Instant Sauerkraut: 8 Best Delicious and Juicy Recipes

Sauerkraut can be seen in every home, the instant recipe is very popular. In the old days, harvested cabbage helped maintain he alth all year round, being an excellent source of trace elements and vitamins in winter. Today the product is popular due to its ease of preparation, low cost and, of course, great taste.

Features of cooking sauerkraut for the winter

To enjoy a vitamin supplement all winter, twists are made in the fall after harvest. Cooking a vegetable by pickling allows you to save the maximum amount of nutrients and protect the product from spoilage.If storage conditions allow, prepare a large number of snacks at once.

Selection and preparation of vegetables

Late and mid-late varieties are preferable for harvesting. Such heads are firmer than early vegetables, respectively, and the final product will come out tasty, juicy and crispy. When choosing vegetables for harvesting for the winter, you need to focus on the following parameters:

• in appearance: the head of cabbage should not have external damage, be even and rounded;
• to the touch: firm, elastic, with light pressure, a slight crunch, creaking is heard;
• taste: vegetable juicy, sweet in taste, without the presence of bitterness.

Before sourdough, the head of cabbage is prepared by removing the top sheets, no need to wash. After that, cut in half and chopped into strips.

Other vegetables that are added to spins should be washed and peeled. Bell peppers are removed from seeds, stalks are removed from tomatoes. Old zucchini is peeled, young ones are chopped with a peel. Apples are free from seeds.

Preparation of containers

Previously, starters were made in wooden barrels, this type of container is still the most preferred today. But if there was no tub in the household, any dishes, the walls of which do not react with fermentation products, will do. Aluminum and iron are not suitable materials for making and storing starter cultures.

Kegs in the old days were steamed by filling with water and throwing a few hot stones. Modern containers made of glass and stainless steel are thoroughly washed before fermentation, the inner surface is treated with vinegar, alcohol and vegetable oil.

Instant Homemade Sauerkraut Recipes

It is not a shame to treat guests with a dish, it is also suitable for daily family dinners. The big advantage is the speed and ease of fermentation. You can prepare the product from traditional ingredients or diversify the taste with the help of additives.

We pickle classic cabbage in a fast way in 12 hours

An easy recipe using hot brine will make a crispy appetizer with a classic taste in 12 hours.

To prepare a traditional twist, you need the following ingredients:

• white cabbage - kilogram head;
• carrot - 1 piece;
• sugar - 40 g;
• vinegar - 45 ml;
• water - 0.5 l;
• vegetable oil - 40 ml;
• coarse s alt - 0.5 tablespoon.

The appetizer is prepared like this:

• The cabbage is shredded.
• Carrot tinder.
• The chopped products are mixed, placed in a glass container.
• Water and remaining ingredients are heated to a boil and stirred for 3 minutes, dissolving the s alt and sugar.
• Prepared foods are carefully poured with hot liquid, covering them entirely.
• Cap with plastic cap.

Already after 12 hours, the vitamin delicacy can be put on the table. Cooled jars are put in the refrigerator.

Cabbage with garlic and vinegar

Sour cabbage is not difficult at all, and you can taste it immediately after cooling.

The dish is prepared from the following ingredients:

• cabbage - 3 kg;
• carrot - 400 g;
• garlic - 2 heads;
• vinegar - 2 tablespoons;
• water - 1 l;
• vegetable oil - 300 ml;
• s alt - 4 tablespoons;
• sugar - 300g

To make a delicacy with garlic, you need the following:

• The cabbage is shredded.
• Carrot tinder.
• Cut the peeled garlic into small pieces.
• Products are mixed, put into containers.
• The liquid must boil, add all the other ingredients for the marinade, stir for 3 minutes.
• Boiling brine is poured over a mixture of vegetables.

Jars are corked with plastic lids and after cooling are placed in the basement.

Sourage in a 3 liter jar

It takes 3 days to make a cabbage snack in a three-liter jar using the traditional method.

The following components are needed:

• cabbage - 2 kg;
• carrots - 2 pieces;
• s alt - 2 tablespoons;
• sugar - 2 tablespoon;
• dry dill - to taste;
• dry cumin - to taste.

The cooking method includes the following steps:

• The cabbage is shredded.
• Carrot tinder.
• The blanks are mixed.
• Add s alt, sugar, dill and cumin, mix thoroughly.
• Cabbage appetizer is placed in a container, carefully tamping, close the container with a lid.

It is better to put the jar on a plate so that the resulting fermentation products do not flood the floor. Periodically, the entire thickness must be pierced to release the gas that has appeared, this will help to avoid bitterness in the final product. After 3 days you can try.

Sourness per day

Daily cabbage is cooked under pressure using hot brine.

To prepare a quick snack, you need the following products:

• cabbage - 1 kg;
• carrot - 1 piece;
• water - 0.5 cup;
• sugar - 50 g;
• vinegar 9% - 100 ml;
• sunflower oil - 250 ml;
• coarse s alt - 1 tablespoon.

The fermentation process is accelerated by the fact that the prepared chopped vegetables are ground with the addition of s alt, this contributes to the release of juice. After a day, the snack can be served on the table.

Cooking method:

• The cabbage is finely chopped.
• Carrots are rubbed on a coarse grater.
• Vegetables are mixed and ground with s alt.
• The brine is prepared by mixing and bringing the remaining ingredients to a boil.
• Sliced vegetables are poured with hot liquid.
• The vegetable mixture is placed under the press and left for a day.

Vegetables in own juice

Appetizer can be prepared without adding marinade, for this, vegetables are pressed to release juice. It will take 3 days to be ready.

Vegetable Juice Ingredients:

• cabbage - 1 kg;
• carrot - 1 piece;
• s alt - to taste;
• black pepper - to taste;
• bay leaf - to taste.

Step by step instructions are given below:

• The cabbage is shredded.
• Carrots grated.
• Vegetables mixed with spices.
• The mixture is placed in a glass container and carefully rammed.

The container is placed in a deep plate, since the juice that appears will flow over the edge. The foam formed during the process is removed. After 3 days, the product can be tasted.

Delicious cabbage with beets

The classic recipe can be varied by adding other vegetables to the traditional ones. This will give an interesting color and unusual taste to a familiar dish. The appetizer with the addition of beets has a beautiful bright color thanks to the burgundy root vegetable.

To prepare this dish, you will need the following ingredients:

• cabbage - 1.5 kg;
• carrot - 100 g;
• garlic - 1-2 cloves;
• beets - 100 g;
• water - 100 ml;
• black pepper - to taste;
• bay leaf - to taste;
• vinegar - 0.5 cup;
• sugar - 4 tablespoons;
• s alt - 2 tablespoons;
• vegetable oil - 100 ml.

Prepare a vegetable salad with beetroot by doing the following:

• The cabbage is shredded.
• Carrots grated.
• Beets are cut as you like: cubes or straws.
• Components are mixed or stacked in layers.
• Prepare the brine by boiling the ingredients mixed with water.
• Slices are poured with hot marinade.

After 3 days, you can try the beetroot appetizer.

Crispy and juicy cabbage with tomatoes and zucchini

An unusual dish can be prepared by fermenting ordinary vegetables with the addition of tomatoes, sweet peppers and zucchini. The difference from other recipes is that the components are pre-scalded with boiling water, and laid out in layers.

Ingredients for vegetable salad:

• cabbage - 1 kg;
• zucchini - 1 piece;
• pepper - 2 pieces;
• tomatoes - 2 pieces;
• carrots - 3 pieces;
• water - 500 ml;
• garlic - 3 cloves;
• s alt - 30 g;
• fresh dill - 1 bunch;
• fresh parsley - 1 bunch;
• fresh cilantro - 1 bunch.

Step-by-step instructions for spinning with different vegetables below:

• The head of cabbage is cut into four parts, placed in boiling water.
• Zucchini cut into cubes, scalded.
• Peppers are chopped into strips, poured with hot water.
• Carrots cut into circles.
• Tomatoes are also chopped in circles.
• The greens and garlic are finely chopped.
• Brine is prepared by boiling s alted water, cool and filter.
• Cabbage, tomatoes, zucchini, peppers are laid in layers, the layers are sprinkled with chopped garlic, carrots and herbs.
• The components are filled with liquid and pressed down with a load.

After 3 days, the salad is tasted and put in a storage container.

Apple recipe

An original appetizer that will decorate any feast will be a traditional dish with an unusual fruity note.

The following items will be required:

• cabbage - 1 kg;
• carrot - 1 piece;
• apple - 1 large;
• s alt - 3 teaspoons.

An appetizer with fruits fermented in this way is put on the table after 3 days. Prepare it like this:

• The cabbage is shredded.
• Carrots grated.
• Apples cut into slices.
• Ingredients are s alted and mixed.
• The lettuce is placed in a container, pressed down with a press.

Further storage of blanks

In order for vitamin slices to be stored for as long as possible without compromising performance, a number of conditions must be met:

• Choosing the right container: dishes made of materials such as wood, glass, enamel, plastic are suitable for storage.
• Compliance with the temperature regime: the product is optimally stored in the range from 0 to 4 degrees above zero.
• Brine level: The liquid must not go below the vegetable mixture.
• Sealed lids: Cabbage will last longer in sealed containers.
• To extend the shelf life of the vegetable mix, you can pour a thin layer of vegetable oil on top or sprinkle with mustard powder.

Sauerkraut is a frequent guest on the tables of Russians. The dish is popular due to its availability and versatility: it can be served as an appetizer, salad, or added to cabbage soup. The big advantage is the simplicity and speed of preparation.

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