Sauerkraut in a jar without vinegar

Content

1 How they used to ferment cabbage
2 It is important
3 Pickling recipes without vinegar
4 The principle of fermentation
- 4.1 Preparing vegetables
- 4.2 How to proceed
5 Conclusion

To preserve 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. The white vegetable is fermented in different containers. There are long-term methods for preparing a ready-to-eat product, and there are quick methods 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 calling 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 appropriate filling. According to the recipes given below, cabbage, rich in ascorbic acid, is fermented very quickly; it will be ready within a day. And the only preservatives you need are salt and sugar.

How they used to ferment cabbage

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

Firstly, the barrel had to be put in order so that all the cracks were closed.
Secondly, it was necessary to disinfect it before fermentation.

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

After pouring a portion of cabbage mixed with carrots, dill seeds and salt, it was literally pounded in a barrel to compact it well. brine In the old days, sauerkraut was made from stalks. Having poured the contents of the barrel, they covered everything in a circle and put pressure on it. 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 prepares cabbage in such volumes for the winter. They mostly prefer glass jars. We will tell you further about instant cabbage without using vinegar and present recipes for your consideration. But first, some useful tips.

It is important

For quick sauerkraut, the use of aluminum or plastic utensils is not recommended. Galvanized and tinned containers are not suitable. It is best to use containers made of glass or enamel when preparing.
Sauerkraut is prepared from medium or late ripening varieties. The forks should be tight and white when cut.
As a rule, a wooden circle is placed on top of the cabbage. You can also use a plate, and a regular nylon lid works well for glass jars.
In the old days, and even today, many housewives use cobblestones as oppression. If you don't have one, you can put a jar or wide plastic bottle of water on top. Metal utensils are prohibited. It turns the cabbage dark.
If you have a cellar, then this is the best place for storage. Although in Siberia and Transbaikalia cabbage is stored frozen outside.
Iodized salt should not be used for fermentation. Vegetables become soft and covered with mucus.
The brine should completely cover the top layer. Its absence leads to the destruction of vitamin C and deterioration of taste.

Attention! Sauerkraut has a negative calorie content: only 19 calories per 100 grams. It is often recommended in various diets for weight loss.

Pickling recipes without vinegar

Sauerkraut recipes there is a lot of vinegar in jars without vinegar. You can make it with only carrots, or you can add berries or fruits.

Number 1

To prepare sauerkraut according to this recipe, we will need:

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

Attention! If cabbage pickled without vinegar in a jar according to this recipe is prepared correctly, it will be juicy and crunchy.

Number 2

In this recipe for preparing delicious crispy cabbage are used:

two small forks of cabbage;
4 carrots;
4 large spoons of salt;
1.5 tablespoons granulated sugar;
The brine will require 2 liters of water.

Number 3

You can use another recipe to make quick sauerkraut without vinegar. The ingredients are the same, but the quantities are 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

Pickling with apples, cranberries, and lingonberries turns out to be very tasty. In such cabbage, the number of beneficial properties becomes even greater due to additional ingredients.

We need to stock up:

about a kilogram of cabbage;
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. Cabbage pickled with apples and berries without vinegar has an amazing taste.

The principle of fermentation

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.

Preparing vegetables

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

Let's start with cabbage. We remove the top leaves from the forks that 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 stalk. If you chop with a regular knife, then cut the head of cabbage into 4 parts. If you use a machine or a special shredder with two blades, then it is more convenient to cut cabbage from a whole head of cabbage.
We wash the carrots from the soil in several waters, peel them, then rinse them again in water. Place on a napkin 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 housewife. For slicing, you can use a regular large-mesh grater, a Korean carrot grater, or a food processor, whichever is more convenient for you.
If recipes contain apples or berries, then these also need to be prepared. We wash the apples, cut them, select the core with seeds. Decide for yourself how to cut apples. It can be in slices, or it can be in quarters. But if you want to get the finished product within a day, of course, the cutting should be fine. Use sour varieties of apples for pickling.
We sort the berries, rinse them, changing the water several times, and place them in a colander to drain off excess liquid.

How to proceed

Sprinkle the shredded cabbage with a small amount of salt (take from the amount specified in the recipe), crush the cabbage so that the juice begins to release.

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

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

Having prepared the vegetables in this way, transfer them to jars. Compact using a puree masher.

Leaving the jars aside, prepare the brine without vinegar. The water should already be boiling. 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 norm is indicated specifically in each recipe.
Immediately pour the brine without vinegar into the jar. Hot brine Add vegetables if you want to get the finished product faster. Hot water enhances fermentation. And so, you can ferment cabbage with chilled brine without vinegar.
We insert a nylon lid into the jar of sauerkraut; it should be completely covered in brine. From above - oppression. It is more convenient to place a small plastic bottle of water. Cover with a towel and place the jar in a large dish: during fermentation, the brine will rise.

The contents of the jar must be pierced with a sharp stick to prevent gases from accumulating in the cabbage. In a day quick sauerkraut without adding vinegar it will be ready. But if it’s not a little sour, let it sit in the room for another day. Then we put the jar in a cool place.

Quick sauerkraut without vinegar with crunch:

Conclusion

As you can see, fermenting vegetables without vinegar is not difficult. How nice it is to treat your family or guests to a conservation of your own creation. As people say: delicious sauerkraut There is always a place on the table both on weekdays and on holidays.