Simple pickling of cabbage for the winter. How to pickle cabbage so that it is crispy. How to make cabbage pickle

salted cabbage– traditional Russian dish. It always becomes a wonderful decoration for any feast, both everyday and festive. Salted cabbage recipes are extremely simple, but they can be used to make an excellent delicacy. Let's look at the best of them in our article, learn how to select ingredients and find out all the subtleties 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 fresh vegetables for blanks, 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 salted cabbage require pre-training. It consists of the following:

Remove from the head a few sluggish top layers, cut 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.
Vegetables used according to the recipe must be washed and peeled. Spices must be sorted out, removing spoiled fragments.

How to quickly and tasty pickle cabbage at home

There are many recipes for salting at home, each of them involves one or another cooking time. The most popular recipes quick salty cabbage. The prepared preparation can be eaten as a separate snack, or add to other dishes, for example, borscht or salads. Consider the most interesting recipes.

Hot in brine without vinegar

hot way allows you to get pickles as quickly as possible, literally in a day the dish can already be tasted. Both white and red forks are suitable for such a blank. The main ingredient is sometimes chopped, but classic recipe involves simply cutting into small portioned pieces. You can serve the dish with greens, onions.

Ingredients:

a dense fork of cabbage;
1 carrot;
a few peas of pepper;
bay leaf - 2-6 pieces;
1 liter of water;
1 st. l. table salt;
half a tablespoon of sugar.

Cabbage should be chopped (chopped if desired).
Grate carrots (better on the so-called Korean).
Mix vegetables, put in a sterilized dried jar in layers, put spices on each.
AT hot water dilute the salt and sugar. Keep the brine on low heat until boiling. Fill them with vegetables.
Place an open container in a deep bowl for one to two days. After cover it with a lid, but do not roll up. Leave to store in the cold.

Fast food with Georgian beets

Dish by this recipe it turns out incredibly tasty and spicy, it looks beautiful because of the pink hue attached to the beets. The dish is stored for a very long time, it can stand all winter. Quick pickle will become great addition like any meal. It is very easy to prepare, it does not take 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 total);
two full tablespoons of salt (not iodized);
180 g of sugar;
150 ml table vinegar(preferably natural apple).

Recipe step by step:

Wash vegetables, cut them. cut cabbage portioned pieces, removing the stalk, and the beets in thick slices. Garlic should be peeled and chopped large pieces. Put the vegetables in an enamel bowl.
In order to make a marinade, you need to boil water, add spices there. Boil the brine for five minutes and add the rest of the ingredients.
Cool the liquid to 20 degrees.
Pour the brine into a container with vegetables, put oppression on top, store for about three days.
After the cabbage is laid out in containers, poured with brine and tightly closed with nylon lids. An open jar can be stored for three days.

Preparation for the winter in banks

Sauerkraut contains folic acid and vitamin C, which are very beneficial for the body. Salad from it is a great addition to fatty meals, which people often cook in winter. Below is a classic recipe, but if you want, you can add bay leaf, apple, cranberries, soaked cloudberries, currant leaves, spices or any other ingredients that could improve the taste.

Ingredients:

cabbage (about 1.7-2 kg);
large carrot;
a tablespoon of salt.

Cut the forks, grate the carrots, put the vegetables on a clean, dry surface.
Add salt to the vegetables and mash them thoroughly.
Cabbage must be tightly packed into a container. Each new layer You need to press well until the juice comes out. Cover with a cloth and leave at room temperature.
For the circulation of gases several times a day, it is necessary to pierce the workpiece with a wooden wedge. If this is not done, then 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 that, the bank can be closed nylon cover and hide in the refrigerator.

With apples and cranberries in a barrel

wooden barrel now it is difficult to get, therefore, for cooking quick salted cabbage, you can use large enameled dishes. 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 some other spices can be added there.

Ingredients for preparing a kilogram of salted cabbage:

carrots and apples - 100 grams each;
cranberries - 80 grams;
salt - 30 grams.

Clean and cut the cabbage. Add the rest of the grated ingredients to it. Salt, mix thoroughly.
Pour in the vegetable mixture, pressing it down well until the juice comes out.
We cover the barrel with a wooden board and put oppression on top. We leave in a warm place. Periodically it is necessary to remove the rising foam.
You should pierce the salted cabbage with a wooden sharp 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 delicious and spicy salad which must be done. Unusually looks on the table, attracts attention with its brightness. The recipes for white salted cabbage with vegetables are very simple, but the dishes according to them 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 a 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 of vinegar;
1 st. l. vegetable oil.

Remove the top layers from the fork, chop, salt, squeeze until the juice is released. 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 the vinegar and some water, add to the vegetables.
We put the salad in a jar after sterilization, tamp it down. We put a capron lid on top, 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, originality of salting. And adding ginger root to the recipe brings 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 of salt;
50-70 g of 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.
Put the ingredients in a spacious container, mix thoroughly until the juice comes out.
Place the vegetable mixture at the bottom of the bucket, put oppression.
Fermentation lasts three days, during which gases must be regularly released from the salt.

With honey and lemon

Recipes for salted cabbage with lemon and honey are very popular now. The dish comes out very tasty and fragrant, and honey gives it a special tenderness. The amount of lemon indicated in the recipe can be changed at your discretion, add more or less acid. Honey is desirable to take liquid. The water for the recipe must be boiled, some people even add spring water.

Ingredients:

cabbage;
big carrot;
1.5 liters of water;
4 tbsp. l. salt;
2 tbsp. l honey;
medium lemon.

Chop the cabbage, grate the carrot, chop the lemon small pieces. Combine all ingredients in an enamel bowl, squeeze well.
Dilute in a separate container salt water with honey, boil.
Arrange the vegetable mixture in jars, tamp, pour marinade, close with nylon lids and insist in the dark for a day.

in Armenian

The dish according to this recipe comes out not only salty, but also spicy. Will become great addition for meat, barbecue. Recipes for fragrant salted cabbage in Armenian require special ingredients, but now it will not be 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 of cabbage;
50 g of garlic;
200 g carrots;
1 beet;
100 g of celery root;
2 hot peppers;
20 g cilantro;
cherry leaves;
3 liters of water;
150 g of salt;
10 pieces. peppercorns;
2 bay leaves;
half a cinnamon stick.

First you need to prepare the starter. We boil water, pour salt, all spices into it, cool it.
We cut the cabbage portioned pieces, cut the rest of the vegetables in circles. The pepper is cut into rings, the celery root into strips, and the garlic into small cubes.
We cover the bottom of the barrel or pan with cherry leaves, tightly lay the cabbage, layering it vegetable mixture.
Pour the dish with chilled brine, leave it under pressure for two to three days at room temperature.

Chinese cabbage recipe in Korean

This is a spicy specific dish that will appeal to connoisseurs of the exotic. On its basis, 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 main ingredient and spices 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.
We crush the garlic and mix with the same amount of pepper until a homogeneous paste is formed. She needs to rub each piece.
The dish is kept warm for a day, and then placed in the refrigerator.

salted cabbage calories

The advantage of quick salted cabbage is not only a breathtaking taste, but also the ability to benefit the body, because it is low in calories. There are 19 to 50 calories per 100 grams of product, depending on the ingredients added. Great option for those who are on a diet. There are many vitamins A, C, B, iron, potassium. Use pickled cabbage contributes to the normalization of bowel function. Recommended for peptic ulcer, colds.

When to salt cabbage according to the lunar calendar 2019

You can make pickles in October in the numbers from 2 to 5, 9, 12, 14, 17, from 20 to 22, 30. The following November dates are also suitable for this: 1, from 6 to 8, 11, 13, 15-16, 18, 20-21, 29. It is not recommended to cook on the full moon, it is better to do it for the growing month. Salted cabbage will let the juice out well and absorb the aromas of spices. Days when the moon is in Virgo, Cancer, Pisces are not suitable for conservation. If you want to make a crispy dish, then it is better to cook on the fifth or sixth day of the new month.

Video

Salted cabbage recipes are varied, so we invite you to watch a video that demonstrates one of the easiest. Tasty dish even a beginner can cook on it. The material shows all the secrets of shredding cabbage for quick salting, many subtleties are explained. This video is a must-see for anyone who wants to pickle cabbage.

It is recommended to salt this vegetable for the winter in 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 very delicious salting, which in the cold season is eaten with pleasure with forks.

Products for this will need the following:

About 3 kg white cabbage(1 kg of vegetable goes to 1 kg jar).
Bay leaf (several sheets).
sweet pepper, better peas(not necessary, but if you want to get a dish spicier, then you can’t do without pepper).
2 tablespoons of sugar and salt (not recommended) iodized salt).
Water for brine (1.5 liters of water is used for 3 kg of vegetable).

The recipe includes the following items:

The cabbage will be made in brine, so you need to cook it first. Dissolve salt and sugar in a pot of boiling water. After that, it must be left to cool.
The vegetable is peeled from the upper leaves and cut into plates. You can cut it into small pieces if you like. To make it crispy, you can sprinkle it lightly with vinegar and a little salt.
After that, you can begin to pack the chopped vegetable into jars, but do not be too zealous, because you need to leave room for the 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. Marinade before pouring is a must try. 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 be infused? Answer: a day or two days. In any case, it must be infused for at least 24 hours. Only after that, cans can be rolled up.

Sauerkraut for the winter (video)

Salting cabbage with carrots at home

This is perhaps the easiest classic summer pickle recipe. In this way, a delicious crispy salad with carrots and cabbage is obtained, which can be eaten at any time of the year.

Grocery list:

Cabbage (from 2 to 3 kg).
A few large carrots (there should be more cabbage in this salad than carrots).
Black pepper (peas).
Sugar, salt (1.5 tablespoons each).
A little bit of vinegar.

You can also make this salad with beets.

Cooking:

First, the vegetables must be washed and peeled. It is not recommended to cut them in large large pieces. It is best to use a combine to grind them. But if it is not, 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 the salad is not planned to be rolled up in jars, then the container must be covered with gauze. Vegetables are infused for a day, after which you need to decant the liquid. This completes the preparation.

How to pickle cabbage pieces?

Ingredients:

Cabbage (it is recommended to take a pelyustka).
Salt (a couple of tablespoons).
Sugar (half a glass).
Carrot.
Beet.
Vegetable oil (half a glass).
Vinegar (half a glass).
Garlic (several heads).

Cooking:

Cabbage should be washed and cut into large pieces square shape. Similarly, it is worth doing with other vegetables, beets and carrots.
Then the brine is made. Spices are dissolved in a container with boiling water.
Vegetables are tightly packed at the bottom of glass jars. Cabbage can be pre-chopped with garlic. If this is not done, then it should be finely chopped and spread 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 be prepared?

White cabbage.
Carrot.
Apples.
Peppercorns.
Bay leaf.

Vegetables and fruits must be taken in equal proportions. The standard amount of these ingredients is half a kg of each.

Now you can start salting:

Apples, carrots and cabbage need to be chopped with a combine. If this is not possible, then you need to take a grater. If desired, apples can not be grated, but cut into cubes. Thus, less juice will flow out of them and the salad will have a sweetish aftertaste.
Now you can start ramming the mass into jars. The first layer is cabbage with carrots, the second - apples. One bay leaf should be placed in each container.
The juice in the jar should ferment 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 come out.

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: "What kind of cabbage should I choose for salting?" worries many housewives who do not want to lose face. Everyone wants to cook delicious salting 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 salting.

How to choose proper cabbage?

The first thing you should pay attention to before buying this vegetable is its head. In no case should it be loose! When pressed, the head of cabbage should crunch a little. This is an indicator of the freshness of the vegetable.
Also, attention should be paid to the stalk. It should be dense and juicy.

Fresh cabbage will always have green leaves near the head.

Express recipe for salting cabbage for the winter

What does "express prescription" mean? Answer: this is the most fast way cooking. There is such a method for cabbage salting and it will be described below.

Products for express recipe:

White cabbage.
Salt, sugar.
Water.
Vinegar.

Cooking process:

To begin with, the vegetable must be prepared. 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 harvester and chop. Alternative option: the vegetable is rubbed on a medium grater.
Sprinkle the cabbage mass with vinegar. Now you can do the marinade.
Dissolve the spices in a pot of boiling water. You can also add a bay leaf.

Cabbage is lowered 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 tasty preparation in winter. Except amazing palatability, this blank contains a whole treasure beneficial vitamins, which will support the body and help it resist the harsh winter viruses.

Cabbage can not always be stored in fresh for the long winter months, so it is customary to salt, marinate and prepare salads from it for the winter. For pickled cabbage, add to the mixture different kinds acids, and this is not always useful. The best option there will be salting cabbage for the winter in jars. Here are the best homemade cabbage pickling recipes, and on the site you will find cooking options and.

Cabbage goes well with carrots, and carrots not only add flavor to the workpiece, but also give more beautiful colour. Pleasant aroma greens add pepper and bay leaf. Such a preparation can be safely served on festive table, it is beautiful and perfect as an appetizer before hot meals.

Required Ingredients:

Cabbage - 2.5-3 kg;
Fresh carrots - 2 medium pieces;
Coarse salt - 2 tbsp. l.;
Sugar - 1 incomplete tbsp. l.;
Laurel - 3-5 leaves;
Black pepper - 3-5 peas;
Water - 1 liter.

How to salt cabbage at home - recipe:

First you need to prepare a brine in which the vegetables will be salted. To do this, you need to boil water, add salt and sugar to the water, hold it on the stove for another 2-3 minutes, then you can remove it from the stove and leave to cool thoroughly;
While the liquid cools, you can start preparing vegetables. Rinse the cabbage, cut it into several pieces, remove the hard stalk, cut off thick veins from the sheets, and cut the flesh itself into thin strips. You can use special knives or shredders;
Wash the carrots, peel, cut into thin long strips, similar to Korean carrots;
Mix the vegetables, knead a little with your hands so that they give juice;
We fill pre-prepared jars with prepared vegetables, periodically adding pepper and bay leaves to them;
After that, the pulp is poured with prepared brine, then covered with lids and left in the room for 3-4 days. Periodically, the pulp must be pierced with a long stick;
Now you can close the jars with lids and store in a cold place.

How to pickle cabbage with beets

Other vegetables are often added to cabbage. They allow you to get more tasty and fragrant mixture. Beetroot complements the taste and gives the cabbage an amazing color, because salted cabbage has a pale hue. This recipe uses not only coarse salt and granulated sugar, and also fragrant bay leaf, spicy pepper black, cloves, horseradish, which makes the mixture more appetizing.

Required Ingredients:

white cabbage - 4 kg;
Beets - 2-3 medium fruits;
Garlic - 1 head;
Horseradish - 1-2 roots;
Salt - 100 grams;
Sugar - ½ cup;
Bay leaf - 4 pieces;
Carnation - 2 umbrellas;
Black pepper - 8-10 peas.

How to salt cabbage in brine:

First, the brine is prepared, for it it is necessary to bring to a boil clean water, put necessary salt, sugar, laurel, black pepper, cloves, put aside to cool;
While the brine is cooling, you need to prepare the vegetables, rinse the cabbage, cut out the hard stalk and coarse veins, cut into arbitrary pieces, you can cut the vegetables into thin strips, it does not matter much;
Peel the beets, cut into small cubes;
Peel horseradish and garlic, finely chop on a grater or through a meat grinder;
Slightly mash the cabbage so that the juice stands out, mix with garlic and horseradish;
Put the pulp in a jar, periodically adding beet cubes;
Cover the jar with a lid and put oppression on it, the mixture should be salted for about 2-3 days, during this period it is necessary to periodically stir the mixture;
After that, the workpiece can be closed and placed in a permanent storage location.

How to quickly pickle cabbage

In autumn, the harvesting season begins, the hostess can stand at the stove for hours and make blanks for the winter. But a simple recipe for salting cabbage for the winter will not require a lot of time from the hostess. The most important thing is to cut the pulp, but for this you can use a food processor and a special shredder. The preparation is easy to prepare, and the taste will turn out very good. You can add carrots to the mixture, but this is not at all necessary, the mixture turns out delicious and without carrots.

Required Ingredients:

Fresh cabbage - 20 kilograms;
Carrots - 600 grams;
Salt - 400 grams.

How to pickle cabbage in a jar:

Wash the cabbage, remove the stalk, chop immediately by any method, you can chop into small strips, or you can big pieces, in any case, the pulp will be well salted and remain crispy;
Wash carrots, peel and grate fine grater, can also be passed through a shredder;
Add a measured amount of salt to the prepared vegetables, mix well, put in a container for pickling (these can be glass jars, tanks, stainless steel basins, and so on), cover and equip oppression;
Store the mixture in a cold room or refrigerator for 3-4 days;
Then you can clean up for permanent storage.

How to salt cabbage for the winter in jars with pepper and garlic

Cabbage cooked according to this recipe does not require long cooking, and it can be stored throughout the winter months. Pepper and garlic added to the recipe will make the preparation spicy and interesting in taste. The spiciness can be adjusted independently and, if necessary, increase or decrease the amount of spices. Salted cabbage for the winter in jars is a storehouse of vitamins.

Required Ingredients:

Cabbage - 3-5 kilograms;
Carrots - 1 medium piece;
Hot pepper in a pod - 1-2 pods;
Garlic - 3-5 cloves;
Salt - 20-50 grams.

How to salt cabbage for the winter in jars:

Wash the vegetables, peel them, chop them into strips of small thickness, chop them conveniently with the help of a special shredder in a food processor, in this case an ideal thin straw is obtained;
First cut the capsicum in half, then remove the seeds, you can take two pods and then the workpiece will turn out sharp;
Peel and finely chop the garlic, you can cut it into thin plates;
Mix all vegetables, transfer to suitable capacity, sprinkle with salt, its amount can be changed based on the desired taste of the final product;
The pulp must be washed with your hands until the vegetables release a lot of juice;
Put oppression on the mixture and mix it periodically for three days, after which the mixture must be tasted, if the taste is good, then you can transfer the mixture to jars and put it away for storage, and if the mixture is not completely salted, then you can leave it for another 1-2 days .

Recipe for pickling cabbage in jars with apples

Apples, for this recipe, as well as for, it is better to pick green late varieties, they have sourness and go well with vegetables. In addition to the fruits in this recipe, you only need coarse salt and water. In one preparation, you can prepare a large number of pickles. All components in this preparation do not lose their useful properties and stay crisp. This easy cabbage pickle recipe won't take long.

Required Ingredients:

Fresh cabbage of late varieties - 10 kg .;
Apples - 0.5 kilograms;
Carrots - 500 grams;
Coarse salt - 250 grams.

Rinse cabbage, cut into individual leaves, remove the stalk, cut off the rough parts, then chop into small strips;
Peel the carrots, it is most convenient to grate it, you can use large or small ones, the main thing is that the pieces do not get too thick;
Rinse the apples, remove the core, and then cut into thin slices;
Combine all fruits, mix well;
Now you need to quickly boil the brine, for this you need to bring the water to a boil, dissolve the measured amount of salt in it;
Banks are prepared in advance, they can simply be washed, but the workpiece can then be stored in a cold room, or the cans can be sterilized, then it can be stored at room temperature;
Fill jars with pulp, tamping well;
Pour jars with warm brine, roll up iron lids and turn over until completely cooled;
The blank will be ready in a week and you can already try it, and you can store it throughout the winter.

How to pickle cabbage so that it is crispy

Dill, added to the cabbage, gives the preparation color, taste and, of course, the aroma of fresh herbs. This combination contains a large amount of vitamins that can be obtained throughout the winter months, and we need them so much in winter. Apples in this case are not cut, but remain whole. Therefore, this recipe allows you to salt cabbage in a jar quickly, as well as apples.

Required Ingredients:

White cabbage - 3 kilograms;
Apples - 1.5 kilograms;
Carrots - 200 grams;
Salt - 3 tbsp. spoons;
Sugar - 2-3 incomplete tablespoons;
Dill seeds - 3 tbsp. l.;
Water - 2.5-3 liters.

Step by step cooking instructions:

Rinse the cabbage, cut the stalk, cut into slices or thin strips;
Rinse apples, select spoiled ones, only good fruits can be used,
Wash the carrots, peel off the skin, grate;
Now is the time to prepare the brine, to prepare it, pour sugar, salt into cold water, stir until the crystals dissolve;
In a container, mix the pulp of cabbage, chopped carrots and dill seeds;
Place the pulp in a container, tamp well, pour 0.5 liters of brine, lay the apples tightly in one layer, then put part of the pulp again, pour the brine, then again a layer of apples and the final layer of pulp, once again tamp everything properly, pour the remaining brine, put a plate on top and put oppression so that the brine comes to the surface;
Under oppression, the workpiece must be kept for about a week, then the mixture can be put into jars and sent to a permanent storage location.

Salted cabbage may be too salty, but it can be rinsed in running water before eating to free it from excess salt. For salting, cabbage of late varieties is used, in this case, it will turn out crispy and tasty.

The most delicious and crunchy cabbage is obtained if you ferment it on the FULL MOON, as well as on the GROWING and ARRIVING moon.
It's 7th, 8th, 9th, 15th, 16th, 17th lunar days October and the 6th, 7th, 13th, 14th, 15th and 16th lunar days of November.

Salting cabbage in 3-liter jars.

RECIPE 1.
INSTANT CABBAGE.

Chop the cabbage into thin strips or cut into pieces. Pack tightly into a 3 liter jar. Pour cold water, dissolving in it 2 tablespoons of salt (water 1-1.5 l). Leave the jar warm 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 use. Sprinkle cabbage well with carrots. grated on a large grater.

Top cabbage leaves line the bottom of the jar. Finely chop the rest of the head of cabbage, leave a few cabbage leaves whole, they will come in handy later. So grind the shredded cabbage with salt, grated carrots, so that it gives juice (this is if for soup). If salt for a snack - add cumin, cranberries. Push tightly into a jar, cover with the left cabbage leaves, cover with a clean cloth - and put a load on top. You can eat 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 st. a spoonful of sugar
salt to taste

Cooking sauerkraut:
Cabbage, wash and remove outer leaves. Cut in half and finely chop.
We put it all in an enameled 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 stands out, and the cabbage becomes translucent. At the same time, you need to salt the cabbage a little - so it will be more convenient and faster to crush it.

Taste the cabbage all the time, I salt to taste - as a result, the cabbage should be a few saltier than necessary - the salt will then go away when the cabbage turns sour.

And in order for the fermentation process to begin, add sugar, a little about a tablespoon for the whole head of cabbage.

Carrots should be peeled and grated on a coarse grater.

Attention! Put carrots in cabbage only when you are ready to put it in a jar - you don’t need to crush carrots with cabbage - it will not taste good.

Mix gently
When all the cabbage is laid, it is necessary to put oppression.
I use an ordinary nylon cover as oppression - it is quite enough for such a volume.
Press the lid firmly in, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, cabbage will turn out loose and soft, but we need dense and crispy.
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 spill it under any circumstances!
The laborious process of salting cabbage for the winter is over, but that's not all!
It will be ready in three days.

Our next steps are:
We put a jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will be on the table. By the way, we put that small jar of juice next to it on the table (everything will wander there too).
The cabbage will ferment at room temperature for 3 days.
All this time, you will need to free it from the formed gas - hydrogen sulfide - in the morning and in the evening - 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 it will be a little, on the second 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 - the first day just press the lid and the gas will come out by itself.

When you pierce the cabbage, you need to remove the lid, then put it back in the jar, because it will play the role of oppression.

If there is a lot of juice, pour it into a jar.
By the evening of the third day, sour juice is formed in this jar, and some kind of viscous and slimy, do not be afraid, it should be so.

We pierce the cabbage thoroughly for the last time, “squeeze” all the hydrogen sulfide out of it, take out the “oppression”, pour the juice from a half-liter jar, close it with a nylon lid and send it to the refrigerator for storage.

That's all! Now you know how to salt cabbage for the winter in a jar!

By the way, in a day you will notice that the juice is well absorbed into the cabbage, so you should not pour the juice out of the jar if it does not fit all, just let it stand in the refrigerator next to the 3-liter jar, and in a day or two you will put it there and send, otherwise the cabbage will not be so juicy and crispy.

Well then, enjoy great taste sauerkraut, cooked with your own hands and be healthy!

RECIPE 3.
SALT THE CABBAGE IN THE ENAMEL BUCKET.

We take products in the following proportion:
for 10 kg of cabbage:
200 - 250g salt.
Optional for improvement appearance and flavor can be added:
500g carrots, grated on a coarse grater or cut into narrow strips;
and/or 1 celery root;
or 1 kg of whole or chopped apples;
or 100-200g cranberries;
cumin - to taste.

Shred the cabbage and mix evenly with table salt. For uniform salting, place the cabbage in a wider container and hold for 0.5-1 hour. Next, put the cabbage in a bucket (pot or in jars), tightly compacting to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from spoilage. Place a clean piece of white cloth on top, on top of it a wooden grate (you can use a plate of a suitable diameter), on which to put oppression. As oppression, you can use a jar of water. The grate (or plate) in about a day should be immersed by 3-4 cm in the juice released from the cabbage.

During the fermentation of cabbage, gases are released with bad smell. To remove these gases, you need to pierce the container with cabbage to the bottom with a pointed, smooth stick every 2 days until the release of gases stops.

The readiness of cabbage comes in 15-20 days, depending on the temperature in the room.

Arrange the prepared cabbage in 3 liter cans and put in the refrigerator.

After dredging 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 over fermented cabbage in a jar vegetable oil 2 cm, then it can persist until May next year(of course, if you do not eat it before.

RECIPE 4.
SALTING 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. Strongly do not stuff the cabbage!

The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with the top of salt and 150 g of sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g of vegetable oil.

RECIPE 5.
CABBAGE PICKLED WITH VINEGAR.

For 5 liters cold water take one bottle of vinegar, 2 cups of sugar. 1.5 cups salt, carrots. Cabbage cut into pieces, can be cut into 4 parts. Place in a bowl or barrel. Pour in brine and press. Put in a room room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and main courses.

Several options mixes 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 of salt;

10 kg of cabbage, 300 - 500 g of carrots, 25 g of cumin or dill seeds, 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 cumin or dill seeds, 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 cumin or dill seeds, 200 - 250 g of salt;

10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of cumin or dill seeds, 80 g of dried juniper berries;

10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;

10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt;

RECIPE 6.
CABBAGE "PO-GEORGIAN".

You will need:
- 1 medium head of fresh white cabbage;
- 1 table beet;
- 1 red hot pepper;
- 4 cloves of garlic;
- 100 g of celery greens;
- vinegar to taste;
- 1 tbsp. a spoonful of salt per liter of water.

Cooking method:

Cut cabbage into large squares, beets into thin slices, chop celery and pepper.

Lay everything in layers, sprinkle with chopped garlic.

Pour a boiling solution of salt, water and vinegar, which should completely cover the vegetables.

Leave for 2 days in a warm place, then in the refrigerator.

Unfortunately, cabbage cooked according to this recipe is not subject to long-term storage.

RECIPE 7.
CABBAGE FESTIVE.

You will need:
- 4 kg of cabbage;
- 8-12 cloves of garlic;
- 250 - 300 g of beets.

The most delicious and crunchy cabbage is obtained if you ferment it on the FULL MOON, as well as on the GROWING and ARRIVING moon.
These are the 6th, 7th, 13th, 14th, 15th and 16th lunar days of November.
Salting cabbage in 3-liter jars.

RECIPE 1.
INSTANT CABBAGE.

Chop the cabbage into thin strips or cut into pieces. Pack tightly into a 3 liter jar. Pour cold water, dissolving 2 tablespoons of salt in it (water 1-1.5 l). Leave the jar warm 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 use. Sprinkle cabbage well with carrots. grated on a large grater.

Line the bottom of the jar with the top cabbage leaves. Finely chop the rest of the head of cabbage, leave a few cabbage leaves whole, they will come in handy later. So grind the shredded cabbage with salt, grated carrots, so that it gives juice (this is if for soup). If salt for a snack - add cumin, cranberries. Push tightly into a jar, cover with the left cabbage leaves, cover with a clean cloth - and put a load on top. You can eat on the second or third day.

RECIPE 2.
FOR ONE 3-LITER JAR

Ingredients:

●1 large head of cabbage
●1 medium carrot
●1 tbsp. a spoonful of sugar
●salt to taste

Preparing sauerkraut:

Cabbage, wash and remove outer leaves. Cut in half and finely chop.
We put it all in an enameled 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 stands out, and the cabbage becomes translucent. At the same time, you need to salt the cabbage a little - so it will be more convenient and faster to knead it.

Taste the cabbage all the time, I salt to taste - as a result, the cabbage should be a few saltier than necessary - the salt will then go away when the cabbage turns sour.

And in order for the fermentation process to begin, add sugar, a little about a tablespoon for the whole head of cabbage.

Carrots should be peeled and grated on a coarse grater.

Attention! Put carrots in cabbage only when you are ready to put it in a jar - you don’t need to crush carrots with cabbage - it will not taste good.

But there was a lot of cabbage juice. Do not spill it under any circumstances!
The laborious process of salting cabbage for the winter is over, but that's not all!
It will be ready in three days.

When you pierce the cabbage, you need to remove the lid, then put it back in the jar, because it will play the role of oppression.

If there is a lot of juice, pour it into a jar.
By the evening of the third day, sour juice is formed in this jar, and some kind of viscous and slimy, do not be afraid, it should be so.

That's all! Now you know how to salt cabbage for the winter in a jar!

By the way, in a day you will notice that the juice is well absorbed into the cabbage, so you should not pour the juice out of the jar if it does not fit all, just let it stand in the refrigerator next to the 3-liter jar, and in a day or two you will go there and send, otherwise the cabbage will not be so juicy and crispy.

RECIPE 3.
SALT THE CABBAGE IN THE ENAMEL BUCKET.

We take products in the following proportion:
●for 10 kg of cabbage:
●200 - 250g of salt.
Optionally, to improve the appearance and taste, you can add:
●500g carrots, grated on a coarse grater or cut into narrow strips;
●and/or 1 celery root;
● or 1 kg of whole or chopped apples;
●or 100-200g cranberries;
● cumin - to taste.

Cooking:

Shred the cabbage and mix evenly with salt. For uniform salting, place the cabbage in a wider container and hold for 0.5-1 hour. Next, put the cabbage in a bucket (pot or in jars), tightly compacting to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from spoilage. Place a clean piece of white cloth on top, on top of it a wooden grate (you can use a plate of a suitable diameter), on which to put oppression. As oppression, you can use a jar of water. The grate (or plate) in about a day should be immersed by 3-4 cm in the juice released from the cabbage.

During the fermentation of cabbage, gases with an unpleasant odor are released. To remove these gases, you need to pierce the container with cabbage to the bottom with a pointed, smooth stick every 2 days until the release of gases stops.

The readiness of cabbage comes in 15-20 days, depending on the temperature in the room.

Arrange the finished cabbage in 3-liter jars and put in the refrigerator.

RECIPE 4.
SALTING CABBAGE IN PIECES.

Cooking:

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. Strongly do not stuff the cabbage!

The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with the top of salt and 150 g of sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g of vegetable oil.

RECIPE 5.
CABBAGE PICKLED WITH VINEGAR.

For 5 liters of cold water, take one bottle of vinegar, 2 cups of sugar. 1.5 cups salt, carrots. Cabbage cut into pieces, can be cut into 4 parts. Place in a bowl or barrel. Pour in brine and press. Put in a room at room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and main courses.

Several possible options for mixtures for sauerkraut:

●10 kg of cabbage, 25 g of cumin seeds or dill, 200 - 250 g of salt;
● 10 kg of cabbage, 25 g of cumin or dill seeds, 100 g of dried juniper berries, 200 - 250 g of salt;
● 10 kg of cabbage, 300 - 500 g of carrots, 25 g of cumin or dill seeds, 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 cumin or dill seeds, 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 cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of cumin or dill seeds, 80 g of dried juniper berries;
● 10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt;

RECIPE 6.
CABBAGE "PO-GEORGIAN".

Ingredients:

● 1 medium head of fresh white cabbage;
● 1 table beetroot;
● 1 red hot pepper;
● 4 cloves of garlic;
● 100 g of green celery;
● vinegar to taste;
● 1 tbsp. a spoonful of salt per liter of water.

Cooking:

Cut cabbage into large squares, beets into thin slices, chop celery and pepper.

Lay everything in layers, sprinkle with chopped garlic.

Pour a boiling solution of salt, water and vinegar, which should completely cover the vegetables.

Leave for 2 days in a warm place, then in the refrigerator.

Unfortunately, cabbage cooked according to this recipe is not subject to long-term storage.

RECIPE 7.
CABBAGE FESTIVE.

Ingredients:

● 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:

Cabbage cut into large pieces. Lay in enamel pan, between the pieces of cabbage put chopped raw beets and finely chopped garlic.

From water, salt, sugar, bay leaf and pepper boil the brine. Remove from fire, add Apple vinegar. Pour brine over cabbage. Close the pot with a lid. After 4-5 days, the cabbage is ready.