Recipe for pickling cabbage in a hot way. Instant pickled cabbage - recipes for every taste

1. spicy cabbage fast food- 15 minutes!

Very fast cabbage - 15 minutes and you're done!
Cooking:
We take from the calculation three kilograms of cabbage. Shred the cabbage. Grate three large carrots coarse grater. Squeeze out 3-4 cloves of garlic from the garlic. Mix everything.
Making the marinade:
We put one and a half liters of water on fire. Add 200 g of sugar, 3 tablespoons of salt (without top),
250 gr. sunflower oil. When it boils pour 200 gr. vinegar 9%. It should boil for 2-3 minutes.
The marinade is ready.
Pour the cabbage with hot marinade (The cabbage softens a little from this. But only a little. Therefore, do not be afraid to pour it hot, right from the stove. The cabbage will stand in this marinade for 2 hours. And you can eat it. Now many people do cabbage this way. They used to do it in the usual way, I had to wait until she ferments, starts to sour.

And this method is fast. Cabbage is delicious and full of vitamins. CRISPY!!! We mix. Let's stand for 2 hours. Mix again and pack in jars.
Very tasty and healthy!

2. Cauliflower in marinade

I have been making this cabbage for a long time. It is bright, undeniably original and very delicious preparation will delight those who love cauliflower, same as me.
cabbage has interesting taste- sweetish and at the same time with a slight sourness.

Wash the cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 l jar, put 1 peeled, washed and chopped carrot between the layers, 1 Bell pepper, hot pepper to taste, celery stalks or root.
You can add other vegetables as well.
Marinade:
3 art. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,

a couple of bay leaves, a few peas allspice.
Bring the marinade to a boil and pour over the vegetables. Cool down. Keep 2 days in the refrigerator, and then enjoy the taste. I really love this cabbage.

3. "Pleasure" (especially for non-lovers of zucchini)!

This recipe is amazing for many reasons:

1. preparing is sooo simple, a minimum of your efforts
2. it turns out sooo tasty, delivering maximum pleasure
3. most important!!! this salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has yet guessed from the first time what the salad is made of - EVERYONE says "OOo very tasty pickled ... CABBAGE!!!"

3 kg already peeled (!) from the peel and seeds of zucchini, 0.5 kg of onions, 0.5 kg of carrots.

Carrots and zucchini - grate on a Korean grater. it is necessary (!). otherwise your secret will be revealed.

Onion cut into thin half rings.
Add to vegetables: 1 tbsp. sugar, 2 tbsp. grows. oil (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt
Gently and lovingly mix all this in a large container with your hands, immediately spread it into jars (0.7 liters is most convenient) and erase for 15 minutes.

All!!! I've been writing longer than I've been doing. Very fast. The vitamins are preserved. Zucchini, (aka "cabbage") are crunchy. The main thing - very tasty. Under good vodka and with shish kebab (or just with potatoes) - oooooo!

4. Pickled cabbage rolls with spicy carrots!

Recipe by Natalia Molchanova.
Our cabbage rolls will be ready a day after they are infused in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For marinade:
- 0.5 l of water, 1/4 tbsp. sunflower raffin. butter (maybe a little less)
- 2 tablespoons of salt (or to your taste), 1/2 cup granulated sugar(or to your taste)
- 2/3 tbsp. vinegar (or to your taste), allspice - 3-4 peas
Mix, heat until boiling. Turn off the heat and pour in the vinegar.

Dip a small head of cabbage (about 1-1.5) into boiling water, and gradually disassemble into leaves, in the same way as for preparing ordinary cabbage rolls. The leaves should be slightly soft.
Put on a plate and cut off the thickening with a knife.
Grate the carrots Korean grater, season with marinade, mix and let it brew for at least half an hour. Sprinkle with sesame seeds.
Marinade: Sesame oil, vinegar, salt, sugar, garlic, pepper mixture ( mustard seed, coriander, allspice, black pepper, red pepper).
Put the carrot filling on the cabbage leaf and roll it up in the form of a cabbage roll. If the leaves are very large, you can divide them into several parts.
Put the cabbage rolls in a deep container, add 2-3 bay leaves and pour over the chilled marinade.
Put under pressure and leave to marinate for a day room temperature.
Then put in the refrigerator.

5. Pickled cabbage

The cabbage is crispy and delicious!
Ingredients:
- 2 kg of cabbage, 3 carrots, 3 beets
For marinade:
- 0.5 liters of water
- 3 heaping tablespoons of sugar
- 3 heaping tablespoons of salt
- 1/2 cup sunflower oil
- pinch hot pepper ground
- 2 bay leaves
- 3/4 cup vinegar
- 1 head minced garlic
Cooking:
1. Shred the cabbage.
2. Grate carrots and beets.
3. Cook the marinade: boil everything for 10 minutes.
4. Mix with cabbage, arrange in jars and sterilize for 10 minutes.

6. Salad "Simply GENIUS!"

Girls .... so delicious .... the tomatoes are fresh, the cabbage is crunchy ....
Required:
1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots
If there is no vegetable, then take 2 kg. another vegetable.
Cut everything like a salad, carrots on a grater. Mix all vegetables.
And add there:
rast. oil -200gr. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons
Mix everything. Put on fire. Bring to a boil and boil for exactly 2 minutes.
Bank immediately. Roll up. Wrap up.

7. Pickled cabbage with beets

Pickled cabbage is great snack And good addition to many second courses, and cooking such cabbage is easy and simple. Make your loved ones happy delicious cabbage!
Ingredients:
Cabbage - 2 kg, Carrots - 2 pcs, Beets - 1 pc
For marinade:
Water - 1 l, Sugar - 150 g, Salt - 2.5 tbsp, Sunflower oil- 150 g
Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head

Cabbage weighing 2 kg cut into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots, 1 large beets. Mix it all, put in a saucepan. It turns out a lot.
For the marinade, mix water, sugar, salt, oil, Bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the cabbage in a saucepan with hot marinade, cover with a plate without a load on top (press down a little with your hand first so that a little marinade appears visually from above, then it will fit under the plate on its own).
Leave for a day at room temperature. You can use it in a day. Spicy lovers can add pepper and chili for spiciness.

8. Bomb cabbage

Ingredients:
-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets.
Marinade:
150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar
2 tbsp - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water
Cooking:
1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar.
2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour cabbage with boiling marinade.
3. Ready in the morning! You can eat!

9. Pickled cabbage ( large leaves)

Cooking:
Cut the cabbage into large squares so that you get "piles" of cabbage leaves. Grind one carrot on a grater. One hot pepper cut in half (this is for lovers of spicy) Gently put the "piles" in a jar, pouring carrots. Put a hot pepper in the middle of the jar (for those who like it hotter). Do not ram the cabbage. Fold loosely.

For the preparation of brine from the calculation
for one 3-liter jar:
Boil 1 liter of water. Add 1 glass of sugar, 2 tablespoons salt
After cooling, add to the brine: 1/3 of a glass of 9% vinegar
Pour the brine into the jar. Put the jar in the refrigerator. After three days, white cabbage is ready,

sweet, tasty, crispy. (Tatiana Zubchenko)

10. Sauerkraut

I want to bring to your attention my favorite recipe, according to which I ferment cabbage.
This recipe is good because at any time you can very quickly (literally 2-3 days) ferment not a large number of cabbage and store it in the refrigerator.
Show full..And this is important in the conditions of city apartments, where there is catastrophically little space for storing conservation, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.

So preparation:
- Fill a 5l jar tightly enough with chopped cabbage + carrots (I rub it on a coarse grater)
- pour the prepared COLD brine (in 2 liters BOILED WATER dissolve 3 tablespoons of salt with a slide);
- for two days in the heat, the cabbage ferments, so that there is no bitterness, we must periodically pierce it, releasing the accumulated gas (this, I think, is known to everyone);
- on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it;
- pour the already sweetened brine and put the jar in the refrigerator, by the evening the cabbage is ready.

A small nuance ... cabbage quickly ferments in the heat, but if it's cold in the apartment, the process will take a little longer.
If the brine was not drunk faster than the cabbage ended (and this is exactly what we do), then wonderful sour cabbage soup can be prepared on it.

Only the most proven and successful recipes.
Such a cabbage can be closed for the winter, frozen or eaten immediately after cooking.

PICKLED CABBAGE IS VERY DELICIOUS - a simple recipe

Very delicious recipe, which you will definitely like, especially since making such cabbage is as easy as shelling pears and it does not take much time.

Ingredients
cabbage - 1 fork per 2 kg
garlic - 4 cloves
carrots - 1 pc.
Marinade:
water - 1 liter
vinegar 9% - 100 ml (or apple 6% - 150 ml, or essence 1 partial teaspoon)
salt - 2 tbsp. spoons
carnation - 5 pcs
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
bay leaf - 3 pcs
peppercorns - 10 pcs

Cooking
For cooking, choose a strong head of cabbage, wash it. Shred into thin long pieces.
Grind carrots on a grater.
We send cabbage and carrots to a container of suitable size, mix well. You don't need to press or squeeze the juice.
Cut the garlic into slices.
Now let's get to the marinade. Boil a liter of water, add all the indicated spices to it (see the ingredients for the marinade), except for vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.
Pour the hot marinade into the cabbage, mix and let stand until cool.
Now the cabbage can be transferred to a jar and sent for storage in the refrigerator. To fully reveal the taste, you need to wait 2-3 days. But if you really want to, then you can eat in a day.
Wonderful crispy homemade cabbage. Serve it, watering it with oil and sprinkling with herbs.

PICKLED CABBAGE WITH BELL PEPPER


Another quick recipe. This cabbage can be eaten in a day.

Ingredients
cabbage - 1 fork (2 kg)
bell pepper - 1 pc (medium)
carrots - 2 pieces (medium)
cucumber - 1 pc (medium)
Marinade:
water - 1 liter
sugar - 3 tbsp. spoons
salt - 1 tbsp. spoon with slide
vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete

Cooking
Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.
Gently mix the vegetables together so they don't choke or release the juices.
Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.
To prepare the marinade, boil a liter of water, add salt and sugar to it. After turning off, pour in the vinegar.
Pour it into a jar of hot cabbage and wait until it cools down.
When this happens, you can put the jar in the refrigerator.
A day later, pickled cabbage is ready! Very easy recipe which is why so many people love it.

CABBAGE WITH BEET - Gurian style cabbage


This cabbage is not only beautiful, but also very tasty! It will decorate any table, and it is also suitable for every day.

Ingredients
cabbage - 1 fork (2 kg)
beets - 1 pc (large)
red Bell pepper- 1 piece (or 1 tablespoon of red ground)
carrots - 1 pc (medium)
garlic - 7-8 cloves
Marinade:
water - 1 liter
sugar - 1 cup
salt - 2 tbsp. spoons
bay leaf - 3-4 pieces
apple cider vinegar - 1 cup
vegetable oil -0.5 cup
peppercorns - 6-8 pieces

Cooking
For this recipe, we cut the cabbage into large pieces. Choose firm, springy heads so that the marinade soaks them, not softens them.
Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.
Cut the garlic into thin slices.
Remove the seeds from the pepper and cut into strips.
Put all the ingredients in a saucepan in layers.
For the marinade, boil water, add all the spices to it, except for vinegar and oil. Let it boil for 5-7 minutes, then turn it off. Now let's add vinegar and oil to our marinade.
We fill them with our cabbage.
Put a flat plate on top, and some weight on it so that it drowns the cabbage well. Let it cool like this and then put it in the fridge.
Gurian pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.
It turns out it is quite spicy, spicy. Perfectly sets off the dishes on the festive table.

PICKLED CABBAGE WITH GINGER


Very tasty and spicy pickled cabbage. And what a use! We all know how useful ginger is.
In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients
cabbage - 1 fork (2 kg)
Bulgarian pepper - 1 pc.
carrots - 1 pc.
garlic - 4-5 cloves
ginger - 70 gr
For marinade:
water - 1.5 liters
sugar - 5 tbsp. spoons
salt -3 tbsp. spoons
vegetable oil - 5 tbsp. spoons
bay leaf - 3 pcs
ground black pepper - 0.5 tsp
apple cider vinegar - 150 ml

Cooking
Cabbage, carrots, garlic and pepper cut into thin strips.
Peel the skin from the ginger and cut it into translucent circles.
We put all the vegetables in a saucepan, mix gently, but do not crush.
We prepare the marinade as follows: bring water to a boil and place all the indicated spices in it. Boil for another 5-7 minutes. Vinegar is always placed at the very end, after turning off.
Pour the marinade into the pan and put oppression (a plate with a load) on top so that the vegetables are completely immersed in the liquid.
We wait until it cools down and put it in the refrigerator. Crispy spicy cabbage will be ready for use in a day.
The recipe is just delicious!

PICKLED CABBAGE WITH CARROTS AND GARLIC - Ukrainian kryzhavka


another favorite and delicious recipe. Cabbage for him is cut large, into quarters.

Ingredients
cabbage - (a head of cabbage weighing about 1 kg)
carrots - 2 pieces (medium)
bell pepper - 1 pc (optional)
garlic - 4-5 pieces
cumin - 0.5 tsp
For marinade:
water - 1 liter
sugar - 3 tbsp. spoons
salt - 2 tbsp. spoons
apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
allspice -4 pcs
peppercorns - 5-6 pcs
vegetable oil - 0.5 cups

Cooking
Cut the cabbage head into four parts, along with the stalk.
Boil water and put cabbage in it. Cook for 10 minutes over medium heat.
After that, we get the cabbage with a slotted spoon. Fill it up cold water to cool down. If in the process the water heats up from the cabbage, you need to replace it again with cold water.
Pass the garlic through a crusher.
carrots and bell pepper cut into thin strips.
Boil water under the marinade, add spices to it. Let it boil for 5-7 minutes. After turning off, add vinegar, carrots and bell peppers to the same place.
Sprinkle cabbage with cumin and garlic, pour it with marinade with carrots and peppers.
On top we put a plate with oppression. Let's wait until everything cools down and put it in the refrigerator for a day. And you can eat!
Serve on the table slicing into more small pieces and watering carrot-pepper marinade.

PICKLED CABBAGE WITH VEGETABLES AND APPLES - a delicious recipe
The recipe is quite exotic, rarely anyone cooks cabbage with apples. You can surprise your household or guests with its unusual taste.


Ingredients
cabbage - 1 fork (2 kg)
bell pepper - 3-4 pieces
carrots -3-4 pieces (medium)
garlic - 1 head
sweet and sour apples - 3-4 pcs
hot pepper - 1 pod
For marinade:
water -2 liters
sugar - 1 cup
salt -4 tbsp. spoons
apple cider vinegar 6% - 3/4 cup
allspice -5-6 pieces
peppercorns - 15 pieces
bay leaf - 3-4 pieces
carnation -5-6 pieces

Cooking
Wash the cabbage and cut into fairly large pieces.
Remove the pits from the bell pepper and cut it into 8 pieces with feathers. Do the same with bitter pepper, only we will cut it in half.
Chop carrots and garlic into thin slices.
We cut the apples into slices, into 4-6 parts just before pouring the marinade so that they do not have time to darken ugly.
We put the carrots on the bottom of the pan, put the garlic, carrots and peppers on it. Put apples on top.
The marinade is prepared in the same way as in other recipes. First, water is boiled, spices are placed in it, in addition to vinegar. We cook 5 minutes.
After turning off, add vinegar. We take out the bay leaf, he did his job.
We fill our cabbage with marinade. The apples will try to float, so sink them on top with a flat plate.
Cover everything with a lid and wait for cooling.
We remove the cabbage in the refrigerator, wait 2-3 days and you're done!
Cabbage is very tasty, wonderful crunches. With her in a duet, apples are very tasty, be sure to try!

CABBAGE


The pelyustka according to the rules should be crispy. Therefore, cabbage for it must be chosen elastic, thick, so that it does not fall apart due to processing.

Ingredients
cabbage forks 1.2-1.5 kg
1 medium carrot, 100 g
beetroot 1 large, 200 g
vegetable oil 5-6 tbsp
garlic 5 cloves
For the marinade
water 1 liter
sugar 1/2 cup
vinegar 9% 200 ml.
salt 2 tbsp. spoons

Cooking
Remove outer leaves from cabbage. We cut it crosswise, remove the stump. Cut even smaller into pieces of 3-4 cm.
We cut beets and carrots into strips or bars. Garlic - thin circles.
We will lay everything in a jar in layers: the first layer is cabbage, beets are on top of it, then carrots and garlic. We press with the palm of our hand and once again repeat the sequence of layers until it reaches almost to the top. But remember to leave room for the marinade.
We make the marinade like this: the water should boil, add salt and sugar to it, cool a little. Add oil and vinegar. The marinade should cool before pouring, after which we boldly pour it into a jar of cabbage.
Cover it all with a lid and leave for two days at room temperature. Our cabbage will begin to ferment, and from the beets it will acquire a beautiful pink color.
After that, put the cabbage for another day in the refrigerator.
In general, you can try it the next day. However, for fully prepared it will take a few more days for the thickest leaves to soak in the marinade. So that the color becomes saturated, and the taste is incomparable!
Here are some recipes that you just need to try at least once!

- one of the varieties of harvesting this vegetable. The hot way makes it possible in the most short term receive a finished dish. Literally a day of infusion in marinade or brine, and on your table lovely snack. Salted cabbage like winter preparation has not lost its relevance for many years now. After all, besides the fact that you can just treat yourself to it, you can also cook with it. various dishes(salads, dumplings, pies, etc.). Therefore, so much attention is paid to harvesting cabbage.

Recipe "Quick salting cabbage in a hot way"

Thanks to this recipe You can quickly cook delicious, crispy salted cabbage, and even with fragrant bell pepper. Such a preparation is sure to please relatives and guests. For hot salting cabbage you will need:
- 0.25-0.3 kg white cabbage,
- 100 g carrots,
- 100-150 g of bell pepper.
And for brine per 1 liter of water is taken:
- 25 g of salt,
- 40 g of sugar.

Cabbage is finely chopped before salting. By the way, red cabbage is perfect for the recipe. Both options are amazingly delicious. Next, the carrots are peeled, washed and grated. bell pepper cleaned of seeds and stalks and cut into thin strips. Vegetables are mixed and tightly packed in prepared (sterilized, dry) jars, after which they are poured with hot brine. For brine, grains of salt and sugar are dissolved in a measured volume of water, and, putting on moderate heat, the brine is brought to a boil and boiled for 2-3 minutes. A day later it will be ready. It can be served on the table along with boiled beets or canned green peas. The recipe is very easy, low-calorie.

And if the salting is made from red cabbage, then by its very appearance it will cause an excellent appetite. The salting technology is similar to the recipe for harvesting white cabbage. You can also add other vegetables or ingredients when salting. For example, cranberries, which contain a natural antiseptic that prevents the development of putrefactive bacteria and mold. With cranberries, cabbage will acquire a thin, special, piquant taste. Cranberries are placed in jars along with the main product, and then salting is carried out in the usual way. Try to experiment, and salting cabbage will certainly delight you with its juiciness and crispy taste.

Recipe " Salting cabbage with hot brine with vinegar"
Cabbage for the recipe with vinegar is better to take white cabbage, as it is more juicy and sweet. The fork is shredded. Carrots are rubbed on a coarse grater. You can add carrots to cabbage as much as you like; but usually 1 cabbage is taken 1 large carrot. Vegetables are mixed with each other, and a suitable container is filled with them. Usually a hot pickling recipe is prepared small quantities- one three- or two-liter jar; since it is advisable not to stale such cabbage, otherwise it will lose its excellent taste qualities and peroxide.

Approximately 0.5 liters of brine is prepared for a 2-liter jar. For him in a separate pan water is poured, and as soon as it boils, 1 tbsp is added to it. with a mountain of salt and 2 tbsp. Sahara. Spices should dissolve in water, and the brine should boil. After removing it from the fire, 2 tablespoons are poured into it. table vinegar, And hot pickle poured into a jar of cabbage. This should be infused for a day at room temperature. Serving salt at the table, you need to pour the cabbage with unrefined vegetable oil and add a little onion cut into rings.

Recipe "Spicy salted cabbage in a hot way"

The recipe is closest to the traditional salting of cabbage. To prepare such hot pickled cabbage you will need:
- 1 large head or 2-3 kg of cabbage,
- 3 carrots,
- 1 tbsp dry dill seeds,
- 1 tsp black allspice,
- half a cup of garlic,
- 1.5 liters of water,
- 2 tablespoons salt,
- 1 cup of sugar,
- 1 tbsp vinegar.

All vegetables listed for pickling are prepared in this way. Cabbage is cut into cubes of 3-5 cm or thick straws. Peeled and washed carrots are rubbed on a coarse grater. Then the cabbage and carrots are placed in sterilized jars. There is also added crushed garlic with dried dill seeds. Next, prepare the brine. Salt, sugar and vinegar are added to boiled and cooled water; it is brought to a boil and poured into jars with vegetables. The brine poured into the cabbage must be boiling, just removed from the heat. Banks after pouring hot brine immediately roll up. This preparation is stored even at room temperature.

spicy recipe traditional salting you can speed up and bring the dish to readiness " Pickled cabbage hot way" for a day or two. This will require the same ingredients as in previous recipe, and another 1 tbsp is added to them. vegetable oil. The cooking technology is also slightly different. Prepared vegetables are placed in a thick-walled pan, poured with hot brine and covered with a lid, on which oppression is placed. It will be enough for the workpiece to stand for 1-2 days in a warm place, and you can use it. For storage, a quick recipe is removed in the refrigerator or cold cellar.

Secrets "How to cook hot way pickled cabbage»:

For pickling it is better to use cabbage late varieties using large heads of cabbage. It is imperative to remove the top leaves from it, even if they seem whole and fresh.
- If for harvesting the cabbage is not chopped, but cut into cubes, then it is advisable to first squeeze it thoroughly so that it starts up the juice. And in any case, when placed in jars or in a pan, it requires sealing.

As can be seen from the described recipes, there is nothing complicated in salting cabbage in a hot way! And if you strictly adhere to the recipe, then your preparations will certainly turn out: they will acquire an amazing taste and retain that crunchiness inherent in exclusively salted cabbage!

Often in the cold season, I really want not to simple lunch and dinner, but something more appetizing and spicy. Hence the questions arise, how to salt the cabbage, how to keep it crunchy and give it a piquant taste.

What is the difference between salting and sauerkraut?

Sourdough appeared in ancient times, as simplest way preservation of products, when people did not yet know how to extract salt. However, there is a fundamental difference between salting and sourdough, which manifests itself not only in the method of preparation, but also in taste.

Salting will be more effective and in a reliable way preserve cabbage, while pickling implies the constant presence of the product in cool place after the completion of the fermentation process due to the presence of bacteria in the cabbage. Salting cabbage is much easier than fermenting. However, to brighten up the taste, salted cabbage necessarily requires some additives: dill, lavrushka, carrots, etc. Pickled, however, does not require this and can even be called useful product due to the absence of salt content, which, as you know, has the property of retaining moisture.

Basics of cooking technology

To properly salt cabbage, you need to have certain knowledge.

They apply to all salting methods, regardless of flavorings:

• "Late" cabbage is used, which ripened right before frost. It will have minimum content Sahara.
• For sweet note added to taste grated carrot, but you can do without it.
• Cabbage is salted in a jar, enameled bucket or wooden barrel. It is better not to use plastic containers.
• The required amount of salt is calculated as follows: for every 20 kilograms of cabbage, 400 grams of salt will be used. Maybe a little more, but not less.
• A load is placed on top of the cabbage rammed in the container so that it releases the juice. It is advisable to drain the excess liquid into a separate jar, and put the future snack in a cold place.
• When the cabbage is completely ready (usually this period does not exceed 3-4 days), add the juice back.

How to quickly salt cabbage at home?

Quickly salting cabbage is actually very easy and does not take much of your time.

For one fork of white cabbage you need:

• carrot - 1 pc.;
• salt - 1 tbsp. spoon;
• twice as much sugar
• vinegar - 1.5 tbsp. spoons.

The cabbage is finely chopped or rubbed and mixed with grated carrot. You can use a couple of medium-sized root vegetables or one large one. Take two-liter jar and firmly lay the cutting there.

Boil half a liter of water and immediately after the start of boiling, put spices there. When they are completely dissolved, remove the pot of water from the stove and add the vinegar.

Due to his presence in ready dish people suffering from diseases gastrointestinal tract, such an appetizer is undesirable.

Drown the whole cabbage and you can eat it the very next day.

Recipe for salting in jars for the winter

You need:

• white cabbage - 6 kg;
• carrots - 7-8 pcs.;
• parsley a couple of leaves;
• pepper;
• salt - 1 cup;
• half the amount of sugar.

Finely chop the vegetables. Mix by hand and distribute them into containers. Try not to squeeze too much so that they do not let the juice out ahead of time. From the given amount of ingredients, you should get three three-liter jars tasty snack. Do not forget to pre-dip them in boiling water and wipe dry. Place the spices indicated in the recipe somewhere in the middle.

Next you need to prepare the marinade. Boil 7 liters of water, add salt and sugar to it. Fill cabbage completely. In addition, you still have some left. Do not throw it out, but put it in the refrigerator. After a couple of days, when the snack absorbs the liquid, you will need to pour it again. Cabbage in jars for the winter is pickled from 3 to 5 days.

Salted cabbage with beets - step by step

You need:

• red or white cabbage - 1 fork;
• carrot - 2 pcs.;
• beets - 1 pc.;
• garlic - 1 pc.;
• sugar - 1 cup;
• salt - 2 tbsp. spoons;
• vegetable oil - 1 cup;
• hot peppers (chili, red, tabasco - as you like);
• peppercorns;
• vinegar - 150 ml.

cut cabbage big pieces, but do not chop, otherwise the taste will not be as bright as it should be. Beets and carrots are cut into strips or rubbed on a coarse grater. Garlic is divided into cloves and cut into small slices. You can also cut it into pieces, depending on your preference. tamp down vegetable cutting in a 5 liter container.

It's time for the pickle. Boil a liter salt water with spices, remove the marinade from the heat and add vinegar to it. Pour the cabbage with the resulting liquid and cover it from above, just do not put a load. Clean for a day in a secluded place and after this interval, cabbage with beets will already be such that you will lick your fingers.

How to pickle cabbage so that it is crispy?

You need:

• white cabbage - 2 kg;
• carrot - 2 pcs.;
• lavrushka - 3 pcs.;
• peppercorns;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons.

Chop the cabbage, and cut the carrots into strips or grate. Mix it all by hand and tamp it into a jar, adding the indicated spices as well. Then turn the brine - boil one and a half liters of water, putting salt and sugar in it.

Pour the cabbage completely with warm marinade. Put the jar in a plate with high sides and cover it with a cloth on top. If you still have brine left, then put it in the refrigerator and pour in the pickle if the cabbage absorbs too much moisture. The jar is placed in a place with an average temperature for several days.

with apples

You need:

• white cabbage - 2 kg;
• carrot - 400 g;
• apples - 3 pcs.;
• a couple of leaves of lavrushka;
• peppercorns;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons.

Chop the cabbage, grate the carrots, and process the apples and cut into cubes. Tightly put in a jar alternately layers of cabbage with carrots and apples, as well as spices. Leave 4-5 centimeters from the neck so that it is convenient to pour the marinade there.

Prepare the brine. To do this, boil one and a half liters of water with salt and sugar. Pour the hot marinade over the cabbage completely so that it is completely covered with liquid. Leave it for 3-4 days to pickle at an average temperature.

Do not forget to stir the snack with a wooden stick so that the fermentation gas comes out.

Spicy salted cabbage

You need:

• cabbage - 10 kg;
• carrot - 0.5 kg;
• cumin - 2 teaspoons;
• coriander - ½ teaspoon;
• pepper;
• salt - ½ cup.

This recipe does not involve adding a hot marinade at the very beginning. The vegetables are finely chopped and then ground by hand with salt and the indicated spices until they are released. enough juice.

Tamp the future snack tightly into a jar or barrel, just line the bottom ahead of time with the remaining cabbage leaves, pre-washed. Put the cabbage for several days under oppression at normal temperature.

Periodically remove the foam that appears and let the gas escape so that the cabbage does not have an extra unpleasant smell in the future.

Spicy appetizer with pepper and garlic

You need:

• white cabbage - 2 kg;
• carrot - 1 pc.;
• a pod of hot pepper;
• sugar - 1 tbsp. spoon;
• salt - 1 tbsp. spoon;
• garlic - 3 cloves;
• horseradish - 30 g.

Divide the cabbage into 4 pieces, removing the stalk and leaves from the top, then chop finely. Cut the pepper, remove the core from the inside and select all the seeds. It is best to do this while wearing gloves, as it is difficult to wash your hands after cutting the pepper. Finely chop it into strips.

Garlic can be crushed with a garlic press or simply chopped. Carrots are rubbed on a coarse grater.

Mix all the vegetables in one container and shake them with your hands to let the juice flow. For sourdough, it is better to use a glass jar. Pack the cabbage tightly into it. After that, you need to start preparing the brine. A liter of water is boiled with salt and sugar, and then stirred so that they are completely dissolved. Pour the cabbage with the resulting marinade so that it completely covers it, and send it to pickle for 3 days under oppression at standard temperature.

You need:

• white cabbage - 6 kg;
• salt - 2 tbsp. spoons;
• dill (seeds) - 3.5 tbsp. spoons.

Finely chop the cabbage and rub it together with salt and dill seeds. Wait for the moment when she releases the juice, however, do not overdo it, otherwise the cabbage will soften and be tasteless.

Tamp the appetizer tightly into the pickling container and place oppression on top. Pay attention to the fact that the cabbage should be covered to the top with the released juice. The salting process will last 3-4 days at an average temperature. Do not forget to skim off the emerging foam and pierce the cabbage with a stick to release the fermentation gas.