Sauerkraut in a saucepan - 6 recipes for crispy and juicy cabbage

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

How to cook instant sauerkraut in a saucepan?

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

Cooking time: 1 day

Cooking time: 1 day

Servings - 10

• 
  We wash the white cabbage, cut it into thin strips and immerse it in a saucepan. Immediately knead the product with your hands to extract the juice.
• 
  We supplement the vegetable with grated carrots, caraway seeds and salt.
• 
  Stir the contents of the pan. Press down on the mass again to make the liquid appear even more.
• 
  We close the workpiece with a plate. We set the load on top. We leave the structure for one day.
• 
  Stir the finished mass every other day.
• 
  We put the sauerkraut tightly into the jars, close the lids and take away for storage.

Juicy sauerkraut in brine in a saucepan

To make homemade sauerkraut crisp, 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 tablespoon
• Salt - 1 tablespoon
• Water - 3 tbsp.
• Bay leaf to taste.
• Black peppercorns to taste.
• Vinegar - 3 tablespoons

Cooking process:

1. Rinse a suitable head of cabbage and cut it into thin strips. This can be done with a knife or with a vegetable cutter.
2. Peel the carrots, then rub 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 vegetables in a saucepan and fill them with warm brine. Cover the mass with a lid and leave in this form for 4-5 hours.
5. After a while, stir the finished sauerkraut again. Then it can be cooled in the refrigerator and tasted.

Classic sauerkraut with carrots in a saucepan

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

Cooking time: 3 days

Cooking time: 3 days

Servings - 10

Ingredients:

• White cabbage - 1 kg.
• Carrots - 2 pcs.
• Sugar - 1 tablespoon
• Salt - 1 tablespoon
• Vinegar - 100 ml.

Cooking process:

1. Choose a suitable head of cabbage, pour over it under cold water and cut into thin and long strips.
2. Add grated carrots to the cabbage. Stir the food until the juice is abundant.
3. Put vegetables in a saucepan, add salt, sugar and vinegar. Stir and put under oppression for three days.
4. Every day we raise the oppression to mix the mass. Over time, a large amount of fluid will be released.
5. Juicy sauerkraut according to the classic recipe is ready. You can taste the treats after cooling.

Juicy and crispy sauerkraut in its own juice

The most juicy and crisp sauerkraut is obtained according to the recipe in its own juice. Check out this simple cooking idea for an incredibly delicious cold appetizer.

Cooking time: 4 days

Cooking time: 3 days

Servings - 14

Ingredients:

• White cabbage - 3 kg.
• Carrots - 150 gr.
• Salt - 1 tablespoon

Cooking process:

1. We wash the head of cabbage and carrots.
2. Grate the carrots or cut them into thin strips.
3. We shred cabbage in any convenient way.
4. Stir both vegetables together. Firmly squeeze the mass with your hands until the juice is released.
5. Combine foods with salt and place them tightly in a saucepan.
6. We cover the workpiece with a plate and load. We leave the structure at room temperature for three days.
7. At this time, we periodically remove the load in order to pierce the mass. Air must get into it.
8. After readiness, stir the mass.
9. We serve chilled treats to the table. You can store it in a glass jar.

Delicious sauerkraut with apples in a saucepan

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 dining table.

Cooking time: 2 days

Cooking time: 1 day

Servings - 14

Ingredients:

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

Cooking process:

1. We wash the head of cabbage, then cut it into small strips. Squeeze the product with your hands until the juice is released.
2. Peel the apples. We cut the core out of them, and rub the fruit itself on a coarse grater.
3. We also pass the carrots through a grater.
4. We combine all the ingredients in one saucepan. 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. We cool the workpiece 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

Cooking time: 1 day

Servings - 10

Ingredients:

• White cabbage - 1 kg.
• Carrots - 2 pcs.
• Sugar - 2 tablespoons
• Salt - 1 tsp

Cooking process:

1. We wash 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 to a saucepan.
2. Sprinkle the product with salt and sugar. We squeeze it with our hands until the juice is abundant.
3. We also put grated carrots here. Stir the contents thoroughly until all ingredients are evenly distributed.
4. We 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. Chill it and taste it.