Pickled cabbage with aspirin recipe for the winter. Successful options for salting cabbage with aspirin

It is not difficult to prepare white, red or cauliflower for the winter. It can be rolled up without vinegar (with aspirin), with lemon or lime juice. Such preservation will retain the original taste for a long time and will not deteriorate until spring. It is allowed to roll cabbage without sterilization, you just need to prepare the jars in advance, heat them in the oven or microwave oven. You can use ordinary cabbage recipes for the winter, and unique instructions for making an amateur salad, turus hodgepodge, for harvesting. Each of the proposed snacks has its own unique taste and amazing look. They are perfect for serving with any side dishes.

Cabbage recipes for the winter in jars: an amateur salad with step by step photos

Fragrant cabbage salad with a slight sourness goes well with both cereals and potatoes. A simple preparation of cabbage for the winter according to recipes with carrots allows you to make a bright snack. It is sure to please adults, and children will cause sincere delight. These salads are rich in vitamins, so they are great for daily use. They help to increase immunity and forget about colds, ailments.

Ingredients for a recipe for harvesting cabbage for the winter in jars

• cabbage - 2 kg;
• carrots - 2 kg;
• apples - 2 pcs.;
• lemon / lime - 1 pc.;
• salt - 3 tablespoons;
• boiled water - 500 ml.

Recipe for preparing amateur cabbage salad for the winter in jars

1. Rinse cabbage well, dry with paper towels. Peel carrots, wash apples.

   

2. Separate the top 10 large cabbage leaves (preferably undamaged) and set aside. Chop the rest. Grate the carrots on a fine grater, chop the apple in a food processor or cut into small strips. Add lemon juice to mixture.

   

3. Sprinkle chopped vegetables with salt, mash with your hands, leave for half an hour.

   

4. Add water, pack the vegetables tightly into half-liter jars (a little brine should still remain). Leave a gap to the lid of a couple of centimeters.

   

5. Lay a couple of previously set sheets on top of the vegetable mixture, pour the rest of the brine. Cork and move to the refrigerator. When serving, it is recommended to use the top sheets as the basis for laying out snacks.

   

Cabbage recipes for the winter without sterilization: video

Crispy cabbage and carrots are a great combination that allows you to remember the warm summer in the winter cold. Such a mixture is well stored in the refrigerator, and in the basement, and on the balcony. At the same time, simple cabbage recipes for the winter without sterilization allow you to get a really useful roll with minimal time.

Interesting cabbage recipes for the winter without vinegar: broccoli and cauliflower

Broccoli and cauliflower for the winter are ideal for protecting the body. They contain vitamins of groups B, A, C. The composition includes calcium, phosphorus and iron. Mineral elements prevent colds, normalize the functioning of the brain and nervous system. Such a seaming will be useful for people of any age, so it is recommended to prepare it for future use. A vitamin supplement will be indispensable in winter and spring periods.

Ingredients for harvesting for the winter according to a recipe without vinegar

• cauliflower, broccoli - 1 head each;
• salt - 2 tablespoons;
• carrots - 2 pcs.;
• celery - a couple of stalks;
• allspice - 6-8 peas;
• lemon - 1 pc.

A step-by-step recipe for cauliflower for the winter without vinegar: a blank with broccoli

1. Rinse broccoli and cauliflower, divide into umbrellas.
2. Wash the carrots, peel, cut into pieces. Rinse celery stalks, chop.
3. Bring 700 ml of water to a boil, remove from heat. After cooling, squeeze the juice of 1 lemon into the water.
4. Put prepared spices down, top with vegetables. Pour them with marinade, close the lids.

Simple and delicious recipes with photos of white cabbage for the winter

Adding a variety of vegetables and spices to pickled cabbage allows you to change its taste, make it rich or unusual. A very popular ingredient in such seamings is lime. With such an additive, cabbage for the winter according to the recipe turns out to be very tasty. In addition, the presence of acid ensures a long shelf life of conservation. And its spectacular serving with lime slices will help create an amazing dish.

Ingredients for the recipe for harvesting white cabbage for the winter

• cabbage - half a head;
• carrots - 2 pcs.;
• onion, lime - 1 pc.;
• bell peppers of different colors - from 2 to 6 pcs.;
• vinegar - 100 ml;
• rast. oil - 50 ml;
• salt - 2 tsp

A step-by-step recipe for harvesting white cabbage for the winter

1. Rinse cabbage, remove damaged leaves, chop.
2. Wash carrots and peppers, peel, cut into small strips. Onion cut into half rings.
3. Mix the ingredients in a bowl, add salt, mash well. Leave for half an hour.
4. Cut the lime into circles, lay 1-2 slices down. Pour the vegetable mixture on top, trampling it tightly in a jar. Beautifully lay out a couple more circles of lime so that it is visible. Fill the container with leftover vegetables. Pour in vinegar, oil. Close with lids.

Cabbage recipes for the winter - hodgepodge with unusual seasonings

Turkish tursu pickles are the perfect appetizer for lovers of spicy, spicy and sour dishes. Thanks to the addition of various spices, the taste of such preservation is original. Therefore, a hodgepodge cooked according to Turkish recipes from cabbage for the winter will well complement both everyday and festive dishes. Tursu is very easy to prepare and does not require special expenses for the purchase of expensive seasonings.

Ingredients according to the recipe for harvesting cabbage hodgepodge for the winter

• cabbage - 1 large;
• salt - 0.5 cups;
• chili pepper - to taste;
• garlic - 1 head.

A step-by-step recipe for a very tasty hodgepodge for the winter in jars

1. Wash the cabbage, remove the torn leaves. Cut into large pieces.
2. Pour water into a saucepan, bring to a boil. Transfer the cabbage to the pan and boil over low heat for 7-8 minutes.
3. Throw the cabbage in a colander, place under cold water. This procedure will prevent a strong softening of the cabbage.
4. Add salt, garlic (cut into cubes), half of the chili pepper (chopped to thin strips) to the cabbage. Knead with hands, leave for 20 minutes.
5. Tamp the mixture, pour boiled water (should cover the cabbage by 1-2 cm). Turn the jar over and leave it like this for 24 hours.
6. Taste: Add a little more water to overly salted cabbage. In the future, it is served as an appetizer or used to prepare new dishes. Turks usually add cabbage pickles to onions lightly fried in a mixture of vegetable oil and butter. The dish is spicy and tender.

Cabbage recipes for the winter with aspirin and various spices

You can diversify cabbage rolls using non-standard additives. Spices can make any appetizer appetizing and give it a delicious flavor. And if you put in a jar not vinegar, but an aspirin tablet, then preservation can be stored until spring. Harvesting cabbage for the winter according to recipes with aspirin is no less simple than regular seaming. But it is necessary to observe the indicated proportions of the components.

Ingredients for the recipe for harvesting cabbage for the winter with aspirin

• red cabbage - half a head;
• anise star, chili pepper - 1 pc.;
• fennel seeds - 1 tsp;
• ground ginger - 1 tsp;
• mustard seeds - 1 tsp;
• aspirin - 1 tablet;
• salt - 3 tbsp.

A step-by-step recipe for harvesting cabbage for the winter with aspirin

1. Rinse cabbage, remove damaged leaves, chop. Pour cabbage with 1 liter of water, sprinkle with salt, mix, leave overnight.
2. Drain the brine, put the cabbage in a colander, wait until the water drains from it (it will take about 2 hours).
3. In a dry frying pan (over low heat), heat all the spices until the oils are released. Pour 500 ml of water and bring to a boil. Add chili pepper.
4. Put the cabbage in a jar, pour the marinade with spices, close the lid. It is recommended to serve at the table no earlier than 3 weeks later.

Red, white or cauliflower, broccoli, due to the addition of aspirin, do not change the taste or color. A small amount of additive does not make the workpiece harmful, so it can be used without any concerns. If desired, you can replace the tablet with citric acid or lemon or lime juice. Such snacks without vinegar do not have a pronounced sourness, do not pinch the tongue, which children really like. The indicated sour amateur salad and hodgepodge, on the contrary, will be appreciated by adults. The considered cabbage recipes for the winter can be used to prepare seaming without sterilization. Despite the absence of additional processing, conservation can be stored for 3-5 months.

Cabbage is a familiar and affordable vegetable, from which you can make a lot of all sorts of original, fragrant and tasty homemade preparations. The easiest recipes for cabbage snacks with a photo recommend simply pickling the vegetable for the winter along with carrots and classic spices, and to ensure that the container does not explode, put a couple of tablets of the most common aspirin in jars. More complex options are advised to supplement the juicy cabbage taste with additional components (vegetables, mushrooms, herbs, etc.) and make preservation in the form of vitamin salads or hearty, juicy and rich pickles. Pickled cabbage is very popular with housewives, and not only traditional, but also cauliflower. Vinegar, which is part of hot and spicy fillings, gives vegetables a light, spicy sourness and allows you to store preservation even without sterilization until the most severe cold weather at normal room temperature.

Cabbage recipes for the winter in jars - how to pickle step by step

A simple recipe will help you learn how to pickle cabbage for the winter in jars. For preservation, not ordinary table vinegar is used, but more delicate apple cider vinegar. Due to this, the finished dish is absolutely not sour and acquires a delicate sweetish, fruity aroma. Grated horseradish root, which is part of the dish in a small amount, gives exceptional crunchiness.

Essential Ingredients for Pickled Cabbage

Cabbage - 2 kg
horseradish root - 1 pc.
bay leaf - 3 pcs
water - 1 l
granulated sugar - 100 g
salt - 100 g
apple cider vinegar - 200 ml

Step-by-step instructions on how to pickle cabbage in jars for the winter

1. Finely chop the cabbage, rub the horseradish root on a fine grater and combine both components together.

2. For the marinade, pour water into an enameled saucepan and bring to a boil over medium heat. When the liquid begins to boil, put salt, sugar, bay leaf and boil for 10 to 15 minutes. At the end, add apple cider vinegar and boil for 1-2 minutes.
3. Wash the cabbage and carrot mixture well with your hands, put it in dry, clean jars, pour boiling marinade over it, sterilize for the right amount of time, roll it up with metal lids and cool it under a warm blanket, after turning it upside down. Until winter, leave in the pantry or basement.

Cabbage recipes for the winter without sterilization - very tasty without vinegar

Exceptionally tasty, fragrant and crispy cabbage is obtained, made for the winter without sterilization according to this recipe. Vinegar is not used in the cooking process and vegetables are preserved in their own juice. Ready-made cabbage can be consumed in winter as a vegetable snack for second courses or put in soups and borscht as a dressing.

Essential Ingredients for Delicious White Cabbage

• white cabbage - 3 kg
• carrots - 2 pcs
• salt - 50 g

Step-by-step instructions for harvesting delicious cabbage for the winter without sterilization

1. Peel the heads of cabbage from the outer sheets and finely chop. Grate carrots on a medium grater, combine with cabbage and crush a little with your hands. Then sprinkle with salt and leave for 6-8 hours for the vegetables to release the juice.
2. After the time has elapsed, pour the resulting cabbage juice into a separate container, dilute it with water in a ratio of one to one and boil over medium heat.
3. Place the vegetables tightly in dry, clean jars, pour over hot brine and quickly roll up with iron lids. Turn upside down, wrap with a blanket and wait until it cools completely. Then remove to the balcony for winter storage.

Cabbage recipes for the winter without vinegar with photos - how to cook cauliflower

Cauliflower cooked for the winter without vinegar according to this simple recipe is very tender and slightly crispy in texture. Garlic gives a slight sharpness and piquancy to the taste, and allspice, mustard seeds and bay leaves endow the dish with an unusually delicate, refined aroma. Such an unusual preparation can be used as an independent dish or served as a juicy snack with meat, fish, fried potatoes or cereal side dishes.

Essential Ingredients for Vinegar Free Cauliflower

• cabbage - 1.5 kg
• onion - 200 g
• garlic - 100 g
• sweet bell pepper - 200 g
• water - 2 l
• mustard seeds - 10 pcs
• allspice - 10 pcs
• edible salt - 100 g
• bay leaf - 6 pcs

Step-by-step instructions on how to make cauliflower for the winter without vinegar

1. Remove the green leaves from the cauliflower, divide the heads into small inflorescences, blanch in lightly salted boiling water for 2-3 minutes, and then drain in a colander to drain excess liquid.
2. Remove the stalk and seeds from the pepper, and cut the pulp into small pieces. Chop the onion into cubes, remove the garlic from the husk and divide into cloves.
3. Put some spices on the bottom of dry, clean glass containers, then cabbage, onion, garlic cloves, slices of pepper, bay leaf and spices.
4. For the brine, heat water over low heat, add salt and bring to a boil. When the liquid begins to actively boil, boil for 1-2 minutes and pour containers with vegetables with a fiery marinade. Cover with lids and leave to soak for a quarter of an hour. Then drain the liquid back into the pan, boil again, add to the cabbage and quickly roll up with iron lids.
5. To cool, turn upside down and wrap with a blanket. Send to the cellar for storage.

White cabbage recipes for the winter with photos - quick and easy

Following the instructions and recommendations of this simple recipe with a photo, you can cook white cabbage for the winter very tasty and unusual. The beauty of the method is that the dish is done very quickly, literally within 40-60 minutes. The components are not subjected to aggressive heat treatment and retain bright, saturated color, all natural flavors and useful substances until the very cold weather.

Necessary ingredients for a white cabbage salad for the winter

• white cabbage - 3 kg
• carrots - 1 kg
• parsley root - 100 g
• onion - 700 g
• Bulgarian sweet pepper - 1 kg
• parsley - 100 g
• sugar - 100 g
• salt - 100 g
• vegetable oil - 450 ml
• vinegar 6% - 200 ml
• allspice - 10 pcs
• bay leaf - 10 pcs

Step-by-step instructions for a recipe for cooking white cabbage for the winter with a photo

1. Finely chop the heads of cabbage, cut the onion into half rings, carrots into long strips, and pepper into random slices of medium size.
2. Combine the vegetables in a bowl made of food-grade plastic, sprinkle with salt, sprinkle with vinegar and gently mix with a large spoon or hands.
3. Heat sunflower oil in a small container over a fire to 120 ° C, heat for 10 minutes, then remove from the stove and cool.
4. Put spices on the bottom of dry, clean jars, pour warm oil, place vegetables tightly on top, sterilize the containers for the required amount of time (depending on the volume of the container), roll up with metal lids, turn upside down, cover with a blanket and cool, put in storage in the cellar or pantry.

Recipes from cabbage for the winter - hodgepodge with mushrooms

According to this simple recipe, you can make a delicious hodgepodge with mushrooms from cabbage for the winter. The finished dish will turn out to be very satisfying and perfect for any cereal side dishes or mashed potatoes. A couple of tablespoons of hodgepodge put in soup or meat gravy will enrich the usual dishes with new shades and give them an unusually bright, original flavor.

Necessary ingredients for cabbage hodgepodge with mushrooms

• white cabbage - 3 kg
• mushrooms - 2 kg
• onion - 500 g
• carrots - 400 g
• tomato paste - 300 ml
• vegetable oil - 300 ml
• vinegar - 100 ml
• granulated sugar - 50 g
• salt - 50 g

Step-by-step instructions for a hodgepodge recipe for the winter from cabbage and mushrooms

1. Release the cabbage from 2-3 outer leaves and chop into thin strips.
2. Combine vinegar and sunflower oil with a glass of water, pour cabbage with this mixture and simmer under a lid over low heat for half an hour.
3. Dilute the tomato paste with half a glass of water, mix well with a fork so that there are no clots and add to the cabbage mass. Salt, put sugar and parsley, reduce the heat to a low level and simmer for another 15-20 minutes.
4. At the same time, sort the mushrooms very carefully, wash them well in several waters and boil them in boiling water until tender. Then remove from the stove, cool to room temperature and cut into pieces of arbitrary shape.
5. Chop the onion and, together with the mushrooms, fry it in sunflower oil until a pleasant golden hue. Then add to the cabbage, mix gently and cook for another 5-7 minutes.
6. Hot package the hodgepodge in pre-washed and dried jars and quickly roll up. When the workpiece has cooled completely, store it in the basement or cellar.

Cabbage recipes for the winter with aspirin in jars - very tasty, crispy blanks

This recipe tells how to make delicious, crispy cabbage with aspirin in jars for the winter. Only 2 tablets, placed directly in a container with vegetables during the cooking process, will provide long-term storage for homemade preparations and will not allow vegetables to turn sour.

Necessary ingredients for preparing cabbage with aspirin for the winter

• cabbage - 3 kg
• carrots - 1 kg
• salt - 3 tbsp
• sugar - 3 tbsp
• water - 1 l
• vinegar essence - 3 tsp
• bay leaf - 6 leaves
• black peppercorns - 12 pcs
• aspirin - 3 tablets

Step-by-step instructions for a recipe for cabbage in jars prepared for the winter with aspirin

1. Wash the vegetables thoroughly and pat dry on a kitchen towel. Remove the top spoiled leaves from the cabbage, and rub the head of cabbage on a special shredding board. Process carrots on a coarse grater.
2. Put the whole cut into a large deep bowl, mix well and lightly crush with your hands.
3. For the brine, pour sugar and salt into the water, boil over medium heat, boil for 2-3 minutes, remove from the stove and cool slightly.
4. Pour warm brine into dry sterilized jars. Add peppercorns, bay leaf and one aspirin tablet to each container.
5. Fill about half of the jar with a cabbage-carrot mix, repeat the spices with tablets, add vegetables again to the hangers and make pepper, bay leaf and acetyl in the last tier.
6. Cover jars with cabbage with nylon lids and leave at room temperature for half a day. When the vegetables begin to ferment, make a few punctures in the cabbage layer with a sharp and long bamboo stick to release excess gases. Repeat this procedure 4-5 times in 12 hours.
7. After two days, remove the cabbage in the refrigerator and eat as needed and desired.

Cabbage Recipes for the Winter - Beetroot Salad

Recipes with photos of cabbage preparations for the winter are diverse and offer a variety of options for preparing a juicy vegetable: from simple and traditional pickling to complex salads and delicious pickles. The author of the video below goes even further and shares with everyone a rather rare and unusual way of harvesting white cabbage for the winter along with lettuce beets. The finished appetizer is incredibly attractive in appearance. Snow-white cabbage leaves are soaked in concentrated beetroot juice and acquire a spectacular ruby ​​hue. The taste is spicy and somewhat pungent. The role of natural preservatives is performed by bitter red pepper and garlic, and dill gives the dish an incredibly bright, rich flavor. They make sharp homemade preparations without sterilization. The vinegar included in the recipe ensures high-quality storage of snacks without a refrigerator until the deepest winter colds. If the spicy-sour vinegar marinade is not one of your favorites, you can exclude this component and replace it with aspirin at the rate of 2 pieces per one liter jar. Tablets will not affect the flavor of the dish in any way, but at the same time they will not allow the vegetables to ferment. By the way, in this way it is quite appropriate to preserve not only the classic white cabbage, but also the more tender cauliflower.

Appetizing, crispy, with a pleasant sourness and mild taste - this is exactly what a properly pickled cabbage for the winter should be like. If at least one of the above points is not observed, then this appetizer cannot bear the proud name of real pickled cabbage. Unfortunately, among the huge number of recipes for pickled cabbage for the winter at home, not every recipe meets these requirements. In today's article, we tried to collect only the most delicious and simple ways to pickle cabbage so that it would not be a shame to serve it on the festive table. Among them, you will find original options with apples and aspirin, and more traditional methods of pickling in brine and in jars. Rather, open your culinary notebook and write down recipes on how to pickle amazingly delicious cabbage for the winter!

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Delicious pickled cabbage for the winter in brine, recipe with photo

It's no secret that the taste of pickled cabbage for the winter largely depends on the brine. And that, in turn, turns out to be tasty subject to a number of rules, including the addition of the right spices and aromatic seasonings. Our first recipe with a photo of delicious pickled cabbage for the winter in brine differs from traditional options just by the presence of unusual spices and the addition of green apples. It is apples in this case that give a special sourness and help pickled cabbage stay crisp all winter!

Ingredients for delicious pickled cabbage in brine for the winter

• cabbage - 2 kg
• apples are green like Semerinka - 2 kg
• carrots - 2 kg
• salt - 2-3 tbsp. l.
• water - 250 ml
• juice of one lemon
• coriander
• peppercorns

Instructions for a recipe for delicious pickled cabbage in brine for the winter

Wash carrots, apples and cabbage thoroughly and cut into very thin strips. At the same time, be sure to remove the upper leaves of the cabbage and do not throw them away - they will still be needed at the end of the preparation of the workpiece.

On a note! For this preparation, it is better to take sour green apples, the enzymes of which will speed up the pickling process.

Thoroughly mix the vegetable mass and add coriander, peppercorns. Then add salt and lemon juice to a glass of warm clean unboiled water. Mix and add to vegetables.

After that, we pack the cabbage quite tightly in small jars, which were previously sterilized with steam or in the oven.

Top each piece with cabbage with brine and cover with a whole cabbage leaf.

Crispy pickled cabbage for the winter, a step by step recipe

One of the main virtues of a good pickled cabbage, for which it is valued no less than for its pleasant taste, is its crunchiness. To cook crispy pickled cabbage for the winter, you need to follow all the cooking steps exactly and cook the right marinade. Learn how to do this from the following step-by-step recipe for harvesting crispy pickled cabbage for the winter.

Essential Ingredients for Crispy Pickled Cabbage for the Winter

• medium cabbage - 1 pc.
• medium-sized carrots - 1 pc.
• garlic - 3-4 cloves
• salt - 2 tbsp. l.
• sugar - 1 tbsp. l.
• acetic acid - 1 tsp
• water - 1 l.
• bay leaf - 2 pcs.

Instructions for a recipe for crispy pickled cabbage for the winter

Thoroughly washed vegetables should be peeled and top leaves removed. Then the carrots and cabbage need to be chopped. The easiest way to do this is with a special grater for vegetable preparations. But you can also cut the head of cabbage thinly, and cut the carrot into thin slices and grate.

In a sterile jar (preferably a three-liter jar), put spices and seasonings - garlic, bay leaves, pepper. Then, tamping tightly, fill the jar with a mixture of cabbage and carrots.

Then you should cook the marinade: boil water, add salt and sugar and boil for about 5 minutes. Pour cabbage with hot marinade and pour acetic acid on top.

Cork a jar of pickled cabbage with a tight lid or roll it up with a can opener.

Pickled cabbage for the winter in jars recipes with aspirin, recipe step by step

Aspirin is far from the most traditional ingredient for pickling cabbage for the winter in jars. Nevertheless, it is quite often used in various recipes for winter preparations and, it should be noted, quite successfully. Pickled cabbage prepared with aspirin for the winter in jars turns out to be tasty and at the same time remains outwardly fresh.

Essential Ingredients for Aspirin Pickled Cabbage in Jars

• cabbage - 2 kg
• carrots - 4 pcs.
• salt - 5-6 tbsp. l.
• peppercorns - 10-12 pcs.
• sugar - 6 tbsp. l.
• aspirin - 6 tablets
• Bay leaf

Step-by-step instructions for the recipe for cabbage with aspirin in jars

Wash and clean the vegetables: we clean the carrots from the upper thin skin, cabbage - from large leaves.

We take a large grater and grind all the carrots on it. We cut the cabbage thinly, like on a vegetable salad, so that it is easier to pickle. You can also press lightly with your hands.

Mix vegetables together, add salt.

With the resulting mixture, fill a third of the jar, add 1 tablet of aspirin, a couple of leaves of parsley, pepper.

On a note! To pickle cabbage, however, like any other vegetable, use the most common pharmacy aspirin. Instant tablets like "Oops" are not suitable for this purpose.

Then again we put the cabbage quite tightly on another third of the jar. Add aspirin and seasonings. Then in the same way we fill the jar to the top.

On a note! Add the vegetable mixture in layers to marinate the workpiece well.

Fill the workpiece with boiling water, cover with a lid and let stand for five minutes.

We remove the lid, shake off the jar and, if necessary, add boiling water to the very neck. We cork with an iron lid and send to cool, turning upside down.

Pickled cabbage in jars for the winter under iron lids, step by step recipe

The following recipe for pickled cabbage for the winter can be called one of the simplest options for this blank under iron lids. And although the cooking process stretches for several days, the recipe itself is very easy and does not require large material and physical costs. Learn how easy it is to pickle cabbage in jars with iron lids from the step-by-step recipe below.

Ingredients to pickle cabbage in jars under lids for the winter

• medium-sized heads of cabbage - 1 pc.
• vinegar - 50 ml
• water - 1 l.
• salt - 50 gr.
• sugar - 50 gr.

Instructions for the recipe for cabbage in jars under iron lids for the winter

Cabbage should be chopped thinly enough, preferably on a special grater. Note! Be sure to remove the tough top cabbage leaves and thick veins. They can be bitter and spoil the taste of the finished workpiece for the winter.

Then boil the marinade: pour vinegar into the water, salt and sugar. Put the marinade on the fire and wait for it to boil. Then remove and leave to cool completely.

On a note! Add a few carrots and a couple of bell peppers to the recipe and instead of the usual preparation, you will get a delicious vegetable salad.

Put chopped cabbage into clean jars and pour marinade at room temperature. Send to marinate in a dark cool place, ideally in the cellar, and wait two days.

After two days, the jars with the workpiece should be sterilized in a water bath for 15 minutes. After clogging the blanks with iron lids.

Pickled cabbage in Korean for the winter, recipe

Pickled Korean-style snacks, including cabbage, have already become an integral part of our traditional winter diet. The reason for this is rather simple recipes from familiar vegetables, which are distinguished by a spicy taste and aroma. Korean-style pickled cabbage in pieces is one of the fastest and easiest options for harvesting for the winter. The recipe below uses beetroot, which gives the workpiece a pleasant pink tint. But in principle, even without adding it, you can marinate and get a delicious snack for the winter table.

Necessary ingredients for Korean cabbage for the winter

• cabbage - 1 kg
• beets - 1 pc.
• garlic - 5 cloves
• water - 1/2 l.
• sugar - 2 tbsp. l.
• salt - 2 tbsp. l.
• peppercorns - 5 pcs.
• bay leaf 2 pcs.
• vinegar - 1/4 cup

Step-by-step instructions for a cabbage recipe for the winter in Korean

Cut a clean cabbage without top leaves in half. Cut out the stump and divide each half in half again. Again, divide each part in half. We also cut the veins from large leaves.

On a note! You can pickle in this way not only white cabbage, but also cauliflower or red cabbage. For the latter, beets do not need to be added to the recipe.

Peel the beets and cut into medium slices or rings.

Cut each clove of garlic into 4-6 pieces.

We mix all the ingredients and put the resulting "salad" in a three-liter jar. The container must be clean and sterilized in advance.

We cook the brine. Bring water with bay leaf to a boil. Sugar, salt, pepper. We are waiting for the second boiling and remove from heat.

Pour the workpiece with hot marinade and cork with a plastic lid. We wait until it cools down and hide in the refrigerator for a day. You can store the finished workpiece in a food container with a tight lid for several months.

How to pickle cabbage for the winter, video recipe

As you have already seen for yourself, you can pickle cabbage for the winter in different ways. And for each recipe, this blank will turn out to be original and original. But there are proven, let's say, classic cabbage pickling recipes, the taste of which is familiar to each of us since childhood. This is how our grandmothers and mothers knew how to pickle cabbage for the winter. They always turned out not only tasty, but also crispy. Therefore, no matter how good the recipes with aspirin are, in Korean, options in jars with brine under tin lids, from time to time the soul still asks for that pickled blank from childhood. It is this pickled cabbage for the winter that is prepared according to our next recipe. Be sure to watch the video below and you will learn how to pickle cabbage for the winter, the taste of which will return you to childhood!

Hi hostesses! Do you have a good crop of cabbage? I have ideas where it can be attached, as many as 11 delicious ideas! Even forks from the store (market) are suitable for harvesting for the winter. In some recipes, you can take absolutely any variety, but only special pickling varieties are suitable for fermentation. So be careful. It is the wrong head of cabbage that can cause failure.

Otherwise, there are no difficulties, the recipes are all simple. I tried to describe in detail the cooking process, so that everything turned out to be a solid five even for novice cooks. But if you still have questions, ask them in the comments - I will answer.

So, let's start harvesting cabbage for the winter, read the content and start creating your home masterpieces. By the way, if you have not yet pickled this vegetable in a quick way, then be sure to fill this gap. All recipes already.

If you have a lot of cabbage, then it can be prepared for the future very simply and quickly - cut into pieces and pour over the marinade. You need to store such preservation in a cool place: on the balcony, until there is frost, in the cellar, in the basement. This recipe is proven, it turns out delicious, it takes a little time to cook. As a result, the white vegetable will be pleasantly crunchy on the teeth.

Ingredients:

• cabbage
• vinegar essence 70% - 1.5 tsp / 3 l jar

For 1 liter of marinade:

• sugar - 0.5 tbsp. (100 ml)
• salt - 1.5 tbsp.

Cooking method:

1. Wash the cabbage, remove the top leaves, cut out the stalk. Cut the head of cabbage into medium-sized pieces so that they fit easily into the selected jar. Slicing is done very quickly, there is no need to finely chop, so this recipe is considered the easiest.

2. Fold the resulting pieces into clean, sterilized jars, lightly tamping with your hand. It is convenient to take a large volume of containers of 3 liters. In parallel, put the brine water on the stove to boil. For 3 liters of workpiece, you will need about 1.5 liters of marinade.

3. When the water boils, put the right amount of salt and sugar, stir and dissolve.

4. Pour cabbage in jars with hot brine to the very edge. Pour acetic acid on top (1.5 teaspoons for every three liters of preservation).

5. Cover the workpiece with boiled metal lids and roll up with a key.

For this conservation, it is better not to use reusable screw caps.

6. Turn over all the jars, cover with a towel so that the cooling occurs gradually. After a day, you can remove canned food to a place of permanent storage.

Pickled Cabbage with Beets and Vinegar

Above was the simplest recipe for lazy cabbage for the winter, there is nothing at all except the main ingredient and marinade. This option is also not difficult, but beetroot is added, which, in addition to sweetness, gives a beautiful bright color. It turns out very appetizing.

Recently I wrote a recipe for a similar dish, but quick cooking. It is called, I advise you to familiarize yourself with that recipe at the link.

Ingredients (for 4 three-liter jars):

• cabbage - 4-5 kg
• beets - 1 kg
• salt - 8 tbsp.
• granulated sugar - 8 tbsp.
• vinegar 9% - 8 tbsp.
• water - 5.5-6 l
• bay leaf - 16 pcs.
• garlic - 1 big head
• hot chili pepper - 4 pcs.
• dill umbrellas - 12 pcs.
• black peppercorns - 1 tbsp. without a slide

Cooking:

1. Clean the beets and cut into thin semicircles. If the vegetables are small, you can just circles.

2. Remove the upper leaves from the cabbage, rinse the heads well. Cut into arbitrary pieces, not small, but large enough (the main thing is that they fit well in a jar).

Do not take young cabbage, after sterilization it will become soft, will not crunch. It is necessary to choose dense forks, tight, later harvest, varieties for pickling.

3. Glass containers must be well sterilized. At the bottom of a three-liter container, put pieces of beets, on top - a layer of cabbage, then 3-4 leaves of parsley, a pinch of peppercorns, chopped garlic cloves (2-3 pieces), circles of hot pepper, 3 dill umbrellas. Next, again lay out the vegetables in layers, cut more bitter pepper on top.

You can adjust the spiciness to your liking. In the recipe for a 3 liter jar, one whole chili pod is placed.

4. Boil water (6 l) and remove from heat. Add salt, sugar, vinegar to it - only 8 tablespoons each. Stir so that there are no crystals in the marinade. Try what happened. It should taste like over-salted broth.

5. Pour the resulting blanks to the top with hot brine. Cover with lids, which must first be poured with boiling water for 2-3 minutes.

6. It remains to sterilize the winter yummy. This is done in the standard way. Lay a napkin in a large saucepan and put the jars there. Pour hot water up to the shoulders (the place where the narrowing begins). Place over medium heat, bring liquid to a boil in a saucepan. Then sterilize for 15 minutes with a slight gurgle.

7. Remove the preservation from boiling water. Be careful, don't get scalded. It is better to use special tongs for cans. And immediately roll up your blanks. Place each jar on a barrel and roll it around the table to release air bubbles.

8. Turn the jars over onto the lids, wrap them tightly with a blanket or blanket and leave them in this form for 8-10 hours (overnight). Under the fur coat, the sterilization process will continue, which guarantees the preservation of preservation. Then remove the blanket and leave the cabbage to cool to room temperature. Only after that it will need to be removed in a cool place.

9. You can eat such an appetizer in two weeks, when it is well marinated.

The most delicious cabbage recipe with bell peppers in jars

If you are tired of banal blanks, then catch the original recipe! Here, they didn’t just mix cabbage with pepper, although you can do it this way, you get a salad. Here is a pepper stuffed with our today's white star. It turns out delicious and beautiful, a great snack!

Ingredients:

• cabbage (any will do - early, late)
• bell pepper
• carrot
• hot red pepper
• garlic

Marinade (for about 3 three-liter jars):

• water - 4 l
• salt - 4 tbsp.
• sugar - 4 tbsp. (200 ml each)
• vinegar 9% - 4 tbsp. (200 ml each)
• sunflower oil - 1 tbsp.

How to cook:

1. Wash all vegetables. Remove the seed box from the peppers. Do this carefully so that the fruit does not crack, but remains intact. Boil water in a large saucepan and start blanching. Partially lower the pepper into boiling water, keep it there for about 3 minutes and remove it with a sieve or colander.

2. After such a procedure, the peppers will still reach a softer state, simply by lying in a bowl.

3. Wash the jars with soda and sterilize over steam. Cover the lids with boiling water. Shred the cabbage fairly thinly. Grate carrots on a coarse grater and mix with white cabbage.

There are no clear proportions of vegetables in this recipe. Everything is taken according to taste and desire. On average, for 2 kg of cabbage, you can take 1 medium carrot, 0.5 pods of hot pepper, 4-5 cloves of garlic. Spicy lovers should increase the amount of the last two ingredients.

4. Peel the garlic and cut into pieces. Hot peppers can not be peeled (with seeds it will be sharper), but simply chopped in circles.

5. Take the already softened bell pepper and stuff it with vegetable salad, putting a piece of garlic and a chili ring in the middle. Place stuffed fruits tightly in sterile jars and cover with lids.

6. Prepare the marinade. At first glance, it may seem that the recipe contains too much sugar and vinegar. But in fact, everything is quite balanced and tested - it turns out delicious. Water - 4 liters - boil, add sugar, salt, vegetable oil and vinegar according to the norm. Boil for another minute, stirring to dissolve everything. In parallel, put the water to heat for sterilization.

If you make fewer jars, then reduce the amount of marinade accordingly. For example, for 2 liters of water you will need 2 tablespoons of salt, 2 cups of sugar and table vinegar, 100 ml of oil.

7. Fill the blanks with hot brine, cover with lids and place in a saucepan for sterilization. The bottom of the container should be covered with some kind of cloth. Fill with hot water, without adding 3-4 cm to the lid. And put it on fire. After boiling water in a saucepan, keep it at a moderate boil for 20 minutes, then remove the preservation and roll it up tightly.

8. Turn the container over onto the lids, carefully wrap it with a warm blanket and leave it overnight. After complete cooling, you can remove to a permanent storage place. Believe me, in winter such an appetizer will go with a bang.

Korean spicy cabbage

Korean recipes are so popular that there are already a huge number of them with different interpretations. A little earlier, I already wrote a recipe for you,

Now let's stock up on some spicy Korean cabbage for the winter. The recipe will be in video format, where the entire cooking process is described in detail. I will write the ingredient list for you so that you can quickly start creating in the kitchen.

Ingredients:

• cabbage - 1 kg
• garlic - 3-5 cloves
• bell pepper - 2-3 pcs.
• carrots - 2 pcs.
• onion - 1 pc.
• vegetable oil - 6 tbsp.
• sugar - 5 tablespoons
• salt - 2 tbsp.
• acetic acid 70% - 1.5 tbsp.
• ground black pepper - 1 tsp
• red ground pepper - 0.5 tsp

Cabbage salad with cucumbers, peppers and tomatoes: the best recipe

Vegetable salads are just a storehouse of useful things in the winter. And while there is an abundance of fresh food, you need to close them in jars so that the winter is full. This salad is also called "Kuban", it includes several types of vegetables. Be sure to make this one!

Ingredients:

• tomatoes - 1 kg
• cucumbers - 1 kg
• cabbage - 1 kg
• sweet pepper - 1 kg
• onion - 0.5 kg
• carrots - 0.5 kg
• salt - 1.5 tbsp.
• sugar - 100 gr.
• vinegar 9% - 150 ml
• vegetable oil - 250 ml
• black peppercorns - 20 pcs.
• bay leaf - 10 pcs.
• hot chili pepper - optional
• parsley greens - optional

Cooking:

1. Wash the cabbage well and chop finely. If there is no special shredder, work with a sharp knife. Take a little from the total amount of salt, add to the white cabbage and mix. At the same time, crush the cut a little so that it becomes more moist and soft.

2. Cut off the edges of cucumbers, wash and cut into semicircles. Cut the bell pepper in half, remove the seeds and cut into half rings. If you decide to take parsley, then you need to chop it finely.

3. Tomatoes are cut into medium slices, carrots are rubbed on a Korean grater into long strips, onions are cut into half rings. Put all prepared vegetables in one bowl.

Do not cut the food too finely, otherwise they will turn into porridge after cooking.

4. Add salt, sugar, vegetable oil according to the recipe and 50 ml of vinegar to the total mass (not all the acid at once, the rest will be added later). Stir the salad, cover and leave for half an hour.

5. After the allotted time, put peppercorns and one and a half leaves of parsley on the vegetables (tear it). Stir again and let stand another 30 minutes.

6. In just an hour, enough juice will appear in the bowl. Transfer the entire workpiece to the pan and put on medium heat. Cover with a lid to speed up the heating process.

7. After boiling, simmer the salad over low heat for 5 minutes, then pour in 100 ml of vinegar, mix and simmer for another 2 minutes.

8. By this time, the jars should be washed and sterilized. Arrange the hot appetizer in a glass container, tamping and immediately roll up. Turn the jars upside down and let the preserve cool completely. It turns out a bright, crispy salad that will delight in the winter.

Delicious pickled cabbage with tomatoes for the winter (with aspirin)

Prior to this, all recipes were with vinegar. But instead of it, you can put aspirin tablets (acetylsalicylic acid). This pharmacy find increases the acidity in conservation, which in turn allows you to keep the blanks longer. The taste of such a snack will differ from vinegar, so you should try this option at least once to decide for yourself which is better.

If you have already tried to make other canned food with aspirin, write in the comments how do these twists taste? I think many readers will be interested to know your opinion.

Ingredients:

• tomatoes - 1 kg
• cabbage - 1 kg
• bell pepper - 3 pcs.
• dill - 1 bunch
• garlic - 2 heads

Marinade for a 3 liter jar:

• salt - 1 tbsp.
• sugar - 2 tbsp.
• bay leaf - 4 pcs.
• aspirin - 2 tablets

Cooking method:

1. Wash and cut vegetables. Peppers are cut into rings or long strips, about 5 mm wide. Tomatoes stay whole if they are medium in size. Large fruits can be cut in half. Cabbage is chopped coarsely enough, you do not need to cut too thinly. Cut each clove of garlic into several pieces. Chop the dill with a knife.

2. Banks do not need to be sterilized, but must be washed with mustard powder or soda.

You should not use a chemical dishwashing detergent for this, it leaves a film on the walls, which can then spoil the food.

3. At the bottom of the jar, put a little garlic and a couple of pinches of dill. Lay 5 rings of pepper on top, tomatoes on top in one layer. By the way, tomatoes should be dense, strong, preferably small.

4. Fill in the red fruits with cabbage and take it with your hand. Then the layers are repeated in the same order to the very top: garlic - dill - pepper - tomatoes - cabbage.

5. Boil clean water and fill the filled jars with it.

Pour carefully and little by little so that the glass does not burst. During this procedure, it is better to put a knife blade under the bottom for safety net. Cover with sterile lids.

6. Let the snack stand for 5 minutes in boiling water, warm up. Then drain the water into the pot using a perforated lid. Cover the blanks again with metal lids.

7. Prepare the marinade from the drained water. The composition of the ingredients indicates the amount of additives for three liters of snacks. It can be one three-liter jar, two one and a half or three liter jars. Put the required amount of sugar, salt, spices and aspirin in boiling water. Boil the filling, stirring to dissolve everything.

8. Fill your vegetables with brine and immediately screw the lids tightly or roll them under the machine. Turn the jars over, cover with something warm and wait until they cool completely.

9. Well, that's all. Bright and tasty preparation is ready. In winter, it will be very pleasant to chop such crispy cabbage on a fork and eat a tomato. And no vinegar!

How delicious to preserve cabbage with eggplant under iron lids

I think you have already closed several jars of various. I offer another recipe, original and not boring. The combination of flavors is very unusual, but pleasant. Make a sample of such a blank, if you like it, cook more next year. Just don't forget to save the recipe to your bookmarks, because it will come in handy later.

Ingredients:

• white cabbage - 2 kg
• eggplant - 2 kg
• carrots - 2 pcs. major
• hot pepper - 1-2 pcs.
• sugar - 1 tbsp.
• salt - 2 tbsp.
• vinegar 70% - 2 tbsp.
• refined vegetable oil - 1 tbsp.
• water - 1 tbsp.
• garlic - 100 gr.

Cooking:

1. Wash the eggplants and peel them. Cut vegetables into medium cubes. Put water on the stove and let it boil.

2. Dip the blue pieces into boiling water and boil them for 3-5 minutes, no longer. Then remove with a slotted spoon or sieve and put in a large colander, let the water drain.

3. Grate carrots on a Korean grater. Chop the cabbage finely enough, you can use a grater with a special nozzle or a shredder. Soak the garlic for 10 minutes in cold water, after which it can be easily and quickly peeled.

4. In an enameled saucepan, mix all the chopped vegetables. Dilute vinegar in 200 ml of cold water and pour into the salad. Also add salt, sugar and odorless vegetable oil. Pass the garlic through a press, cut the bitter pepper into small strips and send to the total mass.

5. Thoroughly stir all components until smooth. Leave the mixture to marinate for 6 hours and let the juice flow. During this time, you need to mix several times.

6. Wash the cans for preservation well. Use a new dish sponge and baking soda for this. Put the salad in a clean glass, compacting it. Cover with lids, which should first be scalded with boiling water.

7. For preservation throughout the winter, canned food needs to be sterilized. This is done in a wide saucepan, the bottom of which must be covered with any rag. If the bottom is not covered, then it is likely that the glass will burst. Place the filled jars in the prepared pan and fill them with hot water, without adding 3-4 cm to the top.

8. Bring water to a boil, reduce heat and sterilize half-liter jars for 15 minutes, liter jars for 20 minutes.

9. Remove the blanks from boiling water and immediately roll up. Preservation after twisting is recommended to roll a little on the table, and then turn it over onto the lid. Check if the jars are hermetically sealed, nothing should leak out. There is no need to wrap this time, just wait for it to cool and put it away for storage.

Video recipe for sauerkraut with apples and honey

A lot has been written about sauerkraut, how to prepare it and its benefits. The main thing in this business is to achieve juiciness and crunch, as well as a balance of taste. And I already wrote a wonderful one, be sure to check it out at the link. But the recipe with honey is unique, in combination with apples you get just a delicious snack.

Cook cabbage according to this recipe and then write in the comments what you got. I am sure that this recipe will fall into the favorites and become one of the most beloved.

Ingredients:

• cabbage - 3.5 kg
• apples - 1-2 pcs.
• carrots - 2 pcs.
• honey - 2-3 tbsp.
• salt - 2 tbsp.
• bay leaf - 3 pcs.
• black peppercorns - a pinch

How to close cabbage with mushrooms for the winter without sterilization

In the season of mushrooms and cabbage, it is simply necessary to make delicious preparations that will delight in the winter. And one of the options is a hodgepodge with these products. It is very tasty, and most importantly - not difficult.

Ingredients:

• cabbage - 4 kg
• carrots - 2 kg
• onion - 1 kg
• boiled forest mushrooms - 1-1.5 kg
• tomato paste - 300 gr.
• vinegar 9% - 200 ml
• water - 400 ml
• vegetable oil - 600 ml
• salt - 12 tsp
• sugar - 10 tablespoons
• bay leaf - 5-6 pcs.
• black peppercorns - to taste

Cooking:

1. Vegetables need to be washed, peeled and chopped. Cabbage is chopped into thin strips, carrots are rubbed on a coarse grater, onions are cut into medium cubes.

2. Wash the mushrooms, cut off the edges of the legs. Put them in boiling salted water and boil for half an hour. Cut into cubes after cooking.

3. In a large saucepan (10 liters), mix all the vegetables and mushrooms. Add the rest of the ingredients on the list: tomato paste, vinegar, water, oil, sugar and salt, parsley and pepper. Thoroughly mix the salad. Try what happened. Now it is possible to add salt as desired or add more sugar, for example.

4. Put the resulting mixture on fire, bring to a boil. Then cook the hodgepodge over moderate heat for 40 minutes, remembering to stir occasionally so that nothing burns and cooks evenly.

5. In the meantime, sterilize the jars and lids. Immediately after cooking, while hot, place the finished salad in the prepared container. And roll up hermetically with a key.

6. Turn the jars over, wrap them tightly so that cooling is slow and self-sterilization continues. The next day, you can store delicious preservation in a cool place, where it will wait for winter.

Recipe for cauliflower in tomato - lick your fingers

Ingredients:

• cauliflower - 2 kg
• tomatoes - 2.5 kg
• bell pepper - 250 gr.
• garlic - 60 gr.
• bay leaf - 2 pcs.
• black peppercorns - a pinch
• salt - 60 gr.
• sugar - 100 gr.
• tomato paste - 6 tbsp
• vinegar 9% - 80 ml
• vegetable oil - 150 ml
• citric acid - 0.5 tbsp.

Cooking:

1. Tomatoes need to be peeled. This is not difficult to do if you follow our advice. First, make a cross-shaped incision on the top of each fruit. Secondly, pour boiling water over the tomatoes and leave for a minute. Third, place the scalded tomatoes in cold water. And fourthly, remove the peel with a knife.

2. Wash the cauliflower and sort into inflorescences. Bulgarian pepper is more for beauty, it needs to be cut into wide and long strips. It will be beautiful if the peppers are of different colors.

3. Arrange inflorescences and peppers in clean jars. Pour boiling water over and cover with sterilized lids. Leave for 20 minutes until the water becomes warm.

4.Meanwhile, prepare the sauce. Place the peeled tomatoes in a saucepan (cut out the stalks) and puree with a blender.

5. Squeeze the garlic through the press into the resulting tomato, put the laurel and peppercorns. Put this fragrant mixture on the fire to boil.

6. When the filling begins to bubble, add three tablespoons of tomato paste and stir. Wait for it to boil again. This will create foam, so do not go far so that the sauce does not escape.

7. Pour in vegetable oil, add sugar, salt and citric acid. Cook for 20 minutes, stirring, over low heat. A minute before readiness, pour in the vinegar.

Do not cook vinegar for a long time, as it will evaporate and lose its properties.

8. Drain the water from the cabbage and pour it with boiling tomato, roll up the lids. Cover with a towel and let cool. It turns out beautiful and delicious. From the fill you can make gravies, sauces, dressings or just eat.

Salting Chinese cabbage for the winter

In Korea, kim-chi made from Chinese cabbage is popular. I offer a simpler salting recipe adapted to our country and our products. The cooking method is quite simple, you do not need to find "overseas" ingredients. The taste of the finished snack is spicy, moderately salty, a crunch will be felt on the teeth.

Ingredients:

• Beijing - 8 kg
• hot chili pepper - 100-150 gr.
• garlic - 150-200 gr.
• coriander seeds - 1 tbsp

Brine for 1 liter of water:

• salt - 2 tbsp. without a slide

How to cook:

1. Wash the cabbage and renew the cut from below. It is not necessary to cut the stalk inside, it should hold the leaves. Cut each head in half, then 2 or 3 more pieces lengthwise (depending on size).

2. In a large saucepan or enameled bucket, put all the pieces of Pekin, compacting them.

3.Now prepare the brine. For one kilogram of cabbage you need 1 liter of water. Just stir the salt in cold water to dissolve it. Pour the workpiece with saline, cover with a plate and put oppression.

4. After a few hours, the cabbage will release juice and it will cover all the vegetables. In total, keep Beijing in brine for a day, you don’t need it longer, otherwise it will oversalt.

5. The next day, remove all the pieces from the pan. Make a paste of garlic and pepper. First, twist these spicy ingredients through a meat grinder, add coriander to them and mix.

6. Wear gloves to avoid burning your hands when working with hot peppers. Take one piece of cabbage and brush each leaf with the hot mixture with your hands. The more you spread, the sharper the taste. Here already focus on your preferences.

7. Put the whole Beijing back into the pan and press down so that it lies tightly. And put oppression again, as for the first time. And leave to gain taste for 3 days. Stirring is not necessary, but 1-2 times a day it is necessary to lift the oppression for a few minutes.

8. After three days, you can already eat this snack. It can be stored for several months in a cool place - a refrigerator, a cellar, a balcony. Just put it in clean jars and send it to the cold. All lovers of spicy salt cabbage according to this recipe are a must!

Here are 11 recipes and ways to prepare cabbage for the winter, there are plenty to choose from. Such a variety will not get bored and will not pall. Well, I think you have already read and tried. I look forward to your comments and feedback. I really want all readers to get everything delicious!

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