Delicious pickling of crispy cabbage in jars. Pickling cabbage in jars for the winter: tasty and simple recipe
This selection is for those who cannot imagine winter without a precious jar of crispy sauerkraut salad.
You, of course, have your own proven recipe, according to which you have been making preparations for many years. We propose to deviate from tradition and preserve cabbage in a new way!
4 main rules for beginners:
1. Only mid-late or late varieties of white cabbage are suitable for pickling.
2. To ensure crispy cabbage, choose dense, white, elastic heads of cabbage with strong leaves. If the leaves are limp, with signs of rotting or frostbitten, such cabbage is not suitable for sourdough.
3. Do not use iodized salt as it tends to soften the vegetables.
4. Glass, ceramic, wooden or enamel containers are suitable for pickling cabbage. Do not use aluminum cookware: when exposed to acids, it begins to release compounds harmful to the body.
Classic sauerkraut
Let's start with the classics: a proven step-by-step recipe with photos for beginners. Traditional sauerkraut is served with onion rings and seasoned with aromatic sunflower oil. They are also used to prepare rich winter soups: sour cabbage soup, cabbage soup, solyanka.
What do you need:
5 kg white cabbage
1 kg carrots
80 g salt
How to make classic sauerkraut:
1. Finely chop or grate the cabbage using a shredder designed for this purpose. Grate the carrots on a coarse grater.
2. Sprinkle the prepared vegetables generously with salt.
3. Mix cabbage and carrots, lightly rubbing the vegetables with your hands until the juice begins to release.
4. Place the cabbage in jars or a saucepan, compacting it with a wooden masher. To make the cabbage juicy and crispy, it is very important to pack the cabbage tightly.
5. Cover the jars with a clean cloth. Cover the cabbage in the pan with an inverted plate and place a weight on the plate. Leave at room temperature for 2-3 days, then store in a cool place.
6. After a while, the cabbage will begin to release juice. You can remove it with a spoon, but do not pour out the juice completely; the cabbage should be covered with liquid.
Pierce the cabbage several times a day with a clean wooden stick (Chinese chopsticks will work).
Spicy cabbage kimchi
What do you need:
3.5 kg Chinese cabbage
1 tbsp. salt
Marinade:
0.5 tbsp. rice flour
3 tbsp. water (glass volume 240 ml)
2 tsp Sahara
1 large onion
1 tbsp. garlic
8-10 cm ginger root
1 large bunch of green onions
8 tbsp. hot pepper flakes (reduce to taste)
Use rubber gloves when handling the spicy kimchi marinade.
How to make Spicy Cabbage Kimchi:
1. Cut the heads of Chinese cabbage in half and make a cut in each half without cutting through the head. Rinse the cabbage in cold water, shake off, but make sure the leaves remain wet.
2. Sprinkle the cabbage generously on all sides with salt, place in a large saucepan and leave for 2 hours. Then turn the cabbage over so that it is evenly salted and leave for another 2 hours.
During this time, the Chinese cabbage will release a lot of juice and become soft.
3. For the marinade, combine rice flour with water and stir until smooth. Place over medium heat and cook, stirring, until boiling. Add sugar, stir, cook for 1 minute, remove from heat and cool.
4. Grind the onion, garlic and ginger root in a blender. Chop the green onion feathers with a knife.
5. Add chopped onion, ginger, garlic and pepper flakes to the cooled rice flour mixture and stir.
6. Place the Chinese cabbage tightly in a container, covering the leaves with the resulting marinade. Close with a tight lid and leave at room temperature for 2 days, then put in a cool place.
Cabbage in beetroot marinade
For barbecue, grilled sausages, lamb lula, chicken or pork chops, oven-baked poultry - cabbage in beetroot marinade is ideal for any meat dishes. Based on this cabbage, you can prepare delicious dietary salads by adding boiled beans, lentils, mushrooms and spicy fresh herbs.
What do you need:
1 large head of cabbage
2 carrots
2 beets
1 head of garlic
Marinade:
1 liter of water
0.5 tbsp. refined sunflower oil
1 tbsp. Sahara
2 tbsp. salt
0.3 tbsp. vinegar 9%
2 tsp allspice
3-4 bay leaves
How to cook cabbage in beetroot marinade:
1. Finely chop the cabbage or cut into small squares.
2. Grate the carrots and beets on the coarsest grater or cut into large strips, cut the garlic lengthwise.
3. Place cabbage, beets, and carrots in jars, alternating layers and adding garlic.
4. For the marinade, combine water, oil, sugar, salt, vinegar, spices and boil.
5. Cool the marinade slightly and pour the jars with vegetables.
6. After 1 day, the cabbage can be served.
Sauerkraut with honey mushrooms
Homemade, simple, tasty and win-win! Ready cabbage can be stewed with potatoes, pork knuckle and used as a filling for fluffy pies.
What do you need:
1 kg cabbage
1 large carrot
1 large onion
200 g honey mushrooms
20 g salt
How to prepare sauerkraut with honey mushrooms:
1. Finely chop the cabbage, grate the carrots on a fine grater, cut the onion into half rings, and wash the mushrooms.
2. Mix cabbage with onions and carrots, add salt and lightly rub with your hands.
3. Place vegetables and mushrooms in a pan, alternating layers.
4. Place under pressure for 2-3 days.
Sauerkraut in eggplants
The versatility of this dish is that the sauerkraut is prepared immediately in portioned eggplant boats. In winter, all you have to do is place the finished cabbage on a plate, pour oil on it and garnish with fresh herbs.
What do you need:
2 kg eggplants
1 kg white cabbage
2 large bell peppers
1 large carrot
5 cloves garlic
2 chili peppers
Brine:
2 liters of water
80 g salt
How to cook sauerkraut in eggplant:
1. Wash the eggplants, remove the stems and pierce them with a fork in different places. Blanch and leave in boiling water for 5 minutes.
2. Shred the cabbage, remove seeds and stalks from the pepper and chop it, grate the carrots on a coarse grater, pass the garlic through a press. Mix all vegetables in a bowl.
3. To make brine, add salt to water, boil and cool.
4. Cut the eggplants into halves, use a spoon to make a boat in each and put the cabbage with vegetables. Cover with a second boat and carefully tie the eggplant with thread so that the filling is held tightly inside.
5. Place the stuffed fruits in a large container and fill with brine.
6. Place pressure on top of the cabbage and eggplants and leave at room temperature for 3 days. Then store it in a cool place.
7. When serving, sprinkle the finished dish with vegetable oil.
Sauerkraut with cranberries and pumpkin
A bright and juicy salad like autumn, sour cranberries perfectly complement and reveal the taste of pickled vegetables. Serve cabbage with pumpkin, seasoning it with red onion and unrefined sunflower oil.
What do you need:
1 kg white cabbage
200 g carrots
200 g pumpkin
200 g cranberries
500 ml water
3 tbsp. salt
How to make sauerkraut with cranberries and pumpkin:
1. Finely chop the cabbage, carrots and pumpkin.
2. Mix all vegetables, add salt and cranberries. Mix carefully so as not to damage the berries.
3. Place the cabbage with vegetables and cranberries in a fermentation container.
4. Pour cold water over the vegetables and place under pressure.
5. Leave for 4-6 days at room temperature.
Every day you should open the cabbage and pumpkin and make deep holes with a wooden stick.
Cabbage with grapes and basil
A complete original snack. Fresh basil gives a special aroma, which is not recommended to be replaced with other herbs. And be prepared for the fact that you will like pickled grapes even more than cabbage itself!
What do you need:
2 kg cabbage
2 large carrots
2 kg grapes
1 bunch green basil
Brine:
1 liter of water
2 tbsp. Sahara
1 tbsp. honey
1 tbsp. salt
How to cook cabbage with grapes and basil:
1. Chop the cabbage into thin strips, grate the carrots on a coarse grater. Mix and rub lightly with your hands.
2. Place cabbage and carrots in a jar, topping it with grapes and basil.
3. For the brine, add sugar, honey and salt to the water and bring to a boil.
4. Pour boiling brine over the cabbage, cover with a lid and place in a dark place for 1 day.
Honey cabbage with pears
- the dish, at first glance, is simple. In general, there is nothing tricky about it, just chop the vegetable, mash it with salt, add a little carrot, sprinkle with dill seeds. Place in a suitable container and keep in a warm place for several days. However, the result does not always correspond to the efforts and expectations; sometimes your favorite snack turns out unattractive and soft. How to pickle cabbage so that it is crispy, juicy and moderately sour? Buying the “right” forks is half the success.
Delicious cabbage: selection of heads for pickling
Mid- and late-ripening varieties (“Slava”, “Podarok”, “Kolobok”, “Gribovsky Zimniy”) are suitable for fermentation. Their forks are dense, oversized, heavy, with protruding sides, as if flattened. If the top green leaves are not removed from the heads of cabbage, it means they were stored correctly and did not freeze. Pay attention to the stalks, the white cut is a sign of freshness; in stale, wilted cabbage it is beige or even brown. By the way, the length of the “stumps” should be at least 2 centimeters.
Be sure to inspect the heads of cabbage, carefully, from all sides, cracked, with dark spots, signs of rot, it is better not to take an unpleasant odor, tasty, with an appetizing crunch, such raw materials will still not work. It is recommended to give preference to large forks; a weight of 3 to 5 kg guarantees ripeness. This vegetable has been filled with juices over the summer and contains the right amount of sugar. And without it, the normal fermentation process, on which cabbage pickling is actually based, is impossible.
Tips: how to deliciously pickle cabbage
- In the old days, cabbage was fermented in oak barrels for the winter, now mainly in glass jars and enamel pots and buckets. The main thing is that there are no chips on the inner surface; contact with metal spoils the cabbage. Therefore, it is not salted in iron and aluminum containers. In addition to utensils made of wood, glass, and ceramics, food-grade plastic containers are also used.
Preparing cabbage for pickling is carried out in a well-ventilated area. We recommend treating the countertop and cutting board on which it is to be shredded with a solution of table salt (a tablespoon per liter of hot boiled water). The containers for storing cabbage are also rinsed with salted boiling water. They can also be wiped from the inside with vodka, alcohol or apple cider vinegar. And, of course, preparing cabbage (cutting, grinding with salt) is done only with cleanly washed hands. This is one of the main conditions for how to pickle cabbage so that it is crispy. After all, when only lactic acid bacteria participate in fermentation, cabbage for the winter succeeds. But the forks themselves are not washed, only the outer leaves are removed.
Vegetables cannot be preserved with iodized salt; cabbage cannot be fermented with it; it turns out tasteless and soft. It is advisable to take ordinary rock salt of medium or coarse grinding, at the rate of 2.5-3% of the weight of the original product. That is, 25-30 g (about a heaping tablespoon) per kilogram of chopped cabbage. The salad tasted a little too salty. Of course, you can get by with less salt, which is undoubtedly more healthy, but such cabbage will definitely not be crispy. And you need to eat it quickly before it becomes acidic.
To the question of how to deliciously pickle cabbage and preserve all the vitamins in it, I will answer without hesitation: cut it neither finely nor coarsely. Stop at the golden mean. Strips of medium width (0.5-0.6 mm), certainly identical, will be salted and ripened at the same time.
By the way, you shouldn’t knead them with special zeal, like dough, a few pressures are enough. But you need to mix the ingredients thoroughly. And place it tightly in the container, compact it in the jar with a wooden pestle so that the cabbage is in the brine. During salting, it is pierced a couple of times a day with a knitting needle, a long torch, so that it reaches the bottom. Thus, carbon dioxide formed during fermentation is removed from the workpiece. If you don’t do this, the cabbage in brine will come out not only flabby and slimy, but also bitter.
As soon as the cabbage arrives, usually within 3-4 days, it is put away in a cool place, in the cellar, or refrigerator. It is perfectly stored at temperatures from -2 to +2 degrees. It is advisable not to keep it in the cold, as both the crunch and some of the nutrients (enzymes, vitamins) will disappear.
Here are some more “believe it or not” tips on how to pickle cabbage so that it is crispy. They say that it is better to do conservation on a waxing moon; 5-6 days after the new moon are considered ideal. Moreover, cutting and crushing must be in a good mood. Previously, in the villages they salted cabbage in a cheerful group, making jokes and singing perky ditties.
cabbage quickly and tasty: classic recipe
Salting cabbage in large quantities is not relevant now; by spring, when the immune system needs enhanced support, the beneficial substances in the vitamin product are partially destroyed, and the taste changes, of course, not for the better. In addition, storing large supplies in an apartment is problematic. Therefore, salting in small portions is beneficial; fortunately, this vegetable is sold in stores all year round.
And so, cabbage in a jar, for example, in a three-liter jar? It will fit a four-kilogram fork and 2-3 carrots, their weight should not exceed 10% of the weight of the cabbage. The carrots and the color of the workpiece will “revive”, and fermentation will speed up due to sugar. Rye bread has the same function; a black crust is placed on the bottom of the container, honey and, don’t be surprised, vodka (20-30 ml - per 3 liters). Here is a ready-made solution for how to pickle cabbage quickly and tasty. However, first things first.
The top dirty leaves are removed from the head of cabbage, the stalk is removed and thrown away, nitrates accumulate in it. Carrots are washed, peeled and grated on a coarse grater. The forks are divided into 4 parts, each quarter is alternately chopped into medium-sized strips. Sprinkle with a tablespoon of table (or sea) salt. Add grated carrots, mix and mash slightly. Then pour from the cutting board into a clean and dry glass container. If desired, flavor with dry dill seeds (cumin) and compact. After laying the last batch, thoroughly compact it, the juice should stand out. By the way, during the fermentation process its level will rise, so do not fill the jar to the neck, leaving 5-6 cm of free space, and place it on a plate. Otherwise, the brine will spill onto the table.
The container is covered with a gauze napkin folded in half. Every day, morning and evening, pierce the pickle with a skewer (knitting needle), releasing carbon dioxide, and collect the foam with a spoon. If the kitchen is hot, more than 22 degrees Celsius, already on the third day the cabbage will become quite sour. It is placed in the refrigerator, where fermentation gradually subsides. After a day or two, you can eat a vigorous snack. This is an old, well-known recipe for how to pickle cabbage so that it is crispy, sour and very tasty. But there are other options for your favorite snack.
Quick cabbage with horseradish and garlic
Fans of spicy food will appreciate this original dish. Its preparation begins with the marinade. Pour 1 liter of water into a saucepan, add a glass of sugar, one tablespoon of salt and 3-4 black peppercorns. The ingredients are for a 3 liter jar. Boil for 5 minutes under the lid, then cool to room temperature and season with apple cider vinegar and refined sunflower oil (200 ml each). Cabbage (large fork size) is chopped, carrots (4-5 pieces) are cut into small strips or grated. Grind two peeled horseradish roots with garlic (1 head). To avoid crying from the explosive smell, put a plastic bag over the outlet of the meat grinder. You can use ready-made grated horseradish from the store, adding garlic to it.
Let's move on to the main stage, how to pickle cabbage in a jar with hot seasonings. Mix the chopped vegetables with a mixture of horseradish and garlic, place in a glass container, sealing with a spoon. Pour over the prepared marinade, cover with a plastic lid and place in a cool place. After 2 days, the quick cabbage will be ready, and if it sits longer, it will become even more vigorous and tastier.
How to salt cabbage “Bavarian style”
The Germans prepare cabbage with apples and caraway seeds. Its seeds (3 tablespoons) are heated in a dry frying pan and ground with a pestle. In Germany, it is customary to chop white cabbage finely, but in this case it will definitely not be crunchy. Therefore, we recommend cutting it (3.5 kg) into small rectangles, and three apples (without cores) into thin slices. Grate a couple of carrots. In an enamel pan, mash the cabbage along with salt (2-3 tablespoons), caraway seeds and juniper berries (10-15 pieces). Add carrots and apples, level and press with pressure. You can use, for example, a jar of water as a load.
Otherwise, the algorithm for how to salt cabbage in German is no different from the traditional Russian method. Don’t forget to pierce the pickle, remove the foam, and don’t overcook it in the heat. Otherwise, the snack will turn out to be very flavorful. Store it in the refrigerator, serve it like, or as a side dish for fried sausages. Lunch!
Surely you have your own “signature” recipes for how to pickle cabbage so that it is crispy and tasty. Let's exchange experiences and share secrets.
Quick salting of cabbage was not available to our ancestors. Once upon a time, salt was valued more than gold and was not a frequent guest on every table. Preserving food without preservatives was not easy. Previously existing methods required long-term holding of blanks under strictly specified conditions.
Our capabilities allow us to add various herbs and spices to food, with which the food becomes richer in taste, can be preserved faster and is stored better. The salt that we generously add to the preparations prevents the proliferation of pathogenic microorganisms and inhibits fermentation processes. 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.
Salt or ferment - what's the difference?
Actually there is no difference, the terms refer to the same process. Salting refers to a preservation method in which lactic acid plays a major role.
This component is released during the natural fermentation of fruits and vegetables, gives the dish a specific taste and is a guarantor of product safety. Only the processing of various types of agricultural crops is described in different terms. So, for example, apples are “soaked,” cucumbers are “salted,” and cabbage is “fermented.”
Despite the differences in names, the essence does not change. Everywhere the preservative is lactic acid and partly salt, which controls the fermentation process, protects the product from souring, speeds up salting, allowing you to reduce cooking time.
In those days when salt was an expensive pleasure, pickling in its pure form was used in villages. The cabbage was chopped, placed under pressure and fermented in its own juice without access to air.
To prevent the product from spoiling, it had to be compacted tightly. At the slightest ingress of oxygen, lactic fermentation could stop, and the cabbage would simply rot. Long aging guaranteed reliable preservation and storage for a long time.
The finished cabbage was placed in a cold room. At low temperatures, lactic acid bacteria decreased activity. However, the fermentation process did not stop, and the product became more sour over time.
Salt, which is actively added to modern recipes, not only additionally preserves the product, but also inhibits the growth of lactic acid bacteria. Therefore, cabbage fermented with salt can be stored much longer.
Basics of pickling cabbage
For conservation to be successful, four important conditions must be met:
- choose a vegetable of the appropriate variety;
- protect the product from damage;
- create an environment suitable for the development of lactic acid bacteria;
- bring all work surfaces into perfect condition.
How does salting happen? Lactic acid bacteria that are present on the leaves of the vegetable ferment the sugars contained in the cabbage. Accordingly, the more simple carbohydrates a vegetable contains, the more active the preservation is. That is why you need to choose varieties with the optimal chemical composition. Otherwise, you will have to add additional sugar.
To prevent harmful microorganisms from developing along with lactic acid bacteria, try to remove as much air as possible from the product.
To do this, the cabbage should be well compacted. It is better to lay out the product in small layers and crush each of them thoroughly.
It is advisable to put pressure on top, then the cabbage will drown a little in its own juice. You can use a well-washed stone or a container of water as oppression. Some kind of press is placed on top of the workpiece. You can use a flat plate or a wooden disk you made yourself. And a weighting agent is placed directly on the press.
To develop, lactic acid bacteria need a temperature of 15 to 22˚C. Therefore, after all preparations, the cabbage should be left at room temperature. Next, when the product has gained enough acid, the activity of the bacteria must be reduced by removing the workpiece in a cool place. In villages, it is usually placed in a cellar, where the temperature is kept between 8-12˚C. And the finished product should be stored in the refrigerator at 0-2˚C.
And, of course, don’t forget about cleanliness while cooking. We thoroughly wash all utensils, dishes, and sterilize jars. Clean the vegetables thoroughly. Cut off the damaged parts. In general, we prevent dirt from getting into the product.
The best varieties of cabbage for pickling and pickling
For pickling and pickling, mid-early and mid-late varieties and hybrids of cabbage are best suited, in which the ripening period from emergence to full formation of a head of cabbage is 115-160 days.
The most popular of them:
- "Glory";
- "Present";
- "Midor";
- "Merchant's Wife";
- "Dobrovodskaya";
- "Krautman."
Cabbage of these varieties forms a large head of cabbage with a small stalk. The weight of one vegetable can reach 3 kg. The inner leaves are white or greenish, very densely packed, strong, juicy, sweet, and contain a large amount of carbohydrates.
Cabbage of these varieties lies well even without salting. And the fermented preparation, made according to all the rules, turns out tasty and crispy, and can be stored until the next season.
Preparation: place, tools, raw materials
Sauerkraut is not a labor-intensive process. The main part of the work fits into just three stages. Before storing, vegetables must be peeled, cut and salted.
We wash the cabbage. We remove damaged leaves and cut off all defects. Cut out the stalk. Leave a clean white head. We do the same with other ingredients. If we add carrots, we also clean them and remove all spoiled areas.
We will cut the vegetables on the table. Let's prepare the place by removing everything unnecessary. You can shred cabbage on either a plastic or wooden board. For slicing, in addition to a regular universal kitchen knife, it is convenient to use a special shredder or grater.
If the brine is prepared separately, we will select a suitable container for it. If the cabbage is simply ground with salt, prepare a spacious bowl or basin in which we will mix everything with our hands.
Vegetables should be placed in acid-resistant containers. An enamel pan is suitable for this. But some recipes call for putting cabbage directly into jars. If vegetables are fermented in a wide container, they need to be pressed down so that the product is hidden under a layer of juice or brine.
Vegetables placed in jars will also release juice. Therefore, if the containers are filled to the top, it is better to place them in a basin so that the liquid flows into it and not onto the floor.
When the cabbage begins 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 foamy cap will appear on the cabbage, which must be carefully removed with a clean spoon.
We remember that any objects with which we touch 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 jars do not need to be sterilized, but washed with soap or soda and doused with hot water. Cover the workpiece with a clean plastic lid. In this form, it can be stored for no longer than three months.
Recipes for pickling cabbage for the winter
Almost every family has its own recipe. No matter how you pickle cabbage! It is ground with salt, soaked in cold brine with the addition of vinegar, and poured with salted boiling water.
Cabbage is especially good with the addition of various herbs and spices. Cranberries, peppers, beets, carrots, onions, garlic, etc. are placed in the preparations. All this, of course, affects the quality of the finished product. Sauerkraut can be different.
Pickling cabbage with beets
Thanks to beets, the preparations acquire a beautiful shade, an unusual taste, and are additionally enriched with vitamin supplements.
Compound:
- cabbage without stalk – 5 kg;
- carrot roots – 0.5 kg;
- beets without skin – 250 grams;
- bell pepper – 0.5 kg;
- several small onions;
- bay leaf, allspice, cumin, cloves;
- salt - half a glass.
Chop or cut the listed vegetables, except onions, into strips, grind together with salt and seasonings using a large basin. Place the onion in the middle of the workpiece.
We place the container in the basin, cover it with gauze on top so that dirt and dust do not get in. Let it ferment at room temperature. Throughout the day, we pierce the cabbage with a wooden stick several times. We are monitoring the process. The cabbage is ready when the foam stops coming out. Preparation may take from 2 to 4 days.
We close the jars with plastic lids. If you need to preserve cabbage for a long time, pour boiled vegetable oil over the vegetables in a 1 cm layer.
In jars with pepper and garlic
This recipe allows you to ferment cabbage in a hot way. We prepare the vegetables, clean the main component. Cut off the tops of the stumps flush. Let's divide the heads of cabbage into quarters.
Let's prepare a delicious dressing from fresh carrots and bell peppers. Chop vegetables using a food processor. Add grated celery root and finely chopped garlic to the bright mixture. Add some fresh corn to the vegetable dressing. The number of components depends on the capabilities of the housewife.
Place all vegetables in layers in a wide enamel bowl. Layers of cabbage should alternate with vegetable dressing. The more tiers you get, the better.
We will salt the vegetables with brine. Bring 4 liters of water to a boil, dissolve in it 200 grams of sugar and salt, five to six black peppercorns and a few bay leaves. Turn off the brine after the salt and sugar have dissolved. Let's wait until the marinade cools down a little.
Pour the filling into the container with the cabbage. Vegetables should be completely hidden under it. Press the workpiece with a press. Let it ferment for two weeks in a cool cellar or on the balcony.
Cabbage pickled with spices
This is another unusual recipe for pickling cabbage for the winter. For 11 kg of vegetables we need about a kilogram of apples and 300 grams of carrots. We’ll also take one handful each of lingonberries and cranberries. We will create an unusual aroma using cumin, allspice, anise and bay leaf. We will add spices to taste, and take 2/3 cup of salt.
Shred the cabbage using a shredder. Grind the carrots on a coarse grater. Divide the apples into quarters and so that they do not darken, soak them for some time in cold salted water.
Mix the prepared ingredients. Place the future salad in a wooden or enamel container. Let's press down with oppression. Leave for 10-12 days at a temperature of 18-22°C.
When the product stops fermenting, check its readiness. The salad should decrease slightly in volume, and the juice released from the vegetables should become transparent. Place the cabbage in jars. Cover them with plastic covers. In this form, the salad can stay in the refrigerator all winter.
Pickling cabbage with dill seeds
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 seeds and caraway seeds are added to taste.
Vegetables are peeled, carefully cut into small strips, mixed with salt and seasonings. Place in jars and compact. Cover with a plastic lid, put it in the basement or place it on the balcony if it’s cool there. After 10 days, the product can be served.
In jars of apples
The original dish is rolled directly into jars. The salad is prepared from cabbage, sour apples, onions and sweet bell peppers. The main component should be twice as large in volume as the other ingredients combined. For salt, we make the following calculation: we will need to add three tablespoons for every 2 kg of cabbage.
We cut heads of cabbage, apples, onions and peppers into beautiful even strips or thin slices. Place on the bottom of a wide pan. Salt. Mix with a clean spoon, never with your hands.
Jars must be washed in advance. At the bottom of each we place 2-3 bay leaves and 5 black peppercorns.
Fill the container tightly. Cover with metal lids. Sterilize for half an hour. Let's roll up. Turn it upside down, cool and place in the refrigerator.
Cold in jars
Pickling cabbage in jars in brine requires minimal preparation time. For the salad, take 2 kg of chopped cabbage and 2 medium grated carrots. Mix the vegetables with your hands. Fill a three-liter jar tightly with the mixture.
Let's prepare the cold brine. Dissolve a tablespoon of salt and sugar in 1.5 liters of clean water. Pour this brine over the vegetables placed in the jar. Cover the neck of the glass container with gauze. Let the salad ferment in a warm place. In three days the cabbage will be ready. It must be kept refrigerated for storage.
Quick hot pickling of cabbage
Pickling instant cabbage is popular among people who value time. This method is used to make salads that do not need to be kept for a long time. Vegetables are instantly soaked in brine. This preparation can be served literally the next day.
We prepare a beautiful vegetable mixture from thinly sliced layers of cabbage and carrots. Mix vegetables in any proportions. Place them tightly in prepared jars. Fill with brine.
In a liter of water, dilute a tablespoon of salt, half a spoon of sugar and a spoon of vegetable oil. Bring the marinade to a boil and season the vegetables with it.
Leave the jar uncovered for a day in a warm place. The next day, cover the salad with a plastic lid and put it in the refrigerator.
With beets in Georgian style
For a fragrant Georgian salad, choose a beautiful large head of cabbage and two small, even beets. 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. The head of cabbage can be divided into 8-12 parts. The beets need to be either grated or cut into flat slices. Garlic cloves can be added whole or coarsely chopped. Cut the hot pepper into rings. Separate the cilantro into branches using your hands.
Vegetables need to be placed in a pan in layers: a layer of cabbage, a layer of beets, a layer of garlic, etc. Repeat several times until you run out of ingredients.
Lastly, 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.
The Georgian salad should stand in a warm place under pressure for about two days. After which it can be put into jars and put in the refrigerator. There the cabbage will take 3 to 5 days to become ready.
Preparing crispy sauerkraut for the winter in jars
Fermenting vegetables in a jar is very convenient, because later they can be stored in the same container in which they were prepared.
Winter salad is chopped only from white cabbage and carrots. Don't overdo it with root vegetables. It contains a lot of carbohydrates, and we don’t need their excess. Excess sugar can sharply slow down the fermentation process and the cabbage will not have time to ferment.
Carrots in the salad under discussion will occupy a tenth of the total volume. Cut the vegetables into strips, place them in one wide bowl and mash them with your 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 jar of cabbage.
We place the vegetables in glass containers in layers, salting each layer. When the jar is full, the salt and sugar should run out.
Let's put the container in a warm place for three days. Once a day, the cabbage will need to be pierced to the very 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
A wooden barrel is not easy to find these days. If you still have it, try cooking cabbage using this original recipe.
Take apples and cranberries in approximately equal parts. There should be 5 times more cabbage than other ingredients. For every kilogram of the main vegetable you need to put 30 grams of salt.
Mix everything together. Tamp the lettuce into the barrel. Place it under pressure and put it in a warm place for 5 days. During this time, the cabbage will stop fermenting and will absorb many aromatic substances.
With bell peppers, carrots and onions in a jar
Sweet peppers and onions will give this salad a slightly unusual taste. Carrots will also take part in the cooking process, adding juiciness to the finished dish. The volume of cabbage is twice that of other vegetables. Carrots, onions and peppers are taken in equal parts.
Vegetables need to be thinly sliced, mixed with salt, sugar and vegetable oil. The calculation of 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 put the salad into jars and place it in the refrigerator for several days.
With horseradish and garlic
Take a large head of cabbage and one medium carrot. Cut the main vegetable into large pieces and put the carrots through a food processor. Add 100 grams of grated horseradish root and a head of garlic. Squeeze out the cloves through a press.
Mix the vegetables in a bowl. Add three tablespoons of salt and two sugar. We remember the mixture with our hands as if we were going to knead the dough. Place the salad in an enamel container. We'll place some pressure on top. Let's put the cabbage in a warm place for three days.
For a spicy salad you will need a whole large head of cabbage, weighing about 3 kg. Cut the cabbage into strips and dilute with carrots and beets. We will need two sweet orange root vegetables, which we will chop using a grater. Let's choose one large beet and also grate it, or chop it in a food processor.
The taste of the salad will be perfectly complemented by lemon. Cut it straight with the peel into thin slices.
This recipe uses an unusual marinade, which is prepared based on prunes and honey. To pickle one head of cabbage you will need 200 grams of dried fruit, which we first rinse, add a glass of water and boil. Let it simmer for 3 minutes. Finally, add salt (1 spoon) and honey (4 spoons) to the broth.
Mix the vegetables with the marinade, immediately put the salad into jars, close with ordinary plastic lids without sterilizing. Let's put it in the refrigerator, and on the third day we will enjoy the taste of a healthy dish.
Pickling cabbage in Armenian style
For a head of cabbage you will need a medium-sized carrot, one beet, celery root, a bunch of cilantro, 2 hot peppers, and a head of garlic. Cut the listed vegetables, except cabbage, into thin large slices and pepper into rings. Divide the head of cabbage into slices. We tear the cilantro with our hands. Place cabbage and mixed vegetables in a container in layers.
Prepare the brine. We dilute 150 grams of salt in three liters of water. Add 10 peppercorns and 3 bay leaves to the boiling solution. If desired, add half a stick of cinnamon.
Cool the brine and pour it over the vegetables. Leave in a warm place under a load for three days.
Korean Chinese cabbage recipe
A spicy, original dish will help diversify your diet. It may not be to everyone's taste, but it certainly won't go unnoticed. It is impossible to calculate the exact proportions of the components. Here everyone should be guided by their preferences.
The head of Chinese cabbage must be cut lengthwise into four parts, each of which must be generously rubbed with salt and placed in the refrigerator. After a day, rinse thoroughly.
Next, you should take garlic and hot pepper in equal proportions. Grind them together until smooth. Coat the cabbage pieces with paste. Leave the dish for a day at room temperature and only then put it in the refrigerator.
How to pickle cabbage so it's crispy
If you fermented cabbage, but it turned out soft, use the following tips:
- Try not to crush the cabbage next time when pickling, this way it will better retain its initial properties;
- do not skimp on salt, it will inhibit the growth of harmful microflora and prevent the product from peroxidizing;
- use only late varieties of cabbage;
- maintain cleanliness during cooking, since third-party microorganisms can prevent the fermentation process from proceeding as it should;
- As soon as the juice in the preparation becomes clear, immediately remove the cabbage to a cool place.
The last recommendation, of course, is from the realm of fantasy, but those who follow it claim that the result is excellent. The folk calendar recommends harvesting cabbage on the waxing moon, 5-6 days from the new moon. This method can be used in conjunction with other recommendations.
Marinate 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 the added sugar. If you add less salt than salt, the product will ferment more quickly and acquire a characteristic sourness.
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 proceed. The activity of microorganisms will slow down. The juice released from the cabbage will taste like a marinade.
We looked at many ways to prepare healthy vegetables and realized that the pickling process is practically no different from fermentation. Serving a delicious vitamin salad does not require a lot of time and effort, and the result can exceed all expectations.
There are many recipes, and one of them is pickling cabbage in jars with brine. Let's start with choosing cabbage. It is best to use mid-late varieties of cabbage with rounded or slightly flattened heads for pickling. The leaves should be succulent, not dry and thin. Drop-shaped forks are not suitable for pickling.
For the pickling to be successful, the cabbage must contain a sufficient amount of sugar. There are varieties that are best suited for this purpose, for example, Slava. But in general, just taste the cabbage. If it is pleasant to eat it raw, then it will be pickled normally. Salting in brine speeds up the process and, if there is a lack of sugar in the cabbage, it allows you to correct this deficiency.
Let's take 2.5-3 kg of cabbage forks. Do not take small heads of cabbage. They will have more waste, and the quality of larger forks is better. Choose dense white cabbage. If the green color is strong, the finished product will turn out greyish.
For this amount you need to take a couple of carrots, about 300g, a few bay leaves 2-5 to taste, black and allspice peas. The quantity is not for everyone. If you like it spicy, then 10-15 peas per three-liter jar. From the given amount you will get approximately 4 liters of workpiece. You can chop the heads of cabbage with a regular sharp knife, but a shredder or vegetable knife will simplify this process; the cabbage ribbons will be thinner and more uniform. Cut the head of cabbage in half or into quarters, remove the stalk and cut off the thickest and coarsest veins. The width of the strips should not be more than 5 mm. Grate the carrots using a coarse grater or a Korean carrot grater.
Place the chopped vegetables in a bowl and stir. You can squeeze it a little with your hands, but it’s not necessary. Cabbage that is strongly crushed by hand will turn out soft when pickled. Fill cleanly washed dry jars with the vegetable mixture up to the shoulders or slightly higher. Distribute the spices evenly during installation.
Fill everything with chilled brine, which we prepare in advance. For it, dissolve 2 tbsp in 1 liter of boiling water. level spoons of salt and 1 tbsp. spoon of sugar. Instead of pressing, so that the cabbage does not float on the surface of the brine, we insert a plastic lid inside the jar. Place the jar in a bowl and leave at room temperature. Fermentation will take about three days. In order for gases to escape better, you need to periodically pierce the cabbage mass. This can be done with a bamboo sushi stick or a narrow stainless steel knife.
If the brine drips into the bowl, it should be collected in a clean jar. After this, remove the lid from the jar, close the jar and put it in the refrigerator. After cooling, the brine may settle. This is where the one we collected from the bowl comes in handy.
Another recipe for pickling cabbage in a jar, this time without brine. The ratio of cabbage and carrots is the same as in the previous recipe. That is, for 3 kg of cabbage there are about 300 g of carrots. Finely chop the cabbage, add grated carrots, about 1 tablespoon of salt and mix everything with your hands. Leave the bowl for an hour so that the cabbage releases its juice. To make the preparation successful, choose juicy, sweetish cabbage and carrots with crunchy, bright, non-wiry pulp. There is no need to rub the mixture with your hands, otherwise you will end up with rags instead of cabbage strips.
If the raw materials are of high quality, then the juice will be quite enough without this. If you think the cabbage is not sweet enough, add a little sugar to the mixture - about 0.5-1 tablespoon. This will speed up the fermentation process. After an hour, transfer the cabbage to jars, adding 2-4 times into a three-liter jar between layers of vegetables 1 bay leaf and 2-3 black peppercorns. You can insert a glass of water of a suitable diameter into a jar to press the cabbage mass. Place the jar in a clean bowl to catch any juice if it overflows. Without sugar, such cabbage can ferment for 5-6 days at room temperature.
Salting cabbage pieces in jars is simple and does not require a long time. When pickling, you can add carrots, beets, aromatic herbs and spices. For such a preparation we will need brine, just like when fermenting tomatoes, because coarsely chopped vegetables will not give enough juice. We prepare the brine at the rate of 2 tablespoons of salt per 1 liter of water.
Remove the top pair of leaves from the head of cabbage and cut it in half. Next, each half is cut into 3-4 slices, and the slices, in turn, are cut crosswise into 3-4 pieces. Throw a bay leaf and 3-4 peppercorns at the bottom of the jar, then lay out pieces of cabbage, sprinkling them with chopped large strips or carrot slices. If you wish, you can add beet slices, garlic, cumin seeds, parsley or whole sprigs of celery. Approximate ratio: for 1 kg of cabbage, 100 g of carrots, 100 g of beets, 3-4 cloves of garlic, a couple of sprigs of herbs.
You can salt large pieces and regular finely chopped cabbage and carrots in one jar, laying both in layers. This will leave you with less free space. The jar, as usual, is filled with cold brine and pressure is applied. Leave the workpiece for 3-4 days at room temperature. The ideal temperature for fermentation is 18-20 degrees. If there is a deviation in one direction or another, the process may be disrupted.
Methods for pickling cabbage in jars
There are as many options for pickling as there are housewives, because each has its own preferences, and cabbage has its own taste. Some people add vinegar and vegetable oil when salting. But this is not for everybody. If you make a preparation with vinegar, use wine or fruit vinegar, it is much better than alcohol. You can make your own apple cider vinegar, but it is also commercially available. By the way, you can salt not only white cabbage. Both red and colored cabbage are suitable for this purpose, but it is better to salt it in brine. Pickling red cabbage is done according to the same recipe as white cabbage. But it’s better to make it with beets rather than carrots. If you take carrots, do not grate them, but cut them into large strips or circles.
Pickling cauliflower is done differently: for brine, take 1 tbsp for 1 liter of water. a heaped spoonful of salt and 1 heaped spoonful of sugar. Take 2 heads of cauliflower with a total weight of about 1.5 kg, half a kilo of carrots, a head of garlic, 3-4 black peppers and allspice peas, 3-4 bay leaves. We separate the cabbage into inflorescences and blanch in boiling water for 1.5-2 minutes and immediately cool under running cold water. Let it drain in a colander. After this, place the inflorescences and carrots in the jar in layers, evenly adding pieces of garlic and spices. Leave some space at the top of the jar. Pour in the brine, apply pressure and leave for 2-3 days at room temperature. After this, you can put the workpiece in the refrigerator. In 4-5 days it will be ready. Allows you to speed up the process quick pickling of cabbage in jars hot brine.
Pickling cabbage in jars video will help you if you are a complete beginner and have little idea of the entire technological process from the description.
Hot pickling of cabbage in jars allows you to make a workpiece quickly. But the preservative here will be vinegar, and not lactic acid, which is formed during natural fermentation. Unfortunately, natural fermentation without vinegar is almost impossible to accomplish in less than 3 days. So, the recipe: for 1 kg of cabbage, 100 g of carrots, a couple of cloves of garlic.
We take spices to taste, usually bay leaves and peppercorns, black and allspice. Brine: for 0.5 liters of water, 100-150 ml of 6-9% vinegar, half a glass of sugar, half a glass of vegetable oil, 1 tbsp. l. coarse salt. Shred the cabbage into thin strips, grate the carrots on a coarse grater or a Korean carrot grater, and mix everything in a bowl.
We place the cabbage slices in the jars, not all the way to the top, but leave a little free space. Pour hot brine into the jars and leave the mixture for 3 hours. After this you can eat it. You can make preparations in this way in the spring. Summer varieties are also suitable. Since it cooks quickly, there is no need to make a large batch. This cabbage is stored in the refrigerator under a screw-on or plastic lid.
Pickling cabbage pieces in jars according to the Georgian recipe, the end result will be an excellent spicy appetizer that not only has an excellent taste, but is also beautiful to look at. She is quite capable of decorating even a holiday table. What we need:
White cabbage 3kg
Mixed canteen 1.5 kg
Leaf celery, a couple of bunches
Hot pepper 2-3 pieces (if you don’t like it very hot, take a larger size pepper and one)
Garlic 2 large heads
Coarse rock salt 3 heaped tablespoons
For this preparation, it is better to take medium-sized heads of cabbage weighing about a kilogram. It should be white, with succulent leaves without thick, coarse veins. It is better to choose forks of the correct round shape. Take beets that are not very large, dark, sweet with thin skin. First, prepare the brine: boil water and dissolve the salt in it. Let's cool the brine.
You may need quite a lot of it, so it's better to make it in excess. Remove the top 1-2 leaves of the cabbage, trim the stalk, and then cut the forks lengthwise into 6-8 slices. We do not cut out the stump so that the slices do not fall apart. Cut the beets into thin circles or semicircles. We peel the garlic, wash it, and separate it into cloves. Cut each clove into 2-3 parts. Peel the pepper from seeds and cut into rings.
Fill the jar like this: put some beets on the bottom, then pieces of cabbage, layering them with slices of beets, pieces of garlic and pepper rings, add 1-2 rolled celery sprigs.
Fill the jar to the top. The topmost layer is beets. To prevent vegetables from floating or peeking out of the brine, which can lead to mold, we push a plastic lid inside the jar or place a clean bottle of suitable diameter filled with water or a glass in the neck of the jar. Leave the jars to ferment at room temperature.
The fermentation rate depends on the air temperature and the sugar content in the beets and cabbage. The warmer it is in the kitchen, the sweeter the vegetables, the faster and more active the process will be. But in too hot weather it is not worth making preparations. The cabbage will be ready in 3-5 days. After this, the jars are covered with plastic lids and put in the refrigerator. You can serve it in slices, like salt, or cut it into smaller pieces. We also put the beetroot pieces and garlic on a plate, they also have a great taste. This cabbage, along with other pickles, will perfectly decorate the holiday table.
Pickling cabbage in glass jars
Cabbage can be pickled with more than just carrots. The next few recipes will allow you to prepare it with various additives. The recipes have only one thing in common: they do not require sterilization and can be stored in the refrigerator under plastic lids.
1. Salad: for 5 kg of white cabbage, take 1 kg of onions, carrots, bell peppers, 1 glass of vegetable oil, 9% vinegar, salt and sugar. Finely chop the cabbage and grate the carrots on a coarse grater. Cut the onion into half rings. Peel the bell pepper from seeds and cut into thin strips. Place the vegetables in a large bowl and mix with the remaining ingredients. Let it stand for 5-6 hours, then put it in clean, dry jars and put it in the refrigerator for storage. If the portion is too big for you, make half.
2. Cabbage with apples. You can add apple slices to the cabbage mixture, the taste of the preparation will improve, it will acquire an apple aroma. But it’s better to put two or three whole apples in a jar, distributing them evenly. In this case, the apples will be very tasty. And you can cut them into slices when serving and serve them in a salad bowl along with cabbage. For 1 kg of cabbage, take 100 g of carrots, 100 g of apples, 20 g of salt. Spices: black pepper and allspice, bay leaf - to taste.
3. Cabbage with lingonberries. For 1 kg of cabbage, 100 g of carrots and 30-50 g of lingonberries. This preparation makes it possible to use less salt, since lingonberries contain a natural preservative. Mix the vegetables in a bowl and add salt as you would salt a regular salad. Add lingonberries and stir. Place in jars, placing pressure on top. After 3-5 days, the workpiece can be put in the refrigerator. During fermentation, it is necessary to pierce the cabbage mass to release gases.
Interesting fact: there are more vitamins in sauerkraut than in fresh cabbage, and their composition is richer.