Pickling cabbage in jars in brine 

There are various methods on how to salt cabbage in brine. In general, brine is obtained by dissolving salt and sugar in boiling water. Spices help to get a more piquant taste: black or sweet peas, bay leaves, dill seeds.

General Principles

To get a tasty and crispy snack, you need to follow certain principles:

• heads of medium and late ripening are best exposed to salting;
• cabbage is pre-cleaned of damaged or wilted leaves;
• blanks are poured with hot or cold brine, depending on the recipe;
• heads of cabbage are cut into several parts or subjected to finer cutting;
• be sure to choose coarse rock salt without additives;
• salting vegetables is recommended in glass, wooden or enameled dishes.

Depending on the fermentation, more salt is used during salting. The entire cooking procedure takes less time (approximately 3 days). Due to the salt and acids that are released from vegetables, harmful bacteria are killed. As a result, the shelf life of the blanks increases.

Cabbage recipes in brine

When salting cabbage, you can use vinegar or do without this component. The most convenient way is to use three-liter jars, which are filled with prepared ingredients and left for salting. With the fast method, you can get pickled vegetables after a few hours. More original recipes include the use of horseradish and beets.

Recipe without vinegar

The classic version of the preparation of salted cabbage does not involve the use of vinegar. In this case, pickling cabbage with brine is performed as follows:

1. One or more heads of cabbage, the total mass of which is 2 kg, must be finely chopped into strips.
2. Carrots (0,4 kg) are peeled and chopped on a grater.
3. Garlic (5 cloves) is passed through a crush or rubbed on a fine grater.
4. The vegetable components are mixed, 4 peppercorns are added to them.
5. Brine is obtained by dissolving salt and sugar in boiling water (3 tablespoons each). After 3 minutes, the brine is removed from the stove, after which the prepared vegetables are poured.
6. The jar is covered with a sterilized lid and left to cool at room conditions.
7. Pickled vegetables are served at the table after 4 days.

Vinegar Recipe

Adding vinegar allows you to extend the shelf life of homemade preparations. When salting cabbage, 9% vinegar is used. In its absence, vinegar essence must be diluted in the required proportion.

Salting cabbage with vinegar includes several stages:

1. Cabbage heads with a total weight of 5 kg are divided into parts and chopped in any convenient way.
2. Then 0,6 kg of carrots are crushed.
3. Prepared vegetables are placed in a container.
4. The brine is obtained by boiling 2 liters of water, in which 4 tbsp. l. sugar and salt. After boiling, you need to supplement it with 4 tbsp. l. vinegar.
5. Hot liquid is poured over the ingredients so that they are immersed in water.
6. After 5 hours, the cabbage will cool completely, then it is removed and stored in the cold.

hot pickle recipe

To pickle cabbage with hot brine, you need to adhere to the following technology:

1. A large head of cabbage weighing 2 kg is cut into pieces, and then chopped.
2. Carrots in the amount of 0,4 kg are rubbed with a grater.
3. The components are combined in one container, dry dill seeds (2 tsp) and 7 peas of allspice are added.
4. One and a half liters of water is poured into a separate pan, salt (2 tablespoons) and sugar (1 cup) are dissolved. After boiling, pour vinegar (40 ml) into the liquid.
5. Before the brine cools, it is necessary to pour the prepared vegetables into it.
6. Salting is done at room temperature for 3 days. Refrigerate cabbage before using.

Salting in a jar

It is most convenient to salt cabbage in a jar. To fill a three-liter jar, approximately 3 kg of cabbage will be required.

The process of pickling vegetables in a glass jar includes several stages:

1. Heads of late ripening need to be chopped into strips.

   

2. Carrots (0,5 kg) need to be peeled and chopped.
3. The components are mixed and filled with a 3-liter jar. The mass does not need to be compacted. Bay leaves and peppercorns are placed between its layers.
4. Brine is prepared in a separate bowl. First, 1,5 liters of water are placed on the stove, which is boiled, then 2 tbsp are placed in it. l. salt and sugar.
5. Brine is poured into a container so that the pieces of vegetables are completely immersed in it.
6. Over the next 2 days, the jar remains in the kitchen, after which it is removed and stored in the refrigerator.

Quick way

You can get blanks in a few hours using a quick recipe. In terms of taste, such cabbage is not inferior to pickles, which were aged for a longer period of time.

Quick pickling of cabbage requires a number of actions:

1. A head of cabbage weighing 2 kg must be chopped.
2. Do the same with carrots, which will require 0,4 kg.

   

3. Four garlic cloves must be passed through a press.
4. All components are mixed and placed in a separate container.
5. The container is filled with 0,3 liters of water and put on fire. After boiling, add 0,1 kg of sugar and 1 tbsp. l. salt. For quick pickling of cabbage, two additional components are required: vinegar (50 ml) and sunflower oil (100 ml), which are also a component of the marinade.
6. Until the brine begins to cool, they pour the vegetable mass over it and leave it for 4 hours.
7. When the vegetables have cooled, they need to be removed for an hour in the refrigerator. After cooling, the pickles are ready for use.

Salting in pieces

To get homemade preparations, it is not necessary to chop the vegetables into strips. To speed up the cooking process, heads of cabbage are cut into large pieces.

The order of salting cabbage in pieces is divided into a number of stages:

1. One or several heads of cabbage with a total weight of 3 kg are prepared in the usual way: wilted leaves are removed and cut into several pieces in the form of squares or triangles. The pieces are about 5 cm.

   

2. One kilogram of carrots needs to be peeled, then grated vegetables.
3. Vegetables are combined, 3 pieces of allspice are added to them.
4. Then they move on to the brine, which is obtained by boiling 1 liter of water, where 75 g of salt and sugar are dissolved. After boiling, add a tablespoon of vinegar.
5. Sliced ​​vegetables are placed in a jar or other suitable container. Vegetables are poured with hot brine and the jar is closed with a lid.
6. Over the next 3 days, pickles are stored in a dark, warm place. Then they are transferred to the refrigerator. After a week, the snack is completely ready for use.

horseradish recipe

When horseradish is added, pickles are crispy and fragrant. To salt cabbage with horseradish, follow a certain procedure:

1. Cabbage head weighing 2 kg must be crushed.
2. Horseradish root (30 g) is scrolled through a meat grinder.

   

3. Garlic (20 g) is crushed with a press.
4. To obtain a brine, boil 1 liter of water, where 20 g of salt and sugar are added.
5. At the bottom of the container in which salting will take place, currant leaves, chopped celery and parsley are laid. Dill seeds and red hot pepper are used as spices.
6. Cabbage and other components are placed in a container, which are poured with brine.
7. It will take 4 days to pickle cabbage in jars or other containers.

Beetroot recipe

Especially tasty preparations are obtained from cabbage, to which beets are added. With this set of ingredients, the cooking recipe takes the following form:

1. A cabbage head weighing 3,5 kg is cut into large pieces.
2. Half a kilogram of beets should be cut into cubes.

   

3. Horseradish root (2 pcs.) is cleaned, then chopped. If horseradish is scrolled through a meat grinder, then it is recommended to use a bag where the chopped mass will fall.
4. 4 garlic cloves are passed through the press.
5. Pour 2 liters of water into an enameled container, bring it to a boil. In the water you need to put 0,1 kg of salt, half a glass of sugar, 7 black peppercorns, 6 bay leaves, 2 pieces of dried cloves.
6. Chopped vegetables are poured with marinade, then oppression is placed on them. For this purpose, take a small stone or a bottle of water.
7. Salted cabbage is kept in this state for 2 days, after which it is laid out in jars and cleaned in the cold.

Salt more Korean

Korean cuisine is known for its spicy dishes, so pickling cabbage is no exception here. To get a snack, you will need fresh chili peppers or ground red pepper.

You can prepare a Korean snack by following the specified sequence of actions:

1. A head of cabbage weighing 2 kg is cut into large pieces.
2. Carrots (4 pcs.) must be grated on a Korean grater.
3. Two garlic heads are peeled and crushed under pressure.
4. All ingredients are well mixed.
5. The next step is to prepare the brine. To do this, boil 1 liter of water, add 1 cup of sugar and 4 tbsp. l. salt. As spices, you will need bay leaf (3 pcs.) And hot pepper (half a teaspoon).
6. After boiling, add 1 tbsp to the brine. l. table vinegar.
7. Brine is poured over cabbage, which is left for several hours until it cools completely.
8. Before serving, the prepared snack is recommended to be cooled.

Conclusion

Salting cabbage with brine is a popular type of homemade preparation. This method requires an increased amount of salt, due to which the shelf life of the blanks increases. Cabbage can be salted with carrots, beets, horseradish and garlic. The result is a delicious dish that is used to prepare a side dish and salads.