Pickling cabbage in 3-liter jars.
RECIPE 1.
QUICK COOKING CABBAGE.
Shred the cabbage into thin strips or cut into pieces. Tight
put in 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 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 back
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.
Place the finished cabbage in 3-liter jars and put 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 of 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.
FEAST 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:
Chop the cabbage in large pieces. Place in an enamel pan, place chopped cabbage between pieces raw beets 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.
Anyone who has tried homemade sauerkraut is sure that it is much tastier than store-bought. The only fact that stops many from preparing it is false beliefs in the complexity culinary technology and a large amount of work. But pickling in tubs, buckets and other large containers takes a special amount of time; and here cabbage for the winter in jars in brine attractive for its compactness, convenience and speed of implementation. Salting cabbage in a glass container is good for beginners or in cases where the recipe is just being tried out. In addition, in jars they make the main ingredient all kinds of additives: grape berries, sweet pepper, cranberries, beets and, surprisingly, even pumpkin.
The cabbage crunchy variety is extremely healthy and rich in vitamins. First courses are cooked from such a preparation (made without additives), it is stewed, served as a salad... Made in jars helps out city residents who do not have conditions for storing bulk fermentations. After all, improper storage will bring all efforts to naught. The preservative for the appetizer is brine; Although sometimes cabbage is salted without salt, it will not last long. Do you need granulated sugar for pouring? The question is not monotonous. Sugar is used to speed up fermentation. And its quantity is rather symbolic, and has practically no effect on taste qualities dishes. A small amount of the workpiece is closed as in glass vessels, and in enamel pans of moderate displacement.
Cabbage for the winter in jars in brine: Recipe
The ideal result of cabbage pickling is crispy, aromatic and unusually delicious snack. Besides, instant cooking! According to the proposed recipe, there is no need to crush the shredded meat, since the salting is carried out in salt brine. So, for one three-liter container you will need to prepare: a little more than two kilos of juicy white cabbage, but late varieties, 2 small carrots, a few bay leaves and, if desired, a couple of peas of allspice and black pepper. The brine consists of the following ingredients: 1.5 liters of filtered water, 2 tbsp. rock, non-iodized salt and the same amount of sand-sugar.
Cabbage for the winter in jars in brine: recipe 5
Another quick way cabbage preparation assumes the presence following products: 1 fork weighing about a kilogram, 1 medium carrot; and to fill 1.5 liters of water, take 4 tbsp. non-iodized coarse salt, 9 tbsp. granulated sugar, 1 cup measured sunflower oil odorless and the same volume otta 9%, 7-8 bay leaves, 10 black peppercorns.
Salted cabbage– traditional Russian dish. It always becomes a wonderful decoration for any feast, both everyday and festive. Recipes for salted cabbage are extremely simple, but with their help you can prepare 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 this culinary process like a quick pickle.
How to choose and prepare cabbage for pickling
The most important thing is to choose the right one fresh vegetables for preparations, otherwise the dish may not turn out as crispy and juicy as we would like. Good cabbage for seaming has the following characteristics:
Recipes canned salty they want cabbage preliminary preparation. It consists of the following:
- Remove a few flaccid top layers from the head and 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.
- The vegetables used in the recipe must be washed and peeled. The spices must be sorted out, removing spoiled fragments.
How to quickly and tasty salt cabbage at home
There are many recipes for pickling at home, each of them requires one or another preparation time. The most popular recipes are quick salty cabbage The product prepared using them can be eaten as separate snack, or add to other dishes, for example, borscht or salads. Let's consider the most interesting recipes.
Hot method in brine without vinegar
Hot way allows you to get pickles as quickly as possible, literally within a day you can already try the dish. Both white and red forks are suitable for this preparation. The main ingredient is sometimes chopped, but classic recipe simply involves cutting into small portions. You can serve the dish with herbs and onions.
Ingredients:
- dense cabbage forks;
- 1 carrot;
- a few peppercorns;
- Bay leaf– 2-6 pcs.;
- 1 liter of water;
- 1 tbsp. l. table salt;
- half a tablespoon of sugar.
- The cabbage should be chopped (shredded if desired).
- Grate the carrots on a grater (preferably on a so-called Korean grater).
- Mix the vegetables, place them in a sterilized, dried jar in layers, add spices to each one.
- IN hot water You need to dilute salt and sugar. Keep the brine over low heat until it boils. Pour vegetables over them.
- Place the open container in a deep container for one to two days. Then cover it with a lid, but do not roll it up. Store in the cold.
Instant cooking with beets in Georgian style
Dish by this recipe it turns out incredibly tasty and spicy, looks beautiful because of the pink tint imparted by the beets. The dish is stored for a very long time, it can stand all winter. Quick pickles will become a great addition like any dish. It is very easy to prepare, it does not require 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 in total);
- two full tablespoons of salt (non-iodized);
- 180 g sugar;
- 150 ml table vinegar(preferably natural apple).
Recipe step by step:
- Wash the vegetables and chop them. Cabbage is cut in portioned pieces, removing the stalk and cutting the beets into thick slices. Garlic should be peeled and chopped large pieces. Place vegetables in enamel dishes.
- In order to make the marinade, you need to boil water and add spices. Boil the brine for five minutes and add the remaining ingredients.
- Cool the liquid to 20 degrees.
- Pour the brine into a container with vegetables, put pressure on top, and store for about three days.
- Afterwards, the cabbage is laid out in containers, filled with brine and closed tightly. nylon covers. An open jar can be stored for three days.
Preparing for the winter in jars
Sauerkraut contains folic acid and vitamin C, which are very beneficial for the body. A salad made from it is an excellent addition to fatty dishes, which people often prepare in winter. Below is a classic recipe, but if you want, you can add bay leaf, apple, cranberries, pickled cloudberries, currant leaves, spices or any other ingredients that could improve the taste.
Ingredients:
- cabbage (approximately 1.7-2 kg);
- large carrots;
- a tablespoon of salt.
- Chop the forks, grate the carrots, and place the vegetables on a clean, dry surface.
- Pour salt into the vegetables and mash them thoroughly.
- The cabbage must be compacted tightly into the container. Every new layer You need to press well until the juice comes out. Cover with a cloth and leave at room temperature.
- To circulate gases, you need to pierce the workpiece with a wooden wedge several times a day. If you don’t do this, 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 this, the jar can be closed with a nylon lid and hidden in the refrigerator.
With apples and cranberries in a barrel
Wooden barrel Nowadays it’s difficult to get hold of, so you can use large enamel dishes to prepare 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 you can add some other spices.
Ingredients for preparing a kilogram of salted cabbage:
- carrots and apples - 100 grams each;
- cranberries – 80 grams;
- salt – 30 grams.
- Peel and chop the cabbage. Add the rest of the grated ingredients to it. Add salt and mix thoroughly.
- Add the vegetable mixture, pressing down well until the juice flows.
- We cover the barrel with a wooden board and put pressure on top. Leave in a warm place. Periodically it is necessary to remove the rising foam.
- You should pierce the salted cabbage with a sharp wooden 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 definitely needs to be done. It looks unusual on the table and attracts attention with its brightness. Recipes for white salted cabbage with vegetables are very simple, but the dishes they make are simply excellent. They give them unique aroma. In winter, such a salad will be simply irreplaceable at any feast, especially a festive one.
Ingredients for 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 vinegar;
- 1 tbsp. l. vegetable oil.
- Remove the top layers from the fork, chop, salt, squeeze until the juice comes out. Three carrots, cut the onion into rings, and the bell pepper into thin strips. Mix everything in a large container, season vegetable oil and sugar.
- Dissolve vinegar and a little water and add to vegetables.
- After sterilization, put the salad in a jar and compact it. We put a nylon lid on top and 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, and originality of salting. And adding ginger root to the recipe adds 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 salt;
- 50-70 g 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.
- Place the ingredients in a large container and mix thoroughly until the juice comes out.
- Place the vegetable mixture at the bottom of the bucket and apply pressure.
- Fermentation lasts three days, during which it is necessary to regularly release gases from the salting.
With honey and lemon
Recipes for salted cabbage with lemon and honey are very popular now. The dish turns out very tasty and aromatic, and honey gives it a special tenderness. The amount of lemon indicated in the recipe can be changed at your discretion, adding more or less acid. It is advisable to take liquid honey. The water for the recipe must be boiled; some people even add spring water.
Ingredients:
- cabbage;
- large carrots;
- 1.5 liters of water;
- 4 tbsp. l. salt;
- 2 tbsp. l honey;
- medium lemon
- Chop the cabbage, grate the carrots, cut the lemon small pieces. Combine all ingredients in enamel dishes, squeeze well.
- Dilute in a separate container salt water with honey, boil.
- Divide the vegetable mixture into jars, compact them, pour in the marinade, close with nylon lids and leave in the dark for 24 hours.
In Armenian
The dish according to this recipe is not only salty, but also spicy. will become great addition for meat, shish kebab. Recipes for aromatic salted cabbage in Armenian require special ingredients, but now it’s not 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 cabbage;
- 50 g garlic;
- 200 g carrots;
- 1 beet;
- 100 g celery root;
- 2 hot peppers;
- 20 g cilantro;
- cherry leaves;
- 3 liters of water;
- 150 g salt;
- 10 pieces. peppercorns;
- 2 bay leaves;
- half a cinnamon stick.
- First you need to prepare the starter. Boil water, add salt and all the spices, and cool.
- Chop the cabbage in portioned pieces, cut the remaining vegetables into slices. Pepper is cut into rings, celery root into strips, and garlic into small cubes.
- Cover the bottom of the barrel or pan with cherry leaves, lay the cabbage tightly, sandwiching it vegetable mixture.
- Fill the dish with chilled brine and leave under pressure for two to three days at room temperature.
Korean Chinese cabbage recipe
This is a spicy, specific dish that will appeal to connoisseurs of the exotic. Based on it, 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 main 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.
- Crush the garlic and mix with the same amount of pepper until a homogeneous paste is formed. You need to rub each piece with it.
- The dish is kept warm for a day and then put in the refrigerator.
Calorie content of salted cabbage
The advantage of quick salted cabbage is not only its amazing taste, but also its ability to benefit the body, because it is low in calories. Per 100 grams of product there are from 19 to 50 calories, depending on the ingredients added. Great option for those who are on a diet. There are a lot of vitamins A, C, B, iron, potassium. Use soaked cabbage helps normalize intestinal function. Recommended for peptic ulcer, colds.
When to salt cabbage according to the lunar calendar 2019
You can make pickles in October on the dates 2 to 5, 9, 12, 14, 17, 20 to 22, 30. The following November dates are also suitable for this: 1, 6 to 8, 11, 13, 15-16, 18, 20-21, 29. It is not recommended to cook during the full moon; it is better to do it during the growing month. Salted cabbage will release juice well and absorb the aromas of spices. Days when the moon is in Virgo, Cancer, and Pisces are not suitable for preservation. If you want to make a crispy dish, it is better to cook it on the fifth or sixth day of the new month.
Video
Recipes for salted cabbage are varied, so we invite you to watch a video that demonstrates one of the easiest. Tasty dish Even a beginner can cook with it. The material shows all the secrets of shredding cabbage for quick salting, many subtleties are explained. This video is a must watch for anyone who wants to pickle cabbage.
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