Crispy slices of sauerkraut are a great appetizer for strong alcoholic drinks, an appetizing addition with hot meat dishes, as well as an indispensable component of some Russian cuisine salads. We must not forget that such a product is a champion in the content of vitamin C. Therefore, it will be useful for each housewife to know how to ferment cabbage at home.

Classic sauerkraut - a quick recipe

Ingredients: 3 kilograms of fresh cabbage, 330 g carrots, 75 g rock salt. Such ingredients are included in one of the simplest and fastest sauerkraut recipes.

  1. You can chop the vegetable manually, but it is much easier to do this with a special grater.
  2. The carrots are rubbed coarsely with an ordinary grater.
  3. Prepared cabbage is mixed with salt and kneading by hand. When juice begins to stand out from it and the surface of the product shines, you can add carrots.
  4. Vegetable mass is placed in a pan, covered with a film and a lid. Above installed oppression.
  5. In this form, the structure should stand for 3 days at room temperature. The main thing is not to forget to periodically pierce the surface of the vegetable mass with a wooden stick to prevent the appearance of bitterness in the finished snack.
  6. It remains to decompose the product in clean jars, pour the separated marinade and close the nylon lids.

It is stored in the cold.

Ferment without vinegar

Ingredients: 3 pounds of fresh cabbage, 2 carrots, 35 g of rock salt, a pinch of caraway seeds, peas of black pepper.

  1. The fermentation of cabbage begins with its chopping in thin strips. Next, the vegetable is transferred to an enameled capacious container.All peeled carrots are rubbing coarsely here.
  2. Vegetable mass is salted, after which it is thoroughly kneading and rubbed with hands until juice begins to stand out from it. After that, spices are immediately added, and the mixture is transferred to a glass container.
  3. The can is covered with a clean napkin and placed in a basin, since the brine as a result of fermentation will gradually pour out of the neck. It is also important not to forget to release carbon dioxide with a wooden skewer.

The entire fermentation process will take about 2 days.

Apple Recipe

Ingredients: 5 pounds of fresh cabbage, 4-5 sweet and sour apples, a pound of carrots, 110 g of coarse salt.

  1. Cabbage is finely chopped, combined with grated carrots and salt. The ingredients are mixed by hand, but you do not need to grind them.
  2. A couple of whole cabbage leaves are laid out at the bottom of the glass container in which the sourdough will take place. Shredded vegetables are added on top. The mass is rammed.
  3. Then again comes a pair of whole leaves and apples in a peel in a row.
  4. Then there is another pair of cabbage leaves and the remaining shredded.
  5. Under the load the container will stand for 3 days at room temperature.

Every day the jar to the bottom needs to be pierced with a wooden skewer.

How to ferment cabbage in 3 liter jars?

Ingredients: head of cabbage 2.5-3 kg, 3 tbsp. tablespoons of sugar, 5-6 carrots, 2 tbsp. tablespoons of sea salt, filtered water.

  1. The cabbage is finely chopped, kneading with hands and combined with grated carrots.
  2. Vegetable mass is rammed in a three liter jar. Salt is poured directly over the food, which will fill the neck of the container.
  3. Water is poured into the container. It should reach the very neck of the can.
  4. The capacity is covered with gauze and left for 2-3 days on the table. Daily cabbage is pierced by a skewer of wood along the entire length of the can.
  5. When the vegetables cease to secrete juice, the entire brine from the container is drained, sweetened and returned.

It remains to close the jar with a silicone lid and send for a day in the cold.

With beetroot, quick starter

Ingredients: medium forks of cabbage, large beets, half a liter of filtered water, 120 ml of refined oil, 3 carrots, half a glass of granulated sugar, 3 pcs. cloves, 1 tbsp. spoon of coarse salt, 2 tbsp. tablespoons of vinegar, 3-4 garlic cloves, horseradish root and a pinch of ground cinnamon.

  1. For marinade, all spices and bulk components are sent to the water. After boiling, the liquid is boiled for 5-6 minutes and left to cool.
  2. Cabbage is finely chopped, beets and carrots are rubbed coarsely, and garlic and horseradish are cut into cubes. All vegetable slices mix well and wrinkle hands.
  3. Oil and vinegar are added to the cooled brine, after which vegetables are poured.

The appetizer should stand under oppression in the cold for 4-5 hours.

Cabbage sauerkraut

Ingredients: 5 kg of cabbage in small heads of cabbage, 35 g of granulated sugar, 160 g of rock salt, ½ teaspoon of ground chili pepper.

  1. Heads are removed contaminated leaves.
  2. You also need to make a triangular incision and cut out the whole stump. If you skip this step, then the brine just does not penetrate the head of cabbage.
  3. You need to take so much water that it covers all the heads in the container chosen for the starter culture. Sugar, salt, ground pepper are added to the liquid. The mixture is brought to a boil, after which it is immediately removed from the heat and cooled to room temperature.
  4. Heads of cabbage are placed in a container, covered with whole cabbage leaves. It speed up the fermentation.
  5. The brine from the third step spills from above and oppression is established.

The appetizer will be prepared for 14 days at room temperature. Punctures should be done every two days.

Recipe for 2 hours

Ingredients: a pound of white cabbage, half a meaty sweet bell pepper (better to take red), half a carrot, 4-5 garlic cloves, 3 bay leaves, a pinch of freshly ground black pepper, 90 ml of table vinegar, 900 ml of filtered water, 2 tbsp.spoons without a hill of coarse rock salt, half a glass of granulated sugar.

  1. Cabbage is thinly chopped and placed in a large pan. Do not take an aluminum container. Grated carrots and straws are also sent here.
  2. Thin plates of garlic and spices are distributed on top.
  3. The contents of the pan mix well.
  4. For marinade, salt and sugar are added to the water, after which the liquid is brought to a boil. Vinegar and bay leaf are sent to it. After 3-4 minutes of boiling, the marinade is poured onto cabbage.

The pan under the lid is infused for 2 hours in the room, then squeezed out, transferred to a glass container and sent to the cold for storage.

Crispy and juicy

Ingredients: head of cabbage for 4 pounds, 6 carrots, 2 tbsp. tablespoons of coarse rock salt and granulated sugar.

  1. Cabbage is finely chopped, combined with coarsely grated carrots. Chopped vegetables are ground with sugar and salt. As a result, juice should begin to stand out.
  2. At this point, the future salad tastes good. It should be slightly salted.
  3. Glass jars are filled with vegetables. Periodically, it is interbedded with whole cabbage leaves. Approximately 2-3 per three liter capacity.
  4. Banks are filled to the level of a coat hanger.
  5. Open containers are left in a warm place for 3 days. The salad is pierced daily with a wooden skewer.

Ready crispy sauerkraut should be stored in the cold.

Tasty and fast in Armenian

Ingredients: 2.5 kg of fresh cabbage, 60 g of garlic, 220 g of carrots, small beets, 2 pcs. red hot pepper, 120 g of petiole celery root, a bunch of fresh cilantro, 3 l of water, 160 g of coarse salt, half a cinnamon stick, 2 bay leaves, 8-9 peas of black pepper.

  1. Salt, lavrushka, all spices are added to the water. The liquid is brought to a boil and then cooled.
  2. Cabbage is finely chopped. Beets and carrots are cut into thin slices, pepper and garlic into small cubes, roots into 4 parts. Greens chopped with a sharp knife. All prepared components are mixed.
  3. Whole cabbage leaves are laid at the bottom of the pan. Next - a mass of vegetables, roots and herbs, which must be poured with chilled brine.
  4. The container is covered with whole leaves and a plate on which the load is installed.

The future appetizer is aged 5 days at room temperature, after which it is transferred to cool.

Hot recipe

Ingredients: 2.5 pounds of fresh cabbage, 2 tbsp. tablespoons of rock salt, 2 carrots, 1 teaspoon of red ground pepper.

  1. Cabbage is thinly chopped and combined with grated carrots.
  2. The ingredients are put into a pan and filled with salt, after which they are kneading with their hands until the juice appears.
  3. Red pepper is added.
  4. After the next mixing, the components are transferred to a large pan, crushed, covered with a plate, pressed down by oppression.

After a week of insisting at room temperature, you can try a snack.

Similar:More from the author: