How to prepare cabbage with vodka for the winter at home

In winter and autumn, when there is an acute shortage of vitamins, cabbage preparations come to the rescue. Just 200 g of this product contains a daily dose of vitamin C. Recipes for sauerkraut and pickled cabbage in a jar with the addition of vodka are simple and accessible to everyone.

We’ll talk about how to prepare a delicious snack in our article today.

Selection and preparation of cabbage for harvesting

When preparing cabbage for the winter, the choice of variety plays an important role. Mid-season and late ripening varieties are suitable. Their fruits contain more amino acids, vitamins and microelements than early ones. The later ones have a crispier and firmer texture. Zimovka, Megaton F1, Aggressor are suitable for fermentation.

For pickling and pickling, choose large (up to 5 kg), dense heads of cabbage, without cracks or rot. The heads are cleared of debris, the top leaves are removed and the upper part of the stalk is cut off. For the marinade, take large heads of cabbage (if they are chopped) and small ones (if the head of cabbage is cut into 4 parts).

Why is there vodka in the recipe?

During the fermentation process, lactic acid is released, which makes the cabbage soft and tasteless. The structure of the leaf changes and the product’s beloved crunch disappears and a burning aftertaste appears. To avoid such consequences, the recipe includes vodka, which does not stop, but slows down the fermentation process.

Important! To prepare sauerkraut or pickled cabbage, do not use plastic, tinned or galvanized container.

How to properly ferment cabbage with vodka for the winter: a classic recipe in a jar

Ingredients:

• white cabbage – 2.3 kg;
• carrots – 2 pcs.;
• dill seeds - to taste;
• allspice peas – 3-4 pcs.;
• hot peppercorns – 5 pcs.;
• coarse salt - 2 tbsp. l.;
• water – 1.5 l;
• vodka – 50 ml.

Step-by-step instruction:

1. The prepared heads of cabbage are chopped.
2. Carrots are washed, peeled, cut into strips or chopped in a food processor.
3. The prepared ingredients are mixed, spices (pepper and dill seeds) are added, placed in three-liter jars and lightly crushed.
4. To make brine, heat water in a saucepan to 50°C, add salt and stir until completely dissolved.
5. The brine is cooled and poured into a jar with the vegetable mixture so that the liquid covers the contents.
6. Cover with linen cloth or gauze and leave for three days to ferment.
7. During the process, vegetables are pierced with a wooden knitting needle 2-3 times a day to the bottom, allowing carbon dioxide to escape.
8. Make sure that the contents are covered with brine at all times. If necessary, add the spilled liquid back into the jar.
9. When fermentation stops, drain the brine, pour vodka into the cabbage, stir and place in a cool place.

Sauerkraut with sweet vodka

Ingredients:

• head of cabbage – 1 pc. (4-5 kg);
• carrots – 2 pcs.;
• water – 1 l;
• sugar (honey) – 0.5 tbsp;
• salt – 2 tbsp. l.;
• vodka – 1 tbsp. l.

Cooking process:

1. The peeled forks are cut or chopped, the carrots are chopped, mixed with cabbage and salt.
2. Place in a sterilized jar. They do not wrinkle or compact. The vegetable mixture should lie freely.
3. Fill the jar with chilled boiled water 3-4 cm above the mixture.
4. Cover with clean gauze and leave for three days at a temperature of +18...+22°C until the end of fermentation.
5. Over the course of three days, the mixture is pierced with a wooden stick 6-8 times. The escaped juice is poured back into the container.
6. After 3 days, the brine is filtered through cheesecloth. Sugar or honey is dissolved in it.
7. Pour vodka into a container with vegetables, pour sweet solution and place in the refrigerator. The pickle is ready in 8-10 hours.

During the fermentation process, the jar is placed in an enamel bowl or deep plate so that the pouring brine does not spread over the table surface.

Pickled cabbage with Khrustalnaya vodka

Ingredients:

• cabbage – 2 kg;
• coarse salt - 2 tbsp. l.;
• sugar – 2 tbsp. l.;
• vinegar 70% – 3 tsp;
• water – 1.5 l;
• garlic – 4 cloves;
• bay leaf – 2 pcs.;
• allspice peas – 3 pcs.;
• hot peppercorns – 5 pcs.;
• cloves – 2 pcs.;
• vodka “Khrustalnaya” – 2 tbsp. l.

Step-by-step instruction:

1. Dried and damaged leaves are removed from the head of cabbage and cut into strips or squares.
2. Pepper, garlic cloves, cloves and bay leaves are placed at the bottom of the prepared jars.
3. Cabbage is placed on top. Press down and pour vodka.
4. For the marinade, sugar and salt are poured into water and boiled until completely dissolved.
5. Pour the contents of the jar up to the shoulders with hot marinade and add the essence.
6. Pasteurize at medium boil for 20 minutes.
7. Roll up the lids and leave to cool completely under a blanket.

The jars are pre-sterilized by steam: 0.5 l - 5 minutes, 1 l - 10 minutes. Boil metal lids for two minutes.

Pickled red cabbage with vodka and bell pepper

Ingredients:

• red cabbage – 1.5 kg;
• sweet bell pepper – 250 g;
• carrots – 2-3 pcs.;
• garlic – 6 cloves;
• water – 500 ml (2 tbsp.);
• salt – 1 tbsp. l.;
• sugar – 4 tbsp. l. with a slide;
• vegetable oil – 100 ml;
• vinegar 9% - 100 ml;
• vodka – 2 tbsp. l.;
• spices (allspice, black pepper, cloves, dill) - to taste.

Step-by-step instruction:

1. The prepared heads of cabbage are cut into squares and slightly crushed.
2. Carrots are cut into strips and mixed with cabbage.
3. Peppers are cut into half rings or cubes. To give the cabbage a festive look, peppers are taken in different colors.
4. Garlic cloves are crushed with the flat part of a knife, then finely chopped. This preserves more flavor.
5. All vegetables are mixed together, spices are added and vodka is poured in. Fans of spicy pickled cabbage add a pod of hot pepper to the vegetable mixture.
6. Preparation of the marinade: put water on fire, add vegetable oil, salt and sugar, boil for 3 minutes. If desired, throw in an umbrella of dill.
7. Turn off the gas, add vinegar and pour the hot marinade into the jars with salad up to the neck through a sieve. At the marinade preparation stage, the solution is tasted. If necessary, add salt and sugar.
8. Pasteurize the preserves over medium heat, covering them with lids: 0.5 liter jars - 10 minutes, 1 liter - 15 minutes. Close the jars and leave them under the blanket with the lids down until they cool completely.

If you do not plan to store cabbage for a long time, pasteurization is not required.

Salted cabbage with vodka

Ingredients:

• cabbage – 5 kg;
• salt – 4 tbsp. l.;
• medium carrots – 5 pcs.;
• vodka – 3 tbsp. l.

Step-by-step instruction:

1. Take large forks, remove the outer leaves and chop.
2. The carrots are peeled, washed and chopped with a knife or chopped on a coarse grater.
3. The vegetables are mixed, sprinkled with salt and rubbed together.
4. Add vodka and mix again.
5. The vegetable mixture is transferred into wooden tubs under pressure. If not enough juice is released, the pressure is increased. Metal objects are not used for this. A granite stone or a glass jar of water will do.
6. When the cabbage is completely covered with brine, the mixture is left alone for 3-4 days.
7. Every day it is pierced with a wooden stick to release gas.
8. The resulting foam on the surface is removed with a wooden spoon, and the edges of the tub are wiped with a clean towel.
9. As soon as the brine becomes transparent, the pressure is removed and the barrel is covered with a lid. The cabbage is transferred into glass jars.

Features and shelf life

Store sauerkraut and salted cabbage at a temperature of +1...+5°C. Freezing of pickles is not allowed, as the beneficial qualities of the product are lost.

Shelf life in wooden tubs is up to eight months. In the refrigerator in glass jars – 3 months. Pickled cabbage with pasteurization is stored for 12 months in basements or storage sheds, without heat treatment in the refrigerator - 2 months.

Advice from experienced housewives

Experienced housewives recommend using the following life hacks:

1. The taste of sauerkraut is enriched with sour apples, cranberries or lingonberries.
2. Add to pickled vegetable beets, which gives the salad a rich burgundy color.
3. When serving, pour in vegetable oil and add onions.
4. Before preparing salted cabbage dishes, it is washed in cold water.
5. When storing pickles in the basement, to prevent mold, sprinkle the surface with dry mustard or grated root. horseradish.

Conclusion

Sauerkraut and pickled cabbage serves as a side dish or an independent dish. Salted cabbage is used as the main ingredient in the preparation of soups and main courses. The variety of recipes makes it especially attractive to housewives. Vodka not only preserves the crispy structure of the vegetable, but also extends its shelf life.