8 best instant sauerkraut recipes that are delicious and juicy
Homemade sauerkraut can be seen in every home, and an instant recipe is very popular. In the old days, harvested cabbage helped to maintain health all year round, being an excellent source of trace elements and vitamins in winter. Today the product is popular for its ease of preparation, low cost and, of course, great taste.
Features of cooking sauerkraut for the winter
To enjoy the vitamin supplement all winter long, twists are made in the fall after harvest. Cooking a vegetable by fermentation allows you to preserve the maximum amount of nutrients and protect the product from damage. If storage conditions permit, prepare a large amount of snacks at once.
Selecting and preparing vegetables
For harvesting, late and medium late varieties are preferable. Such heads of cabbage are harder than early vegetables, respectively, and the final product will be tasty, juicy and crunchy. When choosing vegetables for preparations 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, squeak is heard;
- on the palate: the vegetable is juicy, sweet in taste, without the presence of bitterness.
Before sourdough, the head of cabbage is prepared by removing the top sheets, it is not necessary to wash. After that, cut in half and chop into strips.
Other vegetables that are added to the curls must be washed and peeled. Bell peppers are removed from seeds, the stalks are removed from tomatoes. Old zucchini are peeled, young ones are chopped with skin. Apples are free of seeds.
Container preparation
Previously, leavens were made in wooden barrels, this type of container is still the most preferred today. But if there were no tubs on the farm, any dishes whose walls do not react with fermentation products will do. Aluminum and iron are unsuitable materials for the preparation and storage of starter cultures.
In the old days, barrels were steamed by pouring water and throwing a few hot stones. Modern containers made of glass and stainless steel are thoroughly washed before sourdough, the inner surface is treated with vinegar, alcohol and vegetable oil.
Instant Sauerkraut Recipes at Home
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 simplicity of the starter culture. You can prepare a product from traditional ingredients or diversify the taste with additives.
Pickling classic cabbage in a quick way in 12 hours
A simple recipe with hot brine will make a crispy snack with a classic taste in 12 hours.
To prepare a traditional twist, you need the following components:
- white cabbage - a kilogram head of cabbage;
- carrots - 1 piece;
- sugar - 40 g;
- vinegar - 45 ml;
- water - 0.5 l;
- vegetable oil - 40 ml;
- coarse salt - 0.5 tablespoon.
An appetizer is prepared like this:
- The cabbage is shredded.
- Tinder carrots.
- The chopped products are mixed, placed in a glass container.
- Heat the water and remaining ingredients to a boil and stir for 3 minutes, dissolving the salt and sugar.
- Prepared foods are carefully poured with hot liquid, covering them whole.
- Seal with plastic cap.
After 12 hours, the vitamin delicacy can be put on the table. The cooled jars are put into the refrigerator.
Cabbage with garlic and vinegar
It is not difficult to ferment such cabbage, and you can taste it immediately after cooling.
Prepare a dish from the following components:
- cabbage - 3 kg;
- carrots - 400 g;
- garlic - 2 heads;
- vinegar - 2 tablespoons;
- water - 1 l;
- vegetable oil - 300 ml;
- salt - 4 tablespoons;
- sugar - 300 g
To make a garlic delicacy, you need the following:
- The cabbage is shredded.
- Tinder carrots.
- The peeled garlic is cut into small pieces.
- The products are mixed, put into containers.
- Boil the liquid, add all the other ingredients for the marinade, stir for 3 minutes.
- Pour a mixture of vegetables with boiling brine.
The jars are sealed with plastic lids and, after cooling, are placed in the basement.
Pickling in a 3 liter jar
It takes 3 days to make a cabbage snack in a three-liter jar according to the traditional method.
The following components are required:
- cabbage - 2 kg;
- carrots - 2 pieces;
- salt - 2 tablespoons;
- sugar - 2 tablespoon;
- dry dill - to taste;
- dry cumin - to taste.
The cooking method includes the following steps:
- The cabbage is shredded.
- Tinder carrots.
- The blanks are mixed.
- Add salt, sugar, dill and caraway seeds, mix everything thoroughly.
- Put the cabbage appetizer in a container, carefully tamp it, 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 appears, this will help to avoid bitterness in the final product. After 3 days you can try.
Fermentation per day
Daily cabbage is cooked under pressure using hot brine.
To prepare a quick snack, you need the following products:
- cabbage - 1 kg;
- carrots - 1 piece;
- water - 0.5 cups;
- sugar - 50 g;
- vinegar 9% - 100 ml;
- sunflower oil - 250 ml;
- coarse salt - 1 tablespoon.
The fermentation process is accelerated by the fact that the prepared chopped vegetables are ground with the addition of salt, this promotes the release of juice. After a day, the snack can be served on the table.
Cooking method:
- Finely chop the cabbage.
- Carrots are grated on a coarse grater.
- Mix vegetables and grind with salt.
- The brine is prepared by mixing and bringing the remaining ingredients to a boil.
- Chopped vegetables are poured with hot liquid.
- The vegetable mixture is placed under a press and left for a day.
Vegetables in their own juice
The appetizer can be prepared without adding the marinade, for this the vegetables are crushed to release the juice. It will take 3 days until ready.
Ingredients for vegetables in own juice:
- cabbage - 1 kg;
- carrots - 1 piece;
- salt to taste;
- black pepper - to taste;
- bay leaf to taste.
Step by step instructions are presented below:
- The cabbage is shredded.
- Carrots are grated.
- Vegetables are mixed with spices.
- The mixture is placed in a glass container and tamped thoroughly.
The container is placed in a deep plate, since the juice that appears will flow over the edge. The foam formed in the process is removed. After 3 days, the product can be tasted.
Delicious cabbage with beets
You can diversify the classic recipe by adding other vegetables to the traditional ones. This will give an interesting color and unusual taste to a familiar dish. The beetroot snack has a beautiful bright color thanks to the burgundy root vegetable.
To prepare such a dish, you will need the following ingredients:
- cabbage - 1.5 kg;
- carrots - 100 g;
- garlic - 1-2 cloves;
- beets - 100 g;
- water - 100 ml;
- black pepper - to taste;
- bay leaf - to taste;
- vinegar - 0.5 cups;
- sugar - 4 tablespoons;
- salt - 2 tablespoons;
- vegetable oil - 100 ml.
Prepare a vegetable salad with beets by following these steps:
- The cabbage is shredded.
- Carrots are grated.
- Beets are cut as you like: cubes or strips.
- The components are mixed or stacked in layers.
- Prepare the brine by boiling the ingredients mixed with water.
- Pour the slices with hot marinade.
After 3 days, you can try the appetizer with beets.
Crispy and juicy cabbage with tomatoes and zucchini
An unusual dish can be prepared by fermenting ordinary vegetables with the addition of tomatoes, bell 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;
- salt - 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 is cut into cubes and scalded.
- Pepper is chopped into strips, poured with hot water.
- Cut carrots into slices.
- Tomatoes are also chopped in circles.
- The greens and garlic are finely chopped.
- The brine is prepared by boiling salted water, cooled and filtered.
- Cabbage, tomatoes, zucchini, pepper are put 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 placed in a container for storage.
Apples recipe
An original appetizer that will decorate any meal will be a traditional dish with an unusual fruity note.
The following components are required:
- cabbage - 1 kg;
- carrots - 1 piece;
- apple - 1 large;
- salt - 3 teaspoons.
A snack with fruit fermented in this way is placed on the table after 3 days. Prepare it like this:
- The cabbage is shredded.
- Carrots are grated.
- The apples are cut into slices.
- The ingredients are salted and mixed.
- The salad is placed in a container, pressed down with a press.
Further storage of workpieces
In order for the vitamin cut to be stored as long as possible without compromising characteristics, 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 should not fall below the vegetable mixture.
- Sealed lids: Cabbage will last longer in a sealed container.
- To extend the shelf life of the vegetable mixture, 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 accessibility and versatility: it can be displayed as an appetizer, salad, or added to cabbage soup. The big advantage is the simplicity and speed of preparation.
