Knowing how to salt cabbage correctly for the winter, the hostess will easily provide herself with a cheap tasty snack for the entire period of cold weather. This dish is also an excellent source of essential vitamin C. It can be eaten by both children and adults.

How to salt cabbage according to the classic recipe?

Ingredients: 2 pounds of fresh strong cabbage (white cabbage), 370 g of sweet carrots, 280 g of rock salt, 3 l of purified water.

  1. To deliciously pickle cabbage, first of all you need to chop the cabbage in any convenient way. For example, cut with a knife into the usual straws.
  2. It is better to process carrots with a grater with large divisions.
  3. All the declared amount of water is poured into a spacious pan. Poured salt (small for such a recipe will not work!), which must be thoroughly mixed in a liquid.
  4. Next, cabbage is laid out in the water. It is aged in salty liquid for 10-12 minutes.
  5. The vegetable is not squeezed out, but immediately laid out with your hands in prepared jars. Cabbage layers are sprinkled with grated carrots.
  6. The ingredients are tightly compacted in a container with a wooden crusher. Stand out vegetable juice should reach the edge of the container.
  7. The cans are left on the table until the brine stops flowing out of them. Further, the containers can be covered with lids and sent for storage to the cellar.

You can try after 2 days of infusion at room temperature.

The method of salting in jars

Ingredients: an average head of cabbage, a large sweet carrot, 1 liter of purified water, 1 large spoonful of granulated sugar, 2 large tablespoons of shallow salt.

  1. To salt cabbage in jars according to such a recipe, it is first necessary to cut it with a thin long straw.
  2. Carrots are washed and peeled.Further, it is also cut into small strips.
  3. Shredded vegetables mix well and knead with clean hands so that juice begins to stand out.
  4. Prepared components are placed in a jar and compacted tightly. It’s more convenient to crush them with a heavy wooden mashed potato pusher.
  5. Water is boiled in advance. In a still hot liquid, all the loose components stated in the recipe dissolve. When the brine has cooled completely, it can be poured into a jar of vegetables.
  6. A container with vegetables is set in a wide dish. Brine will drain into the selected container during fermentation. The dishes should be clean, as the liquid that gets into it will merge back into the jar.
  7. The appetizer is brewed for 3-4 days.

Then it is closed with a lid and sent to the cold for storage.

How to salt cabbage so that it is crispy?

Ingredients: 4 pounds of cabbage (per 3-liter jar), 430 g of carrots, 2 large tablespoons of granulated sugar and 3-4 large tablespoons of rock salt.

  1. Green and wrinkled leaves are removed from heads. Each of them is cut immediately into 4 parts.
  2. Cabbage is very finely chopped. Each kilo of the product is sprinkled with a full spoon of salt and crushed.
  3. Carrots are cleaned, washed well, rubs coarsely. Grind it in any convenient way. Even the "Korean" grater.
  4. The prepared components are folded into a glass jar of three liters. At the top there should be a little space for the accumulation of vegetable juice.
  5. In the process of acidification from cabbage, it is necessary to release the emerging gases. This is easy to do by piercing it with a wooden torch to the bottom.

In 2-3 days the snack will be completely ready. You can close it with a lid and send it cool for storage.

With beetroot

Ingredients: 2 pounds of fresh young cabbage, 2 pcs. root crops - carrots and beets, 4-7 garlic cloves, half a glass of granulated sugar, 3-4 leaves of parsley, 1.5 l of purified water, 2 tbsp. l coarse rock salt, 75 ml of vinegar.

  1. Cabbage is well washed and coarsely chopped without top leaves.
  2. Raw root vegetables are peeled and cut into thin slices. Garlic is chopped in medium slices.
  3. All prepared components are moved to a roomy dish, mixed.
  4. From the remaining products, according to the recipe, a brine is prepared. All dry components are diluted in water and brought to a boil. When the mass is removed from the fire, you can pour vinegar into it.
  5. Vegetables combine with cooled brine. A flat plate with a press is installed on top of them.

After 2-3 days, the snack can be rolled up in sterilized glass containers.

Daily method

Ingredients: 2.5-3 kg of fresh cabbage, 4-5 small carrots, 4-6 garlic cloves, a full glass of granulated sugar, 240 ml of table vinegar, pure water and refined oil, 2 tbsp. l with a slide of salt, any spices to taste.

  1. Cabbage gets rid of the top leaves and stalks. It is cut into thin slices.
  2. The peeled root crop rubs coarsely.
  3. Vegetables are combined, mixed.
  4. Dry components dissolve in water, the mixture is boiled over medium heat for 6-8 minutes. Further, liquid components are poured into the container. The mass is again brought to a boil and removed from the stove.
  5. The composition is poured with marinade and left to cool.

Vegetables are transferred to a glass container and cleaned for a day in the cold.

Salting in a bucket - how to cook quickly?

Ingredients: a kilo of juicy carrots, 9 kg of cabbage, a full glass of coarse rock salt.

  1. All vegetables are finely chopped, poured into a large basin, salted.
  2. The ingredients are mixed, but not rubbed by hand. It is not necessary to crush components.
  3. The bucket is covered with whole cabbage leaves. The contents of the basin are laid out in it and rammed tightly.
  4. There are also whole leaflets and a plate with cargo on top.

Salt cabbage in a bucket in the heat for 3 days. Every day it is pierced to the bottom with a wooden stick. Next, the appetizer moves to the cool storage. Even if it freezes, this will not affect the taste of the dish.

In the pan

Ingredients: 2 medium-sized cabbage heads, 4 carrots, 2 apples (Antonovka), coarse salt, a handful of cranberries.

  1. Carrots rubs coarsely. Heads without a stump and upper leaves are cut with the thinnest plates.
  2. Vegetables are sent to a pan covered with cabbage leaves, salted (35 g of salt per kilo of chopped cabbage), mixed. They are well crushed with a fist. Grated apples and berries are poured on top (13 pcs of cranberries are taken per kilo of chopped cabbage).
  3. A flat plate with cargo is placed on top.
  4. Every day, the coating rises, and the products are pierced to the bottom with a wooden stick.

When the mass ceases to foam, you can lay it out in banks and send for storage.

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