The proportions of salting cabbage for the winter. Sauerkraut. Photo recipe! For the brine, you will need

It's time to harvest cabbage for the winter. This is a rather dirty business, but it is necessary. After all, this will be easy to use in any dishes: first, second or salads. But not only that. Since this is a wonderful appetizer both on the dinner table and on a festive one. The thing is that if you add oil and onions to salted cabbage, you get a salad rich in vitamins.

Yes, it is a large amount of vitamins that we need so much in cold weather. And there are a lot of them in it. For those who do not know, I will tell you which ones. These are vitamins of group A, B, C, P, K and more. It also contains calcium, fluorine, potassium and sulfur. And I am generally silent about the fact that it consists of fiber, which is so necessary for our intestines.

In previous articles, attention has already been paid to cabbage and, also, how to cook it. But I would like to dwell on this in more detail. After all, there are so many recipes and they all differ from each other. Although the preparation method is almost identical, the compositions differ. The thing is that someone likes to add some spices. And there are those who cannot stand them. What type of person are you?

If you do not know the answer to this question, then make a jar of each recipe and mark them somehow. When you taste it in winter, you will definitely answer this question. And already, for sure, decide on the method of harvesting cabbage. Now let's get started!

This is a pretty classic way of harvesting white cabbage. Since it includes the most minimal set of products. And as far as I know, many people used to do this not only at home. but also in different canteens. Therefore, this is a long-proven recipe not only by me, but also by most housewives.

Ingredients:

White cabbage - 1 fork (medium size);
Carrots - 2 pcs.;
Salt - 4 tsp

Preparation:

1. Remove the top two or three leaves from the head of cabbage. We won't need them as they are usually quite dirty and scratched. The fork itself can be rinsed under running water and dried with a paper or kitchen towel.

Next, we cut it into 2 - 4 parts. This is so that it is convenient for us to chop it. This can be done using a special shredder. If not, then use the most common and favorite knife. Try to keep the straws as thin as possible. We put the finished one in a large container, but I will do everything on the countertop.

The stump cannot be used, since it is in it that all harmful substances are collected.

2. Wash and clean carrots. Three of it on a coarse grater straight into a white one.

At this point, you can adjust the amount of carrots. Kumu like it a lot, while others prefer it less.

3. Now mix well and at the same time wrinkle a little with your hands. Then add salt and continue the process. Only now you need to crush more so that the juice stands out.

4. We put in a jar. All the time you need to press it down with your hands or a spoon. It should fit quite tightly in the container. We hammer in a whole bottle in this way. We put a glass of water on top. Such a load will put pressure on the cabbage and it will be in juice all the time. If the container is not full, then make a cover from the cabbage leaves. And put oppression on him. So we leave at room temperature for 2 - 3 days.

If you do not have all the cabbage, and there is not enough of it for the second jar, then in the future this remainder will need to be reported to the jar. After all, our mass will settle.

5. Close the container with an ordinary nylon lid and store it in a cool place.

This will be stored all winter until summer.

Quick pickling of cabbage in brine:

This method is pretty straightforward. He's also very popular. After all, you do not need to make great efforts to ensure that the vegetables release enough juice. Here we will simply prepare a brine, which we will fill in all our yummy. Or let's do it even easier, but how? I'll tell you now.

Ingredients:

White cabbage - 2.5 kg.;
Carrots - 1 pc.;
Salt - 2 tbsp. l .;
Sugar - 2 tbsp. l .;
Water - about 1.5 liters.

Preparation:

1. Remove the top leaves from the head. We cut it into several parts, so it will be easier for us to hold it in our hands. Next, shred it with thin strips immediately into a large bowl using a shredder.

2. Peel the carrots and three on a coarse grater. Add to cabbage. Mix well, but no kneading is required.

3. Fold directly into the jar up to the neck, lightly pressing down with your hand.

4. Pour salt and sugar on top of the cabbage. We pour water there. It will not fill well, so we help it with a wooden skewer. We pierce it all to the very bottom. This way we can fill in as much liquid as possible. It should cover the whole cabbage.

5. Cover the top with a lid or gauze and place the jar in a deep bowl. So we leave for 2 - 3 days at room temperature. Periodically, it is necessary to pierce the mass with a stick so that all the accumulated gas comes out. It is he who makes the cabbage bitter.

If there is no brine on top, then you need to add the leaked liquid back to the jar. Thus, there must always be brine on the surface.

6. Then we close the jar with a nylon lid and put it in the cold for storage.

In this way, you can add any favorite spices: dill, coriander, bay leaf, etc.

Is it possible to salt early cabbage for the winter:

Most summer residents try to plant different varieties in their garden. Some early, but there are also middle ripening or late. Everything in order to start eating vegetables already grown by your own hands as early as possible. After all, up to this point you have to buy in stores or on the market.

That's just the cabbage arrived in time. Yes, not one head of cabbage, but many at once. What to do with them? Most people ask themselves: is early cabbage suitable for pickling? The answer to this question is simple: yes, definitely! Why not?

The thing is that such cabbage is more tender and not as dense than that rough, winter varieties. And our early one does not need to be crumpled at all with such an effort. Perhaps you will not hear that crunch, but it will not be a smear either. Therefore, feel free to choose any recipe you like and go ahead!

Make several sample jars and you will immediately understand that it is the same as any other variety. Maybe even better. After all, it also stores all the useful vitamins and minerals that are so necessary for our body. But nevertheless, I recommend that you eat such a yummy first of all, and only then start harvesting from later varieties.

How to salt early cabbage to keep it crispy:

Not sure which way to use for such a young vegetable? Then I will be happy to share my version with you. It is simple, but the result is so delicious that you just can't resist it. I have never had a can for a long time. everything is eaten so quickly that only a crunch is on the whole house!

Ingredients:

Early cabbage - 3 kg.;
Beets - 2 pcs.;
Salt - 2 tbsp. l .;
Sugar - 1 tbsp. l .;
Water - 1.5 liters.

Preparation:

1. Prepare the head of cabbage. To do this, remove the top leaves. We cut it into 4 parts for our convenience. using a simple knife, chop the cabbage into thin strips. If there is a special shredder, then use it.

2. Peel the beets and three on a coarse grater, or on a special grater for Korean carrots.

3. We mix our vegetables, while trying not to crush them too much, because our cabbage is young and juicy enough.

4. Transfer the mass to the jar and crush it a little.

5. Dissolve salt and sugar in water at room temperature. Pour the brine into the contents of the jar. To get more liquid in, poke the cabbage with a wooden skewer.

6. Cover the neck of the container with gauze and place in a deep bowl. We leave it to salt for 3 days. If there is not enough brine, then add whatever liquid that has flowed into the bowl. Then we close it with a nylon lid and put it in the cold for storage.

How to salt cauliflower in jars: a simple and delicious recipe

For some reason, we are accustomed to the fact that only a white calf is salted for the winter. But what about the color? Is it really possible to eat it only in summer or in winter frozen? Not at all! It is also salted, only they try to do it somehow in an unusual way. So that it is distinguished by its taste.

Ingredients:

Cauliflower - 1 kg.;
Carrots - 500 gr.;
Bay leaf - 6 pcs.;
Dill umbrella - 6 pcs.;
Bitter pepper - to taste;
Salt - 2 tbsp. l .;
Sugar - 2 tbsp. l .;
Water - 1.5 liters.

Preparation:

1. First, let's prepare the brine. We need the most common cold water, not even boiled. We pour it into any container. Pour salt and sugar there. Mix well and set aside for a while. We need all bulk products to dissolve in it. Therefore, stir occasionally.

Try to use bottled or well water. But not from the tap - chlorinated. Otherwise, there is a possibility that our workpiece will deteriorate.

2. Now let's get started with vegetables. They need to be washed under running water and cleaned. We disassemble the cabbage into inflorescences. They should be small to fit more into the jar. Cut the carrots into slices about 1 cm thick, or you can also cut them in half.

3. Now let's fill our clean jars. You don't need to sterilize them, just wash with any detergent.

So, it is best to alternate layers: cabbage, carrots. And in the middle of the jar, place the dill, bay leaf, and, if desired, hot peppers. Pack everything tightly so that the container is not half empty.

4. Now fill the contents with brine under the very neck. We close it with ordinary capron lids and leave at room temperature for 2 - 3 days. Then you can rearrange it in the refrigerator or any cool place.

You can eat this cabbage after 2 - 3 weeks. But it keeps well all winter.

What days according to the lunar calendar is it better to salt cabbage?

There are varieties that ripen in September. And at the end of October, winter cabbage varieties are already completely ready, as they were caught by the first frosts. She has already collected enough sugar to be fermented. And our grandmothers and great-grandmothers knew perfectly well when it is better to salt cabbage so that it is tasty and crispy. Therefore, it was prepared only for the growing moon and on certain days.

The most suitable days are considered female... This is Wednesday, Friday and Saturday.

Everyone has long known that the moon affects almost everything that happens on earth. Therefore, the microorganisms involved in the fermentation process of cabbage are very active on a full moon. It's not bad! but also those microbes that harm cabbage are active. the same goes for the new moon. Only here the opposite is true. That is, all the bacteria are not so active, from which the cabbage will cook much deeper than usual. Therefore, for the results to be pleasing, you should not salt on the new moon and full moon.

In general, it is believed that 5 - 6 days of the growing moon are the most suitable.

According to the lunar calendar in September, the new moon starts from the 10th to the 24th. But the most favorable: 14, 15 , 19, 21, 22.

In October, it falls 10 - 23. Favorable: 10, 12, 13, 17, 19, 20.

In November from 8 - 22. The best: 9, 10, 14, 16, 17, 21.

And for those who salt in December: 8–21. Choose: 8, 12 , 14, 15, 19, 21.

I hope our calendar will be useful to you and not only. All the recipes are pretty simple and quick at the same time. they can be used to cook cabbage all year round. And I say goodbye to you for today, see you!

In winter, sauerkraut is present on almost every table. Salting cabbage for the winter has become a tradition. And this is not surprising: the crispy appetizer goes well with other foods, be it borscht or fried potatoes. Plus it is very helpful. It contains a record amount of vitamin C, much more than lemon or orange. There are many ways to prepare a vegetable with step-by-step instructions.

Salting cabbage for the winter has become a tradition

This recipe is the easiest and fastest to prepare, and at the same time it is very tasty. Thanks to this method, the cabbage will be cooked in two days.

Ingredients:

One liter of water.
Salt is one large spoon.
Sugar is one big spoon.
Vinegar 9% - 50 ml.
White cabbage - one medium-sized fork.
Carrots - several pieces.

You need to take a fork and chop it into thin strips.
Carrots need to be grated through a coarse grater or cut into thin strips. So its taste will be brighter and more palpable. Sweet and juicy varieties will add a light sweetness to the dish and complement the natural sourness of the cabbage.
Mix vegetables thoroughly and knead a little. Place in a large saucepan and tamp. Pour with brine.
The brine is prepared as follows. Salt, sugar, vinegar are added to warm water and stirred.
Cover the mixture of vegetables and brine with a plate and press down with a load. A three-liter bottle or jar filled with water is perfect as it.
You need to wait for the start of the fermentation process. This may take two to three days. Then the cabbage can be packaged in cans or immediately served on the table.

Step 1: prepare the vegetables.

Peel the cabbage from the withered upper leaves, divide into quarters, be sure to remove the stump so that it does not give bitterness. Use a knife to chop the cabbage into very thin strips.
Rinse the carrots, peel them off and, after rinsing again after reading, grate them on a medium grater or on a Korean carrot grater.

Place the cabbage in a deep bowl, add salt and remember it with a pusher and hands to make the juice stand out. Salting is better to taste in order to get a little salt than you need. Add some granulated sugar. At the very end, add the grated carrots (you don't need to mash them together with the cabbage) and mix everything.

Step 2: salt the cabbage.

At the bottom of the container in which you will pickle the cabbage, put large clean cabbage leaves, then put the prepared vegetables, cover them with cabbage leaves in the same way, put a flat dish, press the cabbage with your hands and place a three-liter jar filled with water as a press. Leave it all to roam on 3-4 days.

But you can't leave your cabbage just like that, all this time in the morning, afternoon and evening, or more often, you will need to free it from gases. To do this, you will have to remove the press, remove the cabbage leaves and pierce the contents of the tub or bucket with a wooden stick to the very bottom. You will feel a characteristic smell, not pleasant, but quite bearable.

Step 3: put the cabbage in the jars.

At the end of 3 or 4 days, when you feel that the cabbage is ready, pierce it to the bottom for the last time, and then transfer to clean glass jars, fill with the resulting juice and close the lids. Move the salted cabbage to a cool place to stop the fermentation process and store there throughout the winter.

Step 4: serve cabbage pickled for the winter.

Salted cabbage for the winter is a storehouse of vitamins and just a very tasty snack. You can make salads, delicious side dishes from it and cook awesome cabbage soup. Of course, in urban conditions it is unlikely that it will be possible to salt a lot at once, but be sure to find a place in the refrigerator for at least one three-liter jar, and you will never regret it when you have crispy cabbage at hand in winter.
Bon Appetit!

For taste and aroma, you can salt cabbage with lingonberries, cranberries, Antonovka, dill seeds, caraway seeds, mustard, horseradish. They also add not only carrots to it, but also beets and bell peppers.

To keep the cabbage crisp for longer, always tamp it in a jar after taking a portion. Vegetables should always be in brine.

Cabbage is a healthy vegetable that is high in vitamin C and minerals. How to salt cabbage in jars for the winter? To successfully pickle cabbage at home, no expensive ingredients are required. Fermentation is a simple way of preserving for future use in a natural way, based on fermentation in its own juice. When salting, water is used.

Each housewife has her own recipe for salting cabbage with the addition of chopped Antonov apples or carrots, lingonberries or cranberries, etc. There is another option for harvesting cabbage for the winter in jars - pickling.

The main difference from fermentation is faster cooking with the addition of acid (vinegar). For comparison: pickling takes from 3 to 7 days (depending on the recipe), pickling - from two hours to two days. But crispy sauerkraut is healthier than pickled cabbage.

The benefits and harms of sauerkraut

In fermented cabbage, nutrients are preserved 2 times better than in ordinary fresh vegetables. Blanks are necessary in winter and spring with vitamin deficiency. The vegetable contains a large amount of vitamin C (up to 75 mg in the stalk and up to 50-52 mg in the leaves per 100 g), minerals (potassium, phosphorus and calcium).

Moderate consumption of salted cabbage has a positive effect on the digestive processes, and the fiber content - on the intestinal microflora. Vitamin C is a faithful friend of the immune system, helping to strengthen it.

Salted cabbage is not recommended for people with ulcers and diseases of the duodenum, kidney failure and problems with the pancreas. It is better to exclude sauerkraut from the diet with increased acidity of gastric juice.

The characteristic crunch, loved by true connoisseurs of harvesting, is obtained only from autumn and winter varieties of white-headed vegetables. Summer cabbage is absolutely not suitable. With the wrong base for cooking, no amount of spices, additional ingredients and unique recipes will save the day. Therefore, fermenting cabbage so that it is crispy is possible only from late varieties of vegetables.

The larger the cabbage is cut and harvested, the better the nutrients are preserved.
Do not use iodized salt when salting.
The ancestors harvested a vegetable for the winter according to the lunar calendar. According to popular belief, it is better to cook on the new moon.
The ideal place for storing the workpiece is glass jars or wooden barrels that have undergone a special cleaning with a solution of bleach with repeated rinsing with water before cooking. Do not use large aluminum cans. This will spoil the taste.

Use a wide vegetable knife to chop. If you prefer thinly sliced cabbage, use a grater or food processor (in a limited time).

The classic recipe for pickling in a jar

Ingredients:

White cabbage - 2 kg,
Carrots - 1 piece,
Bay leaf - 2 pieces,
Salt - 40 g
Black pepper (peas) - to taste.

Preparation:

To ferment the cabbage deliciously and quickly I take a special vegetable grater. I peel the carrots and rub them coarsely, like a Korean carrot. I perform a similar procedure with cabbage.
I put the chopped vegetables in a large bowl. Thoroughly, with the application of effort, I knead with ordinary rock salt. I add 2 bay leaves broken into small particles.
Stir and squeeze cabbage with carrots until juice forms. In order not to be mistaken with the amount of salt, I taste it.
I spread the vegetable mixture over the jars, not all the way to the top. I leave room for the free exit of liquid.
I set up the cans with a deep tray underneath. From time to time I pierce the fermented product with a wooden stick (you can use the usual Japanese one, called "hasi"). Enough 1-2 times a day. This simple action is necessary to remove gases.
I leave the jars stored in the kitchen at room temperature for 2-3 days. The end of the starter process is determined by the disappearance of turbid water and the foam head on top of the product.
I cover glass containers with lids. I send it to the refrigerator for a day.

Serve the appetizer on the table, garnished with a fresh onion and seasoned with sunflower oil. Bon Appetit!

How to salt according to the classic recipe in brine

Ingredients:

Cabbage - 3 kg
Carrots - 400 g
Water - 2.5 l,
Salt - 5 tablespoons
Sugar - 3 large spoons
Dill seeds, caraway seeds - to taste.

Preparation:

Wash the white vegetable thoroughly in cold water. I remove the upper leaves with damage. Coarsely shredded. Chop the carrots through a grater.
I combine the two main ingredients in a deep bowl. Gently mix and mash.
Transferring to the banks. I do not tamp the vegetable mixture too much. I add cumin and dill seeds to each jar.
I pour water into a saucepan. I add salt and sugar and cook on the stove. Bringing to a boil and dissolving all the crystals, I put it to cool.
After 10-15 minutes I pour the hot liquid to the top. I cover the top with multi-layer gauze. I leave the cans in the kitchen for 48 hours. From time to time, salting must be "disturbed" (pierced) with a wooden stick. The frequency of the procedure is 2 times a day.
After 48 hours, pour the brine from the jars into a clean saucepan. I put it on the stove. I add sugar and bring to a boil again. I pour the slightly cooled brine into jars. I close it with lids and leave it on the kitchen table until it cools completely.
I put the salting in the refrigerator. After 3 days, try a delicious preparation and treat your family members.

Video recipe

The classic pickling recipe is tasty and quick

Ingredients:

Cabbage - 1 kg
Carrots - 1 piece,
Vinegar 9 percent - 4-5 large spoons,
Water - 500 ml,
Sugar - 5 tablespoons
Vegetable oil - 5 large spoons
Salt - 1 tablespoon.

Preparation:

I put granulated sugar in a pot of water, pour in vegetable oil and add salt. Bring to a boil under the lid. I take it off the stove and leave it to cool.
Grind cabbage with carrots on a special grater. I stir it. I fill the jar with vegetables.
Pour vinegar into a slightly cooled, but hot brine. I'm getting in the way. I pour it into the vegetable mixture. I'm waiting for it to marinate, 4-5 hours is enough.

Cabbage in jars with tomatoes for the winter

For harvesting, you need ripe medium-sized tomatoes with a dense structure.

Ingredients:

White vegetable - 10 kg,
Tomatoes - 5 kg
Salt - 350 g
Celery, dill seeds, cherry and currant leaves, hot peppers - to taste.

Preparation:

My vegetables. Shred vegetable. I leave the medium-sized tomatoes whole.
I spread chopped cabbage in a large basin, then tomatoes. Sprinkle on top with currant and cherry leaves for flavor, celery and dill. This is one layer. I do at least three.
Cover the dish with a clean cloth on top. I press down with a load. I follow the release of juice and the fermentation process. You need to wait 3-4 days.
I transfer the finished mixture to jars. I set it to cool for 12-16 hours.

The product is ready to use!

Useful advice. To speed up the salting, you can prepare a special brine. For a liter of water, you will need 2 tablespoons of salt and 150 g of sugar. I fill the product with brine. I'm waiting for 2 days.

Pickling cabbage in jars with beets

Ingredients:

Cabbage - 2 kg
Beets - 500 g
Carrots - 1 piece,
Garlic - 1 wedge
Water - 1 l,
Sugar - 150 g
Salt - 2 large spoons
Black pepper - 10 peas,
Bay leaf - 3 leaves,
9% table vinegar - 150 g,
Sunflower oil - 3 tablespoons.

Preparation:

I cut vegetables. I don't try to chop the cabbage too finely. Grind carrots and beets using a special vegetable cutter. This handy kitchen tool will help you make small cubes. I cut the garlic into pieces.
I stir the ingredients in a deep bowl.
I wash the lids under boiling water, and sterilize the cans.
I put the mix of fresh chopped vegetables into jars. I press it lightly.
I prepare the marinade on the stove by adding spices to the water. I achieve a transparent color. At the end of cooking, add vinegar.
I pour the brine over the jars. I seal it with lids, cool it naturally. I transfer the workpieces to the refrigerator. After 2 days, you can open and eat.

Video preparation

Cabbage in jars with apples

Ingredients:

Cabbage - 2 kg
Carrots - 400 g
Apples - 4 things,
Sugar - 70 g
Salt - 70 g
Allspice - 10 peas,
Black pepper - 20 peas.

Preparation:

Grind cabbage and carrots using a special grater. I add salt and sugar. Mix thoroughly, pressing lightly.
I throw in peppercorns and bay leaves. Once again I mix vegetables with spices.
I am engaged in apples. Gently take out the core. I cut it into pieces.
I put the vegetables in the jars. I press it a little, then I put the apple layer. I repeat it several times until it is completely filled. I leave 5 cm on top for juice release during fermentation.

Useful advice. Place a deep bowl under each jar to prevent the juice from leaking out. One large tray can be placed under glass containers.

I leave the workpiece for 3 days. In the morning and in the evening, I pierce the vegetable mixture to release excess gas using a wooden skewer.
After 3 days, I put the blanks in the refrigerator. I let the dish brew for four days, not forgetting to use a wooden stick from time to time.
I store the finished product in a cold place - a cellar or a refrigerator.

Useful advice. Serve sauerkraut on the table, adding finely chopped onion and particles of pickled apples. Top can be poured with vegetable oil. It will turn out incredibly tasty.

Cabbage in jars with cranberries and honey

Instead of granulated sugar, the recipe uses a natural sweetener - honey.

Ingredients:

Cabbage - 1 kg
Carrots - 2 pieces of medium size,
Honey - 1 large spoon,
Salt - 20 g
Cranberries - 15-20 berries,
Lavrushka - 1 piece,
Sunflower oil - 2 large spoons,
Black pepper - 5 peas.

Preparation:

Mine and clean the cabbage. I remove dirty leaves. Shredded vegetable using a sharp kitchen knife. Be careful! If you are not confident in your abilities, use a convenient vegetable grater.
I clean the carrots, then grate them.
I pour the cabbage into a bowl. I put in the salt. Mix thoroughly with my hands, pressing lightly.
I add other ingredients to the cabbage mixture. I stir it.
I put vegetables in pre-prepared containers. I tamp it with a crush. I make several holes in the nylon kitchen lid. I cover the cans with new closures and send them to the refrigerator.
After a day, remove the containers and pierce the fermented mixture with a stick to release gases.
It will take 7 days to fully cook. Take out the workpieces and pierce them once or twice a day. This is a very important point in cooking!
I put the appetizer on a plate, sprinkle with vegetable oil and decorate with cranberries.

Useful advice. Cranberries can be added fresh to the finished dish or salted along with cabbage and carrots, making it a fermentation participant.

Can early cabbage be salted?

You can salt early cabbage. Harvesting will not be a complete substitute for a tasty and crispy snack made from late varieties, but in the case of a high yield of young cabbage, your efforts and labors in the country will not be wasted.

Ingredients:

Young vegetable - 8 kg,
Water - 8 l
Horseradish - 1 large root,
Garlic - 100 g
Red beets - 300 g
Parsley - 1 bunch,
Granulated sugar - 400 g
Salt - 400 g.

Preparation:

Preparing the main ingredient for salting. Carefully wash and remove the top sheets if there is damage. I remove the stumps.
Shrimp with a large, well-sharpened knife. I transfer it to a volumetric container.
Peeling the garlic. I cut it into small pieces. Remove the peel from the beets and grind them on a coarse grater.
I put vegetables in a large enamel bowl. First, cabbage, then beets, add chopped parsley and garlic on top. I repeat the layers several times.
I put a pot of water on the stove. I put sugar and salt. I bring to a boil, stirring thoroughly until the ingredients are completely dissolved.
I leave the brine to cool. Then I pour it into an enamel bowl. I close it with a large lid, press down on top with a heavy object. I leave it in the kitchen for 2 days.
I transfer the salting to clean jars. I close it on top with plastic lids and put it in the refrigerator. After 3-4 days, the tasty preparation is ready for use.

How to salt cauliflower in jars for the winter

Ingredients:

Cabbage - 1.5 kg
Beets - 1 piece of medium size,
Carrots - 1 piece,
Garlic - 3 cloves
Allspice - 3 peas,
Black pepper - 6 peas,
Water - 1.5 l,
Sugar - 100 g
Salt - 100 g.