Pickled cabbage

How to cook delicious pickled cabbage

Sometimes an inexpensive, but very tasty, heartily prepared dish that will attract more attention on the table than even more expensive and satisfying treats can rightfully be called a delicacy. Pickled cabbage is just that deliciousness that cannot be ignored. This is both an excellent snack and an excellent ingredient for preparing other dishes - for example, salads. Not everyone knows, but if you use this product in pickled, fermented form, it will become a much more interesting component for baking, dumplings, etc.

Recipes for pickled cabbage in the article:

Quick pickled cabbage
Cabbage, marinated in pieces, with carrots and garlic
Homemade pickled cabbage
Pickled cabbage with beets
Korean pickled cabbage
Pickled cabbage with garlic
Georgian sauerkraut

A quick recipe for delicious sauerkraut in a jar for the winter

Many housewives, when thinking about the upcoming preparations for the winter, have the idea that this is a long and monotonous process, but as it turns out, this is absolutely not the case. This recipe is complete confirmation of this.

Sauerkraut for a 3-liter jar, according to the recipe, “requires” the following ingredients:

cabbage – 2 heads;
horseradish - 1 pc.;
carrots – 150 g;
salt – 30 g;
granulated sugar – 0.5 tbsp. without slide;
ground pepper – 3 g;
bay leaf – 1 leaf per jar.

Instant sourdough cabbage for the winter, step-by-step preparation:

Wash the vegetables, peel the white cabbage from the top leaves, and remove the rotten ones. Cut the heads of cabbage into halves or quarters to make it easier to chop them. Cut the cabbage, without the stalk, into thin “ribbons”.
Pass the carrots through a grater with a medium honeycomb, after removing the outer skin.
Also grate the horseradish root, only with large honeycombs.
Combine all the chopped vegetables in a deep metal container, add pepper and laurel leaves.
Boil water in a separate container and wait until it cools completely. For 3 liters of water you will need 15 g of fine salt. Stir until completely dissolved. Cover with a lid so that it does not fit too tightly to the container.
Pour salted liquid over the cabbage until it “drowns” completely. Leave for 2 days, remembering to stir the mixture periodically.
After 3 days, the cabbage is already well fermented; granulated sugar should be added to it and left overnight.

Pickled cabbage with garlic

This is also quick-cooking pickled cabbage, since after 6-8 hours it can be eaten. This cooking method is another recipe for pickled cauliflower, although white cabbage is also often used.

Ingredients

On their list:

Main product (white or colored) – 1 kg;
Bell pepper (preferably red) – 1-2 pcs.;
Carrots – 1 pc.;
Garlic – 3-4 cloves;
Vinegar - ¼ cup;
Salt – 1-1.5 tbsp. l.;
Allspice – 4-5 peas;
Sugar – 1-1.5 tbsp. l.;
Bay leaf – 2 pcs.;
Water – 500 ml;
Vegetable oil – 50 ml.

Preparation

A similar list of products is used for other recipes, but the content of the same components does not make them the same. The taste of this dish is special. To make it rich and appetizing, follow this algorithm:

Finely chop the main product (if you are using a white variety) or separate it into inflorescences (if it is colored);
Cut the bell pepper into strips;
Grind the peeled and washed garlic using a press or a fine grater;
Grate the carrots, previously peeled and washed. But use a coarse grater;
To prepare the marinade, combine all other ingredients and boil them for 5 minutes;
After 15 min. pour the marinade into the vegetables, placing them in a saucepan or jar (or several containers if they are small);
When the mixture has cooled, place it in the refrigerator for 5-6 hours (the longer the time, the better the vegetable will marinate).

The finished delicacy will only need to be decorated with herbs before serving. If desired, sprinkle it with lemon juice.

Classic recipe for crispy and juicy sauerkraut (very easy way)

Sauerkraut, prepared according to one of the easiest recipes, crunches “provocatively”, turns out juicy and aromatic, very difficult to put down!

The composition includes a list of such products as:

cabbage – 1 head (without stalk);
carrots – 2 pcs.;
sweet and sour apples – 2-3 pcs. (large);
fine salt – 30 g;
Citric acid powder – 2 g.

Recipe with step-by-step instructions:

Wash the cabbage heads and remove the top layers of leaves. Finely chop with a sharp knife or grate with large honeycombs.
Wash the carrots and pass through a grater with a medium honeycomb.
Peel the apples from the core and seeds, cut into 4-5 parts. Place them in a deep basin and fill them with a mixture of citric acid and chilled boiled water.
Place the cabbage, carrots and salt in a deep container with a flat bottom; a metal basin is ideal for this. Mix with your hands, pressing lightly so that the vegetables “give up” their juices.
Distribute the vegetable mixture into a glass container, mixing the layer of apples and cabbage. Having reached the “hangers”, press down the mass from above, for example, with a nylon lid. Leave to ferment for 3 days.

A classic variation of preparing cabbage fermented in its own juice is a recipe that absolutely every housewife can handle. It is traditionally passed down from generation to generation.

Recipe for crispy sauerkraut in brine with salt and sugar

An incredibly easy-to-prepare method for fermenting white cabbage, which is why housewives love it so much; little time is spent, and the result is “impressive” and very tasty!

According to the recipe, you should stock up on the following ingredients:

white cabbage - 2 forks;
salt (not iodized) – 30 g;
granulated sugar – 3 tbsp;
red currants – ½ tbsp.

How to ferment cabbage in brine with sugar and salt:

Wash the cabbage, remove the top layers and the stalk. Chop into thin bars.
Add granulated sugar and fine salt, knead with your hands until the cabbage releases its own juice.
Add red currant berries to the mixture, first removing the branches. Mix the mixture until smooth.
Place in pre-sterilized containers, cover with plastic lids, which are recommended to be kept in boiling water for a minute.
Send to a cool, dry place for further storage.

Pickled cabbage with beets

The mere sight of this delicacy already suggests that it is definitely worth trying. Sandwiches and salads are prepared with it, served as a side dish, but as an independent snack it deserves to take pride of place on the table.

Ingredients

This recipe for pickled cabbage involves the use of the following products:

Main ingredient (white cabbage variety) – 1-1.5 kg;
Garlic – 3-4 cloves;
Beetroot – 1 medium-sized fruit;
Vinegar – 1/3 cup;
Bay leaf – 1-2 pcs.;
Allspice – 8-10 peas;
Salt – 2 tbsp. l.;
Water – 800 ml;
Sugar – 2 tbsp. l.

To make the dish crispy and acquire the desired flavor, it is recommended to use exactly the type of vegetable indicated in the recipe. But a young product is also suitable for this.

Preparation

Its progress is as follows:

Remove the top leaves from the main component, divide it into quarters and cut out the stalk;
Cut the vegetable into large slices (about 2x2 cm);
The beets need to be peeled and chopped into strips. To make this step easier, you can also use a coarse grater;
Chop the peeled garlic into small pieces or slices;
Combine all these components, mix, and then place in a 3-liter jar;
Pour water into a saucepan, add bay leaf, pepper, sugar, salt, boil the mixture;
After 10 min. pour vinegar into the boiling liquid, after removing the bay leaf;
While the marinade is hot, pour it into the jar with vegetables to the top;
When the mixture has cooled, place the container in the refrigerator, where the dish needs to be ready within 24 hours.

In the future, continue to store the deliciousness in the cold without draining the marinade. When serving, the dish does not even need to be decorated or seasoned with anything - it already looks appetizing, and its taste is rich and does not require any additions.

Delicious sauerkraut for the winter in 3 liter jars

Our great-grandfathers prepared cabbage in huge barrels, and we, having adopted the traditions of our ancestors, fermented it in jars with a capacity of at least 3 liters. Because there is always a lot of cabbage growing.

To get a unique taste, you should prepare the following list of products:

cabbage – 2 heads (without stalks);
beets - 2 tubers (medium in size);
carrots – 2 pcs.;
garlic -5-7 cloves;
sea salt – 30 g;
granulated sugar – ½ tbsp.;
laurel leaves – 1 pc. on the jar;
allspice – 6 peas;
table vinegar – 15 ml.

Crispy sauerkraut, filled with vitamins and nutrients, is prepared in several stages:

Remove “extra” parts from cabbage, such as the top layers of the head and the stalk. Divide the head of cabbage into 2 equal parts and cut into large diamonds.
Wash the beets, peel them, cut them in half lengthwise, then into thin slices across the fruit.
Pass the carrots through a grater with large honeycombs.
Remove the peel from the garlic, chop 3 cloves using a press, and set the rest aside.
Combine all the ingredients, placing them in a deep container in alternate layers until the vegetable mass is finished - cabbage, beets, carrots, garlic.
Place the last layer of whole garlic cloves and sprinkle with half the granulated sugar and sea salt.
Prepare the marinade in a separate container; to do this, dilute the remaining salt and granulated sugar in 2 liters of water. Place on low heat, add bay leaves and allspice peas, and bring to a boil.
At the end, pour table vinegar into the marinade and pour the prepared mixture over the vegetable mass.
Cover the top of the pan with a lid and press down, leave at room temperature for 4 days.
Store the finished dish in a cool place, in sterilized jars.

Over the winter, one average family eats at least 2 cans of cabbage, with a volume equal to 3 liters. Therefore, you should stock up thoroughly for the winter.

Quick pickled cabbage

Whether you want to prepare an appetizer, an addition to a side dish, or an ingredient for a salad (for example, everyone’s favorite vinaigrette), this recipe will be a real find. The marinating process does not require much time or the use of any special products. You probably have everything you need at hand. The main product that you will need is a familiar vegetable that has a lot of useful properties. It belongs to the cabbage family and is popular among residents of our latitudes.

Ingredients

On their list:

White cabbage – 1 kg;
Carrots – 1 pc.;
Garlic – 2-3 cloves;
Sugar – 1/3 cup;
Water – 500-700 ml;
Salt – 1 tbsp. l.;
Vinegar – 4 tbsp. l.;
Vegetable oil – 4 tbsp. l.

Preparation

Pickled cabbage prepared according to this recipe does not lose its benefits, but crunching it is a real pleasure. The process is simple:

The washed main product should be finely chopped, and the carrots should be grated using a coarse grater. Please note that the secret of quick pickling is precisely that the vegetables must be finely chopped. This is necessary so that they become tasty and rich in the shortest possible time;
Grind the peeled and washed garlic using a press or fine grater;
Mix all crushed ingredients;
To prepare the marinade, pour water into a saucepan, add butter, salt, sugar, put it on the fire, let it boil;
Pour vinegar into the mixture with which pickled cabbage is quickly prepared, mix all the ingredients thoroughly, remove it from the heat;
While the liquid is still hot, pour it into the vegetables, stir;
Let this whole mixture cool, and after 2-3 hours it can be eaten.

After such a short time, cabbage of quick, tasty preparation is already considered ready. Its taste will be delicate, gentle, but pronounced. But, if you want it to become even more saturated, send the product to further marinate in the refrigerator. After 11-12 hours it will become exactly like this. If you do not consume it immediately, you should continue to store the dish in the cold, but you should not strain off the marinade.

Pickled cauliflower is prepared according to the same recipe. You will need the same ingredients and in the same quantities. But at your discretion, you can add various spices to the list of ingredients - coriander, ground black pepper, paprika, etc. The difference in preparation is that the main one needs to be divided into inflorescences, which is done with a knife or your hands.

Pickled cabbage is usually served garnished with sprigs of herbs and chopped onions. If you want to make the presentation of the delicacy even brighter, decorate it with cranberries, lingonberries, currants, etc. By the way, if you like a piquant, unusual taste, it is permissible to add a few berries to the marinade itself during its preparation.

Video recipe for sauerkraut for the winter

It’s easy to cook, the most important thing is that when preparing sauerkraut, if this is done for the first time, follow all the steps.

A video can easily help you with this; it provides a step-by-step description of the entire recipe, including the amount of ingredients needed for fermentation. I followed the link, saw it, fermented it, nothing could be simpler or easier.

I would like to note that cabbage fermented for the winter has a whole list of beneficial properties. Among them: establishing the proper functioning of the gastrointestinal tract, containing the most important vitamins and nutrients for the body, an excellent means for losing weight and strengthening the human immune system.

Our ancestors knew about these qualities, so they ate sauerkraut in large quantities and with great pleasure.