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Since ancient times, cabbage and dishes from it have been honored and respected in Russia. 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 several times, and in winter, and especially in the early spring period, its use is simply an urgent need for residents of the middle and northern latitudes.
Sauerkraut with vinegar is not, in its essence, a real sauerkraut, but it allows you to speed up the process of its production several times. The ease and speed with which it is prepared allows you to create a juicy and crunchy sauerkraut salad literally a day before organizing a celebration, and some recipes allow you to do this in a few hours. Interestingly, almost any type of cabbage can be fermented in this way. So, if red varieties are usually quite tough for traditional fermentation, then an instant recipe using vinegar makes them tender and soft in a short time. If you want to impress the imagination of your guests with a non-standard appetizer, then try the quick-sourdough method of cooking cauliflower, Brussels sprouts or broccoli. These varieties are not often grown and are found on the market, but if you can find them, then you will appreciate their original taste in a fermented form and, perhaps, they will become your favorite dishes for winter preparations.
Basic Instant Recipe
This recipe is the fastest in production time - the dish can be consumed in a few hours. For 1 kg of white cabbage, take:
- Medium carrots - 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 using a coarse grater. Garlic can simply be chopped finely with a knife and then mixed with carrots. Put all the vegetables in a saucepan, alternating them in layers if possible.
The next step is to prepare the marinade for pouring. For this, the water is heated to 100 ° C and salt, pepper, sugar, bay leaves, vegetable oil and vinegar are added to it. Bring to a boil again and pour the liquid over the vegetables. It is necessary to put oppression on top, 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 are very fond of the onion flavor in the workpieces.
For 2 kg of white cabbage, you need to take 3 medium-sized onions. 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 must be cut into half rings as thin as possible.
At the bottom of the pan, put black pepper with bay leaves, 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 in 24 hours.
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 piece each;
- Carrots - 1 piece.
In addition, to prepare the marinade, you need to take for 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 leaves and black pepper to your liking.
To make the dish according to this recipe cook faster, the peppers and carrots are cut into medium-sized strips, and the cabbage itself is finely chopped. All chopped vegetables are poured into a hot marinade made from the remaining ingredients. It is better to leave the workpiece to cool down at room temperature. If you make sauerkraut in the evening and put it in the refrigerator in the morning, then by the evening of the current day you can put the finished dish on the festive table and enjoy its unusual look and taste.
Attention! Interestingly, the salt in this dish can be put in half as much as it should be according to the recipe.
This will affect the taste only in a positive way, but it can be stored for no more than a week in a cold place.
Other varieties of cabbage
Among the large number of existing recipes for making sauerkraut, you can rarely find a mention 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 made from them can diversify the menu of any family.
Each of the above varieties has its own manufacturing characteristics.
For example, to quickly cook red cabbage with vinegar, it is necessary to grind it with salt before pouring it with 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, the chopped cabbage, squeezing slightly, 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 the 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 after another day the dish is completely ready for use.
Colored and broccoli
Important! Broccoli and cauliflower, on the other hand, are the most delicate representatives of the cabbage kingdom.
Not all recipes are suitable for fermenting these varieties. They are best combined in 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 very thin rings, and the apples are grated on a coarse grater.
The best recipe for pouring marinade is as follows:
- Water - 0.5 liters;
- Apple cider vinegar - 200 ml;
- Salt - 30 grams;
- Sugar -50 grams;
- Cloves, bay leaves, and black pepper to your liking.
All components of the marinade, as usual, are poured with boiling water, and then added to chopped vegetables placed in a glass or enamel container. Due to their delicate consistency, these types of cabbage are fermented quite quickly, after a day you can decorate the table with the resulting blank.
In addition, during storage, it contributes to better preservation of vitamin C.
But as for Brussels sprouts, it is necessary to boil it a little before souring in order to remove a possible unpleasant aftertaste.
So, an instant sauerkraut recipe consists of the following ingredients:
- Brussels sprouts - 1 kg;
- 3 glasses of water;
- 200 grams of shallots;
- A glass of apple cider vinegar;
- Granulated sugar - 50 grams;
- A spoonful of sea salt.
Black pepper and lavrushka are added as desired and to taste.
Advice! Depending on the size of the heads of cabbage, the Brussels sprouts are cut into two or four pieces.
If the heads of cabbage 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 the jars, and place the shallots cut in halves or quarters there. After boiling a marinade of water with salt, sugar and spices in the traditional manner, pour it over the cooked vegetables in the 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 very long - about two weeks and only in a cold place.
Try one or more of the aforementioned sauerkraut recipes and they may be your family's favorites for years to come.