Pickled cabbage is one of the most popular preparations, the preparation of recipes for which we will deal with. Now is the time to marinate it.

Since childhood, I remember how my mother pickled cabbage, it was very crispy, and it tasted spicy, cut into large pieces, and we crunched it with appetite. Our vitamin cabbage it will turn out healthy, pleasantly crispy with a sweet and sour taste. Such pickled cabbage can either be prepared for the winter, or you can cook it quickly and eat the next day as a ready-made dish, crumbling the onion and pouring it with oil. This cabbage keeps well in the refrigerator. Recipes for cooking pickled cabbage can be changed several times over the winter, it goes away with a bang. Thus, you can find your favorite pickled cabbage recipe. I propose to get acquainted with another recipe for delicious homemade.

Instant Pickled Cabbage Recipe

Ingredients:

  • cabbage - 2.5 kg
  • garlic - 3-4 cloves
  • carrots - 5 pcs

For marinade:

  • water - 1 liter
  • sugar - 1 cup
  • vinegar - 0.5 cups (100 ml)
  • vegetable oil - 0.5 cups (100 ml)
  • salt - 2 tbsp

Cooking:

  1. Wash all vegetables.
  2. Shred the cabbage finely.
  3. Wash the carrots, peel and grate on a coarse grater.
  4. Gently mix the cabbage with carrots with your hands, do not press. Finely chop the garlic and add to the carrots and cabbage.
  5. Put everything in a deep bowl

Preparing the marinade:

  1. To prepare it, we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
  2. Boil water in a saucepan, add everything necessary ingredients, mix.
  3. Pour hot marinade over cabbage and cover.
  4. After a day, cabbage can be tasted. We lay out the finished pickled cabbage in jars and put in the refrigerator.

Bon appetit!

Pickled cabbage with tasty pieces

Ingredients:

  • white cabbage - 1 fork, 2 kg
  • carrots - 2 pcs
  • sweet pepper - 1 pc (optional)
  • garlic - 3 cloves

For marinade:

  • water - 1 liter
  • vegetable oil - 1 cup (200 ml)
  • table vinegar - 1 cup (200 ml)
  • salt - 3 tablespoons with a slide
  • sugar - 8 tbsp. spoons
  • bay leaf 2 - 3 pcs

Cooking:

  1. Wash all vegetables
  2. Cut the cabbage into large pieces
  3. Peel and grate the carrots on a coarse grater.
  4. Sweet pepper cut into thin strips. (Pepper optional.)
  5. Peel the garlic, chop and mix with carrots.
  6. Place all vegetables in a bowl. We put the vegetables in layers, a layer of cabbage, then a layer of carrots with garlic.

Preparing the marinade:

  1. To prepare the marinade, add salt, sugar, bay leaf to the water and boil. When the water with spices boils, turn off the marinade, add vegetable oil and vinegar.
  2. Pour the hot marinade over the cabbage and put oppression on top, it can be an upside down plate.

When the marinade cools down, our pickled cabbage can be eaten in 2-3 hours.

Bon appetit!

Pickled cabbage with cranberries - step by step recipe

Cooking such cabbage is very simple, it turns out very tasty and appetizing. Marinade gives it a crunch, and cranberries sourness and piquancy.

Ingredients:

  • Cabbage - 2 kg
  • Carrots - 1-3 pieces
  • Cranberries - 40 gr (1 handful per 1 kg of cabbage)

For marinade:

  • Water - 1 liter
  • Salt - 1 tbsp. l
  • Sugar - 1 tbsp. l
  • bay leaf - 1-2 leaves
  • allspice - 2-3 peas
  • Vinegar - 0.5 cup
  • Vegetable oil - 0.5 cup

Cooking:

Wash the cabbage, remove the upper leaves. Chop and put in a deep bowl. To keep the cabbage crispy, cut it not too finely.

Peel the carrots. Cut it with a knife into thin sticks (you can grate for Korean cabbage). Carrots add to taste 1-3 pieces.

Preparing the marinade:

Pour water into a saucepan, add salt, sugar and pour in vegetable oil. We put everything on fire. The proportions of salt, sugar and vinegar, if desired, and taste can be changed. We are waiting for the marinade to boil, and the sugar and salt will dissolve. Add vinegar, (bay leaf and allspice if desired) Remove from heat and let cool slightly.

Mix cabbage with carrots and add cranberries, one handful per kilogram of cabbage.

Pour marinade over cabbage and put under pressure for two days. Pickled cabbage appetizer with cranberries is ready.

Bon appetit!

Pickled cabbage with beets per day

Such cabbage is prepared very quickly and simply in a day. It attracts with its beautiful and bright color. It is not recommended to store such cabbage for a long time.


How to cook a delicious and high-quality brine for cabbage? Today we will learn all the secrets and culinary techniques that allow not only to provide crispy preservation with wonderful spicy compositions, but also to use them for culinary and health purposes.

Classic brine for cabbage

Let's start learning from the traditional methods of salting cabbage, as grandmothers always did - our main mentors and wise advisers.

Conditions for the preparation of high-quality brine:

  • We use rock (cooking) salt without the presence of iodine, otherwise the cabbage will become soft, it will turn out with an unpleasant aftertaste. When choosing the number of white crystals, we take into account that their high concentration is a brake on the formation of lactic acid bacteria. We do not abuse the amount of such a spice: 1-3 tbsp. l. per liter of water.
  • Tap fluid is not suitable for brine due to great content chlorine. We use exclusively well or filtered water.
  • We certainly filter the prepared composition before pouring to ensure the beneficial qualities of the brine. The resulting marinade is not only possible, but should also be used for food: added to soups, salads or just drunk. The thing is that salt is absorbed by the pulp of vegetables or fruits, and the juice coming out of them combines with the liquid component of the spicy mixture. This is how a real life-giving drink is created!

How to prepare a classic brine:

  1. To obtain a spicy composition in the traditional style, we remember the elementary “formula” with the word “one”: 1 liter of drinking liquid + 1 tbsp. l. table salt+ 1 tbsp. l. regular sugar.
  2. All components of the brine are dissolved in warm water, add bay leaf and peppercorns, other spices and seasonings. We boil the mixture for several minutes, use it in accordance with the proposed recipe.

Culinary techniques for preserving vegetables are always intertwined with specific methods for preparing brines for pickling or pickling foods. We present the most popular culinary techniques for obtaining tasty and healthy dishes.

A quick way to pickle crispy cabbage

In the old days, processing and harvesting white vegetables for the winter provided the family with tasty and healthy food. Nowadays, salting cabbage in brine does not have such large-scale goals, therefore it is very popular fast way cooking your favorite crunchy snack.

Grocery list:

  • vegetable oil - 200 ml;
  • sweet carrots - 3 pcs.;
  • juicy cabbage - up to 3 kg;
  • table vinegar - 100 ml;
  • bottled water - 1 l;
  • laurel leaf;
  • green peppers - 2 pcs.;
  • salt (large without iodine) - 60 g;
  • garlic cloves - 5 pcs.

Cooking order:

    1. Rinse thoroughly, dry with paper towels. We divide the cabbage into 4 quarters, remove the stalk, chop the vegetable into strips. We try to get strips of the same length and width so that the salting process occurs evenly. We spread the pieces in a glass or porcelain dish.
    2. Coarsely grate the peeled carrots. We release the garlic from the husk, chop into slices. Peppers, washed without seeds, cut into thin strips. Add the prepared products to the cabbage composition, gently and effortlessly mix everything.

  1. Filling a separate bowl drinking water, put salt, white sugar, bay leaf, peppercorns (5 pieces), heat the mixture to a boil.
  2. Boil the composition for several minutes, move the container away from the fire, put table vinegar and oil. Pour the cabbage with the resulting brine.

We send the cooled dish to the refrigerator, and after an hour we are happy to try wonderfully crispy pieces of vegetables.

For the winter in banks

Seasonal blanks are back in "fashion", the cellars are filled with quality products home cooking. Cabbage in jars, as in the good old days, again took its place of honor.

List of components:

  • carrots - 4 pcs.;
  • laurel leaves - 8 pcs.;
  • coarse salt - 120 g;
  • white vegetable (preferably salted late varieties cabbage) - 4 kg;
  • use peppercorns according to preference.

Step by step preparation:

  1. We clean the sweet carrots, grind them on large cells of the grater, put them in a spacious bowl.
  2. We release the head of cabbage from the upper damaged leaves, chop into four parts, remove the white core.
  3. We chop the cabbage into strips, add to the carrot composition, mix everything well, lay it out in pre-sterilized glass bottles. Between the layers being formed, we throw sheets of laurel and peppercorns, periodically lightly tamp the products.
  4. We heat a liter of purified water. We spread the leaves of laurel, table salt, granulated sugar in a boiling liquid. Boil the mixture for 10 minutes, cool to a warm state, filter the composition.
  5. We put the jars in deep plates, where the excess juice formed during the fermentation process will drain. Pour the cabbage with warm brine, cover with a clean cloth (gauze), leave for 3 days at room temperature.
  6. We periodically pierce the cabbage with a wooden stick, reaching it to the bottom of the containers, releasing the accumulated gases. We remove the foam that appears with a slotted spoon.
  7. After the due date, we send the product to the cellar, basement, other room intended for storing winter preparations.

Crispy cabbage from a jar is a real lifesaver! AND delicious borscht we’ll cook it, and we’ll start pies, and we’ll improve our health.

Hot brine with vinegar

One of the popular ways to prepare a delicious snack has become quick cabbage marinated in hot brine with vinegar. Technological process really very simple and fast, accessible even to inexperienced hostesses.

Required products:

  • cabbage - a large head of cabbage;
  • acetic acid 70% - 1 tbsp. l. for a 3 liter jar.

We pay special attention to the fact that the composition of the presented recipe contains exclusively white vegetables and acetic acid. Sugar, salt, carrots, and other components are not only not needed here, but are not used in principle. The resulting salting can be stored even at room temperature!

Cooking process:

  1. We process cabbage in the usual way. We divide the head of cabbage into parts, chop into strips, place in a 3-liter sterilized container, slightly compact. If we use smaller containers, then we change the amount of acid: we take 1 tsp for a 1-liter bottle. vinegar.
  2. We boil bottled water, add the essence, pour the composition into the jars with the placed product. We pierce the cabbage with a long knife or a wooden stick to the very bottom, releasing excess air. The containers must be filled to the top.
  3. Roll up the jars tightly, turn over, cover with a small blanket, keep in this state until completely cooled. Instead of acetic acid, you can add citric acid.

The original salting for the winter is a universal product. If desired, we use it in borscht, soups, side dishes, and many other excellent dishes.

Cabbage salad with vegetables in brine

The constant success of the appetizer lies not only in the composition of the appetizing cuts, but also in the method of its spicy impregnation.

Grocery list:

  • vegetable oil - 80 ml;
  • onion - 2 pcs.;
  • apples (necessarily sour) - 2 pcs.;
  • regular sugar - 30 g;
  • sweet pepper - 1 pc.;
  • white cabbage - 1 kg;
  • ripe tomatoes - 2 pcs.;
  • table salt - 25 g;
  • vinegar (3%) - 20 ml;
  • clove bud;
  • bay leaf, peppercorns.

Meal preparation:

  1. We sort all the vegetables, select only fresh and high-quality specimens. We release the head of cabbage from the top withered leaves and stalk, chop the cabbage into strips, rub lightly without damaging the delicate strips.
  2. We clean the onion from the husk, cut into cubes. Tomatoes are divided into 8 parts. Finely chop sweet carrots, seedless peppers, as well as apples, removing the core from the fruits.
  3. For a delicious salad, decorate vegetables with special attention. The thinner we cut the cabbage, the more beautiful it will look in ready dish. Let's not forget about the aesthetics of food.
  4. Making salad dressing. To do this, heat a liter of drinking water in a saucepan, add sugar and salt. Boil the composition for 10 minutes, at the end of the process add oil and vinegar.
  5. We combine the products in one bowl, mix thoroughly. We prepare in advance liter cans, put in each bay leaf, throw a few peppercorns. We spread the cabbage composition in the container, fill the cylinders with the resulting brine.
  6. We sterilize the blanks for 15 minutes, then tightly cork with screw caps, turn them upside down, cover with a towel. We check the cooled cylinders for tightness, send them to the storage room for winter preparations.

After a week, you can try the resulting dish to make sure of the incomparable taste of cabbage salad with vegetables.

Cooking in Gurian style

Sunny Georgia, gentle sounds of melodious melodies and a table full of various dishes. Among all this feast, one cannot fail to notice plates with cabbage, which attracts with its bright colors.

Necessary components of the dish:

  • beets (certainly the sweetest and reddest) - 6 pcs.;
  • salt (not iodized), granulated sugar - 250 g each;
  • parsley, zira, clove buds (3 pcs.), bay leaves, allspice;
  • chili pods - 6 pcs.;
  • fresh cabbage - 10 kg;
  • horseradish roots, garlic heads - 150 g each.

Cooking technology:

    1. First of all, we proceed to get the brine, as it must cool completely. Pour 5 liters of well / bottled water into bulk enameled dishes. Pour salt and sugar, throw in spices and seasonings, heat the composition to a boil, set aside from the fire.
    2. We remove the top sheets from the cabbage, cut the head of cabbage into slices, as if it were a sweet watermelon. Shred parts of the vegetable into strips or squares. Gurian housewives divide forks into segments or sectors.
    3. Chop hot pepper pods into rings. We clean the horseradish and beets, cut into very thin plates. We free the garlic cloves from the husk, divide into slices or use as a whole. Finely rub the horseradish root.
  1. We place the cabbage in layers in the prepared container (enamelled bucket, tank, tub), shifting thin strips with the rest of the components of the dish.
  2. After finishing the decoration of vegetables, fill them with warm brine, leave under oppression for three days. Do not forget to pierce the mass with a wooden stick more often, releasing gases, activating the fermentation process.

If Gurian cabbage is intended for quick consumption, then after 4 days spicy snack can be served at the table. Otherwise, we send the salting to the basement.

Daily cabbage in brine

Small urban premises do not allow you to store a lot of canned vegetables, but cabbage in brine fast food does not require large areas.

Composition of ingredients:

  • sweet carrots - 6 pcs.;
  • white vegetable - 2 kg;
  • rock salt - 60 g;
  • garlic cloves - 5 pcs.;
  • granulated sugar - 150 g;
  • daikon or radish - 1 pc.;
  • vinegar (9%), vegetable oil (olive oil is also possible) - 150 ml each;
  • filtered water - 1 l.

Cooking technology:

  1. We process the cabbage, chop it into strips, put it in a wide basin.
  2. We clean the root crops, cut into thin sticks or rub coarsely - we decide according to tastes. We send vegetables to the white component of the dish. Mix everything gently, put it in sterilized jars, compact the composition. We select spices and aromatic mixtures in the desired quantity - there are never too many seasonings!
  3. A few words about garlic. We often notice that the teeth “turn blue” in the prepared preservation. Universal advice! Having freed the slices from the husk, we discard the damaged specimens, soak the rest for 3 hours in cold water. We use garlic in whole or chopped form, add it to the rest of the prepared products.
  4. For a spicy dish, you can add chopped circles of chili peppers.
  5. Heat up in a saucepan drinking water, add salt and sugar, boil the mixture. At the end, add vinegar and oil. Pour the cabbage mass with marinade, pierce with a stick so that fragrant brine takes the place of the released air. A day later, we treat family and friends with a luxurious snack.

We send the workpiece to the balcony. After first lung frost, the dishes will acquire especially spicy and very pleasant notes.

Delicious pickle for cauliflower

A red-headed vegetable can instantly transform the simplest salad, making it a true decoration of the festive table. The source of appetizing food qualities will be delicious pickle for cauliflower.

Required products:

  • salt (only coarse grinding without iodine) - 300 g;
  • regular sugar - 300 g;
  • red head;
  • vinegar essence (70%) - 120 ml.

Meal preparation:

  1. We fill the dishes with 5 liters of purified water, dissolve salt and sugar in it, add spices and spices, heat the liquid to a boil. Pour in the acid, mix, cool the composition, then filter.
  2. To get rid of dirt and small insects, which also adore cauliflower, leave the heads of cabbage for half an hour in a slightly salted aquatic environment.
  3. We take out the vegetables, rinse, dry with napkins. Finely chop the forks divided into parts. Lightly grind the cut, adding not a large number of salt, then put in a clean saucepan or glass bottles. We tamp the vegetable mass, pour it with a warm spicy composition. Then we proceed in the usual way.

A delicious pickle for cauliflower is enriched with a high content of vitamins that have entered the liquid from a healthy vegetable.

The culinary traditions of preparing brine for vegetables cannot be taken as a kind of dogma. Each recipe is only a recommendation of its author. Talented improvisation will allow us to create no less delicious compositions of our favorite dishes.

1. Instant Spicy Cabbage - 15min!


Very fast cabbage - 15 minutes and you're done!
Cooking:
We take from the calculation three kilograms of cabbage. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze out 3-4 cloves of garlic from the garlic. Mix everything.
Making the marinade:
We put one and a half liters of water on fire. Add 200 g of sugar, 3 tablespoons of salt (without top),
250 gr. sunflower oil. When it boils pour 200 gr. vinegar 9%. It should boil for 2-3 minutes.
The marinade is ready.
Pour cabbage with hot marinade (Cabbage softens a little from this. But only a little. Therefore, do not be afraid to pour hot, straight from the stove. Cabbage will stand in this marinade for 2 hours. And you can eat. Now many people do cabbage this way. They used to do it in the usual way I had to wait until she ferments, starts to sour.

And this method is fast. Cabbage is delicious and full of vitamins. CRISPY!!! We mix. Let's stand for 2 hours. Mix again and pack in jars.
Very tasty and healthy!

2. Cauliflower in marinade

I have been making this cabbage for a long time. This bright, undeniably original and very tasty preparation will delight those who love cauliflower, just like me.
Cabbage has an interesting taste - sweetish and at the same time with a slight sourness.

Wash the cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 l jar, put 1 peeled, washed and chopped carrot between the layers, 1 Bell pepper, hot peppers to taste, celery stalks or root.
You can add other vegetables as well.
Marinade:
3 art. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,

a couple of bay leaves, a few peas of allspice.
Bring the marinade to a boil and pour over the vegetables. Cool down. Keep 2 days in the refrigerator, and then enjoy the taste. I really love this cabbage.

3. "Pleasure" (especially for non-lovers of zucchini)!

This recipe is amazing for many reasons:

1. preparing is sooo simple, a minimum of your efforts
2. it turns out sooo tasty, delivering maximum pleasure
3. most important!!! this salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has yet guessed from the first time what the salad is made of - EVERYONE says "OOo very tasty pickled ... CABBAGE!!!"

3 kg already peeled (!) from the peel and seeds of zucchini, 0.5 kg of onions, 0.5 kg of carrots.

Carrots and zucchini - grate on a Korean grater. it is necessary (!). otherwise your secret will be revealed.

Onion cut into thin half rings.
Add to vegetables: 1 tbsp. sugar, 2 tbsp. grows. oil (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt
Gently and lovingly mix all this in a large container with your hands, immediately spread it into jars (0.7 liters is most convenient) and erase for 15 minutes.

All!!! I've been writing longer than I've been doing. Very fast. The vitamins are preserved. Zucchini, (aka "cabbage") are crunchy. The main thing - very tasty. Under good vodka and with shish kebab (or just with potatoes) - oooooo!

4. Pickled cabbage rolls with spicy carrots!



Recipe by Natalia Molchanova.
Our cabbage rolls will be ready a day after they are infused in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For marinade:
- 0.5 l of water, 1/4 tbsp. sunflower raffin. butter (maybe a little less)
- 2 tablespoons of salt (or to your taste), 1/2 cup granulated sugar(or to your taste)
- 2/3 tbsp. vinegar (or to your taste), allspice - 3-4 peas
Mix, heat until boiling. Turn off the heat and pour in the vinegar.

Dip a small head of cabbage (about 1-1.5) into boiling water, and gradually disassemble into leaves, in the same way as for preparing ordinary cabbage rolls. The leaves should be slightly soft.
Put on a plate and cut off the thickening with a knife.
Grate carrots on a Korean grater, season with marinade, mix and let it brew for at least half an hour. Sprinkle with sesame seeds.
Marinade: Sesame oil, vinegar, salt, sugar, garlic, a mixture of peppers (mustard seed, coriander, allspice, black pepper, red pepper).
Put the carrot filling on the cabbage leaf and roll it up in the form of a cabbage roll. If the leaves are very large, you can divide them into several parts.
Put the cabbage rolls in a deep container, add 2-3 bay leaves and pour over the chilled marinade.
Put under pressure and leave to marinate for a day at room temperature.
Then put in the refrigerator.

5. Pickled cabbage


The cabbage is crispy and delicious!
Ingredients:
- 2 kg of cabbage, 3 carrots, 3 beets
For marinade:
- 0.5 liters of water
- 3 heaping tablespoons of sugar
- 3 heaping tablespoons of salt
- 1/2 cup sunflower oil
- a pinch of ground hot pepper
- 2 bay leaves
- 3/4 cup vinegar
- 1 head minced garlic
Cooking:
1. Shred the cabbage.
2. Grate carrots and beets.
3. Cook the marinade: boil everything for 10 minutes.
4. Mix with cabbage, arrange in jars and sterilize for 10 minutes.

6. Salad "Simply GENIUS!"

Girls .... so delicious .... the tomatoes are fresh, the cabbage is crunchy ....
Required:
1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots
If there is no vegetable, then take 2 kg. another vegetable.
Cut everything like a salad, carrots on a grater. Mix all vegetables.
And add there:
rast. oil -200gr. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons
Mix everything. Put on fire. Bring to a boil and boil for exactly 2 minutes.
Bank immediately. Roll up. Wrap up.

7. Pickled cabbage with beets


Pickled cabbage is a great appetizer and a good addition to many second courses, and cooking such cabbage is easy and simple. Delight your loved ones with such a delicious cabbage!
Ingredients:
Cabbage - 2 kg, Carrots - 2 pcs, Beets - 1 pc
For marinade:
Water - 1 l, Sugar - 150 g, Salt - 2.5 tbsp, Sunflower oil- 150 g
Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head

Cabbage weighing 2 kg cut into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots, 1 large beetroot. Mix it all, put in a saucepan. It turns out a lot.
For the marinade, mix water, sugar, salt, oil, bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the cabbage in a saucepan with hot marinade, cover with a plate without a load on top (press down a little with your hand first so that a little marinade appears visually from above, then it will fit under the plate on its own).
Leave for a day at room temperature. You can use it in a day. Spicy lovers can add pepper and chili for spiciness.

8. Bomb cabbage


Ingredients:
-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets.
Marinade:
150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar
2 tbsp - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water
Cooking:
1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar.
2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour cabbage with boiling marinade.
3. Ready in the morning! You can eat!

9. Pickled cabbage (large leaves)



Cooking:
Cut the cabbage into large squares so that you get "piles" of cabbage leaves. Grind one carrot on a grater. Cut one hot pepper in half (this is for lovers of spicy) Gently place the “piles” in a jar, sprinkling with carrots. Put a hot pepper in the middle of the jar (for those who like it hotter). Do not ram the cabbage. Fold loosely.

For the preparation of brine from the calculation
for one 3-liter jar:
Boil 1 liter of water. Add 1 cup sugar, 2 tablespoons salt
After cooling, add to the brine: 1/3 of a glass of 9% vinegar
Pour the brine into the jar. Put the jar in the refrigerator. After three days, white cabbage is ready,

sweet, tasty, crispy. (Tatiana Zubchenko)

10. Sauerkraut



I want to bring to your attention my favorite recipe, according to which I ferment cabbage.
This recipe is good because at any time you can very quickly (literally 2-3 days) ferment a small amount of cabbage and then store it in the refrigerator.
Show full..And this is important in the conditions of city apartments, where there is catastrophically little space for storing conservation, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.

So preparation:
- Fill a 5l jar tightly enough with chopped cabbage + carrots (I rub it on a coarse grater)
- pour the prepared COLD brine (in 2 liters BOILED WATER dissolve 3 tablespoons of salt with a slide);
- for two days in the heat, the cabbage ferments, so that there is no bitterness, we must periodically pierce it, releasing the accumulated gas (this, I think, is known to everyone);
- on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it;
- pour the already sweetened brine and put the jar in the refrigerator, by the evening the cabbage is ready.

A small nuance ... cabbage quickly ferments in the heat, but if it's cold in the apartment, the process will take a little longer.
If the brine was not drunk faster than the cabbage ended (and this is exactly what we do), then wonderful sour cabbage soup can be prepared on it.

Cabbage is a vegetable that supports cheerfulness and a cheerful, calm mood.

In Russia, cabbage has long been treated with love and respect. Cabbage is good in any performance, but instant pickled cabbage, of course, is beyond competition. It - spicy and crispy or tender and juicy - is loved by almost everyone.

Pickled instant cabbage is a welcome guest on any table. It is a great addition to meat, fish, and many other dishes. You can pickle any kind of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. Redhead is tougher, but if it is properly marinated, it becomes soft and tender. Cauliflower, Brussels sprouts and broccoli are also good for quick pickling.

Pickling, unlike pickling, allows you to get a quick result. As a rule, for pickled cabbage, a marinade is first prepared, with which finely chopped or chopped into large pieces of cabbage, as well as its accompanying ingredients, are poured. Pickled Instant Cabbage retains all of its beneficial features and does not lose vitamins. And the recipes for quick pickling cabbage are apparently invisible! Here are just a few of the countless options we have to offer.

Pickled cabbage "Fast"

Ingredients:
1.5-2 kg of white cabbage,
1 carrot
2-3 garlic cloves,
1 liter of water
200 ml vegetable oil,
200 ml of table vinegar,
3 tbsp with a hill of salt
8 tbsp Sahara,
5 bay leaves.

Cooking:
Cut the cabbage into large pieces, grate the carrots on a coarse grater. Peel the garlic, chop and mix with carrots. Place the prepared vegetables in a saucepan in layers, alternating cabbage and carrots with garlic. To prepare the marinade, add salt, sugar, vinegar, vegetable oil and bay leaves to the water and boil. Pour the cabbage with the resulting marinade, put oppression on top. After 2-3 hours, the cabbage is ready, you can eat it.

Pickled cabbage with raisins "Right to the table"

Ingredients:
1 medium head of cabbage
3 carrots
2 bulbs
1 head of garlic
100 g washed raisins,
1 tbsp salt,
500 ml of water
1 stack Sahara,
1 stack vegetable oil,
100 g 6% vinegar.

Cooking:
Finely chop the cabbage, sprinkle with salt and grind with your hands until the juice is released. Peel and wash the rest of the vegetables. Grate the carrots on a coarse grater, onion on a fine grater, pass the garlic through a press. Add the prepared vegetables to the cabbage along with the raisins and mix. Prepare the marinade: pour sugar into boiling water, pour in vegetable oil and bring to a boil again. Add vinegar, mix and pour in small portions into the cabbage. Mix thoroughly. Cabbage prepared according to this recipe can be served immediately.

Pickled cabbage "Plus two carrots"

Ingredients:
3 kg of cabbage
2 carrots
1 head of garlic.
For the marinade (for 1 liter of water):
1 stack Sahara,
2 tbsp salt,
½ stack vegetable oil
¾ stack. table vinegar,
2-3 bay leaves.

Cooking:
Coarsely chop the cabbage, grate the carrots on a coarse grater, cut each clove of garlic. Put everything in a saucepan, pour hot marinade over and put under oppression. When everything has cooled, remove the oppression and store the finished cabbage in the refrigerator.

Pickled cabbage with carrots and sweet peppers

Ingredients:
1 kg of white cabbage,
1 carrot
1 sweet pepper
10 black peppercorns,
2 bay leaves,
1 tbsp salt,
2 tbsp Sahara,
5 tbsp 6% vinegar,
¼ stack. vegetable oil,
½ stack water.

Cooking:
Finely chop the cabbage, cut the carrots and peppers into strips. Mix vegetables, add peppercorns, bay leaf, put in jars or a saucepan and pour boiling marinade over. If you decide to cook the cabbage in the evening, leave it overnight at room temperature, put it in the refrigerator in the morning and the cabbage will be ready by dinner.

Cabbage marinated with onions

Ingredients:
2 kg of white cabbage,
3 bulbs
black peppercorns,
Bay leaf.
For marinade:
1 liter of water
1 tbsp salt,
2 tbsp Sahara,
1 incomplete stack. 6% vinegar.

Cooking:
Finely chop the cabbage, cut the onion into thin (almost transparent) half rings. Put the vegetables in a jar or pan (at the bottom - pepper and bay leaf) and pour the marinade. To prepare the marinade, boil water along with salt and sugar, carefully add vinegar. The cabbage will be ready the next day.

Cabbage with turmeric "Solnechnaya"

Ingredients:
1 head of white cabbage,
1 carrot
1 tsp turmeric,
3 garlic cloves,
1 tbsp salt,
½ stack water,
½ stack Sahara,
½ stack vegetable oil,
½ stack 6% vinegar.

Cooking:
Chop a head of cabbage. Mince the garlic and grate the carrots. Put everything in a saucepan, sprinkle with turmeric and mix. For the marinade, boil water with vinegar, oil, sugar and salt. Pour the still hot marinade over the cabbage and set the oppression. A day later, a beautiful "sunny" cabbage will be ready.

Pickled cabbage with beets and garlic

Ingredients:
3 kg of white cabbage,
1 beet,
1 carrot
7 cloves of garlic.
For the marinade (for 1 liter of water):
1 stack table 6% vinegar (maybe a little less),
½ stack vegetable oil,
1 stack Sahara,
2 tbsp with a hill of salt
black peppercorns - to taste.

Cooking:
Coarsely chop the cabbage or cut into squares. Cut beets and carrots into pieces. Put the cabbage in a suitable size pan, sprinkling it with beets and carrots. For the marinade, pour vinegar, vegetable oil, sugar, salt, garlic and peppercorns into the water. Bring the marinade to a boil, cool slightly and pour cabbage over it. Then cover the cabbage with a plate and set the oppression. When the cabbage has cooled, put it in the refrigerator for a couple of days, although the next day it will be ready for use.

Cabbage with horseradish

Ingredients:
2 kg white or red cabbage
30 g horseradish root,
10 g currant leaves,
5 g red hot pepper,
20 g of garlic.
parsley,
celery,
tarragon,
Dill seeds.
For the marinade (for 1 liter of water):
20 g salt
20 g sugar
1 cup 6% vinegar.

Cooking:
Dissolve salt and sugar in boiling water, cool and pour in vinegar. Chop the cabbage into thin strips, pass the horseradish root through a meat grinder. Cut the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, add dill seeds and lay out the cabbage. Pour everything with marinade, and in a few days the wonderful pickled cabbage with horseradish will be ready.

Cabbage marinated with pepper and lemon

Ingredients:
3 kg of cabbage
1 kg sweet pepper
1 lemon.
For the marinade (for 1 liter of water):
½ stack honey,
2 tsp salt.

Cooking:
Cut the cabbage into strips, sweet pepper into thin strips, lemon into slices. Place the prepared vegetables and lemon slices in clean jars, pour boiling brine over them. Top the jars with plastic lids and put in a cold place for a day.

Pickled cabbage "Provencal"

Ingredients:
1 kg of white cabbage,
2 carrots
500 g grapes
300 g apples.
For marinade:
1 liter of water
1 tbsp salt,
70 g sugar
100 ml vegetable oil,
½ stack 5% vinegar
Bay leaf,
ground cinnamon,
black and allspice peas.

Cooking:
For marinade, dissolve salt and sugar in boiling water, add the rest of the spices. Cool the marinade, then pour in the vinegar and oil. Chop cabbage and carrots, add sliced ​​apples, grapes, mix everything. Place the mixture firmly in a bowl and pour over the marinade. Soak the cabbage for a day at room temperature, then - a day in the cold.

Pickled Red Cabbage "Quick"

Ingredients:
1.5 kg red cabbage
1 carrot
2-3 cloves of garlic,
1 tbsp salt.
For the marinade (for 500 ml of water):
2 tbsp Sahara,
1 tbsp coriander seeds,
½ tbsp cumin,
½ tbsp peppercorns,
150 ml apple cider vinegar
Bay leaf.

Cooking:
Finely chop the cabbage, chop the garlic, grate the carrots on a coarse grater, put in a saucepan and mix the vegetables with salt. Grinding to form juice is not necessary, as the marinade will do its job, and the cabbage will remain juicy and crispy. To prepare the marinade, boil water, add sugar, bay leaf, coriander, cumin and black peppercorns, let the marinade boil with spices for 2-3 minutes, then pour in apple cider vinegar, bring to a boil and remove from heat. Pour the hot marinade over the cabbage through a sieve to filter out the spices. Let cool, then cover the dish with a lid and refrigerate. After 4 hours, the cabbage will be ready.

Pickled Cabbage with Cranberries

Ingredients:
2 kg of white cabbage,
400 g carrots
350 g cranberries.
For marinade:
1 liter of water
50 g salt
100 g honey
100 ml 6% apple cider vinegar.

Cooking:
Sort the cranberries carefully and wash them well. Chop the cabbage, grate the carrots and mix in a bowl with chopped cabbage and selected cranberries. For the marinade, pour water into a saucepan, add honey, salt and apple cider vinegar, put on fire and bring to a boil. Let cool, then pour over vegetables with cranberries. Cover the pickled cabbage on top with a plate on which you set oppression, and leave it in this form in a cool place for 2-3 days. Store cooked cabbage in the refrigerator.

"Acute"

Ingredients:
2 small heads of cabbage
1 small beetroot
3 garlic cloves,
½ dry hot pepper,
1 liter of water
200 g sugar
5 tbsp vegetable oil,
3 tbsp topless salt,
1 stack 6% vinegar,
2-3 bay leaves,
5-6 peas of allspice.

Cooking:
Remove the upper leaves from the cabbage, cut the heads into four parts, cut out the stalk, then cut into squares. Finely chop the garlic. Put chopped cabbage in a clean three-liter jar, periodically adding garlic. From time to time, tamp the cabbage in the jar (the cabbage should be up to the shoulders of the jar). Pour water into a saucepan, add sugar, vegetable oil, salt, finely chopped dry hot pepper, peeled and diced beets, bay leaf, allspice. Put the pan on the fire, bring the marinade to a boil, then reduce the heat and boil for another 3-4 minutes, then turn off the heat, remove the bay leaf and pour in the vinegar. Pour cabbage with hot marinade and leave on the table to cool. Close the chilled jar of cabbage with a lid and send it to the refrigerator. After 12 hours, the cabbage will be ready.

Cauliflower "Fragrant"

Ingredients:
1.5 kg cauliflower,
2 large sweet peppers
2 carrots
4 garlic cloves,
1 bunch of parsley
salt, pepper, bay leaf - to taste.
For marinade:
1 liter of water
3 tbsp Sahara,
2 tbsp with a hill of salt
3 tbsp 9% vinegar,
⅔ stack. vegetable oil.

Cooking:
Cut the pepper into strips, grate the carrots on a coarse grater, and disassemble the cauliflower into small inflorescences. Dilute the salt in water and bring the solution to a boil. Put the cauliflower in this brine and let it stand in it for about 10 minutes under a closed lid, but do not boil. Then take out the inflorescences, strain the brine and leave to prepare the marinade, for which simply mix the remaining ingredients and bring them to a boil. Mix vegetables and place in a jar, add parsley and garlic cloves there, pour marinade and close the lid. Wrap the jar in a woolen blanket or cotton blanket and let stand warm for about 6-8 hours. Then place the jar of pickled vegetables in the refrigerator for a day.

Pickled Brussels sprouts

Ingredients:
1 kg Brussels sprouts
2 bulbs
6 bay leaves,
3 stack. 9% vinegar,
3 stack. water,
2 tbsp Sahara,
2.5 tsp salt.

Cooking:
Rinse Brussels sprouts, remove old leaves, put in a saucepan, cover with water, cover and put on fire. Boil for 2 minutes, then quickly transfer to ice water. After a while, drain the water, and put the cabbage in jars, adding bay leaves to each. Finely chop the onion and add it to the cabbage jars. Then pour vinegar and water into the pan, add sugar, salt, mix and put on fire. Bring the solution to a boil, then cook for 2 minutes and pour the prepared marinade into jars, leaving some space. Close the jars tightly with lids, let them cool and refrigerate for a day.

Pickled cabbage "Delicious duet"

Ingredients:
300 g broccoli cabbage,
1 fork of cauliflower,
1 carrot
6 garlic cloves,
1.5 liters of water,
8 tbsp Sahara,
4 tbsp salt,
5-6 bay leaves,
1 stack 9% vinegar,
10 black peppercorns,
1 stack vegetable oil.

Cooking:
Heat water to a boil, add salt and sugar, pour in vegetable oil and vinegar. Add black peppercorns, bay leaf and boil. Wash broccoli and cauliflower and separate into florets. Cut the washed and peeled carrots into slices, and the garlic into slices. Mix all the prepared vegetables and put in a marinating bowl, pour hot marinade, then cool and leave for a day.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

We lay out on the table, everything that we need to quickly marinate. You need to buy white cabbage juicy, so that it is not a winter variety, it should not be hard.

We also need an apple with sourness, such as the Jonathan variety, and horseradish root. Exactly horseradish kills all microbes, the workpiece will never go bad and the cabbage will quickly pickle.

We clean the horseradish root and cut into rings. The apple needs to be washed and cut into cubes, the peel can not be removed. We remove a couple of top sheets from the cabbage, cut out the kacherzhka, cut it first into slices, like a watermelon, and then chop it into cubes, not very large in size (the photo shows approximately). Peel the garlic and cut in half.


Pour cabbage into a large sudok, jar or pan, put apples, garlic and horseradish root on top. Add allspice peas, dill, a mixture of spices for carrots in Korean, you can add other seasonings, for example, coriander, oregano, turmeric.


Cut the chili pepper into pieces, you can fresh or frozen. Also pour into a saucepan with cabbage. Adjust the amount of pepper yourself.

Pour 0.5 liters of water into a saucepan, pour salt. When the water boils, add vinegar, mix and pour the marinade over the cabbage, immediately hot.


Cover with a lid and wait for the cabbage to cool. Once it is at room temperature, put it in the refrigerator.