Is cabbage salted? How to pickle cabbage at home

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”.

Schedule of upcoming seminars

Home secrets: How to pickle cabbage deliciously?

Was not available to our ancestors quick salting cabbage Once upon a time, salt was valued more than gold and was not a frequent guest on every table. Preserving food without preservatives was not easy. Previously existing methods required long-term holding of blanks under strictly specified conditions.

Our capabilities allow us to add various herbs and spices to food, with which the food becomes richer in taste, can be preserved faster and is stored better. The salt that we generously add to the preparations prevents the proliferation of pathogenic microorganisms and inhibits fermentation processes. Salted cabbage no longer needs to be kept for weeks at room temperature waiting for it to become suitable for long-term storage. Various recipes will allow you to bring the product to the desired quality in just a few days or even hours.

Salt or ferment - what's the difference?

Actually there is no difference, the terms refer to the same process. Salting refers to a preservation method in which lactic acid plays a major role.

This component is released during the process natural fermentation fruits and vegetables, gives the dish a specific taste and is a guarantee of product safety. Only the processing of various types of agricultural crops is described in different terms. So, for example, apples are “soaked,” cucumbers are “salted,” and cabbage is “fermented.”

Despite the differences in names, the essence does not change. Everywhere the preservative is lactic acid and partly salt, which controls the fermentation process, protects the product from souring, speeds up salting, allowing you to reduce cooking time.

In those days when salt was an expensive pleasure, pickling in the villages was used pure form. The cabbage was chopped, placed under pressure and fermented in own juice.

To prevent the product from spoiling, it had to be compacted tightly. At the slightest ingress of oxygen, lactic fermentation could stop, and the cabbage would simply rot. Long aging guaranteed reliable preservation and storage for a long time.

The finished cabbage was placed in a cold room. At low temperatures lactic acid bacteria decreased activity. However, the fermentation process did not stop, and the product became more sour over time.

Salt, which is actively added to modern recipes, not only additionally preserves the product, but also inhibits the growth of lactic acid bacteria. Therefore, cabbage fermented with salt can be stored much longer.

Basics of pickling cabbage

For conservation to be successful, four important conditions must be met:

choose a vegetable of the appropriate variety;
protect the product from damage;
create an environment suitable for the development of lactic acid bacteria;
bring all work surfaces into perfect condition.

How does salting happen? Lactic acid bacteria that are present on the leaves of the vegetable ferment the sugars contained in the cabbage. Accordingly, the more simple carbohydrates a vegetable contains, the more active the preservation is. That is why you need to choose varieties with optimal chemical composition. Otherwise, you will have to add additional sugar.

To prevent harmful microorganisms from developing along with lactic acid bacteria, try to remove as much air as possible from the product.

To do this, the cabbage should be well compacted. It is better to lay out the product in small layers and crush each of them thoroughly.

It is advisable to put pressure on top, then the cabbage will drown a little in its own juice. You can use a well-washed stone or a container of water as oppression. Some kind of press is placed on top of the workpiece. You can use a flat plate or a wooden disk you made yourself. And a weighting agent is placed directly on the press.

To develop, lactic acid bacteria need a temperature of 15 to 22˚C. Therefore, after all preparations, the cabbage should be left at room temperature. Next, when the product has gained enough acid, the activity of the bacteria must be reduced by removing the workpiece in a cool place. In villages, it is usually placed in a cellar, where the temperature is kept between 8-12˚C. And already finished product should be stored in the refrigerator at 0-2˚C.

And, of course, don’t forget about cleanliness while cooking. We thoroughly wash all utensils, dishes, and sterilize jars. Clean the vegetables thoroughly. Cut off the damaged parts. In general, we prevent dirt from getting into the product.

The best varieties of cabbage for pickling and pickling

For pickling and pickling, mid-early and mid-late varieties and hybrids of cabbage are best suited, in which the ripening period from emergence to full formation of a head of cabbage is 115-160 days.

The most popular of them:

"Glory";
"Present";
"Midor";
"Merchant's Wife";
"Dobrovodskaya";
"Krautman."

Cabbage of these varieties forms a large head of cabbage with a small stalk. The weight of one vegetable can reach 3 kg. The inner leaves are white or greenish, very densely packed, strong, juicy, sweet, contain a large number of carbohydrates.

Cabbage of these varieties lies well even without salting. And the fermented preparation, made according to all the rules, turns out tasty and crispy, and can be stored until the next season.

Preparation: place, tools, raw materials

Sauerkraut is not a labor-intensive process. The main part of the work fits into just three stages. Before storing, vegetables must be peeled, cut and salted.

We wash the cabbage. We remove damaged leaves and cut off all defects. Cut out the stalk. Leave a clean white head. We do the same with other ingredients. If we add carrots, we also clean them and remove all spoiled areas.

We will cut the vegetables on the table. Let's prepare the place by removing everything unnecessary. You can shred cabbage on either a plastic or wooden board. For slicing, in addition to a regular universal kitchen knife, it is convenient to use a special shredder or grater.

If the brine is prepared separately, we will select a suitable container for it. If the cabbage is simply ground with salt, prepare a spacious bowl or basin in which we will mix everything with our hands.

Vegetables should be placed in acid-resistant containers. An enamel pan is suitable for this. But some recipes call for putting cabbage directly into jars. If vegetables are fermented in a wide container, they need to be pressed down so that the product is hidden under a layer of juice or brine.

Vegetables placed in jars will also release juice. Therefore, if the containers are filled to the top, it is better to place them in a basin so that the liquid flows into it and not onto the floor.

When the cabbage begins to ferment, gas will accumulate in it. Its excess can spoil the taste of the finished product. Therefore, we will periodically pierce the workpiece with a wooden stick, releasing the excess. During fermentation, a foamy cap will appear on the cabbage, which must be carefully removed with a clean spoon.

We remember that any objects with which we touch the product: knives, boards, spoons, must be thoroughly washed and doused with boiling water. The same applies to containers - pots and jars.

If we cook cabbage at a time, then the jars can not be sterilized, but washed with soap or soda, doused hot water. Cover the workpiece with a clean plastic lid. In this form, it can be stored for no longer than three months.

Recipes for pickling cabbage for the winter

Almost every family has own recipe. No matter how you pickle cabbage! It is ground with salt, soaked in cold brine with the addition of vinegar, and poured with salted boiling water.

Cabbage is especially good with the addition of various herbs and spices. Cranberries, peppers, beets, carrots, onions, garlic, etc. are placed in the preparations. All this, of course, affects the quality of the finished product. Sauerkraut can be different.

Pickling cabbage with beets

Thanks to beets, the preparations acquire a beautiful shade, unusual taste, additionally enriched with vitamin supplements.

Compound:

cabbage without stalk – 5 kg;
carrot roots – 0.5 kg;
beets without skin – 250 grams;
bell pepper – 0.5 kg;
several small onions;
Bay leaf, allspice, cumin, cloves;
salt - half a glass.

Chop or cut the listed vegetables, except onions, into strips, grind together with salt and seasonings using a large basin. Place an onion in the middle of the workpiece.

We place the container in the basin, cover it with gauze on top so that dirt and dust do not get in. Let it ferment at room temperature. Throughout the day, we pierce the cabbage with a wooden stick several times. We are monitoring the process. The cabbage is ready when the foam stops coming out. Preparation may take from 2 to 4 days.

We close the jars with plastic lids. If you need to preserve cabbage for a long time, pour boiled vegetable oil over the vegetables in a 1 cm layer.

In jars with pepper and garlic

This recipe allows you to ferment cabbage in a hot way. We prepare the vegetables, clean the main component. Cut the tops of the stumps flush. Let's divide the heads of cabbage into quarters.

Let's prepare delicious dressing from fresh carrots and bell pepper. Chop vegetables using a food processor. Add grated celery root and finely chopped garlic to the bright mixture. Add some fresh corn to the vegetable dressing. The number of components depends on the capabilities of the housewife.

Place all vegetables in layers in a wide enamel dishes. Layers of cabbage should alternate with vegetable dressing. The more tiers you get, the better.

We will salt the vegetables with brine. Bring 4 liters of water to a boil, dissolve in it 200 grams of sugar and salt, five to six black peppercorns and a few bay leaves. Turn off the brine after the salt and sugar have dissolved. Let's wait until the marinade cools down a little.

Pour the filling into the container with the cabbage. Vegetables should be completely hidden under it. Press the workpiece with a press. Let it ferment for two weeks in a cool cellar or on the balcony.

Cabbage pickled with spices

This is another one unusual recipe pickling cabbage for the winter. For 11 kg of vegetables we need about a kilogram of apples and 300 grams of carrots. We’ll also take one handful each of lingonberries and cranberries. We will create an unusual aroma using cumin, allspice, anise and bay leaf. We will add spices to taste, and take 2/3 cup of salt.

Shred the cabbage using a shredder. Grind the carrots on a coarse grater. Divide the apples into quarters and so that they do not darken, soak them for some time in cold salted water.

Mix the prepared ingredients. Place the future salad in a wooden or enamel container. Let's press down with oppression. Leave for 10-12 days at a temperature of 18-22°C.

When the product stops fermenting, check its readiness. The salad should decrease slightly in volume, and the juice released from the vegetables should become transparent. Place the cabbage in jars. Cover them with plastic covers. In this form, the salad can stay in the refrigerator all winter.

Pickling cabbage with dill seeds

In this recipe, all proportions are arbitrary. For a bucket of chopped cabbage you need to take 100 grams of salt. Carrots by volume should be a tenth of the total mass of cabbage. Dill seeds and caraway seeds are added to taste.

Vegetables are peeled, carefully cut into small strips, mixed with salt and seasonings. Place in jars and compact. Cover with a plastic lid, put it in the basement or place it on the balcony if it’s cool there. After 10 days, the product can be served.

In jars of apples

The original dish is rolled directly into jars. The salad is prepared from cabbage, sour apples, onions and sweet bell pepper. The main component should be twice as large in volume as the other ingredients combined. For salt, we make the following calculation: we will need to add three tablespoons for every 2 kg of cabbage.

We cut heads of cabbage, apples, onions and peppers into beautiful even strips or thin slices. Place on the bottom of a wide pan. Salt. Mix with a clean spoon, never with your hands.

Jars must be washed in advance. At the bottom of each we place 2-3 bay leaves and 5 black peppercorns.

Fill the container tightly. Cover with metal lids. Sterilize for half an hour. Let's roll up. Turn it upside down, cool and place in the refrigerator.

Cold in jars

Pickling cabbage in jars in brine requires minimal preparation time. For the salad, take 2 kg of chopped cabbage and 2 medium grated carrots. Mix the vegetables with your hands. Fill a three-liter jar tightly with the mixture.

Let's prepare cold brine. Dissolve a tablespoon of salt and sugar in 1.5 liters of clean water. Pour this brine over the vegetables placed in the jar. Cover the neck of the glass container with gauze. Let the salad ferment in a warm place. In three days the cabbage will be ready. It must be kept refrigerated for storage.

Quick hot pickling of cabbage

Pickling cabbage instant cooking popular among people who value time. This method is used to make salads that do not need to be kept for a long time. Vegetables are instantly soaked in brine. This preparation can be served literally the next day.

We are preparing a beautiful vegetable mixture from thinly sliced layers of cabbage and carrots. Mix vegetables in any proportions. Place them tightly in prepared jars. Fill with brine.

In a liter of water, dilute a tablespoon of salt, half a spoon of sugar and a spoon vegetable oil. Bring the marinade to a boil and season the vegetables with it.

Leave the jar uncovered for a day in a warm place. The next day, cover the salad with a plastic lid and put it in the refrigerator.

With beets in Georgian style

For aromatic salad in Georgian style, a beautiful large head of cabbage and two small, even beets are selected. A unique aroma is created by 2 heads of garlic, a pod of hot pepper and a bunch of fresh cilantro.

Vegetables are cut quite large. The head of cabbage can be divided into 8-12 parts. The beets need to be either grated or cut into flat slices. Garlic cloves can be added whole or coarsely chopped. Hot peppers cut into rings. Separate the cilantro into branches using your hands.

Vegetables need to be placed in a pan in layers: a layer of cabbage, a layer of beets, a layer of garlic, etc. Repeat several times until you run out of ingredients.

IN last resort Brine is added to the vat. Boil two liters of water and dilute 50 grams of salt in them. Let the brine cool to room temperature and then completely cover the vegetables.

Georgian salad should stand in a warm place under pressure for about two days. After which it can be put into jars and put in the refrigerator. There the cabbage will take 3 to 5 days to become ready.

Preparing crispy sauerkraut for the winter in jars

Fermenting vegetables in a jar is very convenient, because later they can be stored in the same container in which they were prepared.

Winter salad is chopped only from white cabbage and carrots. You shouldn't overdo it with root vegetables. It contains a lot of carbohydrates, and we don’t need their excess. Excess sugar can sharply slow down the fermentation process and the cabbage will not have time to ferment.

Carrots in the salad under discussion will occupy a tenth of the total volume. Cut the vegetables into strips, place them in one wide bowl and mash them with your hands until the juice appears.

In a glass, mix a tablespoon of coarse salt and a teaspoon of sugar. This amount will be enough to pickle a three-liter jar of cabbage.

Place vegetables in glass containers layers, salting each layer. When the jar is full, the salt and sugar should run out.

Let's put the container in a warm place for three days. Once a day, the cabbage will need to be pierced to the very bottom with a wooden stick doused with boiling water. The finished product must be stored in the cold.

With apples and cranberries in a barrel

A wooden barrel is not easy to find these days. If you still have it, try cooking cabbage using this original recipe.

Take apples and cranberries in approximately equal parts. There should be 5 times more cabbage than other ingredients. For every kilogram of the main vegetable you need to put 30 grams of salt.

Mix everything together. Tamp the lettuce into the barrel. Place it under pressure and put it in a warm place for 5 days. During this time, the cabbage will stop fermenting and will absorb many aromatic substances.

With bell peppers, carrots and onions in a jar

This salad will give a slightly unusual taste Bell pepper and onions. Carrots will also take part in the cooking process, saturating ready dish juiciness. The volume of cabbage is twice that of other vegetables. Carrots, onions and peppers are taken in equal parts.

Vegetables need to be thinly sliced, mixed with salt, sugar and vegetable oil. The calculation of ingredients will be as follows: for 3 kg of cabbage, add 4 tablespoons of sugar, 2 tablespoons of salt and one tablespoon of vegetable oil. We immediately put the salad into jars and place it in the refrigerator for several days.

With horseradish and garlic

Take a large head of cabbage and one medium carrot. Cut the main vegetable into big pieces, and put the carrots through the processor. Add 100 grams of grated horseradish root and a head of garlic. Squeeze out the cloves through a press.

Mix the vegetables in a bowl. Add three tablespoons of salt and two sugar. We remember the mixture with our hands as if we were going to knead the dough. Place the salad in an enamel container. We'll place some pressure on top. Let's put the cabbage in a warm place for three days.

For spicy salad You will need a whole large head of cabbage, weighing about 3 kg. Cut the cabbage into strips and dilute with carrots and beets. We will need two sweet orange root vegetables, which we will chop using a grater. Let's choose one large beet and also grate it, or chop it in a food processor.

The taste of the salad will be perfectly complemented by lemon. Cut it straight with the peel into thin slices.

This recipe uses unusual marinade, which is prepared on the basis of prunes and honey. To pickle one head of cabbage you will need 200 grams of dried fruit, which we first rinse, add a glass of water and boil. Let it simmer for 3 minutes. Finally, add salt (1 spoon) and honey (4 spoons) to the broth.

Mix the vegetables with the marinade, immediately put the salad into jars, close with ordinary plastic lids without sterilizing. Let's put it in the refrigerator, and on the third day we will enjoy the taste of a healthy dish.

Pickling cabbage in Armenian style

For a head of cabbage you will need a medium-sized carrot, one beet, celery root, a bunch of cilantro, 2 hot peppers, and a head of garlic. Cut the listed vegetables, except cabbage, into thin large slices and pepper into rings. Divide the head of cabbage into slices. We tear the cilantro with our hands. Place cabbage and mixed vegetables in a container in layers.

Prepare the brine. We dilute 150 grams of salt in three liters of water. Add 10 peppercorns and 3 bay leaves to the boiling solution. If desired, add half a stick of cinnamon.

Cool the brine and pour it over the vegetables. Leave in a warm place under a load for three days.

Korean Chinese cabbage recipe

A spicy, original dish will help diversify your diet. It may not be to everyone's taste, but it certainly won't go unnoticed. It is impossible to calculate the exact proportions of the components. Here everyone should be guided by their preferences.

Kochan Chinese cabbage it is necessary to cut lengthwise into four parts, each of which must be generously rubbed with salt and placed in the refrigerator. After a day, rinse thoroughly.

Next you should take equal proportions garlic and hot pepper. Grind them together until homogeneous mass. Coat the cabbage pieces with paste. Leave the dish for a day at room temperature and only then put it in the refrigerator.

How to pickle cabbage so it's crispy

If you fermented cabbage, but it turned out soft, use the following tips:

Try not to crush the cabbage next time when pickling, this way it will better retain its initial properties;
do not skimp on salt, it will inhibit the growth of harmful microflora and prevent the product from peroxidizing;
use only late varieties of cabbage;
maintain cleanliness during cooking, since third-party microorganisms can prevent the fermentation process from proceeding as it should;
As soon as the juice in the preparation becomes clear, immediately remove the cabbage to a cool place.

The last recommendation, of course, is from the realm of fantasy, but those who follow it claim that the result is excellent. The folk calendar recommends harvesting cabbage on the waxing moon, 5-6 days from the new moon. This method can be used in conjunction with other recommendations.

Marinate vegetables without vinegar

None of our recipes use vinegar. Although the taste of some preparations turns out to be similar to the taste of pickled vegetables. It's all about the added sugar. If you add less salt than salt, the product will ferment more quickly and acquire a characteristic sourness.

An abundance of sugar inhibits the growth of lactic acid bacteria. If you add it twice as much as salt, the fermentation process will not proceed. The activity of microorganisms will slow down. The juice released from the cabbage will taste like a marinade.

We looked at many ways to prepare healthy vegetable and realized that the pickling process is practically no different from pickling. To serve delicious vitamin salad it doesn’t take a lot of time and effort, and the result can exceed all expectations.

It is recommended to salt this vegetable for the winter in the summer. Cabbage with heads of cabbage is stored in glass jars. It's easy to prepare. The recipe is quite simple and if you follow it, you can quickly make a very delicious pickling, which is enjoyed with forks in the cold season.

The following products will be needed for this:

About 3 kg of white cabbage (1 kg of vegetable goes into a 1-kg jar).
Bay leaf (several leaves).
Allspice, preferably peas (not necessary, but if you want a spicier dish, you can’t do without pepper).
2 tablespoons each of sugar and salt (it is not recommended to use iodized salt).
Water for brine (3 kg of vegetables requires 1.5 liters of water).

The cooking recipe includes the following items:

The cabbage will be cooked in brine, so you need to prepare it first. Dissolve salt and sugar in a saucepan with boiling water. After this, it must be left to cool.
The vegetable is peeled from the top leaves and cut into slices. If desired, you can cut it into small pieces. To make it crispy, you can lightly spray it with vinegar and add a little salt.
After this, you can start compacting the chopped vegetables into jars, but you shouldn’t be too zealous, because you need to leave room for liquid. Then the pepper is placed in the jar.
It is better to pour hot brine over the vegetable, which was prepared in advance, but has not yet had time to cool. You should definitely try the marinade before pouring. Firstly, to make sure that it was not cold, and secondly, to check its sweet and sour taste. If the taste is not rich enough, you can add more spices.
How long should cabbage steep? Answer: a day or two days. In any case, it must be infused for at least 24 hours. Only after this can the cans be rolled up.

Sauerkraut for the winter (video)

Pickling cabbage and carrots at home

This is probably the simplest classic recipe summer pickles. This method of preparation produces a delicious crispy salad with carrots and cabbage that can be eaten at any time of the year.

Grocery list:

Cabbage (from 2 to 3 kg).
Several large carrots (there should be more cabbage in this salad than carrots).
Black pepper (peas).
Sugar, salt (1.5 tablespoons each).
A little vinegar.

You can also make this salad with beets.

Preparation:

First, you need to wash and peel the vegetables. Cut them big in large pieces Not recommended. It is best to use a food processor to grind them. But if it is not there, then you can use a grater.
Now you should take a separate container, pour chopped vegetables into it and mix them with spices and vinegar.

If you do not plan to roll the salad in jars, then the container must be covered with gauze. Vegetables are infused for a day, after which you need to express the liquid. This concludes the preparation.

How to pickle cabbage pieces?

Ingredients:

Cabbage (it is recommended to take cabbage).
Salt (a couple of spoons).
Sugar (half a glass).
Carrot.
Beet.
Vegetable oil (half a glass).
Vinegar (half a glass).
Garlic (several heads).

Preparation:

The cabbage needs to be washed and cut into large square pieces. You should do the same with other vegetables, beets and carrots.
Then the brine is made. Spices are dissolved in a container with boiling water.
Vegetables are placed tightly at the bottom of glass jars. Cabbage can be chopped with garlic in advance. If this is not done, then it should be finely chopped and placed with other vegetables.

Now the cooled brine, oil and vinegar are poured into the jar. This is the last stage of preparation.

How to salt cabbage with apples?

Apples make an amazing salad! So, what foods should you prepare?

White cabbage.
Carrot.
Apples.
Peppercorns.
Bay leaf.

Vegetables and fruits must be taken in equal proportions. The standard quantity of these ingredients is half a kg of each.

Now you can start salting:

Apples, carrots and cabbage need to be chopped using a food processor. If this is not possible, then you need to take a grater. If desired, the apples can be cut into cubes rather than grated. Thus it will flow out of them less juice and the salad will have a sweetish taste.
Now you can start compacting the mixture into jars. The first layer is cabbage and carrots, the second is apples. One bay leaf should be placed in each container.
The juice should ferment in the jar for at least 7 days. Every day it is recommended to pierce the contents of the jar with a wooden skewer or a long match so that the gases formed during fermentation escape.

On the eighth day the salad will be ready. You can store it in the refrigerator.

Which cabbage is better to choose for pickling?

Question: “Which cabbage should I choose for pickling?” worries many housewives who do not want to lose face. Everyone wants to cook delicious pickling from this vegetable, so it is important to understand the rules for choosing it.

Why? Yes, because this way the dish will turn out strong, with a preserved structure. The standard choice falls on the “Slava” variety, this white vegetable. It makes a good winter pickle.

How to choose proper cabbage?

The first thing you should pay attention to before buying this vegetable is its head. Under no circumstances should it be loose! When pressed, the head of cabbage should crunch a little. This is an indicator of the freshness of the vegetable.
You also need to pay attention to the stalk. It should be dense and juicy.

Fresh cabbage will always have green leaves near the head.

Express recipe for pickling cabbage for the winter

What does "express recipe" mean? Answer: This is the fastest cooking method. There is such a method for pickling cabbage and it will be described below.

Products for express recipe:

White cabbage.
Salt, sugar.
Water.
Vinegar.

Cooking process:

First you need to prepare the vegetable. Preparation includes removing the top leaves of the cabbage and washing it. Then the vegetable must be cut into small pieces in order to throw them into the processor and chop them. Alternative option: the vegetable is grated on a medium grater.
The cabbage mass should be sprinkled with vinegar. Now you can make the marinade.
Dissolve the spices in a pan of boiling water. You can also add bay leaf.

Cabbage is dipped into sterilized glass jars and filled with brine. You can roll up the jars almost immediately, without waiting for the marinade to cool.

Cabbage with beets for the winter (video)

With a little effort in the summer, you can please yourself and your family delicious preparation in winter. Apart from amazing taste qualities, this preparation contains a whole treasure trove of useful vitamins that will support the body and help it resist harsh winter viruses.

It's time to prepare cabbage for the winter. This is a rather messy matter, but it is necessary. After all, this one will be easy to use in any dish: first, second or salads. But not only that. Since this is a wonderful appetizer both on the dinner table and on the holiday table. It's all about what's worth salted cabbage add oil and onions and you will get a salad rich in vitamins.

Yes, it is a large amount of vitamins that we need so much in cold weather. And there are a lot of them in it. For those who don’t know, I’ll tell you which ones exactly. These are vitamins A, B, C, P, K and more. It also contains calcium, fluorine, potassium and sulfur. And I’m generally silent about the fact that it consists of fiber, which is so necessary for our intestines.

In previous articles, attention was already paid to cabbage and also how to cook it. But I would like to dwell on this in more detail. After all, there are so many recipes and they all differ from each other. Although the preparation method is almost identical, the compositions differ. The whole point is that someone likes to add some spices. And there are those who can’t stand them. What type of person are you?

If you don't know the answer to this question, make a jar of each recipe and label them somehow. When you taste it in winter, you will definitely answer this question. And you’ve probably already decided on the method of preparing cabbage. Now let's get started!

It's quite classic way white cabbage preparations. Since it contains the most minimal set of products. And as far as I know, many people used to do this not only at home. but also in different canteens. Therefore, this is a long-tested recipe not only by me, but also by most housewives.

Ingredients:

White cabbage - 1 fork (medium size);
Carrots – 2 pcs.;
Salt – 4 tsp.

Preparation:

1. Remove the top two to three leaves from the head of cabbage. We won't need them as they are usually quite dirty and scratched. The fork itself can be rinsed under running water and dried with a paper or kitchen towel.

Next, cut it into 2 – 4 parts. This is so that it is convenient for us to chop it. This can be done using a special shredder. If you don’t have one, then use your most common and favorite knife. Try to keep the straw as thin as possible. We put the finished product in a large container, but I will do everything on the countertop.

The stalk cannot be used, since it is in it that all harmful substances are collected.

2. Wash and peel the carrots. Three on her coarse grater straight into the white cabbage.

At this point you can adjust the amount of carrots. Some people like it a lot, while others prefer less.

3. Now mix thoroughly and knead a little with your hands. Then add salt and continue the process. Only now you need to crush it harder to release the juice.

4. Place in a jar. You always need to press it down with your hands or a spoon. It should lie quite tightly in the container. We fill the whole bottle in this way. Place a glass of water on top. Such a load will put pressure on the cabbage and it will be in juice all the time. If the container is not full, then make cabbage leaves cover. And put pressure on him. Leave it at room temperature for 2 – 3 days.

If you don’t have all the cabbage included, and there isn’t enough for the second jar, then in the future this remainder will need to be added to the jar. After all, our mass will settle.

5. Close the container with a regular nylon lid and store it in a cool place.

This will be stored all winter until summer.

Salting cabbage in a quick way in brine:

This method is quite simple. Moreover, he is very popular. After all, you don’t need to make a huge effort to get the vegetables to release enough juice. Here we will simply prepare the brine with which we will pour all our delicious food. Or let’s do it even simpler, but how? I'll tell you now.

Ingredients:

White cabbage – 2.5 kg;
Carrots – 1 pc.;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Water – about 1.5 liters.

Preparation:

1. Remove the top leaves from the head of cabbage. We cut it into several parts, so it will be easier for us to hold it in our hands. Next, chop it into thin strips directly into a large bowl using a shredder.

2. Peel the carrots and grate them on a coarse grater. Add to cabbage. Mix well, but do not knead.

3. Place directly into the jar up to the neck, pressing lightly with your hand.

4. Sprinkle salt and sugar on top of the cabbage. We pour water there. She will not fill well, so we help her with wooden skewer. We pierce it all the way to the bottom. This way we can fill in as much liquid as possible. It should cover the cabbage completely.

5. Cover the top with a lid or gauze and place the jar in a deep bowl. Leave it like this for 2 – 3 days at room temperature. Periodically it is necessary to pierce the mass with a stick so that all the accumulated gas comes out. This is what makes cabbage bitter.

If there is no brine on top, then you need to add the leaked liquid back to the jar. Thus, there should always be brine on the surface.

6. Then close the jar with a nylon lid and put it in the cold for storage.

Using this method, you can add any favorite spices: dill, coriander, bay leaf, etc.

Is it possible to pickle early cabbage for the winter:

Most summer residents try to plant in their garden different varieties. Some are early, but there are also mid-ripening or late. All in order to start eating vegetables that you have already grown with your own hands as early as possible. After all, until this moment you have to buy in stores or on the market.

That’s when the cabbage arrived. Yes, not just one head of cabbage, but many at once. What to do with them? Most people wonder: is early cabbage suitable for pickling? The answer to this question is simple: yes, absolutely! Why not?

The thing is that this type of cabbage is more tender and not so dense than the coarse winter varieties. And our early one does not need to be crushed with such effort. You may not hear that crunch, but it won’t be a mess either. So feel free to choose any recipe you like and go ahead!

Make a few sample jars and you will immediately understand that it is the same as any other varieties. Maybe even better. After all, it also stores everything healthy vitamins and minerals that are so necessary for our body. But still, I recommend that you eat this yummy first, and only then start preparing preparations from later varieties.

How to salt early cabbage so that it is crispy:

Don’t know what method to use for such a young vegetable? Then I will be happy to share my option with you. It's simple, but the result is so delicious that you just can't resist it. I have never had a jar sit for a long time. Everything is eaten so quickly that the crunch alone is enough to fill the whole house!

Ingredients:

Early cabbage – 3 kg;
Beets – 2 pcs.;
Salt – 2 tbsp. l.;
Sugar – 1 tbsp. l.;
Water – 1.5 l.

Preparation:

1. Prepare the head of cabbage. To do this, remove the top leaves. We cut it into 4 parts for our convenience. Using a simple knife, chop the cabbage into thin strips. If you have a special shredder, use it.

2. Peel the beets and grate them on a coarse grater, or on a special grater for Korean carrots.

3. Mix our vegetables, while trying not to crush them too much, because our cabbage is young and quite juicy.

4. Transfer the mass to a jar and press down a little.

5. Dissolve salt and sugar in water at room temperature. Pour the brine into the contents of the jar. To get more liquid in, pierce the cabbage with a wooden skewer.

6. Cover the neck of the container with gauze and place in a deep bowl. Leave to salt for 3 days. If there is not enough brine, then add the liquid that has leaked into the bowl. Then we close it with a nylon lid and put it in the cold for storage.

How to pickle cauliflower in jars: a simple and very tasty recipe

For some reason, we are accustomed to the fact that only white cabbage is salted for the winter. What about the colored one? Can it really only be eaten frozen in summer or winter? Not at all! They also salt it, but they try to do it in an unusual way. So that it differs in taste.

Ingredients:

Cauliflower – 1 kg;
Carrots – 500 gr.;
Bay leaf – 6 pcs.;
Dill umbrella – 6 pcs.;
Hot pepper - to taste;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Water – 1.5 l.

Preparation:

1. First, let's prepare the brine. We will need the most common one cold water, not even boiled. Pour it into any container. Add salt and sugar there. Mix well and set aside for a while. We need all bulk products to dissolve in it. Therefore, stir periodically.

Try to use bottled or well water. But not from the tap - chlorinated. Otherwise, there is a chance that our workpiece will deteriorate.

2. Now let's do the vegetables. They need to be washed under running water and cleaned. We separate the cabbage into inflorescences. They should be small so that more can fit in the jar. Cut the carrots into slices about 1 cm thick, or you can also cut them in half.

3. Now let’s fill our clean jars. There is no need to sterilize them, just wash them with any detergent.

So, it’s best to alternate layers: cabbage, carrots. And in the middle of the jar place dill, bay leaf, and, if desired, hot pepper. Pack everything tightly so that the container is not half empty.

4. Now fill the contents with brine right up to the neck. Close with regular ones nylon covers and leave at room temperature for 2 – 3 days. Afterwards you can put it in the refrigerator or any cool place.

This cabbage can be eaten after 2 – 3 weeks. But it keeps well all winter.

On what days according to the lunar calendar is it better to salt cabbage?

There are varieties that ripen as early as September. And the end of October winter varieties The cabbages are already completely ready, as they were caught by the first frost. She has already collected enough sugar to be fermented. And our grandmothers and great-grandmothers knew very well when it was better to salt cabbage so that it was tasty and crispy. Therefore, they prepared it only for the waxing moon and on certain days.

The most suitable days are considered women's. This is Wednesday, Friday and Saturday.

Everyone has long known that the Moon influences almost everything that happens on earth. Therefore, microorganisms involved in the fermentation process of cabbage are very active during the full moon. It's not bad! but those microbes that harm cabbage are also active. the same goes for the new moon. Only here it’s the other way around. That is, all the bacteria are not so active, which means the cabbage will take much longer to cook than usual. Therefore, in order for the results to be pleasing, you should not add salt during the new moon or full moon.

In general, they believe that the 5th - 6th day of the waxing Moon is the most suitable.

According to lunar calendar in September, the new moon begins from the 10th to the 24th. But the most favorable: 14, 15 , 19, 21, 22.

In October falls 10 - 23. Favorable: 10, 12, 13, 17, 19, 20.

In November from 8 to 22. The best: 9, 10, 14, 16, 17, 21.

And for those who pickle in December: 8–21. Choose: 8, 12 , 14, 15, 19, 21.

I hope you find our calendar and more useful. All recipes are quite simple and at the same time quick. You can use them to cook cabbage all year round. And I say goodbye to you for today, see you later!