Quick pickling of cabbage: 13 simple recipes step by step with a photo + features of choosing a vegetable and rules for storing blanks

Differences between salting and sauerkraut

Contrary to popular belief, sourdough and salting are two different methods of preserving cabbage. The first method appeared much earlier, when people did not yet know what salt was. Therefore, the technological process is not the only difference. The finished product also differs significantly in taste.

Sauerkraut is not meant to be rolled for the winter, as it contains bacteria that formed during fermentation. Plus, the lack of salt makes it much healthier than a salty salad. On the other hand, salting is easier to do. However, without the addition of additional ingredients, its taste will be less pronounced.

Features of the choice of vegetables

To make the workpiece tasty and crispy, it is not enough to follow the cooking technology. An important factor is the quality of the vegetable itself. That is why the following nuances should not be overlooked:

1. Sort. For pickling, mid- or late-ripening cabbage is well suited.
2. Head of cabbage. It should be white, slightly crunchy when pressed.
3. Leaves. If there are no upper green petals on the vegetable, most likely they were frozen and removed. Such cabbage is not suitable for harvesting. There should also be no visible signs of disease or vermin damage.

Preparation of ingredients and work table

Before salting the cabbage, all tools and containers are thoroughly washed and then treated with high temperature. Banks for seaming must be intact. For preliminary preparation of vegetables, it is not recommended to take metal utensils. If the bowls are chipped, an undesirable chemical reaction will occur, which will affect the taste and quality of preservation.

Before cutting, the vegetables are washed well under running water, spoiled places are removed, as well as unusable parts.

Video “A simple recipe for quick salting cabbage”

This video shows a simple recipe for making a delicious snack in a day.

The best salting methods step by step

To pickle cabbage, you do not need to make a lot of effort. Below we will look at some delicious step-by-step recipes.

Express method

1. Finely chop 2 kg of cabbage.
2. Slice 2 carrots.
3. Cut into strips 2 sweet peppers.
4. Vegetables are laid out in a jar in layers.
5. Bring 1 liter of purified water to a boil.
6. Add 70 g of salt, 100 g of granulated sugar, 200 ml of vegetable oil.
7. Take the saucepan off the stove.
8. Enter 100 ml of table vinegar.
9. Fill the workpiece with hot brine.

This is the fastest way to salt cabbage. Salting will be ready for use in an hour – after the jars have cooled. Salting can be stored for no longer than 2 weeks at a temperature of +3 … +6 ° С.

daily way

1. Finely chop 1 head.
2. Grate 3 carrots on a coarse grater.
3. Finely mince 4 cloves of garlic.
4. Pour into a wide bowl and mix well.
5. Boil 0 liters of water, adding 5 ml of table vinegar, 150 ml of vegetable oil, 100 g of granulated sugar, salt (to taste).
6. Pour the workpiece with boiling marinade.
7. Put a press on top.

For better salting, the salad is pickled for exactly a day, but you can start eating it after 4 hours.

Spicy salted cabbage

1. Shred 10 kg of cabbage and 0 kg of carrots.
2. Mix vegetables in a wide bowl until juice is formed, adding 2 tsp. cumin, ½ tsp coriander, 125 g salt, ground pepper (to taste).
3. At the bottom of the jar spread clean whole cabbage leaves.
4. The workpiece is tightly tamped on top.
5. Withstand several days under pressure at room temperature.

To make the appetizer tasty, the foam is regularly removed from it and the vegetables are pierced with a wooden knitting needle.

With beets

1. 1 head cut into small cubes.
2. Grate 2 carrots and 1 beet on a coarse grater.
3. Thin slices are made from 1 head of garlic.
4. Vegetables are folded, pressing down into a deep pan.
5. Bring to a boil 1 liter of purified water, adding 250 g of granulated sugar, 40 g of salt, 250 ml of vegetable oil, ground pepper to taste.
6. Remove from heat and add 150 ml of table vinegar.
7. Pour vegetables with boiling marinade.

You can salt both white and red varieties. It is not necessary to put salting under oppression. It is enough to marinate it for 24 hours at room temperature.

With apples

1. Shred 1 head.
2. Rub on a coarse grater 0 kg of carrots.
3. Cut 3 apples into small cubes.
4. Vegetables are put in a jar in layers, adding allspice, a few bay leaves.
5. Boil 0 liters of water, putting 5 tbsp. l. salt and sugar.
6. Pour the vegetables with hot brine so that it completely covers the workpiece.

A jar of salt does not need to be put in the refrigerator or taken out to the balcony. To make vegetables tasty, they are kept for 3-4 days without covering them with a lid.

With dill seeds

1. Finely chop 6 kg of cabbage.
2. Grind the workpiece with 2 tbsp. l. salt and 70 g of dill seeds until juice is formed.
3. Pack tightly into a saucepan.
4. Put a press on top.

Salting is kept for 4 days at room temperature, periodically removing the foam and piercing with a wooden knitting needle.

With pepper and garlic

1. Shred 2 kg of cabbage.
2. Cut 1 hot pepper into thin strips.
3. Mince 3 cloves of garlic.
4. Grate 1 carrot on a coarse grater.
5. Vegetables are mixed until juice is formed.
6. Tightly fold the workpiece into a jar.
7. Bring to a boil 1 liter of purified water, adding 1 tbsp. l. salt and sugar.
8. Pour boiling brine over vegetables.

Salting time – 3 days under pressure at medium temperature.

In korean

1. Cut into small pieces 1 head of cabbage.
2. Grate 1 carrot.
3. Mince 6 cloves of garlic.
4. Vegetables are placed in a saucepan, mixing thoroughly.
5. Boil 1 liter of water, adding 2 tbsp. l. salt, 1 tbsp. l. sugar, 2 tbsp. l. soy sauce, 0 tbsp. l. hot ground pepper, Korean spices to taste.
6. The boiling brine is removed from the fire and 2 tbsp. l. table vinegar.
7. Pour the preparation with hot marinade.

Vegetables pickle very quickly. You can eat a snack as soon as it cools down. However, storing salt for a long time is not recommended.

In armenian

1. Cut into small cubes 1 head.
2. Mince 6 cloves of garlic.
3. Grate 2 carrots and 2 beets on a coarse grater.
4. All vegetables except cabbage are mixed well in a deep bowl.
5. Bring to a boil 0 liters of purified water, adding 5 tbsp. l. salt, ⅔ cup of granulated sugar, a couple of bay leaves, 4 peas of black and allspice, ground chili to taste.
6. After removing from the stove, 25 ml of table vinegar is introduced.
7. Lay the vegetables in layers in a jar so that there are layers of red vegetables on top and bottom.
8. Pour the workpiece with warm marinade.

The lettuce that has not yet cooled down should be covered and left for 24 hours in a warm place. After the time has elapsed, the salting is put in the refrigerator for 2 days.

In Serbian

1. From 10 kg of cabbage, the stalk is carefully removed and the upper leaves are removed.
2. The recesses from the seized parts are covered to the top with salt.
3. Whole heads of cabbage are placed in a deep container for a day.
4. After the time has passed, the vegetables are cut into pieces, pouring out some of the salt for the brine.
5. Bring 5 liters of salted water to a boil.
6. The workpiece filled with hot solution is placed under the press for 2 days.
7. On the third day, the marinade is poured twice, and then the heads of cabbage are lowered into it again.

This procedure must be carried out regularly for 2 weeks. It is better to store the snack at a temperature of +3 … +6 ° С.

In brine without vinegar

1. Finely chop 1 head.
2. Grate 1 carrot on a coarse grater.
3. Mix vegetables until juice is formed.
4. Put in a jar, shifting 5 bay leaves and 6 peppercorns.
5. Tamp tightly.
6. Boil 1 liter of water, adding 30 g of salt and 15 g of sugar.
7. Pour the workpiece with boiling brine.

This recipe can be attributed to quick salting methods, since the appetizer will be ready after 24 hours.

In banks for the winter

1. Finely chop 6 kg of cabbage and 7 carrots.
2. Mixed vegetables are laid out in clean, dry jars, shifting with a couple of bay leaves, a few peppercorns.
3. Bring to a boil 7 liters of purified water, adding 1 cup of salt, 0 cups of granulated sugar.
4. Pour the preparation with hot marinade.

The rest of the brine does not need to be poured out. After 2-3 days, when the vegetables absorb some of the liquid, it should be topped up in jars. Salting time is 5 days.

In the bucket

1. Shredded 5 kg of cabbage are salted and mixed with finely chopped 150 g of carrots.
2. Put vegetables in a bucket, adding lingonberries, cranberries, apples or other ingredients of your choice.
3. The workpiece is covered with whole clean leaves.
4. The container is placed under pressure.

To make the cabbage crispy, it is kept for 2-3 days at room temperature, regularly collecting the foam and piercing with a wooden knitting needle.

Storage rules and serving features

Salted cabbage can be stored all winter if you create the right conditions for it. It is best to keep it in the refrigerator, arranged in glass jars. Also suitable basement, cellar or balcony. The main thing is that the temperature does not exceed +5 ° C and is not lower than 0 ° C. The place where the container with salt is located should be dark, with a humidity level of at least 60%.

Before serving, cabbage can be seasoned with fragrant sunflower oil, garnished with herbs or berries, sprinkled with your favorite spices.

In addition to great taste, salted cabbage is very healthy. Therefore, do not be too lazy to prepare a couple of jars for the winter.