How much autumn mushrooms need to be cooked. How long does it take to cook honey mushrooms? Secrets of Cooking Forest Mushrooms

25.10.2019

Salting vegetables can be long and tedious, but not everyone probably knows how to quickly pickle cabbage at home in 2 hours. Today I will tell you in detail how to do this, and from the photo you will understand that it is also very easy. I once had the opportunity to cook dinner for relatives who came from afar and very unexpectedly. As soon as the bell rang in the apartment, and all the household were at home, I realized that someone had brought. Fortunately, these were my distant relatives who happened to be passing through my city. So they stopped by to see me for a light. Since you don't always prepare for the arrival of guests, I was taken by surprise. But it didn't work, I immediately rattled the dishes in the kitchen, and dinner was ready on time. And the salted cabbage among them took the central place on the table. It is just as easy and quick to cook if you use our recipe.

Required products:

- half a fork of white cabbage;
- 1 medium-sized carrot;
- sweet red pepper;
- a couple of cloves of garlic;
- a couple of pinches of ground black pepper;
- one tables. l. coarse table salt;
- a couple of pinches of granulated sugar;
- a couple of leaves of lavrushka;
- 50 grams of vinegar (9%);
- 0.5 liters of water.

Free form shred cabbage. In this case, choose how to cut it according to personal experience, and who knows how. I rub it with cleanly washed hands. The cabbage will soften.

For this recipe, I rub the carrots on a grater, choosing the large side as usual.

I cut the sweet pepper into strips and add to the vegetables. It will add not only bright colors to cabbage, but also give it a unique aroma.

There is also a treasure of lavrushka leaves in the cabbage. I squeeze out the garlic. These two components are indispensable for cabbage and the dish will be just great. To speed up the cooking of cabbage, it is imperative to add spices to it. Garlic, pepper, lavrushka are very helpful in this.

Now I'm preparing a marinade for cabbage. IN hot water I add salt, granulated sugar. At hot temperatures, the free-flowing will quickly dissolve.

I pour in the vinegar. Thanks to the vinegar, the cabbage will become pickled and taste pleasantly sour.

I add ground black pepper. Spices have always been good for cabbage.

By this time, the marinade has cooled down a little and can be used further. Pour cabbage with warm marinade.

Cover the cabbage in a deep dish with a flat plate. I put a heavy object on the plate so that the cabbage crushes a little in the bowl. You can also make this cabbage in an enamel pot. It all depends on the volume of the prepared dish.

After two hours, the cabbage will be salted and ready to serve. And all this happened because the marinade was warm. He played a decisive role.

I put everything that I didn't eat in a jar and put it in the refrigerator. The next day, they will eat everything.

I hope my recipe clearly explained how to quickly pickle cabbage at home, and you will also try to do that.

The more varied the dining table, the more often you will hear compliments and praises addressed to you. And to have more of them, try to cook it again, such an appetizer will also not be superfluous on the table.

Bon Appetite!

Salted cabbage - the most popular and easy way harvesting vegetables for the winter in banks. The main advantage of this method is that the cabbage is crispy and very juicy, with a spicy aroma and sweet-sour taste. And also for housewives it is very important that the product in cans does not grow moldy and does not need special storage conditions.

Somebody think that there is no difference between pickling and fermenting cabbage. Yes, the cooking methods are somewhat similar, but there are still some differences. When salting, much more salt is used than when pickling a vegetable. Such a brine allows you to quickly get a well-salted and slightly salted product, which is fermented in a jar for only 3-5 days. The fermentation effect is reduced by the presence of a large amount of salt, so lactic acid is less formed than with sourdough.

Some rules for salting cabbage:

During fermentation, the brine should cover the vegetables completely. If for some reason this does not happen, then the load on the press should be increased.
For salting, only coarse rock salt is added to the brine.
For the salting to be excellent, the cabbage must contain a lot of sugar. There are varieties that are most suitable for harvesting, for example, Slava. But the easiest way is to taste the vegetable. If it's nice and sweet, then it's perfect. At fast process fermentation may not have enough sugar in the brine, therefore sweet cabbage will be able to correct this flaw.

Classic methods of salting

How to pickle cabbage in a jar? There are many recipes for salting this vegetable. Many housewives prefer the classic methods of salting, proven over the years.

How to cook crispy cabbage

The recipe for a crispy product is very simple, but the result exceeds all expectations. The following ingredients per 3 liter jar:

carrots - 2 pieces;
cabbage - a large head of cabbage;
laurel leaf - 4 pieces;
black pepper (peas) to taste.

For the brine you will need:

coarse salt - 2 tablespoons;
water - 1.5 liters;
sugar - 2 tablespoons.

Procurement stages look like this:

The cabbage cut into pieces is chopped, the carrots are rubbed on a grater (preferably on a coarse one) and everything is mixed.
Put vegetables in a jar and press down a little. When laying, put pepper and bay leaf between the layers.
Next, we prepare the marinade. The water for the marinade should be boiled and warm, dilute sugar and salt in it. Fill the salad to the very edges of the jar.
The neck of the jar is covered with gauze or a lid. We put in a deep plate or bowl (excess marinade will overflow into it).
Leave the salad for 3 days to ferment. You should periodically monitor the top layer of vegetables, it should always be covered with marinade.

After 3 days, the product is ready for use..

A quick way to pickle

This method is loved by many housewives. It is perfect for a family dinner or for unexpected guests, because cabbage salad will be ready in 1 hour.

Components for quick salting:

white cabbage - 2–2.5 kg;
carrots - 3 pieces;
garlic - 5 cloves.

For the brine you will need:

water - 1 liter;
rock salt - 2 tablespoons;
sugar - 100 grams;
vinegar - 100 grams;
vegetable oil - 200 grams.

Recipe:

The cabbage is finely chopped, the carrots are grated, the garlic is finely chopped.
Sugar and salt are added to boiling water. Boil for several minutes.
When the marinade boils a little, vinegar is poured into it. After removing from heat, add oil and mix well.
Vegetables, which are pre-packed in a jar, are poured with hot brine.
As soon as the salting has cooled, the jars with the workpiece are put into the refrigerator.

Quick salting for the winter

Today there are a huge number of recipes for salting this vegetable for the winter. Nevertheless, many prefer the classic way blanks... Such a cooking recipe pickled vegetable has been used for a very long time and is passed down from generation to generation.

So to cook delicious appetizer for the winter in the bank, required:

carrots - 4-5 pieces;
cabbage - 5 kg;
coarse salt - 3 tablespoons;
bay leaf - 3 things;
spices and herbs.

Cooking steps:

All vegetables are cut: cabbage is finely chopped, carrots are grated. Salt is added to vegetables. In order for them to give their juice, they are lightly pressed with their hands.
Salted vegetables are laid out in a large container and spices and bay leaves are added to them.
Press down on top with oppression (put a jar of water on a board or plate). In this form, leave to ferment at room temperature.
After about 24 hours, the oppression is removed. Half of the salad is put into another container and mixed. This is necessary so that excess gases go away. Leave the vegetables to rest for 2 hours. Then again they are sent under oppression. So, do it every day until it is completely salted.
After three days, the marinade settles and becomes light, the foam disappears. Thus, the vegetables are salted, the readiness is checked for taste.
Ready cabbage put in jars and put away in a cool place.

How to salt jars of cabbage with additional ingredients

Cabbage is salted not only with the addition of carrots, but also with other vegetables or fruits. Consider several popular recipes on how to salt a vegetable.

Cabbage in jars with tomatoes

For cooking you will need small and ripe tomatoes with a firm texture. Main ingredients:

cabbage - 10 kg;
tomatoes - 5 kg;
salt - 350 grams;
to taste - dill seeds, currant and cherry leaves, pepper, celery.

Recipe:

Washed vegetables are chopped. If the tomatoes are small to medium in size, leave them whole.
Put chopped cabbage and tomatoes in a large container, salt. Top of the leaves of berries, dill and celery. In this way, three layers of cabbage and a tomato are sandwiched.
Cover the salad with gauze or a clean cloth on top and put it under oppression. Fermentation and excretion should be monitored vegetable juice.
On the 4th day, the salad is transferred with tomatoes into jars and cooled for 12-15 hours.

Everything, cabbage salad ready to eat.

Pickled cabbage in jars with beets

Guests will definitely like such cabbage with beets, and they will definitely ask for a recipe. For its preparation you will need the following ingredients:

cabbage - 2 kg;
beets - 500 grams;
carrots - 1-2 pieces;
garlic - 1 slice;
water - 1 liter;
sugar - 150 grams;
salt - 2 tablespoons;
black pepper - 7 peas;
bay leaf - 3 pieces;
vinegar 9% - 150 grams;
sunflower oil- 3 tablespoons.

Cooking steps:

All vegetables are cut. It is not necessary to chop the cabbage too finely. Beets and carrots are rubbed on a coarse grater. Finely chop the garlic. Mix vegetables in a deep bowl.
Sterilize lids and jars. Shift vegetable salad into jars, slightly compacted.
Spices, vinegar and oil are added to the hot marinade.
Pour with brine and roll up lids. Allow to cool at room temperature, then put in the refrigerator.

After 2 days, the cabbage is ready to eat.

Cabbage in jars with apples

This salad will surely be appreciated by apple lovers. For cooking cabbage with apples, you will need the following components:

cabbage - 2 kg;
carrots - 500 grams;
apples - 4-5 pieces;
sugar and salt 70 grams each;
allspice - 10 pieces;
black pepper - 20 pieces.

Cooking steps:

Shred vegetables, mix with salt, sugar and spices, lightly crush.
Wash the apples, remove the core and mode into small pieces.
Put vegetables in jars, press lightly, put apples on top. Thus, we sandwich the vegetables several times. We leave about 5 cm on top to release vegetable juice during fermentation.
We leave the prepared vegetables for 3 days at room temperature. In the evening and in the morning, you should pierce the vegetable salad with a wooden stick so that excess gases come out.
Store the finished product in the refrigerator or cool place.

Cabbage in jars with honey and cranberries

This recipe uses honey instead of sugar. The following ingredients are required:

cabbage - 1 kg;
carrots - 3 pieces;
honey - 1 tablespoon;
salt - 20 grams;
bay leaf - 1 piece;
black pepper - 5 peas.

Cranberry and sunflower oil will be required before serving.

Cooking steps:

Shred cabbage, three carrots on a grater.
Put the vegetables in a bowl, add salt. Mix thoroughly, pressing lightly.
Next, add the rest of the vegetables and ingredients. We transfer the mixture to jars and tamp it thoroughly.
We cover with nylon lids, having previously made holes in them, and put them in the refrigerator.
After 24 hours, we take out and pierce the mixture with a wooden stick, so we release gases from the product.
It will take a week to fully cook. But do not forget to release gases from the mixture 2 times a day. It is very important!

Before serving, sprinkle cabbage with cranberries and add sunflower oil.

Features of the preparation of brine for cabbage

Pickle or pickle for sauerkraut Is a salted water solution, to which various spices and herbs are often added. But also the marinade is obtained naturally, during the fermentation of cabbage. The main base of the liquid for pickling is a brine concentrated solution. The concentration directly depends on the amount of added salt. Let's take a look at some tips for making brine at home.

For fermentation

The classic (grandmother's) cooking method - sourdough with brine... The marinade according to this recipe is very quick and easy to prepare. In 1.5 liters of water, it is necessary to dilute 1 tablespoon of coarse salt and 2 tablespoons of sugar. The resulting solution is put on fire and boiled for 2-3 minutes. Vegetables are poured with a cold solution and kept until fully cooked.

For pickling

Pickled cabbage as tasty and healthy as pickled or salted. The brine plays an important role in it. The preparation is slightly different from the vegetable sourdough marinade.

You will need the following components for a 3 liter can:

sunflower oil - 0.5 cups;
salt - 2 tablespoons;
sugar - 200 grams;
vinegar 9% - 180 ml;
water - 1 liter.

All vegetables are chopped and stacked in layers in a jar, you can add a few cloves of garlic or hot peppers... All marinade components are water soluble. Further, the liquid should be boiled and the cabbage with vegetables should be poured with a hot solution. And within a day the product will be ready for use.

In order for pickled or salted cabbage to turn out tasty and crispy, it is very important to observe all proportions for preparing the solution.

In a saucepan, you can either according to the classic recipe, or with the addition of apples or berries. It is necessary to carefully choose the dishes for salting and observe the storage conditions.

Rules for choosing a saucepan for pickling

Wooden barrels and tubs have always been considered the ideal container for pickling. But in urban conditions it is much more convenient and practical to use enameled dishes - a pan or a bucket.

If you need to salt a test batch by checking new recipe, - it is better to choose a small container. This will allow you to quickly evaluate the result and further experiment with components and proportions. When the ideal ratio of products has been found, you can use a larger pan.

Attention! The enamel inside the pot should not have any defects: chips, scratches.

Can cabbage be salted in an aluminum pan

Inside the container with salted cabbage, active chemical processes take place with the release of a large amount of lactate. And since aluminum, pure or in alloys, tends to quickly react with any alkalis and acids - the use of dishes made of this metal in this case is highly undesirable.

In addition to the fact that as a result of the interaction of aluminum with fermentation products, substances harmful to the body are formed, the appearance and taste of salted cabbage quickly deteriorate. It darkens and takes on an unpleasant aftertaste.

Salting technology in a saucepan

To quickly pickle cabbage, housewives often prefer to use a large enamel pan - it is more convenient and safer to work with it than with glass jars... Cooking technology includes the following stages:

Cabbage is finely chopped or chopped in large pieces, depending on the recipe.
The rest of the ingredients are prepared: carrots, apples, berries, spices.
Stir the bulk in a large bowl, bowl, or directly on the table.
Pour into a saucepan in layers, interspersed with spices. Each level is well tamped.
It is poured with ready-made brine and pressed down with a load - usually this is a plate suitable for the pan in diameter, on which a 3-liter jar or other container filled with water is placed.

Depending on the recipe and taste preferences, in this form, the workpiece is kept in a warm room from one to several days. All this time, it is necessary to regularly pierce the entire mass to the bottom in order to release the constantly evolving gas. The finished product must be stored in a cool place, pre-packed or left in a saucepan.

Delicious and quick recipes

All recipes are based on centuries-old product combinations that give best result... Cabbage can be pickled with carrots, apples or raisins.

Classic recipe with carrots

Carrots are a traditional ingredient in homemade cabbage preparations. These two vegetables complement each other perfectly both taste properties, and vitamin composition. To quickly salt them in classic form, required:

cabbage - 1 kg;
carrots - 2-3 pcs.;
salt - 70 g;
granulated sugar - 1.5-2 tbsp. l .;
water - 1 l;
allspice, bay leaf - to taste.

Advice! To add a spicy taste to the dish, you can add a few cloves of garlic, cut into wedges.

Preparation:

In order for the brine to cool down, it is recommended to cook it at the very beginning. To do this, boil the water and quickly dissolve the salt and sugar.
Chop the cabbage. If, along with thin slices, leave larger ones, the taste of the finished product will be richer due to the uneven distribution of salt. Then you need to coarsely grate the carrots.
Stir the chopped vegetables in a convenient bowl, mash by hand until juice appears and put in dense layers in a saucepan, alternating with bay leaves, pepper and garlic - if desired.
Pour the resulting mass with ready-made brine, cover with large cabbage leaves and place under oppression. If the liquid covers the plate, then everything is done correctly.

You can try quickly salted cabbage on the third or fourth day. It usually takes about 5 days to develop a sour taste.

Recipe for salting young cabbage in a saucepan

Autumn, well-ripened white cabbage is considered the most suitable for pickling it. It is not recommended to use young forks, as the shelf life of the workpiece will be very short. But if you need to quickly pickle cabbage not for the winter, but for immediate use, then such heads of cabbage will come in handy.

For early cabbage, the above is best suited classic recipe with carrots, especially if the root crop will also be from the new crop. The cooking process is no different. The hostesses believe that such an appetizer will be less crispy, but more delicate in taste. If desired, you can pickle young cabbage with the addition of other ingredients: apples, berries, fresh currant leaves, cherries. The main thing is not to let it deteriorate quickly.

With apples

The Antonovka variety is recognized as good for quick pickling with cabbage - these apples have a rich aroma and characteristic sourness due to the high content of vitamin C. To pickle vegetables and fruits in this form, per 1 kg of cabbage, you will need:

carrots - 1 pc.;
apples - 1.5–2 pcs.;
water - 0.5 l;
salt - 1 tbsp. l .;
sugar - 0.5 tbsp. l .;
allspice - 6–7 peas;
bay leaf - 2 pcs.

Important! In any recipe, the salt should be pure, without any additives. Salting cabbage with iodized salt will quickly ruin the whole batch.

Preparation:

Make a brine by dissolving salt and sugar in boiling water.
Chop the head of cabbage peeled from the top leaves, grate the carrots, finely chop the apples. Stir the ingredients.
Place a slice on the bottom of the pan in the center rye bread and cover it with a whole cabbage leaf.
Shifting with spices, lay the apple vegetable mix, in the process, crushing so that the juice begins to show through.
Pour everything with cooled brine and put under pressure. There should be enough room in the saucepan so that the foam that forms during fermentation does not flow over the edge.

To ensure a quick release of gas, 1-2 times a day, pickled cabbage must be pierced in several places with a wooden or bamboo stick to the very bottom. The process of foam formation can take from 5 to 10 days, after which the pickled cabbage with apples can be considered ready.

Advice! Serving such an appetizer on the table, it is recommended to season it with unrefined vegetable oil and sprinkle with chopped onions.

With cranberries

Another popular way to quickly pickle cabbage is with berries: cranberries, red currants, lingonberries. In addition to their rich taste, they give ready meal also beauty.

Ingredients:

cabbage - 1 kg;
carrots - 1 pc.;
cranberries - 50 g;
salt - 1.5 tbsp. l .;
bay leaf - 1-2 pcs.;
allspice - 3-5 pcs.

Instead of these spices, some housewives add cumin or dill to taste.

Preparation:

Chop cabbage, grate carrots. Rinse the berries.
Stir the vegetables with the spices in a bowl, crushing them well with your hands to make the juice stand out.
Put the first layer on the bottom of the saucepan, tamp, pour a handful of berries on top.
Continue to spread the vegetables interspersed with the berries, pressing lightly so as not to crush the cranberries.
Pour in the juice remaining at the bottom of the basin, when all the cabbage is in the pan, and put under pressure.

Piercing daily, you need to keep the pickled vegetables at room temperature for 3-4 days, after which you can try. As soon as fermentation ends, and the cabbage acquires the desired taste, the appetizer is ready.

Terms and conditions of storage

The main condition for storing pickled cabbage is cold. At room temperature, it will quickly turn sour, as the fermentation process continues. In private houses, a cellar is traditionally used for storing pickles, and in urban settings - a refrigerator or a glazed loggia, where the temperature is stably kept at a level from 0 to 3 ° C. In such coolness, well-salted cabbage in a saucepan can remain fresh for at least 1 month.

A safer way is to freeze the food. In this form, it can persist throughout the winter. The disadvantage of this method is that, under the influence of low temperatures, some of the nutrients are quickly destroyed, but this does not affect the taste in any way. The main thing is to prevent re-freezing by consuming the snack immediately after thawing. In order not to chop off frozen cabbage every time with a knife, it can be decomposed into portioned bags of any convenient size and thawed as needed.

Important! The presence of brine helps to preserve vitamin C in cabbage, so in no case should it be drained during storage.

Conclusion

To quickly pickle cabbage in a saucepan, you do not need a large culinary experience and serious financial costs. But this simple dish is always popular for its unique taste and useful properties.

Date of publication: 30.08.2018

Salted cabbage- a frequent guest of our tables and a component of many dishes. It can be used in soups, salads and baked goods. And in its pure form, such a salad, seasoned with unrefined oil and onions, is very good.

We recently reviewed several pickled cabbage recipes. And today I would like to slightly touch on the topic pickling or pickling cabbage.

Salad in this way turns out to be tastier and healthier. Indeed, unlike pickling, the fermentation process is accompanied by lactic acid, and not citric or acetic acid. That is, it does not require additional preservatives. Eating such a dish is useful even for children.

However, there are still times when you need to salt it as soon as possible. Here we have to resort to vinegar. But this is not scary, because we add a little of it and the taste is preserved at the same time.

Today we have 4 recipes for the most delicious salty cabbage. It is easy to prepare them without complicated procedures. Even a novice hostess can handle them. So, let's begin…

How to quickly pickle cabbage at home in 2 hours
How to salt cauliflower for the winter in banks
How to salt cabbage to keep it crispy
Salt early cabbage for the winter in banks

How to quickly pickle cabbage at home in 2 hours

If you suddenly wanted to crunch salted cabbage, I offer you this recipe. It is slightly different from traditional salting. In order for the coveted snack to appear on the table after 2 hours, it must be marinated in hot brine with the addition of vinegar. This is the only way the salad gets soaked in the marinade faster. It turns out very tasty.

Ingredients:

3 kilograms of cabbage;
3 medium carrots;
4 cloves of garlic;
one and a half liters of water;
a glass of granulated sugar;
3 tablespoons of salt;
a glass of vegetable oil;
a glass of vinegar.

Step by step description of the recipe:

1. Chop the cabbage with a knife. Peel and grate the carrots. Then they need to be combined in one bowl, add garlic passed through a press to them.

2. Put water on the stove, add all the other ingredients from the list of ingredients, in addition to vinegar. Stir until the sugar and salt grains are dissolved. Bring to a boil and remove from heat. Add vinegar and stir.

3. Pour the hot liquid over the salad and stir thoroughly. Cover and leave directly on the table. After 2 hours, the contents will cool down and you can eat it. If you want to enjoy a cool snack, you can place it in the refrigerator for a while after cooling down.

4. Hot brine and the vinegar did their job and the salad is ready! It turns out very tasty and appetizing. To taste, you can increase or decrease the amount of garlic, add your favorite spices and herbs.

How to pickle cauliflower for the winter in jars

For the winter, you can prepare not only white cabbage, but also its colored relative. It turns out to be unusual and very tasty. Especially if you marinate it in tomato sauce... This appetizer is spicy and savory. Our family loves her very much. You will also appreciate it.

Ingredients:

2 kilograms of cauliflower;
one and a half kilos of tomatoes;
half a glass of granulated sugar;
50 grams of salt;
a glass of vegetable oil;
300 grams of sweet pepper;
100 grams of garlic;
a large bunch of parsley;
bitter pepper to your taste;
half a glass of 6% vinegar.

Cooking steps:

1. Cut the head of cabbage into small inflorescences. If you have them large, you can cut them into several pieces. Blanch in salted water for 3 minutes after boiling, then drain in a colander.

2. Scald the tomatoes with boiling water and peel them off. Cut into slices. Pepper to remove seeds and also cut. Pass the tomatoes, sweet and bitter peppers, garlic and herbs through a meat grinder or blender. Pour into a saucepan and place on the stove. The cauliflower, meanwhile, will cool off.

3. Add oil, vinegar, salt and granulated sugar to the vegetable mass. Stir and wait until boiling. After that, send the cabbage there and simmer for 20 minutes at minimum power.

4. While the mass is warm, pour it into sterile jars and seal them tightly. After complete cooling, transfer the workpieces to a permanent storage location. In this form, they can stand all winter. But here they are eaten before the New Year.

How to salt cabbage to keep it crispy

We will cook juicy and crispy cabbage in a simple way... We will not use any additional ingredients, except for carrots and salt. The salad will be marinated in its own juice which in itself is very useful. Some doctors claim that this dish is able to prevent the development of cancer cells. With all this, the dish turns out to be very tasty and you can eat it with pleasure.

Ingredients:

2 kilograms of fresh cabbage;
1 large carrot;
45-50 grams of coarse salt.

Step by step description of the recipe:

1.Clean the head of cabbage from the top leaves and remove the stump. Chop into strips and place directly on the table.

2. For 2 kilos of cabbage, one carrot will be enough. Otherwise, it will overpower the taste. It needs to be grated and sprinkled on cabbage. Season with salt and mix thoroughly with your hands.

3. Now comes very important point... The salad should be mashed very well. Do this in small portions until it releases water. You do not need to squeeze this liquid. You just need to rinse the vegetables well to start the juicing process.

4. Transfer the salad to a saucepan. It should be significantly reduced in size. For example, in our case, this amount fits in a three-liter saucepan.

5. To make the juice stand out even more actively, you need to crush the mass from above with a crush.

6. Install a plate with oppression on top. They can be a jar of water. You can see aromatic juice rising around the edges after placing the weight.

7. So the salad should be infused at room temperature for 3 days. Every day you need to remove the oppression and make several deep punctures, to the very bottom. This will remove excess oxygen from the dish and it will not taste bitter.

8. After 3 days you can enjoy crispy cabbage. Bon Appetit!

Salt early cabbage for the winter in jars

There is a misconception that it is impossible to salt early cabbage. I disagree with that. It can and should be salted. For long storage it does not fit well, but for instant eating - great option... Cooking is very simple. You will spend no more than 20 minutes on this. And when you "fill your hand", it will take 5-10 minutes.

Ingredients:

3 kilograms of cabbage;
2 carrots;
3 tablespoons of salt;
a few peppercorns;
1 lavrushka.

Step by step description of the recipe:

A source of vitamin C and a great snack in the autumn-winter-spring period - that's what it is sauerkraut... This vegetable is available on the shelves for almost all year round, but many housewives prefer to salt the cabbage in jars for the winter in order to save time later.

There are many salting recipes: traditional and unusual, for example, Armenian or in Korean. We invite you to get acquainted with some of them.

Training

Before you learn how to salt cabbage for the winter in jars, you should find a suitable variety. Cabbage with greenish leaves or early cabbage is not very suitable for prolonged salting, it is recommended to choose real white... For example, it can be varieties "Zavodskaya", "Kupchikha", "Kolobok" and others. The upper leaves should be removed, the damaged areas should be cut out.

Recipes

Salting or fermenting cabbage is easy on the one hand, but on the other, there are several important nuances. If they are not taken into account, the workpiece may have an unpleasant odor, mold, vegetables darken and become unappetizing. Therefore, every experienced housewife adheres to proven recipes for how to salt cabbage at home, and, if desired, experiments and supplements them with her own culinary secrets.

Cabbage can be salted, fermented and pickled. This is different ways blanks.

One of the most simple recipes, which assumes the minimum amount of ingredients. The result will have to wait a bit, but the natural taste of cabbage with the maximum preservation of all nutrients is worth it. You can get a valuable product by salting cabbage in jars, enamel saucepan (no damage) or plastic bucket.

Servings / Volume: 3 l

Ingredients:

white cabbage - 2 kg;
carrots - 200 g;
rock salt - 3 tbsp. l .;
black peppercorns - 10 pcs.;
bay leaf - 3 pcs.

Preparation:

Peel the cabbage from the upper leaves, remove the stalk, chop finely.
Peel the carrots, grate on a coarse grater.
Mix vegetables in a large bowl and add salt to them.
Rub the mixture with your hands until juice appears.
In a three-liter clean jar, put 1 bay leaf and a few peas of black pepper on the bottom.
Fill the jar with the vegetable mixture to about half, tamping thoroughly.
Add more bay leaves and pepper.
Place the rest of the cabbage and top with the remaining spices.
Place the jar in a room with a temperature of 20-22 ℃, preferably in a bowl, since the juice that stands out during fermentation will pour over the edges. Cover with a lid or plate on top.
Periodically, you should pierce the cabbage to the bottom with a wooden stick to release gases, otherwise it will have an unpleasant odor. It is convenient to use the sticks sold in the sushi accessory departments, but you can make them yourself.
As soon as the fermentation process stops and the emerging juice becomes transparent, the cabbage is ready. After that, it should be placed in a cold place at home.

You can start eating a tasty and healthy preparation in 7-10 days. Bon Appetit!

Salting differs from pickling in that the cabbage is filled with ready-made brine and the process is somewhat faster. In this recipe, you can use apples (ideally a fragrant Antonovka), cranberries, carrots.

Servings / Volume: 3 l

Ingredients:

white cabbage - 2 kg;
carrots - 100 g;
apples / cranberries - 500 g;
water - 1 l;
rock salt - 2 tbsp. l .;
sugar - 1 tbsp. l .;
black pepper / sweet peas - 6-7 pieces;
bay leaf - 3 pcs.

Preparation:

Peel the head of cabbage from the top leaves, cut the stump, chop finely.
Peel and grate the carrots.
If cranberries are added, rinse the berries in a colander, if apples, wash and cut into thin slices, removing the seeds.
Combine cabbage, carrots and apples or cranberries in a large bowl.
Put the mixture in a jar, sprinkle with spices.
Prepare the brine: boil water, add salt and sugar, stir until completely dissolved.
When the brine has cooled down to room temperature, pour over cabbage with additives.
Put the jar in a bowl or on a deep plate so that the brine flows out there during fermentation, cover with clean gauze and an inverted lid on top, leave in a room with a temperature of 20-22 degrees.
From time to time (about 1 time per day) pierce the cabbage to the bottom with a wooden stick.
As soon as the foam stops appearing and the amount of brine increases, the fermentation process is over. Move the jar of cabbage to a cold place.

This cabbage can be served as independent dish or use in cooking winter salads.

Salting and pickling can be done not only white cabbage, but also red, Peking, colored and broccoli. It is better to salt the Beijing one not chopped, but chopped into pieces.

For the preparation of marinades, among other ingredients, an additional preservative is necessarily used - vinegar... His presence distinguishes this method of harvesting from others. Vinegar can be taken from a store or natural, for example, apple cider. Marinating allows you to quickly pickle cabbage and feast on it for 3-4 days.

Servings / Volume: 3 l

Ingredients:

white cabbage - 2 kg;
carrots - 200 g;
water - 1 l;
rock salt - 2 tbsp. l .;
sugar - 1 tbsp. l .;
vinegar - 2 tbsp. l .;
black and allspice pepper (peas) - 8-10 pcs.;
bay leaf - 3-4 pcs.

Preparation:

Prepare cabbage, chop finely.
Peel the carrots, grate on a coarse grater.
Combine vegetables in a large bowl.
Thoroughly tamp the mixture into a jar, sprinkling with spices.
Make brine: pour salt and sugar into boiling water, stir, remove from heat, cool.
When the solution has cooled to room temperature, add vinegar.
Gently pour the marinade into the jar until it covers all the cabbage.
Place the jar in a bowl for a day in a room with a temperature of 20-22 degrees Celsius.
After a day, close the jar with a nylon lid and put it in the refrigerator or cellar.

If done correctly, cabbage turns out to be white and crispy.

If the workpieces are planned to be stored for a long time, you can salt jars of cabbage according to the recipe below. If you want to diversify the taste and color, add to the main ingredients Bell pepper, apples, cranberries, beets. What and how much - the hostess decides. Covers for seaming need to be taken tin, nylon, which are previously dipped in boiling water, or use twist cans.

Servings / Volume: 5 l

Ingredients:

white cabbage - 4 kg;
carrots - 500 g;
water - 2 l;
rock salt - 5 tbsp. l .;
sugar - 2 tbsp. l .;
vinegar - 5 tbsp. l .;
sunflower oil - 5 tbsp. l .;
black pepper / sweet peas - 12-15 pcs.;
bay leaf - 5 pcs.
apples, beets, cranberries, bell peppers - optional.

Preparation:

Peel the cabbage, chop into thin strips.
Wash carrots, peel, grate on a coarse grater.
If apples, cranberries or bell peppers are added, wash and chop if necessary.
Put the vegetable mixture in clean jars, sprinkle with spices and tamp tightly.
Boil water, add salt, sugar and vinegar to it.
Pour oil into cans (per liter volume - 1 tbsp. L.).
Pour the brine over the cabbage and place the jars in a deep saucepan with heated water so that the water covers the shoulders of the jars.
Bring to a boil and sterilize jars of cabbage over low heat for at least 20 minutes (half a liter), then close hermetically with nylon caps.

It is better to use such a blank for preparing winter salads or cooking cabbage soup. Bon Appetit!

You can learn more about the recipes for salting cabbage with beets in the article on our website.

In this way, not only cauliflower is harvested for the winter, but also young broccoli. Additionally, you can put onions, carrots, bell peppers in jars. Cabbage, in order to be crispy, does not need to be boiled beforehand - a two-minute blanching is enough.

Servings / Volume: 3 l

Ingredients:

cauliflower - 2 kg;
carrots - 200-300 g;
sweet pepper - 300 g;
garlic - 1 head;
black peppercorns - 8-10 pcs;
bay leaf - 4 pcs;
water - 2 l;
rock salt - 6 tbsp. l .;
sugar - 3 tbsp. l .;
vinegar - 6 tbsp. l.

Preparation:

Rinse the cauliflower and put it in boiling water for 2 minutes.
Disassemble into inflorescences.
Wash carrots, peel and cut into slices, bell peppers - into strips.
Peel the garlic and cut each clove into 3-4 pieces.
Carefully place cabbage, other vegetables and spices in clean sterile jars.
Make a brine: dissolve salt and sugar in boiling water (you can use the same one where the cabbage was blanched).
Pour vinegar into each jar at the rate of 1 liter 2 tablespoons.
Pour boiling brine over the vegetable mixture.
Close hermetically with lids and leave to cool completely.
Store the workpiece in a cool place (refrigerator or cellar).

It takes only 2 hours to cook, but it turns out very tasty!

Video

Experienced housewives share their secrets of cooking salted cabbage in the following video recipes:

Since childhood, he has been engaged in gardening work - especially the collection and preservation of crops. Excellent knowledge of the Russian language helps to share your secrets with readers. Twice mom, animal lover - there are two cats and a dog in the house. He is fond of experiments in the garden - the field for them is right behind the house. Therefore, I am ready to try new recipes for canning and salting, as well as original dishes from your own harvest and share them with you.

Found a bug? Select the text with the mouse and click:

Ctrl + Enter

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more readily available.

The homeland of pepper is America, but the main breeding work on the breeding of sweet varieties was carried out, in particular, by Ferenc Horvat (Hungary) in the 1920s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, therefore it got its usual name - "Bulgarian".

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, collections useful tips... With their help, you can choose a day favorable for planting each type of plants, determine the timing of their ripening and harvest on time.

It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. Flowers are supposed to be picked with hands, breaking off rough pedicels. The collected flowers and herbs are dried, scattered in a thin layer, in a cool room at a natural temperature without access to direct sunlight.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of varieties ("varieties resistant to late blight" is just a marketing ploy).

"Frost-resistant" varieties of garden strawberries (more often simply - "strawberries") also need shelter, as well as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have shallow roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are "frost-hardy", "winter-hardy", "endure frosts down to -35 ℃", etc., is a deception. Gardeners should remember that the root system of strawberries has never been changed.

In small Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a harvest even at home.

From varietal tomatoes you can get "your" seeds for sowing next year (if you really like the variety). And it is useless to do it with hybrid ones: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.