Every housewife wants to know how to ferment cabbage so that it is crispy and tasty. After all, this preparation is a real lifesaver for your table in winter. With sauerkraut you can prepare various vegetable salads and vinaigrettes, fillings for pies and, of course, the famous Russian cabbage soup. Today we will tell you how to salt cabbage so that it crunches, and everyone who tries it compliments your culinary art.
Which cabbage is suitable for pickling?
The main thing in any recipe is to choose and prepare the vegetables correctly. Even such a detail as the variety and ripening period can affect the taste of the finished dish. And considering that housewives pickle cabbage in jars for future use, this matter must be approached with greater responsibility.
- It is best to choose mid- or late-ripening cabbage for pickling. Early varieties are completely unsuitable for pickling.
- It is important that the heads of cabbage are dense and elastic.
- An important factor is the juiciness of the cabbage. Dry and slightly juicy ones should be set aside.
- The leaves should be tough.
- Frozen vegetables should never be salted.
- The heads of cabbage must be intact, without damage, pests or traces of disease.
- To determine whether a fork of cabbage is suitable for pickling, squeeze it with your hands. If you hear a characteristic crunch, it means you have chosen the main ingredient correctly.
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Pickling crispy cabbage in brine
The surest way to salt cabbage so that it crunches is to cook it in brine. Because according to this recipe, you don’t need to crush it to release the juice.
Ingredients for a 3 liter jar:
- 2-2.3 kg of cabbage.
- 2 medium carrots.
- 3-4 bay leaves.
- a few peas of black or allspice, optional.
Brine:
- 1.5 liters of water.
- 2 tbsp. tablespoons of coarse non-iodized salt.
- 2 tbsp. spoons of sugar.
How to ferment cabbage for crunch:
- Prepare the brine by dissolving salt and sugar in warm boiled water until the grains disappear.
- Peel the cabbage from the top leaves and chop it with a knife or in a food processor.
- Grate the carrots on a coarse grater. Mix cabbage with carrots.
- Transfer to a clean jar, tamping down slightly. Place a few bay leaves and peppercorns between the layers.
- Pour brine into the jar until it completely covers the cabbage.
- Cover the jar loosely with a lid or several layers of gauze. Place in a bowl because the brine will rise during fermentation and may overflow.
- Leave it to ferment in the kitchen for 2-3 days. Make sure that the top layer of cabbage is covered with brine. Once a day, pierce the cabbage in the jar with a thin wooden stick. Whether the cabbage is ready is determined by the taste; you should like it, but be a little under-fermented.
Winter salad “To fly away” from cabbage and carrots with garlic
Prepare yourself a salad of white cabbage with garlic for the winter. If you like savory snacks with garlic, then you will definitely like this simple salad; it goes perfectly with any, even the simplest side dish.
Ingredients:
- Cabbage – 1 kg
- Carrots – 4 pcs.
- Garlic – 4-7 teeth. (to your taste)
- Water, grows. oil - ½ tbsp.
- Sugar – ½ tbsp.
- Salt - 1 tbsp.
- Vinegar 9% - 10 tbsp.
Preparation:
Chop the cabbage, grate the carrots and chop the garlic - put everything in one saucepan and crush it a little with your hands.
To prepare the marinade, pour water, oil into a saucepan, add sugar and salt - place on the stove and bring to a boil. Then remove from heat and pour in vinegar.
Pour the marinade into the saucepan with cabbage - mix well, knead with your hands.
Cover the cabbage with a plate (under a press) and leave for 2-3 hours.
Then place the prepared cabbage salad in sterile jars and roll up.
How to salt cabbage in a jar to make it crispy
One of my favorite crispy cabbage recipes is the pellet appetizer. It is a successful union of cabbage and beets. This results in not only a wonderful taste, but also a beautiful color.
Ingredients:
- 2.5 kilograms of fresh cabbage;
- a little more than a liter of water;
- 1 medium beet;
- 2 tablespoons granulated sugar;
- 1 tablespoon of coarse salt, without iodine and other additives;
- 100 ml vinegar 9%.
Step-by-step description of the recipe:
- Dissolve salt and granulated sugar in water, stirring as much as possible. Then add vinegar and stir.
- Cut the cabbage into cubes, approximately 4*4 centimeters, after cutting out the stalk.
- Peel the beets and cut into 2 parts. Cut each into thin slices, approximately 3 centimeters wide.
- Place the cabbage in layers in a clean jar, topping it with beet slices. There is no need to knead it with your hands. Lightly tamp down so that the salad does not lie too loosely, but not too tightly.
- To avoid getting the table dirty, place the jar of salad on a plate. Pour marinade to the top and seal with lids. Leave to marinate right in the kitchen for 2 or 3 days.
- Then the jars with the delicious pink snack can be transferred to a cool room for long-term storage.
According to this recipe, the cabbage turns out sweet and sour and very tasty. Such beauty can be safely placed at the head of the festive table and beyond.
Pickled cabbage pieces with carrots in a 3 liter jar
Find out a very tasty recipe for cabbage with shredded carrots.
Preparation:
1. The recipe uses the simplest vegetables: cabbage, carrots, garlic.
2. First fill a clean 3-liter jar with large pieces of cabbage and sprinkle shredded carrots on top. Squeeze 2 cloves of garlic through a press onto the layer of carrots.
3. Alternating layers of vegetables in this way, fill the jar to the very brim.
4. To prepare the marinade, pour 1 liter of water into the pan and add: 1 tbsp. spoon of salt, 8 tbsp. spoons of sugar. Place the pan on the fire and when the marinade boils, add 1 tbsp. spoon of acetic acid 70%. Mix.
5. Remove the pan from the heat and begin to carefully pour the marinade into the jar of vegetables.
6. Pickled cabbage in a jar should stand for a day without a lid. After a day, close the jar with a nylon lid and put it in the refrigerator, from where you can take it out and eat it.
Crispy salted cabbage in a jar
This salad recipe can be prepared all year round. Even in winter, by taking out forks of cabbage and a couple of carrots, you can cook it in no time. If you do not have the opportunity to store a whole harvest, stock it up in the form of this wonderful snack for the winter.
Ingredients:
- 2 kilograms of cabbage (it is better to choose late varieties, the dish will be crispier);
- 1-2 carrots;
- 2 bay leaves;
- a little mixture of peppercorns;
- 40-50 grams of salt;
- 2 teaspoons granulated sugar.
Step-by-step description of the recipe:
Cut the cabbage into thin strips with a knife or shredder. Grate the carrots in the same way, only on a grater.
Mix the vegetables together with the addition of salt and granulated sugar. After this, add the remaining ingredients and stir thoroughly again. You need to do this for a long time until the vegetables begin to release juice. All components should be evenly distributed among themselves.
Now the snack needs to be packaged in sterile jars, slightly crushed. At this stage, you will notice how actively the natural marinade has begun to stand out.
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Cover the jars with lids and leave on the table for a day. Several times during the entire period of ripening, you need to make deep punctures with a long and sharp object so that there is no bitterness.
Now they need to be covered and put in the refrigerator for another 3 days. After this, the salad can be served. In this form, the jars can stand all winter unless, of course, you eat them first.
Salad of cabbage, tomatoes and sweet peppers with apples
Try making yourself an unusual salad for the winter - assorted vegetables with apples. This simple and delicately tasting salad with a slight sourness will perfectly diversify your winter menu.
Ingredients:
- Cabbage - 4 kg
- Carrots, onions, sweet peppers, apples, tomatoes – 2 kg each
- Salt – 3 tbsp
- Peppercorns 4-6 pcs., bay leaves 1 pc. – for 1 jar 500 g
Preparation:
Cut the apples into slices, peppers and carrots into strips, onions into half rings, and chop the cabbage.
Place all vegetables in a saucepan and mix well.
In sterile 500 g jars, place 1-2 bay leaves on the bottom, 4-6 pcs. peppercorns.
Cut the tomatoes into slices and also place them in jars.
Then add the vegetable mixture with cabbage.
Sterilize jars of salad for 30 minutes, then roll up with sterile lids.
Recipe for quick pickling cabbage
Quickly pickling cabbage will come in handy for many housewives. This type of pickle is ideal for a family dinner or an unplanned visit of guests, because a delicious vegetable salad will be ready in just 60 minutes. Ingredients for pickling:
- cabbage – 2-2.5 kg;
- carrots – 3 pieces;
- garlic – 6 cloves.
For a “quick” brine you need to prepare:
- water – 1 liter;
- salt (coarse, rock grade, non-iodized) – 2 tbsp. l.;
- sugar – 100 grams; vinegar – 100 g;
- vegetable oil – 200 grams.
Instant salted cabbage is made according to the following recipe: The main ingredient needs to be finely chopped, carrots grated, garlic cut into slices. Boil water, add salt and sugar to it. After the marinade boils for a short time, vinegar is poured into it. Remove from heat, pour oil into it, mix well. The vegetable salad, which is previously placed in a jar, is poured with hot marinade. We leave the future pickle until it cools completely, and then place it in the refrigerator.
Cabbage with cranberries
It is impossible to imagine the winter season without conservation. If desired, you can remove salted vegetables from the basement and serve them on the table. The appetizer will become a real decoration for dinner, and can even fit into the holiday menu.
You can pickle cabbage in different ways. If you want to make an original preparation, you should diversify the recipe with cranberries. Healthy berries will add bright color and amazing taste to the dish.
Ingredients:
- cabbage – 5 kg;
- carrots – 5 pcs.;
- cranberries – 200 g;
- bay leaf – 5 pcs.;
- black peppercorns – 15 pcs.;
- salt – 150 g.
Preparation:
- Let's prepare the vegetables. We remove the wilted leaves from the cabbage and chop the rest with a special grater. Chop the peeled carrots.
- Wash the cranberries well. In one bowl combine cabbage, carrots, cranberries. Add salt and mix everything. We also send peppercorns and bay leaves here.
- Place a plate on top of the pan. The juice that comes out of the vegetable mass should completely cover the plate. Leave the cabbage at room temperature. If there is a cellar, we remove the container with the contents there. In order for the fermentation process to be successful, we maintain the temperature within 18 degrees.
- Mix the salad morning and evening. This way we get rid of the gas.
- After a few days, we transfer the workpiece to a cool place, keeping the temperature at 12 degrees.
- Place the salad in jars and put it in the refrigerator.
The dish is ready, all that remains is to taste it. A crispy, tasty, appetizing snack will be a wonderful table decoration. It goes well with mashed potatoes and will help diversify your daily menu.
Advice!
To give the salad a piquant taste, you need to add chopped onions to it. In addition, vegetables need to be seasoned with vegetable oil.
