Sauerkraut can be used as a separate dish or included in others. The traditional method of preparing it is time consuming, which is quite inconvenient. But there are ways you can make delicious sauerkraut in a short amount of time.
It is necessary
-
- white cabbage - 2 kg;
- carrots - 2 pcs;
- boiling water - 800 ml;
- sugar - 1 tbsp;
- salt - 1 tablespoon
- white cabbage - 2 kg;
- carrots - 2 kg;
- salt - 1 tablespoon;
- sugar - 2 tablespoons;
- vegetable oil - ½ cup;
- vinegar - ½ cup;
- water - 2 glasses.
Instructions
Step 1
First method Cut the cabbage and carrots into thin strips and mix thoroughly. You do not need to knead and grind vegetables so that they give juice. In addition, be sure to chop the carrots, and do not grate them on a coarse grater.
Step 2
Place everything in a glass jar and cover with brine. To prepare it, pour cold water into a saucepan, add salt, sugar, stir and put on low heat. Bring to a boil and remove from heat. The brine should completely cover the cabbage. If not enough, make a second serving.
Step 3
Place the jar of vegetables on a deep plate, as brine will flow out of the jar during the cooking process. Leave at room temperature for 2-3 days.
Step 4
After about a day, the fermentation process will begin, due to which gas will be released. Press down on the cabbage periodically with a fork or spoon until gas bubbles begin to form. It is important for the fermentation process to proceed correctly.
Step 5
After 2-3 days, put the jar of cabbage in the refrigerator, and in a day it will be ready to eat.
Step 6
A distinctive feature of this recipe is that you can cook as much cabbage as you need using it.
Step 7
Method Two: Chop the cabbage finely by hand or with a food processor.
Step 8
Wash the carrots, peel and cut into small strips.
Step 9
Combine the cabbage and carrots in a saucepan. Add cranberries if desired.
Step 10
Prepare the marinade. To do this, mix water, salt, sugar and vegetable oil and put on fire. Bring to a boil and add vinegar, stir, remove from heat and pour prepared marinade into a saucepan with cabbage and carrots.
Step 11
Place a lid on the cabbage with a slightly smaller pan. Place a load (stone or brick) on top.
Step 12
After a day, the sauerkraut will be ready. Divide it into jars and refrigerate.
