How delicious and easy it is to pickle cabbage for the winter using quartered heads of cabbage

Salted, pickled, pickled cabbage is a vitamin dish, a favorite snack at any time of the year. For those who do not like to chop cabbage for a long time, there are ways to salt it in quarters, big pieces and whole heads of cabbage. Read about quartered preparations in our article.

What is good about the method of preparing cabbage for the winter in quarters?

Pickling cabbage in quarters for the winter saves time and effort. Not all housewives can chop a huge number of heads of cabbage for the whole family. Quartered cabbage is served as a separate dish and as a side dish. Looks beautiful on the holiday table.

With this method pickled cabbage becomes especially crispy. Rich in vitamin C, it helps the body fight colds in winter and replenishes vitamin deficiencies in spring.

Selecting and preparing cabbage

Any pickles turn out delicious if the ingredients for them are chosen correctly.

For salting in pieces, medium-sized heads of late varieties are recommended. Select vegetables that are firm and without damage. Before salting, remove the top green leaves and stalk.

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Suitable for pickling:

1. Wooden barrel. It has a number of advantages: environmentally friendly material allows the necessary amount of oxygen, which is important for salting, to pass through; the material prevents the growth of bacteria; products acquire a bright taste and aroma. Manufacturers offer barrels with volumes from 5 liters to 500 liters.
2. Glass jar. The most common and affordable packaging.For pickling, take three- or five-liter containers, without cracks and with a smooth neck. Depending on the recipe, they are sterilized or simply washed. The preparations in jars are stored in refrigerators or cellars. Convenient for long-term storage.
3. Enameled pan. Used during the cooking process. It is not recommended to store sauerkraut in such a container for a long time.

How to ferment cabbage into quarters - a classic recipe

Lovers of the proven classic recipe do not change traditions.

Ingredients, proportions:

• white cabbage - 2 heads;
• carrots - 250 g.

For the brine:

• boiled water - 2.5 l;
• sugar - 4 tbsp. l.;
• salt - 2 tbsp. l.

Cooking instructions

1. Prepare the brine: sugar and salt are dissolved in boiled water.
2. One and a half heads of cabbage are cut into 4-6 parts.
3. Grate carrots on a coarse grater.
4. The remaining half of the head of cabbage is finely chopped and mixed with carrots.
5. Place a small layer of the chopped mixture into the container. Top with a layer of quarters.
6. Repeat layers. Fill with brine and place the weight.
7. It is removed after 4-5 days.
8. The cabbage is transferred to jars and filled with the same brine.

Recipe Variations

A wide selection of vegetables, herbs, and spices allows you to experiment. Chefs, housewives and simply cooking enthusiasts come up with new recipes and share them.

Spicy spicy recipe

Garlic and hot pepper help make cabbage more spicy.

Step by step recipe:

1. A small head of cabbage - 2 kg - is cut into several parts.
2. Two medium carrots are cut into slices.
3. Place three cloves of garlic under the press.
4. Hot capsicums are peeled from seeds and finely chopped.
5. Vegetables are placed in a container for pickling. Several bay leaves are placed between them.
6. Cook the marinade: 1 liter of water, 100 g of sugar, 60 g of salt, 2 tbsp. l. vinegar.
7. Pour the marinade over the vegetables with hot, but not boiling water.
8. At room temperature, vegetables should stand for two hours. Then put it in the refrigerator.
9. After a day, the dish is ready to eat.

Salted cabbage quartered with beets and horseradish

Beet gives pickles a beautiful color and a sweetish taste. In combination with damn The red cabbage leaf is especially crispy.

How to salt cabbage with beets and horseradish:

1. A head of cabbage weighing about 3.5 kg is cut into pieces.
2. Beets - 0.5 kg - washed, peeled and cut into bars.
3. Marinade: 2 liters of water, 0.5 tbsp. sugar, 0.5 tbsp. l. salt, 5 bay leaves, 4 cloves, 7 pcs. allspice. Allow to cool to room temperature.
4. Garlic - 4 cloves - passed through a press.
5. Grind 2 horseradish roots in a meat grinder.
6. All vegetables are mixed in one container and poured with cooled marinade. Place a weight on top.
7. Keep in a cold place for two days.
8. In winter, this preparation is stored in the refrigerator.

With greens

Exquisite cabbage is obtained by adding dill, celery and other herbs to the recipe.

Cooking steps:

1. Two kilogram heads of cabbage are divided into quarters.
2. Grind 40 g of parsley and celery.
3. Grate one medium carrot on a coarse grater.
4. Cook the marinade in a saucepan: take 80 g of sugar, 100 g of salt, 5 g of dill or caraway seeds per 1 liter of water.
5. Pour hot marinade over vegetables and herbs.
6. After 3 days, transfer to a container for storage.

With corn

This unusual recipe is suitable for gourmets - lovers of sweets. The snack with corn tastes sweetish.

We offer a recipe based on a small head of cabbage:

1. The cabbage is divided into quarters.
2. One carrot is cut into bars.
3. Separate the kernels from two ears of corn.
4. Prepare the marinade: 0.5 liters of water, 80 g of sugar, 60 g of salt.
5. Vegetables are laid out in layers in a container: cabbage, carrots, corn.
6. Pour in marinade.
7. After two days, transfer to a storage container.

Marinated with vinegar (instant)

You can prepare delicious pickles in just a few hours - vinegar helps with this. If you cook in the evening, then in the morning the pickled cabbage is ready.

Instant recipe:

1. Cut one head of cabbage into large pieces.
2. Three cloves of garlic and one carrot are chopped.
3. Prepare the brine in a saucepan: 300 ml of water, 40 g of sugar, 80 g of salt, 3 black peppercorns, 40 ml of vinegar.
4. Vegetables are placed in a large container. They are crushed a little to form juice.
5. Pour in hot marinade.
6. A plate with a load is placed on top.
7. After a couple of hours, the load is removed and the vegetables are mixed.

After 6 hours, delicious fresh pickling is ready to eat.

Recipe “Petrovsky style”

The “Petrovsky” recipe, beloved by many, already has several variants. Classic cabbage “Petrovsky style” is marinated with cranberries. This berry gives a sour taste to the whole dish. This product can be stored for a longer time.

Required ingredients:

• cabbage - 1 kg;
• medium carrots - 2 pcs.;
• garlic - 3 cloves;
• onion - 1 head;
• vinegar 9% - 50 g;
• salt - 25 g;
• sugar - 100 g;
• cranberries - 50 g;
• sunflower oil - 100 ml;
• honey - 2 tbsp. l;
• water - 1l.

Step-by-step cooking recipe:

1. The cabbage is chopped, the carrots are cut into strips.
2. The onion is cut into thin half rings. Each clove of garlic is cut in half.
3. Mix vegetables in an enamel bowl.
4. Cranberries are washed and dried. Add to vegetables, distributing evenly.
5. In another container, boiled water is heated and honey is dissolved. Add salt, sugar and sunflower oil.
6. Bring the marinade to a boil and cool.
7. Pour the cooled brine over the vegetables. Cover with gauze.
8. Place a wooden disk on top and place a weight.
9. The cabbage is stirred for three days. The gauze is rinsed and wrung out. They test for readiness.
10. If the cabbage has a characteristic sour taste, transfer it to a glass container and store it in a cool place.

Terms and conditions of storage of such preparations

Sauerkraut They make it in large quantities and try to preserve it from autumn to summer.

This is possible under certain conditions:

1. Fridge. In an airtight container - 3 months. In an open jar - 10 days.
2. Cellar. Shelf life: up to 4 months.
3. Apartment. At air temperatures above +10°C - no more than 3 days. At temperatures from +10°C to +6°C, the shelf life does not exceed 15 days.
4. Glazed balcony. Store at temperatures from +5°C to 0°C for up to 5 months.
5. Freezer. Frozen sauerkraut can be stored for up to 8 months. Re-freezing is not allowed. It is advisable to eat defrosted cabbage within 5 days.

Advice from experienced housewives

Young housewives face various problems when pickling cabbage.

Here's what cabbage harvesting specialists do:

1. Buy late varieties. They are sold in stores and markets before the first frost. Choose tight heads of cabbage without damage.
2. Use coarse salt. Iodized salt makes vegetables soft and the preparation will be unsuitable for consumption.
3. The most useful container for pickling is wooden barrels. Manufacturers produce containers of different sizes. For a family of three, it is enough to purchase a 5 liter or 10 liter barrel.
4. Glass jars are chosen without cracks or chips. Lids are selected depending on the expected period and storage location.
5. Enameled dishes are used without scratches. Even a small chip of the aluminum coating will ruin the cabbage.A chemical reaction with iron will make it harmful and dangerous to the body.
6. When pouring marinade over vegetables, it should completely cover them. This happens after some time, as soon as the load squeezes out the required amount of juice from the vegetables.
7. Salt cabbage quickly using hot or boiling brine.

Conclusion

There are many good recipes for pickling quartered cabbage. Experienced housewives add additional ingredients and share their cooking methods. The preparations are tasty and simple, not only according to classic recipes. A variety of spices and vegetables turns ordinary cabbage into a delicious and healthy dish.