Quick Sauerkraut
10 servings
60 minutes
A rustic recipe for sauerkraut made using an accelerated method. The acceleration is provided by the method of pouring warm, not cold, brine over the cabbage. However, this does not change the character of the cabbage: it turns out crispy, sourish , fragrant, rough, lively, slightly ennobled with caraway seeds. Pickling is not arithmetic, and the result may differ slightly from what you expect. But there is a general rule: the longer the cabbage stands and ferments, the more it becomes saturated with sour taste and loses its elasticity, so for winter storage, put it in the refrigerator even in a sealed jar.
1
Prepare the brine. Boil 1 liter of water, add salt, sugar, and cumin.
- Salt: 60 g
- Sugar: 30 g
- Caraway: 1 teaspoon
2
Add vinegar, mix, and let it cool while preparing the rest.
- Apple cider vinegar: 120 ml
3
Remove the top tough leaves of the cabbage and cut out the core.
- White cabbage: 3 kg
4
Finely shred the cabbage.
- White cabbage: 3 kg
5
Peel the carrot and cut it into thin sticks or grate it on a special grater.
- Carrot: 500 g
6
Combine the carrot and cabbage in a suitable bowl and mash thoroughly with your hands while mixing.
- White cabbage: 3 kg
- Carrot: 500 g
7
Place cabbage and carrots in sterilized jars, pressing them down well.
- White cabbage: 3 kg
- Carrot: 500 g
8
Pour warm brine into the jars.
- Salt: 60 g
- Sugar: 30 g
- Caraway: 1 teaspoon
- Apple cider vinegar: 120 ml
9
Poke the vegetables in several places with a thin needle or chopstick to allow air to escape and better distribute the brine.
10
Check — the brine should completely cover the cabbage. If not, pack it tightly. Cover with lids and leave in a dark place at room temperature.
11
In 24 hours, the cabbage will be ready; it should be served chilled.