How to pickle crispy cabbage at home

Good day, friends! Welcome to my culinary page!

Autumn has arrived, which means it's time to ferment cabbage. This indispensable product with the addition of bay leaves, beets, carrots, spices and apples is always welcome on the cold season menu. Young, inexperienced housewives often neglect this delicacy. It seems to them that this is a complex process with an unclear outcome. But this is not true at all! My article with step-by-step photos will teach every lover of crispy, sour cabbage to stock up for winter.

How to pickle cabbage in 3-liter jars with cold water without vinegar so that it is crispy?

In the first recipe I want to offer a classic version of pickling cabbage in jars. It includes a minimum number of ingredients and easy preparation. The result of such a dish is simply amazing. In addition to the standard seasonings in the form of salt and sugar, I also suggest using cloves and bay leaves, which will certainly have a beneficial effect on the taste of the finished dish.

Necessary ingredients for a 3 liter jar:

Cabbage - 2 large heads
Carrots - 4-5 pcs.
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.
Bay leaf - 4 pcs.
Peppercorns - 10-12 pieces
Cloves - 2-4 pcs.

Preparation:

Before cooking, get a large bowl or cup in which it will be convenient to mix vegetables. Next, rinse the cabbage and remove the top, damaged leaves. Chop the cabbage on a special grater or cut it manually into thin strips.

Next, grate the carrots on a coarse grater. Then send it to the main component and connect them together with light movements.

I want to warn you in advance that a large amount of carrots will make the cabbage soft and not crispy. All this is due to the juice secreted from it. Therefore, use sparingly so as not to spoil the snack.

Now take a clean three-liter jar. Place a couple of bay leaves, 5-6 peppercorns and 3-4 cloves at the bottom. Place the prepared chopped vegetables on top and press down a little with your fist. After filling the container halfway, add a portion of the previously used spices.

Having reached the very neck, pour three tablespoons of salt and two sugar on top. Next, fill the entire contents with cold, unboiled water. Using a wooden skewer, pierce the appetizer to the very bottom in several places so that the seasonings sink to the very bottom and permeate the composition of the jar.

Place the workpiece in a deep plate so that the released liquid flows into it during fermentation. Cover with a nylon lid and leave in a warm room for three days.

During pickling, jars of cabbage should be pierced with a skewer twice a day. This will fill the contents with the necessary air.

After the allotted time, the appetizer is ready. If it is sour and crispy, then you did everything right. Close the container tightly with a lid and put it in the refrigerator for storage.

The classic salad turns out to be a beautiful amber color with an unusual aroma and slightly sour taste. Salted cabbage is wonderful in a combination of onions and vegetable oil. Bon appetit!

What you need for sourdough

It's time to learn how to ferment cabbage at home in three-liter jars, this is a very simple recipe.

Kitchenware

To make sauerkraut we will need:

Basin for chopped cabbage.
Three liter jar.
Plastic cover (2 pcs.).
A plastic bottle with water (0.5 l) - this will be our weight.

Did you know? In France, Jersey cabbage grows. Its height reaches 4 meters. Vegetable stems are used to make furniture.

Since the recipe is simple, it can even be called classic, the ingredients will be the simplest and most affordable:

Cabbage - take to fill a three-liter jar.
- taste.
Salt - 1 tbsp. spoon (with a slide).
Sugar - 1 teaspoon.

Salted cabbage pieces with beets - a finger-licking recipe!

Georgian cabbage with hot peppers and beets is a good option for any feast. This appetizer looks very beautiful and sells with a bang. It is especially popular in men's company due to its pungency and delicious taste. By the way, it cooks as quickly as it is eaten. A minimum of effort and products, but what a result! Few people can refuse such pickles.

Required ingredients for 3 liters:

Cabbage - 1 kg.
Beets - 1 piece
Parsley - 0.5 bunch
Water - 1 liter
Salt - 2 tbsp. l.
Black peppercorns - 8-10 pieces
Hot pepper to taste
Garlic – 5 cloves

Preparation:

First, let's prepare all the vegetables. First of all, cut the cabbage into large slices. If you have a large marinating container, the pieces may be even larger than in the photo.

Next, chop the garlic, herbs and hot pepper without removing the seeds. If desired, you can also add celery to this set of products. It will be very tasty!

We peel the raw beets and cut them into half rings, 5-7 centimeters wide. Be sure to wear gloves while cutting to avoid staining your handles.

Now prepare clean jars. In this recipe they are one and a half liters with a voluminous neck. We add peppercorns to the bottom, after which the first layer of cabbage is laid. Next we add parsley, garlic, chili pepper and beets.

In this order, fill the glass container to the very top. After harvesting, you need to fill it with saline solution. To prepare it, mix a liter of water with two tablespoons of salt. After some time, the liquid will become less, so do not pour out the remaining brine and gradually add it to the jars so that all the ingredients are completely covered with it.

Cover the snack with lids, but not tightly. During fermentation, juice may be released, so place the cabbage on plates. In this form, we leave our aromatic delicacy for three days in a warm room.

Already on the 4th day, salted cabbage with beets “Gruzinski” can be served. Afterwards it must be stored in a cool place. This savory, spicy appetizer goes well with any dish. Whether it’s boiled potatoes, meat or kebabs, it will always go down with a bang in any company! Incredibly delicious, it goes well with vodka – it’s just “finger-licking good”!

Advice from experienced housewives

Experienced housewives recommend:

Before placing the chopped vegetables in the container, line the bottom with whole cabbage leaves.
Press the cabbage very tightly to release the juice. After this, cover with a plate or lid and place a weight on top.
During fermentation, foam always appears that needs to be removed. Its disappearance means that the product is ready.
Pierce the cabbage daily with a stick to release gases formed during fermentation.

During the entire cooking period, vegetables must be completely covered with brine . If there is too little liquid, add saline solution.

After 3 days of fermentation, remove the top layer of cabbage , after which the workpiece is covered with a thin cloth and transferred to the refrigerator.

The simplest recipe for sauerkraut without marinade, vinegar and sugar for the winter

Sauerkraut in its own juice without adding vinegar, sugar or brine is the most authentic and healthy! This method of salting deserves to become one of the favorites for every housewife. When prepared on time, the yummy food has a huge amount of beneficial substances for our body. And it’s literally prepared one, two, three times! So, don’t miss it and save it to your page so you don’t lose it.

Necessary ingredients for one three-liter jar:

Cabbage - 3 kg.
Carrots - 200 grams
Black peppercorns - 10 pcs.
Allspice - 5 peas
Bay leaf - 3 pcs.
Rock salt - 75 gr. (3 tbsp without a slide)

Preparation:

And so, for pickling, we choose late-ripening heads of cabbage. We remove the top leaves from them and wash them under water. We also peel the carrots. Next, chop the vegetables using special graters. Place the cabbage in a deep cup and lightly knead it with your hands until the juice appears. Now add carrots, salt and two types of peppercorns to it. We connect the components together.

It's time to put the snack into clean jars. Each small layer of cabbage must be compacted using a wooden masher. At the same time, place a bay leaf along the glass walls. In this way, fill the containers to the very neck.

We send the remaining juice in the cup after the vegetables. Next, cover everything with a nylon lid, but not completely.

Since fermentation releases a small amount of liquid, it would be better to place the jars on plates. Now leave them at room temperature for 4 to 7 days.

Literally the next day after salting, our labors will begin to “work”, so we will need to pierce the appetizer to the very bottom two or three times a day. This procedure should be done throughout the days. Afterwards, taste it and if you like everything, then you can safely put the yummy food in a cool place. Everything is ready for this! In winter, such sauerkraut will become an indispensable assistant for you in preparing various baked goods and, of course, hot dishes and salads.

Terms and conditions of storage of blanks

If sauerkraut is kept at temperatures above 10°C, its shelf life is approximately 4-5 days. A snack stored at a temperature of 6...8°C in plastic packaging can remain suitable for consumption for 7-10 days.

It is best to store the product in the refrigerator, as the temperature there remains stable within 2... 4°C . Under such conditions, cabbage retains its taste and beneficial qualities for 3 months.

Korean-style spicy cabbage with carrots and chili peppers for the winter

And again we return to the spicy! Korean stuffed cabbage has long been a popular treat in many countries. And this is completely justified, because just the smell alone makes your mouth water. Well, for those who love bitter things, this is just a balm for the soul. What's so good about this tasty treat? And the fact that it is prepared very quickly, easily and requires only a small amount of ingredients.

Required ingredients:

Cabbage - 3 kg. Carrots - 500 gr. Hot pepper - 1 pod Sugar - 4 tbsp. l. Salt - 9 tbsp. l. Water - 6 liters Bay leaves 3-4 pcs.

Preparation:

First, prepare the filling. To do this, grate the peeled carrots on a coarse grater. Now we need a blender. With its help we need to grind the chili pepper. I warn you in advance: if you don’t want the snack to turn out completely mounded, remove all the seeds. Be sure to wear gloves when doing this to avoid burning your fingers.

Next, let's move on to the rocker. Remove the top sheets and rinse it under water. Then cut the three kilogram cabbage into two parts. Each of them for 3 more pieces.

Individual slices need to be stuffed with grated carrots. This is done very simply: place the minced meat between the cabbage leaves. We do the same with the rest of the parts.

Now we need to prepare the marinade to pour over the salad. Pour water into a saucepan and bring it to a boil. Then add salt and sugar to it. Stir and stir for about one minute. Let the liquid cool slightly.

Let's return again to the main component of the workpiece. Take the stuffed cabbage in your hands and rub it on all sides with hot pepper. There shouldn't be too much of it. Otherwise, the snack will turn out very heaped, and this has a bad effect on the gastric mucosa.

Prepare a large container in which to place all the finished products. Pour warm marinade over them and throw in a bay leaf. Then press the cabbage with a plate and place pressure on it.

We send the cup with its contents to a cool place. This could be a balcony or a cellar. We expect about 5-6 days until it is completely ready.

This spicy Korean stuffed cabbage keeps well until winter. Every day it becomes even more fragrant and juicier. Despite its simplicity, the dish has a unique spicy taste worthy of praise from the hostess. Try it and enjoy it!

Sauerkraut in a pan as if from a barrel - very simple and tasty

There is probably not a single housewife who will miss the autumn season and not ferment crispy cabbage for winter. In Soviet times, this delicacy was prepared in wooden barrels. Now this has faded into the background and we are increasingly using glass jars. I want to tell and show how this can be done in a saucepan with the addition of white cumin. It seems to me that it is much tastier, better and more convenient.

Required ingredients:

Cabbage - 5 kg.
Rock salt to taste
Carrots - 1 pc.
White cumin, not crushed - 2 tbsp. l.

Preparation:

Before you start cooking, place all the necessary ingredients on the table. Place a large basin nearby in which it will be convenient to combine vegetables. And of course we need a deep enamel pan.

Now you can start cutting the cabbage. It can be a thin straw or, on the contrary, thicker and larger. Now do what you like best. Next, place the cabbage in a large bowl and sprinkle it generously with salt.

When salting cabbage, it must be over-salted. This is the key to a juicy, tasty and crispy snack!

Then grate the carrots into the same bowl using a coarse grater. Add white cumin on top. Mix all the contents with light movements.

Place the aromatic delicacy into the pan. Now call your men because you will need their natural strength. Press with your fist or a masher to release the juices from the vegetables. The main thing is to press and compact the components as much as possible.

If the liquid does not appear immediately, do not worry, it will certainly come out later. Place a heavy weight on the dish and cover with a kitchen towel. Store in a cool place for two weeks. During this time, lift the pressure and pierce the cabbage in several places twice a day.

By waiting for the moment of fermentation, and then the finished dish, you can be proud of yourself. You have made a wonderful longevity and beauty product. Stable immunity, proper digestion and a good figure are definitely guaranteed to you!

Crispy, very juicy sauerkraut in a saucepan is also good because it does not have the taste of a wooden barrel. On the contrary, it acquires a unique taste and fresh aroma thanks to caraway seeds. I advise everyone to have time to prepare such a delicious dish for the whole family in time for winter!

Features of cold salting

Preserving the nutrients of cabbage is the primary goal when pickling. And this is possible subject to the following rules:

Wise choice of cabbage. The sheets must be clean and free of stains. In addition, cabbage must have outer leaves, since they are the ones that protect the inner head of cabbage from damage. There should be no smell of rot.
Strict adherence to the proportions of sugar and salt used when salting in a jar.
Following the rules for shredding cabbage.
Use the amount of vinegar strictly specified in the recipe for the cold method.

Compare the two images below, which clearly display all the points.