Salting cabbage for the winter - 13 delicious recipes for pickles

What arguments were required for us to finally realize all the benefits and advantages of homemade products made from natural products? Our ancestors knew the secrets of obtaining wholesome food that can become a great snack, a filling for rich products, a component of first and second courses, and a popular cure for many diseases.

In order not to repeat the rules unchanged for any pickling of cabbage in the presented recipes, we will take into account several mandatory requirements. As raw materials we use large and dense heads of light color. Of these vegetables, figuratively speaking, juice splashes! We need late autumn varieties, “grabbed” by the first frosts.

For salting cabbage for the winter, a room temperature of 22 to 25 ° C is required. Otherwise, the fermentation process will be long and sluggish, the product will cease, it will become tasteless. Compliance with cleanliness is assumed a priori!

Ambassador of cabbage for the winter - Russian classics

Since we cook in different volumes, in the presented recipe, the calculation of products per kilogram of cabbage is proposed. We keep in mind that the fermentation process does not depend on sugar crystals, but on its content in cabbage. The sweeter it is, the better!

Ingredients:

• white-forged forks - 2 kg;
• small juicy carrots - 2 pcs.;
• laurel leaf - 4 pcs.;
• salt - 20 g;
• peppercorns - 8 pcs.

Cooking.

1. We rinse the head out, holding the stump so that the water does not get inside the vegetable. We blot the forks with napkins (towel), remove the top leaves, cut into 8 parts.
2. Cut the cabbage with a sharp knife (special shredder).We do this not too thin, so that the slices of the vegetable do not become soft, do not lose their crisp properties. The length of the strips is up to 3 cm. These rules are taken into account in almost all methods of salting, pickling or pickling. Throw out the stump.
3. Sprinkle shredded cabbage with salt and gently press on the slices of the vegetable until droplets of juice appear. To keep the cabbage white and beautiful, we do this before joining with a carrot!
4. Add peppercorns, laurel leaves, place the vegetables in a sterilized container, mix, a little ramming the products. Cover food with cloth (gauze), leave for two days.
5. We pierce the food with a wooden stick up to five times a day so that gas bubbles come out. After the specified time, we expose the products for another three days in a cooler room (up to 18 ° C). For long-term storage, a temperature of 0 to 2 degrees is required.

How to pickle cabbage with beets

Ingredients:

• white-headed vegetable - 6 kg;
• chili pepper - 2 pods;
• cloves of garlic - 10 pcs.;
• salt - 60 g;
• beets - 1.5 kg;
• peppercorns - 10 pcs.;
• vinegar (9%) - 15 g.

Cooking.

1. Cut the prepared cabbage in the form of small triangles. We divide the beets into strips up to 4 long and up to 3 cm thick.
2. Grind the chilli, cut the cloves of garlic in half. We mix all the vegetables together with peppercorns, put them in an enameled pan.
3. In another container we heat water with coarse salt. After the boil begins, add the vinegar, in a minute pour the cabbage with the marinade. We cover the vegetables with a plate, set oppression on top (dishes with water).
4. We lay out the cooled components of salting on sterilized cylinders, again fill them with an aromatic composition, roll them up, and send them for storage.

Winter cabbage in jars

Ingredients:

• white-headed vegetable - up to 2.2 kg per 3-liter bottle;
• root vegetables of carrots - 2 pcs.;
• peppercorns, laurel leaves - 3 pcs.;
• salt, regular sugar - 2 tbsp. l .;
• bottled water - 1.5 l.

Cooking.

1. Initially prepare the brine. We boil water with salt, peppercorns and laurel leaves, then cool the mixture to a warm state.
2. Shred the prepared cabbage, mix with grated carrots, put it in a cylinder, tamp a little, fill it with warm brine, cover with gauze.
3. We put the jar in a deep plate to collect the juice released during the fermentation process. We expect 2-3 days, periodically piercing the cabbage. We monitor the level of brine. If it is not enough, we make up from the accumulated liquid. We rearrange the finished product from heat to a cold place.

Winter cabbage with garlic and pepper

Ingredients:

• firm head - 2.5 kg;
• Bulgarian pepper (different colors) - 1⁄2 kg;
• regular sugar - 50 g;
• onions - 1⁄2 kg;
• oil (sunflower or olive) - 20 g;
• salt - 60 g;
• vinegar (7%) - 120 g.

Cooking.

1. Shred the prepared cabbage, lightly rub together with sugar and salt, add fresh butter. Pepper (without seeds) is cut into strips, peeled onions in half rings. Mix the products.
2. We dilute the vinegar with a little heated water (1: 2), add to the vegetables, put it in sterilized containers, lightly tamp. We expose food in a cool room, after a week the food is ready.

Cabbage spicy salting for the winter

Ingredients:

• shredded cabbage - 500 g;
• cloves of garlic - 5 pcs.;
• bulbs - 4 pcs.;
• chopped sweet carrots - 300 g;
• vinegar (9%) - 20 g;
• bottled water - 1.7 l;
• regular sugar - 140 g;
• hot pepper pod;
• salt - 20 g;
• peppercorns - 15 pcs.;
• laurel sheets - 4 pcs.;
• cumin and cloves are used to taste.

Cooking.

1. Chop the onion rings, mix with cabbage and carrots.
2. Spread in layers in a sterilized container. We start with a cabbage composition, then we arrange pieces of root vegetables and onions. We complete the product styling with cloves of garlic, divided into thin plates. Fill the mass with vinegar.
3. We fill the pan with water, add salt, sugar and spices, bring the composition to a boil, pour vegetables in a minute with a fragrant solution. We leave the salting to warm for 12 hours, and then send it to the refrigerator. After a day, we try a luxurious salad.

Ambassador of cabbage with dill grains

Ingredients:

• juicy cabbage - 5 kg;
• salt - 50 g;
• the number of grains of dill and caraway seeds is selected according to preferences.

Cooking

1. Cut the head into small strips, sprinkle with salt, add spices, lay out on sterilized jars, and compact well.
2. We close the cylinders with plastic caps, remove the canned food in the basement. After 10 days, the snack is ready to eat.

The method of salting cabbage with apples

Ingredients:

• shredded white cabbage - 10 kg;
• fresh apples - 1 kg;
• cranberries and lingonberries - handful;
• coarsely grated sweet carrots - 300 g;
• salt - 2/3 faceted glasses.

Cooking.

1. Cut apples into quarters. So that the slices do not darken, put the fruit in a little salty water. We spread the products in an enameled pan, cover with a flat plate, press down with oppression, leave for 12 days at a temperature of up to 20 ° C.
2. When the mass of vegetables slightly decreases in size, and the juice that is released becomes transparent, spread the salting into jars, close with nylon covers, and send it to the refrigerator.

Cold pickling option

Ingredients:

• shredded cabbage - 4 kg;
• coarsely grated carrots - 400 g;
• bottled water - 1.5 l;
• salt and sugar - 20 g each

Cooking

1. Dissolve the salt in purified water, wait for the boil to begin, then cool the composition.
2. We mix the prepared vegetables, place them in containers, fill with a cooled brine, cover the containers with gauze (periodically we wash the fabric). We leave the blank for three days in a warm room (we often pierce it), then put it in the basement for winter storage.

Hot salting cabbage

Ingredients:

• shredded cabbage - 6 kg;
• julienne carrots and sweet peppers (without seeds) - 200 g each;
• for brine it is necessary: ​​80 g of ordinary sugar and 50 g of salt per 1 liter of bottled water.

Cooking

1. In enameled dishes, mix the prepared vegetables, put them in sterilized containers.
2. Dissolve the salt and regular sugar in bottled water, heat the composition to a boiling state, continue the process for another three minutes. We fill the cabbage with hot brine, leave it warm for a day, then send it to the cellar.

Winter cabbage in a bucket

Ingredients:

• shredded cabbage - 10 kg;
• coarsely grated root vegetables of carrots - from 500 g;
• horseradish leaves;
• cranberries and lingonberries - on a faceted glass;
• salt (not iodized) - 250 g;
• caraway seeds - 2 g.

Cooking.

1. Thoroughly wash the bucket, cover the bottom with clean leaves of horseradish, lay the cabbage and carrots in layers, pouring berries with cranberries and cranberries. We cover the container with cloth (gauze), put oppression on top (clean stone).
2. We leave it warm for 10 days (do not forget to pierce the products), then send it for storage to a cold room at a temperature of at least 2 ° C.

Winter cabbage in jars

A popular method of salting, in which we use 10% carrots and 2 percent salt, given the entire mass of white-vegetable. We use the classic salting method described in the first recipe. Prepared cabbage is placed in an enameled pan, cover with a plate, set oppression, wait three days.

We sterilize 3-liter jars. We mix the cabbage once more, releasing the remains of the bubbles with gas, put it in dry cylinders, fill it with the allocated juice. We close the containers with nylon covers, put them in the refrigerator or basement.

Cabbage with cranberries in barrels

The containers made of beech or oak are recognized as the best salting containers. We fill new barrels with water, leave for a month, change the liquid every five days. Such the procedure is necessary to remove tannins, which, when ingested, cause its darkening.

 

We prepare vegetables by the classical method. We fill the container to the top, leaving 10 cm free of food. Tamp the cabbage, crush it with a wooden circle so that it is completely covered with brine. Otherwise, the food will go bad, lose its original color. Cover vegetables with cabbage leaves, then linen cloth. Install oppression.

Georgian salting method

Ingredients:

• beets - 150 g;
• white-forged forks - 2 kg;
• bottled water - 0.5 l;
• celery root - 150 g;
• chives, peppercorns - 6 pcs.;
• coarse salt - 60 g;
• a mixture of herbs from mint, savory, dill, basil - 100 g;
• vinegar 9% (table or wine) - 15 g.

Cooking.

1. We divide the prepared cabbage into 8 parts, place it in an enamel container, pour it with boiling water, boil for three minutes, transfer it to ice water.
2. We divide the peeled beets into thin plates, separately boil together with the garlic cloves in a slightly salted liquid. After three minutes from the start of boiling, remove the products from the container, cool.
3. We clean the beets, shred the cubes. We divide the garlic and celery root into identical small pieces. We combine all the vegetables, put them in a glass or clay container.
4. We fill the pan with water, put vinegar and coarse salt, heat it to a boiling state, then cool it. Pour the vegetables with the cooked marinade, close the containers with nylon caps (parchment paper), keep them warm for three days, then put them in a cool room. Serve a Georgian appetizer without beets!

Salting cabbage for the winter is the best method of preserving the product, providing tasty and wholesome food. We choose a recipe we like, complement it with our own experience and personal preferences.