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Everyone loves tasty, crispy and fragrant pickled cabbage. It is quite simple to prepare it, and the product is stored perfectly for a long period of time. Cookbooks and the Internet offer a plethora of different recipes to choose from, but most of them are based on the use of vinegar. Unfortunately, for some people, this acidic ingredient is contraindicated due to certain characteristics of the body. However, such a restriction does not mean at all that you need to abandon pickled cabbage altogether, because there are recipes that do not contain vinegar and at the same time allow you to prepare a tasty and healthy salad. It is about pickled instant cabbage without vinegar that will be discussed in the proposed article.
Who is vinegar contraindicated
Vinegar is a rather aggressive acid that can cause significant harm to the gastrointestinal system of the human body, especially if there are already some characteristic diseases, such as increased acidity of the stomach, colitis, gastritis, pancreatitis, peptic ulcer. Acid intake is also contraindicated for people with hepatitis, liver cirrhosis, and urolithiasis.
Vinegar is harmful to small children and pregnant women. It can cause anemia and negatively affect the functioning of the kidneys. Acid can also damage tooth enamel, so it is recommended that you rinse your mouth with clean water every time you eat vinegar-containing products.
The content of vinegar in some recipes is significant and can reach 100 ml per 1 kg of pickled cabbage. The highest concentration of acid is noted in the spicy recipes for pickled cabbage “in Georgian”, “Provencal”, “in Korean”, which is justified by the need to get a sharp taste of the salad. Pickled cabbage without vinegar turns out to be a little more fresh, but at the same time natural and always healthy. Anyone can eat such pickled salads without health restrictions.
Recipes for pickling cabbage without vinegar
If you decide to cook pickled cabbage without vinegar, then it’s time to choose “your” recipe. To do this, we will offer several of the simplest, as well as complex, time-tested options for preparing snacks. A detailed description and recommendations will allow even a novice hostess to prepare a healthy dish and surprise, please her family and friends.
Culinary classics
Since childhood, many people remember glass jars or wooden tubs filled to the top with cabbage. Bright strips of carrots adorned the salad, making it even sweeter and more appetizing, and small grains of dill gave the appetizer an unforgettable spicy flavor. It is this pickled cabbage that can be prepared if you follow the following recommendations:
- Choose a head of mid-season or late variety. Release it from the upper leaves, divide into 2 or 4 parts. Remove the stalk, and finely chop the cabbage into thin strips.
- Peel and wash one medium-sized carrot, then rub it on a regular or “Korean” grater.
- On a clean table, mix the chopped vegetables, then salt them with 1 tbsp. l. fine salt.
- Lightly knead the vegetables with your hands so that the cabbage becomes wet.
- Prepare the container by sterilization. Put a few umbrellas or a handful of dill seeds on its bottom.
- Separately, boil 1 liter of water in a saucepan and add 2 tbsp. l. coarse salt and 1 tbsp. l. Sahara.
- Pour the vegetables in a jar with hot brine and keep the pickles warm for 3-6 hours. The finished product before serving can be supplemented with fresh onions and vegetable oil.
It is worth paying attention to the wide range of marinating time. The decision whether to eat cabbage after 3 hours or only after 6 hours depends on the taste preferences of a particular family:
- 3 hours of pickling allows you to make the cabbage more crispy and less salty.
- After 6 hours of pickling in heat, the cabbage becomes softer, fragrant, with a rich pickled taste.
This will allow you to prepare a salad with an interesting appearance and taste, because pieces of vegetables of different sizes will be salted with different intensity.
Cabbage marinated with horseradish and garlic
Without adding a spoonful of vinegar, you can cook spicy and fragrant pickled cabbage. Such traditional ingredients for cuisine as horseradish and garlic will help to achieve sharpness and spice. To pickle a medium-sized head of cabbage, you will need a couple of carrots, a few garlic cloves and 50-60 g of horseradish root. During the cooking process, you will need to boil the marinade from 2 liters of water, 200 g of sugar and the same amount of salt.
The cabbage in the proposed recipe can be cut into large pieces or finely chopped. The duration of the preparation of the dish as a whole will depend on the size of the pieces. Thin strips of cabbage can marinate in a few hours. Large squares and quarters of a head of cabbage will pickle only after 2 days.
After the cabbage is chopped, the cooking process will require the following steps:
- Peel the carrots and cut into thin strips or rub.
- Grind garlic and horseradish as well as carrots.
- Mix prepared vegetables on the table or in a large saucepan.
- Boil water with salt and sugar.
- Place the vegetables tightly in a prepared clean container.
- Pour boiling brine over cabbage. Set oppression on top and keep the product at room conditions for the required period of time.
- After sufficient salting, remove the cabbage to a cool place.
This color can be obtained by adding literally 1 beet to any pickled cabbage recipe. To do this, the beets must be cut into slices or slices and mixed with the rest of the vegetables before pouring the pickle with marinade.
Excellent pickled cabbage with berries and spices
The appearance of any snack plays an important role. This rule also applies to pickled cabbage. Fragrant, tasty, healthy and at the same time surprisingly beautiful pickled salad is always the first to be eaten at any festive feast. And you can decorate white cabbage with berries and for this it is not at all necessary to have cranberries on hand, because ordinary red currants can also come in handy.
The recipe proposed below is designed for 1 kg of white vegetable. The number of ingredients in each case can be calculated based on this condition. And you will need 1 carrot for cooking, 3-5 garlic cloves, salt and sugar in the amount of 1 and 2 tbsp. l. respectively. From the category of spices, it is recommended to use bay leaf and whole allspice. Half a liter of water will be needed to prepare the marinade, and a glass of berries will decorate an already prepared dish and add a characteristic sour taste and aroma to it.
It is proposed to prepare a pickled snack in the following sequence:
- Remove the top leaves from the cabbage heads and chop the vegetable into thin strips.
- Grate peeled carrots.
- Cut the garlic into strips or pass through a press.
- Mix vegetable ingredients.
- Wash the berries. Grind most of them with a crush and separate the cake from the juice. Add the remaining whole berries to the vegetable mixture.
- Pour 2 tbsp into a clean bowl. water and the resulting berry juice.
- Based on the liquid, boil the marinade by adding spices, sugar, salt.
- Put a mixture of vegetables and berries in a glass jar, leaving some free space.
- Pour hot brine over cabbage. Place oppression on top.
- Remove the oppression after 11-14 hours. The cabbage will be ready to eat at this time.
The uniqueness of this recipe lies in the fact that redcurrant juice will add the necessary acidity to the snack, becoming an alternative to vinegar. Whole berries will make pickled cabbage salad even more beautiful and appetizing.
Recipe with Lemon
The necessary acid in pickled cabbage salad can be brought not only with the help of berries, but also with the help of lemon. This fruit can be a complete replacement for harmful vinegar.
To prepare a pickled appetizer, you will need cabbage itself in the amount of 3 kg and 1 kg of carrots. An excellent pink coloring of the salad will be given by one large beet root. Lemon consumption per recipe should be 0,5 pcs.
You will need to prepare the marinade separately, calculating the amount of spices and seasonings per 1 liter of water. It will take 15 g of salt and 100 g of sugar to prepare the brine. Of the spices, it is recommended to add 1 tsp. cinnamon and 5 cloves.
You should start cooking pickled snacks with slicing cabbage. If there is time and desire, then you can work on high-quality chopping, as a result of which a thinly sliced salad will be obtained. If there is absolutely no time to cook the dish, then you can cut the heads of cabbage into pieces. It is recommended to grind carrots and beets in bars or strips.
You need to prepare the marinade for cabbage in traditional ways, adding all the above ingredients for the brine to boiling water. Boil the marinade for 3-5 minutes. Hot brine should be poured over the vegetables previously placed in the jar. It is recommended to withstand salting under oppression for 1-3 days, depending on the method of cutting cabbage. Lemon juice should be added to pickled cabbage just before serving the dish.
In addition to all the above recipes, you can use other cooking options.
For example, in the video, an experienced hostess tells in detail and clearly demonstrates the whole process of pickling cabbage with carrots:
Conclusion
The presence of pickled cabbage frees the hostess for a long time from preparing vitamin salads. Having worked hard once, she will always have a delicious snack on hand that can complement potatoes, meat and fish dishes, and cereals. In addition to taste pleasure, pickled cabbage will bring very real benefits, because all the vitamins of vegetables are preserved. The absence of vinegar in the recipe makes pickled vegetable salad generally available. It can be eaten by children, pregnant women and people with characteristic diseases.