Quickly salting cabbage in pieces at home

Pickling cabbage allows you to get a delicious appetizer for the main dish in a short time. It is very convenient to cut the cabbage into several parts without further chopping. There are various options for how to salt cabbage in pieces. They do not require a lot of time to prepare the components and the salting itself.

Cooking features

To prepare a perfect and tasty dish, you need to consider the following rules:

choose mid-season and late-season cabbage varieties for pickling;
look after dense heads of cabbage without damage, rot or mold on the skin;
carry out salting in glass, wooden, enamel containers;
for preparations, choose coarse salt;
The process of making pickles itself has several stages: the cabbage is chopped, the carrots and beets are chopped.

Choosing good heads of cabbage

The prepared components are poured with marinade, which includes water, salt, sugar and spices;

You can store the dish in glass jars in a cool place.

Choosing cabbage for harvesting

Cabbage should have white, soft and juicy leaves . Housewives choose early or mid-ripening varieties and hybrids for pickling: Slava, Gribovskaya, Volgogradskaya 1, Caporal. Late varieties are not suitable for pickling - they have a low sugar content and a bitter taste. It is recommended to squeeze the head of cabbage to check - it should crunch slightly. There should be no cracks or dark spots on the head of cabbage.

Preparing to cook

Remove the top layer of leaves from the cabbage and remove the stalk. Then cut into pieces of different sizes depending on the recipe. Vegetables are chopped in different ways :

Using a long and sharp knife with a non-slip handle, cut the head of cabbage into 4 parts, place each one on its side and chop it.
Shred on a special grater, plastic or wooden.

Chop vegetables quickly and easily using a food processor. Most devices come with a special attachment for shredding, and within 20 seconds housewives get perfectly even chopped cabbage.

Selection of containers

Snacks in glass jars are convenient to store in the refrigerator - they take up little space. For preparation, jars of different sizes are used. They must be solid, without chips. Before cooking, the jars are washed with soda solution and wiped dry, the lids are scalded with boiling water.

An enamel bucket or pan is suitable for sauerkraut in the country . This is a convenient way to prepare a healthy and tasty snack for a large family. It is important to inspect the surface of the dish: there should be no chips or scratches on the enamel, otherwise the dish will quickly deteriorate.

Another suitable option for sourdough outside the city is wooden barrels or tubs. Dishes made from natural wood imbue vegetables with a tart taste and rich woody aroma. Before cooking, the barrel is steamed with a soda solution and rinsed with cool, clean water. This protects the container from mold, mildew and rot, and prevents the appearance of unpleasant odors.

A simple recipe for making salted vegetables

The easiest way to prepare salted cabbage for the winter involves using the following ingredients:

Head of cabbage – 2 kg
Carrots – 1 kg
Head of garlic – 1 pc.
Purified water – 1 l
Salt – 50 g
Granulated sugar – 160 g
Vinegar, sunflower oil - 100 ml each.

The process of preparing salted cabbage involves the step-by-step implementation of the following steps:

Separate the cabbage from the top leaves and cut into several large pieces.
Peel the carrots and grate them. Separate the head of garlic into cloves, peel them, trim them on both sides and rinse.
Place the prepared ingredients in a jar in layers: cabbage, carrots, garlic.
Boil brine based on water, salt and sugar. 3 minutes after boiling, pour vinegar and sunflower oil into the liquid. Pour hot brine over vegetables in a jar and leave for 3 days at room temperature.

Snack is ready

Attention! Place a plate under the jar, since during cooking the brine will flow out of the jar, which will then need to be poured back into the glass container if there is not enough liquid.

Transfer the finished dish to storage in the refrigerator.

Delicious pickling recipes

Salting cabbage in pieces takes place in several stages. First, cabbage is chopped, carrots, beets and other vegetables are chopped according to the recipe. The prepared ingredients are poured with a marinade containing salt, sugar and spices.

Simple recipe

The easiest way to salt cabbage is to use carrots and brine. The cooking procedure consists of certain stages:

A head of cabbage (2 kg) is cut into several parts, which are placed in a jar.
Between the pieces make layers of grated carrots.
The garlic head is peeled, then chopped and added to the rest of the vegetables in the jar.
The pickling marinade is prepared by dissolving 50 g of salt and 160 g of sugar in one liter of water. After boiling, add 0.1 liters of vinegar and sunflower oil to it.
Sliced vegetables are poured with marinade and left for 3 days until ready.

Quick recipe

You can get a ready-made dietary supplement in a few hours using vinegar. It is most convenient to do all the preparations in the evening, then the vegetables will have time to marinate until the morning.

A recipe for quick pickles consists of a number of steps:

One head of cabbage is cut into strip-shaped pieces.
Peel and chop the carrots.
Three garlic cloves finely chopped.
Place a pan containing 0.3 liters of water on the stove. For the brine, you need to add sugar (40 g), salt (80 g), black pepper (3 pcs.) and vinegar (40 ml).
Vegetables are placed in a common container; they should be crushed a little by hand to form juice.
The vegetable mixture is poured with hot marinade, then covered with a plate on top. Any heavy object is placed on top.
After two hours, the load is removed and the vegetables are mixed.
The total preparation time for pickles is 8 hours.

Spicy pickling

Garlic and hot pepper will help add spiciness to the dish. Instant spicy pickles are prepared according to the following recipe:

A head of cabbage (2 kg) is cut into several large pieces.
Two carrots must be cut into circles.
Three cloves of garlic are put under pressure.
Hot capsicums are freed from seeds and finely chopped.
Vegetables are placed in a container for pickling, with several bay leaves placed between them.
One liter of water requires 100 g of sugar, 60 g of salt and a couple of tablespoons of vinegar.
Pour the marinade into the sliced vegetables while it has not yet cooled down.
Keep the vegetables at room temperature for two hours, then put them in the refrigerator.
In a day, the appetizer will be finally ready.
Salted cabbage is used as a side dish or salad.

Recipe with beets

When beets are added, the pickles acquire a sweetish taste and a bright red color.

You can pickle cabbage using this method by performing certain operations:

First, take a head of cabbage weighing 2 kg. It must be coarsely cut into squares with sides of 4 cm.
The beets are grated.
The cloves from one garlic head are placed under a press.
The cabbage must be thoroughly mashed with your hands, then placed in a container with the addition of garlic and beets.
You can get brine by boiling 1 liter of water, into which 50 g of salt and sugar are placed. For seasoning, use 2 bay leaves, one clove and 4 pieces of black pepper.
The marinade is poured into the container with the slices, and any heavy object is placed on top.
The vegetables are mixed every day. It will take 3 days to fully prepare the snack.

Recipe with beets and horseradish

Another pickling option is to use not only beets, but also horseradish. This combination allows you to prepare a spicy addition to main dishes.

The recipe for the snack is divided into a number of stages:

A large head of cabbage weighing 3.5 kg is cut into large pieces.
Then take beets weighing 0.5 kg. It needs to be cleaned and then cut into small pieces.
Place a container with 2 liters of water on the stove, dissolve ½ cup of sugar and salt in it. Be sure to add 5 bay leaves, 4 cloves, 7 allspice peas.
After adding the spices, the brine should cool to room temperature.
Pass 4 garlic cloves through a press.
Two horseradish roots are passed through a meat grinder. A plastic bag should be attached to it, into which the crushed ingredient will fall. This way you can avoid eye irritation that horseradish causes.
All vegetables are mixed in one container, then a heavy object is placed on top.
The container is left in a cold place for 2 days, after which the vegetables can be served.
Pickled vegetables should be placed in the refrigerator for the winter.

Recipe with beets and carrots

During the pickling process, you can add carrots and beets to the cabbage. This is another quick cooking recipe that includes a certain sequence of actions:

Late ripening cabbage (2 kg) is cut into large pieces.
Two carrots need to be chopped into circles.
The beets must be cut into cubes.
Vegetables are placed in a glass jar in several layers. The container must first be sterilized.
Pour one and a half liters of water into a separate pan, measure out 2 tbsp. l. salt, ½ tbsp. l. sugar, 1 tsp. vinegar and sunflower oil.
The brine needs to be boiled, then filled with it in a container with vegetables.
With this recipe, the salting process takes a day. For further storage, choose any cool place.

Salting with spices

When spices are added, the appetizer becomes especially aromatic. In this way, you can salt not only the cabbage itself, but also combine it with carrots and beets.

The recipe for delicious preparations consists of a number of steps:

A two-kilogram head of cabbage is cut into several parts.
Grate two carrots and one beet on a coarse grater.
Two garlic heads need to be peeled and then placed under a press.
All ingredients are mixed and placed in an enamel bowl.
Per liter of water you need: 0.1 kg of salt, 150 g of sugar and 150 ml of sunflower oil. The seasonings used here are bay leaves and allspice, 2 pieces of each.
The brine is boiled, then the pan is removed from the heat and the liquid is poured over the vegetables.
You need to place a plate and a heavy object on top of the vegetable slices.
Pickled vegetables will be ready after a day.

Recipe with corn

The corn makes the snack taste sweet. If you need to get tastier preparations, then this ingredient comes to the rescue.

This cooking method includes several stages:

One head of cabbage (1 kg) is divided into parts.
One carrot needs to be cut into bars.
The kernels are removed from two ears of corn.
Half a liter of water is poured into the pan, 80 g of sugar and 60 g of salt are added. The marinade should boil, after which it can be removed from the heat.
All the necessary vegetables are placed in layers in the prepared container. Then they are poured with the prepared marinade.
The process of pickling vegetables takes 2 days.

Recipe with greens

A delicious snack is made by using celery, dill or other greens. The process of obtaining it consists of several stages:

Two small heads of cabbage weighing 1 kg each are cut into four parts.
For greens, use 40 g of parsley and celery.
One carrot needs to be grated.
In a saucepan you need to boil 1 liter of water, add 80 g of sugar and 100 g of salt. To get a more piquant taste, you can add 5 g of dill or caraway seeds.
The hot marinade is poured over the vegetables and left to pickle for 3 days.

Pickling cabbage in a quick way

You can get a delicious dish in a few hours by adding vinegar to the recipe. It is most convenient to start preparing in the evening, and in the morning have a ready-made treat for the whole family, loved ones and relatives.

Components:

Head of cabbage – 1 pc.
Carrots – 2 pcs.
Garlic cloves – 3 pcs.
Water – 0.3 l.
Granulated sugar – 40 g.
Acetic acid – 40 ml.
Salt – 80 g.
Black peppercorns – 3 pcs.

Cooking algorithm:

Cut the head of cabbage without the top leaves into pieces.
Peel the carrots, rinse and grate.
Peel the garlic cloves and chop finely.
Boil the marinade from water, granulated sugar, spices, vinegar and salt. Boil for 3-5 minutes.
Place vegetables in a large container and mash them with your hands until juice appears.
Pour the vegetable mixture into a bowl and pour over the boiling marinade. Press down the mass with a plate and place a weight on top.
After two hours, remove the weight and stir the ingredients.
After just 8 hours, a delicious and healthy dish is ready to eat.

Spicy cabbage pieces for the winter

To get aromatic and spicy cabbage in pieces for the winter, you need to add garlic and hot pepper to the recipe.

Real jam

Ingredients:

Cabbage – 2 kg
Carrots – 0.2 kg
Garlic cloves – 3 pcs.
Hot pepper – 1 pc.
Bay leaves – 2 pcs.
Water – 1 l
Granulated sugar – 100 g
Salt – 60 g
Acetic acid – 2 tbsp.

The process algorithm for salting cabbage in large pieces is as follows:

Separate the cabbage from the stalk and cut into several pieces (4-8 pieces).
Cut the peeled carrots into slices.
Pass the garlic cloves through a press.
Remove seeds from hot peppers and chop finely.
Stir salt, granulated sugar in water, add vinegar. Boil the solution for 3 minutes.
Place the vegetables in a bowl, alternating with bay leaves, pour over the hot, but not boiling, marinade. Keep the workpiece for 2 hours at room temperature, and then place it in the refrigerator.
After a day, the appetizer is completely ready to eat and can be served as a salad or vegetable side dish.

Advice from experienced housewives

Experienced housewives give advice and share secrets of making sauerkraut, thanks to which the snack turns out juicy and is stored for a long time :

During pickling, the cabbage is pierced with a wooden spatula so that gas bubbles come out and the fermentation process is correct.
Sugar, honey and lingonberries protect the dish from premature spoilage and mold. They act as natural preservatives.
For fermentation, coarse salt is used, since fine salt dissolves slowly and does not permeate the ingredients.
If mold has formed on the surface, carefully remove it with a clean spoon and throw it away. Next add 1 tsp. mustard powder and mix. Mustard powder does not affect the taste and aroma.
For long-term storage, sauerkraut is frozen in the freezer. Later it is used as an ingredient for soups or salads.

Pickling cabbage with beets and horseradish

Another option for preparing a spicy cabbage snack in layers for the winter involves using the following ingredients:

Cabbage – 3.5 kg
Beetroot – 0.5 kg
Water – 2 l
Granulated sugar, salt - ½ tbsp.
Laurel leaves – 5 pcs.
Carnation inflorescences – 4 pcs.
Black peppercorns – 7 pcs.
Garlic cloves – 4 pcs.
Horseradish root – 2 pcs.

Cabbage with beets

Cut the head of cabbage into large pieces.
Peel the beets and chop into small pieces.
Pass the garlic cloves through a press.
Dissolve salt and granulated sugar in water. Add spices to the liquid. Boil the solution, cool to room temperature.
Grind the horseradish root in a meat grinder.

Attention! To avoid eye irritation, you should attach a plastic bag to the device nozzle into which the crushed component will be rolled.

Combine all the vegetables in a bowl, press down with a plate and place a weight on top.
Place the workpiece in a cool place for two days, after which it can be served.

How to salt cabbage in pieces in a plastic container

To ferment cabbage, it is not at all necessary to finely chop it. It turns out very tasty if you pickle it in large pieces. To do this you need:

remove the top leaves of the head of cabbage, wash it, cut it in half, and then into two more parts. Remove the stalk, then cut these parts into pieces of your preferred size;
Line the bottom of the prepared plastic bucket with oak bark or cabbage leaves. Then fill the container with chopped pieces of cabbage and compact them slightly;
For flavoring, place cherry or currant leaves on top. And cover with cabbage leaves on top;
prepare a brine at the rate of 500-600 g of salt per 10 liters of water and pour it over the pieces of cabbage placed in a bucket to completely cover them with liquid;
Cover the top of the cabbage with a clean natural cloth (linen, cotton) or gauze, then with a wooden circle or a suitable sized plate, and then apply pressure.

At temperatures from 17 to 22 degrees, fermentation of cabbage will take about 5-7 days. The pickling process must be controlled by promptly removing the foam that forms on top and piercing the cabbage to the bottom with a wooden stick to release gases from it. When the vegetable has fermented, it is better not to keep it in this form in a plastic container, but to transfer it to glass jars, storing them in a cool place.

Pickling cabbage with beets and carrots

You can get a tasty and quick pickling of cabbage in layers for the winter by adding carrots and beets to the preparation.

Components:

Late variety cabbage – 2 kg
Carrots – 2 pcs.
Beets – 1 pc.
Purified water – 1.5 l
Salt – 2 tbsp.
Granulated sugar – ½ tbsp.
Vinegar, vegetable oil - 1 tsp each.

With beets and carrots

Chop the cabbage into large layers.
Peel the carrots, rinse, cut into slices.
Chop the peeled beets into cubes.
Place all prepared ingredients in layers in a sterilized glass container, filling it to the top.
Prepare the brine using water, salt, granulated sugar, vinegar and vegetable oil. Boil the liquid and pour into a container with vegetables.
After a day, transfer the workpiece to a cool room.

Korean cabbage from white cabbage pieces

I learned this original recipe for “Korean-style cabbage” from a Korean woman; thanks to the addition of saffron, the appetizer turns out incredibly beautiful, tasty and aromatic in taste. Try it, I'm sure you will really like its taste.

No saffron? Add turmeric, it won't be any worse.

What you will need:

Cabbage – 1 piece;
Drinking water – 1000 grams;
Onions – 2 heads;
Granulated sugar - 3 tablespoons;
Table vinegar – 1 tablespoon;
Saffron – ½ tablespoon;
Carrots – 0.35 kilograms;
Clove bud – 9 pieces;
Refined oil – 50 grams;
Rock salt – 1 tablespoon;
Garlic – 5 cloves.

Let's start preparing:

Cut the head of cabbage completely into medium-sized squares, maximum two centimeters. Heat the water to a boil and pour it over the chopped workpiece. Stand for fifteen minutes.

Chop the onion small and fry until it has a beautiful golden color.

Prepare the brine: Heat 500 grams of water, put the prepared spices, garlic, onion and butter into it, bring to a boil and turn off the gas.
Cut the carrots into strips, pour out the water from the cabbage, and dry a little. Mix with carrots.
We put the blanks in jars and fill them with hot brine. Wait for it to cool and transfer to the cold.

Quick pickling without vinegar

For an even healthier product, you can hot cook cabbage without vinegar using the quick pickling method below.

Components:

Cabbage – 10 kg
Water – 2 l
Red and yellow sweet peppers – 1 kg each
Bunches of parsley – 2 pcs.
Salt – 0.3 kg

The process of preparing a vegetable dish is as follows:

Cut the cabbage into pieces, chop the greens, peel the insides of the peppers, and cut the pulp into cubes.
Mix the prepared ingredients in an enamel bowl.
Prepare the brine by mixing water with salt and leaving until the bulk ingredients are completely dissolved.
Pour hot brine over the mixture of vegetables and herbs and place under pressure.

In just a day, pickling cabbage and pepper in large pieces is ready for use.

Pickling cabbage heads

One of the easiest ways to pickle cabbage for the winter is to prepare vegetables for the winter in heads. Thus, you can preserve the delicious product until spring.

Whole heads of cabbage

Components:

Cabbage
Water – 1 bucket
Salt – 400 g

Attention! The number of heads of cabbage depends on how many of them can fit in the container or barrel for fermentation.

The procedure for properly salting cabbage at home is as follows:

Separate the heads of cabbage from dirty, damaged leaves and rinse with cool water. Make several cuts on the vegetables so that they can be salted faster.
Cover the fermentation dish with cabbage leaves and pour boiling water over it. Place the heads of cabbage tightly. Cover the top with clean and dry leaves.
Prepare a brine based on water and salt: stir until the salt is completely dissolved in the water.
Cover the workpiece with gauze or cloth. Press down on top with a wooden circle and apply pressure.

Attention! Every week, wash the fabric and circle to remove any mold that has formed.

Flavorful pickling of cabbage

Using a number of spicy spices and herbs, you can prepare a delicious cabbage preparation for the winter.

Components:

Cabbage – 2 kg
Carrots – 2 pcs.
Beets – 1 pc.
Garlic heads – 2 pcs.
Water – 1 l
Salt – 0.1 kg
Granulated sugar – 150 g
Sunflower oil – 150 ml
Laurel leaves, allspice peas - 2 pcs.

Fragrant yummy

Cut the heads of cabbage into several pieces.
Peel the carrots and beets, rinse and grate.
Separate the garlic heads into cloves, peel them, and then pass them through a press.
Place vegetables in a bowl.
Prepare the brine by dissolving salt and granulated sugar in water. Boil the preparation with the addition of sunflower oil and spices.
Pour boiling liquid over the vegetable mixture, place a plate on top, and press the workpiece down with a weight.

After a day, the dish is completely ready to eat.

Cabbage pickled with corn

To get a delicious and sweetish snack for the winter, you need to use the proposed recipe for pickling cabbage with corn.

Products:

Head of cabbage – 1 kg
Carrot – 1 pc.
Corn – 2 pcs.
Water – 0.5 l
Granulated sugar – 80 g
Salt – 60 g

Corn

Cut the head of cabbage into pieces.
Cut the peeled carrots into cubes.
Remove the kernels from the corn cob.
Dissolve salt and granulated sugar in water. Boil the liquid and simmer for 2-3 minutes.
Place the prepared vegetables in a clean, dry container and fill the mixture with brine.
Place the workpiece in a cool place for 2 days, covering it with gauze.
After the specified time, you can begin tasting the product.