Salt cabbage in water for the winter. Cabbage for the winter in jars in brine: the best recipes

Salted cabbage is healthy and delicious preparation. It contains a lot of vitamins and microelements, which in the cold season protect the body from colds. To diversify your table and prevent the flu or SARS, stock up on salted cabbage for the winter.

Which cabbage is suitable for pickling

For salting you need cabbage late varieties, which is also set for winter storage. The best varieties are: Gift, Dobrovodsky, Marathon, Kolobok and others like that. You also need to buy fresh carrots and spices. Some recipes also call for apples or cranberries.

How to salt cabbage at home - a recipe with salt

This tried-and-tested kale recipe will turn out crunchy and flavorful.

Remove the outer leaves from the cabbage. Cut the head of cabbage lengthwise into quarters, and then chop with a special shredder or using a wide sharp knife.
Peel the carrots and grate them on a coarse grater. Carrots for 1 head of medium-sized cabbage will require 1 large or 2 small ones.
Mix cabbage and carrots and weigh this mixture. For each kilogram of workpiece, put 8-10 pieces of peppercorns and 2 bay leaves. Grind the parsley before this.
Put cabbage with carrots and spices in a wide bowl and sprinkle coarse salt. For every kilogram of prepared salt products, take 20 grams (1 tablespoon without top).
Rub the cabbage with salt to release moisture.
Transfer cabbage to three-liter jar or enamel pan. Tamp down the vegetables a little. Put a saucer or plate on top of the cabbage, and place a liter jar of water on them - you will get oppression.
Cover the dish with cabbage with a napkin and leave it in a warm kitchen for 2-3 days. Every day, pierce the cabbage with a long wooden stick - excess air will leave the cabbage.
When the cabbage becomes sour, remove the oppression from it and cover the jar with a lid. Store salted cabbage in the refrigerator or on a cold balcony.

Salted cabbage goes well with any meat dishes, and also with it you can cook pies, kulebyaki, dumplings.

How to salt cabbage at home - a recipe with salt and sugar

This cabbage turns out sweet and sour and is good to serve as a snack.

Boil the brine from 1 liter of water, 2 tablespoons of salt and 1 tablespoon of sugar. Cool the brine to room temperature.
Shred the cabbage and mix it with carrots, peppers and bay leaves. Take all the ingredients, as in the previous recipe.
Put the cabbage in a jar and press it down a little. Pour the cabbage with brine and set the oppression.
Keep the cabbage warm for 3-4 days, and then transfer the workpiece to the cold.

Cabbage cooked according to this recipe, with its long-term storage can peroxide, if you have a small family, then cook the dish in small portions, for example, from 1 kg of vegetables. Brine for them will need 1 liter.

How to salt cabbage at home - a recipe with apples

You will need these products:

cabbage - 2.5 kg;
carrots - 400 g;
apples - 400 g;
salt and sugar - 70 g each;
sweet pepper and Bay leaf- taste.

Shred cabbage and mix it with grated carrots. Sprinkle the cabbage with salt and sugar and rub with your hands until the juice appears. Add a few peppercorns and a pinch of chopped bay leaf. Lay the cabbage in layers in a jar. Shift each layer with quarters of apples, from which the seed pods have been removed. If the apples are large, then cut the quarters in half lengthwise. Press the cabbage in the jars with oppression and leave to ferment in a warm place. Pierce the cabbage with a stick to remove excess gas. After 5-6 days, transfer the cabbage to a cold place.

How to salt cabbage at home - a recipe with cranberries

Chop 3 kg of cabbage and mix it with 100 g of grated carrots. Salt the vegetables (75 g) and grind with your hands until no a large number juice. Then put 1 tablespoon into the cabbage granulated sugar, 100 g fresh cranberries, 10-15 peppercorns, 1 teaspoon dry dill seeds. Stir the cabbage again, but very carefully so that the cranberries do not crumple. Transfer the workpiece to the jar and lay any oppression on top. Keep the cabbage warm for 2-3 days until it finishes fermenting. Don't forget to pierce the vegetables with a wooden skewer. cooked cabbage put in the refrigerator.

You will find another salted cabbage recipe in the video clip. It ferments with beets and it turns out beautiful Pink colour and unusual taste.

The most delicious and crispy cabbage is obtained if you ferment it on the full moon, as well as on the growing and waxing moon. It's 6th, 7th, 13th, 14th, 15th and 16th lunar days november.

Salting cabbage in 3-liter jars.

1. Instant cabbage

Chop the cabbage into thin strips or cut into pieces. Pack tightly into a 3 liter jar. Pour cold water, dissolving in it 2 tablespoons of salt (water 1-1.5 l). Leave the jar warm for 2 days. Then drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and use. Sprinkle cabbage well with carrots. rubbed on coarse grater.

Line the bottom of the jar with the top cabbage leaves. Finely chop the rest of the head of cabbage, leave a few cabbage leaves whole, they will come in handy later. So grind the shredded cabbage with salt, grated carrots, so that it gives juice (this is if for soup). If salt for a snack - add cumin, cranberries. Push tightly into a jar, cover with the left cabbage leaves, cover with a clean cloth - and put a load on top. You can eat on the second or third day.

2. For one 3-liter jar

We will need:

1 large head of cabbage
1 medium carrot
1 st. a spoonful of sugar
salt to taste

Preparing sauerkraut:

Cabbage, wash and remove outer leaves. Cut in half and finely chop.
We put it all in an enameled cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then we knead it with our hands (like dough) so that the cabbage juice stands out, and the cabbage becomes translucent. At the same time, you need to salt the cabbage a little - so it will be more convenient and faster to knead it.

Taste the cabbage all the time, I salt to taste - as a result, the cabbage should be a few saltier than necessary - the salt will then go away when the cabbage turns sour. And in order for the fermentation process to begin, add sugar, a little about a tablespoon for the whole head of cabbage.

Carrots should be peeled and grated on a coarse grater. Attention! Put carrots in cabbage only when you are ready to put it in a jar - you don’t need to crush carrots with cabbage - it will not taste good. Mix carefully.

When all the cabbage is laid, it is necessary to put oppression. I use an ordinary nylon cover as oppression - it is quite enough for such a volume. Press the lid firmly in, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, cabbage will turn out loose and soft, but we need dense and crispy. 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 spill it under any circumstances! The laborious process of salting cabbage for the winter is over, but that's not all! It will be ready in three days.

Our next steps are:

We put a jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will be on the table. By the way, we put that small jar of juice next to it on the table (everything will wander there too).
The cabbage will ferment at room temperature for 3 days. All this time, you will need to free it from the formed gas - hydrogen sulfide - in the morning and in the evening - 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 it will be a little, on the second 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 - the first day just press the lid and the gas will come out by itself. When you pierce the cabbage, you need to remove the lid, then put it back in the jar, because it will play the role of oppression.

If there is a lot of juice, pour it into a jar. By the evening of the third day, this jar is formed sour juice, and some kind of viscous and slimy, do not be afraid, it should be so. We pierce last time thoroughly “squeeze out” the cabbage from it all the hydrogen sulfide, take out the “oppression”, pour the juice from a half-liter jar, close it with a nylon lid and send it to the refrigerator for storage.

That's all! Now you know how to salt cabbage for the winter in a jar!

By the way, in a day you will notice that the juice is well absorbed into the cabbage, so you should not pour the juice out of the jar if it does not fit all, just let it stand in the refrigerator next to the 3-liter jar, and in a day or two you will go there and send, otherwise the cabbage will not be so juicy and crispy.

3. Salt the cabbage in an enameled bucket

We take products in the following proportion:

for 10 kg of cabbage:
200 - 250g salt.

Optional for improvement appearance and flavor can be added:

500g carrots, grated on a coarse grater or cut into narrow strips;
and/or 1 celery root;
or 1 kg of whole or chopped apples;
or 100-200g cranberries;
cumin - to taste.

Shred the cabbage and mix evenly with table salt. For uniform salting, place the cabbage in a wider container and hold for 0.5-1 hour. Next, put the cabbage in a bucket (pot or in jars), tightly compacting to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from spoilage.

Place a clean piece of white cloth on top, on top of it a wooden grate (you can use a plate of a suitable diameter), on which to put oppression. As oppression, you can use a jar of water. The grate (or plate) in about a day should be immersed by 3-4 cm in the juice released from the cabbage.

During the fermentation of cabbage, gases are released with bad smell. To remove these gases, you need to pierce the container with cabbage to the bottom with a pointed, smooth stick every 2 days until the release of gases stops.

The readiness of cabbage comes in 15-20 days, depending on the temperature in the room. Arrange the prepared cabbage in 3 liter cans and put in the refrigerator. After dredging the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because. cabbage left without brine quickly deteriorates and loses some of the vitamin C it contains.

4. Salting cabbage chunks

Cooking method:
We cut the cabbage into pieces, put them in jars, and sprinkle each row with carrots, grated on a coarse grater, and chopped garlic. For a 3-liter jar - 1 head of garlic. Strongly do not stuff the cabbage!

The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with the top of salt and 150 g of sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g of vegetable oil.

5. Cabbage pickled with vinegar

For 5 liters of cold water, take one bottle of vinegar, 2 cups of sugar. 1.5 cups salt, carrots. Cabbage cut into pieces, can be cut into 4 parts. Place in a bowl or barrel. Pour in brine and press. Put in a room at room temperature for 3-5 days.

Pickled cabbage can be served as appetizers and main courses.

Several possible options for mixtures for sauerkraut:

10 kg of cabbage, 25 g of cumin or dill seeds, 200 - 250 g of salt;
10 kg cabbage, 25 g cumin or dill seeds, 100 g dried berries juniper, 200 - 250 g of salt;
10 kg of cabbage, 300 - 500 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
10 kg of cabbage, 400-450 g of carrots, 350-400 g of parsnip root, 200-250 g of salt;
10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley, celery and parsnip roots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dill or caraway seeds, 200 - 250 g of salt;
10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 bay leaves;
10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g of salt;
10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of cumin or dill seeds, 200-250 g of salt;
10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of cumin or dill seeds, 80 g of dried juniper berries;
10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of cumin or dill seeds, 200 - 250 g of salt;
10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt;

6. Georgian cabbage

You will need:

1 medium head of fresh white cabbage;
1 table beet
1 red hot pepper;
4 cloves of garlic;
100 g of green celery;
vinegar to taste;
1 st. a spoonful of salt per liter of water.

Cooking method:

Cut cabbage into large squares, beets into thin slices, chop celery and pepper. Lay everything in layers, sprinkle with chopped garlic. Pour a boiling solution of salt, water and vinegar, which should completely cover the vegetables.

Leave for 2 days in a warm place, then in the refrigerator. Unfortunately, cabbage cooked according to this recipe is not subject to long-term storage.

7. Holiday cabbage

Ingredients

4 kg of cabbage;
8-12 cloves of garlic;
250 - 300 g of beets.

For brine per 1 liter of water:

2 incomplete tablespoons of salt;
2 tbsp. spoons of sugar;
8 peppercorns;
4 bay leaves;
½ st. apple cider vinegar.

Cooking method:

cut cabbage large pieces. Place in an enameled pan, put the chopped cabbage between the pieces raw beets and finely chopped garlic.

Boil the brine from water, salt, sugar, bay leaf and pepper. Remove from fire, add Apple vinegar. Pour brine over cabbage. Close the pot with a lid. After 4-5 days, the cabbage is ready.

It's time to harvest cabbage for the winter. This is a rather weedy undertaking, but it is necessary. After all, this will be easy to use in any dishes: first, second or salads. But not only. Since this wonderful appetizer is dining table, as well as on a festive occasion. The thing is that it is worth adding oil and onions to salted cabbage, and you will get a salad rich in vitamins.

Yes, it is a large amount of vitamins that we need so much in cold weather. And it has a lot of them. For those who do not know, I will tell you which ones. These are vitamins of groups A, B, C, P, K and not only. It also contains calcium, fluorine, potassium and sulfur. And I generally keep quiet about the fact that it consists of fiber, so necessary for our intestines.

In past articles, attention has already been paid to cabbage and, also, how to cook it. But I would like to dwell on this in more detail. After all, there are so many recipes and they all differ from each other. Although the method of preparation is almost identical, the compositions differ. The thing is that someone likes to add some spices. And there are those who can't stand them. What type of people are you?

If you do not know the answer to this question, then make a jar of each recipe and mark them somehow. When you taste in the winter, you will definitely answer this question. And already for sure decide on the method of harvesting cabbage. And now let's get started!

It's quite classic way white-headed blanks. Since it contains the most minimum set products. And as far as I know, many people did this before, not only at home. but also in different canteens. Therefore, this is a long-proven recipe not only by me, but also by most housewives.

Ingredients:

White cabbage - 1 fork (medium size);
Carrots - 2 pcs.;
Salt - 4 tsp

Cooking:

1. Remove the top two or three leaves from the head. We will not need them, as they are usually quite dirty and scratched. The fork itself can be rinsed under running water and dried with a paper or kitchen towel.

Next, cut it into 2 - 4 parts. This is to make it convenient for us to chop it. This can be done using a special shredder. If there is none, then use the most common and favorite knife. Try to keep the straw as thin as possible. We put the finished one in a large container, but I will do everything on the countertop.

The stump cannot be used, since it is in it that all harmful substances are collected.

2. Wash and clean carrots. We rub it on a coarse grater immediately into a white one.

At this stage, you can adjust the amount of carrots. Someone likes a lot, and someone prefers less.

3. Now mix well and at the same time knead a little with your hands. Then add salt and continue the process. Only now you need to knead harder so that the juice stands out.

4. We put it in a jar. All the time you need to press it down with your hands or a spoon. It should lie in the container quite tightly. We hammer in this way the whole bottle. Place a glass of water on top. Such a load will put pressure on the cabbage and it will be in the juice all the time. If the container is not full, then make a cover out of cabbage leaves. And put oppression on him. Leave it at room temperature for 2-3 days.

If you don’t have all the cabbage, and there is not enough of it on the second jar, then in the future this balance will need to be reported to the jar. After all, our mass will settle.

5. We close the container with an ordinary nylon lid and put it away for storage in a cool place.

This will keep all winter until summer.

Salting cabbage in a quick way in brine:

This method is quite simple. Plus, he's very popular. After all, you do not need to make a huge effort so that the vegetables produce enough juice. Here we will simply prepare the brine, with which we will fill all our yummy. Or let's do it even easier, but how? I'll tell you now.

Ingredients:

White cabbage - 2.5 kg;
Carrots - 1 pc.;
Salt - 2 tbsp. l.;
Sugar - 2 tbsp. l.;
Water - about 1.5 liters.

Cooking:

1. Remove the top leaves from the head. We cut it into several parts, so it will be easier for us to hold it in our hands. Next, chop it into thin straws immediately into a large bowl using a shredder.

2. We clean the carrots and three on a coarse grater. Add to cabbage. Mix well, but do not crush.

3. Fold immediately in a jar to the neck, slightly pressing down with your hand.

4. Pour salt and sugar on top of the cabbage. We pour water there. It will not pour well, so we help her with a wooden skewer. We pierce it all the way to the bottom. This way we can fill in as much liquid as possible. It should cover the cabbage completely.

5. Cover with a lid or gauze on top and put the jar in a deep bowl. So leave for 2 - 3 days at room temperature. Periodically, it is necessary to pierce the mass with a stick so that all the accumulated gas comes out. It is he who makes the cabbage bitter.

If there is no brine on top, then you need to add the leaked liquid back to the jar. Thus, there should always be brine on the surface.

6. Then we close the jar with a nylon lid and put it in the cold for storage.

Using this method, you can add any favorite spices: dill, coriander, bay leaf, etc.

Is it possible to salt early cabbage for the winter:

Most summer residents try to plant in their garden different varieties. Some are early, but there are medium or late ripening. All in order to start eating vegetables already grown with your own hands as early as possible. After all, until this moment you have to buy in stores or on the market.

That's just the cabbage arrived. Yes, not one head of cabbage, but many at once. What to do with them? Most people ask themselves: is early cabbage suitable for pickling? The answer to this question is simple: yes, absolutely! Why not?

The thing is that such cabbage is more tender and not so dense than that rough, winter variety. And our early one does not need to be crushed with such effort at all. You may not hear that crunch, but it will not be a slur either. So feel free to choose any recipe you like and go!

Make a few sample jars and you will immediately understand that it is the same as any other varieties. Maybe even better. After all, it also saves all useful vitamins and minerals that our body needs so much. But still, I recommend that you eat such yummy in the first place, and only then proceed to the preparations from later varieties.

How to salt early cabbage so that it is crispy:

Not sure which method to use for such a young vegetable? Then I will be happy to share my version with you. It's simple, but the result is so delicious that you just can't resist it. I have never had a bank for a long time. everything is eaten so quickly that only the crunch is worth the whole house!

Ingredients:

early cabbage - 3 kg;
Beets - 2 pcs.;
Salt - 2 tbsp. l.;
Sugar - 1 tbsp. l.;
Water - 1.5 liters.

Cooking:

1. We prepare a head of cabbage. To do this, remove the top leaves. We cut it into 4 parts for our convenience. using a simple knife, chop the cabbage into thin strips. If there is a special shredder, then use it.

2. We clean the beets and three on a coarse grater, or on a special grater for Korean carrots.

3. We mix our vegetables, while trying not to crush them too much, because our cabbage is young and quite juicy.

4. We shift the mass into a jar and crush it a little.

5. Dissolve salt and sugar in water at room temperature. Pour the brine into the contents of the jar. Pierce the cabbage with a wooden skewer to get more liquid in.

6. Cover the neck of the container with gauze and put in a deep bowl. Leave salted for 3 days. If there is not enough brine, then add the liquid that has leaked into the bowl. After we close the nylon lid and put it in the cold for storage.

How to salt cauliflower in jars: a simple and very tasty recipe

For some reason, we are used to the fact that only white cabbage is salted for the winter. And what about color? Can it really only be eaten in summer or frozen in winter? Not at all! It is also salted, only they try to somehow do it in an unusual way. To make it taste good.

Ingredients:

Cauliflower - 1 kg.;
Carrots - 500 gr.;
Bay leaf - 6 pcs.;
Dill umbrella - 6 pcs.;
Hot pepper - to taste;
Salt - 2 tbsp. l.;
Sugar - 2 tbsp. l.;
Water - 1.5 liters.

Cooking:

1. First, prepare the brine. We need the most common cold water not even boiled. Pour it into any container. We pour salt and sugar there. Mix well and set aside for a while. We need all bulk products to dissolve in it. So stir occasionally.

Try to use bottled or well water. But not from the tap - chlorinated. Otherwise, there is a possibility that our workpiece will deteriorate.

2. Now let's take care of the vegetables. They need to be washed under running water and cleaned. We disassemble the cabbage into inflorescences. They should be small so that they fit more in the jar. We cut the carrots into circles about 1 cm thick, or you can also cut them in half.

3. Now let's fill our clean jar. You do not need to sterilize them, just wash them with any detergent.

So, it is best to alternate layers: cabbage, carrots. And in the middle of the jar, place dill, bay leaf, and hot pepper if desired. Pack everything tightly so that the container is not half empty.

4. Now fill the contents with brine under the very neck. We close with ordinary nylon lids and leave at room temperature for 2-3 days. After you can rearrange in the refrigerator or any cool place.

Such cabbage can be eaten after 2-3 weeks. But it keeps well all winter.

What days according to the lunar calendar is it better to salt cabbage?

There are varieties that ripen in September. And the end of October winter varieties cabbages are already fully prepared, as they were picked up by the first frosts. She has already gained enough sugar to be fermented. And our grandmothers and great-grandmothers knew perfectly well when it was better to salt the cabbage so that it was tasty and crispy. Therefore, they prepared it only for the growing moon and on certain days.

The most suitable days are considered female. These are Wednesday, Friday and Saturday.

Everyone has long known that the moon affects almost everything that happens on earth. Therefore, the microorganisms involved in the fermentation process of cabbage are very active during the full moon. It's not bad! but those microbes that harm the cabbage are also active. the same goes for the new moon. Only here it's the other way around. That is, all bacteria are not so active, from which cabbage will be prepared much longer than usual. Therefore, in order for the results to please, you should not salt on the new moon and full moon.

In general, it is believed that the 5th - 6th day of the growing moon is the most suitable.

According to lunar calendar in September, the new moon begins on the 10th - 24th. But the most favorable: 14, 15 , 19, 21, 22.

In October, 10 - 23 falls. Favorable: 10, 12, 13, 17, 19, 20.

In November from 8 to 22. The best: 9, 10, 14, 16, 17, 21.

And for those who salt in December: 8-21. Choose: 8, 12 , 14, 15, 19, 21.

I hope you find our calendar useful and not only. All recipes are quite simple and at the same time fast. you can cook cabbage on them all year round. And I say goodbye to you today, see you soon!

Foreword

Salting cabbage for the winter is a worthy and most often forced alternative to pickling it. Salted vegetables are no less tasty than pickled ones, but not as healthy. But preparing and storing them is much easier.

So salt or sour and what's the difference?

Of course, it is better to sour. Vegetables are even healthier than fresh ones, but salted ones cannot boast of this. If you really sour, as such a harvesting method should have been carried out before, that is, completely without salt, then:

for the winter occurs due to fermentation only in own juice. When salted, fermentation takes place in a saline solution.
The preservative is natural lactic acid released from the product. During salting, salt acts as the main preservative.
During fermentation, vitamins, including ascorbic acid (vitamin C), and others useful components product are saved. And salt partially destroys all this during the canning process and, first of all, vitamin C.
The fiber of the product softens, which means that during digestion it is much more complete, faster and more easily absorbed by the body. This does not happen with sunburn.
Pickled billet has pure taste products included in it, with hints of spices used. Salted vegetables have a salty taste.

Currently, there is no fundamental difference between fermentation and salting, because salt is now used in both methods. As a result, during sourdough, as well as during salting, two components are preservatives - salt and lactic acid.

But still, the differences between these canning methods remained the same, because salt is added at the very minimum during fermentation - no more than 25 g per 1 kg of product. And when salted, it tastes and, as a rule, it turns out much more.

Why did they add salt when fermenting? Perhaps, in the first place, to equalize the chances of fermented products with salty ones to remain for a long time delicious. After all, for the first it is very important to maintain a certain temperature regime storage, otherwise they will quickly peroxide or even deteriorate. And salt slows down the fermentation process and, together with lactic acid, inhibits the development of foreign microflora.

Why do people prefer to salt

From a practical point of view, salting is more advantageous than fermentation. It takes only one to several days to cook salted cabbage, but for now fermented product when it comes to “condition”, you will have to wait a few weeks or a month, or even more.

Salted cabbage also begins to ferment, but only at the very beginning of cooking. However, due to the large amount of salt, fermentation first slows down, and then is almost completely suppressed. Lactic acid does not have time to stand out in the same volume as during fermentation. Therefore, on the one hand, cabbage turns out to be much less acidic, and on the other hand, it will no longer ferment. Which means it will last longer.

One more moment. It's better to sour oak barrel or a tub - the product will acquire additional pleasant aroma and taste. When salting, there is no need, and there is no point in these chores. The process of maturation of products is fast and therefore there is no time to gain oak aroma, and even with that amount of salt for vegetables it is almost impossible. So you can salt right away in the jars.

Theoretical foundations of salting cabbage

As mentioned above, the technology of salting and pickling is very similar. And we can assume that between them only the only difference is in the amount of salt. Even the salting itself, not storage, is still better to do in a large container, and not in a jar. The finished product is transferred to the latter. In a large container, it is more convenient to work with the ingredients - mix, mash, remove the foam if it appears due to fermentation in the first days, and so on - and the products are better salted.

So the question of how to pickle cabbage for the winter will not become a stumbling block for those who are already familiar with its fermentation. It is enough to take any recipe on how to ferment this vegetable deliciously and you can use it for salting, just add salt to taste - more or less. Selection and preparation for salting heads of cabbage, cutting them and other ingredients, additional products and spices, as well as dishes and even harvesting methods are the same.

The difference begins when the brine brightens and the foam ceases to stand out. But when salting it is little or may not be at all. Usually you need to keep the cabbage warm for the time specified in the recipe and check it for taste. Thereafter sauerkraut still continues to wander - to prepare further, but already in more cool place and at desired temperature. And the salted one is already ready and it is packaged in jars and put away for storage.

Salt is best white cabbage. Not only because it is more accessible and more familiar than colored people and other foreigners. With the latter, few recipes make it possible to cook salted cabbage just as tasty. Before salting, only the upper and damaged leaves are removed from the heads, small defects are cut out with a knife. All additional products are washed and cleaned.

When salting, as well as during fermentation, vinegar is not used! Pickled foods are prepared with it. Salt is taken only non-iodized.

Jars for salted cabbage should be washed clean and sterilized. They must be closed with lids that have undergone the same treatment. They can be polyethylene if the workpiece is stored for no more than 3 months. Store salted cabbage in a refrigerator, cellar or similar cool dark place.

Classic recipes for salting cabbage - we cook quickly and tasty

First of all, these are recipes only with carrots, without the addition of other products. Such options are very simple and allow you to almost always cook very tasty dish. Below is one of these salting methods. You will need:

heads of cabbage (large) - 1 pc;
carrots (medium) - 3 pcs;
salt - 5 tbsp. spoons;
sugar - 1 tbsp. a spoon.

Finely chop the head of cabbage into an enameled cup. Gradually adding salt to the cabbage, knead it strongly with your hands so that it releases juice. Then we rub carrots into a cup and pour sugar. We mix everything well, and then, tamping, put it in a jar. From above we put oppression, for example, a narrow bottle of water. Then put the jar of vegetables on a plate. If cabbage releases a lot of juice during fermentation, then it will drain into it. We leave the vegetables in the room where room temperature. There they must salt for three days.

After a day and in the following days, we remove the load and pierce the workpiece with a Chinese wooden chopstick. We do this three times a day. Then we install oppression in place. After three days, we drain the excess juice, close the container and remove the cabbage for storage.

Recipe only with beets and spices. You will need:

heads of cabbage - 4 kg;
beets - 0.4 kg;
horseradish (roots) - 50 g;
garlic (heads) - 1 pc.

For brine:

cloves (buds) and bay leaf - 4 pcs each;
salt - 150 g;
sugar - 100 g;
water - 2 l.

We cut heads of cabbage into large pieces, and beets - small cubes. We grate the horseradish, and crush the garlic with a press. We mix everything in a large container. Combine all the ingredients for the brine and bring the mixture to a boil. Pour vegetables with hot brine, load with oppression and leave to salt for two days. finished product distribute among banks.

Unusual recipes - salt cabbage with spices and other products

Well cooked according traditional recipes salted cabbage unlikely to get bored. But I want and need to add variety to the menu, and, therefore, to the methods of harvesting.

For lovers of spicy and caucasian cuisine the recipe is offered hot pepper, cinnamon and other spices. You will need:

cabbage (preferably small heads) - 2.5 kg;
beets (small) - 1 pc;
carrots - 0.2 kg;
garlic (cloves) - 7 pcs;
hot red pepper (pods) - 2 pcs;
parsley and celery (roots) - 1 each;
cilantro (bundles) - 1 pc.

For brine:

black pepper (peas) - 10 pcs;
salt - 160 g;
cinnamon stick (small) - 1 pc;
bay leaf - 2 pcs;
water - 3 l.

First we prepare the brine. Bring the water to a boil and add all the ingredients for the brine into it. Reduce the heat to medium and stir thoroughly until the salt is completely dissolved. Boil the brine for about 3-5 minutes, then remove from the stove and set aside to cool.

Remove the top few leaves from the cabbage and set aside. We cut the heads into 4 pieces. Chop carrots into thin rounds. Beets should be cut into thin plates, and pepper - along the pod into 4 parts. He should remove the seeds if there is no desire to make the cabbage very spicy. We also cut the roots lengthwise and into 4 parts.

We spread cabbage leaves on the bottom of a bucket or deep pan. Then we put the prepared vegetables there in layers: we alternate the cut heads with a mixture of beets, carrots, spices, roots and greens. From above we cover everything again with cabbage leaves. Then pour the cooled brine into the container with the workpiece. We put on cabbage leaves a lid or a plate, and on top we install oppression on it. We leave the container for 5 days in a room where room temperature. During this time, the vegetables will be salted and they can be transferred to jars and put away for storage.

Recipe with apples and cranberries. You will need:

heads of cabbage - 2 kg;
cranberries (can be frozen) - 150 g;
medium apples and carrots - 3 pcs.

For brine:

garlic (heads) - 1 pc;
salt - 3 tbsp. spoons;
sugar - 250 g;
water - 1 l.

First, if necessary, let the cranberries defrost. While the berry is warming, prepare the brine. We heat the water to a boil and add salt, chopped garlic and sugar to it. Mix everything well, achieving complete dissolution of bulk ingredients. Boil the brine for 2-3 minutes, then remove from the stove and set aside to cool.

We chop the heads of cabbage, three carrots on a grater, and apples should be cut into thin plates. Then we mix it all, and then tightly lay it out in jars, pouring thawed or fresh cranberries. When laying in a container, the workpiece should be carefully tamped, trying not to crush the berries. Then we pour the cooled brine into the jars and leave them open for 3 days in a room where the room temperature is. Then the cabbage is covered with lids and hidden for storage.