Dried chokeberry tincture. Chokeberry tincture on vodka

• Wash cabbage, chop convenient way. To do this, we use an ordinary knife or a special tool for shredding.

• Carrots are washed, peeled, chopped with a grater.
• Pour chopped vegetables into a deep saucepan, mix well. Cabbage with carrots should release juice.

• IN total weight send sugar, salt. We mix everything.

• We cover the pan with the contents of the gauze, put the plate, place the load.
• We leave cabbage under load for 5 days. Every day we slightly open the gauze, make punctures with a knife.

• We lay out the snack in jars, put it in a cool place.

After 5 days, you can taste salted cabbage. Such a meal will great addition for dinner. It goes great with mashed potatoes. Why not treat everyone in the household with a crispy snack. Plus, it's not hard to cook.

Note!

You can store the workpiece for several months.

Salted cabbage with beets

To give the dish bright color And interesting taste, can be diversified. Cabbage turns out appetizing, it will not get lost even on the festive table. Sour, crunchy vegetables are the perfect complement daily menu. Give it a little bit of celebration.

Ingredients:

• cabbage - 1 head;
• carrots - 3 pcs.;
• beets - 2 pcs.;
• salt - 30 g;
• sugar - 20 g;
• water - 800 ml.

Cooking:

• We wash the cabbage, chop it, throw it into a deep bowl. Carrots are washed, peeled, chopped on a grater. We send to the cabbage.

• We clean the beets, grind, fall asleep to the rest of the components.

• Mix the vegetable mass, put it in jars.

• Pour water into a saucepan, put it on the stove, bring to a boil. Pour salt and sugar into the water. Pour the cooled brine into jars.
• We remove the blanks in a warm place for 3 days, open them a little every day and let them out carbon dioxide.

• As soon as the fermentation process stops, close the jars with lids and put them in a cool place.
• If possible, we take the vegetables out of the jar, put them on a plate, serve them to the table.

Appetizing preservation will not get lost even at the holiday. The invited guests will surely want to enjoy the treat.

Read also

Instant Pickled Cauliflower is a good appetizer option when fresh vegetables are already…

Salted cabbage in brine

We are preparing a bright and original snack - Korean cauliflower for the winter. Real delicious recipe like it...

Easy Pickle Recipe

If you need to quickly prepare preservation, it will not be difficult to do this. Everything needs to be prepared necessary components and you can get to work. The cooking process is quite simple, even a novice housewife can handle it.

Ingredients:

• cabbage - 1 head;
• carrots - 4 pcs.;
• salt - 30 g;
• cumin - 3 g;
• bay leaf - 2 pcs.;
• black pepper - 6 peas;
• vinegar - 60 ml.

Cooking:

• Take a head of cabbage, cut it into 4 parts. This will allow you to chop the cabbage into thin strips.

• Carrots are washed, peeled, rubbed on a coarse grater.

• Mix cabbage with carrots in one pan. Here we also add salt, cumin.

• Prepare a jar, put the vegetable mass in it. We do it slowly, in layers. We fill the cabbage with the first layer, then lay out the bay leaf and 3 peppercorns. Doing again vegetable layer, send bay leaf and pepper.

• We spread the remaining cabbage, tightly tamp the salad. Pour vinegar into a jar, make several punctures with a knife.
• We clean the jar with the contents in a warm place for 2 days. Every day with a knife we ​​make a cut to the very bottom. This will release carbon dioxide from the tank.

• After two days, put the jar in the refrigerator or other cool place. If necessary, put the salad on a plate, serve to the table.

You can store a snack for a long time, for several months. Most often, it diverges quickly, so it is worth making more blanks. All household members will be delighted with the treat, and will say thanks to the hostess.

The snack can be prepared in a jar, barrel, pan, plastic container. It must be remembered that a load must be placed on top of the container. So the salad will turn out tasty, and the vegetables will be crispy.

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Cabbage "Three days"

If you want to quickly make a delicious dish, you should use the 3-day recipe. It takes a little time and patience to prepare. Surely, every housewife will be able to create a real culinary masterpiece in her own kitchen.

Ingredients:

• cabbage - 1 head;
• carrots - 1 pc.;
• water - 1 l;
• salt - 20 g;
• sugar - 20 g.

Cooking:

• Salt according to the recipe. We will prepare the necessary components, as a result we get a very tasty snack.

• Take a head of cabbage, finely chop it. We wash the carrots, remove the peel, chop with a grater.

• We send carrots to cabbage, mix everything.

• Prepare a 3 liter jar. We spread the vegetable mass in it.

• Let's make the brine. To do this, we collect water in a saucepan, put it on the stove. As soon as the water boils, add salt and sugar.

• Pour hot brine over cabbage.

• We cover the jar with a lid, put the container on a plate. Every day we pierce the vegetable mass with a sharp stick.

After 3 days, the snack will be ready, you can store it in cool place. Even gourmets will not refuse treats. Why not treat everyone in the household with a crispy salad. Moreover, it will be easy to do so.

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

How to choose and prepare cabbage for pickling

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

Recipes canned salted cabbages require preliminary preparation. It consists of the following:

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

How to quickly and tasty pickle cabbage at home

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

Hot in brine without vinegar

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

Ingredients:

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

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

Fast food with Georgian beets

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

Ingredients:

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

Recipe step by step:

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

Preparation for the winter in banks

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

Ingredients:

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

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

With apples and cranberries in a barrel

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

Ingredients for preparing a kilogram of salted cabbage:

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

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

With bell peppers, carrots and onions in a jar

Incredibly delicious and spicy salad which must be done. Unusually looks on the table, attracts attention with its brightness. Recipes white salted cabbages with vegetables are very simple, but the dishes for them are simply excellent. They give them unique aroma. IN winter time such a salad will be simply indispensable at any feast, especially a festive one.

Ingredients for a 3 liter glass jar:

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

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

A simple recipe with horseradish and garlic pieces

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

Ingredients:

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

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

With honey and lemon

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

Ingredients:

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

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

in Armenian

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

Ingredients:

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

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

Chinese cabbage recipe in Korean

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

Ingredients:

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

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

salted cabbage calories

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

When to salt cabbage according to the lunar calendar 2019

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

Video

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

cabbage is healthy vegetable plant high in vitamin C and minerals. How to salt cabbage in jars for the winter? To successfully pickle cabbage at home, expensive ingredients are not required. Fermentation is a simple way of preserving for the future in a natural way, based on fermentation in own juice. Salting uses water.

Each housewife has her own recipe for pickling cabbage with the addition of chopped Antonov apples or carrots, lingonberries or cranberries, etc. There is another option for harvesting cabbage for the winter in jars - pickling.

The main difference from fermentation is more instant cooking with the addition of acid (vinegar). For comparison: salting takes from 3 to 7 days (depending on the recipe), pickling - from two hours to two days. But crispy sauerkraut is healthier than pickled cabbage.

The benefits and harms of sauerkraut

In sauerkraut useful material are preserved 2 times better than in conventional fresh vegetable. Preparations are necessary in winter and in spring with beriberi. The vegetable contains a large amount of vitamin C (up to 75 mg in the stalk and up to 50-52 mg in leaves per 100 g), minerals(potassium, phosphorus and calcium).

moderate use salted cabbage positively affects the digestive processes, and the fiber content - on the intestinal microflora. Vitamin C - true friend immune system contributing to its strengthening.

Pickled cabbage is not recommended for people with ulcers and diseases of the duodenum, kidney failure and problems with the pancreas. It is better to exclude sauerkraut from the diet with increased acidity of gastric juice.

The characteristic crunch, loved by true connoisseurs of the workpiece, is obtained only from autumn and winter varieties. white vegetable. summer cabbage does not fit categorically. If you take the wrong base for cooking, no spices, additional ingredients And unique recipes won't save the day. Therefore, you can ferment cabbage so that it is crispy only from late varieties vegetables.

1. How larger cabbage cut and harvested, the better the useful substances are preserved.
2. Do not use iodized salt when salting.
3. Ancestors harvested vegetables for the winter lunar calendar. According to popular belief it is better to cook on a new moon.
4. The ideal place to store the workpiece - glass jars or wooden barrels that have undergone special cleaning with a bleach solution with repeated rinsing with water before cooking. Do not use large aluminum cans. It will spoil the taste.

For chopping, use a wide vegetable knife. If you prefer cabbage thin cut, use a special grater or food processor (in limited time conditions).

The classic pickling recipe in a jar

Ingredients:

• White cabbage- 2 kg,
• Carrots - 1 piece,
• Bay leaf - 2 pieces,
• Salt - 40 g,
• Black pepper (peas) - to taste.

Cooking:

1. To ferment cabbage deliciously and quickly, I take a special vegetable grater. I peel carrots and rub coarsely, as for Korean carrots. I do the same with cabbage.
2. I spread the chopped vegetables in a large bowl. Carefully, with effort, I knead with ordinary rock salt. I add 2 bay leaves broken into small pieces.
3. I mix and squeeze cabbage with carrots until juice is formed. In order not to be mistaken with the amount of salt, I taste it.
4. I lay out the vegetable mixture in jars, not to the very top. I leave room for the free exit of the liquid.
5. I install the cans by placing a deep tray from below. From time to time I pierce a fermented product with a wooden stick (you can use an ordinary Japanese one, called “hashi”). Enough 1-2 times a day. This simple action is necessary for the removal of gas formation.
6. I leave the jars stored in the kitchen at room temperature for 2-3 days. The completion of the starter process is determined by the disappearance of cloudy water and the foam cap on top of the product.
7. I cover glass containers with lids. I put it in the fridge for a day.

I serve a snack on the table, decorating with a fresh onion and seasoning sunflower oil. Bon appetit!

How to salt according to the classic recipe in brine

Ingredients:

• Cabbage - 3 kg,
• Carrots - 400 g,
• Water - 2.5 l,
• Salt - 5 tablespoons,
• Sugar - 3 large spoons,
• Dill seeds, cumin - to taste.

Cooking:

1. white vegetable wash thoroughly in cold water. I remove the top leaves with damage. I shred big. I grind carrots through a grater.
2. I combine the two main ingredients in a deep bowl. Gently mix and rinse.
3. I transfer to banks. I don't over-tamp the vegetable mixture. I add cumin and dill seeds to each jar.
4. I pour water into a saucepan. I add salt and sugar, cook on the stove. Bringing to a boil and dissolving all the crystals, set to cool.
5. After 10-15 minutes, I pour the hot liquid to the top. From above I cover with multilayer gauze. I leave the jars in the kitchen for 48 hours. From time to time, salting must be “disturbed” (pierced) with a wooden stick. The frequency of the procedure is 2 times a day.
6. After 48 hours, pour the brine from the jars into a clean pan. I put it on the stove. Add sugar and bring back to a boil. I pour the slightly cooled brine into jars. I close the lids and leave on the kitchen table until completely cooled.
7. I put the pickle in the fridge. After 3 days, try a delicious preparation and treat the household.

Video recipe

The classic marinating recipe is tasty and fast

Ingredients:

• Cabbage - 1 kg,
• Carrots - 1 piece,
• Vinegar 9 percent - 4-5 large spoons,
• Water - 500 ml,
• Sugar - 5 tablespoons,
• Vegetable oil - 5 large spoons,
• Salt - 1 tablespoon.

Cooking:

1. I put granulated sugar in a saucepan with water, pour vegetable oil and pour salt. Bring to a boil under the lid. Remove from stove and leave to cool.
2. I grind cabbage with carrots on a special grater. I mix. I fill the jar with vegetables.
3. A little cold, but hot pickle pour vinegar. I interfere. Pour into vegetable mixture. I'm waiting for it to marinate, 4-5 hours is enough.

Cabbage in jars with tomatoes for the winter

For harvesting you will need ripe tomatoes medium size with a dense structure.

Ingredients:

• White vegetable - 10 kg,
• Tomatoes - 5 kg,
• Salt - 350 g,
• Celery, dill seeds, cherry and currant leaves, hot peppers- taste.

Cooking:

1. My vegetables. Shredded vegetables. Leave medium sized tomatoes whole.
2. I spread chopped cabbage in a large basin, after - tomatoes. Top with currant and cherry leaves for flavor, celery and dill. This is one layer. I do at least three.
3. I cover the top with a clean cloth. I crush with a load. I follow the release of juice and the fermentation process. You need to wait 3-4 days.
4. I shift ready mix to banks. I put it to cool for 12-16 hours.

The product is ready to use!

Helpful advice. To speed up salting, you can prepare a special brine. For a liter of water you will need 2 tablespoons of salt and 150 g of sugar. I fill the product with brine. I'm waiting 2 days.

Pickled cabbage in jars with beets

Ingredients:

• Cabbage - 2 kg,
• Beets - 500 g,
• Carrots - 1 piece,
• Garlic - 1 clove,
• Water - 1 l,
• Sugar - 150 g,
• Salt - 2 large spoons,
• Black pepper - 10 peas,
• Bay leaf - 3 leaves,
• Table 9% vinegar - 150 g,
• Sunflower oil - 3 tablespoons.

Cooking:

1. I cut vegetables. Don't try to shred the cabbage too finely. I chop carrots and beets using a special vegetable cutter. This handy kitchen tool will help you make small sticks. I cut the garlic into pieces.
2. I mix the ingredients in a deep bowl.
3. I wash the lids under boiling water, and sterilize the jars.
4. I lay out a mix of fresh chopped vegetables in jars. I press hard.
5. I cook the marinade on the stove, adding spices to the water. I'm looking for a transparent color. At the end of cooking, I add vinegar.
6. I pour the brine into jars. I cork with lids, cool naturally. I transfer the blanks to the refrigerator. After 2 days you can open and eat.

Videos cooking

Cabbage in jars with apples

Ingredients:

• Cabbage - 2 kg,
• Carrots - 400 g,
• Apples - 4 things,
• Sugar - 70 g,
• Salt - 70 g,
• Allspice - 10 peas,
• Black pepper - 20 peas.

Cooking:

1. I grind cabbage and carrots with a special grater. I add salt and sugar. Mix thoroughly with gentle pressure.
2. I throw in peppercorns and bay leaves. Once again I mix vegetables with spices.
3. I do apples. Carefully take out the core. I cut into pieces.
4. I put vegetables in jars. I press a little, after I put the apple layer. Repeat several times until full. I leave 5 cm on top to release juice during fermentation.

Helpful advice. Place a deep bowl under each jar to prevent juice from leaking out. You can install one large tray under glass containers.

1. I leave the blank for 3 days. In the morning and evening, I pierce the vegetable mixture to release excess gases, using wooden skewer.
2. After 3 days, I put the blanks in the refrigerator. I let the dish brew for four days, not forgetting to use a wooden stick from time to time.
3. finished product I store in a cold place - a cellar or a refrigerator.

Helpful advice. sauerkraut serve on the table, adding finely chopped onion and particles soaked apples. Can be poured on top vegetable oil. It will turn out incredibly tasty.

Cabbage in jars with cranberries and honey

Instead of granulated sugar, the recipe uses a natural sweetener - honey.

Ingredients:

• Cabbage - 1 kg,
• Carrots - 2 pieces of medium size,
• Honey - 1 large spoon,
• Salt - 20 g,
• Cranberries - 15-20 berries,
• Lavrushka - 1 piece,
• Sunflower oil - 2 large spoons,
• Black pepper - 5 peas.

Cooking:

1. I clean and clean cabbage. I remove dirty leaves. Shred a vegetable using a spicy kitchen knife. Be careful! If you are not confident in your abilities, use a convenient vegetable grater.
2. I peel the carrots, then rub them on a grater.
3. I pour the cabbage into a bowl. I put salt. Mix thoroughly with your hands, gently pressing down.
4. I add other ingredients to the cabbage mixture. I mix.
5. I spread vegetables in pre-prepared containers. I tamp with the help of a pusher. I make several holes in the nylon kitchen lid. I cover the jars with new “closers” and send them to the refrigerator.
6. After a day, remove the containers and pierce the fermented mixture with a stick to release gases.
7. For full cooking it will take 7 days. Once or twice a day, take out the blanks and pierce. This is very important point cooking!
8. I spread the appetizer on a plate, pour over with vegetable oil and decorate with cranberries.

Helpful advice. Cranberries can be added fresh to ready meal or salt along with cabbage and carrots, making it a participant in fermentation.

Is it possible to salt early cabbage?

Salt early cabbage Can. Harvesting will not be a full-fledged replacement for a tasty and crispy snack made from late varieties, but in the case of a high yield of young cabbage, your efforts and labors in the country will not be in vain.

Ingredients:

• Young vegetable - 8 kg,
• Water - 8 l,
• Horseradish - 1 large root,
• Garlic - 100 g,
• Red beets - 300 g,
• Parsley - 1 bunch,
• Granulated sugar- 400 g,
• Salt - 400 g.

Cooking:

1. I am preparing the main ingredient for salting. Thoroughly wash and remove the top sheets if there is damage. I remove the stems.
2. Shred cabbage with a large and well-sharpened knife. Transfer to a large container.
3. I peel the garlic. I cut into small pieces. Peel the skin off the beets and chop them into coarse grater.
4. I put the vegetables in a large enamel bowl. First cabbage, then beets, top with chopped parsley and garlic. I repeat the layers several times.
5. I put a pot of water on the stove. I put sugar and salt. Bring to a boil, stirring thoroughly until the ingredients are completely dissolved.
6. I leave the brine to cool. Then pour into an enamel bowl. I close the lid with a large lid, press it down with a heavy object. I leave it in the kitchen for 2 days.
7. I transfer the pickling to clean jars. I close the top with plastic lids and put in the refrigerator. After 3-4 days delicious preparation ready to use.

How to salt cauliflower in jars for the winter

Ingredients:

• Cabbage - 1.5 kg,
• Beets - 1 piece of medium size,
• Carrots - 1 piece,
• Garlic - 3 cloves,
• Allspice- 3 peas,
• Black pepper - 6 peas,
• Water - 1.5 l,
• Sugar - 100 g,
• Salt - 100 g.