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

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

Essential Ingredients:

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

How to salt cabbage at home - recipe:

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

How to pickle cabbage with beets

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

Essential Ingredients:

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

How to salt cabbage in brine:

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

How to quickly pickle cabbage

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

Essential Ingredients:

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

How to pickle cabbage in a jar:

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

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

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

Essential Ingredients:

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

How to salt cabbage for the winter in banks:

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

Recipe for pickling cabbage in jars with apples

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

Essential Ingredients:

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

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

How to pickle cabbage so that it is crispy

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

Essential Ingredients:

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

Step-by-step cooking instructions:

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

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

With the onset of cold weather, the simplest very useful and also delicious is sauerkraut salad. All you have to do is take a cabbage and add to it a thinly sliced \u200b\u200bonion in half rings flavored with vegetable oil and a delicious salad is ready.

But at the same time the question arises: where to get the main ingredient, that is, sauerkraut.

Many young housewives prefer to buy ready-made salted cabbage in a store or in the market, believing that this saves their time. In fact, you can cook the cabbage yourself quite quickly and quite simply.

We suggest you use the many times proven method of pickling cabbage in jars in a cold way. A cabbage cooked in this way comes out crispy, not salted and very tasty! Try it yourself and see for yourself!

Taste Info Vegetable snacks

Ingredients

• Cabbage - 1 kg;
• Small carrots - 1 pc.;
• Bay leaf - 3-4 pcs.;
• Allspice - 4-5 pcs.;
• Marinade
• Water - 1 L;
• Kitchen salt - 1 tbsp;
• Sugar sand - 1.5 tbsp

How to cook and quickly salt cold cabbage in jars

Let's start with a rather important point - buying cabbage. Not every cabbage is suitable for salting, and this must be remembered. We choose a head of cabbage of exclusively white color and slightly flattened shape. Typically, these types of cabbage are ideal for pickling.

We decided on the choice and now directly go to the recipe - pickling cabbage in jars in a cold way.

The advantage of this method is that you do not have to guess how much salt you need to take to make the cabbage really tasty. In our recipe, everything is already taken into account!

First, prepare the marinade. To do this, put a saucepan with water on the stove, pour salt and sugar according to the recipe, add bay leaf and allspice. Leave to boil. As soon as the marinade begins to boil, remove it from the heat and leave to cool.

Meanwhile, we will take care of cabbage.

Remove the top sheets from the head, rinse it under running water. Then, for the convenience of the shredder, we divide the head of cabbage into parts that will be convenient to hold in your hand. We have a small cabbage, so it was enough to divide it into four parts.

Put the cabbage in a large bowl and then peel, wash and rub the sweet carrot on a coarse grater.

We combine cabbage and carrots together, mix and gently rub with our hands. Then we begin to fill the cleanly washed jars with cabbage.

We lay gradually and condense with a wooden crush or potato crusher.

We fill the jars filled with cabbage with the marinade that has cooled by this time. He must cover the cabbage completely.

Our work on this is completed. We leave cabbage in the kitchen at room temperature, it should be salted in about three days.

On the second day, start periodically (3-4 times a day) to pierce the cabbage in a jar with a wooden skewer (to the bottom) so that air comes out.

From the beginning of fermentation, it is better to put the jars in a deep bowl so that the marinade does not spill on the table.

After the salting of cabbage in jars in a cold way acquires the proper taste, feel free to put it in the refrigerator by closing it with a plastic cover.

As you can see, everything is very simple, and most importantly the cabbage comes out very tasty!

Every housewife wants to know how to ferment cabbage so that it is crispy and tasty.

After all, this blank is a real lifesaver for your table in winter.

With sauerkraut, you can cook various vegetable salads and vinaigrettes, toppings for pies and, of course, the famous Russian cabbage soup.

Today we will tell you how to salt cabbage to crunch, and all who tried to compliment your culinary art.

Crisp cabbage pickle in brine

The surest way to salt the cabbage so that it crunches is to cook it in brine. Because according to such a recipe it does not need to be wrinkled to separate juice.

• 2-2.3 kg of cabbage
• 2 medium carrots
• 3-4 bay leaves
• several peas of black or allspice as desired

Brine:

• 1,5 l of water
• 2 tbsp. tablespoons of large non-iodized salt
• 2 tbsp. tablespoons of sugar

How to ferment cabbage to crunch:

1. Prepare the brine by dissolving salt and sugar in warm boiled water until grains disappear.

2. Peel the cabbage from the top leaves and chop with a knife or in a combine.

3. Grate the carrots on a coarse grater. Mix cabbage with carrots.

4. Transfer to a clean jar, tamping a little. Between layers, lay a few bay leaves and peppercorns.

5. Pour the brine into the jar so that it completely covers the cabbage.

6. Do not cover the jar tightly with a lid or gauze folded into several layers. Put in a bowl, because during fermentation, the brine will rise and may overflow.

7. Leave kvass in the kitchen for 2-3 days. See that the top layer of cabbage is covered with brine. Once a day, pierce the cabbage in a jar with a thin wooden stick.

Whether cabbage is ready, is determined by taste, you should like it, but be slightly unfinished.

How to salt cabbage to be crispy

Ingredients for a 3 liter jar:

• cabbage - average head of cabbage
• carrots - 1 average
• salt - 20 g per 1 kg of cabbage
• 3 tbsp. tablespoons of sugar
• caraway seeds or dill

  Order an energy saver and forget about the former huge costs of light

How to salt crisp cabbage recipe:

1. Cabbage is chopped with the same not too thin strips and poured into a large container.

2. Grate the carrots on a coarse grater. Add it to the cabbage. Put salt and spices there.

3. Mix everything, but do not crumple. And put it in a jar, pressing, without reporting to the top about 7-8 cm.

4. Add a little boiled water so that the cabbage is covered.

You can not add water, but if after a day the cabbage did not produce the right amount of juice, then you need to add boiled water.

5. Place a can of cabbage in a clean, deep bowl in case the brine spills. It must be poured back into the jar.

Sauerkraut 3-4 days. At the same time, pierce the cabbage with a long stick to the bottom every day so that the accumulated gases exit.

6. After this time, drain the brine from the cabbage into a deep plate, add sugar to it and stir to dissolve. Pour back into the jar.

If sugar is put immediately, the cabbage will peroxide stronger and will not be stored for so long. And you can add sugar to taste already when serving.

7. Close the cabbage with a lid and put in the refrigerator or cellar.

You can start harvesting in a week. At this point, nitrates pass into nitrites and already become not so harmful to the body.

1. The right amount of lactic acid, due to which cabbage is fermented, is gained by natural sugars, the largest amount of which occurs only in late autumn. Therefore, according to the old folk calendar, salting is recommended only after the Protection of the Day (October 14).

2. Cabbage should not be frostbitten, otherwise it will turn out soft, the stump is light on the cut, the dark one lay for a long time in the warehouse.

3. On women's critical days, cabbage is not salted, it turns acidic, soft and covered with mucus.

4. The same will happen if you salt in the full moon or on the waning moon. Only on the growing, ideally on the 5th or 6th day after the new moon.

5. There is a sign that cabbage must be fermented on the men's days of the week - Monday, Tuesday, Thursday. They also recommend salting only on those days in the name of which there is the letter "P", that is, on Tuesday and Thursday.

6. Put the carrots a little, on a 3-liter jar - 1 piece, otherwise the cabbage will be soft.

7. If you salt the cabbage with cucumbers, they will be crispy and very tasty, but the cabbage itself will go only for stewing, cabbage soup and borsch.

Salting cabbage in 3-liter jars.

RECIPE 1.
  FAST COOKING Cabbage.

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

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

Recipe 2.
  ONE 3 LITER BANK

We will need:
  1 large head of cabbage
  1 medium carrot
  1 tbsp. spoon of sugar
  salt to taste

Cooking sauerkraut:
  Cabbage, wash peel off the integumentary leaves. Cut in half and finely chop.
  We put all this in an enameled cup or basin - it all depends on the amount of cabbage that you decide to salt for the winter.
  Then mash it with your hands (like dough) so that cabbage juice stands out, and
  cabbage will become translucent. At the same time, little by little it is necessary to salt the cabbage - and it will be more convenient and faster to mash it.

Try the cabbage all the time to taste, I salt to taste - in the end, cabbage
  there should be a few salts than necessary - the salt will then go away when the cabbage is sour.

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

Peel the carrots and grate.

Attention! Put carrots in cabbage only when you are ready to put it in a jar - you do not need to mash carrots with cabbage - it will not taste good.

Mix gently
  When all the cabbage is laid, it is necessary to put oppression.
  I use the usual nylon cap as oppression - it’s quite
  enough for that amount.
  Press the lid thoroughly, condensing the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to raise it up. Without oppression, the cabbage will be loose and soft, but we need dense and crispy.
  So we finished salt cabbage for the winter, we got a full 3
  liter jar.

But a lot of cabbage juice came out. Never pour it out!
  The laborious process of pickling cabbage for the winter is over, but this is not yet
  all!
  It will be ready only in three days.

Our further actions are as follows:
  We put a jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will be on the table. By the way, and here we put that small jar of juice next to it on the table (everything will also roam there).
  Cabbage will ferment at room temperature for 3 days.
  All this time you will need to free her from morning and evening
  the resulting gas - hydrogen sulfide - the smell is certainly not a pleasant one ...
  but tolerant, the main thing is not to leave it in the cabbage. For this it will be necessary
  pierce it to the bottom with a thick knife - as the gas comes out you will see and
  you will feel.

On the first day it will be a little, on the second more, and by the evening of the third
  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 go out.

When you pierce the cabbage, you need to remove the lid, then lay
  back to the bank, because it will fulfill the role of oppression.

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

The last time we pierce the cabbage thoroughly “squeeze” all hydrogen sulfide out of it, take out the “oppression”, pour the juice from a half-liter can, close it with a capron lid and put it in 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 in cabbage,
  therefore it’s not worth pouring juice from a can if it does not fit all,
just let it stand in the refrigerator next to a 3-liter can, and after a day or two you send it there, otherwise the cabbage will not be so juicy and crispy.

RECIPE 3.
  SALT THE CABBAGE IN THE ENAMELED BUCKET.

We take products in the following proportion:
  per 10 kg of cabbage:
  200 - 250g of salt.
  Optionally, to improve the appearance and taste, you can add:
  500 g of carrots, grated on a coarse grater or cut into narrow strips;
  and / or 1 celery root;
  or 1 kg of whole or sliced \u200b\u200bapples;
  or 100-200g lingonberries;
  cumin - to taste.

Chop the cabbage and mix evenly with table salt. For
  put salted cabbage in a wider container and
  withstand 0.5-1 hours. Next, put the cabbage in a bucket (pan or in
  cans) tightly sealing to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole leaves of cabbage, protecting it from damage. Place a clean piece of white cloth on top, on top of it a wooden grate (you can plate a suitable diameter), on which to put oppression. As a yoke, you can use a can of water. About a day later the grate (or plate) should immerse 3-4 cm into the juice released from the cabbage.

Fermentation of cabbage gives off gases with an unpleasant odor. 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 gas evolution stops.

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

Put ready cabbage in 3 liter cans and put in the refrigerator.

After removing the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, as cabbage left without brine quickly deteriorates and loses part of the vitamin C contained in it.

RECIPE 4.
  Salting Cabbage in Chunks.

Cooking method:
  We cut the cabbage into pieces, put in jars, and pour each row
  coarsely grated carrots and chopped garlic. On a 3 l jar - 1 head of garlic. Do not stuff cabbage!

The brine is prepared as follows:  per 1 liter of water - 2 tbsp. l with salt and 150 g
  sugar, 100 g of 9% vinegar or 1 tbsp. l essences, 100 g of 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 of salt, carrots. Chop cabbage into pieces, can be cut into 4 parts. Place in a pan or barrel. Pour in brine and press.
  Put in a room temperature room for 3-5 days.
Pickled cabbage can be served as a snack and to the second
  dishes.

Several possible mixes for sauerkraut:
  10 kg of cabbage, 25 g of caraway seeds or dill, 200 - 250 g of salt;

10 kg of cabbage, 25 g of caraway seeds or dill, 100 g of dried berries
  juniper, 200 - 250 g of salt;

10 kg of cabbage, 300 - 500 g of carrots, 25 g of caraway seeds or dill, 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 parsnip, 25 g of caraway seeds or dill, 200 - 250 g of salt;

10 kg of cabbage, 300 g of carrots, 200 g of onion, 25 g of dill or caraway seeds,
  200 to 250 g of salt;

10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 to 4 bay leaves;

10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g
  salts;

10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of caraway seeds or dill,
  200 to 250 g of salt;

10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of caraway seeds
  dill, 80 g of dried juniper berries;

10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of caraway 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
  caraway seeds or dill, 200 - 250 g of salt;

RECIPE 6.
  CABBAGE "IN GEORGIAN".

You will need:
  - 1 average head of fresh cabbage;
  - 1 table beet;
  - 1 red hot pepper;
  - 4 cloves of garlic;
  - 100 g of green celery;
  - vinegar to taste;
  - 1 tbsp. tablespoon of salt per 1 liter of water.

Cooking method:

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

Lay everything in layers, sprinkled with chopped garlic.

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

Put 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 HOLIDAY.

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. tablespoons of sugar;
  - 8 peas of pepper;
  - 4 bay leaves;
  - ½ tbsp. apple cider vinegar.

Cooking method:

Cut cabbage into large pieces. Put in an enameled pan, between slices of cabbage put sliced \u200b\u200braw beets and finely chopped garlic.

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

The recipe for salting cabbage will not be a novelty for anyone. We salted cabbage most often in the fall, for this purpose it is best to take late varieties of cabbage. The forks must be at least 1 kg in weight. Otherwise, it will not have enough trace elements and vitamins necessary for fermentation during salting.

I remember from childhood, pickling cabbage was a whole ritual. The whole family was connected to the process. First, my parents and I went to the greengrocery store, where in the late autumn we brought mountains of cabbage, stood in line and bought a lot of cabbage. Since we had a small kitchen, we cooked cabbage in a large room on a folding table. And began the "dancing with tambourines" around the table. Mom, sister and grandmother and I chopped cabbage, grated or chopped carrots. Dad right on the table in batches rubbed cabbage and carrots with salt, then everything was rammed into large enameled pots and buckets. This sauerkraut was enough for us until mid-spring. So during my childhood, cabbage was pickled for the winter. Nowadays, it has become much easier, we no longer salt the cabbage in such large quantities. In recent years, mom began to salt cabbage in three-liter jars. She especially liked the recipe, where the cabbage was simply poured with pickle. Below are two recipes for pickling cabbage in jars.

Ingredients:

• Cabbage 2 kg
• carrots 500 grams,
• salt 40 grams
• sugar 20 grams
• dill seeds 1 teaspoon,
• bay leaf 2-3 leaves

How to pickle cabbage in a jar recipe

Cabbage finely chop. Grate carrots on a coarse grater.
  Put everything in a cup, add salt, sugar, dill seeds, bay leaf.
  Stir, rubbing cabbage, carrots with salt and sugar.
Then put the cabbage in parts in two or three-liter jars, ramming each layer with a fist. Cover the jar with a lid. My one and a half kilogram swing of cabbage fit in a two-liter jar.
Usually I cover the jar with an inverted lid, without closing it tightly so that the gas generated during fermentation does not accumulate. I put a jar of cabbage in a deep plate so that the brine formed during fermentation does not stain the table. Leave the cabbage at room temperature for 3-4 days. During fermentation, periodically pierce the cabbage through with the help of a long handle of a ladle or a knife so that the gases formed leave the cabbage; if this is not done, then the prepared cabbage will have an unpleasant smell. When the fermentation is over, the cabbage is ready, the can can be removed in the refrigerator. Now with it you can cook or other salads, as well as cook acidic.

How to quickly salt cabbage with pickle in a jar

Ingredients:

• Cabbage 2 kg
• carrots 500 grams,
• water 1 liter
• salt one tablespoon with a slide,
• dill seeds 1 teaspoon,
• pepper black peas 3-5 pcs.,
• bay leaf 2-3 pieces.

Chop the cabbage as in the previous recipe, grate the carrots on a coarse grater. Mix the cabbage, carrots, dill seeds, and mash them slightly with your hands. Fold in cylinders and tamp. Cook the brine, cool.
Pour the cabbage, leave it on the table for 3-4 days, periodically piercing the cabbage in a jar with the handle of a ladle so that the gases formed leave. If you are in a hurry and there is no time to wait a few days, then you can pour the cabbage with hot brine. The next day, you can try salted cabbage.
Put ready cabbage in the refrigerator. Bon Appetit.

Just as quickly, cabbage can be salted with beets, it turns out incredibly tasty, crisp and fragrant cabbage. You can also eat it the very next day. The recipe is on the site and you can see it

And according to what recipe do you cost cabbage? I would be very glad if you share your recipes for salting cabbage.