I wonder how many dishes can be prepared from white cabbage? Cabbage is used in salads, soups, appetizers, and as a filling for pies. Cabbage is good both fresh and stewed and boiled. And, of course, we all love crispy, juicy salted cabbage! And here's what is interesting - vitamins in salted cabbage do not disappear, it contains about 30 mg of vitamin C per 100 g of product, this is half the daily requirement. In addition, there is a lot of potassium in cabbage, which has a very beneficial effect on muscles, including the heart muscle. And the fiber of cabbage promotes the work of intestinal peristalsis. The only limitation is that salted cabbage is not recommended for people with high acidity of the stomach.

So, let's start salting cabbage for the winter in jars. I will show you a very simple way of salting, cabbage always turns out excellent - juicy and crispy. And I also have one "secret" - for the winter I salt cabbage only on the growing moon, maybe someone will use my experience. It is better to take cabbage of "pickled" varieties, but I also salted the usual, store cabbage. We also need carrots and salt.

We chop the cabbage thinly in a way convenient for you, I cut it with a knife.

Three carrots on a coarse grater.

Now let's start salting cabbage. I poured 3 liters of water into a saucepan, added 300 g of salt. We take ordinary salt, not fine. And remembering the ratio is very simple: for 1 liter of water - 100 g of salt. If you are salting a lot of cabbage at once, take a 5 L saucepan and add 500 g of salt.

Stir the salt in water thoroughly, put the first portion of cabbage in it. Apply enough cabbage so that it is covered with water.

Let's time it, we keep the first batch of cabbage in salt water for 10 minutes. Wash the cans with soda. We spread the cabbage with our hands, taking it out of the pan, do not wring it out. Transfer the layers with grated carrots.

Tamp the cabbage and carrots in a jar tightly with your hand or a wooden crush.

When cabbage is compacted, juice is released, it should reach the very top of the can.

Immerse the next batch of cabbage in the same saline solution, but keep it for 15 minutes. During this time, cut the next portion of cabbage. We keep the third batch in brine for 20 minutes. From 2 kg of chopped cabbage, I got 1 liter and one 1.5 liter can. We cover the cans with lids, put them in deep plates or on a pallet, because brine will flow out of the cans within 1-2 days. Salting cabbage for the winter in jars is almost complete.

Leave the jars at room temperature. When the brine stops flowing out, we close the jars with lids and store them anywhere - at room temperature, in the pantry, and in the cellar.

Juicy, crispy, very tasty salted cabbage is ready for the winter! You can taste cabbage after 2 days. With chopped onions, vegetable oil, and rye bread - an incredible pleasure! You can add dill or caraway seeds. Bon Appetit!

In winter, you really want to crunch juicy salted cabbage - it's delicious and very healthy. But what to do when you live in a city apartment and salt a vegetable in a barrel is not an option? A great way out is to use glass jars for salting and replenish the product as it is consumed.

Classic salting recipe

There are not so few recipes telling how to salt cabbage in jars for the winter. And each housewife can choose the one that is more to her and the household's taste. And this method is also good because during the winter you can try to salt cabbage in different ways. The main thing is not to forget about the rules common to all options for preparing snacks.

Important - frozen cabbage must not be salted. So, during the purchase, carefully inspect the heads of cabbage. Better to apply later varieties- they have tough leaves, which during cooking will not turn into jelly and will crunch appetizingly. It is worth choosing a head of cabbage whiter- this is a guarantee of deliciousness and crunchiness.

The so-called classic recipe is very popular with many because of its ease of preparation. Another plus for many is the absence of vinegar when fermentation occurs naturally.

To get such a cabbage, you need to cook:

• three kilograms of chopped cabbage. By the way, today enterprising businessmen often organize the sale of freshly chopped white tea and already grated carrots. So if you come across this, a lot of time and effort will be saved;
• grated carrots - be guided by your taste;
• water - one liter per can;
• salt - two tablespoons, but without a "cap" (volume for a liter of water);
• granulated sugar - take two to three tablespoons (also for one liter of water).

Let's get down to the process.

1. If whole cabbage heads were brought from the store, chop them as thin as possible. This will allow the vegetable not to lose its tenderness of taste.
2. The second step is to grate the carrots from the side of the large cells.
3. Pour everything into a large saucepan or bowl and mix until you are sure the composition is even.
4. Dissolve sugar and salt in cooled boiled water until everything dissolves completely. We will not cook the brine - the cabbage should ferment.
5. Pour a liter of brine into a pre-prepared (thoroughly washed with soda inside and out) jar, then carefully put the cabbage-carrot mixture. We do this until the brine rises almost to the very rim.
6. Cover with a whole cabbage leaf and place the jar in a cool place.

Salt cabbage without brine

An excellent appetizer - salted cabbage - can also be prepared dry. In this case, you do not have to separately fool around with the brine, but the result will be excellent.

For salting cabbage in a jar in a dry way, you will need the following ingredients:

• several cabbage heads weighing five kilos;
• ½ kilogram of carrots;
• ½ glass of salt;
• a couple of tablespoons of dill seed.

When everything you need is at hand, you can start salting.

1. First, wash the cabbage and free it from spoiled leaves.
2. The next step is to turn the cabbage heads into long strips.
3. It's the turn of the carrots - we rub the peeled root vegetables on the coarse side of the grater.
4. Mix the vegetable components. Add salt and dill seeds to the cabbage-carrot mixture.
5. Mix well and mash the composition until the vegetables let the juice flow. No kitchen tools or appliances are needed for this - we use our own clean hands.
6. We tamp the cabbage tightly into the jars, but so that 5-6 centimeters remain to the top.
7. We put oppression (a glass of water will do) - you need the juice to rise and cover the vegetables.
8. The cabbage must ferment for three days, and we will pierce it daily to the very bottom with a stick to release the gas that is collecting.
9. Then you can close the jars with lids and put them in the cold. After a week, dry-salted cabbage will be ready.

Sauerkraut with beets recipe - for borscht

Many housewives prefer to ferment cabbage in a jar so that later you can quickly cook borsch with it - due to the fact that some of the vegetables will already be shredded. To do this, add red beets to the white pot. But in itself, this method is very good as a separate snack or component for some salad: cabbage acquires a beautiful color and additional juiciness.

What needs to be collected to implement such a recipe?

• heads of white cabbage weighing 8 kilograms;
• a couple of medium-sized beetroot crops;
• garlic - five to six cloves will be enough;
• horseradish root - two or three things;
• parsley - take one bunch;
• hot pepper - three pods are enough;
• 200 grams of salt and granulated sugar;
• filtered water - you need four liters.

Having collected all the necessary components, we act according to the plan.

1. Grind cabbage and beets. We cut the first with a knife in the form of straws, the second we pass through a grater. You can also cut the root vegetable into squares if you like larger pieces. Only for use in first courses, this option is not very suitable.
2. We also process all other products: finely chop the parsley, pass the garlic cloves through a garlic press, process the horseradish on a fine grater.
3. Now you can mix everything and tamp it more tightly.
4. It's the pickle's turn. For him we will boil water, and then we will dissolve salt and sugar in it.
5. Pour the cabbage with a slightly cooled liquid. In this state, she should spend a couple of days in a warm place.
6. Now you can put it in banks and transport it cool - on the balcony or in the closet. After a week, you can try.

Cabbage cooked in this way can retain its flavor and texture for quite a long time. The main thing is to keep it cold.

Salted cabbage in German - with apples and caraway seeds

Some people like it when salted cabbage crunches appetizingly on their teeth, others prefer it to melt in their mouths. For example, this is exactly the option that is loved in Germany. And the main secret of cooking "melting" cabbage is called a very small, almost like strings, shredder.

What do we need?

• three white-headed heads of cabbage;
• three larger carrots;
• apples - small, but very juicy (take three fruits);
• cumin - three tablespoons will be enough;
• cranberries - two to three tablespoons.

How should you proceed?

1. We cut the cabbage very thinly, three carrots just as finely.
2. Before using the caraway seeds, prepare it: heat the pan and fry the caraway seeds for a couple of minutes. After that you need to crush the seasoning in a mortar.
3. Free the apples from the cores, and then cut them into circles.
4. We lay out the ingredients in layers: down a mixture of vegetables, up crushed cumin, then apples and cranberries. We repeat the sequence until the products run out.
5. Everything, you can cover the composition with oppression and remove the container for a couple of days in the heat.
6. When the term expires, we distribute the cabbage among the jars and send it to the refrigerator.

Fragrant cabbage with bell pepper and garlic

If you decide not to salt, but to pickle the cabbage for the winter, try the recipe that we will talk about below - using bell pepper and garlic. The vinegar and hot marinade will allow the kale to cook much faster than the instructions above.

How much you will cook, decide for yourself. The description contains the amount of products calculated for one kilogram of a white calf.

So what might you need?

• a kilogram of cabbage;
• one not very large bell pepper - better than red to make the salad beautiful;
• garlic - five small cloves are enough;
• vinegar - take six percent, ½ cup;
• vegetable oil - 50 grams is enough (if you want additional flavor, you can take "live" sunflower);
• granulated sugar and salt - you will need one spoonful of each product;
• dried dill and ground black pepper - a pinch just right;
• water - a liter is enough.

Everything is ready, you can start.

1. Cut the cabbage thinner. We also turn the pepper into thin strips with a knife.
2. We clean and chop all the garlic. But not into a paste with the help of a garlic press, but cut into thin slices.
3. Put all the chopped vegetables into a bowl, season with dill and black pepper. Then we mix everything.
4. It's time to tackle the pickle. We pour our vinegar and vegetable oil into very hot water, send salt and sugar there and boil it all. Pour the vegetable mixture with liquid and leave it alone for eight hours. During this time, the cabbage is well saturated with brine and marinated.



For him you need:

• from two to two and a half kilograms of white cabbage;
• three carrots;
• garlic - six cloves are enough;
• water - a liter is enough;
• one hundred grams of granulated sugar and table vinegar;
• a glass of vegetable oil;
• salt - a couple of tablespoons.

You need coarse stone kitchen salt. Iodized is not suitable. And not only for this, but also for any recipe (except perhaps cabbage with beets): due to iodine, the salad may lose its whiteness.

1. As in all previous options, the vegetables must be chopped. You can immediately put the salad in jars.
2. Then we boil water and add bulk components to it. After a short boil, we send vinegar to them. Remove the pan from the stove, and only then pour oil into the liquid and stir.
3. Pour the cabbage-wet-garlic mixture with hot marinade. When the jars are cool, the salted cabbage is almost ready to serve. You can move the jars to the refrigerator for an even better taste.

A source of vitamin C and a great snack in the autumn-winter-spring period - that's what sauerkraut is. This vegetable is on the shelves almost all year round, but many housewives prefer to salt the cabbage in jars for the winter in order to save time later.

There are many salting recipes: traditional and unusual, for example, Armenian or in Korean. We invite you to get acquainted with some of them.

Preparation

Before you learn how to salt cabbage for the winter in jars, you should find a suitable variety. Cabbage with greenish leaves or early cabbage is not very suitable for prolonged salting, it is recommended to choose real white... For example, it can be varieties "Zavodskaya", "Kupchikha", "Kolobok" and others. The upper leaves should be removed, the damaged areas should be cut out.

Recipes

Salting or fermenting cabbage is easy on the one hand, but on the other, there are several important nuances. If they are not taken into account, the workpiece may have an unpleasant odor, mold, vegetables darken and become unappetizing. Therefore, every experienced housewife adheres to proven recipes for how to salt cabbage at home, and, if desired, experiments and supplements them with her own culinary secrets.

Cabbage can be salted, fermented and pickled. These are different ways of harvesting.

One of the simplest recipes that requires a minimum amount of ingredients. The result will have to wait a bit, but the natural taste of cabbage with the maximum preservation of all nutrients is worth it. You can get a valuable product by salting cabbage in jars, enamel saucepan (no damage) or plastic bucket.

Servings / Volume: 3 l

Ingredients:

• white cabbage - 2 kg;
• carrots - 200 g;
• rock salt - 3 tbsp. l .;
• black peppercorns - 10 pcs.;
• bay leaf - 3 pcs.

Preparation:

1. Peel the cabbage from the upper leaves, remove the stalk, chop finely.
2. Peel the carrots, grate on a coarse grater.
3. Mix vegetables in a large bowl and add salt to them.
4. Rub the mixture with your hands until juice appears.
5. In a three-liter clean jar, put 1 bay leaf and a few peas of black pepper on the bottom.
6. Fill the jar with the vegetable mixture to about half, tamping thoroughly.
7. Add more bay leaves and pepper.
8. Place the rest of the cabbage and top with the remaining spices.
9. Place the jar in a room with a temperature of 20-22 ℃, preferably in a bowl, since the juice that stands out during fermentation will pour over the edges. Cover with a lid or plate on top.
10. Periodically, you should pierce the cabbage to the bottom with a wooden stick to release gases, otherwise it will have an unpleasant odor. It is convenient to use the sticks sold in the sushi accessory departments, but you can make them yourself.
11. As soon as the fermentation process stops and the emerging juice becomes transparent, the cabbage is ready. After that, it should be placed in a cold place at home.

You can start eating a tasty and healthy preparation in 7-10 days. Bon Appetit!

Salting differs from pickling in that the cabbage is filled with ready-made brine and the process is somewhat faster. In this recipe, you can use apples (ideally a fragrant Antonovka), cranberries, carrots.

Servings / Volume: 3 l

Ingredients:

• white cabbage - 2 kg;
• carrots - 100 g;
• apples / cranberries - 500 g;
• water - 1 l;
• rock salt - 2 tbsp. l .;
• sugar - 1 tbsp. l .;
• black pepper / sweet peas - 6-7 pieces;
• bay leaf - 3 pcs.

Preparation:

1. Peel the head of cabbage from the top leaves, cut the stump, chop finely.
2. Peel and grate the carrots.
3. If cranberries are added, rinse the berries in a colander, if apples, wash and cut into thin slices, removing the seeds.
4. Combine cabbage, carrots and apples or cranberries in a large bowl.
5. Put the mixture in a jar, sprinkle with spices.
6. Prepare the brine: boil water, add salt and sugar, stir until completely dissolved.
7. When the brine has cooled to room temperature, pour over the cabbage with additives.
8. Put the jar in a bowl or on a deep plate so that the brine flows out there during fermentation, cover with clean gauze and an inverted lid on top, leave in a room with a temperature of 20-22 degrees.
9. From time to time (about 1 time per day) pierce the cabbage to the bottom with a wooden stick.
10. As soon as the foam stops appearing and the amount of brine increases, the fermentation process is over. Move the jar of cabbage to a cold place.

This cabbage can be served as an independent dish or used in winter salads.

You can salt and pickle not only white cabbage, but also red cabbage, Peking cabbage, cauliflower and broccoli. It is better to salt the Beijing one not chopped, but chopped into pieces.

For the preparation of marinades, among other ingredients, an additional preservative is necessarily used - vinegar... His presence distinguishes this method of harvesting from others. Vinegar can be taken from a store or natural, for example, apple cider. Marinating allows you to quickly pickle cabbage and feast on it for 3-4 days.

Servings / Volume: 3 l

Ingredients:

• white cabbage - 2 kg;
• carrots - 200 g;
• water - 1 l;
• rock salt - 2 tbsp. l .;
• sugar - 1 tbsp. l .;
• vinegar - 2 tbsp. l .;
• black and allspice pepper (peas) - 8-10 pcs.;
• bay leaf - 3-4 pcs.

Preparation:

1. Prepare cabbage, chop finely.
2. Peel the carrots, grate on a coarse grater.
3. Combine vegetables in a large bowl.
4. Thoroughly tamp the mixture into a jar, sprinkling with spices.
5. Make brine: pour salt and sugar into boiling water, stir, remove from heat, cool.
6. When the solution has cooled to room temperature, add vinegar.
7. Gently pour the marinade into the jar until it covers all the cabbage.
8. Place the jar in a bowl for a day in a room with a temperature of 20-22 degrees Celsius.
9. After a day, close the jar with a nylon lid and put it in the refrigerator or cellar.

If done correctly, cabbage turns out to be white and crispy.

If the workpieces are planned to be stored for a long time, you can salt jars of cabbage according to the recipe below. If you want to diversify the taste and color, add bell peppers, apples, cranberries, beets to the main ingredients. What and how much - the hostess decides. Covers for seaming need to be taken tin, nylon, which are previously dipped in boiling water, or use twist cans.

Servings / Volume: 5 l

Ingredients:

• white cabbage - 4 kg;
• carrots - 500 g;
• water - 2 l;
• rock salt - 5 tbsp. l .;
• sugar - 2 tbsp. l .;
• vinegar - 5 tbsp. l .;
• sunflower oil - 5 tbsp. l .;
• black pepper / sweet peas - 12-15 pcs.;
• bay leaf - 5 pcs.
• apples, beets, cranberries, bell peppers - optional.

Preparation:

1. Peel the cabbage, chop into thin strips.
2. Wash carrots, peel, grate on a coarse grater.
3. If apples, cranberries or bell peppers are added, wash and chop if necessary.
4. Put the vegetable mixture in clean jars, sprinkle with spices and tamp tightly.
5. Boil water, add salt, sugar and vinegar to it.
6. Pour oil into cans (per liter volume - 1 tbsp. L.).
7. Pour the brine over the cabbage and place the jars in a deep saucepan with heated water so that the water covers the shoulders of the jars.
8. Bring to a boil and sterilize jars of cabbage over low heat for at least 20 minutes (half a liter), then close hermetically with nylon caps.

It is better to use such a blank for preparing winter salads or cooking cabbage soup. Bon Appetit!

You can learn more about the recipes for salting cabbage with beets in the article on our website.

In this way, not only cauliflower is harvested for the winter, but also young broccoli. Additionally, you can put onions, carrots, bell peppers in jars. Cabbage, in order to be crispy, does not need to be boiled beforehand - a two-minute blanching is enough.

Servings / Volume: 3 l

Ingredients:

• cauliflower - 2 kg;
• carrots - 200-300 g;
• sweet pepper - 300 g;
• garlic - 1 head;
• black peppercorns - 8-10 pcs;
• bay leaf - 4 pcs;
• water - 2 l;
• rock salt - 6 tbsp. l .;
• sugar - 3 tbsp. l .;
• vinegar - 6 tbsp. l.

Preparation:

1. Rinse the cauliflower and put it in boiling water for 2 minutes.
2. Disassemble into inflorescences.
3. Wash carrots, peel and cut into slices, bell peppers - into strips.
4. Peel the garlic and cut each clove into 3-4 pieces.
5. Carefully place cabbage, other vegetables and spices in clean sterile jars.
6. Make a brine: dissolve salt and sugar in boiling water (you can use the same one where the cabbage was blanched).
7. Pour vinegar into each jar at the rate of 1 liter 2 tablespoons.
8. Pour boiling brine over the vegetable mixture.
9. Close hermetically with lids and leave to cool completely.
10. Store the workpiece in a cool place (refrigerator or cellar).

It only takes 2 hours to cook, but it turns out very tasty!

Video

Experienced housewives share their secrets of cooking salted cabbage in the following video recipes:

Since childhood, he has been engaged in gardening work - especially the collection and preservation of crops. Excellent knowledge of the Russian language helps to share your secrets with readers. Twice mom, animal lover - there are two cats and a dog in the house. He is fond of experiments in the garden - the field for them is right behind the house. Therefore, I am ready to try new recipes for canning and salting, as well as original dishes from my own harvest and share them with you.

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It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. Flowers are supposed to be picked with hands, breaking off rough pedicels. The collected flowers and herbs are dried, scattered in a thin layer, in a cool room at a natural temperature without access to direct sunlight.

"Frost-resistant" varieties of garden strawberries (more often simply - "strawberries") also need shelter, as well as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have shallow roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are "frost-hardy", "winter-hardy", "tolerate frosts down to -35 ℃", etc., is a deception. Gardeners should remember that the root system of strawberries has never been changed.

Oklahoma farmer Carl Burns has developed an unusual variety of colorful corn called Rainbow Corn. The grains on each ear are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored common varieties and their crossing.

One of the most convenient methods to prepare a grown crop of vegetables, fruits and berries is freezing. Some people believe that freezing leads to a loss of the nutritional and beneficial properties of plant foods. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

From varietal tomatoes you can get "your" seeds for sowing next year (if you really like the variety). And it is useless to do it with hybrid ones: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

In small Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to growing fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a harvest even at home.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more readily available.

The novelty of American developers is the Tertill robot, which weeds in the garden. The device was invented under the guidance of John Downes (the creator of the robot vacuum cleaner) and works autonomously in all weather conditions, moving on uneven surfaces on wheels. In doing so, he cuts all plants below 3 cm with the built-in trimmer.

Salting cabbage is a somewhat lengthy process, and even the fastest option will take you at least a day. For pickling, mainly white cabbage of winter varieties is used. To improve the taste and nutritional value of the dish, carrots are used, which also gives the appetizer a more attractive appearance. Depending on the recipe, apples, cranberries, lingonberries, bell peppers, caraway seeds, dill, bay leaves and other spices are added.

Many do not see a significant difference between pickling and pickling cabbage.... These processes are really similar. The difference is that more salt is used when salting and the cooking process takes a maximum of several days. Whereas for a full-fledged pickling of cabbage, more than one week should pass. But an excess of salt does not affect the taste of the snack in any way - the cabbage turns out to be the same crisp, with a pleasant sweet and sour taste.

It is believed that a large amount of vitamins and other substances necessary for the body are stored in salted cabbage.... It also contains potassium, which helps to normalize blood pressure, strengthen the muscles of the heart and nerve cells. In winter, it is difficult to find a more affordable product with a high vitamin C content than salted cabbage. In this regard, only lemons and oranges can compete with it.

Secrets of making the perfect salted cabbage

Salted cabbage is not only a great snack, but also an excellent source of vitamins and nutrients, which the body lacks so much in winter. However, you can eat it at any time of the year, delicious and crunchy - it will not leave anyone indifferent in summer, autumn and spring. About, how delicious to pickle cabbage, experienced chefs will tell:

Secret number 1. If you need to cook the cabbage as quickly as possible, fill it with hot brine. The high temperature will speed up the fermentation and salting process, and the dish will be ready in a few hours.

Secret number 2. Cabbage can be chopped at will, it does not have to be finely chopped. A delicious snack is made from cabbage, cut into large pieces, for example, squares.

Secret number 3. It is very good to add horseradish roots when salting cabbage. This is necessary so that the finished cabbage crunches pleasantly and is not soft.

Secret number 4. For high-quality cabbage cooking, choose coarse rock salt. Iodized salt is completely unsuitable for salting.

Secret number 5. Make sure that the brine completely covers the cabbage during fermentation. If this does not happen, then increase the mass of the cargo (for example, put a can of a larger volume).

Secret number 6. For pickling cabbage, you should choose tight heads of cabbage of late varieties. The early ones contain little sugar and they have loose heads of cabbage, so the cabbage is of poor quality. Make sure the vegetable is not damaged. It is better to remove the top leaves of cabbage, they are usually lethargic with a greenish tinge.

Secret number 7. Cabbage can be shredded with an ordinary kitchen knife, but it is more convenient to use special shredders or graters, vegetable cutters, chop a vegetable in a food processor.

A simple and quick way to cook cabbage, the appetizer will be ready in a day. And the very next day after salting, you can serve it to the table. If you are not in a hurry, then leave the cabbage in the brine for 2-3 days, so it will acquire a richer taste and aroma.

Ingredients:

• white cabbage - 1 kg;
• water - 500 ml;
• carrots - 1 pc.;
• table vinegar - 1 tbsp. (nine%);
• vegetable oil - 1 tbsp.;
• salt - 4 tbsp. l .;
• bay leaf - 10 pcs.;
• dry grains of dill - 1 tsp;
• cloves - 2 pcs.;
• black pepper - 10 peas.

Cooking method:

1. We wash the cabbage, chop finely.
2. Peel the carrots, grate them.
3. Mix vegetables in an enamel container, add bay leaves, pepper, dill grains.
4. Let's prepare the brine. In a saucepan, boil water with the addition of salt, sugar, cloves, vinegar and oil.
5. Fill the cabbage with the prepared brine, mix everything well. We close the container with a lid, leave it for a day at room temperature.
6. The next day we put the cabbage in jars and put it in the refrigerator or immediately serve it as a snack.

Interesting from the net

This cabbage is widely used. It can be served as a separate dish, seasoned with vegetable oil. Or cook aromatic pies and pies, cook cabbage soup, stew meat and potatoes. Cabbage itself turns out to be incredibly tasty, and beets give the appetizer a beautiful bright burgundy hue. For salting, it is best to choose a strong, dense head of cabbage for 3-4 kg.

Ingredients:

• cabbage - 4 kg;
• beets - 400 g;
• garlic - 1 head;
• horseradish roots - 50 g.

• water - 2 l;
• sugar - ½ tbsp.;
• salt - 100 g;
• cloves - 4 pcs.;
• black pepper - 10 peas;
• bay leaf - 4 pcs.

Cooking method:

1. We wash the cabbage, separate the upper leaves, cut into large pieces.
2. Peel the beets, rinse, cut into small cubes.
3. We clean the horseradish roots, rub them on a grater.
4. We press the peeled garlic through a press.
5. We mix all the components in a large container.
6. To prepare the brine, pour water into the pan, add all the spices, bring the liquid to a boil.
7. Pour vegetable ingredients with the resulting hot brine. We cover the container with a lid of a smaller diameter, install oppression on top, for example, a three-liter jar of water.
8. We remove the cabbage with beets in a cool dark place for pickling and fermentation. After two days, the snack can be transferred to a glass container, covered with lids and stored in the refrigerator.

Delicious crispy cabbage with a pronounced spicy aroma - such an appetizer will delight in cold winter. For pickling, it is best to use small cabbage, the ideal option is white cabbage winter. Banks should be prepared before laying products, it is not necessary to sterilize, rinse and dry thoroughly enough. According to this recipe, cabbage is finely chopped, for this it is rational to use a special vegetable shredder. The amount of carrots depends on your personal preferences, 2-3 root vegetables are enough for one can.

Ingredients:

• cabbage - 1 large head of cabbage;
• carrots - 2 pcs.;
• sugar - 1 tbsp. l .;
• salt to taste.

Cooking method:

1. We wash the cabbage, remove the top leaves, chop finely.
2. Place the chopped ingredient in an enamel bowl.
3. To make the juice stand out, we strongly wrinkle the cabbage with our hands (like dough). Add salt a little at the same time. As a result, the cabbage should turn out to be slightly saltier than necessary.
4. Add sugar to speed up the fermentation process.
5. Peel the carrots, grate, mix with cabbage.
6. We put the vegetables in a jar, tamping the ingredients. You need to put oppression on top. It can be an ordinary nylon lid, which we press well into the jar, sealing the cabbage.
7. We put the jar of cabbage on a plate, as during the fermentation process gases will form and juice may spill out of the jar.
8. We leave for 3 days at room temperature. After a day, we remove the press, pierce the cabbage to the bottom with a long knife so that the formed gas comes out. We do this 2-3 times a day. We put the press back every time.
9. After 3 days, we remove the press, drain the juice, close the jar with a lid, send it to the refrigerator for storage.

Salted cabbage according to this recipe will be ready in a few hours. Cranberries can be taken frozen, only they must first be defrosted. In addition to these ingredients, you can put pieces of sweet pepper, spices and herbs in the dish. Serve ready-made cabbage as a snack. It is good to add a little vegetable oil, such as olive oil, and chopped onion rings.

Ingredients:

• cabbage - 2 kg;
• carrots - 3 pcs.;
• apple - 3 pcs.;
• cranberries - 150 g.

• water - 1 l;
• salt - 2 tbsp. l .;
• vegetable oil - 1 tbsp.;
• sugar - 250 g;
• table vinegar - ¾ st.;
• garlic - 1 head.

Cooking method:

1. We wash the cabbage, chop it.
2. Peel the carrots, wash, grate.
3. Cut the apples into large slices.
4. Let's prepare the brine. Pour water into a saucepan, add salt, sugar, vinegar, oil, peeled and chopped garlic. Bring the liquid to a boil.
5. We put the components in layers in an enamel dish. First cabbage, carrots, then apples and cranberries, then cabbage again and repeat the layers. Pour the ingredients laid in this way with brine. We set oppression on top.
6. The cabbage will be ready in a few hours, a maximum of a day later.
7. When serving, add a little oil and chopped onion into rings.

Now you know how to cook salted cabbage according to a recipe with a photo. Bon Appetit!