Salted cabbage, chopped into large pieces

Salted cabbage is a traditional Russian cuisine. Thanks to the salt and lactic acid formed, the product does not lose its benefits and does not deteriorate for a long time. The appetizer is made in many ways, one of which is in chunks. Vegetables are salted in a saucepan or jar, spiced, or quickly cooked with vinegar.

How to properly cut cabbage into pieces for pickling

Cutting the vegetable into pieces saves cooking time. First of all, the head of cabbage is washed and cleaned of sluggish leaves. Then cut into 4 parts and remove the stump. Large pieces are shredded into smaller pieces, the size depends on personal preference.

Important! Winter take vegetable varieties, dense and white, and the salt is coarse and not iodized.

Salting methods in large pieces

Salted cabbage, cut into pieces, they are made in different ways: in a simple way with only 3 ingredients or a quick one, to put the dish on the table in a day.

The easiest recipe in a saucepan

Such an appetizer does not require boiling the marinade, but it takes a little longer to cook.

You will need:

• a head of cabbage weighing 3 kg;
• 150 g carrots;
• 30 g table salt.

Preparation:

1. The washed carrots are coarsely rubbed or cut into strips, and the cabbage is cut into pieces and salted. The vegetables are mixed, spread on the bottom of the pan and tamped tightly so that the juice stands out. Cover with a flat object and place the load.
2. In this form, vegetables are left for 3-4 days, 2-3 times a day they are pierced to the bottom with a knife or stick to release the gas.
3. On the fourth day brine should brighten. The workpiece is loosened by hand and left for about half an hour so that the pungent smell disappears. Then they are transferred to a jar and sent to storage in the refrigerator.

If you do not pierce the cabbage, not letting the gases escape, it will taste bitter. To get a crispy snack, do not add a lot of carrots.

In the bank

Vinegar allows you to leave the preparation for the winter, and sugar will soften it.

Ingredients for salting cabbage slices:

• 1 head of cabbage;
• 1 carrot;
• 2-3 cloves of garlic;
• 3 tbsp. l. vinegar 9%;
• 100 ml of vegetable oil;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 1 bay leaf;
• black peppercorns - to taste;
• 750 ml of water.

How to salt in the bank:

1. The cabbage is chopped, the carrots are washed and peeled, rubbed or cut into thin strips.
2. The vegetables are mixed in a convenient container (large saucepan or basin).
3. Add the squeezed garlic and crumple the blank with your hands.
4. Put a pot of water on a fire and bring to a boil. Pour in salt and sugar, and after dissolving them, throw in a bay leaf and a little peppercorns. Add vegetable oil and boil the marinade for one minute. Then pour in vinegar and remove the pan from heat.
5. Put vegetables in a clean glass jar with a wide neck, pour hot marinade, close and wait for the container to cool.
6. The cooled snack is placed in the refrigerator for 24 hours, and then consumed or left for storage.

Spicy salting with garlic and hot brine

Capsicum and garlic not only add spice to the dish, but also make it an excellent antimicrobial and immunomodulatory agent.

You will need:

• 2 heads of cabbage weighing about 2 kg;
• 1 kg of carrots;
• 2 hot red peppers;
• 4-5 cloves of garlic;
• for brine: 2.5 tbsp. l. salt per 10 liters of water.

Preparation:

1. Dissolve salt in water, bring to a boil.
2. The cabbage is cut into pieces, placed in a saucepan and covered with brine. Press down with a flat object, for example, a lid or plate, and place a load on top.
3. Leave for 2-3 days in a room with room or cool temperature.After 2 days, check if the cabbage has become softer. If not, they leave it for another day.
4. Prepare a dressing: rub the carrots with coarse strips, chop the pepper and garlic. Mix the ingredients together.
5. Take out the cabbage and let the brine drain, squeezing slightly. Pieces rub with a mixture of garlic, pepper and carrots.
6. The workpiece is transferred back to the pan, covered with a lid or plate so that the vegetables are soaked.

The appetizer is put in the refrigerator for 2 days, and then served to the table.

Council. The pan should be enameled so that the metal does not oxidize when interacting with the lactic acid formed and does not spoil the product.

In a cold way

This method of salting is most often used to preserve the vegetable for the winter.

This will require:

• 1 kg of white cabbage;
• 1 carrot;
• 4 cloves of garlic;
• 100 g of salt;
• 50 ml of sunflower oil;
• 50 g sugar;
• 6 peas of black pepper;
• 300 ml of water;
• 50 ml vinegar 9%.

How to salt cabbage:

1. The head of cabbage and garlic are chopped, the carrots are rubbed coarsely or cut into thin strips.
2. Separately mix sugar, sunflower oil, salt with vinegar, pepper and add this mixture to boiled water. Leave to cool completely.
3. Slightly crumple pieces of cabbage with your hands and put them in a jar, alternating with garlic and carrots.
4. The cooled brine is poured in, closed, waited for 2 hours, then stirred and left for another 7-8 hours.

For people suffering from gastrointestinal diseases, vinegar is contraindicated, but in this case there is recipe cold salting.

You will need:

• 3.5 kg of white cabbage;
• 0.5 kg of beets;
• 3 cloves of garlic;
• horseradish root;
• 100 g of salt;
• 100 g sugar;
• 5 black peppercorns;
• 5 bay leaves;
• 2 liters of water.

How to salt a vegetable in large pieces:

1. Cabbage is cut into pieces, beets are cut into small cubes.
2. Boil and cool water for brine, add bay leaves, sugar and salt and pepper.
3. Chop the garlic and place in a saucepan, add horseradish. Spread cabbage on top, which is alternated with beets.
4. Pour vegetables with brine, put oppression.
5. Leave in a dark, cool place.

Due to the lack of vinegar, pickling takes 3-4 days, not several hours.

Quick recipe with vinegar

If you don't want to wait a few days, this option is great.

Ingredients:

• a head of cabbage weighing 2.5 kg;
• 3 carrots;
• 3 cloves of garlic;
• 1 liter of water;
• 100 g sugar;
• 100 ml vinegar 9%;
• 100 ml of vegetable oil;
• 2 tbsp. l. salt.

Preparation:

1. The head of cabbage is cut into pieces, the carrots are grated, the garlic is passed through a press. Mix everything in a saucepan, squeezing a little.
2. In another container, bring water with salt and sugar to a boil. Add vinegar and oil and mix.
3. Pour vegetables with marinade, cover and leave for 24 hours at room temperature.

Conclusion

Salted cabbage is a delicious and vitamin-rich snack. Coarse slicing shortens the cooking time. The recipes are suitable both for preparation for the winter and for consumption immediately. By removing or adding different ingredients, it is possible to create a special dish.