Marinade for cabbage for the winter for a 3 liter jar, how much salt, sugar, vinegar

What kind of cabbage can be salted in jars for the winter?

Despite its apparent simplicity, preparing cabbage brine for the winter has its own subtleties.

Let's start with the fact that not all vegetables are suitable for making brine. For pickling for the winter, it is best to use white cabbage of mid-season and late-ripening varieties. But varieties with greenish leaves, as well as early varieties, are not suitable for cooking in three-liter jars with brine.

Experienced housewives advise using dense heads of cabbage weighing at least 0.7 kg for cooking. It is also very important that there is no damage, rot, or torn leaves.

ON A NOTE. The red cabbage varieties can also be used to make brine. There are variations of broccoli, Chinese cabbage and cauliflower. Brussels and Savoy varieties of vegetables are not suitable for pickles.

Crispy and juicy instant sauerkraut in brine

For a three-liter jar you need to prepare:

an average head of cabbage weighing from 2 kg to 3 kg,
one large carrot
a few laurel leaves,
one and a half liters of water,
2 tablespoons rock salt,
2 tablespoons sugar,
peppercorns – 1 tsp.

Preparation:

Dissolve measured sugar and salt in one and a half liters of filtered water. Peel the cabbage, first cut into large pieces, then chop into uniform-sized shavings.

Grate the carrots in any way and mix them with cabbage.

Place pepper and bay leaf at the bottom of the jar. Fill the cabbage with brine almost to the top.

Cover lightly with a lid. The jar will stand in any container so that the brine does not escape during fermentation. Leave the jar on the kitchen counter at a comfortable temperature.

The cabbage will sag. Prick the cabbage periodically to release the gas formed during fermentation. Mid-late cabbage varieties are good for pickling: in October they contain the highest percentage of sugar. The process is complete. The refrigerator is waiting for cabbage. Add it to vinaigrettes, use it as an independent snack.

And bonus:

Let's please the family with pies. And the filling is like this: squeeze out the sauerkraut, simmer in a frying pan in vegetable oil. In a second frying pan, lightly fry the onions and mushrooms. Combine with cabbage, drain in a colander, thereby allowing excess oil to drain. The filling is ready! Any dough can be used.

And how good is daily cabbage soup made from sauerkraut with smoked loin and mushrooms in autumn and winter, but not in meat broth!

How to prepare brine for cabbage in 3-liter jars?

Brine and marinade for cabbage for the winter in 3-liter jars are prepared in a separate container. The simplest brine contains salt, sugar and vinegar solution.

All ingredients are mixed together in a saucepan and boiled. Then the mixture is allowed to cool and poured into 3-liter jars.

ON A NOTE. Bay leaves, allspice and black peas are also added for taste. Instead of vinegar essence, lemon can be used.

Crispy sauerkraut with water

If you want to enjoy crispy sweet and sour cabbage, sauerkraut in its own juice, use this simple recipe without salt and sugar. So, I bring to your attention a recipe for crispy sauerkraut with water for a 3-liter jar.

Another recipe: Step-by-step recipe for crispy sauerkraut with cranberries

What we'll take:

3 kg of cabbage, cut into noodles (coarsely chopped with a knife);
300 g of sweet chopped carrots (on a coarse grater, we use sweet varieties);
0.5 tsp each ground dill seeds, caraway seeds;
3 bay leaves;
A handful of lingonberries (take fresh berries);
3-4 small sour apples;
1 liter of spring or purified water.

Mix the vegetables in a bowl, rub them well with your hands until the juice appears. Place a third of the spices and apple slices at the bottom of the jar, then put a cabbage-carrot layer - a third of the volume of the jar, again spices and apples, and so fill the jar up to the shoulders.

Heat water in a saucepan or kettle until hot, pour it into a jar, and place a weight to press down the vegetable mixture. The fermentation process will take at least 5 days, during which time we will periodically pierce the contents of the jar, releasing gas.

Then close the jar with a lid and put it in the refrigerator. Fragrant crispy cabbage will delight you with an unusual “bouquet” of tastes and sensations, but to “ripen” it needs to be kept in the cold for 2 weeks.

What can you add to the marinade for pickling cabbage?

Making a delicious marinade is a real culinary art. Everyone adds something of their own to improve the dish, make it unusual and memorable.

Some people prefer a classic brine based solely on salt and sugar. Others like supplements.

You can add pickled ginger, pepper, coriander, apples, garlic, onions, dill seeds, beets, carrots, tomatoes, cloves, horseradish, cranberries, apples, bell or hot peppers, etc. to the marinade for pickling cabbage for the winter.

Sauerkraut with brine

In my collection of recipes there are many interesting options for preparing three-liter jars, and all the recipes are simple. I'll tell you how to make crispy, delicious cabbage in a sauce without vinegar.

What we'll take:

2.5 kg of coarsely chopped cabbage;
200 g of carrots, grated on a coarse grater (you can use a food processor if you have a suitable attachment);
2.5 tbsp. with a heap of salt;
4 tbsp. l. with a pile of sugar;
0.5 tsp each anise and dill seeds;
3 bay leaves;
1 liter of spring or purified water;
A handful of dogwood berries (if not, do without berries);
Ginger – fresh root 4 cm long.

In this recipe, we cut the cabbage coarsely into squares, and the carrots into long noodles.

Place all the vegetables and berries in a bowl, mix gently, add spices, mix again.
Prepare the filling according to the recipe - dissolve salt and sugar in water at room temperature.
Fill a 3-liter jar up to the shoulders with the vegetable mixture, without pressing it down too much, fill it with brine, place the jar in a basin, and place it in a warm place for fermentation.
We will periodically release gas by piercing the fermenting vegetables with a stick. Fermentation will take 3-4 days. As soon as the brine becomes transparent, you can close the jar with a lid and put it in the refrigerator.

Another recipe: Making crispy cabbage in a hurry: 7 great ways

The result will impress you: you will get a sweet and sour, aromatic, royal pickle!

Recipes for marinade for cabbage for the winter for a 3-liter jar

Most often, cabbage is pickled in 3-liter jars.

Firstly, the heads of cabbage usually used are large. It turns out to be a lot of shredder, which is most conveniently placed in three-liter containers.

Secondly, in large 3-liter jars the brine tastes better, since the cabbage gives more juice.

Below are several of the most delicious options for cabbage brine for the winter, per three-liter jar.

Classic recipe for pickling cabbage for the winter

This is the most common way to prepare cabbage for the winter in 3-liter jars.

Ingredients:

cabbage - 2 kg;
medium carrot - 1 piece;
rock salt - 2 tbsp;
granulated sugar - 1 tbsp;
water - 1 l;
vinegar essence (70%) - 1 tsp;
bay leaf - 3 pcs;
garlic - 3 cloves;
peppercorns - 10 pcs.

Preparation:

Chop cabbage and carrots. Mix vegetables.
Pour black pepper into the bottom of a three-liter jar, add bay leaves and garlic.
Add cabbage and carrot shredder.
Pour water into a saucepan, add salt and sugar. We put it on fire.
As soon as the brine boils, add vinegar, stir and turn off the burner.
Pour the brine into a 3-liter jar.
Close the lid. Let it cool. Store in a cool place.

Recipe for crispy cabbage for the winter in a 3-liter jar

This preparation for the winter will turn out crispy. But for this it is very important not to mash the vegetables too much. They need to maintain their structure.

Cabbage - 2 kg;
carrots - 300 gr;
salt - 1.5 tbsp;
sugar - 4 tbsp (a little less is possible);
onion - 1 piece;
vinegar 9% - 100 ml;
sunflower oil - 150 ml;
water - 0.5 l.

How to cook:

Cut food into strips. Mix.
Place in a three-liter jar without crushing.
Pour water into a saucepan, add sugar and salt. Boil.
Pour vinegar and oil into boiling water alternately, stir, turn off the heat.
Pour the brine into a three-liter jar and close with a nylon lid.
Allow the 3-liter jar to cool at room conditions.

Marinade recipe with 9% vinegar

There are many different options for preparing cabbage for the winter in a three-liter jar with 9% vinegar. This one is one of the simplest.

Head of cabbage - 2 kg;
carrots - 300 gr;
garlic cloves - 3 pcs;
black peppercorns - 7 pcs;
bay leaf - 3 pcs;
salt - 2 tbsp;
granulated sugar - 1 tbsp;
table vinegar, 9% - 100 ml.

Cooking algorithm:

Place spices (bay bay, garlic, pepper) in a 3-liter jar.
We cut the vegetables, mix and fill a 3-liter jar with them.
Add salt and sugar on top.
Boil water in a saucepan.
Pour vinegar into boiling water, stir and remove from heat.
Pour the marinade into a 3-liter jar with chopped vegetables.
Roll up with an iron lid. Wrap up. Let it cool.
The dish is ready in 2 days. Can be stored until winter.

Recipe for brine for cabbage for the winter under an iron lid with 70% vinegar

NOTE! Here, 70% vinegar essence is used for brine, not 9%.

To prepare you will need:

cabbage - 2 kg;
medium-sized carrots - 4 pcs.;
garlic - 5 cloves;
water - 1.5 l;
rock salt - 3 tbsp;
sugar - 1.5 tbsp;
sunflower oil - 180 ml;
vinegar essence 70% - 2 tbsp.

Let's prepare it like this:

Cut the cabbage into medium strips and grate the carrots. Mix everything, add garlic.
Fill a three-liter jar with the vegetable mixture.
Boil water, add sugar and salt. When the water boils, add oil and essence. Let simmer for 3 minutes.
Pour the marinade into a three-liter jar. Roll up the lid. Wrap in a blanket or an old fur coat. Let cool.
Store in the refrigerator or cellar.

Korean cabbage marinade recipe

The dish prepared this way has a spicy taste.

NOTE! If you have gastrointestinal diseases, it is better to choose a different recipe.

We will need:

Cabbage - 1.5 kg;
Carrots (medium size) - 1 pc.;
Onion (better than salad varieties) - 2 medium heads;
Grated ginger root - 1 teaspoon;
Sweet paprika powder - 0.5 teaspoon;
Seasoning “Korean style” - 10 g;
Salt - 2 teaspoons;
Table vinegar, 9% - 1 tablespoon;
Granulated sugar - 1 tablespoon;
Garlic - 6 cloves.

Cooking:

Chop the cabbage into square or rectangular layers;
Grate the carrots, cut the garlic into thin slices with a slicer, and cut the onion into half rings or strips;
Mix all the vegetables, add spices, salt and sugar;
Transfer everything into a three-liter jar.
Boil water, pour in boiling water and add vinegar;
Cover with a lid and leave to cool.
The dish is ready 9 hours after the 3-liter jar has completely cooled. Store in the refrigerator or cellar.

Instant pickled cabbage

You can try the dish prepared according to this recipe even before the onset of winter. Within a day, the workpiece can be served.

Ingredients for a three-liter jar:

cabbage - 3 kg;
carrots - 0.3 kg;
salt - 0.1 kg;
water - 0.7 l;
sugar - 6 tbsp;
vinegar - 9% - 125 ml;
bay leaf - 5 pcs;
black and allspice - 6 peas each.

Cooking algorithm:

Wash the cabbage and carrots.
Remove spoiled leaves and stalks from cabbage. Cut in small pieces.
In a wide plate or bowl, combine cabbage and salt. Mash and leave to salt for 50 minutes.
Boil water, add sugar, vinegar and spices. Boil for no more than 3 minutes. Turn off the heat and let cool.
Peel the carrots, chop or grate them.
Drain the cabbage juice from the container and add the carrots there. Mix everything until smooth.
Place a vegetable shredder into a prepared 3-liter jar and pour in the cooled marinade.
Cover with a plastic lid and place in the refrigerator for 24 hours.

Daily cabbage in a three-liter jar

Sometimes home gatherings happen very unplanned, and the housewife does not have enough time to prepare pickling according to all the rules. For such force majeure situations, there is a lifesaver recipe, daily cabbage. The recipe is simple and the result is no worse than the traditional one. I'll tell you how to cook everything quickly and tasty.

What we'll take:

2.5 kg finely chopped cabbage;
200 g carrots (three per “Korean” grater);
1 liter of spring or purified water;
2 tbsp. l. with a heap of salt;
6 tbsp. with a pile of sugar;
Half a cut glass of vegetable oil (we take unrefined);
Half a faceted glass of vinegar 9% (if vinegar is 3 or 6%, recalculate the amount);
0.5 tsp. ground coriander seeds, dill, cumin;
3 bay leaves;
3 buds of cloves (dry spice);
3 cloves garlic, minced.

Place the chopped vegetables and garlic in a bowl and rub with your hands until the juice appears. Fill the jar up to the shoulders, pour in the marinade, cover with a lid, and leave for a day.

For the marinade – boil water, dissolve salt and sugar in it, add spices, boil for 2-4 minutes, add vinegar and oil, let the marinade steep for 10 minutes.

After a day, our quick vegetable appetizer is ready to serve, and believe me, its taste is no worse than long-fermented cabbage.

How to prepare cabbage for pickling?

Once you have decided on the recipe, it’s time to prepare the vegetables. The most important thing is, of course, cabbage.

First of all, the vegetable is thoroughly washed. Next, you need to tear off the damaged leaves. Crumpled, lethargic, withered ones are also removed.

Then cut out the stalk. Its density is different from the rest of the cabbage, so it is not needed. Next, the vegetable is chopped. The shredder depends on the recipe. It can be straws, crumbs or even layers. Most often they chop into medium strips, since they are the easiest to work with.

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!

How to prepare jars for cabbage

It is also very important to properly prepare 3-liter jars for marinade. If the container is poorly prepared, the product will not even last until winter; it will begin to ferment and turn sour.

It's all about the bacteria that are on the inner walls of three-liter jars. Therefore, experienced housewives carefully prepare them for pickling.

Washing with soda. Of course, you can use dishwashing detergent, but baking soda washes out better.
Wash with clean running water. Some housewives wash three-liter jars three times, but 2 times is enough.
Sterilization. The classic method of sterilization is using hot steam. Another method that is extremely accessible to everyone is oven sterilization.

IMPORTANT! The lids also need to be sterilized. To do this, place them in boiling water for 5 minutes.

How to sterilize jars by steaming

The algorithm is simple:

You put a special “collar” on a regular kettle for sterilization.
Boil water in a kettle.
As soon as the boiling begins, close the spout with a matchbox, and place a three-liter jar with the bottom up on the collar.
Steam sterilization lasts approximately 5 minutes. The glass should become hot.
Remove and turn upside down.
Let it cool.

Sterilization in the oven

The algorithm is as follows:

Preheat the oven to 200 degrees.
Place 3-liter containers inside for 20 minutes.
Reduce temperature to 150.
Hold for another 15 minutes.
Cool without removing from the oven.

Sauerkraut with honey

Have you eaten sauerkraut with pumpkin and honey? Let's share our recipes and prepare a jar of this unusual pickling for the winter. So, a recipe for sauerkraut for a 3-liter jar with honey.

What we'll take:

3 kg finely chopped cabbage;
200 g grated yellow pumpkin;
3 green sweet and sour apples, sliced;
2.5 tbsp. l. with a heap of salt;
2 tbsp. l. with a heaping spoonful of honey;
1.2 liters of water;
0.5 tsp. anise seeds, black cumin;
2 bay leaves.

Place the chopped vegetables in a bowl, crush them a little with your hands, mix with apples, spices and put them in a jar, crushing them with a masher, filling the jar up to the shoulders, leaving room for brine.

For the brine:

Dissolve salt in boiling water.
Let cool until warm.
Dissolve the honey and mix well.

Pour the brine into a jar, cover it with a plastic bag and place a weight that will fit in the neck of the jar - for example, a narrow bottle of water. The vegetable mass should be completely under brine.

Fermentation will end in 3 days; we will periodically pierce the entire mixture of vegetables with a long stick to remove gas. Store the finished product in the cold.

Which cabbage should not be pickled for the winter?

Not all cabbage is suitable for cooking in brine or marinade.

Do not use early varieties, as they produce little juice. Some varieties (Savoy, Brussels sprout) are also not suitable for cooking.

Crumpled leaves, rot, mucus, damage by parasites, looseness of the head of cabbage - all these are signs of a vegetable with which you cannot achieve a good marinade.

Also, experienced housewives use small heads of cabbage and specimens with a greenish tint on the leaves only as a last resort.

Cooking process

1. Cabbage is cut according to your preference, some like it thinly, small, and some like it larger. Carrots are grated.

2. The entire volume is mixed and kneaded with salt (for convenience, this can be done in two batches).

3. Then put a bay leaf and peppercorns (not all) into the jar and fill the container with tightly “trodden down” cabbage. During the process, the remaining bay leaf and pepper are added. If desired, you can add allspice and cloves. This time I prepared, let’s say, a “classic” with a minimum amount of ingredients.

4. The filled bottle is placed in a plate or bowl so that the juice flows into this container. A couple of times a day it is necessary to pierce the cabbage, releasing the gas that is formed during souring.

It is very convenient to use wooden chopsticks designed for Japanese cuisine for this. I also have three rules that I adhere to when preparing sauerkraut - I don’t make cabbage on the full moon and on “women’s days,” and I choose cabbage with white, dense leaves (which I wouldn’t use in a fresh salad because of its toughness).

5. When the cabbage stops releasing juice, after 2-4 days (depending on the room temperature), it should be lowered into the basement or hidden in the refrigerator.

Now you can replenish your vitamin supply and eat simply by adding onions, herbs and fragrant vegetable oil to the cabbage.

Bon appetit!

To prepare a 3-liter jar of sauerkraut, you need to spend 1 hour in the kitchen.

Tips and Tricks

When you prepare marinated cabbage for the winter year after year, you will inevitably acquire some tricks in preparing the brine. Here are some of them.

You should use regular table salt. This is not only cheap and cheerful, but also correct. It is with it that the brine turns out to be the most delicious.
It is better to use ready-made table vinegar rather than dilute the essence. This is the most important element in the marinade. If the recipe specifies the table version, then it is better to buy a bottle than to dilute the essence. You can make just a little mistake, but the taste of the dish will not be the same.
Cabbage juice adds flavor to the marinade. In order for the vegetable to release juice, you need to use pressure - press down on the shredder for several days with a heavy object.
Adjust the amount of carrots to your taste in any recipe.

Cabbage with cranberries - vitamin preparation

How not to prepare such a vitamin preparation! In its composition, it is a real storehouse of useful active substances. I highly recommend preparing it for winter use, when there is a lack of vitamins, and to make the cabbage crunchy, we use brine.

What we'll take:

3 kg finely shredded cabbage;
200 g carrots, grated;
A handful of cranberries;
1 liter of spring water;
2 tbsp. with a heap of salt;
10 black peppercorns;
3 bay leaves.

Place the prepared vegetables in a bowl and mix, grind until juice appears, add cranberries. Place the vegetable mixture in a jar up to the shoulders, pressing with a masher.

Let's prepare the brine - boil water, dissolve salt and sugar in it, boil it, add spices, boil it again, let the brine steep for a while and pour it into the jar to the top. Cover with a napkin, put the cabbage and brine in a clean bowl and put it in a warm place.

We will periodically remove the accumulated gas by piercing the vegetable mass. The brine should lighten in color after 3 days, and gas formation will stop. You can close the jar with a lid and put it in the refrigerator. All your family will be happy to eat such vitamin-packed, aromatic cabbage.

Common mistakes

Out of ignorance, in the process of preparing a marinade or brine, it is easy to make unobvious mistakes, which will ultimately lead to damage to the workpiece.

3 liter jars are poorly washed. Because of this, the workpiece turns sour, and sometimes even “explodes”.
Three-liter jars are not sterilized. Point similar to the previous one. Containers must be thoroughly washed and sterilized before preservation.
Use of metal containers. In some recipes, you will need to mash the vegetable shredder in a container and leave it to salt for a while. Under no circumstances should you use metal utensils, only those that are enameled without chipping. Ordinary plates and plastic bowls are best.
Vegetables are of poor quality. Cabbage, carrots, onions, cranberries and any other ingredients must be fresh and free of rot. Everything must be thoroughly washed, trimmed and shredded.
Errors in the amount of salt and sugar. This error directly affects the taste of the product. The right amount of ingredients is important here. Under-salted cabbage for the winter has a bland taste. The dish will not be saved even if you salt the marinade separately.
Confuse vinegar and vinegar essence. Carefully study the recipe for preparing marinade and brine for the winter. Table vinegar - 9%, and vinegar essence - 70%. If you mix them up, either the marinade will not work, or you will make the dish completely inedible.
Inappropriate storage conditions. It is important to comply with the requirements for storing 3-liter jars in winter so that the product does not spoil ahead of time.

Sauerkraut with horseradish and beets

I want to tell you a recipe for sauerkraut for a 3-liter jar with interesting additives. This appetizer will decorate any table, and its taste will not be inferior to its beautiful appearance.

What we'll take:

2.5 kg cabbage, cut into large slices;
200 g beets, cut into cubes;
Grated horseradish root 15 cm long;
1 liter of spring or purified water;
2 tbsp. with a heap of salt;
4 tbsp without a slide of granulated sugar;
0.5 tsp each dill seeds, black cumin;
5-6 peas each of black and white pepper;
3 bay leaves;
5 cloves of garlic, sliced;
Half a faceted glass of 9% vinegar;
1 tbsp. l. vegetable oil (sesame, mustard, hemp).

Place all the chopped vegetables in a bowl and mix well. Let's prepare the brine - dissolve salt and sugar in boiling water, boil, add spices, boil again. Place the vegetables tightly in a jar, crushing them with a masher, fill the jar up to the shoulders and fill it with hot brine.

In a warm place, the vegetables will ferment for 3 days. Let's not forget that you need to pierce the contents of the jar, removing excess gas. You need to put the finished cabbage in the refrigerator, otherwise the grateful household will eat it right at this stage. This is one of the best preparations for the winter with horseradish and beets.

Another recipe: Homemade Provencal cabbage - quick and classic recipes

Answers to frequently asked questions

How much salt do you need?

Depends on the recipe. In general, when preparing marinade and brine for cabbage for the winter, it is recommended to start with 2% by weight of vegetables, and then add to taste. In addition, the amount of salt also depends on the amount of sugar.

Is it possible to pickle red cabbage?

Yes, if it meets all quality requirements: density of the head, absence of rot and damage, juiciness.

Which heads of cabbage are best suited for pickling?

An experienced housewife can prepare a high-quality dish from almost any vegetable. But still, it is best to pickle ripe, juicy specimens of mid-season and late varieties weighing from 700 grams. White cabbage varieties are considered the most delicious.

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”!