It's time to harvest cabbage for the winter. This is a rather weedy undertaking, but it is necessary. After all, this will be easy to use in any dishes: first, second or salads. But not only. Since this is a wonderful appetizer both on the dinner table and on the festive table. The thing is that it is worth adding oil and onions to salted cabbage, and 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 it has a lot of them. For those who do not know, I will tell you which ones. These are vitamins of groups A, B, C, P, K and not only. It also contains calcium, fluorine, potassium and sulfur. And I generally keep quiet about the fact that it consists of fiber, so necessary for our intestines.
In past articles, attention has already been 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 method of preparation is almost identical, the compositions differ. The thing is that someone likes to add some spices. And there are those who can't stand them. What type of people are you?
If you do not know the answer to this question, then make a jar of each recipe and mark them somehow. When you taste in the winter, you will definitely answer this question. And already for sure decide on the method of harvesting cabbage. And now let's get started!
This is a pretty classic way of harvesting white cabbage. Since it includes the most minimal set of products. And as far as I know, many people did this before, not only at home. but also in different canteens. Therefore, this is a long-proven recipe not only by me, but also by most housewives.
Ingredients:
- White cabbage - 1 fork (medium size);
- Carrots - 2 pcs.;
- Salt - 4 tsp
Cooking:
1. Remove the top two or three leaves from the head. We will not 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 to make it convenient for us to chop it. This can be done using a special shredder. If there is none, then use the most common and favorite knife. Try to keep the straw as thin as possible. We put the finished one in a large container, but I will do everything on the countertop.
The stump cannot be used, since it is in it that all harmful substances are collected.
2. Wash and clean carrots. We rub it on a coarse grater immediately into a white one.
At this stage, you can adjust the amount of carrots. Someone likes a lot, and someone prefers less.
3. Now mix well and at the same time knead a little with your hands. Then add salt and continue the process. Only now you need to knead harder so that the juice stands out.
4. We put it in a jar. All the time you need to press it down with your hands or a spoon. It should lie in the container quite tightly. We hammer in this way the whole bottle. Place a glass of water on top. Such a load will put pressure on the cabbage and it will be in the juice all the time. If the container is not full, then make a cover out of cabbage leaves. And put oppression on him. Leave it at room temperature for 2-3 days.
If you don’t have all the cabbage, and there is not enough of it on the second jar, then in the future this balance will need to be reported to the jar. After all, our mass will settle.
5. We close the container with an ordinary nylon lid and put it away for storage in a cool place.
This will keep all winter until summer.
Salting cabbage in a quick way in brine:
This method is quite simple. Plus, he's very popular. After all, you do not need to make a huge effort so that the vegetables produce enough juice. Here we will simply prepare the brine, with which we will fill all our yummy. Or let's do it even easier, 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.
Cooking:
1. Remove the top leaves from the head. We cut it into several parts, so it will be easier for us to hold it in our hands. Next, chop it into thin straws immediately into a large bowl using a shredder.
2. We clean the carrots and three on a coarse grater. Add to cabbage. Mix well, but do not crush.
3. Fold immediately in a jar to the neck, slightly pressing down with your hand.
4. Pour salt and sugar on top of the cabbage. We pour water there. It will not pour well, so we help her 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 with a lid or gauze on top and put the jar in a deep bowl. So leave 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. It is he who makes the 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 we 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 salt early cabbage for the winter:
Most summer residents try to plant different varieties in their garden. Some are early, but there are medium or late ripening. All in order to start eating vegetables 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 just the cabbage arrived. Yes, not one head of cabbage, but many at once. What to do with them? Most people ask themselves: is early cabbage suitable for pickling? The answer to this question is simple: yes, absolutely! Why not?
The thing is that such cabbage is more tender and not so dense than that rough, winter variety. And our early one does not need to be crushed with such effort at all. You may not hear that crunch, but it will not be a slur either. So feel free to choose any recipe you like and go!
Make a few sample jars and you will immediately understand that it is the same as any other varieties. Maybe even better. After all, it also retains all the useful vitamins and minerals that are so necessary for our body. But still, I recommend that you eat such yummy in the first place, and only then proceed to the preparations from later varieties.
How to salt early cabbage so that it is crispy:
Not sure which method to use for such a young vegetable? Then I will be happy to share my version with you. It's simple, but the result is so delicious that you just can't resist it. I have never had a bank for a long time. everything is eaten so quickly that only the crunch is worth the whole house!
Ingredients:
- early cabbage - 3 kg;
- Beets - 2 pcs.;
- Salt - 2 tbsp. l.;
- Sugar - 1 tbsp. l.;
- Water - 1.5 liters.
Cooking:
1. We prepare a 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 there is a special shredder, then use it.
2. We clean the beets and three on a coarse grater, or on a special grater for Korean carrots.
3. We mix our vegetables, while trying not to crush them too much, because our cabbage is young and quite juicy.
4. We shift the mass into a jar and crush it a little.
5. Dissolve salt and sugar in water at room temperature. Pour the brine into the contents of the jar. Pierce the cabbage with a wooden skewer to get more liquid in.
6. Cover the neck of the container with gauze and put in a deep bowl. Leave salted for 3 days. If there is not enough brine, then add the liquid that has leaked into the bowl. After we close the nylon lid and put it in the cold for storage.
How to salt cauliflower in jars: a simple and very tasty recipe
For some reason, we are used to the fact that only white cabbage is salted for the winter. And what about color? Can it really only be eaten in summer or frozen in winter? Not at all! It is also salted, only they try to somehow do it in an unusual way. To make it taste good.
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 liters.
Cooking:
1. First, prepare the brine. We need the most ordinary cold water, not even boiled. Pour it into any container. We pour salt and sugar there. Mix well and set aside for a while. We need all bulk products to dissolve in it. So stir occasionally.
Try to use bottled or well water. But not from the tap - chlorinated. Otherwise, there is a possibility that our workpiece will deteriorate.
2. Now let's take care of the vegetables. They need to be washed under running water and cleaned. We disassemble the cabbage into inflorescences. They should be small so that they fit more in the jar. We cut the carrots into circles about 1 cm thick, or you can also cut them in half.
3. Now let's fill our clean jar. You do not need to sterilize them, just wash them with any detergent.
So, it is best to alternate layers: cabbage, carrots. And in the middle of the jar, place dill, bay leaf, and hot pepper if desired. Pack everything tightly so that the container is not half empty.
4. Now fill the contents with brine under the very neck. We close with ordinary nylon lids and leave at room temperature for 2-3 days. After you can rearrange in the refrigerator or any cool place.
Such cabbage can be eaten after 2-3 weeks. But it keeps well all winter.
What days according to the lunar calendar is it better to salt cabbage?
There are varieties that ripen in September. And by the end of October, winter varieties of cabbage are already fully prepared, as they were picked up by the first frosts. She has already gained enough sugar to be fermented. And our grandmothers and great-grandmothers knew perfectly well when it was better to salt the cabbage so that it was tasty and crispy. Therefore, they prepared it only for the growing moon and on certain days.
The most suitable days are considered female. These are Wednesday, Friday and Saturday.
Everyone has long known that the moon affects almost everything that happens on earth. Therefore, the microorganisms involved in the fermentation process of cabbage are very active during the full moon. It's not bad! but those microbes that harm the cabbage are also active. the same goes for the new moon. Only here it's the other way around. That is, all bacteria are not so active, from which cabbage will be prepared much longer than usual. Therefore, in order for the results to please, you should not salt on the new moon and full moon.
In general, it is believed that the 5th - 6th day of the growing moon is the most suitable.
According to the lunar calendar in September, the new moon begins on the 10th - 24th. But the most favorable: 14, 15 , 19, 21, 22.
In October, 10 - 23 falls. 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 salt in December: 8-21. Choose: 8, 12 , 14, 15, 19, 21.
I hope you find our calendar useful and not only. All recipes are quite simple and at the same time fast. they can cook cabbage all year round. And I say goodbye to you today, see you soon!
Salted cabbage is one of the popular dishes on our table, because it is not only an excellent appetizer, but also an addition to any side dish. However, only skilled housewives with experience can properly cook crispy, white cabbage.
There are many tricks in the procedure for salting instant cabbage: properly selected heads of cabbage, the appropriate proportions of salt, sugar, if necessary - vinegar, the shredding method. All this will eventually lead to the desired result.
Some housewives confuse salting and sauerkraut, however, these are two completely different cooking processes. Salting refers to quick salting, and sauerkraut is long-term, and takes from one to several weeks.
Cabbage is salted with carrots, beets, apples, black pepper and bay leaves. Before laying in a jar, chopped vegetables must be strongly mashed so that as much juice as possible comes out, this will speed up cooking.
Even in the old days, it was believed that in order for pickled cabbage to turn out delicious, you need to wait until the vegetable hits the first frost. Therefore, do not rush into this matter.
Quick pickling cabbage: a simple recipe
If you want to quickly pickle any vegetables, add vinegar to the brine. This quick pickle recipe is for those who don't have much time or space to store pickles.
In just seven to eight hours, you will have ready-made salted cabbage on your table, at least for dumplings, at least for borscht or a pie.
Components:
We chop the head of cabbage with a sharp knife or a special device. If you have it, it will greatly speed up the process. We clean the carrots and three on the largest grater. We put the garlic in a metal bowl, cover it with a saucer and shake it, making an effort, open it and remove it already without the husk.
We dilute the brine in a large cup: mix salt, vegetable oil, sugar, pepper and vinegar, pour in boiled water. Stir so that everything is completely dissolved. Slice garlic into slices.
We put all the prepared vegetables in a deep bowl, lightly knead with our hands and pour the resulting marinade. We cover the bowl with a large lid, put oppression on it and leave it for two to three hours.
Stir, cover again. After seven hours, you can serve ready-made cabbage to the table.
How to pickle cabbage pieces with beets
Cabbage can be salted not only finely chopped with the addition of carrots, but also in large pieces with beets. This pickle is used for open pies, pies, cabbage soup is cooked, meat and fish are stewed with it.
Components:
- Cabbage - 3.5 kg;
- Beets - 0.5 kg;
- Garlic - 4 cloves;
- Horseradish root - 2 pcs.;
- Salt - 100 g;
- Sugar - 0.5 cups;
- Peppercorns - 6 pcs.;
- Laurel leaf - 5 pcs.;
- Cloves - 3 grains;
- Water - 2 liters.
For this recipe for salting instant cabbage, it is best to take a large and tight head, cut it into large pieces. Wash and peel the beets, chop into small cubes. In the cooled boiled water, we dilute the brine: salt, cloves, sugar, pepper, bay leaf. Press the peeled garlic through a press.
We mix all the prepared vegetables, pour the marinade over and cover with a plate or a lid of a smaller diameter than the bowl itself, so that the cabbage is pressed tightly. We put a heavy stone on top or put a jar of water, so that oppression is obtained.
We send the pickle to a dark cool place for two days. Then put the appetizer in glass jars and close with a plastic lid. We leave to be stored in a cold basement or refrigerator.
Try to cook. We have prepared a good selection of recipes from sand, jellied or puff pastry. Experiment with us!
Read how to properly prepare the "Autumn" salad from vegetables for the winter.
Have you tried spruce cone jam? cook it, it's a great sweetness that boosts immunity.
Marinate vegetables without vinegar
The process itself is quite laborious, it is necessary to prepare all the vegetables, spices, containers, working equipment, and sharpen the knives well. After chopping vegetables, you immediately need to tightly stuff them into a jar.
Components:
- Cabbage - 3 pcs.;
- Carrots - 6 pcs.;
- Laurel leaf - 10 pcs.;
- Black pepper - packaging;
- Salt - 4 tbsp. l.;
- Sugar - 2 tbsp. l.;
- Water - 2.5 liters.
Let's take a closer look at a quick way to pickle cabbage without vinegar. We dissolve salt and sugar in heated boiled water, after that we filter everything through gauze and leave to cool completely.
We remove the top spoiled sheets from the head of cabbage, cut it in half and chop it into thin long strips. We put everything in a large enameled bowl.
My carrots and peel, grind on a grater, add to the container. Sprinkle with spices on top.
Mnem chopped vegetables, applying physical strength, you may need several approaches, it all depends on the juiciness of the vegetables. We tightly push the resulting mixture into ready-made sterilized jars.
The tighter you make it, the faster your cabbage will cook. Pour brine on top, cover with a plastic lid, but loosely, and put the jars in bowls in heat. In three days, the appetizer will be ready. Periodically, it is necessary to pierce the salting with a wooden stick to release air.
The cabbage is ready!
Crispy cabbage in two days
In various sources, you can find many recipes for making salted cabbage, but it does not always turn out to be crispy and tasty. Often it turns out soft, not salty enough and for some reason - gray. To avoid such a result, take note of this particular recipe, which never fails.
Components:
- Cabbage - 1 pc.;
- Water - 1 l;
- Salt - 2.5 tbsp. l.;
- Sugar - 1 tbsp. l.;
- Dried dill - 2 tsp;
- Carrot - 1 pc.
Dissolve large iodized salt and sugar in cooled boiled water. Cabbage forks are cut in half and with a sharp knife we begin to chop as thinly as possible. If there are thick layers, set them aside.
We wash the carrots from dirt and clean them with a metal scraper, this will significantly save your time and the removed layer will be thinner than from a knife. Grind the prepared vegetable on a grater.
We put the prepared products in a large saucepan with high sides, knead with our hands and pour in the brine.
We cover with a lid and leave to be salted for forty-eight hours, periodically opening and piercing with a wooden sushi stick to let the air out.
We lay out ready-made instant cabbage in jars, cover with a lid and put it in the refrigerator.
Salt the cabbage hot
There is a very quick method of salting cabbage using certain vegetables and fruits. Within a few hours, a maximum of a day, the dish will be ready.
Components:
- Cabbage - 2 kg;
- Carrots - 2 pcs.;
- Apples - 3 pcs.;
- Cranberries - 100 g;
- Salt - 2.5 tbsp. l.;
- Vinegar - 50 ml;
- Oil - 1 cup;
- Water - 1 l;
- Garlic - 1 head;
- Sugar - 250 g.
We cut off the top layer of leaves from the head of cabbage, if necessary, cut off the damaged areas. We clean the garlic, carrots and apples. It is better to take fruits not sweet, but sour - Semerenko or Antonovka. We chop the cabbage in strips, and the rest of the products in thin slices. We spread the prepared products in layers in a large enameled bowl: cabbage, carrots, cranberries, finish with apples. According to this scheme, we make several layers.
In a metal bowl, mix all the remaining ingredients, put on fire and boil for five to seven minutes. Pour chopped vegetables with hot marinade, cover with a wooden lid and set oppression. Here is a recipe for pickling cabbage in a hot instant way.
- If you tried a little cabbage from a jar and it seemed to you not ready enough, leave it for another half an hour - an hour and try again, because the fermentation process is continuous, and the taste changes quickly;
- For high-quality salting, only coarse salt is needed, fine salt is not good;
- During the fermentation period, vegetables must be completely covered with marinade. If the top layer is dry, increase the oppression or add more liquid to the jar;
- In order for the cabbage to be well salted, it is recommended to cook it for the growing moon;
- The most suitable dish for salting is a wooden barrel;
- If you leave the appetizer to ferment in a cold room, the cooking time may increase by several days;
- If air is not released during the fermentation process, then instant cabbage will turn out with a bitter aftertaste;
- The foam that appears on the surface of the jar should be removed with a holey spoon, as soon as it stops appearing, the salting is ready.
Enjoy your meal!
There are many recipes, and one of them - pickling cabbage in jars with brine. Let's start with the choice of cabbage. It is best to take cabbage of medium-late varieties with rounded or slightly flattened heads for pickling. The leaves should be juicy, not dry and thin. Drop-shaped forks are not suitable for salting.
For salting to be successful, cabbage must contain a sufficient amount of sugar. There are varieties that are best suited for this purpose, for example, Slava. But in general, just taste the cabbage. If it is pleasant to eat it raw, then it will pickle normally. Salting in brine speeds up the process and, if there is a shortage of sugar in cabbage, allows you to correct this deficiency.
Take a fork of cabbage for 2.5-3 kg. Do not take small heads. They will have more waste, and the quality of the larger forks is better. Choose a dense white cabbage. If a strong green, then the finished product will turn out to be grayish.
For this amount, you need to take a couple of carrots, about 300g, a few bay leaves 2-5 to taste, black and allspice peas. Quantity - for an amateur. If you like spicy, then 10-15 peas per three-liter jar. From the given amount, you will get approximately 4 liters of workpiece. You can chop heads of cabbage with an ordinary sharp knife, but a shredder or a vegetable knife will simplify this process, cabbage ribbons will be thinner and more uniform. Cut the head of cabbage in half or quarters, remove the stalk and cut off the thickest and coarsest veins. The width of the strips should not exceed 5 mm. We rub the carrots on a coarse grater or on a grater for Korean carrots.
Place the chopped vegetables in a bowl and stir. You can squeeze a little with your hands, but not necessary. Cabbage, strongly kneaded by hands, will turn out soft in salting. We fill cleanly washed dry jars with a vegetable mixture up to the shoulders or a little higher. Distribute spices evenly during styling.
Pour everything with chilled brine, which we prepare in advance. For him, dissolve 2 tbsp in 1 liter of boiling water. tablespoons of salt without a slide and 1 tbsp. a spoonful of sugar. Instead of oppression, so that the cabbage does not float on the surface of the brine, we insert a plastic lid inside the jar. Put the jar in a bowl and leave at room temperature. Fermentation will go on for about three days. In order for the gases to come out better, you need to periodically pierce the cabbage mass. This can be done with a bamboo sushi stick or a narrow stainless steel knife.
If the brine flows into the bowl, it should be collected in a clean jar. After that, remove the lid from the jar, close the jar and put it in the refrigerator. After cooling, the brine may settle. This is where the one we collected from the bowl comes in handy.
Another recipe for salting cabbage in a jar, this time without brine. The ratio of cabbage and carrots is the same as in the previous recipe. That is, for 3 kg of cabbage, about 300 g of carrots. Finely chop the cabbage, add grated carrots, about 1 tablespoon of salt and mix everything with your hands. Leave the bowl for an hour so that the cabbage gives juice. To make the harvesting successful, choose juicy sweet cabbage and carrots with crunchy, bright, not sinewy flesh. No need to rub the mass with your hands, otherwise you will get rags instead of cabbage strips.
If the raw materials are of high quality, then the juice will be quite enough without it. If it seems to you that the cabbage is not sweet enough, add a little sugar to the mass - about 0.5-1 tbsp. This will speed up the fermentation process. After an hour, transfer the cabbage to jars, adding 2-4 times to a three-liter jar between layers of vegetables 1 bay leaf and 2-3 black peppercorns. You can insert a glass of water of a suitable diameter into the jar to squeeze the cabbage mass. We put the jar in a clean bowl to collect the juice if it runs over the edge. Without sugar, such cabbage can ferment for 5-6 days at room temperature.
Salting cabbage pieces in jars simple and does not require a long time. When salting, you can add carrots, beets, fragrant herbs and spices. For such a preparation, we need a brine, just like with pickling, because coarsely chopped vegetables will not give enough juice. We prepare the brine at the rate of 2 tablespoons of salt a little more than 1 liter of water.
We clean the head of cabbage from a couple of upper leaves, cut it in half. Then each half into 3-4 slices, and the slices, in turn, cut across into 3-4 parts. At the bottom of the jar we throw a bay leaf and 3-4 peppercorns, then lay out the pieces of cabbage, sprinkling them with chopped large straws or carrot slices. If desired, you can add beet slices, garlic, cumin seeds, parsley or celery whole sprigs there. Approximate ratio: for 1 kg of cabbage 100 g of carrots, 100 g of beets, 3-4 cloves of garlic, a couple of sprigs of greens.
You can salt large pieces and ordinary finely chopped cabbage with carrots in one jar, laying both in layers. This will leave you with less free space. The jar, as usual, is filled with cold brine, oppression is placed. We leave the workpiece for 3-4 days at room temperature. The ideal temperature for fermentation is 18-20 degrees. Deviation in one direction or another may disrupt the process.
Methods for salting cabbage in jars
There are as many options for salting as there are housewives, because each has its own tokos, and cabbage has its own taste. Some add vinegar and vegetable oil when salting. But this is an amateur. If you are making a preparation with vinegar, it is better to use wine or fruit, it is much better than alcohol. You can make your own apple cider vinegar, but it is also commercially available. By the way, you can salt not only white cabbage. Suitable for this purpose, and red and colored, but it is better to salt it in brine. Salting red cabbage is done according to the same recipe as white cabbage. But it is better to do it with beets, and not with carrots. If you take a carrot, then do not rub it on a grater, but cut it into large strips or circles.
Salting cauliflower is done differently: for brine for 1 liter of water, take 1 tbsp. a spoonful of salt with a slide and 1 tablespoon of sugar without a slide. Take 2 heads of cauliflower with a total weight of about 1.5 kg, a pound of carrots, a head of garlic, 3-4 black peppers and sweet peas, 3-4 bay leaves. We disassemble the cabbage into inflorescences and blanch in boiling water for 1.5-2 minutes and immediately cool under running cold water. Let's drain in a colander. After that, we put inflorescences and carrots in a jar in layers, evenly adding pieces of garlic and spices. Leave some space at the top of the jar. Pour the brine, put oppression and leave for 2-3 days at room temperature. After that, you can remove the workpiece in the refrigerator. It will be ready in 4-5 days. Allows you to speed up the process quick salting cabbage in jars hot brine.
Hot pickled cabbage in jars allows you to make a workpiece quickly. But vinegar will serve as a preservative here, and not lactic acid, which is formed during natural fermentation. Unfortunately, natural fermentation without vinegar is almost impossible to accomplish in less than 3 days. So, the recipe: for 1 kg of cabbage 100 g of carrots, a couple of cloves of garlic.
We take spices to taste, usually bay leaves and peppercorns, black and allspice. Brine: for 0.5 l of water 100-150 ml of vinegar 6-9%, half a glass of sugar, half a glass of vegetable oil, 1 tbsp. l. coarse salt. Shred the cabbage into thin strips, three carrots on a coarse grater or a grater for Korean carrots, mix everything in a bowl.
We lay out the cabbage slices on the banks not to the top, but leave a little free space. Pour hot brine into jars and leave the workpiece for 3 hours. After that, you can eat it. You can do the harvesting in this way already in the spring. Summer varieties are also suitable. Since it cooks quickly, there is no need to make a large portion. Such a cabbage is stored in the refrigerator under a twisting or plastic lid.
Salting cabbage slices in jars according to the Georgian recipe, at the exit it will give you a wonderful spicy appetizer that has not only excellent taste, but also looks beautiful. It is quite capable of decorating even a festive table. What we need:
White cabbage 3kg
Svela canteen 1.5 kg
Leaf celery couple of bunches
Hot pepper 2-3 pieces (if you don’t like it very hot, take a larger pepper and one)
Garlic 2 large heads
Coarse rock salt 3 tablespoons with top
For this preparation, it is better to take medium-sized heads of cabbage weighing about a kilogram. It should be white, with juicy leaves without thick coarse veins. It is better to choose forks of the correct rounded shape. Beets take not very large, dark, sweet with a thin skin. First, prepare the brine: boil water and dissolve salt in it. Let's cool the brine.
You may need quite a lot of it, so do better with an excess. We remove 1-2 upper leaves from the cabbage, cut the stalk, and then cut the forks lengthwise into 6-8 slices. We do not cut out the stump so that the slices do not fall apart. We cut the beets into thin circles or semicircles. We clean the garlic, wash it, disassemble it into teeth. Each clove is cut into 2-3 parts. Remove seeds from peppers and cut into rings.
We fill the jar like this: put a little beetroot on the bottom, then cabbage slices, layering them with beetroot slices, garlic slices and pepper rings, add 1-2 rolled celery sprigs.
We fill the jar to the top. The topmost layer is beets. To prevent vegetables from floating up and peeking out of the brine, which can lead to mold, we push a plastic lid inside the jar or put a clean bottle of a suitable diameter filled with water or a glass in the neck of the jar. Leave the jars to ferment at room temperature.
The rate of fermentation depends on the air temperature and the sugar content of beets and cabbage. The warmer it is in the kitchen, the sweeter the vegetables, the faster and more actively the process will go. But in too hot weather, it is not worth harvesting. The cabbage will be ready in 3-5 days. After that, the jars are covered with plastic lids and put in the refrigerator. It can be served on the table in slices, as salted, or cut into smaller pieces. We also put the pieces of beets and garlic on a plate, they also taste great. Such cabbage, along with others, will perfectly decorate the festive table.
Salted cabbage in glass jars
Cabbage can be salted not only with carrots. The following few recipes will allow you to prepare it with various additives. The recipes have only one thing in common: they do not require sterilization and can be stored in the refrigerator under plastic lids.
1. Salad: for 5 kg of white cabbage, take 1 kg of onions, carrots, bell peppers, 1 glass of vegetable oil, 9% vinegar, salt and sugar. Finely chop the cabbage, rub the carrots on a coarse grater. Onion cut into half rings. Remove the seeds from the bell pepper and cut into thin strips. Place the vegetables in a large bowl and mix with the rest of the ingredients. Let stand for 5-6 hours, then lay out in clean, dry jars and put in the refrigerator for storage. If the portion is too big for you, make half.
2. Cabbage with apples. You can add apple slices to the cabbage mass, the taste of the workpiece will improve, it will acquire an apple flavor. But it is better to put two or three whole apples in a jar, distributing them evenly. In this case, the apples will be very tasty. And they can be cut into slices when serving and served in a salad bowl along with cabbage. For 1 kg of cabbage, take 100 g of carrots, 100 g of apples, 20 g of salt. Spices: black pepper and sweet peas, bay leaf - to taste.
3. Cabbage with lingonberries. For 1 kg of cabbage 100 g of carrots and 30-50 g of lingonberries. This preparation makes it possible to take less salt, since lingonberries contain a natural preservative. Mix the vegetables in a bowl and salt as you salt a regular salad. Add cranberries and stir. Arrange on the banks, putting oppression on top. After 3-5 days, the workpiece can be removed in the refrigerator. During fermentation, it is necessary to pierce the cabbage mass in order to release gases.
An interesting fact: there are more vitamins in sauerkraut than in fresh cabbage, and their composition is richer.
SALTING CABBAGE FOR THE WINTER. 7 best recipes.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.
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 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.
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.
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. Place in an enameled pan, put sliced raw beetroot and thinly sliced garlic between the pieces of cabbage.
Boil the brine from water, salt, sugar, bay leaf and pepper. Remove from heat, add apple cider vinegar. Pour brine over cabbage. Close the pot with a lid. After 4-5 days, the cabbage is ready.
Traditionally, cabbage is salted with carrots. Thanks to this combination, a delicious winter salad is obtained.
For its preparation it is necessary:
- 5 kg of strong cabbage;
- 1 kg of young carrots;
- 1.5 st. Sahara;
- 0.5 st. non-iodized salt.
Vegetables should be finely chopped. This can be done by hand or with a food processor.
Shredded carrots and cabbage must be poured into a saucepan, sprinkled with salt and sugar.
After that, the vegetables should be mashed and mixed thoroughly so that they release the juice. The finished mixture is laid out in jars and poured with brine.
To prepare it, you need to mix boiled water with 450 g of sugar, 300 g of rock salt. You can also add vinegar essence.
Banks are left open on a pallet in the kitchen. After 5 days, when the fermentation is over, you need to add the brine to the top of the jars and close them with lids. Store the finished dish in the refrigerator. Sterilization is not required.
Quick salting
Not everyone is ready to wait almost a week to enjoy a delicious salad. In this case, you should try a quick salting. According to the recipe, a crispy snack can be eaten after 3 days.
For salting, 3 liter jars are best suited. For such a container, 2 tbsp. l. sugar and the same amount of rock salt, 1 liter of water.
First you need to finely chop the cabbage. To make it juicy and crispy, you should cut the leaves very thinly. Ideally, they should resemble long ribbons.
Pour cold water into a clean jar and pour salt and sugar. Then, shredded cabbage should be placed in the container. It must be carefully tamped with your hands.
A jar without a lid is placed in a deep pan, where a small amount of brine can pour out during the fermentation process. After 2 days, the cabbage will settle a little.
When this happens, you need to add the brine, close the container with a lid and put it in the cold. The next day, the dish will be ready to eat.
The classic recipe for cabbage with carrots has been tried by almost everyone. Therefore, culinary lovers are trying to come up with something new. The following recipes will come to their aid.
Pickled cauliflower
A dense head of cabbage is ideal for salting. It is better not to take yellowish cauliflower, as it will have loose inflorescences and hard “legs”.
The vegetable must be thoroughly washed, disassembled into inflorescences and dipped in boiling water for 1 minute. Then the cabbage is cooled in cool water. Next, you need to chop a small amount of carrots and garlic.
The next step is to prepare the brine. This will require 1 liter of water, 1 tbsp. l. salt and the same amount of sugar. When the water boils, add the rest of the ingredients to it and leave to cool completely.
Layers of carrots, cabbage, garlic, greens, bay leaf are laid out in a wide pan. The last layer should be carrots.
When all the ingredients are laid, you need to pour the brine into the container. Then the pan is covered with a plate and pressed down with something heavy.
Cabbage should be left indoors for several days, and then poured into jars, poured with brine and put in the refrigerator.
Korean cabbage
Fresh cabbage should be washed and cut into 2 halves. Then the vegetable is soaked in water for a day with the addition of 2 tbsp. l. salt.
At this time, you need to prepare the spices. So, pepper and garlic must be chopped, and then salted and put in the refrigerator for a day.
When the cabbage leaves soften, they must be carefully washed under water and greased on both sides with a spicy mixture. Then the cabbage is harvested in jars under oppression for 2 days.
Cabbage with beets
Cabbage should be cut into small pieces, and beets - cubes. You also need to grate the garlic and horseradish.
All ingredients should be thoroughly mixed and put in a jar of brine under oppression. After 2 days, the container can be closed with a lid and moved to the refrigerator.
Ready salad is stored for 3-6 months.
Cabbage with tomatoes
Washed cabbage needs to be chopped. Sweet pepper should be cut into strips. Carrots can be grated or also cut into strips.
This recipe calls for small tomatoes. They need to be washed and cut into 2 halves. All ingredients are mixed and salted.
They are put in jars under oppression for several days. The finished snack is stored in the refrigerator.
Cabbage in tomato sauce
Washed cabbage must be chopped and then blanched in boiling water for 3 minutes. When the water drains, the vegetable is rammed into jars and poured with heated tomato juice.
You can add spices to taste in the container. According to this recipe, the jars must be rolled up, wrapped in a blanket and left until the jars have cooled.
The subtleties of salting
To make the finished dish tasty, it is necessary to take into account the general recommendations during the preparation of cabbage:
Salting cabbage in jars is considered the easiest way to prepare a winter snack, because it does not require special skills and exotic products.
Moreover, you can safely experiment with brine and spices. Thanks to this, cabbage salad will never get bored.
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