The simplest and most delicious recipes for salted crispy cabbage in brine for the winter

Crispy pieces of cabbage in brine are a healthy pickle for the winter. This preparation is eaten as a salad, added to various dishes, and used as a filling for pies. This product supports immunity during the cold season. Another big plus of pickling is its ease of preparation. How to pickle cabbage quickly and tasty?

Selecting and preparing cabbage for pickling

The taste of the finished dish is influenced by the ripening period and the type of vegetable.. Housewives usually salt cabbage for future use and try to preserve it for several months.

Basic recommendations:

• choose late-ripening or mid-ripening, early varieties are not suitable for pickling;
• an important factor is juiciness; a dryish vegetable will be tasteless;
• the head of cabbage should be elastic and dense;
• frozen heads of cabbage are not salted;
• To determine suitability for pickling, the head of cabbage is squeezed - if there is a characteristic crunch, it means it is suitable.

How to pickle crispy cabbage in brine

Only the best heads of cabbage are selected for salting.

Important! To make the cabbage crunchy, it is not crushed.

To prepare in a three-liter jar you will need:

• cabbage – 2 kg;
• carrots – 400 g;
• allspice or black pepper – 4-6 peas;
• water – 1.5 l;
• salt – 2 tbsp. l.;
• sugar – 2 tbsp. l.;
• bay leaf – 7-10 pcs.

Classic recipe with brine:

1. Sugar and salt are dissolved in boiled or filtered water.
2. The top leaves and those that have withered are removed from the head of cabbage.
3. The cabbage is chopped and the carrots are grated.
4. The vegetables are mixed and placed in a clean jar, compacted slightly. Approximately every 5-7 cm, add allspice peas and 2-4 bay leaves.
5. Brine is poured into the jar so that it completely covers the contents of the jar.
6. The container is covered with several layers of gauze.
7. The jar is placed in a bowl, since during fermentation the brine will begin to rise and overflow.
8. The cabbage is kept at room temperature for three days. It is important that the contents of the jar are constantly covered with brine.
9. Every day the cabbage is pierced with a thin stick to remove air bubbles.

After cooking, the cabbage is stored in the refrigerator.

It can be useful:

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Recipe Variations

In addition to the classic recipe, there are many other interesting ways salt the cabbage in a jar.

Instant cooking

This method of preparation suitable for a family dinner, as the product will be ready in an hour.

Ingredients:

• cabbage – 2 kg;
• carrots – 0.5 kg;
• garlic – 6 cloves.

Brine for sauerkraut:

• salt – 2 tbsp. l.;
• sugar – 3 tbsp. l.;
• vinegar – 100 ml;
• sunflower oil – 200 ml.

The head of cabbage is cut into small strips, the garlic is cut into slices, and the carrots are grated on a coarse grater. At the same time, put water on the fire. When it boils, add sugar and salt. After 2-3 minutes, add vinegar. Remove from heat, slowly pour in oil and stir.

Vegetables are compacted tightly into the jar. Scald with the marinade removed from the heat, and then pour in the remaining brine. The jar is left until it cools at room temperature, then placed in the refrigerator.

With hot brine

The hot brine appetizer is prepared over three days. You will need 1 kg of cabbage, 5 allspice peas, 300 g carrots, 3 tbsp. l. table vinegar, 1 liter of water, 5 bay leaves, 1 tbsp. l. sugar and salt.

Cooking process:

1. The cabbage is chopped, keeping the length of the straw 5-8 cm. The carrots are grated. Mix everything and mash until juice appears.
2. Vegetables are packed tightly into jars. Place pepper and bay leaf on top.
3. Salt and sugar are poured into hot water. When everything is dissolved, the brine is poured into jars.
4. The jars are covered with a rag or gauze and tied with an elastic band. This way the salad will receive the necessary amount of oxygen, and the liquid will be easily released when rising.
5. The jars are placed in a bowl and left in the kitchen for three days.

With cold tap water

Shredded cabbage is placed in a large container.. Grate one carrot into it and mix everything. You cannot grind or mash vegetables. Move everything into a jar, add 2 tbsp. l. salt and draw cold water from the tap. The jar is covered with a lid, but not tightly, so that the resulting gases can escape.

During fermentation, cabbage is stored at room temperature. Twice a day it is pierced with a stick to remove gas.

After two days, add 2 tbsp. l. Sahara. The next day the snack is ready. Store it in the refrigerator.

With green tomatoes

The following ingredients are required:

• cabbage – 2 kg;
• tomatoes – 1 kg;
• salt – 70 g;
• pepper, celery, currant leaves and dill - to taste.

The cabbage is chopped, small tomatoes are left whole, large ones are cut in half. Transfer the vegetables to a large bowl and add salt. Celery, dill and leaves are placed on top. This is done in three layers.

The resulting salad is covered with several layers of gauze and a weight is placed.After 4 days, the snack is transferred to jars and sent to the refrigerator.

With cranberries

Cabbage according to this recipe takes a relatively long time to prepare - from 7 to 10 days. The finished snack is stored in the refrigerator for 3-4 months.

Required Ingredients:

• cabbage – 2.5 kg;
• carrots – 1 kg;
• cranberries – 200 g;
• sugar – 3 tbsp. l.;
• salt – 3 tbsp. l.

Cooking method:

1. The heads of cabbage are chopped and the carrots are grated on a coarse grater.
2. Place the cabbage in a large saucepan or bowl. Add salt and sugar.
3. Add carrots and mix everything.
4. Place whole cabbage leaves at the bottom of the container where the preparation will be.
5. Add half of the prepared salad and add a layer of cranberries. After this, add the remaining vegetables.
6. Everything is covered with cabbage leaves on top. They will prevent the dish from darkening over time.
7. Cover the container with a lid and put it in the refrigerator for 7-10 days.

With beets

This recipe is also called Georgian cabbage.

Cooking process:

1. Pour 1 liter of water into the pan, add 2 tbsp. l. salt and put on fire.
2. While the water is boiling, cut 1 kg of cabbage into cubes, 400 g of beets into slices, 60 g of garlic into small slices, one hot pepper into rings, 50 g of celery into large pieces.
3. Place everything in the jar in the following order: beets, cabbage, garlic, pepper, celery. The layers are repeated until the jar is full.
4. Boiling water is poured into a jar.
5. The container is covered with a plate and a load is placed on top.
6. After cooling, the snack is ready.

Read also:

What to do if there is not enough brine in sauerkraut

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With vinegar

This is the easiest recipe to prepare.

How to cook:

1. 0.5 kg of carrots and 3 kg of cabbage are cut into small strips.
2. 2 liters of water are put on fire, after boiling, add 150 g of sugar and salt, as well as 2 tbsp.l. 9% vinegar. After boiling again, the gas is turned off.
3. Pour hot brine over the cabbage and stir.

After cooling, everything is sent to the refrigerator. The cabbage will be ready in a day.

Salting in Petrovsky style

Required ingredients:

• cabbage – 3 kg;
• carrots – 3 pcs.;
• garlic – 3 cloves;
• onions – 3 pcs.;
• water – 1.5 l;
• sugar – 1 tbsp;
• salt – 3 tbsp. l.;
• sunflower oil – 300 ml;
• vinegar – 150 ml.

Cooking method:

1. Cabbage, onions and garlic are chopped, carrots are grated. Everything is mixed and compacted. It is important not to crush the cabbage.
2. Add oil.
3. Salt and sugar are added to the water and put on fire. After boiling, add vinegar. The resulting marinade is poured over the salad.
4. Cover the container with gauze and leave at room temperature for three days.
5. Then everything is mixed and placed tightly in jars.

With honey

Required Ingredients:

• cabbage – 1.5 kg;
• water – 1 l;
• chili pepper – 1 pc.;
• bell pepper – 0.5 kg;
• honey – 50 g.

All vegetables are chopped, except for chili peppers. It is left intact. The resulting salad is placed tightly in a glass jar.

After this, prepare the marinade. Honey is dissolved in warm water. Then the vegetables are poured with brine and left to ferment for three days in the kitchen.

Terms and conditions of storage of blanks

If sauerkraut is kept at a temperature above +10°C, its shelf life is approximately 4-5 days. A snack stored at a temperature of +6...+8°C in plastic packaging can remain suitable for consumption for 7-10 days.

It is best to store the product in the refrigerator, as the temperature there remains stable within +2...+4°C. Under such conditions, cabbage retains its taste and beneficial qualities for 3 months.

Advice from experienced housewives

Experienced housewives recommend:

1. Before placing the chopped vegetables in the container, line the bottom with whole cabbage leaves.
2. Press the cabbage very tightly to release the juice. After this, cover with a plate or lid and place a weight on top.
3. During fermentation, foam always appears that needs to be removed. Its disappearance means that the product is ready.
4. Pierce the cabbage daily with a stick to release gases formed during fermentation.

Vegetables must be completely covered with brine throughout the cooking period.. If there is too little liquid, add saline solution.

Important! You cannot use iodized salt for pickling.

After 3 days of fermentation, remove the top layer of cabbage, after which the workpiece is covered with a thin cloth and transferred to the refrigerator.

Conclusion

There are many ways to prepare crispy, salty cabbage, each providing a distinct flavor. If you strictly adhere to the recipe, even a novice housewife will be able to pickle it. To ensure that the snack lasts all winter, it is stored in the refrigerator.