How to salt cabbage in it was delicious. How to salt cabbage: cooking technology and the most delicious recipes

Every good housewife has her own recipes for very tasty salting cabbage for the winter. This is not only a great help and a way to diversify the menu, but also the opportunity to feed family members with delicious and fortified dishes. After all, everyone knows that white cabbage in its composition has a storehouse of vitamins. If it is salted or fermented, it will not lose its beneficial properties, but will be even more useful.

Product preparation

Harvesting, as a rule, is made from late plant varieties, when the last crops of vegetables are removed from the beds. To salt it for the winter, you do not need to select the best heads of cabbage, the main thing is that the leaf does not have continuous damage and is tight, the rest of the flaws are cut out and thrown away.

Each housewife has her own salting recipes for the winter. They are inherited by someone through a family line, someone came up with a way to pickle on their own, but one thing remains: Cabbage is a very useful vegetable. When preparing it for the winter, you can firmly count on a fortified salad, from which you can cook separate dishes (shchi, cabbage soup, and others) or serve with the main ones.

Original salting methods

Pickle with apples and cranberries

Ingredients:

• 150 g cranberries;
• 200 g of apples;
• 50 g of salt;
• 200 g carrots;
• 2 kg cabbage.

Shredded cabbage and grated carrots are mixed with chopped apples (the skin is removed, the core and seeds are thrown away). Apples can be cut, you can grate, there is not much difference here, but you need to think about the varieties of fruit.

Some people like juicy sweet apples, others, on the contrary, green - those that are considered late and release juice only during storage. The berries are simply washed and dried, after which all the ingredients are mixed (including salt) and placed in a wooden tub, covered with oppression on top. After the beets and apples start up the juice and ferment, the dish is considered ready to eat.

Many housewives do not see the difference between salting and sauerkraut. Indeed, the two processes are similar. The only difference is that when pickling vegetables according to the recipe, more salt is put in than with sourdough, and the pickling process itself takes place faster, in about three to five days. While sauerkraut should ferment well, which takes up to two weeks. Excess salt slows down the fermentation process, so pickles have less lactic acid than pickled vegetables. The acid and salt contained in pickled cabbage kill more microorganisms and putrefactive bacteria, so it lasts longer. The amount of salt does not affect the deterioration of taste. Pickled cabbage turns out crispy, with a delicate and pleasant sweet and sour taste.

Salting cabbage - food preparation

For pickling, take white tight cabbages of late varieties, without damage. Forks are cleaned from the upper leaves, they are usually more lethargic and have a greenish tint. Then cut into thin strips. Now there are many devices for mechanically chopping vegetables. So you can chop cabbage with a vegetable cutter, a special grater, in a food processor or with an ordinary knife. Before shredding, the knife must be sharpened well - so the process will go faster and the straws will come out finer. The spices that will be used for salting must be sorted out, rotten and damaged leaves and twigs removed and washed.

Salting cabbage - the best recipes

Recipe 1: Salting Cabbage with Dill Seeds

Such a cabbage with a delicate sour taste will be nice to crunch under hot fried potatoes on cold winter evenings. Cabbage must be chopped into thin and long strips, similar to spaghetti.

Ingredients: cabbage - 2 heads of medium size, 3 carrots, salt - 2 tablespoons with a slide, 1 tbsp. l. dry dill seeds

Cooking method

Cut the cabbage into two unequal parts - with and without a stalk, and chop. You can put half of the fork on edge or put flat on the table, as you are used to. The stalk and the area around it with coarse fibers do not need to be cut.

Put the sliced ​​\u200b\u200bin a wide bowl so that it is convenient to interfere - a basin, or a large saucepan, add salt and mash well. So that salt does not corrode the skin of the hands, and for hygiene purposes, it is better to wear disposable gloves (or plastic bags). Add dill seeds, grated carrots, mix.

Place a load on top and put the cabbage on a balcony or other cool place, but not in the refrigerator. The role of cargo at home is usually performed by an inverted flat plate, on which a small weight, bottle or jar of water is placed. In our case, you need a three-liter jar filled with 2/3 of water.

The fermentation process has already begun, so twice a day, the contents of the pan must be freed from the gases accumulated at the bottom of the dishes, otherwise the cabbage will turn out with a taste of bitterness. To do this, remove the load, mix the mass with a spoon, leave for a couple of minutes and return the oppression to its place. Three days later, the cabbage is laid out in a smaller container and transferred to the refrigerator or cellar, if any.

Recipe 2: Cauliflower Salting

It just so happened that when it comes to sourdough or pickling cabbage, they mean mostly white cabbage. But this recipe is for cauliflower, it is also suitable for pickling and it turns out to be no less, if not more delicious, than traditional white cabbage. To make the dish look more beautiful, it is better to chop the carrots on a grater for Korean carrots. This condition is not mandatory, it is a recommendation. Cabbage should be chosen dense, white. Yellowish inflorescences signal that the cabbage is slightly overripe and not quite suitable for pickling. Which will not have the best effect on the appearance and taste of the finished dish.

Ingredients: cauliflower - 2 forks, carrots - 0.5 kg, 5-6 garlic seeds, black peppercorns, 4-5 bay leaves. For brine - per liter of water: 1st. a spoonful of salt with a slide, an incomplete (without a slide) tablespoon of sugar.

Cooking method

Prepare a brine, for which stir salt with sugar in water, boil and cool.

Disassemble the forks into large inflorescences and blanch for a minute and a half, i.e. lower for this time in boiling water. You don’t need to keep it for a long time, otherwise the cabbage will turn out not crispy, but wadded. Then the inflorescences should be cooled under water and laid out in layers in a salting dish. Shift the layers with grated carrots, chopped garlic, pepper, a couple of bay leaves. The first and last layers are carrots.

Pour the cabbage with brine and set the load. Leave warm (in the kitchen) for a day or two, then transfer to the balcony. The cabbage will pickle in 4-5 days. It is transferred to jars, which are put in the refrigerator.

Recipe 3: Salting cabbage with beets

Such a cabbage is not only very tasty and crispy, but also looks elegant on a plate and on the table. After all, she differs from her pale-faced sister in a beautiful crimson color.

Ingredients: 2 large cabbage forks - 4 kg, 2-3 beets, a whole head of garlic, 1-2 horseradish roots. For brine for 2 liters of water: 100 g of salt, ½ cup of granulated sugar, 4 bay leaves, 2 cloves and 10 black peppercorns.

Cooking method

Boil water, putting all the ingredients for the brine there, cool.

Cut the cabbage arbitrarily, at your discretion - into thin strips or large pieces, not forgetting to remove the stalk. Grind the garlic and horseradish root - on a grater or through a meat grinder, cut the beets into medium-sized cubes. Crush the cabbage strongly with your hands and mix with horseradish and garlic, then put it in a dish for pickling, sprinkling with beetroot cubes. Pour the beet-cabbage mass with brine, place oppression on top and leave for fermentation. Stir the cabbage once or twice a day to remove accumulated gas bubbles. After two or three days, the cabbage is ready. It is transferred to jars and put in a cold place - a cellar, underground or refrigerator.

- For high-quality salting of cabbage, it is necessary to choose the right salt. Only coarse rock salt is used, iodized or Extra (finely ground) is not suitable.

During fermentation, the brine should completely cover the cabbage. If there is not enough brine, the mass of the load must be increased (topped up in a jar of water or put a heavier weight).

- To make the cabbage juicy and crispy, it is recommended to salt it on the growing moon.

The most delicious and crunchy cabbage is obtained if you ferment it on the FULL MOON, as well as on the GROWING and ARRIVING moon.
These are the 6th, 7th, 13th, 14th, 15th and 16th lunar days of November.
Salting cabbage in 3-liter jars.

RECIPE 1.
INSTANT CABBAGE.

Chop the cabbage into thin strips or cut into pieces. Pack tightly into a 3 liter jar. Pour cold water, dissolving 2 tablespoons of salt in it (water 1-1.5 l). Leave the jar warm for 2 days. Then drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and use. Sprinkle cabbage well with carrots. grated on a large grater.

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

RECIPE 2.
FOR ONE 3-LITER JAR

Ingredients:

●1 large head of cabbage
●1 medium carrot
●1 tbsp. a spoonful of sugar
●salt to taste

Preparing sauerkraut:

Cabbage, wash and remove outer leaves. Cut in half and finely chop.
We put it all in an enameled cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then we knead it with our hands (like dough) so that the cabbage juice stands out, and the cabbage becomes translucent. At the same time, you need to salt the cabbage a little - so it will be more convenient and faster to knead it.

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

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

Carrots should be peeled and grated on a coarse grater.

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

Mix gently
When all the cabbage is laid, it is necessary to put oppression.
I use an ordinary nylon cover as oppression - it is quite enough for such a volume.
Press the lid firmly in, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, cabbage will turn out loose and soft, but we need dense and crispy.
So we finished salting cabbage for the winter, we got a full 3-liter jar.

But there was a lot of cabbage juice. Do not spill it under any circumstances!
The laborious process of salting cabbage for the winter is over, but that's not all!
It will be ready in three days.

Our next steps are:
We put a jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will be on the table. By the way, we put that small jar of juice next to it on the table (everything will wander there too).
The cabbage will ferment at room temperature for 3 days.
All this time, you will need to free it from the formed gas - hydrogen sulfide - in the morning and in the evening - the smell is certainly not pleasant ... but tolerable, the main thing is not to leave it in the cabbage. To do this, you will need to pierce it to the bottom with a thick knife - you will see and feel how the gas comes out.

On the first day it will be a little, on the second more, and by the evening of the third day the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - the first day just press the lid and the gas will come out by itself.

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

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

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

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

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

RECIPE 3.
SALT THE CABBAGE IN THE ENAMEL BUCKET.

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

Cooking:

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

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

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

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

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

RECIPE 4.
SALTING CABBAGE IN PIECES.

Cooking:

We cut the cabbage into pieces, put them in jars, and sprinkle each row with carrots, grated on a coarse grater, and chopped garlic. For a 3-liter jar - 1 head of garlic. Strongly do not stuff the cabbage!

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

RECIPE 5.
CABBAGE PICKLED WITH VINEGAR.

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

Several possible options for mixtures for sauerkraut:

●10 kg of cabbage, 25 g of cumin seeds or dill, 200 - 250 g of salt;
● 10 kg of cabbage, 25 g of cumin or dill seeds, 100 g of dried juniper berries, 200 - 250 g of salt;
● 10 kg of cabbage, 300 - 500 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of parsnip root, 200-250 g of salt;
● 10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley, celery and parsnip roots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dill or caraway seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves;
● 10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of cumin or dill seeds, 80 g of dried juniper berries;
● 10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt;

RECIPE 6.
CABBAGE "PO-GEORGIAN".

Ingredients:

● 1 medium head of fresh white cabbage;
● 1 table beetroot;
● 1 red hot pepper;
● 4 cloves of garlic;
● 100 g of green celery;
● vinegar to taste;
● 1 tbsp. a spoonful of salt per liter of water.

Cooking:

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

Lay everything in layers, sprinkle with chopped garlic.

Pour a boiling solution of salt, water and vinegar, which should completely cover the vegetables.

Leave for 2 days in a warm place, then in the refrigerator.

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

RECIPE 7.
CABBAGE FESTIVE.

Ingredients:

● 4 kg of cabbage;
● 8-12 cloves of garlic;
● 250 - 300 g beets.

For brine per 1 liter of water:

● 2 incomplete tablespoons of salt;
● 2 tbsp. spoons of sugar;
● 8 peppercorns;
● 4 bay leaves;
● ½ tbsp. apple cider vinegar.

Cooking:

Cabbage cut into large pieces. Place in an enameled pan, put sliced ​​raw beetroot and thinly sliced ​​garlic between the pieces of cabbage.

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

Salted cabbage is a traditional Russian dish. It always becomes a wonderful decoration for any feast, both everyday and festive. Salted cabbage recipes are extremely simple, but they can be used to make an excellent delicacy. Let's look at the best of them in our article, learn how to select ingredients and find out all the intricacies of such a culinary process as quick salting.

How to choose and prepare cabbage for pickling

The most important thing is to choose the right fresh vegetables for preparations, otherwise the dish may not turn out as crispy and juicy as we would like. A good cabbage for seaming has the following characteristics:

Recipes for canned salted cabbage require advance preparation. It consists of the following:

1. Remove from the head a few sluggish top layers, cut into large pieces.
2. Visible damage must be removed.
3. For some recipes, the head of cabbage needs to be chopped into thin, narrow strips with a shredder, knife, grater, or food processor.
4. Vegetables used according to the recipe must be washed and peeled. Spices must be sorted out, removing spoiled fragments.

How to quickly and tasty pickle cabbage at home

There are many recipes for salting at home, each of them involves one or another cooking time. The most popular recipes for quick salted cabbage. The preparation prepared according to them can be eaten as a separate snack, or added to other dishes, for example, borscht or salads. Consider the most interesting recipes.

Hot in brine without vinegar

The hot method allows you to get pickles as quickly as possible, literally in a day you can already try the dish. Both white and red forks are suitable for such a blank. The main ingredient is sometimes chopped, but the classic recipe simply involves cutting into small portions. You can serve the dish with greens, onions.

Ingredients:

• a dense fork of cabbage;
• 1 carrot;
• a few peas of pepper;
• bay leaf - 2-6 pieces;
• 1 liter of water;
• 1 st. l. table salt;
• half a tablespoon of sugar.

1. Cabbage should be chopped (chopped if desired).
2. Grate carrots (better on the so-called Korean).
3. Mix vegetables, put in a sterilized dried jar in layers, put spices on each.
4. Dissolve salt and sugar in hot water. Keep the brine on low heat until boiling. Fill them with vegetables.
5. Place an open container in a deep bowl for one to two days. After cover it with a lid, but do not roll up. Leave to store in the cold.

Fast food with Georgian beets

The dish according to this recipe turns out to be incredibly tasty and spicy, it looks beautiful because of the pink tint attached to the beets. The dish is stored for a very long time, it can stand all winter. A quick pickle will be a great addition to any dish. It is very easy to prepare, it does not take much time or effort, you just need to follow the instructions.

Ingredients:

• two kilograms of fresh cabbage;
• garlic (medium head);
• 2 medium beets (oblong);
• several bay leaves;
• peppercorns;
• 3-5 cloves;
• 2 liters of water;
• a mixture of fennel, dill seeds and cilantro (3 teaspoons total);
• two full tablespoons of salt (not iodized);
• 180 g of sugar;
• 150 ml of table vinegar (preferably natural apple).

Recipe step by step:

1. Wash vegetables, cut them. Cabbage is cut in portions, removing the stalk, and beets in thick slices. Garlic should be peeled and cut into large pieces. Put the vegetables in an enamel bowl.
2. In order to make a marinade, you need to boil water, add spices there. Boil the brine for five minutes and add the rest of the ingredients.
3. Cool the liquid to 20 degrees.
4. Pour the brine into a container with vegetables, put oppression on top, store for about three days.
5. After the cabbage is laid out in containers, poured with brine and tightly closed with nylon lids. An open jar can be stored for three days.

Preparation for the winter in banks

Sauerkraut contains folic acid and vitamin C, which are very beneficial for the body. Salad from it is a great addition to the fatty dishes that people often cook in the winter. Below is a classic recipe, but if you want, you can add bay leaf, apple, cranberries, soaked cloudberries, currant leaves, spices, or any other ingredients that could enhance the taste.

Ingredients:

• cabbage (about 1.7-2 kg);
• large carrots;
• a tablespoon of salt.

1. Cut the forks, grate the carrots, put the vegetables on a clean, dry surface.
2. Add salt to the vegetables and mash them thoroughly.
3. Cabbage must be tightly packed into a container. Each new layer must be pressed well until the juice comes out. Cover with a cloth and leave at room temperature.
4. For the circulation of gases several times a day, it is necessary to pierce the workpiece with a wooden wedge. If this is not done, then the dish will be bitter.
5. The dish will be ready when it stops fermenting. You can understand this by how the gases stop coming out. After that, the jar can be closed with a nylon lid and hidden in the refrigerator.

With apples and cranberries in a barrel

It is difficult to get a wooden barrel now, so you can use large enameled dishes to cook quick salted cabbage. A dish with apples and cranberries will be very original and festive. It is very easy to make, the process takes no more than a week. Below is a classic recipe, but some other spices can be added there.

Ingredients for preparing a kilogram of salted cabbage:

• carrots and apples - 100 grams each;
• cranberries - 80 grams;
• salt - 30 grams.

1. Clean and cut the cabbage. Add the rest of the grated ingredients to it. Salt, mix thoroughly.
2. Pour in the vegetable mixture, pressing it down well until the juice comes out.
3. We cover the barrel with a wooden board and put oppression on top. We leave in a warm place. Periodically it is necessary to remove the rising foam.
4. You should pierce the salted cabbage with a wooden sharp object to release excess gases. When fermentation is over (5-7 days), the dish will be ready.

With bell peppers, carrots and onions in a jar

Incredibly tasty and spicy salad, which is a must-do. Unusually looks on the table, attracts attention with its brightness. The recipes for white salted cabbage with vegetables are very simple, but the dishes according to them are simply excellent. They give them a unique flavor. In winter, such a salad will be simply irreplaceable at any feast, especially a festive one.

Ingredients for a 3 liter glass jar:

• cabbage - 3 kg;
• carrots - 600 g;
• red bell pepper - 600 g;
• onion - 600 g;
• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 50 ml of vinegar;
• 1 st. l. vegetable oil.

1. Remove the top layers from the fork, chop, salt, squeeze until the juice is released. Three carrots, cut the onion into rings, and the bell pepper into thin strips. Mix everything in a large container, season with vegetable oil and sugar.
2. Dissolve the vinegar and some water, add to the vegetables.
3. We put the salad in a jar after sterilization, tamp it down. We put a capron lid on top, put it in the refrigerator.

A simple recipe with horseradish and garlic pieces

This pickle has an unusual and slightly spicy taste. It is valued for its simplicity, speed of preparation, originality of salting. And adding ginger root to the recipe brings a touch of piquancy. The special ingredients in the composition make the canned dish durable, and also help strengthen the immune system and help in the prevention of colds.

Ingredients:

• cabbage - 6 kg;
• carrots - 0.3 kg;
• 145 g of salt;
• 50-70 g of sugar;
• 1.5 heads of garlic;
• horseradish root - 0.2 kg;
• ginger root - 0.15 kg.

1. Cut the cabbage into pieces. Grate the carrots, ginger and horseradish, and crush the garlic.
2. Put the ingredients in a spacious container, mix thoroughly until the juice comes out.
3. Place the vegetable mixture at the bottom of the bucket, put oppression.
4. Fermentation lasts three days, during which gases must be regularly released from the salt.

With honey and lemon

Recipes for salted cabbage with lemon and honey are very popular now. The dish comes out very tasty and fragrant, and honey gives it a special tenderness. The amount of lemon indicated in the recipe can be changed at your discretion, add more or less acid. Honey is desirable to take liquid. The water for the recipe must be boiled, some people even add spring water.

Ingredients:

• cabbage;
• big carrot;
• 1.5 liters of water;
• 4 tbsp. l. salt;
• 2 tbsp. l honey;
• medium lemon.

1. Cut the cabbage, grate the carrot, cut the lemon into small pieces. Combine all ingredients in an enamel bowl, squeeze well.
2. In a separate container, dilute salt water with honey, boil.
3. Arrange the vegetable mixture in jars, tamp, pour marinade, close with nylon lids and insist in the dark for a day.

in Armenian

The dish according to this recipe comes out not only salty, but also spicy. It will be a great addition to meat, barbecue. Recipes for fragrant salted cabbage in Armenian require special ingredients, but now it will not be difficult to get them. Their quantity can be changed according to personal preferences, for example, some are prepared without garlic or cinnamon.

Ingredients:

• 2.5 kg of cabbage;
• 50 g of garlic;
• 200 g carrots;
• 1 beet;
• 100 g of celery root;
• 2 hot peppers;
• 20 g cilantro;
• cherry leaves;
• 3 liters of water;
• 150 g of salt;
• 10 pieces. peppercorns;
• 2 bay leaves;
• half a cinnamon stick.

1. First you need to prepare the starter. We boil water, pour salt, all spices into it, cool it.
2. Cut the cabbage into portions, cut the rest of the vegetables into circles. The pepper is cut into rings, the celery root into strips, and the garlic into small cubes.
3. We cover the bottom of the barrel or pan with cherry leaves, tightly lay the cabbage, layering it with a vegetable mixture.
4. Pour the dish with chilled brine, leave it under pressure for two to three days at room temperature.

Chinese cabbage recipe in Korean

This is a spicy specific dish that will appeal to connoisseurs of the exotic. On its basis, another famous Korean dish is prepared - kimchi, which has long been loved not only in Korea, but also in other countries of the world. There are no difficulties in the manufacturing process. It is important to properly prepare the most important ingredient, and seasonings will improve its taste.

Ingredients:

• Chinese cabbage - 3 kg;
• red hot pepper;
• garlic - 3 heads;
• salt - 250 g.

1. We lower the head of cabbage into the water, take it out and divide it into four parts. Dissolve and salt, leave for a day, and then rinse. For convenience, it is better to immediately cut them into small squares.
2. We crush the garlic and mix with the same amount of pepper until a homogeneous paste is formed. She needs to rub each piece.
3. The dish is kept warm for a day, and then placed in the refrigerator.

salted cabbage calories

The advantage of quick salted cabbage is not only a breathtaking taste, but also the ability to benefit the body, because it is low in calories. There are 19 to 50 calories per 100 grams of product, depending on the ingredients added. A great option for those who are on a diet. There are many vitamins A, C, B, iron, potassium. The use of pickled cabbage helps to normalize bowel function. Recommended for peptic ulcer, colds.

When to salt cabbage according to the lunar calendar 2019

You can make pickles in October in the numbers from 2 to 5, 9, 12, 14, 17, from 20 to 22, 30. The following November dates are also suitable for this: 1, from 6 to 8, 11, 13, 15-16, 18, 20-21, 29. It is not recommended to cook on the full moon, it is better to do it for the growing month. Salted cabbage will let the juice out well and absorb the aromas of spices. Days when the moon is in Virgo, Cancer, Pisces are not suitable for conservation. If you want to make a crispy dish, then it is better to cook on the fifth or sixth day of the new month.

Video

Salted cabbage recipes are varied, so we invite you to watch a video that demonstrates one of the easiest. Even a novice can cook a delicious dish using it. The material shows all the secrets of shredding cabbage for quick pickling, many subtleties are explained. This video is a must-see for anyone who wants to pickle cabbage.

White cabbage is one of the most popular vegetable crops used in cooking. Due to its healing and taste characteristics, salting is used for all kinds of dishes. Not a single vegetable is harvested for the winter as diversely as this vegetable crop. Delicious salted cabbage is a traditional type of winter snack, which has many different recipes.

How delicious to salt cabbage for the winter

A delicious recipe for salting cabbage for the winter and all its subtleties of cooking are passed on to housewives from generation to generation. In order for salting to be successful, it is important to know which variety to choose, as well as to master the methods and process in stages.

To make the appetizer quite crispy and tasty, you need to choose late-ripening varieties. It is also important to choose the right carrots with bright colors, they should be juicy with a small core. Other ingredients that will be used to complement the taste of pickled cabbage should be just as fresh and tasty. Two classic recipes are used for harvesting:

• in brine;
• dry way.

In the first method, the procedure is performed using a boiled brine consisting of water, salt and sugar (optional). In the second option, the process occurs by isolating juice in a natural way.

Often in salting recipes, auxiliary components are used that improve the taste of the finished dish:

• beet;
• Sweet pepper;
• garlic;
• herbs and spices;
• berries and apples.

Cutting methods are considered an important preparatory stage of the process. More often for a recipe, vegetables are chopped:

• thin straw;
• long straw;
• squares.

In the case of salting a large amount of the product, the forks are cut in half or quarters.

Important! Very thinly chopped vegetables lack the crunch.

Delicious cabbage pickle recipes

Cooking options are numerous and varied, so housewives have the opportunity to choose delicious recipes for salting cabbage for the winter:

• with beets;
• with apples;
• with cranberries;
• with bell pepper;
• with pepper and garlic;
• with dill seeds.

Delicious salted cabbage with beets

Beetroot is a delicious and attractive appetizer to the table. The simplicity of the ingredients and the speed of preparation makes the recipe unique.

Products:

• cabbage - 3 kg;
• beets - 3-4 pcs.;
• garlic - 5-6 cloves;
• horseradish root - 1 pc.;
• coarse salt - 100 g;
• sugar - 50 g;
• bay leaves - 2-3 pieces;
• allspice - 10 pcs.;
• carnation - 3-5 umbrellas;
• water - 1 l.

Cooking:

1. The water is boiled, then salt, sugar and spices are poured into the container. Next, you need to boil for 1-2 minutes and set aside to cool.
2. Wash vegetables, peel and cut into strips.
3. Pass the garlic through a crusher.
4. Grind the root in a meat grinder.
5. Mix vegetable slices with garlic and horseradish and mash slightly.
6. Transfer the mixture in layers to a jar, adding beets.
7. Pour the contents of the jar with prepared warm brine.
8. Place the jar in heat for 2-3 days, periodically piercing the cut with a thin stick to release air.
9. After the end of fermentation, close the jar with a nylon lid and place in the refrigerator.

Advice! To prevent the juice from spreading, it is necessary to put a shallow tray under the container.

Delicious salted cabbage with apples

It will be very tasty to pickle cabbage for the winter if you add tasty and juicy apples to the recipe. The composition includes:

• white cabbage - 5 forks, 1 kg each;
• carrots - 300 g;
• apples (Antonovka) -5 pieces;
• common salt - 125 g;
• granulated sugar - 5 tbsp. l.

Salting process:

1. Chop the main product, also chop the carrots with a knife.
2. Washed apples and cut into small slices.
3. Add apples to vegetables and mix well.
4. Add peppercorns and bay leaf as needed.
5. Arrange prepared vegetables and fruits in jars: cabbage, then a layer of apples, and so on.
6. Leave the container warm for 3 days.
7. Move the finished product to the cellar or to any cool place.

Delicious salted cabbage with cranberries

A delicious and simple recipe for classic Russian cuisine. Berries give salting a peculiar taste and smell. List of products for the recipe:

• white cabbage - 10 kg;
• carrots - 300 g;
• salt - 250 g;
• cranberries - 0.5 tbsp.

Process description:

1. Cut the vegetable and put it in a large container - an enamel basin is better suited for this.
2. Grind the carrots on a medium grater.
3. Wash the berries and let them drain.
4. Add spices and spices to chopped vegetables. To stir thoroughly.
5. Put the mixture into a container for harvesting in parts, alternating with berries, and leave to ferment for 7 days.

How delicious to pickle cabbage with bell pepper

The presence of sweet pepper will allow the classic dish to become more tasty and unusual. For this you will need:

• cabbage - 1.5–2 kg;
• carrot root - 1 pc.;
• sweet pepper - 250-300 g;
• garlic - 6 cloves.

The marinade is prepared like this:

• water -200 ml;
• sugar - 150 g;
• salt - 50 g;
• vinegar 9% - ½ tbsp.;
• sunflower oil - 100 ml;
• spices and seasonings - to taste.

Salting recipe:

1. Cabbage is chopped and lightly crushed.
2. Carrots need to be peeled, chopped or cut in any way.
3. Wash the pepper and remove the seeds, then cut into strips or cubes.
4. The garlic is crushed with a knife.
5. Mix all the ingredients, being careful not to crush.
6. Pour hot marinade into a container with a vegetable mixture and put oppression on top.
7. Move the salting to the refrigerator or to another cold place for about 15-20 days.

Spicy salted cabbage

A crispy and tasty appetizer with spices can always decorate an everyday and festive table, delighting with its attractive appearance and good taste. Required Ingredients:

• head of cabbage - 3 kg;
• onions - 3-4 heads;
• carrot root - 250-300 g.

For marinade:

• water - 1.5 l;
• salt - 1 tbsp. l. with top;
• sugar -120 g;
• vinegar - 20 ml;
• laurel leaves - 2 pcs.;
• spices - to taste.

Salting method:

1. Vegetables are cut in any way you like.
2. Onions are divided into rings.
3. Arrange the vegetables in layers in sterilized jars and pour over the vinegar.
4. Prepare the marinade and add vegetable slices to it. Prepare the marinade in the classic way.
5. Place the jar in a warm place for 12 hours, then move it to a cold place.
6. Preparation time 24 hours.

With pepper and garlic

Salted cabbage will turn out very tasty according to the recipe with pepper and garlic. The method is quite simple. For cooking, you need to prepare the following products:

• cabbage heads - 3 kg;
• carrots - 250 g;
• hot pepper (hot) - 1 pod;
• garlic - 1 head;
• salt - 50 g;
• granulated sugar - 30 g.

Recipe preparation steps:

1. Peppers are washed, but the seeds are not removed, they are left to enhance the spiciness.
2. Cut the remaining components and mix with pepper and transfer to a container, add sugar and salt there.
3. Pour the contents with warm boiled water and leave for 2-3 days, for fermentation, periodically piercing.

With dill seeds

Dill seeds added to salting will give the dish a delicious specific flavor, while maintaining the original appearance of the chopped vegetable. For the recipe you will need:

• cabbage - 5 kg;
• coarse salt - 70 g;
• dill seeds - 2-3 tbsp. l.

Recipe rules:

1. Cut the vegetable into long strips and mash with salt and dill.
2. Put in prepared dishes and fix on top with a weight.
3. Set the container with the contents for 3 days in heat to enhance fermentation.
4. Remove foam as it forms.

Terms and conditions of storage

The cellar is considered the best location for salting, especially if the tasty preparation is made in large volume. An insulated balcony can be a good option, where you can keep cabbage in any properly selected container.

For a small amount of salting, a refrigerator is suitable - the shelf life in it is several months.

The main requirement is a suitable temperature regime. It should vary from 0 to 5 ° C, while the product will not only not lose its nutritional quality, but also retain useful vitamins. This is very important in winter. For longer storage of salting, glass containers or enameled containers are well suited.

Conclusion

In order for the delicious pickling of cabbage to turn out crispy, all the nuances and subtleties of the recipes should be taken into account, as well as the proportions indicated in them. Properly performed salting activities are the key to a delicious dish.