Delicious cabbage salt for the winter in jars. Choosing and preparing cabbage

In a city apartment salting cabbage for the winter in jars considered the most viable option. The product, as it is eaten, can be cooked again to replenish stocks. Crispy and juicy salted cabbage will come in handy in winter. It is not only very tasty, but also useful.

Classic recipesalting cabbage for the winter in a jar

There are many different recipes for pickling cabbage. Of these, it is easy to choose the one that your family will like. And you can experiment during the winter and choose the one that will become your favorite.

There are a few rules that you should follow in order for salting to be successful:

• Cabbage should not be frozen, it should be carefully examined at the time of purchase;
• Later varieties are better suited for salting, their leaves are tougher, and they will not become soft like a rag during the cooking process;
• It is better to take white heads of cabbage, their leaves crunch better.

The classic cooking option is simple, therefore very popular. It does not use vinegar, cabbage is fermented naturally.

Sometimes on sale you can find already chopped cabbage with carrots. Buying such a semi-finished product will save a lot of time.

So, to prepare juicy cabbage, you need:

• 2-3 kg of chopped cabbage;
• 1 carrot, grated;
• 1 l - clean water per jar;
• 2 tbsp. l salt without a slide per liter of water;
• 2-3 tbsp. spoons of sugar.

Cooking:

1. Chop the cabbage heads as thinly as possible.
2. Grate carrots on a coarse grater.
3. Mix vegetables in a large bowl.
4. Pour salt and sugar into cold boiled water to dissolve completely. The brine will not boil - this will help the cabbage ferment faster.
5. The jar should be prepared in advance, washed with soda on both sides.
6. Brine is poured to the bottom, a mixture of cabbage and carrots is compacted on top until the liquid rises to the rim.
7. Cover with a cabbage leaf and leave in a cold place.

Watch the video! How delicious to pickle cabbage

Salted cabbage pieces

If there is no desire to chop for a long time and there is no special vegetable cutter, you can cut the cabbage into pieces.

For cooking you need:

• cabbage 3 kg;
• carrots - 100-200 g;
• a head of garlic;
• sugar - 150 g;
• vinegar 9% - 0.5 cups;
• vegetable oil - 100 ml;
• salt - 2 tbsp. l;
• 1 liter of water.

Cooking process:

1. Wash the carrots, peel and grate.
2. Remove the top leaves from small heads and cut into pieces.
3. A layer of cabbage, a layer of carrots with garlic is laid out in jars.
4. The brine is prepared as follows: sugar, salt, oil and vinegar are poured into boiling water and dissolved.
5. Cabbage in jars is poured with hot brine, corked with a lid.

Important! Do not fill jars to the top. Be sure to leave 7-8 cm to the edge of the neck. Cabbage brine can leak out during fermentation.

This version of the workpiece is stored in a cool room. The main secret of success is loose packing of ingredients. If you strongly tamp the pieces into a jar, they will not salt. And if the recipe and packing density are observed, then the product will turn out to be healthy and tasty, while it can be stored all winter.

Watch the video! Cabbage, sauerkraut in large chunks

Salted cabbage with beets

This recipe uses white cabbage, which is relatively neutral in taste. But beets and spices will give it a beautiful look and a pleasant aroma.

For cooking you need:

• head of cabbage;
• beets - 2-3 pcs. medium size;
• garlic - 10-12 cloves;
• peppercorns;
• a few pieces of bay leaf;
• 2 tbsp. l. salt and sugar;
• apple cider vinegar 0.5 cups;
• water.

Ingredients are indicated for 1 liter of brine.

Salt preparation:

1. Cabbage is cut into pieces, small heads can be divided into 4 parts.
2. Beets and garlic are peeled and cut into slices.
3. Vegetables are laid out in layers in a jar, alternating cabbage and beets with garlic.
4. Spices, salt, sugar and vinegar are poured into boiling water.
5. Pour the contents of the jar with hot brine, cover with a plastic lid, leave at room temperature.

This recipe is simple and quick, the cabbage is ready in 4-5 days. It turns out very beautiful and delicious.

Watch the video! Cabbage slices with beets

Georgian spicy appetizer

Those who love spicy pickles will definitely like this recipe. The appetizer is easy to prepare, but the taste is spicy and interesting.

For cooking you need:

• small heads of cabbage;
• hot pepper;
• beet;
• celery;
• garlic - 4 cloves;
• salt 1 tbsp. l;
• 9% vinegar 2-3 tbsp. l;
• greens 100g.

You can change the amount of spices, depending on your own preferences. This amount is indicated on a 3 liter jar.

Cooking steps:

1. Cabbage is cut into cubes, do not separate the leaves.
2. Beets and garlic are peeled, cut into thin slices.
3. It is cleared of seeds and finely chopped hot pepper.
4. In a jar, vegetables are stacked in layers, between which garlic is poured.
5. Brine is prepared, salt is put into the water and vinegar is poured.
6. Pour pickles in a jar with hot brine, cover with a lid.
7. Cabbage is pickled according to this recipe for 2 days. After that, the jar must be put in a cold place and gradually emptied.
8. The finished product will not be stored for a long time.

Important! You should know that when the vegetable is cut larger, more vitamins will remain in it.

In the video you can clearly see how to cook pickled cabbage in a jar.

Watch the video! Georgian cabbage

Delicious snack can be prepared at home simple and fast.

The original recipe for harvesting cabbage with tomatoes

There are many different cabbage preparations in jars, but with tomatoes one of the most interesting is obtained.

For cooking you need:

• head of cabbage for 5 kg;
• tomatoes 2.5 kg;
• salt - 170-180 g;
• Dill seeds;
• hot pepper pods;
• cherry and currant leaves;
• celery greens.

Salting method:

1. Wash the vegetables, chop the tomatoes and chop the cabbage.
2. Salt and add spices.
3. Vegetables and spices are laid out in layers, a flap of fabric is laid out on top and pressed down with a press.
4. Cabbage is fermented at room temperature for 3-4 days, it must be stirred occasionally.
5. After this period, the vegetables are laid out in jars, corked with lids and sent to the refrigerator.

Such cabbage with tomatoes is tasty and original, it is suitable as an appetizer, an independent dish or for preparing various dishes.

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

How to salt cabbage at home quickly and tasty

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

A few rules for salting cabbage:

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

How to pickle cabbage so that it is crispy

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

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

Brine Ingredients:

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

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

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

How to quickly pickle

Quick salting of cabbage will come in handy for many housewives. This type of pickle is perfect for a family dinner or an unscheduled guest visit, because a delicious vegetable salad will be ready in just 60 minutes. Salting ingredients:

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

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

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

Salted instant cabbage is made according to this recipe:

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

Salting cabbage for the winter

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

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

Cooking process:

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

Features of the preparation of cabbage brine

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

For sauerkraut

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

For pickled cabbage

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

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

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

salted cabbage video recipes

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

Georgian pickled cabbage with beets

Quick pickling with marinade for cabbage

This is the most popular preparation among housewives. There are probably no people who have never tried to pickle cabbage for the winter. Crispy, sour, with various additives, ranging from carrots and apples, and ending with various spices. Even honey, and that, can be added. Tasty and healthy. A storehouse of vitamins in a jar that will support you all winter. Vitamin C alone is worth something in the winter! And you don't have to go to the pharmacy. The mass preparation of this product is just beginning. We will not stand aside, we will also pickle, ferment, marinate. In order to diversify your menu in winter and cook both the first and the second. Or a simple salad with onion and vegetable oil. Persuaded? Shall we cook?

How to salt cabbage in jars for the winter: a simple recipe

For salting, take a strong head of cabbage, juicy carrots, salt and water. The cabbage will be salted in a salty brine, this is quite easy and not very troublesome. The method is called cold because the brine does not boil. From the simplest and cheapest ingredients, you can make a blank that will turn out not only juicy, but also crispy. It is convenient to prepare such an appetizer at home, so that at the right time, when the guests unexpectedly appeared, you could treat them to a wonderful cabbage!

Ingredients:

• 1 kg. white cabbage;
• 200gr. carrots;
• 150gr. salt;
• 1.5l. water.

How to salt cabbage for the winter in jars to be crispy

We leave it in the room to salt for 1-2 days, then close the lids and store in the refrigerator.

Salting cabbage for the winter in brine recipes are very tasty

I will share a delicious, proven over the years recipe for seaming. Why I love it: for its simplicity and speed of preparation. You can taste it in a day. You won't even have time to salivate when everything is ready. And the products are the simplest, affordable. Exotic is certainly good, but the soul asks for its own, dear. So - this dish will always be happy. I'm so sure.

What do we need:

• 0.5 head of cabbage;
• 1 carrot;
• 0.5 l. water;
• 1 tbsp salt;
• 0.5 tbsp Sahara.

How to salt cabbage for the winter

When is it better to salt cabbage for the winter according to the lunar calendar

Knowledgeable people - astrologers, advise salting only on the growing moon. 1-3-5 days after the new moon. Then the product is obtained with a pleasant aroma, crispy, white. Without mucus and darkening.

It is impossible to engage in harvesting on the full moon and on the waning moon, the result is soft, not tasty, and quickly deteriorates.

Good days for cooking:

• October 2018: 08.10 - 12.10, 18.10 - 22.10, 25.10.
• November 2018: 11/8, 11/14 - 11/15, 11/17 - 11/20, 11/22, 11/24, 11/25.
• December 2018: 12.12, 14.12, 17.12, 19.12, 24.12, 26.12 - 27.12, 29.12.

In ancient times, not only the phases of the moon were noted, but also the day of the week played a significant role in the preservation of vegetables. They said that if vegetables are feminine, then they should be harvested on the same days - Wednesday, Friday and Saturday. This is probably correct. But already in times closer to us, they noticed that if a man cooks, then his day is Monday or Thursday. And for a woman, days were set aside - Wednesday or Saturday. But Wednesday was more popular. There was no mention of Friday at all. So everything is relative...

They are also guided by the signs of the zodiac. In what sign is the waxing moon giving the go-ahead for salting? These are Taurus, Aries, Sagittarius Capricorn. Start shredding. On other days, refrain.

To observe or not to observe all folk signs is up to you. In my observation, the variety also plays an important role in proper preparation.

How to salt cabbage for the winter

Choose a white-headed beauty best of the late variety. Early or precocious will not be so especially crispy. The fork should be elastic, white, without damage, not dry. Color - soft cream. I chose the variety for myself - Geneva, Belarusian is not bad, Slava - also proved itself from the best side. Taste, bitterness should be absent, the taste is sweet, the sound is crisp. If the head is slightly frozen, remove the top leaves and you can use it. But if the head is completely frozen, it’s better not to risk it and don’t buy it. Nothing good will come of this.

It is better to take wooden dishes for harvesting (barrel, tub), but if this is not possible, use enameled (pot, bucket) or glass (jars). Do not use aluminum or some other - it will oxidize, the vegetable will turn black, and it will be bitter. I won’t say about plastic, you can also add salt in it, but I don’t risk it.

Salting cabbage in jars for the winter with aspirin

This is a pretty controversial recipe. The fact is that acetylsalicylic acid, or as the people also call aspirin, is used instead of vinegar. There are enough medicines in our life, skeptics will say, and they will be right. Vinegar is a synthetic extract, experts will object, it is also harmful to the body, one can argue about its safety .... And there is nothing to object. So it's a double edged sword. But when using aspirin, pickled products are stored for a very long time, almost a year. Moreover, the crunchiness and taste remain unchanged. And here is the recipe itself:

• medium cabbage - 2 pcs;
• carrots - 1-2 pieces;
• sugar - 3 tbsp;
• rock salt - 3 tablespoons;
• bay leaf - 2 pieces;
• black peppercorns - 8 pcs;
• acetylsalicylic acid - 2-3pcs;
• water for filling.

1. Prepare vegetables, cabbage and carrots, peel and wash under running water.
2. Banks will be sterilized.
3. We chop the forks into “noodles”, chop the carrots on a grater with large holes. We mix.
4. At the bottom of a clean, dry 3 liter jar, pour 1/3 tbsp. sugar, salt, 3 peppercorns, 1 bay leaf. Grind an aspirin tablet into powder. We divide this proportion by three times - at the bottom, middle and at the end - under the neck of the dish.
5. Fill jars halfway with vegetable mixture. Then the same proportions of spices, again a mixture of vegetables and at the end a tablet with spices.
6. We boil water, pour hot liquid into a jar, after 5 minutes add it to the very neck, tighten the lid. Leave to cool and then put in a cool place.

Thanks to a small tablet, cabbage will not ferment, spoil, or become moldy. The color will remain natural, white. It won't affect the taste.

That's the whole recipe. Who liked it and you want to cook, I will be glad that I shared it for good reason.

Salted cabbage in winter is just a storehouse of vitamins! Such an easy-to-prepare product is always in demand on the menu. You can simply fill with vegetable oil and eat with pleasure under boiled potatoes, or you can cook a lot of salads, vinaigrette. A casserole, stewed cabbage, cabbage soup or borscht - you can count all the dishes! As well as the ways of its preparation.

Today, when vegetables are sold all year round, there is no need to salt cabbage in barrels, buckets and invent a suitable place for storage. It is quite possible pickle two or three jars, calmly put them in the refrigerator, and as it is destroyed, cook more.

So, salting cabbage for the winter in jars. There are several ways to prepare it.

The cold way to pickle cabbage

The main difference is cold and hot. Cold is the easiest. At the same time, the cold principle also does not exist alone.

Salting "dry" way

The most traditional is the old reliable "dry". For him, all you need to do is prepare vegetables and dishes.

• cabbage;
• carrots in a ratio of 1: 4;
• salt at the rate of 20 grams per 1 kg of vegetables.

Chop vegetables, mix in a deep bowl and rub your hands well. The kneading process is similar to kneading dough. It is necessary to crush until a lot of juice is formed. You can “knead” the cabbage separately, and then add the carrots. In this case, the finished pickle will taste more vigorous. If you mix everything at once, then the taste will turn out to be sweeter, and the brine will acquire a beautiful carrot color.

Then leave to ferment in the room, piercing the cabbage several times a day with a torch. After 3-4 days, put the jars in the refrigerator.

Salting cabbage in brine

The recipe for salting in brine is simple. Prepare food:

• ]cabbage - forks weighing approximately 2 kg;
• carrots - half a kilogram;
• water - 4 liters;
• salt - 8 tablespoons;
• granulated sugar - 4 tablespoons.

That's the whole set. In addition, you will need two three-liter jars, a deep container, such as a bowl, a cabbage shredder or a special knife and a grater for Korean carrots.

Now the process itself. The first thing to do is boil the brine. Since the method is cold, the brine, respectively, must be cold. This means that it should be prepared in advance so that by the time the vegetables are cut, it has already cooled down. Bring water to a boil and add salt and sugar to it. Wait until they are completely dissolved, while not removing from heat. Then just leave to cool.

Cabbage for pickling must be taken winter varieties. Her forks are dense, juicy, crispy, slightly sweet. Heads of cabbage are especially good, having the shape of a ball flattened from above and below.

Chop all the cabbage finely, grate the carrots. Combine them in a bowl and mix a little so that the vegetables are evenly distributed among themselves. Now all this needs to be packed very tightly into jars.

Banks, of course, must be thoroughly washed, and even better, sterilized. Vegetables need take very hard as the container is filled, so that even small voids in the contents do not remain at all. Thus, fill both jars to the neck.

And the last - pour brine. It will have to be poured gradually. Since the vegetables are stacked very tightly, the liquid will penetrate to the bottom of the jar rather slowly. Therefore, it will be necessary, after pouring a certain amount, to wait until all the water is gone, and add more. And so on, until the container is filled with brine to the top.

Next, you should only leave the jars in the fermentation room for two or three days. All this time, the cabbage must be periodically pierced in order to give an outlet to the gases formed during souring. On the third day, you should try the pickle for readiness. The temperature in the apartment can be different, and the time of its preparation depends on this. As soon as the taste turned out to be what you wanted, you need to close the jars with lids and put them in the refrigerator. There they will be perfectly stored in the winter.

What to salt cabbage

The recipe for salting in this way is, of course, easier. You do not need to spend a lot of effort on "kneading" vegetables, just pour it with cold brine and let it stand for several days. And you can do it not only in glass jars. Since you need to stuff vegetables for pickling very hard, and in a jar it is not very convenient to do this. Can be used food grade plastic containers, enameled pan or can, ceramic barrels. The process of laying cabbage in them will be much easier.

Of course, this amount of cabbage is not enough for the whole winter, and the volume of the refrigerator is unlikely to allow storing a huge number of cans there. But you can gradually, as needed, add one more jar of salt, and thus, sauerkraut will be on the menu all winter.

Salted cabbage with beets

When salting, you can use not only cabbage and carrots. The original is cooking with beets. There are many variations of this recipe, but the most common. But with the addition of beets, you need to be careful. The fact is that it is able to give some softness to cabbage, in addition, the finished product will have a specific taste. Therefore, beets should be put on the basis of for 2 kg of cabbage literally 100 grams.

The cooking method should be chosen - with brine. But when putting vegetables in jars, you should add garlic and cumin, and put a horseradish leaf on the bottom. Put a few mustard seeds in the brine. These additives will spiciness, astringent to neutralize the emollient properties of the beets, and enhance the special taste. The rest of the process will remain unchanged. In winter, such a recipe is even more useful, since the beets will add their vitamins, and the presence of garlic will enhance the preventive effect of vitamin C.

Salted cabbage with apples and cranberries

But in cabbage with carrots, it’s good to put a few slices of a sour apple of a winter variety, for example, Antonovka. Everyone knows the recipe too. with cranberries. For this, it is best to buy berries not in a store, but in the market. In winter, this is not at all difficult to do. It will be necessary to put it while mixing the cabbage and tamp it not so hard, otherwise all the berries will burst. Cranberries will hardly change the taste of the finished pickle in any way, but they will look original on the table and add spice when they hit the tongue.

Recipe for pickling cabbage in water

Another recipe for sauerkraut. It is in many ways similar to cooking it in brine, but the brine itself does not have to be cooked.

Products and their proportions are the same as in the brine recipe. Only if, in the case of brine, the amount of water poured into the cabbage does not matter - salt and sugar are put in the pan in advance, then here you will have to measure how much water fits in the jar. On average, one three-liter jar filled with vegetables will require 2 liters of liquid.

So, prepared vegetables are placed in jars or other containers in a known way. Further, all the contents are poured with cold boiled water to the very top. Depending on how much water was poured, you need to pour salt directly into the jar, based on the proportion per liter of liquid 2 tablespoons.

Now you can put, as always, wander. It is also necessary to pierce and keep it warm for several days. Then you need to put sugar directly into the jar again. Remembering how much water was poured into the jar, sugar count 1 tablespoon per liter.

Allow the sugar to completely dissolve and seep into the vegetables, this will take several hours. And then close the jars and put them in the cold. You can speed up the process of dissolving sugar. To do this, pour a little brine into another container, dissolve all the necessary sugar in it and pour it back.

This recipe is almost the same as using brine, but much simpler.

Salted cabbage recipe

Cabbage does not need to be shredded for pickling. You can salt it by cutting into large or not very slices, slices. Many people prefer just such a recipe for salting for the winter. Of course, ordinary glass jars are not suitable for this. good to use enameled, ceramic or plastic cans, barrels. You can even use food-grade plastic buckets. Or jars larger than three liters with a wide neck.

At the bottom of the container, you should put cabbage leaves, stalks, apples, whole medium-sized carrots. It is better to cut some carrots and cabbage. Next, lay the pieces of heads of cabbage, sprinkling them with chopped vegetables. As it fills, compact by pressing with your hands. Lay the very top with chopped cabbage and carrots and press well too.

Then pour all the contents with cold brine. Further, the process is similar to the previous recipes.

You can store large containers on a cold balcony, unless they are glass. Of course, if the winter is frosty. Because freezing and thawing will make the product inedible. Five-liter jars will fit in the refrigerator.

As you can see, you can salt cabbage in a completely different way. There are many recipes. The cold method is just one of the possible options. With such salting, the product will prepare for a few days. The hot method allows the product to be ready in a few hours. However, cold salting is often preferred.

The subtleties and recipes for making sauerkraut crispy are passed down from generation to generation. To avoid mistakes, you need to know how to salt crispy cabbage for the winter: choose the right fork, study the technology and process steps.

Secrets of delicious salting

To pickle crispy cabbage for the winter, you must:

• find the right recipe
• choose and prepare products correctly;
• carefully observe the technology and stages of preparation.

Rules for choosing cabbage

The requirements according to GOST for heads of cabbage for crispy salting are as follows:

• sugar content - from 4.7%;
• dry substances soluble in water - from 8.5%;
• ascorbic acid - from 45 mg for every 100 g;
• head shape - flat-round, size - medium;
• the texture should be dense without coarse veins, the stalk should be small.

At home, it is not possible to check the percentage of nutrients. You need to focus on external signs. That is why housewives choose crispy heads of medium-late and late ripening for salting for the winter:

1. They are more juicy.
2. Contains a large amount of sugar.
3. They have a pleasant white color and a dense texture on the cut.

Advice! Mistresses cut heads of cabbage for salting after the first frosts in the last century: the cabbage became denser, the amount of sugars increased.

The right choice of carrots is important. Bright color, juiciness, small core are the criteria for the quality of this vegetable. All other ingredients that complement the taste of sauerkraut should be fully ripe and have a rich color.

Salting technology

The process has been worked out for many years and has various variations. For crispy salting for the winter, use:

• dry method;
• in brine.

In the first case, the process occurs with the help of the juice released from the cabbage. In the second, a specially prepared brine is added from water, salt, and sometimes sugar. Before cutting, heads of cabbage are cleaned of integumentary leaves and washed under running water.

Advice! The top cabbage leaves can be used to cover the bottom of the pickling container.

There are several ways to cut cabbage:

• thin straw;
• squares;
• long straws (spaghetti).

In each of these cases, the taste of the finished product will be slightly different. With a large amount of salting for the winter, you can use half or a quarter of a head of cabbage and not even cut it at all.

It is better not to use a stalk for pickling - it accumulates nitrates. Carrots can be grated on a grater designed for Korean dishes, or simply with large holes.

For successful pickling of crispy cabbage for the winter, you need to carefully control the amount of sugar. Thanks to special bacteria, they are converted into lactic and acetic acid, which gives the product a pleasant sourness and protects it from spoilage.

The fermentation process during salting can be enhanced by adding the following products per 10 kg of crispy cabbage:

• 100 g of sugar;
• 2-3 crusts of rye bread;
• 100 ml of vodka;
• 2 tbsp. l. honey.

If preference is given to a sour product, fermentation must be stopped in time. To do this, take out the cabbage in the cold immediately after the foam stops. The optimum temperature for fermentation is from 20 to 24 ˚С.

In Rus', cabbage was fermented for the winter only in barrels - the families were large, so a lot of it was required. They also did not know how to store fresh heads of cabbage for a long time. Now for salting cabbage choose a smaller container. The main factor is the choice of material from which it is made. Suitable for salting for the winter are:

• enamel pot;
• ceramic tableware;
• wooden tubs;
• food plastic.

You can salt crispy cabbage for the winter in a jar. In order for fermentation to take place in accordance with all the rules, its volume must be at least 3 liters.

The quality of the salt greatly influences the process. Usually choose stone (coarse grinding). Iodized salt is good for humans, but not suitable for fermentation. When applied, the cabbage becomes soft.

Dry salting stages

For a dry method of crispy salting for the winter, the following steps are required:

Warning! If after 12–14 hours the cabbage is not covered with juice, you will have to prepare a brine and add it to the pickling container.

How to ferment cabbage in brine

For such a crispy salting for the winter, the following steps are necessary:

1. Chopped vegetables are mixed without adding salt.
2. Transfer to a container and tamp.
3. Brine is prepared by dissolving salt and sugar in boiled hot water. Proportions: for 1.5 liters of water, 50 g each.
4. Packed cabbage is poured with brine over the edge.

The further fermentation process is the same for any method of salting for the winter and takes place in several stages.

Advice! To get sauerkraut, you need to extend the fermentation for another 1-2 days in the warmth.

Many housewives believe that crispy salting for the winter can not be done on any day. The ancestors did it on Monday, Tuesday or Thursday, in extreme cases - on Sunday. It is believed that on other days it is impossible to get real crispy salting.

Crispy Salted Cabbage Recipe

Sauerkraut can be eaten without any additives. But apples, sweet peppers, lingonberries and cranberries, spices make it even tastier. The amount of additives for salting should not exceed 10% of the total mass of heads.

With sweet pepper

Ingredients:

• 4 kg of already prepared cabbage heads;
• 1.5 kg of sweet pepper;
• 1.3 kg of carrots;
• 1 tsp mustard seeds;
• 4 tbsp. l. salt;
• 2 tbsp. l. granulated sugar.

The subtleties of cooking crispy salting for the winter:

1. All vegetables and spices are divided into 4 equal parts to make it easier to cook.
2. First, cabbage is chopped, sprinkled with salt and sugar, mixed until juice is released and combined with the rest of the ingredients.
3. Place in a pickling container, compact and prepare the next part.
4. Repeat the process until the products run out.
5. Keep in a warm room for 3 to 4 days, not forgetting to release gases by piercing.
6. Taken out for storage.

With the brine method of fermentation for the winter, you will need:

• 3 kg of prepared cabbage heads;
• 1 kg of sweet pepper;
• 2-3 large carrots;
• 2 bulbs.

The brine is prepared from 1 liter of water, 50 g of salt and 25 g of sugar. For taste and aroma put a few black peppercorns and 2 bay leaves.

Subtleties of preparation:

1. A mixture of all vegetables is prepared and placed in a fermentation dish, preferably in three-liter jars.
2. Pour in brine and let stand for 3 days.
3. Take out to the cold.

with apples

This is a classic pickling recipe for the winter. From this combination, the taste of crispy cabbage becomes richer, and apples add a sweet aftertaste and piquancy.

Advice! It is recommended to ferment cabbage for the winter with Antonov apples.

Ingredients for salting quick crispy cabbage:

• 3 heads of cabbage weighing 1 kg;
• 1 large carrot;
• 3 apples;
• 75 g salt.

Subtleties of preparation:

1. Pickling apples can be grated or cut into slices, and with a large volume of the workpiece put whole.
2. Shredded crispy cabbage and grated carrots are well mixed with salt and apples.
3. Fill containers and seal.
4. Such cabbage should ferment for about 2 days. During this time, you need to pierce it with a stick 3-4 times.
5. After a short aging in the refrigerator, delicious crispy cabbage can be tasted.

With beetroot

Even a small amount of beets gives a beautiful pink color and original taste to fermentation for the winter.

Required:

• 1.5 kg of cabbage heads ready for pickling;
• 2 pcs. medium sized carrots;
• 1 medium-sized beets;
• 30 g of salt;
• 20 g of granulated sugar.

Subtleties of preparation:

1. Thin slices of beets are laid out at the bottom of a three-liter jar. Grated carrots and shredded cabbage are mixed and added to the jar.
2. In 1 liter of cool water, stir the spices until dissolved. Pour the mixture into a jar.
3. Crunchy cabbage will ferment for 3 to 4 days. During this time, the foam is removed from it and pierced several times to the very bottom.

Advice! It is best to put the jar in a deep bowl to collect the resulting brine. At the end of fermentation, it must be poured back.

With cranberries or lingonberries

For the recipe you need:

• 3 kg of cabbage heads;
• 2 large carrots;
• 2 tbsp. l. with a heap of salt.

The type and quantity of berries is chosen to taste.

Cooking steps:

1. Berries are washed and dried.
2. Shredded cabbage and grated carrots are mixed, salt is added.
3. Layers of cabbage alternate with berries.
4. Fermentation ends after 3-4 days.

Attention! Tamping this option for salting crispy cabbage should be done very carefully so that the berries do not burst.

With hot pepper

For this snack for the winter you will need:

• 3 kg cabbage heads ready for pickling;
• 300 g carrots;
• 1 st. l. granulated sugar;
• 2 tbsp. l. salt;
• 1 pod of hot pepper.

The cooking process includes the following steps:

1. Pepper for this preparation is cut into small pieces. For sharpness, the seeds from it can not be removed.
2. Mix shredded crispy cabbage and grated carrots with pepper. Placed in a three-liter jar, add salt and sugar. Pour the contents with chilled boiled water - the cabbage should be completely covered with it.
3. Fermentation will ferment for 3 days. Piercing it every day is a must.

With dill seeds

There are no carrots in this recipe, so the cabbage retains its original color. Dill seeds make the pickling fragrant.

Required:

• 6 kg of cabbage heads;
• salt with a large slide - 2 tbsp. l.

The amount of dill seeds is chosen to taste, in the standard recipe it is 3 tbsp. l.

Subtleties of preparation:

1. Shredded crispy cabbage is mashed with salt and dill seeds, but do not press too hard.
2. Spread in a bowl and place a load on top.
3. Remove the foam, release the resulting carbon dioxide. After 3 days, they take it out into the cold for the winter.

With honey

For the recipe you will need:

• 3 kg cabbage heads prepared for pickling;
• 1 large carrot;
• 1 st. l. salt;
• 2 tbsp. l. honey (preferably dark).

If desired, you can add a few peas of allspice.

Cooking process:

1. Cabbage for this fermentation is chopped quite large, and carrots are cut into strips.
2. Mix prepared vegetables, salt and pepper.
3. The workpiece should be under oppression for two days. So that the cabbage is not bitter, they remove the foam and pierce it to the bottom with a thin wooden object.
4. A little brine is poured out and honey is dissolved in it. They pour back.
5. After another two days, crispy fermentation can be eaten.

Terms and conditions of storage

The ideal temperature for storing pickling is from 0 to 5 ˚С. The crunchy product easily tolerates a single freezing without losing its nutritional properties. But it is not recommended to do it again. You can decompose the blank for the winter in three-liter jars and refrigerate or put in plastic bags and place in the freezer. You can also store crispy salting in any container on the balcony - provided that the package is strong enough.

Conclusion

Knowledge on how to salt crispy cabbage for the winter is individual: each housewife can diversify the product with additives. Compliance with the correct technology and stages will allow you to get a vitamin snack for the whole winter.