Daily salting of cabbage. Cabbage pieces in jars in brine under iron lids

There are many different ways to pickle cabbage: cold, hot, pickled, pickled, sour, spicy, with carrots, beets. All of them deserve attention, and no one will argue that salted cabbage is the most delicious traditional appetizer on the Russian table, and also healthy. An interesting recipe and photo of delicious quick salted cabbage, which is ready in a few hours, was sent to us by Marina Fateeva from the city of Saratov. This is a delicious pickling of cabbage in a quick (hot) way with the addition of vinegar and garlic in brine. What can I say, this is a ready-made appetizer - cabbage salad with garlic in jars!

Matali style cabbage

This is a recipe for quick salted cabbage, it is prepared easily and quickly, the cabbage turns out a little spicy and crispy.

For the recipe for making pickled cabbage with vinegar and garlic we will need:

• 2 kg (white cabbage),
• 1 head of garlic,
• 1-2 carrots.

For the brine:

• 1 liter of water,
• 3/4 cup sugar
• 2 tablespoons salt,
• 1/2 cup sunflower oil,
• 2 tablespoons of vinegar essence.

How to make instant salted cabbage

Shred the cabbage (I usually use a food processor for this purpose), grate it on a coarse grater, chop the garlic (not very finely), mix it all and place it tightly in a 3-liter jar.

Let's start preparing the brine:

pour sugar and salt into the water and bring to a boil, at the end add vinegar essence, remove from heat, pour in sunflower oil, mix everything - the brine for quick cabbage is ready.

Pour the brine into a jar with cabbage, leave it at room temperature, after 5 hours the cabbage is ready, you can try it.

Then be sure to store the salted cabbage in jars in the refrigerator and eat it within 2 weeks. It cooks quickly, but does not store for long. At my house, this pickled cabbage with carrots and garlic is usually eaten within a week.

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.

1. The cabbage must be carefully peeled from the top leaves, cut into several parts and the stalk removed. True, some connoisseurs of cabbage and the stump eat it 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.
   
2. 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.
   
3. 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.
   
4. 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.
   
5. Boil water with salt.
   
6. Place all your cabbage in the jar, but do not pack it too tightly, otherwise the brine will not soak it well.
   
7. Pour boiling brine over the cabbage.
   
8. 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.

1. Cut the head of cabbage into several large pieces. Remove the stalk.
   
2. Peel the carrots, grate them on a coarse grater or cut them into strips.
   
3. Prepare your brine using vinegar, sugar, salt, oil and water.
   
4. Place some dill and saffron at the bottom of the jar for flavor.
   
5. Chop the cabbage finely.
   
6. Squeeze the cabbage and salt it a little with fine salt.
   
7. Mix cabbage with carrots and squeeze again.
   
8. Boil the brine.
   
9. Fill the jar with your carrots and cabbage.
   
10. Pour boiling brine over vegetables.
    
11. 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.

1. Cut the cabbage heads and remove the stalks.
   
2. Divide the pieces of both heads of cabbage into two equal parts.
   
3. 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.
   
4. Lightly squeeze the cabbage along with the carrots and add fine salt.
   
5. 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.
   
6. Crush the garlic or grate it on a fine grater.
   
7. Place dill and currant leaves on the bottom of the jar.
   
8. Prepare a brine from oil, vinegar, salt, sugar.
   
9. 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.
   
10. Boil the brine in another pan and pour it over your cabbage. Cover the top of the mass with a circle, a plate, and press down with a weight. It is advisable to ensure that the mass is well compressed.
    
11. 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!

- the dish, at first glance, is simple. In general, there is nothing tricky about it, just chop the vegetable, mash it with salt, add a little carrot, sprinkle with dill seeds. Place in a suitable container and keep in a warm place for several days. However, the result does not always correspond to the efforts and expectations; sometimes your favorite snack turns out unattractive and soft. How to pickle cabbage so that it is crispy, juicy and moderately sour? Buying the “right” forks is half the success.

Delicious cabbage: selection of heads for pickling



Mid- and late-ripening varieties (“Slava”, “Podarok”, “Kolobok”, “Gribovsky Zimniy”) are suitable for fermentation. Their forks are dense, oversized, heavy, with protruding sides, as if flattened. If the top green leaves are not removed from the heads of cabbage, it means they were stored correctly and did not freeze. Pay attention to the stalks, the white cut is a sign of freshness; in stale, wilted cabbage it is beige or even brown. By the way, the length of the “stumps” should be at least 2 centimeters.

Be sure to inspect the heads of cabbage, carefully, from all sides, cracked, with dark spots, signs of rot, it is better not to take an unpleasant odor, tasty, with an appetizing crunch, such raw materials will still not work. It is recommended to give preference to large forks; a weight of 3 to 5 kg guarantees ripeness. This vegetable has been filled with juices over the summer and contains the right amount of sugar. And without it, the normal fermentation process, on which cabbage pickling is actually based, is impossible.

Tips: how to deliciously pickle cabbage




- In the old days, cabbage was fermented in oak barrels for the winter, now mainly in glass jars and enamel pots and buckets. The main thing is that there are no chips on the inner surface; contact with metal spoils the cabbage. Therefore, it is not salted in iron and aluminum containers. In addition to utensils made of wood, glass, and ceramics, food-grade plastic containers are also used.

Preparing cabbage for pickling is carried out in a well-ventilated area. We recommend treating the countertop and cutting board on which it is to be shredded with a solution of table salt (a tablespoon per liter of hot boiled water). The containers for storing cabbage are also rinsed with salted boiling water. They can also be wiped from the inside with vodka, alcohol or apple cider vinegar. And, of course, preparing cabbage (cutting, grinding with salt) is done only with cleanly washed hands. This is one of the main conditions for how to pickle cabbage so that it is crispy. After all, when only lactic acid bacteria participate in fermentation, cabbage for the winter succeeds. But the forks themselves are not washed, only the outer leaves are removed.

Vegetables cannot be preserved with iodized salt; cabbage cannot be fermented with it; it turns out tasteless and soft. It is advisable to take ordinary rock salt of medium or coarse grinding, at the rate of 2.5-3% of the weight of the original product. That is, 25-30 g (about a heaping tablespoon) per kilogram of chopped cabbage. The salad tasted a little too salty. Of course, you can get by with less salt, which is undoubtedly more healthy, but such cabbage will definitely not be crispy. And you need to eat it quickly before it becomes acidic.

To the question of how to deliciously pickle cabbage and preserve all the vitamins in it, I will answer without hesitation: cut it neither finely nor coarsely. Stop at the golden mean. Strips of medium width (0.5-0.6 mm), certainly identical, will be salted and ripened at the same time.

By the way, you shouldn’t knead them with special zeal, like dough, a few pressures are enough. But you need to mix the ingredients thoroughly. And place it tightly in the container, compact it in the jar with a wooden pestle so that the cabbage is in the brine. During salting, it is pierced a couple of times a day with a knitting needle, a long torch, so that it reaches the bottom. Thus, carbon dioxide formed during fermentation is removed from the workpiece. If you don’t do this, the cabbage in brine will come out not only flabby and slimy, but also bitter.

As soon as the cabbage arrives, usually within 3-4 days, it is put away in a cool place, in the cellar, or refrigerator. It is perfectly stored at temperatures from -2 to +2 degrees. It is advisable not to keep it in the cold, as both the crunch and some of the nutrients (enzymes, vitamins) will disappear.

Here are some more “believe it or not” tips on how to pickle cabbage so that it is crispy. They say that it is better to do conservation on a waxing moon; 5-6 days after the new moon are considered ideal. Moreover, cutting and crushing must be in a good mood. Previously, in the villages they salted cabbage in a cheerful group, making jokes and singing perky ditties.

cabbage quickly and tasty: classic recipe




Salting cabbage in large quantities is not relevant now; by spring, when the immune system needs enhanced support, the beneficial substances in the vitamin product are partially destroyed, and the taste changes, of course, not for the better. In addition, storing large supplies in an apartment is problematic. Therefore, salting in small portions is beneficial; fortunately, this vegetable is sold in stores all year round.

And so, cabbage in a jar, for example, in a three-liter jar? It will fit a four-kilogram fork and 2-3 carrots, their weight should not exceed 10% of the weight of the cabbage. The carrots and the color of the workpiece will “revive”, and fermentation will speed up due to sugar. Rye bread has the same function; a black crust is placed on the bottom of the container, honey and, don’t be surprised, vodka (20-30 ml - per 3 liters). Here is a ready-made solution for how to pickle cabbage quickly and tasty. However, first things first.

The top dirty leaves are removed from the head of cabbage, the stalk is removed and thrown away, nitrates accumulate in it. Carrots are washed, peeled and grated on a coarse grater. The forks are divided into 4 parts, each quarter is alternately chopped into medium-sized strips. Sprinkle with a tablespoon of table (or sea) salt. Add grated carrots, mix and mash slightly. Then pour from the cutting board into a clean and dry glass container. If desired, flavor with dry dill seeds (cumin) and compact. After laying the last batch, thoroughly compact it, the juice should stand out. By the way, during the fermentation process its level will rise, so do not fill the jar to the neck, leaving 5-6 cm of free space, and place it on a plate. Otherwise, the brine will spill onto the table.

The container is covered with a gauze napkin folded in half. Every day, morning and evening, pierce the pickle with a skewer (knitting needle), releasing carbon dioxide, and collect the foam with a spoon. If the kitchen is hot, more than 22 degrees Celsius, already on the third day the cabbage will become quite sour. It is placed in the refrigerator, where fermentation gradually subsides. After a day or two, you can eat a vigorous snack. This is an old, well-known recipe for how to pickle cabbage so that it is crispy, sour and very tasty. But there are other options for your favorite snack.

Quick cabbage with horseradish and garlic




Fans of spicy food will appreciate this original dish. Its preparation begins with the marinade. Pour 1 liter of water into a saucepan, add a glass of sugar, one tablespoon of salt and 3-4 black peppercorns. The ingredients are for a 3 liter jar. Boil for 5 minutes under the lid, then cool to room temperature and season with apple cider vinegar and refined sunflower oil (200 ml each). Cabbage (large fork size) is chopped, carrots (4-5 pieces) are cut into small strips or grated. Grind two peeled horseradish roots with garlic (1 head). To avoid crying from the explosive smell, put a plastic bag over the outlet of the meat grinder. You can use ready-made grated horseradish from the store, adding garlic to it.

Let's move on to the main stage, how to pickle cabbage in a jar with hot seasonings. Mix the chopped vegetables with a mixture of horseradish and garlic, place in a glass container, sealing with a spoon. Pour over the prepared marinade, cover with a plastic lid and place in a cool place. After 2 days, the quick cabbage will be ready, and if it sits longer, it will become even more vigorous and tastier.

How to salt cabbage “Bavarian style”




The Germans prepare cabbage with apples and caraway seeds. Its seeds (3 tablespoons) are heated in a dry frying pan and ground with a pestle. In Germany, it is customary to chop white cabbage finely, but in this case it will definitely not be crunchy. Therefore, we recommend cutting it (3.5 kg) into small rectangles, and three apples (without cores) into thin slices. Grate a couple of carrots. In an enamel pan, mash the cabbage along with salt (2-3 tablespoons), caraway seeds and juniper berries (10-15 pieces). Add carrots and apples, level and press with pressure. You can use, for example, a jar of water as a load.

Otherwise, the algorithm for how to salt cabbage in German is no different from the traditional Russian method. Don’t forget to pierce the pickle, remove the foam, and don’t overcook it in the heat. Otherwise, the snack will turn out to be very flavorful. Store it in the refrigerator, serve it like, or as a side dish for fried sausages. Lunch!

Surely you have your own “signature” recipes for how to pickle cabbage so that it is crispy and tasty. Let's exchange experiences and share secrets.

In a saucepan you can use either the classic recipe or with the addition of apples or berries. You need to carefully select dishes for pickling and observe storage conditions.

Rules for choosing a pan for salting

Wooden barrels and tubs have always been considered the ideal container for preparing pickles. But in urban conditions it is much more convenient and practical to use enamel dishes - a saucepan or bucket.

If you need to pickle a test batch while testing a new recipe, it is better to choose a small container. This will allow you to quickly evaluate the result and further experiment with components and proportions. When the ideal ratio of products is found, you can use a larger pan.

Attention! The enamel inside the pan should not have any defects: chips, scratches.

Is it possible to salt cabbage in an aluminum pan?

Active chemical processes take place inside the container with pickled cabbage, releasing a large amount of lactate. And since aluminum, pure or in alloys, tends to quickly react with any alkalis and acids, the use of utensils made of this metal in this case is extremely undesirable.

In addition to the fact that as a result of the interaction of aluminum with fermentation products, substances harmful to the body are formed, the appearance and taste of pickled cabbage quickly deteriorate. It darkens and acquires an unpleasant aftertaste.

Salting technology in a saucepan

To quickly pickle cabbage, housewives often prefer to use a large enamel pan - it is more convenient and safer to work with it than with glass jars. The cooking technology includes the following steps:

1. The cabbage is finely chopped or cut into large pieces, depending on the recipe.
2. Prepare the remaining ingredients: carrots, apples, berries, spices.
3. Mix the bulk in a large bowl, basin or directly on the table.
4. Pour into the pan in layers, interspersed with spices. Each level is well compacted.
5. Pour in the prepared brine and press down with a weight - usually a plate that fits the diameter of the pan, on which a 3-liter jar or other container filled with water is placed.

Depending on the recipe and taste preferences, the workpiece is kept in this form in a warm room from one to several days. All this time, it is necessary to regularly pierce the entire mass to the bottom in order to release the constantly evolving gas. The finished product should be stored in a cool place, pre-packaged or left in a pan.

Delicious and quick recipes

All recipes are based on several centuries-old combinations of products that give the best results. Cabbage can be pickled with carrots, apples or raisins.

Classic recipe with carrots

Carrots are a traditional ingredient in homemade cabbage preparations. These two vegetables complement each other perfectly both in taste and vitamin composition. To quickly pickle them in the classic form, you will need:

• cabbage – 1 kg;
• carrots – 2–3 pcs.;
• salt – 70 g;
• granulated sugar – 1.5–2 tbsp. l.;
• water – 1 l;
• allspice, bay leaf - to taste.

Advice! To give the dish a piquant taste, you can add a few cloves of garlic, cut into slices.

Preparation:

1. So that the brine has time to cool, it is recommended to prepare it at the very beginning. To do this, you need to boil water and quickly dissolve salt and sugar.
2. Shred the cabbage. If you leave larger slices along with thin slices, the taste of the finished product will be richer due to the uneven distribution of salt. Then you need to coarsely grate the carrots.
3. Mix the chopped vegetables in a convenient bowl, mash by hand until juice appears and place in dense layers in a pan, alternating them with bay leaves, pepper and garlic - as desired.
4. Pour the resulting mass with the prepared brine, cover with large cabbage leaves and place under pressure. If the liquid covers the plate, then everything is done correctly.

You can try quickly salted cabbage on the third or fourth day. It usually takes about 5 days for it to develop a more sour taste.

Recipe for pickling young cabbage in a saucepan

Autumn, well-ripened white cabbage is considered the most suitable for pickling. It is not recommended to use young forks, as the shelf life of the workpiece will be very short. But if you need to quickly pickle cabbage not for the winter, but for immediate consumption, then such heads of cabbage will come in handy.

For early cabbage, the above classic recipe with carrots is best suited, especially if the root vegetable is also from a new harvest. The cooking process is no different. Housewives believe that such a snack will be less crispy, but more delicate in taste. If desired, you can pickle young cabbage with the addition of other ingredients: apples, berries, fresh currant leaves, cherries. The main thing is not to let it deteriorate quickly.

With apples

The Antonovka variety is considered good for quick pickling with cabbage - these apples have a rich aroma and characteristic sourness due to the high content of vitamin C. To pickle vegetables and fruits in this form, per 1 kg of cabbage you will need:

• carrots – 1 pc.;
• apples – 1.5–2 pcs.;
• water – 0.5 l;
• salt – 1 tbsp. l.;
• sugar – 0.5 tbsp. l.;
• allspice – 6–7 peas;
• bay leaf – 2 pcs.

Important! In any recipe, the salt must be pure, without any additives. If you pickle cabbage with iodized salt, it will quickly ruin the entire batch.

Preparation:

1. Make a brine by dissolving salt and sugar in boiling water.
2. Chop the head of cabbage, peeled from the top leaves, grate the carrots, and thinly slice the apples. Mix the ingredients.
3. Place a slice of rye bread in the center of the bottom of the pan and cover it with a whole cabbage leaf.
4. Arranging with spices, lay the apple-vegetable mixture in layers, pressing in the process so that the juice begins to appear.
5. Pour cooled brine over everything and put under pressure. There should be enough space in the pan so that the foam formed during fermentation does not overflow.

To ensure a quick release of gas, be sure to pierce the salted cabbage in several places with a wooden or bamboo stick to the very bottom 1-2 times a day. The process of foam formation can take from 5 to 10 days, after which the pickled cabbage with apples can be considered ready.

Advice! When serving this appetizer, it is recommended to season it with unrefined vegetable oil and sprinkle with chopped onions.

With cranberries

Another popular way to quickly pickle cabbage is with berries: cranberries, red currants, lingonberries. In addition to rich taste, they also add beauty to the finished dish.

Ingredients:

• cabbage – 1 kg;
• carrots – 1 pc.;
• cranberries – 50 g;
• salt – 1.5 tbsp. l.;
• bay leaf – 1–2 pcs.;
• allspice – 3–5 pcs.

Instead of these spices, some housewives add cumin or dill to taste.

Preparation:

1. Chop the cabbage, grate the carrots. Rinse the berries.
2. Mix the vegetables with spices in a bowl, crushing them well with your hands to release the juice.
3. Place the first layer on the bottom of the pan, compact it, and sprinkle a handful of berries on top.
4. Continue to place vegetables interspersed with berries, pressing lightly so as not to crush the cranberries.
5. Pour in the juice remaining at the bottom of the basin when all the cabbage is in the pan, and place under pressure.

Piercing them daily, you need to keep the pickled vegetables at room temperature for 3-4 days, after which you can try. As soon as fermentation ends and the cabbage acquires the desired taste, the appetizer is ready.

Terms and conditions of storage

The main condition for storing pickled cabbage is cold. At room temperature it will quickly turn sour as the fermentation process continues. In private homes, a cellar is traditionally used to store pickles, and in urban environments, a refrigerator or a glassed-in loggia is used, where the temperature remains stable at 0 to 3° C. In such cool conditions, well-pickled cabbage in a pan can remain fresh for at least 1 month.

A more reliable way is to freeze the product. In this form it can be stored all winter. The disadvantage of this method is that under the influence of low temperatures, some of the beneficial substances are quickly destroyed, but this does not affect the taste in any way. The main thing is to prevent re-freezing by eating the snack immediately after thawing. In order not to chop off frozen cabbage with a knife every time, it can be divided into portioned bags of any convenient size and defrosted as needed.

Important! The presence of brine helps preserve vitamin C in cabbage, so in no case should you drain it during storage.

Conclusion

To quickly pickle cabbage in a saucepan, you don’t need much culinary experience or serious financial expenses. But this simple dish is always popular for its unique taste and beneficial properties.