Instant Sauerkraut - 10 Recipes for Crispy and Juicy Cabbage

Are you worried that sauerkraut requires long and complicated preparations? This is not true. There are many recipes for making homework as quickly as possible. Take note of a selection of 10 proven recipes that won't take long.

Instant sauerkraut in a jar with brine

Incredibly juicy sauerkraut is made with brine. This recipe can be attributed to the fast food options. The culinary idea will not take much time, but will only delight you with the bright taste of the finished product.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings - 0.5 liters.

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  First, let's prepare the brine. We boil water with sugar, salt and vegetable oil. Stir so that the dry ingredients are completely dissolved.
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  After readiness, remove the liquid from the stove and let it cool.
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  We wash the cabbage and cut it into thin strips. We knead the product with our hands so that it starts up the juice.
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  Rinse glass jars thoroughly with soda.
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  Add grated carrots to cabbage and stir again.
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  We put the vegetable mass tightly on clean jars and fill it with cooled brine.
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  Pour in vinegar and close the blanks with lids.
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  We put the jars in storage in a cool place. After a while, the cabbage will ferment.

Classic instant sauerkraut for a 3 liter jar

A popular way to ferment cabbage is with a quick recipe. You do not have to wait long for the product to be ready, after a day you can already put cold treats on the dining table.

Cooking time: 24 hours

Cooking time: 24 hours

Servings - 3 liters.

Ingredients:

• White cabbage - 3 kg.
• Carrots - 1 pc.
• Salt - 2 tbsp.
• Sugar - 1.5 tablespoons

Cooking process:

1. Let's prepare cabbage and carrots. Vegetables must be cleaned of any contamination.
2. Then we cut the products into thin strips. You can use a knife and a grater for this. Leave a couple of cabbage leaves intact.
3. Stir the small vegetable mass with salt and sugar. Knead the mixture with your hands until liquid appears.
4. We put the prepared product tightly in a three-liter jar. Cover the contents with a cabbage leaf. We keep the container in a warm place for one day. You can substitute a saucepan or a large plate under it.
5. After 24 hours, the cabbage will be ready. Can be tasted or stored!

Quick sauerkraut in a jar per day without vinegar

Appetizing sauerkraut will complement your dining table and delight loved ones with its bright juicy taste. So that the product will 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 liter.

Ingredients:

• White cabbage - 1 kg.
• Carrots - 1 pc.
• Salt - 1 tbsp
• Sugar - 1 pinch
• Cumin - 0.5 tsp.

Cooking process:

1. We wash the cabbage and cut it into thin strips. Peel the carrots and pass through a grater.
2. Then put the products in a common bowl, sprinkle them with salt and sugar. Knead vigorously for several minutes until the juice is released.
3. Then add the caraway seeds and stir the contents again.
4. We put the workpiece tightly in a jar and leave it in a warm place for a day. Periodically pierce the contents with a spatula or knife so that air gets inside.
5. After a day, sauerkraut without vinegar will be ready. The product can be tasted or stored.

Instant Sauerkraut with Vinegar

Rich sauerkraut with a slight sourness is what you need for hearty home meals. Preparing such a treat on your own is not at all difficult. Use a quick recipe proven by many housewives for this.

Cooking time: 24 hours

Cooking time: 24 hours

Servings - 2 liters.

Ingredients:

• White cabbage - 3 kg.
• Carrots - 1 pc.
• Salt - 3 tbsp.
• Sugar - 2 tablespoons
• Vinegar - 200 ml.
• Water - 4 tbsp.

Cooking process:

1. We wash the head of cabbage under water, then finely chop it with a knife.
2. Rub the carrots on a grater and send it to the cabbage. Stir the mass by pressing it down with your hands to make the juice stand out.
3. In a saucepan, heat the water and dip the sugar and salt into it. Cook until the dry ingredients are completely dissolved. Then pour in the vinegar.
4. We put the vegetables in a glass jar and fill with a slightly cooled marinade with vinegar. We leave the workpiece for one day without a lid.
5. The juicy sauerkraut is ready to eat in a day. It can also be closed with a lid and stored in a cool room.

Crispy cabbage with instant beetroot

One of the bright and incredibly tasty ideas for harvesting at home is sauerkraut with beets. The recipe has a quick cooking process, which will save you time.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings - 3 liters.

Ingredients:

• White cabbage - 2 kg.
• Beets - 1 pc.
• Garlic - 0.5 pcs.
• Water - 4 tbsp.
• Salt - 3 tablespoons
• Sugar - 3 tablespoons
• Bay leaf - 1 pc.
• Black peppercorns - 10 pcs.
• Vinegar - 120 ml.

Cooking process:

1. Remove the top leaves from the cabbage head and carefully remove the cabbage stump.
2. Then we cut the vegetable into small pieces.
3. We clean the beets and grate them. Cut the garlic cloves into thin slices.
4. We mix the prepared foods with each other.
5. Heat the water in a saucepan and add salt, sugar, black peppercorns and a bay leaf. Cook the brine until the dry ingredients are dissolved, then let it cool.
6. Place the vegetable mixture tightly in a large jar. Fill the contents with cooled brine to the neck.
7. We close the blank with a nylon lid and store it in a cool place.

Cabbage with vinegar, sugar and instant carrots

You can quickly and tasty ferment cabbage at home. Take note of this simple recipe with carrots, sugar, and vinegar. The finished product will delight you with its juiciness and pleasant sweetish taste.

Cooking time: 24 hours

Cooking time: 24 hours

Servings - 3 liters.

Ingredients:

• White cabbage - 3 kg.
• Carrots - 3 pcs.
• Salt - 1 tablespoon
• Sugar - 3 tablespoons
• Spices to taste.
• Vinegar - 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 is abundant.
3. Then we put the product tightly in a clean and dry glass jar. Pour in vinegar.
4. We rearrange the container with the contents on the plate and leave it in this form for one day. The plate is necessary so that excess liquid does not drip onto the table.
5. Ready! The next day, you can try the juicy instant sauerkraut.

Juicy and crispy sauerkraut with bell pepper

It is not necessary to spend a few days souring cabbage.Try this quick homemade recipe for an incredibly tasty and juicy piece with the addition of bell peppers.

Cooking time: 3 hours

Cooking time: 2 hours

Servings - 1 liter.

Ingredients:

• White cabbage - 1 kg.
• Bulgarian pepper - 0.5 pcs.
• Carrots - 1 pc.
• Garlic to taste.
• Water - 4 tbsp.
• Salt - 2 tablespoons
• Sugar - 3 tablespoons
• Bay leaf - 2 pcs.
• Black peppercorns - 6 pcs.
• Ground black pepper - 0.5 tsp
• Vinegar - 100 ml.

Cooking process:

1. We wash the head of cabbage, chop it finely and put it in a large saucepan.
2. We also send finely chopped bell peppers and carrots grated on a coarse grater here.
3. Cut the garlic cloves into small pieces. Add to the total mass.
4. Boil water in a saucepan and stir salt, sugar, two types of pepper and bay leaves in it. Cook the marinade for 2-3 minutes and remove from the stove.
5. Stir the vegetables in a saucepan and fill them with hot marinade.
6. We put the blank in a jar, fill it with a bite and leave it for two hours. Then you can close the lid.
7. Quick recipe juicy cabbage with bell pepper is ready!

Quick sauerkraut with garlic at home

Aromatic and slightly piquant sauerkraut is obtained with the addition of garlic. The finished treat will delight you not only with its bright taste, but also with a quick culinary process. Try it!

Cooking time: 24 hours

Cooking time: 24 hours

Servings - 3 liters.

Ingredients:

• White cabbage - 3 kg.
• Garlic - 1 pc.
• Carrots - 1 pc.
• Salt - 2 tbsp.
• Sugar - 1.5 tablespoons

Cooking process:

1. Choose 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. We extract the garlic from the husk and divide it into cloves. It is not necessary to cut them.
4. Carefully mix carrots with cabbage with salt and sugar. Then we put the mass in a clean jar, alternating with garlic cloves. We leave the workpiece for one day in a warm place.
5. The next day, the aromatic sauerkraut can be closed 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. A bright appetizer will delight you with a quick cooking process and long-term storage in jars.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings - 6 liters.

Ingredients:

• White cabbage - 4 kg.
• Carrots - 4 pcs.
• Honey - 60 gr.
• Salt - 0.6 tablespoons

Cooking process:

1. We wash the white cabbage thoroughly and chop finely.
2. Then we peel the carrots, wash them and rub them on a coarse grater.
3. We combine cabbage with carrots and squeeze the products with great force until the juice is released.
4. Distribute vegetables evenly in two three-liter jars.
5. Boil water separately in a saucepan. Stir honey and salt in it.
6. Pour jars of cabbage and carrots with hot marinade. Can be closed with lids and stored.
7. Instant juicy sauerkraut will be ready after a few days of storage.

Homemade Instant Sauerkraut with Cranberries

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

Cooking time: 3 hours

Cooking time: 2 hours

Servings - 1 liter.

Ingredients:

• White cabbage - 1 kg.
• Carrots - 1 pc.
• Cranberries - 80 gr.
• Salt - 1 tablespoon
• Water - 2 tbsp.
• Vinegar - 2 tablespoons

Cooking process:

1. Cut the previously 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. We heat water on the stove and dissolve the required amount of salt in it. Then we remove the liquid from the heat and pour the vinegar into it.
4. Stir vegetables in their own juice in glass jars. We supplement them with washed cranberries and fill with marinade and vinegar. We insist 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!