Recipes for salting cabbage for storage in the room. Salting cabbage for the winter: simple and tasty recipes

Cabbage is a source of vitamin C for the human body. As you know, in winter we do not have enough of it, so we try to eat fortified foods. Sauerkraut is considered very healthy dish. Until spring, we can use it and get the substances necessary for the body. We will talk about how to pickle cabbage tastier in this article. We offer caring hostesses an interesting recipe.

Salting cabbage

This vegetable can be cooked in different ways, but consider how it tastes better to pickle cabbage. For four three-liter jars you will need:

• fresh white cabbage in the amount of 6 kg;
• fresh large carrots - 7 pcs.;
• spice bay leaf);
• salt in the amount of 14 tablespoons;
• sugar - about 7 tablespoons;
• about 7 liters of drinking water.

delicious: step by step technology

You can salt cabbage in jars, in a barrel or in another container convenient for you. We suggest using regular three-liter jars. In them, the product is well stored, and the container itself does not take up much space in the cellar. In addition, the transparency of the jar allows you to monitor how the salting process is going on.

1 step

First, the vegetable should be chopped properly. For this, there are special graters with a flat blade. You can do this with a knife, but shredding will save you time and effort. Do not rub cabbage stalks!

2 step

After preparing the cabbage, you need to wash and peel the carrots. It is crushed using an ordinary coarse grater.

3 step

Mix chopped vegetables, mix in a large container. It is convenient to do this in a basin or a large saucepan. Do not salt and press with your hands.

4 step

Arrange chopped vegetables in prepared jars (washed and dry). Tamp tightly, to the top. Shift each layer with peas allspice and lavrushka leaves. It is enough to make three bookmarks: at the very bottom, in the middle and at the top. Garlic lovers can add a few cloves.

5 step

What is the best way to pickle cabbage? For good taste you need a brine. It is prepared as follows: per liter drinking water you need to take 2 large spoons of salt and 1 spoon (large) of sugar. Spoons should be without a slide. In a large saucepan, dilute the indicated amount of sugar and salt in 7 liters of water.

6 step

Fill jars with rammed cabbage with brine. Do not try to use the entire volume. You should have a little more than 0.5 liters left. Put the leftovers in the refrigerator. You will need them, because after 4 days the cabbage will absorb the liquid and additional brine will be required in order to completely cover the ingredients. You can store cabbage for a long time, but always in a cold place.

7 step

Cover the jars with plastic lids, take them to a cool place. After 3-4 days, you will add liquid to the containers,

then tightly seal with lids. Sometimes water can seep through the lid. There's nothing wrong with that, it's just not very cool in the cellar. You can put a regular plate under the jar. If you will store cabbage in the refrigerator, then just do not fill the jars to the very top. Leave a few inches to spare.

We serve cabbage to the table

Now you know, the Snack can be eaten after 5-7 days. And you can leave it in the cellar or basement until winter. On frosty evenings, there is nothing better than hot potatoes with herring and crispy sauerkraut. Enjoy your meal!

White cabbage is one of the most popular vegetable crops used in cooking. Due to its healing and taste characteristics, salting is used for all kinds of dishes. Not a single vegetable is harvested for the winter as diversely as this vegetable crop. Delicious salted cabbage is a traditional type of winter snack, which has many different recipes.

How delicious to salt cabbage for the winter

A delicious recipe for salting cabbage for the winter and all its subtleties of cooking are passed on to housewives from generation to generation. In order for salting to be successful, it is important to know which variety to choose, as well as to master the methods and process in stages.

To make the appetizer quite crispy and tasty, you need to choose late-ripening varieties. It is also important to choose the right carrots with bright colors, they should be juicy with a small core. Other ingredients that will be used to complement the taste of pickled cabbage should be just as fresh and tasty. For the preparation, two classic options recipes:

• in brine;
• dry way.

In the first method, the procedure is performed using a boiled brine consisting of water, salt and sugar (optional). In the second option, the process occurs by isolating juice in a natural way.

Often in salting recipes, auxiliary components are used that improve the taste of the finished dish:

• beet;
• Sweet pepper;
• garlic;
• herbs and spices;
• berries and apples.

Important preparatory stage process are considered methods of cutting. More often for a recipe, vegetables are chopped:

• thin straw;
• long straw;
• squares.

In case of salting a large number product, forks are cut in half or quarters.

Important! Very thinly chopped vegetables lack the crunch.

Delicious cabbage pickle recipes

Cooking options are numerous and varied, so housewives have the opportunity to choose very delicious recipes salting cabbage for the winter:

• with beets;
• with apples;
• with cranberries;
• with bell pepper;
• with pepper and garlic;
• with dill seeds.

Delicious salted cabbage with beets

Beetroot is a delicious and attractive appetizer to the table. The simplicity of the ingredients and the speed of preparation makes the recipe unique.

Products:

• cabbage - 3 kg;
• beets - 3-4 pcs.;
• garlic - 5-6 cloves;
• horseradish root - 1 pc.;
• coarse salt - 100 g;
• sugar - 50 g;
• bay leaves - 2-3 pieces;
• allspice - 10 pcs.;
• carnation - 3-5 umbrellas;
• water - 1 l.

Cooking:

1. The water is boiled, then salt, sugar and spices are poured into the container. Next, you need to boil for 1-2 minutes and set aside to cool.
2. Wash vegetables, peel and cut into strips.
3. Pass the garlic through a crusher.
4. Grind the root in a meat grinder.
5. Mix vegetable slices with garlic and horseradish and mash slightly.
6. Transfer the mixture in layers to a jar, adding beets.
7. Pour the contents of the jar with prepared warm brine.
8. Place the jar in heat for 2-3 days, periodically piercing the cut with a thin stick to release air.
9. After the end of fermentation, close the jar nylon cover and place in the refrigerator.

Advice! To prevent the juice from spreading, it is necessary to put a shallow tray under the container.

Delicious salted cabbage with apples

It will be very tasty to pickle cabbage for the winter if you add tasty and juicy apples to the recipe. The composition includes:

• white cabbage - 5 forks, 1 kg each;
• carrots - 300 g;
• apples (Antonovka) -5 pieces;
• common salt - 125 g;
• granulated sugar - 5 tbsp. l.

Salting process:

1. Chop the main product, also chop the carrots with a knife.
2. Washed apples and cut into small slices.
3. Add apples to vegetables and mix well.
4. Add peppercorns and bay leaf as needed.
5. Arrange prepared vegetables and fruits in jars: cabbage, then a layer of apples, and so on.
6. Leave the container warm for 3 days.
7. finished product move to the cellar or to any cool place.

Delicious salted cabbage with cranberries

A delicious and simple recipe for classic Russian cuisine. Berries give salting a peculiar taste and smell. List of products for the recipe:

• white cabbage - 10 kg;
• carrots - 300 g;
• salt - 250 g;
• cranberries - 0.5 tbsp.

Process description:

1. Cut the vegetable and put it in a large container - an enamel basin is better suited for this.
2. Grind carrots on a medium grater.
3. Wash the berries and let them drain.
4. Add spices and spices to chopped vegetables. To stir thoroughly.
5. Put the mixture into a container for harvesting in parts, alternating with berries, and leave to ferment for 7 days.

How delicious to pickle cabbage with bell pepper

The presence of sweet pepper will allow classic dish become more delicious and unusual. For this you will need:

• cabbage - 1.5–2 kg;
• carrot root - 1 pc.;
• sweet pepper - 250-300 g;
• garlic - 6 cloves.

The marinade is prepared like this:

• water -200 ml;
• sugar - 150 g;
• salt - 50 g;
• vinegar 9% - ½ tbsp.;
• sunflower oil - 100 ml;
• spices and seasonings - to taste.

Salting recipe:

1. Cabbage is chopped and lightly crushed.
2. Carrots need to be peeled, chopped or cut in any way.
3. Wash the pepper and remove the seeds, then cut into strips or cubes.
4. The garlic is crushed with a knife.
5. Mix all the ingredients, being careful not to crush.
6. In a container with vegetable mixture pour in hot marinade and put oppression on top.
7. Move the salting to the refrigerator or to another cold place for about 15-20 days.

Spicy salted cabbage

Crispy and tasty snack with spices can always decorate everyday and festive table, delighting with its attractive appearance and good taste. Required Ingredients:

• head of cabbage - 3 kg;
• onions - 3-4 heads;
• carrot root - 250-300 g.

For marinade:

• water - 1.5 l;
• salt - 1 tbsp. l. with top;
• sugar -120 g;
• vinegar - 20 ml;
• laurel leaves - 2 pcs.;
• spices - to taste.

Salting method:

1. Vegetables are cut in any way you like.
2. Onions are divided into rings.
3. Arrange the vegetables in layers in sterilized jars and pour over the vinegar.
4. Prepare the marinade and add vegetable slices to it. Prepare the marinade in the classic way.
5. Place the jar in a warm place for 12 hours, then move it to a cold place.
6. Preparation time 24 hours.

With pepper and garlic

Salted cabbage will turn out very tasty according to the recipe with pepper and garlic. The method is quite simple. For cooking, you need to prepare the following products:

• cabbage heads - 3 kg;
• carrots - 250 g;
• hot pepper (hot) - 1 pod;
• garlic - 1 head;
• salt - 50 g;
• granulated sugar - 30 g.

Recipe preparation steps:

1. Peppers are washed, but the seeds are not removed, they are left to enhance the spiciness.
2. Cut the remaining components and mix with pepper and transfer to a container, add sugar and salt there.
3. Pour the contents with warm boiled water and leave for 2-3 days, for fermentation, periodically piercing.

With dill seeds

Dill seeds added to salting will give the dish a delicious specific flavor, while maintaining the original appearance of the chopped vegetable. For the recipe you will need:

• cabbage - 5 kg;
• coarse salt - 70 g;
• dill seeds - 2-3 tbsp. l.

Recipe rules:

1. Cut the vegetable into long strips and mash with salt and dill.
2. Put in prepared dishes and fix on top with a weight.
3. Set the container with the contents for 3 days in heat to enhance fermentation.
4. Remove foam as it forms.

Terms and conditions of storage

The cellar is considered the best location for salting, especially if delicious preparation made in large volume. An insulated balcony can be a good option, where you can keep cabbage in any properly selected container.

For a small amount of salting, a refrigerator is suitable - the shelf life in it is several months.

The main requirement is a suitable temperature regime. It should vary from 0 to 5 ° C, while the product not only does not lose food quality, but also retain useful vitamins. This is very important in winter. For more long-term storage salting well suited glass containers or enameled containers.

Conclusion

To delicious salting cabbage turned out to be crispy, you should take into account all the nuances and subtleties of the recipes, as well as observe the proportions indicated in them. Properly performed salting activities are the key to a delicious dish.

Traditionally, cabbage is salted with carrots. Thanks to this combination, a delicious winter salad is obtained.

For its preparation it is necessary:

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

Vegetables should be finely chopped. This can be done by hand or with a food processor.

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

After that, the vegetables should be mashed and mixed thoroughly so that they release the juice. The finished mixture is laid out in jars and poured 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.

Banks are left open on a pallet in the kitchen. After 5 days, when the fermentation is over, you need to add the brine to the top of the jars and close them with lids. Keep ready meal needed in the fridge. Sterilization is not 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, a crispy snack can be eaten after 3 days.

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

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

Pour cold water into a clean jar and pour salt and sugar. Then, shredded cabbage should be placed in the container. It must be carefully tamped with your hands.

A jar without a lid is placed in a deep pan, where a small amount of brine can pour out during the fermentation process. After 2 days, the cabbage will settle a little.

When this happens, you need to add the 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, culinary lovers are trying to come up with something new. The following recipes will come to their aid.

Pickled cauliflower

A dense head of cabbage is ideal for salting. yellowish cauliflower it is 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 to prepare 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 rest of the ingredients to it and leave to cool completely.

Layers of carrots, cabbage, garlic, greens, bay leaf are laid out in a wide pan. The last layer should be carrots.

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

Cabbage should be left indoors for several days, and then poured into jars, poured with brine and put in the refrigerator.

Korean cabbage

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

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

When cabbage leaves soften, they must be carefully rinsed under water and greased on both sides with a sharp mixture. Then the cabbage is harvested in jars under oppression for 2 days.

Cabbage with beets

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

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

Ready salad is 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 calls for small tomatoes. They need to be washed and cut into 2 halves. All ingredients are mixed and salted.

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

Cabbage in tomato sauce

Washed cabbage must be chopped and then blanched in boiling water for 3 minutes. When the water drains, the vegetable is rammed into jars and poured with heated tomato juice.

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

The subtleties of salting

To make the finished dish tasty, it is necessary to take into account the general recommendations during the preparation of cabbage:

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

Moreover, you can safely experiment with brine and spices. Thereby cabbage salad never get bored.

Many housewives want to know the secret of making crispy salted cabbage for the winter, as it is very tasty and healthy. In addition, this preparation in banks is for winter table lifesaver. With sauerkraut, excellent salads and vinaigrettes are obtained, Russian cabbage soup cannot do without it, it is also good in quality self-dish. From this article you will learn recipes for making crispy salted cabbage in 3-liter jars and other containers.

Quick Recipes

You will need:

• Cabbage.
• Salt.
• Carrot.

Execution steps:

1. The fork is chopped into thin straws or cut into pieces. Packed tightly in a jar.
2. Poured cold water with salt, the proportion is as follows: 1 liter 2 tablespoons.
3. It is left for 2 days in heat.
4. After this time, drain the brine and add half a glass of sugar to it, pour the cabbage again.
5. Leave for a day.
6. Grate the carrots and sprinkle on top.
7. Remove the jar from the refrigerator.
8. Fermentation completed, ready to eat.

For the second recipe quick hand you will need:

• Head of cabbage.
• Salt.
• Carrot.
• Caraway.
• Cranberry.

Execution steps:

Recipe for one jar

You will need:

• Head of large size.
• Medium sized carrots.
• Tablespoon of sugar.
• Salt is taken to taste.

Execution steps:

1. Wash the head of cabbage and remove the top layer of leaves. Cut into two parts and chop into small strips, laying in a large container.
2. In order for the cabbage to give juice to crush with her hands, it must become translucent. At the same time, gradually add salt.
3. Taste it, there should be some saltiness, as it picks up salt during fermentation.
4. The fermentation process will begin when we add sugar.
5. Carrots are rubbed on a coarse grater, after which they are added to the already prepared cabbage. You don't need to crush it.
6. We mix all the ingredients, put it in a jar and put oppression. Without it, the cabbage will turn out loose and will not crunch.
7. The salting process for the winter is completed, cabbage at room temperature will be ready in 3 days.

Important! After cooking, you should monitor it for these three days and pierce it with a knife 3 times a day to the very bottom of the jar so that the resulting gas comes out. On the first day there will be little hydrogen sulfide, but on the second - the peak of fermentation, by the evening of the third day the process is completed.

If there is a lot of juice, pour it into another container. On the third day in the evening he becomes sour, slimy and stringy. You did everything right, don't be scared.

On the third day in the evening, we pierce the cabbage for the last time, squeezing out all the accumulated gas, remove the load and pour out the brine, which was poured into a smaller jar when it fermented.

We close the jar of cabbage with a lid and put it in the refrigerator. That's it, now you know how to cook crispy salted cabbage for the winter in a jar.

Recipe for pickling cabbage in an enameled bucket

To prepare a blank for the winter, you will need:

• Cabbage - 10 kg.
• Salt - 230 grams.

For improvement palatability and appearance you can take:

• Carrots, coarsely grated or cut into narrow strips - 500 grams.
• Celery root.
• Apples whole or cut into pieces - kilogram.
• Lingonberries - 200 grams.
• Caraway.

Execution steps:

cabbage surface should always remain in brine, because without it, it will quickly become unusable, and also lose some of the vitamin C.

Salted cabbage recipe

You will need:

• Head of cabbage.
• Carrot.
• Garlic - for one jar of 3 liters you need to take 1 head.

Cooking steps:

1. Cut the head of cabbage into pieces, laying in jars, layers should be sprinkled with grated carrots and chopped garlic. We fold and do not press hard!
2. Brine preparation. A liter of cold water is taken, salt (2 tablespoons), sugar (150 grams) are dissolved in it, 9% vinegar (100 grams) is added and vegetable oil(100g).
3. Pour the cabbage with brine and leave to ferment at room temperature under oppression. After three days salted cabbage ready.

pickled cabbage recipe

Would need:

Execution steps:

1. The head of cabbage is cut into pieces or into 4 parts. Fits in a barrel or pan. It is poured with brine, a press is placed on it.
2. Fermentation takes place at room temperature for about 4 days. During this time, it should be pierced with a sharp object several times to release the gas.

Pickled cabbage is good as an appetizer for the second course.

Georgian cabbage recipe

Ingredients required:

• Head of cabbage.
• Beet.
• Red hot pepper.
• Garlic - 4 teeth.
• Celery greens - 100 grams.
• Vinegar is taken to taste.
• A liter of water will require a large spoonful of salt.

Cooking:

1. The forks are cut into large squares, the beets into thin slices, and the celery and peppers are crushed.
2. Everything is placed in a jar in layers, which alternate with garlic.
3. The jar is filled with boiling marinade until the vegetables are completely covered, which is prepared from water, salt, and vinegar.
4. The jar is placed in a warm place for 2 days, after which it needs to make room in the refrigerator.

Cabbage according to this recipe is not subject to long storage.

festive cabbage recipe

You will need:

• Cabbage - 4 kg.
• Garlic - 9 teeth.
• Beets - 250 grams.

For brine:

• Liter of water.
• Salt and sugar should be taken in 2 tablespoons.
• Pepper - 8 peas.
• Bay leaf - 4 pieces.
• Apple vinegar- half a glass.

How to prepare a blank for the winter:

1. Cabbage is cut large pieces. Between her in enamelware put slices of raw beets and thin slices of garlic.
2. Prepare the brine as follows: put a pot of water on the fire and pour salt and sugar into it, pepper with bay leaf. After the brine boils, you should remove the container from the heat and pour apple cider vinegar into it.
3. Pour the cabbage with the resulting marinade and close it with a lid. After 5 days you can try.

Crispy Salted Cabbage Recipe

You need to take to the bank:

• 2 kg cabbage.
• Two medium sized carrots.
• 3 pieces of bay leaves.
• A few peppercorns.

The brine is prepared from the following ingredients:

For 1.5 liters of water, you need 2 large spoons of sugar and salt.

Crispy cabbage for the winter is done like this:

Recipe for salted crispy cabbage with dill

For a 3 liter jar you will need:

• Medium sized head.
• One medium carrot.
• The amount of salt is taken based on 1 kg - 20 grams.
• Dill or cumin - seeds.

Recipe steps:

1. Cabbage is chopped with the same straws and poured into bulk dishes.
2. The carrots are chopped with a coarse grater and added to the cabbage. Add salt and spices.
3. Mix the ingredients, no need to knead.
4. When crushing, place in a jar, leaving 8 cm free.
5. Add boiled water until the content is covered.
6. Advice! You can not pour water, however, if juice has not formed in a day, this must be done.
7. Fermentation occurs for about 3 days, while several times it should be pierced with a pointed stick, reaching to the bottom. So you will help her get rid of gases.
8. Then the brine is poured into a deep plate, sugar is added and stirred. Then it is poured back into the jar.
9. Sugar is added at this very moment, because the cabbage peroxides more, and its shelf life is compressed. You can also leave the addition of sugar for later, when you serve it to the table.
10. The jar is closed with a lid and placed in a cold place.
11. The piece will be ready in a week.

To get delicious crispy cabbage in winter, you need consider the following recommendations:

Thus, you now know how to salt cabbage at home. A jar instead of a barrel is used by city dwellers, as it is very convenient. It is easy to store, the quantity is small, for this reason it will not deteriorate. "Barrel" salting requires more stringent care, since you need to constantly monitor the cleanliness of the lattice, oppression and cotton fabric. Moreover, the contents are often subject to mold and this moment cannot be missed. And the taste of the blanks made by these methods almost do not differ from each other. A little effort will turn into an excellent snack or component for a wide variety of dishes.