How to salt cabbage in a quick way? Recipe for early sauerkraut.

Every good housewife has her own recipes for very tasty salting cabbage for the winter. This is not only a great help and a way to diversify the menu, but also the opportunity to feed family members with delicious and fortified dishes. After all, everyone knows that white cabbage in its composition has a storehouse of vitamins. If it is salted or fermented, it will not lose its beneficial properties, but will be even more useful.

Product preparation

Harvesting, as a rule, is made from late plant varieties, when the last crops of vegetables are removed from the beds. To salt it for the winter, you do not need to select the best heads of cabbage, the main thing is that the leaf does not have continuous damage and is tight, the rest of the flaws are cut out and thrown away.

Each housewife has her own salting recipes for the winter. They are inherited by someone through a family line, someone came up with a way to pickle on their own, but one thing remains: Cabbage is a very useful vegetable. When preparing it for the winter, you can firmly count on a fortified salad, from which you can cook separate dishes (shchi, cabbage soup, and others) or serve with the main ones.

Original salting methods

Pickle with apples and cranberries

Ingredients:

• 150 g cranberries;
• 200 g of apples;
• 50 g of salt;
• 200 g carrots;
• 2 kg cabbage.

Shredded cabbage and grated carrots are mixed with chopped apples (the skin is removed, the core and seeds are thrown away). Apples can be cut, you can grate, there is not much difference here, but you need to think about the varieties of fruit.

Some people like juicy sweet apples, others, on the contrary, green - those that are considered late and release juice only during storage. The berries are simply washed and dried, after which all the ingredients are mixed (including salt) and placed in a wooden tub, covered with oppression on top. After the beets and apples start up the juice and ferment, the dish is considered ready to eat.

Do you suddenly want to eat delicious salted cabbage? You decided to surprise your loved ones with a new snack, do you like freshly salted, crispy cabbage? So, you need to read several recipes for quick salting cabbage, choose the one you like, or several at once. And start cooking! How to salt cabbage in a quick way so that it is healthy, tasty and original? Take the necessary ingredients and start cooking right now. Let's look at a few recipes. Please note: a snack using vinegar is not recommended for people with gastrointestinal diseases, liver, following any diet. Try to combine taste and benefits, enjoy a snack, but not harm your health. There are great options without vinegar.

only cabbage
An interesting recipe can be offered to lovers of appetizers from one cabbage, without additions. The flavors will not mix, you will be able to enjoy all the flavors of the cabbage. You will need:

• 1 medium-sized cabbage head;
  
• water - 1 liter;
  
• fine salt - 1 tablespoon;
  
• sugar - 1 tablespoon;
  
• a little dry dill (it is advisable to use not dill powder, but whole "panicles" with seeds).
  

Then start cooking.

1. Cabbage must be carefully peeled from the upper leaves, cut into several parts and remove the stalk. True, some connoisseurs of cabbage and the stalk eat with pleasure, but if you usually don’t eat it, you need to take into account that the stalk can give unwanted bitterness.
   
2. Cut the cabbage into thin strips so that it resembles vermicelli. Part of the pieces, which is about 1/6 of the entire cabbage, cut into wider strips. As a result, you will get a kind of “cabbage platter”: pieces of different widths will differ in taste, wide plates crunch better and salt out a little less.
   
3. After cutting all the cabbage, be sure to squeeze it with fine salt right on the table. The cabbage should begin to release juice. After that, immediately form a hill out of it and compact the mass a little.
   
4. Put a few sprigs of dill in a jar, but not too much, otherwise the brine will become bitter. Two or three medium branches are enough.
   
5. Boil water with salt.
   
6. Place all of your cabbage in the jar, but don't pack too much or the brine won't soak it well.
   
7. Pour boiling brine over cabbage.
   
8. Close the jar with a regular plastic lid and leave for 3-5 hours. It all depends on your preferences. If you want to get a very softened cabbage, as after a long salting, you can wait 6 hours. But if you like a little crispy, denser and juicier cabbage, it is enough to hold the jar for only 3 hours.
   

Wonderful cabbage, healthy, has not lost its rich taste and vitamins, without vinegar, is already ready!

Advice
Try some canned cabbage first. If it seemed to you that this is not what you need yet, just leave the jar for a while. Taste and texture will change gradually. By checking readiness about every half hour, you can easily determine the optimal time when the cabbage is the way you like it. Write it down, so that later you always pickle cabbage just that much.

Quick Salted Cabbage Recipes
To salt the cabbage quickly, just put a little more salt, and pour boiling brine over the cabbage. You can also use vinegar, then your cabbage will become not only salty, but also pickled. In any of the recipes, you can remove the vinegar, but keep in mind that you will need about 1/3 more salt.

Cabbage with carrots
You will need:

• cabbage - 1 head;
  
• liter of water;
  
• vinegar - 1 tablespoon;
  
• sugar - 1 tablespoon;
  
• coarse salt - 2 tablespoons;
  
• about 1 tablespoon of vegetable oil;
  
• saffron;
  
• fine salt;
  
• dill;
  
• one medium sized carrot.
  

If you care about your health and do not want to take risks, replace the vinegar with another tablespoon of salt. And start cooking.

1. Cut the cabbage head into several large pieces. Remove the stalk.
   
2. Peel the carrots, grate on a coarse grater or cut into strips.
   
3. From vinegar, sugar, salt, oil and water, prepare your brine.
   
4. Place some dill and saffron in the bottom of the jar for flavor.
   
5. Chop the cabbage finely.
   
6. Squeeze the cabbage and lightly salt it with fine salt.
   
7. Mix cabbage with carrots and squeeze again.
   
8. Boil the brine.
   
9. Fill the jar with your carrots and cabbage.
   
10. Pour boiling brine over vegetables.
    
11. Leave the cabbage to salt for 4-6 hours.
    

You can try and enjoy a delicious snack!

White and red cabbage with beets
Take the following ingredients:

• two heads of cabbage - white and red;
  
• two medium-sized beets;
  
• three small carrots;
  
• two liters of water;
  
• 4 tablespoons coarse salt;
  
• 2 cloves of garlic;
  
• vinegar - 1.5 tablespoons;
  
• fine salt;
  
• 2 spoons of sugar;
  
• dill;
  
• blackcurrant leaves;
  
• 2 tablespoons of vegetable oil.
  

If desired, replace the vinegar with 1.5 tablespoons of salt, or salt the cabbage a little more with fine salt when you squeeze it.

1. Cut the cabbage heads, remove the stalks.
   
2. Divide the pieces of both heads into two equal parts.
   
3. Shred half of the existing cabbage finely so that it resembles thin vermicelli, and the other half is slightly larger. Thus, the taste will become more intense and original, as if you were using four types of cabbage, not two.
   
4. Lightly squeeze the cabbage along with the carrots and salt with fine salt.
   
5. Beets and carrots must first be peeled, and then chopped or grated on a coarse grater. An appetizer will look unusual, where some of the vegetables are chopped and some are grated.
   
6. Crush the garlic or rub it on a fine grater.
   
7. Dill, currant leaves put on the bottom of the jar.
   
8. Prepare a brine from oil, vinegar, salt, sugar.
   
9. Put one layer of cabbage with carrots in a saucepan, lay with beets, garlic, then cover the beets with a second layer of cabbage with carrots.
   
10. Boil the brine in another saucepan and pour it over your cabbage. Close the mass from above with a circle, a plate, press it with a load. It is desirable to make sure that the mass is well compressed.
    
11. After 1.5 hours, transfer the mass to a jar. Leave for another 3-5 hours.
    

Your cabbage is already pickled!

Garlic in cabbage can be put in small whole cloves, cut into small cubes. You can salt cabbage with beets, but do not add carrots, do not put garlic. Saffron will make the taste more refined. It is good to add peppercorns, bay leaf to salted cabbage. The main thing is not to shift, otherwise bitterness will appear. Pepper is enough 2-4 peas, and bay leaf - one small leaf. Enjoy your meal!

In a saucepan it is possible both according to the classic recipe, and with the addition of apples or berries. It is necessary to carefully choose the dishes for salting and observe the storage conditions.

Rules for choosing a saucepan for salting

Wooden barrels and tubs have always been considered ideal containers for harvesting pickles. But in urban conditions it is much more convenient and practical to use enameled dishes - a pot or a bucket.

If you need to pickle a trial batch when testing a new recipe, it is better to choose a small container. This will allow you to quickly evaluate the result and further experiment with components and proportions. When the ideal ratio of products is found, you can use a more capacious pan.

Attention! The enamel inside the pan should not have any defects: chips, scratches.

Is it possible to salt cabbage in an aluminum pan

Inside the container with pickled cabbage, active chemical processes take place with the release of a large amount of lactate. And since aluminum, pure or in alloys, tends to quickly react with any alkalis and acids, the use of dishes made of this metal in this case is highly undesirable.

In addition to the fact that as a result of the interaction of aluminum with fermentation products, substances harmful to the body are formed, the appearance and taste of pickled cabbage quickly deteriorate. It darkens and acquires an unpleasant aftertaste.

Salting technology in a saucepan

To quickly pickle cabbage, housewives often prefer to use a large enameled pan - it is more convenient and safer to work with it than with glass jars. The preparation technology includes the following steps:

1. The cabbage is finely chopped or cut into large pieces, depending on the recipe.
2. Prepare the rest of the ingredients: carrots, apples, berries, spices.
3. Mix the bulk in a large bowl, basin or directly on the table.
4. Fall asleep in a pan in layers, interspersed with spices. Each level is well tamped.
5. It is poured with ready-made brine and pressed down with a load - usually it is a plate suitable for the pan in diameter, on which a 3-liter jar or other container filled with water is placed.

Depending on the recipe and taste preferences in this form, the workpiece is aged in a warm room from one to several days. All this time, it is necessary to regularly pierce the entire mass to the bottom in order to release the constantly released gas. The finished product should be stored in a cool place, pre-packaged or left in a saucepan.

Delicious and quick recipes

All recipes are based on centuries-old combinations of products that give the best result. Cabbage can be salted with carrots, apples or raisins.

Classic Carrot Recipe

Carrots are a traditional ingredient in homemade cabbage preparations. These two vegetables perfectly complement each other both in taste properties and in vitamin composition. To quickly pickle them in a classic form, you will need:

• cabbage - 1 kg;
• carrots - 2-3 pcs.;
• salt - 70 g;
• granulated sugar - 1.5–2 tbsp. l.;
• water - 1 l;
• allspice, bay leaf - to taste.

Advice! To give the dish a spicy taste, you can add a few cloves of garlic, chopped into slices.

Cooking:

1. In order for the brine to cool down, it is recommended to prepare it at the very beginning. To do this, boil the water and quickly dissolve the salt and sugar.
2. Shred the cabbage. If you leave larger slices along with thin slices, the taste of the finished product will be richer due to the uneven distribution of salt. Then you need to coarsely grate the carrots.
3. Mix the chopped vegetables in a convenient bowl, knead by hand until juice appears and put in dense layers in a saucepan, alternating them with bay leaf, pepper and garlic - if desired.
4. Pour the resulting mass with ready-made brine, cover with large cabbage leaves and place under oppression. If the liquid covers the plate, then everything is done correctly.

You can try quickly pickled cabbage on the third or fourth day. It usually takes about 5 days to acquire a more sour taste.

Recipe for pickling young cabbage in a saucepan

The most suitable for pickling it is autumn, well-ripened white cabbage. It is not recommended to use young forks, as the shelf life of the workpiece will be very short. But if you need to quickly pickle cabbage not for the winter, but for immediate consumption, then such heads of cabbage will come in handy.

For early cabbage, the above classic recipe with carrots is best, especially if the root crop is also from a new crop. The cooking process is no different. The hostesses believe that such an appetizer will be less crispy, but more delicate in taste. If desired, you can pickle young cabbage with the addition of other ingredients: apples, berries, fresh currant leaves, cherries. The main thing is not to let it spoil quickly.

with apples

The Antonovka variety is recognized as good for quick pickling with cabbage - these apples have a rich aroma and characteristic sourness due to the high content of vitamin C. To pickle vegetables and fruits in this form, per 1 kg of cabbage you will need:

• carrots - 1 pc.;
• apples - 1.5–2 pcs.;
• water - 0.5 l;
• salt - 1 tbsp. l.;
• sugar - 0.5 tbsp. l.;
• allspice - 6-7 peas;
• bay leaf - 2 pcs.

Important! In any recipe, salt should be pure, without any additives. If you pickle cabbage with iodized salt, it will quickly ruin the entire batch.

Cooking:

1. Make a brine by dissolving salt and sugar in boiling water.
2. Chop the head of cabbage, peeled from the upper leaves, grate the carrots, chop the apples thinly. Mix ingredients.
3. Place a slice of rye bread in the center of the bottom of the pan and cover it with a whole cabbage leaf.
4. Shifting spices, lay the apple-vegetable mixture in layers, crushing in the process so that the juice begins to show through.
5. Pour everything with cooled brine and put under oppression. There must be enough room in the pot so that the foam formed during fermentation does not flow over the edge.

To ensure a quick release of gas, 1-2 times a day, pickled cabbage must be pierced in several places with a wooden or bamboo stick to the very bottom. The process of foam formation can take from 5 to 10 days, after which pickled cabbage with apples can be considered ready.

Advice! Serving such an appetizer on the table, it is recommended to fill it with unrefined vegetable oil and sprinkle with chopped onions.

with cranberries

Another popular way to quickly pickle cabbage is with berries: cranberries, red currants, lingonberries. In addition to rich taste, they also add beauty to the finished dish.

Ingredients:

• cabbage - 1 kg;
• carrots - 1 pc.;
• cranberries - 50 g;
• salt - 1.5 tbsp. l.;
• bay leaf - 1-2 pcs.;
• allspice - 3-5 pcs.

Instead of these spices, some housewives add cumin or dill to taste.

Cooking:

1. Chop cabbage, grate carrots. Wash the berries.
2. Mix vegetables with spices in a basin, crushing them well with your hands so that the juice stands out.
3. Put the first layer on the bottom of the pan, tamp, pour a handful of berries on top.
4. Continue to spread the vegetables interspersed with the berries, pressing lightly so as not to crush the cranberries.
5. Pour the juice remaining at the bottom of the basin when all the cabbage is in the pan, and put under pressure.

Piercing daily, you need to keep pickled vegetables at room temperature for 3-4 days, after which you can try. As soon as fermentation is over, and the cabbage acquires the desired taste, the appetizer is ready.

Terms and conditions of storage

The main condition for storing pickled cabbage is cold. At room temperature, it will quickly turn sour, as the fermentation process will continue. In private houses, a cellar is traditionally used to store pickles, and in urban conditions, a refrigerator or a glazed loggia, where the temperature is stable at 0 to 3 ° C. In such a cool, well-salted cabbage in a saucepan can remain fresh for at least 1 month.

A more reliable way is to freeze the product. In this form, it can be stored all winter. The disadvantage of this method is that under the influence of low temperatures, some of the nutrients are quickly destroyed, but this does not affect the taste in any way. The main thing is to prevent re-freezing by eating a snack immediately after thawing. In order not to chop off frozen cabbage with a knife every time, it can be decomposed into portioned packages of any convenient size and defrosted as needed.

Important! The presence of brine helps preserve vitamin C in the cabbage, so in no case should it be drained during storage.

Conclusion

To quickly pickle cabbage in a saucepan, you do not need much culinary experience and serious financial costs. But this simple dish is always popular for its unique taste and useful properties.

Cabbage is one of those vegetables that are perfectly stored all winter, both fresh and canned. In addition, it can be salted and fermented in large containers, but most housewives prefer to keep this vegetable fresh and, if necessary, use recipes for quick salting.

If you have never salted vegetables at home before, this article will be useful to you, because it contains not only recipes for salting cabbage for the winter, but tips to help keep the vegetable crispy.

Quick pickling cabbage

Cabbage is one of those few vegetables that retain their beneficial properties not only fresh, but also pickled or pickled. That is why many housewives prefer to harvest this vegetable for the future, using a wide variety of salting and pickling methods.

If the cabbage was fermented in the traditional way, it will be soaked in brine and will be ready to eat in at least a few days, but it can be quite successfully stored in a cool place all winter. But, if you want to treat your family or guests with salted cabbage in the near future, you can always use the quick pickling recipes below.

The traditional pickling or pickling recipe requires a long preparation time. Therefore, we decided to present you a quick recipe for making a spicy billet, which will be a great addition to everyday dishes.

Note: The preparation prepared according to this recipe resembles the taste of a traditional pickled appetizer as much as possible, but it will take much less time and effort to prepare it.

For cooking, you will need cabbage (2-3 kg), 3 medium carrots, two heads of garlic, a tablespoon of dried dill seeds, a teaspoon of allspice, 2 tablespoons of salt, 4 tablespoons of vinegar, a glass of sugar and one and a half liters of water. If desired, to add spice to the salad, you can add coriander, cumin and other spices to it (Figure 1).

Preparation is carried out as follows:

1. Heads of cabbage are cleaned from the top leaves, even if they are clean and do not have mechanical damage. After that, the vegetable must be washed and finely chopped.
2. Peel carrots and garlic, rinse with water and chop. It will be enough to rub the carrots on a coarse grater, and pass the garlic through a press.
3. Mix vegetables evenly, add garlic, dill seeds and pepper to the mixture. At the same stage, other spices are added, at the request of the hostess.
4. Sterilized jars are tightly filled with vegetable mixture.
5. Now you need to prepare the marinade. If you plan to store the salad for a long time and outside the refrigerator, it is better to salt it in a hot way. To do this, pour water into the pan, add salt and sugar to it, and bring to a boil. At the moment of boiling, pour in the vinegar and immediately distribute the marinade into jars.

Figure 1. Quick salting steps

If you immediately roll up the blanks with metal lids, they will be successfully stored throughout the winter in an ordinary pantry. If you prefer to use nylon lids, then you can store such a vegetable salad only in the refrigerator or in a cool cellar.

In order for salting to go quickly, you need to use a special recipe, which involves the quick preparation of this vegetable. If you cook cabbage in this way, it will be ready to eat in a few hours, and the leftovers can be left for making salads or as a filling for pies or dumplings (Figure 2).

To prepare such a dish, you will need one fork weighing one and a half kilograms, 100 ml of vegetable oil, 100 grams of granulated sugar, 3 carrots and 3 cloves of garlic, one and a half tablespoons of coarse rock salt, 100 ml of nine percent vinegar, 5 black peppercorns and half a liter of water .

Note: Salting according to this recipe takes about 30 minutes, and the appetizer itself will be ready to eat in about 7 hours.

We present to your attention a step-by-step recipe for quick salting:

1. We clean the forks from the outer leaves, wash and cut into thin strips. Grind the peeled carrots on a grater, and cut the garlic cloves into thin plates.
2. Transfer the vegetables to a large bowl or saucepan and lightly knead with your hands to extract the juice.
3. In a separate container, prepare the brine: pour out the water, add salt, sugar and pepper. The mixture should boil for several minutes, after which you need to add vinegar and vegetable oil to it, bring to a boil again and immediately pour over the vegetables.
4. Mix the salad with brine thoroughly and transfer to an enameled pan or glass jar. From above, the workpiece must be covered with a plate and put oppression on it.

Figure 2. Salad preparation steps

We leave the cabbage to salt at room temperature, after which it can either be served at the table or laid out in jars with lids for further storage in the refrigerator.

How to pickle crispy cabbage

It often happens that in the process of heat treatment and salting in a hot way, the vegetable ceases to be crispy, and this is precisely what is a distinctive feature of this winter preparation.

To pickle a crispy vegetable, follow these tips:

1. For pickling, varieties that ripen in late September or early October are suitable. In addition, in order for the vegetables to be crispy, it is advisable to remove them from the beds and salt them after the onset of the first autumn frosts.
2. When cooking, it is better to use ordinary coarse rock salt without any additives.
3. Pickling will remain crisp only if the brine completely covers it in a jar, pan or barrel. Therefore, if you are not sure that the prepared liquid is enough to fill the entire vegetable mixture, it is better to prepare the marinade with a small margin. In addition, if you salt a vegetable in an open container, it is better to keep it under pressure for the first few days.
4. If you are salting vegetables according to a recipe that involves long fermentation (more than a day), the vegetable mixture should be regularly pierced with a clean wooden stick or spoon. So you remove excess gases from the workpiece. In addition, it is necessary to remove the foam daily, which forms on the surface during salting. When it stops appearing, and the brine is transparent, this indicates that the workpiece is ready for use.

In addition, it is important to maintain the correct storage conditions. It is advisable to put containers with vegetable preparations in a dark, cool place. At the same time, it is important to ensure that the temperature in the room does not drop below zero degrees. In this case, the vegetable will lose its taste and useful properties, and become too soft.

The fastest pickling cabbage for the winter

If you did not have time to pickle vegetables in the fall, do not despair. You can always cook them during the winter using fresh vegetables. The advantage of this recipe is that you can quickly pickle cabbage in a three-liter jar, put it in the refrigerator and use it at any convenient time, and when the salad is over, cook fresh (Figure 3).

For one three-liter jar, you will need one and a half kilograms of white cabbage, 100 grams of carrots, 1 liter of boiled water, a tablespoon of sugar and 2 tablespoons of salt.

First we prepare the marinade. To do this, boil water, let it cool slightly and add salt and sugar to it. Now the mixture must be thoroughly stirred so that all components are dissolved.

While the water is cooling, prepare the vegetables. Finely chop the heads, and grate the carrots (if desired, you can use a grater for Korean carrots). Now you need to mix the vegetables and put them in dense layers in a jar. It is important that the mixture is in the container as tightly as possible.

Figure 3. The fastest pickling of vegetables

Now you need to pour the brine into the jar and cover it with a nylon lid. We leave the container at room temperature for three days, but it is advisable to put it in a large bowl, since over time the brine will begin to flow out. After three days, you need to make a hole in the lettuce to the very bottom of the jar, using a wooden spatula. This is necessary so that gases come out of the billet and excess bitterness is gone. In this state, the workpiece should be left for several hours (without a lid), and after that you can immediately serve it to the table or put it in the refrigerator for further storage.

If you like salads with other vegetables, you will definitely like the recipe for the fastest pickling with carrots and bell peppers (Figure 4).

To prepare the dish, you will need several forks with a total weight of 3 kg, 3 large bell peppers, 600 grams of carrots, 100 grams of salt and sugar, and one and a half liters of water.

Salting according to this recipe takes a minimum of time. First you need to rinse and cut the cabbage into thin strips. Then we clean the pepper from the stalks and seeds and also cut it into thin sticks. Grate peeled carrots. Put all the ingredients in a jar in layers, slightly crushing each one.

Figure 4. Quick salad with carrots and peppers

Now you need to prepare the brine. To do this, you just need to dissolve salt and sugar in water, let the mixture boil for several minutes and immediately pour it into a jar with the workpiece. The container can be closed with a nylon or metal lid. Next, it must be wrapped in a blanket and left to cool at room temperature. When the workpiece has completely cooled down, it can be served to the table.

Classic salting recipe

If you prefer traditional sauerkraut, we advise you to use the recipe below. It has been tested in practice, and the salted billet is spicy and crispy (Figure 5).

For salting for the winter, you will need one and a half kilograms of the cabbage itself (the weight is indicated without the stalk), 0.5 kg of carrots, 2 tablespoons of salt and a tablespoon of sugar.

The step by step recipe looks like this:

1. We clean the heads from sluggish and damaged leaves, peel the carrots. We wash the vegetables with running water and finely chop.
2. We mix carrots and cabbage in a large container, add salt and rub lightly so that the vegetables release the juice.
3. Pack vegetable mixture tightly into sterilized jars. In this case, it is better to lay the vegetables in layers, tightly tamping each one. Now it’s enough just to cover the jars with lids, put them in a large basin and leave to ferment for three days at room temperature.
4. Banks should be checked daily: remove the resulting foam and pierce the mixture twice a day with a wooden stick or knife. If this is not done, gases will remain in the workpiece and it will acquire an unpleasant characteristic smell and taste.

Figure 5. Classic sauerkraut recipe

After the workpiece has wandered for three days in warmth, it must be transferred to a cool room or put in the refrigerator. It is important that the vegetable mixture is covered with brine. If it is not enough, you can add a little cold boiled water to the jar. As soon as the brine becomes transparent, the salad can be eaten. Typically, this process takes two weeks.

How to make cabbage pickle

The basis of the taste of sauerkraut or pickled cabbage is brine - a mixture of water and salt of various concentrations. In addition, brine is released during the pickling of vegetables in barrels or tubs.

Sometimes various spices are added to the brine: cumin, dill seeds, bay leaves and pot pepper to make the mixture more fragrant. Depending on the chosen harvesting method, the brine for it will also differ, so we will give various recipes for its preparation.

For sauerkraut

Pickled cabbage in brine is considered a traditional method of harvesting this vegetable for the winter. It was this method that was used in ancient times for the preparation of homemade winter preparations.

Preparation for fermentation remains the same: we clean the cabbage and carrots, wash and finely chop. The main secret of making sauerkraut is in the marinade, which is very easy to prepare. To do this, take one and a half liters of water and dilute in it a tablespoon of salt (with a slide) and two tablespoons of sugar. After that, put the future brine on fire and boil for several minutes.

After that, you need to let the brine cool down, after which it can be used to pour the mixture tightly packed in the fermentation tank. The rest of the cooking process remains the same. First, the workpiece is kept for three days at room temperature, removing the foam and releasing gases from the cabbage daily. After that, the container can be transferred to a cool place. The mixture will be ready for use after foam stops forming on its surface, and the brine becomes transparent.

For pickled

Pickled cabbage is not inferior to sauerkraut in its beneficial properties, but still slightly different in taste. The secret of the piquancy of such a vegetable preparation is in a properly prepared marinade (Figure 6).

For it, you will need half a glass of vegetable oil, 2 tablespoons of salt, a glass of sugar and vinegar, and a liter of water. This amount of ingredients is enough to pickle a kilogram of cabbage.

Figure 6. Brine for pickled cabbage

Prepared and chopped cabbage with carrots is tightly packed in a jar, adding a few cloves of garlic. If you like spicy snacks, you can add hot peppers to the preparation. Mix the marinade ingredients by dissolving them in water. When the liquid comes to a boil, it is poured over the vegetable preparation, covered with a nylon lid and left to cool. Such a pickled blank will be ready for use within a day after preparation.

Other ways to quickly pickle cabbage

In addition to traditional salting recipes, there are other ways to harvest delicious, crispy and spicy cabbage. They are slightly different from the recipes above, but still proven in practice.

Following our tips, you can make a delicious vegetable salad with your own hands, which will help diversify your daily diet or be a great addition to the festive table.

in brine

One of the quick recipes involves marinating in brine (Figure 7). To do this, you will need one fork, weighing a kilogram, 2 carrots, 3 cloves of garlic, 10 tablespoons of nine percent vinegar, 100 grams of vegetable oil, half a glass of granulated sugar, 500 ml of water and a heaping tablespoon of salt.

First, we prepare the cabbage: it must be peeled from the upper leaves, remove the stalk and cut into thin strips. We rub the carrots on a grater. You can use a grater to cook Korean dishes, then the salad will look more festive. Peel the garlic and pass it through a press.

Figure 7. Salting in brine

Pour water into a separate pan, add salt and sugar, and when they dissolve, pour vegetable oil and vinegar. The brine must be thoroughly mixed and boiled, and then poured into the vegetable mixture while still hot. We cover the workpiece from above with a plate and put oppression (for example, a jar filled with water).

Lettuce should be left for at least three hours, but vegetables are much better soaked in brine if they stand at room temperature for a day. The finished dish can either be served immediately to the table, or put into jars, covered with nylon lids and stored in the refrigerator until consumed.

With vinegar

Kale salad can be not only a great addition to your daily diet, but also a dish that promotes weight loss. Preparing such a salad is very simple, and as the workpiece ends, its stocks can be replenished (Figure 8).

Figure 8. Harvesting vegetable salad with vinegar

The ingredients for quick salting cabbage with vinegar are very simple: for 500 grams of cabbage, you need to take 2 tablespoons of vegetable oil and apple cider vinegar, as well as salt, which you can add to your own taste.

Peeled from the outer leaves of the forks, cut into thin strips, salt and lightly knead with your hands so that the vegetable starts the juice. After that, you just need to add oil and vinegar, mix thoroughly and let stand for a while. Such a salad will be ready to eat within half an hour after preparation, but, if desired, you can arrange it in jars, cover with lids and store in the refrigerator.

A simple recipe for salting cabbage for the winter at home is presented by the author of the video.