kerescan - Aug 25th, 2015
Homemade pickling of cabbage for the winter is a process that seems to have been known for a long time for all of us. But are you doing everything right and how tasty is your sauerkraut? In this recipe, I will try to explain in detail how to salt cabbage, what processes occur during pickling and what to do so that the cabbage does not become acidic, does not become bitter, and always remains as fresh - tasty and crispy.
And so, how to pickle cabbage for the winter at home correctly.
Let's start with the fact that mid- and late-ripening cabbage varieties are suitable for pickling. We clean the cabbage heads, cut off the stalk, remove the top leaves, wash them, cut them into 4 parts and finely chop them.
Also finely chop (shred into coarse grater) carrot. You can also add whole or chopped apples to the cabbage; the best variety for pickling is “Antonovka”, red Bell pepper, lingonberries, cranberries, caraway seeds. The taste of cabbage is improved by berries and apples, and vitamin C is better preserved with peppers. Whole heads or heads of cabbage cut in half can be placed between the chopped cabbage.
It is preferable to ferment cabbage in wooden barrel or a tub, but in the absence of one, it will do enamel pan. You just need to remember that cabbage will be stored in a saucepan for less time than in a barrel or tub.
Wash the fermentation container thoroughly, scald it with boiling water, put a layer of cabbage leaves on the bottom, then chopped and grated cabbage with salt, to which we add apples, carrots, berries, sweet peppers or one of the above. The layer thickness should be approximately 5 cm.
Next, we continue salting the cabbage by compacting it with a board or with our hands. But you don’t need to compact the cabbage too much so that it doesn’t become soft. So fill the tub to the top, leaving less than 10 cm on top. Place whole ones on top cabbage leaves, cover with a clean linen cloth, and then with a washed wooden circle, well fitted under the tub. We press the circle on top with a clean stone. To prevent the cabbage from spoiling and darkening, the circle should always be covered with brine.
For 10 kg of peeled cabbage, take 7-10 pieces. carrots and apples, 1 cup lingonberries or cranberries, 2 g cumin, about 250 g salt.
Cabbage turns out tasty if you replace 1/5 of the salt that is required in the recipe for cabbage with sugar. Sugar speeds up the fermentation process. If we add sugar to cabbage, then instead of the required amount of salt, you need to take 200 g of salt and 50 g of sugar. The rest of the ingredients are the same.
Cabbage tastes ideal when it ferments at 18-20°C for 7-11 days. If the temperature in the room is higher, then fermentation will go faster and the cabbage will no longer be as tasty, and if it is lower, fermentation will slow down, little lactic acid will be released and the cabbage will taste bitter. During fermentation, gases are released that must be removed. How to do it? Simply pierce the cabbage with a long stick to the bottom in several places. This procedure must be done every day.
At first the cabbage will increase in volume and the brine may overflow. It should be scooped out into a clean container, and then, when fermentation stops, added back to the container.
Also, it is necessary to constantly remove the foam from the surface of the cabbage, as it harbors harmful bacteria.
The cabbage is considered ready if bubbles stop forming on the surface and the brine becomes clear.
Now, let's prepare the cabbage for long-term storage: Wash and scald a cloth, a circle and a stone with boiling water, wipe the sides of the tub with the cloth. Before wiping, soak the fabric in strong saline solution. If cabbage is stored for a long time, then you need to do this all the time, as mold forms.
Blank from sauerkraut should be stored in a room with a temperature around zero. Cabbage should always be covered with brine - without brine, its vitamins are quickly destroyed. You should also not rinse the cabbage, as you can wash out valuable minerals.
Just like in a barrel, you can ferment cabbage in glass jars, but the fermentation process of cabbage in a jar is shorter - only 3 days. When the cabbage has fermented, it should be covered with a tight lid and kept in the basement or refrigerator.
Sauerkraut in a barrel or tub keeps well all winter. It is good as a salad with onions, and fried as a side dish for meat. Also, you can cook first courses from sauerkraut (cabbage, borscht). And if you pickle cabbage with whole small heads of cabbage, then in winter you can cook cabbage rolls with rice and meat. What methods of pickling cabbage do you use? What are your family’s secrets for pickling and pickling cabbage? As always, I look forward to your feedback in the comments below the recipe.
Cabbage is for human body source of vitamin C. As is known, in winter time we don't have enough of it, so we try to eat fortified foods. Sauerkraut is considered very healthy dish. Until spring, we can consume it and receive the substances the body needs. We will tell you how to pickle cabbage tastier in this article. We offer caring housewives an interesting recipe.
Pickling cabbage
This vegetable can be prepared in different ways, but let’s look at how to pickle cabbage tastier. For four three-liter jars you will need:
- fresh white cabbage in the amount of 6 kg;
- fresh large carrots - 7 pcs.;
- spices Bay leaf);
- salt in the amount of 14 tablespoons;
- sugar - about 7 tablespoons;
- about 7 liters of drinking water.
delicious: step-by-step technology
You can salt cabbage in jars, in a barrel or in another container convenient for you. We suggest using regular three-liter jars. The product is stored well in them, and the container itself does not take up much space in the cellar. In addition, the transparency of the jar allows you to monitor the salting process.
1 step
Firstly, the vegetable should be properly chopped. There are special graters with a flat blade for this. You can do this with a knife, but a shredder will save your time and effort. Do not rub cabbage stalks!
Step 2
After preparing the cabbage, you need to wash and peel the carrots. It is crushed using a regular coarse grater.
Step 3
Combine chopped vegetables and stir in a large container. This is convenient to do in a basin or large saucepan. Do not add salt and press with your hands.
Step 4
Place chopped vegetables in prepared jars (washed and dry). Compact tightly, all the way to the top. Top each layer with allspice peas and bay leaves. It is enough to make three bookmarks: at the very bottom, in the middle and at the top. Garlic lovers can add a few cloves.
Step 5
What's the best way to pickle cabbage? For good taste you need brine. It is prepared as follows: per liter of drinking water you need to take 2 large spoons of salt and 1 spoon (large) of sugar. Spoons should not be heaped. In a large saucepan, dissolve the specified amount of sugar and salt in 7 liters of water.
Step 6
Fill jars with compacted cabbage with brine. Don't try to use the entire volume. You should have a little more than 0.5 liters left. Place leftovers in the refrigerator. You will need them, because after 4 days the cabbage will absorb the liquid and additional brine will be needed in order to completely cover the ingredients. You can store cabbage for a long time, but be sure to store it in a cool place.
Step 7
Cover the jars with plastic lids and take them to a cool place. After 3-4 days you will add liquid to the containers,
Serve cabbage to the table
Now you know, the snack can be eaten after 5-7 days. Or you can leave it in the cellar or basement until winter. There's nothing better on frosty evenings hot potatoes with herring and crispy sauerkraut. Bon appetit!
Cabbage is a favorite vegetable not only of adults, but also of children, which contains a large number of useful substances. Cabbage contains the most ascorbic acid (vitamin C), the content of which increases with low heat treatment. Therefore, in any form, the vegetable contains enough of this useful vitamin. How to salt cabbage?
The main signs of vitamin C deficiency are rapid fatigue of the body and reduced immunity. Frequent use Eating cabbage in any form can compensate for the lack of this vitamin. Therefore, from time immemorial, people have come up with new recipes with cabbage. And the main task was to preserve the vegetable for a longer period, so that it would be possible to use it all winter useful product for food. This is how pickling cabbage became popular.
Pickling cabbage is the most in a simple way preservation, due to which microorganisms do not develop and the product is stored for a long time. Another method of canning is fermentation. However, when room temperature The product does not store well, so it is best to store it in a cool place.
The easiest way to store cabbage is pickling. To improve taste qualities product, you can add various spices (dill, cumin, bay leaf, etc.) or other products (carrots, beets, apples, etc.). Adding other foods and seasonings to the cabbage during the salting process makes the recipe more exotic and the taste more refined. As for sauerkraut, it is a completely different product in terms of taste, but no less healthy.
In the old days salt was in great short supply, and the original method of fermentation differed from the modern one. Others were added to the finely chopped cabbage necessary products(apples, carrots, and so on), then clean water was added to the container (most often a barrel) and pressed down on top with some kind of weight. It could be, for example, a heavy stone.
The essence of sourdough is that the sugar present in the vegetable is fermented by lactic acid bacteria that are present on its surface. This method prevents the development of mold and enhances the taste of the product. The whole process takes about a week, after which you need to place the sauerkraut in a cold place. A tasty and healthy product is ready.
However, in urban conditions it is much more difficult to prepare sauerkraut than salted cabbage. Therefore, pickling is more popular among modern housewives than pickling.
Table with the characteristics of salted and sauerkraut
The table below shows more clearly all the differences between these two processes.
| Salted cabbage | Sauerkraut | |
| Cooking method | An important ingredient in preservation is salt. And for taste, various vegetables, fruits, berries and spices are added. | The cooking process is based on lactic acid bacteria that are present on the surface of the vegetable. Additional products can also be added to the recipe, as for pickling. |
| Storage | Stores well both refrigerated and at room temperature | A cold storage place is more suitable, especially immediately after fermentation. At room temperature, shelf life decreases. |
| Usage | Added to salads, also used as a side dish or snack. | It is used in the same way as salted. It has also found application in folk medicine. |
Salted cabbage is popular for its unique taste and low calorie content. It can be used not only as a side dish, but also as an independent dish. However, it is worth figuring out what the dish brings: harm or benefit.
The finished product already contains a large amount of vitamin C, which is necessary for the body with reduced immunity. Regular use of the product in food will reduce the possibility of contracting ARVI or influenza. This effect on the body indicates clear benefits.
IN salted cabbage contains another useful element - potassium. It helps strengthen the heart muscle and also prevents the formation urolithiasis. Therefore, we can say that the snack brings undoubted benefit for the body.
But there are categories of people for whom excessive consumption of the product can be harmful. This category includes people for whom salty foods are contraindicated. Among them are those who suffer from kidney disease, since salt retains fluid in the body, which leads to edema.
Patients with ulcers and gastritis should also avoid this snack. After eating an acidic product, the disease may worsen.
What varieties of cabbage are suitable for pickling?
For pickling, as for pickling, choose the same varieties white cabbage. After all, only certain varieties are suitable for winter preparations. Usually late varieties are chosen, but sometimes mid-ripening varieties are also used. The amount depends on the ripening of the vegetable. useful vitamins and minerals. The longer it ripens, the more of them are contained in the vegetable.
The mid-season cabbage variety ripens closer to September. By this point, a large amount of nutrients has already accumulated in the vegetable. In terms of taste and shelf life, these varieties are much better than the earlier ones.
Most often, late varieties of cabbage are used. They have a crispy and dense texture, and their taste compares favorably with others. For preparations, these varieties of white cabbage are most suitable for pickling.
Hybrid varieties of cabbage are not very widespread. They are very suitable for pickling and are large in size. Such varieties are suitable for food only three months after cutting. Cabbage heads are heavy and very strong.
Basic rules for pickling cabbage
Once you have decided on the type of cabbage, you need to consider a few more rules for preparation and how to salt the cabbage.
- It is necessary to choose the right head of cabbage. Determine by touch whether the cabbage is crunchy, and whether it is loose or dense. Since it is loose, it is not suitable for workpieces.
- Make sure that the vegetable is not frozen if you salt it in late autumn. If there are green and healthy leaves, then the vegetable is not frozen and is suitable for pickling.
- Green leaves should be removed before chopping.
- You need to chop the cabbage into thin strips. To do this, you can use various devices (a special grater, vegetable cutter, etc.) or a kitchen knife.
- Herbs, spices, and other vegetables need to be washed, peeled, and sorted.
- It is better to salt the cabbage in small portions, and after eating it, cook it again, since the salting time takes 2-5 days, depending on the recipe. Rich recipe allows you to experiment and select suitable recipe for your taste buds.
The most delicious recipes
Previously, salting was not so popular, since the process was very labor-intensive, and salting had to be done in huge barrels. Over time, thanks to the experiments of modern housewives, a large number of recipes and methods for pickling have appeared.
The cooking procedure itself has also been simplified. And the many options for salting cabbage will help you choose the best recipe.
Classic recipe
The classic recipe is the most popular among the rest. It is used for salting cabbage and carrots. The cabbage takes on a pinkish tint.
Required Products:
- 5 kg cabbage;
- 1 kg carrots;
- 1.5 tbsp. Sahara;
- 0.5 tbsp. salt.
After chopping the vegetables, you need to place them in a container and sprinkle with sugar and salt. The vegetable mixture needs to be mashed and mixed. When it releases the juice, you need to put everything into jars and fill it with brine, which is prepared from boiled water with 450 g of sugar and 300 g of salt.
The jars with the future snack remain open for 5 days at room temperature. After the fermentation process is complete, you need to add brine to the very top. Close everything with lids and place in the refrigerator or other cold place. There is no need to sterilize the dishes.
The original recipe with beets will appeal to lovers of spicy foods. The color of the resulting mixture is especially pleasant, which is close to crimson. This dish will be a bright accent on the holiday table.
Required Products:
- 4 kg cabbage;
- 3 kg beets;
- head of garlic;
- 2 horseradish roots;
- 2 l. water;
- 100 g salt;
- 0.5 tbsp. Sahara;
- 4 bay leaves;
- 2 pcs. cloves and 10 black peppercorns.
You need to cook the brine immediately. Add salt, sugar, bay leaf, cloves and pepper to boiling water. Chop and grate the vegetables, and crush or finely grate the horseradish and garlic. Mix everything. Place the beetroot-cabbage mixture in a large container, add brine and press down with a weighting agent on top. This could be a plate with a weight on top. You need to stir the mixture to free it from gas bubbles.
The dish will be ready in 2-3 days.
With apples
The recipe with apples is distinguished by its simplicity and unusualness. Suitable for housewives living in apartments, since cabbage is salted in jars and does not take up much space.
Required ingredients:
- 2 kg cabbage;
- 400 g carrots;
- 4 things. apples;
- 70 g each of salt and sugar;
- 5 pieces. bay leaf;
- 20 peppercorns.
We cut the apples into cubes, and the cabbage and carrots into strips (the carrots can be grated). Add salt, sugar, pepper and bay leaf to the cabbage-carrot mixture. The mixture should be placed in jars in layers: cabbage mixture, apples, cabbage mixture, and so on almost to the very top.
After 3 days of fermentation of the mass at room temperature, it should be moved to a cool place for another week. And only then eat it.
The cabbage in this recipe captivates with its spicy aroma and pleasant taste.
Required ingredients:
- 4 kg cabbage;
- 6 pcs. carrots;
- 100 g salt;
- allspice, bay leaf and cumin to taste.
As in previous recipes, three carrots and shredded cabbage. Place the carrot-cabbage mixture in a bowl or other large container. After this, you need to add salt and lightly mash the mass.
It is better to salt food in a pan or bucket. Each laid out layer should be sprinkled with spices. He also covers everything with a plate with a weight along the diameter of the container. The appetizer is prepared for about a week at room temperature.
In the bank
For one three-liter jar you need:
- 3 kg cabbage;
- 1 carrot;
- 2 tbsp. spoons of sugar;
- 1 tbsp. spoon of salt.
Shredded cabbage should be mixed with grated carrots. Add salt and sugar and mix everything. Then compact the mixture thoroughly into a jar. This recipe does not need brine, as the cabbage will give the necessary juice. After 3 days the dish is ready to eat.
With pepper and garlic
Delicious and unusual dish made using this recipe. Garlic and pepper add heat and spice.
Required Products:
- 1 kg cabbage;
- 1 PC. carrots;
- 1 PC. pepper;
- 1 clove of garlic;
- 50 g sugar;
- 1.5 teaspoons salt;
- 70 ml sunflower oil;
- 150 ml water;
- 2 tbsp. spoons 9% vinegar.
You need to chop the cabbage, peppers, and carrots into strips. Chop the garlic and add to the shredded mixture. Next you need to add salt and sugar and mix. The last step is to add vinegar, oil and warm water. Place under pressure for several hours, or better yet, overnight.
Cabbage pickled according to this recipe has a delicate sour taste. Goes well as a side dish with fried potatoes.
Required Products:
- 3-4 kg of cabbage;
- 300 g carrots;
- 3 tbsp. spoons of salt;
- 1 tbsp. spoon of dry dill seed.
Chop carrots and cabbage. Place all the cuttings in saucepans or other convenient containers. Add salt, mash all the contents and mix. At the end, add dill seed to the mixture.
You need to place a weight on the dish with cabbage. This can be a simple plate with a stone or other weight placed on top. If the dish is filled to the top with cabbage mixture, then you should place a large container so that the brine flows into it.
The entire salting process takes 3-4 days at a temperature slightly above room temperature. For long storage Move the snack to a cold place.
For proper and high-quality pickling of cabbage, you can use some useful tips.
- For proper pickling, you should choose mid-late and late varieties of cabbage.
- For abs and weights, you can use a heavy stone, a jar of water, or a weight.
- Iodized salt is not suitable for pickling. It is best to use stone.
- It is best to salt cabbage in the fall or early winter. The ancestors did this on the waxing moon.
- The finished dish is stored well and for a long time in a cool room or refrigerator.
- Experiment with spices and seasonings so that you never get tired of your favorite salad.
- Remember to release gas bubbles during fermentation.
Conclusion
Salted cabbage appetizer adds variety festive table, will compensate for the lack of vitamin C, strengthen the immune system and simply be an excellent addition to the diet. After all, there is nothing complicated about how to pickle cabbage. Following all the tips and recommendations, the dish always turns out the first time.
The most tasty food the one prepared with your own hands. Treat yourself and your loved ones to a crunchy and healthy dish. And rave reviews from guests will delight any hostess.
Mother of two children. I have been running a house for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.
Sauerkraut This recipe is very tasty, crispy, and also quite quick to prepare! There is no need to crush it with your hands, since it is fermented in brine. The recipe is very simple and proven over the years!
Compound:
For a 3 liter jar:- 2-2.3 kg white cabbage (late)
- 2 medium carrots
- 3-4 bay leaves
- a few grinds of black or allspice (optional)
Brine:
- 1.5 liters of water
- 2 tbsp. tablespoons salt (not iodized)
- 2 tbsp. spoons of sugar
Making crispy sauerkraut in brine:
- Prepare the brine by dissolving in warm boiled water salt and sugar. (By the way, cabbage can be filled only with clean water.)
- Peel the cabbage from the top leaves, cut into several parts and chop with a knife, on a grater or in a food processor, depending on what you have.
Shredded cabbage for fermentation
- Grate the carrots on a coarse grater.
Grated carrots
- Mix cabbage with carrots.
Cabbage and carrots for fermentation in brine
- Transfer this mixture to a clean jar, compacting it slightly (but not too much). Place a few bay leaves and peppercorns between the layers.
Making crispy sauerkraut
- Pour brine into the jar so that it completely covers the cabbage. (Depending on how you cut it, finely or coarsely, you will need 1.2-1.5 liters of brine.)
Filling with brine
Cabbage in brine
- Loosely cover the jar with a lid or cover it with a bandage folded several times. Place in a deep plate, as during fermentation the brine will rise and overflow.
Making delicious sauerkraut
- Leave in the kitchen for two to three days. Make sure that the top layer of cabbage is not left without brine (when this happens, just tamp it down a little with a spoon). It is also advisable to sometimes pierce it with a wooden stick to the bottom so that the gas comes out. The fermentation time for cabbage depends on the temperature. If the kitchen is warm, the cabbage will be ready in two days. However, high temperatures, as well as low ones, have a bad effect on the fermentation process (for example, mucus may appear), it is best when it is around 20 ºС.
- When the sauerkraut is ready, place it in the refrigerator.
That's all! You can make sauerkraut various salads, fillings for or, or simply season it with oil and serve.
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Bon appetit!
Julia author of the recipe
