Often in the cold season, I really want not just a simple lunch and dinner, but something more appetizing and spicy. From here questions arise, how to salt cabbage, how to preserve its crispness and give it a spicy taste.

Ferment appeared in ancient times, as the simplest way to preserve food, when people still did not know how to get salt. However, there is a fundamental difference between pickling and sourdough, which is manifested not only in the method of preparation, but also in taste.

Salting will be a more effective and reliable way to preserve cabbage, while pickling means that the product remains in a cool place after the fermentation process is completed due to the presence of bacteria in the cabbage. Salt cabbage is much easier than fermenting. However, in order to brighten up the taste, salted cabbage necessarily requires some additives: dill, parsley, carrots, etc. Sauerkraut does not require this and it can even be called a useful product due to the lack of salt content, which, as you know, has the ability to retain moisture.

Cooking Technology Basics

To properly salt the cabbage, you need to have certain knowledge.

They apply to all salting methods, regardless of flavors:

• Used "late" cabbage, which has ripened just before the frost.  It will have a minimum sugar content.
• For a sweet touch in taste, it is customary to add grated carrots, but you can do without it.
• Cabbage is salted in a jar, an enameled bucket or a wooden tub. Plastic containers are better not to use.
• The required amount of salt is calculated as follows: for every 20 kilograms of cabbage, 400 grams of salt will be used. You can do a little more, but no less.
• A load is placed on top of the cabbage rammed in a container so that it releases juice. It is advisable to pour the excess liquid into a separate jar, and put the future snack in a cold place.
• When the cabbage is completely ready (usually this time does not exceed 3-4 days), add the juice back.

How to quickly salt the cabbage at home?

Quickly salt the cabbage, in fact, is very easy and this process will not take you much 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 crops or one large. Take a two-liter jar and tightly lay the cut 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 vinegar.

Due to its presence in the finished dish, people suffering from diseases of the gastrointestinal tract, such an appetizer is undesirable.

Dip the cabbage whole and you can eat it the very next day.

Salting recipe in jars for the winter

You need:

• white cabbage - 6 kg;
• carrot - 7-8 pcs.;
• parsley a couple of leaves;
• pepper;
• salt - 1 cup;
• exactly half the sugar.

Chop the vegetables finely. Shuffle manually and distribute them across the containers. Try not to squeeze so that they do not let the juice out ahead of time. From a given amount of ingredients, you should get three three-liter jars of delicious snacks. Do not forget to pre-pour boiling water over them and wipe dry. Put the spices indicated in the recipe in the middle.

Next you need to cook the marinade. Boil 7 liters of water, add salt and sugar to it. Fill the cabbage completely. In addition, you still have some left. Do not pour it out, but put it in the refrigerator. After a couple of days, when the snack absorbs liquid, you will need to fill it again. Cabbage in banks for a 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 pepper (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 plates. You can cut it into slices, depending on your preference. Tamp the vegetable slices into a 5 liter pot.

It's time to tackle the brine. Boil a liter of salt water with spices, remove the marinade from the heat and introduce vinegar into it. Pour in the resulting liquid cabbage and cover it on top, just do not put the load. Take away for a day in a secluded place and after this period the cabbage with beets will already be such that you 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.

Grind the cabbage, and cut the carrots into strips or grate. Mix it all by hand and tamp in a jar, laying also the specified spices. Then the turn of the brine - boil one and a half liters of water, putting salt and sugar in it.

Warm the marinade completely pour the cabbage. Place the jar in a plate with high sides and cover it with a cloth on top. If you still have a pickle, then put it in the refrigerator and pour the pickle if the cabbage will absorb too much moisture. The can is put in place with an average temperature of several days.

With apples

You need:

• white cabbage - 2 kg;
• carrot - 400 g;
• apples - 3 pcs.;
• a couple of leaves of parsley;
• peppercorns;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons.

Grind 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 to make it convenient to pour the marinade.

Cook the brine. To do this, boil one and a half liters of water with salt and sugar. Pour the cabbage completely with a hot marinade so that it is completely covered with liquid. Leave it to be salted for 3-4 days at medium temperature.

Do not forget to stir the appetizer with a stick of wood to let out fermentation gas.

Spicy salted cabbage

You need:

• cabbage - 10 kg;
• carrot - 0.5 kg;
• caraway seeds - 2 tsp;
• coriander - ½ teaspoon;
• pepper;
• salt - ½ cup.

This recipe does not involve adding hot marinade at the very beginning. The vegetables are finely chopped, and then rubbed by hand with salt and the indicated spices, until they release a sufficient amount of juice.

Tamp the future appetizer tightly in a jar or barrel, only line the bottom ahead of time with the remaining cabbage leaves, previously washed. Place the cabbage for several days under oppression at normal temperature.

Periodically remove the emerging foam and let the gas escape so that the cabbage does not have an unpleasant odor in the future.

Hot Appetizer with Peppers and Garlic

You need:

• white cabbage - 2 kg;
• carrot - 1 pc.;
• hot pepper pod;
• sugar - 1 tbsp. a spoon;
• salt - 1 tbsp. a spoon;
• garlic - 3 cloves;
• horseradish - 30 g.

Divide the cabbage into 4 slices by removing the stem and leaves from above, and then finely chop. Cut the pepper, remove the core from the inside and select all the seeds. It is best to do this by wearing gloves, as it is difficult to wash your hands after cutting pepper. Finely chop it into strips.

Garlic can be minced with garlic presses 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 starter culture, it is better to use a glass jar. Tamp the cabbage tightly into it. After this, you need to do the cooking of the brine. A liter of water is boiled with salt and sugar, and then mixed to completely dissolve. Pour the marinade with the resulting cabbage so that it completely covers it, and send it to be salted for 3 days under oppression at standard temperature.

With dill grains

You need:

• white cabbage - 6 kg;
• salt - 2 tbsp. spoons;
• dill (seeds) - 3.5 tbsp. spoons.

Chop the cabbage finely and grind it together with salt and dill seeds. Wait until it releases the juice, however, do not overdo it, otherwise the cabbage will soften and taste bad.

Tamp the appetizer tightly in the pickling container and place the yoke on top. Pay attention to the fact that the cabbage must be completely covered with the secreted juice. The salting process will last 3-4 days at an average temperature. Do not forget to remove the emerging foam and pierce the cabbage with a stick to exit the fermentation gas.

Fast salting of cabbage was not available to our ancestors. Once salt was valued more than gold and was a frequent guest not on every table. Preserving foods in the absence of preservatives was not easy. Previous methods required a long exposure of the workpieces under strictly specified conditions.

Our capabilities allow us to add various spices and spices to the food, with which the food becomes richer in taste, canned faster and better stored. Salt, which we generously put in billets, prevents the growth of pathogenic microorganisms and inhibits the fermentation process. Salted cabbage no longer needs to be kept at room temperature for weeks, waiting for it to become suitable for long-term storage. A variety of recipes will allow you to bring the product to the desired quality in just a few days or even hours.

Actually there is no difference, the terms refer to the same process. By salting is meant a preservation method in which the main role is given to lactic acid.

This component is released during the natural fermentation of fruits and vegetables, gives the dish a specific taste and is a guarantee of the safety of products. Only the processing of various kinds of crops is described in various terms. So, for example, apples “wet”, cucumbers “salt”, and “sauerkraut”.

Despite the differences in the names, the essence of this does not change. Everywhere, the preservative is lactic acid and partially salt, which controls the fermentation process, protects the product from souring, and accelerates salting, thereby reducing the cooking time.

In the days when salt was an expensive pleasure, pure fermentation was used in the villages. Cabbage was cut, laid under oppression and, without air, was fermented in its own juice.

So that the product does not deteriorate, it had to be tamped hard. At the slightest ingress of oxygen, lactic fermentation could stop, and the cabbage would simply rot. Long exposure guaranteed reliable preservation and storage for a long time.

Ready cabbage was placed in a cold room. At low temperatures, lactic acid bacteria reduced activity. However, the fermentation process did not stop, and the product became acidic over time.

Salt, which is actively added in modern recipes, not only additionally preserves the product, but also inhibits the growth of lactic acid bacteria. Therefore, cabbage, fermented with the use of salt, can be stored much longer.

The basics of salting cabbage

For conservation to be successful, four important conditions must be observed:

• choose a vegetable of the appropriate variety;
• protect the product from spoilage;
• create an environment suitable for the development of lactic acid bacteria;
• bring all work surfaces in perfect condition.

How does salting happen? The lactic acid bacteria that are present on the leaves of the vegetable ferment the sugars contained in the cabbage. Accordingly, the more simple carbohydrates in the vegetable, the more active the conservation. That is why you need to choose varieties with the optimal chemical composition. Otherwise, sugar will have to be added.

To prevent harmful microorganisms from developing along with lactic acid bacteria, try to remove air from the product as much as possible.

To do this, cabbage should be well condensed. It is better to spread the product in small layers and carefully crush each of them.

It is advisable to put oppression on top, then the cabbage will drown a little in its own juice. As oppression, you can use a well-washed stone or a container of water. A press is placed on top of the workpiece. You can use a flat plate or made with your own wooden disc. And already directly put on the press weighting agent.

For the development of lactic acid bacteria, a temperature of 15 to 22 ° C is needed. Therefore, after all preparations, the cabbage should be left at room temperature. Further, when the product gains enough acid, the activity of the bacteria must be reduced by removing the workpiece in a cool place. In villages, it is usually put in a cellar, where the temperature is kept within 8-12 ° C. And the finished product should be stored in the refrigerator at 0-2 ° C.

And, of course, during cooking, do not forget about cleanliness. Thoroughly rinse all appliances, dishes, sterilize jars. We thoroughly clean the vegetables. Cut off the corrupted parts. In general, we prevent dirt from entering the product.

The best varieties of cabbage for pickling and pickling

For pickling and pickling, mid-early and mid-late cabbage varieties and hybrids are best suited, in which the ripening period from emergence to complete heading is 115-160 days.

The most popular of them are:

• "Glory";
• "Present";
• Midor
• "Merchant";
• "Dobrovodskaya";
• "Krautman."

Cabbage of these varieties forms a large head of cabbage with a small stalk. The mass of one vegetable can reach 3 kg. The inner leaves are white or greenish, very densely collected, strong, juicy, sweet, contain a large amount of carbohydrates.

Cabbage of these varieties lies well even without salting. A pickled, made according to all the rules of the harvest, it turns out delicious and crispy, can be stored until next season.

Preparation: place, tools, raw materials

Sauerkraut is not a laborious process. The bulk of the work fits in just three stages. Before laying vegetables must be peeled, cut and salt.

We wash the cabbage. We remove the spoiled leaves, cut off all the defects. Cut the stump. Leave a clean white head of cabbage. We do the same with other ingredients. If we put carrots, it means that we also clean it and remove all spoiled places.

We will cut the vegetables on the table. Prepare the place, removing all unnecessary. You can chop cabbage on both plastic and wooden boards. For cutting, in addition to the usual universal kitchen knife, it is convenient to use a special knife-shredder or grater-shredder.

If the brine is prepared separately, we will select a suitable container for it. If the cabbage is simply rubbed with salt - we will prepare a capacious bowl or basin in which we will mix everything with our hands.

Stack vegetables in acid-resistant dishes. An enameled pan is suitable for this. But some recipes include laying cabbage immediately in banks. If vegetables are souring in a wide bowl, they must be crushed with oppression so that the product disappears under a layer of juice or brine.

Vegetables in jars will also produce juice. Therefore, if the containers are filled to the top, it is better to put them in the basin so that the liquid flows into it, and not on the floor.

When the cabbage starts to ferment, gas will accumulate in it. Its excess can spoil the taste of the finished product. Therefore, we will periodically pierce the workpiece with a wooden stick, releasing the excess. During fermentation, a froth cap will appear on the cabbage, which must be carefully removed with a clean spoon.

Remember that any items that we touch on the product: knives, boards, spoons, must be thoroughly washed and doused with boiling water. The same applies to containers - pots and jars.

If we cook cabbage at a time, then the cans can not be sterilized, but washed with soap or soda, doused with hot water. Close the blank with a clean plastic lid. In this form, it can be stored no longer than three months.

Winter cabbage pickling recipes

Almost every family has its own recipe. In what way do not sauerkraut! It is ground with salt, soaked in cold brine with the addition of vinegar, poured with salted boiling water.

Especially good cabbage with the addition of various spices and spices. Cranberries, peppers, beets, carrots, onions, garlic, etc. are placed in the blanks. All this, of course, affects the quality of the finished product. Sauerkraut can be different.

Salting cabbage with beets

Thanks to beets, the blanks acquire a beautiful shade, an unusual taste, additionally enriched with vitamin supplements.

Structure:

• cabbage without a stalk - 5 kg;
• root crops of carrots - 0.5 kg;
• beets without peel - 250 grams;
• bulgarian pepper - 0.5 kg;
• several small onions;
• bay leaves, allspice peas, caraway seeds, cloves;
• salt - half a cup.

Shredded vegetables, except onions, shred or cut into strips, grind together with salt and seasonings, using a large basin. In the middle of the workpiece we place the onion turnip.

We set the container in the basin, cover it with gauze on top so that dirt and dust do not get. Leave to roam at room temperature. During the day, pierce the cabbage with a wooden stick several times. We follow the process. Cabbage readiness is determined when foam ceases to stand out. It may take 2 to 4 days to prepare.

We close the cans with plastic caps. If you need to preserve cabbage for a long time, fill the vegetables with boiled vegetable oil in a layer of 1 cm.

In jars of pepper and garlic

This recipe allows you to ferment cabbage in a hot way. We cook vegetables, clean the main component. Cut the tops of the stumps flush. Divide the heads into quarters.

We will prepare a delicious dressing of fresh carrots and bell pepper. Shred vegetables with a combine. Add the bright mixture to the grated celery root and finely chopped garlic. Add some fresh corn to the vegetable dressing. The number of components depends on the capabilities of the hostess.

We lay all vegetables in layers in a wide enameled bowl. Layers of cabbage should alternate with vegetable dressing. The more tiers you get, the better.

We will salt the vegetables with a brine. Bring to a boil 4 liters of water, dilute in it 200 grams of sugar and salt, five to six peas of black pepper and a few leaves of bay leaf. Turn off the brine after dissolving the salt and sugar. Let's wait until the marinade cools down a bit.

Pour filling into a bowl of cabbage. Vegetables should completely hide under it. Press the workpiece with a press. Leave for two weeks to ferment in a cool cellar or on the balcony.

Salted cabbage with spices

This is another unusual recipe for pickling cabbage for the winter. For 11 kg of vegetable we need about a kilogram of apples and 300 grams of carrots. We also take one handful of lingonberries and cranberries. We will create an unusual aroma with the help of caraway seeds, allspice, anise and bay leaf. We will add spices to taste, and we will take salts in an amount of 2/3 glasses.

We chop cabbage with a shredder. Grind carrots on a coarse grater. We divide the apples into quarters and so that they do not darken, we withstand them for some time in cold salted water.

Mix the finished ingredients. Put the future salad in a wooden or enameled container. Press down. Leave for 10-12 days at a temperature of 18-22 ° C.

When the product stops fermenting, check its availability. The salad should slightly decrease in volume, and the juice released from vegetables should become transparent. Put the cabbage in banks. Cover them with plastic caps. In this form, the salad can stand in the refrigerator all winter.

Salting cabbage with dill grains

In this recipe, all proportions are arbitrary. For a bucket of chopped cabbage, you need to take 100 grams of salt. Carrots by volume should be a tenth of the total mass of cabbage. Dill and caraway seeds are added to taste.

Peel the vegetables, carefully cut into small straws, mix with salt and seasonings. They are laid out on the banks and tamped. They close it with a plastic cover, clean it in the basement or put it on the balcony, if it's cool. After 10 days, the product can be served.

In jars of apples

The original dish rolls right into the jars. The salad is made from cabbage, sour varieties of apples, onions and sweet bell pepper. The main component in volume should exceed the other ingredients, taken together twice. For salt, we make the following calculation: we will need to add three tablespoons for every 2 kg of cabbage.

We cut the heads of cabbage, apples, onions and peppers into beautiful, even straws or thin slices. Put on the bottom of a wide pan. Solim. Mix with a clean spoon, in no case with your hands.

Banks must be washed in advance. At the bottom of each put 2-3 bay leaves and 5 peas of black pepper.

Tightly fill the container. Cover with metal covers. Sterilize for half an hour. Sunset. Turn it upside down, let it cool and place it in the refrigerator.

In banks cold

Salting cabbage in jars in brine requires a minimum of preparation time. Take 2 kg of chopped cabbage and 2 medium grated carrots for a salad. Mix the vegetables with your hands. Tightly fill the mixture with a three-liter jar.

Prepare a cold pickle. In 1.5 liters of pure water, dissolve a tablespoon of salt and sugar. Pour vegetables in a jar with this pickle. We cover the neck of the glass container with gauze. We put the kvass in a warm place. Three days later, the cabbage will be ready. To store it, you need to keep it in the cold.

Hot salting cabbage

Salting instant cabbage is popular among people who value time. This way salads are made that do not need to be aged for a long time. Vegetables are instantly saturated with brine. Such a workpiece can be served to the table literally the next day.

We prepare a beautiful vegetable mixture of thinly sliced \u200b\u200blayers of cabbage and carrots. Mix vegetables in any proportions. Put them tightly in the prepared jars. Fill with brine.

In a liter of water, we dilute a tablespoon of salt, half a spoonful of sugar and a spoonful of vegetable oil. Bring the marinade to a boil and season them with vegetables.

Leave the jar uncovered for a day in a warm place. The next day, close the salad with a plastic lid and put it in the refrigerator.

Georgian beetroot

For a fragrant salad in Georgian, a beautiful large head of cabbage and two small, even beets are selected. A unique aroma is created by 2 heads of garlic, a pod of hot pepper and a bunch of fresh cilantro.

Vegetables are cut quite large. Head of cabbage can be divided into 8-12 parts. Beets must either be grated or cut into flat slices. The cloves of garlic can be put whole, or crushed coarsely. Hot pepper cut into rings. Cilantro to disassemble into branches with your hands.

Vegetables should be laid out in a pan in layers: a layer of cabbage, a layer of beets, a layer of garlic, etc. Repeat several times until the ingredients run out.

Lastly, a brine is added to the vat. Boil two liters of water and dilute 50 grams of salt in them. Let the brine cool to room temperature, and then completely cover the vegetables with it.

Georgian salad should stand warm under oppression for about two days. Then it can be laid out in banks and put in the refrigerator. There cabbage will reach the readiness from 3 to 5 days.

Harvesting crispy sauerkraut for the winter in banks

Fermenting vegetables in a jar is very convenient, because later they can be stored in the same dishes in which they were prepared.

Winter salad is shredded only from white cabbage and carrots. With root crops, do not overdo it. It contains a lot of carbohydrates, and their excess is useless to us. Excess sugar can dramatically slow down the fermentation process and the cabbage does not have time to ferment.

Carrots in the salad under discussion will occupy a tenth of the total. We cut the vegetables into strips, fold them into one wide basin and knead with our hands until the juice appears.

In a glass, mix a tablespoon of coarse salt and a teaspoon of sugar. This amount will be enough to pickle a three-liter can of cabbage.

Lay vegetables in a glass container in layers, salting each layer. When the jar is full, salt with sugar should run out.

We put the container in a warm place for three days. Once a day, cabbage will need to be pierced to the bottom with a wooden stick doused with boiling water. The finished product must be stored in the cold.

With apples and cranberries in a barrel

It’s not easy to find a wooden barrel today. If you still have one, try cooking cabbage according to this original recipe.

Take apples and cranberries in approximately equal proportions. Cabbage should be 5 times more than the rest of the ingredients. For each kilogram of the main vegetable, you need to put 30 grams of salt.

Mix it all together. Tamp the salad into a barrel. Put under oppression and send to heat for 5 days. During this time, cabbage will cease to ferment and absorb a lot of aromatic substances.

With bell pepper, carrots and onions in a jar

Sweet pepper and onions will add a slightly unusual taste to this salad. Carrots will also participate in the cooking process, saturating the finished dish with juiciness. The amount of cabbage is twice the amount of other vegetables. Carrots, onions and peppers are taken in equal proportions.

Vegetables should be finely chopped, mixed with salt, sugar and vegetable oil. The calculation of the ingredients will be as follows: for 3 kg of cabbage add 4 tablespoons of sugar, 2 tablespoons of salt and one tablespoon of vegetable oil. We immediately place the salad in jars and place in the refrigerator for several days.

With horseradish and garlic

Take a large cabbage and one medium carrot. Cut the main vegetable into large pieces, and let the carrots pass through the combine. Add 100 grams of grated horseradish root and a head of garlic. Squeeze the teeth through the press.

Mix the vegetables in a bowl. Add three tablespoons of salt and two sugars. Remember the mixture with our hands as if we were going to knead the dough. Put the salad in an enameled container. Put oppression on top. We remove the cabbage in heat for three days.

With honey and lemon

For a spicy salad you need a whole large head of cabbage, weighing about 3 kg. We cut the cabbage into strips and dilute the carrots and beets. We need two sweet orange root vegetables, which we grind with a grater. Choose one large beetroot and also rub on a grater, or chop in a combine.

The taste of the salad perfectly complements the lemon. We cut it directly with the skin into thin plates.

This recipe uses an unusual marinade, which is prepared on the basis of prunes and honey. To pickle one head of cabbage, you need 200 grams of dried fruit, which we first rinse, pour a glass of water and boil. Hold on fire for 3 minutes. At the end, add salt (1 spoon) and honey (4 tablespoons) to the broth.

We mix the vegetables with the marinade, immediately spread the salad into banks, close with ordinary plastic lids, without sterilizing. We put it in the refrigerator, and on the third day we will enjoy the taste of a healthy dish.

Armenian cabbage pickling

A cabbage will need medium-sized carrots, one beetroot, celery root, a bunch of cilantro, 2 hot peppers, a head of garlic. The listed vegetables, except cabbage, cut into thin large plates, pepper, respectively, rings. Divide the head into slices. Tear cilantro with our hands. We put cabbage and a mixture of vegetables in a container in layers.

Cooking brine. We dilute 150 grams of salt in three liters of water. Throw 10 peas of pepper and 3 bay leaves into a boiling solution. Add half a cinnamon stick if desired.

We cool the brine and fill them with vegetables. We leave it warm under cargo for three days.

Korean style Chinese cabbage recipe

An original spicy dish will help diversify the diet. Maybe not everyone will like it, but obviously it will not go unnoticed. The exact proportions of the components cannot be calculated. Here everyone should be guided by their preferences.

The head of Beijing cabbage must be cut lengthwise into four parts, each of which must be rubbed abundantly with salt and sent to the refrigerator. Rinse thoroughly after 24 hours.

Next, you should take in equal proportions garlic and hot pepper. Grind them together until smooth. Brush with a paste slices of cabbage. Leave the dish for a day at room temperature and only then put it in the refrigerator.

How to pickle cabbage so that it is crispy

If you fermented cabbage, but it turned out soft, use the following tips:

• try the next time with salting, do not crush the cabbage, so it is better to maintain its initial properties;
• do not spare the salt, it will inhibit the growth of harmful microflora and prevent the product from peroxidizing;
• use only late varieties of cabbage;
• keep clean during cooking, as third-party microorganisms can prevent the fermentation process from proceeding as it should;
• as soon as the juice in the preparation becomes transparent, immediately remove the cabbage in a cool place.

The last recommendation, of course, is from the realm of fiction, but those who follow it claim that the result is excellent. The folk calendar recommends harvesting cabbage on the growing moon, for 5-6 days from the new moon. This method can be used along with other recommendations.

Pickle vegetables without vinegar

None of our recipes use vinegar. Although the taste of some preparations turns out to be similar to the taste of pickled vegetables. It's all about adding sugar. If it is put less than salt, the product is more likely to ferment and acquire a characteristic acidity.

An abundance of sugar inhibits the growth of lactic acid bacteria. If you add it twice as much as salt, the fermentation process will not work. The activity of microorganisms is inhibited. Juice from cabbage will taste like marinade.

We examined many ways to harvest healthy vegetables and realized that the salting process is practically no different from pickling. In order to serve a delicious vitamin salad, you do not need much time and energy, and the result can exceed all expectations.

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!

Sauerkraut is a dish of Russian cuisine, which is present on the table of almost every family in the autumn-winter period. Moreover, salted cabbage can be used both as an independent dish, seasoned with vegetable oil, and as a necessary component of certain dishes. It can be: vinaigrette, cabbage soup, cabbage pie, etc. From this article you will learn how to pickle cabbage in a jar.

Salt cabbage in a jar according to the classic recipe

Usually, when the cabbage is salted without adding brine, then it is placed in such a container that it can be put on top of the oppression for the appearance of cabbage juice. If the cabbage is salted in a jar, then you definitely need to add a pickle or pickle. For pickling cabbage in a 3-liter jar, we prepare the following ingredients:

• white cabbage - 1 head (we take a vegetable weighing 2-2.5 kg)
• carrots - 200 g
• water - 1.5 l
• table salt - 1 tablespoon
• sugar - 2 tsp
• bay leaf - 3-4 pcs.
• allspice - 7-10 pcs.

The cooking algorithm is as follows:

1. First of all, we prepare the brine. To do this, boil water, pour salt and sugar into it, mix until completely dissolved. Let the resulting brine cool to room temperature.
2. While our brine cools, we prepare the vegetables. We cut the cabbage in half and three on a special grater for shredding. Peel the carrots and rub on a regular grater.
3. Next, mix the chopped vegetables well, add bay leaf and allspice to them, mix again so that the cabbage and carrots are “filled” with the aromas of spices.
4. The resulting mass is placed in a clean 3-liter jar.
5. Pour the cooled brine into a jar of vegetables.
6. We cover the jar with either a capron lid or a cabbage leaf so that our cabbage is salted out without weathering from above. We put the jar in some kind of container (so that the brine during fermentation has enough room to flow out of the jar) and leave to salt for 2 days at room temperature.
7. After the specified time, put the jar in the refrigerator. From this moment, the cabbage is already well salted and ready to eat.

Salt cabbage in a jar according to an express recipe

The following recipe for salting cabbage has a fairly spicy piquant taste and is designed more for gourmets. It is also perfect for those people whose guests are almost on the doorstep, and you need to have time to cook a tasty and healthy snack in a few hours.

So, for cooking we prepare such products:

• white cabbage - 1 head weighing 2-3 kg
• carrots - 200-300 g
• garlic - 1 head
• water - 1 tbsp.
• vinegar - 1 tbsp.
• vegetable oil - 1 tbsp.
• sugar - 0.5 tbsp.
• salt - 1 tablespoon

We pass directly to salting cabbage:

1. We prepare cabbage with carrots in the same way as in the recipe above.
2. Peel the garlic, chop it with a garlic knife, a blender or a fine grater. Mix it well with the cabbage and carrot mass.
3. We put the resulting vegetable mass in a clean 3-liter jar.
4. Separately prepare the brine. Mix water, vinegar, oil, salt, sugar. We bring all this to a boil, stirring so that all the loose solids are completely dissolved, and pour hot into a jar of cabbage.
5. After 2-3 hours, the cabbage is ready for use. Now we put it in a cool place and use it for its intended purpose.

According to this recipe, cabbage has a pleasant sweet and sour taste, and garlic adds spicy notes to the cooked dish. Serve it should be slightly seasoned with vegetable oil.

Salted cabbage is a storehouse of vitamins and nutrients. Its use in food helps to lower cholesterol, fight against pathogenic microbes in the gastrointestinal tract, and strengthen the walls of blood vessels. Also, salted cabbage is a low-calorie product that fits perfectly into the diet of people on a diet for weight loss. In general, it is impossible to overestimate the beneficial properties of salted cabbage. Therefore, try to make sure that such an appetizer is present on your table, especially since now you know the wonderful recipes for its preparation!