How to salt cabbage for the winter in 3-liter jars so that it is crispy and where to store it? Tips from experienced housewives.
* Chop cabbage, grate carrots. Pack tightly into a jar. Per liter of boiled chilled water 1 tablespoon of sugar and 2 tablespoons of salt. Pour the prepared brine over the cabbage. Leave for 3-4 days at room temperature. Then close the lid and refrigerate. It turns out crispy and can be stored in the refrigerator or on the balcony for a long time. But, as a rule, it is eaten very quickly. From such cabbage and cabbage soup you can cook, and cook a hodgepodge. Just do not forget to place a plate under the jar while the cabbage is at room temperature, otherwise the brine will rise.
* The crunch depends on the type of cabbage, you need white cabbage (white in color). Shred into a large basin, a little grated carrot, salt (a handful, one and a half), mix gently with your hands, press a little, when it becomes wet, transfer to an enameled bucket pressing each layer strongly, under load and for 3 days in heat, pierce every day wooden stick. After transferring to 3 liter (can be 5) glass jars and frost to freeze, but you can also in the refrigerator, but there is a risk that the brine will flow (if the refrigerator is not cold enough.)
* I cut cabbage with carrots, stuff it into a three-liter (or any other) jar, pour hot brine per liter of water 2 tablespoons of salt, 1.5 tablespoons of sugar. At the bottom of the jar you need to put cabbage leaves. When I lay the cabbage, I gradually pour in the brine, so it is compacted more densely. Cabbage should be a slide. Pour in enough brine so that it starts (with a full can of cabbage) to flow out of it, and when the cabbage is already laid, add a little to the very edges. We take into account that during the fermentation of cabbage, the brine will pour out of the jar, so it is advisable to put the jar in some kind of container so that all this does not end up on the floor or on the table)))))))) I cover it with a sheet. A day later I pierce it, after 12 hours I pierce it again. Then I try it, if it is a little bitter, then I leave it for another 6-8 hours. then to the refrigerator. All cabbage is always juicy and crispy. Optionally, you can add cranberries, lingonberries, apples, and whatever you like. Leave a little brine, it happens that when fermenting, all the brine “leaves”, then you can just add it. The cabbage will not become salty from this, but it will be juicy for sure). And most importantly, it is convenient, you can make the next jar, when the previous one is eaten, it will not take up much space.
* 1. Cabbage must be pickled varieties. Large.
2. Salt - coarse table salt, not iodized. I won’t say the norm of salt, because I salt by eye. But salt should be felt in the cabbage.
3. When you chop the cabbage, add grated carrot and salt, mix it well and put it in a bowl, do not grind too much.
4 Several times a day, pierce it to the bottom in several places so that bitterness comes out. At the end of sauerkraut, you can completely shake the cabbage, and then put it back into the container.
5. Oppression falls only when the cabbage is ready.
6. You can’t add sugar right away, cabbage can become “snotty”. Kash without sugar.
7. If cabbage does not release juice in a day, add salted boiled water.
8. You can’t immediately take out the cold. Under normal apartment conditions, cabbage ferments for 4-5 days, depending on the temperature of the room.
9. You can add to cabbage sour apples, cranberry.
10. I don’t believe in omens, but I sauerkraut on men’s days: Monday, Tuesday, Thursday.
11. Everything. Good luck! Salted cabbage in this way has never let me down. Salt and store cabbage in enamel saucepan on the balcony. In winter, I wrap it up and sometimes bring it into the apartment if it is very cold. Ate - I'm making a new portion. I buy cabbage.
* I recently tried this miracle at a party. Everything is simple. Cabbage and carrots, as usual, chop, crumple a little, add 1 tablespoon of sugar and 2 tablespoons of salt, put them tightly in jars to give juice. And then ... pour a shot of vodka or moonshine on top. We store in the refrigerator. I was treated to last year's, I thought it was made recently. I will only use this recipe!
* Products for crispy cabbage: 10 kg of white cabbage, 500 g of carrots, 70 g of salt per bucket of chopped cabbage, 5 bay leaves.
For the preparation of crispy cabbage, late-ripening cabbage varieties are used. Peel the heads of cabbage, chop. Grate carrots for cabbage coarse grater. Cover the bottom of the barrel with green cabbage leaves. Pour a bucket of shredded cabbage into a barrel, add carrots, put salt and Bay leaf. In the barrel, mix everything thoroughly, then pour the next bucket of cabbage. When the barrel is full, fill the cabbage, without ramming, with chilled boiled water. Pour water along the walls of the barrel so as not to wash off the salt. Take 600 ml of water for 1 bucket of chopped cabbage. Cover the barrel filled with water with cabbage leaves, and cover it with a white cotton cloth on top. Leave the barrel at room temperature for 1 day. The next day, cover the cabbage in the barrel with a wooden circle, put a load on the circle, press it lightly so that the brine appears on the surface of the circle. Leave the cabbage at room temperature for 8 to 12 days until fermentation is complete. After this time, put the cabbage in jars, cork with lids and lower it into the cellar or refrigerate.
There are many recipes, and one of them - pickling cabbage in jars with brine. Let's start with the choice of cabbage. It is best to take cabbage of medium-late varieties with rounded or slightly flattened heads for pickling. The leaves should be juicy, not dry and thin. Drop-shaped forks are not suitable for salting.
For salting to be successful, cabbage must contain a sufficient amount of sugar. There are varieties that are best suited for this purpose, for example, Slava. But in general, just taste the cabbage. If it is pleasant to eat it raw, then it will pickle normally. Salting in brine speeds up the process and, if there is a shortage of sugar in cabbage, allows you to correct this deficiency.
Take a fork of cabbage for 2.5-3 kg. Do not take small heads. They will have more waste, and the quality of the larger forks is better. Choose a dense white cabbage. If a strong greenery, then finished product it will be greyish.
For this amount, you need to take a couple of carrots, about 300g, a few bay leaves 2-5 to taste, black and allspice peas. Quantity - for an amateur. If you like spicy, then 10-15 peas per three-liter jar. From the given amount, you will get approximately 4 liters of workpiece. You can chop heads of cabbage with ordinary sharp knife, but a shredder or vegetable knife will simplify this process, the cabbage ribbons will be thinner and more uniform. Cut the head of cabbage in half or quarters, remove the stalk and cut off the thickest and coarsest veins. The width of the strips should not exceed 5 mm. We rub the carrots on a coarse grater or on a grater for Korean carrots.
Place the chopped vegetables in a bowl and stir. You can squeeze a little with your hands, but not necessary. Cabbage, strongly kneaded by hands, will turn out soft in salting. We fill vegetable mixture cleanly washed dry jars shoulder-length or slightly higher. Distribute spices evenly during styling.
Pour everything with chilled brine, which we prepare in advance. For him, dissolve 2 tbsp in 1 liter of boiling water. tablespoons of salt without a slide and 1 tbsp. a spoonful of sugar. Instead of oppression, so that the cabbage does not float on the surface of the brine, we insert a plastic lid inside the jar. Put the jar in a bowl and leave at room temperature. Fermentation will go on for about three days. In order for the gases to come out better, you need to periodically pierce the cabbage mass. This can be done with a bamboo sushi stick or a narrow stainless steel knife.
If the brine flows into the bowl, it should be collected in a clean jar. After that, remove the lid from the jar, close the jar and put it in the refrigerator. After cooling, the brine may settle. This is where the one we collected from the bowl comes in handy.
Another recipe for salting cabbage in a jar, this time without brine. The ratio of cabbage and carrots is the same as in the previous recipe. That is, for 3 kg of cabbage, about 300 g of carrots. Finely chop the cabbage, add grated carrots, about 1 tablespoon of salt and mix everything with your hands. Leave the bowl for an hour so that the cabbage gives juice. To make the harvesting successful, choose juicy sweet cabbage and carrots with crunchy, bright, not sinewy flesh. No need to rub the mass with your hands, otherwise you will get rags instead of cabbage strips.
If the raw materials are of high quality, then the juice will be quite enough without it. If it seems to you that the cabbage is not sweet enough, add a little sugar to the mass - about 0.5-1 tbsp. This will speed up the fermentation process. After an hour, transfer the cabbage to jars, adding 2-4 times to a three-liter jar between layers of vegetables 1 bay leaf and 2-3 black peppercorns. You can insert a glass of water of a suitable diameter into the jar to squeeze the cabbage mass. We put the jar in a clean bowl to collect the juice if it runs over the edge. Without sugar, such cabbage can ferment for 5-6 days at room temperature.
Salting cabbage pieces in jars simple and does not require a long time. When salting, you can add carrots, beets, fragrant herbs and spices. For such a preparation, we need a brine, just like with pickling, because coarsely chopped vegetables will not give enough juice. We prepare the brine at the rate of 2 tablespoons of salt a little more than 1 liter of water.
We clean the head of cabbage from a couple of upper leaves, cut it in half. Then each half into 3-4 slices, and the slices, in turn, cut across into 3-4 parts. At the bottom of the jar we throw a bay leaf and 3-4 peppercorns, then lay out the pieces of cabbage, sprinkling them with chopped large straws or carrot slices. If desired, you can add beet slices, garlic, cumin seeds, parsley or celery whole sprigs there. Approximate ratio: for 1 kg of cabbage 100 g of carrots, 100 g of beets, 3-4 cloves of garlic, a couple of sprigs of greens.
You can salt large pieces and ordinary finely chopped cabbage with carrots in one jar, laying both in layers. This will leave you with less free space. The jar, as usual, is filled with cold brine, oppression is placed. We leave the workpiece for 3-4 days at room temperature. The ideal temperature for fermentation is 18-20 degrees. Deviation in one direction or another may disrupt the process.
Methods for salting cabbage in jars
There are as many options for salting as there are housewives, because each has its own tokos, and cabbage has its own taste. Some add vinegar and vegetable oil when salting. But this is an amateur. If you are making a preparation with vinegar, it is better to use wine or fruit, it is much better than alcohol. You can make your own apple cider vinegar, but it is also commercially available. By the way, you can salt not only white cabbage. Suitable for this purpose, and red and colored, but it is better to salt it in brine. salting red cabbage made according to the same recipe as the white one. But it is better to do it with beets, and not with carrots. If you take a carrot, then do not rub it on a grater, but cut it into large strips or circles.
Salting cauliflower is done differently: for brine for 1 liter of water, take 1 tbsp. a spoonful of salt with a slide and 1 tablespoon of sugar without a slide. Take 2 heads of cauliflower with a total weight of about 1.5 kg, a pound of carrots, a head of garlic, 3-4 black peppers and sweet peas, 3-4 bay leaves. We disassemble the cabbage into inflorescences and blanch in boiling water for 1.5-2 minutes and immediately cool under running water cold water. Let's drain in a colander. After that, we put inflorescences and carrots in a jar in layers, evenly adding pieces of garlic and spices. Leave some space at the top of the jar. Pour the brine, put oppression and leave for 2-3 days at room temperature. After that, you can remove the workpiece in the refrigerator. It will be ready in 4-5 days. Allows you to speed up the process quick salting cabbage in jars hot brine.
hot salting cabbage in jars allows you to make a workpiece quickly. But vinegar will serve as a preservative here, and not lactic acid, which is formed during natural fermentation. Unfortunately, natural fermentation without vinegar is almost impossible to accomplish in less than 3 days. So, the recipe: for 1 kg of cabbage 100 g of carrots, a couple of cloves of garlic.
We take spices to taste, usually bay leaves and peppercorns, black and allspice. Brine: for 0.5 l of water 100-150 ml of vinegar 6-9%, half a glass of sugar, half a glass vegetable oil, 1st. l. coarse salt. Shred the cabbage into thin strips, three carrots on a coarse grater or grater for Korean carrot, mix everything in a bowl.
We lay out the cabbage slices on the banks not to the top, but leave a little free space. Pour into banks hot pickle and leave the workpiece for 3 hours. After that, you can eat it. You can do the harvesting in this way already in the spring. Summer varieties are also suitable. Because it cooks quickly, there is no need to big portion. Such a cabbage is stored in the refrigerator under a twisting or plastic lid.
Salting cabbage slices in jars on Georgian recipe the output will give you an excellent spicy snack, which has not only great taste but also beautiful to look at. She is quite capable of decorating even festive table. What we need:
White cabbage 3kg
Svela canteen 1.5 kg
leaf celery pair of bundles
Hot pepper 2-3 pieces (if you don’t like it very hot, take a larger pepper and one)
Garlic 2 large heads
Coarse rock salt 3 tablespoons with top
For this preparation, it is better to take medium-sized heads of cabbage weighing about a kilogram. It should be white, with juicy leaves without thick coarse veins. It is better to choose forks of the correct rounded shape. Beets take not very large, dark, sweet with a thin skin. First, prepare the brine: boil water and dissolve salt in it. Let's cool the brine.
You may need quite a lot of it, so do better with an excess. We remove 1-2 upper leaves from the cabbage, cut the stalk, and then cut the forks lengthwise into 6-8 slices. We do not cut out the stump so that the slices do not fall apart. We cut the beets into thin circles or semicircles. We clean the garlic, wash it, disassemble it into teeth. Each clove is cut into 2-3 parts. Remove seeds from peppers and cut into rings.
We fill the jar like this: put a little beetroot on the bottom, then cabbage slices, layering them with beetroot slices, garlic slices and pepper rings, add 1-2 rolled celery sprigs.
We fill the jar to the top. The topmost layer is beets. To prevent vegetables from floating up and peeking out of the brine, which can lead to mold, we push a plastic lid inside the jar or put a clean bottle of a suitable diameter filled with water or a glass in the neck of the jar. Leave the jars to ferment at room temperature.
The rate of fermentation depends on the air temperature and the sugar content of beets and cabbage. The warmer it is in the kitchen, the sweeter the vegetables, the faster and more actively the process will go. But in too hot weather, it is not worth harvesting. The cabbage will be ready in 3-5 days. After that, the jars are covered with plastic lids and put in the refrigerator. It can be served on the table in slices, as salted, or cut into smaller pieces. We also put the pieces of beets and garlic on a plate, they also taste great. Such cabbage, along with others, will perfectly decorate the festive table.
Salted cabbage in glass jars
Cabbage can be salted not only with carrots. The following few recipes will allow you to prepare it with various additives. The recipes have only one thing in common: they do not require sterilization and can be stored in the refrigerator under plastic lids.
1. Salad: for 5 kg of white cabbage, take 1 kg onion, carrots, bell peppers, 1 glass of vegetable oil, 9% vinegar, salt and sugar. Finely chop the cabbage, rub the carrots on a coarse grater. Onion cut into half rings. bell pepper remove seeds and cut into thin strips. Place the vegetables in a large bowl and mix with the rest of the ingredients. Let stand for 5-6 hours, then lay out in clean, dry jars and put in the refrigerator for storage. If the portion is too big for you, make half.
2. Cabbage with apples. You can add apple slices to the cabbage mass, the taste of the workpiece will improve, it will acquire an apple flavor. But it is better to put two or three whole apples in a jar, distributing them evenly. In this case, the apples will be very tasty. And they can be cut into slices when serving and served in a salad bowl along with cabbage. For 1 kg of cabbage, take 100 g of carrots, 100 g of apples, 20 g of salt. Spices: black pepper and sweet peas, bay leaf - to taste.
3. Cabbage with lingonberries. For 1 kg of cabbage 100 g of carrots and 30-50 g of lingonberries. This preparation makes it possible to take less salt, since lingonberries contain a natural preservative. Mix the vegetables in a bowl and salt as you salt regular salad. Add cranberries and stir. Arrange on the banks, putting oppression on top. After 3-5 days, the workpiece can be removed in the refrigerator. During fermentation, it is necessary to pierce the cabbage mass in order to release gases.
Interesting fact: there are more vitamins in sauerkraut than in fresh cabbage, and their composition is richer.
Anyone who has tried homemade sauerkraut is sure that it is much tastier than store-bought. The only fact that stops many from making it is false beliefs about complexity. culinary technology and a large amount of work. But fermentation in tubs, buckets and other large containers takes up special time costs; but cabbage for the winter in jars in brine attractive for its compactness, convenience and speed of execution. Salt white cabbage glass containers good for beginners or in cases where the recipe is just being tested. In addition, all kinds of additives are made in jars to the main ingredient: grapes, sweet pepper, cranberries, beets and, surprisingly, even pumpkin.
The crunchy cabbage variety is extremely healthy and rich in vitamins. First courses are cooked from such a preparation (from one made without additives), it is stewed, served as a salad ... Made in jars helps residents of cities who do not have conditions for storing bulk fermentations. After all, improper storage will bring all efforts to naught. Pickle acts as a preservative for snacks; although cabbage is sometimes salted without salt, it will not last long. Do you need sugar sand for pouring? The question is not the same. Sugar is used to speed up fermentation. And its quantity is rather symbolic, and practically does not affect taste qualities dishes. Not a large number of blanks are closed both in glass vessels and in enameled pans of moderate displacement.
Cabbage for the winter in jars in brine: Recipe
The ideal result of cabbage pickling is crunchy, fragrant and unusually tasty snack. Besides, fast food! According to the proposed recipe, there is no need to crush chopped cuts, since salting is carried out in salt brine. So, for one three-liter container, you will need to prepare: a little more than two kilos of juicy white cabbage, but late varieties, 2 small carrots, a few bay leaves and, if desired, a couple of peas of allspice and black. The brine consists of the following ingredients: 1.5 liters of filtered water, 2 tbsp. rock, non-iodized salt and the same amount of sand-sugar.
Cabbage for the winter in jars in brine: recipe 5
Another fast way cabbage preparation implies the presence following products: 1 fork weighing about a kilogram, 1 medium carrot; and for pouring 1.5 liters of water, 4 tablespoons are taken. non-iodized coarse salt, 9 tbsp. granulated sugar, 1 measured glass of odorless sunflower oil and the same volume of octa 9%, 7-8 bay leaves, 10 grain black peppers.
1. Instant Spicy Cabbage - 15min!
Very fast cabbage - 15 minutes and you're done!
Cooking:
We take from the calculation three kilograms of cabbage. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze out 3-4 cloves of garlic from the garlic. To mix everything.
Making the marinade:
We put one and a half liters of water on fire. Add 200 g of sugar, 3 tablespoons of salt (without top),
250 gr. sunflower oil. When it boils pour 200 gr. vinegar 9%. It should boil for 2-3 minutes.
The marinade is ready.
Pour the cabbage with hot marinade (The cabbage softens a little from this. But only a little. Therefore, do not be afraid to pour it hot, right from the stove. The cabbage will stand in this marinade for 2 hours. And you can eat it. Now many people do cabbage this way. They used to do it in the usual way, I had to wait until she ferments, starts to sour.
And this method is fast. Cabbage is delicious and full of vitamins. CRISPY!!! We mix. Let's stand for 2 hours. Mix again and pack in jars.
Very tasty and healthy!
2. Cauliflower in marinade
I have been making this cabbage for a long time. This bright, undeniably original and very tasty preparation will delight those who love cauliflower, same as me.
cabbage has interesting taste- sweetish and at the same time with a slight sourness.
Wash the cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 l jar, put 1 peeled, washed and chopped carrot between the layers, 1 sweet pepper, hot pepper to taste, celery stalks or root.
You can add other vegetables as well.
Marinade:
3 art. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,
a couple of bay leaves, a few peas of allspice.
Bring the marinade to a boil and pour over the vegetables. Cool down. Keep 2 days in the refrigerator, and then enjoy the taste. I really love this cabbage.
3. "Pleasure" (especially for non-lovers of zucchini)!
This recipe is amazing for many reasons:
1. preparing is sooo simple, a minimum of your efforts
2. it turns out sooo tasty, delivering maximum pleasure
3. most important!!! this salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has yet guessed from the first time what the salad is made of - EVERYONE says "OOo very tasty pickled ... CABBAGE!!!"
3 kg already peeled (!) from the peel and seeds of zucchini, 0.5 kg of onions, 0.5 kg of carrots.
Carrots and zucchini - grate on a Korean grater. it is necessary (!). otherwise your secret will be revealed.
Onion cut into thin half rings.
Add to vegetables: 1 tbsp. sugar, 2 tbsp. grows. oil (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt
Gently and lovingly mix all this in a large container with your hands, immediately spread it into jars (0.7 liters is most convenient) and erase for 15 minutes.
Everything!!! I've been writing longer than I've been doing. Very fast. The vitamins are preserved. Zucchini, (aka "cabbage") are crunchy. The main thing - very tasty. Under good vodka and with shish kebab (or just with potatoes) - oooooo!
4. Pickled cabbage rolls with spicy carrots!
Recipe by Natalia Molchanova.
Our cabbage rolls will be ready a day after they are infused in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For marinade:
- 0.5 l of water, 1/4 tbsp. sunflower raffin. butter (maybe a little less)
- 2 tablespoons of salt (or to your taste), 1/2 cup of granulated sugar (or to your taste)
- 2/3 tbsp. vinegar (or to your taste), allspice - 3-4 peas
Mix, heat until boiling. Turn off the heat and pour in the vinegar.
Dip a small head of cabbage (about 1-1.5) into boiling water, and gradually disassemble into leaves, in the same way as for preparing ordinary cabbage rolls. The leaves should be slightly soft.
Put on a plate and cut off the thickening with a knife.
Grate the carrots Korean grater, season with marinade, mix and let it brew for at least half an hour. Sprinkle with sesame seeds.
Marinade: sesame oil, vinegar, salt, sugar, garlic, pepper mixture ( mustard seed, coriander, allspice, black pepper, red pepper).
Put the carrot filling on the cabbage leaf and roll it up in the form of a cabbage roll. If the leaves are very large, you can divide them into several parts.
Put the cabbage rolls in a deep container, add 2-3 bay leaves and pour over the chilled marinade.
Put under pressure and leave to marinate for a day at room temperature.
Then put in the refrigerator.
5. Pickled cabbage
The cabbage is crispy and delicious!
Ingredients:
- 2 kg of cabbage, 3 carrots, 3 beets
For marinade:
- 0.5 liters of water
- 3 heaping tablespoons of sugar
- 3 heaping tablespoons of salt
- 1/2 cup sunflower oil
- pinch hot pepper ground
- 2 bay leaves
- 3/4 cup vinegar
- 1 head minced garlic
Cooking:
1. Shred the cabbage.
2. Grate carrots and beets.
3. Cook the marinade: boil everything for 10 minutes.
4. Mix with cabbage, arrange in jars and sterilize for 10 minutes.
6. Salad "Simply GENIUS!"
Girls .... so delicious .... the tomatoes are fresh, the cabbage is crunchy ....
Would need:
1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots
If there is no vegetable, then take 2 kg. another vegetable.
Cut everything like a salad, carrots on a grater. Mix all vegetables.
And add there:
rast. oil -200gr. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons
To mix everything. Put on fire. Bring to a boil and boil for exactly 2 minutes.
Bank immediately. Roll up. Wrap up.
7. Pickled cabbage with beets
Pickled cabbage is great snack and good addition to many second courses, and cooking such cabbage is easy and simple. Delight your loved ones with such a delicious cabbage!
Ingredients:
Cabbage - 2 kg, Carrots - 2 pcs, Beets - 1 pc
For marinade:
Water - 1 l, Sugar - 150 g, Salt - 2.5 tablespoons, Sunflower oil - 150 g
Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head
Cabbage weighing 2 kg cut into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots, 1 large beetroot. Mix it all, put in a saucepan. It turns out a lot.
For the marinade, mix water, sugar, salt, oil, bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the cabbage in a saucepan with hot marinade, cover with a plate without a load on top (press down a little with your hand first so that a little marinade appears visually from above, then it will fit under the plate on its own).
Leave for a day at room temperature. You can use it in a day. Spicy lovers can add pepper and chili for spiciness.
8. Bomb cabbage
Ingredients:
-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets.
Marinade:
150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar
2 tbsp - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water
Cooking:
1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar.
2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour cabbage with boiling marinade.
3. Ready in the morning! You can eat!
9. Pickled cabbage (large leaves)
Cooking:
Cut the cabbage into large squares so that you get "piles" of cabbage leaves. Grind one carrot on a grater. One hot pepper cut in half (this is for lovers of spicy) Gently put the "piles" in a jar, pouring carrots. Put a hot pepper in the middle of the jar (for those who like it hotter). Do not ram the cabbage. Fold loosely.
For the preparation of brine from the calculation
for one 3-liter jar:
Boil 1 liter of water. Add 1 cup sugar, 2 tablespoons salt
After cooling, add to the brine: 1/3 of a glass of 9% vinegar
Pour the brine into the jar. Put the jar in the refrigerator. After three days, white cabbage is ready,
sweet, tasty, crispy. (Tatiana Zubchenko)
10. Sauerkraut
I want to bring to your attention my favorite recipe, according to which I ferment cabbage.
This recipe is good because at any time you can ferment very quickly (literally 2-3 days) a small amount of cabbage and store it in the refrigerator.
Show full..And this is important in the conditions of city apartments, where there is catastrophically little space for storing conservation, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.
So preparation:
- Fill a 5l jar tightly enough with chopped cabbage + carrots (I rub it on a coarse grater)
- pour in a COLD brine prepared in advance (in 2 liters of BOILED water dissolve 3 tablespoons of salt with a slide);
- for two days in the heat, the cabbage ferments, so that there is no bitterness, we must periodically pierce it, releasing the accumulated gas (this, I think, is known to everyone);
- on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it;
- pour the already sweetened brine and put the jar in the refrigerator, by the evening the cabbage is ready.
A small nuance ... cabbage quickly ferments in the heat, but if it's cold in the apartment, the process will take a little longer.
If the brine was not drunk faster than the cabbage ended (and this is exactly what we do), then wonderful sour cabbage soup can be prepared on it.
- the dish, at first glance, is simple. In general, there is nothing to be smart about, it is enough to chop the vegetable, mash with salt, add a little carrot, sprinkle with dill seed. AT suitable container decompose and keep warm for several days. However, the result does not always correspond to the efforts and expectations made, sometimes your favorite snack comes out unattractive, bland. How to pickle cabbage so that it is crispy, juicy and moderately sour? Buying the “right” forks is half the battle.
Delicious cabbage: a choice of heads of cabbage for pickling
Medium and late-ripening varieties are suitable for pickling (“Glory”, “Gift”, “Gingerbread Man”, “Gribovsky Zimny”). Their forks are dense, not heavy in size, with protruding sides, as if flattened. If the upper green leaves are not removed from the heads, it means that they were stored correctly, they did not freeze. Pay attention to the stalks, a white cut is a sign of freshness; in stale, wilted cabbage, it is beige or even brown. By the way, the length of the "stumps" should be at least 2 centimeters.
Be sure to inspect the heads of cabbage, carefully, from all sides, cracked, with dark spots, signs of rot, bad smell it’s better not to take it, it’s tasty, with an appetizing crunch, it still won’t work out of such raw materials. It is recommended to give preference to large forks, weight from 3 to 5 kg guarantees maturity. Such a vegetable was filled with juices over the summer, contains right amount Sahara. And without it, the normal fermentation process is impossible, on which cabbage pickling is actually based.
Tips: how to pickle cabbage deliciously
- In the old days, cabbage for the winter in oak barrels fermented, now mostly in glass jars and enameled pans, buckets. The main thing is that there are no chips on the inner surface, contact with metal spoils the cabbage. Therefore, it is not salted in iron and aluminum containers. In addition to dishes made of wood, glass, ceramics, food-grade plastic containers are also used.
Preparation of cabbage for sauerkraut is carried out in a well-ventilated area. We advise you to treat the tabletop, cutting board on which it is to be chopped with a solution table salt(tablespoon per liter of hot boiled water). Rinse with salted boiling water and containers for laying cabbage. They can also be wiped from the inside with vodka, alcohol or apple cider vinegar. And, of course, cooking cabbage (cutting, rubbing with salt) is done only with cleanly washed hands. This is one of the main conditions for pickling cabbage so that it is crispy. After all, when exclusively lactic acid bacteria participate in fermentation, cabbage for the winter succeeds, which is necessary. But the forks themselves are not washed, only the outer leaves are removed.
With iodized salt, vegetables are not preserved, cabbage is not fermented with it, it turns out tasteless and soft. It is advisable to take the usual rock salt medium or coarse grinding, at the rate of 2.5-3% by weight original product. That is, 25-30 g (about a heaping tablespoon) per kilogram of chopped cabbage. Slightly salted salad to taste. Of course, you can get by with less salt, which is undoubtedly more useful, but such a cabbage will definitely not be crispy. And you need to eat it faster, until it peroxides.
When asked how tasty it is to pickle cabbage and keep all the vitamins in it, I will answer without hesitation: cut it neither finely nor coarsely. Stop at the golden mean. Strips of medium width (0.5-0.6 mm), certainly the same, will be salted and ripened at the same time.
By the way, you should not knead them with special zeal, like dough, a few pressures are enough. But you need to mix the ingredients carefully. And put it tightly in a container, tamp it in a jar with a wooden pestle so that the cabbage is in brine. During salting, it is pierced a couple of times a day with a needle, a torch, long, so that it reaches the bottom. Thus, carbon dioxide formed during fermentation is removed from the workpiece. If this is not done, the cabbage in brine will come out not only flabby, slimy, but also bitter.
As soon as the cabbage reaches, usually for 3-4 days, it is cleaned in a cool place, in a cellar, refrigerator. It is perfectly stored at temperatures from -2 to +2 degrees. It is advisable not to keep it in the cold, the crunch will disappear, and some of the nutrients (enzymes, vitamins).
And here are some more “believe it or not” tips on how to pickle cabbage so that it is crispy. They say that it is better to do conservation on a growing moon, 5-6 days after the new moon are considered ideal. Moreover, cutting and kneading is always in a good mood. Previously, in the villages they salted cabbage with a cheerful company, making jokes, singing perky ditties.
cabbage quickly and tasty: a classic recipe
Salting cabbage in large volumes is not relevant now, by the spring, when immunity needs enhanced support, useful material in the vitamin product are partially destroyed, and the taste changes, of course, not for the better. In addition, it is problematic to store large stocks in the apartment. Therefore, salting in small portions is beneficial, since this vegetable is sold in stores all year round.
And so, cabbage in a jar, for example, in a three-liter? It will fit a four-kilogram fork and 2-3 carrots, their weight should not exceed 10% of the weight of the cabbage. Carrots and the color of the workpiece will “revive”, and fermentation due to sugar will accelerate. Have the same function Rye bread, a black crust is placed on the bottom of the container, honey and, do not be surprised, vodka (20-30 ml - per 3 liters). Here is a ready-made solution for you, how to pickle cabbage quickly and tasty. However, first things first.
The upper dirty leaves are removed from the head, the stalk is removed and discarded, nitrates accumulate in it. Carrots are washed, peeled and rubbed on a coarse grater. The forks are divided into 4 parts, each quarter is alternately chopped into medium-sized strips. Sprinkle with a tablespoon of table (can be sea) salt. Add grated carrots, mix and lightly crush. Then pour from the cutting board into a clean and dry glass container. If desired, flavored with dry dill seeds (cumin), compacted. After laying the last batch, they are carefully tamped, juice should stand out. By the way, during the fermentation process, its level will rise, so the jar is not filled to the neck, leaving 5-6 cm of free space, and put on a plate. Otherwise, the brine will spill onto the table.
The container is covered with a double-folded gauze napkin. Every day, morning and evening, they pierce the pickle with a skewer (knitting needle), releasing carbon dioxide, and collect the foam with a spoon. If the kitchen is hot, more than 22 degrees Celsius, on the third day the cabbage will become quite sour. It is placed in the refrigerator, where the fermentation gradually fades. After a day or two, you can eat a vigorous snack. It's old, everyone famous recipe how to pickle cabbage so that it is crispy, sour and very tasty. But there are other options for your favorite snack.
Quick cabbage with horseradish and garlic
Spicy food lovers will appreciate this original dish. Its preparation begins with a marinade. Pour 1 liter of water into the pan, pour a glass of sugar, one tablespoon of salt and 3-4 peas of black pepper. The ingredients are for a 3 liter jar. Boil for 5 minutes covered, then cool until room temperature and season with apple cider vinegar and refined sunflower oil (200 ml each). Cabbage (large fork) is chopped, carrots (4-5 pieces) are cut into small strips or grated. Grind two peeled horseradish roots with garlic (1 head). In order not to cry from the explosive smell, they put on the exit mouth of the meat grinder plastic bag. You can use ready-made pureed horseradish from the store, adding garlic to it.
We proceed to the main stage, how to pickle cabbage in a jar of hot seasonings. Mix chopped vegetables with a mixture of horseradish and garlic, spread in a glass container, compacting with a spoon. Pour in the prepared marinade, cover with a plastic lid and place in a cool place. After 2 days quick cabbage will be ready, and if it stands longer, it will become even more vigorous and tastier.
How to salt cabbage "Bavarian style"
The Germans cook cabbage with apples and cumin. Its seeds (3 tablespoons) are heated in a dry frying pan and ground with a pestle. In Germany, it is customary to chop white cabbage finely, but in this case it will definitely not crunch. Therefore, we advise you to cut it (3.5 kg) into small rectangles, and three apples (without cores) into thin slices. A couple of carrots are grated. In an enameled saucepan, the cabbage is mashed together with salt (2-3 tablespoons), cumin and juniper berries (10-15 pieces). Carrots and apples are added, leveled and pressed with oppression. As a load, you can use, for example, a jar of water.
Otherwise, the algorithm of actions on how to salt cabbage in German is no different from the traditional Russian method. Do not forget to pierce the pickle, remove the foam, but do not overexpose in heat. Otherwise, the appetizer will come out very picky. Store it in the refrigerator, serve as, or as a side dish to fried sausages. Overeat!
Surely you also have your own “branded” ones, how to pickle cabbage so that it is crispy and tasty. Let's exchange experiences and share secrets.
