One of the best ways The best way to store cabbage is by salting or marinating it. Despite the fact that some of its varieties are very resistant to low temperatures, it is not always possible to save it for the winter in fresh. This vegetable requires certain conditions: wooden boxes, plenty of free space, absence of rodents and other pests.
Even in ancient times, people tried to pickle and ferment vegetables. Pickling vegetables differs from pickling in that it allows you to store cabbage for a very long time. Used for fermentation Not a large number of salt, and therefore this method is considered healthier. Pickled vegetables have exquisite taste and a pleasant aroma.
Not every variety is equally suitable for pickling. White cabbage is most often used, as it is the most accessible, easy to prepare, gives a lot of juice and stores well. . The most the best varieties the following are considered:
Preparing cabbage
Before you begin, it is very important choose the right vegetables, and also prepare everything you need for pickling.
First, place the container in a warm place, then in a cool place. The air temperature in the room should be above zero. There are many ways to salt cabbage at home.
Cooking recipes
It is prepared in a warm room for 2 days, after which it is transferred to another container and placed in the refrigerator. For the recipe for pickling homemade cabbage, a very tasty one will need one or two heads of cabbage with a total weight of 6 kg. Next, proceed as follows:
This simple salting method is the most popular and is used by almost every housewife. If the vegetable is overcooked, it may sour and become soft. Many people are interested in how to salt cabbage quickly and tasty so that it is ready within a day. For this they use hot pickle or simply place the container in a warm place.
Pickling vegetables in large pieces
How to salt cabbage at home deliciously and in whole halves- it is not difficult. Large slices contain the maximum amount useful substances, and the taste and aroma of vegetables is preserved. For the recipe you will need the following ingredients:
- One kilogram of carrots.
- Fifty grams of salt and sugar each.
- About two kilograms of cabbage.
Dissolve salt and sugar in a liter of boiling water. Coarsely chopped cabbage and carrots are placed in the prepared container and filled with brine. With this method of cooking, vegetables turn out crispy and juicy.
With cranberries and lingonberries
Cabbage is often salted with lingonberries and cranberries.. To prepare you will need:
- Three small carrots.
- Two hundred grams of salt.
- Cranberries and lingonberries can be taken in any quantity.
- Two heads of cabbage.
- Sour apples 1 kg.
The prepared vegetables are combined with cranberries and lingonberries, salted and placed in a jar. If desired, add pepper and Bay leaf. Vegetables are pressed down from above with oppression. The oppression is lifted daily, and the cabbage is pierced with long wooden knitting needles.
Fast way How to salt cabbage at home quickly and at the same time tasty. Usually, cabbage cooked in the evening is ready for use in the morning. For this recipe you will need the following ingredients:
- You will need no more than 1 liter of water.
- Head of cabbage weighing about 5 kg
- One carrot.
- Five pieces of bay leaf.
- Sugar and salt 50 g each.
Cabbage is cut in any way, and carrots are grated on a coarse grater. A glass jar is most often used as a container. Vegetables are mixed and placed in a specially prepared container. One liter of water is poured into a pan and placed on the stove, and as soon as the water boils, add a tablespoon of sugar and salt. When they are completely dissolved, turn off the water. Place a bay leaf into the slightly cooled marinade and carefully pour it into a jar with prepared vegetables.
This old recipe cooking cabbage, according to which it turns out extremely tasty and crispy. Unfortunately, in urban conditions cook cabbage in a barrel almost impossible. Will be needed Oak barrel, cabbage, carrots, canvas fabric, and also a little rye flour. A little flour is poured into the bottom of the barrel and vegetables are laid in layers: one layer of cabbage, a second layer of carrots, then again cabbage and carrots. Each layer is poured coarse salt and allspice.
The vegetables are compacted well with your hands until the juice appears. Cabbage leaves are placed on top, covered with a cloth and oppression is placed.
Cabbage with garlic
This cabbage has a unique aroma.. For this recipe, the vegetables are not chopped, but cut into cubes. You will need the following ingredients:
- One big carrot.
- One liter of water.
- 50 g sugar.
- Three tablespoons of sunflower oil.
- Head of cabbage, weighing 2 kg.
- Three cloves of small garlic.
- Two hundred milliliters of vinegar.
For the first two days, the vegetable mixture is stored at room temperature, and then it is placed in a cold place. The brine is prepared in advance. For this purpose in hot water Dissolve salt and sugar and add vinegar. Peeled vegetables are cut into cubes, and garlic into small slices. All products are placed in a container and filled with brine and sunflower oil.
They ferment it with cold brine.. This method of preparation takes longer, but the finished product is perfectly stored and does not grow moldy. For preparation you will need the following ingredients:
The shelf life of the finished product depends on the air temperature in the room where it is kept. For example, it can be stored in the refrigerator for two months. Cabbage and carrots are chopped and placed in a container, filled with brine and placed under pressure. After 3 days, drain the juice, dissolve two tablespoons of sugar in it and pour it back.
This vegetable can be cooked different ways and add any ingredients. But there are some rules, allowing you to prepare the product in the most delicious and healthy way:
As soon as the mixture increases in volume, brine begins to pour out of the container. It can be collected and as soon as the volume of the mixture decreases, add it back to the container.
Additional Additives
Apples, berries, plums, horseradish and beets are often added to salted cabbage. By adding them to cabbage, you can not only improve the taste of the finished product, but also enrich it with additional vitamins and microelements. Finished product takes on different shades. For example, plum gives a light red hue, and beet gives a ruby hue. The following additives are commonly used:
There are many ways to prepare this healthy vegetable. Salted cabbage- This is a storehouse of vitamins and microelements. By eating this vegetable, you can maintain and improve your health.
The tastiest and crispiest cabbage is obtained if you ferment it on the FULL MOON, as well as on the Waxing and Waxing moon.
This is the 7th, 8th, 9th, 15th, 16th, 17th lunar days October and the 6th, 7th, 13th, 14th, 15th and 16th lunar days of November.
Pickling cabbage in 3-liter jars.
RECIPE 1.
QUICK COOKING CABBAGE.
Shred the cabbage into thin strips or cut into pieces. Place tightly 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 a 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
Preparation 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 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 the cabbage 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! 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 oppression - it is quite enough for such a 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:
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 it in the morning and evening from the formed gas - 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 there will be more, and by the evening of the third day the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - on the first day just press the lid and the gas will come out on its own.
When you pierce the cabbage, 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, 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 nylon cover 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 all doesn’t fit, just let it sit in the refrigerator next to a 3-liter jar, and after a day or two you take it there and send, otherwise the cabbage will not be so juicy and crispy.
Well then, enjoy great taste sauerkraut, prepared with your own hands and be healthy!
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. To ensure even salting, place the cabbage in a wider container and leave for 0.5-1 hour. Next, place the cabbage in a bucket (pan or jar), compacting it tightly 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 the 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.
Tip: if you pour a layer on top of fermented cabbage in a jar vegetable oil 2 cm, then it can persist until May next year(of course, if you don’t eat it first.
RECIPE 4.
PICKING CABBAGE IN PIECES.
Cooking method:
We cut the cabbage into pieces, put them in jars, and sprinkle each row with carrots, grated on a coarse grater, and chopped garlic. For a 3 liter jar - 1 head of garlic. Don't stuff the cabbage too much!
The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with a top of salt and 150 g of sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g vegetable oil.
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 indoors room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and main courses.
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 of cabbage, 300 - 500 g of carrots, 25 g of caraway seeds or dill, 200 - 250 g of salt;
10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of parsnip root, 200-250 g of salt;
10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley, celery and parsnip roots, 25 g of caraway seeds or dill, 200 - 250 g of salt;
10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dill or caraway seeds, 200 - 250 g of salt;
10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves;
10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g of salt;
10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of caraway seeds or dill, 200 - 250 g of salt;
10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of caraway seeds or dill, 80 g of dried juniper berries;
10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of caraway seeds or dill, 200 - 250 g of salt;
10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of caraway seeds or dill, 200 - 250 g of 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 the 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 stored for long.
RECIPE 7.
FEAST CABBAGE.
You will need:
- 4 kg of cabbage;
- 8-12 cloves of garlic;
- 250 - 300 g beets.
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 delicious pickling, which is enjoyed with forks in the cold season.
The following products will be needed for this:
- About 3 kg of white cabbage (1 kg of vegetable goes into a 1-kg jar).
- Bay leaf (several leaves).
- Allspice, better than peas(not necessary, but if you want a spicier dish, you can’t do without pepper).
- 2 tablespoons each of sugar and salt (not recommended 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 hot brine over the vegetable, 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 it 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. Cut them big in large pieces Not recommended. 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 pieces square shape. You should do the same with other vegetables, beets and carrots.
- Then the brine is made. Spices are dissolved in a container with 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 cook delicious pickling 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 white vegetable. It makes good winter pickling.
How to choose proper 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.
Cabbage is dipped into 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 delicious preparation in winter. Apart from amazing taste qualities, this blank contains a whole treasure useful vitamins, which will support the body and help it resist harsh winter viruses.
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