Recipes for quick-cooking lightly salted and sauerkraut in 1 day and 2 hours

Instant lightly salted cabbage is ideal for any table. The crispy, juicy snack wonderfully complements all kinds of dishes and provides vitamins for the winter.

Didn't have time to make preparations in advance? We have prepared three simple recipes that will help save time. Just a little effort and you will have an amazing dish in no time.

Recipe for quick preparation of lightly salted cabbage in 1 day with carrots

This recipe is suitable for those who have a day to spare. Lightly salted cabbage should absorb the spices and vinegar.

You will need the following Ingredients:

• white cabbage - 2 kg;
• fresh carrots - 1-2 pcs.;
• water ー 1 l;
• vinegar 9% ー 125 ml;
• sugar ー 180 g;
• salt = 2 tbsp. l. with a slide;
• vegetable oil - 100 ml;
• spices (cumin, dill, pepper, bay leaf) - to taste.

Preparing, chopping and preparing the marinade will take about 60 minutes, then leave the dish for 1 day.

Preparation:

1. We choose large, white and juicy cabbage. Wash the head of cabbage thoroughly and remove the top leaves.
   Cut out the stalk and finely chop the leaves.
2. Grind the carrots on a coarse grater. The longer the straw, the better.
3. Mix cabbage with carrots, lightly squeeze the juice.
4. Add cumin and dill seeds successively, stirring thoroughly several times. Spices should be evenly distributed.
5. Take a 3-liter jar. Place the resulting mixture very tightly, layering with bay leaves and pepper.
6. Now let's prepare the marinade.Pour vinegar, sugar and salt into boiling water (1 liter). They must dissolve completely, so stir the marinade constantly. Add vegetable oil and mix again.
7. While the marinade has not cooled, pour it into the jar. In the process, we make holes with a knife so that the liquid completely saturates the vegetables.
8. Cover the dish with a napkin or towel and leave it in a warm place for a day. You can leave the dish for up to three days, then it will turn out the juiciest.

Serve with dill and lightly salted cucumbers.

Reference. Cabbage with finely chopped garlic will be piquant, but the vinegar will turn it blue.

How to make lightly salted cabbage with carrots in 2 hours

Very fast and simple recipe. Just 2-3 hours, and cabbage is on the table. But it’s better to cook in the evening to let it sit overnight.

Ingredients:

• white cabbage - 2 kg;
• carrotsー 2 pcs. (large);
• garlic ー 3-4 cloves;
• water ー 0.5 l;
• sunflower oil - 120 ml;
• vinegar 9% ー 120 ml;
• salt = 2 tbsp. l.;
• sugar ー 4 tbsp. l.;
• bay leaf - 3-4 leaves;
• allspice ー 5-6 pcs.

Preparation will take 1 hour, and the cabbage will infuse for only 3 hours in the refrigerator:

1. We chop the selected head of cabbage manually or using a combine. The straw should not be very large, but should not turn into mush.
2. Grind the carrots on a coarse grater into strips.
3. We do not crush the garlic, but cut it into strips, slices or small cubes.
4. Mix cabbage, carrots and garlic thoroughly in a bowl.
5. Then place and thoroughly compact the mixture into jars.
6. Prepare the marinade. Pour the specified volume of water into the pan and bring to a boil. Add salt, sugar, vinegar, oil, bay leaf and pepper. Bring to a boil again and wait 3 minutes before turning off.
7. While the marinade is hot, pour it into jars.We are waiting for it to thoroughly soak the vegetables, reaching the very bottom.
8. We close the jars with lids, wait until they cool down, and put them in the refrigerator.
9. After just 3 hours, lightly salted cabbage with carrots can be served.

How to quickly cook sauerkraut

This recipe sauerkraut quick and the healthiest of the three because it contains no vinegar. This dish has a shorter shelf life, so it is better not to cook it in large quantities.

Healthy! Take small jars (0.5-1 l), then the marinade will better saturate the mixture.

Ingredients:

• cabbage - 1 large head;
• water ー 1 l;
• sugar ー 1-2 tbsp. l.;
• salt ー 1-2 tbsp. l.;
• pepper, dill, bay leaf - to taste.

Preparation:

1. Wash the jars, scald them with boiling water or warm them slightly in the microwave.
2. We chop the head of cabbage, removing the stalk.
3. For marinade boil water in a saucepan, add all the spices, salt, sugar, wait for it to boil again, and immediately turn it off.
4. Fill the prepared jars with cabbage, leaving space for the brine (about 4-5 cm).
5. Pour in the marinade before it has time to cool. Place a bay leaf and a couple of peppercorns on top.
6. We wait 7-8 hours and pierce the cabbage with a thin knife or wooden stick.
7. Foam will begin to gather on top, remove it completely and leave the cabbage in the refrigerator for a day.
8. Season the finished cabbage with grated carrots, onions, and sunflower oil. It will turn out very tender, but will retain its freshness and remain crispy.

Conclusion

All three recipes allow you to preserve vitamins and beneficial elements in cabbage. Choose the one you like and surprise your family with crispy lightly salted cabbage with carrots and seasonings. Experiment with the quantity and set of spices. Not everyone likes cumin and bay leaf in the recipe; you can replace them with your favorite seasonings.