How to salt white cabbage. Pickled cabbage in jars with beets

- 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. Arrange in a suitable container 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, it is better not to take an unpleasant smell, 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 the right amount of sugar. 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 was fermented in oak barrels for the winter, now mainly in glass jars and enameled pots, 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, the 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 ordinary rock salt of medium or coarse grinding, at the rate of 2.5-3% by weight of the 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 some of the nutrients (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: a 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. Rye bread has the same function, 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 a 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. This is an old, well-known recipe for pickling 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

Fans of spicy food 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, a plastic bag is put on the outlet of the meat grinder. 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 stays 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 a side dish for 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.

How to pickle cabbage so that it is crispy? We will tell you in detail and give you important tips with recipes.
Cabbage is a product that is simply indispensable for housewives, because it is it that is added to salads, delicious stews, cabbage rolls or hot cabbage soup are prepared with the addition of this vegetable. Many housewives love to pickle cabbage and make a delicious snack out of it, but not everyone knows how to pickle cabbage so that it is crispy. There are many recipes for how to do it quickly enough or leave the cabbage in the marinade all winter. But first, you should find out why cabbage is so useful in general and why housewives pickle it.

This product was first grown in Russia, although many legends say that cabbage was brought from Ancient China. In fact, it is simply impossible to find out where cabbage was brought from, but it was in our climate that it took root best of all. This vegetable was used to create a variety of dishes, but it was sauerkraut that became a favorite snack for Russian people.

In addition, this product not only has an excellent taste, but it is also very rich in minerals and vitamins, which the human body needs in both summer and winter. It was cabbage that was used in the menu of the navy, since sailors in ancient times did not have a wide variety of food, and cabbage helped to make up for the lack of vitamins and trace elements. Another plus of sauerkraut is that it contains a large amount of ascorbic acid, and without this vitamin, the immune system will work very poorly.

A few tips for sour cabbage

If you want to learn how to pickle cabbage so that it is crispy and sweet, you should learn some of the subtleties of pickling this vegetable to make really tasty pickled cabbage.

To begin with, it is worth considering that you can only ferment cabbage in enameled or glassware; you can use an ordinary two or three liter jar for this purpose. But metal and aluminum bowls and pans are strictly prohibited. If there is no glass or enameled container at home, then a wooden container or even a plastic bowl will do.

When the vegetables are stacked and rammed, you can pour them with ready-made, but already slightly cooled brine. To make such a brine, boil water and add all the ingredients, boil for 5-7 minutes and turn off the gas. When the salad is filled with brine, it is covered with a plate, and a jar of water or other oppression is placed on top of it. When the oppression is established, the narrowness with vegetables is placed in the cellar or refrigerator, where the snack will stand for another two days. As soon as the required time is maintained, you can pull out the finished pickled cabbage and put it in prepared glass jars, they are closed with nylon lids on top. They store such cabbage only in the refrigerator, the snack can be left for the whole winter, as it will not deteriorate.

If you do not know how to pickle cabbage so that it is crispy for the winter, and which recipe is best to use, then you can try to roll cabbage jars using this method. It is worth noting that in order to roll pickled cabbage in a jar, one aspirin tablet is placed in the brine, they do this after putting the cabbage in jars, aspirin will not let the cabbage go bad, as it perfectly destroys microbes.

How to salt cabbage slices with beets

Cabbage painted in bright burgundy color cannot but attract the eye and cause appetite. In addition, when salted, the beets give their sweetness and delicate taste to the cabbage, so the appetizer is very tender, sweet and crispy. And to make such an appetizer, it will take only a few hours of time.

First of all, prepare all the products that will be needed for pickling cabbage in pieces with the addition of red beets. White cabbage is used for pickling, but red cabbage (about 2-3 kg) is also suitable, it is also worth preparing one large beet, a little peeled garlic, two tablespoons of coarse salt, 1.5-2 liters of drinking water, half a glass of wine or apple vinegar, bay leaf and a glass of granulated sugar.

To begin with, cabbage leaves are cut into large squares, they should be about five centimeters long, beets are also prepared, they are not rubbed on a grater, but cut into very thin strips. Prepared peeled garlic is cut into very thin plates or simply cut into several pieces along the clove. All vegetables are stacked in a jar in layers, first cabbage, then beets, and then garlic, and so on until the vegetables run out. Once the container is full, you can prepare the brine.

When the water begins to boil, the entire amount of sugar and salt is immediately poured into it, stirred until the sugar is completely dispersed and bay leaves are added, then vinegar is immediately poured in and the container is removed from the heat. As soon as the brine is removed from the heat, they immediately pour prepared cabbage with beets and leave the vegetables to marinate for one day. If you want to know how to pickle cabbage so that it is crispy recipes with photos, you should refer to the proven recipes that are presented by hostesses on culinary sites.

If you stock up on useful things in the cold season, we recommend that you cook url= eggplant for the winter.

Video

Salted cabbage is a 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 intricacies of such a culinary process as quick salting.

How to choose and prepare cabbage for pickling

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

Recipes for canned salted cabbage require advance preparation. It consists of the following:

Remove from the head a few sluggish top layers, cut into large pieces.
Visible damage must be removed.
For some recipes, the head of cabbage needs to be chopped into thin, narrow strips with a shredder, knife, grater, or food processor.
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.

Hot 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 the classic recipe simply involves cutting into small portions. 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.

Cabbage should be chopped (chopped if desired).
Grate carrots (better on the so-called Korean).
Mix vegetables, put in a sterilized dried jar in layers, put spices on each.
Dissolve salt and sugar in hot water. Keep the brine on low heat until boiling. Fill them with vegetables.
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.

Fast food 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. A quick pickle will be a great addition to any dish. 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 of table vinegar (preferably natural apple).

Recipe step by step:

Wash vegetables, cut them. Cabbage is cut in portions, removing the stalk, and beets in thick slices. Garlic should be peeled and cut into large pieces. Put the vegetables in an enamel bowl.
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.
Cool the liquid to 20 degrees.
Pour the brine into a container with vegetables, put oppression on top, store for about three days.
After the cabbage is laid out in containers, poured with brine and tightly closed with nylon lids. An open jar can be stored for three days.

Preparation for the winter in banks

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 leaves, apple, cranberries, soaked cloudberries, currant leaves, spices, or any other ingredients that could enhance the taste.

Ingredients:

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

Cut the forks, grate the carrots, put the vegetables on a clean, dry surface.
Add salt to the vegetables and mash them thoroughly.
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.
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.
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.

With apples and cranberries in a barrel

It is difficult to get a wooden barrel now, so you can use large enameled dishes to cook quick salted cabbage. 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.

Clean and cut the cabbage. Add the rest of the grated ingredients to it. Salt, mix thoroughly.
Pour in the vegetable mixture, pressing it down well until the juice comes out.
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.
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.

With bell peppers, carrots and onions in a jar

Incredibly tasty and spicy salad, which is a must-do. 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, such a salad will be simply irreplaceable at any feast, especially a festive one.

Ingredients for a 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.

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 with vegetable oil and sugar.
Dissolve the vinegar and some water, add to the vegetables.
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 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.

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

Cut the cabbage, grate the carrot, cut the lemon into small pieces. Combine all ingredients in an enamel bowl, squeeze well.
In a separate container, dilute salt water with honey, boil.
Arrange the vegetable mixture in jars, tamp, pour marinade, close with nylon lids and insist in the dark for a day.

in Armenian

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.

First you need to prepare the starter. We boil water, pour salt, all spices into it, cool it.
Cut the cabbage into portions, cut the rest of the vegetables into circles. The pepper is cut into rings, the celery root into strips, and the garlic into small cubes.
We cover the bottom of the barrel or pan with cherry leaves, tightly lay the cabbage, layering it with a vegetable mixture.
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 the most important ingredient, and seasonings will improve its taste.

Ingredients:

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

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.
We crush the garlic and mix with the same amount of pepper until a homogeneous paste is formed. She needs to rub each piece.
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. A great option for those who are on a diet. There are many vitamins A, C, B, iron, potassium. The use of pickled cabbage helps to normalize bowel function. Recommended for peptic ulcer, colds.

When to salt cabbage according to the lunar calendar 2019

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

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

Cabbage is a very popular, healthy vegetable from which a variety of dishes are prepared. They especially love to use it in salted and pickled form. It contains few calories, but many vitamins and minerals, so it often becomes part of the weight loss menu. There are many options for salting white, red, cauliflower.

How to salt cabbage at home quickly and tasty

Many people think that there is no difference between fermentation and salting. Yes, these cooking methods are similar, but there is a slight difference. The salting process involves the use of more salt than fermentation. In addition to this, brine for cabbage allows you to get a delicious lightly salted or well-salted salad in a glass jar much faster (3-5 days). A large amount of salt inhibits fermentation, so this method produces less lactic acid than sourdough.

A few rules for salting cabbage:

During fermentation, the brine for white cabbage or other varieties should completely cover the vegetable. If this does not happen, then it is necessary to increase the mass of the press.
Salting cabbage in jars in brine is carried out exclusively with coarse rock salt.

How to pickle cabbage so that it is crispy

There are many options for salting. Fans of dishes from this healthy vegetable are often interested in how to salt it properly to make a crispy salad. The recipe for salting cabbage is very simple, but the result will exceed all expectations. Products for a 3 liter jar:

cabbage - 2 kilograms;
carrots - 2 pieces;
lavrushka - 4 pcs.;
black peppercorns to taste.

Brine Ingredients:

coarse salt - 2 tablespoons;
water - one and a half liters;
sugar - 2 tablespoons.

How to pickle cabbage in a jar so that the pieces turn out crispy? The cooking technology looks like this:

Cut the white-headed vegetable into pieces, and then into strips. Grate carrots on a coarse grater. Mix all.
We take a jar of 3 liters, lay the vegetable salad inside, slightly pressing down. Between the layers you need to put bay leaves and pepper.
We are preparing the marinade. Salt and sugar are diluted in boiled warm water. Salad is poured to the top with this liquid.
Cover the container with a lid or gauze. It is better to place the jar in a deep plate or bowl, as the marinade sometimes overflows over the edges of the container.
We leave the salting for 3 days. It is worth observing that the upper cabbage-carrot layer is constantly covered with marinade. Readiness is determined by taste.

How to quickly pickle

Quick salting of cabbage will come in handy for many housewives. This type of pickle is perfect for a family dinner or an unscheduled guest visit, because a delicious vegetable salad will be ready in just 60 minutes. Salting ingredients:

cabbage - 2-2.5 kg;
carrots - 3 pieces;
garlic - 6 cloves.

For a "quick" brine, you need to prepare:

water - 1 liter;
salt (coarse, stone grade, non-iodized) - 2 tbsp. l.;
sugar - 100 grams;
vinegar - 100 g;
vegetable oil - 200 grams.

Salted instant cabbage is made according to this recipe:

The main ingredient must be finely chopped, grated carrots, cut garlic into slices.
Boil water, add salt and sugar to it.
After the marinade boils for a short time, vinegar is poured into it. Remove from heat, pour oil into it, mix well.
Vegetable salad, which is pre-packed in a jar, is poured with hot marinade.
We leave the future pickle to cool completely, and then place it in the refrigerator.

Salting cabbage for the winter

Today, there is a wide range of ways to pickle vegetables for the winter. Nevertheless, many lovers of pickles continue to prefer the method proven over the years. The classic recipe for pickled white vegetables has been popular for a very long time and has been passed down from generation to generation. So, to prepare a delicious, beautiful cabbage, as in the photo, you need:

carrots - 5 pieces;
cabbage - 4-5 kilograms (several large heads of cabbage);
rock salt - 3 tbsp. l.;
bay leaf - 3 pieces;
spices, spices.

Cooking process:

Cut vegetables: chop cabbage into thin strips, grate carrots with a grater. Everything is mixed with salt. You need to press the vegetables a little with your hands so that they start up the juice.
Put the future pickle in a large deep container (bucket, bowl). Add lavrushka, spices.
We put a wide plate or a wooden board on top, press it with oppression (for example, a jar of water).
Let the lettuce ferment at room temperature.
After a daily period of time, we remove the oppression, put half of the contents into another container and mix thoroughly. This is necessary for the release of gases. Leave the vegetables for an hour and a half and return to their original place under the load. We do this procedure every day until the ingredients are completely salted.
After three or four days, the marinade becomes lighter and settles, the foam disappears. This may indicate the readiness of pickles, which is determined by taste.
It remains to shift the finished dish into jars and put it in a cold place.

Features of the preparation of cabbage brine

Brine for sauerkraut or its pickled analogue is a solution of salt and water, to which spices and spices are sometimes added. Another marinade is obtained in the process of pickling vegetables. The basis of the liquid for salting is a solution of different concentrations (depending on the amount of salt). Here are some tips on how to make a pickle brine for pickling and sourdough vegetable salad.

For sauerkraut

The classic, "grandmother's" method of cooking cabbage is sourdough with brine. First you need to prepare the vegetables, clean from dirt, chop. How is sauerkraut cooked in brine? The marinade is very quick and easy to make. It is necessary to dilute in water (1.5 liters) one tablespoon of rock salt and two tablespoons of sugar. Then you need to put the liquid on the fire and boil for several minutes. Pour cabbage with carrots with cold brine. We stand until ready.

For pickled cabbage

Pickled cabbage is no less tasty and healthy than sauerkraut or salted cabbage. The brine in this matter plays an important role, rather the opposite. Its preparation is different from the creation of a marinade for sourdough vegetables. You will need the following ingredients:

sunflower oil - half a glass;
salt - 2 tbsp. spoons;
sugar - one glass;
vinegar - 1 cup;
water - 1 liter.

You need to put the vegetables in a jar in layers and add a couple of cloves of garlic to them. Fans of spicy "hot" dishes can put a little red hot pepper in the salad. Mix the ingredients for the marinade by dissolving the oil, salt, sugar and vinegar in the water. Boil the liquid, pour the vegetables with hot brine. After 24 hours, the appetizer dish will be ready to eat.

salted cabbage video recipes

To make the salad crispy and tasty, you need to properly prepare the ingredients and brine. Using the videos below, you can learn the technology of salting and pickling cabbage according to interesting recipes. With the help of the video, you will understand in detail all the nuances of the process and learn how to prepare juicy, fragrant pickles.

Georgian pickled cabbage with beets

Quick pickling with marinade for cabbage

Our ancestors did not have access to quick salting of cabbage. Once upon a time, salt was valued more than gold and was not a frequent guest on every table. Preserving food in the absence of preservatives was not easy. Previously existing methods required a long exposure of blanks in strictly specified conditions.

Our capabilities allow adding various herbs and spices to food, with which the food becomes richer in taste, canned faster and better stored. Salt, which we generously put in preparations, prevents the reproduction of pathogenic microorganisms and slows down the fermentation process. Salted cabbage no longer needs to be kept at room temperature for weeks, waiting for it to become suitable for long-term storage. A variety of recipes will allow you to bring the product to the desired quality in just a few days or even hours.

Salt or sour - what's the difference?

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

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

Despite the differences in names, the essence of this does not change. Everywhere, lactic acid and partly salt act as a preservative, 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 its pure form was used in the villages. Cabbage was cut, placed under oppression and fermented in its own juice without air access.

In order for the product not to deteriorate, it had to be heavily tamped. At the slightest ingress of oxygen, lactic acid fermentation could stop, and the cabbage would simply rot. Long exposure guaranteed reliable preservation and storage for a long time.

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

Salt, which is actively added in 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.

The 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 spoilage;
create an environment suitable for the development of lactic acid bacteria;
bring all work surfaces to perfect condition.

How is salting done? Lactic acid bacteria that are present on the leaves of the vegetable ferment the sugars contained in the cabbage. Accordingly, the more simple carbohydrates in a vegetable, the more actively conservation takes place. That is why you need to choose varieties with optimal chemical composition. Otherwise, sugar will have to be added.

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

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

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

For the development of lactic acid bacteria need a temperature of 15 to 22 ° C. Therefore, after all preparations, cabbage should be left at room temperature. Further, when the product picks up enough acid, the activity of 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 within 8-12 ° C. And the finished product should be stored in the refrigerator at 0-2˚С.

And, of course, while cooking, do not forget about cleanliness. Thoroughly wash all appliances, dishes, sterilize jars. We clean the vegetables well. Cut off damaged parts. In general, we prevent dirt from entering the product.

The best varieties of cabbage for pickling and pickling

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

The most popular of them:

"Glory";
"Present";
"Midor";
"Merchant";
"Dobrovodskaya";
Krautman.

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

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

Preparation: place, tools, raw materials

Sauerkraut is not a laborious process. The bulk of the work is done in just three steps. Before laying, vegetables must be peeled, cut and salted.

We wash the cabbage. We remove spoiled leaves, cut off all defects. Cut out the stem. We leave a clean white head of cabbage. We do the same with other ingredients. If we put carrots, then we also clean it and remove all spoiled places.