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Cabbage is an inexpensive and especially valuable source of vitamins and trace elements necessary for humans. The vegetable is popular with ordinary housewives and professional chefs of elite restaurants. It is not only used fresh, but also canned, fermented, pickled. Salted cabbage in banks is the most simple and an effective way to preserve the quality and benefits of the product in everyday life. We will try to describe various recipes for preparing such winter preparations later in the article. Using our tips and tricks, even a novice cook will be able to prepare a delicious cabbage appetizer with their own hands for the whole winter.
Pickling in jars
Sauerkraut is especially useful. The thing is that during the fermentation process, the vegetable produces a large amount of vitamins P and C. You can ferment cabbage in 3 liter jars in different ways. Dry sourdough and fermentation recipes in brine There are many. We will try to give the most famous, "basic" recipes, which can be supplemented with some ingredients at the request of the culinary specialist.
Classic dry sourdough recipe
Our ancestors used only the most essential products for fermentation: cabbage, carrots, salt and sugar. The amount of all ingredients can be selected individually to taste, but general recommendations are as follows: for pickling one large head of cabbage, you will need 1 carrot, 1 tbsp. l. sugar and the same amount of salt.
The process of making delicious sauerkraut is quite simple:
- Chop the cabbage finely;
- Place the crushed product in a large bowl or basin. Season with salt and mash the already salted cabbage with your hands until it gives juice. A sufficient amount of juice and translucency of cabbage slices indicate the readiness of the main vegetable.
- Peel the carrots and wash thoroughly, then chop on a coarse grater.
- Add carrots and sugar to the main vegetable. Mix all ingredients thoroughly.
- Put the finished cabbage in a three-liter jar, tightly tamping each new layer. As a result, the product must be completely covered in juice. If necessary (in the absence of free juice), oppression should be put on top of the product.
- Under room conditions, the fermentation process actively lasts 3 days. All this time, a gas with an unpleasant odor is emitted. It periodically needs to be released from the thickness of vegetables. To do this, pierce the cabbage with a knife or the thin end of a long spoon 2-3 times a day.
- After 3 days, the fermented product can be corked with a nylon lid and placed in a refrigerator or room with a temperature of + 1- + 50FROM.
During the fermentation process, it is important to regularly taste the resulting product. This will allow you to prepare a moderately salty and sour snack for the winter. The above recipe, if desired, can be supplemented with fresh cranberries, caraway seeds, dill seeds, or even fresh mountain ash.
Sourdough using brine
The dry fermentation method requires special care from the culinary specialist: if you knead a chopped vegetable for too long, it will become soft and slimy during the fermentation process. You can avoid such a nuisance when using brine. For cooking always crispy sauerkraut you will need 1 head of cabbage weighing 2.5-3 kg, 300 g of juicy and sweet carrots, several bay leaves, peas of allspice (allspice) in the amount of 10-12 pcs. 1 tbsp. l. sugar, a liter of water and 2 tbsp. l. salt must be used in the preparation of brine.
Now let's talk in more detail about how to salt cabbage according to the proposed recipe:
- The first step is to prepare the brine by adding salt and sugar to boiling water.
- Grate the carrots. Chop the cabbage peeled from the top sheets.
- Mix the vegetables in a large container, then place them to the bank volume of 3 liters. Place bay leaves and peppercorns in the vegetables.
- Pour tightly packed cabbage in a jar chilled brine... The container should be closed with a suction capron cap. 2-3 times a day from the thickness of the cabbage, it is necessary to release the accumulated gases.
- After 3 days of leavening, the jars with the sour product are placed in a cool room or refrigerator.
The choice of this or that method of fermentation depends on the preferences of the hostess, but the taste and benefits of winter harvesting in any case will delight the consumer.
Another recipe and an example of how to ferment cabbage in a jar is shown in the video:
Salted cabbage in jars
In large 3-liter jars, you can not only ferment, but also salt, pickle cabbage. Many housewives use this option for preparing winter preparations, so it was decided to give in the article some of the best and most interesting options for making cabbage pickles.
Salting vegetables in chunks
Shredding cabbage with a knife for a long time, and not every housewife has a special vegetable cutter. And if you don't want to waste your time on painstaking grinding of a vegetable, then you can prepare a healthy pickling by cutting the cabbage into pieces.
To prepare a lumpy, pickled winter snack, you will need cabbage, 300-400 g of carrots, 1 head of garlic, 150 g of sugar, half a glass of vinegar (9%). Also, the salting will need to include 1 liter of water, 2 tbsp. l. salt and 100 ml of oil.
Salt cabbage in jars for the winter according to the given recipe is necessary as follows:
- Peel and chop the carrots.
- Remove small heads of cabbage from the top green leaves and chop in pieces.
- Fill the jars with cabbage, sprinkling each layer with chopped carrots and garlic.
- To prepare the brine, add sugar, oil, salt and vinegar to boiling water.
- Pour hot brine into filled jars and seal the containers tightly with a lid.
Store such salting in a cool place. One of the secrets of cooking cabbage in a jar is the density of the vegetables: the pieces of cabbage will not be salted enough if the pieces are put too tightly together. Subject to the recipe and basic rules, as a result of salting, a very tasty, fresh and very useful product will be obtained, which will retain its quality throughout the winter.
Holiday Snack Recipe
White cabbage is naturally relatively neutral in color and taste. You can make it more appetizing with spices and beets. So, the recipe proposed below allows you to prepare a very beautiful and tasty appetizer, which will always have to the festive table.
To prepare a festive cabbage snack, you will need the head of cabbage itself, 10-12 garlic cloves, 2-3 medium-sized beets. From spices, you should use 2 tbsp. l. salt, a dozen peppercorns, 2 tbsp. l. sugar, a few bay leaves and half a glass of apple cider vinegar, water.
Salting is quite simple:
- Cut the cabbage into slices. Small heads of cabbage can be divided into quarters.
- Garlic and beets and peel and cut into wedges.
- Put the pieces of vegetables in a 3 liter jar. Each layer must be shifted with beets and garlic.
- Add spices to boiling water. Pour the brine into jars. Cover the containers with a plastic lid. Marinate the product at room temperature.
The uniqueness of this recipe lies in the simplicity and speed of preparation. So, a salted product can be served on the table after 4-5 days. The color and taste of the appetizer will surely surprise and delight all tasters.
Spicy appetizer according to the Georgian recipe
Fans of spicy food should definitely pay attention to the recipe below. It allows you to prepare a tasty, salty and very spicy snack for the winter from simple and affordable products.
For the preparation of a spicy snack, you will need small cabbage heads, 1 beet and 1 hot pepper. Garlic, celery greens, vinegar and salt will also add spice to the dish. Spices can be used to taste, but, as a rule, 4 garlic cloves, 1 tbsp. l. salt, 100 g of herbs and 2-3 tbsp. l. vinegar (9%).
The process of preparing a spicy snack for the winter consists of the following stages:
- Cut the cabbage into cubes, keeping the sheets tight.
- Beets, garlic, peel, cut into thin slices.
- Peel the hot peppers and chop finely with a knife.
- Put the vegetables in jars in rows, sprinkling each of them with garlic.
- Prepare the brine from water, salt and vinegar.
- Pour the pickles with hot brine, cover the jars with a lid and marinate for 2 days.
The proposed recipe for salting cabbage does not allow the finished product to be stored for a long time, therefore, after 2 days of pickling, the jars should be placed in the cold and gradually emptied.
A vivid example of how to pickle cabbage in a jar can be seen in the video:
A simple recipe will allow you to quickly and easily prepare a delicious snack for the winter at home.
The original recipe for salted cabbage with tomatoes
There are different ways of salting cabbage in jars, but the most original of them is, perhaps, the recipe with the addition of tomatoes. The main ingredients in this recipe are cabbage heads 5 kg, ripe tomatoes 2.5 kg and salt 170-180 g. Dill seeds, currant and cherry leaves, celery and hot pepper pods should be used as spices.
To understand how to pickle cabbage for the winter according to the proposed recipe, the following description will help:
- Wash the vegetables. Chop the cabbage, cut the tomatoes into several pieces.
- Put the pre-salted vegetables and spices in a large container in thin layers.
- Put a piece of clean cloth on top of the food and press down on top with pressure.
- For 3-4 days, vegetables secrete juice and ferment at room temperature. At this time, it is necessary to mix them periodically.
- Put the salted cabbage in clean glass jars, seal them with a lid and refrigerate.
Salted cabbage with tomatoes it always turns out very tasty and original. The appetizer can be consumed as a stand-alone dish or used in the preparation of various culinary dishes.
Knowing good recipes, it is quite easy to salt jars of cabbage. Using the right ingredients in the right proportions is the key to making a simple, healthy and tasty snack. At the same time, three-liter cans are always at hand. Capacious containers can be simply stored in the refrigerator or on the shelf of the cellar. Glass does not affect the taste of the product and allows you to personally observe the fermentation or pickling process.
