Sweet and sour cabbage with citric acid. Instant pickled cabbage: recipe without vinegar

Pickled cabbage with lemon is incredibly tasty; recipes for pickling cabbage with vinegar and garlic are popular, and, of course, you can make a marinade with citric acid.

This is an excellent substitute for vinegar, which is also convenient to store dry and dilute with water in the right amount.

To pickle cabbage in citric acid, you need to know the proportions of its dilution.

For example, a solution similar to 70% vinegar essence will be obtained if 1 tablespoon of powder is diluted in 2 tbsp. spoons of water.

And 9% table vinegar will replace 1 tbsp. a spoonful of lemon crystals and 14 tablespoons of water.

1 level teaspoon contains 8 g of citric acid.

Pickled cabbage with lemon

• 1 medium head of cabbage
• 1 carrot
• 3-4 garlic cloves
• 1 liter of water
• 1 tbsp. spoon of sugar
• 2 tbsp. spoons of salt
• 1/3 teaspoon citric acid
• 3-4 bay leaves
• 8-10 black peppercorns

Recipe for pickled cabbage:

1. Chop the cabbage and grate the carrots.

2. Place peeled and chopped garlic and spices on the bottom of the jar, and then a mixture of cabbage and carrots.

3. Pour boiling marinade over it.

4. If you will eat the cabbage right away, then cover it with a nylon lid, let it cool and put it in the cold.

5. If you are preparing cabbage with citric acid for the winter, then you need to sterilize the jars in boiling water (sterilization time for liter jars is 15-20 minutes from boiling) and roll up the lids.

Sauerkraut soup

You can diversify your everyday menu with a simple sauerkraut soup. The availability of products is minimal: 1 kg of sauerkraut, 200 grams of bacon, 400 grams of smoked sausage. Put sauerkraut in the broth (per liter of water), fry the lard and sausage, then add it to the broth, saute the chopped onion with 100 grams of flour in 100 grams of margarine - add to the pan with the soup. Add salt, sugar, pepper, lemon juice to taste. Before serving, decorate with herbs and serve with sour cream. Enjoy your meal!

Preparing pickled cabbage with coriander

• 1 kg cabbage
• 1 carrot
• a few cloves of garlic
• 1 liter of water
• 2 tbsp. spoons of salt
• 3 tbsp. spoons of sugar
• 0.5 tsp citric acid
• 5-6 laurel leaves
• 1.5-2 teaspoons coriander seeds
• 4 tbsp. spoons of butter

How to pickle cabbage with citric acid and coriander:

1. Grind the shredded cabbage, adding a little salt, add grated carrots and compact tightly into jars, sprinkling with bay leaves and coriander.

2. Boil the marinade, pour over the cabbage and leave in a warm place for a day.

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3. Heat the oil in a frying pan and pour it into a jar. Store in a cool place.

Spicy, spicy cabbage

Spicy taste and spiciness - a combination of amazing taste. Cut a head of “fluffy” cabbage, that is, not dense, into 4 parts. Put it aside for a while. Prepare the “putty” - 1 kg of tomato, 3 large carrots, 4-5 medium-sized apples of sour varieties, 6 cloves of garlic, 20 grams of salt, 10 grams of black pepper, preferably ground, 50 ml of 9% vinegar. Grind all the ingredients through a meat grinder, add salt, pepper, and vinegar to a homogeneous mass. If you want to make it spicier, you can add 2 grams of red pepper, also ground. Take 4 chopped pieces of cabbage and coat each one with the resulting mixture, one leaf at a time. Place in a jar (3 liters). Fill with cold brine: per liter of water, 10 grams, 20 grams of sugar. Without closing the jar, let it steep for 2 days. Spicy spicy cabbage is ready. You can eat it or send it to a cold place for storage. Bon appetit!

Cabbage marinated with citric acid and curry

Ingredients for 1 kg of cabbage:

• 3 teaspoons salt
• 1 tbsp. spoon of sugar
• 2 teaspoons curry
• 1 teaspoon ground black pepper
• 0.5 tsp citric acid
• 2 tbsp. spoons of butter

How to prepare cabbage with lemon:

1. Chop the cabbage and squeeze it together with all the dry ingredients except citric acid to release the juice.

2. Dissolve the acid in 4 tablespoons of boiled water and pour into the cabbage along with the oil.

3. Mix well and put under pressure in a warm place for a day. Then keep in the cold until ready, without removing the load, stirring occasionally.

Note to the hostess

• Autumn varieties are suitable for “quick” preparations and salads. They produce more juice, are more tender and sweeter than winter cabbage varieties. Winter varieties are more suitable for storage.
• It is better to salt cabbage preparations with coarse table salt. Fine or iodized salt will not work - the vegetables will be soft and tasteless.
• During fermentation, foam appears on top. It needs to be removed periodically. Cabbage should not be kept at room temperature for long. It peroxides quickly. The taste of the product deteriorates.
• It is better to ferment or pickle cabbage under pressure. To do this, you can place a plastic bag with water or two branches under the neck crosswise in a jar.
• You can simply serve cabbage with butter, or you can make a salad by adding whatever you want! Very tasty, for example, with apple and green onions.

Spicy cabbage with pepper and citric acid

• 1 medium fork cabbage
• 2 carrots
• small head of garlic
• hot pepper pod
• 3 dill umbrellas
• 80 ml each of water and vegetable oil
• 1 tbsp. spoon of salt
• 80 g sugar
• 1/3 tbsp. spoons of citric acid

How to make cabbage in lemon marinade:

1. Mix chopped cabbage, garlic, pepper rings and grated carrots, dill umbrellas.

2. Cook the marinade, add citric acid to it and pour it over the vegetables.

3. Mix well and let cool under pressure. After a day you can eat.

Sauerkraut in its own juice (snack bar)

We clean our main ingredient, wash it - cut it with a knife or a special shredder - again, the mass is 2 kilograms, medium-sized carrots - 4 pcs., cut into strips. Add 15 grams of salt, peppercorns - 10-15 pcs., allspice - 15 pcs., grind a few bay leaves in your hands over the cabbage. Mix the entire shredded mass and put it in a bowl, it is better to take a plastic container or one that will not oxidize, take a smaller lid relative to our bowl and press it down, put pressure on it. Leave until the cabbage begins to float in the juice, which will release in a few hours.

After a day, transfer the cabbage to a jar, cover it with a lid, and store it in a cellar or basement. Bon appetit!

Cabbage preparation with beets and carrots

• large head of cabbage
• 2 carrots
• 1 beet
• 3 sweet peppers of different colors
• head of garlic
• 1.5 liters of water
• 1 table. spoon of citric acid
• 1 table. spoon of sugar
• salt to taste
• greens, black pepper

How to cook cabbage with citric acid:

1. Chop cabbage forks, cut carrots and beets into circles, pepper into strips, finely chop garlic and herbs.

2. Place vegetables in a jar in layers, adding herbs, garlic and peppercorns.

3. Boil the marinade, cool it until warm and pour over the workpiece.

4. Leave in a warm place, placing a weight on top for three days. Store in the refrigerator.

How to prepare cucumbers for pickle sauce

Cabbage pellets: 2 recipes

Storing sauerkraut in jars for the winter

Well, thank you. I love pickled cabbage, but vinegar... And here it’s a completely different matter!

How delicious pickled cabbage is! Sweet or sour, hot with pepper or pink with beets, it is appropriate as a holiday appetizer, good for lunch or dinner. It is served with meat dishes as a side dish and perfectly complements potatoes in any form. The addition of vinegar gives this dish a sour taste. But not everyone can use it. An excellent solution is to replace vinegar with citric acid. The taste of this pickled vegetable with citric acid is no worse, and the preparation is also stored well.

Note to the hostess

• Autumn varieties are suitable for “quick” preparations and salads. They produce more juice, are more tender and sweeter than winter cabbage varieties. Winter varieties are more suitable for storage.
• It is better to salt cabbage preparations with coarse table salt. Fine or iodized salt will not work - the vegetables will be soft and tasteless.
• During fermentation, foam appears on top. It needs to be removed periodically. Cabbage should not be kept at room temperature for long. It peroxides quickly. The taste of the product deteriorates.
• It is better to ferment or pickle cabbage under pressure. To do this, you can place a plastic bag with water or two branches under the neck crosswise in a jar.
• You can simply serve cabbage with butter, or you can make a salad by adding whatever you want! Very tasty, for example, with apple and green onions.

Properties of citric acid

In nature, it is found in many vegetables and fruits. But it is not extracted from them on an industrial scale; it would be too expensive. Synthetic citric acid, known to us as food additive E-330, is obtained through the process of biosynthesis from sugar or sugar-containing substances. Molds of the Aspergillusniger strain help in this process. Its white crystals are widely used in the food industry and home cooking. Most doctors insist that this product is harmless to humans when used correctly. But everything is good in moderation, so it should be used with caution and within reasonable limits.

Tips and tricks

1. The stalk is always cut from cabbage. Otherwise the snack will turn out bitter.
2. Marinate only in glass or ceramic containers. A metal surface will oxidize the vegetable and spoil the taste.
3. White cabbage can be replaced with red cabbage. When fresh, it is somewhat harsh, but thanks to the marinade it quickly becomes tender and soft.
4. In cold brine, cabbage will marinate much longer, but will remain juicier and crispier. Hot pouring significantly reduces the preparation time, but the vegetable becomes softer.
5. Carrots or beets will add beauty to pickled cabbage if you grate them on a Korean salad grater.
6. It is recommended to use vinegar in any recipe. If you don’t like the flavor of the regular one, you can replace it with apple. It has a milder taste and smell.
7. Pickled cabbage loves sugar; it is always added more than salt.
8. To improve the taste, you can add hot and white pepper, herbs, cinnamon or ginger to the marinade.

By following the recommendations and proportions indicated in the recipes, you will be able to please your family with a delicious, crispy snack in a short time.

Category: Dishes with vegetables, Snacks, COOKING | Tags: Cabbage |

How to properly replace vinegar with citric acid

Most pickled cabbage recipes call for vinegar. In order not to spoil the workpiece, the amount of citric acid must be calculated correctly.

• If you decide to prepare a solution similar to 70% acetic acid, known as vinegar essence, you will need to dissolve 1 tbsp. spoon of dry product in 2 tbsp. spoons of water. We will get approximately 3 tbsp. spoons of acidic solution.
• To prepare a solution similar to 9% table vinegar, dissolve 1 tbsp. a spoonful of citric acid crystals in 14 tbsp. spoons of water.

Knowing these proportions, you can prepare pickled cabbage both for the winter and for quick cooking according to any recipe. By the way, 1 teaspoon without top contains 8 g of this product.

Cabbage marinated with citric acid

Sauerkraut is tasty and healthy, but the fermentation process takes time; there is often nowhere to store a lot of fermented cabbage. It’s easier to marinate in small portions and store in the refrigerator. Cabbage marinated according to this recipe is ready the next day.

Fast

For 2 kg of cabbage heads you need:

• a couple of carrots;
• a small head of garlic;
• marinade from a liter of water, 2 tbsp. spoons of salt, 3 tbsp. spoons of sugar, 4 tbsp. spoons of vegetable oil and 1.5 teaspoons of citric acid.

Mix shredded cabbage with grated carrots, chopped garlic, and place in a jar. Pour in hot marinade prepared from all ingredients. It needs to be boiled for a couple of minutes. If desired, you can add sweet peppers or cranberries to the preparation. Store product refrigerated.

In the following recipe, spices are added to the marinade, which radically changes its taste, making the final product aromatic and very tasty. This pickled cabbage is prepared both for direct consumption and for the winter.

Spiced

For medium sized cabbage forks you will need:

• 1 carrot;
• 3-4 garlic cloves;
• marinade from a liter of water, tbsp. spoons of sugar, 2 tbsp. spoons of salt, 1/3 teaspoon of lemon;
• 3-4 bay leaves, a dozen black peppercorns.

There are no restrictions on the method of cutting products. You can shred the cabbage traditionally or cut it into checkers, grate the carrots on any grater, except for a very fine grater, or cut it into slices.

We place the peeled garlic with spices on the bottom of the jar, fill it almost to the top with a mixture of vegetables, pour boiling marinade, which we prepare from all the given ingredients. The marinade should be allowed to simmer for about 10 minutes. Further actions depend on whether the cabbage is eaten immediately or left for the winter. In the first case, it is enough to cover it with a plastic lid and put it in the cold. In the second, the jars need to be hermetically sealed.

Sterilization time for liter jars is about 15 minutes.

Everyone knows how a small addition of coriander changes the taste of bread. If you cook pickled cabbage with it, the result will be unexpectedly pleasant.

Sauerkraut “Pelustka”

For those who like something spicy, this next recipe is for you. Cabbage weighing 2 kilograms, cut into 8 parts, without the stalk, 1 beet and 1 carrot cut into thin circles. Place cabbage with beets and carrots, add 6-8 cloves of garlic. Preparation of brine - we need: salt (25 grams); sugar (150 grams); vinegar (9% - 100 ml); sunflower seed oil (100 ml). Pour warm brine (400 C) over the cabbage, place under pressure at room temperature for two days, after two days the cabbage is ready for consumption or storage, close with a lid and refrigerate. Bon appetit!