5 simple recipes for making cabbage with turmeric

Many housewives pickle cabbage. As a rule, carrots, beets, berries, peppers and various spices are added to it. But so far only a few people prepare pickled cabbage with turmeric in Russia. The preparation acquires an amazing color and, naturally, the taste also changes. The benefits of seasoning and the rules of marinating will be discussed in the article.

Important! If you pickled cabbage in the evening, you can serve your family a delicious and healthy salad in the morning.

Features of using turmeric

The recipes are not very complicated and consist of readily available ingredients. It is made with various additives. For example, with beets, carrots, peppers and other spices. But there is one option that is not often found on our tables - cabbage with turmeric.

Adding this bright spice to vegetables changes not only the taste. Turmeric changes the color of the snack, giving it an unusual sunny hue. It is a “close relative” of ginger. When it contains a large amount of essential oils, it has a slightly pungent taste.

For pickling, you can use either regular white cabbage or cauliflower. But you need to know a few basic rules for choosing this vegetable so that the result does not disappoint.

1. Choose medium or large size forks. As a rule, such a vegetable turns out to be juicier. The fork must be elastic.
2. It is better to choose medium-ripening cabbage rather than one intended for long-term winter storage. The leaves of such a head of cabbage are more elastic, and the finished snack will be juicy and crispy.

What is fermentation?

Fermentation is not limited solely to the production of beer or wine. In fact, as DailyHealthPost reports, it's responsible for a variety of healthy foods, like yogurt, kefir, and kombucha. Fermentation is also used in the preparation of sauerkraut.

Fermentation is a process in which natural yeasts, molds and bacteria, in the absence of oxygen, break down carbohydrates into alcohol or lactic acid. Fermentation is not a very complicated process: it just requires a little time, a carbon-rich vegetable or fruit and the right type of bacteria. In general, most fermented foods can be easily prepared at home.

The result is foods rich in pro- and prebiotics, which populate the intestines with beneficial bacteria. These bacteria increase the body's resistance and can even affect brain function.

However, if you are stressed or sleep deprived, or take medications or antibiotics, the number of these microorganisms may decrease. Therefore, it is important to regularly replenish their availability. Let's try making sauerkraut with turmeric at home.

Cabbage marinated with turmeric

To prepare you need:

• one kg of white cabbage, carrots, a small head of garlic;
• 4–5 pieces each of bay leaves, allspice, clove inflorescences, 100 g sugar, 1.5 tbsp salt, 1 tbsp turmeric;
• 50 ml refined sunflower oil, 100 ml. 9% vinegar.

1. Cut the forks into large squares with a side of about 3 cm. Grate the carrots. You can use a grater for Korean carrots, so the finished snack will look more impressive. Cut the garlic into thin slices.
2. Add cloves, pepper, bay leaf, turmeric and sunflower oil to the vegetables. Mix everything well. Prepare the marinade for cabbage by boiling about 800 ml. water, adding salt and sugar. Add vinegar at the end.
3. Pour the boiling marinade over the prepared vegetables, cover and cool. Place in a cool place for a day. A day later the snack is ready.

Recipes

Classical

Ingredients:

• 2 kg of white cabbage;
• 1 tsp turmeric;
• 5-10 clove buds;
• a few pieces of cinnamon;
• 1 liter of water;
• 2 – 3 tbsp. salt;
• 1 cup of sugar;
• 180 ml 9% vinegar;
• half a glass of sunflower oil.

Preparation:

1. Cut the cabbage into squares and place in a container. Add turmeric and oil.
2. Make a brine - bring water and salt with sugar to a boil, add cinnamon and cloves, boil for several minutes. Turn off the heat and add vinegar.
3. Pour brine over cabbage.
4. We put down the oppression and put it away for the night.

Attention ! When pickling cabbage, you cannot use iodized salt - this will cause the preparation to become dark in color and become soft.

There are also other options for preparing cabbage with turmeric.

Instant cooking

Pre-preparing the ingredients:

• head of cabbage – 3 kg;
• carrots (medium size) – 4 pieces;
• garlic – 3 cloves.

Marinade:

• water – 1500 ml;
• sugar – 200 gr;
• salt – 90 g;
• vegetable oil – 250 ml;
• table vinegar 9% - 200 ml.

Preparation:

1. Chop the vegetables, add the chopped garlic, mix.
2. Prepare the brine. According to the recipe for quick cabbage in the marinade, it should boil before pouring. Add all ingredients except vinegar to water. It is added after boiling. Boil the marinade for 2 minutes. Do not use tap water for filling.
3. Pour marinade over vegetables. The cabbage can be tasted as soon as it has cooled.

Store cabbage in a cool place.

We invite you to watch a video on how to prepare instant pickled cabbage:

You can find out more about quick-cooking pickled cabbage with garlic here, and you can read more about quick vegetable recipes with carrots in this material.

With turmeric in Korean

The ingredients for preparing Korean cabbage will be the same as in the previous recipe. The difference is that the carrots must be cut into long strips , and the cabbage is “simmered” for at least 6 hours.

You can also add Korean carrot seasoning, which is sold in any supermarket.

We invite you to watch a useful video on how to prepare pickled cabbage with turmeric in Korean:

You can read more about easy recipes for making pickled cabbage in Korean in this material.

With bell pepper

The list of ingredients is similar to the list from the recipe “Guest on the Doorstep” . Wash bell peppers (1-2 pieces), remove the core and cut into strips. You can also add sweet peas and bay leaves, but then don't add garlic.

In the variation with garlic, you do not need to add bay leaves, black pepper or allspice to the cabbage.

We invite you to watch a useful video on how to cook pickled cabbage with bell pepper:

More information about recipes for pickled cabbage with bell pepper can be found here.

With parsley

Add finely chopped parsley to the set of products used in the previous three recipes. You can add bell pepper or not, depending on your taste.

The reader may find other pickled cabbage recipes useful:

• with beets;
• in Gurian;
• with garlic, red and black pepper and other ingredients;
• in Georgian.

Korean cabbage with turmeric

To prepare you need:

• one kg of white cabbage, one carrot, a small head of garlic;
• 150 ml vegetable oil, tsp turmeric;
• one hot capsicum (to taste), favorite spices.

For the marinade:

• 120 ml 9% vinegar, 150 g sugar, tbsp salt;
• one liter of water, bay leaf, 5-6 black peppercorns.

1. Cut the cabbage into squares and grate the carrots. Pour boiling water over the slices to make them softer.
2. Heat vegetable oil in a frying pan and add turmeric to it. It is important that the temperature of the oil is not very high, as otherwise the turmeric may burn, and this will ruin the taste of the finished product.
3. Drain the hot water from the bowl with the cabbage, add grated carrots, chopped garlic, hot peppers and spices. Pour in vegetable oil with turmeric.
4. Prepare the marinade. To do this, add all the ingredients except vinegar to boiling water. After two to three minutes, pour vinegar and turn off. Pour the prepared marinade over the cabbage so that it is completely covered with it. Cool and put in a cold place for a day.

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The most delicious and everyone's favorite autumn snack is sauerkraut and pickled cabbage. Sauerkraut is loved for its incredible aroma and taste. You can ferment and pickle cabbage in a barrel, pan, or tubs. It’s good for those who have the opportunity to store cabbage in a barrel or tub. But most city residents do not have this opportunity. Therefore, the most convenient and optimal option for city apartments is to ferment or pickle cabbage in jars. We have collected recipes for cabbage in a jar - the most convenient type of container, as it holds a lot of cabbage and is easy to store in the refrigerator.

Did you know that cabbage used to be fermented in two ways - “white” and “gray”. The first one is the one we use now. But during gray pickling, cabbage in barrels was sprinkled with rye flour along with salt. If there was not enough juice under pressure, rye kvass was poured into the barrel for better fermentation. They had a lot of fun fermenting cabbage in the villages. All the girls of the village gathered for Kapustki. The girls dressed up, came to one house and, singing, almost dancing, filled a barrel with about 50 liters in a couple of hours. Then they went to another house, then to the next. So the whole village fermented cabbage. The guys also took part in the process: they came with gifts, helped the beauties with their work, entertained them with jokes and jokes, and at the same time looked for a bride. It is believed that cabbage turns out tastier if you ferment it in a good mood, and even better while listening to your favorite songs. And the second condition is that the cabbage and carrots must be mashed by a man - here the girls can take a closer look to see if the groom is a hard worker. Cabbage in a jar is not only tasty, but also, of course, a healthy product. Sauerkraut retains its beneficial properties for three months. It contains vitamin C, groups B, P, PP. Cabbage is rich in coarse dietary fiber and minerals, including sodium, phosphorus, calcium, potassium, magnesium, iodine, iron, zinc and selenium, enzymes, and organic acids. Recipes for sauerkraut, salted and pickled cabbage in a jar

Sauerkraut with turmeric

This snack not only looks very nice on the table, but is also very healthy. Not only is cabbage a source of vitamin C, but it also provides your daily requirement of fiber, which stimulates digestion. Turmeric, ginger, garlic and onion are excellent anti-inflammatory agents that help during colds. Doctors recommend this snack for those who suffer from migraines, atherosclerosis, obesity, constipation, and even people weakened after serious illnesses. But it is worth considering that such a snack will not benefit people with gallstone disease. Ingredients:

• cabbage 1 fork 1.5 kg.
• salt 3 tbsp. l.
• onions 1 pc.
• garlic 4 cloves
• ginger root 4 cm.
• turmeric 2 tsp.
• carrots 2 pcs.
• cumin, coriander optional

Method of preparation: Thinly slice the cabbage, grate the carrots, combine and add salt, mash with your hands. Add garlic passed through a press, thinly sliced ​​onion, grated ginger, turmeric and mix. Fill a 3-liter jar tightly, cover the top with whole cabbage leaves and apply pressure. Leave at room temperature for 3 days, remembering to pierce it. Then put the jar of cabbage in the refrigerator.

Crispy cabbage Kiev

This recipe makes very tasty cabbage. You can cook this cabbage all year round; as soon as you run out, ferment it again. But the most delicious comes from the late heads of cabbage, bleached by the first frost. This cabbage is a great treat for holidays and weekdays. It flies away first. Ingredients:

• White cabbage
• carrot
• salt 1 tbsp. l.
• granulated sugar 3 tbsp. l.

Method of preparation: Chop the cabbage and mix with grated carrots. Compact into a three-liter jar. Pour cold water for 20 minutes, then drain the liquid, dissolve 1 tbsp in it. l. with a top of salt and pour it back into the jar. Place the jar in an enamel pan or bowl and leave for two days. On the second day, pierce the cabbage and pour the leaked juice back into the jar. A day later, pierce the cabbage again, and add 3 tbsp to the released brine. l. granulated sugar, mix and pour into cabbage. Leave the cabbage at room temperature for another day. Cover with a plastic lid and place in the refrigerator.

Sauerkraut in a jar with apples

Ingredients:

• white cabbage 4 kg.
• carrots 4 pcs.
• apples 4 pcs.
• bay leaf 3 pcs.
• black peppercorns 10 pcs.
• salt 4 tbsp. l.

Method of preparation: Chop the cabbage into strips. Grate the peeled carrots on a coarse grater. Remove seeds from apples and cut into thin slices. Place vegetables and apples in a bowl, add salt, bay leaf, peppercorns and mix thoroughly. Rub lightly with your hands: the cabbage will release juice and decrease in volume. Transfer everything and compact tightly into clean and dry jars, cover with gauze and leave at room temperature. Advice: do not fill the jars to the top, leave room for the brine: then it will go into the vegetables. The next day the fermentation process will begin. Pierce the cabbage in several places with a wooden stick. Repeat the procedure several times a day for three days. Then we put the jars of cabbage in the refrigerator.

Pickled cabbage in a jar

Ingredients:

• White cabbage
• carrot
• dill greens

for marinade for a 3-liter jar:

• water 1 l.
• salt 2 tbsp. l. with a slide
• vegetable oil 1/2 cup
• granulated sugar 1/2 cup
• vinegar 9% 1/2 cup

Method of preparation: Take late or mid-season cabbage. Chop the cabbage, add coarsely grated carrots and chopped dill. Stir and place tightly in jars, sealing with a masher. To prepare the marinade, boil water with salt, sugar, vinegar and vegetable oil. Pour the boiling marinade over the cabbage, take the cabbage out into the cold, or when it cools down, put it in the refrigerator. The next day the cabbage is ready.

The most delicious sauerkraut in a jar

Ingredients:

• White cabbage
• carrot
• black peppercorns
• Bay leaf

for brine:

• water 1 l.
• salt with a small slide 2 tbsp. l.
• granulated sugar 1 tbsp. l.

Method of preparation: Chop the cabbage into small strips. Grate the carrots on a coarse grater. In terms of volume, you need to take it three times less than cabbage. Mix the chopped vegetables in a clean bowl, add a few peppercorns and a bay leaf. Gently remember that the cabbage has settled a little, but has not yet released its juice. Place tightly in prepared jars and fill with brine. To make the brine, add salt and sugar to cold, unboiled water and mix everything until the salt and sugar are completely dissolved. Place the jars in some container, as the cabbage will give juice and it will begin to flow out of the jars. Leave the cabbage at room temperature for two days and pierce the contents of the jars with a sharp object two to three times a day. Then place the jars in a cool place. In a week the cabbage will ferment.

Instant cabbage

To prepare you need:

• two kg of white cabbage, tsp turmeric;
• 1/3 tsp. dry mustard, a third tsp. ground cloves;
• 200 g sugar, 70 g salt, 200 ml 9% vinegar;
• 100 ml. vegetable oil, liter of water for marinade.

1. Cut the forks into large squares, add turmeric and vegetable oil. Mix. Prepare the marinade by boiling salt, sugar, mustard and cloves. At the very end, add vinegar and turn off the finished marinade.
2. Pour the marinade over the cabbage so that it is all covered with liquid. Place a plate on top and place some weight on it. This could be a jar or small pan of water. Leave for 12 hours to marinate.

Those who like culinary variety can try marinating cauliflower with turmeric. This snack has an unusual appearance, a wonderful taste and is prepared quickly.

Having prepared it in the evening, you can serve it to the table the next morning. This appetizer will look very beautiful with potatoes, or with any other side dish.

Pickled Cauliflower with Turmeric

To prepare you will need:

• one fork of medium-sized cauliflower, a couple of tbsp. salt, 100 g sugar;
• 150 ml vinegar (9%), tsp. turmeric, one and a half liters of water;
• spices (black pepper, garlic, bay leaf, cloves);
• greens (dill, parsley, celery) to taste.

1. Disassemble the vegetable into inflorescences, rinse well and cook for 5 minutes at a low boil. Wash the jars and put inflorescences and greens in them. We use the remaining broth to prepare the marinade.
2. To do this, you need to strain it through a strainer and put it on fire. Add spices to the broth, except vinegar. Boil. Cook for 3–5 minutes. Pour the marinade over the inflorescences in the jars and cover with a lid until they cool completely.

Cauliflower is a very beautiful vegetable in appearance; you can prepare an impressive dish from it, which is not only healthy, but also very unusual in appearance.

Stewed cauliflower

To prepare you need:

• 0.5 kg. cauliflower, 2-3 cloves of garlic;
• one piece each of carrots, onions and bell peppers;
• 1 tsp turmeric, tbsp. vegetable oil;
• tbsp dry mustard beans. salt, red pepper, herbs.

1. Divide the cabbage into florets and rinse well. Divide the inflorescences into two parts. Dip one part of the inflorescences into boiling water, drain in a large sieve or colander after 8 minutes.
2. After boiling, add turmeric to the next portion of water and add the remaining cabbage. After 8 minutes, drain in a colander. While the vegetables are boiling, finely chop the onion into thin half rings and fry in hot oil in a Dutch oven until transparent.
3. Add the carrots grated on a Korean carrot grater, followed by the seeded and thinly sliced ​​pepper.
4. When the vegetables have become soft, add cauliflower, chopped garlic, and red pepper to the roasting pan. Fans of spicy taste can add a little hot pepper or chili. Fry the mustard seeds in a frying pan without oil and add them to the vegetables.
5. Simmer everything over low heat under a closed lid for 15–20 minutes. When ready, place the cauliflower with turmeric on a plate, garnish with herbs and sprinkle lightly with lemon juice.