1. Hot spicy cabbage - 15 minutes!

Very fast cabbage - 15 minutes and you're done!
Preparation:
We take three kilograms of cabbage from the calculation. Chop the cabbage. Grate three large carrots on a coarse grater. Squeeze 3-4 garlic cloves out of the garlic. To mix everything.
Making the marinade:
We put one and a half liters of water on the fire. Add 200 grams of sugar, 3 tablespoons of salt (no top),
250 gr. sunflower oil. When it boils, pour 200 gr. vinegar 9%. It should boil for 2-3 minutes.
The marinade is ready.
Fill the cabbage with hot marinade (Cabbage softens a little from this. But only a little. So do not be afraid to pour it hot, right from the stove. Cabbage will stand in this marinade for 2 hours. And you can eat it. Now many people make cabbage this way. I had to wait until she wanders, starts to sour.

And this method is fast. The cabbage is delicious, vitamin. CRACKING !!! We mix. Let it stand for 2 hours. Mix again and pack in jars.
Very tasty and healthy!

2. Cauliflower marinated

I have been making this cabbage for a long time. This bright, undeniably original and very tasty blank will delight those who love cauliflower, as I do.
Cabbage has an interesting taste - sweetish and at the same time slightly sour.

Wash the cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 liter jar, put 1 peeled, washed and chopped carrot, 1 sweet pepper, hot pepper to taste, celery stalks or root between the layers.
Other vegetables can be added.
Marinade:
3 tbsp. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,

a couple of bay leaves, a few peas of allspice.
Bring the marinade to a boil and pour over the vegetables. Cool down. Soak for 2 days in the refrigerator, and then enjoy the taste. I love this cabbage very much.

3. "Delight" (especially for non-zucchini lovers)!

This recipe is amazing for many reasons:

1.Preparing is sooo simple, minimum of your efforts
2.It turns out sooo tasty, delivering maximum pleasure
3. The most important thing !!! this salad is eaten even by those who DO NOT eat zucchini in any form
4. no one has guessed from the first time what the salad is made of - EVERYONE says "Ooo very tasty pickled cabbage ..."

3 kg of zucchini already peeled (!) From the peel and seeds, 0.5 kg of onions, 0.5 kg of carrots.

Carrots and zucchini - grate on a Korean grater. it is necessary (!). otherwise your secret will be revealed.

Cut the onion into thin half rings.
Add to vegetables: 1 tbsp. sugar, 2 tbsp. grows up. oil (as little as possible), 1 tbsp. 9% vinegar, 3 tbsp. salt
All this in a large container, gently and lovingly mix with your hands, immediately put in jars (most conveniently 0.7 liters) and wipe for 15 minutes.

All!!! I wrote longer than I do. Very fast. Vitamins are preserved. Zucchini (aka "cabbage") crunch. The main thing is very tasty. With good vodka and with a kebab (or just with potatoes) - sir!

4. Pickled cabbage rolls with spicy carrots!

Recipe by Natalia Molchanova.
Our cabbage rolls will be ready in a day after being infused in the refrigerator, but the longer they are pickled, the tastier and richer they will be.
For the marinade:
- 0.5 l of water, 1/4 tbsp. sunflower raffin. oil (slightly less)
- 2 tablespoons of salt (or according to your taste), 1/2 cup of granulated sugar (or according to your taste)
- 2/3 cup vinegar (or according to your taste), allspice - 3-4 peas
Mix, heat until boiling. Turn off the heat and pour in the vinegar.

Dip a small head of cabbage (about 1-1.5) into boiling water, and gradually disassemble into leaves, in the same way as for cooking ordinary cabbage rolls. The leaves should be slightly soft.
Put on a plate and cut off the thickenings with a knife.
Grate the carrots on a Korean grater, season with marinade, mix and let it brew for at least half an hour. Sprinkle with sesame seeds.
Marinade: sesame oil, vinegar, salt, sugar, garlic, a mixture of peppers (mustard seed, coriander, allspice, black pepper, red pepper).
Put the carrot filling on the cabbage leaf and roll it up in the form of a cabbage roll. If the leaves are very large, you can divide them into several parts.
Put stuffed cabbage rolls in a deep container, add 2-3 leaves of laurel and fill with chilled marinade.
Put under a press and leave to marinate for a day at room temperature.
Then put it in the refrigerator.

5. Pickled cabbage

The cabbage is crispy and incredibly delicious!
Ingredients:
- 2 kg of cabbage, 3 pcs of carrots, 3 pcs of beets
For the marinade:
- 0.5 liters of water
- 3 rounded tablespoons of sugar
- 3 flat tablespoons of salt
- 1/2 cup sunflower oil
- a pinch of ground hot pepper
- 2 bay leaves
- 3/4 cup vinegar
- 1 head of mashed garlic
Preparation:
1. Chop the cabbage.
2. Grate carrots and beets.
3. Boil the marinade: boil everything for 10 minutes.
4. Stir with cabbage, arrange in jars and sterilize for 10 minutes.

6. Salad "Simply GREAT!"

Girls ... so delicious ... fresh tomatoes, crunchy cabbage ...
Would need:
1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots
If there are no vegetables, then take 2 kg. another vegetable.
Cut everything like a salad, grated carrots. Mix all vegetables.
And add there:
rast. oil -200gr. , vinegar 9% 200 gr., salt - 8 tsp, sugar - 16 tsp
To mix everything. Put on fire. Bring to a boil and simmer for exactly 2 minutes.
Distribute immediately to the banks. Roll up. Wrap up.

7. Pickled cabbage with beets

Pickled cabbage is a great appetizer and a good addition to many main dishes, and making such cabbage is easy and simple. Delight your loved ones with such delicious cabbage!
Ingredients:
Cabbage - 2 kg, Carrots - 2 pieces, Beets - 1 piece
For the marinade:
Water - 1 l, Sugar - 150 g, Salt - 2.5 tablespoons, Sunflower oil - 150 g
Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head

Cut the cabbage weighing 2 kg into squares (about 3 x 3 cm) or rectangles. Then cut into strips or on a coarse grater 2 carrots, 1 large beet. Mix all this, put in a saucepan. It turns out a lot.
For the marinade, mix water, sugar, salt, oil, bay leaf and pepper. We boil all this, remove from heat and add vinegar and crushed garlic. Pour the cabbage in a saucepan with hot marinade, cover it with a plate without load on top (press down a little with your hand first so that a little marinade appears visually from above, then it will fit under the plate itself).
We leave for a day at room temperature. You can use it every other day. Spicy lovers can add pepper and chili for a spice.

8. Bomb cabbage

Ingredients:
-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets.
Marinade:
150 ml - vegetable oil, 150 ml - 9% vinegar, 100 g. - sugar
2 tbsp - salt, 3 pcs. laurel leaf, 5-6 peas - black pepper, 0.5 l - water
Preparation:
1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar.
2. Pour all the ingredients for the marinade into a saucepan and boil everything for 5 minutes. Pour the boiling marinade over the cabbage.
3. Ready in the morning! You can eat!

9. Pickled cabbage (large leaves)

Preparation:
Cut the cabbage into large squares so that you get "stacks" of cabbage leaves. Grind one carrot on a grater. Cut one hot pepper in half (this is for spicy lovers). Gently put the "piles" in the jar, sprinkling with carrots. Put hot pepper in the middle of the jar (for those who like it). Do not tamp the cabbage. Fold loosely.

To prepare brine based on
for one 3-liter can:
Boil 1 liter of water. Add 1 cup sugar, 2 tablespoons salt
After cooling, add to the brine: 1/3 of a glass of 9% vinegar
Pour the brine into the jar. Put the jar in the refrigerator. After three days, white cabbage is ready,

sweet, tasty, crispy. (Tatiana Zubchenko)

10. Sauerkraut

I want to bring to your attention my favorite recipe for fermenting cabbage.
This recipe is good because at any time you can very quickly (literally 2-3 days) ferment a small amount of cabbage and store it later in the refrigerator.
Show in full .. And this is important in the conditions of city apartments, where there is catastrophically little space for storing preservation, and there are no conditions for this.It should be specially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.

So the preparation:
- 5l jar tightly enough to fill with chopped cabbage + carrots (I rub it on a coarse grater)
- pour in the prepared COLD brine (in 2 liters of BOILED water, dissolve 3 tablespoons of salt with a slide);
- for two days in the warmth, the cabbage is fermented so that there is no bitterness, we must periodically pierce it, releasing the accumulated gas (this, I think, is known to everyone);
- on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it;
- we fill in with already sweetened brine and put the jar in the refrigerator, by the evening the cabbage is ready.

A small nuance ... in the warmth the cabbage quickly ferments, but if it is chilly in the apartment, the process will take a little longer.
If the brine is not drunk faster than the cabbage ran out (and this is exactly what we do), then you can cook wonderful sour cabbage soup on it.

In winter, sauerkraut is present on almost every table. Salting cabbage for the winter has become a tradition. And this is not surprising: the crispy appetizer goes well with other foods, be it borscht or fried potatoes. It is also very useful. It contains a record amount of vitamin C, much more than lemon or orange. There are many ways to prepare a vegetable with step-by-step instructions.

Salting cabbage for the winter has become a tradition

This recipe is the easiest and fastest to prepare, and at the same time it is very tasty. Thanks to this method, the cabbage will be cooked in two days.

Ingredients:

• One liter of water.
• Salt is one large spoon.
• Sugar is one big spoon.
• Vinegar 9% - 50 ml.
• White cabbage - one medium-sized fork.
• Carrots - several pieces.

1. You need to take a fork and chop it into thin strips.
2. Carrots need to be grated through a coarse grater or cut into thin strips. So its taste will be brighter and more palpable. Sweet and juicy varieties will add a light sweetness to the dish and complement the natural sourness of the cabbage.
3. Mix vegetables thoroughly and knead a little. Place in a large saucepan and tamp. Pour with brine.
4. The brine is prepared as follows. Salt, sugar, vinegar are added to warm water and stirred.
5. Cover the mixture of vegetables and brine with a plate and press down with a load. A three-liter bottle or jar filled with water is perfect as it.
6. You need to wait for the start of the fermentation process. This may take two to three days. Then the cabbage can be packaged in jars or immediately served on the table.

Chicken mushrooms: cooking methods and description

Grandma's sauerkraut recipe (video)

Express method of salting

Thanks to this recipe, cabbage is very quick and easy to cook. It can be served on the table within a few hours after salting.

Ingredients:

• White cabbage - one small fork.
• Carrots - several pieces.
• Red onions optional.

For brine:

• Water is one liter.
• Sugar is one big spoon.
• Salt - two large spoons.
• Acetic acid 70% - One large spoonful or eight large spoons of vinegar 9%.

Thanks to this recipe, cabbage is very quick and easy to cook.

1. Vegetables should be finely chopped.
2. Mix them in a cup and knead until juice is produced.
3. Tamp in a sterile jar.
4. Add the required ingredients to hot water. Stir thoroughly until all dry ingredients are dissolved.
5. Pour the resulting brine into a jar of cabbage.
6. Stick a spoon into it so that all the air comes out.
7. Put in the refrigerator for a day.

Tasty cabbage in jars

This recipe is quite simple to prepare. It doesn't take a lot of ingredients and time. Of all the proven ways to make sauerkraut, it is one of the most delicious. The dish turns out to be juicy, aromatic and crunchy.

Ingredients:

• White cabbage - one small fork.
• Carrots - two or three pieces.
• Dill seeds to taste. No more than one teaspoon is desirable.
• Salt is one large spoon.

The dish turns out to be juicy, aromatic and crispy.

1. Cut vegetables into strips.
2. Mix them thoroughly, sprinkle with salt and dill.
3. Then tamp them into a deep container and crush them well. Cover with a plate and load on top. Put in the refrigerator.
4. When the vegetable mixture yields juice, it must be pierced to the bottom of the pan with a fork. Thus, the juice will go down. This procedure must be repeated regularly.

Cabbage is prepared for about 2-3 days. After that, you need to arrange the dish in the jars.

Pickling with apples

Cabbage according to this recipe turns out to be quite sweet due to the fact that apples are added, and very aromatic. It is prepared immediately in glass jars, without aging in a saucepan and under load. It is very comfortable.

Hunter's salad: recipes for preparations for the winter

Ingredients:

• Cabbage - one small fork .;
• Carrots - three pieces of medium size.
• Apples - four, preferably green.
• Salt - two to three large spoons.
• Sugar - two to three large spoons.
• Bay leaf - several leaves.
• Black pepper - one large spoonful of peas.
• Allspice - one small spoonful of peas.

1. Cut the cabbage thinly. Grate the carrots through a coarse grater. Stir them up.
2. Add salt and sugar to vegetables.
3. It is very important to mash the vegetables with your hands so that they give juice.
4. Then add pepper and laurel. Mix thoroughly again.
5. Apples must be thoroughly washed and pitted. Cut into large pieces.
6. You need to take a large jar, sterilized in advance, and put cabbage and apples in it in layers: a vegetable layer, a layer of apples, again vegetables. Alternate until the jar is full. Close the lid.

Store in a warm place for four days. Then put it in the refrigerator. After eight days, the dish will be ready.

Crispy cabbage with carrots

Cabbage made in this way is very crispy due to the lack of vinegar in the recipe.

Ingredients:

• White cabbage - one small fork. It is advisable to choose late varieties, as they are more crunchy.
• Carrots - several pieces.
• Salt - three large spoons.

1. It is necessary to wash the cabbage and peel it from the top leaves. Cut each head of cabbage into four parts. Remove the stump and chop.
2. Grate the carrots on a coarse grater. Combine them in a large bowl, add salt, and mash thoroughly to juice the vegetables.
3. Transfer to a large saucepan. Cover with a plate and load on top.
4. After a day, you can see that bubbles have appeared. This means that the fermentation process has begun.

Kohlrabi recipes for the winter

Cabbage prepared in this way is very crispy due to the lack of vinegar in the recipe.

After a few days, the bubbles will start to disappear. The cabbage is ready, you can put it in the jars and serve.

With beets for the winter

In addition to the amazing taste, the dish acquires a beautiful color thanks to the beetroot juice. Ingredients:

• White cabbage - one large fork.
• Beets - one large.
• Horseradish - 3-4 roots.
• Garlic - three heads.
• Hot peppers - 4 pcs.
• Parsley - one bunch.

For the marinade:

• Water - 4 liters.
• Salt - 200 g.
• Sugar - 200 g.

The dish turns out not only tasty, but also beautiful

1. All vegetables must be washed. Remove the upper wilted leaves from the cabbage. Cut the head of cabbage into several equal shares. It is not necessary to cut, shred. Remove the stump.
2. Finely grind horseradish or scroll in a meat grinder.
3. Cut the garlic into thin slices.
4. Peel the beets and cut into small cubes.
5. Take a deep saucepan and stir all of the above vegetables in it. Add finely chopped parsley.
6. Next you need to prepare the marinade. Add the required ingredients to boiled water and stir.
7. Pour the brine hot.
8. Cover with a large plate and place under a press.
9. The dish is being prepared within a week. After that, the cabbage can be put in jars and served.

Such cabbage can be eaten as whole leaves or added to salads.

Salted cabbage is one of the most popular dishes on our table, because it is not only an excellent appetizer, but also an addition to any side dish. However, only skilled housewives with experience can properly cook crispy, white cabbage.

There are many tricks in the salting procedure for instant cabbage: correctly selected heads of cabbage, the appropriate proportions of salt, sugar, if necessary - vinegar, shredding method. All this will ultimately lead to the desired result.

Some housewives confuse salting and sauerkraut, however, these are two completely different cooking processes. Salting refers to quick salting, and souring - to long-term, and takes from one to several weeks.

Cabbage is salted with the addition of carrots, beets, apples, black pepper and bay leaves. Before putting the chopped vegetables into the jar, it is necessary to mash strongly so that as much juice as possible comes out, this will speed up the cooking.

Even in the old days, it was believed that in order for pickled cabbage to turn out delicious, you need to wait until the vegetable hits the first frost. Therefore, you should not rush into this matter.

Quick salting of cabbage: a simple recipe

If you want to quickly pickle some vegetables, add vinegar to the brine. This recipe for quick salting of cabbage is provided for those who do not have extra time or a lot of space to store pickles.

In just seven to eight hours you will have ready-made salted cabbage on your table, even for dumplings, even for borscht or pie.

Components:

Shred the head of cabbage with a sharp knife or a special device. If you have it, it will greatly speed up the process. We peel the carrots and three on the largest grater. Place the garlic in a metal bowl, cover it with a saucer and shake, making an effort, open it and remove it without the husk.

Dilute the brine in a large cup: mix salt, vegetable oil, sugar, pepper and vinegar, pour in boiled water. Stir so that everything is completely dissolved. Chop the garlic into slices.

Put all the prepared vegetables in a deep bowl, lightly crush with your hands and fill with the resulting marinade. We cover the bowl with a large lid, set the oppression on it and leave it for two to three hours.

Mix, cover again. After seven hours, you can serve the finished cabbage to the table.

How to pickle cabbage with beetroot chunks

Cabbage can be salted not only finely chopped with the addition of carrots, but also in large pieces with beets. This pickle is used for open pies, pies, cabbage soup is cooked, meat and fish are stewed with it.

Components:

• Cabbage - 3.5 kg;
• Beets - 0.5 kg;
• Garlic - 4 cloves;
• Horseradish root - 2 pcs.;
• Salt - 100 g;
• Sugar - 0.5 cups;
• Peppercorns - 6 pcs.;
• Laurel leaf - 5 pcs.;
• Cloves - 3 grains;
• Water - 2 liters.

For this recipe for salting instant cabbage, it is best to take a large and tight head, cut it into large pieces. Wash and peel the beets, grind them into small cubes. In cooled boiled water we dilute the brine: salt, cloves, sugar, pepper, laurel leaf. Press the peeled garlic through a press.

We mix all the prepared vegetables, fill with marinade and cover on top with a plate or lid of a smaller diameter than the bowl itself, so that it squeezes the cabbage tightly. We put a heavy stone on top or put a jar of water so that we get oppression.

We send pickles to a dark cool place for two days. Then we put the snack in glass jars and close with a plastic lid. Leave to be stored in a cold basement or refrigerator.

Try to cook. We have prepared a good selection of recipes from shortbread, aspic or puff pastry. Experiment with us!

Read how to properly prepare "Autumn" salad from vegetables for the winter.

Have you tried pine cone jam? to cook it, it is a great sweetness that boosts immunity.

Pickle vegetables without vinegar

The process itself is quite laborious, it is necessary to prepare all vegetables, spices, containers, working equipment, sharpen knives well. After chopping vegetables, you immediately need to tightly fill the jar with them.

Components:

• Cabbage - 3 pcs.;
• Carrots - 6 pcs.;
• Laurel leaf - 10 pcs.;
• Black pepper - packaging;
• Salt - 4 tbsp l .;
• Sugar - 2 tbsp. l .;
• Water - 2.5 l.

Let's take a closer look at a quick way to pickle cabbage without vinegar. Dissolve salt and sugar in heated boiled water, then filter everything through cheesecloth and leave to cool completely.

Remove the top spoiled leaves from the head of cabbage, cut it in half and chop it into thin long strips. We put everything in a large enamel bowl.

We wash the carrots and peel them, grind them on a grater, add them to the container. Sprinkle with spices on top.

We crumple chopped vegetables, applying physical strength, you may need several approaches, it all depends on the juiciness of the vegetables. In the finished sterilized jars, push the resulting mixture tightly.

The tighter you do this, the faster your cabbage will cook. Fill the top with brine, cover with a plastic lid, but not tightly, and put the jars in bowls in the heat. In three days the snack will be ready. Periodically, it is necessary to pierce the salting with a wooden stick to release the air.

The cabbage is ready!

Crispy cabbage in two days

In various sources, you can find many recipes for making salted cabbage, but it does not always turn out crispy and tasty. Often it turns out to be soft, not salty enough and, for some reason, gray. To avoid such a result, take note of this particular recipe, which never fails.

Components:

• Cabbage - 1 pc.;
• Water - 1 l;
• Salt - 2.5 tbsp l .;
• Sugar - 1 tbsp. l .;
• Dried dill - 2 tsp;
• Carrots - 1 pc.

Dissolve coarse iodized salt and sugar in cooled boiled water. We cut the cabbage forks in half and start chopping as thin as possible with a sharp knife. If thick layers come across, set them aside.

We wash the carrots from dirt and clean them with a metal scraper, this will significantly save your time and the removed layer will be thinner than from a knife. Grind the prepared vegetable on a grater.

We put the prepared food in a large saucepan with high sides, knead it with our hands and fill it with brine.

We cover with a lid and leave to be salted for forty-eight hours, periodically opening and piercing with a wooden sushi stick to let air out.

Put ready-made instant cabbage in jars, cover with a lid and put in the refrigerator.

Salt the cabbage hot

There is a very quick method of pickling cabbage using certain vegetables and fruits. After a few hours, maximum of a day, the dish will be ready.

Components:

• Cabbage - 2 kg;
• Carrots - 2 pcs.;
• Apples - 3 pcs.;
• Cranberries - 100 g;
• Salt - 2.5 tbsp l .;
• Vinegar - 50 ml;
• Oil - 1 glass;
• Water - 1 l;
• Garlic - 1 head;
• Sugar - 250 g.

We cut off the top layer of leaves from the head of cabbage, if necessary, cut off the spoiled areas. Peel the garlic, carrots and apples. It is better to take fruits not sweet, but sour - semerenko or Antonovka. Shred the cabbage into strips, and the rest of the products into thin slices. We spread the prepared foods in layers in a large enamel bowl: cabbage, carrots, cranberries, finish with apples. We make several layers according to this scheme.

In a metal bowl, mix all the remaining ingredients, put on fire and boil for five to seven minutes. Pour chopped vegetables with hot marinade, cover with a wooden lid and set the oppression. Here is a recipe for quick-cooking cabbage pickling.

1. If you tried a little cabbage from a jar and it seemed to you not ready enough, leave it for another half an hour - an hour and try again, because the fermentation process takes place continuously, and the taste changes quickly;
2. For high-quality salting, only coarse salt is needed, fine salt is not suitable;
3. During the fermentation period, vegetables must be completely covered with marinade. If the top layer is dry, increase the oppression or add more liquid to the jar;
4. So that the cabbage is well salted, it is recommended to cook it for the growing moon;
5. The most suitable salting dish is a wooden barrel;
6. If you leave the snack to ferment in a cold room, cooking time may increase by several days;
7. If you do not release air during fermentation, then instant cabbage will turn out to have a bitter taste;
8. The foam that appears on the surface of the jar should be removed with a leaky spoon, as soon as it has ceased to appear - the salting is ready.

Enjoy your meal!

Crispy cabbage recipe.

How to salt cabbage in a jar. Crispy cabbage recipe.

In order for the cabbage to be crispy, you must follow a few rules.

We take white cabbage of late varieties. Salting is recommended only after Cover of the Day (October 14)

So what we need:

Cabbage for salting should not be slightly frozen. Shred cabbage. Pour into a large container. Three carrots on a coarse grater. There should not be a lot of carrots - 1 medium for a 3-liter can, otherwise the cabbage will be soft.

Pour carrots into cabbage, salt, add cumin or dill. We don’t mimic the cabbage! We mix everything and put it, crushing it well into a jar. We do not report the bank to the top by about 8 cm.

Add some boiled water so that the cabbage is covered.

You can not add water, but if after a day the cabbage does not give the required amount of juice, then you need to add boiled water.

We put a jar of cabbage in a plate - if the brine spills out, we pierce the cabbage, thereby releasing gases and the liquid in the jar will go down, making it possible to return the brine back to the jar again.

Cabbage is salted for 3-4 days. At the same time, every day we pierce the cabbage with a long stick to the bottom, so that the accumulated gases come out.

After 3-4 days, pour the brine from the cabbage into a deep plate, add 3 tablespoons of sugar to it, stir to dissolve the sugar. And again we pour our brine into the cabbage. That's it, close the cabbage with a lid and put it in the refrigerator or cellar.

Crispy cabbage recipe.

100 g of sauerkraut contains 30 milligrams of vitamin C, when the daily requirement for an adult is 70-100 ml.

Only in late autumn does cabbage pick up a sufficient amount of lactic acid, due to which it ferments, and in order for this lactic acid to form, cabbage must collect the largest amount of natural sugars, this occurs only in late autumn.

When can you taste our cabbage? Better days in 7-8 from the moment of fermentation.
The thing is that by this time the cabbage will be completely freed from nitrites (nitrates when sauerkraut turn into nitrites in the first 3-4 days, and on days 7-8 nitrites are no longer found in cabbage)
Serve the cabbage with brine - just like cabbage, it contains minerals along with vitamin C.

Cabbage is a source of vitamin C for the human body. As you know, in winter we do not have enough of it, so we try to use fortified foods. Sauerkraut is considered a very healthy dish. Until spring, we can use it and receive the substances the body needs. We will tell you how it is tastier to pickle cabbage in this article. We offer caring hostesses an interesting recipe.

Salted cabbage

This vegetable can be cooked in different ways, but consider how it is tastier to pickle cabbage. For four three-liter jars you will need:

• fresh white cabbage in the amount of 6 kg;
• fresh large carrots - 7 pcs.;
• spices bay leaf);
• salt in the amount of 14 tablespoons;
• sugar - about 7 tablespoons;
• about 7 liters of drinking water.

tasty: step by step technology

You can salt cabbage in jars, in a barrel or in another container convenient for you. We suggest using regular three-liter cans. In them, the product is well stored, and the container itself does not take up much space in the cellar. In addition, the transparency of the jar allows you to monitor how the salting process is taking place.

Step 1

First, the vegetable should be chopped correctly. For this, there are special flat-blade graters. You can do this with a knife, but a shredder will save you time and effort. Do not rub cabbage stumps from cabbage!

Step 2

After preparing the cabbage, you need to wash and polish the carrots. It is crushed using an ordinary coarse grater.

Step 3

Combine chopped vegetables, stir in a large bowl. It is convenient to do this in a basin or large saucepan. Do not salt and shake with your hands.

Step 4

Put chopped vegetables in prepared jars (washed and dry). Tamp tightly to the top. Shift each layer with allspice peas and lavrushka leaves. It is enough to make three bookmarks: at the very bottom, in the middle and at the top. Garlic lovers can add a few cloves.

Step 5

How tastier to pickle cabbage? For good taste, you need brine. It is prepared as follows: for a liter of drinking water, you need to take 2 large tablespoons of salt and 1 (large) spoonful of sugar. Spoons should be flat. In a large saucepan, dissolve the indicated amount of sugar and salt in 7 liters of water.

Step 6

Fill the jars with tamped cabbage with brine. Don't try to use the entire volume. You should have a little more than 0.5 liters left. Refrigerate leftovers. You will need them, since after 4 days the cabbage will absorb the liquid and you will need additional brine in order to completely cover the ingredients. You can store cabbage for a long time, but always in a cold place.

7 step

Cover the jars with plastic lids, and take them out to a cool place. After 3-4 days, you will add liquid to the container,

then close tightly with lids. Sometimes water can seep through the cover. There is nothing wrong with that, it's just not very cool in the cellar. You can put a regular plate under the jar. If you will be storing cabbage in the refrigerator, then just do not fill the jars to the very top. Leave a few inches for headroom.

Serving cabbage to the table

Now you know, the Snack can be eaten in 5-7 days. Or you can leave it in the cellar or basement until winter. On frosty evenings, there is nothing better than hot potatoes with herring and crispy sauerkraut. Enjoy your meal!