How to salt, ferment and pickle cabbage in jars for the winter

Cabbage is a healthy vegetable plant high in vitamin C and minerals. How to salt cabbage in banks for the winter? To successfully pickle cabbage at home, expensive ingredients are not required. Fermentation is a simple way of preserving for future use in a natural way, based on fermentation in one's own juice. When salting, water is used.

Each housewife has her own recipe for pickling cabbage with the addition of chopped Antonov apples or carrots, lingonberries or cranberries, etc. There is another option for harvesting cabbage for the winter in jars - pickling.

The main difference from pickling is faster cooking with the addition of acid (vinegar). For comparison: pickling requires 3 to 7 days (depending on the recipe), pickling - from two hours to two days. But crispy fermented cabbage is more useful than pickled harvest.

The benefits and harms of sauerkraut

In fermented cabbage, useful substances are preserved 2 times better than in ordinary fresh vegetables. Billets are necessary in the winter and in the spring with vitamin deficiency. The vegetable contains a large amount of vitamin C (up to 75 mg in the stalk and up to 50-52 mg in the leaves per 100 g), minerals (potassium, phosphorus and calcium).

Moderate consumption of salted cabbage positively affects the digestive processes, and fiber content - on the intestinal microflora. Vitamin C is a true friend of the immune system, contributing to its strengthening.

Salted cabbage is not recommended for people with ulcers and diseases of the duodenum, kidney failure and problems with the pancreas. It is better to exclude sauerkraut from the diet with increased acidity of gastric juice.

Useful tips before cooking

The characteristic crunch, loved by true connoisseurs of the workpiece, is obtained only from autumn and winter varieties of white vegetable. Summer cabbage does not fit categorically. If you take the wrong base for cooking, no spices, additional ingredients and unique recipes will not save the situation. Therefore, ferment cabbage so that it can be crispy only from late varieties of vegetables.

For salting, we recommend the following varieties of cabbage: Belorusskaya 455, Zavodskaya, Kolobok, Biryuchekutskaya 138, Atria F1, Dobrovodskaya, Megaton F1, Kupchikha.

1. The larger the cabbage is cut and harvested, the better the beneficial substances are preserved.
2. Do not use iodized salt when salting.
3. Ancestors harvested vegetables for the winter according to the lunar calendar. According to popular belief, cooking is better on the new moon.
4. The ideal place to store the workpiece is glass jars or wooden barrels that have undergone special cleaning with a solution of bleach with repeated washing with water before cooking. Do not use large aluminum cans. It will ruin the taste.

For chopping use a wide vegetable knife. If you prefer thin-sliced ​​cabbage, use a special grater or food processor (in conditions of limited time).

Classic pickling recipe in a jar

• White cabbage - 2 kg,
• Carrots - 1 piece,
• Bay leaf - 2 pieces,
• Salt - 40 g
• Black pepper (peas) - to taste.

1. To ferment cabbage tasty and quickly take a special vegetable grater. I clean the carrots and rub them coarsely, as for Korean carrots. I carry out a similar procedure with cabbage.
2. I spread the chopped vegetables in a large bowl. Carefully, with the application of effort, I knead with ordinary rock salt. I add 2 bay leaves broken into small particles.
3. Stir and squeeze cabbage with carrots until juice is formed. In order not to make a mistake with the amount of salt, I taste it.
4. I spread the vegetable mixture in jars, not to the very top. I leave room for a free exit of liquid.
5. I set the cans, placing a deep tray underneath. From time to time I pierce a sour product with a wooden stick (you can use a regular Japanese one, called "hashi"). It is enough 1-2 times a day. This simple action is necessary for the removal of gas.
6. Banks are left to be stored in the kitchen at room temperature for 2-3 days. The completion of the starter process is determined by the disappearance of turbid water and a foamy cap on top of the product.
7. I cover the glass containers with lids. I send it in the refrigerator for a day.

I serve a snack on the table, garnished with a fresh onion and seasoned with sunflower oil. Bon Appetit!

How to salt according to the classic recipe in brine

• Cabbage - 3 kg,
• Carrots - 400 g
• Water - 2.5 L
• Salt - 5 tablespoons,
• Sugar - 3 large spoons
• Dill seeds, caraway seeds to taste.

1. White vegetable thoroughly wash in cold water. I remove the top leaves with damage. Large shredded. I chop carrots through a grater.
2. I combine the two main ingredients in a deep basin. Gently mix and miss.
3. Shifting through the banks. I do not tamp the vegetable mixture. Add cumin and dill seeds to each jar.
4. I pour water into the pan. Add salt and sugar, cook on the stove. Bringing to a boil and dissolving all the crystals, I set to cool.
5. After 10-15 minutes, pour the hot liquid to the top. I cover with multilayer gauze on top. I leave the banks in the kitchen for 48 hours. From time to time, salting must be "disturbed" (pierced) with a wooden stick. The frequency of the procedure is 2 times a day.
6. After 48 hours, pour the brine from the cans into a clean pan. I put on the stove. Pour sugar and boil again. I pour a little cooled brine into cans. I close the lids and leave on the kitchen table until completely cooled.
7. Putting the pickle in the fridge. After 3 days, try a tasty preparation and treat the household.

The classic pickling recipe is delicious and fast.

• Cabbage - 1 kg,
• Carrots - 1 piece,
• Vinegar 9 percent - 4-5 large spoons,
• Water - 500 ml
• Sugar - 5 tablespoons,
• Vegetable oil - 5 large spoons,
• Salt - 1 tablespoon.

1. I put granulated sugar in a saucepan with water, pour vegetable oil and pour salt. Bring to a boil under the lid. I remove from the stove and leave to cool.
2. I chop cabbage with carrots on a special grater. I am mixing. I fill the jar with vegetables.
3. I pour vinegar into the slightly cooled, but hot brine. I interfere. I pour it into the vegetable mixture. I’m waiting for it to pickle, 4-5 hours is enough.

Cabbage in jars with tomatoes for the winter

For harvesting you need ripe tomatoes of medium size with a dense structure.

• White-headed vegetable - 10 kg,
• Tomatoes - 5 kg,
• Salt - 350 g
• Celery, dill seeds, cherry and currant leaves, hot pepper - to taste.

1. My vegetables. Shredded vegetable. I leave whole medium tomatoes.
2. I spread chopped cabbage in a large basin, after - tomatoes. Sprinkle with currant and cherry leaves on top for flavor, celery and dill. This is one layer. I’m doing at least three.
3. I cover the dish with a clean cloth. I press down with a load. I follow the allocation of juice and the fermentation process. You must wait 3-4 days.
4. I shift the finished mixture into jars. I put it to cool for 12-16 hours.

The product is ready to eat!

Useful advice. To speed up salting, you can prepare a special brine. For a liter of water you will need 2 tablespoons of salt and 150 g of sugar. I fill the product with brine. I am waiting for 2 days.

Pickling cabbage in cans with beets

• Cabbage - 2 kg,
• Beets - 500 g
• Carrots - 1 piece,
• Garlic - 1 clove,
• Water - 1 L
• Sugar - 150 g
• Salt - 2 large spoons
• Black pepper - 10 peas,
• Bay leaf - 3 leaves,
• 9% table vinegar - 150 g
• Sunflower oil - 3 tablespoons.

1. I cut vegetables. I do not try to chop the cabbage too finely. I chop carrots and beets using a special vegetable cutter. This handy kitchen tool will help make small sticks. I cut the garlic into pieces.
2. I mix the ingredients in a deep bowl.
3. I wash the lids under boiling water, and sterilize the jars.
4. I spread the mix of fresh chopped vegetables in jars. Slightly press.
5. I cook the marinade on the stove, adding spices to the water. I achieve a transparent color. At the end of cooking, add vinegar.
6. I pour the brine over the banks. I seal with lids, naturally cool. I shift the workpiece into the refrigerator. After 2 days, you can open and eat.

Cabbage in jars with apples

• Cabbage - 2 kg,
• Carrots - 400 g
• Apples - 4 things,
• Sugar - 70 g
• Salt - 70 g
• Allspice - 10 peas,
• Black pepper - 20 peas.

1. I chop cabbage and carrots with a special grater. Add salt and sugar. Mix thoroughly, gently pushing.
2. I throw peppercorns and bay leaves. Once again I mix vegetables with spices.
3. I’m doing apples. Gently pull out the core. I cut into particles.
4. Spread vegetables on the banks. I press a little, after I put the apple layer. I repeat several times until completely filled. On top I leave 5 cm to highlight the juice during fermentation.

Useful advice. To prevent the juice from leaking out, substitute a deep bowl under each jar. One large tray can be placed under glass containers.

5. I leave the blank for 3 days. In the morning and in the evening I pierce the vegetable mixture to exit the excess gases using a wooden skewer.
6. After 3 days, I set the blanks in the refrigerator. I let the dish brew for four days, not forgetting to use a wooden stick from time to time.
7. I store the finished product in a cold place - a cellar or a refrigerator.

Useful advice. I serve sauerkraut on the table, supplementing with a finely chopped beam and pieces of soaked apples. Top can be poured with vegetable oil. It will turn out incredibly tasty.

Cabbage in jars with cranberries and honey

Instead of granulated sugar, the recipe uses a natural sweetener - honey.

• Cabbage - 1 kg,
• Carrots - 2 pieces of medium size,
• Honey - 1 large spoon,
• Salt - 20 g
• Cranberries - 15-20 berries,
• Lavrushka - 1 piece,
• Sunflower oil - 2 large spoons,
• Black pepper - 5 peas.

1. Mine and clean the cabbage. Remove dirty leaves. Shredded vegetable using a sharp kitchen knife. Be careful! If you are not confident in your abilities, use a convenient vegetable grater.
2. I clean the carrots, then I rub them on a grater.
3. I pour the cabbage into a bowl. I put salt. Mix thoroughly with my hands, squeezing lightly.
4. I add other ingredients to the cabbage mixture. I am mixing.
5. In pre-prepared containers I spread the vegetables. I ram with a pusher. I make several holes in the kitchen lid from kapron. I cover the jars with new “closures” and send them to the refrigerator.
6. After a day, remove the containers and pierce the fermented mixture with a stick to release the gases.
7. It takes 7 days to fully cook. Once or twice a day, remove the workpieces and pierce. This is a very important cooking moment!
8. I spread the appetizer on a plate, pour with vegetable oil and decorate with cranberries.

Useful advice. Cranberries can be added fresh to the finished dish or salted with cabbage and carrots, making them a fermentation participant.

Is it possible to salt early cabbage?

You can salt the early cabbage. Harvesting will not be a full substitute for a delicious and crispy snack prepared from late varieties, but in case of high yield of young cabbage, your efforts and efforts in the country will not be wasted.

• Young vegetable - 8 kg,
• Water - 8 L
• Horseradish - 1 big root
• Garlic - 100 g
• Red beets - 300 g
• Parsley - 1 bunch,
• Sugar - 400 g
• Salt - 400 g.

1. I am preparing the main ingredient for pickling. Thoroughly wash and remove the top sheets if there is damage. I clean the stitches.
2. Chop cabbage with a large and well-ground knife. I shift to the volumetric capacity.
3. I clean the garlic. I cut into small particles. I peel the beets and chop them on a coarse grater.
4. In a large enameled bowl I spread the vegetables. First cabbage, then beets, add chopped parsley and garlic on top. Repeat layers several times.
5. I put a pot of water on the stove. I put sugar and salt. I bring to a boil, stirring thoroughly until the ingredients are completely dissolved.
6. Leave the brine to cool. Then pour into enameled dishes. I close it with a large lid, press down on top with a heavy object. I leave in the kitchen for 2 days.
7. I put the salting in clean jars. I close the top with plastic lids and put in the refrigerator. After 3-4 days, the tasty preparation is ready for use.

How to salt cauliflower in jars for the winter

• Cabbage - 1.5 kg
• Beets - 1 piece of medium size,
• Carrots - 1 little thing,
• Garlic - 3 cloves,
• Allspice - 3 peas,
• Black pepper - 6 peas,
• Water - 1.5 L
• Sugar - 100 g
• Salt - 100 g.

1. I sort the cauliflower into separate inflorescences. Wash thoroughly under running water.
2. I clean the carrots and grind them on a grater.
3. I pack the vegetables in jars (or taking one large one), seasoned with chopped garlic.
4. I'm cooking pickle. I boil water with sugar and salt. I pour over the banks.
5. I leave it in the kitchen until it cools. After I put it in the refrigerator for 3-4 days.

Note. If you pour the vegetable mixture with cooled brine, the cooking time will take at least 6-7 days.

How to salt broccoli cabbage for the winter

• Broccoli - 2 kg,
• Water - 1.5 L
• Carrots - 1 little thing,
• Sunflower oil - 1 tablespoon,
• Sugar - 8 large spoons
• Salt - 4 tablespoons,
• Garlic - 4 cloves,
• Parsley - 1 bunch,
• Bay leaf - 2 things,
• Black pepper - 5 peas.

1. I sort broccoli into small inflorescences. I shift to the container.
2. Shredded cabbage, cut carrots in circles. I chop the greens and chop the garlic. I put broccoli. I am mixing.
3. I cook marinade with pepper, bay leaves, salt and sugar on the stove.
4. I pack the vegetables in jars. Pour with hot marinade, cover with lids.
5. I leave in the kitchen for 2-3 days. Once a day I open the lids and mix the contents.
6. After salting, I clean the blanks in the refrigerator.

Calorie blanks with cabbage

The product is low calorie.

Most are carbohydrates. Do not be afraid to get fat, eating a tasty and mouth-watering workpiece. To avoid flatulence (problems with bloating), do not overeat. Follow the measure, and a home-made snack will bring many benefits to the body.

Cook for health!

Watch the video: The Complete Beginner's Guide to Fermenting Foods at Home (November 2024).