Quick sauerkraut This is an interesting solution when you want to enjoy this delicacy immediately, but unfortunately your home pantry is empty. Traditional pickling takes up to several weeks, but here, after just an hour you can taste cabbage with a very similar taste and consistency. Surprise all your household members and guests with this delicious, slightly nutty, sour taste.
- 1 head of white cabbage,
- 1 onion,
- 350 ml apple vinegar,
- 100 ml apple cider,
- 100 ml of water,
- 1 tablespoon of olive oil,
- 2 teaspoons of salt,
- 2 teaspoons of cumin seeds,
- 1 juniper seed,
- 1 grain of allspice,
- ½ teaspoon of sugar.
Remove the core from the cabbage and then chop it very finely into strips. Put it in a large bowl and sprinkle with salt, cumin, juniper and allspice. Rub salt into the cabbage and set aside for 30 minutes.
Peel the onion and chop finely.
Heat the olive oil in a large pot. Add the onion and fry it for 5 minutes until translucent. Be careful not to let the vegetable burn.
Add the cabbage, the resulting liquid and all the spices to the pot. Add sugar, vinegar, cider and water. Bring everything to a boil and cook for 5 minutes.
Reduce the heat to minimum and cover the cabbage with a sheet of baking paper. Cover the pot itself with a lid and cook everything for about 30 minutes. This will ensure that all the moisture remains in the vegetable.
You can season the quick sauerkraut with additional salt and pepper to taste. Serve warm, immediately after preparation.
You can put leftovers in jars and put them in the fridge. Use within 2 weeks.
Source: Terazgotuje.pl
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