Proven recipes and subtleties of pickling cabbage in jars

Proven recipes and subtleties of pickling cabbage in jars

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In ancient times, salting cabbage was considered a laborious procedure, since such a snack was harvested in large tubs and barrels.

Over time, the number of salting methods has increased, making the cooking process much easier.

Moreover, interesting options for salting have appeared, which will surely please real gourmets.

The main thing is to observe proportions and adhere to some rules.

Classic recipe

By tradition, cabbage is salted with carrots. This combination makes a delicious winter salad.

To prepare it you need:

  • 5 kg of strong cabbage;
  • 1 kg of young carrots;
  • 1.5 tbsp. Sahara;
  • 0.5 tbsp. non-iodized salt.

Vegetables should be finely chopped. This can be done by hand or with a food processor.

Chopped carrots and cabbage must be poured into a saucepan, sprinkling with salt and sugar.

After that, the vegetables should be milled and mixed thoroughly so that they let the juice flow. The finished mixture is laid out in jars and poured with brine.

To prepare it, you need to mix boiled water with 450 g of sugar, 300 g of rock salt. You can also add vinegar essence.

The jars are left open on a pallet in the kitchen. After 5 days, when fermentation is over, you need to add brine to the top of the jars and close them with lids. You need to store the finished dish in the refrigerator. No sterilization required.

Read also recipes for crispy sauerkraut.

And here, you can find out the recipe for sauerkraut with cranberries for the winter.

Recipe for making sauerkraut with beetroot: forlady / recipes / kvashenaya-kapusta / so-svyokloj.html

Fast salting

Not everyone is ready to wait almost a week to enjoy a delicious salad. In this case, it is worth trying a quick salting. According to the recipe, a crispy snack can be eaten after 3 days.

For salting, a 3 liter jar is best suited. This capacity will require 2 tbsp. l. sugar and the same amount of rock salt, 1 liter of water.

First you need to finely chop the cabbage. To keep it juicy and crispy, the leaves should be cut very thinly. Ideally, they should resemble long ribbons.

Pour cold water into a clean jar and pour salt and sugar. Then shredded cabbage should be placed in the container. It must be carefully tamped with your hands.

A jar without a lid is placed in a deep pan, where a small amount of brine can pour out during fermentation. After 2 days, the cabbage will settle down a little.

When this happens, you need to top up the brine, close the container with a lid and put it in the cold. The next day, the dish will be ready to eat.

The classic recipe for cabbage with carrots has been tried by almost everyone. Therefore, cooking lovers are trying to come up with something new. The following recipes will come to their aid.

Let's make delicious sauerkraut ourselves for the winter. How? Read on our website.

Find out by following the link how to make horseradish at home: forlady / recipes / prigotovleniya-hrena.html

Cauliflower salting

A dense head of cabbage is ideal for salting. It is better not to take yellowish cauliflower, as it will have loose inflorescences and tough "legs".

The vegetable must be thoroughly washed, disassembled into inflorescences and dipped in boiling water for 1 minute. Then the cabbage is cooled in cool water. Next, you need to chop a small amount of carrots and garlic.

The next step is to prepare the brine. This will require 1 liter of water, 1 tbsp. salt and the same amount of sugar. When the water boils, the remaining ingredients are added to it and left to cool completely.

Carrots, cabbage, garlic, herbs, bay leaf are spread in layers in a wide saucepan. The very last layer should be carrots.

When all the ingredients are stacked, you need to pour the brine into the container. Then cover the pan with a plate and press down with something heavy.

Cabbage needs to be left indoors for several days, and then put into jars, pour with brine and put in the refrigerator.

Korean cabbage

Fresh cabbage should be rinsed and cut into 2 halves. Then the vegetable is soaked in water for a day with the addition of 2 tbsp. salt.

At this time, you need to prepare the spices. So, pepper and garlic must be chopped, and then salted and refrigerated for a day.

When the cabbage leaves have softened, they must be gently rinsed under water and greased on both sides with a sharp mixture. Then the cabbage is harvested in jars under oppression for 2 days.

Cabbage with beets

The cabbage should be cut into small pieces and the beets should be cut into cubes. You also need to grate the garlic and horseradish.

All ingredients should be thoroughly mixed and put into a jar of brine under oppression. After 2 days, the container can be closed with a lid and moved to the refrigerator.

The finished salad is stored for 3-6 months.

Cabbage with tomatoes

The washed cabbage needs to be chopped. Sweet peppers should be cut into strips. Carrots can be grated or cut into strips as well.

This recipe will require small tomatoes. They need to be rinsed and cut into 2 halves. All ingredients are mixed and salted.

They are put into jars under oppression for several days. The finished snack is stored in the refrigerator.

Cabbage in tomato sauce

The washed cabbage must be chopped and then blanched in boiling water for 3 minutes. When the water drains, the vegetable is rammed into jars and poured with warmed tomato juice.

Spices can be added to the container to taste. According to this recipe, the jars need to be rolled up, wrapped in a blanket and left until the containers have cooled.

Find out what it is, and also learn about its beneficial properties for the human body.

Useful properties of the maroshka berry, read following the link: sad / yagodnyj-sad / posadka-yagod / moroshka.html

The subtleties of salting

To make the finished dish tasty, you must take into account the general recommendations when cooking cabbage:

  1. It is best to choose medium-late or late varieties, which are considered to be the strongest. Experienced housewives recommend the varieties "Slava", "Moskovskaya", "Kharkovskaya Zimnyaya". The stalk must be very dense, and the head must be white, otherwise the cabbage will not crunch.
  2. It is worth using a jar of water as oppression, but metal objects will not work for this purpose.
  3. For salting, you should take coarse rock salt. If you take iodized cabbage, then the cabbage will become too soft. As a rule, 1-1.5 tbsp is put on 1 kg of vegetable. salt.
  4. Before cooking, you need to remove green, rotten and dirty leaves. You should also cut the stump. The leaves are not cut very thinly, otherwise the cabbage will not crunch. During fermentation, the vegetable should be pierced periodically so that all the gas is released.
  5. It is customary to add carrots to cabbage, which gives the finished dish a characteristic aroma. Of the spices, cloves, dill seeds, caraway seeds, and black pepper are often used. Experiment lovers pickle cabbage with beets, tomatoes, apples, lingonberries and cranberries.
  6. Cabbage is usually pickled in autumn or early winter. According to the lunar calendar, it is necessary to prepare such a dish on the growing moon.
  7. The prepared salad is stored at a temperature of -2aboutFrom to +5aboutC. If the cabbage freezes, it will become too soft. Therefore, it should be kept in the refrigerator, on a glassed-in balcony or in a cellar.

Salting cabbage in jars is considered the easiest way to prepare a winter snack, because it does not require special skills and exotic products.

Moreover, you can safely experiment with pickle and spices. Thanks to this, the cabbage salad will never get bored.

Watch the video: How To Make Pickled Red Cabbage: Following An Easy Recipe (May 2022).


  1. Nigami

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  2. Daikasa

    I congratulate, the magnificent thought

  3. Hare

    wonderfully, very valuable information

  4. Salisbury

    It is simply magnificent phrase

  5. Dugrel

    . Rarely. You can say this exception :) from the rules

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