Try It — You Won’t Be Able to Stop: How to Make Sauerkraut in Just Three Days

Imagine this: it’s autumn, harvest time, and, of course, time for making sauerkraut. This dish is not just a traditional Ukrainian appetizer; it’s a real superfood that is often forgotten. It perfectly complements any side dish and is generally indispensable on the festive table. But the main thing is its benefit.

I always say: if a product is delicious and incredibly healthy at the same time, it’s a double victory. In the process of natural fermentation, cabbage turns into a real vitamin and mineral complex. It is enriched with potassium, calcium, iron, zinc, iodine, and selenium. And what is especially pleasant for those watching their figure: 100 grams of sauerkraut contains only about 20 kcal. So, it’s healthy, tasty, and absolutely safe for your waistline!

The Secret to Quick Pickling: A Recipe from Yevhen Klopotenko

The pickling season is in full swing, and we have found a recipe for you that will allow you to taste your homemade cabbage almost instantly. The famous chef Yevhen Klopotenko shared a method by which the cabbage is ready for tasting in just one day, and fully matures in three days. Of course, after complete preparation, it is best to store it in the refrigerator, tightly closed with a lid.

What We Need: Ingredients for “Quick” Cabbage

To prepare perfect sauerkraut in a standard three-liter jar, prepare the following:

• 2–2.5 kg white cabbage
• 1 medium carrot
• 3 bay leaves
• 2 tbsp. salt (level)
• 1.5 L water

Step-by-Step Instructions: How to Achieve the Perfect Crunch

Step 1: Chopping and Preparation

Start with shredding the cabbage. Cut it so that the total weight is approximately 2–2.5 kg. Next, peel the carrot and grate it on a coarse grater. This will allow it to evenly release its juice and color.

Step 2: Mixing and Tamping

Mix the shredded cabbage with the grated carrot. Add bay leaves to this mixture. Now the most important thing: put the entire mixture into the jar and tamp it down very tightly. Do this thoroughly so that no air pockets remain between the layers. The less air, the better the fermentation process.

Step 3: Preparing the “Magic” Brine

We are not doing ordinary pickling, but pickling with brine, which speeds up the process. In a separate container, mix hot water (boiling water) and salt. Stir thoroughly until the salt is completely dissolved. The next key moment: let the solution cool completely. Only after this, pour it over the cabbage in the jar.

Step 4: Warmth and the Cabbage’s “Breathing”

Place the jar of cabbage and brine in a warm place in the kitchen. This can be near the stove or a radiator, but not directly on it. This will speed up fermentation. It is important that the cabbage can “breathe”: cover the container with gauze or a lid with small holes.

Step 5: Releasing the “Spirit” of Fermentation

Already after a day, you will notice active fermentation, which means gases are forming. To prevent them from spoiling the taste and harming the process, pierce the cabbage all the way to the bottom with a long knife or a wooden skewer. This will allow the gases to escape.

Step 6: Monitoring Foam and Clarity

During fermentation, foam will form on the surface of the brine. It must be carefully removed until the fermentation process is complete. How do you know the finish is near? The foam will stop appearing, and the brine itself will become noticeably clear. This is the sign of complete readiness for your quick sauerkraut!

Enjoy!

Now you have your perfect sauerkraut cabbage recipe that won’t make you wait long. And if you like similar unusual appetizers, also try pickling apples — it’s another interesting tradition that offers incredible taste!