Sauerkraut in a saucepan

A convenient homemade way to ferment white cabbage is in a saucepan. The vegetable comes out juicy, crispy and appetizing. It can be served as a stand-alone snack or along with hot dishes for lunch or dinner. Use 6 classic recipes with detailed descriptions and step-by-step photos to prepare.

How to cook instant sauerkraut in a saucepan?

A quick way to ferment cabbage is in a large and convenient saucepan. The finished treat comes out juicy and rich in taste. It can be served as a snack or used in other dishes.

1. 
   How to cook juicy and crispy sauerkraut in a saucepan? We wash the white cabbage, cut it into thin strips and place it in a saucepan. Immediately knead the product with your hands to release the juice.
2. 
   We supplement the vegetable with grated carrots, cumin and salt.
3. 
   Mix the contents of the pan. Press down on the mass again to make the liquid appear even more.
4. 
   Cover the workpiece with a plate. Place the weight on top. We leave the structure for three days.For every three days, we pierce the cabbage several times a day to release carbon dioxide.
5. 
   Then stir the finished mass.
6. 
   Place the sauerkraut tightly in jars, close the lids and take it away for storage.

Juicy sauerkraut in brine in a pan

To make homemade sauerkraut crispy, cook it with brine. A simple traditional recipe will be appreciated by many housewives. Treat yourself and your loved ones with a delicious treat.

Cooking time: 5 hours

Cooking time: 4 hours

Servings – 10

Ingredients:

• White cabbage – 1 kg.
• Carrots – 2 pcs.
• Sugar – 1 tbsp.
• Salt – 1 tbsp.
• Water – 3 tbsp.
• Bay leaf - to taste.
• Black peppercorns - to taste.
• Vinegar – 3 tbsp.

Cooking process:

1. Wash a suitable head of cabbage and cut it into thin strips. This can be done with a knife or using a vegetable cutter.

2. Peel the carrots, then grate them on a coarse grater.

3. For the brine, boil water with sugar, salt and spices. Cook the contents for three minutes and pour vinegar into it.

4. Stir the vegetables in a saucepan and pour warm brine over them. Cover the mixture with a lid and leave it like this for 4-5 hours.

5. After a while, stir the finished sauerkraut again. Then you can cool it in the refrigerator and try it.

Classic sauerkraut with carrots in a pan

Tasty and juicy sauerkraut can be prepared with the addition of carrots according to the classic recipe. A cold appetizer will diversify your menu and become a bright addition to other dishes.

Cooking time: 3 days

Preparation time: 3 days

Servings – 10

Ingredients:

• White cabbage – 1 kg.
• Carrots – 2 pcs.
• Sugar – 1 tbsp.
• Salt – 1 tbsp.

Cooking process:

1.Select a suitable head of cabbage, rinse it under cold water and cut into thin and long strips.

2. Add grated carrots to the cabbage. Stir the products until the juice releases abundantly.

3. Place vegetables in a saucepan, add salt and sugar. Stir and put under pressure for three days.

4. Every day we raise the pressure to mix the mass and release carbon dioxide. Over time, a large amount of liquid will be released.

5. Juicy sauerkraut according to the classic recipe is ready. You can try the treats after cooling.

Juicy and crispy sauerkraut in its own juice

The most juicy and crispy sauerkraut is obtained according to the recipe in its own juice. Check out this simple culinary idea that will give you an incredibly delicious cold appetizer.

Cooking time: 4 days

Preparation time: 3 days

Servings – 14

Ingredients:

• White cabbage – 3 kg.
• Carrots – 150 gr.
• Salt – 1 tbsp.

Cooking process:

1. Wash the cabbage and carrots.

2. Grate the carrots or cut them into thin strips.

3. Shred the cabbage in any convenient way.

4. Stir both vegetables together. Squeeze the mixture tightly with your hands until the juice comes out.

5. Combine the products with salt and place them tightly in the pan.

6. Cover the workpiece with a plate and weight. Leave the structure at room temperature for three days.

7. At this time, we periodically remove the weight to pierce the mass. Air must get into it.

8. Once ready, stir the mass.

9. Serve the treat chilled. You can store it in a glass jar.

Delicious sauerkraut with apples in a pan

An interesting way to prepare delicious sauerkraut is with the addition of apples.Surprise your loved ones and guests with a juicy cold appetizer that can be served with other dishes on the dinner table.

Cooking time: 2 days

Preparation time: 1 day

Servings – 14

Ingredients:

• White cabbage – 2 kg.
• Apple – 4 pcs.
• Carrots – 2 pcs.
• Sugar – 2 tbsp.
• Salt – 1 tbsp.
• Vinegar – 150 ml.
• Bay leaf - to taste.
• Black peppercorns - to taste.

Cooking process:

1. Wash the head of cabbage, then cut it into small strips. We squeeze the product with our hands until the juice is released.

2. Peel the apples. We cut out the core from them, and grate the fruit itself on a coarse grater.

3. We also pass the carrots through a grater.

4. Combine all ingredients in one pan. We supplement them with salt, sugar, spices and vinegar. Stir thoroughly and leave under load for 1-2 days.

5. After a while, stir the contents again. Cool the product and taste it. Ready!

How to deliciously ferment cabbage with salt and sugar in a saucepan?

Juicy sauerkraut with a pleasant sweetish taste can be cooked in a saucepan. The method will delight you with its simple and quick process; a bright treat will diversify your table.

Cooking time: 1 day

Preparation time: 1 day

Servings – 10

Ingredients:

• White cabbage – 1 kg.
• Carrots – 2 pcs.
• Sugar – 2 tbsp.
• Salt – 1 tsp.

Cooking process:

1. Rinse the head of cabbage under water and cut it into thin strips. To do this, you can use a knife or a special grater. Transfer the resulting mass into a saucepan.

2. Sprinkle the product with salt and sugar. Squeeze it with your hands until the juice releases abundantly.

3. We also put grated carrots here. Stir the contents thoroughly until all ingredients are evenly distributed.

4. Cover the workpiece with a plate and a suitable weight.We leave the structure for one day.

5. After a day, mix the mass again. Sweet sauerkraut in a saucepan is ready. Cool it and taste it.