Classic pickling of cabbage for the winter. How to pickle cabbage for the winter: cold method, pickling in jars

18.10.2019

A source of vitamin C and an excellent snack in the autumn-winter-spring period - that’s what sauerkraut is. This vegetable is available on shelves almost all year round, but many housewives prefer to salt cabbage in jars for the winter in order to save time later.

There are many pickling recipes: traditional and unusual, for example, Armenian or Korean. We invite you to get to know some of them.

Preparation

Before you learn how to pickle cabbage in jars for the winter, you should find a suitable variety. Cabbage with leaves of a greenish tint or early cabbage are not very suitable for long-term pickling, it is recommended to choose real cabbage. For example, these could be the varieties “Zavodskaya”, “Kupchikha”, “Kolobok” and others. The top leaves should be removed and damaged areas should be cut out.

Recipes

On the one hand, salting or fermenting cabbage is simple, but on the other hand, there are several important nuances. If they are not taken into account, the workpiece may develop bad smell, mold, vegetables will darken and become unappetizing. Therefore, every experienced housewife adheres to proven recipes for salting cabbage at home, and, if desired, experiments and supplements them with her own culinary secrets.

Cabbage can be salted, fermented and pickled. These are different harvesting methods.

One of the most simple recipes, which assumes minimum quantity ingredients. The result will have to wait a little, but the natural taste of cabbage with maximum preservation of all nutrients is worth it. You can get a valuable product by pickling cabbage in jars, enamel pan (without damage) or plastic bucket.

Number of servings/volume: 3 l

Ingredients:

white cabbage – 2 kg;
carrots – 200 g;
rock salt – 3 tbsp. l.;
black peppercorns – 10 pcs.;
bay leaf – 3 pcs.

Preparation:

Peel the cabbage from the top leaves, remove the stalk, and chop finely.
Peel the carrots and grate them on a coarse grater.
Mix vegetables in a large bowl, add salt.
Rub the mixture with your hands until juice appears.
In a clean three-liter jar, place 1 bay leaf and a few black peppercorns at the bottom.
Fill the jar about halfway with the vegetable mixture, pressing down thoroughly.
Add more bay leaf and pepper.
Place the rest of the cabbage and throw the remaining spices on top.
Place the jar in a room with a temperature of 20-22 ℃, preferably in a bowl, since the juice released during fermentation will pour out over the edges. Cover the top with a lid or plate.
Periodically pierce the cabbage to the bottom wooden stick so that gases escape, otherwise it will have an unpleasant odor. It is convenient to use chopsticks sold in accessories departments for making sushi, but you can make them yourself.
As soon as the fermentation process stops and the released juice becomes clear, the cabbage is ready. After this, it should be placed in a cool place at home.

Delicious and useful workpiece you can start eating after 7-10 days. Bon appetit!

Pickling differs from pickling in that the cabbage is filled with ready-made brine and the process goes a little faster. In this recipe you can use apples (ideally aromatic Antonovka), cranberries, carrots.

Number of servings/volume: 3 l

Ingredients:

white cabbage – 2 kg;
carrots – 100 g;
apples/cranberries – 500 g;
water – 1 l;
rock salt – 2 tbsp. l.;
sugar – 1 tbsp. l.;
black pepper/allspice – 6-7 pieces;
bay leaf – 3 pcs.

Preparation:

Peel the head of cabbage from the top leaves, cut out the stalk, and chop finely.
Peel the carrots and grate on a coarse grater.
If cranberries are added, rinse the berries in a colander; if apples, wash and cut into thin slices, removing the seeds.
Combine cabbage, carrots and apples or cranberries in a large bowl.
Place the mixture in a jar, sprinkle with spices.
Prepare the brine: boil water, add salt and sugar, stir until completely dissolved.
When the brine has cooled to room temperature, pour it over the cabbage with the additives.
Place the jar in a bowl or on a deep plate so that the brine flows out during fermentation, cover the top with clean gauze and an inverted lid, leave in a room with a temperature of 20-22 degrees.
From time to time (about once a day), pierce the cabbage to the bottom with a wooden stick.
As soon as foam stops appearing and the amount of brine increases, the fermentation process is complete. The jar of cabbage needs to be moved to a cold place.

This cabbage can be served as an independent dish or used in cooking winter salads.

You can salt and pickle not only white cabbage, but also red cabbage, Beijing cabbage, cauliflower and broccoli. It is better to salt Beijing not shredded, but cut into pieces.

To prepare marinades, among other ingredients, an additional preservative is necessarily used - vinegar. His presence distinguishes this method blanks from others. You can use store-bought or natural vinegar, such as apple vinegar. Marinating allows you to quickly pickle cabbage and enjoy it within 3-4 days.

Number of servings/volume: 3 l

Ingredients:

white cabbage – 2 kg;
carrots – 200 g;
water – 1 l;
rock salt – 2 tbsp. l.;
sugar – 1 tbsp. l.;
vinegar - 2 tbsp. l.;
black and allspice pepper (peas) – 8-10 pcs.;
bay leaf – 3-4 pcs.

Preparation:

Prepare the cabbage, chop it finely.
Peel the carrots and grate them on a coarse grater.
Mix vegetables in a large bowl.
Thoroughly compact the mixture into a jar, sprinkle with spices.
Make the brine: add salt and sugar to boiling water, stir, remove from heat, cool.
When the solution has cooled to room temperature, add vinegar.
Carefully pour the marinade into the jar until it covers all the cabbage.
Place the jar in a bowl for a day in a room with a temperature of 20-22 degrees Celsius.
After a day, close the jar with a nylon lid and place it in the refrigerator or cellar.

If everything is done correctly, the cabbage turns out white and crispy.

If the workpieces are planned to be stored for a long time, you can salt cabbage in jars according to the recipe given below. If you want to diversify the taste and color, add to the main ingredients sweet pepper, apples, cranberries, beets. What and how much is decided by the hostess. For sealing, you need to take tin or nylon lids, which are first dipped in boiling water, or use twist cans.

Number of servings/volume: 5 l

Ingredients:

white cabbage – 4 kg;
carrots – 500 g;
water – 2 l;
rock salt – 5 tbsp. l.;
sugar – 2 tbsp. l.;
vinegar - 5 tbsp. l.;
sunflower oil – 5 tbsp. l.;
black pepper/allspice peas – 12-15 pcs.;
bay leaf – 5 pcs.
apples, beets, cranberries, sweet peppers - optional.

Preparation:

Peel the cabbage and chop into thin strips.
Wash the carrots, peel them and grate them on a coarse grater.
If apples, cranberries or bell peppers are added, wash and chop if necessary.
Place the vegetable mixture in clean jars, sprinkle with spices and pack tightly.
Boil water, add salt, sugar and vinegar.
Pour oil into jars (per liter volume - 1 tbsp.).
Pour brine over the cabbage and place the jars in a deep saucepan with heated water so that the water covers the hangers of the jars.
Bring to a boil and sterilize half-liter jars of cabbage over low heat for at least 20 minutes, then close hermetically with nylon lids.

This preparation is best used for preparing winter salads or cooking cabbage soup. Bon appetit!

You can learn more about the recipes for pickling cabbage with beets in the article on our website.

This method is used to prepare not only cauliflower for the winter, but also young broccoli. Additionally, you can put onions, carrots, and sweet peppers in the jars. To make cabbage crispy, you don’t need to boil it first – blanching for two minutes is enough.

Number of servings/volume: 3 l

Ingredients:

cauliflower – 2 kg;
carrots – 200-300 g;
sweet pepper – 300 g;
garlic – 1 head;
black peppercorns – 8-10 pcs;
bay leaf – 4 pcs;
water – 2 l;
rock salt – 6 tbsp. l.;
sugar – 3 tbsp. l.;
vinegar - 6 tbsp. l.

Preparation:

Wash the cauliflower and place in boiling water for 2 minutes.
Disassemble into inflorescences.
Wash the carrots, peel and cut into slices, sweet peppers into strips.
Peel the garlic and cut each clove into 3-4 pieces.
Carefully place cabbage, other vegetables and spices in clean, sterile jars.
Make the brine: dissolve salt and sugar in boiling water (you can use the same water you used to blanch the cabbage).
Pour vinegar into each jar based on a volume of 1 liter and 2 tablespoons.
Pour boiling brine over vegetable mixture.
Close tightly with lids and leave until completely cool.
Store the workpiece in a cool place (refrigerator or cellar).

It only takes 2 hours to prepare, but it turns out very tasty!

Video

They share their secrets of making salted cabbage experienced housewives in the following video recipes:

He has been involved in gardening work, especially harvesting and preserving crops, since childhood. Excellent knowledge of the Russian language helps you share your secrets with readers. Twice mom, animal lover - there are two cats and a dog in the house. He is fond of experiments in the garden - the field for them is located right behind the house. Therefore, I am ready to try new recipes for canning and pickling, as well as original dishes from our own harvest and share them with you.

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There are many recipes, and one of them is pickling cabbage in jars with brine. Let's start with choosing cabbage. It is best to use mid-late varieties of cabbage with rounded or slightly flattened heads for pickling. The leaves should be succulent, not dry and thin. Drop-shaped forks are not suitable for pickling.

For the pickling to be successful, the 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 be pickled normally. Salting in brine speeds up the process and, if there is a lack of sugar in the cabbage, it allows you to correct this deficiency.

Let's take 2.5-3 kg of cabbage forks. Do not take small heads of cabbage. They will have more waste, and the quality of larger forks is better. Choose dense white cabbage. If the green color is strong, the finished product will turn out greyish.

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 is for everyone. If you like it spicy, then 10-15 peas per three liter jar. From the given amount you will get approximately 4 liters of workpiece. You can chop the heads of cabbage with a regular sharp knife, but a shredder or vegetable knife will simplify this process; the cabbage ribbons will be thinner and more uniform. Cut the head of cabbage in half or into quarters, remove the stalk and cut off the thickest and coarsest veins. The width of the strips should not be more than 5 mm. Grate the carrots using a coarse grater or a Korean carrot grater.

Place the chopped vegetables in a bowl and stir. You can squeeze it a little with your hands, but it’s not necessary. Cabbage that is strongly crushed by hand will turn out soft when pickled. Fill cleanly washed dry jars with the vegetable mixture up to the shoulders or slightly higher. Distribute the spices evenly during installation.

Fill everything with chilled brine, which we prepare in advance. For it, dissolve 2 tbsp in 1 liter of boiling water. level spoons of salt and 1 tbsp. spoon of sugar. Instead of pressing, so that the cabbage does not float on the surface of the brine, we insert a plastic lid inside the jar. Place the jar in a bowl and leave at room temperature. Fermentation will take about three days. In order for gases to escape 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 drips into the bowl, it should be collected in a clean jar. After this, 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 pickling 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 there are 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 releases its juice. To make the preparation successful, choose juicy, sweetish cabbage and carrots with crunchy, bright, non-wiry pulp. There is no need to rub the mixture with your hands, otherwise you will end up with rags instead of cabbage strips.

If the raw materials are of high quality, then the juice will be quite enough without this. If you think the cabbage is not sweet enough, add a little sugar to the mixture - about 0.5-1 tablespoon. This will speed up the fermentation process. After an hour, transfer the cabbage to jars, adding 2-4 times into 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 a jar to press the cabbage mass. Place the jar in a clean bowl to catch any juice if it overflows. Without sugar, such cabbage can ferment for 5-6 days at room temperature.

Salting cabbage pieces in jars is simple and does not require a long time. When pickling, you can add carrots, beets, aromatic herbs and spices. For such a preparation, we will need brine, just like when fermenting, because coarsely chopped vegetables will not give enough juice. We prepare the brine at the rate of 2 tablespoons of salt per 1 liter of water.

Remove the top pair of leaves from the head of cabbage and cut it in half. Next, each half is cut into 3-4 slices, and the slices, in turn, are cut crosswise into 3-4 pieces. Throw a bay leaf and 3-4 peppercorns at the bottom of the jar, then lay out pieces of cabbage, sprinkling them with chopped large strips or carrot slices. If you wish, you can add beet slices, garlic, cumin seeds, parsley or whole sprigs of celery. 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 herbs.

You can salt large pieces and regular finely chopped cabbage and 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 and pressure is applied. Leave the workpiece for 3-4 days at room temperature. The ideal temperature for fermentation is 18-20 degrees. If there is a deviation in one direction or another, the process may be disrupted.

Methods for pickling cabbage in jars

There are as many options for pickling as there are housewives, because each has its own preferences, and cabbage has its own taste. Some people add vinegar and vegetable oil. But this is not for everyone. If you make a preparation with vinegar, use wine or fruit vinegar, it is much better than alcohol. Apple cider vinegar You can cook it yourself, but it is also on sale. By the way, you can salt not only white cabbage. Both red and colored cabbage are suitable for this purpose, but it is better to salt it in brine. Pickling red cabbage is done according to the same recipe as white cabbage. But it’s better to make it with beets rather than carrots. If you take carrots, do not grate them, but cut them into large strips or circles.

Pickling cauliflower is done differently: for brine, take 1 tbsp per 1 liter of water. a heaped spoonful of salt and 1 heaped spoonful of sugar. Take 2 heads of cauliflower with a total weight of about 1.5 kg, half a kilo of carrots, a head of garlic, 3-4 black peppers and allspice peas, 3-4 bay leaves. We separate the cabbage into inflorescences and blanch in boiling water for 1.5-2 minutes and immediately cool under running cold water. Let it drain in a colander. After this, place the inflorescences and carrots in the jar in layers, evenly adding pieces of garlic and spices. Leave some space at the top of the jar. Pour in the brine, apply pressure and leave for 2-3 days at room temperature. After this, you can put the workpiece in the refrigerator. In 4-5 days it will be ready. Allows you to speed up the process quick pickling of cabbage in jars hot brine.

Pickling cabbage in jars video will help you if you are a complete beginner and have little idea of the entire technological process from the description.

Hot pickling of cabbage in jars allows you to make a workpiece quickly. But the preservative here will be vinegar, 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 liters of water, 100-150 ml of 6-9% vinegar, half a glass of sugar, half a glass of vegetable oil, 1 tbsp. l. coarse salt. Shred the cabbage into thin strips, grate the carrots on a coarse grater or grater Korean carrots, mix everything in a bowl.

We place the cabbage slices in the jars, not all the way to the top, but leave a little free space. Pour hot brine into the jars and leave the mixture for 3 hours. After this you can eat it. You can make preparations in this way in the spring. Summer varieties are also suitable. Since it cooks quickly, there is no need to make a large batch. This cabbage is stored in the refrigerator under a screw-on or plastic lid.

Pickling cabbage pieces in jars By Georgian recipe the output will give you a wonderful spicy snack, which not only has excellent taste, but is also beautiful to look at. She is quite capable of decorating even festive table. What we need:

White cabbage 3kg

Mixed canteen 1.5 kg

Leaf celery, a couple of bunches

Hot pepper 2-3 pieces (if you don’t like it very hot, take a larger size pepper and one)

Garlic 2 large heads

Large 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 succulent leaves without thick, coarse veins. It is better to choose forks of the correct round shape. Take beets that are not very large, dark, sweet with thin skin. First, prepare the brine: boil water and dissolve the salt in it. Let's cool the brine.

You may need quite a lot of it, so it's better to do it in excess. Remove the top 1-2 leaves of the cabbage, trim 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. Cut the beets into thin circles or semicircles. We peel the garlic, wash it, and separate it into cloves. Cut each clove into 2-3 parts. Peel the pepper from seeds and cut into rings.

Fill the jar like this: put some beets on the bottom, then pieces of cabbage, layering them with slices of beets, pieces of garlic and pepper rings, add 1-2 rolled celery sprigs.

Fill the jar to the top. The topmost layer is beets. To prevent vegetables from floating or peeking out of the brine, which can lead to mold, we push a plastic lid inside the jar or place a clean bottle of suitable diameter filled with water or a glass in the neck of the jar. Leave the jars to ferment at room temperature.

The fermentation rate depends on the air temperature and the sugar content in the beets and cabbage. The warmer it is in the kitchen, the sweeter the vegetables, the faster and more active the process will be. But in too hot weather it is not worth making preparations. The cabbage will be ready in 3-5 days. After this, the jars are covered with plastic lids and put in the refrigerator. You can serve it in slices, like salt, or cut it into smaller pieces. We also put the beetroot pieces and garlic on a plate, they also have a great taste. This cabbage, along with others, will perfectly decorate the holiday table.

Pickling cabbage in glass jars

Cabbage can be pickled with more than just carrots. The next 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 onions, carrots, bell pepper, 1 glass each of vegetable oil, 9% vinegar, salt and sugar. Finely chop the cabbage and grate the carrots on a coarse grater. Cut the onion into half rings. Peel the bell pepper from seeds and cut into thin strips. Place the vegetables in a large bowl and mix with the remaining ingredients. Let it sit for 5-6 hours, then put it in clean, dry jars and put it 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 mixture, the taste of the preparation will improve, it will acquire an apple aroma. But it’s better to put two or three whole apples in a jar, distributing them evenly. In this case, the apples will be very tasty. And you can cut them into slices when serving and serve them 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 allspice, 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 use less salt, since lingonberries contain a natural preservative. Mix the vegetables in a bowl and add salt as you would salt a regular salad. Add lingonberries and stir. Place in jars, placing pressure on top. After 3-5 days, the workpiece can be put in the refrigerator. During fermentation, it is necessary to pierce the cabbage mass to release gases.

Interesting fact: There are more vitamins in sauerkraut than in fresh cabbage, and their composition is richer.

Quick salting of cabbage was not available to our ancestors. Once upon a time, salt was valued more than gold and was frequent guest not 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. A variety of 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 partly 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 the growth of 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 simple carbohydrates a vegetable contains, the more active the preservation 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 are mid-early and mid-late varieties and hybrids of cabbage, in which the ripening period from the emergence of seedlings to the full 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 the usual universal kitchen knife, it is convenient to use a special shredder or grater.

If the brine is prepared separately, we will select a suitable container for it. 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. An enamel pan is suitable for this. 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 do not need to be sterilized, but washed with soap or soda and doused with 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 its 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 vegetable oil over the vegetables in a 1 cm layer.

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 a delicious dressing from fresh carrots and bell peppers. Chop vegetables using a food processor. Add the bright mixture with 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 the 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. We will create an unusual aroma using 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.

Mix the prepared 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 prepared from cabbage, sour apples, onions and sweet bell peppers. 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. Cover with 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. 1.5 liters clean water Dissolve a tablespoon of salt and sugar. 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 prepare 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 a fragrant Georgian salad, choose a beautiful large head of cabbage and two small, even beets. A unique aroma is created by 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 pepper 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.

In a glass, mix a tablespoon of coarse salt and a teaspoon of sugar. This amount will be enough to pickle a three-liter jar of 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 in approximately equal parts. 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

Sweet peppers and onions will give this salad a slightly unusual taste. 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

Let's take a head of cabbage large size and one medium carrot. Cut the main vegetable into large pieces and put the carrots through a food processor. Add 100 grams grated root horseradish 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 a 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 beet 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 an unusual marinade, which is prepared based on 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. It is impossible to calculate the exact proportions of the components. Here everyone should be guided by their preferences.

The head of Chinese cabbage must be 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 smooth. 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 not to crush the cabbage next time when pickling, this way it will better 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. The folk calendar recommends harvesting cabbage on 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 vegetables and realized that the pickling process is practically no different from fermentation. Serving a delicious vitamin salad does not require a lot of time and effort, and the result can exceed all expectations.

Salted cabbage is one of the most 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 prepare crispy, white cabbage.

There are many tricks in the procedure for pickling instant cabbage: correctly selected heads of cabbage, appropriate proportions of salt, sugar, and, if necessary, vinegar, the shredding method. All this will ultimately 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 pickling refers to long-term salting, and takes from one to several weeks.

Cabbage is salted with the addition of carrots, beets, apples, black pepper and bay leaves. Before putting the chopped vegetables into the jar, you need to mash them thoroughly so that as much juice as possible comes out, this will speed up the cooking.

Even in the old days, there was a belief that in order for pickled cabbage to turn out tasty, you need to wait until the first frost hits the vegetable. Therefore, you should not rush into this matter.

Quick pickling of cabbage: a simple recipe

If you want to quickly pickle any vegetables, add vinegar to the brine. This recipe quick salting cabbage is intended for those who do not have extra time or a lot of space to store pickles.

In just seven to eight hours you will have ready-made salted cabbage on your table, whether for dumplings, borscht or pie.

Components:

We chop the head of cabbage with a sharp knife or a special device. If you have it, it will significantly speed up the process. Peel the carrots and grate them on the coarsest grater. Place the garlic in a metal bowl, cover it with a saucer and shake it, with some effort, open it and remove it without the husk.

In a large cup, dilute the brine: mix salt, vegetable oil, sugar, pepper and vinegar, pour in boiled water. Stir until everything is completely dissolved. Chop the garlic into slices.

Place all the prepared vegetables in a deep bowl, lightly knead them with your hands and pour in the resulting marinade. Cover the bowl with a large lid, place pressure on it and leave for two to three hours.

Stir and cover again. After seven hours, you can serve the finished 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 and pies, cabbage soup is cooked, and meat and fish are stewed with it.

Components:

Cabbage – 3.5 kg;
Beetroot – 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 l.

For this recipe for pickling instant cabbage, it is best to take a large and tight head, cut it in large pieces. Wash and peel the beets, chop them into small cubes. In the cooled boiled water dilute the brine: salt, cloves, sugar, pepper, bay leaf. Press the peeled garlic through a press.

Mix all the prepared vegetables, pour in the marinade and cover the top with a plate or lid of a smaller diameter than the bowl itself so that it presses the cabbage tightly. Place a heavy stone on top or place a jar of water so that it becomes oppressive.

We send the pickles to a cool, dark place for two days. Then place the appetizer in glass jars and close with a plastic lid. Leave it to be stored in a cold basement or refrigerator.

Try cooking. We have prepared a good selection of recipes from shortbread, jellied or puff pastry. Experiment with us!

Read how to properly prepare “Autumn” salad from vegetables for the winter.

Have you tried the jam from fir cones? cook it, it’s an excellent sweet that boosts immunity.

Marinate vegetables without vinegar

The process itself is quite labor-intensive; it is necessary to prepare all the vegetables, spices, containers, work equipment, and sharpen the knives well. After all, having chopped the vegetables, you immediately need to fill the jar tightly with them.

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 l.

Let's take a closer look quick way pickling cabbage without vinegar. Dissolve salt and sugar in heated boiled water, then strain everything through cheesecloth and leave to cool completely.

We remove the top spoiled leaves from the head of cabbage, cut it in half and chop it into thin long strips. Place everything in a large enamel bowl.

Wash and peel the carrots, chop them on a grater and add them to the container. Sprinkle spices on top.

Mash the chopped vegetables using physical force; you may need several approaches, it all depends on the juiciness of the vegetables. Push the resulting mixture tightly into the finished sterilized jars.

The tighter you do this, the faster your cabbage will cook. Pour brine on top, cover with a plastic lid, but loosely, and place the jars in bowls in a warm place. In three days the appetizer will be ready. Periodically it is necessary to pierce the salting with a wooden stick to release the 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 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;
Carrots – 1 pc.

Dissolve coarse iodized salt and sugar in cooled boiled water. Cut the cabbage in half with a fork and begin shredding it as thinly as possible with a sharp knife. If you come across thick layers, set them aside.

We wash the carrots from dirt and clean them using 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.

Place the prepared products in a large saucepan with high sides, knead with your hands and fill with brine.

Cover with a lid and leave to salt for forty-eight hours, periodically opening and piercing with a wooden sushi stick to allow air to escape.

Place the prepared instant cabbage into jars, cover with a lid and store in the refrigerator.

Hot salting cabbage

There is very quick method pickling cabbage using certain vegetables and fruits. In just a few hours, or a day at most, 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 glass;
Water – 1 l;
Garlic – 1 head;
Sugar – 250 g.

We cut off the top layer of leaves from the head of cabbage and, if necessary, cut off damaged areas. Peel garlic, carrots and apples. It is better to take not sweet fruits, but sour ones - semerenko or antonovka. Shred the cabbage into strips, and the remaining products into thin slices. We lay out the prepared products in layers in a large enamel bowl: cabbage, carrots, cranberries, and finish with apples. Using this scheme we make several layers.

Mix all the remaining ingredients in a metal bowl, put on fire and boil for five to seven minutes. Pour the hot marinade over the chopped vegetables, cover with a wooden lid and set the pressure. Here is a recipe for quick and hot pickling of cabbage.

If you try some cabbage from a jar and it doesn’t seem ready enough for you, leave it for another half an hour or an hour and try again, because the fermentation process occurs continuously and the taste changes quickly;
For high-quality salting, only coarse salt is needed, fine salt is not suitable;
During the fermentation period, vegetables must be completely covered with marinade. If the top layer is dry, increase the pressure or add more liquid to the jar;
To ensure that cabbage is well salted, it is recommended to cook it during the waxing moon;
The most suitable container for pickling is a wooden barrel;
If you leave the appetizer to ferment in a cold room, the cooking time may increase by several days;
If you do not release air during the fermentation process, then instant cabbage will have 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 pickling is ready.

Bon appetit!

Salted cabbage is healthy and delicious preparation. It contains a lot of vitamins and microelements, which in the cold season protect the body from colds. To diversify your table and prevent flu or ARVI, stock up on salted cabbage for the winter.

Which cabbage is suitable for pickling?

For pickling, you will need late varieties of cabbage, which is also stored for winter storage. The best varieties are: Podarok, Dobrovodsky, Marathon, Kolobok and others like that. You also need to buy fresh carrots and spices. Some recipes also call for apples or cranberries.

How to salt cabbage at home - recipe with salt

This tried-and-true recipe will make your cabbage crispy and flavorful.

Remove the top leaves from the cabbage. Cut the head of cabbage lengthwise into quarters, and then chop it using a special shredder or using a wide, sharp knife.
Peel the carrots and grate them on a coarse grater. For 1 head of medium-sized cabbage, you will need 1 large or 2 small carrots.
Mix cabbage and carrots and weigh the mixture. For each kilogram of preparation, place 8-10 peppercorns and 2 bay leaves. Before doing this, chop the bay leaf.
Place cabbage with carrots and spices in a wide bowl and sprinkle with coarse salt. For each kilogram of prepared salt products, take 20 grams (1 level tablespoon).
Rub the cabbage with salt to release moisture.
Transfer the cabbage to a three-liter jar or enamel pan. Press the vegetables down a little. Place a saucer or plate on top of the cabbage, and place a liter jar of water on it - you will get oppression.
Cover the dish with cabbage with a napkin and leave it in a warm kitchen for 2-3 days. Every day, pierce the cabbage with a long wooden stick - excess air will escape from the cabbage.
When the cabbage becomes sour, remove the pressure from it and cover the jar with a lid. Store salted cabbage in the refrigerator or on a cold balcony.

Salted cabbage goes well with any meat dishes, and you can also use it to cook pies, kulebyaki, and dumplings.

How to pickle cabbage at home - recipe with salt and sugar

This cabbage turns out sweet and sour and is good served as an appetizer.

Make a brine from 1 liter of water, 2 tablespoons of salt and 1 tablespoon of sugar. Cool the brine to room temperature.
Chop the cabbage and mix it with carrots, pepper and bay leaf. Take all ingredients as in the previous recipe.
Place the cabbage in a jar and press it down a little. Pour brine over the cabbage and apply pressure.
Keep the cabbage warm for 3-4 days, and then transfer the preparation to the cold.

Cabbage prepared according to this recipe, when long-term storage may acidify, if you have a small family, then prepare the dish in small portions, for example from 1 kg of vegetables. They will need 1 liter of brine.

How to pickle cabbage at home - recipe with apples

You will need the following products:

cabbage – 2.5 kg;
carrots – 400 g;
apples – 400 g;
salt and sugar - 70 g each;
allspice and bay leaf - to taste.

Chop the cabbage and mix it with grated carrots. Sprinkle the cabbage with salt and sugar and rub with your hands until the juice appears. Add a few peppercorns and a pinch of chopped bay leaf. Layer the cabbage in a jar. Place each layer with apple quarters, the seed pods of which have been removed first. If the apples are large, then cut the quarters in half lengthwise. Press down the cabbage in the jars and leave to ferment in a warm place. Poke the cabbage with a stick to remove excess gas. After 5-6 days, transfer the cabbage to a cool place.

How to pickle cabbage at home - recipe with cranberries

Chop 3 kg of cabbage and mix it with 100 g of grated carrots. Salt the vegetables (75 g) and rub with your hands until a small amount of juice appears. Then put 1 tablespoon of granulated sugar, 100 g of fresh cranberries, 10-15 peppercorns, 1 teaspoon of dry dill seeds into the cabbage. Stir the cabbage again, but very carefully so that the cranberries do not get crushed. Transfer the workpiece into a jar and place any pressure on top. Keep the cabbage warm for 2-3 days until it finishes fermenting. Don't forget to pierce the vegetables with a wooden skewer. Place the finished cabbage in the refrigerator.

You will find another recipe for salted cabbage in the video. It is fermented with beets and produces a beautiful pink color and unusual taste.