Salting cabbage large. Brine for cabbage

Salted cabbage is no less loved by our compatriots than sauerkraut. In combination with carrots, beets and other vegetables, it is harvested for the future and serves as an excellent treat on the winter table.

Due to lack of time, many housewives have adapted to salt cabbage in large pieces in jars or plastic containers. The quality of the workpiece does not deteriorate from this - the product turns out to be tasty, fragrant, crispy and looks beautiful.

Plain salted cabbage chunks

Ingredients:

1 large head of late white cabbage;
1 liter of water;
2 tbsp. l. major table salt;
3 art. l. granulated sugar;
2 tbsp. l. 9% table vinegar.

Cooking:

Cabbage cut into large pieces is placed in jars, slightly compacting it.
A marinade is prepared on the stove - water is boiled with salt and sugar, vinegar is poured in at the very end.
Pour the cabbage in a jar with the finished marinade, trying to do it so that the liquid reaches the bottom and completely soaks the vegetable pieces. The container is left in the room. After a day, a jar with a plastic lid can be put in the refrigerator or basement.

"Pink" cabbage

Beets are used to give white cabbage a nice pink hue. In addition to the beautiful colors the vegetable in the preparation is incredibly tasty and appetizing.

For 2 medium heads take:

2 pcs. red beets;
medium head of garlic;
50-70 g parsley;
horseradish root 5-10 cm;
200 g of sugar and salt;
4 liters of water.

Cooking:

Cabbage is cut into very large pieces, approximately 150-200 grams each.
The beets are peeled and cut into cubes or bars of 1-1.5 cm. Garlic is peeled and divided in half or quarters. Horseradish is grated or passed through a meat grinder. Parsley is torn by hand.
All vegetable ingredients put in a pre-prepared container, better pan or a bucket, mix and tamp tightly.
In a separate saucepan, brine is boiled from water, salt, sugar. Hot liquid is poured over vegetables, allowing it to seep to the bottom. A pressure is placed on the top of the bowl with cabbage and left in a warm place for a day. Then the weight is removed, and the container with vegetables is closed with a lid and removed to the basement.

In addition to beets, carrots can be added to this recipe. It will add sweetness and enhance taste qualities. Spicy lovers are advised to add black ground and allspice peas. Some housewives put spices and seeds, for example, thyme, coriander, but this is not for everyone.

We lay out on the table, everything that we need to quickly marinate. You need to buy white cabbage juicy, so that it is not a winter variety, it should not be hard.

We also need an apple with sourness, such as the Jonathan variety, and horseradish root. Exactly horseradish kills all microbes, the workpiece will never go bad and the cabbage will quickly pickle.

We clean the horseradish root and cut into rings. The apple needs to be washed and cut into cubes, the peel can not be removed. We remove a couple of top sheets from the cabbage, cut out the kacherzhka, cut it first into slices, like a watermelon, and then chop it into cubes, not very large in size (the photo shows approximately). Peel the garlic and cut in half.

Pour cabbage into a large sudok, jar or pan, put apples, garlic and horseradish root on top. Add allspice peas, dill, a mixture of spices for carrots in Korean, you can add other seasonings, for example, coriander, oregano, turmeric.

Cut the chili pepper into pieces, you can fresh or frozen. Also pour into a saucepan with cabbage. Adjust the amount of pepper yourself.

Pour 0.5 liters of water into a saucepan, pour salt. When the water boils, add vinegar, mix and pour the marinade over the cabbage, immediately hot.

Cover with a lid and wait for the cabbage to cool. Once it is at room temperature, put it in the refrigerator.

Cabbage in large pieces at home can significantly save time on cutting it.

After all, it is very convenient to cut cabbage for sauerkraut and salting into several parts without further chopping.

There are various "lazy" recipes for salting cabbage in chunks that do not require much effort and time to prepare the components.

Sauerkraut and pickled cabbage in a large piece has a different taste and crunch, and many people like it.

And to put it, you can then cut it as you like.

Harvesting cabbage with a large piece of instant cooking

In a few hours, you can cook pickled cabbage with the addition of vinegar.

Ingredients:

1 head of cabbage - 1.5-2 kg
1 carrot
3 garlic cloves
300 ml water
40 g sugar
80 g salt
40 ml vinegar 9%
3-5 black peppercorns

How to cook salted cabbage in pieces:

1. Cut the head of cabbage into slices.

2. Peel and grate, regular or Korean, carrots.

3. Finely chop the garlic.

4. Boil the marinade ingredients.

5. Place the vegetables in enamelware, remember with your hands to form juice, pour hot marinade, press down with a plate and place a load on top.

6. After two hours, remove the load and mix the cabbage.

7. Leave to marinate for another 5-6 hours.

Recipe for large chunks of cabbage with carrots

Ingredients:

cabbage - 1 kg
carrots - 1 pc.
garlic - 4 cloves
water - 1 l
sugar - 4 tbsp. l.
salt - 2 tbsp. l.
vinegar 9% - half a glass
vegetable oil - 1 cup

How to salt cabbage in large pieces:

1. Rinse the cabbage and cut into large pieces.

2. Grate carrots or cut into thin slices.

3. Finely chop the garlic.

4. Put everything in a container for cooking in layers: a layer of cabbage, a layer of carrots with garlic.

5. Dissolve salt, sugar in water, add vegetable oil. Let it boil, remove from heat and pour in the vinegar.

6. Pour cabbage and leave for a day.

Order an energy saver and forget about the former huge expenses for light

Sauerkraut in jars, coarsely chopped

Ingredients:

head of cabbage - 2-3 kg
carrots - 2-3 pcs.
garlic - 1 head
hot red pepper - 1 pc.
Bay leaf- 2-3 pcs.
allspice - 4-5 peas
water - 1 l
salt - 2 tbsp. l.
half a glass of sugar, oil and vinegar

How to salt cabbage in a large piece:

1. Cut the head of cabbage in the center into 4 parts. On each quarter, cut off small triangles from the stalk to cabbage leaves didn't break up.

2. Cut each quarter of the head into 8 pieces.

3. Cut the carrots into thin slices.

4. At the bottom of the net three-liter jar lay out the bay leaf, allspice and peeled garlic cloves.

5. Cut the hot pepper into small half rings.

6. Lay the vegetables in layers tightly tamping: cabbage, carrots, peppers.

7. Boil water with salt, sugar and butter. Turn off the stove and add vinegar.

8. Pour the vegetables in the jar with hot marinade so that the liquid completely covers them.

If there is not enough brine, you can add boiled water.

9. Cover the jar with a lid and leave to infuse for 2-3 hours at room temperature. Then put away for a day in the cold.

Cooking sauerkraut with beets

If you add beets when sauerkraut, then your workpiece will acquire a sweetish taste and a bright beetroot color.

Ingredients:

cabbage - 1.8-2 kg
beets - 1 medium
garlic - 1 head
1 liter of water
50 g salt and sugar
2 bay leaves
1 clove
4 pieces of black pepper

How to pickle cabbage pieces for the winter:

1. Cut the head of cabbage into squares with a side of about 4 cm.

2. Grate the beets.

3. Squeeze out the garlic.

4. Carefully remember the cabbage with your hands, and then put it in a pickling container, adding beets and garlic.

5. Boil water with salt and sugar for brine, add spices.

6. Fill them with cabbage, put oppression on top.

7. Leave for 3 days at room temperature, stirring the vegetables every day.

To your cabbage, salted large pieces, turned out to be guaranteed tasty, you need:

choose tight heads without any damage to late varieties
salting in wooden, glass or enameled dishes
use coarse salt

Enjoy your meal!

For salting you will need:

cabbage (1-2 heads);
2 beets of medium size;
4 liters of water;
200 g of salt;
200 g of sugar;
garlic;
horseradish;
parsley.

Cooking method

My head of cabbage, cut into large pieces weighing 200-300 grams. Add peeled and chopped garlic, parsley to the cabbage. We rub the horseradish on a coarse grater, add to the cabbage. We clean the beets and cut into large cubes. We tightly pack the cabbage with beets into a container.

Pour water into a saucepan and boil the brine with the addition of salt and sugar. Pour hot brine over cabbage. We put oppression on the cabbage. The cabbage will cook for 2 days at room temperature. Next, the cabbage must be transferred to a cool place for storage.

Cabbage, salted chunks with beets and carrots

For cooking you will need:

2 kg of cabbage of late varieties;
2-3 medium sized carrots;
1 beet;
1/3 st. Sahara;
2 tbsp. l. salt;
2/3 st. vinegar;
1.5 liters of water;
1/2 st. sunflower oil.

Cooking method

We cut the cabbage big chunks, peel the carrots and cut into circles. We clean the beets and cut them into large cubes or randomly into pieces the size of a carrot. We put the vegetables in layers in a 3-liter jar, sterilized in advance.

Pour water into a saucepan, add salt, sugar, vinegar and sunflower oil. Bring the brine to a boil and pour over the cabbage. prepared 24 hours. Then store it in a cool place. Can also be stored in the refrigerator.

Cabbage salted with spices

4 kg of cabbage;
3-4 carrots;
2 beets;
2 liters of water;
300 g of sugar;
5 st. l. salt;
300 g sunflower oil;
4 bay leaves;
4 peas of allspice;
2 heads of garlic;
vinegar.

Cooking method

We wash the cabbage, remove the spoiled leaves (if any) and cut into large pieces. Cut carrots and beets into large strips. Mix vegetables in an enameled pan.

Preparing marinade for cabbage. Mix water, sugar, salt, bay leaf, pepper, boil. Remove the saucepan from the heat and pour the hot marinade over the cabbage in the saucepan. We cover with a plate, press a little so that the marinade appears on top of the plate. Cabbage is cooked for 1 day, then it can be served at the table.

Cabbage salted with corn

Corn will make the brine taste good and will affect the quality of cabbage storage: cabbage pieces will be hard and tender.

For salting you will need:

2 kg of cabbage;
2 carrots;
2-3 ears of corn;
1 liter of water;
150 g of sugar;
3 art. l. salt;
150 g sunflower oil;
vinegar.

Cooking method

First, wash the cabbage and check if it is wormy. If any of the cabbage leaves look stale, remove them. Cabbage cut into large pieces. Cut the carrots into strips or rub on a coarse grater. Breaking the corn cobs into grains.

Prepare the brine: fill the pan with water, add salt, sugar, you can add peppercorns. Boil the brine, bring it to a boil. We put vegetables in layers in a container: cabbage, carrots, corn grains. Pour hot marinade over cabbage. Cabbage will be cooked for 2-3 days, after this time you can start tasting.

Cabbage is a useful vegetable plant with high content vitamin C and minerals. How to salt cabbage in jars for the winter? To successfully pickle cabbage at home, expensive ingredients are not required. Fermentation is a simple way of preserving for the future in a natural way, based on fermentation in own juice. Salting uses water.

Each housewife has her own recipe for pickling cabbage with the addition of chopped Antonov apples or carrots, lingonberries or cranberries, etc. There is another option for harvesting cabbage for the winter in jars - pickling.

The main difference from fermentation is more instant cooking with the addition of acid (vinegar). For comparison: salting takes from 3 to 7 days (depending on the recipe), pickling - from two hours to two days. But crispy sauerkraut is healthier than pickled cabbage.

The benefits and harms of sauerkraut

In sauerkraut useful material are preserved 2 times better than in conventional fresh vegetable. Preparations are necessary in winter and in spring with beriberi. The vegetable contains a large amount of vitamin C (up to 75 mg in the stalk and up to 50-52 mg in leaves per 100 g), minerals (potassium, phosphorus and calcium).

moderate use salted cabbage has a positive effect on digestive processes, and the fiber content - on the intestinal microflora. Vitamin C is a true friend immune system contributing to its strengthening.

Pickled cabbage is not recommended for people with ulcers and diseases of the duodenum, kidney failure and problems with the pancreas. It is better to exclude sauerkraut from the diet with increased acidity of gastric juice.

The characteristic crunch, loved by true connoisseurs of the workpiece, is obtained only from autumn and winter varieties white vegetable. summer cabbage does not fit categorically. If you take the wrong base for cooking, no spices, additional ingredients and unique recipes won't save the day. Therefore, it is possible to ferment cabbage so that it is crispy only from late varieties of vegetables.

How larger cabbage cut and harvested, the better the useful substances are preserved.
Do not use iodized salt when salting.
Ancestors harvested vegetables for the winter lunar calendar. According to popular belief it is better to cook on a new moon.
The ideal place to store the workpiece - glass jars or wooden barrels that have undergone special cleaning with a bleach solution with repeated rinsing with water before cooking. Do not use large aluminum cans. It will spoil the taste.

For chopping, use a wide vegetable knife. If you prefer thinly sliced cabbage, use a special grater or food processor (in limited time conditions).

The classic pickling recipe in a jar

Ingredients:

White cabbage- 2 kg,
Carrots - 1 piece,
Bay leaf - 2 pieces,
Salt - 40 g,
Black pepper (peas) - to taste.

Cooking:

To ferment cabbage deliciously and quickly, I take a special vegetable grater. I peel carrots and rub coarsely, as for Korean carrots. I do the same with cabbage.
I spread the chopped vegetables in a large bowl. Carefully, with effort, I shift from the usual rock salt. I add 2 bay leaves broken into small pieces.
I mix and squeeze cabbage with carrots until juice is formed. In order not to be mistaken with the amount of salt, I taste it.
unfolding vegetable mix on the banks, not to the very top. I leave room for the free exit of the liquid.
I install the cans by placing a deep tray from below. From time to time I pierce a fermented product with a wooden stick (you can use an ordinary Japanese one, called “hashi”). Enough 1-2 times a day. This simple action is necessary for the removal of gas formation.
I leave the jars stored in the kitchen at room temperature for 2-3 days. The completion of the starter process is determined by the disappearance of cloudy water and the foam cap on top of the product.
I cover glass containers lids. I put it in the fridge for a day.

I serve a snack on the table, decorating with a fresh onion and seasoning sunflower oil. Enjoy your meal!

How to salt according to the classic recipe in brine

Ingredients:

Cabbage - 3 kg,
Carrots - 400 g,
Water - 2.5 l,
Salt - 5 tablespoons,
Sugar - 3 large spoons,
Dill seeds, cumin - to taste.

Cooking:

white vegetable wash thoroughly in cold water. I remove the top leaves with damage. I shred big. I grind carrots through a grater.
I combine the two main ingredients in a deep bowl. Gently mix and rinse.
I transfer to banks. I don't over-tamp the vegetable mixture. I add cumin and dill seeds to each jar.
I pour water into a saucepan. I add salt and sugar, cook on the stove. Bringing to a boil and dissolving all the crystals, set to cool.
After 10-15 minutes, I pour the hot liquid to the top. From above I cover with multilayer gauze. I leave the jars in the kitchen for 48 hours. From time to time, salting must be “disturbed” (pierced) with a wooden stick. The frequency of the procedure is 2 times a day.
After 48 hours, pour the brine from the jars into a clean pan. I put it on the stove. Add sugar and bring back to a boil. I pour the slightly cooled brine into jars. I close the lids and leave on the kitchen table until completely cooled.
I put the pickle in the fridge. After 3 days, try a delicious preparation and treat the household.

Video recipe

The classic marinating recipe is tasty and fast

Ingredients:

Cabbage - 1 kg,
Carrots - 1 piece,
Vinegar 9 percent - 4-5 large spoons,
Water - 500 ml,
Sugar - 5 tablespoons,
Vegetable oil - 5 large spoons,
Salt - 1 tablespoon.

Cooking:

I put granulated sugar in a saucepan with water, pour vegetable oil and pour salt. Bring to a boil under the lid. Remove from stove and leave to cool.
I grind cabbage with carrots on a special grater. I mix. I fill the jar with vegetables.
A little cold, but hot pickle pour vinegar. I interfere. Pour into vegetable mixture. I'm waiting for it to marinate, 4-5 hours is enough.

Cabbage in jars with tomatoes for the winter

For harvesting you will need ripe tomatoes medium size with a dense structure.

Ingredients:

White vegetable - 10 kg,
Tomatoes - 5 kg,
Salt - 350 g,
Celery, dill seeds, cherry and currant leaves, hot peppers- taste.

Cooking:

My vegetables. Shredded vegetables. Leave medium sized tomatoes whole.
I spread chopped cabbage in a large basin, after - tomatoes. Top with currant and cherry leaves for flavor, celery and dill. This is one layer. I do at least three.
I cover the top with a clean cloth. I crush with a load. I follow the release of juice and the fermentation process. You need to wait 3-4 days.
I shift ready mix to banks. I put it to cool for 12-16 hours.

The product is ready to use!

Useful advice. To speed up salting, you can prepare a special brine. For a liter of water you will need 2 tablespoons of salt and 150 g of sugar. I fill the product with brine. I'm waiting 2 days.

Pickled cabbage in jars with beets

Ingredients:

Cabbage - 2 kg,
Beets - 500 g,
Carrots - 1 piece,
Garlic - 1 clove,
Water - 1 l,
Sugar - 150 g,
Salt - 2 large spoons,
Black pepper - 10 peas,
Bay leaf - 3 leaves,
Table 9% vinegar - 150 g,
Sunflower oil - 3 tablespoons.

Cooking:

I cut vegetables. Don't try to shred the cabbage too finely. I chop carrots and beets using a special vegetable cutter. This handy kitchen tool will help you make small sticks. I cut the garlic into pieces.
I mix the ingredients in a deep bowl.
I wash the lids under boiling water, and sterilize the jars.
I lay out a mix of fresh chopped vegetables in jars. I press hard.
I cook the marinade on the stove, adding spices to the water. I'm looking for a transparent color. At the end of cooking, I add vinegar.
I pour the brine into jars. I cork with lids, cool naturally. I transfer the blanks to the refrigerator. After 2 days you can open and eat.

Videos cooking

Cabbage in jars with apples

Ingredients:

Cabbage - 2 kg,
Carrots - 400 g,
Apples - 4 things,
Sugar - 70 g,
Salt - 70 g,
Allspice - 10 peas,
Black pepper - 20 peas.

Cooking:

I grind cabbage and carrots with a special grater. I add salt and sugar. Mix thoroughly with gentle pressure.
I throw in peppercorns and bay leaves. Once again I mix vegetables with spices.
I do apples. Carefully take out the core. I cut into pieces.
I put vegetables in jars. I press a little, after I put the apple layer. Repeat several times until full. I leave 5 cm on top to release juice during fermentation.

Useful advice. Place a deep bowl under each jar to prevent juice from leaking out. You can install one large tray under glass containers.

I leave the blank for 3 days. In the morning and evening, I pierce the vegetable mixture to release excess gases, using wooden skewer.
After 3 days, I put the blanks in the refrigerator. I let the dish brew for four days, not forgetting to use a wooden stick from time to time.
finished product I store in a cold place - a cellar or a refrigerator.

Useful advice. sauerkraut serve on the table, adding finely chopped onion and particles soaked apples. Top with vegetable oil. It will turn out incredibly tasty.

Cabbage in jars with cranberries and honey

Instead of granulated sugar, the recipe uses a natural sweetener - honey.

Ingredients:

Cabbage - 1 kg,
Carrots - 2 pieces of medium size,
Honey - 1 large spoon,
Salt - 20 g,
Cranberries - 15-20 berries,
Lavrushka - 1 piece,
Sunflower oil - 2 large spoons,
Black pepper - 5 peas.

Cooking:

I clean and clean cabbage. I remove dirty leaves. Shred the vegetable using a sharp kitchen knife. Be careful! If you are not confident in your abilities, use a convenient vegetable grater.
I peel the carrots, then rub them on a grater.
I pour the cabbage into a bowl. I put salt. Mix thoroughly with your hands, gently pressing down.
I add other ingredients to the cabbage mixture. I mix.
I spread vegetables in pre-prepared containers. I tamp with the help of a pusher. I make several holes in the nylon kitchen lid. I cover the jars with new “closers” and send them to the refrigerator.
After a day, remove the containers and pierce the fermented mixture with a stick to release gases.
For full cooking it will take 7 days. Once or twice a day, take out the blanks and pierce. This is a very important moment of cooking!
I spread the appetizer on a plate, pour over with vegetable oil and decorate with cranberries.

Useful advice. Cranberries can be added fresh to ready meal or salt along with cabbage and carrots, making it a participant in fermentation.

Is it possible to salt early cabbage?

Salt early cabbage can. Harvesting will not be a full-fledged replacement for a tasty and crispy snack made from late varieties, but in the case of a high yield of young cabbage, your efforts and labors in the country will not be in vain.

Ingredients:

Young vegetable - 8 kg,
Water - 8 l,
Horseradish - 1 large root,
Garlic - 100 g,
Red beets - 300 g,
Parsley - 1 bunch,
Sugar sand - 400 g,
Salt - 400 g.

Cooking:

cooking main ingredient to the sun. Thoroughly wash and remove the top sheets if there is damage. I remove the stems.
Shred cabbage with a large and well-sharpened knife. Transfer to a large container.
I peel the garlic. I cut into small pieces. Peel the skin off the beets and chop them into coarse grater.
I put the vegetables in a large enamel bowl. First cabbage, then beets, top with chopped parsley and garlic. I repeat the layers several times.
I put a pot of water on the stove. I put sugar and salt. Bring to a boil, stirring thoroughly until the ingredients are completely dissolved.
I leave the brine to cool. Then pour into an enamel bowl. I close the lid with a large lid, press it down with a heavy object. I leave it in the kitchen for 2 days.
I transfer the salting into clean jars. I close the top with plastic lids and put in the refrigerator. After 3-4 days delicious preparation ready to use.

How to salt cauliflower in jars for the winter

Ingredients:

Cabbage - 1.5 kg,
Beets - 1 piece of medium size,
Carrots - 1 piece,
Garlic - 3 cloves,
Allspice - 3 peas,
Black pepper - 6 peas,
Water - 1.5 l,
Sugar - 100 g,
Salt - 100 g.