Pickled cabbage with ginger recipe

Prepared by: Julia Vetrina

09.09.2016 Cooking time: 30 min

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I suggest you learn how to cook cabbage marinated with ginger. This preparation will appeal to lovers of Asian notes in dishes. The spicy taste will be unforgettable.

Selection and preparation of ingredients

Late or mid-late variety cabbage is suitable for pickling .
The whiter the leaves, the crispier the snack will be. Choose dense vegetables that crunch when squeezed.
Those with dark spots, mold, or damage are not suitable. Fresh ginger root is taken dense and smooth . A loose structure, wrinkled skin, dark spots and mold indicate long or improper storage of the spice, which has lost its benefits and taste. The fresher and longer the ginger, the more essential oils it contains.

Before the ingredients are mixed and sent for fermentation, they are prepared . The top 2-3 leaves are removed from the head of cabbage: they are already limp, have damage and will not crunch. Shred the vegetable into thin strips, into squares, or simply divide it lengthwise into several parts. Ginger is peeled and grated or cut into strips.

On a note! With the dry fermentation method, add 1 tbsp per 1 kg of cabbage. l. heaped salt (30 g). For the brine method, 1 kg of vegetable will require 1 tbsp. l. salt without a slide (25 g).

Why is there ginger in the recipe?

This spice has a positive effect on health and leaves a pleasant aftertaste after eating the snack.

Benefits of sauerkraut with ginger:

improves the functioning of the digestive system;
reduces the risk of colds;
promotes fat burning;
has antioxidant properties;
improves complexion.

Thanks to the warming properties of ginger, this vitamin salad is indispensable during the cold season to combat colds and flu.

Other ways to prepare cabbage:

How to cook

The classic recipe with ginger is not much different from the popular recipe for sauerkraut. The main difference is the addition of spice.

Ingredients:

1 kg of white heads of cabbage;
20 g ginger root;
2 medium carrots;
1 tbsp. l. salt.

Preparation:

The cabbage is peeled from the outer leaves and chopped into thin strips.
Transfer to a deep container, add salt. Mash well with clean hands until the vegetable becomes soft and releases juice.
Peel carrots and ginger and grate coarsely. Add to the cabbage and mash again.
Taste the mixture and adjust the amount of ingredients.
The resulting mass is placed tightly into jars along with the juice. Leave to ferment, covered, at room temperature for 2-3 days.
Twice a day, pierce the contents with a knife or other thin object to release excess carbon dioxide.
When fermentation stops, close the jar tightly and put it in the refrigerator.

During fermentation, it is better to place the container in a tray so that excess liquid does not leak out. Do not put the lid on too tightly: carbon dioxide produced during fermentation must escape.

By the way! Cabbage acquires its special taste a week after fermentation.

Quick recipes (no more than 3 hours)

Instant pickled cabbage is a delicious, very healthy snack. This method of culinary processing preserves vitamins, macro- and microelements, enzymes, and organic substances.

Recipes with minimal time investment often come in handy when you need to quickly prepare dinner or treat unexpected guests.

Recipe with garlic and raisins “Right to the table”

Ingredients:

1 medium head of cabbage;
2 onions;
2-3 cloves of garlic;
3 carrots;
100 g raisins;
½ liter of water;
25 g salt;
200 g sugar;
200 ml sunflower oil;
100 ml 6% vinegar.

Cooking method:

The cabbage is cut into thin strips, salt is added, and lightly mashed to make it softer.
Grate the carrots, chop the onion, and chop the garlic (you can squeeze it through a garlic press).
Mix the vegetables and add raisins.
Bring the water to a boil, add sugar, oil and vinegar.
The vegetables are transferred to a glass container and completely filled with marinade.

This appetizer does not need to be kept for long; after 30 minutes it can be served.

Recipe with ginger “In 3 hours”

Ginger root is no longer considered exotic. Given its beneficial effect on digestion, it is increasingly used in cooking. The peculiar burning taste of ginger in combination with other ingredients adds unusual notes to the dish.

Ingredients:

1 medium head of cabbage;
1 carrot;
1 bell pepper;
3 cloves of garlic;
70 g ginger root;
1.5 liters of water;
100 g sugar;
60 g salt;
100 ml sunflower oil;
3 bay leaves;
150 ml apple cider vinegar;
Pepper - to taste.

Cooking method:

Vegetables are chopped: cabbage and pepper are chopped into strips, carrots are grated, garlic is finely chopped.
Ginger is peeled and cut into thin slices.
The prepared ingredients are placed in a saucepan and mixed.
To prepare the marinade, boil water, add salt, sugar, and spices. Add oil and simmer over low heat for about 5 minutes. Then take out the bay leaf and add vinegar.
Vegetables are completely covered with the prepared marinade. A plate and a weight are placed on top.
Once the mixture has cooled, place it in the refrigerator. After a couple of hours, the dish can be served.

Garlic cabbage with beets

Beets are a frequent companion of cabbage in culinary recipes. Using these vegetables together enriches dishes with vitamins, amino acids and other nutrients. In addition, the appetizer, painted in a beautiful beetroot color, looks very appetizing on the table.

Ingredients:

1 medium head of cabbage;
1 beet;
2-3 cloves of garlic;
4 bay leaves;
½ teaspoon ground black pepper;
2 pcs. carnations;
50 g salt;
200 g sugar;
200 ml 9% vinegar.

Cooking method:

Unpeeled beets are boiled until tender, peeled, and cut into cubes.
Cabbage is cut into large squares.
Mix the vegetables and transfer them to a glass jar.
Salt, sugar, and spices are added to boiling water. After two minutes, pour out the vinegar.
The finished marinade is poured into a jar, completely covering the vegetables, and put in a cool place.

After a few hours, the appetizer can be served. You can decorate with fresh herbs if you wish.

Hot brine recipe

Ingredients:

1 medium head of cabbage;
1 carrot;
1.5 liters of water;
100 g salt;
220 g sugar;
100 ml 9% vinegar;
100 ml vegetable oil;
5-7 pcs. bay leaves;
8 pcs. black pepper.

Cooking method:

The cabbage is chopped into strips, the carrots are grated. Mix the vegetables, put them in a glass jar, add bay leaves and pepper.
Salt and sugar are dissolved in boiling water, oil and vinegar are added. Remove from heat.
Vegetables are completely covered with the prepared marinade.
Cover the jar with a towel and leave it warm for 3 – 4 hours.

Recipe Variations

There are many variations on the classic sauerkraut and ginger recipe. By adding various ingredients, a familiar salad takes on new notes in taste and aroma.

With ginger and apple

An apple will add fruity notes and a pleasant sweet and sour tint to the salad.

Ingredients:

1 kg cabbage;
3 carrots;
1 tbsp. l. ginger root;
1 apple;
1 tbsp. l. salt.

Preparation:

The head of cabbage is chopped into thin strips. Coarsely grate carrots, apples and ginger.
Mix the ingredients in a large bowl, add salt. Let stand for 30 minutes to release the juice. They knead everything well with their hands.
Transfer the mixture into a glass jar, pressing tightly to allow air to escape. Pour out all the juice so that the vegetables are covered.
Keep the snack at room temperature for 3 days, periodically piercing the contents with a knife to the very bottom. By the end of the third day, the jar is closed and placed in the refrigerator.

With ginger and garlic

The recipe is interesting because garlic and ginger give the cabbage a special piquancy.

Ingredients:

1 kg cabbage;
1 carrot;
20 g fresh ginger;
3 cloves of garlic;
1 tbsp. l. salt.

Preparation:

The head of cabbage is crushed on a special grater or chopped into not too narrow strips.
Grate carrots on a coarse grater. Ginger is cut into thin slices. The garlic is passed through a special press or grated.
Mix all the ingredients in a large saucepan, stir them with salt to release the juice.
Place tightly in a glass jar, and pour all the juice into it.
Leave the mixture to ferment at room temperature for 2-3 days. Carbon dioxide is released with a knife twice a day.
At the end of fermentation, close the jar tightly and put it in the refrigerator.

With ginger and beets

Beets contain a lot of sugar, so the fermentation process goes faster. The final product takes on a beautiful ruby color.

Ingredients:

500 g each of red and white cabbage;
1 medium beet;
20 g ginger;
1 tbsp. l. salt;
2 carrots;
2 cloves of garlic.

How to cook:

The cabbage is chopped into thin strips. With clean hands, knead with salt until the vegetable becomes soft, gives juice and reduces in volume.
Coarsely grate beets, carrots and ginger. The garlic is chopped.
Transfer vegetables to cabbage. Once again, knead everything with your hands for 5 minutes.
Place the mixture tightly in a glass jar. Pour out the remaining juice in the container. Cover, but do not seal tightly.
Leave indoors at room temperature for 2 days.
Twice a day, open the jar and release carbon dioxide with a knife.
After fermentation, the jar is tightly closed and stored in the refrigerator.

Ingredients for making sauerkraut with beets and ginger

There is no doubt that most experienced housewives have their own treasured homemade recipes for pickling cabbage, but the recipe we offer for sauerkraut with beets and ginger is distinguished by its exquisite piquancy and colorfulness.

Let's figure out what you and I will need to prepare cabbage according to this recipe:

cabbage (red or white) - 1 kilogram;
sea salt - 1.5-2 teaspoons;
fresh beets - 82 grams;
fresh carrots - 183 grams;
fresh ginger - 18 grams;
fresh turmeric - 18 grams;
fresh garlic - 12 grams;

Heads of fresh cabbage should be firm and spotless; rough leaf veins should be cut off with a knife. The upper non-white leaves are removed, and the head of cabbage itself is subjected to fine shredding of only its leaves. Chopped cabbage is placed in a container convenient for mixing.

Terms and conditions of storage

Subject to storage conditions, the snack will retain its taste and beneficial properties for a long time:

ideal temperature - from +1...+5°С;
air humidity - 85–95%.

A refrigerator or cellar works well . In the freezer the shelf life increases to 8 months. Cabbage is not re-frozen, so it is laid out in small portions.

In plastic containers, the shelf life is from 3 to 6 days.

The most convenient and popular storage option is glass jars . They are first washed well with soda and sterilized. This way, vegetables will not lose their properties for 1–1.5 months. Vegetable oil poured on top increases shelf life.

Important! The brine must completely cover the vegetables, otherwise the top layer will deteriorate and darken.

Pickled spicy cabbage in the refrigerator in an open form does not spoil for 7–10 days . Vegetables will last about 2 months in a tightly closed jar.

Pickled cabbage, very tasty - a simple recipe

A very appetizing recipe that you will definitely like, especially since making such cabbage is as easy as shelling pears and does not take much time.

cabbage - 1 fork per 2 kg
garlic - 4 cloves
carrots - 1 pc.

water - 1 liter
vinegar 9% - 100 ml (or apple vinegar 6% - 150 ml, or essence 1 half teaspoon)
salt - 2 tbsp. spoons
cloves - 5 pcs.
sugar - 2-3 tbsp. spoons
allspice - 4-5 pcs
bay leaf - 3 pcs
peppercorns - 10 pcs

To prepare, select a strong head of cabbage and wash it. Shred into thin long pieces.

Chinese cabbage marinated in Japanese style

The Japanese have their own approach to pickling Chinese cabbage. The main thing is to follow the so-called “five C” rule and add sugar to the marinade first, then salt and then vinegar. Next on the list, soy sauce and miso are added, but the last two ingredients are no longer added to the cabbage. As Japanese chefs rightly believe, adding spices in this sequence helps to reveal the taste of the dish more deeply. The main thing is that cabbage with this method of marinating turns out crispy and moderately spicy. By the way, the spiciness can be adjusted - more or less hot pepper.

What to do: First cut one head of Chinese cabbage in half, and then chop each half into wide strips, about 2-3 cm. Place the cabbage in a pasteurized jar, add 2-3 peeled cloves of garlic, passed through a press, and half a teaspoon of ground garlic. hot red pepper.

In another pan, prepare the marinade: bring water (about 1.5 l) to a boil and first add sugar (about 2-3 tbsp), and then salt - try, the water should be slightly salted (2-3 tsp) . l.). Stir, if necessary, adjust the taste of the marinade by adding more sugar or salt. Now pour in 1/3 cup of light Japanese rice vinegar. Try it - the marinade should be sour. Stir and bring the liquid to a boil. Pour the boiling marinade over the cabbage, cover the jar with a lid and leave until it cools completely.

When the cabbage in the jar has settled and the marinade has cooled, screw the lid on tightly and put the cabbage in the refrigerator. Serve as a side dish or as a meal on its own.

Pickled cabbage with bell pepper

Another quick recipe. You can eat this cabbage within a day.

cabbage - 1 fork (2 kg)
bell pepper - 1 piece (medium)
carrots - 2 pcs (medium)
cucumber - 1 piece (medium)

water - 1 liter
sugar - 3 tbsp. spoons
salt - 1 tbsp. heaped spoon
vinegar 70% - 1 dessert spoon, or 1 tbsp. the spoon is not full

Cut the cabbage into thin strips. Grate carrots and cucumbers. We also cut the pepper into strips.

Mix the vegetables carefully to prevent them from choking and releasing their juices.

Place the vegetables in a sterilized jar tightly enough, but not completely, to leave room for the marinade.

To prepare the marinade, boil a liter of water and add salt and sugar. After turning off, add vinegar.

Pour it into a jar of hot cabbage and wait until it cools down.

When this happens, you can put the jar in the refrigerator.

In a day, the pickled cabbage is ready! It’s a very easy recipe, which is why so many people love it.

How to cook pickled cabbage in a jar?

Preparing pickled cabbage is very simple. In short, the main and easiest way is to cut or shred the cabbage. Mix it with a marinade of vinegar, water, sugar, garlic, salt and pepper. Leave the cabbage for 2 hours and it is almost ready. This is a basic instant sauerkraut. But why such a rush?

It is better to put it in jars and put it in the refrigerator. There it will continue to marinate - the flavors and aromas will intensify and develop.

Cabbage marinated with beets - Gurian cabbage

This cabbage is not only beautiful, but also very tasty! It will decorate any table, and is also suitable for every day.

cabbage - 1 fork (2 kg)
beets - 1 piece (large)
red capsicum - 1 pc (or 1 tbsp ground red)
carrots - 1 piece (medium)
garlic - 7-8 cloves

water - 1 liter
sugar - 1 glass
salt - 2 tbsp. spoons
bay leaf - 3-4 pcs
apple cider vinegar - 1 glass
vegetable oil -0.5 cups
peppercorns - 6-8 pieces

For this recipe, we cut the cabbage into large pieces. Choose strong, elastic heads of cabbage so that the marinade soaks them and does not soften them.

Cut the beets into round pieces, half a centimeter thick. We do the same with carrots.

Cut the garlic thinly into slices. Peel the pepper from seeds and cut into strips.

Place all the ingredients in the pan in layers.

For the marinade, boil water and add all the spices to it, except vinegar and oil. Let it simmer for 5-7 minutes, then turn it off. Now add vinegar and oil to our marinade.

We pour it over our cabbage.

Place a flat plate on top and some weight on it so that it sinks the cabbage well. Leave it to cool in this form and then put it in the refrigerator.

Gurian-style pickled cabbage will be ready in 4-5 days. It will acquire a wonderful beetroot color and amazing taste.

It turns out to be quite spicy and spicy. Perfectly sets off dishes on the holiday table.

Pickled red cabbage

Everything is extremely simple, but how delicious!
What to do: Remove the outer leaves from a head of red cabbage, cut the head into quarters and discard the stalk. Thinly chop the cabbage and place in a wide bowl, generously salt the chopped cabbage and rub the cabbage with your hands until it begins to release juice. Line the bottom of a wide dish with washed grape leaves. Place cabbage on top of them, crushing it tightly with your hands. If desired, top the cabbage layers with bell pepper halves (seeds and stems removed) or apple slices, or both. When all the cabbage is in the bowl, cover it again with grape leaves, then place a flat plate under heavy pressure. The juice will completely cover the cabbage. If this does not happen, add cold salted water. Keep the cabbage warm (2-3 days), and then put it in a cool place for 6-7 days: the cabbage will be ready and can be put into jars and put in the refrigerator. World snack!

Pickled cabbage with ginger

Very tasty and spicy pickled cabbage. And what a benefit! We all know how beneficial ginger is.

In combination with cabbage, you get just a jar of vitamins for good immunity and youth.

cabbage – 1 fork (2 kg)
bell pepper - 1 piece
carrots - 1 pc.
garlic – 4-5 cloves
ginger – 70 gr

water - 1.5 liters
sugar - 5 tbsp. spoons
salt -3 tbsp. spoons
vegetable oil - 5 tbsp. spoons
bay leaf - 3 pcs
ground black pepper - 0.5 teaspoon
apple cider vinegar - 150 ml

Cut the cabbage, carrots, garlic and pepper into thin strips.

Peel the ginger and cut it into translucent circles.

Place all the vegetables in the pan, mix gently, but do not mash.

We prepare the marinade as follows: bring water to a boil and place all the specified spices in it. Boil for another 5-7 minutes. Vinegar is always added at the very end, after turning off.

Pour the marinade into the pan and place a weight on top (a plate with a weight) so that the vegetables are completely immersed in the liquid.

We wait until it cools down and place it in the refrigerator. Crispy, spicy cabbage will be ready to eat in a day.

The recipe is simply delicious!

Salad with pickled ginger and crab sticks

If you are interested in extremely simple salads with ginger, the option with crab sticks is ideal. The dish is hearty and quickly prepared from available ingredients.

Cut a pack of crab sticks into cubes
Add 3 tablespoons pickled ginger root and let sit for a couple of minutes
Tear lettuce leaves or Chinese cabbage into large pieces and place them on a plate.
Cut 2 cucumbers into slices and place on top of lettuce leaves
Cut 2 boiled eggs into cubes and place on cucumber
Place canned corn on top, about half a can
Now you can add the ginger and crab sticks

Prepare the sauce:

Finely chop a few sprigs of dill, mix with a teaspoon of honey and two tablespoons of mayonnaise
If the sauce is thick, you can add a little boiled water
Pour this sauce over the salad, sprinkle with sesame seeds

Pickled cabbage with carrots and garlic - Ukrainian kryzhavka

Another favorite and delicious recipe. Cabbage for it is cut large, into quarters.

cabbage - (a head of cabbage weighing approximately 1 kg)
carrots - 2 pcs (medium)
bell pepper - 1 piece (optional)
garlic - 4-5 pcs
cumin - 0.5 teaspoon

water - 1 liter
sugar - 3 tbsp. spoons
salt - 2 tbsp. spoons
apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or less than a teaspoon of essence)
allspice -4 pcs
peppercorns - 5-6 pcs
vegetable oil - 0.5 cups

Pickled cabbage with vegetables and apples - a very tasty recipe

The recipe is quite exotic; rarely does anyone cook cabbage with apples. You can surprise your household or guests with its unusual taste.

cabbage - 1 fork (2 kg)
bell pepper - 3-4 pcs
carrots - 3-4 pcs (medium)
garlic - 1 head
sweet and sour apples - 3-4 pcs.
hot pepper - 1 pod

water -2 liters
sugar - 1 glass
salt -4 tbsp. spoons
apple cider vinegar 6% - 3/4 cup
allspice -5-6 pieces
peppercorns - 15 pieces
bay leaf - 3-4 pcs
cloves -5-6 pieces

Wash the cabbage and cut into fairly large pieces.

Remove the seeds from the bell pepper and cut it into 8 pieces with feathers. Do the same with the hot pepper, only we cut it in half.

Chop carrots and garlic into thin slices.

We cut the apples into slices, into 4-6 parts, immediately before pouring the marinade, so that they do not have time to darken unsightly.

Place the carrots on the bottom of the pan, put garlic, carrots and peppers on it. Place apples on top.

The marinade is prepared in the same way as in other recipes. First, water is boiled, spices, in addition to vinegar, are placed in it. Cook for 5 minutes.

After turning off, add vinegar. We take out the bay leaf, it has done its job.

Pour marinade over our cabbage. The apples will try to float, so press them on top with a flat plate.

Cover everything with a lid and wait for it to cool.

Place the cabbage in the refrigerator, wait 2-3 days and you’re done!

The cabbage is very tasty and has a wonderful crunch. Apples are very tasty with it in a duet, be sure to try it!

Step-by-step recipe for sauerkraut with beets and ginger

The cabbage is chopped, and you need to add sea or table salt, the packaging of which says that it is suitable for canning. After adding salt, the entire mass of chopped cabbage must be mixed with very clean hands, and then rubbed with your hands until juice appears, for about 10 minutes. The volume of cabbage will decrease.

1. The first step has been taken - the cabbage is juicy and needs to be added a beautiful color and improve its taste. To do this, you should grate on a medium or coarse grater, as you prefer, fresh peeled and washed beets and carrots, which will add their bright colors to the final version of the cabbage dish and make it orange-purple.

2. Also prepare a mixture of chopped fresh garlic, fresh grated ginger with the addition of turmeric for a refined taste. Add the resulting spicy mixture to the beautiful cabbage mixture. Mix everything thoroughly, rubbing the entire mass for 5 minutes with very clean hands. At this stage, you should taste the product and add, at your discretion and taste, the missing ingredients.

3. All that remains is to spread all the prepared vegetable mass with clean hands into dry and sterilized (room temperature) glass jars. When filling jars, sauerkraut with beets and ginger should be compacted to the top so that the juice is level with the thick part of this preservation, and the thick part itself does not reach 1.5-2 centimeters to the edges of the jar. If necessary, add clean drinking water.

4. Place all the resulting jars, excluding direct sunlight, in a relatively cool place so that the further natural fermentation process occurs smoothly and without peroxidation for about 10-14 days.

After the period of pickling cabbage in this way, you will get an excellent vegetable snack, spicy, crispy, piquant and aromatic. You can later store this pickled product like regular sauerkraut.

If desired, it can be sterilized for longer storage in jars under a hard lid within 40 minutes from the moment cold external water boils, in which sterilization will take place. Roll up the finished jars under a hard or screw lid and when you open them, you will have freshly fermented sauerkraut on your table - nothing useful will be lost.