Crispy, juicy instant sauerkraut: vitamins on the table. Instant Sauerkraut Recipes Homemade Crispy Sauerkraut Recipe

Many housewives make all kinds of preparations for the winter. And how to do without sauerkraut? After all, it is not only incredibly useful, 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.

Which recipe to choose?

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

Currently, there are a lot of recipes, but among them you need to choose the one you like the most. After all, every housewife dreams that as a result of her labors, the most delicious sauerkraut will turn out. Recipes for a 3-liter jar allow you to cook such a quantity of the workpiece that it is enough for a small family. Now it is no longer customary to make sour barrels or buckets, as our grandmothers did. Modern housewives prefer to make another portion of fresh cabbage than to store it in the pantry. Moreover, there are no conditions for this in the apartment.

Of course, the classic sauerkraut is the most common, but there are many other options for its preparation. Let's take a closer look at some of them.

Classic recipe in brine

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

1. Two kilograms of cabbage.
2. Several medium sized carrots.
3. Water - 1.5 liters.
4. Two spoons 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. Plain sauerkraut takes two to three days to cook. During this time, it is advisable to open the jar several times and try to mix its contents. This will allow the formed gases to escape. If this is not done in time, the cabbage may simply turn rotten. When using this recipe, the workpiece is soft with a slight sourness.

Traditional option

When thinking about how to make sauerkraut, it is worth remembering that it can be cooked without using brine. At the same time, the result obtained is no worse than when using the first recipe. However, the taste will be different. Which option you prefer depends on your preference.

Ingredients:

1. Two kilograms of cabbage.
2. Five tablespoons (tablespoons) of salt.
3. Several carrots.

Finely chop the cabbage, and peel and grate the carrots. The crushed components are thoroughly mixed and transferred to the basin. After adding salt, we begin to knead the products with our hands or with a mortar. As soon as the first juice appears, it is necessary to shift the vegetables into a three-liter jar. Due to the fact that we thoroughly crushed the cabbage and carrots, we will get far from a full jar. To make the cabbage tasty and fragrant, you can add your favorite spices. We cover the jar with gauze and wait a couple of days. For several days, it is necessary to mix the ingredients, relieving them of gases. Only in this case will you get delicious sauerkraut. The recipes for a 3-liter jar given in our article allow you to accurately maintain proportions for the best result. Cabbage cooked in this way is crispy and does not give off 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. Tablespoon of sugar.
4. Several medium carrots.

For cooking, we need a large bowl. Cabbage should be shredded into very thin strips. Then add sugar, salt and knead it thoroughly with your hands. We rub the carrots and send it to the bowl. Mix the ingredients and add dry dill, cumin. Then we shift the products into a three-liter jar and tamp strongly.

Then we close the container with a nylon lid and send it to a warm place for three days. Place a plate under the jar. For three days, it is necessary to pierce the cabbage with a wooden splinter, freeing it from gases. After the specified time, the jar can be removed to 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 by 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. Fragrant pepper.

Finely chop the cabbage, and chop the carrots on a Korean grater. Mix vegetables and lightly crush with your hands. Now you can transfer them to a three-liter jar and carefully tamp. Next, prepare the marinade. Add salt and honey to hot water, let the solution cool slightly and pour it into a bowl with cabbage. We put the jar in a deep plate, because during the fermentation process, excess liquid will overflow over the edges of the vessel. We leave the jar for several days warm in the kitchen, not forgetting to pierce the cabbage daily with a sharp knife (to remove gases). After a day, the workpiece can be removed in 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 cabbage, you need 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 fall asleep ½ teaspoon of dill seeds, cumin and anise. Stir the ingredients until completely dissolved and let the solution cool slightly. In the meantime, let's prepare the vegetables. We chop cabbage (two-kilogram head) and a few medium carrots. We crush the chopped vegetables with our hands and transfer them to a jar.

After that, you can pour the cabbage with 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 snack can be put in the refrigerator and used as needed. This recipe allows you to add mountain ash, grapes or green apples, cranberries for a variety of flavors.

Country style sauerkraut

Delicious sauerkraut is obtained using an old village recipe.

Ingredients:

1. Large cabbage for two or three kilograms.
2. Cold water - 700 ml.
3. One carrot.
4. Tablespoon of honey.
5. Salt to taste.
6. Fragrant pepper.
7. Bay leaf.

We chop the cabbage, and chop the carrots on a grater (you can use a grater for Korean carrots). We put the prepared vegetables in a saucepan or bowl, add salt, bay leaf, pepper and mix the ingredients with our hands. Next, we shift the cabbage into a three-liter jar, carefully tamp it down and fill it with cold water. It must be left to ferment 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, you can squeeze it out a little before that 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 jar can be put in the refrigerator or other cool place. After three days, the dish can be served on the table.

Express recipe

If you are planning a holiday or a feast, then crispy cabbage can be the perfect snack. Yes, but the trouble is, you won’t get a ready-made dish quickly. It will take several days to ferment.

In such cases, a quick sauerkraut recipe helps a lot. 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 black peppercorns.
6. Bay leaf - 10 pcs.

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

After that, we carefully tamp 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. But it is not recommended to use it for people who are contraindicated in acetic acid.

Cabbage with beets: ingredients

Bright and tasty sauerkraut with beetroot claims to be a table decoration. An amazingly quick recipe will help busy housewives prepare a good snack in a minimum amount of time.

Ingredients:

1. Cabbage - 5 kg.
2. Beets - 2 pcs.
3. Garlic - 2 heads.
4. Hot 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 pcs.
5. 1/3 cup vinegar.

Recipe for sauerkraut with beets

Cut the peeled pepper and garlic. Cut raw beets into thin strips. Cut the cabbage into squares (for example, 3 by 3 centimeters in size). We put all the ingredients in layers in any dish: 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 the solution over the vegetables so that it completely covers the workpiece. We put oppression on top, otherwise the cabbage will start to float. After four days, the snack is ready. The beautiful color attracts housewives the very next day, but it is believed that the dish will acquire the full 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. Previously, cabbage was harvested in huge quantities so that it would be enough for a large family until the 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 portion. For this reason, all recipes are designed to use three-liter jars. Such dishes are very convenient and do not take up much space in the refrigerator.

Despite the changed realities, you can still use old grandmother's tricks when 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 takes up the preparation, then you need to start the business only on the "men's" day.

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

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

How much salt should be put in?

Very often, novice 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 designed for a three-liter jar, which holds from 2 to 2.5 kilograms of cabbage. This means that there is less than a tablespoon of salt per kilogram of vegetables. 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 a dish that even the most inexperienced housewives can take on. To prepare it, you do not need colossal knowledge and skills. And observing the exact proportions will allow you to get a good result.

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

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

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

Sauerkraut - not only tasty, but also healthy

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

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

Sauerkraut with carrots is a classic.

Sauerkraut with carrots

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

Ingredients:

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

Step 1.

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

Shredding cabbage

Step 2

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

Step 3

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

We crush cabbage

Step 4

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

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

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

Step 5

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

Sauerkraut with grapes and honey.

Cabbage with grapes and honey

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

Ingredients:

1. cabbage - 2 kg;
2. grapes - 1 kg;
3. carrots - 200 gr;
4. honey - 100 gr;
5. salt;
6. basil - 100 gr.

Step 1.

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

Step 2

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

Step 3

Now lay out the grapes and basil in layers.

Step 4

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

We sour cabbage with apples.

Sauerkraut with apples

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

We will need:

1. cabbage - 10 kg;
2. apples - 0.5 kg;
3. salt - 250 - 300 gr;
4. Dill seeds;
5. caraway.

Step 1.

As usual, chop the cabbage and grind with salt.

Step 2

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

Step 3

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

Step 4

Now we put it in sterilized jars and for storage.

Instant sauerkraut in a jar.

Cabbage pickled in jars

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

Ingredients:

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

Step 1.

Shred the cabbage with a thin salt shaker.

Step 2

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

Step 3

We clean the carrots and rub on a coarse grater.

Step 4

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

Step 5

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

Step 6

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

Recipe for sauerkraut "Rustic".

Sauerkraut spicy with beets

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

Ingredients used:

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

For brine:

1. water - 4 liters;
2. salt - 200 gr;
3. sugar - 200 gr.

Step 1.

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

Step 2

But we cut the beets into thin layers - slices.

Step 3

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

Step 4

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

Step 5

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

Sauerkraut with cranberries for 3 days.

Sauerkraut with cranberries

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

Ingredients:

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

Fill:

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

Step 1.

Cook the cabbage and cut into a thin salt shaker.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Instant Sauerkraut with Vinegar.

Cabbage ferments quickly with vinegar

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

We will need:

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

For the marinade you will need:

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

Step 1.

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

Step 2

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

Step 3

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

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

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

Today it is difficult to say when and how an amazing dish appeared - sauerkraut. It has been prepared for many centuries in many parts of the world and enjoys special reverence. Of course, the culture of each country leaves its mark. Somewhere they add their own special spices, and somewhere sauerkraut along with roots, berries or fruits.

Be sure to mention the benefits of this product. Cabbage itself is valuable in a large number of useful vitamins and minerals, and during the fermentation process, lactic acid bacteria are formed in it. It is because of them that a peculiar sourness and sharpness appear. They also increase the content of vitamin C, which boosts immunity, making us healthy and protecting us from diseases. Cabbage pickle is essential for people with stomach disorders, especially with low acidity, gastritis or ulcers. Such a preparation for the winter will saturate your diet with a mass of useful vitamins, which are so lacking in the cold. It is about how to ferment cabbage correctly, we will tell today.

Training

There are a lot of recipes, but the main ingredients in each of them will be fresh carrots and cabbage. The dish will turn out not only tasty, but also useful. Before fermenting cabbage, check your home supplies for the presence of rock sea salt, which is what we need. Give up iodized and “extra” - with them, the cabbage will acquire a bitter taste, but we don’t need it at all.

Prepare the container. Ideally, you need to ferment the cabbage in a wooden tub, covering it with a circle of wood, on which a weighty stone (for the press) is placed on top. It is unlikely that it will be possible to ferment cabbage at home according to this principle. In an ordinary apartment, it is rare to find a tub, and even more so a stone. But, the situation can be successfully beaten. Instead of a container, it is recommended to use a large pot or an ordinary bucket, and a simple three-liter jar of water will serve as a “stone”. Do not use a container made of aluminum or any other metal, it is better to take a plastic bucket. Neighborhood of cabbage with exposed metal will give poor results. In extreme cases, you can ferment cabbage in a jar, the usual three-liter. And it’s better to have several at once - fragrant cabbage “flies away” at an incredible speed. When the strategy is outlined, you can safely go for vegetables.

We buy vegetables

The choice of carrots will not matter - take the usual, juicy with a rich orange color. How much will it need? It's purely according to your taste, someone likes more, and someone does not. On average, 1 small carrot is needed for 1 kilogram of cabbage.

How to ferment cabbage to get a really tasty product? A huge role in this will be played by the choice of the vegetable itself. Give up early varieties and young cabbages with tender and greenish leaves - you will not get a crispy and tasty treat. Buy mature cabbages with a well-developed head, which should be white and very firm, preferably without cracks or any spots.

shredder

Housewives, who certainly know how to ferment cabbage correctly, pay special attention to the shredder. The thinner and longer the cabbage threads are, the better the dish is considered. Such a treat will decorate any feast. For convenient and fast shredding, there are special knives, stationary or manual. If you don’t have this, don’t be discouraged, ordinary kitchen utensils are quite suitable, but a little more effort will be required.

Peel the carrots and free the cabbage from the top leaves. The head of cabbage should be cut vertically in half. Now finely chop the cabbage, the thinner and longer the strips are, the better. Grind directly on the kitchen table, you will get a huge pile of cabbage. Grate the carrot directly into it and mix evenly.

Solim

Let's move on to the next step. How to ferment cabbage in your kitchen? How much salt to add? Taste. Take a generous handful on a large pile and sprinkle evenly. Then add a good pinch of sugar, it will speed up the fermentation process. Now you should carefully knead the cabbage with carrots. Just mix the vegetables well with your hands right on the table. But, without fanaticism, since our task is to make vegetables give juice, and not turn them into porridge. Taste a little, add salt if needed. Salt should be exactly as much as you would add to a regular fresh coleslaw.

Spices and other additives

If you ask how to ferment cabbage deliciously according to the old Russian recipe, then, of course, they will answer you that you need to add a handful of lingonberries or cranberries, a little bay leaf, anise seeds and caraway seeds. Since ancient times, this process has been given great importance, because sourdough was one of the main ways of harvesting vegetables for the winter. They chopped cabbage only on men's days and only on the new moon. Today, fresh cabbage can be freely bought at any time of the year, and there is no question of a strategic reserve, and we follow the lunar calendar less. But it won't hurt to listen.

Whether or not to add anything when salting is a matter of your taste. Cumin will give the cabbage "vigor", and an apple, for example, will make the taste a little brighter and more tender. The fruits of such winter varieties as "Antonovka" are ideal for these purposes. Grate an apple or just cut it into several pieces and send it to the total mass. All options are good and tasty in their own way. Cook a little of everything and find out which way you like best.

Bookmark in a container

Take the prepared container (saucepan or bucket) and put the chopped vegetables into it, tamping each layer tightly. Do not fill the vessel to the brim, leave at least 10 centimeters free. During fermentation, a lot of juice will stand out, it is desirable that it does not overflow. To avoid this trouble, place the container on some kind of pallet (a basin is ideal). Now we place the press. Find a suitable size plate and put it on top of the mass, press it firmly, place the load on it. It can be any improvised and rather weighty object, for example, a pot of water or a jar.

Fermentation

How to quickly ferment cabbage? To speed up the process, place the container with vegetables in a warm place, for example, near the radiator if it happens in winter. Your next task is to wait until the cabbage is sour enough. This will take 2-3 days, but the process itself must be carefully monitored.

At the time of fermentation, foam will form on the surface of the brine, and the mass itself will be saturated with gas. You need to get rid of all this, otherwise the cabbage will turn out bitter. Just remove the foam periodically with a spoon, and to release the gas, the mass should be pierced with any long object. Remove the load and stand for it, then pierce the cabbage several times to the very bottom, for sure in your kitchen there will be a device suitable for this. At worst, if you don’t have anything like that, mix the mass with your hands, getting to the very bottom, then tamp and reinstall the load.

Take a sample periodically. Cabbage cooks quickly and can easily turn sour. As soon as it is ready, put it in jars, close it with a nylon lid and place it on the bottom shelf of the refrigerator. In such a place, the fermentation process will stop, and you won’t have to worry about the taste of the product. As you can see, everything is simple, and now you know exactly how to quickly ferment cabbage, and, most importantly, correctly and very tasty.

We sour cabbage in a regular jar

You may think that such volumes are huge. However, if you have a large family, you like pickles, cook borscht, stew or use cabbage as a filling for pies, then this amount can easily disperse in a few days. For those to whom such volumes seem huge, we will tell you how to ferment cabbage in jars.

Preparation, shredding and salting will be exactly the same as described above. You only need to tightly tamp the mass into suitable jars. The weight will also be needed, so do not fill the container to the brim. For the press, you can use a tall glass by pouring water into it. Just place it inside the jar and press firmly. You can use whatever is suitable for this purpose and found in your kitchen.

Place a jar of cabbage on a deep plate into which excess brine will drain. In the future, you need to follow the cabbage in the same way as we have already said: remove the foam and pierce to the bottom. As soon as the treat is ready, remove the press, cover the jar with a lid and put it in a cold place. Now you know how to ferment cabbage in small quantities.

Problem solving

It may happen that you did everything right, and the workpiece is warm, but the fermentation process still does not occur. And the cabbage looks like it has just been cut. What is the problem? We have to pay tribute to our developed agricultural industry, it allows you to grow the most luxurious vegetables and in large quantities, but that's just a bit too much chemistry, and natural bacteria are not ready for such a neighborhood. What to do?

Help will come from all the same advice of our grandmothers. When pickling cabbage, they added rye bread. Therefore, you can safely add a little (just a little) rye crackers or dried kvass to the agreed vegetable mass, mix, and fermentation will begin immediately. This method can also be used in cases where you need to cook a dish as quickly as possible. Under all conditions, cabbage with such an additive can ferment in a day or two.

Enjoy your meal!

Each housewife in the pantry or cellar has a variety of preparations from fruits, berries and vegetables. There are jars and bottles on the shelves, and on the floor there are barrels and pots with sauerkraut, pickled apples, sour cucumbers and tomatoes, and even pickled watermelons. Learn how to ferment cabbage at home in many ways and increase your range of preparations for the winter.

How to ferment cabbage at home

Pickling has always been considered the best way to prepare vegetables for the winter. After all, we do not use any preservatives and use minimal salt. Only a few recipes contain a small amount of sugar. In the process of fermentation, a unique preservative is produced - acid, which also inhibits the development and growth of pathogenic bacteria.

Sauerkraut is used to prepare various dishes. These are salads, and hodgepodges, and dumplings, and pies. Sauerkraut is also served simply as a separate salad with onion and vegetable oil.

In order for harvesting for the winter to succeed, you must follow a few rules:

For 1 kg of fresh cabbage, you need to add 25 g of rock salt. If you take more salt, the fermentation process will be weak or the workpiece will not ferment at all. Less salt will cause the cabbage to sour more quickly.

We sour cabbage in jars

The recipe is designed to get a full three-liter jar of delicious crispy cabbage.

Sourdough Ingredients:

• white cabbage - 3.5 kg;
• two medium carrots;
• 3 sheets;
• 5 black peppercorns;
• horseradish leaf;
• dill umbrella;
• 2 bay leaves;
• salt - 75 g.

Cooking process:

For 1 kg of cabbage, you need to add 100 g of carrots.

To spice up the workpiece, you can put a few cloves of garlic and a couple of pieces of fresh on the bottom of the jar.

Sauerkraut in a pot with cumin

Sauerkraut has a completely different taste if cumin seeds are added during harvesting. We also need quite a bit of allspice peas, dill seeds and a couple of bay leaves. You also need to use sugar in this recipe. Its amount is equal to the amount of rock salt.

For 2 kg of chopped cabbage, 1 tsp is added. cumin seeds.

Cooking process:

1. Chop ripe late varieties of cabbage in any way.
   
2. Use a large grater to chop carrots.
   
3. Put the shredded cabbage in a large bowl, add sugar and salt. Mix well.
4. Sprinkle with cumin seeds and mix thoroughly again.
   
5. Add grated carrots and lightly pressing again mix all the ingredients. As a result, some cabbage juice will appear.
   
6. Wash the enameled pan well, dry it. Put the workpiece in it and compact it tightly. The denser the cabbage is laid, then the fermentation result will be better.
   
7. Lay the cabbage leaves removed in advance on top. Install oppression. If you are fermenting a lot of cabbage in a large pot, then you can use a wooden circle as oppression. For small saucepans, use a suitable sized plate. From above, press either a bottle of water, or something else heavy in weight.
   
8. During fermentation, it is necessary to pierce the cabbage every day with a large knife to release gas bubbles. If there is a thin rolling pin for rolling out the dough, then use it. Immediately put oppression again.
   

It remains to wait for the result, when the cabbage is ready for use. The higher the temperature in the room where the pan is, the faster the result will be. After fermentation is complete, cabbage can be transferred to jars.

Sourdough cabbage at home for the winter

For long-term storage, cabbage is fermented with apples, cranberries, beets and other vegetables. Each recipe is worthy of your attention.

How to ferment cabbage at home in Georgian

The Georgian recipe for making cabbage for the winter involves the use of large quantities of dark red beets and carrots. Georgian-style sauerkraut is served as a savory snack on the festive table when believers are fasting.

Ingredients for sourdough cabbage:

• head of cabbage weighing 2.5-3 kg;
• one carrot and one burgundy beet;
• a head of garlic;
• optionally 6 black peppercorns, one hot pepper and one onion.

Prepare a brine from a liter of water, 50 g of salt, 200 g of vinegar and 100 g of sugar.

Cooking steps:

After 12 hours, sauerkraut with beets and carrots can be tasted.

You can store sauerkraut in a normal cool room.

Kvasim delicious cabbage with apples

Just three days after cooking, sauerkraut with apples and spices can already be tasted.

Fermenting Ingredients:

• white cabbage - 3 kg;
• 300 g of apples and carrots;
• ginger root - 45 g;
• dill seeds and cumin, 1.5 tsp each;
• an incomplete teaspoon of ground black pepper;
• 75 g salt.

Step by step preparation:

How to ferment cabbage at home with cranberries in a bucket

Sour lingonberries or cranberries improve the taste of sauerkraut.

A set of ingredients for harvesting:

• 8 kg of white cabbage;
• 500 g fresh or frozen cranberries;
• 3 kg of carrots;
• 150 g of rock salt.

The number of ingredients is given for a ten-liter enameled bucket.

Step by step preparation:

For sourdough cabbage, use only a whole bucket without any chips.

There are many options for sourdough cabbage for the winter, and each time a completely new taste of the workpiece is obtained. Instead of cranberries, raisins, lingonberries and even mushrooms are used. Apples are added whole or chopped. There are recipes for quick preparation of sauerkraut, and there are preparations for slow fermentation. The choice always remains with the owner.

How to ferment cabbage at home with honey - video recipe

Video recipe for fermenting cabbage in old Russian

Sauerkraut contains many vitamins and minerals. It is to preserve the nutrients of a fresh vegetable that it is recommended to ferment it. Unlike heat treatment, fermentation ensures the complete preservation of useful elements for the body. The article provides several ways to ferment cabbage. Each sauerkraut recipe below is quite simple to prepare.

Sauerkraut: benefits and harms

By the amount of nutrients in the composition, it is the leader among most vegetables and fruits.

Pickled vegetables contain vitamins:

• ascorbic acid (vitamin C) stimulates the protective functions of the body, strengthens the walls of blood vessels and capillaries, promotes rapid healing of wounds and cuts;
• retinol (vitamin A) is needed for the formation, strength of the skeletal system, maintains hair, skin, nails in a healthy state; phylloquinone (vitamin K);
• the B group of vitamins is involved in intercellular metabolism;
• methylmethionine (vitamin U) has a lipotropic effect, protects hepatocytes, stimulates rapid healing of early, erosion and other damage.
• Trace elements: sodium, copper, zinc, magnesium, phosphorus, calcium, iron, sulfur, iodine and others.

What vitamins are found in sauerkraut - the table below:

Sauerkraut helps the body slow down the aging process of the skin, strengthens the immune system, and also has a beneficial effect on the endocrine system. The digestive organs (if there are no health contraindications) will also be grateful to you for eating such a wonderful dish. It even contributes to the prevention of tumor diseases and do not forget that sauerkraut helps reduce the likelihood of fat accumulation in the body.

Trace elements contained in sauerkraut - table:

Sauerkraut is low in calories: 25 kcal per 100 grams. Its use is recommended for dietary nutrition.

But there are also contraindications to the use of sauerkraut, which means that it can also be harmful in case of: diseases of the kidneys, liver, thyroid gland. Do not use with a high level of acid in the stomach, high blood pressure, ulcers.

How to ferment cabbage at home: fermentation rules

To prepare delicious, crispy cabbage, you must follow the rules:

1. It is recommended to use containers made of natural materials, such as clay, wood. And also - containers made of glass, plastic. Not suitable for aluminum, iron utensils. For long-term storage, a regular glass jar is recommended.
2. Before the sourdough procedure, it is imperative to ventilate the kitchen area so that harmful microorganisms do not get into the dish.
3. Only ordinary edible salt (without the presence of iodine in the composition), medium or large in size, is suitable.
4. Remove the top leaves from the heads of cabbage so as not to wash the head with water.
5. For prevention, it is recommended to grease the cooking container with honey and vinegar.
6. When mixing, it is worth paying attention to the even distribution of salt. Physical effort will be required when decomposing the fermented vegetable in storage containers, followed by tamping.
7. The larger the shredded cabbage, the more vitamins it contains.
8. The workpiece must not be stored at too low temperatures.
9. Every day it is worth piercing the workpiece to the very bottom of the container. This allows the accumulated gases to escape from the mass. This is important: otherwise, the dish will be bitter.
10. Every day it is necessary to remove the foam from the surface of the snack.

The fermentation period lasts from 3 to 5 days. At the end of it, the workpiece should be removed from the warm room. The most suitable temperature for further storage is -1C to +2C.

Observing the above rules, how to ferment cabbage - a crispy billet recipe can please you with a juicy, summer taste in winter. This is the right choice, because pickled vegetables are not only tasty, they are also healthy.

Video of grandmother's fermentation recipe:

Classic Crispy Sauerkraut Recipe

Crispy sauerkraut, the classic recipe of which is given below, is doubly delicious.

Would need:

• cabbage heads - 10 kg;
• coarse salt - 200 grams;
• half a kilo of carrots

Step-by-step instructions: how to ferment crispy cabbage for the winter

1. Remove the top leaves, stalk. Divide the head of cabbage into four equal parts.
2. Cut the resulting quarters across the growth.
3. Finely grate the peeled carrots.
4. Put cabbage on the work surface of the table, sprinkled with carrots and salt on top. They should be evenly distributed throughout the mass.
5. Place the shredded product in a 12-liter bucket, compact well with each subsequent layer.
6. Cover with a flat dish or lid, put a heavy object on top.
7. Leave the vegetable in this form for 5 days, in a warm place. The fermentation process should begin. Usually, fermentation begins quickly, already on the 3rd-4th day, cloudiness of the juice can be observed. This means that gas bubbles are released. To avoid a bitter aftertaste, take the blank to the balcony, letting it “breathe”, carefully pierce it with a long stick. So fermentation will reach the lowest layer.

After a week, sauerkraut can be safely stored in a cool place. In such conditions, it may well be stored for a whole year.

Video classic recipe for sauerkraut for the winter:

How to ferment crispy cabbage in a jar

Crispy sourdough recipes can be safely used even by novice housewives. This is the easiest homemade pickling option. Cabbage prepared in this way has a juicy, slightly sour taste.

For this you will need:
Cabbage heads - 16 kg;
a kilogram of carrots.

Brine:
10 liters of water
kilogram of salt.

Photo of sauerkraut in a jar:

Cooking method:

1. Make a brine: dissolve the salt in boiled water.
2. Finely chop the rest of the ingredients. Mix in one container.
3. Dividing the resulting mass into parts, you should alternately lower each into freshly prepared brine for 5 minutes.
4. After - squeeze the mass, put in a prepared container.
5. Arrange the resulting mass in glass jars, tamping tightly. Be sure to close the containers with lids. Let it brew for a day.
6. On the second day - move the blanks to a cool place.

Instant Sauerkraut Crispy and Delicious

Below is a quick express sourdough recipe. The workpiece prepared on it will definitely crunch.

Ingredients:

• a couple of kilograms of cabbage;
• a couple of carrots;
• 250 grams of cranberries, grapes;
• 5 apples.

For the brine you will need:

• 1 liter of water;
• sugar, vegetable oil - a glass;
• 3/4 cup of vinegar;
• salt - 2 tablespoons;
• garlic - 1 head.

Cooking steps:

1. The first step is to prepare the brine as usual. To do this, combine all the ingredients for the brine. Boil the mass for up to three minutes.
2. Chop cabbage, grate carrots.
3. Put the vegetable mass in a container in the sequence: cabbage, carrots, cranberries, apples, grapes. Repeat until the container is full;
4. Pour the mass with brine, tamp, covering with a lid. Above - put the load. After a couple of days, the cabbage is ready to eat. Cooking according to this recipe is quick and tasty, and the quality is not lower than in more time-consuming recipes.

Video of a simple fermentation recipe:

How to choose cabbage for sourdough correctly

To make cabbage tasty, crispy, healthy, you need to know how to choose it correctly. Suitable varieties for pickling: Zimovka, Belorusskaya, Slava, Yuzhanka.

In the absence of information about the variety of cabbage, you can choose simply by appearance.

Cabbage suitable for sourdough has the following features:

• Dense, elastic head of cabbage. This is easy to check by taking the forks of your hands and squeezing a little on both sides.
• Solid surface, no cracks.
• Fresh smell.
• The length of the stalk is from 2 cm. If there is a cut, it should be white.
• The absence of green leaves on the cabbage suggests that the top leaves have already been cut off.
• Head size - from 3 to 5 kg.
• The head of cabbage should be quite dense.

Attention! There are cabbage varieties, the fruits of which have a flattened shape. This is not a defect.

Using the above tips on how to properly ferment cabbage, you can get delicious preparations for the cold season. This is a good option to complement main dishes. Winter with such snacks will pass unnoticed and you will be able to get tasty and natural vitamins to your table all winter.

Video recipe on how to cook sauerkraut: