How to salt cabbage at home - 8 delicious and quick recipes!

Often in the cold season, I really want not just a simple lunch and dinner, but something more appetizing and spicy. From here questions arise, how to salt cabbage, how to preserve its crispness and give it a spicy taste.

What is the difference between pickling and sauerkraut?

Ferment appeared in ancient times, as the simplest way to preserve food, when people still did not know how to get salt. However, there is a fundamental difference between pickling and sourdough, which is manifested not only in the method of preparation, but also in taste.

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

Cooking Technology Basics

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

They apply to all salting methods, regardless of flavors:

• Used "late" cabbage, which has ripened just before the frost. It will have a minimum sugar content.
• For a sweet touch in taste, it is customary to add grated carrots, but you can do without it.
• Cabbage is salted in a jar, an enameled bucket or a wooden tub. Plastic containers are better not to use.
• The required amount of salt is calculated as follows: for every 20 kilograms of cabbage, 400 grams of salt will be used. You can do a little more, but no less.
• A load is placed on top of the cabbage rammed in a container so that it releases juice. It is advisable to pour the excess liquid into a separate jar, and put the future snack in a cold place.
• When the cabbage is completely ready (usually this time does not exceed 3-4 days), add the juice back.

How to quickly salt the cabbage at home?

Quickly salt the cabbage, in fact, is very easy and this process will not take you much time.

For one fork of white cabbage you need:

• carrot - 1 pc.;
• salt - 1 tbsp. a spoon;
• twice as much sugar;
• vinegar - 1.5 tbsp. spoons.

Cabbage is finely chopped or rubbed and mixed with grated carrots. You can use a couple of medium-sized root crops or one large. Take a two-liter jar and tightly lay the cut there.

Boil half a liter of water and immediately after the start of boiling put spices there. When they are completely dissolved, remove the pot of water from the stove and add vinegar.

Due to its presence in the finished dish, people suffering from diseases of the gastrointestinal tract, such an appetizer is undesirable.

Dip the cabbage whole and you can eat it the very next day.

Salting recipe in jars for the winter

You need:

• white cabbage - 6 kg;
• carrot - 7-8 pcs.;
• parsley a couple of leaves;
• pepper;
• salt - 1 cup;
• exactly half the sugar.

Chop the vegetables finely. Shuffle manually and distribute them across the containers. Try not to squeeze so that they do not let the juice out ahead of time. From a given amount of ingredients, you should get three three-liter jars of delicious snacks. Do not forget to pre-pour boiling water over them and wipe dry. Put the spices indicated in the recipe in the middle.

Next you need to cook the marinade. Boil 7 liters of water, add salt and sugar to it. Fill the cabbage completely. In addition, you still have some left. Do not pour it out, but put it in the refrigerator. After a couple of days, when the snack absorbs liquid, you will need to fill it again. Cabbage in banks for a winter is salted from 3 to 5 days.

Salted cabbage with beets - step by step

You need:

• red or white cabbage - 1 fork;
• carrot - 2 pcs.;
• beets - 1 pc.;
• garlic - 1 pc.;
• sugar - 1 cup;
• salt - 2 tbsp. spoons;
• vegetable oil - 1 cup;
• hot pepper (chili, red, tabasco - as you like);
• peppercorns;
• vinegar - 150 ml.

Cut the cabbage into large pieces, but do not chop, otherwise the taste will not be as bright as it should be. Beets and carrots are cut into strips or rubbed on a coarse grater. Garlic is divided into cloves and cut into small plates. You can cut it into slices, depending on your preference. Tamp the vegetable slices into a 5 liter pot.

It's time to tackle the brine. Boil a liter of salt water with spices, remove the marinade from the heat and introduce vinegar into it. Pour in the resulting liquid cabbage and cover it on top, just do not put the load. Take away for a day in a secluded place and after this period the cabbage with beets will already be such that you lick your fingers.

How to pickle cabbage so that it is crispy?

You need:

• white cabbage - 2 kg;
• carrot - 2 pcs.;
• Lavrushka - 3 pcs.;
• peppercorns;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons.

Grind the cabbage, and cut the carrots into strips or grate. Mix it all by hand and tamp in a jar, laying also the specified spices.Then the turn of the brine - boil one and a half liters of water, putting salt and sugar in it.

Warm the marinade completely pour the cabbage. Place the jar in a plate with high sides and cover it with a cloth on top. If you still have a pickle, then put it in the refrigerator and pour the pickle if the cabbage will absorb too much moisture. The can is put in place with an average temperature of several days.

It is interesting:how to pickle cabbage

With apples

You need:

• white cabbage - 2 kg;
• carrot - 400 g;
• apples - 3 pcs.;
• a couple of leaves of parsley;
• peppercorns;
• salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons.

Grind the cabbage, grate the carrots, and process the apples and cut into cubes. Tightly put in a jar alternately layers of cabbage with carrots and apples, as well as spices. Leave 4-5 centimeters from the neck to make it convenient to pour the marinade.

Cook the brine. To do this, boil one and a half liters of water with salt and sugar. Pour the cabbage completely with a hot marinade so that it is completely covered with liquid. Leave it to be salted for 3-4 days at medium temperature.

Do not forget to stir the appetizer with a stick of wood to let out fermentation gas.

Spicy salted cabbage

You need:

• cabbage - 10 kg;
• carrot - 0.5 kg;
• caraway seeds - 2 tsp;
• coriander - ½ teaspoon;
• pepper;
• salt - ½ cup.

This recipe does not involve adding hot marinade at the very beginning. The vegetables are finely chopped, and then rubbed by hand with salt and the indicated spices, until they release a sufficient amount of juice.

Tamp the future appetizer tightly in a jar or barrel, only line the bottom ahead of time with the remaining cabbage leaves, previously washed. Place the cabbage for several days under oppression at normal temperature.

Periodically remove the emerging foam and let the gas escape so that the cabbage does not have an unpleasant odor in the future.

Hot Appetizer with Peppers and Garlic

You need:

• white cabbage - 2 kg;
• carrot - 1 pc.;
• hot pepper pod;
• sugar - 1 tbsp. a spoon;
• salt - 1 tbsp. a spoon;
• garlic - 3 cloves;
• horseradish - 30 g.

Divide the cabbage into 4 slices by removing the stem and leaves from above, and then finely chop. Cut the pepper, remove the core from the inside and select all the seeds. It is best to do this by wearing gloves, as it is difficult to wash your hands after cutting pepper. Finely chop it into strips.

Garlic can be minced with garlic presses or simply chopped. Carrots are rubbed on a coarse grater.

Mix all the vegetables in one container and shake them with your hands to let the juice flow. For starter culture, it is better to use a glass jar. Tamp the cabbage tightly into it. After this, you need to do the cooking of the brine. A liter of water is boiled with salt and sugar, and then mixed to completely dissolve. Pour the marinade with the resulting cabbage so that it completely covers it, and send it to be salted for 3 days under oppression at standard temperature.

With dill grains

You need:

• white cabbage - 6 kg;
• salt - 2 tbsp. spoons;
• dill (seeds) - 3.5 tbsp. spoons.

Chop the cabbage finely and grind it together with salt and dill seeds. Wait until it releases the juice, however, do not overdo it, otherwise the cabbage will soften and taste bad.

Tamp the appetizer tightly in the pickling container and place the yoke on top. Pay attention to the fact that the cabbage must be completely covered with the secreted juice. The salting process will last 3-4 days at an average temperature. Do not forget to remove the emerging foam and pierce the cabbage with a stick to exit the fermentation gas.