Salt or ferment cabbage - what could be easier? However, not every family, especially young ones, knows how to quickly and tasty pickle cabbage. To make it crispy, aromatic, appetizing...
We will need:
- Cabbage - 2 medium-sized forks, total weight approximately 5 - 6 kg.
For pickling, we choose mid-late varieties of cabbage. If you don’t know how to distinguish it, just ask the sellers at the market, they will tell you. In our region, cabbage of the “Slava” variety is usually offered for pickling.
- Carrots – 6 – 7 pieces.
- Salt – 4 – 5 tablespoons.
A special trick to improve the taste and increase the usefulness when pickling cabbage is to use Himalayan salt. If you can’t find Himalayan salt, buy regular gray coarse salt. rock salt and grind it in a coffee grinder. Why is that? The answer is in the article "".
- Kitchen “helpers” include a wide enamel or plastic basin with a capacity of 12–15 liters for mixing.
- An enamel pan with a capacity of 6 - 7 or more liters - for pickling.
- Sharp knife, grater, vegetable shredder, cutting board.
12 simple steps to delicious cabbage:
Here are the steps you need to take to quickly and tasty pickle cabbage:
1. Grind coarse Himalayan or rock salt in a coffee grinder to a fine crumbly powder.
2. Grate all the pre-washed and peeled carrots on the coarse side of a grater.
3. Wash the cabbage heads and remove the top leaves.
4. First, one fork: chop half into thin strips using a vegetable cutter or shredder, cut the other part larger with a knife, leaving plates of cabbage leaves.
The fact is that finely shredded cabbage produces juice for pickling faster, while larger cabbage is responsible for the crunchy properties and delays acidification and softening of the finished product.
5. Place the slices in a bowl and mash well, crush with your hands or a wooden masher.
The success of its pickling largely depends on how well you remember the cabbage. It’s bad if you don’t crush it and if you crush it. It is important to recognize when the cabbage has reached the desired consistency, when it is sufficiently soft, moist and at the same time strong and elastic.
6. Add half the carrots to the bowl where the mashed cabbage is already located, mix everything thoroughly and add half the prepared salt. Mix again. Transfer to a pickling container and compact well.
7. Repeat the same with the 2nd fork. Add to the pickling container and compact. At the same time, the cabbage will decrease in volume right before your eyes.
8. All that remains is to place a plate of smaller diameter on the compacted cabbage-carrot mixture and press it down with a weight, for example, a jar of water or something quite heavy.
9. Cover the top with clean gauze to prevent dust from getting inside.
10. Very quickly the cabbage will give juice - its own brine, it is advisable that it is covered to the top. If there is not enough brine, add a heavier weight.
11. The next day, pierce the cabbage in several places with a knife or sushi stick to release the carbon dioxide formed during the fermentation process. If this is not done, the cabbage will become noticeably bitter. Perform this simple procedure daily while the salting process is in progress.
12. If the room is warm, then after 2 days you can transfer the cabbage to jars and put it in the refrigerator. If it's cool, it will take 3-5 days. It is important to catch the moment when the cabbage is still elastic, crisp and not over-acidified.
Don't wait for it to be completely ready. It’s better to put it in jars early and put it in the refrigerator than to be late. In the refrigerator it will easily reach the desired condition. If you are late with the bookmark, the cabbage will turn sour, become soft and tasteless.
By the way, when you transfer the cabbage into jars, crush and compact it thoroughly. It will give juice again and will keep well in own brine. Leave 4-5 centimeters free at the top of the jar: in the cold, the fermentation process continues for some time, and the cabbage juice can overflow.
Now you know how to quickly and deliciously pickle cabbage. Try it, you will get wonderful results!
What's good about salted cabbage?
It improves the friendly intestinal microflora, nourishes the body with vitamins and minerals, harmonizes the acid-base balance, removes harmful substances, reduces bad cholesterol, and improves metabolism!
Bon appetit and good health!
Your own nutritionist? It's possible!
You can choose a healthy menu for yourself and your loved ones yourself if you use the muscle testing method. This method allows you to determine with high accuracy which foods are useful for a particular person at a given time, and which ones are best avoided.
You can master muscle testing techniques at our training on the Touch for Health or “Healing Touch” health system.
It has long been known that the process of human perception of products is dynamic. For example, today potatoes, cottage cheese, nuts strengthen your body, but at other times they weaken or even harm it.
Using muscle testing, it is very easy and simple to choose a tasty and strengthening diet for yourself, your children, parents, friends and work colleagues. This way, you will not only improve your health, but also avoid spending on unnecessary products.
You don’t have to turn to nutritionists or for other people’s “culinary” advice - better diet your own body will tell you.
The main thing is to learn to understand it by the reaction of the muscles to certain foods. To do this, it is not even necessary to try everything “to the teeth”.
How is this possible? You will learn about this by taking the exciting “Healing Touch” courses. More detailed information— on the website www.akulich.info 125 votes
Average rating: 4.5 out of 5
There are many options for preparing cabbage for the winter - pickling, pickling, pickling, salad variations. Housewives prefer to have a supply of sauerkraut in the cellar, while culinary specialists recommend that those who do not have storage conditions pickle or pickle it. Pickling cabbage is the process of preparing a tender and crispy, sweet and sour snack that can be successfully stored throughout the long winter.
There are many options for preparing cabbage for the winter.
You can pickle the queen of the fields in special barrels or enamel containers, but at home you can also do this in glass jars. The main ingredient for this pickling option should be taken in mature, large and dense heads of cabbage.
To prepare salted cabbage stocks, prepare the following ingredients:
- head of cabbage;
- small carrot
- salt.
This dish is prepared in brine:
- Glass containers are thoroughly washed with soda and dried.
- The queen of the fields is chopped into thin strips, the carrots are grated on a medium grater.
- Mix the vegetables thoroughly and let them sit for a while so that they “make friends” with each other.
- A couple of tablespoons of table salt and the same amount of sugar are dissolved in a liter of boiled cooled liquid, and the prepared brine is poured into a container intended for pickling.
- The prepared vegetables are transferred to a jar; compacting tightly is not recommended. Top the pickling with a fresh cabbage leaf.
- Salting lasts a couple of days natural conditions, after which the vegetable will settle.
For storage ready dish sent to the refrigerator. If the liquid does not completely cover the vegetable in the jar, then the missing amount should be diluted and topped up to the neck.
How to pickle cabbage in jars for the winter (video)
How to salt cabbage for the winter is very tasty
It is very tasty to salt cabbage and carrots under tin lids. Such preservation is stored at room temperature, can be stored in the cellar without any problems.
To quickly pickle winter cabbage, you will need the following ingredients:
- 5 kilograms of white cabbage;
- 500 grams of carrots;
- salt, sugar, vinegar.
It’s very tasty to salt cabbage and carrots under tin lids
To prepare crispy winter harvesting Initially prepare clean glass containers.
- The main ingredient is chopped with a knife, the carrots are grated on a medium grater. The vegetables are thoroughly ground together until the juice appears in a clean enamel bowl.
- The vegetable mixture is transferred to sterile jars, compacting it tightly.
- In a liter of liquid, dissolve a couple of tablespoons of sugar, a spoonful of salt, add spices to taste, and put on low heat. After boiling, add a small spoon of vinegar.
- The boiling marinade is poured into containers with vegetable mixture, roll up.
You can salt a snack this way quickly, in just a few hours, and it can be stored for a long time. In winter, after opening the jar, the cabbage remains rich and crunchy; before serving, you can add butter and finely chopped onion.
“Elegant” salty snack
Preparing salted cabbage for the winter is not only tasty, but also beautiful: colorful and aromatic, it looks attractive on the table and impresses with its taste.
The main ingredients of this snack are:
- 4 kilograms of cabbage;
- 3 kilograms of beets;
- head of garlic;
- 100 grams of salt;
- 2 horseradish roots;
- half a glass of sugar;
- spices to taste.
Cooking salted cabbage for the winter is not only tasty, but also beautiful.
You should pickle the queen of the fields with beets, following the recipe step by step.
- The head of cabbage is cut in large pieces, beets - in small pieces, garlic and horseradish are grated.
- Cabbage is mixed with garlic and horseradish, sprinkled with beetroot cubes.
- Transfer the mixture to an enamel container and let it sit for a while.
- The ingredients for the brine are dissolved in two liters of liquid and sent to a low heat until it boils. Leave until cool.
- Pour brine over the vegetables, place pressure on top and leave for a couple of days to ferment.
After two days, the pickling is ready. It is transferred to clean jars and stored in a cool place.
How to pickle cabbage at home so that it is crispy
The easiest option for pickling cabbage at home is cold pickling. In this case, the preparation turns out to be especially aromatic and crispy, even several weeks after salting.
A crispy snack is prepared from the following ingredients:
- cabbage;
- salt;
- sugar.
The easiest way to pickle cabbage at home is cold pickling.
- Chop the main ingredient into small strips and place tightly in a three-liter container.
- A liter of cold boiled water dissolve a couple of tablespoons of salt, pour brine over the cabbage and leave in a warm place for a couple of days.
- A little brine is poured into a separate bowl, half a glass of sugar is added, and mixed thoroughly.
- The sweetened brine is poured over the cabbage again, left for a day, and then put in the refrigerator.
This winter snack remains tasty and crispy long time, some housewives use it to prepare cabbage soup and cabbage soup.
Snack for future use for the whole family
Salted cabbage has long been considered not just tasty, but a necessary component winter menu . It was prepared with the addition of berries, raisins, peppers and apples. Cooks recommend preparing this pickling in an enamel pan.
For a fragrant apple snack, stock up on a set of ingredients:
- 10 kilograms of cabbage;
- 500 grams of apples;
- 200 grams of salt;
- 20 grams of dill.
Salted cabbage has long been considered not just tasty, but a necessary component of the winter menu.
Cooking sequence:
- Prepare the vegetables: finely chop the head of cabbage, cut the cored apples into strips.
- Mix all ingredients evenly and transfer to an enamel container.
- Tamping tightly, pressing the mixture with your hands, place pressure on top to release the juice.
After three weeks, the pickling can be placed in clean, steamed containers and stored in the cold.
Quick salted cabbage
Sometimes enjoy tasty and spicy snack I want to quickly, there is no desire or opportunity to wait until the queen of the fields is salted traditional way. Culinary experts offer recipes for express pickling of vegetables for such cases.
For instant cooking The ingredients for a crispy dish are initially prepared:
- 2 kilograms of cabbage;
- a couple of carrots;
- 6 garlic cloves;
- 100 grams of sugar;
- 100 grams of vinegar;
- a glass of vegetable oil;
- 3 large spoons of salt.
Step-by-step cooking recipe:
- The cabbage is finely chopped, the peeled carrots are cut into rings, the garlic is chopped into thin slices.
- Vegetables are placed in layers in a previously prepared glass container.
- The brine is prepared from a liter of liquid, to which all ingredients and spices are added as desired, except vinegar. Mix the ingredients thoroughly and send to the fire. After boiling, add vinegar and slowly begin to pour hot brine over the vegetables.
- They are left for some time in natural conditions to cool, after which they are sent to a cold place.
Grandma's recipe for sauerkraut (video)
Housewives often wonder which cabbage is best to choose for perfect pickling, how much salt and spices to take in order to carry out the salting correctly. It is recommended to select the main ingredient with tight forks, without signs of spoilage or mold. Optimal quantity salt and other ingredients depends on the taste preferences of the housewife herself and her family members.
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 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 carefully “squeeze” all the hydrogen sulfide out of the cabbage, remove the “pressure”, pour the juice from a half-liter jar, close nylon cover 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.
Place the finished cabbage in 3-liter jars and put 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 of 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 in a room at 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.
There are many different ways pickled cabbage: cold, hot, pickled, pickled, sour, spicy, with carrots, beets. All of them deserve attention, and no one will argue that salted cabbage is the most delicious traditional snack on the Russian table, and also useful. Interesting recipe and a photo of delicious food quick salty cabbage, which is ready in a few hours, was sent to us by Marina Fateeva from the city of Saratov. This delicious pickling cabbage in a quick (hot) way with the addition of vinegar and garlic, in brine. What can I say, this is a ready-made appetizer - cabbage salad with garlic in jars!
Matali style cabbage
This is a recipe for quick salted cabbage, it is prepared easily and quickly, the cabbage turns out a little spicy and crispy.
For the recipe for making pickled cabbage with vinegar and garlic we will need:
- 2 kg (white cabbage),
- 1 head of garlic,
- 1-2 carrots.
For the brine:
- 1 liter of water,
- 3/4 cup sugar
- 2 tablespoons salt,
- 1/2 cup sunflower oil,
- 2 tablespoons of vinegar essence.
How to make instant salted cabbage
Shred the cabbage (I usually use a food processor for this purpose), grate it on a coarse grater, chop the garlic (not very finely), mix it all and put it tightly in a 3-liter jar.
Let's start preparing the brine:
pour sugar and salt into the water and bring to a boil, at the end add vinegar essence, remove from heat, pour in sunflower oil, mix everything - brine for quick cabbage ready.
Pour the brine into a jar with cabbage, leave it at room temperature, after 5 hours the cabbage is ready, you can try it.
Then be sure to store the salted cabbage in jars in the refrigerator and eat it within 2 weeks. It cooks quickly, but does not store for long. At my house, this kind of pickled cabbage with carrots and garlic is usually eaten within a week.
