kerescan - Aug 25th, 2015

Homemade pickling of cabbage for the winter for all of us is a process that seems to have long been known. But, are you doing everything right and how tasty is your sauerkraut? In this recipe, I will try to tell in detail how to salt the cabbage, what processes occur during pickling, and what to do so that the cabbage does not peroxide, does not taste bitter, but always remains fresh - tasty and crispy.

And so, how to pickle cabbage for the winter at home correctly.

To begin with, varieties of cabbage of medium and late ripening are suitable for salting. We clean the heads of cabbage, cut off the stalk, remove the upper leaves, wash, cut into 4 parts and finely chop.

Also finely chop (chopped into coarse grater) carrot. You can also add whole or chopped apples to cabbage, the Antonovka variety, red, is best suited for sauerkraut. Bell pepper, lingonberries, cranberries, cumin. The taste of cabbage improves with berries and apples, and vitamin C is better preserved with pepper. Whole heads or heads cut in half can be placed between chopped cabbage.

It is preferable to ferment cabbage in wooden barrel or a tub, but in the absence of it, an enamel pan is also suitable. Only now you need to remember that cabbage will be stored less in a saucepan than in a barrel or tub.

Thoroughly wash the pickling container, scald it with boiling water, put a layer of cabbage leaves on the bottom, then chopped and grated cabbage with salt, to which we add apples, carrots, berries, sweet peppers or one of the above. The layer thickness should be approximately 5 cm.

Next, we continue to salt the cabbage by tamping it with a plank or with our hands. But it is not necessary to compact the cabbage very much so that it is not soft. So we fill the tub to the top, leaving less than 10 cm on top. We lay out whole cabbage leaves at the top, cover with a clean linen cloth, and then with a washed wooden circle, well fitted to the tub. From above we press the circle with a clean stone. So that the cabbage does not spoil and does not darken, the circle should always be covered with brine.

For 10 kg of peeled cabbage, take 7-10 pcs. carrots and apples, 1 cup lingonberries or cranberries, 2 g cumin, about 250 g salt.

Delicious cabbage is obtained if 1/5 of the salt, which is supposed in the recipe for cabbage, is replaced with sugar. Sugar speeds up the fermentation process. If we add sugar to the cabbage, then instead of the prescribed amount of salt, take 200 g of salt and 50 g of sugar. The rest of the ingredients are the same.

Cabbage tastes perfect when it ferments at t 18-20°C for 7-11 days. If the room temperature is higher, then fermentation will go faster and the cabbage will no longer be so tasty, and if it is lower, the fermentation slows down, little lactic acid is released and the cabbage will turn out to be bitter in taste. During fermentation, gases are released that must be removed. How to do it? Just pierce the cabbage with a long stick to the bottom in several places. This procedure must be done every day.

At first, the cabbage will increase in volume, and the brine may overflow. It should be scooped out into a clean bowl, and then, when fermentation stops, add it back to the container.

Also, it is necessary to remove the foam from the surface of the cabbage all the time, as harmful bacteria start up in it.

The cabbage is considered ready if bubbles on the surface cease to form, and the brine becomes transparent.

Now, let's prepare the cabbage for long-term storage: wash and scald a cloth, a circle and a stone with boiling water, wipe the sides of the tub with a cloth. Cloth, before wiping, moisten in a strong saline solution. If cabbage is stored for a long time, then you need to do this all the time, as mold forms.

The sauerkraut blank should be stored in a room with a temperature of about zero. Cabbage should always be covered with brine - without brine, vitamins are quickly destroyed in it. You should also not wash the cabbage, as you can wash valuable minerals.

Just like in a barrel, you can ferment cabbage in glass jars, but the process of cabbage fermentation in a jar is shorter in time - only 3 days. When the cabbage ferments, it should be closed with a tight lid and kept in the basement or refrigerator.

Sauerkraut in a barrel or tub keeps well all winter. It is good as a salad with onions, and fried - as a side dish for meat. Also, you can cook first courses from sauerkraut (kapustniki, borscht). And if you pickle cabbage with whole small heads, then in winter you can cook cabbage rolls with rice and meat. What methods of salting cabbage do you use? What are the secrets of sauerkraut in your family - pickling cabbage? As always, I look forward to your feedback in the comments below the recipe.

To prepare delicious sauerkraut, you need to buy a hard, juicy head of cabbage, preferably white-headed rather than green. Before you start, cut and try raw cabbage, if it seems that the cabbage is bitter - it is better to cook something else out of it.

One of the most important conditions pickles and sourdough cabbage - purity. All utensils, as well as the table and hands when cutting, laying and piercing cabbage, must be clean so that the cabbage is fermented with the "necessary" bacterium.

Cooking:

I always try to put a few apple slices at the bottom of the dishes in which I salt the cabbage. It lends a little of its flavor to the cabbage and it is believed that salted cabbage is crunchier with an apple than without it. But without an apple, cabbage also turns out good. Apples are delicious too.

Then you need to mix the carrots and cabbage, add salt and mix the cabbage again. This can be done in a large bowl or directly on the table.

After adding salt, the cabbage must be quickly placed in a container in which the cabbage will be fermented (a saucepan or a bucket with a volume of at least 3.5 liters.)

Salts for salting cabbage should be taken 2% of the total weight of cabbage with carrots. My total weight of chopped cabbage with carrots turned out to be 2 kg, so I take 40 grams of salt (this is 2 tablespoons without a slide).

We tightly put the cabbage in a bucket and build a press (I put a plate on top and put a 3-liter jar of tomato). Cabbage juice will immediately cover the plate. Further, the amount of juice will increase and on the second day air bubbles will appear on the surface.

1-2 times a day, the press should be removed and the cabbage should be pierced to the bottom with a clean knitting needle or knife, expelling air bubbles.

So cabbage is fermented at a temperature in the kitchen of 18-22 ° C for 3 days. Then try the cabbage, if the taste is good, remove the press and put it in the refrigerator (if there is not enough space in the refrigerator, you can tightly put the cabbage in jars and pour cabbage juice over it). If the cabbage has not fermented yet, we wait another 1 day.

In the cold, the fermentation process will end, and if the cabbage is not put in the refrigerator, it can become very sour and deteriorate (after all, we have a small amount of cabbage, and the temperature in the kitchen is usually warm.)

I use peppercorns in the recipe. I crush them a little and put them between the cabbage when laying it. Also use dill seeds or small bay leaves (anything one). When fermented, the cabbage gets their aroma from these spices.

Refreshing, tasty, healthy sauerkraut is ready! Now it is enough to add onion and fragrant vegetable oil and you can enjoy.

Salted cabbage is healthy and delicious preparation. It contains a lot of vitamins and microelements, which in the cold season protect the body from colds. To diversify your table and prevent the flu or SARS, stock up on salted cabbage for the winter.

Which cabbage is suitable for pickling

For salting you need cabbage late varieties, which is also set for winter storage. The best varieties are: Gift, Dobrovodsky, Marathon, Kolobok and others like that. You also need to buy fresh carrots and spices. Some recipes also call for apples or cranberries.

How to salt cabbage at home - a recipe with salt

This tried-and-tested kale recipe will turn out crunchy and flavorful.

• Remove the outer leaves from the cabbage. Cut the head of cabbage lengthwise into quarters, and then chop with a special shredder or using a wide sharp knife.
• Peel the carrots and grate them on a coarse grater. Carrots for 1 head of medium-sized cabbage will require 1 large or 2 small ones.
• Mix cabbage and carrots and weigh this mixture. For each kilogram of workpiece, put 8-10 pieces of peppercorns and 2 bay leaves. Grind the parsley before this.
• Put cabbage with carrots and spices in a wide basin and sprinkle with coarse salt. For every kilogram of prepared salt products, take 20 grams (1 tablespoon without top).
• Rub the cabbage with salt to release moisture.
• Transfer cabbage to three-liter jar or enamel pan. Tamp down the vegetables a little. Put a saucer or plate on top of the cabbage, and place a liter jar of water on them - you will get oppression.
• Cover the dish with cabbage with a napkin and leave it in warm kitchen for 2-3 days. Every day, pierce the cabbage with a long wooden stick - excess air will leave the cabbage.
• When the cabbage becomes sour, remove the oppression from it and cover the jar with a lid. store salted cabbage in the refrigerator or on a cold balcony.

Salted cabbage goes well with any meat dishes, and also with it you can cook pies, kulebyaki, dumplings.

How to salt cabbage at home - a recipe with salt and sugar

This cabbage turns out sweet and sour and is good to serve as a snack.

• Boil the brine from 1 liter of water, 2 tablespoons of salt and 1 tablespoon of sugar. Cool the brine to room temperature.
• Shred the cabbage and mix it with carrots, peppers and bay leaves. Take all the ingredients, as in the previous recipe.
• Put the cabbage in a jar and press it down a little. Pour the cabbage with brine and set the oppression.
• Keep the cabbage warm for 3-4 days, and then transfer the workpiece to the cold.

Cabbage cooked according to this recipe, with its long-term storage can peroxide, if you have a small family, then cook the dish in small portions, for example, from 1 kg of vegetables. Brine for them will need 1 liter.

How to salt cabbage at home - a recipe with apples

You will need these products:

• cabbage - 2.5 kg;
• carrots - 400 g;
• apples - 400 g;
• salt and sugar - 70 g each;
• sweet pepper and Bay leaf- taste.

Shred cabbage and mix it with grated carrots. Sprinkle the cabbage with salt and sugar and rub with your hands until the juice appears. Add a few peppercorns and a pinch of chopped bay leaf. Lay the cabbage in layers in a jar. Shift each layer with quarters of apples, from which the seed pods have been removed. If the apples are large, then cut the quarters in half lengthwise. Press the cabbage in the jars with oppression and leave to ferment in a warm place. Pierce the cabbage with a stick to remove excess gas. After 5-6 days, transfer the cabbage to a cold place.

How to salt cabbage at home - a recipe with cranberries

Chop 3 kg of cabbage and mix it with 100 g of grated carrots. Salt the vegetables (75 g) and grind with your hands until a small amount of juice appears. Then put 1 tablespoon into the cabbage granulated sugar, 100 g fresh cranberries, 10-15 peppercorns, 1 teaspoon dry dill seeds. Stir the cabbage again, but very carefully so that the cranberries do not crumple. Transfer the workpiece to the jar and lay any oppression on top. Keep the cabbage warm for 2-3 days until it finishes fermenting. Don't forget to pierce the vegetables with a wooden skewer. cooked cabbage put in the refrigerator.

You will find another salted cabbage recipe in the video clip. It ferments with beets and it turns out beautiful Pink colour and unusual taste.

The most delicious and crunchy cabbage is obtained if you ferment it on the FULL MOON, as well as on the GROWING and ARRIVING moon.
These are the 6th, 7th, 13th, 14th, 15th and 16th lunar days of November.
Salting cabbage in 3-liter jars.

RECIPE 1.
INSTANT CABBAGE.

shred cabbage thin straw or cut into pieces. Pack tightly into a 3 liter jar. Pour cold water, dissolving in it 2 tablespoons of salt (water 1-1.5 l). 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. Sprinkle cabbage well with carrots. grated on a large grater.

Top cabbage leaves line the bottom of the jar. Finely chop the rest of the head of cabbage, leave a few cabbage leaves whole, they will come in handy later. So grind the shredded cabbage with salt, grated carrots, so that it gives juice (this is if for soup). If salt for a snack - add cumin, cranberries. Push tightly into a jar, cover with the left cabbage leaves, cover with a clean cloth - and put a load on top. You can eat on the second or third day.

RECIPE 2.
FOR ONE 3-LITER JAR

Ingredients:

●1 large head of cabbage
●1 medium carrot
●1 tbsp. a spoonful of sugar
●salt to taste

Preparing sauerkraut:

Cabbage, wash and remove outer leaves. Cut in half and finely chop.
We put it all in an enameled cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then we knead 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 a little - so it will be more convenient and faster to knead it.

Taste the cabbage all the time, I salt to taste - as a result, the cabbage should be a few saltier than necessary - the salt will then go away when the cabbage turns sour.

And in order for the fermentation process to begin, add sugar, a little about a tablespoon for the whole head of cabbage.

Carrots should be peeled and grated on a coarse grater.

Attention! Put carrots in cabbage only when you are ready to put it in a jar - you don’t need to crush carrots with cabbage - it will not taste good.

Mix gently
When all the cabbage is laid, 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 firmly in, 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, cabbage will turn out loose and soft, but we need dense and crispy.
So we finished salting cabbage for the winter, we got a full 3-liter jar.

But there was a lot of cabbage juice. Do not spill it under any circumstances!
The laborious process of salting cabbage for the winter is over, but that's not all!
It will be ready in three days.

Our next steps are:
We put a jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will be on the table. By the way, we put that small jar of juice next to it on the table (everything will wander there too).
The cabbage will ferment room temperature 3 days.
All this time, you will need to free it from the formed gas - hydrogen sulfide - in the morning and in the evening - the smell is certainly not pleasant ... but tolerable, 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 - 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, this jar is formed sour juice, and some kind of viscous and slimy, do not be afraid, it should be so.

We pierce the cabbage thoroughly for the last time “squeeze” all the hydrogen sulfide out of it, take out the “oppression”, pour the juice from a half-liter jar, close nylon cover and store in the refrigerator.

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 jar if it does not fit all, just let it stand in the refrigerator next to the 3-liter jar, and after a day or two you will go there and send, otherwise the cabbage will not be so juicy and crispy.

RECIPE 3.
SALT THE CABBAGE IN THE ENAMEL BUCKET.

We take products in the following proportion:
●for 10 kg of cabbage:
●200 - 250g of salt.
Optional for improvement appearance and flavor can be added:
●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 cranberries;
● cumin - to taste.

Cooking:

Shred the cabbage and mix evenly with table salt. For uniform salting, place the cabbage in a wider container and hold for 0.5-1 hour. Next, put the cabbage in a bucket (pot or in jars), tightly compacting to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from spoilage. Place a clean piece of white cloth on top, on top of it a wooden grate (you can use a plate of a suitable diameter), on which to put oppression. As oppression, you can use a jar of water. The grate (or plate) in about a day should be immersed by 3-4 cm in the juice released from the cabbage.

During the fermentation of cabbage, gases are released with bad smell. To remove these gases, you need to pierce the container with cabbage to the bottom with a pointed, smooth stick every 2 days until the release of gases stops.

The readiness of cabbage comes in 15-20 days, depending on the temperature in the room.

Arrange the prepared cabbage in 3 liter jars and put in the refrigerator.

After dredging 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 IN PIECES.

Cooking:

We cut the cabbage into pieces, put them 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. Strongly do not stuff the cabbage!

The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with the 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 PICKLED WITH VINEGAR.

For 5 liters cold water take one bottle of vinegar, 2 cups of sugar. 1.5 cups salt, carrots. Cabbage cut into pieces, can be cut into 4 parts. Place in a bowl or barrel. Pour in brine and press. Put in a room at room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and main courses.

Several options mixes for sauerkraut:

●10 kg of cabbage, 25 g of cumin seeds or dill, 200 - 250 g of salt;
●10 kg cabbage, 25 g cumin or dill seeds, 100 g dried berries juniper, 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 of parsley, celery and parsnip roots, 25 g of cumin or dill seeds, 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 cumin or dill seeds, 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 cumin or dill seeds, 200 - 250 g of salt;

RECIPE 6.
CABBAGE "PO-GEORGIAN".

Ingredients:

● 1 medium head of fresh white cabbage;
● 1 table beetroot;
● 1 red hot pepper;
● 4 cloves of garlic;
● 100 g of green celery;
● vinegar to taste;
● 1 tbsp. a spoonful of salt per liter of water.

Cooking:

Cut cabbage into large squares, beets into thin slices, chop celery and pepper.

Lay everything in layers, sprinkle with chopped garlic.

Pour a boiling solution of salt, water and vinegar, which should completely cover the vegetables.

Leave for 2 days in a warm place, then in the refrigerator.

Unfortunately, cabbage cooked according to this recipe is not subject to long-term storage.

RECIPE 7.
CABBAGE FESTIVE.

Ingredients:

● 4 kg of cabbage;
● 8-12 cloves of garlic;
● 250 - 300 g beets.

For brine per 1 liter of water:

● 2 incomplete tablespoons of salt;
● 2 tbsp. spoons of sugar;
● 8 peppercorns;
● 4 bay leaves;
● ½ tbsp. apple cider vinegar.

Cooking:

cut cabbage large pieces. Place in an enameled pan, put the chopped cabbage between the pieces raw beets and finely chopped garlic.

Boil the brine from water, salt, sugar, bay leaf and pepper. Remove from heat, add apple cider vinegar. Pour brine over cabbage. Close the pot with a lid. After 4-5 days, the cabbage is ready.

There are many recipes, and one of them - pickling cabbage in jars with brine. Let's start with the choice of cabbage. It is best to take cabbage of medium-late varieties with rounded or slightly flattened heads for pickling. The leaves should be juicy, not dry and thin. Drop-shaped forks are not suitable for salting.

For salting to be successful, cabbage must contain a sufficient amount of sugar. There are varieties that are best suited for this purpose, for example, Slava. But in general, just taste the cabbage. If it is pleasant to eat it raw, then it will pickle normally. Salting in brine speeds up the process and, if there is a shortage of sugar in cabbage, allows you to correct this deficiency.

Take a fork of cabbage for 2.5-3 kg. Do not take small heads. They will have more waste, and the quality of the larger forks is better. Choose a dense white cabbage. If a strong greenery, then finished product it will be greyish.

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. Quantity - for an amateur. If you like spicy, then 10-15 peas per three-liter jar. From the given amount, you will get approximately 4 liters of workpiece. You can chop heads of cabbage with an ordinary sharp knife, but a shredder or a vegetable knife will simplify this process, cabbage ribbons will be thinner and more uniform. Cut the head of cabbage in half or quarters, remove the stalk and cut off the thickest and coarsest veins. The width of the strips should not exceed 5 mm. We rub 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, strongly kneaded by hands, will turn out soft in salting. We fill vegetable mixture cleanly washed dry jars shoulder-length or slightly higher. Distribute spices evenly during styling.

Pour 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. Put the jar in a bowl and leave at room temperature. Fermentation will go on for about three days. In order for the gases to come out 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 flows into the bowl, it should be collected in a clean jar. After that, 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 we collected from the bowl comes in handy.

Another recipe for salting cabbage in a jar, this time without brine. The ratio of cabbage and carrots is the same as in the previous recipe. That is, for 3 kg of cabbage, about 300 g of carrots. Finely chop the cabbage, add grated carrots, about 1 tablespoon of salt and mix everything with your hands. Leave the bowl for an hour so that the cabbage gives juice. To make the harvest successful, choose juicy sweet cabbage and carrots with crisp, bright, non-stringy flesh. No need to rub the mass with your hands, otherwise you will get rags instead of cabbage strips.

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 tbsp. This will speed up the fermentation process. After an hour, transfer the cabbage to jars, adding 2-4 times in a three-liter jar between layers of vegetables 1 bay leaf and 2-3 black peppercorns. 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 pieces in jars simple and does not require a long time. When salting, you can add carrots, beets, fragrant herbs and spices. For such a preparation, we need a brine, just like with pickling, because coarsely chopped vegetables will not give enough juice. We prepare the brine at the rate of 2 tablespoons of salt a little more than 1 liter of water.

We clean the head of cabbage from a couple of upper leaves, cut it in half. Then each half into 3-4 slices, and the slices, in turn, cut across into 3-4 parts. At the bottom of the jar we throw a bay leaf and 3-4 peppercorns, then lay out the pieces of cabbage, sprinkling them with chopped large straws or carrot slices. If desired, you can add beet slices, garlic, cumin seeds, parsley or celery whole sprigs there. 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 greens.

Can be salted in one jar big pieces and the usual finely chopped cabbage with carrots, laying both in layers. This will leave you with less free space. The jar, as usual, is filled with cold brine, oppression is placed. We leave the workpiece for 3-4 days at room temperature. The ideal temperature for fermentation is 18-20 degrees. Deviation in one direction or another may disrupt the process.

Methods for salting cabbage in jars

There are as many options for salting as there are housewives, because each has its own tokos, and cabbage has its own taste. Some add vinegar and vegetable oil when salting. But this is an amateur. If you are making a preparation with vinegar, it is better to use wine or fruit, it is much better than alcohol. Apple vinegar you can make your own, but it is also on sale. By the way, you can salt not only white cabbage. Suitable for this purpose, and red and colored, but it is better to salt it in brine. salting red cabbage made according to the same recipe as the white one. But it is better to do it with beets, and not with carrots. If you take a carrot, then do not rub it on a grater, 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 tablespoon 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 peppers 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 under running cold water. Let's drain in a colander. After that, we put inflorescences and carrots in a jar in layers, evenly adding pieces of garlic and spices. Leave some space at the top of the jar. Pour the brine, put oppression and leave for 2-3 days at room temperature. After that, you can remove the workpiece in the refrigerator. It will be ready in 4-5 days. Allows you to speed up the process quick salting cabbage in jars hot brine.

hot salting cabbage in jars allows you to make a workpiece quickly. But vinegar will serve as a preservative here, and 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 vinegar 6-9%, half a glass of sugar, half a glass of vegetable oil, 1 tbsp. l. coarse salt. Shred the cabbage into thin strips, three carrots on a coarse grater or grater for Korean carrot, mix everything in a bowl.

We lay out the cabbage slices on the banks not to the top, but leave a little free space. Pour into banks hot pickle and leave the workpiece for 3 hours. After that, you can eat it. You can do the harvesting in this way already in the spring. Suitable and summer varieties. Because it cooks quickly, there is no need to big portion. Such a cabbage is stored in the refrigerator under a twisting or plastic lid.

Salting cabbage slices in jars on Georgian recipe the output will give you an excellent spicy snack, which has not only great taste but also beautiful to look at. She is quite capable of decorating even festive table. What we need:

White cabbage 3kg

Svela canteen 1.5 kg

leaf celery pair of bundles

Hot pepper 2-3 pieces (if you don’t like it very hot, take a larger pepper and one)

Garlic 2 large heads

Large rock salt 3 tablespoons with top

For this preparation, it is better to take medium-sized heads of cabbage weighing about a kilogram. It should be white, with juicy leaves without thick coarse veins. It is better to choose forks of the correct rounded shape. Beets take not very large, dark, sweet with a thin skin. First, prepare the brine: boil water and dissolve salt in it. Let's cool the brine.

You may need quite a lot of it, so do better with an excess. We remove 1-2 upper leaves from the cabbage, cut 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. We cut the beets into thin circles or semicircles. We clean the garlic, wash it, disassemble it into teeth. Each clove is cut into 2-3 parts. Remove seeds from peppers and cut into rings.

We fill the jar like this: put a little beetroot on the bottom, then slices of cabbage, layering them with beetroot slices, garlic slices and pepper rings, add 1-2 rolled celery sprigs.

We fill the jar to the top. Most upper layer- beet. To prevent vegetables from floating up and peeking out of the brine, which can lead to mold, we 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. Leave the jars to ferment at room temperature.

The rate of fermentation 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 actively the process will go. But in too hot weather preparation is not worth it. The cabbage will be ready in 3-5 days. After that, the jars are covered with plastic lids and put in the refrigerator. It can be served on the table in slices, as salted, or cut into smaller pieces. Slices of beets and garlic are also laid out on a plate, they also have great taste. Such cabbage, along with others, will perfectly decorate the festive table.

Salted cabbage in glass jars

Cabbage can be salted not only with carrots. The following 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 onion, carrots, bell peppers, 1 glass of vegetable oil, 9% vinegar, salt and sugar. Finely chop the cabbage, rub the carrots on a coarse grater. Onion cut into half rings. bell pepper remove seeds and cut into thin strips. Place the vegetables in a large bowl and mix with the rest of the ingredients. Let stand for 5-6 hours, then lay out in clean, dry jars and put in the refrigerator for storage. If the portion is too big for you, make half.

2. Cabbage with apples. You can add sliced ​​apples to the cabbage mass, the taste of the workpiece will improve, it will acquire apple flavor. But it is better to put two or three whole apples in a jar, distributing them evenly. 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 1 kg of cabbage, take 100 g of carrots, 100 g of apples, 20 g of salt. Spices: black pepper and sweet peas, bay leaf - to taste.

3. Cabbage with lingonberries. For 1 kg of cabbage 100 g of carrots and 30-50 g of lingonberries. This preparation makes it possible to take less salt, since lingonberries contain a natural preservative. Mix the vegetables in a bowl and salt as you salt regular salad. Add cranberries and stir. Arrange on the banks, putting oppression on top. After 3-5 days, the workpiece can be removed in the refrigerator. During fermentation, it is necessary to pierce the cabbage mass in order to release gases.

Interesting fact: vitamins in sauerkraut more than in fresh, and their composition is richer.