home › Fuel system › Pickling cabbage. How to salt cabbage in a quick way? Calorie content of salted cabbage

Pickling cabbage. How to salt cabbage in a quick way? Calorie content of salted cabbage

Salted cabbage is a healthy and tasty preparation. It contains a lot of vitamins and microelements, which protect the body from colds during the cold season. To diversify your table and prevent flu or ARVI, stock up on salted cabbage for the winter.

Which cabbage is suitable for pickling?

For pickling, you will need late varieties of cabbage, which is also stored for winter storage. The best varieties are: Podarok, Dobrovodsky, Marathon, Kolobok and others like that. You also need to buy fresh carrots and spices. Some recipes also call for apples or cranberries.

How to salt cabbage at home - recipe with salt

This tried-and-true recipe will make your cabbage crispy and flavorful.

Remove the top leaves from the cabbage. Cut the head of cabbage lengthwise into quarters, and then chop it using a special shredder or using a wide, sharp knife.
Peel the carrots and grate them on a coarse grater. For 1 head of medium-sized cabbage, you will need 1 large or 2 small carrots.
Mix cabbage and carrots and weigh the mixture. For each kilogram of preparation, place 8-10 peppercorns and 2 bay leaves. Before doing this, chop the bay leaf.
Place cabbage with carrots and spices in a wide bowl and sprinkle with coarse salt. For each kilogram of prepared salt products, take 20 grams (1 level tablespoon).
Rub the cabbage with salt to release moisture.
Transfer the cabbage to a three-liter jar or enamel pan. Press the vegetables down a little. Place a saucer or plate on top of the cabbage, and place a liter jar of water on it - you will get oppression.
Cover the dish with cabbage with a napkin and leave it in a warm kitchen for 2-3 days. Every day, pierce the cabbage with a long wooden stick - excess air will escape from the cabbage.
When the cabbage becomes sour, remove the pressure from it and cover the jar with a lid. Store salted cabbage in the refrigerator or on a cold balcony.

Salted cabbage goes well with any meat dishes, and you can also use it to cook pies, kulebyaki, and dumplings.

How to salt cabbage at home - recipe with salt and sugar

This cabbage turns out sweet and sour and is good served as an appetizer.

Make a brine from 1 liter of water, 2 tablespoons of salt and 1 tablespoon of sugar. Cool the brine to room temperature.
Chop the cabbage and mix it with carrots, pepper and bay leaf. Take all ingredients as in the previous recipe.
Place the cabbage in a jar and press it down a little. Pour brine over the cabbage and apply pressure.
Keep the cabbage warm for 3-4 days, and then transfer the preparation to the cold.

Cabbage prepared according to this recipe may turn sour when stored for a long time. If you have a small family, then prepare the dish in small portions, for example from 1 kg of vegetables. They will require 1 liter of brine.

How to pickle cabbage at home - recipe with apples

You will need the following products:

cabbage – 2.5 kg;
carrots – 400 g;
apples – 400 g;
salt and sugar - 70 g each;
allspice and bay leaf - to taste.

Chop the cabbage and mix it with grated carrots. Sprinkle the cabbage with salt and sugar and rub with your hands until the juice appears. Add a few peppercorns and a pinch of chopped bay leaf. Layer the cabbage in a jar. Place each layer with quartered apples, from which you have first removed the seed pods. If the apples are large, then cut the quarters in half lengthwise. Press down the cabbage in the jars and leave to ferment in a warm place. Poke the cabbage with a stick to remove excess gas. After 5-6 days, transfer the cabbage to a cool place.

How to pickle cabbage at home - recipe with cranberries

Chop 3 kg of cabbage and mix it with 100 g of grated carrots. Salt the vegetables (75 g) and rub with your hands until a small amount of juice appears. Then put 1 tablespoon of granulated sugar, 100 g of fresh cranberries, 10-15 peppercorns, 1 teaspoon of dry dill seeds into the cabbage. Stir the cabbage again, but very carefully so that the cranberries do not bruise. Transfer the workpiece into a jar and place any pressure on top. Keep the cabbage warm for 2-3 days until it finishes fermenting. Don't forget to pierce the vegetables with a wooden skewer. Place the finished cabbage in the refrigerator.

You will find another recipe for salted cabbage in the video. It is fermented with beets and produces a beautiful pink color and unusual taste.

Do you suddenly want to eat delicious salted cabbage? Have you decided to surprise your loved ones with a new appetizer? Do you like freshly salted, crispy cabbage? This means you need to read several recipes for quick pickling of cabbage, choose the one you like best, or several at once. And start cooking! How to salt cabbage in a quick way so that it is healthy, tasty and original? Take the necessary ingredients and start cooking right now. Let's look at a few recipes. Please note: a snack using vinegar is not recommended for people with gastrointestinal tract diseases, liver diseases, or following any diet. Try to combine taste and benefit, enjoy the snack, but not harm your health. There are great options without vinegar.

Only cabbage
An interesting recipe can be offered to lovers of a snack made from cabbage alone, without any additions. The flavors will not mix, you will be able to enjoy all the flavors of cabbage. You will need:

1 medium-sized head of cabbage;
water – 1 liter;
fine salt – 1 tablespoon;
sugar – 1 tablespoon;
a little dry dill (it is advisable to use whole “panicles” with seeds rather than dill powder).

Then start cooking.

The cabbage must be carefully peeled from the top leaves, cut into several parts and the stalk removed. True, some cabbage connoisseurs eat the stalk with pleasure, but if you don’t usually eat it, you need to take into account that the stalk can give off an unwanted bitterness.
Cut the cabbage into thin strips so that it resembles vermicelli. Cut some of the pieces, approximately 1/6 of the entire cabbage, into wider strips. As a result, you will end up with a kind of “cabbage platter”: pieces of different widths will differ in taste, wide slices crisp better and are a little less salty.
After cutting all the cabbage, be sure to squeeze it with fine salt right on the table. The cabbage should begin to release juice. After this, immediately form a slide out of it and compact the mass a little.
Place a few sprigs of dill in the jar, but not too many, otherwise the brine will become bitter. Two or three medium branches are enough.
Boil water with salt.
Place all your cabbage in the jar, but do not pack it too tightly, otherwise the brine will not soak it well.
Pour boiling brine over the cabbage.
Close the jar with a regular plastic lid and leave for 3-5 hours. It all depends on your preferences. If you want to get very soft cabbage, as after long-term pickling, you can wait 6 hours. But if you like a little crispier, denser and juicier cabbage, it’s enough to keep the jar for only 3 hours.

Wonderful cabbage, healthy, without losing its rich taste and vitamins, without vinegar, is already ready!

Advice
First, try some kale from a jar. If it seems to you that this is not what you need yet, just leave the jar for some more time. The taste and consistency will change gradually. By checking the doneness every half hour or so, you can easily determine the optimal time for the cabbage to become the way you like it. Write it down so that you can always add exactly this amount of cabbage.

Recipes for quick cooking of salted cabbage
To quickly salt cabbage, just add a little more salt and pour boiling brine over the cabbage. You can also use vinegar, then your cabbage will become not only salty, but also pickled. In any of the recipes you can remove the vinegar, but keep in mind that you will need about 1/3 more salt.

Cabbage with carrots
You will need:

cabbage – 1 head;
liter of water;
vinegar – 1 tablespoon;
sugar – 1 tablespoon;
coarse salt – 2 tablespoons;
approximately 1 spoon of vegetable oil;
saffron;
fine salt;
dill;
one medium sized carrot.

If you are concerned about your health and do not want to take risks, replace the vinegar with another spoonful of salt. And start cooking.

Cut the head of cabbage into several large pieces. Remove the stalk.
Peel the carrots, grate them on a coarse grater or cut them into strips.
Prepare your brine using vinegar, sugar, salt, oil and water.
Place some dill and saffron at the bottom of the jar for flavor.
Chop the cabbage finely.
Squeeze the cabbage and salt it a little with fine salt.
Mix cabbage with carrots and squeeze again.
Boil the brine.
Fill the jar with your carrots and cabbage.
Pour boiling brine over vegetables.
Leave the cabbage to salt for 4-6 hours.

You can try and enjoy a delicious snack!

White and red cabbage with beets
Take the following ingredients:

two heads of cabbage - white and red;
two medium-sized beets;
three small carrots;
two liters of water;
4 tablespoons of coarse salt;
2 cloves of garlic;
vinegar - 1.5 tablespoons;
fine salt;
2 spoons of sugar;
dill;
black currant leaves;
2 tablespoons of vegetable oil.

If desired, replace the vinegar with 1.5 tablespoons of salt or add a little more fine salt to the cabbage when you squeeze it.

Cut the cabbage heads and remove the stalks.
Divide the pieces of both heads of cabbage into two equal parts.
Shred half of the available cabbage finely so that it resembles thin noodles, and the other half a little larger. This way the taste will become richer and more original, as if you were using four types of cabbage rather than two.
Lightly squeeze the cabbage along with the carrots and add fine salt.
Beets and carrots must first be peeled and then chopped or grated on a coarse grater. An appetizer where some of the vegetables are chopped and some are grated will look unusual.
Crush the garlic or grate it on a fine grater.
Place dill and currant leaves on the bottom of the jar.
Prepare a brine from oil, vinegar, salt, sugar.
Place one layer of cabbage with carrots in a saucepan, layer with beets and garlic, then cover the beets with a second layer of cabbage and carrots.
Boil the brine in another pan and pour it over your cabbage. Cover the top of the mixture with a circle, a plate, and press down with a weight. It is advisable to ensure that the mass is well compressed.
After 1.5 hours, transfer the mixture to a jar. Leave for another 3-5 hours.

Your cabbage is already pickled!

Garlic in cabbage can be put in small whole cloves, cut into small cubes. You can salt cabbage and beets, but do not add carrots or garlic. Saffron will make the taste more refined. It’s good to add peppercorns and bay leaves to salted cabbage. The main thing is not to overdo it, otherwise bitterness will appear. 2-4 peas of pepper are enough, and one small leaf of bay leaf is enough. Bon appetit!

Pickling cabbage is a somewhat lengthy process, and even the fastest option will take you at least a day. For pickling, winter varieties of white cabbage are used mainly. To improve the taste and nutritional value of the dish, carrots are used, which also gives the snack a more attractive appearance. Depending on the recipe, apples, cranberries, lingonberries, sweet peppers, caraway seeds, dill, bay leaves and other spices are added.

Many people do not see a significant difference between pickling and pickling cabbage. These processes are really similar. The difference is that when salting, a larger amount of salt is used and the cooking process takes a maximum of several days. Whereas for the cabbage to be fully fermented, more than one week must pass. But excess salt does not affect the taste of the snack in any way - the cabbage turns out just as crispy, with a pleasant sweet and sour taste.

It is believed that salted cabbage retains a large amount of vitamins and other substances necessary for the body.. It also contains potassium, which helps normalize blood pressure and strengthen the muscles of the heart and nerve cells. In winter, it is difficult to find a more affordable product high in vitamin C than salted cabbage. In this regard, only lemons and oranges can compete with it.

Secrets to making the perfect pickled cabbage

Pickled cabbage is not only an excellent snack, but also an excellent source of vitamins and nutrients that the body lacks in winter. However, you can eat it at any time of the year, it is tasty and crispy - it will not leave anyone indifferent in summer, autumn, and spring. About, how to deliciously pickle cabbage, experienced chefs will tell you:

Secret No. 1. If you need to cook cabbage as quickly as possible, pour hot brine over it. High temperature will speed up the fermentation and salting process, and the dish will be ready in just a few hours.

Secret No. 2. The cabbage can be cut as desired; it does not have to be finely chopped. A tasty appetizer is made from cabbage cut into large pieces, such as squares.

Secret No. 3. It is very good to add horseradish roots when pickling cabbage. This is necessary so that the finished cabbage has a pleasant crunch and is not soft.

Secret No. 4. For quality cooking of cabbage, choose coarsely ground rock salt. Iodized salt is completely unsuitable for salting.

Secret No. 5. Make sure that the brine completely covers the cabbage during the fermentation process. If this does not happen, then increase the mass of the load (for example, place a larger jar).

Secret No. 6. To pickle cabbage, you should choose tight heads of late varieties. The early ones contain little sugar and have loose heads, so the cabbage turns out to be of low quality. Make sure that the vegetable is not damaged. It is better to remove the top leaves of cabbage; they are usually limp with a greenish tint.

Secret No. 7. Cabbage can be chopped with a regular kitchen knife, but it is more convenient to use special shredders or graters, vegetable cutters, or chop the vegetable in a food processor.

A simple and quick way to prepare cabbage; the appetizer will be ready within a day. And the very next day after salting it can be served. If you are not in a hurry, then leave the cabbage in the brine for 2-3 days, so it will acquire a richer taste and aroma.

Ingredients:

white cabbage - 1 kg;
water - 500 ml;
carrots - 1 pc.;
table vinegar - 1 tbsp. (9%);
vegetable oil - 1 tbsp.;
salt - 4 tbsp. l.;
bay leaf - 10 pcs.;
dry dill seeds - 1 tsp;
cloves - 2 pcs.;
black pepper - 10 peas.

Cooking method:

Wash the cabbage and chop finely.
Peel the carrots and grate them.
Mix the vegetables in an enamel container, add bay leaf, pepper, and dill seeds.
Let's prepare the brine. In a saucepan, boil water with the addition of salt, sugar, cloves, vinegar and oil.
Pour the prepared brine over the cabbage and mix everything well. Close the container with a lid and leave for a day at room temperature.
The next day, put the cabbage in jars and place in the refrigerator or serve immediately as a snack.

Interesting from the network

This cabbage has a wide range of uses. It can be served as an independent dish, seasoned with vegetable oil. Or cook fragrant pies and pies, cook cabbage soup, stew meat and potatoes. The cabbage itself turns out incredibly tasty, and the beets give the appetizer a beautiful bright burgundy hue. For pickling, it is best to choose a strong, dense head of cabbage weighing 3-4 kg.

Ingredients:

cabbage - 4 kg;
beets - 400 g;
garlic - 1 head;
horseradish roots - 50 g.

water - 2 l;
sugar - ½ tbsp.;
salt - 100 g;
cloves - 4 pcs.;
black pepper - 10 peas;
bay leaf - 4 pcs.

Cooking method:

Wash the cabbage, separate the top leaves and cut into large pieces.
Peel the beets, wash them, cut them into small cubes.
Peel the horseradish roots and grate them.
Press the peeled garlic through a press.
Mix all ingredients in a large container.
To prepare the brine, pour water into the pan, add all the spices, and bring the liquid to a boil.
Pour the resulting hot brine over the vegetable ingredients. Cover the container with a lid of a smaller diameter and place pressure on top, for example, a three-liter jar of water.
Place the cabbage and beets in a cool, dark place for pickling and fermentation. After two days, the snack can be transferred to glass containers, closed with lids and stored in the refrigerator.

Delicious crispy cabbage with a pronounced spicy aroma - this snack will delight you in the cold winter. For pickling, it is best to use small-sized cabbage; the ideal option is white winter cabbage. Before storing food, jars should be prepared; it is not necessary to sterilize them; just rinse them thoroughly and dry them. According to this recipe, the cabbage is finely chopped; for this it is rational to use a special vegetable shredder. The amount of carrots depends on your personal preferences; 2-3 root vegetables are enough for one jar.

Ingredients:

cabbage - 1 large head;
carrots - 2 pcs.;
sugar - 1 tbsp. l.;
salt - to taste.

Cooking method:

Wash the cabbage, remove the top leaves and finely chop.
Place the chopped ingredient in an enamel bowl.
To release the juice, knead the cabbage vigorously with your hands (like dough). At the same time, add salt little by little. As a result, the cabbage should turn out a little saltier than necessary.
To speed up the fermentation process, add sugar.
Peel the carrots, grate them, mix with cabbage.
Place the vegetables in a jar, compacting the ingredients. You need to put pressure on top. This can be an ordinary nylon lid, which we press well into the jar, compacting the cabbage.
We place the jar of cabbage on a plate, since during the fermentation process gases will form and the juice may spill out of the jar.
Leave for 3 days at room temperature. After a day, we remove the press and pierce the cabbage to the bottom with a long knife so that the resulting gas escapes. We do this 2-3 times a day. Each time we put the press back.
After 3 days, remove the press, drain the juice, close the jar with a lid, and put it in the refrigerator for storage.

Cabbage pickled according to this recipe will be ready in just a few hours. You can use frozen cranberries, but you just need to defrost them first. In addition to these ingredients, you can add pieces of sweet pepper, spices and spices to the dish. Serve the finished cabbage as a snack. It’s good to add a little vegetable oil, such as olive oil, and chopped onion into rings.

Ingredients:

cabbage - 2 kg;
carrots - 3 pcs.;
apple - 3 pcs.;
cranberries - 150 g.

water - 1 l;
salt - 2 tbsp. l.;
vegetable oil - 1 tbsp.;
sugar - 250 g;
table vinegar - ¾ tbsp.;
garlic - 1 head.

Cooking method:

Wash the cabbage and chop it.
Peel the carrots, wash them, grate them.
Cut the apples into large slices.
Let's prepare the brine. Pour water into the pan, add salt, sugar, vinegar, oil, peeled and chopped garlic. Bring the liquid to a boil.
We place the components in enamel dishes in layers. First cabbage, carrots, then apples and cranberries, then cabbage again and repeat the layers. Fill the ingredients arranged in this way with brine. We install oppression on top.
The cabbage will be ready in a few hours, a maximum of a day.
When serving, add a little butter and onion, cut into rings.

Now you know how to prepare pickled cabbage according to a recipe with a photo. Bon appetit!

Cabbage pickled for the winter, regardless of how it is done, is an excellent source of nutrients and vitamins throughout the cold winter. Although, as you understand, they eat it at other times, not only in winter. Who, having prepared sauerkraut (its second name), can resist leaving some for the coming days. There are many recipes for this tasty and healthy dish, but today we are interested in a quick, hot method.

Recipe No. 1: the simplest and fastest

Many housewives like the recipe for quick pickling described below. It does not require any special work or much time at all. And the result is the same excellent dish. That's why quick hot pickling of cabbage is such a popular method. So let's begin. Chop with a small fork, chop the garlic, grate the carrots. Add table vinegar, three or four tablespoons, and mix everything as best as possible. If desired, you can add dill (seeds).

All proportions are chosen to your own taste, which is why they are not listed here. They will be in other recipes. Prepare the brine: bring 130 ml of water to a boil, the same amount of sunflower oil, a spoonful of granulated sugar and salt, also add. Pour the brine over the cabbage, mix thoroughly. Be sure to try it and add more salt if necessary. Let it sit for an hour, then put it in the refrigerator. Another two hours, and quick hot pickling of cabbage is complete. You can eat.

Recipe No. 2: Provencal cabbage

Cabbage made according to this recipe will also be ready to eat in a few hours. We tell you another hot method of pickling cabbage. We take two kilograms of cabbage, chop it, grate two or three carrots on a coarse grater, cut three apples into large slices, add 150 grams of cranberries and prepare the brine. For the latter we will need: water - one liter, a glass of oil, olive or sunflower, salt - two tablespoons, ¾ glass of table vinegar, 250 grams of sugar, one head of garlic.

Place cabbage, carrots in layers in an enamel pan, then cranberries and apples, cabbage again and so on, repeating the layers. The top one is cabbage. After boiling the water with the prepared ingredients, prepare the brine and pour it into the pan, and put some kind of pressure on top. After several hours, a maximum of a day, “Provencal” is ready.

Recipe No. 3: traditional

Ingredients for the traditional pickling recipe: one kilogram of white cabbage, medium-sized carrots, vinegar (9%) - 250 ml, vegetable oil - the same amount, granulated sugar - nine tablespoons, coarse salt - four tablespoons, black pepper - ten peas, bay leaf - ten pieces, water - 500 ml. The hot method of salting cabbage using this method is very simple. We are preparing a large basin.

We clean and grate the carrots on a fine grater, and cut the washed cabbage into large pieces. Mix the vegetables in a bowl, sprinkle with bay leaves and pepper. Prepare a standard brine with sugar and salt, pour it into a bowl. Stir, cover with a lid or large plate, and let marinate for a day. You can leave it in the room. After a day, put it in washed jars, close it and put it in the refrigerator. To obtain a richer taste, let it sit in a basin for two or three days.

Recipe No. 4: cabbage with beets

Prepare the ingredients for ten servings: one head of firm cabbage, one or two boiled beets, one head of garlic, four pieces of bay leaf, allspice, a teaspoon of ground black pepper, two pieces of cloves, two tablespoons of salt (tablespoons), 250 grams of sugar, the same amount of 9% vinegar. Quick hot pickling of cabbage with beets, without chopping, is done like this. Cut half a fork of cabbage into several pieces, disassemble it into pieces and put it in this form in a jar. Cook the beets for about half an hour. We wait until it cools down and cut it into squares, put it in layers with cabbage in a jar, and between them - garlic and bay leaf, compact it and make brine.

Boil two liters of clean water in a saucepan, salt it, add cloves, sugar and black peppercorns. Boil for five minutes, add vinegar. Cook the brine a little, but without boiling, fill the jars. We wait until it cools down and put it in the refrigerator. After 24 hours, the dish can be eaten.

Recipe No. 5: Cabbage with Garlic

Products for six servings: one kilogram of cabbage, two or three carrots, five cloves of garlic. For filling: sugar - 120 grams, coarse salt, half a liter of water, allspice and black pepper - four pieces each, 130 ml of vegetable oil and ten tablespoons of 9% vinegar. Finally, we’ll tell you how to quickly pickle cabbage using the hot method with garlic. Cut the cabbage into long and always thin strips.

Peel the carrots and grate them on a coarse grater. Pass the peeled garlic through a press and mix all the vegetables in a bowl. Cook the syrup as standard and pour it into the cabbage. Cover the container with a large plate on top and place a jar of water or other weight. Let it sit for four to five hours at room temperature. We transfer the finished sauerkraut into jars, close them with nylon lids, and put them in the refrigerator. Bon appetit!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Salted cabbage is a traditional Russian dish. It always becomes a wonderful decoration for any feast, both everyday and festive. Recipes for salted cabbage are extremely simple, but with their help you can prepare an excellent delicacy. Let's look at the best of them in our article, learn how to select ingredients and learn all the intricacies of such a culinary process as quick pickling.

How to choose and prepare cabbage for pickling

The most important thing is to choose the right fresh vegetables for preparations, otherwise the dish may not turn out as crispy and juicy as you would like. A good cabbage for rolling has the following characteristics:

Recipes for canned salted cabbage require advance preparation. It consists of the following:

Remove a few flaccid top layers from the head and cut into large pieces.
Visible damage must be removed.
For some recipes, the head of cabbage needs to be chopped into thin narrow strips with a shredder, knife, grater or food processor.
The vegetables used in the recipe must be washed and peeled. The spices must be sorted out, removing spoiled fragments.

How to quickly and tasty salt cabbage at home

There are many recipes for pickling at home, each of them requires one or another preparation time. Recipes for quick salted cabbage are the most popular. The preparation prepared using them can be eaten as a separate appetizer, or added to other dishes, for example, borscht or salads. Let's look at the most interesting recipes.

Hot method in brine without vinegar

The hot method allows you to get pickles as quickly as possible, literally within a day you can already taste the dish. Both white and red forks are suitable for this preparation. The main ingredient is sometimes chopped, but the classic recipe simply calls for cutting into small portions. You can serve the dish with herbs and onions.

Ingredients:

dense cabbage forks;
1 carrot;
a few peppercorns;
bay leaf – 2-6 pcs.;
1 liter of water;
1 tbsp. l. table salt;
half a tablespoon of sugar.

The cabbage should be chopped (shredded if desired).
Grate the carrots on a grater (preferably on a so-called Korean grater).
Mix the vegetables, place them in a sterilized, dried jar in layers, add spices to each one.
Salt and sugar should be diluted in hot water. Keep the brine over low heat until it boils. Pour vegetables over them.
Place the open container in a deep container for one to two days. Then cover it with a lid, but do not roll it up. Store in the cold.

Instant cooking with beets in Georgian style

The dish according to this recipe turns out incredibly tasty and spicy, and looks beautiful due to the pink tint imparted by the beets. The dish is stored for a very long time, it can stand all winter. Quick pickles will be a great addition to any dish. It is very easy to prepare, it does not require much time or effort, you just need to follow the instructions.

Ingredients:

two kilograms of fresh cabbage;
garlic (medium head);
2 medium beets (oblong);
several bay leaves;
peppercorns;
3-5 cloves;
2 liters of water;
a mixture of fennel, dill seeds and cilantro (3 teaspoons in total);
two full tablespoons of salt (not iodized);
180 g sugar;
150 ml table vinegar (preferably natural apple cider vinegar).

Recipe step by step:

Wash the vegetables and chop them. The cabbage is cut into portions, removing the stalk, and the beets are cut into thick slices. The garlic should be peeled and cut into large pieces. Place vegetables in enamel dishes.
In order to make the marinade, you need to boil water and add spices. Boil the brine for five minutes and add the remaining ingredients.
Cool the liquid to 20 degrees.
Pour the brine into a container with vegetables, put pressure on top, and store for about three days.
Afterwards, the cabbage is laid out in containers, filled with brine and tightly closed with nylon lids. An open jar can be stored for three days.

Preparing for the winter in jars

Sauerkraut contains folic acid and vitamin C, which are very beneficial for the body. A salad made from it is an excellent addition to fatty dishes that people often prepare in winter. Below is a classic recipe, but if you want, you can add bay leaves, apples, cranberries, pickled cloudberries, currant leaves, spices or any other ingredients that could improve the taste.

Ingredients:

cabbage (approximately 1.7-2 kg);
large carrots;
a tablespoon of salt.

Chop the forks, grate the carrots, and place the vegetables on a clean, dry surface.
Pour salt into the vegetables and mash them thoroughly.
The cabbage must be compacted tightly into the container. Each new layer must be pressed well until the juice flows. Cover with a cloth and leave at room temperature.
To circulate gases, you need to pierce the workpiece with a wooden wedge several times a day. If you don’t do this, the dish will be bitter.
The dish will be ready when it stops fermenting. You can understand this by how the gases stop coming out. After this, the jar can be closed with a nylon lid and hidden in the refrigerator.

With apples and cranberries in a barrel

It’s difficult to get a wooden barrel now, so you can use large enamel dishes to prepare quick salted cabbage. A dish with apples and cranberries will be very original and festive. It is very easy to make, the process takes no more than a week. Below is a classic recipe, but you can add some other spices.

Ingredients for preparing a kilogram of salted cabbage:

carrots and apples - 100 grams each;
cranberries – 80 grams;
salt – 30 grams.

Peel and chop the cabbage. Add the rest of the grated ingredients to it. Add salt and mix thoroughly.
Add the vegetable mixture, pressing down well until the juice flows.
We cover the barrel with a wooden board and put pressure on top. Leave in a warm place. Periodically it is necessary to remove the rising foam.
You should pierce the salted cabbage with a sharp wooden object to release excess gases. When fermentation is over (5-7 days), the dish will be ready.

With bell peppers, carrots and onions in a jar

An incredibly tasty and spicy salad that is a must make. It looks unusual on the table and attracts attention with its brightness. Recipes for white salted cabbage with vegetables are very simple, but the dishes they make are simply excellent. They give them a unique aroma. In winter, such a salad will be simply irreplaceable at any feast, especially a festive one.

Ingredients for 3 liter glass jar:

cabbage - 3 kg;
carrots - 600 g;
red bell pepper - 600 g;
onion - 600 g;
2 tbsp. l. salt;
4 tbsp. l. Sahara;
50 ml vinegar;
1 tbsp. l. vegetable oil.

Remove the top layers from the fork, chop, salt, squeeze until the juice comes out. Three carrots, cut the onion into rings, and the bell pepper into thin strips. Mix everything in a large container, season with vegetable oil and sugar.
Dissolve vinegar and a little water and add to vegetables.
After sterilization, put the salad in a jar and compact it. We put a nylon lid on top and put it in the refrigerator.

A simple recipe with horseradish and garlic pieces

This pickle has an unusual and slightly spicy taste. It is valued for its simplicity, speed of preparation, and originality of salting. And adding ginger root to the recipe adds a touch of piquancy. The special ingredients in the composition make the canned dish durable, and also help strengthen the immune system and help in the prevention of colds.

Ingredients:

cabbage - 6 kg;
carrots - 0.3 kg;
145 g salt;
50-70 g sugar;
1.5 heads of garlic;
horseradish root - 0.2 kg;
ginger root - 0.15 kg.

Cut the cabbage into pieces. Grate the carrots, ginger and horseradish, and crush the garlic.
Place the ingredients in a large container and mix thoroughly until the juice comes out.
Place the vegetable mixture at the bottom of the bucket and apply pressure.
Fermentation lasts three days, during which it is necessary to regularly release gases from the salting.

With honey and lemon

Recipes for salted cabbage with lemon and honey are very popular now. The dish turns out very tasty and aromatic, and honey gives it a special tenderness. The amount of lemon indicated in the recipe can be changed at your discretion, adding more or less acid. It is advisable to take liquid honey. The water for the recipe must be boiled; some people even add spring water.

Ingredients:

cabbage;
large carrots;
1.5 liters of water;
4 tbsp. l. salt;
2 tbsp. l honey;
medium lemon

Chop the cabbage, grate the carrots, cut the lemon into small pieces. Combine all ingredients in an enamel bowl and squeeze well.
In a separate container, dilute salted water with honey and boil.
Divide the vegetable mixture into jars, compact them, pour in the marinade, close with nylon lids and leave in the dark for 24 hours.

In Armenian

The dish according to this recipe is not only salty, but also spicy. It will be an excellent addition to meat and barbecue. Recipes for aromatic salted cabbage in Armenian require special ingredients, but now it’s not difficult to get them. Their quantity can be changed according to personal preferences, for example, some are prepared without garlic or cinnamon.

Ingredients:

2.5 kg cabbage;
50 g garlic;
200 g carrots;
1 beet;
100 g celery root;
2 hot peppers;
20 g cilantro;
cherry leaves;
3 liters of water;
150 g salt;
10 pieces. peppercorns;
2 bay leaves;
half a cinnamon stick.

First you need to prepare the starter. Boil water, add salt and all the spices, and cool.
Cut the cabbage into portions, cut the remaining vegetables into slices. Pepper is cut into rings, celery root into strips, and garlic into small cubes.
Cover the bottom of the barrel or pan with cherry leaves, lay the cabbage tightly, sandwiching it with the vegetable mixture.
Fill the dish with chilled brine and leave under pressure for two to three days at room temperature.

Korean Chinese cabbage recipe

This is a spicy, specific dish that will appeal to connoisseurs of the exotic. Based on it, another famous Korean dish is prepared - kimchi, which has long been loved not only in Korea, but also in other countries of the world. There are no difficulties in the manufacturing process. It is important to prepare the most important ingredient correctly, and seasonings will improve its taste.

Ingredients:

Chinese cabbage – 3 kg;
red hot pepper;
garlic – 3 heads;
salt – 250 g.

We lower the head of cabbage into the water, take it out and divide it into four parts. Dissolve and salt, leave for a day, and then rinse. For convenience, it is better to immediately cut them into small squares.
Crush the garlic and mix with the same amount of pepper until a homogeneous paste is formed. You need to rub each piece with it.
The dish is kept warm for a day and then put in the refrigerator.

Calorie content of salted cabbage

The advantage of quick salted cabbage is not only its mind-blowing taste, but also its ability to benefit the body, because it is low in calories. Per 100 grams of product there are from 19 to 50 calories, depending on the ingredients added. An excellent option for those who are on a diet. There are a lot of vitamins A, C, B, iron, potassium. Eating soaked cabbage helps normalize intestinal function. Recommended for peptic ulcers and colds.

When to salt cabbage according to the lunar calendar 2019

You can make pickles in October on the dates 2 to 5, 9, 12, 14, 17, 20 to 22, 30. The following November dates are also suitable for this: 1, 6 to 8, 11, 13, 15-16, 18, 20-21, 29. It is not recommended to cook during the full moon; it is better to do it during the growing month. Salted cabbage will release juice well and absorb the aromas of spices. Days when the moon is in Virgo, Cancer, and Pisces are not suitable for preservation. If you want to make a crispy dish, it is better to cook it on the fifth or sixth day of the new month.

Popular in the category: