Quick and delicious sauerkraut recipes in 3 days

In many countries there are sauerkraut dishes: Polish bigos, German knuckle with cabbage, Ukrainian dumplings with cabbage. Cabbage soup, pies, stewed cabbage, cabbage pancakes, lazy cabbage rolls, vegetarian cutlets, vinaigrette and other salads - many Russians love all this since childhood.

Today we will tell you the technology and secrets of quick preparation of the main component of these wonderful dishes - sauerkraut.

What you need to cook

To cook sauerkraut in three days in a jar, you need choose the right ingredients, choose the dishes for salting and storage, decide on the recipe.

Important! The traditional sauerkraut recipe contains only three ingredients: cabbage, carrots and salt. Sugar speeds up cooking but destroys vitamin C.

Cabbage

Technologists advise choosing large heads of cabbage weighing about 5 kg... They should be fresh, juicy, free from damage and signs of disease. It is believed that cabbage becomes sweeter and better suited for pickling after being hit by the first fall frost.

It is better to take varieties of medium or late ripening.... Early varieties with delicate, thin leaves are ideal for salads, but not for long-term storage.

Mid-season varieties are grown in almost all regions of the country... Experienced culinary experts consider the time-tested Slava, Belorusskaya, Gift, and completely new, so far not widespread hybrids and varieties to be the best: Atria F1, Miracle for salting F1, Kvashenka.

Late-ripening varieties are almost impossible to grow in the north.: their growing season lasts up to six months. They are planted in the middle lane and in the south. Moscow late, Kharkov winter, Amager 611 - many gardeners consider them the best late vegetables for pickling.

In Siberia, popular for blanks Hope, Megaton F1, Anniversary F1.

Carrot

When choosing carrots, the main thing is that they are juicy.... It is advisable to choose late varieties with a rich carotene content.

Salt

Salt is preferably taken large, not iodized, without bleaching additives. You can use pure sea salt.

Preparing dishes

Cabbage is traditionally fermented in wooden barrels or barrels... You can also use glass jars and enamelled containers without chips or damage. The main thing is not to use aluminum dishes for fermentation. In it, the cabbage becomes gray and unpleasant aftertaste.

Cookware and lids are prepared in advance. They are thoroughly washed and disinfected... Banks are sterilized. Lay the workpieces only in dry containers.

Simple and quick recipes for delicious sauerkraut

There are dozens of ways to harvest cabbage for the winter, including in jars in three days. Let's consider some of them.

Hot brine

According to this recipe, cabbage in a jar is prepared in 3 days with the addition of sugar and water.

Ingredients:

• 1 kg of fresh cabbage - finely chop with a knife, hand shredder, grated or in a food processor;
• 300 g carrots - grate on a coarse grater;
• 1 liter of water;
• 1 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 5 bay leaves;
• 3-4 tbsp. l. vinegar;
• 5 black peppercorns.

How to cook:

1. Place the chopped vegetables in a bowl or bowl. Mix, knead with your hands until the juice is released.
2. Transfer to a jar, crush with a crush. Put bay leaves and pepper on top.
3. Prepare the marinade separately: add sugar and salt to boiling water, dissolve them completely, then pour in the vinegar.
4. Pour the marinade into a jar so that it completely covers the vegetable mixture.
5. Put the jar in a plate, cover the neck of the jar with a cloth. Leave at room temperature in a dark place for 3 days, then close tightly with a lid and transfer to a cold storage place.

If the salad is not going to be stored for a long time, it can be prepared without vinegar.

Traditional recipe

This is a classic sauerkraut recipe in 3 days without vinegar.

What is required:

• 3 kg of cabbage - finely chop;
• 300 g carrots - grate on a coarse grater;
• 3 tbsp. l. salt without a slide.

Cooking method:

1. Place the chopped vegetables in a large bowl or bowl. Stir with your hands.
2. Add salt, mix again, mash a little.
3. Put the prepared vegetable mixture in a clean dish. Tamp with a crush until juice is released. The container should not be completely filled, about 7-10 cm below the edge for the emerging brine.
4. Cover with a plate, put the load. Leave at room temperature for 3-4 days.
5. Periodically pierce the contents of the can with a long wooden stick to the bottom to release the accumulated gas. Vegetables should be covered with brine at all times.

When the workpiece acquires a sour taste, it is moved to a cold place. for long-term storage.

Advice from the hostess. To make the salad have a piquant taste, you can add 0.5 tsp to it. dill and caraway seeds and 4 peas of white and black pepper.

With vegetable oil

This recipe takes less than 3 days to cook cabbage.

Ingredients:

• 5 kg of cabbage - finely chop;
• 1 kg of onion, cut into half rings;
• 1 kg of carrots - grate on a coarse grater;
• 500 ml of vegetable oil;
• 500 ml of table vinegar (9%);
• 100 g sugar;
• 50 g of salt.

How to cook:

1. Mix all vegetables in an enamel bowl, add salt and sugar. Squeeze a little with your hands until juice appears.
2. Pour the mixture with vegetable oil, mix. Then add vinegar and mix thoroughly again.
3. Remove the dishes with salad in a dark place for a day, then put them in sterilized jars and close with plastic lids.

You can experiment with this recipe... Red bell peppers or colored onions can be added to brighten the salad. Fresh herbs, garlic, peppercorns, or bay leaves will change the taste. If you put twice as many carrots in a salad, you get a carrot and cabbage salad that kids will love.

In chunks: a three-day cabbage recipe with step by step photos

This recipe is a pleasure to cook. Cut, pour marinade, wait a day - a tasty and healthy side dish is ready.

What is required:

• 3 kg of cabbage;
• 100-150 g of beets;
• 30-40 garlic;
• 30-40 g of table horseradish;
• 30 g parsley;
• 2 liters of water;
• 110 g salt;
• 20 grams of sugar.

Preparation:

1. Make a brine: pour salt and sugar into boiling water. Leave to cool.
2. Clean the head of cabbage from the top leaves, wash. Remove the stump, cut into pieces of about 100-150 g each and transfer to an enamel container.
3. Wash the beets, peel, cut into large cubes.
4. Chop the parsley.
5. Finely chop the garlic or pass through a press.
6. Add table horseradish, beets, parsley, garlic to a container with cabbage. Mix gently.
7. Pour with chilled brine, cover with a wooden board or an inverted plate, put oppression on top and leave for 2-3 days at room temperature. Then move to a cool place.

This dish is stored for no more than a week, so it is prepared as needed.

Take a note:

How to prepare cabbage with vodka for the winter at home

Delicious sauerkraut recipes with beets without vinegar

The best recipes for cabbage pills (dumplings) with and without beets

With cranberries

Delicious salad to combat spring vitamin deficiency.

Ingredients:

• 1 kg of cabbage - finely chop;
• 2 carrots - grate on a coarse grater;
• 2 tbsp. l. cranberries;
• a pinch of cumin;
• 20 g salt;
• 1 tsp sugar without a slide.

How to cook:

1. Put chopped cabbage in an enamel container. Pour in salt and sugar, mix well, knead so that juice appears.
2. Add carrots and mix thoroughly to distribute everything evenly.
3. Add cumin first, then cranberries and mix gently again.
4. Transfer the prepared vegetables into a container for storing the finished product (a large saucepan, a jar) and tamp it tightly with a crush. The container should be filled 7-10 cm below the rim. Put a plate and heavy oppression on top.
5. Leave the mixture at room temperature for 2-3 days. Be sure to pierce several times a day.

The cabbage should be kept in the house until its acidity tastes good. After that, the workpiece can be stored in a cool place.

Advice from the hostess. To make the cabbage crisp, you don't need to crush it with the carrots. The carrots are best added after the cabbage juice has come out.

Little tricks

Despite the fact that the leaven does not require special knowledge and skills, there are some subtleties of cooking strong and crispy cabbage:

1. Usually 1 tbsp is added to 1 kg of cabbage. l. salt and about 100 g of carrots. This ratio can vary depending on the taste preferences of the hostess.
2. The cabbage is fermented without salt. To do this, simply pour it over with cold boiled water and leave it under pressure. But in this case, the shelf life is significantly reduced, since the workpiece is deprived of the preservative - salt.
3. You can also add sugar to cabbage (for 1 kg of cabbage ½ tsp is enough), beets or pumpkin in combination with or instead of carrots, apples, cranberries, lingonberries, spices (bay leaf, allspice, dill, caraway seeds, horseradish, currant leaves).
4. When shredding, the thickness of the pieces should be about 5 mm. Very thinly sliced ​​cabbage can come out soft rather than crispy.
5. If the workpiece is fermented in a jar, you cannot immediately close it tightly with a lid: the gas released during fermentation should come out. It is best to cover it with a cloth, whole cabbage leaves, or a lid with holes.
6. A closed can of water or a clean stone is suitable as a load.
7. + 18… + 22 ° C is the optimum temperature for the starter culture.
8. If you do not pierce the cabbage, it will taste bitter. You need to pierce the jar carefully so that the glass does not burst.
9. Store the finished product in a cool place in the same container in which the fermentation took place.
10. During storage, the brine should completely cover the vegetables so that they do not dry out and change the taste.

Conclusion

Sauerkraut is a unique product. In terms of the amount of vitamins and minerals, it surpasses the fresh white cabbage, from which it is prepared. The workpiece is rich in vitamins B, K, U, PP and microelements. In terms of vitamin C content, it surpasses oranges and lemons.

Due to the cooking method, in which the product does not heat up, all vitamins are fully preserved and do not lose their properties for 8-10 months.