Quick sauerkraut crispy in a jar without vinegar

Step-by-step cooking

1. Step 1:

   

   How to make quick sauerkraut crispy in a jar without vinegar? Prepare the products. Take cabbage with a small fork, it is better if it is of late varieties, sweet and juicy — it is from this that the most delicious sauerkraut is obtained. Look at the amount of carrots to taste — I don't put a lot, you can not put it at all or use more. Pepper and bay leaf can also not be added.

2. Step 2:

   

   Cabbage according to such a quick recipe is prepared using brine. First of all, prepare the brine. How to make brine? Pour clean cold water into a suitable dish (ladle, saucepan or saucepan) and put it on the fire. When the water boils, pour salt, sugar and spices into it. Stir and boil the brine for two minutes over high heat. Then turn off the fire, and cool the brine completely.

3. Step 3:

   

   Remove the top leaves from the fork, rinse the fork itself. Thinly chop the cabbage in any convenient way. You can use a special shredder, grater or vegetable peeler. Or just cut her with a knife, as I did. Put the chopped cabbage in a large bowl.

4. Step 4:

   

   Wash and peel the carrots well. Grate it on a coarse grater.

6. Step 5:

   

   Add carrots to cabbage. Mix the vegetables well with your hands, you can even mash them a little so that the cabbage gives juice and becomes softer.

7. Step 6:

   

   Take a glass jar of a suitable size. For my small fork, 1.5 liters was not enough, I had to take a 2-liter one. Fold the cabbage into a jar, lightly tamping it with your fist. Stop when the cabbage level reaches the hangers of the jar — this place will remain for brine.

8. Step 7:

   

   Pour the cooled brine over the cabbage so that it completely covers it — this is important, otherwise the cabbage may dry out. Leave the jar of cabbage at room temperature for a day in the open. During this time, pierce it a couple of times with a long wooden skewer or a knitting needle to the bottom to release the resulting gas. Try the cabbage in 24 hours — it may already be ready. But mine took two days. Some write that it takes three days.

9. Step 8:

   

   Look at your cabbage. Keep the cabbage on the table at room temperature all the time of pickling and pierce it with a stick. Remove the finished cabbage directly in the jar for storage in the refrigerator. Serve it to the table without brine, you can add onions and herbs to it. I love cabbage with cranberries. Bon appetit!