Instant sauerkraut: recipes

The content of the article

• How to quickly ferment cabbage
• Sauerkraut in instant brine
• Per day
• In 2 hours
• Bank Recipe
• With beetroot
• No vinegar

In winter, when all fresh vegetables are already becoming either not of the best quality or very expensive, the question arises: what to use as a salad for dinner or lunch? An excellent option is sour cabbage instant cooking. This treat is liked by men, women, contains many useful elements, it is recommended to eat it in winter.

How to quickly ferment cabbage

The preparation of snacks usually takes several weeks. She should stand, let the juice go, but there are options for how to ferment cabbage in a quick way. You should start with the selection of products, you will have several types of the main component to choose from. If this is not the first time you have made the leaven, then select the variety that you like for your personal preferences. The most popular option is ordinary white cabbage.

This variety has a low cost, it is always present on the shelves and is easy to prepare. You can correctly select the appropriate instances by the following criteria:

1. When squeezed in the hands, the head should be tight, strong.
2. No visible damage to vegetables, cracks or chips.
3. The leaves of the vegetable should be fresh, do not take wilted.
4. For less waste, take large items.

Sauerkraut in instant brine

Cooking time: 40-50 min (+ 3 days)

Servings Per Container: 8-12.

Calorie content: 19 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: easy.

Quick-pickled cabbage in brine is one of the easiest cooking options for this appetizer. You will need strong, elastic heads of cabbage to let the salad crunch appetizingly. The components will indicate the products for the preparation of brine with the expectation of a 3-liter jar. Below is a step-by-step recipe with photos of how to cook quickly sauerkraut.

Ingredients:

• bay leaf – 4 pcs.;
• white cabbage – 2 kg;
• allspice – 6 peas;
• carrots – 3 pcs.;
• salt – 2 tbsp. l .;
• water – 1.5 l;
• sugar – 2 tbsp. l.

Cooking method:

1. Start by preparing the brine. Dissolve salt, sugar in hot water, mix thoroughly so that they completely dissolve.
2. Separate damaged, coarse leaves from the head, finely chop cabbage.
3. Grate carrots on a coarse grater, mix it with cabbage.
4. Put them in a jar, alternating with bay leaves and pots of pepper.
5. Pour the brine so that it completely covers the ingredients, cover with gauze. The brine will overflow, so place a plate under the dishes. For the next 3 days, periodically spoon the sourdough over the leaven, return the leaked brine back.
6. After 2-3 days, the treat will be ready. Can be used for cooking pies, sour cabbage soup or just as a snack on the table.

Per day

Servings Per Container: 7-9.

Calorie dishes: 2 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: easy.

It can be said that this is a classic fast-food option for this snack. Delicious sauerkraut with vinegar will be ready in 24 hours, it can be put on the holiday table or during dinner. The cabbage variety is not particularly important, but the recipe describes a white-cabbage version. Marinade for starter culture is “classic.” Below is a way to ferment cabbage per day.

Ingredients:

• sugar – 1 tbsp. l .;
• spice;
• Bay leaf;
• salt – 2 tbsp. l .;
• vinegar – 8 tbsp. l .;
• cabbage – 2 kg;
• carrots – 800 g;
• water – 1 l.

Cooking method:

1. Wash the heads well, remove the top leaves. Cut the forks in half, then chop thinly with straws.
2. Peel the carrots from the top layer, grate on a coarse grater.
3. Mix both ingredients, add spices.
4. Fold all the components in a glass jar, take it well.
5. Prepare the marinade: boil water, add sugar, salt, table vinegar. Turn off the liquid after boiling, let cool slightly.
6. Pour the marinade into the jar.
7. Close the lid and leave for a day.

In 2 hours

Cooking time: 40 min (+2 hours)

Servings Per Container: 8-10.

Calorie content: 19 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: easy.

This is the fastest cabbage starter you can think of. Suitable if you have nothing to put from a snack on the table and you need to come up with something urgently. Quick-sauerkraut according to this recipe is prepared together with vinegar essence and marinade. First, the cabbage will be hard, the taste is not so saturated, but if you let it stand for 5-6 hours, then this situation will change. Below is a recipe for how to cook sauerkraut in 2 hours.

Ingredients:

• carrots – 2 pcs.;
• cabbage – 2 pcs.;
• vinegar – 70 ml;
• water;
• granulated sugar – 1 tbsp .;
• sunflower oil – 120 ml;
• salt – 2 tbsp. l.

Cooking method:

1. Peel the head of bad, spoiled leaves. Chop it on the unit, if it turns out too thin, then set the shredder to 2.
2. Wash, peel and skip the carrots on a medium grater.
3. Prepare the marinade: boil a liter of water, add in turn salt, sugar, mix well. Then add vinegar, oil.
4. Let it boil for 7 minutes, you can try and add the missing ingredients to taste.
5. Stir carrots with cabbage, put in a wide pan, pour warm marinade and cover.
6. After 2 hours you can serve refreshments to the table. If you wish, you can put it in storage in the refrigerator.

Bank Recipe

Cooking time: 50 min (+3 days).

Servings Per Container: 18-20.

Calorie content: 19 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: easy.

There are many cooking options for this dish, but this recipe for quick-sauerkraut in a jar is still a grove, because you do not need to chop the head. You can ferment the product directly in large pieces, you will get a spicy and spicy snack to the table. Before you put everything in a jar, you should support vegetables in an enameled container under oppression (cargo). Below is an instruction on how to cook a cabbage pieces.

Ingredients:

• carrots – 500 g;
• salt – 400 g;
• garlic – 4 cloves;
• caraway seeds – 2 tsp;
• water – 9 l;
• cabbage – 10 kg;
• Capsicum – 2 pcs.;
• sugar – 800 g.

Cooking method:

1. Remove the top leaves, cut the stump.
2. Cut the vegetables in large pieces, put in an enameled bowl.
3. Mix salt with water, pour to cabbage.
4. Put oppression on top for 4 days at room temperature.
5. Chop the garlic, chop hot, grate the carrots, mix with cabbage. Add caraway seeds and jar appetizer.
6. Strain the remaining brine in a bowl, bring to a boil, put sugar in it and pour into banks.
7. Next, you need another 3 days to ferment the treat at home, sometimes letting gases out of the can with a wooden skewer.

With beetroot

Cooking time: 30-40 minutes (+2 days).

Servings Per Container: 8-12.

Calorie content: 22 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: easy.

This is one of the options for preparing this dish. Sour cabbage with beets acquires an unusual taste, attractive appearance. At the festive table, a bright pink snack attracts the attention of all guests. Regardless of the variety, you get crispy, tasty treats, sometimes it acts as a preparation for a vinaigrette. Such an quick way to cook this dish will help preserve all the vitamins and nutrients in the products..

Ingredients:

• water – 1.5 l;
• beets – 300 g;
• cabbage – 1, 5 kg;
• salt – 2 tbsp. l .;
• garlic – 1 clove;
• carrots – 300 g;
• black pepper peas – 5 pcs.;
• bay leaf – 2 pcs.;
• sugar – 1.5 tbsp. l.

Cooking method:

1. Cut the head of cabbage into 4 pieces, each of them into approximately the same squares.
2. Rub the beets and the carrots in Korean carrot grater, mix them.
3. Crush the garlic with a knife, immediately put on the bottom of a 3-liter jar.
4. Lay out cabbage, a mixture of carrots and beets.
5. Bring the water to a boil in a pan, pour black pepper, salt.
6. Put a brisket in brine, boil slightly, cool to 80 degrees..
7. Pour the brine into a jar, leave the ambassador for 2 days at room temperature.

No vinegar

Cooking time: 40-50 min (+2 days).

Servings Per Container: 7-9.

Calorie content: 19 kcal / 100 g.

Purpose: appetizer.

Cuisine: Russian.

Difficulty: easy.

This way to ferment according to this recipe is designed for quick cooking and the same quick eating, because you can’t keep the snack for a long time. The treat turns out to be very tasty, but still differs from the barrel version, you can characterize it as “low-fat”. Instant salted cabbage without vinegar is crispy, appetizing and, importantly, completely without vinegar.

Ingredients:

• salt – 60 g;
• water – 1 l;
• sugar – 50 g;
• cabbage – 1 pc.;
• carrots – 2 pcs.

Cooking method:

1. Chop the forks into straws, peel the carrots and grind on a coarse grater.
2. Then you need to cook the marinade: pour the water into a saucepan, put on a fire, pour salt and spices. When everything is dissolved in water, the brine will be ready, leave it on the stove to cool to room temperature.
3. Tightly chop the chopped vegetables in a jar, and top with warm marinade.
4. Do not cover the dishes, leave them warm for 2 days. Poke the contents periodically with a knife so that air bubbles come out.
5. After 2 days, pour the brine into the pan, pour sugar into it, stir to dissolve the sweetness, and pour it into the jar again.
6. After that, the treat should stand for at least 10 hours, then you can close the lid and put in the refrigerator or on the table immediately.