Quick sauerkraut recipe without vinegar 

To save cabbage in winter, you can simply ferment it. There are a lot of ways, each of them is original and unique in its own way. A white-headed vegetable is fermented in different dishes. There are ways to cook a ready-to-eat product for a long time, there are quick ways when crispy cabbage can be used already on the third day. Fermentation with vinegar allows you to use the vegetable, in general, on the second day. Although to call such a product 100% useful is not entirely correct.

Cooking with vinegar is especially inappropriate if you have small children. This ingredient will not benefit their health. Today we will talk about how to prepare sauerkraut without vinegar in a short time. After all, there are often cases when you want to bake pies, but there is no corresponding filling. Cabbage according to the recipes below, rich in ascorbic acid, is fermented very quickly, it will be ready in a day. And of the preservatives, only salt and sugar are required.

How cabbage was fermented before

Quick sauerkraut without vinegar has been cooked for a long time by our grandmothers. All work was carried out in the fall. They fermented vegetables in wooden barrels in huge quantities, so that they would last until the next harvest. The hostess prepared these containers in a special way, pursuing the following goals:

1. First, the barrel had to be put in order so that all the cracks were closed.
2. Secondly, it was necessary to disinfect it before pickling.

For this, juniper branches or dill branches with umbrellas were used. They closed the bottom of the container and poured boiling water over it. Under the action of steam, the barrel became suitable for fermenting cabbage.

Having poured a portion of cabbage mixed with carrots, dill seeds and salt, they literally pounded it in a barrel in order to tamp it well. pickle in the old days for sauerkraut was prepared from stalks. Having filled the contents of the barrel, they closed everything with a circle, put oppression. The fermentation process took place in a warm room. Everything happened naturally, vegetables were fermented for the winter without any chemical preservatives.

Of course, today no one harvests cabbage in such volumes for the winter. Prefer mostly glass jars. We will talk about instant cabbage without the use of vinegar and present recipes to your court. But first, some helpful tips.

It is important

1. For quick sauerkraut, it is not recommended to use aluminum utensils, made of plastic. Galvanized and tinned containers are not suitable. When cooking, it is best to take containers made of glass or enamel.
2. Sauerkraut is prepared from varieties of medium or late ripening. The forks should be tight, white on the cut.
3. As a rule, a wooden circle is placed on top of the cabbage. You can also use a plate, and a regular nylon lid is well suited for glass jars.
4. In the old days, and even today, many housewives use cobblestone as oppression. If not, you can put a jar or a wide plastic bottle of water on top. Metal utensils are not allowed. The cabbage darkens from it.
5. If there is a cellar, then this is the best place for storage. Although in Siberia and Transbaikalia, cabbage is stored frozen on the street.
6. Do not use iodized salt for pickling. Vegetables become soft, covered with mucus.
7. The brine should completely cover the top layer. Its absence leads to the destruction of vitamin C and the deterioration of taste.

Pickling recipes without vinegar

There are many recipes for sauerkraut in jars without vinegar. You can do it only with carrots, or you can add berries or fruits.

Number 1

To cook sauerkraut according to this recipe, we need:

• white fork – 3 kg;
• carrots – 1 or 2 pieces;
• salt – 120 grams;
• sugar – 60 grams;
• hot water.

Number 2

This recipe uses:

• two small forks of cabbage;
• 4 carrots;
• 4 large spoons of salt;
• 1,5 tablespoons of granulated sugar;
• brine will require 2 liters of water.

Number 3

You can use another recipe to make quick sauerkraut without vinegar. The ingredients in it are the same, but the quantity is different:

• white cabbage 1,5-2 kg;
• carrot – 1 piece;
• salt – 3 table boats without a slide;
• allspice – a few peas;
• bay leaf – 2-3 pieces.

Number 4

It turns out very tasty fermentation with apples, cranberries, lingonberries. In such cabbage, the number of useful properties becomes even greater due to additional ingredients.

We need to stock up:

• cabbage about a kilogram;
• apples – 1 piece;
• carrots – 1 piece;
• salt – 60 grams;
• granulated sugar – 10 grams.

If you add cranberries or lingonberries, then about 100-150 grams each. Sauerkraut with apples and berries without vinegar has an amazing taste.

Fermentation principle

We did not write about how to get instant sauerkraut in a jar under each recipe. The fact is that the principle of fermentation is almost the same. So let’s get started.

Preparation of vegetables

In order for pickled vegetables without vinegar to be stored for a long time, they must be carefully prepared:

1. Let’s start with cabbage. We remove the top leaves from the forks, which have even the slightest damage. The fact is that this vegetable is to the taste not only of humans, but also of insects. Then cut out the stem. If you chop with an ordinary knife, then cut the head of cabbage into 4 parts. If a machine or a special knife-shredder with two blades is used, then it is more convenient to cut cabbage from a whole head of cabbage.

   

2. We wash the carrots from the ground in several waters, peel, then rinse again in water. Lay out on a towel to dry. Vegetables must be dry before cutting. You can chop carrots in different ways, this is not reflected in the recipe, but depends on the preferences of the hostess. For slicing, you can use a regular grater with large cells, a grater for Korean carrots or a food processor: it’s more convenient for anyone.

   

3. If the recipes contain apples or berries, then they also need to be prepared. We wash the apples, cut them, select the core with seeds. How to cut apples, decide for yourself. It can be slices, or it can be quarters. But if you want to get the finished product in a day, of course, the cut should be small. Use sour varieties of apples for fermentation.

   

4. We sort the berries, wash them, changing the water several times, and put them in a colander to drain excess liquid.

   

How to proceed

Sprinkle chopped cabbage with a little salt (we take from the norm indicated in the recipe), crush the cabbage so that the juice begins to stand out.

This work can be done directly on the table or in a large basin. After that, add carrots and mix vegetables.

If you are using a recipe with additives, then you can do different things: mix the ingredients, and then put everything together, or fill the jar in layers. This applies not only to apples and berries, but also to peppers and bay leaves.

Having prepared vegetables in this way, we transfer them to jars. We tamp with the help of a pusher for puree.

1. Leaving the jars aside, prepare the brine without vinegar. The water should be boiling by now. As a rule, the brine is prepared from 1,5 or 2 liters of water. Pour salt and granulated sugar into it, stir until the ingredients are completely dissolved. The rate is specified specifically in each recipe.
2. Immediately pour the brine without vinegar into the jar. Pour vegetables with hot brine if you want to get the finished product faster. Hot water enhances fermentation. And so, you can ferment cabbage with chilled brine without vinegar.
3. We insert a nylon lid into a jar of sauerkraut, it should be completely in brine. Above – oppression. It is more convenient to put a small plastic water bottle. Cover with a towel and put the jar in a large dish: during fermentation, the brine will rise.

The contents of the jar must be pierced with a sharp stick so that gases do not accumulate in the cabbage. In a day, quick sauerkraut without adding vinegar will be ready. But if she is not a little sour, let her stand in the room for another day. Then we remove the jar in a cold place.

Quick sauerkraut without vinegar with crunch:

Conclusion

As you can see, fermenting vegetables without vinegar is easy. And how nice it is to treat your relatives or guests with the conservation of your own work. As people say: there is always a place for delicious sauerkraut on the table both on weekdays and on holidays.