Pickling cabbage, cut into large pieces

Salted cabbage belongs to traditional Russian cuisine. Thanks to the salt and the resulting lactic acid, the product does not lose its benefits and does not spoil for a long time. The snack is made in different ways, one of which is in pieces. Vegetables are salted in a pan or jar, made spicy or quickly cooked with vinegar.

How to properly cut cabbage into pieces for pickling

Cutting the vegetable into pieces saves time when cooking. First of all, the head of cabbage is washed and cleared of limp leaves. Then cut into 4 parts and remove the stalk. Large pieces are chopped into smaller ones, the size depends on personal preference.

Important! The vegetable is taken in winter varieties, dense and white, and the salt is coarse and not iodized.

Methods for salting large pieces

Pickling cabbage cut into pieces, they are made in different ways: a simple way with only 3 ingredients or a quick way to put the dish on the table within a day.

The easiest recipe in a saucepan

This appetizer does not require cooking the marinade, but it takes a little longer to prepare.

You will need:

• head of cabbage weighing 3 kg;
• 150 g carrots;
• 30 g table salt.

Preparation:

1. The washed carrots are coarsely grated or cut into strips, and the cabbage is cut into pieces and salted. Mix the vegetables, place them on the bottom of the pan and press tightly to release the juice. Cover with a flat object and place a weight.
2. The vegetables are left in this form for 3-4 days, 2-3 times a day they are pierced to the bottom with a knife or stick so that the gas comes out.
3. On the fourth day brine should lighten up.The workpiece is loosened by hand and left for about half an hour so that the pungent odor disappears. Afterwards they are transferred to a jar and stored in the refrigerator.

If you don't pierce the cabbage to allow the gases to escape, it will taste bitter. To make the snack crispy, do not add a lot of carrots.

In the bank

Vinegar allows you to leave the product for the winter, and sugar will make it softer.

Ingredients for pickling cabbage pieces:

• 1 head of cabbage;
• 1 carrot;
• 2-3 cloves of garlic;
• 3 tbsp. l. vinegar 9%;
• 100 ml vegetable oil;
• 3 tbsp. l. Sahara;
• 1.5 tbsp. l. salt;
• 1 bay leaf;
• black peppercorns - to taste;
• 750 ml water.

How to add salt in the bank:

1. The cabbage is chopped, the carrots are washed and peeled, grated or cut into thin strips.
2. Vegetables are mixed in a convenient container (large saucepan or basin).
3. Add squeezed garlic and crush the workpiece with your hands.
4. Place a pan of water on the fire and bring to a boil. Add salt and sugar, and after they dissolve, add bay leaves and a few peppercorns. Add vegetable oil and boil the marinade for one minute. Then pour in the vinegar and remove the pan from the heat.
5. Place vegetables in a clean glass jar with a wide neck, pour hot marinade, close and wait for the container to cool.
6. The cooled snack is placed in the refrigerator for 24 hours, and then consumed or stored.

Spicy pickling with garlic and hot brine

Capsicum and garlic not only add piquancy to the dish, but also make it an excellent antimicrobial and immunomodulatory agent.

You will need:

• 2 heads of cabbage weighing about 2 kg;
• 1 kg carrots;
• 2 hot red capsicums;
• 4-5 cloves of garlic;
• for brine: 2.5 tbsp. l. salt per 10 liters of water.

Preparation:

1. Dissolve salt in water and bring to a boil.
2. The cabbage is cut into pieces, placed in a pan and filled with brine. Press down with a flat object, such as a lid or plate, and place a weight on top.
3. Leave for 2-3 days in a room at room or cool temperature. After 2 days, check whether the cabbage has become softer. If not, leave it for another day.
4. Prepare the dressing: grate the carrots into large strips, chop the pepper and garlic. Mix the ingredients together.
5. Take out the cabbage and let the brine drain, squeezing it lightly. Pieces rub with a mixture of garlic, pepper and carrots.
6. Place the workpiece back into the pan and cover it with a lid or plate so that the vegetables are soaked.

The appetizer is put in the refrigerator for 2 days, and then served.

Advice. The pan must be enameled so that the metal does not oxidize when interacting with the resulting lactic acid and does not spoil the product.

Cold way

This method of pickling is most often used to preserve vegetables for the winter.

For this you will need:

• 1 kg of white cabbage;
• 1 carrot;
• 4 cloves of garlic;
• 100 g salt;
• 50 ml sunflower oil;
• 50 g sugar;
• 6 black peppercorns;
• 300 ml water;
• 50 ml vinegar 9%.

How to salt cabbage:

1. The head of cabbage and garlic are chopped, the carrots are coarsely grated or cut into thin strips.
2. Separately mix sugar, sunflower oil, salt with vinegar, pepper and add this mixture to boiled water. Leave until completely cool.
3. Crush the pieces of cabbage a little with your hands and place them in a jar, alternating with garlic and carrots.
4. Pour in the cooled brine, close, wait 2 hours, then stir and leave for another 7-8 hours.

For people suffering from gastrointestinal diseases, vinegar is contraindicated, but for this case there is recipe cold pickling.

You will need:

• 3.5 kg of white cabbage;
• 0.5 kg beets;
• 3 cloves of garlic;
• horseradish root;
• 100 g salt;
• 100 g sugar;
• 5 black peppercorns;
• 5 bay leaves;
• 2 liters of water.

How to pickle vegetables in large pieces:

1. Cabbage is cut into pieces, beets - into small cubes.
2. Boil and cool the brine water, add bay leaf, sugar, salt and pepper.
3. The garlic is crushed and placed in a pan, horseradish is added. Cabbage is laid on top, which is alternated with beets.
4. Vegetables are poured with brine and placed under pressure.
5. Leave in a dark, cool place.

Due to the lack of vinegar, pickling takes 3-4 days rather than several hours.

Quick recipe with vinegar

If you don’t want to wait several days, this option is great.

Ingredients:

• head of cabbage weighing 2.5 kg;
• 3 carrots;
• 3 cloves of garlic;
• 1 liter of water;
• 100 g sugar;
• 100 ml vinegar 9%;
• 100 ml vegetable oil;
• 2 tbsp. l. salt.

Preparation:

1. The head of cabbage is cut into pieces, the carrots are grated, and the garlic is passed through a crusher. Mix everything in a saucepan, squeezing a little.
2. In another container, bring water with salt and sugar to a boil. Add vinegar and oil and mix.
3. Pour the marinade over the vegetables, cover and leave for 24 hours at room temperature.

Conclusion

Salted cabbage is a tasty and vitamin-rich snack. Cutting into large pieces reduces cooking time. The recipes are suitable both for preparing for the winter and for consumption right away. By removing or adding different ingredients, you can create a special dish.