Sauerkraut in a jar, with a sweetish taste. Instant sweet and sour cabbage without vinegar

How to cook sweet cabbage for the winter

Sweet cabbage for the winter - vitamin salad instant cooking. will become delicious snack during the cold period both on the festive table and on weekdays. Ideal as a complement to various side dishes and main courses. Can serve as a dressing for soups.

Sweet cabbage recipe

The recipe is easy to prepare, due to the availability of ingredients at any time of the year. The salad has a spicy, sweetish taste and a crunchy texture. And it is stored for quite a long time, without losing its original characteristics.

Source: Depositphotos

Sweet cabbage for the winter - a tasty and aromatic snack

Product set:

2–2.5 kg of white cabbage;
500 g onions;
500 g carrots;
450–500 g sweet bell pepper;
200 ml sunflower oil;
150 g granulated sugar;
30–40 ml of 9% vinegar;
2 tbsp. l. salt.

Calculation for 20 servings. Cooking time - 100 min.

Marinating method:

Remove the top leaves and stalk from the cabbage head, otherwise the bitterness from it will ruin the entire salad. Shred the cabbage into narrow ribbons.
Cut the sweet pepper into strips.
WITH onions and carrots, do similar manipulations.
Mix all ingredients, remember carefully with your hands. Add sugar and salt, pour in vinegar and oil. Stir again.
Leave to infuse room temperature, for 40–45 minutes. You can do it longer until the juice is released.
Salad ready. Place it in sterilized jars, close and store in the cold.

Take the first sample after 1 day.

Like any pickled cabbage, sweet cabbage is served with various side dishes And meat dishes. Eat as a stand-alone salad, which improves digestion and increases appetite.

Pickled sweet cabbage

The essence of the method is to prepare a separate marinade, which is poured vegetable preparations. The unique thing is that the dish is ready to eat in 30–40 minutes.

Ingredients:

cabbage - 2 kg;
carrots - 1.5–2 kg;
garlic - 2 heads;
sunflower oil- 100 ml;
salt - 25–30 g;
sugar - 1 tbsp.;
vinegar essence - 1 tbsp. l.;
water - 1 l.

Quantity - 20 servings. Cooking time - 30 minutes.

Preparation procedure:

Cut the vegetables into arbitrary shapes, but preferably into narrow strips.
Squeeze the garlic or chop it finely.
Mix all ingredients.
Cook the marinade: dissolve the bulk ingredients and sunflower oil in water. When it boils, pour in vinegar.
Pour liquid over assorted vegetables. Start compacting gradually. First with a tool, then with your hands.
Cover with a lid and place a press on top.

Refrigerate the resulting mixture for 3-4 days. After this, place it in the prepared container and close it.

The salad is easy to prepare, and it is eaten faster than standard preparations. Due to the availability of ingredients, such stocks can be regularly replenished in winter.

The snack will be a pleasant vitamin supplement, which is important for maintaining immunity. Suitable for quick and light dinner, just boil the potatoes. Bon appetit!

Every year, when autumn comes, I always make sweet sauerkraut. Oh, just don’t think that she’s really sweet! This is normal sauerkraut, which tastes not sour, but more sweetish. This is exactly the type of cabbage we love, however, I want to say that I have been looking for its recipe for a very long time. For example, last year I tried more than five different recipes, they were all excellent, but the cabbage always turned out sourish.

You can ferment cabbage not only in a jar, but also in an ordinary bowl or pan, the main thing is to put some kind of weight on top. I also want to note that this recipe You can do it in two ways; more precisely, the cabbage will turn out crispy or not. In order for the cabbage to be crispy, you need to cool the marinade a little, and then pour it over the chopped vegetables. If you want the cabbage to be, on the contrary, not crispy, you need to pour almost boiling marinade over it, stir and be sure to cover with a lid.

500 grams of cabbage,

A couple of cloves of garlic

Liter of filtered water,

40 grams of rock salt,

200 gram glass Sahara,

Vinegar (scales showed 125 milliliters),

170 milliliters vegetable oil

So, if you like your cabbage crispy, then start the cooking process by pouring water into a bowl.

Grind the garlic cloves using a special press. Place it in water.

Add salt, sugar, and vegetable oil.

Bring the marinade to almost a full boil, pour in the vinegar, stir and set the pan off the heat for now.

Chop the cabbage and grate the carrots.

Combine everything, pour marinade.

If you want the sauerkraut to be less crispy, then first chop all the vegetables, then pour the hot marinade over them, without letting it cool a bit. Well, it goes without saying, cover the container in which you plan to ferment the cabbage with a lid.

I would like to note that this cabbage can be eaten immediately after the marinade has cooled. Therefore, this recipe can be classified as fast not only in terms of the cooking method, but also in the readiness of the cabbage.

Sweet sauerkraut, recipe with photo

None of the invited guests can resist such cabbage. Be sure to serve it in several bowls so you don’t have to run to the kitchen and add more.

Sweet sauerkraut

Main ingredients: Cabbage, Carrots, Sugar

Sweet sauerkraut It turns out crispy and very tasty. Unfortunately, this type of cabbage does not keep for a long time, so I suggest cooking it all winter from time to time. It is especially good for the holidays, since its taste is familiar to many from childhood, and the properties of cabbage will help your stomachs cope with the abundance of heavy food, which is always plentiful on holiday tables.

Ingredients for making sweet sauerkraut:

White cabbage 1 kilogram
Sweet carrots 1 kilogram
Salt 2 teaspoons
Sugar 2 tablespoons

Products not suitable? Choose similar recipe from others!

Glass jar, wooden stick, saucer, cup, kitchen knife, vegetable grater, paring knife, deep bowl, tablespoon, gauze.

Preparing sweet sauerkraut:

Step 1: Prepare the vegetables.

Vegetables need to be peeled and washed, top leaves removed from cabbage, and peeled from carrots. Wash everything and chop using a special grater for chopping vegetables.

Attention: do not forget to remove the stalk from the cabbage so that it does not spoil the entire salad.

If you don’t have a special grater, then chop the carrots using a regular grater, and cut the cabbage into thin strips.

Step 2: Sauerkraut.

In a large bowl or basin, combine the vegetables. Add salt to them and mix gently but thoroughly. There is no need to squeeze or crush; on the contrary, try to stir so carefully that the juice does not stand out at all.

Place the resulting salad in glass jar. Now you need to compact the vegetables very tightly so that the brine comes out. Cover the jar with clean and thick gauze, and place a saucer with a load on top, which can be, for example, a small cup filled with clean water. Leave the cabbage to ferment for 2 – 3 days. At the same time, every day, or better several times a day, you need to release gases from the jar. To do this, pierce the cabbage with a wooden stick. Pierce in several places and all the way to the bottom.

Step 3: Prepare pickled sweet cabbage.

As soon as the cabbage has fermented, you need to take it out of the jar, squeeze out the brine from it (but not just into the sink, but into a deep plate, we will need it later). Transfer the cabbage and carrots to a clean glass jar.

Mix the previously squeezed brine with sugar until smooth. Pour the resulting liquid into a jar with cabbage. Close the lid and leave for another 12 hours. Then pickled sweet cabbage will be ready. Store it in a cool place, but not for long, and it is better to eat it soon.

Step 4: Serve sweet sauerkraut.

Ready-made sauerkraut is very delicious salad appetizer. It turns out crispy and incredibly appetizing. Serve it in a separate saucer, garnished with pieces sweet and sour apples, dried plum, cranberries or green grapes and don’t forget to sprinkle it with aromatic sunflower oil.

Tips for the recipe:

– It’s not for nothing that I noted in the list of ingredients that carrots should be sweet. The fact is that the sweeter and carrots taste better, the tastier and sweeter the cabbage sauerkraut with it turns out.

– If you are uncomfortable fermenting cabbage in a jar or you ferment it right away a large number of vegetables, take a large enamel bowl or a special tub.

– You can pierce cabbage in a jar not only with a wooden stick, but also with a long knife, if its blade reaches the bottom of the container.

– Do not use for making sauerkraut iodized salt, as it can give bitterness.

Sweet sauerkraut

Sweet sauerkraut turns out crispy and very tasty. Unfortunately, this type of cabbage does not keep for a long time, so I suggest cooking it all winter from time to time. It is especially good for the holidays, since its taste is familiar to many from childhood, and the properties of cabbage will help your stomachs cope with the abundance of heavy food, which is always plentiful on holiday tables.

Sweet cabbage

Most housewives make preparations for the winter, but even in the warm season it’s nice to take a jar out of the pantry and treat yourself to delicious pickled vegetables. See how to make sweet cabbage.

INGREDIENTS

Cabbage 2 Kilograms
Carrots 2 Kilograms
Garlic 2 pieces
Water 1 Liter
Salt 2 tbsp. spoons
Sunflower oil 1/2 cup
Granulated sugar 1 Cup
Vinegar 70% 1 tbsp. spoon

1. Wash and chop the cabbage thinly, transfer it to a deep saucepan or bowl for easy mixing. We clean and wash the carrots, grate them coarse grater and transfer it to the container with the cabbage. Peel and finely chop the garlic, mix everything.

2. Make the marinade: pour water into a deep saucepan, after boiling, add salt and sugar, pour in sunflower oil, bring to a boil, and then pour in vinegar. After the marinade stops boiling, turn off the heat.

3. Pour hot marinade over cabbage and carrots. Mix well and begin to knead and compact the vegetables. It is convenient to do this with a potato masher. When the marinade has cooled, you can mash the vegetables with your hands.

4. Cover the workpiece with a lid and send it to a cool place, you can put it under a press. We keep everything cold for three days. Now our sweet cabbage is ready to eat.

Sweet cabbage - step by step recipe from photo to

Sauerkraut in sweet and sour sauce

Cooking time: Not indicated

My husband constantly asks me to pickle his cabbage. He literally eats it in jars. You won’t believe it, he even takes it to work in small containers. I don’t know what caused such a love for this vegetable.

You know, I'm a little upset that I have to make sauerkraut almost every weekend.

The thing is that sauerkraut, the recipe for which I have been using lately, is ready to eat in just two hours. Therefore, when I have a problem in that this appetizer unexpectedly runs out, I quickly prepare it and wait just a couple of hours, and then serve it to the table.

Of all the recipes that I have already prepared, the recipe for sauerkraut in sweet and sour sauce, it seems to me, the most successful. The cabbage really comes out moderately sour and a little sweet, I recommend that you definitely prepare this delicacy, believe me. You will definitely like it.

– carrots (you don’t have to add them),

– a glass of vegetable oil,

– 1 tablespoon of liquid honey (I forgot to take a photo of it),

- dining room spoon of salt,

- half a liter jar itself ordinary water,

– 1 Bay leaf.

To do this, pour water into the container.

Add bay leaf and salt to it.

Pour in vegetable oil and vinegar, add honey.

Bring the marinade to a full boil.

Remove from cabbage upper layer leaves. Chop the kaputi with a sharp knife.

Peel and grate the carrots.

Combine all the ingredients and add marinade to them.

After two hours, the cabbage will be completely saturated with the hot marinade and cool down; it can be safely served.

Sweet and sour sauerkraut: recipe with photo

Sweet and sour sauerkraut, prepared according to our recipe with photo, turns out juicy, crispy and very tasty. Great for fried meat. For preparation details, see our website.

Please tell me, who doesn’t like sauerkraut or pickled cabbage? It will probably be difficult to find such a person! Perhaps, of all the preparations that we try to prepare, these are some of the most beloved and popular!

It’s still too early to ferment cabbage. It's not too cold to store it yet. Unless you ferment it and store it in the refrigerator... But now is the time to prepare pickled cabbage. The cabbage has already gained strength and all the required vitamins, and therefore it will turn out tasty, crispy and healthy.

You can pickle cabbage and prepare it for the winter by screwing on the lids. But today we will cook marinated white cabbage quick cooking, which does not need to be rolled into jars. As a rule, the prepared snack can be eaten the next day. And it keeps well in the refrigerator for a whole month without losing its taste at all.

This appetizer is very convenient to prepare ahead of time, before any holiday. She is always welcome on the holiday table for any occasion. Whether it's a birthday or New Year!

I have accumulated a lot interesting recipes pickled cabbage. And I have already shared one of them with you. This is a very tasty one, which is prepared with beets and carrots. And today I’ll share a few more delicious recipes which I think you will like. It will be completely simple recipes, and the recipes are a little more complicated. And everyone can choose a recipe to their liking.

Delicious pickled cabbage

This very simple recipe makes it tempting to cook this cabbage quite often. Quick to prepare, quick and tasty to eat.

We will need:

cabbage - 1 fork per 2 kg
carrots - 1 pc.
garlic - 4 cloves

For the marinade:

water - 1 liter
salt - 2 tbsp. spoons
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
peppercorns - 10 pcs
cloves - 5 pcs.
bay leaf - 3 pcs
vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)

Preparation:

1. Chop the cabbage into thin strips. You can use special graters, knives or food processor. Or just cut it with a regular knife. But you need to cut it as thin as possible.

To make pickled cabbage crispy, use tight, strong forks to cook it.

2. Peel the carrots and grate them to Korean carrots.

3. Mix cabbage and carrots in a large container; it is good to use a basin for this purpose. No need to crush.

4. Cut the garlic into thin slices.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let simmer over low heat for 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Take out the bay leaf. And immediately, while hot, pour it into the cabbage and carrots. Mix carefully. Let stand until completely cool. Stir the contents periodically.

8. Transfer in three liter jar along with the marinade. There is no need to report to the very top. Place in the refrigerator overnight. The next day you can eat cabbage.

9. But it will be most delicious on day 2-3.

When serving cooked cabbage You can water it with olive oil or another. You can serve it as an appetizer or salad by adding chopped onions or fresh herbs. You can make a vinaigrette from it, it turns out very tasty and aromatic.

The cabbage itself has a sweet-sour-salty taste, it has a pleasant crunch, and it turns out very tasty! And although now pickled cabbage can be all year round You can buy it in the store, but it still won’t be as tasty as your own homemade one.

And as you can see, preparing it is absolutely not difficult, and it will take about half an hour.

Instant pickled cabbage with bell pepper

Cabbage prepared according to this recipe can be considered early ripening. It develops flavor very quickly and can be eaten the very next day.

We will need:

cabbage - 1 fork (2 kg)
carrots - 2 pcs (medium)
bell pepper— 1 piece (medium)
cucumber - 1 piece (medium)

water - 1 liter
salt - 1 tbsp. heaped spoon
sugar - 3 tbsp. spoons
vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Preparation:

1. Shred the cabbage using a food processor, grater or knife.

2. Grate the carrots and cucumber using a Korean carrot grater. Try to keep the straw long and neat. This way the salad will look very beautiful.

3. Peel the bell pepper and cut into long thin strips.

4. Mix all the ingredients in a large container; it is good to use a basin or large pan for these purposes.

Mix better with your hands so that the vegetables do not squash and release juice. No need to crush them!

5. Place the vegetables in a clean three-liter jar, scalded with boiling water, in a fairly dense layer. Lightly compact them with your hand or a spoon. There is no need to stack the jars all the way to the edge. Leave room for the marinade.

6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour boiling marinade over the vegetables. Let cool.

8. Place in the refrigerator. Store it there.

The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and a drizzle of oil.

Cabbage marinated with beets - Gurian cabbage

According to this recipe, the cabbage turns out tasty, crispy, moderately spicy and very beautiful. Good for any holiday table and for regular dinner With boiled potatoes, or for any other dish. Stores very well and for a long time in the refrigerator. The only drawback is that it gets eaten very quickly! But there is one more advantage that I didn’t mention above - it’s quick and easy to prepare!

We will need:

cabbage - 1 fork (2 kg)
carrots - 1 piece (medium)
beets - 1 piece (large)
garlic - 7-8 cloves
red capsicum - 1 pc (or 1 tbsp ground red)

water - 1 liter
salt - 2 tbsp. spoons
sugar - 1 glass
apple cider vinegar - 1 glass
peppercorns - 6-8 pieces
bay leaf - 3-4 pcs
vegetable oil -0.5 cups

Preparation:

1. Chop the cabbage fairly large pieces. You can first cut the forks into 4 parts right along with the stalk. Then cut each part into 4 more parts.

To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “disintegrate” the leaves.

2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.

3. Peel the garlic and cut into long thin slices.

4. At Gorky capsicum Clean out the seeds and cut into long strips. When working with pepper, it is better to use gloves.

5. Prepare a pan of suitable size. We place all the prepared ingredients in it in layers, one by one, repeating the layers several times.

6. Prepare the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5 - 7 minutes, remove the bay leaf.

7. Add vinegar and oil.

8. Pour the contents of the pan with the prepared boiling marinade.

9. Cover with a flat plate, which we lightly press down so that the brine is on top and the entire contents of the pan are hidden under it.

10. Let it cool and put it in the refrigerator for 4-5 days.

11. Serve as a snack.

This snack is very colorful and bright, can decorate anyone festive table. You can prepare it ahead of time, as it stores well. We often prepare this snack for the New Year! And she always comes to the right place on this day!

Since the snack is spicy, men love it very much. You can make it even spicier by adding an extra red pepper or ground red pepper.

Pickled spicy cabbage with ginger

Beneficial properties in combination with its unique qualities probably known to everyone. Have you tried making pickled cabbage with ginger? No? You have lost a lot! Make it once and then you’ll give the recipe to everyone!

We will need:

cabbage – 1 fork (2 kg)
carrots - 1 pc.
bell pepper - 1 piece
ginger – 70 gr
garlic – 4-5 cloves

For the marinade:

water - 1.5 liters
salt -3 tbsp. spoons
sugar - 5 tbsp. spoons
vegetable oil - 5 tbsp. spoons
ground black pepper - 0.5 teaspoon
bay leaf - 3 pcs
apple cider vinegar - 150 ml

Preparation:

1. Chop the cabbage into thin strips. Grate the carrots using a Korean carrot grater. Cut the bell pepper into long thin strips.

2. Cut the garlic into long thin strips.

3. Peel the ginger and cut into very thin, translucent circles.

4. Place everything in a saucepan of the appropriate size and mix gently. No need to crush.

5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove the bay leaf and add vinegar.

6. Pour boiling marinade over the contents of the pan. Press down firmly with a flat plate, which we use as a pressure. The brine should completely cover all the vegetables.

7. Cover with a lid and leave until completely cool. Then put it in the refrigerator. After 24 hours delicious and beautiful snack ready!

8. You can store this cabbage for a month in the refrigerator. Well, if it has to, of course!

This appetizer, just like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new look, unlike anything else. spicy taste. You know how delicious pickled ginger is. And here it’s also combined with cabbage. The recipe is finger-licking good!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

A long time ago, our neighbor shared this recipe with me. I liked it both in taste and original name. After some time, with the advent of the Internet in my life, I learned what interesting name- “kryzhavka” comes from the word “kryzh”, that is, cross. And everything turned out to be very simple, because it is into 4 pieces that we cut the cabbage when we want to marinate it according to this recipe.

We will need:

cabbage - (small forks, a little over a kilogram)
carrots - 2 pcs (medium)
bell pepper - 1 piece (optional)
garlic - 4-5 pcs
cumin - 0.5 teaspoon

For the marinade:

water - 1 liter
sugar - 3 tbsp. spoons
salt - 2 tbsp. spoons
apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
allspice -4 pcs
peppercorns - 5-6 pcs
vegetable oil - 0.5 cups

Preparation:

1. Cut the cabbage into 4 parts, leaving the stalk.

2. Boil water in a large saucepan. Add chopped cabbage and cook over medium heat for 10 minutes.

3. Remove cabbage parts using a slotted spoon and place in cold water so that they cool down as quickly as possible. As soon as the water becomes warm, it will need to be changed to cold again. And so on until the cabbage has completely cooled.

4. Chop the garlic as finely as possible, you can use a garlic press.

5. Grate the carrots using a Korean carrot grater. If you add bell pepper, cut it into thin strips.

6. Prepare the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Immediately turn off the fire.

7. Place cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.

8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.

9. Leave until completely cool. Then put it in the refrigerator for a day. We store it there.

10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or onion.

Pickled cabbage with vegetables and apples - a very tasty recipe

We will need:

cabbage - 1 fork (2 kg)
carrots - 3-4 pcs (medium)
bell pepper - 3-4 pcs
sweet and sour apples - 3-4 pcs.
garlic - 1 head
hot pepper - 1 pod

For the marinade:

water -2 liters
salt -4 tbsp. spoons
sugar - 1 glass
apple cider vinegar 6% - 3/4 cup
peppercorns - 15 pieces
allspice -5-6 pieces
cloves -5-6 pieces
bay leaf - 3-4 pcs

Preparation:

1. First cut the cabbage into 4 parts, and then each part again in half, either lengthwise or across, whichever you prefer. You don’t have to remove the stalk, this way the leaves will stick better.

2. Peel the bell pepper and also cut it into 8 pieces with long feathers. Hot pepper - in two halves. It is better to remove the seeds (use gloves when doing this).

3. Cut the carrots into slices no more than 0.5 cm thick.

4. Cut the garlic into long thin slices.

5. Cut the apple into 4-6 parts depending on the size, but just before putting it in a container so that they do not darken.

6. You can marinate cabbage with vegetables and apples either in a large saucepan or in jars. I marinate in a saucepan. Therefore, I first put cabbage in it and sprinkle a little garlic. Then carrots, peppers, hot peppers and again garlic. And the apples will go last.

6. Prepare the marinade. To boil water. IN hot water put all the ingredients for the marinade, except vinegar.

7. Boil the marinade for 5-7 minutes, then add vinegar. Wait until it boils again and turn off the gas.

8. Cut the apples, you can directly with the seeds. And immediately pour boiling marinade over it. Remove bay leaf.

9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover with a lid and leave until completely cool.

10. Then put it in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.

The cabbage turns out tasty and crispy. All vegetables and of course apples are also very tasty.

Pickled cabbage in Georgian style

I also suggest watching the video recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, but everything is prepared almost the same.

Here, admire how beautiful it is!

Features of preparing delicious pickled cabbage

You can pickle not only white cabbage. Almost all varieties are suitable for this. They marinate both red cabbage, Peking cabbage (Korean chim-chim, or chamcha), and colored cabbage.
For marinating, you should choose tight, dense forks. From such heads of cabbage, the snack always turns out crispy and tasty.
you can cut forks into strips, large or small pieces, or even in quarters
You can pickle only cabbage, or you can pickle it together with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries

Garlic is almost always added, onions are added less often. If you add onions, the cabbage will have an “onion” taste.
a variety of peppers, coriander, cumin, rosemary, bay leaves, and cloves are used as spices
sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
It is advisable to remove the bay leaf after boiling the marinade so that it does not give off bitterness. Although someone doesn't clean up. But when I was studying, they taught me how to clean.
You can use apple, grape, table vinegar 9%, essence. You can replace all this with lemon juice or even kiwi.

And all this variety will help you cook perfectly. various options pickled cabbage. Change the spices a little and the taste will be completely new. Add certain vegetables, and the appetizer will take on a new color and new notes of taste. And by manipulating the peppers, we get a spicy, not too spicy, and not at all spicy appetizer.

I really like to “play” with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can paint absolutely any “tasty” picture called “Pickled Cabbage”. And although the name is not entirely poetic, it is still very culinary!

Bon appetit!

The unusual thing about the recipe for sauerkraut in jars is that the resulting cabbage has a sweetish taste.

Sauerkraut in a jar, with sweetish taste I immediately really liked it and decided that this recipe should be in my culinary collection. You might also like this cabbage.

For a 3 liter jar

INGREDIENTS:

2 kg cabbage
1 carrot
2 tbsp. spoons of salt
3 tbsp. spoons of sugar
caraway seeds, dill (optional)
1 liter of cold boiled water
PREPARATION:

Wash the cabbage and chop finely. Peel the carrots, wash them and grate them on a coarse grater. Combine cabbage with carrots, mix well, squeezing lightly. If you like cumin or dill, add them.

Place the prepared cabbage tightly in three liter jars. Sprinkle salt on top and pour in cold boiled water. Leave the cabbage in this state for 3 days at room temperature. During this time, we pierce the cabbage to remove the bitterness. During fermentation, juice will be released and it may possibly flow out of the jars, so first place the jars in any containers, for example, in deep bowls. Do not pour out the juice that has leaked from the cans.

After 3 days, add sugar, pour the released juice on top, shake the jars so that the sugar dissolves, or you can drain part of the brine, add sugar, stir until the sugar dissolves and pour the brine over the cabbage. Then we close the jars with plastic lids and immediately put them in the refrigerator or any cold place. The next day the cabbage is ready. Let's fill it up vegetable oil, add thinly sliced onion and the snack is ready. Oh, how delicious it is!!!