It's time to prepare cabbage for the winter. This is a rather messy matter, but it is necessary. After all, this one will be easy to use in any dish: first, second or salads. But not only that. Since this great snack How on dining table, and at the holidays. The thing is that as soon as you add oil and onions to salted cabbage, you will get a salad rich in vitamins.

Yes exactly a large number of We need vitamins so much in cold weather. And there are a lot of them in it. For those who don’t know, I’ll tell you which ones exactly. These are vitamins A, B, C, P, K and more. It also contains calcium, fluorine, potassium and sulfur. And I’m generally silent about the fact that it consists of fiber, which is so necessary for our intestines.

In previous articles, attention was already paid to cabbage and also how to cook it. But I would like to dwell on this in more detail. After all, there are so many recipes and they all differ from each other. Although the preparation method is almost identical, the compositions differ. The whole point is that someone likes to add some spices. And there are those who can’t stand them. What type of person are you?

If you don't know the answer to this question, make a jar of each recipe and label them somehow. When you taste it in winter, you will definitely answer this question. And you’ve probably already decided on the method of preparing cabbage. Now let's get started!

It's quite classic way white cabbage preparations. Since it contains the most minimum set products. And as far as I know, many people used to do this not only at home. but also in different canteens. Therefore, this is a long-tested recipe not only by me, but also by most housewives.

Ingredients:

• White cabbage - 1 fork (medium size);
• Carrots – 2 pcs.;
• Salt – 4 tsp.

Preparation:

1. Remove the top two to three leaves from the head of cabbage. We won't need them as they are usually quite dirty and scratched. The fork itself can be rinsed under running water and dried with a paper or kitchen towel.

Next, cut it into 2 – 4 parts. This is so that it is convenient for us to chop it. This can be done using a special shredder. If you don’t have one, then use your most common and favorite knife. Try to keep the straw as thin as possible. We put the finished product in a large container, but I will do everything on the countertop.

The stalk cannot be used, since it is in it that all harmful substances are collected.

2. Wash and peel the carrots. Three on her coarse grater straight into the white cabbage.

At this point you can adjust the amount of carrots. Some people like it a lot, while others prefer less.

3. Now mix thoroughly and knead a little with your hands. Then add salt and continue the process. Only now you need to crush it harder to release the juice.

4. Place in a jar. You always need to press it down with your hands or a spoon. It should lie quite tightly in the container. We fill the whole bottle in this way. Place a glass of water on top. Such a load will put pressure on the cabbage and it will be in juice all the time. If the container is not full, then make a cover out of cabbage leaves. And put pressure on him. So we leave it at room temperature for 2 – 3 days.

If you don’t have all the cabbage included, and there isn’t enough for the second jar, then in the future this remainder will need to be added to the jar. After all, our mass will settle.

5. Close the container with regular nylon cover and put it away for storage in a cool place.

This will be stored all winter until summer.

Salting cabbage in a quick way in brine:

This method is quite simple. Moreover, he is very popular. After all, you don’t need to make a huge effort to get the vegetables to release enough juice. Here we will simply prepare the brine with which we will pour all our delicious food. Or let’s do it even simpler, but how? I'll tell you now.

Ingredients:

• White cabbage – 2.5 kg;
• Carrots – 1 pc.;
• Salt – 2 tbsp. l.;
• Sugar – 2 tbsp. l.;
• Water – about 1.5 liters.

Preparation:

1. Remove the top leaves from the head of cabbage. We cut it into several parts, so it will be easier for us to hold it in our hands. Next, chop it into thin strips directly into a large bowl using a shredder.

2. Peel the carrots and grate them on a coarse grater. Add to cabbage. Mix well, but do not knead.

3. Place directly into the jar up to the neck, pressing lightly with your hand.

4. Sprinkle salt and sugar on top of the cabbage. We pour water there. It will not pour well, so we help it with a wooden skewer. We pierce it all the way to the bottom. This way we can fill as much as possible more liquid. It should cover the cabbage completely.

5. Cover the top with a lid or gauze and place the jar in a deep bowl. Leave it like this for 2 – 3 days at room temperature. Periodically it is necessary to pierce the mass with a stick so that all the accumulated gas comes out. This is what makes cabbage bitter.

If there is no brine on top, then you need to add the leaked liquid back to the jar. Thus, there should always be brine on the surface.

6. Then close the jar with a nylon lid and put it in the cold for storage.

Using this method, you can add any favorite spices: dill, coriander, Bay leaf etc.

Is it possible to pickle early cabbage for the winter:

Most summer residents try to plant in their garden different varieties. Some are early, but there are also mid-ripening or late. All in order to start eating vegetables that you have already grown with your own hands as early as possible. After all, until this moment you have to buy in stores or on the market.

That’s when the cabbage arrived. Yes, not just one head of cabbage, but many at once. What to do with them? Most people wonder: is early cabbage suitable for pickling? The answer to this question is simple: yes, absolutely! Why not?

The thing is that this type of cabbage is more tender and not so dense than the coarse winter varieties. And our early one does not need to be crushed with such effort. You may not hear that crunch, but it won’t be a mess either. So feel free to choose any recipe you like and go ahead!

Make a few sample jars and you will immediately understand that it is the same as any other varieties. Maybe even better. After all, it also stores everything healthy vitamins and minerals that are so necessary for our body. But still, I recommend that you eat this yummy first, and only then start preparing preparations from later varieties.

How to salt early cabbage so that it is crispy:

Don’t know what method to use for such a young vegetable? Then I will be happy to share my option with you. It’s simple, but the result is so delicious that you just can’t resist it. I have never had a jar sit for a long time. Everything is eaten so quickly that the crunch alone is enough to fill the whole house!

Ingredients:

• Early cabbage – 3 kg;
• Beets – 2 pcs.;
• Salt – 2 tbsp. l.;
• Sugar – 1 tbsp. l.;
• Water – 1.5 l.

Preparation:

1. Prepare the head of cabbage. To do this, remove the top leaves. We cut it into 4 parts for our convenience. Using a simple knife, chop the cabbage into thin strips. If you have a special shredder, use it.

2. Peel the beets and grate them on a coarse grater, or on a special grater for Korean carrots.

3. Mix our vegetables, while trying not to crush them too much, because our cabbage is young and quite juicy.

4. Transfer the mass to a jar and press down a little.

5. Dissolve salt and sugar in water at room temperature. Pour the brine into the contents of the jar. To get more liquid in, pierce the cabbage with a wooden skewer.

6. Cover the neck of the container with gauze and place in a deep bowl. Leave to salt for 3 days. If there is not enough brine, then add the liquid that has leaked into the bowl. Then we close it with a nylon lid and put it in the cold for storage.

How to pickle cauliflower in jars: a simple and very tasty recipe

For some reason, we are accustomed to the fact that only white cabbage is salted for the winter. What about the colored one? Can it really only be eaten frozen in summer or winter? Not at all! They also salt it, but they try to do it in an unusual way. So that it differs in taste.

Ingredients:

• Cauliflower – 1 kg;
• Carrots – 500 gr.;
• Bay leaf – 6 pcs.;
• Dill umbrella – 6 pcs.;
• Hot pepper - to taste;
• Salt – 2 tbsp. l.;
• Sugar – 2 tbsp. l.;
• Water – 1.5 l.

Preparation:

1. First, let's prepare the brine. We will need the most ordinary cold water, not even boiled. Pour it into any container. Add salt and sugar there. Mix well and set aside for a while. We need all bulk products to dissolve in it. Therefore, stir periodically.

Try to use bottled or well water. But not from the tap - chlorinated. Otherwise, there is a chance that our workpiece will deteriorate.

2. Now let's do the vegetables. They need to be washed under running water and cleaned. We separate the cabbage into inflorescences. They should be small so that more can fit into the jar. Cut the carrots into slices about 1 cm thick, or you can also cut them in half.

3. Now let’s fill our clean jars. There is no need to sterilize them, just wash them with any detergent.

So, it’s best to alternate layers: cabbage, carrots. And in the middle of the jar place dill, bay leaf, and, if desired, hot pepper. Pack everything tightly so that the container is not half empty.

4. Now fill the contents with brine right up to the neck. Close with regular nylon lids and leave at room temperature for 2 – 3 days. Afterwards you can put it in the refrigerator or any cool place.

This cabbage can be eaten after 2 – 3 weeks. But it keeps well all winter.

On what days according to the lunar calendar is it better to salt cabbage?

There are varieties that ripen as early as September. And the end of October winter varieties The cabbages are already completely ready, as they were caught by the first frost. She has already collected enough sugar to be fermented. And our grandmothers and great-grandmothers knew very well when it was better to salt cabbage so that it was tasty and crispy. Therefore, they prepared it only for the waxing moon and on certain days.

The most suitable days are considered women's. This is Wednesday, Friday and Saturday.

Everyone has long known that the Moon influences almost everything that happens on earth. Therefore, microorganisms involved in the fermentation process of cabbage are very active during the full moon. It's not bad! but those microbes that harm cabbage are also active. the same goes for the new moon. Only here it’s the other way around. That is, all the bacteria are not so active, which means the cabbage will take much longer to cook than usual. Therefore, in order for the results to be pleasing, you should not add salt during the new moon or full moon.

In general, they believe that the 5th - 6th day of the waxing Moon is the most suitable.

According to lunar calendar in September, the new moon begins from the 10th to the 24th. But the most favorable: 14, 15 , 19, 21, 22.

In October falls 10 - 23. Favorable: 10, 12, 13, 17, 19, 20.

In November from 8 to 22. The best: 9, 10, 14, 16, 17, 21.

And for those who pickle in December: 8–21. Choose: 8, 12 , 14, 15, 19, 21.

I hope you find our calendar and more useful. All recipes are quite simple and at the same time quick. You can use them to cook cabbage all year round. And I say goodbye to you for today, see you later!

Salted cabbage is one of the most popular dishes on our table, because it is not only great snack, but also an addition to any side dish. However, only skilled housewives with experience can properly prepare crispy, white cabbage.

There are many tricks in the procedure for pickling cabbage. instant cooking: correctly selected heads of cabbage, appropriate proportions of salt, sugar, and, if necessary, vinegar, chopping method. All this will ultimately lead to the desired result.

Some housewives confuse salting and sauerkraut, however, these are two completely different cooking processes. Salting refers to quick salting, and pickling is a long process and takes from one to several weeks.

Cabbage is salted with the addition of carrots, beets, apples, black pepper and bay leaves. Before putting the chopped vegetables into the jar, you need to mash them thoroughly so that as much juice as possible comes out, this will speed up the cooking.

Even in the old days, there was a belief that in order for pickled cabbage to turn out tasty, you need to wait until the first frost hits the vegetable. Therefore, you should not rush into this matter.

Quick pickling of cabbage: a simple recipe

If you want to quickly pickle any vegetables, add vinegar to the brine. This recipe quick salting cabbage is intended for those who do not have extra time or a lot of space to store pickles.

In just seven to eight hours you will have ready-made salted cabbage on your table, whether for dumplings, borscht or pie.

Components:

Shred the head of cabbage with a sharp knife or special device. If you have it, it will significantly speed up the process. Peel the carrots and grate them on the coarsest grater. Place the garlic in a metal bowl, cover with a saucer and shake, with some effort, open and remove it without the husk.

In a large cup, dilute the brine: mix salt, vegetable oil, sugar, pepper and vinegar, pour in boiled water. Stir until everything is completely dissolved. Chop the garlic into slices.

Place all the prepared vegetables in a deep bowl, lightly knead them with your hands and pour in the resulting marinade. Cover the bowl with a large lid, place pressure on it and leave for two to three hours.

Stir and cover again. After seven hours, you can serve the finished cabbage to the table.

How to pickle cabbage pieces with beets

Cabbage can be salted not only finely shredded with the addition of carrots, but also big pieces with beets. This pickle is used for open pies, pies, cook cabbage soup, and stew meat and fish with it.

Components:

• Cabbage – 3.5 kg;
• Beetroot – 0.5 kg;
• Garlic – 4 cloves;
• Horseradish root – 2 pcs.;
• Salt – 100 g;
• Sugar – 0.5 cups;
• Peppercorns – 6 pcs.;
• Laurel leaf – 5 pcs.;
• Cloves – 3 grains;
• Water – 2 l.

For this recipe for pickling instant cabbage, it is best to take a large and tight head, cut it in large pieces. Wash and peel the beets, chop them into small cubes. In the cooled boiled water dilute the brine: salt, cloves, sugar, pepper, bay leaf. Press the peeled garlic through a press.

Mix all the prepared vegetables, pour in the marinade and cover the top with a plate or lid of a smaller diameter than the bowl itself so that it presses the cabbage tightly. Place a heavy stone on top or place a jar of water so that it becomes oppressive.

We send the pickles to a cool, dark place for two days. Then place the appetizer in glass jars and close plastic cover. Leave it to be stored in a cold basement or refrigerator.

Try cooking. We have prepared a good selection of recipes from shortbread, jellied or puff pastry. Experiment with us!

Read how to properly prepare “Autumn” salad from vegetables for the winter.

Have you tried the jam from fir cones? cook it, it’s an excellent sweet that boosts immunity.

Marinate vegetables without vinegar

The process itself is quite labor-intensive; it is necessary to prepare all the vegetables, spices, containers, work equipment, and sharpen the knives well. After all, having chopped the vegetables, you immediately need to fill the jar tightly with them.

Components:

• Cabbage – 3 pcs.;
• Carrots – 6 pcs.;
• Laurel leaf – 10 pcs.;
• Black pepper – packaging;
• Salt – 4 tbsp. l.;
• Sugar – 2 tbsp. l.;
• Water – 2.5 l.

Let's take a closer look quick way pickling cabbage without vinegar. Dissolve salt and sugar in heated boiled water, then strain everything through cheesecloth and leave to cool completely.

We remove the top spoiled leaves from the head of cabbage, cut it in half and chop it into thin long strips. Place everything in a large enamel bowl.

Wash and peel the carrots, chop them on a grater and add them to the container. Sprinkle spices on top.

Mash the chopped vegetables using physical force; you may need several approaches, it all depends on the juiciness of the vegetables. Push the resulting mixture tightly into the finished sterilized jars.

The tighter you do this, the faster your cabbage will cook. Pour brine on top, cover with a plastic lid, but loosely, and place the jars in bowls in a warm place. In three days the appetizer will be ready. Periodically it is necessary to pierce the salting with a wooden stick to release the air.

The cabbage is ready!

Crispy cabbage in two days

You can find many recipes for making salted cabbage in various sources, but it does not always turn out crispy and tasty. Often it turns out soft, not salty enough and for some reason gray. To avoid such a result, take note of this particular recipe, which never fails.

Components:

• Cabbage – 1 pc.;
• Water – 1 l;
• Salt – 2.5 tbsp. l.;
• Sugar – 1 tbsp. l.;
• Dried dill – 2 tsp;
• Carrots – 1 pc.

Dissolve coarse water in cooled boiled water. iodized salt and sugar. Cut the cabbage in half with a fork and begin shredding it as thinly as possible with a sharp knife. If you come across thick layers, set them aside.

We wash the carrots from dirt and clean them using a metal scraper, this will significantly save your time and the removed layer will be thinner than from a knife. Grind the prepared vegetable on a grater.

Place the prepared products in large saucepan with high sides, knead with hands and fill with brine.

Cover with a lid and leave to salt for forty-eight hours, periodically opening and piercing with a wooden sushi stick to allow air to escape.

Ready cabbage For quick cooking, place in jars, cover with a lid and store in the refrigerator.

Hot salting cabbage

There is a very quick method of pickling cabbage using certain vegetables and fruits. In just a few hours, or a day at most, the dish will be ready.

Components:

• Cabbage – 2 kg;
• Carrots – 2 pcs.;
• Apples – 3 pcs.;
• Cranberries – 100 g;
• Salt – 2.5 tbsp. l.;
• Vinegar – 50 ml;
• Oil – 1 glass;
• Water – 1 l;
• Garlic – 1 head;
• Sugar – 250 g.

Cutting it off upper layer leaves from the head of cabbage, if necessary, cut off damaged areas. Peel garlic, carrots and apples. It is better to take not sweet fruits, but sour ones - semerenko or antonovka. Shred the cabbage into strips, and the remaining products into thin slices. We lay out the prepared products in layers in a large enamel bowl: cabbage, carrots, cranberries, and finish with apples. Using this scheme we make several layers.

IN metal utensils mix all the remaining ingredients, put on fire and boil for five to seven minutes. Pour the hot marinade over the chopped vegetables, cover with a wooden lid and set the pressure. Here is a recipe for quick and hot pickling of cabbage.

1. If you try some cabbage from a jar and it doesn’t seem ready enough for you, leave it for another half an hour or an hour and try again, because the fermentation process occurs continuously and the taste changes quickly;
2. For high-quality salting, only coarse salt is needed, fine salt is not suitable;
3. During the fermentation period, vegetables must be completely covered with marinade. If the top layer is dry, increase the pressure or add more liquid to the jar;
4. To ensure that the cabbage is well salted, it is recommended to cook it during the waxing moon;
5. The most suitable container for pickling is a wooden barrel;
6. If you leave the appetizer to ferment in a cold room, the cooking time may increase by several days;
7. If you do not release air during the fermentation process, then instant cabbage will have a bitter aftertaste;
8. The foam that appears on the surface of the jar should be removed with a holey spoon; as soon as it stops appearing, the pickling is ready.

Bon appetit!

Pickling cabbage in 3-liter jars.

RECIPE 1.
QUICK COOKING CABBAGE.

Shred the cabbage into thin strips or cut into pieces. Tight
put in a 3-liter jar. Fill cold water, dissolving 2 tablespoons of salt in it (1-1.5 liters of water). Leave the jar in a warm place for 2 days. Then
drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and consumption. It’s good to sprinkle the cabbage with carrots. grated on a coarse grater.

Upper cabbage leaves line the bottom of the jar. Finely chop the rest of the cabbage, leaving a few cabbage leaves whole, they will come in handy later. So, grind the shredded cabbage with salt and grated carrots so that it gives juice (this is for soup). If you add salt for an appetizer, add cumin and cranberries. Push tightly into the jar, cover with the remaining cabbage leaves, cover with a clean cloth - and place the weight on top. You can eat it on the second or third day.

RECIPE 2.
FOR ONE 3 LITER JAR

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

Preparation sauerkraut:
Wash cabbage and remove outer leaves. Cut in half and finely chop.
We put it all in an enamel cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then we knead it with our hands (like dough) to make it stand out. cabbage juice, A
The cabbage will become translucent. At the same time, you need to salt the cabbage little by little - this will make mashing it easier and faster.

Taste the cabbage all the time, I add salt to taste - in the end it’s cabbage
there should be a few more salts than necessary - the salt will then go away when the cabbage sours.

To start the fermentation process, add sugar, a little about
tablespoon for the whole head of cabbage.

The carrots must be peeled and grated on a coarse grater.

Attention! Put carrots in cabbage only when you are ready to put it in a jar - there is no need to mash carrots together with cabbage - it will be tasteless.

Mix carefully
When all the cabbage is laid, it is necessary to apply pressure.
I use a regular nylon lid as a pressure - it’s quite
enough for this volume.
Press the lid firmly, compacting the cabbage; you will have to do this more than once, because during fermentation gases are formed that tend to lift it to the top. Without pressure, the cabbage will turn out loose and soft, but we want it to be dense and crunchy.
So we finished salting cabbage for the winter, it turned out to be a full 3
liter jar.

But there was a lot of cabbage juice. Do not pour it out under any circumstances!
The labor-intensive process of pickling cabbage for the winter is over, but it's not yet
All!
It will be ready only in three days.

Our further actions are:
Place the jar of salted cabbage in a plate or cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that small jar of juice side by side on the table (everything will ferment there too).
The cabbage will ferment at room temperature for 3 days.
All this time you will need to free her from the morning and evening.
the resulting gas - hydrogen sulfide - the smell is certainly not pleasant...
but it’s tolerable, the main thing is not to leave it in the cabbage. For this it will be necessary
pierce it to the bottom with a thick knife - you will see how the gas comes out and
you will feel it.

On the first day there will be a little of it, on the second more, and by the evening of the third
During the day, the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - the first day, just press the lid and the gas will come out on its own.

When you pierce the cabbage, you need to remove the lid, then put it back
back to the jar, because it will act as oppression.

If there is a lot of juice, pour it into a jar.
By the evening of the third day, this jar will form sour juice, and it’s somehow viscous and slimy - don’t be alarmed, that’s how it should be.

We pierce the cabbage thoroughly one last time, “squeeze out” all the hydrogen sulfide from it, remove the “oppression”, pour the juice from a half-liter jar, close it with a nylon lid and put it in the refrigerator for storage.

That's all! Now you know how to pickle cabbage in a jar for the winter!

By the way, after a day you will notice that the juice is well absorbed into the cabbage,
so you shouldn’t pour the juice out of the jar if it doesn’t all fit,
just let it sit in the refrigerator next to 3 liter jar, and in a day or two you will send it there, otherwise the cabbage will not be so juicy and crispy.

RECIPE 3.
SALTY THE CABBAGE IN AN ENAMELED BUCKET.

We take products in the following proportions:
for 10 kg of cabbage:
200 – 250g salt.
Optional for improvement appearance and you can add flavor:
500g carrots, grated or cut into narrow strips;
and/or 1 celery root;
or 1 kg whole or chopped apples;
or 100-200g lingonberries;
cumin - to taste.

Chop the cabbage and mix evenly with table salt. For
salt the cabbage evenly, place it in a wider container and
stand for 0.5-1 hour. Next, place the cabbage in a bucket (pan or
cans) tightly sealed to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, which protect it from spoilage. Place a clean piece of white cloth on top, and on top of it a wooden grid (you can use a plate of a suitable diameter) on which to place a weight. You can use a jar of water as oppression. After about a day, the grate (or plate) should be immersed 3-4 cm in the juice released from the cabbage.

When cabbage ferments, gases with an unpleasant odor are released. To remove these gases, you need to pierce the container with cabbage to the bottom with a sharp, smooth stick every 2 days until the release of gases stops.

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

Place the finished cabbage in 3-liter jars and put in the refrigerator.

After removing the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because cabbage left without brine quickly deteriorates and loses some of the vitamin C it contains.

RECIPE 4.
PICKING CABBAGE IN PIECES.

Cooking method:
We cut the cabbage into pieces, put it in jars, and pour each row
carrots, grated on a coarse grater, and chopped garlic. For a 3 liter jar – 1 head of garlic. Don't stuff the cabbage too much!

The brine is prepared like this: for 1 liter of water – 2 tbsp. l. with a top of salt and 150 g
sugar, 100 g 9% vinegar or 1 tbsp. l. essences, 100 g vegetable
oils

RECIPE 5.
CABBAGE MARINATED WITH VINEGAR.

For 5 liters cold water take one bottle of vinegar, 2 cups of sugar.
1.5 cups salt, carrots. Cut the cabbage into pieces, you can cut it into 4 parts. Place in a saucepan or barrel. Pour in brine and press.
Place in a room at room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and for meals.
dishes.

Some possible options mixtures for sauerkraut:
10 kg of cabbage, 25 g of cumin or dill seeds, 200 – 250 g of salt;

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

10 kg cabbage, 300 – 500 g carrots, 25 g cumin or dill seeds, 200 –
250 g salt;

10 kg cabbage, 400 – 450 g carrots, 350 – 400 g parsnip root,
200-250 g salt;

10 kg cabbage, 200 – 250 g carrots, 150 – 200 g parsley roots,
celery and parsnips, 25 g of caraway seeds or dill, 200 - 250 g of salt;

10 kg cabbage, 300 g carrots, 200 g onions, 25 g dill or caraway seeds,
200 – 250 g salt;

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

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

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

10 kg cabbage, 300 – 500 g carrots, 200 g apples, 25 g cumin seeds or
dill, 80 g dried juniper berries;

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

10 kg cabbage, 200 g red rowan berries, 300 – 500 g apples, 25 g seeds
cumin or dill, 200 - 250 g salt;

RECIPE 6.
CABBAGE “GEORGIAN STYLE”.

You will need:
– 1 medium head of fresh white cabbage;
– 1 table beet;
– 1 red hot pepper;
– 4 cloves of garlic;
– 100 g celery greens;
– vinegar to taste;
– 1 tbsp. spoon of salt per 1 liter of water.

Cooking method:

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

Place everything in layers, sprinkle with chopped garlic.

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

Place in a warm place for 2 days, then in the refrigerator.

Unfortunately, cabbage prepared according to this recipe cannot be
long-term storage.

RECIPE 7.
FEAST CABBAGE.

You will need:
– 4 kg of cabbage;
– 8-12 cloves of garlic;
– 250 – 300 g beets.

For brine per 1 liter of water:

– 2 incomplete tablespoons of salt;
– 2 tbsp. spoons of sugar;
– 8 peppercorns;
– 4 bay leaves;
– ½ tbsp. apple cider vinegar.

Cooking method:

Cut the cabbage into large pieces. Place in an enamel pan, place chopped cabbage between pieces raw beets and thinly sliced ​​garlic.

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

How to salt cabbage in jars for the winter? The question is relevant for city dwellers, because not everyone has the opportunity to salt it in a barrel, and everyone needs vitamins in winter!

Sauerkraut contains a lot of vitamin C, and it is found not only in the cabbage itself, but also in the brine, as well as many microelements, including potassium, which is so necessary for our heart. Cabbage vitamin C, being a powerful antioxidant, can inhibit the growth of cancer cells. And the good news is that it can be preserved in cabbage for a long time, up to 7-8 months.

I know how to pickle cabbage for the winter thanks to my mother, since childhood I helped her in the kitchen: in the fall, huge heads of cabbage were purchased, all of it was chopped into two knives and fermented in a large enamel bucket. The cabbage turned out wonderful - tasty, beautiful and crispy. During the holidays, all the women sought out my mother’s recipe for wonderful cabbage. And the recipe is simple and fail-safe. We've been around for a long time we salt the cabbage not in a bucket, but in three-liter jars - it’s convenient and stress-free, and the cabbage is always freshly prepared.

Well, let's get started

We will need

• 1 large head of cabbage
• 1 medium carrot
• 1 tbsp. spoon of sugar
• salt to taste
• 3 liter jar

Recipe for sauerkraut for the winter in a jar with step-by-step photos:

Wash cabbage and remove outer leaves. Cut in half and finely chop:

We put it all in an enamel cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter

Then knead it with your hands (like dough) so that the cabbage juice is released, and the cabbage becomes translucent. At the same time, you need to salt the cabbage little by little - this will make mashing it easier and faster.

Taste the cabbage all the time, I add salt to taste - in the end the cabbage should be slightly saltier than necessary - the salt will then go away when it sours.

To start the fermentation process, add sugar, a little about a tablespoon for the whole head of cabbage.

The carrots must be peeled and grated on a coarse grater.

Attention!

Place carrots only when you are ready to put them in a jar - there is no need to mash carrots together with cabbage - it will be tasteless:

Mix carefully

And put it in a jar, periodically tamping it there:

When all the cabbage is laid, it is necessary to apply pressure.

I use a regular nylon lid as oppression - it is quite enough for this volume:

Press the lid firmly, compacting the cabbage; you will have to do this more than once, because during fermentation gases are formed that tend to lift it to the top. Without pressure, the cabbage will turn out loose and soft, but we want it to be dense and crunchy.

So we finished salting cabbage for the winter, we got a full 3-liter jar:

But there was a lot of cabbage juice. Do not pour it out under any circumstances!

The laborious process of pickling cabbage for the winter is over, but that's not all!

It will be ready only in three days.

Our further actions are:

Jar with salted cabbage put it in a plate or cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that small jar of juice side by side on the table (everything will ferment there too).

The cabbage will ferment at room temperature for 3 days.

All this time, you will need to free it in the morning and evening from the formed gas - with the smell of hydrogen sulfide - the smell is certainly not pleasant.. but tolerable, the main thing is not to leave it in the cabbage. To do this, you will need to pierce it to the bottom with a thick knife - you will see and feel how the gas comes out.

On the first day there will be a little of it, on the second there will be more, and by the evening of the third day the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - on the first day just press the lid and the gas will come out on its own.

When you pierce it, you need to take out the lid, then put it back in the jar, because it will act as a pressure.

If there is a lot of juice, pour it into a jar.

By the evening of the third day, a sour juice will form in this jar, and it will be somewhat thick and viscous - don’t be alarmed, this is how it should be.

We pierce the cabbage thoroughly one last time, “squeeze out” all the gas from it, remove the “pressure”, pour the juice from a half-liter jar into a 3-liter jar with sauerkraut, close it with a nylon lid and put it in the refrigerator for storage.

That's all! Now you know how to salt cabbage in a jar for the winter !

By the way, after a day you will notice that the juice is well absorbed into the cabbage, so you shouldn’t pour the juice out of a half-liter jar if it all doesn’t fit, just let it stand in the refrigerator next to a 3-liter jar, and after a day or two you send it there, otherwise the cabbage will not be so juicy and crispy.

Well then, enjoy great taste sauerkraut, prepared with your own hands and be healthy!

Bon appetit!

If you have the red-headed sister of our cabbage waiting in the refrigerator, then I have a wonderful recipe on my website: - a very healthy and satisfying salad!

That's all for today! Have fun cooking and share your impressions in the comments.

The recipe for pickling cabbage will not be new to anyone. We salt cabbage most often in the fall; for this purpose it is best to take late varieties cabbage The fork must weigh at least 1 kg. Otherwise, it will not contain enough microelements and vitamins necessary for fermentation during pickling.

I remember from childhood that pickling cabbage was a whole ritual. The whole family was involved in the process. First, my parents and I went to a grocery store, where in late autumn they brought mountains of cabbage, stood in line and bought a lot of cabbage. Since our kitchen was small, we cooked cabbage in a large room on a folding table. And the “dancing with tambourines” began around the table. My mother, sister and grandmother and I shredded cabbage, grated or cut carrots into strips. Dad ground cabbage and carrots with salt in batches right on the table, then everything was compacted into large enamel pans and buckets. This sauerkraut lasted us until mid-spring. This is how cabbage was pickled for the winter during my childhood. Nowadays it has become much easier; we no longer salt cabbage in such large batches. In recent years, my mother began to pickle cabbage in three-liter jars. She especially liked the recipe where the cabbage was simply filled with brine. Below are two recipes for pickling cabbage in jars.

Ingredients:

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

How to pickle cabbage in a jar recipe

Finely chop the cabbage. Grate the carrots on a coarse grater.
Place everything in a cup, add salt, sugar, dill seeds, bay leaf.
Mix by rubbing the cabbage, carrots with salt and sugar with your hands.
Then place the cabbage in parts in two or three liter jars, compacting each layer with your fist. Cover the jar with a lid. I have a one and a half kilogram head of cabbage that fits into a two liter jar.
I usually cover the jar with an upside down lid, without closing it tightly, so that the gas produced during fermentation does not accumulate. I place the jar of cabbage in a deep plate so that the brine formed during fermentation does not stain the table. Leave the cabbage at room temperature for 3-4 days. During fermentation, periodically pierce the cabbage through the cabbage using the long handle of a ladle or a knife so that the resulting gases escape from the cabbage; if this is not done, the finished cabbage will have bad smell. When fermentation is over, the cabbage is ready, the jar can be put in the refrigerator. Now you can cook other salads with it, as well as cook sour ones.

How to quickly salt cabbage with brine in a jar

Ingredients:

• Cabbage 2 kg,
• carrots 500 grams,
• water 1 liter,
• salt one heaped tablespoon,
• dill seeds 1 teaspoon,
• black peppercorns 3-5 pcs.,
• bay leaf 2-3 pieces.

Cabbage the same as in previous recipe chop, grate the carrots on a coarse grater. Mix the cabbage, carrots, dill seeds, and lightly mash with your hands. Fold into balloons and compact. Boil the brine, cool.
Pour over the cabbage, leave on the table for 3-4 days, periodically piercing the cabbage in the jar with the handle of a ladle to release the formed gases. If you are in a hurry and don’t have time to wait several days, you can pour hot brine over the cabbage. You can try it the next day salted cabbage.
Place the finished cabbage in the refrigerator. Bon appetit.

You can just as quickly pickle cabbage with beets, the result is incredibly tasty, crispy and aromatic cabbage. You can also eat it the next day. The recipe is on the website and can be viewed

What recipe do you use for cabbage? I would be very glad if you share your recipes for pickling cabbage.