Quick, crispy sauerkraut in a jar without vinegar

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   How to make quick, crispy sauerkraut in a jar without vinegar? Prepare your food. Take a small forkful of cabbage; it is better if it is late variety, sweet and juicy - this is what makes the most delicious sauerkraut. The amount of carrots depends on your taste - I don’t put a lot, you can not put them at all or use more. You can also omit the pepper and bay leaf.

2. STEP 2

   

   Cabbage according to this quick recipe is prepared using brine. First of all, prepare the brine. How to make brine? Pour clean cold water into a suitable container (ladle, saucepan or saucepan) and place it on the fire. When the water boils, add salt, sugar and spices. Stir and cook the brine for two minutes over high heat. Then turn off the heat and cool the brine completely.

3. STEP 3

   

   Remove the top leaves from the fork and rinse the fork itself. Thinly chop the cabbage in any convenient way. You can use a special shredder, grater or vegetable peeler. Or just cut it with a knife, like I did. Place the chopped cabbage in a large bowl.

4. STEP 4

   

   Wash and peel the carrots well. Grate it on a coarse grater.

5. STEP 5

   

   Add carrots to cabbage. Mix the vegetables well with your hands, you can even mrap them a little so that the cabbage gives juice and becomes softer.

6. STEP 6

   

   Take a glass jar of the appropriate size. For my small fork, a 1.5 liter was not enough, I had to take a 2 liter. Place the cabbage in a jar, pressing it lightly with your fist. Stop when the level of the cabbage reaches the shoulders of the jar - this space will remain for the brine.

7. STEP 7

   

   Pour the cooled brine over the cabbage so that it completely covers it - this is important, otherwise the cabbage may dry out. Leave the jar of cabbage open at room temperature for a day. During this time, pierce it a couple of times with a long wooden skewer or knitting needle to the bottom to release the formed gas. Try the cabbage after 24 hours - it may already be ready. But mine took two days. Some write that it takes three days.

8. STEP 8

   

   Look at your cabbage. During fermentation, keep the cabbage on the table at room temperature and pierce it with a stick. Store the finished cabbage directly in the jar for storage in the refrigerator. Serve it to the table without brine; you can add onions and herbs to it. I love cabbage and cranberries. Bon appetit!

Comments on the recipe

Natalia M

02.09.2023

4.5

In winter, it’s time to ferment cabbage; it contains a huge amount of vitamins, so I always prepare cabbage in different ways. My fork of cabbage along with carrots was enough for a three-liter jar. I took more carrots, we love them) I just cut the cabbage with a knife, then mashed it a little to soften it. I prepared the brine according to the recipe, cooled it and poured it into a jar; I needed two liters. I pierced the cabbage with a wooden stick throughout the day. After a day, the cabbage clearly had not yet soured, so I left it another night. And in the morning I was faced with the consequences of a “volcanic eruption”) It’s good that I put the jar in a deep plate in advance. It’s immediately clear that the process has begun) After a couple of hours, I took it out into the cold so that the fermentation would stop. I decided to leave it in the cold for another day, but the next day we tried wonderful sauerkraut! It became crispy and sour, just delicious! I liked the recipe for quick crispy sauerkraut in a jar without vinegar, salt and sugar in moderation, the cabbage is very tasty!

Squirrel

02.09.2023

4.7

oh, long live the classics of the genre! Not a single year in my life has gone by without this yummy)) The beauty is that you can cook it not only in the winter. There are many options for quick sourdough. Mmm, when I imagine the crunch, my mouth waters. I believe that every housewife simply must be able to cook (and cook as often as possible) sauerkraut. It’s so healthy and so tasty.