Salted white cabbage. How to salt cabbage: cooking technology and the most delicious recipes

With the onset of cold weather, the simplest, very healthy and also delicious is sauerkraut salad. All you have to do is take a cabbage, add an onion thinly sliced ​​into half rings, flavor it with vegetable oil and a delicious salad is ready.

But this raises the question: where to get the main ingredient, that is, sauerkraut.

Many young housewives prefer to buy ready-made pickled cabbage in a store or in the market, believing that this is how they save their time. In fact, you can cook cabbage yourself quite quickly and quite simply.

We suggest you use the repeatedly proven method of salting cabbage in jars in a cold way. Cabbage cooked in this way comes out crispy, not oversalted and very tasty! Try it yourself and see for yourself!

Taste Info vegetable snacks

Ingredients

• Cabbage - 1 kg;
• Small carrots - 1 pc.;
• Bay leaf - 3-4 pieces;
• Allspice - 4-5 pcs.;
• Marinade
• Water - 1 l;
• Salt kitchen - 1 tablespoon;
• Sugar sand - 1.5 tbsp.

How to cook and quickly pickle cabbage in a cold way in jars

Let's start with a rather important point - the purchase of cabbage. Not every cabbage is suitable for salting, and this must be remembered. We choose a head of exclusively white color and a slightly flattened shape. Usually it is these varieties of cabbage that are ideal for pickling.

We decided on the choice and now we go directly to the recipe - salting cabbage in jars in a cold way.

The advantage of this method is that you don't have to guess how much salt to use in order for the cabbage to come out really tasty. Everything is already taken into account in our recipe!

First of all, let's prepare the marinade. To do this, put a saucepan of water on the stove, add salt and sugar according to the recipe, add bay leaf and allspice. Let's leave it to boil. As soon as the marinade boils, remove it from the heat and leave to cool.

In the meantime, we'll take care of the cabbage.

Remove the top sheets from the head of cabbage, rinse it under running water. Then, for the convenience of shredding, we divide the head of cabbage into parts that will be comfortable to hold in your hand. Our cabbage is small, so it was enough to divide it into four parts.

We put the cabbage in a large bowl and then clean, wash and grate a sweet carrot on a coarse grater.

We combine cabbage and carrots together, mix and rub lightly with our hands. After that, we begin to fill cleanly washed jars with cabbage.

Lay gradually and compact with a wooden pusher or potato crusher.

Pour the jars filled with cabbage with the marinade that has cooled by this time. It should cover the cabbage completely.

Our work on this is complete. We leave the cabbage in the kitchen at room temperature, it should be salted in about three days.

On the second day, start periodically (3-4 times a day) piercing the cabbage in the jar with a wooden skewer (to the bottom) to let the air out.

From the beginning of fermentation, it is better to put the jars in a deep bowl so that the marinade does not spill onto the table.

After salting cabbage in jars in a cold way acquires the proper taste, feel free to put it in the refrigerator with a plastic lid closed.

As you can see, everything is very simple, and most importantly, the cabbage comes out very tasty!

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.

Hello dear readers! Today we will salt cabbage at home. There are already big heads of cabbage in the beds, and they are like koloboks, from that riddle - “ A hundred clothes, and all without fasteners ...» . Of course you guessed it - it's cabbage. And if you are the happy owner of your personal plot, then for sure you have already arrived in time for the harvest. And it's time to cut it down with an ax, or cut it with a large knife.

Cabbage is a very healthy vegetable. It contains a huge bouquet of vitamins and minerals necessary for humans. In the summer, when we have the opportunity to crunch fresh cabbage, we need to think about harvesting it for the winter. Of course, it can be kept fresh for the winter. I do it this way and that. That is, fresh heads of cabbage are always stored in my basement, and along with them there are also jars of salted or sauerkraut. If the snack is over, I make it again.

Salting cabbage does not provide for heat treatment of vegetables. Therefore, the dish retains a maximum of useful substances. In addition, such an appetizer is in great demand on the table and flies away in no time. It’s hard not to fall in love with it, because it is very tasty, crispy and refreshing! I suggest you consider and cook some of the most delicious and simple salted cabbage recipes.

How to salt cabbage in a jar. My Crispy Kale Recipe The Quick Way

This recipe is one of the easiest. If you are salting cabbage for the first time, then you can safely start with this method. The ingredients are simple and affordable, and the preparation steps are quite simple. At the same time, the snack is very tasty.

Ingredients for one three-liter jar:

• one and a half kilograms of fresh cabbage;
• one and a half tablespoons of salt;
• half a kilo of carrots;
• dessert spoon of vinegar essence;
• 1 lavrushka;
• water.

Step by step recipe description:

1. Grind carrots and cabbage into thin strips. For cabbage, you can use a special grater or just chop with a knife. I pass carrots through a special vegetable cutter. If you don't have one, you can grate or chop with a knife. Combine these vegetables in one salad bowl.

2. Break the bay leaf here and mix thoroughly with your hands.

3. Move the salad to a clean jar to the top. Sprinkle salt and sugar on top. Pour in the vinegar.

4. Boil water, about one and a half to two liters and let it cool slightly. Make an indentation in the lettuce with a knife. Pour warm liquid into the jar through it. As soon as you fill up to the very brim, make a few more seals with a knife. You will notice that the water has dispersed and its level has dropped. Add water.

5. Seal the jar immediately and turn it over onto the lid. Cover with warm material. It can be a blanket, a bedspread or an old jacket. In this form, leave for 3-4 days for fermentation. After that, you can safely transfer to the cellar.

How to salt cabbage deliciously and quickly in a jar so that it is crispy

One of my favorite recipes for crispy cabbage is the appetizer. It is a successful union of cabbage and beets. Why is it not only a great taste, but also a beautiful color.

Ingredients:

• 2.5 kilograms of fresh cabbage;
• a little more than a liter of water;
• 1 medium beet;
• 2 tablespoons of granulated sugar;
• 1 tablespoon of coarse salt, without iodine and other additives;
• 100 ml vinegar 9%.

Step by step recipe description:

1. Dissolve salt and granulated sugar in water, mixing as much as possible. Then pour in the vinegar and stir.

2. Cut the cabbage into cubes, about 4 * 4 centimeters, after cutting out the stalk.

3. Peel and cut the beets into 2 parts. Cut each into thin slices, about 3 centimeters wide.

4. Put cabbage in layers in a clean jar, shifting beetroot slices. It is not necessary to crush it with your hands. Lightly tamp so that the salad is not too loose, but not too tight.

5. In order not to stain the table, put a jar of salad on a plate. Pour the marinade to the top and cork with lids. Leave to marinate right in the kitchen for 2 or 3 days.

6. Then the jars of appetizing pink snack can be transferred to a cool room for long-term storage.

According to this recipe, the cabbage turns out sweet and sour and very tasty. Such beauty can be safely put at the head of the festive table and not only.

Salt cabbage in brine (quick way)

Now I will introduce you to a very tasty appetizer of cabbage with carrots and bell peppers. It is very easy to cook it. It does not require special skills and great effort. See for yourself.

Ingredients:

• kilogram of fresh cabbage;
• 1 sweet pepper (preferably red);
• 1 carrot;
• half a liter of water;
• 5 tablespoons of granulated sugar;
• 6 tablespoons of nine percent vinegar;
• 1 tablespoon of salt;
• 80 ml vegetable oil.

Step by step recipe description:

1. The first step is to prepare the brine so that it can cool while we chop the vegetables. To do this, boil water, dissolving sugar, salt in it and pour in vegetable oil. As soon as the liquid boils for 1-2 minutes, add vinegar and turn off the heat.

2. Grate carrots. If you have a special vegetable cutter, it will be more convenient to use it.

3. Pepper cut into small strips.

4. Chop the cabbage with a knife or on a special grater.

5. Mix all vegetables in one bowl.

6. Arrange the salad in jars, pressing firmly with your hands. Pour in slightly cooled brine and tighten the lids.

7. Put in the refrigerator for 12-16 hours. I make such a salad in the afternoon, and the next morning we are already waiting for a delicious and healthy breakfast.

8. Such a beautiful snack can be prepared easily and simply. Help yourself! Bon appetit!

A simple recipe for pickling cabbage for the winter in jars

I present to your attention a very tasty and simple recipe for cabbage in its own juice. You can cook it both in a jar and in a saucepan, barrel or plastic container. Only in this case, you need to hoist oppression from above. It turns out a very tasty and crispy snack.

Ingredients for one 3 liter jar:

• 1 fork of cabbage;
• 4 small carrots;
• one and a half tablespoons of salt;
• half a teaspoon of cumin;
• 2 laurels;
• 6 peppercorns;
• 3 tablespoons of 9% vinegar.

Step by step recipe description:

1. Cut the head of cabbage into 4 parts. So it will be more convenient to chop it into thin straws. Chop with a knife. You just need to grate the carrots on the large side of the grater. For convenience, you can pour these vegetables directly on the table to make it easier to mix. Add salt, cumin and stir with your hands, slightly crushing.

2. Transfer the salad to a jar. Mentally divide it into 3 parts. The first will be a layer of cabbage, now you need to put 1 parsley and 3 peppercorns. Now again vegetables and again bay leaf with pepper. Top with salad again. Tamp it tightly so that the allocated juice completely covers the cabbage. Pour vinegar over and pierce the salad in several places with a knife. If you have a whole jar of vegetables, then put it in a plate or salad bowl, as the marinade may leak out.

3. Leave the jar in a warm place for 2-3 days. Once a day, you need to cut the mass with a knife to the very bottom of the jar so that excess carbon dioxide comes out. This is important first of all so that the cabbage does not get bitter.

4. After the allotted time, the jar must be moved to the refrigerator or basement.

You can store it for a long time, but with us it does not linger for a long time - it is very tasty.

How to salt cauliflower for the winter

Cauliflower lovers will love this recipe. A successful combination of vegetables, together with the marinade, gives an unsurpassed taste and aroma. You can eat a snack in a day. But if you can resist that smell, you can roll it up for the winter.

Ingredients:

• kilogram of cauliflower;
• 1 carrot;
• 2 sweet and fleshy peppers.

For the marinade we need:

• two and a half glasses of water;
• 3 teaspoons of non-iodized salt;
• half a glass of granulated sugar;
• 6 peppercorns;
• 3 laurels;
• 3 cloves;
• a glass of vinegar.

Step by step recipe description:

1. Divide the cabbage into inflorescences. If they seem large to you, you can cut them.

2. Carrots can be cut into slices or sticks, as you prefer.

3. Peel the pepper and cut into long slices.

4. Arrange all the vegetables beautifully in jars, alternating them so that it looks prettier and the appetizer is more fragrant.

5. In the meantime, dissolve salt, granulated sugar in water and place all the remaining products, except for vinegar (we will add it after cooking). Let the liquid boil for 2-5 minutes, pour in the vinegar and remove from the stove.

If you are preparing a salad not for the winter, after pouring the brine, the jars need to stand at room temperature until cool. Then they need to be put in the refrigerator until the next day. If you are cooking in a saucepan or salad bowl, then you definitely need to put oppression on the vegetables so that they marinate faster and better.

6. Pour the jars with brine, cork them and turn them over onto the lids. Now you can check the tightness of the twist. If the brine does not seep through the lid, then you did everything right. Cover them with a warm cloth for 12 hours. Then move to the basement or cellar.

Is it possible to salt early cabbage for the winter

Early cabbage has ripened, and your hands are already itching to pickle it for the winter? Great! Such cabbage is quite suitable for pickling. It tastes more tender, but less crispy. However, the vitamin composition is contained in the same amount as that of her late relative.

It is very tasty to pickle such cabbage with carrots - this is a classic recipe. In addition, you can use each of today's or your favorite salting methods. But at the same time, you can safely take young cabbage into service.

Of course, early varieties are stored less than late ones. But for replenishing the cellar during the ripening period of the first harvest, this will be an excellent option. You can eat them before the New Year, and only then move on to autumn preparations.

Salted cabbage can and should be cooked not only because it is delicious. This salad, along with other vegetables, is rich in vitamins. Especially in the winter and autumn period, we so lack crunchy utility. Even if you did not have time to pickle her rally, do not be discouraged. After all, at any time you can get it from the cellar or buy a head of cabbage in the store and cook it.

I wish you successful preparations and delicious meals! See you soon!