How to pickle spicy cabbage for the winter: popular recipes and useful recommendations
Spicy cabbage is a simple and tasty appetizer that will decorate your everyday and holiday table. How to salt spicy cabbage? We offer a variety of recipes that will be useful to every housewife.
How to pickle spicy cabbage
The main similarity between various recipes for pickling cabbage is the presence of ingredients:
- cabbage;
- garlic;
- water;
- salt.
These four ingredients should be on hand when preparing a savory snack for the winter.
In Korean
When preparing Korean spicy cabbage you will need:
- vegetable oil – 100 ml;
- carrots – 1 pc.;
- white cabbage – 1 kg;
- water – 1.5 l;
- garlic – 1 head;
- soy sauce – 2 tbsp. l.;
- salt – 2 tbsp. l.;
- ground chili pepper - 1.5 tbsp. l.;
- sugar – 1 tbsp. l.;
- cloves – 3 pcs.;
- vinegar - 1 tbsp. l.
The cabbage is coarsely chopped, the carrots are grated on a coarse grater. Garlic is cut into thin small circles. All ingredients are placed tightly in even layers.
Next, prepare the marinade: pour water into the pan and add soy sauce, salt, vinegar, sugar, ground chili pepper, cloves and vegetable oil. Mix all ingredients and bring the marinade to a boil over medium heat. After cooking, the cloves are removed from it.
Pour the hot marinade over the prepared vegetables and wait until the dish cools down. Only then do they put it in the refrigerator overnight.
Korean spicy snack in the morning will be ready.
In Georgian
To prepare spicy cabbage in Georgian style, prepare:
- 3 kg of white cabbage;
- 1.5 kg beets;
- 3 pcs.red hot pepper;
- 2 bunches of leaf celery;
- 2 heads of garlic;
- 3 tbsp. l. with a top of salt;
- 2 liters of water.
Choose small heads of cabbage, since large ones can crumble when cutting, sweet and bright beets, which will give the appetizer an appetizing color.
First, make the brine: boil water in a saucepan and dissolve salt in it. The dish requires cold brine, so wait until it cools down.
Important! During further cooking, you will have to add salt, as the cabbage leaves absorb it.
The cabbage along with the stalk is cut into small pieces. If you still take a small head of cabbage, cut it in half, and then each half into three equal parts.
Beets are cut into thin circles. The garlic is peeled and the cloves are cut into two equal parts - this way it will give more flavor to the dish. Peel the pepper from leaves and seeds and cut into rings.
Take a deep dish for pickles - a large saucepan or jar. Place all the vegetables in a container in layers in the following order:
- beet;
- pieces of cabbage;
- beet;
- garlic;
- pepper rings;
- pre-mashed celery;
- beet.
Pour cold brine over the vegetables and cover with a lid. The dish is allowed to brew for 3-5 days.. The result is a flavorful appetizer in a bright brine.
Take note:
Recipes for salted crispy cabbage in brine
With hot pepper
This salty spicy cabbage recipe is for those who love fiery appetizers.
Prepare the following ingredients:
- medium-sized cabbage - 3 forks;
- carrots – 2 pcs.;
- garlic – 2 heads;
- hot pepper – 8-10 pods;
- black pepper - to taste;
- water – 6 l;
- salt – 1 tbsp.;
- sugar – 0.5 tbsp;
- vinegar – 60 ml.
First, prepare the brine: pour water into a pan, add sugar and salt. Wait until the water boils, turn off the stove and let it cool. Add 60 ml of vinegar. This amount is enough for 4 3 liter jars.
Grate the carrots on a coarse grater, cut the peppers into several equal parts, cut the garlic and cabbage into pieces.
Vegetables with black pepper are placed tightly in jars. Filled jars are filled to the top with brine and covered with iron lids. Leave for 2-3 days at room temperature. The remaining brine is periodically topped up.
Then the lids are replaced with plastic ones and the jars are put away in the cellar or refrigerator. It is recommended to open them after 2-3 weeks.
Read also:
With beets and horseradish
For cooking you will need:
- cabbage – 2 kg;
- parsley – 100 g;
- salt – 50 g;
- water – 1 l;
- sugar – 50 g;
- beets – 100 g;
- garlic – 2 cloves;
- horseradish – 1 pc.
The beets are peeled and grated on a coarse grater. Peel the garlic and finely chop it. The head of cabbage is cut into four equal parts, and the stalk is cut out. The cut parts are randomly chopped.
Place cabbage in the bottom layer in a deep pan, then beets, lay out parsley sprigs and sprinkle everything with garlic. If there is still room in the pan, repeat the layers until the container is filled to the brim.
Prepare the marinade: pour water into a separate container, add salt, sugar and horseradish. The marinade is brought to a boil, allowed to cool and added to the pan with vegetables.
The prepared appetizer with beets and horseradish is left to brew for 2-3 days., and then taken out to a cold room or cellar. After 2 weeks, the preparation is eaten.
Storage Features
Marinated snacks can be stored in a cold room all winter. It is better to distribute it into large jars and keep it on the balcony or in the cellar.
It is recommended to store pickled cabbage at a temperature not exceeding 0°C. The colder it is, the longer the product will remain suitable for consumption. To prevent mold from appearing, place a piece of cloth soaked in an alcohol solution on top.
Conclusion
There are several ways to pickle spicy cabbage. Additives in the form of carrots, beets, horseradish and hot peppers will help diversify the taste. This snack can be stored all winter if you put the jars in the cellar and observe the temperature regime.