Sauerkraut in 3 hours. Quick sauerkraut: cook in a hurry

First recipe below- just such a valuable pickled option. For leisurely fermentation, it is actually quick-cooking. 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 hot marinade. It no longer has the benefit of natural fermentation because the marinade contains vinegar. It is a preservative and does not form “live bacteria” with it. But savory vegetables are ready for tasting after 12 hours.

Choose an awesome snack according to your taste and goals and cook it often all winter long!

Quick navigation through the article:

Instant sauerkraut without vinegar

Super crispy recipe for everyone who loves tasty and healthy food. Sourdough in a marinade, which includes only salt and spices, they can be adjusted to taste. The finished cut is without oil, so it requires refueling with something as useful as possible. For example, extra virgin olive oil. All .

With a short effort and a couple of days of patience, you will get a traditionally excellent ingredient for winter salads, sour soups and stews with meat.

Preparation time: 30 minutes for preparation + 2-3 days for fermentation. We test for readiness after 2 days of infusion in a warm place.
Calorie content per 100 grams is no more than 40 kcal.

We need:

Cabbage - 2.5-3 kg
Carrots - 3 pcs. and more medium sizes
Water - 1 liter
Salt (without additives) - 2 teaspoons
Spices - to taste
We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.

Important details:

You can add as many carrots as you like. We love it when there is a lot of it. This gives the brine a pleasant warm tint and adds sweetness to the cabbage.
Spices can also be adjusted to suit your needs. More hot pepper means more spiciness. And also cumin, cloves, ginger and even turmeric. This classic fermented recipe responds well to many experiments.
Our proportions of ingredients will give traditional and juicy salad without too much spice. Brine can also be enjoyable as a separate drink.

Let's prepare the vegetables.

Finely chop the cabbage. The Berner grater always helps us out. Many housewives love a special manual shredding knife (or manual shredder). You can buy it right now during the fermentation season at any market in the barrel-salted aisles.

Chop the peeled carrots to taste. Don't forget that there is not only a coarse grater. In this recipe we use medium.

Combine the cabbage and carrot slices and mix, fluffing them up at the same time. Convenient to work with your hands.

We will have brine in water, and not fermentation in our own juice. Without grinding, the cabbage will be as crunchy, delicious, and textured as possible.

Place the mixed vegetables in the jar halfway and tamp lightly. Put spices on top. In our case, this is 1 bay leaf, 3 allspice peas and 1 small hot pepper. Place the remaining chopped vegetables on top of the spices in the jar and repeat the set of spices again.

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

Let's prepare the marinade, pour in the vegetables and let them ferment under supervision.

Water at room temperature (!).

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

Our goal is a solution slightly saltier than the ideal soup. Usually 3 level teaspoons are enough if the salt is extra fine. But there are different brands of salt, and coarse grinding is not as salty.

Stir the salt in the water until completely dissolved and pour the cabbage into the jar, covering the slices. We take a fork and pierce the 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 fans of Ayurveda strongly recommend working with fermented products only with wood or ceramics.

If such restrictions seem like an unnecessary hassle, look for a long, two-pronged fork for turning fried foods. She will allow go even deeper in a dense layer of vegetables.

Use any instrument to make simple movements: in depth and spread the cutting, bubbles came. And so on in several places in the vegetable mass.

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

Place the jar in a bowl so that the inevitable foam from fermentation can drain out of the jar carefully. Place a fork nearby which will remind you of the need to pierce the slices from time to time. This will allow the air bubbles formed during pickling to be constantly released to the top.

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 until it's ready. If the conditions are sporty (+/- 20 degrees), then 3 days is the standard period. Next, put the vegetables in the refrigerator to stop fermentation, otherwise the cabbage will turn out too sour.

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

We get good sauerkraut and quite a lot of liquid that has flowed 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.

We once tried a version with honey.

On top of the cabbage, add 2 heaped tablespoons of coarse salt and the same amount of honey. Fill with water at room temperature. Follow the recipe above. Try it after 2 days to see if it’s ready (i.e., is it time to put it in the refrigerator). Honey cabbage is also very tasty and is suitable for anyone who is not allergic to honey.

Marinate quick classic cabbage in 12 hours

This savory guest of our meals is called “Provençal”. It is not only quick to cook, but also looks very impressive. How useful it will be during the holidays! If you've been overdoing it on alcohol, a tasty pickle is a popular first aid remedy for the morning after New Year's Eve.

Preparation time: 30 minutes for preparation + 1 day for marinating. We test for readiness after 12-14 hours.
Calorie content per 100 grams - no more than 100 kcal.

The result of some simple work is a fully prepared salad, already seasoned with oil. It can be easily stored in the refrigerator for up to 1 month, but can be 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
Red bell pepper - 2-3 pcs. medium size (can be frozen)

For hot marinade per 1 liter of water:

Salt (rock, coarsely ground) - 2 tbsp. spoons
Sugar - 1 glass
Vinegar, 9% - 80 ml
Little vegetable - 1 cup

Important details:

1 glass - 250 ml
Among the spices, the best decoration for a marinade 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. A proportion that many people like: for 1 kg of cabbage - 1 medium carrot and 1 bell pepper.
Frozen sweet red peppers pickle just as well as fresh ones. If you have it, feel free to use it.
Convenient and safe cooking - in an enamel or stainless steel pan.

The preparation is simple and quick.

Shred the cabbage as thick as we like in salads. Knead with your hands in a spacious bowl, lightly, without fanaticism. Carrots - cut into strips using a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Grind the garlic into thin slices. Cut the pepper into strips 0.5-0.8 cm thick or into cubes about 1 cm. Combine the vegetable cuts and mix well. Again, it is most convenient to work with your hands.

Prepare the marinade.

We start cooking when the vegetables are chopped and mixed. Heat 1 liter of water on the stove, add salt and sugar to it, pour in the oil and stir until the bulk ingredients are completely dissolved. As soon as the liquid boils, pour in the vinegar, make a couple of movements with the spoon and turn off the heat. Be sure to cover with a lid to prevent the vinegar from evaporating.

Place ½ of the vegetable mixture in the selected container and compact tightly. Fill in half the hot marinade. Add the second half of the vegetables and add the rest of the marinade again. Place a plate and a weight on top (a 1-2 liter jar of water).

Leave to marinate for 8 hours.

When the vegetables have cooled down, put in the refrigerator for another 16 hours. After 12 hours of infusion you can try.

TOP 2 secrets for successful fermentation

Which cabbage varieties are best 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 when thinly sliced.

Young cabbage and too old cabbage ferment poorly. Varieties with a spherical head of cabbage become untidy and often lose their crunch.

How to cook new and refreshing dishes?

In addition to their vibrant participation in meat stews, borscht or solyanka, both spicy cabbages can easily make friends with available colleagues in salads without heating.

Hello, dear friends! Today I offer you recipes for instant sauerkraut to make it crispy and juicy. I have already described the options in a previous article. But you don’t always have the time or desire to wait long. I want to try it now.

For such impatient people, quick methods of sourdough have been invented. There is even one that can be put on the table in just a couple of hours. It’s very convenient when unexpected guests are almost on the doorstep. How convenient it would be as a snack, along with cucumbers, or with strong drinks.

For an everyday table, I like to serve it with fresh herbs and new potatoes. And for taste, I also like to add a little bit of unrefined sunflower oil. This is just some kind of delicacy.

Advice - for our purposes, choose mid-late or late white-headed varieties so that the head is dense and, preferably, large. It is better that the leaves are whole and not cracked.

Crispy and juicy instant sauerkraut in a jar overnight without vinegar

According to this recipe, I do not put carrots in the cabbage, but add them to the finished product when I serve it. I like it better this way. Try this option too. But, if you want, you can immediately add one carrot and ferment it all together. Grate it on a coarse grater and carefully mix the vegetables.

Ingredients for a 3 liter jar:

Cabbage - 2.5 kg
Sugar - 1 tablespoon
Salt - 1 tablespoon
Allspice peas - 2 pcs.
Black peppercorns - 6 pcs.
Bay leaf - 2 pcs.
Water - 1 liter

Preparation:

1. Pour water into a ladle or saucepan and place on fire. As soon as it boils, add bay leaf, allspice and black peppercorns. Add salt, sugar and stir. Cook for 2 minutes, turn off the heat and leave to cool completely.

2. Chop the cabbage into thin strips. Then place it tightly in the jar up to the “shoulders”, that is, to the point where the jar narrows, leaving room for the brine. Place a bay leaf somewhere in the middle.

3. Now pour the cooled brine into the jar to the very top. Place the peppercorns from the brine on top too. Place a deep bowl and leave for a day at room temperature.

4. After 6 hours, pierce in several places with a long stick (you can use a knife or a knitting needle) to the very bottom so that gases and bitterness come out. The foam that appears on top will need to be removed. In a day, the sauerkraut will be ready and can be served immediately. And for decoration you can add grated carrots and herbs.

Quick recipe for cabbage in brine for a 3 liter jar

A very simple and versatile option for quick sourdough. For this recipe, it doesn’t matter what type of cabbage it is - early or late. But it will taste absolutely amazing. Quite crispy and very tasty.

Ingredients:

Cabbage - 2-2.3 kg
Carrots - 2 pcs.
Salt - 2 tablespoons
Sugar - 4 tablespoons
Water - 2 liters

Preparation:

1. First, pour water into a saucepan, add salt and sugar. Place on the fire and boil the brine, and then let it cool.

2. While the brine is cooling, chop the cabbage and grate the carrots. Place in a deep bowl. Mix well.

3. Transfer the vegetables into a 3-liter jar, leaving space on top for the brine. Place approximately up to the hangers, that is, to the point where the can narrows. Then pour in the cooled brine. Place the jar in a deep bowl where the brine will flow out. Cover the top loosely with a lid. Leave it like this for a day.

The next day you need to pierce it in several places with a long stick to release bitterness and gas. Repeat this procedure several times throughout the fermentation period.

5. In total, such a jar should stand for two days. Then close the lid and store in a cool place. Or use it right away.

Delicious sauerkraut in large pieces in a pan

And here is a version of quick sourdough cabbage, laid in large pieces. Some people think (my husband, for example) that this is how it will be tastier and more appetizing. For a quick method it will be quite optimal.

Ingredients:

White cabbage – 1.5 kg
Carrots – 200-300 gr
Garlic – 2-4 cloves
Salt – 4 tablespoons
Sugar – 5 tablespoons
Apple cider vinegar – 1.5 tablespoons
Water – 1.5 liters

Preparation:

1. Cut about half of the head of cabbage and cut it into slices 2.5-3 cm thick. Grate the carrots on a coarse grater. Peel the garlic and cut into halves.

2. Then place the pieces in a saucepan, sprinkle with carrots and garlic. Layer in layers.

3. Now let's make the brine. Pour water into the pan. Add salt and sugar there. Wait until it boils and pour in vinegar, then turn off. Pour hot brine into the pan with vegetables until everything is completely covered.

4. Place an inverted plate on top of the pan and place a filled 3-liter jar of water on it. Thus we established oppression.

5. After a day, remove the oppression. Our white cabbage is ready. For storage, you can transfer it to a more convenient container and put it in the refrigerator. You can use it immediately.

Quick sauerkraut in 2-3 hours with vinegar and sugar

Very tasty and juicy cabbage is obtained in literally 2-3 hours. I wrote exactly about this recipe in the introduction. Imagine a situation where you were simply presented with the fact that in a couple of hours unexpected, albeit respected, guests would come to you. For such cases, this recipe will come in handy. Such a snack is simply eaten instantly. And the guests will be pleased.

Ingredients:

Cabbage - 3 kg
Carrots - 3-4 pcs.
Garlic - 4 cloves
Water - 1.5 liters
Sugar - 200 gr
Salt - 3 tablespoons
Vegetable oil - 200 gr
Vinegar 9% – 200 g

Preparation:

1. Shred the cabbage in any way convenient for you. Grate carrots and garlic. Place all vegetables in a deep bowl.

2. Now let's make the marinade. Pour water into the pan. Add salt and sugar, as well as vegetable oil. Put it on fire. Wait until it boils and add vinegar. After this, boil for another 2 minutes and remove from heat.

3. Pour the hot marinade into a dish with chopped vegetables and stir. Cover with a lid and leave at room temperature for 2-3 hours.

4. After this time, you can already eat it. If you get a lot, just put it in a convenient container and store it in the refrigerator. Usually we don't have it for more than a week.

Video recipe for crispy, instant sauerkraut for the winter

I want to add one more good recipe to your piggy bank. Very good for salads. When it is ready, you can transfer it to jars, close the lid and store it in a cool place until winter. Or use it right away.

Ingredients:

White cabbage – 1 kg
Water - 1 l
Apple cider vinegar – 100 ml
Vegetable oil – 100 ml
Salt - 40 g
Sugar - 35 gr
Carrots – 120 gr
Onion - 1 pc.
Garlic – 20 gr

You will see the cooking method in a very detailed video.

That's all for today. I shared with you the simplest and my favorite variations of quick cabbage starter. I don’t have much space at home for long-term storage, so this is exactly what I use for recipes. I'm done, I'm doing it again. It doesn't take that long.

Good afternoon. Today we’ll talk about a very healthy dish that has come to us from time immemorial - sauerkraut. And we will, of course, ferment it at home.

During the process of fermentation (fermentation), the sugar present in the leaves of this vegetable is converted into lactic acid. And here are the unique properties this dish acquires: fermented lactic bacteria, entering the intestines along with cabbage, improve its functioning, suppress harmful microflora and eliminate dysbacteriosis.

Kvashenina has a positive effect on the immune system, reduces cholesterol levels in the blood, and improves skin condition. It can be used to prepare salads, and also as a filling for dumplings or pies. Or you can stew it with meat or mushrooms. But, unfortunately, all beneficial bacteria will die during heat treatment.

The liquid that is released during the ripening process is very useful. Never throw it away; eat cabbage along with juice.

It is important to distinguish pickled vegetables from pickled ones. The pickled ones have a marinade with vinegar, and the cabbage will be whiter in color and crispier, but it does not contain probiotic bacteria and so many beneficial properties.

We present to your attention an ancient method of preparing delicious sauerkraut with Antonovka apples. Why this particular variety? These are very fragrant, dense and sour fruits that will not only add a special taste and smell to the dish, but will also become an appetizing addition to it.

cabbage – 2 kg.
carrots – 2 pcs. (average)
Antonovka apples – 2 kg.
salt – 2 tbsp. level spoons (not iodized)
citric acid - to taste

1. Wash the apples, remove the core, cut into slices and add water with citric acid (the water should be slightly sour).

2. Shred the cabbage with a shredder.

3. Mix cabbage with carrots and salt, squeeze thoroughly with your hands until the juice releases.

4. Fill a three-liter jar with layers of cabbage and apples one by one (it’s very convenient to do this through a funnel), while compacting everything tightly using a masher or other available means.

5. In a jar filled until the neck narrows, I place a nylon lid for cold foods upside down as a pressure. She does not allow the cabbage to rise up by pressing it.

6. Place the jar in a deep bowl and leave for 3 days at room temperature, while you need to pierce the contents with a wooden stick every day (otherwise the dish will taste bitter). Sour cabbage should be stored under a tightly closed nylon lid in the refrigerator or a dark, cool place, such as a cellar. Bon appetit!

Instant sauerkraut recipe for a 3 liter jar

If you want to prepare healthy sauerkraut without sugar and vinegar in a three-liter jar, use this simple, traditional recipe.

To make the dish crispy and tasty, choose late varieties of this vegetable.

To prepare we will need:

cabbage – 2-2.5 kg.
carrots – 1 pc. (large)
salt – 2 tbsp. spoons without a slide
bay leaf – 2 pcs.
allspice – 3-4 pcs.

1. Chop the cabbage using a shredder, grate the carrots on a coarse grater.

2. Mix the vegetables, pressing them a little with your hands, and add salt.

Mashing the cabbage is necessary so that it releases juice and the ripening process occurs faster.

3. Transfer the cabbage to a three-liter jar and place in a deep bowl.

4. Leave the jar in a warm place for 3 days, piercing the contents every day with a wooden stick to release the gas that accumulates during the ripening process.

After 3 days, place the finished sauerkraut in the refrigerator or other cool place. Eat it with the addition of vegetable oil. You can sprinkle with herbs, cumin seeds, add garlic or onions. Bon appetit!

The most delicious homemade sauerkraut - a very simple video recipe!

This recipe is really very simple! The cabbage will be crispy and tasty.

For preparation you need the following ingredients:

cabbage - 2 kg,
carrots - 1 piece,
salt - 2 tbsp. spoons,
sugar - 1 tbsp. spoon.

For the secrets of making crispy sauerkraut, watch the video in detail:

Bon appetit!

Quick crispy cabbage, recipe in 3 hours

I am often asked for a recipe for quick, crispy sauerkraut in 2-3 hours. So, the ripening process takes more than 3 hours. But for those in a hurry, I can suggest preparing it in 3-4 hours. Of course, it will taste even better when it sits in the refrigerator for 7 hours.

But keep in mind that this is not sauerkraut, but pickled cabbage, because it is prepared with the addition of vinegar. This product can be stored in the refrigerator for up to 2 weeks.

To prepare we will need:

cabbage – 1 kg.
carrots – 1 pc. (250 gr.)
salt – 1 tbsp. spoon
garlic - 3 teeth.
vegetable oil – 50 ml.
vinegar 9% – 50 ml.
honey - 2 tbsp. l.

1. Chop the cabbage, grate the carrots on a coarse grater, finely chop the garlic or squeeze through a press, mix everything, but do not mash the vegetables with your hands.

2. Pour salt into half a liter of water. When the water boils add vegetable oil. Turn off the heat, pour in vinegar and 2 tablespoons of honey (you can use 3-4 tablespoons of sugar instead of honey).

3. Pour hot brine over the cabbage, cover with a plate on top and press down so that the brine covers the vegetables. This design should stand at room temperature for 3 hours.

After three hours you can try our dish. Hide what remains from the first sample in the refrigerator and after 7 hours you will have a gorgeous, crispy, spicy snack.

Store cooked cabbage in the refrigerator.

Bon appetit!

Crispy and juicy sauerkraut made overnight

This interesting recipe will allow you to prepare traditional sauerkraut in just a day. There is one very unusual trick here with warm brine and sugar.

To prepare we will need:

cabbage – 2.5 kg.
salt – 1 tbsp. spoon
sugar – 1 tbsp. spoon
black, hot pepper – 3-4 pcs.
allspice – 3-4 pcs.

1. Wash and chop the cabbage in a way convenient for you. Fill the jar with it very tightly until the neck narrows, helping yourself, for example, with a “pusher”.

Depending on what container you have prepared, you can calculate how much cabbage needs to be cut: 2.5 kg will be required for a 3-liter jar. vegetable.

2. Boil a brine from 1 liter of water, sugar and salt. At the end, add bay leaf, allspice and black peppercorns. Cool the brine until it is slightly warm.

3. Pour warm brine over the cabbage. Place pepper and bay leaf on top. Place the jar in a deep bowl.

4. Leave the cabbage for 24 hours in a warm place. After 6 hours, pierce the contents of the jar in several places with a knife or wooden stick to release the accumulated gas.

Add grated carrots to the finished sauerkraut to taste, pour in vegetable oil, add onion. Bon appetit!

Instant crispy sauerkraut in brine

Another recipe for truly crispy sauerkraut. This time in brine. Try it and you will get a really tasty, moderately salty snack.

To prepare we will need:

cabbage – 2 kg.
carrots – 3 pcs.
water – 1 liter
rock salt – 2 tsp.
bay leaf – 2 pcs.
black, hot pepper – 3-4 pcs.
allspice – 3-4 pcs.

1. The ideal option for fermentation would be not a round variety of cabbage, but a flattened one, as in the photo below.

1. Grate the carrots on a fine grater, chop the cabbage and mix everything with salt.

In this recipe, we will not crush the vegetables with our hands so that the appetizer is truly crispy.

2. Place the chopped ingredients into a three-liter jar with bay leaf, allspice and black peppercorns. You can add red hot pepper, but that's if you like it spicy.

The vegetables in the jar do not need to be pressed down too hard, they do not need to be compacted, just pack them tightly.

For the marinade: dissolve rock salt in drinking water at room temperature.

3. Pour brine over the cabbage and pierce the vegetable mass with a fork so that the air comes out and the marinade completely fills the container. A three-liter bottle requires one and a half liters of water. If necessary, add a little more liquid; it should cover the vegetables completely.

4. Place the jar in a deep bowl and leave at room temperature for 3 days. Every day, morning and evening, pierce the mixture with a fork so that gas comes out of it.

Quite a lot of brine will drain from the cabbage in three days. Don't worry, this is how it should be.

Store the finished snack in the refrigerator or in a cool, dark place.

You can add onions and vegetable oil to the salad. Bon appetit!

1. When preparing sauerkraut, it is better to use late or winter varieties of this vegetable. Choose slightly flattened heads of cabbage.

2. The method of shredding is not important, the main thing is that it is convenient for you.

3. When fermenting, you should use only rock salt. Iodized vegetables will become loose.

4. You need to choose a container for cooking so that the cabbage is packed tightly in it, and it is possible to put pressure on top.

5. If you don’t have juice on top of the jar when fermenting, be sure to add a little water. Vegetables should be covered with brine.

6. It is important to remember that every day you need to pierce the cabbage to release the gas that accumulates below in the dish. If this is not done, the snack will be bitter.

7. The vegetable is fermented at room temperature for about 3 days.

8. The finished product should be stored in the refrigerator or in a dark room at a temperature from 0 to +5 degrees.

Sauerkraut is good in all its forms. And in salads, and as a side dish, and as a filling for various dishes, and even just with butter and onions. Quick sauerkraut - This is a great idea for a low-calorie dinner. And it’s not at all difficult to prepare.

Quick sauerkraut in a few hours

It is physically impossible to truly ferment cabbage in less than 2 days. Pickling is a slow process. But there is a little trick. Can be done quick sauerkraut in just 3-4 hours. This recipe is especially good because you can even use young cabbage, which means that you can now make delicious cabbage at any time of the year.

To make quick sauerkraut you will need:

1 kg of white cabbage;
1-2 carrots;
3-4 cloves of garlic;
10 tbsp. l. table vinegar 9%;
100 g vegetable oil;
1 tbsp. l. Sahara;
0.5 liters of water.

Chop the cabbage into strips, grate the carrots on a coarse grater or a Korean carrot grater, crush the garlic or cut into thin pieces. Boil water, dissolve sugar and salt in it, add oil and vinegar, you can add allspice. Bring the marinade to a boil. Pour the marinade over the vegetables mixed in a bowl. Cover the top of the cabbage with an inverted plate and place pressure on top - for example, a jar of water. Leave the cabbage at room temperature for at least 3 hours, up to a day.

The finished cabbage can be transferred to a jar and stored in the refrigerator. But most likely, you will want to eat it quickly.

For variety, you can use a few cans of cabbage, then the cabbage will have a bright color and a pleasant flavor.

Cabbage prepared according to this recipe is not sauerkraut in the literal sense of the word. It would be more correct to call it pickled. But in conditions of acutely limited time, it can serve as a replacement for traditional sauerkraut without much loss.

Sauerkraut in a couple of days

Real sauerkraut does not cook so quickly. But if you still have 2-3 days left, you will be in time. The recipe is almost the same, but without oil and vinegar.

You will need:

1 kg of white cabbage;
1-2 carrots;
1 tbsp. l. Sahara;
1 tbsp. l. with a heap of coarse salt;
0.5 liters of water.

Place shredded cabbage and carrots tightly in a 3-liter jar. Fill with brine and cover with a nylon lid with holes or a cloth napkin. Place the jar in a warm place for fermentation. Bubbles will appear in the jar. Periodically, lightly tamp the cabbage with a spoon so that the gas escapes and the cabbage remains under the brine. After two days you can take a sample. Store the finished cabbage in the refrigerator.

It is this type of cabbage that is famous for its beneficial properties, because lactic acid bacteria participated in its preparation. They will help fight vitamin C deficiency, digestive disorders, and excess weight.

Autumn is the time to ferment cabbage. Everyone knows about the benefits of cabbage, which contains vitamins B, C and many other useful substances. Therefore, cabbage is very healthy for men and women, and the delicious crispy cabbage is a very simple and affordable dish that can be prepared in a few hours or days.

Pickled cabbage in 3 hours

Step-by-step cooking recipe

1. Remove the top layer of leaves from the cabbage and chop it into thin ribbons. Peel the carrots, wash them and chop them on a coarse grater.

Separately, peel and wash the garlic and pass it through a garlic press into a separate container.

2. Pour one liter of water into the pan and place it on medium heat. After a few minutes, add salt, sugar, pepper, vegetable oil and bay leaf, and bring to a boil. After the salt and sugar have completely dissolved in the water, add vinegar, mix everything and immediately remove the pan from the heat.

3. Mix chopped cabbage with carrots and garlic. Next, place the cabbage in jars or a plastic container and fill it with still warm marinade. Cover the container tightly and leave the cabbage to marinate at room temperature for 3 hours.

The cabbage is ready! This cabbage would be an excellent filling for pies or pies. Pickled cabbage makes an excellent salad base in many recipes.

Sauerkraut

For a 3-liter jar you need about 2.5 - 3 kg of cabbage, 3-4 medium carrots,

Tip 1. It is better to ferment cabbage on the waxing Moon, or after the New Moon on days 3-6.

Cooking recipe:

1. Place the shredded cabbage in a large container for easy mixing. Mix grated carrots on a coarse grater with cabbage.

Tip 2. Do not grind the cabbage and carrots, but simply mix evenly.

2. Place the mixed cabbage and carrots in a 3-liter jar, but do not compact it, but simply press it gently with your hands so that there are no voids.

3. Now take 2 tablespoons of salt and two sugars and pour them on top of the cabbage. And fill it with raw water (can be purchased or from the tap).

Tip 3. Use a skewer to pierce the cabbage so that the water completely covers it.

After 2-3 days, the sauerkraut, crispy cabbage is ready.

Bon appetit!