Salted cabbage with garlic recipe. How to salt cabbage in a quick way? Secrets of making the perfect salted cabbage

I almost always have cabbage with vinegar on my table. It is convenient to do it quickly, you do not need to chop up thirty heads of cabbage, as we often do for making sauerkraut.

If you have a dislike for ordinary vinegar, then it is quite acceptable to change it, for example, to apple cider. But in general, this is a natural product - in the first place. Secondly, it is added in such a small amount that it will not bring any harm. In general, some people lose weight on such a snack, I can even tell you how.

Our traditional salted, sour or sour cabbage has already undergone so many changes. This is not surprising, everyone is in a hurry, you don’t want to wait until the tasty preparation is ready, you need something tastier right now, and with various additives, so that you can enjoy potatoes for dinner or guests, so that they ask for the recipe, and praise the hostess.

Cooking cabbage with carrots and vinegar

This is not a recipe yet. I want to explain why such cabbage needs to be cooked with carrots, it will add some sweetness to the dish, slightly refresh the color (you must admit, it looks very nondescript without carrots), Of course, additional enrichment with vitamins. These two vegetables emphasize each other so much that for many centuries we have been combining them in winter pickles.

Since I will only offer you recipes with vinegar here, I will tell you how you can replace the usual table or essence of 70%. Apple will give a delicate aroma to such a snack, it is very light and has a mild taste. For gourmets, you can add wine or rice, but the latter is rare here, however, you can find it if you wish.

Food preparation

What you need from the products:

Medium cabbage forks for 1.5 kg
2 medium carrots
2 onions
2 bay leaves
8 black peppercorns and allspice peas
Half a glass of vegetable oil, at your discretion, with or without smell
5 cloves of garlic
For personal taste, you can add a few clove buds

Liter of boiled water
A tablespoon of salt and granulated sugar
Half a tablespoon of vinegar essence

How to cook:

Rather, it is not a salad, but pickled cabbage, but with spices. Although it is eaten quickly, like a salad, for the winter how many did not try to do, the banks are empty the next day, without waiting for winter at all.

We chop the heads of cabbage as for fermentation, it is better to take a special shredder, it is more convenient, more beautiful for it. There are also three carrots on a regular grater. Pour everything into a large bowl, remember a little with our hands, you can slightly salt if desired.

Cut the onion into half rings, just chop the garlic with a sharp knife, mix everything, put it in jars.

Cook the marinade in advance to cool. In addition to salt and sugar, we immediately throw bay leaves with pepper into the water, then vinegar and oil.

We put the cabbage in an already sterilized jar, add a fragrant marinade, you can taste it in a day.

Cabbage recipe with apple cider vinegar

What is required by the prescription:

2 kg of cabbage
2 small carrots
Optionally a couple of tablespoons of dill seeds

For the marinade:

2 glasses of clean water
A tablespoon with a small slide of ordinary salt
Half a glass of granulated sugar
Half a glass of refined vegetable oil
1.5 tablespoons apple cider vinegar

How to cook:

It differs from the traditional pickled appetizer in its delicate sour taste with a slight hint of autumn apples.

Chop the heads of cabbage into strips as thin as possible. Carrots can be cut thinly, you can grind on a Korean or regular grater. We combine vegetables in a wide, convenient bowl, add a little salt and remember well, until the juice is released. We will ram everything into a sterile jar.

We cook the marinade right away with sugar, salt and vegetable oil, only when it comes to a boil we add acid. Fill immediately with hot marinade, cover with a lid. Let it cool, then hide it in the cold.

Step by step preparation of the marinade

We take:

Litere of water
3 tablespoons flat tablespoons plain, no salt added
2/3 cups sugar
Half a glass of sunflower oil, can be scent
A teaspoon of vinegar essence

How the marinade is prepared:

We take the water for the marinade filtered, no need to pour it directly from the tap with the smell of chlorine. We put it to a boil, at the same time we dissolve sugar and salt in it. Oil should be added to the marinade when the water begins to boil. It is better to let it simmer for 5 minutes so that all the ingredients are completely dissolved. Only then, into the already disconnected, but continuing to boil, we pour in acid, such a marinade is usually immediately poured into cans.

Instant recipe

What will we take:

Kilo of cabbage
Not too big carrots
Half a glass of sunflower oil
A bunch of any greenery
5 cloves of garlic
2 laurel leaves
Half a glass of sugar
A tablespoon without top salt
2.5 tablespoons 9% vinegar
A few peas of black pepper

How to marinate:

There is no water in the recipe, the brine will be made at the expense of cabbage juice. Therefore, we take a freshly picked vegetable, juicy, fresh, crispy. Shred finely, you can even rub it on a Korean grater if it is rubbing coarsely. Carrots, by the way, can be grated in the same way. It will be nice to cut the garlic into strips or just chop it.

Mix all the vegetables, only this time we will not crush, then the salad will turn out to be crispy. Just mix gently with a spoon from bottom to top, distributing all the ingredients evenly.

For the marinade, we will need a saucepan, the surface of which does not oxidize, enameled or stainless. Pour acid into it, pour all the spices, sunflower oil there too. we begin to heat and stir, we just need everything to go well, but we don't let the marinade boil.

Pour warm into a saucepan, leave it just in the room. It is necessary at first to make sure that all the cabbage is covered with marinade. After a day, you can eat a delicious snack.

In banks for the winter

We will need:

2 medium heads of cabbage, weighing about three kilos
6 pieces of medium carrots
3 large heads of garlic

For cooking the marinade:

One and a half liters of water
A glass of 6% vinegar
A glass of granulated sugar
Glass of sunflower oil
Half a glass of table salt
5 laurel leaves
10 black peppercorns

How to cook cabbage for the winter:

It is convenient to cook such an appetizer in a deep enamel pot or bucket, and then put it in liter jars.

First, we chop the head of cabbage, you can just use a sharp knife. Carrots, if desired, on any grater or even cut into strips. Garlic is also at your discretion, you can crush, or you can crumble. Mix everything evenly in a bowl, then proceed to cooking the marinade.

We add spices with salt and sugar to the water immediately, start heating and stirring so that everything dissolves as soon as possible. As soon as it starts to boil, pour out the oil and acid, wait a little longer until it boils again.

Immediately pour the hot marinade into a bowl with cabbage, mix and distribute into jars so that the cabbage and liquid are equally divided. Sterilize for 20 minutes, close under the lids.

Slimming cabbage with vinegar

As promised, I'll give you a recipe for a good salad. I usually start to eat it intensively in the spring, in order to bring myself more or less back to normal by the summer. In general, it is a pleasure to lose weight on this vegetable, so much can be cooked, but very few calories. But how much is the use, the simplest cabbage salad will help you to throw off a few pounds, if you move at least a little, and not sit.

We will take:

500 gr of cabbage
2 tablespoons vegetable oil
2 tablespoons of apple cider vinegar
Salts of your choice

Preparation:

Cut the head of cabbage into straws, add a little salt, remember, add acid, vegetable oil, you can have a few cranberries, mix, let it brew a little.

Salting cabbage is a somewhat lengthy process, and even the fastest option will take you at least a day. For pickling, mainly white cabbage of winter varieties is used. To improve the taste and nutritional value of the dish, carrots are used, which also gives the appetizer a more attractive appearance. Depending on the recipe, apples, cranberries, lingonberries, bell peppers, caraway seeds, dill, bay leaves and other spices are added.

Many do not see a significant difference between pickling and pickling cabbage.... These processes are really similar. The difference is that more salt is used when salting and the cooking process takes a maximum of several days. Whereas for a full-fledged pickling of cabbage, more than one week should pass. But an excess of salt does not affect the taste of the snack in any way - the cabbage turns out to be the same crisp, with a pleasant sweet and sour taste.

It is believed that a large amount of vitamins and other substances necessary for the body are stored in salted cabbage.... It also contains potassium, which helps to normalize blood pressure, strengthen the muscles of the heart and nerve cells. In winter, it is difficult to find a more affordable product with a high vitamin C content than salted cabbage. In this regard, only lemons and oranges can compete with it.

The Secrets of Making the Perfect Salted Cabbage

Salted cabbage is not only a great snack, but also an excellent source of vitamins and nutrients that the body lacks so much in winter. However, you can eat it at any time of the year, delicious and crunchy - it will not leave anyone indifferent in summer, autumn and spring. About, how delicious to pickle cabbage, experienced chefs will tell:

Secret number 1. If you need to cook the cabbage as quickly as possible, fill it with hot brine. The high temperature will speed up the fermentation and salting process, and the dish will be ready in a few hours.

Secret number 2. Cabbage can be chopped at will, it does not have to be finely chopped. A delicious snack is made from cabbage, cut into large pieces, for example, squares.

Secret number 3. It is very good to add horseradish roots when salting cabbage. This is necessary so that the finished cabbage crunches pleasantly and is not soft.

Secret number 4. For high-quality cabbage cooking, choose coarse rock salt. Iodized salt is completely unsuitable for salting.

Secret number 5. Make sure that the brine completely covers the cabbage during fermentation. If this does not happen, then increase the mass of the cargo (for example, put a can of a larger volume).

Secret number 6. For pickling cabbage, you should choose tight heads of cabbage of late varieties. The early ones contain little sugar and they have loose heads of cabbage, so the cabbage is of poor quality. Make sure the vegetable is not damaged. It is better to remove the top leaves of cabbage, they are usually lethargic with a greenish tinge.

Secret number 7. Cabbage can be shredded with an ordinary kitchen knife, but it is more convenient to use special shredders or graters, vegetable cutters, chop a vegetable in a food processor.

A simple and quick way to cook cabbage, the appetizer will be ready in a day. And the very next day after salting, it can be served to the table. If you are not in a hurry, then leave the cabbage in the brine for 2-3 days, so it will acquire a richer taste and aroma.

Ingredients:

white cabbage - 1 kg;
water - 500 ml;
carrots - 1 pc.;
table vinegar - 1 tbsp. (nine%);
vegetable oil - 1 tbsp.;
salt - 4 tbsp. l .;
bay leaf - 10 pcs.;
dry grains of dill - 1 tsp;
cloves - 2 pcs.;
black pepper - 10 peas.

Cooking method:

We wash the cabbage, chop finely.
Peel the carrots, grate them.
Mix vegetables in an enamel container, add bay leaves, pepper, dill grains.
Let's prepare the brine. In a saucepan, boil water with the addition of salt, sugar, cloves, vinegar and oil.
Fill the cabbage with the prepared brine, mix everything well. We close the container with a lid, leave it for a day at room temperature.
The next day we put the cabbage in jars and put it in the refrigerator or immediately serve it as a snack.

Interesting from the net

This cabbage is widely used. It can be served as a separate dish, seasoned with vegetable oil. Or cook aromatic pies and pies, cook cabbage soup, stew meat and potatoes. Cabbage itself turns out to be incredibly tasty, and beets give the appetizer a beautiful bright burgundy hue. For salting, it is best to choose a strong, dense head of cabbage for 3-4 kg.

Ingredients:

cabbage - 4 kg;
beets - 400 g;
garlic - 1 head;
horseradish roots - 50 g.

water - 2 l;
sugar - ½ tbsp.;
salt - 100 g;
cloves - 4 pcs.;
black pepper - 10 peas;
bay leaf - 4 pcs.

Cooking method:

We wash the cabbage, separate the upper leaves, cut into large pieces.
Peel the beets, rinse, cut into small cubes.
We clean the horseradish roots, rub them on a grater.
We press the peeled garlic through a press.
We mix all the components in a large container.
To prepare the brine, pour water into the pan, add all the spices, bring the liquid to a boil.
Pour vegetable ingredients with the resulting hot brine. We cover the container with a lid of a smaller diameter, install oppression on top, for example, a three-liter jar of water.
We remove the cabbage with beets in a cool dark place for pickling and fermentation. After two days, the snack can be transferred to a glass container, closed with lids and stored in the refrigerator.

Delicious crispy cabbage with a pronounced spicy aroma - such an appetizer will delight in cold winter. For pickling, it is best to use small cabbage, ideal is white cabbage winter. Banks should be prepared before laying products, it is not necessary to sterilize, rinse and dry thoroughly enough. According to this recipe, cabbage is finely chopped, for this it is rational to use a special vegetable shredder. The amount of carrots depends on your personal preferences, 2-3 root vegetables are enough for one can.

Ingredients:

cabbage - 1 large head of cabbage;
carrots - 2 pcs.;
sugar - 1 tbsp. l .;
salt to taste.

Cooking method:

We wash the cabbage, remove the upper leaves, finely chop.
Place the chopped ingredient in an enamel bowl.
To make the juice stand out, we strongly wrinkle the cabbage with our hands (like dough). Add salt a little at the same time. As a result, the cabbage should turn out to be slightly saltier than necessary.
Add sugar to speed up the fermentation process.
Peel the carrots, grate, mix with cabbage.
We put the vegetables in a jar, tamping the ingredients. You need to put oppression on top. It can be an ordinary nylon lid, which we press well into the jar, sealing the cabbage.
We put the jar of cabbage on a plate, as during the fermentation process gases will form and juice may spill out of the jar.
We leave for 3 days at room temperature. After a day, we remove the press, pierce the cabbage to the bottom with a long knife so that the formed gas comes out. We do this 2-3 times a day. We put the press back every time.
After 3 days, we remove the press, drain the juice, close the jar with a lid, send it to the refrigerator for storage.

Salted cabbage according to this recipe will be ready in a few hours. Cranberries can be taken frozen, only they must first be defrosted. In addition to these ingredients, you can put pieces of sweet pepper, spices and herbs in the dish. Serve ready-made cabbage as a snack. It is good to add some vegetable oil, such as olive oil, and chopped onion rings.

Ingredients:

cabbage - 2 kg;
carrots - 3 pcs.;
apple - 3 pcs.;
cranberries - 150 g.

water - 1 l;
salt - 2 tbsp. l .;
vegetable oil - 1 tbsp.;
sugar - 250 g;
table vinegar - ¾ st.;
garlic - 1 head.

Cooking method:

We wash the cabbage, chop it.
Peel the carrots, wash, grate.
Cut the apples into large slices.
Let's prepare the brine. Pour water into a saucepan, add salt, sugar, vinegar, oil, peeled and chopped garlic. Bring the liquid to a boil.
We put the components in layers in an enamel dish. First cabbage, carrots, then apples and cranberries, then cabbage again and repeat the layers. Pour the ingredients laid in this way with brine. We set oppression on top.
The cabbage will be ready in a few hours, a maximum of a day later.
When serving, add a little oil and chopped onion into rings.

Now you know how to cook salted cabbage according to a recipe with a photo. Bon Appetit!

Cabbage cooked in hot brine will be quite an original appetizer on your table. This dish can be prepared quickly enough, and it will be a wonderful addition to fish or meat dishes. In the material, we will present you a number of recipes for cooking pickled cabbage in hot brine.

Pickled cabbage in a hot marinade: an instant recipe

In this recipe you will need:

The head of cabbage needs to be finely chopped, the carrots are cut into strips. We mix them in one container, put black pepper and bay leaf. Then we spread the resulting mixture in jars and fill it with hot brine. It is prepared on the basis of water boiled with vinegar, oil, sugar and salt. After three hours, pickled cabbage can be served.

Recipe for cabbage with garlic marinated in hot brine

In preparing a dish according to this recipe, take:

a couple of kilos of fresh cabbage;
55 g carrots;
some garlic;
almost a liter of water;
200 ml of table vinegar;
100 g sugar;
30 g salt;
5 bay leaves.

Chop the cabbage into large pieces, peel and grate the carrots, combine the vegetables in a large bowl, then squeeze a little garlic to them and mix everything well.

Throw sugar, salt, vinegar, vegetable oil and bay leaves into the water on the fire. Bring to a boil and pour over the vegetables with the resulting hot brine. Put oppression on top... And after a few hours you will be able to taste the ready-made snack.

Recipe for quick salting of cabbage with hot pickle with vinegar

For such salting, you need to prepare the following ingredients:

Cabbage chop the head of cabbage thinly, peel the garlic and carrots, and grate. Put everything in a saucepan, cover with turmeric on top and mix by hand. To prepare the brine, bring water to a boil, add vinegar, oil, salt and sugar. Pour the pickled workpiece with brine as soon as possible and put pressure on it. The salting will be ready the next day.

The quick way to make hot brine pills

In this salting recipe, prepare:

forks of young cabbage;
one beet;
60 g of bell pepper;
3 cloves of garlic.

And for the brine you will need:

First clear and cut the beets into cubes, and pepper with garlic into wedges. Mix everything, and place part of the vegetable mixture on the bottom of the jar. Chop the cabbage into slices, also put in a jar and on top - the rest of the chopped vegetables.

To prepare hot brine, boil water and dissolve sugar and salt in it, boil it for another 5 minutes and pour in oil and vinegar, then pour the contents of the jars with this marinade. You can use ready-made salting on the second day.

Another recipe for quick salting of cabbage using hot brine

According to this recipe, the salting will come out tasty and crispy, and the pepper will give it an additional aroma.

Prepare for this recipe about 300 grams of cabbage, 100 grams of carrots and the same amount of bell peppers. For the preparation of brine, per liter of water, take 40 grams of sugar and 25 g of salt.

Chop the cabbage finely. You can take white or red, both options are great. We clean, wash and grate the carrots. We get rid of pepper from seeds and stalks and cut into thin slices. Mix all vegetables and place tightly in pre-sterilized and dried jars. Then fill them with hot brine. To make it, dissolve sugar and salt in water and put everything on moderate heat, boil and cook for a couple of minutes.

Cabbage under a hot brine will be ready the very next day, it can be served with green peas or beets as a snack.

If you used red cabbage for pickling, then the appetizer will look great, and recipe is no different from the classic. At the same time, you can additionally add cranberries to the salting, it will not only give it a shade, but also make the snack even healthier and more durable. Indeed, this berry contains a natural antiseptic that will prevent the appearance of mold and the appearance of bacteria during long-term storage. And the aftertaste of the appetizer will become more original, savory and subtle. Cranberries should be placed in jars along with vegetables.

A quick and easy recipe for pickling cabbage with hot brine vinegar

In this recipe, it is better to take regular white cabbage. Chop the forks, and grate the carrots on a coarse grater. Vegetables must be taken from the calculation one large carrot for one cabbage. Mix them together and fill a jar with them. It is better to harvest such salting in moderation, since during long-term storage the original taste will be lost and will begin to sour.

The brine is prepared at the rate of half a liter per 2 liter jar. Pour water into a separate saucepan, boil it and add a large spoonful of salt and two of the same tablespoons of sugar. When they are completely dissolved in water, bring the brine to a boil again, remove from heat, pour a couple of large tablespoons of table vinegar into it and immediately pour the contents into a jar of vegetables.

After that, the cabbage should stand for a day at room temperature. When serving, salting is poured with unrefined oil and onion chopped into rings is added.

Recipe for making spicy salted cabbage with a hot method

This recipe most closely resembles the traditional way of pickling cabbage. For it, you will need the following components:

The cabbage is first cut into cubes about 5 cm thick or into thick strips. Peel and wash carrots, then rub on a coarse grater. Then the vegetables are placed in sterilized jars, garlic and dill are added on top.

At the same time, we prepare the brine: we boil and cool the water, throw salt, vinegar and sugar into it, bring everything to a boil and fill the jars with this brine. At the same time, the brine should still be boiling, barely removed from the heat. After that, the cans must be rolled up immediately. Keep the pickles in jars at room temperature.

And in order to cook spicy pickled salting faster and already try it on the second or third day after cooking, you need to the ingredients listed above add a tablespoon of vegetable oil. Vegetables should be placed not in a jar, but in a thick-walled saucepan and covered with hot brine. Then cover them with a lid and put oppression on top. You can try salting in 1-2 days. For subsequent storage, it is transferred to a cold cellar or refrigerator.

Secrets of successfully cooking cabbage with a hot marinade

To make your workpiece as tasty as possible, take into account these tips:

for salting, it is recommended to take large-sized late varieties of cabbages. Remove the top leaves, even if they look fresh and whole;
if you do not chop the cabbage, but cut it into cubes, then it is better to squeeze it well before that until it lets out the juice;
when placing in jars or a saucepan, vegetables need to be compacted.

As you can see, recipes for pickling cabbage in hot brine there are many. If you choose any of them and strictly advise the recommendations, your workpiece will turn out to be excellent and crispy.

Salted cabbage is one of the most popular dishes on our table, because it is not only an excellent appetizer, but also an addition to any side dish. However, only skilled housewives with experience can properly cook crispy, white cabbage.

There are many tricks in the procedure for salting instant cabbage: correctly selected heads of cabbage, the appropriate proportions of salt, sugar, and, if necessary, vinegar, shredding method. All this will ultimately lead to the desired result.

Some housewives confuse salting and sauerkraut, however, these are two completely different cooking processes. Salting refers to quick salting, and souring - to long-term, and takes from one to several weeks.

Cabbage is salted with the addition of carrots, beets, apples, black pepper and bay leaves. Before putting the chopped vegetables into the jar, it is necessary to mash strongly so that as much juice as possible comes out, this will speed up the cooking.

Even in the old days, it was believed that in order for pickled cabbage to turn out delicious, you need to wait until the vegetable hits the first frost. Therefore, you should not rush to this case.

Quick salting of cabbage: a simple recipe

If you want to quickly pickle some vegetables, add vinegar to the brine. This recipe for quick salting of cabbage is provided for those who do not have extra time or a lot of space to store pickles.

In just seven to eight hours you will have ready-made salted cabbage on your table, even for dumplings, even for borscht or pie.

Components:

We chop the head of cabbage with a sharp knife or a special device. If you have it, it will greatly speed up the process. We peel the carrots and three on the largest grater. Place the garlic in a metal bowl, cover with a saucer and shake, using efforts, open and remove it without the husk.

Dilute the brine in a large cup: mix salt, vegetable oil, sugar, pepper and vinegar, pour in boiled water. Stir so that everything dissolves completely. Chop the garlic into slices.

Put all the prepared vegetables in a deep bowl, lightly crush with your hands and fill with the resulting marinade. We cover the bowl with a large lid, set the oppression on it and leave it for two to three hours.

Stir, cover again. After seven hours, you can serve ready-made cabbage to the table.

How to pickle cabbage with beetroot chunks

Cabbage can be salted not only finely chopped with the addition of carrots, but also in large pieces with beets. This pickle is used for open pies, pies, cabbage soup is cooked, meat and fish are stewed with it.

Components:

Cabbage - 3.5 kg;
Beets - 0.5 kg;
Garlic - 4 cloves;
Horseradish root - 2 pcs.;
Salt - 100 g;
Sugar - 0.5 cups;
Peppercorns - 6 pcs.;
Laurel leaf - 5 pcs.;
Cloves - 3 grains;
Water - 2 liters.

For this recipe for salting instant cabbage, it is best to take a large and tight head, cut it into large pieces. Wash and peel the beets, grind them into small cubes. In cooled boiled water we dilute the brine: salt, cloves, sugar, pepper, laurel leaf. Press the peeled garlic through a press.

We mix all the prepared vegetables, fill with marinade and cover on top with a plate or lid of a smaller diameter than the bowl itself, so that it squeezes the cabbage tightly. We put a heavy stone on top or put a jar of water so that we get oppression.

We send pickles to a dark cool place for two days. Then we put the snack in glass jars and close it with a plastic lid. Leave to be stored in a cold basement or refrigerator.

Try to cook. We have prepared a good selection of recipes from shortbread, aspic or puff pastry. Experiment with us!

Read how to properly prepare "Autumn" salad from vegetables for the winter.

Have you tried pine cone jam? to cook it, it is a great sweetness that boosts immunity.

Pickle vegetables without vinegar

The process itself is quite laborious, it is necessary to prepare all vegetables, spices, containers, working equipment, sharpen knives well. After chopping vegetables, it is immediately necessary to tightly fill the jar with them.

Components:

Cabbage - 3 pcs.;
Carrots - 6 pcs.;
Laurel leaf - 10 pcs.;
Black pepper - packaging;
Salt - 4 tbsp. l .;
Sugar - 2 tbsp. l .;
Water - 2.5 l.

Let's take a closer look at a quick way to pickle cabbage without vinegar. Dissolve salt and sugar in heated boiled water, then filter everything through cheesecloth and leave to cool completely.

Remove the top spoiled leaves from the head of cabbage, cut it in half and chop it into thin long strips. We put everything in a large enamel bowl.

We wash the carrots and peel them, grind them on a grater, add them to the container. Sprinkle with spices on top.

We crumple chopped vegetables, applying physical strength, you may need several approaches, it all depends on the juiciness of the vegetables. In the finished sterilized jars, push the resulting mixture tightly.

The tighter you do this, the faster your cabbage will cook. Fill the top with brine, cover with a plastic lid, but not tightly, and put the jars in bowls in the heat. In three days, the appetizer will be ready. Periodically, it is necessary to pierce the salting with a wooden stick to release the air.

The cabbage is ready!

Crispy cabbage in two days

In various sources, you can find many recipes for cooking salted cabbage, but it does not always turn out to be crispy and tasty. Often it turns out to be soft, not salty enough and for some reason - gray. To avoid such a result, take note of this particular recipe, which never fails.

Components:

Cabbage - 1 pc.;
Water - 1 l;
Salt - 2.5 tbsp l .;
Sugar - 1 tbsp. l .;
Dried dill - 2 tsp;
Carrots - 1 pc.

Dissolve coarse iodized salt and sugar in cooled boiled water. We cut the cabbage forks in half and begin to chop as thin as possible with a sharp knife. If thick layers come across, set them aside.

We wash the carrots from dirt and clean them with a metal scraper, this will significantly save your time and the removed layer will be thinner than from a knife. Grind the prepared vegetable on a grater.

We put the prepared food in a large saucepan with high sides, knead it with our hands and fill it with brine.

We cover with a lid and leave to be salted for forty-eight hours, periodically opening and piercing with a wooden sushi stick to let the air out.

Put ready-made instant cabbage in jars, cover with a lid and put in the refrigerator.

Salt the cabbage hot

There is a very quick method of pickling cabbage using certain vegetables and fruits. Within a few hours, maximum of a day, the dish will be ready.

Components:

Cabbage - 2 kg;
Carrots - 2 pcs.;
Apples - 3 pcs.;
Cranberries - 100 g;
Salt - 2.5 tbsp l .;
Vinegar - 50 ml;
Oil - 1 glass;
Water - 1 l;
Garlic - 1 head;
Sugar - 250 g.

We cut off the top layer of leaves from the head of cabbage, if necessary, cut off the spoiled areas. We peel garlic, carrots and apples. It is better to take fruits not sweet, but sour - semerenko or Antonovka. Shred the cabbage into strips, and the rest of the products into thin slices. We spread the prepared foods in layers in a large enamel bowl: cabbage, carrots, cranberries, finish with apples. We make several layers according to this scheme.

In a metal bowl, mix all the remaining ingredients, put on fire and simmer for five to seven minutes. Pour chopped vegetables with hot marinade, cover with a wooden lid and set the oppression. Here is a recipe for quick-cooking cabbage pickling.

If you tried a little cabbage from a jar and it seemed to you not ready enough, leave it for another half an hour - an hour and try again, because the fermentation process takes place continuously, and the taste changes quickly;
For high-quality salting, only coarse salt is needed, fine salt is not suitable;
During the fermentation period, vegetables must be completely covered with marinade. If the top layer is dry, increase the oppression or add more liquid to the jar;
So that the cabbage is well salted, it is recommended to cook it for the growing moon;
The most suitable salting dish is a wooden barrel;
If you leave the snack to ferment in a cold room, the cooking time may increase by several days;
If you do not release air during fermentation, then instant cabbage will turn out with a bitter taste;
The foam that appears on the surface of the jar should be removed with a leaky spoon, as soon as it has ceased to appear - the salting is ready.

Bon Appetit!