Crispy, Quick Sauerkraut: No Vinegar Needed

Very quick and easy, quick, healthy and tasty! Crispy sauerkraut in a jar without vinegar will be ready in just a couple of days, because it is filled with brine. This significantly speeds up the fermentation process. The cabbage itself remains juicy and crispy!
cook time: 72h
Maya Lindell
Crispy, Quick Sauerkraut: No Vinegar Needed

Nutrition Facts (per serving)

20
Calories
5g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Salt 2 tbsp
Sugar 1 tbsp
Water 1 l
Bay leaf 2 pc
Carrot (or several small ones) 1 pc
White cabbage (small fork) 1 pc
Allspice 5 pc

Recipe instructions

Step 1

Step 1
How to make quick, crispy sauerkraut in a jar without vinegar? Prepare your food. Take a small forkful of cabbage; it is better if it is late variety, sweet and juicy — this is what makes the most delicious sauerkraut. The amount of carrots depends on your taste — I don’t put a lot, you can not put them at all or use more. You can also omit the pepper and bay leaf.

Step 2

Step 2
Cabbage according to this quick recipe is prepared using brine. First of all, prepare the brine. How to make brine? Pour clean cold water into a suitable container (ladle, saucepan or saucepan) and place it on the fire. When the water boils, add salt, sugar and spices. Stir and cook the brine for two minutes over high heat. Then turn off the heat and cool the brine completely.

Step 3

Step 3
Remove the top leaves from the fork and rinse the fork itself. Finely chop the cabbage in any convenient way. You can use a special shredder, grater or vegetable peeler. Or just cut it with a knife, like I did. Place the chopped cabbage in a large bowl.

Step 4

Step 4
Wash and peel the carrots well. Grate it on a coarse grater.

Step 5

Step 5
Add carrots to cabbage. Mix the vegetables well with your hands, you can even mash them a little so that the cabbage releases juice and becomes softer.

Step 6

Step 6
Take a glass jar of the appropriate size. For my small fork, a 1.5 liter was not enough, I had to take a 2 liter. Place the cabbage in a jar, pressing it lightly with your fist. Stop when the level of the cabbage reaches the shoulders of the jar — this space will remain for the brine.

Step 7

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 open at room temperature for a day. During this time, pierce it a couple of times with a long wooden skewer or knitting needle to the bottom to release the formed gas. Try the cabbage after 24 hours — it may already be ready. But mine took two days. Some write that it takes three days.

Step 8

Step 8
Look at your cabbage. During fermentation, keep the cabbage on the table at room temperature and pierce it with a stick. Store 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 and cranberries. Bon appetit!

Additional rubrics

Related recipes