Step 1: prepare the vegetables.
Peel the cabbage from withered top leaves, divide into quarters, be sure to remove the stalk so that it does not give off bitterness. Using a special knife, chop the cabbage into very thin strips.Rinse the carrots, remove the skin from them and, rinsing them again after reading, grate them on a medium grater or on a Korean carrot grater.
Place the cabbage in a deep plate, add salt and crush it with a masher and hands to release the juice. It is better to add salt to taste so that you get a little saltier than necessary. Add a little granulated sugar. At the very end, add grated carrots (no need to mash them together with cabbage) and mix everything.
Step 2: pickle the cabbage.
Place large clean cabbage leaves at the bottom of the container in which you will pickle the cabbage, then lay out the prepared vegetables, cover them with cabbage leaves on top, place a flat dish, press the cabbage with your hands and place a three-liter jar filled with water as a press. Leave everything to wander on 3-4 days.
But you can’t leave your cabbage just like that, all this time in the morning, afternoon and evening, or more often, you will need to free it from gases. To do this, you will have to remove the press, remove the cabbage leaves and pierce the contents of the tub or bucket with a wooden stick to the very bottom. You will feel a characteristic smell, not pleasant, but quite tolerable.
Step 3: Place the cabbage in jars.
At the end of 3 or 4 days, when you feel that the cabbage is ready, pierce it to the bottom in last time, and then transfer to clean glass jars, pour in the resulting juice and close the lids. Place the salted cabbage in a cool place, this will stop the fermentation process, and store there throughout the winter.
Step 4: serve cabbage pickled for the winter.
Cabbage pickled for the winter is a storehouse of vitamins and just a very tasty snack. You can make salads from it, delicious side dishes and cook awesome cabbage soup. Of course, in urban conditions it is unlikely that you will be able to pickle a lot at once, but be sure to find room in the refrigerator for at least one three-liter jar, and you will never regret it when you have crispy cabbage on hand in winter.
Bon appetit!
For taste and aroma, you can salt cabbage with lingonberries, cranberries, Antonovka, dill seeds, caraway seeds, mustard, horseradish. They also add not only carrots, but also beets, and Bell pepper.
To keep cabbage crispy longer, always tamp it down in the jar after you take out some of it. Vegetables should always be in brine.
Salted cabbage is the most common winter preparation among the population. The product is healthy, tasty and easy to prepare. There are a lot of recipes. Therefore, everyone will definitely find the ideal option for themselves on how to properly salt cabbage in jars for the whole family for the winter. The main thing is to just rely on the taste preferences of household members and learn a few simple rules concerning salting.
Late and middle varieties and hybrids are subject to salting. Only such specimens will make an appetizing and crispy dish. The vegetable can be checked for maturity. If you squeeze it with your hands and it does not change shape, then such a product is mature and ready for pickling. If cabbage is cut unripe, it will quickly deteriorate and its leaves will not be crunchy. The head of cabbage should be dense, this will make the dish tastier. It is better to choose specimens weighing at least 3 kg. Large forks are a sign of maturity. In such a product great content sugar, which is necessary for the salting process. The stalk should have a white cut. Recommended varieties for pickling:
- Present;
- Amager 611;
- Aggressor;
- Glory;
- Belarusian.
Before pickling cabbage in jars, you need to remove the top leaves. Do not wash the vegetable itself. Cut it into thin strips. You can take a regular knife for this or use a special grater. It is better not to cut the coarse fibers around the stalk. The spices used should also be selected, washed and dried.
Signs for better salting
There are various signs on how to properly salt cabbage in jars for the winter and what day to choose for this. They came from ancient times and are still used today.
- You need to pickle the vegetable on the waxing moon. The best option is on the 5th day after the new moon. The appetizer is sure to be delicious.
- You can follow the calendar. He will tell you when it is better to make the preparation.
- It is recommended to start salting after October 14th.
- There is a belief that you need to pickle cabbage in jars 10 days after the first frost. The crop must be fresh from the garden.
- There is a sign that pickles turn out especially tasty on days that have the letter “r” in their name.
- It is necessary to do the preparation in a good mood.
- You need to add either carrots or beets to the cabbage. If these ingredients are added at the same time, they will give the cabbage an unappetizing grayish color.
- Along with the usual spices, you can include various additives in the recipe: cranberries, lingonberries, grapes, Antonovka apples, anise.
Whether you follow the signs or not is up to you to decide. But certainly what is important for getting delicious crispy cabbage is good recipe, proven over the years. These are the recipes collected in this article. Try pickling a vegetable using any of them, and a delicious dish will appear on your table that fits perfectly into the winter menu.
With dill seeds
It is not difficult to prepare cabbage with dill seeds. The main thing is to have herb seeds. It is better to buy them at a pharmacy or at the market, since there are too few grains in store packages.
Ingredients:
- cabbage – 3 kg;
- carrots – 3 pcs.;
- salt – 2 tbsp. l;
- dry dill seeds – 1 tbsp. l.
Cooking method:
Place the prepared and chopped cabbage in a convenient container. Add salt. In order to properly salt cabbage for the winter, you need to use large rock salt. Small and iodized ones will not work at all.
Mix and mash the contents with your hands. Add grated carrots and dill seeds. Place a weight on top and leave the workpiece on the table.
It is necessary to periodically stir the pickle to free it from excess gases. They can give the product a bitter taste.
On the third day, transfer the workpiece to jars, cover with lids and put in the refrigerator or cellar to wait for winter.
With aspirin (video)
Some housewives prefer to salt vegetables with aspirin. If you are one of them, then you will like this video recipe.
With beets
This recipe is often called “Guriev-style cabbage.” The pickle has a spicy, sweetish taste. The preparation has beets to thank for this flavor.
Ingredients:
- cabbage – 8 kg;
- beets - 3 kg;
- garlic – 2 heads;
- horseradish root – 1 pc. (0.3-0.5 kg)
Brine:
- water – 2 l;
- salt – 100 g;
- sugar – 0.5 cups;
- Bay leaf- 4 things.;
- cloves – 2 pcs.;
- black peppercorns – 10 pcs.
Cooking method:
First of all, prepare the brine: boil water and add all the ingredients. Turn off and cool.
You can cut the cabbage for this recipe. free form. It is better to chop the beets into small cubes. You should use a grater and chop the garlic and horseradish root with it.
The contents are mixed, and the cabbage must first be mashed with your hands. It is more convenient to do this in a spacious container.
Then all this splendor is filled with brine and oppression is placed. Vegetables should drown in liquid.
The mixture must be stirred for three days. Afterwards it is packaged in jars and put in the refrigerator.
Salting option without salt
You can salt cabbage in jars without using salt. This dish will appeal to people who care about their health and generally do not consume salt.
Ingredients:
- cabbage – 2 kg;
- carrots – 0.2 kg;
- garlic – 5 cloves;
- cumin, red pepper to taste.
Cooking method:
Caraway seeds, finely chopped garlic and red pepper are added to the shredded cabbage if desired. It is mixed, placed in a convenient container, and compacted tightly. You need to fill it on top boiled water. Place the load and leave it warm for a couple of days.
Afterwards, you need to squeeze out the pickle and strain the brine. Then add grated carrots and add brine again. Apply oppression and remove for 2 days. Periodically you need to pierce the pickle through with a long stick. After a couple of days the product is ready. This is an excellent option for preparing for the winter.
In Bavarian
An old German recipe with a spicy, original taste. The dish goes perfectly with fried potatoes or sausages. Cabbage can be pickled directly in jars or first using any suitable container.
Ingredients:
- cabbage – 3.5 kg;
- apples – 3 pcs.;
- carrots – 2 pcs.;
- salt – 2-3 tbsp. l.;
- juniper berries – 10 pcs.;
- cumin – 3 tbsp. l.
Cooking method:
Lightly fry the cumin seeds in a dry frying pan and grind with a pestle. Cut the cabbage into small rectangles. Chop the apples into thin slices, cutting out the core. Grate the carrots using a large grater.
In an enamel cup, mix the cabbage with salt and mash it a little with your hands. Add all ingredients. Press the workpiece with pressure. Keep warm for several days. Skim off the foam and pierce with a splinter. Then transfer to jars and refrigerate.
With bell pepper
Salted cabbage with bell pepper looks very beautiful and tastes good. This preparation is always in demand on the holiday table. And during home gatherings, this pickle is also well eaten by household members on both cheeks. However, having sweet peppers and fresh cabbage on hand, you can prepare a delicious
Ingredients:
- cabbage – 5 kg;
- sweet bell pepper– 1500 g;
- carrots – 700 g;
- salt – 100 g;
- sugar - to taste (about 50-100 g).
Cooking method:
Vegetables must be washed and peeled. Cut into strips. You need to salt cabbage correctly for the winter. Important point: Mixing ingredients by hand. Salt is then added to the ingredients. The mixture is packed tightly into jars.
Next, the fermentation process will occur. The brine may leak out of the jar, so it is better to place it in a large and deep cup. Place gauze over the neck of the jar. Twice a day it is necessary to pierce with a torch.
You can taste it; if it doesn’t seem very juicy, add boiled water. On the third day, the fermentation process is completed. You can pour the brine into a saucepan, add a little sugar, and bring to a boil. Then pour it back into the jar and close the lid.
Place in the refrigerator. Constantly monitor the brine so that it covers the vegetables completely.
Recipe for “bathing” cabbage (video)
The original method of preparing pickles allows you to guess 100% with the amount of salt. Try it! You will definitely like it!
Salting with hot brine
A very simple recipe that allows you to salt cabbage not only correctly, but also quickly. And no extra ingredients are required to make pickles.
Ingredients:
- cabbage – 1.5 kg;
- carrots – 1 pc.;
Brine:
- water – 1 l;
- salt – 2 tbsp. l.;
- sugar – 1.5 tbsp. l.
Cooking method:
If you plan to prepare cabbage for the winter, it is better to salt it in jars. Whole cabbage leaves are placed at the bottom of a three-liter jar. Then chopped vegetables, to which brine is gradually added. This way the product is compacted better.
It is necessary to cover the jar with a sheet of paper. Do not forget to pierce the product to the very bottom. It happens that the brine is lost during the fermentation process, then it is necessary to prepare it in reserve and add it to the jar.
When kept warm, after 3 days the product will be ready for use. Or you can leave it for eating in the winter. It will keep well in the refrigerator.
"High Degree"
Vodka is the secret ingredient in this recipe. Very little is required, but this changes the taste radically. The dish becomes rich and interesting. A wonderful snack that you can safely put on festive table. It’s a pleasure to pickle such cabbage in jars for the winter. Simple and takes little time.
Ingredients:
- cabbage – 1 pc.;
- carrots – 2 pcs.;
- salt – 2 tbsp. l.;
- sugar – 1 tbsp. l.
Cooking method:
Cabbage and carrots are chopped and kneaded a little with your hands. Salt and sugar are added. Places tightly in jars. Vegetables should give juice. Then you need to pour a glass of vodka (50 ml) on top.
With honey
Since ancient times, housewives have added honey to various pickles. This beekeeping product not only adds a piquant taste to the preparations, but also gives them healing properties. Try it too. Suddenly, this is exactly the recipe that you have been looking for for many, many years.
Ingredients:
- cabbage – 3 kg;
- carrots – 1 pc. medium size;
- salt – 1 tbsp. l.;
- water - how much it will take;
- honey - 1 tbsp. l.
Cooking method:
Place shredded cabbage and carrots in a cup, mash a little and add salt. Place in a jar, pressing down with a wooden spoon. Fill to the top with water.
On the second day, when the product has fermented, you need to drain the brine. Place the vegetables from the jar into a bowl and squeeze.
Place back into the container and fill with brine, to which you need to add 1 tbsp. honey The workpiece stands at room temperature for another day. And then he goes out into the cold.
Wait and delicious recipe for salted cabbage (video)
With lingonberries
Salted cabbage with lingonberries will appeal to hypertensive patients and people suffering from cystitis. This berry magically fights high blood pressure and inflammatory processes in the genitourinary system.
Ingredients:
- cabbage – 1 kg;
- carrots – 200 g;
- salt – 20-50 g;
- Lingonberries – 150 g.
Cooking method:
If you salt cabbage for the winter in jars using lingonberries, you can use just a little salt. The berry is a natural preservative.
Vegetables can be cut in any way, mixed, salted and added berries. Place everything in jars and apply pressure.
Let it brew for 5 days in a warm place. All this time it is necessary to pierce the cabbage, thereby releasing excess gases. If this is not done, the product will become bitter.
After time, the cabbage is sent for long-term storage in a cold place.
Salting in large pieces
You can salt cabbage in jars not only in shredded form, but also in large pieces. In this version, the vegetable turns out more juicy and looks very appetizing. However, decide for yourself how you prefer to prepare vegetables for the winter.
Ingredients:
- cabbage – 3 kg;
- carrots – 1 kg;
- salt – 75 g;
- sugar – 75 g;
- water – 1 l;
- allspice – 3 peas;
- black pepper – 10 peas.
Cooking method:
The cabbage is cut into large rectangles, approximately 5x6 cm. It is better not to grate the carrots, but cut them into strips or circles. Place vegetables in a jar, adding pepper.
The brine, which contains water, salt and sugar, is brought to a boil. It is poured hot into jars onto compacted vegetables.
Shelf life
Knowing how to properly salt cabbage in jars for the winter, you can achieve long-term storage - up to 7 months. During all this time, she does not lose her taste and beneficial features. Better conditions- This is a dark and cool place. Comfortable temperature is about 0°C. A lower temperature will lead to a decrease in vitamin C, and an increased temperature will lead to severe oxidation of the product.
You can extend the shelf life of blanks using simple rules:
- when adding excess sugar to the preparation (it can also be added when the pickle begins to acidify);
- remove vegetables from the jar only with clean utensils;
- Get rid of mold in a timely manner; mustard powder sprinkled on top of the food will help.
This is how you can extend the life of your pickle. Maybe you also know some ways to increase shelf life? Or do you know how to salt cabbage in jars for the winter in other ways? Share your successful experience in the comments!
The tastiest and crispiest cabbage is obtained if you ferment it on the FULL MOON, as well as on the Waxing and Waxing moon.
This is the 7th, 8th, 9th, 15th, 16th, 17th lunar days October and the 6th, 7th, 13th, 14th, 15th and 16th lunar days of November.
Pickling cabbage in 3-liter jars.
RECIPE 1.
QUICK COOKING CABBAGE.
Shred the cabbage into thin strips or cut into pieces. Place tightly in a 3-liter jar. Pour in cold water, dissolving 2 tablespoons of salt in it (1-1.5 liters of water). Leave the jar in a warm place for 2 days. Then drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and consumption. It’s good to sprinkle the cabbage with carrots. grated on a coarse grater.
Line the bottom of the jar with the top cabbage leaves. Finely chop the rest of the cabbage, leaving a few cabbage leaves whole, they will come in handy later. So, grind the shredded cabbage with salt and grated carrots so that it gives juice (this is for soup). If you add salt for an appetizer, add cumin and cranberries. Push tightly into the jar, cover with the remaining cabbage leaves, cover with a clean cloth - and place a weight on top. You can eat it on the second or third day.
RECIPE 2.
FOR ONE 3 LITER JAR
We will need:
1 large head of cabbage
1 medium carrot
1 tbsp. spoon of sugar
salt to taste
Preparing sauerkraut:
Wash cabbage and remove outer leaves. Cut in half and finely chop.
We put it all in an enamel cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then knead it with your hands (like dough) so that the cabbage juice is released, and the cabbage becomes translucent. At the same time, you need to salt the cabbage little by little - this will make mashing it easier and faster.
Taste the cabbage all the time, I add salt to taste - in the end the cabbage should be slightly saltier than necessary - the salt will then go away when the cabbage sours.
To start the fermentation process, add sugar, a little about a tablespoon for the whole head of cabbage.
The carrots must be peeled and grated on a coarse grater.
Attention! Put carrots in cabbage only when you are ready to put it in a jar - there is no need to mash carrots together with cabbage - it will be tasteless.
Mix carefully
When all the cabbage is laid, it is necessary to apply pressure.
I use a regular nylon lid as oppression - it is quite enough for such a volume.
Press the lid firmly, compacting the cabbage; you will have to do this more than once, because during fermentation gases are formed that tend to lift it to the top. Without pressure, the cabbage will turn out loose and soft, but we want it to be dense and crunchy.
So we finished salting cabbage for the winter, we got a full 3-liter jar.
But there was a lot of cabbage juice. Do not pour it out under any circumstances!
The laborious process of pickling cabbage for the winter is over, but that's not all!
It will be ready only in three days.
Our further actions are:
Place the jar of salted cabbage in a plate or cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that small jar of juice side by side on the table (everything will ferment there too).
The cabbage will ferment at room temperature for 3 days.
All this time, you will need to free it in the morning and evening from the formed gas - hydrogen sulfide - the smell is certainly not pleasant... but tolerable, the main thing is not to leave it in the cabbage. To do this, you will need to pierce it to the bottom with a thick knife - you will see and feel how the gas comes out.
On the first day there will be a little of it, on the second there will be more, and by the evening of the third day the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - on the first day just press the lid and the gas will come out on its own.
When you pierce the cabbage, you need to take out the lid, then put it back in the jar, because it will act as a pressure.
If there is a lot of juice, pour it into a jar.
By the evening of the third day, sour juice will form in this jar, and it will be somewhat viscous and slimy - don’t be alarmed, this is how it should be.
We pierce the cabbage thoroughly one last time, “squeeze out” all the hydrogen sulfide from it, remove the “oppression”, pour the juice from a half-liter jar, close it with a nylon lid and put it in the refrigerator for storage.
That's all! Now you know how to pickle cabbage in a jar for the winter!
By the way, after a day you will notice that the juice is well absorbed into the cabbage, so you shouldn’t pour the juice out of the jar if it all doesn’t fit, just let it sit in the refrigerator next to a 3-liter jar, and after a day or two you take it there and send, otherwise the cabbage will not be so juicy and crispy.
Well, enjoy the excellent taste of sauerkraut, prepared with your own hands, and be healthy!
RECIPE 3.
SALTY THE CABBAGE IN AN ENAMELED BUCKET.
We take products in the following proportions:
for 10 kg of cabbage:
200 - 250g salt.
Optional for improvement appearance and you can add flavor:
500g carrots, grated or cut into narrow strips;
and/or 1 celery root;
or 1 kg whole or chopped apples;
or 100-200g lingonberries;
cumin - to taste.
Chop the cabbage and mix evenly with table salt. To ensure even salting, place the cabbage in a wider container and leave for 0.5-1 hour. Next, place the cabbage in a bucket (pan or jar), compacting it tightly to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, which protect it from spoilage. Place a clean piece of white cloth on top, and on top of it a wooden grid (you can use a plate of a suitable diameter) on which to place a weight. You can use a jar of water as oppression. After about a day, the grate (or plate) should be immersed 3-4 cm in the juice released from the cabbage.
When cabbage ferments, gases are released from unpleasant smell. To remove these gases, you need to pierce the container with cabbage to the bottom with a sharp, smooth stick every 2 days until the release of gases stops.
Cabbage is ready in 15-20 days, depending on the room temperature.
Arrange the finished cabbage in 3 liter jars and put it in the refrigerator.
After removing the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because cabbage left without brine quickly deteriorates and loses some of the vitamin C it contains.
Tip: if you pour a 2 cm layer of vegetable oil on top of fermented cabbage in a jar, it can be stored until May next year (of course, if you don’t eat it earlier.
RECIPE 4.
PICKING CABBAGE IN PIECES.
Cooking method:
We cut the cabbage into pieces, put it in jars, and sprinkle each row with carrots, grated on a coarse grater, and chopped garlic. For a 3 liter jar - 1 head of garlic. Don't stuff the cabbage too much!
The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with a top of salt and 150 g of sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g vegetable oil.
RECIPE 5.
CABBAGE MARINATED WITH VINEGAR.
For 5 liters cold water take one bottle of vinegar, 2 cups of sugar. 1.5 cups salt, carrots. Cut the cabbage into pieces, you can cut it into 4 parts. Place in a saucepan or barrel. Pour in brine and press. Place in a room at room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and main courses.
Some possible options mixtures for sauerkraut:
10 kg of cabbage, 25 g of cumin or dill seeds, 200 - 250 g of salt;
10 kg 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 caraway seeds or dill, 200 - 250 g of salt;
10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of parsnip root, 200-250 g of salt;
10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley, celery and parsnip roots, 25 g of caraway seeds or dill, 200 - 250 g of salt;
10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dill or caraway seeds, 200 - 250 g of salt;
10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves;
10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g of salt;
10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of caraway seeds or dill, 200 - 250 g of salt;
10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of caraway seeds or dill, 80 g of dried juniper berries;
10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of caraway seeds or dill, 200 - 250 g of salt;
10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of caraway seeds or dill, 200 - 250 g of salt;
RECIPE 6.
CABBAGE "GEORGIAN STYLE".
You will need:
- 1 medium head of fresh white cabbage;
- 1 table beet;
- 1 red hot pepper;
- 4 cloves of garlic;
- 100 g celery greens;
- vinegar to taste;
- 1 tbsp. spoon of salt per 1 liter of water.
Cooking method:
Cut the cabbage into large squares, the beets into thin slices, chop the celery and pepper.
Place everything in layers, sprinkle with chopped garlic.
Pour in a boiling solution of salt, water and vinegar, which should completely cover the vegetables.
Place in a warm place for 2 days, then in the refrigerator.
Unfortunately, cabbage prepared according to this recipe cannot be long-term storage.
RECIPE 7.
HOLIDAY CABBAGE.
You will need:
- 4 kg of cabbage;
- 8-12 cloves of garlic;
- 250 - 300 g beets.
Did you know that sauerkraut contains 20 times more vitamin C than fresh cabbage? During the fermentation process in cabbage, like in kefir, a huge amount of probiotics is formed. Cabbage is healthy, tasty, can be stored for a long time, it can be eaten in the form of salads, stewed, prepared fillings for pies, and cooked cabbage soup. There are also many ways to pickle cabbage, thanks to which it turns out different and does not become boring.
Pickling cabbage is not difficult. But before you start preparing for the winter, it’s a good idea to familiarize yourself with some secrets and subtleties. They will help you avoid spoiling your vegetables and get crispy, juicy and aromatic cabbage.
Before you start cooking, watch this funny video.
If you have absolutely no experience in pickling cabbage, start with the simple method of pickling in pieces. There is no need to chop the cabbage for this salad. Vegetables are chopped coarsely, placed in glass jars and filled with marinade. Within a day the cabbage can be served. One drawback is that cabbage prepared according to this recipe cannot be stored for a long time. It must be eaten within 3-5 days. Then it peroxidizes and loses its taste and nutritional properties. Since cabbage cooks quickly, it is better to pickle a new batch after a while.
Recipe ingredients:
- cabbage 1 kg.
- carrots 1 pc.
- garlic 3-4 cloves
For the marinade:
- water 1 liter
- sugar ½ cup
- salt 2 tbsp. spoons
- vinegar 1 glass
- vegetable oil 1/2 cup
Cooking method:
- Wash the cabbage, remove a few top leaves, and cut into large pieces. Peel the carrots, cut into cubes or grate. Chop the garlic into slices; you can crush the small cloves with the side of a knife blade.
- Place the vegetables in a three-liter jar or enamel pan, layering the cabbage with pieces of carrots and garlic.
- Prepare the marinade. Mix water, sugar and salt. Stir until sugar and salt dissolve. Pour in vegetable oil. Bring the mixture to a boil, remove from heat and immediately pour in vinegar. Pour the hot marinade over the cabbage. Leave at room temperature for a day. Store in the refrigerator.
- Advice: Cabbage for pickling should be late or medium varieties with a dense plug. Usually, it is recommended to use large forks for pickling; they yield more finished product and less waste. For salting large pieces, not very large or even small forks are suitable. Cut them into 4-8 pieces into sectors along with the stalk.
Feeding method: Since the marinade contains vegetable oil, the cabbage does not need additional cooking. Remove the crispy pieces from the brine and serve.
For instant cooking For sauerkraut, marinade or brine is usually used. Vinegar is usually added to the marinade, which is not to everyone’s taste. We suggest you try the recipe quick salting cabbage in jars without vinegar. It takes 2 days for cabbage to sour. After which it must be stored in the refrigerator.
Recipe ingredients:
- White cabbage 1 fork
- carrots 1 pc.
- peppercorns 10-15 pcs.
- bay leaf 3-5 pcs.
For the brine:
- water 1 l.
- salt 1 tbsp. spoon
- sugar 1/2 tbsp. spoons
Cooking method:
- Shred the cabbage. Grate the carrots on a coarse grater. The amount of carrots can be adjusted at your discretion. If you like light sauerkraut, reduce the amount of carrots. I like the salad brightly orange color, add more orange vegetable. Please note that with a large amount of carrots, the salad will turn sour faster, so you need to eat it faster.
- Mix carrots and cabbage. Place tightly in a jar, topped with peppercorns and bay leaves.
- To prepare the brine, dissolve the required amount of sugar and salt in water. Pour brine over the cabbage. Place the jar in a deep bowl and leave to ferment at room temperature for 2 days. During the fermentation process, the amount of juice will increase, it may spill out of the jar, which is why the jar of cabbage should be placed in a deep bowl.
- After 2 days, close the jar with a lid and place in the refrigerator.
Feeding method: Before serving, add finely chopped onion, dill or parsley and vegetable oil to the cabbage.
Another simple one quick way pickling coarsely chopped cabbage - Georgian style. Beetroot colors cabbage tender pink color and gives a specific taste. The salad is ready in 24 hours and can be stored in the refrigerator for no more than a week, so you shouldn’t prepare it in large batches for future use.
Recipe ingredients:
- cabbage 1.5 kg.
- carrots 100 g.
- beets 100 g.
- allspice 5-7 peas
- sugar 4 tbsp. spoons
- salt 3 tbsp. spoons
- vinegar 1 glass
- boiling water 2 liters
Cooking method:
- Cut the cabbage into checkers with a side of 3-4 centimeters. Cut carrots and beets into semicircles or cubes. Stir the vegetables and fill a three-liter jar tightly with them. Place allspice peas between the layers of cabbage. Pour salt and sugar into a jar, pour in vinegar and fill the jar to the top with boiling water.
- Leave to ferment at room temperature, placing a deep bowl or some container under the jar into which the juice released during fermentation will drain. After two days, close the jar with a nylon lid and put it in the refrigerator.
- Advice: Add 3-4 peeled and crushed garlic cloves to the jar. The cabbage will acquire a pleasant garlicky smell and piquant taste.
If you intend not only to diversify the table with a delicious cabbage salad, but to preserve the harvest and prepare real sauerkraut for the winter, you should work hard and be patient. Firstly, our grandmothers claim that tasty, juicy and crispy cabbage is obtained only if it is pickled on the 5-6th day of the lunar calendar. Secondly, it is better to salt cabbage in large wooden tubs and store it in the cellar. In the absence of such, an enamel bucket, tank or plastic containers will do. Although experts say that the taste of such cabbage is somewhat different. Thirdly, prepare flavorings that give the cabbage a zest. These can be cumin or dill seeds, horseradish, oak bark, cranberries, lingonberries, apples, celery root, pepper.
Recipe ingredients:
- cabbage 10 kg.
- carrots 300 g.
- salt 200 g.
- cumin seeds 1/2 tbsp. spoons
- peppercorns 1/2 tbsp. spoons
- bay leaf 10 pcs.
- oak bark or grated horseradish root 1 teaspoon
Cooking method:
- Wash the cabbage, remove the top dense leaves, but do not throw away. Chop the cabbage finely using a sharp wide knife or grate it on a special grater. Don't try to chop it too thin if you want crispy cabbage. Grate the carrots on a coarse grater.
- Place shredded cabbage and carrots in a large bowl. Sprinkle with salt and rub with your hands, not too hard, until the juice appears. At the bottom of the pickling container, place some of the whole cabbage leaves removed from the forks at the beginning. Lay out a layer of cabbage and press it down with your fist or a masher until the juice comes out. Sprinkle with some cumin, oak bark, a few peppercorns and a bay leaf.
- Continue layering the cabbage, layering with spices, until you've laid it all out. Cover the top with the remaining whole cabbage leaves, place an inverted lid or plate, and place pressure. It could be ordinary three liter jar with water.
- The fermentation process takes 3-6 days at a temperature of 19-22°C. It all depends on the size of the container in which the cabbage is salted and the temperature. At low temperatures, the fermentation process is slowed down and stops altogether. At high temperatures it peroxidizes, becomes slippery and soft.
- If you did everything correctly, after a while juice and foam will appear on the surface of the tub. It needs to be removed. Every day the cabbage needs to be pierced to the very bottom. wooden stick so that accumulated gases come to the surface. If this is not done, the cabbage will acquire an unpleasant bitter taste.
- On the third or fourth day, you will notice that there is less juice in the cabbage, and it seems to settle. This means that the fermentation process has come to an end. Taste the cabbage. If it seems that it lacks sourness, leave it warm for another day. After this, store in the refrigerator or cellar at a temperature of 0-5°C.
- Advice: The amount of salt, cabbage and carrots in this recipe has been tested for years, so we recommend that you weigh the products accurately and do not use your eye, then everything will definitely work out.
- Sauerkraut It tolerates freezing well, without losing any taste or nutritional qualities. Place the finished cabbage in bags and freeze. Take it out as needed, defrost and eat with pleasure and benefit for the body.