How to salt cabbage delicious recipe. Recipe for cooking with beets for the winter

What arguments were required for us to finally realize all the benefits and advantages of homemade preparations made from natural products? Our ancestors knew the secrets of getting wholesome food, which can become a great appetizer, filling for rich products, a component of the first and second courses, folk medicine from many diseases.

In order not to repeat in the presented recipes the rules that are unchanged for any salting of cabbage, we will take into account several mandatory requirements. We use large and dense heads of cabbage as raw materials. light color. From such vegetables, figuratively speaking, juice splashes! We need late autumn varieties, "tacked" by the first frosts.

For salting cabbage for the winter, a room temperature of 22 to 25 ° C is required. Otherwise, the fermentation process will be long and sluggish, the product will overstay, it will become tasteless. Cleanliness is assumed a priori!

Ambassador of cabbage for the winter - Russian classic

Since we cook in different volumes, the presented recipe suggests the calculation of products per kilogram of cabbage. We keep in mind that the fermentation process does not depend on sugar crystals, but on its content in cabbage. The sweeter it is, the better!

Ingredients:

white fork - 2 kg;
small juicy carrots - 2 pcs.;
laurel leaf - 4 pcs.;
salt - 20 g;
peppercorns - 8 pcs.

Cooking.

We rinse the head of cabbage, holding it by the stalk so that water does not get inside the vegetable. We wet the forks with napkins (towel), remove the upper leaves, cut into 8 parts.
We cut the cabbage sharp knife(special shredder). We do this not too thinly so that the pieces of vegetable do not become soft, do not lose their crispy properties. The length of the strips is up to 3 cm. These rules are taken into account in almost all methods of salting, pickling or pickling. Throw away the stalk.
Sprinkle the shredded cabbage with salt and lightly press on the pieces of vegetable until drops of juice appear. To keep the cabbage white and beautiful, we do this before joining with carrots!
Add peppercorns, bay leaves, place the vegetables in a sterilized container, mix, tamping the food a little. We cover the food with a cloth (gauze), leave for two days.
We pierce the food with a wooden stick up to five times a day so that gas bubbles come out. After the specified time, we expose the products for another three days in a cooler room (up to 18 ° C). For long-term storage the temperature is between 0 and 2 degrees.

How to pickle cabbage with beets

Ingredients:

white vegetable - 6 kg;
chili pepper - 2 pods;
garlic cloves - 10 pcs.;
salt - 60 g;
beets - 1.5 kg;
peppercorns - 10 pcs.;
vinegar (9%) - 15 g.

Cooking.

Cut the prepared cabbage into small triangles. We divide the beets into strips up to 4 cm long, up to 3 cm thick.
Grind the chili, cut the garlic cloves in half. All vegetables are mixed together with peppercorns, spread in enamel pan.
In another container, heat water with coarse salt. After the start of boiling, add vinegar, after a minute pour the cabbage with marinade. We cover the vegetables with a plate, set oppression on top (dishes with water).
We lay out the cooled pickling components in sterilized cylinders, fill them again with a fragrant composition, roll them up, and send them to storage.

Cabbage for the winter in jars

Ingredients:

white vegetable - up to 2.2 kg per 3-liter cylinder;
carrot roots - 2 pcs.;
peppercorns, laurel leaves - 3 pcs.;
salt, regular sugar - 2 tbsp. l.;
bottled water - 1.5 l.

Cooking.

First we prepare the brine. We boil water with the addition of salt, peppercorns and laurel leaves, then cool the mixture to a warm state.
We chop the prepared cabbage, mix it with grated carrots, put it in a balloon, tamp it a little, pour it with warm brine, cover with gauze.
We put the jar in a deep plate to collect the juice released during the fermentation process. We expect 2-3 days, periodically piercing the cabbage. We monitor the level of brine. If it is not enough, we replenish from the accumulated liquid. finished product moving from a warm place to a cold place.

Cabbage for the winter with garlic and pepper

Ingredients:

dense head of cabbage - 2.5 kg;
Bulgarian pepper (different colors) - 1⁄2 kg;
regular sugar - 50 g;
onion - 1⁄2 kg;
oil (sunflower or olive) - 20 g;
salt - 60 g;
vinegar (7%) - 120 g.

Cooking.

Shred the prepared cabbage, rub lightly with sugar and salt, add fresh butter. Pepper (without seeds) cut into strips, peeled onions - half rings. We mix the products.
We dilute the vinegar with slightly heated water (1: 2), add it to the vegetables, put it in sterilized cylinders, lightly tamp. We put the food in a cool room, in a week the food is ready.

Spicy salted cabbage for the winter

Ingredients:

chopped cabbage - 500 g;
garlic cloves - 5 pcs.;
bulbs - 4 pcs.;
julienned sweet carrot- 300 g;
vinegar (9%) - 20 g;
bottled water - 1.7 l;
regular sugar - 140 g;
a pod of hot pepper;
salt - 20 g;
peppercorns - 15 pcs.;
laurel leaves - 4 pcs.;
cumin and cloves are used to taste.

Cooking.

Chop the onion into rings, mix with cabbage and carrots.
We spread in layers in a sterilized balloon. We start with the cabbage composition, then we place the pieces of root crops and onions. We complete the laying of products with garlic cloves, divided into thin plates. Fill the mass with vinegar.
We fill the pan with water, add salt, sugar and spices, bring the composition to a boil, after a minute pour the vegetables with a fragrant solution. We leave the salting warm for 12 hours, after which we send it to the refrigerator. A day later, we try a luxurious salad.

Salted cabbage with dill seeds

Ingredients:

juicy cabbage - 5 kg;
salt - 50 g;
the number of grains of dill and cumin is selected according to preferences.

Cooking

We cut the head of cabbage into small strips, sprinkle with salt, add spices, lay out in sterilized jars, tamp well.
We close the cylinders with polyethylene lids, remove the canned food in the basement. After 10 days, the snack is ready to eat.

How to pickle cabbage with apples

Ingredients:

chopped white cabbage - 10 kg;
fresh apples - 1 kg;
cranberries and lingonberries - a handful;
coarsely grated sweet carrots - 300 g;
salt - 2/3 faceted glass.

Cooking.

Cut apples into quarters. So that the slices do not darken, place the fruit in slightly salty water. We spread the products in an enameled pan, cover with a flat plate, press down with oppression, leave for 12 days at a temperature of up to 20 ° C.
When the mass of vegetables slightly decreases in size, and the released juice becomes transparent, put the pickle in jars, close with nylon lids, send it to the refrigerator.

Cold salting option

Ingredients:

chopped cabbage - 4 kg;
coarsely grated carrots - 400 g;
bottled water - 1.5 l;
salt and sugar - 20 g each.

Cooking

We dissolve the salt in purified water, wait for the start of boiling, then cool the composition.
We mix the prepared vegetables, place them in cylinders, fill them with cooled brine, cover the containers with gauze (we wash the fabric periodically). We leave the workpiece for three days in a warm room (we often pierce it), then put it in the basement for winter storage.

Quick pickling of cabbage in a hot way

Ingredients:

chopped cabbage - 6 kg;
chopped carrots and Bell pepper(without seeds) - 200 g each;
for brine you need: 80 g of regular sugar and 50 g of salt per 1 liter of bottled water.

Cooking

IN enamelware mix the prepared vegetables, put them in sterilized cylinders.
We dissolve salt and ordinary sugar in bottled water, heat the composition to a boiling state, continue the process for another three minutes. We fill the cylinders with cabbage with hot brine, leave it warm for a day, then send it to the cellar.

Cabbage for the winter in a bucket

Ingredients:

chopped cabbage - 10 kg;
coarsely grated carrot roots - from 500 g;
horseradish leaves;
cranberries and lingonberries - in a faceted glass;
salt (not iodized) - 250 g;
cumin - 2 g.

Cooking.

Thoroughly wash the bucket, cover the bottom with clean horseradish leaves, spread cabbage and carrots in layers, sprinkle with lingonberries and cranberries. We cover the container with a cloth (gauze), put oppression (clean stone) on top.
We leave it warm for 10 days (do not forget to pierce the products), then we send it for storage in a cold room at a temperature of at least 2 ° C.

Cabbage for the winter in jars

A popular salting method, in which we use 10% carrots and 2 percent salt, taking into account the entire mass white vegetable. Apply classical method salting, given in the first recipe. We put the prepared cabbage in an enameled pan, cover it with a plate, set oppression, wait for three days.

We sterilize 3-liter jars. We mix the cabbage again, releasing the remnants of bubbles with gas, put it in dry cylinders, fill it with the released juice. We close the containers with nylon lids, put them in the refrigerator or basement.

Cabbage with cranberries in barrels

The best containers for salting are containers made of beech or oak. We fill new barrels with water, leave for a month, change the liquid every five days. This procedure is necessary to remove tannins, which, when released into the product, cause it to darken.

Ingredients:

beets - 150 g;
white fork - 2 kg;
bottled water - 0.5 l;
celery root - 150 g;
garlic cloves, peppercorns - 6 pcs.;
coarse salt - 60 g;
a mixture of greens from mint, savory, dill, basil - 100 g;
vinegar 9% (table or wine) - 15 g.

Cooking.

We divide the prepared cabbage into 8 parts, place it in an enameled container, pour boiling water over it, boil for three minutes, transfer to ice water.
Peeled beets are divided into thin plates, boiled separately together with garlic cloves in a slightly salted liquid. After three minutes from the start of boiling, we remove the products from the container, cool.
We clean the beets, chop with sticks. Divide the garlic and celery root into equal small pieces. We combine all the vegetables, put them in a glass or clay container.
We fill the pan with water, put the vinegar and coarse salt, heat to a boil, then cool. Pour the vegetables with the prepared marinade, close the cylinders with nylon caps ( parchment paper), keep it warm for three days, then put it in a cool room. Georgian snack serve without beets!

Foreword

Salting cabbage for the winter is a worthy and most often forced alternative to pickling it. Salted vegetables are no less tasty than pickled ones, but not as healthy. But preparing and storing them is much easier.

So salt or sour and what's the difference?

Of course, it is better to sour. Vegetables are even healthier than fresh ones, but salted ones cannot boast of this. If you really sour, as such a harvesting method should have been carried out before, that is, completely without salt, then:

for the winter occurs due to fermentation only in own juice. When salted, fermentation takes place in a saline solution.
The preservative is natural lactic acid released from the product. During salting, salt acts as the main preservative.
During fermentation, vitamins, including ascorbic acid (vitamin C), and other useful components of the product are preserved. And salt partially destroys all this during the canning process and, first of all, vitamin C.
The fiber of the product softens, which means that during digestion it is much more complete, faster and more easily absorbed by the body. This does not happen with sunburn.
Pickled billet has a pure taste of the products included in it, with hints of used spices. Salted vegetables have a salty taste.

Currently, there is no fundamental difference between fermentation and salting, because salt is now used in both methods. As a result, during sourdough, as well as during salting, two components are preservatives - salt and lactic acid.

But still, the differences between these canning methods remained the same, because salt is added at the very minimum during fermentation - no more than 25 g per 1 kg of product. And when salted, it tastes and, as a rule, it turns out much more.

Why did they add salt when fermenting? Perhaps, in the first place, to equalize the chances of fermented foods with salty ones to remain tasty for a long time. After all, for the first it is very important to maintain a certain temperature regime storage, otherwise they will quickly peroxide or even deteriorate. And salt slows down the fermentation process and, together with lactic acid, inhibits the development of foreign microflora.

Why do people prefer to salt

From a practical point of view, salting is more advantageous than fermentation. It takes only one to several days to cook salted cabbage, but for now fermented product when it comes to “condition”, you will have to wait a few weeks or a month, or even more.

Salted cabbage also begins to ferment, but only at the very beginning of cooking. However, due to a large number salt, fermentation first slows down, and then almost completely suppressed. Lactic acid does not have time to stand out in the same volume as during fermentation. Therefore, on the one hand, cabbage turns out to be much less acidic, and on the other hand, it will no longer ferment. Which means it will last longer.

One more moment. It's better to sour oak barrel or a tub - the product will acquire additional pleasant aroma and taste. When salting, there is no need, and there is no point in these chores. The process of maturation of products is fast and therefore there is no time to gain oak aroma, and even with that amount of salt for vegetables it is almost impossible. So you can salt right away in the jars.

Theoretical foundations of salting cabbage

As mentioned above, the technology of salting and pickling is very similar. And we can assume that between them only the only difference is in the amount of salt. Even the salting itself, not storage, is still better to do in a large container, and not in a jar. The finished product is transferred to the latter. In a large container, it is more convenient to work with the ingredients - mix, mash, remove the foam if it appears due to fermentation in the first days, and so on - and the products are better salted.

So the question of how to pickle cabbage for the winter will not become a stumbling block for those who are already familiar with its fermentation. It is enough to take any recipe on how to ferment this vegetable deliciously and you can use it for salting, just add salt to taste - more or less. Selection and preparation for salting heads of cabbage, cutting them and other ingredients, additional products and spices, as well as utensils and even harvesting methods are the same.

The difference begins when the brine brightens and the foam ceases to stand out. But when salting it is little or may not be at all. Usually you need to keep the cabbage warm for the time specified in the recipe and check it for taste. After that sauerkraut still continues to wander - to prepare further, but already in a cooler place and at the right temperature. And the salted one is already ready and it is packaged in jars and put away for storage.

Salt is best white cabbage. Not only because it is more accessible and more familiar than colored people and other foreigners. With the latter, few recipes make it possible to cook salted cabbage just as tasty. Before salting, only the upper and damaged leaves are removed from the heads, small defects are cut out with a knife. All additional products are washed and cleaned.

When salting, as well as during fermentation, vinegar is not used! Pickled foods are prepared with it. Salt is taken only non-iodized.

Jars for salted cabbage should be washed clean and sterilized. They must be closed with lids that have undergone the same treatment. They can be polyethylene if the workpiece is stored for no more than 3 months. Store salted cabbage in a refrigerator, cellar or similar cool dark place.

Classic recipes for salting cabbage - we cook quickly and tasty

First of all, these are recipes only with carrots, without the addition of other products. Such options are very simple and allow you to almost always cook very tasty dish. Below is one of these salting methods. You will need:

heads of cabbage (large) - 1 pc;
carrots (medium) - 3 pcs;
salt - 5 tbsp. spoons;
sugar - 1 tbsp. spoon.

Finely chop the head of cabbage into an enameled cup. Gradually adding salt to the cabbage, knead it strongly with your hands so that it releases juice. Then we rub carrots into a cup and pour sugar. We mix everything well, and then, tamping, put it in a jar. From above we put oppression, for example, a narrow bottle of water. Then put the jar of vegetables on a plate. If cabbage releases a lot of juice during fermentation, then it will drain into it. We leave the vegetables in the room where room temperature. There they must salt for three days.

After a day and in the following days, we remove the load and pierce the workpiece with a Chinese wooden chopstick. We do this three times a day. Then we install oppression in place. After three days, we drain the excess juice, close the container and remove the cabbage for storage.

Recipe only with beets and spices. You will need:

heads of cabbage - 4 kg;
beets - 0.4 kg;
horseradish (roots) - 50 g;
garlic (heads) - 1 pc.

For brine:

cloves (buds) and bay leaf - 4 pcs each;
salt - 150 g;
sugar - 100 g;
water - 2 l.

We cut heads of cabbage large pieces, and beets - in small cubes. We grate the horseradish, and crush the garlic with a press. We mix everything in a large container. Combine all the ingredients for the brine and bring the mixture to a boil. Pour vegetables with hot brine, load with oppression and leave to salt for two days. We lay out the finished product in banks.

Unusual recipes - salt cabbage with spices and other products

Well cooked according traditional recipes salted cabbage unlikely to get bored. But I want and need to add variety to the menu, and, therefore, to the methods of harvesting.

For lovers of spicy and Caucasian cuisine, a recipe with hot pepper, cinnamon and other spices. You will need:

cabbage (preferably small heads) - 2.5 kg;
beets (small) - 1 pc;
carrots - 0.2 kg;
garlic (cloves) - 7 pcs;
hot red pepper (pods) - 2 pcs;
parsley and celery (roots) - 1 each;
cilantro (bundles) - 1 pc.

For brine:

black pepper (peas) - 10 pcs;
salt - 160 g;
cinnamon stick (small) - 1 pc;
bay leaf - 2 pcs;
water - 3 l.

First we prepare the brine. Bring the water to a boil and add all the ingredients for the brine into it. Reduce the heat to medium and stir thoroughly until the salt is completely dissolved. Boil the brine for about 3-5 minutes, then remove from the stove and set aside to cool.

Remove the top few leaves from the cabbage and set aside. We cut the heads into 4 pieces. Chop carrots into thin rounds. Beets should be cut into thin plates, and pepper - along the pod into 4 parts. He should remove the seeds if there is no desire to make the cabbage very spicy. We also cut the roots lengthwise and into 4 parts.

We spread cabbage leaves on the bottom of a bucket or deep pan. Then we put the prepared vegetables there in layers: we alternate the cut heads with a mixture of beets, carrots, spices, roots and greens. From above we cover everything again with cabbage leaves. Then pour the cooled brine into the container with the workpiece. We put on cabbage leaves a lid or a plate, and on top we install oppression on it. We leave the container for 5 days in a room where room temperature. During this time, the vegetables will be salted and they can be transferred to jars and put away for storage.

Recipe with apples and cranberries. You will need:

heads of cabbage - 2 kg;
cranberries (can be frozen) - 150 g;
medium apples and carrots - 3 pcs.

For brine:

garlic (heads) - 1 pc;
salt - 3 tbsp. spoons;
sugar - 250 g;
water - 1 l.

First, if necessary, let the cranberries defrost. While the berry is warming, prepare the brine. We heat the water to a boil and add salt, chopped garlic and sugar to it. Mix everything well, achieving complete dissolution of bulk ingredients. Boil the brine for 2-3 minutes, then remove from the stove and set aside to cool.

We chop the heads of cabbage, three carrots on a grater, and apples should be cut into thin plates. Then we mix it all, and then tightly lay it out in jars, pouring thawed or fresh cranberries. When laying in a container, the workpiece should be carefully tamped, trying not to crush the berries. Then we pour the cooled brine into the jars and leave them open for 3 days in a room where the room temperature is. Then the cabbage is covered with lids and hidden for storage.

Salted cabbage is one of the popular dishes on our table, because it is not only great snack, but also an addition to any side dish. However, only skilled housewives with experience can properly cook crispy, white cabbage.

There are many tricks in the cabbage pickling procedure. fast food: correctly selected heads of cabbage, the appropriate proportions of salt, sugar, if necessary - vinegar, shredding method. All this will eventually lead to the desired result.

Some housewives confuse salting and sauerkraut, however, these are two completely different cooking processes. Salting refers to quick salting, and sauerkraut is long-term, and takes from one to several weeks.

Cabbage is salted with the addition of carrots, beets, apples, black pepper and bay leaf. Before laying in a jar, chopped vegetables must be strongly mashed so that as much juice as possible comes out, this will speed up cooking.

Even in the old days, it was believed that in order for pickled cabbage to turn out delicious, you need to wait until the vegetable hits the first frost. Therefore, do not rush into this matter.

Quick pickling cabbage: a simple recipe

If you want to quickly pickle any vegetables, add vinegar to the brine. This recipe quick salting cabbage is provided for those who do not have extra time or a lot of space to store pickles.

In just seven to eight hours, you will have ready-made salted cabbage on your table, at least for dumplings, at least for borscht or a pie.

Components:

Chop a head of cabbage with a sharp knife or special device. If you have it, it will greatly speed up the process. We clean the carrots and three on the most coarse grater. We put the garlic in a metal bowl, cover it with a saucer and shake it, making an effort, open it and remove it already without the husk.

Dilute the brine in a large bowl: mix the salt, vegetable oil, sugar, pepper and vinegar, pour in boiled water. Stir so that everything is completely dissolved. Slice garlic into slices.

We put all the prepared vegetables in a deep bowl, lightly knead with our hands and pour the resulting marinade. We cover the bowl with a large lid, put oppression on it and leave it for two to three hours.

Stir, cover again. After seven hours, you can serve ready-made cabbage to the table.

How to pickle cabbage pieces with beets

Cabbage can be salted not only finely chopped with the addition of carrots, but also big chunks with beets. This salt is used for open pies, pies, cook cabbage soup, stew meat and fish with it.

Components:

Cabbage - 3.5 kg;
Beets - 0.5 kg;
Garlic - 4 cloves;
Horseradish root - 2 pcs.;
Salt - 100 g;
Sugar - 0.5 cups;
Peppercorns - 6 pcs.;
Laurel leaf - 5 pcs.;
Cloves - 3 grains;
Water - 2 liters.

For this recipe for salting instant cabbage, it is best to take a large and tight head, cut it into large pieces. Wash and peel the beets, chop into small cubes. In the cooled boiled water dilute the brine: salt, cloves, sugar, pepper, bay leaf. Press the peeled garlic through a press.

We mix all the prepared vegetables, pour the marinade over and cover with a plate or a lid of a smaller diameter than the bowl itself, so that the cabbage is pressed tightly. We put a heavy stone on top or put a jar of water, so that oppression is obtained.

We send the pickle to a dark cool place for two days. Then spread the appetizer in glass jars and close with a plastic lid. We leave to be stored in a cold basement or refrigerator.

Try to cook. We have prepared a good selection of recipes from sand, jellied or puff pastry. Experiment with us!

Read how to properly prepare the "Autumn" salad from vegetables for the winter.

Have you tried jam from fir cones? cook it, it's a great sweetness that boosts immunity.

Marinate vegetables without vinegar

The process itself is quite laborious, it is necessary to prepare all the vegetables, spices, containers, working equipment, and sharpen the knives well. After chopping vegetables, you immediately need to tightly stuff them into a jar.

Components:

Cabbage - 3 pcs.;
Carrots - 6 pcs.;
Laurel leaf - 10 pcs.;
Black pepper - packaging;
Salt - 4 tbsp. l.;
Sugar - 2 tbsp. l.;
Water - 2.5 liters.

Let's take a closer look fast way pickled cabbage without vinegar. We dissolve salt and sugar in heated boiled water, after that we filter everything through gauze and leave to cool completely.

We remove the top spoiled sheets from the head of cabbage, cut it in half and chop it into thin long strips. We put everything in a large enameled bowl.

My carrots and peel, grind on a grater, add to the container. Sprinkle with spices on top.

Mnem chopped vegetables, applying physical strength, you may need several approaches, it all depends on the juiciness of the vegetables. We tightly push the resulting mixture into ready-made sterilized jars.

The tighter you make it, the faster your cabbage will cook. Pour brine on top, cover with a plastic lid, but loosely, and put the jars in bowls in heat. In three days, the appetizer will be ready. Periodically, it is necessary to pierce the salting with a wooden stick to release air.

The cabbage is ready!

Crispy cabbage in two days

In various sources, you can find many recipes for making salted cabbage, but it does not always turn out to be crispy and tasty. Often it turns out soft, not salty enough and for some reason - gray. To avoid such a result, take note of this particular recipe, which never fails.

Components:

Cabbage - 1 pc.;
Water - 1 l;
Salt - 2.5 tbsp. l.;
Sugar - 1 tbsp. l.;
Dried dill - 2 tsp;
Carrot - 1 pc.

Dissolve large iodized salt and sugar in cooled boiled water. Cabbage forks are cut in half and with a sharp knife we begin to chop as thinly as possible. If there are thick layers, set them aside.

We wash the carrots from dirt and clean them with a metal scraper, this will significantly save your time and the removed layer will be thinner than from a knife. Grind the prepared vegetable on a grater.

We put the prepared products in large saucepan with high sides, knead with hands and fill with brine.

We cover with a lid and leave to be salted for forty-eight hours, periodically opening and piercing with a wooden sushi stick to let the air out.

We lay out ready-made instant cabbage in jars, cover with a lid and put it in the refrigerator.

Salt the cabbage hot

There is a very fast method salting cabbage using certain vegetables and fruits. Within a few hours, a maximum of a day, the dish will be ready.

Components:

Cabbage - 2 kg;
Carrots - 2 pcs.;
Apples - 3 pcs.;
Cranberries - 100 g;
Salt - 2.5 tbsp. l.;
Vinegar - 50 ml;
Oil - 1 cup;
Water - 1 l;
Garlic - 1 head;
Sugar - 250 g.

We cut off the top layer of leaves from the head of cabbage, if necessary, cut off the damaged areas. We clean the garlic, carrots and apples. It is better to take fruits not sweet, but sour - Semerenko or Antonovka. We chop the cabbage in strips, and the rest of the products in thin slices. We spread the prepared products in layers in a large enameled bowl: cabbage, carrots, cranberries, finish with apples. According to this scheme, we make several layers.

In a metal bowl, mix all the remaining ingredients, put on fire and boil for five to seven minutes. Pour chopped vegetables with hot marinade, cover with a wooden lid and set oppression. Here is a recipe for pickling cabbage in a hot instant way.

If you tried a little cabbage from a jar and it seemed to you not ready enough, leave it for another half an hour - an hour and try again, because the fermentation process is continuous, and the taste changes quickly;
For high-quality salting, only coarse salt is needed, fine salt is not good;
During the fermentation period, vegetables must be completely covered with marinade. If the top layer is dry, increase the oppression or add more liquid to the jar;
In order for the cabbage to be well salted, it is recommended to cook it for the growing moon;
The most suitable utensils for salting - a wooden barrel;
If you leave the appetizer to ferment in a cold room, the cooking time may increase by several days;
If air is not released during the fermentation process, then instant cabbage will turn out with a bitter aftertaste;
The foam that appears on the surface of the jar should be removed with a holey spoon, as soon as it stops appearing, the salting is ready.

Bon appetit!

White cabbage is one of the most popular vegetable crops used in cooking. Due to its healing and taste characteristics, salting is used for all kinds of dishes. Not a single vegetable is harvested for the winter as diversely as this vegetable crop. Delicious salted cabbage - a traditional look winter snack, which has many different recipes.

How delicious to salt cabbage for the winter

A delicious recipe for salting cabbage for the winter and all its subtleties of cooking are passed on to housewives from generation to generation. In order for salting to be successful, it is important to know which variety to choose, as well as to master the methods and process in stages.

To make the appetizer quite crispy and tasty, you need to choose late-ripening varieties. It is also important to choose the right carrots with bright colors, they should be juicy with a small core. Other ingredients that will be used to complement the taste of pickled cabbage should be just as fresh and tasty. For the preparation, two classic options recipes:

in brine;
dry way.

In the first method, the procedure is performed using a boiled brine consisting of water, salt and sugar (optional). In the second option, the process occurs by isolating juice in a natural way.

Often in salting recipes, auxiliary components are used that improve the taste of the finished dish:

beet;
Sweet pepper;
garlic;
herbs and spices;
berries and apples.

Important preparatory stage process are considered methods of cutting. More often for a recipe, vegetables are chopped:

thin straw;
long straw;
squares.

In the case of salting a large amount of the product, the forks are cut in half or quarters.

Important! Very thinly chopped vegetables lack the crunch.

Delicious cabbage pickle recipes

Cooking options are numerous and varied, so housewives have the opportunity to choose delicious recipes for salting cabbage for the winter:

with beets;
with apples;
with cranberries;
with bell pepper;
with pepper and garlic;
with dill seeds.

Delicious salted cabbage with beets

Beetroot is a delicious and attractive appetizer to the table. The simplicity of the ingredients and the speed of preparation makes the recipe unique.

Products:

cabbage - 3 kg;
beets - 3-4 pcs.;
garlic - 5-6 cloves;
horseradish root - 1 pc.;
coarse salt - 100 g;
sugar - 50 g;
bay leaves - 2-3 pieces;
allspice - 10 pcs.;
carnation - 3-5 umbrellas;
water - 1 l.

Cooking:

The water is boiled, then salt, sugar and spices are poured into the container. Next, you need to boil for 1-2 minutes and set aside to cool.
Wash vegetables, peel and cut into strips.
Pass the garlic through a crusher.
Grind the root in a meat grinder.
Mix vegetable slices with garlic and horseradish and mash slightly.
Transfer the mixture in layers to a jar, adding beets.
Pour the contents of the jar with prepared warm brine.
Place the jar in heat for 2-3 days, periodically piercing the cut with a thin stick to release air.
After the end of fermentation, close the jar nylon cover and place in the refrigerator.

Advice! To prevent the juice from spreading, it is necessary to put a shallow tray under the container.

Delicious salted cabbage with apples

Very tasty salting cabbage for the winter will turn out if you add delicious and juicy apples. The composition includes:

white cabbage - 5 forks, 1 kg each;
carrots - 300 g;
apples (Antonovka) -5 pieces;
common salt - 125 g;
granulated sugar - 5 tbsp. l.

Salting process:

Chop the main product, also chop the carrots with a knife.
Washed apples and cut into small slices.
IN vegetable cutting add apples and mix well.
Add peppercorns and bay leaf as needed.
Arrange prepared vegetables and fruits in jars: cabbage, then a layer of apples, and so on.
Leave the container warm for 3 days.
Move the finished product to the cellar or to any cool place.

Delicious salted cabbage with cranberries

A delicious and simple recipe for classic Russian cuisine. Berries give salting a peculiar taste and smell. List of products for the recipe:

white cabbage - 10 kg;
carrots - 300 g;
salt - 250 g;
cranberries - 0.5 tbsp.

Process description:

Cut the vegetable and put it in a large container - an enamel basin is better suited for this.
Grind carrots on a medium grater.
Wash the berries and let them drain.
Add spices and spices to chopped vegetables. To stir thoroughly.
Put the mixture into a container for harvesting in parts, alternating with berries, and leave to ferment for 7 days.

How delicious to pickle cabbage with bell pepper

The presence of sweet pepper will allow classic dish become more delicious and unusual. For this you will need:

cabbage - 1.5–2 kg;
carrot root - 1 pc.;
sweet pepper - 250-300 g;
garlic - 6 cloves.

The marinade is prepared like this:

water -200 ml;
sugar - 150 g;
salt - 50 g;
vinegar 9% - ½ tbsp.;
sunflower oil - 100 ml;
spices and seasonings - to taste.

Salting recipe:

Cabbage is chopped and lightly crushed.
Carrots need to be peeled, chopped or cut in any way.
Wash the pepper and remove the seeds, then cut into strips or cubes.
The garlic is crushed with a knife.
Mix all the ingredients, being careful not to crush.
In a container with vegetable mixture pour in hot marinade and put oppression on top.
Move the salting to the refrigerator or to another cold place for about 15-20 days.

Spicy salted cabbage

Crispy and tasty snack with spices can always decorate everyday and festive table, delighting with its attractive appearance and good palatability. Required Ingredients:

head of cabbage - 3 kg;
onions - 3-4 heads;
carrot root - 250-300 g.

For marinade:

water - 1.5 l;
salt - 1 tbsp. l. with top;
sugar -120 g;
vinegar - 20 ml;
laurel leaves - 2 pcs.;
spices - to taste.

Salting method:

Vegetables are cut in any way you like.
Onions are divided into rings.
Arrange the vegetables in layers in sterilized jars and pour over the vinegar.
Prepare the marinade and add vegetable slices to it. Prepare the marinade in the classic way.
Place the jar in a warm place for 12 hours, then move it to a cold place.
Preparation time 24 hours.

With pepper and garlic

Salted cabbage will turn out very tasty according to the recipe with pepper and garlic. The method is quite simple. For cooking, you need to prepare the following products:

cabbage heads - 3 kg;
carrots - 250 g;
hot pepper (hot) - 1 pod;
garlic - 1 head;
salt - 50 g;
granulated sugar - 30 g.

Recipe preparation steps:

Peppers are washed, but the seeds are not removed, they are left to enhance the spiciness.
Cut the remaining components and mix with pepper and transfer to a container, add sugar and salt there.
Pour the contents with warm boiled water and leave for 2-3 days, for fermentation, periodically piercing.

With dill seeds

Dill seeds added to salting will give the dish a delicious specific flavor, while maintaining the original appearance of the chopped vegetable. For the recipe you will need:

cabbage - 5 kg;
coarse salt - 70 g;
dill seeds - 2-3 tbsp. l.

Recipe rules:

Cut the vegetable into long strips and mash with salt and dill.
Put in prepared dishes and fix on top with a weight.
Set the container with the contents for 3 days in heat to enhance fermentation.
Remove foam as it forms.

Terms and conditions of storage

The cellar is considered the best location for salting, especially if delicious preparation made on a large scale. An insulated balcony can be a good option, where you can keep cabbage in any properly selected container.

For a small amount a refrigerator is suitable for salting - the shelf life in it is several months.

The main requirement is a suitable temperature regime. It should vary from 0 to 5 ° C, while the product will not only not lose food quality, but also retain useful vitamins. This is very important in winter. For longer storage of salting, glass containers or enameled containers are well suited.

Conclusion

In order to delicious salting cabbage turned out to be crispy, you should take into account all the nuances and subtleties of the recipes, as well as observe the proportions indicated in them. Properly performed salting activities are the key to a delicious dish.

Salt or sour cabbage - what could be easier? However, not every family, especially a young one, knows how to quickly and tasty pickle cabbage. To make it crispy, fragrant, appetizing ...

We will need:

Cabbage - 2 medium-sized forks with a total weight of about 5 - 6 kg.

For salting, choose medium-late varieties of cabbage. If you do not know how to distinguish it, just ask the sellers in 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 feature to improve the taste and increase the usefulness when salting 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 "".

Of the kitchen "helpers" - a wide enameled or plastic basin of 12-15 liters for mixing.
Enameled pan for 6 - 7 or more liters - for salting.
Sharp knife, grater, vegetable shredder, cutting board.

12 Easy Steps to Delicious Kale:

Here are the steps 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 pre-washed and peeled carrots on the coarse side of the grater.

3. Rinse the heads of cabbage, peel 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 chopped cabbage gives juice for pickling faster, and larger cabbage is responsible for crispy properties, delays acidification and softening of the finished product.

5. Place the cut in the basin and mash it well, crush it with your hands or with a wooden crush.

The success of its salting largely depends on how well you mash the cabbage. It’s bad if you don’t crush it and if you crush it. It is important to catch when the cabbage takes on the desired consistency, it will be quite soft, moist and at the same time strong and elastic.

6. Add half of the carrots to the bowl where the mashed cabbage is already located, mix everything thoroughly and salt with half the prepared salt. Mix again. Transfer to a pickling container and pack well.

7. Repeat the same with the 2nd fork. Add to a container for salting, tamp. At the same time, cabbage will decrease in volume right before our eyes.

8. It remains only to put a plate of a smaller diameter on the packed cabbage-carrot mixture, press it down with a load, for example, a jar of water or something quite heavy.

9. Cover with clean gauze on top so that dust does not get inside.

10. Very quickly, the cabbage will give juice - its own brine, it is desirable that he closes it to the top. If there is not enough brine, add a heavier load.

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 be noticeably bitter. Follow this simple procedure daily while the salting process is in progress.

12. If the room is warm, then after 2 days the cabbage can be transferred to jars and put in the refrigerator. If it is cool, it will take 3-5 days. It is important to capture the moment when the cabbage is still elastic, crispy and not acidified.

Don't wait for it to be completely ready. It is better to transfer it to jars earlier and put it in the refrigerator than to be late. In the refrigerator, it will calmly 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 tamp well. She will give juice again and will be well stored in own brine. On top of the jar, leave 4-5 centimeters free: in the cold, the fermentation process continues for some time, and the cabbage juice can overflow out.

Now you know how tasty and quick to pickle cabbage. Try it, you will get a wonderful result!

What is 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, improves metabolism!

Bon appetit and good health!

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