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Pickling cabbage. Proven recipes and subtleties of pickling cabbage in jars

Many housewives do not see the difference between salting and sauerkraut. Indeed, the two processes are similar. The only difference is that when pickling vegetables according to the recipe, a larger amount of salt is added than when fermenting, and the pickling process itself occurs faster, in about three to five days. While sauerkraut must ferment well, which takes up to two weeks. Excess salt slows down the fermentation process, so pickles contain less lactic acid than pickled vegetables. The acid and salt contained in pickled cabbage kill more microorganisms and putrefactive bacteria, so it is stored longer. The amount of salt has no effect on the deterioration of taste. Pickled cabbage turns out crispy, with a delicate and pleasant sweet and sour taste.

Pickling cabbage - preparing food

For pickling, take white, tight heads of cabbage of late varieties, without damage. The forks are cleared of the upper leaves; they are usually more flaccid and have a greenish tint. Then cut into thin strips. Now there are many devices for mechanical chopping of vegetables. So you can chop the cabbage using a vegetable cutter, a special grater, in a food processor, or with an ordinary knife. Before shredding, the knife must be sharpened well - this will make the process go faster and the straws will come out smaller. The spices that will be used for pickling must be sorted out, rotten and spoiled leaves and twigs removed, and washed.

Pickling cabbage - the best recipes

Recipe 1: Pickling cabbage with dill seeds

This cabbage with a delicate sour taste will be pleasant to crunch with hot fried potatoes on cold winter evenings. The cabbage must be chopped into thin and long strips, similar to spaghetti.

Ingredients: cabbage - 2 medium-sized heads, 3 carrots, salt - 2 heaped tablespoons, 1 tbsp. l. dry dill seeds

Cooking method

Cut the cabbage into two unequal parts - with and without the stalk, and chop. You can place the fork half on its edge or lay it flat on the table, whichever is more familiar to you. There is no need to cut the stalk and the area around it with coarse fibers.

Place the slices in a wide bowl so that it is convenient to stir - a basin or large pan, add salt and mash well. To prevent salt from corroding the skin of your hands, and for hygiene purposes, it is better to wear disposable gloves (or plastic bags). Add dill seeds, grated carrots, mix.

Place a weight on top and place the cabbage on the balcony or other cool place, but not in the refrigerator. The role of a load at home is usually played by an inverted flat plate, on which a small weight, bottle or jar of water is placed. In our case, you will need a three-liter jar filled 2/3 with water.

The fermentation process has already begun, so twice a day, the contents of the pan must be freed from the gases accumulated at the bottom of the dish, otherwise the cabbage will taste bitter. To do this, remove the weight, mix the mass with a spoon, leave for a couple of minutes and return the weight to its place. After three days, the cabbage is laid out in smaller containers and transferred to the refrigerator or cellar, if there is one.

Recipe 2: Pickling cauliflower

It just so happens that when we talk about sourdough or pickling cabbage, we mostly mean white cabbage. But this recipe is for cauliflower; it is also suitable for pickling and turns out no less, if not more tasty, than traditional white cabbage. To make the dish look more beautiful, it is better to chop the carrots using a Korean carrot grater. This condition is not mandatory and is advisory in nature. Cabbage should be dense and white. Yellowish inflorescences indicate that the cabbage is slightly overripe and is not entirely suitable for pickling. Which will not have the best effect on the appearance and taste of the finished dish.

Ingredients: cauliflower – 2 forks, carrots – 0.5 kg, 5-6 grains of garlic, black peppercorns, 4-5 bay leaves. For brine - per liter of water: 1 tbsp. a heaped spoonful of salt, an incomplete (no heaped) tablespoon of sugar.

Cooking method

Prepare the brine by mixing salt and sugar in water, boiling and cooling.

Disassemble the forks into large inflorescences and blanch for a minute and a half, i.e. Place in boiling water for this time. You don’t need to hold it for a long time, otherwise the cabbage will turn out not crispy, but wadded. Then the inflorescences should be cooled under water and laid out in layers in a bowl for pickling. Layer with grated carrots, chopped garlic, pepper, and a couple of bay leaves. The first and last layers are carrots.

Pour brine over the cabbage and install the weight. Leave in a warm place (in the kitchen) for a day or two, then move to the balcony. The cabbage will be salted in 4-5 days. It is transferred to jars, which are placed in the refrigerator.

Recipe 3: Pickling cabbage with beets

This cabbage is not only very tasty and crispy, but also looks elegant on a plate and on the table. After all, she differs from her pale-faced sister in her beautiful crimson color.

Ingredients: 2 large forks of cabbage - 4 kg, 2-3 beets, a whole head of garlic, 1-2 horseradish roots. For brine per 2 liters of water: 100g salt, ½ cup granulated sugar, 4 bay leaves, 2 cloves and 10 black peppercorns.

Cooking method

Boil water, put all the ingredients for the brine there, and cool.

Cut the cabbage arbitrarily, at your discretion - into thin strips or large pieces, not forgetting to remove the stalk. Grind the garlic and horseradish root - on a grater or through a meat grinder, cut the beets into small cubes. Mash the cabbage thoroughly with your hands and mix with horseradish and garlic, then place it in a pickling bowl, sprinkle with beet cubes. Pour brine over the beetroot and cabbage mixture, place pressure on top and leave to ferment. Stir the cabbage once or twice a day to remove accumulated gas bubbles. After two or three days the cabbage is ready. It is transferred to jars and placed in a cold place - a cellar, underground or refrigerator.

— For high-quality pickling of cabbage, you need to choose the right salt. Use only coarsely ground rock salt; iodized or Extra (finely ground) salt is not suitable.

— During fermentation, the brine should completely cover the cabbage. If there is not enough brine, the mass of the load must be increased (add water to the jar or put a heavier weight).

— To make the cabbage juicy and crispy, it is recommended to pickle it during the waxing moon.

How nice it is to put on the table in winter pickles prepared in summer! Pickling cabbage usually occurs in the summer, but it can also be done in spring and autumn. In order to properly and tasty pickle this vegetable at home, you need to know a few secrets. The most interesting recipes will be described step by step in this article.

Pickling crispy cabbage for the winter: a very tasty recipe in brine

It is recommended to salt this vegetable for the winter in the summer. Cabbage with heads of cabbage is stored in glass jars. It's easy to prepare. The recipe is quite simple and if you follow it, you can quickly make a very tasty pickle, which in the cold season is enjoyed with forks.

The following products will be needed for this:

About 3 kg of white cabbage (1 kg of vegetable goes into a 1-kg jar).
Bay leaf (several leaves).
Allspice, preferably peas (not necessary, but if you want a spicier dish, you can’t do without pepper).
2 tablespoons each of sugar and salt (it is not recommended to use iodized salt).
Water for brine (3 kg of vegetables requires 1.5 liters of water).

The cooking recipe includes the following items:

The cabbage will be cooked in brine, so you need to prepare it first. Dissolve salt and sugar in a saucepan with boiling water. After this, it must be left to cool.
The vegetable is peeled from the top leaves and cut into slices. If desired, you can cut it into small pieces. To make it crispy, you can lightly spray it with vinegar and add a little salt.
After this, you can start compacting the chopped vegetables into jars, but you shouldn’t be too zealous, because you need to leave room for liquid. Then the pepper is placed in the jar.
It is better to pour hot brine over the vegetable, which was prepared in advance, but has not yet had time to cool. You should definitely try the marinade before pouring. Firstly, to make sure that it was not cold, and secondly, to check its sweet and sour taste. If the taste is not rich enough, you can add more spices.
How long should cabbage steep? Answer: a day or two days. In any case, it must be infused for at least 24 hours. Only after this can the cans be rolled up.

Sauerkraut for the winter (video)

Pickling cabbage and carrots at home

This is perhaps the simplest classic recipe for summer pickles. This method of preparation produces a delicious crispy salad with carrots and cabbage that can be eaten at any time of the year.

Grocery list:

Cabbage (from 2 to 3 kg).
Several large carrots (there should be more cabbage in this salad than carrots).
Black pepper (peas).
Sugar, salt (1.5 tablespoons each).
A little vinegar.

You can also make this salad with beets.

Preparation:

First, you need to wash and peel the vegetables. It is not recommended to cut them into large large pieces. It is best to use a food processor to grind them. But if it is not there, then you can use a grater.
Now you should take a separate container, pour chopped vegetables into it and mix them with spices and vinegar.

If you do not plan to roll the salad in jars, then the container must be covered with gauze. Vegetables are infused for a day, after which you need to express the liquid. This concludes the preparation.

How to pickle cabbage pieces?

Ingredients:

Cabbage (it is recommended to take cabbage).
Salt (a couple of spoons).
Sugar (half a glass).
Carrot.
Beet.
Vegetable oil (half a glass).
Vinegar (half a glass).
Garlic (several heads).

Preparation:

The cabbage needs to be washed and cut into large square pieces. You should do the same with other vegetables, beets and carrots.
Then the brine is made. Spices are dissolved in a container with boiling water.
Vegetables are placed tightly at the bottom of glass jars. Cabbage can be chopped with garlic in advance. If this is not done, then it should be finely chopped and placed with other vegetables.

Now the cooled brine, oil and vinegar are poured into the jar. This is the last stage of preparation.

How to salt cabbage with apples?

Apples make an amazing salad! So, what foods should you prepare?

White cabbage.
Carrot.
Apples.
Peppercorns.
Bay leaf.

Vegetables and fruits must be taken in equal proportions. The standard quantity of these ingredients is half a kg of each.

Now you can start salting:

Apples, carrots and cabbage need to be chopped using a food processor. If this is not possible, then you need to take a grater. If desired, the apples can be cut into cubes rather than grated. This way, less juice will flow out of them and the salad will have a sweetish taste.
Now you can start compacting the mixture into jars. The first layer is cabbage and carrots, the second is apples. One bay leaf should be placed in each container.
The juice should ferment in the jar for at least 7 days. Every day it is recommended to pierce the contents of the jar with a wooden skewer or a long match so that the gases formed during fermentation escape.

On the eighth day the salad will be ready. You can store it in the refrigerator.

Which cabbage is better to choose for pickling?

Question: “Which cabbage should I choose for pickling?” worries many housewives who do not want to lose face. Everyone wants to make delicious pickles from this vegetable, so it is important to understand the rules for choosing it.

Why? Yes, because this way the dish will turn out strong, with a preserved structure. The standard choice falls on the “Slava” variety, this is a white vegetable. It makes a good winter pickle.

How to choose the right cabbage?

The first thing you should pay attention to before buying this vegetable is its head. Under no circumstances should it be loose! When pressed, the head of cabbage should crunch a little. This is an indicator of the freshness of the vegetable.
You also need to pay attention to the stalk. It should be dense and juicy.

Fresh cabbage will always have green leaves near the head.

Express recipe for pickling cabbage for the winter

What does "express recipe" mean? Answer: This is the fastest cooking method. There is such a method for pickling cabbage and it will be described below.

Products for express recipe:

White cabbage.
Salt, sugar.
Water.
Vinegar.

Cooking process:

First you need to prepare the vegetable. Preparation includes removing the top leaves of the cabbage and washing it. Then the vegetable must be cut into small pieces in order to throw them into the processor and chop them. Alternative option: grate the vegetable using a medium grater.
The cabbage mass should be sprinkled with vinegar. Now you can make the marinade.
Dissolve the spices in a pan of boiling water. You can also add bay leaf.

The cabbage is placed in sterilized glass jars and filled with brine. You can roll up the jars almost immediately, without waiting for the marinade to cool.

Cabbage with beets for the winter (video)

With a little effort in the summer, you can please yourself and your family with a delicious preparation in the winter. In addition to its amazing taste, this preparation contains a whole treasure trove of useful vitamins that will support the body and help it resist harsh winter viruses.

Sauerkraut is present on almost every table in winter. Pickling cabbage for the winter has become a tradition. And this is not surprising: the crispy snack goes well with other foods, be it borscht or fried potatoes. Besides, she is very useful. It contains a record amount of vitamin C, much more than lemon or orange. There are many ways to prepare the vegetable with step-by-step instructions.

Pickling cabbage for the winter has become a tradition

This recipe is the easiest and fastest to prepare, and it is very tasty. Thanks to this method, the cabbage will be cooked in two days.

Ingredients:

One liter of water.
Salt - one large spoon.
Sugar - one large spoon.
Vinegar 9% - 50 ml.
White cabbage - one medium size fork.
Carrots - several pieces.

You need to take a fork and chop it into thin strips.
Carrots need to be grated through a coarse grater or cut into thin strips. So its taste will be brighter and more noticeable. Sweet and juicy varieties will add a slight sweetness to the dish and complement the natural sourness of cabbage.
Vegetables need to be thoroughly mixed and mashed a little. Place in a large saucepan and compact. Pour in brine.
The brine is prepared as follows. Add salt, sugar, vinegar to warm water and stir.
Cover the mixture of vegetables and brine with a plate and press down with a weight. A three-liter bottle or jar filled with water is perfect for this.
You need to wait until the fermentation process begins. This may take two to three days. Then the cabbage can be packaged in jars or served immediately.

Various recipes for pickling saffron milk caps for the winter

Grandma's recipe for sauerkraut (video)

Express salting method

This recipe makes cabbage very quick and easy to prepare. It can be served on the table within a few hours after salting.

Ingredients:

White cabbage - one small fork.
Carrots - several pieces.
Red onion optional.

For the brine:

Water - one liter.
Sugar - one large spoon.
Salt - two large spoons.
Acetic acid 70% - one large spoon or eight large spoons of vinegar 9%.

Thanks to this recipe, cabbage is prepared very quickly and easily.

Vegetables need to be finely chopped.
Mix them in a cup and mash until they release juice.
Pack into a sterile jar.
Add the desired ingredients to hot water. Stir thoroughly until all dry ingredients are dissolved.
Pour the resulting brine into the jar with cabbage.
Stick a spoon into it to get all the air out.
Place in the refrigerator for a day.

Delicious cabbage in jars

This recipe is quite easy to prepare. It doesn't require a lot of ingredients or time. Of all the proven ways to prepare sauerkraut, this is one of the most delicious. The dish turns out juicy, aromatic and crispy.

Ingredients:

White cabbage - one small fork.
Carrots - two or three pieces.
Dill seeds - to taste. Preferably no more than one teaspoon.
Salt - one large spoon.

The dish turns out juicy, aromatic and crispy

Cut the vegetables into strips.
Mix them thoroughly, sprinkle with salt and dill.
Then compact them into a deep container and crush them thoroughly. Cover with a plate and weight. Place in the refrigerator.
When the vegetable mixture produces juice, pierce it to the bottom of the pan with a fork. This way the juice will go down. This procedure must be repeated regularly.

Cabbage takes about 2-3 days to prepare. Afterwards you need to put the dish into jars.

Pickling with apples

The cabbage according to this recipe turns out to be quite sweet due to the addition of apples, and very aromatic. It is prepared immediately in glass jars, without keeping it in a saucepan and under a load. It is very comfortable.

Beijing cabbage: 5 step-by-step recipes for preserving it for the winter

Ingredients:

Cabbage - one small fork.;
Carrots - three medium-sized pieces.
Apples – four pieces, preferably green.
Salt – two or three large spoons.
Sugar – two or three large spoons.
Bay leaf - several leaves.
Black pepper - one large spoonful of peas.
Allspice - one small spoonful of peas.

Slice the cabbage thinly. Grate the carrots through a coarse grater. Mix them.
Add salt and sugar to vegetables.
It is very important to mash the vegetables with your hands so that they release juice.
Then add pepper and bay. Mix thoroughly again.
Apples need to be thoroughly washed and the seeds removed. Cut into large pieces.
You need to take a large jar, sterilized in advance, and put cabbage and apples in it in layers: a vegetable layer, a layer of apples, again vegetables. Alternate until the jar is filled to the top. Close the lid.

Store in a warm place for four days. Then put it in the refrigerator. After eight days the dish will be ready.

Crispy cabbage with carrots

Cabbage prepared this way turns out very crispy due to the absence of vinegar in the recipe.

Ingredients:

White cabbage - one small fork. It is advisable to choose late varieties, as they are crispier.
Carrots - several pieces.
Salt - three large spoons.

It is necessary to wash the cabbage and remove the top leaves. Cut each head of cabbage into four parts. Remove the stalk and chop.
Grate the carrots on a coarse grater. Mix them in a large bowl, add salt and mash thoroughly so that the vegetables release a lot of juice.
Transfer to a large saucepan. Cover with a plate and weight on top.
After a day you can see that bubbles have appeared. This means that the fermentation process has begun.

TOP 5 recipes for cooking valuev

Cabbage prepared this way is very crispy due to the absence of vinegar in the recipe.

After a few days, the bubbles will begin to disappear. The cabbage is ready, you can put it in jars and serve.

With beets for the winter

In addition to its amazing taste, the dish acquires a beautiful color thanks to beet juice. Ingredients:

White cabbage - one large forkful.
Beets - one large one.
Horseradish – 3-4 roots.
Garlic - three heads.
Hot peppers – 4 pcs.
Parsley - one bunch.

For the marinade:

Water – 4 liters.
Salt – 200 g.
Sugar – 200 g.

The dish turns out not only tasty, but also beautiful

All vegetables need to be washed. Remove the top wilted leaves from the cabbage. Cut the head of cabbage into several equal pieces. There is no need to cut or shred. Remove the stalk.
Finely grind the horseradish or grind it in a meat grinder.
Cut the garlic into thin slices.
Peel the beets and cut into small cubes.
Take a deep saucepan and mix all the above vegetables in it. Add finely chopped parsley.
Next you need to prepare the marinade. Add the required ingredients to boiled water and stir.
The brine must be poured hot.
Cover with a large plate and place under a press.
The dish is prepared within a week. Afterwards, the cabbage can be put into jars and served.

This cabbage can be eaten either as whole leaves or added to salads.

Traditionally, cabbage is pickled with carrots. This combination makes a delicious winter salad.

To prepare it you need:

5 kg of strong cabbage;
1 kg of young carrots;
1.5 tbsp. Sahara;
0.5 tbsp. non-iodized salt.

Vegetables need to be finely chopped. This can be done by hand or using a food processor.

Chopped carrots and cabbage must be poured into a saucepan, sprinkled with salt and sugar.

After this, the vegetables should be mashed and mixed thoroughly so that they release the juice. The finished mixture is placed in jars and filled with brine.

To prepare it, you need to mix boiled water with 450 g of sugar, 300 g of rock salt. You can also add vinegar essence.

The jars are left open on a tray in the kitchen. After 5 days, when fermentation is over, you need to add brine to the top of the jars and close them with lids. The finished dish should be stored in the refrigerator. No sterilization required.

Quick salting

Not everyone is willing to wait almost a week to enjoy a delicious salad. In this case, you should try quick salting. According to the recipe, the crispy snack can be eaten after 3 days.

For pickling, 3 liter jars are best suited. For such a container you will need 2 tbsp. l. sugar and the same amount of rock salt, 1 liter of water.

First you need to finely chop the cabbage. To keep it juicy and crispy, the leaves should be cut very thin. Ideally, they should resemble long ribbons.

Pour cold water into a clean jar and add salt and sugar. Then place the shredded cabbage in the container. It must be carefully compacted with your hands.

The jar without a lid is placed in a deep tray, into which a small amount of brine may spill out during the fermentation process. After 2 days the cabbage will settle a little.

When this happens, you need to add brine, close the container with a lid and put it in the cold. The next day the dish will be ready to eat.

The classic recipe for cabbage with carrots has been tried by almost everyone. Therefore, cooking lovers try to come up with something new. The following recipes will come to their aid.

Pickling cauliflower

A dense head of cabbage is ideal for pickling. It is better not to take yellowish cauliflower, as it will have loose inflorescences and hard “legs”.

The vegetable must be thoroughly washed, disassembled into inflorescences and dipped in boiling water for 1 minute. Then the cabbage is cooled in cool water. Next, you need to chop a small amount of carrots and garlic.

The next step is preparing the brine. This will require 1 liter of water, 1 tbsp. l. salt and the same amount of sugar. When the water boils, add the remaining ingredients and leave until it cools completely.

Place carrots, cabbage, garlic, herbs, and bay leaves in a wide saucepan in layers. The very last layer should be carrots.

When all the ingredients are laid out, you need to pour the brine into the container. Then the pan is covered with a plate and pressed down with something heavy.

The cabbage needs to be left indoors for several days, and then poured into jars, filled with brine and put in the refrigerator.

Korean cabbage

Fresh cabbage should be washed and cut into 2 halves. Then the vegetable is soaked for 24 hours in water with the addition of 2 tbsp. l. salt.

At this time you need to prepare the spices. So, pepper and garlic need to be chopped, then salted and put in the refrigerator for a day.

When the cabbage leaves soften, they need to be carefully rinsed under water and coated on both sides with the spicy mixture. Then the cabbage is put into jars under oppression for 2 days.

Cabbage with beets

The cabbage needs to be cut into small pieces, and the beets into cubes. You also need to grate the garlic and horseradish.

All ingredients should be thoroughly mixed and placed in a jar with brine under pressure. After 2 days, the container can be closed with a lid and moved to the refrigerator.

The finished salad can be stored for 3-6 months.

Cabbage with tomatoes

Washed cabbage needs to be chopped. Sweet peppers should be cut into strips. Carrots can be grated or also cut into strips.

This recipe requires small tomatoes. They need to be washed and cut into 2 halves. All ingredients are mixed and salted.

They are put into jars under oppression for several days. The prepared snack is stored in the refrigerator.

Cabbage in tomato sauce

The washed cabbage must be chopped and then blanched in boiling water for 3 minutes. When the water has drained, the vegetable is rammed into jars and filled with heated tomato juice.

You can add spices to the container to taste. According to this recipe, the jars need to be rolled up, wrapped in a blanket and left until the containers have cooled.

Subtleties of salting

To make the finished dish tasty, you need to take into account general recommendations when preparing cabbage:

Pickling cabbage in jars is considered the easiest way to prepare a winter snack, because it does not require special skills or exotic products.

Moreover, you can safely experiment with brine and spices. Thanks to this, coleslaw will never get boring.

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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. Chop the bay leaves before doing this.
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 pickle 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 need 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 apple quarters, the seed pods of which have been removed first. 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 get bruised. 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.