Cold salting cabbage in jars for the winter: recipes and storage recommendations

Cabbage is not only tasty, but also a very healthy vegetable, which is used to prepare fresh summer salads and winter preparations. Sauerkraut is added to borscht, cabbage rolls, pies and vinaigrettes. The recipes are easy and simple, and the prepared product is distinguished by its shelf life and excellent taste.

Cold salting cabbage for the winter

The cold method of pickling in jars allows you to preserve a maximum of vitamins and minerals in vegetables. How to cold salt cabbage? We offer several recipes.

In a jar with carrots

Ingredients:

• cabbage - 2 forks;
• carrots – 2 pcs.;
• salt – 100 g;
• caraway seeds – 20 g;
• black peppercorns – 1 handful;
• bay leaf – 2-3 pcs.

Procedure:

1. Grind the heads of cabbage into long strips. Add salt (1 tbsp salt per 1 kg). Mix thoroughly and leave until the vegetable releases its juice.
2. Grind the carrots and add to the cabbage.
3. In a deep container, sprinkle chopped vegetables with spices.
4. Wash the jar and pour boiling water over it. Tamp the vegetable mixture into it. Cover the jar with a nylon lid and leave in a warm room for 3 days.
5. Small air bubbles indicate the beginning of fermentation.

When using a low-juice variety of cabbage, add a little boiled water with 1 tsp dissolved. salt. When 3 days have passed after fermentation is complete, put the jars in the refrigerator or cellar.

Five Minute Recipe

Ingredients:

• cabbage - 1 large head;
• carrots – 2 pcs.;
• water – 10 l;
• salt – 1 kg.

Procedure:

1. Dissolve salt in water.
2. Finely chop the head of cabbage, put it in a tank and fill it with saline solution. Leave for 5 minutes.
3. Add carrots to the cabbage, mix, place in a deep container and press down with a weight.
4. Release the air for 3 days, then put it into jars and close with nylon lids. Place the vegetables tightly so that the cabbage is in the brine.

If there is not enough brine, prepare it separately by dissolving 1 tbsp in 1 liter of water. l. salt and add to the container.

Take note:

How to pickle hot cabbage for the winter

Recipes for salted crispy cabbage in brine

Salting cabbage without brine and storing it

With beets

Ingredients:

• cabbage – 2.5 kg;
• beets – 1-2 pcs.;
• water – 1 l;
• salt – 1-2 tbsp. l.;
• sugar – 50 g.

Procedure:

1. Remove the top leaves from the cabbage, dividing the head of cabbage into 4 parts. Cut each one lengthwise and then crosswise. You should get square pieces of equal sizes (about 3-5 cm).
2. Grind the pre-peeled beets on a grater.
3. Place some beets on the bottom of a 3 liter jar, and then fill the container with cabbage, distributing the remaining beets between the layers. Do not compact the vegetables, otherwise the vegetables will not turn out crispy.
4. To prepare the brine, pour water into a saucepan, bring to a boil, dissolve salt and sugar.
5. Pour hot brine into a jar of vegetables and cover with a lid.
6. Place the jar in a deep container to drain excess liquid. Leave for 2-3 days.
7. The formation of foam indicates the beginning of fermentation. To release accumulated gases, pierce the contents of the jar in several places with a wooden stick 2 times a day. Otherwise, the pickle will have an unpleasant odor and bitter taste.
8. The product will be ready for use in 3-7 days.

Without vinegar for the winter

Ingredients:

• cabbage – 1 kg;
• carrots – 200 g;
• sweet pepper – 200 g;
• salt – 1 tbsp. l.;
• sugar – 2 tbsp. l.;
• water – 1 l.

Procedure:

1. Prepare containers for pickling.
2. Grind the cabbage and cut the pepper into strips.
3. Combine all ingredients and place tightly in jars.
4. Boil the brine, cool to 80°C, pour it over the vegetables.
5. Cover the jars with plastic lids and then put them in the refrigerator.
6. Serve pickled after 2 days.

Salting cabbage in cold tap water

Ingredients:

• cabbage – 1 head;
• carrots – 2 pcs.;
• water – 2 l;
• salt – 3 tbsp. l.;
• ground black pepper – 1 tsp;
• sugar – 120 g.

Procedure:

1. Wash the cabbage, remove the top leaves, chop with a knife or shredder.
2. Add grated carrots, mix and place in a 3 liter jar.
3. Take 2 liters of tap water, add salt and pepper. Stir and then pour the brine over the vegetables.

How to properly store workpieces

Cold-processed pickles stored differently:

1. In banks. This is the most practical option, since the jars do not take up much space in a refrigerator. Use containers that have been thoroughly washed and treated with boiling water. Cabbage in a jar is filled to the top with brine, and the container is tightly closed with a nylon lid.
2. In barrels. It is best to use an oak barrel. This method is suitable for pickling large quantities of cabbage. Store the vegetable in a cool place at a temperature no higher than 2°C. If you regularly open the lid of the barrel, mold will begin to appear on the walls, which must be promptly removed and the container wiped with a natural cloth soaked in a strong saline solution.
3. In a refrigerator. This method is suitable for storing fermented products for a whole year. Cabbage is best kept in plastic rectangular containers.In an airtight container, the vegetable remains fresh for 30-45 days.
4. In the cellar. In winter, the temperature in the basement is perfect for storing pickles. But in the summer it is better to put them in the refrigerator, since the temperature in the basement will rise above 7°C. Then the shelf life of the blanks will be no longer than 1 month.
5. Balcony. You can put jars of vegetables on the balcony, but provided that it is glazed and the temperature does not fall below 0°C.

Conclusion

Cold sauerkraut is a quick and easy option for preparing cabbage for the winter. You can add other vegetables, for example, carrots, peppers, beets. Sauerkraut soaked in cold water turns out crispy and juicy. And the right storage method will allow you to enjoy the taste of vegetable preparations for a long time.