The quail (ambassador) of the cabbage leaves deep into the centuries: our ancestors also sipped this vegetable to provide themselves with a tasty and healthy snack for the winter.

Usually, it takes a few days to take the sauerkraut, but today such a method is known as a quick salting of cabbage, when it can be sampled after 1-2 days. Today we will learn what the accelerated souring is, what ingredients are used, and when such a dish can be served to the table.

Cabbage for souring: choose the best varieties

Before we start to digest, we learn which cabbage varieties are best suited for pickling. In general, the variety should be medium or late-ripening, the head is large and white, without greens, since only white leaves contain the sugar necessary for fermentation.

The vegetable itself should be crispy and sweet.

To sour cabbage according to recipes, which quickly allows it to be served, we use the following varieties of cabbage for pickling.

Gift

Shelf life at a quick ferment of this variety is about 5 months. The cultivar grows tight, large heads with elastic foliage.

Anniversary F1

Sauerkraut of this class has the same shelf life and is distinguished by heavy dense heads up to 4 kg.

Dobrovodskaya and Turkic

The variety forms smooth dense heads, not cracking and having a great taste.

Pickling cabbage fast cooking in this case does not involve long storage.

Belarusian

A quick way to pick salad cabbage of this variety is different in that cabbage should be fermented immediately after harvesting, not letting them lie down.

Slava-1305

Excellent salty variety of long-term storage. Quilling according to the prescription of quick salting of cabbage or long as a result gives a juicy crispy snack for individual consumption or as a garnish to meat or fish.

The same sort of properties have a grade Geneva F1, which can be greased even in early spring.

Moscow's late

One of the best long stored varieties, preserving in the sourness of elasticity and crunchiness. The weight of one head is 7-15 kg!

Amager

A great variety for the leaven of cabbage fast way, as well as long. It has a decent shelf life - up to six months and the fact that over time its taste only improves.

Similar properties are inherent in the Kharkov winter cabbage, which is ideally suited for pickling nearer to winter.

Kolobok

One of the best late-ripening varieties suitable for souring. Heads are dense, round and heavy - up to 5 kg in weight. Salted cabbage is stored for a long time.

Other varieties that are well suited for sauerkraut in a quick way include the Russian size and Mensa, which are distinguished by the large size of the heads (up to 9 kg) and long-term preservation.

For accelerated ripening of cabbage, we adhere to several important rulesto get a well-kept, tasty and quality product.

We choose only mid-ripening and late-ripening varieties: the early ones are not stored for long.
The amount of carrots should not exceed 3% of the main mass.
Do not use iodized salt: for souring is suitable only ordinary large salt, the amount of which should not exceed 2% of the cabbage mass.

We leave cabbage to wander at a temperature of 18-20 degrees. When fermentation should appear bubbles and foam. We must remove the foam.
Cabbage should be covered with brine. If it is not enough, put even more oppression or add extra prepared brine.
We store sauerkraut at a temperature of 0-5 degrees, not higher, otherwise it will peroxidise and become bitter.

If we have roasted cabbage by all rules, it acquires a sweet and sour taste and amber-yellow color.

Many quickly suck cabbage, adding vinegar to it. But to get really useful product, we need sauerkraut fast cooking without vinegar, which we prepare according to the following recipes.

Sour cabbage: recipe with sweet pepper

We will need the following products for pickling

Water - 2 liters;
Black cabbage - 10 kg;
Red bell pepper - 1 kg;
Yellow sweet pepper - 1 kg;
Parsley - two bunches;
Salt - 300 grams.

How to sour cabbage quickly
Cabbage with colorful Bulgarian peppers - great appetizer and decoration festive table!! We buy peppers and other ingredients, and proceed to quick salting.

Thin shred cabbage, sliced green parsley, peppers - a cube.
We mix the herbal ingredients and put them in an enameled container.
We prepare the brine, boiling water and salt until completely dissolved, and let it cool.
Fill the cabbage mixture with brine and put oppression.

On the second day, we start tasting colorful and juicy cabbage! This snack will become your family's favorite food.

Quick salting of cabbage: a recipe with beets

For this recipe, salted cabbage will need such ingredients

3 liters of water;
600 g of beet;
3 kg of cabbage;
4 tablespoons of salt;
2 garlic cloves;
600 g of carrots;
10 peas of black pepper;
4 laurel leaves;
3 tablespoons Sahara.

How to make a quick starter of cabbage

with the addition of beet gets a beautiful pink shade and becomes even sweeter. It is used as an independent snack, a side dish to meat and fish dishes or an additive to vinaigrette.
We cook it this way:

We cut the heads into quarters, and them into squares of approximately equal sizes.
Three carrots with beets on a grater for korean carrots and mix them.
We crush the garlic cloves with a knife and put the jars or enamel vessels on the bottom. Fold together layer by layer cabbage and carrot mixture.
We prepare the brine, boiling water with salt, laurel leaves and pea peppers.
Let cool the filling to 80 ° C and fill the contents of the dishes.

We are waiting for a couple of days, holding the container in the room, and then we taste it, serving cabbage with beets to meat, fish, mashed potatoes.

So, you learned how to make a quick salting of cabbage without using vinegar and other unnatural preservatives. Prepare this useful dish for the whole family, surprise them with guests and use it for unloading days - a crisp cabbage will give slenderness and strengthen health!

Our ancestors were not available for quick salting of cabbage. Once salt was valued more expensive than gold and was a frequent guest not on every table. To keep food in the absence of preservatives was not easy. The existing methods required long exposure of blanks in strictly specified conditions.

Our capabilities allow you to add to the food various spices and spices with which the food becomes richer in taste, faster canned and stored better. Salt, which we generously put in billets, prevents the proliferation of pathogenic microorganisms and inhibits the processes of fermentation. Salted cabbage does not need to stand for weeks at room temperature, waiting for it to become suitable for long-term storage. A variety of recipes will allow just a few days or even hours to bring the product to the desired quality.

Salt or sour - what's the difference?

Actually there is no difference, the terms refer to the same process. By salting is meant a method of preservation, in which the main role is given to lactic acid.

This component is released in the process of natural fermentation of fruits and vegetables, gives the dish a specific taste and is the guarantor of the safety of the produce. Only processing of different kinds of crops is described in different terms. So, for example, apples "wet", cucumbers "salt", and cabbage "kvass".

Despite the differences in the names, the essence of this does not change. Everywhere the preservative is lactic acid and partially salt, which controls the fermentation process, protects the product from souring, speeds up salting, allowing to shorten the cooking time.

In those days, when salt was an expensive treat, in the villages there was used a pure fermentation. The cabbage was cut, laid down under pressure and without air access, fermented in its own juice.

To the product does not deteriorate, it should be strongly tampered. With the slightest ingress of oxygen, lactic acid fermentation could have stopped, and the cabbage would simply rot. Long exposure guaranteed reliable preservation and storage for a long time.

Ready cabbage was placed in a cold room. At low temperatures, lactic acid bacteria reduced activity. However, the fermentation process did not stop, and the product became sour with time.

Salt, which is actively added to modern recipes, not only additionally preserves the product, but also inhibits the growth of lactic acid bacteria. Therefore, cabbage, fermented with the use of salt, can be stored much longer.

Basics of cabbage salting

For conservation to be successful, you must observe four important conditions:

choose a vegetable of the appropriate variety;
protect the product from damage;
create an environment suitable for the development of lactic acid bacteria;
bring all working surfaces in perfect condition.

How does salting occur? Lactic acid bacteria that are present on the leaves of the vegetable ferment the sugars contained in the cabbage. Accordingly, the more simple carbohydrates in a vegetable, the more active is the conservation. That's why you need to choose varieties with the optimal chemical composition. Otherwise, sugar will have to be paid additionally.

To along with lactic bacteria did not develop harmful microorganisms, try to remove the maximum amount of air from the product.

To do this, cabbage should be well condensed. It is better to spread the product in small layers and each of them carefully to fix.

It is desirable to put oppression on top, then the cabbage will sink a little in its own juice. As oppression, you can use a well-washed stone or a container of water. On top of the workpiece lay some kind of press. You can use a flat plate or a wooden disk made by hand. And already directly on the press put weighting.

To develop lactic acid bacteria need a temperature of 15 to 22 ° C. Therefore, after all preparations, cabbage should be left at room temperature. Further, when the product accumulates enough acid, the activity of the bacteria must be reduced by removing the preform in a cool place. In the villages, it is usually put in a cellar, where the temperature is kept within 8-12 ° C. And the finished product should be stored in the refrigerator at 0-2 ° C.

And, of course, during cooking, do not forget about cleanliness. Thoroughly wash all the appliances, dishes, sterilize the jars. We thoroughly clean the vegetables. Cut the damaged parts. In general, we prevent the ingress of dirt into the product.

The best cabbage varieties for pickling and souring

For salting and souring, medium-and medium-late varieties and cabbage hybrids, in which the maturation period from emergence to full formation of the head is 115-160 days, is best suited.

The most popular of them are:

"Glory";
"Gift";
"The Midor";
"The Merchant";
Dobrovodskaya;
"Krautman".

Cabbage of these varieties forms a large head with a small stump. The weight of one vegetable can reach 3 kg. The inner leaves are white or greenish, very tightly collected, strong, juicy, sweet, contain a large number of carbohydrates.

Cabbage of these varieties is good even without salting. A pickled, made by all the rules of the procurement, it turns delicious and crisp, can be stored until next season.

Preparation: place, tools, raw materials

Quitting cabbage is not a time consuming process. The main part of the work is laid in only three stages. Before the bookmark, the vegetables must be cleaned, cut and salted.

We wash cabbage. We remove the spoiled leaves, cut off all the defects. Cut out a stump. Leave a blank white head out. The same is done with other ingredients. If we put carrots, then also, we clean it and remove all the corrupted places.

We will cut the vegetables on the table. Prepare a place, removing all unnecessary. You can shred cabbage on plastic or wooden boards. For cutting, in addition to the usual universal kitchen knife, it is convenient to use a special knife-shredder or grater-shredder.

If the brine is prepared separately, we will select a suitable container for it. If the cabbage is simply rubbed with salt, we will prepare a large bowl or basin, in which we will mix everything with our hands.

Stack vegetables in acid resistant dishes. For this purpose, an enamel saucepan is suitable. But some recipes provide for the laying of cabbage in banks. If vegetables are kvassyatsya in a wide bowl, they need to press down with oppression, so that the product disappears under a layer of juice or brine.

Vegetables packed in cans, too, will give off juice. Therefore, if the containers are filled to the top, it is better to put them in a basin, so that the liquid drains into it, and not to the floor.

When the cabbage starts to wander, it will accumulate gas. Its excess can spoil the taste of the finished product. Therefore, we will periodically pierce the workpiece with a wooden rod, releasing the excess. During the fermentation on the cabbage will appear frothy cap, which must be carefully removed with a clean spoon.

We remember that any objects with which we touch the product: knives, boards, spoons, should be thoroughly washed and bathed with boiling water. The same applies to containers - pots and cans.

If we cook cabbage at a time, then the jars can not be sterilized, and wash with soap or soda, hot water. Close the blank with a clean plastic cover. In this form it can be stored no longer than three months.

Recipes for salting cabbage for the winter

Almost every family has its own recipe. How does cabbage do it? It is rubbed with salt, soaked in cold brine with the addition of vinegar, pour salted boiling water.

Especially good cabbage with the addition of various spices and spices. In the blanks put cranberries, peppers, beets, carrots, onions, garlic, etc. All this, of course, affects the quality of the finished product. Sauerkraut can be different.

Pickling cabbage with beets

Thanks to the beet, the blanks acquire a beautiful shade, an unusual taste, additionally enriched with vitamin supplements.

Composition:

cabbage without a cob - 5 kg;
root crops of carrots - 0,5 kg;
beet without skin - 250 grams;
bulgarian pepper - 0,5 kg;
several small bulbs;
bay leaf, sweet pepper, peach, caraway seeds;
salt - a half glass.

Listed vegetables, except onions, shredded or cut straws, grind along with salt and seasonings, using a large basin. In the middle of the billet we place the onion replicator.

We install the container in the pelvis, cover it with gauze in such a way that dirt and dust do not get into it. Leave to wander at room temperature. During the day, we pierce the cabbage with a wooden stick several times. We follow the process. The availability of cabbage is determined when foam ceases to stand out. Preparation can take from 2 to 4 days.

We close the banks with plastic covers. If you need to keep cabbage for a long time, we will fill the vegetables with boiled vegetable oil with a layer of 1 cm.

In cans of pepper and garlic

This recipe allows you to sour cabbage in a hot way. We cook vegetables, clean the main ingredient. Cut the tops of the cobs flush. Let's divide the head into quarters.

Prepare a tasty dressing from fresh carrots and Bulgarian peppers. We chop the vegetables with a harvester. Bright mixture add a grated celery root and finely chopped garlic. Add some fresh corn to the vegetable filling. The number of components depends on the capabilities of the hostess.

All vegetables are laid in layers in a wide enameled container. Layers of cabbage should alternate with vegetable dressing. The more tiers you get, the better.

We will salt the vegetables with brine. Bring to a boil 4 liters of water, dilute it with 200 grams of sugar and salt, five or six peas of black pepper and a few leaves of bay leaf. Turn off the brine after dissolving the salt and sugar. Let's wait until the marinade gets a little cool.

Let's pour the fill into a container with cabbage. Vegetables must completely disappear beneath it. We press the workpiece with a press. Let's leave for two weeks to ferment in a cool cellar or on the balcony.

Cabbage, salted with spices

This is another unusual recipe salting cabbage for the winter. At 11 kg of vegetables, we need about a kilogram of apples and 300 grams of carrots. Also take one handful of cranberries and cranberries. An unusual aroma will be created with the help of cumin, sweet pepper, anise and bay leaf. Spice we add to taste, and salt we take in an amount of 2/3 cup.

We'll crumble cabbage with shredding. Carrots grind on a large grater. Apples are divided into quarters and so that they do not darken, we will stand them for a while in cold salted water.

Mix the ready-made ingredients. Let's combine the future salad in a wooden or enameled container. We will press down with oppression. Leave for 10-12 days at a temperature of 18-22 ° C.

When the product stops wandering, we will check its readiness. Salad should be slightly reduced in volume, and the juice that has emerged from the vegetables becomes transparent. We will spread the cabbage on the banks. We cover them with plastic covers. In this form, the salad can stand in the refrigerator all winter.

Salting cabbage with grains of dill

In this recipe, all proportions are conditional. For a bucket of chopped cabbage, take 100 grams of salt. Carrots by volume should be a tenth of the total mass of cabbage. Dill and cumin seeds are added to taste.

Vegetables are cleaned, neatly cut into small straws, mixed with salt and seasonings. Lay out on the banks and rammed. Close the plastic lid, remove it in the basement or put it on the balcony, if it's cool. After 10 days, the product can be fed to the table.

In jars with apples

The original dish rolls right into the cans. Salad is made from cabbage, apples of sour varieties, onions and sweet Bulgarian pepper. The main component by volume should exceed the remaining ingredients, taken together twice. For salt, make the following calculation: we will need to add three tablespoons for every 2 kg of cabbage.

We cut cabbage, apples, onions and peppers with beautiful smooth straws or thin slices. We put on the bottom of a wide saucepan. Solim. Stir with a clean spoon, in no case by hand.

Banks should be washed in advance. At the bottom of each we put 2-3 bay leaves and 5 peas of black pepper.

Densely fill the container. We cover with metal covers. We will sterilize for half an hour. Sunset. Turn upside down, cool and place in the refrigerator.

In banks cold way

Pickling cabbage in jars in brine requires a minimum of preparation time. Take for salad 2 kg of chopped cabbage and 2 medium grated carrots. We mix vegetables with hands. Densely fill the mixture with a three-liter jar.

Prepare cold brine. In 1.5 liters of pure water, we dissolve on a tablespoon of salt and sugar. With this brine we will fill the vegetables folded in the jar. Cover the glass container with gauze. Let's put the lettuce in a warm place. Three days later the cabbage will be ready. To store it you need to keep it in the cold.

Quick salting of cabbage hot way

Pickling cabbage fast food is popular among people who value time. This way they make salads that do not need to be kept for long. Vegetables instantly soaked in brine. Such a preparation can be served to the table literally the next day.

We prepare a beautiful vegetable mix of finely chopped layers of cabbage and carrots. Mix vegetables in any proportions. Tightly put them in cooked jars. Fill with brine.

In a liter of water, we make a tablespoon of salt, half a spoonful of sugar and a spoonful of vegetable oil. Bring the marinade to a boil and fill it with vegetables.

Let's leave the jar uncovered for a day in a warm place. Next day, close the salad with a plastic lid and put it in the refrigerator.

With beets in Georgian

For a fragrant salad in Georgian, a beautiful large head and two small smooth beets are chosen. A unique aroma is created by 2 heads of garlic, a pod of pepper and a bunch of fresh coriander.

Vegetables are cut quite large. The head is divided into 8-12 parts. Beets must be either grated or cut into flat slices. Garlic cloves can be put whole, or large crumble. Hot peppers cut into rings. Kinzu make out the branches with hands.

Vegetables should be spread in the pan in layers: a layer of cabbage, a layer of beet, a layer of garlic, etc. Repeat several times until the ingredients run out.

Lastly, a brine is added to the vat. Boil two liters of water and dilute in them 50 grams of salt. Let the brine cool to room temperature, and then completely cover them with vegetables.

Salad in Georgian must be kept warm for about two days. After which it can be decomposed into cans and put into the refrigerator. There the cabbage will reach the ready for 3 to 5 days.

Harvesting crispy sauerkraut for the winter in cans

It is very convenient to ferment the vegetables in a can, after all, they can later be stored in the same container in which they were prepared.

Winter salad is shredded only from white cabbage and carrots. With root vegetables, do not overdo it. There are a lot of carbohydrates in it, and their excess is useless. Excess sugar can dramatically slow down the process of fermentation and cabbage will not have time to ferment.

Carrots in the salad in question will occupy a tenth of the total. Vegetables cut into strips, put together in one wide basin and stretch our hands until the appearance of juice.

In a glass we mix a tablespoon of a large salt and a teaspoon of sugar. This amount will be enough for pickling a three-liter can of cabbage.

We put the vegetables in a glass container in layers, by pouring out each layer. When the pot is full, the salt with sugar must be finished.

We will put the container in a warm place for three days. Once a day the cabbage will need to be pierced to the very bottom with a wooden stick steeped in boiling water. The finished product must be stored in the cold.

With apples and cranberries in a barrel

It is not easy to find a wooden barrel today. If you still have it, try to cook cabbage for this original recipe.

Take apples and cranberries in approximately equal parts. Cabbage should be 5 times more than other ingredients. For each kilogram of the main vegetable, you need to put 30 grams of salt.

Mix everything together. Toss the salad in the barrel. Put under pressure and send to heat for 5 days. During this time the cabbage will stop wandering and absorb a lot of aromatic substances.

With Bulgarian pepper, carrots and onions in a jar

A slightly unusual taste of this salad will give a sweet pepper and onions. Carrots will also participate in the cooking process, saturating the ready-made dish with juiciness. The volume of cabbage is twice the amount of other vegetables. Carrots, onions and peppers are taken in equal parts.

Vegetables need to be thinly sliced, mixed with salt, sugar and vegetable oil. Calculation of the ingredients will be as follows: for 3 kg of cabbage, add 4 tablespoons of sugar, 2 tablespoons of salt and one spoon of vegetable oil. Salad immediately put on the banks and put in the refrigerator for several days.

With horseradish and garlic

Let's take a head of cabbage of a large size and one medium carrot. We cut the main vegetable into large pieces, and let the carrots pass through the combine. Add 100 grams of grated horseradish root and garlic head. The teeth will be squeezed through the press.

We mix vegetables in a basin. Add three tablespoons of salt and two sugars. We remember the mixture with our hands as if we were going to knead the dough. Let's combine lettuce in the enameled container. Above put oppression. We will remove the cabbage for three days.

With honey and lemon

For spicy salad you need a whole big head, weighing about 3 kg. Cut cabbage straws and dilute carrots and beets. We need two sweet orange roots, which we grind with a grater. Choose one large beet and also grate on a grater, or chop into a combine.

The taste of a salad perfectly complement the lemon. We cut it directly with the skin on thin plates.

This recipe uses an unusual marinade, which is prepared on the basis of prunes and honey. To pick one head, you need 200 grams of dried fruit, which we previously rinse, pour a glass of water and boil. Hold on for 3 minutes. In the end, add salt to the broth (1 spoonful) and honey (4 tablespoons).

We mix the vegetables with the marinade, immediately put the salad on the jars, close with usual plastic covers, not sterilizing. We put it in the refrigerator, and on the third day we will enjoy the taste of a healthy dish.

Salting cabbage in Armenian

On a cabbage head you will need medium-sized carrots, one beet, a celery root, a bunch of cilantro, 2 hot peppers, a garlic head. The listed vegetables, except cabbage, cut into thin large plates, pepper respectively rings. We divide the cabbage into slices. Cind. Cabbage and a mixture of vegetables are packed in tare layers.

We prepare the pickle. In three liters of water we grow 150 grams of salt. In a boiling solution we throw 10 peas of pepper and 3 bay leaves. If desired, add half a cinnamon.

We cool brine and pour them vegetables. We leave in the heat under the load for three days.

Pekinese cabbage recipe in Korean

A spicy original dish will help diversify the diet. Maybe not everyone will like it, but obviously will not remain without attention. The exact proportions of the components can not be calculated. Here everyone should be guided by their preferences.

Kochan chinese cabbage It is necessary to cut them along into four parts, each of which must be brushed with salt and sent to the refrigerator. After a day, rinse thoroughly.

Then you should take in equal proportions garlic and hot pepper. Grind them together until smooth. Spread pieces of cabbage paste. Leave the dish for a day at room temperature and then clean it in the refrigerator.

How to pickle cabbage so that it is crispy

If you sour cabbage, but it turned out soft, use the following tips:

try the next time when pickling does not crumble cabbage, so it is better to keep its initial properties;
do not spare salt, it will keep the growth of harmful microflora and will not allow the product to peroxide;
use only late varieties of cabbage;
keep clean during cooking, as external microorganisms can prevent the fermentation process from proceeding as it should;
as soon as the juice in the billet becomes transparent, immediately remove the cabbage in a cool place.

The last recommendation, of course, is from the field of fantasy, but those who follow it say that the result is excellent. The national calendar recommends harvesting cabbage for the growing moon, on the day of 5-6 days from the new moon. This method can be used together with other recommendations.

Marinate vegetables without vinegar

None of our recipe uses vinegar. Although the taste of some blanks turns out to be similar to the taste of pickled vegetables. It's all about adding sugar. If it is put less than salt, the product will soon start to ferment and acquire a characteristic sourness.

Abundance of sugar suppresses the growth of lactic acid bacteria. If you add it twice as much as salt, the fermentation process will not work. The activity of microorganisms will slow down. The juice extracted from the cabbage will taste like marinade.

Billets for the winter is very good. I learned a lot interesting ways. The most liked "fast salting of cabbage hot way. Nowadays it is very convenient to prepare for the winter, and thank you to such articles about which you can learn a lot of new things

Http://twitter.com/andreyzhadaev Andrey Zhadaev

Be sure to salt the cabbage in two or three ways. Most of the usual salting-rubbing cabbage and carrots with salt. His wife loves cabbage, salted "in Georgian." And I do for myself with apples and cranberries. Sorry oak barrel one.

Pickling cabbage in brine, as one of the blanks for the winter, has not lost relevance for many years. After all, sauerkraut is useful for preparing many dishes. From it you can cook soup, used in salads and vinaigrettes, as a filling for dumplings, patties, ruddy rolls. It can be stewed, and simply served to the table as a sharpened snack to various side dishes.

There are also some signs associated with salted cabbage. It is generally believed that it is best to salt cabbage on Wednesday, Friday, and also Saturday. Strange as it may seem, but having salted her on these days, cabbage always turns out to be crispy, juicy, ostrenkoy and moderately salted. Recipes andthe most different ways salting cabbage lots of. Many of them are based on pickling with brine.

Pickling cabbage in brine. Sauerkraut in brine. Harvesting cabbage for the winter in cans.

white cabbage - 3 kg
carrots - 400 g
for brine per 1 liter of water
sugar - 1,5 tbsp.
salt - 2 tbsp. coarse salt

Vegetables are washed and cleaned.

Cut cabbage with straws, grate carrots on a large grater.

Mix cabbage with carrots and loosely lay in jars to the shoulders.

Dissolve the salt in boiled water and pour the brine to the top of the jar.

Leave the cans with cabbage at room temperature for 2-3 days, once a day piercing cabbage with a wooden stick, to exit the gases.

On the third day, drain the brine from the cabbage and dissolve the sugar in it.

Pour the brine again.

Close the jars with a plastic lid and put in the refrigerator.

Keep tobrine in brine in a refrigerator.

Salting cabbage with apples is a recipe.

Ingredients:

Cabbage - 2kg;

Water - 1 liter;

Salt - 2 - 3 tbsp. spoons;

Sugar - 1 tbsp. a spoon;

An Apple

First you need to prepare a brine. The water is poured into a saucepan, salt, sugar added, boiled and cooled. While the brine is getting cold, it is necessary to chop the cabbage, after washing it. Cabbage shred without a cabbage. Apples are better to take sour varieties. Sauerkraut with the addition of apples is obtained with interesting notes, besides the acid contained in them, allows the cabbage to salivate faster. So, apples are cut into thin plates and added to the chopped cabbage.

In a cleanly scalded boiling water three-liter jar put the cabbage, tightly ramming her hands. Fill with cooled brine. Banks do not close with lids - this is done to enrich it with oxygen, and to release all bitterness. In order for the fermentation process to go faster, it is necessary to stir it gently at least twice a day. In a warm room sauerkraut should stay for 3 days, after which it is taken out to a cool place. It can be a cellar or a refrigerator.

And here's another recipe for sauerkraut for the winter in hot brine.

Ingredients:

Black cabbage - 2 kg;

Carrot - 2-3 pieces;

Water - 1 liter;

Seeds of coriander;

Salt stone - 3 tbsp. spoons;

Sugar - 3 tbsp. spoons;

Vinegar - 1 table. a spoon.

Cabbage and carrots shred. From water, salt, as well as sugar and vinegar, marinade is cooked. At the end of cooking, add coriander. In clean banks, ramming, spread cabbage, mixed with carrots.

Pour hot brine. Cover with a plastic lid. With such salting, cabbage should also be disturbed. In a warm room, she should stay about 4 days. Then sauerkraut is taken out in a cold place.

We want to offer you an interestingrecipe for instant sauerkraut. The composition of this recipe includes honey, so cabbage is obtained not only very delicious, but also doubly useful, it acts as a restorative, and the brine of this preparation has a good effect on the work of the heart.

Preparing for quick sauerkraut with honey from the following ingredients: - cabbage, carrots, as well as water -1 l, salt -1 st.lozhka, honey - 1 t.lozhka - for pouring.

Cooking method:

Cut cabbage from the top leaves and chop the straws, wash the carrots, peel and grate.

Then all the ingredients must be placed in a pre-prepared, clean bowl of leaven, you can use exactly the same as for pickling tomatoes.

Next, you should prepare the brine, for this you need to hot water dissolve all the salt, bring it to a boil and remove from heat to cool to a temperature of about 60 ° C, and then add the honey and stir until it completely dissolves.

When the brine completely cools, they need to pour cabbage, so that the liquid is completely covered, cover the dishes with a lid and leave to soak at room temperature.

In 2 days sauerkraut will be ready. To store such a workpiece aslazy pickled eggplants, better in a cool place - a refrigerator or a cellar.

Every hostess ways of salting cabbage their. Someone prefers to salt cabbage exclusively in a barrel, someone in a smaller dish, and someone in ordinary three-liter jars. Someone adds apples to the cabbage, some cranberries, and some even cook it in the Korean manner. All this depends on the tastes and preferences of the mistress herself and her family members.

We have tried to collect for you the most common ways of harvesting cabbage, and we hope you can find among them that which suits you.

1. Зnibble of cabbage in a quick way

Necessary ingredients:

Cabbage is one kilogram;

Carrots of medium size - one piece.

For brine:

Water - one and a half liters;

Table vinegar 9% - one glass;

Vegetable oil - one glass;

Salt is not iodized - four tablespoons;

Sugar-sand - nine tablespoons;

Bay leaf - eight leaves;

Black pepper peas - ten peas.

Cooking method:

First, take the head of cabbage, tear off her upper leaves, and the rest of the shredded small straw, as for the salad "Vitamin" from cabbage.

Carrots, we will clean, wash and grate on a grater for cooking carrots in Korean.

Next, we place cabbage and carrots in a large enamel pan or basin, there also add bay leaf and black pepper peas. After that we proceed to prepare a pickle for our cabbage. To do this, mix all the ingredients and bring the mixture to a boil.

Pour hot cabbage with carrots and leave it all to stand at room temperature for three days.

After three days, we spread the cabbage on the banks and also how we remove the crude adzhika for storage in the refrigerator.

2. Hot way salting cabbage.

Necessary ingredients:

White cabbage - two hundred and fifty grams;

Carrots - one hundred grams;

Bulgarian pepper - one hundred and fifty grams.

For brine:

Water is one liter;

Salt is twenty-five grams;

Sugar - forty grams.

Cooking method.

To begin with, we shred cabbage finely, and grate the carrots on a large vegetable grater. Bulgarian pepper is cleared from the core with seeds and cut into strips. Then mix all the cut vegetables and densely put in a clean, dry three-liter jar.

After the above time, cabbage can be eaten.

Many housewives are interested, how to make red cabbage just like they sell in stores. In fact, the way it is prepared only seems difficult and intricate at first glance, but in the end, having spent quite a bit of time, you can spin a few jars of this delicious snacks for the winter.

AT recipe for pickled cabbage and beets includes the following ingredients:

White cabbage - 2 kg

Carrots - 2 pcs.

Beet - 1 pc.

For the marinade you will need sugar and salt. Sunflower oil, bay leaves, fragrant peppers, vinegar, garlic. If in the recipe of sauerkraut with carrots vegetables should be cut with thin straws, then cabbage should be cut into small squares, about three by three centimeters, at first this exercise will seem difficult to you, but you will quickly cope with this task. But carrots and beets are rubbed on a large grater, the resulting cut components are mixed in a large container.

, of course, it will not work without the correct marinade. Mix one liter of water with 150 grams of sugar and three tablespoons of salt, add 150 grams of sunflower oil, two bay leaves and several peas of sweet pepper. We put on a slow fire, and when it boils, add 150 grams of 9% acetic acid. Just in the marinade, you have to add the crushed garlic head, and only after that we pour the hot marinade into a container with cabbage, and press down on the plate with a plate.

We leave the cabbage for one day, then lay it out in jars and close it, besides, it can already be eaten on this day, because it is marinated very quickly. In addition, lovers of sharp and piquant, do not forget to add a pepper-flame. Now you know home recipe canning cabbage in beet juice.

Salting cabbage with beets: fast and tasty

To salted cabbage has acquired a beautiful pink saturated color, in the art of domestic harvesting is used original salting of cabbage with beets , about which we want to tell you today. We hope that such a preparation will be very pleasant for all members of your family and especially for children, because rosé cabbage is not only delicious, but also fun, unusual and beautiful.

So, recipe for pickling cabbage with beets.

Requires the following ingredients for billets:

White cabbage - four kilograms;

Beet - four hundred grams;

Garlic - one head, medium size;

Horseradish (root) - fifty grams;

For preparation of brine:

Clean, distilled water - two liters;

Sugar-sand - half a glass;

Salt (not iodized) large - one hundred grams;

Bay leaf - four pieces

Carnation - two or three buds;

Black pepper peas - ten peas

Bquick salting of cabbage with beets - cooking method.

First we take cabbage, we separate the top sheets from it, and the rest, in contrast to the recipe for sauerkraut, is cut into large cubes, approximately 3x3 cm in size.

Horseradish cleansed, rinsed with cool water and weed on a small vegetable grater.

We divide the garlic head into separate denticles, each one is peeled from the husk and crushed with a garlic press or cut very finely with a sharp knife.

Fresh beets will be cleaned, washed and cut into cubes.

Next, we mix all the prepared vegetable ingredients in one large bowl (bowl) and transfer them, densely ramming, into an enamel saucepan prepared for pickling, a tub or a clay pot.

Then we will prepare a spicy brine of water, sugar, salt and various spices, bring it to a boil and boil for a few minutes, so that the sugar and salt will completely dissolve. We remove the brine from the fire and let it cool completely.

Then we pour cabbage with beets and horseradish with cooled brine to the very top, cover with a lid, a plate or a special wooden mug on top and set the yoke. As an oppression you can use, as in salting a tomato, an ordinary three-liter jar filled with water.

Two days later the cabbage will be ready for consumption, then it must be transferred to a facet, like salted cucumbers, in a cold cellar or cellar. If you do not have anything like this, shift the cabbage into clean glass jars, cover with normal nylon lids and put it in the refrigerator.

This topic is for me the most beloved. Because sauerkraut - that rare case, when I, as they say, "sparkle" with culinary talent, which is probably spread only on dishes from this vegetable. Everyone loves my cabbage - I am boasting without exaggeration

I do not know what the secret is, but all friends and relatives respect my option of this tasty and useful.

Although nothing special I do, it seems to be the same as everyone else.

it a successful billet for the wintery: and there is always a snack, and vitamins are provided on the table to the family. Today I read that for a long time in Russia all the girls and even girls learned to sour cabbage. Precisely, for sure! It was my mother who gave me this recipe when I helped her in this matter as a child. And on the Internet it is written that "This is hard work". This is really amazing! Because and it takes only a couple of hours and a couple of helpers, which will peel and grate carrots and cans of glass washed.

Yes, by the way, about the dishes for work. I've heard a lot about pickling in barrels, tubs, etc. I myself PRINCIPALLY salt (kvasha) cabbage ONLY in 3-liter jars. Once I was persuaded into a plastic tub, but the product turned out to be completely different, as always - not mine at all

Sour cabbage with own hands

So, we need:

three-liter cans,
salt (iodized is not necessary, ordinary salt),
cabbage (tight, light green heads, early, green for salting is not suitable)
carrots (number - by eye, who loves as much)
sugar

Well, the recipe for salting is simple. Finely shred it, top it with grated carrots.

Now the main thing is how and how much to salt. I remember well my mother's behests - to salt so that it was nice to eat. That is, do not salt, re-salting - they say, "we salt", but as if we do

And now - attention! Pa-ba-ba-bam! Having studied several recipes of sauerkraut, I understood the difference between my and other recipes. I sprinkle a bunch of sliced vegetables with sugar! A little, literally half a handful. Sugar will help to start the natural process of fermentation and the formation of lactic acid.

Judging by other recipes, fermentation should be carried out by itself. I do not know if cabbage today is not something like before, that it is necessary to "help" it? But I always sprinkle sugar, and it always captivates other people's hearts and stomachs

Then this pile should be crushed a bit, so that our cabbage allocated juice.

In the washed jar (it is not necessary to sterilize) we begin to lay it tightly, ramming, using our own fist.

The narrow part of the bank will perfectly cope with the role of oppression, the main thing is to thoroughly tamp down our future snack. In other versions of sour, it was proposed to use oppression, load, and so on. I also manage at a minimum, as already mentioned.

If the juice has already gone out, drain a little. We put the jar on the recessed plate (during the night the juice will stand out and the floor or table will be filled without a plate). Do not cover.

The cabbage will last for two or three days, depending on the temperature in the house. I recently was ready for 2 days, but in autumn it usually takes three to four days. During this time, you need to constantly remove a tablespoon of extra juice and two or three times a day with a long knife pierce cabbage in the bank to the very bottom - to get out the gases. The smell, I'll tell you, even that one will stand in your kitchen, so it's better to warn your household. Although they will later be very grateful to you for the stunned!

Mom's assistant:

If you put the pots then you will have nowhere (there is no cellar or cold cellar in the garage), you can disassemble the snack on the sachets (I do) and in the freezer. Throughout the winter, I take out a bag from the refrigerator, enough for two or three salads. Or borscht do, or carcass sauerkraut - very tasty!

But most often we do it simply with oil and onions (you can still add green pea). And recently my husband tried to fill a salad instead of vegetable oil. It was very tasty!

Bon Appetit!

Many mistresses do not see the difference between salting and sour cabbage. Indeed, these two processes are similar. The only difference is that salting vegetables with a recipe puts more salt than with leaven, and the process of salting occurs more quickly, in about three to five days. At that time, sauerkraut should be well thrown out, which takes up to two weeks. Excess salt slows down the fermentation process, so there is less lactic acid in the pickles than in the fermented sauerkraut. The acid and salt contained in the salted cabbage kill more microorganisms and putrefactive bacteria, so it is stored longer. The amount of salt does not affect the deterioration of taste. Salted cabbage turns crispy, with a tender and pleasant sweet and sour taste.

Salting cabbage - preparing food

For salting white white cabbage cabbage of late varieties is taken, without damage. The forks are cleaned from the upper leaves, they are usually more sluggish and have a greenish tinge. Then cut into thin strips. Now there are many devices for the mechanical grinding of vegetables. So you can chop cabbage with a vegetable cutter, a special grater, in a food processor or an ordinary knife. Before shredding the knife needs to be sharpened well - and the process will go faster and the straw will go out a little. Spices that will be used for salting, you need to sort out, remove rotten and spoiled leaves and twigs and rinse.

Pickling Cabbage - the best recipes

Recipe 1: Salting cabbage with grains of dill

Such cabbage with a gently-sour taste will be nice to crunch under hot fried potatoes on winter cold evenings. Cabbage must be chopped with thin and long strips similar to spaghetti.

Ingredients: cabbage - 2 heads of medium size, 3 carrots, salt - 2 tablespoons with a slide, 1 tbsp. l. dry grains of dill

Cooking method

Cut the cabbage into two unequal parts - with a stump and without, and chop. You can put half the plug on the edge or put flat on the table, to whom as usual. Cob and the area around it with coarse fibers should not be cut.

Fold the cut into a wide bowl to be comfortable to stir - a basin, or a large saucepan, pour in salt and thoroughly crumple. To ensure that salt does not damage the skin of the hands, and for hygiene purposes, it is better to wear disposable gloves (or cellophane bags). Add the seeds of dill, grated carrots, stir.

From above install the load and put the cabbage on a balcony or other cool place, but not in the refrigerator. The role of the load at home is usually performed by an inverted flat plate, on which a small weight, a bottle or a jar of water is placed. In our case, we need a three-liter can, filled with 2/3 water.

The fermentation process has already gone, so twice a day, the contents of the pan should be freed from the accumulated gases at the bottom of the dishes, otherwise the cabbage will turn out with a bitter taste. To do this, remove the load, mix the mass with a spoon, leave for a couple of minutes and return the pressure to the place. After three days, cabbage is put into smaller containers and transferred to a refrigerator or cellar, if it is.

Recipe 2: Cauliflower salting

It so happened that if it comes to leaven or pickling cabbage, then they mean basically white-headed. But this recipe for cabbage is colored, it is also suitable for pickling and is obtained no less, if not more delicious than the traditional white-headed. To make the dish look more beautiful, it is better to grate the carrot on a grater for korean carrots. This condition is not mandatory, it has a recommendation character. Cabbage should be selected in a dense, white color. Yellowish inflorescences signal that the cabbage is slightly overripe, and not entirely suitable for pickling. What does not have the best effect on the appearance and taste of the prepared dish.

Ingredients: cauliflower - 2 forks, carrots - 0.5 kg, 5-6 grains of garlic, black pepper pepper, 4-5 laurel leaves. For brine - for one liter of water: 1 st. spoon of salt with a slide, incomplete (without a slide) a tablespoon of sugar.

Cooking method

Prepare the brine, why stir in the salt with sugar, boil and cool.

The forks are disassembled into large inflorescences and blanch for a minute-one and a half, i.e. lower it for this time in boiling water. Long keep it is not necessary, otherwise cabbage will turn out not crispy, but cotton. Then the inflorescence should be cooled under water and layered in a bowl for pickling. Lay the layers of grated carrots, chopped garlic, pepper, a couple of laurel leaves. The first and last layers are carrots.

Cabbage pour brine and load. Leave in the heat (in the kitchen) for a day or two, then move to the balcony. The cabbage salted out after 4-5 days. She is transferred to the banks, which are put in the refrigerator.

Recipe 3: Salting cabbage with beets

Such cabbage is not only very tasty and crispy, but also looks good on the plate and on the table. After all, she differs from her pale-faced sister with a beautiful crimson color.

Ingredients: 2 large cabbage forks - 4 kg, 2-3 beets, whole garlic head, 1-2 horseradish roots. For a brine for 2 liters of water: 100 g of salt, ½ cup of granulated sugar, 4 bay leaves, 2 pieces of cloves and 10 peas of black pepper.

Cooking method

Boil the water, putting all the ingredients for the brine in there, cool it.

Cut cabbage randomly, at its discretion - thin straws or large chunks, not forgetting to remove the stump. Garlic and horseradish root chop - on a grater or through a meat grinder, cut the beets into small cubes. Cut the cabbage very hard and mix it with horseradish and garlic, then put it in a bowl for pickling, sprinkling with beet cubes. Pour the beet-cabbage mass with brine, set the oppression on top and leave it for fermentation. Once or twice a day, you need to mix the cabbage to remove the accumulated gas bubbles. After two or three days, the cabbage is ready. She is transferred to the banks and put in a cold place - a cellar, a cellar or a refrigerator.

For quality salting cabbage, you must choose the right salt. Use only a stone salt of coarse grinding, does not fit iodized or Extra (finely ground).

During fermentation, the brine must completely cover the cabbage. If the brine is not enough, the weight of the cargo needs to be increased (add more water to the jar or put more weight in the jar).

To make the cabbage juicy and crispy, it is recommended that it be salted on the growing moon.