Simple, quick and very tasty recipes for salting cabbage for the winter

Salting cabbage for the winter is the easiest and most reliable way to preserve the harvest. Salt and lactic acid are natural preservatives during storage. They protect the product from spoilage, prevent the development of harmful microorganisms and give the salting a special taste.

There are a huge number of options for how to salt cabbage for the winter at home. But to make it tasty and crispy, you need to take into account certain subtleties: choose the right head of cabbage, strictly follow the process technology.

Which cabbage is suitable for making pickles for the winter: selection and preparation

White cabbage varieties are suitable for salting for the winter. The best fork is the one that has matured the longest in the garden. He has accumulated more sugar for fermentation.

Important. Early varieties are not suitable for pickling. They are low in sugar and the leaves are too tender. In the process of fermentation, such cabbage becomes soft and tasteless, the crunchy effect disappears.

Mid-season varieties are also suitable for salting. They have firmer forks and ample sugar content. They are grown in central Russia and in the northern regions, where cabbage has time to mature in 130 days. The best varieties and hybrids suitable for salting: Slava 1305, Gift, Belorusskaya, Menza F1, Dobrovodskaya.

Late ripening varieties are ideal for pickling. They have dense, crunchy forks that are packed with a lot of sugar. This cabbage is grown in the south and central regions of Russia. The growing season is 150-180 days.

The best varieties and hybrids: Moscow late, Kharkov winter, Valentina F1, Snow White, Mara.

Large white heads of cabbage are chosen for salting. It is the white leaves that contain the sugar needed for fermentation. Green heads of cabbage are not suitable for harvesting.

Council. The forks are checked for tightness by squeezing it with your hands. If you hear a crunch, then this head of cabbage is suitable for pickling. The density of the head of cabbage determines the quality of the final product: the harder it is, the more crunchy the salted cabbage will be.

Also, the head of cabbage is tasted. Cabbage should not be bitter. If it is juicy and sweet, then salty will be delicious.

I remove the top 2-3 leaves from the selected heads of cabbage - they are usually dirty and scratched. The forks are washed with running water and dried with a paper towel. Cut into 2-4 pieces so that it is convenient to chop. Grind with a knife or a special shredder. The cabbage stump is not used, since harmful substances accumulate in it.

Delicious salting recipes for the winter

Consider recipes salting cabbage for the winter, for which it is prepared simply, quickly and tasty.

Salting cabbage in a quick way

This is an easy, popular way to make kale quickly.

Ingredients:

• white cabbage - 2.5 kg;
• carrots - 1 pc.;
• salt - 2 tbsp. l .;
• sugar - 2 tbsp. l .;
• water - 1.5 l.

The head of cabbage is chopped into thin strips, the carrots are grated on a coarse grater, everything is thoroughly mixed. You don't need to crush such cabbage.

The mixed vegetables are placed in a glass jar, filling up to the neck. Pour salt and sugar on top. Pour in water. For water to enter as much as possible, cabbage pierce to the bottom with a wooden skewer... The water should cover it completely.

The jar is covered with a plastic lid and placed in a deep bowl. So leave for 2-3 days at room temperature.To prevent the cabbage from turning out bitter, it is periodically pierced with a wooden skewer, releasing the accumulated gas.

Council. Make sure that the brine covers the cabbage completely. If it is not on the surface, add fresh brine to the jar.

After 3 days, the finished product is covered with a lid. Store in the refrigerator.

Any spices are added to the cabbage to taste: bay leaf, dill, coriander, peppercorns, etc.

Spicy Ambassador

The spices added to the cabbage will give it a spicy flavor and aroma.

Ingredients:

• white cabbage - 300 g;
• carrots - 200 g;
• onions - 3 pcs.;
• garlic - 2-3 cloves;
• salt - 2 tsp;
• sugar - 0.5 tbsp. l .;
• vinegar 9% - 1.5 tbsp. l .;
• water - 0.5 l;
• peppercorns - 15 pcs.;
• bay leaf - 3 pcs.;
• hot pepper - 1 pod.

Forks are chopped with a knife or shredder into strips, carrots are grated, onions are cut into rings. The sterilized jar is filled with layers: part of the cabbage so that it covers the bottom of the can, then part of the carrots so that it covers the cabbage, then part of the onion so that it covers the carrots. Thus, the entire can is filled. Garlic, cut into slices, is laid out in the last layer.

Prepare a brine: pour sugar and salt, peppercorns, bay leaves into a saucepan with water, add a pod of hot pepper. Bring to a boil and boil for 1 minute.

Then vinegar is poured into the jar and poured hot on top marinade.

Council. If you like a savory snack, add hot brine peppers to a jar of cabbage.

The jar is closed with a lid and left for 12 hours at room temperature. Then put it in the refrigerator. In a day, the tasty, crispy cabbage is ready to eat.

With garlic and pepper

The taste of cabbage in combination with garlic and pepper is rich and spicy.

Ingredients:

• cabbage - 800 g;
• carrots - 3 pcs.;
• sweet red pepper - 2 pcs.;
• garlic - 6 cloves;
• salt - 2 tbsp. l .;
• sugar - 200 g;
• vinegar 9% - 200 ml;
• water - 1 l.

This amount of products will require 3 750 ml cans.

Forks are chopped, carrots are rubbed on a coarse grater, pepper is cut into strips, everything is thoroughly mixed. The sterilized jars are half filled with the resulting mass and 2 cloves of garlic are added on top. Then vegetables are reported, pressing them down with your fingers.

Prepare the marinade: pour vinegar into a pot of water, add sugar and salt, bring to a boil.

Vegetables are poured with hot marinade.

Council. If desired, vegetable oil can be added to the marinade - 100 ml per 800 g of cabbage.

Banks are closed with sterilized lids, left to cool completely. Put in the refrigerator for storage. In a day, the product is ready for use.

With dill seeds

Dill seeds will give the cabbage a piquant taste and aroma.

For cooking you will need:

• white cabbage - 2 kg;
• carrots - 2 pcs.;
• dried dill seeds - 120 g;
• pod of red pepper - 1 pc .;
• salt - 90 g;
• sugar - 80 g;
• water - 2 l;
• vegetable oil - 150 ml;
• parsley and dill to taste.

Chop cabbage, greens and peppers, grate carrots on a medium grater. Prepared vegetables and herbs are placed in an enamel pan and mixed thoroughly.

Prepare the marinade: pour salt, sugar into the water, pour in vegetable oil. Put on fire. Before boiling, dill seeds are poured into the brine.

Vegetables are poured with boiling brine, pressed down with oppression and left for 2 days at room temperature. Then they are laid out in banks. The finished product is placed in the refrigerator for long-term storage.

With beets

Thanks to the addition of beets, the cabbage acquires a pleasant raspberry color and a slight sweetish aftertaste.

Ingredients:

• white cabbage - 3 kg;
• beets - 2 pcs.;
• salt - 2 tbsp. l .;
• sugar - 1 tbsp. l .;
• water - 1.5 l.

The cabbage is chopped into thin strips. Beets are chopped on a coarse grater or a grater for Korean carrots. The vegetables are mixed and placed in jars.

Salt and sugar are diluted in warm water and the workpiece is poured with the resulting brine. In order for the water to fill the jars completely, the vegetables are pierced with a wooden skewer.Jars are covered and placed in bowls. Leave at room temperature for 3 days. Vegetables are periodically pierced with a wooden skewer to release air. Then closed with plastic lids and stored in the refrigerator.

With cranberries

After adding cranberries the cabbage is crispy and juicy. It contains a large amount of vitamin C.

For cooking you will need:

• white cabbage - 5 kg;
• carrots - 5 pcs.;
• cranberries - 200 g;
• bay leaf - 5 pcs.;
• black peppercorns - 15 pcs.;
• salt - 150 g.

Forks are chopped into strips, carrots are rubbed on a grater. Vegetables are laid out in an enamel container, mixed with cranberries, covered with salt, pepper and bay leaf are added. Mix everything thoroughly, cover with a plate on top. Press down with oppression.

The juice released from the cabbage should cover it completely. The container with the product is placed in a dark place for 3 days, stirring occasionally to release the gas. Then the finished product is laid out in jars and put into a refrigerator or cellar for a long storage.

Cabbage "Three days"

With this method of harvesting, a maximum of nutrients are preserved in cabbage.

For a three-liter jar you will need:

• white cabbage - 1 small head of cabbage;
• carrots - 1 pc.;
• water - 1 l;
• salt - 1 tbsp l .;
• sugar - 1 tbsp. l.

Head of cabbage is chopped and mixed with grated carrots. Put in a three-liter jar. Prepare the brine: boil water along with salt and sugar. Vegetables are poured with hot brine. The jar is placed in a deep bowl. Leave for 3 days at room temperature. To remove gas, vegetables are periodically pierced with a wooden stick. After 3 days the product is ready for use. Store it in the refrigerator.

In a cold way

Cold-harvested cabbage retains its natural taste, texture and aroma.

Required Ingredients:

• white cabbage - 1 kg;
• carrots - 1 pc.;
• garlic - 3 cloves;
• vegetable oil - 50 ml;
• salt - 100 g;
• sugar - 50 g;
• black peppercorns - 5 pcs.;
• vinegar 9% - 50 ml;
• water - 0.3 l.

The forks are chopped into strips. Carrots are rubbed on a coarse grater.

Prepare the brine: mix salt, sugar, vegetable oil and vinegar, add water brought to a boil. Chop the garlic and add it to the brine.

Cabbage and carrots are mixed in a container, rubbing with your hands so that the juice stands out. Then pour in chilled brine. Cover the top with a lid on which oppression is installed.

The workpiece is left at room temperature for 2 hours. After 2 hours, it is stirred and left under the lid for 7 hours.

The finished product is transferred to jars and stored in the refrigerator.

Hot way

One of the quickest ways to get a finished product.

For cooking you will need:

• white cabbage - 300 g;
• carrots - 100 g;
• Bulgarian pepper - 100 g;
• sea ​​salt - 1 tbsp l .;
• sugar - 2 tbsp. l .;
• water - 1 l.

The head of cabbage is chopped, the carrots are grated, the pepper is cut into strips. The vegetables are mixed and placed in sterilized jars.

Prepare the brine: boil water with salt and sugar for 3 minutes. Vegetables are poured with hot brine.

In a day, the product is completely ready for use. Store it in the refrigerator.

Tips from experienced housewives

Experienced housewives advise for salting:

• choose heads of cabbage with a rounded shape, with flattened ends - they contain more sugar;
• use coarse salt without additives;
• so that the cabbage does not become bitter, pierce it or stir it with a wooden spoon;
• do not add a lot of carrots, as it can soften the cabbage - one small carrot is enough for a small head of cabbage (2 kg);
• use wooden barrels, tubs, or enamelled utensils, not metal coated utensils.

According to the lunar calendar, cabbage will turn out delicious and crispy if you pick it up 5-6 days after the new moon. A waning and full moon can lead to rapid softening and oxidation of the product.

The optimum storage temperature for salted cabbage is 0 ... + 4 ° С.Therefore, it is recommended to store it in a cellar or refrigerator. Do not store workpieces near a battery or other heat source.

Conclusion

Salted cabbage is delicious and healthy. It is served just like that or seasoned with oil and herbs, added to soups, salads and pies.

To make the finished product tasty and crisp, mid-season or late white cabbage is chosen for salting for the winter. To give it a piquant taste, add other vegetables (carrots, peppers, beets), berries and spices. Store workpieces in the basement, cellar or refrigerator.