Salted cabbage in brine, as one of the preparations for the winter, has not lost its relevance for many years. After all, sauerkraut is useful for cooking many dishes. You can cook cabbage soup from it, use it in salads and vinaigrettes, as a filling for dumplings, pies, ruddy buns. It can be stewed, and simply served as spicy snack to various side dishes.

There are also some signs associated with pickling cabbage. It is generally accepted that it is best to salt cabbage on Wednesday, Friday, and also Saturday. Oddly enough, but having salted it on these days, the cabbage always turns out to be crispy, juicy, spicy and moderately salted. Recipes andmost different ways pickled cabbageso many. Many of them are based on salting using brine.

Salted cabbage in brine. Sauerkraut in brine. Harvesting cabbage for the winter in jars.

• white cabbage - 3 kg
• carrots - 400 g
• for brine per 1 liter of water
• sugar - 1.5 tbsp.
• salt - 2 tbsp. coarse salt

Wash and clean vegetables.

Chop the cabbage into strips, grate the carrots coarse grater.

Mix cabbage with carrots and place loosely in jars up to the shoulders.

Dissolve salt in boiled water and pour cabbage with brine to the top of the jar.

Leave jars of cabbage at room temperature for 2-3 days, once a day, piercing the cabbage with a wooden stick, to release gases.

On the third day, drain the brine from the cabbage and dissolve the sugar in it.

Pour the brine over the cabbage again.

Close the jars with a plastic lid and refrigerate.

Keep Toapustu in brine in a refrigerator.

Salted cabbage with apples - recipe.

Ingredients:

Cabbage - 2 kg;

Water - 1 liter;

Salt - 2 - 3 tbsp. spoons;

Sugar - 1 tbsp. spoon;

Apple

First you need to prepare the brine. Water is poured into a saucepan, salt, sugar are added, boiled and cooled. While the brine is cooling, it is necessary to chop the cabbage, after washing it. Cabbage is chopped without heads. Apples are better to take sour varieties. Sauerkraut with the addition of apples turns out with interesting notes, besides, the acid contained in them allows the cabbage to pickle faster. So, apples are cut into thin slices and added to chopped cabbage.

In a clean scalded with boiling water three liter jar put the cabbage, tamping it tightly with your hands. Pour in cold brine. Banks are not closed with lids - this is done in order to enrich it with oxygen, as well as to release all the bitterness. In order for the fermentation process to go faster, it is necessary to mix it gently at least twice a day. In a warm room, sauerkraut should stay for 3 days, after which it is taken out to a cool place. It can be both a cellar and a refrigerator.

And here is another recipe for sauerkraut for the winter in hot brine.

Ingredients:

White cabbage - 2 kg;

Carrots - 2-3 pieces;

Water - 1 liter;

coriander seeds;

Salt rock - 3 tbsp. spoons;

Sugar - 3 tbsp. spoons;

Vinegar - 1 table. spoon.

Cabbage and carrots are shredded. Marinade is cooked from water, salt, as well as sugar and vinegar. At the end of cooking add coriander. In clean jars, tamping, spread cabbage mixed with carrots.

Pour in hot brine. Cover with a plastic lid. With such salting, cabbage also needs to be mixed. In a warm room, it should stay for about 4 days. Then sauerkraut is taken out to a cold place.

We want to bring to your attention an interestingsauerkraut recipe fast food. The composition of this recipe includes honey, so the cabbage is not only very tasty, but also doubly useful, it acts as a general tonic, and the brine of this preparation has a good effect on the heart.

getting ready quick sauerkraut with honey from the following ingredients: - cabbage, carrots, as well as water -1 l, salt -1 tablespoon, honey - 1 tablespoon - for pouring.

Cooking method:

Release the cabbage from the upper leaves and chop into strips, wash the carrots, peel and grate.

Then all the ingredients must be placed in pre-prepared, clean dishes for sourdough, you can use exactly the same as for pickling a tomato.

Next, you should prepare the brine, for this you need to hot water dissolve all the salt, bring it to a boil and remove from heat, leave to cool to a temperature of about 60 ˚С, and then add honey and stir until it is completely dissolved.

When the brine has completely cooled down, they need to pour over the cabbage, so that the liquid completely covers everything, cover the dishes with a lid and leave to ferment at room temperature.

After 2 days sauerkraut will be ready. Store such a workpiece as lazy pickled eggplant, better in a cool place - a refrigerator or cellar.

Every hostess ways to pickle cabbage their. Someone prefers to salt cabbage exclusively in a barrel, someone in a smaller bowl, and someone in ordinary three-liter jars. Someone adds apples to cabbage, someone cranberries, and someone even cooks it in the Korean style. All this depends on the tastes and preferences of the hostess herself and her family members.

We have tried to collect for you the most common ways of harvesting cabbage, and we hope you can find among them what suits you.

1. Zpickling cabbage in a quick way

Required Ingredients:

White cabbage - one kilogram;

Medium-sized carrots - one piece.

For brine:

Water - one and a half liters;

Table vinegar 9% - one glass;

Vegetable oil - one glass;

Salt not iodized - four tablespoons;

Granulated sugar - nine tablespoons;

Bay leaf - eight leaves;

Black peppercorns - ten peas.

Cooking method:

To begin with, let's take a head of cabbage, tear off the top leaves from it, and chop the rest of it into small straws, as for making the Vitamin Cabbage salad.

Carrots, peel, wash and grate to prepare carrots in Korean.

Next, place the cabbage and carrots in a large enamel pan or pelvis, add there Bay leaf and black peppercorns. Then we proceed to prepare the brine for our cabbage. To do this, mix all the ingredients and bring the mixture to a boil.

Pour cabbage with carrots with cooked hot brine and leave it all to brew at room temperature for three days.

After three days, we lay out the cabbage in jars and just like raw adjika put away for storage in the refrigerator.

2. hot way pickled cabbage.

Required Ingredients:

White cabbage - two hundred and fifty grams;

Carrots - one hundred grams;

Bulgarian pepper - one hundred and fifty grams.

For brine:

Water - one liter;

Salt - twenty-five grams;

Sugar - forty grams.

Cooking method.

To begin with, finely chop the cabbage, and rub the carrots on a large vegetable grater. We clean the bell pepper from the core with seeds and cut into strips. Then mix all the chopped vegetables and put them tightly in a clean, dry three-liter jar.

After the above time, cabbage can be eaten.

Many housewives are interested how to make red cabbage Exactly the same as they sell in stores. In fact, the method of its preparation only seems difficult and intricate at first glance, but in the end, after spending quite a bit of time, you can spin a few cans of this tasty snack for the winter.

IN recipe for pickled cabbage with beetroot includes the following ingredients:

White cabbage - 2 kg

Carrots - 2 pcs.

Beets - 1 pc.

For the marinade, you will need sugar, salt. Sunflower oil, bay leaf, allspice peas, vinegar, garlic. If you need to cut the vegetables into thin strips in the recipe for sauerkraut with carrots, then immediately cut the cabbage into small squares, about three by three centimeters, at first this lesson will seem difficult to you, but with a little getting used to, you will quickly cope with this task. But we rub the carrots and beets on a coarse grater, mix the resulting chopped components in a large container.

, Of course, it will not work without a properly made marinade. We mix one liter of water with 150 grams of sugar and three tablespoons of salt, add 150 grams of sunflower oil, two bay leaves and a few peas of allspice. We bet on slow fire, and when it boils, add 150 grams of 9% acetic acid. You also need to add a chopped head of garlic to the marinade, and only after that pour hot marinade into a container with cabbage, and press down with a plate on top.

We leave the cabbage for one day, then put it in jars and close it, besides, you can already eat it that day, because it marinates very quickly. In addition, lovers of spicy and spicy, do not forget to add a pepper-light. Now you know home recipe canning cabbage in beetroot juice.

Salting cabbage with beets: fast and tasty

In order for pickled cabbage to acquire a beautiful pink saturated color, the art of home-made preparations uses original salted cabbage with beets which we want to tell you about today. We hope that all members of your family and especially children will like this preparation very much, because pink cabbage is not only tasty, but also fun, unusual and beautiful.

So, recipe for salted cabbage with beets.

The following ingredients are required for harvesting:

White cabbage - four kilograms;

Beets - four hundred grams;

Garlic - one head, medium size;

Horseradish (root) - fifty grams;

To prepare the brine:

Clean, distilled water - two liters;

Granulated sugar - half a glass;

Salt (not iodized) large - one hundred grams;

Bay leaf - four pieces

Carnation - two or three buds;

Black peppercorns - ten peas

Bquick pickling cabbage with beets - cooking method.

To begin with, let's take the cabbage, separate the top sheets from it, and cut the rest, unlike the sauerkraut recipe, into large cubes, approximately 3x3 cm in size.

Peel the horseradish, rinse with cool water and grate on a fine vegetable grater.

Divide the head of garlic into individual cloves, peel each one and chop with a garlic press or chop very finely with a sharp knife.

Peel fresh beets, wash and cut into cubes.

Next, mix all the prepared vegetable ingredients in one large bowl (bowl) and transfer them, tamping tightly, into an enameled pan, tub or clay pot prepared for salting.

Then cook with water, sugar, salt and various spices spicy pickle, bring it to a boil and boil for several minutes so that the sugar and salt are completely dissolved. Remove the brine from the heat and let it cool completely.

Next, pour the cabbage with beets and horseradish with cooled brine to the very top, cover with a lid, a plate or a special wooden circle on top and set the oppression. As oppression, you can use, as with pickling a tomato, an ordinary three-liter jar filled with water.

In two days, the cabbage will be ready for use, then it must be transferred to cutting, like pickles, in a cold cellar or cellar. If you do not have anything like this, transfer the cabbage to clean glass jars, close with ordinary nylon lids and put in the refrigerator.

There are many different ways of salting cabbage: cold, hot, sauerkraut, 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, besides useful. Interesting recipe and tasty photos quick salty cabbage, which is ready in a few hours, was sent to us by Marina Fateeva from the city of Saratov. This delicious salting 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 - coleslaw with garlic in jars!

Cabbage Mataliyski

This is a quick salted cabbage recipe, easy and quick to prepare, the cabbage comes out a little spicy and crispy.

For the recipe for pickled cabbage with vinegar and garlic, we need:

• 2 kg (white head),
• 1 head of garlic
• 1-2 carrots.

For brine:

• 1 liter of water
• 3/4 cup sugar
• 2 tablespoons of salt
• 1/2 cup sunflower oil
• 2 tablespoons of vinegar essence.

How to cook Instant Pot Salted Cabbage

We chop the cabbage (I usually use a combine for this purpose), three on a coarse grater, cut the garlic (not very finely), mix it all up and put it tightly in a 3-liter jar.

Let's start cooking brine:

Pour sugar, salt into the water and bring to a boil, at the end add vinegar essence remove from fire, add sunflower oil, mix everything - brine for quick cabbage ready.

Pour the brine into a jar of cabbage, leave at room temperature, after 5 hours the cabbage is ready, you can try.

Then salted cabbage in jars must be stored in the refrigerator and eaten 2 weeks in advance. It cooks quickly but doesn't keep for long. At my place, such pickled cabbage with carrots and garlic is usually eaten in a week.

Bon appetit!

Sincerely, Notebook of Anyuta and her friends!

salted cabbage– traditional Russian dish. It always becomes a wonderful decoration for any feast, both everyday and festive. Salted cabbage recipes are extremely simple, but they can be used to make an excellent delicacy. Let's look at the best of them in our article, learn how to select ingredients and find out all the subtleties of this culinary process like a quick pickle.

How to choose and prepare cabbage for pickling

The most important thing is to choose the right fresh vegetables for blanks, otherwise the dish may not turn out as crispy and juicy as we would like. good cabbage for seaming has the following characteristics:

Recipes canned salted cabbage require pre-training. It consists of the following:

1. Remove from the head a few sluggish top layers, cut large pieces.
2. Visible damage must be removed.
3. For some recipes, the head of cabbage needs to be chopped into thin, narrow strips with a shredder, knife, grater, or food processor.
4. Vegetables used according to the recipe must be washed and peeled. Spices must be sorted out, removing spoiled fragments.

How to quickly and tasty pickle cabbage at home

There are many recipes for salting at home, each of them involves one or another cooking time. The most popular recipes for quick salted cabbage. The preparation prepared according to them can be eaten as a separate snack, or added to other dishes, for example, borscht or salads. Consider the most interesting recipes.

Quick pickling of cabbage in a hot way in brine without vinegar

The hot method allows you to get pickles as quickly as possible, literally in a day you can already try the dish. Both white and red forks are suitable for such a blank. The main ingredient is sometimes chopped, but classic recipe involves simply cutting into small portioned pieces. You can serve the dish with greens, onions.

Ingredients:

• a dense fork of cabbage;
• 1 carrot;
• a few peas of pepper;
• bay leaf - 2-6 pieces;
• 1 liter of water;
• 1 st. l. table salt;
• half a tablespoon of sugar.

1. Cabbage should be chopped (chopped if desired).
2. Grate carrots (better on the so-called Korean).
3. Mix vegetables, put in a sterilized dried jar in layers, put spices on each.
4. Dissolve salt and sugar in hot water. Keep the brine on low heat until boiling. Fill them with vegetables.
5. Place an open container in a deep bowl for one to two days. After cover it with a lid, but do not roll up. Leave to store in the cold.

Pickled instant cabbage with Georgian beets

The dish according to this recipe turns out to be incredibly tasty and spicy, it looks beautiful because of the pink tint attached to the beets. The dish is stored for a very long time, it can stand all winter. Quick pickle will become great addition like any meal. It is very easy to prepare, it does not take much time or effort, you just need to follow the instructions.

Ingredients:

• two kilograms of fresh cabbage;
• garlic (medium head);
• 2 medium beets (oblong);
• several bay leaves;
• peppercorns;
• 3-5 cloves;
• 2 liters of water;
• a mixture of fennel, dill seeds and cilantro (3 teaspoons total);
• two full tablespoons of salt (not iodized);
• 180 g of sugar;
• 150 ml table vinegar(preferably natural apple).

Recipe step by step:

1. Wash vegetables, cut them. cut cabbage portioned pieces, removing the stalk, and the beets in thick slices. Garlic should be peeled and chopped large pieces. Put the vegetables in an enamel bowl.
2. In order to make a marinade, you need to boil water, add spices there. Boil the brine for five minutes and add the rest of the ingredients.
3. Cool the liquid to 20 degrees.
4. Pour the brine into a container with vegetables, put oppression on top, store for about three days.
5. After the cabbage is laid out in containers, poured with brine and tightly closed with nylon lids. open jar can be stored for three days.

Harvesting crispy sauerkraut for the winter in jars

Sauerkraut contains folic acid and vitamin C, which are very beneficial for the body. Salad from it is a great addition to the fatty dishes that people often cook in the winter. Below is a classic recipe, but if you want, you can add bay leaf, apple, cranberries, soaked cloudberries, currant leaves, spices or any other ingredients that could improve the taste.

Ingredients:

• cabbage (about 1.7-2 kg);
• large carrots;
• a tablespoon of salt.

1. Cut the forks, grate the carrots, put the vegetables on a clean, dry surface.
2. Add salt to the vegetables and mash them thoroughly.
3. Cabbage must be tightly packed into a container. Each new layer must be pressed well until the juice comes out. Cover with a cloth and leave at room temperature.
4. For the circulation of gases several times a day, it is necessary to pierce the workpiece with a wooden wedge. If this is not done, then the dish will be bitter.
5. The dish will be ready when it stops fermenting. You can understand this by how the gases stop coming out. After that, the jar can be closed with a nylon lid and hidden in the refrigerator.

How to salt with apples and cranberries in a barrel

wooden barrel now it is difficult to get, therefore, for cooking quick salted cabbage, you can use large enameled dishes. A dish with apples and cranberries will be very original and festive. It is very easy to make, the process takes no more than a week. Below is a classic recipe, but some other spices can be added there.

Ingredients for preparing a kilogram of salted cabbage:

• carrots and apples - 100 grams each;
• cranberries - 80 grams;
• salt - 30 grams.

1. Clean and cut the cabbage. Add the rest of the grated ingredients to it. Salt, mix thoroughly.
2. Pour in the vegetable mixture, pressing it down well until the juice comes out.
3. We cover the barrel with a wooden board and put oppression on top. We leave in a warm place. Periodically it is necessary to remove the rising foam.
4. You should pierce the salted cabbage with a wooden sharp object to release excess gases. When fermentation is over (5-7 days), the dish will be ready.

How to pickle with bell peppers, carrots and onions in a jar

Incredibly delicious and spicy salad which must be done. Unusually looks on the table, attracts attention with its brightness. The recipes for white salted cabbage with vegetables are very simple, but the dishes according to them are simply excellent. They give them a unique flavor. IN winter time such a salad will be simply indispensable at any feast, especially a festive one.

Ingredients for 3 liter glass jar:

• cabbage - 3 kg;
• carrots - 600 g;
• red bell pepper- 600 g;
• onion - 600 g;
• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 50 ml of vinegar;
• 1 st. l. vegetable oil.

1. Remove the top layers from the fork, chop, salt, squeeze until the juice is released. Three carrots, cut the onion into rings, and the bell pepper into thin strips. Mix everything in a large container, season vegetable oil and sugar.
2. Dissolve the vinegar and some water, add to the vegetables.
3. We put the salad in a jar after sterilization, tamp it down. We put a capron lid on top, put it in the refrigerator.

A simple recipe for cabbage with horseradish and garlic pieces

This pickle has an unusual and slightly spicy taste. It is valued for its simplicity, speed of preparation, originality of salting. And adding ginger root to the recipe brings a touch of piquancy. The special ingredients in the composition make the canned dish durable, and also help strengthen the immune system and help in the prevention of colds.

Ingredients:

• cabbage - 6 kg;
• carrots - 0.3 kg;
• 145 g of salt;
• 50-70 g of sugar;
• 1.5 heads of garlic;
• horseradish root - 0.2 kg;
• ginger root - 0.15 kg.

1. Cut the cabbage into pieces. Grate the carrots, ginger and horseradish, and crush the garlic.
2. Put the ingredients in a spacious container, mix thoroughly until the juice comes out.
3. Place the vegetable mixture at the bottom of the bucket, put oppression.
4. Fermentation lasts three days, during which gases must be regularly released from the salt.

How to salt with honey and lemon

Recipes for salted cabbage with lemon and honey are very popular now. The dish comes out very tasty and fragrant, and honey gives it a special tenderness. The amount of lemon indicated in the recipe can be changed at your discretion, add more or less acid. Honey is desirable to take liquid. The water for the recipe must be boiled, some people even add spring water.

Ingredients:

• cabbage;
• big carrot;
• 1.5 liters of water;
• 4 tbsp. l. salt;
• 2 tbsp. l honey;
• medium lemon.

1. Chop the cabbage, grate the carrot, chop the lemon small pieces. Combine all ingredients in enamelware, good squeeze.
2. In a separate container, dilute salt water with honey, boil.
3. Arrange the vegetable mixture in jars, tamp, pour marinade, close with nylon lids and insist in the dark for a day.

Armenian cabbage pickling

The dish according to this recipe comes out not only salty, but also spicy. It will be a great addition to meat, barbecue. Recipes for fragrant salted cabbage in Armenian require special ingredients, but now it will not be difficult to get them. Their quantity can be changed according to personal preferences, for example, some are prepared without garlic or cinnamon.

Ingredients:

• 2.5 kg of cabbage;
• 50 g of garlic;
• 200 g carrots;
• 1 beet;
• 100 g of celery root;
• 2 hot peppers;
• 20 g cilantro;
• cherry leaves;
• 3 liters of water;
• 150 g of salt;
• 10 pieces. peppercorns;
• 2 bay leaves;
• half a cinnamon stick.

1. First you need to prepare the starter. We boil water, pour salt, all spices into it, cool it.
2. Cut the cabbage into portions, cut the rest of the vegetables into circles. The pepper is cut into rings, the celery root is cut into strips, and the garlic small cubes.
3. We cover the bottom of the barrel or pan with cherry leaves, tightly lay the cabbage, layering it vegetable mixture.
4. Pour the dish with chilled brine, leave it under pressure for two to three days at room temperature.

Chinese cabbage recipe in Korean

This is a spicy specific dish that will appeal to connoisseurs of the exotic. On its basis, another famous Korean dish is prepared - kimchi, which has long been loved not only in Korea, but also in other countries of the world. There are no difficulties in the manufacturing process. It is important to properly prepare main ingredient and spices will improve its taste.

Ingredients:

• Chinese cabbage- 3 kg;
• red hot pepper;
• garlic - 3 heads;
• salt - 250 g.

1. We lower the head of cabbage into the water, take it out and divide it into four parts. Dissolve and salt, leave for a day, and then rinse. For convenience, it is better to immediately cut them into small squares.
2. We crush the garlic and mix with the same amount of pepper until a homogeneous paste is formed. She needs to rub each piece.
3. The dish is kept warm for a day, and then placed in the refrigerator.

salted cabbage calories

The advantage of quick salted cabbage is not only a breathtaking taste, but also the ability to benefit the body, because it is low in calories. There are 19 to 50 calories per 100 grams of product, depending on the ingredients added. Great option for those who are on a diet. There are many vitamins A, C, B, iron, potassium. Use pickled cabbage contributes to the normalization of bowel function. Recommended for peptic ulcer, colds.

When to salt cabbage according to the lunar calendar 2017

You can make pickles in October in the numbers from 2 to 5, 9, 12, 14, 17, from 20 to 22, 30. The following November dates are also suitable for this: 1, from 6 to 8, 11, 13, 15-16, 18, 20-21, 29. It is not recommended to cook on the full moon, it is better to do it for the growing month. Salted cabbage will let the juice out well and absorb the aromas of spices. Days when the moon is in Virgo, Cancer, Pisces are not suitable for conservation. If you want to make a crispy dish, then it is better to cook on the fifth or sixth day of the new month.

Video: how to pickle cabbage so that it is crispy

Salted cabbage recipes are varied, so we invite you to watch a video that demonstrates one of the easiest. Tasty dish even a beginner can cook on it. The material shows all the secrets of shredding cabbage for quick salting, many subtleties are explained. This video is a must-see for anyone who wants to pickle cabbage.

Every housewife wants to know how to ferment cabbage so that it is crispy and tasty.

After all, this blank is a real lifesaver for your table in the winter.

WITH sauerkraut you can cook various vegetable salads and vinaigrettes, pie fillings and, of course, the famous Russian cabbage soup.

Today we will tell you how to salt cabbage to make it crunchy, and everyone who tried it complimented your culinary art.

Pickling crispy cabbage in brine

Most the right way how to salt cabbage so that it crunches is to cook it in brine. Because according to this recipe, it does not need to be crushed to extract juice.

• 2-2.3 kg cabbage
• 2 medium carrots
• 3-4 bay leaves
• a few peas of black or allspice, optional

Brine:

• 1.5 liters of water
• 2 tbsp. tablespoons coarse non-iodized salt
• 2 tbsp. spoons of sugar

How to ferment cabbage to make it crunchy:

1. Prepare the brine by dissolving salt and sugar in warm boiled water until the grains disappear.

2. Peel the cabbage from the top leaves and chop with a knife or in a food processor.

3. Grate carrots on a coarse grater. Mix cabbage with carrots.

4. Transfer to a clean jar, tamping a little. Place a few bay leaves and peppercorns between the layers.

5. Pour the brine into the jar so that it completely covers the cabbage.

6. Cover the jar loosely with a lid or gauze folded in several layers. Place in a bowl because the brine will rise during fermentation and may overflow.

7. Leave to ferment in the kitchen for 2-3 days. See that the top layer of cabbage is covered with brine. Once a day, pierce the cabbage in the jar with a thin wooden stick.

Whether the cabbage is ready is determined by taste, you should like it, but be a little undercooked.

How to salt cabbage so that it is crispy

Ingredients for a 3 liter jar:

• cabbage - medium head
• carrots - 1 medium
• salt - 20 g per 1 kg of cabbage
• 3 art. spoons of sugar
• cumin or dill seeds

How to pickle crispy cabbage recipe:

1. Cabbage is chopped into identical, not too thin strips and poured into a large container.

2. Grate carrots on a coarse grater. Add it to cabbage. Put salt and spices there.

3. Mix everything, but do not wrinkle. And put in a jar, crushing, without reporting to the top about 7-8 cm.

4. Add some boiled water to cover the cabbage.

You can not add water, but if after a day the cabbage has not allocated the right amount of juice, then you need to add boiled water.

5. Place the jar of cabbage in a clean, deep bowl in case the brine spills out. It must be poured back into the bank.

Cabbage is fermented for 3-4 days. At the same time, pierce the cabbage every day with a long stick to the bottom so that accumulated gases come out.

6. After this time, drain the brine from the cabbage into a deep plate, add sugar to it and stir to dissolve. Pour back into the jar.

If you put sugar right away, then the cabbage will peroxide more and will not be stored for so long. And you can add sugar to taste already when serving.

7. Close the cabbage with a lid and refrigerate or cellar.

You can start eating the preparation in a week. At this point, nitrates turn into nitrites and are no longer so harmful to the body.

1. The right amount lactic acid, due to which cabbage is fermented, it gains due to natural sugars, the largest number which occurs only in late autumn. Therefore, according to the old folk calendar, salting is recommended only after Pokrov Day (October 14).

2. Cabbage should not be frozen, otherwise it will turn out soft, on the cut the stalk is light, the dark one has been lying in the warehouse for a long time.

3. On women's critical days, cabbage is not salted, it turns out sour, soft and covered with mucus.

4. The same will happen if you salt on a full moon or on a waning moon. Only on a growing one, ideally on the 5th or 6th day after the new moon.

5. There is a sign that sauerkraut should be done on men's days of the week - Monday, Tuesday, Thursday. It is also recommended to salt only on those days in the name of which there is the letter “P”, that is, on Tuesday and Thursday.

6. Put a little carrots, on a 3-liter jar - 1 piece, otherwise the cabbage will be soft.

7. If you salt cabbage with cucumbers, they will be crispy and very tasty, but the cabbage itself will only go into stewing, cabbage soup and borscht.

How to salt cabbage at home to get incredible delicious preparation? Experienced housewives happy to share tips and favorite recipes. Therefore, you can use them to make your first salting.

How to salt cabbage at home: a recipe

You will need:

Medium fresh carrot- 2 pieces
- cabbage - 2.6 kg
- coarse table salt - 2 large spoons
- granulated sugar - a small spoon
- a few laurel leaves
- black peppercorns - 4 pieces
- liter of purified water

Subtleties of preparation:

Prepare a brine for pickling vegetables. Boil water, add granulated sugar and salt to it. Keep the contents on the stove for a couple of minutes. Remove from heat, cool well. Prepare the vegetables: rinse the cabbage, divide into several slices, cut out a hard stalk. Cut the veins from the sheets, chop the pulp into thin strips. For cutting, it is convenient to use a shredder or a knife. Wash the carrots, remove the peels, chop into long strips.

Combine the vegetables, mix, lightly crush, allowing the juice to come out. Fill jars with prepared contents, alternate vegetable layers with bay leaves and pepper. Pour the pulp with the prepared brine, cover with lids, let stand for three days. Periodically pierce the pulp with a long stick. Cover the filled containers with lids, transfer to storage in a cold place.

Salt cabbage with beets at home

Compound:

Cabbage head - 4 kg
- beets - 2 pieces
- garlic head
- a couple of horseradish roots
- table salt - 100 g
- half a glass of sugar
- laurel leaf - 4 pieces
- black peppercorns
- a pair of carnation umbrellas

Subtleties of preparation:

Make a brine: boil clean water, combine with necessary quantity salt, granulated sugar, spices, water and cloves. Set aside to cool. Wash the cabbage head, cut out a dense stalk with coarse veins, crumble into arbitrary slices. Chop vegetables into thin strips. Chop the peeled beets into cubes. Chop horseradish with garlic after cleaning. Remember the cabbage a little with your hands, stir with horseradish and garlic. Transfer the contents to a jar, layering with beets. Cover the container with a lid, put oppression on top so that the contents are well salted. Stir the mixture periodically. After the specified period, transfer the mass to jars, move to a permanent storage location.

Try and .

How to salt cabbage at home

Cabbage head - 20 kg
- table salt - 0.4 kg
- carrot - 0.6 kg

Wash the cabbage heads, cut out the stalk, chop immediately - into strips or large pieces. Wash the carrot, peel off the peel, rub on a fine grater. Enter a measured amount of salt into the prepared contents, mix thoroughly, transfer to a container for salting, cover with oppression. Transfer the mixture to the refrigerator, keep 3-4 days. Remove for permanent storage.

If you are preparing a blank for the first time, you can view "how to salt cabbage at home video".

And a couple of other interesting recipes:

Recipe #1

Cabbage forks - 5 kg
- medium carrot
- pod hot pepper- a couple of pieces
- a few garlic cloves
- salt - 30 g

Wash the vegetables, remove the peel, chop into long strips. It is convenient to do this in a food processor or using a special shredder. cut in half Bell pepper, remove the seeds. Remove the husk from the garlic, crumble into thin slices. Mix vegetables, put in a suitable container, sprinkle with salt. Squeeze the pulp with your hands until the vegetables release juice. Leave the contents for three days. Stir the contents several times during settling. Distribute the mixture among the containers, close with processed lids.

Make this variation.

Recipe with apples

Cabbage forks - 3 kg
- apple - 1 kg
- carrot - 0.2 kg
- three large spoons of salt
- granulated sugar - a couple of incomplete spoons
- 3.1 Art. spoons of dill
- couple liters of water

Wash the cabbage, remove the stalk, crumble into slices. Wash apples, discard spoiled fruits. Wash the carrots, cut off the peel, rub on a grater. Make a brine: pour salt and sugar into cold water, stir. Combine dill seeds, chopped carrots, cabbage pulp in another container. Tamp the contents well, pour half a liter of brine, put the apples tightly, add some of the pulp again, pour the brine, add a layer of apples and the final layer of cabbage, tamp, pour over the rest of the brine and put a round plate. Keep the plate under oppression for about a week, arrange in jars and transfer to storage.