Instant sauerkraut - 10 recipes for crispy and juicy sauerkraut in jars

With the arrival of cold weather, fresh fruits and vegetables gradually give way to canned, salted, pickled and pickled ones. Experienced housewives prepare most of the above in the summer and early autumn. In addition to one vegetable that is popular both raw and pickled. It’s not difficult to guess that this is ordinary white cabbage.

This vegetable is versatile and quite tasty when salted, pickled or pickled. The healthiest thing is sauerkraut cooked in its own juice, without adding vinegar.

Pickling cabbage without vinegar is done in several ways, differing in the set of ingredients and method of preparation.

Classic instant sauerkraut in a 3 liter jar

A popular way to ferment cabbage is with a quick recipe. You don’t have to wait long for the product to be ready; after a day you can already put the cold treat on the dining table.

Cooking time: 24 hours

Servings – 3 l.

Ingredients:

White cabbage – 3 kg.
Carrots – 1 pc.
Salt – 60 gr.
Sugar – 1.5 tbsp.

Cooking process:

1. Prepare cabbage and carrots. Vegetables must be cleaned of any contamination.

2. Next, cut the products into thin strips. You can use a knife and grater for this. Leave a couple of cabbage leaves whole.

3. Stir the fine vegetable mass with salt and sugar. Knead the mixture with your hands until liquid appears.

4. Place the prepared product tightly in a three-liter jar. Cover the contents with a cabbage leaf. We keep the container for one day in a warm place. You can place a pan or a large plate under it.

5. After 24 hours, the cabbage will be ready. You can try it or store it!

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Crispy cabbage in brine for the winter without vinegar

The usual simple recipe, you can ferment in any container, in a bucket, in a bowl, or in a 3-liter jar, as you wish. I serve prepared vegetables with onions and vegetable oil; I use this cabbage to make dumplings and cabbage soup; it can be used for various purposes.

Great served with boiled or fried potatoes. I like it with jacket potatoes and herring. I serve it on the holiday table.

Ingredients:

2 kg. — 2.3 kg. cabbage
2 carrots
4-5 bay leaves
5 peppercorns
1 teaspoon dried dill (optional)

The ingredients are for a 3 liter jar, but you can ferment in any container.

For the brine:

1 liter of cold water
2 level tablespoons of salt
2 spoons of sugar

Chop the cabbage with a sharp knife; it is more convenient to do this with a shredder. Also, peel, wash, and grate the carrots, you can even use a Korean grater. Mix cabbage and carrots in a bowl.

I transfer it into a 5 liter container, in layers with spices. A layer of cabbage, a layer of spices, and so on to the top. We take a jar, pour salt and sugar into it, fill it with cold drinking water, stir the water, trying to dissolve the salt and sugar, it is clear that everything cannot be dissolved, but you need to move it.

The recipe calls for sugar, but I don’t add it; I prepare the brine only with salt, using water and salt. Also, you don’t have to put in the dill; I salted some with dill and some without it.

Pour the brine into the cabbage; if it is not enough for you, add another 1 liter, or 0.5 liters of water.

Next, put a lid or plate and a jar of water on top. We leave it in the room, it will sit for a day, the next day the fermentation process will begin, and you need to use a skewer or wooden stick to make punctures in the cabbage, releasing the air. This must be done several times a day, otherwise it will be bitter.

On the 3rd day it will ferment and be ready. We carry out the procedure for releasing air for 3 days, and it sits on the table for the same amount of time.

Be sure to place the container at the bottom of the container, as the juice will ferment and release. Otherwise it will flow onto the table.

After 3 days, put the cabbage in the refrigerator, because if you don’t remove it, it will become very sour. It stores well in the refrigerator, or in the cellar if made in 3 liter jars. From this container you can transfer it to glass containers of any size.

Quick sauerkraut in a jar per day without vinegar

Appetizing sauerkraut will complement your dinner table and delight your loved ones with its bright, juicy taste. To ensure that the product does not leave anyone indifferent, prepare it according to a quick daily recipe without adding vinegar.

Cooking time: 24 hours

Servings – 1 l.

Ingredients:

White cabbage – 1 kg.
Carrots – 1 pc.
Salt – 1 tbsp.
Sugar – 1 pinch.
Cumin – 0.5 tsp.

Cooking process:

1. Wash the cabbage and cut it into thin strips. Peel the carrots and pass through a grater.

2. Next, put the products in a common bowl, sprinkle them with salt and sugar. Stir thoroughly for a few minutes until the juice comes out.

3. Next, add cumin and stir the contents again.

4. Place the workpiece tightly in the jar and leave it for a day in a warm place. Periodically pierce the contents with a spatula or knife to allow air to get inside.

5. In a day, sauerkraut without vinegar will be ready. The product can be sampled or stored for further storage.

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Cabbage in cold brine for the winter in a jar

Also, I offer a recipe without vinegar, where we use cold brine, nothing needs to be boiled, many people like it without vinegar, I don’t cook a lot of cabbage, I make a jar, because I have different recipes and I want to try everything.

Before serving, I pour oil into these vegetables and sprinkle with herbs, and it’s also very tasty with canned green peas.

Ingredients:

2 kg. cabbage
1 large carrot
1 liter of water at room temperature
2 heaped tablespoons of salt
2 heaped tablespoons of sugar

Chop the cabbage and mix it with carrot shavings, you don’t need to crush or press too much, just mix. Prepare a 3 liter clean jar.

Place the vegetables in the jar, tamping them lightly, then prepare the brine. The water is ordinary room temperature, it was standing in the room, I put salt and sugar in it and mix it.

I try to dissolve the bulk ingredients with a spoon. They dissolve, if not, leave for about twenty minutes, then stir again, and leave again, and everything will dissolve wonderfully.

You can add cumin seeds to cabbage; they will add a spicy piquant aroma and flavor.

Then fill everything with brine, and put it in a saucepan or bowl, cover it with a lid, and ferment for 2-3 days on the table at room temperature, release the air a couple of times a day, then try it, if it has fermented, then put it in a cold place, I store it in the refrigerator.

If there is not enough brine, you can prepare another half liter of water. Add it to the jar. You can make pies, dumplings, pies from this cabbage, and eat it with aromatic vegetable oil and onions.

Instant sauerkraut with vinegar

Rich sauerkraut with a slight sourness is what you need for hearty homemade lunches. It’s not at all difficult to prepare such a treat yourself. For this, use a quick and proven recipe by many housewives.

Cooking time: 24 hours

Servings – 2 l.

Ingredients:

White cabbage – 3 kg.
Carrots – 1 pc.
Salt – 3 tbsp.
Sugar – 2 tbsp.
Vinegar 9% – 200 ml.
Water – 4 tbsp.

Cooking process:

1. Rinse the head of cabbage under water, then finely chop it with a knife.

2. Grate the carrots and add the resulting mixture to the cabbage. Stir the mixture, pressing it with your hands to release the juice.

3. Heat water in a saucepan and add sugar and salt into it. Cook until the dry ingredients are completely dissolved. Next add vinegar.

4. Place the vegetables in a glass jar and pour in the slightly cooled marinade with vinegar. We leave the workpiece for one day without a lid.

5. After a day, juicy sauerkraut is ready to eat. You can also close it with a lid and store it in a cool room.

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Cabbage pieces for the winter in a bucket and without vinegar

Well, for those who are not used to frivolous things, I suggest fermenting cabbage in a bucket. The recipe is simply excellent, tested over the years. The only thing you need to remember is that during the fermentation period you need to place a plate under the container, as juice may leak out. Or do not fill the bucket to the very top, then there will be no risk of leakage.

Ingredients:

White cabbage (small heads) - 10 kg;
Cabbage leaves;
Carrots - 1 kg;
Garlic - 2 heads;
Rye bread - 6 slices;
Green cilantro - 100 gr.;
Hot pepper - 5 pods;
Salt - 250 gr.;
Cold water - 7 liters.

Cooking method:

1. Remove dirty and damaged leaves from the heads of cabbage. Then trim the stalks upward and cut the fruits into large slices.

2. Cover the bottom of a clean bucket or barrel with cabbage leaves. Place a couple of slices of rye bread on top.

3. Place cabbage leaves again on top of the bread. The result was an air “cushion” for quick fermentation.

4. Peel the garlic and cut into slices. Cut the hot pepper into 4 parts.

5. Peel the carrots too and cut into thin slices.

6. Now place cabbage slices, garlic, carrots, peppers and cilantro on our “pillow”.

7. At the same time, place vegetables and herbs tightly and alternate layers.

8. Then prepare the brine: dissolve the salt in cold water.

9. Fill a bucket or barrel with this cold and salty water, where the vegetables are laid in layers.

10. Place clean cabbage leaves on top.

11. Set the pressure and leave the workpiece in a warm room for a week, then transfer it to a cool place, for example on a balcony, and ferment the contents for 2-3 weeks.

12. After the specified time, place the sauerkraut with vegetables and brine in sterile jars and close the lids. Store in a cool place.

That's all, actually. There is nothing more to say). It seems like I’ve sorted everything out on the shelves. Of course, if you still have questions, then, as always, we are not shy, but are actively asking. I always answer everyone! And don’t forget to bookmark the post so you don’t have to search for it later. Bye, bye everyone!

Hello friends! Today we will prepare crispy and delicious cabbage for future use. Usually it is salted, fermented or pickled. I would like to invite you to try all the cooking methods, but not in the classic version, but in the form of pieces.

You all know very well how healthy white cabbage is. Well, during the harvest season, prices for it drop significantly, so it would be a sin not to take advantage of the situation and not close a couple of jars. Moreover, in addition to the main ingredient, special additives are no longer needed. Typically, basic spices are added to canning, as well as complementary foods such as carrots and peppers.

I note that in winter, an appetizer is always appropriate and is served with any hot dish. Also used as salad. And if you chop the pieces, then, if desired, you can use them as a dressing for soup or add to a vinaigrette.

And before we look at the basic recipes for pickling vegetables, I want to warn you about this:

Be sure to remove the top leaves from the forks and throw them away; they will not be needed. Otherwise, such leaves in the finished version will give the snack a gray color and an unpleasant bitterness.

Instant Crispy Cabbage with Beetroot

One of the brightest and incredibly tasty ideas for preparing it at home is sauerkraut with beets. The recipe has a quick cooking process, which will save your time.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings – 3 l.

Ingredients:

White cabbage – 2 kg.
Beets – 1 pc.
Garlic – 0.5 pcs.
Water – 4 tbsp.
Salt – 3 tbsp.
Sugar – 3 tbsp.
Bay leaf – 1 pc.
Black peppercorns – 10 pcs.
Vinegar 9% – 120 ml.

Cooking process:

1. Remove the top leaves from the head of cabbage and carefully remove the stalk.

2. Next, cut the vegetable into small pieces.

3. Peel the beets and grate them. Cut the garlic cloves into thin slices.

4. Mix the prepared products together.

5. Heat water in a saucepan and add salt, sugar, black peppercorns and bay leaves. Cook the brine until the dry ingredients are dissolved, add vinegar at the end, turn off the heat and let the brine cool.

6. Place the vegetable mixture tightly in a large jar. Fill the contents with cooled brine up to the neck.

7. Close the workpiece with a nylon lid and store it in a cool place.

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Recipes for quick salted cabbage without vinegar

There are housewives who often confuse salting and sauerkraut. These are two different processes. In the first case, the vegetables are salted quickly, but pickling will take several weeks. There are a huge variety of simple recipes for pickling cabbage without vinegar, and each of them can be easily modified. To do this you need to add a spice or spice.

Important! If you add vinegar to the brine, it will no longer be salted cabbage, but pickled cabbage.

Quick pickling with apples

This recipe for quick pickling of cabbage without vinegar has a delicate aroma thanks to the presence of apples.

Products:

2 kg cabbage;
2 pcs. carrots and aromatic varieties of apples;
50 g each of salt and sugar.

Cooking technology:

Initially, all vegetables are washed under running water.
The head of cabbage must be cleaned of damage and chopped using a special grater. You can cut it into strips of equal width with a sharp knife.
Grate the carrots on a coarse grater.
Cut the apples into slices. For the recipe, it is recommended to use the Antonovka variety.
Mix the cabbage thoroughly with salt and sugar.
The cabbage must be mashed and pressed so that as much juice as possible is released.
Mix all ingredients together and transfer to a pickling container.
Important! There is no need to fill the container completely with cabbage. This is necessary so that the resulting juice does not spill out during fermentation.
Leave the pickling without vinegar for two days in a warm place. After it has fermented, put it in the refrigerator or cellar.

With bell pepper

This recipe was based on the classic version, which was slightly supplemented with vegetables and spices, resulting in the result being aromatic instant cabbage.

Products:

2 kg cabbage;
2 carrots and red and yellow peppers;
a piece of pumpkin with bright yellow pulp weighing about 200 g;
2 large apples;
1/2 tbsp. cranberries;
1 tbsp. l. salt;
spices: 5 peas each of allspice and black pepper, 1/2 tsp. dill and caraway seeds, 2 bay leaves.

Cooking method:

Wash the cabbage and chop finely. Peel and chop the carrots using a coarse grater. Remove the seeds from the bell pepper and cut into thin strips. Peel the pumpkin and chop into thin slices. Peel the apple, cut out the chamber with the seeds, divide into small slices.
Grind cabbage and carrots thoroughly with salt.
After the cabbage has released its juice, you can layer the food in a jar. Place bay leaves on the bottom, and then carrots, cabbage, and apples. Next - bell pepper, several cranberries, peppercorns and repeat the layers again. Each of them must be pressed down.
Distribute the vegetables evenly so that there is enough for the entire volume of the container.
There is no need to fill the container to the top; you will need space for the juice that will be released. Place the container in a basin and put it in a warm place. To remove the carbon dioxide that is formed during fermentation, the salting is pierced with a wooden stick several times a day.
After two days, pickling without vinegar is ready.

How to prepare vitamin cabbage with spices is shown in the video:

With dill seeds

This is a very simple and quick recipe that consists of a minimum amount of ingredients, but it turns out very juicy and aromatic thanks to the addition of dill seeds.

The following products will be required:

6 kg cabbage;
1/4 tbsp. salt;
4 tbsp. l. dill seeds

Step-by-step preparation:

Wash the cabbage heads, remove the top leaves and finely chop, removing the stalk.
Mix all ingredients together and mash well until juice appears.
Take a container for pickling cabbage without vinegar and place the ingredients in it as tightly as possible. Put under oppression.
Vegetables will be salted without vinegar for 3–4 days, and the temperature should be between 15–22°C.

Important! It is imperative to ensure that the resulting mixture is covered with juice.

Periodically, it is necessary to pierce the cabbage with a thin stick to remove excess carbon dioxide. The foam that constantly forms on the surface must also be removed regularly.

With horseradish and garlic

Garlic and horseradish will help make salted vegetables more spicy and piquant. To prepare the snack you will need:

medium head of cabbage;
3–4 carrots;
head of garlic;
1 small root of horseradish;
2 liters of water;
1/3 tbsp. salt and sugar.

Cooking method:

Peel the cabbage from the outer leaves and chop finely.
Grate the carrots on a coarse grater.
Peel the garlic and horseradish and pass through a meat grinder.
Separately, you need to cook the brine. Bring water to a boil and add salt and sugar, stir.
Place all ingredients tightly in a container and fill with hot brine.
Leave under load for 48 hours.

You can supplement the recipe with beets, then the vegetables will turn bright pink.

Spiced

To prepare a quick snack without herb vinegar, you will need the following products:

10 kg cabbage;
500 g carrots;
2 tsp. caraway;
1 tsp. coriander;
5–6 peppercorns;
200 g salt.

Technology for preparing a quick snack without vinegar:

Finely chop the vegetables, and then thoroughly grind with salt and spices until the juice appears.
Compact the vegetables with spices and place under pressure.
Leave to cook for several days at room temperature. Periodically remove the foam with a slotted spoon and release the gas.

After two days, the snack can be eaten, but it is better to store it in a cool place.

Instant cabbage with vinegar, sugar and carrots

You can ferment cabbage quickly and tasty at home. Take note of a simple recipe with carrots, sugar and vinegar. The finished product will delight you with its juiciness and pleasant sweet taste.

Cooking time: 24 hours

Servings – 3 l.

Ingredients:

White cabbage – 3 kg.
Carrots – 3 pcs.
Salt – 1 tbsp.
Sugar – 3 tbsp..
Spices - to taste.
Vinegar 9% – 150 ml.

Cooking process:

1. Cut the washed and prepared cabbage into thin strips. We do the same with carrots. For convenience, you can use a grater.

2. Grind vegetables with salt, sugar and spices to taste. We do this for about 5 minutes until the juice releases abundantly.

3. Next, place the product tightly in a clean and dry glass jar. Add vinegar.

4. We rearrange the container with the contents into a plate and leave it in this form for one day. A plate is necessary to prevent excess liquid from dripping onto the table.

5. Done! The next day you can try juicy instant sauerkraut.

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Secrets and technology of quick pickling without vinegar

There are many recipes for quickly preparing sauerkraut without vinegar in a jar. But in order for the dish to turn out truly tasty, you need to know a few important salting secrets, for example,

you need to choose only juicy heads of mid-early or late varieties for pickling in a jar;
Before shredding, remove the top few leaves;
you need to cover the jar with a wooden circle, as was done before, now you can use a porcelain plate or a nylon lid;
for spice, add bay leaf, thyme, dill, star anise, black peppercorns;
if you put cranberries or lingonberries in a jar, the dish will acquire a pleasant aftertaste;
It is not recommended to chop finely with forks, the dish will turn out too soft;
the brine should completely cover all the ingredients in the jar;
iodized salt cannot be used for sauerkraut; mucus appears on the snack due to iodine;
It is undesirable to use aluminum cookware; it is better to take a jar;
Grind the chopped vegetables with your hands so that the juice comes out;

Following these simple recommendations will allow you to quickly prepare delicious sauerkraut in a jar.

Juicy and crispy sauerkraut with bell pepper

There is no need to spend several days fermenting cabbage. Try a quick homemade recipe where you can prepare an incredibly tasty and juicy preparation with the addition of bell pepper.

Cooking time: 3 hours

Cooking time: 2 hours

Servings – 1 l.

Ingredients:

White cabbage – 1 kg.
Bell pepper – 0.5 pcs.
Carrots – 1 pc.
Garlic - to taste.
Water – 4 tbsp.
Salt – 2 tbsp.
Sugar – 3 tbsp.
Bay leaf – 2 pcs.
Black peppercorns – 6 pcs.
Ground black pepper – 0.5 tsp.
Vinegar 9% – 100 ml.

Cooking process:

1. Wash the head of cabbage, chop it finely and place the resulting mixture in a large saucepan.

2. We also send finely chopped bell pepper and grated carrots here.

3. Cut the garlic cloves into small pieces. Add to the total mass.

4. Boil water in a saucepan and stir in salt, sugar, two types of pepper and bay leaves. Cook the marinade for 2-3 minutes and remove from the stove.

5. Mix the vegetables in the pan thoroughly and pour in the hot marinade.

6. Place the mixture in a jar, fill it with the bite and leave for two hours. Then you can close the lid.

7. Juicy cabbage with bell pepper is ready for a quick recipe!

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Cooking features

To prepare a perfect and tasty dish, you need to consider the following rules:

choose mid-season and late-season cabbage varieties for pickling;
look after dense heads of cabbage without damage, rot or mold on the skin;
carry out salting in glass, wooden, enamel containers;
for preparations, choose coarse salt;
The process of making pickles itself has several stages: the cabbage is chopped, the carrots and beets are chopped.

Choosing good heads of cabbage

The prepared components are poured with marinade, which includes water, salt, sugar and spices;

You can store the dish in glass jars in a cool place.

Quick sauerkraut with garlic at home

Aromatic and slightly spicy sauerkraut is made with the addition of garlic. The finished treat will delight you not only with its bright taste, but also with its quick culinary process. Try it!

Cooking time: 24 hours

Servings – 3 l.

Ingredients:

White cabbage – 3 kg.
Garlic – 1 pc.
Carrots – 1 pc.
Salt – 2 tbsp.
Sugar – 1.5 tbsp.

Cooking process:

1. Select a large head of cabbage and cut it into thin and long strips.

2. We do the same with carrots. For convenience, use a vegetable cutter or a special grater.

3. Remove the garlic from the husk and divide it into cloves. There is no need to cut them.

4. Carefully mix carrots and cabbage with salt and sugar. Next, place the mixture in a clean jar, alternating with garlic cloves. Leave the workpiece for one day in a warm place.

5. The next day, the aromatic sauerkraut can be covered with a nylon lid and stored. Ready!

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Cabbage slices in jars with beets: it turns out very tasty

Many people like to marinate forks of white cabbage with beets. I also like this dish. And what attracts me most is the rich and bright color. By the way, children also eat these pickled vegetables with great pleasure.

Ingredients:

Cabbage - 1.5 kg;
Beets - 2 pcs.;
Carrots - 3 pcs.;
Garlic - 5 cloves;
Cold water - 2 tbsp;
Vegetable oil - 1/2 tbsp.;
Vinegar 9% - 1/2 tbsp.;
Sugar - 1/2 cup;
Salt - 1.5 tbsp. spoons;
Bay leaf - 4 pieces.

A simple and delicious recipe for sauerkraut with honey

Juicy sauerkraut with a bright sweetish taste can be prepared with the addition of honey. This colorful snack will delight you with its quick preparation process and long-term storage in jars.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings – 6 l.

Ingredients:

White cabbage – 4 kg.
Carrots – 4 pcs.
Honey – 60 gr.
Salt – 80 gr.

Cooking process:

1. Wash the white cabbage thoroughly and chop finely.

2. Next, peel the carrots, wash them and grate them on a coarse grater.

3. Combine cabbage with carrots and squeeze the products with great force until the juice is released.

4. Divide the vegetables evenly among two three-liter jars.

. Separately, boil 1.5 liters of water in a saucepan. Mix honey and salt in it.

6. Pour hot marinade into jars of cabbage and carrots. Can be covered with lids and stored.

7. Juicy instant sauerkraut will be ready after a few days of storage.

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Cabbage selection

One of the main conditions for a tasty snack is the right choice of products. Mid-late and late varieties and hybrids of vegetables are suitable for this (for example, Moskovskaya, Countess, Valentina). These varieties of cabbage heads are juicy and sweet and do not lose their crunchiness when fermented. The leaves are taken without a bitter taste and release a lot of juice.

When purchasing, the head of cabbage is inspected from all sides, checked for damage and traces of pests. Small vegetables (about 1 kg) with white and hard leaves are suitable.

Tara

The second important condition for high-quality sourdough is the choice of container: not only the taste of the product, but also the shelf life depends on it.

Wooden

The best containers are wooden barrels and tubs. Before use, pour boiling water over them and leave covered for 10 minutes. The water is replaced with new (cold and purified), left for 20 days, and changed every 3-4 days. Afterwards, the liquid is drained, and the container is dried, fumigated with sulfur and washed thoroughly.

Attention! It is better to use oak tubs for sauerkraut: they protect the product from mold and moisture.

Enameled

Housewives are increasingly using enamel dishes for fermentation. When choosing such a container, it is important that it is not damaged or chipped. Otherwise, the metal will begin to release toxic substances that will spoil the taste of the product and harm your health.

Plastic

When using such containers, pay attention to its labeling.

Only plastic that has a sign in the form of a triangle of three arrows with the number 5 inside and the letters PP below will do. This is how safe and environmentally friendly polypropylene tableware intended for food use is marked.

Glass

If there is not much cabbage, it is better to ferment it in glass jars (three or five liters). The container is taken without chips or damage.

Important! Do not use utensils made of metal or stainless steel: during fermentation, the acid reacts with the metal and the vegetables lose their beneficial properties.

Preparing cabbage

Before fermenting a vegetable, it is cleared of excess leaves and washed thoroughly in cool running water.

The head of cabbage is cut in half and chopped with a knife or chopped on a special grater, not too thin, otherwise the snack will become soft. The stalk is removed or cut separately and added to the rest of the cabbage. Sometimes they leave halves, whole heads of cabbage or cut them into squares. The grinding option depends on the recipe or personal preference.

Terms and conditions of storage

The shelf life of a dish depends on the container, place and storage conditions:

Cabbage is kept in the cellar for 2 to 3 months;
on a glazed balcony - from 4 to 5 months at a temperature of 0...+5°C;
in the refrigerator, in an airtight container - up to 3 months (in an open container - from 7 to 10 days);
in an apartment - 2-3 days at a temperature of +10°C and above.

For longer storage (7-8 months), cabbage is frozen.

Attention! The humidity in the room should be between 85–90%.