Cabbage is fermented by many and many love it not only for its unique taste, but also for its beneficial features. One head contains just a huge amount of useful substances, and a properly made sourdough allows you to save all this goodness for you.

But besides the fact that cabbage can be consumed raw, a huge number of dishes can be prepared from it: soups, borscht, cabbage soup. As a filling, pickled guest is also very good. In general, as they say, there is where to roam.

By tradition, I will start with the simplest and most classic recipe. Fermenting a root crop according to this recipe is quite simple, and if you collect all the ingredients early, the process will speed up by two. For this dish, choose medium-sized heads of cabbage. It is best to choose medium-ripe and late varieties. The head of cabbage should be firm to the touch and not sluggish.

Ingredients:

• head of cabbage 1.8-2 kg.
• carrots 200 gr.
• salt 2 tbsp. spoons
• black peppercorns 8-10 pcs.
• lavrushka 2-3 leaves

Cooking process:

And so, of course, we start with the preparation of cabbage. Remove a few top leaves and rinse the forks under running water. Next, inspect the head of cabbage well so that there are no insects that we do not need left in it.

Now that the vegetables are prepared, you can start chopping. Grate carrots on a standard grater. You can also use a food processor to chop carrots. There are special knives for shredding cabbage.

Iodized salt should not be used for sourdough cabbage. Take only ordinary table salt and preferably coarse grinding.

Place chopped vegetables in a large bowl and mix thoroughly. If your family does not mind that the cabbage turned out with a little sourness, you can add one handful of cranberries. And so we mix the products slightly rubbing them with our hands.

At this stage, you will need to add all the necessary seasonings: salt, pepper, bay leaf. And once again, you will need to mix everything well so that the spices get to the most remote corners.

During cooking, keep the balance of salt. For 1 kg of cabbage we take a tablespoon of salt without a slide.

After mixing, the ingredients are tightly placed in a saucepan in which the fermentation process will take place. We lay as tightly as possible with the use of physical force. Now, when everything is tightly packed into the pan, we take a plate or a lid of a smaller diameter and put it on top of the cabbage. We put something heavy on top (a jar of water or a specially prepared load). If everything is done correctly, after a while some water will appear on top of the plate or lid.

After 1-2 days, small air bubbles will begin to appear on the surface, which means that the sourdough process has started. Now you will need to pierce the layer to the very bottom in several places 1-2 times a day. The press naturally needs to be removed. You need to pierce with something wooden, it is best suited Chinese chopsticks for eating or not too thick spatula. In this way, we release the carbon dioxide formed during fermentation.

We sour cabbage at a temperature of 18-22 degrees. Lower the temperature can not be lowered, as the fermentation process may stop.

preparation time can take two to three days. after about 2.5 days it will be possible to take the first sample and if everything suits you, you can say that the dish is completely ready. You can transfer the pan to the refrigerator to stop the fermentation process. But the easiest way is to shift the contents into small jars. When transferring, remember that cabbage should be placed in the jar as tightly as in the pan.

In the event that after taking the sample you were not satisfied with the result. Then we leave it fermented for another day in the warmth. That's basically the whole process of cooking in a fast and proven way.

Crispy and juicy instant sauerkraut in a jar in a day without vinegar

I offer another option as it will be possible to ferment cabbage at home without special efforts and high costs. There are no carrots in this recipe and we will add carrot vinegar just before serving. I liked this technique and maybe you will like my idea. Of course, if you add carrots at the very beginning, then there will be no big crime in this. And here's something else we will sour in a three-liter bottle (jar).

Ingredients

• head of cabbage 2.5 kg.
• salt and sugar 1 tablespoon
• peppercorns 5-6 pcs.
• allspice peas 3-4 pcs.
• Lavrushka 1-2 leaves
• water 1 liter

Cooking process

In order to properly ferment cabbage according to this recipe, you need to prepare a brine. To do this, I pour 1 liter of water into a ladle, put it on fire, and when the water starts to boil, add salt, sugar, peppers and parsley. Cook for 2-3 minutes, then turn off the heat and leave to cool to room temperature.

While the brine is cooling down, I take up slicing cabbage. I chop it with a special sharp shredder into thin strips and put it tightly in a jar. Approximately in the middle I lay a leaf of lavrushka. I make sure that the jar is filled almost to the top, but I leave room for the brine.

I pour the cooled brine into a jar and put it in a small bowl, since during the fermentation process juice will be released that will flow over the edges of the bottle. As a result, after 6-7 hours you will need to pierce the cabbage with a skewer or knife to the very bottom. This process allows you to release gas, and with it comes bitterness that we do not need.

After 24 hours, the pickle is considered completely ready. Before serving, do not forget to add grated carrots and herbs. Bon appetit.

Sauerkraut with apples in a jar recipe for a 3-liter jar

And this recipe allows you to get two dishes at once at a time, since in addition to cabbage, we also put apples in a jar. This recipe is quite old, but has not lost its relevance in today's time. If everything is clear with white cabbage, you can take almost any variety, but with apples there is one nuance. Apples, of course, are best to take Antonovka varieties, since they have an incomparable aroma and dense structure, and sweet and sour taste complements all this beauty. So, if there is no Antonovka, take other apples that fit these parameters.

Ingredients.

• cabbage 2 kg
• carrots 2-3 pcs. medium size
• apples 2 kg (Antonovka variety)
• salt 2 tbsp. spoons
• citric acid to taste

Cooking process:

Sort out the apples, removing the unsuitable ones. Cut into slices after cutting out the core. Fill the apples with water and add a little citric acid almost at the tip of the knife. The water should turn out a little sour. A LITTLE.

Peel the cabbage, rinse and cut with a knife or a special shredder. My advice to you if you are going to cook this dish often, it is better to go broke and buy a shredder. It is not expensive, but it saves you time and effort. Moreover, today there are a huge number of options.

So, the cabbage is chopped, now we rub the carrots and mix these two ingredients in a large bowl. Next, grind everything well with salt and leave for 5-6 minutes. During this time, the oxidation process should start and the release of a large amount of juice will confirm this.

Now we can start laying our ingredients in a jar. It is advisable to take a sterile jar. And so on, your actions are such that you need to put cabbage and apples in layers in a jar. after each layer, we compact the contents with a pusher or rolling pin.

We fill the jar almost to the very neck and insert the nylon cover after turning it over. Thus, when the contents of the jar begin to rise, the lid will not allow it to be done.

Put the balloon in a small bowl and leave it in the room for 2-3 days. But do not forget to pierce the contents of the jar to the very bottom 2-3 times a day. If this is not done, the dish will turn out not tasty and bitter.

How to ferment cabbage with beets

This recipe will appeal to those who like spicy food, but those who do not like it will also do, just do not put hot peppers and everything will be as you like. Adding beets will give a unique taste and color to our dish.

Ingredients.

• cabbage 1-1.5 kg.
• beets 200 gr.
• garlic 1 head
• hot pepper 1 pc.
• salt 2 tbsp. spoons
• water 1 liter

Cooking process .

Divide the cabbage in half, then remove the head and cut into small rectangles or squares as you like.

Remove the peel from the beets, cut into two parts and cut into plates 3-5 mm thick. Beets should be taken young and not too sluggish.

When all the ingredients are prepared, you can start laying. Put cabbage, beets, garlic, pepper in layers. When the jar is filled to the very top, it will be possible to start preparing the brine. Yes, you will need to leave room for liquid in the jar, remember this.

Heat water and dissolve 2 tablespoons of salt in it. Then let the water cool to room temperature and pour the finished brine into a jar. We set the load on top, and put the jar in a small bowl.

The product will be ready in 5-6 days. Do not forget to pierce the contents of the jar to the very bottom in several places 1-2 times a day. It will be just a great addition to any snack.

Delicious sauerkraut for the winter without brine

If you want to prepare some cabbage for the winter, then you simply won’t find a better recipe than this. Of course, everyone has their own preferences in food, but I have never come across such a person who would reject a dish cooked according to this recipe. So take note and prepare sauerkraut for the winter as much as you want.

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

Fermentation has always been considered the most the best way harvesting 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 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 every time it turns out perfectly new taste blanks. Instead of cranberries, raisins, lingonberries and even mushrooms are used. Apples are added whole or chopped. There are recipes fast harvesting sauerkraut, and there are preparations of 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

Are you still having difficulty with how to ferment cabbage deliciously and quickly in a jar? We will tell you how to do it simply and without much time.

Cabbage is a healthy vegetable rich in useful trace elements. During fermentation, lactic acid bacteria participate in its fermentation, which give the finished product a sour taste.

Ingredients needed for sourdough cabbage:

• cabbage - 3 kg
• carrots - 2 pcs.
• sugar.

If raw vegetable has a bitter taste, then in pickled form it will be bitter.

Cooking

1. Cabbage is finely chopped with a regular or special shredding knife.
2. Carrots are peeled and cut into small strips.
3. One tablespoon of table salt is mixed with 2 tablespoons of sugar. This mixture is then added to carrots and cabbage.
4. Everything is thoroughly mixed.
5. Cabbage should be mashed with force, so after pickling it will become more tasty and crispy.
6. The workpiece is placed in cans and tamped with a wooden wheelchair. After a day, the fermentation process will begin, in which the juice will begin to pour out of the jar.
7. Cabbage should be indoors for 3 days while fermentation takes place.
8. After that, it is placed in the refrigerator. If it is bitter, then the jar should be taken out of the refrigerator for a day.

This delicious product able to retain its beneficial properties for 60 days.

How to ferment cabbage in brine?

Brine preparation

1. Sugar and salt are mixed, then bay leaf is added. You can use allspice if you like.
2. 1.5 liters of water is boiled, then a mixture of salt, sugar, bay leaf and pepper is added to it. Russell is ready.

What vegetables do you need?

• cabbage - 2 kg
• carrots - 1 pc.

Cooking sauerkraut

1. Shred the cabbage, grate the carrots.
2. Mix everything thoroughly, but do not crush.
3. Place the cabbage in a jar, but do not press it, as it will be filled with brine.
4. Wait until the brine has cooled completely, and pour it over the cabbage.
5. Place the jar in a warm room for 3 days.
6. At times, you need to release the air from the jar with a wooden spoon.

After 3 days, sauerkraut will be ready to eat.

How to ferment cabbage with apples?

Ingredients:

• cabbage - 2.5 kg
• carrots - 100 g
• sour apples - 150 g
• salt.

Cooking

1. Peel cabbage, carrots and chop them.
2. Remove the core from the apples, cut them into slices.
3. For the formation of juice, an important condition is a strong crushing of vegetables.
4. Add apples to vegetables.
5. Place the workpiece in the jar, pressing on top with a heavy object.
6. Leave the jar in the room for a day, then put it in the refrigerator for a week.

After 7 days, the cabbage will be ready to eat. Apples will give the workpiece a kind of sourness.

How to ferment cabbage with beets?

Do you want sauerkraut to have a red color and an unusual taste? Add beets to it.

Ingredients:

• cabbage - 3 kg
• beets - 1 kg
• water - 1 l
• glass of sugar
• glass of vinegar
• allspice
• Bay leaf.

Cooking

1. Cut the cabbage in half. Cut each half into 4 more pieces lengthwise and across to make squares.
2. Cut the beets into thin strips. Mix with cabbage.
3. To create a brine, you need to boil water, add seasonings, salt and sugar to it. After 10 minutes, add vinegar, boil for another 1 minute.
4. Place the vegetables in a jar and pour over the brine.
5. Leave the container in a warm place for 4 days.

The dish is served to the table seasoned with refined oil.

How to ferment cabbage with cranberries?

Pickling such cabbage will take from 7 to 11 days. The finished product can be stored in a cold place for several months.

Ingredients:

• cabbage - 5 kg
• carrots - 2 kg
• sugar
• cranberries - 400 g.

Sauerkraut- the record holder for the content of ascorbic acid. This indispensable snack will complement any lunch or dinner. Tasty and healthy. What else to dream about? Instant sauerkraut is fermented in just a few hours.

With carrots, garlic, pickle. Exists . There is an option without salt and sugar or with beets. A selection of the most original just for you!

Instant sauerkraut in a day - a simple recipe in a saucepan

Making sauerkraut is easy. A simple quick-cooking recipe will come to the rescue. Minimum ingredients, maximum benefit.

Add your favorite spices to the recipe as desired. Dill or fennel seeds are suitable for a more spicy aroma and flavor.

Ingredients:

• heads of white cabbage - 2 pcs.;
• carrots - 4 pcs.;
• 0.5-1 st. l. rock salt.

Step by step preparation:

1. Peel the carrots. Rinse it. Grind through a coarse grater. Don't want to work as a grater? Pass the carrots through the shredder. You will get approximately 350-400 grams of cutting.
2. Next, peel the cabbage. Rinse, remove the top unusable leaves. Cut the stalk. Carefully detach 10-12 leaves. Do you have large heads? Enough 8-6 large leaves. Cut the rest into pieces, pass through a shredder or a special vegetable cutter. You will get a mountain of thin delicate straws.
3. Directly on a table or a wide cutting board, combine shredded straws with carrots. Sprinkle with salt. Mix thoroughly. Remember with your hands. Squeeze a little in your palms. Slicing immediately gives juice. Knead for about 3-4 minutes.
4. Take a voluminous enamel pan. Line the bottom with whole white leaves. Put on a layer of cabbage. Press down with your fist to tamp. Lay out the slices in layers, tamp each time. Cover with whole sheets that remain.
5. Place an upside down plate on top. Put a jar of water (volume 2-3 liters). Leave the pan on the table for a day.
6. Remove the jar, plate. You will immediately see that a lot of juice has formed. Is there white foam on the surface? It's OK. Arm yourself with a long wooden stick. A wooden skewer or sushi stick is perfect. Hole through the cabbage in 7-8 places. So the gas will go away, and the salad will not turn sour.

You can already eat the salad, but for more taste and aroma, hold the slices under oppression for a couple of days. Cover with plate again. Put oppression - a jar of water. Leave for 2 days on the table in the kitchen. And after this time, the salad can be consumed.

Not sure what to do with crispy sauerkraut? Cut to her onion, season with vegetable oil (sunflower, olive, sesame or a mixture different varieties), serve as an appetizer or side dish.

Do you want to cook sour cabbage soup? It's about time. After all, you already have cabbage harvesting.

Crispy and juicy cabbage without vinegar - recipe for a 3-liter jar

Recipe for one 3- liter jar for those who want to try fermenting cabbage. Cooking without vinegar. Like it, repeat the recipe again. You big family? You can cook a salad at least 10-12 large cans!

Products:

• cabbage - 4.5-5 kg;
• 2-3 medium-sized carrots;
• 2.5 tablespoons of rock salt;
• 2 spoons of granulated sugar.

How to cook step by step:

Clean vegetables. Rinse. Shred the cabbage. Chop the carrots through a grater.

Mix vegetables in one cup. Don't think. Place in a 3 liter jar. It is not necessary to tamp, just press a little.

Sprinkle sugar and salt on top.

Iodized salt for the recipe will not work. Take exclusively coarse grinding stone or Extra varieties.

Pour water on top. Suitable cold boiled, from the tap (without chlorine), spring. Do you have filtered water? Use her. Fill the jar not to the top, do not look. Pierce with a wooden stick. So the water will go down the cut.

Place the jar in a deep bowl or plate. As the vegetables ferment, the brine will begin to rise and flow out. Cover the neck of the jar loosely with a lid. Do you have clean gauze? Use it instead of a lid.

Leave the workpiece on the floor or table. It will take 2-3 days. During this time, periodically approach, pierce the salad with a wooden stick. So the snack will not be bitter.

Is the top layer of cabbage dried and not in brine? Pour from a cup.

All cabbage must be in brine. Put the finished snack in the basement or refrigerator for storage. In winter, you can cook delicious borscht or cabbage soup from such cabbage.

Delicious sauerkraut in chunks with beets in a jar (like my grandmother's)

Pelyustka cabbage, fermented in chunks with raw beets, is a delicious pink delicacy. Put it on the festive table in a salad bowl, you get a snack for the whole family for any occasion!

Ingredients:

• 2.5-2.7 kg of cabbage;
• 1 beet (about 150-170 gr.);
• liter of water;
• 1 st. l. coarse salt;
• 2 tbsp. l. sand.

Step by step preparation:

1. Wash the head. Remove bad leaves. Cut into large checkers - squares of about 4 cm.
2. Remove the thin skin from the beets. Cut the root vegetable into thin strips. Do you want slices? Feel free to cut!
3. The recipe is good because you can ferment in any dish - a cup, bucket, jar or barrel. In this case, it is a three-liter jar. Lay the cut in layers. Slightly push with a rolling pin, by hand.
4. Immerse salt and sugar in the brine water. Stir. Pour into vegetables. Cover with a lid, not tight. Put the jar in a cup. Vegetables will ferment for about a week. First, a couple of days at home in the warmth. Then tightly close the lid, send to the basement. A week later, a pink crispy salad will be ready.

White cabbage of any variety is suitable for the recipe. Don't want to get a bitter salad? Occasionally pierce the cut with a wooden stick. The gas will leave, and the brine will be saturated with oxygen.

Sauerkraut for the winter in a bucket - a classic recipe for the right salting

The correct classic pickle for cabbage is prepared without vinegar, seasonings or other additives. Only vegetables and salt. Would you like to season with fresh cranberries? So do it! 100-120 grams of berries are enough for a bucket of lettuce.

Products:

• a bucket of shredded cabbage;
• 330-350 gr. carrots;
• 100 gr. rock salt.

How to cook step by step:

1. Chop the cabbage forks into thin strips. It should be a full bucket.
2. Slice the carrot thinly.
3. Toss vegetable slices with salt. How much salt per kg of vegetables you add will determine how salty the salad will be. Remember well with your hands. Don't forget to wash your hands and cut your nails. Knead until you get a lot of liquid - vegetable juice with brine.
4. Top the bucket with whole clean cabbage leaves. Your salad will not dry out on top. Leave on the floor for about 3-4 days. Twice a day, come up, pierce the cut with a thin rolling pin.

Instant hot salting with garlic and vegetable oil

ferment vegetable salad instantly easy! Quick Recipe great for beginners. The recipe for a salad with vegetable oil and garlic is simply impossible to spoil!

Ingredients:

• forks - about 4.5-5 kg;
• carrots - 250-300 gr.;
• onion heads - 2 pcs.;
• 2-3 cloves of garlic;
• 2 liters of water;
• 4 tbsp. l. salt;
• sand - 2 tbsp. l.;
• vinegar essence - 2 tbsp. l.

Step by step preparation:

Grind the forks through the shredder. Chop the onions and carrots in the same way. It is permissible to push the garlic through a press. Do not want through the press? Finely chop your teeth.

Fold the cut into the basin. Move your hands, not much. Sort by banks.

Prepare hot brine. Boil water with salt and sugar. Add 70% vinegar essence. After 5-6 seconds of boiling, remove from heat.

Pour into banks. Pierce the slices with a stick or crush with a fork. Banks should be filled to the top with liquid.

Put the containers on the plates. Top with a thin lid. Quick cabbage will be ready in 12 hours.

Sauerkraut without salt and sugar, but with spices and water

There are recipes for super-healthy cabbage salad. Ferment vegetables without salt and sugar. But a lot of spices are added. The secret of cooking is shungite stone. It prevents vegetables from spoiling or losing vitamins.

Products:

• one head of cabbage - approximately 2.5 kg;
• 400 gr. carrots;
• cumin seeds - 0.5 tbsp. l.;
• the same amount of dill seeds;
• quarter st. l. seasonings for Korean carrots;
• dried parsley and dill - 0.5 tbsp. l.;
• shungite.

Cabbage contains many vitamins and minerals, which, when mixed with salt, disappear completely or partially.

A unique recipe, similar to the popular one from Vadim Zeland, will allow you to prepare delicious cabbage without vitamin loss. The salad is perfect for raw foodists.

Are you eating right or on a diet? Cabbage without salt and sugar is just for you!

Chop vegetables. Mix with spices. Pack into the bank. Place on the bottom of the container cabbage leaves. Top them with vegetable slices. Fill with water for as long as it takes.

Put oppression on top. Cover with a clean cotton cloth. Leave for 3 days in a warm place. Juice gone? Remove oppression.

After 2-3 days, instead of oppression, put a shungite stone. Cover with a lid. Let stand in the refrigerator for a week.

Shungite stone is a natural mineral of carbon composition. Widely used for water purification, conservation food products from damage.

Crispy and delicious cabbage with apples for the winter

Crispy cabbage with apples is very tasty. The recipe is two in one. It turns out sauerkraut and pickled apples. Both - great snack to a hot dish of meat, poultry.

Ingredients:

• white cabbage - 2 kg;
• apples "Semerenko" - 1.5-2 kg;
• 2 tbsp. l. coarse salt;
• a couple of carrots;
• a couple of pinches of citric acid.

Cooking steps:

1. Peel the apples from the core in advance. Cut into quarters. Fill with cold water citric acid. Then drain the water.
2. Cut vegetables into thin strips. Mix with salt. Move your hands with all your strength. Did you get a lot of juice? Great.
3. Take a large enamel pan. Put about a third of the cabbage in it. Press well with your fists. Lay out half the apples. Then repeat the layers. The last layer should be cabbage.
4. Press down the food in the pan with your hands. Did you get enough juice? Add some brine. Make it based on a liter of water a tablespoon of salt.
5. Place a plate in a saucepan. There is a load on her. Keep warm. After three days, transfer the slices to the banks. Seal with capron lids. Keep cool.
2

1 hour. 8 min. Video recipe Print

Crispy and juicy sauerkraut is popular with people of all ages. I do not recognize store-bought pickles and have my favorite ways of preparing them. Today I want to offer you a recipe for delicious crispy and juicy instant sauerkraut, and not even one, but several of the most successful ones.

Each housewife will be able to choose for herself a successful cooking method from those that I will offer you today. Over the years, I have gathered a proven collection of recipes, I am sure of them - the cabbage turns out to be very tasty, and, of course, such blanks take a minimum of time to cook.

Recipe for quick cabbage with beets

First, I propose to cook delicious cabbage with beets. Red beet - not main ingredient, it will only color our cabbage in a stunning pink color. Such an appetizer will decorate any feast. You can use it immediately, or you can sterilize it in jars and preserve it for the winter.

To prepare sauerkraut with instant beets, we need 1 day.

Ingredients:

• Cabbage - 700 grams
• Juicy beets - 1 piece
• Bell pepper red and yellow - 2 pieces
• Garlic - 1 large clove
• Dill, fresh basil - 5 branches each
• Vinegar 9% - 4 tablespoons
• Savoy salt - 2 tablespoons
• Sugar - 1 tablespoon
• Allspice - 6 pieces
• Water.

Cooking steps:

We buy ordinary, cheap white cabbage in a supermarket or market. We will need two more meaty peppers, preferably in different colors, so that our appetizer is bright and beautiful. We definitely need garlic and actually young, juicy beets.

We wash the cabbage with water, you can cut off the top sheets if they are crushed or with dots. Cut out the stem. We need to chop the cabbage coarsely, so that we can mess around less and eat more conveniently. We cut half of the pumpkin like a watermelon, into slices, 2-3 centimeters wide, and then each cut into large cubes.

The cabbage will fall apart on its own. Pour chopped cabbage into a large bowl, she needs to breathe, let her just stand on the table for 5 minutes.

Wash and peel the bell pepper, cut into thin strips, you can also large, as you like. Sprinkle pepper over cabbage.

Clean the beets, wash and cut into strips, you can coarse grater rub. Wash fresh basil and dill, finely chop.

Pour the beets and greens into a bowl with cabbage. Mix everything well with a spoon. Marinated cabbage will be in a three-liter jar. Wash and dry it beforehand. Pour all the vegetables into a jar. We cut the garlic simply into slices and also into a jar.

Pour about 1.5 liters of water into a saucepan, pour out Savoy salt, this special salt is immediately added with spices and it is sea. If you do not find such salt, add the usual one. Then pour sugar and sweet peas. We put the saucepan on the stove and boil the marinade for a couple of minutes so that the salt melts.

Pour vinegar into a jar and like a hot marinade.

We close the bank. We put it anywhere in the kitchen, not in the refrigerator. After 24 hours, cabbage can be served on the table.

Quick recipe for delicious homemade sauerkraut

The advantage of this recipe will undoubtedly be the quick preparation of crispy cabbage, and, of course, ease of preparation. Well, the products are available in almost every housewife.

Cooking:

• White cabbage -1 forks;
• Ripe and sweet carrots - 2 pcs.;
• Fresh garlic - 2-3 cloves (optional)
• 100 ml. apple cider vinegar;
• 1 st. a spoonful of coarse salt;
• 1 st. a spoonful of sugar (brown);
• Sunflower, unrefined oil with a smell - 110 ml;
• Clean drinking water - 550 ml.

Cooking:

1. The recipe is simple to prepare - grate the carrots, and it is best to use a special one for carrots in Korean. Thin slices of the vegetable will give more juice, and will look attractive when served.
2. Chop the head of cabbage into thin long slices.
3. Prepare the brine - to do this, bring water to a boil, pour vinegar into it and vegetable oil, add spices. Stir and heat until the grains of salt and sugar dissolve.
4. Prepare a pickling container - ideally a glass jar, add mixed vegetables to it and pour hot brine over it. Put a small load on top, covering the cabbage with a plate.

The dish will be ready in a few hours, but after it is completely fermented, it should be put in the refrigerator.

Quick cabbage "Khrustovka" in Chernihiv

Fast cabbage of natural fermentation - it turns out juicy, crispy and very tasty, and besides, it does not contain harmful vinegar in the composition.

• Cabbage - a head of about 2 kilograms;
• Carrot - 2 pcs.;
• Seasonings and your favorite spices;
• Pure water;
• 50 gr. coarse salt;
• 65 gr. granulated sugar.

Cooking:

1. The recipe is for a 3 liter jar. Shred the cabbage at your discretion, with thin “threads” or larger pieces, and grate the carrots.
2. Mix the vegetables together, and pack tightly into a glass jar.
3. Shitty secret: in order not to spoil the recipe for instant homemade sauerkraut, very delicious cabbage, you need to properly prepare the filling - mix all the ingredients remaining for the brine (strictly according to the recipe), and pour it into a jar.
4. Do not close the jar with a lid, it is better to wrap the neck with a small piece of gauze. Leave the container for 2-3 days at room temperature, and then you can close the lid (plastic) and put it away for storage in a cool place.

Crispy and juicy cabbage is ready to eat.

Instant sauerkraut in a jar per day without vinegar

How to cook sauerkraut in literally one day, for example, for a picnic or a holiday - is it possible? And it will not be inferior in taste to another recipe. This recipe is also fast-cooking, sauerkraut ferments in a jar a day without vinegar.

We will need:

• 2.5 kg of white cabbage;
• 3 medium carrots;
• Coarse table salt - 2-3 tbsp. spoons;
• aromatic spices;
• Sugar sand - 100 gr.

Cooking:

Cut the cabbage in any convenient way, and chop or rub the carrot. Mix vegetables together with coarse table salt and grind thoroughly so that they start up the juice so that the daily cabbage is crispy.

Press the vegetables into a jar, adding spices while stirring.

cabbage in 1 day

You are planning a feast or a party with friends, and you do not know how to diversify the table? Sauerkraut in a jar per day - what could be easier and tastier?

For cooking you will need the following ingredients:

• A small head of cabbage;
• 2 carrots;
• 55 gr. salt;
• A pinch of cumin;
• Spices;
• 45 ml of any fruit vinegar;
• 65 ml of unrefined oil with the smell of seeds;
• 60 g sugar.

How to cook sauerkraut quickly in 1 day in a jar according to a classic recipe:

Let's prepare the vegetables - grate or cut the carrots, and chop the cabbage into thin strips. Grind the vegetables with the addition of salt and granulated sugar to make the juice appear.

If the vegetables are juicy and fresh, then their juice will be enough, but if necessary, you can always add clean water.

We prepare the marinade from the remaining products - or rather, we mix the oil with vinegar and cumin.

We put black pepper and bay leaf on the bottom of the container - vegetables on top of them, and pour the marinade over them. Put in the refrigerator so that the cabbage is infused, and by the evening it will be completely ready - crispy and fragrant.

Quick sauerkraut in 2-3 hours

Quickly ferment the cabbage to serve it to the table, perhaps using a hot marinade for this, with the addition of fragrant spices and seasonings, so that the sauerkraut with brine is juicy.

For cooking you will need the following ingredients:

• Cabbage - 1 medium head;
• Carrot - 1 pc.;
• Apple cider vinegar - 150 ml;
• Vegetable oil - 100 ml;
• Pure water - 250 ml;
• Liquid honey - 2 tbsp. spoons;
• Coarse salt - 2 tbsp. spoons;
• Favorite spices - at your discretion;
• A bunch of fresh herbs.

Cooking:

How to quickly cook sauerkraut at home? The recipe is very simple - chop the cabbage forks as thinly as possible (but not smaller). Grate carrots on a fine grater.

Boil water with salt, honey, oil and vinegar and add spices to the brine.

Put fresh greens on the bottom of the container (only stalks can be used), mix cabbage with carrots and tamp into the container.

Pour hot marinade on top, let it cool, close the lid and put it in the refrigerator, the workpiece is almost ready. Serve with thin pickled onion rings.

cabbage in brine

Cooking:

• Cabbage - 1 fork;
• Carrots - 1 pc.;
• Salt - 2 tbsp. spoons;
• Brown sugar - 2 tbsp. spoons;
• Vinegar - 125 ml;
• Water - 300 ml;
• Spices - to taste.

Cooking:

So, a quick recipe in brine. To do this, mix spices and vinegar in water, bring to a boil and cool.

Cut the cabbage and carrots, but do not crush, transfer to a bowl and pour over the marinade.

Lay a plate on top and place a small weight on top. Let the cabbage stand at room temperature for a while, and put it in the refrigerator for storage. This fast way you will definitely enjoy cooking.

Sauerkraut "Spring"

In the summer you want to pamper yourself winter meals which family and friends have already missed. One option may be a snack of young sauerkraut.

For cooking you will need the following ingredients:

• Head of young cabbage;
• Fresh carrots - 2 pcs.;
• Coarse salt - 1 tbsp. spoon;
• Water - 400 ml;
• Wine vinegar - 125 ml;
• Brown sugar - 2 tbsp. spoons;
• Favorite spices.

Cooking:

Remove the upper leaves from the head of cabbage, and cut the cabbage into pieces into 6-8 parts. Cut carrots into rings.

Place the vegetables in layers in a jar, being careful not to pack them too hard. Such blanks are best done in small containers.

Prepare a marinade with vinegar and spices, cool and pour into a container. After 3-4 hours, remove for storage in the refrigerator. You can add beetroot slices for color, and apple slices and garlic to emphasize the taste.

This is the easiest and easiest recipe for delicious, crispy and juicy instant sauerkraut.