Every housewife wants to know how to ferment cabbage so that it is crispy and tasty.
After all, this preparation is a real lifesaver for your table in winter.
With sauerkraut you can cook various vegetable salads and vinaigrettes, pie fillings and, of course, the famous Russian cabbage soup.
Today we will tell you how to salt cabbage so that it crunches, and everyone who tries it compliments your culinary art.
Pickling crispy cabbage in brine
Most the right way The way to salt cabbage to make it crunchy is to cook it in brine. Because according to this recipe, you don’t need to crush it to release the juice.
- 2-2.3 kg cabbage
- 2 medium carrots
- 3-4 bay leaves
- a few peas of black or allspice, optional
Brine:
- 1.5 liters of water
- 2 tbsp. tablespoons coarse non-iodized salt
- 2 tbsp. spoons of sugar
How to ferment cabbage for crunch:
1. Prepare the brine by dissolving salt and sugar in warm boiled water until the grains disappear.
2. Peel the cabbage from the top leaves and chop it with a knife or in a food processor.
3. Grate the carrots on a coarse grater. Mix cabbage with carrots.
4. Transfer to a clean jar, tamping down slightly. Place a few bay leaves and peppercorns between the layers.
5. Pour brine into the jar until it completely covers the cabbage.
6. Cover the jar loosely with a lid or several layers of gauze. Place in a bowl because the brine will rise during fermentation and may overflow.
7. Leave it to ferment in the kitchen for 2-3 days. See to top layer cabbage was covered with brine. Once a day, pierce the cabbage in the jar with a thin wooden stick.
Whether the cabbage is ready is determined by the taste; you should like it, but be a little under-fermented.
How to salt cabbage to make it crispy
Ingredients for 3 liter jar:
- cabbage - medium head
- carrots - 1 medium
- salt - 20 g per 1 kg of cabbage
- 3 tbsp. spoons of sugar
- caraway or dill seeds
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How to pickle crispy cabbage recipe:
1. The cabbage is shredded into equal, not too thin strips and poured into a large container.
2. Grate the carrots on a coarse grater. Add it to the cabbage. Put salt and spices there.
3. Mix everything, but do not knead. And place it in the jar, pressing it down to about 7-8 cm to the top.
4. Add a little boiled water to cover the cabbage.
You don’t have to add water, but if after 24 hours the cabbage hasn’t released required quantity juice, then you need to add boiled water.
5. Place the jar of cabbage in a clean, deep bowl in case the brine spills out. It must be poured back into the jar.
Cabbage ferments for 3-4 days. At the same time, pierce the cabbage every day with a long stick to the bottom so that accumulated gases escape.
6. After this time, drain the brine from the cabbage into a deep plate, add sugar to it and stir until it dissolves. Pour back into the jar.
If you add sugar right away, the cabbage will become more acidic and will not be stored for as long. You can add sugar to taste when serving.
7. Cover the cabbage with a lid and place it in the refrigerator or cellar.
You can start eating the preparation in a week. At this point, nitrates turn into nitrites and become less harmful to the body.
1. The required amount of lactic acid, due to which cabbage is fermented, it gains from natural sugars, greatest number which occur only in late autumn. Therefore, in the old way folk calendar It is recommended to engage in salting only after the Day of Intercession (October 14).
2. The cabbage must not be frozen, otherwise it will turn out soft; when cut, the stalk is light; the dark stalk has been in the warehouse for a long time.
3. On women's critical days, cabbage is not salted; it turns out sour, soft and covered with mucus.
4. The same will happen if you salt on a full moon or on a waning moon. Only on the waxing one, ideally on the 5th or 6th day after the new moon.
5. There is a sign that sauerkraut should be done on men's days of the week - Monday, Tuesday, Thursday. It is also recommended to add salt only on days that have the letter “P” in their names, that is, Tuesday and Thursday.
6. Put a little carrots, 1 piece per 3-liter jar, otherwise the cabbage will be soft.
7. If you salt cabbage with cucumbers, they will be crispy and very tasty, but the cabbage itself will only be used in stewing, cabbage soup and borscht.
There are different options pickled cabbage in jars and we recommend that you familiarize yourself with all of them, because in winter such preparation can be used both as delicious snack, so during the preparation of vinaigrettes, salads, pies, borscht and other pickles.
Salting cabbage in jars for the winter
Before you even start chopping or chopping, you need to learn a few rules that will help you end up with a tasty and crispy snack. You should take only late varieties for pickling, which are not frozen, and prepare them only after October 14 (Pokrova). Housewives recommend choosing those days for work that have the letter “r” in their names.
Chop a medium-sized head of cabbage (this amount will be enough to fill a three-liter bottle), pour into a large container. Grind a medium-sized carrot on a coarse grater; you should not chase the quantity of carrots, because if you have too much of it, the product will turn out soft.
Add carrots to the bowl as well, add dill or cumin if you like these grains. Please note that the contents of the vessel should not be rubbed with your hands. Mix all the ingredients and place in a bottle, pressing well. There should be 8 cm of free space left to the top. Pour in a little boiled water - enough to cover the cabbage. However, you can not add water, but it is quite possible that after a day there will not be enough cabbage juice in the bottle, in this case you just need to pour a little boiled water.
Place the bottle on a plate that will collect excess cabbage juice and prevent it from spilling onto the table. This excess will need to be returned to the container. It will be salted for 3-4 days, during this period it is necessary to pierce the contents every day with a long, clean stick - this will release accumulated gases.
After this time, put the brine into another bowl and add 3 large tablespoons of granulated sugar, be sure to stir so that it dissolves properly. And again pour the liquid into the cabbage, now all that remains is to seal it with a lid and place it in the refrigerator (you can also put it in the cellar). It should be noted that you will be able to taste the finished product 7-8 days after the start of preparation.
Salting cabbage in jars in brine
First of all, you need to chop 5 kg of young cabbage, as well as 1 kg of carrots. Please note that the success of the entire enterprise will depend on the fineness of the cutting, which is why if you are going to regularly please your family with this workpiece, then you should purchase a shredder knife.
Place the slices in a deep saucepan, add half a glass of salt (it should not be iodized), stir, pressing a little with your hands - this will allow the vegetables to release their juice more easily.
Place the prepared vegetable mixture into jars, fill with pre-prepared brine, but do not add to the edges of the jar. Place the filled container in deep trays, because the liquid will probably spill out during fermentation. The container should remain open in the room for 2-3 days, and it is recommended to regularly release the gas formed during fermentation - to do this, pierce the contents of the container with a stick or fork.
On the fourth day (after the end of fermentation), it will be necessary to pour the required amount of brine, seal it with a plastic lid and put it in the refrigerator, where the workpiece will be stored; no sterilization is required.
Pickling cabbage in jars with beets
Cut the head of white cabbage quite large, but keep in mind that the pieces should fit normally through the neck of the container. Peel a couple of beets and carrots, cut into small cubes or pieces of another shape - your choice.
Place a hot pepper, 10 black peppercorns, half as much allspice, an umbrella of dill, a couple of bay leaves, a tablespoon of cumin, and a couple of celery sprigs at the bottom of a pre-sterilized jar. Place the chopped vegetables tightly on top of this spicy “pillow”.
To properly prepare the filling, you need to add 0.5 cups of vegetable oil and sugar to 1.5 liters of water, and you also cannot do without a couple of large spoons of salt. Boil this whole mixture, and after a minute, remove from the stove and pour in 0.5 cups of 9% vinegar, stir.
Fill the containers with this filling, while still hot, cover with a lid and sterilize for 30 minutes. After sealing, the jars should be turned over and left for a couple of days interesting position and leave. The workpiece should be stored in a cool place until winter.
Prepare and - it is extremely useful.
Quickly pickling cabbage in jars
Perhaps what awaits you simplest recipe cold pickling cabbage in jars, and if you strictly follow all the rules, then in a few days (usually 3-4) you will be able to enjoy the taste of an amazing winter snack.
So, what will it be quick salting cabbage in a jar? Slice the cabbage leaves as thinly as possible to create thin “ribbons.” Pour a liter of already boiled cooled water, add 2 tablespoons of sugar and salt (it should not be iodized).
Lay out the small cabbage slices and lightly compact them with your hands, don’t worry and don’t crumple too much, now there is a lot of product, but over time it will settle on its own.
Place the bottles in a deep tray (do not cover it with a lid) and leave the preparation right in the kitchen. After the cabbage has settled, you will need to pour in just a little brine so that it stands at the edge of the three-liter bottle, close the lid and place in the refrigerator.
Recipe for pickling cabbage in a jar using pressure
We will tell you, using oppression. Wash the head of cabbage thoroughly and remove the outer leaves. Cut into halves and chop very finely. Place the slices in an enamel bowl and knead them with your hands as you knead dough - the slices themselves should become translucent, and some cabbage juice will be released. At the same time, add salt little by little (adjust the amount to your liking), this will also make it easier and faster to mash. Please note that in the end the product should be a little saltier than required, because when it sours, the excess salt will disappear. To start the fermentation process, also add granulated sugar - not very much, no more than a tablespoon for the entire head of cabbage.
Peel and grate a medium-sized carrot on a coarse grater. Please note that you cannot mash these two vegetables together, because then the result will be tasteless; add carrots only at the moment of placing them in glass containers. Mix everything carefully, and when the vegetable mixture is laid, put pressure on it.
For a small volume, you can use the most ordinary nylon lid in its role - press it in well, compacting the contents. This manipulation will have to be done more than once, because the gases that are formed during fermentation will try to push it out. Without using pressure, the workpiece will turn out soft and loose, but our goal is crispy and dense cabbage. You will end up with quite a lot of vegetable juice - you should not pour it out.
Place a filled bottle in a cup or plate, and place a cup of cabbage juice next to it so that the juice also ferments. At room temperature The cabbage will ferment for 3 days. The most important thing during this period is to free the workpiece from accumulated gases in the morning and evening. The smell, of course, is not the most pleasant, but the most important thing is not to leave the gas inside, it will ruin your efforts. When the contents are pierced, the nylon cover will need to be removed and then put back, because this is your oppression. If a lot of liquid forms, it should be poured into a jar. After the fermentation period, a little viscous, slimy juice will form - don’t worry, this is what should happen.
IN last time pierce the contents, remove the oppressive lid, pour in the juice and close with a nylon lid, store in the refrigerator. So you have become familiar with the intricacies. By the way, that's not all, if you have some cabbage juice left, do not pour it out, and also place it in the refrigerator. If after a couple of days in the bottle all the liquid is absorbed into the cabbage, then pour it there too so that the preparation turns out crispy and juicy.
Recipe for pickling cabbage in jars for the winter
You can pickle this vegetable and it’s enough in large pieces, if you don't want to bother with chopping. Cut the head of cabbage, place the pieces in jars, alternating each row with chopped garlic and grated carrots. A three-liter bottle will require a head of garlic. Please note that there is no need to compact the vegetables too much.
To prepare brine for 1 liter of water, take 150 g of granulated sugar, 2 large heaped spoons of salt, 100 g of vegetable oil and 9% vinegar.
Methods for pickling cabbage in jars may be different, but you will probably find them useful possible options preparing mixtures for pickling (all given per 10 kg of cabbage and 200-250 g of salt):
1. 100 g of dried juniper berries, 25 g of dill or caraway seeds.
2. 250 g carrots, 400 g parsnip root.
3. 500 g apples, 25 g dill or caraway seeds.
4. 300-500 g apples, 200 g red rowan berries, 25 g dill or caraway seeds.
5. 100 g carrots, 200 g cranberries, 25 g dill or caraway seeds.
So now you know. As for the advantages of this “can” method, it is simply convenience for city residents. The jars are easy to store, the quantity of the product is small, which is why there is simply no time for it to spoil. If you use salting in barrels, you must be prepared for the fact that the contents will require regular care - you need to wash the crosspiece, bending and cotton fabric from time to time. In addition, the contents very often begin to mold - you cannot miss this moment. As for the taste of the “canned” preparation, it is in no way inferior to the “barrel” one. With a little effort, you get a worthy snack and an ingredient for preparing a wide variety of dishes.
1. Spicy cabbage instant cooking- 15 minutes!
Very quick cabbage - 15 minutes and you're done!
Preparation:
We take three kilograms of cabbage at the rate. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze 3-4 cloves of garlic from the garlic. Mix everything.
Making the marinade:
We put one and a half liters of water on the fire. Add 200 grams of sugar, 3 tablespoons of salt (without top),
250 gr. sunflower oil. When it boils, pour in 200 gr. vinegar 9%. It should boil for 2-3 minutes.
The marinade is ready.
Pour the hot marinade over the cabbage (This softens the cabbage a little. But only a little. So don’t be afraid to pour it hot, right from the stove. The cabbage will sit in this marinade for 2 hours. And you can eat it. Now many people do cabbage this way. Previously, they did it in the usual way, I had to wait until it fermented and began to sour.
And this method is fast. Cabbage is tasty and full of vitamins. CRUNCHY!!! Mix. Let it stand for 2 hours. Mix again and pack into jars.
Very tasty and healthy!
2. Cauliflower in marinade
I've been making this cabbage for a long time. This bright, undoubtedly original and very tasty preparation will delight those who love cauliflower, just like me.
Cabbage has interesting taste- sweetish and at the same time with a slight sourness.
Wash cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 liter jar, between the layers put 1 peeled, washed and chopped carrot, 1 sweet pepper, hot pepper to taste, celery stalks or root.
You can add other vegetables.
Marinade:
3 tbsp. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,
a couple of bay leaves, a few peas of allspice.
Bring the marinade to a boil and pour it over the vegetables. Cool. Keep in the refrigerator for 2 days and then enjoy the taste. I really love this cabbage.
3. “Delight” (especially for NON-zucchini lovers)!
This recipe is amazing for many reasons:
1. It’s very easy to prepare, with minimal effort on your part.
2. it turns out very tasty, delivering maximum pleasure
3. the most important thing!!! This salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has yet guessed what the salad was made from the first time - EVERYONE says “SOOO delicious pickled...CABBAGE!!!”
3 kg of already peeled (!) zucchini, 0.5 kg of onions, 0.5 kg of carrots.
Grate carrots and zucchini on a Korean grater. this is a must (!). otherwise your secret will be revealed.
Cut the onion into thin half rings.
Add to vegetables: 1 tbsp. sugar, 2 tbsp. raises butter (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt
Mix all this in a large container carefully and lovingly with your hands, immediately put it into jars (0.7-liter is most convenient) and wipe for 15 minutes.
All!!! I've been writing longer than I've been doing. Very fast. Vitamins are preserved. Zucchini (aka cabbage) is crunchy. The main thing is SOOO delicious. With some good vodka and some shish kebab (or just some potatoes) - he'll go crazy!
4. Marinated cabbage rolls with spicy carrots!
Recipe by Natalia Molchanova.
Our cabbage rolls will be ready a day after they have been left in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For the marinade:
- 0.5 l of water, 1/4 tbsp. sunflower refiner oil (maybe a little less)
- 2 tablespoons salt (or to your taste), 1/2 cup granulated sugar (or to your taste)
- 2/3 tbsp vinegar (or to your taste), allspice - 3-4 peas
Mix, heat until boiling. Turn off the heat and pour in the vinegar.
Place a small head of cabbage (about 1-1.5) in boiling water, and gradually disassemble it into leaves, in the same way as for preparing regular cabbage rolls. The leaves should be slightly soft.
Place on a plate and cut off any thick spots with a knife.
Grate the carrots on a Korean grater, season with marinade, stir and let it brew for at least half an hour. Sprinkle with sesame seeds.
Marinade: sesame oil, vinegar, salt, sugar, garlic, a mixture of peppers (mustard seed, coriander, allspice, black pepper, red pepper).
Place the carrot filling on the cabbage leaf and roll it into a cabbage roll. If the leaves are very large, you can divide them into several parts.
Place the cabbage rolls in a deep container, add 2-3 bay leaves and pour in the chilled marinade.
Place under a press and leave to marinate for a day at room temperature.
Then put it in the refrigerator.
5. Pickled cabbage
The cabbage turns out crispy and incredibly tasty!
Ingredients:
- 2 kg cabbage, 3 carrots, 3 beets
For the marinade:
- 0.5 liters of water
- 3 heaped tablespoons of sugar
- 3 level tablespoons of salt
- 1/2 cup sunflower oil
- a pinch hot pepper ground
- 2 bay leaves
- 3/4 cup vinegar
- 1 head of crushed garlic
Preparation:
1. Chop the cabbage.
2. Grate carrots and beets.
3. Cook the marinade: boil everything for 10 minutes.
4. Mix with cabbage, place in jars and sterilize for 10 minutes.
6. Salad "Simply GENIUS!"
Girls... so delicious... the tomatoes are fresh, the cabbage is crunchy....
You will need:
1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots
If you don’t have any vegetables, then take 2 kg. another vegetable.
Cut everything into a salad, grate the carrots. Mix all the vegetables.
And add there:
rast. oil -200g. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons
Mix everything. Put on fire. Bring to a boil and simmer for exactly 2 minutes.
Immediately pour into jars. Roll up. Wrap up.
7. Pickled cabbage with beets
Pickled cabbage is an excellent appetizer and a good addition to many main courses, and preparing such cabbage is easy and simple. Please your loved ones with such delicious cabbage!
Ingredients:
Cabbage - 2 kg, Carrots - 2 pcs, Beetroot - 1 pc
For the marinade:
Water - 1 l, Sugar - 150 g, Salt - 2.5 tbsp, Sunflower oil- 150 g
Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head
Cut cabbage weighing 2 kg into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots and 1 large beet. Mix all this and put it in a saucepan. It turns out a lot.
For the marinade, mix water, sugar, salt, oil, bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the hot marinade into the cabbage in a saucepan, cover the top with a plate without any weight (press down a little with your hand first so that a little of the marinade appears visually on top, then it will fit under the plate on its own).
Leave for a day at room temperature. You can use it every other day. Spicy lovers can add pepper and chili for spiciness.
8. Bomb cabbage
Ingredients:
-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets.
Marinade:
150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar
2 tbsp. - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water
Preparation:
1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar.
2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour boiling marinade over cabbage.
3. Ready in the morning! You can eat!
9. Pickled cabbage (large leaves)
Preparation:
Cut the cabbage into large squares so that you get “stacks” of cabbage leaves. Grind one carrot on a grater. Cut one hot pepper in half (this is for spicy lovers). Carefully place the “stacks” in a jar, sprinkle with carrots. Place a hot pepper in the middle of the jar (for those who like it spicy). Do not compact the cabbage. Fold loosely.
To prepare the brine at the rate of
for one 3-liter jar:
Boil 1 liter of water. Add 1 cup sugar, 2 tablespoons salt
After cooling, add to the brine: 1/3 cup 9% vinegar
Pour the brine into the jar. Place the jar in the refrigerator. After three days, the white cabbage is ready,
sweet, tasty, crispy. (Tatiana Zubchenko)
10. Sauerkraut
I would like to bring to your attention my favorite recipe for fermenting cabbage.
This recipe is good because at any time you can very quickly (literally 2-3 days) ferment a small amount of cabbage and then store it in the refrigerator.
Show in full..And this is important in city apartments, where there is catastrophically little space for storing canned food, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.
So the preparation:
- Fill a 5 liter jar tightly enough with shredded cabbage + carrots (I grate it on a coarse grater)
- pour in pre-prepared COLD brine (dissolve 3 heaped tablespoons of salt in 2 liters of BOILED water);
- the cabbage is fermented in a warm place for two days, so that there is no bitterness, be sure to periodically pierce it, releasing the accumulated gas (I think everyone knows this);
- on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it;
- fill it with already sweetened brine and put the jar in the refrigerator, by evening the cabbage is ready.
A small nuance... in warm conditions, cabbage quickly ferments, but if the apartment is a little cold, the process will take a little longer.
If you didn’t drink the brine faster than the cabbage ran out (and that’s exactly what happens with us), then you can cook wonderful sour cabbage soup with it.
I wonder how many dishes can be prepared from white cabbage? Cabbage is used in salads, soups, appetizers, and as a filling for pies. Cabbage is good fresh, stewed, or boiled. And, of course, we all love crispy, juicy salted cabbage! And here's what's interesting - vitamins salted cabbage do not disappear, it contains approximately 30 mg of vitamin C per 100 g of product, this is half daily norm. In addition, cabbage contains a lot of potassium, which has a very beneficial effect on muscles, including the heart muscle. And cabbage fiber promotes intestinal motility. The only limitation is that salted cabbage is not recommended for people with high stomach acidity.
So, let's start pickling cabbage in jars for the winter. I will show you a very simple method of pickling, the cabbage always turns out excellent - juicy and crispy. And I also have one “secret” - for the winter I salt cabbage only during the waxing moon, maybe my experience will be useful to someone. It is better to take “pickled” varieties of cabbage, but I also salted regular, store-bought cabbage. We also need carrots and salt.
We chop the cabbage thinly in a way convenient for you, I cut it with a knife.
Three carrots on a coarse grater.
Now let's start salting the cabbage. I poured 3 liters of water into the pan and added 300 g of salt. We use regular salt, not fine salt. And remembering the ratio is very simple: for 1 liter of water - 100 g of salt. If you salt a lot of cabbage at once, take a 5 liter pan and add 500 g of salt.
Mix the salt in the water thoroughly and add the first portion of cabbage into it. Add enough cabbage to cover it all with water.
Let's note the time, keep the first batch of cabbage in salt water for 10 minutes. Wash the jars with soda. We spread the cabbage with our hands, removing it from the pan, without squeezing it. Arrange the layers with grated carrots.
Press the cabbage and carrots tightly into the jar with your hand or a wooden masher.
When the cabbage is compacted, juice is released; it should reach the very top of the jar.
Place the next batch of cabbage in the same brine, but we’ve been holding it for 15 minutes. During this time, cut the next portion of cabbage. Keep the third batch in brine for 20 minutes. From 2 kg of chopped cabbage I got 1 liter and one 1.5 liter jars. We cover the jars with lids and place them in deep plates or on a tray, because within 1-2 days the brine will leak out of the jars. Salting cabbage in jars for the winter is almost complete.
Leave the jars at room temperature. When the brine stops leaking, we will close the jars with lids and store them anywhere - at room temperature, in the pantry, and in the cellar.
Juicy, crispy, very tasty salted cabbage is ready for the winter! You can try cabbage after 2 days. With chopped onions, With vegetable oil, with rye bread - incredible pleasure! You can add dill or caraway seeds. Bon appetit!
