Quick sauerkraut: tricks, tips. Cooking quick sauerkraut with carrots, garlic, bell pepper
In winter, when everything fresh vegetables are already becoming or not the same best quality or very expensive, the question arises: what to use as a salad for dinner or lunch? A great option would be sauerkraut. instant cooking. This treat is liked by men and women; it contains many useful elements; it is recommended to eat it in winter.
How to quickly ferment cabbage
It usually takes several weeks to prepare the snack. It should stand and let out the juice, but there are options for how to sauerkraut in a quick way. You should start with the selection of products; you will have several types of main components to choose from. If this is not your first time making sourdough, then choose the variety that you like based on your personal preferences. The most popular option is regular white cabbage.
This variety has a low cost, is always available on the shelves and is easy to prepare. You can choose the right instances based on the following criteria:
- When squeezed in your hands, the head of cabbage should be dense and strong.
- There should be no visible damage to the vegetable, cracks or chips.
- The leaves of the vegetable must be fresh, do not take wilted ones.
- To reduce waste, take large specimens.
Sauerkraut in instant brine
Cooking time: 40-50 min (+ 3 days)
Number of servings: 8-12.
Purpose: snack.
Cuisine: Russian.
Instant sauerkraut in brine is one of the most simple options preparing this snack. You will need strong, elastic heads of cabbage to give the salad an appetizing crunch. The ingredients will also include products for preparing brine for a 3-liter jar. Below is step by step recipe with a photo of how to quickly prepare sauerkraut.
Ingredients:
- bay leaf – 4 pcs.;
- white cabbage – 2 kg;
- allspice– 6 peas;
- carrots – 3 pcs.;
- salt – 2 tbsp. l.;
- water – 1.5 l;
- sugar – 2 tbsp. l.
Cooking method:
- Start by preparing the brine. Dissolve salt and sugar in hot water, mix thoroughly until they are completely dissolved.
- Separate the damaged, rough leaves from the head of cabbage and finely chop the cabbage.
- Using a coarse grater, grate the carrots and mix them with cabbage.
- Transfer them to a jar, interspersed with bay leaves and pots of pepper.
- Pour in the brine so that it completely covers the ingredients, cover with gauze. The brine will overflow, so place a plate under the dish. Over the next 3 days, periodically knead the starter with a spoon and return the leaked brine back.
- In 2-3 days the treat will be ready. Can be used for making pies, sour cabbage soup or just as a snack on the table.
Per day
Number of servings: 7-9.
Calorie content of the dish: 2 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
You could say that this is classic version quick preparation of this snack. Delicious sauerkraut with vinegar will be ready in 24 hours; it can be placed on a holiday table or during dinner. The type of cabbage is not particularly important, but the recipe describes a white cabbage variety. The “classic” marinade for sourdough is used. Below is a way to ferment cabbage in a day.
Ingredients:
- sugar – 1 tbsp. l.;
- spices;
- Bay leaf;
- salt – 2 tbsp. l.;
- vinegar - 8 tbsp. l.;
- cabbage – 2 kg;
- carrots – 800 g;
- water – 1 l.
Cooking method:
- Wash the head of cabbage well, remove upper leaves. Cut the fork in half, then chop it into thin strips.
- Peel the top layer of carrots and grate them on a coarse grater.
- Mix both components, add spices.
- IN glass jar add all the ingredients and press well.
- Prepare the marinade: boil water, add sugar, salt, vinegar. Turn off the liquid after boiling and let cool a little.
- Pour marinade into a jar.
- Close the lid and leave for a day.
In 2 hours
Cooking time: 40 min (+2 hours)
Number of servings: 8-10.
Calorie content of the dish: 19 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
This is the fastest cabbage starter you can think of. Suitable if you have nothing to put on the table as a snack and need to come up with something urgently. Sauerkraut quick cooking according to this recipe is prepared together with vinegar essence and marinade. At first the cabbage will be hard, the taste will not be so rich, but if you let it stand for 5-6 hours, this situation will change. Below is a recipe for how to cook sauerkraut in 2 hours.
Ingredients:
- carrots – 2 pcs.;
- cabbage – 2 pcs.;
- vinegar – 70 ml;
- water;
- granulated sugar - 1 tbsp.;
- sunflower oil – 120 ml;
- salt – 2 tbsp. l.
Cooking method:
- Clean the head of cabbage from bad, spoiled leaves. Shred it at 1, if it turns out too thin, then set the shredder to 2.
- Wash, peel and grate the carrots on a medium grater.
- Prepare the marinade: boil a liter of water, add salt and sugar one by one, mix well. Then add vinegar and oil.
- Let it boil for 7 minutes, you can taste and add the missing ingredients to taste.
- Mix the carrots and cabbage, place in a wide saucepan, pour in the warm marinade and cover with a lid.
- After 2 hours you can serve the treat. If desired, you can store it in the refrigerator.
Recipe in a jar
Preparation time: 50 min (+3 days).
Number of servings: 18-20.
Calorie content of the dish: 19 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
There are many options for preparing this dish, but this recipe for instant sauerkraut in a jar is even better because you don’t need to chop the cabbage. You can ferment the product directly in large pieces, you will get a savory and spicy snack for the table. Before putting everything in a jar, you should support the vegetables in an enamel container under pressure (weight). Below are instructions on how to cook cabbage in pieces.
Ingredients:
- carrots – 500 g;
- salt – 400 g;
- garlic – 4 cloves;
- cumin – 2 tsp;
- water – 9 l;
- cabbage – 10 kg;
- capsicum – 2 pcs.;
- sugar – 800 g.
Cooking method:
- Remove the top leaves and cut out the stalk.
- Cut the vegetable into large pieces and place in an enamel bowl.
- Mix salt and water and pour over cabbage.
- Place oppression on top for 4 days at room temperature.
- Chop garlic, hot pepper, grate carrots, mix with cabbage. Add cumin and place the snack in jars.
- Strain the brine remaining in the bowl, bring to a boil, add sugar and pour into jars.
- Next, you need to ferment the treat at home for another 3 days, sometimes letting gases in from the jar using a wooden skewer.
With beets
Cooking time: 30-40 minutes (+2 days).
Number of servings: 8-12.
Calorie content of the dish: 22 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
This is one of the cooking options for this dish. Sour cabbage with beets acquires an unusual and attractive taste appearance. On festive table The bright pink appetizer attracts the attention of all guests. Regardless of the variety, you will receive a crispy, tasty treat; sometimes it acts as a preparation for vinaigrette. This quick way to prepare this dish will help preserve all the vitamins and useful material in products.
Ingredients:
- water – 1.5 l;
- beets – 300 g;
- cabbage – 1.5 kg;
- salt – 2 tbsp. l.;
- garlic – 1 clove;
- carrots – 300 g;
- black peppercorns – 5 pcs.;
- bay leaf – 2 pcs.;
- sugar – 1.5 tbsp. l.
Cooking method:
- Cut the head of cabbage into 4 pieces, each of them into approximately equal squares.
- Grate the beets and the carrots themselves through a Korean carrot grater and mix them.
- Crush the garlic with a knife and place immediately on the bottom of a 3-liter jar.
- Layer cabbage, a mixture of carrots and beets.
- Bring water to a boil in a saucepan, add black pepper and salt.
- Place the bay leaves in the brine, boil lightly, and cool the contents to 80 degrees.
- Pour the brine into a jar and leave it for 2 days at room temperature.
Without vinegar
Cooking time: 40-50 minutes (+2 days).
Number of servings: 7-9.
Calorie content of the dish: 19 kcal/100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: easy.
This method of fermenting this recipe is designed for quick preparation and equally quick eating, because the appetizer cannot be stored for a long time. The treat turns out to be very tasty, but it still differs from the barrel version; it can be described as “lightly fermented.” Instant salted cabbage without vinegar turns out crispy, appetizing and, most importantly, without vinegar at all.
Ingredients:
- salt – 60 g;
- water – 1 l;
- sugar - 50 g;
- cabbage – 1 pc.;
- carrots – 2 pcs.
Cooking method:
- Chop the fork into strips, peel the carrots and grate on a coarse grater.
- Then you need to cook the marinade: pour water into a saucepan, put on fire, add salt and spices. When everything is dissolved in water, the brine is ready, leave it on the stove to cool to room temperature.
- Pack the chopped vegetables tightly into a jar and pour warm marinade on top.
- Do not cover the dish with a lid, leave it warm for 2 days. Poke the contents periodically with a knife to release air bubbles.
- After 2 days, pour the brine into the pan, pour sugar into it, stir so that the sweetness dissolves, and pour it back into the jar.
- After this, the treat should sit for at least 10 hours, then you can close the lid and put it in the refrigerator or on the table immediately.
Video
Pickled cabbage is one of the popular preparations, the recipes for which we will prepare. Now is the time to marinate it.
Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage will be healthy, pleasantly crunchy with a sweet and sour taste. This pickled cabbage can either be prepared for the winter, or you can cook it quickly and eat it the next day ready dish Chop the onion and sprinkle with oil. This cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it goes away with a bang. This way you can find your favorite pickled cabbage recipe. I suggest you get acquainted with another delicious homemade recipe.
Instant pickled cabbage recipe
Ingredients:
- cabbage - 2.5 kg
- garlic - 3-4 cloves
- carrots - 5 pcs.
For the marinade:
- water - 1 liter
- sugar - 1 glass
- vinegar - 0.5 cups (100 ml)
- vegetable oil - 0.5 cups (100 ml)
- salt - 2 tbsp
Preparation:
- Wash all vegetables.
- Finely chop the cabbage.
- Wash the carrots, peel and grate on a coarse grater.
- Gently mix the cabbage and carrots with your hands, no need to crush. Finely chop the garlic and add to the carrots and cabbage.
- Place everything in a deep saucepan
Preparing the marinade:
- To prepare it we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
- Boil water in a saucepan, add everything necessary ingredients, mix.
- Pour the hot marinade over the cabbage and cover with a lid.
- After a day you can try the cabbage. Place the finished pickled cabbage in jars and place in the refrigerator.
Bon appetit!
Pickled cabbage in tasty pieces
Ingredients:
- white cabbage - 1 fork, 2 kg
- carrots - 2 pcs.
- sweet pepper - 1 piece (optional)
- garlic - 3 cloves
For the marinade:
- water - 1 liter
- vegetable oil - 1 cup (200 ml)
- table vinegar - 1 cup (200 ml)
- salt - 3 heaped tbsp
- sugar - 8 tbsp. spoons
- bay leaf 2 - 3 pcs
Preparation:
- Wash all vegetables
- Cut cabbage into large pieces
- Peel the carrots and grate on a coarse grater.
- Cut the sweet pepper into thin strips. (Pepper optional.)
- Peel the garlic, chop and mix with carrots.
- Place all vegetables in a saucepan. Place the vegetables in layers, a layer of cabbage, then a layer of carrots and garlic.
Preparing the marinade:
- To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
- Pour the hot marinade over the cabbage and place a weight on top, it can be an inverted plate.
When the marinade has cooled, our pickled cabbage will be ready to eat in 2-3 hours.
Bon appetit!
Pickled cabbage with cranberries - step-by-step recipe
It is very easy to prepare this cabbage; it turns out very tasty and appetizing. The marinade gives it crunch, and the cranberries add sourness and piquancy.
Ingredients:
- Cabbage - 2 kg
- Carrots - 1-3 pcs.
- Cranberries - 40 g (1 handful per 1 kg of cabbage)
For the marinade:
- Water - 1 liter
- Salt - 1 tbsp. l
- Sugar - 1 tbsp. l
- bay leaf - 1-2 leaves
- allspice - 2-3 peas
- Vinegar - 0.5 cups
- Vegetable oil - 0.5 cups
Preparation:
Wash the cabbage and remove the top leaves. Chop and place in a deep bowl. To keep the cabbage crispy, chop it not too finely.
Peel the carrots. Use a knife to cut it into thin slices (you can grate it using a Korean cabbage grater). Add 1-3 carrots to taste.
Preparing the marinade:
Pour water into the pan, add salt, sugar and vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar can be changed if desired and taste. We wait for the marinade to boil and the sugar and salt to dissolve. Add vinegar (bay leaf and allspice if desired) Remove from heat and let cool slightly.
Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.
Pour the marinade over the cabbage and put it under pressure for two days. The appetizer of pickled cabbage with cranberries is ready.
Bon appetit!
Pickled cabbage with beets one day in advance
This cabbage is prepared very quickly and easily within a day. Attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.
Sauerkraut is a decoration for any table. It helps add variety to our table. Therefore, I suggest you familiarize yourself with some recipes to make your dinner a little more interesting.
The hero of today's celebration contains a large amount of vitamins, and in combination with some other vegetables it increases them several times.
Interesting Facts: white cabbage Pythagoras first began to grow it, and it is also included in the diet of Korean astronauts.
Today I will tell you about 5 different recipes for preparing this wonderful dish. They are all very simple and do not require large quantity products.
Arm yourself with pens and notebooks so you don't miss anything important. Let's get started!
Sauerkraut usually begins to be prepared in the fall, when it is already growing in its own beds. Some people try to save this dish for the winter, while others simply enjoy it here and now.
In this instruction, I will tell you how to cook it quickly, while maintaining a crispy and juicy taste. Let's begin!
Ingredients:
- white cabbage – 1 kg;
- water – 1 l;
- apple cider vinegar – 100 ml;
- vegetable oil – 100 ml;
- salt – 40 g;
- sugar – 35 g;
- carrots – 120 g;
- onion – 1 pc.;
- garlic - 20 g;
- greens - to taste;
Preparation:
1. Remove the top leaves from the head of cabbage. And we begin to chop the cabbage so that the pieces are approximately 2 mm.
2. Pour 1 liter of water into a convenient cooking container and add there: Apple vinegar, vegetable oil, salt and sugar. We put it on the stove and when the brine reaches 60 degrees, pour it over the cabbage.
3. Grate the carrots on a fine grater. Then cut the onion into half rings.
4. And the very last ingredient we need today is garlic. Cut in half and then into small circles.
5. Now we combine all our ingredients and press tightly. Place a plate on top so that the water completely covers it, and press at least 3 kg.
6. Put it in the refrigerator and you can try it the next day. Use greens to serve. Bon appetit!
Simply and easily! And most importantly, we can taste the fruits of our labors tomorrow, which is not possible in all types of fermentation. Take note!
Delicious sauerkraut with beets and vinegar for the winter
If you like to make preparations for the winter and take care of it now, then this recipe is just for you. The combination of beets and cabbage cannot be bad, so be sure to try this recipe and it will not disappoint you.
Read, get inspired and repeat the recipe step by step, then you will succeed. Good luck!
Ingredients:
- white cabbage – 1 pc.;
- beets – 1 pc.;
- carrots – 1 pc.;
- water – 1 l;
- sugar – 2 tbsp. spoons;
- salt – 1 tbsp. spoon;
- garlic – 6 cloves;
- vinegar 9% – 50 g;
Preparation:
1. Finely chop the cabbage. Grate beets and carrots.
2. Now we make another layer in the same order.
3. Finely chop the garlic and add to the total mass.
4. Make marinade per liter of water. Add salt, sugar and vinegar. Bring to a boil and pour over the cabbage.
5. Leave under pressure in a warm place for 3 days.
6. After three days, the cabbage is ready to eat. For taste, you can add vegetable oil and serve.
This color drives even the most indifferent person crazy. Look at these colors! And what a taste... Mm! The recipe is truly worthy, don’t lose it!
Sauerkraut in brine for a 3 liter jar
Cabbage in brine retains its beneficial features and this peculiarity of “crunching”. Very tasty and suitable for any table. You have never seen easier preparation!
Try this method if you've never done it before. I think you'll like it! See the instructions on how to do this and be sure to write it down in your recipe book!
Ingredients:
- cabbage – 1.5 kg;
- carrots – 100 g;
- salt – 2 tbsp. spoons;
- sugar – 2 tbsp. spoons;
Preparation:
1. Finely and slowly chop our cabbage. Then grate the carrots on a fine grater.
2. For the brine: add 2 tablespoons of sugar and salt to 1 liter of water. Heat on the stove to 60 degrees.
3. Pack the prepared vegetables tightly into a well-washed jar.
4. Fill our jar with the resulting brine and cover it loosely with something, because the cabbage will give its juice and the water will flow out. Place the jar in a bowl so as not to stain anything around it.
5. After 3 days you can already enjoy this wonderful dish!
I am delighted! There are a minimum of ingredients, but you can feed a whole family. How amazing this world is, and how the right combination can turn out to be so big advantage. I wish you bon appetit!
Video about how to quickly ferment cabbage in a day
For those who don’t like to wait, I will show you the fastest way to ferment cabbage - in just one day!
You love recipe videos, so this is all for you! Watch, study and repeat. Treat yourself and your loved ones to this delicacy. Enjoy watching!
Ingredients:
- cabbage – 1 head;
- carrots – 2 pcs.;
- water – 1 l;
- salt – 1 tbsp. heaped spoon;
- sugar – 1 tbsp. heaped spoon;
- allspice - to taste;
- bay leaf - to taste;
This is such a simple recipe! Liked? Then be sure to cook it at home. Yours taste buds I will say thank you very much!
How to deliciously ferment cabbage with bell peppers without vinegar
Cabbage combined with bell pepper gives a delicious aroma and a very pleasant taste. This method of cooking is less popular, but it seems to me that it’s in vain!
Treat your taste buds! Record this recipe somewhere, I think you will definitely want to repeat it.
Ingredients:
- cabbage – 1.5 kg;
- carrots – 300 g;
- bell pepper – 300 g;
- onion – 300 g;
- sugar – 105 g;
- salt – 1.5 tbsp. spoons;
- sunflower oil – 150 ml;
Preparation:
1. First of all, finely chop the cabbage.
2. Then grate the carrots on a coarse grater:
3. Cut the bell pepper into short strips.
4. Then chop onion. Mix the resulting vegetables. Fill in sunflower oil and sprinkle with salt and sugar.
5. Mix everything well and put it in jars. In this case, you must compact the resulting salad. Ready!
It's all for today. It will bring me joy if at least one recipe turns out to be interesting and useful for you. See you soon! And always good appetite!
Sauerkraut is an appetizer that is not shameful to put even on a festive table. However, not everyone has the patience to wait several weeks, or even months, for it to cook. The way out is to use quick recipes.
Quick sauerkraut - general principles of preparation
Naturally, accelerated manufacturing methods cannot achieve real fermentation; the development of suitable microorganisms will be needed much larger quantity time. However, by using vinegar and the right combination of spices, a very similar taste can be achieved. White cabbage is usually fermented and pickled. It is important to choose suitable autumn varieties. Summer and early ripening vegetables quickly soften, winter cabbage remains hard for a long time, so they do not rise. When fermenting with a fork, you need to remove the top leaves, cut or grate into strips, bypassing the stalk. It is better to remove parts of leaves with large veins that are close to it.
What is added to cabbage:
carrot;
Bulgarian pepper;
In addition, salt is constantly added. Very often recipes contain sweet sand. Eat great amount options with the addition of vinegar, which gives a suitable acid. Occasionally lemon juice is poured in instead, but not all recipes can substitute it. Various spices can be added for flavor, but usually these are cumin or dill seeds, occasionally pepper. Because cabbage according to these recipes is made quickly, it will not be stored for a long time. After souring to a suitable taste, the snack must be put in the refrigerator.
Quick sauerkraut in 2 hours: recipe
Recipe for frisky sauerkraut. The appetizer will be ready in a couple of hours. If it sits overnight, it will turn out even tastier.
Products:
0.5 heads of cabbage;
half a liter of water
100 ml vinegar;
90 ml oil;
clove of garlic (optional)
laurel, peppercorns;
40 grams of sugar;
1.5 tablespoons of salt.
How to cook sauerkraut in 2 hours
1. Grate the carrots. The snack will look more attractive, if you use a grater with straws. Place in a bowl.
2. Chop the cabbage using the usual method. You can use a knife or take special grater. Pour into carrots, mash slightly to remove excess size.
3. Add a clove of garlic, cut into two parts. It will give off a slight smell; no need to crush it.
4. Place a bay leaf and add a few peppercorns.
5. Measure out half a liter of water, add salt and sugar, add vinegar and boil. At the very end, add vegetable oil. The marinade must be stirred , due to Some of the grains settle to the bottom and stick.
6. Pour boiling liquid over the cabbage. Cover with a good lid and shake a couple of times so that the marinade seeps to the very bottom.
7. Leave the snack on the table for a couple of hours, in other words, wait until it cools completely. It's better to shake it sometimes , due to the oil rises up.
Quick sauerkraut: recipe without vinegar
A recipe for frisky sauerkraut, which will be ready in 4-5 days. Compared to traditional pickling, it comes out much faster.
Products:
2 heads of cabbage;
4 carrots;
4 tablespoons of salt;
2 spoons of sugar;
2 liters of water.
Manufacturing method:
1. Peel the carrots, grate into strips, pour into a large bowl.
2. Take two medium-sized cabbage forks, peel the top leaves and grate them using a shredder. Or use a special knife. Add to carrots.
3. Immerse your hands in the vegetables, grind the cabbage and carrots until they are wet. In autumn, vegetables are juicy and do not need to be crushed for a long time. If fermentation is carried out in winter, you will have to mash it a little longer.
4. Transfer the cabbage to jars or other convenient containers. However, there is no need to stuff it to the very heights and very tightly.
5. Boil water, add salt, and immediately add sweet sand according to the recipe. Stir.
6. Pour boiling water over the cooked vegetables and leave at room temperature for four days. Every day, pierce the cabbage with a stick so that the resulting gases escape. This is very important, otherwise the snack will taste bad.
7. After 3-4 days, taste it. If it suits you, then put the cabbage in jars and put it in the refrigerator. If the taste is not yet sour enough, then leave it warm for another day.
Quick sauerkraut: recipe per day
Another accelerated recipe for quick sauerkraut. It will be ready in a day.
Products:
1.8 kg cabbage;
300 grams of carrots;
spoon of sugar;
two tablespoons of salt;
8 tablespoons of vinegar;
1 tsp. cumin.
Manufacturing method:
1. Boil a liter of water with prescription salt and add exactly a spoonful of sugar, no more. Leave until completely cool.
2. While you can chop the cabbage using the usual method, add grated or chopped carrots to it.
3. Add a spoonful of cumin and mash it well with your hands.
4. Transfer the cooked vegetable into a bowl with a sealed lid.
5. Combine the cooled marinade with prescription vinegar and stir thoroughly.
6. Pour the marinade over the prepared vegetables, close tightly, and leave for four hours at room temperature.
7. Open the container, pierce all the cabbage with a stick to the very bottom, close it again and put it in the refrigerator for another 15-20 hours. Do not touch the snack again.
8. When serving, the marinade must be drained , due to There is quite a lot of vinegar in it. For taste, add oil, onions, and herbs.
Quick sauerkraut: recipe with pepper and garlic
This option comes out very tasty and fragrant if you use fleshy bell peppers. It is better to take mature pods , due to Greenish pepper gives off an unpleasant aftertaste.
Products:
head of cabbage;
a spoonful of coarse salt;
5 peppercorns;
2 sweet peppers;
400 ml water;
3 cloves of garlic;
one carrot;
3 tbsp. l. oils
Manufacturing method:
1. Chop a medium head of cabbage into ordinary strips, the kind usually made for pickling and pickling. Pour into a bowl.
2. Add grated carrots. However, you can cook without it, using only pepper. We clear it of seeds and cut it into narrow strips. We send to other components.
3. Peel the garlic and squeeze it through a press onto the vegetables.
4. Add bay leaves, throw in peppercorns, stir and lightly knead with your hands.
5. Boil water. We throw in salt, sugar is not used in this recipe. Stir, after boiling, immediately remove from heat. We wait a minute for the heat to go down. You can just put the vegetables into jars, you don’t need to stuff them very tightly, the brine should penetrate.
6. Add vinegar to the liquid, pour in vegetable oil, stir quickly, pour the hot brine into jars. Immediately close with nylon lids.
7. Wrap the jars in a blanket. Leave it for a day. Then we place it in the refrigerator for a couple of hours.
Quick sauerkraut: recipe “Provencal” with beets
Cabbage with beets is very tasty and bright. We bring to your attention the famous recipe “Provencal”. If everything is done correctly, then within a few hours you will be able to enjoy the taste of an amazing snack.
Products:
500 grams of water;
1 head of cabbage;
1 piece of horseradish;
2 cloves;
3 cloves of garlic;
100 grams of butter;
2 carrots;
2 tbsp. l. vinegar;
5 peas of allspice;
0.5 tbsp. Sahara;
1 heaped spoon of salt.
Manufacturing method:
1. Immediately set the brine to boil so that it cools down. Mix water with sugar, salt, boil, cool.
2. Chop the forks. Peel the root vegetables and grate into strips. Very often, beets are simply chopped. However , due to This recipe is quick, it’s better to grate it, otherwise it won’t have time to marinate, it will remain hard.
3. Peel the garlic and horseradish root, cut into thin slices. Transfer to vegetables, immediately add peppercorns and mash everything well with your hands. You can use gloves to prevent them from staining. Add cloves.
4. Mix the cooled brine with oil and vinegar and pour over the cabbage. Cover it with something and press it down with pressure.
5. Leave in a warm place for 5 hours. Savory and colorful cabbage is ready!
Quick sauerkraut: recipe for vinaigrette
Very often you want to make a vinaigrette, but don’t have sauerkraut. The recipe is intended specifically for these cases. The vegetable will cook faster than beets, but at the same time there is no harmful vinegar in it.
Products:
500 grams of cabbage;
0.5 lemon;
0.5 tsp. salt;
2 pinches of sugar;
1 pinch of pepper.
Manufacturing method:
1. Cut the cabbage into narrow strips. Very often the length is shortened for vinaigrette, so you don’t have to do it right away very long pieces so that the salad is comfortable to eat. Pour into a bowl.
2. Squeeze the juice from the lemon and pour over the cabbage. There is no need to think that there is a lot of it. The salad will contain unleavened vegetables, which will take away some of the acid.
3. Add salt, pepper, a little sugar and carefully mash with your hands.
4. Cover and leave for at least an hour. Then stir again and add the vinaigrette to the other vegetables.
Sauerkraut is valued for big number vitamins and essential substances, as well as its brine. However, it’s worth disappointing that quick methods use vinegar and other substances that speed up the process; they reduce the benefits of the dish. And even more so, there is no need to use such a brine for healing and cosmetic purposes.
You cannot salt cabbage in a duralumin container. It is better to use enamel pans glass containers, at least a plastic bucket, although it’s also not very suitable.
For cabbage, you should always use regular salt or, preferably, coarse salt; an iodized product will not work.
Vegetable oil is often used for preparing and fermenting cabbage; it is better to take an unrefined product, in other words, with a flavor. Sunflower and olive oils are interchangeable.
Instant sauerkraut? "Hm…." - Anyone who is at least somehow familiar with the basics of cooking will tell you thoughtfully, and they will be a hundred thousand times right. Fermentation (fermentation) is a rather lengthy process in itself, in natural conditions the formation of lactic acid (due to which, in fact, the whole sacrament is accomplished) and further fermentation of the product lasts more than one day (in some cases, up to several months!).
However, there is a way to “outwit” cabbage: if during its preparation add regular table vinegar, you get something between sauerkraut and pickled cabbage.
Strictly speaking, this is, of course, not at all classic recipe, which our ancestors used for many centuries, however, if for some reason you cannot make sauerkraut in a standard way or if you want it now, and not wait a week or two, then sometimes you can allow such culinary hooliganism - instant sauerkraut.
This salad, of course, tastes a little different from the “canonical” sample, but if you like experiments and are open to everything new, then it’s worth at least trying - who knows, maybe you’ll like instant sauerkraut even more?
Preparation time: 20 minutes + 1-2 days / Yield: 3 x 0.5 l jars of salad
Ingredients
- 1 kg cabbage;
- 1 medium sized carrot;
- 1 bell pepper;
- 3-5 cloves of garlic;
- 5-7 peas of allspice black pepper;
- 1/3 cup vegetable oil;
- 3 tbsp. l. vinegar 9%;
- 2 tbsp. l. Sahara;
- 2-3 bay leaves;
- 1 tbsp. l. salt;
- 300 ml water.
Preparation
First - cabbage. If you are a happy lazy person, it is better to resort to help food processor- he will cut your vegetables so that it will be no worse self made. If you are an unhappy perfectionist, pick up a knife with a thin file and go ahead and get your medals!
Do not cut the stalk - leave it for the rabbits or share it with the chickens. No rabbits or chickens? Ruthlessly throw it in the trash - in the salad this “happiness” will be clearly felt in rough pieces: having won an additional 100 g of vegetable, ruin your mood with a bowl of ready-made salad.
As a result, you should end up with a bowl of even, pretty stripes of approximately the same format. It is clear that perfection cannot be achieved here, just try to ensure that the cabbage is chopped approximately equally.
Carrots can be cut by hand into thin cubes, or you can grate them. It's purely a matter of your preference.
Garlic - in slices. No options.
Bell pepper - strips.
At this stage, the main part of the work has been completed. Little things left.
Pour vegetable oil into vegetables. Mix everything that has already fallen into the bowl.
In a small ladle, mix salt, sugar, water, add allspice, bay leaf. Bring to a boil, turn off the gas, pour in vinegar.
And immediately pour the resulting marinade over the cabbage.
Cover with a plate on top and place a weight (a liter jar of water is quite an option).
At first it will seem that there is not enough liquid...
...but after 10 minutes you will see that everything is fine.
Transfer the bowl to a cool place and leave for two days. If you really, really can’t wait, you can try it in a day.
Transfer the finished instant sauerkraut into clean jars and store in the refrigerator.
- cranberries or lingonberries;
- a little grated celery root or parsnip;
- finely chopped onion;
- beets, cut into cubes;
- sour apple cubes;
- fresh cucumber;
- chilli;
— pickled mushrooms or fresh champignons;
- horseradish;
- green tomatoes;
- boiled beans;
- grape;
- prunes and raisins;
- honey;
- ginger;
- pumpkin.
P.P.S. Is it possible to ferment cabbage even faster? There is an opinion that if you use 8-10 tablespoons of vinegar per 1 kg of vegetable, you can treat yourself to it within a few hours. But the main thing here is not to overdo it, because the cabbage should not only be sauerkraut, but also tasty! All other recipes quick fermentation cabbages are not as fast as promised. Their preparation time starts from 3 days.