Hello, dear friends! Today I offer you recipes for instant sauerkraut to make it crispy and juicy. I have already described the classic options in a previous article. But you don’t always have the time or desire to wait long. I want to try it now.
For such impatient people, quick methods of sourdough have been invented. There is even one that can be put on the table in just a couple of hours. It’s very convenient when unexpected guests are almost on the doorstep. How convenient it will be as a snack, along with salted or pickled cucumbers, with strong drinks.
For an everyday table, I like to serve it with fresh herbs and new potatoes. And for taste, I also like to add a little bit of unrefined sunflower oil. This is just some kind of delicacy.
Advice - for our purposes, choose mid-late or late white-headed varieties so that the head is dense and, preferably, large. It is better that the leaves are whole and not cracked.
Description of preparation:
As you probably already guessed, this “5-Minute” cabbage recipe has such a name because it only takes us a couple of minutes to do everything. For me, such cabbage is a real salvation, especially when a feast is planned, and what kind of holiday could there be without such a wonderful snack. Therefore, the day before the celebration, I make “5-Minutka” cabbage at home, and by the evening of the next day it is completely ready for use. And, I’ll tell you honestly, cabbage turns out great, guests are always delighted with it, this appetizer is one of the first to be sold on any holiday table.
Crispy and juicy instant sauerkraut in a jar overnight without vinegar
According to this recipe, I do not put carrots in the cabbage, but add them to the finished product when I serve it. I like it better this way. Try this option too. But, if you want, you can immediately add one carrot and ferment it all together. Grate it on a coarse grater and carefully mix the vegetables.
Ingredients for a 3 liter jar:
- Cabbage - 2.5 kg
- Sugar - 1 tablespoon
- Salt - 1 tablespoon
- Allspice peas - 2 pcs.
- Black peppercorns - 6 pcs.
- Bay leaf - 2 pcs.
- Water - 1 liter
Preparation:
1. Pour water into a ladle or saucepan and place on fire. As soon as it boils, add bay leaf, allspice and black peppercorns. Add salt, sugar and stir. Cook for 2 minutes, turn off the heat and leave to cool completely.
2. Chop the cabbage into thin strips. Then place it tightly in the jar up to the “shoulders”, that is, to the point where the jar narrows, leaving room for the brine. Place a bay leaf somewhere in the middle.
3. Now pour the cooled brine into the jar to the very top. Place the peppercorns from the brine on top too. Place a deep bowl and leave for a day at room temperature.
4. After 6 hours, pierce in several places with a long stick (you can use a knife or a knitting needle) to the very bottom so that gases and bitterness come out. The foam that appears on top will need to be removed. In a day, the sauerkraut will be ready and can be served immediately. And for decoration you can add grated carrots and herbs.
Recipe for pickled cabbage with beets and carrots in chunks: quick and tasty
If you marinate our cabbage with beets, it will acquire a beautiful shade and will look very festive on the table. And, of course, it will be simply amazingly tasty, no doubt about it.
Ingredients:
- Cabbage - 1 head
- Carrots - 1 pc.
- Beetroot (medium) - 1 pc.
- Garlic - 4 cloves
- Water - 1 liter
- Vegetable oil - 100 g
- Vinegar 9% – 200 g
- Sugar - 100 gr
- Salt - 2 tablespoons
Preparation:
1. Cut the cabbage into medium pieces. Peel the beets and carrots and cut into 0.5 cm slices. Cut the garlic into slices.
2. We begin to put everything in the jar. Place 1/2 of the beets on the bottom of the jar. Then part of the carrots. Next, part of the garlic and lay half of the cabbage on top, laying it very tightly. Then repeat the layers.
3. Now let's start preparing the marinade. Pour water, vinegar, vegetable oil into the pan, add sugar and salt. Stir, put on fire and bring to a boil.
4. After the marinade has boiled, pour it into the jar. Close the jar with a nylon lid and leave until it cools completely, then put it in the refrigerator. In a day it will be ready to eat.
A little history
Cabbage cultivation began for the first time in Ancient Greece, as well as in China and Korea. Later, this biennial plant, belonging to the cruciferous family, began to be grown in the fields of Turkey, the Balkan Peninsula, the territory of Transcaucasia and ancient Rus'.
The first mentions of cabbage, as the main vegetable on the table of peasants, appear in the chronicles of Kievan Rus.
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How to cook it?
As you can see, this is a recipe for “Pyatiminutki” sweet cabbage. Prepare the brine by mixing all ingredients with water. Cut the cabbage into 4 pieces and place in jars. Fill with brine and press with a press. Leave at room temperature for 3-5 days, then put in a jar and refrigerate. “Pyatiminutka” cabbage marinated in jars for the winter can be served as an appetizer or side dish.
Spicy with ginger
Spices help you prepare an unusual snack. They add aroma, change the taste and smell of any dish. They extend shelf life and help the body absorb food better.
Pickled cabbage with ginger has a spicy taste . One of the main properties of this spice is to increase and strengthen the immune system. The use of this ingredient in pickling makes cabbage even more beneficial and valuable for the body.
Ingredients:
- forks - 2 kg;
- large carrots - 1 pc.;
- sweet pepper - 1 pc.;
- ginger - 70 g;
- garlic - 3-4 cloves.
Marinade:
- water - 1.5 l;
- coarse salt - 70 g;
- sugar - 125 g;
- vegetable oil - 5 tbsp. l;
- ground black pepper - 1/2 tsp;
- bay leaf - 2 pcs.;
- apple cider vinegar - 150 ml.
Step-by-step instruction:
- The forks are cleared of the top leaves. Shred into thin strips.
- Carrots are washed, peeled and cut into thin strips.
- Wash the sweet peppers, remove the seeds and stem. Cut into long strips.
- Peel the garlic cloves. Cut into circles.
- Ginger is peeled. Cut into thin slices.
- The crushed ingredients are mixed in a container.
- Prepare the marinade: add salt, sugar, bay leaf, and black pepper to boiling water. Boil for 5-6 minutes. Remove from the stove, remove the bay leaf, add vinegar.
- Pour the hot marinade over the vegetable mixture.
- They place the load. Vegetables should be under brine.
- The workpiece stands at room temperature until completely cooled.
- The cooled pickles are put in the refrigerator for a day.
- For further storage, vegetables are transferred to clean, dry glass jars.
Salad with vegetables
Cabbage ranks first in the variety of salads and appetizers made from it, prepared for future use. This sauerkraut recipe has a bright taste and rich color. This dish contains a huge amount of useful substances and vitamins. This salad can be made all year round. It keeps well in the refrigerator for a week. I am sure that no one will remain indifferent to this delicious cabbage salad.
Ingredients
To prepare cabbage salad we will need: fresh cabbage - 2 kg; carrots - 6 pcs; onions - 6 pcs; sweet pepper - 6 pcs; sugar - 1 cup; vegetable oil - 1 cup; salt - 2 tbsp. l.; vinegar essence - 1 tbsp. l.
Cooking steps
We cut the onions into thin rings and three carrots on a coarse grater, mix everything.
Cut bell peppers (preferably different colors).
Thinly slice the cabbage and add it to the vegetables.
We put everything in a large basin - (it will be more convenient to mix in it). Add salt, sugar, vegetable oil, vinegar essence and mix thoroughly.
Now we put the salad in a jar, compacting the cabbage and vegetables tightly.
After a couple of hours, you can take a sample.
Our cabbage is ready. Bon appetit!
Quick pickled Provencal cabbage with hot brine (video recipe)
I suggest trying another quick recipe for pickled cabbage, it’s called “Provencal”. As soon as the hot brine has cooled, this appetizer can be served. It will not have a strong vinegar smell, but it will be moderately sweet and sour. Children really like this salad (by the way, if you make it for children, use natural fruit vinegar).
The peculiarity of this recipe is the presence of garlic in the brine, which gives it a special aroma. Try cooking. Watch the video for the step-by-step process.
Ingredients:
- cabbage - 2.5 kg
- carrots - 2 pcs.
- garlic - 6 cloves
- water - 1 l
- salt - 2 tbsp.
- sugar - 3/4 tbsp. (200 gr.)
- vinegar 9% - 1/2 tbsp. (125 ml)
- sunflower oil - 170 ml (10 tbsp)
Recipe "Spicy-spicy"
For those who love spicy and savory snacks, this recipe for pickled cabbage will please their taste.
To prepare the snack you will need the following products:
- medium head of cabbage;
- five cloves of garlic;
- peppercorns – 12-15 pieces;
- half a chili pepper (or a teaspoon of ground red pepper);
- three four bay leaves.
Prepare as follows:
- Place bay leaf, peppercorns, chili pepper and thinly sliced garlic on the bottom of the pan;
- chop the cabbage into thin strips, add a little salt;
- rub with your hands;
- grate carrots;
- mix with cabbage and place in a saucepan with spices;
- prepare the marinade: dissolve two tablespoons of sugar and granulated sugar and one and a half tablespoons of salt in 600 ml of water;
- boil and add two or three tablespoons of 9%;
- mix all ingredients;
- let stand for at least four hours;
- serve, lightly sprinkled with finely chopped herbs;
- store in a cool place.
Calorie content of foods possible in the dish
- Carrots – 33 kcal/100g
- Boiled carrots – 25 kcal/100g
- Dried carrots – 275 kcal/100g
- Garlic – 143 kcal/100g
- Cloves – 323 kcal/100g
- Bay leaf – 313 kcal/100g
- Sugar – 398 kcal/100g
- Granulated sugar – 398 kcal/100g
- Wine vinegar (3%) – 9 kcal/100g
- Vinegar – 11 kcal/100g
- Vinegar 9% – 11 kcal/100g
- Balsamic vinegar – 88 kcal/100g
- Apple vinegar – 14 kcal/100g
- Vegetable oil – 873 kcal/100g
- Black peppercorns – 255 kcal/100g
- Salt – 0 kcal/100g
- Water – 0 kcal/100g
- White cabbage – 28 kcal/100g
- Boiled white cabbage – 21 kcal/100g
Calorie content of foods: White cabbage, Carrots, Garlic, Water, Vinegar, Sugar, Vegetable oil, Salt, Bay leaf, Peppercorns, Cloves
How to cook “5-Minute Cabbage”
So, to begin with, of course, we wash and chop the cabbage.
Peel the carrots and grate them on a coarse grater.
Place the carrots and cabbage in a deep saucepan and mash the vegetables with your hands so that they release their juice.
Then we peel and chop the garlic, put it in a saucepan with the rest of the vegetables, and mix everything.
Pour a liter of water into another saucepan and bring it to a boil, add vinegar, vegetable oil, sugar, salt and spices to taste.
Pour the hot marinade over the cabbage and carrots, cover the pan with a lid and leave to marinate for a day at room temperature.
The next day you can safely eat this wonderful cabbage. Bon appetit everyone!
Rate the recipe for Cabbage “5-Minute”:
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Pickled cabbage is a great salad for every day!
Make yourself a delicious quick-cooking pickled cabbage salad with carrots and peppers. Preparation takes only a few minutes, and you can eat this salad within 12 hours.
Ingredients:
- Cabbage - 1 kg
- Carrots and peppers – 1 pc.
- Sugar - 7 tbsp.
- Water – 500 ml
- Vinegar 9% - 6 tbsp.
- Salt - 1 tbsp.
- Oil grows. — 80 ml
Preparation:
Boil water in a saucepan, then add sugar, salt and pour in oil and vinegar.
Grate the carrots, chop the peppers, shred the cabbage.
Place all the vegetables in a bowl and mix well with your hands.
Place the salad in small jars and fill with marinade.
Close the jars with the salad with plastic lids and put them in the refrigerator - after 12 hours the salad is ready to eat.
The salad turns out very tasty and beautiful; you can also decorate it beautifully with fresh parsley or green onions on top.
What are the benefits of naturally sauerkraut?
The above recipes involve the use of vinegar as a preservative. But can “Pyatiminutka” pickled cabbage be prepared without adding it? Of course yes. Natural fermentation is not only possible, but also healthier.
The healing qualities of sauerkraut have been described by American nutritionists. They claim that this was the first green vegetable that sailors took with them on long voyages. This is confirmed by historical data. Thus, Captain James Cook wrote in his memoirs that one serving of sauerkraut a day saved his crew from scurvy.
Indeed, this pickle can retain high levels of vitamin C for seven months, provided it is properly fermented and stored.
According to researchers, the history of sauerkraut goes back several thousand years. The Chinese workers who built the Great Wall of China were kept fit and strong by eating this vegetable. They ate this snack as a complement to rice and soy. In those days, sauerkraut could be made with caraway seeds, celery, dill and juniper berries, giving it a wonderful taste that was both sweet and sour. It is believed that the Chinese recipe for sauerkraut was brought to Europe by Genghis Khan. How to salt “Pyatiminutka” cabbage naturally?
Korean marinated cabbage with beets
Amazingly delicious Korean cabbage, spicy and crispy.
The beets make it a beautiful pink color. Have you tried this recipe yet? But it has only one drawback - cabbage is not stored for very long; it can only last in the refrigerator for 2-3 weeks. Although she does not live to see this, because she is eaten in one fell swoop.
Instead of the usual carrots, we take beets (1-2 pieces), and you will also need onions (1 piece) and 3-4 cloves of garlic.
Cut the cabbage into small pieces.
Beets can be cut into thin strips with a knife or grated for Korean carrots.
The garlic should also be finely chopped into strips.
Onions can be made into half rings or cubes.
Mix all the vegetables in one bowl, and then compact them into a three-liter jar.
Pour the prepared hot brine into the filled jar.
Dip the cabbage deeper into the brine, using a potato masher to help.
Now we leave it until it cools, periodically, preferably every two hours, compacting it.
Ingredients for marinade per 1 liter of water:
- sugar – 0.5 cups
- salt – 2 tablespoons
- vegetable oil – 0.5 cups
- vinegar 9% - 30 g
- black peppercorns
- bay leaf – 2 pcs.
When preparing the marinade, first boil water with all the necessary ingredients except vinegar for 5 minutes, and at the end add the bite and remove from heat.
Pickled red cabbage - aromatic with a range of spices
The cabbage is crispy and juicy. A variety of spices give cabbage an extraordinary aroma.
Red cabbage itself is a little tough, but when marinated it becomes soft and tender.
Ingredients:
- Cabbage (red) - 1.5 kg
- Water – ½ l
- Salt - 1 tbsp.
- Carrots - 1 pc.
- Garlic - 3 teeth.
- Sugar - 2 tbsp
- Cumin, pepper - peas - 1⁄2 tbsp each.
- Coriander - 1 tbsp, bay leaf - 3 l.
- Vinegar (apple) – 150 ml
Preparation:
Finely chop the cabbage and carrots and press in the garlic.
Place vegetables in a saucepan, stir with salt.
Marinade: boil some water, then add sugar, bay leaves, and spices. Boil the marinade for three minutes, add more vinegar. Then pour it over the vegetables.
Pour the marinade using a sieve. Spices should be removed from the marinade.
After cooling, place the pickled cabbage in a cool place. Cabbage can be used even after four hours.
Video recipe for crispy, instant sauerkraut for the winter
I want to add one more good recipe to your piggy bank. Very good for salads. When it is ready, you can transfer it to jars, close the lid and store it in a cool place until winter. Or use it right away.
Ingredients:
- White cabbage – 1 kg
- Water - 1 l
- Apple cider vinegar – 100 ml
- Vegetable oil – 100 ml
- Salt - 40 g
- Sugar - 35 gr
- Carrots – 120 gr
- Onion - 1 pc.
- Garlic – 20 gr
You will see the cooking method in a very detailed video.
That's all for today. I shared with you the simplest and my favorite variations of quick cabbage starter. I don’t have much space at home for long-term storage, so this is exactly what I use for recipes. I'm done, I'm doing it again. It doesn't take that long.
So I highly recommend these methods to you too. Choose the ones you like and start cooking right now. Well, why wait until winter when you already want to try this delicious snack.
Good luck with your preparations!
Pickled cabbage with raisins - tender with a sweet taste
Raisins add sweetness to the cabbage, marinade adds a sour taste. Garlic adds some spiciness.
Ingredients:
- Raisins – 100 g
- Sugar - 1 tbsp.
- Cabbage – 1 kg
- Water – 500 ml
- Onions and carrots - 2 pcs.
- Garlic - 1 head.
- Salt - 1 tbsp.
- Oil grows. - 1 tbsp.
- Vinegar 6% – 100 ml
Preparation:
Chop the cabbage and sprinkle well with salt, rub until the juice comes out with your hands.
Grate the carrots, and simply chop the onion and garlic. Add vegetables and raisins to cabbage.
Boil some water and put sugar in it, pour in oil and bring to a boil. After adding vinegar, pour the marinade into the cabbage.
Mix the mass thoroughly. Crispy, low-calorie cabbage is ready to eat.
