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Quick pickled cabbage
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Looking for a way to make sauerkraut faster than usual? Our recipe is the perfect choice! Instead of the traditional weeks of fermentation, this magic happens in just 24-48 hours. The secret is in the hot brine, which speeds up fermentation, and the even weight distribution ensures uniform soaking. Crisp and fragrant sauerkraut is not just food, it's a piece of real home comfort, made for your enjoyment!
Variations
This sauerkraut can be made even more vibrant by adding carrots and beets. Want a more fruity flavour? Add apples and cranberries! And for those who love spices, use bay leaves and peppercorns.
Secrets of tenderness and taste
Shred the cabbage into thin strips 3-5 mm thick so that it is tender, then lightly rub it with salt to release the juice. It is advisable to keep the cabbage under a weight for the first 12 hours — this will help it to soak evenly.
Tips on ingredients
Choose late varieties of white cabbage for the best crispness and juiciness. Use only rock salt without iodine, as iodine can interfere with fermentation. The water should be filtered or settled to avoid impurities.
Small culinary nuances
Don't forget to pierce the cabbage with a wooden stick every day to release excess gas. At a room temperature of 18-22°C, your fermentation process will be optimal. Foam on the surface is normal, so remove it and don't worry!
Ingredients
White Cabbage
2000 g
Washed Carrots
200 g
Table Salt 1kg
40 g
Morshynska Still Mineral Water 6l
1000 ml
White Sugar
20 g
Mria dry bay leaf 10g
3 pcs
Mriia Allspice Peas 15g
10 pcs
Preparation steps
01
Preparing the vegetables — Shred the cabbage into thin strips and grate the carrots using a coarse grater. ⏱ 15 min. Guideline: Even strips of cabbage 3-5 mm thick.
02
Mixing — Mix the cabbage with the carrots, lightly rubbing them with your hands with half the salt. ⏱ 5 min. Guideline: The cabbage has softened and released juice.
03
Preparing the brine — Boil the water, dissolve the remaining salt and sugar, add the spices, and cool to 40°C. ⏱ 10 min. Guideline: The brine is clear, warm, not hot.
04
Pouring — Pack the cabbage tightly into the jar, pour warm brine over it so that it is completely covered. ⏱ 5 min. Guideline: The cabbage is completely covered with brine, without air pockets.
05
Fermentation — Place the jar in a deep dish, leave at room temperature for 24-48 hours, pierce daily. ⏱ 1440 min. Guideline: Active fermentation, foam on the surface for the first 12-24 hours.
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Tip⏱ After active fermentation is complete, transfer to the refrigerator. The cabbage is ready in 24 hours, but the flavour will be richer after 48 hours.
Where to order ingredients
Select the required ingredients in one of the stores
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