A couple of tablespoons of salt
- a couple of glasses of sugar
- small carrots - 3 pcs.
- sweet raisins - 145 g
- medium cabbage forks - 2 pieces
- litere of water
- large onion - 2 pieces
- garlic head
- a glass of 6% vinegar

Cooking steps:

Cut the cabbage forks into slices, sprinkle with salt and rub with your hands to start the juice coming out. Grate the carrots on a coarse grater, chop the onions, wash the raisins under the stream of water. Chop the garlic finely and finely. Put it all in a large bowl and stir well. Move on to preparing the marinade. Put water on the stove, wait for it to boil, pour in vegetable oil, add salt. Stir the marinade thoroughly, pour in acetic acid, set aside. Arrange the vegetables in jars, pour the marinade on top. To enhance the smell, add bay leaf to the container.

Cabbage in chunks with beets for the winter

Large red beet
- carrot
- medium cabbage head
- garlic clove
- a glass of sunflower oil
- acetic acid - ? glasses
- salt - four large spoons
- liter of water
- sugar - 290 g

Preparation:

Rub carrot and beetroot fruits on a coarse grater. Crush the garlic in a garlic press, mix with prepared vegetables, place on the bottom of the containers. Cut cabbage forks into slices and transfer to jars with other vegetables. Start preparing the marinade: in a saucepan with water, mix granulated sugar, a glass of oil, salt. Move the container to the stove, set the heat to medium. After the liquid boils, pour in acetic acid, boil for a couple of minutes. Fill the vegetable jars with the fill immediately. Roll up containers with lids and prepare for further storage. Cabbage for the winter in jars in pieces ready!

Korean cabbage for the winter in pieces

A couple of liters of water
- a pinch of coriander and mustard seeds
- acetic acid - 2 glasses
- salt - 3 tablespoons
- a jar of finished horseradish
- medium head of cabbage
- sugar - 1 tbsp.

Cooking steps:

Disassemble the cabbage forks into separate leaves, boil them for five minutes. After cooling, cut the leaves into large strips, the width of which should be 6 cm.Place half a teaspoon of horseradish on each strip, wrap it in a roll. After you have prepared all the rolls, place them in the jars. Prepare the marinade: mix water, salt, sugar, spices, acetic acid. Boil the mixture, and then pour into the jars and cover with lids. Do not close too tightly. Place the containers in a large saucepan, pasteurize them for half an hour. After this time, the workpiece will be ready.

Cabbage for the winter in jars in large pieces

Granulated sugar - 2 large spoons
- garlic - 20 cloves
- cabbage - 4 pcs.
- salt - 3 large spoons
- a tablespoon of dill seeds
- water - 1.5 liters
- allspice - 2 pcs.
- lavrushka

Cooking steps:

Pick up a medium cabbage head, remove the top leaves from it. Cut in half with a sharp knife, cut the stump. Place jars with lids on sterilization. Cut each half into medium slices. Peel a few garlic cloves and place them in jars. Pour boiling water over each sterilized container, let stand for 10 minutes, cover with a lid. Start preparing the marinade: mix water, sugar, salt, put it all on the stove. Drain the hot water carefully, add a few peppercorns, lavrushka, chopped dill, and acetic acid to each jar. Boil the filling, let the sugar and salt dissolve. Pour the boiled filling into the jars, seal. Turn containers upside down, let cool completely.

Cabbage in chunks for the winter recipes

You will need:

Spices
- cabbage of the autumn variety
- black peppercorns
- garlic
- water - 4.5 liters
- acetic acid - 395 g
- sugar -? Kg
- salt - 195 g

How to cook:

Cut the cabbage forks into medium-sized slices, tie with threads. At the very bottom of the jar, place a branch of dill, several cloves of garlic, 10 peas of black pepper. Fill containers tightly, pour boiling water over. Pour in: mix water, sugar and salt. Remove from tile, add vinegar, stir again. Drain the liquid from the cans, fill with filling, seal, unfold and wrap. Let cool completely. Remember to remove all threads when serving.

Pepper recipe.

Ingredients:

Cabbage - 5 kg
- granulated sugar - 345 g
- salt - 4 tablespoons
- red bell peppers, carrots and onions - 1 kg each
- acetic acid -? liter
- sunflower oil -? liter

Preparation:

Chop the cabbage head into large slices. Chop onions, peppers and carrots. Mix all the ingredients in a large bowl, add granulated sugar, salt, acetic acid, sunflower oil, sugar. Stir the mass thoroughly, spread it into clean containers, tamping thoroughly.

Salting cabbage for the winter in pieces.

Ingredients:

Cabbage - 1.6 kg
- seasoning for vegetables, pepper - a teaspoon each
- 40 g parsley
- beets - 290 g
- salt - 6 tablespoons
- garlic
- medium carrots - 1.5 pcs.

Cooking steps:

Chop the cabbage into large slices. Chop the rest of the ingredients into pieces. Put all this in one container, pour boiling water, salt, close with sterilized lids. After 2 days have passed, you can eat the preparation.

Chop the cabbage forks into large slices. To do this, cut the head of cabbage into 2 parts, take out the stump, chop into slices that should fit in a jar for twisting. Lay vegetables in layers, cover with hot brine. It is made from salt, a liter of water and a large spoonful of sugar. Your snack will be ready in 3 days!

Pickled cabbage in pieces for the winter.

Ingredients:

Incomplete glass of sugar
- sunflower oil -? Art.
- lavrushka - 2 pieces
- salt - two tablespoons
- table vinegar -? glasses

How to cook:

Mix all the components for cooking the marinade (except acetic acid), boil, and only then pour the vinegar. Gently fill a 3 liter container with cabbage slices. For this, the head of cabbage must first be cut into several parts. Fill the jar with small pieces on top. Also add grated beets and carrots, parsley, and chopped onion. After a day, the workpiece will be ready! You can also roll such a blank into cans.

And here are some more interesting variations.

Recipe number 1.

- garlic head
- medium carrots - 2 pcs.

For marinade pouring:

Art. vegetable oil
- a glass of acetic acid
- sugar - 145 g
- litere of water
- two tablespoons of salt

Cooking steps:

The cabbage forks must be heavy and firm. Take a head of cabbage and cut it into slices. Rub the carrots, chop the garlic. Place the slices in a container. Mix all components and boil. As soon as you remove the container from the heat, pour in the acetic acid. While the mixture is still hot, pour over the vegetables. After a day, you can "crunch" your workpiece.

Recipe number 2.

Ingredients:

Small spoonful of red ground pepper
- 35 g parsley
- head of garlic
- salt - six tablespoons
- cabbage - 1.6 kg
- beets - 290 g

Cooking steps:

Cut the cabbage head into slices 5-6 cm in size. Chop the beets into slices, chop the celery. Place the slices in a large saucepan, put the garlic teeth, parsley sprigs on top. Sprinkle the mixture with salt and pepper. Pour boiling water over it all so that the liquid covers it all. Take the container to a cool place for three days. The appetizer will acquire a sour taste and a bright burgundy color.

Chop the cabbage into slices, put in a dense layer in a jar. From a liter of water, two large spoons of salt, three large spoons of sugar, two small spoons of acetic acid and 95 ml of vegetable oil, boil the marinade. Boil it, pour the vegetables laid out in the containers, close the lids and let it cool, store it in a cold room.

Recipe number 4.

You will need:

Vegetable butter, table vinegar - 195 g each
- liter of water
- garlic clove - 2 pieces
- carrot
- white cabbage - 2 kg
- sugar - 8 tbsp. spoons
- bay leaves - 5 pcs.
- salt - three tablespoons (tablespoons) with a slide

Cooking steps:

Chop the cabbage head into slices, rub the carrot. Chop the peeled garlic, combine with grated carrots. Place prepared vegetables in a saucepan in layers. They must be alternated. To cook the marinade, combine salt, sugar, butter, lavrushka and vinegar. Boil all this and pour the workpiece. Put oppression on the mass and let stand for a couple of hours.

Raisin option.

Ingredients:

Medium cabbage forks
- onion - 2 pieces
- washed raisins - 95 g
- garlic head
- granulated sugar - one glass
- salt - a large spoon
- acetic acid - 90 g
- water -? liter
- a glass of sunflower oil

Cooking steps:

Cut cabbage into slices, sprinkle with salt, rub with your hands. Peel and wash the rest of the vegetables. Grate the carrots (the slices should be coarse). Chop the onion, squeeze out the garlic. Mix the slices, mix with the raisins. Pour the marinade sauce, bring it to a boil and pour the vegetables in small portions.

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

RECIPE 1.
INSTANT CABBAGE.

Chop the cabbage into thin strips or cut into slices. Store tightly in a 3 liter jar. Pour cold water, dissolving 2 tablespoons of salt (water 1-1.5 l) in it. Leave the jar warm for 2 days. Then drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and use. It is good to sprinkle the cabbage with carrots. grated on a coarse grater.

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

RECIPE 2.
FOR ONE 3 LITER BANK

Ingredients:

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

Cooking sauerkraut:

Cabbage, wash, clean from integumentary leaves. Halve and chop finely.
We put all this in an enamel cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then we wrinkle it with our hands (like dough) so that the cabbage juice stands out, and the cabbage becomes translucent. At the same time, you need to salt the cabbage little by little - this way it will be more convenient and faster to mash it.

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

And so that the fermentation process begins, add sugar, a little about a tablespoon for the whole head of cabbage.

Peel and grate the carrots.

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

Mix gently
When all the cabbage is stacked, it is necessary to put oppression.
I use an ordinary nylon cover as oppression - it is quite enough for such a volume.
Press the lid well, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, the cabbage will turn out to be loose and soft, but we need a dense and crunchy one.
So we finished salting cabbage for the winter, we got a full 3-liter jar.

But there was a lot of cabbage juice. Never pour it out!
The laborious process of salting cabbage for the winter is over, but that's not all!
She will be ready only in three days.

Our further actions are as follows:
We put a jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that little jar of juice side by side on the table (everything will wander there too).
The cabbage will ferment at room temperature for 3 days.
All this time you will have to free it from the formed gas - 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 - on the first day, just press the lid and the gas will come out by itself.

When you pierce the cabbage, you need to remove the lid, then put it back in the jar, because it will play the role of oppression.

If there is a lot of juice, pour it into a jar.
By the evening of the third day, sour juice is formed in this jar, and some kind of viscous and slimy - do not be alarmed as it should be.

We pierce the cabbage for the last time, "squeeze" all the hydrogen sulfide out of it, take out the "oppression", pour out the juice from a half-liter jar, close it with a nylon lid and send it to the refrigerator for storage.

That's all! Now you know how to salt cabbage for the winter in a jar!

By the way, after a day you will notice that the juice is well absorbed into the cabbage, so you should not pour the juice out of the can if it does not fit all, just let it stand in the refrigerator next to a 3-liter can, and in a day or two you go there and send, otherwise the cabbage will not be so juicy and crispy.

RECIPE 3.
SALT CABBAGE IN ENAMELED BUCKET.

We take products in the following proportion:
● for 10 kg of cabbage:
● 200 - 250 g of salt.
Optionally, to improve the appearance and taste, you can add:
● 500g carrots, coarsely grated or cut into narrow strips;
● and / or 1 celery root;
● or 1 kg of whole or chopped apples;
● or 100-200g lingonberries;
● caraway seeds - to taste.

Preparation:

Chop the cabbage and mix evenly with table salt. For even salting, place the cabbage in a wider container and stand for 0.5-1 hour. Then put the cabbage in a bucket (saucepan or jars) tightly to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from damage. Place a clean piece of white cloth on top, on top of it a wooden lattice (you can have a plate of a suitable diameter), on which to put oppression. You can use a jar of water as oppression. The grate (or plate) after about a day should be immersed 3-4 cm in the juice released from the cabbage.

Fermentation of cabbage produces gases with an unpleasant odor. To remove these gases, you need to pierce the container with cabbage to the bottom with a sharpened smooth stick every 2 days until the release of gases stops.

Cabbage is ready in 15-20 days, depending on the room temperature.

Put the finished cabbage in 3-liter jars and put in the refrigerator.

After removing the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because cabbage, left without brine, quickly deteriorates and loses some of the vitamin C it contains.

RECIPE 4.
SALTING CABBAGE WITH PIECES.

Preparation:

We cut the cabbage into pieces, put it in jars, and sprinkle each row with carrots, grated on a coarse grater, and chopped garlic. For a 3 liter jar - 1 head of garlic. Do not stuff the cabbage too much!

The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with top salt and 150 g of sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g of vegetable oil.

RECIPE 5.
CABBAGE MARINATED WITH VINEGAR.

For 5 liters of cold water, take one bottle of vinegar, 2 glasses of sugar. 1.5 cups of salt, carrots. Cut the cabbage into pieces, you can cut it into 4 pieces. Place in a saucepan or barrel. Pour with brine and squeeze. Place in a room at room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and for main courses.

Several possible options for mixtures for sauerkraut:

● 10 kg of cabbage, 25 g of caraway seeds or dill, 200 - 250 g of salt;
● 10 kg of cabbage, 25 g of caraway seeds or dill, 100 g of dried juniper berries, 200 - 250 g of salt;
● 10 kg of cabbage, 300 - 500 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of parsnip root, 200-250 g of salt;
● 10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g each of parsley, celery and parsnip roots, 25 g of caraway seeds or dill, 200 - 250 g of salt;
● 10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dill or caraway seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves;
● 10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of caraway seeds or dill, 80 g of dried juniper berries;
● 10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
● 10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt;

RECIPE 6.
CABBAGE "IN GEORGIAN".

Ingredients:

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

Preparation:

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

Lay everything in layers, sprinkle with chopped garlic.

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

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

Unfortunately, cabbage prepared according to this recipe cannot be stored for a long time.

RECIPE 7.
CABBAGE HOLIDAY.

Ingredients:

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

For brine for 1 liter of water:

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

Preparation:

Cut the cabbage into large pieces. Place in an enamel saucepan, between cabbage slices put raw beetroot and thinly sliced ​​garlic.

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

We spread on the table everything that we need to quickly pickle. White cabbage needs to be bought juicy, so that it is not a winter variety, it should not be hard.

We also need an apple with sourness, such as Jonathan varieties, and horseradish root. Exactly horseradish kills all germs, the workpiece will never spoil and the cabbage will quickly marinate.

We clean the horseradish root and cut into rings. The apple must be washed and cut into cubes; the peel can be left on. We remove a couple of top sheets from the cabbage, cut out the shackle, cut it first into slices, like a watermelon, and then chop it into cubes, not very large in size (you can see approximately in the photo). Peel the garlic and cut in half.

Pour cabbage into a large container, jar or saucepan, put apples, garlic and horseradish root on top. Add allspice peas, dill, Korean-style carrot spice mixture, you can add other seasonings, for example, coriander, oregano, turmeric.

Cut the chili peppers into slices, fresh or frozen. We also pour into a saucepan with cabbage. Adjust the amount of pepper yourself.

Pour 0.5 liters of water into a saucepan, pour salt. When the water boils, add the vinegar, mix and pour the marinade to the cabbage, immediately hot.

Cover with a lid and wait for the cabbage to cool. As soon as it reaches room temperature, put it in the refrigerator.

Often in the cold season, you really want not a simple lunch and dinner, but something more appetizing and spicy. Hence the questions arise, how to salt cabbage, how to preserve its crispness and give it a piquant taste.

What's the difference between pickling and pickling cabbage?

Sourdough appeared in ancient times as the simplest way of preserving food, when people still did not know how to extract salt. However, there is a fundamental difference between salting and sourdough, which manifests itself not only in the preparation method, but also in the taste.

Salting will be a more efficient and reliable way to preserve the cabbage, while pickling means keeping the product in a cool place after the fermentation process is complete due to the presence of bacteria in the cabbage. Salting cabbage is much easier than fermenting. However, in order to brighten up the taste, salted cabbage necessarily requires some kind of additives: dill, lavrushka, carrots, etc. Sauerkraut does not require this and it can even be called a useful product due to the lack of salt content, which, as you know, has the property of retaining moisture.

Basics of cooking technology

To properly salt cabbage, you need to have certain knowledge.

They apply to all salting methods, regardless of flavor additives:

• Used "late" cabbage, which is ripe right before the frost. It will have a minimum sugar content.
• For a sweet note in taste, it is customary to add grated carrots, but you can do without it.
• Cabbage is salted in a jar, enamel bucket or wooden tub. It is better not to use plastic containers.
• The required amount of salt is calculated as follows: for every 20 kilograms of cabbage, 400 grams of salt will be used. You can have a little more, but not less.
• A load is placed on top of the cabbage tamped in a container so that it lets in the juice. It is advisable to drain the excess liquid into a separate jar, and put the future snack in a cold place.
• When the cabbage is fully cooked (usually this period does not exceed 3-4 days), add the juice back.

We all love cabbage. And I think there is a reason. After all, there are so many useful qualities in it that it makes no sense to list them. Since everyone has known about this for a long time. But usually we stew it or cook cabbage soup from it. Also for the winter or. But today I would like to pay attention to recipes in which it will be beautiful, tasty and spicy.

Of course, there are so many recipes that every housewife probably has her own favorite. But take a closer look: is there any Georgian among them? If so, then not all. But nothing, you can always fix this situation by adding another one to the cookbook. And I will help you with this.

Prepare a lot of white forks in advance. Also stock up on hot peppers or ground red. And forward. Just keep in mind that you always customize the sharpness for yourself. Maybe the proportions that I will show you will be too small, or vice versa - too much. It's all about your taste. Now roll up our sleeves and go!

This method makes a great snack. The most important thing is that you can eat it after 3 - 4 days. If you leave it to marinate a little longer, then it will be even tastier. And from the photo below you can see what a beautiful color it is!

Ingredients:

• White cabbage - 3 kg.;
• Beets - 1.5 kg.;
• Garlic - 2 heads;
• Bitter pepper - 3 pcs.;
• Water - 1 l.;
• Salt - 2.5 tbsp l.

Preparation:

1. First, let's prepare the brine. Dissolve salt in warm water. We set aside for now.

In the recipe, the amount of salt is indicated for 1 liter of water, but we need 2 to 3 times more.

2. Next, we deal with cabbage. Remove the top leaves from the head. They are usually usually unsightly in appearance. Since it is a little dirty and scratched. Therefore, we just throw them away. Then we cut the forks in half and divide each part into 3 - 6 more pieces, depending on the size of the cabbage.

3. Then we clean the beets. It needs to be cut into circles about 3 mm thick. And peeled garlic into large pieces. Also, chop the bitter pepper into rings along with the seeds.

If you do not want the cabbage to turn out to be very spicy, then remove the seeds from the pepper. It is in them that all the sharpness is.

4. Now in any container (saucepan, plastic bucket, bowl) lay vegetables in layers: beets, cabbage, beets, celery, pepper, garlic. So we repeat to the end. But the layers must be completed by beets.

5. Fill with cold brine to the very top and leave to salt at room temperature for 3 - 5 days. Then we transfer it to jars along with the liquid and store it in a cold place.

You want to eat such delicious cabbage right away. Therefore, it is not stored for a long time. And when it ends, then I do more.

Instant Korean cabbage in large pieces

I just love this recipe. It makes such a wonderful appetizer that it goes well with any dish. She prepares pretty quickly. This means that on the same day you will be able to eat it. Therefore, having prepared it during the day, you can serve it on the table in the evening.

Ingredients:

• White cabbage - 2 kg.;
• Carrots - 2 pcs.;
• Garlic - 1 head;
• Turmeric - 1 tsp;
• Seasoning for Korean carrots - 15 gr.;
• Ground red pepper - 1 tsp;
• Vegetable oil - 200 ml.;
• Vinegar 9% - 150 ml.;
• Water - 1 l.;
• Salt - 2 tbsp. l .;
• Sugar - 200 gr.

Preparation:

1. Cabbage can be cut into leaves and cut each into large 3 x 3 cm squares. But this is quite time consuming. Therefore, we divide the head of cabbage in half and cut each part into pieces. And only now we divide these parts into leaves.

2. Peel and grate the carrots for Korean carrots. If not, then use a coarse grater or cut into strips with a knife.

3. Put in layers: cabbage, carrots. So until the vegetables run out. And pour everything with boiling water.

With this treatment, vegetables will noticeably decrease in size and will be softer.

4. Prepare the marinade. To do this, pour water into another pan and add salt and sugar. Bring to a boil. Then pour in the vinegar and boil again.

5. Pour vegetable oil into the pan and add turmeric. Mix and heat.

6. Drain the water from the vegetables. Pour in seasoning and pepper, mix well. Then add the warmed turmeric oil. She will give our salad a beautiful color.

7. By the way, we forgot about garlic. We clean it and chop it finely. Add to the same place and stir everything again.

8. Now pour the marinade. It should completely cover the cabbage. Cover the pan with a lid and let cool. Then put it in the refrigerator for 6 hours.

Mmm, what a smell! Already drooling, I'm afraid she will not stand this time. Let's move on to the next method.

Pickled cabbage with beets and red pepper - spicy and very tasty

Beets make our white cabbage very beautiful. But that doesn't mean she doesn't add her own flavor. But usually I don't make it sharp. And this time I decided to add a zest - hot red pepper. It turned out so vigorous. We will fill it with hot marinade so that you can eat the next day. And the cold ones will have to wait two to three times longer.

Ingredients:

• White cabbage - 1 fork;
• Beets - 1 pc.;
• Garlic - 1 head;
• Red pepper - 1 tsp;
• Bay leaf - 4 pcs.;
• Black peppercorns - 1 tsp;
• Salt - 2 tbsp. l .;
• Sugar - 6 tbsp. l .;
• Vinegar 9% - 150 ml.;
• Vegetable oil - 1/2 cup;
• Water - 1 liter.

Preparation:

1. Cut the cabbage into two halves. And then each into 3 x 3 cm squares. Beets can be chopped into strips or slices, there is no difference. And we also cut the garlic into slices.

2. We put a saucepan on the stove, into which we pour water, oil and vinegar. We also add salt and sugar there. All this needs to be boiled.

3. Put in a container in layers: cabbage, beets, garlic, bay leaf, peppercorns and red.

4. By this time, the brine has been prepared. We fill the contents with them to the very top. We put a plate and a load on top. Leave at room temperature for 24 hours.

Then it is better to store such cabbage in the refrigerator.

Recipe for spicy Chinese cabbage in Korean for the winter in a jar

Have you ever tasted such yummy? Last year I did it for the first time and did not regret it. This year I'm doing it again. It is stored very well until spring. It turns out to be spicy, which is perfect in the cold season. Ate and immediately warmed up!

Ingredients:

• Peking cabbage - 1 kg.;
• Garlic - 1 head;
• Bitter pepper - 2 pcs.;
• Ground coriander - 1/4 tsp;
• Water - 2 l.;
• Salt - 3 tbsp. l.

Preparation:

1. Remove the damaged upper leaves from the head. We cut it in half, and then each half into 2 - 4 pieces. We put it in a saucepan very tightly.

2. Making the pickle. Pour 2 tbsp of salt into 1 liter of ordinary cold water. l. Mix and pour into the cabbage. Cover the top with a plate and put the load. we leave in this position for a day.

For 1 kg. cabbage leaves 1 liter of brine.

3. Grind the garlic and hot pepper in a meat grinder or blender. Add coriander and mix everything.

4. We take out the cabbage from the brine. We grease each of its sheets with a mixture and put them in a clean jar.

At this point, it is better to wear gloves so as not to get burned from the pepper.

5. Add 1 tablespoon of salt to boiled water and cool. Fill the contents of the jar with cold and close the nylon lid. We put it for storage in the cold.

I hope you enjoyed our recipes. You can try them all and choose the one that suits you best. Just do not forget to definitely prepare a Peking one for the winter. This will be a highlight in your cellar or pantry. I am sure that now you will have something to surprise your guests!