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In our conditions, cabbage is grown everywhere, even in the Far North. Perhaps that is why in stores and on the market prices for it are available to everyone. The vegetable is stored for a long time, almost until the new harvest, and does not lose useful substances. Of course, early varieties should be used immediately for salads and first courses, but later ones can lie in the cellar, basement and even on the glazed balcony for a long time.
In the old days, sauerkraut was cooked in barrels in every house, and not only for the winter. Today, the home of an ordinary family is not amazing in size, and there is simply nowhere to store such an amount of supplies. Therefore, we make blanks in a different way. Salting cabbage without vinegar will help us quickly make a ready-to-serve product.
What is the difference between salting, pickling and pickling
First of all, we note that only medium or late varieties of cabbage are suitable for any preparations. Their dense white heads crunch when squeezed and are the best suited for processing. Let’s take a look at the difference between the different ways of harvesting. We will not go into the intricacies of chemical reactions, but will briefly and clearly tell only what every housewife needs to know.
Quasitude
Sauerkraut is cooked without brine. It is chopped, ground with salt, placed in prepared containers, tamped in layers. As an addition, carrots or sour apples most often act. They can be mixed with the main ingredient or layered. From above set oppression.
Fermentation occurs during lactic acid fermentation. The cabbage releases juice that covers it completely. Every day, the foam is collected from the surface with a slotted spoon and the prepared product is pierced to the bottom of the dish several times with a planed wooden stick.
Without a doubt, sauerkraut is the healthiest. During fermentation, it acquires new properties and is recommended in diets for people with gastrointestinal diseases accompanied by low acidity, diabetics. Sauerkraut improves the microflora and intestinal function, promotes the excretion of cholesterol, bile secretion. Even the brine is useful and contains a lot of vitamins and microelements. It is recommended to drink it in the morning after a heavy meal.
It’s just that such a product is prepared for a long time, and it needs to be stored at a low temperature.
Pickling
All recipes for pickled vegetables include brine with the addition of vinegar. It does not add value to the product. It should be eaten with caution by people with high blood pressure or gastrointestinal diseases, but for those who have high acidity, it is generally not recommended.
But pickled cabbage has firmly taken its place in our diet due to the fact that it can be cooked quickly, in 2-3 hours. If you pour a lot of such undesirable vinegar for our body, the dish can be eaten after 30 minutes.
Salting
Salted cabbage occupies an intermediate position between sauerkraut and pickled. It is prepared with the addition of brine, but without vinegar. Salt acts as a preservative. Salted vegetables are not as healthy as pickled vegetables, but they cook quickly and can be stored at room temperature. Compared to pickled ones, they, of course, win, but after a few hours it’s too early to serve them on the table, it will take at least a few days.
Most housewives, especially in urban areas, prepare a variety of recipes for salted cabbage. It is not so long to wait for it to be completely ready, and it is more convenient to store it.
Salted Cabbage Recipes
There are many recipes for salting cabbage without vinegar. Each hostess can adapt them to her taste, adding and removing ingredients.
Useful Tips
Before moving on to the recipes, let me give you a few simple guidelines:
- only varieties of late and medium ripening are suitable for salting;
- in order to pickle vegetables, never use iodized salt;
- under the jar, be sure to put some kind of container so that the brine flows into it;
- daily pierce the pickle with a planed wooden stick, reaching to the bottom of the dishes in several places;
- the foam formed during fermentation must be removed with a slotted spoon;
- cabbage should be covered with salt solution completely.
Quick salting in a jar
Perhaps this is the easiest way to quickly cook cabbage. The speed of salting is achieved due to the large amount of sugar, which stimulates fermentation. In addition, chopped vegetables in containers are not rammed, due to which they are more in contact with the brine. Such cabbage is unlikely to be crispy, and many will consider the taste to be sweet. In a city apartment, it is convenient to cook it in jars with a capacity of 3 liters.
You will need:
- cabbage – 5 kg;
- carrots – 1 kg;
- sugar – 300 g;
- water – 2,5 l;
- salt – 70 of
Sterilize jars. Boil the brine from water, salt, sugar, cool it completely.
Chop the cabbage, peel the carrots, grate, combine, mix.
Arrange the vegetables in jars, but do not tamp, but only slightly compact them. Fill with cold brine.
Put the jar in a wide bowl or low saucepan, put it in a warm place for 3 days.
Instant salt is ready. It can be eaten immediately, but it is better to put it in the refrigerator for 2 days – it will be tastier.
Quick pickle with vegetables
This recipe calls for hot brine over the vegetables. Due to this, they will cook quickly, but will not be crispy.
You need:
- cabbage – 1 kg;
- carrots – 200 g;
- sweet pepper – 200 g;
- salt – 1 tbsp. spoon with a slide;
- sugar – 2 tbsp. spoons;
- water – 1 l.
First, prepare a container for salting, chop the cabbage, cut the pepper into strips, combine with grated carrots.
Mix well, pack tightly into jars.
Boil the brine, cool it to about 80 degrees, pour over the vegetables.
Close the jar with a nylon lid, wait until it cools completely, put it in the refrigerator.
Such a quick salting of cabbage will allow you to serve it on the table in 2 days.
with spices
Although this recipe uses products that are easy to find in any kitchen, the pickle will turn out to be unusual, with a rich taste.
You need:
- cabbage – 5 kg;
- carrots – 1 kg;
- black peppercorns – 20 pcs.;
- bay leaf – 10 pcs .;
- salt – 4 tbsp. spoons;
- sugar – 2 tbsp. spoons;
- water – 2,5 l.
Prepare the brine – boil water, salt, drop sugar.
Chop cabbage, grate carrots, add bay leaf and pepper, mix well.
Mix well, applying force, vegetables with spices. The more juice the cabbage releases, the better.
Put vegetables in jars and well, tamp down layer by layer with your fist.
Pour cold brine, cover with gauze, put in a wide bowl and put away for 3 days in a warm place.
Remember to pierce the pickle in several places daily.
With beets
Cabbage cooked with beets will be not only tasty, but also beautiful.
You will need:
- cabbage – 3 kg;
- beets – 600 g;
- carrots – 600 g;
- black peppercorns – 10 pcs.;
- bay leaf – 5 pcs .;
- Garlic – 2 cloves;
- salt – 4 tbsp. spoons;
- sugar – 3 tbsp. spoons;
- water – 3 l.
Peel and grate the beets and carrots, chop the cabbage. Combine and stir well.
Crush the garlic cloves and place in the bottom of clean jars. Put chopped vegetables in them, tamping well.
Boil water, add sugar, salt, pepper, bay leaf.
When it cools down to 80 degrees, strain and pour over the vegetables.
Conclusion
Each housewife has her own recipes for salting cabbage. We hope you enjoy ours too. Enjoy your meal!