Quick Sauerkraut
⏳ Time
1 hour + 1 day
🥕 Ingredients
6
🍽️ Servings
10
Description
A rustic recipe for sauerkraut made using a quick method. The acceleration comes from pouring the cabbage with warm brine instead of cold. However, this does not change the character of the cabbage: it remains crunchy, tangy, aromatic, slightly coarse, vibrant, and subtly enhanced with caraway seeds. Fermentation is not an exact science, and the result may vary slightly from what you expect. But there is a general rule: the longer the cabbage sits and ferments, the more it develops a sour flavor and loses its crispness, so if you're storing it for winter, be sure to keep it in the refrigerator even in a sealed jar.
Ingredients
- White Cabbage - 6 lbs
- Salt - 2.1 oz
- Sugar - 1.1 oz
- Black Cumin (Cumin) - 1 tablespoon
- Apple Cider Vinegar - 4 fl oz
- Carrot - 17.6 oz
Step by Step guide
Step 1
Prepare the brine. Bring 1 liter of water to a boil, then add salt, sugar, and cumin.
Step 2
Add vinegar, stir, and let it cool while preparing the rest.
Step 3
Remove the tough outer leaves from the cabbage and cut out the core.
Step 4
Thinly slice the cabbage.
Step 5
Peel the carrot and cut it into thin sticks or grate it using a special grater.
Step 6
Combine the carrots and cabbage in a suitable bowl and thoroughly knead with your hands while mixing.
Step 7
Place the cabbage and carrots into sterilized jars, pressing them down firmly.
Step 8
Pour the warm brine into the jars.
Step 9
Poke holes in the vegetables in several places with a thin skewer or a chopstick to allow air to escape and help the brine distribute better.
Step 10
Check that the brine completely covers the cabbage. If not, press it down firmly. Cover with lids and leave in a dark place at room temperature.
Step 11
After 24 hours, the cabbage will be ready; it should be served chilled.
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