How to salt, sour and pickle cabbage in jars for the winter

Cabbage is a useful vegetable plant with a high content of vitamin C and minerals. How to salt cabbage in cans for the winter? To successfully salivate cabbage at home, expensive ingredients are not required. Quenching is a simple way of preserving for the future naturally, based on fermentation in its own juice. When salting water is used.

Each hostess has her own recipe for pickling cabbages with the addition of sliced ​​Antonov apples or carrots, cranberries or cranberries, etc. There is another option for harvesting cabbage for the winter in cans - marinating.

The main difference from quenching is a faster cooking with the addition of acid (vinegar). For comparison: salting takes from 3 to 7 days (depending on the recipe), for marinating - from two hours to two days. But a crispy fermented cabbage is more useful than a marinated billet.

Benefits and harm of sauerkraut

In fermented cabbage, useful substances are kept 2 times better than in a regular fresh vegetable. Billets are needed in winter and in the spring season with beriberi. The vegetable contains a large amount of vitamin C (up to 75 mg in a stump and up to 50-52 mg in leaves per 100 g), mineral substances (potassium, phosphorus and calcium).

Moderate consumption of salted cabbage has a positive effect on digestive processes, and the content of fiber - on the intestinal microflora. Vitamin C - a true friend of the immune system, contributing to its strengthening.

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

Useful tips before cooking

A characteristic crunch, beloved by true connoisseurs of harvesting, is obtained only from autumn and winter varieties of white-garbed vegetables. Summer cabbage does not fit categorically. If you take an unsuitable basis for cooking, no spices, additional ingredients and unique recipes will save the situation.Therefore, leaven the cabbage so that it is crispy only from late varieties of vegetables.

For salting we recommend the following varieties of cabbage: Belorusskaya 455, Zavodskaya, Kolobok, Biryuchekutskaya 138, Atria F1, Dobrovodskaya, Megaton F1, Kupchikha.

  1. The larger the cabbage is cut and harvested, the better preserved nutrients.
  2. Do not use iodized salt when pickling.
  3. Ancestors harvested vegetables for the winter on the lunar calendar. According to people's precepts to cook better in the new moon.
  4. The ideal place to store the workpiece - glass jars or wooden barrels that have been specially cleaned with a solution of bleach with repeated washing of water before cooking. Do not use large aluminum cans. It will spoil the taste.

For shredding use a wide vegetable knife. If you prefer cabbage thin slicing, apply a special grater or food processor (in conditions of limited time).

Classic sour cream recipe

Classical sauerkraut

  • White cabbage - 2 kg,
  • Carrots - 1 piece,
  • Bay leaf - 2 pieces,
  • The salt is 40 g,
  • Black pepper (peas) - to taste.
  1. To leaven the cabbage tasty and quickly take a special vegetable grater.I clean carrots and rub it large, as for carrots in Korean. I perform the same procedure with cabbage.
  2. I spread the chopped vegetables into a large bowl. Thoroughly, with the application of effort, I change it with ordinary rock salt. I add 2 laurel leaves broken into small pieces.
  3. I mix and squeeze cabbage and carrots into juice. In order not to be mistaken with the amount of salt, I taste it.
  4. I spread the vegetable mixture over the banks, not up to the top. I leave room for free fluid outlet.
  5. I install the cans and put a deep tray underneath. From time to time pierce the withering product with a wooden stick (it can be ordinary Japanese, called "hasi"). It is enough 1-2 times a day. This simple action is necessary for the removal of gasses.
  6. Banks leave to be stored in the kitchen at room temperature for 2-3 days. The completion of the starter process is determined by the disappearance of unclear water and a frothy cap on top of the product.
  7. I cover the glass containers with covers. I'm sending it to the refrigerator for a day.

I serve a snack on the table, decorating with a fresh onion and seasoning with sunflower oil. Bon Appetit!

How to pickle the classic recipe in brine

  • Cabbage - 3 kg,
  • Carrots - 400 grams,
  • Water - 2.5 liters,
  • Salt - 5 tablespoons,
  • Sugar - 3 large spoons,
  • Seeds of dill, cumin - to taste.
  1. The white vegetable is thoroughly washed in cold water. I remove the top leaves with damage. Large shinakuyu. Carrots I grind through a grater.
  2. I connect two main ingredients in a deep basin. Gently mix and punctuate.
  3. I shift it to the banks. I do not tamper with the vegetable mix. I add cumin and dill seeds to each jar.
  4. I pour the water into a saucepan. I add salt and sugar, I cook on the stove. Bringing to a boil and dissolving all the crystals, I put to cool.
  5. After 10-15 minutes I pour hot liquid up to the top. From above I cover with multi-layer gauze. I leave the cans in the kitchen for 48 hours. From time to time pickling should be "disturbed" (pierced) with a wooden stick. Periodicity of the procedure - 2 times a day.
  6. After 48 hours I pour the brine from the jars into a clean pan. I put it on the stove. I pour sugar and re-bring to a boil. A little cooled brine I pour into jars. I close the lids and leave it on the kitchen table until it cools down completely.
  7. I remove the salted water in the refrigerator. After 3 days, try a delicious preparation and treat the household.
Video Recipe

A delicious and fast pickling recipe

Photo of cabbage with laurel leaf

  • Cabbage - 1 kg,
  • Carrots - 1 piece,
  • Vinegar 9 percent - 4-5 large spoons,
  • Water - 500 ml,
  • Sugar - 5 tablespoons,
  • Vegetable oil - 5 large spoons,
  • Salt - 1 tablespoon.
  1. In a pot of water I put sugar, pour oil and salt. I bring it to a boil under the lid. I remove from the plate and leave to cool.
  2. I grind the cabbage with carrots on a special grater. Stirring. I fill the jar with vegetables.
  3. In a slightly cooled, but hot brine I pour vinegar. I'm in the way. I pour into the vegetable mix. I wait, when will marinate, 4-5 hours are enough.

Cabbage in cans with tomatoes for the winter

Photo of sauerkraut with tomatoes

For harvesting you will need ripe tomatoes of medium size with a dense structure.

  • Vegetable white-head - 10 kg,
  • Tomatoes - 5 kg,
  • The salt is 350 g,
  • Celery, dill seeds, cherry and currant leaves, hot pepper - to taste.
  1. My vegetables. Vegetable shinukuyu. Tomatoes of medium size I leave entirely.
  2. Spread in a large pelvis chopped cabbage, after - tomatoes. From above I sprinkle with currant leaves and cherry for flavor, celery and dill. This is one layer. I do at least three.
  3. From above I cover the dish with a clean cloth. I press the load. I follow the allocation of juice and the process of sour. It is necessary to wait 3-4 days.
  4. I shift the finished mixture into cans. I put the cooling down for 12-16 hours.

The product is ready for use!

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

Marinating cabbage in cans with beets

Red cabbage

  • Cabbage - 2 kg,
  • Beetroot - 500 g,
  • Carrots - 1 piece,
  • Garlic - 1 slice,
  • Water - 1 l,
  • Sugar - 150 grams,
  • Salt - 2 large spoons,
  • Black pepper - 10 peas,
  • Bay leaf - 3 leaves,
  • Table vine 9% vinegar - 150 g,
  • Sunflower oil - 3 tablespoons.
  1. I cut the vegetables. I do not try to shred cabbage too finely. Carrots and beets are pulverized with a special vegetable cutter. This handy kitchen tool will help to make small brusochki. I cut garlic into pieces.
  2. I mix the ingredients in a deep dish.
  3. I wash the lids under boiling water, and I sterilize the cans.
  4. I spread out a mix of fresh cut vegetables in jars. Tightly pressed.
  5. I cook marinade on the stove, adding spices to the water.I achieve a transparent color. At the end of the cooking, I add vinegar.
  6. I pour brine on the banks. I cork up, I cool naturally. I shift the workpieces into the refrigerator. After 2 days you can open and eat.
Video Cooking

Cabbage in cans with apples

Cabbage for salting

  • Cabbage - 2 kg,
  • Carrots - 400 grams,
  • Apples - 4 pieces,
  • Sugar - 70 grams,
  • The salt is 70 g,
  • Pepper fragrant - 10 peas,
  • Black pepper - 20 peas.
  1. I grind the cabbage and carrots with a special grater. I add salt and sugar. Thoroughly mix, gently pressing.
  2. I throw peppercorns and a bay leaf. Once again I interfere with vegetables with spices.
  3. I'm engaged in apples. Carefully pull out the core. I cut to pieces.
  4. I spread the vegetables to the banks. I press a little, after putting the apple layer. Repeat several times until full. Top leave 5 cm to isolate the juice during fermentation.

Helpful advice.To prevent leakage of juice, place a deep bowl under each jar. You can install one large tray under glass containers.

  1. I leave the workpiece for 3 days. In the morning and in the evening I pierce the vegetable mixture for the escape of excess gases, using a wooden skewer.
  2. After 3 days, I set the billets in the refrigerator. I give the dish to brew for four days, not forgetting to use a wooden stick from time to time.
  3. The finished product is stored in a cold place - a cellar or a refrigerator.

Helpful advice.Sauerkraut is served on the table, supplemented with finely chopped onions and particles of wet apples. From above you can pour with vegetable oil. It will be incredibly delicious.

Cabbage in cans with cranberries and honey

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

  • Cabbage - 1 kg,
  • Carrots - 2 pieces of medium size,
  • Honey - 1 large spoon,
  • Salt - 20 g,
  • Cranberry - 15-20 berries,
  • Lavrushka - 1 piece,
  • Sunflower oil - 2 large spoons,
  • Black pepper - 5 peas.
  1. Mine and I clean cabbage. I remove dirty leaves. Shinkuyu vegetable, using a sharp kitchen knife. Be careful! If you are not sure of your abilities, use a convenient vegetable grater.
  2. I clean the carrot, then rub it on the grater.
  3. I pour the cabbage into a bowl. I put salt. Thoroughly I mix hands, slightly pressing down.
  4. I add other ingredients to the cabbage mixture. Stirring.
  5. In pre-prepared containers I spread vegetables.Tampers with the help of thrash. I make several holes in the kitchen cover from the capron. I cover the jars with new "closures" and send them to the refrigerator.
  6. After a day, take out the containers and pierce the fermented mixture with a stick to release the gases.
  7. For full preparation, it will take 7 days. Once or twice a day, take out the blanks and pierce. This is a very important cooking moment!
  8. I spread the snack on a plate, water it with vegetable oil and decorate with cranberries.

Helpful advice.Cranberries can be added fresh to the prepared dish or poured together with cabbage and carrots, making the fermentation participant.

Can you salt an early cabbage?

Picture of salad from early cabbage

You can pour early cabbage. Procurement does not become a full-fledged replacement for delicious and crispy snacks prepared from late varieties, but in the case of a high yield of young cabbage, your efforts and work at the dacha will not be wasted.

  • Young vegetable - 8 kg,
  • Water - 8 liters,
  • Horseradish - 1 large root,
  • Garlic - 100 grams,
  • Red beet - 300 grams,
  • Parsley - 1 bunch,
  • Sugar sand - 400 grams,
  • Salt - 400 g.
  1. I cook the main ingredient for pickling. Carefully mine and remove the top sheets if there is damage. I clean the sticks.
  2. Shin kale with a large and well ground knife. I transfer into the volume capacity.
  3. I clean the garlic. I cut into small pieces. From the beet, I remove the peel and grind it on a coarse grater.
  4. In a large enamel vessel I spread vegetables. First cabbage, then beets, top I add chopped parsley and garlic. I repeat layers several times.
  5. Put a pot of water on the stove. I put sugar and salt. I bring to a boil, stirring thoroughly until the ingredients are completely dissolved.
  6. I leave the brine cool. Then I pour into enameled dishes. I close it with a large lid, pressing it down with a heavy object. I leave in the kitchen for 2 days.
  7. I transfer the saline to clean jars. I close the top with plastic lids and put it in the fridge. After 3-4 days, a delicious preparation is ready for use.

How to salt a cauliflower in jars for the winter

Varieties of cauliflower

  • Cabbage - 1,5 kg,
  • Beets - 1 piece of medium size,
  • Carrots - 1 thing,
  • Garlic - 3 cloves,
  • Sweet pepper - 3 peas,
  • Black pepper - 6 peas,
  • Water - 1.5 liters,
  • Sugar - 100 grams,
  • Salt - 100 g.
  1. Colored cabbage I disassemble into separate inflorescences. Carefully wash under running water.
  2. I clean carrots and grind them on a grater.
  3. I pack vegetables on cans (or take one big), having filled the cut garlic.
  4. I'm preparing a pickle. Boil water with added sugar and salt. I pour over the banks.
  5. I leave in the kitchen to cool down. After cleaning in the refrigerator for 3-4 days.

Note.If you fill the vegetable mixture with a cooled brine, the cooking time will take at least 6-7 days.

Video Recipe

How to salt cabbage broccoli for the winter

Photo of broccoli cabbage

  • Broccoli - 2 kg,
  • Water - 1.5 liters,
  • Carrots - 1 thing,
  • Sunflower oil - 1 tablespoon,
  • Sugar - 8 large spoons,
  • Salt - 4 tablespoons,
  • Garlic - 4 cloves,
  • Parsley - 1 bunch,
  • Bay leaf - 2 pieces,
  • Black pepper - 5 peas.
  1. I disassemble the broccoli into small inflorescences. I shift it into a container.
  2. Shiny cabbage, carrots cut in circles. I chop the greens and chop the garlic. I put it to the broccoli. Stirring.
  3. I'm preparing a marinade with pepper, bay leaves, salt and sugar on the stove.
  4. I pack vegetables on cans. Fill with a hot marinade, cover with lids.
  5. I leave in the kitchen for 2-3 days. Once a day I open the lids and mix the contents.
  6. After pickling, I remove the blanks in the refrigerator.

Caloric content of billets with cabbage

Product - low-calorie.Caloric content of sauerkraut and salted cabbage per 100 grams is 20 kcal, marinated - about 60-70 kcal.Most of them are carbohydrates. Do not be afraid to get fat, eating a delicious and mouth-watering preparation. To avoid flatulence (problems with bloating) do not overeat. Observe the measure, and a home snack will bring a lot of benefit to the body.

Cook for health!

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