- the dish, at first glance, is simple. In general, there is nothing to be smart about, it is enough to chop the vegetable, mash with salt, add a little carrot, sprinkle with dill seed. IN suitable container decompose and keep warm for several days. However, the result does not always correspond to the efforts and expectations made, sometimes your favorite snack comes out unattractive, bland. How to pickle cabbage so that it is crispy, juicy and moderately sour? Buying the “right” forks is half the battle.
Delicious cabbage: a choice of heads of cabbage for pickling
Medium and late-ripening varieties are suitable for pickling (“Glory”, “Gift”, “Gingerbread Man”, “Gribovsky Zimny”). Their forks are dense, not heavy in size, with protruding sides, as if flattened. If the upper green leaves are not removed from the heads, it means that they were stored correctly, they did not freeze. Pay attention to the stalks, a white cut is a sign of freshness; in stale, wilted cabbage, it is beige or even brown. By the way, the length of the "stumps" should be at least 2 centimeters.
Be sure to inspect the heads of cabbage, carefully, from all sides, cracked, with dark spots, signs of rot, bad smell it’s better not to take it, it’s tasty, with an appetizing crunch, it still won’t work out of such raw materials. It is recommended to give preference to large forks, weight from 3 to 5 kg guarantees maturity. Such a vegetable was filled with juices over the summer, contains right amount Sahara. And without it, the normal fermentation process is impossible, on which cabbage pickling is actually based.
Tips: how to pickle cabbage deliciously
- In the old days, cabbage for the winter in oak barrels fermented, now mostly in glass jars and enameled pans, buckets. The main thing is that there are no chips on the inner surface, contact with metal spoils the cabbage. Therefore, it is not salted in iron and aluminum containers. In addition to dishes made of wood, glass, ceramics, food-grade plastic containers are also used.
Preparation of cabbage for sauerkraut is carried out in a well-ventilated area. We advise you to treat the tabletop, cutting board on which it is to be chopped with a solution of table salt (a tablespoon per liter of hot boiled water). Rinse with salted boiling water and containers for laying cabbage. They can also be wiped from the inside with vodka, alcohol or apple cider vinegar. And, of course, cooking cabbage (cutting, rubbing with salt) is done only with cleanly washed hands. This is one of the main conditions for pickling cabbage so that it is crispy. After all, when exclusively lactic acid bacteria participate in fermentation, cabbage for the winter succeeds, which is necessary. But the forks themselves are not washed, only the outer leaves are removed.
With iodized salt, vegetables are not preserved, cabbage is not fermented with it, it turns out tasteless and soft. It is advisable to take the usual rock salt medium or coarse grinding, at the rate of 2.5-3% by weight original product. That is, 25-30 g (about a heaping tablespoon) per kilogram of chopped cabbage. Slightly salted salad to taste. Of course, you can get by with less salt, which is undoubtedly more useful, but such a cabbage will definitely not be crispy. And you need to eat it faster, until it peroxides.
When asked how tasty it is to pickle cabbage and keep all the vitamins in it, I will answer without hesitation: cut it neither finely nor coarsely. Stop at the golden mean. Strips of medium width (0.5-0.6 mm), certainly the same, will be salted and ripened at the same time.
By the way, you should not knead them with special zeal, like dough, a few pressures are enough. But you need to mix the ingredients carefully. And put it tightly in a container, tamp it in a jar with a wooden pestle so that the cabbage is in brine. During salting, it is pierced a couple of times a day with a needle, a torch, long, so that it reaches the bottom. Thus, carbon dioxide formed during fermentation is removed from the workpiece. If this is not done, the cabbage in brine will come out not only flabby, slimy, but also bitter.
As soon as the cabbage reaches, usually for 3-4 days, it is cleaned in a cool place, in a cellar, refrigerator. It is perfectly stored at temperatures from -2 to +2 degrees. It is advisable not to keep it in the cold, the crunch will disappear, and part useful substances(enzymes, vitamins).
And here are some more “believe it or not” tips on how to pickle cabbage so that it is crispy. They say that it is better to do conservation on a growing moon, 5-6 days after the new moon are considered ideal. Moreover, cutting and kneading is always in a good mood. Previously, in the villages they salted cabbage with a cheerful company, making jokes, singing perky ditties.
cabbage quickly and tasty: classic recipe
Salting cabbage in large volumes is not relevant now, by spring, when the immune system needs enhanced support, the beneficial substances in the vitamin product are partially destroyed, and the taste changes, of course, not for the better. In addition, it is problematic to store large stocks in the apartment. Therefore, salting in small portions is beneficial, since this vegetable is sold in stores all year round.
And so, cabbage in a jar, for example, in a three-liter? It will fit a four-kilogram fork and 2-3 carrots, their weight should not exceed 10% of the weight of the cabbage. Carrots and the color of the workpiece will “revive”, and fermentation due to sugar will accelerate. Have the same function Rye bread, a black crust is placed on the bottom of the container, honey and, do not be surprised, vodka (20-30 ml - per 3 liters). Here is a ready-made solution for you, how to pickle cabbage quickly and tasty. However, first things first.
The upper dirty leaves are removed from the head, the stalk is removed and discarded, nitrates accumulate in it. Carrots are washed, peeled and rubbed on coarse grater. The forks are divided into 4 parts, each quarter is alternately chopped into medium-sized strips. Sprinkle with a tablespoon of table (can be sea) salt. Add grated carrots, mix and lightly crush. Then pour from the cutting board into a clean and dry glass container. If desired, flavored with dry dill seeds (cumin), compacted. After laying the last batch, they are carefully tamped, juice should stand out. By the way, during the fermentation process, its level will rise, so the jar is not filled to the neck, leaving 5-6 cm of free space, and put on a plate. Otherwise, the brine will spill onto the table.
The container is covered with a double-folded gauze napkin. Every day, morning and evening, they pierce the pickle with a skewer (knitting needle), releasing carbon dioxide, and collect the foam with a spoon. If the kitchen is hot, more than 22 degrees Celsius, on the third day the cabbage will become quite sour. It is placed in the refrigerator, where the fermentation gradually fades. After a day or two, you can eat a vigorous snack. It's old, everyone famous recipe how to pickle cabbage so that it is crispy, sour and very tasty. But there are other options for your favorite snack.
Quick cabbage with horseradish and garlic
Spicy food lovers will appreciate this original dish. Its preparation begins with a marinade. Pour 1 liter of water into the pan, pour a glass of sugar, one tablespoon of salt and 3-4 peas of black pepper. The ingredients are for a 3 liter jar. Boil for 5 minutes under the lid, then cool to room temperature and season with apple cider vinegar and refined sunflower oil (200 ml each). Cabbage (large fork) is chopped, carrots (4-5 pieces) are cut into small strips or grated. Grind two peeled horseradish roots with garlic (1 head). In order not to cry from the explosive smell, they put on the exit mouth of the meat grinder plastic bag. You can use ready-made pureed horseradish from the store, adding garlic to it.
We proceed to the main stage, how to pickle cabbage in a jar of hot seasonings. Mix chopped vegetables with a mixture of horseradish and garlic, spread in a glass container, compacting with a spoon. Pour in the prepared marinade, cover with a plastic lid and place in a cool place. After 2 days quick cabbage will be ready, and if it stands longer, it will become even more vigorous and tastier.
How to salt cabbage "Bavarian style"
The Germans cook cabbage with apples and cumin. Its seeds (3 tablespoons) are heated in a dry frying pan and ground with a pestle. In Germany, it is customary to chop white cabbage finely, but in this case it will definitely not crunch. Therefore, we advise you to cut it (3.5 kg) into small rectangles, and three apples (without cores) into thin slices. A couple of carrots are grated. In an enameled saucepan, the cabbage is mashed together with salt (2-3 tablespoons), cumin and juniper berries (10-15 pieces). Carrots and apples are added, leveled and pressed with oppression. As a load, you can use, for example, a jar of water.
Otherwise, the algorithm of actions on how to salt cabbage in German is no different from the traditional Russian method. Do not forget to pierce the pickle, remove the foam, but do not overexpose in heat. Otherwise, the appetizer will come out very picky. Store it in the refrigerator, serve as, or as a side dish to fried sausages. Overeat!
Surely you also have your own “branded” ones, how to pickle cabbage so that it is crispy and tasty. Let's exchange experiences and share secrets.
Salting cabbage is a somewhat lengthy process, and even the most fast option will take you at least a day. For pickling, mainly white cabbage is used. winter varieties. To improve taste and nutritional value dishes use carrots, which also give the appetizer a more attractive appearance. Depending on the recipe, add apples, cranberries, lingonberries, Bell pepper, cumin seeds, dill, Bay leaf and other spices.
Many do not see a significant difference between sauerkraut and pickling cabbage. These processes are really similar. The difference lies in the fact that when salting is used large quantity salt and the cooking process takes a maximum of several days. Whereas for a full-fledged sauerkraut, more than one week should pass. But excess salt does not affect palatability snacks - cabbage turns out to be just as crispy, with a pleasant sweet and sour taste.
It is believed that in salted cabbage is preserved a large number of vitamins and other substances necessary for the body. Including it contains potassium, which helps to normalize pressure, strengthen the muscles of the heart and nerve cells. Difficult in winter time find a more affordable product with high content vitamin C than salted cabbage. In this regard, only lemons and oranges can compete with it.
The secrets of cooking the perfect salted cabbage
Salted cabbage is not only a great snack, but also an excellent source of vitamins and nutrients, which are so lacking in the body in winter period. However, you can eat it at any time of the year, tasty and crispy - it will not leave anyone indifferent in summer, autumn, and spring. About, how delicious to pickle cabbage, experienced cooks will tell:
Secret number 1. If you need to cook the cabbage as quickly as possible, then pour it with hot brine. High temperature will speed up the process of fermentation and salting, and the dish will be ready in a few hours.
Secret number 2. Cabbage can be cut arbitrarily, it does not have to be finely chopped. Delicious appetizer of cabbage, chopped large pieces, such as squares.
Secret number 3. It is very good to add horseradish roots when salting cabbage. This is necessary so that the finished cabbage is pleasantly crunchy and not soft.
Secret number 4. For quality cooking cabbage, choose coarse rock salt. Iodized salt is completely unsuitable for salting.
Secret number 5. Make sure that the brine completely covers the cabbage during the fermentation process. If this does not happen, then increase the mass of the load (for example, put a larger jar).
Secret number 6. For salting cabbage, you should choose tight heads of late varieties. The early ones contain little sugar and they have loose heads, so the cabbage is of poor quality. Make sure the vegetable is not damaged. It is better to remove the upper leaves of cabbage, they are usually sluggish with a greenish tint.
Secret number 7. Cabbage can be chopped with an ordinary kitchen knife, but it is more convenient to use special shredders or graters, vegetable cutters, and chop the vegetable in a food processor.
simple and fast way cooking cabbage, the appetizer will be ready in a day. And the very next day after salting it can be served at the table. If you are not in a hurry, then leave the cabbage in brine for 2-3 days, so it will acquire a richer taste and aroma.
Ingredients:
- white cabbage - 1 kg;
- water - 500 ml;
- carrots - 1 pc.;
- table vinegar - 1 tbsp. (9%);
- vegetable oil - 1 tbsp.;
- salt - 4 tbsp. l.;
- bay leaf - 10 pcs.;
- dry grains of dill - 1 tsp;
- carnation - 2 pcs.;
- black pepper - 10 peas.
Cooking method:
- We wash the cabbage, finely chop.
- We clean the carrots, rub on a grater.
- We mix vegetables in an enameled container, add bay leaf, pepper, dill grains.
- Let's prepare the brine. Boil water in a saucepan with the addition of salt, sugar, cloves, vinegar and oil.
- Pour cabbage with prepared brine, mix everything well. Close the container with a lid, leave for a day at room temperature.
- The next day, we lay out the cabbage in jars and place it in the refrigerator or immediately serve it as a snack.
Interesting from the network
This cabbage has a wide range of uses. It can be served as self-dish seasoned with vegetable oil. Or cook fragrant pies and pies, cook cabbage soup, stew meat with potatoes. The cabbage itself turns out to be incredibly tasty, and the beets give the appetizer a beautiful bright burgundy hue. For salting, it is best to choose a strong dense head of cabbage for 3-4 kg.
Ingredients:
- cabbage - 4 kg;
- beets - 400 g;
- garlic - 1 head;
- horseradish roots - 50 g.
- water - 2 l;
- sugar - ½ tbsp.;
- salt - 100 g;
- carnation - 4 pcs.;
- black pepper - 10 peas;
- bay leaf - 4 pcs.
Cooking method:
- We wash the cabbage, separate the upper leaves, cut into large pieces.
- We clean the beets, wash them, cut them into small cubes.
- We clean the roots of horseradish, rub on a grater.
- Press the peeled garlic through a press.
- Mix all components in a large container.
- To prepare the brine, pour water into the pan, add all the spices, bring the liquid to a boil.
- Pour the resulting hot brine vegetable ingredients. We cover the container with a lid of a smaller diameter, we install oppression on top, for example, three-liter jar with water.
- We clean the cabbage with beets in a cool dark place for salting and fermentation. After two days, the snack can be transferred to glass container, close the lids and store in the refrigerator.
Delicious crispy cabbage with a pronounced spicy aroma - such an appetizer will delight cold winter. For salting, it is best to use small cabbage, perfect option- white winter. Before laying the products, jars should be prepared, it is not necessary to sterilize, it is enough to rinse and dry thoroughly. According to this recipe, the cabbage is finely chopped, for this it is rational to use a special vegetable shredder. The amount of carrots depends on your personal preferences, 2-3 root crops are enough for one jar.
Ingredients:
- cabbage - 1 large head;
- carrots - 2 pcs.;
- sugar - 1 tbsp. l.;
- salt - to taste.
Cooking method:
- We wash the cabbage, remove the upper leaves, finely chop.
- Place the chopped ingredient in an enameled bowl.
- To make the juice stand out, we strongly knead the cabbage with our hands (like dough). At the same time add salt little by little. As a result, the cabbage should turn out a little more salty than necessary.
- Add sugar to speed up the fermentation process.
- Peel the carrots, grate, mix with cabbage.
- We put the vegetables in a jar, tamping the ingredients. Above you need to put oppression. This can be an ordinary nylon lid, which we press well into the jar, compacting the cabbage.
- We put a jar of cabbage on a plate, since during the fermentation process gases will be formed and the juice may spill out of the jar.
- Leave for 3 days at room temperature. After a day, we remove the press, pierce the cabbage to the bottom with a long knife so that the resulting gas comes out. Thus, we do 2-3 times a day. Each time we put the press back.
- After 3 days, we remove the press, drain the juice, close the jar with a lid, send it to the refrigerator for storage.
Salted cabbage according to this recipe will be ready in a few hours. Cranberries can be taken frozen, but it should be thawed first. In addition to these ingredients, you can put pieces of sweet pepper, spices and spices in the dish. Serve cooked cabbage as an appetizer. It is good to add a little vegetable oil, such as olive oil, and onion, cut into rings.
Ingredients:
- cabbage - 2 kg;
- carrots - 3 pcs.;
- apple - 3 pcs.;
- cranberries - 150 g.
- water - 1 l;
- salt - 2 tbsp. l.;
- vegetable oil - 1 tbsp.;
- sugar - 250 g;
- table vinegar - ¾ st.;
- garlic - 1 head.
Cooking method:
- We wash the cabbage, chop it.
- We clean the carrots, wash, rub on a grater.
- Cut apples into large slices.
- Let's prepare the brine. Pour water into the pan, add salt, sugar, vinegar, oil, peeled and chopped garlic. Bring the liquid to a boil.
- The components are placed in enamelware layers. First cabbage, carrots, then apples and cranberries, then cabbage again and repeat the layers. The ingredients laid in this way are poured with brine. Install oppression from above.
- Cabbage will be ready in a few hours, a maximum of a day.
- When serving, add a little oil and onion, cut into rings.
Now you know how to cook pickled cabbage according to the recipe with a photo. Bon appetit!
What could be tastier in winter than spicy crispy cabbage with onion and fragrant sunflower oil. I think this is everyone's favorite dish. Therefore, I would like to offer you some recipes for delicious crispy cabbage for the winter. For the first recipe, we need 1 fork of cabbage, which we clean from the top leaves and finely chop. Then add salt to the chopped cabbage and knead with your hands so that the cabbage starts up the juice.
Crispy cabbage for the winter: the best recipes with photos
Determine the amount of salt to taste - the cabbage should be a little more salty than necessary. Do not be afraid, she will give away the extra salt. When the juice has already stood out, add a little sugar (1 tablespoon), knead again with your hands. As you understand, if there are cuts or any skin damage on the hands, it is better to work with gloves, otherwise the salt will definitely get on the wound. 1 carrot should be grated on a coarse grater and added to the finished cabbage, mix.
Everything is almost ready, you can put the cabbage in a jar. Gently crush the cabbage in the jar, it should be pressed. When all the cabbage is placed in a jar, you need to put it under pressure and leave it warm for 2-3 days. Please note that brine will be released during the fermentation process, so place some kind of liquid container under the jar beforehand.
Next recipe for pickling crispy cabbage for the winter. In fact, it differs little from the previous one. 1 cabbage is also taken and chopped. Then it needs to be kneaded with salt (salt will need about 3 tablespoons) until the juice is released. When the cabbage has released juice, you need to leave it to stand for about 1 hour.
The difference is that much more carrots are taken for this recipe - 3-4 pieces. Carrots are rubbed on a grater and added to the cabbage, mixed. Then we add 2 tablespoons there. dill seeds. And again mix thoroughly so that they are evenly distributed. We put the cabbage in jars, carefully tamp it down, put oppression on top, leave it at room temperature. As in the previous recipe, the cabbage will release the brine.
It is necessary to periodically pierce the cabbage so that fermentation takes place faster. When the brine ceases to stand out, our delicious crispy cabbage is ready. But in the following recipe there are significant differences. But it's also very tasty. So, we take 2 kg of cabbage, finely chop. This is usually the longest process in the whole preparation, but having a food processor can make it almost invisible. Next, three carrots on a coarse grater and add it to the cabbage.
Knead cabbage with carrots, adding peppercorns and 2-3 bay leaves. Note that unlike previous recipes, we do not add salt immediately. Spread the cabbage mixed with carrots and spices in a jar. Now let's get to the brine. To do this, boil 1 liter of water and add 2 tbsp. l. salt.
When the brine has cooled, pour it into a jar of cabbage. Leave the jar at room temperature under pressure. Every day you need to pierce the cabbage. We try it in 3-4 days. If the cabbage is ready, transfer it to another jar without brine. Add 1 tablespoon of honey to the brine. Stir and pour it back into the cabbage.
Our cabbage is ready. To keep it for a long time, we expose it as it is in the cold. Next on our list - crispy pickled cabbage for the winter. To prepare it, take 1 kg of cabbage, chop and put in a bowl.
We add 300 g of grated carrots to it, mix, add chopped garlic (about 10 cloves) and leave for now. We boil water in a saucepan and put 1 kg in boiling water. Boil eggplant for no more than 5 minutes. Let the vegetables cool down. We cut the cooled eggplant into cubes and mix with cabbage and carrots. We also send 1.5 tablespoons of salt and 100 ml of vinegar there.
We lay out in sterilized jars, roll up and put in a cool place. You don’t have to roll it up, then after 6-7 days the cabbage with eggplant is ready for use. Another not difficult pickled crispy cabbage recipe for the winter. To prepare it, first make the marinade. For 1 liter of water we take 2 tbsp. salt and 1 tbsp. sugar, boil for 10 minutes.
SALTING CABBAGE FOR THE WINTER. 7 best recipes.
The most delicious and crunchy cabbage is obtained if you ferment it on the FULL MOON, as well as on the GROWING and ARRIVING moon.
It's 6th, 7th, 13th, 14th, 15th and 16th lunar days november.
Salting cabbage in 3-liter jars.
RECIPE 1.
INSTANT CABBAGE.
Chop the cabbage into thin strips or cut into pieces. Pack tightly into a 3 liter jar. Pour cold water, dissolving in it 2 tablespoons of salt (water 1-1.5 l). Leave the jar warm for 2 days. Then drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and use. Sprinkle cabbage well with carrots. grated on a large grater.
Top cabbage leaves line the bottom of the jar. Finely chop the rest of the head of cabbage, leave a few cabbage leaves whole, they will come in handy later. So grind the shredded cabbage with salt, grated carrots, so that it gives juice (this is if for soup). If salt for a snack - add cumin, cranberries. Push tightly into a jar, cover with the left cabbage leaves, cover with a clean cloth - and put a load on top. You can eat on the second or third day.
RECIPE 2.
FOR ONE 3-LITER JAR
Ingredients:
●1 large head of cabbage
●1 medium carrot
●1 tbsp. a spoonful of sugar
●salt to taste
Preparing sauerkraut:
Cabbage, wash and remove outer leaves. Cut in half and finely chop.
We put it all in an enameled cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then we knead it with our hands (like dough) so that the cabbage juice stands out, and the cabbage becomes translucent. At the same time, you need to salt the cabbage a little - so it will be more convenient and faster to knead it.
Taste the cabbage all the time, I salt to taste - as a result, the cabbage should be a few saltier than necessary - the salt will then go away when the cabbage turns sour.
And in order for the fermentation process to begin, add sugar, a little about a tablespoon for the whole head of cabbage.
Carrots should be peeled and grated on a coarse grater.
Attention! Put carrots in cabbage only when you are ready to put it in a jar - you don’t need to crush carrots with cabbage - it will not taste good.
Mix gently
When all the cabbage is laid, it is necessary to put oppression.
I use an ordinary nylon cover as oppression - it is quite enough for such a volume.
Press the lid firmly in, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, cabbage will turn out loose and soft, but we need dense and crispy.
So we finished salting cabbage for the winter, we got a full 3-liter jar.
But there was a lot of cabbage juice. Do not spill it under any circumstances!
The laborious process of salting cabbage for the winter is over, but that's not all!
It will be ready in three days.
Our next steps are:
We put a jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will be on the table. By the way, we put that small jar of juice next to it on the table (everything will wander there too).
The cabbage will ferment at room temperature for 3 days.
All this time, you will need to free it from the formed gas - hydrogen sulfide - in the morning and in the evening - the smell is certainly not pleasant ... but tolerable, the main thing is not to leave it in the cabbage. To do this, you will need to pierce it to the bottom with a thick knife - you will see and feel how the gas comes out.
On the first day it will be a little, on the second more, and by the evening of the third day the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - the first day just press the lid and the gas will come out by itself.
When you pierce the cabbage, you need to remove the lid, then put it back in the jar, because it will play the role of oppression.
If there is a lot of juice, pour it into a jar.
By the evening of the third day, sour juice is formed in this jar, and some kind of viscous and slimy, do not be afraid, it should be so.
We pierce last time“squeeze out” the cabbage well, all the hydrogen sulfide out of it, take out the “oppression”, pour the juice from a half-liter jar, close nylon cover and store in the refrigerator.
That's all! Now you know how to salt cabbage for the winter in a jar!
By the way, in a day you will notice that the juice is well absorbed into the cabbage, so you should not pour the juice out of the jar if it does not fit all, just let it stand in the refrigerator next to the 3-liter jar, and in a day or two you will go there and send, otherwise the cabbage will not be so juicy and crispy.
RECIPE 3.
SALT THE CABBAGE IN THE ENAMEL BUCKET.
We take products in the following proportion:
●for 10 kg of cabbage:
●200 - 250g of salt.
Optional for improvement appearance and flavor can be added:
●500g carrots, grated on a coarse grater or cut into narrow strips;
●and/or 1 celery root;
● or 1 kg of whole or chopped apples;
●or 100-200g cranberries;
● cumin - to taste.
Cooking:
Shred the cabbage and mix evenly with table salt. For uniform salting, place the cabbage in a wider container and hold for 0.5-1 hour. Next, put the cabbage in a bucket (pot or in jars), tightly compacting to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from spoilage. Place a clean piece of white cloth on top, on top of it a wooden grate (you can use a plate of a suitable diameter), on which to put oppression. As oppression, you can use a jar of water. The grate (or plate) in about a day should be immersed by 3-4 cm in the juice released from the cabbage.
During the fermentation of cabbage, gases with an unpleasant odor are released. To remove these gases, you need to pierce the container with cabbage to the bottom with a pointed, smooth stick every 2 days until the release of gases stops.
The readiness of cabbage comes in 15-20 days, depending on the temperature in the room.
Arrange the prepared cabbage in 3 liter cans and put in the refrigerator.
After dredging the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because. cabbage left without brine quickly deteriorates and loses some of the vitamin C it contains.
RECIPE 4.
SALTING CABBAGE IN PIECES.
Cooking:
We cut the cabbage into pieces, put them in jars, and sprinkle each row with carrots, grated on a coarse grater, and chopped garlic. For a 3-liter jar - 1 head of garlic. Strongly do not stuff the cabbage!
The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with the top of salt and 150 g of sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g of vegetable oil.
RECIPE 5.
CABBAGE PICKLED WITH VINEGAR.
For 5 liters cold water take one bottle of vinegar, 2 cups of sugar. 1.5 cups salt, carrots. Cabbage cut into pieces, can be cut into 4 pieces. Place in a bowl or barrel. Pour in brine and press. Put in a room at room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and main courses.
Some options mixes for sauerkraut:
●10 kg of cabbage, 25 g of cumin seeds or dill, 200 - 250 g of salt;
●10 kg cabbage, 25 g cumin or dill seeds, 100 g dried berries juniper, 200 - 250 g of salt;
● 10 kg of cabbage, 300 - 500 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of parsnip root, 200-250 g of salt;
● 10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley, celery and parsnip roots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dill or caraway seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves;
● 10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of cumin or dill seeds, 80 g of dried juniper berries;
● 10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt;
RECIPE 6.
CABBAGE "PO-GEORGIAN".
Ingredients:
● 1 medium head of fresh white cabbage;
● 1 table beetroot;
● 1 red hot pepper;
● 4 cloves of garlic;
● 100 g of green celery;
● vinegar to taste;
● 1 tbsp. a spoonful of salt per liter of water.
Cooking:
Cut cabbage into large squares, beets into thin slices, chop celery and pepper.
Lay everything in layers, sprinkle with chopped garlic.
Pour a boiling solution of salt, water and vinegar, which should completely cover the vegetables.
Leave for 2 days in a warm place, then in the refrigerator.
Unfortunately, cabbage cooked according to this recipe is not subject to long-term storage.
RECIPE 7.
CABBAGE FESTIVE.
Ingredients:
● 4 kg of cabbage;
● 8-12 cloves of garlic;
● 250 - 300 g beets.
For brine per 1 liter of water:
● 2 incomplete tablespoons of salt;
● 2 tbsp. spoons of sugar;
● 8 peppercorns;
● 4 bay leaves;
● ½ tbsp. apple cider vinegar.
Cooking:
Cabbage cut into large pieces. Lay in enamel pan, between the pieces of cabbage put sliced raw beets and thinly chopped garlic.
Boil the brine from water, salt, sugar, bay leaf and pepper. Remove from fire, add Apple vinegar. Pour brine over cabbage. Close the pot with a lid. After 4-5 days, the cabbage is ready.
Hello dear readers! Today we will salt cabbage at home. There are already big heads of cabbage in the beds, and they are like koloboks, from that riddle - “ A hundred clothes, and all without fasteners ...» . Of course you guessed it - it's cabbage. And if you are the happy owner of your personal plot, then for sure you have already arrived in time for the harvest. And it's time to cut it down with an ax, or cut it with a large knife.
Cabbage is very healthy vegetable. It contains a huge bouquet of vitamins and minerals necessary for humans. In the summer, when we have the opportunity to crunch fresh cabbage, we need to think about harvesting it for the winter. Of course, it can also be saved fresh for the winter. I do it this way and that. That is, in the basement I always keep fresh heads of cabbage, and along with them also jars of salted or sauerkraut. If the snack is over, I make it again.
Salting cabbage does not provide heat treatment vegetables. Therefore, the dish retains a maximum of useful substances. In addition, such an appetizer is in great demand on the table and flies away in no time. It’s hard not to fall in love with it, because it is very tasty, crispy and refreshing! I suggest you consider and cook some of the most delicious and simple prescription salted cabbage.
How to salt cabbage in a jar. My Crispy Kale Recipe The Quick Way
This recipe is one of the easiest. If you are salting cabbage for the first time, then you can safely start with this method. The ingredients are simple and affordable, and the preparation steps are quite simple. At the same time, the snack is very tasty.
Ingredients for one three-liter jar:
- one and a half kilograms of fresh cabbage;
- one and a half tablespoons of salt;
- half a kilo of carrots;
- dessert spoon of vinegar essence;
- 1 lavrushka;
- water.
Step by step recipe description:
1. Grind carrots and cabbage into thin strips. For cabbage, you can use a special grater or just chop with a knife. I pass carrots through a special vegetable cutter. If you don't have one, you can grate or chop with a knife. Combine these vegetables in one salad bowl.
2. Break the bay leaf here and mix thoroughly with your hands.
3. Move the salad to a clean jar to the top. Sprinkle salt and sugar on top. Pour in the vinegar.
4. Boil water, about one and a half to two liters and let it cool slightly. Make an indentation in the lettuce with a knife. Pour warm liquid into the jar through it. As soon as you fill up to the very brim, make a few more seals with a knife. You will notice that the water has dispersed and its level has dropped. Add water.
5. Seal the jar immediately and turn it over onto the lid. Cover with warm material. It can be a blanket, a bedspread or an old jacket. In this form, leave for 3-4 days for fermentation. After that, you can safely transfer to the cellar.
How to salt cabbage deliciously and quickly in a jar so that it is crispy
One of my favorite recipes for crispy cabbage is the appetizer. It is a successful union of cabbage and beets. Why is it not only a great taste, but also a beautiful color.
Ingredients:
- 2.5 kilograms of fresh cabbage;
- a little more than a liter of water;
- 1 medium beet;
- 2 tablespoons of granulated sugar;
- 1 tablespoon of coarse salt, without iodine and other additives;
- 100 ml vinegar 9%.
Step by step recipe description:
1. Dissolve salt and granulated sugar in water, mixing as much as possible. Then pour in the vinegar and stir.
2. Cut the cabbage into cubes, about 4 * 4 centimeters, after cutting out the stalk.
3. Peel and cut the beets into 2 parts. Cut each into thin slices, about 3 centimeters wide.
4. Put cabbage in layers in a clean jar, shifting beetroot slices. It is not necessary to crush it with your hands. Lightly tamp so that the salad is not too loose, but not too tight.
5. In order not to stain the table, put a jar of salad on a plate. Pour the marinade to the top and cork with lids. Leave to marinate right in the kitchen for 2 or 3 days.
6. Then the jars of appetizing pink snack can be transferred to a cool room for long-term storage.
According to this recipe, the cabbage turns out sweet and sour and very tasty. Such beauty can be safely put at the head holiday table and not only.
Salt cabbage in brine (quick way)
Now I will introduce you to a very delicious snack from cabbage with carrots and bell pepper. It is very easy to cook it. It does not require special skills and great effort. See for yourself.
Ingredients:
- kilogram of fresh cabbage;
- 1 sweet pepper(preferably red);
- 1 carrot;
- half a liter of water;
- 5 tablespoons of granulated sugar;
- 6 tablespoons of nine percent vinegar;
- 1 tablespoon of salt;
- 80 ml vegetable oil.
Step by step recipe description:
1. The first step is to prepare the brine so that it can cool while we chop the vegetables. To do this, boil water, dissolving sugar, salt in it and pour in vegetable oil. As soon as the liquid boils for 1-2 minutes, add vinegar and turn off the heat.
2. Grate carrots. If you have a special vegetable cutter, it will be more convenient to use it.
3. Pepper cut into small strips.
4. Chop the cabbage with a knife or on a special grater.
5. Mix all vegetables in one bowl.
6. Arrange the salad in jars, pressing firmly with your hands. Pour in slightly cooled brine and tighten the lids.
7. Put in the refrigerator for 12-16 hours. I make such a salad in the afternoon, and the next morning we are already waiting for a delicious and healthy breakfast.
8. Like this beautiful snack can be prepared easily and simply. Help yourself! Bon appetit!
A simple recipe for pickling cabbage for the winter in jars
I present to your attention a very tasty and simple cabbage recipe in own juice. You can cook it both in a jar and in a saucepan, barrel or plastic container. Only in this case, you need to hoist oppression from above. It turns out a very tasty and crispy snack.
Ingredients for one 3 liter jar:
- 1 fork of cabbage;
- 4 small carrots;
- one and a half tablespoons of salt;
- half a teaspoon of cumin;
- 2 laurels;
- 6 peppercorns;
- 3 tablespoons of 9% vinegar.
Step by step recipe description:
1. Cut the head of cabbage into 4 parts. So it will be more convenient to chop it into thin straws. Chop with a knife. You just need to grate the carrots on the large side of the grater. For convenience, you can pour these vegetables directly on the table to make it easier to mix. Add salt, cumin and stir with your hands, slightly crushing.
2. Transfer the salad to a jar. Mentally divide it into 3 parts. The first will be a layer of cabbage, now you need to put 1 parsley and 3 peppercorns. Now again vegetables and again bay leaf with pepper. Top with salad again. Tamp it tightly so that the allocated juice completely covers the cabbage. Pour vinegar over and pierce the salad in several places with a knife. If you have a whole jar of vegetables, then put it in a plate or salad bowl, as the marinade may leak out.
3. Leave the jar in a warm place for 2-3 days. Once a day, you need to cut the mass with a knife to the very bottom of the jar so that excess carbon dioxide comes out. This is important first of all so that the cabbage does not get bitter.
4. After the allotted time, the jar must be moved to the refrigerator or basement.
You can store it for a long time, but with us it does not linger for a long time - it is very tasty.
How to salt cauliflower for the winter
Cauliflower lovers will love this recipe. A successful combination of vegetables, together with the marinade, gives an unsurpassed taste and aroma. You can eat a snack in a day. But if you can resist that smell, you can roll it up for the winter.
Ingredients:
- kilogram of cauliflower;
- 1 carrot;
- 2 sweet and fleshy peppers.
For the marinade we need:
- two and a half glasses of water;
- 3 teaspoons of non-iodized salt;
- half a glass of granulated sugar;
- 6 peppercorns;
- 3 laurels;
- 3 cloves;
- a glass of vinegar.
Step by step recipe description:
1. Divide the cabbage into inflorescences. If they seem large to you, you can cut them.
2. Carrots can be cut into slices or sticks, as you prefer.
3. Peel the pepper and cut into long slices.
4. Arrange all the vegetables beautifully in jars, alternating them so that it looks prettier and the appetizer is more fragrant.
5. In the meantime, dissolve salt, granulated sugar in water and place all the remaining products, except for vinegar (we will add it after cooking). Let the liquid boil for 2-5 minutes, pour in the vinegar and remove from the stove.
If you are preparing a salad not for the winter, after pouring the brine, the jars need to stand at room temperature until cool. Then they need to be put in the refrigerator until the next day. If you are cooking in a saucepan or salad bowl, then you definitely need to put oppression on the vegetables so that they marinate faster and better.
6. Fill the jars with brine, cork them and turn them over onto the lids. Now you can check the tightness of the twist. If the brine does not seep through the lid, then you did everything right. Cover them with a warm cloth for 12 hours. Then move to the basement or cellar.
Is it possible to salt early cabbage for the winter
ripened early cabbage, and your hands are already itching to pickle it for the winter? Great! Such cabbage is quite suitable for pickling. It tastes more tender, but less crispy. However, vitamin composition contained in the same quantity as that of her later relative.
It is very tasty to pickle such cabbage with carrots - this is a classic recipe. In addition, you can use each of today's or your favorite salting methods. But at the same time, you can safely take young cabbage into service.
Of course, early varieties are stored less than late ones. But to replenish the cellar during the ripening period of the first harvest, it will be great option. You can eat them before the New Year, and only then move on to autumn preparations.
Salted cabbage can and should be cooked not only because it is delicious. This salad, along with other vegetables, is rich in vitamins. Especially in the winter and autumn period, we so lack crunchy utility. Even if you did not have time to pickle her rally, do not be discouraged. After all, at any time you can get it from the cellar or buy a head of cabbage in the store and cook it.
I wish you successful blanks and delicious meals! See you soon!
