Cooking salted cabbage for the winter. Other ways to quickly pickle cabbage

To prepare delicious sauerkraut, you need to buy a hard, juicy head of cabbage, preferably white-headed rather than green. Before starting work, cut and taste raw cabbage, if it seems that the cabbage is bitter, it is better to cook something else from it.

One of the most important conditions for salting and sourdough cabbage is cleanliness. All utensils, as well as the table and hands when cutting, laying and piercing cabbage, must be clean so that the cabbage is fermented with the "necessary" bacterium.

Cooking:

I always try to put a few apple slices at the bottom of the dishes in which I salt the cabbage. It lends a little of its flavor to the cabbage and it is believed that salted cabbage is crunchier with an apple than without it. But without an apple, cabbage also turns out good. Apples are delicious too.

Then you need to mix the carrots and cabbage, add salt and mix the cabbage again. This can be done in a large bowl or directly on the table.

After adding salt, the cabbage must be quickly placed in a container in which the cabbage will be fermented (a saucepan or a bucket with a volume of at least 3.5 liters.)

Salts for salting cabbage should be taken 2% of the total weight of cabbage with carrots. My total weight of chopped cabbage with carrots turned out to be 2 kg, so I take 40 grams of salt (this is 2 tablespoons without a slide).

We tightly put the cabbage in a bucket and build a press (I put a plate on top and put a 3-liter jar of tomato). Cabbage juice will immediately cover the plate. Further, the amount of juice will increase and on the second day air bubbles will appear on the surface.

1-2 times a day, the press should be removed and the cabbage should be pierced to the bottom with a clean knitting needle or knife, expelling air bubbles.

So cabbage is fermented at a temperature in the kitchen of 18-22 ° C for 3 days. Then try the cabbage, if the taste is good, remove the press and put it in the refrigerator (if there is not enough space in the refrigerator, you can put the cabbage tightly in jars and pour cabbage juice over it). If the cabbage has not fermented yet, we wait another 1 day.

In the cold, the fermentation process will end, and if the cabbage is not put in the refrigerator, it can become very sour and deteriorate (after all, we have a small amount of cabbage, and the temperature in the kitchen is usually warm.)

I use peppercorns in the recipe. I crush them a little and put them between the cabbage when laying it. Also use dill seeds or small bay leaves (anything one). When fermented, the cabbage gets their aroma from these spices.

Refreshing, tasty, healthy sauerkraut is ready! Now it is enough to add onion and fragrant vegetable oil and you can enjoy.

This is the most popular preparation among housewives. There are probably no people who have never tried to pickle cabbage for the winter. Crispy, sour, with various additives, ranging from carrots and apples, and ending with various spices. Even honey, and that, can be added. Tasty and healthy. A storehouse of vitamins in a jar that will support you all winter. Vitamin C alone is worth something in the winter! And you don't have to go to the pharmacy. The mass preparation of this product is just beginning. We will not stand aside, we will also pickle, ferment, marinate. In order to diversify your menu in winter and cook both the first and the second. Or a simple salad with onion and vegetable oil. Persuaded? Shall we cook?

How to salt cabbage in jars for the winter: a simple recipe

For salting, take a strong head of cabbage, juicy carrots, salt and water. The cabbage will be salted in a salty brine, this is quite easy and not very troublesome. The method is called cold because the brine does not boil. From the simplest and cheapest ingredients, you can make a blank that will turn out not only juicy, but also crispy. It is convenient to prepare such an appetizer at home, so that at the right time, when the guests unexpectedly appeared, you could treat them to a wonderful cabbage!

Ingredients:

• 1 kg. white cabbage;
• 200gr. carrots;
• 150gr. salt;
• 1.5l. water.

How to salt cabbage for the winter in jars to be crispy

We leave it in the room to salt for 1-2 days, then close the lids and store in the refrigerator.

Salting cabbage for the winter in brine recipes are very tasty

I will share a delicious, proven over the years recipe for seaming. Why I love it: for its simplicity and speed of preparation. You can taste it in a day. You won't even have time to salivate when everything is ready. And the products are the simplest, affordable. Exotic is certainly good, but the soul asks for its own, dear. So - this dish will always be happy. I'm so sure.

What do we need:

• 0.5 head of cabbage;
• 1 carrot;
• 0.5 l. water;
• 1 tbsp salt;
• 0.5 tbsp Sahara.

How to salt cabbage for the winter

When is it better to salt cabbage for the winter according to the lunar calendar

Knowledgeable people - astrologers, advise salting only on the growing moon. 1-3-5 days after the new moon. Then the product is obtained with a pleasant aroma, crispy, white. Without mucus and darkening.

It is impossible to engage in harvesting on the full moon and on the waning moon, the result is soft, not tasty, and quickly deteriorates.

Good days for cooking:

• October 2018: 08.10 - 12.10, 18.10 - 22.10, 25.10.
• November 2018: 11/8, 11/14 - 11/15, 11/17 - 11/20, 11/22, 11/24, 11/25.
• December 2018: 12.12, 14.12, 17.12, 19.12, 24.12, 26.12 - 27.12, 29.12.

In ancient times, not only the phases of the moon were noted, but also the day of the week played a significant role in the preservation of vegetables. They said that if vegetables are feminine, then they should be harvested on the same days - Wednesday, Friday and Saturday. This is probably correct. But already in times closer to us, they noticed that if a man cooks, then his day is Monday or Thursday. And for a woman, days were set aside - Wednesday or Saturday. But Wednesday was more popular. There was no mention of Friday at all. So everything is relative...

They are also guided by the signs of the zodiac. In what sign is the waxing moon giving the go-ahead for salting? These are Taurus, Aries, Sagittarius Capricorn. Start shredding. On other days, refrain.

To observe or not to observe all folk signs is up to you. In my observation, the variety also plays an important role in proper preparation.

How to salt cabbage for the winter

Choose a white-headed beauty best of the late variety. Early or precocious will not be so especially crispy. The fork should be elastic, white, without damage, not dry. Color - soft cream. I chose the variety for myself - Geneva, Belarusian is not bad, Slava - also proved itself from the best side. Taste, bitterness should be absent, the taste is sweet, the sound is crisp. If the head is slightly frozen, remove the top leaves and you can use it. But if the head is completely frozen, it’s better not to risk it and don’t buy it. Nothing good will come of this.

It is better to take wooden dishes for harvesting (barrel, tub), but if this is not possible, use enameled (pot, bucket) or glass (jars). Do not use aluminum or some other - it will oxidize, the vegetable will turn black, and it will be bitter. I won’t say about plastic, you can also add salt in it, but I don’t risk it.

Salting cabbage in jars for the winter with aspirin

This is a pretty controversial recipe. The fact is that acetylsalicylic acid, or as the people also call aspirin, is used instead of vinegar. There are enough medicines in our life, skeptics will say, and they will be right. Vinegar is a synthetic extract, experts will object, it is also harmful to the body, one can argue about its safety .... And there is nothing to object. So it's a double edged sword. But when using aspirin, pickled products are stored for a very long time, almost a year. Moreover, the crunchiness and taste remain unchanged. And here is the recipe itself:

• medium cabbage - 2 pcs;
• carrots - 1-2 pieces;
• sugar - 3 tbsp;
• rock salt - 3 tablespoons;
• bay leaf - 2 pieces;
• black peppercorns - 8 pcs;
• acetylsalicylic acid - 2-3pcs;
• water for filling.

1. Prepare vegetables, cabbage and carrots, peel and wash under running water.
2. Banks will be sterilized.
3. We chop the forks into “noodles”, chop the carrots on a grater with large holes. We mix.
4. At the bottom of a clean, dry 3 liter jar, pour 1/3 tbsp. sugar, salt, 3 peppercorns, 1 bay leaf. Grind an aspirin tablet into powder. We divide this proportion by three times - at the bottom, middle and at the end - under the neck of the dish.
5. Fill jars halfway with vegetable mixture. Then the same proportions of spices, again a mixture of vegetables and at the end a tablet with spices.
6. We boil water, pour hot liquid into a jar, after 5 minutes add it to the very neck, tighten the lid. Leave to cool and then put in a cool place.

Thanks to a small tablet, cabbage will not ferment, spoil, or become moldy. The color will remain natural, white. It won't affect the taste.

That's the whole recipe. Who liked it and you want to cook, I will be glad that I shared it for good reason.

What arguments did it take for us to finally realize all the benefits and advantages of homemade preparations made from natural products? Our ancestors knew the secrets of obtaining healthy food that could become a great snack, stuffing for pastries, a component of the first and second courses, a folk cure for many diseases.

In order not to repeat in the presented recipes the rules that are unchanged for any salting of cabbage, we will take into account several mandatory requirements. We use large and dense heads of light color as raw materials. From such vegetables, figuratively speaking, juice splashes! We need late autumn varieties, "tacked" by the first frosts.

For salting cabbage for the winter, a room temperature of 22 to 25 ° C is required. Otherwise, the fermentation process will be long and sluggish, the product will overstay, it will become tasteless. Cleanliness is assumed a priori!

Ambassador of cabbage for the winter - Russian classic

Since we cook in different volumes, the presented recipe suggests the calculation of products per kilogram of cabbage. We keep in mind that the fermentation process does not depend on sugar crystals, but on its content in cabbage. The sweeter it is, the better!

Ingredients:

• white fork - 2 kg;
• small juicy carrots - 2 pcs.;
• laurel leaf - 4 pcs.;
• salt - 20 g;
• peppercorns - 8 pcs.

Cooking.

1. We rinse the head of cabbage, holding it by the stalk so that water does not get inside the vegetable. We wet the forks with napkins (towel), remove the upper leaves, cut into 8 parts.
2. Cut the cabbage with a sharp knife (special shredder). We do this not too thinly so that the pieces of vegetable do not become soft, do not lose their crispy properties. The length of the strips is up to 3 cm. These rules are taken into account in almost all methods of salting, pickling or pickling. Throw away the stalk.
3. Sprinkle the shredded cabbage with salt and lightly press on the pieces of vegetable until drops of juice appear. To keep the cabbage white and beautiful, we do this before joining with carrots!
4. Add peppercorns, bay leaves, place the vegetables in a sterilized container, mix, tamping the food a little. We cover the food with a cloth (gauze), leave for two days.
5. We pierce the food with a wooden stick up to five times a day so that gas bubbles come out. After the specified time, we expose the products for another three days in a cooler room (up to 18 ° C). For long-term storage, a temperature of 0 to 2 degrees is required.

How to pickle cabbage with beets

Ingredients:

• white vegetable - 6 kg;
• chili pepper - 2 pods;
• garlic cloves - 10 pcs.;
• salt - 60 g;
• beets - 1.5 kg;
• peppercorns - 10 pcs.;
• vinegar (9%) - 15 g.

Cooking.

1. Cut the prepared cabbage into small triangles. We divide the beets into strips up to 4 cm long, up to 3 cm thick.
2. Grind the chili, cut the garlic cloves in half. We mix all the vegetables together with peppercorns, put them in an enamel pan.
3. In another container, heat water with coarse salt. After the start of boiling, add vinegar, after a minute pour the cabbage with marinade. We cover the vegetables with a plate, set oppression on top (dishes with water).
4. We lay out the cooled pickling components in sterilized cylinders, fill them again with a fragrant composition, roll them up, and send them to storage.

Cabbage for the winter in jars

Ingredients:

• white vegetable - up to 2.2 kg per 3-liter cylinder;
• carrot roots - 2 pcs.;
• peppercorns, laurel leaves - 3 pcs.;
• salt, regular sugar - 2 tbsp. l.;
• bottled water - 1.5 l.

Cooking.

1. First we prepare the brine. We boil water with the addition of salt, peppercorns and laurel leaves, then cool the mixture to a warm state.
2. We chop the prepared cabbage, mix it with grated carrots, put it in a balloon, tamp it a little, pour it with warm brine, cover with gauze.
3. We put the jar in a deep plate to collect the juice released during the fermentation process. We expect 2-3 days, periodically piercing the cabbage. We monitor the level of brine. If it is not enough, we replenish from the accumulated liquid. We rearrange the finished product from a warm place to a cold place.

Cabbage for the winter with garlic and pepper

Ingredients:

• dense head of cabbage - 2.5 kg;
• Bulgarian pepper (different colors) - 1⁄2 kg;
• regular sugar - 50 g;
• onion - 1⁄2 kg;
• oil (sunflower or olive) - 20 g;
• salt - 60 g;
• vinegar (7%) - 120 g.

Cooking.

1. Shred the prepared cabbage, rub lightly with sugar and salt, add fresh butter. Pepper (without seeds) cut into strips, peeled onions - half rings. We mix the products.
2. We dilute the vinegar with slightly heated water (1: 2), add it to the vegetables, put it in sterilized cylinders, lightly tamp. We put the food in a cool room, in a week the food is ready.

Spicy salted cabbage for the winter

Ingredients:

• chopped cabbage - 500 g;
• garlic cloves - 5 pcs.;
• bulbs - 4 pcs.;
• chopped sweet carrots - 300 g;
• vinegar (9%) - 20 g;
• bottled water - 1.7 l;
• regular sugar - 140 g;
• a pod of hot pepper;
• salt - 20 g;
• peppercorns - 15 pcs.;
• laurel leaves - 4 pcs.;
• cumin and cloves are used to taste.

Cooking.

1. Chop the onion into rings, mix with cabbage and carrots.
2. We spread in layers in a sterilized balloon. We start with the cabbage composition, then we place the pieces of root crops and onions. We complete the laying of products with garlic cloves, divided into thin plates. Fill the mass with vinegar.
3. We fill the pan with water, add salt, sugar and spices, bring the composition to a boil, after a minute pour the vegetables with a fragrant solution. We leave the salting warm for 12 hours, after which we send it to the refrigerator. A day later, we try a luxurious salad.

Salted cabbage with dill seeds

Ingredients:

• juicy cabbage - 5 kg;
• salt - 50 g;
• the number of grains of dill and cumin is selected according to preferences.

Cooking

1. We cut the head of cabbage into small strips, sprinkle with salt, add spices, lay out in sterilized jars, tamp well.
2. We close the cylinders with polyethylene lids, remove the canned food in the basement. After 10 days, the snack is ready to eat.

How to pickle cabbage with apples

Ingredients:

• chopped white cabbage - 10 kg;
• fresh apples - 1 kg;
• cranberries and lingonberries - a handful;
• coarsely grated sweet carrots - 300 g;
• salt - 2/3 faceted glass.

Cooking.

1. Cut apples into quarters. So that the slices do not darken, place the fruit in slightly salty water. We spread the products in an enameled pan, cover with a flat plate, press down with oppression, leave for 12 days at a temperature of up to 20 ° C.
2. When the mass of vegetables slightly decreases in size, and the released juice becomes transparent, put the pickle in jars, close with nylon lids, send it to the refrigerator.

Cold salting option

Ingredients:

• chopped cabbage - 4 kg;
• coarsely grated carrots - 400 g;
• bottled water - 1.5 l;
• salt and sugar - 20 g each.

Cooking

1. We dissolve the salt in purified water, wait for the start of boiling, then cool the composition.
2. We mix the prepared vegetables, place them in cylinders, fill them with cooled brine, cover the containers with gauze (we wash the fabric periodically). We leave the workpiece for three days in a warm room (we often pierce it), then put it in the basement for winter storage.

Quick pickling of cabbage in a hot way

Ingredients:

• chopped cabbage - 6 kg;
• chopped carrots and sweet peppers (without seeds) - 200 g each;
• for brine you need: 80 g of regular sugar and 50 g of salt per 1 liter of bottled water.

Cooking

1. In an enameled bowl, mix the prepared vegetables, put them in sterilized cylinders.
2. We dissolve salt and ordinary sugar in bottled water, heat the composition to a boiling state, continue the process for another three minutes. We fill the cylinders with cabbage with hot brine, leave it warm for a day, then send it to the cellar.

Cabbage for the winter in a bucket

Ingredients:

• chopped cabbage - 10 kg;
• coarsely grated carrot roots - from 500 g;
• horseradish leaves;
• cranberries and lingonberries - in a faceted glass;
• salt (not iodized) - 250 g;
• cumin - 2 g.

Cooking.

1. Thoroughly wash the bucket, cover the bottom with clean horseradish leaves, spread cabbage and carrots in layers, sprinkle with lingonberries and cranberries. We cover the container with a cloth (gauze), put oppression (clean stone) on top.
2. We leave it warm for 10 days (do not forget to pierce the products), then we send it for storage in a cold room at a temperature of at least 2 ° C.

Cabbage for the winter in jars

A popular pickling method, in which we use 10% carrots and 2 percent salt, taking into account the entire mass of the white vegetable. We use the classic salting method given in the first recipe. We put the prepared cabbage in an enameled pan, cover it with a plate, set oppression, wait for three days.

We sterilize 3-liter jars. We mix the cabbage again, releasing the remnants of bubbles with gas, put it in dry cylinders, fill it with the released juice. We close the containers with nylon lids, put them in the refrigerator or basement.

Cabbage with cranberries in barrels

The best containers for salting are containers made of beech or oak. We fill new barrels with water, leave for a month, change the liquid every five days. This procedure is necessary to remove tannins, which, when released into the product, cause it to darken.

Ingredients:

• beets - 150 g;
• white fork - 2 kg;
• bottled water - 0.5 l;
• celery root - 150 g;
• garlic cloves, peppercorns - 6 pcs.;
• coarse salt - 60 g;
• a mixture of greens from mint, savory, dill, basil - 100 g;
• vinegar 9% (table or wine) - 15 g.

Cooking.

1. We divide the prepared cabbage into 8 parts, place it in an enameled container, pour boiling water over it, boil for three minutes, transfer to ice water.
2. Peeled beets are divided into thin plates, boiled separately together with garlic cloves in a slightly salted liquid. After three minutes from the start of boiling, we remove the products from the container, cool.
3. We clean the beets, chop with sticks. Divide the garlic and celery root into equal small pieces. We combine all the vegetables, put them in a glass or clay container.
4. We fill the pan with water, put the vinegar and coarse salt, heat to a boil, then cool. Pour the vegetables with the prepared marinade, close the cylinders with nylon lids (parchment paper), keep warm for three days, then put them in a cool room. We serve Georgian appetizer without beets!

Publication date: 08/30/2018

Salted cabbage is a frequent guest of our tables and a component of many dishes. It can be put in soup, salads and pastries. Yes, and in its pure form, such a salad, seasoned with unrefined oil and onions, is very good.

Recently, we reviewed several pickled cabbage recipes. And today I would like to touch on the topic a little pickling or sauerkraut.

Salad in this way is tastier and healthier. After all, unlike pickling, the fermentation process is accompanied by lactic acid, and not citric or acetic. That is, it does not require additional preservatives. Eating such a dish is useful even for children.

However, there are still cases when it needs to be salted as soon as possible. Here we have to resort to the help of vinegar. But this is not scary, because we add it a little and the taste is preserved.

Today, according to the plan, we have 4 recipes for the most delicious salted cabbage. Preparing them is simple, without complicated procedures. Even a novice hostess will cope with them. So, let's begin…

• How to quickly pickle cabbage at home in 2 hours
• How to pickle cauliflower for the winter in jars
• How to pickle cabbage so that it is crispy
• Salting early cabbage for the winter in jars

How to quickly pickle cabbage at home in 2 hours

If you suddenly want to crunch on salted cabbage, I offer you this recipe. It is slightly different from traditional salting. In order for the cherished snack to appear on the table after 2 hours, it must be marinated in hot brine with the addition of vinegar. This is the only way the salad will soak up the marinade faster. It turns out very tasty.

Ingredients:

• 3 kilograms of cabbage;
• 3 medium carrots;
• 4 cloves of garlic;
• one and a half liters of water;
• a glass of granulated sugar;
• 3 tablespoons of salt;
• a glass of vegetable oil;
• a glass of vinegar.

Step by step recipe description:

1. Chop the cabbage with a knife. Peel the carrots and rub through a grater. Then they need to be combined in one bowl, add the garlic passed through the press to them.

2. Put water on the stove, add all the other ingredients from the list of ingredients, in addition to vinegar. Stir until the grains of sugar and salt dissolve. Bring to a boil and remove from stove. Add vinegar and stir.

3. Pour hot liquid over salad and mix thoroughly. Cover and leave directly on the table. After 2 hours, the contents will cool down and you can eat it. If you want to enjoy a cool snack, you can place it in the refrigerator for a while after cooling.

4. Hot pickle and vinegar did their job and the salad is ready! It turns out very tasty and appetizing. To taste, you can increase or decrease the amount of garlic, add your favorite spices and herbs.

How to pickle cauliflower for the winter in jars

For the winter, you can prepare not only white cabbage, but also its colored relative. It turns out unusual and very tasty. Especially if marinated in tomato sauce. This appetizer is spicy and savory. Our family loves her very much. Rate it too.

Ingredients:

• 2 kilograms of cauliflower;
• one and a half kilos of tomatoes;
• half a glass of granulated sugar;
• 50 grams of salt;
• a glass of vegetable oil;
• 300 grams of sweet pepper;
• 100 grams of garlic;
• a large bunch of parsley;
• bitter pepper to your taste;
• half a glass of 6% vinegar.

Cooking steps:

1. Cut the head of cabbage into small inflorescences. If you have large ones, you can cut them into several pieces. Blanch in salted water for 3 minutes after boiling, then drain in a colander.

2. Scald tomatoes with boiling water and peel. Cut into pieces. Remove the seeds from the pepper and also cut into pieces. Pass through a meat grinder or blender tomatoes, sweet and bitter peppers, garlic and herbs. Pour into a saucepan and place on the stove. The cauliflower, meanwhile, will cool.

3. Pour oil, vinegar, salt and add granulated sugar to the vegetable mass. Mix and wait until it boils. After that, send cabbage there and simmer for 20 minutes at minimum power.

4. While the mass has not cooled down, pour it into sterile jars and tightly seal them. After complete cooling, transfer the blanks to a permanent storage location. In this form, they can stand all winter. But we eat them before the New Year.

How to pickle cabbage so that it is crispy

We will cook juicy and crispy cabbage in a simple way. We will not use any additional ingredients other than carrots and salt. The salad will marinate in its own juice, which is very healthy in itself. Some doctors claim that this dish is able to prevent the development of cancer cells. With all this, the dish is very tasty and you can eat it with pleasure.

Ingredients:

• 2 kilograms of fresh cabbage;
• 1 large carrot;
• 45-50 grams of coarse salt.

Step by step recipe description:

1. Peel the head of cabbage from the top leaves and remove the stalk. Chop into strips and lay out directly on the table.

2. For 2 kilos of cabbage, one carrot will be enough. Otherwise, it will kill the taste. It must be grated and sprinkled on cabbage. Salt and mix thoroughly with your hands.

3. Now comes a very important point. Lettuce should be very well mashed. Do this in small portions until it begins to release water. It is not necessary to squeeze out this liquid. It is enough just to wash the vegetables well to start the process of juice formation.

4. Transfer the salad to the pan. It should be significantly reduced in size. For example, in our case, this amount fit in a three-liter pan.

5. To make the juice stand out even more actively, you need to crush the mass with a pusher from above.

6. Place a plate with oppression on top. They can serve as a jar of water. You may notice how, after installing the weight, fragrant juice has risen along the edges.

7. So the salad should be infused at room temperature for 3 days. Every day you need to remove the oppression and make several deep punctures, to the very bottom. So you save the dish from excess oxygen and it will not be bitter.

8. After 3 days you can enjoy crispy cabbage. Bon appetit!

Salting early cabbage for the winter in jars

There is a misconception that it is impossible to salt early cabbage. I don't agree with this. You can and should salt it. It is not suitable for long-term storage, but for instant eating it is an excellent option. It is very easy to cook it. You will spend no more than 20 minutes on this. And when you “fill your hand”, then it will take 5-10 minutes.

Ingredients:

• 3 kilograms of cabbage;
• 2 carrots;
• 3 tablespoons of salt;
• a few peas of pepper;
• 1 laurel.

Step by step recipe description:

1. Shred cabbage and carrots. For the first, you can use a special shredder or knife, and for the second - a grater. Sprinkle with salt, add pepper, parsley and mix right on the table. At the same time, try to crush the cabbage well, pressing it with your hands.

2. Put the salad in a clean jar. This amount is just enough for one three-liter jar. Lay in layers, each time crushing tightly with a pusher. If your salad doesn't fit, you haven't crushed it enough. The tighter it settles down, the faster the juice will be released.

Every good housewife has her own recipes for very tasty salting cabbage for the winter. This is not only a great help and a way to diversify the menu, but also the opportunity to feed family members with delicious and fortified dishes. After all, everyone knows that white cabbage in its composition has a storehouse of vitamins. If it is salted or fermented, it will not lose its beneficial properties, but will be even more useful.

Product preparation

Harvesting, as a rule, is made from late plant varieties, when the last crops of vegetables are removed from the beds. To salt it for the winter, you do not need to select the best heads of cabbage, the main thing is that the leaf does not have continuous damage and is tight, the rest of the flaws are cut out and thrown away.

Each housewife has her own salting recipes for the winter. They are inherited by someone through a family line, someone came up with a way to pickle on their own, but one thing remains: Cabbage is a very useful vegetable. When preparing it for the winter, you can firmly count on a fortified salad, from which you can cook separate dishes (shchi, cabbage soup, and others) or serve with the main ones.

Original salting methods

Pickle with apples and cranberries

Ingredients:

• 150 g cranberries;
• 200 g of apples;
• 50 g of salt;
• 200 g carrots;
• 2 kg cabbage.

Shredded cabbage and grated carrots are mixed with chopped apples (the skin is removed, the core and seeds are thrown away). Apples can be cut, you can grate, there is not much difference here, but you need to think about the varieties of fruit.

Some people like juicy sweet apples, others, on the contrary, green ones - those that are considered late and release juice only during storage. The berries are simply washed and dried, after which all the ingredients are mixed (including salt) and placed in a wooden tub, covered with oppression on top. After the beets and apples start up the juice and ferment, the dish is considered ready to eat.