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Since ancient times, cabbage and dishes from it have been honored and respected in Our Country. And among the preparations for the winter, cabbage dishes always come first. Sauerkraut has a special love and popularity, because the content of various vitamins and other useful substances in it exceeds other preparations by several times, and in winter, and especially in early spring, its use is simply an urgent need for residents of middle and northern latitudes.
Sauerkraut with vinegar is not, in essence, a real sauerkraut, but it allows you to speed up the process of its manufacture several times. The ease and speed with which it is prepared allows you to create a juicy and crispy sauerkraut salad literally a day before the organization of the celebration, and some recipes allow you to do this in a few hours. Interestingly, almost any kind of cabbage can be fermented in this way. So, if red-headed varieties are usually quite tough for traditional fermentation, then a quick-cooking recipe using vinegar allows you to make them tender and soft in a short time. If you want to impress the imagination of your guests with a non-standard snack, then try making cauliflower, Brussels sprouts or broccoli using a quick sourdough method. These varieties are not so often grown and sold, but if you manage to find them, you will appreciate their original taste in pickled form and, perhaps, they will become your favorite dishes for winter preparations.
Basic fast food recipe
This recipe is the fastest in terms of preparation time – the dish can be consumed in a few hours. For 1 kg of white cabbage, take:
- Carrots of medium size – 1 piece;
- Garlic – 2-3 cloves;
- Water – 1 liter;
- 6% table vinegar – 200 ml;
- Vegetable oil – 200 ml;
- Granulated sugar – 200 grams;
- Coarse salt – 90 grams;
- Bay leaf – 5 pieces;
- Black pepper – 5 peas.
Cabbage can be cut in any way, carrots can be chopped with a coarse grater. Garlic can be simply finely chopped with a knife and then mixed with carrots. Put all the vegetables in the pan, alternating them in layers if possible.
The next step is preparing the marinade for pouring. To do this, the water is heated to 100 ° C and salt, pepper, sugar, bay leaf, vegetable oil and vinegar are added to it. Bring to a boil again and pour this liquid over the vegetables. From above it is necessary to put oppression, for which you can use a glass jar of water. After a few hours of fermentation, after the marinade has cooled, the dish can already be eaten – it is completely ready.
Cabbage with onions
This recipe will interest those who are indifferent to garlic, but love the onion flavor in the preparations.
For 2 kg of white cabbage, you need to take 3 medium-sized onions. Cabbage, sauerkraut with onions, acquires a very peculiar, piquant taste.
For the marinade, you need to prepare 1 liter of water, 50 grams of granulated sugar, 30 grams of salt, 2 bay leaves, a couple of black peppercorns and an incomplete glass of 6% table vinegar.
The cabbage must be finely chopped, and the onion cut into as thin half rings as possible.
Put black pepper with bay leaf on the bottom of the pan, vegetables mixed together on top. Everything is poured with still hot marinade and left to cool. After that, the workpiece is removed to a cold place. Quick sauerkraut with onions will be ready after 24 hours.
Assorted multi-colored
If you want to impress your guests not only with the unique taste of sauerkraut, but also with its amazing appearance, then it makes sense to make it according to the following recipe. This cabbage is prepared in a day, and it really looks very picturesque at the festive table.
What needs to be prepared?
- White cabbage – 1 kg;
- Bulgarian sweet pepper of red, orange, yellow and green colors – 1 each;
- Carrots – 1 piece.
In addition, to prepare the marinade, you need to take half a liter of water – 200 ml of vegetable oil, 100 ml of 6% vinegar, 60 grams of salt, 100 grams of granulated sugar, bay leaf and black pepper to your taste.
In order for the dish according to this recipe to cook faster, the peppers and carrots are cut into medium-sized strips, and the cabbage itself is finely chopped. All chopped vegetables are poured with a hot marinade made from the remaining ingredients. It is better to leave the workpiece to cool at room temperature. If you make sauerkraut in the evening and put it in the refrigerator in the morning, then by the dinner of the current day, the finished dish can be put on the festive table and enjoy its unusual look and taste.
This will only affect the taste in a positive way, but it will be possible to store it for no more than a week in a cold place.
Other varieties of cabbage
Among the large number of existing recipes for making sauerkraut, one can rarely find a mention of the ferment of red cabbage, cauliflower, broccoli, and even more so Brussels sprouts. Nevertheless, all these varieties, except for Savoy cabbage, can be fermented, and salads, snacks and preparations prepared from them can diversify the menu of any family.
of red
Each of the above varieties has its own manufacturing characteristics.
For example, for quick cooking with red cabbage vinegar, it must be rubbed with salt before pouring the marinade. It is necessary to achieve the state when it softens a little and cabbage juice begins to stand out from it. Only after that, shredded cabbage, slightly squeezing, is laid out in sterile jars. According to the recipe, the marinade for pouring consists of the following components:
- Water – 0,5 liters;
- Table vinegar 3% – 250 grams;
- Vegetable oil – 70 grams;
- Salt and sugar – 30 grams each;
- Cinnamon and cloves – 4 grams each.
All ingredients are mixed with boiling water, and this marinade is poured into a jar of red cabbage. During the day, the fermentation process takes place, and a day later the dish is completely ready for use.
Colored and broccoli
Not all recipes are suitable for fermenting these varieties. Best of all they are combined to taste with onions and apples. Accordingly, for one kilogram of cauliflower cut into small pieces, take about two onions and two medium-sized apples. The onions are cut into the thinnest rings, and the apples are rubbed on a coarse grater.
The best marinade recipe for pouring can be the following:
- Water – 0,5 liters;
- Apple cider vinegar – 200 ml;
- Salt – 30 grams;
- Sugar -50 grams;
- Cloves, bay leaf and black pepper – to your taste.
All components of the marinade, as usual, are poured with boiling water, and then added to chopped vegetables placed in a glass or enameled container. Due to their delicate texture, these types of cabbage ferment quite quickly, after a day you can decorate the table with the resulting workpiece.
In addition, during storage, it contributes to a better preservation of vitamin C in the preparations.
Brussels
But as for Brussels sprouts, it must be boiled a little before sourdough to remove a possible unpleasant aftertaste.
So, the instant sauerkraut recipe consists of the following ingredients:
- Brussels sprouts – 1 kg;
- 3 cup of water;
- 200 grams of shallots;
- A glass of apple cider vinegar;
- Sugar – 50 grams;
- A spoonful of sea salt.
Black pepper and lavrushka are placed at will and to taste.
If the sprouts are very tiny, then it is quite acceptable not to cut it at all.
Then it is boiled in boiling water for several minutes, after which it is instantly cooled in cold water. After drying it in a colander, put it in jars, place the shallots cut into halves or quarters there. After boiling the marinade from water with salt, sugar and spices in the traditional manner, pour over the cooked vegetables in jars. After cooling, place the jars in the refrigerator for at least a day. The taste of sauerkraut in this way resembles both legumes and mushrooms. True, such a blank is not stored for a very long time – about two weeks and only in a cold place.
Conclusion
Try one or more of the above recipes for sauerkraut and it may well become a family favorite for years to come.
