The traditional sauerkraut recipe uses brine. However, in order to save a little time, and at the same time preserve as many useful properties as possible in cabbage (do not pour boiling water over it, that is, do not give in to heat treatment), you can do without brine. To cook cabbage in this way, it is enough just to thoroughly crush it with a pestle or just with your hands, so that it lets out the juice, which, in fact, will act as a pickle.

Cooking steps:

5) Transfer the cabbage to a liter jar. It is best to place in small portions and immediately crush with pestle to let the cabbage flow even more juice. If all the cabbage does not fit in the jar, it must be tamped with the same pestle. Cover the filled jar with a glass (nylon will not work, the cabbage can "suffocate") with a lid or gauze and leave in a warm place for three to four days to sour.

Ready cabbage should be stored in the refrigerator under the nylon lid. Serve as a salad, top with vegetable oil and add onions, or use for filling or cooking.

Ingredients:

1 medium-sized head of cabbage, 1 carrot, black peppercorns, bay leaf, a pinch of salt.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

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

How to choose and prepare cabbage for pickling

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

Canned salted cabbage recipes require prior preparation. It consists of the following:

1. Remove several flabby upper layers from the head, cut into large pieces.
2. Any visible damage must be removed.
3. For some recipes, the head must be chopped into thin, narrow strips with a shredder, knife, grater, or food processor.
4. Vegetables used according to the recipe must be washed, peeled. The spices must be sorted out, removing the spoiled fragments.

How to quickly and tasty salt cabbage at home

There are many homemade pickling recipes, each of which assumes a particular cooking time. The most popular recipes for quick salted cabbage. The preparation prepared according to them can be eaten as a separate appetizer, or added to other dishes, for example, borscht or salads. Consider the most interesting recipes.

Hot in brine without vinegar

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

Ingredients:

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

1. The cabbage should be chopped (chopped if desired).
2. Grate the carrots (preferably on the so-called Korean).
3. Mix the vegetables, put them in a sterilized dried jar in layers, transfer each one with spices.
4. Salt and sugar must be diluted in hot water. Soak the brine over low heat until boiling. Pour vegetables over them.
5. Place an open container in a deep dish for one to two days. Then cover it with a lid, but do not roll it up. Store in cold storage.

Quick cooking with beets in Georgian style

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

Ingredients:

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

Recipe step by step:

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

Harvesting for the winter in banks

Sauerkraut contains folic acid and vitamin C, which are very beneficial for the body. Its salad is a great addition to fatty dishes that people often cook in winter. Below is a classic recipe, but if you like, you can add bay leaves, apples, cranberries, soaked cloudberries, currant leaves, spices, or any other ingredient that could enhance the flavor.

Ingredients:

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

1. Chop forks, grate carrots, place vegetables on a clean, dry surface.
2. Pour salt into vegetables and knead them thoroughly.
3. Cabbage must be tamped tightly into a container. Each new layer must be well pressed until the juice flows. Cover with a cloth and leave at room temperature.
4. To circulate gases several times a day, you need to pierce the workpiece with a wooden wedge. If you do not do this, then the dish will taste bitter.
5. The dish will be ready when it stops fermenting. You can understand this by how the gases will stop coming out. After that, the jar can be closed with a nylon lid and hidden in the refrigerator.

With apples and cranberries in a barrel

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

Ingredients for making a kilogram of salted cabbage:

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

1. Peel and chop the cabbage. Add the rest of the grated ingredients to it. Salt, mix thoroughly.
2. Spread out the vegetable mixture, pressing down well until the juice flows.
3. We cover the barrel with a wooden board and put oppression on top. We leave in a warm place. The rising foam must be removed from time to time.
4. You should pierce the salted cabbage with a wooden sharp object to release excess gases. When fermentation is over (5-7 days), the dish is ready.

With bell peppers, carrots and onions in a jar

An incredibly tasty and spicy salad that must be made. Looks unusual on the table, attracts attention with its brightness. The recipes for white salted cabbage with vegetables are very simple, but the dishes are simply excellent. They give them a unique flavor. In winter, such a salad will be simply irreplaceable at any feast, especially a festive one.

Ingredients for a 3 liter glass jar:

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

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

A simple recipe with horseradish and garlic chunks

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

Ingredients:

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

1. Cut the cabbage into pieces. Grate carrots, ginger and horseradish, and crush the garlic.
2. Place the ingredients in a large container and mix thoroughly until the juice flows.
3. Place the vegetable mixture at the bottom of the bucket, put oppression.
4. Fermentation lasts three days, during which you need to regularly release gases from the salting.

With honey and lemon

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

Ingredients:

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

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

In armenian

According to this recipe, the dish comes out not only salty, but also spicy. It will be an excellent addition to meat, barbecue. Recipes for aromatic salted cabbage in Armenian require special components, but now it will not be difficult to get them. Their amount can be changed according to personal preference, for example, some are cooked without garlic or cinnamon.

Ingredients:

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

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

Korean Chinese cabbage recipe

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

Ingredients:

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

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

Calorie content of salted cabbage

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

When to salt cabbage according to the lunar calendar of 2019

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

Video

Salted cabbage recipes are varied, so we suggest you watch a video that demonstrates one of the easiest ones. Even a beginner will be able to cook a delicious dish using it. The material shows all the secrets of shredding cabbage for quick salting, many subtleties are explained. This video is a must-see for everyone who wants to pickle cabbage.

This recipe makes sauerkraut delicious, crispy, and cooks pretty quickly! You don't have to wrinkle it with your hands, since it is fermented in brine. The recipe is very simple and proven over the years!

Ingredients

(for a 3-liter jar)

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

Brine:

• 1.5 liters of water;
• 2 tbsp. tablespoons of salt;
• 2 tbsp. tablespoons of sugar.

Preparation

1. Prepare the brine by dissolving salt and sugar in warm boiled water.

2. Peel the cabbage from the top leaves, cut into several pieces and chop with a knife, grater or in a combine, whoever has what.

3. Grate carrots on a coarse grater.

4. Mix cabbage with carrots. Transfer this mixture to a clean jar, tamping lightly (but not hard). Put a few bay leaves and peppercorns between the layers.

5. Pour the brine into the jar so that it completely covers the cabbage. (Depending on how you cut it, fine or larger, you will have 1.2-1.5 liters of brine.)

6. Cover the jar loosely with a lid or cover with a bandage folded several times. Place in a deep bowl, as the brine will rise and overflow during fermentation. Leave in the kitchen for about three days.

7. Make sure that the top layer of cabbage is not left without brine (when this happens, just tamp it a little with a spoon). The fermentation time depends on the temperature. If the kitchen is warm, then you can try it after two days. When the sauerkraut is ready, refrigerate it.

That's all! You can make various salads, vinaigrette, fillings for pies or pies from sauerkraut, or simply season it with butter and serve.