Please tell me, who doesn't like sauerkraut or pickled cabbage? Probably it will be difficult to find such a person! Perhaps, of all the blanks that we try to cook, these are some of the most beloved and popular!

It's too early to ferment cabbage. The cold has not yet come to store it. Perhaps ferment and store in the refrigerator ... But it's time to cook pickled cabbage. Cabbage has already gained strength and all the required vitamins, and therefore it will turn out delicious, crispy and healthy.

You can pickle cabbage and harvest it for the winter by screwing the lids. But today we will cook pickled white cabbage fast food, which is not necessary to roll into banks. As a rule, the prepared snack can already be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing its taste at all.

It is very convenient to prepare such an appetizer ahead of time, before some holiday. She is always welcome at the festive table for any occasion. Whether it's a birthday, or New Year!

I have accumulated a lot interesting recipes pickled cabbage. And I have already shared one of them with you. This is delicious, which is cooked with beets and carrots. And today I will share a few more delicious recipes which I think you will like. It will be completely simple recipes, and the recipes are a little more complicated. And everyone can choose a recipe for themselves.

Delicious pickled cabbage

A very simple cooking recipe is captivating to cook such cabbage quite often. Prepares quickly, eats quickly and tasty.

We need:

• cabbage - 1 fork per 2 kg
• carrots - 1 pc
• garlic - 4 cloves

For the marinade:

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 2-3 tbsp. spoons
• allspice - 4-5 pieces
• peppercorns - 10 pcs
• cloves - 5 pieces
• Bay leaf- 3 pcs
• vinegar 9% - 100 ml (or apple cider 6% - 150 ml, or 1 half teaspoon essence)

Preparation:

1. Chop the cabbage thin straw... You can use special graters, knives or food processor... Or just cut it with a regular knife. But you need to cut it as thin as possible.

For crispy pickled cabbage, choose tight, strong forks for its preparation.

2. Peel and grate the carrots for Korean carrots.

3. Stir the cabbage and carrots in a large container; it is good to use a basin for this purpose. No need to crumple.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let it simmer for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Get the bay leaf. And then, hot, pour into the cabbage with carrots. Mix gently. Let stand to cool completely. Stir the contents periodically.

8. Move in three liter jar along with the marinade. There is no need to report to the very top. Refrigerate overnight. The next day, you can already eat cabbage.

9. But it will be the most delicious for 2-3 days.

When serving ready-made cabbage can be poured over olive or others. You can serve it as an appetizer or salad, adding chopped onions or fresh herbs to it. You can make vinaigrette from it, it turns out it is very tasty and aromatic.

The cabbage itself has a sweet-sour-salty taste, it crunches pleasantly, and turns out to be very tasty! And although pickled cabbage is now possible all year round buy in the store, but it will not be as tasty as your own homemade one.

And as you can see, it is absolutely not difficult to prepare it, and it will take half an hour at most.

Instant pickled cabbage with bell pepper

Cabbage prepared according to this recipe can be considered early maturing. It gains flavor very quickly and can be eaten the very next day.

We need:

• cabbage - 1 fork (2 kg)
• carrots - 2 pcs (medium)
• bell pepper- 1 piece (medium)
• cucumber - 1 pc (medium)

• water - 1 liter
• salt - 1 tbsp. a spoon with a slide
• sugar - 3 tbsp. spoons
• vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is incomplete

Preparation:

1. Chop the cabbage with a food processor, grater or knife.

2. Grate carrots and cucumber for Korean carrots. Try to keep the straws long and neat. This will make the salad look very nice.

3. Peel the bell pepper and cut into long thin strips.

4. Stir all the ingredients in a large container, it is good to use a basin or large saucepan for this purpose.

Mix better hands so that the vegetables do not wrinkle and do not let the juice flow. No need to crush them!

5. Put the vegetables in a clean and scalded three-liter jar with a fairly dense layer. Tamp them lightly with your hand or spoon. You do not need to stack the cans to the very edge. Leave room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt and sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over vegetables. Allow to cool.

8. Put in the refrigerator. Store in the same place.

The cabbage is ready the next day. It is delicious and crispy. It can also be served with chopped onions and topped with oil.

Pickled cabbage with beets - Gurian cabbage

According to this recipe, cabbage turns out to be tasty, crispy, moderately spicy and very beautiful. Good for any festive table and for regular dinner with boiled potatoes, or to any other dish. It can be stored very well in the refrigerator for a long time. The only drawback is that it eats up very quickly! But there is one more advantage that I did not indicate above - it is quick and ready!

We need:

• cabbage - 1 fork (2 kg)
• carrots - 1 pc (medium)
• beets - 1 piece (large)
• garlic - 7-8 cloves
• red capsicum - 1 pc (or 1 tablespoon of ground red)

• water - 1 liter
• salt - 2 tbsp. spoons
• sugar - 1 glass
• apple cider vinegar - 1 glass
• peppercorns - 6-8 pieces
• bay leaf - 3-4 pcs
• vegetable oil -0.5 cups

Preparation:

1. Cut the cabbage pretty in large pieces... You can cut the forks first into 4 parts right along with the stump. Then cut each part into 4 more parts.

For crispy cabbage, choose tight, dense forks. In this case, the marinade will marinate the surface well and will not "ruin" the leaves.

2. Cut the beets and carrots into round beets about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel the garlic and cut into long thin slices.

4. At bitter capsicum peel the seeds and cut into long strips. When working with peppers, it is best to use gloves.

5. Prepare a suitable sized saucepan. We spread all the prepared ingredients in layers in it, repeat the layers several times.

6. Prepare the marinade. Boil water, add salt and sugar, peppercorns and bay leaves. Boil for 5 - 7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Fill the contents of the pan with the prepared boiling marinade.

9. Cover with a flat plate, which we press down slightly, so that the brine is on top, and all the contents of the pan are hidden under it.

10. Let cool and refrigerate for 4-5 days.

11. Serve as a snack.

Such an appetizer is very colorful and bright, it can decorate any festive table... You can prepare it ahead of time, since it is well stored. We often prepare such a snack for the New Year! And she always has a place on this day!

Since the appetizer turns out to be spicy, men love it very much. You can make it even spicier by adding an extra pod of red pepper, or ground red.

Pickled cabbage spicy with ginger

Useful properties in combination with its unique qualities are known to everyone. Have you tried to cook pickled cabbage with ginger? No? You have lost a lot! Cook it once and then give everyone a recipe!

We need:

• cabbage - 1 fork (2 kg)
• carrots - 1 pc
• bulgarian pepper - 1 piece
• ginger - 70 gr
• garlic - 4-5 cloves

For the marinade:

• water - 1.5 liters
• salt -3 tbsp. spoons
• sugar - 5 tbsp. spoons
• vegetable oil - 5 tbsp. spoons
• ground black pepper - 0.5 tsp
• bay leaf - 3 pcs
• apple cider vinegar - 150 ml

Preparation:

1. Chop the cabbage into thin strips. Grate carrots for Korean carrots. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel the ginger and cut into very thin, translucent slices.

4. Place everything in a suitable sized saucepan and stir gently. No need to crumple.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove the bay leaf and add vinegar.

6. Pour the boiling marinade over the contents of the saucepan. Press down firmly with a flat plate, which we use as oppression. The brine should completely cover all vegetables.

7. Cover and leave to cool completely. Then refrigerate. After 24 hours, delicious and beautiful appetizer ready!

8. You can store such cabbage for a month in the refrigerator. Well, if it lasts, of course!

This appetizer, like the previous ones, will appeal to everyone, without exception. And ginger will give her a completely new, unlike anything spicy taste... You know how delicious pickled ginger is. And here it is also combined with cabbage. The recipe - just "lick your fingers"!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago our neighbor shared this recipe with me. I liked it both for its taste and original name... Already after some time, with the advent of the Internet into my life, I learned what it is interesting name- "kryzhavka" comes from the word "kryzh", that is, a cross. And everything turned out to be very simple, because it is into 4 parts that we cut the cabbage when we want to pickle it according to this recipe.

We need:

• cabbage - (a small fork, a little kilogram)
• carrots - 2 pcs (medium)
• bell pepper - 1 pc (optional)
• garlic - 4-5 pieces
• cumin - 0.5 tsp

For the marinade:

• water - 1 liter
• sugar - 3 tbsp. spoons
• salt - 2 tbsp. spoons
• apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
• allspice-4 pcs
• peppercorns - 5-6 pieces
• vegetable oil - 0.5 cups

Preparation:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in large saucepan... Put chopped cabbage there and cook over medium heat for 10 minutes.

3. Remove the cabbage pieces with a slotted spoon and place them in cold water to cool as quickly as possible. As soon as the water becomes warm, it will again need to be changed to cold. And so on until the cabbage is completely cool.

4. Chop the garlic as small as possible, you can use a garlic press.

5. Grate carrots for Korean carrots. If adding bell pepper, then cut it into thin strips.

6. Prepare the marinade. To do this, boil water, add sugar, salt and peppers to it. We boil for 5-7 minutes. Add vinegar, oil and carrots. We immediately turn off the fire.

7. Put the cabbage in a suitable saucepan, sprinkle with caraway seeds and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave to cool completely. Then we put it in the refrigerator for a day. We store it in the same place.

10. When serving, cut the cabbage into smaller pieces, pour the marinade with carrots. If desired, you can pour with oil and sprinkle with fresh herbs, fresh garlic or onions.

Pickled cabbage with vegetables and apples - a very tasty recipe

We need:

• cabbage - 1 fork (2 kg)
• carrots -3-4 pcs (medium)
• bell pepper - 3-4 pieces
• sweet and sour apples - 3-4 pcs
• garlic - 1 head
• bitter pepper - 1 pod

For the marinade:

• water -2 liters
• salt -4 tbsp. spoons
• sugar - 1 glass
• apple cider vinegar 6% - 3/4 cup
• peppercorns - 15 pieces
• allspice -5-6 pieces
• cloves -5-6 pieces
• bay leaf - 3-4 pcs

Preparation:

1. First, cut the cabbage into 4 parts, and then each of the parts again in half at least lengthwise, at least across, as you like. The stump does not need to be removed, so the leaves will stick better.

2. Peel the bell pepper and also cut into 8 pieces with long feathers. Hot pepper - in two halves. It is better to remove the seeds (use gloves when doing this).

3. Cut the carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts, depending on the size, but just before placing it in the container, so that they do not darken.

6. You can marinate cabbage with vegetables and apples in a large saucepan or in jars. I marinate in a saucepan. Therefore, I put the cabbage in it first, sprinkle it with a little garlic. Then carrots, peppers, hot peppers and again garlic. And the last to go are the apples.

6. Prepare the marinade. To boil water. V hot water put all the ingredients for the marinade except the vinegar.

7. Boil the marinade for 5-7 minutes, then add the vinegar. Wait until it boils again and turn off the gas.

8. Cut apples, you can directly with seeds. And immediately pour over the boiling marinade. Remove the bay leaf.

9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover and leave to cool completely.

10. Then put in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples are ready.

The cabbage is delicious and crispy. All vegetables and of course apples are also very tasty.

Pickled cabbage in Georgian style

I also suggest watching the video recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, and everything is prepared almost the same way.

Here, admire what beauty it turns out!

Features of cooking delicious pickled cabbage

• you can pickle not only white cabbage. Almost all varieties are suitable for this. Marinated and red, and Peking (Korean chim-chim, or chamcha), and colored.
• for pickling, you should choose tight, dense forks. From such heads of cabbage, the appetizer always turns out to be crispy and tasty.
• you can cut the forks into strips, large or small pieces, or even in quarters
• you can only pickle cabbage, or you can marinate with other vegetables such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

• garlic is almost always added, less often onions are added. If you add onions, then the cabbage will have an “onion” taste.
• a variety of peppers, coriander, caraway seeds, rosemary, bay leaves, cloves are used as spices
• sometimes, instead of a mixture of spices, ready-made spices are added to make Korean carrots, and in one of the recipes we even used ginger
• It is advisable to remove the bay leaf after boiling the marinade so that it does not give bitterness. Although someone does not clean up. But when I was studying, I was taught to clean.
• vinegar, you can use apple cider, grape, table 9%, essence. You can replace all this with lemon juice or even kiwi.

And all this variety will help you to cook perfectly different options pickled cabbage. Change the spices a little - and the taste will already be completely new. Add certain vegetables, and the appetizer will acquire a new color and new notes of taste. And by manipulating the peppers, we get a spicy appetizer, not too spicy and not at all spicy.

I really like to play with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can paint absolutely any “tasty” picture called “Pickled cabbage”. And even if the name is not entirely poetic, but it is very even culinary!

Bon Appetit!

If you do not have the opportunity to store pickles and marinades all winter, such as, take a closer look at this recipe sweet and sour cabbage fast food. It is prepared without vinegar and it tastes almost like sauerkraut, but at the expense of hot fill and the addition of sugar, the fermentation process is much faster. You can try it in a few hours, and after a day, juicy crispy cabbage with a pleasant sweet and sour taste will be completely ready. It is not necessary to cook a lot at once and take up space in the refrigerator. It is more convenient to make one or two small jars, and ferment another portion as needed. A minimum of hassle and always at hand the basis for preparing salads, snacks or additives to potatoes, meat dishes... It is enough to pour the cabbage with oil, chop the herbs or add onion- and can be served.
Another plus of this recipe is that cabbage of any kind is suitable for it, you do not need to look exactly late varieties... Due to the rich brine, the cabbage will be tasty and juicy.

Ingredients:

- White cabbage- 500-600 gr;
- carrots - 1 pc;
- water - 0.5 liters;
- sugar - 0.5 tbsp. l .;
- coarse table salt - 1.5 tbsp. l.

Recipe with photo step by step:

Chop half of a small cabbage head with a knife or rub on a shredder with thin strips.

We clean the carrots, douse them with water. Rub with shavings through a fine or coarse grater.

Transfer the cabbage and carrots to a saucepan or bowl. It is better to take a container that is not very deep, wider, so that the cabbage is laid out in a low layer. So it will be salted faster.

Add half a tablespoon of salt. We use only stone, non-iodized salt. Grind the cabbage and carrots with our palms so that the vegetables give more juice.

Pour half a liter into a bowl cold water... Add the remaining salt and sugar. Boil the brine over high heat, dissolve the salt and sugar.

Fill the cabbage with hot brine. Drain carefully so that the impurities remaining after dissolving the salt do not get into the cabbage. Or we pre-filter the brine through cheesecloth.

Cover the cabbage with a flat plate. We put a load on top, it is necessary that the brine protrudes slightly along the edges of the dishes. Cover with a towel, leave for several hours at room temperature... For further salting, put it in the refrigerator, where the cabbage is evenly salted and does not peroxide.

In a day, the cabbage will acquire sweet and sour taste and will be ready. If you like the recipe, periodically ferment the cabbage in small portions and the problem of healthy, tasty winter salads will be resolved. You can also cook with this cabbage

Pickled cabbage is one of popular blanks, the preparation of recipes for which we will deal with you. Now is the time to pickle it.

Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy chopped in large pieces and we crunched it with appetite. Our vitamin cabbage it will turn out to be healthy, pleasantly crispy with a sweet and sour taste. Such pickled cabbage or can be prepared for the winter, or you can cook it quickly and eat the next day as ready meal by crumbling the onion and watering it with oil. This cabbage keeps well in the refrigerator. Recipes for making pickled cabbage can be changed several times over the winter, it leaves with a bang. This is how you can find your favorite pickled cabbage recipe. I propose to get acquainted with another recipe for delicious cooked by hand.

Instant Pickled Cabbage Recipe

Ingredients:

• cabbage - 2.5 kg
• garlic - 3-4 cloves
• carrots - 5 pieces

For the marinade:

• water - 1 liter
• sugar - 1 glass
• vinegar - 0.5 cups (100 ml)
• vegetable oil - 0.5 cups (100 ml)
• salt - 2 tbsp

Preparation:

1. Wash all vegetables.
2. Chop the cabbage finely.
3. Wash carrots, peel and grate on coarse grater.
4. Gently mix cabbage with carrots with your hands, no need to press. Finely chop the garlic and add to the carrots and cabbage.
5. Put everything in a deep saucepan

Cooking the marinade:

1. To prepare it, we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
2. Boil water in a saucepan, add everything necessary ingredients, mix.
3. Pour the hot marinade over the cabbage and cover.
4. After a day, you can try cabbage. Put the finished pickled cabbage in jars and put in the refrigerator.

Bon Appetit!

Delicious pickled cabbage

Ingredients:

• white cabbage - 1 fork, 2 kg
• carrots - 2 pieces
• sweet pepper - 1 pc (optional)
• garlic - 3 cloves

For the marinade:

• water - 1 liter
• vegetable oil - 1 cup (200 ml)
• table vinegar - 1 cup (200 ml)
• salt - 3 tbsp with a slide
• sugar - 8 tbsp. spoons
• bay leaf 2 - 3 pieces

Preparation:

1. Wash all vegetables
2. Coarsely chop the cabbage
3. Peel and grate the carrots.
4. Cut sweet pepper into thin strips. (Pepper optional.)
5. Peel, chop and mix the garlic with the carrots.
6. Put all vegetables in a saucepan. We put vegetables in layers, a layer of cabbage, then a layer of carrots with garlic.

Cooking the marinade:

1. To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils marinade turn off, add vegetable oil and vinegar.
2. Pour the hot marinade over the cabbage and put the oppression on top, it can be an inverted plate.

When the marinade cools down, our pickled cabbage can be eaten in 2-3 hours.

Bon Appetit!

Pickled cabbage with cranberries - a step by step recipe

Cooking such cabbage is very simple, it turns out to be very tasty and appetizing. Marinade gives it a crunch, and cranberries sourness and piquancy.

Ingredients:

• Cabbage - 2 kg
• Carrots - 1-3 pieces
• Cranberries - 40 gr (1 handful per 1 kg of cabbage)

For the marinade:

• Water - 1 liter
• Salt - 1 tbsp l
• Sugar - 1 tbsp. l
• bay leaf - 1-2 leaves
• allspice- 2-3 peas
• Vinegar - 0.5 cups
• Vegetable oil - 0.5 cups

Preparation:

Wash the cabbage, remove the upper leaves. Chop and place in a deep bowl, not too finely to keep the cabbage crisp.

Peel the carrots. Cut it into thin pieces with a knife (you can grate it to korean cabbage). Add 1-3 carrots to taste.

Cooking the marinade:

Pour water into a saucepan, add salt, sugar and pour in vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar can be changed if desired and taste. We are waiting for the marinade to boil, and the sugar and salt will dissolve. Add vinegar (bay leaf and allspice if desired) Remove from heat and let cool slightly.

Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.

Pour the marinade over the cabbage and press it for two days. Pickled cabbage appetizer with cranberries is ready.

Bon Appetit!

Pickled cabbage with beets per day

Such cabbage is prepared very quickly and easily in a day. It attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.

The unusual recipe for sauerkraut in cans is that the resulting cabbage is sweetish in taste.

Sauerkraut in a jar, with a sweetish taste, I immediately liked it very much and I decided that this recipe should be in my culinary capilochka. Perhaps you will like such cabbage.

Sweet sauerkraut is crispy and very tasty. Unfortunately, such cabbage does not last long, so I suggest cooking it all winter from time to time. She is especially good for the holiday.

For a 3 liter jar

INGREDIENTS:

• 2 kg of cabbage
• 1 carrot
• 2 tbsp. tablespoons of salt
  3 tbsp. tablespoons of sugar
• cumin seeds, dill (optional)
• 1 liter of cold boiled water
• COOKING:

We wash the cabbage, chop finely. Peel the carrots, rinse and three on a coarse grater. Combine cabbage with carrots, mix well, squeezing slightly. Who loves caraway or dill add them.

Put the prepared cabbage tightly in three-liter cans... Pour salt on top and pour in cold boiled water... In this state, we leave the cabbage for 3 days, at room temperature. During this time, we pierce the cabbage so that the bitterness goes away. During fermentation, juice will be released and possibly it can flow out of the cans, therefore, we first put the cans in any containers, for example, in deep bowls. Do not pour out the juice that has flowed out of the cans.

After 3 days, add sugar, pour the released juice on top, shake the jars so that the sugar dissolves, or you can drain part of the brine, add sugar, stir until the sugar dissolves and pour the brine over the cabbage. Then we close the jars with plastic lids and immediately put them in the refrigerator or in any cold place. The next day the cabbage is ready. Refuel her vegetable oil, add thinly sliced ​​onions and the appetizer is ready. Oh, how delicious it is !!!