Diced cabbage recipe. Recipe with beets and horseradish

Dishes made from cabbage are considered traditional for Russian cuisine, and pickles made from cabbage take the top spot. Thus, pickled cabbage in quick-cooking pieces is an indispensable part of feasts. Let's look at how to prepare it.

Pickled cabbage pieces - quick and tasty

Today we’ll talk about quick-cooking pickled cabbage and share with you proven recipes. First, let’s reveal the secrets and subtleties of this dish:

• Beets give cabbage leaves a beautiful color, but they are not necessary to add. It depends on your taste preferences. In addition, the taste of the dish will not change much. There are many recipes where you can experiment by adding or omitting this healthy vegetable.
• By adding cumin to your favorite dish, we thereby improve the taste of pickled cabbage and introduce new spicy notes to the delicacy.
• Do you want to add some spice? Use a spice mixture for Korean carrots.
• Pickled cabbage is a storehouse of vitamins. It will help to enrich the table with missing vitamins during the cold period.

Healthy vegetable in marinade

Having prepared such a healthy vegetable according to the recipe described below, you can diversify your menu with crispy and tasty cabbage within a day. So, get acquainted - spicy cabbage in instant pieces.

Compound:

• white cabbage - 2-3 kg forks;
• carrots - 2-3 pcs.;
• garlic - 1 head;
• hot red pepper - 1 pc.;
• bay leaf - 2-3 pcs.;
• allspice - 4-5 peas.

Ingredients for marinade:

• water - 1 l;
• salt - 2 tbsp. l.;
• sugar - ½ tbsp.;
• sunflower oil - ½ tbsp.;
• vinegar - ½ tbsp.

Preparation:

Let's diversify the dish with new colors

Let's add new flavor notes to our dish and try to make pickled cabbage into pieces with instant beets. The taste of the dish turns out to be piquant - there is moderate sweetness and a pleasant sourness is felt, and the beetroot color of all the ingredients is simply amazing! In the previous recipe, we already looked at how to properly prepare portioned pieces of cabbage, so let’s immediately move on to the additional ingredient - beets.

Compound:

• cabbage - 2-3 kg;
• carrots - 1 pc.;
• beets - 2-3 pcs. medium size;
• juniper berries - 2-5 pcs.;
• ground pepper - ½ tsp;
• nutmeg - ½ tsp;
• mustard seeds - 1 tsp;
• cumin - optional;
• garlic - 5 cloves.

Ingredients for marinade:

• water - 1 l;
• olive oil - 1 tbsp.;
• table vinegar - ½ tbsp.;
• sugar - ½ tbsp.;
• sea ​​salt - 2 tbsp. l.

Preparation:

1. Place the cabbage cut into pieces in a large container.
2. Let's wash and peel the beets.
3. Cut carrots and beets into large strips.
4. Carefully, so that the pieces of cabbage do not fall apart, mix the vegetables in the container.
5. Place ground pepper, nutmeg and mustard seeds at the bottom of the jar.
6. Place the ingredients tightly in a clean glass five-liter jar.
7. Let's start preparing the marinade. First, boil water on the stove. Then add sugar, salt and olive oil, cumin, garlic, juniper berries to the boiling liquid. Mix everything and bring the solution to a boil.
8. The marinade will boil for 5-7 minutes, then remove it from the heat and add vinegar.
9. Pour hot marinade over vegetables.
10. Cover the top of the jar with a lid and place a small weight so that the vegetables do not float.
11. Cooking cabbage according to this recipe requires more time to keep it warm than the previous one. Leave the container at room temperature for 48 hours and then store in the cold.

In order to pickle cabbage, we need the cabbage itself - 1.5 kilograms.

Salt - 6 tablespoons.

Beetroot - 300 grams.

Garlic - for taste and getting rid of bacteria.

Parsley 40 grams - for aroma and taste.

Pepper, seasoning for vegetables - 1 teaspoon.

1.5 Carrots - medium size.

Cut all this, cut the cabbage into large pieces and do everything the same as for regular pickling.

Put everything in one jar, you will have to cut the cabbage so that you can put it in, grate the beets, pour boiling water over it, salt it and close it.

After 3 days of standing like this, it will be ready, but it’s better to open it later and let it brew.

Very tasty cabbage, you can ferment it in large pieces at home. The whole procedure will not take much time, but it will save your money and fill your body with many vitamins and microelements for the whole winter.

To do this, you need to cut all the cabbage into large pieces, to do this, cut the cabbage in half, take out the stalk, then cut these pieces into the size we need, which will fit in the jar, add the beets in thin slices, then chop the chili pepper and the head of the chasnok. We put all this in a jar in layers and fill it with hot brine.

And here’s how to make the brine itself: for 1 liter of water, 1 tbsp. sugar, salt and vinegar.

After just three days, our cabbage is ready to eat. When serving, you need to season with sunflower oil, finely chop the herbs, add a little onion.

The cabbage is cut into about four pieces, placed in a saucepan, topped with grated carrots, beets, apples, and cranberries. Then it is filled with saline solution and placed under pressure. After cooking, place in a cold place.

If you want to pickle large cabbage bushes, then the following very simple recipe will come in handy:

First of all, prepare two carrots, a head of cabbage, 70% vinegar, sugar and salt.

The cabbage needs to be cut into pieces 7 centimeters wide and the carrots should be chopped. Then these vegetables are placed in a three-liter jar. Pour boiling water over them and let them brew for 10 minutes.

In a separate bowl, prepare the brine according to the following calculation: add half a tablespoon of vinegar, a spoonful of salt and 2-3 sugar per liter of boiling water. Then the cabbage and carrots in the jar are filled with brine, and the jar is rolled up.

The cabbage is pickled and will delight you with its excellent taste in the cold winter.

1. I line the bottom of a barrel or bucket with cabbage leaves
2. I remove the stalks and cut the heads of cabbage into large pieces
3. Carrots, beets, less often into strips and mix
4. I lay out the pieces of cabbage in layers, interspersing them with beets and carrots.
5. Cover the last layer with whole cabbage leaves.
6. I cook the brine: add salt, sugar, a little vinegar, bay leaf and peppercorns to the water. I taste the brine to see if it is there. delicious.
7. I put pressure on top, first the cabbage ferments at room temperature, then I put it on the balcony.

Another little trick - don’t add the cabbage to the edges so that the resulting juice doesn’t spill out onto the floor.

In our country, cabbage salted into pieces is called Armenian. We cut it into such layers that it will be pleasant to put on the table. You can put it in a container, you can put it in a saucepan, you can also add beetroot cut into cubes, you can also slices of carrots, garlic (4-5 cloves), add cabbage and parsley to the plates or celery (it will be more fragrant), dill and add marinade. Salt and sugar the water (put bay leaves and peppercorns in the marinade) boil (taste) whatever you like. Pour in and cover. Everything by eye (proportions as you like)

I haven’t tried it myself, because... Since childhood, I like it better finely chopped, but I remember how my father made it. He salted it this way: he cut the stalk out of the head of cabbage, cut the head of cabbage into 4-6 pieces with the sunny side up from the center, put it in a pan and poured brine over it. There is gauze on top and under pressure. Unfortunately, I can’t tell you the proportion of salt, I don’t remember. You can also put finely chopped cabbage inside; small heads of cabbage will be salted there too.

Pickling cabbage in pieces

Pickling cabbage in pieces

White cabbage contains a lot of useful substances; its healing properties are very widely known. There are different ways to pickle cabbage: you can chop it finely, cut it into large pieces, or pour it with brine or add vinegar.

White cabbage – 2 kilograms

Medium sized carrots – 2 pieces

Garlic – 1 head

Sugar – 150 grams

6% vinegar – 1 glass

Vegetable oil - 0.5 cups

How to choose the main ingredient? The fork should be dense and heavy. We take a head of cabbage and cut it into pieces, grate the carrots, and chop the garlic. Place the pieces alternately with grated carrots in jars. To prepare the marinade, mix all ingredients and bring to a boil. Immediately after removing from heat, add vinegar. Before it cools down, pour in the cabbage. Within a day you can enjoy crispy pieces! Salting cabbage in pieces saves a lot of time, but does not lose in taste. Calorie content is 31 kcal / 100 grams.

There are several ways to prepare cabbage in large pieces for the winter. Chop part of the cabbage, mix with grated carrots on a coarse grater, cut the other part into large pieces along with the stalk. Place cabbage in pieces in a barrel or bucket and sprinkle it with shredded cabbage. Place pressure on top, keep warm for 3-4 days, pierce to release the resulting gas. Salt should be 2% of the weight of all cabbage, carrots 3%. You can put slices of fresh beets between the layers - then the cabbage will turn out to be a beautiful pink color, you can put late varieties of apples - there will be a fruity taste, hot pepper will make the cabbage spicy. Cabbage in large pieces can be prepared according to another recipe - simply pour brine over the coarsely chopped cabbage, which is prepared at the following rate - for 10 liters of water, two glasses of coarse salt and a glass of sugar. Keep the cabbage warm for several days, then put it in the cold. Cabbage prepared according to these recipes will be ready to eat in about a month.

Unlike sauerkraut, which takes weeks to prepare, pickled cabbage is ready to eat very quickly - literally in a few hours. Moreover, fermentation is a very complex and capricious process. Therefore, without sufficient experience it is difficult to get a good result. The same cannot be said about pickled cabbage, which is almost impossible to spoil, and different shades of taste are selected by adding various spices to the marinade. The salt and vinegar used in recipes keep dishes fresh for months. Therefore, prepared for the winter, they are as tasty as if they had just been prepared.

Spicy cabbage pieces in beetroot marinade

For this dish you will need small forks of cabbage, up to 3 kg. A little carrot about ten percent the size of a fork. Be sure to add thirty grams of hot red pepper to give the dish a piquant taste. You also need garlic, about half a head, without it the cabbage won’t turn out so fragrant. Beets are the most important ingredient; we’ll take more of them, about half a kilo, so that the brine and the cabbage itself turn out a beautiful rich red color.

You can quickly prepare cabbage for further processing as follows:

• The first step is to remove the top and damaged leaves;
• Divide the forks into four parts;
• Get rid of the stalk and cut the leaves into square pieces of 4-5 cm.

Pre-washed and peeled vegetables, namely beets and carrots, finely chop into cubes. We also peel the garlic and cut it into small pieces. And we put all this vegetable splendor in a clean three-liter jar in layers. At the very bottom there is cabbage, then other vegetables, pieces of garlic and pepper. You can compact it a little with a wooden mallet. And again - cabbage, carrots, beets with garlic and pepper, and so on until the container is completely filled.

For the marinade, use one liter of water two large spoons of salt and twice as much sugar. Be sure to throw a few bay leaves, a teaspoon of dill seeds and a handful of allspice into the water. As soon as the water boils, carefully remove the foam and simmer over low heat for 2-3 minutes. Add half a glass of sunflower oil and bring to a boil again. Meanwhile, add a couple of teaspoons of vinegar essence to the jar with cabbage and fill it to the top with boiling marinade.

If the dish is not prepared for preservation for the winter, then after 8-12 hours it can be served. Fast and tasty!

Cabbage with horseradish

To prepare this dish you need a head of cabbage; both white and red cabbage are suitable and, of course, horseradish roots(10% by weight of pickled cabbage). Grind the washed horseradish roots using a meat grinder or grater. Grate the carrots into long strips on a “Korean” grater.

If you are preparing white cabbage, then you need very little carrots - two to three percent of the cabbage mass. More carrots will turn the cabbage yellowish, but it will remain snow-white.

Shred the cabbage into long narrow strips, like noodles. Then, carefully so that the juice does not flow, mix it with carrots and put it in a container for pickling. Sprinkle small layers of cabbage-carrot mixture with chopped horseradish.

If you want to get spicy, “vigorous” cabbage, add more horseradish, up to 20% of the cabbage mass. For lovers of the rich taste of winter - frosty freshness, add a little mint to the marinade.

After the entire container is filled, you need to compact the cabbage a little with a wooden mallet.

In parallel with the procedure for packing the cabbage, we prepare the marinade. In a saucepan containing one liter of water, put a heaped tablespoon of salt and three teaspoons of sugar. Add the vinegar essence (one teaspoon) directly to the container with the cabbage and then fill it with boiling brine.

If a dish is being prepared for long-term storage, it is better close with an iron lid. When preparing for the winter holidays, just cover it in plastic and put it in the refrigerator. Of course, after the jar has completely cooled down.

A quick way to prepare pickled red cabbage

Many people love red cabbage for its mushroom taste, salads made from it are excellent, and spicy pickled pieces are generally masterpieces.

Chop the garlic with a fork, finely chop the garlic, lightly pressing the pieces with the side of the knife blade. Chop the carrots using a grater or knife. Mix all vegetables in a saucepan. Add salt, mix, lightly kneading with your hands. Required:

• Red cabbage 2-3 kg;
• Two hundred grams of carrots;
• Half or slightly less than a head of garlic;
• One tablespoon of salt.

Preparing the marinade. In water, you need half a liter, stir two large spoons of sugar. Add spices: a tablespoon of coriander seeds, cumin (on the tip of a knife), peppercorns, half a tablespoon is enough, bay leaves and red hot pepper pod. After boiling, simmer the broth over low heat for a couple of minutes. Remove from heat and add half a glass of apple cider vinegar. Filter the spices first or immediately pour them through a strainer. Place under pressure.

After just four hours, the dish can be served.

Korean cabbage salad with beets

The salad prepared according to this recipe will be piquant, that is, the taste of the dish will be both spicy and sweet at the same time. It provides a very varied diet in winter. And, a slight increase in the concentration of hot peppers in the given recipe will turn it into the king of appetizers on the holiday table.

To prepare the salad, cut a couple of kilograms of white cabbage leaves into pieces about five centimeters in size. And grate half a kilo of carrots and beets on a coarse grater. Three large bell peppers shred into long noodles. Mix all the vegetables in one container and add a head of garlic there. Chop it into slices very finely or use a garlic press. Sprinkle the vegetables with one teaspoon of salt and three tablespoons of sugar. Mix everything thoroughly, rubbing lightly with your hands until juice appears. In the center of the salad we make a mound of a mixture of prepared spices:

• A teaspoon of black pepper;
• A teaspoon of red hot pepper;
• 2-3 buds of ground cloves;
• A teaspoon of freshly ground coriander;
• A tablespoon of sweet red pepper.

Half a glass of vegetable oil heat in a frying pan until light smoke appears. Add this hot oil to the container with the salad (pour it into the middle, where the spices are). Then stir thoroughly, preferably with your hands. Add half a glass of 9% vinegar and mix again. After this, the salad must be covered with a disk (plate) smaller in diameter than the container with the salad. Place pressure on top. Let it sit overnight. Ready in the morning!

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.

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, we will prepare a large 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 an 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 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.

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. You shouldn'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 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 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.

With honey and lemon

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.

Pickled, sauerkraut or salted cabbage is an excellent appetizer on the winter table. It always comes in handy - be it a holiday or a regular family dinner. There are many different cooking methods, for which most often this vegetable is chopped into thin strips. However, there is an opinion that large cutting of products contributes to longer storage and also helps to preserve their beneficial properties.

Therefore, in this collection of recipes we will prepare cabbage, cut into large pieces. It turns out no worse. Yes, and cutting vegetables in this way reduces the amount of time spent preparing for marinating. But, before we start, I’ll share with you the secrets of properly preparing and storing delicious pickled cabbage.

The first thing I would like to draw your attention to is the removal of oxygen from the mass of vegetables. This is necessary to stop the proliferation of microorganisms that lead to spoilage of the dish. Oxygen removal is achieved by tightly packing the cabbage into jars. As a result, the juice released by the vegetable displaces excess air.

The brine with which cabbage is poured not only protects vitamin C from destruction (and its content in this vegetable is quite high), but also promotes the fermentation process. Therefore, it is necessary to ensure that the vegetables are completely covered with the marinade.

Temperature is also important for proper fermentation. It is advisable to maintain the temperature within 15 – 22 degrees. At higher temperatures, unwanted microorganisms begin to multiply in the product.
Therefore, immediately after cooking, jars of cabbage are kept for some time at room temperature, and then transferred to a cooler place (8 - 12 degrees) until the end of the fermentation process. The prepared snack is stored in the refrigerator.

Now, knowing the intricacies of the marinating and storage process, you can begin to get acquainted with the recipes.

A simple and quick way that allows you to get a tasty, crispy addition to the main dish. Salting cabbage pieces takes place in two stages. The first is cutting vegetables and putting them in jars. The second is preparing the brine, which is immediately poured over the vegetables. As you can see, it's really simple and doesn't take much time.

To obtain a spicy marinade, in addition to salt and sugar, you can add any spices and herbs. Cook the way you like best. Then this dish will not disappoint you! And one more small but very important piece of advice.

Before you start filling the jars, be sure to sterilize them - over steam or in the oven, whichever is more convenient and familiar to you. Also remember to boil the lids. This necessary measure will protect the product from spoilage and will facilitate long-term storage.

List of ingredients for a 3-liter jar:

 Cabbage – 2.5 – 3 kilograms
 Vinegar essence 70% - 1.5 teaspoons
For 1 liter of brine:
 Sugar – ½ cup
 Salt – 1.5 tablespoons

Cooking method:

Cut the cabbage into large pieces. We compact the jars quite tightly.
While we are working on the cabbage, immediately put water on the fire for the marinade.

For one bottle, depending on how tightly the cabbage is packed, you need to boil about 2 liters of water. So add a glass of sugar and 3 tablespoons of salt.
Pour the marinade into the jar, up to the neck. Pour in 70% vinegar. Roll up the container, turn it over, and let it cool.

This snack is stored in the basement or in the refrigerator. When serving, you can season with vegetable oil and garnish with sprigs of fresh herbs.

Enjoy your preparations!

Instant pickled cabbage recipe

My favorite recipes are those that are not only tasty, but also quick. I would like to offer you one very interesting recipe “with a twist” (more on that below). You only need half an hour to marinate this cabbage, and you can serve this delicious appetizer to the table the very next day.

The secret ingredient I wrote about above is juniper berries. They add a sweetish, tart taste and subtle aroma to the finished dish. By the way, Russian chefs came up with the idea of ​​using these berries when pickling cabbage. After which this method took root in European countries, but in our country they began to forget about it.

Therefore, if you have the opportunity to purchase aromatic berries, be sure to try adding them.
Let's start!

List of ingredients:

 Cabbage – 1.5 kilograms
 Carrots – 2 pieces
 Garlic – 1 head
For the marinade:
 Water – 0.5 liters
 Sugar – 100 grams
 Vegetable oil and 6% vinegar - 100 milliliters each
 Salt – 1 tablespoon
 Black pepper - 6 peas
 Cumin – 1 tablespoon
 Cloves – 2 – 3 buds
 Bay leaf – 2 pieces
 Juniper – 5 berries

Cooking method:

Place the coarsely chopped vegetables in a suitable sized bowl.

Pour the required amount of liquid into the pan, dissolve salt, sugar, and vinegar in it.
The main advantage of the marinade prepared in this fairly common way is that the cabbage is ready for use literally immediately. But don’t rush to eat everything at once - let your preparation brew in the refrigerator for a couple of days and the result will delight you with a bright, rich taste!

Pour in oil, add spices. After boiling, boil for 2 minutes.

Pour the marinade over the vegetables, mix, and place pressure on top. Place it on the bottom shelf of the refrigerator.

The next day, put the cabbage in jars and seal them with lids. This preparation is stored at a temperature of 0 - 4 degrees for 7 to 10 days.

A few words about cooking containers. To marinate cabbage, it is best to use enamel dishes or food-grade stainless steel. Aluminum is not suitable for these purposes. Since during prolonged contact with food, an oxidation process occurs and the snack will not only darken and turn gray, but will also acquire a metallic taste. Good luck with your preparations!

Cabbage slices marinated with beets

A bright, aromatic snack will not leave you indifferent. It has everything in moderation: a little spice, a perfectly calculated amount of vinegar and sugar. Try making this pickled cabbage – it will amaze you with its delicate taste.

For this preparation, choose dense heads of late varieties of cabbage, then they will retain their shape and will not fall apart when slicing, and when pickled they will have a pleasant “crunch.” Another condition for obtaining crispy cabbage is the temperature of the marinade with which it is poured - it must be hot.

Cabbage with beets is a fairly popular appetizer that goes well with meat dishes and potatoes. There are many options for its preparation. This one can be called a classic. Let's start!

List of ingredients:

Cabbage – 1 kilogram
Beets – 1 piece
Garlic – 2 – 3 cloves
For the marinade:
Water – 0.5 liters
Sugar - 1.5 tablespoons
Salt – 1.5 teaspoons
Vegetable oil - 25 milliliters
Vinegar 9% - 50 milliliters
Bay leaf – 1 - 2 pieces
Black peppercorns, coriander seeds - to taste

Cooking method:

Chop the cabbage, beets and garlic.

Place vegetables in layers in clean, sterilized jars.

Add salt and sugar to the marinade water. After boiling, add the remaining ingredients.
The principle of preparing the marinade is the same in all recipes - the ingredients are thoroughly mixed in a saucepan with water, and then brought to a boil.

The only difference is in the spices and spices that each housewife adds to her taste. As a result, the same dish on different tables acquires different flavors.
Pour the marinade, roll up the jars.

We wrap the inverted cans with a blanket. After cooling, put it in a cool place. This product stores very well. So, if you want to cook a delicious and beautiful dish, pay attention to this simple recipe.

Enjoy your preparations!

Spicy cabbage with beets for the winter, pieces in a jar

You will definitely love this easy-to-follow recipe for cabbage with beets. This appetizer can be served immediately or prepared for future use to enjoy the taste of your favorite dish in winter.

For pickling, it is best to take young cabbage; it will turn out soft and quite crispy. If you still use a vegetable that was harvested later, then increase the amount of salt by a couple of tablespoons and sugar - at the rate of 2 - 3 tablespoons per kilogram of cabbage. Sugar will speed up the fermentation process, and you can rest assured about the result.

List of ingredients for 4 three-liter jars:

Cabbage – 4 kilograms
Beets – 1 kilogram
Bay leaves – 16 pieces
Hot capsicum – 4 pieces
Garlic – 1 head
Black peppercorns – 1 tablespoon (not heaped)
Dill - 4 - 5 umbrellas per jar

For the brine:

Water – 6 liters
Salt, sugar, vinegar 9% - 8 tablespoons each

Cooking method:

Cut the beets into half rings, cabbage into large pieces.

Lightly tamping, place the prepared vegetables, spices and spices in the jars, alternating layers.

For the marinade, boil 5 - 6 liters of water, dissolve salt, sugar and vinegar in it in equal quantities. Pour into jars up to the neck.

The amount of spices can be easily adjusted to taste. As for salt, add it in such an amount that the marinade turns out like a slightly over-salted broth.
Sterilize jars of snacks in boiling water for 15 – 20 minutes. We turn the rolled up jars over, wrap them, and leave them like that for at least 8 hours.

After which we remove the blanket and, without turning it over, let the jars cool completely. Store in a cool, dry place.

Unfortunately, cabbage loses its crunch over time, so it is recommended to store it for no more than one season. However, the appetizer prepared according to this recipe flies away very quickly, so it is unlikely to have time to lose its quality.

Video recipe: How to cook pickled cabbage with beets and carrots

See a simple step-by-step recipe for a tasty and healthy preparation. You can try this cabbage the very next day, and if you prepare more, store it in the refrigerator for no more than 10 days.

Pickling is the best way to prepare cabbage for the winter. And by adding various vegetables and spices, we get a real vitamin bomb with amazing taste. This appetizer, as you can see for yourself, is prepared quite simply and quickly, and can become a decoration for any table. I wish you pleasant moments in the kitchen and inspiration.