Sauerkraut without vinegar

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   How to make crispy quick sauerkraut without vinegar in a jar? Prepare all ingredients. For one three-liter jar you need two kilograms of white cabbage without the stalk. Adjust the amount of carrots at your discretion, since they are not the main ingredient, but rather for beauty. Our family loves the spicy note of dried dill in sauerkraut, so I add a couple of tablespoons of dill seeds. If you wish, you can omit the dill.

2. STEP 2

   

   Remove the top couple of leaves from the head and discard them. They are full of dirt and are usually wilted. Chop the cabbage thinly with a sharp knife or use a special shredder. Using a grater makes it faster and more accurate.

3. STEP 3

   

   Place the shredded cabbage in a bowl to make it easier to mix and mash it.

4. STEP 4

   

   Wash the carrots, peel and grate on a coarse grater or a Korean carrot grater.

5. STEP 5

   

   Add dried dill seeds. The taste with dill is very unusual, so if you want the classic taste of sauerkraut, then skip this step.

6. STEP 6

   

   Remember the cabbage and carrots well with your hands and compact them very tightly into the jar. The cabbage should all fit, if not, it means you didn’t mash it enough.

7. STEP 7

   

   Now prepare the brine. Actually, thanks to the brine, the method is quick. In the classic recipe, the cabbage should release its juice on its own (this takes time), which is a natural brine. And here we will help her a little. Add salt to one liter of cold boiled water and stir until it dissolves. Pour the resulting brine over the cabbage.

8. STEP 8

   

   Place the jar of cabbage in a deep plate, as during fermentation excess brine will flow out abundantly. Just cover the top of the jar with a lid or cover it with a piece of gauze. Leave the cabbage in a warm place for two days. Periodically (1-2 times a day) you need to pierce the cabbage with a fork and release gas bubbles.

9. STEP 9

   

   Then pour all the brine into the pan. Add sugar, stir until it dissolves and pour the brine over the cabbage again.

10. STEP 10

    

    Cover the cabbage with a lid and put it in the refrigerator for another day. The fermentation process has stopped, the cabbage needs to brew and rest. Bon appetit!

Comments on the recipe

tasiyL

26.08.2023

4.7

The classic recipe for pickling cabbage is the most successful in my opinion. This sauerkraut turns out very tasty.

Alyona

26.08.2023

4.8

Sauerkraut, what would winter be without it? The hallen-bunny recipe is optimal for our family. Cabbage is fermented in its own juices and carrot juices. We like more carrots; for 2.5 kg of cabbage I take 5-6 medium-sized carrots. For my husband, I specially place a few cloves of garlic at the bottom of the jar, lightly pressed down with the wide side of a knife, cover the top with a whole cabbage leaf, and then everything is according to the recipe. No overseas citrus fruits can compare with our native cabbage in terms of vitamin content. This recipe produces an excellent natural product. Well, what kind of snack this is, there’s no need to say at all, it’s a classic. And the brine is simply healing! I recommend keeping a jar of this juicy, crispy delight in the refrigerator at least until spring!

ELENA1961

26.08.2023

4.9

The cabbage according to the hallen-bunny recipe turned out to be spicy, moderately salty, with a pleasant taste of natural pickling. I recalculated for 1.5 kg of cabbage, but added much less water, about a tea cup to dissolve the sugar in it. For many years I have been sauerkraut in a saucepan, so it is more convenient for me to stir it during fermentation, then I pack it in jars acceptable for consumption in my family. Thanks to the author for a useful, natural product.

TaniaSi

26.08.2023

4.7

I’ve always made cabbage with carrots, but this recipe really intrigued me. And I like the fact that there is no vinegar. Here's another note

I'm_vika

26.08.2023

4.7

The preparation is quite simple and quick. the author writes - cumin to taste, do not overdo it. I’ve had it under load for 2 days now, I stir it every day. if you mash the cabbage, as the author advises, it will turn out tender and soft. If you don’t try too hard, the cabbage will be crispy. so whatever you like. I’ll post the final photos one of these days - when the cabbage ripens in jars))) and my mouth is already watering... it should turn out delicious.

RustamAgliulin

26.08.2023

4.6

How long after can you eat?

Anna Nazarenko

26.08.2023

4.9

It turned out very tasty