How to make sauerkraut without sugar and salt


A truly Russian dish to call sauerkraut will be historically incorrect. The Chinese have learned to ferment this product long before the Russians. But in our country it is consumed so long ago that tasty savory has become a national dish. The benefits of it are great, but, unfortunately, it can not be all. The reason for this - a large amount of salt, which is used for fermentation. Excellent yield - Sauerkraut without salt. The composition of this product usually includes only cabbage and carrots, sometimes water is added to it. Preparing such sauerkraut without sugar. You can add spices, dill or cumin seeds to it, some use celery juice. There are a lot of recipes for such blanks.

The main difficulty with sauerkraut without salt is to protect the product from spoilage. Therefore, the vegetables for cooking are not only washed, but also dried thoroughly, and all the dishes and knives are scalded with boiling water. If necessary, add water, it takes only boiled.

Recipe for sour without salt and add water

This recipe describes the classic fermentation, in which nothing but cabbage heads and carrots are added.

At 3 kg of cabbage will need 0.5 kg of carrots.

Shred heads, put them in the basin, well mneem. Add the grated carrot, mix, put in a dish, which will be fermented. Vegetables need to be tamped well.

Tip! So that they give juice, the load must be put heavier than with usual souring.

As soon as the vegetables are completely covered with juice, we change the load to a lighter one.

Attention! Every day we remove the load and mix well the fermentation so that the gases will escape.

The fermentation process is very fast. After 2-3 days the cabbage is fermented and ready to eat. Store it only in the refrigerator, as fermented in this way can easily deteriorate.

Sour without salt with added water

The product prepared according to this recipe is tasty and healthy, but it cannot be stored for a long time. Therefore, a lot of it will not be sour immediately.

Half a cabbage head will need only one carrot. Shred cabbage is not too shallow, add grated carrot. Neither crush nor grind it is necessary. We shift the vegetables in the jar. They should fill it in about half. We put the cabbage leaf on top, pour boiled or filtered water, install the load.

Tip! The glass bottle with water is most suitable as a cargo.

It is necessary to closely monitor the water level, if necessary, add it. Vegetables should be covered with water completely. Sauerkraut without salt is ready in 3-4 days. It is transferred to the refrigerator, where it is stored.

Sour without salt and spices

There is not even a carrot in this recipe, but there are seeds of spicy herbs and crushed peppercorns. The taste of such sauerkraut will be brighter, and the seeds of dill, cumin and celery will enrich it with vitamins and useful minerals.

To ferment it will take:

  • 4.5 kg cabbage heads;
  • 2 tbsp. spoons of cumin seeds, celery, dill and crushed peas pepper.
Attention! Pepper does not need to grind. Pieces should be large enough.

Seeds and pepper, crushed in a mortar, mix with shredded cabbage. We postpone the sixth part and we grind well before extracting the juice. We send the grated vegetable back. We shift the fermentation in banks, well tamping. We put on it glass bottles with water, which will serve as cargo. If the pickling is not covered with juice, add pure water. After 4-5 days, the finished product is rearranged into the refrigerator.

There are recipes fermentation, which is carried out in two stages. First, pickle is prepared, and then cabbage is fermented in it. Brine can be used repeatedly.

Pickled in brine

First, prepare the brine. To do this, ferment cabbage without salt in the usual way. From the prepared fermentation in the future we will use only the resulting brine. This will require:

  • 1 head of medium size;
  • garlic - 5 cloves;
  • a pinch of ground red pepper;
  • cumin to taste.
Tip! If you do not like the taste or smell of cumin, you can do without it.

Cooking pickle

Mix chopped cabbage with chopped garlic, pepper, cumin. We shift it into a container in which we will ferment it, we press it a little, we fill it with boiled water. Put the top load, give her a ferment for 3-4 days. Fermentation temperature at least 22 degrees. We fermented vegetables, of which we will use only pickle.

Pour the ready brine into another dish, filter well, squeeze the fermented vegetables there and throw it away, it is no longer needed. Next, sour another cabbage already in the ready brine.


For this you will need:

  • ready brine;
  • cabbage heads;
  • carrot.
Tip! The number of carrots should be 10% by weight of the heads.

Shred cabbages, rubbed carrots. Mix the vegetables in a bowl, in which we will make it sour.

Tip! The more fermentation, the better the fermentation will go.

Vegetables should be well compacted and pour cooked pickle. Put a lid and a load on top. After 2 days, we pierce the sour with a wooden stick and put it into the cold. The product is ready in another 2-3 days. After the cabbage is eaten, the pickle can be used for a new batch. If it is not enough for the new starter, you can add boiled water.

Served fermented in this way, cabbages with vegetable oil and onions. You can sprinkle with chopped greens. If it seems too sour, add some sugar.


The cabbage fermented according to such recipes differs from salty. You can store it only in the refrigerator, as the main preservative - there is no salt in it. It is softer than salty and so does not crunch, but this does not make it any less tasty. But such a product can be eaten by almost everyone.