DIY blanks: is it possible to salt savoy cabbage for the winter and how to do it right

Savoy cabbage is a vegetable that combines the rich aroma and tenderness of lettuce leaves. It contains a large amount of vitamins (especially K and C) and minerals, strengthens teeth, improves immunity, and eliminates vitamin deficiency. Salting a vegetable for the winter allows you to preserve the maximum amount of useful properties.

We offer several recipes for salting savoy cabbage.

Is it possible to salt savoy cabbage for the winter

There is an opinion that salting a vegetable for the winter is impossible because of the delicate leaves, which spread and lose their crunch. The reason for this problem lies in the wrong choice and preparation of ingredients or an unsuccessful recipe. If all the nuances of the preparation are observed, the winter salad will delight you with an amazing taste..

Before choosing a recipe, it is important to understand the cooking technology. When salted, vegetables are in a salt solution concentration of 10% and above. This leads to the death of most microorganisms.

Fermentation is based on the fermentation of products.caused by the action of special microorganisms. Salt in this case enhances the taste.

When pickling vegetables are poured with brine, which includes a preservative, usually vinegar. Salt doesn't really matter here either.

Advantages and disadvantages of salting

Salting is a common way of preparing vegetables for the winter.... Its main advantages:

1. Vinegar and other preservatives are not added to the jars, so this preparation is allowed even for children.
2. When preserving with salt, heat treatment is often not used. The structure of nutrients is not disturbed, vegetables retain vitamins and minerals.
3. The cabbage stays crisp and doesn't fall apart.
4. Vegetables emit a lot of juice, in which they are preserved and acquire a new, special taste.

Like all preservation methods, salting has its drawbacks:

1. Due to the large amount of salt, such products are contraindicated in hypertension, kidney disease.
2. In comparison with pickled cabbage canned in vinegar, it is not stored for long - no more than 8 months.

Take a note:

Features of pickling cucumbers for the winter in a barrel

How to properly salt onions for the winter in jars

Methods for salting red cabbage for the winter

Selection and preparation of heads

For a tasty and crispy snack that won't go bad during the winter, it is important to choose the heads of cabbage correctly:

1. Late varieties are best suited for salting. They have coarser leaves that become softer, but do not soften when harvested and last longer.
2. It is better to choose heads of cabbage weighing at least 0.5 kg. Regardless of their size, the stumps will be approximately the same, so it is more profitable to take large specimens.
3. The heads of cabbage should not be frozen, otherwise they will not be stored for a long time.
4. It is important that the top leaves are on the cabbage. If they are not there, most likely they were cut off because they were frozen or were infected.
5. The vegetable should be free of rotten, dark spots, damage and signs of disease. This negatively affects the shelf life and taste of the finished product.
6. The leaves should not have holes. They indicate the presence of caterpillars inside the head of cabbage.
7. Dirt between the leaves indicates non-compliance with the harvesting technology, which will negatively affect the shelf life of the product.

To prepare Savoy cabbage for pickling, well washed under running water, cleaned of the upper leaves, remove the stump.

Selection of containers

It is convenient to add food for the winter in a large container... Commonly used are enamelled pots and buckets, wooden barrels and tubs, glass trays and jars.

It is better to store the salad in small containers with lids.

Important! Non-enamelled metal and plastic containers are not suitable: salted cabbage juice reacts with these materials, which leads to the release of harmful compounds. They not only spoil the taste of the dish, but also have a bad effect on health.

Additional ingredients

Common rock salt is suitable for salting.... Its iodized counterpart helps to soften the cabbage. Fine salt "Extra" is also added, but it is easy to oversalt the dish with it.

Herbs and spices go well with vegetables: currant leaves, cherries, horseradish, dill umbrellas, black and allspice peas.

Other vegetables are sometimes used. There are recipes with bell and hot peppers, celery, carrots.

How to pickle savoy cabbage: the classic way

The classic recipe includes a minimum of ingredients. Many people will like the taste of such a snack.

Will need:

• cabbage - 3 heads of cabbage;
• water - 5 l;
• salt - 10 tbsp. l.

Optionally add to the recipe any spices and herbs.

How to pickle cabbage:

1. The heads of cabbage are washed and cut into 4 pieces.
2. The water is brought to a boil, salt is poured out and boiled again until it is completely dissolved. At the same stage, other herbs and spices are added as desired.
3. The brine is left to cool completely at room temperature.
4. The cabbage is placed in a container and filled with brine. A wooden circle is placed on top and oppression is set so that the vegetable is completely covered with liquid.

The workpiece is left indoors at room temperature for 3 days... Then they are laid out in jars, covered with nylon lids and stored in a cool place.

Note! Coriander goes well with cabbage. It gives the appetizer a spicy flavor and oriental flavor.

Recipe variations

There are many recipes for pickling vegetables. They include different ingredients and spices, but the principle of preparation remains the same.

Council. When trying an unverified recipe for the first time, it's best to pickle a small amount of cabbage. If the dish is successful, the salad is prepared in larger quantities.

Sauerkraut with dill

This dish has a more interesting and rich taste. Many housewives supplement the snack with fruit tree leaves.

Ingredients:

• cabbage - 5 kg;
• salt - 5 tbsp. l .;
• dill - 2 bunches;
• dill seeds - 2 tbsp. l .;
• currant leaves - 6 pcs.;
• cherry leaves - 6 pcs.

How to cook:

1. The cabbage is washed, the top leaves are removed, but not thrown away. They are washed thoroughly and set aside. The stump is cut out and thrown away.
2. The vegetable is cut into large squares or finely chopped.
3. Currant and cherry leaves are washed. The dill is washed and finely chopped.
4. Chopped cabbage, dill and its seeds, leaves of fruit trees are mixed in a wide container or right on the table. All ingredients are crumpled until juice comes out.
5. The components are transferred to a salting container, carefully tamping. Oppression is installed on top.

It takes 2-3 days for salting... Then the salad is laid out in jars and covered with nylon lids.

Note! Store-bought cabbage stump is not recommended to be eaten or given to children. It is in it that harmful substances accumulate from the means with which the culture is processed when grown on an industrial scale.

With broccoli

Broccoli is a type of cauliflower. It is no less useful than the Savoyard.

Ingredients:

• Savoy cabbage - 2 kg;
• broccoli - 1 kg;
• water - 5 l;
• salt - 10 tbsp. l.

If desired, add cherry leaves, currants, horseradish. Suitable spices are coriander, hot red pepper, mustard seeds.

Cooking method:

1. Savoy cabbage is washed, cleaned of the upper leaves, cut into large squares. The broccoli is washed, the coarse part is cut off and disassembled into small inflorescences.
2. The vegetables are mixed and placed in a salting container. Some housewives alternate vegetables. In both cases, the mixture is tamped tightly.
3. Prepare the brine: add salt to the water, bring to a boil and leave to cool completely.
4. The cabbage is poured with brine. A wooden circle is installed on top and oppression so that the liquid completely covers the vegetables.

In this form, the snack is left at room temperature for 3-4 days, then laid out in jars and poured with brine. Store in the refrigerator under nylon lids.

With sauce

This is a ready-made juicy salad that will take pride of place on the festive table and will become a favorite dish even for the most demanding gourmets.

Savoy cabbage in a sweet sauce has a milder taste.

Ingredients:

• cabbage - 3 heads of cabbage;
• water - 6 l;
• salt - 12 tbsp. l. without a slide;
• ground coriander seeds - 2 tbsp. l .;
• Bulgarian red pepper - 9 pcs.;
• garlic - 3 heads.

Freshly ground coriander is more suitable for this recipe. It is bought in beans and then ground in a coffee grinder or pepper shaker.

How to cook:

1. The cabbage is washed and peeled from the upper leaves. Then cut into 4-8 pieces, depending on the size of the head.
2. Prepare the brine: bring the water to a boil and dissolve 10 tbsp. l. salt. When the liquid has cooled, the vegetable is poured over it. A wooden circle and oppression are installed on top.
3. They ferment a snack for 3 days, then take it out of the brine. The liquid is not poured out.
4. Peel the garlic, wash the pepper, remove the seeds, cut into several parts. The spices are ground in a meat grinder or blender and added to the cabbage.
5. Pour in the remaining salt and coriander. All are mixed thoroughly.
6. Each cabbage leaf is coated with sauce without dividing. Then they are placed back in the brine, a wooden circle is placed on top and oppression.

Such an appetizer is prepared for 2 days at room temperature... Then it is laid out in jars with nylon lids and stored in the refrigerator.

Read also:

How to salt hot pepper for the winter without sterilization

Simple and tasty broccoli blanks for the winter

The second recipe will appeal to lovers of spicy... This is a spicy appetizer with hot, sweet peppers and garlic.

Ingredients:

• Savoy cabbage - 3 heads of cabbage;
• water - 5 l;
• salt - 12 tbsp. l .;
• bell pepper - 9 pcs.;
• hot red pepper - 10 pods;
• garlic - 30 cloves;
• fresh cilantro - 2 bunches.

If desired, add ground coriander instead of cilantro.

Cooking method:

1. The cabbage is washed in cool water and the top leaves are removed. Each head of cabbage is cut in half, and each half is cut into 3 parts. The resulting pieces are not disassembled into leaves.
2. Dissolve 10 tbsp in boiling water. l. salt. The mixture is cooled to room temperature.
3. The cabbage is placed in a pickling container and poured with brine. A wooden circle and oppression are installed on top. In this form, the snack is left for 3 days.
4. Peel the garlic. Bell peppers are washed, peeled from seeds and cut into several pieces. The hot pepper pods are cut in half. To make the taste softer, they are stripped of seeds.
5. Vegetables and cilantro leaves are passed through a meat grinder. The remaining salt is added to the mixture.
6. Salted leaves are removed from the brine. Each is coated with a garlic-pepper mixture.
7. The vegetables are put back in the brine, the oppression is set.

In this form the product is left at room temperature for 2-3 days... Then they are laid out in jars with nylon lids. Store in a cool place.

Note! It is important that the pepper dressing is very salty, otherwise it will turn sour.

Terms and conditions of storage of blanks

Salted Savoy cabbage can be stored for up to 8 months in the refrigerator, cellar or balcony in winter. Mold sometimes appears on the salad, which must be removed.

Council. To prevent fungus from forming, mustard is added to the appetizer.

Conclusion

Savoy cabbage is a delicious and healthy vegetable with delicate leaves and rich aroma that will help to cope with vitamin deficiency in the cold season.

To get high-quality salting, it is important to choose the right ingredients and follow the cooking technology. Then the leaves will not soften, but will turn out delicious and crispy.