How to pickle cabbage for the winter: cold method, pickling in jars. Sauerkraut

The most delicious and crispy cabbage is obtained if you ferment it on the FULL MOON, as well as on the WISHING and ARRIVING moon.
These are the 6th, 7th, 13th, 14th, 15th and 16th lunar days of November.
Salted cabbage in 3 liter jars.

RECIPE 1.
INSTANT CABBAGE.

Chop the cabbage into thin strips or cut into slices. Store tightly in a 3 liter jar. Pour cold water, dissolving 2 tablespoons of salt (water 1-1.5 l) in it. 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. It is good to sprinkle the cabbage with carrots. grated on a 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 intact, they will come in handy later. So grind the chopped cabbage with salt, grated carrots, so that it gives juice (if for soup). If salt for a snack - add caraway seeds, cranberries. Push it tightly into the jar, cover with the left cabbage leaves, cover with a clean cloth - and put the load on top. You can eat on the second or third day.

RECIPE 2.
FOR ONE 3 LITER BANK

Ingredients:

● 1 large head of cabbage
● 1 medium carrot
● 1 tbsp. spoonful of sugar
● salt to taste

Cooking sauerkraut:

Cabbage, wash, clean from integumentary leaves. Halve and chop finely.
We put all this in an enamel cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then we mash 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 little by little - so it will be more convenient and faster to mash it.

Taste the cabbage all the time, I salt to taste - as a result, the cabbage should be slightly salted than necessary - the salt will then go away when the cabbage turns sour.

And so that the fermentation process begins, add sugar, a little about a tablespoon for the whole head of cabbage.

Peel and grate the carrots.

Attention! Put the carrots in the cabbage only when you are ready to put it in the jar - you don't need to crush the carrots together with the cabbage - it will not taste good.

Mix gently
When all the cabbage is stacked, 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 well, 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, the cabbage will turn out to be loose and soft, but we need a dense and crunchy one.
So we finished salting cabbage for the winter, we got a full 3-liter jar.

But there was a lot of cabbage juice. Never pour it out!
The laborious process of salting cabbage for the winter is over, but that's not all!
She will be ready only in three days.

Our further actions are as follows:
We put a jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that little jar of juice side by side on the table (everything will wander there too).
The cabbage will ferment at room temperature for 3 days.
All this time, you will have 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 - on 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 alarmed as it should be.

We pierce the cabbage for the last time, "squeeze" all the hydrogen sulfide out of it, take out the "oppression", pour out 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 can if it does not fit all, just let it stand in the refrigerator next to a 3-liter can, and in a day or two you go there and send, otherwise the cabbage will not be so juicy and crispy.

RECIPE 3.
SALT CABBAGE IN ENAMELED BUCKET.

We take products in the following proportion:
● for 10 kg of cabbage:
● 200 - 250 g of salt.
Optionally, to improve the appearance and taste, you can add:
● 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 lingonberries;
● caraway seeds - to taste.

Preparation:

Chop the cabbage and mix evenly with table salt. For even salting, place the cabbage in a wider container and stand for 0.5-1 hour. Then put the cabbage in a bucket (saucepan or jars) tightly to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from damage. Place a clean piece of white cloth on top, on top of it a wooden lattice (you can have a plate of a suitable diameter), on which to put oppression. You can use a jar of water as oppression. The grate (or plate) after about a day should be immersed 3-4 cm in the juice released from the cabbage.

Fermentation of cabbage produces gases with an unpleasant odor. To remove these gases, you need to pierce the container with cabbage to the bottom with a sharpened smooth stick every 2 days until the release of gases stops.

Cabbage is ready in 15-20 days, depending on the room temperature.

Put the finished cabbage in 3 liter jars and put in the refrigerator.

After removing 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 WITH PIECES.

Preparation:

We cut the cabbage into pieces, put it 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. Do not stuff the cabbage too much!

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

RECIPE 5.
CABBAGE MARINATED WITH VINEGAR.

For 5 liters of cold water, take one bottle of vinegar, 2 glasses of sugar. 1.5 cups salt, carrots. Cut the cabbage into pieces, you can cut it into 4 pieces. Place in a saucepan or barrel. Pour in brine and squeeze. Put in a room at room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and for main courses.

Several possible options for mixtures for sauerkraut:

● 10 kg of cabbage, 25 g of caraway seeds or dill, 200 - 250 g of salt;
● 10 kg of cabbage, 25 g of caraway seeds or dill, 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 caraway seeds or dill, 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 caraway seeds or dill, 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 caraway seeds or dill, 200 - 250 g of salt;

RECIPE 6.
CABBAGE "IN GEORGIAN".

Ingredients:

● 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 tbsp. a spoonful of salt in 1 liter of water.

Preparation:

Cut the cabbage into large squares, the beets into thin slices, chop the celery and pepper.

Lay everything in layers, sprinkle with chopped garlic.

Pour over a boiling solution of salt, water and vinegar, which should completely cover the vegetables.

Put in a warm place for 2 days, then in the refrigerator.

Unfortunately, cabbage prepared according to this recipe cannot be stored for a long time.

RECIPE 7.
CABBAGE HOLIDAY.

Ingredients:

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

For brine for 1 liter of water:

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

Preparation:

Cut the cabbage into large pieces. Place in an enamel saucepan, between cabbage slices put raw beets and thinly sliced ​​garlic between cabbage slices.

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

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Description

All types of cabbage are the best source of vitamin C for the human body. The oldest methods of storing these vegetables (pickling, pickling, pickling) allow you to take the most precious product with food - ascorbic acid until late spring. In addition, cabbage leaves contain sugar, carotene, a large set of salts and enzymes that we need so much, as well as vitamins of group B, P, K and D.
Fresh cabbage can be used from early May to late October. You can, of course, all year round, but such a cabbage does not have the same vitamins. So, in order to preserve the full value of cabbage for the winter or until the first harvest, it is fermented, salted, pickled ...

Ingredients:

For 4 cans of 3 liter we take:

How to cook:

It is better to store such cabbage for the winter in 3-liter jars. Indeed, they are very convenient - easy to clean, store food well and take up little space. In addition, through the glass wall of the container, you can easily control the salting or pickling process and determine the desired degree of readiness of the cabbage.

1. Chop the cabbage with a knife or a special grater with a flat blade.

2. Peel the carrots and grate on a coarse grater.

3. Mix everything with your hands, from bottom to top. Do not press or salt too much!

4. Prepare 3-liter jars in advance: wash and dry. Fold cabbage with carrots in them, to the top and tightly. Each layer must be shifted with allspice and lavrushka, that is, from below, in the middle and at the very top. Garlic cloves can be added if desired.

5. Filled cylinders should be filled with brine. The brine is prepared as follows: for one liter of water, from a well or settled, 2 tbsp is taken. spoons and 1 tbsp. a spoonful of sugar without top. The brine can be prepared immediately in a large saucepan with 7 liters of water, dissolving the right amount of sugar and salt there.

6. Fill the jars with the resulting brine. And somewhere 0.7 liters will remain. Place it in the refrigerator, because on the 4th day the cabbage will absorb the brine and you will need to top it up so that it completely covers the cabbage. Such cabbage is stored very well, but only in a cool place.

7. Cover the cans with cabbage with plastic lids and take out to a cool place. For example, in the cellar or in the basement, where many other twists have already gathered:,, tasty and apples and much more.

In this state, the cabbage should stand for three days, then add water to the edges, which has been absorbed into the cabbage and close it tightly with lids. But if the basement is not very cool, it is better to put a plate under the jar (cabbage can rise and push the water out). Housewives who do not have a basement or cellar can reduce the proportion of products and store cabbage in brine in the refrigerator.

Salting cabbage for the winter is complete, now there will be something to crunch in the winter!

Hot cabbage is perfect for such a cabbage!

Bon appetit and see you soon!

And here is a pickled cabbage recipe from a cooking video.

The most delicious and crispy cabbage is obtained if you ferment it on the FULL MOON, as well as on the WISHING and ARRIVING moon.
These are the 7th, 8th, 9th, 15th, 16th, 17th lunar days of October and the 6th, 7th, 13th, 14th, 15th and 16th th lunar days of November.

Salted cabbage in 3 liter jars.

RECIPE 1.
INSTANT CABBAGE.

Chop the cabbage into thin strips or cut into slices. Store tightly in a 3 liter jar. Pour cold water, dissolving 2 tablespoons of salt (water 1-1.5 l) in it. 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. It is good to sprinkle the cabbage with carrots. grated on a 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 intact, they will come in handy later. So grind the chopped cabbage with salt, grated carrots, so that it gives juice (if for soup). If salt for a snack - add caraway seeds, cranberries. Push it tightly into the jar, cover with the left cabbage leaves, cover with a clean cloth - and put the load on top. You can eat on the second or third day.

RECIPE 2.
FOR ONE 3 LITER BANK

We need:
1 large head of cabbage
1 medium carrot
1 tbsp. spoonful of sugar
salt to taste

Cooking sauerkraut:
Cabbage, wash, clean from integumentary leaves. Halve and chop finely.
We put all this in an enamel cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then we mash 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 little by little - so it will be more convenient and faster to mash it.

Taste the cabbage all the time, I salt to taste - as a result, the cabbage should be slightly salted than necessary - the salt will then go away when the cabbage turns sour.

And so that the fermentation process begins, add sugar, a little about a tablespoon for the whole head of cabbage.

Peel and grate the carrots.

Attention! Put the carrots in the cabbage only when you are ready to put it in the jar - you don't need to crush the carrots together with the 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 well, 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, the cabbage will turn out to be loose and soft, but we need a dense and crunchy one.
So we finished salting cabbage for the winter, we got a full 3-liter jar.

But there was a lot of cabbage juice. Never pour it out!
The laborious process of salting cabbage for the winter is over, but that's not all!
She will be ready only in three days.

Our further actions are as follows:
We put the jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that little jar of juice side by side 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 bearable, 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 - on 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 alarmed as it should be.

We pierce the cabbage for the last time, "squeeze" all the hydrogen sulfide out of it, take out the "oppression", pour out 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 can if it does not fit all, just let it stand in the refrigerator next to a 3-liter can, and in a day or two you go there and send, otherwise the cabbage will not be so juicy and crispy.

Well, enjoy the great taste of your own sauerkraut and be healthy!

RECIPE 3.
SALT CABBAGE IN ENAMELED BUCKET.

We take products in the following proportion:
for 10 kg of cabbage:
200 - 250 g of salt.
Optionally, to improve the appearance and taste, you can add:
500g carrots, coarsely grated or cut into narrow strips;
and / or 1 celery root;
or 1 kg of whole or chopped apples;
or 100-200g lingonberries;
cumin to taste.

Chop the cabbage and mix evenly with table salt. For even salting, place the cabbage in a wider container and stand for 0.5-1 hour. Then put the cabbage in a bucket (saucepan or jars) tightly to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from damage. Place a clean piece of white cloth on top, on top of it a wooden lattice (you can have a plate of a suitable diameter), on which to put oppression. You can use a jar of water as oppression. The grate (or plate) after about a day should be immersed 3-4 cm in the juice released from the cabbage.

Fermentation of cabbage produces gases with an unpleasant odor. To remove these gases, you need to pierce the container with cabbage to the bottom with a sharpened smooth stick every 2 days until the release of gases stops.

Cabbage is ready in 15-20 days, depending on the room temperature.

Put the finished cabbage in 3 liter jars and put in the refrigerator.

After removing 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.

Tip: if you pour a 2 cm layer of vegetable oil on top of the fermented cabbage in a jar, then it can persist until May next year (of course, if you do not eat it earlier.

RECIPE 4.
SALTING CABBAGE WITH PIECES.

Cooking method:
We cut the cabbage into pieces, put it 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. Do not stuff the cabbage too much!

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

RECIPE 5.
CABBAGE MARINATED WITH VINEGAR.

For 5 liters of cold water, take one bottle of vinegar, 2 glasses of sugar. 1.5 cups salt, carrots. Cut the cabbage into pieces, you can cut it into 4 pieces. Place in a saucepan or barrel. Pour in brine and squeeze. Put in a room at room temperature for 3-5 days.
Pickled cabbage can be served as appetizers and for main courses.

Several possible options for mixtures for sauerkraut:
10 kg of cabbage, 25 g of caraway 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 caraway seeds or dill, 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 caraway seeds or dill, 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 caraway seeds or dill, 80 g of dried juniper berries;

10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of caraway seeds or dill, 200 - 250 g of salt;

10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of caraway seeds or dill, 200 - 250 g of salt;

RECIPE 6.
CABBAGE "IN GEORGIAN".

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 tbsp. a spoonful of salt in 1 liter of water.

Cooking method:

Cut the cabbage into large squares, the beets into thin slices, chop the celery and pepper.

Lay everything in layers, sprinkle with chopped garlic.

Pour over a boiling solution of salt, water and vinegar, which should completely cover the vegetables.

Put in a warm place for 2 days, then in the refrigerator.

Unfortunately, cabbage prepared according to this recipe cannot be stored for a long time.

RECIPE 7.
CABBAGE HOLIDAY.

You will need:
- 4 kg of cabbage;
- 8-12 cloves of garlic;
- 250 - 300 g of beets.

For brine for 1 liter of water:

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

Every housewife wants to know how to ferment cabbage so that it is crispy and tasty.

After all, this blank is a real lifesaver for your table in winter.

You can cook various vegetable salads and vinaigrettes, pie fillings and, of course, the famous Russian cabbage soup with sauerkraut.

Today we will tell you how to salt cabbage so that it crunches, and everyone who tried it complimented your culinary art.

Salting crispy cabbage in brine

The surest way to salt cabbage so that it crunches is to cook it in brine. Because according to this recipe, it does not need to be crumpled to extract juice.

• 2-2.3 kg of cabbage
• 2 medium carrots
• 3-4 bay leaves
• a few peas of black or allspice if desired

Brine:

• 1.5 l of water
• 2 tbsp. tablespoons of coarse, non-iodized salt
• 2 tbsp. tablespoons of sugar

How to ferment cabbage to crunch:

1. Prepare the brine by dissolving salt and sugar in warm boiled water until the grains disappear.

2. Peel the cabbage from the top leaves and chop with a knife or in a food processor.

3. Grate the carrots on a coarse grater. Mix the cabbage with the carrots.

4. Transfer to a clean jar, tamping slightly. Place a few bay leaves and peppercorns between the layers.

5. Pour the brine into the jar so that it completely covers the cabbage.

6. Cover the jar with a lid that is loose or folded in several layers of gauze. Place in a bowl because the brine will rise and overflow during fermentation.

7. Leave to ferment in the kitchen for 2-3 days. Make sure the top layer of the cabbage is covered with brine. Pierce the cabbage in the jar with a thin wooden stick once a day.

Whether the cabbage is ready or not is determined by the taste; you should like it, but be a little under-fermented.

How to salt cabbage to make it crispy

Ingredients for a 3 liter jar:

• cabbage - medium head
• carrots - 1 medium
• salt - 20 g per 1 kg of cabbage
• 3 tbsp. tablespoons of sugar
• cumin or dill seeds

Order an energy saver and forget about the previous huge light costs

How to salt crispy cabbage recipe:

1. The cabbage is chopped into equal, not too thin strips and poured into a large container.

2. Grate the carrots on a coarse grater. Add it to the cabbage. Put salt and spices there.

3. Mix everything, but do not wrinkle. And put in a jar, crushing, without reporting to the top, about 7-8 cm.

4. Add some boiled water to coat the cabbage.

You can not add water, but if after a day the cabbage has not released the required amount of juice, then you need to add boiled water.

5. Place the jar of kale in a clean, deep bowl in case the brine spills out. It must be drained back into the jar.

Cabbage is fermented for 3-4 days. At the same time, every day, pierce the cabbage with a long stick to the bottom so that the accumulated gases come out.

6. After this time, drain the brine from the cabbage into a deep bowl, add sugar to it and stir to dissolve. Transfer back to the jar.

If you put sugar right away, then the cabbage will peroxide more and will not be stored for so long. Or you can add sugar to taste already when serving.

7. Place a lid on the cabbage and place in the refrigerator or cellar.

You can start eating the workpiece in a week. By this time, nitrates pass into nitrites and are no longer so harmful to the body.

1. The required amount of lactic acid, due to which the cabbage is fermented, it gains due to natural sugars, the largest amount of which occurs only in late autumn. Therefore, according to the old folk calendar, salting is recommended only after the Cover of the Day (October 14).

2. Cabbage should not be frozen, otherwise it will turn out soft, on the cut the stalk is light, dark for a long time in the warehouse.

3. On women's critical days, cabbage is not salted, it turns out to be sour, soft and covered with mucus.

4. The same will happen if you salt on a full moon or on a waning moon. Only on growing, ideally on the 5th or 6th day after the new moon.

5. There is a sign that you need to do cabbage pickling on men's days of the week - Monday, Tuesday, Thursday. It is also recommended to salt only on those days in the name of which there is the letter "P", that is, on Tuesday and Thursday.

6. Put a little carrots, in a 3-liter jar - 1 piece, otherwise the cabbage will be soft.

7. If you salt cabbage with cucumbers, then they will be crispy and very tasty, but the cabbage itself will only go to stewing, cabbage soup and borscht.

Hello dear readers! Today we will salt cabbage at home. There are already big heads of cabbage in the beds, and they are like koloboks, from that riddle - “ One hundred clothes, and all without fasteners ...". Of course you guessed it - it's cabbage. And if you are the happy owner of your personal plot, then for sure you already have a harvest. And it's time to chop it down with an ax, or cut it off with a large knife.

Cabbage is a very healthy vegetable. It contains a huge bouquet of vitamins and minerals necessary for humans. In the summer, when we have the opportunity to crunch fresh cabbage, we need to think about harvesting from it for the winter. Of course, it can also be kept fresh for the winter. I do this and that. That is, I always keep fresh heads of cabbage in my basement, and along with them there are also jars of salted or sauerkraut. If I run out of snack, I do it again.

Salting cabbage does not provide for heat treatment of vegetables. Therefore, the dish retains a maximum of nutrients. In addition, such an appetizer is in great demand on the table and flies away in no time. It is difficult not to fall in love with it, because it is very tasty, crispy and refreshing! I suggest you consider and cook some of the most delicious and simple recipes for salted cabbage.

How to salt cabbage in a jar. My quick recipe for crispy cabbage

This recipe is one of the easiest. If this is the first time you are salting cabbage, then you can safely start with this method. The ingredients are simple and affordable, and the cooking steps are straightforward. At the same time, the appetizer turns out to be very tasty.

Ingredients for one three-liter can:

• one and a half kilograms of fresh cabbage;
• one and a half tablespoons of salt;
• a pound of carrots;
• dessert spoon of vinegar essence;
• 1 lavrushka;
• water.

Step by step description of the recipe:

1. Chop the carrots and cabbage into thin strips. For cabbage, you can use a special grater or just chop it with a knife. I pass the carrots through a special vegetable cutter. If you don't have one, you can grate or chop with a knife. Combine these vegetables in one salad bowl.

2. Break the bay leaf here and mix it carefully with your hands.

3. Transfer the salad to the top of a clean jar. Sprinkle salt and granulated sugar on top. Pour vinegar.

4. Boil water, about one and a half to two liters and let it cool slightly. Make a depression in the salad with a knife. Pour warm liquid into the jar through it. Once you've filled it to the very brim, make a few more seals with a knife. You will notice that the water has parted and the level has dropped. Top up with water.

5. Cork the jar immediately and turn it over to the lid. Cover with warm material. This could be a blanket, bedspread, or an old jacket. Leave in this form for 3-4 days for fermentation. After that, you can safely transfer it to the cellar.

How to salt cabbage deliciously and quickly in a jar so that it is crispy

One of my favorite crispy cabbage recipes is the dumplings. It represents a successful union of cabbage and beets. That is why it turns out not only great taste, but also beautiful color.

Ingredients:

• 2.5 kilograms of fresh cabbage;
• a little more than a liter of water;
• 1 medium beet;
• 2 tablespoons of granulated sugar;
• 1 tablespoon of coarse salt, no iodine or other additives;
• 100 ml vinegar 9%.

Step by step description of the recipe:

1. Dissolve salt and granulated sugar in water, stirring as much as possible. Then pour in the vinegar and stir.

2. Cut the cabbage into cubes, approximately 4 * 4 centimeters, after cutting out the stump.

3. Peel and cut the beets into 2 pieces. Cut each into thin slices, about 3 centimeters wide.

4. In a clean jar, lay the cabbage in layers, shifting the beetroot slices. You don't need to wrinkle it with your hands. Tamp lightly so that the salad is not very loose, but not too tight.

5. In order not to stain the table, put the salad jar on the plate. Pour marinade to the top and cover with lids. Leave to marinate in the kitchen for 2 or 3 days.

6. Then cans of appetizing pink snack can be transferred to a cool room for long-term storage.

According to this recipe, cabbage turns out to be sweet and sour and very tasty. Such beauty can be safely put at the head of the festive table and not only.

Salt cabbage in brine (quick way)

Now I will introduce you to a very tasty cabbage appetizer with carrots and bell peppers. It is very simple to prepare it. This does not require special skills and much effort. See for yourself.

Ingredients:

• a kilogram of fresh cabbage;
• 1 sweet pepper (preferably red);
• 1 carrot;
• half a liter of water;
• 5 tablespoons of granulated sugar;
• 6 tablespoons of nine percent vinegar;
• 1 tablespoon salt
• 80 ml of vegetable oil.

Step by step description of the recipe:

1. The first step is to prepare the brine so that it can cool down while we grind the vegetables. To do this, you need to boil water, dissolve granulated sugar, salt in it and pour in vegetable oil. Once the liquid has boiled for 1-2 minutes, add the vinegar and turn off the heat.

2. Grate carrots. If you have a special vegetable cutter, it will be more convenient to use it.

3. Cut the pepper into small strips.

4. Chop the cabbage with a knife or on a special grater.

5. Mix all vegetables in one bowl.

6. Arrange the salad in jars, pressing firmly with your hands. Pour in slightly cooled brine and tighten with lids.

7. Refrigerate for 12-16 hours. I make such a salad in the afternoon, and the next morning a delicious and healthy breakfast is waiting for us.

8. Such a beautiful appetizer can be prepared easily and simply. Help yourself! Bon Appetit!

A simple recipe for salting cabbage for the winter in jars

I present to your attention a very tasty and simple recipe for cabbage in its own juice. You can cook it both in a jar and in a saucepan, barrel or plastic container. Only in this case, you need to hoist the oppression on top. It turns out to be a very tasty and crispy appetizer.

Ingredients for one 3 liter can:

• 1 forks of cabbage;
• 4 small carrots;
• one and a half tablespoons of salt;
• half a teaspoon of cumin;
• 2 lavrushkas;
• 6 peppercorns;
• 3 tablespoons 9% vinegar.

Step by step description of the recipe:

1. Cut the head of cabbage into 4 parts. So it will be more convenient to chop it into thin strips. Chop with a knife. Just grate the carrots on the coarse side of the grater. For convenience, you can sprinkle these vegetables directly on the table for easier stirring. Add salt, caraway seeds and stir with your hands, gently crushing.

2. Transfer the salad to the jar. Divide it mentally into 3 parts. The first layer will be cabbage, now you need to put 1 lavrushka and 3 peppercorns. Now again vegetables and again bay leaf with pepper. Cover with salad again. Tamp it tightly so that the extracted juice completely covers the cabbage. Pour in vinegar and pierce the salad with a knife in several places. If you end up with a whole jar of vegetables, place it in a plate or salad bowl, as the marinade may leak out.

3. Leave the jar in a warm place for 2-3 days. Once a day, you need to cut the mass with a knife to the very bottom of the can so that excess carbon dioxide comes out. This is important first of all so that the cabbage does not taste bitter.

4. After the allotted time, the jar must be moved to the refrigerator or basement.

You can store it for a long time, but it doesn't stay here for a long time - it's very tasty.

How to salt cauliflower for the winter

Cauliflower lovers will appreciate this recipe. The successful combination of vegetables, together with the marinade, gives an unsurpassed taste and aroma. You can eat a snack in a day. But if you can resist this smell, then you can twist it for the winter.

Ingredients:

• a kilogram of cauliflower;
• 1 carrot;
• 2 sweet and fleshy peppers.

For the marinade we need:

• two and a half glasses of water;
• 3 teaspoons of non-iodized salt
• half a glass of granulated sugar;
• 6 peppercorns;
• 3 lavrushkas;
• 3 cloves;
• a glass of vinegar.

Step by step description of the recipe:

1. Divide the cabbage into inflorescences. If they seem large to you, you can cut them up.

2. Carrots can be cut into slices or cubes as you prefer.

3. Core the pepper and cut into long slices.

4. Arrange all vegetables beautifully in jars, alternating them to look more beautiful and the appetizer is more aromatic.

5. In the meantime, dissolve salt, granulated sugar in water and place all the remaining products except vinegar (add it after cooking). Let the liquid boil for 2-5 minutes, pour in the vinegar and remove from the stove.

If you are preparing a salad not for the winter, after pouring brine, the jars need to stand at room temperature until they cool down. Then they need to be refrigerated until the next day. If you cook in a saucepan or salad bowl, then be sure to put oppression on the vegetables so that they marinate faster and better.

6. Fill the jars with brine, seal them and turn them over to the lids. Now you can check the tightness of the twist. If the brine does not seep through the lid, then you did everything right. Cover them with a warm cloth for 12 hours. Then transfer to the basement or cellar.

Is it possible to salt early cabbage for the winter

The early cabbage has ripened, and your hands are already itching to salt it for the winter? Fine! Such cabbage is quite good for pickling. It tastes more tender, but less crunchy. However, the vitamin composition is contained in the same amount as that of its later relative.

It is very tasty to marinate such cabbage with carrots - this is a classic recipe. In addition, you can use each of today's or your favorite pickling methods. But at the same time, you can safely take on board young cabbage.

Of course, the early varieties are stored less than the later ones. But for replenishing the cellar during the ripening period of the first harvest, this would be an excellent option. You can eat them before the New Year, and only then move on to autumn preparations.

Salted cabbage can and should be cooked not only because it is delicious. This salad, along with other vegetables, is rich in vitamins. Especially in winter and autumn, we are so lacking in crunchy healthiness. Even if you haven't had time to salt her rally, don't be discouraged. After all, at any time you can get it from the cellar or buy a head of cabbage in the store and cook it.

I wish you successful preparations and delicious meals! Until next time!