The “Five Minutes” cabbage recipe is very simple and does not require much effort or a lot of free time. However, it does involve using vinegar to start the fermentation process. However, vinegar only complements the taste of pickled cabbage, giving it a pleasant sourness.
This preparation can be the basis for many salads and snacks. Pickled cabbage can also be served along with many dishes. Typically, it is used to complement meats, soups and sandwiches.
How to do it?
First of all, be very careful with 70% vinegar essence. Do not taste it under any circumstances!
Remove any browned or wilted leaves on the outside of the cabbage. Cut the head of cabbage into 6 pieces and remove the thick stems and stalks. Place the cut pieces in a large bowl or container, making sure they fit snugly together.
In a separate bowl, prepare the brine by mixing pre-boiled and cooled water, salt, sugar, vinegar essence, oil, bay leaf and pepper. Chop or crush the garlic cloves and distribute them evenly among the cabbage pieces. Pour the prepared brine over the vegetable stock.
Cover the cabbage with a lid or a large enough plate. This item must be large enough and dense. Now find something that can be used as a press and place it on top of the lid. Dumbbells are ideal for this.
As you can see, the process of preparing such cabbage takes about five minutes. After everything is done, keep the pickle under pressure at room temperature for 3 days. After this, the cabbage is ready to eat. Divide it into jars and put it in the refrigerator.
Very tasty cabbage
The finished product is used as an ingredient in salad or as an additive in soup. Spices give vegetables a pleasant aroma. Let's look at a step-by-step recipe for making pickled cabbage with vinegar.
Products:
- white cabbage - 2 kg;
- boiled water - 1 l;
- table salt - 60 g;
- granulated sugar - 60 g;
- vinegar essence - 25 ml;
- oil - 50 ml;
- laurel - 2 leaves;
- black peppercorns - 7 pcs.;
- garlic - 4 cloves.
So, the operating procedure is as follows:
- Peel the cabbage forks and remove unedible parts. Rinse well under running water. Cut the head of cabbage into 6 parts, remove the stalk. Place the chopped parts tightly in a separate container.
- Pour the required amount of boiled, cooled liquid into a saucepan. Add table salt, granulated sugar, acid, oil and seasonings. Stir until the bulk ingredients are completely dissolved.
- Remove the peel from the garlic cloves and cut into slices. Spread evenly over the entire surface onto the cabbage and pour in the prepared marinade.
- Cover and place the lid on top. Leave in this form for 3 days, after which the cabbage with vinegar and oil is ready to serve. Place in clean, sterile jars, seal tightly and refrigerate.
How to cook it?
As you can see, this is a recipe for “Pyatiminutki” sweet cabbage. Prepare the brine by mixing all ingredients with water. Cut the cabbage into 4 pieces and place in jars. Fill with brine and press with a press. Leave at room temperature for 3-5 days, then put in a jar and refrigerate. “Pyatiminutka” cabbage marinated in jars for the winter can be served as an appetizer or side dish.
Cold salting cabbage for the winter
The cold method of pickling in jars allows you to preserve a maximum of vitamins and minerals in the vegetable . How to cold salt cabbage? We offer several recipes.
In a jar with carrots
Ingredients:
- cabbage - 2 forks;
- carrots – 2 pcs.;
- salt – 100 g;
- caraway seeds – 20 g;
- black peppercorns – 1 handful;
- bay leaf – 2-3 pcs.
Procedure:
- Grind the heads of cabbage into long strips. Add salt (1 tbsp salt per 1 kg). Mix thoroughly and leave until the vegetable releases its juice.
- Grind the carrots and add to the cabbage.
- In a deep container, sprinkle chopped vegetables with spices.
- Wash the jar and pour boiling water over it. Tamp the vegetable mixture into it. Cover the jar with a nylon lid and leave in a warm room for 3 days.
- Small air bubbles indicate the beginning of fermentation.
When using a low-juice variety of cabbage, add a little boiled water with 1 tsp dissolved. salt. When 3 days have passed after fermentation is complete, put the jars in the refrigerator or cellar.
Five Minute Recipe
Ingredients:
- cabbage - 1 large head;
- carrots – 2 pcs.;
- water – 10 l;
- salt – 1 kg.
Procedure:
- Dissolve salt in water.
- Finely chop the head of cabbage, put it in a tank and fill it with saline solution. Leave for 5 minutes.
- Add carrots to the cabbage, mix, place in a deep container and press down with a weight.
- Release the air for 3 days, then put it into jars and close with nylon lids. Place the vegetables tightly so that the cabbage is in the brine.
If there is not enough brine, prepare it separately by dissolving 1 tbsp in 1 liter of water. l. salt and add to the container.
Take note:
How to pickle hot cabbage for the winter
Recipes for salted crispy cabbage in brine
Salting cabbage without brine and storing it
With beets
Ingredients:
- cabbage – 2.5 kg;
- beets – 1-2 pcs.;
- water – 1 l;
- salt – 1-2 tbsp. l.;
- sugar – 50 g.
Procedure:
- Remove the top leaves from the cabbage, dividing the head of cabbage into 4 parts. Cut each one lengthwise and then crosswise. You should get square pieces of equal sizes (about 3-5 cm).
- Grind the pre-peeled beets on a grater.
- Place some beets at the bottom of a 3 liter jar, and then fill the container with cabbage, distributing the remaining beets between the layers. Do not compact the vegetables, otherwise the vegetables will not turn out crispy.
- To prepare the brine, pour water into a saucepan, bring to a boil, dissolve salt and sugar.
- Pour hot brine into a jar of vegetables and cover with a lid.
- Place the jar in a deep container to drain excess liquid. Leave for 2-3 days.
- The formation of foam indicates the beginning of fermentation. To release accumulated gases, pierce the contents of the jar in several places with a wooden stick 2 times a day. Otherwise, the pickle will have an unpleasant odor and bitter taste.
- The product will be ready for use in 3-7 days.
Without vinegar for the winter
Ingredients:
- cabbage – 1 kg;
- carrots – 200 g;
- sweet pepper – 200 g;
- salt – 1 tbsp. l.;
- sugar – 2 tbsp. l.;
- water – 1 l.
Procedure:
- Prepare containers for pickling.
- Grind the cabbage and cut the pepper into strips.
- Combine all ingredients and place tightly in jars.
- Boil the brine, cool to 80°C, pour it over the vegetables.
- Cover the jars with plastic lids and then put them in the refrigerator.
- Serve pickled after 2 days.
Salting cabbage in cold tap water
Ingredients:
- cabbage – 1 head;
- carrots – 2 pcs.;
- water – 2 l;
- salt – 3 tbsp. l.;
- ground black pepper – 1 tsp;
- sugar – 120 g.
Procedure:
- Wash the cabbage, remove the top leaves, chop with a knife or shredder.
- Add grated carrots, mix and place in a 3 liter jar.
- Take 2 liters of tap water, add salt and pepper. Stir and then pour the brine over the vegetables.
Cooking process
Peel and wash the cabbage, cut it into six or eight wedges without removing the stem.
Place in a bowl, mix with chopped beets, parsley and cilantro, season with salt and red pepper. Add wine vinegar and hot water in equal quantities.
Cover the cabbage with a cloth, place a lid on top and leave the preparation in a warm place so that it can ferment. When the pickle is ready, store it in the refrigerator. Cabbage is served without beets and drizzled with vegetable oil.
A simple recipe for pickled cabbage in a food jar
Let's move on. To be honest, I can say with confidence that pickling or canning cabbage is a responsible matter. After all, you can add so many flavors that you will try new masterpieces every time.
This recipe is quick and very tasty, thanks to the fact that the cabbage here is placed in a liter jar and can be tasted after 24 hours.
Well, if you are not comfortable with such spices, then read the article below, in it you will find recipes for cabbage with other ingredients, such as apples or beets. I definitely recommend trying all these simple cooking methods. And choose your one and only. But I think this particular recipe will become your favorite. Is it so? Write your short review, leave your opinion.
We will need:
- White cabbage – 500 g
- Garlic - 3 cloves
- Coriander grains - 0.5 tbsp
- Carrots - 1 pc.
- Bay leaves - a couple of pieces.
For the marinade:
- Coarse rock salt - 1 tbsp
- Refined sunflower oil - 2 tbsp.
- Granulated sugar - 1.5 tbsp
- Citric acid - 0.5 tsp.
- Water - 0.5 l
Stages:
1. Start by rinsing the cabbage, and then shred it using a super grater, which can easily cope with this task. Usually such devices are found in any home. Do the same with carrots, you will get vegetable shavings. Press the garlic through a press or finely chop it with a kitchen knife. Combine all this in one bowl and squeeze well with your hands and stir until smooth.
2. Next, fill a liter jar with this vegetable preparation, and this should be done by lightly pressing on the mass. Just press down. After a gap of 2-3 cm, add coriander seeds (no need to grind them), then cabbage and carrots again, and so on. Once everything is laid out, add pepper and bay leaves on top.
3. Now you need to make hot brine. Add salt and sugar to boiling water, stir and simmer until the ingredients dissolve. Then add citric acid. She will dissolve in no time. Turn it off and run to fill the jar to the very top.
4. As you can see, the grains may float slightly to the surface, this is how it should be, the marinade will raise them. Cover with a plastic lid and leave to rest at home in a warm place, but not in the sun, for one day. It is possible to try and treat everyone after 12-16 hours.
5. But, truly, this ancient and wonderful recipe says that you need to soak such a delight for 24 hours, and then eat it, watering it with vegetable oil.
What are the benefits of naturally sauerkraut?
The above recipes involve the use of vinegar as a preservative. But can “Pyatiminutka” pickled cabbage be prepared without adding it? Of course yes. Natural fermentation is not only possible, but also healthier.
The healing qualities of sauerkraut have been described by American nutritionists. They claim that this was the first green vegetable that sailors took with them on long voyages. This is confirmed by historical data. Thus, Captain James Cook wrote in his memoirs that one serving of sauerkraut a day saved his crew from scurvy.
Indeed, this pickle can retain high levels of vitamin C for seven months, provided it is properly fermented and stored.
According to researchers, the history of sauerkraut goes back several thousand years. The Chinese workers who built the Great Wall of China were kept fit and strong by eating this vegetable. They ate this snack as a complement to rice and soy. In those days, sauerkraut could be made with caraway seeds, celery, dill and juniper berries, giving it a wonderful taste that was both sweet and sour. It is believed that the Chinese recipe for sauerkraut was brought to Europe by Genghis Khan. How to salt “Pyatiminutka” cabbage naturally?
Quick sauerkraut recipe
Traditionally, sauerkraut was made in wooden barrels. Nowadays, a small amount of it is usually prepared (5-10 kg), so it is good to use glass jars or ceramic pots as containers. Select good heads of cabbage without green leaves, cut them into strips and mix with salt (250 g salt for 10 kg cabbage). The “Five Minutes” cabbage recipe does not contain any ingredients.
Sprinkle the bottom of the prepared container with a light layer of flour, cover it with cabbage leaves, and then place as much of the chopped vegetable as possible. Cover the top with leaves. To add flavor and aroma to the finished dish, you can add sliced carrots, apples (Antonovka), lingonberries or cranberries to the cabbage. Place a wooden circle on top of the workpiece and press down with a clean stone. After a few days, the cabbage will begin to sour, and a layer of foam will appear on top. When the foam disappears, the product is ready for use.
During the fermentation process, regularly pierce the cabbage with a wooden stick to release gas. If mold or salt crystals appear during the fermentation process, carefully remove them.
Description of preparation:
As you probably already guessed, this “5-Minute” cabbage recipe has such a name because it only takes us a couple of minutes to do everything. For me, such cabbage is a real salvation, especially when a feast is planned, and what kind of holiday could there be without such a wonderful snack. Therefore, the day before the celebration, I make “5-Minutka” cabbage at home, and by the evening of the next day it is completely ready for use. And, I’ll tell you honestly, cabbage turns out great, guests are always delighted with it, this appetizer is one of the first to be sold on any holiday table.
How to do it?
Remove the wilted and green leaves from the cabbage heads. Bring water to a boil in a large saucepan, place the cabbage heads in the boiling water and blanch for two or three minutes.
Then remove the cabbage from the pan and place it on the table, stems down. Let it cool.
Peel the apples (sour Antonovka is recommended), remove the seeds and cut the pulp into thin slices. To prevent them from browning, cut them before stuffing the cabbage heads.
Place the apple slices between the cabbage leaves, then press the leaves closer together and tie with thick cotton thread. Place in a bowl and season each head with salt. Then cover the vegetables with large, whole cabbage leaves and leave to ferment in the refrigerator.
Sauerkraut with horseradish and honey
Additions such as horseradish and honey can give any dish a specific taste. To make this cabbage recipe, you will need the following:
- cabbage - 3 kg;
- horseradish - 100-150 grams;
- honey - ½ cup.
Use a knife to chop or shred the cabbage in a food processor. Add finely grated horseradish and honey and stir. Place the mixture tightly in a glass jar, cover with a clean cloth and place a weight on top. Leave for 3-5 days at room temperature. Store the finished pickles in a cool place.
