Instant sauerkraut

Worried that sauerkraut requires long and complicated preparation? This is wrong. There are many recipes that allow you to make homemade preparations as quickly as possible. Take note of a selection of 10 proven recipes that won’t take much time.

Instant sauerkraut in a jar with brine

Incredibly juicy sauerkraut is obtained in brine. This recipe can be classified as a quick cooking option. The culinary idea will not take much time, but will only delight you with the bright taste of the finished product.

1. 
   How to make juicy and crispy instant sauerkraut? First, let's prepare the brine.Boil water with sugar, salt and vegetable oil. Stir until the dry ingredients are completely dissolved.
2. 
   Once ready, remove the liquid from the stove and let it cool.
3. 
   Wash the cabbage and cut it into thin strips. Knead the product with your hands so that it releases the juice.
4. 
   We thoroughly wash glass jars with soda.
5. 
   Add grated carrots to the cabbage and stir again.
6. 
   Place the vegetable mass tightly in clean jars and fill with cooled brine.
7. 
   Pour in vinegar and close the preparations with lids.
8. 
   Instant sauerkraut is ready! We store the jars in a cool place. After a while, the cabbage will ferment.

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

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!

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

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 release gases.

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

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

Cooking time: 24 hours

Servings – 2 l.

Ingredients:

• White cabbage – 3 kg.
• Carrots – 1 pc.
• Salt – 3 tbsp.
• Vinegar 9% – 2 tbsp.
• Sugar – 2 tbsp.
• 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, add vinegar at the end.

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

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

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.

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

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.

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!

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

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!

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 bright 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, carrots and honey, 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. Stir salt in it.

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

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

Homemade instant sauerkraut with cranberries

Ripe cranberries will add a bright note to homemade sauerkraut. The sour berry will make the treat even more appetizing and original. Try this simple quick cooking recipe.

Cooking time: 3 hours

Cooking time: 2 hours

Servings – 1 l.

Ingredients:

• White cabbage – 1 kg.
• Carrots – 1 pc.
• Cranberries – 80 gr.
• Salt – 1 tbsp.
• Water – 2 tbsp.
• Vinegar 9% – 2 tbsp.

Cooking process:

1. Cut the pre-washed head of cabbage into small strips.

2. Add grated carrots to the prepared vegetable. Stir the products together until the juice is released.

3. Heat water on the stove and dissolve the required amount of salt in it. Then remove the liquid from the heat and pour vinegar into it.

4. Stir vegetables in their own juice into glass jars. We supplement them with washed cranberries and fill them with marinade and vinegar. Leave in a warm place for two hours.

5. After a while, the cooled workpiece can be closed with a lid and stored in the refrigerator. Ready!