Good salting of cabbage in a saucepan. Salting the most delicious cabbage

Traditionally, cabbage is salted with carrots. Thanks to this combination, a delicious winter salad is obtained.

For its preparation it is necessary:

• 5 kg of strong cabbage;
• 1 kg of young carrots;
• 1.5 st. Sahara;
• 0.5 st. non-iodized salt.

Vegetables should be finely chopped. This can be done by hand or with a food processor.

Shredded carrots and cabbage must be poured into a saucepan, sprinkled with salt and sugar.

After that, the vegetables should be mashed and mixed thoroughly so that they release the juice. The finished mixture is laid out in jars and poured with brine.

To prepare it, you need to mix boiled water with 450 g of sugar, 300 g of rock salt. You can also add vinegar essence.

Banks are left open on a pallet in the kitchen. After 5 days, when the fermentation is over, you need to add the brine to the top of the jars and close them with lids. Store the finished dish in the refrigerator. Sterilization is not required.

Quick salting

Not everyone is ready to wait almost a week to enjoy a delicious salad. In this case, you should try a quick salting. According to the recipe, a crispy snack can be eaten after 3 days.

For salting, 3 liter jars are best suited. For such a container, 2 tbsp. l. sugar and the same amount of rock salt, 1 liter of water.

First you need to finely chop the cabbage. To make it juicy and crispy, you should cut the leaves very thinly. Ideally, they should resemble long ribbons.

Pour cold water into a clean jar and pour salt and sugar. Then, shredded cabbage should be placed in the container. It must be carefully tamped with your hands.

A jar without a lid is placed in a deep pan, where a small amount of brine can pour out during the fermentation process. After 2 days, the cabbage will settle a little.

When this happens, you need to add the brine, close the container with a lid and put it in the cold. The next day, the dish will be ready to eat.

The classic recipe for cabbage with carrots has been tried by almost everyone. Therefore, culinary lovers are trying to come up with something new. The following recipes will come to their aid.

Pickled cauliflower

A dense head of cabbage is ideal for salting. It is better not to take yellowish cauliflower, as it will have loose inflorescences and hard “legs”.

The vegetable must be thoroughly washed, disassembled into inflorescences and dipped in boiling water for 1 minute. Then the cabbage is cooled in cool water. Next, you need to chop a small amount of carrots and garlic.

The next step is to prepare the brine. This will require 1 liter of water, 1 tbsp. l. salt and the same amount of sugar. When the water boils, add the rest of the ingredients to it and leave to cool completely.

Layers of carrots, cabbage, garlic, greens, bay leaf are laid out in a wide pan. The last layer should be carrots.

When all the ingredients are laid, you need to pour the brine into the container. Then the pan is covered with a plate and pressed down with something heavy.

Cabbage should be left indoors for several days, and then poured into jars, poured with brine and put in the refrigerator.

Korean cabbage

Fresh cabbage should be washed and cut into 2 halves. Then the vegetable is soaked in water for a day with the addition of 2 tbsp. l. salt.

At this time, you need to prepare the spices. So, pepper and garlic must be chopped, and then salted and put in the refrigerator for a day.

When the cabbage leaves soften, they must be gently rinsed under water and greased on both sides with a sharp mixture. Then the cabbage is harvested in jars under oppression for 2 days.

Cabbage with beets

Cabbage should be cut into small pieces, and beets - cubes. You also need to grate the garlic and horseradish.

All ingredients should be thoroughly mixed and put in a jar of brine under oppression. After 2 days, the container can be closed with a lid and moved to the refrigerator.

Ready salad is stored for 3-6 months.

Cabbage with tomatoes

Washed cabbage needs to be chopped. Sweet pepper should be cut into strips. Carrots can be grated or also cut into strips.

This recipe calls for small tomatoes. They need to be washed and cut into 2 halves. All ingredients are mixed and salted.

They are put in jars under oppression for several days. The finished snack is stored in the refrigerator.

Cabbage in tomato sauce

Washed cabbage must be chopped and then blanched in boiling water for 3 minutes. When the water drains, the vegetable is rammed into jars and poured with heated tomato juice.

You can add spices to taste in the container. According to this recipe, the jars must be rolled up, wrapped in a blanket and left until the jars have cooled.

The subtleties of salting

To make the finished dish tasty, it is necessary to take into account the general recommendations during the preparation of cabbage:

Salting cabbage in jars is considered the easiest way to prepare a winter snack, because it does not require special skills and exotic products.

Moreover, you can safely experiment with brine and spices. Thanks to this, cabbage salad will never get bored.

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

Delicious cabbage: a choice of heads of cabbage for pickling



Medium and late-ripening varieties are suitable for pickling (“Glory”, “Gift”, “Gingerbread Man”, “Gribovsky Zimny”). 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, it means that they were stored correctly, they did not freeze. Pay attention to the stalks, a white cut is a sign of freshness; in stale, wilted 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, it still won’t work out of such raw materials. It is recommended to give preference to large forks, weight from 3 to 5 kg guarantees maturity. Such a vegetable was filled with juices over the summer, contains the right amount of sugar. And without it, the normal fermentation process is impossible, on which cabbage pickling is actually based.

Tips: how to pickle cabbage deliciously




- In the old days, cabbage was fermented in oak barrels for the winter, now mainly in glass jars and enameled 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, food-grade plastic containers are also used.

Preparation of cabbage for sauerkraut is carried out in a well-ventilated area. We advise you to treat 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). Rinse with salted boiling water and containers for laying cabbage. They can also be wiped from the inside with vodka, alcohol or apple cider vinegar. And, of course, cooking cabbage (cutting, rubbing with salt) is done only with cleanly washed hands. This is one of the main conditions for pickling cabbage so that it is crispy. After all, when exclusively lactic acid bacteria participate in fermentation, cabbage for the winter succeeds, which is necessary. But the forks themselves are not washed, only the outer leaves are removed.

With iodized salt, vegetables are not preserved, 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% by weight of the original product. That is, 25-30 g (about a heaping tablespoon) per kilogram of chopped cabbage. 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 peroxides.

When asked how tasty it is to pickle cabbage and keep all the vitamins in it, I will answer without hesitation: cut it 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 ripened at the same time.

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

As soon as the cabbage reaches, usually for 3-4 days, it is cleaned in a cool place, in a 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 will disappear, and some of the nutrients (enzymes, vitamins).

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 kneading is always in a good mood. Previously, in the villages they salted cabbage with a cheerful company, making jokes, singing perky ditties.

cabbage quickly and tasty: a classic recipe




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

And so, cabbage in a jar, for example, in a three-liter? It will fit a four-kilogram fork and 2-3 carrots, their weight should not exceed 10% of the weight of the cabbage. Carrots and the color of the workpiece will “revive”, and 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 per 3 liters). Here is a ready-made solution for you, how to pickle cabbage quickly and tasty. However, first things first.

The upper dirty leaves are removed from the head, the stalk is removed and discarded, 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 (can be sea) salt. Add grated carrots, mix and lightly crush. Then pour from the cutting board into a clean and dry glass container. If desired, flavored with dry dill seeds (cumin), compacted. After laying the last batch, they are carefully tamped, juice should stand out. By the way, during the fermentation process, its level will rise, so the jar is not filled 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 double-folded gauze napkin. Every day, morning and evening, they pierce the pickle with a skewer (knitting needle), releasing carbon dioxide, and collect the foam with a spoon. If the kitchen is hot, more than 22 degrees Celsius, on the third day the cabbage will become quite sour. It is placed in the refrigerator, where the fermentation gradually fades. After a day or two, you can eat a vigorous snack. This is an old, well-known recipe for pickling 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




Fans of spicy food will appreciate this original dish. Its preparation begins with a marinade. Pour 1 liter of water into the pan, pour a glass of sugar, one tablespoon of salt and 3-4 peas of black pepper. The ingredients are for a 3 liter jar. 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 fork) is chopped, carrots (4-5 pieces) are cut into small strips or grated. Grind two peeled horseradish roots with garlic (1 head). In order not to cry from the explosive smell, a plastic bag is put on the outlet of the meat grinder. You can use ready-made pureed horseradish from the store, adding garlic to it.

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

How to salt cabbage "Bavarian style"




The Germans cook cabbage with apples and cumin. 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 grated. In an enameled saucepan, the cabbage is mashed together with salt (2-3 tablespoons), cumin and juniper berries (10-15 pieces). Carrots and apples are added, leveled and pressed with oppression. As a load, you can use, for example, a jar of water.

Otherwise, the algorithm of actions on how to salt cabbage in German is no different from the traditional Russian method. Do not forget to pierce the pickle, remove the foam, but do not overexpose in heat. Otherwise, the appetizer will come out very picky. Store it in the refrigerator, serve as a side dish for fried sausages. Overeat!

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

With the onset of autumn begins and pickling cabbage for the winter. This tradition came to us from Ancient Rus', when cabbage was fermented in whole barrels and eaten throughout the winter. In general, cabbage is the vegetable that, when pickled, retains all of its vitamins and minerals. Therefore, for salting cabbage, a huge number of recipes were invented with all kinds of additives and spices. Below are the best ones that will teach you how to pickle cabbage for the winter at home.

There are a large number of methods for salting cabbage ... Someone prefers classic salting recipes, someone diversifies them with spices and spices. Others put mustard seeds, carrots or pieces of apples into cabbage when salting. Some people like salted cabbage with cranberries or beets. The methods of chopping cabbage for pickling also differ from each other: cabbage is fermented finely chopped, chopped in pieces, and even whole heads of cabbage. Everyone has the right to choose for themselves the most interesting way and recipe for salting cabbage. The main thing is not to be afraid to experiment!

For any ways to pickle cabbage for the winter it is also important to chop (cut) it correctly and choose a variety. Usually, moderately tight white cabbages of late-ripened varieties are taken for salting, without any damage and spoiled barrels. Heads that are too tight are not suitable for salting, as they do not release juice during fermentation. Cabbage forks are cleaned of sluggish upper leaves, which have a light green tint, and then the heads are cut into thin long strips. Many devices have now been invented for shredding cabbage: vegetable cutters, special and ordinary kitchen knives, food processors, cabbage graters, etc. Before shredding, they need to be properly sharpened, then the process of chopping cabbage will be easier and faster. The spices selected for salting cabbage must be sorted out, spoiled and rotten, washed and dried.

Traditional recipe for salting cabbage for the winter

For the usual salting of white cabbage for the winter with a minimum set of spices, you will need the following list of products:
- 5 kg of cabbage,
- 4-5 carrots,
- 3 bay leaves,
- 3 tablespoons with a mountain of rock salt of medium grinding (but not iodized).
You can also add any spices and spices yourself.

Heads of cabbage are cleaned of top and dirty leaves, and each of them is cut into 4 parts. Then the chopped parts are chopped into thin long strips with a sharp knife or other device and put into a voluminous bowl. Carrots are peeled, washed, if possible dried and rubbed on a coarse grater. After the cabbage, you need to mix with carrots and salt, rubbing the vegetables with your hands until the juice appears.

As soon as the juice begins to stand out, a bay leaf is added to the cabbage, and the workpiece is tightly packed into a prepared enameled pan or bucket. A flat plate is placed on top, and oppression is placed on it (for example, a three-liter jar of water). All this is covered with a towel and left at room temperature for fermentation.

The next day, the oppression should be removed and put about half of the cabbage in a bowl, stir so that gases come out of it and leave for 1-1.5 hours. Then the cabbage must be returned to the salting container and again put oppression on it. The described procedure should be done daily until the cabbage is salted. On about the third day, the cabbage brine should brighten, settle slightly and foam should disappear from it. It is on these grounds, as well as tasting by taste, that cabbage is determined for readiness and its degree of salting.

Ready sauerkraut is laid out in jars, tightly tamping it into a container, and put away for storage in a refrigerator or a cold cellar. Also, a voluminous pan or bucket, and certainly enameled ones, can act as dishes for storing salted cabbage. Or they are laid out in portions in strong plastic bags or plastic containers, and frozen as needed. If it is performed salting cabbage heads for the winter, then it is better to use special tubs.

Recipe " Delicious pickling cabbage for the winter with dill seeds"
Salted cabbage with dill grains turns out crispy, with a delicate sweet and sour flavor. There is no better snack for fried or boiled potatoes. So, for salting cabbage according to this recipe, you need:
- 2 heads of cabbage of medium size,
- 3 carrots,
- 1 tbsp with a slide of dried dill seeds,
- 2-2.5 tablespoons salt.

Before salting, the cabbage is cut into two unequal parts, and the stump is cut out of the larger one. Then the cabbage is chopped into thin strips, placing the halves on a cutting board with an edge or laying flat (as you prefer). The stalk and areas with coarse fibers do not need to be cut. Shredded cabbage is folded into a wide bowl or basin, salt is poured into it (you can also put a little sugar for taste), and the workpiece is thoroughly kneaded. After that, grated carrots and dill seeds are added, and the cabbage is mixed again.

On the cabbage, leaving it in the same bowl, oppression is placed, and it is removed to a cool place (but not too cold) for fermentation. Further, 2 times a day, it will be necessary to free the cabbage from the gases accumulated in it, piercing it through with a wooden stick, otherwise the pickling will come out with an undesirable bitter taste. Or you can remove the oppression, mix the cabbage with a spoon, leave for 3-5 minutes and return the oppression to its place again. After 3 days, the salted workpiece must be decomposed into smaller containers (for example, in jars) and put the Salty recipe for further storage in the refrigerator.

Salting cauliflower for the winter

Often, if we are talking about salting cabbage, then we mean white cabbage. But there are recipes for cauliflower, which turns out no worse than, say, traditional. In order to pickle cauliflower for the winter, you should take:
- 2 forks of cauliflower
- 0.5 kg of carrots,
- 4-5 bay leaves,
- 5-6 peas of black pepper,
- 5-6 cloves of garlic.
For brine per 1 liter of water you will need:
- 1 tbsp with a hill of salt
- incomplete 1 tbsp. Sahara.
Cabbage is recommended to select a dense, pure white color, without yellowish inflorescences, which indicate that the vegetable is overripe and not suitable for pickles. Carrots for pickles for beauty can be grated not on an ordinary grater, but for Korean carrots.

To begin, prepare the brine. For him, salt and sugar are dissolved in water, brought to a boil and cooled. Cauliflower is disassembled into inflorescences and blanched for 1.5 minutes. You can not overdo the cabbage in boiling water, otherwise it will become cottony, not crispy. Then the inflorescences are cooled in cold water and laid out in glass jars in layers, shifting it with grated carrots, finely chopped garlic, bay leaves, black peppercorns. It is desirable that carrots be the first and last layer. Jars with cabbage and other ingredients are filled with brine, and oppression is established in them. The workpiece is left warm for 1-2 days, and then transferred to a cool place. After 4-5 days, the cauliflower will be salted and ready to eat. For long-term storage, it should be transferred to the refrigerator.

Salting cabbage slices for the winter with beets
it turns out crispy and tasty, and looks very nice on a plate both on the dinner table and on the festive table. After all, cabbage, sauerkraut with beets, differs from its “sister” in a beautiful, bright crimson color. You can cook salted cabbage according to this recipe from the following ingredients:
- 2 large forks of cabbage (about 4 kg),
- 2-3 medium beets,
- 1 head of garlic,
- 1 horseradish root.
For brine for 2 liters of water is taken:
- 100 g of salt,
- 4 bay leaves,
- 1/2 cup sugar
- 10 black peppercorns,
- 2 cloves.

The cabbage is cut into pieces of arbitrary size, and the stalk is removed from it. Peeled horseradish root and garlic are ground on a grater or through a meat grinder. Beets are cut into small cubes. The water for the brine is brought to a boil, all the necessary ingredients are dissolved in it, the brine is boiled for a couple of minutes and cooled.

Cabbage is mixed with garlic and horseradish, and placed in a dish prepared for salting, sprinkling the layers with beet cubes. Then the cabbage with beets is poured with brine, and oppression is put on them and the workpiece is left for fermentation. Periodically (at least 1 time per day), the cabbage must be stirred, removing the gas accumulated in it. In 2-3 days, sauerkraut with beets will be ready. It is transferred to jars and transferred to a cold cellar, pantry or refrigerator.

Salted crispy cabbage for the winter without salt
Adherents of a healthy and proper diet try to consume as little salt as possible. But usually the process of salting cabbage occurs precisely due to the presence of salt in it. It turns out you can pickle cabbage without it. This will require:
- 1 head of cabbage,
- 1 carrot,
- 5 cloves of garlic,
- cumin,
- red pepper.

So, to perform such salting, you first need to chop the cabbage and add cumin to it to taste, red pepper and chopped garlic. All this is mixed, transferred to a bowl for salting, pressing the cabbage more tightly, and poured with cooled boiled water. Oppression is placed on top and the cabbage is placed in a warm, dark place for 3-4 days. After the water is decanted, the cabbage is carefully squeezed out, and the brine is filtered.

Grated carrots are added to the cabbage, the vegetables are mixed, placed in a bowl and poured with strained brine. Oppression is again placed on top and the cabbage is left warm for another 2 days, piercing through it every day to remove gases. After 2 days, sauerkraut without salt will be ready to eat and you can serve it on the table. But when storing the recipe “without salt”, you must ensure that it is necessarily covered with brine.

Recipe "Salted Cucumber"

If you have a ready-made cucumber pickle, then you can pickle the cabbage with an excellent hot method. To do this, heads of cabbage are cut into small pieces; small forks can be left whole. Then the pieces of cabbage are first boiled, then cooled and placed in an enameled bucket or pan. Next, the cabbage is poured with boiled hot cucumber pickle, the dishes are covered with oppression and kept in a cool place for about a month. Cabbage in cucumber brine does not require anything else, because the brine itself should already contain the necessary spices that will make the cabbage truly fragrant.

You can also pickle cabbage in tomato sauce. The cabbage for this recipe is washed, cut into convenient pieces and chopped. Then the cabbage is blanched for a couple of minutes and leans back into a colander to drain. Glass jars are stuffed with prepared cabbage, and poured with hot tomato juice, in which any spices can be added. Alternatively, lightly diluted tomato puree can be used instead of the juice. Filled jars are sterilized, rolled up with boiled metal lids and wrapped in a blanket until cool. If suddenly the jars begin to leak, they should be opened, the juice drained from them, boiled, and the contents of the jars washed and the harvesting procedure repeated. By the way, this is how it can be done and pickling red cabbage for the winter.

There are a huge number of recipes for salting cabbage. Among them, it is necessary to highlight the following: pelustka cabbage, salted cabbage with cranberries or hot peppers ... But, whatever the recipe method is chosen, it is important to take into account the salting time. For this there is cabbage pickling calendar for the winter, telling you when it is most convenient to salt the cabbage so that it turns out to be as tasty and crispy as possible.

Did you know that sauerkraut contains 20 times more vitamin C than fresh cabbage? In the process of fermentation in cabbage, as in kefir, a huge amount of probiotics is formed. Cabbage is healthy, tasty, stored for a long time, it can be used in the form of salads, stew, prepare fillings for pies, cook cabbage soup. And there are many ways to pickle cabbage, thanks to which it turns out different and does not get boring.

Salting cabbage is not a difficult task. But before you start preparing for the winter, it’s not superfluous to get acquainted with some secrets and subtleties. They will help not to spoil the vegetables and get crispy, juicy and fragrant cabbage.

Before you start cooking, watch this funny video.

If you have absolutely no experience in salting cabbage, start with a simple method of salting in pieces. For this salad, cabbage does not need to be chopped. Vegetables are cut into large pieces, placed in glass jars and poured with marinade. After a day, cabbage can be served at the table. One minus - cabbage cooked according to this recipe is not subject to long-term storage. It must be eaten within 3-5 days. Further, it peroxides and loses its taste and nutritional properties. Since cabbage is cooked quickly, it is better to pickle a new batch after a while.

Ingredients for the recipe:

• cabbage 1 kg.
• carrot 1 pc.
• garlic 3-4 cloves

For marinade:

• water 1 liter
• sugar ½ cup
• salt 2 tbsp. spoons
• vinegar 1 glass
• vegetable oil 1/2 cup

Cooking method:

1. Wash the cabbage, remove a few top sheets, cut into large pieces. Peel the carrots, cut into cubes or grate. Chop the garlic into slices, you can crush small cloves with the side of the knife blade.
2. Put the vegetables in a three-liter jar or in an enamel pan, layering the cabbage with slices of carrots and garlic.
3. Prepare the marinade. Mix water, sugar and salt. Stir until sugar and salt dissolve. Pour in vegetable oil. Bring the mixture to a boil, remove from heat and immediately pour in the vinegar. Pour cabbage with hot marinade. Leave at room temperature for a day. Store in refrigerator.
4. Advice: Cabbage for pickling should be late or medium varieties with a tight fork. Usually for salting it is recommended to take large forks, they get more finished product and less waste. For salting in large pieces, not very large and even small forks are suitable. Cut them into 4-8 pieces in sectors along with the stalk.

Feed method: Since the marinade contains vegetable oil, cabbage does not need additional cooking. Take the crispy pieces out of the brine and serve.

For quick preparation of sauerkraut, a marinade or brine is usually used. Vinegar is usually added to the marinade, which is not to everyone's taste. We offer you to try the recipe for quick salting cabbage in jars without vinegar. It takes 2 days for the cabbage to sour. After that, it must be stored in the refrigerator.

Ingredients for the recipe:

• White cabbage 1 fork
• carrot 1 pc.
• peppercorns 10-15 pcs.
• bay leaf 3-5 pcs.

For brine:

• water 1 l.
• salt 1 tbsp. spoon
• sugar 1/2 tbsp. spoons

Cooking method:

1. Shred the cabbage. Grate carrots on a coarse grater. The amount of carrots can be adjusted to your liking. If you like light sauerkraut, reduce the rate of carrots. I like a bright orange salad, add more orange vegetable. Keep in mind that with a large amount of carrots, the salad will peroxide faster, so you need to eat it faster.
2. Mix carrots and cabbage. Pack tightly in a jar, shifting with peppercorns and bay leaf.
3. To prepare the brine, dissolve the prescribed amount of sugar and salt in water. Pour brine over cabbage. Place the jar in a deep bowl and leave to ferment at room temperature for 2 days. During the fermentation process, the amount of juice will increase, it may spill out of the jar, which is why the jar of cabbage should be placed in a deep bowl.
4. After 2 days, close the jar with a lid and place in the refrigerator.

Feed method: Before serving, add finely chopped onion, dill or parsley and vegetable oil to the cabbage.

Another simple and quick way to salt large-cut cabbage is in Georgian. Beets color the cabbage in a delicate pink color and give a specific taste. The salad is ready in a day, it is stored in the refrigerator for no more than a week, so you should not cook it in large batches - for the future.

Ingredients for the recipe:

• cabbage 1.5 kg.
• carrots 100 g
• beetroot 100 g
• allspice 5-7 peas
• sugar 4 tbsp. spoons
• salt 3 tbsp. spoons
• vinegar 1 glass
• boiling water 2 liters

Cooking method:

1. Cut the cabbage into checkers with a side of 3-4 centimeters. Cut carrots and beets into semicircles or sticks. Stir the vegetables and tightly fill a three-liter jar with them. Between the layers of cabbage put allspice peas. Pour salt and sugar into the jar, pour in the vinegar and fill the jar to the top with boiling water.
2. Leave to ferment at room temperature, substituting a deep bowl or some kind of container under the jar, into which the juice released during fermentation will drain. After two days, close the jar with a nylon lid and hide in the refrigerator.
3. Advice: Add 3-4 peeled and crushed garlic cloves to a jar. Cabbage will acquire a pleasant garlic smell and spicy taste.

If you intend not only to diversify the table with a delicious cabbage salad, but to preserve the harvest and prepare real sauerkraut for the winter, you should work hard and be patient. Firstly, our grandmothers say that tasty, juicy and crispy cabbage is obtained only if it is salted on the 5th-6th day of the lunar calendar. Secondly, it is better to salt the cabbage in large wooden tubs, and store it in the cellar. In the absence of such, an enameled bucket, tank or plastic containers are suitable. Although experts say that the taste of such cabbage is somewhat different. Thirdly, prepare the flavors that give the cabbage a twist. It can be cumin or dill seeds, horseradish, oak bark, cranberries, lingonberries, apples, celery root, peppers.

Ingredients for the recipe:

• cabbage 10 kg.
• carrots 300 g.
• salt 200 g.
• cumin seeds 1/2 tbsp. spoons
• peppercorns 1/2 tbsp. spoons
• bay leaf 10 pcs.
• oak bark or grated horseradish root 1 teaspoon

Cooking method:

1. Wash the cabbage, remove the upper dense leaves, but do not throw it away. Chop the cabbage finely with a sharp wide knife or grate on a special grater. Don't try to chop very thinly if you want crispy cabbage. Grate carrots on a coarse grater.
2. Place shredded cabbage and carrots in a large bowl. Sprinkle with salt and grind with your hands, not too zealous, until the juice appears. At the bottom of the pickling container, lay a part of the whole cabbage leaves removed from the forks at the beginning. Lay out a layer of cabbage, tamp it with a fist or a pusher so that the juice comes out. Sprinkle with some cumin, oak bark, put a few peppercorns and bay leaf.
3. Continue stacking the cabbage in layers, layering with spices, until all are laid. Top with the remaining whole cabbage leaves, put an inverted lid or plate, put oppression. It can be an ordinary three-liter jar of water.
4. The fermentation process takes 3-6 days at a temperature of 19-22°C. It all depends on the size of the container in which the cabbage is salted and the temperature. At low temperatures, the fermentation process is inhibited and stops altogether. At high temperatures it peroxides, becomes slippery and soft.
5. If you did everything correctly, after a while juice and foam will appear on the surface of the tub. It needs to be removed. Every day, cabbage must be pierced to the very bottom with a wooden stick so that accumulated gases come to the surface. If this is not done, the cabbage will acquire an unpleasant bitter taste.
6. On the third or fourth day, you will notice that there is less juice in the cabbage, and it seems to settle down. This means that the fermentation process has come to an end. Taste the cabbage. If it seems that she lacks sourness, leave it warm for another day. After that, store in the refrigerator or in the cellar at a temperature of 0-5°C.
7. Advice: The amount of salt, cabbage and carrots in this recipe has been tested for years, so we recommend that you accurately weigh the products and not act on the eye, then everything will work out for sure.
8. Sauerkraut tolerates freezing well, without losing either taste or nutritional qualities. Place cooked cabbage in bags and freeze. Take out as needed, defrost and eat with pleasure and benefit for the body.