Pickled red cabbage for the winter is very tasty

Red or blue cabbage is a type of regular white cabbage. Its leaves contain rare vitamin U, which helps heal stomach and duodenal ulcers. The crop can be easily grown in garden beds. Unfortunately, after harvesting, it does not stay fresh for long. To avoid this and enjoy the vegetable for a long period of time, you have to use a trick and preserve it for the winter. The best and most original cabbage recipes will appeal to many.

Salted cabbage “Simply a miracle”

There is nothing complicated about salting. Using a step-by-step recipe, even a beginner can handle the preparation. Due to the insignificant amount of juice released, it is recommended to fill the workpiece with brine to achieve the required taste. Let's figure out how to salt red cabbage.

garlic - 50 g;
red cabbage - 2.3 kg;
black pepper - 15 peas;
table salt - 80 g;
granulated sugar - 80 g;
clean water - 1 l;
vinegar 9% - 45-60 ml.

Wash the cabbage, remove the unedible parts - the upper leaves and the stalk. Chop into strips. Place in a large container, sprinkle with salt and mix using light pressing movements. Otherwise, the ingredient will lose its elasticity. Cover and put in a cool place for 6-8 hours.
Place peeled garlic cloves and pepper on the bottom of sterile jars. Then place the infused cabbage tightly and cover.
Pour liquid into a saucepan and add canning salt and granulated sugar. Cook until the crystals are completely dissolved. Remove from heat and pour in acid.
Pour the prepared brine over the cabbage, seal it tightly, and turn it over. After cooling, place in the refrigerator.

All of the red cabbage recipes presented above are delicious and simple. The main thing is to follow the step-by-step description, then everything will work out. The preparations are perfectly stored in the cellar or refrigerator. Don't be afraid to experiment, create new tastes and aromas with healthy vegetables.

All members of my family love crispy, spicy cabbage, pickled with pepper or garlic. This snack is good in the autumn-winter time, because it contains vitamins (in particular vitamin C), which are so necessary for our body. In this article I will tell you my favorite delicious recipes for sauerkraut in a jar for the winter.

Classic recipe

Ingredients:

red cabbage – 1 head;
non-iodized fine salt;
100 g butter;
table vinegar 9% – 200 ml.
sugar – 1 tablespoon.

Cooking method:

Wash and sterilize jars and lids.
Shred the cabbage into small strips and place in a large bowl.
Add salt, a little corn or sunflower oil, mix well, squeezing the cabbage until juice appears. Leave for 2-3 hours.
Meanwhile, in a bowl, combine sugar, vinegar and one tablespoon of salt. Stir until the solids are completely dissolved.
Place the cabbage and spices in jars in layers, fill everything with vinegar brine, and close the lids. The workpiece should be stored in a cool place. You can try it in 3-4 days.

Quick marinated red cabbage

Hello, friends! We continue to prepare for the New Year holidays and today I would like to offer you a quick snack that is simply irreplaceable on the holiday table. Red cabbage pickled on a holiday or the day before will not take much time to prepare.

Products for pickled cabbage

red cabbage - 1.5 kg
large carrots - 1 pc.
garlic - 2-3 cloves
salt - 1 tbsp.

Marinade for 500 ml water:

Preparing pickled cabbage

I’ll say right away that this pickling recipe can also be used for white cabbage.

Since red cabbage is coarser than white cabbage, we will cut it as finely as possible. As always, I used my shredding knife - I cut quickly and finely.

We will marinate the cabbage in enamel or glass dishes, but under no circumstances in aluminum.

Squeeze the garlic through a garlic press or chop it in any way. Grate the peeled carrots into long thin sticks, as for Korean carrots, and mix with salt. We don’t need to grind to form juice: the marinade will do its job without it, and the cabbage will remain crispy and juicy.

Boil water in a saucepan, add sugar, bay leaf, coriander, cumin and black peppercorns. Boil the spices for 2-3 minutes, then add apple cider vinegar, bring to a boil and remove from heat.

There was also vegetable oil in the recipe, but to be honest, I don’t understand its function in the marinade. Maybe you can explain it to me and I’ll start adding)). In the meantime, I prefer to pour homemade aromatic sunflower oil over the pickled cabbage just before serving, as in the recipe for sauerkraut with apples.

Pour the hot marinade over the cabbage through a sieve to filter out the spices; they have already fulfilled their function of flavoring. Make sure the liquid covers the cabbage or is level with it. I also added a sprig of green cilantro.

Let the marinade cool naturally, cover the dish with a lid and put it in the refrigerator. After just 4 hours, the pickled cabbage is ready! Cabbage can be stored in a marinade for a long time, but I doubt it will last long)).

Crispy and juicy, with incredible taste and color, cabbage will surely attract the attention of your guests!

This is how quickly red cabbage, pickled and ready to eat, will be on your table. Cut the onion into thin half rings and pour aromatic vegetable oil over the pickled cabbage. For variety, I recommend combining this cabbage with thin slices of pickled cucumbers.

Quick pickled red cabbage, Women's weaknesses

Adviсe

Basic recommendations for preparation, rolling and storage:

The top leaves, even if they are not spoiled, are not taken for pickling.
For long-term storage, select glass jars of the required volume.
Before storing, containers are thoroughly washed and sterilized.
For short-term storage (no more than 7 days in the refrigerator), use plastic containers.
Metal lids must be boiled for 2-3 minutes to get rid of factory grease.
When storing pickled or salted products in the pantry, add a little vegetable oil to the vegetables: this prevents the growth of bacteria.
The shelf life of the snack is increased by cranberries or lingonberries.

Sauerkraut from Vasilich

Category: Snacks Vegetable snacks

It's no secret that sauerkraut is the richest source of vitamin C. Lemons, oranges and other citrus fruits don't hold a candle. Conditions do not allow fermentation on an industrial scale (there is nowhere to store it), so you need to periodically ferment it as you use it. The recipe is my own, as they say, verified empirically, that is, by trial and error. And as one of my colleagues said: “Cabbage is such an appetizer, it’s not a shame to put it on the table, and it’s not a shame to eat it!” The words of the author, and as they say, you can’t erase words from a song.

White cabbage Carrots Salt Sugar Cumin Allspice Bay leaf

Sauerkraut Red Cabbage Recipes

Red cabbage is characterized by excellent taste, which is successfully complemented by simple products available to every housewife.

Preparing for the winter in a jar

The easiest version of pickled red vegetable doesn't require any fancy ingredients. A few dense heads of cabbage and onions with spices are enough.

Ingredients for the classic recipe:

7 kg of red cabbage;
1 large horseradish root;
1 large head of garlic;
3 large onions;
250 g salt;
5 pieces. bay leaf.

Step-by-step preparation:

The cabbage is washed, dried and separated into individual leaves.
Each of them is cut into large pieces.
The onion is washed, peeled and chopped into half rings.
Horseradish root is ground in a meat grinder or blender.
Garlic is cut into slices.
In a separate wide container, mix cabbage, onion, garlic, horseradish and bay leaf.
Add a little salt and knead.
Next, the mixture is moved into an enamel pan, compacted and a load is placed on top.
The product is fermented in a warm place for 3 days. Periodically it is pierced with wooden skewers to the very bottom.
After 3 days, the vegetables are transferred to a glass container and sterilized for 20 minutes over medium heat.
The jars are rolled up, wrapped in a blanket, left to cool completely, and then moved to the basement for storage.

Pickling with carrots and garlic at home

The unusual bright color of red cabbage salad will attract the attention of guests. The anthocyanin contained in its leaves gives the taste a noble bitterness, which is offset by sweet carrots and aromatic garlic.

Regular consumption of this product reduces the fragility of blood vessels, reduces swelling and strengthens the retina.

Ingredients for pickling with garlic and carrots:

0.5 kg red cabbage;
2 medium carrots;
1 clove of garlic;
1 tsp. salt.

Procurement process:

The carrots are washed, peeled and cut into thin strips.
Peel the garlic, grate it on a fine grater or crush it with a special press.
The two prepared vegetables are mixed and sprinkled with salt.
The cabbage is chopped and kneaded with your hands so that it becomes soft and gives juice.
All components are mixed in an enamel container and transferred to glass jars.
The vegetables are compacted tightly, leaving 2 cm to the edge of the neck so that the liquid does not spill out during fermentation.
The jars are placed on a pallet and the cabbage is pressed down with a weight.
For the first 7 days, the fermentation process should take place in a room at room temperature. The product is pierced twice during the entire period with a wooden skewer.
If foam appears on the surface, it is carefully removed.
After a week, the oppression is removed, the jars are covered with nylon lids and sent to the cellar or refrigerator to continue the fermentation process.
After 5 days the product is ready for use.

With instant cumin

To strengthen the immune system without drugs and tidy up your diet, stock up on sauerkraut with cumin for the winter.

Ingredients:

1 head of cabbage;
1 liter of water;
1 tsp. caraway;
1 tbsp. l. salt;
1.5 tbsp. l. Sahara.

Step-by-step preparation:

Prepare the brine: dissolve salt and granulated sugar in water.
Red cabbage is cut into thin strips for better juice release.
Squeeze the slices until the liquid releases, while sprinkling with caraway seeds.
The vegetable is transferred to a fermentation container and filled with brine, compacting it. It should be completely covered with liquid.
A load is placed on top and left in a warm room for a day.
After a day, gas bubbles should form on the surface of the brine, indicating that the fermentation process is proceeding correctly.
The product is pierced with wooden sticks, left for another three days, and the procedure is repeated three times.
The sign of finished sauerkraut is its rich fuchsia color.
The product is placed in a glass container under a nylon lid and stored in the refrigerator.

Crispy cabbage

Ingredients:

Red cabbage – 5 kg.
Sugar – 100 g.
Non-iodized salt – 100 g.

Cooking method:

Peel the cabbage from the top leaves.
Chop it into strips into a large, deep bowl. Add salt and sugar and mix well by squeezing it. Leave for 30 minutes.
Then transfer the cabbage to a sterilized jar, compacting it tightly, not reaching 2 centimeters from the top of the neck.
Cover the jar with gauze, place in a deep bowl and leave in a warm, dry place for a day.
After a day, make several small holes in the cabbage to allow gas to escape. And leave it for another 3 days.
After 3 days, the cabbage is ready, pour the juice accumulated in the bowl into a jar. Close the jar with a lid and place it in the refrigerator or other cool place. The cabbage is ready.

Sauerkraut with carrots and garlic

The unusual color of red sauerkraut will definitely attract attention to this dish even on the holiday table. It's all about a special substance - anthocyanin

It is found in all purple fruits: blackberries, blueberries, cherries, grapes. Anthocyanin affects not only the color of cabbage, but also its taste. It gives purple cabbage leaves a slight pungency. This specific property is more than compensated by the unique beneficial properties of red sauerkraut.

Regular consumption of this snack helps reduce vascular fragility, strengthen the retina, and reduce swelling.

Ingredients:

Red cabbage – 500 g;
Carrots – 2 pcs.;
Garlic – 1 clove;
Salt – 1 tsp.

When working with red cabbage, you must remember that it contains a lot of coloring pigment. Therefore, it is better to protect your hands with thin rubber gloves, hide your clothes under an apron and use only a plastic cutting board and work surface. If the purple juice still leaves traces, you can try to remove them with lemon juice.

The top leaves and stalks of red cabbage contain large amounts of nitrates, so they should not be used as food. The rest of the head of cabbage should be chopped as thinly as possible. Purple leaves contain much more fiber than white cabbage. Therefore, they are tougher and thin cutting is especially important in this case.

Carrots should be washed, peeled and cut into small strips or grated on a coarse grater.

Peel the garlic. Then it needs to be finely chopped or grated on a fine grater. Sprinkle generously with salt on top of all the chopped vegetables.

After this, you need to knead the shredded cabbage with your hands. This should be done so that the characteristic crunch of the leaves is heard. This is done so that the cabbage softens and releases juice.

To ferment red cabbage, you should choose a glass container. Enameled is not suitable, since it can become colored under the influence of pigments, and metal products will oxidize. To ferment 500 g of cabbage, you need to take a container with a volume of 500 ml. All prepared cabbage should be packed very tightly into the jar. It is advisable that at least 2 cm of free space remain on top, necessary for the juice released during the fermentation process.

The container must be placed in a bowl so that the juice flows into it if a lot of it is released. The top of the cabbage should be pressed with a weight, for example a narrow bottle of water.

For the first 7 days, fermentation should take place at room temperature.

In order to prevent the gases characteristic of fermentation from retaining in the sauerkraut, it must be carefully pierced 1-2 times to the full depth with a knitting needle or a thin knife. Foam should form on the surface of the cabbage juice.

It should be removed.

After a week, you need to remove the load, remove the jar from the bowl, wipe it and close it with a nylon lid. Further fermentation should continue in the cold. The jar of cabbage should be placed in the cellar or refrigerator. After 5 days, red sauerkraut will be ready.

Preparation

Finely chop the cabbage and add one tablespoon of salt. The cabbage is rubbed with salt, but not too intensely, since after marinating it should remain elastic and crispy.

The dishes are covered with film or covered with a lid and placed in the refrigerator overnight. Place seasonings in two sterilized jars, dividing them equally. You can omit garlic by replacing it with two or three slices of hot red pepper. In the first case, the taste will be spicy, in the second – spicy.

Overnight the cabbage becomes a little softer, but little juice is released. Red cabbage is usually harder and tougher than white cabbage, so you have to resort to this procedure. The prepared cabbage is transferred to jars.

Pour 2 tablespoons of vinegar into each liter jar. If a more acidic marinade is desired, then add three tablespoons, but this is the maximum amount.

Boil water, add sugar and remaining salt. The jars are filled with hot filling. If you do not plan to store the cabbage for a long time, then pour 2 tablespoons of oil into each jar. Wait for the marinade to cool, put the jars in the refrigerator, and after two days the salad can be served. Banks intended for winter storage are treated differently; they are sterilized for 15 minutes. Warm water is poured into the pan; its level should be 2-3 centimeters below the top edge of the jars.

When sterilizing, jars must be covered with lids.

Sealed hot jars of red cabbage are turned over and covered with a cloth. This cabbage can be stored for a long time. Before serving, the cabbage is kept in the refrigerator for several hours, then transferred to a deep bowl along with the marinade. If portioned serving is intended, then the marinade is decanted, and the cabbage is poured with sunflower oil and sprinkled with fresh herbs.

Despite the fact that the cold season is not full of colors, you can create them on your holiday or everyday table.

Blanks.
Canned.
Pickled.
Spicy.

Below we present ways to prepare very tasty dishes with photos

Red vegetable salads

Will need

0.7 l of water;
2 kg red cabbage;
4 tbsp. l. vinegar;
table salt 50 g;
granulated sugar 50 g;
laurel;
carnation;
black pepper sweet peas;
garlic.

Chop the head of cabbage, add salt and grind.
Place covered in the refrigerator for 4-5 hours or overnight.
Add garlic and spices to sterilized jars.
Cabbage that has been standing for a long time becomes softer, releasing a certain amount of juice. After standing time, you should transfer it to prepared jars.
Boil water, adding sugar and a little salt.
Fill the jars with liquid. Add vinegar to each container (3 tablespoons maximum, optimally 2).
Roll up.
After rolling, turn the jars over and cover with a thick cloth until they cool completely.
Then put it in a dark, cool room.

The second way to prepare winter beet salad

beet;
cabbage;
chilli;
garlic;
allspice peas;
sunflower oil;
sugar;
vinegar 9%;
add salt to taste.

Chop the cabbage, peel the beets.
After processing raw, grate long; for this it is recommended to use a Korean grater.
Cut the onion into half rings.
Mix everything.
Pour vinegar and a little sunflower oil into a container, add sugar and salt.
Grind the chili and garlic and add it there.
We squeeze the vegetables by hand and fill them with the prepared liquid with spices.
Leave for 24 hours.
After the time has passed, put into jars and cover with a lid.
We put it on pasteurization.
Then we roll it up.

You can learn how to prepare a Georgian appetizer from red cabbage and beets.

We invite you to watch a video about preparing red cabbage salad:

Blanks

Will need

tomatoes;
head of cabbage;
carrot;
a pair of onions;
1 liter of water;
table vinegar;
salt;
sugar;
0.5 liters of refined oil.

Chop the red cabbage, chop the tomatoes coarsely, cut the onion into rings. Grate the carrots.
Place vegetables in a cauldron or other utensil with a thick bottom for stewing.
Fill the container with water, bringing to a boil. Add sugar, salt and vinegar to the liquid. Time it for 15 minutes.
Then pour the resulting mixture over the vegetables, add oil, and simmer over medium heat.
Prepare sterilized jars and after 1.5 hours of stewing, spread out and roll up.

Another preparation option

red cabbage;
4 carrots;
5-7 apples;
300 g lingonberries;
caraway;
cinnamon;
salt 70 g;
water;
citric acid 1.5 tbsp.

Process and chop the cabbage, add grated carrots.
Fry.
Divide the apples into quarters and put them in a jar along with lingonberries and spices.
Throw spices, salt, and lemon into a saucepan with water.
Place the fried vegetables into a jar.
When the water boils, pour it into jars.
Cork.

Pickled

Will need

1 kg bell pepper;
1 head of cabbage;
several heads of onions;
add salt to taste;
1 liter of water;
170 g sugar;
dill seeds or fruit leaves.

Immerse the bell pepper in boiling water for 3 minutes, then immediately under cold water, remove the film and remove the seeds. Cut it into strips.
Add chopped cabbage.
Cut the onion into half rings.
Place the vegetables in one bowl, add salt, granulated sugar, dill leaves or seeds, mix vigorously and place in glass jars.
Then we place the filled jars in a large saucepan with water, it should reach the middle of the jar.
Bring to a boil, turn down the heat and sterilize for about forty minutes.
We cork it.

Another great recipe

salt;
allspice peas;
carnation;
coriander;
laurel;
1.5 kg of red cabbage;
sugar;
1.5 lemons.

Chop the cabbage, add salt and stir, leave for 2-3 hours.
Place a pan of water on gas, adding spices, salt, sugar and squeezed lemon.
Boil.
While the marinade is cooling, fill the jars with cabbage, then fill.
After covering with a lid and pasteurizing, after the process you can start rolling.

We invite you to watch a video about preparing pickled red cabbage:

Canned

Will need

peppercorns;
carnation;
red head of cabbage;
vinegar;
salt;
sugar;
250 ml water.

Chop the red cabbage and blanch for five minutes.
Place the spices in a glass jar.
In a separate container, bring sugar and salt to a boil, add acetic acid.
Fill jars with blanched cabbage and fill to the top with brine.
Close.

Another cooking option

1 kg of green apples;
350 g cranberries;
head of cabbage;
beet;
carnation;
citric acid half a spoon;
black peppercorns;
sugar.

Chop the cabbage, chop the apples coarsely, and rinse the cranberries.
Process and grate the beets.
Boil the cabbage in slightly acidic water for about 7 minutes, then remove and drain.
Add spices, sugar and salt to the cooling liquid.
Sterilize jars.
Mix cabbage, beets, apples and cranberries, adding citric acid and sugar.
Fill the jars, add brine, pasteurize, and roll up.

Pickled

Will need

3 kg cabbage;
1 kg apples;
carnation;
caraway;
salt.

Thinly slice the cabbage.
Process the apples, removing the stem and core, and cut into strips.
Cut the onion into rings.
Place everything in a deep container, stir, add spices.
Cover and put under pressure.
Leave for 6 hours of ripening, then put into jars.

You can try this option

a head of red cabbage;
250 g large plums;
black peppercorns;
carnation;
a pinch of cinnamon;
liter of water;
250 g sugar;
70 g salt;
160 ml vinegar.

Blanch the chopped cabbage for 3 minutes.
Blanch the plums for 1-2 minutes.
Place in jars in layers, add spices in the middle.
Boil water, add sugar and salt, after boiling, add vinegar solution, pour over cabbage.
Cover and seal, ferment like cabbage.

We invite you to watch a video on how to ferment red cabbage:

Acute

Will need

horseradish;
parsley;
celery greens;
cabbage 2 kg;
dill;
chilli;
garlic;
water 2 l;
salt;
granulated sugar 50 g;
vinegar 9% 350 ml.

Cut the cabbage into strips, three horseradish and chop the garlic, mix.
Place spices, celery greens, parsley, dill, cabbage and chopped chili peppers at the bottom of the jar.
Dissolve sugar and salt in hot water, cool, add vinegar.
Pour into jars and seal.
Store in a cool place.

Another recipe for variety

cabbage;
water;
cilantro;
horseradish;
lemon juice.

Finely chop the cabbage and blanch.
Process and grate the horseradish.
Stir with cabbage, add cilantro.
Divide into small jars.

Reference!

Red cabbage goes great with mashed potatoes, mushrooms, meat and chicken. You can serve it in any form: bowls and salad bowls.

Red cabbage is a unique ingredient that can adapt and fit into almost any recipe. Traditional and exotic, with or without berries, sour or spicy. Cook, pamper yourself and your loved ones. After all, it’s not just tasty, but also very healthy. Bon appetit!

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How to make sauerkraut in jars?

Usually all delicious and simple sauerkraut recipes consist of white heads, but in this case you need to take purple ones, and the result will surprise you. This fermented appetizer will become a decoration even on a holiday table; in addition, pickling is very healthy.

To ferment it, you need to take:

3 large heads of cabbage;
about a kilogram of sour green apples;
a couple of large onions;
a cup of fine salt;
a tablespoon of dill seeds.

This fermented appetizer will become a decoration even on a holiday table.

Prepare like this:

Finely chop the cabbage forks, divided into two parts, to form thin strips.
After removing the seed core from the apples, chop them into thin strips.
The onion needs to be cut into thin half rings.
Mix vegetables in a large bowl, add salt and dill.
Fill the jars with cabbage, placing a weight on top of them and a plate down for the dripping juice that will come out during fermentation.

How to make it quickly?

Five minutes . Add fresh ginger root, grated on a fine grater, to the finished cabbage, 2-3 tablespoons per jar. A quick, original and very simple appetizer is ready.
Lenten salad.
Chop 50 g of pickled cucumbers and an onion, add to the rest of the ingredients.
Season with oil, salt and pepper, mix everything and serve.
Pies from ready-made dough with cabbage . Heat a frying pan with vegetable oil, add 400 g of salted cabbage there and fry for 15 minutes, stirring occasionally. Add 2 tablespoons of tomato paste and fry for another 5 minutes. The filling is ready, form the pies and fry on both sides.

Tip : Ready-made dishes can be served in portioned plates, garnished with herbs and a small amount of fresh vegetables.

We recommend looking at our other articles with recipes for red cabbage dishes: Korean style, as well as Czech stew.

Cabbage with beets and horseradish

Cabbage prepared according to this recipe will add variety to your preparations.

Ingredients:

red cabbage – 3 kilos;
beets – 1 kg;
horseradish and garlic – 10 g each;
parsley – 1 bunch;
clean water – 1 liter;
salt and granulated sugar - one large spoon with top.

Preparation procedure:

The heads of cabbage are cut large (a piece is about 300 grams), the stumps are removed.
The horseradish is grated on a fine grater, the garlic cloves are cut into thin slices.
We clean the beets and cut them into large cubes.
We take an enamel bowl, put prepared vegetables, pre-chopped parsley into it, mix everything.
To cook the brine, dissolve salt and sugar in hot water, boil, cool to room temperature, and pour into a container with cabbage mixture.
Place a circle and a small weight on top - the juice should completely cover the cabbage layer.
The container with the product is kept in the room for a week. Later they are moved to a cold place for preservation until winter.

Spicy option

An excellent option for red-headed vegetables is pickled spicy. Men will not miss this appetizer on the table, and for lovers of spicy dishes, it is simply a godsend. Two in one – beauty and heat. Pickling red cabbage in this way is so simple that even an inexperienced housewife can handle the recipe. And one more plus - you can eat the snack within a day. In this form, it is also rolled up for the winter, which makes the recipe for spicy pickled red cabbage universal. For 1 kilogram of cabbage we will prepare:

2 medium carrots and beets each;
1 large garlic head;
2 tablespoons table salt;
1 glass each of vegetable oil and granulated sugar;
0.5 cups vinegar;
2-3 peas of black and allspice;
1 tablespoon ground black pepper;
1 liter of clean water.

The cooking process looks like this:

Cut red cabbage into pieces of any size. Cubes, stripes, ribbons, whatever will do.
We grate beets and carrots on a special grater for Korean salad.
Pass the garlic through a press.
Mix all components in one container. Take a larger bowl to make it easier to mix vegetables.
Separately, mix the spices in a plate and put the mixture into jars, trying to distribute them evenly.
Fill the jars with vegetables on top and pour in the marinade.
Preparing the marinade is very simple. Pour water into a saucepan, add salt and sugar, bring to a boil. As soon as the mixture boils, add vinegar and vegetable oil.

Remove from heat, let stand for 2-3 minutes and pour into jars with cabbage.

A very profitable solution is to combine red heads of cabbage with white cabbage. In this case, the juice released will be enough, and the taste of the dish will be more interesting. When laying, alternate layers of different colors.

The red-headed beauty is also very tasty when pickled.

Red cabbage with carrots

To prepare delicious sauerkraut with carrots, I will need the following ingredients:

Heads of red cabbage – 10 kg;
Carrots – 0.5 kg;
Pepper (bitter) – 2 pcs.;
Garlic heads – 4 pcs.;
Water – 9 l;
Coarse salt – 400 g;
Sugar – 800 g;
Cumin - to taste.

Cabbage pickled with hot peppers and garlic turns out amazingly crispy. So how do you make delicious pickled red cabbage?

Initially, I peel the cabbage heads and remove the stalks. I like cabbage to be cut into large pieces.
I put the blanks in a barrel or enamel bowl.
Now you can start preparing the brine from salt and water. I pour cold brine over our cabbage, cover the container with a plate and put pressure on top. To make the cabbage tasty and moderately crispy, I keep it under pressure for 4 days.
After 4 days, I remove the cabbage from the container, but keep the brine. If you follow my recipe, pieces of cabbage must be mixed with finely chopped garlic, carrots and pepper, as well as cumin. Having thoroughly mixed all the above ingredients, I return the pickle to the barrel or bowl.
I boil the brine again, cool it and pour it over the cabbage. I put a plate with pressure on top for another 2 days.
Then I add sugar to the container, squeeze the cabbage a little and put it in 3-liter jars. I store jars in a cool place.

Sauerkraut red cabbage for the winter in a jar, the very tasty recipes for which I described in this article, can be added to a salad or eaten as a separate pickle. Enjoy your meal!

Have you ever felt like life was pointing a big arrow at something you needed? This is exactly what happened to me in the winter, after I came home from work, the family began to complain in unison about the desire to taste pickled food, and then, flipping through the pages of the Internet, I came across an interesting article about the benefits of self-fermented vegetables. It turns out that during this process these products release beneficial enzymes and bacteria. Subsequently, with frequent use, such pickles strengthen the immune system, nervous system, alleviate intestinal disorders, help regulate weight, as well as appetite, so after some thought a simple and familiar recipe was born - sauerkraut!

Step by step recipe

Remove the top coarsened leaves from the cabbage and cut off the too dense bases at the stalk, wash.

Shred the cabbage. The thinner the slice, the shorter the salting time. I have a small head of cabbage, so it went away completely. From a large one it is better to take half or increase the volume of marinade.

After finishing cutting and pouring the cabbage into a bowl with a lid, mix the ingredients of the marinade in a separate container, whisk until the ingredients are well combined

Cover the container and leave to rest for at least eight hours, shaking occasionally. If shaking is inconvenient or there is no container with a tight lid, stir. There shouldn’t be too much brine, this is important!

That's all. Season with vegetable oil before serving or adding to salad.

Pickling red cabbage is a delicious recipe that is perfect for the winter, when there are very few different vegetables and fruits in the diet. Thanks to this technology, all the necessary vitamins and minerals are preserved in the dish, which allows you to keep the body in good shape. In truth, red cabbage is practically no different from white cabbage, except for its color and greater sweetness. In all other respects, it is just as crispy, juicy and tasty!

So is there anything useful in it?

But you shouldn’t stop eating sauerkraut after reading the article. Although it is unlikely that anyone will seriously be able to introduce a taboo on this incredibly tasty product. There are still some useful and necessary things in it. Here are the main reasons to consume it, not forgetting the recommended amount of no more than 80 g per day.

Stimulates the secretion of gastric juice and improves appetite. During cabbage fermentation, lactic acid is released. It normalizes metabolism and, irritating the intestines, increases appetite. Lactic acid also neutralizes inflammation and some bacterial infections, supporting beneficial microflora. But, as already noted, sauerkraut will not help either with ulcers or gastritis, but on the contrary, it will only harm. Helps fight extra pounds. Sauerkraut contains only 19 kcal, so it can be eaten even by those who are on a diet

It is also important that thanks to tartronic acid, the product prevents the accumulation of fatty deposits. But do not forget that any pickle retains fluid, which can lead to swelling. Helps prevent cancer

Finnish researchers have come to the conclusion that sauerkraut can be used to prevent cancer. During the fermentation process, isothiocyanates are formed, which inhibit the division of cancer cells and prevent tumors from growing. Increases bone strength. 100 g of sauerkraut contains approximately 50 mg of calcium and 280 mg of potassium, which are needed for bone density. On the other hand, a serving of cabbage will not provide you with your daily requirement of these microelements. Therefore, it is worth taking care of other sources of substances beneficial for bones. Helps with hyperthyroidism. Goitrogens in sauerkraut slow down the synthesis of thyroid hormones. But for patients with hypothyroidism, pickles are strictly contraindicated. Prolongs youth. Aging of the body is often associated with oxidative processes. And the antioxidants in sauerkraut help keep cells healthier and younger.

Sauerkraut contains (albeit not in too large quantities) vitamins C, K, B. If we talk about vitamin P, which reduces capillary permeability, then there is 20 times more of it in sauerkraut than in fresh cabbage. The product is also rich in rare vitamin U, which is involved in the synthesis of other vitamins and helps to recognize and remove foreign compounds from the body.

The product also contains iron and iodine, which is important for maintaining performance, energy and endurance.

Recipe for pickling purple cabbage in Bulgarian style

For sauerkraut, this recipe allows you to use both varieties - red and white. Moreover, you can take more of the latter, at your discretion. The red variety will give the entire mass and brine the desired color shade.

Recipe:

We clean the cabbage heads from the top layer of foliage, cut them from the base of the stump into four pieces, place them leaves side down in a wooden tub with holes to drain the brine.
We pour barley into the bottom of the tub to speed up fermentation, and place a weight on the cross on top.
To cook the brine mixture, boil some water, add salt, and stir. It is recommended to pass liquid that is too cloudy through gauze. Make sure that the salt is taken according to the recipe. Otherwise, the fermentation stage will be disrupted, rendering cabbage pickling unusable.
The prepared brine is poured into the kadoukha with cabbage.
While the salting process lasts, you should repeatedly pour out and re-pour the brine solution so that the cabbage is saturated with it equally in each tier. Change frequency: 1st week – every other day, 2nd week – 2-3 days, then – once every seven days. If you carefully monitor the salting, then any errors detected can be corrected in a timely manner. When there is not enough salt, the brine liquid will begin to thicken and taste bland. The brine must be quickly drained and boiled, adding salt. Remember that it should be poured when it has cooled down. And if the brine mixture turns out to be overly saturated, it must be drained and cold water added. As soon as the cabbage is salted, the tub should be covered with a lid and stored in a room with a temperature range of ten to twelve degrees Celsius.

Purple cabbage salad for the winter

During the long winter months, even the most resilient and strong organisms begin to experience vitamin deficiency. And you immediately want fresh, crunchy, vitamin-rich vegetables, which in winter are almost impossible to find or are incredibly expensive. But if you pickle the vegetable mixture in the summer or autumn, the problem of lack of nutrients will be immediately solved. Thanks to its unusual vegetable combination, the salad should be consumed as a separate dish or as a snack before a long feast.

Ingredients:

2 fork purple cabbage
4 carrots
half a whole garlic
1 large beet
2 chili peppers
several branches of parsley and cilantro
add black pepper depending on desired spiciness
2/3 cup salt
add bay leaves at your discretion
2.5 liters of water

Preparation:

Add salt, peppercorns and bay leaves to boiling water. Once the salt has completely dissolved, remove the broth from the stove and set aside to cool.
Separate a few outer leaves from the cabbage forks and finely chop the remaining parts, avoiding the stalk.
Cut the beets into strips, and the chili peppers into small cubes, removing the seeds from the pods, and chop the carrots on a grater.
Place some of the whole cabbage leaves on the bottom of a deep pan, and layers of prepared vegetables on them, alternately adding cabbage, chopped herbs and other ingredients. Pour the cooled brine over everything.
Place the remaining leaves on top, place a heavy plate on them and leave them indoors for 6 days.
Place the pickles in sterilized jars and store.

Is it possible to ferment red cabbage together with white cabbage?

Red and white cabbage are successfully fermented in tandem. In this way, the content of vitamins in the finished salad increases, and the appearance of the snack becomes even more appetizing.

Red heads of cabbage contain 4 times more carotene than white ones. They also contain anthocyanin, which protects the body from the harmful effects of radiation.

Ingredients for Mixed Coleslaw:

0.5 kg red cabbage;
0.7 kg of white cabbage;
200 g carrots;
1 liter of water;
1 tbsp. l. salt;
1 tbsp. l. Sahara.

Preparation:

The top leaves are removed from the cabbage; the heads are not washed. Each fork is divided into 4 parts and the core is removed.
Grate carrots on a coarse grater.
Using a sharp knife, chop the vegetable and place it in colored layers in an enamel container. Each layer is sprinkled with carrots.
A brine is prepared from water, sugar and salt.
The cabbage is compacted with a wooden masher so that its level is 10 cm below the edge of the container.
Vegetables are poured with brine and pressed with a weight for 3-4 days.
The best temperature for the fermentation process is 15... 18°C.
Once a day, the product is pierced with wooden skewers, and excess foam is removed.
The finished product is transferred to glass jars along with the brine and stored in the refrigerator.

Selecting and preparing cabbage

For pickling, medium-late and late varieties of vegetables are bought or planted in the garden.

Most Popular:

GAKO 741. Medium late variety. The heads of cabbage are flat-round in shape, weighing up to 3 kg. Purple-gray leaves with a waxy coating. The taste is pungent with a slight bitterness, which disappears during long-term storage. Cabbage stays well until spring.
Benefit F1 . Mid-season hybrid with good taste. Resistant to crop diseases. Round-shaped heads of cabbage grow up to 2.5 kg. The leaves are red-violet.
Rodima F1. Late-ripening Dutch hybrid, suitable for long-term storage and processing. Large dark red heads of cabbage grow up to 4 kg. Juicy, crispy leaves stay fresh for a long time.
Firebird. Mid-season variety. The dense heads of cabbage have a short stalk, the leaves are bright red-violet in color and have a juicy, sweet taste.
Varna F1. Late hybrid of Japanese selection, resistant to drought. Dark red, elongated heads of cabbage grow up to 3 kg in weight. The taste of the leaves is excellent.

Basic recommendations:

For pickling, choose large, dense heads of cabbage.
Remove the top leaves. Inspect the vegetable for the presence of rotten places.
For chopping, use a wide knife or a special grater: this type of cabbage has thick and coarse leaves.
In order for the vegetable to release juice, it is not only crushed, but also crushed with a masher.

With sweet pepper

This preparation of red cabbage for the winter turns out tasty, aromatic and healthy. The composition is completely free of vinegar, which makes it safe for people with improper functioning of the digestive tract. The snack must be stored in a dark, cool room. For variety, you can include fresh celery stalks in the salad.

clean water - 1 l;
sugar - 1 glass;
onion - 0.2 kg;
cabbage - 1.5 kg;
red and yellow pepper pods - 1.2 kg;
rock salt - 3 tbsp;
dill seeds - 1.5 tsp.

We proceed as follows:

Rinse the cabbage forks, remove the top unedible leaves and the stalk. Chop into thin strips. Place in a large, spacious bowl, add seeds, salt and sugar. Mix thoroughly with lightly pressing movements and cover.
Peel the onion, chop into half rings, place in a separate bowl.
Wash the pepper, dip in boiling water and cook for 5 minutes. Carefully remove and remove the thin skin. Cut into 2 parts, remove seeds and stem, cut into slices.
Mix the prepared vegetables with cabbage and place in sterile containers. This must be done tightly so that there is no free space in the jars. Cover and sterilize for 20 minutes. Roll up or twist, turn over and cover. Leave until completely cool.

Red cabbage with sweet peppers

Storage conditions

To ensure that homemade preparations delight you for a long time, experienced housewives adhere to the following rules:

Pickled vegetables are sterilized and rolled to be stored in the apartment. The jars are placed in a cool, dark place, away from the heating system.
In a basement, pit or cellar at a temperature of 0...+5°C, the blanks are stored for up to a year.
In the apartment, cabbage is kept in the refrigerator, frozen without brine and left on a cold balcony or in the freezer.