Salting cabbage for the winter: simple and tasty recipes. Sauerkraut

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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 - ascorbic acid with food 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 B, P, K and D.
Fresh cabbage can be used from the beginning of May to the end of October. You can, of course, all year round, but such cabbage does not have the same vitamins. So, in order to preserve all the value of cabbage for the winter or until the first harvest, it is fermented, salted, pickled ...

Ingredients:

For 4 cans of 3 liters we take:

cabbage - 6 kg.,

carrots - 7 large pieces,

spices: lavrushka, allspice peas,

table salt - 14 tbsp. spoons

sugar - 7 tbsp. spoons

water - 7 liters.

How to cook:

It is better to store such cabbage for the winter in 3-liter jars. And indeed, they are very convenient - they are easy to clean, store food well and do not take up much space. In addition, through the glass wall of the container, you can easily control the pickling or pickling process and determine the desired degree of cabbage readiness.

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 hard and do not salt!

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 parsley, that is, from below, in the middle and at the very top. You can also add garlic cloves if you wish.

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. spoons and 1 tbsp. a spoonful of sugar without a top. The brine can be immediately prepared in a large saucepan for 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 day 4 the cabbage will absorb the brine and it will need to be topped up so that it completely covers the cabbage. Such cabbage is stored very well, but only in a cool place.

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

In this state, the cabbage should stand for three days, then top up to the brim with water that has soaked into the cabbage and close 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 out water). 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 completed, 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 the recipe for pickled cabbage from the cooking video.

Often in the cold season you really want not a simple lunch and dinner, but something more appetizing and spicy. Hence the questions arise, how to salt the cabbage, how to keep it crunchy and give it a piquant taste.

What is the difference between salting and sauerkraut?

Sourdough appeared in ancient times as the simplest way to preserve food, when people did not yet know how to extract salt. However, there is a fundamental difference between salting and sourdough, which manifests itself not only in the method of preparation, but also in taste.

Salting will be a more effective and reliable way to preserve the cabbage, while pickling means keeping the product in a cool place after the fermentation process is complete due to the presence of bacteria in the cabbage. Salting cabbage is much easier than fermenting. However, in order to brighten up the taste, salted cabbage necessarily requires some additives: dill, lavrushka, carrots, etc. Sauerkraut does not require this and can even be called a healthy product due to the lack of salt, which, as you know, has the ability to retain moisture.

Basics of cooking technology

To properly salt cabbage, you need to have certain knowledge.

They apply to all salting methods, regardless of flavorings:

• "Late" cabbage is used, which ripened right before frost. It will have a minimum sugar content.
• For a sweet note in taste, it is customary to add grated carrots, but you can do without it.
• Cabbage is salted in a jar, enameled bucket or wooden tub. It is better not to use plastic containers.
• The required amount of salt is calculated as follows: for every 20 kilograms of cabbage, 400 grams of salt will be used. Maybe a little more, but not less.
• A load is placed on top of the cabbage rammed in the container so that it releases the juice. It is advisable to drain the excess liquid into a separate jar, and put the future snack in a cold place.
• When the cabbage is completely ready (usually this period does not exceed 3-4 days), add the juice back.

Traditionally, cabbage is salted with carrots. Thanks to this combination, a delicious winter salad is obtained.

For its preparation it is necessary:

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

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

Shredded carrots and cabbage must be poured into a saucepan, sprinkled with salt and sugar.

After that, the vegetables should be mashed and mixed thoroughly so that they release the juice. 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.

Banks are left open on a pallet in the kitchen. After 5 days, when the fermentation is over, you need to add the brine to the top of the jars and close them with lids. Store the finished dish in the refrigerator. Sterilization is not required.

Quick salting

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

For salting, 3 liter jars are best suited. For such a container, 2 tbsp. l. sugar and the same amount of rock salt, 1 liter of water.

First you need to finely chop the cabbage. To make it juicy and crispy, you should cut the leaves 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 the fermentation process. After 2 days, the cabbage will settle a little.

When this happens, you need to add 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, culinary lovers are trying to come up with something new. The following recipes will come to their aid.

Pickled cauliflower

A dense head of cabbage is ideal for salting. It is better not to take yellowish cauliflower, as it will have loose inflorescences and hard “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. l. salt and the same amount of sugar. When the water boils, add the rest of the ingredients to it and leave to cool completely.

Layers of carrots, cabbage, garlic, greens, bay leaf are laid out in a wide pan. The last layer should be carrots.

When all the ingredients are laid, you need to pour the brine into the container. Then the pan is covered with a plate and pressed down with something heavy.

Cabbage should be left indoors for several days, and then poured into jars, poured with brine and put in the refrigerator.

Korean cabbage

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

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

When the cabbage leaves soften, they must be carefully washed under water and greased on both sides with a spicy mixture. Then the cabbage is harvested in jars under oppression for 2 days.

Cabbage with beets

Cabbage should be cut into small pieces, and beets - cubes. You also need to grate the garlic and horseradish.

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

Ready salad is stored for 3-6 months.

Cabbage with tomatoes

Washed cabbage needs to be chopped. Sweet pepper should be cut into strips. Carrots can be grated or also cut into strips.

This recipe calls for small tomatoes. They need to be washed and cut into 2 halves. All ingredients are mixed and salted.

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

Cabbage in tomato sauce

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 heated tomato juice.

You can add spices to taste in the container. According to this recipe, the jars must be rolled up, wrapped in a blanket and left until the jars have cooled.

The subtleties of salting

To make the finished dish tasty, it is necessary to take into account the general recommendations during the preparation of cabbage:

Pickling 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 brine and spices. Thanks to this, cabbage salad will never get bored.