How to ferment cabbage quickly and tasty 

Sauerkraut: recipe “> Instant sauerkraut serves as an excellent side dish for main dishes. Cooking according to quick recipes will allow you to get homemade preparations with the least amount of time and effort. It is enough to chop the vegetables, pour them with brine and wait for readiness.

Fundamental rules

To ferment cabbage quickly, you need to follow certain rules:

• in all methods of fermentation, white varieties are used;
• for homemade sourdough, a dense and strong head of cabbage is selected;
• if the leaves are damaged or wilted, then they do not need to be used;
• too early varieties are not used for home-made preparations, since they are stored worse;
• quick sauerkraut is made using brine, carrots, garlic and vinegar;
• for work you will need a glass or wooden container, but you can choose dishes made of aluminum or plastic;

  

• the optimum temperature for fermentation is from 17 to 25 degrees;
• a very tasty snack is obtained by adding black peppercorns, bay leaves and herbs;
• cabbage takes an average of 3 days to ferment;
• with the fastest method, vegetables are ready to eat after 3 hours;
• the most delicious homemade recipe includes apples, but you can take carrots, zucchini or beets;
• coarse rock salt is selected for fermentation;
• blanks are stored at a temperature of +1 degree and below.

Traditional recipe

The traditional sauerkraut recipe requires a minimum of ingredients. When preparing it, the following sequence of actions is observed:

1. First you need to peel and grate carrots (2 pcs.).

   

2. Then white cabbage is chopped, which will require 1 kg.
3. Prepared vegetables are placed in a pickling container.
4. Then you need to make a brine. To do this, you need a pot that can hold 0,5 liters of water. Spices (bay leaf, black pepper), vinegar (11 tablespoons), sugar and salt (1 tablespoon each) are added to it.
5. Bring a container of water to a boil, then pour the chopped vegetables with hot brine.
6. To ferment cabbage, a load is placed on it.
7. Within 4 hours, the fermentation process takes place, after which the cabbage can be served at the table. Blanks are stored in jars that are placed in the refrigerator or basement.

Cabbage with Garlic and Vinegar

You can cook cabbage very quickly and tasty by adding garlic and vinegar. Using a recipe with a photo allows you to immediately evaluate the result of cooking.

Among all the recipes, this is one of the most affordable fermentation methods:

1. Cabbage (1 kg) must be chopped in any suitable way.
2. Carrots (3 pcs.) must be peeled and grated.
3. Garlic (3 cloves) is pressed through a garlic press or press.
4. All prepared components are mixed in a container.
5. Leave the vegetables for a while and make a brine. Pour 0,5 l into a separate pan, add sugar (1/2 cup), salt (1 tbsp), vegetable oil (1/2 cup) and vinegar (10 tbsp).
6. The brine must be brought to a boil, stirring it constantly.
7. When the brine is prepared, vegetables are poured over it, and the container is closed with a large plate. From above put a load in the form of a liter jar filled with water.
8. Cabbage is fermented for 3 hours. For best results, leave it on overnight.

Pickling in a jar

The recipe for quick sauerkraut in a jar is as follows:

1. About 2 kg of cabbage is chopped, carrots (2 pcs.) Are rubbed on a very fine grater.
2. The resulting vegetable mass is mixed and placed in a jar.
3. To prepare the brine, you will need 1,5 liters of water, salt and sugar (2 tablespoons each), a few black peppercorns and bay leaves.
4. When the brine is made, pour it into a jar of cabbage.
5. The jar must be covered with a cloth or lid, but not clogged.

The time required for fermentation depends on the conditions in which the vegetables are located. At high temperature and humidity fermentation occurs most rapidly. The whole process will take no more than 3 days. If the room is cool, it will take longer to reach readiness.

Fermentation per day

Sauerkraut is prepared in a day, subject to fast technology:

1. Cabbage in the amount of 2 kg is finely chopped.
2. Carrots (2 pcs.) Need to be peeled and grated on a coarse grater.
3. Chopped vegetables are mixed and ground with coarse salt. As a result, juice will be released.
4. Particular attention is paid to the preparation of brine. Salt (2 tablespoons), sugar (0,1 kg), vegetable oil (0,5 l) and vinegar (0,25 l) are added to a glass of water. Then the mixture must be put on fire and boiled.
5. Prepared vegetables are poured with brine and put under pressure.
6. We ferment cabbage for a day, after which it can be used as food.

Vegetables in own juice

Many instant sauerkraut recipes call for a brine. An easier and faster way is to ferment it in its own juice:

1. Cabbage (3 kg) is peeled from the top layer and washed thoroughly. Then it is chopped by any convenient means.

   

2. Carrots (3 pcs.) Need to be peeled and grated on a coarse grater.
3. Prepared vegetables are put in a container and gently mixed so as not to crush them.
4. Salt, bay leaf and black pepper are added to the vegetable mixture to taste.
5. The resulting mass is placed in a jar and rammed so that the juice stands out.
6. A jar filled with cabbage is placed in a deeper container where the juice will drain.
7. Fermentation takes place at room temperature. On the third day, with such a starter, foam will come out, and the brine will become lighter. Then the cabbage is considered fermented.

Cabbage with beets

When using beets, the dish acquires a bright burgundy color. Sauerkraut is tasty and juicy. Quick sauerkraut with beets is prepared according to the following recipe:

1. Fresh cabbage is cut in any way. For homemade preparations, it will take 3 kg.
2. Beets (0,2 kg) are peeled and finely chopped into strips or cubes. You can chop vegetables on a grater or in a blender.

   

3. Carrots (0,2 kg) need to be peeled and grated on a coarse grater.
4. Vegetables are placed in a sourdough container. They can be layered or mixed.
5. Garlic (3 cloves) is prepared for the brine.
6. The next step is to prepare the brine. It will require water, vegetable oil (0,2 l), vinegar (1 cup), coarse salt (3 tablespoons) and sugar (8 tablespoons), black pepper, bay leaf and garlic.
7. Boil the container with brine and pour over the vegetables until it cools.
8. With this recipe, three days are allotted for fermentation.
9. The prepared snack is stored in the refrigerator.

Cabbage with tomatoes and zucchini

You can ferment cabbage not only with carrots or garlic. A very tasty snack is prepared with the addition of tomatoes and peppers.

It can be obtained by using the following recipe:

1. The head of cabbage is cut into 4 parts, and dipped in boiling water (0,5 l) for 2-3 minutes. It is most convenient to use not very large heads of cabbage weighing 1 kg.
2. Zucchini should be cut into cubes. If young vegetables are used, then you can not peel them from seeds and peel. Mature zucchini must be peeled.
3. Sweet pepper (2 pcs.) Must be cleaned of stalks and seeds, then cut into strips.
4. Tomatoes (2 pcs.) And carrots (3 pcs.) Cut into circles.
5. Garlic (3 cloves), parsley, dill and cilantro must be finely chopped. For sourdough, you will need one bunch of greens of each type.
6. Salt (30 g) is poured into boiling water. The brine is well mixed.
7. After cooling, the brine must be filtered.
8. Cabbage, tomatoes, peppers and zucchini are laid in layers in a container for sauerkraut. Sprinkle each layer of vegetables with garlic and carrots.

   

9. The vegetable mass is poured with brine and placed under the load. To do this, you can use a jar or decanter filled with water.
10. It is necessary to ferment cabbage at room temperature for 3 days. Pickled vegetables are transferred to jars and stored in the refrigerator.

Apples recipe

One way to get instant sauerkraut is to use apples. A delicious snack is obtained according to the following recipe:

1. Cabbage with a total weight of 2 kg is finely chopped.
2. Then peel the carrots (2 pcs.) And rub it on a grater.
3. Several tasty apples (2-3 pieces) need to be cut into pieces and peeled from the seed box.
4. Prepared vegetables are mixed in one container, where salt (5 tsp) is added.
5. Then you need to place the vegetable mixture in jars. The appetizer will turn out tastier if you carefully tamp the vegetables.

   

6. To ferment cabbage, you need to place the jar in a deep container and put a load on top. Its functions will be performed by a glass filled with water.
7. When I have done all the necessary operations, it remains only to wait for the results of fermentation. In three days, a delicious addition to the main dishes will be ready.

Conclusion

Sauerkraut is an essential component of homemade preparations. It is used as a snack, added to salads, cabbage soup, cabbage rolls and pies are cooked with it. The cooked side dish goes well with meat and second courses. A quick cooking method will allow you to spend a minimum of products and time on work.