Sauerkraut according to the classic recipe, is characterized by a rather long cooking time, and therefore it is not surprising that soon after getting acquainted with the authentic recipe, dozens of express recipes came to replace it, allowing you to cook your favorite pickles for several hours, not days, and even avoiding the unpleasant odor that usually accompanies the leaven of cabbage. Recipes of tasty, quick-cooking sauerkraut are collected further.
The recipe for instant sauerkraut with beer
The secret of cooking German sauerkraut is a short heat treatment. So, cabbage will soften faster and absorb a marinade. Well, a marinade for a classic German recipe simply can not do without beer.
Ingredients:
- vegetable oil - 30 ml;
- with avoy cabbage - 1 small head;
- light beer - 210 ml;
- grain mustard - 20 g;
- vinegar - 60 ml;
- sugar 30 g.
Preparation
In the brazier pour oil and stew in it chopped cabbage for a couple of minutes, so that the young cabbage leaves slightly faded. In a bowl, mix the vinegar with sugar and beer, add mustard and pour this mixture of cabbage. We turn on a strong fire and wait for the liquid to evaporate halfway. After that, let the cabbage cool down a bit, spread it over the jars and leave it to cool completely.
Crispy sauerkraut
As we have already noticed, the secret of the quick cooking of sauerkraut is hidden in the influence of high temperatures, but if the first recipe does not please you, the ingredients and technology can be replaced with a slightly more familiar one.
Ingredients:
- white cabbage - 1.4 kg;
- carrots - 200 g;
- salt - 40 g;
- sugar - 140 g;
- table vinegar - 240 ml;
- black peppercorns;
- leaf of the laurel.
Preparation
This quick way to prepare sauerkraut is as follows: cabbage finely shred and mixed with grated carrots. We knead vegetables with your hands, do not hesitate to press that there are forces. We put the cabbage in the jar. In the saucepan pour a liter of water and add to it a glass of vinegar, sugar, salt, pepper and laurel leaves. Bring the marinade to a boil and immediately fill it with the contents of the can. After a couple of hours you can already try, the quick-cooking sour cabbage will turn out to be sweet and tasty, but if you want to get the product as close to the original as possible, then leave the cabbage for a day at room temperature.
Red cabbage
When preparing red sauerkraut, together with the cabbage itself, one beetroot can be added directly to the ingredients. Thanks to the presence of beets, the color of the finished pickles will become even brighter, and the taste - sweeter. An important role is played by the method of cutting, for example, sauerkraut, cut into large pieces, will be prepared much longer than chopped.
Ingredients:
- cabbage - 1,2 kg;
- salt - 30 g;
- sugar - 60 g;
- vinegar - 200 ml;
- cranberries - 50 g;
- black pepper peas - 3 g;
- cloves - 7 buds;
- laurel leaves - 4 pieces;
- water - 800 ml.
Preparation
We shake the cabbage and knead it well, sprinkling the sliced leaves with a mixture of salt and sugar, which will act as an abrasive. Carefully mix the cabbage with the berries, so that the latter do not splinter, and we put them in cans. Mix the water with the vinegar, add the spices and bring the liquid to a boil. Pour marinade cabbage and cover with a lid. After 6 hours, cabbage can already be tasted, but if you want to keep it longer, to make it slightly more sour and soft, you can extend the fermentation up to 3 days.