Instructions on how to properly salt cabbage for the winter in a saucepan with the addition of different ingredients

Juicy and crispy salted cabbage - a constant component of the autumn-winter diet. According to the traditional recipe, it is salted with carrots and salt without additional ingredients. For a better taste and piquancy, put sour berries, apples, horseradish, pepper, bay leaf, cumin. Quick pickling recipes with hot marinade use honey instead of sugar.

How to properly salt cabbage for the winter in a saucepan and which one dishes suitable for this, we will tell in our article.

Features of salting cabbage in a saucepan

Before describing the advantages and disadvantages of salting cabbage, let us recall that there is a fundamental difference between the traditional sauerkraut and salted product.

Salt used to be worth its weight in gold, and people did not use it as much as they do now. To preserve vegetables, a different method was used - pickling. The traditional recipe ruled out salt use... Chopped cabbage was mixed with carrots, apples, poured over with water and put under pressure.

Reference. Lactic acid bacteria contribute to the secretion of lactic acid. It inhibits the development of mold and enriches the taste of vegetables.

The method of dry salting replaced fermentation. It is fast and simple. Table salt acts as a preservative. To improve the taste, carrots, sweet and hot peppers, caraway seeds, dill, lingonberries, cranberries, sour and sweet and sour apples are added to cabbage.

The main advantage of salting cabbage is a high level of preservation at a temperature not exceeding + 18 ° С. The disadvantage is less benefit to the body compared to fermented cabbage.

Which pot to choose

Previously, cabbage was fermented in wooden barrels, now housewives use pots, buckets, and jars for this purpose. Many have aluminum, steel or cast iron dishes on the farm.

When choosing a container for salting cabbage, take into account the nuances:

• when in contact with metal, vegetables darken;
• alkali and acid from the brine enter into a chemical reaction with aluminum, due to which the taste of the finished product deteriorates - a metallic taste is felt.

Can you ferment in an enamel saucepan? Many have been using it for several years. The coating of the container should be even, without chips or cracks, so that the released acid does not come into contact with the metal. For the manufacture of aluminum cookware, not a pure alloy is often used, but a mixture with zinc or beryllium. In this case, in the process of a chemical reaction, compounds hazardous to human health are released. The result is poisoning and indigestion.

Selection and preparation of the main ingredient

Suitable for salting are winter varieties with a dense leaf structure. Such vegetables are stored longer, do not soften during fermentation.

Leaves should be juicy, white, free of dark spots, cracks and signs of rot.

The larger the head of cabbage, the better and tastier the salted cabbage. It is better to chop ½ or ¼ large forks than 2 small ones.

Before use, the product is washed and the top sheets are removed. Start cutting. A special shredder with one, or even better - two sharp blades, is ideal for this purpose. If there is no such kitchen appliance, use a vegetable peeler or large grater. Hand or electric shredders make the cutting process much easier.

The photo shows options for shredding vegetables.

The classic way of salting

The traditional recipe uses three ingredients:

• white cabbage - 1 kg;
• large carrots - 1 pc .;
• salt - 25 g.

Preparation:

1. Chopped cabbage is combined with grated carrots and salt. It is convenient to do this in a deep plastic or enamel bowl. Vegetables are crumpled and rubbed with hands.
2. The resulting cut is placed in a clean container, pressed down with a wooden board or a wide flat plate, suitable in diameter. A three-liter jar or stone is placed on top.
3. The pot is left for 4-6 days at room temperature. Sauerkraut is transferred to glass jars.

Recipe options

The traditional recipe has many variations. Vegetables are mixed with cranberries, apples, caraway seeds, beets, bay leaves, horseradish, sugar, honey.

Salting young cabbage

Young cabbage is more often used for preparing summer salads due to the delicate structure of the leaves. Young heads of cabbage are suitable for an express snack option. We suggest trying recipe quick salting of cabbage in large pieces.

Ingredients:

• young cabbage - 2 kg;
• carrots - 2 pcs.;
• salt - 50 g;
• sugar - 25 g

Preparation:

1. Carrots are chopped on a grater, cabbage is cut in large layers.
2. Vegetables are placed in a deep container, sugar and salt are added. Crushed by hands.
3. The vegetable mixture is transferred to a saucepan and put under oppression for 1-2 days.

With carrots and sugar

The sugar in this recipe is added to speed up the fermentation process. The salting process takes no more than 2 days.

Ingredients:

• white cabbage - 2.5 kg;
• carrots - 3 pcs.;
• salt - 60 g;
• sugar - 40 g;
• water - 3 l.

Preparation:

1. Shredded cabbage and grated carrots are pressed with your hands until the juice appears and transferred to a saucepan.
2. The water is boiled with salt and sugar until the crystals dissolve.
3. Vegetables are poured with brine, cooled to room temperature, cabbage leaves are placed on top and oppression is placed.

With apples

The apples in this recipe are not superfluous - they add sweetness.

Ingredients:

• white cabbage - 2 kg;
• apples - 6 pcs.;
• salt - 50 g;
• sugar - 30 g;
• bay leaf - 3 pcs.;
• black and allspice peas - to taste;
• carrots - 2 pcs.

Preparation:

1. Wash the apples, remove the seed capsule and cut into small pieces.
2. The cabbage is shredded, the carrots are grated, sugar and salt are added and crushed with hands.
3. Apples and vegetables are placed in a saucepan, alternating layers and sprinkled with spices. They put oppression on top and put it in a warm place for a week.

With cranberries

The sour berry adds spice to the appetizer. Cranberries can be replaced with lingonberries, rowan, viburnum, or use all at once.

Ingredients:

• cabbage - 3 kg;
• carrots - 2 pcs.;
• salt - 60 g;
• cranberries - 150 g.

Preparation:

1. Chopped vegetables are mixed with salt and crushed with your hands until juice appears.
2. Cranberries are added to the vegetables, mixed and transferred to a saucepan.
3. Put a flat plate on top and put a jar of water.

With cumin

A spice with a spicy and piquant aroma, tart and bitter taste will enrich the dish.

Ingredients:

• white cabbage - 2 kg;
• carrots - 1 pc.;
• salt - 50 g;
• cumin - 50 g.

Preparation:

1. Shredded cabbage is mixed with grated carrots and salt and pressed with your hands until juice appears.
2. Mix vegetables with caraway seeds and transfer to a saucepan.
3. Put a flat plate on top and put oppression.

With beets

Beets color the cabbage with a pleasant pinkish color. Such an appetizer looks elegant on the table.

Ingredients:

• cabbage - 3 kg;
• beets - 2 pcs.;
• carrots - 2 pcs.;
• water - 3 l;
• salt - 80 g;
• garlic - 2 cloves;
• sugar - 40 g;
• dill branches to taste.

Preparation:

1. The prepared main product is mixed with chopped beets and carrots and pressed with your hands until the juice is released.
2. Garlic is passed through a press and added to vegetables.
3. Dill twigs are placed on the bottom of the pan, then the vegetable mixture. Tamp it tightly.
4. Prepare a hot brine with salt and sugar and pour in the vegetable mixture. They put oppression on top and put them in a warm place for 12 hours. Every day the oppression is removed and pierce vegetable mixture with a long wooden spatula or stick to release the carbon dioxide.

With horseradish

This recipe will appeal to connoisseurs of tangy snacks. Harvesting with horseradish root turns out crispy and fragrant.

Ingredients:

• cabbage - 2.5 kg;
• carrots - 2 pcs.;
• horseradish root - 1 pc .;
• garlic - 1 head;
• water - 3.5 l;
• salt - 60 g;
• sugar - 100 g;
• black peppercorns - to taste.

Preparation:

1. Mix the chopped vegetables in a deep bowl.
2. Horseradish root is grated and added to vegetables. The mixture is crushed until juice appears.
3. Brine is boiled from water, salt, sugar, pepper and a vegetable mixture is poured into it.
4. They put oppression on top. After 10-12 hours, the cabbage will be ready.

With garlic

This appetizer has a light garlic aroma and a savory taste.

Reference. Iodized salt is not used - it softens the structure of vegetables, makes them slippery and unsuitable for consumption.

Ingredients:

• cabbage - 1 kg;
• carrots - 1 pc.;
• sunflower oil - 100 ml;
• sugar - 15 g;
• salt - 25 g;
• apple cider vinegar - 50 ml;
• water - 0.5 l;
• garlic - 2 cloves.

Preparation:

1. Chopped vegetables are mixed with garlic, passed through a press.
2. Brine is boiled from water, sugar, salt and oil, vinegar is poured.
3. Vegetables are poured with boiling liquid and put on oppression. The snack will be ready in 5-6 hours.

With honey

Our great-grandmothers also used this recipe. Instead of sugar, honey was added to the brine.

Ingredients:

• white cabbage - 3 kg;
• carrots - 3 pcs.;
• water - 1 l;
• salt - 60 g;
• honey - 2 tbsp. l.

Preparation:

1. Chop cabbage and carrots and crush them with your hands. The mixture is transferred to a saucepan.
2. Pour salt into boiling water, stir until completely dissolved. Cool to + 40 ° C and dissolve honey in brine.
3. Vegetables are poured with prepared brine and put under oppression for 5-6 days.

Features of storing salted cabbage

Salted cabbage retains crispness and does not grow moldy, but brine does not become cloudy at a temperature of + 1 ... + 5 ° C and an air humidity of 80-90%. In such conditions, the product is stored for 6-8 months.

At temperatures above + 5 ° C, fermentation continues, and the taste of the workpiece deteriorates.

Salted cabbage is transferred to clean glass jars and placed in the refrigerator (if space permits), on a glazed balcony or in a cellar. Also, the workpiece is packaged in portions in cellophane bags and placed in the freezer. The structure and taste of cabbage do not change when frozen.

Tips from experienced housewives

To keep salted cabbage longer and not change color, texture and taste, take note of the recommendations of the hostesses:

1. For pickling, take dense, rounded heads of cabbage - they are much juicier than flattened ones.
2. Heads of cabbage, slightly nailed by frost, are suitable for pickling and salting. They contain the maximum amount of sugar, and the taste of the snack is excellent.
3. For quick salting, vegetables are poured with hot brine.
4. Sugar softens the leaf structure a little, so it is important not to overexpose food in a warm place.
5. Salted cabbage is cut in different ways: in chunks, thick or thin strips. However, large pieces with dry salting ferment longer, it is advisable to fill them with hot brine.
6. The surface of the workpiece must be covered with brine, otherwise the cabbage will darken.
7. Remove the darkened top layer and stir the vegetables upwards.
8. The finished product is placed in glass jars and placed in the cold.
9. Instead of enamel, use an earthen or glass container.
10. Bay leaves and sprigs of herbs are placed on the bottom of the container.

Conclusion

Dry salted cabbage with salt is a classic recipe in our country. However, earlier salt was not put into cabbage, but a sauerkraut fermented product was prepared with the addition of berries and water.

The recipes have evolved over time.Now salted cabbage is prepared with the addition of sugar, table or apple cider vinegar, bay leaves and spices. Instead of wooden barrels, enamel, glass, or earthen pots are used.