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Cabbage is an inexpensive and especially valuable source of vitamins and trace elements necessary for humans. The vegetable is popular with ordinary housewives and professional chefs of elite restaurants. It is not only used fresh, but also canned, fermented, pickled. Salting cabbage in jars is the simplest and most effective way to preserve the quality and benefits of the product in everyday life. We will try to describe various recipes for preparing such winter blanks later in the article. Using our tips and tricks, even a novice cook will be able to cook a delicious cabbage appetizer with their own hands for the whole winter.
Pickling in jars
Especially useful is sauerkraut. The thing is that during the fermentation process, the vegetable produces a large amount of vitamins P and C. You can ferment cabbage in 3 liter jars in various ways. There are many recipes for dry sourdough and pickling in brine. We will try to give the most famous, “basic” recipes, which can be supplemented with some ingredients at the request of the culinary specialist.
Classic dry sourdough recipe
Our ancestors for sourdough used only the most necessary products: cabbage, carrots, salt and sugar. The amount of all ingredients can be selected individually to taste, but the general recommendations are as follows: to pickle one large head of cabbage, you need 1 carrot, 1 tbsp. l. sugar and the same amount of salt.
The process of preparing delicious sauerkraut is quite simple:
- Chop heads of cabbage finely;
- Put the crushed product into a large bowl or basin. Salt and knead already salted cabbage with your hands until it gives juice. A sufficient amount of juice and the translucency of cabbage slices indicates the readiness of the main vegetable.
- Peel the carrots and wash thoroughly, then chop on a coarse grater.
- Add carrots and sugar to the main vegetable. Mix all ingredients thoroughly.
- Put the finished cabbage in a three-liter jar, tightly tamping each new layer. As a result, the product should be completely covered with juice. If necessary (in the absence of free juice), oppression must be placed on top of the product.
- Under room conditions, the fermentation process actively continues for 3 days. All this time, a gas with an unpleasant odor is emitted. It periodically needs to be released from the thickness of vegetables. To do this, pierce the cabbage with a knife or the thin end of a long spoon 2-3 times a day.
- After 3 days, the fermented product can be corked with a nylon lid and put in a refrigerator or room with a temperature of +1-+50C.
During the fermentation process, it is important to regularly taste the resulting product. This will allow you to prepare a moderately salty and sour snack for the winter. The above recipe, if desired, can be supplemented with fresh cranberries, cumin, dill seeds or even fresh rowan.
Sourdough using brine
The dry sourdough method requires special care from the cook: if the chopped vegetable is crushed for too long, it will become soft and slimy during the sourdough process. You can avoid this trouble by using brine. To prepare always crispy sauerkraut, you will need 1 head of cabbage weighing 2,5-3 kg, 300 g of juicy and sweet carrots, a few bay leaves, peppercorns (allspice) in the amount of 10-12 pcs. 1 st. l. sugar, a liter of water and 2 tbsp. l. salt must be used in the preparation of the brine.
Now let’s talk in more detail about how to salt cabbage according to the proposed recipe:
- The first step is to prepare the brine by adding salt and sugar to boiling water.
- Grate carrots. Chop the cabbage, peeled from the top leaves.
- Mix the vegetables in a large container, then put them in a 3 liter jar. Also place bay leaves and peppercorns in the thickness of vegetables.
- Pour tightly packed cabbage in a jar with chilled brine. The container should be closed with a suction nylon lid. 2-3 times a day from the thickness of the cabbage it is necessary to release the accumulated gases.
- After 3 days of fermentation, jars with an acidic product are placed in a cool room or refrigerator.
The choice of one or another method of fermentation depends on the preferences of the hostess, but the taste and benefits of winter harvesting will please the consumer in any case.
Another recipe and an example of how to ferment cabbage in a jar is shown in the video:
Pickling cabbage in banks
In large 3-liter jars, you can not only ferment, but also salt, pickle cabbage. This option for preparing winter preparations is used by many housewives, so it was decided to present in the article some of the best and most interesting options for preparing cabbage pickles.
Salting vegetables in chunks
Shredding cabbage with a knife takes a long time, and not every housewife has a special vegetable cutter. And if you don’t want to spend your time painstakingly chopping a vegetable, then you can prepare a healthy pickle by cutting the cabbage into pieces.
To prepare a lumpy, pickled winter snack, you will need cabbage, 300-400 g of carrots, 1 garlic head, 150 g of sugar, half a glass of vinegar (9%). Also, the composition of the salt will need to include 1 liter of water, 2 tbsp. l. salt and 100 ml of oil.
Salt cabbage in jars for the winter according to the above recipe as follows:
- Peel the carrots and chop on a grater.
- Free small heads of cabbage from the upper green leaves and cut into pieces.
- Fill jars with cabbage, sprinkling each layer with chopped carrots and garlic.
- To prepare the brine, add sugar, oil, salt and vinegar to boiling water.
- Pour hot brine into filled jars and tightly seal the jars with a lid.
Store such salt should be in a cool room. One of the secrets to cooking cabbage in a jar is packing the vegetables tightly: the pieces of cabbage won’t be salted enough if the pieces are placed too tightly together. Subject to the recipe and the basic rules, as a result of salting, you will get a very tasty, fresh and very healthy product that will retain its quality all winter.
holiday appetizer recipe
White cabbage naturally has a relatively neutral color and taste. You can make it more appetizing with the help of spices and beets. So, the recipe proposed below allows you to prepare a very beautiful and tasty snack, which will always have to be on the festive table.
To prepare a festive cabbage snack, you will need the head itself, 10-12 garlic cloves, 2-3 medium-sized beets. From spices should be used 2 tbsp. l. salt, a dozen peppercorns, 2 tbsp. l. sugar, a few bay leaves and half a glass of apple cider vinegar, water.
Preparing the pickle is quite simple:
- Cabbage cut into pieces. Small heads of cabbage can be divided into quarters.
- Garlic and beets and peel and cut into slices.
- Put the pieces of vegetables in a jar with a volume of 3 liters. Each layer must be shifted with beets and garlic.
- Add spices to boiling water. Pour the brine into jars. Cover the containers with a plastic lid. The product must be marinated at room temperature.
The uniqueness of this recipe lies in the simplicity and speed of preparation. So, a salted product can be served on the table after 4-5 days. The color and taste of the appetizer will surely surprise and delight all tasters.
Spicy appetizer according to Georgian recipe
Fans of spicy food should definitely pay attention to the recipe below. It allows you to cook a tasty, salty and very spicy snack for the winter from simple and affordable products.
To prepare a spicy snack, you will need small cabbage heads, 1 beet and 1 hot pepper. Garlic, celery greens, vinegar and salt will also add piquancy to the dish. Spices can be used to taste, but, as a rule, it is enough to add 4 garlic cloves to a three-liter jar of the product, 1 tbsp. l. salt, 100 g of greens and 2-3 tbsp. l. vinegar (9%).
The process of preparing a spicy snack for the winter consists of the following steps:
- Cabbage cut into cubes, keeping a dense arrangement of sheets.
- Peel beets, garlic, cut into thin slices.
- Peel the hot pepper from the seeds and finely chop with a knife.
- Put the vegetables in jars in rows, sprinkling each of them with garlic.
- Prepare the brine from water, salt and vinegar.
- Pour pickles with hot brine, cover the jars with a lid and marinate for 2 days.
The proposed recipe for salting cabbage does not allow you to store the finished product for a long time, so after 2 days of pickling, the jars should be put in the cold and gradually emptied them.
A good example of how to pickle cabbage in a jar can be seen in the video:
A simple recipe will allow you to quickly and easily prepare a delicious snack for the winter at home.
The original recipe for salted cabbage with tomatoes
There are different ways to pickle cabbage in jars, but the most original of them is, perhaps, the recipe with the addition of tomatoes. The main ingredients in this recipe are 5 kg cabbage heads, 2,5 kg ripe tomatoes and 170-180 g salt. As spices, you must use dill seeds, currant and cherry leaves, celery greens and hot pepper pods.
To understand how to pickle cabbage for the winter according to the proposed recipe, the following description will help:
- Wash vegetables. Chop the cabbage, cut the tomatoes into several pieces.
- Put pre-salted vegetables and spices in thin layers in a large container.
- Put a piece of clean cloth on top of the products and press down on them with oppression.
- For 3-4 days, vegetables secrete juice and ferment at room temperature. At this time, it is necessary to mix them periodically.
- Put the salted cabbage into clean glass jars, cork them with a lid and refrigerate.
Salted cabbage with tomatoes always turns out very tasty and original. An appetizer can be eaten as an independent dish or used in the preparation of various culinary dishes.
Knowing good recipes, salting cabbage in jars is quite simple. Using affordable products with exact proportions is the key to preparing a simple, healthy and tasty snack. Three-liter jars are always at hand. Capacious containers are easy to store in the refrigerator or on the cellar shelf. Glass does not affect the taste of the product and allows you to personally observe the process of ripening or marinating.