Crispy salted cabbage for the winter: recipes and secrets. Crispy cabbage until the end of winter

Pickling cabbage in 3-liter jars.

RECIPE 1.
QUICK COOKING CABBAGE.

Shred the cabbage into thin strips or cut into pieces. Tight
put in 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 the 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 we knead it with our hands (like dough) so that the cabbage juice is released, and
The cabbage will become 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 it’s cabbage
there should be a few more salts than necessary - the salt will then go away when the cabbage sours.

To start the fermentation process, add sugar, a little about
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 a pressure - it’s quite
enough for this 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, it turned out to be a full 3
liter jar.

But there was a lot of cabbage juice. Do not pour it out under any circumstances!
The labor-intensive process of pickling cabbage for the winter is over, but it's not yet
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 her from the morning and evening.
the resulting gas - hydrogen sulfide - the smell is certainly not pleasant...
but it’s tolerable, the main thing is not to leave it in the cabbage. For this it will be necessary
pierce it to the bottom with a thick knife - you will see how the gas comes out and
you will feel it.

On the first day there will be a little of it, on the second more, and by the evening of the third
During the 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 on its own.

When you pierce the cabbage, you need to remove the lid, then put it back
back to the jar, because it will act as oppression.

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 last time thoroughly “squeeze” all the hydrogen sulfide out of the cabbage, remove the “pressure”, 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 doesn’t all fit,
just let it sit in the refrigerator next to a 3-liter jar, and after a day or two you will send it there, otherwise the cabbage will not be so juicy and crispy.

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. For
salt the cabbage evenly, place it in a wider container and
stand for 0.5-1 hour. Next, place the cabbage in a bucket (pan or
cans) tightly sealed 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 with an unpleasant odor are released. 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
room temperature.

Place the finished cabbage in 3-liter jars and put 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.

RECIPE 4.
PICKING CABBAGE IN PIECES.

Cooking method:
We cut the cabbage into pieces, put it in jars, and pour each row
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 like this: for 1 liter of water – 2 tbsp. l. with a top of salt and 150 g
sugar, 100 g 9% vinegar or 1 tbsp. l. essences, 100 g vegetable
oils

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 for meals.
dishes.

Several possible options for mixtures for sauerkraut:
10 kg of cabbage, 25 g of cumin or dill seeds, 200 – 250 g of salt;

10 kg cabbage, 25 g cumin or dill seeds, 100 g dried berries
juniper, 200 - 250 g salt;

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

10 kg cabbage, 400 – 450 g carrots, 350 – 400 g parsnip root,
200-250 g salt;

10 kg cabbage, 200 – 250 g carrots, 150 – 200 g parsley roots,
celery and parsnips, 25 g of caraway seeds or dill, 200 - 250 g of salt;

10 kg cabbage, 300 g carrots, 200 g onions, 25 g dill or caraway seeds,
200 – 250 g salt;

10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves;

10 kg cabbage, 500 g apples, 25 g dill or caraway seeds, 200 - 250 g
salt;

10 kg cabbage, 300 g carrots, 150 g apples, 25 g caraway seeds or dill,
200 – 250 g salt;

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

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

10 kg cabbage, 200 g red rowan berries, 300 – 500 g apples, 25 g seeds
cumin or dill, 200 - 250 g 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 celery and pepper.

Place 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 warm place, then into 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.

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 method:

Chop the cabbage in large pieces. Place in an enamel pan, place chopped cabbage between pieces raw beets and thinly sliced ​​garlic.

Boil brine from water, salt, sugar, bay leaf and pepper. Remove from heat, add Apple vinegar. Pour brine over cabbage. Cover the pan with a lid. After 4-5 days, the cabbage is ready.

1. Spicy cabbage instant cooking- 15 minutes!

Very quick cabbage - 15 minutes and you're done!
Preparation:
We take three kilograms of cabbage at the rate. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze 3-4 cloves of garlic from the garlic. Mix everything.
Making the marinade:
We put one and a half liters of water on the fire. Add 200 grams of sugar, 3 tablespoons of salt (without top),
250 gr. sunflower oil. When it boils, pour in 200 gr. vinegar 9%. It should boil for 2-3 minutes.
The marinade is ready.
Pour the hot marinade over the cabbage (This softens the cabbage a little. But only a little. So don’t be afraid to pour it hot, right from the stove. The cabbage will sit in this marinade for 2 hours. And you can eat it. Now many people do cabbage this way. Previously, they did it in the usual way, I had to wait until it fermented and began to sour.

And this method is fast. Cabbage is tasty and full of vitamins. CRUNCHY!!! Mix. Let stand for 2 hours. Mix again and pack into jars.
Very tasty and healthy!

2. Cauliflower in marinade

I've been making this cabbage for a long time. This bright, undoubtedly original and very tasty preparation will delight those who love cauliflower, same as me.
Cabbage has an interesting taste - sweetish and at the same time slightly sour.

Wash cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 liter jar, between the layers put 1 peeled, washed and chopped carrot, 1 sweet pepper, hot pepper to taste, celery stalks or root.
You can add other vegetables.
Marinade:
3 tbsp. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,

a couple of bay leaves, a few peas of allspice.
Bring the marinade to a boil and pour it over the vegetables. Cool. Keep in the refrigerator for 2 days and then enjoy the taste. I really love this cabbage.

3. “Delight” (especially for NON-zucchini lovers)!

This recipe is amazing for many reasons:

1. It’s very easy to prepare, with minimal effort on your part.
2. it turns out very tasty, delivering maximum pleasure
3. the most important thing!!! This salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has yet guessed what the salad was made from the first time - EVERYONE says “SOOO delicious pickled...CABBAGE!!!”

3 kg of already peeled (!) zucchini, 0.5 kg of onions, 0.5 kg of carrots.

Grate carrots and zucchini on a Korean grater. it is necessary (!). otherwise your secret will be revealed.

Cut the onion into thin half rings.
Add to vegetables: 1 tbsp. sugar, 2 tbsp. raises butter (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt
Mix all this in a large container carefully and lovingly with your hands, immediately put it into jars (0.7-liter is most convenient) and wipe for 15 minutes.

All!!! I've been writing longer than I've been doing. Very fast. Vitamins are preserved. Zucchini (aka cabbage) is crunchy. The main thing is SOOO delicious. With some good vodka and some shish kebab (or just some potatoes) - he'll go crazy!

4. Marinated cabbage rolls with spicy carrots!

Recipe by Natalia Molchanova.
Our cabbage rolls will be ready a day after they have been left in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For the marinade:
- 0.5 l of water, 1/4 tbsp. sunflower refiner oil (maybe a little less)
- 2 tablespoons salt (or to your taste), 1/2 cup granulated sugar (or to your taste)
- 2/3 tbsp vinegar (or to your taste), allspice - 3-4 peas
Mix, heat until boiling. Turn off the heat and pour in the vinegar.

Place a small head of cabbage (about 1-1.5) in boiling water, and gradually disassemble it into leaves, in the same way as for preparing regular cabbage rolls. The leaves should be slightly soft.
Place on a plate and cut off any thick spots with a knife.
Grate the carrots on a Korean grater, season with marinade, stir and let it brew for at least half an hour. Sprinkle with sesame seeds.
Marinade: sesame oil, vinegar, salt, sugar, garlic, a mixture of peppers (mustard seed, coriander, allspice, black pepper, red pepper).
Place the carrot filling on the cabbage leaf and roll it into a cabbage roll. If the leaves are very large, you can divide them into several parts.
Place the cabbage rolls in a deep container, add 2-3 bay leaves and pour in the chilled marinade.
Place under a press and leave to marinate for a day at room temperature.
Then put it in the refrigerator.

5. Pickled cabbage

The cabbage turns out crispy and incredibly tasty!
Ingredients:
- 2 kg cabbage, 3 carrots, 3 beets
For the marinade:
- 0.5 liters of water
- 3 heaped tablespoons of sugar
- 3 level tablespoons of salt
- 1/2 cup sunflower oil
- a pinch hot pepper ground
- 2 bay leaves
- 3/4 cup vinegar
- 1 head of crushed garlic
Preparation:
1. Chop the cabbage.
2. Grate carrots and beets.
3. Cook the marinade: boil everything for 10 minutes.
4. Mix with cabbage, place in jars and sterilize for 10 minutes.

6. Salad "Simply GENIUS!"

Girls... so delicious... the tomatoes are fresh, the cabbage is crunchy....
Required:
1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots
If you don’t have any vegetables, then take 2 kg. another vegetable.
Cut everything into a salad, grate the carrots. Mix all the vegetables.
And add there:
rast. oil -200g. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons
Mix everything. Put on fire. Bring to a boil and simmer for exactly 2 minutes.
Immediately pour into jars. Roll up. Wrap up.

7. Pickled cabbage with beets

Pickled cabbage is an excellent appetizer and a good addition to many main courses, and preparing such cabbage is easy and simple. Please your loved ones with such delicious cabbage!
Ingredients:
Cabbage - 2 kg, Carrots - 2 pcs, Beetroot - 1 pc
For the marinade:
Water - 1 l, Sugar - 150 g, Salt - 2.5 tbsp, Sunflower oil- 150 g
Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head

Cut cabbage weighing 2 kg into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots and 1 large beet. Mix all this and put it in a saucepan. It turns out a lot.
For the marinade, mix water, sugar, salt, oil, Bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the hot marinade into the cabbage in a saucepan, cover the top with a plate without any weight (press down a little with your hand first so that a little of the marinade appears visually on top, then it will fit under the plate on its own).
Leave for a day at room temperature. You can use it every other day. Spicy lovers can add pepper and chili for spiciness.

8. Bomb cabbage

Ingredients:
-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets.
Marinade:
150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar
2 tbsp. - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water
Preparation:
1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar.
2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour boiling marinade over cabbage.
3. Ready in the morning! You can eat!

9. Pickled cabbage (large leaves)

Preparation:
Cut the cabbage into large squares so that you get “stacks” of cabbage leaves. Grind one carrot on a grater. Cut one hot pepper in half (this is for spicy lovers). Carefully place the “stacks” in a jar, sprinkle with carrots. Place a hot pepper in the middle of the jar (for those who like it spicy). Do not compact the cabbage. Fold loosely.

To prepare the brine at the rate of
for one 3-liter jar:
Boil 1 liter of water. Add 1 cup sugar, 2 tablespoons salt
After cooling, add to the brine: 1/3 cup 9% vinegar
Pour the brine into the jar. Place the jar in the refrigerator. After three days, the white cabbage is ready,

sweet, tasty, crispy. (Tatiana Zubchenko)

10. Sauerkraut

I would like to bring to your attention my favorite recipe for fermenting cabbage.
This recipe is good because at any time you can very quickly (literally 2-3 days) ferment not a large number of cabbage and then store it in the refrigerator.
Show in full..And this is important in city apartments, where there is catastrophically little space for storing canned food, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.

So the preparation:
- Fill a 5 liter jar tightly enough with shredded cabbage + carrots (I grate it on a coarse grater)
- pour in pre-prepared COLD brine (dissolve 3 heaped tablespoons of salt in 2 liters of BOILED water);
- the cabbage is fermented in a warm place for two days, so that there is no bitterness, be sure to periodically pierce it, releasing the accumulated gas (I think everyone knows this);
- on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it;
- fill it with already sweetened brine and put the jar in the refrigerator, by evening the cabbage is ready.

A small nuance... in warm conditions, cabbage quickly ferments, but if the apartment is a little cold, the process will take a little longer.
If you didn’t drink the brine faster than the cabbage ran out (and that’s exactly what happens with us), then you can cook wonderful sour cabbage soup with it.

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. Chop the bay leaves before doing this.
• 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 may turn sour when stored for a long time. 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 bruised. 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 it turns out beautiful Pink colour and unusual taste.

How to salt cabbage for the winter in 3-liter jars so that it is crispy and where to store it? Advice from experienced housewives. * Chop the cabbage and grate the carrots. Place tightly in a jar. For a liter of boiled chilled water, add 1 tablespoon of sugar and 2 tablespoons of salt. Pour the prepared brine over the cabbage. Leave for 3-4 days at room temperature. Then close the lid and put it in the refrigerator. It turns out crispy and can be stored in the refrigerator or on the balcony for a long time. But, as a rule, it is eaten very quickly. From such cabbage you can boil cabbage soup and make solyanka. Just don’t forget to place a plate under the jar while the cabbage is standing at room temperature, otherwise the brine will rise. * The crunch depends on the type of cabbage; you need white cabbage (white in color). Chop some grated carrots, salt (a handful, one and a half) into a large bowl, mix gently with your hands, slightly pressing, when it becomes wet, transfer to an enamel bucket, pressing each layer firmly, under a load and for 3 days in a warm place, pierce every day wooden stick. Then transfer to 3 liter containers (5 are possible) glass jars and in the cold so that they freeze, but you can also put it in the refrigerator, but there is a risk that the brine will leak (if the refrigerator is not cold enough.) * I cut cabbage with carrots, stuff it into a three-liter (or any other) jar, pour it hot brine per liter of water: 2 tablespoons of salt, 1.5 tablespoons of sugar. Place cabbage leaves at the bottom of the jar. When I lay the cabbage, I gradually pour in the brine, so it compacts more tightly. The cabbage should be mounded. We pour in enough brine so that it begins (when the jar of cabbage is full) to flow out of it, and when the cabbage is already laid, add a little to the very edges. We take into account that when the cabbage is fermented, the brine will pour out of the jar, so it is advisable to put the jar in some kind of container so that it all does not end up on the floor or on the table)))))))) I cover it with a sheet. After a day I pierce it, after 12 hours I pierce it again. Then I try it, if it tastes a little bitter, I leave it for another 6-8 hours. then into the refrigerator. All cabbage is always juicy and crispy. If desired, you can add cranberries, lingonberries, apples, and whatever you like. Leave a little brine, it happens that during fermentation all the brine “goes away”, then you can simply add it. This will not make the cabbage salty, but it will definitely be juicy). And most importantly, it’s convenient, you can make the next jar when the previous one is eaten, it won’t take up much space. * 1. Cabbage should be pickling varieties. Large. 2. Salt - coarse table salt, not iodized. I won’t tell you the amount of salt, because I add salt by eye. But you should feel the salt in the cabbage. 3. When you chop the cabbage, add grated carrots and salt, mix it well and put it in a bowl, do not grind it too much. 4 Several times a day, pierce it to the bottom in several places so that the bitterness comes out. At the end of pickling, the cabbage can be completely shaken up, and then put back into the container. 5. The oppression falls only when the cabbage is ready. 6. You can’t add sugar right away; the cabbage can become snotty. Kvasha without sugar. 7. If the cabbage does not release juice after a day, add salted boiled water. 8. You can’t take it out into the cold right away. Under normal apartment conditions, cabbage ferments for 4 - 5 days, depending on the room temperature. 9. You can add sour apples and cranberries to cabbage. 10. I don’t believe in omens, but I love sauerkraut men's days: Monday, Tuesday, Thursday. 11. That's it. Good luck! Cabbage salted in this way has never let me down. I salt and store the cabbage in an enamel pan on the balcony. In winter I wrap it up and sometimes bring it into the apartment if severe frost. Ate - I do it new portion. I buy cabbage. * I recently tried this miracle at a party. It's simple. Chop the cabbage and carrots as usual, mash them a little, add 1 tablespoon of sugar and 2 tablespoons of salt, put them tightly in the jars to release the juice. And then... pour a shot of vodka or moonshine on top. Store in the refrigerator. I was treated to it last year, I thought it was done recently. I will only salt according to this recipe! * Products for crispy cabbage: 10 kg of white cabbage, 500 g of carrots, 70 g of salt per bucket of chopped cabbage, 5 bay leaves. To prepare crispy cabbage, late-ripening cabbage varieties are used. Peel the cabbage heads and chop them. Grate the carrots for the cabbage on a coarse grater. Line the bottom of the barrel with green cabbage leaves. Pour a bucket of shredded cabbage into the barrel, add carrots, add salt and bay leaf. Mix everything thoroughly in the barrel, then add the next bucket of cabbage. When the barrel is full, pour cooled boiled water over the cabbage without tamping it down. Pour water over the sides of the barrel so as not to wash away the salt. Take 600 ml of water per 1 bucket of chopped cabbage. Cover the barrel filled with water with cabbage leaves, and cover the top with white cotton cloth. Leave the barrel at room temperature for 1 day. The next day, cover the cabbage in the barrel with a wooden circle, place a weight on the circle, press it lightly so that the brine appears on the surface of the circle. Leave the cabbage at room temperature for 8 to 12 days until fermentation is complete. After this time, place the cabbage in jars, seal with lids and place in the cellar or refrigerate.