Photo recipe: pickled cabbage - preparation

Sauerkraut fast food – recipe for tasty, crispy cabbage

Amazing appetizer, garnish or self-dish, which is sold in any store, but homemade taste even more pleasant – sauerkraut. It would seem, banal inexpensive products, but in the end you get a tasty and healthy food that is full of vitamins.

However, for modern housewives time is sometimes too valuable resource, and the quality of dishes should not suffer from this. Therefore, instant sauerkraut is an outlet for the housewives, who are busy with the daily routine, but still want to please the family with “tasty”. A variety of recipes can be seen a lot, but almost all created by the same principle: cabbage is poured a certain solution and “wanders” for a certain time. Let’s consider what are the variations of delicious recipes of sauerkraut, and what secrets are hidden behind standard instructions.

Sauerkraut with vinegar

All the housewives know that the most important thing in sauerkraut is pickle (marinade). For him, different vinegars, seasonings are used, and depending on this, a different taste is obtained. This recipe is slightly different from the standard cabbage recipe in that the appetizer is pickled rather than sour. But this does not prevent the dish from competing with Korean vegetable snacks like kimchi (Korean sauerkraut) or standard (long-term) recipes. Especially in the event that guests arrive soon, and there is not a snack at the festive table, this option is exactly the way out of the situation that is needed.

Photo recipe: pickled cabbage - preparation

For the preparation we need:

  1. Cabbage – 1 kg (preferably use winter varieties);
  2. Carrots – 3 pieces (you can take two);
  3. Garlic – 3-4 teeth;
  4. Table vinegar – 10 tbsp. (take 9%);
  5. Vegetable oil – 0,5 items;
  6. Sugar sand – 0,5 items;
  7. Large salt – 1 tbsp.
  8. Water – 500 ml.

The process of cooking practically does not differ from the standard one: everything begins with the processing and cutting of a cabbage fork with thin straws. Do not forget to remove the head, because there are harmful substances. It is better to cut and discard it. Further according to the standard: carrots rub on a large grater, and garlic is better to press down, so that it gives enough juice and taste. Vegetables are thrown into a large container and mixed thoroughly.

In parallel with the harvesting of vegetables, we prepare marinade: in hot (boiling) water we put the measured portions alternately: sugar, salt, oil and vinegar. We are waiting for the solution to boil, while stirring gently. The boiled mixture is poured into cabbage and covered with an inverted flat plate of large diameter. And from above, as an oppression, put a 3-liter bottle of water. Before full preparation and “fermentation” of cabbage it is necessary to wait a minimum of 3 hours. If you have enough time, then it’s better to wait a day. So cabbage will have time to collect all the taste from the marinade.

In any case, this recipe is the most vivid and, perhaps, the only example of sauerkraut of very fast cooking. Because in the case of a standard recipe, the dish takes at least 2 days to settle and come to a complete preparedness.

Standard Recipe

Standard Recipe

This cooking process can not boast a special algorithm of actions or secret ingredients, but the cabbage still comes out crispy, juicy and very tasty, and comes in the category of instant kvass.

Many housewives pass this recipe from generation to generation, let’s learn how to prepare a universal winter snack from a minimal set of products:

The most important product is cabbage 1 pc. (small size):

  • Carrots – 2 pieces (large);
  • Water – 2 liters;
  • Salt – 3 tablespoons;
  • Sugar sand – 2 tablespoons;
  • Spices (optional).From such a set, the following procedures produce a delicious, quick-cooking sauerkraut. First of all, as usual shred the main ingredient – cabbage, and three carrots on grater. Now the main vegetables are rubbed together and densely placed in a large vessel. We put the whole construction in a bowl. Next, fill the contents of the can of already cooled brine, which consists of water and salt. Thus, the bank must stand open for two days. During the period, you periodically need to pierce the cabbage to the bottom with a fork so that air comes out of it, otherwise it will be bitter.

On the third day you need to drain the brine into a separate bowl and dilute it with sugar. Once again, pour the vegetables with the resulting liquid. In this state of the bank, there is still a day in the refrigerator, but already closed. Here is a simple way to make instant sauerkraut without vinegar. While in cabbage, you can add spices to taste: mint, rosemary, bay leaf, pepper and others.

The secret of a pink marinade

The secret of a pink marinade

Many housewives advise the recipe for a very tasty, quick-cooking sauerkraut with beets. We all saw and tried in the supermarkets cabbage pink and sharp to taste. And the recipe, in fact, is very simple and it will require such ingredients:

  1. White cabbage – 5 kg;
  2. Beet – 1-2 pieces;
  3. Garlic – 2 heads;
  4. Bitter pepper – 2-3 pcs.
  5. Brine is prepared for 3 liters of water, we add:
  6. Salt – 2 tablespoons;
  7. Sugar sand – 100 gr .;
  8. Vinegar – 1/3 cup;
  9. Bay leaf – 5 pcs .;
  10. Sweet pepper with peas – 10 pcs.

First, you need to chop the peppers and garlic, and mix them together. Beetroot is cleaned raw and also cut into strips. Cabbage in this case you need to cut quite large pieces (as you usually saw in the store). In a large vessel we stack ready-made ingredients, one by one: first cabbage, then garlic with pepper, then beets and up to the very top in order. The total should be a maximum of three layers. Take care that the products do not turn out a slide. If this happens, transfer them to another vessel.

After ramming we start to grow a marinade. Boil three liters of water for the brine, add everything you need, and then wait until it has cooled to room temperature to add vinegar. After the brine was thoroughly stirred, we poured cabbage and beetroot into it and put it under the press. Once the marinade has cooled, the cabbage is ready for consumption.

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