Quick and tasty sauerkraut

Cabbage is a vegetable that, along with potatoes, is still the basis of the Russian traditional table.

For the fermentation in a fast way, such middle-ripening varieties of white cabbage as Belarusian, Kamennaya and Moscow are the most suitable.

It should be noted that cabbage does not lose its valuable properties during fast preparation, that is, the content of vitamin C in it corresponds to fresh cabbage.

Basic rules for sauerkraut

To please guests with delicious sauerkraut, you need to know the general rules of fermentation:

• The jar in which you put the cabbage and marinade should be placed in a larger container. So the juice released during fermentation will flow to the bottom of the tank;
  
• an ideal place for fermentation is a warm place with a constant temperature of 18 to 25 degrees;
  
• bubbles formed during fermentation should be removed as often as possible.

The absence of stains and darkening on the head of the cabbage is a sure sign of a vegetable that has been ripening under ecologically clean conditions.

The main rule when choosing a cabbage head is elasticity and juiciness, since the taste of the future harvest depends on it. The optimal weight of the head should be no more than 4 kg, due to the fact that overgrown head will be less tasty.

Very tasty and beautiful sauerkraut with beets, will appeal to the whole family.

Read here the recipe for sauerkraut without salt.

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Pickled cabbage without added vinegar

Among the recipes for making cabbage in a short time, the absence of vinegar essence is welcomed. For this you will need:

• 1 kg head of cabbage;
• 3 pieces of carrots;
• 900 ml of pure water;
• 1.5 Art. l salts;
• 1-4 bay leaves to taste;
• 1.5 Art. l Sahara.

Cabbage should be chopped together with carrot sticks or thin strips. Boil the water in a saucepan and season it first with salt and sugar, and later bay leaf.

Boil the mixture for about 3-6 minutes. While the marinade is being prepared, lay the cabbage in a previously sterilized jar, layer by layer.

Make sure that the layers lie flat and tight, because the taste of the product depends on it. Carefully and slowly fill the cabbage with boiling marinade so that the jar can burst due to rapid temperature changes.

When the pickle reaches the level of "hangers" of the jar, leave it to evenly distribute the marinade for 5-15 minutes.

Put the jar in heat for at least 2 days, periodically piercing with wooden sticks to release the accumulated gas. Then you can put the finished cabbage in the refrigerator and close the lid.

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Korean style sauerkraut with garlic

Korean cuisine left its mark on the preparation of such an age-old Russian dish as sauerkraut and made some adjustments to the classic recipe.

For him you will need:

• head of cabbage weighing about 1 kg;
• 2 carrots;
• 8 tbsp. l vinegar 9% (can be apple);
• 2 - 7 cloves of garlic to taste;
• 0.5 cups vegetable oil;
• 1 tbsp. l salts;
• 1.5 Art. l Sahara;
• 600 ml of water.

Chop the cabbage in the form of thin straws, and rub the carrots on the "Korean" grater. Then push the garlic with a press and add the carrots and cabbage to the mixture.

Sugar, vinegar, salt and butter are the main components of the marinade, which should be added to the water and boiled for about 5 minutes.

Next, fill the brine with cabbage in a jar and put a load on it.

Place in a warm place for further fermentation. The minimum term of pickling such cabbage is 4 hours.

Sauerkraut with Vinegar

If you want to make a cabbage snack as quickly as possible, you should use this recipe.

You must purchase the following products in advance:

• 1 head of cabbage weighing 1.5 kg;
• 2 large carrots;
• 1.5 glasses of clean water;
• 1 cup of vegetable oil;
• 6-7 small black peppercorns;
• half a glass of vinegar 9%;
• 3-5 leaves of bay leaves.

The principle of cooking is the same as in the previous recipe, but there are some nuances. Carrots should be grated on the coarse and chopped cabbage.

Add salt to the resulting mass and mash thoroughly with your hands.

At the same time cabbage will give juice and will marinate much faster. Chopped cabbage with carrots is better to put in a wide pan.

Prepare the marinade from water, black pepper, vinegar and bay leaf. Pour the vegetable oil into the brine last and stir to a smooth consistency.

Pour in the cabbage and carrots, and from above put under the yoke. A bank filled with water is used as a yoke. First put any wooden surface on the cabbage: a cutting board, a barrel, dishes.

Next, place a jar of water on it. After 1.5 -2 days you will have on the table an original crunchy snack.

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Slavic sauerkraut

Sour cabbage was invented in a fast way as early as the 9th century in Ancient Russia. This recipe is universal from the point of view of safety of cooking technology.

For him you will need:

• 1 two-kilogram cabbage;
• 1, 5 liters of clean water (ideally - spring);
• 1.5 Art. l salts;
• 1 tsp dried peppermint or cumin;
• 1 small capsicum;
• crust of black bread.

Scald head with boiling water. Remove dry leaves and dirt from it, cut into small slices, and then place in a saucepan or earthen barrel.

This should be done, as on the surface of the cabbage is a sufficient number of microorganisms.

With ordinary fermentation, they actively develop in the early stages of fermentation, but gradually lactic acid bacteria displace the rest. This process takes about 10-15 days.

With the described method, as a result of scalding with boiling head of a head of cabbage, microorganisms that are on the upper layers of cabbage, die.

Lactic acid bacteria remain inside the head of cabbage, which are displaced more quickly, which leads to a fast ferment. The crust of black bread serves as an additional starter.

Brine should be prepared in advance. In hot water, add all the spices, salt and boil. Fill the cabbage with marinade and let it cool for 20-40 minutes. At the end, place a crust of black bread on top.

Clean in a warm place for fermentation and do not forget to monitor the emission of gases. Cooking time for cabbage with this recipe is a maximum of 1 day.

Variations of cooking pickles for pickling a great many, but you can always experiment with the combination of prive and different varieties of cabbage.

Watch the video: Quick and Easy Sauerkraut Recipe - Bootleg Tip w Chef Diane DiMeo (November 2024).