Recipes for properly pickling cabbage. Recipe for pickling cabbage in pieces

How to salt cabbage in jars for the winter? The question is relevant for city dwellers, because not everyone has the opportunity to salt it in a barrel, and everyone needs vitamins in winter!

Sauerkraut contains a lot of vitamin C, and it is found not only in the cabbage itself, but also in the brine, as well as many microelements, including potassium, which is so necessary for our heart. Cabbage vitamin C, being a powerful antioxidant, can inhibit the growth of cancer cells. And the good news is that it can be preserved in cabbage for a long time, up to 7-8 months.

I know how to pickle cabbage for the winter thanks to my mother, since childhood I helped her in the kitchen: in the fall, huge heads of cabbage were purchased, all of it was chopped into two knives and fermented in a large enamel bucket. The cabbage turned out wonderful - tasty, beautiful and crispy. During the holidays, all the women sought out my mother’s recipe for wonderful cabbage. And the recipe is simple and fail-safe. We've been around for a long time we salt the cabbage not in a bucket, but in three-liter jars - it’s convenient and stress-free, and the cabbage is always freshly prepared.

Well, let's get started

We will need

• 1 large head of cabbage
• 1 medium carrot
• 1 tbsp. spoon of sugar
• salt to taste
• 3 liter jar

Recipe for sauerkraut for the winter in a jar with step-by-step photos:

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 knead it with your hands (like dough) so that the cabbage juice is released, and the cabbage becomes 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 the cabbage should be slightly saltier than necessary - the salt will then go away when it sours.

To start the fermentation process, add sugar, a little about a tablespoon for the whole head of cabbage.

The carrots must be peeled and grated on a coarse grater.

Attention!

Place carrots only when you are ready to put them in a jar - there is no need to mash carrots together with cabbage - it will be tasteless:

Mix carefully

And put it in a jar, periodically tamping it there:

When all the cabbage is laid, it is necessary to apply pressure.

I use a regular nylon lid as oppression - it is 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, we got a full 3-liter jar:

But there was a lot of cabbage juice. Do not pour it out under any circumstances!

The laborious process of pickling cabbage for the winter is over, but that's not all!

It will be ready only in three days.

Our further actions are:

Jar with salted cabbage put it 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 3 days.

All this time, you will need to free it in the morning and evening from the formed gas - with the smell of hydrogen sulfide - the smell is certainly not pleasant.. but tolerable, the main thing is not to leave it in the cabbage. To do this, you will need to pierce it to the bottom with a thick knife - you will see and feel how the gas comes out.

On the first day there will be a little of it, on the second there will be more, and by the evening of the third day the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - on the first day just press the lid and the gas will come out on its own.

When you pierce it, you need to take out the lid, then put it back in the jar, because it will act as a pressure.

If there is a lot of juice, pour it into a jar.

By the evening of the third day, this jar will form sour juice, and it’s kind of thick and viscous - don’t be alarmed, that’s how it should be.

We pierce last time carefully “squeeze” all the gas out of the cabbage, remove the “pressure”, pour the juice from a half-liter jar into a 3-liter jar with sauerkraut, close nylon cover and put it in the refrigerator for storage.

That's it! Now you know how to salt 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 a half-liter jar if it doesn’t all fit, just let it sit in the refrigerator next to 3 liter jar, and in a day or two you will send it there, otherwise the cabbage will not be so juicy and crispy.

Well then, enjoy great taste sauerkraut, prepared with your own hands and be healthy!

Bon appetit!

If you have the red-headed sister of our cabbage waiting in the refrigerator, then I have a wonderful recipe on my website: - a very healthy and satisfying salad!

That's all for today! Have fun cooking and share your impressions in the comments.

Cabbage is a favorite vegetable not only of adults, but also of children, which contains large number useful substances. Cabbage contains the most ascorbic acid (vitamin C), the content of which increases with low heat treatment. Therefore, in any form, the vegetable contains enough of this useful vitamin. How to salt cabbage?

The main signs of vitamin C deficiency are rapid fatigue of the body and reduced immunity. Frequent use Eating cabbage in any form can compensate for the lack of this vitamin. Therefore, from time immemorial, people have come up with new recipes with cabbage. And the main task was to preserve the vegetable for a longer period, so that it would be possible to use it all winter useful product for food. This is how pickling cabbage became popular.

Pickling cabbage is the most in a simple way preservation, due to which microorganisms do not develop and the product is stored for a long time. Another method of canning is fermentation. However, the product does not store well at room temperature, so it is best to store it in a cool place.

The easiest way to store cabbage is pickling. To improve the taste of the product, you can add various spices (dill, cumin, bay leaf and so on) or other products (carrots, beets, apples, and so on). Adding other foods and seasonings to the cabbage during the salting process makes the recipe more exotic and the taste more refined. As for sauerkraut, it is a completely different product in terms of taste, but no less healthy.

In the old days table salt was in great short supply, and the original method of fermentation differed from the modern one. Others were added to the finely chopped cabbage necessary products(apples, carrots, and so on), then added to the container (usually a barrel) clean water and pressed down from above with some kind of weight. It could be, for example, a heavy stone.

The essence of sourdough is that the sugar present in the vegetable is fermented by lactic acid bacteria that are present on its surface. This method prevents the development of mold and enhances the taste of the product. The whole process takes about a week, after which you need to place the sauerkraut in a cold place. A tasty and healthy product is ready.

However, in urban conditions it is much more difficult to prepare sauerkraut than salted cabbage. Therefore, pickling is more popular among modern housewives than pickling.

Table with the characteristics of salted and sauerkraut

The table below shows more clearly all the differences between these two processes.

Salted cabbage is popular for its unique taste And low calorie content. It can be used not only as a side dish, but also as independent dish. However, it is worth figuring out what the dish brings: harm or benefit.

Already in finished product contains a large amount of vitamin C, which is necessary for the body with reduced immunity. Regular use of the product in food will reduce the possibility of contracting ARVI or influenza. This effect on the body indicates clear benefits.

IN salted cabbage contains one more useful element– potassium. It helps strengthen the heart muscle and also prevents the formation of urolithiasis. Therefore, we can say that the snack brings undoubted benefit for the body.

But there are categories of people who excessive use the product may be harmful to food. This category includes people for whom salty foods are contraindicated. Among them are those who suffer from kidney disease, since salt retains fluid in the body, which leads to edema.

Patients with ulcers and gastritis should also avoid this snack. After consumption sour product the disease may worsen.

What varieties of cabbage are suitable for pickling?

For pickling, as for pickling, choose the same varieties white cabbage. After all, only certain varieties are suitable for winter preparations. Usually choose late varieties, but sometimes mid-season ones are also used. The amount depends on the ripening of the vegetable. useful vitamins and minerals. The longer it ripens, the more of them are contained in the vegetable.

The mid-season cabbage variety ripens closer to September. At this point, the vegetable has already accumulated a large amount nutrients. In terms of taste and shelf life, these varieties are much better than the earlier ones.

Most often, late varieties of cabbage are used. They have a crispy and dense texture, and their taste compares favorably with others. For preparations, these varieties of white cabbage are most suitable for pickling.

Hybrid varieties of cabbage are not very widespread. They are very suitable for pickling and are large in size. Such varieties are suitable for food only three months after cutting. Cabbage heads are heavy and very strong.

Basic rules for pickling cabbage

Once you have decided on the type of cabbage, you need to consider a few more rules for preparation and how to salt the cabbage.

1. It is necessary to choose the right head of cabbage. Determine by touch whether the cabbage is crunchy, and whether it is loose or dense. Since it is loose, it is not suitable for workpieces.
2. Make sure that the vegetable is not frozen if you salt it in late autumn. If the head of cabbage has green and healthy leaves, then the vegetable is not frostbitten and is suitable for pickling.
3. Green leaves should be removed before chopping.
4. You need to chop the cabbage into thin strips. To do this, you can use various devices (a special grater, vegetable cutter, etc.) or a kitchen knife.
5. Herbs, spices, and other vegetables need to be washed, peeled, and sorted.
6. It is better to salt the cabbage in small portions, and after eating it, cook it again, since the salting time takes 2-5 days, depending on the recipe. Rich recipe allows you to experiment and select suitable recipe for your taste buds.

The most delicious recipes

Previously, salting was not so popular, since the process was very labor-intensive, and salting had to be done in huge barrels. Over time, thanks to the experiments of modern housewives, a large number of recipes and methods for pickling have appeared.

The cooking procedure itself has also been simplified. And the many options for how to salt cabbage will help you choose best recipe.

Classic recipe

The classic recipe is the most popular among the rest. It is used for salting cabbage and carrots. The cabbage takes on a pinkish tint.

Required Products:

• 5 kg cabbage;
• 1 kg carrots;
• 1.5 tbsp. Sahara;
• 0.5 tbsp. salt.

After chopping the vegetables, you need to place them in a container and sprinkle with sugar and salt. The vegetable mixture needs to be mashed and mixed. When it releases juice, you need to put everything into jars and fill it with brine, which is prepared from boiled water with 450 g sugar and 300 g salt.

The jars with the future snack remain open for 5 days at room temperature. After the fermentation process is complete, you need to add brine to the very top. Close everything with lids and place in the refrigerator or other cold place. There is no need to sterilize the dishes.

The original recipe with beets will appeal to lovers of spicy foods. The color of the resulting mixture is especially pleasant, which is close to crimson. This dish will be a bright accent on the holiday table.

Required Products:

• 4 kg cabbage;
• 3 kg beets;
• head of garlic;
• 2 horseradish roots;
• 2 l. water;
• 100 g salt;
• 0.5 tbsp. Sahara;
• 4 bay leaves;
• 2 pcs. cloves and 10 black peppercorns.

You need to cook the brine immediately. Add salt, sugar, bay leaf, cloves and pepper to boiling water. Chop and grate the vegetables, and crush or finely grate the horseradish and garlic. Mix everything. Place the beetroot-cabbage mixture in a large container, add brine and press down with a weighting agent on top. This could be a plate with a weight on top. You need to stir the mixture to free it from gas bubbles.

The dish will be ready in 2-3 days.

With apples

The recipe with apples is distinguished by its simplicity and unusualness. Suitable for housewives living in apartments, since cabbage is salted in jars and does not take up much space.

Required ingredients:

• 2 kg cabbage;
• 400 g carrots;
• 4 pcs. apples;
• 70 g each of salt and sugar;
• 5 pcs. bay leaf;
• 20 peppercorns.

We cut the apples into cubes, and the cabbage and carrots into strips (the carrots can be grated). Add salt, sugar, pepper and bay leaf to the cabbage-carrot mixture. The mixture should be placed in jars in layers: cabbage mixture, apples, cabbage mixture, and so on almost to the very top.

After 3 days of fermentation of the mass at room temperature, it should be moved to cool place for another week. And only then eat it.

The cabbage in this recipe captivates with its spicy aroma and pleasant taste.

Required ingredients:

• 4 kg cabbage;
• 6 pcs. carrots;
• 100 g salt;
• allspice, bay leaf and cumin to taste.

As in previous recipes, three carrots and shredded cabbage. Place the carrot-cabbage mixture in a bowl or other large container. After this, you need to add salt and lightly mash the mass.

It is better to salt food in a pan or bucket. Each laid out layer should be sprinkled with spices. He also covers everything with a plate with a weight along the diameter of the container. The appetizer is prepared for about a week at room temperature.

At the bank

For one three liter jar necessary:

• 3 kg cabbage;
• 1 carrot;
• 2 tbsp. spoons of sugar;
• 1 tbsp. spoon of salt.

Shredded cabbage should be mixed with grated carrots. Add salt and sugar and mix everything. Then compact the mixture thoroughly into a jar. IN this recipe no need for brine, as cabbage will give essential juice. After 3 days the dish is ready to eat.

With pepper and garlic

Delicious and unusual dish made using this recipe. Garlic and pepper add heat and spice.

Required Products:

• 1 kg cabbage;
• 1 piece carrots;
• 1 piece pepper;
• 1 clove of garlic;
• 50 g sugar;
• 1.5 teaspoons salt;
• 70 ml sunflower oil;
• 150 ml water;
• 2 tbsp. spoons 9% vinegar.

You need to chop the cabbage, peppers, and carrots into strips. Chop the garlic and add to the shredded mixture. Next you need to add salt and sugar and mix. The last step is to add vinegar, oil and warm water. Place under pressure for several hours, or better yet, overnight.

Cabbage pickled according to this recipe has a delicate sour taste. Goes well as a side dish with fried potatoes.

Required Products:

• 3-4 kg of cabbage;
• 300 g carrots;
• 3 tbsp. spoons of salt;
• 1 tbsp. spoon of dry dill seed.

Chop carrots and cabbage. Place all the cuttings in saucepans or other convenient containers. Add salt, mash all the contents and mix. At the end, add dill seed to the mixture.

You need to place a weight on the dish with cabbage. This can be a simple plate with a stone or other weight placed on top. If the dish is filled to the top with cabbage mixture, then you should place a large container so that the brine flows into it.

The entire salting process takes 3-4 days at a temperature slightly above room temperature. For long storage Move the snack to a cold place.

For proper and high-quality pickling of cabbage, you can use some useful tips.

1. For proper pickling, you should choose mid-late and late varieties of cabbage.
2. For abs and weights, you can use a heavy stone, a jar of water, or a weight.
3. Iodized salt is not suitable for pickling. It is best to use stone.
4. It is best to salt cabbage in the fall or early winter. The ancestors did this on the waxing moon.
5. The finished dish is stored well and for a long time in a cool room or refrigerator.
6. Experiment with spices and seasonings so that you never get tired of your favorite salad.
7. Remember to release gas bubbles during fermentation.

Conclusion

Salted cabbage appetizer adds variety festive table, will compensate for the lack of vitamin C, strengthen the immune system and simply be great addition in the diet. After all, there is nothing complicated about how to pickle cabbage. Following all the tips and recommendations, the dish always turns out the first time.

The most delicious food the one prepared with your own hands. Treat yourself and your loved ones to crispy and healthy dish. And rave reviews from guests will delight any hostess.

Mother of two children. I'm leading household for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.

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, we choose mid-late varieties of cabbage. 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 this so? 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 well, crush with your hands or a wooden masher.

The success of its pickling 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 takes the right consistency, will be quite 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 product formed during the fermentation process. carbon dioxide. 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 into 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 the cabbage juice can 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!

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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.

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Schedule of upcoming seminars

Home secrets: How to pickle cabbage deliciously?

It is recommended to salt this vegetable for the winter in the summer. Cabbage with heads of cabbage is stored in glass jars. It's easy to prepare. The recipe is quite simple and if you follow it, you can quickly make a very delicious pickling, which is enjoyed with forks in the cold season.

The following products will be needed for this:

• About 3 kg of white cabbage (1 kg of vegetable goes into a 1-kg jar).
• Bay leaf (several leaves).
• Allspice, better than peas(not necessary, but if you want a spicier dish, you can’t do without pepper).
• 2 tablespoons each of sugar and salt (not recommended iodized salt).
• Water for brine (3 kg of vegetables requires 1.5 liters of water).

The cooking recipe includes the following items:

1. The cabbage will be cooked in brine, so you need to prepare it first. Dissolve salt and sugar in a saucepan with boiling water. After this, it must be left to cool.
2. The vegetable is peeled from the top leaves and cut into slices. If desired, you can cut it into small pieces. To make it crispy, you can lightly spray it with vinegar and add a little salt.
3. After this, you can start compacting the chopped vegetables into jars, but you shouldn’t be too zealous, because you need to leave room for liquid. Then the pepper is placed in the jar.
4. It is better to pour the vegetable with hot brine, which was prepared in advance, but has not yet had time to cool. You should definitely try the marinade before pouring. Firstly, to make sure that it was not cold, and secondly, to check it sweet and sour taste. If the taste is not rich enough, you can add more spices.
5. How long should cabbage steep? Answer: a day or two days. In any case, it must be infused for at least 24 hours. Only after this can the cans be rolled up.

Sauerkraut for the winter (video)

Pickling cabbage and carrots at home

This is probably the simplest classic recipe summer pickles. This method of preparation produces a delicious crispy salad with carrots and cabbage that can be eaten at any time of the year.

Product List:

• Cabbage (from 2 to 3 kg).
• Several large carrots (there should be more cabbage in this salad than carrots).
• Black pepper (peas).
• Sugar, salt (1.5 tablespoons each).
• A little vinegar.

You can also make this salad with beets.

Preparation:

1. First, you need to wash and peel the vegetables. Cut them big in large pieces not recommended. It is best to use a food processor to grind them. But if it is not there, then you can use a grater.
2. Now you should take a separate container, pour chopped vegetables into it and mix them with spices and vinegar.

If you do not plan to roll the salad in jars, then the container must be covered with gauze. Vegetables are infused for a day, after which you need to express the liquid. This concludes the preparation.

How to pickle cabbage pieces?

Ingredients:

• Cabbage (it is recommended to take cabbage).
• Salt (a couple of spoons).
• Sugar (half a glass).
• Carrot.
• Beet.
• Vegetable oil (half a glass).
• Vinegar (half a glass).
• Garlic (several heads).

Preparation:

1. The cabbage needs to be washed and cut into large square pieces. You should do the same with other vegetables, beets and carrots.
2. Then the brine is made. Spices are dissolved in a container of boiling water.
3. Vegetables are placed tightly at the bottom of glass jars. Cabbage can be chopped with garlic in advance. If this is not done, then it should be finely chopped and placed with other vegetables.

Now the cooled brine, oil and vinegar are poured into the jar. This last stage preparations.

How to salt cabbage with apples?

Apples make an amazing salad! So, what foods should you prepare?

• White cabbage.
• Carrot.
• Apples.
• Peppercorns.
• Bay leaf.

Vegetables and fruits must be taken in equal proportions. The standard quantity of these ingredients is half a kg of each.

Now you can start salting:

1. Apples, carrots and cabbage need to be chopped using a food processor. If this is not possible, then you need to take a grater. If desired, the apples can be cut into cubes rather than grated. This way, less juice will flow out of them and the salad will have a sweetish taste.
2. Now you can start compacting the mixture into jars. The first layer is cabbage and carrots, the second is apples. One bay leaf should be placed in each container.
3. The juice should ferment in the jar for at least 7 days. Every day it is recommended to pierce the contents of the jar with a wooden skewer or a long match so that the gases formed during fermentation escape.

On the eighth day the salad will be ready. You can store it in the refrigerator.

Which cabbage is better to choose for pickling?

Question: “Which cabbage should I choose for pickling?” worries many housewives who do not want to lose face. Everyone wants to cook delicious pickling from this vegetable, so it is important to understand the rules for choosing it.

Why? Yes, because this way the dish will turn out strong, with a preserved structure. The standard choice falls on the “Slava” variety, this white vegetable. It makes a good winter pickle.

How to choose the right cabbage?

• The first thing you should pay attention to before buying this vegetable is its head. Under no circumstances should it be loose! When pressed, the head of cabbage should crunch a little. This is an indicator of the freshness of the vegetable.
• You also need to pay attention to the stalk. It should be dense and juicy.

Fresh cabbage will always have green leaves near the head.

Express recipe for pickling cabbage for the winter

What does "express recipe" mean? Answer: this is the most quick way preparations. For cabbage pickling There is such a method and it will be described below.

Products for express recipe:

• White cabbage.
• Salt, sugar.
• Water.
• Vinegar.

Cooking process:

1. First you need to prepare the vegetable. Preparation includes removing the top leaves of the cabbage and washing it. Then the vegetable must be cut into small pieces in order to throw them into the combine and grind them. Alternative option: the vegetable is grated on a medium grater.
2. The cabbage mass should be sprinkled with vinegar. Now you can make the marinade.
3. Dissolve the spices in a saucepan of boiling water. You can also add bay leaf.

Cabbage is dipped into sterilized glass jars and filled with brine. You can roll up the jars almost immediately, without waiting for the marinade to cool.

Cabbage with beets for the winter (video)

With a little effort in the summer, you can please yourself and your family delicious preparation in winter. In addition to its amazing taste, this preparation contains a whole treasure trove of useful vitamins that will support the body and help it resist harsh winter viruses.