Sauerkraut is one of the main blanks on our table, which often appears in the menu during the cold season. If you have never cooked homemade cabbage before, trying to avoid unnecessary fuss and save time, now there are no excuses for excuses, because in this material we will present a recipe for a crisp quick-cooking sauerkraut. The process will take no more than three days, and in the end you will have an amazing salty snack done with your own hands.
Fast and delicious crispy sauerkraut
To begin, as always, we offer from the base, the recipe of which will require only a small head of cabbage and salt. We also decided to supplement the recipe with fenugreek seeds, but we leave it at your discretion.
- head of cabbage (medium size) - 1 pc .;
- salt - 1 1/2 tsp. of a spoon;
- Fenugreek seeds - 1 tsp.
For the fermentation of cabbage, individual bacteria responsible for the fermentation of sugar from vegetable leaves respond. So, in order for the snack to turn out to be correct, before making crisp sauerkraut at home make sure to use as much as possible clean utensils, a board and knives (pre-scald them) and wipe the working surface. Do not forget to wash your hands, too, because we will cut them off with cabbage.
Remove the wilted or damaged leaves from the cabbage head, and all the others finely chop. Rub the chopped leaves with salt and fenugreek (if using it), literally massage them up to 10 minutes to maximize the integrity of the cabbage leaves and release more juice. Now, well tamp the cabbage leaves in the jar and place the clean cargo on top. From time to time, push the load more strongly, and after a day, see if enough juice has separated: the liquid must cover the cabbage completely. If the juice is not enough, pour the brine from a mixture of a teaspoon of salt and a glass of water. Leave the cabbage for 2-3 days, and then take off the sample.
Delicious, quick and crispy sauerkraut purple
Save the cabbage crispy even after being under the press will help vinegar. You can use both ordinary table vinegar, and experiment with taste, adding a product based on an apple or grapes. Extra flavor can also add onion rings and spices.
- onion (small) - 1 pc .;
- cabbage - 680 g;
- apple cider vinegar - 160 ml;
- water 210 ml;
- salt - 1 tbsp. a spoon.
Cabbage thinly chop, and the onion cut into rings. Mix the vegetables, salt them and thoroughly mash for 3-6 minutes. Prepare the vinegar solution in water. Thoroughly cabbage into jars and pour in the vinegar solution. Place the load on top and close the neck of the jar with cabbage gauze. Crispy sauerkraut with vinegar on this recipe should be at room temperature for at least 2 days.
How to make sauerkraut white and crispy?
- cabbage head - 800 g;
- salt - 20 g;
- sugar - 10 g;
- vinegar - 15 ml;
- water 85 ml.
Prepare a simple brine, dissolving salt with sugar in warm water, adding vinegar and leaving everything to cool. The main key to a quick-cooking crispy sauerkraut will be a thin cutting of the cabbage leaves themselves. Chop them thinly to speed up the process of salting out, and then tamp the leaves into cans and pour the prepared brine. Covering the neck of the jar with a gauze cut, leave the cabbage to wander at room temperature for two or three days.