Was not available to our ancestors quick salting cabbage Once upon a time, salt was valued more than gold and was not a frequent guest on every table. Preserving food without preservatives was not easy. Previously existing methods required long-term holding of blanks under strictly specified conditions.
Our capabilities allow us to add various herbs and spices to food, with which the food becomes richer in taste, can be preserved faster and is stored better. The salt that we generously add to the preparations prevents the proliferation of pathogenic microorganisms and inhibits fermentation processes. Salted cabbage no longer needs to be kept at room temperature for weeks, waiting for it to become suitable for long-term storage. Various recipes will allow you to bring the product to the desired quality in just a few days or even hours.
Salt or ferment - what's the difference?
Actually there is no difference, the terms refer to the same process. Salting refers to a preservation method in which lactic acid plays a major role.
This component is released during the natural fermentation of fruits and vegetables, gives the dish a specific taste and is a guarantor of product safety. Only the processing of various types of agricultural crops is described in different terms. So, for example, apples are “soaked,” cucumbers are “salted,” and cabbage is “fermented.”
Despite the differences in names, the essence does not change. Everywhere the preservative is lactic acid and partially salt, which controls the fermentation process, protects the product from souring, speeds up salting, allowing you to reduce cooking time.
In those days when salt was an expensive pleasure, pickling in the villages was used pure form. The cabbage was chopped, placed under pressure and fermented in own juice.
To prevent the product from spoiling, it had to be compacted tightly. At the slightest ingress of oxygen, lactic fermentation could stop, and the cabbage would simply rot. Long aging guaranteed reliable preservation and storage for a long time.
The finished cabbage was placed in a cold room. At low temperatures lactic acid bacteria decreased activity. However, the fermentation process did not stop, and the product became more sour over time.
Salt, which is actively added to modern recipes, not only additionally preserves the product, but also inhibits growth lactic acid bacteria. Therefore, cabbage fermented with salt can be stored much longer.
Basics of pickling cabbage
For conservation to be successful, four important conditions must be met:
- choose a vegetable of the appropriate variety;
- protect the product from damage;
- create an environment suitable for the development of lactic acid bacteria;
- bring all work surfaces into perfect condition.
How does salting happen? Lactic acid bacteria that are present on the leaves of the vegetable ferment the sugars contained in the cabbage. Accordingly, the more in a vegetable simple carbohydrates, the more active conservation is. That is why you need to choose varieties with optimal chemical composition. Otherwise, you will have to add additional sugar.
To prevent harmful microorganisms from developing along with lactic acid bacteria, try to remove as much air as possible from the product.
To do this, the cabbage should be well compacted. It is better to lay out the product in small layers and crush each of them thoroughly.
It is advisable to put pressure on top, then the cabbage will drown a little in its own juice. You can use a well-washed stone or a container of water as oppression. Some kind of press is placed on top of the workpiece. You can use a flat plate or a wooden disk you made yourself. And a weighting agent is placed directly on the press.
To develop, lactic acid bacteria need a temperature of 15 to 22˚C. Therefore, after all preparations, the cabbage should be left at room temperature. Next, when the product has gained enough acid, the activity of the bacteria must be reduced by removing the workpiece in a cool place. In villages, it is usually placed in a cellar, where the temperature is kept between 8-12˚C. And the finished product should be stored in the refrigerator at 0-2˚C.
And, of course, don’t forget about cleanliness while cooking. We thoroughly wash all utensils, dishes, and sterilize jars. Clean the vegetables thoroughly. Cut off the damaged parts. In general, we prevent dirt from getting into the product.
The best varieties of cabbage for pickling and pickling
For pickling and pickling in the best possible way Suitable for mid-early and mid-season late varieties and cabbage hybrids, in which the ripening period from the emergence of seedlings to the complete formation of a head of cabbage is 115-160 days.
The most popular of them:
- "Glory";
- "Present";
- "Midor";
- "Merchant's Wife";
- "Dobrovodskaya";
- "Krautman."
Cabbage of these varieties forms a large head of cabbage with a small stalk. The weight of one vegetable can reach 3 kg. The inner leaves are white or greenish, very densely packed, strong, juicy, sweet, and contain a large amount of carbohydrates.
Cabbage of these varieties lies well even without salting. And the fermented preparation, made according to all the rules, turns out tasty and crispy, and can be stored until the next season.
Preparation: place, tools, raw materials
Sauerkraut is not a labor-intensive process. The main part of the work fits into just three stages. Before storing, vegetables must be peeled, cut and salted.
We wash the cabbage. We remove damaged leaves and cut off all defects. Cut out the stalk. Leave a clean white head. We do the same with other ingredients. If we add carrots, we also clean them and remove all spoiled areas.
We will cut the vegetables on the table. Let's prepare the place by removing everything unnecessary. You can shred cabbage on either a plastic or wooden board. For slicing, in addition to a regular universal kitchen knife, it is convenient to use a special shredder or grater.
If the brine is prepared separately, we will select for it suitable container. If the cabbage is simply ground with salt, prepare a spacious bowl or basin in which we will mix everything with our hands.
Vegetables should be placed in acid-resistant containers. Suitable for this enamel pan. But some recipes call for putting cabbage directly into jars. If vegetables are fermented in a wide container, they need to be pressed down so that the product is hidden under a layer of juice or brine.
Vegetables placed in jars will also release juice. Therefore, if the containers are filled to the top, it is better to place them in a basin so that the liquid flows into it and not onto the floor.
When the cabbage begins to ferment, gas will accumulate in it. Its excess can spoil the taste of the finished product. Therefore, we will periodically pierce the workpiece with a wooden stick, releasing the excess. During fermentation, a foamy cap will appear on the cabbage, which must be carefully removed with a clean spoon.
We remember that any objects with which we touch the product: knives, boards, spoons, must be thoroughly washed and doused with boiling water. The same applies to containers - pots and jars.
If we cook cabbage at a time, then the jars can not be sterilized, but washed with soap or soda, doused hot water. Cover the workpiece with a clean plastic lid. In this form, it can be stored for no longer than three months.
Recipes for pickling cabbage for the winter
Almost every family has own recipe. No matter how you pickle cabbage! It is ground with salt, soaked in cold brine with the addition of vinegar, and poured with salted boiling water.
Cabbage is especially good with the addition of various herbs and spices. Cranberries, peppers, beets, carrots, onions, garlic, etc. are placed in the preparations. All this, of course, affects the quality of the finished product. Sauerkraut can be different.
Pickling cabbage with beets
Thanks to beets, the preparations acquire a beautiful shade, unusual taste, additionally enriched with vitamin supplements.
Compound:
- cabbage without stalk – 5 kg;
- carrot roots – 0.5 kg;
- beets without skin – 250 grams;
- bell pepper – 0.5 kg;
- several small onions;
- Bay leaf, allspice, cumin, cloves;
- salt - half a glass.
Chop or cut the listed vegetables, except onions, into strips, grind together with salt and seasonings using a large basin. Place an onion in the middle of the workpiece.
We place the container in the basin, cover it with gauze on top so that dirt and dust do not get in. Let it ferment at room temperature. Throughout the day, we pierce the cabbage with a wooden stick several times. We are monitoring the process. The cabbage is ready when the foam stops coming out. Preparation may take from 2 to 4 days.
We close the jars with plastic lids. If you need to preserve cabbage for a long time, pour boiled water over the vegetables vegetable oil layer 1 cm.
In jars with pepper and garlic
This recipe allows you to ferment cabbage in a hot way. We prepare the vegetables, clean the main component. Cut the tops of the stumps flush. Let's divide the heads of cabbage into quarters.
Let's prepare delicious dressing from fresh carrots and bell peppers. Chop vegetables using a food processor. A bright mixture add grated celery root and finely chopped garlic. Add some fresh corn to the vegetable dressing. The number of components depends on the capabilities of the housewife.
Place all vegetables in layers in a wide enamel bowl. Layers of cabbage should alternate with vegetable dressing. The more tiers you get, the better.
We will salt the vegetables with brine. Bring 4 liters of water to a boil, dissolve in it 200 grams of sugar and salt, five to six black peppercorns and a few bay leaves. Turn off the brine after the salt and sugar have dissolved. Let's wait until the marinade cools down a little.
Pour the filling into the container with the cabbage. Vegetables should be completely hidden under it. Press the workpiece with a press. Let it ferment for two weeks in a cool cellar or on the balcony.
Cabbage pickled with spices
This is another one unusual recipe pickling cabbage for the winter. For 11 kg of vegetables we need about a kilogram of apples and 300 grams of carrots. We’ll also take one handful each of lingonberries and cranberries. Unusual aroma let's create with the help of cumin, allspice, anise and bay leaf. We will add spices to taste, and take 2/3 cup of salt.
Shred the cabbage using a shredder. Grind the carrots on a coarse grater. Divide the apples into quarters and so that they do not darken, soak them for some time in cold salted water.
Let's mix ready ingredients. Place the future salad in a wooden or enamel container. Let's press down with oppression. Leave for 10-12 days at a temperature of 18-22°C.
When the product stops fermenting, check its readiness. The salad should decrease slightly in volume, and the juice released from the vegetables should become transparent. Place the cabbage in jars. Cover them with plastic covers. In this form, the salad can stay in the refrigerator all winter.
Pickling cabbage with dill seeds
In this recipe, all proportions are arbitrary. For a bucket of chopped cabbage you need to take 100 grams of salt. Carrots by volume should be a tenth of the total mass of cabbage. Dill seeds and caraway seeds are added to taste.
Vegetables are peeled, carefully cut into small strips, mixed with salt and seasonings. Place in jars and compact. Cover with a plastic lid, put it in the basement or place it on the balcony if it’s cool there. After 10 days, the product can be served.
In jars of apples
The original dish is rolled directly into jars. The salad is made from cabbage, apples sour varieties, onions and sweet bell pepper. The main component should be twice as large in volume as the other ingredients combined. For salt, we make the following calculation: we will need to add three tablespoons for every 2 kg of cabbage.
We cut heads of cabbage, apples, onions and peppers into beautiful even strips or thin slices. Place on the bottom of a wide pan. Salt. Mix with a clean spoon, never with your hands.
Jars must be washed in advance. At the bottom of each we place 2-3 bay leaves and 5 black peppercorns.
Fill the container tightly. We'll cover metal lids. Sterilize for half an hour. Let's roll up. Turn it upside down, cool and place in the refrigerator.
Cold in jars
Pickling cabbage in jars in brine requires minimal preparation time. For the salad, take 2 kg of chopped cabbage and 2 medium grated carrots. Mix the vegetables with your hands. Fill a three-liter jar tightly with the mixture.
Let's prepare cold brine. Dissolve a tablespoon of salt and sugar in 1.5 liters of clean water. Pour this brine over the vegetables placed in the jar. Cover the neck of the glass container with gauze. Let the salad ferment in a warm place. In three days the cabbage will be ready. It must be kept refrigerated for storage.
Quick hot pickling of cabbage
Pickling cabbage instant cooking popular among people who value time. This method is used to make salads that do not need to be kept for a long time. Vegetables are instantly soaked in brine. This preparation can be served literally the next day.
We are preparing a beautiful vegetable mixture from thinly sliced layers of cabbage and carrots. Mix vegetables in any proportions. Place them tightly in prepared jars. Fill with brine.
In a liter of water, dilute a tablespoon of salt, half a spoon of sugar and a spoon of vegetable oil. Bring the marinade to a boil and season the vegetables with it.
Leave the jar uncovered for a day in a warm place. The next day, cover the salad with a plastic lid and put it in the refrigerator.
With beets in Georgian style
For aromatic salad in Georgian style, a beautiful large head of cabbage and two small, even beets are selected. Unique aroma create 2 heads of garlic, a pod of hot pepper and a bunch of fresh cilantro.
Vegetables are cut quite large. The head of cabbage can be divided into 8-12 parts. The beets need to be either grated or cut into flat slices. Garlic cloves can be added whole or coarsely chopped. Hot peppers cut into rings. Separate the cilantro into branches using your hands.
Vegetables need to be placed in a pan in layers: a layer of cabbage, a layer of beets, a layer of garlic, etc. Repeat several times until you run out of ingredients.
Lastly, brine is added to the vat. Boil two liters of water and dilute 50 grams of salt in them. Let the brine cool to room temperature and then completely cover the vegetables.
Georgian salad should stand in a warm place under pressure for about two days. After which it can be put into jars and put in the refrigerator. There the cabbage will take 3 to 5 days to become ready.
Preparing crispy sauerkraut for the winter in jars
Fermenting vegetables in a jar is very convenient, because later they can be stored in the same container in which they were prepared.
Winter salad is chopped only from white cabbage and carrots. You shouldn't overdo it with root vegetables. It contains a lot of carbohydrates, and we don’t need their excess. Excess sugar can sharply slow down the fermentation process and the cabbage will not have time to ferment.
Carrots in the salad under discussion will occupy a tenth of the total volume. Cut the vegetables into strips, place them in one wide bowl and mash them with your hands until the juice appears.
Mix a tablespoon in a glass coarse salt and a teaspoon of sugar. This amount will be enough for salting three-liter jar cabbage
We place the vegetables in glass containers in layers, salting each layer. When the jar is full, the salt and sugar should run out.
Let's put the container in a warm place for three days. Once a day, the cabbage will need to be pierced to the very bottom with a wooden stick doused with boiling water. The finished product must be stored in the cold.
With apples and cranberries in a barrel
A wooden barrel is not easy to find these days. If you still have it, try cooking cabbage using this original recipe.
Take apples and cranberries approx. equal shares. There should be 5 times more cabbage than other ingredients. For every kilogram of the main vegetable you need to put 30 grams of salt.
Mix everything together. Tamp the lettuce into the barrel. Place it under pressure and put it in a warm place for 5 days. During this time, the cabbage will stop fermenting and will absorb many aromatic substances.
With bell peppers, carrots and onions in a jar
This salad will give a slightly unusual taste Bell pepper and onions. Carrots will also take part in the cooking process, saturating ready dish juiciness. The volume of cabbage is twice that of other vegetables. Carrots, onions and peppers are taken in equal parts.
Vegetables need to be thinly sliced, mixed with salt, sugar and vegetable oil. The calculation of the ingredients will be as follows: for 3 kg of cabbage, add 4 tablespoons of sugar, 2 tablespoons of salt and one tablespoon of vegetable oil. We immediately put the salad into jars and place it in the refrigerator for several days.
With horseradish and garlic
Take a large head of cabbage and one medium carrot. Cut the main vegetable into big pieces, and put the carrots through the processor. Add 100 grams of grated horseradish root and a head of garlic. Squeeze out the cloves through a press.
Mix the vegetables in a bowl. Add three tablespoons of salt and two sugar. We remember the mixture with our hands as if we were going to knead the dough. Place the salad in an enamel container. We'll place some pressure on top. Let's put the cabbage in a warm place for three days.
For spicy salad You will need a whole large head of cabbage, weighing about 3 kg. Cut the cabbage into strips and dilute with carrots and beets. We will need two sweet orange root vegetables, which we will chop using a grater. Let's choose one large beets and also grate it or chop it in a food processor.
The taste of the salad will be perfectly complemented by lemon. Cut it straight with the peel into thin slices.
This recipe uses unusual marinade, which is prepared on the basis of prunes and honey. To pickle one head of cabbage you will need 200 grams of dried fruit, which we first rinse, add a glass of water and boil. Let it simmer for 3 minutes. Finally, add salt (1 spoon) and honey (4 spoons) to the broth.
Mix the vegetables with the marinade, immediately put the salad into jars, close with ordinary plastic lids without sterilizing. Let's put it in the refrigerator, and on the third day we will enjoy the taste of a healthy dish.
Pickling cabbage in Armenian style
For a head of cabbage you will need a medium-sized carrot, one beet, celery root, a bunch of cilantro, 2 hot peppers, and a head of garlic. Cut the listed vegetables, except cabbage, into thin large slices and pepper into rings. Divide the head of cabbage into slices. We tear the cilantro with our hands. Place cabbage and mixed vegetables in a container in layers.
Prepare the brine. We dilute 150 grams of salt in three liters of water. Add 10 peppercorns and 3 bay leaves to the boiling solution. If desired, add half a stick of cinnamon.
Cool the brine and pour it over the vegetables. Leave in a warm place under a load for three days.
Korean Chinese cabbage recipe
A spicy, original dish will help diversify your diet. It may not be to everyone's taste, but it certainly won't go unnoticed. Exact proportions components cannot be calculated. Here everyone should be guided by their preferences.
Kochan Chinese cabbage it is necessary to cut lengthwise into four parts, each of which must be generously rubbed with salt and placed in the refrigerator. After a day, rinse thoroughly.
Next, you should take garlic and hot pepper in equal proportions. Grind them together until homogeneous mass. Coat the cabbage pieces with paste. Leave the dish for a day at room temperature and only then put it in the refrigerator.
How to pickle cabbage so it's crispy
If you fermented cabbage, but it turned out soft, use the following tips:
- try in next time When pickling, do not crush the cabbage, this way it is better to retain its initial properties;
- do not skimp on salt, it will inhibit the growth of harmful microflora and prevent the product from peroxidizing;
- use only late varieties of cabbage;
- maintain cleanliness during cooking, since third-party microorganisms can prevent the fermentation process from proceeding as it should;
- As soon as the juice in the preparation becomes clear, immediately remove the cabbage to a cool place.
The last recommendation, of course, is from the realm of fantasy, but those who follow it claim that the result is excellent. Folk calendar recommends harvesting cabbage for the waxing moon, 5-6 days from the new moon. This method can be used in conjunction with other recommendations.
Marinate vegetables without vinegar
None of our recipes use vinegar. Although the taste of some preparations turns out to be similar to the taste of pickled vegetables. It's all about the added sugar. If you add less salt than salt, the product will ferment more quickly and acquire a characteristic sourness.
An abundance of sugar inhibits the growth of lactic acid bacteria. If you add it twice as much as salt, the fermentation process will not proceed. The activity of microorganisms will slow down. The juice released from the cabbage will taste like a marinade.
We looked at many ways to prepare healthy vegetable and realized that the pickling process is practically no different from pickling. To serve delicious vitamin salad it doesn’t take a lot of time and effort, and the result can exceed all expectations.
It's time to prepare cabbage for the winter. This is a rather messy matter, but it is necessary. After all, this one will be easy to use in any dish: first, second or salads. But not only that. Since this great snack How on dining table, and at the holidays. The thing is that as soon as you add oil and onions to salted cabbage, you will get a salad rich in vitamins.
Yes, it is a large amount of vitamins that we need so much in cold weather. And there are a lot of them in it. For those who don’t know, I’ll tell you which ones exactly. These are vitamins A, B, C, P, K and more. It also contains calcium, fluorine, potassium and sulfur. And I’m generally silent about the fact that it consists of fiber, which is so necessary for our intestines.
In previous articles, attention was already paid to cabbage and also how to cook it. But I would like to dwell on this in more detail. After all, there are so many recipes and they all differ from each other. Although the preparation method is almost identical, the compositions differ. The whole point is that someone likes to add some spices. And there are those who can’t stand them. What type of person are you?
If you don't know the answer to this question, make a jar of each recipe and label them somehow. When you taste it in winter, you will definitely answer this question. And you’ve probably already decided on the method of preparing cabbage. Now let's get started!
It's quite classic way white cabbage preparations. Since it contains the most minimum set products. And as far as I know, many people used to do this not only at home. but also in different canteens. Therefore, this is a long-tested recipe not only by me, but also by most housewives.
Ingredients:
- White cabbage - 1 fork (medium size);
- Carrots – 2 pcs.;
- Salt – 4 tsp.
Preparation:
1. Remove the top two to three leaves from the head of cabbage. We won't need them as they are usually quite dirty and scratched. The fork itself can be rinsed under running water and dried with a paper or kitchen towel.
Next, cut it into 2 – 4 parts. This is so that it is convenient for us to chop it. This can be done using a special shredder. If you don’t have one, then use your most common and favorite knife. Try to keep the straw as thin as possible. We put the finished product in a large container, but I will do everything on the countertop.
The stalk cannot be used, since it is in it that all harmful substances are collected.
2. Wash and peel the carrots. Three it on a coarse grater immediately into the white cabbage.
At this point you can adjust the amount of carrots. Some people like it a lot, while others prefer less.
3. Now mix thoroughly and knead a little with your hands. Then add salt and continue the process. Only now you need to crush it harder to release the juice.
4. Place in a jar. You always need to press it down with your hands or a spoon. It should lie quite tightly in the container. We fill the whole bottle in this way. Place a glass of water on top. Such a load will put pressure on the cabbage and it will be in juice all the time. If the container is not full, then make a cover out of cabbage leaves. And put pressure on him. Leave it at room temperature for 2 – 3 days.
If you don’t have all the cabbage included, and there isn’t enough for the second jar, then in the future this remainder will need to be added to the jar. After all, our mass will settle.
5. Close the container with a regular nylon lid and store it in a cool place.
This will be stored all winter until summer.
Salting cabbage in a quick way in brine:
This method is quite simple. Moreover, he is very popular. After all, you don’t need to make a huge effort to get the vegetables to release enough juice. Here we will simply prepare the brine with which we will pour all our delicious food. Or let’s do it even simpler, but how? I'll tell you now.
Ingredients:
- White cabbage – 2.5 kg;
- Carrots – 1 pc.;
- Salt – 2 tbsp. l.;
- Sugar – 2 tbsp. l.;
- Water – about 1.5 liters.
Preparation:
1. Remove the top leaves from the head of cabbage. We cut it into several parts, so it will be easier for us to hold it in our hands. Next, chop it into thin strips directly into a large bowl using a shredder.
2. Peel the carrots and grate them on a coarse grater. Add to cabbage. Mix well, but do not knead.
3. Place directly into the jar up to the neck, pressing lightly with your hand.
4. Sprinkle salt and sugar on top of the cabbage. We pour water there. It will not pour well, so we help it with a wooden skewer. We pierce it all the way to the bottom. This way we can fill in as much liquid as possible. It should cover the cabbage completely.
5. Cover the top with a lid or gauze and place the jar in a deep bowl. Leave it like this for 2 – 3 days at room temperature. Periodically it is necessary to pierce the mass with a stick so that all the accumulated gas comes out. This is what makes cabbage bitter.
If there is no brine on top, then you need to add the leaked liquid back to the jar. Thus, there should always be brine on the surface.
6. Then close the jar with a nylon lid and put it in the cold for storage.
Using this method, you can add any favorite spices: dill, coriander, bay leaf, etc.
Is it possible to pickle early cabbage for the winter:
Most summer residents try to plant in their garden different varieties. Some are early, but there are also mid-ripening or late. All in order to start eating vegetables that you have already grown with your own hands as early as possible. After all, until this moment you have to buy in stores or on the market.
That’s when the cabbage arrived. Yes, not just one head of cabbage, but many at once. What to do with them? Most people wonder: is early cabbage suitable for pickling? The answer to this question is simple: yes, absolutely! Why not?
The thing is that this type of cabbage is more tender and not so dense than the coarse winter varieties. And our early one does not need to be crushed with such effort. You may not hear that crunch, but it won’t be a mess either. So feel free to choose any recipe you like and go ahead!
Make a few sample jars and you will immediately understand that it is the same as any other variety. Maybe even better. After all, it also stores everything healthy vitamins and minerals that are so necessary for our body. But still, I recommend that you eat this yummy first, and only then start preparing preparations from later varieties.
How to salt early cabbage so that it is crispy:
Don’t know what method to use for such a young vegetable? Then I will be happy to share my option with you. It’s simple, but the result is so delicious that you just can’t resist it. I have never had a jar sit for a long time. Everything is eaten so quickly that the crunch alone is enough to fill the whole house!
Ingredients:
- Early cabbage – 3 kg;
- Beets – 2 pcs.;
- Salt – 2 tbsp. l.;
- Sugar – 1 tbsp. l.;
- Water – 1.5 l.
Preparation:
1. Prepare the head of cabbage. To do this, remove the top leaves. We cut it into 4 parts for our convenience. Using a simple knife, chop the cabbage into thin strips. If you have a special shredder, use it.
2. Peel the beets and grate them on a coarse grater, or on a special grater for Korean carrots.
3. Mix our vegetables, while trying not to crush them too much, because our cabbage is young and quite juicy.
4. Transfer the mass to a jar and press down a little.
5. Dissolve salt and sugar in water at room temperature. Pour the brine into the contents of the jar. To get more liquid in, pierce the cabbage with a wooden skewer.
6. Cover the neck of the container with gauze and place in a deep bowl. Leave to salt for 3 days. If there is not enough brine, then add the liquid that has leaked into the bowl. Then we close it with a nylon lid and put it in the cold for storage.
How to pickle cauliflower in jars: a simple and very tasty recipe
For some reason, we are accustomed to the fact that only white cabbage is salted for the winter. What about the colored one? Can it really only be eaten frozen in summer or winter? Not at all! They also salt it, but they try to do it in an unusual way. So that it differs in taste.
Ingredients:
- Cauliflower – 1 kg;
- Carrots – 500 gr.;
- Bay leaf – 6 pcs.;
- Dill umbrella – 6 pcs.;
- Hot pepper - to taste;
- Salt – 2 tbsp. l.;
- Sugar – 2 tbsp. l.;
- Water – 1.5 l.
Preparation:
1. First, let's prepare the brine. We will need the most common one cold water, not even boiled. Pour it into any container. Add salt and sugar there. Mix well and set aside for a while. We need everything bulk products dissolved in it. Therefore, stir periodically.
Try to use bottled or well water. But not from the tap - chlorinated. Otherwise, there is a chance that our workpiece will deteriorate.
2. Now let's do the vegetables. They need to be washed under running water and cleaned. We separate the cabbage into inflorescences. They should be small so that more can fit in the jar. Cut the carrots into slices about 1 cm thick, or you can also cut them in half.
3. Now let’s fill our clean jars. There is no need to sterilize them, just wash them with any detergent.
So, it’s best to alternate layers: cabbage, carrots. And in the middle of the jar place dill, bay leaf, and, if desired, hot pepper. Pack everything tightly so that the container is not half empty.
4. Now fill the contents with brine right up to the neck. Close with regular ones nylon covers and leave at room temperature for 2 – 3 days. Afterwards you can put it in the refrigerator or any cool place.
This cabbage can be eaten after 2 – 3 weeks. But it keeps well all winter.
On what days according to the lunar calendar is it better to salt cabbage?
There are varieties that ripen as early as September. By the end of October, winter varieties of cabbage are already completely ready, as they were caught by the first frosts. She has already collected enough sugar to be fermented. And our grandmothers and great-grandmothers knew very well when it was better to salt cabbage so that it was tasty and crispy. Therefore, they prepared it only for the waxing moon and on certain days.
The most suitable days are considered women's. This is Wednesday, Friday and Saturday.
Everyone has long known that the Moon influences almost everything that happens on earth. Therefore, microorganisms involved in the fermentation process of cabbage are very active during the full moon. It's not bad! but those microbes that harm cabbage are also active. the same goes for the new moon. Only here it’s the other way around. That is, all the bacteria are not so active, which means the cabbage will take much longer to cook than usual. Therefore, in order for the results to be pleasing, you should not add salt during the new moon or full moon.
In general, they believe that the 5th - 6th day of the waxing Moon is the most suitable.
According to lunar calendar in September, the new moon begins from the 10th to the 24th. But the most favorable: 14, 15 , 19, 21, 22.
In October falls 10 - 23. Favorable: 10, 12, 13, 17, 19, 20.
In November from 8 to 22. The best: 9, 10, 14, 16, 17, 21.
And for those who pickle in December: 8–21. Choose: 8, 12 , 14, 15, 19, 21.
I hope you find our calendar and more useful. All recipes are quite simple and at the same time quick. You can use them to cook cabbage all year round. And I say goodbye to you for today, see you later!
I wonder how many dishes can be prepared from white cabbage? Cabbage is used in salads, soups, appetizers, and as a filling for pies. Cabbage is good both fresh and stewed, and in boiled. And, of course, we all love crispy, juicy salted cabbage! And here's what's interesting - vitamins salted cabbage do not disappear, it contains approximately 30 mg of vitamin C per 100 g of product, this is half daily norm. In addition, cabbage contains a lot of potassium, which has a very beneficial effect on muscles, including the heart muscle. And cabbage fiber promotes intestinal motility. The only limitation is that salted cabbage is not recommended for people with high stomach acidity.
So, let's start pickling cabbage in jars for the winter. I will show you a very simple method of pickling, the cabbage always turns out excellent - juicy and crispy. And I also have one “secret” - for the winter I salt cabbage only during the waxing moon, maybe my experience will be useful to someone. It is better to take “pickled” varieties of cabbage, but I also salted regular, store-bought cabbage. We also need carrots and salt.
We chop the cabbage thinly in a way convenient for you, I cut it with a knife.
Three carrots on a coarse grater.
Now let's start salting the cabbage. I poured 3 liters of water into the pan and added 300 g of salt. We use regular salt, not fine salt. And remembering the ratio is very simple: for 1 liter of water - 100 g of salt. If you salt a lot of cabbage at once, take a 5 liter pan and add 500 g of salt.
Mix the salt in the water thoroughly and add the first portion of cabbage into it. Add enough cabbage so that it is completely covered with water.
Let's note the time, keep the first batch of cabbage in salt water 10 minutes. Wash the jars with soda. We spread the cabbage with our hands, removing it from the pan, without squeezing it. Arrange the layers with grated carrots.
Press the cabbage and carrots tightly into the jar with your hand or a wooden masher.
When the cabbage is compacted, juice is released; it should reach the very top of the jar.
Dip the next batch of cabbage into the same saline solution, but let it sit for 15 minutes. During this time, cut the next portion of cabbage. Keep the third batch in brine for 20 minutes. From 2 kg of chopped cabbage I got 1 liter and one 1.5 liter jars. We cover the jars with lids and place them in deep plates or on a tray, because within 1-2 days the brine will leak out of the jars. Salting cabbage in jars for the winter is almost complete.
Leave the jars at room temperature. When the brine stops leaking, we will close the jars with lids and store them anywhere - at room temperature, in the pantry, and in the cellar.
Juicy, crispy, very tasty salted cabbage is ready for the winter! You can try cabbage after 2 days. With chopped onions, with vegetable oil, with rye bread - incredible pleasure! You can add dill or caraway seeds. Bon appetit!
In a city apartment pickling cabbage in jars for the winter is considered the most acceptable option. The product, as it is eaten, can be prepared again to replenish reserves. Crispy and juicy salted cabbage It will come in handy in winter. It is not only very tasty, but also healthy.
Classic recipepickling cabbage for the winter in a jar
There are many various recipes how to salt cabbage. From them it is easy to choose the one that your family will like. Or you can experiment during the winter and choose the one that will become your favorite.
There are several rules that should be followed in order for pickling to be successful:
- Cabbage should not be frozen; it should be carefully inspected during purchase;
- Later varieties are better suited for pickling, their leaves are tougher, and they will not become soft like a rag during the cooking process;
- It is better to take white heads of cabbage, their leaves crisp better.
The classic cooking option is simple and therefore very popular. It does not use vinegar; the cabbage is fermented naturally.
Sometimes you can find already chopped cabbage and carrots on sale. Buying such a semi-finished product will help save a lot of time.
So, to prepare juicy cabbage necessary:
- 2-3 kg chopped cabbage;
- 1 carrot, grated;
- 1 l — pure water on the jar;
- 2 tbsp. l salt without a slide per liter of water;
- 2-3 tbsp. spoons of sugar.
Preparation:
- Chop the cabbage heads as thinly as possible.
- Grate the carrots on a coarse grater.
- Mix vegetables in a large bowl.
- In the cold boiled water Add salt and sugar until completely dissolved. The brine will not boil - this will help the cabbage ferment faster.
- The jar should be prepared in advance, washed with soda on both sides.
- Brine is poured onto the bottom, and a mixture of cabbage and carrots is compacted on top until the liquid rises to the rim.
- Cover with a cabbage leaf and leave in a cool place.
Watch the video! How to deliciously pickle cabbage
Pickling cabbage in pieces
If you don’t want to chop for a long time and don’t have a special vegetable cutter, you can cut the cabbage into pieces.
To prepare you need:
- cabbage 3 kg;
- carrots – 100-200 g;
- head of garlic;
- sugar – 150 g;
- vinegar 9% - 0.5 cups;
- vegetable oil – 100 ml;
- salt – 2 tbsp. l;
- 1 liter of water.
Cooking process:
- Wash the carrots, peel and grate.
- Remove the top leaves from small heads of cabbage and cut into pieces.
- Place a layer of cabbage and a layer of carrots and garlic in jars.
- The brine is prepared as follows: sugar, salt, oil and vinegar are poured into boiling water and dissolved.
- Hot brine is poured into cabbage jars and sealed with a lid.
Important! Do not fill jars to the top. Be sure to leave 7-8 cm to the edge of the neck. Cabbage pickle may leak during fermentation.
This version of the workpiece is stored in a cool room. Main secret success - loose placement of ingredients. If you press the pieces tightly into the jar, they will not be salted. And if you follow the recipe and packing density, the product will turn out healthy and tasty, and it can be stored all winter.
Watch the video! Cabbage, pickled in large pieces
Salted cabbage with beets
This recipe uses white cabbage, which has a relatively neutral flavor. But beets and spices will give it beautiful view and a pleasant aroma.
To prepare you need:
- head of cabbage;
- beets – 2-3 pcs. medium size;
- garlic – 10-12 cloves;
- peppercorns;
- several pieces of bay leaf;
- 2 tbsp. l. salt and sugar;
- apple cider vinegar 0.5 cups;
- water.
The ingredients are indicated for 1 liter of brine.
Preparing pickles:
- Cabbage is cut into pieces; small heads of cabbage can be divided into 4 parts.
- Beets and garlic are peeled and cut into slices.
- Vegetables are laid out in layers in a jar, alternating cabbage and beets with garlic.
- Spices, salt, sugar and vinegar are poured into boiling water.
- Pour the contents of the jar with hot brine, cover with a plastic lid, and leave at room temperature.
This recipe is simple and quick; the cabbage is ready in 4-5 days. It turns out very beautiful and tasty.
Watch the video! Cabbage slices with beets
Spicy Georgian appetizer
Those who love spicy pickles will definitely like this recipe. The appetizer is easy to prepare, but the taste is spicy and interesting.
To prepare you need:
- small heads of cabbage;
- hot pepper;
- beet;
- celery;
- garlic – 4 cloves;
- salt 1 tbsp. l;
- 9% vinegar 2-3 tbsp. l;
- greens 100g.
You can change the amount of spices depending on your own preferences. This quantity is indicated for a 3 liter jar.
Cooking steps:
- The cabbage is cut into cubes; the leaves are not separated.
- Beets and garlic are peeled and cut into thin slices.
- The hot pepper is cleared of seeds and finely chopped.
- Vegetables are placed in a jar in layers, with garlic poured between them.
- The brine is prepared, salt is added to the water and vinegar is poured in.
- Pour hot brine over the pickles in a jar and cover with a lid.
- Cabbage is marinated according to this recipe for 2 days. After which the jar must be placed in a cold place and gradually emptied.
- The finished product will not be stored for long.
Important! You should know that when a vegetable is cut larger, it will retain more vitamins.
In the video you can clearly see how to prepare pickled cabbage in a jar.
Watch the video! Georgian cabbage
Delicious snack can be cooked at home simple and fast.
Original recipe for cabbage with tomatoes
There are many various blanks from cabbage in jars, but with tomatoes it turns out one of the most interesting.
To prepare you need:
- 5 kg head of cabbage;
- tomatoes 2.5 kg;
- salt – 170-180 g;
- Dill seeds;
- hot pepper pods;
- cherry and currant leaves;
- celery greens.
Salting method:
- Wash the vegetables, chop the tomatoes and shred the cabbage.
- Salt and add spices.
- Vegetables and spices are laid out in layers, a piece of fabric is placed on top and pressed down with a press.
- Cabbage ferments at room temperature for 3-4 days; it must be stirred periodically.
- After this period, the vegetables are placed in jars, sealed with lids and sent to the refrigerator.
This cabbage with tomatoes is tasty and original, it is suitable as an appetizer, independent dish or for preparing various dishes.
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 its 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 fundamental difference there is no 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 large quantity 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.
Salt is best 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 vegetables indoors where 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. We put the finished product into jars.
Unusual recipes - salting cabbage with the addition of spices and other products
Well cooked traditional recipes salted cabbage 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 recipe with hot pepper, cinnamon and other spices. 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. We put it on cabbage leaves lid or plate, 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.
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