How pleasant it is in winter to put on the table pickles cooked in summer! Salting of cabbage usually takes place in the summer, but you can also do it in spring and autumn. To salt this vegetable correctly and tasty at home, you need to know a few secrets. The most interesting recipes will be described step by step in this article.
Salting this vegetable for the winter is recommended in the summer. Cabbage with heads of cabbage is stored in glass jars. It is not difficult to prepare it. The recipe is quite simple and if you follow it, you can quickly make a very tasty salting, which in the cold season is eaten with pleasure with forks.
For this you need the following products:
The cooking recipe includes the following items:
This is perhaps the simplest classic recipe for summer pickles. In this way, a delicious crispy salad with carrots and cabbage is obtained, which can be eaten at any time of the year.
Grocery list:
You can also make this salad with beets.
Preparation:
If the salad is not planned to be rolled up in jars, then the container must be covered with gauze. Vegetables are infused for a day, after which you need to drain the liquid. This concludes the preparation.
Ingredients:
Preparation:
Now the cooled brine, oil and vinegar are poured into the jar. This is the last stage of preparation.
Apples make an amazing salad! So what foods should you prepare?
Vegetables and fruits must be taken in equal proportions. The standard amount of these ingredients is half a kg each.
Now you can start salting:
On the eighth day, the salad will be ready. You can store it in the refrigerator.
Question: "Which cabbage should you choose for pickling?" worries many housewives who do not want to lose face. Everyone wants to make delicious pickles from this vegetable, so it is important to understand the rules for choosing it.
Why? Yes, because this way the dish will turn out to be strong, with the preserved structure. The standard choice falls on the Slava variety, a white-cabbage vegetable. It makes good winter salting.
How to choose the right cabbage?
Fresh cabbage will always have green leaves near the head of cabbage.
What does express recipe mean? Answer: This is the fastest cooking method. For cabbage salting, there is such a method and it will be described below.
Express recipe products:
Cooking process:
Cabbage is dipped in sterilized glass jars and filled with brine. You can roll up the cans almost immediately, without waiting for the marinade to cool.
With a little effort in the summer, you can please yourself and your family with a delicious harvest in the winter. In addition to its amazing taste, this preparation contains a whole treasure of useful vitamins that will support the body and help it resist the harsh winter viruses.
There are many recipes, and one of them is pickling cabbage in jars with brine... Let's start by choosing a cabbage. It is best to take medium-late varieties of cabbage for salting with rounded or slightly flattened heads. Leaves should be juicy, not dry and thin. Not suitable for pickling teardrop-shaped forks.
For the salting to be successful, the cabbage must contain a sufficient amount of sugar. There are varieties that are best suited for this purpose, for example, Slava. But generally, just taste the cabbage. If it is pleasant to eat it raw, then it will be salted normally. Salting in brine speeds up the process and, if there is a lack of sugar in cabbage, allows you to correct this deficiency.
Take 2.5-3 kg cabbage forks. Do not take small heads of cabbage. They will have more waste, and the quality is better with larger forks. Choosing a dense white cabbage. If it is very green, then the finished product will turn out to be grayish.
For this amount, you need to take a couple of carrots, about 300g, a few bay leaves 2-5 to taste, black and allspice peas. The quantity is not for everybody. If you like spicy, then 10-15 peas for a three-liter jar. From the given amount, you will get about 4 liters of workpiece. You can shred heads of cabbage with an ordinary sharp knife, but a shredder or a vegetable knife will simplify this process, the cabbage ribbons will be thinner and more uniform. Cut the head of cabbage in half or in quarters, remove the stalk, and cut off the thickest and roughest veins. The width of the strips should not be more than 5 mm. Grate the carrots on a coarse grater or on a grater for Korean carrots.
Place the chopped vegetables in a bowl and stir. You can squeeze a little with your hands, but not necessary. Cabbage heavily crushed by hands will turn out to be soft in salting. We fill cleanly washed dry jars up to the shoulders or slightly higher with the vegetable mixture. Spread the spices evenly during installation.
Fill everything with chilled brine, which we prepare in advance. For him, dissolve 2 tbsp in 1 liter of boiling water. tablespoons of salt without a slide and 1 tbsp. a spoonful of sugar. Instead of oppression, so that the cabbage does not float on the surface of the brine, we insert a plastic lid inside the jar. We put the jar in a bowl and leave it at room temperature. Fermentation will take about three days. In order for the gases to escape better, you need to periodically pierce the cabbage mass. This can be done with a bamboo sushi stick or a narrow stainless steel knife.
If the brine drains into a bowl, it should be collected in a clean jar. After that, we remove the lid from the jar, close the jar and put it in the refrigerator. After cooling, the brine may settle. This is where the one that we collected from the bowl comes in handy.
Another recipe for pickling cabbage in a jar, this time without brine. The ratio of cabbage and carrot is the same as in the previous recipe. That is, for 3 kg of cabbage, about 300 g of carrots. Thinly chop the cabbage, add grated carrots, about 1 tablespoon of salt and mix everything with your hands. We leave the bowl for an hour so that the cabbage gives juice. To make the preparation successful, choose juicy sweetish cabbage and carrots with crunchy, bright, not sinewy pulp. You do not need to rub the mass with your hands, otherwise instead of cabbage strips you will end up with rags.
If the raw materials are of high quality, then the juice will be quite enough without it. If it seems to you that the cabbage is not sweet enough, add a little sugar to the mass - about 0.5-1 tablespoon. This will speed up the fermentation process. After an hour, transfer the cabbage to the jars, adding 1 bay leaf and 2-3 black peppercorns to a three-liter jar between the layers of vegetables 2-4 times. You can insert a glass of water of a suitable diameter into the jar to squeeze the cabbage mass. We put the jar in a clean bowl to collect the juice if it runs over the edge. Without sugar, such cabbage can ferment for 5-6 days at room temperature.
Salting cabbage with chunks in jars is simple and does not require a long time. When salting, you can add carrots, beets, aromatic herbs and spices. For such a preparation, we need a brine, just like with pickling, because coarsely chopped vegetables will not give enough juice. Prepare the brine at the rate of 2 tablespoons of salt, slightly on top of 1 liter of water.
We clean the head of cabbage from a pair of upper leaves, cut it in half. Further, each half into 3-4 slices, and slices, in turn, cut across into 3-4 parts. At the bottom of the jar, throw a bay leaf and 3-4 peppercorns, then lay out the cabbage pieces, sprinkling them with chopped large strips or carrot slices. If you wish, you can add beetroot slices, garlic, cumin seeds, parsley or celery in whole twigs to the same place. Approximate ratio: for 1 kg of cabbage, 100 g of carrots, 100 g of beets, 3-4 cloves of garlic, a couple of sprigs of herbs.
You can salt large pieces and ordinary finely chopped cabbage with carrots in one jar, stacking both in layers. This will leave you with less free space. The can, as usual, is poured with cold brine, oppression is put. We leave the workpiece for 3-4 days at room temperature. The ideal temperature for fermentation is 18-20 degrees. If you deviate in one direction or another, a violation of the process is possible.
There are as many options for salting as housewives, because each has its own currents, and cabbage has its own taste. Some add vinegar and vegetable oil when salting. But this is not for everybody. If you make a workpiece with vinegar, use wine or fruit is better, it is much better than alcohol. Apple cider vinegar can be made by yourself, but it is also available commercially. By the way, you can salt not only white cabbage. Both red and colored are suitable for this purpose, but it is better to salt it in brine. Salting red cabbage is made according to the same recipe as white cabbage. But it is better to do it with beets, and not with carrots. If you take a carrot, then do not grate it, but cut it into large strips or circles.
Salting cauliflower is done differently: for brine for 1 liter of water, take 1 tbsp. a spoonful of salt with a slide and 1 tbsp of sugar without a slide. Take 2 heads of cauliflower with a total weight of about 1.5 kg, a pound of carrots, a head of garlic, 3-4 black pepper and sweet peas, 3-4 bay leaves. We disassemble the cabbage into inflorescences and blanch in boiling water for 1.5-2 minutes and immediately cool it under running cold water. Let's drain in a colander. After that, we put the inflorescences and carrots in a jar in layers, evenly adding pieces of garlic and spices. We leave a little space at the top of the can. Fill in the brine, put pressure and leave for 2-3 days at room temperature. After that, you can put the workpiece in the refrigerator. It will be ready in 4-5 days. Speed up the process allows quick salting of cabbage in jars hot brine.
Hot salted cabbage in jars allows you to make a workpiece quickly. But vinegar will serve as a preservative here, not lactic acid, which is formed during natural fermentation. Unfortunately, natural fermentation without vinegar is almost impossible to accomplish in less than 3 days. So, the recipe: for 1 kg of cabbage, 100 g of carrots, a couple of cloves of garlic.
We take spices to taste, usually bay leaves and peppercorns, black and allspice. Brine: for 0.5 l of water 100-150 ml of 6-9% vinegar, half a glass of sugar, half a glass of vegetable oil, 1 tbsp. l. coarse salt. Shred cabbage into thin strips, three carrots on a coarse grater or a grater for Korean carrots, mix everything in a bowl.
We put the cabbage slices in the jars not to the top, but leave a little free space. Pour hot brine into the jars and leave the workpiece for 3 hours. After that, you can eat it. You can make a blank in this way already from spring. Summer varieties are also suitable. Since it cooks quickly, there is no need to make a large portion. Such cabbage is stored in the refrigerator under a screw or plastic lid.
Salted cabbage in jars According to the Georgian recipe, it will give you a wonderful spicy snack at the exit, which has not only excellent taste, but also beautiful in appearance. She is quite capable of decorating even a festive table. What we need:
White cabbage 3kg
Reduced canteen 1.5 kg
Leafy celery a couple of bunches
Hot pepper 2-3 pcs (if you do not like it very hot, take a larger pepper and one)
Garlic 2 large heads
Coarse rock salt 3 tablespoons top
For this preparation, it is better to take medium-sized cabbage heads weighing about a kilogram. It should be white with juicy leaves without thick coarse veins. It is better to choose forks with the correct round shape. Take beets that are not very large, dark, sweet with a thin skin. First, prepare the brine: boil water and dissolve salt in it. Let us cool the brine.
You may need quite a lot of it, so do it in excess. Remove 1-2 top leaves from cabbage, trim the stalk, and then cut the forks lengthwise into 6-8 slices. We do not cut out the stump so that the slices do not fall apart. Cut the beets into thin slices or semicircles. We clean, wash, disassemble the garlic. We cut each clove into 2-3 parts. Pepper the seeds and cut into rings.
We fill the jar like this: put some beets on the bottom, then pieces of cabbage, layering them with slices of beets, pieces of garlic and pepper rings, add 1-2 rolled celery sprigs.
We fill the jar to the top. The topmost layer is beets. To prevent vegetables from floating up and peeking out of the brine, which can lead to mold, push a plastic lid inside the jar or put a clean bottle of a suitable diameter filled with water or a glass in the neck of the jar. We leave the jars for fermentation at room temperature.
The fermentation rate depends on the air temperature and the sugar content of beets and cabbage. The warmer it is in the kitchen, the sweeter the vegetables, the faster and more active the process will go. But in too hot weather, you should not make a blank. The cabbage will be ready in 3-5 days. After that, the jars are covered with plastic lids and put into the refrigerator. It can be served on the table in slices, as salted, or cut into smaller pieces. We also put pieces of beets and garlic on a plate, they also taste great. Such cabbage, together with others, will perfectly decorate the festive table.
Cabbage can be salted with more than one carrot. The next few recipes will allow you to prepare it with various additives. The recipes have only one thing in common: they do not require sterilization and can be stored in the refrigerator under plastic lids.
1.Salad: for 5 kg of white cabbage, take 1 kg of onions, carrots, bell peppers, 1 cup each of vegetable oil, 9% vinegar, salt and sugar. Thinly chop the cabbage, grate the carrots on a coarse grater. Cut the onion into half rings. Peel the bell peppers and cut them into thin strips. Place the vegetables in a large bowl and mix with the rest of the ingredients. Let it stand for 5-6 hours, then put it in clean dry jars and put it in the refrigerator for storage. If the serving is too large for you, do half.
2. Cabbage with apples. You can add slices of apples to the cabbage mass, the taste of the workpiece will improve, it will acquire an apple flavor. But it is better to put two or three whole apples in a jar, evenly distributing them. In this case, the apples will be very tasty. And they can be cut into slices when serving and served in a salad bowl along with cabbage. For 1kg of cabbage, take 100g of carrots, 100g of apples, 20g of salt. Spices: black pepper and sweet peas, bay leaves - to taste.
3. Cabbage with lingonberries. For 1 kg of cabbage, 100 g of carrots and 30-50 g of lingonberries. Such a preparation makes it possible to take less salt, since lingonberries contain a natural preservative. Combine the vegetables in a bowl and salt as you would on a regular salad. Add lingonberries and stir. Place in jars with oppression on top. After 3-5 days, the workpiece can be stored in the refrigerator. During fermentation, it is necessary to pierce the cabbage mass to release gases.
An interesting fact: there are more vitamins in sauerkraut than in fresh, and their composition is richer.
- 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
Suitable for pickling are medium and late ripening varieties ("Glory", "Gift", "Kolobok", "Gribovsky winter"). 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 of cabbage, it means that they were stored correctly, they 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 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, 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 off the inside with vodka, rubbing 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 exclusively lactic acid bacteria participate in fermentation, cabbage for the winter succeeds. But the forks themselves do not wash, they only remove the outer leaves.
Vegetables are not canned with iodized salt, 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 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 tasty to salt 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, just a few clicks. 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 kneading is sure to be in a good mood. Previously, in the villages, cabbage was salted with a cheerful company, making jokes, humming 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 enhanced support, the nutrients in the vitamin product are partially destroyed, and the taste, of course, does not change 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. The carrots and the color of the workpiece will "revive", and will speed up the fermentation due to sugar. Rye bread has the same function, the black crust is placed on the bottom of the container, honey and, do not be surprised, vodka (20-30 ml - for 3 liters). Here is a ready-made solution for how to pickle cabbage quickly and tasty. However, first things first.
The upper 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 (you can sea) salt. Add grated carrots, mix and wrinkle 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, they are carefully tamped, 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. This is an old, well-known recipe for 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 a little 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, 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 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 it like, or as a side dish with 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.
SALT CABBAGE FOR THE WINTER. 7 best recipes.The most delicious and crisp cabbage is obtained if you ferment it on the FULL MOON, as well as on the WISHING and ARRIVING moon.
These are the 6th, 7th, 13th, 14th, 15th and 16th lunar days of November.
Salted cabbage in 3 liter jars.
RECIPE 1.
INSTANT CABBAGE.
Chop the cabbage into thin strips or cut into slices. Store tightly in a 3 liter jar. Pour cold water, dissolving 2 tablespoons of salt (water 1-1.5 l) in it. Leave the jar warm for 2 days. Then drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and use. It is good to sprinkle the cabbage with carrots. grated on a coarse grater.
Line the bottom of the jar with the top cabbage leaves. Finely chop the rest of the head of cabbage, leave a few cabbage leaves intact, they will come in handy later. So grind the chopped cabbage with salt, grated carrots, so that it gives juice (if for soup). If salt for a snack - add caraway seeds, cranberries. Push it tightly into the jar, cover with the left cabbage leaves, cover with a clean cloth - and put the load on top. You can eat on the second or third day.
RECIPE 2.
FOR ONE 3 LITER BANK
Ingredients:
● 1 large head of cabbage
● 1 medium carrot
● 1 tbsp. spoonful of sugar
● salt to taste
Cooking sauerkraut:
Cabbage, wash, clean from integumentary leaves. Halve and chop finely.
We put all this in an enamel cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then we mash it with our hands (like dough) so that the cabbage juice stands out, and the cabbage becomes translucent. At the same time, you need to salt the cabbage little by little - so it will be more convenient and faster to mash it.
Taste the cabbage all the time, I salt to taste - as a result, the cabbage should be slightly salted than necessary - the salt will then go away when the cabbage turns sour.
And so that the fermentation process begins, add sugar, a little about a tablespoon for the whole head of cabbage.
Peel and grate the carrots.
Attention! Put the carrots in the cabbage only when you are ready to put it in the jar - you don't need to crush the carrots together with the cabbage - it will not taste good.
Mix gently
When all the cabbage is stacked, it is necessary to put oppression.
I use an ordinary nylon cover as oppression - it is quite enough for such a volume.
Press the lid well, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, the cabbage will turn out to be loose and soft, but we need a dense and crunchy one.
So we finished salting cabbage for the winter, we got a full 3-liter jar.
But there was a lot of cabbage juice. Never pour it out!
The laborious process of salting cabbage for the winter is over, but that's not all!
She will be ready only in three days.
Our further actions are as follows:
We put the jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that little jar of juice side by side on the table (everything will wander there too).
The cabbage will ferment at room temperature for 3 days.
All this time you will have to free it from the formed gas in the morning and in the evening - hydrogen sulfide - the smell is certainly not pleasant ... but bearable, the main thing is not to leave it in the cabbage. To do this, you will need to pierce it to the bottom with a thick knife - you will see and feel how the gas comes out.
On the first day it will be a little, on the second more, and by the evening of the third day the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - on the first day, just press the lid and the gas will come out by itself.
When you pierce the cabbage, you need to remove the lid, then put it back in the jar, because it will play the role of oppression.
If there is a lot of juice, pour it into a jar.
By the evening of the third day, sour juice is formed in this jar, and some kind of viscous and slimy - do not be alarmed as it should be.
We pierce the cabbage for the last time, "squeeze" all the hydrogen sulfide out of it, take out the "oppression", pour out the juice from a half-liter jar, close it with a nylon lid and send it to the refrigerator for storage.
That's all! Now you know how to salt cabbage for the winter in a jar!
By the way, in a day you will notice that the juice is well absorbed into the cabbage, so you should not pour the juice out of the can if it does not fit all, just let it stand in the refrigerator next to a 3-liter can, and in a day or two you go there and send, otherwise the cabbage will not be so juicy and crispy.
RECIPE 3.
SALT CABBAGE IN ENAMELED BUCKET.
We take products in the following proportion:
● for 10 kg of cabbage:
● 200 - 250 g of salt.
Optionally, to improve the appearance and taste, you can add:
● 500g carrots, grated on a coarse grater or cut into narrow strips;
● and / or 1 celery root;
● or 1 kg of whole or chopped apples;
● or 100-200g lingonberries;
● caraway seeds - to taste.
Preparation:
Chop the cabbage and mix evenly with table salt. For even salting, place the cabbage in a wider container and stand for 0.5-1 hour. Then put the cabbage in a bucket (saucepan or jars) tightly to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from damage. Place a clean piece of white cloth on top, on top of it a wooden lattice (you can have a plate of a suitable diameter), on which to put oppression. You can use a jar of water as oppression. The grate (or plate) after about a day should be immersed 3-4 cm in the juice released from the cabbage.
Fermentation of cabbage produces gases with an unpleasant odor. To remove these gases, you need to pierce the container with cabbage to the bottom with a sharpened smooth stick every 2 days until the release of gases stops.
Cabbage is ready in 15-20 days, depending on the room temperature.
Put the finished cabbage in 3 liter jars and put in the refrigerator.
After removing the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because cabbage, left without brine, quickly deteriorates and loses some of the vitamin C it contains.
RECIPE 4.
SALTING CABBAGE WITH PIECES.
Preparation:
We cut the cabbage into pieces, put it in jars, and sprinkle each row with carrots, grated on a coarse grater, and chopped garlic. For a 3 liter jar - 1 head of garlic. Do not stuff the cabbage too much!
The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with a top of salt and 150 g of sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g of vegetable oil.
RECIPE 5.
CABBAGE MARINATED WITH VINEGAR.
For 5 liters of cold water, take one bottle of vinegar, 2 glasses of sugar. 1.5 cups salt, carrots. Cut the cabbage into pieces, you can cut it into 4 pieces. Place in a saucepan or barrel. Pour in brine and squeeze. Put in a room at room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and for main courses.
Several possible options for mixtures for sauerkraut:
● 10 kg of cabbage, 25 g of caraway seeds or dill, 200 - 250 g of salt;
● 10 kg of cabbage, 25 g of caraway seeds or dill, 100 g of dried juniper berries, 200 - 250 g of salt;
● 10 kg of cabbage, 300 - 500 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of parsnip root, 200-250 g of salt;
● 10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g each of parsley, celery and parsnip roots, 25 g of caraway seeds or dill, 200 - 250 g of salt;
● 10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dill or caraway seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves;
● 10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of caraway seeds or dill, 80 g of dried juniper berries;
● 10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of caraway seeds or dill, 200 - 250 g of salt;
RECIPE 6.
CABBAGE "IN GEORGIAN".
Ingredients:
● 1 medium head of fresh white cabbage;
● 1 table beet;
● 1 red hot pepper;
● 4 cloves of garlic;
● 100 g of green celery;
● vinegar to taste;
● 1 tbsp. a spoonful of salt in 1 liter of water.
Preparation:
Cut the cabbage into large squares, the beets into thin slices, chop the celery and pepper.
Lay everything in layers, sprinkle with chopped garlic.
Pour over a boiling solution of salt, water and vinegar, which should completely cover the vegetables.
Put in a warm place for 2 days, then in the refrigerator.
Unfortunately, cabbage prepared according to this recipe cannot be stored for a long time.
RECIPE 7.
CABBAGE HOLIDAY.
Ingredients:
● 4 kg of cabbage;
● 8-12 cloves of garlic;
● 250 - 300 g of beets.
For brine for 1 liter of water:
● 2 incomplete tablespoons of salt;
● 2 tbsp. tablespoons of sugar;
● 8 peppercorns;
● 4 bay leaves;
● ½ st. apple cider vinegar.
Preparation:
Cut the cabbage into large pieces. Place in an enamel saucepan, between cabbage slices put raw beets and thinly sliced garlic between cabbage slices.
Boil the brine from water, salt, sugar, bay leaf and pepper. Remove from heat, add apple cider vinegar. Pour the brine over the cabbage. Close the pan with a lid. After 4-5 days, the cabbage is ready.
