How to salt spicy cabbage for the winter: popular recipes and useful recommendations

Spicy cabbage is a simple and tasty appetizer that will brighten your everyday and festive table. How to salt spicy cabbage? We offer a variety of recipes that will be useful to any housewife.

How to pickle spicy cabbage

The main similarity of various recipes for salting cabbage is the presence of ingredients:

• cabbage;
• garlic;
• water;
• salt.

These four ingredients should be handy when preparing a hot snack for the winter.

In korean

When cooking spicy cabbage in Korean, you will need:

• vegetable oil - 100 ml;
• carrots - 1 pc.;
• white cabbage - 1 kg;
• water - 1.5 l;
• garlic - 1 head;
• soy sauce - 2 tbsp l .;
• salt - 2 tbsp. l .;
• ground chili - 1.5 tbsp. l .;
• sugar - 1 tbsp. l .;
• cloves - 3 pcs.;
• vinegar - 1 tbsp. l.

Coarsely chop the cabbage, grate the carrots on a coarse grater. The garlic is cut into thin small slices. All ingredients are packed tightly in even layers.

Next, prepare the marinade: pour water into a saucepan and add soy sauce, salt, vinegar, sugar, chili powder, cloves and vegetable oil. All components are mixed and the marinade is brought to a boil over medium heat. After cooking, the cloves are removed from it.

Prepared vegetables are poured with hot marinade and wait for the dish to cool down. Only then is it put in the refrigerator overnight.

In the morning, a spicy Korean snack will be ready.

In Georgian

For cooking spicy cabbage in Georgian they prepare:

• 3 kg of white cabbage;
• 1.5 kg of beets;
• 3 pcs. red hot pepper;
• 2 bunches of leaf celery
• 2 heads of garlic;
• 3 tbsp. l. with top salt;
• 2 liters of water.

They choose small heads of cabbage, since large ones can crumble when cutting, sweet and bright beets, which will give the appetizer an appetizing color.

First, a brine is made: water is boiled in a saucepan and salt is dissolved in it. The dish needs a cold pickle, so they wait until it cools down.

Important! In the course of further cooking, you will have to add salt, since it is absorbed by the cabbage leaves.

The cabbage, together with the stalk, is cut into small pieces. If, nevertheless, they took a small head of cabbage, cut it in half, and then each half into three equal parts.

Beets are cut into thin circles. Peel the garlic and cut the slices into two equal parts - so it will give the dish more flavor. Pepper is cleaned from leaves and seeds and cut into rings.

Take a deep bowl for pickles - a large saucepan or jar. Put all the vegetables in the container in layers in the following order:

• beet;
• pieces of cabbage;
• beet;
• garlic;
• pepper rings;
• pre-mashed celery;
• beet.

Vegetables are poured with cold brine and covered with a lid. The dish is allowed to brew for 3-5 days.... The result is a fragrant snack in bright brine.

Take a note:

Salted Crispy Cabbage Recipes in Brine

Kvasim cabbage according to grandma's recipe

Delicious sauerkraut recipes without vinegar

With hot pepper

This salted spicy kale recipe is for the savory snack lovers.

Prepare the following ingredients:

• medium sized cabbage - 3 forks;
• carrots - 2 pcs.;
• garlic - 2 heads;
• hot pepper - 8-10 pods;
• black pepper to taste;
• water - 6 l;
• salt - 1 tbsp.;
• sugar - 0.5 tbsp.;
• vinegar - 60 ml.

First, the brine is prepared: water is poured into a saucepan, sugar and salt are added. They wait for the water to boil, turn off the stove and let it cool. 60 ml of vinegar are added. This amount is enough for 4 cans of 3 liters.

Grate the carrots on a coarse grater, cut the pepper into several equal parts, cut the garlic and cabbage into pieces.

Vegetables with black pepper are packed tightly in jars. Filled jars are poured to the top with brine and covered with iron lids. Leave for 2-3 days at room temperature. The remaining brine is periodically topped up.

Then the lids are changed to plastic ones and the jars are removed to the cellar or refrigerator.... It is recommended to open them in 2-3 weeks.

Read also:

Delicious pickled red cabbage recipes

Cauliflower salad for the winter in jars

With beets and horseradish

For cooking you will need:

• cabbage - 2 kg;
• parsley - 100 g;
• salt - 50 g;
• water - 1 l;
• sugar - 50 g;
• beets - 100 g;
• garlic - 2 cloves;
• horseradish - 1 pc.

Beets are peeled and grated on a coarse grater. Peel the garlic and chop it finely. The head of cabbage is cut into four equal parts, the stump is cut out. The cut parts are randomly ground.

In a deep saucepan, put the cabbage in the bottom layer, then the beets, lay out the parsley sprigs and sprinkle everything with garlic. If there is still room in the pan, repeat the layers until the container is full to the brim.

Prepare the marinade: pour water into a separate container, add salt, sugar and put horseradish. The marinade is brought to a boil, allowed to cool and added to a saucepan with vegetables.

The cooked appetizer with beets and horseradish is left to infuse for 2-3 days, and then taken out to a cold room or cellar. After 2 weeks, the preparation is eaten.

Storage features

Pickled appetizer in a cold room is stored all winter... It is better to distribute it in large banks and keep it on the balcony or in the cellar.

It is recommended to store pickled cabbage at a temperature not exceeding 0 ° С... The colder, the longer the workpiece will remain usable. To prevent mold, a piece of cloth dipped in alcohol solution is placed on top.

Output

There are several ways to salt spicy cabbage. Additives in the form of carrots, beets, horseradish and hot peppers will help diversify the taste. Such a snack is stored all winter, if you put the jars in the cellar and observe the temperature regime.