Content
Since ancient times, cabbage and dishes made from it have enjoyed honor and respect in Rus'. And among winter preparations, cabbage dishes always come first. Sauerkraut is especially loved and popular, because the content of various vitamins and other useful substances in it is several times higher than other preparations, and in winter, and especially in early spring, its use is simply an urgent necessity for residents of middle and northern latitudes.
Pickled cabbage with vinegar is not, in its essence, a real fermented product, but it allows you to speed up the process of its production several times. The ease and speed with which it is prepared allows you to create a juicy and crispy sauerkraut salad literally a day before organizing a celebration, and some recipes allow you to do this even a few hours before. Interestingly, almost any variety of cabbage can be fermented in this way. So, if red cabbage varieties are usually quite tough for traditional fermentation, then a quick cooking recipe using vinegar allows you to make them tender and soft in a short time.If you want to impress your guests with a non-standard appetizer, then try preparing cauliflower, Brussels sprouts or broccoli using the quick sourdough method. These varieties are not often grown and sold, but if you manage to find them, you will appreciate their original taste when fermented and, perhaps, they will become your favorite winter preparation dishes.
Basic Instant Pot Recipe
This recipe is the fastest in terms of preparation time - the dish can be consumed in just a few hours. For 1 kg of white cabbage, take:
- Medium-sized carrots – 1 piece;
- Garlic - 2-3 cloves;
- Water – 1 liter;
- 6% table vinegar – 200 ml;
- Vegetable oil – 200 ml;
- Granulated sugar – 200 grams;
- Coarse salt – 90 grams;
- Bay leaf – 5 pieces;
- Black pepper - 5 peas.
Cabbage can be cut in any way, carrots can be chopped using a coarse grater. You can simply chop the garlic finely with a knife and then mix it with the carrots. Place all the vegetables in the pan, alternating them in layers if possible.
The next step is preparing the marinade for pouring. To do this, water is heated to 100°C and salt, pepper, sugar, bay leaf, vegetable oil and vinegar are added to it. Bring to a boil again and pour this liquid over the vegetables. You need to put pressure on top, for which you can use a glass jar with water. After a few hours of fermentation, after the marinade has cooled, the dish can already be eaten - it is completely ready.
Cabbage with onions
This recipe will interest those who are indifferent to garlic, but really love the onion flavor in preparations.
For 2 kg of white cabbage you need to take 3 medium-sized onions. Cabbage pickled with onions acquires a very unique, piquant flavor.
For the marinade, you need to prepare 1 liter of water, 50 grams of granulated sugar, 30 grams of salt, 2 bay leaves, a couple of black peppercorns and an incomplete glass of 6% table vinegar.
The cabbage must be finely chopped and the onion cut into half rings as thin as possible.
Place black pepper and bay leaf on the bottom of the pan, and mix the vegetables on top. Everything is poured with still hot marinade and left to cool. After this, the workpiece is removed to a cold place. Quick sauerkraut with onions will be ready after 24 hours.
Multi-colored assortment
If you want to amaze your guests not only with the unique taste of sauerkraut, but also with its amazing appearance, then it makes sense to make it according to the following recipe. This cabbage is prepared a day in advance, and it really looks very picturesque at the holiday table.
What do you need to prepare?
- White cabbage – 1 kg;
- Sweet bell pepper of red, orange, yellow and green colors - 1 piece each;
- Carrots – 1 piece.
In addition, to prepare the marinade, you need to take half a liter of water - 200 ml of vegetable oil, 100 ml of 6% vinegar, 60 grams of salt, 100 grams of granulated sugar, bay leaf and black pepper to your taste.
To make the dish prepared according to this recipe faster, the peppers and carrots are cut into small strips, and the cabbage itself is finely chopped.All chopped vegetables are poured with hot marinade made from the remaining ingredients. It is better to leave the workpiece at room temperature until it cools. If you make sauerkraut in the evening and put it in the refrigerator in the morning, then by the evening of the day you can put the finished dish on the festive table and enjoy its unusual look and taste.
This will only affect the taste in a positive way, but it can be stored for no more than a week in a cold place.
Other varieties of cabbage
Among the large number of existing recipes for making sauerkraut, you can rarely find mention of red cabbage, cauliflower, broccoli, and even less so Brussels sprouts. Nevertheless, all of these varieties, except for Savoy cabbage, can be fermented, and salads, snacks and preparations prepared from them can diversify the menu of any family.
Red cabbage
Each of the above varieties has its own manufacturing features.
For example, for quick cooking with vinegar red cabbage It must be rubbed with salt before pouring the marinade. It is necessary to achieve a state where it softens a little and cabbage juice begins to come out of it. Only after this, lightly squeezing the shredded cabbage is placed in sterile jars. According to the recipe, the marinade for pouring consists of the following components:
- Water – 0.5 liters;
- Table vinegar 3% – 250 grams;
- Vegetable oil – 70 grams;
- Salt and sugar - 30 grams each;
- Cinnamon and cloves - 4 grams each.
All ingredients are mixed with boiling water, and this marinade is poured into a jar with red cabbage. The fermentation process takes place within 24 hours, and a day later the dish is completely ready for consumption.
Cauliflower and broccoli
Not all recipes are suitable for fermenting these varieties. They taste best with onions and apples. Accordingly, for one kilogram of cauliflower cut into small pieces, take about two onions and two medium-sized apples. The onions are cut into thin rings, and the apples are grated on a coarse grater.
The best marinade recipe for pouring would be the following:
- Water – 0.5 liters;
- Apple cider vinegar – 200 ml;
- Salt – 30 grams;
- Sugar -50 grams;
- Cloves, bay leaf and black pepper - to your taste.
All components of the marinade, as usual, are poured with boiling water and then added to chopped vegetables placed in a glass or enamel container. Due to their delicate consistency, these types of cabbage ferment quite quickly; within a day, the resulting preparation can be used to decorate the table.
In addition, during storage it promotes better preservation of vitamin C in preparations.
Brussels
But as for Brussels sprouts, they need to be boiled a little before fermenting to remove any possible unpleasant aftertaste.
So, sauerkraut recipe instant preparation consists of the following ingredients:
- Brussels sprouts – 1 kg;
- 3 glasses of water;
- 200 grams of shallots;
- A glass of apple cider vinegar;
- Granulated sugar - 50 grams;
- A spoonful of sea salt.
Black pepper and bay leaf are added as desired and to taste.
If the heads of cabbage are very tiny, then it is quite acceptable not to cut it at all.
It is then boiled in boiling water for several minutes, after which it is instantly cooled in cold water. After drying it in a colander, place it in jars and place the shallots cut into halves or quarters. After preparing a marinade of water with salt, sugar and spices in the traditional manner, pour it over the prepared vegetables in jars. Once the jars have cooled, place them in the refrigerator for at least a day. The taste of cabbage sauerkraut in this way is reminiscent of both legumes and mushrooms. True, such a preparation is not stored for very long - about two weeks and only in a cold place.
Conclusion
Try one or more of the above recipes for sauerkraut and they may become your family's favorite for years to come.
