Cabbage is a healthy vegetable plant with a high content of vitamin C and minerals. How to salt cabbage in jars for the winter? To successfully pickle cabbage at home, expensive ingredients are not required. Fermentation is a simple way of preserving for the future in a natural way, based on fermentation in its own juice. Salting uses water.

Each housewife has her own recipe for pickling cabbage with the addition of chopped Antonov apples or carrots, lingonberries or cranberries, etc. There is another option for harvesting cabbage for the winter in jars - pickling.

The main difference from fermentation is faster cooking with the addition of acid (vinegar). For comparison: salting takes from 3 to 7 days (depending on the recipe), pickling - from two hours to two days. But crispy sauerkraut is healthier than pickled cabbage.

The benefits and harms of sauerkraut

In sauerkraut, nutrients are preserved 2 times better than in ordinary fresh vegetables. Preparations are necessary in winter and in spring with beriberi. The vegetable contains a large amount of vitamin C (up to 75 mg in the stalk and up to 50-52 mg in leaves per 100 g), minerals (potassium, phosphorus and calcium).

Moderate consumption of salted cabbage has a positive effect on the digestive processes, and the fiber content on the intestinal microflora. Vitamin C - true friend the immune system, contributing to its strengthening.

Pickled cabbage is not recommended for people with ulcers and diseases of the duodenum, kidney failure and problems with the pancreas. It is better to exclude sauerkraut from the diet with increased acidity of gastric juice.

The characteristic crunch, loved by true connoisseurs of the harvest, is obtained only from autumn and winter varieties of white vegetables. Summer cabbage is not suitable categorically. If you take the wrong base for cooking, no amount of spices, additional ingredients and unique recipes will save the day. Therefore, it is possible to ferment cabbage so that it is crispy only from late varieties of vegetables.

1. The larger the cabbage is cut and harvested, the better the nutrients are preserved.
2. Do not use iodized salt when salting.
3. Ancestors harvested vegetables for the winter according to the lunar calendar. According to popular belief it is better to cook on a new moon.
4. The ideal place to store the workpiece - glass jars or wooden barrels that have been specially cleaned with a solution of bleach and rinsed with water several times before cooking. Do not use large aluminum cans. It will spoil the taste.

For chopping, use a wide vegetable knife. If you prefer thinly sliced ​​cabbage, use a special grater or food processor (in limited time conditions).

The classic pickling recipe in a jar

INGREDIENTS:

• White cabbage - 2 kg,
• Carrots - 1 piece,
• Bay leaf - 2 pieces,
• Salt - 40 g,
• Black pepper (peas) - to taste.

STEP-BY-STEP COOKING:

1. To ferment cabbage deliciously and quickly, I take a special vegetable grater. I peel carrots and rub coarsely, as for Korean carrots. I do the same with cabbage.
2. I spread the chopped vegetables in a large bowl. Carefully, with effort, I knead with ordinary rock salt. I add 2 bay leaves broken into small pieces.
3. I mix and squeeze cabbage with carrots until juice is formed. In order not to be mistaken with the amount of salt, I taste it.
4. I lay out the vegetable mixture in jars, not to the very top. I leave room for the free exit of the liquid.
5. I install the cans by placing a deep tray from below. From time to time I pierce a fermented product with a wooden stick (you can use an ordinary Japanese one, called “hashi”). Enough 1-2 times a day. This simple action is necessary for the removal of gas formation.
6. I leave the jars stored in the kitchen at room temperature for 2-3 days. The completion of the starter process is determined by the disappearance of cloudy water and the foam cap on top of the product.
7. I cover glass containers with lids. I put it in the fridge for a day.

I serve a snack on the table, decorating with a fresh onion and seasoning with sunflower oil. Bon appetit!

How to salt according to the classic recipe in brine

INGREDIENTS:

• Cabbage - 3 kg,
• Carrots - 400 g,
• Water - 2.5 l,
• Salt - 5 tablespoons,
• Sugar - 3 large spoons,
• Dill seeds, cumin - to taste.

STEP-BY-STEP PREPARATION:

1. Wash white vegetables thoroughly cold water. I remove the top leaves with damage. I shred big. I grind carrots through a grater.
2. I combine the two main ingredients in a deep bowl. Gently mix and rinse.
3. I transfer to banks. I don't over-tamp the vegetable mixture. I add cumin and dill seeds to each jar.
4. I pour water into a saucepan. I add salt and sugar, cook on the stove. Bringing to a boil and dissolving all the crystals, set to cool.
5. After 10-15 minutes, I pour the hot liquid to the top. From above I cover with multilayer gauze. I leave the jars in the kitchen for 48 hours. From time to time, salting must be “disturbed” (pierced) with a wooden stick. The frequency of the procedure is 2 times a day.
6. After 48 hours, pour the brine from the jars into a clean pan. I put it on the stove. Add sugar and bring back to a boil. I pour the slightly cooled brine into jars. I close the lids and leave on the kitchen table until completely cooled.
7. I put the pickle in the fridge. After 3 days, try a delicious preparation and treat the household.

Video recipe

The classic marinating recipe is tasty and fast

INGREDIENTS:

• Cabbage - 1 kg,
• Carrots - 1 piece,
• Vinegar 9 percent - 4-5 large spoons,
• Water - 500 ml,
• Sugar - 5 tablespoons,
• Vegetable oil - 5 large spoons,
• Salt - 1 tablespoon.

COOKING:

1. I put granulated sugar in a saucepan with water, pour vegetable oil and pour salt. Bring to a boil under the lid. Remove from stove and leave to cool.
2. I grind cabbage with carrots on a special grater. I mix. I fill the jar with vegetables.
3. In a slightly cooled, but hot brine, I pour vinegar. I interfere. Pour into vegetable mixture. I'm waiting for it to marinate, 4-5 hours is enough.

Cabbage in jars with tomatoes for the winter

For harvesting, you will need medium-sized ripe tomatoes with a dense structure.

INGREDIENTS:

• White vegetable - 10 kg,
• Tomatoes - 5 kg,
• Salt - 350 g,
• Celery, dill seeds, cherry and currant leaves, hot pepper - to taste.

COOKING:

1. My vegetables. Shredded vegetables. Leave medium sized tomatoes whole.
2. I spread chopped cabbage in a large basin, after - tomatoes. Top with currant and cherry leaves for flavor, celery and dill. This is one layer. I do at least three.
3. I cover the top with a clean cloth. I crush with a load. I follow the release of juice and the fermentation process. You need to wait 3-4 days.
4. I transfer the prepared mixture into jars. I put it to cool for 12-16 hours.

The product is ready to use!

Helpful advice. To speed up salting, you can prepare a special brine. For a liter of water you will need 2 tablespoons of salt and 150 g of sugar. I fill the product with brine. I'm waiting 2 days.

Pickled cabbage in jars with beets

INGREDIENTS:

• Cabbage - 2 kg,
• Beets - 500 g,
• Carrots - 1 piece,
• Garlic - 1 clove,
• Water - 1 l,
• Sugar - 150 g,
• Salt - 2 large spoons,
• Black pepper - 10 peas,
• Bay leaf - 3 leaves,
• Table 9% vinegar - 150 g,
• Sunflower oil - 3 tablespoons.

STEP-BY-STEP COOKING:

1. I cut vegetables. Don't try to shred the cabbage too finely. I chop carrots and beets using a special vegetable cutter. This handy kitchen tool will help you make small sticks. I cut the garlic into pieces.
2. I mix the ingredients in a deep bowl.
3. I wash the lids under boiling water, and sterilize the jars.
4. I lay out a mix of fresh chopped vegetables in jars. I press hard.
5. I cook the marinade on the stove, adding spices to the water. I'm looking for a transparent color. At the end of cooking, I add vinegar.
6. I pour the brine into jars. I cork with lids, cool naturally. I transfer the blanks to the refrigerator. After 2 days you can open and eat.

Videos cooking

Cabbage in jars with apples

INGREDIENTS:

• Cabbage - 2 kg,
• Carrots - 400 g,
• Apples - 4 things,
• Sugar - 70 g,
• Salt - 70 g,
• Allspice - 10 peas,
• Black pepper - 20 peas.

STEP-BY-STEP PREPARATION:

1. I grind cabbage and carrots with a special grater. I add salt and sugar. Mix thoroughly with gentle pressure.
2. I throw in peppercorns and bay leaves. Once again I mix vegetables with spices.
3. I do apples. Carefully take out the core. I cut into pieces.
4. I put vegetables in jars. I press a little, after I put the apple layer. Repeat several times until full. I leave 5 cm on top to release juice during fermentation.

Helpful advice. Place a deep bowl under each jar to prevent juice from leaking out. You can install one large tray under glass containers.

1. I leave the blank for 3 days. In the morning and evening, I pierce the vegetable mixture to release excess gases using a wooden skewer.
2. After 3 days, I put the blanks in the refrigerator. I let the dish brew for four days, not forgetting to use a wooden stick from time to time.
3. I store the finished product in a cold place - a cellar or a refrigerator.

Helpful advice. I serve sauerkraut on the table, adding finely chopped onion and particles of pickled apples. Top with vegetable oil. It will turn out incredibly tasty.

Cabbage in jars with cranberries and honey

Instead of granulated sugar, the recipe uses a natural sweetener - honey.

INGREDIENTS:

• Cabbage - 1 kg,
• Carrots - 2 pieces of medium size,
• Honey - 1 large spoon,
• Salt - 20 g,
• Cranberries - 15-20 berries,
• Lavrushka - 1 piece,
• Sunflower oil - 2 large spoons,
• Black pepper - 5 peas.

STEP-BY-STEP COOKING:

1. I clean and clean cabbage. I remove dirty leaves. Shred the vegetable using a sharp kitchen knife. Be careful! If you are not confident in your abilities, use a convenient vegetable grater.
2. I peel the carrots, then rub them on a grater.
3. I pour the cabbage into a bowl. I put salt. Mix thoroughly with your hands, gently pressing down.
4. I add other ingredients to the cabbage mixture. I mix.
5. I spread vegetables in pre-prepared containers. I tamp with the help of a pusher. I make several holes in the nylon kitchen lid. I cover the jars with new “closers” and send them to the refrigerator.
6. After a day, remove the containers and pierce the fermented mixture with a stick to release gases.
7. It takes 7 days to fully prepare. Once or twice a day, take out the blanks and pierce. This is very important point cooking!
8. I spread the appetizer on a plate, pour over with vegetable oil and decorate with cranberries.

Helpful advice. Cranberries can be added fresh to the finished dish or salted with cabbage and carrots, making them a participant in fermentation.

You can salt early cabbage. Harvesting will not be a full-fledged replacement for a tasty and crispy snack made from late varieties, but in the case of a high yield of young cabbage, your efforts and labors in the country will not be in vain.

INGREDIENTS:

• Young vegetable - 8 kg,
• Water - 8 l,
• Horseradish - 1 large root,
• Garlic - 100 g,
• Red beets - 300 g,
• Parsley - 1 bunch,
• Sugar sand - 400 g,
• Salt - 400 g.

STEP-BY-STEP PREPARATION:

1. I am preparing the main ingredient for salting. Thoroughly wash and remove the top sheets if there is damage. I remove the stems.
2. Shred cabbage with a large and well-sharpened knife. Transfer to a large container.
3. I peel the garlic. I cut into small pieces. I remove the skin from the beetroot and grind it on a coarse grater.
4. I put the vegetables in a large enamel bowl. First cabbage, then beets, top with chopped parsley and garlic. I repeat the layers several times.
5. I put a pot of water on the stove. I put sugar and salt. Bring to a boil, stirring thoroughly until the ingredients are completely dissolved.
6. I leave the brine to cool. Then pour into an enamel bowl. I close the lid with a large lid, press it down with a heavy object. I leave it in the kitchen for 2 days.
7. I transfer the salting into clean jars. I close the top with plastic lids and put in the refrigerator. After 3-4 days delicious preparation ready to use.

How to salt cauliflower in jars for the winter

INGREDIENTS:

• Cabbage - 1.5 kg,
• Beets - 1 piece of medium size,
• Carrots - 1 piece,
• Garlic - 3 cloves,
• Allspice - 3 peas,
• Black pepper - 6 peas,
• Water - 1.5 l,
• Sugar - 100 g,
• Salt - 100 g.

COOKING:

1. Separate the cauliflower into individual florets. Wash thoroughly under running water.
2. I peel the carrots and grind them on a grater.
3. I pack vegetables in jars (or taking one large one), seasoning with chopped garlic.
4. I'm making a pickle. I boil water with the addition of sugar and salt. I transfer to banks.
5. I leave it in the kitchen until it cools down. Then I put it in the fridge for 3-4 days.

Note. If you pour the vegetable mixture with cooled brine, the cooking time will take at least 6-7 days.

Video recipe

How to salt broccoli for the winter

INGREDIENTS:

• Broccoli - 2 kg,
• Water - 1.5 l,
• Carrots - 1 piece,
• Sunflower oil - 1 tablespoon,
• Sugar - 8 large spoons,
• Salt - 4 tablespoons,
• Garlic - 4 cloves,
• Parsley - 1 bunch,
• Bay leaf - 2 things,
• Black pepper - 5 peas.

COOKING:

1. I disassemble the broccoli into small inflorescences. I transfer to a container.
2. Shredded cabbage, carrots cut into slices. I chop the herbs and chop the garlic. I put it on broccoli. I mix.
3. I am preparing a marinade with the addition of pepper, bay leaves, salt and sugar on the stove.
4. I pack vegetables in jars. I fill it with hot marinade, cover with lids.
5. I leave it in the kitchen for 2-3 days. Once a day I open the lids and mix the contents.
6. After salting, I put the blanks in the refrigerator.

Calorie blanks with cabbage

The product is low calorie. The calorie content of sauerkraut and pickled cabbage per 100 grams is 20 kcal, pickled - about 60-70 kcal. Most are carbohydrates. Do not be afraid to get fat, eating a tasty and mouth-watering workpiece. To avoid flatulence (problems with bloating

Today we’ll talk about how to properly pickle cabbage and it’s delicious as grandma cooked for us in childhood. . On the dinner table, cabbage has always taken pride of place. In the old days, this vegetable, rich in vitamins and minerals, replaced fast food during fasts. Cabbage was harvested for the winter and spring, in barrels, subsequently used for cooking various dishes. This process was laborious and time consuming. Now, with the advent of varieties that can be stored until the new harvest, cabbage can be salted in small containers throughout the winter-spring period. Consider in this article recipes for how to pickle and pickle cabbage.

Recipes

At the end of autumn, when this valuable food product has fully matured, a sacrament takes place in the kitchens: the housewives ferment, pickle, and preserve cabbage. Each has its own little secrets. How do they do it? Here are just some recipes for harvesting juicy, crispy, spicy, sour and such healthy cabbage. Now you will learn how to pickle cabbage correctly yourself. You can also check out.

pickled cabbage recipe

For this, dense, white heads of late and medium varieties are suitable: And so the recipes for pickled cabbage ..

• 3 kg cabbage finely chopped
• peel and grate carrots - depends on desire,
• for 3 kg - 60 g of salt,
• prepare the marinade: for 1 kg of vegetables, take - sugar (0.2 kg) + vinegar essence (20 g), + 0.5 l of liquid (water), + black pepper (peas) + 4 bay leaves. Mix all components, boil, cool.

Mix the cabbage and carrots, sprinkle with salt, carefully and tightly fold into prepared clean jars, pour in the chilled marinade, cover the dishes with foil, parchment paper. After a week (it depends on the air temperature), the cooked product can be consumed.

Sauerkraut (chopped)

We cook our own sauerkraut (chopped), according to the recipe, for this we need. Select juicy, tight heads of cabbage (10 kg), clean from contaminated and top leaves, wash, cut in half, remove the stalk and chop; 300 g carrots wash, peel, rub.

Put a layer of cabbage leaves in an enameled pan, the next - shredded cabbage and carrots, sprinkle with salt, press the whole vegetable mixture well. Again, put the cabbage and carrots, salt (you need 0.25 kg of salt for the whole mass), press and repeat until all the cabbage is laid. Top with leaves. Leave for two hours, then press down and place a wooden circle, a lid with a weight, so that the cabbage is covered with brine. If your cabbage is not juicy, then in this case, pour a liter of salt water on the bottom. Place the pot in a warm place to start the fermentation process.

It is necessary to monitor the fermentation: remove the foam, remove the emerging mold and make holes in the layers, releasing carbon dioxide.

Ready pretty cabbage is better to shift into glass jars and refrigerate. It is stored for a long time, and is suitable for making borscht, vinaigrette, saltwort, dumplings, salads, etc. It is an excellent cleanser. Nutritionists recommend including it in the diet for diabetes, obesity, liver and heart diseases.

Cabbage with beets

How to pickle cabbage with beets? Everything is very simple. Vegetables: cabbage (4 kg), a little garlic, salad beets (from 220 to 260), hot pepper 2 pcs., horseradish (80 g), a bunch of parsley, wash and peel. Cut the cabbage into pieces of 250 g; chop horseradish, garlic, parsley; cut the beets into slices or cubes. Place the vegetables in a wide enamel bowl, pour warm brine (sugar 200 + 4 liters of water + 200 g salt), cover with a gauze cloth, cabbage leaves, put circle and load. Put the dishes with the prepared salt in a warm place for three days, then transfer to a cool place. Cabbage with beets will turn out to be a beautiful cherry-raspberry color, spicy, crispy. Transfer it to glass jars and store in the cold, prepare salads from it, adding ingredients to your liking.

Cauliflower differs from its close relatives: Savoy, kohlrabi, broccoli in a rich composition of nutrients, excellent taste. It can be fermented in the same way as white cabbage. And since pickle cauliflower quickly.

Choose a white, healthy head of cabbage, clean it, disassemble it into small buds - inflorescences, blanch for a minute and cool immediately. Peel the carrots and cut nicely. Cover the bottom of the dish in which you are salting with grape leaves, celery, dill and layer cauliflower, carrots, finely chopped garlic. You can add coarsely chopped bell pepper. Top with herbs: dill, celery, parsley. It is convenient to immediately stack vegetables in three liter jar.

Boil the brine: add sugar (20 g) + salt (45 g) + bay leaves + peppercorns to one liter of boiling water. Cool the liquid, pour over the cabbage. Cover the jar with a lid, foil, leave warm for 2 days, then put it in a cool place.

If you want to cauliflower was spicy, you can add the spices you prefer.

White cabbage marinated with nuts - rare and very tasty dish. Cook it according to this recipe, and you will be satisfied.

Take 0.9 kg of cabbage, cut into pieces (5x5), blanch for three minutes, refrigerate immediately; add onion - finely chopped (from 100 to 150 g), grated nuts (90 g), garlic; place in a large bowl; add vinegar (9% -200 g), salt (35 g), mix well, put in jars, pour boiled, slightly chilled water. Banks can be sterilized - 0.5 l - ten minutes. after boiling water, liter - 15-18 minutes, cover with lids and roll up. And you can cover with lids, parchment paper and leave the vegetables in the bowl for several days (5-8).

If desired, enrich the cabbage with vegetables cut into pieces (3x3): bell peppers, carrots, squash, apples, beets (cabbage will be burgundy).

Korean cabbage

Recipe for salting cabbage in Korean. Cut the cabbage in half and put in a steep salt solution for 28 hours to make the leaves elastic; grind in a meat grinder, with a fine grate, garlic and hot pepper, add salty soy sauce (sold in the store), refrigerate for several hours. You can add any spices you like to this mixture.

When the leaves of the cabbage halves become plastic and flexible, wash them clean water; bend each leaf and spread with the prepared spicy mixture; put in a saucepan under oppression for a day. This is how we got cabbage in Korean, very tasty and fast!

Cabbage at home

Homemade salted cabbage is never boring, it is tasty and healthy, because there is more vitamin C in sauerkraut than in lemons. Salting is based on the process of lactic acid fermentation of the sugar contained in the product. At the same time, lactic acid gives the finished cabbage a pleasant sour taste. Therefore, for cooking, choose late cabbage, with a high sugar content. Take healthy, dense, white heads of cabbage so that they are not frostbitten.

Place the container with cooked cabbage in a wide bowl: during fermentation, juice is released, which can flow down the walls of the jar. Pour this juice back into the jar. You can prepare fresh brine for topping up (per liter of water - 25 g of table salt).

Be sure to remove foam, mold during fermentation, rinse the load, mug, napkins.

If you use a special shredder to cut cabbage, then take care of your hands, use gloves - steel knives are very sharp.

Store the finished product at a temperature of +1 to +3 degrees.

salt preparation technology delicious cabbage simple, has many ways: with fruits, vegetables, spices and spices, as well as whole, large pieces.

Now you know how to pickle cabbage correctly, now you have a lot of recipes in stock, try it.

Success depends on your imagination and preferences, and don't be afraid to experiment!

There is not one cabbage pickle recipe fast food . And this is not surprising, because everyone loves salted cabbage without exception! In addition to being incredibly tasty, it is also healthy! We offer several ways quick salting cabbage, thanks to which you can cook a truly magnificent cabbage - crispy, juicy and mouth-watering.

Step by step recipe for quick pickling cabbage

For a daily salted cabbage recipe for 1 liter jar, you need to finely chop 0.6 kg of cabbage. Grate 0.25 kg carrots. Then the cabbage is carefully crushed and mixed with grated carrots. For flavor, cumin or dill grains, as well as black pepper, are added to them. The cabbage fits tightly into the jar.

The brine is being prepared. In 1 liter hot water poured in 2 tbsp. salt and sugar, pour 1 tbsp. 70% vinegar essence. The brine is stirred until the grains are completely dissolved, and cooled to room temperature. Then, in a thin stream, the brine should be poured into a jar of cabbage and sealed again. With the help of a long wooden stick, piercing the cabbage through it, excess air is released. The brine as a result should cover the cabbage completely. The jar with the workpiece is closed with a lid and placed in the refrigerator for a day. But that's for insurance purposes. After 5-6 hours, cabbage can be tasted. When using it, it would be good to fill it with onion rings and vegetable oil. stored quick cabbage in the refrigerator, and over time it becomes only more crispy.

Recipe "fast"
The quick pickled cabbage recipe makes it possible to receive a ready-made dish the very next day. True, such cabbage is not stored for too long. But it is unlikely that you will lie for more than a month! Her family will sweep her away in the very first days. For salting, 5 kg of cabbage and 0.5 kg of carrots are taken. Cabbage is chopped, and carrots are grated. The vegetables are mixed, and finely chopped 5 cloves of garlic, 2-3 pods of thinly chopped red hot pepper (without seeds and stalks) are added to them. All this is thoroughly mixed and transferred to an enameled bucket or pan.

The brine for pouring is prepared in this way. 5 tablespoons dissolve in 2.5 liters of water. salt, 1.5 cups sugar, 3 tbsp. table vinegar and 1 glass of vegetable oil. The brine is brought to a boil, and poured hot over the cabbage. Oppression is placed on top of the workpiece, and the next day you can try salted cabbage. But if you let it insist for 2-3 days, then it will become simply divine.

Recipe for salted cabbage in jars

This method is intended for salting cabbage in jars with subsequent seaming. Cabbage and carrots for the recipe are taken in the same proportions as in the previous method. Salt is added in this calculation: for 1 kg of cabbage - 1 tsp. salt. Cabbage is chopped, ground and left for 40-60 minutes in a basin or large bowl. After that, the released juice should be squeezed out of it and tightly placed in pre-washed, dry glass jars.

Then the cabbage in jars is poured with hot brine, which contains 2 tbsp per 1 liter of water. sugar, 1 tbsp. salt, 1 tbsp. vinegar 6%, black and allspice peas. Filled jars are sterilized for about 12-15 minutes in boiling water and rolled up with lids. Recipe for quick pickling cabbage in jars keeps well all winter even at room temperature.

Recipe for salted cabbage slices
Quite often performed (namely cabbage) when shredding is not required. AT this case cabbage is cut into pieces of arbitrary size and folded into jars. Carrots are cut into circles and pieces of cabbage are interleaved with it. The amount of carrots in pickling can be absolutely anything. Filled jars are filled with boiling water and left for 15-20 minutes.

Then, water is drained from the cans into a saucepan, 2 tablespoons are added to it. salt and sugar, 1 tsp. 9% vinegar and brine boil for a couple of minutes. To taste, black peppercorns and bay leaf can be added to the brine. Banks are filled with boiling brine and immediately rolled up with lids.

Recipe for quick salting cabbage for the winter in Gurian

For this salting method, you need to peel one beet and cut it into thin plates about 0.3-0.5 cm thick. A small head of cabbage is cut into 6-8 pieces, depending on the size, crossing the stalk. A few cloves of garlic are cut coarsely. Celery is washed and also cut into pieces (by the way, you can not add celery to the recipe at all).

At the bottom of the prepared dishes, first, a part of the beets is placed, then cabbage, then garlic with celery, beets again, etc., until the container is full. Dishes with cabbage are poured with hot brine prepared from 1 liter of water and 1 tbsp. salt. The blank "" is left in a cool place for a day, and you can try it.

cauliflower pickle recipe

No less tasty and salted cauliflower. For winter harvesting, the cauliflower heads are first thoroughly washed by the salting method, cleaned of leaves and disassembled into inflorescences. Prepared cabbage is blanched in boiling salted water for 3-4 minutes (10 g of salt or 1 g of citric acid per 1 liter of water). After that, the cabbage cools, fits tightly into a suitable container and is poured with cold brine. For salting, the brine is prepared in the calculation: for 1 liter of water - 50 g of table salt and 3 g of citric acid. From above, the cauliflower is covered with gauze or canvas, and oppression is placed on it. The workpiece is aged for 1-2 days at room temperature until fermentation begins (foam appears on the surface, the brine becomes cloudy). And you can transfer it to a cold place for further storage.

Helpful Hints for quick pickling cabbage:
- Important role when salting cabbage, salt plays. It is best to use coarse rock salt for this. Extra fine grinding and iodized salt are completely unsuitable for this purpose.
- The brine must completely cover the cabbage, otherwise it will darken, weather and begin to deteriorate.
- To get crispy and juicy salted cabbage, it is recommended to salt it during the growing moon.

Salt or sour cabbage - what could be easier? However, not every family, especially a young one, knows how to quickly and tasty pickle cabbage. To make it crispy, fragrant, appetizing ...

We will need:

• Cabbage - 2 medium-sized forks with a total weight of about 5 - 6 kg.

For salting, choose medium-late varieties of cabbage. If you do not know how to distinguish it, just ask the sellers in the market, they will tell you. In our region, cabbage of the Slava variety is usually offered for pickling.

• Carrots - 6 - 7 pieces.

• Salt - 4 - 5 tablespoons.

A special feature to improve the taste and increase the usefulness of salting cabbage is to use Himalayan salt. If you can’t find Himalayan salt, buy ordinary gray coarse rock salt and grind it in a coffee grinder. Why is that? The answer is in the article "".

• Of the kitchen "helpers" - a wide enameled or plastic basin of 12-15 liters for mixing.
• Enameled pan for 6 - 7 or more liters - for salting.
• Sharp knife, grater, vegetable shredder, cutting board.

12 Easy Steps to Delicious Kale:

Here are the steps to take to quickly and tasty pickle cabbage:

1. Grind coarse Himalayan or rock salt in a coffee grinder to a fine crumbly powder.

2. Grate all pre-washed and peeled carrots on the coarse side of the grater.

3. Rinse the heads of cabbage, peel the top leaves.

4. First, one fork: chop half into thin strips using a vegetable cutter or shredder, cut the other part larger with a knife, leaving plates of cabbage leaves.

The fact is that finely chopped cabbage gives juice for pickling faster, and larger cabbage is responsible for crispy properties, delays acidification and softening of the finished product.

5. Place the cut in the basin and mash it well, crush it with your hands or with a wooden crush.

The success of its salting largely depends on how well you mash the cabbage. It’s bad if you don’t crush it and if you crush it. It is important to catch when the cabbage takes on the desired consistency, it will be quite soft, moist and at the same time strong and elastic.

6. Add half of the carrots to the bowl where the mashed cabbage is already located, mix everything thoroughly and salt with half the prepared salt. Mix again. Transfer to a pickling container and pack well.

7. Repeat the same with the 2nd fork. Add to a container for salting, tamp. At the same time, cabbage will decrease in volume right before our eyes.

8. It remains only to put a plate of a smaller diameter on the packed cabbage-carrot mixture, press it down with a load, for example, a jar of water or something quite heavy.

9. Cover with clean gauze on top so that dust does not get inside.

10. Very quickly, the cabbage will give juice - its own brine, it is desirable that he closes it to the top. If there is not enough brine, add a heavier load.

11. The next day, pierce the cabbage in several places with a knife or sushi stick to release the carbon dioxide formed during the fermentation process. If this is not done, the cabbage will be noticeably bitter. Follow this simple procedure daily while the salting process is in progress.

12. If the room is warm, then after 2 days the cabbage can be transferred to jars and put in the refrigerator. If it is cool, it will take 3-5 days. It is important to capture the moment when the cabbage is still elastic, crispy and not acidified.

Don't wait for it to be completely ready. It is better to transfer it to jars earlier and put it in the refrigerator than to be late. In the refrigerator, it will calmly reach the desired condition. If you are late with the bookmark, the cabbage will turn sour, become soft and tasteless.

By the way, when you transfer the cabbage into jars, crush and tamp well. It will give juice again and keep well in its own brine. On top of the jar, leave 4-5 centimeters free: in the cold, the fermentation process continues for some time, and the cabbage juice can overflow out.

Now you know how tasty and quick to pickle cabbage. Try it, you will get a wonderful result!

What is good about salted cabbage?

It improves the friendly intestinal microflora, nourishes the body with vitamins and minerals, harmonizes the acid-base balance, removes harmful substances, reduces bad cholesterol, improves metabolism!

Bon appetit and good health!

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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 a three-liter jar of water or a stone on top, 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 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, tamping it well, add the bay leaf and black peppercorns, and cover with cabbage leaves on top. 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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