Quickly pickling cabbage in a three-liter jar - this method is very good because it does not require much time for pickling, and the cabbage does not take up much space and is always ready to serve.
The beneficial properties of cabbage are probably known even to children, but few people know that during the fermentation process the vitamin value of this vegetable increases almost 20 times. It produces a large number of microorganisms (probiotics) beneficial to humans.
But often, to prepare for future use such a valuable product as sauerkraut, it doesn’t work out, either due to lack of storage space, or not enough time. Therefore, we offer you two wonderful, very simple recipes quick salting of cabbage in a small volume, in a three-liter jar. The salting method is very simple and will not take up much of your precious time and effort.
Delicious instant cabbage
Ingredients:
- White cabbage - one kilogram;
- Medium-sized carrots - one piece;
- Garlic - 3-4 cloves.
To prepare the marinade:
- Clean water - 1 liter;
- Sugar - 0.5 cups;
- Salt - two tablespoons;
- Table vinegar - 1 glass;
- Vegetable oil - half a glass.
Preparation:
We wash the white cabbage, remove a few of the top leaves and cut into fairly large pieces.
We clean and wash the carrots. Take a large grater and grate the carrots on it. You can also cut the carrots into small cubes - this is at your discretion.
We do the same with garlic as many do. culinary recipes: peel and chop with a knife as finely as possible.
Place cabbage in a pickling container, alternating it with carrots and garlic.
The vegetables are laid out, and it’s time to start marinating. Mix 1 liter in a suitable saucepan clean water with 2 tablespoons of salt and half a glass of sugar. Mix everything well, dissolve sugar and salt. Add vegetable oil and place the pan on the fire. Bring the marinade to a boil, remove from heat and immediately pour in 1 glass of table vinegar and stir. Pour the hot marinade over the vegetables in the jar.
We leave the cabbage for one day at room temperature, after which you can enjoy its taste. Cabbage prepared in this way should be stored in the refrigerator. 
Quick pickling of cabbage without vinegar
Ingredients:
- White cabbage - 1 fork;
- Medium carrots - 1 piece;
- Pepper - 10-15 peas;
- Bay leaf - 4-5 pieces.
For the brine you will need:
- One liter of clean drinking water;
- One tablespoon of salt;
- Half a tablespoon of sugar.
Preparation:
Prepare the cabbage, remove damaged leaves, wash and chop. You can use various types of shredders or simply cut with a knife.
We also prepare carrots. We clean, wash thoroughly and then grate on a coarse grater. The amount of carrots can be adjusted according to your taste; if you like, add more. With more of this vitamin-rich vegetable, the salad will take on a beautiful bright orange hue, but such a salad will not be stored for long. Because of large quantity carrots, it will quickly peroxidize, so it will need to be consumed faster.
In a suitable bowl, mix shredded cabbage with carrots. Then we tightly pack our vitamin salad into a jar, don’t forget to add bay leaves and pepper.
The jar is filled, let's move on to the brine. Dissolve one tablespoon of salt and half a tablespoon of sugar in 1 liter of clean water and our brine is ready.
Pour the prepared brine over the cabbage and leave to ferment for two days at room temperature. During fermentation, the amount of juice will increase and it will spill over the edges of the jar, so you need to put the jar in a deep bowl so as not to cause a “flood” in the kitchen.
After two days the cabbage will be ready, cover it with a lid and place it in the refrigerator.
Before serving, season the cabbage with vegetable oil and add finely chopped herbs - at your discretion: onion, parsley, dill.
Bon appetit!
Nov 3, 2017 admin
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Do you suddenly want to eat delicious salted cabbage? Have you decided to surprise your loved ones with a new appetizer? Do you like freshly salted, crispy cabbage? This means you need to read several recipes for quick pickling of cabbage, choose the one you like best, or several at once. And start cooking! How to salt cabbage in a fast way so that it is healthy, tasty and original? Take the necessary ingredients and start cooking right now. Let's look at a few recipes. Please note: a snack using vinegar is not recommended for people with gastrointestinal tract diseases, liver diseases, or following any diet. Try to combine taste and benefit, enjoy the snack, but not harm your health. There are great options without vinegar.
Only cabbageAn interesting recipe can be offered to lovers of a snack made from cabbage alone, without any additions. The flavors will not mix, you will be able to enjoy all the flavors of cabbage. You will need:
- 1 medium-sized head of cabbage;
- water – 1 liter;
- fine salt – 1 tablespoon;
- sugar – 1 tablespoon;
- a little dry dill (it is advisable to use whole “panicles” with seeds rather than dill powder).
- The cabbage must be carefully peeled from the top leaves, cut into several parts and the stalk removed. True, some connoisseurs of cabbage and the stump eat it with pleasure, but if you don’t usually eat it, you need to take into account that the stalk can give off an unwanted bitterness.
- Cut the cabbage into thin strips so that it resembles vermicelli. Cut some of the pieces, approximately 1/6 of the entire cabbage, into wider strips. As a result, you will get a kind of “cabbage platter”: pieces different widths will differ in taste, wide plates crisp better and are a little less salty.
- After cutting all the cabbage, be sure to squeeze it with fine salt right on the table. The cabbage should begin to release juice. After this, immediately form a slide out of it and compact the mass a little.
- Place a few sprigs of dill in the jar, but not too many, otherwise the brine will become bitter. Two or three medium branches are enough.
- Boil water with salt.
- Place all your cabbage in the jar, but do not pack it too tightly, otherwise the brine will not soak it well.
- Pour boiling brine over the cabbage.
- Close the jar with a regular plastic lid and leave for 3-5 hours. It all depends on your preferences. If you want to get very soft cabbage, as after long-term pickling, you can wait 6 hours. But if you like a little crispier, denser and juicier cabbage, it’s enough to keep the jar for only 3 hours.
Advice
First, try some kale from a jar. If it seems to you that this is not what you need yet, just leave the jar for some more time. The taste and consistency will change gradually. By checking the doneness every half hour or so, you can easily determine the optimal time for the cabbage to become the way you like it. Write it down so that you can always add exactly this amount of cabbage.
Recipes instant cooking salted cabbage
To quickly salt cabbage, just add a little more salt and pour boiling brine over the cabbage. You can also use vinegar, then your cabbage will become not only salty, but also pickled. In any of the recipes you can remove the vinegar, but keep in mind that you will need about 1/3 more salt.
Cabbage with carrots
You will need:
- cabbage – 1 head;
- liter of water;
- vinegar – 1 tablespoon;
- sugar – 1 tablespoon;
- coarse salt – 2 tablespoons;
- about 1 spoon vegetable oil;
- saffron;
- fine salt;
- dill;
- one medium sized carrot.
- Cut the head of cabbage into several large pieces. Remove the stalk.
- Peel the carrots, grate them on a coarse grater or cut them into strips.
- Prepare your brine using vinegar, sugar, salt, oil and water.
- Place some dill and saffron at the bottom of the jar for flavor.
- Chop the cabbage finely.
- Squeeze the cabbage and salt it a little with fine salt.
- Mix cabbage with carrots and squeeze again.
- Boil the brine.
- Fill the jar with your carrots and cabbage.
- Pour boiling brine over vegetables.
- Leave the cabbage to salt for 4-6 hours.
White and red cabbage with beets
Take the following ingredients:
- two heads of cabbage - white and red;
- two medium-sized beets;
- three small carrots;
- two liters of water;
- 4 tablespoons of coarse salt;
- 2 cloves of garlic;
- vinegar - 1.5 tablespoons;
- fine salt;
- 2 spoons of sugar;
- dill;
- black currant leaves;
- 2 tablespoons of vegetable oil.
- Cut the cabbage heads and remove the stalks.
- Divide the pieces of both heads of cabbage into two equal parts.
- Shred half of the available cabbage finely so that it resembles thin noodles, and the other half a little larger. This way the taste will become richer and more original, as if you were using four types of cabbage rather than two.
- Lightly squeeze the cabbage along with the carrots and add fine salt.
- Beets and carrots must first be peeled and then chopped or grated on a coarse grater. An appetizer where some of the vegetables are chopped and some are grated will look unusual.
- Crush the garlic or grate it on a fine grater.
- Place dill and currant leaves on the bottom of the jar.
- Prepare a brine from oil, vinegar, salt, sugar.
- Place one layer of cabbage with carrots in a saucepan, layer with beets and garlic, then cover the beets with a second layer of cabbage and carrots.
- Boil the brine in another pan and pour it over your cabbage. Cover the top of the mass with a circle, a plate, and press down with a weight. It is advisable to ensure that the mass is well compressed.
- After 1.5 hours, transfer the mixture to a jar. Leave for another 3-5 hours.
Garlic in cabbage can be put in small whole cloves, cut into small cubes. You can salt cabbage and beets, but do not add carrots or garlic. Saffron will make the taste more refined. It’s good to add peppercorns and bay leaves to salted cabbage. The main thing is not to overdo it, otherwise bitterness will appear. 2-4 peas of pepper are enough, and bay leaf- one small leaf. Bon appetit!
There are many recipes, and one of them is pickling cabbage in jars with brine. Let's start with choosing cabbage. It is best to use mid-late varieties of cabbage with rounded or slightly flattened heads for pickling. The leaves should be succulent, not dry and thin. Drop-shaped forks are not suitable for pickling.
For the pickling to be successful, the cabbage must contain a sufficient amount of sugar. There are varieties that are best suited for this purpose, for example, Slava. But in general, just taste the cabbage. If it is pleasant to eat it raw, then it will be pickled normally. Salting in brine speeds up the process and, if there is a lack of sugar in the cabbage, it allows you to correct this deficiency.
Let's take 2.5-3 kg of cabbage forks. Do not take small heads of cabbage. They will have more waste, and the quality of larger forks is better. Choose a dense one white cabbage. If there is strong greenery, then finished product it will turn out greyish.
For this amount you need to take a couple of carrots, about 300g, a few bay leaves 2-5 to taste, black and allspice peas. The quantity is not for everyone. If you like it spicy, then 10-15 peas per three-liter jar. From the given amount you will get approximately 4 liters of workpiece. You can chop the heads of cabbage with a regular sharp knife, but a shredder or vegetable knife will simplify this process; the cabbage ribbons will be thinner and more uniform. Cut the head of cabbage in half or into quarters, remove the stalk and cut off the thickest and coarsest veins. The width of the strips should not be more than 5 mm. Grate the carrots using a coarse grater or a Korean carrot grater.
Place the chopped vegetables in a bowl and stir. You can squeeze it a little with your hands, but it’s not necessary. Cabbage that is strongly crushed by hand will turn out soft when pickled. Fill cleanly washed dry jars with the vegetable mixture up to the shoulders or slightly higher. Distribute the spices evenly during installation.
Fill everything with chilled brine, which we prepare in advance. For it, dissolve 2 tbsp in 1 liter of boiling water. level spoons of salt and 1 tbsp. spoon of sugar. Instead of pressing, so that the cabbage does not float on the surface of the brine, we insert a plastic lid inside the jar. Place the jar in a bowl and leave at room temperature. Fermentation will take about three days. In order for gases to escape better, you need to periodically pierce the cabbage mass. It can be done bamboo stick for sushi or a narrow stainless steel knife.
If the brine drips into the bowl, it should be collected in a clean jar. After this, remove the lid from the jar, close the jar and put it in the refrigerator. After cooling, the brine may settle. This is where the one we collected from the bowl comes in handy.
Another recipe for pickling cabbage in a jar, this time without brine. The ratio of cabbage and carrots is the same as in the previous recipe. That is, for 3 kg of cabbage there are about 300 g of carrots. Finely chop the cabbage, add grated carrots, about 1 tablespoon of salt and mix everything with your hands. Leave the bowl for an hour so that the cabbage releases its juice. To make the preparation successful, choose juicy, sweetish cabbage and carrots with crunchy, bright, non-wiry pulp. There is no need to rub the mixture with your hands, otherwise you will end up with rags instead of cabbage strips.
If the raw materials are of high quality, then the juice will be quite enough without this. If you think the cabbage is not sweet enough, add a little sugar to the mixture - about 0.5-1 tablespoon. This will speed up the fermentation process. After an hour, transfer the cabbage to jars, adding 2-4 times into a three-liter jar between layers of vegetables 1 bay leaf and 2-3 black peppercorns. You can insert a glass of water of a suitable diameter into a jar to press the cabbage mass. Place the jar in a clean bowl to catch any juice if it overflows. Without sugar, such cabbage can ferment for 5-6 days at room temperature.
Salting cabbage pieces in jars is simple and does not require a long time. When pickling, you can add carrots, beets, aromatic herbs and spices. For such preparation we will need brine, just like when pickling tomatoes, because coarsely chopped vegetables will not give sufficient quantity juice We prepare the brine at the rate of 2 tablespoons of salt per 1 liter of water.
Remove the top pair of leaves from the head of cabbage and cut it in half. Next, each half is cut into 3-4 slices, and the slices, in turn, are cut crosswise into 3-4 pieces. Throw a bay leaf and 3-4 peppercorns at the bottom of the jar, then lay out pieces of cabbage, sprinkling them with chopped large strips or carrot slices. If you wish, you can add beet slices, garlic, cumin seeds, parsley or whole sprigs of celery. Approximate ratio: for 1 kg of cabbage, 100 g of carrots, 100 g of beets, 3-4 cloves of garlic, a couple of sprigs of herbs.
You can salt large pieces and regular finely chopped cabbage and carrots in one jar, laying both in layers. This will leave you with less free space. The jar, as usual, is filled with cold brine and pressure is applied. Leave the workpiece for 3-4 days at room temperature. The ideal temperature for fermentation is 18-20 degrees. If there is a deviation in one direction or another, the process may be disrupted.
Methods for pickling cabbage in jars
There are as many options for pickling as there are housewives, because each has its own preferences, and cabbage has its own taste. Some people add vinegar and vegetable oil when salting. But this is not for everybody. If you make a preparation with vinegar, use wine or fruit vinegar, it is much better than alcohol. You can make your own apple cider vinegar, but it is also commercially available. By the way, you can salt not only white cabbage. Both red and colored cabbage are suitable for this purpose, but it is better to salt it in brine. Pickling red cabbage is done according to the same recipe as white cabbage. But it’s better to make it with beets rather than carrots. If you take carrots, do not grate them, but cut them into large strips or circles.
Pickling cauliflower is done differently: for brine, take 1 tbsp per 1 liter of water. a heaped spoonful of salt and 1 heaped spoonful of sugar. Take 2 heads of cauliflower with a total weight of about 1.5 kg, half a kilo of carrots, a head of garlic, 3-4 black peppers and allspice peas, 3-4 bay leaves. We separate the cabbage into inflorescences and blanch in boiling water for 1.5-2 minutes and immediately cool under running water. cold water. Let it drain in a colander. After this, place the inflorescences and carrots in the jar in layers, evenly adding pieces of garlic and spices. Leave some space at the top of the jar. Pour in the brine, apply pressure and leave for 2-3 days at room temperature. After this, you can put the workpiece in the refrigerator. In 4-5 days it will be ready. Allows you to speed up the process quick salting cabbage in jars hot brine.
Pickling cabbage in jars video will help you if you are a complete beginner and have little idea of the entire technological process from the description.
Hot pickling of cabbage in jars allows you to make a workpiece quickly. But the preservative here will be vinegar, and not lactic acid, which is formed during natural fermentation. Unfortunately, natural fermentation without vinegar is almost impossible to accomplish in less than 3 days. So, the recipe: for 1 kg of cabbage, 100 g of carrots, a couple of cloves of garlic.
We take spices to taste, usually bay leaves and peppercorns, black and allspice. Brine: for 0.5 liters of water, 100-150 ml of 6-9% vinegar, half a glass of sugar, half a glass of vegetable oil, 1 tbsp. l. coarse salt. Shredding cabbage thin stripes, three carrots on a coarse grater or a Korean carrot grater, mix everything in a bowl.
We place the chopped cabbage in the jars, not all the way to the top, but leave a little free space. Pour hot brine into the jars and leave the mixture for 3 hours. After this you can eat it. You can make preparations in this way in the spring. Summer varieties are also suitable. Since it cooks quickly, there is no need to make a large batch. This cabbage is stored in the refrigerator under a screw-on or plastic lid.
Pickling cabbage pieces in jars according to the Georgian recipe, the end result will be an excellent spicy appetizer that not only has an excellent taste, but is also beautiful to look at. She is quite capable of decorating even a holiday table. What we need:
White cabbage 3kg
Mixed canteen 1.5 kg
Leaf celery, a couple of bunches
Hot pepper 2-3 pieces (if you don’t like it very hot, take a larger size pepper and one)
Garlic 2 large heads
Coarse rock salt 3 heaped tablespoons
For this preparation, it is better to take medium-sized heads of cabbage weighing about a kilogram. It should be white, with succulent leaves without thick, coarse veins. It's better to choose the right forks round shape. Take beets that are not very large, dark, sweet with thin skin. First, prepare the brine: boil water and dissolve the salt in it. Let's cool the brine.
You may need quite a lot of it, so it's better to make it in excess. Remove the top 1-2 leaves of the cabbage, trim the stalk, and then cut the forks lengthwise into 6-8 slices. We do not cut out the stump so that the slices do not fall apart. Cut the beets into thin circles or semicircles. We peel the garlic, wash it, and separate it into cloves. Cut each clove into 2-3 parts. Peel the pepper from seeds and cut into rings.
Fill the jar like this: put some beets on the bottom, then pieces of cabbage, layering them with slices of beets, pieces of garlic and pepper rings, add 1-2 rolled celery sprigs.
Fill the jar to the top. Most upper layer- beet. To prevent vegetables from floating or peeking out of the brine, which can lead to mold, we push a plastic lid inside the jar or place a clean bottle of suitable diameter filled with water or a glass in the neck of the jar. Leave the jars to ferment at room temperature.
The fermentation rate depends on the air temperature and the sugar content in the beets and cabbage. The warmer it is in the kitchen, the sweeter the vegetables, the faster and more active the process will be. But in too hot weather it is not worth making preparations. The cabbage will be ready in 3-5 days. After this, the jars are covered plastic lids and put it in the refrigerator. You can serve it in slices, like salt, or cut it into smaller pieces. We also put the beetroot pieces and garlic on a plate, they also have a great taste. This cabbage, along with other pickles, will perfectly decorate the holiday table.
Pickling cabbage in glass jars
Cabbage can be pickled not only with carrots. The next few recipes will allow you to prepare it with various additives. The recipes have only one thing in common: they do not require sterilization and can be stored in the refrigerator under plastic lids.
1.Salad: for 5kg white cabbage let's take 1kg onions, carrots, bell pepper, 1 glass each of vegetable oil, 9% vinegar, salt and sugar. Finely chop the cabbage and grate the carrots on a coarse grater. Cut the onion into half rings. bell pepper remove seeds and cut into thin strips. Place the vegetables in a large bowl and mix with the remaining ingredients. Let it sit for 5-6 hours, then put it in clean, dry jars and put it in the refrigerator for storage. If the portion is too big for you, make half.
2. Cabbage with apples. You can add apple slices to the cabbage mixture, the taste of the preparation will improve, it will acquire an apple aroma. But it’s better to put two or three whole apples in a jar, distributing them evenly. In this case, the apples will be very tasty. And you can cut them into slices when serving and serve them in a salad bowl along with cabbage. For 1 kg of cabbage, take 100 g of carrots, 100 g of apples, 20 g of salt. Spices: black pepper and allspice, bay leaf - to taste.
3. Cabbage with lingonberries. For 1 kg of cabbage, 100 g of carrots and 30-50 g of lingonberries. This preparation makes it possible to use less salt, since lingonberries contain a natural preservative. Mix the vegetables in a bowl and add salt as you would salt a regular salad. Add lingonberries and stir. Place in jars, placing pressure on top. After 3-5 days, the workpiece can be put in the refrigerator. During fermentation, it is necessary to pierce the cabbage mass to release gases.
Interesting fact: There are more vitamins in sauerkraut than in fresh cabbage, and their composition is richer.
Pickling cabbage in 3-liter jars.
RECIPE 1.
QUICK COOKING CABBAGE.
Shred the cabbage into thin strips or cut into pieces. Tight
put in a 3-liter jar. Fill cold water, dissolving 2 tablespoons of salt in it (1-1.5 liters of water). Leave the jar in a warm place for 2 days. Then
drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and consumption. It’s good to sprinkle the cabbage with carrots. grated on a coarse grater.
Line the bottom of the jar with the top cabbage leaves. Finely chop the rest of the cabbage, leaving a few cabbage leaves whole, they will come in handy later. So, grind the shredded cabbage with salt and grated carrots so that it gives juice (this is for soup). If you add salt for an appetizer, add cumin and cranberries. Push tightly into the jar, cover with the remaining cabbage leaves, cover with a clean cloth - and place the weight on top. You can eat it on the second or third day.
RECIPE 2.
FOR ONE 3 LITER JAR
We will need:
1 large head of cabbage
1 medium carrot
1 tbsp. spoon of sugar
salt to taste
Preparing sauerkraut:
Wash cabbage and remove outer leaves. Cut in half and finely chop.
We put it all in an enamel cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then we knead it with our hands (like dough) so that the cabbage juice is released, and
The cabbage will become translucent. At the same time, you need to salt the cabbage little by little - this will make mashing it easier and faster.
Taste the cabbage all the time, I add salt to taste - in the end it’s cabbage
there should be a few more salts than necessary - the salt will then go away when the cabbage sours.
To start the fermentation process, add sugar, a little about
tablespoon for the whole head of cabbage.
The carrots must be peeled and grated on a coarse grater.
Attention! Put carrots in cabbage only when you are ready to put it in a jar - there is no need to mash carrots together with cabbage - it will be tasteless.
Mix carefully
When all the cabbage is laid, it is necessary to apply pressure.
I use a regular nylon lid as a pressure - it’s quite
enough for this volume.
Press the lid firmly, compacting the cabbage; you will have to do this more than once, because during fermentation gases are formed that tend to lift it to the top. Without pressure, the cabbage will turn out loose and soft, but we want it to be dense and crunchy.
So we finished salting cabbage for the winter, it turned out to be a full 3
liter jar.
But there was a lot of cabbage juice. Do not pour it out under any circumstances!
The labor-intensive process of pickling cabbage for the winter is over, but it's not yet
All!
It will be ready only in three days.
Our further actions are:
Place the jar of salted cabbage in a plate or cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that small jar of juice side by side on the table (everything will ferment there too).
The cabbage will ferment at room temperature for 3 days.
All this time you will need to free her from the morning and evening.
the resulting gas - hydrogen sulfide - the smell is certainly not pleasant...
but it’s tolerable, the main thing is not to leave it in the cabbage. For this it will be necessary
pierce it to the bottom with a thick knife - you will see how the gas comes out and
you will feel it.
On the first day there will be a little of it, on the second more, and by the evening of the third
During the day, the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - the first day, just press the lid and the gas will come out on its own.
When you pierce the cabbage, you need to remove the lid, then put it back
back to the jar, because it will act as oppression.
If there is a lot of juice, pour it into a jar.
By the evening of the third day, sour juice will form in this jar, and it will be somewhat viscous and slimy - don’t be alarmed, this is how it should be.
We pierce the cabbage thoroughly one last time, “squeeze out” all the hydrogen sulfide from it, remove the “oppression”, pour the juice from a half-liter jar, close it with a nylon lid and put it in the refrigerator for storage.
That's all! Now you know how to pickle cabbage in a jar for the winter!
By the way, after a day you will notice that the juice is well absorbed into the cabbage,
so you shouldn’t pour the juice out of the jar if it doesn’t all fit,
just let it sit in the refrigerator next to a 3-liter jar, and after a day or two you will send it there, otherwise the cabbage will not be so juicy and crispy.
RECIPE 3.
SALTY THE CABBAGE IN AN ENAMELED BUCKET.
We take products in the following proportions:
for 10 kg of cabbage:
200 – 250g salt.
Optional for improvement appearance and you can add flavor:
500g carrots, grated or cut into narrow strips;
and/or 1 celery root;
or 1 kg whole or chopped apples;
or 100-200g lingonberries;
cumin - to taste.
Chop the cabbage and mix evenly with table salt. For
salt the cabbage evenly, place it in a wider container and
stand for 0.5-1 hour. Next, place the cabbage in a bucket (pan or
cans) tightly sealed to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, which protect it from spoilage. Place a clean piece of white cloth on top, on top of it wooden grate(you can use a plate of suitable diameter) on which to place the oppression. You can use a jar of water as oppression. After about a day, the grate (or plate) should be immersed 3-4 cm in the juice released from the cabbage.
When cabbage ferments, gases are released from unpleasant smell. To remove these gases, you need to pierce the container with cabbage to the bottom with a sharp, smooth stick every 2 days until the release of gases stops.
Cabbage is ready in 15-20 days, depending on
room temperature.
Place the finished cabbage in 3-liter jars and put in the refrigerator.
After removing the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because cabbage left without brine quickly deteriorates and loses some of the vitamin C it contains.
RECIPE 4.
PICKING CABBAGE IN PIECES.
Cooking method:
We cut the cabbage into pieces, put it in jars, and pour each row
carrots, grated on a coarse grater, and chopped garlic. For a 3 liter jar – 1 head of garlic. Don't stuff the cabbage too much!
The brine is prepared like this: for 1 liter of water – 2 tbsp. l. with a top of salt and 150 g
sugar, 100 g 9% vinegar or 1 tbsp. l. essences, 100 g vegetable
oils
RECIPE 5.
CABBAGE MARINATED WITH VINEGAR.
For 5 liters of cold water, take one bottle of vinegar, 2 cups of sugar.
1.5 cups salt, carrots. Cut the cabbage into pieces, you can cut it into 4 parts. Place in a saucepan or barrel. Pour in brine and press.
Place in a room at room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and for meals.
dishes.
Some possible options mixtures for sauerkraut:
10 kg of cabbage, 25 g of cumin or dill seeds, 200 – 250 g of salt;
10 kg cabbage, 25 g cumin or dill seeds, 100 g dried berries
juniper, 200 - 250 g salt;
10 kg cabbage, 300 – 500 g carrots, 25 g cumin or dill seeds, 200 –
250 g salt;
10 kg cabbage, 400 – 450 g carrots, 350 – 400 g parsnip root,
200-250 g salt;
10 kg cabbage, 200 – 250 g carrots, 150 – 200 g parsley roots,
celery and parsnips, 25 g of caraway seeds or dill, 200 - 250 g of salt;
10 kg cabbage, 300 g carrots, 200 g onions, 25 g dill or caraway seeds,
200 – 250 g salt;
10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves;
10 kg cabbage, 500 g apples, 25 g dill or caraway seeds, 200 - 250 g
salt;
10 kg cabbage, 300 g carrots, 150 g apples, 25 g caraway seeds or dill,
200 – 250 g salt;
10 kg cabbage, 300 – 500 g carrots, 200 g apples, 25 g cumin seeds or
dill, 80 g dried juniper berries;
10 kg cabbage, 200 g cranberries (lingonberries), 100 g carrots, 25 g caraway seeds
or dill, 200 - 250 g salt;
10 kg cabbage, 200 g red rowan berries, 300 – 500 g apples, 25 g seeds
cumin or dill, 200 - 250 g salt;
RECIPE 6.
CABBAGE “GEORGIAN STYLE”.
You will need:
– 1 medium head of fresh white cabbage;
– 1 table beet;
– 1 red hot pepper;
– 4 cloves of garlic;
– 100 g celery greens;
– vinegar to taste;
– 1 tbsp. spoon of salt per 1 liter of water.
Cooking method:
Cut the cabbage into large squares, the beets into thin slices,
Chop celery and pepper.
Place everything in layers, sprinkle with chopped garlic.
Pour in a boiling solution of salt, water and vinegar, which should
completely cover the vegetables.
Place in a warm place for 2 days, then in the refrigerator.
Unfortunately, cabbage prepared according to this recipe cannot be
long-term storage.
RECIPE 7.
FEAST CABBAGE.
You will need:
– 4 kg of cabbage;
– 8-12 cloves of garlic;
– 250 – 300 g beets.
For brine per 1 liter of water:
– 2 incomplete tablespoons of salt;
– 2 tbsp. spoons of sugar;
– 8 peppercorns;
– 4 bay leaves;
– ½ tbsp. apple cider vinegar.
Cooking method:
Cut the cabbage into large pieces. Place in an enamel pan, between the pieces of cabbage place raw beets cut into pieces and thinly sliced garlic.
Boil brine from water, salt, sugar, bay leaf and pepper. Remove from heat, add Apple vinegar. Pour brine over cabbage. Cover the pan with a lid. After 4-5 days, the cabbage is ready.
To prepare delicious sauerkraut, you need to buy a firm, juicy head of cabbage, preferably white-headed cabbage rather than green. Before starting work, cut and taste raw cabbage; if it seems that the cabbage is bitter, it is better to prepare something else from it.
One of the most important conditions for salting and fermenting cabbage is cleanliness. All utensils, as well as the table and hands when cutting, arranging and piercing cabbage, must be clean so that the cabbage is fermented with the “right” bacteria.
Preparation:
I always try to put a few slices of apple at the bottom of the bowl in which I salt the cabbage. It adds a little flavor to the cabbage and there is an opinion that salted cabbage with apple is crispier than without it. But cabbage also turns out good without an apple. The apples are also delicious.
Then you need to mix the carrots and cabbage, add salt and mix the cabbage again. This can be done in a large bowl or directly on the counter.
After adding salt, the cabbage must be quickly placed in the container in which the cabbage will be fermented (a saucepan or bucket with a capacity of at least 3.5 liters.)
Salt for pickling cabbage should be 2% of the total weight of cabbage and carrots. I have total weight Shredded cabbage with carrots turned out to be 2 kg, so I take 40 grams of salt (that’s 2 level tablespoons).
We place the cabbage tightly in a bucket and build a press (I put a plate on top and put a 3-liter jar of tomato). The juice from the cabbage will immediately cover the plate. Further, the amount of juice will increase and on the second day air bubbles will appear on the surface.
1-2 times a day, the press should be removed and the cabbage should be pierced to the bottom with a clean knitting needle or knife, expelling air bubbles.
So the cabbage is fermented at a kitchen temperature of 18-22°C for 3 days. Then try the cabbage, if the taste is good, remove the press and put it in the refrigerator (if there is not enough space in the refrigerator, you can tightly put the cabbage in jars and fill it with cabbage juice). If the cabbage has not yet fermented, wait another day.
In the cold, the fermentation process will end, and if the cabbage is not put in the refrigerator, it can become very acidic and spoil (after all, we have a small amount of cabbage, and the temperature in the kitchen is usually warm.)
I specify peppercorns in the recipe. I crush them a little and place them between the cabbage when laying it down. Also use dill seeds or small bay leaves (one or the other). When fermented, cabbage gets its flavor from these spices.
Refreshing, tasty, healthy sauerkraut is ready! Now just add onions and aromatic vegetable oil and you can enjoy.
