Cold pickling of cabbage in jars. Salting cabbage in jars for the winter

kerescan - Aug 25th, 2015

Homemade pickling of cabbage for the winter is a process that seems to have been known for a long time for all of us. But are you doing everything right and how tasty is your sauerkraut? In this recipe, I will try to explain in detail how to salt cabbage, what processes occur during fermentation and what to do so that the cabbage does not become acidic or bitter, but always remains fresh - tasty and crispy.

And so, how to pickle cabbage for the winter at home correctly.

Let's start with the fact that mid- and late-ripening cabbage varieties are suitable for pickling. We clean the cabbage heads, cut off the stalk, remove the top leaves, wash them, cut them into 4 parts and finely chop them.

We also finely chop (shred on a coarse grater) the carrots. You can also add whole or chopped apples to the cabbage; the Antonovka variety is best suited for pickling, red bell peppers, lingonberries, cranberries, and caraway seeds. The taste of cabbage is improved by berries and apples, and vitamin C is better preserved with peppers. You can place whole heads or heads of cabbage cut in half between the chopped cabbage.

It is preferable to ferment cabbage in a wooden barrel or tub, but in the absence of one, an enamel pan will do. You just need to remember that cabbage will be stored in a saucepan for less time than in a barrel or tub.

Wash the fermentation container thoroughly, scald it with boiling water, put a layer of cabbage leaves on the bottom, then chopped and grated cabbage with salt, to which we add apples, carrots, berries, sweet peppers or one of the above. The layer thickness should be approximately 5 cm.

Next, we continue salting the cabbage by compacting it with a board or with our hands. But you don’t need to compact the cabbage too much so that it doesn’t become soft. So fill the tub to the top, leaving less than 10 cm on top. We lay out whole cabbage leaves at the top, cover with a clean linen cloth, and then with a washed wooden circle, well fitted under the tub. We press the circle on top with a clean stone. To prevent the cabbage from spoiling and darkening, the circle should always be covered with brine.

For 10 kg of peeled cabbage, take 7-10 pieces. carrots and apples, 1 cup lingonberries or cranberries, 2 g cumin, about 250 g salt.

Cabbage turns out tasty if you replace 1/5 of the salt that is required in the recipe for cabbage with sugar. Sugar speeds up the fermentation process. If we add sugar to cabbage, then instead of the required amount of salt, you need to take 200 g of salt and 50 g of sugar. The rest of the ingredients are the same.

Cabbage tastes ideal when it ferments at 18-20°C for 7-11 days. If the temperature in the room is higher, then fermentation will proceed faster and the cabbage will no longer be as tasty, and if it is lower, fermentation will slow down, little lactic acid will be released and the cabbage will taste bitter. During fermentation, gases are released that must be removed. How to do it? Simply pierce the cabbage with a long stick to the bottom in several places. This procedure must be done every day.

At first the cabbage will increase in volume and the brine may overflow. It should be scooped out into a clean container, and then, when fermentation stops, added back to the container.

Also, it is necessary to constantly remove the foam from the surface of the cabbage, as it harbors harmful bacteria.

The cabbage is considered ready if bubbles stop forming on the surface and the brine becomes clear.

Now, let’s prepare the cabbage for long-term storage: wash and scald a cloth, a circle and a stone with boiling water, and wipe the sides of the tub with the cloth. Before wiping, soak the fabric in a strong saline solution. If cabbage is stored for a long time, then you need to do this all the time, as mold forms.

Sauerkraut preparations should be stored in a room with a temperature around zero. Cabbage should always be covered with brine - without brine, its vitamins are quickly destroyed. You should also not rinse the cabbage, as you can wash out valuable minerals.

Just like in a barrel, you can ferment cabbage in glass jars, but the fermentation process of cabbage in a jar is shorter - only 3 days. When the cabbage has fermented, it should be covered with a tight lid and kept in the basement or refrigerator.

Sauerkraut in a barrel or tub keeps well all winter. It is good as a salad with onions, and fried as a side dish for meat. Also, you can cook first courses from sauerkraut (cabbage, borscht). And if you pickle cabbage with whole small heads of cabbage, then in winter you can cook cabbage rolls with rice and meat. What methods of pickling cabbage do you use? What are your family’s secrets for pickling and pickling cabbage? As always, I look forward to your feedback in the comments below the recipe.

Cabbage is a very popular, healthy vegetable from which a variety of dishes are prepared. They especially like to eat it salted and pickled. It contains few calories, but many vitamins and microelements, so it often becomes part of the weight loss menu. There are many options for pickling white, red, and cauliflower.

How to salt cabbage at home quickly and tasty

Many people think that there is no difference between pickling and pickling. Yes, these cooking methods are similar, but there is a slight difference. The pickling process involves using more salt, as opposed to fermenting. In addition to this, brine for cabbage allows you to get a tasty lightly salted or well-salted salad in a glass jar much faster (3-5 days). A large amount of salt inhibits fermentation, so this method produces less lactic acid than with sourdough.

A few rules for pickling cabbage:

During fermentation, the brine for white cabbage or other varieties should cover the vegetable completely. If this does not happen, then it is necessary to increase the mass of the press.
Salting cabbage in jars in brine is carried out exclusively using coarse rock salt.

How to pickle cabbage so it's crispy

There are many options for pickling. Fans of dishes made from this healthy vegetable are often interested in how to properly salt it to make a crispy salad. The recipe for pickling cabbage is very simple, but the result will exceed all expectations. Products for a 3 liter jar:

cabbage – 2 kilograms;
carrots – 2 pieces;
bay leaf – 4 pcs.;
black peppercorns to taste.

Brine ingredients:

coarse salt - 2 tablespoons;
water – one and a half liters;
sugar – 2 tablespoons.

How to pickle cabbage in a jar so that the pieces turn out crispy? The cooking technology looks like this:

Cut the white vegetable into pieces and then into strips. Grate the carrots on a coarse grater. Mix all.
Take a 3-liter jar, put the vegetable salad inside, pressing down lightly. Between the layers you need to put bay leaf and pepper.
Prepare the marinade. Salt and sugar are dissolved in boiled warm water. The salad is filled to the top with this liquid.
Cover the container with a lid or gauze. It is better to place the jar in a deep plate or bowl, as the marinade sometimes overflows over the edges of the container.
Leave the salting for 3 days. It is worth making sure that the top cabbage-carrot layer is constantly covered with marinade. Readiness is determined by taste.

How to quickly pickle

Quickly pickling cabbage will come in handy for many housewives. This type of pickle is ideal for a family dinner or an unplanned visit of guests, because a delicious vegetable salad will be ready in just 60 minutes. Ingredients for pickling:

cabbage – 2-2.5 kg;
carrots – 3 pieces;
garlic – 6 cloves.

For a “quick” brine you need to prepare:

water – 1 liter;
salt (coarse, rock grade, non-iodized) – 2 tbsp. l.;
sugar – 100 grams;
vinegar – 100 g;
vegetable oil – 200 grams.

Instant salted cabbage is made according to this recipe:

The main ingredient needs to be finely chopped, carrots grated, garlic cut into slices.
Boil water, add salt and sugar to it.
After the marinade boils for a short time, vinegar is poured into it. Remove from heat, pour oil into it, mix well.
The vegetable salad, which is previously placed in a jar, is poured with hot marinade.
We leave the future pickle until it cools completely, and then place it in the refrigerator.

Pickling cabbage for the winter

Today, there is a wide range of ways to pickle vegetables for the winter. Nevertheless, many pickle lovers continue to prefer the method that has been proven over the years. The classic recipe for making pickled white vegetables has been popular for a very long time and is passed down from generation to generation. So, to prepare delicious, beautiful cabbage, as in the photo, you need:

carrots – 5 pieces;
cabbage – 4-5 kilograms (several large heads of cabbage);
rock salt – 3 tbsp. l.;
bay leaf – 3 pieces;
herbs, spices.

Cooking process:

Cut the vegetables: chop the cabbage into thin strips, grate the carrots using a grater. Everything is mixed with salt. You need to press the vegetables a little with your hands so that they release the juice.
Place the future pickles in a large deep container (bucket, bowl). Add laurel and spices.
Place a wide plate or wooden board on top and press down with pressure (for example, a jar of water).
Let the salad ferment at room temperature.
After a daily period of time, remove the oppression, put half of the contents in another container and mix thoroughly. This is necessary for the release of gases. Leave the vegetables for an hour and a half and return them to their original place under the load. We do this procedure every day until the ingredients are completely salted.
After three to four days, the marinade becomes lighter and settles, the foam disappears. This may indicate the readiness of the pickle, which is determined by taste.
All that remains is to transfer the finished dish into jars and put it in a cool place.

Features of preparing cabbage brine

Brine for sauerkraut or its pickled analogue is a solution of salt and water, to which herbs and spices are sometimes added. Another marinade is obtained in the process of fermenting vegetables. The basis of the pickling liquid is a solution of different concentrations (depending on the amount of salt). Here are some tips on how to make brine for pickling and fermenting vegetable salad.

For sauerkraut

The classic, “grandmother’s” method of preparing cabbage is sourdough using brine. First you need to prepare the vegetables, clean them of dirt, and chop them. How is sauerkraut prepared in brine? The marinade is very quick and easy to make. It is necessary to dilute one tablespoon of rock salt and two tablespoons of sugar in water (1.5 liters). Then you need to put the liquid on the fire and boil for several minutes. Pour cold brine over cabbage and carrots. Let stand until fully cooked.

For pickled cabbage

Pickled cabbage is no less tasty and healthy than pickled or salted cabbage. Brine plays an important role in this matter, quite the contrary. Its preparation is different from creating a marinade for fermenting vegetables. You will need the following ingredients:

sunflower oil – half a glass;
salt – 2 tbsp. spoons;
sugar - one glass;
vinegar - 1 glass;
water – 1 liter.

You need to put the vegetables in a jar in layers and add a couple of cloves of garlic to them. Fans of spicy “hot” dishes can add a little red hot pepper to the salad. Mix the ingredients to prepare the marinade by dissolving the oil, salt, sugar and vinegar in water. Boil the liquid, pour hot brine over the vegetables. After 24 hours, the appetizer dish will be ready to eat.

Video recipes for salted cabbage

To make the salad crispy and tasty, you need to properly prepare the ingredients and brine. Using the videos below, you can learn the technology of salting and pickling cabbage using interesting recipes. With the help of the video, you will understand in detail all the nuances of the process and learn how to prepare juicy, aromatic pickles.

Georgian marinated cabbage with beets

Quick salting with marinade for cabbage

There are many recipes, and one of them is pickling cabbage in jars with brine. Let's start with choosing cabbage. It is best to use mid-late varieties of cabbage with rounded or slightly flattened heads for pickling. The leaves should be succulent, not dry and thin. Drop-shaped forks are not suitable for pickling.

For the pickling to be successful, the cabbage must contain a sufficient amount of sugar. There are varieties that are best suited for this purpose, for example, Slava. But in general, just taste the cabbage. If it is pleasant to eat it raw, then it will be pickled normally. Salting in brine speeds up the process and, if there is a lack of sugar in the cabbage, it allows you to correct this deficiency.

Let's take 2.5-3 kg of cabbage forks. Do not take small heads of cabbage. They will have more waste, and the quality of larger forks is better. Choose dense white cabbage. If the green color is strong, the finished product will turn out greyish.

For this amount you need to take a couple of carrots, about 300g, a few bay leaves 2-5 to taste, black and allspice peas. The quantity is for everyone. If you like it spicy, then 10-15 peas per three-liter jar. From the given amount you will get approximately 4 liters of workpiece. You can chop the heads of cabbage with a regular sharp knife, but a shredder or vegetable knife will simplify this process; the cabbage ribbons will be thinner and more uniform. Cut the head of cabbage in half or into quarters, remove the stalk and cut off the thickest and coarsest veins. The width of the strips should not be more than 5 mm. Grate the carrots using a coarse grater or a Korean carrot grater.

Place the chopped vegetables in a bowl and stir. You can squeeze it a little with your hands, but it’s not necessary. Cabbage that is strongly crushed by hand will turn out soft when pickled. Fill cleanly washed dry jars with the vegetable mixture up to the shoulders or slightly higher. Distribute the spices evenly during installation.

Fill everything with chilled brine, which we prepare in advance. For it, dissolve 2 tbsp in 1 liter of boiling water. level spoons of salt and 1 tbsp. spoon of sugar. Instead of pressing, so that the cabbage does not float on the surface of the brine, we insert a plastic lid inside the jar. Place the jar in a bowl and leave at room temperature. Fermentation will take about three days. In order for gases to escape better, you need to periodically pierce the cabbage mass. This can be done with a bamboo sushi stick or a narrow stainless steel knife.

If the brine drips into the bowl, it should be collected in a clean jar. After this, remove the lid from the jar, close the jar and put it in the refrigerator. After cooling, the brine may settle. This is where the one we collected from the bowl comes in handy.

Another recipe for pickling cabbage in a jar, this time without brine. The ratio of cabbage and carrots is the same as in the previous recipe. That is, for 3 kg of cabbage there are about 300 g of carrots. Finely chop the cabbage, add grated carrots, about 1 tablespoon of salt and mix everything with your hands. Leave the bowl for an hour so that the cabbage releases its juice. To make the preparation successful, choose juicy, sweetish cabbage and carrots with crunchy, bright, non-wiry pulp. There is no need to rub the mixture with your hands, otherwise you will end up with rags instead of cabbage strips.

If the raw materials are of high quality, then the juice will be quite enough without this. If you think the cabbage is not sweet enough, add a little sugar to the mixture - about 0.5-1 tablespoon. This will speed up the fermentation process. After an hour, transfer the cabbage to jars, adding 2-4 times into a three-liter jar between layers of vegetables 1 bay leaf and 2-3 black peppercorns. You can insert a glass of water of a suitable diameter into a jar to press the cabbage mass. Place the jar in a clean bowl to catch any juice if it overflows. Without sugar, such cabbage can ferment for 5-6 days at room temperature.

Salting cabbage pieces in jars is simple and does not require a long time. When pickling, you can add carrots, beets, aromatic herbs and spices. For such a preparation, we will need brine, just like when fermenting, because coarsely chopped vegetables will not give enough juice. We prepare the brine at the rate of 2 tablespoons of salt per 1 liter of water.

Remove the top pair of leaves from the head of cabbage and cut it in half. Next, each half is cut into 3-4 slices, and the slices, in turn, are cut crosswise into 3-4 pieces. Throw a bay leaf and 3-4 peppercorns at the bottom of the jar, then lay out pieces of cabbage, sprinkling them with chopped large strips or carrot slices. If you wish, you can add beet slices, garlic, cumin seeds, parsley or whole sprigs of celery. Approximate ratio: for 1 kg of cabbage, 100 g of carrots, 100 g of beets, 3-4 cloves of garlic, a couple of sprigs of herbs.

You can salt large pieces and regular finely chopped cabbage and carrots in one jar, laying both in layers. This will leave you with less free space. The jar, as usual, is filled with cold brine and pressure is applied. Leave the workpiece for 3-4 days at room temperature. The ideal temperature for fermentation is 18-20 degrees. If there is a deviation in one direction or another, the process may be disrupted.

Methods for pickling cabbage in jars

There are as many options for pickling as there are housewives, because each has its own preferences, and cabbage has its own taste. Some people add vinegar and vegetable oil when salting. But this is not for everybody. If you make a preparation with vinegar, use wine or fruit vinegar, it is much better than alcohol. You can make your own apple cider vinegar, but it is also commercially available. By the way, you can salt not only white cabbage. Both red and colored cabbage are suitable for this purpose, but it is better to salt it in brine. Pickling red cabbage is done according to the same recipe as white cabbage. But it’s better to make it with beets rather than carrots. If you take carrots, do not grate them, but cut them into large strips or circles.

Pickling cauliflower is done differently: for brine, take 1 tbsp per 1 liter of water. a heaped spoonful of salt and 1 heaped spoonful of sugar. Take 2 heads of cauliflower with a total weight of about 1.5 kg, half a kilo of carrots, a head of garlic, 3-4 black peppers and allspice peas, 3-4 bay leaves. We separate the cabbage into inflorescences and blanch in boiling water for 1.5-2 minutes and immediately cool under running cold water. Let it drain in a colander. After this, place the inflorescences and carrots in the jar in layers, evenly adding pieces of garlic and spices. Leave some space at the top of the jar. Pour in the brine, apply pressure and leave for 2-3 days at room temperature. After this, you can put the workpiece in the refrigerator. In 4-5 days it will be ready. Allows you to speed up the process quick pickling of cabbage in jars hot brine.

Pickling cabbage in jars video will help you if you are a complete beginner and have little idea of the entire technological process from the description.

Hot pickling of cabbage in jars allows you to make a workpiece quickly. But the preservative here will be vinegar, and not lactic acid, which is formed during natural fermentation. Unfortunately, natural fermentation without vinegar is almost impossible to accomplish in less than 3 days. So, the recipe: for 1 kg of cabbage, 100 g of carrots, a couple of cloves of garlic.

We take spices to taste, usually bay leaves and peppercorns, black and allspice. Brine: for 0.5 liters of water, 100-150 ml of 6-9% vinegar, half a glass of sugar, half a glass of vegetable oil, 1 tbsp. l. coarse salt. Shred the cabbage into thin strips, grate the carrots on a coarse grater or a Korean carrot grater, and mix everything in a bowl.

We place the cabbage slices in the jars, not all the way to the top, but leave a little free space. Pour hot brine into the jars and leave the mixture for 3 hours. After this you can eat it. You can make preparations in this way in the spring. Summer varieties are also suitable. Since it cooks quickly, there is no need to make a large batch. This cabbage is stored in the refrigerator under a screw-on or plastic lid.

Pickling cabbage pieces in jars according to the Georgian recipe, the end result will be an excellent spicy appetizer that not only has an excellent taste, but is also beautiful to look at. She is quite capable of decorating even a holiday table. What we need:

White cabbage 3kg

Mixed canteen 1.5 kg

Leaf celery, a couple of bunches

Hot pepper 2-3 pieces (if you don’t like it very hot, take a larger size pepper and one)

Garlic 2 large heads

Coarse rock salt 3 heaped tablespoons

For this preparation, it is better to take medium-sized heads of cabbage weighing about a kilogram. It should be white, with succulent leaves without thick, coarse veins. It is better to choose forks of the correct round shape. Take beets that are not very large, dark, sweet with thin skin. First, prepare the brine: boil water and dissolve the salt in it. Let's cool the brine.

You may need quite a lot of it, so it's better to make it in excess. Remove the top 1-2 leaves of the cabbage, trim the stalk, and then cut the forks lengthwise into 6-8 slices. We do not cut out the stump so that the slices do not fall apart. Cut the beets into thin circles or semicircles. We peel the garlic, wash it, and separate it into cloves. Cut each clove into 2-3 parts. Peel the pepper from seeds and cut into rings.

Fill the jar like this: put some beets on the bottom, then pieces of cabbage, layering them with slices of beets, pieces of garlic and pepper rings, add 1-2 rolled celery sprigs.

Fill the jar to the top. The topmost layer is beets. To prevent vegetables from floating or peeking out of the brine, which can lead to mold, we push a plastic lid inside the jar or place a clean bottle of suitable diameter filled with water or a glass in the neck of the jar. Leave the jars to ferment at room temperature.

The fermentation rate depends on the air temperature and the sugar content in the beets and cabbage. The warmer it is in the kitchen, the sweeter the vegetables, the faster and more active the process will be. But in too hot weather it is not worth making preparations. The cabbage will be ready in 3-5 days. After this, the jars are covered with plastic lids and put in the refrigerator. You can serve it in slices, like salt, or cut it into smaller pieces. We also put the beetroot pieces and garlic on a plate, they also have a great taste. This cabbage, along with others, will perfectly decorate the holiday table.

Pickling cabbage in glass jars

Cabbage can be pickled not only with carrots. The next few recipes will allow you to prepare it with various additives. The recipes have only one thing in common: they do not require sterilization and can be stored in the refrigerator under plastic lids.

1. Salad: for 5 kg of white cabbage, take 1 kg of onions, carrots, bell peppers, 1 glass of vegetable oil, 9% vinegar, salt and sugar. Finely chop the cabbage and grate the carrots on a coarse grater. Cut the onion into half rings. Peel the bell pepper from seeds and cut into thin strips. Place the vegetables in a large bowl and mix with the remaining ingredients. Let it stand for 5-6 hours, then put it in clean, dry jars and put it in the refrigerator for storage. If the portion is too big for you, make half.

2. Cabbage with apples. You can add apple slices to the cabbage mixture, the taste of the preparation will improve, it will acquire an apple aroma. But it’s better to put two or three whole apples in a jar, distributing them evenly. In this case, the apples will be very tasty. And you can cut them into slices when serving and serve them in a salad bowl along with cabbage. For 1 kg of cabbage, take 100 g of carrots, 100 g of apples, 20 g of salt. Spices: black pepper and allspice, bay leaf - to taste.

3. Cabbage with lingonberries. For 1 kg of cabbage, 100 g of carrots and 30-50 g of lingonberries. This preparation makes it possible to use less salt, since lingonberries contain a natural preservative. Mix the vegetables in a bowl and add salt as you would salt a regular salad. Add lingonberries and stir. Place in jars, placing pressure on top. After 3-5 days, the workpiece can be put in the refrigerator. During fermentation, it is necessary to pierce the cabbage mass to release gases.