home Audience 1 Pickling cabbage - quick and easy ways to prepare a delicious snack. Cabbage for the winter in jars in brine: the best recipes

Pickling cabbage - quick and easy ways to prepare a delicious snack. Cabbage for the winter in jars in brine: the best recipes

For most families in the world, salted cabbage is a very favorite dish. It is placed on both everyday and holiday tables. The variety of recipes for how to properly salt cabbage is very large. But there are some nuances to salting it.

The cabbage head must be fresh. This significantly affects the taste and juiciness of the finished dish.

Optimal characteristics for good workpieces

Recipe for crispy cabbage for the winter without vinegar

For cooking according to this pickling recipe cabbage, take the following products:

Preparation:

Remove the top leaves from the cabbage, rinse it and chop it into thin strips;
Peel the carrots and grate on a coarse grater;
Prepare the jar. To do this, wash it well, rinse it and sterilize it in the way that is most convenient for you;
Combine vegetables and mix well. Place in a jar, adjusting with spices;
Pour water into the container and place it on the stove. Turn on the heat, bring to a boil and add granulated sugar and rock salt. Stir everything thoroughly and bring the brine to a boil again over low heat;
Pour the prepared hot brine over the prepared vegetables and place the jar of vegetables in a deeper container for a couple of days;
After 2 days, cover the vegetables with a lid (do not roll them up) and put them in a cool room or refrigerator.

Recipe for pickled cabbage in Georgian style with the addition of beets

Products needed for cooking vegetables according to this recipe:

Step-by-step preparation:

Recipe for winter sauerkraut crispy cabbage

To ferment delicious cabbage for the winter according to this recipe stock up on these products:

White cabbage - 2 kg;
Rock salt - 1 tablespoon.

Preparation consists of the following steps:

How to pickle cabbage in a barrel with cranberries and apples - recipe

For something so unusual pickling vegetables recipe you need the products listed below:

Procurement stages:

Remove the top leaves from the cabbage heads and chop it into strips;
Peel the carrots, rinse and grate on a coarse grater;
Wash the apples, cut out the core with seeds and grate them too;
Wash the cranberries and dry them a little;
Combine all prepared ingredients together in one container, add salt and stir them thoroughly;
Pressing down well (until juice forms), place the mixture of vegetables into the barrel;
Cover the barrel with a wooden board and press it down using pressure. Place in a warm room. Make sure there is no foam on the surface;
To remove excess gas, pierce the salted cabbage with something sharp;
The dish is ready as soon as fermentation stops. This takes approximately 7 days.

Recipe for pickling cabbage for the winter at home with other vegetables

In that winter recipe includes the following set of products:

Step-by-step preparation how to salt cabbage at home:

Recipe for pickling cabbage with garlic and horseradish

In order to pickle delicious cabbage For this recipe, take the following set of products:

Cooking cabbage according to this recipe:

Clean the head of cabbage from bad and damaged leaves. Cut it into portions;
Peel the carrots, rinse and grate on a large grater;
Wash the horseradish and ginger roots, peel them and grate them on a fine grater;
Remove the husks from the garlic and chop using a garlic press or grater;
Place all vegetables in a prepared spacious container and stir them well until juice forms;
Place the mixture of vegetables on the bottom of a deep metal dish (pan, bucket) and place pressure on top of it;
Over the course of 3 days, the vegetable mixture will intensively emit gases (ferment), so it is necessary to pierce it or stir it slightly;
Place the finished delicious dish into sterile jars and seal them tightly. Remove for further storage.

How to pickle cabbage with lemon and honey - recipe

Products for cooking:

Step-by-step preparation:

Remove the top leaves from the head of cabbage and cut out the stalk. Finely chop the vegetable;
Peel the carrots and rinse. Rub on a Korean or coarse grater;
Wash the lemon and cut into small cubes;
Combine all the prepared vegetables and mix them well together in one container (preferably enameled);
In another bowl, mix water with salt and honey. Place the container on the stove, turn on the heat and bring the brine to a boil;
Place the vegetable mixture tightly in sterile jars and fill it with the prepared hot brine. Cover tightly with plastic lids and place in a dark place for one day.

How to salt cabbage in Armenian style

Products, necessary for salting vegetables for this recipe:

Preparation consists of the following steps:

Prepare the brine. To do this, pour water into the pan and bring it to a boil. Then add spices and salt into it. Cool the brine;
Prepare the cabbage and cut it into portions;
Peel the carrots and beets, rinse and cut into rings;
Rinse the pepper, remove the stem and cut into thin rings;
Peel the celery root, rinse and cut into thin strips;
Remove the peel from the garlic cloves, rinse and cut into small pieces;
Place cherry leaves along the entire bottom of the container in which you will prepare vegetables. Lay the prepared vegetables tightly on top of the leaves in random order;
When all layers of vegetables have been laid, pour cold brine over everything, cover with a lid and place a weight on top. Leave at room temperature for three days. Then put into pre-sterilized jars and seal with lids.

Delicious Korean cabbage recipe

For cooking vegetables using this recipe use the following ingredients:

Peking cabbage - 1.5 kg;
Garlic cloves - 9 pieces;
Hot peppers are not for everyone (the more, the spicier the preparation will be);
Rock salt - 125 g.

Salting method this delicious cabbage:

Dip a head of Chinese cabbage in water for a while, then take it out and divide it into 4 parts;
Dissolve the resulting parts into the petals, add salt and let them stand for 24 hours. After this time, lightly rinse the petals;
Peel the garlic cloves and grind into puree;
Remove the stem and seeds from the pepper (for a spicier preparation, leave the seeds). Rinse it and puree it too;
Mix garlic and pepper puree and stir well until smooth;
Rub each petal of Chinese cabbage well with the hot mixture and leave in a warm place for 24 hours. Afterwards, the finished dish must be put in the refrigerator or a cold room.

Salt or ferment cabbage - what could be easier? However, not every family, especially young ones, knows how to quickly and tasty pickle cabbage. To make it crispy, aromatic, appetizing...

We will need:

Cabbage - 2 medium-sized forks, total weight approximately 5 - 6 kg.

For pickling, we choose mid-late varieties of cabbage. If you don’t know how to distinguish it, just ask the sellers at the market, they will tell you. In our region, cabbage of the “Slava” variety is usually offered for pickling.

Carrots – 6 – 7 pieces.

Salt – 4 – 5 tablespoons.

A special trick to improve the taste and increase the usefulness when pickling cabbage is to use Himalayan salt. If you can’t find Himalayan salt, buy regular gray coarse rock salt and grind it in a coffee grinder. Why is that? The answer is in the article "".

Kitchen “helpers” include a wide enamel or plastic basin with a capacity of 12–15 liters for mixing.
An enamel pan with a capacity of 6 - 7 or more liters - for pickling.
Sharp knife, grater, vegetable shredder, cutting board.

12 simple steps to delicious cabbage:

Here are the steps you need to take to quickly and tasty pickle cabbage:

1. Grind coarse Himalayan or rock salt in a coffee grinder to a fine crumbly powder.

2. Grate all the pre-washed and peeled carrots on the coarse side of a grater.

3. Wash the cabbage heads and remove the top leaves.

4. First, one fork: chop half into thin strips using a vegetable cutter or shredder, cut the other part larger with a knife, leaving plates of cabbage leaves.

The fact is that finely shredded cabbage produces juice for pickling faster, while larger cabbage is responsible for the crunchy properties and delays acidification and softening of the finished product.

5. Place the slices in a bowl and mash well, crush with your hands or a wooden masher.

The success of its pickling largely depends on how well you remember the cabbage. It’s bad if you don’t crush it and if you crush it. It is important to recognize when the cabbage has reached the desired consistency, when it is sufficiently soft, moist and at the same time strong and elastic.

6. Add half the carrots to the bowl where the mashed cabbage is already located, mix everything thoroughly and add half the prepared salt. Mix again. Transfer to a pickling container and compact well.

7. Repeat the same with the 2nd fork. Add to the pickling container and compact. At the same time, the cabbage will decrease in volume right before your eyes.

8. All that remains is to place a plate of smaller diameter on the compacted cabbage-carrot mixture and press it down with a weight, for example, a jar of water or something quite heavy.

9. Cover the top with clean gauze to prevent dust from getting inside.

10. Very quickly the cabbage will give juice - its own brine, it is advisable that it is covered to the top. If there is not enough brine, add a heavier weight.

11. The next day, pierce the cabbage in several places with a knife or sushi stick to release the carbon dioxide formed during the fermentation process. If this is not done, the cabbage will become noticeably bitter. Perform this simple procedure daily while the salting process is in progress.

12. If the room is warm, then after 2 days you can transfer the cabbage to jars and put it in the refrigerator. If it's cool, it will take 3-5 days. It is important to catch the moment when the cabbage is still elastic, crisp and not over-acidified.

Don't wait for it to be completely ready. It’s better to put it in jars early and put it in the refrigerator than to be late. In the refrigerator it will easily reach the desired condition. If you are late with the bookmark, the cabbage will turn sour, become soft and tasteless.

By the way, when you transfer the cabbage into jars, crush and compact it thoroughly. It will produce juice again and will keep well in its own brine. Leave 4-5 centimeters free at the top of the jar: in the cold, the fermentation process continues for some time, and the cabbage juice can overflow.

Now you know how to quickly and deliciously pickle cabbage. Try it, you will get wonderful results!

What's good about salted cabbage?

It improves the friendly intestinal microflora, nourishes the body with vitamins and minerals, harmonizes the acid-base balance, removes harmful substances, reduces bad cholesterol, and improves metabolism!

Bon appetit and good health!

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Home secrets: How to pickle cabbage deliciously?

The subtleties and recipes for making crispy sauerkraut are passed down from generation to generation. To avoid mistakes, you need to know how to salt crispy cabbage for the winter: choose the right fork, study the technology and stages of the process.

Secrets of delicious pickling

To pickle crispy cabbage for the winter, you need:

find a suitable recipe;
choose and prepare products correctly;
carefully follow the technology and preparation steps.

Rules for choosing cabbage

The GOST requirements for heads of cabbage for crispy pickling are as follows:

sugar content – from 4.7%;
dry substances soluble in water – from 8.5%;
ascorbic acid – from 45 mg for every 100 g;
the shape of the heads of cabbage is flat-round, the size is medium;
the texture should be dense without coarse veins, the stalk should be small.

It is not possible to check the percentage of nutrients at home. You need to focus on external signs. That is why housewives choose crispy heads of mid-late and late ripening for salting for the winter:

They are juicier.
Contain a large number of sugars
They have a pleasant white color when cut and a dense texture.

Advice! Housewives cut heads of cabbage for pickling after the first frost back in the last century: the cabbage became denser and the amount of sugar increased.

The right choice of carrots is important. Bright color, juiciness, small core are the quality criteria of this vegetable. All other ingredients that complement the taste of sauerkraut must be completely ripe and rich in color.

Salting technology

The process has been refined for many years and has various variations. For crispy pickling for the winter use:

dry method;
in brine.

In the first case, the process occurs using the juice released from the cabbage. In the second, a specially prepared brine is added from water, salt, and sometimes sugar. Before cutting, the heads of cabbage are cleared of outer leaves and washed under running water.

Advice! The top leaves of the cabbage can be used to cover the bottom of the pickling container.

There are several ways to cut cabbage:

thin straws;
squares;
long strips (spaghetti).

In each of these cases, the taste of the finished product will be slightly different. If there is a large amount of salting for the winter, you can use half or a quarter of the head of cabbage and not even cut it at all.

It is better not to use the stalk for pickling - it accumulates nitrates. Carrots can be grated using a grater designed for Korean dishes, or simply one with large holes.

To successfully pickle crispy cabbage for the winter, you need to carefully control the amount of sugars. Thanks to special bacteria, they are converted into lactic and acetic acid, which gives the product a pleasant sourness and protects it from spoilage.

The fermentation process during pickling can be enhanced by adding the following products per 10 kg of crispy cabbage:

100 g sugar;
2–3 crusts of rye bread;
100 ml vodka;
2 tbsp. l. honey

If preference is given to a sour product, fermentation must be stopped in time. To do this, take the cabbage out into the cold immediately after the foam stops. The optimal temperature for fermentation is from 20 to 24 ˚С.

In Rus', cabbage was fermented for the winter only in barrels - families were large, so a lot of it was required. They also didn’t know how to store fresh heads of cabbage for a long time. Nowadays, smaller containers are chosen for pickling cabbage. The main factor is the choice of material from which it is made. Suitable for pickling for the winter are:

enamel pan;
ceramic tableware;
wooden tubs;
food plastic.

You can salt crispy cabbage in a jar for the winter. For fermentation to take place according to all the rules, its volume must be at least 3 liters.

The quality of salt greatly influences the process. Usually they choose stone (coarsely ground). Iodized salt is good for humans, but not suitable for pickling. When using it, the cabbage becomes soft.

Dry salting stages

For the dry method of crispy pickling for the winter, the following steps are required:

Warning! If after 12–14 hours the cabbage is not covered with juice, you will have to prepare the brine and add it to the fermentation container.

How to ferment cabbage in brine

For such crispy pickling for the winter, the following steps are necessary:

Chopped vegetables are mixed without adding salt.
Transfer to a container and compact.
Prepare the brine by dissolving salt and sugar in boiled hot water. Proportions: 50 g per 1.5 liters of water.
The compacted cabbage is poured with brine over the edge.

The further fermentation process is the same for any method of salting for the winter and takes place in several stages.

Advice! To get sauerkraut, you need to extend the fermentation for another 1-2 days in a warm place.

Many housewives believe that crispy pickling for the winter cannot be done every day. The ancestors did this on Monday, Tuesday or Thursday, or, as a last resort, on Sunday. It is believed that on other days you cannot get a real crispy pickle.

Crispy salted cabbage recipe

Sauerkraut can be eaten without any additives. But apples, sweet peppers, lingonberries and cranberries, spices make it even tastier. The amount of additives for pickling should not exceed 10% of the total mass of heads of cabbage.

With sweet pepper

Ingredients:

Subtleties of preparing crispy pickles for the winter:

All vegetables and spices are divided into 4 equal parts to make cooking easier.
First, chop the cabbage, sprinkle with salt and sugar, stir until the juice releases and combine with the rest of the ingredients.
Place in a fermentation container, compact and prepare the next part.
Repeat the process until the food runs out.
Keep in a warm room for 3 to 4 days, not forgetting to release gases by piercing.
Taken out for storage.

With the brine fermentation method for the winter you will need:

3 kg of prepared cabbage heads;
1 kg of sweet pepper;
2–3 large carrots;
2 onions.

The brine is prepared from 1 liter of water, 50 g of salt and 25 g of sugar. For taste and aroma, add a few black peppercorns and 2 bay leaves.

Subtleties of preparation:

Prepare a mixture of all the vegetables and place it in a fermentation container, preferably in three-liter jars.
Pour in brine and let stand for 3 days.
Take it out into the cold.

With apples

This is a classic recipe for pickling for the winter. This combination makes the crispy cabbage richer in taste, and the apples add a sweet and savory flavor.

Advice! It is recommended to ferment cabbage for the winter with Antonov apples.

Ingredients for pickling quick crispy cabbage:

3 heads of cabbage weighing 1 kg;
1 large carrot;
3 apples;
75 g salt.

Subtleties of preparation:

Apples for pickling can be grated or cut into slices, and if the volume of the workpiece is large, put whole.
Shredded crispy cabbage and grated carrots are mixed well with salt and apples.
Fill containers and seal.
This cabbage should ferment for about 2 days. During this time, you need to pierce it with a stick 3-4 times.
After a short time in the refrigerator, you can taste the delicious crispy cabbage.

With beetroot

Even a small amount of beets gives winter pickling a beautiful pink color and original taste.

Required:

1.5 kg of cabbage heads ready for pickling;
2 pcs. medium sized carrots;
1 medium-sized beet;
30 g salt;
20 g granulated sugar.

Subtleties of preparation:

Thin pieces of beets are placed at the bottom of a three-liter jar. Grated carrots and shredded cabbage are mixed and added to the jar.
Stir spices in 1 liter of cool water until dissolved. Pour the mixture into the jar.
Crispy cabbage will ferment for 3 to 4 days. During this time, the foam is removed from it and pierced several times to the very bottom.

Advice! It is best to place the jar in a deep bowl to catch any leaking brine. At the end of fermentation it must be poured back.

With cranberries or lingonberries

For the recipe you need:

3 kg of cabbage heads;
2 large carrots;
2 tbsp. l. with a heap of salt.

The type and quantity of berries is chosen according to taste.

Cooking steps:

The berries are washed and dried.
Shredded cabbage and grated carrots are mixed and salt is added.
Layers of cabbage alternate with berries.
Fermentation ends after 3–4 days.

Attention! This version of pickling crispy cabbage must be compacted very carefully so that the berries do not burst.

With hot pepper

For this winter snack you will need:

3 kg of cabbage heads ready for pickling;
300 g carrots;
1 tbsp. l. granulated sugar;
2 tbsp. l. salt;
1 pod of hot pepper.

The cooking process includes the following steps:

The pepper for this preparation is cut into small pieces. For spiciness, the seeds do not need to be removed from it.
Mix shredded crispy cabbage and grated carrots with pepper. Place in a three-liter jar, add salt and sugar. Pour the contents with cooled boiled water - the cabbage should be completely covered with it.
The fermentation will ferment for 3 days. Piercing it every day is a mandatory procedure.

With dill seeds

There are no carrots in this recipe, so the cabbage retains its original color. Dill seeds make pickling flavorful.

Required:

6 kg of cabbage heads;
salt with a large slide - 2 tbsp. l.

The amount of dill seeds is chosen to taste; in the standard recipe it is 3 tbsp. l.

Subtleties of preparation:

Shredded crispy cabbage is kneaded with salt and dill seeds, but do not crush it too much.
Place in a bowl and place a weight on top.
Remove the foam and release the resulting carbon dioxide. After 3 days, they are taken out into the cold for the winter.

With honey

For the recipe you will need:

3 kg of cabbage heads prepared for pickling;
1 large carrot;
1 tbsp. l. salt;
2 tbsp. l. honey (preferably dark).

If desired, you can add a few peas of allspice.

Cooking process:

For this pickling, the cabbage is chopped quite coarsely, and the carrots are cut into strips.
Mix prepared vegetables, salt and pepper.
The workpiece should stand under pressure for two days. To prevent the cabbage from being bitter, remove the foam and pierce it to the bottom with a thin wooden object.
Pour some brine and dissolve honey in it. Fill it back.
After another two days, the crispy fermentation can be eaten.

Terms and conditions of storage

The ideal temperature for storing pickling is from 0 to 5 ˚С. The crispy product easily tolerates single freezing without losing its nutritional properties. But it is not recommended to do this again. You can put the preparation for the winter in three-liter jars and put it in the refrigerator or put it in plastic bags and place it in the freezer. You can also store crispy pickles in any container on the balcony, provided that the bag is strong enough.

Conclusion

Knowledge of how to salt crispy cabbage for the winter is individual: each housewife can diversify the product with additives. Following the correct technology and steps will allow you to get a vitamin snack for the whole winter.

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 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

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 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 doesn’t all 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.
If desired, you can add:
●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 of 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 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”.

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.

Place in a warm place for 2 days, then in 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, between the pieces of cabbage place raw beets cut into pieces and thinly sliced garlic.

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

How to pickle cabbage so that it is crispy? We will tell you in detail and give important tips with recipes.
Cabbage is a product simply indispensable for housewives, because it is what is added to salads, and delicious stews, cabbage rolls or hot cabbage soup are prepared with the addition of this vegetable. Many housewives love to pickle cabbage and make a delicious snack out of it, but not everyone knows how to pickle cabbage so that it is crispy. There are many recipes on how to do this quickly enough or leave the cabbage in the marinade for the whole winter. But first, it’s worth finding out why cabbage is so useful in general and why housewives pickle it.

This product was first grown in Russia, although many legends say that cabbage was brought from Ancient China. In fact, it is simply impossible to find out where cabbage was brought from, but it was in our climate that it took root best. This vegetable was used to create a variety of dishes, but it was sauerkraut that became a favorite snack for the Russian people.

In addition, this product not only has an excellent taste, but it is also very rich in minerals and vitamins, which the human body needs both in summer and winter. It was cabbage that was used in the menu of the navy, since sailors in ancient times did not have much variety in their food, and cabbage helped compensate for the lack of vitamins and microelements. Another advantage of sauerkraut is that it contains a large amount of ascorbic acid, and without this vitamin the immune system will work very poorly.

Some tips for fermenting cabbage

If you want to know how to pickle cabbage so that it is crispy and sweet, it is worth learning some of the subtleties of pickling this vegetable to get really tasty pickled cabbage.

To begin with, it is worth considering that you can only ferment cabbage in enamel or glass containers; you can use a regular two or three liter jar for these purposes. But the use of metal and aluminum bowls and pans is strictly prohibited. If you don’t have any glass or enamel containers at home, then a wooden container or even a plastic bowl will do.

When the vegetables are laid and compacted, you can pour them with ready-made, but slightly cooled, brine. To make such a brine, boil water and add all the ingredients, boil for 5-7 minutes and turn off the gas. When the salad is filled with brine, cover it with a plate, and place a jar of water or other pressure on top of it. When the oppression is established, the container with vegetables is placed in the cellar or refrigerator, where the snack will remain for another two days. As soon as the required time has been maintained, you can take out the finished pickled cabbage and put it in prepared glass jars, cover them with nylon lids on top. This cabbage is stored only in the refrigerator; the appetizer can be left throughout the winter, as it will not spoil.

If you don’t know how to pickle cabbage so that it is crispy for the winter, and what recipe is best to use, then you can try rolling up jars of cabbage using this method. It is worth noting that to roll pickled cabbage into a jar, place one aspirin tablet in the brine; this is done after putting the cabbage in the jars; aspirin will prevent the cabbage from spoiling, as it perfectly destroys microbes.

How to salt cabbage pieces with the addition of beets

Cabbage painted in a bright burgundy color cannot help but attract the eye and arouse the appetite. In addition, when salted, the beets give their sweetness and delicate taste to the cabbage, so the snack turns out to be very tender, sweet and crispy. And to make such a snack, you only need a few hours of time.

First of all, prepare all the products that will be needed for pickling the cabbage in pieces with the addition of red beets. For pickling, white cabbage is used, but red cabbage is also suitable (about 2-3 kg), it is also worth preparing one large beetroot, a little peeled garlic, two tablespoons of coarse salt, 1.5-2 liters of drinking water, half a glass of wine or apple juice vinegar, bay leaf and a glass of granulated sugar.

To begin with, cabbage leaves are cut into large squares, they should be about five centimeters in size, beets are also prepared, they are not grated, but cut into very thin strips. Prepared peeled garlic is cut into very thin slices or simply cut into several pieces along the clove. All vegetables are placed in a jar in layers, first cabbage, then beets, and then garlic, and so on until the vegetables are gone. Once the container is filled, you can prepare the brine.

When the water begins to boil, immediately pour in the entire amount of sugar and salt, stir until the sugar has completely dissolved and add bay leaf, then immediately pour in the vinegar and remove the container from the heat. As soon as the brine is removed from the heat, immediately pour it over the prepared cabbage and beets and leave the vegetables to marinate for one day. If you want to know how to pickle cabbage so that it is crispy (recipes with photos), you should turn to proven recipes that are presented by housewives on culinary sites.

If you are stocking up on useful things during the cold season, we recommend that you prepare eggplants for the winter.

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