Simple salting of cabbage for the winter in jars

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

• Category:

  blanks

• Cooking time:

  1 hour

Ingredients

• cabbage
• carrot
• salt
• sugar

Since ancient times, sauerkraut has been actively used in cooking. She was considered the queen on the kitchen table. In every house, they tried to prepare as much as possible for the winter. Today, salted or sauerkraut has not lost its relevance. It is also added during cooking or eaten as a bite. We suggest considering simple recipes for salting crispy cabbage for the winter in jars.

Simple recipe

We propose to consider a simple and method of salting cabbage. Thanks to the use of raw water, the vegetable is very juicy and crunchy. Before harvesting in large quantities, it is recommended to try making a small portion, determining the right amount of spices and seasonings.

Ingredients:

• cabbage - 3 kg;
• medium-sized carrots - 2 pcs.;
• table salt - 2 tablespoons;
• granulated sugar - 2 tablespoons;
• clean water - 1.5 liters.

Preparation:

1. Rinse the cabbage, dry it and, if necessary, remove the first leaves. Cut the forks into 2 pieces.
2. Chop the vegetable into thin strips. Put in a deep food bowl.
3. Add carrots chopped on a fine grater to it.
4. Mix the contents of the container gently. The main thing is that the carrots are evenly distributed along with the cabbage.
5. Put the cabbage in a clean glass container without tamping it tightly. It is enough to slightly crush it so that it lies plump.
6. Sprinkle canning salt on top.
7. Add sweet sand.
8. Pour 1.5 liters of raw water into a jar with vegetables, after passing it through a filter. The liquid must be non-chlorinated.
9. For even distribution of water, it is recommended to pierce the cabbage a little with a spatula or a stick made of wood.
10. Pour water so that the brine completely covers the vegetable. Cabbage should not come into contact with air and should always be in the brine.
11. Cover the container with the contents with a plastic lid.
12. Place the structure in a larger container. During cooking, the brine will rise and begin to drain around the edges.
13. Several times a day, it is required to pierce the cabbage to eliminate the accumulated air. The vegetable is prepared within 3 days, and at low temperature from 5 to 7 days.

The recipe for salting cabbage for the winter in a jar is simple and without vinegar, despite this, the vegetable is very crispy and tasty. Close the finished snack, put it in a special place for storing the blanks.

Cabbage "Overeat"

We propose to consider an old, folk recipe for cooking cabbage in its own juice. This method was used in the old days - vegetable, salt and sugar. There are no spices here.

Ingredients:

1. cabbage - 2 kg;
2. carrots - 1 pc.;
3. table salt - 45 g;
4. granulated sugar - 1 tsp

Preparation:

• Divide the flattened forks into several parts.
• Chop into small strips.

• Add grated carrots to the prepared cabbage, evenly distributing the vegetables among themselves.
• Measure the specified amount of salt on the balance. Add sugar here, which speeds up the fermentation process. In the classic recipe, there is no sweet sand, so it is added at will.

• Spread the prepared bulk products evenly, mix.
• Divide the vegetable mixture into several parts.

• Start kneading the cabbage with your hands, like dough.
• Put in a container.
• Using a crush, mash again.

• Place a plate on top of the cabbage, and then another plate on it.
• Put the container with cabbage in a small container, as a lot of juice will be released during the fermentation process.
• Place a heavy load on top. After a day, the natural juice did not stand out, then on top, without removing the plate and oppression, you need to add 100 ml of cold water.

In a simple and delicious video recipe, salting crispy cabbage for the winter in jars takes 3 days. Several times a day it is required to remove the oppression and make several holes with a wooden spatula. This is required to eliminate accumulated air. Otherwise, the vegetable will acquire a bitter aftertaste

Arrange in sterile, glass containers, close and put in a room intended for storing the workpieces.

You can serve salted cabbage as an independent snack. To do this, put a small amount of sauerkraut, pour a little sunflower oil with a smell and sprinkle with finely chopped dill.

Azerbaijani cabbage

We propose to consider a simple recipe for salting crispy cabbage in pieces for the winter, in jars. Thanks to beets, the appetizer acquires an unusual appearance and taste. Try to cook cabbage to surprise all your family and friends.

Ingredients:

• medium-sized cabbage - 1 pc.;
• beets (large) - 1 pc.;
• garlic - 6 cloves;
• hot chili pepper - 1 pc.;
• lavrushka - 1-2 leaves;
• peppercorns - 10-20 pcs.;
• water - 1, 4 l;
• table salt - 4, 5 tablespoons

Preparation:

Cut the cabbage forks into several parts, and then into small cubes. Proceed in the same way with beets. Finely chop the garlic cloves

• Lay out the prepared products in layers. First the cabbage, pressing each layer tightly.
• Sprinkle the beetroot wedges and garlic slices. Fill all 3 liter glass containers in the same way.

• Top with clean and whole cabbage leaves.
• Place chopped hot peppers and peas, bay leaf on the leaves.

• Dissolve the indicated amount of salt in 500 ml of cold water.
• Pour the resulting brine into a container with vegetables and seasonings. Add plain water so that the liquid completely covers the vegetable.
• Close with a simple, non-screw cap. Leave for 1, 5 weeks in the cold (balcony, basement, cellar). To obtain a brighter and more saturated beet color, you need to leave the cabbage for another 1 week.

Snack cabbage is ready to serve, after having poured a little sunflower oil with a smell and sprinkled with finely chopped herbs

"Fast" snack

We suggest considering another simple recipe for salting crispy cabbage for the winter in jars with brine and without vinegar. The workpiece is very tasty and juicy.

Ingredients:

• cabbage - 3 kg;
• medium-sized carrots - 2 pcs.;
• cold water - 1 liter;
• table salt - 3 tablespoons;
• dry dill to taste;
• lavrushka - 2-4 leaves;
• allspice peas - 5-10 pcs.;
• granulated sugar - 2 tablespoons

Preparation:

• Chop the cabbage forks into thin strips.
• Using a Korean salad grater, chop the bright root vegetable, after washing and peeling it.
• Put carrots in a container for cabbage, mix evenly.

• First, put a small layer of cabbage in the container where the sourdough of the vegetable will take place.
• Then break a couple of bay leaves.
• A little bitter pepper and dried dill.

• Cabbage and carrots again. Do the same until you run out of vegetables.
• The finishing layer should be bay leaves and spices.
• Pour the specified amount of rock salt and granulated sugar into a container with a capacity of 1 liter, fill with water. Stir until completely dissolved.
• Pour over the cabbage. The vegetable must be completely covered with liquid, then you need to repeat the preparation of the brine.

• Take a smaller plastic lid and place it on top of the vegetables in a container.
• He will put a jar on top, having previously filled it with water.
• Cabbage with a load must additionally be placed in a larger container.

Fermentation and gas evolution will begin in a day. Then you need to pierce the cabbage 2-3 times a day in several places. The gas will come out and the cabbage will not acquire an unpleasant, bitter taste. It is required to pierce the vegetable until the fermentation process is over

On the 3rd day, the salting of crispy cabbage with brine for the winter according to a simple recipe will end and it will be ready for storage in jars.

Korean cabbage for the winter

We suggest considering another option for salting crispy cabbage for the winter in jars, the recipe is simple, with vinegar. The appetizer turns out to be very tasty, aromatic and spicy.

Ingredients:

• cabbage - 2-3 kg;
• carrots - 4 pcs.;
• black pepper - 10 peas;
• lavrushka - 2 leaves;
• garlic - 5 cloves;
• water - 1, 2 l;
• table salt - 2 tablespoons;
• seasoning for carrots in Korean - 1 tablespoon;
• granulated sugar - 3 tablespoons;
• table vinegar - 3 tablespoons

Preparation:

• Put peppercorns on the bottom of the container, then lavrushka and garlic cloves.
• Cut the cabbage, and then chop into large slices. It is allowed to take any form.
• Chop the carrots using a Korean salad grater.
• Fill the jar with layers. First the cabbage.

• Then a layer of carrots. Proceed in the same way until the container is full.
• Pour boiling water over the filled container to the very top. Cover, keep at room temperature for no more than 12-15 minutes.

• In the meantime, you need to prepare the marinade. Pour the specified amount of water into a saucepan, bring to a boil.
• Add Korean-style carrot seasoning.
• Add table salt, granulated sugar.
• Stir, wait until the bulk components are completely dissolved. Boil for 3-4 minutes.

• Pour out the vinegar.
• Strain the liquid from the jar. Pour boiling marinade into it.
• Close tightly.

Cool upside down

It is recommended to use a dark, cool storage space. Cabbage for the winter in jars turns out to be crispy, and salting occurs according to a simple recipe with brine and vinegar.

Cabbage, sauerkraut in large pieces

Another of the simple salting recipes. The ready-made appetizer will perfectly complement any dish, and will also become an excellent independent cold appetizer.

Ingredients:

• cabbage - 2, 7 kg;
• carrots - 4 pcs.;
• granulated sugar - 3 tablespoons;
• table salt - 3 tablespoons;
• ground black pepper to taste;
• sweet red pepper - 3 tsp

Preparation:

Using a peeler, cut wide slices from 4 large carrots

• Then divide each of the plastics into pieces 4-5 cm long.
• Divide the cabbage forks into 5 parts. Discard the core of the head of cabbage.
• Cut the vegetable parts into large slices.

• Combine prepared vegetables in a large food-grade bowl. Put loose components to them - salt, sugar.
• Sprinkle ground paprika and black pepper evenly.

• Rinse the prepared vegetable well with your hands.
• Put a load on the prepared cabbage.
• After a day, stir the contents, so the vegetable will become much softer.

Salting crispy cabbage in large pieces for the winter according to a simple recipe occurs within 3 days, and then transferred to jars. Store in a cool place.

Bonus

Before salting cabbage, you need to know how to choose the right vegetable. Cooking tips will help make the preparation not only tasty, but also healthy.

1. In most cases, the sourdough of the vegetable takes place in jars. Therefore, the container must first be washed with soap and dried over hot steam. Lids - washed, boiled.
2. For pickling, it is recommended to use cabbage of late or medium varieties. Their leaves are elastic, heads of cabbage are dense, and when cut have a white tint. At the time of harvest, only 4% of sugars are present in the vegetable.
3. The most delicious and juicy sauerkraut is obtained from freshly picked vegetables. No more than 48 hours should elapse after harvest. This phenomenon is associated with lactic acid bacteria, which die after 48 hours. It is they who actively participate in the process of proper, natural fermentation.
4. To obtain a tender and firm cabbage, it is recommended to add a little chopped corn during the fermentation between cabbage and carrots.
5. To improve the taste and species diversity during salting, various spices, berries and fruits are added to cabbage.
6. Correctly salted cabbage turns out to be tasty, aromatic, juicy. It is widely used in cooking in the preparation of salads and cold snacks, as well as soups and some main courses. It is equally important that sauerkraut is very useful for the body, since it contains a large amount of vitamin C.