Delicious salted cabbage recipe. Crispy salted cabbage for the winter: recipes and secrets

It is not only tasty, but also a very healthy vegetable that is included in the diet of most people. You can cook a lot of delicious dishes from cabbage, it can also be used in pickled, stewed, sauerkraut, and also raw. Cabbage juice is used in the treatment of many diseases. However, in our country, the most popular dish of this vegetable is sauerkraut. From this article you will learn how my grandmother prepares correctly) and a lot of other useful information.

Beneficial features

It has been noticed that sauerkraut has an extremely positive effect on the human body, this is due to the fact that it contains many vitamins and minerals that help slow down the aging process and strengthen the immune system. In the process of cooking cabbage, lactic acid bacteria are involved, which is why after entering the intestines, it favors the improvement of the microflora. Sauerkraut (my grandmother's recipe will be discussed below) brings iodine to the human body, without which the internal organs and systems are not able to function normally. In addition, iodine normalizes blood sugar levels.

Compound

It was already mentioned above that sauerkraut contains a lot of C (its content in this product is the largest), as well as vitamins B 1, B 2, B 6, U and K. In addition, the beneficial properties of the vegetable depend on trace elements that are also necessary for the body person. These include: iodine, fluorine, molybdenum, manganese, chromium, copper, calcium, potassium, magnesium and sulfur.

cooking options

Usually sauerkraut (my grandmother's recipe) is prepared at home in several basic ways:

• Cabbage for pickling, chopped with a special shredder or knife.
• Finely chopped chopped or chopper cabbage, sauerkraut in a special wooden trough.
• Cabbage, chopped in halves or quarters.

The main ingredients in cooking are cabbage and salt, evenly distributed in it. In this case, additives can be very different. These are bay leaves and carrots, apples and cranberries, dill and caraway seeds, beet peas and much more. Thus, sauerkraut (my grandmother's recipe) can be with any additives, it all depends on your preferences.

How to choose the right cabbage for pickling

For pickling, late varieties should be chosen. Forks, which are selected for harvesting for the winter, should be white, with crispy and juicy leaves.

For sourdough, economical housewives choose large heads of cabbage. This is very useful, as there is much less waste with a large fork compared to two small ones. In the process of preparation, the upper leaves are cut off from the cabbage, which have a darker color with a greenish color, rotten places, any darkening, frostbitten or deformed. If you plan to pickle quarters or halves of a head of cabbage, then for uniform salting it is advisable to cut the stalk.

We have come to the most basic question - how to ferment cabbage correctly. We proceed from the fact that we need a grandmother's classic. In this case, the following proportions are observed: 200 grams of salt per 10 kilograms of cabbage.

Cabbage can be fermented in a variety of ways, starting with the salting option. This is both “wet” salting (cabbage is tamped into a prepared container and poured with brine) and dry salting (in this case, the cabbage is rubbed with dry salt by hand). In turn, wet salting can be done in hot and cold ways.

Carrots are a traditional addition. However, even here the opinions of the hostesses were divided. Some rub carrots on a coarse grater, someone prefers to cut it into long strips or thin circles. The only difference is that chopped carrots, compared to grated ones, will not give a lot of juice. Thus, sauerkraut with chopped carrots will have a light, uncolored color.

Whole or sliced ​​sour apples, cranberries, lingonberries and plums will also help diversify the taste. In addition, mushrooms (salted or pickled), sweet bell peppers, celery and much more can be added to sauerkraut.

Classic recipe

So, sauerkraut (grandmother's recipe) is prepared as follows:

Sauerkraut: my grandmother's recipe with a photo

For cooking you will need the following ingredients:

For salting, white and dense cabbage of late varieties is selected.

Salt - exclusively stone, not sea and not iodized, since iodine will make the cabbage sluggish and soft.

If desired, you can add spices - dried herbs, coriander, cumin.

You can salt in glass jars, a ceramic tub, a saucepan. The dishes must be thoroughly washed, but not sterilized.

The number of products increases proportionally.

Step by step cooking recipe

So, sauerkraut - grandmother's recipe, involves the following sequence of actions:

Sauerkraut with beets: a recipe like my grandmother's

Well-salted, crispy cabbage can be eaten the very next day. And most importantly, cabbage cooked according to this recipe will be stored for a very long time.

For cooking you will need:

• Beets, garlic and cabbage - the proportions are taken at your own discretion.

For 1 liter of water should be:

• 2 tbsp. spoons of salt;
• 2 pcs. bay leaf;
• 1 glass of 9% vinegar;
• 1 cup of sugar.

About 1.5 liters of this filling falls on a 3-liter can.

Pickled cabbage is prepared as follows:

1. Cabbage is cut into arbitrary pieces or squares. Garlic should be left whole. Beets must be peeled and cut into slices.
2. Tamping tightly, put the cabbage in a jar, shifting it with garlic and beets.
3. For the marinade, boil water, dissolve sugar, salt in it and add bay leaf. Vinegar is poured into boiling brine. As soon as the filling boils again, it must be poured into jars of cabbage and corked.
4. Banks should be left warm until completely cooled, then put in the refrigerator for storage.

Sauerkraut According to this recipe, it turns out very tasty, crispy, and also cooks pretty quickly! You don’t have to crush it with your hands, as it is fermented in brine. The recipe is very simple and proven over the years!

Compound:

• 2-2.3 kg of white cabbage (late)
• 2 medium carrots
• 3-4 bay leaves
• a few black or allspice peppercorns (optional)

Brine:

• 1.5 liters of water
• 2 tbsp. tablespoons salt (not iodized)
• 2 tbsp. spoons of sugar

Preparation of crispy sauerkraut in brine:

1. Prepare the brine by dissolving salt and sugar in warm boiled water. (By the way, cabbage can be poured only with clean water.)
2. Peel the cabbage from the top leaves, cut into several pieces and chop with a knife, on a grater or in a combine, whoever has what.

   Shredded cabbage for fermentation

3. Grate carrots on a coarse grater.

   grated carrot

4. Mix cabbage with carrots.

   Cabbage and carrots for fermentation in brine

5. Transfer this mixture to a clean jar, tamping lightly (but not hard). Between the layers put a few bay leaves and peppercorns.

   Cooking crispy sauerkraut

6. Pour the brine into the jar so that it completely covers the cabbage. (Depending on how you cut it, finely or large, you will need 1.2-1.5 liters of brine.)

   Filling with brine

   cabbage in brine

7. Loosely cover the jar with a lid or cover with a bandage folded several times. Put in a deep plate, as during fermentation the brine will rise and overflow.

   Cooking delicious sauerkraut

8. Leave in the kitchen for two or three days. Make sure that the top layer of cabbage does not remain without brine (when this happens, just tamp it down a little with a spoon). It is also advisable to sometimes pierce it with a wooden stick to the bottom so that the gas comes out. The fermentation time of cabbage depends on the temperature. If the kitchen is warm, then the cabbage will be ready in two days. However, high temperatures, as well as low ones, have a bad effect on the fermentation process (for example, mucus may appear), it is best when it is around 20 ºС.
9. When the sauerkraut is ready, put it in the refrigerator.

That's all! From sauerkraut, you can make various salads, toppings for or, or simply season it with oil and serve.

P.S. If you liked the recipe, don't forget to get notified about new recipes by mail.

Bon appetit!

Julia recipe author

Salted cabbage is a traditional Russian dish. It always becomes a wonderful decoration for any feast, both everyday and festive. Salted cabbage recipes are extremely simple, but they can be used to make an excellent delicacy. Let's look at the best of them in our article, learn how to select ingredients and find out all the intricacies of such a culinary process as quick salting.

How to choose and prepare cabbage for pickling

The most important thing is to choose the right fresh vegetables for preparations, otherwise the dish may not turn out as crispy and juicy as we would like. A good cabbage for seaming has the following characteristics:

Recipes for canned salted cabbage require advance preparation. It consists of the following:

1. Remove from the head a few sluggish top layers, cut into large pieces.
2. Visible damage must be removed.
3. For some recipes, the head of cabbage needs to be chopped into thin, narrow strips with a shredder, knife, grater, or food processor.
4. Vegetables used according to the recipe must be washed and peeled. Spices must be sorted out, removing spoiled fragments.

How to quickly and tasty pickle cabbage at home

There are many recipes for salting at home, each of them involves one or another cooking time. The most popular recipes for quick salted cabbage. The preparation prepared according to them can be eaten as a separate snack, or added to other dishes, for example, borscht or salads. Consider the most interesting recipes.

Hot in brine without vinegar

The hot method allows you to get pickles as quickly as possible, literally in a day you can already try the dish. Both white and red forks are suitable for such a blank. The main ingredient is sometimes chopped, but the classic recipe simply involves cutting into small portions. You can serve the dish with greens, onions.

Ingredients:

• a dense fork of cabbage;
• 1 carrot;
• a few peas of pepper;
• bay leaf - 2-6 pieces;
• 1 liter of water;
• 1 st. l. table salt;
• half a tablespoon of sugar.

1. Cabbage should be chopped (chopped if desired).
2. Grate carrots (better on the so-called Korean).
3. Mix vegetables, put in a sterilized dried jar in layers, put spices on each.
4. Dissolve salt and sugar in hot water. Keep the brine on low heat until boiling. Fill them with vegetables.
5. Place an open container in a deep bowl for one to two days. After cover it with a lid, but do not roll up. Leave to store in the cold.

Fast food with Georgian beets

The dish according to this recipe turns out to be incredibly tasty and spicy, it looks beautiful because of the pink tint attached to the beets. The dish is stored for a very long time, it can stand all winter. A quick pickle will be a great addition to any dish. It is very easy to prepare, it does not take much time or effort, you just need to follow the instructions.

Ingredients:

• two kilograms of fresh cabbage;
• garlic (medium head);
• 2 medium beets (oblong);
• several bay leaves;
• peppercorns;
• 3-5 cloves;
• 2 liters of water;
• a mixture of fennel, dill seeds and cilantro (3 teaspoons total);
• two full tablespoons of salt (not iodized);
• 180 g of sugar;
• 150 ml of table vinegar (preferably natural apple).

Recipe step by step:

1. Wash vegetables, cut them. Cabbage is cut in portions, removing the stalk, and beets in thick slices. Garlic should be peeled and cut into large pieces. Put the vegetables in an enamel bowl.
2. In order to make a marinade, you need to boil water, add spices there. Boil the brine for five minutes and add the rest of the ingredients.
3. Cool the liquid to 20 degrees.
4. Pour the brine into a container with vegetables, put oppression on top, store for about three days.
5. After the cabbage is laid out in containers, poured with brine and tightly closed with nylon lids. An open jar can be stored for three days.

Preparation for the winter in banks

Sauerkraut contains folic acid and vitamin C, which are very beneficial for the body. Salad from it is a great addition to the fatty dishes that people often cook in the winter. Below is a classic recipe, but if you want, you can add bay leaf, apple, cranberries, soaked cloudberries, currant leaves, spices, or any other ingredients that could enhance the taste.

Ingredients:

• cabbage (about 1.7-2 kg);
• large carrots;
• a tablespoon of salt.

1. Cut the forks, grate the carrots, put the vegetables on a clean, dry surface.
2. Add salt to the vegetables and mash them thoroughly.
3. Cabbage must be tightly packed into a container. Each new layer must be pressed well until the juice comes out. Cover with a cloth and leave at room temperature.
4. For the circulation of gases several times a day, it is necessary to pierce the workpiece with a wooden wedge. If this is not done, then the dish will be bitter.
5. The dish will be ready when it stops fermenting. You can understand this by how the gases stop coming out. After that, the jar can be closed with a nylon lid and hidden in the refrigerator.

With apples and cranberries in a barrel

It is difficult to get a wooden barrel now, so you can use large enameled dishes to cook quick salted cabbage. A dish with apples and cranberries will be very original and festive. It is very easy to make, the process takes no more than a week. Below is a classic recipe, but some other spices can be added there.

Ingredients for preparing a kilogram of salted cabbage:

• carrots and apples - 100 grams each;
• cranberries - 80 grams;
• salt - 30 grams.

1. Clean and cut the cabbage. Add the rest of the grated ingredients to it. Salt, mix thoroughly.
2. Pour in the vegetable mixture, pressing it down well until the juice comes out.
3. We cover the barrel with a wooden board and put oppression on top. We leave in a warm place. Periodically it is necessary to remove the rising foam.
4. You should pierce the salted cabbage with a wooden sharp object to release excess gases. When fermentation is over (5-7 days), the dish will be ready.

With bell peppers, carrots and onions in a jar

Incredibly tasty and spicy salad, which is a must-do. Unusually looks on the table, attracts attention with its brightness. The recipes for white salted cabbage with vegetables are very simple, but the dishes according to them are simply excellent. They give them a unique flavor. In winter, such a salad will be simply irreplaceable at any feast, especially a festive one.

Ingredients for a 3 liter glass jar:

• cabbage - 3 kg;
• carrots - 600 g;
• red bell pepper - 600 g;
• onion - 600 g;
• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 50 ml of vinegar;
• 1 st. l. vegetable oil.

1. Remove the top layers from the fork, chop, salt, squeeze until the juice is released. Three carrots, cut the onion into rings, and the bell pepper into thin strips. Mix everything in a large container, season with vegetable oil and sugar.
2. Dissolve the vinegar and some water, add to the vegetables.
3. We put the salad in a jar after sterilization, tamp it down. We put a capron lid on top, put it in the refrigerator.

A simple recipe with horseradish and garlic pieces

This pickle has an unusual and slightly spicy taste. It is valued for its simplicity, speed of preparation, originality of salting. And adding ginger root to the recipe brings a touch of piquancy. The special ingredients in the composition make the canned dish durable, and also help strengthen the immune system and help in the prevention of colds.

Ingredients:

• cabbage - 6 kg;
• carrots - 0.3 kg;
• 145 g of salt;
• 50-70 g of sugar;
• 1.5 heads of garlic;
• horseradish root - 0.2 kg;
• ginger root - 0.15 kg.

1. Cut the cabbage into pieces. Grate the carrots, ginger and horseradish, and crush the garlic.
2. Put the ingredients in a spacious container, mix thoroughly until the juice comes out.
3. Place the vegetable mixture at the bottom of the bucket, put oppression.
4. Fermentation lasts three days, during which gases must be regularly released from the salt.

With honey and lemon

Recipes for salted cabbage with lemon and honey are very popular now. The dish comes out very tasty and fragrant, and honey gives it a special tenderness. The amount of lemon indicated in the recipe can be changed at your discretion, add more or less acid. Honey is desirable to take liquid. The water for the recipe must be boiled, some people even add spring water.

Ingredients:

• cabbage;
• big carrot;
• 1.5 liters of water;
• 4 tbsp. l. salt;
• 2 tbsp. l honey;
• medium lemon.

1. Cut the cabbage, grate the carrot, cut the lemon into small pieces. Combine all ingredients in an enamel bowl, squeeze well.
2. In a separate container, dilute salt water with honey, boil.
3. Arrange the vegetable mixture in jars, tamp, pour marinade, close with nylon lids and insist in the dark for a day.

in Armenian

The dish according to this recipe comes out not only salty, but also spicy. It will be a great addition to meat, barbecue. Recipes for fragrant salted cabbage in Armenian require special ingredients, but now it will not be difficult to get them. Their quantity can be changed according to personal preferences, for example, some are prepared without garlic or cinnamon.

Ingredients:

• 2.5 kg of cabbage;
• 50 g of garlic;
• 200 g carrots;
• 1 beet;
• 100 g of celery root;
• 2 hot peppers;
• 20 g cilantro;
• cherry leaves;
• 3 liters of water;
• 150 g of salt;
• 10 pieces. peppercorns;
• 2 bay leaves;
• half a cinnamon stick.

1. First you need to prepare the starter. We boil water, pour salt, all spices into it, cool it.
2. Cut the cabbage into portions, cut the rest of the vegetables into circles. The pepper is cut into rings, the celery root into strips, and the garlic into small cubes.
3. We cover the bottom of the barrel or pan with cherry leaves, tightly lay the cabbage, layering it with a vegetable mixture.
4. Pour the dish with chilled brine, leave it under pressure for two to three days at room temperature.

Chinese cabbage recipe in Korean

This is a spicy specific dish that will appeal to connoisseurs of the exotic. On its basis, another famous Korean dish is prepared - kimchi, which has long been loved not only in Korea, but also in other countries of the world. There are no difficulties in the manufacturing process. It is important to properly prepare the most important ingredient, and seasonings will improve its taste.

Ingredients:

• Chinese cabbage - 3 kg;
• red hot pepper;
• garlic - 3 heads;
• salt - 250 g.

1. We lower the head of cabbage into the water, take it out and divide it into four parts. Dissolve and salt, leave for a day, and then rinse. For convenience, it is better to immediately cut them into small squares.
2. We crush the garlic and mix with the same amount of pepper until a homogeneous paste is formed. She needs to rub each piece.
3. The dish is kept warm for a day, and then placed in the refrigerator.

salted cabbage calories

The advantage of quick salted cabbage is not only a breathtaking taste, but also the ability to benefit the body, because it is low in calories. There are 19 to 50 calories per 100 grams of product, depending on the ingredients added. A great option for those who are on a diet. There are many vitamins A, C, B, iron, potassium. The use of pickled cabbage helps to normalize bowel function. Recommended for peptic ulcer, colds.

When to salt cabbage according to the lunar calendar 2019

You can make pickles in October in the numbers from 2 to 5, 9, 12, 14, 17, from 20 to 22, 30. The following November dates are also suitable for this: 1, from 6 to 8, 11, 13, 15-16, 18, 20-21, 29. It is not recommended to cook on the full moon, it is better to do it for the growing month. Salted cabbage will let the juice out well and absorb the aromas of spices. Days when the moon is in Virgo, Cancer, Pisces are not suitable for conservation. If you want to make a crispy dish, then it is better to cook on the fifth or sixth day of the new month.

Video

Salted cabbage recipes are varied, so we invite you to watch a video that demonstrates one of the easiest. Even a novice can cook a delicious dish using it. The material shows all the secrets of shredding cabbage for quick pickling, many subtleties are explained. This video is a must-see for anyone who wants to pickle cabbage.