Instant sauerkraut in a jar

Fermentation is a slow process. But sometimes you want to try sour cabbage so much that it is not possible to wait. To help come recipes sauerkraut fast food, which will enjoy the pickles in a day or even a couple of hours.

Is the "quick" cabbage good?

Is it good

Traditional barrel cabbage is cooked for a month. This is quite a long process, and not everyone will find so much patience. The advantage of quick recipes is that they allow you to prepare a vitamin product in a short time.

Sauerkraut has a beneficial effect on the state of the stomach and even has the ability to cure ulcers. It contains a huge amount of nutrients. Vitamin C is especially abundant in cabbage; therefore, it is indispensable for the prevention of colds and flu.

As an additional ingredient, sauerkraut can be varied with beets, apples, sweet peppers. They will give the dish a spicy taste and a unique aroma.

Instant Sauerkraut with Vinegar

For this recipe, it is better to choose a young head of cabbage. To cook the dish, only 3-4 hours are enough.

Instant Sauerkraut with Vinegar

Ingredients:

  • 0.8-0.9 kg of cabbage;
  • 1 carrot;
  • 4 garlic cloves;
  • 11-12 Art. l vinegar;
  • 1 tbsp. l salt and sugar;
  • 110-120 g of sunflower oil;
  • 0.5 liters of water.

Cooking:

  1. Chop the cabbage so as to make thin strips.
  2. Grate carrots in Korean (you can use a regular grater).
  3. Peel and chop the garlic cloves.
  4. Make a marinade. To do this, boil the water and add the remaining ingredients.
  5. Prepared cabbage and carrots pour marinade.
  6. Put under the load for 4-5 hours.
  7. When the vegetables are fermented, move them to a jar and send to the fridge.

Recipe without vinegar

Those who vinegar is contraindicated for health reasons, you can offer a prescription, where it is completely absent. However, this does not detract from the taste of pickled vegetables.

Instant Sauerkraut without Vinegar

Ingredients:

  • 0.8-0.9 kg of cabbage;
  • a few carrots;
  • 0.5 liters of water;
  • 1 tbsp. l salt and sugar.

Cooking:

  1. Chop the cabbage to make a thin straw.
  2. Carrot grate.
  3. Send vegetables in a three-liter jar and seal.
  4. To prepare the brine, for this put sugar and salt in the water.
  5. Pour the obtained liquid vegetables, cover the jar with a cloth and put in a warm place.
  6. During the whole process of cabbage will give bubbles. To prevent gas from stagnating, vegetables should always be under brine. To do this, they will have to periodically press out.
  7. After a couple of days, pickle can be tasted for readiness.

Cabbage in brine

Instant sauerkraut in brine

Ingredients:

  • 1.5-2.5 kg of cabbage;
  • 2.5-3 Art. l salts;
  • 2-2.5 carrots;
  • 1 tbsp. water;
  • 0.5 st. acetic essence, granulated sugar and sunflower oil;
  • peas in the form of peas;
  • laurel leaf.

Cooking:

  1. Cabbage finely chop strips.
  2. Carrot grate.
  3. Mix vegetables and knead them well.
  4. Make a pickle by combining all the other ingredients and bringing to a boil.
  5. Vegetables put in a deep bowl and cover with brine.
  6. When the liquid has cooled, condense the cabbage and put the container in the refrigerator.
  7. After one day, the cabbage can be served on the table.

Making the harvest for the winter: cabbage in the bank

Instant Sauerkraut in a Jar

Ingredients:

  • 1.5-2.5 kg of cabbage;
  • 1 carrot;
  • 3 tbsp. l salts;
  • allspice in the form of peas;
  • a few leaves of laurel.

Cooking:

  1. Wash, rub and chop cabbage of winter varieties in the form of straw.
  2. Peel carrots and grate large.
  3. Combine vegetables and salt.
  4. Well knead the cabbage with your hands so that it becomes soft and begins to secrete juice.
  5. Add bay leaf and pepper.
  6. Fold the vegetables in a three-liter jar and cover with a plate.
  7. The bank should be placed in a wide container, since liquid will be released during fermentation.
  8. Leave the cabbage warm for a day. During this time, it will need to pierce several times to release the gas.
  9. If the vegetables do not turn sour in a day, you should leave them for another day.
  10. When the cabbage is ready, you should send it in the fridge.
  11. Serve, watering with oil and decorating with greens.

How to cook cabbage per day?

If you have a whole day left, sour cabbage in a hurry and treat everyone with this uncomplicated but tasty dish.

Instant Sauerkraut per day

Ingredients:

  • 2 medium sized cabbage;
  • 0.8 kg of carrots;
  • peas in the form of peas;
  • laurel leaf;
  • 1 liter of boiling water;
  • 1 tbsp. l Sahara;
  • 2.5-3 Art. l salts;
  • 1-2 tbsp. l acetic essence.

Cooking:

  1. Chop cabbage and carrot in the form of straw.
  2. Combine vegetables, knead them well and add pepper and laurel leaf.
  3. Put the cabbage and carrot in a jar, carefully tamped.
  4. Add the remaining ingredients to the boiling water.
  5. Cool the pickle and gently cover the cabbage with it.
  6. Clean for a day in the fridge. After a day you can try the dish.

Sour cabbage to the holiday table

Instant Sauerkraut Slices

Ingredients:

  • 1.5 -2 kg of cabbage;
  • 2-2.5 st. l salts;
  • 3-3.5 st. l sugar sand;
  • 100-120 ml of sunflower oil;
  • 3 tsp. vinegar.

Cooking:

  1. Chop the cabbage so that you get the pieces.
  2. Make a brine, mixing for this necessary components.
  3. Put the cabbage in a glass container or other suitable dish.
  4. Boil brine and pour to vegetables.
  5. Cool and send in a cold place.
  6. Readiness dishes can be checked in a couple of days.

Bell Pepper Recipe

Instant Sauerkraut with Bell Pepper

Ingredients:

  • 0.8-0.9 kg of cabbage;
  • a few carrots and peppers;
  • 2-3 cloves of garlic;
  • hot pepper, cumin;
  • 1-1.5 tbsp. salts;
  • 100-120 g of sugar;
  • 70 g of sunflower oil;
  • 110-120 ml of vinegar;
  • 0.5 liters of water.

Cooking:

  1. Cabbage chopped in the form of straws.
  2. Peel and slice carrots and peppers.
  3. Combine all the vegetables, put the cumin and finely chopped chives.
  4. For the marinade, salt water, add sugar and boil.
  5. After a couple of minutes, pour vinegar.
  6. Cover the vegetables with marinade, put the load on top and put it in a warm place.
  7. After 5-6 hours the dish will be ready.
  8. Put the vegetables in a jar and put them in the fridge.

Gourmet Cabbage with Apples

Sauerkraut with Instant Apples

Ingredients:

  • 0.8-0.9 kg of cabbage;
  • 1 apple and carrot;
  • 2 tbsp. l salts;
  • 1 tsp. Sahara.

Cooking:

  1. Chop vegetables to make a thin straw.
  2. Apple cut into slices.
  3. Cabbage and carrot folded in a deep bowl. Put salt, sugar and knead well with their hands.
  4. Add the apples and mix the ingredients well.
  5. Put the dish with cabbage in a warm place and put the load on top.
  6. Within a few days, while it will undergo the process of fermentation, you need to poke cabbage with a fork or knife.
  7. After cooking, put the dish away in the fridge.

Buryak Chamomile

Cabbage with beets turns a beautiful reddish hue. It is prepared without vinegar; sometimes, if desired, according to the recipe, horseradish, ginger and other spicy vegetables or spices are added to turn the vegetable into a savory snack.

Instant Sauerkraut with Buryak

Ingredients:

  • 3-4 heads of cabbage;
  • 3 beets;
  • 2 heads of garlic;
  • 0.5 kg of apples;
  • 1 carrot;
  • horseradish (roots);
  • parsley;
  • 2 liters of water;
  • 5 tbsp. l salts;
  • 1 tbsp. Sahara.

Cooking:

  1. Chop the cabbage so that large pieces are formed.
  2. The rest of the vegetables and apples chop into pieces, cloves garlic enough to cut in half.
  3. Cabbage, herbs and vegetables lay in a deep container in layers.
  4. Prepare the brine, salt water and add sugar.
  5. Pour the cabbage and send in a warm place for a couple of days.

If faster preparation is necessary, the brine can be diluted with vinegar, respecting the proportions of the ingredients in this way:

  • 1 tbsp. l salt and vinegar;
  • 1.5 Art. l sugar per 1 liter of water.

Readiness cabbage can be checked in a couple of days.

Couple of secrets

The process of fermentation requires compliance with simple conditions, which, however, will make the dish tasty and unique:

  • choose cabbages of white color. Greens are not good for sauerkraut;
  • vinegar speeds up the cooking process;
  • so that the cabbage does not turn out to be bitter, it is necessary to pierce it with a fork or knife within a few days of fermentation.

Whatever recipe you choose, follow these recommendations - and you will get amazing sauerkraut fast food. Despite all the simplicity, such a spicy dish is not ashamed to be presented even to guests on a festive day. And the daily ration of a vegetable is sure to refresh with its bright spicy notes.

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