👨‍🚒 🤙🏻 ✒️ Instant sauerkraut: tasty and simple recipes 🦂 🤲🏽 💪🏾

Quick-sauerkraut is a rather useful product, it contains a huge amount of trace elements and vitamins that the human body needs daily. The recipes for making such an appetizer are quite simple, even the inexperienced housewife will be able to apply the techniques described in them.

So, we will consider several options for recipes for delicious sauerkraut of instant cooking, which were used in antiquity, as well as those that were invented in modern times.

Some helpful suggestions

Before you start cooking snacks, you should familiarize yourself with the basic rules for the fermentation of cabbage. They are often shared by professional chefs who have considerable experience in preparing all kinds of snacks.

First of all, to obtain the most crispy instant sauerkraut, only vegetables of late varieties should be selected. Summer cabbage is usually quite soft. By the way, the winter variety is also not suitable, as in the end you can get too hard a snack. Heads of cabbage should be dense and rather large - their mass should not be less than 800 g. There should be few defects on forks - a maximum of 5% of the total area.

For the fermentation procedure, you should choose dishes made of glass, ceramic or enameled, for which a deep basin is ideal. Also a great container is a wooden barrel. On the advice of professional chefs, it is better to put the finished cabbage in glass, previously sterilized jars.

Very tasty instant sauerkraut is obtained if you use lingonberry berries, cranberries, apples, sweet pepper, as well as all kinds of spices (cumin, bay leaf, etc.) as the ingredients for its preparation. If you use beets for this purpose, the color of the finished snack will turn reddish, making it look more original.

In addition, cooks do not recommend the use of salt with additives for the preparation of sauerkraut. Practice shows that in the case of iodized salt, cabbage becomes very soft and lethargic. For this purpose, only the most ordinary, rock salt is ideal.

In fact, in order to cook the cabbage, which will contain the largest number of beneficial microorganisms, it will take at least two weeks. However, many chefs know a great way to speed up this process. It consists in making the marinade more acidic - vinegar is often used for this. In some embodiments, a bookmark for cranberry vegetables is provided, which also gives its own special acidity.

And finally, a few recommendations regarding the picking process itself. In the event that fermentation occurs for more than three days, then gases must be periodically released from the vegetable mass. To do this, it is sometimes necessary to make punctures with the help of a fork.

Classic version

First of all, we will consider the simplest, classic version of the recipe for instant sauerkraut without vinegar. Specialists in the field of medicine note that an appetizer created in this way is the most sparing for the human body.

To prepare sauerkraut, you must:

Take three kilograms of the main ingredient, wash thoroughly, and then chop very finely.
After that, you need to add carrots chopped in the same way, which you need to take about a kilogram.
After combining, all the ingredients must be well salted (70 g of salt), and then thoroughly knead, crushing vegetables by hand until the juice starts to stand out from them.
Now half the glass of sugar should be poured into the squeezed mixture and mix everything well again.
After all the manipulations are done, the cabbage must be placed under oppression and sent to pickle in a warm place.

Sauerkraut made according to this recipe will be ready literally in 5-7 days. But do not forget to periodically pierce it with a fork in the process of fermentation so that gases come out of the mass.

After the end of the cooking process, the snack can be stored in the refrigerator for a long period of time (as a rule, this is about 3-4 months).

With grapes and honey

To create instant sauerkraut according to such an exotic recipe, proceed as follows:

Take a couple of kilograms of the main fresh vegetable, wash it, remove all excess elements and chop finely chopped straws.
After that, salt should be added to the cabbage to taste and squeezed thoroughly with your hands, trying to squeeze out part of the juice.
The vegetable that has started the juice must be laid out in a container in which the fermentation process will be carried out and properly leveled.
On top of cabbage, place in layers a kilogram of grape berries and 100 g of basil greens.
After carrying out all the preparations, a brine should be prepared, which needs to be poured with cabbage and other ingredients. It is made on the basis of a liter of water. The pan with it must be put on fire, add there an incomplete tablespoon of salt, half a glass of liquid honey and bring it all to a boil, stirring occasionally.
When the liquid boils, it is necessary to pour it into the pan, cover everything with a lid and leave it in this form at room temperature for a day.

After the allotted time, the snack will be ready for use. Its taste is slightly sweet, and the aroma is spicy.

With apples

Quick-sauerkraut made according to this recipe without vinegar is done quite quickly and the result is a tasty and very useful product:

To prepare snacks in this way, you need to prepare 10 kg of cabbage and chop it very finely, for which you can use a special grater.
After this, you need to grind the cabbage with 300 g of rock salt, squeezing the juice.
Separately, half a kilogram of apples should be cleaned from the cores and stalks and sent to cabbage. To prepare snacks according to such a recipe, it is advisable to choose a fruit of sour and late varieties. It is desirable that they be green.
After adding apples to the total mass, pour dill and caraway seeds. Now everything needs to be mixed until smooth, and then set oppression on top. The mixture will marinate for several days.

Some chefs offer to diversify the recipe. To do this, they suggest mixing apples with a small amount of caraway seeds and dried dill in a separate bowl, and then lay the components in layers, alternating cabbage with apples.

In the bank

If desired, any housewife can surprise their household with instant sauerkraut in a jar. To create it, you must first prepare a large bottle of glass.

In a large container, finely chopped (three kilograms) white cabbage should be combined, as well as a tablespoon of salt and 1.5 tsp. Sahara. After this, the ingredients must be mixed well, squeezing juice from the vegetable.
Separately, grate two medium-sized carrots, and cut into slices a couple of sour apples. After the cabbage is combined with salt and sugar, you should add carrots with apples to it and mix everything thoroughly.
In order for those who try it to ask you for this original instant sauerkraut recipe, after all the preparations have been completed, you need to send the listed ingredients to a three-liter jar, pack them tightly and leave them closed at room temperature for marinating.

Rustic cabbage

The instant sauerkraut cooked in the following way is crisp, juicy and, most importantly, tasty, will conquer all guests not only with its taste, but also with a beautiful view. The fact is that in the final form such an appetizer gains a pink color, which draws attention to itself.

To prepare this snack, you should take cabbage in the amount of 8 kilograms, wash, peel and cut into large squares. After that, you need to add to it:

300 g of peeled and chopped thin straws of beets;
one hot pepper of medium size (finely chopped);
100 g grated horseradish;
the same amount of crushed garlic;
dill greens (to taste).

When all the components are assembled, you need to mix them thoroughly and evenly arrange them in glass jars, which must first be sterilized.

In addition, you must separately prepare the marinade in order to fill them with instant sauerkraut. And in order to make it, for the above number of ingredients, you need to take 4 liters of purified water, add a glass of salt and sugar to it, and then bring to a boil. After this, the brine should be slightly cooled and, when it becomes warm, pour jars of vegetables with it. After this, the container should be closed and left in a warm place for 2-3 days.

With cranberries

Sauerkraut instant pickled with cranberries has an original and sour taste. In the final form, the appetizer turns out to be quite juicy, crunchy and, most importantly, it is cooked quite quickly - within 2-3 days.

To prepare a vegetable in this way, you need to take a couple of kilograms of white cabbage, wash it, remove all unnecessary elements and chop finely. After that, it is necessary to add peeled and grated carrots to it (2 pcs.). Now the vegetables should be mixed well, squeezing the juice.
In a separate, previously sterilized jar, lay the ingredients in layers: first vegetables, and between them - a mixture made of 3-4 bay leaves, as well as a small amount of caraway seeds and black pepper. On top of all of the above should be folded 100 g of cranberries.
Separately, do not forget to cook the marinade, which will give a special taste to sauerkraut of instant cooking. To do this, take a liter of hot water, add a tablespoon of sugar and salt to it, and then mix everything thoroughly until the crystals dissolve. Ready brine should pour the vegetables on top, cover the container with a lid and leave in a warm place for fermentation for 2-3 days.

With vinegar

In order to make a very quick cooked sauerkraut, you can use vinegar. This ingredient accelerates the fermentation process, so that the snack will be ready in a day.

To prepare cabbage in this way, you need to take it in an amount of 2.5 kg, wash and, removing unnecessary leaves, finely chop.
After that, add a couple of carrots grated on a coarse grater to the vegetable, add 50 g of rock salt and mix everything thoroughly so that the vegetables let the juice go.
After carrying out the described preparations, it is necessary to prepare the marinade, which is made on the basis of purified water.
To prepare it, pour a glass of water into the pan. After that, add half a glass of sunflower oil, the same amount of table vinegar, sugar, 10 peas of allspice, and 4 bay leaves to it.
The mass should be brought to a boil, stirring until the sugar crystals dissolve.
Cooked brine must pour the cabbage and put oppression on it. In this form, the workpiece should be left in a warm place for a day. After the specified time, it will be ready.

In Armenian

For the quick preparation of delicious sauerkraut according to the recipe suggested below, it is recommended to start the process by creating a marinade for it:

It is made on the basis of 3 liters of purified water, which must be poured into a saucepan and put on fire.
Two bay leaves, a cinnamon stick, several peppercorns and 8 tablespoons of salt should also be placed in it.
Stir all ingredients and bring to a boil. And at this moment add to them five crushed or finely chopped cloves of garlic.
Cover and let the marinade cool.

After the brine is ready, you need to do the cooking of the main ingredients - vegetables.

To do this, finely chopped pre-washed cabbage (2.5 kg) should be finely chopped, cut into three carrots, and chop 100 g celery root and one small pod of hot pepper.
One beet should be cut into thin slices. When the ingredients are ready, mix all the vegetables except cabbage.
After this, it is necessary to take the dishes in which the marinating process will be carried out, and lay out its bottom with cabbage leaves, which were removed before slicing it. At the very bottom you need to firmly spread the cabbage, ramming it, and on top - evenly distribute the vegetable mixture, sprinkle everything with finely chopped green cilantro.
Now you need to fill all the ingredients with the previously prepared brine so that it covers vegetables and is about 5 cm higher than them.
It is necessary to set the oppression on the workpiece and leave the vegetables to marinate at room temperature for 3-4 days.

Spicy cabbage

Instant cabbage, pickled in brine, can be made in such a way that it turns out spicy. When prepared, such an appetizer will have a rather piquant taste, and besides this, it will have a special aroma.

For its preparation, you should take 1.5 kg of the main vegetable and finely chop it, having previously removed all unnecessary components.
Separately, you need to cut the hot pepper in half and remove the stem with seeds from it.
Now everything needs to be folded into a large enameled dish, put in a mixture of three crushed cloves of garlic, one grated carrot, 30 g of horseradish root chopped in the same way, and then mix thoroughly, squeezing the juice by hand.

After pre-processing vegetables, it is necessary to prepare the marinade, which is required for salting:

To create it, you should take a liter of purified water and add three tablespoons of salt and sugar to it.
The liquids should be allowed to boil, then cool the marinade slightly and strain it through cheesecloth.

Ready brine should pour the cabbage and put oppression on it. The preparation of snacks in this form occurs within 3-5 days, depending on the temperature conditions under which the starter is made.

In the process of fermentation, one should not forget that the mass must be pierced periodically with a skewer or fork - only in this case the cabbage will turn out to be really tasty and will not be bitter.

Instant sauerkraut: tasty and simple recipes