How to pickle red cabbage: is it possible to do this, and what recipes are there to quickly and tasty prepare this dish at home? Russian farmer

Differences from fermentation and pickling

Attention : There is no big difference between pickling and pickling. In both methods, salt creates the conditions for lactic acid fermentation. The difference is that, in fact, pickling is the first part of fermentation, but in it the process of lactic acid fermentation stops at the initial stage.

But there is a big difference between salting and marinating. Pickling is a method of canning that uses strong brine to preserve the product for a long time. When salting, foods continue to live in a special biosphere of enzymes and fungi, while in a marinade, all living things die. Thus, when salting, products retain their properties better .

Selection and preparation of ingredients

When starting to choose the most suitable head of cabbage, you should know that the optimal time for pickling is the beginning of October, when the cabbage heads of this type reach the desired degree of maturity. It is also worth paying attention to the absence of various damage, deformations or signs of rot on the vegetable. To make the finished product more soft, before starting cooking, it is recommended to either rub the leaves with salt or put them in boiling water for 5–10 minutes.

Did you know? According to Longo's dream book, pickling cabbage in a dream means the imminent fulfillment of a long-standing desire or dream in real life.

The benefits of salted red cabbage vegetables

Purple cabbage contains more vitamin A than regular cabbage (you can find out how red cabbage differs from white cabbage here). And by eating 200 g of this vegetable, you will provide your body with 89% of the daily requirement of vitamin C. It also contains much more fiber than the same cabbage. A large amount of anthocyanin, a natural antioxidant that fights cancer, normalizes the number of leukocytes in the blood, strengthens blood vessels, and prevents premature aging.

Cabbage also contains:

vitamins K, E, PP, group B;
phosphorus;
magnesium;
potassium;
calcium;
iodine;
copper;
silicon;
iron;
manganese;
amino acids;
phytoncides;
carbohydrates;
Sahara;
enzymes;
bioflavonoids.

Thus, red cabbage has a positive effect on blood pressure, thyroid function, and kidney function . This vegetable contains a lot of non-digestible dietary fiber, so it keeps you feeling full for a long time.

Cabbage contains 20 kcal per 100 grams, 2 grams of protein, 0 grams of fat, 6 grams of carbohydrates.

Read in detail about the benefits of red cabbage and the possible harm from eating the vegetable here, and from this article you will learn about which varieties of red cabbage are the best.

Features of storing workpieces

The procedure for storing pickled cabbage is not particularly difficult:

The most suitable dishes will be glass, wood or enameled;
low temperature conditions will be required (for example, storage in the refrigerator is good);
Avoid direct sunlight on the container containing this product.

Did you know? Red cabbage is widely used as a natural food coloring for creams and sauces.

Making pickled red cabbage according to one of the recipes will not be too difficult even for novice cooks, but the result will exceed all expectations. Indeed, in addition to excellent taste characteristics, the pickled product has a number of useful properties, is able to saturate the body with essential vitamins and strengthen the immune system, which is especially important in winter.

Recipe in marinade

Ingredients:

Red cabbage – 3 kg.
Bay leaf – 5-6 pieces.
Garlic – 1 small head.
Black peppercorns – 5 peas.
Allspice peas – 5 peas.
Dried cloves - 5 pieces.
Sugar – 2 tablespoons.
Non-iodized salt - 2 tablespoons.
Table vinegar 9% - 5 tablespoons.
Boiled water at room temperature – 1 liter.

Cooking method:

Prepare the cabbage by removing any damaged outer leaves.
Chop it into strips of medium length and width.
Peel the garlic, then cut it into thin slices.
Mix both ingredients in a deep bowl by squeezing with your hands.
Sterilize clean jars.
Place the spices on the bottom of the jars first, and the cabbage and garlic on top. Try to compact the vegetables as tightly as possible.
Marinade: Pour water into a saucepan, put on fire and bring to a boil, add sugar and salt. Boil for 2 minutes and pour in vinegar.
Pour the finished marinade into jars with the preparation.
Cover with lids and place for sterilization. We set half-liter jars for 15 minutes, liter jars for 30 minutes.
After sterilization, seal the jars with lids. You can eat it every other day, ideally keep it for at least 4 days.

How to pickle red cabbage quickly and tasty

Numerous recipes for quick pickled red cabbage differ in ingredients and preparation methods. But despite this, making such a dish is very simple and easy.

Classic recipe for pickled red cabbage

The classic appetizer is created using a hot marinade. To make the dish aromatic and tasty, you should not neglect spices, for example, add cloves, allspice, coriander, cumin, and, of course, bay leaf.

4-5 kg of red cabbage;
1.3 liters of clean filtered water;
5 pieces. garlic;
2 pcs. large carrots;
43 g sugar;
28 g salt;
3 pcs. bay leaves;
spices to taste;
300 ml vinegar.

First of all, cut the cabbage in half, remove the stalk and outer leaves. Next, cut both halves thinly and place in a deep container.
Chop the garlic cloves into small cubes, peel the carrots and cut into strips. Then combine the ingredients.
Take water into a saucepan, add sugar, salt, 100 ml of homemade sunflower oil, and spices. Mix everything well and put on fire.
The resulting mixture should boil for 3 minutes.
The resulting marinade will need to cool slightly. Then you need to add vinegar to the mixture and mix well.
Place the vegetable mixture in pre-washed jars and pour in the marinade. Cover the top with plastic lids, and when they have cooled, you can put them in the refrigerator.

You can start tasting within 24 hours. It will be very tasty if you add butter and chopped herbs to the appetizer before serving.

Quick pickled red cabbage in large pieces with beets

Beautiful, aromatic, spicy and crispy slices of pickled red cabbage will be a wonderful appetizer for the holiday table. Many housewives have cooked vegetables with beets more than once, and pass this recipe down from generation to generation. The recipe is quite simple, even an inexperienced housewife will quickly master it.

To quickly pickle red cabbage you will need:

1.5-2 kg of cabbage (no blemishes, dense);
1 PC. medium beets (without spoilage);
5-6 pcs. garlic (medium size).

Ingredients for marinade:

1 liter of purified water;
0.5 tbsp. table vinegar;
6 tsp. Sahara;
4 things. bay leaves;
3 tbsp. l. coarse salt;
10 pieces. black pepper.

Divide the cabbage in half, remove the stalk and outer leaves, and cut into large pieces.
Grind the beets on a coarse grater.
Chop the garlic cloves (in strips).
Combine all ingredients and place in a jar.
To prepare the marinade, place a pan of water on low heat. Add salt, sugar, bay leaf and spices to the boiling liquid and cook for 8-9 minutes. Then take out the spices and add vinegar.
Cool the liquid and then pour it into the salad.
When the future pickling has cooled completely, close the jar with a lid and place it on the bottom shelf in the refrigerator. A day after preparation, pickled red cabbage can be served.

Pickled red cabbage with beets keeps well in the cold for 2-3 weeks, the main thing is that it is hermetically sealed.

Cabbage marinated in soy sauce and honey

This cooking option is very fast, original and incredibly tasty. This time the dressing is prepared based on honey and soy sauce. This appetizer will fit perfectly into everyday meals and will also become a highlight of the holiday table. Even adherents of traditional dishes will appreciate this dish.

To prepare you will need:

1 PC. medium red cabbage;
60 ml vinegar;
50 g honey (preferably linden);
4 cloves of garlic;
70 ml soy sauce;
1 large onion;
spices and salt;
3 pcs. carnations.

The first step is to wash the head of cabbage, remove bad leaves and cut the vegetable into small strips.
Next, finely chop the garlic and send it to the cabbage.
For the marinade you need to combine vinegar, honey and soy sauce.
Pour the prepared liquid over the vegetables and stir until all the cabbage is saturated with it.
Peel the onion and chop into rings. Fry the vegetable over low heat until it turns golden brown.
Transfer the prepared onion to the main vegetable and mix thoroughly.
Place the resulting snack in a jar, seal it with a lid and place it in the refrigerator.

You can eat pickles within a day. It is perfect for a holiday dinner and an everyday treat, improving your mood and giving you a feeling of fullness.

Cabbage with aromatic spices

Red cabbage marinated with spices has excellent taste. To speed up the cooking process, you should make a hot marinade and pour it over the vegetables. If you use cold liquid for instant pickled red cabbage according to this recipe, then the preparation can be stored for the whole winter.

To prepare a quick snack you need to take:

1 medium cabbage;
3 tbsp. l. Sahara;
0.5 liters of vinegar;
1.5 tbsp. l. salt;
¾ liter of water;
7 pcs. cloves, cinnamon stick, 15 pcs. black peppercorns, 7 pcs. allspice peas.

Spicy purple snack

Ingredients:

Red cabbage – 1 kg.
Beetroot – 200 – 300 g. (2 pieces).
Carrots – 200 – 300 g. (2 pieces).
Garlic – 4 cloves.
Allspice peas – 3 peas.
Black peppercorns – 3 peas.
Hot red pepper – 1 teaspoon.
Non-iodized salt - 2 tablespoons.
Table vinegar 9% – 100 ml.
Vegetable oil – 100 ml.
Sugar – 1 glass.
Boiled water at room temperature – 1 liter.

Cooking method:

Chop the head of cabbage into strips approximately 3 cm wide. Place in a deep bowl.
Grate carrots and beets using a Korean carrot grater. Add vegetables to cabbage and mix everything.
Place into sterilized jars. Top each with pepper and chopped garlic.
Dissolve salt and sugar in water, pour in oil and vinegar.
Bring the mixture to a boil, stirring well. Let the marinade cool slightly, then pour into the vegetables.
We roll up the jars with lids. You can eat it every other day, ideally wait at least 4 days.

Video

Hello, my dear readers! I like all types of cabbage - white, red, Chinese, cauliflower, broccoli. This year I planted red cabbage at the dacha, the harvest turned out just great, now I’m solving the problem of how to preserve it. It turns out it's not difficult. Red cabbage is prepared for the winter in the same way as classic white cabbage. It is easy to pickle, ferment and salt. Moreover, even without sterilization, the products do not lose quality for a long time and remain tasty and healthy.

Cabbage contains a lot of vitamin C, more than lemon or orange. Therefore, it is useful to eat vegetables in winter to strengthen the immune system.

Each housewife has her own cooking recipes - you can ferment it in your own juice, marinate in brine with vinegar and spices. Works great in combination with other vegetables. In the simplest versions, only carrots are added - the result is a tasty and healthy dish. More interesting ways include trying assorted vegetables. You can serve it as an independent appetizer or as an addition to a side dish: in a stew, in soup or traditional Russian cabbage soup.

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.

Red cabbage with cranberries

Cranberries are a storehouse of useful substances, especially a lot of vitamin C. In combination with berries, cabbage will turn out to be especially useful. In addition, the appetizer will acquire a piquant sourish tint.

Cooking time: 50 minutes

Number of servings: 35

Energy value

calorie content – 18.2 kcal;
fats – 0 g;
proteins – 0.8 g;
carbohydrates – 3.7 g.

Ingredients

red cabbage – 3 kg;
carrots – 300 g;
cranberries – 200 g;
rock salt – 6 tbsp;
sugar – 3 tbsp;
bay leaf – 5 pcs.

Step-by-step preparation

Peel the cabbage from the top leaves so that only the elastic and intact leaves remain. Cut into thin strips. This can be done either with a knife or on a shredding board.
Pass the washed and peeled carrots through a coarse grater.
Add sugar and salt to the vegetables and mix well. The cabbage will begin to release juice fairly quickly.
Rinse the berries under running water in a colander.
Wash and dry the container where the salting will take place. Place cabbage, carrots and cranberries in layers. Lightly compact the cabbage each time.
Find a flat plate and place it in a container. Place a 3-liter jar of water on a plate as a weight. Place the cabbage in a warm place (for example, in the kitchen).
After a few days, carbon dioxide will begin to be released, this will be noticeable by the foam that appears. Pierce the cabbage in several places with a skewer or thin wooden stick to release the gas.
The appetizer will be ready in 5-7 days. It all depends on the temperature where it is fermented. Now the sauerkraut with cranberries can be stored in a cold basement or refrigerator.

Purple with beets

Ingredients:

Red cabbage – 2 kg.
Carrots – 200 g.
Beetroot – 150 g.
Garlic – 1 head of garlic.
Water – 1 liter.
Sugar – 1/2 cup.
Non-iodized salt - 2 tablespoons.
Ground black pepper – 1/2 teaspoon.
Table vinegar 9% – 1 glass (250 ml.).
Vegetable oil – 1/2 cup (125 ml).

Cooking method:

Chop the cabbage and place in a deep bowl.
Grate the carrots and beets and add to the cabbage.
Finely chop the garlic and add to the same bowl. Mix everything.
Pour water into a saucepan, add sugar, salt and pepper. Bring to a boil and then add oil and vinegar.
Pour hot brine over cabbage.
Press down with a plate and leave at room temperature for 10-12 hours.
Afterwards, put the cabbage into jars and store in the refrigerator.

Recipe for pickling purple cabbage in Bulgarian style

Not only in our country they know how to deliciously salt cabbage. Residents of sunny Bulgaria also love this product, but prepare it according to their own recipe. Thanks to barley grains, fermentation occurs faster, and the cabbage itself acquires a rather interesting taste.

It is worth noting that according to this recipe, Bulgarians do not shred the cabbage when pickling, but cut it into 4 parts, so pickling does not require much time. In this way, the fermented vegetable can be either cut for serving or made into cabbage rolls.

Attention: no matter what they say about the benefits of iodized salt, it is not suitable for fermentation, as it softens vegetables. As a result, they turn out limp and lack crunch. The same applies to sea salt, as well as the “extra” type. Use only coarse rock salt.

Cooking time: 30 minutes

Number of servings: 100

Energy value

calorie content – 10.4 kcal;
fats – 0 g;
proteins – 0.8 g;
carbohydrates – 1.8 g.

Ingredients

red cabbage – 10 kg;
water – 4 l;
barley – 50 g;
rock salt – 1 cup.

Step-by-step preparation

Choose large cabbage. If there are damaged or dried leaves on the fork, cut them off and wash the rest. Trim the bottom of the stalk. And divide the cabbage into 4 parts from bottom to top. Throw the barley grains into a barrel or other large container, and then lay out the cabbage, center up.
Boil the water. Stir salt in it (250 ml glass). Rock salt contains impurities, so let the brine sit and then carefully drain so that the turbidity remains at the bottom. Pour cold saline solution over the cabbage.
Find a lid or crosspiece that can be used to press the cabbage down. Place a large rock or other heavy object on top. Keep the barrel indoors at room temperature.
The next day, taste the brine. If it turns out too bland, the cabbage may simply turn sour. In this case, you need to prepare a little concentrated solution with salt. Drain the brine, mix it with fresh solution and pour back. If the cabbage is over-salted, then do it differently: the drained brine is gradually diluted with clean water.
Cabbage may be unevenly salted. To prevent this from happening, during the first week you need to drain the brine once every 2 days and pour it back. Do this procedure twice during the second week, and once during the third week.
After about a month, you can try sauerkraut in Bulgarian style. If it is not yet salted to your taste, then leave it for another 1-2 weeks. If ready, then put it in a cool place (for example, in a basement, cellar or on a glazed balcony, where the temperature can be maintained at 10-12°C). Make sure that the water always covers the cabbage, otherwise mold may appear.

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.

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.

Products:

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.

We work:

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.

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.

Pickled red cabbage for the winter

Sauerkraut contains many useful substances that fresh vegetables do not have. But the purple snack is also beautiful. Add sour apples to the vegetables and prepare an excellent salad. For 3 large heads of cabbage, take:

1 kg green apples (sour);
2 large onions;
100 g salt (fine);
1 tablespoon of dill seeds.

Shred the cabbage heads into thin strips.

Peel the apples from the core and cut into thin strips.

Cut the onion into half rings.

Mix vegetables, fruits, dill seeds and salt in one container.

Fill the jars with the mixture. We put oppression on top and a bowl below for the juice that will drain during fermentation of the cabbage.

We keep the salad in the room for 2-3 days, close it with nylon lids and lower it into the basement.

Cabbage and cranberries are prepared using the same recipe, only you need to mix the vegetable with berries carefully and carefully so as not to crush the cranberry beads.

Many dishes, such as vinaigrette, bigus or dumplings, use salted cabbage. An interesting option will turn out if you take red cabbage.

Advice from experienced housewives

Housewives recommend adhering to some rules. This guarantees that the preparations will turn out delicious:

Do not use aluminum pans for cooking brine, this will spoil the taste of vegetables;
It’s better not to use stale vegetables, such a jar will probably explode;
do not close jars with screw-on metal lids with traces of rust;
Before sealing, sterilize two-liter jars for at least 20 minutes, and smaller jars for 10 minutes.