The simplest and most delicious recipes for salted crispy cabbage in brine for the winter

Crispy cabbage pieces in brine are healthy pickles for the winter. Such a preparation is eaten as a salad, added to various dishes, and stuffing for pies is made from it. This product supports immunity during the cold season. Another big plus of salting is the ease of preparation. How to pickle cabbage quickly and tasty?

Selection and preparation of cabbage for salting

The taste of the finished dish is influenced by the ripening period and the type of vegetable... Usually, housewives salt cabbage for future use and strive to preserve it for several months.

Key recommendations:

• choose late or mid-season, early varieties are not suitable for salting;
• an important factor is juiciness, a dryish vegetable will not taste good;
• the head of cabbage should be elastic and dense;
• frozen heads of cabbage are not salted;
• to determine suitability for salting, the head of cabbage is squeezed - if there is a characteristic crunch, then it is suitable.

How to pickle crispy cabbage in brine

Only the best heads of cabbage are chosen for salting.

Important! To crunch the cabbage, it is not crumpled.

For cooking in a three-liter jar you will need:

• cabbage - 2 kg;
• carrots - 400 g;
• allspice or black pepper - 4-6 peas;
• water - 1.5 l;
• salt - 2 tbsp. l .;
• sugar - 2 tbsp. l .;
• bay leaf - 7-10 pcs.

The classic pickle recipe:

1. Sugar and salt are dissolved in boiled or filtered water.
2. The upper leaves and those that have withered are removed from the head of cabbage.
3. The cabbage is cut and the carrots are rubbed.
4. Vegetables are mixed and placed in a clean jar, tamping slightly. Allspice peas and 2-4 bay leaves are placed about every 5-7 cm.
5. The brine is poured into the jar so that it completely covers the contents of the jar.
6. The container is covered with several layers of gauze.
7. The jar is placed in a bowl, as during fermentation the brine will begin to rise and overflow.
8. The cabbage is kept at room temperature for three days. It is important that the contents of the jar are constantly covered with brine.
9. Every day the cabbage is pierced with a thin stick to remove air bubbles.

After cooking, the cabbage is stored in the refrigerator.

It can be useful:

What to do if sauerkraut has become slimy

Why sauerkraut is soft and not crunchy

How to remove bitterness from sauerkraut and why it appears

Recipe variations

In addition to the classic recipe, there are many other interesting ways salt the cabbage in a jar.

Quick cooking

This way of cooking suitable for a family dinner, as the product will be ready in an hour.

Ingredients:

• cabbage - 2 kg;
• carrots - 0.5 kg;
• garlic - 6 cloves.

Pickle for sauerkraut:

• salt - 2 tbsp. l .;
• sugar - 3 tbsp. l .;
• vinegar - 100 ml;
• sunflower oil - 200 ml.

The head of cabbage is cut into small strips, the garlic is cut into plates, the carrot is rubbed on a coarse grater. At the same time, they put water on the fire. When it boils, add sugar and salt. After 2-3 minutes, pour in vinegar. Remove from heat, slowly pour in oil and stir.

The vegetables are tamped tightly into the jar. Scald with the marinade removed from the heat, and then pour in the remaining brine. The jar is left until it cools down at room temperature, after which it is placed in the refrigerator.

Hot brine

The hot brine snack is prepared for three days. You will need 1 kg of cabbage, 5 allspice peas, 300 g carrots, 3 tbsp. l.table vinegar, 1 liter of water, 5 bay leaves, 1 tbsp. l. sugar and salt.

Cooking process:

1. The cabbage is chopped, keeping the length of the straws 5-8 cm. The carrots are rubbed. All are mixed and crumpled until juice appears.
2. Vegetables are packed tightly in jars. Put pepper and bay leaves on top.
3. Salt and sugar are poured into hot water. When everything is dissolved, the brine is poured into the jars.
4. Banks are covered with a rag or gauze and tightened with an elastic band. So the salad will receive the required amount of oxygen, and the liquid will be easily released when it rises.
5. The jars are placed in a bowl and left in the kitchen for three days.

With cold tap water

Place the shredded cabbage in a large container... One carrot is rubbed there and everything is mixed. You cannot grind or crush vegetables. Everything is transferred to a jar, add 2 tbsp. l. salt and collect cold water from the tap. The jar is covered with a lid, but not tightly so that the resulting gases can escape.

During fermentation, cabbage is stored at room temperature. Twice a day it is pierced with a stick to remove gas.

After two days add 2 tbsp. l. Sahara... The next day the snack is ready. Store it in the refrigerator.

With green tomatoes

Such ingredients are required:

• cabbage - 2 kg;
• tomatoes - 1 kg;
• salt - 70 g;
• pepper, celery, currant leaves and dill - to taste.

The cabbage is cut, small tomatoes are left intact, large ones are cut in half. Transfer the vegetables to a large bowl and add salt. Place celery, dill and leaves on top. This is done in three layers.

Cover the resulting salad with several layers of gauze and set the load. After 4 days, the snack is transferred to jars and sent to the refrigerator.

With cranberries

According to this recipe, cabbage is cooked for a relatively long time - from 7 to 10 days. The finished snack is stored in the refrigerator for 3-4 months.

Required Ingredients:

• cabbage - 2.5 kg;
• carrots - 1 kg;
• cranberries - 200 g;
• sugar - 3 tbsp. l .;
• salt - 3 tbsp. l.

Cooking method:

1. Heads of cabbage are cut, carrots are rubbed on a coarse grater.
2. Place the cabbage in a large saucepan or bowl. Pour salt and sugar.
3. Carrots are introduced and everything is mixed.
4. At the bottom of the container, where the blank will be, lay out whole cabbage leaves.
5. Pour half of the prepared salad and lay a layer of cranberries. After that, add the remaining vegetables.
6. Top everything is covered with cabbage leaves. They will not allow the dish to darken over time.
7. The container is covered with a lid and placed in the refrigerator for 7-10 days.

With beets

This recipe is also called cabbage in Georgian.

Cooking process:

1. 1 liter of water is poured into a saucepan, 2 tbsp. l. salt and sent to the fire.
2. While the water is boiling, 1 kg of cabbage is cut into cubes, 400 g of beets - in slices, 60 g of garlic - in small slices, one hot pepper - in rings, 50 g of celery - in large.
3. They put everything in a jar in the following sequence: beets, cabbage, garlic, pepper, celery. Layers are repeated until the jar is full.
4. Boiling water is poured into a jar.
5. The container is covered with a plate and the load is placed on top.
6. After cooling, the snack is ready.

Read also:

What to do if there is little brine in sauerkraut

Why sauerkraut turns dark and what to do

With vinegar

This is the easiest cooking recipe.

How they cook:

1. 0.5 kg of carrots and 3 kg of cabbage are cut into small strips.
2. 2 liters of water are put on fire, after boiling, add 150 g of sugar and salt each, as well as 2 tbsp. l. 9% vinegar. After re-boiling, the gas is turned off.
3. Pour the cabbage with hot brine and mix.

After cooling, everything is sent to the refrigerator. The cabbage will be ready in a day.

Petrov-style salting

Required Ingredients:

• cabbage - 3 kg;
• carrots - 3 pcs.;
• garlic - 3 cloves;
• onions - 3 pcs.;
• water - 1.5 l;
• sugar - 1 tbsp.;
• salt - 3 tbsp. l .;
• sunflower oil - 300 ml;
• vinegar - 150 ml.

Cooking method:

1. Chop cabbage, onions and garlic, grate carrots. Everything is mixed and tamped. It is important not to crush the cabbage.
2. Pour in oil.
3. Salt and sugar are added to the water, sent to the fire.After boiling, add vinegar. The resulting marinade is poured over the salad.
4. Cover the container with gauze and leave at room temperature for three days.
5. Then everything is mixed and tightly laid out in banks.

With honey

Required Ingredients:

• cabbage - 1.5 kg;
• water - 1 l;
• chili pepper - 1 pc .;
• Bulgarian pepper - 0.5 kg;
• honey - 50 g.

All vegetables are cut except for chili peppers. He is left intact. The resulting salad is tightly placed in a glass jar.

After that, the marinade is prepared. Dissolve honey in warm water. Then the vegetables are poured with brine and left to ferment for three days in the kitchen.

Terms and conditions of storage of blanks

If sauerkraut is kept at temperatures above + 10 ° C, its shelf life is approximately 4-5 days. A snack stored at a temperature of + 6 ... + 8 ° C in plastic packaging can remain usable for 7-10 days.

It is best to store the product in the refrigerator, since the temperature there stably keeps within + 2 ... + 4 ° С... Under such conditions, cabbage retains its taste and useful qualities for 3 months.

Tips from experienced housewives

Experienced housewives recommend:

1. Before placing the chopped vegetables in the container, cover the bottom with whole cabbage leaves.
2. Tamp the cabbage very tightly so that juice appears. After that, cover with a plate or lid, and place the weight on top.
3. During fermentation, foam always appears, which must be removed. Its disappearance means that the product is ready.
4. Pierce the cabbage daily with a stick to release the gases formed during fermentation.

Vegetables must be completely covered with brine during the entire cooking period.... If there is too little liquid, add brine.

Important! Do not use iodized salt for salting.

After 3 days of fermentation, remove the top layer of cabbage, after which the workpiece is covered with a thin cloth and transferred to the refrigerator.

Conclusion

There are many options for making crispy salted cabbage, each with a different flavor. If you strictly adhere to the recipe, salting will turn out even for a novice housewife. For the snack to stand all winter, it is stored in the refrigerator.