Cooking salted cabbage chunks. Lazy Recipes: Cabbage Pickled in Large Chunks

Cabbage can not always be kept fresh for the long winter months, so it is customary to salt, pickle and cook salads from it for the winter. For pickled cabbage, various types of acid are added to the mixture, and this is not always useful. The best option would be salting cabbage for the winter in jars. Here are the best homemade cabbage pickling recipes, and on the site you will find cooking options and.

Cabbage goes well with carrots, and carrots not only add flavor to the workpiece, but also give a more beautiful color. Pepper and bay leaf add a pleasant aroma of greens. Such a preparation can be safely served on the festive table, it is beautiful and perfect as an appetizer before hot dishes.

Required Ingredients:

• Cabbage - 2.5-3 kg;
• Fresh carrots - 2 medium pieces;
• Coarse salt - 2 tbsp. l.;
• Sugar - 1 incomplete tbsp. l.;
• Laurel - 3-5 leaves;
• Black pepper - 3-5 peas;
• Water - 1 liter.

How to salt cabbage at home - recipe:

1. First you need to prepare a brine in which the vegetables will be salted. To do this, you need to boil water, add salt and sugar to the water, hold it on the stove for another 2-3 minutes, then you can remove it from the stove and leave to cool thoroughly;
2. While the liquid cools, you can start preparing vegetables. Rinse the cabbage, cut it into several pieces, remove the hard stalk, cut off thick veins from the sheets, and cut the flesh itself into thin strips. You can use special knives or shredders;
3. Wash the carrots, peel, cut into thin long strips, similar to Korean carrots;
4. Mix the vegetables, knead a little with your hands so that they give juice;
5. We fill pre-prepared jars with prepared vegetables, periodically adding pepper and bay leaves to them;
6. After that, the pulp is poured with prepared brine, then covered with lids and left in the room for 3-4 days. Periodically, the pulp must be pierced with a long stick;
7. Now you can close the jars with lids and store in a cold place.

How to pickle cabbage with beets

Other vegetables are often added to cabbage. They allow you to get a more tasty and aromatic mixture. Beetroot complements the taste and gives the cabbage an amazing color, because salted cabbage has a pale hue. This recipe uses not only coarse salt and granulated sugar, but also fragrant bay leaf, spicy black pepper, cloves, horseradish, which makes the mixture more appetizing.

Required Ingredients:

• white cabbage - 4 kg;
• Beets - 2-3 medium fruits;
• Garlic - 1 head;
• Horseradish - 1-2 roots;
• Salt - 100 grams;
• Sugar - ½ cup;
• Bay leaf - 4 pieces;
• Carnation - 2 umbrellas;
• Black pepper - 8-10 peas.

How to salt cabbage in brine:

1. First, a brine is prepared, for it it is necessary to bring clean water to a boil, put the necessary salt, sugar, laurel, black pepper, cloves, put aside to cool;
2. While the brine is cooling, you need to prepare the vegetables, rinse the cabbage, cut out the hard stalk and coarse veins, cut into arbitrary pieces, you can cut the vegetables into thin strips, it does not matter much;
3. Peel the beets, cut into small cubes;
4. Peel horseradish and garlic, finely chop on a grater or through a meat grinder;
5. Slightly mash the cabbage so that the juice stands out, mix with garlic and horseradish;
6. Put the pulp in a jar, periodically adding beet cubes;
7. Cover the jar with a lid and put oppression on it, the mixture should be salted for about 2-3 days, during this period it is necessary to periodically stir the mixture;
8. After that, the workpiece can be closed and placed in a permanent storage location.

How to quickly pickle cabbage

In autumn, the harvesting season begins, the hostess can stand at the stove for hours and make blanks for the winter. But a simple recipe for salting cabbage for the winter will not require a lot of time from the hostess. The most important thing is to cut the pulp, but for this you can use a food processor and a special shredder. The preparation is easy to prepare, and the taste will turn out very good. You can add carrots to the mixture, but this is not at all necessary, the mixture turns out delicious and without carrots.

Required Ingredients:

• Fresh cabbage - 20 kilograms;
• Carrots - 600 grams;
• Salt - 400 grams.

How to pickle cabbage in a jar:

1. Wash the cabbage, remove the stalk, immediately chop it using any method, you can chop it into small strips, or you can chop it into large enough pieces, in any case, the flesh will be well salted and remain crispy;
2. Wash the carrots, peel and grate on a fine grater, you can also pass through a shredder;
3. Add a measured amount of salt to the prepared vegetables, mix well, put in a container for pickling (these can be glass jars, tanks, stainless steel basins, and so on), cover and equip oppression;
4. Store the mixture in a cold room or refrigerator for 3-4 days;
5. Then you can clean up for permanent storage.

How to salt cabbage for the winter in jars with pepper and garlic

Cabbage cooked according to this recipe does not require long cooking, and it can be stored throughout the winter months. Pepper and garlic added to the recipe will make the preparation spicy and interesting in taste. The spiciness can be adjusted independently and, if necessary, increase or decrease the amount of spices. Salted cabbage for the winter in jars is a storehouse of vitamins.

Required Ingredients:

• Cabbage - 3-5 kilograms;
• Carrots - 1 medium piece;
• Hot pepper in a pod - 1-2 pods;
• Garlic - 3-5 cloves;
• Salt - 20-50 grams.

How to salt cabbage for the winter in jars:

1. Wash the vegetables, peel them, chop them into strips of small thickness, chop them conveniently with the help of a special shredder in a food processor, in this case an ideal thin straw is obtained;
2. First cut the capsicum in half, then remove the seeds, you can take two pods and then the workpiece will turn out sharp;
3. Peel and finely chop the garlic, you can cut it into thin plates;
4. Mix all the vegetables, transfer to a suitable container, sprinkle with salt, its amount can be changed based on the desired taste of the final product;
5. The pulp must be washed with your hands until the vegetables release a lot of juice;
6. Put oppression on the mixture and mix it periodically for three days, after which the mixture must be tasted, if the taste is good, then you can transfer the mixture to jars and put it away for storage, and if the mixture is not completely salted, then you can leave it for another 1-2 days .

Recipe for pickling cabbage in jars with apples

Apples, for this recipe, as well as for, it is better to choose green late varieties, they have sourness and go well with vegetables. In addition to the fruits in this recipe, you only need coarse salt and water. In one preparation, you can prepare a large number of pickles. All components in this preparation do not lose their useful properties and remain crispy. This easy cabbage pickle recipe won't take long.

Required Ingredients:

• Fresh cabbage of late varieties - 10 kg .;
• Apples - 0.5 kilograms;
• Carrots - 500 grams;
• Coarse salt - 250 grams.

1. Rinse the cabbage, disassemble it into separate leaves, remove the stalk, cut off the coarse parts, then chop into small strips;
2. Peel the carrots, it is most convenient to grate it, you can use large or small ones, the main thing is that the pieces do not get too thick;
3. Rinse the apples, remove the core, and then cut into thin slices;
4. Combine all fruits, mix well;
5. Now you need to quickly boil the brine, for this you need to bring the water to a boil, dissolve the measured amount of salt in it;
6. Banks are prepared in advance, they can simply be washed, but the workpiece can then be stored in a cold room, or the cans can be sterilized, then it can be stored at room temperature;
7. Fill jars with pulp, tamping well;
8. Pour jars with warm brine, roll up with iron lids and turn over until completely cooled;
9. The blank will be ready in a week and you can already try it, and you can store it throughout the winter.

How to pickle cabbage so that it is crispy

Dill, added to the cabbage, gives the preparation color, taste and, of course, the aroma of fresh herbs. This combination contains a large amount of vitamins that can be obtained throughout the winter months, and we need them so much in winter. Apples in this case are not cut, but remain whole. Therefore, this recipe allows you to salt cabbage in a jar quickly, as well as apples.

Required Ingredients:

• White cabbage - 3 kilograms;
• Apples - 1.5 kilograms;
• Carrots - 200 grams;
• Salt - 3 tbsp. spoons;
• Sugar - 2-3 incomplete tablespoons;
• Dill seeds - 3 tbsp. l.;
• Water - 2.5-3 liters.

Step by step cooking instructions:

1. Rinse the cabbage, cut the stalk, cut into slices or thin strips;
2. Rinse apples, select spoiled ones, only good fruits can be used,
3. Wash the carrots, peel off the skin, grate;
4. Now is the time to prepare the brine, to prepare it, pour sugar, salt into cold water, stir until the crystals dissolve;
5. In a container, mix the pulp of cabbage, chopped carrots and dill seeds;
6. Place the pulp in a container, tamp well, pour 0.5 liters of brine, lay the apples tightly in one layer, then put part of the pulp again, pour the brine, then again a layer of apples and the final layer of pulp, once again tamp everything properly, pour the remaining brine, put a plate on top and put oppression so that the brine comes to the surface;
7. Under oppression, the workpiece must be kept for about a week, then the mixture can be put into jars and sent to a permanent storage location.

Salted cabbage may be too salty, but it can be rinsed in running water before eating to free it of excess salt. For salting, cabbage of late varieties is used, in this case, it will turn out crispy and tasty.

Salted cabbage is present in the cuisine of a large number of countries. This is a great appetizer for both homemade dinners and festive dinners. There is such a saying about salted cabbage: “If you put it on the table, it’s not a shame, if they eat it, it’s not a pity.” But seriously, this is a huge source of vitamins, not only raw, but also stewed, boiled and pickled.

Even the ancient Romans noted its healing properties. Both certified doctors and folk recommend cabbage as a remedy. Juice is used for diseases of the stomach, colitis, gastritis. In addition, it is a delicious dietary product.

Sauerkraut is a simple and quick dish to prepare, but at the same time very healthy and tasty. The value of such a blank is that the cold method, more than hot, allows you to save all the vitamins and minerals. Our grandmothers knew that cabbage in this form becomes more useful fresh. It is especially rich in vitamin C, the presence of which strengthens the immune system and helps in the fight against infections and viruses.

Lots of delicious cooking options. Each of them is unique in its own way. Below we give some of the most successful salting recipes with photos. How to salt, how long it takes to cook, storage conditions for cabbage snacks - we'll tell you about everything.

Cabbage with beets in jars in large pieces

Ingredients

Servings: - +

• cabbage 2 kg
• beet 300 g
• carrot 200 g
• garlic 70 g
• salt 40 g
• sugar 150 g
• water 1 l
• allspice 10 pieces.
• black pepper 10 pieces.
• sunflower oil60 ml
• vinegar 6% 150 ml

per serving

Calories: 52 kcal

Proteins: 1.2 g

Fats: 1.5 g

Carbohydrates: 8.3 g

30 min. Video recipe Print

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Recipe for spicy cabbage slices in Caucasian style

Cooking time: 30 minutes

Servings: 15

Energy value

In 100 g of product:

• calorie content - 21.5 kcal;
• proteins - 1.2 g;
• fats - 0 g;
• carbohydrates - 4.2 g.

Ingredients

• cabbage - 1.5 kg;
• beets - 300 g;
• hot pepper - 100 g;
• greens - 10 g;
• garlic - 20 g;
• salt - 40 g;
• water - 1 l;
• vinegar 6% - 40 ml.

Cooking process

1. Divide the head of cabbage into 8-10 parts.
2. Cut the beets and peppers into strips, chop the garlic and herbs.
3. Put in a container in layers: 1 - cabbage; 2 - beets; 3 - greens; 4 - hot pepper; 5 - garlic.
4. Prepare the marinade (cold way): stir the salt and vinegar in the water.
5. Fill them with vegetables.
6. Put under pressure for 2-3 days.
7. Store in refrigerator or basement.

Recipe for pickling cabbage

Cooking time: 1 hour

Servings: 50

Energy value

In 100 g of product:

• calorie content - 27.7 kcal;
• proteins - 1.7 g;
• fats - 0 g;
• carbohydrates - 5.2 g.

Ingredients

• cabbage - 10 kg;
• carrots - 300 g;
• cranberries (or lingonberries) - 200 g;
• salt - 400 g;
• water - 10 l.

Cooking process

1. Clear the head of the top leaves.
2. Rub carrots.
3. Dip the cabbage into a barrel, on the bottom of which first lay the removed leaves.
4. Between the forks, layers shift the cranberries and carrots.
5. Top everything with cabbage leaves.
6. Put a cloth napkin, put a large plate and press down with some kind of load.
7. Mix all the salt in 10 liters of water.
8. Pour the prepared brine and leave for 3 days at room temperature. Periodically pierce with a stick in order to release air.
9. Store in a cool place.

instant cabbage recipe

Cooking time: 40 minutes

Servings: 50

Energy value

In 100 g of product:

• calorie content - 27.7 kcal;
• proteins - 1.7 g;
• fats - 0 g;
• carbohydrates - 5.2 g.

Ingredients

• cabbage - 1.5 kg;
• carrots - 200 g;
• garlic - 15 g;
• salt - 40 g;
• sugar - 80 g;
• black pepper - 3 pcs.;
• vinegar 9% - 40 ml;
• water - 300 ml.

Cooking process

1. Cut a whole head of cabbage into 10-12 pieces.
2. Chop carrots and garlic.
3. Prepare the brine: boil water, add sugar, salt, pepper to it. Boil for 5 minutes, turn off and pour in the vinegar. Refrigeration is not required.
4. Put vegetables in a container, you can crush them.
5. Pour hot brine over and set aside.
6. After 2 hours, remove the load, and mix the vegetables.
7. If you cook cabbage according to this recipe in the evening, then in the morning you can already try it.
8. Store salt in a cold place.

As you can see, pickling cabbage is quite simple. For all the above recipes, it is better to take late varieties, as they are more dense and crispy. White heads of cabbage have time to be saturated with useful substances from the soil, thanks to which the snack dish is prepared quickly and turns out delicious.

Important: the choice of containers is one of the important conditions for high-quality salting. It can be glass, wooden and clay containers. Do not salt in iron or aluminum dishes. The taste and appearance of the snack may deteriorate. It is not customary to roll up cabbage; it is already well stored in the refrigerator or cellar.

You can also cook using the grandmother's method, chopping it, rubbing it with salt and putting it in a bucket. You can easily find such photo and video recipes on our website. But if you want variety, it is better to cook salty slices with spices, flavor them with dill and enjoy the new taste. With the advent of winter, you can eat this yummy without fear of ruining your figure. On the contrary, cabbage helps lower cholesterol and reduce blood sugar.

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Salted cabbage is a traditional Russian dish. It always becomes a wonderful decoration for 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 intricacies of such a culinary process as quick salting.

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. A good cabbage for seaming has the following characteristics:

Recipes for canned salted cabbage require advance preparation. It consists of the following:

1. Remove from the head a few sluggish top layers, cut into 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 for quick salted 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

The hot method allows you to get pickles as quickly as possible, literally in a day you can already try the dish. 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. A quick pickle will be a great addition to any dish. 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 of table vinegar (preferably natural apple).

Recipe step by step:

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

Preparation for the winter in banks

Sauerkraut contains folic acid and vitamin C, which are very beneficial 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 enhance the taste.

Ingredients:

• cabbage (about 1.7-2 kg);
• large carrots;
• 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. Each new layer must be pressed well until the juice comes out. Cover with a cloth and leave at room temperature.
4. For the circulation of gases several times a day, it is necessary to pierce the workpiece with a wooden wedge. If this is not done, then the dish will be bitter.
5. The dish will be ready when it stops fermenting. You can understand this by how the gases stop coming out. After that, the 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. Pour in the vegetable mixture, 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 tasty and spicy salad, which is a must-do. Unusually looks on the table, attracts attention with its brightness. The recipes for white salted cabbage with vegetables are very simple, but the dishes according to them are simply excellent. They give them a unique flavor. In winter, such a salad will be simply irreplaceable 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 with 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. The special ingredients in the composition make the canned dish durable, and also help strengthen the immune system and help in the prevention of 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. In a separate container, dilute 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 for fragrant salted cabbage in Armenian require special ingredients, 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. Cut the cabbage into portions, cut the rest of the vegetables into 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. A great option for those who are on a diet. There are many vitamins A, C, B, iron, potassium. The use of pickled cabbage helps to normalize 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. Even a novice can cook a delicious dish using it. The material shows all the secrets of shredding cabbage for quick pickling, many subtleties are explained. This video is a must-see for anyone who wants to pickle cabbage.

The most delicious and crunchy cabbage is obtained if you ferment it on the FULL MOON, as well as on the GROWING and ARRIVING moon.
These are the 6th, 7th, 13th, 14th, 15th and 16th lunar days of November.
Salting cabbage in 3-liter jars.

RECIPE 1.
INSTANT CABBAGE.

Chop the cabbage into thin strips or cut into pieces. Pack tightly into a 3 liter jar. Pour cold water, dissolving 2 tablespoons of salt in it (water 1-1.5 l). Leave the jar warm for 2 days. Then drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and use. Sprinkle cabbage well with carrots. grated on a large grater.

Line the bottom of the jar with the top cabbage leaves. Finely chop the rest of the head of cabbage, leave a few cabbage leaves whole, they will come in handy later. So grind the shredded cabbage with salt, grated carrots, so that it gives juice (this is if for soup). If salt for a snack - add cumin, cranberries. Push tightly into a jar, cover with the left cabbage leaves, cover with a clean cloth - and put a load on top. You can eat on the second or third day.

RECIPE 2.
FOR ONE 3-LITER JAR

Ingredients:

●1 large head of cabbage
●1 medium carrot
●1 tbsp. a spoonful of sugar
●salt to taste

Preparing sauerkraut:

Cabbage, wash and remove outer leaves. Cut in half and finely chop.
We put it all in an enameled cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then we knead it with our hands (like dough) so that the cabbage juice stands out, and the cabbage becomes translucent. At the same time, you need to salt the cabbage a little - so it will be more convenient and faster to knead it.

Taste the cabbage all the time, I salt to taste - as a result, the cabbage should be a few saltier than necessary - the salt will then go away when the cabbage turns sour.

And in order for the fermentation process to begin, add sugar, a little about a tablespoon for the whole head of cabbage.

Carrots should be peeled and grated on a coarse grater.

Attention! Put carrots in cabbage only when you are ready to put it in a jar - you don’t need to crush carrots with cabbage - it will not taste good.

Mix gently
When all the cabbage is laid, it is necessary to put oppression.
I use an ordinary nylon cover as oppression - it is quite enough for such a volume.
Press the lid firmly in, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, cabbage will turn out loose and soft, but we need dense and crispy.
So we finished salting cabbage for the winter, we got a full 3-liter jar.

But there was a lot of cabbage juice. Do not spill it under any circumstances!
The laborious process of salting cabbage for the winter is over, but that's not all!
It will be ready in three days.

Our next steps are:
We put a jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will be on the table. By the way, we put that small jar of juice next to it on the table (everything will wander there too).
The cabbage will ferment at room temperature for 3 days.
All this time, you will need to free it from the formed gas - hydrogen sulfide - in the morning and in the evening - the smell is certainly not pleasant ... but tolerable, the main thing is not to leave it in the cabbage. To do this, you will need to pierce it to the bottom with a thick knife - you will see and feel how the gas comes out.

On the first day it will be a little, on the second more, and by the evening of the third day the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - the first day just press the lid and the gas will come out by itself.

When you pierce the cabbage, you need to remove the lid, then put it back in the jar, because it will play the role of oppression.

If there is a lot of juice, pour it into a jar.
By the evening of the third day, sour juice is formed in this jar, and some kind of viscous and slimy, do not be afraid, it should be so.

We pierce the cabbage thoroughly for the last time, “squeeze” all the hydrogen sulfide out of it, take out the “oppression”, pour the juice from a half-liter jar, close it with a nylon lid and send it to the refrigerator for storage.

That's all! Now you know how to salt cabbage for the winter in a jar!

By the way, in a day you will notice that the juice is well absorbed into the cabbage, so you should not pour the juice out of the jar if it does not fit all, just let it stand in the refrigerator next to the 3-liter jar, and 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 of salt.
Optionally, to improve the appearance and taste, you can add:
●500g carrots, grated on a coarse grater or cut into narrow strips;
●and/or 1 celery root;
● or 1 kg of whole or chopped apples;
●or 100-200g cranberries;
● cumin - to taste.

Cooking:

Shred the cabbage and mix evenly with salt. For uniform salting, place the cabbage in a wider container and hold for 0.5-1 hour. Next, put the cabbage in a bucket (pot or in jars), tightly compacting to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from spoilage. Place a clean piece of white cloth on top, on top of it a wooden grate (you can use a plate of a suitable diameter), on which to put oppression. As oppression, you can use a jar of water. The grate (or plate) in about a day should be immersed by 3-4 cm in the juice released from the cabbage.

During the fermentation of cabbage, gases with an unpleasant odor are released. To remove these gases, you need to pierce the container with cabbage to the bottom with a pointed, smooth stick every 2 days until the release of gases stops.

The readiness of cabbage comes in 15-20 days, depending on the temperature in the room.

Arrange the finished cabbage in 3-liter jars and put in the refrigerator.

After dredging the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because. cabbage left without brine quickly deteriorates and loses some of the vitamin C it contains.

RECIPE 4.
SALTING CABBAGE IN PIECES.

Cooking:

We cut the cabbage into pieces, put them in jars, and sprinkle each row with carrots, grated on a coarse grater, and chopped garlic. For a 3-liter jar - 1 head of garlic. Strongly do not stuff the cabbage!

The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with the top of salt and 150 g of sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g of vegetable oil.

RECIPE 5.
CABBAGE PICKLED WITH VINEGAR.

For 5 liters of cold water, take one bottle of vinegar, 2 cups of sugar. 1.5 cups salt, carrots. Cabbage cut into pieces, can be cut into 4 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 seeds or dill, 200 - 250 g of salt;
● 10 kg of cabbage, 25 g of cumin or dill seeds, 100 g of dried juniper berries, 200 - 250 g of salt;
● 10 kg of cabbage, 300 - 500 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of parsnip root, 200-250 g of salt;
● 10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley, celery and parsnip roots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dill or caraway seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves;
● 10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of cumin or dill seeds, 80 g of dried juniper berries;
● 10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt;

RECIPE 6.
CABBAGE "PO-GEORGIAN".

Ingredients:

● 1 medium head of fresh white cabbage;
● 1 table beetroot;
● 1 red hot pepper;
● 4 cloves of garlic;
● 100 g of green celery;
● vinegar to taste;
● 1 tbsp. a spoonful of salt per liter of water.

Cooking:

Cut cabbage into large squares, beets into thin slices, chop celery and pepper.

Lay everything in layers, sprinkle with chopped garlic.

Pour a boiling solution of salt, water and vinegar, which should completely cover the vegetables.

Leave for 2 days in a warm place, then in the refrigerator.

Unfortunately, cabbage prepared according to this recipe is not subject to long-term storage.

RECIPE 7.
CABBAGE FESTIVE.

Ingredients:

● 4 kg of cabbage;
● 8-12 cloves of garlic;
● 250 - 300 g beets.

For brine per 1 liter of water:

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

Cooking:

Cabbage cut into large pieces. Place in an enameled pan, put sliced ​​raw beetroot and thinly sliced ​​garlic between the pieces of cabbage.

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