Salted cabbage - the most popular and easiest way harvesting vegetables for the winter in banks. The main advantage of this method is that the cabbage is crispy and very juicy, with a spicy aroma and sweet-sour taste. It is also very important for housewives that the product in cans does not grow moldy and does not need special storage conditions.

Somebody think that there is no difference between pickling and fermenting cabbage. Yes, the cooking methods are somewhat similar, but there are still some differences. When salting, much more salt is used than when pickling a vegetable. Such a brine allows you to quickly get a well-salted and light-salted product, which is fermented in a jar for only 3-5 days. The fermentation effect is reduced by the presence of a large amount of salt, therefore lactic acid is less formed than with sourdough.

Some rules for salting cabbage:

1. During fermentation, the brine should cover the vegetables completely. If for some reason this does not happen, then the load on the press should be increased.
2. For salting, only coarse rock salt is added to the brine.
3. For the salting to be excellent, the cabbage must contain a lot of sugar. There are varieties that are most suitable for harvesting, for example, Slava. But the easiest way is to taste the vegetable. If it's nice and sweetish, then it's perfect. With a fast fermentation process, there may not be enough sugar in the brine, so sweet cabbage can correct this deficiency.

Classic methods of salting

How to pickle cabbage in a jar? There are many recipes for salting this vegetable. Many housewives prefer the classic methods of salting, proven over the years.

How to cook crispy cabbage

The recipe for a crispy product is very simple, but the result exceeds all expectations. The following ingredients per 3 liter jar:

• carrots - 2 pieces;
• cabbage - a large head of cabbage;
• laurel leaf - 4 pieces;
• black pepper (peas) to taste.

For the brine you will need:

• coarse salt - 2 tablespoons;
• water - 1.5 liters;
• sugar - 2 tablespoons.

Procurement stages look like this:

1. The cabbage cut into pieces is chopped, the carrots are rubbed on a grater (preferably on a coarse one) and everything is mixed.
2. Put vegetables in a jar and press down a little. When laying, put pepper and bay leaf between the layers.
3. Next, we prepare the marinade. The water for the marinade should be boiled and warm, dilute sugar and salt in it. Fill the salad to the very edges of the jar.
4. The neck of the jar is covered with gauze or a lid. We put in a deep plate or bowl (excess marinade will overflow into it).
5. Leave the salad for 3 days to ferment. You should periodically monitor the top layer of vegetables, it should always be covered with marinade.

After 3 days, the product is ready for use..

A quick way to pickle

This method is loved by many housewives. It is perfect for a family dinner or for unexpected guests, because the cabbage salad will be ready in 1 hour.

Components for quick salting:

• white cabbage - 2–2.5 kg;
• carrots - 3 pieces;
• garlic - 5 cloves.

For the brine you will need:

• water - 1 liter;
• rock salt - 2 tablespoons;
• sugar - 100 grams;
• vinegar - 100 grams;
• vegetable oil - 200 grams.

Recipe:

1. The cabbage is finely chopped, the carrots are grated, the garlic is finely chopped.
2. Sugar and salt are added to boiling water. Boil for several minutes.
3. When the marinade boils a little, vinegar is poured into it. After removing from heat, add oil and mix well.
4. Vegetables, which are pre-packed in a jar, are poured with hot brine.
5. As soon as the salting has cooled, the jars with the workpiece are put into the refrigerator.

Quick salting for the winter

Today there are a huge number of recipes for salting this vegetable for the winter. Nevertheless, many prefer the classic way of harvesting... This recipe for cooking sauerkraut has been used for a very long time and is passed down from generation to generation.

So, to prepare a delicious snack for the winter in a jar, would need:

• carrots - 4-5 pieces;
• cabbage - 5 kg;
• coarse salt - 3 tablespoons;
• bay leaf - 3 things;
• spices and herbs.

Cooking steps:

1. All vegetables are cut: cabbage is finely chopped, carrots are grated. Salt is added to vegetables. In order for them to give their juice, they are lightly pressed with their hands.
2. Salted vegetables are laid out in a large container and spices and bay leaves are added to them.
3. Press down on top with oppression (put a jar of water on a board or plate). In this form, leave to ferment at room temperature.
4. After about 24 hours, the oppression is removed. Half of the salad is put into another container and mixed. This is necessary so that excess gases go away. Leave the vegetables to rest for 2 hours. Then again they are sent under oppression. So, do it every day until it is completely salted.
5. After three days, the marinade settles and becomes light, the foam disappears. Thus, the vegetables are salted, the readiness is checked for taste.
6. The finished cabbage is placed in jars and put away in a cool place.

How to salt jars of cabbage with additional ingredients

Cabbage is salted not only with the addition of carrots, but also with other vegetables or fruits. Consider several popular recipes on how to salt a vegetable.

Cabbage in jars with tomatoes

For cooking you will need small and ripe tomatoes with a firm texture. Main ingredients:

• cabbage - 10 kg;
• tomatoes - 5 kg;
• salt - 350 grams;
• to taste - dill seeds, currant and cherry leaves, pepper, celery.

Recipe:

1. Washed vegetables are chopped. If the tomatoes are small to medium in size, leave them whole.
2. Put chopped cabbage and tomatoes in a large container, salt. Top of the leaves of berries, dill and celery. In this way, three layers of cabbage and a tomato are sandwiched.
3. Cover the salad with gauze or a clean cloth on top and put it under oppression. Fermentation and the release of vegetable juice should be monitored.
4. On the 4th day, the salad is transferred with tomatoes into jars and cooled for 12-15 hours.

Everything, cabbage salad ready to eat.

Pickled cabbage in jars with beets

Guests will definitely like such cabbage with beets, and they will definitely ask for a recipe. For its preparation you will need the following ingredients:

• cabbage - 2 kg;
• beets - 500 grams;
• carrots - 1-2 pieces;
• garlic - 1 slice;
• water - 1 liter;
• sugar - 150 grams;
• salt - 2 tablespoons;
• black pepper - 7 peas;
• bay leaf - 3 pieces;
• vinegar 9% - 150 grams;
• sunflower oil - 3 tablespoons.

Cooking steps:

1. All vegetables are cut. It is not necessary to chop the cabbage too finely. Beets and carrots are rubbed on a coarse grater. Finely chop the garlic. Mix vegetables in a deep bowl.
2. Sterilize lids and jars. Transfer the vegetable salad to jars, slightly condense.
3. Spices, vinegar and oil are added to the hot marinade.
4. Pour with brine and roll up lids. Allow to cool at room temperature, then put in the refrigerator.

After 2 days, the cabbage is ready to eat.

Cabbage in jars with apples

This salad will surely be appreciated by apple lovers. For cooking cabbage with apples, you will need the following components:

• cabbage - 2 kg;
• carrots - 500 grams;
• apples - 4-5 pieces;
• sugar and salt 70 grams each;
• allspice - 10 pieces;
• black pepper - 20 pieces.

Cooking steps:

1. Shred vegetables, mix with salt, sugar and spices, lightly crush.
2. Wash the apples, remove the core and mode into small pieces.
3. Put vegetables in jars, press lightly, put apples on top. Thus, we sandwich the vegetables several times. We leave about 5 cm on top to release vegetable juice during fermentation.
4. We leave the prepared vegetables for 3 days at room temperature. In the evening and in the morning, you should pierce the vegetable salad with a wooden stick so that excess gases come out.
5. Store the finished product in the refrigerator or cool place.

Cabbage in jars with honey and cranberries

This recipe uses honey instead of sugar. The following ingredients are required:

• cabbage - 1 kg;
• carrots - 3 pieces;
• honey - 1 tablespoon;
• salt - 20 grams;
• bay leaf - 1 piece;
• black pepper - 5 peas.

Cranberry and sunflower oil will be required before serving.

Cooking steps:

1. Shred cabbage, three carrots on a grater.
2. Put the vegetables in a bowl, add salt. Mix thoroughly, pressing lightly.
3. Next, add the rest of the vegetables and ingredients. We transfer the mixture to jars and tamp it thoroughly.
4. We cover with nylon lids, having previously made holes in them, and put them in the refrigerator.
5. After 24 hours, we take out and pierce the mixture with a wooden stick, so we release gases from the product.
6. It will take a week to fully cook. But do not forget to release gases from the mixture 2 times a day. It is very important!

Before serving, sprinkle cabbage with cranberries and add sunflower oil.

Features of the preparation of brine for cabbage

Pickle or pickle for sauerkraut Is a salted solution of water, to which various spices and herbs are often added. But also the marinade is obtained naturally, during the fermentation of cabbage. The main base of the liquid for pickling is a brine concentrated solution. The concentration directly depends on the amount of added salt. Let's take a look at some tips for making brine at home.

For fermentation

The classic (grandmother's) cooking method - sourdough with brine... The marinade according to this recipe is very quick and easy to prepare. In 1.5 liters of water, it is necessary to dilute 1 tablespoon of coarse salt and 2 tablespoons of sugar. The resulting solution is put on fire and boiled for 2-3 minutes. Vegetables are poured with a cold solution and kept until completely cooked.

For pickling

Pickled cabbage as tasty and healthy as pickled or salted. The brine plays an important role in it. The preparation is slightly different from the vegetable sourdough marinade.

You will need the following components for a 3 liter can:

• sunflower oil - 0.5 cups;
• salt - 2 tablespoons;
• sugar - 200 grams;
• vinegar 9% - 180 ml;
• water - 1 liter.

All vegetables are chopped and stacked in layers in a jar, you can add a few cloves of garlic or hot peppers. All marinade components are water soluble. Further, the liquid should be boiled and the cabbage with vegetables should be poured with a hot solution. And within a day the product will be ready for use.

In order for pickled or salted cabbage to turn out tasty and crispy, it is very important to observe all proportions for preparing the solution.

- the dish, at first glance, is simple. Wise, in general, there is nothing, it is enough to chop the vegetable, mash with salt, add a little carrots, sprinkle with dill seed. Arrange in a suitable container and keep warm for several days. However, the result does not always correspond to the applied efforts and expectations, sometimes your favorite snack comes out unattractive, soft. How to pickle cabbage so that it is crispy, juicy and moderately sour? Buying the right surebets is half the battle.

Delicious cabbage: a choice of salted cabbages



Middle and late ripening varieties are suitable for pickling ("Glory", "Gift", "Kolobok", "Gribovsky winter"). Their forks are dense, not heavy in size, with protruding sides, as if flattened. If the top green leaves are not removed from the heads of cabbage, it means that they were stored correctly, did not freeze. Pay attention to the stumps, a white cut is a sign of freshness, in stale, withered cabbage, it is beige or even brown. By the way, the length of the "stumps" must be at least 2 centimeters.

Be sure to inspect the heads of cabbage, carefully, from all sides, cracked, with dark spots, signs of rot, it is better not to take an unpleasant smell, tasty, with an appetizing crunch, it will still not work from such raw materials. It is recommended to give preference to large forks, weight from 3 to 5 kg guarantees maturity. Such a vegetable has been filled with juices over the summer, contains the right amount of sugar. And without it, the normal fermentation process is impossible, on which the salting of cabbage is actually based.

Tips: how to deliciously pickle cabbage




- In the old days, cabbage was fermented in oak barrels for the winter, now mainly in glass jars and enameled pots, buckets. The main thing is that there are no chips on the inner surface, contact with metal spoils the cabbage. Therefore, it is not salted in iron and aluminum containers. In addition to dishes made of wood, glass, ceramics, containers made of food-grade plastic are also used.

Cooking cabbage for pickling is carried out in a well-ventilated area. We advise you to treat the tabletop, the cutting board on which it is to be chopped with a solution of table salt (a tablespoon per liter of hot boiled water). Salted boiling water is also used to rinse containers for laying cabbage. They can also be wiped off the inside with vodka, rubbing alcohol, or apple cider vinegar. And, of course, cooking cabbage (slicing, grinding with salt) is done only with cleanly washed hands. This is one of the basic conditions for how to pickle cabbage so that it is crispy. After all, when only lactic acid bacteria participate in fermentation, cabbage for the winter succeeds. But the forks themselves do not wash, they only remove the outer leaves.

Vegetables are not canned with iodized salt, cabbage is not fermented with it, it turns out tasteless and soft. It is advisable to take ordinary rock salt of medium or coarse grinding, at the rate of 2.5-3% of the weight of the original product. That is, 25-30 g (about a heaped tablespoon) per kilogram of chopped cabbage. A slightly salted salad to taste. Of course, you can get by with less salt, which is undoubtedly more useful, but such cabbage will definitely not be crispy. And you need to eat it faster, until it is over-acidified.

To the question of how tasty to salt cabbage and preserve all the vitamins in it, I will answer without hesitation: chop neither finely nor coarsely. Stop at the golden mean. Strips of medium width (0.5-0.6 mm), certainly the same, will be salted and ripen at the same time.

By the way, do not crush them with special zeal, like dough, a few clicks are enough. But you need to mix the ingredients thoroughly. And put in a container tightly, tamp it in a jar with a wooden pestle so that the cabbage is in the brine. During salting, it is pierced a couple of times a day with a knitting needle, a splinter, long, so that it reaches the bottom. Thus, carbon dioxide generated during fermentation is removed from the workpiece. If this is not done, cabbage in brine will come out not only flabby, slimy, but also bitter.

As soon as the cabbage comes, usually for 3-4 days, it is removed to a cool place, in the cellar, refrigerator. It is perfectly stored at temperatures from -2 to +2 degrees. It is advisable not to keep it in the cold, the crunch and some of the nutrients (enzymes, vitamins) will disappear.

And here are some more "believe it or not" tips on how to pickle cabbage so that it is crispy. They say that it is better to do conservation on a growing moon, 5-6 days after the new moon are considered ideal. Moreover, cutting and crushing is sure to be in a good mood. Previously, in the villages, cabbage was salted with a cheerful company, making jokes, humming perky ditties.

quick and tasty cabbage: a classic recipe




Salting cabbage in large quantities is now not relevant, by the spring, when the immune system needs enhanced support, the nutrients in the vitamin product are partially destroyed, and the taste changes, of course, not for the better. In addition, keeping large supplies in an apartment is problematic. Therefore, salting in small portions is beneficial, since this vegetable is sold in stores all year round.

And so, cabbage in a can, for example, in a three-liter one? It will fit a four-kilogram forks and 2-3 carrots, their weight should not exceed 10% of the weight of the cabbage. Carrots and the color of the workpiece "revive", and the fermentation due to sugar will accelerate. Rye bread has the same function, a black crust is placed on the bottom of the container, honey and, do not be surprised, vodka (20-30 ml - for 3 liters). Here's a ready-made solution for how to pickle cabbage quickly and tasty. However, first things first.

The top dirty leaves are removed from the head of cabbage, the stump is removed and discarded, nitrates accumulate in it. Carrots are washed, peeled and rubbed on a coarse grater. The forks are divided into 4 parts, each quarter is alternately chopped into medium-sized strips. Sprinkle with a tablespoon of table (sea) salt. Add the grated carrots, mix and crumple slightly. Then pour from the cutting board into a clean and dry glass container. If desired, flavored with dry dill seeds (caraway seeds), compacted. After laying the last batch, carefully tamp, the juice should stand out. By the way, during the fermentation process, its level will rise, so the jar is not filled up to the neck, leaving 5-6 cm of free space, and put on a plate. Otherwise, the brine will spill out onto the table.

The container is covered with a gauze napkin folded in half. Every day, in the morning and in the evening, they pierce the pickles with a skewer (knitting needle), releasing carbon dioxide, collect the foam with a spoon. If it is hot in the kitchen, more than 22 degrees Celsius, already on the third day the cabbage will become quite sour. It is placed in a refrigerator, where fermentation gradually dies out. After a day or two, you can eat a vigorous snack. This is an old, well-known recipe for how to pickle cabbage so that it is crispy, sour and very tasty. But there are other options for your favorite snack.

Quick cabbage with horseradish and garlic




Spicy food lovers will appreciate this original dish. Its preparation begins with the marinade. Pour 1 liter of water into a saucepan, pour a glass of sugar, one tablespoon of salt and 3-4 black peppercorns. The ingredients are designed for a 3 liter can. Boil for 5 minutes under the lid, then cool to room temperature and season with apple cider vinegar and refined sunflower oil (200 ml each). Cabbage (large forks) is chopped, carrots (4-5 pieces) are cut into small strips or grated. Chop two peeled horseradish roots with garlic (1 head). In order not to cry from the rattling smell, put on a plastic bag at the outlet of the meat grinder. You can use ready-made mashed horseradish from the store, adding garlic to it.

We pass to the main stage, how to pickle cabbage in a jar with hot spices. Stir chopped vegetables with a mixture of horseradish and garlic, put in a glass container, compacting with a spoon. Pour the prepared marinade, cover with a plastic lid and place in a cool place. After 2 days, the quick cabbage will be ready, and if it stands a little longer, it will become even more vigorous and tasty.

How to salt cabbage "Bavarian"




The Germans cook cabbage with apples and caraway seeds. Its seeds (3 tablespoons) are heated in a dry frying pan and ground with a pestle. In Germany, it is customary to chop white cabbage finely, but in this case it will definitely not crunch. Therefore, we advise you to cut it (3.5 kg) into small rectangles, and three apples (without cores) into thin slices. A couple of carrots are rubbed on a grater. In an enamel saucepan, cabbage is crumpled together with salt (2-3 tablespoons), caraway seeds and juniper berries (10-15 pieces). Add carrots and apples, level and press with oppression. As a load, you can use, for example, a can of water.

Otherwise, the algorithm of actions, how to salt cabbage in German, is no different from the traditional Russian method. Do not forget to pierce the pickles, remove the foam, but do not overexpose in the heat. Otherwise, the snack will come out very fierce. Store it in the refrigerator, serve it like, or as a side dish for fried sausages. Delight!

Surely you have your own "branded" ones, how to pickle cabbage so that it is crispy and tasty. Let's share experiences and share secrets.

Cabbage is a very popular, healthy vegetable used in a variety of dishes. Especially they love to use it in salted and fermented form. It contains few calories, but a lot of vitamins and minerals, so it often becomes part of the diet for weight loss. There are many options for salting white, red cabbage, cauliflower.

How to salt cabbage at home quickly and tasty

Many people think that there is no difference between pickling and pickling. Yes, these cooking methods are similar, but there is a slight difference. The salting process involves the use of more salt, as opposed to fermentation. In addition to this, cabbage brine allows you to get a tasty lightly salted or well-salted salad in a glass jar much faster (3-5 days). A large amount of salt inhibits fermentation, so less lactic acid is produced with this method than with sourdough.

Several rules for salting cabbage:

1. During fermentation, the brine for white cabbage or other varieties should cover the vegetable completely. If this does not happen, then it is necessary to increase the mass of the press.
2. Salting of cabbage in jars in brine is carried out exclusively by means of coarse rock salt.

How to salt cabbage to keep it crispy

There are many options for salting. Fans of dishes made from this healthy vegetable are often interested in how to salt it correctly to make a crispy salad. The recipe for pickling cabbage is very simple, but the result will exceed all expectations. Products for a 3 liter jar:

• cabbage - 2 kilograms;
• carrots - 2 pieces;
• lavrushka - 4 pcs.;
• black peppercorns to taste.

Ingredients for brine:

• coarse salt - 2 tablespoons;
• water - one and a half liters;
• sugar - 2 tablespoons.

How to pickle cabbage in a jar so that the pieces are crispy? The cooking technology looks like this:

1. Cut the white-headed vegetable into pieces, and then into strips. Grate the carrots on a coarse grater. Mix all.
2. We take a 3 liter jar, put the vegetable salad inside, slightly pressing down. Put bay leaf and pepper between the layers.
3. Cooking the marinade. Salt and sugar are diluted in boiled warm water. This liquid is poured to the top of the salad.
4. Cover the container with a lid or gauze. It is best to place the jar in a deep plate or bowl, as the marinade sometimes spills over the edges of the container.
5. We leave the salting for 3 days. It is worth observing that the top cabbage-carrot layer is constantly covered with marinade. The readiness is determined by the taste.

How to quickly salt

Quick salting of cabbage will come in handy for many housewives. This type of pickle is perfect for a family dinner or an unscheduled visit, as a delicious vegetable salad will be ready in just 60 minutes. Salting components:

• cabbage - 2-2.5 kg;
• carrots - 3 pieces;
• garlic - 6 cloves.

For a "quick" brine, you need to prepare:

• water - 1 liter;
• salt (coarse, stone grade, non-iodized) - 2 tbsp. l .;
• sugar - 100 grams;
• vinegar - 100 g;
• vegetable oil - 200 grams.

Instant salted cabbage is made according to the following recipe:

1. The main ingredient must be finely chopped, the carrot grated, the garlic must be cut into slices.
2. We boil water, add salt and sugar to it.
3. After the marinade has boiled for a short time, vinegar is poured into it. Remove from heat, pour oil into it, mix well.
4. Vegetable salad, which is pre-placed in a jar, is poured with hot marinade.
5. We leave the future pickles until they cool completely, and then put them in the refrigerator.

Salting cabbage for the winter

Today there is a wide range of ways to pickle vegetables for the winter. Nevertheless, many pickle lovers continue to give preference to the method, proven over the years. The classic recipe for making a sauerkraut white vegetable has been popular for a very long time and has been passed down from generation to generation. So, in order to prepare delicious, beautiful cabbage, as in the photo, you must:

• carrots - 5 pieces;
• cabbage - 4-5 kilograms (several large heads of cabbage);
• rock salt - 3 tbsp. l .;
• bay leaf - 3 pieces;
• spices, spices.

Cooking process:

1. Chop the vegetables: chop the cabbage into thin strips, grate the carrots. Everything is mixed with salt. You need to squeeze the vegetables a little with your hands so that they let the juice out.
2. We put the future pickles in a large deep container (bucket, bowl). Add lavrushka, spices.
3. We put a wide plate or a wooden board on top, press it down with oppression (for example, with a jar of water).
4. Leave the salad to ferment at room temperature.
5. After a daily period of time, we remove the oppression, put half of the contents in another container and mix thoroughly. This is necessary for the release of gases. Leave the vegetables for an hour and a half and return to their original place under the load. We do this procedure every day until the ingredients are completely salted.
6. After three to four days, the marinade becomes lighter and settles, the foam disappears. This may indicate the readiness of the pickle, which is determined by the taste.
7. It remains to transfer the finished dish to the jars and put it in a cold place.

Features of the preparation of cabbage brine

Brine for sauerkraut or its pickled analogue is a solution of salt and water, to which spices and spices are sometimes added. Another marinade is obtained in the process of pickling vegetables. The basis of the salting liquid is a solution of different concentrations (depending on the amount of salt). Here are some tips on how to make a pickle and starter vegetable salad.

For sauerkraut

The classic, "grandmother's" method of cooking cabbage is sourdough with brine. First you need to prepare vegetables, clean them from dirt, chop them. How is sauerkraut prepared in brine? The marinade is very quick and easy to make. It is necessary to dilute one tablespoon of rock salt and two tablespoons of sugar in water (1.5 liters). Then you need to put the liquid on the fire and boil for several minutes. Pour cabbage with carrots with cold brine. We sustain until complete readiness.

For pickled cabbage

Pickled cabbage is no less tasty and healthy than sauerkraut or salted cabbage. Brine in this matter plays an important role, rather the opposite. Its preparation is different from making a marinade for sourdough vegetables. You will need the following ingredients:

• sunflower oil - half a glass;
• salt - 2 tbsp. spoons;
• sugar - one glass;
• vinegar - 1 glass;
• water - 1 liter.

Put the vegetables in a jar in layers and add a couple of garlic cloves to them. Fans of spicy "hot" dishes can put a little red hot pepper in the salad. Mix the marinade products by dissolving oil, salt, sugar and vinegar in water. Boil the liquid, pour the hot brine over the vegetables. After 24 hours, the snack dish will be ready to eat.

Salted cabbage video recipes

To make the salad crispy and tasty, you need to properly prepare the ingredients and the pickle. Using the videos posted below in the text, you can learn the technology of salting and pickling cabbage according to interesting recipes. With the help of the video, you will understand in detail all the nuances of the process and learn how to prepare juicy, aromatic pickles.

Pickled cabbage with beets in Georgian style

Quick salting with cabbage pickle