Recipes fast food especially relevant for winter harvesting. Salting cabbage, although considered a special culinary sacrament, also sometimes requires saving time. How can we quickly pickle cabbage for the winter, when there is no time to deal with one kind of pickling for a long time? Or there are some other things, of which in the summer and autumn there is a whole carriage and a small cart. Let me tell you the same about how to spend it quickly and tasty.

• 1 Hot pickled instant cabbage recipe
• 2 Quick pickling cabbage - step by step recipe
• 3 Quick pickling cabbage in jars
• 4 Pickled instant cabbage chunks
• 5 Quick pickling cabbage in jars without vinegar
• 6 Recipe quick salting cabbage with beets in Gurian style
  • 6.1 Helpful tips for housewives

Hot pickled cabbage instant recipe

For classic hot salting fast way We need:

• White cabbage - half a kilo
• Carrots - two hundred grams
• Bulgarian sweet pepper - two hundred grams
• Salt - thirty-five grams
• Sugar - a couple of tablespoons, without top
• Water - liter

Wash and clean vegetables first. We cut the cabbage into thin strips, and rub the carrots on a grater. We clean the pepper from seeds and cut the leg, cut into strips. After cutting, the vegetables should be mixed well and put quite tightly in a jar.

The brine is prepared, one might say, outrageously simple. Mix salt and sugar in water, bring to a boil and voila, you're done. Pour our vegetable mixture with hot brine, close with a nylon lid. We wait until the jar cools down - it will take three to four hours. Then put it in the refrigerator and wait about twelve hours. This will allow the cabbage to reach the desired condition, and just cool down, because chilled preservation is especially tasty.

Quick pickling cabbage - step by step recipe

Ingredients:

• White cabbage - five kilograms
• Carrots - kilogram
• Sugar - three hundred grams
• Salt - seventy grams

Step by step guide to action:

• First of all, let's clean and cut vegetables. We clean the cabbage from the upper dark green leaves. Wash carrots under running water and peel.
• We cut heads of cabbage into a couple of parts for the convenience of subsequent cutting into strips. Rub the peeled carrots on a grater.
• We put the cabbage mixed with carrots in a jar, lightly tamping. It is important to do this carefully so that the cabbage does not wrinkle much and does not give excess juice.
• It is necessary to pour cabbage cold water, with sugar and salt dissolved in it.
• We leave a jar filled with cabbage and marinade for three days at a temperature of twenty-two degrees. Be sure to put it in some kind of container such as a baking sheet. The fact is that the cabbage will ferment, and because of this, the volume of the brine may increase, and it will overflow.
• After completing the entire fermentation process, it is advisable to hold the cabbage for a day or two in the refrigerator. After this time, it remains only to get the cabbage and crunch on both cheeks.

Quick pickling cabbage in jars

Products needed for salting:

• Bulgarian sweet pepper - a pair of fruits
• Carrot - half a kilo
• Water - one and a half liters
• Salt - eighty grams
• Sugar - one hundred and fifty grams
• Vinegar 9% - a couple of tablespoons

Wash and clean cabbage and carrots. The first is cut into strips, the second is three on a grater. We clean the pepper from seeds along with the stalk, cut it into strips. Mix all the vegetables and put in a jar.

Dissolve salt and sugar in water, wait until it boils. Pour in the vinegar, boil for a minute and pour into a jar. Roll up the lid and leave to cool under the covers. After the jar has cooled to room temperature, put it in the refrigerator for several hours. Consume chilled.

Salted instant cabbage chunks

Cutting cabbage into strips is commonplace, and is mainly used for harvesting for the winter, but if you need to cook cabbage more tasty and appetizing, then it is better to salt it in large pieces. For this we take:

• White cabbage - one and a half kilograms
• Carrot - four hundred grams
• Water - liter
• Salt - three tablespoons without top
• Sugar - four tablespoons with a small slide
• Vinegar - a tablespoon

We clean the cabbage and cut it into square pieces with sides of five to six centimeters. Carrots need to be grated. Mix vegetables and put in jars.

Pour sugar and salt into water, boil and add vinegar. Pour the resulting marinade into a jar. Close it with a lid and wait for it to cool down. After the cabbage reaches room temperature, put it in the refrigerator for several hours. Actually cabbage is ready, you can serve it to the table.

Quick pickling cabbage in jars without vinegar

Required products:

• White cabbage - three kilos
• Bulgarian pepper - three pieces
• Carrots - six hundred grams
• Salt - one hundred grams
• Sugar - one hundred grams
• Water - one and a half liters

We clean the cabbage from dirty leaves and cut it into strips. We do the same with pepper, after removing the seeds. My carrots, peel and grate. We put the vegetables mixed in a jar, tamping a little.

With brine, everything is simple to the point of horror: mix sugar and salt in water, boil and pour over cabbage. For salting, leave the cabbage, closed with a lid, to cool under a blanket.

Recipe for quick salting cabbage with beets in Gurian style

Required vegetables:

• White cabbage - one kilogram
• Carrots - three hundred grams
• Beets - three hundred grams
• Hot chili pepper - one pod
• Garlic - 4 cloves
• Sunflower oil - tablespoon
• Sugar with salt - one tablespoon
• Vinegar - teaspoon

We clean the cabbage, cut it into square or triangular pieces with sides of five centimeters. We rub the peeled carrots and beets on a large-mesh grater. Mix the sliced, add chopped pepper and vegetable oil, mix well.

Classic marinade - put salt-sugar into water, boil it and add vinegar. We fill the cabbage with this. As soon as the cabbage has cooled, we remove it in the refrigerator for a couple of days.

When salting in a quick way, vinegar is sometimes used, you can safely change it to citric acid, table to wine or apple. You can even squeeze lemon juice, it will also be a good preservative.

Pay attention to salt, it should be ordinary table salt, without additives, especially not iodized. Sometimes lovers take sea salt for salting. it can also be used, but see that it is clean, preferably oceanic.

Although the cabbage according to the above recipe is cooked very quickly, it can also quickly lose its appearance, turn black and acquire a smell if there is not enough brine. It should cover the entire contents of the container completely.

I will be glad if you liked these recipes and you save a lot of your time with their help. Have a nice meal!

How to quickly pickle cabbage? A wonderful recipe will help you with this, main secret which consists in fine manual cutting of cabbage and the addition of grains of dry dill.

First you need to properly chop the cabbage (chop). Now there are many devices, food processors, special knives and graters that make chopping cabbage much easier. But if you want it to turn out appetizing and beautiful at home, it is better to use an ordinary long kitchen knife, and it is very important that it be sharp. The thinner the blade of the knife, the finer you will be able to chop the cabbage.

For salting cabbage, it is better to choose white tight heads of cabbage. Peel the head of cabbage from the top leaves, cut it into two unequal parts so that the whole stalk remains in one part, and chop the cabbage as thinly as possible. Then the stump will need to be cut out, it will not be useful to you.
When all the cabbage is cut in this way, transfer it to a large saucepan and add salt. For a full three-liter pan, you will need two tablespoons of salt with a slide. After salting the cabbage, put on plastic gloves (or wrap your hands in a plastic bag) and carefully remember the cabbage with your hands, while mixing it with salt. After you squeeze the cabbage, it will noticeably decrease in volume. Grate two or three peeled carrots on a coarse grater and add it to the cabbage. Then add a tablespoon of dry dill seeds and mix everything thoroughly. Cover the pot with cabbage with an inverted plate, place on top of three liter jar with water or a stone, cover everything on top with a clean towel and leave for three days in a cool place. At the same time, cabbage must be aired every day. To do this, you need to take it out into the air for a short time (for example, to the balcony), remove a jar of water, a plate and mix the contents of the pan. After three days, cabbage can be laid out in jars, pouring cabbage juice into each, and set aside in the refrigerator. Thanks to this recipe, you know how delicious to pickle cabbage so that it turns out crispy, with a sweet and sour taste.

For salting, medium and late varieties of cabbage are best suited: they are denser, because the cabbage turns out to be crispy and hard when salted. You can salt (or sour) cabbage different ways: dry salting (just grind with salt) and wet salting(filled with cold or hot brine).

Slicing cabbage can also be different: traditional long strips, squares (or petals) and, of course, a whole head of cabbage, which is very convenient for making cabbage rolls.

Most housewives know how to pickle cabbage for the winter in the traditional way with the addition of carrots.

But the taste of traditional sauerkraut can also be improved by adding berries (lingonberries, cranberries), fruits (plums, apples), pickled and salted mushrooms, as well as vegetables (celery, peppers, tomatoes) and spices (hot peppers, cumin, bay leaves, cloves and horseradish). Additional products are usually taken as much as salt.

For example, sauerkraut with carrots and bell peppers. You will need: one kilogram of white cabbage, 200 grams of bell pepper, 300 grams of carrots, half a celery root, 50 grams of salt, black peppercorns, parsley, bay leaf. Cabbage must be chopped, mixed with chopped bell peppers, carrots, celery and chopped parsley. Sprinkle all the ingredients with salt and leave for several hours. When the juice begins to stand out, put the cabbage in jars, while tamping well, add the bay leaf and black peppercorns, and cover the top cabbage leaves. Close the jars with weighted lids and leave to ferment for a few days. After a few days, place the jar in a cool place. Before using such cabbage, the top layer from the jar must be removed.

Delicious and juicy cabbage is obtained, sauerkraut with vegetables. The benefits have long been proven, because this is a storehouse of vitamins, therefore, prepare more of it for the winter. Take five medium cabbages, a kilogram of bell peppers, a kilogram of tomatoes, one medium-sized zucchini, five large carrots, two heads of garlic, dill, parsley, a small pod of hot pepper. Brine: two tablespoons of salt per liter of water.

Cut each head of cabbage into quarters and place in boiling water for five minutes. Pepper clean from seeds and stalk and also throw into boiling water. After that, chop the cabbage, and cut the pepper into large pieces. Cut the tomatoes, zucchini and carrots into slices, peel the garlic, and chop the dill and parsley quite large.

Stir cabbage, tomatoes, zucchini, sweet pepper and place tightly in a saucepan in several layers, sprinkling each layer with plenty of carrots, garlic cloves and herbs. Separately, prepare the brine and when it cools, pour over the cabbage. Cover everything with gauze and keep under pressure for three days at room temperature, and then take it out to the cold or in the refrigerator.

Usually cabbage is salted in late autumn, but it's okay if for some reason you couldn't do it. Fresh cabbage is on sale now all year round, and the following recipe will tell you how to pickle cabbage in winter. You will need: for two kilograms of shredded cabbage, one head of garlic and two medium carrots. For the brine: two cups of water, a glass of sugar, a glass of sunflower oil, two tablespoons of salt, ¾ cup of vinegar. It is important to observe the proportions of additives, since changing them will lead to a change in the taste of the finished product. Combine all dressing ingredients, bring to a boil and pour over cabbage. Cover the cabbage with a plate, and put a three-liter jar of water on top. If you cook such cabbage in the evening, then in the morning you can already try it.

Sauerkraut is a versatile product. It is suitable as a base for salads with all kinds of ingredients, for soups, borscht, cabbage soup, stews. Kulebyaki, pies, dumplings and even pancakes are very tasty with it.

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You don't have to wait long to enjoy pickled cabbage.

There are many quick recipes.

And after a few hours, a bowl of snacks will flaunt on the table.

Let's cook?

Pickled Instant Cabbage - General Principles and Rules

Pickled only juicy heads of cabbage, most often autumn ones. Stale and winter cabbage is not used for harvesting. The vegetable is chopped on a special grater or with a knife, then put in a basin or in a large saucepan, slightly wrinkled with hands to reduce the volume.

What is added to the workpiece:

. carrot;

. onion;

. different greens;

Pour cabbage with vegetables with a marinade of salt, sugar, vinegar and oil. Since it is an instant preparation, a boiling mixture is often used, sometimes warm. Cold marinade is rarely poured, as it is more suitable for long marinade.

After pouring, the workpiece is kept warm for several hours, then cleaned in the cold. Before use, squeeze out the excess marinade, put oil in the cabbage, add onions, herbs. Since the workpiece has a mild salty taste, it is great for salads.

Recipe 1: Pickled Instant Cabbage "Daily"

Many housewives are familiar with this recipe. This instant pickled cabbage can be eaten for 24 hours, and it is prepared very simply and quickly.

Ingredients

. 2.5 kg of cabbage;

. liter of water;

. 100 grams of oil;

. 100 grams of sugar;

. 1.5 tablespoons of salt;

. 400 grams of carrots;

. vinegar 9%;

. 3 cloves of garlic.

Cooking

1. Shred the cabbage in any way, preferably with thin straws, so that it marinates faster and easier. We put it in the basin.

2. We rub coarsely the carrot, chop the garlic and send it to the basin to the cabbage. Lightly knead with your hands to reduce the volume of vegetables.

3. We shift the vegetables into a more suitable size pan or jars.

4. For the marinade, boil water with sugar, salt and butter, boil for 2-3 minutes and add 90 grams of vinegar at the end.

5. Let the marinade cool for about 10 minutes, it should remain hot.

6. Pour the prepared cabbage with vegetables and leave it warm for a day. Then you can take a sample. This preparation is stored in the refrigerator.

Recipe 2: Instant Pickled Cabbage with Beets in 8 Hours

A variant of a very bright and beautiful fast food pickled cabbage appetizer. It is better to use beets fresh and juicy so that they color the vegetables well and give the workpiece a beautiful color.

Ingredients

. 2 kg of cabbage;

. 2 carrots (large);

. 1 beet (about 150-200 grams);

. garlic to taste;

. 80 ml of oil;

. 1 spoon of salt;

. 80 ml of vinegar 6%;

. 4 spoons of sugar.

Cooking

1. Cut the carrot lengthwise into 2 parts and chop in semicircles. The slices should be thin.

2. If you put garlic, then simply cut each clove into circles.

3. We just chop the cabbage.

4. We clean the beets and rub them with straws so that they look like cabbage. It will not be visible in the workpiece.

5. We combine all the vegetables, mix.

6. For the marinade, boil 300 grams of water, add salt and sugar, mix until dissolved. At the end, pour in the oil, then add the vinegar. We turn off the fire.

7. Pour vegetables with hot marinade, put on a glove, and until the mixture has cooled, mix.

8. We put oppression and leave it warm for 6-8 hours. If done in the morning, then for dinner it will already be possible to enjoy a bright snack! But do not forget to put the leftovers in jars and put them in the refrigerator.

Recipe 3: Instant Korean Pickled Cabbage

Another option for instant pickled cabbage with beets, but you can do it without it. But in this case, for beauty, you can put a carrot. In any case, the appetizer is very rich and fragrant. The appetizer is large-sized, which also saves time on chopping the head.

Ingredients

. 2-2.5 kg of cabbage;

. a head of garlic;

. 1 beet;

. 1 bay leaf;

. 0.5 tsp coriander;

. 2 stars of carnation;

. 0.5 cups of oil;

. a spoonful of salt and sugar;

. liter of water;

. 100 ml of vinegar.

Cooking

1. Remove the top leaves from the head of cabbage and cut it into large pieces with sides of 5-7 centimeters. We put it in an enameled saucepan.

2. Add grated beets, which also need to be peeled. It is better to lay the beets in layers so that the pieces are evenly colored.

3. We clean the head of garlic, cut each clove into 2 parts and throw it into the pan.

4. To prepare the marinade, boil salt and sugar in a liter of water, add oil, cook for 5 minutes.

5. Now pour in the vinegar, crushed coriander seeds and cloves. Turn off the stove.

6. Pour cabbage with beets with boiling marinade, cover with a plate or an inverted lid of a smaller diameter and put oppression of 2-3 kg.

7. Leave the workpiece warm for 15-20 hours and you're done! Then we remove the Korean snack in the cold.

Recipe 4: Instant Spicy Pickled Cabbage

For this appetizer you will need red or green chili peppers. Spicy cabbage is cooked for about a day, but the longer it stays, the saltier and more vigorous it becomes.

Ingredients

. 2 kg of cabbage;

. 300 grams of carrots;

. 1-2 sharp pods;

. 200 grams of oil;

. 100 grams of vinegar 9%;

. head of garlic.

For brine:

. liter of water;

. three spoons of sugar;

. 2 spoons of salt.

If desired, add greens, any seasonings (bay leaf, peppercorns, coriander), you can put beets and make a bright preparation.

Cooking

1. Peeled carrots rub or cut into large strips.

2. Cabbage should be cut into cubes with sides of 2 centimeters. Remove the top leaves and stalk. You can also immediately cut off thick veins, as they will take a very long time to salt.

3. We clean the head of garlic, remove the tails from the pepper and chop everything finely.

4. We put cabbage, carrots and a spicy garlic mixture with pepper in a jar.

5. Boil salt and sugar in water, pour in oil and vinegar, cool to a warm state.

6. Fill the jar and leave to marinate in the heat, but after a day we must put it in the refrigerator or put it in the cellar.

Recipe 5: Instant Pickled Cabbage "In 2 Hours"

There is simply no faster pickled cabbage recipe! A great salad option for dinner or lunch. In addition to the main products, you will need bell pepper, preferably a bright color, so that the dish is more beautiful.

Ingredients

. 0.6 kg of cabbage;

. 1 sweet pepper;

. 2 cloves of garlic;

. 3 peppercorns;

. 1 small carrot or half of a large one;

. liter of water;

. 2 tablespoons of salt;

. 50 grams of sugar;

. 2 bay leaves;

. 100 grams of 9% vinegar.

Cooking

1. Cut the sweet pepper into strips, also rub the peeled carrots.

2. Shred the cabbage in the usual way on a grater or cut it with a special knife.

3. We clean the garlic, cut it not very finely, better in thin slices.

4. Mix all the vegetables.

5. For marinade, boil salt with sugar and a liter of water. Add vinegar. Then we put all the other spices, except for bay leaves. Remove from fire immediately.

6. Pour the cooked vegetables with boiling water, let stand for 15 minutes, then stick in the bay leaves and cool for up to an hour.

7. Now you need to remove the cabbage from the brine with your hands, do not squeeze it hard. We put it in a jar and cool it for another hour in the refrigerator.

8. Then pour oil, add greens, onion and you can serve! In the refrigerator, such a blank costs no more than 4 days.

Recipe 6: Instant Cauliflower Pickled

For some reason, many pickle only white cabbage and simply forget about color. In fact, it turns out no worse. And many like it even more because of its delicate taste. The recipe for a quick snack that can be put on the table after 6 hours after preparation. But it is better to marinate overnight, until the morning it will infuse and salt well.

Ingredients

. 1 head of cauliflower;

. 2 tablespoons of salt and sugar;

. 100 ml of oil;

. 15 grams of vinegar 70%;

. 1 bay leaf;

. 4 peppercorns;

. 3 cloves of garlic;

Cooking

1. We disassemble the cabbage into small inflorescences. For convenience, you can use a knife and separate too large parts. If there are suspicions that insects live inside, then you can soak the head of cabbage for half an hour in salt water, all living creatures will leave it.

2. We put the inflorescences in a jar, which must be thoroughly washed with soda.

3. We also throw laurel, peppercorns, peeled and chopped garlic into pieces.

4. Pour a liter of water, put salt and sugar into it, pour in the oil and immediately vinegar. We boil for a minute.

5. Pour the hot marinade into a jar of inflorescences, cover and cool at room temperature.

6. After 4 hours, you can put the jars in the refrigerator so that the snack cools down well.

Recipe 7: Instant Pot Draniki with Pickled Cabbage

A wonderful recipe for potato pancakes, bright and unusual. Thanks to pickled cabbage, they are very tasty, juicy, with a pronounced taste.

Ingredients

. 4 potatoes;

. 150 grams of cabbage;

. 0.5 Bulgarian pepper;

. 1 onion;

. salt, oil;

. 2-4 tablespoons of starch.

Cooking

1. Finely chop the onion and bell pepper, add greens and squeezed cabbage. If the pieces are long, then you can cut a little with a knife.

2. Rub the potatoes last.

3. Break the egg, salt, pepper, put 2 tablespoons of starch. If a lot of liquid forms in the bowl during frying, then we will add more.

4. Mix the mass well with a spoon and fry in hot oil on both sides until golden brown.

5. Draniki are served hot with sour cream.

Recipe 8: Pickled Cabbage Snack Salad

The second name of the salad is "Christmas". Pickled cabbage does not have such a bright and pronounced taste as sauerkraut. But on the other hand, it is great for various salads and goes well with many products.

Ingredients

. 150 grams of pickled mushrooms;

. 1 clove of garlic;

. 1 onion;

. 1 tsp Sahara;

. 2-3 pickles;

. pepper, greens;

. unrefined oil for refueling;

. 1-2 sweet peppers.

Cooking

1. Squeeze the cabbage from the marinade, put in a bowl.

2. We also do with mushrooms. But if they are not small, then cut into slices or straws.

3. Cucumbers with pepper cut into cubes and sent to the rest of the ingredients.

4. Chop the greens and a clove of garlic, throw in a salad. You can add more garlic if you like the spicy taste.

5. Add sugar, black pepper, mix. Fill with oil and you're done!

Recipe 9: Instant Pickled Cabbage with Peas

Another option for serving instant pickled cabbage. This dish looks fun and bright on the table, it turns out tasty and fragrant.

Ingredients

. 500 grams of cabbage;

. 1 onion;

. 2 spoons of lingonberries or cranberries;

. 100 grams of canned peas;

. 30 grams of oil;

. parsley leaves or other herbs

Cooking

1. Cut the onion into thin rings, put in a colander and pour over boiling water from the kettle. Let it cool for now.

2. Drain the marinade from the peas, send it to the cabbage.

3. Add lingonberries, cooled onions, oil and mix.

4. Put in a salad bowl and decorate with herbs.

Recipe 10: Pickled Cabbage with Apples

Unusual cabbage appetizer with mayonnaise dressing. It is better not to replace sour cream, as it does not go well with pickles. Green apples are required to prepare the appetizer.

Ingredients

. 2 apples;

. 700 grams of pickled cabbage;

. 100 ml of mayonnaise;

. 2 pickles;

. 1 bulb.

Cooking

1. Finely chop the cucumbers and onions, put them in a bowl.

2. Add pickled cabbage, which is well squeezed out of the liquid.

3. Peel the apples, cut into small strips. Throw to the rest of the ingredients.

4. Add mayonnaise and you're done! To taste, add sugar and black pepper to the salad, and, if desired, put greens for beauty.

Recipe 11: Instant Pickled Cabbage Salad with Smoked Sausages

The recipe for a hearty and not annoying salad, which can be prepared very quickly. It will especially help out when you need a quick bite to eat, but there is no time for cooking. Ideally, hunting sausages are used, but you can take any other type of sausage, even smoked sausages.

Ingredients

. 200 grams of pickled cabbage;

. clove of garlic;

. 2 hunting sausages;

. 1 spoon of mayonnaise;

. 1 cucumber or tomato;

Cooking

1. Cut the cucumber or tomato into small cubes, combine with cabbage.

2. Add chopped garlic and herbs.

3. Put sausages cut into thin circles. If other products are used, then straws or cubes can be made, depending on the original shape of the product.

4. Put mayonnaise, mix and you're done!

Recipe 12: Pickled Instant Cabbage with Beans

Delicious and very healthy salad, for which you need lightly salted pickled cabbage. We take canned beans, but if there is time, then you can boil them.

Ingredients

. 400 grams of cabbage;

. 1 can of beans (in their juice)

. 1 bunch of green onions;

. 40 ml of oil;

. 1 sweet pepper.

Cooking

1. Finely chop green onions and mix with cabbage.

2. Add the beans, with which you need to drain the marinade well. If it is slimy, then it is better to rinse the beans and let the water drain.

3. We remove the seeds from the pepper, cut into thin strips or cubes, and send it as an appetizer.

4. Fill with oil and serve! For spiciness, you can add a clove of garlic, a little ground pepper or a spoonful of diluted mustard.

Instant Pickled Cabbage - Tips and Tricks

. The colder the brine, the longer the cabbage will pickle, but it will remain crispy and juicier. Conversely, hot pouring shortens the cooking time of the snack, but the pieces are slightly cooked and become softer, not so crispy. You can divide the cabbage into two parts and pour half with hot marinade, and the second part with cooled. While the first one is being eaten, the second one will be ready.

. Pickled cabbage will turn out especially beautiful if you grate carrots into long strips for Korean snacks.

. Vinegar is a necessary marinade ingredient. But if you are afraid of its harm or do not like the pronounced aroma, then replace table vinegar with apple cider vinegar. It is much healthier and has a milder taste.

. Cabbage loves sugar, so it is always added to the marinade, and in more quantities than salt.

• white cabbage - 3 kg;
• garlic cloves - 4 pieces;
• Bulgarian pepper (large) - 1 piece;
• carrot (large) - 2 pieces;
• cumin - 1/2 tablespoon;
• water - 1 l;
• sugar - 1 cup;
• coarse salt - 2 tablespoons;
• vegetable oil - 1 cup;
• table vinegar 9% - 120 ml.

• Preparation time: 00:30
• Time for preparing: 24:00
• Servings: 16
• Complexity: light

Cooking

Wonderful and at the same time very simple recipe, delicious cabbage"Provencal" is quickly prepared in a hot way (that is, it is poured with hot brine). Prepare it in the evening, the brine will cool overnight and in the morning the cabbage is ready for use. From vegetables, you will also need carrots, garlic and sweet bell peppers. As a rule, cabbage is salted in late autumn or winter, pepper at this time is expensive. If you have made a supply of pepper in the freezer since the summer, it is quite suitable for this salting method.

If you have a small family, you can halve the amount of all ingredients. But believe me, this instant salted cabbage flies away in a matter of days. There isn't much of it!

Salted cabbage is revered in many national cuisines of Europe, but it is especially preferred in Germany and Russia. It is widely used for cooking side dishes, cabbage soup, salads. Such cabbage is also good as an independent dish with onions and fragrant vegetable oil.

There are many recipes for salted cabbage, every housewife will surely have her own proven one. We suggest you take on board a few more methods of salting. No need to wait a few days for salting, all recipes are instant.

Two-day cabbage

This cabbage is cooked a little longer than the rest - two days. But on the other hand, it can be used not only for salads and as a snack dish, but also for making borscht, pies and pies, because there is no vinegar in the recipe.

Ingredients

• white cabbage - 2.5 kg;
• carrot (large) - 2 pieces;
• coarse salt - 2 tablespoons (heaped);
• granulated sugar - 2 tablespoons (without a slide);
• cold water - 1.5 liters.

Cooking

1. Finely chop the cabbage and transfer to a large wide bowl.
2. Peel the carrots, rinse and grate with a coarse grater. Put it in the bowl too and mix well. Grinding so that the vegetables let the juice out is not necessary. Just stir with light movements to evenly distribute the carrots with cabbage.
3. Take a clean, dry glass jar with a capacity of 3 liters and put the vegetables in it, slightly crushing (no need to tamp strongly). Don't stuff all the way to the neck to leave room for the salt and sugar.
4. Sprinkle sugar and salt on top of the laid vegetables, and pour in cold raw water. It should not be chlorinated, so if you got it from the tap, then pass it through the filter, or use purchased water. In order for the liquid to evenly seep through the cabbage, pierce the contents of the jar several times with a long wooden stick. It is very important that the cabbage is completely covered with brine and does not come into contact with air.
5. Put the jar in a bowl, because during the fermentation process, juice may run out of it. Cover with a nylon lid (do not close, but simply reverse side cover the neck), you can cover with gauze.
6. Set a bowl with a jar in a warm kitchen. To release gas from the cabbage, periodically (once every 3-4 hours) pierce it with a wooden stick. After 1.5-2 days, try the cabbage. If, in your opinion, it has already salted enough, now close the jar with a nylon lid tightly and send it to a cold place for storage (in a cellar or refrigerator).

Pink with beets

This quick-cooking cabbage snack has a beautiful pink hue due to the fact that it is cooked with beets. It goes well with potato dishes; when serving, you can add onion sliced ​​\u200b\u200bin half rings to it.

Ingredients

• white cabbage - 1.5 kg;
• carrots - 1 piece;
• beets - 1 piece;
• garlic - 1-2 cloves;
• water - 1 l;
• granulated sugar - 60 g;
• coarse salt - 50 g;
• vegetable oil - 50 ml;
• table vinegar 9% - 60 ml;
• bay leaves - 2 pieces;
• black peppercorns - 5-6 pieces.

Cooking

1. Cut the cabbage head, you can not too thin.
2. Peel the beets and carrots, rinse them and rub them using a coarse grater. You can cut with a knife into thin sticks.
3. Peel the garlic cloves from the husk and cut them into thin slices.
4. Put all the prepared products in a large bowl, throw in the bay leaf and mix thoroughly so that they are evenly combined with each other.
5. Fill a glass jar with a capacity of 3 liters with the resulting vegetable mass.
6. Now get on with the brine. Pour water into a saucepan, pour sugar and salt, pour vegetable oil into the same place and place the dishes on the stove. Let the liquid boil, stir, make sure that all grains of sugar and salt are dissolved.
7. Throw peppercorns on the vegetables laid in a jar, pour in the vinegar, then carefully pour the boiling brine over it. Close the container with a capron lid and leave at room conditions before cooling. When the jar has cooled down, put it in a cool place.
8. A day after pouring, the cabbage is ready. Serving to the table, squeeze it well from the marinade.

Fragrant with orange

Do not be embarrassed that in this version of salting there is no carrot familiar to us. We suggest making cabbage with pumpkin and orange, it turns out unrealistically delicious. Try it for sure!

Ingredients

• white cabbage - 1.5 kg;
• pumpkin - 300 g;
• orange - 1 piece;
• water - 1 l;
• sugar - 100 g;
• coarse salt - 2 teaspoons;
• vegetable oil - 50 ml;
• apple cider vinegar - 8 tablespoons.

Cooking:

1. Chop the cabbage head into large strips. If you cut it very thinly, it will turn out softer, not so crispy.
2. Rub the pumpkin pulp on a coarse grater.
3. Wash the orange, cut into quarters and remove the pits. Now, using a blender, grind it together with the zest, but not very finely, so that it does not turn out to be gruel, but small pieces of fruit are felt.
4. Transfer the prepared products to a wide bowl and mix well with each other.
5. Prepare the brine. In a saucepan, combine water with salt, sugar and vegetable oil, and let the resulting mixture boil. At the same time, stir constantly to dissolve loose grains. As soon as the water starts to boil, pour in the vinegar, stir and keep on fire for another 1-2 minutes.
6. Transfer the cabbage to glass jars or enameled dishes, pour the marinade so that it is completely covered. Leave at room temperature until completely cool, then put in a cool place. A day later, cabbage can be eaten.

Every housewife wants to know how to ferment cabbage so that it is crispy and tasty.

After all, this blank is a real lifesaver for your table in the winter.

FROM sauerkraut you can cook various vegetable salads and vinaigrettes, fillings for pies and, of course, the famous Russian cabbage soup.

Today we will tell you how to salt cabbage to make it crunchy, and everyone who tried it complimented your culinary art.

Pickling crispy cabbage in brine

Most the right way how to salt cabbage so that it crunches is to cook it in brine. Because according to this recipe, it does not need to be crushed to extract juice.

• 2-2.3 kg cabbage
• 2 medium carrots
• 3-4 bay leaves
• a few peas of black or allspice, optional

Brine:

• 1.5 liters of water
• 2 tbsp. tablespoons coarse non-iodized salt
• 2 tbsp. spoons of sugar

How to ferment cabbage to make it crunchy:

1. Prepare the brine by dissolving salt and sugar in warm boiled water until the grains disappear.

2. Peel the cabbage from the top leaves and chop with a knife or in a food processor.

3. Grate carrots on a coarse grater. Mix cabbage with carrots.

4. Transfer to a clean jar, tamping a little. Place a few bay leaves and peppercorns between the layers.

5. Pour the brine into the jar so that it completely covers the cabbage.

6. Cover the jar loosely with a lid or gauze folded in several layers. Place in a bowl because the brine will rise during fermentation and may overflow.

7. Leave to ferment in the kitchen for 2-3 days. See that the top layer of cabbage is covered with brine. Once a day, pierce the cabbage in the jar with a thin wooden stick.

Whether the cabbage is ready is determined by taste, you should like it, but be a little undercooked.

How to salt cabbage so that it is crispy

Ingredients for a 3 liter jar:

• cabbage - medium head
• carrots - 1 medium
• salt - 20 g per 1 kg of cabbage
• 3 art. spoons of sugar
• cumin or dill seeds

How to pickle crispy cabbage recipe:

1. Cabbage is chopped into identical, not too thin strips and poured into a large container.

2. Grate carrots on a coarse grater. Add it to cabbage. Put salt and spices there.

3. Mix everything, but do not wrinkle. And put in a jar, crushing, without reporting to the top about 7-8 cm.

4. Add some boiled water to cover the cabbage.

You can not add water, but if after a day the cabbage has not allocated the right amount of juice, then you need to add boiled water.

5. Place the jar of cabbage in a clean, deep bowl in case the brine spills out. It must be poured back into the bank.

Cabbage is fermented for 3-4 days. At the same time, pierce the cabbage every day with a long stick to the bottom so that accumulated gases come out.

6. After this time, drain the brine from the cabbage into a deep plate, add sugar to it and stir to dissolve. Pour back into the jar.

If you put sugar right away, then the cabbage will peroxide more and will not be stored for so long. And you can add sugar to taste already when serving.

7. Close the cabbage with a lid and refrigerate or cellar.

You can start eating the preparation in a week. At this point, nitrates turn into nitrites and are no longer so harmful to the body.

1. The right amount of lactic acid, due to which cabbage is fermented, it gains due to natural sugars, the largest amount of which occurs only in late autumn. Therefore, according to the old folk calendar, salting is recommended only after Pokrov Day (October 14).

2. Cabbage should not be frozen, otherwise it will turn out soft, on the cut the stalk is light, the dark one has been lying in the warehouse for a long time.

3. On women's critical days, cabbage is not salted, it turns out sour, soft and covered with mucus.

4. The same will happen if you salt on a full moon or on a waning moon. Only on a growing one, ideally on the 5th or 6th day after the new moon.

5. There is a sign that sauerkraut should be done on men's days of the week - Monday, Tuesday, Thursday. It is also recommended to salt only on those days in the name of which there is the letter “P”, that is, on Tuesday and Thursday.

6. Put a little carrots, on a 3-liter jar - 1 piece, otherwise the cabbage will be soft.

7. If you salt cabbage with cucumbers, they will be crispy and very tasty, but the cabbage itself will only go into stewing, cabbage soup and borscht.