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. Selecting 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 water is not suitable for brine due to its high chlorine content. 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. salt + 1 tbsp. l. regular sugar.
2. We dissolve all the components of the brine in warm water, add a 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, so a quick way to prepare your favorite crispy snack is very popular.

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. 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. We fill a separate pot with 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 preparations are back in “fashion”, the cellars are filled with high-quality home-made products. 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 (it is desirable to salt late varieties of 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. 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 we will cook delicious borscht from it, and we will start pies, and we will 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. The technological process is 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 wilted 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, we arrange vegetables with special attention. The thinner we cut the cabbage, the more beautiful it will look in the finished 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 liter jars in advance, put a bay leaf in each, throw in 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. 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 a spicy snack can be served at the table. Otherwise, we send the salting to the basement.

Daily cabbage in brine

Small city premises do not allow storing a lot of canned vegetables, but cabbage in instant brine 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. We heat drinking water in a saucepan, 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 the first light frost, the dishes will acquire especially piquant 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. Delicious cauliflower brine is a source of appetizing food qualities.

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 love cauliflower, we 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 a small amount of salt, and then put it in a clean pan 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.

Pickled cabbage cooks much faster than sauerkraut, but the daily cabbage recipe includes vinegar.

Cabbage salad with garlic turns out tasty and fragrant, and it is suitable for the case when all the home-made preparations for the winter have already been made, but you want to eat cabbage right now.

The method of pickling fresh white cabbage is very simple, and the appetizer is kept for only a day, although there is also a recipe below that can be put on the table right away.

Such instant cabbage is stored for several days in the refrigerator, and when serving it is very tasty to sprinkle with herbs - onions, parsley, dill, cilantro, basil.

Recipe for cabbage in a day with garlic

Ingredients:

• cabbage - 2.5 kg
• carrots - 3 pcs.
• garlic - 3 cloves
• water - 1 l
• sugar - half a glass
• vinegar 9% - half a glass
• vegetable oil - half a glass
• salt - 2 tbsp. spoons

How to pickle cabbage quickly:

1. Pass the garlic through a press, grate the carrots, chop the cabbage thinner, as in. Mix everything together with your hands to separate the juice.

2. Pour water into a clean saucepan, add salt and sugar. Bring to a boil until they dissolve completely.

3. Then pour in the oil and vinegar, mix and pour the cabbage with the marinade.

4. Cover and leave to marinate at room temperature for a day.

Quick Pickled Cabbage with Onions and Garlic

Ingredients:

• 1.5 kg cabbage
• 2 carrots
• 2 onions
• 2 bay leaves
• 7-8 peas of black and allspice
• 0.5 cup rast. oils (can be scented)
• 5 garlic cloves
• 3-4 cloves
• 1 liter of boiled water
• 1 st. a spoonful of salt and sugar
• 0.5 table. spoons of vinegar essence

How to cook cabbage with vinegar and garlic:

1. Cut the cabbage, rub the carrots, remember with your hands all together in a large bowl.

2. Cut the onion into half rings, chop the garlic, mix with cabbage and place in jars.

3. Put salt, sugar, spices into boiling water, when it boils - oil and vinegar. Cool down.

4. Pour into jars of cabbage and leave for a day.

Preparation of daily cabbage with apple cider vinegar

With the addition of apple cider vinegar, cabbage with a delicate sour taste and a slight aroma of autumn apples.

Ingredients:

• 2 kg cabbage
• 2 carrots
• 1.5 st. dill seed spoons
• 2 glasses of water
• 1 table. spoon with a small pile of salt
• 0.5 cup sugar
• 0.5 cup vegetable oil
• 1.5 st. spoons of apple cider vinegar

How to make cabbage in a day with garlic:

1. Cut the cabbage, grate the carrots, add a little salt and remember with your hands to extract the juice.

2. Prepare the marinade by adding salt and sugar to the water, when it boils, put the spices, oil and vinegar.

3. Pour cabbage with hot marinade and cover. After cooling, put in the refrigerator.

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Daily cabbage with turmeric

Ingredients:

• 1 head of cabbage
• 1 carrot
• 1 tsp turmeric
• 3 garlic cloves
• 1 tbsp salt
• 0.5 cups of water, sugar, vegetable oil and 6% vinegar

Recipe for Pickled Cabbage with Garlic:

1. Shred a head of cabbage. Mince the garlic and grate the carrots.

2. Sprinkle with turmeric and stir.

3. For the marinade, boil water with sugar and salt, add oil and vinegar.

4. Pour the cabbage with hot marinade and put it under oppression for a day.

Quick cabbage with garlic and raisins

Ingredients:

• 1 medium cabbage
• 3 carrots
• 2 onions
• 1 head of garlic
• 100 g raisins
• 1 tbsp salt
• 0.5 l water
• a glass of sugar and rast. oils
• 100 ml 6% vinegar

How to cook a quick marinade for cabbage for a day:

1. Finely chop the cabbage, sprinkle with salt and grind with your hands until the juice is released.

2. Grate the carrots on a coarse grater, finely chop the onion, rub the garlic or pass through a press.

3. Add vegetables and washed and then boiled raisins to the cabbage and mix.

4. For marinade, pour sugar into boiling water, pour in vegetable oil and bring to a boil again.

5. Add vinegar and pour into cabbage, mixing well.

Cabbage prepared in this way can be served immediately.

Garlic cabbage with beets

Ingredients:

• cabbage - 3 kg
• beets - 1 medium
• carrots - 1 pc.
• garlic - 7 cloves
• water - 1 l
• 6% vinegar - 180 ml
• oil - 0.5 cups
• granulated sugar - 1 cup
• salt - 2 tbsp. with a slide
• peppercorns - to taste

How to pickle cabbage with beets per day:

1. Coarsely chop the cabbage, you can square it, like cut it coarsely or chop it into squares, like.

2. Cut beets and carrots into thin slices or strips. Grate the garlic, mix everything.

3. Place cabbage in a saucepan, sprinkling with beets and carrots with garlic.

4. For marinade, boil water with salt and sugar, pour in vinegar, vegetable oil, put peppercorns.

5. Pour cabbage over them, cover with a plate and put oppression.

6. When the cabbage has cooled, put it in the refrigerator for a day.

Daily recipe for cabbage with sweet pepper

Ingredients:

• 1.5 kg cabbage
• 2 large bell peppers
• 2 carrots
• 4 garlic cloves
• parsley
• 1 liter of water
• 3 tbsp Sahara
• 2 tbsp with a hill of salt
• 3 tbsp 9% vinegar
• 0.75 cup vegetable oil

Preparation of cabbage per day:

1. Chop the cabbage, cut the pepper into strips, rub the carrots and garlic on a coarse grater.

2. Dilute salt and sugar in water, boil, add oil and vinegar.

3. Mix vegetables, adding chopped parsley, and place in a jar.

4. Pour in the marinade and close the lid.

5. Wrap the jar in a warm blanket and keep warm until cool. Then place the pickled cabbage in the refrigerator for a day.

Given the fact that winter is approaching, at such a time you always want salted cabbage. How nice it is to set the table with pickled vegetables, boil potatoes and serve everything to the table with greens. You can pickle cabbage in various ways. My mother always cooked pickled cabbage in a simple way, kneaded vegetables with her hands, salted and tamped them into jars. But this way, if you know, is long and sometimes you don’t want to wait and eat here and now. Therefore, quick-salted cabbage filled with hot marinade is ideal for such cases. I hope my detailed recipe with photos will help you prepare the perfect quick snack.




Required products:

- 1 kg of white cabbage,
- 1 PC. carrots,
- 2 cloves of garlic,
- 1 tables. l. salt,
- 2 tables. l. granulated sugar,
- 0.5 l of water,
- 4 tables. l. 6% vinegar (apple),
- 3 tables. l. vegetable oil.

Recipe with photo step by step:

Shred the cabbage with a sharp knife to make thin fibers. Choose dense, firm, white cabbage. If you buy cabbage in the market, then ask the seller if this cabbage is suitable for pickling.




Grate juicy, sweet carrots on a coarse grater. It is important to choose a large carrot that will be tasty and complement the cabbage.




Mix the vegetables, lightly crush with clean and dry hands.




Add some garlic, cut into slices. Garlic will add flavor and piquancy to vegetables.






We boil water for the marinade, pour salt, granulated sugar. When the water boils, mix it with salt and sugar.




Pour vegetable oil and 9% vinegar into the marinade. I always have a large bottle of table vinegar, which I use for all preparations.




Pour the cabbage with hot marinade and let it marinate for 8-10 hours at room temperature. I usually cover a bowl of cabbage with a lid and forget about it. When the time has passed, ready-made cabbage is served to the table.

Salted cabbage is a traditional Russian dish. It always becomes a wonderful decoration for any feast, both everyday and festive. Salted cabbage recipes are extremely simple, but they can be used to make an excellent delicacy. Let's look at the best of them in our article, learn how to select ingredients and find out all the intricacies of such a culinary process as quick salting.

How to choose and prepare cabbage for pickling

The most important thing is to choose the right fresh vegetables for preparations, otherwise the dish may not turn out as crispy and juicy as we would like. A good cabbage for seaming has the following characteristics:

Recipes for canned salted cabbage require advance preparation. It consists of the following:

1. Remove from the head a few sluggish top layers, cut into large pieces.
2. Visible damage must be removed.
3. For some recipes, the head of cabbage needs to be chopped into thin, narrow strips with a shredder, knife, grater, or food processor.
4. Vegetables used according to the recipe must be washed and peeled. Spices must be sorted out, removing spoiled fragments.

How to quickly and tasty pickle cabbage at home

There are many recipes for salting at home, each of them involves one or another cooking time. The most popular recipes for quick salted cabbage. The preparation prepared according to them can be eaten as a separate snack, or added to other dishes, for example, borscht or salads. Consider the most interesting recipes.

Hot in brine without vinegar

The hot method allows you to get pickles as quickly as possible, literally in a day you can already try the dish. Both white and red forks are suitable for such a blank. The main ingredient is sometimes chopped, but the classic recipe simply involves cutting into small portions. You can serve the dish with greens, onions.

Ingredients:

• a dense fork of cabbage;
• 1 carrot;
• a few peas of pepper;
• bay leaf - 2-6 pieces;
• 1 liter of water;
• 1 st. l. table salt;
• half a tablespoon of sugar.

1. Cabbage should be chopped (chopped if desired).
2. Grate carrots (better on the so-called Korean).
3. Mix vegetables, put in a sterilized dried jar in layers, put spices on each.
4. Dissolve salt and sugar in hot water. Keep the brine on low heat until boiling. Fill them with vegetables.
5. Place an open container in a deep bowl for one to two days. After cover it with a lid, but do not roll up. Leave to store in the cold.

Fast food with Georgian beets

The dish according to this recipe turns out to be incredibly tasty and spicy, it looks beautiful because of the pink tint attached to the beets. The dish is stored for a very long time, it can stand all winter. A quick pickle will be a great addition to any dish. It is very easy to prepare, it does not take much time or effort, you just need to follow the instructions.

Ingredients:

• two kilograms of fresh cabbage;
• garlic (medium head);
• 2 medium beets (oblong);
• several bay leaves;
• peppercorns;
• 3-5 cloves;
• 2 liters of water;
• a mixture of fennel, dill seeds and cilantro (3 teaspoons total);
• two full tablespoons of salt (not iodized);
• 180 g of sugar;
• 150 ml of table vinegar (preferably natural apple).

Recipe step by step:

1. Wash vegetables, cut them. Cabbage is cut in portions, removing the stalk, and beets in thick slices. Garlic should be peeled and cut into large pieces. Put the vegetables in an enamel bowl.
2. In order to make a marinade, you need to boil water, add spices there. Boil the brine for five minutes and add the rest of the ingredients.
3. Cool the liquid to 20 degrees.
4. Pour the brine into a container with vegetables, put oppression on top, store for about three days.
5. After the cabbage is laid out in containers, poured with brine and tightly closed with nylon lids. An open jar can be stored for three days.

Preparation for the winter in banks

Sauerkraut contains folic acid and vitamin C, which are very beneficial for the body. Salad from it is a great addition to the fatty dishes that people often cook in the winter. Below is a classic recipe, but if you want, you can add bay leaves, apple, cranberries, soaked cloudberries, currant leaves, spices, or any other ingredients that could enhance the taste.

Ingredients:

• cabbage (about 1.7-2 kg);
• large carrots;
• a tablespoon of salt.

1. Cut the forks, grate the carrots, put the vegetables on a clean, dry surface.
2. Add salt to the vegetables and mash them thoroughly.
3. Cabbage must be tightly packed into a container. Each new layer must be pressed well until the juice comes out. Cover with a cloth and leave at room temperature.
4. For the circulation of gases several times a day, it is necessary to pierce the workpiece with a wooden wedge. If this is not done, then the dish will be bitter.
5. The dish will be ready when it stops fermenting. You can understand this by how the gases stop coming out. After that, the jar can be closed with a nylon lid and hidden in the refrigerator.

With apples and cranberries in a barrel

It is difficult to get a wooden barrel now, so you can use large enameled dishes to cook quick salted cabbage. A dish with apples and cranberries will be very original and festive. It is very easy to make, the process takes no more than a week. Below is a classic recipe, but some other spices can be added there.

Ingredients for preparing a kilogram of salted cabbage:

• carrots and apples - 100 grams each;
• cranberries - 80 grams;
• salt - 30 grams.

1. Clean and cut the cabbage. Add the rest of the grated ingredients to it. Salt, mix thoroughly.
2. Pour in the vegetable mixture, pressing it down well until the juice comes out.
3. We cover the barrel with a wooden board and put oppression on top. We leave in a warm place. Periodically it is necessary to remove the rising foam.
4. You should pierce the salted cabbage with a wooden sharp object to release excess gases. When fermentation is over (5-7 days), the dish will be ready.

With bell peppers, carrots and onions in a jar

Incredibly tasty and spicy salad, which is a must-do. Unusually looks on the table, attracts attention with its brightness. The recipes for white salted cabbage with vegetables are very simple, but the dishes according to them are simply excellent. They give them a unique flavor. In winter, such a salad will be simply irreplaceable at any feast, especially a festive one.

Ingredients for a 3 liter glass jar:

• cabbage - 3 kg;
• carrots - 600 g;
• red bell pepper - 600 g;
• onion - 600 g;
• 2 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 50 ml of vinegar;
• 1 st. l. vegetable oil.

1. Remove the top layers from the fork, chop, salt, squeeze until the juice is released. Three carrots, cut the onion into rings, and the bell pepper into thin strips. Mix everything in a large container, season with vegetable oil and sugar.
2. Dissolve the vinegar and some water, add to the vegetables.
3. We put the salad in a jar after sterilization, tamp it down. We put a capron lid on top, put it in the refrigerator.

A simple recipe with horseradish and garlic pieces

This pickle has an unusual and slightly spicy taste. It is valued for its simplicity, speed of preparation, originality of salting. And adding ginger root to the recipe brings a touch of piquancy. The special ingredients in the composition make the canned dish durable, and also help strengthen the immune system and help in the prevention of colds.

Ingredients:

• cabbage - 6 kg;
• carrots - 0.3 kg;
• 145 g of salt;
• 50-70 g of sugar;
• 1.5 heads of garlic;
• horseradish root - 0.2 kg;
• ginger root - 0.15 kg.

1. Cut the cabbage into pieces. Grate the carrots, ginger and horseradish, and crush the garlic.
2. Put the ingredients in a spacious container, mix thoroughly until the juice comes out.
3. Place the vegetable mixture at the bottom of the bucket, put oppression.
4. Fermentation lasts three days, during which gases must be regularly released from the salt.

With honey and lemon

Recipes for salted cabbage with lemon and honey are very popular now. The dish comes out very tasty and fragrant, and honey gives it a special tenderness. The amount of lemon indicated in the recipe can be changed at your discretion, add more or less acid. Honey is desirable to take liquid. The water for the recipe must be boiled, some people even add spring water.

Ingredients:

• cabbage;
• big carrot;
• 1.5 liters of water;
• 4 tbsp. l. salt;
• 2 tbsp. l honey;
• medium lemon.

1. Cut the cabbage, grate the carrot, cut the lemon into small pieces. Combine all ingredients in an enamel bowl, squeeze well.
2. In a separate container, dilute salt water with honey, boil.
3. Arrange the vegetable mixture in jars, tamp, pour marinade, close with nylon lids and insist in the dark for a day.

in Armenian

The dish according to this recipe comes out not only salty, but also spicy. It will be a great addition to meat, barbecue. Recipes for fragrant salted cabbage in Armenian require special ingredients, but now it will not be difficult to get them. Their quantity can be changed according to personal preferences, for example, some are prepared without garlic or cinnamon.

Ingredients:

• 2.5 kg of cabbage;
• 50 g of garlic;
• 200 g carrots;
• 1 beet;
• 100 g of celery root;
• 2 hot peppers;
• 20 g cilantro;
• cherry leaves;
• 3 liters of water;
• 150 g of salt;
• 10 pieces. peppercorns;
• 2 bay leaves;
• half a cinnamon stick.

1. First you need to prepare the starter. We boil water, pour salt, all spices into it, cool it.
2. Cut the cabbage into portions, cut the rest of the vegetables into circles. The pepper is cut into rings, the celery root into strips, and the garlic into small cubes.
3. We cover the bottom of the barrel or pan with cherry leaves, tightly lay the cabbage, layering it with a vegetable mixture.
4. Pour the dish with chilled brine, leave it under pressure for two to three days at room temperature.

Chinese cabbage recipe in Korean

This is a spicy specific dish that will appeal to connoisseurs of the exotic. On its basis, another famous Korean dish is prepared - kimchi, which has long been loved not only in Korea, but also in other countries of the world. There are no difficulties in the manufacturing process. It is important to properly prepare the most important ingredient, and seasonings will improve its taste.

Ingredients:

• Chinese cabbage - 3 kg;
• red hot pepper;
• garlic - 3 heads;
• salt - 250 g.

1. We lower the head of cabbage into the water, take it out and divide it into four parts. Dissolve and salt, leave for a day, and then rinse. For convenience, it is better to immediately cut them into small squares.
2. We crush the garlic and mix with the same amount of pepper until a homogeneous paste is formed. She needs to rub each piece.
3. The dish is kept warm for a day, and then placed in the refrigerator.

salted cabbage calories

The advantage of quick salted cabbage is not only a breathtaking taste, but also the ability to benefit the body, because it is low in calories. There are 19 to 50 calories per 100 grams of product, depending on the ingredients added. A great option for those who are on a diet. There are many vitamins A, C, B, iron, potassium. The use of pickled cabbage helps to normalize bowel function. Recommended for peptic ulcer, colds.

When to salt cabbage according to the lunar calendar 2019

You can make pickles in October in the numbers from 2 to 5, 9, 12, 14, 17, from 20 to 22, 30. The following November dates are also suitable for this: 1, from 6 to 8, 11, 13, 15-16, 18, 20-21, 29. It is not recommended to cook on the full moon, it is better to do it for the growing month. Salted cabbage will let the juice out well and absorb the aromas of spices. Days when the moon is in Virgo, Cancer, Pisces are not suitable for conservation. If you want to make a crispy dish, then it is better to cook on the fifth or sixth day of the new month.

Video

Salted cabbage recipes are varied, so we invite you to watch a video that demonstrates one of the easiest. Even a novice can cook a delicious dish using it. The material shows all the secrets of shredding cabbage for quick pickling, many subtleties are explained. This video is a must-see for anyone who wants to pickle cabbage.

- one of the varieties of harvesting this vegetable. The hot method makes it possible to get the finished dish in the shortest possible time. Literally a day of infusion in marinade or brine, and you have a wonderful snack on your table. Salted cabbage as a winter harvest has not lost its relevance for many years. After all, besides the fact that you can simply treat yourself to it, you can also cook various dishes with it (salads, dumplings, pies, etc.). Therefore, so much attention is paid to harvesting cabbage.

Recipe "Quick salting cabbage in a hot way"

Thanks to this recipe, you can quickly cook delicious, crispy salted cabbage, and even with fragrant bell pepper. Such a preparation is sure to please relatives and guests. For hot pickling cabbage you will need:
- 0.25-0.3 kg of white cabbage,
- 100 g carrots,
- 100-150 g of bell pepper.
And for brine per 1 liter of water is taken:
- 25 g of salt,
- 40 g of sugar.

Cabbage is finely chopped before salting. By the way, red cabbage is perfect for the recipe. Both options are amazingly delicious. Next, the carrots are peeled, washed and grated. Bulgarian pepper is cleaned from seeds and stalks and cut into thin strips. Vegetables are mixed and tightly packed in prepared (sterilized, dry) jars, after which they are poured with hot brine. For brine, grains of salt and sugar are dissolved in a measured volume of water, and, putting on moderate heat, the brine is brought to a boil and boiled for 2-3 minutes. A day later it will be ready. It can be served on the table along with boiled beets or canned green peas. The recipe is very easy, low-calorie.

And if the pickling is made from red cabbage, then by its very appearance it will cause an excellent appetite. The salting technology is similar to the recipe for harvesting white cabbage. You can also add other vegetables or ingredients when salting. For example, cranberries, which contain a natural antiseptic that prevents the development of putrefactive bacteria and mold. With cranberries, cabbage will acquire a subtle, special, spicy flavor. Cranberries are placed in jars along with the main product, and then salting is carried out in the usual way. Try to experiment, and salting cabbage will certainly delight you with its juiciness and crispy taste.

Recipe " Salting cabbage with hot brine with vinegar"
Cabbage for the recipe with vinegar is better to take white cabbage, as it is more juicy and sweet. The fork is shredded. Carrots are rubbed on a coarse grater. You can add carrots to cabbage as much as you like; but usually 1 large carrot is taken for 1 cabbage. Vegetables are mixed with each other, and a suitable container is filled with them. Usually, a hot pickling recipe is prepared in small quantities - one three- or two-liter jar; since it is advisable not to overstay such cabbage, otherwise it will lose its excellent taste and turn sour.

Approximately 0.5 liters of brine is prepared for a 2-liter jar. For him, water is poured into a separate pan, and as soon as it boils, 1 tbsp is added to it. with a mountain of salt and 2 tbsp. Sahara. Spices should dissolve in water, and the brine should boil. After removing it from the fire, 2 tablespoons are poured into it. table vinegar, and hot brine is poured into a jar of cabbage. This should be infused for a day at room temperature. Serving pickles at the table, pour the cabbage with unrefined vegetable oil and add a little onion, cut into rings, to it.

Recipe "Spicy salted cabbage in a hot way"

The recipe is closest to the traditional salting of cabbage. To prepare such hot pickled cabbage you will need:
- 1 large head or 2-3 kg of cabbage,
- 3 carrots,
- 1 tbsp dry dill seeds,
- 1 tsp black allspice,
- half a cup of garlic,
- 1.5 liters of water,
- 2 tablespoons salt,
- 1 cup of sugar,
- 1 tbsp vinegar.

All vegetables listed for pickling are prepared in this way. Cabbage is cut into cubes of 3-5 cm or thick straws. Peeled and washed carrots are rubbed on a coarse grater. Then the cabbage and carrots are placed in sterilized jars. Crushed garlic with dried dill seeds is also added there. Next, prepare the brine. Salt, sugar and vinegar are added to boiled and cooled water; it is brought to a boil and poured into jars with vegetables. The brine poured into the cabbage must be boiling, just removed from the heat. Banks after pouring hot brine immediately roll up. This preparation is stored even at room temperature.

The recipe for spicy traditional salting can be accelerated and the dish “ Pickled cabbage hot way" for a day or two. To do this, you will need the same ingredients as in the previous recipe, and 1 more tbsp is added to them. vegetable oil. The cooking technology is also slightly different. Prepared vegetables are placed in a thick-walled pan, poured with hot brine and covered with a lid, on which oppression is placed. It will be enough for the workpiece to stand for 1-2 days in a warm place, and you can use it. For storage, a quick recipe is removed in the refrigerator or cold cellar.

Secrets "How to cook hot way to pickle cabbage»:

For salting, it is better to use late varieties of cabbage, using large heads of cabbage. It is imperative to remove the top leaves from it, even if they seem whole and fresh.
- If for harvesting the cabbage is not chopped, but cut into cubes, then it is advisable to first squeeze it thoroughly so that it starts up the juice. And in any case, when placed in jars or in a pan, it requires sealing.

As can be seen from the described recipes, there is nothing complicated in salting cabbage in a hot way! And if you strictly adhere to the recipe, then your preparations will certainly turn out: they will acquire an amazing taste and retain that crunchiness inherent in exclusively salted cabbage!