Salted cabbage for 1 day. Pickling cabbage in jars with beets. With apples and cranberries in a barrel.
Pickling (ambassador) of cabbage goes back centuries: even our ancestors pickled this vegetable in order to provide themselves with a tasty and healthy snack for the winter.
Usually fermentation takes several days, but today there is such a method as quick pickling of cabbage, when you can try it after 1-2 days. Today we will find out what accelerated fermentation is, what ingredients are used, and when such a dish can be served at the table.
Sauerkraut: choosing the best varieties
Before proceeding with fermentation, we will find out which varieties of cabbage for pickling are best suited. In general, the variety should be medium or late ripening, the head is large and white, without greenery, since only the white leaves contain the sugar necessary for fermentation.
The vegetable itself should be crispy and sweet.
For sauerkraut according to recipes that quickly allow you to serve it to the table, we use the following varieties of cabbage for pickling.
Gift
Shelf life with quick fermentation of this variety is about 5 months. The variety grows tight large heads of cabbage with elastic foliage.
Anniversary F1
Sauerkraut of this variety has the same shelf life and is distinguished by heavy dense heads of cabbage weighing up to 4 kg.
Dobrovodskaya and Turkiz
The grade forms the smooth dense heads of cabbage which are not exposed to cracking and possessing magnificent taste.
Salting cabbage fast food in this case does not imply long-term storage.
Belarusian
A quick way to pickle cabbage of this variety is different in that the heads of cabbage need to be fermented immediately after harvesting, not letting them lie down.
Glory-1305
An excellent pickling grade of long storage. Fermentation according to the recipe for quick pickling of cabbage or long as a result gives a juicy crunchy snack for separate consumption or as a side dish for meat or fish.
The Geneva F1 variety has the same properties, which can be salted even in early spring.
Moscow late
One of the best long-stored varieties, retaining elasticity and crunchiness during fermentation. The mass of one head reaches 7-15 kg!
Amager
An excellent variety for fermenting cabbage in a quick way, as well as a long one. It has a decent shelf life - up to six months and the fact that over time its taste only improves.
Similar properties are inherent in Kharkov winter cabbage, ideal for salting closer to winter.
Kolobok
One of the best late-ripening varieties suitable for fermentation. Heads are dense, rounded and heavy - up to 5 kg in weight. Salted cabbage keeps for a long time.
Other varieties that are well suited for sauerkraut in a quick way include Russian Size and Menza, which are distinguished by their large heads (up to 9 kg) and long-term preservation.
For accelerated fermentation of cabbage, we adhere to several important rules to get a well-preserved, tasty and high-quality product.
- We choose only mid-ripening and late-ripening varieties: the early ones are not stored for a long time.
- The amount of carrots should be no more than 3% of the bulk.
- We do not use iodized salt: only ordinary coarse salt is suitable for pickling, the amount of which should not exceed 2% of the cabbage mass.
- We leave the cabbage to ferment at a temperature of 18-20 degrees. During fermentation, bubbles and foam should appear. Be sure to remove the foam.
- Cabbage should be covered with brine. If it is not enough, we put even more oppression or add additionally prepared brine.
- We store sauerkraut at a temperature of 0-5 degrees, not higher, otherwise it will peroxide and become bitter.
If we have fermented cabbage according to all the rules, it acquires a sweet and sour taste and an amber-yellow color.
Many quickly ferment cabbage by adding vinegar to it. But to really get useful product, we need instant sauerkraut without vinegar, which we will prepare according to the following recipes.
Instant Sauerkraut: Sweet Pepper Recipe
We will need the following salting products
- Water - 2 liters;
- White cabbage - 10 kg;
- Red Bell pepper- 1 kg;
- Yellow sweet pepper - 1 kg;
- Parsley - two bunches;
- Salt - 300 grams.
How to ferment cabbage quickly
Cabbage with multi-colored bell peppers is a great appetizer and decoration for the festive table! We buy peppers and other ingredients, and proceed to quick salting.
- Thinly chop the cabbage, cut the parsley, peppers into cubes.
- Mix the herbal ingredients and place tightly in an enameled container.
- We prepare the brine by boiling water with salt until completely dissolved, and cool.
- Pour the cabbage mixture with brine and put oppression.
On the second day, we start tasting colorful and juicy instant cabbage! This appetizer will become your family's favorite dish.
Quick salting cabbage: a recipe with beets
For this cabbage pickle recipe, you will need the following ingredients:
- 3 liters of water;
- 600 g of beets;
- 3 kg of cabbage;
- 4 tablespoons of salt;
- 2 garlic cloves;
- 600 g carrots;
- 10 black peppercorns;
- 4 bay leaves;
- 3 tbsp Sahara.
How to make a quick cabbage starter
with the addition of beets, it acquires a beautiful pink hue and becomes even sweeter. It is used as an independent snack, a side dish for meat and fish dishes, or an additive to vinaigrette.
We prepare it like this:
- We cut the heads of cabbage into quarters, and them into squares of approximately equal sizes.
- Three carrots with beets on a grater for Korean carrots and mix them.
- We crush the garlic cloves with a knife and put them on the bottom of cans or an enamel bowl. Fold in layers of cabbage and carrot mixture.
- We prepare the brine by boiling water with salt, bay leaf and peppercorns.
- Cool the filling to 80 ° C and pour the contents of the dishes.
We wait a couple of days, keeping the container indoors, and then we taste it, serving cabbage with beets for meat, fish, mashed potatoes.
So, you have learned how to quickly pickle cabbage without the use of vinegar and other non-natural preservatives. Prepare this healthy meal for the whole family, surprise guests with it and use it for unloading days- Crispy cabbage will give harmony and improve health!
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Push class
Tell me please, well, who doesn’t love sauerkraut or pickled cabbage? It must be hard to find such a person! Perhaps, of all the blanks that we try to cook, this is one of the most beloved and popular!
It's too early to pickle cabbage. The cold has not come yet to keep it. Is it possible to ferment and store in the refrigerator ... But it's time to cook pickled cabbage. Cabbage has already gained strength and all the prescribed vitamins, and therefore it will turn out delicious, crispy and healthy.
You can pickle cabbage and harvest it for the winter by twisting the lids. But today we will cook instant pickled white cabbage, which is not necessary to roll into jars. As a rule, a cooked snack can be eaten the next day. And it is perfectly stored in the refrigerator for a whole month, without losing its taste at all.
It is very convenient to prepare such an appetizer ahead of time, before any holiday. She is always welcome on the festive table for any occasion. Whether it's a birthday or New Year!
I have accumulated a lot interesting recipes pickled cabbage. And I have already shared one of them with you. This is very tasty, which is cooked with beets and carrots. And today I will share a few more delicious recipes which I think you will like. It will be completely simple recipes, and the recipes are a little more complicated. And everyone will be able to choose a recipe to their liking.
Pickled cabbage, very tasty - a simple recipe
A very simple cooking recipe captivates to cook such cabbage quite often. Quickly prepared, quickly and deliciously eaten.
We will need:
- cabbage - 1 fork per 2 kg
- carrots - 1 pc.
- garlic - 4 cloves
For marinade:
- water - 1 liter
- salt - 2 tbsp. spoons
- sugar - 2-3 tbsp. spoons
- allspice - 4-5 pcs
- peppercorns - 10 pcs
- cloves - 5 pcs
- bay leaf - 3 pcs
- vinegar 9% - 100 ml (or apple 6% - 150 ml, or essence 1 incomplete teaspoon)
Cooking:
1. Chop the cabbage into thin strips. You can use special graters, knives or a food processor for this. Or just cut it with a regular knife. But you need to cut it as thin as possible.
To make pickled cabbage crispy, choose tight, strong forks for cooking it.
2. Peel and grate carrots for Korean carrots.
3. Mix cabbage with carrots in a large container, it is good to use a basin for these purposes. Mint is not necessary.
4. Cut the garlic into thin slices.
5. Prepare the marinade. Boil water, add all ingredients except vinegar. Let it simmer on low heat for 5-7 minutes. Turn off the fire.
6. Add vinegar and garlic.
7. Get a bay leaf. And then, hot, pour into cabbage with carrots. Mix carefully. Let stand to cool completely. Stir contents periodically.
8. Transfer to three liter jar along with the marinade. You don't have to report to the top. Put in the refrigerator overnight. The next day you can already eat cabbage.
9. But it will be the most delicious for 2-3 days.
When serving, ready-made cabbage can be poured with olive or other. You can serve it as an appetizer or salad, adding chopped onions or fresh herbs to it. You can make vinaigrette from it, it turns out very tasty and fragrant.
The cabbage itself has a sour-sweet-salty taste, it crunches pleasantly, and it turns out very tasty! And although now pickled cabbage can be all year round buy in the store, but it will not be as tasty as your own, homemade.
And as you can see, it is absolutely not difficult to cook it, and it will take half an hour on the strength.
Pickled Instant Cabbage with Bell Peppers
Cabbage cooked according to this recipe can be considered precocious. It picks up flavor very quickly and can be eaten the very next day.
We will need:
- cabbage - 1 fork (2 kg)
- carrots - 2 pieces (medium)
- bell pepper- 1 piece (medium)
- cucumber - 1 pc (medium)
- water - 1 liter
- salt - 1 tbsp. spoon with slide
- sugar - 3 tbsp. spoons
- vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete
Cooking:
1. Chop the cabbage with a combine, grater or knife.
2. Grate carrots and cucumber for Korean carrots. Try to keep the straws long and neat. So the salad will look very beautiful.
3. Peel and cut the bell pepper into long thin strips.
4. Mix all the ingredients in a large container, it is good to use a basin or a large saucepan for this purpose.
Mix better with hands so that the vegetables do not wrinkle, and do not let the juice out. You don't need to wash them!
5. Put the vegetables in a clean three-liter jar scalded with boiling water in a fairly dense layer. Lightly tamp them down with your hand or a spoon. It is not necessary to lay the banks to the very edge. Leave room for the marinade.
6. Prepare the marinade. To do this, boil water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.
7. Pour boiling marinade over vegetables. Let cool.
8. Put in the refrigerator. Keep it right there.
The cabbage is ready the next day. It's delicious and crispy. It can also be served with chopped onions and drizzled with oil.
Pickled Cabbage with Beets - Gurian Cabbage
Cabbage according to this recipe turns out to be tasty, crispy, moderately spicy and very beautiful. Good for any festive table and for a casual dinner with boiled potatoes, or to any other dish. Very good and long shelf life in the refrigerator. The only drawback is that it eats up very quickly! But there is one more advantage that I didn’t indicate above - it’s quick and ready!
We will need:
- cabbage - 1 fork (2 kg)
- carrots - 1 pc (medium)
- beets - 1 pc (large)
- garlic - 7-8 cloves
- red capsicum - 1 pc (or 1 tbsp. red ground)
- water - 1 liter
- salt - 2 tbsp. spoons
- sugar - 1 cup
- apple cider vinegar - 1 cup
- peppercorns - 6-8 pieces
- bay leaf - 3-4 pieces
- vegetable oil -0.5 cup
Cooking:
1. Cabbage cut into fairly large pieces. You can cut the forks first into 4 parts right along with the stalk. Then cut each piece into 4 pieces.
To make the cabbage crispy, choose a tight, dense fork. In this case, the marinade will marinate the surface well and will not “leak” the leaves.
2. Cut the beets and carrots into rounds about 5 cm thick. If the beets are large, then each round can also be cut into two halves.
3. Peel and cut the garlic into long thin slices.
4. At the bitter capsicum clean the seeds and cut into long strips. When working with pepper, it is better to use gloves.
5. We prepare a pan of a suitable size. We lay out all the prepared ingredients in layers in it in turn, repeat the layers several times.
6. Cooking the marinade. Boil water, add salt and sugar, peppercorns and bay leaf. Boil for 5-7 minutes, remove the bay leaf.
7. Add vinegar and oil.
8. Pour the contents of the pan with the prepared boiling marinade.
9. We cover with a flat plate, which we lightly press down, so that the brine is on top, and all the contents of the pan are hidden under it.
10. Let cool and put in the refrigerator for 4-5 days.
11. Serve as a snack.
This appetizer is very colorful and bright, can decorate any festive table. You can prepare it ahead of time, as it keeps well. We often prepare such an appetizer for the New Year! And she always falls in this day to the place!
Since the appetizer is spicy, men love it very much. You can make it even spicier by adding an extra pod of red pepper, or ground red.
Pickled spicy cabbage with ginger
Useful properties in combination with its unique qualities are known to everyone. Have you tried pickled cabbage with ginger? Not? You have lost a lot! Cook once, and then everyone will give the recipe!
We will need:
- cabbage - 1 fork (2 kg)
- carrots - 1 pc.
- Bulgarian pepper - 1 pc.
- ginger - 70 gr
- garlic - 4-5 cloves
For marinade:
- water - 1.5 liters
- salt -3 tbsp. spoons
- sugar - 5 tbsp. spoons
- vegetable oil - 5 tbsp. spoons
- ground black pepper - 0.5 tsp
- bay leaf - 3 pcs
- apple cider vinegar - 150 ml
Cooking:
1. Chop the cabbage into thin strips. Grate carrots for Korean carrots. Cut the bell pepper into long thin strips.
2. Cut the garlic into long thin strips.
3. Peel and cut the ginger into very thin, translucent circles.
4. Put everything in a saucepan of the appropriate size and mix gently. Mint is not necessary.
5. Prepare the marinade. Boil water, add all ingredients except vinegar. Boil for 5-7 minutes, remove bay leaf and add vinegar.
6. Pour the contents of the pan with boiling marinade. Press down firmly with a flat plate, which we use as oppression. The brine should completely cover all the vegetables.
7. Cover and leave until complete cooling. Then put in the refrigerator. After 24 hours, a delicious and beautiful snack is ready!
8. You can store such cabbage for a month in the refrigerator. Well, if it fits, of course!
Such an appetizer, like the previous ones, will appeal to everyone without exception. And ginger will give it a completely new, unlike anything spicy taste. You know how delicious pickled ginger is. And here also in combination with cabbage. The recipe is just “you will lick your fingers”!
Pickled cabbage with carrots and garlic - Ukrainian kryzhavka
A long time ago this recipe was shared with me by our neighbor. I liked it both in taste and original name. Some time later, with the advent of the Internet in my life, I found out what interesting name- “kryzhavka” comes from the word “kryzh”, that is, a cross. And everything turned out to be very simple, because it is into 4 parts that we cut the cabbage when we want to pickle it according to this recipe.
We will need:
- cabbage - (a small fork, a kilogram with a little)
- carrots - 2 pieces (medium)
- bell pepper - 1 pc (optional)
- garlic - 4-5 pcs
- cumin - 0.5 tsp
For marinade:
- water - 1 liter
- sugar - 3 tbsp. spoons
- salt - 2 tbsp. spoons
- apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
- allspice -4 pcs
- peppercorns - 5-6 pcs
- vegetable oil - 0.5 cups
Cooking:
1. Cut the cabbage into 4 parts, leaving the stalk.
2. Boil water in a large saucepan. Put chopped cabbage there and cook over medium heat for 10 minutes.
3. Remove the cabbage pieces with a slotted spoon and place in cold water to cool as quickly as possible. As soon as the water becomes warm, it will again need to be changed to cold. And so on until the cabbage is completely cool.
4. Chop the garlic as finely as possible, you can use a garlic press.
5. Grate carrots for Korean carrots. If you add bell pepper, then cut it into thin strips.
6. Cooking the marinade. To do this, boil water, add sugar, salt and pepper to it. Boil for 5-7 minutes. Add vinegar, oil and carrots. Here we turn off the fire.
7. Put the cabbage in a suitable pan, sprinkle with cumin and garlic. And pour marinade with carrots.
8. Cover with a plate so that the marinade completely covers the cabbage and cover with a lid.
9. Leave to cool completely. Then put in the refrigerator for a day. We store it there.
10. When serving, cut the cabbage into smaller pieces, pour over the marinade with carrots. If desired, you can pour oil and sprinkle with fresh herbs, fresh garlic or onions.
Pickled cabbage with vegetables and apples - a delicious recipe
We will need:
- cabbage - 1 fork (2 kg)
- carrots -3-4 pieces (medium)
- bell pepper - 3-4 pieces
- sweet and sour apples - 3-4 pcs
- garlic - 1 head
- hot pepper - 1 pod
For marinade:
- water -2 liters
- salt -4 tbsp. spoons
- sugar - 1 cup
- apple cider vinegar 6% - 3/4 cup
- peppercorns - 15 pieces
- allspice -5-6 pieces
- carnation -5-6 pieces
- bay leaf - 3-4 pieces
Cooking:
1. Cut the cabbage first into 4 parts, and then each of the parts again in half, at least along, at least across, as you like. You can not remove the stalk, so the leaves will hold on better.
2. Peel the bell pepper and also cut into 8 pieces with long feathers. Hot pepper - in two halves. Seeds are best removed (use gloves).
3. Cut carrots into slices no more than 0.5 cm thick.
4. Cut the garlic into long thin slices.
5. Cut the apple into 4-6 parts, depending on the size, but immediately before putting them into the container so that they do not darken.
6. You can pickle cabbage with vegetables and apples both in a large saucepan and in jars. I marinate in a saucepan. Therefore, I put cabbage in it first, sprinkle with a little garlic. Then carrots, peppers, hot peppers and garlic again. And the apples will go last.
6. Cooking the marinade. To boil water. In hot water, put all the ingredients for the marinade, except for the vinegar.
7. Boil the marinade for 5-7 minutes, then add the vinegar. Wait until it boils again and turn off the gas.
8. Cut apples, you can directly with seeds. And immediately pour boiling marinade. Remove bay leaf.
9. Cover with a large flat plate of suitable size. so that vegetables and apples do not float. Cover with a lid and leave to cool completely.
10. Then put in the refrigerator. After 2-3 days, delicious pickled cabbage with vegetables and apples is ready.
The cabbage is tasty and crispy. All vegetables and, of course, apples are also very tasty.
Georgian pickled cabbage
I also suggest watching the video - the recipe. I will not describe it, since it is very similar to the recipe that was already mentioned above. There are only small additions to the recipe, and everything is prepared almost the same way.
Here, admire how beautiful it turns out!
Features of cooking delicious pickled cabbage
- You can pickle not only white cabbage. Almost all varieties are suitable for this. Pickled and red-headed, and Beijing (Korean chim-chim, or chamcha), and color.
- for marinating, you should choose tight, tight forks. From such heads of cabbage, the appetizer always turns out to be crispy and tasty.
- you can cut the forks into strips, large or small pieces, or even quarters
- you can pickle only cabbage, or you can pickle it with other vegetables, such as carrots, bell peppers, beets, apples, plums, lingonberries or cranberries
- garlic is almost always added, less often onions are added. If you add onions, then the cabbage will have an "onion" taste.
- various peppers, coriander, cumin, rosemary, bay leaf, cloves are used as spices
- sometimes, instead of a mixture of spices, ready-made spices are added to prepare Korean carrots, and in one of the recipes we even used ginger
- it is advisable to remove the bay leaf after boiling the marinade so that it does not give bitterness. Although someone does not clean. But when I was studying, they taught me how to clean.
- vinegar can be used apple, grape, table 9%, essence. You can replace all this with lemon juice or even kiwi.
And all this variety will help you cook perfectly. various options pickled cabbage. Change the spices a little - and the taste will already be completely new. Add certain vegetables, and the appetizer will acquire a new color and new notes of taste. And by manipulating peppers, we get a spicy snack, not too spicy and not spicy at all.
I really like to "play" with all these colors from this rich palette. Because thanks to this, every time you feel like an artist, and you can draw absolutely any “delicious” picture called “Pickled Cabbage”. And let the name is not quite poetic, but it is very culinary!
Enjoy your meal!
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Salted cabbage is in winter in almost every home, and there is nothing surprising at all. Mistresses amazingly salt eggplants, tomatoes, cucumbers, they also learned how to salt and cabbage, it turns out very tasty.
salted cabbage
Ingredients:
- cabbage - 2 kilograms;
- garlic - 1 head;
- carrots - 2 pieces;
To prepare the brine, you will need to take the following products:
- water - 1 liter;
- granulated sugar - ¾ cup;
- salt - 2 tablespoons;
- vinegar - 2 tablespoons of vinegar essence.
Recipe:
This is very fast way cooking salted cabbage, will take away minimal amount your time. In order to cook such cabbage, you need to choose autumn varieties that are very dense, juicy, such that they are suitable for pickling. But if you have a combine with a shredding function, then you will need to use it. If not, then you can rub it on a special grater, or cut it thinly with a knife. In order to cut such cabbage with a knife, of course, considerable skill is required. Cut the cabbage very thinly, after which you will need to take the carrot and wash it, cut it on a coarse grater, then you will need to take the garlic, cut it not very finely, and all this will need to be mixed. Place tightly in a three-liter jar. In addition, you need to prepare the brine with which you will pour the cabbage. To do this, you will need to take water and salt, sugar, mix everything and bring to a boil. After that, you will need to add vinegar essence and vegetable oil. Pour all this into cabbage, the brine is completely ready. Next, you will need to put the salted cabbage in the cold - in the refrigerator, for example. Such cabbage is perfectly stored for 2-3 weeks, during which time it will be necessary to eat.
Salted cabbage for the winter with beets
Ingredients:
- cabbage - 1 piece per 2 kilograms;
- beets - 2 pieces;
- garlic - 4 cloves;
- onion -1 head;
To prepare the marinade, you will need to take the following products:
- water - 1 liter;
- salt - 2 tablespoons;
- granulated sugar - half a glass;
- vegetable oil - half a cup;
- vinegar at 9% - 50 ml;
- bay leaf - 2 pieces;
- black peppercorns - 6 pieces.
Recipe:
First, you will need to wash the cabbage, after which you will need to cut it into squares 2 * 2 cm in size. After that, you will need to clean the beets and wash them, you can also cut them into strips, or you can grate them for Korean carrot. After that, you will need to peel the garlic and cut into strips. Onions will need to be peeled. Cut everything into thin half rings or cubes. After that, you will need to mix all the products together. Next, you will need to prepare the marinade. All products, except vinegar, will need to be mixed in a saucepan and allowed to boil for 10 minutes. after which you will also need to add vinegar there. Mix everything together. Vegetables just need to be poured with marinade. Leave everything at room temperature for 8 hours. After that, it will be necessary to put the cabbage in the refrigerator. Such a salad, although it costs a long time, it should be eaten almost immediately.
Salting cabbage for the winter quickly
For cooking instant salted cabbage in three days.
Ingredients:
- cabbage - 1 head;
- carrot - 1 piece;
- water - 1 liter;
- salt - 1 tablespoon;
- granulated sugar - 1 tablespoon.
Recipe:
The first thing to do is to choose a strong good cabbage, after which it will be necessary to cut it into several parts and carefully chop. After that, you will need to peel and wash the carrots, rub on a coarse grater. Next, it will be necessary to mix the carrots and cabbage and squeeze with your hands. It is too early to add salt at this stage, but the cabbage will need to be squeezed before the juice is released. After that, it will be necessary to put everything in a three-liter jar. Now it will be necessary to make a brine. It will be necessary to let the water boil, after which it will be necessary to add salt there. Add granulated sugar, after which it will be necessary to mix everything. It remains only to pour the cabbage with hot brine. The jar will need to be covered and rearranged in a bowl. The fact is that while the brine will ferment, it will rise and flow over the edges of the jar. In addition, it will be necessary to periodically pierce the cabbage with a stick. After that, it will be necessary to transfer the cabbage to any cool place in three days.
Salted chinese cabbage
Ingredients:
- Chinese cabbage - 2 heads;
- coarse salt - 1 cup;
- water - 2 liters;
- garlic and pepper to taste.
Recipe:
The first thing to do is to clean chinese cabbage from the upper leaves, they are always not the most best quality so it's best to remove them. After that, it will be necessary to cut the cabbage into 4 parts along. After that, it will be necessary to transfer it to a deep bowl, pour salt into it, and then add drinking water. Then everything will need to be covered with food film, let stand for three days. After that, you will have to wait. Until the cabbage is salted and rinse it under running water. Make a pepper and garlic dressing and brush over the cabbage leaves. After that, you just need to leave the cabbage in the room for three days, after which it will be necessary to put everything in the refrigerator for another three days.
Salted cabbage recipe
Ingredients:
- cabbage - 1 piece;
- carrot - 1 piece;
- cumin - a tablespoon;
- salt - 3 tablespoons of salt without a slide;
- granulated sugar - 3 tablespoons;
- water.
Recipe:
Cabbage will need to be cut finely, after which it will be necessary to grate the carrots and mix. no need to grind anything. Mix a tablespoon of cumin to the cabbage, it will turn out tastier, after that you will need to take and fill the jar up to the very hangers for three liters. Fill everything with cold water. After that, it will be necessary to let everything stand for 20 minutes. Now it remains to mix the salt, after which everything can be left for exactly 3 days. Remember that it will be necessary to pierce everything with a stick to the very bottom, otherwise gases will collect.
Salting cabbage
Ingredients:
- white cabbage - 1 kilogram;
- salt - 3 tablespoons;
- onion - 1 head;
- garlic - 2 cloves;
- hot red pepper - half a teaspoon;
- lemon juice - 2 teaspoons;
- vegetable oil - 3 tablespoons;
- granulated sugar - 1 teaspoon;
- berries for decoration - cranberries or lingonberries.
Recipe:
So that you can cook cabbage in Korean, you will first need to remove the top leaves from it, after which you will need to cut everything into strips and cover with salt. Leave everything for 3 hours. onions and garlic will need to be carefully peeled, then chopped finely. Next, you will need to mix everything with onion, garlic and ground red pepper. After that, it will be possible to add everything to the cabbage that you salted. The cabbage will need to be mixed, after which it will be necessary to put it in a glass dish, then put a load there and leave it to stand for three days. After that, before serving, sprinkle everything with a little lemon juice, season with vegetable oil and decorate with berries or cranberries or lingonberries to taste.
Salted cabbage with sugar
For cooking delicious salty cabbage you need to take not only salt, but also sugar. This is how it will turn out very appetizing, juicy and crispy.
Ingredients:
- cabbage - 1 fork;
- carrot - 1 piece;
- salt - 4 tablespoons;
- granulated sugar - 9 tablespoons;
- vegetable oil - 1 tablespoon;
- vinegar - 9% tablespoon;
- bay leaf - 10 pieces;
- black peppercorns - 12 pieces.
Recipe:
Disassemble the cabbage and cut, after which it will be necessary to cut into large pieces, transfer everything to the pan. Carrots will need to be peeled, cut into fairly thin circles and put everything in a saucepan. After that, it will be necessary to send both peppercorns and bay leaves there. Next you will need to fill. It will be necessary to pour vegetable oil and vinegar there, add salt with sugar, after which it will be necessary to bring everything to a boil. This filling will need to be filled with cabbage, after which it will be necessary to cover everything with a lid and leave it for 3 days in a room. After that, the cabbage is laid out in jars and put in the refrigerator.
Georgian salted cabbage with beets
Few people know how to pickle cabbage so that it is the brightest, most elegant and appetizing beet on the table. However, in Georgia they easily cope with this task and cook cabbage simply amazingly.
Ingredients:
- cabbage - 1.5 kilograms;
- beets - 1 piece;
- carrot - 1 piece.
Recipe:
You need to take the vegetables, prepare. Carrots should be very large, but beets can be small. After that, it will be necessary to take and cut cabbage, carrots and beets. Mix everything very tightly, after which you can add it all to the jar. There you also need to add granulated sugar, allspice and salt. Sugar will need to be taken about 4 tablespoons, pepper - 5 peas. Salt is enough 3 tablespoons. Also add 200 ml of vinegar to 9%. After that, it will be necessary to withstand everything for a day. Before serving, cabbage should be flavored with vegetable oil.
Crispy salted cabbage in a jar
Ingredients:
- cabbage - one head of cabbage per three-liter jar;
- carrots - 2 pieces;
- salt - at the rate of 20 grams per kilogram of cabbage;
- granulated sugar - 3 tablespoons;
- dill to taste.
Recipe:
You need to rub the carrots, then you need to chop the cabbage. To mix everything. salt, add cumin and dill. Cabbage does not need to be crushed, just put it in jars. It remains to add boiled water there. The jar will need to be rearranged on a plate, and then salt the cabbage for 4 days. Cabbage all the time that it will stand, it is necessary to pierce with a stick. Everything, we transfer to the cold, the cabbage is ready.
BULGARIAN CABBAGE
To prepare such cabbage, you need to take strong white heads of medium size and a few red ones - they will give color to the brine. Peel the heads of cabbage from the top leaves, cut them crosswise at the base of the stalks and place the stalks upside down in a tub with a hole for the brine to drain.
At the bottom of the tub, so that the fermentation process goes faster, you need to put a little barley. Place a cross and a load on top of the heads of cabbage. For the brine, dissolve the salt in boiling water. If the liquid is cloudy, strain it through cheesecloth. It is important to correctly determine the amount of salt for brine. If you put too much of it, the salting slows down and the cabbage may deteriorate, if you put too little, the salting proceeds faster, but the cabbage quickly becomes unusable. Pour in the brine to cover the cabbage.
While salting is in progress, it is necessary to drain and refill liquid into the barrel several times, then the cabbage will be salted evenly. In the first week, drain the brine every other day, in the second - after two or three days, and then - once a week. By carefully observing the salting, you can correct the mistake made. With a lack of salt, the brine thickens, and it tastes fresh. So, you must immediately drain it and boil it, adding salt.
Pour chilled brine into cabbage. If the brine turned out to be too strong and the cabbage is slowly salted, it is necessary to drain part of the brine and add the same amount of cold water. After that, drain the brine for several days in a row.
When the cabbage is ready, close the tub tightly with a lid.
Keep the cabbage indoors at a temperature of 10-12 ° C.
For brine: for 50 kg of cabbage - 20 liters of water and 1.6 kg of salt.
CABBAGE PROVENCAL WITH SUNFLOWER OIL
Take cabbage fermented with whole heads, rinse, cut into small pieces, 2-3 cm each. Cut the soaked apples into 4-8 slices each, peel the cores, remove the seeds from the grapes or plums, sort and rinse the lingonberries or cranberries. Place vegetables and fruits prepared in this way in an enamel basin, add granulated sugar, mix and leave for 30-40 minutes. Then add vegetable oil and mix gently again.
Pack tightly into jars without crushing fruits and berries. Provencal cabbage is ready.
You can cook cabbage Provence in another way. Sunflower oil in this case will need less. Gently mix the cabbage with seasonings, place loosely in jars and pour marinade strained through a clean rag.
For the marinade, take 9% vinegar, dilute half with water, add salt, sugar (to taste), peppercorns, bay leaf, cinnamon, cloves, let it boil, then cool the marinade.
Provencal cabbage should be stored in the refrigerator no more than 10 days.
For the first way: for 10 kg of Provencal cabbage - 6 kg sauerkraut, 1 kg sugar, 1 kg vegetable oil, 500 g of fresh cranberries or lingonberries, grapes or pickled gooseberries, pickled plums or cherries, pickled or pickled apples.
For the second way: 3 kg of sauerkraut, 400 g of granulated sugar, 300 g of vegetable oil, 5 g of mustard powder, 250 g pickled apples or the same amount of cranberries, lingonberries, the same amount of pickled berries, 200 g of marinade from them.
RED CABBAGE PICKLED
For pickling, the Stone Head variety is most suitable. Clean dense, healthy heads of cabbage from the top leaves, cut out the stalk, chop the cabbage. In an aluminum basin or an enamel pan, carefully grind the salt with cabbage with your hands and leave for 2 hours. Then put the cabbage in jars and pack tightly.
Before laying, put spices on the bottom of the jar. Then pour the marinade into the jars.
In jars with cabbage, it is recommended to pour vegetable oil on top and store at a temperature not exceeding 12 ° C.
White cabbage can also be pickled in the same way.
Red cabbage - good side dish to meat and fish dishes.
For 10 kg of shredded cabbage - 200 g of finely ground salt; for pouring - 400 g of water, 20 g of salt, 40 g of sugar, 500 g of vinegar; for one liter jar - 5 black peppercorns, 5 allspice peas, a piece of cinnamon, 3 cloves and one bay leaf, 600-650 g of cabbage and 350-400 g of water.
GEORGIAN PICKLED CABBAGE
Cut the cabbage first into 8 pieces, then into smaller pieces. Transfer the chopped cabbage to a saucepan, pour boiling water over it and cook for 2-3 minutes. Remove cabbage and cool in cold water. Peel and cut the beets into thin slices, while cooking cabbage, put peeled and chopped celery, garlic cloves, salt in another pan, pour water and bring to a boil.
Take out and cool.
Put cabbage, beets, celery, garlic in layers in prepared earthenware or glassware, sprinkle with spices.
Prepare the filling: bring water to a boil, add vinegar, boil for 2-3 minutes, then cool and pour into a bowl with vegetables.
Close with a plastic lid or tie with parchment paper and leave in a warm room for two days, then transfer to the cold.
! Serve without beets.
1 kg white cabbage
: 200 g beetroot, 200 g celery, 100 g tarragon, savory, basil, mint and dill, 7 garlic cloves, a pinch of red hot pepper, 3-5 black peppercorns, 1 teaspoon of salt; filling composition: 0.5 l of water, 0.5 l of wine or table vinegar, 25-30 g of salt.
CAULIFLOWER PICKLED
For pickling, select fresh white dense heads with unblown tender inflorescences. Overripe heads do not marinate. Separate the outer leaves, cut off the coarsened parts, carefully divide the heads into individual inflorescences with a diameter of 2.5-3 cm and wash thoroughly. So that the cabbage does not darken, put it in salted water (15 g table salt per 1 liter of water) for a period of not more than an hour.
Blanch the cabbage in boiling water, to which you need to add salt (25 g per 1 liter of water) and citric acid(1-1.5 g per 1 liter of water). Depending on the size and degree of maturity of the inflorescence, boil for 2-4 minutes, then immediately cool in cold water and place in glass jars with inflorescences against the wall.
At the bottom of each jar, put black or capsicum bitter pepper, cloves, cinnamon.
Prepare the filling with the addition of salt, sugar and vinegar essence and pour the cabbage in jars with a boiling solution. Sterilize half-liter jars in boiling water for 5-6 minutes, liter jars for 8 minutes. After sterilization, the jars are quickly rolled up and cooled.
The spicy cauliflower marinade is cooked in small barrels. Products are prepared in the same way as for slightly acidic and acidic marinades.
You can lay cabbage with whole heads, removing only the green outer leaves and coarsened parts, blanch for 4-5 minutes.
For 1 jar
- a few black peas or 2-3 pieces of hot pepper, a piece of cinnamon, 1-2 clove flowers; pouring for a slightly acidic marinade - 550-600 g of salt, 500-600 g of sugar, 175-180 ml of vinegar essence, water up to 10 l;
pouring for sour marinade- 550-600 g of salt, 500-600 g of sugar, 250 ml of vinegar essence, water up to 10 l;
fill for spicy marinade
- 700 g of salt, 1 kg of sugar, 540 ml of vinegar essence, water up to 10 liters.
Cauliflower is so named because it comes in a variety of colors.
All varieties of cabbage are one species, and are equally very useful in nutrition.
In ancient Rome different types cabbage was considered the main vegetable, and it was grown in large quantities, including for the preparation of many types of cabbage soup and borscht, which then spread to many European countries (schi was invented by the ancient Greeks; borscht is the national soup of Ancient Rome).
Cabbage and cabbage soup came to Kievan Rus from Greece in the 12th century. And in the 16th century, beets and borsch prepared from it came through the Crimea to Little Russia, from where they quickly spread throughout Russia. See Cuisine of Ancient Rome.
Cauliflower was brought to Russia under Catherine II, and it was grown only in the gardens of a few nobles. In the 18th century, Russian landowners ordered its seeds from the island of Malta at fabulous prices. For a long time, cauliflower did not take root in Russian latitudes due to the high demands on growing conditions, but gradually they learned to grow it after the well-known agronomist A. Bolotov brought out its northern version. In Russia at present cauliflower grown everywhere on an area of several thousand hectares, but in small volumes.
SALTED CAULIFLOWER
Remove the green leaves from the cauliflower, then divide the heads into separate inflorescences 2.5-3 cm in size. Wash the cabbage.
Blanch in boiling salted water for 2-4 minutes, cool in cold water, drain and place in a barrel.
Add tarragon, bay leaf and allspice, pour over brine.
Keep at room temperature for 1-2 days. then transfer to a cold place.
For brine
- for 1 liter of water - 80 g of salt; for 50 kg of cabbage - 100 g of tarragon, bay leaf and allspice to taste.
CABBAGE STUFFED
Rcut loose small heads of cabbage into 4 parts, pour over with boiling water and put slices of apples and carrots, parsley roots and, if available, home-made plums and pears into the cooled cabbage between the leaves.
You can put the same fillings in each quarter, or you can put different fillings in each leaf of one quarter.
Stuffed cabbages put in a saucepan and pour a solution of water, salt, beetroot juice or kvass.
Close the pan with a cloth, put a light load and leave it in the room for 5-7 days.
Store in a cold place.
For brine
- for 1 water 50 g of salt, 1 tbsp. a spoonful of beetroot juice or kvass.
Stuffed cabbage with sauerkraut
Scald small heads of sauerkraut and boil for 2 minutes. Divide the leaves and stuff with finely chopped cabbage, finely chopped bell pepper.
Instead of pepper, you can sprinkle ground pepper seeds, add a little garlic, finely chopped root of any spice and salt.
Mix everything and pass in boiling sunflower oil for 1 minute or blanch for 2 minutes, squeeze and wrap in scalded cabbage leaves.
Cabbage rolls tightly put in a jar, put a load, pour kvass or beet juice. Stuffed cabbage becomes dark pink.
Ready for use in 3-5 days
. For longer storage, cabbage rolls should be kept refrigerated.
For 1 kg of minced meat - 15 g of salt.
CABBAGE FESTIVE
Cut a strong head of cabbage into large pieces, put in enamel pan. Between the leaves put thin slices of garlic, on the sides and top - round slices of raw red beets and pour brine.
Close the pot with a lid. After 3-5 days, the cabbage will turn red. Store in a cold place.
For brine
- 2 liters of water, 2 incomplete tbsp. spoons of salt, 2 tbsp. spoons of sugar, 6-8 peppercorns, 4-5 bay leaves, 1/2 cup apple cider vinegar(pour in at the end).
SALTED CAULIFLOWER WITH CARROT
Divide the cauliflower into florets and wash thoroughly. Peel the carrots and cut into slices. Place grape or blackcurrant leaves, celery and dill greens on the bottom of the jar, fill the jar 3/4 with cabbage and carrots and put celery and dill again on top.
Boil the brine, pour into jars, close them tightly with parchment or cellophane, tightly tying them with twine.
Keep cold. Salted cauliflower with carrots is used in winter both for soup and as a salad.
For brine:
for 1 liter of water - 50 g of salt and a few peas of pepper.
CABBAGE SALAD WITH VEGETABLES WITHOUT VINEGAR
Salad prepared without vinegar with a small amount of salt and pepper.
Vegetables: cabbage, onions, carrots, apples, sweet peppers, tomatoes, wash and sort. Shred the cabbage finely. Boil carrots until half cooked and cut into strips. Onion cut into thin half rings. Peel the apples from the core and cut into thin slices. Remove the stems and seeds from the peppers, cut each into 4 parts lengthwise and cut across into strips. Salt all the vegetables and mix gently in a spacious enamel bowl. In no case do not grind with your hands!
Prepare half-liter jars: wash with hot water and dry.
At the bottom of each jar put 1-2 bay leaves, 3-5 peppercorns, a tomato cut into 4-8 parts.
Then stuff the lettuce tightly into the jar, mashing the tomatoes.
Close the jars with lids, sterilize for 30 minutes, roll up, turn upside down and let cool in this position.
Store lettuce in a dark, cool place.
To the table, you can fill with vegetable oil or mayonnaise.
For 2 kg white cabbage
- 1 kg of onion, 1 kg of sweet pepper, 1 kg of sour apples, 1 kg of carrots, 1 kg of tomatoes, 3 full tbsp. spoons of salt "extra".
About cabbage:
White cabbage contains 90 percent water, 5.3 carbohydrates (glucose, sucrose, fructose), 1.8 proteins, citric acid, salts of potassium, calcium, iron, sodium, magnesium, trace elements (silver, tin, lead, titanium, molybdenum, nickel, vanadium), carotenoids.
Trace elements are represented by zinc, manganese, iodine.
Of the vitamins can be called vitamins C (30 mg per 100 g of weight), P, group B, biotin.
The juice of fresh white cabbage also contains vitamin U, which is curative for peptic ulcers of the stomach and duodenum. Raw White cabbage contains tartronic acid, which prevents obesity. The calorie content of cabbage is 29.1 kcal per 100 g of product.
Medium-late varieties are suitable for long-term storage - Braunschweigskaya, Likurishka, Slava, etc., as well as late ones - Amager, Belorusskaya.
Harvesting of late varieties for storage begins in late October - early November. At the same time, the cabbage is cut with a sharp shovel, leaving two or three loosely adjacent leaves.
Cabbage is sorted, dense, heavy heads of cabbage are placed in a lattice box, set overnight under a canopy in a ventilated place. In the morning, chilled cabbage is taken out to the cellar.
The best storage temperature is 1-0°C, relative humidity 90-95 percent. At positive temperatures (1-2°C), relative humidity should be 80-85 percent. In the first case, cabbage can be stored for up to 4-5 months, and in the second - less.
You can also tightly wrap the heads of cabbage in newsprint and lay them out on racks at a short distance from one another in a cool, dry place.
Quality and storage requirements red cabbage the same as for the white one.
Cabbage is also considered a good diuretic.
Cauliflower contains sugars, proteins, vegetable fats, fiber, vitamin C in it is 2.3 times more than in white cabbage. Cauliflower harvested in autumn can be stored for 2-3 months at a temperature of 0-1°C. To do this, 1-2 heads are placed in one bag of thin polyethylene film, tied and stored on shelves or in boxes.
SAUERKRAUT
Sauerkraut, if properly prepared, stored and used, is a good source of vitamin C and some minerals: calcium, potassium, and phosphorus salts. And this is especially important in winter and spring.
For fermentation, it is better to take dense heads of medium-late and late varieties. Peel the heads, cut off the stalk, remove the top leaves, rinse and let the water drain. Divide heads of cabbage into four parts, finely chop or chop, add chopped carrots.
If desired, you can put whole or cut Antonov apples, cranberries, lingonberries, caraway seeds, red sweet peppers into the cabbage. Apples and berries greatly improve the taste, and pepper, in addition, contributes to a longer preservation of vitamin C in sauerkraut.
Whole heads (or halves) are sometimes placed between chopped or shredded cabbage.
It is better to ferment cabbage in wooden tub, undamaged enamelware is also suitable for short-term storage.
The tub must be thoroughly washed and scalded, put a layer of cabbage leaves on the bottom. Grind chopped cabbage with salt in an enamel bowl and place in a tub. Tamp each layer of about 5 cm with your hands or a plank, but not very hard: the cabbage can become soft. Having filled the tub almost to the top (leaving at least 10 cm), cover the cabbage with whole leaves, then with a clean linen cloth and, finally, with a washed, well-fitted wooden circle, press it down with a clean stone. In this case, the circle must necessarily be covered with brine, otherwise the cabbage will quickly deteriorate and darken.
Cabbage fermentation proceeds well at a temperature of 18-20 ° C, and lasts about a week - one and a half. If the room temperature is higher, fermentation is faster and the taste of the cabbage deteriorates, and if the temperature is lower, fermentation slows down, and then little lactic acid is released, the cabbage will be bitter. During fermentation, gases are formed, they must be removed by piercing the cabbage daily in several places with a long stick. Foam from the surface must be removed: harmful bacteria develop in it. In the first days of fermentation, the volume of cabbage increases, and the juice may overflow. It must be scooped into a clean glass or enamelware, and then, when the fermentation stops, pour it into the tub again.
The fermentation process is considered complete when bubbles cease to form on the surface of the cabbage, and the brine becomes transparent. Now is the time to rinse and scald the stone, circle and rag again, wipe the sides of the tub with a cloth moistened with a strong salt solution. With long-term storage of cabbage, you need to do this periodically, carefully removing the mold that appears on the surface.
Cabbage is obtained with excellent taste and color if a fifth of the salt is replaced granulated sugar. Sugar speeds up the fermentation process.
Sauerkraut should be stored in a cold room at a temperature of about zero and so that it is covered with brine. Vitamin C is quickly destroyed in cabbage without brine, so it should be taken out immediately before eating.
Cabbage should not be washed, as it loses valuable minerals and vitamins.
In the same way, cabbage is fermented and in glass jars. When the cabbage is ready, seal it hermetically and put it in a cold place.
How to quickly pickle cabbage , because if we apply classic recipe, fermentation will last up to ten days, and we need to have the product after a few hours. Of course, there is a way out. Now we will look at several recipes for quick salting cabbage.
How to quickly pickle cabbage: Cabbage - carrot recipe
To prepare sauerkraut, we need:
- white cabbage - 1 kg,
- carrots - 3 pieces,
- 3 cloves of garlic
- vegetable oil 100ml,
- vinegar 9% - ten tablespoons,
- sugar - half a tablespoon,
- coarse salt - 1 tablespoon and half a liter of water.
Cooking cabbage is to cut it into strips. Then we clean, wash and rub on coarse grater carrot. Let's skip the garlic through the press. Mix the cooked vegetables in a suitable saucepan, you can in a large bowl. Dissolve sugar in water, then salt, add sunflower oil and at the end of the vinegar, bring the marinade to a boil. Pour cabbage and carrot mixture with boiling marinade. Top with a plate of a suitable size, turned upside down. We put oppression on top. After 5-6 hours of fermentation in a warm place salted cabbage ready to use.
How to quickly pickle cabbage with beets
For this recipe we will need:
- cabbage - 2 kg,
- beets - 2 pieces,
- carrots - 2 pieces,
- vinegar 9% - 100ml,
- vegetable oil a third of a tablespoon,
- sugar -1 tablespoon,
- salt - 2 tablespoons.
Cabbage is shredded. Carrots and beets are rubbed on a coarse grater. Knead the vegetable mixture in a saucepan until the juice starts to separate. With vinegar, vegetable oil, sugar and salt, prepare the brine, bring it to a boil. Pour into a bowl with vegetables. From above we cover with a plate on which we put the load. After 3-5 hours, cabbage can be eaten.
How to quickly pickle cabbage pieces
We will need:
- head of cabbage,
- 0.5 kilograms of beets,
- 0.5 kilograms of carrots,
- liter of water,
- a tablespoon of vinegar and vegetable oil,
- two tablespoons of salt
- a tablespoon of sugar
- pepper - peas and a couple of bay leaves.
Cut the cabbage into eight pieces and remove the stalk. We rub carrots and beets on a coarse grater. We prepare the marinade and boil it. Put the vegetables in a saucepan and pour over the boiling marinade. We put it under oppression and after 6-8 hours the salad is ready.
And at the end of the answer to the question how to quickly pickle cabbage Here is a recipe for lovers of spicy dishes.
Recipe for pickling spicy cabbage
Required products:
- carrots 0.5 kg,
- garlic one head,
- red ground pepper(spicy) one teaspoon,
- black peppercorns,
- vinegar essence 2.5 tablespoons,
- coarse salt 2.5 tablespoons,
- cabbage 3 kg.
The cabbage is shredded. We rub the carrots, chop the garlic. Mix carrots with garlic and peppers. We prepare the brine, for this we dissolve sugar, salt and salt in a glass of raw water. vinegar essence. In a large saucepan, spread the cabbage in layers, pouring a mixture of carrots with garlic and pepper between the layers. Pour the brine, lay oppression. If the brine does not cover the cabbage, you should not worry, after a couple of hours the cabbage will release the juice and it will be enough. This salad is infused longer than the previous ones. He needs to wander until ready - a day. To store lettuce, arrange it in jars along with the brine. Close with a polyethylene lid. Now the salad can be stored in the refrigerator for a long time.
Now knowing how to quickly pickle cabbage, we will be able to serve it on the table, at the first need. Enjoy your meal.
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