays an important role in this procedure. Preference is given to the following containers: glass or wood. It is extremely rare to use enameled, aluminum and plastic containers.

Whatever sauerkraut you are going to cook, it remains to wish one thing - bon appetit!

Contraindications to the use of sauerkraut

However, not everyone can eat sauerkraut, no matter how good it is. The reasons for this can be very different. So, for people with high blood pressure, doctors are advised to use such an appetizer with caution. Another dish is contraindicated in the following diseases:

• Kidney disease
• Ulcer;
• Gallstones
• Diseases of the pancreas.

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

First recipe below  - such a valuable pickled option. For unhurried fermentation, it is actually instant. Crispy cabbage slicing will be ready after 2-3 days of insisting in a jar at room temperature.

We included the second sample in the article. Ultra-fast with hot marinade.  It no longer benefits natural fermentation, because vinegar is included in the marinade. It is a preservative and with it “living bacteria” does not form. But the spicy vegetables are ready for the sample in 12 hours.

Choose a funky appetizer to taste and purpose and cook more often all winter long!

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Instant sauerkraut without vinegar

Super crispy recipe  for all who love tasty and healthy. Sourdough in the marinade, which includes only salt and spices, can be adjusted to taste. Ready-made cutting without oil, so it requires refueling with something as useful as possible. For example, extra virgin olive oil. All .

For short efforts and a couple of days of patience, you will get a traditionally great ingredient in winter salads, sour soups and stewed meat stews.

• Cooking time - 30 minutes for preparation + 2-3 days for pickling. We try to be ready after 2 days of insisting in warmth.
• Calorie content per 100 grams - no more than 40 kcal.

We need:

• Cabbage - 2.5-3 kg
• Carrots - 3 pcs. and more average sizes
• Water - 1 liter
• Salt (no additives) - 2 teaspoons
• Spices to taste
• We have 6 peas of allspice, 2 bay leaves, 1-2 hot chilli peppers.

Important details:

• Carrots can be put as much as you like. We love when it is a lot. This gives the brine a pleasant warm shade, and the cabbage adds sweets.
• Spices can also be adjusted for you. More bitter pepper - more pungency. As well as caraway, cloves, ginger and even turmeric. This classic pickled recipe is a friendly response to many experiments.
• Our proportions of ingredients will give  traditional and juicy salad without excessive pungency. Brine can also be pleasant as a separate drink.

Prepare the vegetables.

Thinly chop the cabbage. We are always helped by a grater Berner. Many housewives love a special hand knife for shredding (or manual shredding). It can be bought just now in the pickling season at any market in the rows with cask salting.

Grind the peeled carrots to taste. Do not forget that there is not only a large grater. In this recipe we use medium.

We combine cabbage and carrot slices and mix, simultaneously fluffing. It is convenient to work with your hands.

We will have a pickle in the water, not a pickle in our own juice. Without grinding, the cabbage will turn out to be as crisp, refined and textured as possible.

We put the mixed vegetables in a jar halfway and lightly tamp. Put spices on top. In our case, this is 1 bay leaf, 3 peas of allspice and 1 tiny hot pepper. On top of the spices in the jar, put the remaining sliced \u200b\u200bvegetables and again repeat the set of spices.

You can add  cloves or peppers, if you do not like even a hint of spiciness. These experiments will remain within the framework of traditional tastes.

We will prepare the marinade, pour the vegetables and put the kvass under the supervision.

Water at room temperature (!).

On a 3-liter jar, it is advantageous to prepare 1.5 liters of brine. The proportion for 1 liter is 2 teaspoons of salt. We need pure salt without additives. Accordingly, 1.5 teaspoons of water - 3 teaspoons. Pour spoons without top and try.

Our goal is a solution slightly more salty than an ideal soup. Usually enough 3 teaspoons without a slide if the salt is extra milled. But brands of salt are different, and coarse grinding is not so salty.

Stir the salt in water until completely dissolved and pour the cabbage in a jar, covering the cut. Take a fork and pierce vegetables deeper  allowing brine to penetrate to the bottom.

You can use a long wooden stick, curtsy the principles of natural fermentation. Strict zaozhevtsy and Ayurveda fans strongly recommend that you work with fermented products only in wood or ceramic.

If such restrictions seem unnecessary to you, look for a long double-toothed fork to turn over fried dishes. She will allow go even deeper  in a dense layer of vegetables.

• Use any tool to make simple movements: in depth and spread the cut,  bubbles went. And so in several places of the vegetable mass.

Add brine almost to the top - 1 cm to the neck of the can. Usually a little bubbles form at the top, like a foam.

We put the jar in a bowl so that the inevitable fermentation foam can gently drain from the jar. We put a fork next to it,  which will remind you to pierce the cut from time to time. This will allow constantly releasing upward formed air bubbles during pickling.

Pierce vegetables 2-3 times a day.

Keep the jar at room temperature for 2 to 3 days.

If your house is warm, it will take less time until it is ready. If the conditions are sports (+/- 20 degrees), then 3 days is the standard term. Next, we remove the vegetables in the refrigerator to stop the fermentation, otherwise the cabbage will turn out too acidic.

• We advise you to try cutting at the end of 2.5 days and act according to your own preferences for readiness.

We get well-sauerkraut and quite a lot of liquid, which is glass through the neck of the jar. As soon as the cabbage is ready, cover the container with a capron lid and put it in the cold.

Once we tried the honey option.

On top of cabbage, 2 tablespoons of coarse salt with a slide and the same amount of honey. Pour in water at room temperature. Further on the recipe above. Try after 2 days - on readiness (i.e. is it time to put it in the refrigerator). Honey cabbage is also very tasty and is suitable for everyone who is not allergic to honey.

Pickle fast classic cabbage in 12 hours

This piquant guest of our meals is called "Provencal". It is not only instant, but also looks very impressive. And how useful in the holidays! If you overdo it with alcohol, a delicious pickle is a popular first aid tool in the morning after New Year's Eve.

• Cooking time - 30 minutes for preparation + 1 day for pickling. We try to be ready in 12-14 hours.
• Calorie content per 100 grams - no more than 100 kcal.

The result of simple work is a fully prepared salad, already seasoned with oil. It is stored in the refrigerator without problems for up to 1 month, but is eaten in a couple of sittings. So good!

We need:

• Cabbage - 3 kg
• Carrots - 300 g or to taste
• Garlic - 4-5 large cloves or to taste
• Bulgarian red pepper - 2-3 pcs. medium size (can be frozen)

For hot marinade per 1 liter of water:

• Salt (stone, coarse grinding) - 2 tbsp. spoons
• Sugar - 1 cup
• Vinegar, 9% - 80 ml
• Little vegetable - 1 cup

Important details:

• 1 cup - 250 ml
• Of spices, the best decoration of the marinade is caraway seeds, 5-10 grams.  You can also add allspice (6-7 peas) and cloves (1-2 pcs.).
• Carrots and garlic can be adjusted to taste. The proportion that many people like: for 1 kg of cabbage - 1 piece of medium carrot and bell pepper.
• Frozen sweet red pepper is pickled no worse than fresh. If there is, feel free to use.
• Convenient and safe cooking - in an enameled or stainless steel pan.

Cooking is quick and easy.

Shred the cabbage with a thickness, as we like in salads. Wrap your hands in a spacious bowl, slightly, without fanaticism. Carrots - straws with a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Cut the pepper in strips of 0.5-0.8 cm thick or cubes about 1 cm. Combine the sliced \u200b\u200bvegetables and mix well. Again, it is most convenient to work with your hands.

Cooking marinade.

We start cooking when the vegetables are chopped and mixed. On the stove we heat 1 liter of water, add salt and sugar into it, pour in the oil and mix until the bulk components are completely dissolved. As soon as the liquid boils, pour in the vinegar, a couple of movements with a spoon and turn off the heat. Be sure to cover it so that the vinegar does not evaporate.

We put ½ of the vegetable mixture in the selected container and ram tightly. Fill in half hot marinade.  Add the second half of the vegetables and add the rest of the marinade again. We put a plate on top and oppresses (a jar of water in 1-2 liters).

Leave to marinate for 8 hours.

When the vegetables have cooled, put in the refrigerator for another 16 hours.  After 12 hours, you can try to insist.

TOP 2 secrets for successful fermentation

Which cabbage varieties are better to choose?

Dense and flattened on both sides, the maximum white heads of large size (from 3 kg 1 piece). These varieties crunch and do not lose shape even in thin slices.

Young cabbage is too bad and too old. Unkemptly soften and often lose crunch varieties with a spherical shape of a head of cabbage.

How to cook new refreshing dishes?

In addition to a bright participation in meat stew, in borsch or hodgepodge, both spicy cabbage can easily make friends with available colleagues in salads without heating.

Add onions, sweet apples, berry frosts, boiled beets, canned corn, boiled beans or potatoes to the delicious fermentation result. You can enrich the taste of daily dishes and add antioxidant vitamins to the winter menu.

We will be glad if you like any instant cabbage recipe. Both are delicious! And you must admit, it is true that it takes more time for healthy fermentation without vinegar.

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Many housewives make all kinds of preparations for the winter. And how to do without sauerkraut? After all, it is not only incredibly healthy, but also delicious. There are many recipes for its preparation, but still the question arises every time: "How to ferment cabbage?" In our article we will give the best recipes.

How to choose a recipe?

Perhaps one of the universal blanks is sauerkraut. Recipes for a 3-liter jar are most in demand, since in such dishes it is most convenient to ferment.

Currently, there are lots of recipes, but among them it is necessary to choose the most liked option. After all, every housewife dreams that as a result of her labors the most delicious sauerkraut will be obtained. Recipes for a 3-liter jar allow you to cook such a quantity of workpiece that it is enough for a small family. Now it’s not customary to ferment with barrels or buckets, as our grandmothers did. Modern housewives prefer to make another portion of fresh cabbage than store it in the pantry. Moreover, there are no conditions for this in the apartment.

Of course, the most common classic sauerkraut, but there are many other options for its preparation. Let's dwell on some of them in more detail.

Classic recipe in brine

How to cook sauerkraut? Recipes for a 3-liter jar allow you to accurately withstand all proportions. So, to prepare the classic version, we need:

1. Two kilograms of cabbage.
2. A few medium-sized carrots.
3. Water - 1.5 liters.
4. Two tablespoons of salt.
5. Black pepper (peas).
6. Sugar - 1.5 tablespoons.

The cabbage is finely chopped, and the carrots are peeled and grated. Mix the chopped vegetables and transfer to a three-liter jar. Now you need to prepare the brine. To do this, mix sugar and salt, add black pepper. If you wish, you can add some more spices. Pour the resulting mixture with warm water and stir until the components are completely dissolved. Pour the finished brine into a three-liter jar. We tie the neck with a piece of gauze folded several times. Simple sauerkraut is cooked for two to three days. During this time, it is advisable to open the jar several times and try to mix its contents. This will enable the resulting gases to escape. If this is not done on time, the cabbage may simply go bad. When using this recipe, the workpiece is soft with a slight acidity.

Traditional option

Thinking about how to make sauerkraut, it is worth remembering that it can be cooked without using a brine. Moreover, the result is no worse than when using the first recipe. However, the taste will be different. Which option to choose depends on your preference.

Ingredients:

1. Two kilograms of cabbage.
2. Five tablespoons of salt.
3. A few carrots.

Finely chop the cabbage, and peel the carrots and rub. Shredded components are thoroughly mixed and transferred to the basin. After adding salt, we begin to crumble products with our hands or with a mortar. As soon as the first juice appears, it is necessary to transfer the vegetables to a three-liter jar. Due to the fact that we thoroughly mashed cabbage and carrots, we will get a far from complete jar. To make the cabbage tasty and fragrant, you can add your favorite spices. We cover the jar with gauze and expect a couple of days. For several days it is necessary to mix the ingredients, eliminating them from gases. Only in this case you get delicious sauerkraut. The recipes for the 3-liter jar given in our article allow you to accurately observe the proportions for the best result. The cabbage prepared in this way is crispy and does not give sourness.

Sauerkraut with sugar and salt

How to cook sauerkraut with sugar and salt. The recipe is quite simple. For cooking, we need:

1. Big head of cabbage.
2. Salt and spices to taste.
3. A tablespoon of sugar.
4. A few medium carrots.

For cooking, we need a large bowl. It should chop the cabbage with a very thin straw. Then add sugar, salt and thoroughly knead it with your hands. We rub the carrots and send it to the basin. Mix the ingredients and add dry dill, caraway seeds. Then we transfer the products to a three-liter jar and tamp heavily.

Then we close the container with a capron lid and send it to a warm place for three days. Under the jar you need to substitute a plate. For three days, you need to pierce the cabbage with a wooden spear, freeing it from gases. After the specified time, the jar can be cleaned in a cool place for storage, for example, in the basement.

Cabbage with honey

When wondering how to make sauerkraut, do not neglect the original recipes. Very tasty and at the same time useful preparation is obtained when using honey. The resulting brine can even be drunk by people suffering from gastritis.

For cooking, take:

1. Two kilograms of cabbage.
2. Litere of water.
3. One carrot.
4. Honey - 2.5 tablespoons (tablespoons).
5. Bay leaf - 2 pcs.
6. Allspice.

Finely chop the cabbage, and chop the carrots on a Korean grater. Mix the vegetables and gently take with your hands. Now you can shift them into a three-liter jar and carefully tamp. Next, prepare the marinade. We add salt and honey in hot water, let the solution cool down a little and pour it into the dishes with cabbage. We put the jar in a deep plate, since during the fermentation the excess liquid will overflow over the edges of the vessel. We leave the jar warm for several days in the kitchen, remembering to pierce the cabbage daily with a sharp knife (to remove gases). After a day, the workpiece can be removed to the refrigerator.

Spicy cabbage with honey

Delicious sauerkraut is obtained by using additional spices or products. If you like spices, you can cook a spicy preparation with the addition of honey. Before fermenting the cabbage, it is necessary to prepare the brine. To do this, add one and a half tablespoons of salt and the same amount of honey to a liter of hot water. In addition, we fill in ½ teaspoon of dill, caraway seeds and anise seeds. Stir the ingredients until completely dissolved and allow the solution to cool slightly. Meanwhile, we’ll prepare the vegetables ourselves. Chop cabbage (a two-kilogram head of cabbage) and a few medium carrots. Hands chop the chopped vegetables and transfer them to the jar.

After that, you can pour the cabbage with the marinade. We leave the jar for one day in the kitchen. After 24 hours, the workpiece is ready. The recipe for quick sauerkraut allows you to get the finished product in a day. Now the appetizer can be cleaned in the refrigerator and used as needed. This recipe allows you to add mountain ash, grapes or green apples, cranberries to get a variety of tastes.

Rustic sauerkraut

Tasty sauerkraut is obtained using an old rustic recipe.

Ingredients:

1. Big cabbage for two to three kilograms.
2. Cold water - 700 ml.
3. One carrot.
4. A tablespoon of honey.
5. Salt to taste.
6. Allspice.
7. Bay leaf.

Shred the cabbage, and grind the carrots on a grater (you can use a grater for Korean carrots). Put the prepared vegetables in a pan or bowl, add salt, bay leaf, pepper and mash the ingredients with your hands. Next, we transfer the cabbage into a three-liter jar, carefully ram it and fill it with cold water. It must be left to roam for two days in a warm place. After the specified time, the entire brine is drained.

The cabbage is transferred to a bowl and allowed to drain; before that, you can squeeze it slightly to remove the liquid. We put the workpiece in a three-liter jar, and add honey to the brine. The mixture must be stirred until the honey is completely dissolved. After that, pour the cabbage with the marinade and leave it warm for another day. After 24 hours, the can can be cleaned in a refrigerator or other cool place. Three days later, the dish can be served.

Quick recipe

If you are planning a holiday or feast, then crisp cabbage can be an ideal snack. But the trouble is, getting the finished dish quickly doesn’t work out. It will take several days for the sourdough.

In such cases, the recipe for quick sauerkraut is very helpful. It is very simple, and the result will certainly please you.

Ingredients:

1. Large head of cabbage (2.5-3 kg).
2. Two carrots.
3. Two tablespoons of salt.

To prepare the marinade:

1. Glass of water.
2. Sugar - 100 g.
3. Sunflower oil - ½ cup.
4. Vinegar - ½ cup.
5. 10 peas of black pepper.
6. Bay leaf - 10 pcs.

Shred the cabbage and chop the carrots. Then, in a deep bowl, we think of a preparation with the addition of salt until juice appears. In a small saucepan, cook the marinade. To do this, mix all of these ingredients and bring them to a boil. Pour vegetables with a hot solution and let cool slightly.

After this, carefully compact the cabbage, cover it with a plate on top, placing oppression on it (it can be a half liter jar of water). We send the jar to the refrigerator, in a day your snack is ready. Cabbage cooked according to this recipe is incredibly tasty. That's just it is not recommended for people who are contraindicated in acetic acid.

Beetroot cabbage: ingredients

Bright and tasty sauerkraut with beets claims the title of table decoration. An amazingly fast recipe will help busy housewives make a good snack, spending a minimum amount of time.

Ingredients:

1. Cabbage - 5 kg.
2. Beets - 2 pcs.
3. Garlic - 2 heads.
4. Bitter pepper - 2 pcs.

For brine (based on three liters of water):

1. Sugar - 110 g.
2. Salt - 2 tbsp. l
3. Bay leaf - 5 pcs.
4. Allspice - 10 amount
5. 1/3 cup vinegar.

Sauerkraut and Beetroot Recipe

Chopped peppers and garlic. Raw beets are cut into thin strips. We cut cabbage into squares (for example, 3 by 3 centimeters in size). In all dishes, lay all the ingredients in layers: cabbage, pepper with garlic, beets and repeat the layers. Next, prepare the brine.

Add sugar and salt to boiling water, let the solution cool and only then pour in acetic acid. Pour vegetables with a solution so that it completely covers the workpiece. We put oppression on top, otherwise the cabbage will begin to emerge. Four days later, the snack is ready. A beautiful color beckons the housewives the very next day, but it is believed that the dish will fully acquire the aroma and taste on the fourth day.

Cooking secrets

Crispy sauerkraut is the dream of every housewife. Despite the fact that everyone uses the same recipes, in some incomprehensible way the result is different. What is the reason? Probably every housewife has her own little secrets that she does not reveal to anyone.

As you know, sauerkraut is a traditional Russian dish. Earlier, cabbage was harvested in huge quantities, so that it would be enough for a large family until spring. At present, we do not need so many blanks. A small amount is enough for modern housewives. After all, you can always cook a fresh serving. For this reason, all recipes are designed for the use of three-liter cans. Such dishes are very convenient and do not take up much space in the refrigerator.

Despite the changed realities, it is still possible to use old grandmother's tricks in cooking. It has long been believed that housewives should ferment cabbage only on “women's” days - Saturday and Wednesday (Wednesday was considered the best day). If a man undertakes cooking, then you need to start the business only on the "men's" day.

Crispy sauerkraut is obtained if you buy white heads of cabbage, without dry leaves. Well, when the stump cracked a little. This indicates the juiciness of cabbage.

The workpiece is considered finished when the brine becomes transparent. After this, sauerkraut must be removed in a cool place. For cooking, you can use oppression, but it should not be metal. In addition, pay attention to the liquid level in the jar. If the top layer of cabbage is not covered with brine, it can disappear and spoil the entire workpiece.

How much salt should be put?

Very often, beginning housewives have a number of questions regarding how sauerkraut is prepared. How much salt per kg of cabbage should be put, for example? It all depends on the recipe. As a rule, the proportions for cooking are calculated on a three-liter jar, which contains from 2 to 2.5 kilograms of cabbage. So, per kilogram of vegetables accounts for less than a tablespoon of salt. Experienced experts recommend not to get involved in it. Over time, you will determine your taste preferences empirically.

Instead of an afterword

In general, it is worth noting that sauerkraut is the dish that even the most inexperienced housewives can take. To prepare it, you do not need colossal knowledge and skills. And observing the exact proportions will get a good result.

Sauerkraut - a quick recipe for a day:

For the preparation of sauerkraut per day, it is necessary to take the usual pickled cabbage varieties, the same as for the classic fermentation, i.e. tight, dense, late varieties of ripening. Wash the forks of cabbage, remove everything that is ugly and unnecessary from it, cut into sectors, and then chop them, folding the straws into a large pan.

For carrots, take a grater with large holes, grate it, after removing the top peel. Pour to cabbage, as now you have to mix everything together.

We mix cabbage straws and carrots with each other. In the process, you need to take vegetables by hand so that the cabbage is softened and not too hard in the salad. Pour a little caraway seeds into softened vegetables (if you like the combination of caraway seeds and sauerkraut, otherwise you can not add the spice or replace it with sweet peas, a bay leaf, etc.).

When the cabbage is well rummaged, put it in a suitable container, for example, in a 3-liter glass jar. If you can’t put the jar in the refrigerator, you can use a food container, since now their choice in retail outlets is very large. We want to focus on this process: in the process of laying cabbage with carrots, it is necessary to put it in the container very tightly, tamp with your hand or a potato masher so that the cabbage lies compact, and it has enough cooked marinade for pouring with the top.

After the cabbage is placed in a container, we prepare the marinade, which will provide the process of “quick ripening” and the whole taste result. For it, dissolve salt and sugar in a liter of boiled water, heat the water, dissolving the crystals of bulk products, and after cooling the sugar-salt solution, add vinegar.

Fill the container with cabbage and carrots with the prepared liquid, make sure that air and bubbles do not form in any place of the container or jar. You can take an ordinary spoon and make deep “punctures” to the bottom of the container, releasing extra bubbles upstairs. We cover the container with cabbage and send it to the refrigerator for the specified 24 hours.

In a day, you can already make a cabbage salad with a real fermented taste - squeeze a little and remove the necessary portion of cabbage from the marinade, season with fragrant butter, add to the taste of a salad or ordinary feather green onion, and grind on top with available greens.

Sauerkraut per day - crispy, appetizing, and most importantly - instant cooking, ready!

Sauerkraut is one of the most healthy and tasty preparations for the winter. This is a complete source of vitamins and minerals. You can eat it yourself, add to soups, use as a filling for pies. Several recipes have been developed for fermenting cabbage to be crispy. It is enough to choose a method suitable for yourself and adhere to it clearly.

To deliciously ferment cabbage you need to consider many aspects. Even the quality of the salt can sometimes affect the result. When cooking, adhere to the following recommendations:

Adhering to such simple rules as the right way to ferment cabbage, you can get an excellent snack. It will become an adornment of not only everyday, but also a festive table.

Classic recipe

The most common way to ferment cabbage to be crispy is to use a classic recipe. You will need a minimal set of components:

• head of cabbage weighing 4 kg;
• five pieces of carrots;
• 4 tablespoons of salt and sugar.

The whole cooking process can be divided into several stages:

You can remove cabbage for storage after the end of the fermentation process. Close the jar with a plastic lid and place in a cool place. This cabbage sourdough recipe takes about 4 to 5 days.

Garlic Recipe

One of the ways to ferment cabbage is delicious is the recipe with the addition of garlic. Ready-made snack acquires an original taste and aroma. The following components will be required:

• forks of cabbage weighing about three kilograms;
• three to four carrots;
• half a liter of pure water;
• 100 ml of vegetable oil;
• 100 ml of vinegar;
• a pair of cloves of garlic;
• a pair of laurel leaves;
• one and a half tablespoons of coarse salt;
• 4 tablespoons of sugar.

The technique of fermenting cabbage to be crispy is extremely simple. The whole process consists of the following steps:

Such an appetizer can be served to the table a few hours after preparation. This recipe is considered to be the best way to quickly ferment cabbage.

Cabbage in honey brine

To prepare a delicious spicy appetizer, a recipe for the starter of cabbage in a jar with the addition of honey is suitable. It will take quite a few ingredients:

• three kilogram forks of cabbage;
• one large carrot;
• a tablespoon of salt;
• 700 ml of water;
• a tablespoon of honey.

The cooking process proceeds in several key stages:

Such an appetizer should ferment during the day. After that, it can be stored in a cool place.

Spicy cabbage

If you like savory savory snacks, then this recipe is just what you need. Cabbage is unusually crispy and juicy. To prepare, you need a minimum of components:

• a pair of forks of cabbage weighing no more than 2 kg each;
• two peppers;
• a kilogram of carrots;
• 4 liters of water;
• 5 cloves of garlic;
• half a glass of salt.

The cooking process is simple. It consists of the following steps:

Choose the appropriate method for you to taste the delicious cabbage and you can surprise your guests with an interesting snack. She will be in demand at any feast.

Old Russian cabbage fermentation recipe video