Sauerkraut. Salting the most delicious cabbage

Date: 20.10.2019

Often in the cold season you really want not a simple lunch and dinner, but something more appetizing and spicy. Hence the questions arise, how to salt cabbage, how to keep it crisp and give it a piquant taste.

What's the difference between pickling and pickling cabbage?

Sourdough appeared in ancient times as the simplest way to preserve food, when people did not yet know how to extract salt. However, there is a fundamental difference between salting and sourdough, which is manifested not only in the preparation method, but also in the taste.

Salting will be a more efficient and reliable way of preserving cabbage, while pickling means keeping the product in a cool place after the fermentation process is complete due to the presence of bacteria in the cabbage. Salting cabbage is much easier than fermenting. However, in order to brighten up the taste, salted cabbage necessarily requires some kind of additives: dill, lavrushka, carrots, etc. Sauerkraut does not require this and it can even be called a useful product due to the lack of salt content, which, as you know, has the property of retaining moisture.

Basics of cooking technology

To salt cabbage properly, you need to have certain knowledge.

They apply to all salting methods, regardless of flavor additives:

Used "late" cabbage, which is ripe right before the frost. It will have a minimum sugar content.
For a sweet note in taste, it is customary to add grated carrots, but you can do without it.
Cabbage is salted in a jar, enamel bucket or wooden tub. It is better not to use plastic containers.
The required amount of salt is calculated as follows: for every 20 kilograms of cabbage, 400 grams of salt will be used. A little more, but not less.
A load is placed on top of the cabbage tamped in a container so that it lets in the juice. It is advisable to drain the excess liquid into a separate jar, and put the future snack in a cold place.
When the cabbage is completely cooked (usually this period does not exceed 3-4 days in time), add the juice back.

How to quickly salt cabbage at home?

Salting cabbage quickly is actually very easy and the process will not take much of your time.

For one fork of white cabbage you need:

carrot - 1 pc.;
salt - 1 tbsp. the spoon;
twice as much sugar;
vinegar - 1.5 tbsp. spoons.

Cabbage is finely chopped or grated and mixed with grated carrots. You can use a couple of medium-sized root vegetables or one large one. Take a 2 liter jar and place the slices tightly there.

Boil half a liter of water and add spices right after the boil begins. When they are completely dissolved, remove the pot of water from the stove and add the vinegar.

Due to its presence in a ready-made dish, it is undesirable for people suffering from diseases of the gastrointestinal tract to consume such a snack.

Submerge the cabbage completely and you can eat it the next day.

Salting recipe in jars for the winter

You need:

white cabbage - 6 kg;
carrots - 7-8 pcs.;
lavrushka a couple of leaves;
pepper;
salt - 1 glass;
sugar is exactly half as much.

Chop vegetables finely. Stir by hand and distribute them among the containers. Try not to squeeze too much so that they do not let the juice out ahead of time. From a given amount of ingredients, you should get three three-liter cans of a delicious snack. Do not forget to pre-pour boiling water over them and wipe dry. Place the spices indicated in the recipe in the middle.

Next you need to prepare the marinade. Boil 7 liters of water, add salt and sugar to it. Pour the cabbage completely. In addition, you still have some left over. Do not empty it, but put it in the refrigerator. After a couple of days, when the snack has absorbed the liquid, you will need to refill it. Cabbage in jars for the winter is salted from 3 to 5 days.

Salted cabbage with beets - step by step

You need:

red or white cabbage - 1 fork;
carrots - 2 pcs.;
beets - 1 pc.;
garlic - 1 pc.;
sugar - 1 glass;
salt - 2 tbsp. spoons;
lean oil - 1 glass;
hot peppers (chili, red, tabasco - whatever you like);
peppercorns;
vinegar - 150 ml.

Cut the cabbage into large pieces, but do not chop, otherwise the taste will not be as bright as it should be. Beets and carrots are cut into strips or grated on a coarse grater. The garlic is divided into cloves and cut into small slices. You can also cut it into pieces, depending on your preference. Tamp the vegetables into a 5 liter saucepan.

It's time to tackle the pickle. Boil a liter of salted water with spices, remove the marinade from heat and add vinegar to it. Pour the resulting liquid over the cabbage and cover it on top, just do not put the load. Remove for a day in a secluded place and after this interval, the cabbage with beets will already be such that you will lick your fingers.

How to pickle cabbage to make it crispy?

You need:

white cabbage - 2 kg;
carrots - 2 pcs.;
lavrushka - 3 pcs.;
peppercorns;
salt - 2 tbsp. spoons;
sugar - 2 tbsp. spoons.

Chop the cabbage and cut the carrots into strips or grate. Mix it all by hand and tamp it into a jar, adding the indicated spices. Then turn the brine - boil one and a half liters of water, putting salt and sugar in it.

Pour the whole cabbage with warm marinade. Place the jar in a high-rimmed plate and cover it on top with a cloth. If you still have brine left, then put it in the refrigerator and pour in the pickles if the cabbage will absorb too much moisture. The jar is placed in a place with an average temperature for several days.

With apples

You need:

white cabbage - 2 kg;
carrots - 400 g;
apples - 3 pcs.;
a couple of leaves of lavrushka;
peppercorns;
salt - 2 tbsp. spoons;
sugar - 2 tbsp. spoons.

Chop the cabbage, grate the carrots and cut the apples into cubes. Place the cabbage, carrots and apples, and spices in layers in a jar. Leave 4-5 centimeters from the neck so that it is convenient to pour the marinade there.

Prepare the brine. To do this, boil one and a half liters of water with salt and sugar. Pour the hot marinade completely over the cabbage so that it is covered to the top with liquid. Leave it to be salted for 3-4 days at medium temperature.

Remember to stir the snack with a wooden stick to release the fermentation gas.

Spicy salted cabbage

You need:

cabbage - 10 kg;
carrots - 0.5 kg;
caraway seeds - 2 tsp;
coriander - ½ tsp;
pepper;
salt - ½ cup.

This recipe does not involve adding a hot marinade at the start. The vegetables are finely chopped and then ground by hand with salt and the specified spices until enough juice is released.

Tamp the future snack tightly into a jar or barrel, only line the bottom ahead of time with the remaining cabbage leaves, previously washed. Put the cabbage for several days under pressure at normal temperature.

Periodically remove the foam that appears and let the gas go out so that the cabbage does not have an unnecessary unpleasant smell in the future.

Spicy appetizer with pepper and garlic

You need:

white cabbage - 2 kg;
carrot - 1 pc.;
hot pepper pod;
sugar - 1 tbsp. the spoon;
salt - 1 tbsp. the spoon;
garlic - 3 cloves;
horseradish - 30 g.

Divide the cabbage into 4 pieces, removing the stem and leaves from the top, and then chop finely. Cut the peppers, core them and select all seeds. It is best to do this while wearing gloves, as it can be difficult to wash your hands after cutting the pepper. Cut it into small strips.

Garlic can be minced with a garlic press or simply chopped. Carrots are rubbed on a coarse grater.

Mix all the vegetables in one container and shake them with your hands to let the juice go. It is better to use a glass jar for starter culture. Tamp the cabbage tightly into it. After that, you need to start preparing the brine. A liter of water is boiled with salt and sugar and then stirred to completely dissolve. Pour the resulting marinade over the cabbage so that it completely covers it, and send it to salted for 3 days under oppression at a standard temperature.

You need:

white cabbage - 6 kg;
salt - 2 tbsp. spoons;
dill (seeds) - 3.5 tbsp. spoons.

Chop the cabbage finely and grind it together with salt and dill seeds. Wait until she releases the juice, however, do not overdo it, otherwise the cabbage will soften and will not taste good.

Tamp the appetizer tightly into the salting container and place the oppression on top. Please note that the cabbage should be covered to the top with the released juice. The salting process will last 3-4 days at an average temperature. Do not forget to remove the foam that appears and pierce the cabbage with a stick to release the fermentation gas.

- the dish, at first glance, is simple. Wise, in general, there is nothing, it is enough to chop the vegetable, mash with salt, add a little carrots, sprinkle with dill seed. Arrange in a suitable container and keep warm for several days. However, the result does not always correspond to the applied efforts and expectations, sometimes your favorite snack comes out unattractive and soft. How to salt cabbage so that it is crispy, juicy and moderately sour? Buying the right surebets is half the battle.

Delicious cabbage: a choice of salted cabbages

Medium and late ripening varieties are suitable for pickling ("Glory", "Gift", "Kolobok", "Gribovsky winter"). Their forks are dense, not heavy in size, with protruding sides, as if flattened. If the upper green leaves are not removed from the heads of cabbage, it means that they were stored correctly, did not freeze. Pay attention to the stumps, a white cut is a sign of freshness, in stale, withered cabbage it is beige or even brown. By the way, the length of the "stumps" should be at least 2 centimeters.

Be sure to inspect the heads of cabbage, carefully, from all sides, cracked, with dark spots, signs of rot, it is better not to take an unpleasant smell, tasty, with an appetizing crunch, from such raw materials it will still not work. It is recommended to give preference to large forks, weight from 3 to 5 kg guarantees maturity. Such a vegetable has been filled with juices over the summer, contains the right amount of sugar. And without it, the normal fermentation process is impossible, on which cabbage salting is actually based.

Tips: how to deliciously pickle cabbage

- In the old days, cabbage was fermented in oak barrels for the winter, now mainly in glass jars and enamel pots, buckets. The main thing is that there are no chips on the inner surface, contact with metal spoils the cabbage. Therefore, it is not salted in iron and aluminum containers. In addition to dishes made of wood, glass, ceramics, containers made of food-grade plastic are also used.

Cooking cabbage for pickling is carried out in a well-ventilated area. We recommend treating the tabletop, the cutting board on which it is to be chopped with a solution of table salt (a tablespoon per liter of hot boiled water). Salted boiling water is also used to rinse containers for laying cabbage. They can also be wiped down with vodka, rubbing alcohol, or apple cider vinegar. And, of course, cooking cabbage (cutting, grinding with salt) is done only with cleanly washed hands. This is one of the basic conditions for pickling cabbage so that it is crispy. After all, when only lactic acid bacteria participate in fermentation, cabbage for the winter succeeds. But the forks themselves do not wash, they only remove the outer leaves.

Vegetables are not canned with iodized salt, cabbage is not fermented with it, it turns out tasteless and soft. It is advisable to take ordinary rock salt of medium or coarse grinding, at the rate of 2.5-3% of the weight of the original product. That is, 25-30 g (about a heaped tablespoon) per kilogram of chopped cabbage. A slightly salted salad to taste. Of course, you can get by with less salt, which is undoubtedly more useful, but such a cabbage will definitely not be crispy. And you need to eat it faster, until it is over-acidified.

To the question of how tasty to salt cabbage and preserve all the vitamins in it, I will answer without hesitation: chop neither finely nor coarsely. Stop at the golden mean. Strips of medium width (0.5-0.6 mm), certainly the same, will be salted and ripen at the same time.

By the way, do not crush them with special zeal, like dough, a few clicks are enough. But you need to mix the ingredients thoroughly. And put in a container tightly, tamp it in a jar with a wooden pestle so that the cabbage is in the brine. During salting, it is pierced a couple of times a day with a knitting needle, a splinter, long, so that it reaches the bottom. Thus, carbon dioxide generated during fermentation is removed from the workpiece. If this is not done, cabbage in brine will come out not only flabby, slimy, but also bitter.

As soon as the cabbage comes, usually for 3-4 days, it is removed to a cool place, in the cellar, refrigerator. It is perfectly stored at temperatures from -2 to +2 degrees. It is advisable not to keep it in the cold, the crunch and some of the nutrients (enzymes, vitamins) will disappear.

And here are some more "believe it or not" tips on how to pickle cabbage so that it is crispy. They say that it is better to do conservation on a growing moon, 5-6 days after the new moon are considered ideal. Moreover, cutting and crushing must be in a good mood. Previously, in the villages, cabbage was salted with a cheerful company, making jokes, humming perky ditties.

quick and tasty cabbage: a classic recipe

Salting cabbage in large quantities is now not relevant, by the spring, when the immune system needs enhanced support, the nutrients in the vitamin product are partially destroyed, and the taste changes, of course, not for the better. In addition, keeping large supplies in an apartment is problematic. Therefore, salting in small portions is beneficial, since this vegetable is sold in stores all year round.

And so, cabbage in a can, for example, in a three-liter one? It will fit a four-kilogram forks and 2-3 carrots, their weight should not exceed 10% of the weight of the cabbage. Carrots and the color of the workpiece "revive", and the fermentation due to sugar will accelerate. Rye bread has the same function, a black crust is placed on the bottom of the container, honey and, do not be surprised, vodka (20-30 ml - for 3 liters). Here is a ready-made solution for how to pickle cabbage quickly and tasty. However, first things first.

The upper dirty leaves are removed from the head of cabbage, the stump is removed and thrown away, nitrates accumulate in it. Carrots are washed, peeled and rubbed on a coarse grater. The forks are divided into 4 parts, each quarter is alternately chopped into medium-sized strips. Sprinkle with a tablespoon of table (sea) salt. Add grated carrots, mix and crumple slightly. Then pour from the cutting board into a clean and dry glass container. If desired, flavored with dry dill seeds (caraway seeds), compacted. After laying the last batch, carefully tamp, juice should stand out. By the way, during fermentation, its level will rise, so the jar is not filled up to the neck, leaving 5-6 cm of free space, and put on a plate. Otherwise, the brine will spill onto the table.

The container is covered with a gauze napkin folded in half. Every day, in the morning and in the evening, they pierce the pickles with a skewer (knitting needle), releasing carbon dioxide, collect the foam with a spoon. If it is hot in the kitchen, more than 22 degrees Celsius, already on the third day the cabbage will become quite sour. It is placed in a refrigerator, where fermentation gradually dies out. After a day or two, you can eat a vigorous snack. This is an old, well-known recipe for how to pickle cabbage so that it is crispy, sour and very tasty. But there are other options for your favorite snack.

Quick cabbage with horseradish and garlic

Spicy food lovers will appreciate this original dish. Its preparation begins with the marinade. 1 liter of water is poured into a saucepan, a glass of sugar, one tablespoon of salt and 3-4 black peppercorns are poured. The ingredients are designed for a 3 liter can. Boil for 5 minutes under the lid, then cool to room temperature and season with apple cider vinegar and refined sunflower oil (200 ml each). Cabbage (large forks) is chopped, carrots (4-5 pieces) are cut into small strips or grated. Chop two peeled horseradish roots with garlic (1 head). In order not to cry from the rattling smell, put on a plastic bag at the exit of the meat grinder. You can use ready-made mashed horseradish from the store, adding garlic to it.

We pass to the main stage, how to salt cabbage in a jar with hot spices. Stir chopped vegetables with a mixture of horseradish and garlic, put in a glass container, compacting with a spoon. Pour the prepared marinade, cover with a plastic lid and place in a cool place. After 2 days, the quick cabbage will be ready, and if it stands longer, it will become even more vigorous and tastier.

How to salt cabbage "Bavarian"

Germans cook cabbage with apples and caraway seeds. Its seeds (3 tablespoons) are heated in a dry frying pan and ground with a pestle. In Germany, it is customary to chop white cabbage finely, but in this case it will definitely not crunch. Therefore, we advise you to cut it (3.5 kg) into small rectangles, and three apples (without cores) into thin slices. A couple of carrots are rubbed on a grater. In an enamel saucepan, cabbage is crumpled together with salt (2-3 tablespoons), caraway seeds and juniper berries (10-15 pieces). Add carrots and apples, level and press with oppression. As a load, you can use, for example, a can of water.

Otherwise, the algorithm of actions, how to salt cabbage in German, is no different from the traditional Russian method. Do not forget to pierce the pickles, remove the foam, but do not overexpose in the heat. Otherwise, the snack will come out very fierce. Store it in the refrigerator, serve it like, or as a side dish with fried sausages. Delight!

Surely you have your own "branded" ones, how to pickle cabbage so that it is crispy and tasty. Let's share experiences and share secrets.

Do you suddenly want to eat delicious pickled cabbage? Have you decided to surprise your loved ones with a new snack, do you like freshly salted, crispy cabbage? This means that you need to read several recipes for quick salting of cabbage, choose the one you like best, or several at once. And start cooking! How to salt cabbage in a quick way so that it is healthy, tasty and original? Take the ingredients you need and start cooking now. Consider a few recipes. Please note: a snack using vinegar is not recommended for people with gastrointestinal diseases, liver, following any diet. Try to combine taste and benefits, enjoy the snack, but also not harm your health. There are great options without vinegar.

Only cabbage
An interesting recipe can be offered to lovers of snacks from one cabbage, without additions. The flavors will not mix, you can enjoy all the flavors of the cabbage. You will need:

1 medium sized cabbage head;
water - 1 liter;
fine salt - 1 tablespoon;
sugar - 1 tablespoon;
some dry dill (it is advisable to use not dill powder, but whole "panicles" with seeds).

Then start cooking.

The cabbage must be carefully peeled from the upper leaves, cut into several pieces and the stump removed. True, some connoisseurs of cabbage and cabbage stalk eat with pleasure, but if you usually don't eat it, you need to take into account that the cabbage stump can give unwanted bitterness.
Cut the cabbage into thin strips so that it resembles noodles. Cut part of the pieces, which is about 1/6 of the whole cabbage, cut into wider strips. As a result, you will get a kind of "cabbage assortment": pieces of different widths will differ in taste, wide plates crunch better and salty a little less.
After chopping all the cabbage, be sure to squeeze it with fine salt right on the table. The cabbage should start to give out juice. After that, immediately form a slide out of it and compact the mass a little.
Put a few sprigs of dill in the jar, but not very many, otherwise the brine will taste bitter. Enough two or three medium branches.
Boil water and salt.
Place all of your cabbage in a jar, but do not seal too tightly or the brine will not soak well.
Pour boiling brine over the cabbage.
Close the jar with a regular plastic lid and leave for 3-5 hours. It all depends on your preference. If you want to get a very softened cabbage, as after a long salting, you can wait 6 hours. But if you like a little crisp, denser and juicy cabbage, just hold the jar for 3 hours.

Wonderful cabbage, healthy, which has not lost its rich taste and vitamins, without vinegar, is already ready!

Advice
Try some kale from a jar first. If it seems to you that this is not what you need yet, just leave the jar for a while. The taste and texture will change gradually. By checking the doneness about every half hour, you can easily determine the optimal time for the cabbage to be the way you like it. Write it down so that you can always pickle the cabbage as much later.

Instant Salted Cabbage Recipes
To salt the cabbage quickly, just put a little more salt and pour boiling brine over the cabbage. You can also use vinegar, then your cabbage will become not only salted, but also pickled. In any of the recipes, you can remove the vinegar, but keep in mind that you need about 1/3 more salt.

Cabbage with carrots
You will need:

cabbage - 1 head of cabbage;
liter of water;
vinegar - 1 tablespoon;
sugar - 1 tablespoon;
coarse salt - 2 tablespoons;
about 1 spoon of vegetable oil;
saffron;
fine salt;
dill;
one medium-sized carrot.

If you are health conscious and don't want to take risks, replace the vinegar with another spoonful of salt. And start cooking.

Cut the head of cabbage into several large pieces. Remove the stump.
Peel the carrots, grate on a coarse grater or cut into strips.
Use vinegar, sugar, salt, oil and water to make your brine.
Place some dill and saffron in the bottom of the jar for flavor.
Chop the cabbage finely.
Squeeze the cabbage and salt it a little with fine salt.
Combine cabbage with carrots and squeeze again.
Boil the brine.
Fill the jar with your carrots and cabbage.
Pour boiling brine over vegetables.
Leave the cabbage to salt for 4-6 hours.

You can taste and enjoy a delicious snack!

White and red cabbage with beets
Take the following ingredients:

two heads of cabbage - white and red;
two medium-sized beets;
three small carrots;
two liters of water;
4 tablespoons of coarse salt;
2 cloves of garlic;
vinegar - 1.5 tablespoons;
fine salt;
2 tablespoons of sugar;
dill;
black currant leaves;
2 tablespoons of vegetable oil.

If desired, replace the vinegar with 1.5 tablespoons of salt, or add a little more salt to the cabbage when you squeeze it.

Cut the cabbage heads, remove the stumps.
Divide the pieces of both heads of cabbage into two equal pieces.
Chop half of the available cabbage finely so that it resembles thin vermicelli, and the other half is slightly larger. Thus, the taste will become more intense and original, as if you were using four types of cabbage, and not two.
Squeeze the cabbage and carrots lightly and salt with fine salt.
Beets and carrots must first be peeled and then chopped or coarsely grated. An appetizer will look unusual, where part of the vegetables is chopped, and part is grated.
Crush the garlic or grate it on a fine grater.
Put dill, currant leaves on the bottom of the jar.
Prepare a brine with oil, vinegar, salt, sugar.
Put one layer of cabbage with carrots in a saucepan, cover with beets, garlic, then cover the beets with a second layer of cabbage and carrots.
Boil the brine in another saucepan and pour over your cabbage. Close the mass from above in a circle, with a plate, press down with a load. It is advisable to make sure that the mass is well compressed.
After 1.5 hours, transfer the mass to the jar. Leave it on for another 3-5 hours.

Your cabbage is already salted!

Garlic in cabbage can be put in small whole cloves, cut into small cubes. You can salt cabbage with beets, but do not add carrots, do not put garlic. Saffron will make the taste more delicious. It is good to add peppercorns, bay leaves to salted cabbage. The main thing is not to shift, otherwise bitterness will appear. 2-4 peas are enough for pepper, and one small leaf for bay leaves. Enjoy your meal!

Cabbage cannot always be kept fresh for the long winter months, so it is customary to salt, pickle and prepare salads from it for the winter. For pickled cabbage, various types of acid are added to the mixture, and this is not always useful. The best option would be salting cabbage for the winter in jars. Here are the best homemade cabbage pickling recipes, and on the site you will find cooking options and.

Cabbage goes well with carrots, and carrots not only add flavor to the harvest, but also give a more beautiful color. Pepper and bay leaves add a pleasant aroma of greenery. Such a blank can be safely served on a festive table, it is beautiful and is perfect as a snack before hot meals.

Required Ingredients:

Cabbage - 2.5-3 kg;
Fresh carrots - 2 medium pieces;
Coarse salt - 2 tbsp l .;
Granulated sugar - 1 incomplete st. l .;
Laurel - 3-5 leaves;
Black pepper - 3-5 peas;
Water - 1 liter.

How to salt cabbage at home - recipe:

First you need to prepare a brine in which the vegetables will be salted. To do this, you need to boil the water, add salt and sugar to the water, hold it on the stove for another 2-3 minutes, then you can remove it from the stove and leave it to cool well;
While the liquid cools down, you can start preparing vegetables. Rinse the cabbage, cut into several pieces, remove the hard stump, cut off thick veins from the sheets, and cut the flesh into thin strips. You can use special knives or shredders;
Wash carrots, peel, cut into thin long strips, similar to Korean carrots;
Stir the vegetables, rinse a little with your hands so that they give juice;
Fill pre-prepared jars with prepared vegetables, periodically adding pepper and bay leaves to them;
After that, the pulp is poured with prepared brine, then covered with lids and left in the room for 3-4 days. Periodically, the pulp must be pierced with a long stick;
Now you can close the jars with lids and store them in a cool place.

How to pickle cabbage with beets

Other vegetables are often added to cabbage. They allow you to get a tastier and more flavorful mixture. Beets complement the taste and give the cabbage an amazing color, because the salted cabbage has a pale shade. This recipe uses not only coarse salt and granulated sugar, but also fragrant bay leaves, piquant black pepper, cloves, horseradish, which makes the mixture more appetizing.

Required Ingredients:

White cabbage - 4 kg.;
Beets - 2-3 medium fruits;
Garlic - 1 head;
Horseradish - 1-2 roots;
Salt - 100 grams;
Sugar - ½ cup;
Bay leaf - 4 pieces;
Carnation - 2 umbrellas;
Black pepper - 8-10 peas.

How to salt cabbage in brine:

First, the brine is prepared, for it it is necessary to bring clean water to a boil, put the necessary salt, sugar, laurel, black pepper, cloves, put aside to cool;
While the brine is cooling down, you need to prepare the vegetables, rinse the cabbage, cut out the tough stump and coarse veins, cut into arbitrary pieces, you can cut the vegetables into thin strips, it doesn't really matter;
Peel the beets, cut into small cubes;
Peel horseradish and garlic, finely chop on a grater or through a meat grinder;
Slightly mash the cabbage to make the juice stand out, mix with garlic and horseradish;
Put the pulp in a jar, periodically adding beet cubes;
Cover the jar with a lid and put oppression on it, the mixture should be salted for about 2-3 days, during this period it is necessary to stir the mixture periodically;
After that, the workpiece can be closed and placed in a permanent storage location.

How to quickly pickle cabbage

In the fall, the harvesting season begins, the hostess can stand for hours at the stove and make preparations for the winter. But a simple recipe for salting cabbage for the winter will not require a lot of time from the hostess. The most important thing is to chop the pulp, but you can use a food processor and a special shredder for this. The blank is easy to prepare, and the taste is very good. You can add carrots to the mixture, but this is not necessary at all, the mixture turns out to be delicious without carrots.

Required Ingredients:

Fresh cabbage - 20 kilograms;
Carrots - 600 grams;
Salt - 400 grams.

How to pickle cabbage in a jar:

Wash the cabbage, remove the stalk, immediately chop it by any method, you can chop it into small strips, or you can chop it in large enough pieces, in any case, the pulp will be well salted and remain crispy;
Wash carrots, peel off the peel and grate on a fine grater, you can also pass through a shredder;
Add a measured amount of salt to the prepared vegetables, mix well, put in a container for salting (these can be glass jars, tanks, stainless steel pans, and so on), cover and equip the oppression;
Store the mixture in a cold room or refrigerator for 3-4 days;
You can then put it away for permanent storage.

How to salt cabbage for the winter in jars of pepper and garlic

Cabbage prepared according to this recipe does not require long cooking, and it can be stored throughout the winter months. The pepper and garlic added to the recipe will make the preparation spicy and interesting in taste. The pungency can be adjusted independently and, if necessary, increase or decrease the amount of spices. Salted cabbage for the winter in jars is a storehouse of vitamins.

Required Ingredients:

Cabbage - 3-5 kilograms;
Carrots - 1 medium piece;
Hot peppers in a pod - 1-2 pods;
Garlic - 3-5 cloves;
Salt - 20-50 grams.

How to salt cabbage for the winter in jars:

Wash the vegetables, peel them, chop them into strips of small thickness, it is convenient to chop using a special shredder in a food processor, in this case, an ideal thin straw is obtained;
First cut the capsicum in half, then remove the seeds, you can take two pods and then the workpiece will turn out to be sharp;
Peel and finely chop the garlic, you can cut it into thin plates;
Mix all vegetables, transfer to a suitable container, cover with salt, its amount can be changed based on the desired taste of the final product;
The pulp must be rinsed with your hands until the vegetables let out a lot of juice;
Put oppression on the mixture and stir periodically for three days, after which the mixture must be tried, if the taste is good, then you can transfer the mixture to jars and put away for storage, and if the mixture is not completely salted, then you can leave it for another 1-2 days ...

Recipe for pickling cabbage in jars with apples

Apples, for this recipe, as well as for, it is better to pick up green late varieties, they have sourness and go well with vegetables. In addition to fruits, this recipe only needs coarse salt and water. A large number of pickles can be prepared in one preparation. All components during such preparation do not lose their useful properties and remain crispy. This simple recipe for pickling cabbage doesn't take long.

Required Ingredients:

Fresh cabbage of late varieties - 10 kg.;
Apples - 0.5 kilograms;
Carrots - 500 grams;
Coarse salt - 250 grams.

Rinse the cabbage, disassemble it into separate leaves, remove the stump, cut off the coarse parts, then chop into small strips;
Peel the carrots, it is most convenient to grate it, you can use large or small, the main thing is that the pieces do not turn out to be too thick;
Rinse the apples, core them, and then cut them into thin slices;
Combine all fruits, mix well;
Now you need to quickly boil the brine, for this you need to bring the water to a boil, dissolve a measured amount of salt in it;
Banks are prepared in advance, they can be simply washed, but the workpiece is subsequently stored in a cold room, or the cans can be sterilized, then it will be possible to store them at room temperature;
Fill the jars with pulp, tamping well;
Pour jars with warm brine, roll up with iron lids and turn over until they cool completely;
The workpiece will be ready in a week and you can already try it, and you can store it throughout the winter.

How to salt cabbage to make it crispy

Dill added to cabbage gives the preparation its color, taste and, of course, the aroma of fresh herbs. In this combination, there is a large amount of vitamins that can be obtained throughout the winter months, and we need them so much in winter. In this case, apples are not cut, but remain whole. Therefore, this recipe allows you to quickly salt cabbage in a jar, as well as apples.

Required Ingredients:

White cabbage - 3 kilograms;
Apples - 1.5 kilograms;
Carrots - 200 grams;
Salt - 3 tbsp spoons;
Granulated sugar - 2-3 incomplete tablespoons;
Dill seeds - 3 tbsp l .;
Water - 2.5-3 liters.

Step-by-step cooking instructions:

Rinse the cabbage, cut the stump, cut into slices or thin strips;
Rinse the apples, take away the spoiled ones, you can use only good fruits,
Wash carrots, peel off the skin, grate;
Now is the time to prepare the brine, to prepare it, add sugar, salt to cold water, stir until the crystals dissolve;
In a container, mix the pulp of cabbage, chopped carrots and dill seeds;
Put the pulp in a container, tamp it well, pour 0.5 liters of brine, lay the apples tightly in one layer, then put some of the pulp again, pour in the brine, then again a layer of apples and the final layer of pulp, tamp everything again, pour the remaining brine, put a plate on top and put oppression so that the brine comes out to the surface;
The workpiece must be kept under oppression for about a week, then the mixture can be put into jars and sent to a permanent storage location.

Salted cabbage may be too salty, but you can rinse it in running water before eating it to get rid of excess salt. For salting, cabbage of late varieties is used, in this case, it will turn out to be crispy and tasty.

Cabbage is a healthy vegetable that is high in vitamin C and minerals. How to salt cabbage in jars for the winter? To successfully pickle cabbage at home, no expensive ingredients are required. Fermentation is a simple way of preserving for future use in a natural way, based on fermentation in its own juice. When salting, water is used.

Each housewife has her own recipe for salting cabbage with the addition of chopped Antonov apples or carrots, lingonberries or cranberries, etc. There is another option for harvesting cabbage for the winter in jars - pickling.

The main difference from fermentation is faster cooking with the addition of acid (vinegar). For comparison: pickling takes from 3 to 7 days (depending on the recipe), pickling - from two hours to two days. But crispy sauerkraut is healthier than pickled cabbage.

The benefits and harms of sauerkraut

In fermented cabbage, nutrients are preserved 2 times better than in ordinary fresh vegetables. Blanks are necessary in winter and spring with vitamin deficiency. The vegetable contains a large amount of vitamin C (up to 75 mg in the stalk and up to 50-52 mg in the leaves per 100 g), minerals (potassium, phosphorus and calcium).

Moderate consumption of salted cabbage has a positive effect on the digestive processes, and the fiber content - on the intestinal microflora. Vitamin C is a faithful friend of the immune system, helping to strengthen it.

Salted cabbage is not recommended for people with ulcers and diseases of the duodenum, kidney failure and problems with the pancreas. It is better to exclude sauerkraut from the diet with increased acidity of gastric juice.

The characteristic crunch, loved by true connoisseurs of harvesting, is obtained only from autumn and winter varieties of white-headed vegetables. Summer cabbage is absolutely not suitable. With the wrong base for cooking, no amount of spices, additional ingredients and unique recipes will save the day. Therefore, fermenting the cabbage so that it is crispy is possible only from late varieties of vegetables.

The larger the cabbage is cut and harvested, the better the nutrients are preserved.
Do not use iodized salt when salting.
The ancestors harvested a vegetable for the winter according to the lunar calendar. According to popular belief, it is better to cook on the new moon.
The ideal place for storing the workpiece is glass jars or wooden barrels that have undergone a special cleaning with a solution of bleach with repeated rinsing with water before cooking. Do not use large aluminum cans. This will spoil the taste.

Use a wide vegetable knife for shredding. If you prefer thinly sliced \u200b\u200bcabbage, use a grater or food processor (for limited time).

The classic recipe for pickling in a jar

Ingredients:

White cabbage - 2 kg,
Carrots - 1 piece,
Bay leaf - 2 pieces,
Salt - 40 g
Black pepper (peas) - to taste.

Preparation:

To ferment the cabbage deliciously and quickly I take a special vegetable grater. I peel the carrots and rub them coarsely, like for a Korean carrot. I perform a similar procedure with cabbage.
I put the chopped vegetables in a large bowl. Thoroughly, with the application of effort, I knead with ordinary rock salt. I add 2 bay leaves broken into small particles.
Stir and squeeze cabbage with carrots until juice forms. In order not to be mistaken with the amount of salt, I taste it.
I spread the vegetable mixture over the jars, not to the very top. I leave room for the free flow of liquid.
I set up the cans with a deep tray underneath. From time to time I pierce the fermented product with a wooden stick (you can use the usual Japanese one, called "hasi"). Enough 1-2 times a day. This simple action is necessary to remove gases.
I leave the jars stored in the kitchen at room temperature for 2-3 days. The end of the starter process is determined by the disappearance of turbid water and the foam head on top of the product.
I cover glass containers with lids. I send it to the refrigerator for a day.

Serve the appetizer on the table, garnished with a fresh onion and seasoned with sunflower oil. Enjoy your meal!

How to salt according to the classic recipe in brine

Ingredients:

Cabbage - 3 kg,
Carrots - 400 g
Water - 2.5 l,
Salt - 5 tablespoons
Sugar - 3 large spoons
Dill seeds, caraway seeds - to taste.

Preparation:

Wash the white vegetable thoroughly in cold water. I remove the upper leaves with damage. Coarsely shred. Chop carrots through a grater.
I combine the two main ingredients in a deep bowl. Gently mix and grind.
Transferring to banks. I do not tamp the vegetable mixture too much. I add cumin and dill seeds to each jar.
I pour water into a saucepan. I add salt and sugar and cook on the stove. Bringing to a boil and dissolving all the crystals, I put it to cool.
After 10-15 minutes I pour the hot liquid to the top. I cover the top with multi-layer gauze. I leave the cans in the kitchen for 48 hours. From time to time, the salting must be "disturbed" (pierced) with a wooden stick. The frequency of the procedure is 2 times a day.
After 48 hours, pour the brine from the jars into a clean saucepan. I put it on the stove. I add sugar and bring to a boil again. I pour the slightly cooled brine into jars. Close with lids and leave on the kitchen table until it cools completely.
I put the salting in the refrigerator. After 3 days, try a delicious preparation and treat your household.

Video recipe

The classic pickling recipe is tasty and quick

Ingredients:

Cabbage - 1 kg,
Carrots - 1 piece,
Vinegar 9 percent - 4-5 large spoons,
Water - 500 ml,
Sugar - 5 tablespoons
Vegetable oil - 5 large spoons,
Salt - 1 tablespoon.

Preparation:

I put granulated sugar in a pot of water, pour vegetable oil and add salt. I bring it to a boil under the lid. I take it off the stove and leave it to cool.
Grind cabbage with carrots on a special grater. I stir. I fill the jar with vegetables.
Pour vinegar into a slightly cooled but hot brine. I'm getting in the way. I pour it into the vegetable mixture. I'm waiting for marinating, 4-5 hours is enough.

Cabbage in jars with tomatoes for the winter

For harvesting, you will need ripe medium-sized tomatoes with a dense structure.

Ingredients:

White vegetable - 10 kg,
Tomatoes - 5 kg
Salt - 350 g
Celery, dill seeds, cherry and currant leaves, hot peppers - to taste.

Preparation:

My vegetables. Shred vegetable. I leave the medium-sized tomatoes whole.
I spread chopped cabbage in a large basin, then tomatoes. Sprinkle on top with currant and cherry leaves for flavor, celery and dill. This is one layer. I do at least three.
Cover the dish with a clean cloth on top. I press down with a load. I follow the release of juice and the fermentation process. You need to wait 3-4 days.
I transfer the finished mixture to jars. I set it to cool for 12-16 hours.

The product is ready to use!

Helpful advice. To speed up the salting, you can prepare a special brine. You will need 2 tablespoons of salt and 150 g of sugar per liter of water. I fill the product with brine. I'm waiting for 2 days.

Pickling cabbage in jars with beets

Ingredients:

Cabbage - 2 kg,
Beets - 500 g
Carrots - 1 piece,
Garlic - 1 wedge
Water - 1 l,
Sugar - 150 g
Salt - 2 large spoons
Black pepper - 10 peas,
Bay leaf - 3 leaves,
9% table vinegar - 150 g,
Sunflower oil - 3 tablespoons.

Preparation:

I cut vegetables. I don't try to chop the cabbage too finely. Grind carrots and beets using a special vegetable cutter. This handy kitchen tool will help you make small cubes. I cut the garlic into pieces.
I stir the ingredients in a deep bowl.
I wash the lids under boiling water, and sterilize the cans.
I put the mix of fresh chopped vegetables into jars. I press it lightly.
I prepare the marinade on the stove by adding spices to the water. I achieve a transparent color. At the end of cooking, add vinegar.
I pour the brine over the jars. I seal it with lids, cool it naturally. I transfer the blanks to the refrigerator. After 2 days, you can open and eat.

Video preparation

Cabbage in jars with apples

Ingredients:

Cabbage - 2 kg,
Carrots - 400 g
Apples - 4 things,
Sugar - 70 g
Salt - 70 g
Allspice - 10 peas,
Black pepper - 20 peas.

Preparation:

Grind cabbage and carrots using a special grater. I add salt and sugar. Mix thoroughly, pressing lightly.
I throw in peppercorns and bay leaves. Once again I mix vegetables with spices.
I am engaged in apples. Gently take out the core. I cut it into pieces.
I put vegetables in jars. I press it a little, then I put the apple layer. I repeat it several times until it is completely filled. I leave 5 cm on top to release juice during fermentation.

Helpful advice. Place a deep bowl under each jar to prevent the juice from leaking out. One large tray can be placed under glass containers.

I leave the workpiece for 3 days. In the morning and evening, I pierce the vegetable mixture to release excess gases using a wooden skewer.
After 3 days, I put the blanks in the refrigerator. I let the dish brew for four days, not forgetting to use a wooden stick from time to time.
I store the finished product in a cold place - a cellar or a refrigerator.

Helpful advice. I serve sauerkraut on the table, adding finely chopped onion and particles of pickled apples. Top can be poured with vegetable oil. It will turn out incredibly tasty.

Cabbage in jars with cranberries and honey

Instead of granulated sugar, the recipe uses a natural sweetener - honey.

Ingredients:

Cabbage - 1 kg,
Carrots - 2 pieces of medium size,
Honey - 1 large spoon,
Salt - 20 g
Cranberries - 15-20 berries,
Lavrushka - 1 piece,
Sunflower oil - 2 large spoons,
Black pepper - 5 peas.

Preparation:

Mine and clean the cabbage. I remove dirty leaves. Shredded vegetable using a sharp kitchen knife. Be careful! If you are not confident in your abilities, use a convenient vegetable grater.
I clean the carrots, then rub them on a grater.
Pour the cabbage into a bowl. I put the salt. Mix thoroughly with my hands, pressing lightly.
I add other ingredients to the cabbage mixture. I stir.
I put vegetables in pre-prepared containers. I tamp it with a crush. I make several holes in the nylon kitchen lid. I cover the cans with new closures and send them to the refrigerator.
After a day, remove the containers and pierce the fermented mixture with a stick to release gases.
It will take 7 days to fully cook. Once or twice a day, take out the blanks and pierce. This is a very important point in cooking!
I put the appetizer on a plate, pour it with vegetable oil and decorate with cranberries.

Helpful advice. Cranberries can be added fresh to the finished dish or salted along with cabbage and carrots, making it a fermentation participant.

Is it possible to salt early cabbage?

You can salt early cabbage. Harvesting will not be a complete substitute for a tasty and crispy snack made from late varieties, but in the case of a large yield of young cabbage, your efforts and labors in the country will not be wasted.

Ingredients:

Young vegetable - 8 kg,
Water - 8 l,
Horseradish - 1 large root,
Garlic - 100 g
Red beets - 300 g
Parsley - 1 bunch,
Granulated sugar - 400 g
Salt - 400 g.

Preparation:

Preparing the main ingredient for salting. Carefully wash and remove the top sheets if there is damage. I remove the stumps.
Shrimp with a large, well-sharpened knife. I transfer to a volumetric container.
Peeling the garlic. I cut into small pieces. Remove the peel from the beets and grind on a coarse grater.
I put vegetables in a large enamel bowl. First, cabbage, then beets, add chopped parsley and garlic on top. I repeat the layers several times.
I put a pot of water on the stove. I put sugar and salt. I bring to a boil, stirring thoroughly until the ingredients are completely dissolved.
I leave the brine to cool. Then I pour it into an enamel bowl. I close it with a large lid, press it down with a heavy object. I leave it in the kitchen for 2 days.
I transfer the salting to clean jars. I close it on top with plastic lids and put it in the refrigerator. After 3-4 days, the tasty preparation is ready for use.

How to salt cauliflower in jars for the winter

Ingredients:

Cabbage - 1.5 kg,
Beets - 1 piece of medium size,
Carrots - 1 piece,
Garlic - 3 cloves,
Allspice - 3 peas,
Black pepper - 6 peas,
Water - 1.5 l
Sugar - 100 g
Salt - 100 g.