Cabbage in a 3 liter jar. Sauerkraut with honey "Spicy"

Good day to all.

Just the other day, we were considering ways. In the same note, I mentioned that pickled and sauerkraut are completely different things, although many inadvertently confuse these methods with each other.

Let me briefly remind you that the fermentation process occurs due to the release of lactic acid bacteria from the vegetable itself, which starts the process of fermentation and conservation. And when marinating, vinegar serves as a preservative. That's the whole difference. It seems like nonsense, but the taste of these two snacks is completely different.

Due to the absence of outside preservatives during sauerkraut, this process is quite lengthy and takes at least 3 days. At the same time, it is prepared quickly, literally in half an hour, and the rest of the time is needed for fermentation.

So keep in mind, if the recipe says “fast food”, then this means that filling the jar itself takes a little time. But there is no way to reduce the fermentation time.

Well, now let's look at the most popular sourdough methods.

Sauerkraut in a jar with brine - a quick recipe (3 days)

Let's start with the fastest recipe. Again, this means that cooking is not long. But to wait until the cabbage "ripens" will have 3 days, no less.

Simplicity is mainly due to a small number of ingredients. We will need:

• Cabbage 2.3-2.5 kg
• Carrots - 1 pc.
• Salt - 2 tbsp. spoons
• Sugar - 1 tbsp. spoon
• Black peppercorns - 15 pcs
• Cold boiled water - 800-1000 ml

Cooking:

1. Divide the head of cabbage for convenience into 4 parts and chop.

It is very desirable to have a special grater for this, it greatly speeds up the chopping process.

2. Put the cabbage in a deep bowl, add grated carrots to it on a coarse grater and mix gently. It is not necessary to crush and squeeze vegetables during the mixing process.

3. We shift the cabbage from the bowl to the jar, tamping it well. In the process of laying vegetables, we throw peppercorns into the jar so that they do not lie in one pile, but are more or less evenly distributed over the jar.

If the hand does not fit into the jar, we use improvised means - a rolling pin or a mallet.

4. We take boiled chilled water and dissolve sugar and salt in it.

5. And pour the resulting brine into a jar of cabbage. Water should be enough to the very neck. If not, add plain water.

6. We cover the jar with a lid, put it in a deep bowl and leave it in this form overnight at room temperature.

During the night, lactic acid bacteria are activated and the fermentation process begins with the release of carbon dioxide. Bubbles will begin to appear and some of the liquid from the jar will overflow. That's why you need a basin.

7. The next day, take a thin long stick (for example, a wooden skewer or Chinese chopsticks) and pierce the cabbage several times to the entire depth of the jar.

This must be done so that the resulting gas comes to the surface, otherwise the cabbage will turn out bitter.

The brine poured into the basin is poured back into the jar.

8. You need to do these procedures 5-6 times a day for 3 days. By the evening of the third day, it will already be clear that gas bubbles are practically no longer formed and this is a sign that the cabbage has already fermented.

We take a sample, close the jar with a plastic lid and put it in the refrigerator or cellar.

Storage in a cold place is mandatory, in the heat of the bank it will ferment and deteriorate.

Crispy cabbage pickled in brine with honey

A curious way of cooking that does not use water at all, but uses honey to give a sweetish taste. The snack is crispy and very tasty. I recommend.

Ingredients:

• Cabbage - 3 - 3.5 kg
• 1 medium carrot
• Salt - 1 tbsp. spoon
• Sugar - 1 tbsp. spoon
• Honey - 1 tbsp. spoon

Cooking:

1. Finely chop the cabbage and lay it out on the table for convenience. Grate carrots on top and sprinkle with salt and sugar.

2. We actively mix everything and crush it until the cabbage releases juice.

3. Then we tightly tamp it into a clean jar.

Since the cabbage was preliminarily mashed well, there will already be enough juice in the jar and you won’t have to add water.

4. We put the jar on a plate and leave it in this form for two days. Do not forget every time the liquid level in the jar has risen, make several punctures and release the accumulated carbon dioxide, and pour the brine spilled over the edge back.

5. In two days we will do one interesting operation. We take out all the cabbage from the jar, squeeze it well into a separate bowl and put it back. There was a brine in the bowl to which you need to add a tablespoon of honey, mix everything very carefully and pour the resulting honey brine back into the jar.

6. In another day (it turns out 3 days in total), the cabbage will be ready. You can already eat it, or you can put it in plastic containers for convenience and store it in the refrigerator.

How to ferment cabbage at home without vinegar and sugar

But this recipe can be safely called a classic, because initially fermentation was made without sugar. And the addition of vinegar, as I said, turns fermentation into pickling.

Ingredients:

• Cabbage - 1 head (2-2.5 kg)
• Carrots - 1 pc.
• Salt - 2 tbsp.
• Allspice - 10-12 peas
• Bay leaf - 3-4 leaves

Cabbage is desirable to choose dense, winter varieties.

Cooking:

1. Shred the cabbage, mix with grated carrots on a coarse grater, salt and carefully squeeze and knead (exactly like dough) so that it starts up the juice.

2. When the juice begins to actively stand out, we throw peppercorns on top and put the vegetables in a clean three-liter jar.

In the process of filling the jar, lay the bay leaf in different places.

3. Well, then everything is as usual: put the filled jar in a bowl and regularly (at least once every 4-6 hours) pierce the cabbage with a long stick to release the fermentation products of the lower layer. Pour the juice flowing into the bowl back into the jar.

Around the third day, sauerkraut will be ready.

Important: you don’t need to overdo the cabbage either, otherwise it will go rancid. From the second day, taste it and as soon as you understand (and you understand) that it is ready, close the jar with a lid and put it in the refrigerator.

Recipe for sauerkraut with an apple for the winter in a 3 liter jar

Very often, other products are added to cabbage, in addition to carrots. The most popular are sour apples (Antonovka, for example) and cranberries.

I will show an example with antonovka.

By the way, we will cook in a 3 liter jar, and store in a 2 liter jar. Why? It's more convenient, you'll see why.

Ingredients:

• 2 kg cabbage
• 200 g carrots
• 2 tbsp salt
• 1 tsp cumin
• 2 sour apples

Cooking:

1. Mix shredded cabbage with grated carrots, add cumin, salt and knead thoroughly until the cabbage releases juice and decreases in volume by 2-3 times.

2. Then we take a clean 3 liter jar, fill it with cabbage, shifting it with sliced ​​\u200b\u200bapples.

3. The indicated amount of cabbage and carrots will fill the jar by 2/3. Now the contents of the jar need to be put under oppression. This is usually done with a plastic lid placed directly on top of the vegetables and a glass of water placed on top.

For me, this is too complicated, because this design must be constantly removed in order to make punctures in cabbage.

Personally, I use a regular half-liter plastic water bottle - it fits into the neck of the jar without problems.

4. So, for three days, we regularly remove the oppression and pierce the cabbage, releasing carbon dioxide. As soon as we see that the gas has ceased to form actively (there are few or no bubbles on the surface), we transfer the cabbage to a 2-liter jar, close it with a plastic lid and put it in a cellar or refrigerator.

Now I will explain about banks. When sauerkraut comes into contact with air, it darkens and becomes unsightly. Therefore, it is necessary that the jar be filled to the very top - this reduces the area of ​​\u200b\u200bcontact with air.

But if you fill a 3 liter jar to the very top during the cooking process, you won’t be able to put oppression on top, too much brine will flow out.

So we cook in a larger jar, and store in a smaller one. That's the whole trick.

Video on how to ferment cabbage according to the classic recipe

And finally, let me show you a great video on how to cook sauerkraut according to a classic Soviet recipe. When I saw a guy put salt in a matchbox, I almost shed a tear from nostalgia.

Well, in general, these are the most popular recipes that I and everyone I know cook according to. If you add a few more interesting ways to my piggy bank, I will be grateful.

And that's all for today, thank you for your attention.

Sauerkraut can be cooked and eaten in any season, but it so happened that the main period of consumption of this dish is autumn and winter. The traditional dish of many peoples is not only simply prepared and carries a vitamin “load”, which is so necessary in the absence of sufficient fruit and vegetable nutrition in the winter, but is also an ideal addition to many dishes - potatoes (cooked in any way), cereals , as an independent salad dish, in vinaigrette.

In addition, sauerkraut can be used as stuffing pies, pies and using it in first and second courses.

When fermenting cabbage, additional ingredients (cranberries, apples, carrots, sweet peppers, raisins) can be used to give the dish different shades of taste.

I kept in mind the recipe, in which 10 kg. cabbage was added 200 gr. salt, but since I prepared 1-2 three-liter jars at a time, I had to constantly calculate the share of salt.

A couple of years ago, everything was simplified - I just began to knead the cabbage with salt, making it taste like a "very salty salad."

So, for one 3-liter jar we need:

Cabbage - 2 medium heads;
Carrots - 2 pcs. (one piece per head);
Bay leaf - 3-5 pieces;
Black peppercorns - 10-12;
Salt (not iodized).

Cooking process

1. Cabbage is cut, as someone prefers, someone likes thin, small, and someone likes bigger. Carrot rubbed on a grater.

2. The entire volume is mixed and kneaded with salt (for convenience, this can be done in two steps).

3. Then a bay leaf and peppercorns (not all) are placed in a jar and the container is filled with densely “trampled down” cabbage. In the process, the remaining bay leaf and pepper are added. If desired, you can add allspice and cloves. This time I prepared, let's say, a “classic” with a minimum amount of ingredients.

4. The filled bottle is placed in a plate or bowl so that the juice flows into this container. A couple of times a day, it is necessary to pierce the cabbage, releasing gas from it, which is formed during souring.

It is very convenient to use wooden sticks designed for Japanese cuisine for this. I also have three rules that I follow when harvesting sauerkraut - do not make cabbage on the full moon and on "women's days", and choose cabbage with white dense leaves (which I would not use in a fresh salad due to its toughness).

5. When the cabbage stops letting juice out, after 2-4 days (depending on the temperature of the room), it must be lowered into the basement or hidden in the refrigerator.

Now you can replenish your vitamin supply and eat simply by adding onions, herbs and fragrant vegetable oil to the cabbage.

Bon appetit!

Hello dear readers. The holidays are approaching, and in addition to various delicacies there, for example, I want to see sauerkraut on my table. We always have sauerkraut in winter, and today I decided to show you how we make sauerkraut. There will be several recipes, so to speak for an amateur. My parents fermented cabbage not only in 3-liter jars, but also in buckets, and even in barrels. And fermented with red beets, apples and even watermelons. I really liked pickled watermelons.

But today we will not talk about watermelons, but about cabbage. I will pickle cabbage in a 3 liter jar.

How to ferment cabbage in a jar recipe number 1

And for this I need cabbage, carrots, salt and sugar. I take a head of cabbage weighing 3.1 kg. And believe my experience, the cabbage will fit all into a jar.

Cabbage should be white and sweet. If the cabbage is bitter, then it can also be bitter in sauerkraut. I chop cabbage, I have a special knife for this purpose. You can see it in the photo on the top right.

Then I peel one carrot and grate it. You can grate carrots on any grater.

Then I add one tablespoon of salt and two tablespoons of sugar. Salt should be taken with ordinary rock salt. Never use iodized salt. I add it right on the table, and now I mix well and mash the cabbage with my hands. It's like I'm kneading dough. Do not be afraid to crush the cabbage, it will turn out tasty and crispy.

After we remember the cabbage well, you can put it in a jar. We put the cabbage in a jar and tamp it well with a wooden rocking chair. As you can see in the photo, all the cabbage fit into the jar. There is even room left in the bank.

I didn't use water at all. The cabbage gave juice, and as you can see in the photo, there is enough juice to cover the entire cabbage. If you get a full jar, then be sure to put the jar in a bowl or other container.

When the cabbage begins to ferment, in about less than a day, the juice will flow from the jar through the top. During fermentation, carbon dioxide will be released, so it will push the juice out of the jar in the form of bubbles.

We leave the cabbage in the room. In order for the cabbage to ferment well, it is necessary that it stand at room temperature for three days. Three days later, the cabbage is ready. After that, put the cabbage in the refrigerator or a cold place. Of course, you can eat in two days, only it will still not be sour enough.

If the cabbage is a little bitter, then bring it back into the room at night. The bitterness must go. The cabbage turned out delicious and crispy. I had this cabbage on the balcony for about two months, and there was no mucus or mold on top.

How to ferment cabbage in a jar recipe number 2

My next recipe will be with brine. If in the first recipe I did not use water at all, then in this recipe there will be a lot of it. To prepare the brine, we need two tablespoons of sugar and two tablespoons of salt. Optionally, you can also put allspice and bay leaf.

I start cooking with brine. I boil 1.5 liters of water, add 2 tablespoons of salt and 2 tablespoons of sugar. I mix it all up well. As you can see in the photo at the top left, I do not add water to the very top.

Then I put 5 allspice and two bay leaves in hot water. We leave our brine to cool. In the meantime, we move on to slicing cabbage. Now I took a smaller cabbage. For this recipe, cabbage weighing about 2.2 - 2.5 kilograms is suitable. This will be sufficient. And one big carrot.

As in the first case, cut the cabbage and three carrots. Only now I rub carrots on a Korean grater. In this recipe, we do not mash the cabbage, and I like it when the carrots are beautiful too. Before that, of course, do not forget to clean it.

Now that we have chopped the cabbage and grated the carrots, mix it all well, but do not mash.

Then you can put cabbage in a jar. I don’t tamp the cabbage much, because we still need to fill it with brine. After we put all the cabbage in a jar, we need to wait until our prepared brine has cooled to room temperature.

Do not pour hot water over the cabbage, you will kill the bacteria that ferment the cabbage. And cabbage instead of fermentation can become moldy.

And after it has cooled, we fill our cabbage with brine. And then everything follows the same scenario. Leave the cabbage at room temperature for three days. At the same time, do not forget to substitute a bowl under the bottle with cabbage. The cabbage will ferment. At the same time, I periodically released air from the cabbage with a wooden skewer.

I want to let you know. During fermentation, about 0.5 liters of water leaked out of the bottle. So put the appropriate capacity. And don't worry if you suddenly have water in the bottle at the bottom.

The cabbage floats and the brine stays at the bottom. Just release carbon dioxide during fermentation with a wooden twig or skewer, and upset the cabbage down. The cabbage turned out crispy and slightly different from the first recipe. It's a little salty, but just as delicious.

How to ferment cabbage in a jar recipe number 3

The third recipe will be cabbage filled with plain water. We will only fill it with boiled cold water, and in a smaller proportion. This recipe will be without photos, how to cut cabbage, I think you already know.

For this recipe, we need cabbage about 2.8 - 3 kg. Carrots can also be taken medium. Although carrots can be added more, or you can even without carrots. Carrots play here only in a decorative role, they color our cabbage.

We cut the cabbage, three carrots. All this is well mixed. Then add one tablespoon of salt and mix a little more. Strongly knead the cabbage is not necessary, as we did in the first recipe.

Now we put the cabbage in a jar, ramming it with a wooden rocking chair. Again, we do not ram much. We do not need the cabbage to let juice, we will fill it with water. It takes about 600 - 800 grams of water. It depends on the weight of the cabbage, which we cut for pickling.

Now we put the cabbage filled with water for fermentation. When the cabbage ferments well, usually on the second day, we completely drain the resulting brine. Moreover, it is advisable to pour the brine along with the cabbage into a bowl.

Squeeze the cabbage and place it back in the jar. And it is desirable to change places of cabbage. Which lay on top - we put it on the bottom of the bottle, and vice versa, the bottom one on top. Only we slightly squeeze the cabbage. In the resulting brine, add one tablespoon of honey.

Dissolve honey and pour our cabbage again with the same brine. Leave for another day in a warm place. After a day, we remove the cabbage in the refrigerator.

Cabbage according to all three recipes is delicious. The first taste of classic cabbage. According to the second, a little salty and more crispy it turns out, we did not crush it. According to the third recipe, the cabbage turns out to be a little sweeter, and the cabbage acquires some kind of zest. Only she should not peroxide.

There are a lot of recipes for sauerkraut, and it makes no sense to describe them all. In all recipes, you can add different spices. For example, black pepper, cloves, coriander, bay leaf. And if you are puffed up from sauerkraut, then you can add dill grains.

My godfather often adds dill seeds to the third recipe. Apart from the fact that then the seeds themselves come across in the cabbage, the cabbage turns out to be very tasty.

And a few more tips. My father says that cabbage should be salted only on certain days. If a man salts, then it is necessary to salt on men's days. If a woman salts, then for women. And he does not select all the days. For example, a man should sour either on Monday or Thursday. Women should ferment cabbage on Wednesday or Saturday, but it is better on Wednesday.

Strange as it sounds, but I somehow checked. I salted the cabbage according to the usual recipe, only on Wednesday. So the cabbage was not so tasty, in my opinion, and was soft, not crunchy.

And what proportions of salt and sugar do you use when sauerkraut in a jar. You can write your sauerkraut recipe.

And finally, check out a few more recipes.

First recipe below- just such a valuable fermented option. For a leisurely fermentation, it is actually instant. Crispy cabbage slices will be ready after 2-3 days of infusion in a jar at room temperature.

We have included a second sample in the article. Ultra-fast with a hot marinade. It no longer has the benefit of natural fermentation, because vinegar is included in the marinade. It is a preservative and "live bacteria" is not formed with it. But savory vegetables are ready for testing in 12 hours.

Pick an awesome appetizer that suits your taste and purpose, and cook more often all winter long!

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Instant sauerkraut without vinegar

Super Crispy Recipe for everyone who loves tasty and healthy. Sourdough in the marinade, which includes only salt and spices, they can be adjusted to taste. Ready cut without oil, therefore, it requires refueling with something as useful as possible. For example, extra virgin olive oil. All .

For short efforts and a couple of days of patience, you will get a traditionally great ingredient in winter salads, sour soups and stews with meat.

• Cooking time - 30 minutes for preparation + 2-3 days for fermentation. We try for readiness after 2 days of infusion in heat.
• Calorie content per 100 grams - no more than 40 kcal.

We need:

• Cabbage - 2.5-3 kg
• Carrot - 3 pcs. and over medium size
• Water - 1 liter
• Salt (no additives) - 2 teaspoons
• Spices - to taste
• We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.

Important details:

• Carrots can be put as much as you like. We love when there is a lot of it. This gives the brine a pleasant warm hue, and adds sweetness to the cabbage.
• Spices can also be customized. More bitter pepper - more spiciness. As well as cumin, cloves, ginger and even turmeric. This classic pickled recipe responds affably to many experiments.
• Our proportions of ingredients will give traditional and juicy salad without too much spiciness. The brine can also be enjoyed as a separate drink.

Let's prepare the vegetables.

Finely chop the cabbage. Grater Berner always helps us out. Many housewives love a special manual shredding knife (or hand shredder). It can be bought just now in the fermentation season at any bazaar in the rows with barrel salting.

Grind the peeled carrots to taste. Do not forget that there is not only a coarse grater. In this recipe, we use medium.

We combine cabbage and carrot slices and mix, fluffing along the way. It is convenient to work with hands.

We will have a brine on the water, and not fermentation in our own juice. Without grinding, the cabbage will turn out to be as crispy, refined and textured as possible.

We put the mixed vegetables in a jar up to half and lightly tamp. Put spices on top. In our case, this is 1 bay leaf, 3 allspice peas and 1 tiddly hot pepper. On top of the spices in a jar, put the remaining sliced ​​\u200b\u200bvegetables and again repeat the set of spices.

You can add cloves or remove pepper if you don’t like even a hint of spiciness. These experiments will remain within the traditional tastes.

We will prepare the marinade, pour the vegetables and put them to sour under supervision.

Water at room temperature (!).

It is advantageous to prepare 1.5 liters of brine for a 3-liter jar. The proportion for 1 liter is 2 teaspoons of salt. Need pure salt without additives. Accordingly, for 1.5 liters of water - 3 teaspoons. We pour spoons without top and try.

Our goal is a solution slightly saltier than the perfect soup. Usually 3 teaspoons without a slide are enough if the salt is extra grinding. But the brands of salt are different, and coarse grinding is not so salty.

Stir the salt in water until completely dissolved and pour the cabbage in a jar, covering the cut. Take a fork and pierce vegetables deeper allowing the brine to penetrate to the very bottom.

You can use a long wooden stick, making a nod to the principles of natural fermentation. Strict Zozhevists and Ayurvedic devotees strongly recommend working with fermented products only with wood or ceramics.

If such restrictions seem too much trouble for you, look for a long two-pronged fork for turning fried foods. She will allow go even deeper in a dense layer of vegetables.

• With any tool, make simple movements: in depth and pushed apart the cutting, went bubbles. And so in several places of the vegetable mass.

We add the brine almost to the top - 1 cm before the neck of the jar. Usually a little bubbles form at the top, like foam.

We put the jar in a bowl so that the inevitable fermentation foam can gently drain from the jar. Put a fork next to it which will remind you of the need to pierce the cut from time to time. This will allow you to constantly release up the air bubbles formed during fermentation.

We pierce vegetables 2-3 times a day.

Keep the jar at room temperature for 2 to 3 days.

If your house is warm, it will take less time to cook. If the conditions are sporty (+/- 20 degrees), then 3 days is the standard period. Next, we remove the vegetables in the refrigerator to stop fermentation, otherwise the cabbage will turn out to be too sour.

• We advise you to try cutting at the end of 2.5 days and act according to your own preferences for readiness.

We get good sauerkraut and quite a lot of liquid, which is glassed through the neck of the jar. As soon as the cabbage is ready, cover the container with a nylon lid and put it in the cold.

Once we tried the option with honey.

On top of the cabbage, 2 tablespoons of coarse salt with a slide and the same amount of honey. Fill with water at room temperature. Follow the recipe above. Try after 2 days - for readiness (that is, isn't it time to put it in the refrigerator). Honey cabbage is also very tasty and will suit anyone who is not allergic to honey.

Marinate fast classic cabbage for 12 hours

This piquant guest of our meals is called "Provençal". It is not only fast cooking, but also looks very impressive. How useful for the holidays! If you overdo it with alcohol, a tasty pickle is a popular first aid remedy for the morning after New Year's Eve.

• Cooking time - 30 minutes for preparation + 1 day for pickling. We try for readiness in 12-14 hours.
• Calorie content per 100 grams - no more than 100 kcal.

The result of simple labors is a fully prepared salad, already seasoned with oil. It is stored without problems in the refrigerator for up to 1 month, but is eaten in a couple of sittings. So good!

We need:

• Cabbage - 3 kg
• Carrots - 300 g or to taste
• Garlic - 4-5 large cloves or to taste
• Bulgarian red pepper - 2-3 pcs. medium size (can be frozen)

For hot marinade per 1 liter of water:

• Salt (rock, coarse) - 2 tbsp. spoons
• Sugar - 1 cup
• Vinegar, 9% - 80 ml
• Little vegetable - 1 cup

Important details:

• 1 glass - 250 ml
• From spices, the best marinade decoration is cumin, 5-10 grams. You can also add allspice (6-7 peas) and cloves (1-2 pcs.).
• Carrots and garlic can be adjusted to taste. The proportion that many people like: for 1 kg of cabbage - 1 medium carrot and bell pepper each.
• Frozen sweet red pepper is pickled no worse than fresh. If there is, feel free to use it.
• Convenient and safe cooking - in an enameled or stainless steel saucepan.

The preparation is simple and fast.

We shred cabbage with thickness, as we like in salads. We crush with our hands in a spacious bowl, lightly, without fanaticism. Carrots - straws with a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Chop the garlic into thin slices. Pepper cut into strips of 0.5-0.8 cm thick or cubes of about 1 cm. Combine sliced ​​vegetables and mix well. Again, it is most convenient to work with your hands.

We are preparing the marinade.

We start cooking when the vegetables are chopped and mixed. We heat 1 liter of water on the stove, add salt and sugar to it, pour in the oil and mix until the bulk components are completely dissolved. As soon as the liquid boils, pour in the vinegar, a couple of movements with a spoon and turn off the heat. Be sure to cover with a lid so that the vinegar does not evaporate.

We put ½ of the vegetable mixture in the selected container and tamp tightly. We fill half hot marinade. Add the second half of the vegetables and add the rest of the marinade again. From above we put a plate and oppression (a jar of water in 1-2 liters).

Let marinate for 8 hours.

When the vegetables are cold put in the refrigerator for another 16 hours. After 12 hours of infusion, you can try.

TOP 2 secrets for successful fermentation

What cabbage varieties are better to choose?

Dense and flattened on both sides, maximum white heads of large size (from 3 kg 1 piece). These varieties are crunchy and do not lose their shape even in thin slices.

Young cabbage is badly fermented and too old. Untidy soften and often lose the crunch of varieties with a spherical head shape.

How to cook new refreshing dishes?

In addition to a bright participation in meat stew, in borscht or hodgepodge, both savory cabbages will easily make friends with available colleagues. in salads without heating.

Add onions, sweet apples, berry frosts, boiled beets, canned corn, boiled beans or potatoes to the appetizing pickling result. You can enrich the taste of daily meals and add antioxidant vitamins to the winter menu.

We will be glad if you like any recipe for instant cabbage. Both are very tasty! And you must admit, it is fair that it takes more time for healthy fermentation without vinegar.

Thank you for the article (10)

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
We will need:
1 large head of cabbage
1 medium carrot
1 st. 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 after 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 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.

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 method:
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 parts. 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 or dill seeds, 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".

You will need:
- 1 medium head of fresh white cabbage;
- 1 table beet;
- 1 red hot pepper;
- 4 cloves of garlic;
- 100 g of celery greens;
- vinegar to taste;
- 1 tbsp. a spoonful of salt per liter of water.

Cooking method:

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.

You will need:
- 4 kg of cabbage;
- 8-12 cloves of garlic;
- 250 - 300 g of beets.

For brine per 1 liter of water:

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

Cooking method:

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.