Do you suddenly want to eat delicious salted cabbage? Have you decided to surprise your loved ones with a new appetizer? Do you like freshly salted, crispy cabbage? This means you need to read several recipes for quick pickling of cabbage, choose the one you like best, or several at once. And start cooking! How to salt cabbage in a quick way so that it is healthy, tasty and original? Take the necessary ingredients and start cooking right now. Let's look at a few recipes. Please note: a snack using vinegar is not recommended for people with gastrointestinal tract diseases, liver diseases, or following any diet. Try to combine taste and benefit, enjoy the snack, but not harm your health. There are great options without vinegar.
Only cabbageAn interesting recipe can be offered to lovers of a snack made from cabbage alone, without any additions. The flavors will not mix, you will be able to enjoy all the flavors of cabbage. You will need:
- 1 medium-sized head of cabbage;
- water – 1 liter;
- fine salt – 1 tablespoon;
- sugar – 1 tablespoon;
- a little dry dill (it is advisable to use whole “panicles” with seeds rather than dill powder).
- The cabbage must be carefully peeled from the top leaves, cut into several parts and the stalk removed. True, some connoisseurs of cabbage and the stump eat it with pleasure, but if you don’t usually eat it, you need to take into account that the stalk can give off an unwanted bitterness.
- Cut the cabbage into thin strips so that it resembles vermicelli. Cut some of the pieces, approximately 1/6 of the entire cabbage, into wider strips. As a result, you will end up with a kind of “cabbage platter”: pieces of different widths will differ in taste, wide slices crisp better and are a little less salty.
- After cutting all the cabbage, be sure to squeeze it with fine salt right on the table. The cabbage should begin to release juice. After this, immediately form a slide out of it and compact the mass a little.
- Place a few sprigs of dill in the jar, but not too many, otherwise the brine will become bitter. Two or three medium branches are enough.
- Boil water with salt.
- Place all your cabbage in the jar, but do not pack it too tightly, otherwise the brine will not soak it well.
- Pour boiling brine over the cabbage.
- Close the jar with a regular plastic lid and leave for 3-5 hours. It all depends on your preferences. If you want to get very soft cabbage, as after long-term pickling, you can wait 6 hours. But if you like a little crunchy, denser and juicy cabbage, it is enough to hold the jar for only 3 hours.
Advice
First, try some kale from a jar. If it seems to you that this is not what you need yet, just leave the jar for some more time. The taste and consistency will change gradually. By checking readiness approximately every half hour, you can easily determine optimal time, when the cabbage is the way you like it. Write it down so that you can always add exactly this amount of cabbage.
Recipes instant cooking salted cabbage
To quickly salt cabbage, just add a little more salt and pour boiling brine over the cabbage. You can also use vinegar, then your cabbage will become not only salty, but also pickled. In any of the recipes you can remove the vinegar, but keep in mind that you will need about 1/3 more salt.
Cabbage with carrots
You will need:
- cabbage – 1 head;
- liter of water;
- vinegar – 1 tablespoon;
- sugar – 1 tablespoon;
- coarse salt – 2 tablespoons;
- approximately 1 spoon of vegetable oil;
- saffron;
- fine salt;
- dill;
- one medium sized carrot.
- Cut the cabbage head into several large pieces. Remove the stalk.
- Peel the carrots, grate them on a coarse grater or cut them into strips.
- Prepare your brine using vinegar, sugar, salt, oil and water.
- Place some dill and saffron on the bottom of the jar for flavor.
- Chop the cabbage finely.
- Squeeze the cabbage and salt it a little with fine salt.
- Mix cabbage with carrots and squeeze again.
- Boil the brine.
- Fill the jar with your carrots and cabbage.
- Pour boiling brine over vegetables.
- Leave the cabbage to salt for 4-6 hours.
White and red cabbage with beets
Take the following ingredients:
- two heads of cabbage - white and red;
- two medium-sized beets;
- three small carrots;
- two liters of water;
- 4 tablespoons of coarse salt;
- 2 cloves of garlic;
- vinegar - 1.5 tablespoons;
- fine salt;
- 2 spoons of sugar;
- dill;
- black currant leaves;
- 2 tablespoons of vegetable oil.
- Cut the cabbage heads and remove the stalks.
- Divide the pieces of both heads of cabbage into two equal parts.
- Shred half of the available cabbage finely so that it resembles thin noodles, and the other half a little larger. This way the taste will become richer and more original, as if you were using four types of cabbage rather than two.
- Lightly squeeze the cabbage along with the carrots and add fine salt.
- Beets and carrots must first be peeled and then chopped or grated on a coarse grater. An appetizer where some of the vegetables are chopped and some are grated will look unusual.
- Crush the garlic or grate it on a fine grater.
- Place dill and currant leaves on the bottom of the jar.
- Prepare a brine from oil, vinegar, salt, sugar.
- Place one layer of cabbage with carrots in a saucepan, layer with beets and garlic, then cover the beets with a second layer of cabbage and carrots.
- Boil the brine in another pan and pour it over your cabbage. Cover the top of the mass with a circle, a plate, and press down with a weight. It is advisable to ensure that the mass is well compressed.
- After 1.5 hours, transfer the mixture to a jar. Leave for another 3-5 hours.
Garlic in cabbage can be put in small whole cloves, cut into small cubes. You can salt cabbage and beets, but do not add carrots or garlic. Saffron will make the taste more refined. It’s good to add peppercorns and bay leaves to salted cabbage. The main thing is not to overdo it, otherwise bitterness will appear. 2-4 peas of pepper are enough, and bay leaf- one small leaf. Bon appetit!
Salted cabbage is one of the most popular dishes on our table, because it is not only an excellent appetizer, but also an addition to any side dish. However, only skilled housewives with experience can properly prepare crispy, white cabbage.
There are many tricks in the procedure for pickling instant cabbage: correctly selected heads of cabbage, appropriate proportions of salt, sugar, and, if necessary, vinegar, the shredding method. All this will ultimately lead to the desired result.
Some housewives confuse salting and sauerkraut, however, these are two completely different cooking processes. Salting refers to quick salting, and pickling refers to long-term salting, and takes from one to several weeks.
Cabbage is salted with the addition of carrots, beets, apples, black pepper and bay leaves. Before putting the chopped vegetables into the jar, you need to mash them thoroughly so that as much juice as possible comes out, this will speed up the cooking.
Even in the old days, there was a belief that in order for pickled cabbage to turn out tasty, you need to wait until the first frost hits the vegetable. Therefore, you should not rush into this matter.
Quick pickling of cabbage: a simple recipe
If you want to quickly pickle any vegetables, add vinegar to the brine. This recipe for quick pickling cabbage is intended for those who do not have extra time or a lot of space to store pickles.
In just seven to eight hours you will have a finished product on your table. salted cabbage, even for dumplings, even for borscht or pie.
Components:
We chop the head of cabbage with a sharp knife or a special device. If you have it, it will significantly speed up the process. Peel the carrots and grate them on the coarsest grater. Place the garlic in a metal bowl, cover it with a saucer and shake it, with some effort, open it and remove it without the husk.
In a large cup, dilute the brine: mix salt, vegetable oil, sugar, pepper and vinegar, pour in boiled water. Stir until everything is completely dissolved. Chop the garlic into slices.
Place all the prepared vegetables in a deep bowl, lightly knead them with your hands and pour in the resulting marinade. Cover the bowl with a large lid, place pressure on it and leave for two to three hours.
Stir and cover again. After seven hours you can serve cooked cabbage to the table.
How to pickle cabbage pieces with beets
Cabbage can be salted not only finely chopped with the addition of carrots, but also in large pieces with beets. This pickle is used for open pies, pies, cook cabbage soup, and stew meat and fish with it.
Components:
- Cabbage – 3.5 kg;
- Beetroot – 0.5 kg;
- Garlic – 4 cloves;
- Horseradish root – 2 pcs.;
- Salt – 100 g;
- Sugar – 0.5 cups;
- Peppercorns – 6 pcs.;
- Laurel leaf – 5 pcs.;
- Cloves – 3 grains;
- Water – 2 l.
For this recipe for pickling instant cabbage, it is best to take a large and tight head, cut it into large pieces. Wash and peel the beets, chop them into small cubes. In the cooled boiled water dilute the brine: salt, cloves, sugar, pepper, bay leaf. Press the peeled garlic through a press.
Mix all the prepared vegetables, pour in the marinade and cover the top with a plate or lid of a smaller diameter than the bowl itself so that it presses the cabbage tightly. Place a heavy stone on top or place a jar of water so that it becomes oppressive.
We send the pickles to a cool, dark place for two days. Then place the appetizer in glass jars and close with a plastic lid. Leave it to be stored in a cold basement or refrigerator.
Try cooking. We have prepared a good selection of recipes from shortbread, jellied or puff pastry. Experiment with us!
Read how to properly prepare “Autumn” salad from vegetables for the winter.
Have you tried fir cone jam? cook it, it’s an excellent sweet that boosts immunity.
Marinate vegetables without vinegar
The process itself is quite labor-intensive; it is necessary to prepare all the vegetables, spices, containers, work equipment, and sharpen the knives well. After all, having chopped the vegetables, you immediately need to fill the jar tightly with them.
Components:
- Cabbage – 3 pcs.;
- Carrots – 6 pcs.;
- Laurel leaf – 10 pcs.;
- Black pepper – packaging;
- Salt – 4 tbsp. l.;
- Sugar – 2 tbsp. l.;
- Water – 2.5 l.
Let's take a closer look quick way pickling cabbage without vinegar. Dissolve salt and sugar in heated boiled water, then strain everything through cheesecloth and leave to cool completely.
We remove the top spoiled leaves from the head of cabbage, cut it in half and chop it into thin long strips. Place everything in a large enamel bowl.
Wash and peel the carrots, chop them on a grater and add them to the container. Sprinkle spices on top.
Mash the chopped vegetables using physical force; you may need several approaches, it all depends on the juiciness of the vegetables. Push the resulting mixture tightly into the finished sterilized jars.
The tighter you do this, the faster your cabbage will cook. Pour brine on top, cover with a plastic lid, but loosely, and place the jars in bowls in a warm place. In three days the appetizer will be ready. Periodically it is necessary to pierce the salting with a wooden stick to release the air.
The cabbage is ready!
Crispy cabbage in two days
In various sources you can find many recipes for making salted cabbage, but it does not always turn out crispy and tasty. Often it turns out soft, not salty enough and for some reason gray. To avoid such a result, take note of this particular recipe, which never fails.
Components:
- Cabbage – 1 pc.;
- Water – 1 l;
- Salt – 2.5 tbsp. l.;
- Sugar – 1 tbsp. l.;
- Dried dill – 2 tsp;
- Carrots – 1 pc.
Dissolve coarse iodized salt and sugar in cooled boiled water. Cut the cabbage in half with a fork and begin shredding it as thinly as possible with a sharp knife. If you come across thick layers, set them aside.
We wash the carrots from dirt and clean them using a metal scraper, this will significantly save your time and the removed layer will be thinner than from a knife. Grind the prepared vegetable on a grater.
Place the prepared products in a large saucepan with high sides, knead with your hands and fill with brine.
Cover with a lid and leave to salt for forty-eight hours, periodically opening and piercing with a wooden sushi stick to allow air to escape.
Place the prepared instant cabbage into jars, cover with a lid and store in the refrigerator.
Hot salting cabbage
There is very quick method pickling cabbage using certain vegetables and fruits. In just a few hours, or a day at most, the dish will be ready.
Components:
- Cabbage – 2 kg;
- Carrots – 2 pcs.;
- Apples – 3 pcs.;
- Cranberries – 100 g;
- Salt – 2.5 tbsp. l.;
- Vinegar – 50 ml;
- Oil – 1 glass;
- Water – 1 l;
- Garlic – 1 head;
- Sugar – 250 g.
We cut off the top layer of leaves from the head of cabbage and, if necessary, cut off damaged areas. Peel garlic, carrots and apples. It is better to take not sweet fruits, but sour ones - semerenko or antonovka. Shred the cabbage into strips, and the remaining products into thin slices. We lay out the prepared products in layers in a large enamel bowl: cabbage, carrots, cranberries, and finish with apples. Using this scheme we make several layers.
Mix all the remaining ingredients in a metal bowl, put on fire and boil for five to seven minutes. Pour the hot marinade over the chopped vegetables, cover with a wooden lid and set the pressure. Here is a recipe for quick and hot pickling of cabbage.
- If you try some cabbage from a jar and it doesn’t seem ready enough for you, leave it for another half an hour or an hour and try again, because the fermentation process occurs continuously and the taste changes quickly;
- For high-quality salting, only coarse salt is needed, fine salt is not suitable;
- During the fermentation period, vegetables must be completely covered with marinade. If the top layer is dry, increase the pressure or add more liquid to the jar;
- To ensure that the cabbage is well salted, it is recommended to cook it during the waxing moon;
- The most suitable container for pickling is a wooden barrel;
- If you leave the appetizer to ferment in a cold room, the cooking time may increase by several days;
- If you do not release air during the fermentation process, then instant cabbage will have a bitter aftertaste;
- The foam that appears on the surface of the jar should be removed with a holey spoon; as soon as it stops appearing, the pickling is ready.
Bon appetit!
It is recommended to salt this vegetable for the winter in the summer. Cabbage with heads of cabbage is stored in glass jars. It's easy to prepare. The recipe is quite simple and if you follow it, you can quickly make a very tasty pickle, which in the cold season is enjoyed with forks.
The following products will be needed for this:
- About 3 kg white cabbage(1 kg jar contains 1 kg of vegetables).
- Bay leaf (several leaves).
- Allspice, preferably peas (not necessary, but if you want a spicier dish, you can’t do without pepper).
- 2 tablespoons each of sugar and salt (it is not recommended to use iodized salt).
- Water for brine (3 kg of vegetables requires 1.5 liters of water).
The cooking recipe includes the following items:
- The cabbage will be cooked in brine, so you need to prepare it first. Dissolve salt and sugar in a saucepan with boiling water. After this, it must be left to cool.
- The vegetable is peeled from the top leaves and cut into slices. If desired, you can cut it into small pieces. To make it crispy, you can lightly spray it with vinegar and add a little salt.
- After this, you can start compacting the chopped vegetables into jars, but you shouldn’t be too zealous, because you need to leave room for liquid. Then the pepper is placed in the jar.
- It is better to pour the vegetable with hot brine, which was prepared in advance, but has not yet had time to cool. You should definitely try the marinade before pouring. Firstly, to make sure that it was not cold, and secondly, to check its sweet and sour taste. If the taste is not rich enough, you can add more spices.
- How long should cabbage steep? Answer: a day or two days. In any case, it must be infused for at least 24 hours. Only after this can the cans be rolled up.
Sauerkraut for the winter (video)
Pickling cabbage and carrots at home
This is probably the simplest classic recipe summer pickles. This method of preparation produces a delicious crispy salad with carrots and cabbage that can be eaten at any time of the year.
Grocery list:
- Cabbage (from 2 to 3 kg).
- Several large carrots (there should be more cabbage in this salad than carrots).
- Black pepper (peas).
- Sugar, salt (1.5 tablespoons each).
- A little vinegar.
You can also make this salad with beets.
Preparation:
- First, you need to wash and peel the vegetables. It is not recommended to cut them into large large pieces. It is best to use a food processor to grind them. But if it is not there, then you can use a grater.
- Now you should take a separate container, pour chopped vegetables into it and mix them with spices and vinegar.
If you do not plan to roll the salad in jars, then the container must be covered with gauze. Vegetables are infused for a day, after which you need to express the liquid. This concludes the preparation.
How to pickle cabbage pieces?
Ingredients:
- Cabbage (it is recommended to take cabbage).
- Salt (a couple of spoons).
- Sugar (half a glass).
- Carrot.
- Beet.
- Vegetable oil (half a glass).
- Vinegar (half a glass).
- Garlic (several heads).
Preparation:
- The cabbage needs to be washed and cut into large square pieces. You should do the same with other vegetables, beets and carrots.
- Then the brine is made. Spices are dissolved in a container of boiling water.
- Vegetables are placed tightly at the bottom of glass jars. Cabbage can be chopped with garlic in advance. If this is not done, then it should be finely chopped and placed with other vegetables.
Now the cooled brine, oil and vinegar are poured into the jar. This is the last stage of preparation.
How to salt cabbage with apples?
Apples make an amazing salad! So, what foods should you prepare?
- White cabbage.
- Carrot.
- Apples.
- Peppercorns.
- Bay leaf.
Vegetables and fruits must be taken in equal proportions. The standard quantity of these ingredients is half a kg of each.
Now you can start salting:
- Apples, carrots and cabbage need to be chopped using a food processor. If this is not possible, then you need to take a grater. If desired, the apples can be cut into cubes rather than grated. This way, less juice will flow out of them and the salad will have a sweetish taste.
- Now you can start compacting the mixture into jars. The first layer is cabbage and carrots, the second is apples. One bay leaf should be placed in each container.
- The juice should ferment in the jar for at least 7 days. Every day it is recommended to pierce the contents of the jar with a wooden skewer or a long match so that the gases formed during fermentation escape.
On the eighth day the salad will be ready. You can store it in the refrigerator.
Which cabbage is better to choose for pickling?
Question: “Which cabbage should I choose for pickling?” worries many housewives who do not want to lose face. Everyone wants to make delicious pickles from this vegetable, so it is important to understand the rules for choosing it.
Why? Yes, because this way the dish will turn out strong, with a preserved structure. The standard choice falls on the “Slava” variety, this is a white vegetable. It makes a good winter pickle.
How to choose the right cabbage?
- The first thing you should pay attention to before buying this vegetable is its head. Under no circumstances should it be loose! When pressed, the head of cabbage should crunch a little. This is an indicator of the freshness of the vegetable.
- You also need to pay attention to the stalk. It should be dense and juicy.
Fresh cabbage will always have green leaves near the head.
Express recipe for pickling cabbage for the winter
What does "express recipe" mean? Answer: This is the fastest cooking method. There is such a method for pickling cabbage and it will be described below.
Products for express recipe:
- White cabbage.
- Salt, sugar.
- Water.
- Vinegar.
Cooking process:
- First you need to prepare the vegetable. Preparation includes removing the top leaves of the cabbage and washing it. Then the vegetable must be cut into small pieces in order to throw them into the processor and chop them. Alternative option: the vegetable is grated on a medium grater.
- The cabbage mass should be sprinkled with vinegar. Now you can make the marinade.
- Dissolve the spices in a pan of boiling water. You can also add bay leaf.
The cabbage is placed in sterilized glass jars and filled with brine. You can roll up the jars almost immediately, without waiting for the marinade to cool.
Cabbage with beets for the winter (video)
With a little effort in the summer, you can please yourself and your family with a delicious preparation in the winter. In addition to amazing taste, this preparation contains a whole treasure useful vitamins, which will support the body and help it resist harsh winter viruses.
How to salt cabbage in jars for the winter? The question is relevant for city dwellers, because not everyone has the opportunity to salt it in a barrel, and everyone needs vitamins in winter!
Sauerkraut contains a lot of vitamin C, and it is found not only in the cabbage itself, but also in the brine, as well as many microelements, including potassium, which is so necessary for our heart. Cabbage vitamin C, being the strongest antioxidant, can inhibit growth cancer cells. And the good news is that it can be preserved in cabbage for a long time, up to 7-8 months.
I know how to pickle cabbage for the winter thanks to my mother, since childhood I helped her in the kitchen: in the fall, huge heads of cabbage were purchased, all of it was chopped into two knives and fermented in a large enamel bucket. The cabbage turned out wonderful - tasty, beautiful and crispy. During the holidays, all the women sought out my mother’s recipe for wonderful cabbage. And the recipe is simple and fail-safe. We've been around for a long time we salt the cabbage not in a bucket, but in three-liter jars - it’s convenient and stress-free, and the cabbage is always freshly prepared.
Well, let's get started
We will need
- 1 large head of cabbage
- 1 medium carrot
- 1 tbsp. spoon of sugar
- salt to taste
- 3 liter jar
Recipe for sauerkraut for the winter in a jar with step-by-step photos:
Wash cabbage and remove outer leaves. Cut in half and finely chop:
We put it all in an enamel cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter
Then knead it with your hands (like dough) so that the cabbage juice is released, and the cabbage becomes translucent. At the same time, you need to salt the cabbage little by little - this will make mashing it easier and faster.
Taste the cabbage all the time, I add salt to taste - in the end the cabbage should be slightly saltier than necessary - the salt will then go away when it sours.
To start the fermentation process, add sugar, a little about a tablespoon for the whole head of cabbage.
The carrots must be peeled and grated on a coarse grater.
Attention!
Place carrots only when you are ready to put them in a jar - there is no need to mash carrots together with cabbage - it will be tasteless:
Mix carefully
And put it in a jar, periodically tamping it there:
When all the cabbage is laid, it is necessary to apply pressure.
I use a regular nylon lid as oppression - it is quite enough for this volume:
Press the lid firmly, compacting the cabbage; you will have to do this more than once, because during fermentation gases are formed that tend to lift it to the top. Without pressure, the cabbage will turn out loose and soft, but we want it to be dense and crunchy.
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 pour it out under any circumstances!
The laborious process of pickling cabbage for the winter is over, but that's not all!
It will be ready only in three days.
Our further actions are:
Jar with salted cabbage put it in a plate or cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that small jar of juice side by side on the table (everything will ferment there too).
The cabbage will ferment at room temperature for 3 days.
All this time, you will need to free it in the morning and evening from the formed gas - with the smell of hydrogen sulfide - 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 there will be a little of it, on the second more, and by the evening of the third day active process fermentation 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 on its own.
When you pierce it, you need to take out the lid, then put it back in the jar, because it will act as a pressure.
If there is a lot of juice, pour it into a jar.
By the evening of the third day, a sour juice will form in this jar, and it will be somewhat thick and viscous - don’t be alarmed, this is how it should be.
We pierce the cabbage thoroughly one last time, “squeeze out” all the gas from it, remove the “oppression”, pour the juice from a half-liter jar into a 3-liter jar with sauerkraut, close with a nylon lid and store in the refrigerator.
That's all! Now you know how to salt cabbage in a jar for the winter !
By the way, after a day you will notice that the juice is well absorbed into the cabbage, so you shouldn’t pour the juice out of a half-liter jar if it all doesn’t fit, just let it stand in the refrigerator next to a 3-liter jar, and after a day or two you send it there, otherwise the cabbage will not be so juicy and crispy.
Well, enjoy the excellent taste of sauerkraut, prepared with your own hands, and be healthy!
Bon appetit!
If you have our red cabbage sister waiting in the refrigerator, then I have a wonderful recipe on my website: - a very healthy and satisfying salad!
That's all for today! Have fun cooking and share your impressions in the comments.
Pickling cabbage in 3-liter jars.
RECIPE 1.
QUICK COOKING CABBAGE.
Shred the cabbage into thin strips or cut into pieces. Tight
put in a 3-liter jar. Fill cold water, dissolving 2 tablespoons of salt in it (1-1.5 liters of water). Leave the jar in a warm place 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 consumption. It’s good to sprinkle the cabbage with carrots. grated on a coarse grater.
Upper cabbage leaves line the bottom of the jar. Finely chop the rest of the cabbage, leaving a few cabbage leaves whole, they will come in handy later. So, grind the shredded cabbage with salt and grated carrots so that it gives juice (this is for soup). If you add salt for an appetizer, add cumin and cranberries. Push tightly into the jar, cover with the remaining cabbage leaves, cover with a clean cloth - and place the weight on top. You can eat it on the second or third day.
RECIPE 2.
FOR ONE 3 LITER JAR
We will need:
1 large head of cabbage
1 medium carrot
1 tbsp. spoon of sugar
salt to taste
Preparing sauerkraut:
Wash cabbage and remove outer leaves. Cut in half and finely chop.
We put it all in an enamel 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 is released, and
The cabbage will become translucent. At the same time, you need to salt the cabbage little by little - this will make mashing it easier and faster.
Taste the cabbage all the time, I add salt to taste - in the end it’s cabbage
there should be a few more salts than necessary - the salt will then go away when the cabbage sours.
To start the fermentation process, add sugar, a little about
tablespoon for the whole head of cabbage.
The carrots must be peeled and grated on a coarse grater.
Attention! Put carrots in cabbage only when you are ready to put it in a jar - there is no need to mash carrots together with cabbage - it will be tasteless.
Mix carefully
When all the cabbage is laid, it is necessary to apply pressure.
I use a regular nylon lid as a pressure - it’s quite
enough for this volume.
Press the lid firmly, compacting the cabbage; you will have to do this more than once, because during fermentation gases are formed that tend to lift it to the top. Without pressure, the cabbage will turn out loose and soft, but we want it to be dense and crunchy.
So we finished salting cabbage for the winter, it turned out to be a full 3
liter jar.
But there was a lot of cabbage juice. Do not pour it out under any circumstances!
The labor-intensive process of pickling cabbage for the winter is over, but it's not yet
All!
It will be ready only in three days.
Our further actions are:
Place the jar of salted cabbage in a plate or cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that small jar of juice side by side on the table (everything will ferment there too).
The cabbage will ferment at room temperature for 3 days.
All this time you will need to free her from the morning and evening.
the resulting gas - hydrogen sulfide - the smell is certainly not pleasant...
but it’s tolerable, the main thing is not to leave it in the cabbage. For this it will be necessary
pierce it to the bottom with a thick knife - you will see how the gas comes out and
you will feel it.
On the first day there will be a little of it, on the second more, and by the evening of the third
During the 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 on its own.
When you pierce the cabbage, you need to remove the lid, then put it in
back to the jar, because it will act as oppression.
If there is a lot of juice, pour it into a jar.
By the evening of the third day, sour juice will form in this jar, and it will be somewhat viscous and slimy - don’t be alarmed, this is how it should be.
We pierce the cabbage thoroughly one last time, “squeeze out” all the hydrogen sulfide from it, remove the “oppression”, pour the juice from a half-liter jar, close it with a nylon lid and put it in the refrigerator for storage.
That's all! Now you know how to pickle cabbage in a jar for the winter!
By the way, after a day you will notice that the juice is well absorbed into the cabbage,
so you shouldn’t pour the juice out of the jar if it doesn’t all fit,
just let it sit in the refrigerator next to a 3-liter jar, and after a day or two you will send it there, otherwise the cabbage will not be so juicy and crispy.
RECIPE 3.
SALTY THE CABBAGE IN AN ENAMELED BUCKET.
We take products in the following proportions:
for 10 kg of cabbage:
200 - 250g salt.
Optional for improvement appearance and you can add flavor:
500g carrots, grated or cut into narrow strips;
and/or 1 celery root;
or 1 kg whole or chopped apples;
or 100-200g lingonberries;
cumin - to taste.
Chop the cabbage and mix evenly with table salt. For
salt the cabbage evenly, place it in a wider container and
stand for 0.5-1 hour. Next, place the cabbage in a bucket (pan or
cans) tightly sealed to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, which protect it from spoilage. Place a clean piece of white cloth on top, and on top of it a wooden grid (you can use a plate of a suitable diameter) on which to place a weight. You can use a jar of water as oppression. After about a day, the grate (or plate) should be immersed 3-4 cm in the juice released from the cabbage.
When cabbage ferments, gases are released from unpleasant smell. To remove these gases, you need to pierce the container with cabbage to the bottom with a sharp, smooth stick every 2 days until the release of gases stops.
Cabbage is ready in 15-20 days, depending on
room temperature.
Arrange the finished cabbage in 3 liter jars and put it in the refrigerator.
After removing 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.
PICKING CABBAGE IN PIECES.
Cooking method:
We cut the cabbage into pieces, put it in jars, and pour each row
carrots, grated on a coarse grater, and chopped garlic. For a 3 liter jar – 1 head of garlic. Don't stuff the cabbage too much!
The brine is prepared like this: for 1 liter of water – 2 tbsp. l. with a top of salt and 150 g
sugar, 100 g 9% vinegar or 1 tbsp. l. essences, 100 g vegetable
oils
RECIPE 5.
CABBAGE MARINATED WITH VINEGAR.
For 5 liters cold water take one bottle of vinegar, 2 cups of sugar.
1.5 cups salt, carrots. Cut the cabbage into pieces, you can cut it into 4 parts. Place in a saucepan or barrel. Pour in brine and press.
Place in a room at room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and for meals.
dishes.
Some possible options mixtures for sauerkraut:
10 kg of cabbage, 25 g of cumin or dill seeds, 200 – 250 g of salt;
10 kg cabbage, 25 g cumin or dill seeds, 100 g dried berries
juniper, 200 - 250 g salt;
10 kg cabbage, 300 – 500 g carrots, 25 g cumin or dill seeds, 200 –
250 g salt;
10 kg cabbage, 400 – 450 g carrots, 350 – 400 g parsnip root,
200-250 g salt;
10 kg cabbage, 200 – 250 g carrots, 150 – 200 g parsley roots,
celery and parsnips, 25 g of caraway seeds or dill, 200 - 250 g of salt;
10 kg cabbage, 300 g carrots, 200 g onions, 25 g dill or caraway seeds,
200 – 250 g salt;
10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves;
10 kg cabbage, 500 g apples, 25 g dill or caraway seeds, 200 - 250 g
salt;
10 kg cabbage, 300 g carrots, 150 g apples, 25 g caraway seeds or dill,
200 – 250 g salt;
10 kg cabbage, 300 – 500 g carrots, 200 g apples, 25 g cumin seeds or
dill, 80 g dried juniper berries;
10 kg cabbage, 200 g cranberries (lingonberries), 100 g carrots, 25 g caraway seeds
or dill, 200 - 250 g salt;
10 kg cabbage, 200 g red rowan berries, 300 – 500 g apples, 25 g seeds
cumin or dill, 200 - 250 g salt;
RECIPE 6.
CABBAGE “GEORGIAN STYLE”.
You will need:
– 1 medium head of fresh white cabbage;
– 1 table beet;
– 1 red hot pepper;
– 4 cloves of garlic;
– 100 g celery greens;
– vinegar to taste;
– 1 tbsp. spoon of salt per 1 liter of water.
Cooking method:
Cut the cabbage into large squares, the beets into thin slices,
Chop celery and pepper.
Place everything in layers, sprinkle with chopped garlic.
Pour in a boiling solution of salt, water and vinegar, which should
completely cover the vegetables.
Place in a warm place for 2 days, then in the refrigerator.
Unfortunately, cabbage prepared according to this recipe cannot be
long-term storage.
RECIPE 7.
HOLIDAY CABBAGE.
You will need:
– 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 method:
Cut the cabbage into large pieces. Place in an enamel pan, between the pieces of cabbage place raw beets cut into pieces and thinly sliced garlic.
Boil brine from water, salt, sugar, bay leaf and pepper. Remove from heat, add Apple vinegar. Pour brine over cabbage. Cover the pan with a lid. After 4-5 days, the cabbage is ready.
