Cabbage can not always be kept fresh for the long winter months, so it is customary to salt, pickle and prepare salads from it for the winter. For pickled cabbage, various types of acid are added to the mixture, and this is not always useful. The best option would be pickling cabbage for the winter in banks. Here are collected the best homemade recipes for pickling cabbage, and on the site you will find cooking options and.

Cabbage goes well with carrots, and carrots not only give taste to the workpiece, but also give a more beautiful color. Peppers and bay leaves add a pleasant aroma of greenery. Such a blank can be safely served on the festive table, it is beautiful and is perfect as an appetizer in front of hot dishes.

Essential Ingredients:

• Cabbage - 2.5-3 kg;
• Fresh carrots - 2 medium pieces;
• Coarse salt - 2 tbsp. l .;
• Sugar - 1 incomplete st. l .;
• Laurel - 3-5 leaves;
• Black pepper - 3-5 peas;
• Water - 1 liter.

How to salt cabbage at home - recipe:

1. First you need to prepare a brine in which vegetables will be salted. To do this, boil water, add salt and sugar to the water, hold on the stove for another 2-3 minutes, then you can remove it from the stove and let it cool down well;
2. While the liquid cools, you can begin to prepare vegetables. Rinse the cabbage, cut into several pieces, remove the hard stump, cut thick veins from the sheets, and cut the pulp into thin strips. You can use special knives or shredders;
3. Wash the carrots, peel, cut into thin long strips, similar to Korean carrots;
4. Stir the vegetables, rinse a little with your hands so that they give juice;
5. We prepare the prepared jars with prepared vegetables, periodically adding pepper and bay leaves to them;
6. After this, the pulp is poured with prepared brine, then covered with lids and left in the room for 3-4 days. Periodically, the pulp should be pierced with a long stick;
7. Now you can close the jars with lids and put them in a cold place for storage.

How to pickle cabbage with beets

Other vegetables are often added to cabbage. They allow you to get a more delicious and aromatic mixture. Beets complement the taste and give the cabbage an amazing color, because salted cabbage has a pale hue. This recipe uses not only coarse salt and granulated sugar, but also fragrant bay leaves, spicy black pepper, cloves, horseradish, which makes the mixture more appetizing.

Essential Ingredients:

• White cabbage - 4 kg .;
• Beets - 2-3 medium fruits;
• Garlic - 1 head;
• Horseradish - 1-2 roots;
• Salt - 100 grams;
• Sugar - ½ cup;
• Bay leaf - 4 pieces;
• Carnation - 2 umbrellas;
• Black pepper - 8-10 peas.

How to salt cabbage in brine:

1. First, a pickle is prepared, for it it is necessary to bring clean water to a boil, put the necessary salt, sugar, laurel, black pepper, cloves, set aside for cooling;
2. While the brine cools down, you need to prepare the vegetables, rinse the cabbage, cut a stiff stalk and coarse veins, cut into arbitrary pieces, you can cut the vegetables into thin strips, it does not really matter;
3. Peel the beets, cut into small cubes;
4. Peel horseradish and garlic, finely chop on a grater or through a meat grinder;
5. Mash the cabbage slightly so that the juice stands out, mix with garlic and horseradish;
6. Put the pulp in a jar, periodically adding beet cubes;
7. Cover the jar and put oppression on it, the mixture should salt for about 2-3 days, during this period it is necessary to mix the mixture periodically;
8. After that, the workpiece can be closed and put on a permanent storage location.

How to quickly pickle cabbage

In the autumn, the harvesting season begins, the hostess can spend hours standing at the stove and making blanks for the winter. But a simple recipe for pickling cabbage for the winter does not require a lot of time from the hostess. The most important thing is to cut the pulp, but for this you can use a food processor and a special shredder. The blank is easy to prepare, and the taste is very good. You can add carrots to the mixture, but this is not necessary, the mixture turns out tasty and without carrots.

Essential Ingredients:

• Fresh cabbage - 20 kilograms;
• Carrots - 600 grams;
• Salt - 400 grams.

How to pickle cabbage in a jar:

1. Wash the cabbage, remove the stalk, immediately chop it with any method, you can chop it with a small straw, or you can chop it in large enough slices, in any case, the flesh will be well salted and will remain crispy;
2. Wash the carrots, peel and grate, you can also pass through a shredder;
3. Add a measured amount of salt to the prepared vegetables, mix well, put in a container for salting (it can be glass jars, tanks, stainless basins and so on), cover and equip oppression;
4. Store the mixture in a cold room or refrigerator for 3-4 days;
5. Then it can be cleaned for permanent storage.

How to salt cabbage for the winter in jars with pepper and garlic

Cabbage cooked according to this recipe does not require long cooking, and it can be stored throughout the winter months. The pepper and garlic added to the recipe will make the workpiece spicy and interesting to the taste. The severity can be adjusted independently and, if necessary, increase or decrease the number of spices. Salted cabbage for the winter in banks - a storehouse of vitamins.

Essential Ingredients:

• Cabbage - 3-5 kilograms;
• Carrots - 1 medium piece;
• Hot pepper in a pod - 1-2 pods;
• Garlic - 3-5 cloves;
• Salt - 20-50 grams.

How to salt cabbage for the winter in banks:

1. Wash the vegetables, peel them, chop with a thin straw, chop it conveniently with a special shredder in a food processor, in this case an ideal thin straw is obtained;
2. Capsicum first cut in half, then remove the seeds, you can take two pods and then the workpiece will be sharp;
3. Peel and finely chop the garlic; you can cut it into thin plates;
4. Mix all vegetables, transfer to a suitable container, fill with salt, its amount can be changed based on the desired taste of the final product;
5. The pulp must be washed by hand until the vegetables let out a lot of juice;
6. Put oppression on the mixture and periodically mix for three days, after which it is necessary to try the mixture, if the taste is good, then you can transfer the mixture to jars and put it into storage, and if the mixture is not completely salted, you can leave it for another 1-2 days .

Recipe for pickling cabbage in jars with apples

Apples, for this recipe, as well as for, it is better to pick green late varieties, they have acidity and go well with vegetables. In addition to fruits, only coarse salt and water will be needed in this recipe. A large number of pickles can be prepared in one preparation. All components with this preparation do not lose their beneficial properties and remain crispy. This simple recipe for pickling cabbage does not take much time.

Essential Ingredients:

• Fresh cabbage of late varieties - 10 kg .;
• Apples - 0.5 kilograms;
• Carrots - 500 grams;
• Coarse salt - 250 grams.

1. Rinse the cabbage, separate it into separate leaves, remove the stump, cut off the coarse parts, then chop with a shallow straw;
2. Peel the carrots, it is most convenient to grate it, you can use large or small, most importantly, so that the pieces do not turn out too thick;
3. Rinse apples, core, and then cut into thin slices;
4. Combine all the fruits, mix well;
5. Now you need to quickly boil the brine, for this you need to bring the water to a boil, dissolve a measured amount of salt in it;
6. The jars are prepared in advance, they can simply be washed, but the workpiece can subsequently be stored in a cold room, or the jars can be sterilized, then it can be stored at room temperature;
7. Fill the jars with pulp, tamping well;
8. Pour the jars with warm brine, roll them with iron caps and turn them over to cool completely;
9. The harvesting will be ready in a week and it can already be tasted, and it can be stored throughout the winter.

How to pickle cabbage so that it is crispy

Dill, added to the cabbage, gives the workpiece color, taste and of course, the aroma of fresh herbs. In this combination, a large number of vitamins that can be obtained throughout the winter months, but we really need them in the winter. Apples in this case are not cut, but remain intact. Therefore, this recipe allows you to salt the cabbage in a jar quickly, as well as apples.

Essential Ingredients:

• White cabbage - 3 kilograms;
• Apples - 1.5 kilograms;
• Carrots - 200 grams;
• Salt - 3 tbsp. spoons;
• Sugar - 2-3 incomplete tablespoons;
• Dill seeds - 3 tbsp. l .;
• Water - 2.5-3 liters.

Step-by-step cooking instructions:

1. Rinse the cabbage, cut the stump, cut into slices or thin strips;
2. Rinse apples, take away the spoiled, you can use only good fruits,
3. Wash the carrots, peel the peel, grate;
4. Now is the time to prepare the brine, to prepare it in cold water, add sugar, salt, stir until crystals are dissolved;
5. In the container, mix the pulp of cabbage, chopped carrots and dill seeds;
6. Put the pulp in the container, compact well, pour 0.5 liters of brine, put apples tightly in one layer, then put part of the pulp again, pour the brine, then again a layer of apples and a final layer of pulp, once again everything should be tamped, pour the remaining brine, put a plate on top and put oppression so that the brine comes to the surface;
7. Under oppression, the workpiece must be kept for about a week, then the mixture can be put into jars and sent to a permanent storage place.

Salted cabbage may be too salty, but it can be washed in running water before use to free it from excess salt. Late cabbage is used for pickling, in this case, it will turn out crispy and tasty.

A pair of tablespoons of salt
   - a couple cups of sugar
   - small carrot - 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

Stages of cooking:

Cut the cabbage forks into slices, sprinkle with salt and start grinding with your hands so that the juice starts to come out. On a coarse grater, rub the carrots, crumble the onions, wash the raisins under a stream of water. Chop the garlic finely and finely. Put it all in a large bowl, mix thoroughly. Proceed to the preparation of the marinade. Put water on the tile, wait for it to boil, pour in vegetable oil, pour salt. Stir the marinade thoroughly, pour acetic acid, set aside. Arrange the vegetables in jars, pour the marinade on top. To enhance the smell, add a bay leaf to the containers.

Cabbage slices with beets for the winter

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

Cooking:

Rub carrots and beetroots on a large grater. Crush the garlic in a garlic press, mix with prepared vegetables, lay on the bottom of the containers. Cut the cabbage forks into slices and put in jars to other vegetables. Start preparing the marinade: in a pan with water, mix granulated sugar, a glass of oil, salt. Rearrange the capacity on the stove, set the medium heat. After boiling the liquid, pour acetic acid, boil for a couple of minutes. Immediately fill the jars with vegetables. Roll up containers with lids and prepare for further storage. Cabbage for the winter in jars of slices   ready!

Korean style cabbage for winter slices

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

Stages of cooking:

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. Put half a teaspoon of horseradish on each strip, wrap it with a roll. After you have prepared all the rolls, put them in jars. Prepare the marinade: mix water, salt, sugar, spices, acetic acid. Boil the mixture, and then pour into jars and cover with lids. It is not necessary to close too tightly. Set the containers in a large pan, pasteurize them for half an hour. After this time, the workpiece will be ready.

Cabbage for the winter in jars in large pieces

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

Stages of cooking:

Pick up the middle cabbage head, remove the top leaves from it. Cut with a sharp knife in half, cut the stump. Put jars with lids on sterilization. Crush each half with medium slices. Peel a few garlic cloves, arrange them in jars. Pour boiling water over each sterilized container, let stand for 10 minutes, cover with a lid. Start cooking marinade: mix water, sugar, salt, put it all on the stove. Carefully drain the hot water, add to each jar a few peas of pepper, lavrushka, chopped dill, acetic acid. Boil the fill, let the sugar and salt dissolve. Pour the boiling fill into the jars, cork. Turn the containers upside down and allow to cool completely.

Cabbage slices for winter recipes

You will need:

Spice
   - autumn cabbage
   - black pepper peas
   - 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 them up with threads. At the very bottom of the jar, lay a branch of dill, a few garlic cloves, 10 peas of black pepper. Tightly fill the containers, pour cool boiling water. Make a fill: mix water, sugar and salt. Remove from the tile, pour vinegar, stir again. Drain the liquid from the cans, fill it with filling, seal, unfold and wrap. Allow to cool completely. When serving, be sure to remove all threads.

Recipe with pepper.

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

Cooking:

Chop the cabbage head into large slices. Chop onion, pepper and carrot. Mix all the ingredients in a large bowl, add granulated sugar, salt, acetic acid, sunflower oil, sugar. Thoroughly mix the mass, place it in clean containers, carefully tamping.

Salting cabbage for the winter with slices.

Ingredients:

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

Stages of cooking:

Chop the cabbage into large slices. Chop the remaining ingredients in pieces. Put all this in one container, fill with boiling water, salt, cover with sterilized lids. After 2 days have passed, you can eat the workpiece.

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

Pickled cabbage slices for the winter.

Ingredients:

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

How to cook:

Mix all the ingredients for marinade cooking (except for acetic acid), boil, and only then pour vinegar. Carefully fill the three-liter container with cabbage slices. For this, the head of cabbage must first be cut into several parts. Top the jar with small pieces. Add also grated beets and carrots, parsley, chopped onion. After a day, the workpiece will be ready! You can also roll up such a blank in cans.

And here are some more interesting variations.

Recipe number 1.

   - garlic head
   - medium carrot - 2 pcs.

For pickling:

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

Stages of cooking:

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

Recipe number 2.

Ingredients:

A small spoon of red ground pepper
   - 35 g parsley
   - head of garlic
   - salt - six tablespoons
   - cabbage - 1.6 kg
   - beets - 290 g

Stages of cooking:

Cut the cabbage head into 5-6 cm slices. Crush the beets into slices, chop the celery. Place the slices in a large saucepan, top with garlic tines, parsley branches. Sprinkle with salt and pepper. Pour boiling water over it 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 tablespoons of salt, three large tablespoons of sugar, two small tablespoons of acetic acid and 95 ml of vegetable oil, boil the marinade. Boil it, pour the vegetables laid out in a container, cover with lids and let cool, put in storage in a cold room.

Recipe number 4.

You will need:

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

Stages of cooking:

Chop the cabbage head, rub the carrot. Chop the peeled garlic, combine with grated carrots. Lay the prepared vegetables in a pan in layers. They must be alternated. In order to cook the marinade, mix salt, sugar, butter, lavrushka and vinegar. Boil all this and fill the workpiece. Put on the mass oppression and let stand for a couple of hours.

Option with raisins.

   Ingredients:

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

Stages of cooking:

Cut the cabbage into slices, sprinkle with salt, rub it with your hands. Peel and wash the remaining vegetables. Grate the carrot (the slicing should be large). Chop the onion, squeeze the garlic. Mix the slices, mix with raisins. Make a marinade fill, bring it to a boil and pour vegetables in small portions.

We all love cabbage. And I think that there is a reason. After all, it has so many useful qualities that it makes no sense to list them. Since everyone knows 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 a favorite. But look carefully: are there any Georgian among them? If there is, then not everyone. But nothing, you can always fix this situation by adding another one to the cookbook. And I will help you with this.

Prepare lots of white forks in advance. Also stock up with chilli peppers or ground red. And forward. Just keep in mind that you always adjust the sharpness for yourself. Maybe the proportions that I tell you will be too small, or vice versa - too many. It's all up to your taste. Now roll up your sleeves and go!

In this way you will get a great snack. Most importantly, you can eat it after 3 to 4 days. If you leave it to marinate a little longer, then it will be even tastier. And from the photo below you 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

Cooking:

1. First, prepare the brine. Dissolve salt in warm water. We are setting aside for now.

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

2. Next, do cabbage. Remove the top leaves from the head. They are usually usually unsightly. Since a little dirty and scratched. Therefore, we just throw them away. Then we cut the forks in half. And we divide each part into another 3-6 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. We also grind hot pepper into rings with seeds.

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

4. Now in any container (pan, plastic bucket, bowl) we lay the vegetables in layers: beets, cabbage, beets, celery, pepper, garlic. So repeat to the end. But beets should complete the layers.

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 the jars along with the liquid and put it away for storage in a cold place.

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

Korean style large pieces of instant cabbage

I just love this recipe. It makes such a wonderful appetizer that it goes well with any dish. She is preparing pretty quickly. And this means that already on the same day you can eat it. Therefore, having prepared it in the afternoon, 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.

Cooking:

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

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

3. Put in a pan in layers: cabbage, carrots. So until the vegetables run out. And fill it with boiling water.

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

4. Cooking the marinade. To do this, pour water into another pan and pour salt and sugar. Bring to a boil. After pour the vinegar and boil again.

5. Pour vegetable oil into a pan and pour turmeric. Mix and heat.

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

7. Yes, by the way, we forgot about garlic. We clean and finely chop it. Add it there and stir everything again.

8. Now fill the marinade. It should cover the cabbage completely. Cover the pan with a lid and let cool. After we clean 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 peppers - spicy and very tasty

Beetroot makes our whitefish very beautiful. But this does not mean that she does not add her own taste. But usually I do not make it sharp. And this time I decided to add a highlight - hot red pepper. Such a vigorous she turned out. We will pour hot marinade so that you can eat the next day. And the cold ones will have to wait two to 3 times longer.

Ingredients:

• White cabbage - 1 forks;
• 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 l.

Cooking:

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

2. We put a pot on the stove, in which we pour water, oil and vinegar. Also add salt and sugar. All this needs to be boiled.

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

4. By this time, a pickle was prepared. They fill the contents to the very top. Put a plate and a load on top. Leave at room temperature for 24 hours.

Such cabbage is then better stored in the refrigerator.

Korean hot spicy Chinese cabbage recipe 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. I’m doing it again this year. It is stored very well until spring. It turns out sharp, which is perfect in the cold season. Ate and immediately warmed up!

Ingredients:

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

Cooking:

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

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

For 1 kg. cabbage leaves 1 liter of brine.

3. In a meat grinder or using a blender, grind garlic and hot peppers. Add coriander and mix everything.

4. We get the cabbage from the brine. We grease each sheet of it with a mixture and put it in a clean jar.

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

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

I hope you enjoyed our recipes. You can try them all and choose the most suitable for yourself. Just do not forget to be sure to prepare for the Beijing winter. It will be in your cellar or pantry highlight. I am sure that now you will have something to surprise your guests!

Do you know that in sauerkraut the amount of vitamin C is 20 times more than in fresh? In the process of fermentation in cabbage, as in kefir, a huge number of probiotics are formed. Cabbage is healthy, tasty, stored for a long time, it can be consumed in the form of salads, stew, cook toppings for pies, boil cabbage soup. And there are many ways to pickle cabbage, thanks to which it turns out different and does not bother.

Salting cabbage is not a complicated matter. But before you start preparing for the winter, it is not superfluous to familiarize yourself with some secrets and subtleties. They will help not to spoil the vegetables and get crisp, juicy and aromatic cabbage.

Before you start cooking, watch this funny video.

If you don't have any experience with pickling cabbage, start with a simple way of pickling slices. For this salad, cabbage does not need to be chopped. Vegetables are cut large, laid in glass jars and poured with marinade. In a day, cabbage can be served to the table. One minus - the cabbage cooked according to this recipe is not subject to long-term storage. It must be eaten within 3-5 days. Further, it peroxides and loses its taste and nutritional properties. Since cabbage is cooked quickly, it is better to pickle a new batch over time.

Ingredients for the recipe:

• cabbage 1 kg.
• carrots 1 pc.
• garlic 3-4 cloves

For marinade:

• water 1 liter
• sugar ½ cup
• salt 2 tbsp. spoons
• vinegar 1 cup
• vegetable oil   1/2 cup

Cooking method:

1. Wash the cabbage, remove a few top sheets, cut into large pieces. Peel the carrots, cut into cubes or grate. Chop the garlic with slices; you can crush small cloves with the side of the knife blade.
2. Put the vegetables in a three-liter jar or in an enamel pan, layering the cabbage with slices of carrots and garlic.
3. Make the marinade. Mix water, sugar and salt. Stir until sugar and salt dissolve. Pour in vegetable oil. Bring the mixture to a boil, remove from heat and pour in the vinegar immediately. Pour cabbage with hot marinade. Leave at room temperature for a day. Keep in the refrigerator.
4. Tip: Salting cabbage should be late or medium grades with a tight fork. Usually it is recommended to take large forks for salting, they produce more finished product and less waste. For salting in large pieces, not very large and even small forks are suitable. Cut them into 4-8 parts with sectors along with a stalk.

Feed way: Since the marinade contains vegetable oil, cabbage does not need additional cooking. Remove the crispy slices from the brine and serve.

For quick cooking sauerkraut, marinade or brine is usually used. Vinegar is usually added to the marinade, which is not to everyone's taste. We offer you to try the recipe for quick salting cabbage in jars without vinegar. For souring cabbage, 2 days is enough. Then it must be stored in the refrigerator.

Ingredients for the recipe:

• white cabbage   1 forks
• carrots 1 pc.
• peppercorns 10-15 pcs.
• bay leaf 3-5 pcs.

For brine:

• water 1 l.
• salt 1 tbsp. a spoon
• sugar 1/2 tbsp. spoons

Cooking method:

1. Chop the cabbage. Grate the carrots on a coarse grater. The amount of carrots can be adjusted at your discretion. If you like light sauerkraut, reduce the rate of carrots. Like a bright orange salad, add more orange vegetable. Keep in mind that with lots of carrots, lettuce peroxides faster, so eat it faster.
2. Mix carrots and cabbage. Tightly put in a jar, shifting peppercorns and bay leaf.
3. To prepare the brine, dissolve the required amount of sugar and salt in water. Pour the cabbage with brine. Put the jar in a deep bowl and leave to roam at room temperature for 2 days. In the process of fermentation, the amount of juice will increase, it can be poured out of the can, therefore, a jar of cabbage should be put in a deep bowl.
4. After 2 days, close the jar with a lid and place in the refrigerator.

Feed way: Before serving, add finely chopped onions, dill or parsley and vegetable oil to the cabbage.

Another simple and quick way to pickle coarsely chopped cabbage is in Georgian. Beetroot stains cabbage in a delicate pink color and gives a specific taste. The salad is ready in a day, stored in the refrigerator for no more than a week, so you should not cook it in large quantities - for the future.

Ingredients for the recipe:

• cabbage 1.5 kg.
• carrots 100 g.
• beets 100 g.
• allspice 5-7 peas
• sugar 4 tbsp. spoons
• salt 3 tbsp. spoons
• vinegar 1 cup
• boiling water 2 liters

Cooking method:

1. Cut the cabbage with checkers with a side of 3-4 centimeters. Cut carrots and beets in semicircles or cubes. Stir the vegetables and fill them tightly with a three-liter jar. Between layers of cabbage lay peas of allspice. Pour salt and sugar into a jar, add vinegar and pour boiling water to the top of the jar.
2. Leave to wander at room temperature, substituting a deep bowl or some container under the jar, in which the juice released during fermentation will drain. After two days, close the jar with a capron lid and hide in the refrigerator.
3. Tip: Add 3-4 peeled and crushed cloves of garlic to the jar. Cabbage will acquire a pleasant garlic smell and piquant taste.

If you intend not only to diversify the table with delicious cabbage salad, but to preserve the harvest and prepare real sauerkraut for the winter, it is worth working hard and be patient. Firstly, our grandmothers say that tasty, juicy and crisp cabbage is obtained only if it is salted on the 5-6th day of the lunar calendar. Secondly, it is better to salt the cabbage in large wooden tubs, and store in the cellar. For lack of such, an enameled bucket, tank or plastic containers will do. Although experts say that the taste of such a cabbage is somewhat different. Thirdly, prepare flavorings that give the cabbage a highlight. It can be seeds of caraway or dill, horseradish, oak bark, cranberries, lingonberries, apples, celery root, pepper.

Ingredients for the recipe:

• cabbage 10 kg.
• carrot 300 g
• salt 200 g
• caraway seeds 1/2 tbsp. spoons
• peas peas 1/2 tbsp. spoons
• bay leaf 10 pcs.
• oak bark or grated horseradish root   1 teaspoon

Cooking method:

1. Wash the cabbage, remove the upper dense leaves, but do not discard. Chop the cabbage finely with a sharp wide knife or grate it on a special grater. Do not try to chop very thinly if you want to get crisp cabbage. Grate the carrots on a coarse grater.
2. Put chopped cabbage and carrots in a large basin. Sprinkle with salt and grind with your hands, not too zealous, until juice appears. At the bottom of the pickling container, place part of the whole cabbage leaves removed from the forks at the beginning. Lay out a layer of cabbage, ram it with your fist or pusher to make the juice come out. Sprinkle with a portion of caraway seeds, oak bark, put a few peas of pepper and a bay leaf.
3. Continue to lay cabbage in layers, layering with spices until you have laid all. Top with the remaining whole cabbage leaves, put an inverted lid or plate, put oppression. It can be an ordinary three-liter jar of water.
4. The fermentation process takes 3-6 days at a temperature of 19-22 ° C. It all depends on the size of the container in which the cabbage is salted and the temperature. At low temperatures, the fermentation process slows down and stops altogether. At high temperature it peroxides, becomes slippery and soft.
5. If you did everything right, after a while, juice and foam will appear on the surface of the tub. It must be removed. Every day, cabbage must be pierced to the bottom with a wooden stick so that the accumulated gases come to the surface. If this is not done, the cabbage will get an unpleasant bitter taste.
6. On the third or fourth day, you will notice that the juice in the cabbage is getting smaller, and it seems to settle. This means that the fermentation process has come to an end. Try the cabbage to taste. If it seems that it lacks acidity, leave it warm for another day. After that, store in the refrigerator or in the cellar at a temperature of 0-5 ° C.
7. Tip:   The amount of salt, cabbage and carrots in this recipe has been tested for years, so we recommend that you accurately weigh the products and not act on the eye, then everything will work out for sure.
8. Sauerkraut perfectly tolerates freezing, without losing any taste or nutritional qualities. Put ready cabbage in bags and freeze. Take out as needed, thaw and eat with pleasure and benefit to the body.

In a city apartment salting cabbage for the winter in banksconsidered the most acceptable option. The product, as it is eaten, can be cooked new to replenish supplies. Crispy and juicy salted cabbage will be very useful in winter. It is not only very tasty, but also healthy.

Classic recipepickles cabbage for the winter in the bank

There are many different recipes for pickling cabbage. From them it is easy to choose the one that will appeal to home. And you can experiment during the winter and choose the one that will become your favorite.

There are several rules that you must follow in order for salting to be successful:

• Cabbage should not be frozen, it should be carefully examined at the time of purchase;
• Later varieties are better for pickling, their leaves are tougher, and they will not become soft like a rag in the process of preparation;
• It is better to take white heads of cabbage, their leaves crackle better.

The classic cooking option is simple, therefore very popular. It does not use vinegar, sauerkraut naturally.

Sometimes on sale you can find already chopped cabbage with carrots. Buying such a semi-finished product will save a lot of time.

So, to prepare juicy cabbage you need:

• 2-3 kg of chopped cabbage;
• 1 carrot, grate;
• 1 liter - pure water per can;
• 2 tbsp. l salt without a slide per liter of water;
• 2-3 tbsp. tablespoons of sugar.

Cooking:

1. Chop cabbage heads as thin as possible.
2. Grate carrots on a coarse grater.
3. Stir vegetables in a large container.
4. Pour salt and sugar into cold boiled water to completely dissolve. The brine will not boil - it will help to ferment the cabbage faster.
5. The bank should be prepared in advance, washed with soda on both sides.
6. A brine is poured to the bottom, a mixture of cabbage with carrots is rammed on top, until the liquid rises to the rim.
7. It is covered with a cabbage leaf and left in a cold place.

Watch the video! How to deliciously pickle cabbage

Salting cabbage slices

If you don’t want to chop for a long time and there is no special vegetable cutter, you can cut the cabbage into pieces.

For cooking you need:

• cabbage 3 kg;
• carrots - 100-200 g;
• head of garlic;
• sugar - 150 g;
• vinegar 9% - 0.5 cups;
• vegetable oil - 100 ml;
• salt - 2 tbsp. l;
• 1 liter of water.

Cooking process:

1. Rinse the carrots, peel and grate.
2. Remove the top leaves from small heads of cabbage and cut into slices.
3. A layer of cabbage, a layer of carrots with garlic are laid out in jars.
4. The brine is prepared as follows: sugar, salt, oil and vinegar are poured into boiling water and dissolved.
5. Hot brine poured cabbage in banks, clogged with a lid.

Important!   Do not fill the cans to the top. Be sure to leave 7-8 cm to the edge of the neck. Cabbage brine may leak during fermentation.

This version of the workpiece is stored in a cool room. The main secret to success is loose packing of ingredients. If you tightly tamp the pieces in a jar, then they will not salt out. And if the prescription and packing density are observed, the product will turn out to be healthy and tasty, while it can be stored all winter.

Watch the video! Sauerkraut in large pieces

Salted cabbage with beets

This recipe uses white cabbage, whose taste is relatively neutral. But beets and spices will give it a beautiful look and a pleasant aroma.

For cooking you need:

• head of cabbage;
• beets - 2-3 pcs. medium size;
• garlic - 10-12 cloves;
• peppercorns;
• several pieces of bay leaf;
• 2 tbsp. l salt and sugar;
• apple vinegar 0.5 cups;
• water.

The ingredients are indicated on 1 liter of brine.

Cooking Pickles:

1. Cabbage is cut into pieces, small heads of cabbage can be divided into 4 parts.
2. Beets and garlic are peeled and sliced.
3. Lay the vegetables in a jar, alternating cabbage and beets with garlic.
4. Spices, salt, sugar and vinegar are poured into boiling water.
5. Pour the contents of the can with hot brine, cover with a plastic lid, leave at room temperature.

This recipe is simple and quick, cabbage is ready in 4-5 days. It turns out very beautiful and tasty.

Watch the video! Cabbage with beetroot slices

Georgian savory

Those who like spicy pickles will definitely like this recipe. The appetizer is easy to prepare, but the taste is spicy and interesting.

For cooking you need:

• heads of small cabbage;
• hot pepper;
• beet;
• celery;
• garlic - 4 cloves;
• salt 1 tbsp. l;
• 9% vinegar 2-3 tbsp. l;
• greens 100g.

You can change the number of spices, depending on your own preferences. This amount is indicated on a 3 liter jar.

Stages of cooking:

1. Cabbage is cut into cubes, leaves do not separate.
2. Beets and garlic are peeled, cut into thin slices.
3. It is cleared of seeds and finely chopped hot pepper.
4. Vegetables are put in a jar in layers, between which garlic is sprinkled.
5. A brine is prepared, salt is put into the water and vinegar is poured.
6. Pour the pickle in the jar with hot brine, cover.
7. Cabbage is pickled according to this recipe for 2 days. Then the jar needs to be put in a cold place and gradually emptied.
8. The finished product will not be stored for a long time.

Important!    You should know that when a vegetable is cut larger, it will retain more vitamins.

In the video you can clearly see the method of cooking pickled cabbage in a jar.

Watch the video! Georgian cabbage

  Delicious appetizer can be cooked. at home quick and easy.

The original recipe for harvesting cabbage with tomatoes

There are many different pieces of cabbage in jars, but with tomatoes it turns out one of the most interesting.

For cooking you need:

• 5 kg cabbage;
• tomatoes 2.5 kg;
• salt - 170-180 g;
• dill seeds;
• hot pepper pods;
• cherry and currant leaves;
• green celery.

Salting Method:

1. Wash the vegetables, chop the tomatoes and chop the cabbage.
2. Salt and add spices.
3. Lay out vegetables and spices, flap the fabric on top and press them down.
4. At room temperature, cabbage is fermented for 3-4 days, it must be stirred occasionally.
5. After this period, the vegetables are laid out in jars, corked with lids and sent to the refrigerator.

This cabbage with tomatoes is tasty and original, it is suitable as an appetizer, an independent dish or for preparing various dishes.