Cabbage cannot always be stored in fresh for the long winter months, so it is customary to salt, pickle and prepare salads from it for the winter. For pickled cabbage, add to the mixture different kinds acids, and this is not always useful. The best option would be to pickle cabbage in jars for the winter. Here are the best homemade recipes for pickling cabbage, and on the website you will find cooking options and.
Cabbage goes well with carrots, and carrots not only add flavor to the preparation, but also give it a more beautiful color. Pepper and pepper add a pleasant green aroma. Bay leaf. Such a preparation can be safely served on festive table, it is beautiful and perfect as a snack before main courses.
Required ingredients:
- Cabbage – 2.5-3 kg;
- Fresh carrots - 2 medium pieces;
- Coarse salt - 2 tbsp. l.;
- Granulated sugar - 1 incomplete tbsp. l.;
- Laurel – 3-5 leaves;
- Black pepper – 3-5 peas;
- Water – 1 liter.
How to pickle cabbage at home - recipe:
- First you need to prepare a brine in which the vegetables will be salted. To do this, you need to boil water, add salt and sugar to the water, keep it on the stove for another 2-3 minutes, then you can remove it from the stove and leave it to cool thoroughly;
- While the liquid is cooling, you can begin preparing the vegetables. Wash the cabbage, cut into several pieces, remove the hard stalk, cut off the thick veins from the leaves, and cut the pulp itself into thin strips. You can use special knives or shredders;
- Wash the carrots, peel, cut into thin long strips, similar to Korean carrots;
- Mix the vegetables, mash them a little with your hands so that they release juice;
- Fill pre-prepared jars with prepared vegetables, periodically adding pepper and bay leaves to them;
- After this, the pulp is poured with prepared brine, then covered with lids and left in the room for 3-4 days. Periodically, the pulp needs to be pierced with a long stick;
- Now you can close the jars with lids and store them in a cool place.
How to pickle cabbage with beets
Other vegetables are often added to cabbage. They allow you to get more tasty and aromatic mixture. Beets complement the taste and give cabbage an amazing color, because salted cabbage has a pale tint. This recipe uses not only coarse salt and granulated sugar, but also aromatic bay leaves, spicy pepper black, cloves, horseradish, which makes the mixture more appetizing.
Required ingredients:
- White cabbage – 4 kg;
- Beets - 2-3 medium fruits;
- Garlic – 1 head;
- Horseradish – 1-2 roots;
- Salt – 100 grams;
- Sugar – ½ cup;
- Bay leaf – 4 pieces;
- Carnation - 2 umbrellas;
- Black pepper – 8-10 peas.
How to salt cabbage in brine:
- First, the brine is prepared, for it you need to bring clean water to a boil, add the necessary salt, sugar, bay, black pepper, cloves, put aside to cool;
- While the brine is cooling, you need to prepare the vegetables, wash the cabbage, cut out the hard stalk and rough veins, cut into arbitrary pieces, you can cut the vegetables into thin strips, it doesn’t really matter;
- Peel the beets and cut into small cubes;
- Peel the horseradish and garlic, finely chop it on a grater or through a meat grinder;
- Mash the cabbage slightly to release the juice, mix with garlic and horseradish;
- Place the pulp in a jar, periodically adding beet cubes;
- Cover the jar with a lid and put pressure on it, the mixture should be salted for about 2-3 days, during this period it is necessary to periodically stir the mixture;
- After this, the workpiece can be closed and placed in a permanent storage location.
How to quickly pickle cabbage
In the fall, the harvesting season begins; the housewife can stand at the stove for hours and make preparations for the winter. But a simple recipe for pickling cabbage for the winter will not require a lot of time from the housewife. The most important thing is to chop the pulp, but for this you can use a food processor and a special shredder. The preparation is easy to prepare and the taste is very good. You can add carrots to the mixture, but this is not at all necessary; the mixture turns out tasty without carrots.
Required ingredients:
- Fresh cabbage – 20 kilograms;
- Carrots – 600 grams;
- Salt – 400 grams.
How to pickle cabbage in a jar:
- Wash the cabbage, remove the stalk, immediately chop it using any method, you can chop it into small strips, or you can chop it into fairly large pieces, in any case, the pulp will be well salted and remain crispy;
- Wash the carrots, peel them and grate them on a fine grater; you can also put them through a shredder;
- Add a measured amount of salt to the prepared vegetables, mix well, place in a container for pickling (this can be glass jars, tanks, stainless steel basins and so on), cover and equip the oppression;
- Store the mixture in a cool room or refrigerator for 3-4 days;
- Then you can put it away for permanent storage.
How to salt cabbage for the winter in jars with pepper and garlic
Cabbage prepared according to this recipe does not require long preparation, and it can be stored throughout the winter months. Pepper and garlic added to the recipe will make the preparation piquant and interesting in taste. You can adjust the spiciness yourself and, if necessary, increase or decrease the amount of spices. Salted cabbage in jars for the winter is a storehouse of vitamins.
Required ingredients:
- Cabbage – 3-5 kilograms;
- Carrots – 1 medium piece;
- Hot pepper in a pod – 1-2 pods;
- Garlic – 3-5 cloves;
- Salt – 20-50 grams.
How to salt cabbage in jars for the winter:
- Wash the vegetables, peel them, chop them into thin strips, conveniently chop them using a special shredder in a food processor, in this case you get the perfect thin strips;
- First cut the capsicum in half, then remove the seeds, you can take two pods and then the workpiece will turn out spicy;
- Peel and finely chop the garlic; you can cut it into thin slices;
- Mix all the vegetables, transfer to a suitable container, add salt, the amount can be changed based on the desired taste of the final product;
- The pulp must be mashed with your hands until the vegetables release a lot of juice;
- Put pressure on the mixture and stir periodically for three days, after which you need to try the mixture, if the taste is good, then you can transfer the mixture into jars and store it, and if the mixture is not completely salted, then you can leave it for another 1-2 days .
Recipe for pickling cabbage in jars with apples
Apples, for this recipe, as for, it is better to choose late green varieties, they have sourness and go well with vegetables. In addition to the fruits, this recipe only needs coarse salt and water. In one preparation you can prepare a large number of pickles. All components do not lose their properties during this preparation. useful properties and stay crispy. This simple recipe for pickling cabbage will not take much time.
Required ingredients:
- Fresh cabbage of late varieties – 10 kg;
- Apples – 0.5 kilograms;
- Carrots – 500 grams;
- Coarse salt – 250 grams.
- Wash the cabbage, separate it into separate leaves, remove the stalk, cut off the rough parts, then chop into small strips;
- Peel the carrots, it is most convenient to grate them, you can use large or small ones, the main thing is that the pieces are not too thick;
- Wash the apples, remove the core, and then cut into thin slices;
- Combine all the fruits and mix well;
- Now you need to quickly cook the brine; to do this, you need to bring water to a boil, dissolve a measured amount of salt in it;
- The jars are prepared in advance, they can simply be washed, but the workpiece is subsequently stored in a cold room, or the jars can be sterilized, then they can be stored at room temperature;
- Fill the jars with pulp, compacting well;
- Fill the jars with warm brine and roll up iron lids and turn over until completely cool;
- The preparation will be ready in a week and you can already try it, and you can store it throughout the winter.
How to pickle cabbage so it's crispy
Dill added to cabbage gives the preparation color, taste and, of course, the aroma of fresh herbs. This combination contains a large amount of vitamins that can be obtained throughout the winter months, and we really need them in winter. In this case, the apples are not cut, but remain whole. Therefore, this recipe allows you to quickly salt cabbage in a jar, as well as apples.
Required ingredients:
- White cabbage – 3 kilograms;
- Apples – 1.5 kilograms;
- Carrots – 200 grams;
- Salt – 3 tbsp. spoons;
- Granulated sugar – 2-3 incomplete tablespoons;
- Dill seeds - 3 tbsp. l.;
- Water – 2.5-3 liters.
Step-by-step cooking instructions:
- Wash the cabbage, cut out the stalk, cut into slices or thin strips;
- Wash the apples, select spoiled ones, use only good fruits,
- Wash the carrots, peel the skin, grate;
- Now is the time to prepare the brine; to prepare it, add sugar and salt to cold water, stir until the crystals dissolve;
- In a container, mix the pulp of cabbage, chopped carrots and dill seeds;
- Place the pulp in a container, compact it well, pour in 0.5 liters of brine, lay the apples tightly in one layer, then put some of the pulp again, fill with brine, then again a layer of apples and a final layer of pulp, compact everything properly again, pour in the remaining brine, put a plate on top and press down so that the brine comes to the surface;
- The workpiece must be kept under pressure for about a week, then the mixture can be put into jars and sent to a permanent storage place.
Salted cabbage may be too salty, but before eating it can be rinsed in running water to free it from excess salt. Late varieties of cabbage are used for pickling; in this case, it will turn out crispy and tasty.
The tastiest and crispiest cabbage is obtained if you ferment it on the FULL MOON, as well as on the Waxing and Waxing moon.
This is the 7th, 8th, 9th, 15th, 16th, 17th lunar days October and the 6th, 7th, 13th, 14th, 15th and 16th lunar days of November.
Pickling cabbage in 3-liter jars.
RECIPE 1.
QUICK COOKING CABBAGE.
Shred the cabbage into thin strips or cut into pieces. Place tightly in a 3-liter jar. Fill cold water, dissolving 2 tablespoons of salt in it (1-1.5 liters of water). Leave the jar in a warm place for 2 days. Then drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and consumption. It’s good to sprinkle the cabbage with carrots. grated on a coarse grater.
Upper cabbage leaves line the bottom of the jar. Finely chop the rest of the cabbage, leaving a few cabbage leaves whole, they will come in handy later. So, grind the shredded cabbage with salt and grated carrots so that it gives juice (this is for soup). If you add salt for an appetizer, add cumin and cranberries. Push tightly into the jar, cover with the remaining cabbage leaves, cover with a clean cloth - and place a weight on top. You can eat it on the second or third day.
RECIPE 2.
FOR ONE 3 LITER JAR
We will need:
1 large head of cabbage
1 medium carrot
1 tbsp. spoon of sugar
salt to taste
Preparing sauerkraut:
Wash cabbage and remove outer leaves. Cut in half and finely chop.
We put it all in an enamel cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then knead it with your hands (like dough) so that the cabbage juice is released, and the cabbage becomes translucent. At the same time, you need to salt the cabbage little by little - this will make mashing it easier and faster.
Taste the cabbage all the time, I add salt to taste - in the end the cabbage should be slightly saltier than necessary - the salt will then go away when the cabbage sours.
To start the fermentation process, add sugar, a little about a tablespoon for the whole head of cabbage.
The carrots need to be peeled and grated coarse grater.
Attention! Put carrots in cabbage only when you are ready to put it in a jar - there is no need to mash carrots together with cabbage - it will be tasteless.
Mix carefully
When all the cabbage is laid, it is necessary to apply pressure.
I use a regular nylon lid as oppression - it is quite enough for such a volume.
Press the lid firmly, compacting the cabbage; you will have to do this more than once, because during fermentation gases are formed that tend to lift it to the top. Without pressure, the cabbage will turn out loose and soft, but we want it to be dense and crunchy.
So we finished salting cabbage for the winter, we got a full 3-liter jar.
But there was a lot of cabbage juice. Do not pour it out under any circumstances!
The laborious process of pickling cabbage for the winter is over, but that's not all!
It will be ready only in three days.
Our further actions are:
Place the jar of salted cabbage in a plate or cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that small jar of juice side by side on the table (everything will ferment there too).
The cabbage will ferment at room temperature for 3 days.
All this time, you will need to free it in the morning and evening from the formed gas - hydrogen sulfide - the smell is certainly not pleasant... but tolerable, the main thing is not to leave it in the cabbage. To do this, you will need to pierce it to the bottom with a thick knife - you will see and feel how the gas comes out.
On the first day there will be a little of it, on the second there will be more, and by the evening of the third day the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - on the first day just press the lid and the gas will come out on its own.
When you pierce the cabbage, you need to take out the lid, then put it back in the jar, because it will act as a pressure.
If there is a lot of juice, pour it into a jar.
By the evening of the third day, sour juice will form in this jar, and it will be somewhat viscous and slimy - don’t be alarmed, this is how it should be.
We pierce last time thoroughly “squeeze” all the hydrogen sulfide out of the cabbage, remove the “pressure”, pour the juice from a half-liter jar, close it with a nylon lid and put it in the refrigerator for storage.
That's all! Now you know how to pickle cabbage in a jar for the winter!
By the way, after a day you will notice that the juice is well absorbed into the cabbage, so you shouldn’t pour the juice out of the jar if it all doesn’t fit, just let it sit in the refrigerator next to a 3-liter jar, and after a day or two you take it there and send, otherwise the cabbage will not be so juicy and crispy.
Well then, enjoy great taste sauerkraut, prepared with your own hands and be healthy!
RECIPE 3.
SALTY THE CABBAGE IN AN ENAMELED BUCKET.
We take products in the following proportions:
for 10 kg of cabbage:
200 - 250g salt.
Optional for improvement appearance and you can add flavor:
500g carrots, grated or cut into narrow strips;
and/or 1 celery root;
or 1 kg whole or chopped apples;
or 100-200g lingonberries;
cumin - to taste.
Chop the cabbage and mix evenly with table salt. To ensure even salting, place the cabbage in a wider container and leave for 0.5-1 hour. Next, place the cabbage in a bucket (pan or jar), compacting it tightly to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, which protect it from spoilage. Place a clean piece of white cloth on top, and on top of it a wooden grid (you can use a plate of a suitable diameter) on which to place a weight. You can use a jar of water as oppression. After about a day, the grate (or plate) should be immersed 3-4 cm in the juice released from the cabbage.
When cabbage ferments, gases are released from unpleasant smell. To remove these gases, you need to pierce the container with cabbage to the bottom with a sharp, smooth stick every 2 days until the release of gases stops.
Cabbage is ready in 15-20 days, depending on the room temperature.
Arrange the finished cabbage in 3 liter jars and put it in the refrigerator.
After removing the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because cabbage left without brine quickly deteriorates and loses some of the vitamin C it contains.
Tip: if you pour a 2 cm layer of vegetable oil on top of fermented cabbage in a jar, it can be stored until May next year (of course, if you don’t eat it earlier.
RECIPE 4.
PICKING CABBAGE IN PIECES.
Cooking method:
We cut the cabbage into pieces, put them in jars, and sprinkle each row with carrots, grated on a coarse grater, and chopped garlic. For a 3 liter jar - 1 head of garlic. Don't stuff the cabbage too much!
The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with a top of salt and 150 g of sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g vegetable oil.
RECIPE 5.
CABBAGE MARINATED WITH VINEGAR.
For 5 liters cold water take one bottle of vinegar, 2 cups of sugar. 1.5 cups salt, carrots. Cut the cabbage into pieces, you can cut it into 4 parts. Place in a saucepan or barrel. Pour in brine and press. Place indoors room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and main courses.
Some possible options mixtures for sauerkraut:
10 kg of cabbage, 25 g of cumin or dill seeds, 200 - 250 g of salt;
10 kg cabbage, 25 g cumin or dill seeds, 100 g dried berries juniper, 200 - 250 g salt;
10 kg of cabbage, 300 - 500 g of carrots, 25 g of caraway seeds or dill, 200 - 250 g of salt;
10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of parsnip root, 200-250 g of salt;
10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley, celery and parsnip roots, 25 g of caraway seeds or dill, 200 - 250 g of salt;
10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dill or caraway seeds, 200 - 250 g of salt;
10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves;
10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g of salt;
10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of caraway seeds or dill, 200 - 250 g of salt;
10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of caraway seeds or dill, 80 g of dried juniper berries;
10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of caraway seeds or dill, 200 - 250 g of salt;
10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of caraway seeds or dill, 200 - 250 g of salt;
RECIPE 6.
CABBAGE "GEORGIAN STYLE".
You will need:
- 1 medium head of fresh white cabbage;
- 1 table beet;
- 1 red hot pepper;
- 4 cloves of garlic;
- 100 g celery greens;
- vinegar to taste;
- 1 tbsp. spoon of salt per 1 liter of water.
Cooking method:
Cut the cabbage into large squares, the beets into thin slices, chop the celery and pepper.
Place everything in layers, sprinkle with chopped garlic.
Pour in a boiling solution of salt, water and vinegar, which should completely cover the vegetables.
Place in a warm place for 2 days, then in the refrigerator.
Unfortunately, cabbage prepared according to this recipe cannot be stored for long.
RECIPE 7.
FEAST CABBAGE.
You will need:
- 4 kg of cabbage;
- 8-12 cloves of garlic;
- 250 - 300 g beets.
For brine per 1 liter of water:
2 incomplete tablespoons of salt;
- 2 tbsp. spoons of sugar;
- 8 peppercorns;
- 4 bay leaves;
- ½ tbsp. apple cider vinegar.
Salted cabbage in winter is simply a storehouse of vitamins! Such an easy-to-prepare product is always in demand on the menu. You can just refill vegetable oil and be happy to eat it with boiled potatoes, or you can prepare a lot of salads and vinaigrette. Casserole, braised cabbage, cabbage soup or borscht - you can’t count all the dishes! As well as the methods of its preparation.
Today when vegetables are sold all year round, there is absolutely no need to salt cabbage in barrels, buckets and invent a suitable place for storage. It's quite possible salt two or three jars, calmly put them in the refrigerator, and as it is destroyed, cook more.
So, pickling cabbage for the winter in jars. There are several ways to prepare it.
Cold way to pickle cabbage
The main difference is cold and hot. Cold is the simplest. At the same time cold principle there is also more than one.
Dry salting
The most traditional is the old reliable “dry”. For this, all you need to do is prepare vegetables and dishes.
- cabbage;
- carrots in a ratio of 1:4;
- salt at the rate of 20 grams per 1 kg of vegetables.
Chop the vegetables, mix in a deep container and knead your hands well. The kneading process is similar to kneading dough. You need to mash until a lot of juice is formed. You can “knead” the cabbage separately, and then add the carrots. In this case, the finished pickle will taste more vigorous. If you stir everything at once, the taste will be sweeter, and the brine will acquire a beautiful carrot color.
Then leave it to ferment in the room, piercing the cabbage several times a day with a splinter. After 3-4 days, put the jars in the refrigerator.
Pickling cabbage in brine
The recipe for pickling in brine is simple. Prepare products:
- ] cabbage - forks weighing about 2 kg;
- carrots - half a kilogram;
- water - 4 liters;
- salt - 8 tablespoons;
- granulated sugar - 4 tablespoons.
That's the whole set. In addition, you will need two three-liter jars, a deep container, for example, a basin, a cabbage shredder or a special knife and grater for Korean carrots.
Now the process itself. The first thing to do is cook the brine. Since the method is cold, the brine, accordingly, should be cold. This means you should prepare it in advance so that by the time the vegetables are chopped, it will already have cooled down. Bring water to a boil and add salt and sugar. Wait until they are completely dissolved, but do not remove from heat. Then just leave to cool.
Cabbage for pickling must be taken from winter varieties. Her forks are dense, juicy, crispy, and a little sweet. Heads of cabbage that have the shape of a ball flattened at the top and bottom are especially good.
Chop all the cabbage thinly and grate the carrots. Combine them in a bowl and mix a little so that the vegetables are distributed evenly among themselves. Now all this needs to be packed very tightly into jars.
Jars, of course, must be thoroughly washed, and even better, sterilized. Vegetables needed press very hard as the container is filled, so that there are absolutely no small voids left in the contents. In this way, fill both jars to the neck.
And the last thing is to fill it with brine. It will have to be poured gradually. Since the vegetables are packed very tightly, the liquid will penetrate quite slowly to the bottom of the jar. Therefore, after pouring a certain amount, you will need to wait until all the water is gone and add more. And so on until the container is filled to the top with brine.
Next, you just need to leave the jars in the fermentation room for two or three days. All this time, the cabbage must be periodically pierced to allow the gases formed during souring to escape. On the third day, you should try the pickles to see if they are ready. The temperature in the apartment can be different, and the cooking time depends on this. Once the taste is what you wanted, you need to close the jars with lids and put them in the refrigerator. There they will be perfectly stored in winter.
How to salt cabbage
The salting recipe this way is, of course, simpler. You don’t need to spend a lot of effort on “kneading” vegetables; just fill it with cold brine and let it sit for several days. Moreover, you can do this not only in glass jars. Because you need to stuff the vegetables for pickling very tightly, and doing it in a jar is not very convenient. Can be used food grade plastic containers, enamel pan or can, ceramic barrels. The process of laying cabbage in them will be much easier.
Of course, this amount of cabbage will not be enough for the whole winter, and the volume of the refrigerator is unlikely to allow storing it there. great amount cans. But you can gradually, as needed, add salt one more jar at a time, and thus sauerkraut will be on the menu all winter.
Pickling cabbage with beets
When salting, you can use not only cabbage and carrots. The preparation with beets is original. There are many variations of this recipe, but this is the most common. But you need to be careful with adding beets. The fact is that it can give some softness to the cabbage, in addition, the finished product will have a specific taste. Therefore, beets need to be placed according to for 2 kg of cabbage literally 100 grams.
The cooking method you should choose is with brine. But when putting vegetables in jars, you should add garlic and cumin, and put a leaf of horseradish on the bottom. Place a few mustard seeds in the brine. These additives will add pungency, have an astringent effect to neutralize the softening properties of the beets, and brighten up the special taste. Otherwise, the entire process will remain unchanged. In winter, this recipe is even more useful, since beets will add their own vitamins, and the presence of garlic will enhance the preventive effect of vitamin C.
Pickling cabbage with apples and cranberries
But it’s good to put a few slices in cabbage and carrots sour apple winter variety, for example, Antonovka. Everyone also knows the recipe with added cranberries. For this purpose, it is best to buy berries not in a store, but in the market. This is not at all difficult to do in winter. You will need to put it in while stirring the cabbage and tamp it down not so hard, otherwise all the berries will burst. Cranberries will not change the taste of the finished pickle in any way, but they will look original on the table and add piquancy when they hit the tongue.
Recipe for salting cabbage in water
Another recipe for sauerkraut. It is in many ways similar to cooking it in brine, but you don’t have to cook the brine itself.
The products and their proportions are the same as in the recipe with brine. Only, if in the case of brine the amount of water poured into the cabbage does not matter - salt and sugar are placed in the pan in advance, then here you will have to measure how much water fits in the jar. On average per one three liter jar filled with vegetables, you will need 2 liters of liquid.
So, prepared vegetables are placed in jars or other containers in a known manner. Next, all the contents are poured with cold boiled water all the way to the top. Depending on how much water was poured, you need to pour salt directly into the jar, based on the proportion per liter of liquid 2 tablespoons.
Now you can set it to wander, as always. It is also necessary to pierce it and keep it warm for several days. Then you need to put granulated sugar directly into the jar again. Remembering how much water was poured into the jar, calculate the sugar as 1 tablespoon per liter.
Allow the sugar to completely dissolve and seep into the vegetables, this will take several hours. And then close the jars and put them in the cold. You can speed up the process of dissolving sugar. To do this, pour a little brine into another container, dissolve all the necessary sugar in it and pour it back.
This recipe is almost the same as using brine, but much simpler.
Recipe for salted cabbage pieces
It is not necessary to chop the cabbage for pickling. You can salt it by cutting it into large or not very large slices or slices. Many people prefer this recipe for pickling for the winter. Of course, simple glass jars are not suitable for this. Good to use enameled, ceramic or plastic cans, barrels. You can even use food-grade plastic buckets. Or jars larger than three liters with a wide neck.
At the bottom of the container you should put cabbage leaves, stalks, apples, and whole medium-sized carrots. It is better to cut some of the carrots and cabbage. Next, lay the pieces of heads of cabbage, sprinkling them with chopped vegetables. As it fills, compact it by pressing with your hands. Place chopped cabbage and carrots on the very top and press well too.
Then pour cold brine over the entire contents. The further process is similar to the previous recipes.
Large containers can be stored on a cold balcony, unless they are glass. Of course, if the winter turns out to be frosty. Because freezing and thawing will make the product inedible. Five-liter jars will fit in the refrigerator.
As you can see, you can salt cabbage using completely different methods. There are many recipes. Cold way- just one of the possible options. With this salting the product will be prepare for several days. Hot method lets be finished product In a few hours. However, preference is often given to cold salting.
Salted cabbage is used both independently and for preparing a variety of culinary masterpieces. It is also very rich in amino acids and vitamins, in particular C. Every housewife knows how to pickle cabbage, and each has her own secrets.
How to pickle cabbage in a jar
To pickle a lot of cabbage in a 3-liter jar, we need 3 kg of cabbage, 1 kg of carrots, and a glass of salt. Before salting, wash the cabbage and carrots thoroughly. It is better to use late vegetables, then they will come out crispy and appetizing. Shred the cabbage lengthwise (thinner), and grate the carrots on a large grater. Mix the ingredients and rub with your hands until the juice comes out. Then we put the cabbage in jars, pressing down each layer forcefully. You need to fill the jar up to your shoulders. To make the cabbage juicy, cover the chopped cabbage with a whole leaf. We place the jar on a plate, because during the fermentation process juice will flow, which can overflow the edges of the neck. We put the jar in a dark and cool place, and we will check it daily. Are there any bubbles? We pierce the cabbage to the bottom with a stick, releasing the air. The fermentation process will speed up. When the rapid gas formation stops and the cabbage wilts a little on top, put it in the cold for storage, covering it with a lid.
How to pickle whole cabbage heads
You will need heads of dense cabbage without external green leaves. It is better to salt in a wooden barrel or enamel tank. We line the bottom with green cabbage leaves, then lay out the halves of cabbage heads. Cover the top with leaves again. Let's prepare the brine at the rate of 320 g of salt per 8 liters of raw water. Pour the cabbage over it and cover with a lid. Along with cabbage, it would be nice to add chopped carrots or beets, eggplants, zucchini and peppers. It is worth piercing the cabbage periodically (as in the previous recipe - to quickly release accumulated air bubbles).
How to pickle cabbage after blanching
Blanch 5 kg of medium-sized whole heads of cabbage for 3-4 minutes in salted boiling water. Cool the cabbage and place it in a barrel, layering it with cabbage leaves and sprinkling it with salt. For 5 kg of heads of cabbage you need to take about 300 g of salt. Place oppression on top of the tightly packed heads of cabbage.
How to pickle cabbage in brine
Cabbage salted this way turns out very juicy and crispy, and it can also be stored for quite a long time. Ingredients for brine: raw water (5 liters), salt (a glass without a slide), sugar (the same amount), vinegar essence- 5 tbsp. First, chop the cabbage and grate the carrots. Mix the vegetables well in a basin, and then compact them tightly into jars. But we won’t crush it, it’s not necessary. Separately, dissolve salt and sugar in a large saucepan and add vinegar. We will fill it with cold brine. Five liters of brine is enough for about 4 jars and half a bag of cabbage. Leave the filled jars indoors overnight. In the morning, pierce it with a stick to remove air bubbles. We'll cover the banks nylon covers and transfer it to a cold place (on the balcony, on the veranda, in the cellar).
Use in cooking
Of course, salted cabbage, drizzled with aromatic homemade butter and sprinkled with onions, is a wonderful salad. You can also stew it and stuff it into pies. The world-famous dish of Polish cuisine - bigos - also cannot be prepared without salted cabbage. It is good in Irish stew, Ukrainian borscht, and Russian cabbage soup.
Who tried homemade sauerkraut I'm sure it tastes much better than store bought. The only fact that stops many from preparing it is false beliefs in the complexity culinary technology and a large amount of work. But pickling in tubs, buckets and other large containers takes a special amount of time; and here cabbage for the winter in jars in brine attractive for its compactness, convenience and speed of implementation. Salt cabbage in glass containers good for beginners or in cases where the recipe is just being tried out. In addition, all kinds of additives are made in jars to the main ingredient: grapes, sweet pepper, cranberries, beets and, surprisingly, even pumpkin.
The cabbage crunchy variety is extremely healthy and rich in vitamins. First courses are cooked from such a preparation (made without additives), it is stewed, served as a salad... Made in jars helps out city residents who do not have conditions for storing bulk fermentations. After all, improper storage will bring all efforts to naught. The preservative for the appetizer is brine; Although sometimes cabbage is salted without salt, it will not last long. Do you need granulated sugar for pouring? The question is not monotonous. Sugar is used to speed up fermentation. And its quantity is rather symbolic, and has practically no effect on taste qualities dishes. A small amount of the workpieces are closed both in glass vessels and in enamel pans moderate displacement.
Cabbage for the winter in jars in brine: Recipe
The ideal result of cabbage pickling is crispy, aromatic and unusually delicious snack. Besides, instant cooking! According to the proposed recipe, there is no need to crush the shredded meat, since the 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 but late varieties of white cabbage, 2 small carrots, several bay leaves and, if desired, a couple of allspice and black peppercorns. 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 quick way cabbage preparation presupposes the presence following products: 1 fork weighing about a kilogram, 1 medium carrot; and to fill 1.5 liters of water, take 4 tbsp. non-iodized coarse salt, 9 tbsp. granulated sugar, 1 cup measured sunflower oil odorless and the same volume otta 9%, 7-8 bay leaves, 10 black peppercorns.
