Sauerkraut is an appetizer that is not a shame to put even on the holiday table. But not everyone has the patience to wait a few weeks, or even months, until it is ready.
The way out is to use quick recipes.
Fast sauerkraut - general cooking principles
Of course, accelerated cooking methods do not achieve true fermentation, it will take much more time to develop the necessary microorganisms. But when using vinegar and the right combination of spices, you can achieve the most similar taste. Sauerkraut and pickled are usually white cabbage. It is important to choose suitable autumn varieties for this. Summer and early ripe vegetables soften quickly, winter cabbage remains tough for a long time, so they are not suitable. When pickling from a head, you need to remove the upper leaves, cut or grate with straws, bypassing the stump. The parts of leaves with large veins close to it are desirable to remove.
What is added to cabbage:
• carrots;
• sweet pepper;
• beets;
• garlic.
Additionally always put salt. Very often sugar is present in recipes. There are many options with the addition of vinegar, which gives the desired acid. Sometimes lemon juice is poured instead, but not all recipes can replace it. Various spices may be added to the flavor, but usually it is caraway seeds or dill, sometimes pepper. Since cabbage according to these instant recipes, it will not be stored for a long time. After souring to the desired taste, the appetizer must be cleaned in the refrigerator.
Fast sauerkraut: recipe in 2 hours
Recipe for fast sauerkraut. The appetizer will be ready in a couple of hours. If she stays the night, it will turn out even tastier.
Ingredients
• 0.5 heads of cabbage;
• half a liter of water
• 100 ml of vinegar;
• 90 ml of oil;
• carrot;
• clove of garlic (optional)
• laurel, peppercorns;
• 40 grams of sugar;
• 1.5 tablespoons of salt.
Cooking method
1. Grate carrots. An appetizer will look prettier if you use a straw grater. Fold in a bowl.
2. Chop the cabbage in the usual way. You can use a knife or take a special grater. Pour into carrots, mash slightly to remove excess volume.
3. Add a clove of garlic, cut into two parts. It will give a light aroma, no need to grind.
4. Put a bay leaf, add a few peas of pepper.
5. Measure half a liter of water, add salt and sugar to them, add vinegar and boil. Add vegetable oil at the very end. The marinade should be stirred, as part of the grains are deposited on the bottom and sticks.
6. Pour the boiling liquid over the cabbage. Cover with a good lid and shake several times until the marinade penetrates to the bottom.
7. Leave the snack on the table for a couple of hours, that is, wait until it cools completely. It is advisable to shake periodically, as the oil rises.
Fast sauerkraut: recipe without vinegar
The recipe for quick sauerkraut, which will be ready in 4-5 days. If compared with the classic pickling, it turns out much faster.
Ingredients
• 2 heads of cabbage;
• 4 carrots;
• 4 tablespoons of salt;
• 2 tablespoons of sugar;
• 2 liters of water.
Cooking method
1. Peel the carrots, rub into strips, pour into a large basin.
2. Take two heads of medium-sized cabbage, peel the top leaves and rub on a shredder. Or use a special knife. Pour to the carrots.
3. Immerse your hands in vegetables, grind the cabbage with carrots until they become moist. In autumn, the vegetables are juicy, they do not need to be wrinkled for a long time. If the pickling is carried out in the winter, you will have to mash a little longer.
4. Transfer cabbage into cans or other convenient dishes. But to the very top and very tightly filling is not necessary.
5. Boil water, add salt, immediately add granulated sugar according to the recipe. Stir.
6. Pour the prepared vegetables with boiling water, leave at room temperature for four days. Pierce the cabbage daily with a stick so that the resulting gases escape. This is very important, otherwise the snack will have a bad taste.
7. After 3-4 days, taste. If he is satisfied, then put the cabbage in banks, put in the refrigerator. If the taste is not yet sufficiently acidic, then leave it warm for another day.
Fast sauerkraut: recipe per day
Another quick recipe for quick sauerkraut. She will be ready in a day.
Ingredients
• 1.8 kg of cabbage;
• 300 grams of carrots;
• a spoonful of sugar;
• two tablespoons of salt;
• 8 tablespoons of vinegar;
• 1 tsp caraway seeds.
Cooking method
1. Boil a liter of water with prescription salt and add exactly a spoonful of sugar, not more. Leave to cool completely.
2. While you can chop cabbage in the usual way, add grated or chopped carrots to it.
3. Pour a spoonful of caraway seeds and mash well with his hands.
4. Transfer the prepared vegetable to a bowl, from which there is a tight lid.
5. Combine the cooled marinade with prescription vinegar, mix thoroughly.
6. Pour the prepared vegetables with marinade, close tightly, leave for four hours at room temperature.
7. Open the dish, pierce the whole cabbage with a stick to the bottom, close again and put it in the refrigerator for another 15-20 hours. Do not touch the snack anymore.
8. When serving, the marinade needs to be drained, since there is a lot of vinegar in it. For taste, add oil, onions, herbs.
Fast sauerkraut: recipe with pepper and garlic
This option turns out very tasty and fragrant, if you use fleshy bell pepper. It is advisable to take ripe pods, as an unpleasant aftertaste appears from green pepper.
Ingredients
• head of cabbage;
• a spoonful of coarse salt;
• 5 peas of pepper;
• 2 sweet peppers;
• 400 ml of water;
• 3 laurels;
• 3 cloves of garlic;
• one carrot;
• 3 tbsp. l oils.
Cooking method
1. Chop the average head of cabbage with a regular straw, which is usually done for pickling, pickling. Pour into a bowl.
2. Add the grated carrots. But you can cook without it, using only pepper. We clear it of seeds and cut into thin strips. We send to the rest of the ingredients.
3. Peel the garlic, squeeze through a press to the vegetables.
4. Add bay leaves, throw peas of pepper, stir and gently crush hands.
5. Boil water. Throw salt; sugar is not used in this recipe. Stir, after boiling immediately remove from heat. We wait a minute for the heat to come down. You can just put vegetables in jars, you don’t need to fill too tight, the brine should seep out.
6. Add vinegar to the liquid, pour vegetable oil, quickly stir, pour the hot brine into cans. Immediately close the capron lids.
7. Wrap the jars in a blanket. Leave for a day. Then put in the refrigerator for a couple of hours.
Fast sauerkraut: Provence recipe with beets
Cabbage with beets is very tasty and bright. To your attention the famous recipe "Provence". If everything is done correctly, in just a few hours you can enjoy the taste of an amazing snack.
Ingredients
• 500 grams of water;
• 1 head of cabbage;
• 1 piece of horseradish;
• 2 cloves;
• 3 cloves of garlic;
• 100 grams of oil;
• 2 carrots;
• 1 beetroot;
• 2 tbsp. l vinegar
• 5 peas of allspice;
• 0.5 tbsp. Sahara;
• 1 spoonful of salt.
Cooking method
1. Immediately put the brine to boil so that it cools down. Mix water with sugar, salt, boil, cool.
2. Head out chop. Peel the root crops and rub into strips. Very often, beets are simply chopped. But, since this recipe is quick, it is better to rub it, otherwise it will not have time to marinate, it will remain tough.
3. Peel the garlic and horseradish root, cut into thin slices. Transfer to vegetables, immediately add peppercorns and crush well. You can use gloves so that they do not stain. Add cloves.
4. Mix the cooled brine with oil and vinegar, pour the cabbage. Cover with something, press down with oppression.
5. Keep warm for 5 hours. Tasty and bright cabbage is ready!
Fast sauerkraut: recipe for vinaigrette
Very often I want to make a vinaigrette, but there is no sauerkraut. It is for these cases that the recipe is intended. The vegetable will cook faster than the beets are cooked, but there is no harmful vinegar in it.
Ingredients
• 500 grams of cabbage;
• 0.5 lemon;
• 0.5 tsp salts;
• 2 pinches of sugar;
• 1 pinch of pepper.
Cooking method
1. Cut the cabbage into thin strips. Very often, the length of the vinaigrette is shortened, so you can not immediately make very long slices so that the salad is convenient to use. Pour into a bowl.
2. Squeeze the juice from the lemon, pour the cabbage. No need to think that there are many. There will be fresh vegetables in the salad, which will take on some of the acid.
3. Add salt, pepper, a little sugar and mash thoroughly with your hands.
4. Cover and leave for at least an hour. Then re-stir and add to the remaining vegetables vinaigrette.
Quick Sauerkraut - Useful Tips and Tricks
• Sauerkraut is appreciated for the huge amount of vitamins and nutrients, as well as its brine. But it’s worth afflicting, in quick ways vinegar and other substances accelerating the process are used, they reduce the benefits of the dish. And even more so, it is not necessary to use such a brine for medicinal and cosmetic purposes.
• Do not salt cabbage in aluminum dishes. It is better to use enameled pots, glass containers, at worst a plastic bucket, although it is also not very suitable.
• Salt for cabbage is always used ordinary and preferably large, iodized product will not work.
• Vegetable oil is often used for harvesting and pickling cabbage, it is better to take an unrefined product, that is, with a smell. Sunflower and olive oils are interchangeable.
