Quick way to sauerkraut without vinegar, with vinegar, with honey, with black bread

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

Mother Russia has long been famous for its pickles, which did not leave the tables of our grandmothers at any time of the year.

One of the most frequent guests was sauerkraut. They say that they were saved by it even in the most hungry years. After all, cabbage is very easy to grow in your own garden, you don’t need to buy expensive products for its preparation, and a quick way of sauerkraut allows you to enjoy a delicacy in the shortest possible time.

Benefits of sauerkraut

This vegetable has been revered and loved for a long time. It is not difficult to explain the reason for such popularity.

1. It has a very pleasant and piquant taste.
2. They say that sauerkraut is even he althier than raw, as many useful elements are released during fermentation.
3. Sauerkraut in a quick way makes it possible to get a ready-made dish in a short time.
4. This vegetable is just a storehouse of vitamins that are stored in it for 6-8 months. Moreover, over time, it does not lose its useful properties,on the contrary, it multiplies them.
5. Crispy beauty can be the basis for other dishes. A quick way to sauerkraut allows you to always have an excellent preparation on hand, from which you can make a variety of salads, cook borscht or stew.
6. Another plus that can be written down in the asset of cabbage is its low calorie content. 100 g of the product contains only 20 kcal. This nice feature warms the hearts of ladies who are constantly on a diet.

That's how many advantages a seemingly ordinary inhabitant of our gardens has! A quick way to sauerkraut allows you to effortlessly prepare a delicacy that you can enjoy all year round.

Let's talk about vitamins

Sauerkraut is the custodian of many useful substances that remain in it for a long time due to the lack of heat treatment.

• Vitamin C. Everyone has heard about its benefits. It is very good for the blood, has an anti-inflammatory effect on our body, and also promotes the production of collagen.
• Vitamins of group B. They normalize metabolism, dull the feeling of hunger, relieve anemia and increase efficiency.
• Fiber. This polysaccharide helps prevent diabetes, lowers cholesterol levels, thereby normalizing heart function.
• Vitamin U (another name is methylmethionine). It is often forgotten, but it is this vitamin that allows our immunity to recognize harmful compounds and remove them from the body.
• Huge amountuseful elements: zinc, calcium, iron and others.
• Lactic acid. Sauerkraut in a quick way (especially with the addition of sugar) promotes the release of this acid, which protects our body from pathogenic bacteria.

When is sauerkraut the enemy?

Strangely enough, but despite all its benefits, sauerkraut can also cause trouble. You should not categorically refuse a delicious treat, but still you need to be careful when using this dish for those who:

• Suffers from gastritis and peptic ulcer disease.
• Has kidney and liver disease.
• Prone to increased puffiness.
• Often notices high blood pressure.
• He suffers from heart disease.

From our grandmothers' notebooks

Before you start fermenting cabbage, it would be nice to listen to the advice that is passed down from generation to generation in different families. Who knows, maybe based on them, your own easy and quick way to pickle cabbage will appear in your notebook.

So, what should you pay attention to?

• It is best to choose tight, ripe forks from late varieties. Greenish leaves and loose heads of cabbage will not work. It will not be possible to ferment cabbage of early or mid-season varieties.



• Be sure to remove rotten or frostbitten areas. In general, it is desirable to cut off the upper leaves. skillfulhousewives claim that they should be no more than 5% of the total mass.
• And one more piece of advice from the category of "believe it or not". Our grandmothers argued that you need to ferment cabbage only on those days in the name of which the letter “r” occurs: Thursday, Wednesday, Tuesday. But not on Sunday.

Features of the choice of dishes

An important detail in the preparation of delicious treats is dishes. What exactly is sauerkraut? Let's deal with the material.

• Wooden tubs. An excellent choice, it was in them that cabbage was s alted in ancient times in Russia. The tree is environmentally friendly and gives the vegetable a pleasant aroma.
• Glass jars. Also a good option. Many modern housewives cook cabbage in them.
• Enamelware. Suitable for sourdough only if there are no chips inside. Otherwise, bare metal can play a cruel joke with your dish, namely: give the workpiece an unpleasant odor.
• Plastic containers. There are no special complaints about them (they are absolutely harmless), but many lovers of sauerkraut claim that it turns out to be tasteless in such a container.
• Aluminum. Not suitable under any circumstances, as when exposed to acid, it oxidizes and the cabbage gets an unpleasant aftertaste.

There are many ways of sauerkraut. Let's try some of them.

Quick way to sauerkraut in a day (express method)

They say that forfull-fledged fermentation takes at least 5 days, but if a feast is suddenly planned, a crispy vegetable with a piquant taste will come in handy as an appetizer. And if so, you need to have such express recipes in your notebook.

A quick way to sauerkraut with vinegar will help you out in many situations. To prepare it, you will need:

• Medium carrots (2 pcs.).
• White cabbage (2.5 kg).
• S alt (heaping 2 tablespoons).

Chop the cabbage, grind with s alt with your hands until the juice stands out. This recipe calls for a marinade. It's easy to prepare:

• Plain water (1 cup).
• Vegetable oil (0.5 tbsp).
• Vinegar (0.5 tbsp).
• Sugar (100 g).
• Black pepper (10 peas).
• Bay leaf (4 pieces).

Mix all ingredients and bring to a boil over medium heat. Pour the prepared cabbage with hot marinade and let it cool slightly. Then tamp the mixture well, cover and place the load on top. For example, a half-liter jar of water. Send the container to the refrigerator until the next day.

The advantage of this recipe is its speed. But there is also a minus: due to the content of vinegar, there is very little benefit in it.

A quick way to sauerkraut

There is another way. Its value is that you do not need vinegar, and the dish will be ready in a short time. A quick way to sauerkraut without vinegar is chosen by many housewives. You need:

• Cabbage (1 medium size head).
• Carrots (3 pcs.).

For brine you need to mix:

• Water (800 ml).
• S alt and sugar (1 tbsp each).

Put the shredded cabbage and carrots tightly in a glass jar and pour over the marinade brought to a boil. Leave for a day, and when you see gas bubbles the next day, tamp the mixture well again. Do this until the gas disappears.

After a few days, gas formation will stop, and then the cabbage can be considered ready. It is the tamping process that speeds up fermentation, and the appetizer cooks much faster.

Palette of colors on your table

You can cook cabbage not only in splendid isolation. Many gourmets are drawn to the addition of other vegetables in the preparation of the dish. For example, pepper.

Such a quick way of sauerkraut into pieces (and this is how you need to cut the ingredients) will appeal to many. In addition, there are much more vitamins in it.

So get ready:

• Cabbage (3 kg).
• Carrots (6 pcs.).
• Bulgarian pepper (6 pcs.).
• Onion and garlic (1 each).

And in order to season vegetables, you need to take:

• S alt (50g).
• Sugar (100 g).
• Vinegar (150 ml).
• Vegetable oil (200 ml).
• Water (1 l).
• Ground black pepper.

Cut vegetables into large pieces (about 4 cm long). Onion and garlic - half rings and thin circles. You need to spread the vegetables in layers, starting with cabbage and ending with garlic. Then followsMix all the ingredients for the dressing and pour over the mixture. In a day the dish will be ready.

A small nuance: such cabbage cannot be stored for a long time, but experienced housewives say that, as a rule, it does not linger for a long time.

Piquant cabbage

For those who like to experiment, a quick way to sauerkraut with honey is perfect. Nothing special is required for it, but the dish turns out to be surprisingly tasty. Required:

• Cabbage (3 kg).
• Carrot (1 pc.).

For brine:

• S alt and honey (1 tbsp each)
• Water (1 l).

Mix vegetables and tamp, and then pour the brine brought to a boil. Such a recipe is suitable not only for everyday, but also for a festive table.

Quick way to sauerkraut with brown bread

There is another way to speed up the fermentation of cabbage. Add black bread to it, which will serve as an additional sourdough. Required:

• Cabbage (1 head).
• Water (1 l).
• S alt (1 tbsp.).
• Crust of bread.

Chop cabbage, put in a container and pour boiled brine (sometimes put bay leaves, red pepper pods, caraway seeds). When the mixture has cooled, you need to add a crust of black bread to it, tamp it down and put it in a warm place for 2 days. It is recommended to store the prepared snack in the refrigerator.

As you can see, there are a lot of cabbage recipes. Choose any and enjoytheir families.