DIY preparations: is it possible to pickle Savoy cabbage for the winter and how to do it correctly

Savoy cabbage is a vegetable that combines the rich aroma and tenderness of lettuce leaves. It contains a large amount of vitamins (especially K and C) and minerals, strengthens teeth, improves immunity, and eliminates vitamin deficiency. Salting vegetables for the winter allows you to preserve the maximum amount of beneficial properties.

We offer several recipes for pickling Savoy cabbage.

Is it possible to salt savoy cabbage for the winter?

There is an opinion that pickling vegetables for the winter is impossible due to the tender leaves that spread and lose their crunch. The reason for this problem lies in the incorrect selection and preparation of ingredients or an unsuccessful recipe. If all the preparation nuances are followed, the winter salad will delight you with an amazing taste..

Before choosing a recipe, it is important to understand the cooking technology of the dish. When pickling vegetables are in a salt solution concentration 10% and higher. This leads to the death of most microorganisms.

Fermentation is based on the fermentation of productscaused by the action of special microorganisms. Salt in this case enhances the taste.

When pickling vegetables, they are poured with brine, which contains a preservative., usually vinegar. Salt doesn't really matter here either.

Advantages and disadvantages of salting

Salting is a common way to prepare vegetables for the winter.. Its main advantages:

1. Vinegar and other preservatives are not added to the jars, so this preparation is allowed even for children.
2. When canning with salt, heat treatment is often not used. The structure of nutrients is not disturbed; vegetables retain vitamins and minerals.
3. The cabbage remains crisp and does not fall apart.
4. Vegetables release a lot of juice, in which they are preserved and acquire a new, special taste.

As with all methods of preservation, pickling has its drawbacks:

1. Due to the large amount of salt, such products are contraindicated for hypertension and kidney disease.
2. Compared to cabbage preserved in vinegar, it does not last long - no more than 8 months.

Take note:

Features of pickling cucumbers for the winter in a barrel

How to properly pickle onions for the winter in jars

Methods for pickling red cabbage for the winter

Selection and preparation of heads of cabbage

For a delicious, crispy snack that won't go bad over the winter, it is important to choose the right heads of cabbage:

1. Late varieties are best suited for pickling. They have coarser leaves, which become more tender, but do not soften when harvested and are stored longer.
2. It is better to choose heads of cabbage weighing at least 0.5 kg. Regardless of their size, the stalks will be approximately the same, so it is more profitable to take large specimens.
3. The heads of cabbage should not be frozen, otherwise they will not be stored for long.
4. It is important that the top leaves are on the cabbage. If they are not there, most likely they were cut off because they were frozen or infected.
5. The vegetable should not have rotten, dark spots, damage or signs of disease. This negatively affects the shelf life and taste of the finished product.
6. There should be no holes on the leaves. They indicate the presence of caterpillars inside the head of cabbage.
7. Dirt between the leaves indicates non-compliance with harvesting technology, which will negatively affect the shelf life of the product.

To prepare savoy cabbage for pickling, Wash well under running water, peel off the top leaves, and remove the stalk.

Selection of containers

It is convenient to pickle food for the winter in a large container. Typically, enamel pots and buckets, wooden barrels and tubs, glass trays and jars are used.

It is better to store salad in small containers with lids.

Important! Non-enamelled metal and plastic containers are not suitable: salted cabbage juice reacts with these materials, which leads to the release of harmful compounds. They not only spoil the taste of the dish, but also have a bad effect on health.

Additional Ingredients

Regular rock salt is suitable for salting.. Its iodized analog helps soften the cabbage. Fine “Extra” salt is also added, but with it it is easy to over-salt the dish.

Herbs and spices go well with vegetables: leaves of currant, cherry, horseradish, dill umbrellas, black and allspice peas.

Sometimes other vegetables are used. There are recipes with bell and hot peppers, celery, carrots.

How to pickle savoy cabbage: the classic way

The classic cooking recipe includes a minimum of ingredients. Many people will like the taste of this snack.

Will be needed:

• cabbage - 3 heads;
• water - 5 l;
• salt - 10 tbsp. l.

Add to recipe if desired any spices and herbs.

How to pickle cabbage:

1. The heads of cabbage are washed and cut into 4 parts.
2. Bring the water to a boil, add salt and boil again until it is completely dissolved. At this stage, other herbs and spices are added if desired.
3. The brine is left to cool completely at room temperature.
4. The cabbage is placed in a container and filled with brine. A wooden circle is placed on top and pressure is applied so that the vegetable is completely covered with liquid.

The workpiece is left indoors at room temperature for 3 days.. Then they are laid out in jars, covered with nylon lids and stored in a cool place.

Note! Coriander goes well with cabbage. It gives the appetizer a spicy taste and oriental notes.

Recipe Variations

There are many recipes for pickling vegetables. They include different ingredients and spices, but the cooking principle remains the same.

Advice. When trying an untested recipe for the first time, it is better to pickle a small amount of cabbage. If the dish turns out to be successful, the salad is prepared in larger quantities.

Pickled savoy cabbage with dill

This dish produces a more interesting and rich taste. Many housewives complement the snack with leaves of fruit trees.

Ingredients:

• cabbage - 5 kg;
• salt - 5 tbsp. l.;
• dill - 2 bunches;
• dill seeds - 2 tbsp. l.;
• currant leaves - 6 pcs.;
• cherry leaves - 6 pcs.

How to cook:

1. The cabbage is washed, the top leaves are removed, but not thrown away. They are washed thoroughly and set aside. The stalk is cut out and thrown away.
2. The vegetable is cut into large squares or finely chopped.
3. Currant and cherry leaves are washed. Dill is washed and finely chopped.
4. In a wide container or directly on the table, mix chopped cabbage, dill and its seeds, and leaves of fruit trees. All ingredients are mashed until the juice comes out.
5. The components are transferred to a pickling container, compacted thoroughly. Oppression is installed on top.

Salting takes 2-3 days. Then the salad is laid out in jars and covered with nylon lids.

Note! It is not recommended to eat or give the stalk of cabbage bought in a store to children.It is in it that harmful substances accumulate from the products used to treat the crop when grown on an industrial scale.

With broccoli

Broccoli is a type of cauliflower. It is no less useful than Savoy.

Ingredients:

• savoy cabbage - 2 kg;
• broccoli - 1 kg;
• water - 5 l;
• salt - 10 tbsp. l.

If desired, cherry, currant, and horseradish leaves are added. Suitable spices include coriander, hot red pepper, and mustard seeds.

Cooking method:

1. Savoy cabbage is washed, peeled from the top leaves, and cut into large squares. Broccoli is washed, the rough part is cut off and disassembled into small inflorescences.
2. The vegetables are mixed and placed in a container for pickling. Some housewives alternate vegetables. In both cases, the mixture is compacted tightly.
3. Prepare the brine: add salt to the water, bring to a boil and leave until it cools completely.
4. Cabbage is poured with brine. Place a wooden circle on top and bend it so that the liquid completely covers the vegetables.

In this form, the snack is left at room temperature for 3-4 days, then put into jars and filled with brine. Store in the refrigerator under nylon covers.

With sauce

This is a ready-made juicy salad that will take pride of place on the holiday table and become a favorite dish of even the most demanding gourmets.

Savoy cabbage in sweet sauce has a milder flavor.

Ingredients:

• cabbage - 3 heads;
• water - 6 l;
• salt - 12 tbsp. l. without slide;
• ground coriander seeds - 2 tbsp. l.;
• red bell pepper - 9 pcs.;
• garlic - 3 heads.

Freshly ground coriander is best for this recipe. It is bought in beans and then ground in a coffee grinder or pepper grinder.

How to cook:

1. The cabbage is washed and removed from the top leaves. Then cut into 4–8 parts depending on the size of the head of cabbage.
2. Prepare the brine: bring water to a boil and dissolve 10 tbsp in it. l. salt. When the liquid has cooled, pour it over the vegetable. A wooden circle and oppression are placed on top.
3. The appetizer is fermented for 3 days, then removed from the brine. The liquid is not poured out.
4. Peel the garlic, wash the pepper, remove seeds, and cut into several pieces. Spices are ground in a meat grinder or blender and added to the cabbage.
5. Add the remaining salt and coriander. Mix everything thoroughly.
6. Each cabbage leaf is coated with sauce without separating. Then they are placed back in the brine, a wooden circle and pressure are placed on top.

This appetizer is prepared for 2 days at room temperature.. Then it is laid out in jars with nylon lids and stored in the refrigerator.

Read also:

How to pickle hot peppers for the winter without sterilization

Simple and tasty broccoli preparations for the winter

The second recipe will appeal to spicy lovers. This is a spicy snack with bitter, sweet pepper and garlic.

Ingredients:

• Savoy cabbage - 3 heads;
• water - 5 l;
• salt - 12 tbsp. l.;
• bell pepper - 9 pcs.;
• hot red pepper - 10 pods;
• garlic - 30 cloves;
• fresh cilantro - 2 bunches.

If desired, add ground coriander instead of cilantro.

Cooking method:

1. The cabbage is washed in cool water and the top leaves are removed. Each head of cabbage is cut in half, and each half into 3 parts. The resulting pieces are not separated into leaves.
2. Dissolve 10 tbsp in boiling water. l. salt. The mixture is cooled to room temperature.
3. The cabbage is placed in a pickling container and filled with brine. A wooden circle and oppression are placed on top. The snack is left in this form for 3 days.
4. The garlic is peeled. Bell peppers are washed, seeded and cut into several pieces. The hot pepper pods are cut in half.To make the taste softer, they are cleared of seeds.
5. Vegetables and cilantro leaves are passed through a meat grinder. The remaining salt is added to the mixture.
6. The salted leaves are removed from the brine. Each is coated with a garlic-pepper mixture.
7. The vegetables are placed back into the brine and pressure is set.

In this form the product is left at room temperature for 2-3 days. Then they are placed in jars with nylon lids. Store in a cool place.

Note! It is important that the pepper dressing is highly salted, otherwise it will turn sour.

Terms and conditions of storage of blanks

Salted Savoy cabbage can be stored for up to 8 months in the refrigerator, cellar or on the balcony in winter. Mold sometimes appears on the lettuce, which must be removed.

Advice. To prevent fungus from forming, mustard is added to the appetizer.

Conclusion

Savoy cabbage is a tasty and healthy vegetable with tender leaves and a rich aroma that will help cope with vitamin deficiency during the cold season.

To get high-quality pickling, it is important to choose the right ingredients and follow the preparation technology. Then the leaves will not soften, but will turn out tasty and crispy.