Cabbage is for human body source of vitamin C. As you know, in winter we lack it, so we try to eat fortified foods. Sauerkraut considered very healthy dish. Until spring we can use it and receive necessary for the body substances. We will tell you how to pickle cabbage tastier in this article. We offer caring housewives an interesting recipe.
Pickling cabbage
This vegetable can be prepared in different ways, but let’s look at how to pickle cabbage tastier. For four three-liter jars you will need:
- fresh white cabbage in the amount of 6 kg;
- fresh large carrots- 7 pcs.;
- spices Bay leaf);
- salt in the amount of 14 tablespoons;
- sugar - about 7 tablespoons;
- about 7 liters of drinking water.
delicious: step-by-step technology
You can salt cabbage in jars, in a barrel or in another container convenient for you. We suggest using the usual three liter jars. The product is stored well in them, and the container itself does not take up much space in the cellar. In addition, the transparency of the jar allows you to monitor the salting process.
1 step
Firstly, the vegetable should be properly chopped. There are special graters with a flat blade for this. You can do this with a knife, but a shredder will save your time and effort. Do not rub cabbage stalks!
Step 2
After preparing the cabbage, you need to wash and peel the carrots. It is crushed using a regular coarse grater.
Step 3
Combine chopped vegetables and stir in a large container. This is convenient to do in a basin or large saucepan. Do not add salt and press with your hands.
Step 4
Place chopped vegetables in prepared jars (washed and dry). Compact tightly, all the way to the top. Top each layer with allspice peas and bay leaves. It is enough to make three bookmarks: at the very bottom, in the middle and at the top. Garlic lovers can add a few cloves.
Step 5
What's the best way to pickle cabbage? For good taste you need brine. It is prepared as follows: per liter drinking water you need to take 2 large spoons of salt and 1 spoon (large) of sugar. Spoons should not be heaped. In a large saucepan, dissolve the specified amount of sugar and salt in 7 liters of water.
Step 6
Fill jars with compacted cabbage with brine. Don't try to use the entire volume. You should have a little more than 0.5 liters left. Place leftovers in the refrigerator. You will need them, because after 4 days the cabbage will absorb the liquid and additional brine will be needed in order to completely cover the ingredients. You can store cabbage for a long time, but be sure to store it in a cool place.
Step 7
Cover the jars with plastic lids and take them to a cool place. After 3-4 days you will add liquid to the containers,
Serve cabbage to the table
Now you know, the snack can be eaten after 5-7 days. Or you can leave it in the cellar or basement until winter. There's nothing better on frosty evenings hot potatoes with herring and crispy sauerkraut. Bon appetit!
Preface
Pickling cabbage for the winter is a worthy and, most often, forced alternative to pickling it. Salted vegetables are no less tasty than pickled ones, but not as healthy. But preparing and storing them is much easier.
So, salt or ferment and what is the difference?
Of course, it's better to ferment. Vegetables turn out even healthier than fresh ones, but salted ones cannot boast of this. If you ferment for real, as this method of preparation should have been done before, that is, completely without salt, then:
- for the winter occurs due to fermentation only in own juice. When salted, fermentation takes place in a salt solution.
- The preservative is natural lactic acid released from the product. During pickling, salt acts as the main preservative.
- During fermentation, vitamins, including ascorbic acid (vitamin C), and others useful components products are stored. And salt partially destroys all this during the canning process, and primarily vitamin C.
- The fiber of the product softens, which means that when digested, it is much more fully, quickly and easily absorbed by the body. This does not happen when salting.
- The fermented preparation has pure taste the products included in it, with shades of the spices used. Salted vegetables have a predominant taste of salt.
Currently, there is no fundamental difference between fermentation and pickling, because salt is now used in both methods. As a result, during sourdough, as well as during salting, two components are preservatives - salt and lactic acid.
But still, the differences between these methods of canning remain the same, because salt is added during fermentation to the bare minimum - no more than 25 g per 1 kg of product. And when salted, it tastes and, as a rule, it turns out much more.
Why did they start adding salt when fermenting? Perhaps, first of all, to equalize the chances of fermented products remaining with salted ones for a long time delicious. Indeed, for the former it is very important to maintain a certain temperature regime storage, otherwise they will quickly become acidic or even spoil. And salt slows down the fermentation process and, together with lactic acid, suppresses the development of foreign microflora.
Why do many people prefer to salt?
From a practical point of view, pickling is more advantageous than fermentation. It only takes one to several days to prepare salted cabbage, but for now fermented product If it reaches “standard”, you will have to wait several weeks or a month, or even more.
When pickled, cabbage also begins to ferment, but only at the very beginning of cooking. However, due to the large amount of salt, fermentation first slows down and then is almost completely suppressed. Lactic acid does not have time to be released in the same volume as during fermentation. Therefore, on the one hand, the cabbage turns out to be much less sour, and on the other hand, it will no longer ferment. This means it will last longer.
One more thing. It is better to ferment in oak barrel or tub - the product will purchase additional pleasant aroma and taste. When salting there is no need, and there is no point in these efforts. The process of ripening products goes quickly and therefore there is no time to pick up the oak aroma, and with the amount of salt it is almost impossible for vegetables. So you can salt it right away in jars.
Theoretical foundations of pickling cabbage
As mentioned above, the technology of pickling and fermentation is very similar. And we can assume that the only difference between them is the amount of salt. Even the pickling itself, not storage, is best done in a large container rather than in a jar. The finished product is transferred to the latter. In a large container it is more convenient to work with ingredients - mix, mash, remove foam if it appears due to fermentation in the first days, and so on - and the products are better salted.
So the question of how to pickle cabbage for the winter will not become a stumbling block for those who are already familiar with its pickling. It is enough to take any recipe for how to deliciously ferment this vegetable and you can use it for pickling, just add salt to taste - more or less. Selection and preparation of heads of cabbage for pickling, cutting them and other ingredients, additional products and spices, as well as utensils and even preparation methods are the same.
The difference begins when the brine becomes lighter in color and the foam stops forming. But when salting there is little or may not be there at all. Usually you need to keep the cabbage warm for the time specified in the recipe and test it for taste. After this, the sauerkraut still continues to ferment - continue to prepare, but in a cooler place and at the right temperature. And the salted one is already ready and it is packaged in jars and put away for storage.
It is best to salt white cabbage. Not only because it is more accessible and familiar to people of color and other foreigners. With the latter, few recipes make salted cabbage as tasty. Before salting, only the top and damaged leaves are removed from the heads of cabbage, small defects are cut out with a knife. All additional products are washed and cleaned.
When pickling, as well as during fermentation, vinegar is not used! Pickled foods are prepared with it. Use only non-iodized salt.
Jars for salted cabbage must be thoroughly washed and sterilized. They must be closed with lids that have undergone the same treatment. They can be made of polyethylene if the workpiece will be stored for no more than 3 months. Store salted cabbage in the refrigerator, cellar or similar cool, dark place.
Classic recipes for pickling cabbage - cook quickly and tasty
These are primarily recipes with only carrots, without adding other products. Such options are very simple and allow you to almost always cook very tasty dish. Below is one such salting method. You will need:
- heads of cabbage (large) – 1 piece;
- carrots (medium) – 3 pcs;
- salt – 5 tbsp. spoon;
- sugar – 1 tbsp. spoon.
Finely chop the head of cabbage into an enamel cup. Gradually add salt to the cabbage and mash it vigorously with your hands so that it releases its juice. Then grate carrots into a cup and add sugar. Mix everything thoroughly, and then, compacting it, put it in a jar. We place pressure on top, for example, a narrow bottle of water. Then place the jar of vegetables on a plate. If during fermentation the cabbage releases a lot of juice, it will drain into it. We leave the vegetables in a room where it is at room temperature. There they must be salted for three days.
After a day and in the following days, we remove the weight and pierce the workpiece with a Chinese wooden chopstick. We do this three times a day. Then we install the oppression in place. After three days, drain off the excess juice, close the container and put the cabbage away for storage.
Recipe with only beets and spices. You will need:
- heads of cabbage – 4 kg;
- beets – 0.4 kg;
- horseradish (roots) – 50 g;
- garlic (heads) – 1 pc.
For the brine:
- cloves (buds) and bay leaves - 4 pcs each;
- salt – 150 g;
- sugar – 100 g;
- water – 2 l.
We cut the heads of cabbage in large pieces, and beets - in small cubes. We grate the horseradish and crush the garlic with a press. Mix everything in a large container. Combine all the ingredients for the brine and bring the resulting mixture to a boil. Pour hot brine over the vegetables, load them with pressure and leave them to salt for two days. Finished product put into jars.
Unusual recipes - salting cabbage with the addition of spices and other products
Salted cabbage, well prepared according to traditional recipes, is unlikely to get boring. But we want and need to add variety to the menu, and, therefore, to the preparation methods.
For lovers of spicy and Caucasian cuisine A recipe with hot pepper, cinnamon and other spices is offered. You will need:
- cabbage (preferably small heads) – 2.5 kg;
- beets (small) – 1 piece;
- carrots – 0.2 kg;
- garlic (cloves) – 7 pcs;
- hot red pepper (pods) – 2 pcs;
- parsley and celery (roots) - 1 pc. each;
- cilantro (bunches) – 1 pc.
For the brine:
- black pepper (peas) – 10 pcs;
- salt – 160 g;
- cinnamon stick (small) – 1 pc;
- bay leaf – 2 pcs;
- water – 3 l.
First we prepare the brine. Bring the water to a boil and add all the ingredients for the brine. Reduce the heat to medium and mix everything thoroughly until the salt is completely dissolved. Boil the brine for about 3-5 minutes, then remove from the stove and set aside to cool.
Remove the top few leaves from the cabbage and set aside. Cut the heads of cabbage into 4 pieces. Chop the carrots into thin rounds. The beets should be cut into thin slices, and the pepper should be cut into 4 parts along the pod. It should be removed from the seeds if you do not want to make the cabbage very spicy. We also cut the roots lengthwise into 4 parts.
Place cabbage leaves on the bottom of a bucket or deep pan. Then we put the prepared vegetables there in layers: we alternate the cut heads of cabbage with a mixture of beets, carrots, spices, roots and herbs. Cover everything on top again with cabbage leaves. Then pour the cooled brine into the container with the workpiece. Place a lid or plate on the cabbage leaves, and place pressure on top of it. Leave the container for 5 days in a room at room temperature. During this time, the vegetables will be salted and they can be transferred to jars and stored.
Recipe with apples and cranberries. You will need:
- heads of cabbage – 2 kg;
- cranberries (can be frozen) – 150 g;
- medium apples and carrots - 3 pcs.
For the brine:
- garlic (heads) – 1 piece;
- salt – 3 tbsp. spoons;
- sugar – 250 g;
- water – 1 l.
First, if necessary, let the cranberries defrost. While the berries are warming up, prepare the brine. Heat the water to a boil and add salt, chopped garlic and sugar. Mix everything well, achieving complete dissolution of the bulk ingredients. Boil the brine for 2-3 minutes, then remove from the stove and set aside to cool.
We chop the heads of cabbage, grate the carrots, and cut the apples into thin slices. Then mix it all, and then put it tightly into jars, topping it with thawed or fresh cranberries. When placing in a container, the workpiece should be carefully compacted, being careful not to crush the berries. Then pour the cooled brine into the jars and leave them open for 3 days in a room at room temperature. Then the cabbage is covered with lids and hidden for storage.
Often in the cold season you really want not to simple lunch and dinner, but something more appetizing and spicy. This is where the questions arise: how to salt cabbage, how to maintain its crunchiness and give it a piquant taste.
What is the difference between pickling and sauerkraut?
Sourdough appeared in ancient times, as the simplest way food preservation when people did not yet know how to extract salt. However, between pickling and sourdough there is fundamental difference, which manifests itself not only in the cooking method, but also in taste.
Salting will be more effective and in a reliable way preserve cabbage, while pickling means constantly keeping the product in a cool place after the fermentation process is completed due to the presence of bacteria in the cabbage. Salting cabbage is much easier than fermenting it. However, to brighten up taste qualities, salted cabbage necessarily requires some additives: dill, bay leaf, carrots, etc. Sauerkraut does not require this and can even be called useful product due to the lack of salt content, which is known to retain moisture.
Basics of cooking technology
To properly salt cabbage, you need to have certain knowledge.
They apply to all salting methods, regardless of flavoring additives:
- “Late” cabbage is used, which ripened right before frost. It will have minimal sugar content.
- For a sweet note in taste, it is customary to add grated carrots, but you can do without it.
- Cabbage is salted in a jar, enamel bucket or wooden tub. It is better not to use plastic containers.
- The required amount of salt is calculated as follows: for every 20 kilograms of cabbage, 400 grams of salt will be used. You can do a little more, but not less.
- A load is placed on top of the cabbage compacted in the container so that it releases the juice. It is advisable to drain the excess liquid into a separate jar, and place the future snack in a cold place.
- When the cabbage is completely ready (usually this period does not exceed 3-4 days), add the juice back.
How to quickly salt cabbage at home?
Quickly salting cabbage is actually very easy and this process will not take much of your time.
For one forkful of white cabbage you need:
- carrot – 1 pc.;
- salt – 1 tbsp. spoon;
- twice as much sugar;
- vinegar - 1.5 tbsp. spoons.
Cabbage is finely chopped or grated and mixed with grated carrot. You can use a couple of medium-sized root vegetables or one large one. Take two liter jar and place the slices tightly there.
Boil half a liter of water and immediately after it starts boiling, add the spices. When they are completely dissolved, remove the pan of water from the stove and add vinegar.
Due to its presence in the finished dish, people suffering from diseases gastrointestinal tract, it is not advisable to consume such a snack.
Drown the cabbage whole and you can eat it the next day.
Recipe for pickling in jars for the winter
You need:
- white cabbage – 6 kg;
- carrots – 7-8 pcs.;
- a couple of bay leaves;
- pepper;
- salt – 1 glass;
- sugar is exactly half as much.
Finely chop the vegetables. Mix by hand and distribute them into containers. Try not to squeeze too much so that they don’t let out the juice ahead of time. From the given number of ingredients you should get three three-liter jars delicious snack. Do not forget to first pour boiling water over them and wipe them dry. Place the spices indicated in the recipe somewhere in the middle.
Next you need to prepare the marinade. Boil 7 liters of water, add salt and sugar to it. Pour the cabbage completely. In addition, you will still have some left over. Do not pour it out, but put it in the refrigerator. After a couple of days, when the snack has absorbed the liquid, you will need to fill it again. Cabbage in jars for the winter is pickled for 3 to 5 days.
Salted cabbage with beets - step by step
You need:
- red or white cabbage - 1 fork;
- carrots – 2 pcs.;
- beets – 1 pc.;
- garlic – 1 pc.;
- sugar – 1 glass;
- salt – 2 tbsp. spoons;
- vegetable oil – 1 cup;
- hot pepper (chili, red, tabasco - as you like);
- peppercorns;
- vinegar – 150 ml.
Cut the cabbage big pieces, but do not chop, otherwise the taste will not be as bright as it should be. Beets and carrots are cut into strips or grated on a coarse grater. The garlic is divided into cloves and cut into small slices. You can cut it into pieces, depending on your preference. Compact vegetable slicing into a saucepan with a capacity of 5 liters.
It's time to start making brine. Boil a liter salt water with spices, remove the marinade from the heat and add vinegar to it. Pour the resulting liquid over the cabbage and cover it on top, just do not place a weight. Put it in a secluded place for a day and after this period the cabbage and beets will be finger-licking good.
How to pickle cabbage so that it is crispy?
You need:
- white cabbage – 2 kg;
- carrots – 2 pcs.;
- bay leaf – 3 pcs.;
- peppercorns;
- salt – 2 tbsp. spoons;
- sugar – 2 tbsp. spoons.
Chop the cabbage and cut the carrots into strips or grate. Mix it all by hand and tamp it into a jar, also adding the indicated spices. Then turn the brine - boil one and a half liters of water, putting salt and sugar in it.
Pour the warm marinade completely over the cabbage. Place the jar in a plate with high sides and cover it with a cloth on top. If you still have brine left, put it in the refrigerator and add pickles if the cabbage absorbs too much moisture. The jar is placed in a place with average temperature for several days.
With apples
You need:
- white cabbage – 2 kg;
- carrots – 400 g;
- apples – 3 pcs.;
- a couple of bay leaves;
- peppercorns;
- salt – 2 tbsp. spoons;
- sugar – 2 tbsp. spoons.
Chop the cabbage, grate the carrots, process the apples and cut them into cubes. Place cabbage, carrots, apples, and spices tightly in the jar in alternate layers. Leave 4-5 centimeters from the neck so that it is convenient to pour the marinade there.
Prepare the brine. To do this, boil one and a half liters of water with salt and sugar. Pour the hot marinade completely over the cabbage so that it is completely covered with liquid. Leave it to pickle for 3-4 days at medium temperature.
Do not forget to stir the snack with a wooden stick so that the fermentation gas comes out.
Spicy salted cabbage
You need:
- cabbage – 10 kg;
- carrots – 0.5 kg;
- cumin – 2 teaspoons;
- coriander – ½ teaspoon;
- pepper;
- salt – ½ cup.
This recipe does not involve adding a hot marinade at the very beginning. Vegetables are finely chopped and then ground by hand with salt and the specified spices until released sufficient quantity juice
Tamp the future snack tightly into a jar or barrel, only line the bottom ahead of time with the remaining cabbage leaves, previously washed. Place the cabbage under pressure for several days at normal temperature.
Periodically remove any foam that appears and let the gas escape so that the cabbage does not have an unnecessary unpleasant odor in the future.
Spicy appetizer with pepper and garlic
You need:
- white cabbage – 2 kg;
- carrot – 1 pc.;
- pod hot pepper;
- sugar – 1 tbsp. spoon;
- salt – 1 tbsp. spoon;
- garlic – 3 cloves;
- horseradish – 30 g.
Divide the cabbage into 4 pieces, removing the stem and leaves from the top, and then finely chop. Cut the pepper, remove the core from the inside and remove all the seeds. It is best to do this while wearing gloves, as it is difficult to wash your hands after cutting peppers. Finely chop it into strips.
Garlic can be minced using a garlic press or simply chopped. The carrots are grated on a coarse grater.
Mix all the vegetables in one container and squeeze them with your hands to release the juice. It is better to use for sourdough glass jar. Press the cabbage tightly into it. After this, you need to start preparing the brine. A liter of water is boiled with salt and sugar and then stirred until they are completely dissolved. Pour the resulting marinade over the cabbage so that it completely covers it, and send it to pickle for 3 days under pressure at standard temperature.
You need:
- white cabbage – 6 kg;
- salt – 2 tbsp. spoons;
- dill (seeds) – 3.5 tbsp. spoons.
Finely chop the cabbage and grind it along with salt and dill seeds. Wait for the moment when it releases its juice, however, do not overdo it, otherwise the cabbage will soften and be tasteless.
Pack the snack tightly into the pickling container and place a pressure on top. Please note that the cabbage should be completely covered with the released juice. The salting process will last 3-4 days at medium temperature. Don’t forget to remove any foam that appears and pierce the cabbage with a stick to release fermentation gas.
The tastiest and crispiest cabbage is obtained if you ferment it on the FULL MOON, as well as on the Waxing and Waxing moon.
These are the 6th, 7th, 13th, 14th, 15th and 16th lunar days 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.
Line the bottom of the jar with the top cabbage leaves. 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
Ingredients:
●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 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 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 doesn’t all fit, just let it sit in the refrigerator next to a 3-liter jar, and after a day or two you put it there send, 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 of whole or chopped apples;
●or 100-200g lingonberries;
●cumin - to taste.
Preparation:
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.
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.
Preparation:
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 in a room at 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”.
Ingredients:
● 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.
Preparation:
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.
Ingredients:
● 4 kg 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.
Preparation:
Cut the cabbage into large pieces. Place in enamel pan, between the pieces of cabbage put cut into 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.
1. Spicy cabbage instant cooking- 15 minutes!
Very quick cabbage - 15 minutes and you're done!
Preparation:
We take three kilograms of cabbage at the rate. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze 3-4 cloves of garlic from the garlic. Mix everything.
Making the marinade:
We put one and a half liters of water on the fire. Add 200 grams of sugar, 3 tablespoons of salt (without top),
250 gr. sunflower oil. When it boils, pour in 200 gr. vinegar 9%. It should boil for 2-3 minutes.
The marinade is ready.
Pour the hot marinade over the cabbage (This softens the cabbage a little. But only a little. So don’t be afraid to pour it hot, right from the stove. The cabbage will sit in this marinade for 2 hours. And you can eat it. Now many people do cabbage this way. They used to do it in the usual way, I had to wait until it fermented and began to sour.
And this method is fast. Cabbage is tasty and full of vitamins. CRUNCHY!!! Mix. Let stand for 2 hours. Mix again and pack into jars.
Very tasty and healthy!
2. Cauliflower in marinade
I've been making this cabbage for a long time. This is bright, undeniably original and very delicious preparation will delight those who love cauliflower, same as me.
Cabbage has interesting taste- sweetish and at the same time with a slight sourness.
Wash cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 liter jar, between the layers put 1 peeled, washed and chopped carrot, 1 sweet pepper, hot pepper to taste, celery stalks or root.
You can add other vegetables.
Marinade:
3 tbsp. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,
a couple of bay leaves, a few peas of allspice.
Bring the marinade to a boil and pour it over the vegetables. Cool. Keep in the refrigerator for 2 days and then enjoy the taste. I really love this cabbage.
3. “Delight” (especially for NON-zucchini lovers)!
This recipe is amazing for many reasons:
1. It’s very easy to prepare, with minimal effort on your part.
2. it turns out very tasty, delivering maximum pleasure
3. the most important thing!!! This salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has yet guessed what the salad was made from the first time - EVERYONE says “SOOO delicious pickled...CABBAGE!!!”
3 kg of already peeled (!) zucchini, 0.5 kg of onions, 0.5 kg of carrots.
Grate carrots and zucchini on a Korean grater. it is necessary (!). otherwise your secret will be revealed.
Cut the onion into thin half rings.
Add to vegetables: 1 tbsp. sugar, 2 tbsp. raises butter (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt
Mix all this in a large container carefully and lovingly with your hands, immediately put it into jars (0.7-liter is most convenient) and wipe for 15 minutes.
All!!! I've been writing longer than I've been doing. Very fast. Vitamins are preserved. Zucchini (aka cabbage) is crunchy. The main thing is SOOO delicious. With some good vodka and some shish kebab (or just some potatoes) - he'll go crazy!
4. Marinated cabbage rolls with spicy carrots!
Recipe by Natalia Molchanova.
Our cabbage rolls will be ready a day after they sit in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For the marinade:
- 0.5 l of water, 1/4 tbsp. sunflower refiner oil (maybe a little less)
- 2 tablespoons salt (or to your taste), 1/2 cup granulated sugar(or to your taste)
- 2/3 tbsp vinegar (or to your taste), allspice - 3-4 peas
Mix, heat until boiling. Turn off the heat and pour in the vinegar.
Place a small head of cabbage (about 1-1.5) in boiling water, and gradually disassemble it into leaves, in the same way as for preparing regular cabbage rolls. The leaves should be slightly soft.
Place on a plate and cut off any thick spots with a knife.
Grate the carrots on a Korean grater, season with marinade, stir and let it brew for at least half an hour. Sprinkle with sesame seeds.
Marinade: Sesame oil, vinegar, salt, sugar, garlic, pepper mixture ( mustard seed, coriander, allspice, black pepper, red pepper).
Place the carrot filling on the cabbage leaf and roll it into a cabbage roll. If the leaves are very large, you can divide them into several parts.
Stuffed cabbage rolls put in deep container, add 2-3 bay leaves and pour in the chilled marinade.
Place under a press and leave to marinate for a day at room temperature.
Then put it in the refrigerator.
5. Pickled cabbage
The cabbage turns out crispy and incredibly tasty!
Ingredients:
- 2 kg cabbage, 3 carrots, 3 beets
For the marinade:
- 0.5 liters of water
- 3 heaped tablespoons of sugar
- 3 level tablespoons of salt
- 1/2 cup sunflower oil
- a pinch of ground hot pepper
- 2 bay leaves
- 3/4 cup vinegar
- 1 head of crushed garlic
Preparation:
1. Chop the cabbage.
2. Grate carrots and beets.
3. Cook the marinade: boil everything for 10 minutes.
4. Mix with cabbage, place in jars and sterilize for 10 minutes.
6. Salad "Simply GENIUS!"
Girls... so delicious... the tomatoes are fresh, the cabbage is crunchy....
Required:
1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots
If you don’t have any vegetables, then take 2 kg. another vegetable.
Cut everything into a salad, grate the carrots. Mix all the vegetables.
And add there:
rast. oil -200g. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons
Mix everything. Put on fire. Bring to a boil and simmer for exactly 2 minutes.
Immediately pour into jars. Roll up. Wrap up.
7. Pickled cabbage with beets
Pickled cabbage is great snack And good addition to many main courses, and preparing such cabbage is easy and simple. Please your loved ones with this delicious cabbage!
Ingredients:
Cabbage - 2 kg, Carrots - 2 pcs, Beetroot - 1 pc
For the marinade:
Water - 1 l, Sugar - 150 g, Salt - 2.5 tbsp, Sunflower oil- 150 g
Bay leaf - 2 pcs. Allspice- 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head
Cut cabbage weighing 2 kg into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots and 1 large beet. Mix all this and put it in a saucepan. It turns out a lot.
For the marinade, mix water, sugar, salt, oil, bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the hot marinade into the cabbage in a saucepan, cover the top with a plate without any weight (press down a little with your hand first so that a little of the marinade appears visually on top, then it will fit under the plate on its own).
Leave for a day at room temperature. You can use it every other day. Spicy lovers can add pepper and chili for spiciness.
8. Bomb cabbage
Ingredients:
-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets.
Marinade:
150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar
2 tbsp. - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water
Preparation:
1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in the jar.
2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour boiling marinade over cabbage.
3. Ready in the morning! You can eat!
9. Pickled cabbage (large leaves)
Preparation:
Cut the cabbage into large squares so that you get “stacks” of cabbage leaves. Grind one carrot on a grater. One hot pepper cut in half (this is for spicy lovers) Carefully place the “stacks” in a jar, sprinkle with carrots. Place a hot pepper in the middle of the jar (for those who like it spicy). Do not compact the cabbage. Fold loosely.
To prepare the brine at the rate of
for one 3-liter jar:
Boil 1 liter of water. Add 1 cup sugar, 2 tablespoons salt
After cooling, add to the brine: 1/3 cup 9% vinegar
Pour the brine into the jar. Place the jar in the refrigerator. After three days, the white cabbage is ready,
sweet, tasty, crispy. (Tatiana Zubchenko)
10. Sauerkraut
I would like to bring to your attention my favorite recipe for fermenting cabbage.
This recipe is good because you can ferment it very quickly (literally 2-3 days) at any time Not a large number of cabbage and then store it in the refrigerator.
Show in full..And this is important in city apartments, where there is catastrophically little space for storing canned food, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.
So the preparation:
- Fill a 5 liter jar tightly enough with shredded cabbage + carrots (I grate it on a coarse grater)
- fill with pre-prepared COLD brine (2 liters BOILED water dissolve 3 heaped tablespoons of salt);
- the cabbage is fermented in a warm place for two days, so that there is no bitterness, be sure to periodically pierce it, releasing the accumulated gas (I think everyone knows this);
- on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it;
- fill it with already sweetened brine and put the jar in the refrigerator, by evening the cabbage is ready.
A small nuance... in warm conditions, cabbage quickly ferments, but if the apartment is a little cold, the process will take a little longer.
If you didn’t drink the brine faster than the cabbage ran out (and that’s exactly what happens with us), then you can cook wonderful sour cabbage soup with it.
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