Korean cabbage

Korean cabbage with dill

Photo: vkussnoeda.ru
A snack that will be a godsend at any time of the year.

You will need:
3 white cabbage, 1 l.
water, 100 ml. 9% vinegar, 1 tbsp. coarse salt, 3 tbsp. ground red hot pepper, 5 bay leaves, 6 sprigs of dill. Preparation:

Cut the cabbage into quarters or eight pieces and place in an enamel pan. Sprinkle with pepper, grated bay leaf, and dill. Prepare a marinade from water, vinegar, salt - pour boiling water over the cabbage. Cover the top with plates and place the weight. The first heads of cabbage can be eaten after 48 hours.

How to cook “Pickled Red Cabbage”

1. Before preparing pickled red cabbage, prepare the vegetable itself. Separate broken and damaged leaves. Chop the cabbage into nice strips. Prepare the jar. Place the cabbage in very dense layers. It is necessary to lay in small portions, each of which must be compacted. To get the job done efficiently, use a rolling pin.

2. Pour all the spices into the water and cook the marinade. Boil for 5 minutes. Pour in vinegar.

3. Pour the marinade over the cabbage. You can pour either hot liquid or cooled liquid. After a few days, cabbage can be added to food. Bon appetit!

Korean marinated cabbage with carrots

Photo: vsegdavkusno.ru
Very rich, spicy and pungent taste!

You will need:
1.5 kg.
white cabbage, 2-3 carrots, 1 hot chili pepper, 5-6 cloves of garlic, 3 tbsp. vegetable oil, 4 tbsp. apple cider vinegar, 1 tbsp. salt, 1.5 tbsp. sugar, 2 tsp. ground coriander, 1 tsp. ground black pepper, 1/2 spoon of ground turmeric. Preparation:

Cut the cabbage into large rectangles and place in a deep container. Salt, pepper and use your hands to release the juice. Grate the carrots on a fine grater, chop the garlic and chili - add everything to the container. Stir and add vinegar, oil, spices.

Mix all ingredients thoroughly and place in an airtight plastic container. Place the container in the refrigerator for 3 hours. Ready!

Red cabbage pickled in pieces for the winter. Culinary secrets

Many people like purple cabbage in pickled form even more than fresh. Such a snack cannot be called dietary, since it often contains vinegar, sugar and other ingredients that are not recommended for a number of diseases. However, in the absence of contraindications, pickled red cabbage is even useful, as it retains most of the nutrients that our body especially needs during the cold season.

In order for pickled red cabbage to turn out tasty and crispy, to stand all winter, maintaining its organoleptic qualities, you need to adhere to the following recommendations:

Remove the top leaves from the heads of cabbage, as they are not very tasty.
To chop cabbage, use special shredders; they allow you to chop it finely and accurately and faster than with a knife.
Often cabbage needs to be mashed so that it releases its juice. It stains the skin. Protect your hands with gloves. If your palms are still stained, wipe them with lemon and they will become clean again.
If the cabbage is placed in jars raw, the appetizer will have to be sterilized in the jars. You shouldn't be afraid of this. Sterilization is a fairly simple process. You just need to prepare a large pan, a towel and special tongs that will help you remove the jars from boiling water without getting burned.
Cans for canned food are washed with soda. If the recipe does not provide for sterilization of snacks in jars, then the container should be sterilized empty. The lids are also sterilized by holding them in boiling water for 10 minutes.
Canned food intended for indoor storage must be closed with metal lids. Plastic ones are only suitable for storing snacks in the refrigerator and for no longer than 2 months.

Korean cabbage with cloves for the winter

Photo: ideireceptov.ru
Easy preparation for the winter, which even a novice housewife can handle.

You will need:
300 g white cabbage, 50 ml.
vegetable oil, 1 tbsp. sugar, 1 tsp. salt, 2 tbsp. vinegar 9%, 100 ml. water, 1 tbsp. spices for Korean carrots, 1 red chili pepper, 5 cloves. Preparation:

Cut the cabbage into rectangles, peppers and cucumbers into strips, grate the carrots. Place everything in a saucepan and add water, vinegar, oil, and spices. Leave in a warm place for 45 minutes. After this time, boil on fire for 10 minutes. Then roll the salad into sterile jars and place it upside down. Cover with a blanket and leave for 24 hours.

Korean carrots at home: 5 delicious recipes (step by step)

New recipe for crispy cabbage slices in layers with carrots and garlic

The peculiarity of this cabbage pickling is that we will do it in layers. Moreover, you need to cut the cabbage so that it does not fall apart into leaves, and make the pieces larger so that they can be sprinkled with grated carrots and the spicy mixture.

What you will need:

A large head of cabbage.
Carrots – 600 g.
One large head of garlic.
Salt for pickling - 25 g for every kilogram of cabbage and another 25 g for carrots.

How to cook

Peel, wash and grate the carrots.

Peel the garlic, rinse, pass through a press. Add ground hot pepper and all the salt to the garlic. Stir until smooth.

Cut the head of cabbage into two halves along the stalk. Chop each half into large pieces. Cut out the stalk. The cabbage pieces should separate into leaves.

Now coat the leaves with a mixture of garlic and pepper (one at a time), and then sprinkle with grated carrots. Place the finished piece filled with seasonings into the pan.

It is important to fold the finished pieces of cabbage so that they fit together as tightly as possible. Then press the pieces down with your hands. Cover the top with gauze so that it hangs over the edges of the pan, and place a plate on the gauze. Place a 3 liter jar of water on it. Place the gauze in a saucepan on top of the saucer so that the juice that will be released from the vegetables does not flow down it.

Leave in this position for a day. Every 4 hours the load must be removed, the plate removed, the gauze lifted and our blank pierced to release carbon dioxide. Then put everything in its place.

After the fermentation process is over, transfer the finished cabbage to a jar, roll it up and store only at a temperature of about zero degrees.

Quick Korean cabbage recipe

Photo: foodschoolsite.blogspot.com
Do you want something spicy, but quickly? This recipe is the perfect solution!

You will need:
1.5-2 kg.
white cabbage, 300 g bell pepper, 1 chili pepper, 250 g carrots, 1 l. water, 1 tbsp. rock salt with a slide, 2-3 tbsp. sugar, 10 ml. vinegar essence 70%. Preparation:

Chop the cabbage and pepper, grate the carrots. Place everything in a three-liter jar and leave a gap for the marinade. Boil water with salt and sugar, add vinegar and turn off the heat. Pour the hot brine over the vegetables and leave to cool. Hide the jar in the cold for 8-12 hours.

Georgian-style pickled red cabbage. Step-by-step recipe with photos

I would like to invite you to prepare a simple, but very tasty and unusual appetizer - cabbage marinated in Georgian style with beets.

This bright, spicy, crispy and very tasty cabbage has won the hearts of millions of people and today has become famous far beyond the borders of its homeland.

Georgian cabbage, Gurian cabbage, cabbage with beets - this pickled cabbage is known by different names, but the essence is always the same - it is a bright, crispy and very tasty appetizer.

Thanks to the addition of spices and aromatic seasonings, cabbage has a spicy, rich taste. And the addition of beets not only gives the cabbage pieces a beautiful reddish-purple hue, but also adds a unique flavor to the dish. You won’t confuse Georgian cabbage with beets with any other pickled cabbage!

If you like bright flavors and rich colors, if you want to liven up your holiday table or diversify your everyday menu, cook Georgian cabbage with beets! You will surely like this bright, spicy appetizer, and you will return to it more than once!

Prepare the ingredients according to the list.

Of course, you can’t have too much cabbage in Georgian style, but from the specified amount of ingredients you get a really decent amount of it. I have a full 6-liter saucepan.

You can prepare a smaller volume, but when reducing the weight of the ingredients, try to maintain the proportions of cabbage and beets - 2:1. This is an important point. Too few beets and the cabbage will turn out dull; too much and its flavor will be too dominant.

Fresh herbs, namely celery, as well as hot peppers and garlic, add a unique flavor and make the taste of cabbage deeper and more complex. Of course, their quantity can be adjusted to your taste.

If in the homeland of the dish at least three hot peppers are used, then people less prepared for spicy food should start with one or two.

The amount of greens can also be varied. I sometimes use one bunch of celery instead of two, or pickle without any greens at all.

Boil water, dissolve salt in it and leave to cool.

Cut the cabbage into medium-sized pieces. These can be cubes or slices - to your taste. But try not to make the cabbage pieces too large—medium-sized pieces are easier to color evenly.

I had cabbage heads of about one kilogram. I cut each cabbage into 8-12 pieces - in half, then into quarters, and then each quarter into 2-3 more pieces. The color of the finished cabbage turned out rich, uniform and very bright even in the middle of the pieces, between the leaves.

Prepare the remaining ingredients.

Cut the garlic into slices.

Chop or grate the beets. Many sources recommend grating beets, but I’m sorry to use them only as a dye. This marinade makes the beet slices crispy and very tasty. So I cut it into thin slices and later serve it with cabbage.

Korean cabbage with beets

Photo: dietplace.ru
The more beet slices you add, the richer the cabbage color will be!

You will need:
2 kg.
cabbage, 300 g beets, 1 head of garlic, 1.2 l. water, 120 ml. vinegar 9%, 120 g sugar, 50 g salt, 1 tsp. red chili pepper, 3 bay leaves, 10 peas of allspice and regular black pepper, 3 cloves. Preparation:

Cut the cabbage into eight pieces, remove the head and place in a deep saucepan. Chop the beets and chili and add there. Make a marinade from water, garlic and spices. Pour hot brine over the vegetables and marinate in a cool place for 48 hours.

Instant homemade spicy cabbage

I like this method for its simplicity and ease. Because in just a couple of days you can enjoy a very tasty snack.

What you will need:

Head of cabbage – 2oo grams;
Carrots – 0.3 kilograms;
Hot pepper – 2 pieces;
Garlic – 8 cloves.

For the marinade:

Drinking water – 1000 grams;
Rock salt – 60 grams;
Granulated sugar – 90 grams;
Table vinegar – 100 grams;
Refined butter – 4/5 cup.

What do we have to do:

Take a head of cabbage, remove the top leaves and cut into arbitrary large pieces.
Peel the carrots, wash and grate on a coarse grater.
Peel the garlic and cut into thin slices. Add ½ part to the carrots.
Peel the hot pepper from the seeds and cut into thin rings.

I use gloves when working with hot peppers.

Now add all the ingredients alternating with each other in a jar. Try to do this as evenly as possible.
Heat water in a saucepan, add granulated sugar and salt. We wait for them to dissolve, then pour in sunflower oil and table vinegar. Is it boiling? Turn off and remove from heat.
When the marinade has cooled, pour it into jars with vegetables, cover with lids and leave to marinate in a warm place for a couple of days. Store cabbage in the refrigerator after cooking.

Korean cabbage with cucumbers for the winter

Photo: akbasch.ru
An unusual combination with a very fresh taste!

You will need:
300 g white cabbage, 150 g cucumbers, 80 g sweet pepper, 50 ml.
vegetable oil, 1 tbsp. sugar, 1 tsp. salt, 2 tbsp. vinegar 9%, 100 ml. water, 1 tbsp. spices for Korean carrots. Preparation:

Cut cabbage and carrots into thin strips, peppers and cucumbers into slices. Place everything in a saucepan and add water, vinegar, oil, and spices. Leave for 1 hour and then boil for 5 minutes.

Place the salad in sterile jars and seal with sterile lids. Place the jars upside down, wrap them in a blanket and leave them like that for a day. After 24 hours, the cabbage can be hidden in the cellar or refrigerator.

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Crispy cabbage pieces marinated with oil and garlic without vinegar

If you like spicy flavors and aromas, then simply add garlic to the cabbage, cut into pieces. And use oil in the marinade. This way you can get a very tasty snack that will become a real decoration for any table.

What you will need:

1 kg of white cabbage.
One big carrot.
5 cloves of garlic.
600 ml water.
2 tablespoons salt.
A tablespoon of sugar.
100 ml vegetable oil.

How to cook

Cut the vegetable into small square or rectangular pieces.

Peel the garlic and cut into slices.

Peel, wash, and grate the carrots, preferably medium or even coarse – you definitely shouldn’t chop them.

Pour water into a saucepan, add salt and sugar, put on the stove and let it boil. Mix. Pour in the oil and let it boil again.

Place all the vegetables in a jar or large bowl, pour boiling marinade over it, close the lid and let it brew for 3-4 days. the treat is completely ready to serve.

But for winter storage you should still choose a refrigerator.

Korean cabbage with beets and carrots

Photo: happybones.ru
Incredibly quick recipe!

You will need:
200 g beets, 200 g carrots, 200 g white cabbage, 150 g onions, 50 g vegetable oil, 2 cloves of garlic, 1.5 tbsp.
vinegar 9%, 1 tsp. coriander, 1 tbsp. sugar, 1/2 tsp. salt, ground chili pepper, ground black pepper. Preparation:

Chop beets, carrots and cabbage. Place in a bowl and squeeze in the garlic that has been pressed through the press. Fry the onion in a frying pan and add to the vegetables along with all the spices. Place the salad in the refrigerator for half an hour.

How to pickle red cabbage quickly and tasty

Numerous recipes for quick pickled red cabbage differ in ingredients and preparation methods. But despite this, making such a dish is very simple and easy.

Classic recipe for pickled red cabbage

The classic appetizer is created using a hot marinade. To make the dish aromatic and tasty, you should not neglect spices, for example, add cloves, allspice, coriander, cumin, and, of course, bay leaf.

We will need:

4-5 kg of red cabbage;
1.3 liters of clean filtered water;
5 pieces. garlic;
2 pcs. large carrots;
43 g sugar;
28 g salt;
3 pcs. bay leaves;
spices to taste;
300 ml vinegar.

Cooking:

First of all, cut the cabbage in half, remove the stalk and outer leaves. Next, cut both halves thinly and place in a deep container.
Chop the garlic cloves into small cubes, peel the carrots and cut into strips. Then combine the ingredients.
Take water into a saucepan, add sugar, salt, 100 ml of homemade sunflower oil, and spices. Mix everything well and put on fire.
The resulting mixture should boil for 3 minutes.
The resulting marinade will need to cool slightly. Then you need to add vinegar to the mixture and mix well.
Place the vegetable mixture in pre-washed jars and pour in the marinade. Cover the top with plastic lids, and when they have cooled, you can put them in the refrigerator.

Advice!
While mixing the ingredients, do not press the cabbage too hard. Otherwise it will be too soft. You can start tasting within 24 hours. It will be very tasty if you add butter and chopped herbs to the appetizer before serving.

Quick pickled red cabbage in large pieces with beets

Beautiful, aromatic, spicy and crispy slices of pickled red cabbage will be a wonderful appetizer for the holiday table. Many housewives have cooked vegetables with beets more than once, and pass this recipe down from generation to generation. The recipe is quite simple, even an inexperienced housewife will quickly master it.

To quickly pickle red cabbage you will need:

1.5-2 kg of cabbage (no blemishes, dense);
1 PC. medium beets (without spoilage);
5-6 pcs. garlic (medium size).

Ingredients for marinade:

1 liter of purified water;
0.5 tbsp. table vinegar;
6 tsp. Sahara;
4 things. bay leaves;
3 tbsp. l. coarse salt;
10 pieces. black pepper.

Cooking process:

Divide the cabbage in half, remove the stalk and outer leaves, and cut into large pieces.
Grind the beets on a coarse grater.
Chop the garlic cloves (in strips).
Combine all ingredients and place in a jar.
To prepare the marinade, place a pan of water on low heat. Add salt, sugar, bay leaf and spices to the boiling liquid and cook for 8-9 minutes. Then take out the spices and add vinegar.
Cool the liquid and then pour it into the salad.
When the future pickling has cooled completely, close the jar with a lid and place it on the bottom shelf in the refrigerator. A day after preparation, pickled red cabbage can be served.

Important! When pouring the marinade, you need to be careful so that the hot liquid does not get on the walls of the jar, because the glass may burst.

Pickled red cabbage with beets keeps well in the cold for 2-3 weeks, the main thing is that it is hermetically sealed.

Cabbage marinated in soy sauce and honey

This cooking option is very fast, original and incredibly tasty. This time the dressing is prepared based on honey and soy sauce. This appetizer will fit perfectly into everyday meals and will also become a highlight of the holiday table. Even adherents of traditional dishes will appreciate this dish.

To prepare you will need:

1 PC. medium red cabbage;
60 ml vinegar;
50 g honey (preferably linden);
4 cloves of garlic;
70 ml soy sauce;
1 large onion;
spices and salt;
3 pcs. carnations.

Cooking process:

The first step is to wash the head of cabbage, remove bad leaves and cut the vegetable into small strips.
Next, finely chop the garlic and send it to the cabbage.
For the marinade you need to combine vinegar, honey and soy sauce.
Pour the prepared liquid over the vegetables and stir until all the cabbage is saturated with it.
Peel the onion and chop into rings. Fry the vegetable over low heat until it turns golden brown.
Transfer the prepared onion to the main vegetable and mix thoroughly.
Place the resulting snack in a jar, seal it with a lid and place it in the refrigerator.

You can eat pickles within a day. It is perfect for a holiday dinner and an everyday treat, improving your mood and giving you a feeling of fullness.

Cabbage with aromatic spices

Red cabbage marinated with spices has excellent taste. To speed up the cooking process, you should make a hot marinade and pour it over the vegetables. If you use cold liquid for instant pickled red cabbage according to this recipe, then the preparation can be stored for the whole winter.

To prepare a quick snack you need to take:

1 medium cabbage;
3 tbsp. l. Sahara;
0.5 liters of vinegar;
1.5 tbsp. l. salt;
¾ liter of water;
7 pcs. cloves, cinnamon stick, 15 pcs. black peppercorns, 7 pcs. allspice peas.

Process for preparing a quick snack:

Chop the vegetable finely.
Next, you will need to prepare a marinade from all the ingredients listed above. Moreover, add vinegar before pouring the liquid into the container, otherwise it may evaporate.
Bring the resulting mixture to a boil and keep on low heat for 6-7 minutes.
Then you need to cool the liquid slightly and pour it over the vegetables.

If the appetizer is prepared for long-term storage, then the marinade should be cold.

Pickled cabbage with garlic and horseradish

This quick and easy pickled red cabbage recipe. To make the appetizer spicier, you need to add garlic or horseradish, as well as aromatic herbs, to add flavor and healing properties.

To prepare you will need:

2 kg. red cabbage;
5 cloves of garlic;
30 g horseradish root;
Dill seeds;
10 currant leaves;
20 g salt,
20 g sugar;
1 tsp. ground red pepper;
1 liter of water;
parsley, tarragon and celery;
1 tbsp. 6% vinegar.

Sequencing:

The first step is to cut the vegetable into thin strips.
Twist the horseradish through a meat grinder.
Cut the garlic cloves into strips.
Sterilize jars.
Place the greens, dill seeds, currant leaves into the prepared containers, and then place the cabbage.
Then add pre-boiled marinade (salt, water and sugar). It is recommended to store the workpiece in a cellar or refrigerator.

Advice! When crushed, horseradish can cause tears, so it is better to place a bag over the outlet of the meat grinder so that the vegetable does not release the smell into the air.

This recipe is very popular among housewives. When cooked correctly, Korean cabbage turns out aromatic, crispy and healthy.

Ingredients for cooking:

1 kg red cabbage;
3 tbsp. l soy sauce;
1 medium onion;
3 tbsp. l. vinegar;
two cloves of garlic;
100 ml olive oil;
¼ tsp. cumin, coriander, ground hot pepper;
¼ tsp. salt;
1 tbsp. l. honey;
½ tsp. ground ginger.

Sequencing:

The cabbage needs to be chopped.
Next, add honey, soy sauce, vinegar to it, mix and leave to brew for an hour.
The onion should be finely chopped and fried until golden brown.
Drain the oil into the honey mixture and remove the onion.
Heat the marinade over the fire and then add it to the vegetables.

Korean cabbage in 2 hours

Photo: attuale.ru
A spicy Korean salad that you want to cook again and again.

You will need:
2 kg.
white cabbage, 4 carrots, 2 heads of garlic, 1 l. water, 1 tbsp. vinegar 9%, 1 tbsp. sugar, 200 ml. vegetable oil, 3.5 tbsp. salt, 3 bay leaves, 1/2 tsp. hot ground pepper. Preparation:

Cut the cabbage into slices, grate the carrots, chop the garlic. Boil water with spices in a saucepan. Pour the brine over the vegetables and mix well. After 2 hours, the salad can be eaten.

Cabbage pieces for the winter - a very tasty recipe in a jar

I propose to consider a simple way to store cabbage in jars without a refrigerator or cellar? If you like the recommendations, you can quickly process the entire harvest. The cabbage will remain crispy, regardless of whether you used a late or early variety for harvesting.

Ingredients:

1 small head of cabbage;
1 spoon each of sugar and salt;
1 aspirin tablet;
bay leaf, black and allspice.

Chop the cabbage in half. Then we cut each half into pieces so that they can be conveniently placed in a glass vessel.
Place an aspirin tablet, pepper, and bay leaf into a clean container.
Fill a liter jar with prepared vegetable pieces. There is no need to compact it strongly.
Sprinkle salt and sugar on top.
Pour boiling water over the contents and cover with a metal lid. After 3-4 minutes, open the lid and add boiling water up to the top.

We store it at home.

Korean cabbage “Moderately spicy”

Photo: 2d-recept.com
Control the level of spiciness with pepper flakes - if you like a very light option, then add only 1 spoon!

You will need:
150 g carrots, 2 heads of Chinese cabbage, 150 g daikon radish, 50 g garlic, 160 g onions, 15 g ginger, 30 g salt, 55 g green onions, 500 ml.
water, 50 ml. fish sauce, 2 tbsp. brown sugar, 4 tbsp. chili pepper flakes, 50 g chives, 2.5 tbsp. rice flour. Preparation:

Wash the cabbage, cut into 4 parts and coat thoroughly with salt. Leave to marinate for 4 hours. Stir flour in water, bring to a boil and add sugar. Turn off the marinade and chop all the vegetables. Mix the marinade with chopped vegetables.

Rinse the cabbage from salt and spread the marinade, pack it into jars and pour out the remaining marinade. Leave in a warm place for 24 hours.

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Pickled cabbage theory

What kind of cabbage is pickled and what else besides vinegar is added to the marinade?

Cabbage. White and red cabbage are excellent for pickling.
If you want to get a bright color in addition to a fantastic spicy taste, use red. When the acidic vinegar brine comes into contact with it, the color of the cabbage changes from dark purple to a beautiful red. Or take the more common cabbage – “white” – and simply marinate it with beets. It will also be beautiful. Of course, you can pickle other cabbage - Peking cabbage (nod towards kimchi), Savoy or even cauliflower, but today we will focus on pickled white cabbage. For pickling, choose large heads of cabbage, dense, strong and always with light - almost white - leaves. For the marinade you need vinegar - apple or white wine. If the pickled cabbage is rich in color, such as with beets, use red wine vinegar. Often, for homemade pickles, you use 5 or 7 percent vinegar, but since pickled cabbage is usually stored in the refrigerator, you can use a milder vinegar, even rice vinegar will do.

Salt. Using salt is one of the oldest methods of canning because it creates an unfavorable environment for yeast, bacteria and mold. The spice prevents the flavor from weakening in the final dish, so even when marinating, you shouldn’t forget about it. You can use sea or rock salt, but not iodized salt! It can negatively affect the taste of the entire dish. If you choose stone, make sure that it also does not contain additives, so as not to affect the final taste of the pickled crispy cabbage.

Seasonings. Typically marinade ingredients include sugar, garlic, salt and black pepper, but feel free to add your favorite herbs or spices. The basic composition of the marinade is easy to change. If you prefer the flavor of cumin or coriander, the taste of mustard or chili, feel free to use them. If you like your brine sweeter, add a couple of teaspoons of sugar (you can try brown).

What can you mix cabbage with for pickling?

Beetroot will not surprise anyone; for many, it is a typical company for white cabbage. You can add white or red onions, shallots or small cauliflower florets to the cabbage.

One of the most original companions is grapes. The main thing is to buy the right grapes – unripe ones and resist the desire to wash them. For better fermentation, you need a thin natural coating, which is present on the berries when they are collected from the vine. Perhaps that’s why you won’t find such a preparation on sale; you can only prepare it yourself.

For pickled cabbage with grapes, you need a small, strong head of white cabbage weighing 1 kg and 2-3 medium carrots. Chop the vegetables. Rinse basil leaves (40-50 g) and dry thoroughly. Remove the grapes from the branches and sort them. Place cabbage, grapes, carrots and basil in a glass jar in 2-3 layers.

For the hot marinade, bring 500 ml water, 50 ml honey and 10 g salt to a boil. When the marinade boils, pour over the cabbage, cover the jar with a plastic lid and leave at room temperature. In two days the cabbage will be ready. It is better to refrigerate before use.

Hot marinade and cold marinade, what are the features?

Marinades for pickled cabbage can be cold or hot. If the cabbage is poured with hot marinade, this is a thorough preparation in a jar for long-term storage for the winter. The cabbage itself is marinated quite quickly due to hot pouring and tastes moderately sour and salty. The advantage of a hot marinade is that you can add herbs and seasonings to it, which reveal their flavor in a hot vinegar-oil environment. This does not happen with cold marinade.

The downside of a hot marinade (if you can call it a “downside”) is that it requires more attention during cooking. Try to add the vinegar last, just before removing the marinade container from the heat. The vinegar evaporates too quickly, and we don’t want that at all!

An excellent fragrant hot marinade, for example, is made from a mixture of water, apple cider vinegar, powdered sugar, a medium bunch of dill, sunflower oil, garlic, dill seeds and mustard. Plus, of course, salt. For 1-1.2 kg of cabbage you need: 100 ml of drinking water, 150 ml of vinegar, 100 g of powdered sugar, 30-40 g of fresh dill, 80 ml of sunflower oil, 1 large clove of garlic (without green sprout), 2 tsp. . dill, fennel or caraway seeds, 2 tsp. mustard seeds. If using sugar, dissolve it in vinegar. Pour the cabbage in a jar with this marinade, cool to room temperature and put it in the refrigerator for 6-8 hours so that the aroma of all the fragrant ingredients of the marinade is revealed. Then seal the jars. The preparation will gain strength in 3 weeks.

One more hint. If you like classic and familiar tastes, prepare a classic marinade. For hot marinade, one 3-liter jar of pickled cabbage requires 2 kg of cabbage and approximately 1.2 liters of marinade from 1 liter of drinking water, 100 ml of 9% vinegar, 3 tbsp. l. sugar and salt, 10 peppercorns (black and allspice).

How to make pickled cabbage crispy?

To make crispy pickled cabbage, rub whole heads with non-iodized salt and let sit for 30 minutes. Then squeeze out the excess water. The salt will “pull” the water out of the cabbage and give it a ringing crunch. Don't worry, the cabbage won't be dry or over-salted.

How to cook pickled cabbage in a jar?

Making pickled cabbage is easy. If we briefly describe the basic and simplest cooking method, then it needs to be shredded or cut into pieces (for Gurian cabbage). Mix with a marinade of vinegar, water, sugar, garlic, salt and pepper. Leave the cabbage for 2 hours, and it is almost ready. This is a basic quick-cooking pickled cabbage. But why rush? It is better to put the preparation into jars and put it in the refrigerator. There it will continue to marinate - the tastes and aromas will intensify, develop and fill the cabbage with a special meaning - to delight eaters in winter.

How to prepare jars for making pickled cabbage for the winter?

We offer three options for sterilizing containers.

The first one is classic. Use a wide saucepan filled with boiling water and place a kitchen towel folded 2-4 times on the bottom. This way, when boiling, the jars will not come into contact with each other and crack. Usually, with this method, 10 minutes of boiling is enough to keep the jars perfectly clean.
The second option is “advanced”. For him, if you have a dishwasher, use it. Place the jars in the dishwasher and turn on a short wash program, setting the temperature to 90 °C - in the end you will get ready-made dry jars. Be careful with the lids: there are screw lids, the inside is covered with a layer of plastic, which must “weld” to the jar when screwed, it does this only once at a temperature of 80 ° C.
The third option is for those who have a microwave oven. To do this, pour about 1/3 cold water into each jar and turn on the microwave at full power for 5-8 minutes - the jars are sterilized by both the water and the resulting steam. Then pour out the water and dry the jars thoroughly.

How to use pickled cabbage?

Pickled cabbage is, of course, a dish in its own right, but it’s also a wonderful spicy seasoning. Its crispy texture can be used for sandwiches, burgers, Armenian lavash rolls, tacos and pita filling. Just remember to blot/drain off any excess marinade. mayonnaise based on it , without using any more acidic ingredients. How to make homemade mayonnaise, see here .

Toss pickled cabbage with chopped cilantro and green onions and serve with chicken or turkey.
Crispy cabbage is great on hot dogs and goes well with pork.
Mix cabbage with pickles and heat just a little, you will get an excellent side dish for beef.
Another great idea is to add pickled cabbage to chicken salad for a zesty and crunchy topping.

Korean Cauliflower

Photo: pro-orehi.ru
Tired of regular cabbage? In Korean, you can easily prepare colored ones too!

You will need:
1 kg.
cauliflower, 2 carrots, bell pepper, 2 cloves of garlic, 2 tbsp. vinegar 9%, 2 tbsp. vegetable oil, 1 tbsp. seasonings for Korean carrots, salt, herbs. Preparation:

Boil the cauliflower inflorescences for 7-10 minutes. Grate the carrots, finely chop the peppers, herbs and garlic. Mix all ingredients and add spices. Transfer the vegetables to an airtight container and marinate overnight.

Description of preparation:

In order to prepare red cabbage, you need the usual list of products for the pickling process.
Adding cinnamon will add new notes to the aroma of the finished dish and add softness to the taste. The product owes its unique, practically medicinal properties to its high concentration of vitamins and microelements. It cooks very quickly; after a few days you can add cabbage to your food. The uniqueness of the product and its difference from cabbage cabbage is its richer content of vitamins and better preservation of beneficial properties during storage. Purpose: Inexpensive Main ingredient: Vegetables / Cabbage / Red cabbage Dish: Preparations / Marinating Geography of cuisine: Russian cuisine

Kimchi in Korean

Photo: zen.yandex.ru
Be sure to buy gloves so you can easily coat vegetables with pepper.

You will need:
1 large Chinese cabbage, 4 cloves of garlic, 2 tbsp.
ground red pepper, 100 g salt, 1 tsp. salt, carrots, 1/2 chili pepper, small onion, 20 ml. soy or fish sauce, herbs. Preparation:

Cut a head of cabbage into 4 parts, pour boiling water and salt over it, press it on top with a plate and leave for 12 hours. Prepare a marinade of spices, sauce, chopped garlic, grated carrots.

Drain the cabbage and rub each piece with the marinade. Place in a bowl, press down with something heavy and marinate in the refrigerator for 48 hours.

Selection and preparation of raw materials

For harvesting, it is preferable to take heads of cabbage from mid- and late-ripening periods. The early leaves are more tender and juicy, so they are considered exclusively salad leaves. Among the suitable varieties and hybrids grown by domestic gardeners are “Gako 741”, “Mikhnevskaya”, “Mars”, “Yunona”, “Benefit F1”, “Garancy F1”, “Rodima F1”, “Varna F1” and others . It is worth noting that most modern varieties of the crop do not have the notorious “spicy bitterness”.

The intensity of the bright color is provided by the anthocyanin pigment contained in the leaves of the plant.

The heads of the listed varieties have different shapes (rounded-flattened or elongated) and colors (from red-burgundy to lilac-violet), some are covered with a bluish waxy coating on top. The main thing is that they are strong and heavy, with tightly fitting leaves. The topmost and damaged ones need to be removed; in fact, this is all the preparation. After chopping, it is not recommended to grind red cabbage with salt (regular food coarsely ground, non-iodized), crush it strongly and compact it in jars so that it does not release juice too quickly and does not soften.

Some housewives consider it correct to use only the minimum “classic” set of ingredients in marinades: cabbage, salt, sugar, vinegar. Others are happy to experiment, adding non-standard spices (cloves, cinnamon, cardamom, nutmeg, ginger, etc.), a variety of herbs, vegetables (carrots, onions, bell and hot peppers, stem or tuberous celery, beets), fruits (apples , pears, plums, citrus fruits) and dried fruits (raisins, prunes, figs), berries (cranberries, lingonberries, currants).

To achieve the effect of a “red” cabbage preparation, you can use ordinary white cabbage varieties in combination with beets. We offer several interesting recipes for pickling and pickling this popular and tasty vegetable “duet” in articles on our website.

Cabbage preparations are not canned. In winter, it is better to simply prepare a new portion, since vegetables are well preserved raw and are always available for sale. The finished snack can be kept for 1-2 months under a tight lid in the refrigerator, making sure that the liquid covers the contents of the jar.

Korean Instant Cauliflower

Photo: pro-dachu.com
A recipe that won’t keep you waiting long for your favorite snack!

You will need:
500 g cauliflower, 2 carrots, 3 cloves garlic, 500-600 ml.
water, 1/2 tbsp. sugar, 1 tbsp. salt, 50 ml. vinegar 9%, 25 ml. vegetable oil, 3 tbsp. seasonings for spicy carrots. Preparation:

Grate the carrots and boil the cabbage inflorescences for 5 minutes. For the marinade, add all the spices to boiling water. Pour hot brine over the cabbage and leave to cool for 5-6 hours.

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Quickly pickled cabbage (video recipe)

I think there are no people who don’t like spicy cabbage cooked in a delicious marinade. And it’s not even worth talking about the fact that it is like a storehouse of vitamins and supports our body throughout the cold winter.

And I have already described some especially interesting ones above in the article, and I decided to show one of my favorites more clearly in the video recipe. So don’t put off preparing them and please your family by preparing a delicious, and most importantly, very healthy snack.

Like a lifesaver, pickled salads are prepared very quickly and are very pleasing with their taste. And most importantly, its preparation requires a minimum amount of additional ingredients. But I also want to describe some useful tips for preparing it:

The juiciest leaves are closest to the stalk, cut everything to the end without throwing anything away.
For extra beauty, use Korean carrot graters.
Use only sterilized jars for pickling vegetables; this will guarantee long-term storage of food.
Use as many different spices as possible, then you will definitely get delicious dishes.
The best is either bottled or spring water.
Decorate the finished salad with fresh herbs and it will be tasty and healthy.