When to salt cabbage at home - 8 delicious recipes

For many culinary specialists, pickling and sauerkraut are one and the same. The cooking process is really similar, but more salt is used for salting and it takes less time to get the finished product. And such a cabbage is stored much longer than a pickled one. Many people have a question about when to salt cabbage. This is best done in mid-autumn, using strong, tight heads of cabbage.

How to salt classic cabbage for the winter?

A good snack turns out to be mildly sour, it crunches nicely.

Cutting heads for salting is best after the first frost. This will help the cabbage become juicy and more delicious.

Ingredients:

• salt - 2 tbsp. spoons with a slide;
• cabbage - 2 heads of cabbage;
• dill - 1 tbsp. a spoon of dried grains;
• carrot - 3 pcs.

Cooking:

1. To prepare, you will need to prepare deep dishes (ideally, a basin). Chop the cabbage and send to the container that you have chosen.
2. Pour salt and mash.
3. Grate a carrot. You can use a grater for Korean carrots or regular, with large holes. Send to cabbage.
4. Fall asleep with dill seeds. Stir. Tamp very tightly and put on top of oppression.
5. Store in a cool place. You can put it on the balcony, but the refrigerator will not work.
6. Pierce the workpiece a couple of times a day with a long knife at the edges. This procedure is necessary for the resulting gas to find an outlet. If you do not let it out, then the cabbage will turn out with a smack of bitterness.
7. In three days the dish will be ready. It can already be stored in the refrigerator, previously unpacked in a smaller container.

Cold pickling cabbage

You can salt the cabbage quickly and tasty in a jar. To make the meal crispy, you must follow the simple recommendations that you will learn in our recipe.

Ingredients:

• salt - 100 g;
• cabbage - 1000 g white cabbage;
• vinegar - 50 ml (9%);
• carrot - 1 pc.;
• water - 300 ml;
• garlic - 3 cloves;
• black pepper - 5 peas;
• oil - 50 ml of vegetable;
• sugar - 50 g.

Cooking:

1. Chop the cabbage. Grind carrots using a coarse grater. Chop the garlic cloves.
2. Pour salt into sugar. Add oil, add vinegar and mix.
3. To boil water. Add to the mixture and mix. All crystals should dissolve.
4. Cool. Add garlic cloves to the brine, add pepper and mix.
5. Connect cabbage with carrots. Stir and squeeze well with your hands. Need to stand out more juice.
6. Put in a jar. Pour with brine and cover. Hold for two hours and mix again. To stand ready to withstand seven hours.

Winter beetroot recipe

Everyone is used to making salting with the addition of carrots, but an equally tasty cooking option is cabbage with beets. Young heads of green are not suitable. Use only late grade with tight large heads.

Ingredients:

• salt - 120 g;
• cabbage - 4000 g white cabbage;
• water - 2100 ml;
• sugar - 0.5 cups;
• beets - 550 g;
• cloves - 3 pcs.;
• garlic - 5 cloves;
• laurel - 5 sheets;
• horseradish - 2 roots;
• pepper - 7 peas.

Cooking:

1. Chop cabbage (you need large pieces). Beets will need small cubes.
2. Boil water and cool. Place a parsley, pour peas of pepper with salt and granulated sugar. Place the cloves and mix.
3. Grate the garlic cloves. Send to liquid.
4. Chop horseradish, combine with brine. Mix.
5. Combine cabbage with beets, pour liquid and put under oppression.

Keep a couple of days in a cool place where the light does not get. Then put in a glass container, close the lid and store in the refrigerator.

How to salt cabbage in a barrel?

In this recipe, you will learn how to salt cabbage using a barrel as a container.

Ingredients:

• cranberries - 210 g;
• white cabbage - 10 kg;
• salt - 250 g;
• Carrot - 370 g.

Cooking:

1. Rinse barrel, rinse with boiling water. To preserve the taste of the product, add a little flour to the bottom and cover with a cabbage leaf.
2. Chop the heads of cabbage. Make it thinner. The shape needs a straw.
3. Grate Korean carrots for Korean snacks. You can just chop it very thinly to make a straw.
4. Mix vegetables. Sprinkle with salt.
5. Put in a barrel and tamp heavily - a lot of juice should stand out.
6. Throw cranberries. Mix.
7. Do not fill the barrel to the brim. There should be room for brine. Cover the top with sheets of cabbage and cover with a canvas cloth.

Occasionally, the workpiece should be pierced with a sharp rod or a long knife - this will help the gas escape. If you leave it inside, then the workpiece will turn out to be bitter and soft.

Salting in a bucket

For cooking you need a bucket of plastic. The recipe is designed for a 10-liter. This is a convenient and practical harvesting option for the winter, for which white cabbage is best suited.

Ingredients:

• horseradish - 1 root;
• cabbage - 8 kg;
• salt - 8 tbsp. large spoons;
• carrot - 4 pcs.

Cooking:

1. Chop the cabbage. Do not use stumps. Grate a carrot.
2. Place the vegetables in a bowl and mix.
3. Cut horseradish, add salt and mix again. Forcefully press the vegetables with your hands so that the cabbage gives more juice.
4. Send the whole mass into a bucket, over which oppression should be put.
5. Leave the appetizer wandering around. Occasionally pierce with a long knife, releasing gas.

To sustain a week. Then you can shift the vegetables into smaller containers and store in the refrigerator.

How to pickle cabbage so that it is crispy?

Everyone dreams of a crispy vegetable snack, but not everyone can achieve the perfect result. If you regularly encounter difficulties, then this variation is a godsend.

Ingredients:

• cabbage - 2200 g;
• sugar - 2 tbsp. spoons;
• carrot - 2 pcs.;
• salt - 2 tbsp. large spoons;
• laurel - 4 leaves;
• water - 1.5 l;
• black pepper - 3 peas.

Cooking:

1. To boil water.Pour granulated sugar, then salt, mix, completely dissolving the ingredients.
2. Chop the heads of cabbage. Grind carrots coarsely. Combine the vegetables. Add laurel and pepper. Mix.
3. Place the workpiece in a jar and be sure to tamp. Pour with brine - it should completely cover the products.
4. Cover with gauze, which is previously folded in several layers.

Leave the appetizer warm for three days. Pierce once a day with a long knife.

In a pan for the winter

It is very convenient to make a workpiece in a pan. No need to figure out where to get the container and how to store it.

Ingredients:

• laurel - 3 leaves;
• cabbage - 3000 g;
• pepper - 5 black peas;
• salt - 75 g;
• carrot - 3 pcs.

Cooking:

1. Remove the top layer of leaves and any damaged ones.
2. Chop the heads of cabbage (do not use the stump), sprinkle with salt and squeeze. Vegetable should let juice.
3. Grate the carrots. Send to cabbage and mix again.
4. Add laurel, toss peppercorns.
5. Place the vegetable harvest in a pan and be sure to tamp. Put oppression.
6. Stand in the room for three days, occasionally piercing with a long knife.

You can store a crispy snack in the same container or shift it into jars for convenience.

Hot way

This option is the fastest. The dish will turn out delicious and crispy.

Ingredients:

• head of cabbage - 3 kg;
• vinegar - 4 tbsp. spoons;
• carrot - 3 pcs.;
• salt - 2 tbsp. spoons;
• garlic - 8 cloves;
• water - 1500 ml;
• dill seed - 1 tbsp. a spoon;
• sugar - 1 cup;
• allspice - 1 teaspoon.

Cooking:

1. Chop the head out. Grind carrots with a coarse grater. Finely chop the garlic cloves.
2. Mix vegetables. Sprinkle with spicy seeds, add pepper and mix.
3. Tamp the vegetable slices into jars that have been sterilized in advance.
4. Pour salt with water. Sprinkle with granulated sugar. Boil.
5. Pour vinegar and immediately pour into jars.

Such a workpiece can be immediately rolled up and stored without a refrigerator.