8 best recipes for instant sauerkraut, tasty and juicy

Homemade sauerkraut can be seen in every home; the instant recipe is very popular. In former times, harvested cabbage helped maintain health all year round, being an excellent source of microelements and vitamins in winter. Today the product is popular due to its ease of preparation, low cost and, of course, wonderful taste.

Features of preparing sauerkraut for the winter

To enjoy this vitamin supplement all winter, twists are made in the fall after harvest. Cooking vegetables by fermentation allows you to preserve the maximum amount of nutrients and protect the product from spoilage. If storage conditions allow, prepare a large amount of snacks at once.

Selection and preparation of vegetables

Late and mid-late varieties are preferable for harvesting. Such heads of cabbage are harder than early vegetables, and accordingly, the final product will be tasty, juicy and crispy. When choosing vegetables to prepare for the winter, you need to focus on the following parameters:

• in appearance: the head of cabbage should not have external damage, be smooth and round;
• to the touch: hard, elastic, with light pressure a slight crunch or creaking is heard;
• taste: the vegetable is juicy, sweet in taste, without the presence of bitterness.

Before fermenting, the head of cabbage is prepared by removing the top leaves; there is no need to wash it. After this, cut in half and chop into strips.

Other vegetables that are added to the twists must be washed and peeled. Bell peppers are removed from the seeds, and the stalks of tomatoes are removed. Old zucchini is cleaned, young zucchini is chopped with peel. Apples are freed from seeds.

Preparing containers

Previously, starters were made in wooden barrels; this type of container is still the most preferred today. But if you don’t have a tub on the farm, any container whose walls do not react with fermentation products will do. Aluminum and iron are unsuitable materials for preparing and storing sourdough starters.

In the old days, barrels were steamed by filling them with water and throwing in a few hot stones.Modern containers made of glass and stainless steel are thoroughly washed before fermentation, the inner surface is treated with vinegar, alcohol and vegetable oil.

Recipes for instant sauerkraut at home

There is no shame in serving this dish to guests; it is also suitable for daily family dinners. The big advantage is the speed and ease of fermentation. You can prepare the product from traditional ingredients or diversify the taste with the help of additives.

Quickly marinate classic cabbage in 12 hours

A simple recipe using hot brine will allow you to prepare a crispy snack with a classic taste in 12 hours.

To prepare a traditional twist you need the following components:

• white cabbage - a kilogram head;
• carrots - 1 piece;
• sugar - 40 g;
• vinegar - 45 ml;
• water - 0.5 l;
• vegetable oil - 40 ml;
• coarse salt - 0.5 tablespoon.

The appetizer is prepared like this:

• The cabbage is chopped.
• Carrot tinder.
• The chopped products are mixed and placed in a glass container.
• Heat the water and remaining ingredients to a boil and stir for 3 minutes, dissolving the salt and sugar.
• Hot liquid is carefully poured over the prepared products, covering them completely.
• Seal with a plastic lid.

After 12 hours, the vitamin delicacy can be placed on the table. The cooled jars are put in the refrigerator.

Cabbage with garlic and vinegar

Fermenting such cabbage is not at all difficult, and you can taste it immediately after it has cooled.

Prepare a dish from the following ingredients:

• cabbage – 3 kg;
• carrots – 400 g;
• garlic – 2 heads;
• vinegar - 2 tablespoons;
• water – 1 l;
• vegetable oil – 300 ml;
• salt – 4 tablespoons;
• sugar – 300 g.

To make a delicacy with garlic, you need the following:

• The cabbage is chopped.
• Carrot tinder.
• Peeled garlic is cut into small pieces.
• The products are mixed and placed in containers.
• The liquid must be boiled, add all the other ingredients for the marinade, stir for 3 minutes.
• Pour boiling brine over a mixture of vegetables.

The jars are sealed with plastic lids and, after cooling, placed in the basement.

Pickling in a 3 liter jar

To make a cabbage snack in a three-liter jar using the traditional method, it takes 3 days.

The following components are needed:

• cabbage - 2 kg;
• carrots - 2 pieces;
• salt - 2 tablespoons;
• sugar - 2 tablespoon;
• dry dill - to taste;
• dry cumin - to taste.

The preparation method includes the following steps:

• The cabbage is chopped.
• Carrot tinder.
• The preparations are mixed.
• Add salt, sugar, dill and caraway seeds, mix everything thoroughly.
• The cabbage appetizer is placed in a container, compacted thoroughly, and the container is closed with a lid.

It is better to place the jar on a plate so that the resulting fermentation products do not flood the floor. Periodically, the entire thickness must be pierced to release the resulting gas, this will help avoid bitterness in the final product. After 3 days you can try.

Pickling per day

Day-old cabbage is prepared under pressure using hot brine.

To prepare a quick snack you need the following products:

• cabbage - 1 kg;
• carrots - 1 piece;
• water - 0.5 cups;
• sugar - 50 g;
• vinegar 9% - 100 ml;
• sunflower oil - 250 ml;
• coarse salt - 1 tablespoon.

The fermentation process is accelerated by grinding the prepared chopped vegetables with the addition of salt, this promotes the release of juice. After a day, the snack can be served.

Cooking method:

• Finely chop the cabbage.
• Grate carrots on a coarse grater.
• The vegetables are mixed and ground with salt.
• The brine is prepared by mixing and bringing the remaining ingredients to a boil.
• Hot liquid is poured over chopped vegetables.
• The vegetable mixture is placed under a press and left for a day.

Vegetables in their own juice

The appetizer can be prepared without adding marinade; for this, vegetables are pressed so that they release their juice. It will take 3 days until it is ready.

Ingredients for vegetables in their own juice:

• cabbage - 1 kg;
• carrots - 1 piece;
• salt - to taste;
• black pepper - to taste;
• bay leaf - to taste.

Step-by-step instructions are presented below:

• The cabbage is chopped.
• Grate carrots.
• Vegetables are mixed with spices.
• The mixture is placed in a glass container and compacted thoroughly.

The container is placed in a deep plate, since the resulting juice will flow over the edge. The foam formed during the process is removed. After 3 days the product can be tasted.

Delicious cabbage with beets

The classic recipe can be varied by adding other vegetables to the traditional ones. This will add an interesting color and unusual taste to a familiar dish. The appetizer with the addition of beets has a beautiful bright color thanks to the burgundy root vegetable.

To prepare this dish, you will need the following ingredients:

• cabbage - 1.5 kg;
• carrots - 100 g;
• garlic - 1-2 cloves;
• beets - 100 g;
• water - 100 ml;
• black pepper - to taste;
• bay leaf - to taste;
• vinegar - 0.5 cups;
• sugar - 4 tablespoons;
• salt - 2 tablespoons;
• vegetable oil - 100 ml.

Prepare a vegetable salad with beets by following these steps:

• The cabbage is chopped.
• Grate carrots.
• Cut the beets as you like: into cubes or strips.
• The components are mixed or placed in layers.
• Prepare the brine by boiling the ingredients mixed with water.
• The slices are poured with hot marinade.

After 3 days, you can try the beetroot snack.

Crispy and juicy cabbage with tomatoes and zucchini

An unusual dish can be prepared by fermenting ordinary vegetables with the addition of tomatoes, sweet peppers and zucchini. The difference from other recipes is that the components are first scalded with boiling water and laid out in layers.

Ingredients for vegetable salad:

• cabbage - 1 kg;
• zucchini - 1 piece;
• pepper - 2 pieces;
• tomatoes - 2 pieces;
• carrots - 3 pieces;
• water - 500 ml;
• garlic - 3 cloves;
• salt - 30 g;
• fresh dill - 1 bunch;
• fresh parsley - 1 bunch;
• fresh cilantro - 1 bunch.

Step-by-step instructions for twisting with different vegetables are below:

• The head of cabbage is cut into four parts and placed in boiling water.
• The zucchini is cut into cubes and scalded.
• The pepper is chopped into strips and poured with hot water.
• Carrots are cut into slices.
• Tomatoes are also chopped into slices.
• Finely chop the greens and garlic.
• The brine is prepared by boiling salted water, cooling and filtering.
• Cabbage, tomatoes, zucchini, peppers are placed in layers, the layers are sprinkled with chopped garlic, carrots and herbs.
• The components are filled with liquid and pressed down with a weight.

After 3 days, the salad is tasted and placed in a container for storage.

Recipe with apples

A traditional dish with an unusual fruity note will be an original appetizer that will decorate any feast.

The following components will be required:

• cabbage - 1 kg;
• carrots - 1 piece;
• apple - 1 large;
• salt - 3 teaspoons.

The fruit snack fermented in this way is put on the table after 3 days. It is prepared like this:

• The cabbage is chopped.
• Grate carrots.
• Apples are cut into slices.
• The ingredients are salted and mixed.
• The salad is placed in a container and pressed down.

Further storage of workpieces

In order for vitamin slices to be stored for as long as possible without compromising their characteristics, a number of conditions must be met:

• Choosing suitable containers: containers made from materials such as wood, glass, enamel, and plastic are suitable for storage.
• Maintaining temperature conditions: optimally the product is stored in the range from 0 to 4 degrees above zero.
• Brine level: The liquid should not fall below the vegetable mixture.
• Airtight lids: Cabbage will last longer in a sealed container.
• To extend the shelf life of the vegetable mixture, you can pour a thin layer of vegetable oil on top or sprinkle it with mustard powder..

Sauerkraut is a frequent guest on Russian tables. The dish is popular due to its accessibility and versatility: it can be served as an appetizer, salad, or added to cabbage soup. The big advantage is the simplicity and speed of preparation.