Sauerkraut is a great appetizer and a rich source of vitamins, which are so lacking in winter. A lot of dishes can be cooked with sauerkraut, soups are cooked with it, second courses are prepared, pies are baked.
It takes up to several weeks to prepare snacks in the usual way, but instant recipes are known and there are many of them. We offer six of the most popular recipes for cabbage starter culture in accelerated ways.
Instant sauerkraut recipes - general technological principles
• For a long time, wooden containers were used for pickling cabbage, but modern housewives prefer to do this in enameled pots. There is a certain nuance, the enamel should not be damaged, otherwise the appetizer will get an unpleasant taste from the interaction of acids with metal. The most common option is pickling cabbage in a quick way in glass jars.
• It is important which cabbage to take for quick starter culture. Strong dense forks of autumn varieties of vegetables are ideal for startering cabbage in quick ways. They are white and their leaves are usually juicier.
• When preparing for salting, the forks are washed well and the upper leaves must be removed. Cut in half, remove the stump, and then chop or cut into pieces of the desired size. Cabbage can be chopped with a knife or a special shredder, cut with checkers or large pieces.
• If vegetables or apples are added, their amount should not exceed 3% of the mass of prepared cabbage. To speed up the fermentation, the cabbage is poured with hot brine, in which sugar is dissolved in addition to salt. Often vinegar is added to such a dressing, less often vegetable oil.
• The optimum temperature for fast fermentation should not be lower than 24 degrees, so the containers with cabbage are left warm, and after being ready, they are placed in the refrigerator.
Sauerkraut instant cooking recipe - two days
Ingredients:
• five kilos of white cabbage;
• 300 grams of sweet carrots.
For the preparation of brine, per liter of purified water:
• spoon without sugar;
• two full tablespoons of salt.
Cooking method:
1. Having washed the forks, remove the upper dense leaves. Cut the head and shred thinly. It is convenient to use a special shredder or a potato peeler for these purposes, although this can be done neatly and simply with a sharp knife.
2. After cleaning the carrots, we rub the root crop into a coarse grater or thinly cut into strips.
3. Combine the cabbage and carrots in a wide bowl, mix thoroughly. If the cabbage is harsh, slightly crush it with your hands. We spread the vegetables in a container for salting and prepare the brine.
4. Fill the pan with two liters of water, add salt and pour sugar. Stirring, bring to a boil, then pour over to the cabbage. If the brine is not enough, and he must completely cover the vegetables, you can slowly prepare an additional portion.
5. Covering the cabbage with a plate of suitable diameter or with a wooden circle, press down a little. We place a small load on top and leave it warm for two days.
6. We transfer the container with salted cabbage to a cool place for storage.
Instant sauerkraut: recipe for sourdough in a jar
Ingredients:
• large forks of white cabbage;
• two leaves of parsley;
• three large carrots;
• two small pods of hot pepper;
• six peas of allspice.
In brine:
• two teaspoons of boiled (shallow) salt;
• a liter of settled drinking water.
Cooking method:
1. Using a special device or with a knife, thinly chop the cabbage. Grind carrots on a coarse grater or rub on the one that is used to make Korean carrots.
2. After pouring the carrots and cabbage into a spacious bowl, mix well. If in the previous recipe cabbage needed a little kneading, then this time we mix it carefully on the contrary. This is best done with your hands, "fluffing" vegetables.
3. Put the vegetable mixture in a clean three-liter jar, fill it in half and slightly tamp. From above we lay a leaf of parsley, a pod of burning and three peas of pepper. We fill the jar a centimeter below the shoulders with the remaining cabbage, lightly ram it and lay out the spices. It is also unforgettable to put hot pepper, although if you do not like hot pepper, do not put it at all.
4. We prepare brine for cabbage. We dissolve salt in a cool, preferably room temperature water, the brine should be slightly more salt than the cabbage you want to get. Pour the brine into the jar, and do it gradually. First we pour in about a third of the brine, carefully pierce the cabbage layer with a long stick and slightly spread the cabbage so that the water fills all the voids. After that, pour out the whole brine, fill the jar without adding 1 cm to the neck.
5. Put the container in a deep bowl, bowl or pan and leave it warm without covering. Every day, day and evening, slightly spread the cabbage layers with a stick to allow the gases to escape. We stand for three days.
6. Store in the refrigerator, under a tightly closed, preferably non-metallic, lid.
Instant sauerkraut: recipe with garlic and vinegar in 5 hours
Ingredients:
• kilogram of late cabbage;
• two large carrots;
• garlic.
To fill:
• half a glass of unrefined sugar;
• half a liter of drinking water;
• black pepper - five peas;
• a spoon of large “pickling” salt;
• allspice - 4 peas;
• half a glass of refined oil;
• ten tablespoons of food vinegar.
Cooking method:
1. Having cut the forks in two, then we cut the cabbage, as far as it comes out thinly, with straws. Coarsely rub the carrots.
2. After mixing the vegetables in a large bowl, press four large cloves of garlic into the press and mix again. It is convenient to do this with your hands.
3. Bringing the water to a boil, dilute sugar and salt, add oil and vinegar, lower the peppercorns. After stirring, boil the brine for at least a minute.
4. Fill the cabbage with hot pouring, cover with a suitable plate and put a load on top of it. We insist instant cabbage for at least 5 hours at ordinary room temperature. Then we transfer it to a glass jar and put it away for storage, tightly corking.
Instant sauerkraut: recipe with beets and garlic in a sauce with vinegar
Ingredients:
• two kilograms of fresh cabbage;
• a large head of garlic;
• two large beets;
• six peas of pepper;
• 0.5 tablespoons of caraway seeds (optional component).
Brine, per liter of filtered water:
• a spoonful of sugar;
• 35 ml food vinegar;
• two spoons without a slide of garden salt.
Cooking method:
1. Head the cabbage into pieces - square slices, up to 4 cm.
2. We clean the beets, wash them. We rub one root crop with the help of the largest grater, the other - we cut into thin strips. Finely chop the peeled cloves of garlic.
3. Wash a three-liter jar in hot water with soda, wipe it dry with a towel. At the bottom of the container we spread the beets and garlic cut by straws, add peppercorns and spices (cumin).
4. Tightly, without tamping, we put cabbage in a jar. Between the pieces there should be little room for filling. On top of the cabbage, spread the grated beets.
5. Prepare the fill. Bring a liter of water to a boil, pour sugar into it, then salt, stir, completely dissolving the loose components. Pour vinegar and again bring almost to a boil, but do not boil.
6. Pour the hot fill into the jar of vegetables. Having tied the neck with several layers of gauze, we leave to salt for two days in the heat. Then we put it in the refrigerator, where we store it under the capron lid.
Instant sauerkraut: Georgian recipe in twelve hours
Ingredients:
• large forks of white cabbage;
• a small carrot;
• dark beets - large root crops;
• onion head;
• garlic;
• hot pepper - 1-2 small pods;
• black or, optionally, allspice - 5 peas.
To refuel from one liter of water:
• a glass of vinegar;
• coarse salt - 2 full spoons;
• half a glass of sugar.
Cooking method:
1. Peel, thinly cutting the peel layer, carrots, beets and onions. Cut the carrots into thin slices, cut the beets into strips, and cut the onions into half rings.
2. Peeled large cloves of garlic, in the amount of 5-6 pieces, squeeze a special device into a small bowl. As an option - chop finely with a knife.
3. We cut the forks of cabbage into four parts and completely remove the stalk. Cut cabbage into large pieces.
4. Spread the vegetables in a large bowl, add the hot and peppercorns, spread the garlic. Mix everything thoroughly, you do not need to crush cabbage. Tightly packed, fill the three-liter jar with vegetable mass, do not ram.
5. Dilute the indicated amount of salt and unrefined sugar in a liter of water. We bring the dressing to a boil, if litter has collected at the bottom, we filter it and boil again. After mixing the hot fill with vinegar, pour it into a jar of cabbage.
6. Having corked with a clean lid, leave it warm for 12 hours to “ripen”.
Instant sauerkraut: recipe without the addition of vinegar with apples
Ingredients per liter jar:
• sweet and sour apples - 200 gr.;
• 50 gr. carrots;
• a spoonful of sugar;
• white cabbage without a stalk - 700 gr .;
• two carnation umbrellas;
• allspice - two peas;
• a spoon of special salt for pickling and salting.
Cooking method:
1. Thinly chopped cabbage, transfer to a spacious bowl.
2. Coarsely rub the carrots there and mix.
3. We wash the apples, cut into six slices, remove the core.
4. Spread half the cabbage in a clean liter jar, on top of it slices of apples and cabbage again. We lay tightly, slightly tamping the cabbage layers.
5. Pour sugar and salt into the container, put peppercorns and cloves on top of the cabbage. Pour hot water so that it completely covers the upper cabbage layer.
6. Tighten the neck of the jar with gauze and set it closer to heat for two days. Several times throughout the day we pierce the mass with a wooden torch to release the air that has accumulated inside.
Instant sauerkraut recipes - useful tips and tricks
• It is strictly forbidden to use aluminum utensils for starter cabbage with quick methods. Upon contact with acid, such a metal oxidizes quickly and even the fastest cabbage will have a grayish tint and an unpleasant metallic taste.
• Do not use plastic dishes. The taste of sauerkraut with quick cooking in it turns unsaturated.
• Before chopping forks, tear and try one sheet. If the flesh is juicy, with a slightly sweet taste, you can ferment. It is better to put out not juicy, tasteless cabbage with fatty pork.
• Store sauerkraut cooked according to expedited recipes, preferably in the refrigerator, tightly closing the glass jars with capron lids.
