Often in the cold season you really want not a simple lunch and dinner, but something more appetizing and spicy. Hence the questions arise, how to salt the cabbage, how to keep it crunchy and give it a piquant taste.
What is the difference between salting and sauerkraut?
Sourdough appeared in ancient times as the simplest way to preserve food, when people did not yet know how to extract salt. However, there is a fundamental difference between salting and sourdough, which manifests itself not only in the method of preparation, but also in taste.
Salting will be a more effective and reliable way to preserve the cabbage, while pickling means keeping the product in a cool place after the fermentation process is complete due to the presence of bacteria in the cabbage. Salting cabbage is much easier than fermenting. However, in order to brighten up the taste, salted cabbage necessarily requires some additives: dill, lavrushka, carrots, etc. Sauerkraut does not require this and can even be called a healthy product due to the lack of salt, which, as you know, has the ability to retain moisture.
Basics of cooking technology
To properly salt cabbage, you need to have certain knowledge.
They apply to all salting methods, regardless of flavorings:
- "Late" cabbage is used, which ripened right before frost. It will have a minimum sugar content.
- For a sweet note in taste, it is customary to add grated carrots, but you can do without it.
- Cabbage is salted in a jar, enameled bucket or wooden tub. It is better not to use plastic containers.
- The required amount of salt is calculated as follows: for every 20 kilograms of cabbage, 400 grams of salt will be used. Maybe a little more, but not less.
- A load is placed on top of the cabbage rammed in the container so that it releases the juice. It is advisable to drain the excess liquid into a separate jar, and put the future snack in a cold place.
- When the cabbage is completely ready (usually this period does not exceed 3-4 days), add the juice back.
How to quickly salt cabbage at home?
Quickly salting cabbage is actually very easy and does not take much of your time.
For one fork of white cabbage you need:
- carrot - 1 pc.;
- salt - 1 tbsp. a spoon;
- twice as much sugar
- vinegar - 1.5 tbsp. spoons.
Cabbage is finely chopped or rubbed and mixed with grated carrots. You can use a couple of medium-sized root vegetables or one large one. Take a two-liter jar and tightly lay the slices there.
Boil half a liter of water and immediately after the start of boiling, put spices there. When they are completely dissolved, remove the pot of water from the stove and add the vinegar.
Due to its presence in the finished dish, people suffering from diseases of the gastrointestinal tract, it is undesirable to use such an appetizer.
Drown the whole cabbage and you can eat it the very next day.
Recipe for salting in jars for the winter
You need:
- white cabbage - 6 kg;
- carrots - 7-8 pcs.;
- parsley a couple of leaves;
- pepper;
- salt - 1 cup;
- half the amount of sugar.
Finely chop the vegetables. Mix by hand and distribute them into containers. Try not to squeeze too much so that they do not let the juice out ahead of time. From the given amount of ingredients, you should get three three-liter jars of a delicious snack. Do not forget to pre-dip them in boiling water and wipe dry. Place the spices indicated in the recipe somewhere in the middle.
Next you need to prepare the marinade. Boil 7 liters of water, add salt and sugar to it. Fill cabbage completely. In addition, you still have some left. Do not throw it out, but put it in the refrigerator. After a couple of days, when the snack absorbs the liquid, you will need to pour it again. Cabbage in jars for the winter is salted from 3 to 5 days.
Salted cabbage with beets - step by step
You need:
- red or white cabbage - 1 fork;
- carrot - 2 pcs.;
- beets - 1 pc.;
- garlic - 1 pc.;
- sugar - 1 cup;
- salt - 2 tbsp. spoons;
- vegetable oil - 1 cup;
- hot peppers (chili, red, tabasco - as you like);
- peppercorns;
- vinegar - 150 ml.
Cut the cabbage into large pieces, but do not chop, otherwise the taste will not be as bright as it should be. Beets and carrots are cut into strips or rubbed on a coarse grater. Garlic is divided into cloves and cut into small slices. You can also cut it into pieces, depending on your preference. Pack the sliced vegetables into a 5 liter pot.
It's time for the pickle. Boil a liter of salted water with spices, remove the marinade from the heat and add vinegar to it. Pour the cabbage with the resulting liquid and cover it from above, just do not put a load. Clean for a day in a secluded place and after this interval, cabbage with beets will already be such that you will lick your fingers.
How to pickle cabbage so that it is crispy?
You need:
- white cabbage - 2 kg;
- carrot - 2 pcs.;
- lavrushka - 3 pcs.;
- peppercorns;
- salt - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons.
Chop the cabbage, and cut the carrots into strips or grate. Mix it all by hand and tamp it into a jar, adding the indicated spices as well. Then turn the brine - boil one and a half liters of water, putting salt and sugar in it.
Pour the cabbage completely with warm marinade. Put the jar in a plate with high sides and cover it with a cloth on top. If you still have brine left, then put it in the refrigerator and pour in the pickle if the cabbage absorbs too much moisture. The jar is placed in a place with an average temperature for several days.
with apples
You need:
- white cabbage - 2 kg;
- carrot - 400 g;
- apples - 3 pcs.;
- a couple of leaves of lavrushka;
- peppercorns;
- salt - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons.
Chop the cabbage, grate the carrots, and process the apples and cut into cubes. Tightly put in a jar alternately layers of cabbage with carrots and apples, as well as spices. Leave 4-5 centimeters from the neck so that it is convenient to pour the marinade there.
Prepare the brine. To do this, boil one and a half liters of water with salt and sugar. Pour the hot marinade over the cabbage completely so that it is completely covered with liquid. Leave it for 3-4 days to pickle at an average temperature.
Do not forget to stir the snack with a wooden stick so that the fermentation gas comes out.
Spicy salted cabbage
You need:
- cabbage - 10 kg;
- carrot - 0.5 kg;
- cumin - 2 teaspoons;
- coriander - ½ teaspoon;
- pepper;
- salt - ½ cup.
This recipe does not involve adding a hot marinade at the very beginning. The vegetables are finely chopped and then ground by hand with salt and the indicated spices until a sufficient amount of juice is released.
Tamp the future snack tightly into a jar or barrel, just line the bottom ahead of time with the remaining cabbage leaves, pre-washed. Put the cabbage for several days under oppression at normal temperature.
Periodically remove the foam that appears and let the gas escape so that the cabbage does not have an extra unpleasant smell in the future.
Spicy appetizer with pepper and garlic
You need:
- white cabbage - 2 kg;
- carrot - 1 pc.;
- a pod of hot pepper;
- sugar - 1 tbsp. a spoon;
- salt - 1 tbsp. a spoon;
- garlic - 3 cloves;
- horseradish - 30 g.
Divide the cabbage into 4 pieces, removing the stalk and leaves from the top, then chop finely. Cut the pepper, remove the core from the inside and select all the seeds. It is best to do this while wearing gloves, as it is difficult to wash your hands after cutting the pepper. Finely chop it into strips.
Garlic can be crushed with a garlic press or simply chopped. Carrots are rubbed on a coarse grater.
Mix all the vegetables in one container and shake them with your hands to let the juice flow. For sourdough, it is better to use a glass jar. Pack the cabbage tightly into it. After that, you need to start preparing the brine. A liter of water is boiled with salt and sugar, and then stirred so that they are completely dissolved. Pour the cabbage with the resulting marinade so that it completely covers it, and send it to pickle for 3 days under oppression at standard temperature.
You need:
- white cabbage - 6 kg;
- salt - 2 tbsp. spoons;
- dill (seeds) - 3.5 tbsp. spoons.
Finely chop the cabbage and rub it together with salt and dill seeds. Wait for the moment when she releases the juice, however, do not overdo it, otherwise the cabbage will soften and be tasteless.
Tamp the appetizer tightly into the pickling container and place oppression on top. Pay attention to the fact that the cabbage should be covered to the top with the released juice. The salting process will last 3-4 days at an average temperature. Do not forget to skim off the emerging foam and pierce the cabbage with a stick to release the fermentation gas.
It is not only tasty, but also a very healthy vegetable that is included in the diet of most people. You can cook a lot of delicious dishes from cabbage, it can also be used in pickled, stewed, sauerkraut, and also raw. Cabbage juice is used in the treatment of many diseases. However, in our country, the most popular dish of this vegetable is sauerkraut. From this article you will learn how my grandmother prepares correctly) and a lot of other useful information.
Beneficial features
It has been noticed that sauerkraut has an extremely positive effect on the human body, this is due to the fact that it contains many vitamins and minerals that help slow down the aging process and strengthen the immune system. In the process of cooking cabbage, lactic acid bacteria are involved, which is why after entering the intestines, it favors the improvement of the microflora. Sauerkraut (my grandmother's recipe will be discussed below) brings iodine to the human body, without which the internal organs and systems are not able to function normally. In addition, iodine normalizes blood sugar levels.
Composition
It was already mentioned above that sauerkraut contains a lot of C (its content in this product is the largest), as well as vitamins B 1, B 2, B 6, U and K. In addition, the beneficial properties of the vegetable depend on trace elements that are also necessary for the body person. These include: iodine, fluorine, molybdenum, manganese, chromium, copper, calcium, potassium, magnesium and sulfur.
cooking options
Usually sauerkraut (my grandmother's recipe) is prepared at home in several basic ways:
- Cabbage for pickling, chopped with a special shredder or knife.
- Finely chopped cabbage or chopper, sauerkraut in a special wooden trough.
- Cabbage, chopped in halves or quarters.
The main ingredients in cooking are cabbage and salt, evenly distributed in it. In this case, additives can be very different. These are bay leaves and carrots, apples and cranberries, dill and caraway seeds, beet peas and much more. Thus, sauerkraut (my grandmother's recipe) can be with any additives, it all depends on your preferences.
How to choose the right cabbage for pickling
For pickling, late varieties should be chosen. Forks, which are selected for harvesting for the winter, should be white, with crispy and juicy leaves.
For sourdough, economical housewives choose large heads of cabbage. This is very useful, as there is much less waste with a large fork compared to two small ones. In the process of preparation, the upper leaves are cut off from the cabbage, which have a darker color with a greenish color, rotten places, any darkening, frostbitten or deformed. If you plan to pickle quarters or halves of a head of cabbage, then for uniform salting it is advisable to cut the stalk.
We have come to the most basic question - how to ferment cabbage correctly. We proceed from the fact that we need a grandmother's classic. In this case, the following proportions are observed: 200 grams of salt per 10 kilograms of cabbage.
Cabbage can be fermented in a variety of ways, starting with the salting option. This is both “wet” salting (cabbage is rammed into a prepared container and poured with brine) and dry salting (in this case, the cabbage is rubbed with dry salt by hand). In turn, wet salting can be done in hot and cold ways.
Carrots are a traditional addition. However, even here the opinions of the hostesses were divided. Some rub carrots on a coarse grater, someone prefers to cut it into long strips or thin circles. The only difference is that chopped carrots, compared to grated ones, will not give a lot of juice. Thus, sauerkraut with chopped carrots will have a light, uncolored color.
Whole or sliced sour apples, cranberries, lingonberries and plums will also help diversify the taste. In addition, mushrooms (salted or pickled), sweet bell peppers, celery and much more can be added to sauerkraut.
Classic recipe
So, sauerkraut (grandmother's recipe) is prepared as follows:
Sauerkraut: my grandmother's recipe with a photo
For cooking you will need the following ingredients:
For salting, white and dense cabbage of late varieties is selected.
Salt - exclusively stone, not sea and not iodized, since iodine will make the cabbage sluggish and soft.
If desired, you can add spices - dried herbs, coriander, cumin.
You can salt in glass jars, a ceramic tub, a saucepan. The dishes must be thoroughly washed, but not sterilized.
The number of products increases proportionally.
Step by step cooking recipe
So, sauerkraut - grandmother's recipe, involves the following sequence of actions:
Sauerkraut with beets: a recipe like my grandmother's
Well-salted, crispy cabbage can be eaten the very next day. And most importantly, cabbage cooked according to this recipe will be stored for a very long time.
For cooking you will need:
- Beets, garlic and cabbage - the proportions are taken at your own discretion.
For 1 liter of water should be:
- 2 tbsp. spoons of salt;
- 2 pcs. bay leaf;
- 1 glass of 9% vinegar;
- 1 cup of sugar.
About 1.5 liters of this filling falls on a 3-liter can.
Pickled cabbage is prepared as follows:
- Cabbage is cut into arbitrary pieces or squares. Garlic should be left whole. Beets must be peeled and cut into slices.
- Tamping tightly, put the cabbage in a jar, shifting it with garlic and beets.
- For the marinade, boil water, dissolve sugar, salt in it and add bay leaf. Vinegar is poured into boiling brine. As soon as the filling boils again, it must be poured into jars of cabbage and corked.
- Banks should be left warm until completely cooled, then put in the refrigerator for storage.
Cabbage is a healthy vegetable plant with a high content of vitamin C and minerals. How to salt cabbage in jars for the winter? To successfully pickle cabbage at home, expensive ingredients are not required. Fermentation is a simple way of preserving for the future in a natural way, based on fermentation in its own juice. Salting uses water.
Each housewife has her own recipe for pickling cabbage with the addition of chopped Antonov apples or carrots, lingonberries or cranberries, etc. There is another option for harvesting cabbage for the winter in jars - pickling.
The main difference from fermentation is faster cooking with the addition of acid (vinegar). For comparison: salting takes from 3 to 7 days (depending on the recipe), pickling - from two hours to two days. But crispy sauerkraut is healthier than pickled cabbage.
The benefits and harms of sauerkraut
In sauerkraut, nutrients are preserved 2 times better than in ordinary fresh vegetables. Preparations are necessary in winter and in spring with beriberi. The vegetable contains a large amount of vitamin C (up to 75 mg in the stalk and up to 50-52 mg in leaves per 100 g), minerals (potassium, phosphorus and calcium).
Moderate consumption of salted cabbage has a positive effect on the digestive processes, and the fiber content on the intestinal microflora. Vitamin C is a true friend of the immune system, contributing to its strengthening.
Pickled cabbage is not recommended for people with ulcers and diseases of the duodenum, kidney failure and problems with the pancreas. It is better to exclude sauerkraut from the diet with increased acidity of gastric juice.
The characteristic crunch, loved by true connoisseurs of the harvest, is obtained only from autumn and winter varieties of white vegetables. Summer cabbage is not suitable categorically. If you take the wrong base for cooking, no amount of spices, additional ingredients and unique recipes will save the day. Therefore, it is possible to ferment cabbage so that it is crispy only from late varieties of vegetables.
- The larger the cabbage is cut and harvested, the better the nutrients are preserved.
- Do not use iodized salt when salting.
- Ancestors harvested vegetables for the winter according to the lunar calendar. According to popular belief, it is better to cook on the new moon.
- The ideal place to store the workpiece is glass jars or wooden barrels that have been specially cleaned with a solution of bleach with repeated rinsing with water before cooking. Do not use large aluminum cans. It will spoil the taste.
For chopping, use a wide vegetable knife. If you prefer thinly sliced cabbage, use a special grater or food processor (in limited time conditions).
The classic pickling recipe in a jar
Ingredients:
- White cabbage - 2 kg,
- Carrots - 1 piece,
- Bay leaf - 2 pieces,
- Salt - 40 g,
- Black pepper (peas) - to taste.
Cooking:
- To ferment cabbage deliciously and quickly, I take a special vegetable grater. I peel carrots and rub coarsely, as for Korean carrots. I do the same with cabbage.
- I spread the chopped vegetables in a large bowl. Carefully, with effort, I knead with ordinary rock salt. I add 2 bay leaves broken into small pieces.
- I mix and squeeze cabbage with carrots until juice is formed. In order not to be mistaken with the amount of salt, I taste it.
- I lay out the vegetable mixture in jars, not to the very top. I leave room for the free exit of the liquid.
- I install the cans by placing a deep tray from below. From time to time I pierce a fermented product with a wooden stick (you can use an ordinary Japanese one, called “hashi”). Enough 1-2 times a day. This simple action is necessary for the removal of gas formation.
- I leave the jars stored in the kitchen at room temperature for 2-3 days. The completion of the starter process is determined by the disappearance of cloudy water and the foam cap on top of the product.
- I cover glass containers with lids. I put it in the fridge for a day.
I serve a snack on the table, decorating with a fresh onion and seasoning with sunflower oil. Bon Appetit!
How to salt according to the classic recipe in brine
Ingredients:
- Cabbage - 3 kg,
- Carrots - 400 g,
- Water - 2.5 l,
- Salt - 5 tablespoons,
- Sugar - 3 large spoons,
- Dill seeds, cumin - to taste.
Cooking:
- Wash white vegetables thoroughly in cold water. I remove the top leaves with damage. I shred big. I grind carrots through a grater.
- I combine the two main ingredients in a deep bowl. Gently mix and rinse.
- I transfer to banks. I don't over-tamp the vegetable mixture. I add cumin and dill seeds to each jar.
- I pour water into a saucepan. I add salt and sugar, cook on the stove. Bringing to a boil and dissolving all the crystals, set to cool.
- After 10-15 minutes, I pour the hot liquid to the top. From above I cover with multilayer gauze. I leave the jars in the kitchen for 48 hours. From time to time, salting must be “disturbed” (pierced) with a wooden stick. The frequency of the procedure is 2 times a day.
- After 48 hours, pour the brine from the jars into a clean pan. I put it on the stove. Add sugar and bring back to a boil. I pour the slightly cooled brine into jars. I close the lids and leave on the kitchen table until completely cooled.
- I put the pickle in the fridge. After 3 days, try a delicious preparation and treat the household.
Video recipe
The classic marinating recipe is tasty and fast
Ingredients:
- Cabbage - 1 kg,
- Carrots - 1 piece,
- Vinegar 9 percent - 4-5 large spoons,
- Water - 500 ml,
- Sugar - 5 tablespoons,
- Vegetable oil - 5 large spoons,
- Salt - 1 tablespoon.
Cooking:
- I put granulated sugar in a saucepan with water, pour vegetable oil and pour salt. Bring to a boil under the lid. Remove from stove and leave to cool.
- I grind cabbage with carrots on a special grater. I mix. I fill the jar with vegetables.
- In a slightly cooled, but hot brine, I pour vinegar. I interfere. Pour into vegetable mixture. I'm waiting for it to marinate, 4-5 hours is enough.
Cabbage in jars with tomatoes for the winter
For harvesting, you will need medium-sized ripe tomatoes with a dense structure.
Ingredients:
- White vegetable - 10 kg,
- Tomatoes - 5 kg,
- Salt - 350 g,
- Celery, dill seeds, cherry and currant leaves, hot pepper - to taste.
Cooking:
- My vegetables. Shredded vegetables. Leave medium sized tomatoes whole.
- I spread chopped cabbage in a large basin, after - tomatoes. Top with currant and cherry leaves for flavor, celery and dill. This is one layer. I do at least three.
- I cover the top with a clean cloth. I crush with a load. I follow the release of juice and the fermentation process. You need to wait 3-4 days.
- I transfer the prepared mixture into jars. I put it to cool for 12-16 hours.
The product is ready to use!
Useful advice. To speed up salting, you can prepare a special brine. For a liter of water you will need 2 tablespoons of salt and 150 g of sugar. I fill the product with brine. I'm waiting 2 days.
Pickled cabbage in jars with beets
Ingredients:
- Cabbage - 2 kg,
- Beets - 500 g,
- Carrots - 1 piece,
- Garlic - 1 clove,
- Water - 1 l,
- Sugar - 150 g,
- Salt - 2 large spoons,
- Black pepper - 10 peas,
- Bay leaf - 3 leaves,
- Table 9% vinegar - 150 g,
- Sunflower oil - 3 tablespoons.
Cooking:
- I cut vegetables. Don't try to shred the cabbage too finely. I chop carrots and beets using a special vegetable cutter. This handy kitchen tool will help you make small sticks. I cut the garlic into pieces.
- I mix the ingredients in a deep bowl.
- I wash the lids under boiling water, and sterilize the jars.
- I lay out a mix of fresh chopped vegetables in jars. I press hard.
- I cook the marinade on the stove, adding spices to the water. I'm looking for a transparent color. At the end of cooking, I add vinegar.
- I pour the brine into jars. I cork with lids, cool naturally. I transfer the blanks to the refrigerator. After 2 days you can open and eat.
Videos cooking
Cabbage in jars with apples
Ingredients:
- Cabbage - 2 kg,
- Carrots - 400 g,
- Apples - 4 things,
- Sugar - 70 g,
- Salt - 70 g,
- Allspice - 10 peas,
- Black pepper - 20 peas.
Cooking:
- I grind cabbage and carrots with a special grater. I add salt and sugar. Mix thoroughly with gentle pressure.
- I throw in peppercorns and bay leaves. Once again I mix vegetables with spices.
- I do apples. Carefully take out the core. I cut into pieces.
- I put vegetables in jars. I press a little, after I put the apple layer. Repeat several times until full. I leave 5 cm on top to release juice during fermentation.
Useful advice. Place a deep bowl under each jar to prevent juice from leaking out. You can install one large tray under glass containers.
- I leave the blank for 3 days. In the morning and evening, I pierce the vegetable mixture to release excess gases using a wooden skewer.
- After 3 days, I put the blanks in the refrigerator. I let the dish brew for four days, not forgetting to use a wooden stick from time to time.
- I store the finished product in a cold place - a cellar or a refrigerator.
Useful advice. I serve sauerkraut on the table, adding finely chopped onion and particles of pickled apples. Top with vegetable oil. It will turn out incredibly tasty.
Cabbage in jars with cranberries and honey
Instead of granulated sugar, the recipe uses a natural sweetener - honey.
Ingredients:
- Cabbage - 1 kg,
- Carrots - 2 pieces of medium size,
- Honey - 1 large spoon,
- Salt - 20 g,
- Cranberries - 15-20 berries,
- Lavrushka - 1 piece,
- Sunflower oil - 2 large spoons,
- Black pepper - 5 peas.
Cooking:
- I clean and clean cabbage. I remove dirty leaves. Shred the vegetable using a sharp kitchen knife. Be careful! If you are not confident in your abilities, use a convenient vegetable grater.
- I peel the carrots, then rub them on a grater.
- I pour the cabbage into a bowl. I put salt. Mix thoroughly with your hands, gently pressing down.
- I add other ingredients to the cabbage mixture. I mix.
- I spread vegetables in pre-prepared containers. I tamp with the help of a pusher. I make several holes in the nylon kitchen lid. I cover the jars with new “closers” and send them to the refrigerator.
- After a day, remove the containers and pierce the fermented mixture with a stick to release gases.
- It takes 7 days to fully prepare. Once or twice a day, take out the blanks and pierce. This is a very important moment of cooking!
- I spread the appetizer on a plate, pour over with vegetable oil and decorate with cranberries.
Useful advice. Cranberries can be added fresh to the finished dish or salted with cabbage and carrots, making them a participant in fermentation.
Is it possible to salt early cabbage?
You can salt early cabbage. Harvesting will not be a full-fledged replacement for a tasty and crispy snack made from late varieties, but in the case of a high yield of young cabbage, your efforts and labors in the country will not be in vain.
Ingredients:
- Young vegetable - 8 kg,
- Water - 8 l,
- Horseradish - 1 large root,
- Garlic - 100 g,
- Red beets - 300 g,
- Parsley - 1 bunch,
- Sugar sand - 400 g,
- Salt - 400 g.
Cooking:
- I am preparing the main ingredient for salting. Thoroughly wash and remove the top sheets if there is damage. I remove the stems.
- Shred cabbage with a large and well-sharpened knife. Transfer to a large container.
- I peel the garlic. I cut into small pieces. I remove the skin from the beetroot and grind it on a coarse grater.
- I put the vegetables in a large enamel bowl. First cabbage, then beets, top with chopped parsley and garlic. I repeat the layers several times.
- I put a pot of water on the stove. I put sugar and salt. Bring to a boil, stirring thoroughly until the ingredients are completely dissolved.
- I leave the brine to cool. Then pour into an enamel bowl. I close the lid with a large lid, press it down with a heavy object. I leave it in the kitchen for 2 days.
- I transfer the salting into clean jars. I close the top with plastic lids and put in the refrigerator. After 3-4 days, a delicious preparation is ready for use.
How to salt cauliflower in jars for the winter
Ingredients:
- Cabbage - 1.5 kg,
- Beets - 1 piece of medium size,
- Carrots - 1 piece,
- Garlic - 3 cloves,
- Allspice - 3 peas,
- Black pepper - 6 peas,
- Water - 1.5 l,
- Sugar - 100 g,
- Salt - 100 g.
How to salt cabbage at home to get an incredibly tasty preparation? Experienced housewives are happy to share tips and favorite recipes. Therefore, you can use them to make your first salting.
How to salt cabbage at home: a recipe
You will need:Medium fresh carrots - 2 pieces
- cabbage - 2.6 kg
- coarse table salt - 2 large spoons
- granulated sugar - a small spoon
- a few laurel leaves
- black peppercorns - 4 pieces
- liter of purified water
Subtleties of preparation:
Prepare a brine for pickling vegetables. Boil water, add granulated sugar and salt to it. Keep the contents on the stove for a couple of minutes. Remove from heat, cool well. Prepare the vegetables: rinse the cabbage, divide into several slices, cut out a hard stalk. Cut the veins from the sheets, chop the pulp into thin strips. For cutting, it is convenient to use a shredder or a knife. Wash the carrots, remove the peels, chop into long strips.
Combine the vegetables, mix, lightly crush, allowing the juice to come out. Fill jars with prepared contents, alternate vegetable layers with bay leaves and pepper. Pour the pulp with the prepared brine, cover with lids, let stand for three days. Periodically pierce the pulp with a long stick. Cover the filled containers with lids, transfer to storage in a cold place.
Salt cabbage with beets at home
Composition:Cabbage head - 4 kg
- beets - 2 pieces
- garlic head
- a couple of horseradish roots
- table salt - 100 g
- half a glass of sugar
- laurel leaf - 4 pieces
- black peppercorns
- a pair of carnation umbrellas
Subtleties of preparation:
Make a brine: boil clean water, combine with the required amount of salt, granulated sugar, spices, water and cloves. Set aside to cool. Wash the cabbage head, cut out a dense stalk with coarse veins, crumble into arbitrary slices. Chop vegetables into thin strips. Chop the peeled beets into cubes. Chop horseradish with garlic after cleaning. Remember the cabbage a little with your hands, stir with horseradish and garlic. Transfer the contents to a jar, layering with beets. Cover the container with a lid, put oppression on top so that the contents are well salted. Stir the mixture periodically. After the specified period, transfer the mass to jars, move to a permanent storage location.
Try and .
How to salt cabbage at home
Cabbage head - 20 kg
- table salt - 0.4 kg
- carrot - 0.6 kg
Wash the cabbage heads, cut out the stalk, chop immediately - into strips or large pieces. Wash the carrot, peel off the peel, rub on a fine grater. Enter a measured amount of salt into the prepared contents, mix thoroughly, transfer to a container for salting, cover with oppression. Transfer the mixture to the refrigerator, keep 3-4 days. Remove for permanent storage.
If you are preparing a blank for the first time, you can view "how to salt cabbage at home video".
And a couple of other interesting recipes:
Recipe #1
Cabbage forks - 5 kg
- medium carrot
- capsicum hot pepper - a couple of pieces
- a few garlic cloves
- salt - 30 g
Wash the vegetables, remove the peel, chop into long strips. It is convenient to do this in a food processor or using a special shredder. Cut the capsicum in half, remove the seeds. Remove the husk from the garlic, crumble into thin slices. Mix vegetables, put in a suitable container, sprinkle with salt. Squeeze the pulp with your hands until the vegetables release juice. Leave the contents for three days. Stir the contents several times during settling. Distribute the mixture among the containers, close with processed lids.
Make this variation.
Recipe with apples
Cabbage forks - 3 kg
- apple - 1 kg
- carrot - 0.2 kg
- three large spoons of salt
- granulated sugar - a couple of incomplete spoons
- 3.1 Art. spoons of dill
- couple liters of water
Wash the cabbage, remove the stalk, crumble into slices. Wash apples, discard spoiled fruits. Wash the carrots, cut off the peel, rub on a grater. Make a brine: pour salt and sugar into cold water, stir. Combine dill seeds, chopped carrots, cabbage pulp in another container. Tamp the contents well, pour half a liter of brine, put the apples tightly, add some of the pulp again, pour the brine, add a layer of apples and the final layer of cabbage, tamp, pour over the rest of the brine and put a round plate. Keep the plate under oppression for about a week, arrange in jars and transfer to storage.
Salting cabbage in 3-liter jars.
RECIPE 1.
INSTANT CABBAGE.
Chop the cabbage into thin strips or cut into pieces. tight
put in a 3 liter jar. Pour cold water, dissolving 2 tablespoons of salt in it (water 1-1.5 l). Leave the jar warm for 2 days. Then
drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and use. Sprinkle cabbage well with carrots. grated on a large grater.
Line the bottom of the jar with the top cabbage leaves. Finely chop the rest of the head of cabbage, leave a few cabbage leaves whole, they will come in handy later. So grate the shredded cabbage with salt, grated carrots, so that it gives juice (this is if for soup). If salt for a snack - add cumin, cranberries. Push tightly into a jar, cover with the left cabbage leaves, cover with a clean cloth - and put a load on top. You can eat on the second or third day.
RECIPE 2.
FOR ONE 3-LITER JAR
We will need:
1 large head of cabbage
1 medium carrot
1 st. a spoonful of sugar
salt to taste
Preparing sauerkraut:
Cabbage, wash and remove outer leaves. Cut in half and finely chop.
We put it all in an enameled cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then we knead it with our hands (like dough) so that cabbage juice stands out, and
the cabbage will become translucent. At the same time, you need to salt the cabbage a little - so it will be more convenient and faster to knead it.
Taste cabbage all the time, I salt to taste - as a result, cabbage
there should be a few saltier than necessary - the salt will then go away when the cabbage turns sour.
And in order for the fermentation process to begin, add sugar, a little about
a tablespoon for the whole head.
Carrots should be peeled and grated on a coarse grater.
Attention! Put carrots in cabbage only when you are ready to put it in a jar - you don’t need to crush carrots with cabbage - it will not taste good.
Mix gently
When all the cabbage is laid, it is necessary to put oppression.
I use an ordinary nylon cover as oppression - it’s quite
enough for that size.
Press the lid firmly in, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, cabbage will turn out loose and soft, but we need dense and crispy.
So we finished salting cabbage for the winter, it turned out a full 3
liter jar.
But there was a lot of cabbage juice. Do not spill it under any circumstances!
The laborious process of salting cabbage for the winter is over, but it's not yet
all!
It will be ready in three days.
Our next steps are:
We put a jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will be on the table. By the way, we put that small jar of juice next to it on the table (everything will wander there too).
The cabbage will ferment at room temperature for 3 days.
All this time you will have to free her from
the resulting gas - hydrogen sulfide - the smell is certainly not pleasant ...
but tolerable, the main thing is not to leave it in cabbage. For this it will be necessary
pierce it to the bottom with a thick knife - you will see how the gas comes out and
feel.
On the first day it will be a little, on the second more, and by the evening of the third
day, the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - the first day just press the lid and the gas will come out by itself.
When you pierce the cabbage, you need to remove the lid, then lay
back to the jar, because it will play the role of oppression.
If there is a lot of juice, pour it into a jar.
By the evening of the third day, sour juice is formed in this jar, and some kind of viscous and slimy, do not be afraid, it should be so.
We pierce the cabbage thoroughly for the last time “squeeze” all the hydrogen sulfide out of it, take out the “oppression”, pour the juice from a half-liter jar, close it with a nylon lid and send it to the refrigerator for storage.
That's all! Now you know how to salt cabbage for the winter in a jar!
By the way, in a day you will notice that the juice is well absorbed into the cabbage,
therefore, do not pour the juice from the jar if it does not fit all,
just let it stand in the refrigerator next to a 3-liter jar, and in a day or two you will send it there, otherwise the cabbage will not be so juicy and crispy.
RECIPE 3.
SALT THE CABBAGE IN THE ENAMEL BUCKET.
We take products in the following proportion:
for 10 kg of cabbage:
200 - 250g salt.
Optionally, to improve the appearance and taste, you can add:
500g carrots, grated on a coarse grater or cut into narrow strips;
and/or 1 celery root;
or 1 kg of whole or chopped apples;
or 100-200g cranberries;
cumin - to taste.
Shred the cabbage and mix evenly with salt. For
evenly salted cabbage is placed in a wider container and
withstand 0.5-1 hour. Next, put the cabbage in a bucket (pot or in
jars) strongly sealing to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves to protect it from spoilage. Place a clean piece of white cloth on top, on top of it a wooden grate (you can use a plate of a suitable diameter), on which to put oppression. As oppression, you can use a jar of water. The grate (or plate) in about a day should be immersed by 3-4 cm in the juice released from the cabbage.
During the fermentation of cabbage, gases with an unpleasant odor are released. To remove these gases, you need to pierce the container with cabbage to the bottom with a pointed, smooth stick every 2 days until the release of gases stops.
The readiness of cabbage comes in 15-20 days, depending on
room temperature.
Arrange the finished cabbage in 3-liter jars and put in the refrigerator.
After dredging the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because. cabbage left without brine quickly deteriorates and loses some of the vitamin C it contains.
RECIPE 4.
SALTING CABBAGE IN PIECES.
Cooking method:
We cut the cabbage into pieces, put it in jars, and pour each row
carrots, grated on a coarse grater, and chopped garlic. For a 3-liter jar - 1 head of garlic. Strongly do not stuff the cabbage!
The brine is prepared like this: for 1 liter of water - 2 tbsp. l. topped with salt and 150 g
sugar, 100 g 9% vinegar or 1 tbsp. l. essences, 100 g vegetable
oils.
RECIPE 5.
CABBAGE PICKLED WITH VINEGAR.
For 5 liters of cold water, take one bottle of vinegar, 2 cups of sugar.
1.5 cups salt, carrots. Cabbage cut into pieces, can be cut into 4 parts. Place in a bowl or barrel. Pour in brine and press.
Put in a room at room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and second
dishes.
Several possible options for mixtures for sauerkraut:
10 kg of cabbage, 25 g of cumin or dill seeds, 200 - 250 g of salt;
10 kg cabbage, 25 g cumin or dill seeds, 100 g dried berries
juniper, 200 - 250 g of salt;
10 kg of cabbage, 300 - 500 g of carrots, 25 g of cumin or dill seeds, 200 -
250 g of salt;
10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of parsnip root,
200-250 g of salt;
10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley roots,
celery and parsnips, 25 g cumin or dill seeds, 200-250 g salt;
10 kg cabbage, 300 g carrots, 200 g onions, 25 g dill or cumin seeds,
200 - 250 g of salt;
10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves;
10 kg cabbage, 500 g apples, 25 g dill or caraway seeds, 200 - 250 g
salt;
10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of cumin or dill seeds,
200 - 250 g of salt;
10 kg cabbage, 300-500 g carrots, 200 g apples, 25 g cumin seeds or
dill, 80 g dried juniper berries;
10 kg cabbage, 200 g cranberries (lingonberries), 100 g carrots, 25 g cumin seeds
or dill, 200 - 250 g of salt;
10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of seeds
cumin or dill, 200 - 250 g of salt;
RECIPE 6.
CABBAGE “PO-GEORGIAN”.
You will need:
- 1 medium head of fresh white cabbage;
- 1 table beet;
- 1 red hot pepper;
- 4 cloves of garlic;
- 100 g of celery greens;
- vinegar to taste;
- 1 tbsp. a spoonful of salt per liter of water.
Cooking method:
Cabbage cut into large squares, beets - thin slices,
chop celery and pepper.
Lay everything in layers, sprinkle with chopped garlic.
Pour a boiling solution of salt, water and vinegar, which should
completely cover the vegetables.
Leave for 2 days in a warm place, then in the refrigerator.
Unfortunately, cabbage cooked according to this recipe is not subject to
long-term storage.
RECIPE 7.
CABBAGE FESTIVE.
You will need:
- 4 kg of cabbage;
- 8-12 cloves of garlic;
- 250 - 300 g of beets.
For brine per 1 liter of water:
- 2 incomplete tablespoons of salt;
- 2 tbsp. spoons of sugar;
- 8 peppercorns;
- 4 bay leaves;
- ½ st. apple cider vinegar.
Cooking method:
Cabbage cut into large pieces. Place in an enameled pan, put sliced raw beetroot and thinly sliced garlic between the pieces of cabbage.
Boil the brine from water, salt, sugar, bay leaf and pepper. Remove from heat, add apple cider vinegar. Pour brine over cabbage. Close the pot with a lid. After 4-5 days, the cabbage is ready.