How to salt cabbage to make it crispy. Pickling cabbage for the winter
Cabbage is a source of vitamin C for the human body. As is known, winter time we don't have enough of it, so we try to eat fortified foods. Sauerkraut is considered very healthy dish. Until spring, we can consume it and receive the substances the body needs. We will tell you how to pickle cabbage tastier in this article. We offer caring housewives an interesting recipe.
Pickling cabbage
This vegetable can be prepared in different ways, but let’s look at how to pickle cabbage tastier. For four three-liter jars you will need:
- fresh white cabbage in the amount of 6 kg;
- fresh large carrots - 7 pcs.;
- spices bay leaf);
- salt in the amount of 14 tablespoons;
- sugar - about 7 tablespoons;
- about 7 liters of drinking water.
delicious: step-by-step technology
You can salt cabbage in jars, in a barrel or in another container convenient for you. We suggest using the usual three liter jars. The product is stored well in them, and the container itself does not take up much space in the cellar. In addition, the transparency of the jar allows you to monitor the salting process.
1 step
Firstly, the vegetable should be properly chopped. There are special graters with a flat blade for this. You can do this with a knife, but a shredder will save your time and effort. Do not rub cabbage stalks!
Step 2
After preparing the cabbage, you need to wash and peel the carrots. It is crushed using a regular coarse grater.
Step 3
Combine chopped vegetables and stir in a large container. This is convenient to do in a basin or large saucepan. Do not add salt and press with your hands.
Step 4
Place chopped vegetables in prepared jars (washed and dry). Compact tightly, all the way to the top. Top each layer with allspice peas and bay leaves. It is enough to make three bookmarks: at the very bottom, in the middle and at the top. Garlic lovers can add a few cloves.
Step 5
What's the best way to pickle cabbage? For good taste you need brine. It is prepared as follows: per liter drinking water you need to take 2 large spoons of salt and 1 spoon (large) of sugar. Spoons should not be heaped. In a large saucepan, dissolve the specified amount of sugar and salt in 7 liters of water.
Step 6
Fill jars with compacted cabbage with brine. Don't try to use the entire volume. You should have a little more than 0.5 liters left. Place leftovers in the refrigerator. You will need them, because after 4 days the cabbage will absorb the liquid and additional brine will be needed in order to completely cover the ingredients. You can store cabbage for a long time, but be sure to store it in a cool place.
Step 7
Cover the jars with plastic lids and take them to a cool place. After 3-4 days you will add liquid to the containers,
Serve cabbage to the table
Now you know, the snack can be eaten after 5-7 days. Or you can leave it in the cellar or basement until winter. On frosty evenings there is nothing better than hot potatoes with herring and crispy sauerkraut. Bon appetit!
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 cabbage. instant cooking: correctly selected heads of cabbage, appropriate proportions of salt, sugar, and, if necessary, vinegar, chopping 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 leaf. 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 a finished product on your table. salted cabbage, even for dumplings, even for 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 with a saucer and shake, with some effort, open 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 shredded with the addition of carrots, but also big 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 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, adding physical strength, 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
You can find many recipes for making salted cabbage in various sources, 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 large saucepan with high sides, knead with 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.
Cutting it off upper layer leaves from the head of cabbage, 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 the 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!
Hello, dear readers! Today we will pickle cabbage at home. There are already large heads of cabbage in the beds, and they are like koloboks, from that riddle - “ A hundred clothes, all without fasteners...". Of course you guessed it - it's cabbage. And if you are the happy owner of your personal plot, then your harvest has probably already arrived. And it’s time to chop it down with an ax, or cut it with a large knife.
Cabbage is very healthy vegetable. It contains a huge bouquet of vitamins and minerals necessary for humans. In the summer, when we have the opportunity to crunch on fresh cabbage, we need to think about preparing it for the winter. Of course, it can also be stored fresh for the winter. I do both. That is, they are definitely stored in my basement. fresh heads of cabbage, and along with them also jars of salted or sauerkraut. If I run out of a snack, I make it again.
Salting cabbage does not involve heat treatment of vegetables. Therefore, the dish retains maximum useful substances. In addition, such an appetizer is very popular on the table and flies away in no time. It’s hard not to love it, because it’s very tasty, crispy and refreshing! I suggest you consider and prepare some of the most delicious and simple recipes salted cabbage.
How to salt cabbage in a jar. My recipe for crispy cabbage in a quick way
This recipe is one of the simplest. If this is your first time salting cabbage, you can safely start with this method. The ingredients are simple and accessible, and the preparation steps are quite simple. At the same time, the snack turns out very tasty.
Ingredients for one three-liter jar:
- one and a half kilograms of fresh cabbage;
- one and a half tablespoons of salt;
- half a kilo of carrots;
- dessert spoon of vinegar essence;
- 1 laurel;
- water.
Step-by-step description of the recipe:
1. Grind carrots and cabbage into thin strips. For cabbage, you can use a special grater or simply chop it with a knife. I pass the carrots through a special vegetable slicer. If you don't have one, you can grate it or cut it with a knife. Combine these vegetables in one salad bowl.
2. Break the bay leaf here and mix thoroughly with your hands.
3. Transfer the salad to the top of a clean jar. Sprinkle salt and granulated sugar on top. Pour vinegar.
4. Boil water, about one and a half to two liters and let it cool slightly. Use a knife to make a hole in the lettuce. Pour warm liquid through it into the jar. Once you fill it to the very edges, make a few more seals with a knife. You will notice that the water has dispersed and its level has dropped. Add water.
5. Immediately seal the jar and turn it over onto the lid. Cover with warm material. This could be a blanket, bedspread or old jacket. Leave in this form for 3-4 days for ripening. After this, you can safely transfer it to the cellar.
How to salt cabbage tasty and quickly in a jar so that it is crispy
One of my favorite crispy cabbage recipes is the pellet appetizer. It is a successful union of cabbage and beets. This results in not only a wonderful taste, but also a beautiful color.
Ingredients:
- 2.5 kilograms of fresh cabbage;
- a little more than a liter of water;
- 1 medium beet;
- 2 tablespoons granulated sugar;
- 1 tablespoon of coarse salt, without iodine and other additives;
- 100 ml vinegar 9%.
Step-by-step description of the recipe:
1. Dissolve salt and granulated sugar in water, stirring as much as possible. Then add vinegar and stir.
2. Cut the cabbage into cubes, approximately 4*4 centimeters, after cutting out the stalk.
3. Peel the beets and cut into 2 parts. Cut each into thin slices, approximately 3 centimeters wide.
4. Place cabbage in layers in a clean jar, topping it with beet slices. There is no need to knead it with your hands. Lightly tamp down so that the salad does not lie too loosely, but not too tightly.
5. To avoid getting the table dirty, place the jar of salad on a plate. Pour marinade to the top and seal with lids. Leave to marinate right in the kitchen for 2 or 3 days.
6. Then the jars with the delicious pink snack can be transferred to a cool room for long-term storage.
According to this recipe, the cabbage turns out sweet and sour and very tasty. Such beauty can be safely put at the head festive table and not only.
Salt cabbage in brine (quick method)
Now I will introduce you to a very delicious snack from cabbage with carrots and bell pepper. It's very easy to prepare. This does not require special skills or much effort. See for yourself.
Ingredients:
- a kilogram of fresh cabbage;
- 1 sweet pepper (preferably red);
- 1 carrot;
- half a liter of water;
- 5 tablespoons of granulated sugar;
- 6 tablespoons of nine percent vinegar;
- 1 tablespoon salt;
- 80 ml vegetable oil.
Step-by-step description of the recipe:
1.First of all, we need to prepare the brine so that it can cool while we chop the vegetables. To do this, you need to boil water, dissolve granulated sugar, salt in it and pour in vegetable oil. Once the liquid has boiled for 1-2 minutes, add vinegar and turn off the heat.
2. Grate the carrots. If you have a special vegetable cutter, it will be more convenient to use it.
3. Cut the pepper into small strips.
4. Chop the cabbage with a knife or on a special grater.
5. Mix all vegetables in one bowl.
6. Place the salad among the jars, pressing tightly with your hands. Pour in slightly cooled brine and screw on the lids.
7. Place in the refrigerator for 12-16 hours. I make this salad during the day, and the next morning we have a delicious and healthy breakfast waiting for us.
8. Like this beautiful snack can be prepared easily and simply. Help yourself! Bon appetit!
A simple recipe for pickling cabbage in jars for the winter
I present to your attention a very tasty and simple recipe for cabbage in its own juice. You can cook it either in a jar or in a pan, barrel or plastic container. Only in this case, you need to put oppression on top. It turns out to be a very tasty and crispy snack.
Ingredients for one 3-liter jar:
- 1 fork cabbage;
- 4 small carrots;
- one and a half tablespoons of salt;
- half a teaspoon of cumin;
- 2 bay leaves;
- 6 peppercorns;
- 3 tablespoons 9% vinegar.
Step-by-step description of the recipe:
1. Cut a head of cabbage into 4 parts. This will make it more convenient to chop it into thin strips. Chop with a knife. You just need to grate the carrots on the coarse side of a grater. For convenience, you can pour these vegetables directly onto the table to make mixing easier. Add salt, cumin and stir with your hands, pressing lightly.
2. Transfer the salad to a jar. Mentally divide it into 3 parts. The first layer will be a layer of cabbage, now you need to add 1 bay leaf and 3 peppercorns. Now vegetables again and again bay leaf with pepper. Cover with lettuce again. Pack it tightly so that the released juice completely covers the cabbage. Pour vinegar and pierce the salad with a knife in several places. If you have a whole jar of vegetables, place it on a plate or salad bowl, as the marinade may leak.
3. Leave the jar in a warm place for 2-3 days. Once a day, you need to cut the mass with a knife to the very bottom of the jar so that excess carbon dioxide comes out. This is important primarily so that the cabbage does not taste bitter.
4. After the allotted time has passed, the jar must be moved to the refrigerator or basement.
You can store it for a long time, but it doesn’t stay with us for long - it’s very tasty.
How to pickle cauliflower for the winter
Cauliflower lovers will appreciate this recipe. A successful combination of vegetables, together with the marinade, gives an unsurpassed taste and aroma. You can eat the snack within a day. But if you can resist the smell, you can wrap it up for the winter.
Ingredients:
- kilogram of cauliflower;
- 1 carrot;
- 2 sweet and fleshy peppers.
For the marinade we will need:
- two and a half glasses of water;
- 3 teaspoons non-iodized salt;
- half a glass of granulated sugar;
- 6 peppercorns;
- 3 bay leaves;
- 3 cloves;
- a glass of vinegar.
Step-by-step description of the recipe:
1. Divide the cabbage into inflorescences. If they seem large to you, you can cut them.
2. Carrots can be cut into circles or cubes, as you prefer.
3. Core the pepper and cut into long slices.
4. Arrange all the vegetables beautifully in jars, alternating them to make it look more beautiful and make the appetizer more flavorful.
5. Meanwhile, dissolve salt and granulated sugar in water and add all the remaining products, except vinegar (we will add it after cooking). Let the liquid boil for 2-5 minutes, pour in the vinegar and remove from the stove.
If you are not preparing the salad for the winter, after filling the jars with brine, you need to stand at room temperature until they cool. Then they need to be put in the refrigerator until the next day. If you cook in a saucepan or salad bowl, then you definitely need to put pressure on the vegetables so that they marinate faster and better.
6. Fill the jars with brine, seal them and turn them over onto the lids. Now you can check the tightness of the screw. If the brine does not seep through the lid, then you did everything right. Cover them with a warm cloth for 12 hours. Then move it to the basement or cellar.
Is it possible to pickle early cabbage for the winter?
The early cabbage has ripened, and your hands are already itching to pickle it for the winter? Great! This cabbage is quite suitable for pickling. It tastes more tender, but less crunchy. However, the vitamin composition is contained in the same amount as that of its later relative.
It’s very tasty to marinate such cabbage with carrots - it’s classic recipe. In addition, you can use each of today’s or other, your favorite, salting methods. But at the same time, you can safely use young cabbage.
Of course, early varieties are stored less than late ones. But for replenishing the cellar during the ripening period of the first harvest, this will be an excellent option. You can eat them until the New Year, and only then move on to autumn preparations.
Salted cabbage can and should be cooked not only because it is tasty. This salad, along with other vegetables, is rich in vitamins. Especially in winter and autumn period We can't get enough of that crunchy goodness. Even if you didn’t have time to pickle it, don’t be upset. After all, at any time you can get a head of cabbage from the cellar or buy it in the store and cook it.
I wish you successful preparations and delicious meals! See you again!
SALTED CABBAGE FOR THE WINTER. 7 best recipes.The tastiest and crispiest cabbage is obtained if you ferment it on the FULL MOON, as well as on the Waxing and Waxing moon.
These are the 6th, 7th, 13th, 14th, 15th and 16th lunar days 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
Ingredients:
●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 last time carefully “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 all doesn’t fit, just let it sit in the refrigerator next to a 3-liter jar, and after a day or two you put it there send, 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 of whole or chopped apples;
●or 100-200g lingonberries;
●cumin - to taste.
Preparation:
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 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 the 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.
Preparation:
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.
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 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”.
Ingredients:
● 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.
Preparation:
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.
Leave for 2 days warm place, then into the refrigerator.
Unfortunately, cabbage prepared according to this recipe cannot be stored for long.
RECIPE 7.
FEAST CABBAGE.
Ingredients:
● 4 kg 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.
Preparation:
Cut the cabbage into 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.
Salted cabbage is used both independently and for preparing a variety of culinary masterpieces. It is also very rich in amino acids and vitamins, in particular C. Every housewife knows how to pickle cabbage, and each has her own secrets.
How to pickle cabbage in a jar
To pickle a lot of cabbage in a 3-liter jar, we need 3 kg of cabbage, 1 kg of carrots, and a glass of salt. Before salting, wash the cabbage and carrots thoroughly. It is better to use late vegetables, then they will come out crispy and appetizing. Shred the cabbage lengthwise (thinner), and grate the carrots on a large grater. Mix the ingredients and rub with your hands until the juice comes out. Then we put the cabbage in jars, pressing down each layer forcefully. You need to fill the jar up to your shoulders. To make the cabbage juicy, cover the chopped cabbage with a whole leaf. We place the jar on a plate, because during the fermentation process juice will flow, which can overflow the edges of the neck. We put the jar in a dark and cool place, and we will check it daily. Are there any bubbles? We pierce the cabbage to the bottom with a stick, releasing the air. The fermentation process will speed up. When the rapid gas formation stops and the cabbage wilts a little on top, put it in the cold for storage, covering it with a lid.
How to pickle whole cabbage heads
You will need heads of dense cabbage without external green leaves. It is better to salt in a wooden barrel or enamel tank. We line the bottom with green cabbage leaves, then lay out the halves of cabbage heads. Cover the top with leaves again. Let's prepare the brine at the rate of 320 g of salt per 8 liters of raw water. Pour the cabbage over it and cover with a lid. Along with cabbage, it would be nice to add chopped carrots or beets, eggplants, zucchini and peppers. It is worth piercing the cabbage periodically (as in the previous recipe - to quickly release accumulated air bubbles).
How to pickle cabbage after blanching
Blanch 5 kg of medium-sized whole heads of cabbage for 3-4 minutes in salted boiling water. Cool the cabbage and place it in a barrel, layering it with cabbage leaves and sprinkling it with salt. For 5 kg of heads of cabbage you need to take about 300 g of salt. Place oppression on top of the tightly packed heads of cabbage.
How to pickle cabbage in brine
Cabbage salted this way turns out very juicy and crispy, and it can also be stored for quite a long time. Ingredients for the brine: raw water (5 liters), salt (a glass without a slide), sugar (the same amount), vinegar essence - 5 tbsp. First, chop the cabbage and grate the carrots. Mix the vegetables well in a basin, and then compact them tightly into jars. But we won’t crush it, it’s not necessary. Separately, dissolve salt and sugar in a large saucepan and add vinegar. We will fill it with cold brine. Five liters of brine is enough for about 4 jars and half a bag of cabbage. Leave the filled jars indoors overnight. In the morning, pierce it with a stick to remove air bubbles. Cover the jars with nylon lids and move them to a cool place (on the balcony, on the veranda, in the cellar).
Use in cooking
Of course, salted cabbage, drizzled with aromatic homemade butter and sprinkled with onions, is wonderful salad. You can also stew it and stuff it into pies. The world-famous dish of Polish cuisine - bigos - also cannot be prepared without salted cabbage. It is good in Irish stew, Ukrainian borscht, and Russian cabbage soup.
