Salted cabbage at home is very tasty. Quick cooking with beets in Georgian style. For conservation to be successful, four important conditions must be met

Traditional way Pickling cabbage is not difficult. But while the cabbage is in own juice salted, you need to wait a few days. Quick salted cabbage will be ready in an hour. To prepare this simple and delicious snack You will need a simple brine. But first, prepare the vegetables.

You will need:

• 2 kg cabbage;
• 2 carrots;
• 5-6 cloves of garlic.

Finely chop the cabbage, cut the garlic into plastic pieces, grate the carrots to Korean carrots or on a regular coarse grater. To make the dish more elegant, you can cut the carrots into thin slices. If you wish, you can add 1 or 2 finely chopped sweet potatoes to the salad. bell peppers. Quick salted cabbage with pepper it takes on an unusual piquancy.

Pickle forquick salted cabbage:

• 1 liter of water;
• 2 tbsp. l. with a heap of coarse salt;
• 100 g sugar;
• 200 g vegetable oil;
• 100 g table vinegar or 2 tbsp. l. vinegar essence.

Boil water, dissolve sugar and salt in it. Be sure to taste the brine - you may want to add salt. You can add allspice and Bay leaf. When the brine is boiled, pour in the vinegar and remove from the heat. Add oil, stir and pour hot brine over vegetables, previously placed in 3- liter jar. Leave the cabbage at room temperature. When the jar has cooled, move it to the refrigerator.

After an hour, you can take the first sample. The cabbage should be crispy, salty and spicy. Ready fast salted cabbage Should be stored in the refrigerator for no longer than 2 weeks. To serve it, you don’t need to season it with anything, but you can add a little onions or fresh herbs. You can use this cabbage for vinaigrette and other dishes.

Quick salted cabbage this recipe will compete with traditional ones Korean salads. You can give it an oriental flavor if you add a tablespoon of ground coriander and red pepper to the brine to taste.

Salted cabbage without vinegar

As you can see, everything ingenious is simple, and you can pickle cabbage in just 20 minutes of work. If you don't want to use vinegar, omit it and oil from the recipe. The waiting time will have to be increased to 2 days, but you will receive traditional sauerkraut.

Our ancestors salted cabbage under oppression. The shredded cabbage was placed in a pan, sprinkled with grated carrots, salt, and dill seeds. An inverted plate was placed on top and a pressure (a jar of water) was placed on it. This will last for at least 2 days, but you can store it in the refrigerator almost until spring.

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 for pickling glass jars and replenish product supplies as they are used.

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 baking 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 or ferment cabbage - what could be easier? However, not every family, especially young ones, knows how to quickly and tasty pickle cabbage. To make it crispy, aromatic, appetizing...

We will need:

• Cabbage - 2 medium-sized forks, total weight approximately 5 - 6 kg.

For pickling, choose medium-sized cabbage late varieties. If you don’t know how to distinguish it, just ask the sellers at the market, they will tell you. In our region, cabbage of the “Slava” variety is usually offered for pickling.

• Carrots – 6 – 7 pieces.

• Salt – 4 – 5 tablespoons.

A special trick to improve the taste and increase the usefulness when pickling cabbage is to use Himalayan salt. If you can’t find Himalayan salt, buy regular gray coarse rock salt and grind it in a coffee grinder. Why is that? The answer is in the article "".

• Kitchen “helpers” include a wide enamel or plastic basin with a capacity of 12–15 liters for mixing.
• An enamel pan with a capacity of 6 - 7 or more liters - for pickling.
• Sharp knife, grater, vegetable shredder, cutting board.

12 simple steps to delicious cabbage:

Here are the steps you need to take to quickly and tasty pickle cabbage:

1. Grind coarse Himalayan or rock salt in a coffee grinder to a fine crumbly powder.

2. Grate all the pre-washed and peeled carrots on the coarse side of a grater.

3. Wash the cabbage heads and remove the top leaves.

4. First, one fork: chop half into thin strips using a vegetable cutter or shredder, cut the other part larger with a knife, leaving plates of cabbage leaves.

The fact is that finely shredded cabbage produces juice for pickling faster, while larger cabbage is responsible for the crunchy properties and delays acidification and softening of the finished product.

5. Place the slices in a bowl and mash them thoroughly, crush them with your hands or a wooden masher.

The success of pickling it largely depends on how well you remember the cabbage. It’s bad if you don’t crush it and if you crush it. It is important to recognize when the cabbage has reached the desired consistency, when it is sufficiently soft, moist and at the same time strong and elastic.

6. Add half the carrots to the bowl where the mashed cabbage is already located, mix everything thoroughly and add half the prepared salt. Mix again. Transfer to a pickling container and compact well.

7. Repeat the same with the 2nd fork. Add to the pickling container and compact. At the same time, the cabbage will decrease in volume right before your eyes.

8. All that remains is to place a plate of smaller diameter on the compacted cabbage-carrot mixture and press it down with a weight, for example, a jar of water or something quite heavy.

9. Cover the top with clean gauze to prevent dust from getting inside.

10. Very quickly the cabbage will give juice - its own brine, it is advisable that it is covered to the top. If there is not enough brine, add a heavier weight.

11. The next day, pierce the cabbage in several places with a knife or sushi stick to release the carbon dioxide formed during the fermentation process. If this is not done, the cabbage will become noticeably bitter. Perform this simple procedure daily while the salting process is in progress.

12. If the room is warm, then after 2 days you can transfer the cabbage to jars and put it in the refrigerator. If it's cool, it will take 3-5 days. It is important to catch the moment when the cabbage is still elastic, crisp and not over-acidified.

Don't wait for it to be completely ready. It’s better to put it in jars early and put it in the refrigerator than to be late. In the refrigerator it will easily reach the desired condition. If you are late with the bookmark, the cabbage will turn sour, become soft and tasteless.

By the way, when you transfer the cabbage into jars, crush and compact it thoroughly. It will produce juice again and will keep well in its own brine. Leave 4-5 centimeters free at the top of the jar: in the cold, the fermentation process continues for some time, and cabbage juice may overflow.

Now you know how to quickly and deliciously pickle cabbage. Try it, you will get wonderful results!

What's good about salted cabbage?

It improves the friendly intestinal microflora, nourishes the body with vitamins and minerals, harmonizes the acid-base balance, removes harmful substances, reduces bad cholesterol, and improves metabolism!

Bon appetit and good health!

Your own nutritionist? It's possible!

Choose for yourself and your loved ones healthy menu you can do it yourself if you use the muscle testing method. This method allows you to determine with high accuracy which foods are useful for a particular person at a given time, and which ones are best avoided.

You can master muscle testing techniques at our training on the Touch for Health or “Healing Touch” health system.

It has long been known that the process of human perception of products is dynamic. For example, today potatoes, cottage cheese, nuts strengthen your body, but at other times they weaken or even harm it.

Using muscle testing, it is very easy and simple to choose a tasty and strengthening diet for yourself, your children, parents, friends and work colleagues. This way, you will not only improve your health, but also avoid spending on unnecessary products.

You don’t have to turn to nutritionists or for other people’s “culinary” advice—your own body will tell you the best diet.

The main thing is to learn to understand it by the reaction of the muscles to certain foods. To do this, it is not even necessary to try everything “to the teeth.”

© Elena Akulich, psychologist-kinesiologist, international instructor in Touch for Health, RESET-1 and 2 methods.

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Home secrets: How to pickle cabbage deliciously?

Crispy cabbage recipe.

How to salt cabbage in a jar. Crispy cabbage recipe.

To make cabbage crispy, you need to follow several rules.

Let's take it white cabbage late varieties. It is recommended to do salting only after the Day of Intercession (October 14)

So, what do we need:

Cabbage for pickling it should not be frozen. Shred the cabbage. Pour into a large container. Three carrots on a coarse grater. There should not be a lot of carrots - for a 3-liter jar, 1 medium one - otherwise the cabbage will be soft.

Pour the carrots into the cabbage, salt, add cumin or dill. We don’t mash the cabbage! Mix everything and put it in the jar, squeezing it thoroughly. We do not add about 8 cm to the top of the jar.

Add a little boiled water so that the cabbage is covered.

You don’t have to add water, but if after 24 hours the cabbage has not produced the required amount of juice, then you need to add boiled water.

We put the jar of cabbage in a plate; if the brine spills out, we pierce the cabbage, thereby releasing the gases and the liquid in the jar will drop, making it possible to return the brine back to the jar.

Cabbage is salted for 3-4 days. At the same time, every day we pierce the cabbage with a long stick to the bottom so that accumulated gases can escape.

After 3-4 days, pour the brine from the cabbage into a deep plate, add 3 tablespoons of sugar to it, stir until the sugar dissolves. And again pour our brine into the cabbage. That's it, cover the cabbage with a lid and put it in the refrigerator or cellar.

Crispy cabbage recipe.

100 grams of sauerkraut contains 30 milligrams of vitamin C, when daily requirement it contains 70-100 ml for an adult.

Only in late autumn does cabbage accumulate a sufficient amount of lactic acid, due to which it ferments, and in order for this lactic acid to form, cabbage must accumulate the greatest amount of natural sugars; this occurs only in late autumn.

When can you try our cabbage? Better days after 7-8 from the moment of fermentation.
The thing is that by this moment the cabbage will be completely free of nitrites (when sauerkraut is pickled, nitrates turn into nitrites in the first 3-4 days, and on the 7-8th day nitrites are no longer detected in cabbage)
Serve cabbage with brine; just like cabbage, it contains minerals along with vitamin C.

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

The surest way to salt cabbage so that it crunches 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. Make sure that the top layer of cabbage is 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 a 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 chopped into identical, 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 has not released the required amount of 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, the largest amount of which occurs only in late autumn. Therefore, according to the ancient folk calendar, it is recommended to engage in salting only after the Intercession of the Day (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 the full moon or on the 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.