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Cabbage is a source of vitamin C for the human body. As you know, in winter we do not have enough of it, so we try to use fortified foods. Sauerkraut considered very healthy dish... Until spring, we can use it and receive the substances the body needs. We will tell you how it is tastier to pickle cabbage in this article. We offer caring hostesses an interesting recipe.
Salted cabbage
This vegetable can be cooked in different ways, but consider how it is tastier to pickle cabbage. For four three-liter jars you will need:
- fresh white cabbage in the amount of 6 kg;
- fresh large carrots - 7 pcs.;
- spices Bay leaf);
- salt in the amount of 14 tablespoons;
- sugar - about 7 tablespoons;
- about 7 liters of drinking water.
delicious: step by step technology
You can salt cabbage in jars, in a barrel or in another container convenient for you. We suggest using regular three-liter cans. In them, the product is well stored, and the container itself does not take up much space in the cellar. In addition, the transparency of the jar allows you to monitor how the salting process is taking place.
Step 1
First, the vegetable should be chopped correctly. For this, there are special flat-blade graters. You can do this with a knife, but a shredder will save you time and effort. Do not rub cabbage stumps!
Step 2
After preparing the cabbage, you need to wash and polish the carrots. It is crushed using an ordinary coarse grater.
Step 3
Combine the chopped vegetables, stir in a large bowl. It is convenient to do this in a basin or large saucepan. Do not salt and shake with your hands.
Step 4
Put chopped vegetables in prepared jars (washed and dry). Tamp tightly to the top. Shift each layer with allspice peas and lavrushka leaves. It is enough to make three bookmarks: at the very bottom, in the middle and at the top. Garlic lovers can add a few cloves.
Step 5
How tastier to pickle cabbage? For good taste you need a pickle. It is prepared as follows: for a liter of drinking water, you need to take 2 large tablespoons of salt and 1 (large) spoonful of sugar. Spoons should be flat. In a large saucepan, dissolve the indicated amount of sugar and salt in 7 liters of water.
Step 6
Fill the jars with tamped cabbage with brine. Don't try to use the entire volume. You should have a little more than 0.5 liters left. Refrigerate leftovers. You will need them, since after 4 days the cabbage will absorb the liquid and you will need additional brine in order to completely cover the ingredients. You can store cabbage for a long time, but always in a cold place.
Step 7
Cover the jars with plastic lids, and take them out to a cool place. After 3-4 days, you will add liquid to the container,
Serving cabbage to the table
Now you know, the Snack can be eaten in 5-7 days. Or you can leave it in the cellar or basement until winter. There is nothing better on frosty evenings hot potatoes with herring and crispy sauerkraut. Bon Appetit!
Salted cabbage is used both independently and for the preparation of many culinary masterpieces... And it is also very rich in amino acids and vitamins, in particular - C. How to pickle cabbage, every housewife knows, and each has its own secrets.
How to pickle cabbage in a jar
To salt a lot of cabbage in a 3-liter jar, we need 3 kg of cabbage, 1 kg of carrots, a glass of salt. Before pickling, wash cabbage and carrots thoroughly. It is better to use vegetables of late types, then they come out crispy and appetizing. Shred cabbage longitudinally (thinner), three carrots on a large grater. Mix the ingredients and rub with your hands until the juice is released. Then we put the cabbage in the jars, pressing down each layer with force. You need to fill the jar up to the "shoulders". To make the cabbage juicy, cover the cut cabbage with a whole leaf. We put the jar on a plate, because during the fermentation process, juice will flow, which can overflow over the edges of the neck. We put the jar in a dark and cold place, and we will check it daily. Are there bubbles? We pierce the cabbage to the bottom with a stick, releasing the air. The fermentation process will speed up. When the violent gas formation stops, and the cabbage slightly withers from above, we put it in the cold for storage, covering it with a lid.
How to pickle whole cabbage with cabbage
You will need heads of dense cabbage without outer green leaves. It is better to salt in a wood barrel or enamelled tank. Lay out the bottom with green cabbage leaves, then lay the halves of the cabbage heads. Cover the top with leaves again. Prepare a brine at the rate of 320 g of salt per 8 liters of raw water. Fill them with cabbage and cover with a lid. Together with cabbage, it would be nice to put chopped carrots or beets, eggplants, zucchini and peppers. Periodically, it is worth piercing the cabbage (as in the previous recipe - for the quick release of accumulated air bubbles).
How to pickle cabbage after blanching
5 kg of medium-sized whole heads of cabbage blanch for 3-4 minutes in salted boiling water. Let cool the cabbage and put it in a barrel, layering with cabbage leaves and sprinkle with salt. For 5 kg of heads, you need to take about 300 g of salt. We put oppression on top of tightly packed heads of cabbage.
How to pickle cabbage in brine
Cabbage salted in this way turns out to be very juicy and crispy, and it also has a long shelf life. Ingredients for the brine: raw water (5 liters), salt (glass without a slide), sugar (the same amount), vinegar essence- 5 tbsp. First, chop the cabbage and grind the carrots. Mix the vegetables in a bowl well, and then tamp them tightly into jars. But we will not crumple, it is not necessary. Separately dissolve salt and sugar in a large saucepan, add vinegar. We will fill it with cold brine. Five liters of brine is enough for about 4 cans and half a bag of cabbage. Leave the filled cans indoors overnight. In the morning we will pierce with a stick to remove air bubbles. We cover the banks with nylon lids and transfer them to a cold place (to the balcony, to the veranda, to the cellar).
Cooking use
Sure, salted cabbage sprinkled with fragrant homemade butter and sprinkled with onions, this is a wonderful salad. And you can also stew it, stuff pies. The world famous Polish cuisine - bigos - cannot be cooked without salted cabbage either. It is good in Irish stew, Ukrainian borscht, and Russian cabbage soup.
- the dish, at first glance, is simple. Wise, in general, there is nothing, it is enough to chop the vegetable, mash with salt, add a little carrots, sprinkle with dill seed. Arrange in a suitable container and keep warm for several days. However, the result does not always correspond to the applied efforts and expectations, sometimes your favorite snack comes out unattractive, soft. How to pickle cabbage so that it is crispy, juicy and moderately sour? Buying the right surebets is half the battle.
Delicious cabbage: a choice of salted cabbages
Middle and late ripening varieties are suitable for pickling ("Glory", "Gift", "Kolobok", "Gribovsky winter"). Their forks are dense, not heavy in size, with protruding sides, as if flattened. If the top green leaves are not removed from the heads of cabbage, it means that they were stored correctly, did not freeze. Pay attention to the stumps, a white cut is a sign of freshness, in stale, withered cabbage, it is beige or even brown. By the way, the length of the "stumps" must 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 will still not work from such raw materials. It is recommended to give preference to large forks, weight from 3 to 5 kg guarantees maturity. Such a vegetable has been filled with juices over the summer, contains the right amount of sugar. And without it, the normal fermentation process is impossible, on which the salting of cabbage is actually based.
Tips: how to deliciously pickle cabbage
- In the old days, cabbage for the winter in oak barrels fermented, 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, containers made of food-grade plastic are also used.
Cooking cabbage for pickling 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). Salted boiling water is also used to rinse containers for laying cabbage. They can also be wiped from the inside with vodka, alcohol or apple cider vinegar... And, of course, cooking cabbage (slicing, grinding with salt) is done only with cleanly washed hands. This is one of the basic conditions for how to pickle cabbage so that it is crispy. After all, when only lactic acid bacteria, cabbage for the winter works out that we need. But the forks themselves do not wash, they only remove the outer leaves.
WITH iodized salt vegetables are not canned, and 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% of the weight of the original product. That is, 25-30 g (about a heaped tablespoon) per kilogram of chopped cabbage. A 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 is over-acidified.
To the question of how deliciously pickle cabbage and preserve all the vitamins in it, I will answer without hesitation: chop 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 ripen at the same time.
By the way, do not crush them with special zeal, like dough, a few clicks are enough. But you need to mix the ingredients thoroughly. And put in a container tightly, tamp it in a jar with a wooden pestle so that the cabbage is in the brine. During salting, it is pierced a couple of times a day with a knitting needle, a splinter, long, so that it reaches the bottom. Thus, carbon dioxide generated during fermentation is removed from the workpiece. If this is not done, cabbage in brine will come out not only flabby, slimy, but also bitter.
As soon as the cabbage comes, usually for 3-4 days, it is removed to a cool place, in the 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 and some of the nutrients (enzymes, vitamins) will disappear.
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 crushing must be in a good mood. Previously, in the villages, cabbage was salted with a cheerful company, making jokes, singing perky ditties.
quick and tasty cabbage: a classic recipe
Salting cabbage in large quantities is now not relevant, by the spring, when the immune system needs increased support, useful material in a vitamin product, they are partially destroyed, and the taste changes, of course, not for the better. In addition, keeping large supplies in an apartment is problematic. Therefore, salting in small portions is beneficial, since this vegetable is sold in stores all year round.
And so, cabbage in a can, for example, in a three-liter one? It will fit a four-kilogram forks and 2-3 carrots, their weight should not exceed 10% of the weight of the cabbage. Carrots and the color of the workpiece "revive", and the fermentation due to sugar will accelerate. The same function is possessed by Rye bread, put a black crust on the bottom of the container, honey and, do not be surprised, vodka (20-30 ml - for 3 liters). Here's a ready-made solution for how to pickle cabbage quickly and tasty. However, first things first.
The top dirty leaves are removed from the head of cabbage, the stump 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 (sea) salt. Add the grated carrots, mix and crumple slightly. Then pour from the cutting board into a clean and dry glass container. If desired, flavored with dry dill seeds (caraway seeds), compacted. After laying the last batch, carefully tamp, the juice should stand out. By the way, during the fermentation process, its level will rise, so the jar is not filled up to the neck, leaving 5-6 cm of free space, and put on a plate. Otherwise, the brine will spill out onto the table.
The container is covered with a gauze napkin folded in half. Every day, in the morning and in the evening, they pierce the pickles with a skewer (knitting needle), releasing carbon dioxide, collect the foam with a spoon. If it is hot in the kitchen, more than 22 degrees Celsius, already on the third day the cabbage will become quite sour. It is placed in a refrigerator, where fermentation gradually dies out. After a day or two, you can eat a vigorous snack. It's old, everyone famous recipe how to pickle 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
Spicy food lovers will appreciate this. original dish... Its preparation begins with the marinade. Pour 1 liter of water into a saucepan, pour a glass of sugar, one tablespoon of salt and 3-4 black peppercorns. The ingredients are designed for a 3 liter can. 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 forks) is chopped, carrots (4-5 pieces) are cut into small strips or grated. Chop two peeled horseradish roots with garlic (1 head). In order not to cry from the rattling smell, put on a plastic bag at the outlet of the meat grinder. You can use ready-made mashed horseradish from the store, adding garlic to it.
We pass to the main stage, how to pickle cabbage in a jar with hot spices. Stir chopped vegetables with a mixture of horseradish and garlic, put in a glass container, compacting with a spoon. Pour the prepared marinade, cover with a plastic lid and place in a cool place. After 2 days, the quick cabbage will be ready, and if it stands longer, it will become even more vigorous and tasty.
How to salt cabbage "Bavarian"
The Germans cook cabbage with apples and caraway seeds. Its seeds (3 tablespoons) are heated in a dry frying pan and ground with a pestle. In Germany white cabbage it is customary to chop 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 rubbed on a grater. In an enamel saucepan, cabbage is crumpled together with salt (2-3 tablespoons), caraway seeds and juniper berries (10-15 pieces). Add carrots and apples, level and press with oppression. As a load, you can use, for example, a can of water.
Otherwise, the algorithm of actions, how to salt cabbage in German, is no different from the traditional Russian method. Do not forget to pierce the pickles, remove the foam, but do not overexpose in the heat. Otherwise, the snack will come out very fierce. Store it in the refrigerator, serve as, or as a side dish to fried sausages... Delight!
Surely you have your own "branded" ones, how to pickle cabbage so that it is crispy and tasty. Let's share experiences and share secrets.
1. Spicy cabbage fast food- 15 minutes!
Very fast cabbage - 15 minutes and you're done!
Preparation:
We take three kilograms of cabbage from the calculation. Chop the cabbage. Grate three large carrots on a coarse grater. Squeeze 3-4 garlic cloves out of the garlic. To mix everything.
Making the marinade:
We put one and a half liters of water on the fire. Add 200 grams of sugar, 3 tablespoons of salt (no top),
250 g sunflower oil. When it boils, pour 200 gr. vinegar 9%. It should boil for 2-3 minutes.
The marinade is ready.
Fill the cabbage with hot marinade (Cabbage softens a little from this. But only a little. So do not be afraid to pour it hot, right from the stove. Cabbage will stand in this marinade for 2 hours. And you can eat it. Now many people make cabbage this way. in the usual way, I had to wait until she wanders, starts to sour.
And this method is fast. The cabbage is delicious, vitamin. CRACKING !!! We mix. Let it stand for 2 hours. Mix again and pack in jars.
Very tasty and healthy!
2. Cauliflower marinated
I have been making this cabbage for a long time. This bright, undeniably original and very tasty blank will delight those who love cauliflower, same as me.
Cabbage has an interesting taste - sweetish and at the same time with a slight sourness.
Wash cabbage inflorescences (about 1 kg), divide into parts, fold into a 1.5 liter jar, put 1 peeled, washed and chopped carrot, 1 sweet pepper, hot pepper to taste, celery stalks or root between the layers.
Other vegetables can be added.
Marinade:
3 tbsp. water, 3/4 st. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,
a couple of bay leaves, a few peas of allspice.
Bring the marinade to a boil and pour over the vegetables. Cool down. Soak for 2 days in the refrigerator, and then enjoy the taste. I love this cabbage very much.
3. "Delight" (especially for non-zucchini lovers)!
This recipe is amazing for many reasons:
1.It's very easy to prepare, minimum of your efforts
2.It turns out sooo tasty, delivering maximum pleasure
3. The most important thing !!! this salad is eaten even by those who DO NOT eat zucchini in any form
4. no one has guessed from the first time what the salad is made of - EVERYONE says "Ooo very tasty pickled cabbage ..."
3 kg of zucchini already peeled (!) From the peel and seeds, 0.5 kg of onions, 0.5 kg of carrots.
Carrots and zucchini - grate on a Korean grater. it is necessary (!). otherwise your secret will be revealed.
Cut the onion into thin half rings.
Add to vegetables: 1 tbsp. sugar, 2 tbsp. grows up. oil (as little as possible), 1 tbsp. 9% vinegar, 3 tablespoons salt
All this in a large container, gently and lovingly mix with your hands, immediately put in jars (most conveniently 0.7 liters) and wipe for 15 minutes.
Everything!!! I wrote longer than I do. Very fast. Vitamins are preserved. Zucchini (aka "cabbage") crunch. The main thing is very tasty. With good vodka and with a kebab (or just with potatoes) - sir!
4. Pickled cabbage rolls with spicy carrots!
Recipe by Natalia Molchanova.
Our cabbage rolls will be ready in a day after being infused in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For the marinade:
- 0.5 l of water, 1/4 tbsp. sunflower raffin. oil (slightly less)
- 2 tablespoons of salt (or to your taste), 1/2 cup of granulated sugar (or to your taste)
- 2/3 cup vinegar (or according to your taste), allspice - 3-4 peas
Mix, heat until boiling. Turn off heat and pour in vinegar.
Dip a small head of cabbage (about 1-1.5) into boiling water, and gradually disassemble into leaves, in the same way as for cooking ordinary cabbage rolls. The leaves should be slightly soft.
Put on a plate and cut off the thickenings with a knife.
Grate carrots on Korean grater, season with marinade, stir and let it brew for at least half an hour. Sprinkle with sesame seeds.
Marinade: sesame oil, vinegar, salt, sugar, garlic, pepper mixture ( mustard seed, coriander, allspice, black pepper, red pepper).
Put the carrot filling on the cabbage leaf and roll it up in the form of a cabbage roll. If the leaves are very large, you can divide them into several parts.
Put stuffed cabbage rolls in a deep container, add 2-3 leaves of laurel and fill with chilled marinade.
Put under a press and leave to marinate for a day at room temperature.
Then put it in the refrigerator.
5. Pickled cabbage
The cabbage is crispy and incredibly tasty!
Ingredients:
- 2 kg of cabbage, 3 pcs of carrots, 3 pcs of beets
For the marinade:
- 0.5 liters of water
- 3 rounded tablespoons of sugar
- 3 flat tablespoons of salt
- 1/2 cup sunflower oil
- a pinch hot pepper ground
- 2 bay leaves
3/4 cup vinegar
- 1 head of mashed garlic
Preparation:
1. Chop the cabbage.
2. Grate carrots and beets.
3. Boil the marinade: boil everything for 10 minutes.
4. Stir with cabbage, arrange in jars and sterilize for 10 minutes.
6. Salad "Simply GREAT!"
Girls ... so delicious ... fresh tomatoes, crunchy cabbage ...
Required:
1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots
If you don't have any vegetables, then take 2 kg. another vegetable.
Cut everything like a salad, grated carrots. Mix all the vegetables.
And add there:
rast. oil -200gr. , vinegar 9% 200 gr., salt - 8 tsp, sugar - 16 tsp
To mix everything. Put on fire. Bring to a boil and simmer for exactly 2 minutes.
Distribute immediately to the banks. Roll up. Wrap up.
7. Pickled cabbage with beets
Pickled cabbage is great snack and a good addition to many main courses, and cooking such cabbage is easy and simple. Please your loved ones with such delicious cabbage!
Ingredients:
Cabbage - 2 kg, Carrots - 2 pieces, Beets - 1 piece
For the marinade:
Water - 1 l, Sugar - 150 g, Salt - 2.5 tablespoons, Sunflower oil- 150 g
Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head
Cut the cabbage weighing 2 kg into squares (about 3 x 3 cm) or rectangles. Then cut into strips or on a coarse grater 2 carrots, 1 big beets... Mix all this, put in a saucepan. It turns out a lot.
For the marinade, mix water, sugar, salt, oil, bay leaf and pepper. We boil all this, remove from heat and add vinegar and crushed garlic. Pour the cabbage in a saucepan with hot marinade, cover it with a plate without load on top (press down a little with your hand first so that a little marinade appears visually from above, then it will fit under the plate itself).
We leave for a day at room temperature. You can use it every other day. Spicy lovers can add pepper and chili for a spice.
8. Bomb cabbage
Ingredients:
-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets.
Marinade:
150 ml - vegetable oil, 150 ml - 9% vinegar, 100 g. - sugar
2 tbsp - salt, 3 pcs. laurel leaf, 5-6 peas - black pepper, 0.5 l - water
Preparation:
1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar.
2. Pour all the ingredients for the marinade into a saucepan and boil everything for 5 minutes. Pour the boiling marinade over the cabbage.
3. Ready in the morning! You can eat!
9. Pickled cabbage (large leaves)
Preparation:
Cut the cabbage into large squares so that you get "stacks" of cabbage leaves... Grind one carrot on a grater. Cut one hot pepper in half (this is for spicy lovers). Gently put the "piles" in the jar, sprinkling with carrots. Put hot pepper in the middle of the jar (sharper for lovers). Do not tamp the cabbage. Fold loosely.
To prepare brine based on
for one 3-liter can:
Boil 1 liter of water. Add 1 cup sugar, 2 tablespoons salt
After cooling, add to the brine: 1/3 of a glass of 9% vinegar
Pour the brine into the jar. Put the jar in the refrigerator. Three days later, white cabbage is ready,
sweet, tasty, crispy. (Tatiana Zubchenko)
10. Sauerkraut
I would like to bring to your attention my favorite recipe, according to which I ferment cabbage.
This recipe is good in that at any time you can not ferment very quickly (literally 2-3 days) a large number of cabbage and store it later in the refrigerator.
Show in full ..And this is important in the conditions of city apartments, where there is catastrophically little space for storing preservation, and there are no conditions for this.It should be specially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.
So preparation:
- 5l jar tightly enough to fill with chopped cabbage + carrots (I rub it on a coarse grater)
- pour in the prepared COLD brine (in 2 liters of BOILED water, dissolve 3 tablespoons of salt with a slide);
- for two days in the warmth, the cabbage is fermented so that there is no bitterness, we must periodically pierce it, releasing the accumulated gas (this, I think, is known to everyone);
- on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it;
- fill in with the already sweetened brine and put the jar in the refrigerator, by the evening the cabbage is ready.
A small nuance ... in the warmth the cabbage quickly ferments, but if it is chilly in the apartment, the process will take a little longer.
If the brine was not drunk faster than the cabbage ran out (and this is exactly what we do), then you can cook wonderful sour cabbage soup on it.
