Cabbage is one of those vegetables that are perfectly stored all winter, both fresh and canned. In addition, it can be salted and fermented in large containers, but most housewives prefer to keep this vegetable fresh and, if necessary, use recipes for quick pickling.

If you have never salted vegetables at home before, you will find this article useful, because it contains not only recipes for pickling cabbage for the winter, but also tips to help keep the vegetable crispy.

Quick pickling of cabbage

Cabbage is one of those few vegetables that retain their beneficial properties not only fresh, but also when pickled or pickled. That is why many housewives prefer to prepare this vegetable for future use, using a wide variety of pickling and fermentation methods.

If the cabbage was fermented in the traditional way, it will be saturated with brine and will be ready for use in at least a few days, but it can quite successfully be stored in a cool place all winter. But, if you want to treat your family or guests with salted cabbage in the near future, you can always use the quick pickling recipes given below.

A traditional recipe for pickling or pickling requires a long preparation time. That's why we decided to introduce you quick recipe preparing a spicy preparation that will be an excellent addition to everyday dishes.

Note: Preparation prepared according to this recipe, tastes as close as possible to a traditional fermented appetizer, but it will take much less time and effort to prepare.

To prepare, you will need cabbage (2-3 kg), 3 medium carrots, two heads of garlic, a tablespoon of dried dill seeds, a teaspoon of allspice, 2 tablespoons of salt, 4 tablespoons of vinegar, a glass of sugar and one and a half liters of water. If desired, to add spice to the salad, you can add coriander, cumin and other spices (Figure 1).

Preparation is carried out as follows:

1. The heads of cabbage are cleared of the top leaves, even if they are clean and have no mechanical damage. After this, the vegetable must be washed and finely chopped.
2. Peel the carrots and garlic, rinse with water and chop. It will be enough to grate the carrots on a coarse grater and pass the garlic through a press.
3. Mix the vegetables evenly, add garlic, dill seeds and pepper to the mixture. At the same stage, other spices are added, at the request of the hostess.
4. Sterilized jars are tightly filled with the vegetable mixture.
5. Now you need to prepare the marinade. If you plan to store the salad for a long time and outside the refrigerator, it is better to pickle it hot. To do this, pour water into a saucepan, add salt and sugar, and bring to a boil. At the moment of boiling, pour in vinegar and immediately distribute the marinade into jars.

Figure 1. Quick salting steps

If you immediately roll up the blanks with metal lids, they will be successfully stored throughout the winter in a regular pantry. If you prefer to use nylon lids, then store this vegetable salad only in the refrigerator or cool cellar.

To make salting go quickly, you need to use special recipe, which involves quick cooking of this vegetable. If you cook cabbage in this way, it will be ready to eat in just a few hours, and the leftovers can be left for making salads or as a filling for pies or dumplings (Figure 2).

To prepare this dish you will need one fork weighing one and a half kilograms, 100 ml of vegetable oil, 100 grams of granulated sugar, 3 carrots and 3 cloves of garlic, one and a half tablespoons of coarse rock salt, 100 ml of nine percent vinegar, 5 black peppercorns and half a liter of water .

Note: Salting according to this recipe takes about 30 minutes, and the snack itself will be ready to eat in about 7 hours.

Present to your attention step by step recipe quick salting:

1. We clean the forks from the outer leaves, wash them and cut them into thin strips. Grind the peeled carrots and cut the garlic cloves into thin slices.
2. Place the vegetables in a large bowl or pan and lightly knead them with your hands to release the juice.
3. Prepare the brine in a separate container: pour out the water, add salt, sugar and pepper. The mixture should boil for several minutes, after which you need to add vinegar and vegetable oil, bring to a boil again and immediately pour over the vegetables.
4. Mix the salad with brine thoroughly and transfer it to an enamel pan or glass jar. The top of the workpiece must be covered with a plate and pressure placed on it.

Figure 2. Salad preparation steps

Leave the cabbage to salt for room temperature, after which it can either be served or placed in jars with lids for further storage in the refrigerator.

How to pickle cabbage crispy

It often happens that during the process of heat treatment and hot salting, a vegetable ceases to be crispy, but this is exactly what it is - distinctive feature this winter preparation.

To pickle vegetables crispy, follow these tips:

1. Varieties that ripen in late September or early October are suitable for pickling. In addition, in order for vegetables to be crispy, it is advisable to remove them from the beds and salt them after the first autumn frosts.
2. When cooking, it is better to use regular coarse rock salt without any additives.
3. The pickling will remain crispy only if the brine completely covers it in a jar, pan or barrel. Therefore, if you are not sure that the prepared liquid will be enough to fill the entire vegetable mixture, it is better to prepare the marinade with a small reserve. In addition, if you salt a vegetable in an open container, it is better to keep it under pressure for the first few days.
4. If you are salting vegetables according to a recipe that involves long-term fermentation (more than a day), the vegetable mixture should be regularly pierced with a clean wooden stick or spoon. This will remove excess gases from the workpiece. In addition, it is necessary to remove the foam that forms on the surface during salting daily. When it stops appearing and the brine is clear, this indicates that the product is ready for use.

In addition, it is important to maintain the correct storage conditions. It is advisable to place containers with vegetable preparations in a cool, dark place. It is important to ensure that the room temperature does not drop below zero degrees. In this case, the vegetable will lose its taste qualities and beneficial properties, and will become too soft.

The fastest way to pickle cabbage for the winter

If you didn’t have time to pickle vegetables in the fall, don’t despair. You can always make them during the winter using fresh vegetables. The advantage of this recipe is that you can quickly pickle the cabbage in a three-liter jar, put it in the refrigerator and eat it at any convenient time, and when the salad runs out, prepare a fresh one (Figure 3).

For one three liter jar you will need one and a half kilograms of white cabbage, 100 grams of carrots, 1 liter of boiled water, a tablespoon of sugar and 2 tablespoons of salt.

First we prepare the marinade. To do this, boil water, let it cool slightly and add salt and sugar to it. Now the mixture must be thoroughly stirred so that all components dissolve.

While the water is cooling, prepare the vegetables. Finely chop the heads and grate the carrots (if desired, you can use a grater for Korean carrots). Now you need to mix the vegetables and place them in dense layers in a jar. It is important that the mixture is kept as tightly as possible in the container.

Figure 3. The fastest pickling of vegetables

Now you need to pour the brine into the jar and cover it with a nylon lid. We leave the container at room temperature for three days, but it is advisable to place it in a large bowl, since over time the brine will begin to leak out. After three days, you need to make a hole in the salad all the way to the bottom of the jar, using a wooden spatula. This is necessary so that gases escape from the workpiece and excess bitterness goes away. In this state, the workpiece should be left for several hours (without a lid), and after that it can be served immediately or put in the refrigerator for further storage.

If you like salads with other vegetables, you will definitely like the recipe for the fastest pickling with carrots and bell peppers (Figure 4).

To prepare the dish you will need several forks with a total weight of 3 kg, 3 large bell peppers, 600 grams of carrots, 100 grams of salt and sugar and one and a half liters of water.

Salting according to this recipe takes a minimum of time. First you need to wash and cut the cabbage into thin strips. Then we remove the stalks and seeds from the pepper and also cut it into thin cubes. Grate the peeled carrots. Place all the ingredients in a jar in layers, lightly pressing each one down.

Figure 4. Quick salad with carrots and peppers

Now you need to prepare the brine. To do this, you just need to dissolve salt and sugar in water, let the mixture boil for a few minutes and immediately pour it into a jar with the preparation. The container can be closed with a nylon or metal lid. Next, you need to wrap it in a blanket and leave it to cool at room temperature. When the workpiece has cooled completely, it can be served.

Classic pickling recipe

If you prefer traditional sauerkraut, we recommend using the recipe below. It has been tested in practice, and the salted preparation turns out spicy and crispy (Figure 5).

To pickle for the winter, you will need one and a half kilograms of cabbage itself (the weight is indicated without the stalk), 0.5 kg of carrots, 2 tablespoons of salt and a tablespoon of sugar.

The step-by-step pickling recipe looks like this:

1. We clean the heads from limp and damaged leaves, peel the carrots. We wash the vegetables with running water and finely chop them.
2. Mix carrots and cabbage in a large container, add salt and lightly grind so that the vegetables release their juice.
3. Place the vegetable mixture tightly in sterilized jars. In this case, it is better to lay the vegetables in layers, compacting each one tightly. Now you just need to cover the jars with lids, place them in a large bowl and leave them to ferment for three days at room temperature.
4. The jars need to be checked daily: skim off any foam that has formed and pierce the mixture with a wooden stick or knife twice a day. If this is not done, gases will remain in the workpiece and it will acquire an unpleasant characteristic odor and taste.

Figure 5. Classic recipe sauerkraut

After the workpiece has fermented for three days in a warm place, it must be moved to a cool room or put in the refrigerator. It is important that the vegetable mixture is covered with brine. If it is not enough, you can add a little cold boiled water to the jar. As soon as the brine becomes clear, the salad can be eaten. Typically this process takes two weeks.

How to make cabbage pickle

The basis of the taste of sauerkraut or pickled cabbage is brine - a mixture of water and salt of varying concentrations. In addition, brine is released during the fermentation of vegetables in barrels or tubs.

Sometimes various spices are added to the brine: cumin, dill seeds, Bay leaf and a pot of pepper to make the mixture more flavorful. Depending on the chosen harvesting method, the brine for it will also differ, so we will provide various recipes for its preparation.

For sauerkraut

Cabbage fermented in brine is considered a traditional method of preparing this vegetable for the winter. It was this method that was used in ancient times to prepare homemade winter preparations.

Preparation for pickling remains the same: we clean the cabbage and carrots, wash them and finely chop them. The main secret of making sauerkraut is in the marinade, which is very simple to prepare. To do this, you need to take one and a half liters of water and dilute a heaping tablespoon of salt and two tablespoons of sugar in it. After this, put the future brine on the fire and boil for several minutes.

After this, you need to let the brine cool, after which it can be used to pour the mixture, tightly packed in the fermentation container. Otherwise, the cooking process remains the same. First, the workpiece is kept for three days at room temperature, removing foam and releasing gases from the cabbage daily. After this, the container can be moved to a cool place. The mixture will be ready for use after foam stops forming on its surface and the brine becomes clear.

For pickled

Pickled cabbage your way beneficial properties It is not inferior to sauerkraut, but still slightly different in taste. The secret to the piquancy of such a vegetable preparation is in a properly prepared marinade (Figure 6).

For it you will need half a glass of vegetable oil, 2 tablespoons of salt, a glass of sugar and vinegar, and a liter of water. This amount of ingredients is enough to marinate a kilogram of cabbage.

Figure 6. Brine for pickled cabbage

Prepared and shredded cabbage and carrots are placed tightly in a jar, adding a few cloves of garlic. If you like spicy snacks, you can supplement the preparation with hot pepper. Mix the marinade ingredients by dissolving them in water. When the liquid comes to a boil, pour it vegetable preparation, cover with a nylon lid and leave to cool. This pickled preparation will be ready for use within a day after preparation.

Other ways to quickly pickle cabbage

In addition to traditional pickling recipes, there are other ways to prepare tasty, crispy and piquant cabbage. They are slightly different from the recipes above, but are still tried and true.

By following our tips, you can prepare a delicious vegetable salad with your own hands, which will help diversify your daily diet or be an excellent addition to the holiday table.

In brine

One of the recipes instant cooking involves marinating in brine (Figure 7). To do this, you will need one fork, weighing a kilogram, 2 carrots, 3 cloves of garlic, 10 tablespoons of nine percent vinegar, 100 grams of vegetable oil, half a glass of granulated sugar, 500 ml of water and a heaped tablespoon of salt.

First we prepare the cabbage: it needs to be peeled from the top leaves, the stalk removed and cut into thin strips. Grate the carrots. You can use a grater to prepare Korean dishes, then the salad will look more festive. We peel the garlic and pass it through a press.

Figure 7. Salting in brine

Pour water into a separate pan, add salt and sugar, and when they dissolve, pour in vegetable oil and vinegar. The brine must be thoroughly mixed and boiled, and then poured into the vegetable mixture while still hot. Cover the workpiece with a plate on top and place pressure (for example, a jar filled with water).

The salad should be left for at least three hours, but the vegetables will soak up the brine much better if they stand at room temperature for a day. The finished dish can either be served immediately, or placed in jars, covered with nylon lids and stored in the refrigerator until consumed.

With vinegar

Cabbage salad can not only be a great addition to your daily diet, but also a dish that promotes weight loss. Preparing such a salad is very simple, and as the preparation runs out, its reserves can be replenished (Figure 8).

Figure 8. Preparing vegetable salad with vinegar

The ingredients for quickly pickling cabbage with vinegar are very simple: for 500 grams of cabbage you need to take 2 tablespoons of vegetable oil and apple cider vinegar, as well as salt, which you can add to your own taste.

Cut the outer leaves of the forks into thin strips, add salt and lightly knead with your hands so that the vegetable releases its juice. After this, you just need to add oil and vinegar, mix thoroughly and let it sit for a while. This salad will be ready to eat within half an hour after preparation, but, if desired, you can put it in jars, cover with lids and store in the refrigerator.

A simple recipe for pickling cabbage for the winter at home is presented by the author of the video.

In winter, you really want to crunch on juicy salted cabbage - it’s delicious and very healthy. But what to do when you live in a city apartment and salting vegetables in a barrel is not an option? An excellent solution is to use glass jars for pickling and replenish the product as you use it.

Classic pickling recipe

There are quite a few recipes telling how to pickle cabbage in jars for the winter. And every housewife can choose the one that suits her and her household best. This method is also good because you can try salting cabbage throughout the winter. different ways. The main thing is not to forget about the rules common to all options for preparing snacks.

Important - Do not pickle frozen cabbage. So, when purchasing, carefully inspect the heads of cabbage. It is better to use later varieties– they have hard leaves that will not turn into jelly during cooking and will crunch appetizingly. It is worth choosing a head of cabbage that is whiter– this is a guarantee of deliciousness and crunchiness.

So-called classic recipe very popular with many due to its ease of preparation. Another plus for many is the absence of vinegar when fermentation occurs naturally.

To get this cabbage, you need to prepare:

• three kilograms of chopped cabbage. By the way, today enterprising businessmen often organize the sale of freshly chopped white cabbage and already grated carrots. So if you come across one, a lot of time and effort will be saved;
• grated carrots - depending on your taste;
• water - one liter per jar;
• salt - two tablespoons, but without a “cap” (volume for a liter of water);
• granulated sugar - take two to three tablespoons (also calculated for one liter of water).

Let's start the process.

1. If you brought whole cabbage heads from the store, chop them as thinly as possible. This will allow the vegetable not to lose its delicate taste.
2. The second step is to grate the carrots from the large mesh side.
3. Pour everything into a large saucepan or bowl and mix until you are sure the composition is even.
4. In cooled boiled water, dilute sugar and salt until everything is completely dissolved. We will not cook the brine - the cabbage must ferment.
5. Pour a liter of brine into a pre-prepared jar (well washed with soda inside and out), then carefully place the cabbage-carrot mixture. We do this until the brine rises almost to the rim.
6. Cover with a whole cabbage leaf and place the jar in a cool place.

Salt cabbage without brine

An excellent appetizer - salted cabbage - can also be prepared in a dry way. In this case, you won’t have to fuss with the brine separately, but the result will be excellent.

To pickle cabbage in a jar using the dry method, you will need the following ingredients:

• several cabbage heads weighing five kilos;
• ½ kilogram of carrots;
• ½ cup salt;
• a couple of tablespoons of dill seed.

When everything you need is at hand, you can start pickling.

1. First, wash the cabbage and remove any spoiled leaves.
2. The next step is to turn the cabbage heads into long straws.
3. Now it's the turn of the carrots - grate the peeled root vegetables on the coarse side of the grater.
4. Mix vegetable ingredients. Add salt and dill seeds to the cabbage-carrot mixture.
5. Mix well and knead the mixture until the vegetables release their juice. No kitchen tools or appliances are needed for this - we use our own clean hands.
6. We compact the cabbage tightly into the jars, but so that there is 5-6 centimeters left to the top.
7. We place pressure (a glass of water will do) - you need the juice to rise and cover the vegetables.
8. The cabbage should ferment for three days, and we will pierce it every day to the very bottom with a stick to release the collecting gas.
9. Then you can close the jars with lids and put them away in the cold. In a week, dry-salted cabbage will be ready.

Recipe for sauerkraut with beets - for borscht

Many housewives prefer to ferment cabbage in a jar so that later they can quickly prepare borscht with it - due to the fact that some of the vegetables will already be chopped. To do this, add red beets to the white cabbage. But this method itself is very good as a separate snack or a component for some salad: the cabbage acquires a beautiful color and additional juiciness.

What do you need to collect to make this recipe?

• heads of white cabbage weighing 8 kilograms;
• a couple of medium-sized beet roots;
• garlic - five to six cloves will be enough;
• horseradish root - two or three pieces;
• parsley - take one bunch;
• hot pepper - three pods are enough;
• 200 grams of salt and granulated sugar;
• filtered water - you will need four liters.

Having collected all the necessary components, we proceed according to plan.

1. Chop cabbage and beets. We cut the first one into strips with a knife, and pass the second one through a grater. You can also cut the root vegetable into squares if you like larger pieces. This option is not very suitable for use in first courses.
2. We also process all other products: finely chop the parsley, put the garlic cloves through a garlic press, and process the horseradish on a fine grater.
3. Now you can mix everything and compact it more tightly.
4. It's time for the brine. For it, boil water, and then dissolve salt and sugar in it.
5. Pour the slightly cooled liquid over the cabbage. In this state, she should spend a couple of days in a warm place.
6. Now you can put it in jars and transport it to a cool place - on the balcony or in the pantry. You can try again in a week.

Cabbage prepared in this way can retain its taste and texture for quite a long time. The main thing is to keep it cold.

German-style salted cabbage – with apples and caraway seeds

Some people like it when salted cabbage crunches appetizingly on their teeth, others prefer it to melt in their mouth. For example, this is the option they like in Germany. And the main secret of preparing “melting” cabbage is called a very small, almost thread-like shredder.

What do we need?

• three whiteheads;
• three larger carrots;
• apples – small, but very juicy (take three fruits);
• cumin - three tablespoons will be enough;
• cranberries - two to three tablespoons.

How should we proceed?

1. We chop the cabbages very thinly, and equally finely chop the carrots.
2. Before using cumin, let’s prepare it: heat a frying pan and fry the cumin for a couple of minutes. Then you need to crush the seasoning in a mortar.
3. Core the apples and then cut them into circles.
4. We lay out the ingredients in layers: a mixture of vegetables on the bottom, crushed cumin on top, then apples and cranberries. We repeat the sequence until the products run out.
5. That’s it, you can cover the composition with oppression and put the container in a warm place for a couple of days.
6. When the time has expired, distribute the cabbage into jars and put it in the refrigerator.

Fragrant cabbage with bell pepper and garlic

If you decide not to salt, but to pickle cabbage for the winter, try the recipe that we will tell you about below - using bell pepper and garlic. Vinegar and hot marinade will allow the cabbage to reach readiness much faster than in the previously described instructions.

How much you will cook, decide for yourself. The description shows the quantity of products calculated for one kilogram of white cabbage.

So what might you need?

• kilogram of cabbage;
• one is not very large bell pepper– it’s better to have red color to make the salad beautiful;
• garlic - five small cloves is enough;
• vinegar - take six percent, ½ cup;
• vegetable oil - 50 grams is enough (if you want additional flavor, you can take “live” sunflower oil);
• granulated sugar and salt - you will need one spoon of each product;
• dried dill and ground black pepper – a pinch is just right;
• water - a liter is enough.

Everything is ready, you can start.

1. Cut the cabbage thinner. We also turn the pepper into thin strips with a knife.
2. Peel and chop all the garlic. But not into a paste using a garlic press, but cut into thin slices.
3. Place all the chopped vegetables in a bowl, season with dill and black pepper. Then we mix everything.
4. It's time to start brining. Very hot water pour our vinegar and vegetable oil, add salt and sugar there and boil it all. Pour the liquid over the vegetable mixture and leave it alone for eight hours. During this time, the cabbage will be well soaked in brine and marinated.



It requires:

• from two to two and a half kilograms of white cabbage;
• three carrots;
• garlic - six cloves is enough;
• water – a liter is enough;
• one hundred grams of granulated sugar and table vinegar;
• a glass of vegetable oil;
• salt - a couple of tablespoons.

You need coarsely ground rock kitchen salt. Iodized is not suitable. And not only for this, but for any recipe (with the exception of cabbage with beets): due to iodine, the salad may lose its whiteness.

1. As in all previous options, the vegetables must be chopped. You can immediately put the salad into jars.
2. Next, boil water and add bulk ingredients to it. After boiling for a short time, add vinegar to them. Remove the pan from the stove, and only after that pour oil into the liquid and stir.
3. Pour the hot marinade over the cabbage-garlic-garlic mixture. When the jars have cooled, the salted cabbage is almost ready to serve. You can transfer the jars to the refrigerator to make it even tastier.

Pickling cabbage - most popular and easy way storing vegetables for the winter in jars. The main advantage of this method is that the cabbage turns out crispy and very juicy, with a spicy aroma and sweet-sour taste. It is also very important for housewives that the product in jars does not mold and does not need special conditions storage

Somebody think that there is no difference between pickling and fermenting cabbage. Yes, the cooking methods are somewhat similar, but there are still some differences. When salting, much more salt is used than when fermenting vegetables. This brine allows you to quickly obtain a well-salted and lightly salted product, which ferments in a jar for only 3-5 days. The fermentation effect is reduced by the presence large quantity salts, so lactic acid is formed weaker than with sourdough.

Some rules for pickling cabbage:

1. During the fermentation process, the brine should cover the vegetables completely. If for some reason this does not happen, then the load on the press should be increased.
2. For salting, only coarse rock salt is added to the brine.
3. In order for the pickling to be excellent, cabbage must contain a lot of sugar. There are varieties that are most suitable for harvesting, for example, Slava. But the easiest way is to taste the vegetable. If it's nice and sweet, it's perfect. With a rapid fermentation process, there may not be enough sugar in the brine, so sweet cabbage can correct this deficiency.

Classic salting methods

How to pickle cabbage in a jar? There are many recipes for pickling this vegetable. Many housewives prefer classic salting methods, proven over the years.

How to cook crispy cabbage

The recipe for making a crispy product is very simple, but the result exceeds all expectations. The following will be required ingredients for a 3 liter jar:

• carrots – 2 pieces;
• cabbage - a large head of cabbage;
• laurel leaf – 4 pieces;
• black pepper (peas) to taste.

For the brine you will need:

• coarse salt – 2 tablespoons;
• water – 1.5 liters;
• sugar – 2 tablespoons.

Procurement stages look like this:

1. The cabbage cut into pieces is shredded, the carrots are grated on a grater (preferably a coarse one) and everything is mixed.
2. Place the vegetables in the jar and press down a little. When laying, place pepper and bay leaf between the layers.
3. Next, prepare the marinade. The water for the marinade should be boiled and warm, dilute sugar and salt in it. Fill the salad to the very edge of the jar.
4. The neck of the jar is covered with gauze or a lid. Place in a deep plate or bowl (excess marinade will overflow into it).
5. Leave the salad for 3 days to ferment. You should periodically monitor the top layer of vegetables; it should always be covered with marinade.

After 3 days the product is ready for use.

Quick salting method

Many housewives love this method. It is perfect for a family dinner or for unexpected guests, because coleslaw will be ready in 1 hour.

Ingredients for quick pickling:

• white cabbage – 2–2.5 kg;
• carrots – 3 pieces;
• garlic – 5 cloves.

For the brine you will need:

• water – 1 liter;
• rock salt – 2 tablespoons;
• sugar – 100 grams;
• vinegar – 100 grams;
• vegetable oil – 200 grams.

Recipe:

1. Finely chop the cabbage, grate the carrots, finely chop the garlic.
2. Sugar and salt are added to boiling water. Boil for several minutes.
3. When the marinade boils a little, vinegar is poured into it. Remove from heat, add oil and mix well.
4. Vegetables that are previously placed in a jar are poured with hot brine.
5. As soon as the pickling has cooled, the jars with the preparation are put into the refrigerator.

Quick salting for the winter

Today there are a huge number of recipes for pickling this vegetable for the winter. However, many people prefer classic method of preparation. This recipe for making pickled vegetables has been used for a very long time and is passed down from generation to generation.

So to cook delicious snack for the winter in a jar, required:

• carrots – 4–5 pieces;
• cabbage – 5 kg;
• coarse salt - 3 tablespoons;
• bay leaf – 3 pieces;
• spices and herbs.

Cooking steps:

1. All vegetables are chopped: cabbage is finely chopped, carrots are grated. Salt is added to vegetables. In order for them to give their juice, they are lightly pressed with your hands.
2. Place the salted vegetables in a large container and add spices and bay leaves to them.
3. Press down on top with pressure (place a jar of water on a board or plate). In this form, they are left to ferment at room temperature.
4. After about 24 hours, the oppression is removed. Half the salad is placed in another container and mixed. This is necessary in order for excess gases to escape. Leave the vegetables to rest for 2 hours. Afterwards they are sent under oppression again. This is done every day until completely salted.
5. After three days, the marinade settles and becomes light, the foam disappears. Thus, the vegetables are salted, readiness is checked by taste.
6. The finished cabbage is placed in jars and put in a cool place.

How to salt cabbage in jars with additional ingredients

Cabbage is salted not only with the addition of carrots, but also with other vegetables or fruits. Let's look at several popular recipes for pickling vegetables.

Cabbage in jars with tomatoes

For cooking you will need small and ripe tomatoes with a dense texture. Main ingredients:

• cabbage – 10 kg;
• tomatoes – 5 kg;
• salt – 350 grams;
• to taste - dill seeds, currant and cherry leaves, pepper, celery.

Recipe:

1. The washed vegetables are chopped. If the tomatoes are small or medium in size, then leave them whole.
2. Place chopped cabbage and tomatoes in a large container and add salt. Top with berry leaves, dill and celery. In this way, sandwich three layers of cabbage and tomato.
3. Cover the top of the salad with gauze or a clean cloth and place it under pressure. Fermentation and release of vegetable juice should be monitored.
4. On day 4, the salad is transferred with tomatoes into jars and cooled for 12–15 hours.

All, cabbage salad ready to eat.

Pickled cabbage in jars with beets

Guests will definitely like this cabbage with beets, and they will definitely ask for the recipe. To prepare it The following ingredients will be required:

• cabbage – 2 kg;
• beets – 500 grams;
• carrots – 1–2 pieces;
• garlic – 1 clove;
• water – 1 liter;
• sugar – 150 grams;
• salt - 2 tablespoons;
• black pepper – 7 peas;
• bay leaf – 3 pieces;
• vinegar 9% - 150 grams;
• sunflower oil– 3 tablespoons.

Cooking steps:

1. All vegetables are chopped. There is no need to chop the cabbage too finely. Beets and carrots are grated on a coarse grater. Garlic is finely chopped. The vegetables are mixed in a deep container.
2. Sterilize lids and jars. Transfer the vegetable salad into jars and compact lightly.
3. Spices, vinegar and oil are added to the hot marinade.
4. Fill with brine and roll up the lids. Allow to cool at room temperature, then put in the refrigerator.

After 2 days the cabbage is ready to eat.

Cabbage in jars with apples

Apple lovers will surely appreciate this salad. To prepare cabbage with apples, You will need the following components:

• cabbage – 2 kg;
• carrots – 500 grams;
• apples – 4–5 pieces;
• sugar and salt 70 grams each;
• allspice – 10 pieces;
• black pepper – 20 pieces.

Cooking steps:

1. Chop the vegetables, mix with salt, sugar and spices, and press lightly.
2. Wash the apples, remove the core and cut into small pieces.
3. Place vegetables in jars, press lightly, and place apples on top. Thus, we sandwich the vegetables several times. Leave about 5 cm on top to release vegetable juice during fermentation.
4. Leave the prepared vegetables for 3 days at room temperature. In the evening and morning, you should pierce the vegetable salad with a wooden stick to release excess gases.
5. The finished product should be stored in the refrigerator or cool place.

Cabbage in jars with honey and cranberries

This recipe uses honey instead of sugar. You will need the following ingredients:

• cabbage – 1 kg;
• carrots – 3 pieces;
• honey – 1 tablespoon;
• salt – 20 grams;
• bay leaf – 1 piece;
• black pepper – 5 peas.

Cranberry and sunflower oil will be needed just before serving.

Cooking steps:

1. Shred the cabbage and grate the carrots.
2. Place the vegetables in a bowl, add salt. Mix thoroughly, pressing lightly.
3. Next, add the remaining vegetables and ingredients. Transfer the mixture into jars and compact thoroughly.
4. Cover with nylon lids, having previously made holes in them, and put them in the refrigerator.
5. After 24 hours, we take it out and pierce the mixture with a wooden stick, thus releasing the gases from the product.
6. It will take a week to fully prepare. But you should not forget to release gases from the mixture 2 times a day. It is very important!

Before serving, sprinkle the cabbage with cranberries and add sunflower oil.

Features of preparing brine for cabbage

Brine or marinade for sauerkraut- This is a salted solution of water, to which various spices and herbs are often added. But the marinade is also obtained naturally, during the fermentation of cabbage. The main basis of the liquid for pickles is a concentrated salt solution. The concentration directly depends on the amount of added salt. Let's look at some tips for making brine at home.

For pickling

Classic (grandmother’s) cooking method – sourdough using brine. The marinade for this recipe is very quick and easy to prepare. In 1.5 liters of water you need to dilute 1 tablespoon of coarse salt and 2 tablespoons of sugar. The resulting solution is placed on fire and boiled for 2–3 minutes. Pour the cold solution over the vegetables and leave until completely cooked.

For marinating

Pickled cabbage just as tasty and healthy as pickled or salted. Brine plays an important role in it. The preparation is slightly different from the marinade for vegetable sourdough.

You will need the following components for a 3 liter jar:

• sunflower oil – 0.5 cups;
• salt – 2 tablespoons;
• sugar – 200 grams;
• vinegar 9% – 180 ml;
• water – 1 liter.

All vegetables are chopped and placed in layers in a jar, you can add a few cloves of garlic or hot peppers. All components for the marinade dissolve in water. Next, the liquid should be boiled and the hot solution should be poured over the cabbage and vegetables. And within a day the product will be ready for use.

To marinated or salted cabbage It turned out tasty and crispy, it is very important to observe all proportions for preparing the solution.

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

To prepare it you need:

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

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

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

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

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

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

Quick salting

Not everyone is willing to wait almost a week to enjoy delicious salad. In that case, it's worth a try quick salting. According to the recipe, the crispy snack can be eaten after 3 days.

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

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

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

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

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

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

Pickling cauliflower

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

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

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

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

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

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

Korean cabbage

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

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

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

Cabbage with beets

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

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

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

Cabbage with tomatoes

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

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

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

Cabbage in tomato sauce

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

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

Subtleties of salting

To make the finished dish tasty, you need to consider general recommendations while cooking cabbage:

Pickling cabbage in jars is considered the most in a simple way preparing a winter snack, because it does not require special skills and exotic products.

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

Sauerkraut This recipe is very tasty, crispy, and also quite quick to prepare! There is no need to crush it with your hands, since it is fermented in brine. The recipe is very simple and proven over the years!

Compound:

For a 3 liter jar:

• 2-2.3 kg white cabbage (late)
• 2 medium carrots
• 3-4 bay leaves
• a few grinds of black or allspice (optional)

Brine:

• 1.5 liters of water
• 2 tbsp. tablespoons salt (not iodized)
• 2 tbsp. spoons of sugar

Making crispy sauerkraut in brine:

1. Prepare the brine by dissolving salt and sugar in warm boiled water. (By the way, cabbage can be filled only with clean water.)
2. Peel the cabbage from the top leaves, cut into several parts and chop with a knife, on a grater or in a food processor, depending on what you have.

   Shredded cabbage for fermentation

3. Grate the carrots on a coarse grater.

   Grated carrots

4. Mix cabbage with carrots.

   Cabbage and carrots for fermentation in brine

5. Transfer this mixture to a clean jar, compacting it slightly (but not too much). Place a few bay leaves and peppercorns between the layers.

   Making crispy sauerkraut

6. Pour brine into the jar so that it completely covers the cabbage. (Depending on how you cut it, finely or coarsely, you will need 1.2-1.5 liters of brine.)

   Filling with brine

   Cabbage in brine

7. Loosely cover the jar with a lid or cover it with a bandage folded several times. Place in a deep plate, as during fermentation the brine will rise and overflow.

   Making delicious sauerkraut

8. Leave in the kitchen for two to three days. Make sure that upper layer the cabbage was not left without brine (when this happens, just tamp it down a little with a spoon). It is also advisable to sometimes pierce it with a wooden stick to the bottom so that the gas comes out. The fermentation time for cabbage depends on the temperature. If the kitchen is warm, the cabbage will be ready in two days. However, heat, as well as low, has a bad effect on the fermentation process (for example, mucus may appear), it is best when it is around 20 ºС.
9. When the sauerkraut is ready, place it in the refrigerator.

That's all! You can make various salads, fillings for or from sauerkraut, or simply season it with oil and serve.

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Bon appetit!

Julia author of the recipe