How to pickle cabbage quickly and tasty in a jar, bucket or pan?

Not all even experienced housewives know how to pickle cabbage at the same time both quickly and tasty. To prepare this snack, you can use ordinary glass jars, and a pot, and even a bucket. And the composition of the ingredients of the recipe depends on the tastes of all homemade.

How to pickle cabbage according to the classic recipe?

Ingredients: head of cabbage (2-3 pounds), 1-2 large juicy carrots, coarse salt (17-25 g per 1 kg of cabbage).

1. Cabbage for salting must be selected very carefully. Do not buy vegetables with an elongated stump. Most likely, they will not be juicy and tough.
2. The head of cabbage is cut into 4 parts without a stump. Carrots are cut into thin strips. You can just grind it with a grater.
3. Each quarter head is shredded in strips, kneads well with hands until juice is formed. Prepared vegetable to taste salted, sprinkled with carrots.
4. Compressed vegetables are laid out in portions in a large pan. Each layer already in the tank is well pressed with a fist.
5. Cabbage with carrots is covered with a plate on which something heavy is set.
6. Every day, vegetables are pierced with a knife to the bottom in several places at once.
7. After two days, you can try the snack. But stand in this form in the heat, it should be 4-5 days.

Then the vegetables are transferred to glass containers and cleaned for storage.

Read also: quick salting cabbage

In banks - instant cooking

Ingredients: a kilo of fresh cabbage, very large carrots, 3-4 leaves of parsley, 5-7 peas of allspice, 1 liter of purified water, a large spoon of coarse salt, 1.5 large tablespoons of granulated sugar.How delicious salt pickled cabbage in a jar is described below.

1. A pot of water goes to the stove. All dry components declared in the recipe are poured into it. Lavrushka and pepper are added. As soon as the ingredients boil, the container is removed from the heat.
2. Cabbage without top leaves is well washed, finely chopped with a long sharp knife.
3. Carrots are treated with a coarse grater.
4. Vegetables are folded into a deep bowl, slightly rubbed by hands. They fill the clean prepared banks.
5. Cabbage with carrots are placed in containers in small portions, well crushed by a nibbler.
6. Filled cans are poured with a cooled marinade. The liquid should completely cover their contents.
7. On the table, the snack is left for about 3 days.
8. On the second day, you need to pierce the contents of the can to the bottom with a wooden skewer. The procedure is repeated 3-4 times a day.

Ready cabbage is rearranged for storage in a cool.

How to pickle cabbage so that it is crispy?

Ingredients: a kilo of fresh cabbage, 60-80 g of carrots, 17-20 g of non-iodized salt, a couple of bay leaves, a pinch of anise seeds.

1. Winter cabbage (juicy and hard) gets rid of the upper leaves. Next, the vegetable is chopped in any way convenient for the hostess. The chips should not be too thin. The stump rubs along with the rest of the pieces.
2. Prepared vegetable kneads well with hands.
3. Cabbage is mixed with grated carrots, placed in an enameled pan.
4. Anise seeds and bay leaves are added to the mass.
5. A plate with cargo is installed on top.

Crisp cabbage will be completely ready after 3 days of infusion at room temperature.

The fastest beetroot recipe

Ingredients: 1 kg of cabbage, 1 pc. beets and carrots, a whole head of garlic, 630 ml of pure water, 80 g of granulated sugar, 1 tbsp. l salt, 2 leaves of parsley, 8-9 peas of allspice, 60 ml of table vinegar.

1. Good quality cabbage is thoroughly washed, gets rid of the upper leaves. Then it is cut with squares or rectangles of medium size. The vegetable is poured into a container convenient for pickling.
2. Root crops are well washed, cleaned. Both types of vegetables are cut into small strips. After that, they get enough sleep to prepared cabbage.
3. Thin slices of garlic are sent there.
4. The stewpan heats the water. Dry components declared in the recipe dissolve in it. Next, fragrant pepper and lavrushka are laid.
5. The liquid is brought to a boil, vinegar is poured into it. After stirring, the marinade is poured very hot into a bowl of vegetables.
6. The future snack is covered with several layers of clean gauze. A board is laid out on top of the fabric, on which a large can of water is installed.
7. Cabbage with beets is left in this position for the night.

Next, the pickled products are densely packed in clean jars, covered with lids and sent to the cold for long-term storage.

Fill cabbage with fast daily method

Ingredients: 2.5 kilograms of fresh cabbage, 3 medium carrots, 3 garlic cloves, 1 liter. purified water, half a glass of table vinegar, refined oil and granulated sugar, 2 tbsp. l coarse rock salt.

1. The main component is finely chopped, garlic is passed through a press, and root crops are rubbed coarsely. These products are mixed well by hand, so that juice begins to stand out.
2. Salt and sugar are diluted in a clean pot of water. All grains should completely dissolve. The liquid is brought to a boil.
3. Vinegar, refined oil is poured into the marinade, after which it is poured onto vegetables.

Under the lid, the container is left in the room for a day. Only after that it is possible to transfer the appetizer into cans and transfer it to the storage for cooling.

Salting in a bucket

Ingredients: 8 pounds of winter cabbage, 8 tbsp. l salt, horseradish root, 4 large carrots.

1. A ten-liter enameled bucket is washed well and boiled with boiling water. Top whole cabbage leaves and chopped horseradish root are laid at the bottom of the container.
2. Finely chopped cabbage without a stalk spills out from above, as well as grated carrots. Hands mix vegetables with coarse salt and mash slightly.
3. Products are covered with whole cabbage leaves. A flat plate is placed on them and oppressed.

Fermentation lasts 10-11 days. Only after this the appetizer moves to the cold for storage, where it can be kept all winter.

In the pan

Ingredients: 6 pounds of cabbage, 7 large carrots, 420 g of table salt, 210 g of granulated sugar, 7 l of purified water.

1. All the indicated amount of water is brought to a boil, salt and sugar dissolve in it. The mixture boils for 5-6 minutes.
2. Carrots rub on a grater, cabbage randomly chopped (not too finely). Vegetables in a large basin are rubbed until the juice is released.
3. The mass is sent in layers to the pan. To taste, you can sprinkle with leaves of parsley, peas of pepper or pieces of garlic.
4. When the container is full, it is filled with brine.
5. A plate with oppression is set on top.

After 5 days, you can try the snack.

What is the difference between salted and sauerkraut?

Sauerkraut is the result of fermentation of lactic acid bacteria. It is this process that gives it an original taste and makes the appetizer especially healthy. A salty vegetable is simply sprinkled with a large amount of salt for long-term storage.

 

Sauerkraut can be eaten immediately, adding vegetable oil and thin onion slices to taste. A salty snack must first be washed. It is usually used for making soups.