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- the dish, at first glance, is simple. In general, there is nothing to be smart about, it is enough to chop the vegetable, mash with salt, add a little carrot, sprinkle with dill seed. Arrange in a suitable container and keep warm for several days. However, the result does not always correspond to the efforts and expectations made, sometimes your favorite snack comes out unattractive, bland. How to pickle cabbage so that it is crispy, juicy and moderately sour? Buying the “right” forks is half the battle.
Delicious cabbage: a choice of heads of cabbage for pickling
Medium and late-ripening varieties are suitable for pickling (“Glory”, “Gift”, “Gingerbread Man”, “Gribovsky Zimny”). Their forks are dense, not heavy in size, with protruding sides, as if flattened. If the upper green leaves are not removed from the heads, it means that they were stored correctly, they did not freeze. Pay attention to the stalks, a white cut is a sign of freshness; in stale, wilted cabbage, it is beige or even brown. By the way, the length of the "stumps" should be at least 2 centimeters.
Be sure to inspect the heads of cabbage, carefully, from all sides, cracked, with dark spots, signs of rot, bad smell it’s better not to take it, it’s tasty, with an appetizing crunch, it still won’t work out of such raw materials. It is recommended to give preference to large forks, weight from 3 to 5 kg guarantees maturity. Such a vegetable was filled with juices over the summer, contains the right amount of sugar. And without it, the normal fermentation process is impossible, on which cabbage pickling is actually based.
Tips: how to pickle cabbage deliciously
- In the old days, cabbage was fermented in oak barrels for the winter, now mainly in glass jars and enameled pots, buckets. The main thing is that there are no chips on the inner surface, contact with metal spoils the cabbage. Therefore, it is not salted in iron and aluminum containers. In addition to dishes made of wood, glass, ceramics, containers made of food grade plastic.
Preparation of cabbage for sauerkraut is carried out in a well-ventilated area. We advise you to treat the tabletop, the cutting board on which it is to be chopped with a solution of table salt (a tablespoon per liter of hot boiled water). Rinse with salted boiling water and containers for laying cabbage. They can also be wiped from the inside with vodka, alcohol or apple cider vinegar. And, of course, cooking cabbage (cutting, rubbing with salt) is done only with cleanly washed hands. This is one of the main conditions for pickling cabbage so that it is crispy. After all, when exclusively lactic acid bacteria participate in fermentation, cabbage for the winter succeeds, which is necessary. But the forks themselves are not washed, only the outer leaves are removed.
With iodized salt, vegetables are not preserved, cabbage is not fermented with it, it turns out tasteless and soft. It is advisable to take the usual rock salt medium or coarse grinding, at the rate of 2.5-3% by weight of the original product. That is, 25-30 g (about a heaping tablespoon) per kilogram of chopped cabbage. Slightly salted salad to taste. Of course, you can get by with less salt, which is undoubtedly more useful, but such a cabbage will definitely not be crispy. And you need to eat it faster, until it peroxides.
When asked how tasty it is to pickle cabbage and keep all the vitamins in it, I will answer without hesitation: cut it neither finely nor coarsely. Stop at the golden mean. Strips of medium width (0.5-0.6 mm), certainly the same, will be salted and ripened at the same time.
By the way, you should not knead them with special zeal, like dough, a few pressures are enough. But you need to mix the ingredients carefully. And put it tightly in a container, tamp it in a jar with a wooden pestle so that the cabbage is in brine. During salting, it is pierced a couple of times a day with a needle, a torch, long, so that it reaches the bottom. Thus, carbon dioxide formed during fermentation is removed from the workpiece. If this is not done, the cabbage in brine will come out not only flabby, slimy, but also bitter.
As soon as the cabbage reaches, usually for 3-4 days, it is cleaned in a cool place, in a cellar, refrigerator. It is perfectly stored at temperatures from -2 to +2 degrees. It is advisable not to keep it in the cold, the crunch will disappear, and part useful substances(enzymes, vitamins).
And here are some more “believe it or not” tips on how to pickle cabbage so that it is crispy. They say that it is better to do conservation on a growing moon, 5-6 days after the new moon are considered ideal. Moreover, it is necessary to cut and crush in good mood. Previously, cabbage was salted in the villages cheerful company, making jokes, singing perky ditties.
cabbage quickly and tasty: a classic recipe
Salting cabbage in large volumes is not relevant now, by the spring, when the immune system needs enhanced support, the beneficial substances in the vitamin product are partially destroyed, and the taste changes, of course, not in better side. In addition, it is problematic to store large stocks in the apartment. Therefore, salting in small portions is beneficial, since this vegetable is sold in stores all year round.
And so, cabbage in a jar, for example, in a three-liter? It will fit a four-kilogram fork and 2-3 carrots, their weight should not exceed 10% of the weight of the cabbage. Carrots and the color of the workpiece will “revive”, and fermentation due to sugar will accelerate. Have the same function Rye bread, a black crust is placed on the bottom of the container, honey and, do not be surprised, vodka (20-30 ml - per 3 liters). Here's to you turnkey solution how to pickle cabbage quickly and tasty. However, first things first.
The upper dirty leaves are removed from the head, the stalk is removed and discarded, nitrates accumulate in it. Carrots are washed, peeled and rubbed on a coarse grater. The forks are divided into 4 parts, each quarter is alternately chopped into medium-sized strips. Sprinkle with a tablespoon of table (can be sea) salt. Add grated carrots, mix and lightly crush. Then with cutting board pour into a clean and dry glass container. If desired, flavored with dry dill seeds (cumin), compacted. After laying the last batch, they are carefully tamped, juice should stand out. By the way, during the fermentation process, its level will rise, so the jar is not filled to the neck, leaving 5-6 cm free space and put on a plate. Otherwise, the brine will spill onto the table.
The container is covered with a double-folded gauze napkin. Every day, morning and evening, they pierce the pickle with a skewer (knitting needle), releasing carbon dioxide, and collect the foam with a spoon. If the kitchen is hot, more than 22 degrees Celsius, on the third day the cabbage will become quite sour. It is placed in the refrigerator, where the fermentation gradually fades. After a day or two, you can eat a vigorous snack. This is an old, well-known recipe for pickling cabbage so that it is crispy, sour and very tasty. But there are other options for your favorite snack.
Quick cabbage with horseradish and garlic
Spicy food lovers will appreciate this original dish. Its preparation begins with a marinade. Pour 1 liter of water into the pan, pour a glass of sugar, one tablespoon of salt and 3-4 peas of black pepper. The ingredients are for a 3 liter jar. Boil for 5 minutes covered, then cool to room temperature and season with apple cider vinegar and refined sunflower oil(200 ml each). Cabbage (large fork) is chopped, carrots (4-5 pieces) are cut into small strips or grated. Grind two peeled horseradish roots with garlic (1 head). In order not to cry from the explosive smell, a plastic bag is put on the outlet of the meat grinder. You can use ready-made pureed horseradish from the store, adding garlic to it.
We proceed to the main stage, how to pickle cabbage in a jar of hot seasonings. Mix chopped vegetables with a mixture of horseradish and garlic, spread in a glass container, compacting with a spoon. Pour in the prepared marinade, cover with a plastic lid and place in a cool place. After 2 days quick cabbage will be ready, and if it stands longer, it will become even more vigorous and tastier.
How to salt cabbage "Bavarian style"
The Germans cook cabbage with apples and cumin. Its seeds (3 tablespoons) are heated in a dry frying pan and ground with a pestle. In Germany, it is customary to chop white cabbage finely, but in this case it will definitely not crunch. Therefore, we advise you to cut it (3.5 kg) into small rectangles, and three apples (without cores) into thin slices. A couple of carrots are grated. In an enameled saucepan, the cabbage is mashed together with salt (2-3 tablespoons), cumin and juniper berries (10-15 pieces). Carrots and apples are added, leveled and pressed with oppression. As a load, you can use, for example, a jar of water.
Otherwise, the algorithm of actions on how to salt cabbage in German is no different from the traditional Russian method. Do not forget to pierce the pickle, remove the foam, but do not overexpose in heat. Otherwise, the appetizer will come out very picky. Store it in the refrigerator, serve as a side dish for fried sausages. Overeat!
Surely you also have your own “branded” ones, how to pickle cabbage so that it is crispy and tasty. Let's exchange experiences and share secrets.
The most delicious and crunchy cabbage is obtained if you ferment it on the FULL MOON, as well as on the GROWING and ARRIVING moon.
It's 6th, 7th, 13th, 14th, 15th and 16th lunar days november.
Salting cabbage in 3-liter jars.
RECIPE 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. grated on a large 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.
RECIPE 2.
FOR ONE 3-LITER JAR
Ingredients:
●1 large head of cabbage
●1 medium carrot
●1 tbsp. a spoonful of sugar
●salt to taste
Cooking 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 gently
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, sour juice is formed in this jar, and some kind of viscous and slimy, do not be afraid, it should be so.
We pierce the cabbage thoroughly for the last time, “squeeze” all the hydrogen sulfide out of it, 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 after a day or two you will go there and send, otherwise the cabbage will not be so juicy and crispy.
RECIPE 3.
SALT THE CABBAGE IN THE ENAMEL BUCKET.
We take products in the following proportion:
●for 10 kg of cabbage:
●200 - 250g of 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.
Cooking:
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 to protect 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 with an unpleasant odor are released. 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 finished cabbage in 3-liter jars 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.
RECIPE 4.
SALTING CABBAGE IN PIECES.
Cooking:
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 vegetable oil.
RECIPE 5.
CABBAGE PICKLED WITH VINEGAR.
For 5 liters 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 options mixes for sauerkraut:
●10 kg of cabbage, 25 g of cumin seeds or dill, 200 - 250 g of salt;
● 10 kg of cabbage, 25 g of cumin or dill seeds, 100 g of dried juniper berries, 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;
RECIPE 6.
CABBAGE "PO-GEORGIAN".
Ingredients:
● 1 medium head of fresh white cabbage;
● 1 table beetroot;
● 1 red hot pepper;
● 4 cloves of garlic;
● 100 g of green celery;
● vinegar to taste;
● 1 tbsp. a spoonful of salt per liter of water.
Cooking:
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.
RECIPE 7.
CABBAGE FESTIVE.
Ingredients:
● 4 kg of cabbage;
● 8-12 cloves of garlic;
● 250 - 300 g beets.
For brine per 1 liter of water:
● 2 incomplete tablespoons of salt;
● 2 tbsp. spoons of sugar;
● 8 peppercorns;
● 4 bay leaves;
● ½ tbsp. apple cider vinegar.
Cooking:
Cabbage cut into large pieces. Place in an enameled pan, put sliced raw beetroot and thinly sliced garlic between the pieces of cabbage.
From water, salt, sugar, bay leaf and pepper boil the brine. Remove from heat, add apple cider vinegar. Pour brine over cabbage. Close the pot with a lid. After 4-5 days, the cabbage is ready.
How to pickle cabbage quickly and tasty for the winter in jars so that it is crispy
Do you suddenly want to eat delicious salted cabbage? You decided to surprise your loved ones new snack Do you like freshly salted, crispy cabbage?
So, you need to read a few recipes quick salting cabbage in a jar, choose the one you like, or several at once. And start cooking!
How to salt cabbage fast way to make it useful, tasty and original?
The recipe for salting cabbage will not be new to anyone. We salt cabbage most often in the fall, for this purpose it is best to take late varieties of cabbage. Forks must be at least 1 kg in weight. Otherwise, it will not have enough trace elements and vitamins necessary for fermentation during salting.
Recipes fast food salted cabbage in the bank
Take the necessary ingredients and start cooking right now. Let's look at a few recipes. Please note: a snack using vinegar is not recommended for people with gastrointestinal diseases, liver, following any diet. Try to combine taste and benefits, enjoy a snack, but not harm your health. There are great options without vinegar.
How to pickle cabbage for the winter in jars so that it is crispy
Sometimes home gatherings happen very unplanned, and the hostess does not have enough time to prepare the salting according to all the rules. Here for such force majeure situations there is a lifesaver recipe, daily cabbage. The recipe is simple and the result is no worse than the traditional one. I'll tell you how to cook everything quickly and tasty.
What will we take:
- 2.5 kg of thinly chopped cabbage;
- 200 g carrots (three per "Korean" grater);
- 1 liter of spring or purified water;
- 2 tbsp. l. with a slide of salt;
- 6 tbsp with a slide of sugar;
- Half a faceted glass of vegetable oil (we take unrefined);
- Half a faceted glass of vinegar 9% (if vinegar is 3 or 6% - we recalculate the amount);
- 0.5 tsp. ground coriander seeds, dill, cumin;
- 3 bay leaves;
- 3 cloves (dry spice)
- 3 minced garlic cloves.
Cooking:
Put the chopped vegetables with garlic in a bowl and grind with your hands until the juice appears. Fill the jar to the shoulders, fill with marinade, cover with a lid, leave for a day.
For marinade - boil water, dissolve salt and sugar in it, add spices, boil for 2-4 minutes, pour in vinegar and oil, let the marinade brew for 10 minutes.
In a day, our quick vegetable snack is ready to serve, and believe me, it tastes no worse than long-term pickled cabbage.
How to salt cabbage in a quick way?
An interesting recipe for salting cabbage so that it is crispy can be offered to lovers of snacks from one cabbage, without additions. The flavors will not mix, you will be able to enjoy all the flavors of the cabbage.
You will need:
- 1 medium-sized cabbage head;
- water - 1 liter;
- fine salt - 1 tablespoon;
- sugar - 1 tablespoon;
- a little dry dill (it is advisable to use not dill powder, but whole "panicles" with seeds).
Cooking:
- Cabbage must be carefully cleaned from top leaves, cut into several pieces and remove the stalk. True, some connoisseurs of cabbage and the stalk eat with pleasure, but if you usually don’t eat it, you need to take into account that the stalk can give unwanted bitterness.
- Cut the cabbage into thin strips so that it resembles vermicelli. Part of the pieces, which is about 1/6 of the entire cabbage, cut into wider strips. As a result, you will get a kind of "cabbage platter": pieces different widths will differ in taste, wide plates crunch better and salt out a little less.
- After cutting all the cabbage, be sure to squeeze it with fine salt right on the table. The cabbage should begin to release juice. After that, immediately form a hill out of it and compact the mass a little.
- Put a few sprigs of dill in a jar, but not too much, otherwise the brine will become bitter. Enough two or three medium branches.
- Boil water with salt.
- Place all of your cabbage in the jar, but don't pack too much or the brine won't soak it well.
- Pour boiling brine over cabbage.
- Close the jar with a regular plastic lid and leave for 3-5 hours. It all depends on your preferences. If you want to get a very softened cabbage, as after a long salting, you can wait 6 hours. But if you like a little crispy, denser and juicier cabbage, it is enough to hold the jar for only 3 hours.
Wonderful cabbage, healthy, has not lost its rich taste and vitamins, without vinegar, is already ready!
Try some canned cabbage first. If it seemed to you that this is not what you need yet, just leave the jar for a while. The taste and texture will change gradually. By checking readiness about every half hour, you can easily determine the optimal time when the cabbage is the way you like it. Write it down, so that later you always pickle cabbage just that much.
To salt the cabbage quickly, just put a little more salt, and pour boiling brine over the cabbage. You can also use vinegar, then your cabbage will become not only salty, but also pickled. In any of the recipes, you can remove the vinegar, but keep in mind that you will need about 1/3 more salt.
Sauerkraut in a jar for 3 days
How to make quick cabbage yummy in a jar so that it is tasty, fragrant, crunchy and eaten quickly? We will prepare such a salting according to an old but proven recipe, our yummy will be ready in 3 days.
What will we take:
- 2.5 kg finely chopped cabbage;
- 0.5 kg of chopped carrots;
- 1 Bulgarian red pepper;
- 2 tbsp with a slide of salt;
- 0.5 tsp seeds of anise, dill, cumin;
- 3 bay leaves.
Cooking:
In a jar, put a part of the spices on the bottom, then a layer of cabbage grated with salt, take it well with a crush. We put carrots on this layer, again cabbage, pepper rings, and so we fill the jar to the shoulders, crushing the vegetables with a crush, sprinkling with spices.
We cover the jar with a napkin, place it in a basin, leave it to ferment in a warm place. We will periodically pierce the vegetable mass with a stick, giving an outlet to the gas.
When the brine brightens, close the jar with a lid and put it in the refrigerator. The simplest and quick recipe pickling cabbage for the winter in a 3-liter jar is ready.
How to pickle cabbage in a jar so that it is crispy
Ingredients:
- Cabbage 2 kg,
- carrots 500 grams,
- salt 40 grams,
- sugar 20 grams,
- dill seeds 1 teaspoon,
- bay leaf 2-3 leaves
How to pickle cabbage in a jar recipe
Finely chop the cabbage. Grate carrots on a coarse grater.
Put everything in a cup, add salt, sugar, dill seeds, bay leaf. Stir, rubbing the cabbage, carrots with salt and sugar with your hands. Then put the cabbage in parts in two or three-liter jars, tamping each layer with your fist. Cover the jar with a lid. I have a one and a half kilogram head of cabbage fit in a two-liter jar. Usually I cover the jar with an inverted lid, without closing it tightly so that the gas formed during fermentation does not accumulate.
I put a jar of cabbage in a deep plate so that the brine formed during fermentation does not stain the table. Leave cabbage at room temperature for 3-4 days. During fermentation, periodically pierce the cabbage through with a long handle of a ladle or a knife so that the resulting gases come out of the cabbage, if this is not done, then the finished cabbage will have an unpleasant odor.
When the fermentation is over, the cabbage is ready, the jar can be put in the refrigerator. Now you can cook vinaigrette or other salads with it, as well as cook sour cabbage soup.
How to quickly salt cabbage with brine in a jar
Ingredients:
- Cabbage 2 kg,
- carrots 500 grams,
- water 1 liter,
- salt one tablespoon with a slide,
- dill seeds 1 teaspoon,
- black peppercorns 3-5 pcs.,
- bay leaf 2-3 pieces.
Shred the cabbage, as in the previous recipe, grate the carrots on a coarse grater. Mix the cabbage, carrots, dill seeds, lightly mash with your hands. Put in jars and pack. Boil the brine, cool. Pour the cabbage, leave it on the table for 3-4 days, periodically piercing the cabbage in the jar with the handle of a ladle so that the resulting gases come out. If you are in a hurry and there is no time to wait a few days, then you can pour cabbage with hot brine. The next day, you can try salted cabbage. Put the finished cabbage in the refrigerator. Bon Appetit.
Just as quickly, cabbage can be salted with beets, it turns out incredibly tasty, crispy and fragrant cabbage. You can also eat it the very next day. The recipe is on the website and can be viewed here.
And according to what recipe do you salt cabbage? I would be very happy if you share your recipes for salting cabbage.
Cabbage with carrots in a jar
You will need:
- cabbage - 1 head;
- litere of water;
- vinegar - 1 tablespoon;
- sugar - 1 tablespoon;
- coarse salt - 2 tablespoons;
- about 1 tablespoon of vegetable oil;
- saffron;
- fine salt;
- Dill;
- one medium sized carrot.
Cooking:
If you care about your health and do not want to take risks, replace the vinegar with another tablespoon of salt. And start cooking.
- Cut the cabbage head into several large pieces. Remove the stalk.
- Peel the carrots, grate on a coarse grater or cut into strips.
- From vinegar, sugar, salt, oil and water, prepare your brine.
- Place some dill and saffron in the bottom of the jar for flavor.
- Chop the cabbage finely.
- Squeeze the cabbage and lightly salt it with fine salt.
- Mix cabbage with carrots and squeeze again.
- Boil the brine.
- Fill the jar with your carrots and cabbage.
- Pour boiling brine over vegetables.
- Leave the cabbage to salt for 4-6 hours.
You can try and enjoy a delicious snack!
White and red cabbage with beets
- two heads of cabbage - white and red;
- two medium-sized beets;
- three small carrots;
- two liters of water;
- 4 tablespoons coarse salt;
- 2 cloves of garlic;
- vinegar - 1.5 tablespoons;
- fine salt;
- 2 spoons of sugar;
- Dill;
- blackcurrant leaves;
- 2 tablespoons of vegetable oil.
If desired, replace the vinegar with 1.5 tablespoons of salt, or salt the cabbage a little more with fine salt when you squeeze it.
- Cut the cabbage heads, remove the stalks.
- Divide the pieces of both heads into two equal parts.
- Shred half of the existing cabbage finely so that it resembles thin vermicelli, and the other half is slightly larger. Thus, the taste will become more intense and original, as if you were using four types of cabbage, not two.
- Lightly squeeze the cabbage along with the carrots and salt with fine salt.
- Beets and carrots must first be peeled, and then chopped or grated on a coarse grater. An appetizer will look unusual, where some of the vegetables are chopped and some are grated.
- Crush the garlic or rub it on a fine grater.
- Dill, currant leaves put on the bottom of the jar.
- Prepare a brine from oil, vinegar, salt, sugar.
- Put one layer of cabbage with carrots in a saucepan, lay with beets, garlic, then cover the beets with a second layer of cabbage with carrots.
- Boil the brine in another saucepan and pour it over your cabbage. Close the mass from above with a circle, a plate, press it with a load. It is desirable to make sure that the mass is well compressed.
- After 1.5 hours, transfer the mass to a jar. Leave for another 3-5 hours.
Your cabbage is already pickled!
Garlic in cabbage can be put in small whole cloves, cut into small cubes. You can salt cabbage with beets, but do not add carrots, do not put garlic. Saffron will make the taste more refined. It is good to add peppercorns, bay leaf to salted cabbage. The main thing is not to shift, otherwise bitterness will appear.
Pepper is enough 2-4 peas, and bay leaf - one small leaf. Bon Appetit!
Quick pickling cabbage in a jar
Sauerkraut is an almost ready-made salad, you just need to add a little onion and vegetable oil. Here I will show you how to make a quick pickle of cabbage in a jar.
Take the following ingredients:
- cabbage 1 piece
- Carrot 1 Piece
- Sugar 1 tbsp. a spoon
- Salt 2 Art. spoons
- Water 1 Liter
Cooking:
1. Before you send the cabbage for salting, it should be cut into strips. Now wash and peel the carrots. Cut it into strips too. You can use a large grater.
2. Mix shredded cabbage and carrots. Lightly crush the vegetables with clean hands, squeezing them a little.
3. Place chopped vegetables in a jar. Pack firmly. It is convenient to tamp vegetables with your hands or with a wooden potato masher.
4. Boil and cool the water in advance. Pour salt and sugar into cold boiled water. Wait until completely dissolved. Pour cabbage with this brine. Put a jar of cabbage in a convenient bowl. It is useful for collecting brine when the fermentation process takes place. Pour this brine back into the jar.
5. Cabbage is fermented for 3-4 days. After that, put it in the refrigerator, store in a glass container. That's all. Bon Appetit.
How to salt quickly: a recipe with vinegar?
For quick cooking, you need to use vinegar, because vegetable cuts will not have time to ferment without this ingredient in one day.
Ingredients :
- head of white cabbage,
- carrots - 3 pieces,
- 3 bay leaves,
- 10 black peppercorns,
- 1.3 liters of water,
- half a glass of vinegar
- 100 g of granulated sugar,
- 2 tbsp. spoons of salt.
We wash the head of cabbage with water. We remove the top leaves, they usually look stale. Arm yourself with a special grater for cabbage. If not, then cut with a knife into thin strips. The thinner the fragments are, the faster the vegetable will be salted, moreover, the appetizer will look more appetizing.
We clean the carrots, three on a grater. In a large bowl, knead the cabbage and carrot slices with your hands to extract the juice. Then put a saucepan on the stove the right amount water, dissolve salt, sugar, add spices. The marinade should boil. After it is cooled to room temperature, vinegar is added and mixed. Sliced cabbage with carrots is placed in a jar, which is filled to the top with brine. From above, the jar must be covered with a loose-fitting lid and gauze. Place the container in a tray (a plate or a bowl, because the brine will flow out of it during the fermentation process). Leave the cabbage to salt at room temperature for about 24 hours. If the house is very hot, then after 10 hours, put the jar in a cool place. This snack, prepared in a quick way, can be eaten the next day. Cabbage salted in this way is very juicy and crispy, and it also keeps for quite a long time.
How to salt cabbage with horseradish in brine
This recipe will be appreciated by many - the appetizer will turn out vigorous due to the addition of horseradish. Let's prepare the ingredients:
- white cabbage will need 1 kg,
- 2 large carrots
- take 80 grams of horseradish,
- 20 grams of salt and half as much sugar.
- For brine, you need 1 liter of water.
- From spices, you can take a couple of leaves of laurel and black peppercorns.
How to salt - a description of the process
Shred the cabbage finely, put in a bowl. We rub horseradish on a fine grater, and carrots on a coarse grater. We send the vegetables to the cabbage slices and carefully knead with our hands to extract the juice. We put the sliced \u200b\u200bin a jar of spices (not too tight). Prepare the brine - bring the water to a boil, dissolve the salt and sugar. Leave the liquid to cool to a warm state, pour into a jar. The brine should cover the vegetables. Cover the top with a clean cloth. We install the container in the pallet. The first day the cabbage should be salted indoors at room temperature, and then it is taken to a cool place. Preparation time - 3-6 days. The longer the cabbage is fermented, the more intense the taste it acquires.
With beets, garlic and horseradish
Ingredients needed the following:
- 2 kg of cabbage
- 2 carrots
- 1 medium beetroot
- 4 cloves of garlic
- 50 g horseradish
- a tablespoon of honey
- 25 g salt
- 3 bay leaves,
- one and a half liters of water.
Shred the cabbage, send it to a bowl. We clean the beets and carrots, rub on a grater with large holes, combine with cabbage slices. We crush the garlic, three horseradish on a fine grater. We combine all the vegetables together, press with our hands to promote the release of juice. We fill the jar with vegetables almost to the top (leave some free space to the neck).
We boil water, dissolve salt, sugar there, cool the brine. We fill the jar with vegetable slices, make sure that the brine covers the cabbage. Cover the container with a clean cloth and leave it in the room for a day. Next, the appetizer should be salted in a cool place for 3-6 days.
Salting Secrets
1. To make the snack crispy, it is important to facilitate the release of gases formed during fermentation. To do this, periodically pierce the contents of the jar with a wooden stick.
2. Optimum temperature for salting - 20-22 degrees. If the house is hot, it is better to keep the cabbage at room temperature for no more than 12 hours, and then transfer it to the cellar.
3. If the temperature is too high, slime may form in the jar, and if it is too low, the fermentation process will be very slow.
Now you know how to quickly pickle cabbage in jars in brine. A quick way involves adding vinegar, if you don't mind this ingredient, then use it. If you do not want to use this product, then be patient - salting should last at least 3 days. We recommend that you periodically take a sample to achieve optimal taste. As soon as the product ferments to the desired state, put it in the refrigerator. The main advantage of this method is that the cabbage is crispy and very juicy, with a spicy aroma and sweet-sour taste.
How to pickle cabbage in a jar
No matter how simple and familiar the process of winter harvesting vegetables may seem, pickling cabbage in jars requires following some rules that guarantee a fragrant, juicy and very healthy product:
- if possible, it is recommended to stop at medium-late and late varieties cabbage: "Glory", "Gift", "Vyuga", "Rusinovka", "Far East", etc.;
- best for making sauerkraut is rock, Himalayan or ordinary table salt without iodine;
- according to folk omens, the most successful cabbage is obtained if it is salted after October 14, on the growing moon and on the days of the week, the name of which has the letter "r";
- for the preservation of all nutrients and protection of cabbage from browning, it is necessary to ensure that it is completely covered with brine;
- metal objects should not be used as oppression, tk. they can significantly impair the taste of the finished product.
preliminary stage
To get a three-liter jar of the finished product, you will need 1 medium head of fresh cabbage, 2-3 carrots medium size, 2 tbsp. salt. If it is necessary to speed up the fermentation process, then in this case you will additionally need 1 tbsp. Sahara.
The head of cabbage is cut into two unequal parts, so that the stalk remains in the largest of them. With a sharp knife or a special shredder, one part is cut into long narrow strips, and the second - a little larger, leaving wider plates of cabbage leaves.
This detail is explained by the fact that narrow strips provide a quick release of juice, and large plates are responsible for the crispy properties of the finished product, preventing excessive softening of the cabbage.
How to salt cabbage: secrets and tips
- For the preparation of crispy cabbage, late-ripening cabbage varieties are used.
- Shredded leaves are placed in a spacious enameled container, salt is added and thoroughly kneaded with hands until the cabbage becomes wet, soft and translucent. After that, grated carrots are added to the cabbage and, if necessary, sugar. The vegetable mixture is thoroughly mixed and transferred to three-liter jar well washed outside and inside with soda or mustard.
- Those who prefer a more spicy taste of the finished product can add a few peas of allspice, bay leaves, cumin, dill umbrellas, hot or Bell pepper, beetroot slices, apples.
- A jar of cabbage is covered with gauze to protect it from dust, placed in deep plates or any other containers that protect the surfaces from the outflowing brine, and left to ferment for three days.
- To release the carbon dioxide formed during the fermentation process, it is necessary to pierce the cabbage once a day in several places with a sharp stick, otherwise the vegetables will have an unpleasant bitter taste. In case of insufficient formation of brine, it is recommended to pour into the cabbage not a large number of boiled water or place oppression on the surface of the jar.
- After the end of the fermentation process, the juice that has spilled onto the plates is poured back into the cabbage, the jar is closed plastic lid and store in the refrigerator. In the same way, you can salt the cabbage in a jar, using a tablespoon of liquid honey instead of sugar, which gives the finished product piquant notes.
Note to housewives
If housewives make preparations in 3-liter jars, you need to remember how much to take for pickling the main ingredients:
- Cabbage in a 3-liter jar fits 2.5-3 kg, depending on the degree of its compaction, a head for pickling should weigh at least 3.2 kg, because. it removes the upper leaves and stalk.
- Water for brine must be taken in a three-liter jar - 1 liter for the cold method and 1.2 liters for the hot method, taking into account the evaporation of water during boiling.
- Salt is taken in 1 tbsp. l. for 1 kg of cabbage, which means that a three-liter jar will take 3 tablespoons.
- Sugar is enough to take 6 tbsp. l. with a slide for a 3-liter jar.
- Spices are placed based on personal preferences, but at least half a teaspoon of cumin or dill seeds, 2 bay leaves and 5 medium-sized garlic cloves per three-liter jar of cabbage.
It is very interesting to listen to experienced housewives, to get acquainted with their original recipes sauerkraut per 3-liter jar, find out for yourself in what proportions to take the main products - cabbage, salt and water.
The article presents recipes for making salted and crispy cabbage for the winter.
Do you suddenly want to eat delicious salted cabbage? You decided to surprise your loved ones with a new snack, do you like freshly salted, crispy cabbage? So, you need to read several recipes for quick salting cabbage, choose the one you like, or several at once. And start cooking! How to salt cabbage in a quick way so that it is healthy, tasty and original? Take the necessary ingredients and start cooking right now. Let's look at a few recipes. Please note: a snack using vinegar is not recommended for people with gastrointestinal diseases, liver, following any diet. Try to combine taste and benefits, enjoy a snack, but not harm your health. There are great options without vinegar.
only cabbageAn interesting recipe can be offered to lovers of appetizers from one cabbage, without additions. The flavors will not mix, you will be able to enjoy all the flavors of the cabbage. You will need:
- 1 medium-sized cabbage head;
- water - 1 liter;
- fine salt - 1 tablespoon;
- sugar - 1 tablespoon;
- a little dry dill (it is advisable to use not dill powder, but whole "panicles" with seeds).
- Cabbage must be carefully peeled from the upper leaves, cut into several parts and remove the stalk. True, some connoisseurs of cabbage and the stalk eat with pleasure, but if you usually don’t eat it, you need to take into account that the stalk can give unwanted bitterness.
- Cut the cabbage into thin strips so that it resembles vermicelli. Part of the pieces, which is about 1/6 of the entire cabbage, cut into wider strips. As a result, you will get a kind of “cabbage platter”: pieces of different widths will differ in taste, wide plates crunch better and salt out a little less.
- After cutting all the cabbage, be sure to squeeze it with fine salt right on the table. The cabbage should begin to release juice. After that, immediately form a hill out of it and compact the mass a little.
- Put a few sprigs of dill in a jar, but not too much, otherwise the brine will become bitter. Enough two or three medium branches.
- Boil water with salt.
- Place all of your cabbage in the jar, but don't pack too much or the brine won't soak it well.
- Pour boiling brine over cabbage.
- Close the jar with a regular plastic lid and leave for 3-5 hours. It all depends on your preferences. If you want to get a very softened cabbage, as after a long salting, you can wait 6 hours. But if you like a little crispy, denser and juicier cabbage, it is enough to hold the jar for only 3 hours.
Advice
Try some canned cabbage first. If it seemed to you that this is not what you need yet, just leave the jar for a while. The taste and texture will change gradually. By checking readiness about every half hour, you can easily determine the optimal time when the cabbage is the way you like it. Write it down, so that later you always pickle cabbage just that much.
Quick Salted Cabbage Recipes
To salt the cabbage quickly, just put a little more salt, and pour boiling brine over the cabbage. You can also use vinegar, then your cabbage will become not only salty, but also pickled. In any of the recipes, you can remove the vinegar, but keep in mind that you will need about 1/3 more salt.
Cabbage with carrots
You will need:
- cabbage - 1 head;
- litere of water;
- vinegar - 1 tablespoon;
- sugar - 1 tablespoon;
- coarse salt - 2 tablespoons;
- about 1 tablespoon of vegetable oil;
- saffron;
- fine salt;
- Dill;
- one medium sized carrot.
- Cut the cabbage head into several large pieces. Remove the stalk.
- Peel the carrots, grate on a coarse grater or cut into strips.
- From vinegar, sugar, salt, oil and water, prepare your brine.
- Place some dill and saffron in the bottom of the jar for flavor.
- Chop the cabbage finely.
- Squeeze the cabbage and lightly salt it with fine salt.
- Mix cabbage with carrots and squeeze again.
- Boil the brine.
- Fill the jar with your carrots and cabbage.
- Pour boiling brine over vegetables.
- Leave the cabbage to salt for 4-6 hours.
White and red cabbage with beets
Take the following ingredients:
- two heads of cabbage - white and red;
- two medium-sized beets;
- three small carrots;
- two liters of water;
- 4 tablespoons coarse salt;
- 2 cloves of garlic;
- vinegar - 1.5 tablespoons;
- fine salt;
- 2 spoons of sugar;
- Dill;
- blackcurrant leaves;
- 2 tablespoons of vegetable oil.
- Cut the cabbage heads, remove the stalks.
- Divide the pieces of both heads into two equal parts.
- Shred half of the existing cabbage finely so that it resembles thin vermicelli, and the other half is slightly larger. Thus, the taste will become more intense and original, as if you were using four types of cabbage, not two.
- Lightly squeeze the cabbage along with the carrots and salt with fine salt.
- Beets and carrots must first be peeled, and then chopped or grated on a coarse grater. An appetizer will look unusual, where some of the vegetables are chopped and some are grated.
- Crush the garlic or rub it on a fine grater.
- Dill, currant leaves put on the bottom of the jar.
- Prepare a brine from oil, vinegar, salt, sugar.
- Put one layer of cabbage with carrots in a saucepan, lay with beets, garlic, then cover the beets with a second layer of cabbage with carrots.
- Boil the brine in another saucepan and pour it over your cabbage. Close the mass from above with a circle, a plate, press it with a load. It is desirable to make sure that the mass is well compressed.
- After 1.5 hours, transfer the mass to a jar. Leave for another 3-5 hours.
Garlic in cabbage can be put in small whole cloves, cut into small cubes. You can salt cabbage with beets, but do not add carrots, do not put garlic. Saffron will make the taste more refined. It is good to add peppercorns, bay leaf to salted cabbage. The main thing is not to shift, otherwise bitterness will appear. Pepper is enough 2-4 peas, and bay leaf - one small leaf. Bon Appetit!
Salted cabbage in winter is just a storehouse of vitamins! Such an easy-to-prepare product is always in demand on the menu. You can simply fill with vegetable oil and eat with pleasure under boiled potatoes, or you can cook a lot of salads, vinaigrette. Casserole, stewed cabbage, cabbage soup or borscht - all dishes and do not count! As well as the ways of its preparation.
Today when vegetables are sold all year round, there is absolutely no need to salt the cabbage with barrels, buckets and invent a suitable place for storage. It is quite possible pickle two or three jars, calmly put them in the refrigerator, and as it is destroyed, cook more.
So, salting cabbage for the winter in jars. There are several ways to prepare it.
The cold way to pickle cabbage
The main difference is cold and hot. Cold is the easiest. However, and cold principle there isn't just one either.
Salting "dry" way
The most traditional is the old reliable "dry". For him, all you need to do is prepare vegetables and dishes.
- cabbage;
- carrots in a ratio of 1: 4;
- salt at the rate of 20 grams per 1 kg of vegetables.
Chop vegetables, mix in a deep bowl and rub your hands well. The kneading process is similar to kneading dough. It is necessary to crush until a lot of juice is formed. You can “knead” the cabbage separately, and then add the carrots. In this case, the finished pickle will taste more vigorous. If you mix everything at once, then the taste will turn out to be sweeter, and the brine will acquire a beautiful carrot color.
Then leave to ferment in the room, piercing the cabbage several times a day with a splinter. After 3-4 days, put the jars in the refrigerator.
Salting cabbage in brine
The recipe for salting in brine is simple. Prepare food:
- ]cabbage - forks weighing approximately 2 kg;
- carrots - half a kilogram;
- water - 4 liters;
- salt - 8 tablespoons;
- granulated sugar - 4 tablespoons.
That's the whole set. In addition, you will need two three-liter jars, a deep container, such as a bowl, a cabbage shredder or a special knife and a grater for Korean carrots.
Now the process itself. The first thing to do is boil the brine. Since the method is cold, the brine, respectively, must be cold. This means that it should be prepared in advance so that by the time the vegetables are cut, it has already cooled down. Bring water to a boil and add salt and sugar to it. Wait until they are completely dissolved, while not removing from heat. Then just leave to cool.
Cabbage for pickling must be taken winter varieties. Her forks are dense, juicy, crispy, slightly sweet. Heads of cabbage are especially good, having the shape of a ball flattened from above and below.
Chop all the cabbage finely, grate the carrots. Combine them in a bowl and mix a little so that the vegetables are evenly distributed among themselves. Now all this needs to be packed very tightly into jars.
Banks, of course, must be thoroughly washed, and even better, sterilized. Vegetables need take very hard as the container is filled, so that even small voids in the contents do not remain at all. Thus, fill both jars to the neck.
And the last - pour brine. It will have to be poured gradually. Since the vegetables are stacked very tightly, the liquid will penetrate to the bottom of the jar rather slowly. Therefore, it will be necessary, after pouring a certain amount, to wait until all the water is gone, and add more. And so on, until the container is filled with brine to the top.
Next, you should only leave the jars in the fermentation room for two or three days. All this time, the cabbage must be periodically pierced in order to give an outlet to the gases formed during souring. On the third day, you should try the pickle for readiness. The temperature in the apartment can be different, and the time of its preparation depends on this. As soon as the taste turned out to be what you wanted, you need to close the jars with lids and put them in the refrigerator. There they will be perfectly stored in the winter.
What to salt cabbage
The recipe for salting in this way is, of course, easier. You don’t need to spend a lot of effort on “kneading” vegetables, just pour it with cold brine and let it stand for several days. And you can do it not only in glass jars. Since you need to stuff vegetables for pickling very hard, and in a jar it is not very convenient to do this. Can be used food grade plastic containers, enameled pan or can, ceramic barrels. The process of laying cabbage in them will be much easier.
Of course, this amount of cabbage is not enough for the whole winter, and the volume of the refrigerator is unlikely to allow storing there great amount cans. But you can gradually, as needed, add one more jar of salt, and thus, sauerkraut will be on the menu all winter.
Salted cabbage with beets
When salting, you can use not only cabbage and carrots. The original is cooking with beets. There are many variations of this recipe, but the most common. But with the addition of beets, you need to be careful. The fact is that it is able to give some softness to cabbage, in addition, the finished product will have a specific taste. Therefore, beets should be put on the basis of for 2 kg of cabbage literally 100 grams.
The cooking method should be chosen - with brine. But when putting vegetables in jars, you should add garlic and cumin, and put a horseradish leaf on the bottom. Put a few mustard seeds in the brine. These additives will spiciness, astringent to neutralize the emollient properties of the beets, and enhance the special taste. The rest of the process will remain unchanged. In winter, such a recipe is even more useful, since the beets will add their vitamins, and the presence of garlic will enhance preventive action vitamin C.
Salted cabbage with apples and cranberries
But in cabbage with carrots, it’s good to put a few slices of a sour apple of a winter variety, for example, Antonovka. Everyone knows the recipe too. with cranberries. For this, it is best to buy berries not in a store, but in the market. In winter, this is not at all difficult to do. It will be necessary to put it while mixing the cabbage and tamp it not so hard, otherwise all the berries will burst. Cranberries will hardly change the taste of the finished pickle in any way, but they will look original on the table and add spice when they hit the tongue.
Recipe for pickling cabbage in water
Another recipe for sauerkraut. It is in many ways similar to cooking it in brine, but the brine itself does not have to be cooked.
Products and their proportions are the same as in the brine recipe. Only if in the case of brine the amount of water poured into the cabbage does not matter - salt and sugar are put in the pan in advance, then here you have to measure how much water fits in the jar. On average, one three-liter jar filled with vegetables will require 2 liters of liquid.
So, prepared vegetables are placed in jars or other containers in a known way. Next, the entire contents are poured with cold boiled water to the very top. Depending on how much water was poured, you need to pour salt directly into the jar, based on the proportion per liter of liquid 2 tablespoons.
Now you can put, as always, wander. It is also necessary to pierce and keep it warm for several days. Then you need to put sugar directly into the jar again. Remembering how much water was poured into the jar, sugar count 1 tablespoon per liter.
Allow the sugar to completely dissolve and seep into the vegetables, this will take several hours. And then close the jars and put them in the cold. You can speed up the process of dissolving sugar. To do this, pour a little brine into another container, dissolve all the necessary sugar in it and pour it back.
This recipe is almost the same as using brine, but much simpler.
Salted cabbage recipe
Cabbage does not need to be shredded for pickling. You can salt it by cutting into large or not very slices, slices. Many people prefer just such a recipe for salting for the winter. Of course, simple glass jars. good to use enameled, ceramic or plastic cans, barrels. You can even use food-grade plastic buckets. Or jars larger than three liters with a wide neck.
At the bottom of the container, you should put cabbage leaves, stalks, apples, whole medium-sized carrots. It is better to cut some carrots and cabbage. Next, lay the pieces of heads of cabbage, sprinkling them with chopped vegetables. As it fills, compact by pressing with your hands. Lay the very top with chopped cabbage and carrots and press well too.
Then pour all the contents with cold brine. Further, the process is similar to the previous recipes.
You can store large containers on a cold balcony, unless they are glass. Of course, if the winter is frosty. Because freezing and thawing will make the product inedible. Five-liter jars will fit in the refrigerator.
As you can see, you can salt cabbage in a completely different way. There are many recipes. The cold method is just one of the possible options. With such salting, the product will prepare for a few days. The hot method allows the product to be ready in a few hours. However, cold salting is often preferred.
