Salted cabbage recipes. Salting cabbage for the winter: simple and tasty recipes

Salted cabbage - traditional Russian dish. It always becomes wonderful decoration 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 subtleties of this culinary process like a quick pickle.

How to choose and prepare cabbage for pickling

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

Recipes canned salted cabbage require pre-training. It consists of the following:

1. Remove from the head a few sluggish upper layers, cut 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 quick salty 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

hot way allows you to get pickles as quickly as possible, literally in a day the dish can already be tasted. Both white and red forks are suitable for such a blank. The main ingredient is sometimes chopped, but classic recipe involves simply cutting into small portioned pieces. 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. IN hot water dilute the salt and sugar. 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 pink shade attached to the beets. The dish is stored for a very long time, it can stand all winter. quick pickle will become great addition like any meal. 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 table vinegar(preferably natural apple).

Recipe step by step:

1. Wash vegetables, cut them. cut cabbage portioned pieces, removing the stalk, and the 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, and this is very useful for the body. Salad from it is a great addition to fatty meals, which people often cook in 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 improve the taste.

Ingredients:

• cabbage (about 1.7-2 kg);
• large carrot;
• 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. Every new layer You need to press 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 bank can be closed nylon cover and hide in the refrigerator.

With apples and cranberries in a barrel

wooden barrel now it is difficult to get, therefore, for cooking quick salted cabbage, you can use large enameled dishes. 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. Submit vegetable mix, 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 delicious and spicy salad which must be done. Unusually looks on the table, attracts attention with its brightness. Recipes white salted cabbages with vegetables are very simple, but the dishes for them are simply excellent. They give them unique aroma. IN winter time such a salad will be simply indispensable at any feast, especially a festive one.

Ingredients for 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 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. Special Ingredients in the composition make the canned dish durable, and also help strengthen the immune system and help in prevention 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. Chop the cabbage, grate the carrot, chop the lemon small pieces. Combine all ingredients in enamelware, good squeeze.
2. Dilute in a separate container 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. Will become great addition for meat, barbecue. Recipes fragrant salty cabbage in Armenian requires special components, 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. We cut the cabbage portioned pieces, cut the rest of the vegetables in 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 main ingredient and spices 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. Great option for those who are on a diet. There are many vitamins A, C, B, iron, potassium. Use pickled cabbage contributes to the normalization of 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. Tasty dish even a beginner can cook on it. The material shows all the secrets of shredding cabbage for quick salting, many subtleties are explained. This video is a must-see for anyone who wants to pickle cabbage.

Do you suddenly want to eat delicious food? salted cabbage? You decided to surprise your loved ones new snack Do you like freshly salted, crispy cabbage? So, you need to read several recipes for quick salting cabbage, choose the one you like, or several at once. And start cooking! How to salt cabbage fast way to make it useful, tasty and original? Take necessary ingredients and start cooking right now. Let's look at a few recipes. Please note: a snack using vinegar is not recommended for people with gastrointestinal diseases, liver, following any diet. Try to combine taste and benefits, enjoy a snack, but also not harm your health. Eat great options and no vinegar.

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

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

Then start cooking.

1. Cabbage must be carefully peeled from the upper leaves, cut into several parts and remove the stalk. True, some connoisseurs of cabbage and the stalk eat with pleasure, but if you usually don’t eat it, you need to take into account that the stalk can give unwanted bitterness.
   
2. Cut the cabbage into thin strips so that it resembles vermicelli. Part of the pieces, which is about 1/6 of the entire cabbage, cut into wider strips. As a result, you will get a kind of “cabbage platter”: pieces of different widths will differ in taste, wide plates crunch better and salt out a little less.
   
3. After cutting all the cabbage, be sure to squeeze it with fine salt right on the table. The cabbage should begin to release juice. After that, immediately form a hill out of it and compact the mass a little.
   
4. Put a few sprigs of dill in a jar, but not too much, otherwise the brine will become bitter. Enough two or three medium branches.
   
5. Boil water with salt.
   
6. Place all of your cabbage in the jar, but don't pack too much or the brine won't soak it well.
   
7. Pour boiling brine over cabbage.
   
8. Close the jar with a regular plastic lid and leave for 3-5 hours. It all depends on your preferences. If you want to get a very softened cabbage, as after a long salting, you can wait 6 hours. But if you like a little crispy, denser and juicy cabbage, it is enough to hold the jar for only 3 hours.
   

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

Advice
Try some canned cabbage first. If it seemed to you that this is not what you need yet, just leave the jar for a while. Taste and texture will change gradually. By checking readiness approximately every half an hour, you can easily determine optimal time when the cabbage is just the way you like it. Write it down, so that later you always pickle cabbage just that much.

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

Cabbage with carrots
You will need:

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

If you care about your health and do not want to take risks, replace the vinegar with another tablespoon of salt. And start cooking.

1. Cut the cabbage head into several large pieces. Remove the stalk.
   
2. Peel the carrots, grate on a coarse grater or cut into strips.
   
3. From vinegar, sugar, salt, oil and water, prepare your brine.
   
4. Place some dill and saffron in the bottom of the jar for flavor.
   
5. Chop the cabbage finely.
   
6. Squeeze the cabbage and lightly salt it with fine salt.
   
7. Mix cabbage with carrots and squeeze again.
   
8. Boil the brine.
   
9. Fill the jar with your carrots and cabbage.
   
10. Pour boiling brine over vegetables.
    
11. Leave the cabbage to salt for 4-6 hours.
    

You can try and enjoy a delicious snack!

White and red cabbage with beets
Take the following ingredients:

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

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

1. Cut the cabbage heads, remove the stalks.
   
2. Divide the pieces of both heads into two equal parts.
   
3. Shred half of the existing cabbage finely so that it resembles thin vermicelli, and the other half is slightly larger. Thus, the taste will become more intense and original, as if you were using four types of cabbage, not two.
   
4. Lightly squeeze the cabbage along with the carrots and salt with fine salt.
   
5. Beets and carrots must first be peeled, and then chopped or grated on a coarse grater. An appetizer will look unusual, where some of the vegetables are chopped and some are grated.
   
6. Crush the garlic or rub it on a fine grater.
   
7. Dill, currant leaves put on the bottom of the jar.
   
8. Prepare a brine from oil, vinegar, salt, sugar.
   
9. Put one layer of cabbage with carrots in a saucepan, lay with beets, garlic, then cover the beets with a second layer of cabbage with carrots.
   
10. Boil the brine in another saucepan and pour it over your cabbage. Close the mass from above with a circle, a plate, press it with a load. It is desirable to make sure that the mass is well compressed.
    
11. After 1.5 hours, transfer the mass to a jar. Leave for another 3-5 hours.
    

Your cabbage is already pickled!

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

SALTING CABBAGE FOR THE WINTER. 7 best recipes.

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.
It's 6th, 7th, 13th, 14th, 15th and 16th lunar days 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 in it 2 tablespoons of salt (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.

Top cabbage leaves line the bottom of the jar. 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 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 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, this jar is formed sour juice, and some kind of viscous and slimy, do not be afraid, it should be so.

We pierce last time thoroughly “squeeze out” the cabbage from it all the hydrogen sulfide, 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.
Optional for improvement appearance and flavor can be added:
●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 table 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 are released with bad smell. 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 prepared 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 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 room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and main courses.

Some options mixes for sauerkraut:

●10 kg of cabbage, 25 g of cumin seeds or dill, 200 - 250 g of salt;
●10 kg cabbage, 25 g cumin or dill seeds, 100 g dried berries juniper, 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:

Cabbage cut into large squares, beets - 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. Lay in enamel pan, between the pieces of cabbage put chopped raw beets and finely chopped garlic.

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

cabbage is for human body source of vitamin C. As you know, in winter we do not have enough of it, so we try to use fortified foods. Sauerkraut is considered very healthy dish. Until spring, we can use it and get the substances necessary for the body. We will talk about how to pickle cabbage tastier in this article. We offer caring hostesses an interesting recipe.

Salting cabbage

This vegetable can be cooked in different ways, but consider how it tastes better to pickle cabbage. For four three-liter jars you will need:

• fresh White cabbage in the amount of 6 kg;
• fresh large carrots - 7 pcs.;
• spice bay leaf);
• salt in the amount of 14 tablespoons;
• sugar - about 7 tablespoons;
• about 7 liters of drinking water.

delicious: step by step technology

You can salt cabbage in jars, in a barrel or in another container convenient for you. We suggest using the usual three-liter jars. In them, the product is well stored, and the container itself does not take up much space in the cellar. In addition, the transparency of the jar allows you to monitor how the salting process is going on.

1 step

First, the vegetable should be chopped properly. For this, there are special graters with a flat blade. You can do this with a knife, but shredding will save you time and effort. Do not rub cabbage stalks!

2 step

After preparing the cabbage, you need to wash and peel the carrots. It is crushed using an ordinary coarse grater.

3 step

Mix chopped vegetables, mix in a large container. It is convenient to do it in the pelvis or large saucepan. Do not salt and press with your hands.

4 step

Arrange chopped vegetables in prepared jars (washed and dry). Tamp tightly, to the top. Shift each layer with peas allspice and lavrushka leaves. It is enough to make three bookmarks: at the very bottom, in the middle and at the top. Garlic lovers can add a few cloves.

5 step

What is the best way to pickle cabbage? For good taste you need a brine. It is prepared as follows: per liter drinking water need to take 2 large spoons salt and 1 tablespoon (large) sugar. Spoons should be without a slide. In a large saucepan, dilute the indicated amount of sugar and salt in 7 liters of water.

6 step

Fill jars with rammed cabbage with brine. Do not try to use the entire volume. You should have a little more than 0.5 liters left. Put the leftovers in the refrigerator. You will need them, because after 4 days the cabbage will absorb the liquid and additional brine will be required in order to completely cover the ingredients. You can store cabbage for a long time, but always in a cold place.

7 step

Cover jars with plastic lids cool place. After 3-4 days, you will add liquid to the containers,

then tightly seal with lids. Sometimes water can seep through the lid. There's nothing wrong with that, it's just not very cool in the cellar. You can put a regular plate under the jar. If you will store cabbage in the refrigerator, then just do not fill the jars to the very top. Leave a few inches to spare.

We serve cabbage to the table

Now you know, the Snack can be eaten after 5-7 days. And you can leave it in the cellar or basement until winter. On frosty evenings there is nothing better hot potato with herring and crispy sauerkraut. Bon appetit!