Crispy and tasty cabbage: pickling secrets. Crispy salted cabbage in jars for the winter

The date: 20.10.2019

The most delicious and crunchy cabbage is obtained if you ferment it on the FULL MOON, as well as on the GROWING and ARRIVING moon.
It's 7th, 8th, 9th, 15th, 16th, 17th lunar days October and the 6th, 7th, 13th, 14th, 15th and 16th lunar days of November.

Salting cabbage in 3-liter jars.

RECIPE 1.
INSTANT CABBAGE.

Chop the cabbage into thin strips or cut into pieces. Pack tightly into a 3 liter jar. Pour cold water, dissolving in it 2 tablespoons of salt (water 1-1.5 l). Leave the jar warm 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 use. Sprinkle cabbage well with carrots. grated on a large grater.

Line the bottom of the jar with the top cabbage leaves. Finely chop the rest of the head of cabbage, leave a few cabbage leaves whole, they will come in handy later. So grind the shredded cabbage with salt, grated carrots, so that it gives juice (this is if for soup). If salt for a snack - add cumin, cranberries. Push tightly into a jar, cover with the left cabbage leaves, cover with a clean cloth - and put a load on top. You can eat 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 st. a spoonful of sugar
salt to taste

Cooking sauerkraut:
Cabbage, wash and remove outer leaves. Cut in half and finely chop.
We put it all in an enameled 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 stands out, and the cabbage becomes translucent. At the same time, you need to salt the cabbage a little - so it will be more convenient and faster to crush it.

Taste the cabbage all the time, I salt to taste - as a result, the cabbage should be a few saltier than necessary - the salt will then go away when the cabbage turns sour.

And in order for the fermentation process to begin, add sugar, a little about a tablespoon for the whole head of cabbage.

Carrots should be peeled and grated on a coarse grater.

Attention! Put carrots in cabbage only when you are ready to put it in a jar - you don’t need to crush carrots with cabbage - it will not taste good.

Mix gently
When all the cabbage is laid, it is necessary to put oppression.
I use an ordinary nylon cover as oppression - it is quite enough for such a volume.
Press the lid firmly in, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, cabbage will turn out loose and soft, but we need dense and crispy.
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 spill it under any circumstances!
The laborious process of salting cabbage for the winter is over, but that's not all!
It will be ready in three days.

Our next steps are:
We put a jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will be on the table. By the way, we put that small jar of juice next to it on the table (everything will wander there too).
The cabbage will ferment at room temperature for 3 days.
All this time, you will need to free it from the resulting gas - hydrogen sulfide - in the morning and in the evening - 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 it will be a little, on the second 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 - the first day just press the lid and the gas will come out by itself.

When you pierce the cabbage, you need to remove the lid, then put it back in the jar, because it will play the role of oppression.

If there is a lot of juice, pour it into a jar.
By the evening of the third day, sour juice is formed in this jar, and some kind of viscous and slimy, do not be afraid, it should be so.

We pierce the cabbage thoroughly for the last time, "squeeze" all the hydrogen sulfide out of it, take out the "oppression", pour the juice from half- liter jar, close the nylon lid and send for storage in the refrigerator.

That's all! Now you know how to salt cabbage for the winter in a jar!

By the way, in a day you will notice that the juice is well absorbed into the cabbage, so you should not pour the juice out of the jar if it does not fit all, just let it stand in the refrigerator next to the 3-liter jar, and in a day or two you will put it there and send, otherwise the cabbage will not be so juicy and crispy.

Well, enjoy the great taste of homemade sauerkraut and be healthy!

RECIPE 3.
SALT THE CABBAGE IN THE ENAMEL BUCKET.

We take products in the following proportion:
for 10 kg of cabbage:
200 - 250g salt.
Optional for improvement appearance and flavor can be added:
500g carrots, grated on a coarse grater or cut into narrow strips;
and/or 1 celery root;
or 1 kg of whole or chopped apples;
or 100-200g cranberries;
cumin - to taste.

Shred the cabbage and mix evenly with table salt. For uniform salting, place the cabbage in a wider container and hold for 0.5-1 hour. Next, put the cabbage in a bucket (pot or in jars), tightly compacting to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from spoilage. Place a clean piece of white cloth on top, on top of it a wooden grate (you can use a plate of a suitable diameter), on which to put oppression. As oppression, you can use a jar of water. The grate (or plate) in about a day should be immersed by 3-4 cm in the juice released from the cabbage.

During the fermentation of cabbage, gases are released with bad smell. To remove these gases, you need to pierce the container with cabbage to the bottom with a pointed, smooth stick every 2 days until the release of gases stops.

The readiness of cabbage comes in 15-20 days, depending on the temperature in the room.

Arrange the finished cabbage in 3-liter jars and put in the refrigerator.

After dredging the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because. cabbage left without brine quickly deteriorates and loses some of the vitamin C it contains.

Tip: if you pour a 2 cm layer of vegetable oil over fermented cabbage in a jar, then it can be stored until May next year(of course, if you do not eat it before.

RECIPE 4.
SALTING CABBAGE IN PIECES.

Cooking method:
We cut the cabbage into pieces, put them 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. Strongly do not stuff the cabbage!

The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with the top of salt and 150 g of sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g of vegetable oil.

RECIPE 5.
CABBAGE PICKLED WITH VINEGAR.

For 5 liters cold water take one bottle of vinegar, 2 cups of sugar. 1.5 cups salt, carrots. Cabbage cut into pieces, can be cut into 4 pieces. Place in a bowl or bowl. Pour in brine and press. Put in a room at room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and main courses.

Some options mixes 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 cumin or dill seeds, 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 cumin or dill seeds, 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 cumin or dill seeds, 200 - 250 g of salt;

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

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

10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt;

RECIPE 6.
CABBAGE "PO-GEORGIAN".

You will need:
- 1 medium head of fresh white cabbage;
- 1 table beet;
- 1 red hot pepper;
- 4 cloves of garlic;
- 100 g of celery greens;
- vinegar to taste;
- 1 tbsp. a spoonful of salt per liter of water.

Cooking method:

Cut cabbage into large squares, beets into thin slices, chop celery and pepper.

Lay 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 in a warm place, then in the refrigerator.

Unfortunately, cabbage cooked according to this recipe is not subject to long-term storage.

RECIPE 7.
CABBAGE FESTIVE.

You will need:
- 4 kg of cabbage;
- 8-12 cloves of garlic;
- 250 - 300 g of beets.

Salted cabbage in winter is just a storehouse of vitamins! Such an easy-to-prepare product is always in demand on the menu. You can simply fill with vegetable oil and eat with pleasure under boiled potatoes, or you can cook a lot of salads, vinaigrette. Casserole, stewed cabbage, cabbage soup or borscht - you can count all the dishes! As well as the ways of its preparation.

Today, when vegetables are sold all year round, there is no need to salt cabbage in barrels, buckets and invent a suitable place for storage. It is quite possible pickle two or three jars, calmly put them in the refrigerator, and as it is destroyed, cook more.

So, salting cabbage for the winter in jars. There are several ways to prepare it.

The cold way to pickle cabbage

The main difference is cold and hot. Cold is the easiest. However, and cold principle there isn't just one either.

Salting "dry" way

The most traditional is the old reliable "dry". For him, all you need to do is prepare vegetables and dishes.

cabbage;
carrots in a ratio of 1: 4;
salt at the rate of 20 grams per 1 kg of vegetables.

Chop vegetables, mix in a deep bowl and rub your hands well. The kneading process is similar to kneading dough. It is necessary to crush until a lot of juice is formed. You can “knead” the cabbage separately, and then add the carrots. In this case, the finished pickle will taste more vigorous. If you mix everything at once, then the taste will turn out to be sweeter, and the brine will acquire a beautiful carrot color.

Then leave to ferment in the room, piercing the cabbage several times a day with a splinter. After 3-4 days, put the jars in the refrigerator.

Salting cabbage in brine

The recipe for salting in brine is simple. Prepare food:

]cabbage - forks weighing approximately 2 kg;
carrots - half a kilogram;
water - 4 liters;
salt - 8 tablespoons;
granulated sugar - 4 tablespoons.

That's the whole set. In addition, you will need two three-liter jars, a deep container, for example, a bowl, a cabbage shredder or a special knife and a grater for Korean carrots.

Now the process itself. The first thing to do is boil the brine. Since the method is cold, the brine, respectively, must be cold. This means that it should be prepared in advance so that by the time the vegetables are cut, it has already cooled down. Bring water to a boil and add salt and sugar to it. Wait until they are completely dissolved, while not removing from heat. Then just leave to cool.

Cabbage for pickling must be taken winter varieties. Her forks are dense, juicy, crispy, slightly sweet. Heads of cabbage are especially good, having the shape of a ball flattened from above and below.

Chop all the cabbage finely, grate the carrots. Combine them in a bowl and mix a little so that the vegetables are evenly distributed among themselves. Now all this needs to be packed very tightly into jars.

Banks, of course, must be thoroughly washed, and even better, sterilized. Vegetables need take very hard as the container is filled, so that even small voids in the contents do not remain at all. Thus, fill both jars to the neck.

And the last - pour brine. It will have to be poured gradually. Since the vegetables are stacked very tightly, the liquid will penetrate to the bottom of the jar rather slowly. Therefore, it will be necessary, after pouring a certain amount, to wait until all the water is gone, and add more. And so on, until the container is filled with brine to the top.

Next, you should only leave the jars in the fermentation room for two or three days. All this time, the cabbage must be periodically pierced in order to give an outlet to the gases formed during souring. On the third day, you should try the pickle for readiness. The temperature in the apartment can be different, and the time of its preparation depends on this. As soon as the taste turned out to be what you wanted, you need to close the jars with lids and put them in the refrigerator. There they will be perfectly stored in the winter.

What to salt cabbage

The recipe for salting in this way is, of course, easier. You do not need to spend a lot of effort on "kneading" vegetables, just pour it with cold brine and let it stand for several days. And you can do it not only in glass jars. Since you need to stuff vegetables for pickling very hard, and in a jar it is not very convenient to do this. Can be used food grade plastic containers, enameled pan or can, ceramic barrels. The process of laying cabbage in them will be much easier.

Of course, this amount of cabbage is not enough for the whole winter, and the volume of the refrigerator is unlikely to allow storing a huge number of cans there. But you can gradually, as needed, add one more jar of salt, and thus, sauerkraut will be on the menu all winter.

Salted cabbage with beets

When salting, you can use not only cabbage and carrots. The original is cooking with beets. There are many variations of this recipe, but the most common. But with the addition of beets, you need to be careful. The fact is that it is able to give some softness to cabbage, in addition, the finished product will have a specific taste. Therefore, beets should be put on the basis of for 2 kg of cabbage literally 100 grams.

The cooking method should be chosen - with brine. But when putting vegetables in jars, you should add garlic and cumin, and put a horseradish leaf on the bottom. Put a few mustard seeds in the brine. These additives will spiciness, astringent to neutralize the emollient properties of the beets, and enhance the special taste. The rest of the process will remain unchanged. In winter, such a recipe is even more useful, since the beets will add their vitamins, and the presence of garlic will enhance the preventive effect of vitamin C.

Salted cabbage with apples and cranberries

But in cabbage with carrots, it’s good to put a few slices of a sour apple of a winter variety, for example, Antonovka. Everyone knows the recipe too. with cranberries. For this, it is best to buy berries not in a store, but in the market. In winter, this is not at all difficult to do. It will be necessary to put it while mixing the cabbage and tamp it not so hard, otherwise all the berries will burst. Cranberries will hardly change the taste of the finished pickle in any way, but they will look original on the table and add spice when they hit the tongue.

Recipe for pickling cabbage in water

Another recipe for sauerkraut. It is in many ways similar to cooking it in brine, but the brine itself does not have to be cooked.

Products and their proportions are the same as in the brine recipe. Only if in the case of brine the amount of water poured into the cabbage does not matter - salt and sugar are put in the pan in advance, then here you have to measure how much water fits in the jar. On average, one three-liter jar filled with vegetables will require 2 liters of liquid.

So, prepared vegetables are placed in jars or other containers in a known way. Further, all the contents are poured with cold boiled water to the very top. Depending on how much water was poured, you need to pour salt directly into the jar, based on the proportion per liter of liquid 2 tablespoons.

Now you can put, as always, wander. It is also necessary to pierce and keep it warm for several days. Then you need to put sugar directly into the jar again. Remembering how much water was poured into the jar, sugar count 1 tablespoon per liter.

Allow the sugar to completely dissolve and seep into the vegetables, this will take several hours. And then close the jars and put them in the cold. You can speed up the process of dissolving sugar. To do this, pour a little brine into another container, dissolve all the necessary sugar in it and pour it back.

This recipe is almost the same as using brine, but much simpler.

Salted cabbage recipe

Cabbage does not need to be shredded for pickling. You can salt it by cutting into large or not very slices, slices. Many people prefer just such a recipe for salting for the winter. Of course, ordinary glass jars are not suitable for this. good to use enameled, ceramic or plastic cans, barrels. You can even use food-grade plastic buckets. Or jars larger than three liters with a wide neck.

At the bottom of the container, you should put cabbage leaves, stalks, apples, whole medium-sized carrots. It is better to cut some carrots and cabbage. Next, lay the pieces of heads of cabbage, sprinkling them with chopped vegetables. As it fills, compact by pressing with your hands. Lay the very top with chopped cabbage and carrots and press well too.

Then pour all the contents with cold brine. Further, the process is similar to the previous recipes.

You can store large containers on a cold balcony, unless they are glass. Of course, if the winter is frosty. Because freezing and thawing will make the product inedible. Five-liter jars will fit in the refrigerator.

As you can see, you can salt cabbage in a completely different way. There are many recipes. cold way is just one of the options. With such salting, the product will prepare for a few days. The hot method allows the product to be ready in a few hours. However, cold salting is often preferred.

The subtleties and recipes for making sauerkraut crispy 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 process steps.

Secrets of delicious salting

To pickle crispy cabbage for the winter, you must:

find the right recipe
choose and prepare products correctly;
carefully observe the technology and stages of preparation.

Rules for choosing cabbage

The requirements according to GOST for heads of cabbage for crispy salting 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;
head shape - flat-round, size - medium;
the texture should be dense without coarse veins, the stalk should be small.

Check percentage at home useful substances does not seem possible. Need to focus on external signs. That is why housewives choose for pickling for the winter crispy heads of cabbage of medium late and late deadline ripening:

They are more juicy.
Contain a large number of sugars.
Have a pleasant cut White color and dense texture.

Advice! Mistresses cut heads of cabbage for salting after the first frosts in the last century: the cabbage became denser, the amount of sugars increased.

The right choice of carrots is important. Bright color, juiciness, small core are the criteria for the quality of this vegetable. All other ingredients that complement the taste of sauerkraut should be fully ripe and have a rich color.

Salting technology

The process has been worked out for many years and has various variations. For crispy salting for the winter, use:

dry method;
in brine.

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

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

There are several ways to cut cabbage:

thin straw;
squares;
long straws (spaghetti).

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

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

For successful pickling of crispy cabbage for the winter, you need to carefully control the amount of sugar. Thanks to special bacteria, they turn into milk and acetic acid, which gives the product a pleasant sourness and protects it from spoilage.

The fermentation process during salting can be enhanced by adding following products based on 10 kg of crispy cabbage:

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

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

In Russia, cabbage was fermented for the winter only in barrels - the families were large, so a lot of it was required. Store fresh heads long time also couldn't. Now for salting cabbage choose a smaller container. The main factor is the choice of material from which it is made. Suitable for salting for the winter are:

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

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

The quality of the salt greatly influences the process. Usually choose stone (coarse grinding). Iodized salt is good for humans, but not suitable for fermentation. When applied, the cabbage becomes soft.

Dry salting stages

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

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

How to ferment cabbage in brine

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

Chopped vegetables are mixed without adding salt.
Transfer to a container and tamp.
Brine is prepared by dissolving in boiled water. hot water salt and sugar. Proportions: for 1.5 liters of water, 50 g each.
Packed 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 the warmth.

Many housewives believe that crispy salting for the winter can not be done on any day. The ancestors did it on Monday, Tuesday or Thursday, in extreme cases - on Sunday. It is believed that on other days it is impossible to get real crispy salting.

Crispy Salted Cabbage Recipe

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

With sweet pepper

Ingredients:

4 kg of already prepared cabbage heads;
1.5 kg of sweet pepper;
1.3 kg of carrots;
1 tsp mustard seeds;
4 tbsp. l. salt;
2 tbsp. l. granulated sugar.

The subtleties of cooking crispy salting for the winter:

All vegetables and spices are divided into 4 equal parts to make it easier to cook.
First, cabbage is chopped, sprinkled with salt and sugar, mixed until juice is released and combined with the rest of the ingredients.
Place in a pickling container, compact and prepare the next part.
Repeat the process until the products run 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 method of fermentation for the winter, you will need:

3 kg of prepared cabbage heads;
1 kg of sweet pepper;
2-3 large carrots;
2 bulbs.

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

Subtleties of preparation:

A mixture of all vegetables is prepared and placed in a fermentation dish, preferably in three-liter jars.
Pour in brine and let stand for 3 days.
Take out to the cold.

with apples

This is a classic pickling recipe for the winter. From this combination, the taste of crispy cabbage becomes richer, and apples add a sweet aftertaste and piquancy.

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

Ingredients for salting quick crispy cabbage:

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

Subtleties of preparation:

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

With beetroot

Even a small amount of beetroot gives the fermentation for the winter a beautiful pink color and original taste.

Would need:

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

Subtleties of preparation:

Thin slices of beets are laid out at the bottom of a three-liter jar. Grated carrots and shredded cabbage are mixed and added to the jar.
In 1 liter of cool water, stir the spices until dissolved. Pour the mixture into a jar.
Crunchy 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 put the jar in a deep bowl to collect the resulting 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 to taste.

Cooking steps:

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

Attention! It is necessary to tamp this option of salting crispy cabbage very carefully so that the berries do not burst.

With hot pepper

For this snack for the winter you will need:

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

The cooking process includes the following steps:

Pepper for this preparation is cut into small pieces. For sharpness, the seeds from it can not be removed.
Mix shredded crispy cabbage and grated carrots with pepper. Placed in a three-liter jar, add salt and sugar. Pour the contents with chilled boiled water - the cabbage should be completely covered with it.
Fermentation will ferment for 3 days. Piercing it every day is a must.

With dill seeds

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

Would need:

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 mashed with salt and dill seeds, but do not press too hard.
Spread in a bowl and place a load on top.
Remove the foam, release the resulting carbon dioxide. After 3 days, they take it out into the cold for the winter.

With honey

For the recipe you will need:

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

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

Cooking process:

Cabbage for this fermentation is chopped quite large, and carrots are cut into strips.
Mix prepared vegetables, salt and pepper.
The workpiece should be under pressure for two days. So that the cabbage is not bitter, they remove the foam and pierce it to the bottom with a thin wooden object.
A little brine is poured out and honey is dissolved in it. They pour back.
After another two days, crispy fermentation can be eaten.

Terms and conditions of storage

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

Conclusion

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

Cabbage is one of those vegetables that are perfectly stored all winter, both fresh and canned. In addition, it can be salted and fermented in large containers, but most housewives prefer to keep this vegetable fresh and, if necessary, use recipes for quick salting.

If you have never salted vegetables at home before, this article will be useful to you, because it contains not only recipes for salting cabbage for the winter, but tips to help keep the vegetable crispy.

Quick pickling cabbage

Cabbage is one of those few vegetables that retain their beneficial properties not only fresh, but also pickled or pickled. That is why many housewives prefer to harvest this vegetable for the future, using a wide variety of salting and pickling methods.

If the cabbage was fermented traditional way, it will be saturated with brine and will be ready for use in at least a few days, but it can be quite successfully stored in a cool place all winter. But, if you want to treat your family or guests with salted cabbage in the near future, you can always use the quick pickling recipes below.

The traditional pickling or pickling recipe requires a long preparation time. Therefore, we decided to present you a quick recipe for making a spicy billet, which will be a great addition to everyday dishes.

Note: The preparation prepared according to this recipe resembles the taste of a traditional pickled appetizer as much as possible, but it will take much less time and effort to prepare it.

For cooking, you will need cabbage (2-3 kg), 3 medium carrots, two heads of garlic, a tablespoon of dried dill seeds, a teaspoon of allspice, 2 tablespoons of salt, 4 tablespoons of vinegar, a glass of sugar and one and a half liters of water. If desired, to add spice to the salad, you can add coriander, cumin and other spices to it (Figure 1).

Preparation is carried out as follows:

Heads of cabbage are cleaned from the top leaves, even if they are clean and do not have mechanical damage. After that, the vegetable must be washed and finely chopped.
Peel carrots and garlic, rinse with water and chop. It will be enough to rub the carrots on a coarse grater, and pass the garlic through a press.
Mix vegetables evenly, add garlic, dill seeds and pepper to the mixture. At the same stage, other spices are added, at the request of the hostess.
Sterilized jars are tightly filled with vegetable mixture.
Now you need to prepare the marinade. If you plan to store the salad for a long time and outside the refrigerator, it is better to salt it in a hot way. To do this, pour water into the pan, add salt and sugar to it, and bring to a boil. At the moment of boiling, pour in the vinegar and immediately distribute the marinade into jars.

Figure 1. Quick salting steps

If you immediately roll up the blanks with metal lids, they will be successfully stored throughout the winter in an ordinary pantry. If you prefer to use nylon lids, then you can store such a vegetable salad only in the refrigerator or in a cool cellar.

In order for salting to go quickly, you need to use a special recipe, which involves the quick preparation of this vegetable. If you cook cabbage in this way, it will be ready to eat in a few hours, and the leftovers can be left for making salads or as a filling for pies or dumplings (Figure 2).

To prepare such a dish, you will need one fork weighing one and a half kilograms, 100 ml of vegetable oil, 100 grams of granulated sugar, 3 carrots and 3 cloves of garlic, one and a half tablespoons of coarse rock salt, 100 ml of nine percent vinegar, 5 black peppercorns and half a liter of water .

Note: Salting according to this recipe takes about 30 minutes, and the appetizer itself will be ready to eat in about 7 hours.

Present to your attention step by step recipe quick salting:

We clean the forks from the outer leaves, wash and cut into thin strips. Grind the peeled carrots on a grater, and cut the garlic cloves into thin plates.
Transfer the vegetables to a large bowl or saucepan and lightly knead with your hands to extract the juice.
In a separate container, prepare the brine: pour out the water, add salt, sugar and pepper. The mixture should boil for several minutes, after which you need to add vinegar and vegetable oil to it, bring to a boil again and immediately pour over the vegetables.
Mix the salad with brine thoroughly and transfer to an enameled pan or glass jar. From above, the workpiece must be covered with a plate and put oppression on it.

Figure 2. Salad preparation steps

We leave the cabbage to salt at room temperature, after which it can either be served at the table or laid out in jars with lids for further storage in the refrigerator.

How to pickle crispy cabbage

It often happens that in the process of heat treatment and salting in a hot way, the vegetable ceases to be crispy, and this is exactly what - distinguishing feature this winter harvest.

To pickle a crispy vegetable, follow these tips:

For pickling, varieties that ripen in late September or early October are suitable. In addition, in order for the vegetables to be crispy, it is advisable to remove them from the beds and salt them after the onset of the first autumn frosts.
When cooking, it is better to use ordinary coarse rock salt without any additives.
Pickling will remain crisp only if the brine completely covers it in a jar, pan or barrel. Therefore, if you are not sure that the prepared liquid is enough to fill the entire vegetable mixture, it is better to prepare the marinade with a small margin. In addition, if you salt a vegetable in an open container, it is better to keep it under pressure for the first few days.
If you are salting vegetables according to a recipe that involves long fermentation (more than a day), the vegetable mixture should be regularly pierced with a clean wooden stick or spoon. So you remove excess gases from the workpiece. In addition, it is necessary to remove the foam daily, which forms on the surface during salting. When it stops appearing, and the brine is transparent, this indicates that the workpiece is ready for use.

In addition, it is important to keep right conditions storage. It is advisable to put containers with vegetable preparations in a dark, cool place. At the same time, it is important to ensure that the temperature in the room does not drop below zero degrees. In this case, the vegetable will lose its taste and useful properties, and become too soft.

The fastest pickling cabbage for the winter

If you did not have time to pickle vegetables in the fall, do not despair. You can always cook them during the winter using fresh vegetables. The advantage of this recipe is that you can quickly pickle cabbage in a three-liter jar, put it in the refrigerator and use it at any convenient time, and when the salad is over, cook fresh (Figure 3).

For one three-liter jar, you will need one and a half kilograms of white cabbage, 100 grams of carrots, 1 liter of boiled water, a tablespoon of sugar and 2 tablespoons of salt.

First we prepare the marinade. To do this, boil water, let it cool slightly and add salt and sugar to it. Now the mixture must be thoroughly stirred so that all components are dissolved.

While the water is cooling, prepare the vegetables. Finely chop the heads, and grate the carrots (if desired, you can use a grater for Korean carrots). Now you need to mix the vegetables and put them in dense layers in a jar. It is important that the mixture is in the container as tightly as possible.

Figure 3. The fastest salting of vegetables

Now you need to pour the brine into the jar and cover it with a nylon lid. We leave the container at room temperature for three days, but it is advisable to put it in a large bowl, since over time the brine will begin to flow out. After three days, you need to make a hole in the lettuce to the very bottom of the jar, using a wooden spatula. This is necessary so that gases come out of the billet and excess bitterness is gone. In this state, the workpiece should be left for several hours (without a lid), and after that you can immediately serve it to the table or put it in the refrigerator for further storage.

If you like salads with other vegetables, you will definitely like the recipe for the fastest pickling with carrots and bell peppers (Figure 4).

To prepare the dish, you will need several forks with a total weight of 3 kg, 3 large bell peppers, 600 grams of carrots, 100 grams of salt and sugar and one and a half liters of water.

Salting according to this recipe takes a minimum of time. First you need to rinse and cut the cabbage into thin strips. Then we clean the pepper from the stalks and seeds and also cut it into thin sticks. Grate peeled carrots. Put all the ingredients in a jar in layers, slightly crushing each.

Figure 4. Quick salad with carrots and peppers

Now you need to prepare the brine. To do this, you just need to dissolve salt and sugar in water, let the mixture boil for several minutes and immediately pour it into a jar with the workpiece. The container can be closed with a nylon or metal lid. Next, it must be wrapped in a blanket and left to cool at room temperature. When the workpiece has completely cooled down, it can be served to the table.

Classic salting recipe

If you prefer traditional sauerkraut, we advise you to use the recipe below. It has been tested in practice, and the salted billet is spicy and crispy (Figure 5).

For salting for the winter, you will need one and a half kilograms of the cabbage itself (the weight is indicated without the stalk), 0.5 kg of carrots, 2 tablespoons of salt and a tablespoon of sugar.

The step by step recipe looks like this:

We clean the heads from sluggish and damaged leaves, peel the carrots. We wash the vegetables with running water and finely chop.
We mix carrots and cabbage in a large container, add salt and rub lightly so that the vegetables release the juice.
Pack vegetable mixture tightly into sterilized jars. In this case, it is better to lay the vegetables in layers, tightly tamping each one. Now it’s enough just to cover the jars with lids, put them in large pelvis and leave to ferment for three days at room temperature.
Banks should be checked daily: remove the resulting foam and pierce the mixture twice a day with a wooden stick or knife. If this is not done, gases will remain in the workpiece and it will acquire an unpleasant characteristic smell and taste.

Figure 5 Classic recipe sauerkraut

After the workpiece has wandered for three days in warmth, it must be transferred to a cool room or put in the refrigerator. It is important that the vegetable mixture is covered with brine. If it is not enough, you can add a little cold boiled water to the jar. As soon as the brine becomes transparent, the salad can be eaten. Typically, this process takes two weeks.

How to make cabbage pickle

The basis of the taste of sauerkraut or pickled cabbage is brine - a mixture of water and salt of various concentrations. In addition, brine is released during the pickling of vegetables in barrels or tubs.

Sometimes various spices are added to the brine: cumin, dill seeds, Bay leaf and a pot of pepper to make the mixture more flavorful. Depending on the chosen harvesting method, the brine for it will also differ, so we will give various recipes for its preparation.

For sauerkraut

Cabbage fermented in brine is considered traditional method harvesting this vegetable for the winter. It was this method that was used in ancient times for the preparation of homemade winter preparations.

Preparation for fermentation remains the same: we clean the cabbage and carrots, wash and finely chop. The main secret of making sauerkraut is in the marinade, which is very easy to prepare. To do this, take one and a half liters of water and dilute in it a tablespoon of salt (with a slide) and two tablespoons of sugar. After that, put the future brine on fire and boil for several minutes.

After that, you need to let the brine cool down, after which it can be used to pour the mixture tightly packed in the fermentation tank. The rest of the cooking process remains the same. First, the workpiece is kept for three days at room temperature, removing the foam and releasing gases from the cabbage daily. After that, the container can be transferred to a cool place. The mixture will be ready for use after foam stops forming on its surface, and the brine becomes transparent.

For pickled

Pickled cabbage in your own way useful properties not inferior to sour, but still slightly different in taste. The secret of the piquancy of such a vegetable preparation is in a properly prepared marinade (Figure 6).

For it, you will need half a glass of vegetable oil, 2 tablespoons of salt, a glass of sugar and vinegar, and a liter of water. This amount of ingredients is enough to pickle a kilogram of cabbage.

Figure 6. Brine for pickled cabbage

Prepared and chopped cabbage with carrots is tightly packed in a jar, adding a few cloves of garlic. If you like spicy snacks, you can add hot peppers to the preparation. Mix the marinade ingredients by dissolving them in water. When the liquid comes to a boil, it is poured vegetable preparation, cover with a nylon lid and leave to cool. Such a pickled blank will be ready for use within a day after preparation.

Other ways to quickly pickle cabbage

Except traditional recipes salting, there are other ways to harvest delicious, crispy and spicy cabbage. They are slightly different from the recipes above, but still proven in practice.

Following our tips, you can make a delicious vegetable salad with your own hands, which will help diversify your daily diet or be a great addition to the festive table.

in brine

One of the recipes fast food involves pickling in brine (Figure 7). To do this, you will need one fork, weighing a kilogram, 2 carrots, 3 cloves of garlic, 10 tablespoons of nine percent vinegar, 100 grams of vegetable oil, half a glass of granulated sugar, 500 ml of water and a heaping tablespoon of salt.

First, we prepare the cabbage: it must be peeled from the upper leaves, remove the stalk and cut into thin strips. We rub the carrots on a grater. You can use a grater to cook Korean dishes, then the salad will look more festive. Peel the garlic and pass it through a press.

Figure 7. Salting in brine

Pour water into a separate pan, add salt and sugar, and when they dissolve, pour vegetable oil and vinegar. The brine must be thoroughly mixed and boiled, and then poured into the vegetable mixture while still hot. We cover the workpiece from above with a plate and put oppression (for example, a jar filled with water).

Lettuce should be left for at least three hours, but vegetables are much better soaked in brine if they stand at room temperature for a day. The finished dish can either be served immediately to the table, or put into jars, covered with nylon lids and stored in the refrigerator until consumed.

With vinegar

Kale salad can be not only a great addition to your daily diet, but also a dish that promotes weight loss. Preparing such a salad is very simple, and as the workpiece ends, its stocks can be replenished (Figure 8).

Figure 8. Harvesting vegetable salad with vinegar

The ingredients for quick salting cabbage with vinegar are very simple: for 500 grams of cabbage, you need to take 2 tablespoons of vegetable oil and apple cider vinegar, as well as salt, which you can add to your own taste.

Peeled from the outer leaves of the forks, cut into thin strips, salt and lightly knead with your hands so that the vegetable starts the juice. After that, you just need to add oil and vinegar, mix thoroughly and let stand for a while. Such a salad will be ready to eat within half an hour after preparation, but, if desired, you can arrange it in jars, cover with lids and store in the refrigerator.

A simple recipe for salting cabbage for the winter at home is presented by the author of the video.

This is the most popular preparation among housewives. There are probably no people who have never tried to pickle cabbage for the winter. Crispy, sour, with various additives, ranging from carrots and apples, and ending with various spices. Even honey, and that, can be added. Tasty and healthy. A storehouse of vitamins in a jar that will support you all winter. Vitamin C alone is worth something in the winter! And you don't have to go to the pharmacy. The mass preparation of this product is just beginning. We will not stand aside, we will also pickle, ferment, marinate. In order to diversify your menu in winter and cook both the first and second. Or a simple salad with onion and vegetable oil. Persuaded? Shall we cook?

How to salt cabbage in jars for the winter: a simple recipe

For salting, take a strong head of cabbage, juicy carrots, salt and water. The cabbage will be salted in a salty brine, this is quite easy and not very troublesome. The method is called cold because the brine does not boil. From the simplest and cheapest ingredients, you can make a blank that will turn out not only juicy, but also crispy. It is convenient to prepare such an appetizer at home, so that at the right time, when the guests unexpectedly appeared, you could treat them to a wonderful cabbage!

Ingredients:

1 kg. white cabbage;
200gr. carrots;
150gr. salt;
1.5l. water.

How to salt cabbage for the winter in jars to be crispy

We leave it in the room to salt for 1-2 days, then close the lids and store in the refrigerator.

Salting cabbage for the winter in brine recipes are very tasty

I will share a delicious, proven over the years recipe for seaming. Why I love it: for its simplicity and speed of preparation. You can taste it in a day. You won't even have time to salivate when everything is ready. And the products are the simplest, affordable. Exotic is certainly good, but the soul asks for its own, dear. So - this dish will always be happy. I'm so sure.

What do we need:

0.5 head of cabbage;
1 carrot;
0.5 l. water;
1 tbsp salt;
0.5 tbsp Sahara.

How to salt cabbage for the winter

When is it better to salt cabbage for the winter according to the lunar calendar

Knowledgeable people - astrologers, advise salting only on the growing moon. 1-3-5 days after the new moon. Then the product is obtained with a pleasant aroma, crispy, white. Without mucus and darkening.

It is impossible to engage in harvesting on the full moon and on the waning moon, the result is soft, not tasty, and quickly deteriorates.

Good days for cooking:

October 2018: 08.10 - 12.10, 18.10 - 22.10, 25.10.
November 2018: 11/8, 11/14 - 11/15, 11/17 - 11/20, 11/22, 11/24, 11/25.
December 2018: 12.12, 14.12, 17.12, 19.12, 24.12, 26.12 - 27.12, 29.12.

In ancient times, not only the phases of the moon were noted, but also the day of the week played a significant role in the preservation of vegetables. They said if the vegetables female, then they must be prepared on the same days - Wednesday, Friday and Saturday. This is probably correct. But already in times closer to us, they noticed that if a man cooks, then his day is Monday or Thursday. And for a woman, days were set aside - Wednesday or Saturday. But Wednesday was more popular. There was no mention of Friday at all. So everything is relative...

They are also guided by the signs of the zodiac. In what sign is the waxing moon giving the go-ahead for salting? These are Taurus, Aries, Sagittarius Capricorn. Start shredding. On other days, refrain.

To comply or not to comply folk omens it's up to you to decide. In my observation, the variety also plays an important role in proper preparation.

How to salt cabbage for the winter

Choose a white-headed beauty of the best late variety. Early or precocious will not be so especially crispy. The fork should be elastic, white, without damage, not dry. Color - soft cream. I chose a variety for myself - Geneva, not bad Belarusian, Slava - also proved itself with better side. Taste, bitterness should be absent, the taste is sweet, the sound is crisp. If the head is slightly frozen, remove the top leaves and you can use it. But if the head is completely frozen, it’s better not to risk it and don’t buy it. Nothing good will come of this.

It is better to take wooden dishes for harvesting (barrel, tub), but if this is not possible, use enameled (pot, bucket) or glass (jars). Do not use aluminum or some other - it will oxidize, the vegetable will turn black, and it will be bitter. I won’t say about plastic, you can also add salt in it, but I don’t risk it.

Salting cabbage in jars for the winter with aspirin

This is a pretty controversial recipe. The fact is that acetylsalicylic acid or as the people also call aspirin, it is used instead of vinegar. There are enough medicines in our life, skeptics will say, and they will be right. Vinegar is a synthetic extract, experts will object, it is also harmful to the body, one can argue about its safety .... And there is nothing to object. So it's a double edged sword. But when using aspirin, pickled products are stored for a very long time, almost a year. Moreover, the crunchiness and taste remain unchanged. And here is the recipe itself:

medium cabbage - 2 pcs;
carrots - 1-2 pieces;
sugar - 3 tbsp;
rock salt - 3 tablespoons;
bay leaf - 2 pieces;
black peppercorns - 8 pcs;
acetylsalicylic acid - 2-3pcs;
water for filling.

Prepare vegetables, cabbage and carrots, peel and wash under running water.
Banks will be sterilized.
We chop the forks into “noodles”, chop the carrots on a grater with large holes. We mix.
At the bottom of a clean, dry 3 liter jar, pour 1/3 tbsp. sugar, salt, 3 peppercorns, 1 bay leaf. Grind an aspirin tablet into powder. We divide this proportion by three times - at the bottom, middle and at the end - under the neck of the dish.
Fill jars halfway with vegetable mixture. Then the same proportions of spices, again a mixture of vegetables and at the end a tablet with spices.
We boil water, pour hot liquid into a jar, after 5 minutes add it to the very neck, tighten the lid. Leave to cool and then put in a cool place.

Thanks to a small tablet, cabbage will not ferment, spoil, or become moldy. The color will remain natural, white. It won't affect the taste.

That's the whole recipe. Who liked it and you want to cook, I will be glad that I shared it for good reason.