Instant cabbage - very tasty (20 recipes)

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The topic of our meeting is very quick-cooking cabbage. One of the national dishes of Russian cuisine is sauerkraut. When lactic acid fermentation occurs, cabbage dishes become especially beneficial for nutrition. In addition to being a tasty snack, consuming a fermented product improves digestion and normalizes the microflora of the gastrointestinal tract. One type of pickling is shredded cabbage, which quickly reaches its readiness when using a vinegar marinade. The short fermentation period and unusual taste made this dish popular. And the addition of special ingredients to recipes increased the number of its adherents.

Plus, there are a lot of simple recipes on how to quickly prepare cabbage salads. You will learn how to ferment, salt and pickle cabbage. Bonus – recipe for spicy Korean salad and Greek “Pkhali” at the end of the article.

Instant cabbage (ready in 24 hours)

It happens that you need to prepare a delicious snack very quickly. And there are suitable recipes. In just a few minutes you will prepare the ingredients and put the cabbage to pickle. In just 24 hours, a delicious crispy snack will be on the table - both a salad and a side dish for barbecue.

Recipe with ginger (hot pickle)

The moderately sharp and piquant taste of ginger will add unique notes to the finished product. For a separate flavor tone and unique sweetness, add bell pepper to the color scheme of the salty salad.

A set of ingredients for this recipe:

1 head of cabbage;
70 g ginger root;
2 bell red peppers;
200 g carrots;
4 cloves of garlic;

Preparation:

Washed and peeled vegetables are finely cut into strips. The ginger is cut into slices using a vegetable cutter.

The resulting cuts are placed in a container where they are mixed evenly.

Add to 1.5 liters of water:

salt – 3 tbsp. l.;
sugar – 5 tbsp. l.;
ground black pepper – 0.5 tsp.

The resulting brine is boiled for 4-5 minutes, after which the fire is turned off, 100 ml of vinegar is added to the liquid and mixed thoroughly.

Vegetables are covered with hot marinade until completely immersed.

A pressure is placed on top of the cabbage until it cools.

The prepared product is kept for 24 hours before use. Shelf life in the refrigerator is one month.

With grapes (honey pickle)

The appetizer is wonderful without exaggeration. You can cook cabbage with grapes all year round. Clarification: the recipe uses fresh basil. This is not an accident. With basil, the appetizer turns into an extraordinary dish.

What to take for the recipe:

white cabbage – 2 kg;
grapes – 1 kg;
carrots – 200 g;
basil – 100 g;
water – 1 l;
salt – 15 g;
honey – 100 grams.

Step-by-step cooking recipe:

Cabbage and carrots are chopped into thin strips. Basil is finely chopped.
Sliced cabbage and carrots are placed in jars, sandwiched with grapes and basil.
The marinade is being prepared. Water is added and mixed with honey. Bring to a boil. Poured into jars.
The jars are placed in a cup and covered with gauze. Leave at room temperature for 24 hours.

Dish with horseradish and garlic

Day-old cabbage, which requires garlic and horseradish to prepare, is served in small portions as a savory appetizer. Use fresh horseradish root. Horseradish is scrolled through a meat grinder. To prevent burning your eyes and nasopharynx, a plastic bag is secured to the meat grinder with an elastic band. The finished mixture goes straight into the bag.

The brine is prepared standard with seasonings and vinegar, and for the filling you use:

2 kg head of cabbage;
1 PC. large carrots;
1 bunch of dill;
a bunch of parsley;
5 cloves of garlic;
2-3 tbsp. l. grated horseradish.

The recipe is simple:

Finely chopped greens and shredded cabbage are mixed with carrots, chopped on a coarse grater.
They add garlic mashed in a garlic press and grated horseradish.
The slices are placed in a large container of 5-6 liters and 1 liter of hot brine is poured.
Infuse for a day at room temperature. This pickling can be stored in the refrigerator for a long time and has a sharp, unusual taste.

With beets, peppers and dill (recipe for 1 kg of cabbage)

Cabbage with beets turns out a pleasant pink color. It’s easy to take out a jar, season the salad with vegetable oil and serve. To bring the recipe to life, you will need a little effort and 24 hours of exposure.

Compound:

white cabbage – 1 kg;
bitter capsicum – 5 g;
garlic cloves – 10 g;
dill greens – 10-15 g;
beets – 1 pc.;
carrots – 1 pc.

For brine, take 1 tablespoon of coarse table salt per 1 liter of water.

Cooking steps:

The cabbage is peeled and cut into large pieces. Places in an enamel pan or bucket.
Beets and carrots are chopped or grated. Added to cabbage. Garlic and finely chopped dill are also introduced here through a press. Everything gets mixed up. Filled with brine. Quickly, do you agree?
Cover with gauze. Keep for 24 hours at room temperature until done. Then it is stored in the refrigerator.

Rules for choosing a pan for salting

Wooden barrels and tubs have always been considered the ideal container for preparing pickles. But in urban conditions it is much more convenient and practical to use enamel dishes - a saucepan or bucket.

If you need to pickle a test batch while testing a new recipe, it is better to choose a small container. This will allow you to quickly evaluate the result and further experiment with components and proportions. When the ideal ratio of products is found, you can use a larger pan.

Attention! The enamel inside the pan should not have any defects: chips, scratches.

Is it possible to salt cabbage in an aluminum pan?

Active chemical processes take place inside the container with pickled cabbage, releasing a large amount of lactate. And since aluminum, pure or in alloys, tends to quickly react with any alkalis and acids, the use of utensils made of this metal in this case is extremely undesirable.

In addition to the fact that as a result of the interaction of aluminum with fermentation products, substances harmful to the body are formed, the appearance and taste of pickled cabbage quickly deteriorate. It darkens and acquires an unpleasant aftertaste.

Crispy and juicy cabbage in a 3 liter jar (winter recipes)

As soon as the first fresh vegetables appear in gardens and markets, the question of winter preparations arises. Recipes for crispy and juicy cabbage in a 3-liter jar will come in handy.

Pickled red cabbage - quick and tasty

Red cabbage for the winter - a variety of menu and precious vitamins for the whole family. The appearance of Pickled Red Cabbage with Peppers and Cauliflower resembles a rainbow. This is such a multi-colored and aromatic snack.

What to take for the recipe:

red cabbage;
cauliflower;
Bulgarian pepper.

For the marinade you will need (per 1 liter):

salt – 25 g;
sugar – 20 g;
citric acid – 2-3 grams.

Cooking steps:

Vegetables are peeled and washed. Cauliflower is disassembled into inflorescences. The red cabbage is shredded. Bell pepper is cut into thin circles or slices.
Don't want your cauliflower to brown? Blanch it in boiling salted water for 4-5 minutes.
The vegetables are mixed. The vegetable mass is laid out in sterilized jars. Fill with marinade. For the marinade, mix the ingredients from the list (“For the marinade”) and bring to a boil.
Additionally, jars are sterilized at a temperature of 90˚C. For half liter bottles, 20 minutes is enough, for 1-2 liter bottles, 25-30 minutes. Then the jars are tightly rolled up with lids. Keep on the table until it cools. Then they are stored in a cool place.

Cooking spicy cabbage with pepper, cloves and cinnamon

This recipe makes the cabbage spicy and aromatic. An interesting appetizer for potatoes, meat or baked chicken. Worth trying and evaluating.

The main ingredient is white cabbage. In addition to this, you will need products for marinade for one 3 liter jar:

bay leaf – 3 pcs.;
black peppercorns – 15 pcs.;
pod of red hot pepper – 0.5-1 pcs. (taste);
ground cinnamon - on the tip of a knife;
carnation inflorescences – 15 pcs.

For every liter of water take 50 grams of salt and 50 grams of sugar. Plus, for each 3-liter jar, take 3 teaspoons of acetic acid 70%.

Cooking step by step:

Cabbage is cut into large pieces. Size approximately 5x5 cm. It is not compacted tightly into a 3 liter jar. In addition to the cabbage, 1.2 liters of marinade should fit into the jar.
Mix the ingredients for the marinade in a saucepan. Bring to a boil.
Vinegar is poured into the jar - 3 tsp. Add marinade to the neck of the jar. Immediately roll up the lid. Place upside down until cool. Serve a delicious appetizer with chopped green onions or dill.

Salted cabbage with carrots and apples

Salted cabbage with carrots and apples is a simple recipe. The set of ingredients is minimal, cooking time is limited to 30-40 minutes.

Compound:

cabbage – 2 kg;
apples – 1 kg;
carrots – 1 kg.

For saline solution - 40 grams of sugar and salt per liter of water.

How to cook correctly:

The cabbage is chopped or shredded. Carrots and apples are grated through a grater.
Vegetables and fruits are mixed. Pack tightly into jars. It is convenient to use 0.5 liter containers.
Water with sugar and salt is brought to a boil. Fills jars to the brim.
The jars are covered with lids. Sterilization takes 10-12 minutes for a 0.5 liter jar, 15 minutes for a liter jar.
Roll up tightly with lids. Cooling down.

Useful tips

Everyone makes cabbage for the winter in their own way, and they also add salt according to their own taste, but if you oversalt it, just let the dish sour longer. The more it ferments, the less salty it will become.
If you want to speed up the pickling process, add table, wine, grape or apple cider vinegar. Everything will work out much faster, but such cabbage can no longer be called salted or pickled. We usually call cabbage cooked with vinegar pickled.
Store pickles at temperatures from 0 to +6 degrees. If the temperature is lower, the cabbage will freeze and become soft; if it is higher, it will sour and spoil. It is best to store it in the cellar in a wooden barrel, in the refrigerator or on a covered balcony.
The container for pickling must be washed with soda for complete disinfection. It is better to use glass, wooden or enamel dishes; pickles cannot be made in aluminum or plastic.
Our grandmothers strictly observed the salting time. It was believed that salting could only be done on the waxing moon on Wednesday, Friday and Saturday. This is not relevant for us, but who knows, maybe it’s worth listening?
Do not use the stalk for pickling; all harmful substances accumulate in it, so it is better to throw it away altogether.
If you put a lot of carrots in cabbage, it will become sweet. Adjust the amount of additives according to your preferences. I love carrots very much, so I put a lot of them in pickles.
Sauerkraut differs from salted cabbage only in the fermentation time and the amount of salt. We ferment the salted one in a warm place for 2 to 7 days, and cook the pickled one for 7-10 days until the gases and foam completely disappear.

Sauerkraut with apples and cranberries

Instant cabbage in brine with this combination is unusually tasty. Just don’t prepare the snack in large quantities. It is better to marinate fresh ingredients each time. When stored for more than 2 weeks, the color darkens and the taste becomes less vibrant.

For marinating you will need:

white cabbage – 4 kg;
green apples – 5 pcs.;
large cranberries - 1 tbsp.;
salt – 60 g;
granulated sugar – 250 g.

For quick cooking:

The cabbage is cut into thin shavings using a vegetable slicer. Thick veins are not used. Cabbage shavings are sprinkled with salt. Grind with hands until juice is released.
Peel the apples with a vegetable peeler. The core is removed with a knife and the pulp is cut into slices.
The cranberries are washed. Undamaged berries are selected.
A cabbage layer is lined in a ceramic or glass dish. Apple slices sprinkled with cranberries are placed on it.
Layers alternate until the prepared components are placed. As the products are stacked, they are compacted with a spatula. The cabbage layer is the top one and is pressed down with a weight.
Leave the container with the snack at room temperature for 3 days. Holes are made daily with a stick to release carbon dioxide. After 3 days, the resulting juice is poured into a saucepan.
Add 1 glass of sugar to the juice. The juice is brought to a boil. The cooled brine is poured back into the salad. Place in a cool place for 2 days. Cranberry sourness emphasizes the sweet taste of a mix of apples and cabbage straws.

Terms and conditions of storage

The main condition for storing pickled cabbage is cold. At room temperature it will quickly turn sour as the fermentation process continues. In private homes, a cellar is traditionally used to store pickles, and in urban environments, a refrigerator or a glassed-in loggia is used, where the temperature remains stable at 0 to 3° C. In such cool conditions, well-pickled cabbage in a pan can remain fresh for at least 1 month.

A more reliable way is to freeze the product. In this form it can be stored all winter. The disadvantage of this method is that under the influence of low temperatures, some of the beneficial substances are quickly destroyed, but this does not affect the taste in any way. The main thing is to prevent re-freezing by eating the snack immediately after thawing. In order not to chop off frozen cabbage with a knife every time, it can be divided into portioned bags of any convenient size and defrosted as needed.

Important! The presence of brine helps preserve vitamin C in cabbage, so in no case should you drain it during storage.

Very quick homemade pickled cabbage

Pickled cabbage is always a triumph of taste and benefits. It’s very tasty and quick to take the jar out of the refrigerator and put it in a salad bowl. Here's a fragrant appetizer for a holiday or an ordinary dinner. Cabbage soup and solyanka are prepared with pickled cabbage. Instant recipes won't waste your precious time. A few minutes spent in the kitchen will fully reveal your culinary talent.

Cabbage sourdough with apples (sweet and sour taste)

The use of sour and sweet and sour apple varieties gives the cabbage brine an additional flavor. The pulp of the fruit, aged in marinade in combination with crispy cabbage leaves, leaves a pleasant aftertaste.

Product set:

large apples, sour or sweet and sour – 5-6 pcs.;
white cabbage – 2 kg;
carrots – 6 pcs.;
sugar – 125 g;
table salt – 1 tbsp. l.;
sunflower oil - 150 g;
water – 1 l;
vinegar – 60 ml.

Prepare pickled cabbage with apples according to the following sequence:

Peeled apples and carrots are grated. The cabbage is chopped into strips. Everything is thoroughly mixed and packed tightly into a 3 liter jar.
The marinade of water, salt, sugar and vegetable oil is brought to a boil. Vinegar is introduced. Stirs. Hot marinade is poured into the cabbage in a jar. After cooling, the workpiece is put into the refrigerator for 12 hours.

Marinade with vegetable oil

One of the ingredients of the snack is vegetable oil. Oil allows you to use cooked cabbage as a separate dish. To prepare a quick snack, you need the following ingredients:

carrots – 4 pcs.;
cabbage forks - 1 pc.;
black pepper – 50 peas;
garlic – 4 cloves;
sugar – 2 tbsp;
salt – 4 tbsp. l.;
vinegar essence 70% - 4 tbsp. l.

These proportions are for 10 servings. Amount of products per 3 liters of brine.

The recipe will take 1 hour. Preparation steps:

Cabbage and carrots are cut into cubes. Pepper and garlic are placed at the bottom of the jar.
Boiled water at room temperature is poured into the jar. After this, the water is poured into the container. In this way, the amount of liquid for the marinade is determined.
Salt and sugar are added and the water boils.
The boiled brine is removed from the stove. Vinegar and oil are poured there. The hot marinade is poured into a jar. An oil that has a sunflower scent is suitable for this recipe.

With tomatoes

Lightly salted tomatoes with cabbage are used as a vegetable side dish for meat and fish dishes. A good seasoning for boiled potatoes. Cabbage is cooked with vinegar, in its own juice. By observing the proportions, the recipe can be used for different quantities of the finished product.

Components calculated for 1 liter jar:

tomatoes – 4 pcs.;
cabbage – 0.5 kg;
bell pepper – 1 pc.;
medium carrots – 1 pc.;
onion – 1 pc.;
bay leaf – 4 pcs.;
coriander – 0.5 tsp;
salt – 1 tsp;
sugar – 20 g;
vinegar – 10-15 ml;
sunflower oil – 20 g.

Prepared in the following sequence:

Lightly salt and mash the shredded cabbage and carrots. Bell peppers are cut into strips, and onions are cut into half rings. Tomatoes are cut into rings.
Vegetables prepared in this way are mixed in one bowl. Salt and sugar are also poured in there. Coriander, vinegar and vegetable oil are added to the cup. The mixture is thoroughly mixed.
Cabbage is placed in layers in a dry jar. Between them are tomato rings, 1 bay leaf each.
The jar is hermetically sealed with a lid. Place in the refrigerator for 3 days. After 72 hours, a quick, interesting appetizer for any meal is ready.

A variation of cooking with apple cider vinegar

Queen Cleopatra drank apple cider vinegar and water on an empty stomach. The solution helps speed up metabolism. It also improves the taste of dishes prepared with it.

Cabbage with apple cider vinegar is prepared as follows:

In an enamel bowl, thin cabbage straws with coarsely grated carrots are kneaded with your hands. Until juice forms. Let it sit while the marinade is being prepared.
For the marinade, take 700 ml of water. Added: salt, sugar, sunflower oil. The pan is placed on the fire. The mixture is brought to a boil, after which apple cider vinegar is added. The container is removed from the heat.
Cabbage and carrots are covered with hot marinade. A plate of smaller diameter is placed on top, and pressure is installed. For complete cooking, it is enough to wait 6 hours. During this time, the snack will cool down and put in the refrigerator.

This dish includes:

white cabbage – 2 kg;
carrots – 2 pcs.;
table salt – 4 tsp;
granulated sugar – 100 g;
water – 700 ml;
apple cider vinegar – 100 g;
vegetable oil – 1 tbsp.

It is advisable to cool before serving. This will improve the taste of the snack.

Combination of cabbage and turmeric

Bright yellow powder from the herbaceous ginger plant - turmeric. The spice will change the color and taste of the cabbage snack.

Products for shredding:

1 kg cabbage;
1 carrot;
1 clove of garlic;
1 bell pepper;
50 mg refined oil;
1 tsp. turmeric;
5 pieces. carnations;
1 tsp. allspice;
4 laurel leaves.

Ingredients for brine:

water – 0.7 l;
9% vinegar – 100 ml;
granulated sugar – 100 g;
salt – 45 g.

Before pickling, vegetables are washed and peeled. Further preparation:

Cabbage is cut into large pieces. Carrots are grated on a Korean grater. The pepper is cut into even strips. The garlic is not crushed, it is crushed into thin slices.
The cuttings are mixed. Cloves, laurel and allspice are added. Oil is poured on top and turmeric is added.
Salt, sugar, vinegar are added to the water. The boiling brine is immediately poured into the cabbage. The instant snack is ready in 24 hours.

White cabbage and prune salad

A simple, delicious salad is the main dish for a summer holiday. It’s great to include salad in your diet menu as a snack or side dish.

What to take for the recipe:

cabbage – 400 g;
prunes – 100 g (pitted);
carrots – 1 medium;
lemon juice - from 1 fruit;
sugar - a pinch;
salt - to taste.

How to cook quickly:

Fresh cabbage is cut into small strips. Sprinkled with sugar and salt. It is crushed to form juice. Place on a sieve. The juice flows down.
Prunes are poured with hot water. Leave for 15 minutes. Washed out. Sliced.
The carrots are grated through a grater.
Cabbage is combined with prunes and carrots. Dressed with lemon juice. Stirs.

White cabbage with cucumber and radish

Vegetable salad in spring and summer is not just budget food. Free. With fresh greenhouse cucumbers and radishes, cabbage makes a delicious appetizer.

Compound:

white cabbage - half a small fork;
cucumber – 1 pc.;
radishes – 5-6 pcs.;
apple – medium;
green onions – 3-4 arrows;
garlic – 1 clove;
mayonnaise - for dressing;
sugar - a pinch;
salt - to taste.

Preparation steps:

The cabbage is shredded. Radishes and cucumbers are cut into strips. The apple pulp is also crushed. Garlic is pressed through a press. Green onions are finely chopped.
All the cuttings are mixed in a large bowl. Dressed with mayonnaise, sugar, salt. Stirs. The salad is served to the table right away.

Korean cabbage in large pieces (new recipe) - very tasty

Pickled cabbage is a quick and easy appetizer. The Korean recipe involves the use of seasonings and spices. Collect them in a mortar and pound. Or take a ready-made spice mix “For Korean salads”.

Compound:

white cabbage – 1 head;
carrots – 3-4 pcs.;
heads of garlic – 2 pcs.;
ground pepper - black and red to taste;
sugar - half a glass;
vinegar 9% - half a glass;
salt – 2 tbsp. l.;
sunflower oil - half a glass.

How to cook:

Cabbage is cut into large pieces. The head of cabbage is divided into 2 parts. Each part is cut into halves. Then each half into another 4-5 parts. The slices are placed tightly in an enamel pan.
Carrots are passed through a grater. Place a second layer on top of the cabbage in the pan.
Top with a generous sprinkle of ground black and red pepper.
The next layer is garlic. The teeth are cut into slices and placed in the top layer. Your saucepan does not allow you to lay out all the ingredients in 4 layers? Repeat layers again. The fifth layer will be cabbage again. Next - according to the list (carrots, ground pepper, garlic).
For the marinade, mix a liter of water with vinegar, salt and oil. Bring to a boil. Pours into cutting vegetables.
There is oppression at the top. The salad remains to infuse for 2 days. After this time, the awesome cabbage is ready to eat. For storage, it is convenient to put the salad in jars and store in the refrigerator.

Benefits of cabbage

Cabbage contains sulfur, iron, calcium, chlorine, phosphorus, iodine, zinc, molybdenum, and cobalt. In addition, there are several B vitamins, a slightly smaller ratio of vitamins K, PP and a maximum of vitamin C. In 1942, an American scientist discovered that cabbage juice contains the substance S-methylmethionine (vitamin U), which heals ulcers.

When eaten regularly, the vegetable helps fight vitamin deficiency, reduces nervous excitability and stress levels, and has a beneficial effect on the digestion process. During the pickling process, vitamin C is preserved for a long time and therefore helps fight colds during the winter season. The beneficial properties of cabbage also have a beneficial effect on people with coronary heart disease, kidney problems and constant constipation.

But, like all products, pickled cabbage has side effects. People with high blood pressure and those with high acidity levels should eat it with caution. Since the product is rich in fiber, it can cause flatulence.

Cooking sweet cabbage "Provencal" in 2 hours - you'll lick your fingers

Sweet cabbage "Provencal" will be ready as soon as the marinade has cooled. A delicious juicy salad will delight you and your guests. The taste is to die for!

Compound:

cabbage – 2-3 kg;
carrots – 2 pcs.;
head of garlic – 1 pc.;
water – 1 liter;
salt – 2 tbsp. l.;
sugar – 200 g;
vinegar 9% - 125 ml;
vegetable oil – 170 ml.

Cooking step by step:

The cabbage is finely shredded into an enamel bowl. Carrots rub here too. Garlic is passed through a press. The mixture is stirred.
The marinade is being prepared. Water and sugar are mixed. It gets salty. Oil and vinegar are added. Bring to a boil.
The marinade is poured evenly into the cabbage.
Oppression is put in place. After 2 hours, the salad is ready to eat. Quick and easy, isn't it?

Pickling cabbage with cold tap water

For a three-liter jar:

Cabbage - 2 and a half kg
Carrots – 1 large
Salt – 2 tbsp.

Chop the cabbage into long, thin strips. Grind the carrots on a grater. Stir, but do not knead - it should not release juice. Place the vegetable stock in the jar and press down a little. There's salt there.

Pour cold water (you can straight from the tap if you are sure of its quality, but it’s better to filter it) over the cabbage. Move it a little with a long stick so that the water reaches the bottom and the top part is under water.

Place the jar in a bowl to collect vegetable juice. Leave in a warm place for 2 days. Return any juice that spills out to the jar. Periodically pierce the cabbage to the bottom with a stick to release excess air.

After the allotted time has passed, taste it. If you like it, then put it in the refrigerator. And if there is no usual acid, let it sit for another day (this is the maximum).

Housewife tip: For long-term and high-quality storage, make sure that all the cabbage is covered with brine. This will help prevent mold from appearing on the surface.

Watch the video.

Spicy cauliflower - the best recipe at home

Spicy, delicious cauliflower is a must have on your holiday table. The snack will go with a bang! Read the best recipe and repeat it in your kitchen step by step.

Compound:

cauliflower – 1 kg;
carrots - 2 medium root vegetables;
garlic cloves – 5 pcs.;
water – 1 liter;
sugar – 1 tbsp. l.;
salt – 2 tbsp. l.;
vinegar 9% - 100 ml;
vegetable oil – 50 ml;
ready-made seasoning for Korean salads – 1 packet.

How to cook step by step:

Cauliflower is disassembled into small inflorescences. The carrots are grated through a Korean grater. Garlic is cut into circles.
Water is boiling in a saucepan. Cabbage is thrown into it and boils for 5 minutes. It is pulled out onto a sieve. All water should drain.
A hot marinade is being prepared. Water is mixed with salt and sugar. Vinegar and oil are added. Bring to a boil.
All the chopped vegetables are placed in a cup. Sprinkled with seasoning. Pour in hot marinade. Stirs. Leave at room temperature until cool. Keep in the refrigerator for 6 hours.

Classic pickling recipe

If you prefer traditional sauerkraut, we recommend using the recipe below. It has been tested in practice, and the salted preparation turns out spicy and crispy (Figure 5).

To pickle for the winter, you will need one and a half kilograms of cabbage itself (the weight is indicated without the stalk), 0.5 kg of carrots, 2 tablespoons of salt and a tablespoon of sugar.

The step-by-step pickling recipe looks like this:

We clean the heads from limp and damaged leaves, peel the carrots. We wash the vegetables with running water and finely chop them.
Mix carrots and cabbage in a large container, add salt and lightly grind so that the vegetables release their juice.
Place the vegetable mixture tightly in sterilized jars. In this case, it is better to lay the vegetables in layers, compacting each one tightly. Now you just need to cover the jars with lids, place them in a large bowl and leave them to ferment for three days at room temperature.
The jars need to be checked daily: skim off any foam that has formed and pierce the mixture with a wooden stick or knife twice a day. If this is not done, gases will remain in the workpiece and it will acquire an unpleasant characteristic odor and taste.

Figure 5. Classic recipe for sauerkraut
After the preparation has fermented for three days in a warm place, it needs to be transferred to a cool room or put in the refrigerator. It is important that the vegetable mixture is covered with brine. If it is not enough, you can add a little cold boiled water to the jar. As soon as the brine becomes clear, the salad can be eaten. Typically this process takes two weeks.

Cabbage with beets in Georgian style (recipe without vinegar in Gurian style)

Salad with beets and white cabbage is considered one of the national dishes in Georgia. The appetizer has the original name “Pkhali”. Traditionally, it is prepared without vinegar, with lemon and pomegranate juice.

Compound:

white cabbage forks - 1 medium;
onion – 1 pc.;
peeled walnut kernels - 1 tbsp.;
lemon or pomegranate juice - 3 tbsp. l.;
parsley - a bunch;
adjika – 1 tsp;
salt - to taste.

Preparation steps:

The cabbage is shredded into thin strips. Fill the pan with cold water. Boil after boiling for 3-4 minutes. Reclines on the sieve. No decoction is required.
The cabbage is cooling. Mixed with chopped onion and parsley.
Seasoned with crushed nut kernels, pomegranate juice, and adjika. Adds salt.
The ingredients are mixed. Parsley sprigs and pomegranate seeds are used to decorate the appetizer.