First recipe below- just such a valuable fermented option. For a leisurely fermentation, it is actually instant. Crispy cabbage slices will be ready after 2-3 days of infusion in a jar at room temperature.

We have included a second sample in the article. Ultra-fast with a hot marinade. It no longer has the benefit of natural fermentation, because vinegar is included in the marinade. It is a preservative and "live bacteria" is not formed with it. But savory vegetables are ready for testing in 12 hours.

Pick an awesome appetizer that suits your taste and purpose, and cook more often all winter long!

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Instant sauerkraut without vinegar

Super Crispy Recipe for everyone who loves tasty and healthy. Sourdough in the marinade, which includes only salt and spices, they can be adjusted to taste. Ready cut without oil, therefore, it requires refueling with something as useful as possible. For example, extra virgin olive oil. Everything .

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

• Cooking time - 30 minutes for preparation + 2-3 days for fermentation. We try for readiness after 2 days of infusion in heat.
• Calorie content per 100 grams - no more than 40 kcal.

We need:

• Cabbage - 2.5-3 kg
• Carrot - 3 pcs. and over medium size
• Water - 1 liter
• Salt (no additives) - 2 teaspoons
• Spices - to taste
• We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.

Important details:

• Carrots can be put as much as you like. We love when there is a lot of it. This gives the brine a pleasant warm hue, and adds sweetness to the cabbage.
• Spices can also be customized. More bitter pepper - more spiciness. As well as cumin, cloves, ginger and even turmeric. This classic pickled recipe responds affably to many experiments.
• Our proportions of ingredients will give traditional and juicy salad without too much spiciness. The brine can also be enjoyed as a separate drink.

Let's prepare the vegetables.

Finely chop the cabbage. Grater Berner always helps us out. Many housewives love a special manual shredding knife (or hand shredder). It can be bought just now in the fermentation season at any bazaar in the rows with barrel salting.

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

We combine cabbage and carrot slices and mix, fluffing along the way. It is convenient to work with hands.

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

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

You can add cloves or remove pepper if you don’t like even a hint of spiciness. These experiments will remain within the traditional tastes.

We will prepare the marinade, pour the vegetables and put them to sour under supervision.

Water at room temperature (!).

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

Our goal is a solution slightly saltier than the perfect soup. Usually 3 teaspoons without a slide are enough if the salt is extra-grinded. But the 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 the brine to penetrate to the very bottom.

You can use a long wooden stick, making a nod to the principles of natural fermentation. Strict Zozhevists and Ayurvedic devotees strongly recommend working with fermented products only with wood or ceramics.

If such restrictions seem too much trouble for you, look for a long two-pronged fork for turning fried foods. She will allow go even deeper in a dense layer of vegetables.

• With any tool, make simple movements: in depth and pushed apart the cutting, went bubbles. And so in several places of the vegetable mass.

We add the brine almost to the top - 1 cm before the neck of the jar. Usually a little bubbles form at the top, like foam.

We put the jar in a bowl so that the inevitable fermentation foam can gently drain from the jar. Put a fork next to it which will remind you of the need to pierce the cut from time to time. This will allow you to constantly release up the air bubbles formed during fermentation.

We 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 to cook. If the conditions are sporty (+/- 20 degrees), then 3 days is the standard period. Next, we remove the vegetables in the refrigerator to stop fermentation, otherwise the cabbage will turn out to be too sour.

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

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

Once we tried the option with honey.

On top of the cabbage, 2 tablespoons of coarse salt with a slide and the same amount of honey. Fill with water at room temperature. Follow the recipe above. Try after 2 days - for readiness (that is, isn't it time to put it in the refrigerator). Honey cabbage is also very tasty and will suit anyone who is not allergic to honey.

Marinate fast classic cabbage for 12 hours

This piquant guest of our meals is called "Provençal". It is not only fast cooking, but also looks very impressive. How useful for the holidays! If you overdo it with alcohol, a tasty pickle is a popular first aid remedy for the morning after New Year's Eve.

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

The result of simple labors is a fully prepared salad, already seasoned with oil. It is stored without problems in the refrigerator 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 (rock, coarse) - 2 tbsp. spoons
• Sugar - 1 cup
• Vinegar, 9% - 80 ml
• Little vegetable - 1 cup

Important details:

• 1 glass - 250 ml
• From spices, the best marinade decoration is cumin, 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 medium carrot and bell pepper each.
• Frozen sweet red pepper is pickled no worse than fresh. If there is, feel free to use it.
• Convenient and safe cooking - in an enameled or stainless steel saucepan.

The preparation is simple and fast.

We shred cabbage with thickness, as we like in salads. We crush with our hands in a spacious bowl, lightly, without fanaticism. Carrots - straws with a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Chop the garlic into thin slices. Pepper cut into strips of 0.5-0.8 cm thick or cubes of about 1 cm. Combine sliced ​​vegetables and mix well. Again, it is most convenient to work with your hands.

We are preparing the marinade.

We start cooking when the vegetables are chopped and mixed. We heat 1 liter of water on the stove, add salt and sugar to 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 with a lid so that the vinegar does not evaporate.

We put ½ of the vegetable mixture in the selected container and tamp tightly. We fill half hot marinade. Add the second half of the vegetables and add the rest of the marinade again. From above we put a plate and oppression (a jar of water in 1-2 liters).

Let marinate for 8 hours.

When the vegetables are cold put in the refrigerator for another 16 hours. After 12 hours of infusion, you can try.

TOP 2 secrets for successful fermentation

What cabbage varieties are better to choose?

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

Young cabbage is badly fermented and too old. Untidy soften and often lose the crunch of varieties with a spherical head shape.

How to cook new refreshing dishes?

In addition to a bright participation in meat stew, in borscht or hodgepodge, both savory cabbages will 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 appetizing pickling result. You can enrich the taste of daily meals and add antioxidant vitamins to the winter menu.

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

Thank you for the article (10)

Good day to all.

Just the other day, we were considering ways. In the same note, I mentioned that pickled and sauerkraut are completely different things, although many inadvertently confuse these methods with each other.

Let me briefly remind you that the fermentation process occurs due to the release of lactic acid bacteria from the vegetable itself, which starts the process of fermentation and preservation. And when pickling, vinegar serves as a preservative. That's the whole difference. It seems like nonsense, but the taste of these two snacks is completely different.

Due to the absence of outside preservatives during sauerkraut, this process is quite lengthy and takes at least 3 days. At the same time, it is prepared quickly, literally in half an hour, and the rest of the time is needed for fermentation.

So keep in mind, if the recipe says “fast food”, then this means that filling the jar itself takes a little time. But there is no way to reduce the fermentation time.

Well, now let's look at the most popular sourdough methods.

Sauerkraut in a jar with brine - a quick recipe (3 days)

Let's start with the fastest recipe. Again, this means that cooking is not long. But to wait until the cabbage "ripens" will have 3 days, no less.

Simplicity is mainly due to a small number of ingredients. We will need:

• Cabbage 2.3-2.5 kg
• Carrots - 1 pc.
• Salt - 2 tbsp. spoons
• Sugar - 1 tbsp. a spoon
• Black peppercorns - 15 pcs
• Cold boiled water - 800-1000 ml

Cooking:

1. Divide the head of cabbage for convenience into 4 parts and chop.

It is very desirable to have a special grater for this, it greatly speeds up the chopping process.

2. Put the cabbage in a deep bowl, add grated carrots to it on a coarse grater and mix gently. It is not necessary to crush and squeeze vegetables during the mixing process.

3. We shift the cabbage from the bowl to the jar, tamping it well. In the process of laying vegetables, we throw peppercorns into the jar so that they do not lie in one pile, but are more or less evenly distributed over the jar.

If the hand does not fit into the jar, we use improvised means - a rolling pin or a mallet.

4. We take boiled chilled water and dissolve sugar and salt in it.

5. And pour the resulting brine into a jar of cabbage. Water should be enough to the very neck. If not, add plain water.

6. We cover the jar with a lid, put it in a deep bowl and leave it in this form overnight at room temperature.

During the night, lactic acid bacteria are activated and the fermentation process begins with the release of carbon dioxide. Bubbles will begin to appear and some of the liquid from the jar will overflow. That's why you need a basin.

7. The next day, take a thin long stick (for example, a wooden skewer or Chinese chopsticks) and pierce the cabbage several times to the entire depth of the jar.

This must be done so that the resulting gas comes to the surface, otherwise the cabbage will turn out bitter.

The brine poured into the basin is poured back into the jar.

8. You need to do these procedures 5-6 times a day for 3 days. By the evening of the third day, it will already be clear that gas bubbles are practically no longer formed and this is a sign that the cabbage has already fermented.

We take a sample, close the jar with a plastic lid and put it in the refrigerator or cellar.

Storage in a cold place is mandatory, in the heat of the bank it will ferment and deteriorate.

Crispy cabbage pickled in brine with honey

A curious way of cooking that does not use water at all, but uses honey to give a sweetish taste. The snack is crispy and very tasty. Recommend.

Ingredients:

• Cabbage - 3 - 3.5 kg
• 1 medium carrot
• Salt - 1 tbsp. a spoon
• Sugar - 1 tbsp. a spoon
• Honey - 1 tbsp. a spoon

Cooking:

1. Finely chop the cabbage and lay it out on the table for convenience. Grate carrots on top and sprinkle with salt and sugar.

2. We mix everything actively and crush it until the cabbage releases juice.

3. Then we tightly tamp it into a clean jar.

Since the cabbage was preliminarily mashed well, there will already be enough juice in the jar and you won’t have to add water.

4. We put the jar on a plate and leave it in this form for two days. Do not forget every time the liquid level in the jar has risen, make several punctures and release the accumulated carbon dioxide, and pour the brine spilled over the edge back.

5. In two days we will do one interesting operation. We take out all the cabbage from the jar, squeeze it well into a separate bowl and put it back. There was a brine in the bowl to which you need to add a tablespoon of honey, mix everything very carefully and pour the resulting honey brine back into the jar.

6. In another day (it turns out 3 days in total), the cabbage will be ready. You can already eat it, or you can put it in plastic containers for convenience and store it in the refrigerator.

How to ferment cabbage at home without vinegar and sugar

But this recipe can be safely called a classic, because initially fermentation was made without sugar. And the addition of vinegar, as I said, turns fermentation into pickling.

Ingredients:

• Cabbage - 1 head (2-2.5 kg)
• Carrots - 1 pc.
• Salt - 2 tbsp.
• Allspice - 10-12 peas
• Bay leaf - 3-4 leaves

Cabbage is desirable to choose dense, winter varieties.

Cooking:

1. Shred the cabbage, mix with grated carrots on a coarse grater, salt and carefully squeeze and knead (exactly like dough) so that it starts up the juice.

2. When the juice begins to actively stand out, we throw peppercorns on top and put the vegetables in a clean three-liter jar.

In the process of filling the jar, lay the bay leaf in different places.

3. Well, then everything is as usual: put the filled jar in a bowl and regularly (at least once every 4-6 hours) pierce the cabbage with a long stick to release the fermentation products of the lower layer. Pour the juice flowing into the bowl back into the jar.

Around the third day, sauerkraut will be ready.

Important: you don’t need to overdo the cabbage either, otherwise it will go rancid. From the second day, taste it and as soon as you understand (and you understand) that it is ready, close the jar with a lid and put it in the refrigerator.

Recipe for sauerkraut with an apple for the winter in a 3 liter jar

Very often, other products are added to cabbage, in addition to carrots. The most popular are sour apples (Antonovka, for example) and cranberries.

I will show an example with Antonovka.

By the way, we will cook in a 3 liter jar, and store in a 2 liter jar. Why? It's more convenient, you'll see why.

Ingredients:

• 2 kg cabbage
• 200 g carrots
• 2 tbsp salt
• 1 tsp cumin
• 2 sour apples

Cooking:

1. Mix shredded cabbage with grated carrots, add cumin, salt and knead thoroughly until the cabbage releases juice and decreases in volume by 2-3 times.

2. Then we take a clean 3 liter jar, fill it with cabbage, shifting it with sliced ​​\u200b\u200bapples.

3. The specified amount of cabbage and carrots will fill the jar by 2/3. Now the contents of the jar need to be put under oppression. This is usually done with a plastic lid placed directly on top of the vegetables and a glass of water placed on top.

For me, this is too complicated, because this design must be constantly removed in order to make punctures in cabbage.

Personally, I use a regular half-liter plastic water bottle - it fits into the neck of the jar without problems.

4. So, for three days, we regularly remove the oppression and pierce the cabbage, releasing carbon dioxide. As soon as we see that the gas has ceased to form actively (there are few or no bubbles on the surface), we transfer the cabbage to a 2-liter jar, close it with a plastic lid and put it in a cellar or refrigerator.

Now I will explain about banks. When sauerkraut comes into contact with air, it darkens and becomes unsightly. Therefore, it is necessary that the jar be filled to the very top - this reduces the area of ​​\u200b\u200bcontact with air.

But if you fill a 3 liter jar to the very top during the cooking process, you won’t be able to put oppression on top, too much brine will flow out.

So we cook in a larger jar, and store in a smaller one. That's the whole trick.

Video on how to ferment cabbage according to the classic recipe

And finally, let me show you a great video on how to cook sauerkraut according to a classic Soviet recipe. When I saw a guy put salt in a matchbox, I almost shed a tear from nostalgia.

Well, in general, these are the most popular recipes that I and everyone I know cook according to. If you add a few more interesting ways to my piggy bank, I will be grateful.

And that's all for today, thank you for your attention.

In Russia, cabbage was called the second bread. And it is not surprising, because it was on the table all year round - fresh or pickled. And the second more often! We also should not forget the good old traditions. Sauerkraut recipe - let's look at a few of how you can quickly ferment it yourself, at home.

Fermentation is a natural fermentation process. The acid produced by it serves as a preservative that inhibits the growth and development of pathogenic bacteria, including E. coli. This is perhaps the best way to prepare vegetables: less salt is used than in salting, and vinegar is not added, as in pickling.

Now remember what culinary masterpieces you can cook using sauerkraut. These are excellent first courses; cabbage soup (at least rinse your finger ...), (I call him "mother-in-law"). And what kind of cabbage? Consolidation.

Go ahead. If you put out sauerkraut, with a tomato, an onion (I will write this recipe soon ...), and with a couple of good sausages, how do you like that? You can even add such cabbage to, it certainly will not be spoiled by the presence of a salty-sour product. On the contrary, it will give the roll a refined and peculiar taste.

In this article you will find:

Yes, you can probably remember a lot, or even come up with a dish yourself, where such an ingredient as sauerkraut would be appropriate. So. let's start simmering!

Sauerkraut - a classic instant recipe

A classic of the genre, a simple recipe for sauerkraut is the cabbage itself, carrots, salt and a little granulated sugar. You can add bay leaf, dill seeds, cumin, potted black pepper or allspice, cranberries. This is optional.

Choose mid-season and late-ripening varieties of white cabbage, large and tight, without green leaves. The cabbage should be sweet and crispy, creamy white when cut. It is better to add coarse rock salt, but not iodized: the product will be bitter and smell unpleasant.

Dishes need enameled or glass.

So let's get started

1. Let's prepare the workplace, we will need to occupy almost the entire table. Remove the top leaves from the cabbage head.

2. Shred the cabbage in strips of about 5 mm, removing the stalk.

3. Add chopped carrots, seasoning if desired. Salt, for 1 kg of cabbage - 30 g of carrots and 20 g of salt.

4. Now, the most difficult thing is to mix and mash the cabbage tightly with your hands. If you have a lot of chopped, divide this process into portions. I must say right away that this process is not easy. Cabbage must be crushed until the juice stands out.

5. Lay the mixture in the dishes, tamping heavily. It can be a pusher, I prefer to just press with a hand gathered into a fist.

It is necessary to ensure that the juice squeezed from the cabbage covers it. Cover with a cloth and place a plate on top. Press down with a yoke so that the juice comes out. Leave to ferment at room temperature.

4. Prick the contents daily with a wooden stick to the bottom of the container to release fermentation gases, otherwise the product will turn out bitter. Take off the foam.

5. After 3-5 days (depending on the temperature at which the process takes place), fermentation is completed. The readiness of cabbage can be determined by taste.

Next, you need to remove the cabbage from the heat, place it in the refrigerator or on the balcony, but keep in mind: in the cold, as well as at a warm storage temperature, the cabbage can become soft. The most comfortable storage temperature for sauerkraut; Zero is minus five degrees.

As you can see, the recipe for sauerkraut is quite simple and it is quite simple to cook it at home quickly. There is another way to leaven.

sauerkraut recipe with brine

This way of sourdough will not require much physical effort, like the previous one.

Take two medium cabbages - chop.

Carrots will follow, it can be chopped on a shredder, for Korean carrots.

Now, you need to mix everything and squeeze a little.

We immediately place the cabbage in a container where it will ferment, we tamp it quite tightly.

Cooking pickle

The proportions are; I take at the rate of two liters of water, four tablespoons of salt and two of the same spoons of sugar. That's all wisdom. We mix everything well.

Take cold water and preferably not from the tap. Pour the brine into the cabbage so that it completely covers it. We put a plate on top and put a load on it.

We are waiting for our harvest for three to four days. We remove the oppression and transfer the cabbage to another container, where it should stand for ten to twelve hours. What will it give? Excess bitterness will come out of the product.

Everything! You can lay out the cabbage on the banks. Yes, right here! Before laying, you need to squeeze the cabbage a little. When tamping into a jar, there will be enough liquid.

It has been noticed that from two medium cabbages it turns out to fill one three-liter jar.

This recipe has been tested, if everything is done according to it, there will be no disappointments. Store such sauerkraut, according to the same principle as written in the first recipe.

An old, simple recipe for sourdough cabbage (video)

This recipe is really simple and the final product is very worthy. The output will be juicy, crispy sauerkraut. So our ancestors fermented (in the correct sense of the word ...).

A little about sauerkraut

When sauerkraut is not subjected to heat treatment, therefore, the substances included in its composition are not destroyed and do not lose their beneficial properties. And such a product can be stored for up to ten months.

According to all the rules, cabbage is fermented for at least 3-7 days. Unscrupulous manufacturers use acetic acid to speed up the process: the product is ready in two days, but there is no benefit from it. And the taste is not the same.

Many housewives add sugar to cabbage, which also speeds up fermentation, and it should take place naturally. You can sweeten the appetizer when serving.

High-quality sauerkraut, whether industrial or homemade, should be juicy and crisp, light straw, slightly yellowish in color, the taste of proper cabbage is slightly salty and sour.

If seasonings and spices were used in cooking, then they will slightly affect the shade. Cabbage should be chopped into strips of about 5 mm (if thinner, valuable substances are less preserved), without large particles, leaves and stalk. Here is a recipe for sauerkraut.

The benefits and harms of sauerkraut for the human body

• Fiber contributes to the digestion of food, vitamin B6 - the breakdown of proteins, so the snack is good to serve with meat.
• Cabbage juice improves heart function. Normalizes cholesterol levels.
• Thanks to antioxidants and a vitamin-mineral complex, it improves immunity, helps to resist colds and flu.
• Suitable for allergy sufferers, since vitamin U has an antihistamine effect.
• Promotes rejuvenation. Vitamin C, a natural antioxidant, slows down premature aging of cells, vitamin A improves skin condition.
• It slows down the division of cancer cells and prevents the development of malignant tumors.

Do not abuse

Sauerkraut due to the abundance of organic acids is contraindicated for people with high acidity, as well as those with chronic gastritis or ulcers. In addition, it causes increased gas formation.

Due to the presence of salt, it should be used with caution by hypertensive patients and cores. When cooking cabbage, a lot of salt is often used, and this provokes swelling. Before use, cabbage can be doused with boiling water to make the product less salty.

People who are prone to high blood sugar should also be careful with sauerkraut.

Sour cabbage has a low calorie content. But it is still difficult to call it a dietary product. Here it turns out that any product with sourness increases appetite, and if you are prone to overeating, it is better to exclude it from the diet, otherwise you can provoke yourself. Those who are on a diet should not water the cabbage with oil - this increases its calorie content.

That's all that was ready to voice. I think you will find here a suitable recipe for sauerkraut.

If you write in the comments, maybe someone has their own?

Good luck and all the best!

Hello. Today, the focus will be on recipes for very tasty and crispy instant food. This salad is especially popular, because it is healthy and has a summer freshness. It is also easy to prepare and is an excellent preparation for the winter.

In order to prepare this dish, you need to use white cabbage varieties, and also take only dense and strong heads of cabbage. Of course, all the rules and advice do not end there. Although fermentation is not a difficult process, some conditions must be met. Therefore, read the post to the end, then you will learn all the tricks and subtleties. 😉

Let me remind you that white cabbage prepared in this way is great for all main dishes, whether it be with mashed potatoes or, and maybe with smoked meats.

I also draw your attention to the fact that the cooking procedure is the same in almost all recipes, since the whole process comes down to banal chopping vegetables, adding spices or brine and waiting for the cooking time.

First of all, I want to offer you the traditional way of cooking. Usually it includes a minimum of products in the composition. In addition to carrots and salt, I propose to supplement the ingredients with black pepper and cumin.

For fermentation, do not use too early varieties, as such blanks do not store well.

Ingredients:

• White cabbage - 1 kg;
• Carrots - 1 pc.;
• Salt - 1 tbsp. a spoon;
• Sugar - a pinch;
• Black pepper - a pinch;
• Cumin - a pinch.

Cooking method:

1. Take a good dense head of cabbage. Rinse and dry it. Then chop the vegetable into thin strips. Peel and rinse the carrots, grate it on a grater.

Choose only white cabbage, which is suitable for winter storage. Summer forks with green leaves will not work, otherwise bitterness will appear after fermentation.

2. Add salt and sugar to chopped vegetables.

Salt use coarse grinding and not iodized.

3. Now mix everything well and press the mixture a little with your hands so that the juice appears. Vegetables should be slightly salty to taste.

5. Place the resulting mixture tightly in a clean jar. And put the load on top. This is necessary so that the cabbage is well pressed and completely buried in its own juice.

6. Leave the workpiece at room temperature, placing on a saucer. At the same time, pierce the contents with a wooden stick 2 times a day.

Piercing the cabbage to the very bottom is necessary in order for the accumulated gases to escape.

7. Usually, the speed of its preparation depends on how thinly chopped white cabbage is. But usually on the second day, the snack can already be served at the table.

Usually, when serving, the salad is poured with vegetable oil and sprinkled with onions or green onions.

Recipe for sauerkraut for the winter (in a 3 liter jar with pepper)

In order to diversify the salad, I suggest adding sweet bell pepper in addition to white cabbage and carrots. Such an appetizer is always bright and sends us back to summer!

You will need for a 3 liter jar: 2 kg of cabbage; 1 PC. carrots; 2-3 pcs. bell pepper; 3-4 bay leaves; 10-15 pcs. hot pepper peas; 6-7 pcs. allspice; 1 PC. cloves; 2 tbsp. spoons of salt.

By the way, the dish will be ready to eat in 3 days.

We make cabbage with beets according to the recipe like my grandmother

The following option is also a popular pickling method. When beets are also salted with cabbage. Thanks to the addition of beets, vegetables get a rich bright color and unsurpassed juiciness.

If the fork has bad and damaged leaves, then do not use them when chopping.

Ingredients:

• Beets - 1 pc.;
• Cabbage - 1/2 pc.;
• Carrots - 1/2 pc.;
• Salt - 1 teaspoon;
• Sugar - 1 tbsp. a spoon;
• Bay leaf - 3 pcs.;
• Cloves - a handful;
• Allspice - a handful.

Cooking method:

1. Chop the white fork into strips and remember with your hands.

2. Then add grated carrots and beets. Wash and clean vegetables first.

3. Mix everything well, salt and add sugar. Again remember with your hands until the juice appears.

4. Take a clean jar and put half of the spices on the bottom (peppercorns, cloves, bay leaves).

5. Now tamp the vegetable mixture down to half the jar and put the remaining spices back in.

6. Repack the cabbage and place a press on top. Place a saucer under the container itself. Cover everything with a clean towel and leave at room temperature for 3-4 days. Do not forget to pierce the contents with a wooden stick every day so that the bubbles that form during fermentation come out.

7. After 3-4 days, the appetizer is ready to serve. It turns out a very bright and fragrant dish.

Crispy and juicy sauerkraut in a day without vinegar

So we got to the classics of the genre. Probably, the recipe described below is familiar to everyone, and every housewife prepares a white vegetable in this way. Let's remember this cooking option again.

For fermentation, wooden and glass containers are best suited. However, aluminum and plastic utensils can also be used.

Ingredients:

• Cabbage - 3 kg;
• Carrots - 300 gr.;
• Sugar - 1 teaspoon;
• Salt - 3 tbsp. spoons.

Cooking method:

1. Wash the forks and remove bad leaves. Now coarsely chop with a special grater or a sharp knife.

It is desirable that the strips are the same size.

2. Now wash and peel the carrots, grate it on a coarse grater. You can also cut carrots into thin strips.

3. Connect the vegetables together, mix well. Then add salt and sugar. Rub the mixture with your hands to form the juice.

4. Next, transfer the mixture to a clean jar, while packing the vegetables tightly. Cover with cheesecloth and leave at room temperature overnight. In the morning, you need to pierce the workpiece with a wooden stick. And leave until the evening.

5. If you are preparing an appetizer to eat right away, then in the evening pierce the contents again and serve.

If you want to prepare for the future, then for another 3 days, repeat the procedure with piercing. At the same time, leave the container with cabbage at room temperature and cover with gauze. And then close the lid and store in the basement or in the refrigerator.

Sauerkraut in large pieces and with garlic. Fast Food Recipe

And here is the fastest and most delicious way to cook. This dish can be prepared at any time of the year, and the resulting salad will always be in demand.

The best temperature for the fermentation process is between 17 and 25 degrees.

Ingredients:

• Cabbage - 1 medium head;
• Garlic - 6 cloves;
• Carrot - 5 pcs.;
• Dill - 3 umbrellas;
• Zira - at the tip of a knife;
• Oak leaf - 3 pcs.;
• Seasoning for Korean carrots - 0.5 tsp;
• Salt - 1.5 tbsp. spoons.

Cooking method:

1. Get rid of the top leaves and wash it. Chop the vegetable into large pieces.

2. Carrots need to be peeled and cut into large sticks.

3. In a large bowl, mix the vegetables and add all the indicated seasonings and spices. Also add peeled and chopped garlic. Salt everything a little and mix thoroughly with your hands. Next, fill a 3 liter jar with the resulting mixture.

4. Now put in a jar 1.5-2 tbsp. tablespoons of coarse salt and pour plain clean water. Cover the jar with a nylon lid, but in no case cover it tightly, otherwise the workpiece may “fly up”. In this state, leave the blank for 3 days in the room, while placing the jar on a saucer and every 3-4 hours, deeply pierce the contents with a fork or spoon to release gas.

Usually, when fermenting, a not very pleasant smell is formed. Don't be scared, that's how it should be.

After 3 days, the snack is ready. You can serve with a meal or store in the refrigerator.

A variant of sourdough cabbage with honey and in brine for the winter

The following technology is not familiar to everyone, but those who have already tried this technique no longer refuse such winter preparations. What's the secret? In the addition of honey! Try it, it's great.

Ingredients:

• Cabbage - 2 kg;
• Carrots - 3-4 pcs.;
• Cumin, bay leaf - to taste;
• Water - 1.35 l;
• Salt - 1 tbsp. spoon with a slide;
• Honey - 1 s. heaped spoon.

Cooking method:

1. Rinse and dry cabbage and carrots. Chop into thin strips.

2. Leave the resulting mixture for a couple of hours so that the white cabbage settles. At the same time, you do not need to knead anything with your hands.

3. After a while, put the contents in the jar as follows: a layer of cabbage with carrots, a little cumin and bay leaf, spice vegetables again, etc.

4. Now prepare the marinade. Pour clean water into a saucepan, add salt and honey. Put on a small fire, stir everything and heat a little liquid so that the honey and salt dissolve. Next, pour the vegetable mixture in the jar with warm, but not hot, brine.

5. Place the filled jar on a plate or baking sheet and leave overnight at room temperature. The pallet is required, as the marinade will drain during the fermentation process.

In the morning, pierce the workpiece so that excess gas comes out. Leave for another day, pierce again. Then again we wait a day, we pierce again. After all the manipulations, our treat is ready!

Delicious sauerkraut with vinegar - a quick way to cook

Now I want to invite you to watch a video plot in which the vegetable will be fermented in a saucepan. The end result is a salad dressing.

At the same time, vinegar is added, so the fermentation process will occur many times faster.

On average, it takes 3 days to ferment cabbage, but with the method described below, the vegetables will be ready in 3 hours.

How to cook young sauerkraut

At the very beginning, I said that early varieties of white cabbage are not very suitable for fermentation. However, young forks can also be used. Just do everything according to the following recipe and try to eat a snack in the coming days.

In addition to carrots, you can add apples, beets, zucchini to cabbage. As well as spices such as bay leaf, herbs and black peppercorns.

Ingredients:

• Cabbage - 2 forks;
• Carrots - 4 pcs.;
• Water - 2 l;
• Sugar - 1.5-2 tbsp. spoons;
• Salt - 4 tbsp. spoons.

Cooking method:

1. Finely chop the white head into a deep bowl.

2. Grate the carrots and add to the sliced ​​\u200b\u200bwhite cabbage.

3. Pour water into a saucepan and boil it. Add salt and sugar, wait for the bulk ingredients to dissolve. Pour the vegetables with the resulting marinade and mix everything thoroughly.

4. Now cover the contents with a plate and set the weight.

5. After 5 hours, the fermentation process will begin. Therefore, pierce the contents with a fork several times. A day later, the dish is ready to eat.

You need to store instant sauerkraut at a temperature of +1 degrees and below.

Sauerkraut: health benefits and harms

Well, at the end of today's topic, I also want to raise the issue of the benefits of this product. So, thanks to the natural fermentation process, the vegetable normalizes the state of the intestinal microflora and improves all digestive processes. Even sauerkraut is able to invariably retain its entire mineral and vitamin complex for as long as 2-3 months. Also white cabbage contains a large dose of ascorbic acid. Therefore, with regular use of the vegetable, immunity increases and beriberi is prevented.

Of course, we should not forget that despite such positive and useful properties, not everyone can eat sour cabbage. So, its use is not recommended for people suffering from peptic ulcer of the stomach and duodenum, gastritis, pancreatitis, hepatitis, cholecystitis, urolithiasis and other diseases of the gastrointestinal tract.

For those who suffer from flatulence, its use is also undesirable. If you are prone to edema or have kidney problems, then also refrain from taking an acidic product.

If you have no contraindications, then in order for sauerkraut to bring only benefits to the body, and not harm, use it 2-4 times a week, not more often.

I hope my information was relevant, but the recipes are in demand. That's all for me. Bye Bye!