Recipe for salting instant cabbage in pieces. Cabbage pieces for the winter: delicious recipes with photos

It is impossible to imagine a festive table without sauerkraut or pickled cabbage. Since ancient times, it has been harvested for the winter, and to this day vegetable rolls in the winter season are very popular. There is a whole sea of ​​​​recipes for pickled cabbage.

Pickled cabbage - the most favorite snack

No one can resist crispy juicy pickled cabbage. This is a great addition to any meat or fish dish and an excellent appetizer on the festive table.

You can marinate any kind. For this, both red and white cabbage are suitable. Note! Red forks are stiffer, so they need to be cooked differently than white ones.

Unlike fermentation, pickling allows you to achieve faster results. In addition, it is a very useful product that retains its beneficial properties during the cooking process.

In order to quickly and tasty cook crispy cabbage, you will need:

• head of 2 kg.
• one carrot.
• 3 garlic cloves.
• water - liter.
• sunflower oil 200 ml.
• 200 ml table vinegar.
• three st. l. heaping salt.
• 8 art. l. Sahara.
• bay leaves - 5 pieces.

Cooking method:

1. Cabbage is cut into large pieces, carrots are grated.
2. Add peeled and finely chopped garlic to the chopped carrots.
3. All vegetables are placed in a liter jar in layers. Cabbage is laid out in the first layer, then carrots with garlic.
4. The next step is to make the marinade. To do this, salt the water, add sugar, vinegar and vegetable oil. All this must be boiled, putting a bay leaf.
5. Salad cabbage is poured with marinade, after which it is left under oppression for three hours. After three hours, a delicious and crispy snack is ready.

Important advice! To make the cabbage crispy, you need to choose tight heads of cabbage.

Pickled Instant Cabbage (video)

In jars with bell pepper

Cabbage marinades are very convenient. They can be stored in the cold for almost a whole month, and they will not lose their taste. Pickled bell pepper salad can be eaten the next day.

Hello friends! Today we will prepare crispy and appetizing cabbage for future use. Usually it is salted or pickled. I want to offer you to try all the cooking methods, but not in the classic version, but in the form of pieces.

All of you know perfectly well how useful white cabbage is. Well, during the harvest season, prices for it drop significantly, so it’s a sin not to take advantage of the situation and close a couple of jars. Moreover, in addition to the main ingredient, special additives will no longer be needed. Usually elemental spices are added to the preservation, as well as well-complementing foods such as carrots and peppers.

I note that in winter, an appetizer is always appropriate and is served with any hot dish. Also used as a salad. And if you chop the pieces, then if you wish, you can use it as a dressing for soup or add to.

And before we analyze the basic recipes for pickling a vegetable, I want to warn you about this:

Be sure to remove and discard the top leaves from the forks, they will not be needed. Otherwise, such sheets in the finished version will give the snack a gray color and an unpleasant bitterness.

Let's start with the classic cooking option. There is probably no simpler recipe than this one, although some housewives also use the dry salting method (it is even simpler). Pickled pieces are spicy in taste. By the way, you can add or reduce the amount of spices.

Ingredients:

• White cabbage - 0.5 pcs.;
• Drinking water - 600 ml;
• Bay leaf - 1 pc.;
• Dill seeds - 1 teaspoon;
• Sugar - 0.5 tbsp. spoons;
• Coarse salt - 1 tbsp. spoon;
• Table vinegar - 1 tbsp. spoon;
• Garlic - 3-4 cloves;
• Black peppercorns - 3 pieces.

Cooking method:

1. Remove the top leaves from the fork and rinse the head. Then cut the fruit into two halves and remove the stalk.

For a 1 liter jar, you will need half a medium-sized head of cabbage.

2. Peel the garlic and cut into pieces of arbitrary shape.

3. Cut half of the head of cabbage into small pieces.

4. Take a liter jar (it should be clean) and put the prepared cabbage and garlic into it. At the same time, alternate vegetables and pack tightly.

Then bring clean water to a boil and fill it with a filled jar. Cover the container with a lid and wait 10 minutes.

5. After 10 minutes, drain the water back into the pan and add sugar and salt. Bring the mixture to a boil.

6. At this time, put all the spices in a jar: bay leaf, peppercorns and dill seeds.

7. Now pour vinegar into the workpiece.

8. And immediately pour the hot cooked marinade over the vegetables. Roll up the container with a tin lid and turn it upside down. Wrap the workpiece with a towel and leave it alone for a day.

9. After cooling, put away in a place for storage.

Recipe for cabbage pieces in brine and under iron lids

For lovers of spicy salads, I offer the following option. Mustard seeds and celery will make the dish much richer in taste. Also in this method, cutting of not very large pieces is used, although larger ones can be made. It's how you want it.

Ingredients:

• Forks - 5-7 pcs.;
• Carrots - 8-12 pcs.;
• Bow - 2 pcs.;
• Water - 2-3 tbsp.;
• White vinegar - 3 tbsp.;
• Sugar - 0.5 tbsp.;
• Salt - 2 tbsp. spoons;
• Mustard seeds - 2 teaspoons;
• Celery seeds - 2 teaspoons.

Cooking method:

1. Remove the top leaves from the cabbage, rinse and dry the forks.

2. Remove the stalks from the heads, and cut the leaves themselves into small pieces. Peel the carrots, rinse and grate. Remove the husk from the onion and chop it finely.

Do not use old and sluggish carrots.

4. Combine carrots, cabbage and onions and pour hot brine over them. Mix everything well and let it rest for 5 minutes.

5. In clean jars, transfer the resulting salad along with the marinade. Now sterilize the blanks for 15 minutes.

6. Then carefully remove the jars and roll them up with iron lids. Cool the containers and store until winter in the cellar or pantry.

Cabbage slices in jars with beets: it turns out very tasty

Many people like to pickle white forks with beets. I also like this dish. And most of all I am attracted by the rich and bright color. By the way, children also eat such pickled vegetables with great pleasure.

Ingredients:

• Cabbage - 1.5 kg;
• Beets - 2 pcs.;
• Carrots - 3 pcs.;
• Garlic - 5 cloves;
• Cold water - 2 tbsp.;
• Vegetable oil - 1/2 tbsp.;
• Vinegar 9% - 1/2 tbsp.;
• Sugar - 1/2 tbsp.;
• Salt - 1.5 tbsp. spoons;
• Bay leaf - 4 pieces.

Cooking method:

1. Peel and rinse all vegetables under running water. Cut the cabbage into squares, about 4 by 4.

2. Grate beets, carrots and garlic on a coarse grater. Stir vegetables together.

3. In a separate container, combine water with salt and sugar, bay leaf. Put on fire and boil for 2 minutes.

4. Now take a clean large container and alternately lay cabbage squares, a mixture of beets, carrots and garlic in layers.

5. When the marinade boils for the prescribed two minutes, fill it with our vegetable preparation. And set oppression on top and press down. Vegetables should be all covered with marinade.

6. Leave this design for 24 hours at room temperature. And after a day, spread the snack in clean jars and close with nylon lids. Store preserves in the refrigerator.

Recipe for pickling cabbage for the winter with carrots

Now try to cook the well-known variant of cabbage in pieces - a pellet. My mom often makes this salad. To be honest, it's very, very tasty. And carrots are just the way to go in this recipe.

Ingredients:

• White cabbage - 2 forks;
• Sugar - 150 gr.;
• Vinegar - 150 ml;
• Carrots - 2 pcs.;
• Garlic - 1 head;
• Salt - 2 tbsp. spoons;
• Water - 1 liter.

Cooking method:

1. Rinse the forks, remove bad leaves and divide into 4 parts.

Cut the heads of cabbage so that the stalk is on all lobes. This will keep all the petals together.

2. Place the cut pieces in a saucepan, fill with water and salt a little. Boil the vegetable for 30 minutes.

3. After boiling the cabbage, start preparing the brine. To do this, boil clean water, add sugar and salt and cook until the ingredients are dissolved.

4. After that, cool the marinade and only then pour vinegar into it.

5. In the meantime, peel and grate the carrots, and pass the garlic through a garlic press.

7. Now lay out in layers: cabbage, then carrots and garlic, etc.

8. Then fill everything with brine so that the vegetables are completely covered with it.

9. Cover the container with a lid and put it in the refrigerator for a day. A day later, the snack is ready to eat.

If you are preserving for the future, then pickle the vegetables immediately in a jar, and then close the containers with nylon lids and store in a cool place.

Video on how to cook cabbage slices in brine

This year I decided to replenish my cookbook, as I stumbled upon one story. In it, the author pickles not only one white cabbage, but also adds apples, carrots and peppers. I watch a lot of views, which means that conservation is successful in any way. I share the video with you, suddenly someone will come in handy.

Cabbage slices for the winter in a bucket and without vinegar

Well, for those who are not used to trifles, I suggest fermenting cabbage in a bucket. The recipe is simply excellent, tested over the years. The only thing to remember is that during the fermentation period, you need to substitute a plate under the container, as juice may leak out. Or do not fill the bucket to the very top, then there will be no risk of leakage.

Ingredients:

• White cabbage (small heads) - 10 kg;
• cabbage leaves;
• Carrots - 1 kg;
• Garlic - 2 heads;
• Rye bread - 6 slices;
• Green cilantro - 100 gr.;
• Hot pepper - 5 pods;
• Salt - 250 gr.;
• Cold water - 7 liters.

Cooking method:

1. Remove dirty and damaged leaves from the heads. Then cut up the stalk and cut the fruit into large slices.

2. Cover the bottom of a clean bucket or barrel with cabbage leaves. Put a couple of slices of rye bread on top.

3. Place the cabbage leaves on top of the bread again. It turned out an air "cushion" for quick fermentation.

4. Peel the garlic and cut into slices. Cut hot pepper into 4 pieces.

5. Peel the carrots too and cut into thin slices.

6. Now put the cabbage slices, garlic, carrots, peppers and cilantro on our “pillow”.

7. At the same time, place vegetables and herbs tightly and alternate layers.

8. Then prepare the brine: dissolve the salt in cold water.

9. With this cold and salty water, pour a bucket or barrel where vegetables are laid in layers.

10. Place clean cabbage leaves on top.

11. Set the oppression and leave the workpiece in a warm room for a week, then transfer to a cool place, such as a balcony, and ferment the contents for 2-3 weeks.

12. After the specified time, spread the sauerkraut with vegetables and brine in sterile jars and close with lids. Store in a cool place.

That's actually all. Nothing more to say.) Looks like it's all sorted out. Of course, if you still have questions, then, as always, we are not shy, but actively ask. I answer all the time! Don't forget to bookmark this post so you don't have to look it up later. Bye bye everyone!

Pickled cabbage chunks are a good recipe for appetizers and simple preparations for the winter. Cabbage is a product with a lot of vitamins and a special taste, and thanks to pickling it can be consumed all year round. Pickled cabbage is prepared in a variety of ways, so everyone will be able to choose a recipe to their liking.

Choosing the best vegetable

Pickled cabbage should come out juicy and crispy, for this you need to choose the right variety of vegetable. There are varieties that keep fresh for a long time, but these are not suitable for pickles, because they are not meaty enough and a little tough. The best option would be medium-late varieties of cabbage, for example, white or red cabbage. However, red or blue cabbage does not have enough sugar in it, so the taste will be different from white cabbage.

To select a suitable vegetable in the store, you need to squeeze it. The cabbage should be slightly springy. The ideal fork weight is approximately 2-3 kg, since the fruit has already accumulated juice and will not be bitter.

We prepare quickly

In order to prepare the cabbage, you need to remove the top sheets from it and rinse under running water. Then cut in half so that the stalk remains in the middle. It must be carefully cut and not dislodged cabbage leaves. Cut each half into 6-8 pieces.

An important point is that large pieces of cabbage do not need to be crushed before pickling.

Cooking delicious

Pickled cabbage chunks can be prepared with a variety of ingredients, as well as in a variety of ways, using a variety of recipes.

What can be done?

Knowing the classic recipe, you can supplement it yourself. Most often, cabbage is cooked with different vegetables: beets, carrots, horseradish, eggplant, peppers. To diversify the taste, add different spices.

Cabbage is not in vain considered a very useful product, because it has a very large amount of vitamins and minerals: magnesium, calcium, iron, phosphorus, magnesium, iodine, sulfur and others. Many years ago, cabbage was used as an antiseptic and antibacterial agent, because cabbage leaves relieved swelling and inflammation. The product is also useful for problems with the digestive and cardiovascular systems.

In addition, white cabbage has a very low calorie content: about 125 kcal per 100 grams of product. Therefore, it is very often used in the period of different diets, it contains a lot of dietary fiber and fiber.

cooking options

A huge number of recipes for pickled cabbage in pieces makes this dish in demand among various segments of the population.

Spicy pickled cabbage with horseradish and apple

Such snack food came to our table from oriental cuisine.

To prepare this dish for 9 servings you will need:

• half a kilo - fresh cabbage;
• 20 g - horseradish root;
• 225 g - slightly sour apple;
• 2.5 g - allspice peas;
• 7 g - garlic;
• 5 g - dried dill;
• 5 g - Korean seasoning;
• 20 g - hot pepper;
• 35 g - salt;
• 50 ml - vinegar 9%.

Cooking time 24 hours.

Before cooking, all vegetables must be washed with water, horseradish cut into rings, and an apple into considerable cubes. Horseradish destroys all harmful bacteria and contributes to less time spent pickling cabbage. Cabbage cut into not too large pieces. Garlic must be peeled and cut into halves. Place vegetables and spices in a deep bowl.

In parallel, put half a liter of water on the stove, and then salt. When the water boils, pour in the vinegar. Pour the marinade into a bowl with vegetables, leave to cool with the lid closed. Place in the refrigerator after cooling, and then serve.

Cabbage marinated with carrots

The cooking option is similar to the previous one due to the hot marinade.

For cooking you need to take:

• 2500 g - cabbage;
• 250 g - carrots;
• 15 g - garlic;
• 1100 ml - water;
• 65 ml - vinegar 9%;
• 75 g - salt;
• 210 g - sugar;
• lavrushka;
• allspice peas.

Rinse and cut the products first. Cabbage - in large pieces, carrots can be cut into circles or thin sticks. Place tightly into container. Add other ingredients to boiling water. We fill the vegetables with the resulting marinade, wait until they cool. After that, we move to the refrigerator. It is recommended to serve the dish chilled.

Cabbage marinated with beets (stored in a jar)

In order for the vegetables to stand all winter, the jars will need to be sterilized and the lids closed tightly. As a result, the cabbage will turn into a reddish-pinkish hue thanks to the beets.

For one three-liter jar you need:

• 2100 g - cabbage;
• 410 g - beets;
• 6 g - a head of garlic;
• hot peppers;
• 1200 ml - water;
• 6 g - lavrushka;
• allspice peas;
• 60 g - salt;
• 110 g - sugar;
• 30 ml - vinegar.

To prepare the jars, you need to hold them in the oven or in the microwave, pour boiling water over the lids. Cut the vegetables into large pieces and place in dense layers in a glass jar. When the water boils, add spices to it, thus getting a marinade. Then pour it into jars to the brim. Sterilize the jars in any convenient way, close the lids tightly. Store in a dark place with a low temperature.

Cabbage marinated with carrots and sweet peppers

Such a spicy cabbage will cook in one day.

Needed for cooking:

• 2500 grams - cabbage;
• 250 grams - carrots;
• 210 grams - sweet pepper;
• 13 grams - a head of garlic;
• greens to taste;
• 1200 ml - water;
• 60 grams - salt;
• 85 grams - sugar;
• 5 st. l. - vegetable oil;
• 255 ml - vinegar 6%.

Prepare the marinade, that is, pour seasonings into boiling water. Cut the head of cabbage into squares, grate the carrots coarsely. Grind the greens and garlic, finely chop the pepper. Pour the non-hot marinade into vegetables, leave for two to three hours and transfer to the refrigerator.

Pickled cabbage and eggplant

Some, seeing such a combination, will be surprised, because we are used to salting and marinating these products separately. However, with the right recipe, this dish will turn out delicious and original.

For cooking you will need:

• 1600 g - cabbage;
• 600 g - eggplant;
• 260 g - carrot;
• 12 g - heads of garlic;
• 30 g - salt;
• 120 g - sugar;
• hot pepper for taste;
• 50 ml - sunflower oil;
• 80 ml - vinegar 9%.

The blue ones must be washed and cut into small pieces, anointed with butter (margarine) and baked for half an hour at a temperature of about 190-200 degrees. Cut the cabbage into large pieces, grate the carrots, chop the garlic. Salt the cabbage, add sugar, spices, oil and vinegar. Mix it all up. Leave for about an hour or two.

Now you should sterilize the dishes in any way convenient for you.

Next, mix all the products again and place them in jars, pouring the juice that the vegetables released. The jars should be sterilized and the lids closed tightly. Put in a dark place with a low temperature.

Delicate cabbage "Provencal"

The dish got its name thanks to spices, therefore, in order to get crispy and slightly spicy cabbage, spices must be added strictly according to the recipe.

In order to cook, you need:

• 2100 g - cabbage;
• 140 g - large carrots;
• 6 g - garlic;
• 120 g - sugar;
• 75 g - salt;
• 4 g - allspice black pepper;
• 3 g - ground coriander;
• 5 g - clove buds;
• 90 ml - vegetable oil;
• 60 ml - 9% vinegar.

Cut the cabbage into large pieces, grate the carrots on a large grater, chop the garlic. Add all the spices to the vegetables and stir. Set in a place with a low temperature under pressure for a couple of hours. After that, the dish can be served.

Korean pickled cabbage

A special feature of this dish is a special spicy seasoning, which can be purchased at the supermarket.

For cooking you will need:

• 1200 g - cabbage;
• 130 g - carrots;
• 120 g - onion;
• 4 g - garlic cloves;
• 40 g - salt;
• 80 g - sugar;
• 60 ml - sunflower oil;
• 65 ml - 9% vinegar;
• 1 package of seasoning "in Korean".

Cut the cabbage into large squares, grate the carrots, cut the onion into rings. Fry the onion in a pan with oil, add to vegetables and pour spices. Mix everything well and put it with a press in a place with a low temperature for 10 hours. Then you can eat.

Red cabbage pickled in brine

In order to diversify your diet, you can cook red cabbage. Its difference from white cabbage is not only in color, but also in taste.

For cooking you will need:

• 1200 g - red cabbage;
• 150 g - carrots;
• 120 g - sweet pepper;
• 30 g - salt;
• 15 g - sugar;
• 20 ml - 6% vinegar;
• 110 ml - vegetable oil;
• spices to your taste.

Cut the cabbage into large pieces, carrots and peppers into narrow strips. Salt, stir thoroughly, after that add sugar and stir again. Next, pour the vinegar, oil and pour seasonings. Mix and leave in a cool place for a couple of days. Already after it is possible to eat.

Pickled Cabbage with Cranberries

Berries give this dish unusual and special sourness. As a result, vegetables are crispy and appetizing.

For cooking you will need:

• 2200 g - cabbage;
• 330 g - carrot;
• 2 handfuls - cranberries;
• 1100 ml - water;
• 35 g - salt;
• 35 g - sugar;
• 4 g - lavrushka;
• 3 g - allspice black pepper;
• 110 ml - vinegar 9%;
• 110 ml - vegetable oil.

Cabbage cut into thin strips, and carrots into strips. To prepare the marinade, you need to mix water, sugar, salt and oil, put on fire. When the solution boils, add vinegar and spices, remove from the stove. After that, mix the vegetables and pour them with marinade. Leave for 2 days under pressure. Then you can serve.

Cabbage "Pelyustka" without vinegar

This recipe is considered a classic, and it is really very tasty and unusual. The ingredients for this recipe are designed for a three-liter jar.

Pickled cabbage, salted cabbage is one of the common and favorite dishes on our table. On holidays or on ordinary days, we take out a jar of this delicious product.

There are many ways of salting and pickling. Most often, we use cabbage, chopped into strips, or chopped finely and finely. But in the recipes below, we will pickle the cabbage in pieces.

Cabbage in this version is no worse. And many even like it when there is a coarsely chopped pickled vegetable on the table.

Required Ingredients:

• Cabbage - 5 forks
• Garlic - 20 cloves
• Salt - 3 tbsp. l.
• Sugar - 2 tbsp. l.
• Allspice - 3 pcs.
• Bay leaf - 1 pc.
• Dill
• Vinegar - 3 tbsp. l.

We clean the cabbage, cut it in half, remove the stalk. After that, cut it into pieces. The size can be any, but so that the pieces fit freely in the jar.

We clean the garlic. We take jars, put chopped cabbage and garlic in them.

Boil water and pour hot boiling water into jars. While all this is worth 10 minutes, prepare the marinade. Put salt, sugar in water and boil.

Drain the water from the jars, add peppercorns, dill, bay leaf, vinegar. Pour jars with boiling marinade, roll up, turn upside down and leave to cool.

When the jars are cool, put them away for storage.

Cabbage pieces in jars in brine under iron lids

To prepare this recipe, we need:

• white cabbage - 1 large head
• carrots - 3 pcs.
• salt - 50 gr.
• sugar - 50 gr.
• vinegar 9% - 50 gr.

We cut the cabbage into pieces, grate the carrots or cut into thin circles.

We put cabbage and carrots in a jar, tamping each layer

Then we put the jar under the press in the refrigerator for one day. After the time has passed, we get the banks. We boil water, adding salt, sugar and vinegar to it, you can add a little vegetable oil. Pour it all into jars and twist.

Spicy (burning) cabbage with large pieces of beets. Fast Food Recipe

Ingredients:

• Cabbage - 700 g.
• Beets - 1 pc.
• Garlic - 2 cloves
• Vinegar 9% - 70 g.
• Sugar - 1 tsp
• Salt - 2 s. l.

We clean the cabbage and cut into square pieces (you can use any).

We clean the beets and cut them into either pieces or cubes.

We put it all in the bank. Add garlic, bay leaf. You can add various spices.

We are preparing the marinade. Dissolve sugar and salt in water, add vinegar. Pour cabbage with this marinade. Then we twist the jar and remove it.

Quick pickling cabbage slices

This is a fairly simple and quick way to pickle cabbage slices.

Take the following ingredients:

• Cabbage - 1 kg.
• Carrot - 1 pc.
• Garlic - 4 cloves
• Sugar - 4 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar - 1 cup
• Vegetable oil - 1 cup

Wash cabbage and cut into large pieces. Grate carrots or cut into rings. Finely chop the garlic or squeeze through a press.

We put everything in a jar in layers: a layer of cabbage, a layer of carrots with garlic. After that, pour hot marinade: dissolve salt, sugar, vinegar and vegetable oil in water. Pour the vinegar after removing the marinade from the heat.

Pour it all into a jar and leave to stand for a day. After that, you can eat.

And in this video you can see how to quickly pickle cabbage.

Our ancestors did not have access to quick salting of cabbage. Once upon a time, salt was valued more than gold and was not a frequent guest on every table. Preserving food in the absence of preservatives was not easy. Previously existing methods required a long exposure of blanks in strictly specified conditions.

Our capabilities allow adding various spices and spices to food, with which the food becomes richer in taste, canned faster and better stored. Salt, which we generously put in preparations, prevents the reproduction of pathogenic microorganisms and slows down the fermentation process. Salted cabbage no longer needs to be kept at room temperature for weeks, waiting for it to become suitable for long-term storage. A variety of recipes will allow you to bring the product to the desired quality in just a few days or even hours.

Actually there is no difference, the terms refer to the same process. Salting is a preservation method in which lactic acid plays the main role.

This component is released during the natural fermentation of fruits and vegetables, gives the dish a specific taste and is a guarantee of product safety. Only the processing of various kinds of agricultural crops is described by different terms. So, for example, apples are “wetted”, cucumbers are “salted”, and cabbage is “sour”.

Despite the differences in names, the essence of this does not change. Everywhere, lactic acid and partly salt act as a preservative, which controls the fermentation process, protects the product from souring, speeds up salting, allowing you to reduce cooking time.

In those days when salt was an expensive pleasure, pickling in its pure form was used in the villages. Cabbage was cut, placed under oppression and fermented in its own juice without air access.

In order for the product not to deteriorate, it had to be heavily tamped. At the slightest ingress of oxygen, lactic acid fermentation could stop, and the cabbage would simply rot. Long exposure guaranteed reliable preservation and storage for a long time.

Ready cabbage was placed in a cold room. At low temperatures, lactic acid bacteria decreased their activity. However, the fermentation process did not stop, and the product became more sour over time.

Salt, which is actively added in modern recipes, not only additionally preserves the product, but also inhibits the growth of lactic acid bacteria. Therefore, cabbage fermented with salt can be stored much longer.

The basics of pickling cabbage

For conservation to be successful, four important conditions must be met:

• choose a vegetable of the appropriate variety;
• protect the product from spoilage;
• create an environment suitable for the development of lactic acid bacteria;
• bring all work surfaces to perfect condition.

How is salting done? Lactic acid bacteria that are present on the leaves of the vegetable ferment the sugars contained in the cabbage. Accordingly, the more simple carbohydrates in a vegetable, the more actively conservation takes place. That is why you need to choose varieties with optimal chemical composition. Otherwise, sugar will have to be added.

To prevent harmful microorganisms from developing along with lactic acid bacteria, try to remove air from the product as much as possible.

To do this, the cabbage should be well compacted. It is better to spread the product in small layers and carefully crush each of them.

It is advisable to put oppression on top, then the cabbage will drown a little in its own juice. As oppression, you can use a well-washed stone or a container of water. A press is placed on top of the workpiece. You can use a flat plate or a wooden disc made by yourself. And already directly on the press put a weighting agent.

For the development of lactic acid bacteria need a temperature of 15 to 22 ° C. Therefore, after all preparations, cabbage should be left at room temperature. Further, when the product picks up enough acid, the activity of bacteria must be reduced by removing the workpiece in a cool place. In villages, it is usually placed in a cellar, where the temperature is kept within 8-12 ° C. And the finished product should be stored in the refrigerator at 0-2˚С.

And, of course, while cooking, do not forget about cleanliness. Thoroughly wash all appliances, dishes, sterilize jars. We clean the vegetables well. Cut off damaged parts. In general, we prevent dirt from entering the product.

The best varieties of cabbage for pickling and pickling

For salting and pickling, medium-early and medium-late varieties and hybrids of cabbage are best suited, in which the ripening period from germination to full head formation is 115-160 days.

The most popular of them:

• "Glory";
• "Present";
• "Midor";
• "Merchant";
• "Dobrovodskaya";
• Krautman.

Cabbage of these varieties forms a large head of cabbage with a small stalk. The mass of one vegetable can reach 3 kg. The inner leaves are white or greenish, very densely packed, strong, juicy, sweet, high in carbohydrates.

Cabbage of these varieties lies well even without salting. And the pickled preparation, made according to all the rules, turns out to be tasty and crispy, and can be stored until the next season.

Preparation: place, tools, raw materials

Sauerkraut is not a laborious process. The bulk of the work is done in just three steps. Before laying, vegetables must be peeled, cut and salted.

We wash the cabbage. We remove spoiled leaves, cut off all defects. Cut out the stem. We leave a clean white head of cabbage. We do the same with other ingredients. If we put carrots, then we also clean it and remove all spoiled places.

We will cut vegetables on the table. Prepare the place by removing all unnecessary. Cabbage can be shredded both on a plastic and wooden board. For cutting, in addition to the usual universal kitchen knife, it is convenient to use a special knife-shredder or grater-shredder.

If the brine is prepared separately, we will select a suitable container for it. If the cabbage is simply rubbed with salt, we will prepare a capacious bowl or basin in which we will mix everything with our hands.

Place vegetables in an acid-resistant dish. An enamel pan is suitable for this. But some recipes provide for laying cabbage directly into jars. If the vegetables are fermented in a wide bowl, they must be pressed down with oppression so that the product disappears under a layer of juice or brine.

Vegetables packed in jars will also release juice. Therefore, if the containers are filled to the top, it is better to put them in a basin so that the liquid flows into it, and not onto the floor.

When the cabbage begins to ferment, gas will accumulate in it. Its excess can spoil the taste of the finished product. Therefore, we will periodically pierce the workpiece with a wooden stick, releasing the excess. During fermentation, a foam cap will appear on the cabbage, which must be carefully removed with a clean spoon.

Remember that any items that we touch the product with: knives, boards, spoons, must be thoroughly washed and poured with boiling water. The same applies to containers - pots and jars.

If we cook cabbage at a time, then the jars can not be sterilized, but washed with soap or soda, doused with hot water. Close the workpiece with a clean plastic lid. In this form, it can be stored for no longer than three months.

Recipes for salting cabbage for the winter

Almost every family has its own recipe. In what way do not pickle cabbage! It is ground with salt, soaked in cold brine with the addition of vinegar, poured with salted boiling water.

Cabbage is especially good with the addition of various spices and spices. Cranberries, peppers, beets, carrots, onions, garlic, etc. are placed in the blanks. All this, of course, affects the quality of the finished product. Sauerkraut may vary.

Salted cabbage with beets

Thanks to the beets, the preparations acquire a beautiful shade, an unusual taste, and are additionally enriched with vitamin supplements.

Compound:

• cabbage without stalk - 5 kg;
• carrot roots - 0.5 kg;
• beets without skin - 250 grams;
• Bulgarian pepper - 0.5 kg;
• several small bulbs;
• bay leaf, allspice peas, cumin, cloves;
• salt - half a glass.

The listed vegetables, except for onions, are chopped or cut into strips, rubbed together with salt and seasonings using a large basin. Place the onion in the middle of the workpiece.

We install the container in the basin, cover it with gauze on top so that dirt and dust do not get in. Let ferment at room temperature. During the day, we pierce the cabbage with a wooden stick several times. We follow the process. The readiness of cabbage is determined when the foam ceases to stand out. It can take 2 to 4 days to prepare.

We close the jars with plastic lids. If you need to keep the cabbage for a long time, fill the vegetables with boiled vegetable oil with a layer of 1 cm.

In jars with pepper and garlic

This recipe allows you to ferment cabbage in a hot way. We cook vegetables, clean the main component. Cut off the tops of the stalks flush. Let's divide the heads into quarters.

Let's prepare a delicious dressing from fresh carrots and bell peppers. Chop vegetables with a food processor. Add a bright mixture of grated celery root and finely chopped garlic. Add some fresh corn to the vegetable dressing. The number of components depends on the capabilities of the hostess.

All vegetables are laid in layers in a wide enamel bowl. Layers of cabbage should alternate with vegetable dressing. The more tiers you get, the better.

We will salt the vegetables with brine. Bring 4 liters of water to a boil, dilute in it 200 grams of sugar and salt, five to six black peppercorns and a few bay leaves. Turn off the brine after the salt and sugar have dissolved. Let's wait until the marinade cools down a bit.

Pour the filling into a container with cabbage. Vegetables should be completely hidden under it. Press down the workpiece. Leave for two weeks to ferment in a cool cellar or on the balcony.

Cabbage pickled with spices

This is another unusual recipe for salting cabbage for the winter. For 11 kg of vegetables, we need about a kilogram of apples and 300 grams of carrots. We also take one handful of lingonberries and cranberries. We will create an unusual aroma with the help of cumin, allspice, anise and bay leaf. We will add spices to taste, and take salt in the amount of 2/3 cup.

Shred the cabbage with a shredder. Grind the carrots on a coarse grater. We divide the apples into quarters and so that they do not darken, let them stand for some time in cold salted water.

Mix the prepared ingredients. Let's put the future salad in a wooden or enameled container. Let's crush it. Let's leave for 10-12 days at a temperature of 18-22̊С.

When the product stops fermenting, check its readiness. The salad should decrease slightly in volume, and the juice released from the vegetables should become transparent. Let's put the cabbage in jars. We will cover them with plastic covers. In this form, the salad can stand in the refrigerator all winter.

Salted cabbage with dill seeds

In this recipe, all proportions are conditional. For a bucket of chopped cabbage, you need to take 100 grams of salt. Carrots by volume should be a tenth of the total mass of cabbage. Dill and cumin seeds are added to taste.

Vegetables are peeled, carefully cut into small strips, mixed with salt and seasonings. They are laid out in banks and rammed. They close it with a plastic lid, clean it in the basement or place it on the balcony if it's cool there. After 10 days, the product can be served at the table.

In jars with apples

The original dish is rolled immediately into jars. The salad is made from cabbage, sour apples, onions and sweet bell peppers. The main component should be twice as large as the rest of the ingredients combined. For salt, we make the following calculation: we will need to add three tablespoons for every 2 kg of cabbage.

We cut heads of cabbage, apples, onions and peppers into beautiful even straws or thin slices. Put in the bottom of a wide saucepan. Salt. Stir with a clean spoon, never with your hands.

Banks must be washed in advance. At the bottom of each we put 2-3 bay leaves and 5 black peppercorns.

Fill the container tightly. Cover with metal lids. Sterilize within half an hour. Let's roll up. Turn upside down, cool and place in the refrigerator.

In jars cold

Salting cabbage in jars in brine requires a minimum of preparation time. Take for salad 2 kg of chopped cabbage and 2 medium grated carrots. Mix the vegetables with your hands. Densely fill a three-liter jar with the mixture.

Prepare cold brine. In 1.5 liters of pure water we dissolve in a tablespoon of salt and sugar. With this brine, pour the vegetables folded into a jar. Cover the neck of the glass container with gauze. Put the salad to sour in a warm place. In three days the cabbage will be ready. It must be kept refrigerated for storage.

Quick pickling of cabbage in a hot way

Pickling instant cabbage is popular among people who value time. In this way, salads are made that do not need to be aged for a long time. Vegetables are immediately soaked in brine. Such a preparation can be served at the table the very next day.

We prepare a beautiful vegetable mixture from thinly sliced ​​​​layers of cabbage and carrots. We mix vegetables in any proportions. Pack them tightly into prepared jars. Fill with brine.

In a liter of water, dilute a tablespoon of salt, half a spoon of sugar and a spoonful of vegetable oil. Bring the marinade to a boil and season the vegetables with it.

Leave the jar uncovered for a day in a warm place. The next day, close the salad with a plastic lid and put it in the refrigerator.

With beets in Georgian

For a fragrant Georgian salad, a beautiful large head of cabbage and two small even beets are chosen. A unique aroma is created by 2 heads of garlic, a pod of hot pepper and a bunch of fresh cilantro.

Vegetables are cut quite large. The head of cabbage can be divided into 8-12 parts. Beets should either be grated or cut into flat slices. Garlic cloves can be put whole, or coarsely chopped. Cut hot pepper into rings. Separate the cilantro into branches with your hands.

Vegetables should be laid out in a pan in layers: a layer of cabbage, a layer of beets, a layer of garlic, etc. Repeat several times until you run out of ingredients.

The brine is added last. Boil two liters of water and dilute 50 grams of salt in them. Let the brine cool to room temperature, and then completely cover the vegetables with it.

Georgian salad should stand warm under oppression for about two days. After that, it can be decomposed into jars and put in the refrigerator. There, the cabbage will reach readiness from 3 to 5 days.

Harvesting crispy sauerkraut for the winter in jars

It is very convenient to ferment vegetables in a jar, because later they can be stored in the same bowl in which they were cooked.

Winter salad is chopped only from white cabbage and carrots. Don't go overboard with root crops. It has a lot of carbohydrates, and we don’t need an excess of them. Excess sugar can drastically slow down the fermentation process and the cabbage will not have time to ferment.

Carrots in the salad under discussion will occupy a tenth of the total volume. We cut the vegetables into strips, put them in one wide basin and knead with our hands until the juice appears.

In a glass, mix a tablespoon of coarse salt and a teaspoon of sugar. This amount will be enough to salt a three-liter can of cabbage.

We put the vegetables in a glass container in layers, salting each layer. When the jar is full, the salt and sugar should run out.

Let's put the container in a warm place for three days. Once a day, cabbage will need to be pierced to the very bottom with a wooden stick doused with boiling water. The finished product must be stored in the cold.

With apples and cranberries in a barrel

A wooden barrel is not easy to find today. If you still have it, try cooking cabbage according to this original recipe.

Take apples and cranberries in approximately equal proportions. Cabbage should be 5 times more than the rest of the ingredients. For every kilogram of the main vegetable, you need to put 30 grams of salt.

Mix everything together. Pack the salad into a barrel. Put under oppression and send to heat for 5 days. During this time, the cabbage will stop fermenting and absorb a lot of aromatic substances.

With bell peppers, carrots and onions in a jar

Sweet peppers and onions will give a slightly unusual taste to this salad. Carrots will also take part in the cooking process, saturating the finished dish with juiciness. The volume of cabbage is twice the amount of other vegetables. Carrots, onions and peppers are taken in equal proportions.

Vegetables should be finely chopped, mixed with salt, sugar and vegetable oil. The calculation of the ingredients will be as follows: for 3 kg of cabbage, add 4 tablespoons of sugar, 2 tablespoons of salt and one tablespoon of vegetable oil. We immediately lay out the salad in jars and place it in the refrigerator for several days.

With horseradish and garlic

Take a large head of cabbage and one medium carrot. We cut the main vegetable into large pieces, and pass the carrots through the combine. Add 100 grams of grated horseradish root and a head of garlic. Squeeze out the teeth through the press.

Mix vegetables in a bowl. Add three tablespoons of salt and two sugar. We remember the mixture with our hands as if we were going to knead the dough. Put the salad in an enamel container. Let's put oppression on top. We will remove the cabbage in heat for three days.

With honey and lemon

For a spicy salad, you need a whole large head of cabbage, weighing about 3 kg. Cut the cabbage into strips and dilute with carrots and beets. We will need two sweet orange root vegetables, which we grind with a grater. We choose one large beetroot and also rub it on a grater, or chop it in a combine.

The taste of the salad is perfectly complemented by lemon. We cut it straight with the peel into thin slices.

This recipe uses an unusual marinade, which is prepared on the basis of prunes and honey. For salting one head of cabbage, you need 200 grams of dried fruit, which we pre-wash, pour a glass of water and boil. Keep on fire for 3 minutes. At the end, add salt (1 tablespoon) and honey (4 tablespoons) to the broth.

We mix the vegetables with the marinade, immediately put the salad in jars, close with ordinary plastic lids without sterilizing. We put it in the refrigerator, and on the third day we will enjoy the taste of a healthy dish.

Armenian cabbage pickling

For a head of cabbage, you will need medium-sized carrots, one beetroot, celery root, a bunch of cilantro, 2 hot peppers, and a head of garlic. The listed vegetables, except for cabbage, will be cut into thin large plates, pepper, respectively, into rings. We divide the head of cabbage into slices. We tear cilantro with our hands. Layer the cabbage and mixed vegetables in a container.

I'm preparing the brine. We dilute 150 grams of salt in three liters of water. In a boiling solution, we throw 10 peppercorns and 3 bay leaves. Add half a stick of cinnamon if desired.

Cool the brine and pour over the vegetables. Leave warm under load for three days.

Chinese cabbage recipe in Korean

A spicy original dish will help diversify the diet. It may not be to everyone's taste, but it certainly won't go unnoticed. The exact proportions of the components cannot be calculated. Here everyone should be guided by their preferences.

A head of Beijing cabbage must be cut lengthwise into four parts, each of which must be rubbed liberally with salt and sent to the refrigerator. Rinse thoroughly after a day.

Next, you should take garlic and hot pepper in equal proportions. Grind them together until smooth. Brush the cabbage pieces with the paste. Leave the dish for a day at room temperature and only then put it in the refrigerator.

How to pickle cabbage so that it is crispy

If you fermented cabbage, but it turned out soft, use the following tips:

• try not to crush the cabbage next time when salting, so it is better to retain its initial properties;
• do not spare salt, it will restrain the growth of harmful microflora and will not allow the product to peroxide;
• use only late varieties of cabbage;
• keep clean during preparation, as third-party microorganisms can prevent the fermentation process from proceeding as it should;
• as soon as the juice in the workpiece becomes transparent, immediately remove the cabbage in a cool place.

The last recommendation, of course, is from the realm of fantasy, but those who follow it claim that the result is excellent. The folk calendar recommends harvesting cabbage for the growing moon, 5-6 days from the new moon. This method can be used in conjunction with other recommendations.

Marinate vegetables without vinegar

None of our recipes use vinegar. Although the taste of some preparations turns out to be similar to the taste of pickled vegetables. It's all about adding sugar. If you put it less than salt, the product will rather ferment and acquire a characteristic sourness.

An abundance of sugar inhibits the growth of lactic acid bacteria. If you add it twice as much as salt, the fermentation process will not work. The activity of microorganisms will slow down. The juice released from the cabbage will taste like a marinade.

We examined many ways to harvest a healthy vegetable and realized that the pickling process is practically the same as fermentation. In order to serve a delicious vitamin salad to the table, you do not need much time and effort, and the result can exceed all expectations.