Recipe for tincture of chokeberry without vodka. Delicious chokeberry liqueur: simple recipes available to everyone

Foreword

Salting cabbage for the winter is a worthy and most often forced alternative to pickling it. Salted vegetables are no less tasty than pickled ones, but not as healthy. But preparing and storing them is much easier.

So salt or sour and what's the difference?

Of course, it is better to sour. Vegetables are even healthier than fresh ones, but salted ones cannot boast of this. If you really sour, as such a harvesting method should have been carried out before, that is, completely without salt, then:

• for the winter occurs due to fermentation only in own juice. When salted, fermentation takes place in a saline solution.
• The preservative is natural lactic acid released from the product. During salting, salt acts as the main preservative.
• During fermentation, vitamins, including ascorbic acid(vitamin C), and others useful components product are saved. And salt partially destroys all this during the canning process and, first of all, vitamin C.
• The fiber of the product softens, which means that during digestion it is much more complete, faster and more easily absorbed by the body. This does not happen with sunburn.
• Pickled billet has a pure taste of the products included in it, with hints of used spices. Salted vegetables have a salty taste.

Currently, there is no fundamental difference between fermentation and salting, because salt is now used in both methods. As a result, during sourdough, as well as during salting, two components are preservatives - salt and lactic acid.

But still, the differences between these canning methods remained the same, because salt is added at the very minimum during fermentation - no more than 25 g per 1 kg of product. And when salted, it tastes and, as a rule, it turns out much more.

Why did they add salt when fermenting? Perhaps, in the first place, to equalize the chances of fermented products with salty ones to remain for a long time delicious. After all, for the first it is very important to maintain a certain temperature regime storage, otherwise they will quickly peroxide or even deteriorate. And salt slows down the fermentation process and, together with lactic acid, inhibits the development of foreign microflora.

Why do people prefer to salt

From a practical point of view, salting is more advantageous than fermentation. It takes only one to several days to cook salted cabbage, but for now fermented product when it comes to “condition”, you will have to wait a few weeks or a month, or even more.

Salted cabbage also begins to ferment, but only at the very beginning of cooking. However, due to the large amount of salt, fermentation first slows down, and then is almost completely suppressed. Lactic acid does not have time to stand out in the same volume as during fermentation. Therefore, on the one hand, cabbage turns out to be much less acidic, and on the other hand, it will no longer ferment. Which means it will last longer.

One more moment. It's better to sour oak barrel or a tub - the product will acquire additional pleasant aroma and taste. When salting, there is no need, and there is no point in these chores. The process of maturation of products is fast and therefore there is no time to gain oak aroma, and even with that amount of salt for vegetables it is almost impossible. So you can salt right away in the jars.

Theoretical foundations of salting cabbage

As mentioned above, the technology of salting and pickling is very similar. And we can assume that between them only the only difference is in the amount of salt. Even the salting itself, not storage, is still better to do in a large container, and not in a jar. The finished product is transferred to the latter. In a large container, it is more convenient to work with the ingredients - mix, mash, remove the foam if it appears due to fermentation in the first days, and so on - and the products are better salted.

So the question of how to pickle cabbage for the winter will not become a stumbling block for those who are already familiar with its fermentation. It is enough to take any recipe on how to ferment this vegetable deliciously and you can use it for salting, just add salt to taste - more or less. Selection and preparation for salting heads of cabbage, cutting them and other ingredients, additional products and spices, as well as dishes and even harvesting methods are the same.

The difference begins when the brine brightens and the foam ceases to stand out. But when salting it is little or may not be at all. Usually you need to keep the cabbage warm for the time specified in the recipe and check it for taste. After that sauerkraut still continues to wander - to prepare further, but already in more cool place and at desired temperature. And the salted one is already ready and it is packaged in jars and put away for storage.

It is best to salt white cabbage. Not only because it is more accessible and more familiar than colored people and other foreigners. With the latter, few recipes make it possible to cook salted cabbage just as tasty. Before salting, only the upper and damaged leaves are removed from the heads, small defects are cut out with a knife. All additional products are washed and cleaned.

When salting, as well as during fermentation, vinegar is not used! Pickled foods are prepared with it. Salt is taken only non-iodized.

Jars for salted cabbage should be washed clean and sterilized. They must be closed with lids that have undergone the same treatment. They can be polyethylene if the workpiece is stored for no more than 3 months. Store salted cabbage in a refrigerator, cellar or similar cool dark place.

Classic recipes for salting cabbage - we cook quickly and tasty

First of all, these are recipes only with carrots, without the addition of other products. Such options are very simple and allow you to almost always cook very tasty dish. Below is one of these salting methods. You will need:

• heads of cabbage (large) - 1 pc;
• carrots (medium) - 3 pcs;
• salt - 5 tbsp. spoons;
• sugar - 1 tbsp. spoon.

Finely chop the head of cabbage into an enameled cup. Gradually adding salt to the cabbage, knead it strongly with your hands so that it releases juice. Then we rub carrots into a cup and pour sugar. We mix everything well, and then, tamping, put it in a jar. From above we put oppression, for example, a narrow bottle of water. Then put the jar of vegetables on a plate. If cabbage releases a lot of juice during fermentation, then it will drain into it. We leave the vegetables in a room where room temperature. There they must salt for three days.

After a day and in the following days, we remove the load and pierce the workpiece with a Chinese wooden chopstick. We do this three times a day. Then we install oppression in place. After three days, we drain the excess juice, close the container and remove the cabbage for storage.

Recipe only with beets and spices. You will need:

• heads of cabbage - 4 kg;
• beets - 0.4 kg;
• horseradish (roots) - 50 g;
• garlic (heads) - 1 pc.

For brine:

• cloves (buds) and Bay leaf- 4 pcs;
• salt - 150 g;
• sugar - 100 g;
• water - 2 l.

We cut heads of cabbage large pieces, and beets - in small cubes. We grate the horseradish, and crush the garlic with a press. We mix everything in a large container. Combine all the ingredients for the brine and bring the mixture to a boil. Pour vegetables with hot brine, load with oppression and leave to salt for two days. finished product distribute among banks.

Unusual recipes - salt cabbage with spices and other products

Well cooked according traditional recipes salted cabbage is unlikely to get bored. But I want and need to add variety to the menu, and, therefore, to the methods of harvesting.

For lovers of spicy and caucasian cuisine the recipe is offered hot pepper, cinnamon and other spices. You will need:

• cabbage (preferably small heads) - 2.5 kg;
• beets (small) - 1 pc;
• carrots - 0.2 kg;
• garlic (cloves) - 7 pcs;
• hot red pepper (pods) - 2 pcs;
• parsley and celery (roots) - 1 each;
• cilantro (bundles) - 1 pc.

For brine:

• black pepper (peas) - 10 pcs;
• salt - 160 g;
• cinnamon stick (small) - 1 pc;
• bay leaf - 2 pcs;
• water - 3 l.

First we prepare the brine. Bring the water to a boil and add all the ingredients for the brine into it. Reduce the heat to medium and stir thoroughly until the salt is completely dissolved. Boil the brine for about 3-5 minutes, then remove from the stove and set aside to cool.

Remove the top few leaves from the cabbage and set aside. We cut the heads into 4 pieces. Chop carrots into thin rounds. Beetroot needs to be cut thin plates, and pepper - along the pod into 4 parts. He should remove the seeds if there is no desire to make the cabbage very spicy. We also cut the roots lengthwise and into 4 parts.

We spread cabbage leaves on the bottom of a bucket or deep pan. Then we put the prepared vegetables there in layers: we alternate the cut heads with a mixture of beets, carrots, spices, roots and greens. From above we cover everything again with cabbage leaves. Then pour the cooled brine into the container with the workpiece. We put on cabbage leaves a lid or a plate, and on top we install oppression on it. We leave the container for 5 days in a room where room temperature. During this time, the vegetables will be salted and they can be transferred to jars and put away for storage.

Recipe with apples and cranberries. You will need:

• heads of cabbage - 2 kg;
• cranberries (can be frozen) - 150 g;
• medium apples and carrots - 3 pcs.

For brine:

• garlic (heads) - 1 pc;
• salt - 3 tbsp. spoons;
• sugar - 250 g;
• water - 1 l.

First, if necessary, let the cranberries defrost. While the berry is warming, prepare the brine. We heat the water to a boil and add salt, chopped garlic and sugar to it. Mix everything well, achieving complete dissolution of bulk ingredients. Boil the brine for 2-3 minutes, then remove from the stove and set aside to cool.

We chop the heads of cabbage, three carrots on a grater, and apples should be cut into thin plates. Then we mix it all, and then tightly lay it out in jars, pouring thawed or fresh cranberries. When laying in a container, the workpiece should be carefully tamped, trying not to crush the berries. Then we pour the cooled brine into the jars and leave them open for 3 days in a room where the room temperature is. Then the cabbage is covered with lids and hidden for storage.

Hello dear readers! Today we will salt cabbage at home. There are already big heads of cabbage in the beds, and they are like koloboks, from that riddle - “ A hundred clothes, and all without fasteners ...» . Of course you guessed it - it's cabbage. And if you are the happy owner of your personal plot, then for sure you have already arrived in time for the harvest. And it's time to cut it down with an ax, or cut it with a large knife.

Cabbage is a very useful vegetable. It contains huge bouquet vitamins and minerals essential for humans. In the summer, when we have the opportunity to crunch fresh cabbage, we need to think about harvesting it for the winter. Of course, it can also be saved fresh for the winter. I do it this way and that. That is, in the basement I must have stored fresh heads of cabbage, and along with them also jars of salted or sauerkraut. If the snack is over, I make it again.

Salting cabbage does not provide heat treatment vegetables. Therefore, the dish retains a maximum useful substances. In addition, such an appetizer is in great demand on the table and flies away in no time. It’s hard not to fall in love with it, because it is very tasty, crispy and refreshing! I suggest you consider and cook some of the most delicious and simple salted cabbage recipes.

How to salt cabbage in a jar. My Crispy Kale Recipe The Quick Way

This recipe is one of the easiest. If you are salting cabbage for the first time, then you can safely start with this method. The ingredients are simple and affordable, and the preparation steps are quite simple. At the same time, the snack is very tasty.

Ingredients for one or three liter jar:

• one and a half kilograms of fresh cabbage;
• one and a half tablespoons of salt;
• half a kilo of carrots;
• dessert spoon of vinegar essence;
• 1 lavrushka;
• water.

Step by step recipe description:

1. Grind carrots and cabbage into thin strips. For cabbage, you can use a special grater or just chop with a knife. I pass carrots through a special vegetable cutter. If you don't have one, you can grate or chop with a knife. Combine these vegetables in one salad bowl.

2. Break the bay leaf here and mix thoroughly with your hands.

3. Move lettuce to clean jar to the top. Sprinkle salt on top and granulated sugar. Pour in the vinegar.

4. Boil water, about one and a half to two liters and let it cool slightly. Make an indentation in the lettuce with a knife. Pour warm liquid into the jar through it. As soon as you fill up to the very brim, make a few more seals with a knife. You will notice that the water has dispersed and its level has dropped. Add water.

5. Seal the jar immediately and turn it over onto the lid. Cover with warm material. It can be a blanket, a bedspread or an old jacket. In this form, leave for 3-4 days for fermentation. After that, you can safely transfer to the cellar.

How to salt cabbage deliciously and quickly in a jar so that it is crispy

One of my favorite recipes for crispy cabbage is the appetizer. It is a successful union of cabbage and beets. Why is it not only great taste but also a beautiful color.

Ingredients:

• 2.5 kilograms of fresh cabbage;
• a little more than a liter of water;
• 1 medium beet;
• 2 tablespoons of granulated sugar;
• 1 tablespoon of coarse salt, without iodine and other additives;
• 100 ml vinegar 9%.

Step by step recipe description:

1. Dissolve salt and granulated sugar in water, mixing as much as possible. Then pour in the vinegar and stir.

2. Cut the cabbage into cubes, about 4 * 4 centimeters, after cutting out the stalk.

3. Peel and cut the beets into 2 parts. Cut each into thin slices, about 3 centimeters wide.

4. Put cabbage in layers in a clean jar, shifting beetroot slices. It is not necessary to crush it with your hands. Lightly tamp so that the salad is not too loose, but not too tight.

5. In order not to stain the table, put a jar of salad on a plate. Pour the marinade to the top and cork with lids. Leave to marinate right in the kitchen for 2 or 3 days.

6. Then jars with appetizing pink snack can be transferred to a cool room for long-term storage.

According to this recipe, the cabbage turns out sweet and sour and very tasty. Such beauty can be safely put at the head holiday table and not only.

Salt cabbage in brine (quick way)

Now I will introduce you to a very delicious snack from cabbage with carrots and bell pepper. It is very easy to cook it. It does not require special skills and great effort. See for yourself.

Ingredients:

• kilogram of fresh cabbage;
• 1 sweet pepper (preferably red);
• 1 carrot;
• half a liter of water;
• 5 tablespoons of granulated sugar;
• 6 tablespoons of nine percent vinegar;
• 1 tablespoon of salt;
• 80 ml vegetable oil.

Step by step recipe description:

1. The first step is to prepare the brine so that it can cool while we chop the vegetables. To do this, boil water, dissolving sugar, salt in it and pour in vegetable oil. As soon as the liquid boils for 1-2 minutes, add vinegar and turn off the heat.

2. Grate carrots. If you have a special vegetable cutter, it will be more convenient to use it.

3. Pepper cut into small strips.

4. Chop the cabbage with a knife or on a special grater.

5. Mix all vegetables in one bowl.

6. Arrange the salad in jars, pressing firmly with your hands. Pour in slightly cooled brine and tighten the lids.

7. Put in the refrigerator for 12-16 hours. I make such a salad in the afternoon, and the next morning we are already waiting for a delicious and healthy breakfast.

8. Like this beautiful snack can be prepared easily and simply. Help yourself! Bon appetit!

A simple recipe for pickling cabbage for the winter in jars

I present to your attention a very tasty and simple recipe for cabbage in its own juice. You can cook it both in a jar and in a saucepan, barrel or plastic container. Only in this case, you need to hoist oppression from above. It turns out a very tasty and crispy snack.

Ingredients for one 3 liter jar:

• 1 fork of cabbage;
• 4 small carrots;
• one and a half tablespoons of salt;
• half a teaspoon of cumin;
• 2 laurels;
• 6 peppercorns;
• 3 tablespoons of 9% vinegar.

Step by step recipe description:

1. Cut the head of cabbage into 4 parts. So it will be more convenient to chop it into thin straws. Chop with a knife. You just need to grate the carrots on the large side of the grater. For convenience, you can pour these vegetables directly on the table to make it easier to mix. Add salt, cumin and stir with your hands, slightly crushing.

2. Transfer the salad to a jar. Mentally divide it into 3 parts. The first will be a layer of cabbage, now you need to put 1 parsley and 3 peppercorns. Now again vegetables and again bay leaf with pepper. Top with salad again. Tamp it tightly so that the allocated juice completely covers the cabbage. Pour vinegar over and pierce the salad in several places with a knife. If you have succeeded whole jar vegetables, then put it in a plate or salad bowl, as the marinade may leak out.

3. Leave the jar in a warm place for 2-3 days. Once a day, you need to cut the mass with a knife to the very bottom of the jar so that the excess comes out. carbon dioxide. This is important first of all so that the cabbage does not get bitter.

4. After the allotted time, the jar must be moved to the refrigerator or basement.

You can store it for a long time, but with us it does not linger for a long time - it is very tasty.

How to salt cauliflower for the winter

Cauliflower lovers will love this recipe. A successful combination of vegetables, together with the marinade, gives an unsurpassed taste and aroma. You can eat a snack in a day. But if you can resist that smell, you can roll it up for the winter.

Ingredients:

• kilogram of cauliflower;
• 1 carrot;
• 2 sweet and fleshy peppers.

For the marinade we need:

• two and a half glasses of water;
• 3 teaspoons of non-iodized salt;
• half a glass of granulated sugar;
• 6 peppercorns;
• 3 laurels;
• 3 cloves;
• a glass of vinegar.

Step by step recipe description:

1. Divide the cabbage into inflorescences. If they seem large to you, you can cut them.

2. Carrots can be cut into slices or sticks, as you prefer.

3. Peel the pepper and cut into long slices.

4. Arrange all the vegetables beautifully in jars, alternating them so that it looks prettier and the appetizer is more fragrant.

5. In the meantime, dissolve salt, granulated sugar in water and place all the remaining products, except for vinegar (we will add it after cooking). Let the liquid boil for 2-5 minutes, pour in the vinegar and remove from the stove.

If you are preparing a salad not for the winter, after pouring brine, the jars need to stand at room temperature before cooling. Then they need to be put in the refrigerator until next day. If you are cooking in a saucepan or salad bowl, then you definitely need to put oppression on the vegetables so that they marinate faster and better.

6. Fill the jars with brine, cork them and turn them over onto the lids. Now you can check the tightness of the twist. If the brine does not seep through the lid, then you did everything right. Cover them with a warm cloth for 12 hours. Then move to the basement or cellar.

Is it possible to salt early cabbage for the winter

ripened early cabbage, and your hands are already itching to pickle it for the winter? Great! Such cabbage is quite suitable for pickling. It tastes more tender, but less crispy. However, vitamin composition contained in the same quantity as that of her later relative.

It is very tasty to pickle such cabbage with carrots - this is a classic recipe. In addition, you can use each of today's or your favorite salting methods. But at the same time, you can safely take young cabbage into service.

Certainly, early varieties are stored less than later ones. But to replenish the cellar during the ripening period of the first harvest, it will be great option. You can eat them before the New Year, and only then move on to autumn preparations.

Salted cabbage can and should be cooked not only because it is delicious. This salad, along with other vegetables, is rich in vitamins. Especially in the winter and autumn period, we so lack crunchy utility. Even if you did not have time to pickle her rally, do not be discouraged. After all, at any time you can get it from the cellar or buy a head of cabbage in the store and cook it.

I wish you successful blanks And delicious meals! See you soon!

Cabbage is a very popular, healthy vegetable from which variety of dishes. They especially love to use it in salted and pickled form. It contains few calories, but many vitamins and minerals, so it often becomes part of the weight loss menu. There are many options for salting white, red, cauliflower.

How to salt cabbage at home quickly and tasty

Many people think that there is no difference between fermentation and salting. Yes, these cooking methods are similar, but there is a slight difference. The salting process involves the use more salt, as opposed to fermentation. In addition to this, brine for cabbage allows you to get a delicious lightly salted or well-salted salad much faster in glass jar(3-5 days). A large number of salt inhibits fermentation, so this method produces less lactic acid than sourdough.

A few rules for salting cabbage:

1. During fermentation, the brine white cabbage or other varieties should cover the vegetable completely. If this does not happen, then it is necessary to increase the mass of the press.
2. Salting cabbage in jars in brine is carried out exclusively through rock salt coarse grind.

How to pickle cabbage so that it is crispy

There are many options for salting. Food lovers from this healthy vegetable are often interested in how to properly salt it to make a crispy salad. The recipe for pickling cabbage is very simple, but the result will surpass all expectations. Products for a 3 liter jar:

• cabbage - 2 kilograms;
• carrots - 2 pieces;
• lavrushka - 4 pcs.;
• black peppercorns to taste.

Brine Ingredients:

• coarse salt- 2 tablespoons;
• water - one and a half liters;
• sugar - 2 tablespoons.

How to pickle cabbage in a jar so that the pieces turn out crispy? The cooking technology looks like this:

1. Cut the white-headed vegetable into pieces, and then into strips. Grate carrots on coarse grater. Mix all.
2. We take a jar of 3 liters, lay the vegetable salad inside, slightly pressing down. Between the layers you need to put bay leaves and pepper.
3. We are preparing the marinade. In boiled warm water salt and sugar are diluted. Salad is poured to the top with this liquid.
4. Cover the container with a lid or gauze. It is better to place the jar in a deep plate or bowl, as the marinade sometimes overflows over the edges of the container.
5. We leave the salting for 3 days. It is worth observing that the upper cabbage-carrot layer is constantly covered with marinade. Readiness is determined by taste.

How to quickly pickle

Quick salting cabbage is useful to many housewives. This type of pickle is ideal for family dinner or an unplanned visit of guests, because a delicious vegetable salad will be ready in just 60 minutes. Salting ingredients:

• cabbage - 2-2.5 kg;
• carrots - 3 pieces;
• garlic - 6 cloves.

For a "quick" brine, you need to prepare:

• water - 1 liter;
• salt (coarse, stone grade, non-iodized) - 2 tbsp. l.;
• sugar - 100 grams;
• vinegar - 100 g;
• vegetable oil - 200 grams.

salted cabbage fast food made according to this recipe:

1. The main ingredient must be finely chopped, grated carrots, cut garlic into slices.
2. Boil water, add salt and sugar to it.
3. After the marinade boils for a short time, vinegar is poured into it. Remove from heat, pour oil into it, mix well.
4. Vegetable salad, which is pre-packed in a jar, is poured with hot marinade.
5. We leave the future pickle to cool completely, and then place it in the refrigerator.

Salting cabbage for the winter

Today, there is a wide range of ways to pickle vegetables for the winter. Nevertheless, many lovers of pickles continue to prefer the method proven over the years. Classic recipe sauerkraut white vegetable popular for a very long time and passed down from generation to generation. So, to prepare a delicious, beautiful cabbage, as in the photo, you need:

• carrots - 5 pieces;
• cabbage - 4-5 kilograms (several large heads);
• rock salt - 3 tbsp. l.;
• bay leaf - 3 pieces;
• spices, spices.

Cooking process:

1. Cut vegetables: chop cabbage into thin strips, grate carrots with a grater. Everything is mixed with salt. You need to press the vegetables a little with your hands so that they start up the juice.
2. Put the future pickle in a large deep container (bucket, bowl). Add lavrushka, spices.
3. We put a wide plate or a wooden board on top, press it with oppression (for example, a jar of water).
4. Let the lettuce ferment at room temperature.
5. After a daily period of time, we remove the oppression, put half of the contents into another container and mix thoroughly. This is necessary for the release of gases. Leave the vegetables for an hour and a half and return to their original place under the load. We do this procedure every day until the ingredients are completely salted.
6. After three or four days, the marinade becomes lighter and settles, the foam disappears. This may indicate the readiness of pickles, which is determined by taste.
7. It remains to shift ready meal in jars and put in a cold place.

Features of the preparation of cabbage brine

Brine for sauerkraut or its pickled analogue is a solution of salt and water, to which spices and spices are sometimes added. Another marinade is obtained in the process of pickling vegetables. The basis of the liquid for salting is a solution different concentration(depending on the amount of salt). Here are some tips on how to make pickle and sourdough brine vegetable salad.

For sauerkraut

The classic, "grandmother's" method of cooking cabbage is sourdough with brine. First you need to prepare the vegetables, clean from dirt, chop. How is sauerkraut cooked in brine? The marinade is very quick and easy to make. It is necessary to dilute in water (1.5 liters) one tablespoon of rock salt and two tablespoons of sugar. Then you need to put the liquid on the fire and boil for several minutes. Pour cabbage with carrots with cold brine. Withstand up to fully prepared.

For pickled cabbage

Pickled cabbage is no less tasty and healthy than sauerkraut or salted cabbage. The brine in this matter plays an important role, rather the opposite. Its preparation is different from the creation of a marinade for sourdough vegetables. Need the following ingredients:

• sunflower oil- half a glass;
• salt - 2 tbsp. spoons;
• sugar - one glass;
• vinegar - 1 cup;
• water - 1 liter.

You need to put the vegetables in a jar in layers and add a couple of cloves of garlic to them. Fans of spicy "hot" dishes can put a little red in the salad hot pepper. Mix the ingredients for the marinade by dissolving the oil, salt, sugar and vinegar in the water. Boil the liquid, pour the vegetables with hot brine. After 24 hours, the appetizer dish will be ready to eat.

salted cabbage video recipes

To make the salad crispy and tasty, you need to properly prepare the ingredients and brine. Using the videos below, you can learn the technology of salting and pickling cabbage by interesting recipes. With the help of the video, you will understand in detail all the nuances of the process and learn how to prepare juicy, fragrant pickles.

Georgian pickled cabbage with beets

Quick pickling with marinade for cabbage

I wonder how many dishes can be prepared from white cabbage? Cabbage is used in salads, soups, appetizers, and as a filling for pies. Cabbage is good both fresh and stewed, and in boiled. And, of course, we all love crispy, juicy salted cabbage! And here's what's interesting - vitamins in salted cabbage do not disappear, it contains approximately 30 mg of vitamin C per 100 g of product, this is half daily allowance. In addition, there is a lot of potassium in cabbage, which has a very beneficial effect on muscles, including the heart muscle. And cabbage fiber contributes to the work of intestinal motility. The only limitation is that salted cabbage is not recommended for people with hyperacidity stomach.

So, let's start salting cabbage for the winter in jars. I will show you a very simple way of salting, cabbage always turns out excellent - juicy and crispy. And I also have one "secret" - for the winter I salt cabbage only on the growing moon, maybe my experience will be useful to someone. Cabbage is better to take "pickling" varieties, but I also salted the usual, store-bought. We also need carrots and salt.

We chop the cabbage thinly in a way convenient for you, I cut it with a knife.

Three carrots on a large grater.

And now let's start pickling cabbage. I poured 3 liters of water into the pan, added 300 g of salt. We take the usual salt, not fine. And remembering the ratio is very simple: for 1 liter of water - 100 g of salt. If you salt a lot of cabbage at once, take a 5 liter saucepan and add 500 g of salt.

Stir the salt in the water properly, dip the first portion of cabbage into it. Put enough cabbage so that it is completely covered with water.

Let's note the time, we keep the first batch of cabbage in salt water 10 minutes. We wash the jars with soda. We spread the cabbage with our hands, taking it out of the pan, do not squeeze it. We shift the layers with grated carrots.

We tightly tamp the cabbage with carrots in a jar with a hand or a wooden pusher.

When compacting cabbage, juice is released, it should reach the very top of the jar.

We lower the next batch of cabbage into the same brine but keep it on for 15 minutes. During this time, cut the next portion of cabbage. We keep the third batch in brine for 20 minutes. From 2 kg of chopped cabbage, I got 1 liter and one 1.5-liter jar. We cover the jars with lids, put them in deep plates or on a pallet, because the brine will flow out of the jars within 1-2 days. Salting cabbage for the winter in jars is almost complete.

Leave the jars at room temperature. When the brine stops flowing out, we close the jars with lids and store them anywhere - at room temperature, in the pantry, and in the cellar.

Juicy, crispy, very tasty salted cabbage ready for the winter! Cabbage can be tasted after 2 days. Chopped onions, With vegetable oil, with rye bread - an incredible pleasure! You can add dill or cumin seeds. Bon appetit!