A quick way to sour cabbage without vinegar, with vinegar, with honey, with black bread

Long since Russia was famous for its raznosolami, which did not leave the tables of our grandmothers at any time of the year. One of the most frequent guests was sauerkraut. They say that she was saved even in the most hungry years. Cabbage is very easy to grow on your own vegetable garden, you do not need to buy expensive products for its preparation, and a quick way to sap cabbage allows you to enjoy a delicacy in no time at all.

Advantages of sauerkraut

This vegetable has been revered and loved for a long time. To explain the reason for such popularity is not difficult.

1. It has a very pleasant and piquant taste.
2. They say that sauerkraut is even more useful than raw cabbage, since during fermentation many useful elements are allocated.
3. Quitting cabbage in a quick way makes it possible to get the finished dish for a short time.
4. This vegetable is just a storehouse of vitamins, which are stored in it for 6-8 months. Especially with the passage of time, its useful properties, it does not lose, but, on the contrary, multiplies them.
5. Crispy beauty can be the basis for other dishes. A quick way to sour cabbage allows you to always have at hand an excellent workpiece, from which you can make a variety of salads, cook borscht or stew.
6. Another plus, which can be recorded in the asset of cabbage, is its low calorie content. In 100 g of the product contains only 20 kcal. This pleasant feature warms the hearts of ladies who are constantly on a diet.

That's how many virtues of a seemingly ordinary resident of our kitchen gardens! A quick way to sour cabbage will allow you to effortlessly prepare a delicacy that you can enjoy all year round.

Let's talk about vitamins

Sauerkraut is the keeper of many useful substances that are stored in it for a long time because of the lack of heat treatment.

• Vitamin S. Its benefits are heard by everyone. It is very useful for blood, has an anti-inflammatory effect on our body, and also contributes to the production of collagen.
• Vitamins of group B. They normalize the metabolism, dull the feeling of hunger, relieve anemia and increase working capacity.
• Cellulose. This polysaccharide promotes the prevention of diabetes, lowers cholesterol, thereby normalizing the work of the heart.
• Vitamin U (also called methylmethionine). It is often forgotten, but it is this vitamin that allows our immunity to recognize harmful compounds and remove them from the body.
• A huge number of useful elements: zinc, calcium, iron and others.
• Lactic acid. Quitting cabbage in a fast way (especially with the addition of sugar) helps to secrete this acid, which protects our body from pathogenic bacteria.

When sauerkraut is an enemy?

Strange as it may seem, but, despite all the benefits, sauerkraut can also bring trouble. Categorically refusing a delicious treat is not worth it, but you still need to be careful when using this dish to those who:

• He suffers from gastritis, as well as peptic ulcer.
• Has kidney and liver diseases.
• Tends to increased swelling.
• Often he notices high blood pressure.
• He suffers from heart diseases.

From the notebooks of our grandmothers

Before proceeding to the leaven of cabbage, it would be nice to listen to the advice that is passed down from generation to generation in different families. How to know, maybe, based on them in your notebook will appear its own easy and quick way to sour cabbage.

So, what should I look for?

• It is best to choose tight, mature forks of late varieties. Greenish leaves and loose heads do not fit. It will not turn out to ferment and cabbage of early or medium-ripening varieties.
• It is necessary to remove rotten or frozen areas. In general it is desirable to cut off the top leaves. Skillful housewives claim that they should not be more than 5% of the total mass.
• And one more advice from the category of "want - believe, want - no." Our grandmothers claimed that cabbage should be sour only in those days, in the name of which the letter "r" occurs: Thursday, Wednesday, Tuesday. But not on Sunday.

Features of the choice of dishes

An important detail in the preparation of a delicious treat is the dishes. What exactly does it take to make cabbage? Let's deal with the material.

• Wooden tubs. An excellent choice, it was in them that the cabbage was also salted in ancient times in Russia. The tree is environmentally friendly and gives the vegetable a pleasant aroma.
• Glass jars. Also a good option. Many modern housewives cook cabbage in them.
• Enameled dishes. Suitable for leaven only if there is no chipping inside. Otherwise, bare metal can play with your dish a cruel joke, namely: give the workpiece an unpleasant smell.
• Plastic containers. There are no special complaints to them (they are absolutely harmless), but many lovers of sauerkraut claim that in such a container it turns out to be tasteless.
• Aluminum. Not suitable under any circumstances, because when exposed to acid oxidizes, and cabbage gets an unpleasant aftertaste.

There are many ways to sour cabbage. Let's try some of them.

Fast way to sour cabbage for a day (express method)

They say that it takes at least 5 days for a full fermentation, but if a feast is planned, a crunchy vegetable with a piquant taste will be at the right time as a snack. And if so, it is necessary to have in your notebook and such express recipes.

A quick way to sour cabbage with vinegar will help you in many situations. To make it, you will need:

• Carrots are medium in size (2 pcs.).
• White cabbage (2.5 kg).
• Salt (with a slide 2 items of a spoon).

Shred cabbage, hands rubbed with salt, until the juice is allocated. This recipe requires marinade. It is not difficult to prepare it:

• Ordinary water (1 item).
• Vegetable oil (0,5 items).
• Vinegar (0.5 tbsp.).
• Sugar (100 g).
• Black pepper (10 peas).
• Bay leaf (4 pcs.).

Mix all the ingredients and bring to a boil over medium heat. With a hot marinade pour the prepared cabbage and let it cool down a little. Then mix the mixture well, cover and top load. For example, a half-liter jar of water. Until the next day, send the container to the refrigerator.

Plus this recipe - in its speed. But there is also a minus: because of the content of vinegar, there is very little use in it.

Accelerated way of cabbage sapping

There is one more way. Its value is that you will not need vinegar, and the dish will be ready in a short time. A quick way to sour cabbage without vinegar is chosen by many housewives. You need:

• Cabbage (1 head of medium size).
• Carrots (3 pieces).

It is necessary to mix for a brine:

• Water (800 ml).
• Salt and sugar (1 tbsp.).

Shred cabbage and carrots densely in a glass jar and pour the boiled marinade. Leave for a day, and after seeing the gas bubbles the next day, it's good again to mix the mixture. Do this until the gas disappears.

After a few days, the gas formation will stop, and then the cabbage can be considered ready. It is the ramming process that accelerates fermentation, and the snack is prepared much faster.

The paint palette on your desk

You can cook cabbage not only in proud solitude. Many gourmets are attracted by the addition of other vegetables when preparing the dish. For example, pepper. Such a quick way to sap cabbage pieces (and so it is required to cut the ingredients) will appeal to many. In addition, there are more vitamins in it.

So, prepare:

• Cabbage (3 kg).
• Carrots (6 pieces).
• Bulgarian pepper (6 pcs.).
• Onions and garlic (1 pc.).

And in order to fill vegetables, you need to take:

• Salt (50 g).
• Sugar (100 g).
• Vinegar (150 ml).
• Vegetable oil (200 ml).
• Water (1 L).
• Ground black pepper.

Cut large pieces (about 4 cm long) into vegetables. Onion and garlic - half rings and thin circles. Spread the vegetables need layers, beginning with cabbage and finishing with garlic. Then mix all the ingredients for filling and pour the mixture. In a day the dish will be ready.

A small nuance: this cabbage can not be stored for long, but experienced housewives say that for a long time, as a rule, it does not linger.

Spicy cabbage

For those who like to experiment, the fast way of souring cabbage with honey is perfect. Nothing special for him is required, but the dish turns out to be surprisingly tasty. Necessary:

• Cabbage (3 kg).
• Carrots (1 piece).

For brine:

• Salt and honey (1 tbsp.)
• Water (1 L).

Vegetables are mixed and tamped, and then pour the boiled brine. This recipe is suitable not only for everyday, but for a festive table.

Fast way to sour cabbage with black bread

There is another opportunity to accelerate the fermentation of cabbage. Add black bread to it, which will serve as an additional leaven. Required:

• Cabbage (1 head).
• Water (1 L).
• Salt (1 tbsp.).
• A crust of bread.

Cut the cabbage, put it in a container and pour boiled brine (it sometimes puts bay leaf, paprika, cumin). When the mixture cools down, you need to add a crust of black bread to it, ram it and put it in a warm place for 2 days. It is recommended to store the prepared snack in the refrigerator.

As you can see, there are a lot of recipes for making cabbage. Choose any and please your home.