Recipe for how to salt katana cabbage. How to pickle cabbage for the winter: cold method, pickling in jars. Korean Chinese cabbage recipe

Salted cabbage in 3 liter jars.

RECIPE 1.
INSTANT CABBAGE.

Chop the cabbage into thin strips or cut into slices. Tightly
put in a 3 liter jar. Pour cold water, dissolving 2 tablespoons of salt (water 1-1.5 l) in it. Leave the jar warm for 2 days. Then
drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and use. It is good to sprinkle the cabbage with carrots. grated on a coarse grater.

Line the bottom of the jar with the top cabbage leaves. Finely chop the rest of the head of cabbage, leave a few cabbage leaves intact, they will come in handy later. So grind the chopped cabbage with salt, grated carrots, so that it gives juice (if for soup). If salt for a snack - add caraway seeds, cranberries. Push it tightly into the jar, cover with the left cabbage leaves, cover with a clean cloth - and put the load on top. You can eat on the second or third day.

RECIPE 2.
FOR ONE 3 LITER BANK

We need:
1 large head of cabbage
1 medium carrot
1 tbsp. spoonful of sugar
salt to taste

Cooking sauerkraut:
Cabbage, wash, clean from integumentary leaves. Halve and chop finely.
We put all this in an enamel cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter.
Then we mash it with our hands (like dough) so that cabbage juice stands out, and
the cabbage will become translucent. At the same time, you need to salt the cabbage little by little - so it will be more convenient and faster to mash it.

Taste the cabbage all the time, I salt to taste - as a result, cabbage
there should be a few more salt than necessary - the salt will then go away when the cabbage turns sour.

And so that the fermentation process begins, add sugar, a little about
a tablespoon for the whole head of cabbage.

Peel and grate the carrots.

Attention! Put the carrots in the cabbage only when you are ready to put it in the jar - you don't need to crush the carrots together with the cabbage - it will not taste good.

Mix gently
When all the cabbage is laid, it is necessary to put oppression.
I use an ordinary nylon cover as oppression - it is quite
enough for this volume.
Press the lid well, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, the cabbage will turn out to be loose and soft, but we need a dense and crunchy one.
So we finished salting cabbage for the winter, it turned out a full 3
liter jar.

But there was a lot of cabbage juice. Never pour it out!
The laborious process of salting cabbage for the winter is over, but it is not yet
all!
She will be ready only in three days.

Our further actions are as follows:
We put the jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that little jar of juice side by side on the table (everything will wander there too).
The cabbage will ferment at room temperature for 3 days.
All this time you will need to free her from
the resulting gas - hydrogen sulfide - the smell is certainly not pleasant ...
but bearable, the main thing is not to leave it in the cabbage. For this it will be necessary
pierce it to the bottom with a thick knife - how the gas comes out you will see and
you will feel.

On the first day it will be a little, on the second more, and by the evening of the third
days, the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - the first day just press the lid and the gas will come out by itself.

When you pierce the cabbage, you need to remove the lid, then lay
back to the bank, because it will play the role of oppression.

If there is a lot of juice, pour it into a jar.
By the evening of the third day, sour juice is formed in this jar, and some kind of viscous and slimy - do not be alarmed as it should be.

We pierce the cabbage for the last time, "squeeze" all the hydrogen sulfide out of it, take out the "oppression", pour out the juice from a half-liter jar, close it with a nylon lid and send it to the refrigerator for storage.

That's all! Now you know how to salt cabbage for the winter in a jar!

By the way, after a day you will notice that the juice is well absorbed into the cabbage,
therefore, do not pour the juice out of the can if it does not fit all,
just let it stand in the refrigerator next to a 3-liter jar, and in a day or two you will send it there, otherwise the cabbage will not be so juicy and crispy.

RECIPE 3.
SALT CABBAGE IN ENAMELED BUCKET.

We take products in the following proportion:
for 10 kg of cabbage:
200 - 250 g of salt.
Optionally, to improve the appearance and taste, you can add:
500g carrots, coarsely grated or cut into narrow strips;
and / or 1 celery root;
or 1 kg of whole or chopped apples;
or 100-200g lingonberries;
cumin to taste.

Chop the cabbage and mix evenly with table salt. For
evenly salting the cabbage in a wider container and
stand for 0.5-1 hour. Next, put the cabbage in a bucket (a saucepan or
cans) strongly sealing to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from damage. Place a clean piece of white cloth on top, on top of it a wooden lattice (you can have a plate of a suitable diameter), on which to put oppression. You can use a jar of water as oppression. The grate (or plate) after about a day should be immersed 3-4 cm in the juice released from the cabbage.

Fermentation of cabbage produces gases with an unpleasant odor. To remove these gases, you need to pierce the container with cabbage to the bottom with a sharpened smooth stick every 2 days until the release of gases stops.

Cabbage is ready in 15-20 days, depending on
room temperature.

Put the finished cabbage in 3 liter jars and put in the refrigerator.

After removing the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because cabbage, left without brine, quickly deteriorates and loses some of the vitamin C it contains.

RECIPE 4.
SALTING CABBAGE WITH PIECES.

Cooking method:
We cut the cabbage into pieces, put it in jars, and pour each row
carrots, grated on a coarse grater, and chopped garlic. For a 3 liter jar - 1 head of garlic. Do not stuff the cabbage too much!

The brine is prepared like this: for 1 liter of water - 2 tbsp. l. with top salt and 150 g
sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g of vegetable
oils.

RECIPE 5.
CABBAGE MARINATED WITH VINEGAR.

For 5 liters of cold water, take one bottle of vinegar, 2 glasses of sugar.
1.5 cups salt, carrots. Cut the cabbage into pieces, you can cut it into 4 pieces. Place in a saucepan or barrel. Pour in brine and squeeze.
Put in a room at room temperature for 3-5 days.
Pickled cabbage can be served as snacks and for the second
dishes.

Several possible options for mixtures for sauerkraut:
10 kg of cabbage, 25 g of caraway seeds or dill, 200 - 250 g of salt;

10 kg of cabbage, 25 g of caraway seeds or dill, 100 g of dried berries
juniper, 200 - 250 g of salt;

10 kg of cabbage, 300 - 500 g of carrots, 25 g of cumin or dill seeds, 200 -
250 g salt;

10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of parsnip root,
200-250 g of salt;

10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley roots,
celery and parsnips, 25 g of caraway seeds or dill, 200 - 250 g of salt;

10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dill or caraway seeds,
200 - 250 g of salt;

10 kg of cabbage, 500 g of carrots, 100 g of onions, 3-4 bay leaves;

10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g
salt;

10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of cumin or dill seeds,
200 - 250 g of salt;

10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of caraway seeds or
dill, 80 g of dried juniper berries;

10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of caraway seeds
or dill, 200 - 250 g of salt;

10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of seeds
caraway seeds or dill, 200 - 250 g of salt;

RECIPE 6.
CABBAGE "IN GEORGIAN".

You will need:
- 1 medium head of fresh white cabbage;
- 1 table beet;
- 1 red hot pepper;
- 4 cloves of garlic;
- 100 g of green celery;
- vinegar to taste;
- 1 tbsp. a spoonful of salt in 1 liter of water.

Cooking method:

Cut the cabbage into large squares, the beets into thin slices,
Chop celery and pepper.

Lay everything in layers, sprinkle with chopped garlic.

Pour a boiling solution of salt, water and vinegar, which should
cover the vegetables completely.

Put in a warm place for 2 days, then in the refrigerator.

Unfortunately, cabbage prepared according to this recipe is not subject to
long-term storage.

RECIPE 7.
CABBAGE HOLIDAY.

You will need:
- 4 kg of cabbage;
- 8-12 cloves of garlic;
- 250 - 300 g of beets.

For brine for 1 liter of water:

- 2 incomplete tablespoons of salt;
- 2 tbsp. tablespoons of sugar;
- 8 peppercorns;
- 4 bay leaves;
- ½ tbsp. apple cider vinegar.

Cooking method:

Cut the cabbage into large pieces. Place in an enamel saucepan, between cabbage slices put raw beets and thinly sliced ​​garlic between cabbage slices.

Boil the brine from water, salt, sugar, bay leaf and pepper. Remove from heat, add apple cider vinegar. Pour the brine over the cabbage. Close the pan with a lid. After 4-5 days, the cabbage is ready.

The most delicious and crispy cabbage is obtained if you ferment it on the FULL MOON, as well as on the WISHING and ARRIVING moon. These are the 6th, 7th, 13th, 14th, 15th and 16th lunar days of November. Salted cabbage in 3 liter jars. RECIPE 1. FAST CABBAGE. Chop the cabbage into thin strips or cut into slices. Store tightly in a 3 liter jar. Pour cold water, dissolving 2 tablespoons of salt (water 1-1.5 l) in it. Leave the jar warm for 2 days. Then drain a little brine and dissolve half a glass of sugar in it, pour it back into the cabbage, leave for one day, then put it in the refrigerator for storage and use. It is good to sprinkle the cabbage with carrots. grated on a coarse grater. Line the bottom of the jar with the top cabbage leaves. Finely chop the rest of the head of cabbage, leave a few cabbage leaves intact, they will come in handy later. So grind the chopped cabbage with salt, grated carrots, so that it gives juice (if for soup). If salt for a snack - add caraway seeds, cranberries. Push it tightly into the jar, cover with the left cabbage leaves, cover with a clean cloth - and put the load on top. You can eat on the second or third day. RECIPE 2. FOR ONE 3-LITER JAR We need: 1 large head of cabbage 1 medium carrot 1 tbsp. a spoonful of sugar salt to taste Preparation of sauerkraut: Cabbage, wash, clean from integumentary leaves. Halve and chop finely. We put all this in an enamel cup or basin - it all depends on the volume of cabbage that you decide to salt for the winter. Then we mash it with our hands (like dough) so that the cabbage juice stands out, and the cabbage becomes translucent. At the same time, you need to salt the cabbage little by little - so it will be more convenient and faster to mash it. Taste the cabbage all the time, I salt to taste - as a result, the cabbage should be slightly salted than necessary - the salt will then go away when the cabbage turns sour. And so that the fermentation process begins, add sugar, a little about a tablespoon for the whole head of cabbage. Peel and grate the carrots. Attention! Put the carrots in the cabbage only when you are ready to put it in the jar - you don't need to crush the carrots together with the cabbage - it will not taste good. Mix gently. When all the cabbage is laid, it is necessary to put oppression. I use an ordinary nylon cover as oppression - it is quite enough for such a volume. Press the lid well, compacting the cabbage, you will have to do this more than once, because during fermentation gases are formed that strive to lift it up. Without oppression, the cabbage will turn out to be loose and soft, but we need a dense and crunchy one. So we finished salting cabbage for the winter, we got a full 3-liter jar. But there was a lot of cabbage juice. Never pour it out! The laborious process of salting cabbage for the winter is over, but that's not all! She will be ready only in three days. Our further actions are as follows: We put a jar of salted cabbage in a plate or in a cup - otherwise all the juice that will rise during fermentation will end up on the table. By the way, we put that little jar of juice side by side on the table (everything will wander there too). The cabbage will ferment at room temperature for 3 days. All this time, you will have to free it from the formed gas - hydrogen sulfide - in the morning and in the evening - the smell is certainly not pleasant ... but tolerable, the main thing is not to leave it in the cabbage. To do this, you will need to pierce it to the bottom with a thick knife - you will see and feel how the gas comes out. On the first day it will be a little, on the second more, and by the evening of the third day, the active fermentation process usually ends, you need to pierce the cabbage 2-3 times a day - on the first day just press the lid and the gas will come out by itself. When you pierce the cabbage, you need to remove the lid, then put it back in the jar, because it will play the role of oppression. If there is a lot of juice, pour it into a jar. By the evening of the third day, sour juice is formed in this jar, and some kind of viscous and slimy - do not be alarmed as it should be. We pierce the cabbage for the last time, "squeeze" all the hydrogen sulfide out of it, take out the "oppression", pour out the juice from a half-liter jar, close it with a nylon lid and send it to the refrigerator for storage. That's all! Now you know how to salt cabbage for the winter in a jar! By the way, in a day you will notice that the juice is well absorbed into the cabbage, so you should not pour the juice out of the can if it does not fit all, just let it stand in the refrigerator next to a 3-liter can, and in a day or two you go there and send, otherwise the cabbage will not be so juicy and crispy. RECIPE 3. SALT CABBAGE IN ENAMELED BUCKET. We take products in the following proportion: for 10 kg of cabbage: 200 - 250 g of salt. Optionally, to improve the appearance and taste, you can add: 500 g of carrots, grated on a coarse grater or cut into narrow strips; and / or 1 celery root; or 1 kg of whole or chopped apples; or 100-200g lingonberries; cumin to taste. Chop the cabbage and mix evenly with table salt. For even salting, place the cabbage in a wider container and stand for 0.5-1 hour. Then put the cabbage in a bucket (saucepan or jars) tightly to remove air. The surface of the laid and compacted cabbage must be leveled and covered with whole cabbage leaves, protecting it from damage. Place a clean piece of white cloth on top, on top of it a wooden lattice (you can have a plate of a suitable diameter), on which to put oppression. You can use a jar of water as oppression. The grate (or plate) after about a day should be immersed 3-4 cm in the juice released from the cabbage. Fermentation of cabbage produces gases with an unpleasant odor. To remove these gases, you need to pierce the container with cabbage to the bottom with a sharpened smooth stick every 2 days until the release of gases stops. Cabbage is ready in 15-20 days, depending on the room temperature. Put the finished cabbage in 3 liter jars and put in the refrigerator. After removing the cabbage, the surface should be leveled and compacted so that the juice always covers the cabbage, because cabbage, left without brine, quickly deteriorates and loses part of the vitamin C contained in it. RECIPE 4. SALTING CABBAGE IN PIECES. Method of preparation: Cut the cabbage into pieces, put it in jars, and sprinkle each row with carrots, grated on a coarse grater, and chopped garlic. For a 3 liter jar - 1 head of garlic. Do not stuff the cabbage too much! The brine is prepared as follows: for 1 liter of water - 2 tbsp. l. with a top of salt and 150 g of sugar, 100 g of 9% vinegar or 1 tbsp. l. essences, 100 g of vegetable oil. RECIPE 5. CABBAGE MARINATED WITH VINEGAR. For 5 liters of cold water, take one bottle of vinegar, 2 glasses of sugar. 1.5 cups salt, carrots. Cut the cabbage into pieces, you can cut it into 4 pieces. Place in a saucepan or barrel. Pour in brine and squeeze. Put in a room at room temperature for 3-5 days. Pickled cabbage can be served as appetizers and for main courses. Several possible options for mixtures for pickling cabbage: 10 kg of cabbage, 25 g of caraway seeds or dill, 200 - 250 g of salt; 10 kg of cabbage, 25 g of cumin or dill seeds, 100 g of dried juniper berries, 200 - 250 g of salt; 10 kg of cabbage, 300 - 500 g of carrots, 25 g of caraway seeds or dill, 200 - 250 g of salt; 10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of parsnip root, 200-250 g of salt; 10 kg of cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley, celery and parsnip roots, 25 g of caraway seeds or dill, 200 - 250 g of salt; 10 kg of cabbage, 300 g of carrots, 200 g of onions, 25 g of dill or caraway seeds, 200 - 250 g of salt; 10 kg of cabbage, 500 g of carrots, 100 g of onions, 3-4 bay leaves; 10 kg of cabbage, 500 g of apples, 25 g of dill or caraway seeds, 200 - 250 g of salt; 10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of cumin or dill seeds, 200 - 250 g of salt; 10 kg of cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of caraway seeds or dill, 80 g of dried juniper berries; 10 kg of cabbage, 200 g of cranberries (lingonberries), 100 g of carrots, 25 g of caraway seeds or dill, 200 - 250 g of salt; 10 kg of cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of caraway seeds or dill, 200 - 250 g of salt; RECIPE 6. CABBAGE "IN GEORGIAN". You will need: - 1 medium head of fresh white cabbage; - 1 table beet; - 1 red hot pepper; - 4 cloves of garlic; - 100 g of green celery; - vinegar to taste; - 1 tbsp. a spoonful of salt in 1 liter of water. Method of preparation: Cut the cabbage into large squares, the beets into thin slices, chop the celery and pepper. Lay everything in layers, sprinkle with chopped garlic. Pour over a boiling solution of salt, water and vinegar, which should completely cover the vegetables. Put in a warm place for 2 days, then in the refrigerator. Unfortunately, cabbage prepared according to this recipe cannot be stored for a long time. RECIPE 7. CABBAGE HOLIDAY. You will need: - 4 kg of cabbage; - 8-12 cloves of garlic; - 250 - 300 g of beets. For brine for 1 liter of water: - 2 incomplete tablespoons of salt; - 2 tbsp. tablespoons of sugar; - 8 peppercorns; - 4 bay leaves; - ½ tbsp. apple cider vinegar. Method of preparation: Cut the cabbage into large pieces. Place in an enamel saucepan, between cabbage slices put raw beets and thinly sliced ​​garlic between cabbage slices. Boil the brine from water, salt, sugar, bay leaf and pepper. Remove from heat, add apple cider vinegar. Pour the brine over the cabbage. Close the pan with a lid. After 4-5 days, the cabbage is ready.

Did you know that sauerkraut has 20 times more vitamin C than fresh cabbage? In the process of fermentation in cabbage, as in kefir, a huge amount of probiotics is formed. Cabbage is healthy, tasty, stored for a long time, it can be used in the form of salads, stew, prepare fillings for pies, cook cabbage soup. And there are also many ways to pickle cabbage, thanks to which it turns out differently and does not become boring.

Salting cabbage is not difficult. But before you start preparing for the winter, it is not superfluous to familiarize yourself with some of the secrets and subtleties. They will help not spoil vegetables and get crispy, juicy and aromatic cabbage.

Until they started cooking, watch this funny video.

If you have absolutely no experience in salting cabbage, start with a simple method of salting in chunks. For this salad, the cabbage does not need to be shredded. Vegetables are cut into large pieces, placed in glass jars and filled with marinade. Within a day, cabbage can be served at the table. One drawback is that cabbage prepared according to this recipe cannot be stored for a long time. It must be eaten within 3-5 days. Further, it peroxides and loses its taste and nutritional properties. Since cabbage is prepared quickly, it is better to pickle a new batch after a while.

Ingredients for the recipe:

• cabbage 1 kg.
• carrots 1 pc.
• garlic 3-4 cloves

For the marinade:

• water 1 liter
• sugar ½ cup
• salt 2 tbsp. spoons
• vinegar 1 glass
• vegetable oil 1/2 cup

Cooking method:

1. Wash the cabbage, remove a few top sheets, cut into large pieces. Peel the carrots, cut into cubes or grate. Chop the garlic into slices; you can crush small cloves with the side of the knife blade.
2. Place the vegetables in a 3 liter jar or enamel saucepan, layering the cabbage with slices of carrot and garlic.
3. Prepare the marinade. Mix water, sugar and salt. Stir until sugar and salt are dissolved. Pour in vegetable oil. Bring the mixture to a boil, remove from heat and pour in the vinegar immediately. Pour the hot marinade over the cabbage. Leave at room temperature for a day. Store in the refrigerator.
4. Advice: Cabbage for pickling should be of late or medium varieties with a firm fork. Usually, it is recommended to take large forks for salting, they get more finished product and less waste. For salting in large pieces, not very large and even small forks are suitable. Cut them into 4-8 pieces in sectors together with the stump.

Feeding method: Since the marinade contains vegetable oil, the cabbage does not need additional cooking. Remove crispy bites from the brine and serve.

For quick sauerkraut, pickle or pickle is usually used. Vinegar is usually added to the marinade, which is not to everyone's taste. We suggest trying a recipe for quick pickling of cabbage in jars without vinegar. For souring cabbage, 2 days are enough. After which it must be stored in the refrigerator.

Ingredients for the recipe:

• White cabbage 1 forks
• carrots 1 pc.
• peppercorns 10-15 pcs.
• bay leaf 3-5 pcs.

For brine:

• water 1 l.
• salt 1 tbsp. a spoon
• sugar 1/2 tbsp spoons

Cooking method:

1. Chop the cabbage. Grate the carrots on a coarse grater. The amount of carrots can be adjusted at your discretion. If you like light sauerkraut, reduce the amount of carrots. If you like the salad in bright orange color, add more orange vegetable. Keep in mind that with a lot of carrots, the salad will oxidize faster, so you need to eat it faster.
2. Mix carrots and cabbage. Place tightly in a jar, shifting with peppercorns and bay leaves.
3. To prepare the brine, dissolve the prescribed amount of sugar and salt in water. Pour the brine over the cabbage. Place the jar in a deep bowl and leave to ferment at room temperature for 2 days. During the fermentation process, the amount of juice will increase, it can pour out of the jar, which is why the jar of cabbage should be put in a deep bowl.
4. After 2 days, close the jar with a lid and place in the refrigerator.

Feeding method: Add finely chopped onion, dill or parsley and vegetable oil to the cabbage before serving.

Another simple and quick way of salting coarsely sliced ​​cabbage is in Georgian. Beetroot colors cabbage in a delicate pink color and gives a specific taste. The salad is ready in a day, it is stored in the refrigerator for no more than a week, so you should not cook it in large batches - for future use.

Ingredients for the recipe:

• cabbage 1.5 kg.
• carrots 100 g.
• beets 100 g.
• allspice 5-7 peas
• sugar 4 tbsp. spoons
• salt 3 tbsp. spoons
• vinegar 1 glass
• boiling water 2 liters

Cooking method:

1. Cut the cabbage into checkers with a side of 3-4 centimeters. Cut the carrots and beets into semicircles or cubes. Stir the vegetables and fill a 3-liter jar tightly with them. Place allspice peas between the cabbage layers. Pour salt and sugar into the jar, pour in the vinegar and pour boiling water over the jar to the top.
2. Leave to ferment at room temperature, placing a deep bowl or some container under the jar, into which the juice released during fermentation will drain. After two days, close the jar with a nylon lid and hide in the refrigerator.
3. Advice: Add 3-4 peeled and crushed garlic cloves to the jar. The cabbage will acquire a pleasant garlic smell and piquant taste.

If you intend not only to diversify the table with a delicious cabbage salad, but to preserve the harvest and prepare real sauerkraut for the winter, you should work hard and be patient. Firstly, our grandmothers say that tasty, juicy and crispy cabbage is obtained only if it is salted on the 5-6th day of the lunar calendar. Secondly, it is better to salt cabbage in large wooden tubs, and store it in a cellar. In the absence of such, an enamel bucket, tank or plastic containers are suitable. Although experts say that the taste of such a cabbage is somewhat different. Third, prepare flavors to add flavor to the cabbage. It can be caraway or dill seeds, horseradish, oak bark, cranberries, lingonberries, apples, celery root, pepper.

Ingredients for the recipe:

• cabbage 10 kg.
• carrots 300 g.
• salt 200 g
• caraway seeds 1/2 tbsp spoons
• 1/2 tbsp peppercorns spoons
• bay leaves 10 pcs.
• oak bark or grated horseradish root 1 tsp

Cooking method:

1. Wash the cabbage, remove the top dense leaves, but do not discard. Chop the cabbage finely with a sharp wide knife or grate it on a special grater. Do not try to chop very thinly if you want to get exactly crispy cabbage. Grate the carrots on a coarse grater.
2. Place the shredded cabbage and carrots in a large bowl. Sprinkle with salt and rub with your hands, not too zealous, until the juice appears. At the bottom of the pickling container, place some of the whole cabbage leaves removed from the forks at the beginning. Lay out a layer of cabbage, tamp it down with a fist or pusher so that the juice comes out. Sprinkle with some caraway seeds, oak bark, a few peppercorns and bay leaves.
3. Continue to stack the cabbage in layers, alternating with spices, until you have stacked everything. Cover the top with the remaining whole cabbage leaves, place an inverted lid or plate, and put down oppression. It can be a regular three-liter can of water.
4. The leavening process takes 3-6 days at a temperature of 19-22 ° C. It all depends on the size of the container in which the cabbage is salted and the temperature. At low temperatures, the fermentation process is inhibited and stops altogether. At high temperatures, it peroxides, becomes slippery and soft.
5. If you did everything correctly, after a while, juice and foam will appear on the surface of the tub. It must be removed. Every day, the cabbage needs to be pierced to the very bottom with a wooden stick so that the accumulated gases come out to the surface. If you do not do this, the cabbage will acquire an unpleasant bitter aftertaste.
6. On the third or fourth day, you will notice that the juice in the cabbage becomes less, and it seems to be settling. This means that the fermentation process has come to an end. Taste the cabbage. If it seems that it lacks sourness, leave it warm for another day. Then store in the refrigerator or in the cellar at a temperature of 0-5 ° C.
7. Advice: The amount of salt, cabbage and carrots in this recipe has been proven for years, so we recommend that you weigh the products accurately and do not act on the eye, then everything will work out for sure.
8. Sauerkraut perfectly tolerates freezing, without losing either taste or nutritional qualities. Place the cooked cabbage in bags and freeze. Take it out as needed, defrost it and eat it with pleasure and benefit for the body.

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.

To prepare delicious sauerkraut, you need to buy a firm, juicy head of cabbage, preferably white-headed and not green. Before starting work, cut and try raw cabbage, if it seems that the cabbage is bitter, it is better to cook something else out of it.

One of the most important conditions for pickling and souring cabbage is cleanliness. All utensils, as well as the table and hands, when cutting, placing and piercing cabbage must be clean so that the cabbage is fermented with the "desired" bacteria.

Preparation:

I always try to put a few apple slices on the bottom of the dish in which I salt the cabbage. It gives its own flavor to cabbage a little and it is believed that salted cabbage is more crispy with an apple than without it. But without the apple, the cabbage is also good. Apples are tasty too.

Then you need to mix the carrots and cabbage, add salt and mix the cabbage again. This can be done in a large bowl or directly on the table.

After adding salt, the cabbage must be quickly placed in a container in which the cabbage will be fermented (a saucepan or bucket with a volume of at least 3.5 liters.)

Salt for salting cabbage, you need to take 2% of the total weight of cabbage with carrots. My total weight of chopped cabbage with carrots turned out to be 2 kg, so I take 40 grams of salt (this is 2 tablespoons without a slide).

We put the cabbage tightly in a bucket and build a press (I put a plate on top and put a 3-liter jar of tomato). The cabbage juice will immediately cover the plate. Further, the amount of juice will increase and on the second day air bubbles will appear on the surface.

1-2 times a day the press should be removed and the cabbage should be pierced with a clean knitting needle or knife to the bottom, expelling air bubbles.

So cabbage is fermented at a kitchen temperature of 18-22 ° C for 3 days. Then try the cabbage, if the taste is good, remove the press and put it in the refrigerator (if there is not enough space in the refrigerator, you can tightly put the cabbage in jars and pour the cabbage juice over). If the cabbage is not yet fermented, wait another 1 day.

In the cold, the fermentation process will end, and if the cabbage is not put into the refrigerator, it can over-acidify and deteriorate (after all, we have a small amount of cabbage, and the temperature in the kitchen is usually warm.)

In the recipe, I indicate the peppercorns. I crush them a little and put them between the cabbage when laying it. They also use dill seeds or small bay leaves (either one). When fermented, cabbage receives their aroma from these spices.

Refreshing, tasty, healthy sauerkraut is ready! Now all you have to do is add the onion and the aromatic vegetable oil and you can enjoy it.