Salted cabbage for the winter recipes are very tasty. Original spicy salting of early cabbage at home

Often in the cold season you really want not a 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 the simplest way to preserve food, 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 a more effective and reliable way to preserve the cabbage, while pickling means keeping the product in a cool place after the fermentation process is complete due to the presence of bacteria in the cabbage. Salting cabbage is much easier than fermenting. However, in order to brighten up the taste, salted cabbage necessarily requires some additives: dill, lavrushka, carrots, etc. Sauerkraut does not require this and can even be called a healthy product due to the lack of salt, which, as you know, has the ability to retain 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 a minimum sugar content.
• For a sweet note in taste, it is customary to add grated carrots, but you can do without it.
• Cabbage is salted in a jar, enameled bucket or wooden tub. 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.

Cabbage is finely chopped or rubbed and mixed with grated carrots. You can use a couple of medium-sized root vegetables or one large one. Take a two-liter jar and tightly lay the sliced ​​\u200b\u200bin 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 its presence in the finished dish, people suffering from diseases of the gastrointestinal tract, it is undesirable to use such an appetizer.

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 of a delicious 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 the cabbage into large 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. Pack the sliced ​​vegetables into a 5 liter pot.

It's time for the pickle. Boil a liter of salted 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 a sufficient amount of juice is released.

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.

- the dish, at first glance, is simple. In general, there is nothing to be smart about, it is enough to chop the vegetable, mash with salt, add a little carrot, sprinkle with dill seed. Arrange in a suitable container and keep warm for several days. However, the result does not always correspond to the efforts and expectations made, sometimes your favorite snack comes out unattractive, bland. How to pickle cabbage so that it is crispy, juicy and moderately sour? Buying the “right” forks is half the battle.

Delicious cabbage: a choice of heads of cabbage for pickling



Medium and late-ripening varieties are suitable for pickling (“Glory”, “Gift”, “Gingerbread Man”, “Gribovsky Zimny”). Their forks are dense, not heavy in size, with protruding sides, as if flattened. If the upper green leaves are not removed from the heads, it means that they were stored correctly, they did not freeze. Pay attention to the stalks, a white cut is a sign of freshness; in stale, wilted cabbage, it is beige or even brown. By the way, the length of the "stumps" should be at least 2 centimeters.

Be sure to inspect the heads of cabbage, carefully, from all sides, cracked, with dark spots, signs of rot, it is better not to take an unpleasant smell, tasty, with an appetizing crunch, it still won’t work out of such raw materials. It is recommended to give preference to large forks, weight from 3 to 5 kg guarantees maturity. Such a vegetable was filled with juices over the summer, contains the right amount of sugar. And without it, the normal fermentation process is impossible, on which cabbage pickling is actually based.

Tips: how to pickle cabbage deliciously




- In the old days, cabbage was fermented in oak barrels for the winter, now mainly in glass jars and enameled pots, buckets. The main thing is that there are no chips on the inner surface, contact with metal spoils the cabbage. Therefore, it is not salted in iron and aluminum containers. In addition to dishes made of wood, glass, ceramics, food-grade plastic containers are also used.

Preparation of cabbage for sauerkraut is carried out in a well-ventilated area. We advise you to treat the tabletop, the cutting board on which it is to be chopped with a solution of table salt (a tablespoon per liter of hot boiled water). Rinse with salted boiling water and containers for laying cabbage. They can also be wiped from the inside with vodka, alcohol or apple cider vinegar. And, of course, cooking cabbage (cutting, rubbing with salt) is done only with cleanly washed hands. This is one of the main conditions for pickling cabbage so that it is crispy. After all, when exclusively lactic acid bacteria participate in fermentation, cabbage for the winter succeeds, which is necessary. But the forks themselves are not washed, only the outer leaves are removed.

With iodized salt, vegetables are not preserved, cabbage is not fermented with it, it turns out tasteless and soft. It is advisable to take ordinary rock salt of medium or coarse grinding, at the rate of 2.5-3% by weight of the original product. That is, 25-30 g (about a heaping tablespoon) per kilogram of chopped cabbage. Slightly salted salad to taste. Of course, you can get by with less salt, which is undoubtedly more useful, but such a cabbage will definitely not be crispy. And you need to eat it faster, until it peroxides.

When asked how tasty it is to pickle cabbage and keep all the vitamins in it, I will answer without hesitation: cut it neither finely nor coarsely. Stop at the golden mean. Strips of medium width (0.5-0.6 mm), certainly the same, will be salted and ripened at the same time.

By the way, you should not knead them with special zeal, like dough, a few pressures are enough. But you need to mix the ingredients carefully. And put it tightly in a container, tamp it in a jar with a wooden pestle so that the cabbage is in brine. During salting, it is pierced a couple of times a day with a needle, a torch, long, so that it reaches the bottom. Thus, carbon dioxide formed during fermentation is removed from the workpiece. If this is not done, the cabbage in brine will come out not only flabby, slimy, but also bitter.

As soon as the cabbage reaches, usually for 3-4 days, it is cleaned in a cool place, in a cellar, refrigerator. It is perfectly stored at temperatures from -2 to +2 degrees. It is advisable not to keep it in the cold, the crunch will disappear, and some of the nutrients (enzymes, vitamins).

And here are some more “believe it or not” tips on how to pickle cabbage so that it is crispy. They say that it is better to do conservation on a growing moon, 5-6 days after the new moon are considered ideal. Moreover, cutting and kneading is always in a good mood. Previously, in the villages they salted cabbage with a cheerful company, making jokes, singing perky ditties.

cabbage quickly and tasty: a classic recipe




Salting cabbage in large volumes is not relevant now, by spring, when the immune system needs enhanced support, the beneficial substances in the vitamin product are partially destroyed, and the taste changes, of course, not for the better. In addition, it is problematic to store large stocks in the apartment. Therefore, salting in small portions is beneficial, since this vegetable is sold in stores all year round.

And so, cabbage in a jar, for example, in a three-liter? It will fit a four-kilogram fork and 2-3 carrots, their mass should not exceed 10% of the weight of the cabbage. Carrots and the color of the workpiece will “revive”, and fermentation due to sugar will accelerate. Rye bread has the same function, a black crust is placed on the bottom of the container, honey and, do not be surprised, vodka (20-30 ml per 3 liters). Here is a ready-made solution for you, how to pickle cabbage quickly and tasty. However, first things first.

The upper dirty leaves are removed from the head, the stalk is removed and discarded, nitrates accumulate in it. Carrots are washed, peeled and rubbed on a coarse grater. The forks are divided into 4 parts, each quarter is alternately chopped into medium-sized strips. Sprinkle with a tablespoon of table (can be sea) salt. Add grated carrots, mix and lightly crush. Then pour from the cutting board into a clean and dry glass container. If desired, flavored with dry dill seeds (cumin), compacted. After laying the last batch, they are carefully tamped, juice should stand out. By the way, during the fermentation process, its level will rise, so the jar is not filled to the neck, leaving 5-6 cm of free space, and put on a plate. Otherwise, the brine will spill onto the table.

The container is covered with a double-folded gauze napkin. Every day, morning and evening, they pierce the pickle with a skewer (knitting needle), releasing carbon dioxide, and collect the foam with a spoon. If the kitchen is hot, more than 22 degrees Celsius, on the third day the cabbage will become quite sour. It is placed in the refrigerator, where the fermentation gradually fades. After a day or two, you can eat a vigorous snack. This is an old, well-known recipe for pickling cabbage so that it is crispy, sour and very tasty. But there are other options for your favorite snack.

Quick cabbage with horseradish and garlic




Fans of spicy food will appreciate this original dish. Its preparation begins with a marinade. Pour 1 liter of water into the pan, pour a glass of sugar, one tablespoon of salt and 3-4 peas of black pepper. The ingredients are for a 3 liter jar. Boil for 5 minutes under the lid, then cool to room temperature and season with apple cider vinegar and refined sunflower oil (200 ml each). Cabbage (large fork) is chopped, carrots (4-5 pieces) are cut into small strips or grated. Grind two peeled horseradish roots with garlic (1 head). In order not to cry from the explosive smell, a plastic bag is put on the outlet of the meat grinder. You can use ready-made pureed horseradish from the store, adding garlic to it.

We proceed to the main stage, how to pickle cabbage in a jar of hot seasonings. Mix chopped vegetables with a mixture of horseradish and garlic, spread in a glass container, compacting with a spoon. Pour in the prepared marinade, cover with a plastic lid and place in a cool place. After 2 days, quick cabbage will be ready, and if it stays longer, it will become even more vigorous and tastier.

How to salt cabbage "Bavarian style"




The Germans cook cabbage with apples and cumin. Its seeds (3 tablespoons) are heated in a dry frying pan and ground with a pestle. In Germany, it is customary to chop white cabbage finely, but in this case it will definitely not crunch. Therefore, we advise you to cut it (3.5 kg) into small rectangles, and three apples (without cores) into thin slices. A couple of carrots are grated. In an enameled saucepan, the cabbage is mashed together with salt (2-3 tablespoons), cumin and juniper berries (10-15 pieces). Carrots and apples are added, leveled and pressed with oppression. As a load, you can use, for example, a jar of water.

Otherwise, the algorithm of actions on how to salt cabbage in German is no different from the traditional Russian method. Do not forget to pierce the pickle, remove the foam, but do not overexpose in heat. Otherwise, the appetizer will come out very picky. Store it in the refrigerator, serve as a side dish for fried sausages. Overeat!

Surely you also have your own “branded” ones, how to pickle cabbage so that it is crispy and tasty. Let's exchange experiences and share secrets.

With the onset of autumn begins and pickling cabbage for the winter. This tradition came to us from Ancient Rus', when cabbage was fermented in whole barrels and eaten throughout the winter. In general, cabbage is the vegetable that, when pickled, retains all of its vitamins and minerals. Therefore, for salting cabbage, a huge number of recipes were invented with all kinds of additives and spices. Below are the best ones that will teach you how to pickle cabbage for the winter at home.

There are a large number of methods for salting cabbage ... Someone prefers classic salting recipes, someone diversifies them with spices and spices. Others put mustard seeds, carrots or pieces of apples into cabbage when salting. Some people like salted cabbage with cranberries or beets. The methods of chopping cabbage for pickling also differ from each other: cabbage is fermented finely chopped, chopped in pieces, and even whole heads of cabbage. Everyone has the right to choose for themselves the most interesting way and recipe for salting cabbage. The main thing is not to be afraid to experiment!

For any ways to pickle cabbage for the winter it is also important to chop (cut) it correctly and choose a variety. Usually, moderately tight white cabbages of late-ripened varieties are taken for salting, without any damage and spoiled barrels. Heads that are too tight are not suitable for salting, as they do not release juice during fermentation. Cabbage forks are cleaned of sluggish upper leaves, which have a light green tint, and then the heads are cut into thin long strips. Many devices have now been invented for shredding cabbage: vegetable cutters, special and ordinary kitchen knives, food processors, cabbage graters, etc. Before shredding, they need to be properly sharpened, then the process of chopping cabbage will be easier and faster. The spices selected for salting cabbage must be sorted out, spoiled and rotten, washed and dried.

Traditional recipe for salting cabbage for the winter

For the usual salting of white cabbage for the winter with a minimum set of spices, you will need the following list of products:
- 5 kg of cabbage,
- 4-5 carrots,
- 3 bay leaves,
- 3 tablespoons with a mountain of rock salt of medium grinding (but not iodized).
You can also add any spices and spices yourself.

Heads of cabbage are cleaned of top and dirty leaves, and each of them is cut into 4 parts. Then the chopped parts are chopped into thin long strips with a sharp knife or other device and put into a voluminous bowl. Carrots are peeled, washed, if possible dried and rubbed on a coarse grater. After the cabbage, you need to mix with carrots and salt, rubbing the vegetables with your hands until the juice appears.

As soon as the juice begins to stand out, a bay leaf is added to the cabbage, and the workpiece is tightly packed into a prepared enameled pan or bucket. A flat plate is placed on top, and oppression is placed on it (for example, a three-liter jar of water). All this is covered with a towel and left at room temperature for fermentation.

The next day, the oppression should be removed and put about half of the cabbage in a bowl, stir so that gases come out of it and leave for 1-1.5 hours. Then the cabbage must be returned to the salting container and again put oppression on it. The described procedure should be done daily until the cabbage is salted. On about the third day, the cabbage brine should brighten, settle slightly and foam should disappear from it. It is on these grounds, as well as tasting by taste, that cabbage is determined for readiness and its degree of salting.

Ready sauerkraut is laid out in jars, tightly tamping it into a container, and put away for storage in a refrigerator or a cold cellar. Also, a voluminous pan or bucket, and certainly enameled ones, can act as dishes for storing salted cabbage. Or they are laid out in portions in strong plastic bags or plastic containers, and frozen as needed. If it is performed salting cabbage heads for the winter, then it is better to use special tubs.

Recipe " Delicious pickling cabbage for the winter with dill seeds"
Salted cabbage with dill grains turns out crispy, with a delicate sweet and sour flavor. There is no better snack for fried or boiled potatoes. So, for salting cabbage according to this recipe, you need:
- 2 heads of cabbage of medium size,
- 3 carrots,
- 1 tbsp with a slide of dried dill seeds,
- 2-2.5 tablespoons salt.

Before salting, the cabbage is cut into two unequal parts, and the stump is cut out of the larger one. Then the cabbage is chopped into thin strips, placing the halves on a cutting board with an edge or laying flat (as you prefer). The stalk and areas with coarse fibers do not need to be cut. Shredded cabbage is folded into a wide bowl or basin, salt is poured into it (you can also put a little sugar for taste), and the workpiece is thoroughly kneaded. After that, grated carrots and dill seeds are added, and the cabbage is mixed again.

On the cabbage, leaving it in the same bowl, oppression is placed, and it is removed to a cool place (but not too cold) for fermentation. Further, 2 times a day, it will be necessary to free the cabbage from the gases accumulated in it, piercing it through with a wooden stick, otherwise the pickling will come out with an undesirable bitter taste. Or you can remove the oppression, mix the cabbage with a spoon, leave for 3-5 minutes and return the oppression to its place again. After 3 days, the salted workpiece must be decomposed into smaller containers (for example, in jars) and put the Salty recipe for further storage in the refrigerator.

Salting cauliflower for the winter

Often, if we are talking about salting cabbage, then we mean white cabbage. But there are recipes for cauliflower, which turns out no worse than, say, traditional. In order to pickle cauliflower for the winter, you should take:
- 2 forks of cauliflower
- 0.5 kg of carrots,
- 4-5 bay leaves,
- 5-6 peas of black pepper,
- 5-6 cloves of garlic.
For brine per 1 liter of water you will need:
- 1 tbsp with a hill of salt
- incomplete 1 tbsp. Sahara.
Cabbage is recommended to select a dense, pure white color, without yellowish inflorescences, which indicate that the vegetable is overripe and not suitable for pickles. Carrots for pickles for beauty can be grated not on an ordinary grater, but for Korean carrots.

To begin, prepare the brine. For him, salt and sugar are dissolved in water, brought to a boil and cooled. Cauliflower is disassembled into inflorescences and blanched for 1.5 minutes. You can not overdo the cabbage in boiling water, otherwise it will become cottony, not crispy. Then the inflorescences are cooled in cold water and laid out in glass jars in layers, shifting it with grated carrots, finely chopped garlic, bay leaves, black peppercorns. It is desirable that carrots be the first and last layer. Jars with cabbage and other ingredients are filled with brine, and oppression is established in them. The workpiece is left warm for 1-2 days, and then transferred to a cool place. After 4-5 days, the cauliflower will be salted and ready to eat. For long-term storage, it should be transferred to the refrigerator.

Salting cabbage slices for the winter with beets
it turns out crispy and tasty, and looks very nice on a plate both on the dinner table and on the festive table. After all, cabbage, sauerkraut with beets, differs from its “sister” in a beautiful, bright crimson color. You can cook salted cabbage according to this recipe from the following ingredients:
- 2 large forks of cabbage (about 4 kg),
- 2-3 medium beets,
- 1 head of garlic,
- 1 horseradish root.
For brine for 2 liters of water is taken:
- 100 g of salt,
- 4 bay leaves,
- 1/2 cup sugar
- 10 black peppercorns,
- 2 cloves.

The cabbage is cut into pieces of arbitrary size, and the stalk is removed from it. Peeled horseradish root and garlic are ground on a grater or through a meat grinder. Beets are cut into small cubes. The water for the brine is brought to a boil, all the necessary ingredients are dissolved in it, the brine is boiled for a couple of minutes and cooled.

Cabbage is mixed with garlic and horseradish, and placed in a dish prepared for salting, sprinkling the layers with beet cubes. Then the cabbage with beets is poured with brine, and oppression is put on them and the workpiece is left for fermentation. Periodically (at least 1 time per day), the cabbage must be stirred, removing the gas accumulated in it. In 2-3 days, sauerkraut with beets will be ready. It is transferred to jars and transferred to a cold cellar, pantry or refrigerator.

Salted crispy cabbage for the winter without salt
Adherents of a healthy and proper diet try to consume as little salt as possible. But usually the process of salting cabbage occurs precisely due to the presence of salt in it. It turns out you can pickle cabbage without it. This will require:
- 1 head of cabbage,
- 1 carrot,
- 5 cloves of garlic,
- cumin,
- red pepper.

So, to perform such salting, you first need to chop the cabbage and add cumin to it to taste, red pepper and chopped garlic. All this is mixed, transferred to a bowl for salting, pressing the cabbage more tightly, and poured with cooled boiled water. Oppression is placed on top and the cabbage is placed in a warm, dark place for 3-4 days. After the water is decanted, the cabbage is carefully squeezed out, and the brine is filtered.

Grated carrots are added to the cabbage, the vegetables are mixed, placed in a bowl and poured with strained brine. Oppression is again placed on top and the cabbage is left warm for another 2 days, piercing through it every day to remove gases. After 2 days, sauerkraut without salt will be ready to eat and you can serve it on the table. But when storing the recipe “without salt”, you must ensure that it is necessarily covered with brine.

Recipe "Salted Cucumber"

If you have a ready-made cucumber pickle, then you can pickle the cabbage with an excellent hot method. To do this, heads of cabbage are cut into small pieces; small forks can be left whole. Then the pieces of cabbage are first boiled, then cooled and placed in an enameled bucket or pan. Next, the cabbage is poured with boiled hot cucumber pickle, the dishes are covered with oppression and kept in a cool place for about a month. Cabbage in cucumber brine does not require anything else, because the brine itself should already contain the necessary spices that will make the cabbage truly fragrant.

You can also pickle cabbage in tomato sauce. The cabbage for this recipe is washed, cut into convenient pieces and chopped. Then the cabbage is blanched for a couple of minutes and leans back into a colander to drain. Glass jars are stuffed with prepared cabbage, and poured with hot tomato juice, in which any spices can be added. Alternatively, lightly diluted tomato puree can be used instead of the juice. Filled jars are sterilized, rolled up with boiled metal lids and wrapped in a blanket until cool. If suddenly the jars begin to leak, they should be opened, the juice drained from them, boiled, and the contents of the jars washed and the harvesting procedure repeated. By the way, this is how it can be done and pickling red cabbage for the winter.

There are a huge number of recipes for salting cabbage. Among them, it is necessary to highlight the following: pelustka cabbage, salted cabbage with cranberries or hot peppers ... But, whatever the recipe method is chosen, it is important to take into account the salting time. For this there is cabbage pickling calendar for the winter, telling you when it is most convenient to salt the cabbage so that it turns out to be as tasty and crispy as possible.