blank canned vegetables for the winter was once a vital necessity. Now it is both a tradition and an opportunity to enjoy the taste of your favorite dishes all year round.

Juicy crispy cabbage, prepared for the winter in brine with vinegar, is a welcome guest on any table.

When choosing a method of preservation, we first of all focus on taste. Someone likes salty foods more, someone prefers marinated.

When salting vegetables, the main preservative is salt. Its high concentration prevents microbial growth and keeps food from spoiling.

The recipes for pickled foods include vinegar in significant quantities, and salt is added mainly for taste. The acidic environment inhibits the growth of microorganisms, extending the "life" of the homemade product.

Why is vinegar used in canning?

When harvesting cabbage classic recipe only salt is used. Within a few days, the formation of lactic acid occurs during the fermentation of the sugars that make up the vegetable. Salt promotes lactic acid fermentation.

The cooking time for salted cabbage can be shortened by using a vinegar-infused brine. In this case, acetic acid accelerates the fermentation processes and is an additional preservative.

The combined action of two reliable preservatives ensures the safety of the product until the next harvest.

Note! Harvesting cabbage with vinegar brine is precisely salting, not pickling. Because this prepares a saline solution with a small amount of vinegar.

Along with the dining room, you can use its other types. Best suited natural or. In addition to acetic acid, they contain a number of useful organic and amino acids, vitamins, macro and microelements. It certainly increases nutritional value and improves the taste of the snack.

Important! Often found in recipes. It can be added to the brine without dilution. In other cases, concentrated acetic acid is pre-mixed with water and only then combined with other ingredients.

The best recipes for salting cabbage in brine with vinegar

Harvesting cabbage in brine with vinegar helps out when you need to do everything quickly, but guaranteed to be delicious.

With this method, cabbage leaves do not need to be crushed until juice appears, additional transferring to jars is excluded, and cooking time is reduced.

And, as many years of practice shows, if the recipe is followed, a delicious crispy billet is obtained that can be stored all winter.

This is a basic recipe, on the basis of which you can come up with your own branded salad cabbage in brine with vinegar, prepared for the winter.

Important! For salting, it is necessary to use only coarsely ground rock salt.

Ingredients:

  • 1 head of cabbage (1.5 - 2 kg);
  • 2 carrots;
  • 5 cloves of garlic;
  • 1 liter of water;
  • 2 heaping tablespoons of rock salt;
  • 1 tablespoon sugar (optional)
  • 1 tablespoon (1/2 cup).

Note! For salting it is necessary to use late varieties of cabbage. They have already accumulated a sufficient amount of sugars necessary for fermentation.

Cooking process:

  1. Finely chop the cabbage, chop the carrots on a large grater, garlic cloves can be finely chopped or squeezed through a garlic press.
  2. Mix everything, transfer to a clean jar, lightly tamping.
  3. Add salt and vinegar to the water, stir well until the salt dissolves, pour the brine over the vegetables.
  4. Place the jar in a deep container where excess brine and cabbage juice will drain. Close the lid (loosely) and leave at room temperature for 2-3 days.
  5. So that the snack does not turn out bitter, it must be pierced with a wooden stick several times a day to remove gases formed during the vital activity of acetic acid and lactic acid bacteria.
  6. The readiness of cabbage is determined by taste and the cessation of fermentation. Banks are closed with lids and stored in the refrigerator.

Important! Pour the brine all the way to the top of the jar. It should completely cover the cabbage.

Pickling cabbage with vinegar in hot brine

This harvesting method can be used for quick use and for long term storage.

Ingredients:

  • 1 kg of cabbage;
  • 2 pcs. carrots;
  • 10 black peppercorns;
  • 2 pcs. bay leaves;
  • 1.5 st. spoons of sugar;
  • 2 tbsp. spoons with a hill of rock salt;
  • 150 ml;
  • 100 ml sunflower oil;
  • 800 ml of water;
  • spices as desired (cloves, fennel, coriander, etc.).

Cooking method:

  1. Finely chop the cabbage, chop the carrots on a large grater. Mix everything in a large container.
  2. Pour the resulting mixture into clean jars.
  3. Boil water, add oil, salt, sugar, all spices to it. Stir well until the ingredients are completely dissolved, remove from heat, add vinegar and mix well again.
  4. Pour hot brine over vegetables. If you are preparing for the winter, immediately roll up the jars with lids. Cool, store in refrigerator.
  5. When harvesting for a shorter period, put the cabbage, filled with hot brine, in a deep container (where excess juice will drain) under oppression for 2 days. Pierce it several times a day with a wooden stick to remove the gases formed during the fermentation process.
  6. Store the finished snack in the refrigerator!

Salted cauliflower with vinegar

At the mention of sauerkraut or salted cabbage, in the first place, an association arises with its white variety. Cauliflower is also great for conservation and winter harvesting!

Ingredients:

  • 1 kg of cauliflower;
  • 2 pcs. carrots;
  • 3 cloves of garlic;
  • 2 tbsp salt;
  • 2 tbsp Sahara;
  • 100 ml (or 150 ml);
  • 1 PC. bay leaf;
  • 4 tbsp sunflower oil;
  • 4 things. black peppercorns;
  • 4 peas of allspice;
  • 800 ml of water.

Cooking method:

  1. Disassemble the cauliflower into separate inflorescences, chop the carrots on a grater or cut into circles, cut the garlic into several pieces.
  2. Mix vegetables and add spices.
  3. Add salt, sugar and oil to boiling water. Mix everything thoroughly, remove from heat and pour in the vinegar.
  4. Pour the brine over the vegetables, cover with a lid, put in a cool place. After 2 days, the cabbage is ready for use.
  5. For longer storage immediately after sealing with lids (you can use threaded lids), sterilize the jars in a water bath for at least 20 minutes.

Additional Information! By adding vinegar infused with spices and fragrant plants (celery, basil, tarragon, dill, mint, blackcurrant leaves, etc.) to the brine, you can give the appetizer new flavors.

Pros and cons of using vinegar for pickling

Vinegar has been used as a preservative for thousands of years. Its advantages are obvious:

  • naturalness
  • Availability
  • low price

In addition, it gives dishes a unique taste and goes well with almost all ingredients.

However, one should take into account the acidic properties of vinegar and its irritating effect on the mucous surfaces of the respiratory tract and the alimentary tract.

Therefore, people with diseases of the digestive system during the period of exacerbation should refuse to take vinegar-containing dishes.

Recipes for salting cabbage with vinegar in jars for the winter are one of the most popular in home canning. folk saying: "Not a single mouth lives without cabbage", perhaps best of all shows the popularity of this vegetable.

Hello hostesses!

Today we have prepared for you a selection of pickled cabbage recipes. Only the most proven and successful recipes, as usual.

Such a cabbage can be closed for the winter, frozen or eaten immediately after cooking.

To quickly jump to the desired recipe, use the links in the blue frame:

Pickled cabbage, very tasty - a simple recipe

A very appetizing recipe that you will definitely like, especially since making such cabbage is easy and does not take much time.

Ingredients

  • cabbage - 1 fork per 2 kg
  • garlic - 4 cloves
  • carrots - 1 pc.
  • water - 1 liter
  • vinegar 9% - 100 ml (or apple 6% - 150 ml, or essence 1 partial teaspoon)
  • salt - 2 tbsp. spoons
  • carnation - 5 pcs
  • sugar - 2-3 tbsp. spoons
  • allspice - 4-5 pcs
  • bay leaf - 3 pcs
  • peppercorns - 10 pcs

Cooking

For cooking, choose a strong head of cabbage, wash it. Shred into thin long pieces.

Grind carrots on a grater.

We send cabbage and carrots to a container of suitable size, mix well. You don't need to press or squeeze the juice.

Cut the garlic into slices.

Now let's get to the marinade. Boil a liter of water, add all the indicated spices to it (see the ingredients for the marinade), except for vinegar. Boil over medium heat for 5-7 minutes. Then turn it off and add vinegar and garlic. Take out the bay leaf.

Pour the hot marinade into the cabbage, mix and let stand until cool.

Now the cabbage can be transferred to a jar and sent for storage in the refrigerator. To fully reveal the taste, you need to wait 2-3 days. But if you really want to, then you can eat in a day.

Wonderful crispy homemade cabbage. Serve it, watering it with oil and sprinkling with herbs.

Pickled cabbage with bell pepper

Another quick recipe. This cabbage can be eaten in a day.

Ingredients

  • cabbage - 1 fork (2 kg)
  • bell pepper - 1 pc (medium)
  • carrots - 2 pieces (medium)
  • cucumber - 1 pc (medium)
  • water - 1 liter
  • sugar - 3 tbsp. spoons
  • salt - 1 tbsp. spoon with slide
  • vinegar 70% - 1 dessert spoon, or 1 tbsp. spoon incomplete

Cooking

Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.

Gently mix the vegetables together so they don't choke or release the juices.

Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.

To prepare the marinade, boil a liter of water, add salt and sugar to it. After turning off, pour in the vinegar.

Pour it into a jar of hot cabbage and wait until it cools down.

When this happens, you can put the jar in the refrigerator.

A day later, pickled cabbage is ready! A very easy recipe, which is why many people love it so much.

Pickled Cabbage with Beets - Gurian Cabbage

This cabbage is not only beautiful, but also very tasty! It will decorate any table, and it is also suitable for every day.

Ingredients

  • cabbage - 1 fork (2 kg)
  • beets - 1 pc (large)
  • red capsicum - 1 piece (or 1 tbsp. red ground)
  • carrots - 1 pc (medium)
  • garlic - 7-8 cloves
  • water - 1 liter
  • sugar - 1 cup
  • salt - 2 tbsp. spoons
  • bay leaf - 3-4 pieces
  • apple cider vinegar - 1 cup
  • vegetable oil -0.5 cup
  • peppercorns - 6-8 pieces

Cooking

For this recipe, we cut the cabbage into large pieces. Choose firm, springy heads so that the marinade soaks them, not softens them.

Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.

Cut the garlic into thin slices.

Remove the seeds from the pepper and cut into strips.

Put all the ingredients in a saucepan in layers.

For the marinade, boil water, add all the spices to it, except for vinegar and oil. Let it boil for 5-7 minutes, then turn it off. Now let's add vinegar and oil to our marinade.

We fill them with our cabbage.

Put a flat plate on top, and some weight on it so that it drowns the cabbage well. Let it cool like this and then put it in the fridge.

Gurian pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.

It turns out it is quite spicy, spicy. Perfectly sets off the dishes on the festive table.

Pickled cabbage with ginger

Very tasty and spicy pickled cabbage. And what a use! We all know how useful ginger is.

In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

Ingredients

  • cabbage - 1 fork (2 kg)
  • Bulgarian pepper - 1 pc.
  • carrots - 1 pc.
  • garlic - 4-5 cloves
  • ginger - 70 gr

For marinade:

  • water - 1.5 liters
  • sugar - 5 tbsp. spoons
  • salt -3 tbsp. spoons
  • vegetable oil - 5 tbsp. spoons
  • bay leaf - 3 pcs
  • ground black pepper - 0.5 tsp
  • apple cider vinegar - 150 ml

Cooking

Cabbage, carrots, garlic and pepper cut into thin strips.

Peel the skin from the ginger and cut it into translucent circles.

We put all the vegetables in a saucepan, mix gently, but do not crush.

We prepare the marinade as follows: bring water to a boil and place all the indicated spices in it. Boil for another 5-7 minutes. Vinegar is always placed at the very end, after turning off.

Pour the marinade into the pan and put oppression (a plate with a load) on top so that the vegetables are completely immersed in the liquid.

We wait until it cools down and put it in the refrigerator. Crispy spicy cabbage will be ready for use in a day.

The recipe is just delicious!

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

another favorite and delicious recipe. Cabbage for him is cut large, into quarters.

Ingredients

  • cabbage - (a head of cabbage weighing about 1 kg)
  • carrots - 2 pieces (medium)
  • bell pepper - 1 pc (optional)
  • garlic - 4-5 pieces
  • cumin - 0.5 tsp

For marinade:

  • water - 1 liter
  • sugar - 3 tbsp. spoons
  • salt - 2 tbsp. spoons
  • apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)
  • allspice -4 pcs
  • peppercorns - 5-6 pcs
  • vegetable oil - 0.5 cups

Cooking

Cut the cabbage head into four parts, along with the stalk.

Boil water and put cabbage in it. Cook for 10 minutes over medium heat.

After that, we get the cabbage with a slotted spoon. Fill it up cold water to cool down. If in the process the water heats up from the cabbage, you need to replace it again with cold water.

Pass the garlic through a crusher.

Cut carrots and bell pepper into thin strips.

Boil water under the marinade, add spices to it. Let it boil for 5-7 minutes. After turning off, add vinegar, carrots and bell peppers to the same place.

Sprinkle cabbage with cumin and garlic, pour it with marinade with carrots and peppers.

On top we put a plate with oppression. Let's wait until everything cools down and put it in the refrigerator for a day. And you can eat!

Serve cut into smaller pieces and drizzle with carrot-pepper marinade.

Pickled cabbage with vegetables and apples - a delicious recipe

The recipe is quite exotic, rarely anyone cooks cabbage with apples. You can surprise your household or guests with its unusual taste.

Ingredients

  • cabbage - 1 fork (2 kg)
  • bell pepper - 3-4 pieces
  • carrots -3-4 pieces (medium)
  • garlic - 1 head
  • sweet and sour apples - 3-4 pcs
  • hot pepper - 1 pod

For marinade:

  • water -2 liters
  • sugar - 1 cup
  • salt -4 tbsp. spoons
  • apple cider vinegar 6% - 3/4 cup
  • allspice -5-6 pieces
  • peppercorns - 15 pieces
  • bay leaf - 3-4 pieces
  • carnation -5-6 pieces

Cooking

Wash the cabbage and cut into fairly large pieces.

Remove the pits from the bell pepper and cut it into 8 pieces with feathers. Do the same with bitter pepper, only we will cut it in half.

Chop carrots and garlic into thin slices.

We cut the apples into slices, into 4-6 parts just before pouring the marinade so that they do not have time to darken ugly.

We put the carrots on the bottom of the pan, put the garlic, carrots and peppers on it. Put apples on top.

The marinade is prepared in the same way as in other recipes. First, water is boiled, spices are placed in it, in addition to vinegar. We cook 5 minutes.

After turning off, add vinegar. We take out the bay leaf, he did his job.

We fill our cabbage with marinade. The apples will try to float, so sink them on top with a flat plate.

Cover everything with a lid and wait for cooling.

We remove the cabbage in the refrigerator, wait 2-3 days and you're done!

Cabbage is very tasty, wonderful crunches. With her in a duet, apples are very tasty, be sure to try!

Georgian pickled cabbage

Very tasty recipe. We suggest watching the video tutorial, because the recipe has a lot of nuances that are better to see once than to read a hundred times.

Yummy and looks amazing!

Cabbage Pelyustka

The pelyustka according to the rules should be crispy. Therefore, cabbage for it must be chosen elastic, thick, so that it does not fall apart due to processing.

Ingredients

  • cabbage forks 1.2-1.5 kg
  • 1 medium carrot, 100 g
  • beetroot 1 large, 200 g
  • vegetable oil 5-6 tbsp
  • garlic 5 cloves

For the marinade

  • water 1 liter
  • sugar 1/2 cup
  • vinegar 9% 200 ml.
  • salt 2 tbsp. spoons

Cooking

Remove outer leaves from cabbage. We cut it crosswise, remove the stump. Cut even smaller into pieces of 3-4 cm.

We cut beets and carrots into strips or bars. Garlic - thin circles.

We will lay everything in layers in a jar: the first layer is cabbage, beets are on top of it, then carrots and garlic. We press with the palm of our hand and once again repeat the sequence of layers until it reaches almost to the top. But remember to leave room for the marinade.

We make the marinade like this: the water should boil, add salt and sugar to it, cool a little. Add oil and vinegar. The marinade should cool before pouring, after which we boldly pour it into a jar of cabbage.

Cover it all with a lid and leave for two days at room temperature. Our cabbage will begin to ferment, and from the beets it will acquire a beautiful pink color.

After that, put the cabbage for another day in the refrigerator.

In general, you can try it the next day. However, for full readiness, it will take a few more days for the thickest leaves to soak in the marinade. So that the color becomes saturated, and the taste is incomparable!

1. Spicy cabbage fast food- 15 minutes!


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, same as 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 sweet pepper, hot pepper 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
- pinch hot pepper ground
- 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 tablespoons, 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 not a large number of cabbage and 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 salted for the winter, no matter how it is done, is an excellent source of nutrients and vitamins for the whole cold winter. Although, as you understand, they eat it at other times, not only in winter. Does anyone, having prepared sauerkraut(her second name), hold on so as not to leave a little on coming days. Recipes for this delicious and healthy dish a lot, but today we are interested in fast in a hot way.

Recipe number 1: the easiest and fastest

Many housewives like the quick salting recipe described below. It does not require any special work or much time. And the result is the same excellent dish. That's why quick salting cabbage hot way is such a popular way. So let's start. We chop a small fork, chop the garlic, rub the carrots. Add table vinegar, three to four tablespoons, and mix everything as well as possible. If desired, you can add dill (seeds).

All proportions are chosen to your own taste, therefore, they are not indicated here. They will be in other recipes. Prepare the brine: bring to a boil 130 ml of water, the same amount of sunflower oil, a spoonful of sugar and salt, also add Pour cabbage with brine, mix thoroughly. Be sure to try, add salt if necessary. Let stand for an hour, then put in the refrigerator. Two more hours, and quick pickling of cabbage in a hot way is completed. You can eat.

Recipe number 2: Provencal cabbage

Cabbage made according to this recipe will also be ready to eat in a few hours. We tell you another hot way to pickle cabbage. We take two kilograms of cabbage, chop, rub two or three carrots on a coarse grater, cut three apples into large slices, add 150 grams of cranberries and prepare the brine. For the latter, we need: water - one liter, a glass of oil, olive or sunflower, salt - two tablespoons, ¾ cup table vinegar, 250 grams of sugar, one head of garlic.

We put cabbage, carrots, then cranberries and apples, cabbage again and so on in layers in an enameled pan, repeating the layers. Top - cabbage. After boiling the water with the prepared ingredients, we prepare the brine and pour the pan over it, and put some oppression on top. After a few hours, a maximum of a day, the “Provencal” is ready.

Recipe #3: Traditional

Ingredients for traditional recipe salting: one kilogram of white cabbage, medium-sized carrots, vinegar (9%) - 250 ml, vegetable oil - the same amount, sugar sand - nine tablespoons, coarse salt - four tablespoons, black pepper - ten peas, bay leaf - ten pieces, water - 500 ml. hot way salting cabbage in this way is very simple. Cooking a big basin.

We clean and rub the carrots on a fine grater, cut the washed cabbage into large pieces. Mix the vegetables in a bowl, sprinkle with bay leaf and pepper. We prepare a standard brine with sugar and salt, pour it into a bowl. Stir, cover with a lid or a large plate, and let it marinate for a day. You can leave in the room. After a day, we lay it out in washed jars, close it and send it to the refrigerator. To get a richer taste, we keep in a basin for two or three days.

Recipe number 4: cabbage with beets

We prepare the ingredients for ten servings: one head of hard cabbage, one or two boiled beets, one head of garlic, four pieces of bay leaf, allspice, a teaspoon of ground black pepper, two pieces of cloves, two tablespoons of salt (tablespoons), 250 grams of sugar, the same amount of 9% vinegar. Quick salting of cabbage in a hot way with beets, without chopping, is performed as follows. We cut half the cabbage fork into several parts, disassemble it into pieces and put it in a jar in this form. Boil the beets for about half an hour. We wait until it cools down, and cut into squares, put in layers with cabbage in a jar, and between them - garlic and bay leaf, tamp and deal with brine.

Boil two liters in a saucepan pure water, salt it, put cloves, sugar and black peppercorns. Boil five minutes, add vinegar. We cook the brine a little, but without boiling, pour the jars. We wait until it cools down, put it in the refrigerator. After a day, the dish can be eaten.

Recipe number 5: cabbage with garlic

Products for six servings: one kilogram of cabbage, two or three carrots, five cloves of garlic. For pouring: sugar - 120 grams, coarse salt, half a liter of water, allspice and black pepper - four things each, 130 ml vegetable oil and ten tablespoons of 9% vinegar. Finally, we will tell you how to quickly pickle cabbage in a hot way with garlic. Cut the cabbage into long and necessarily thin strips.

We clean the carrots, rub on a coarse grater. Pass the peeled garlic through the press, mix all the vegetables in a bowl. We cook the syrup as standard and pour it into the cabbage. From above we close the container with a large plate and put a jar of water or other cargo. Leave for four to five hours to infuse at room temperature. We shift the finished sauerkraut into jars, close the capron lids, and send it to the refrigerator. Bon appetit!