How delicious and easy to pickle cabbage for the winter with quarters of cabbage

Salted, sauerkraut, pickled cabbage is a vitamin dish, a favorite snack at any time of the year. For those who do not like shredding cabbage for a long time, there are ways to salt it with quarters, large chunks and whole heads of cabbage. About blanks in quarters - read our article.

Why is the method of harvesting cabbage for the winter in quarters good?

Salting cabbage for the winter in quarters saves time and effort. Not all housewives are capable of shredding a huge number of heads of cabbage for the whole family. Cabbage in quarters is served as a separate dish and as a side dish. Looks beautiful on a festive table.

With this method pickled cabbage becomes especially crispy. Rich in vitamin C, it helps the body fight colds in winter and replenishes vitamin deficiencies in spring.

Choosing and preparing cabbage

Any pickles are tasty if the products are selected correctly.

For salting in chunks, medium-sized heads of late varieties are recommended. Vegetables are chosen dense, without damage. Before salting, remove the top green leaves and stump.

Container

Suitable for salting:

1. Wooden barrel. It has a number of advantages: environmentally friendly material passes the required amount of oxygen, which is important for salting; the material prevents the growth of bacteria; products acquire a bright taste and aroma. Manufacturers offer barrels ranging from 5 liters to 500 liters.
2. Glass jar... The most common and affordable packaging. For salting, take three or five-liter containers, without cracks and with an even neck. Depending on the recipe, they are sterilized or simply washed. Banks are stored in refrigerators or cellars. Convenient for long-term storage.
3. Enamelled saucepan. It is used in the cooking process. It is not recommended to store sauerkraut in such a container for a long time.

How to ferment cabbage in quarters - a classic recipe

Lovers of a tried-and-true classic recipe do not change tradition.

Ingredients, proportions:

• white cabbage - 2 heads of cabbage;
• carrots - 250 g.

For brine:

• boiled water - 2.5 liters;
• sugar - 4 tbsp. l .;
• salt - 2 tbsp. l.

Cooking instructions

1. Brine is prepared: sugar and salt are dissolved in boiled water.
2. One and a half head of cabbage is cut into 4-6 parts.
3. Carrots are grated on a coarse grater.
4. The remaining half of the head of cabbage is finely chopped and mixed with carrots.
5. A small layer of the chopped mixture is placed in a container. Above is a layer of quarters.
6. Repeat layers. Pour with brine and place the load.
7. They remove it after 4-5 days.
8. Cabbage is transferred to jars and poured with the same brine.

Recipe variations

A wide selection of vegetables, herbs and spices allows you to experiment. Chefs, housewives and just cooking lovers come up with new recipes and share them.

Spicy recipe with spices

Garlic and hot peppers help to salt the cabbage sharper.

Step by step recipe:

1. A small head of cabbage - 2 kg - is cut into several parts.
2. Cut two medium carrots into slices.
3. Three cloves of garlic are placed under the press.
4. Hot peppers are peeled from seeds and finely chopped.
5. Vegetables are placed in a salting container. Several bay leaves are placed between them.
6. The marinade is boiled: 1 l of water, 100 g of sugar, 60 g of salt, 2 tbsp. l. vinegar.
7. Vegetables are poured with hot, but not boiling water, marinade.
8. At room temperature, the vegetables should stand for two hours. Then put it in the refrigerator.
9. In a day, the dish is ready to eat.

Salted cabbage quarters with beetroot and horseradish

Beet gives the pickles a beautiful color and sweetish taste. In conjunction with horseradish the red cabbage leaf is especially crispy.

How to salt cabbage with beets and horseradish:

1. A head of cabbage weighing about 3.5 kg is cut into pieces.
2. Beets - 0.5 kg - washed, peeled and cut into bars.
3. Marinade: 2 liters of water, 0.5 tbsp. sugar, 0.5 tbsp. l. salt, 5 bay leaves, 4 cloves, 7 pcs. allspice. Allow to cool to room temperature.
4. Garlic - 4 cloves - passed through a press.
5. 2 horseradish roots are scrolled in a meat grinder.
6. All vegetables are mixed in one container and poured with cooled marinade. They put a load on top.
7. They are kept in a cold place for two days.
8. In winter, this blank is stored in the refrigerator.

With greens

Gourmet cabbage is obtained by adding dill, celery and other herbs to the recipe.

Cooking steps:

1. Two kilogram heads are divided into quarters.
2. Chop 40 g of parsley and celery.
3. Grate one medium carrot on a coarse grater.
4. A marinade is boiled in a saucepan: 80 g of sugar, 100 g of salt, 5 g of dill or caraway seeds are taken for 1 liter of water.
5. Pour vegetables and herbs with hot marinade.
6. After 3 days, they are transferred to a container for storage.

With corn

This unusual recipe is suitable for gourmets - sweet lovers. The corn snack is sweetish in taste.

We offer a recipe based on a small head of cabbage:

1. The cabbage is divided into quarters.
2. One carrot is cut into bars.
3. Separate the grains from two ears of corn.
4. Prepare the marinade: 0.5 l of water, 80 g of sugar, 60 g of salt.
5. Vegetables are laid out in layers in a container: cabbage, carrots, corn.
6. Pour with marinade.
7. After two days, they are transferred to a container for storage.

Pickled with vinegar (instant)

You can prepare delicious pickles in just a few hours - vinegar helps with this. If cooked in the evening, then in the morning the pickled cabbage is ready.

Instant Recipe:

1. One head of cabbage is cut into large pieces.
2. Chop three cloves of garlic and one carrot.
3. A brine is prepared in a saucepan: 300 ml of water, 40 g of sugar, 80 g of salt, 3 black peppercorns, 40 ml of vinegar.
4. Vegetables are placed in a large container. They are crumpled a little to form juice.
5. Pour in hot marinade.
6. A plate with a load is placed on top.
7. After a couple of hours, the load is removed and the vegetables are mixed.

After 6 hours, delicious fresh salting is ready for use.

Recipe "Petrovsky"

Favorite by many "Petrovsky" recipe has several options. Classic cabbage "Petrovsky" is marinated with cranberries. This berry imparts a sour taste to the entire dish. Such a workpiece is stored for a longer time.

Required Ingredients:

• cabbage - 1 kg;
• medium carrots - 2 pcs.;
• garlic - 3 cloves;
• onion - 1 head;
• vinegar 9% - 50 g;
• salt - 25 g;
• sugar - 100 g;
• cranberries - 50 g;
• sunflower oil - 100 ml;
• honey - 2 tbsp. l;
• water - 1l.

Step-by-step cooking recipe:

1. Cabbage is chopped, carrots are cut into strips.
2. The onion is cut into thin half rings. Each garlic clove is cut in half.
3. Vegetables are mixed in an enamel bowl.
4. Cranberries are washed and dried. Add to vegetables, spreading evenly.
5. In another container, boiled water is heated and honey is dissolved. Salt, sugar and sunflower oil are added.
6. Bring the marinade to a boil and refrigerate.
7. Vegetables are poured with cooled brine. Cover with gauze.
8. Put a wooden disk on top and put the load.
9. The cabbage is stirred for three days. The gauze is rinsed and wrung out. Try for readiness.
10. With a characteristic sour taste, cabbage is transferred to glass containers and stored in a cool place.

Terms and conditions of storage of such blanks

Sauerkraut make in large quantities and try to keep from autumn to summer.

This is possible under certain conditions:

1. Refrigerator. In an airtight container - 3 months.In an open bank - 10 days.
2. Cellar. The shelf life is up to 4 months.
3. Flat. At air temperatures above + 10 ° С - no more than 3 days. At temperatures from + 10 ° C to + 6 ° C, the shelf life does not exceed 15 days.
4. Glazed balcony. Store at temperatures from + 5 ° C to 0 ° C for up to 5 months.
5. Freezer. Frozen sauerkraut can be stored for up to 8 months. Re-freezing is not allowed. It is advisable to eat defrosted cabbage within 5 days.

Tips from experienced housewives

Young housewives face different problems when salting cabbage.

And here is what the cabbage harvesting experts do:

1. Buy late varieties. They are sold in stores and markets before the first frost. Choose tight heads of cabbage without damage.
2. Coarse salt is used. Iodized salt makes vegetables soft, and the preparation will turn out to be unusable.
3. The most useful containers for salting are wooden barrels. Manufacturers produce containers of different sizes. For a family of three, it is enough to purchase a 5 liter or 10 liter barrel.
4. Glass jars are chosen without cracks and chips. Covers are selected depending on the expected storage period and location.
5. Use enamelled dishes without scratches. Even a small chip in the aluminum coating will ruin the cabbage. A chemical reaction with iron will make it harmful and dangerous to the body.
6. When pouring marinade on vegetables, it should completely cover them. This happens after a while, as soon as the load squeezes out the required amount of juice from the vegetables.
7. Salt the cabbage quickly using hot or boiling brine.

Conclusion

There are many good recipes for salting cabbage in quarters. Experienced housewives bring in additional ingredients and share their cooking methods. Tasty and simple preparations are made not only according to classic recipes. The variety of spices and vegetables makes cabbage a delicious and healthy dish.