Instant sauerkraut

Content

1 Basic Rules
2 Traditional recipe
3 Cabbage with garlic and vinegar
4 Pickling in a jar
5 Pickling per day
6 Vegetables in their own juice
7 Cabbage with beets
8 Cabbage with tomatoes and zucchini
9 Recipe with apples
10 Conclusion

Sauerkraut: recipe “>Instant sauerkraut serves as an excellent side dish for main dishes. Cooking according to quick recipes will allow you to get homemade preparations with the least amount of time and effort. Simply chop the vegetables, pour brine over them and wait until they are ready.

Basic Rules

To ferment cabbage quickly, you need to follow certain rules:

in all methods of fermentation, white cabbage varieties are used;
for homemade sourdough, choose a dense and strong head of cabbage;
if the leaves are damaged or wilted, they do not need to be used;
Too early varieties are not used for homemade preparations, since they are poorly stored;
quick sauerkraut is made using brine, carrots, garlic and vinegar;
For work you will need a glass or wooden container, but you can choose dishes made of aluminum or plastic;
the optimal temperature for fermentation is from 17 to 25 degrees;
a very tasty snack is obtained by adding black peppercorns, bay leaves and herbs;
cabbage takes on average 3 days to ferment;
with the fastest method, vegetables are ready to eat after 3 hours;
the most delicious homemade recipe includes apples, but you can also use carrots, zucchini or beets;
For fermentation, coarse rock salt is selected;
the workpieces are stored at a temperature of +1 degrees and below.

Traditional recipe

If you follow a traditional sauerkraut recipe, you will need a minimum of ingredients. When preparing it, the following sequence of actions is observed:

First you need to peel and grate the carrots (2 pcs.).
Then shred white cabbage, which will require 1 kg.
Prepared vegetables are placed in a fermentation container.
Then you need to make the brine. To do this, you will need a saucepan that can hold 0.5 liters of water. Spices (bay leaf, black pepper), vinegar (11 tbsp), sugar and salt (1 tbsp each) are added to it.
Bring a container of water to a boil, then pour hot brine chopped vegetables.
To ferment cabbage, a weight is placed on it.
The fermentation process takes place within 4 hours, after which the cabbage can be served. The preparations are stored in jars, which are placed in the refrigerator or basement.

Cabbage with garlic and vinegar

You can cook cabbage very quickly and tasty by adding garlic and vinegar. Using a recipe with a photo allows you to immediately evaluate the result of cooking.

Among all the recipes, this is one of the most accessible methods of fermentation:

Cabbage (1 kg) must be chopped in any suitable way.
Carrots (3 pcs.) must be peeled and grated.
Garlic (3 cloves) is pressed through a garlic press or press.
All prepared components are mixed in a container.
Leave the vegetables for a while and make the brine. Pour 0.5 liters into a separate pan, add sugar (1/2 cup), salt (1 tbsp), vegetable oil (1/2 cup) and vinegar (10 tbsp).
The brine must be brought to a boil, stirring constantly.
When you have prepared the brine, pour it over the vegetables and cover the container with a large plate. A weight in the form of a liter jar filled with water is placed on top.
The cabbage is fermented for 3 hours. To get the best result, leave it on for a day.

Pickling in a jar

Instant recipe sauerkraut in a jar is as follows:

About 2 kg of cabbage is chopped, carrots (2 pieces) are grated on a very fine grater.
The resulting vegetable mass is mixed and placed in a jar.
To prepare the brine, you will need 1.5 liters of water, salt and sugar (2 tablespoons each), several black peppercorns and bay leaves.
When you have made the brine, pour it into a jar with cabbage.
The jar should be covered with a cloth or lid, but not sealed.

The time required for fermentation depends on the conditions in which the vegetables are located. At high temperatures and humidity, fermentation occurs most quickly. The entire process will take no more than 3 days. If the room is cool, it will take longer to get ready.

Pickling per day

Sauerkraut is prepared a day in advance using fast technology:

Cabbage in the amount of 2 kg is finely chopped.
Carrots (2 pcs.) need to be peeled and grated on a coarse grater.
The chopped vegetables are mixed and ground with coarse salt. As a result, juice will be released.
Particular attention is paid to preparing the brine. Add salt (2 tbsp), sugar (0.1 kg), vegetable oil (0.5 l) and vinegar (0.25 l) to a glass of water. Then the mixture must be put on fire and boiled.
Prepared vegetables are poured with brine and placed under a press.
We ferment the cabbage for 24 hours, after which it can be used for food.

Vegetables in their own juice

Many instant sauerkraut recipes call for brine. A simpler and faster way is to leaven it in its own juice:

Cabbage (3 kg) is peeled from the top layer and washed thoroughly. Then it is chopped by any convenient means.
Carrots (3 pcs.) need to be peeled and grated on a coarse grater.
Place the prepared vegetables in a container and mix carefully so as not to crush them.
Add salt, bay leaf and black pepper to the vegetable mixture to taste.
The resulting mass is placed in a jar and compacted to release the juice.
A jar filled with cabbage is placed in a deeper container where the juice will drain.
Fermentation occurs at room temperature. On the third day, with such fermentation, foam will come out, and the brine will become lighter. Then the cabbage is considered fermented.

Cabbage with beets

When using beets, the dish takes on a bright burgundy color. Sauerkraut turns out tasty and juicy. Quick sauerkraut with beets is prepared according to the following recipe:

Fresh cabbage is cut as desired. For home preparations you will need 3 kg.
Beets (0.2 kg) are peeled and finely chopped into strips or cubes. You can chop the vegetables on a grater or in a blender.
Carrots (0.2 kg) need to be peeled and grated on a coarse grater.
Vegetables are placed in a container for fermentation. They can be layered or mixed.
For the brine, prepare garlic (3 cloves).
The next step is preparing the brine. It will require water, vegetable oil (0.2 l), vinegar (1 glass), coarse salt (3 tbsp) and sugar (8 tbsp), black pepper, bay leaf and garlic.
Boil the container with brine and pour it over the vegetables until it cools.
With this recipe, three days are allotted for fermentation.
The prepared snack is stored in the refrigerator.

Cabbage with tomatoes and zucchini

You can ferment cabbage not only with carrots or garlic. A very tasty appetizer prepared with the addition of tomatoes and peppers.

You can get it by using the following recipe:

The head of cabbage is cut into 4 parts and immersed in boiling water (0.5 l) for 2-3 minutes. It is most convenient to use not very large heads of cabbage weighing 1 kg.
The zucchini needs to be cut into cubes. If young vegetables are used, you do not need to peel them from seeds and peel. Mature zucchini must be peeled.
Sweet peppers (2 pcs.) must be peeled from stems and seeds, and then cut into strips.
Tomatoes (2 pcs.) and carrots (3 pcs.) are cut into slices.
Garlic (3 cloves), parsley, dill and cilantro must be finely chopped. For the starter you will need one bunch of each type of greenery.
Salt (30 g) is poured into boiling water. The brine is mixed well.
After cooling, the brine must be strained.
Cabbage, tomatoes, peppers and zucchini are placed in layers in a fermentation container. Each layer of vegetables is sprinkled with garlic and carrots.
The vegetable mass is poured with brine and placed under a load. To do this, you can use a jar or carafe filled with water.
Ferment cabbage at room temperature for 3 days. Pickled vegetables are transferred to jars and stored in the refrigerator.

Recipe with apples

One way to get instant sauerkraut is to use apples. A delicious snack can be prepared using the following recipe:

Cabbage with a total weight of 2 kg is finely chopped.
Then peel the carrots (2 pieces) and grate them.
Several tasty apples (2-3 pieces) need to be cut into pieces and peeled from the seed pod.
The prepared vegetables are mixed in one container, where salt (5 tsp) is added.
Then you need to place the vegetable mixture in jars. The appetizer will be more delicious if you thoroughly compact the vegetables.
To ferment cabbage, you need to place the jar in a deep container and place a weight on top. Its functions will be performed by a glass filled with water.
When you have completed all the necessary operations, all that remains is to wait for the results of the fermentation. In three days, a delicious addition to the main dishes will be ready.

Conclusion

Sauerkraut is an essential component of homemade preparations. It is used as a snack, added to salads, cabbage soup, cabbage rolls and pies are prepared with it. The prepared side dish goes well with meat and main courses. A quick cooking method will allow you to spend a minimum of food and time on the work.