Quick sauerkraut: tricks, tips. Cooking quick sauerkraut with carrots, garlic, bell pepper

Quick sauerkraut: tricks, tips. Cooking quick sauerkraut with carrots, garlic, bell pepper

Sauerkraut is an appetizer that you are not ashamed to put even on a festive table. But not everyone has the patience to wait several weeks, or even months, while she is ready.

The way out is to use quick recipes.

Quick sauerkraut - general cooking principles

Of course, accelerated methods of preparation will not achieve real fermentation, it will take much longer to develop the necessary microorganisms. But when using vinegar and the right combination of spices, you can achieve the most similar taste. Kvass and pickled usually white cabbage. It is important to choose suitable for this autumn varieties. Summer and early ripe vegetables soften quickly, winter cabbage remains hard for a long time, so they are not suitable. When pickling from the head it is necessary to remove the upper leaves, chop or rub the straw, bypassing the stalk. It is desirable to remove parts of leaves with large veins that are close to it.

What is added to cabbage:

• carrot;

• sweet pepper;

• beets;

• garlic.

Additionally always put salt. Sugar is often present in recipes. There are many options with the addition of vinegar, which gives the desired acid. Sometimes lemon juice is poured instead, but not all recipes can be replaced. Different spices can be added to the flavor, but usually these are cumin or dill seeds, sometimes pepper. Since the cabbage for these instant recipes, it will not be stored for a long time. After souring to the desired taste, you need to clean the snack in the refrigerator.

Quick sauerkraut: recipe for 2 hours

Recipe for quick sauerkraut. The snack will be ready in a couple of hours. If she stands up the night, it will turn out even more delicious.


• 0.5 cabbage;

• half a liter of water

• 100 ml of vinegar;

• 90 ml of oil;

• carrot;

• clove of garlic (optional)

• laurel, peppercorns;

• 40 grams of sugar; • 1.5 tablespoons of salt.

Method of preparation

1. Grate the carrot. The appetizer will look prettier if you use a grater in strips. Put in a bowl.

2. Chop cabbage in the usual way. You can use a knife or take a special grater. Pour to carrots, mash slightly to remove excess volume.

3. Add a clove of garlic, cut into two parts. It will give a light aroma, no need to grind.

4. Put a bay leaf, add a few peas of pepper.

5. Measure half a liter of water, add salt and sugar to them, add vinegar and boil. Add vegetable oil at the very end. Marinade needs to be stirred, as part of the grains settles to the bottom and sticks.

6. Pour the cabbage with boiling liquid. Cover with a good lid and shake a few times so that the marinade penetrates to the very bottom.

7. Leave a snack on the table for a couple of hours, that is, wait for it to cool down completely. It is advisable to periodically shake, as the oil rises.

Quick sauerkraut: recipe without vinegar

The recipe for quick sauerkraut, which will be ready in 4-5 days. When compared with the classic pickling, it turns out much faster.


• 2 cabbages;

• 4 carrots;

• 4 tablespoons of salt;

• 2 spoons of sugar;

• 2 liters of water.

Method of preparation

1. Peel carrots, grate straws, pour into a large basin.

2. We take two heads of cabbage of medium size, clean them from the top leaves and rub them on a shredder. Or use a special knife. Pour to carrots.

3. Immerse the vegetables in the hands, mash the cabbage and carrots until they are moist. Autumn vegetables are juicy, they do not need to knead for a long time. If the fermentation is carried out in the winter, you will have to bake a little longer.

4. Transfer the cabbage to jars or other convenient dishes. But to the very top and very tightly stuffed is not necessary.

5. Boil water, add salt, immediately follow the recipe to fill in granulated sugar. Stir.

6. Pour the prepared vegetables with boiling water, leave at room temperature for four days. Every day, poke cabbage with a stick to release the generated gases. This is very important, otherwise the snack will have a bad taste. 7. After 3-4 days to taste. If he is satisfied, then put the cabbage on the banks, put in the fridge. If the taste is still not sour enough, then leave it warm for another day.

Quick sauerkraut: recipe for the day

Another quick recipe for quick sauerkraut. She will be ready in a day.


• 1.8 kg of cabbage;

• 300 grams of carrots;

• spoon of sugar;

• two tablespoons of salt;

• 8 tablespoons of vinegar;

• 1 tsp. cumin.

Method of preparation

1. Boil a liter of water with prescription salt and add exactly a spoonful of sugar, not more. Leave until cool.

2. While you can chop cabbage in the usual way, add grated or chopped carrot to it.

3. Pour a spoonful of cumin and well mash with it hands.

4. Transfer the prepared vegetable to the dish, from which there is a tight lid.

5. Mix the cooled marinade with the prescription vinegar and mix thoroughly.

6. Pour the marinade over the prepared vegetables, close tightly, leave for four hours at room temperature.

7. Open the pot, poke the whole cabbage with a stick to the bottom, close it again and remove for another 15-20 hours in the refrigerator. Do not touch the snack anymore.

8. When serving, the marinade needs to be drained, as there is a lot of vinegar in it. To taste add oil, onions, greens.

Quick sauerkraut: recipe with pepper and garlic

This option turns out very tasty and fragrant, if you use meaty Bulgarian pepper. It is advisable to take ripe pods, since an unpleasant aftertaste appears from the green pepper.


• head of cabbage;

• spoonful of coarse salt;

• 5 peppercorns;

• 2 sweet peppers;

• 400 ml of water;

• 3 laurels;

• 3 cloves of garlic;

• one carrot;

• 3 tbsp. l oils.

Method of preparation

1. Chop the average head of cabbage with ordinary straw, which is usually made for pickling, pickling. Pour into a bowl.

2. Add grated carrot. But you can cook without it, using only pepper. We clean it from the seeds and cut into thin strips. Sent to the rest of the ingredients. 3. Peel the garlic, squeeze through the press to the vegetables.

4. Add bay leaves, throw peppercorns, stir and slightly crush by hand.

5. Boil water. We throw salt, sugar in this recipe is not used. We stir, after boiling we immediately remove from the fire. We are waiting for a moment to let the fever. You can just put the vegetables in banks, it is not necessary to fill too tight, the brine should leak.

6. Add vinegar to the liquid, pour in vegetable oil, quickly stir, pour hot pickle into jars. Immediately close the nylon covers.

7. We wrap the banks in a blanket. Leave for a day. Then put in the fridge for a couple of hours.

Quick sauerkraut: Provencal recipe with beets

Cabbage with beets is very tasty and bright. Your attention the famous recipe "Provence". If done correctly, in a few hours you can enjoy the taste of a terrific snack.


• 500 grams of water;

• 1 head of cabbage;

• 1 piece of horseradish;

• 2 cloves;

• 3 cloves of garlic;

• 100 grams of oil;

• 2 carrots;

• 1 beet;

• 2 tbsp. l vinegar;

• 5 allspice peppers;

• 0.5 Art. Sahara;

• 1 spoon with a heap of salt.

Method of preparation

1. Immediately stew the brine to cool. Mix water with sugar, salt, boil, cool.

2. head to shred. Peel the roots and grate the straws. Very often, beets are simply cut. But, since this recipe is fast, it is better to rub it, otherwise it will not have time to marinate, it will remain tough.

3. Peel garlic and horseradish, cut into thin slices. Transfer to the vegetables, immediately add peas and nicely wrinkle everything with your hands. You can use gloves so that they do not stain. Add a clove.

4. Mix the cooled brine with oil and vinegar, pour the cabbage. Something to cover, pin down oppression.

5. Keep warm for 5 hours. Tasty and bright cabbage is ready!

Quick sauerkraut: recipe for vinaigrette

Very often you want to make a vinaigrette, but there is no sauerkraut. The recipe is intended for these cases. Vegetable cooked faster than cooked beets, but it does not contain harmful vinegar. Ingredients

• 500 grams of cabbage;

• 0.5 lemon;

• 0.5 tsp. salts;

• 2 pinches of sugar;

• 1 pinch of pepper.

Method of preparation

1. Cut the cabbage into thin strips. Very often, for a vinaigrette, they shorten the length, so you can not immediately make very long pieces so that it is convenient to use the salad. Pour into a bowl.

2. Squeeze the juice out of the lemon, pour the cabbage. Do not think that it is a lot. The salad will be fresh vegetables, which will take away some of the acid.

3. Add salt, pepper, some sugar and carefully wring hands.

4. Cover and leave at least an hour. Then re-stir and add vinaigrette to the rest of the vegetables.

Quick sauerkraut - tips and tricks

• Sauerkraut is valued for a huge amount of vitamins and nutrients, as well as its brine. But it is worth to grieve, vinegar and other substances accelerating the process are used in quick ways, they reduce the benefit of the dish. And the more so it is not necessary to use such a brine for medicinal and cosmetic purposes.

• Do not pickle cabbage in aluminum cookware. It is better to use enameled pans, glass containers, at the very least a plastic bucket, although it is also not very suitable.

• Salt for cabbage always use ordinary and preferably large, iodinated product will not work.

• For the preparation and sauerkraut cabbage is often used vegetable oil, it is better to take the unrefined product, that is, with the smell. Sunflower and olive oils are interchangeable.

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