Delicious sauer cabbage for the winter: classic recipes. Sauer cabbage: Classic recipe in a jar

Summer cabbage can be prepared and there is in any season, but it happened that the main period of consumption of this dish is autumn and winter. The traditional dish of many nations is not only simply prepared and carries a vitamin "load", so necessary in the absence of sufficient fruit and vegetable nutrition in winter, but also is an ideal addition to many dishes - to potatoes (cooked in any way), to porridge like an independent salad dish, in Vinaigrette.

In addition, the sauer cabbage can be used as, starting the pies, pies and using in the first and second dishes.

When soldered, cabbage can be used additional ingredients (cranberries, apple, carrots, sweet peppers, raisins), to give a dish of different shades of taste.

I kept a recipe in the memory, in which 10 kg. Cabbage added 200 gr. Salt, but since at once she prepared 1-2 three-liter banks, had to constantly calculate the share of salt.

A couple of years ago, everything was simplified - I began to just shift my cabbage with salt, to make her taste "very salt salad."

So, for one 3 liter bank we will need:

Cabbage - 2 medium kochan;
Carrot - 2 pcs. (apart on Kochan);
Bay sheet - 3-5 pieces;
Black pepper pepper - 10-12;
Salt (not iodized).

Cooking process

1. Cabbage is cut, who prefers someone, someone loves thin, little, and someone loves bigger. Carrots rub on the grater.

2. The entire volume is mixed and shifted with salt (you can make it in two navigation for convenience).

3. Then the bay leaf and pepper (not all) is put in the jar (not all) and the tank tightly "covered" cabbage is filled. The remaining bay leaf and pepper is added during the process. Optionally, you can add pepper fragrant and cloves. I prepared this time, let's say, "classic" with a minimum amount of ingredients.

4. The filled bottle is installed in a plate or a bowl so that the juice flows into this container. A couple of times a day must be picked up cabbage, producing gas from it, which is formed during drying.

It is very convenient to use wooden sticks for this, designed for Japanese cuisine. I also have three rules that I adhere to the billet of the sauerkraut - I do not make cabbage to the full moon and in "Women's Days", and choose a cabbage with white dense sheets (which I would not use in a fresh salad because of rigidity).

5. When the cabbage ceases to let juice, after 2-4 days (depending on the room temperature), it must be omitted to the basement or hide in the refrigerator.

Now you can replenish your vitamin stock and eating simply by adding onion into cabbage, greens and fragrant lean oil.

Enjoy your meal!

From a long time, the autumn time is the traditional time to brew cabbage. Crispy salted cabbage - pantry vitamins and fiber, used to prepare numerous dishes in Russian, Ukrainian, Belarusian, Baltic cuisines. Acidic soup, borsch, dumplings and pies with sour cabbage, family cabbage pies, and just - in the form of a salad snack with sunflower smear oil, sauerkraut was the main dish and a source of vitamin C. Share the recipes of the correct bursting of cabbage and some tricks to seize Cabbage managed to fame.

Sauer vegetables, in particular, cabbage - have a favorable reflected on human health. The fact of utility is obvious, proven by doctors and scientifically justified. The method of fermentation is based on the fermentation of sugars contained in the cabbage juice with lactic acid microorganisms present on the leaves of fresh cabbage.

When starting the cabbage, new taste and pleasant sourness, and the lactic acid, which is a fermentation product, prevents mold formation and allows you to save the sauer cabbage for a long time. The method of quay makes it possible to preserve vitamins and minerals in virtually the full composition contained in fresh cabbage.

Until now, many countries dispute the accessory of sour cabbage to their national cuisine. Russia, Ukraine, Belarus, Poland, Germany, England, France, etc. Countries are widely used by sauer cabbage for the preparation of delicious snacks, first and second dishes: vinaigrettes, salads, with sour cabbage, Alsatian Schukrut, Biguce with meat or seafood, etc. .

• Sauerkraut rich in Ascorbic acid, vitamin A, vitamins Group B.. There are historical facts about food use by sauerkraut by sailors leaving for far sailing, in order to prevent zingi (disease occurring during vitamin C shortage). In winter, a crissed sauer vegetable is a full-fledged source of vitamins, increases immunostably to cold infections.
• Potassium, calcium, iron, zinc - Basic macro and trace elements present in a sour vegetable product. In addition, cabbage juice contains a unique vitamin-like substance - s-methylmethionine or vitamin U.With protector properties for the gastric mucosa.

Important: When problems with kidneys and hypertensive heart disease, an acidic cabbage before use should be rinsed or chanting vegetable without salt.

• Pectin and cellulosein acidic cabbage improve digestion, enhance metabolism and fat burning. Malokalorine cabbage (per 100 g of the product has only 20-25 kcal) and is used in dietary nutrition to reduce weight.
• A fried vegetable levels cholesterol to a normal level, improves the condition of the skin, remove inflammatory processes, has a positive effect on the operation of the heart and the gastrointestinal tract, regenerates the intestinal flora, normalizes sugar in the bloodstream.

Important: Increased acidity, acute peptic exacerbations, tendency to gas formation, hypertension and inflammatory kidney processes are contraindications in acid cabbage.

• Fastened cabbage juice has antihistamine properties and helps reduce allergic manifestations.
• Medical examinations proved the beneficial effects of sauerkraut in the prevention of rectal cancer.

Can I pick up early cabbage

The earliest is not suitable for break. Soft gentle leaves of early varieties do not have the real taste and crispy qualities of the sauced vegetable. In addition, such a cabbage will be quas for a long time due to the low content of sugars and is not subject to long-term storage. Therefore, to get high-quality and delicious sauerkit, you should learn how to choose the quocheans for the starter and the seasonal period suitable for brewing.

Which cabbage can

For brewing, the varieties of white-bored cabbage of the mid-late and late maturation time are suitable. Cabbage varieties have proven well:

• Kharkov Winter
• Glory 1305.
• Present
• Belorussian
• Jubilee F1
• Moscow Late
• Snow White

Selecting cabbage for breaks - one of the main components of delicious solvent. Tell the preferred properties of bursting cabbage. Choose:

• large dense cochanists, flashed on both sides;
• cabbage without damage, rotary leaves with yellowish or gray inclusions;
• kochans must have a fresh pleasant cabbage smell;
• frozing cabbage does not suit evil rocking.

Sauer cabbage in the bank, recipe

You can drink cabbage on this recipe with small portions the entire autumn-winter period and even spring to the new yield of cabbage.

• cabbage - 3 kg;
• carrot medium - 2 pcs.;
• salt - 2 tables. Supplements (large);
• sugar - 1 pt spoon without a slide;
• water purified - 1 l;
• lavrushka - 3-4 leaves;
• black pepper - 5-7 pcs.

1. We prepare brines: boil water, add sugar with salt, cool.
2. Cabbage cut by pieces or bumps straw in a convenient way.
3. Carrot shredder for Korean carrots - looks very nice!
4. Mix all the ingredients, slightly carry to the juice, mix the spices.
5. In pure dry jars, put the cabbage tightly and pour the cooled fill, cover the cans with plastic covers.
6. Cabbage should be crushed at room temperature 3-4 days. During this period, it follows a couple of times a day to pierce the cabbage for gases.
7. Then we close banks - and to the cold for better storage.

Sauer cabbage without salt

Many believe that the flowing of cabbage does not do without the presence of salt. This is an erroneous judgment. You can get off the cabbage without a salt component. Salt Salt acts only as a preservative and does not affect the cabbage brewing process. And thus obtained, the product is fristed without salt, can be considered even dietary and use people with renal, gastric and heartlessness, of course in small quantities.

When brewing cabbage without salt, a good supplement serves various spices: dill, laurel, cumin, spiced carnation inflorescences, pepper and black and so on. The only minus of the cappos of cabbage without salt is a short shelf life - no more than two weeks. And otherwise - on taste quality and preservation of vitamins, such cabbage is not inferior to other types of salt.

The sauer cabbage is preparing without salt is simple and accessible. Share the classic recipe for frivors of vegetable.

1. Clean cabbage leaves cut or bump arbitrarily.
2. We lay out the cabbage right into clean banks, pour clean water, put the cargo and quasim. A dietary cabbage product without salt to maintain useful intestinal microflora will be ready after 3-4 days.
3. For gourmets it follows the cabbage to mix with chopped carrots, garlic, celery and add some dill and cumin seeds. The taste of cabbage is much improved and you will not even notice the absence of salt.
4. Sound cabbage brine is very useful. It can be drunk to maintain the useful microflora or use for the start of the next portion of the vegetable roasting.

Quashim cabbage without salt, video:

Sauer cabbage in brine

Vegetables, frozen with cabbage in brine, are extremely tasty, and a snack prepared on this recipe will be your favorite dish, try to cook!

Proportions for cooking products:

• cabbage - 4 kg;
• carrots - 0.2 kg;
• - 0.2 kg;
• tomatoes - 0.2 kg;
• seed dill - 1 chain. the spoon;
• garlic - 3-4 teeth;
• purified water - 1.5 l;
• salt - 70

1. For brine: in boiling water dissolve salt, cool.
2. Cabbage cut to the quarter.
3. Pepper purify from grains.
4. Cabbage and pepper blanch in boiling water for 5 minutes and shift into a colander.
5. After cooling, we cut a vegetable with storage stations.
6. Carrots arbitrarily crushed.
7. Mix vegetables, add slices cut with slices without peel, seed of dill and chopped garlic.
8. The mixture of vegetables is placed in a saucepan for brewing or clean banks, cover with cooled brine.
9. Vegetables are condensed with a conclusion and give no more than 3 days. Now we rearrange in a cool storage space.

Delicious and useful sauerkill with vegetables, refilled with sunflower oil will decorate your table.

Sauer cabbage in a jar for winter

For the winter you can turn crispy vitamin, ranging cabbage in banks. Share the popular and very simple frkist recipe.

Proportions for cooking products:

• cabstick - 2-3 kg;
• carrot 1-2 pieces;
• salt and sugar 1 table. spoon.

1. Cabbage is shredding stripes or large cubes, shift into a wide bowl and carry with salt and sugar.
2. Carrot using a grater or knife turn into a thin straw and mix with cabbage. Thoroughly move to the release of juice.
3. Now the cabbage is tightly tamped to the very edges in the clean dry banks of the tanks that you are comfortable to store in the refrigerator. Usually cabbage immediately gives juice, which should cover chopped vegetables.
4. Banks cover with covers and put in deep bowls, taking into account that cabbage juice can be blown through the edge when being fermented.
5. The proceeding process lasts 3 days. From time to time it is necessary to calculate the soling with a wooden wand to eliminate bitterness and gas output.

Fast cooking sauerkraut

I want to taste a delicious sauerkill, and wait time - no? Tell me how to prepare the original sauer vegetable per day.

Proportions for cooking products:

• cabbage - 3 kg;
• pumpkin - 0, 2 kg;
• carrot - 0, 2 kg;
• orange - 1 pc.;
• salt - 2 chain. spoons;
• sugar - 0.150 kg;
• apple vinegar - 2 tables.
• sunflower oil. - 50 ml;
• water purified - 1 l.

1. Cabbage cut in large squares.
2. Pumpkin and carrot three or cut in small stations.
3. The orange bones take out and cut the pieces, leaving the peel.
4. We mix all the components and spend the sugar (50 g) part.
5. In boiling water we put salt, part of the sugar - 100 g, vinegar apple, sunflower oil.
6. The resulting boiling fill shed on vegetables. For the next day, delicious spicy salinity can decorate your meal.

Another recipe for express salting cabbage, video:

Summer cabbage for 3 liters in the bank, recipe

Solither cabbage in banks is convenient: you can prepare sauerkraut at least the entire autumn-winter season with small portions and in different recipes to your taste. Try to pickle cabbage in banks by proven recipes.

Recipe number 1 Traditional

1. On the 3-liter bank we take a large kochan cabbage (2.5-3 kg).
2. Cut or finely shredding cabbage - as you like and add 2 table. Spoons of large salt.
3. Large carrot grind on a grater and add to the cabbage.
4. Mixed vegetables can be moved by favorite spices (pepper, cloves, seeds of dill, anise or cumin, etc.).
5. The workpiece as you knew the selection of juice and put it tightly into the dry clean 3-liter jar.
6. Juice must cover the cabbage layer. To do this, we organize the oppression: the plastic cover is beaten in half and wake into the neck of banks. Top of installing a weight, a bottle of water or other cargo.
7. While saving the cabbage should be pushed to exit gases. Through 3-4 days, the Soltena clap the lid and exhibit on the cold.

Recipe number 2 with honey

1. Kochan cabbage 2-3 kg bump straw.
2. Cabbage mix with sliced \u200b\u200b1 carrot (we take the grater for Korean carrots).
3. We add several peas of peppers and tamper into a dry 3-liter bank.
4. Cabbage fill with warm marinade cooked from 1 l of water, 2 tablespoons of salt and 2 table. Spoons of honey. Honey should be dissolved in warm water, and not in hot.
5. Cabbage breaks down 2-3 days and then we take it to the cold.

Sauer cabbage with apples

Cabbage frowning with apples will surprise with taste and aroma. For starts, choose whole intact mature medium sizes with sourness. It turns out the cabbage with Antonovsky apples, famous for an extraordinary aroma.

Proportions for cooking products:

• cabbage - 5 kg;
• large carrot - 3 pcs.;
• apples Antonovka - up to 1 kg;
• salt - 120 g;
• sugar - 5 tablespoons
• seed of dill or cumin - 1 table spoon.

1. Cabbage shining in any convenient way.
2. Grinding on a grater carrots and mix with cabbage.
3. Vegetables with salt, add spices.
4. Writing cabbage with carrots shift in container for salt: banks, pan, bucket, etc., alternating layers of vegetables with apples. Large apples should cut quarters.
5. Cover the cabbage google and leave quas to 3-5 days. Do not forget to periodically pushing the cabbage to come out gases.

Sauer cabbage with pepper

For fans of sharp-sauer snacks, we offer a recipe for sprawling with sharp pepper and garlic. Delicious salty can be placed on the table the next day.

Proportions for cooking products:

• cabbage - 3 kg;
• carrots - 2 pcs.;
• acute pen - 1 pc.;
• garlic - 2-3 teeth;
• sugar - 100 g;
• salt - 60 g;
• vinegar - 2 tables.
• lavrushka - 2-3 pcs.;
• purified water - 1 l.

1. Cabbage is crushed by large squares, carrots - thin straw on a special grater.
2. Burning peppers will be released from seeds and cut the pieces lonely.
3. Garlic crushed.
4. All the vegetables are mixed and lay out in a container to a fermenting, pulling the laurel.
5. We are preparing brine: in hot water, mix sugar and salt, pour vinegar and warm vegetables with a warm solution.
6. After two hours of standings, we send cabbage to the refrigerator.

Sauer cabbage with horseradish

Acute cabbage with horseradish and anise - piquant and extremely tasty. We offer a pickup recipe that is extremely simple and deserves the attention of home owners.

Proportions for cooking products:

• cabbage - 2 kg;
• horseradish - small root;
• carrots - 2 pcs.;
• salt - 2 table. spoons;
• anise seed - 1 Cain.
• sugar - 1 table. Such;
• purified water - 1 l.

1. Cut the cabbage an arbitrary way: straw, pieces, squares. Also do it with carrots.
2. Furh root clean from the skin and three on the grater.
3. Cabbage, carrots mix with horseradish and anise, slightly intimidated vegetables.
4. We lay down the workpiece into the package for salting and pour hot fill: in boiling water, dissolve salt and sugar.
5. Cabbage cover the plate and install the cargo.
6. I spike the cabbage and remove the foam if necessary.
7. After 5 days, the cabbage finishes fermentation and can be removed in a cold place for storage.

Delicious crispy sauer cabbage recipe

We offer a classic cabbage recipe that is tested by time. If you follow the sequence of preparation and observe the proportions of the ingredients, the cabbage will get extraordinarily tasty and crunchy.

In urban apartments, it is usually not possible to store sauer cabbage in large quantities, so the fermentation can be produced in small portions of cabbage 3-5 kg. Thus, you can provide your family vitamins for the entire winter: to bribe the cabbage and chant it in the continuation of the whole winter and early spring.

Proportions for cooking products:

• cabbage - 5 kg;
• carrot - 250 g;
• salt - no more than 125 g;
• cranberry berries, lingonberries - 0.5 glasses or 250 g of acidic chopped apples - optional;
• cumin seed - 1 tablespoon - optional.

• Dense cabbage kochess cleaned from the upper leaves. Next, shield manually or using a batch. You can kill the cabbage with large pieces. Purchased carrots with a coarse grater and mix with cabbage to the pelvis by adding the required amount of salt. If necessary, use spices, cranberries, lingonberries or apples.
• Tar for salt is screaming with boiling water and lay out the bottom of the whole cabbage leaves. It is best for cabbage tool to use large stainless steel saucers, enamelled or ceramic dishes. Small wooden shops are also suitable.
• Mixed cabbage with salt, spices and additives lay out in the container and slightly tamper. The cabbage is placed to the top, leaving about 10 cm from the edge. Cover cabbage leaves and pure cotton or linen fabric. Then put the oppression. At home, you can use a three-liter jar or a saucepan, filled with water as the oppression. Gradually forms juice, which must be completely covered with cabbage.

Saving cabbage flows at 18-20 ° and lasts 4-6 days. During the rocking, it follows twice a day to pour cabbage with a wooden stick for the fattening of gas bubbles and clean the foam. Finished cabbage should not be patched, sauer vegetable should be placed in a cool place to avoid reclining.

And finally, we share some "grandmother tricks", which guarantee the preparation of first-class crispy sauerkraut. Believe some signs or not - your business, but you can check!

• The most delicious sauerkraut is obtained by starting on the growing moon for 5-6 days after the new moon.
• You should pick up cabbage to "Men's" days of the week with the letter "P". Tuesday and Thursday - the best days for salt.
• It should be started to pick up cabbage after October 14 - the cover of the Holy Mother of God.
• Cabbage for salt must have white juicy leaves with a sweet taste, it is especially possible to break the cabbage, prepared immediately after the first frosts.

Important: When drinking it is possible to avoid faster intoxication, if strong drinks to eat by sauerkraut. Also, the hangover in the morning can be removed by pickle cabbage brine.

• Cabbage before salting is not recommended to wash. Water removes lactic acid bacteria contributing to fermentation. It is only possible to clean the external leaves, and when contaminated follow-up - wipe them with dry clean rag.
• The bottom of the salting package will be rested by one-piece cabbage leaves, a few cabbage leaves are also placed on top of the load on the linaked cabbage.
• For calving, take salt only large and medium grinding. Iodized salt and small salt is not recommended to use: a small salt can be reduced cabbage, and from iodized cabbage salt will be soft and tasteless.
• To improve the taste qualities of the sauced cabbage during Zak, add black pepper with peas, carnation, coriander, bay leaf, seeds of cumin, cranberry berries, grapes, lingers, apples to their taste.
• A special taste acquires cabbage cut into large slices - quarters or halves, as well as salted by whole cochanists.

Quashim cabbage correctly video:

Cabbage is a very popular, useful vegetable, from which a variety of dishes are prepared. It is especially like to use in salt and sauced. It contains few calories, but a lot of vitamins and trace elements, so often becomes part of the slimming menu. There are many options for salting white, red, cauliflower.

How to salt cabbage at home fast and tasty

Many people think that there is no difference between sauming and salting. Yes, these preparation techniques are similar, but there is a small difference. The salty process involves the use of a larger amount of salt, in contrast to the brewing. In addition to this, the cabbage brine makes it much faster to get a delicious low-powerful or well-pasted salad in a glass jar (3-5 days). A large amount of salt inhibits fermentation, therefore, with such a method, less lactic acid is formed than when Zapvask.

Multiple Malt Salt Cabbage:

1. When fermentation, brine for white cabbage or other varieties should cover a vegetable completely. If this does not happen, then it is necessary to increase the mass of the press.
2. Soldering cabbage in banks in brine is carried out solely by means of a rock salt of a large grinding.

How to pickle cabbage so that it is crispy

There are a lot of singing options. Fans of dishes from this useful vegetable are often wondering how to escape it properly to get a crisp salad. Cabbage salting recipe is very simple, but the result will exceed all expectations. Products on a 3 liter can:

• cabbage - 2 kilograms;
• carrot - 2 pieces;
• lavrushka - 4 pcs.;
• black peas to taste.

Ingredients for brine:

• large salt - 2 tablespoons;
• water - one and a half liters;
• sugar - 2 tablespoons.

How to pickle cabbage in the bank so that the pieces are crispy? The cooking technology looks like this:

1. Blinded vegetable cut into pieces, and then on strips. Grocery to grate on a coarse grater. Mix all.
2. We take a jar on a 3 liter, lay the vegetable salad inside, slightly appropriate. Between the layers it is necessary to put a bay leaf and pepper.
3. Preparing marinade. Salt and sugar are bred in boiled warm water. This liquid is filled with a salad.
4. Capacities cover the lid or gauze. It is better to put the jar into a deep plate or a bowl, since the marinade sometimes shifts across the edges of the container.
5. We leave the seas for 3 days. It is worth watching the upper cabbage carrot layer constantly covered with marinade. Readiness is determined by taste.

How to quickly sleep

Fast salting cabbage will be useful to many hostesses. This type of pickles is ideal for a family dinner or unplanned guest visit, because the delicious vegetable salad will be ready in just 60 minutes. Components for salting:

• cabbage - 2-2.5 kg;
• carrots - 3 pieces;
• garlic - 6 teeth.

For the "fast" brine must be prepared:

• water - 1 liter;
• salt (large, stone variety, neural) - 2 tbsp. l.;
• sugar - 100 grams;
• vinegar - 100 g;
• vegetable oil - 200 grams.

Salted fast food cabbage is made by such a recipe:

1. The main component ingredient must be finely cropped, rubbed the carrot on the grater, garlic cut into the plates.
2. Boil water, add salt into it, sugar.
3. After the marinade will not leave the marinade, vinegar is poured into it. Remove from the fire, pour oil into it, mix well.
4. Vegetable salad, which is pre-fitted to the jar, poured hot marinade.
5. We leave the future sickle to the complete cooling, and then put in the refrigerator.

Soldering cabbage for the winter

To date, there is a wide range of ways to salting vegetables for the winter. Nevertheless, many pickling lovers continue to give preference by proven by the methods. The classic recipe for the preparation of a sauer-burglar vegetable is popular for a very long time and is transmitted from generation to generation. So, to prepare a delicious, beautiful cabbage, as in the photo, it is necessary:

• carrot - 5 pieces;
• cabbage - 4-5 kilograms (several large kochanov);
• salt stone - 3 tbsp. l.;
• bay sheet - 3 pieces;
• spices, spices.

Cooking process:

1. Cut vegetables: chopping with thin strips, rubbed the carrot with a grater. Everything is mixed with salt. We need to press a little vegetables with your hands so that they let juice.
2. Future Solon lay out into a large deep container (bucket, bowl). Add laurel, spices.
3. We put a wide plate or wooden board on top, press the dump (for example, with a can with water).
4. We leave the salad to wander at room temperature.
5. After a daily interval, we remove the oppression, spread half the content to another container and mix thoroughly. This is necessary to exit gases. Leave vegetables for an hour and a half and return to the previous place under load. We make such a procedure every day until the ingredients shaking.
6. After three or four days, marinade becomes lighter and settles, foam disappears. It can talk about the readiness of pickles, which is defined for the taste.
7. It remains to shift the finished dish in the banks and remove into the cold place.

Features of the preparation of cabbage brine

Brine for sauerkraut or its marinated analogue is a salt and water solution, which is sometimes added spices, spices. Another marinade is obtained in the process of serving vegetables. The basis of the solvent fluid is a solution of different concentrations (depends on the amount of salt). Here are some tips, how to make brines for pickling and frivors of vegetable salad.

For sauerkraut

Classic, "Babushkin" Method of Cabbage Cabbage - Explosion with brine. First you need to prepare vegetables, clean from pollution, chopping. How is the sauerkraut in the brine? Marinade is very fast and just done. It is necessary to dilute in water (1.5 liters) one tablespoon of stone salt and two tablespoons of sugar. Then you need to put the liquid on the fire and bother a few minutes. Cold brine pour cabbage with carrots. Withstand to complete readiness.

For pickled cabbage

Marinated cabbage is no less tasty and useful than sauine or salty. The brine in this case plays the last role, rather, even on the contrary. Its cooking is different from the creation of marinade for frivan vegetables. The following ingredients will be needed:

• sunflower oil - Fullack;
• salt - 2 tbsp. spoons;
• sugar is one glass;
• vinegar - 1 cup;
• water is 1 liter.

You need to put vegetables in the bank with layers and add a couple of cloves of garlic to them. Fans of spicy hot dishes can put a little red sharp pepper in a salad. Mix products for making marinade, dissolving oil, salt, sugar and vinegar in water. Boil the liquid, pour vegetables with hot brine. After 24 hours, the snack dish will be ready to use.

Video cement salted cabbage

So that the salad is crispy and tasty, it is necessary to properly prepare ingredients and brines. Taking advantage of the videos placed below the text, you can find out the salting technology and pickling cabbage on interesting recipes. With the help of the video, you will understand in detail in all the nuances of the process and learn how to prepare juicy, fragrant solutions.

Marinated cabbage with beets in Georgian

Fast salting with marinade for cabbage

Autumn. Already pretty cool. In the kitchen, littered with cabbage, all members of the family who are cleverly wrapped with a knife, and diligently bite the kochenians. Common situation? Yes, yes, everything is right - this is the time of the billet of the sauerkraut for the winter. Honestly, such an atmosphere seems to me unpleasant, but in the family it is so accepted, so it's not particularly protest and participate in the process together with everyone, the sauer cabbage for the winter is still as needed. Quasim cabbage on the prescription is a man or grandmother, whether the Praprababushki .. but not the essence. The main thing is that the wonderful cappust is obtained. Very tasty. Juicy, crispy. And in winter, get comfortable - cabbage can be quas in banks.

Ingredients:

(On average, one 3rd liter jar of finished sauerkraut is designed for one 3rd):

• cabbage - 1 forks, about 2 kg,
• carrots (small) - 1-2 pieces, about 200 g, you can a little more,
• salt large - 2 tbsp. l.,
• sugar - 1-2 h. l.

Sauerkraut Cooking Recipe for Winter

To begin with, we are subject to careful cleaning - get rid of all dirty and green leaves, fallen and flicer parts, bars. Further, for greater amenities, cut the plots on the part, 2-3, as a rule, and a lumpy with a special knife with a triple blade (in order to handle such a knife, in my opinion, the short force, so the husband helps me with him) or grater.

After you, we take for the carrot, which I also purl first, then cake - here only a large grater, for me without options, although many, I know, prefer to manually cut into a thin straw, which, in my opinion, is quite laborious and not worth it.

Move on. Machine vegetables fold into the bulk saucepan (enamelled) and mix, dust cabbage and carrots were distributed more or less evenly. Then we make vegetables and mix again. IMPORTANT: Vegetables do not need to be intensively migted or peat, just mix well; And the salt is very desirable to take a large, designed specifically for canning, it is not only for cabbage, but in general for the workpiece of any pickles better.

After stirring, the vegetables are dentenant, but without fanatism, we will be tamped in a saucepan, press a flat plate (so that the plate is pressed, and not just put and cover) and put the oppression, which is usually using a jar with water. In this kind of cabbage costs 2-3 days. These days, when the cabbage is already starting to let juice (it will accumulate around the pressed plate), I periodically remove not and release the cabbage formed when fermenting the cabbage gases in several places. The deeper it is, the better, so for these purposes I have a telescopic plug - a very comfortable thing.

After a couple of days, press the squeezed cabbage and expand on sterilized banks. In the remaining brine add sugar, mix and spread it to banks. We close the banks clean, also sterilized by dumping lids, and we ship to storage where it is cool and there is a place for 3 liter cans - in the winter refrigerator or in the locker on the covered balcony.