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Salted cabbage is a delicious appetizer and addition to many dishes. In winter, it can easily replace fresh vegetable salads. True, not everyone knows how to cook it correctly. There are many factors to consider. In order for the preparation to turn out to be crispy and tasty, it is necessary to follow some important rules, which we will consider in this article.
Rules for salting cabbage in jars in a cold way
To prepare delicious salted cabbage, you need to consider the following factors:
- selection of quality cabbage;
- the correct proportions of sugar and salt;
- the required amount of vinegar (if required by the recipe);
- correct shredding method.
Many people confuse sauerkraut and pickled cabbage. These snacks differ not only in their taste, but also in the way they are prepared. Fermentation is a longer process. Salted cabbage is much faster. You can salt both the cabbage itself and with the addition of various vegetables, fruits and spices. For example, recipes for appetizers with beets, apples, bay leaves and black pepper are very popular.
It is very important not to rush to prepare the snack. Our grandmothers prepared salad only from those vegetables that were subjected to the first frost. Experience shows that this snack is crisper and tastier.
A simple quick salting recipe
To speed up the salting process, you need to add a regular table to the appetizer. vinegar... This is very convenient, since not everyone can store the workpiece in the refrigerator in large quantities for a long time. Moreover, not everyone has their own cellar. And so, quickly cooked cabbage and you can immediately eat it.
Sauerkraut takes about a week or even two to cook. Salted cabbage will be completely ready for use in 8 hours. It can be simply added to main courses or used when making dumplings or pies.
Required Ingredients:
- white cabbage - one kilogram;
- one fresh carrot;
- three cloves of garlic;
- sunflower oil - 50 ml;
- 100 grams of salt;
- granulated sugar - 50 grams;
- black peppercorns - 5 pieces;
- water - 0.3 liters;
- table vinegar 9% - 50 ml.
The head of cabbage must be chopped with a knife or a special shredder. Carrots should be washed, peeled and grated on a large grater. Garlic cloves are peeled. You can use one tricky way. Place the garlic in any metal bowl and cover it with another saucer. Then you need to shake the resulting structure until the husk itself leaves. After that, the garlic is simply taken out of the plate, and the waste is thrown away.
Next, proceed to the preparation of the brine. To do this, mix sugar, sunflower oil, salt and vinegar in a separate container. After that, water is poured in, which is previously brought to a boil. The entire contents are mixed well so that the ingredients are completely dissolved. Cut the garlic into small pieces and add to the prepared brine.
Next, the prepared cabbage and carrots are mixed in a deep container. They need to be thoroughly rubbed with your hands so that a little juice stands out. After that, cooled brine is poured into the mixture. Further, the container is covered with a lid and oppression is set. So, the workpiece must stand for at least two hours.
Salted cabbage with beets
Carrots are not all that can be added to salted cabbage. A delicious salad can be made using regular beets. This piece is very good fresh. It is also added to cabbage soup, meat and fish dishes. With such cabbage, you can also bake and fry pies.
To prepare salted cabbage with beets, we need:
- fresh white cabbage - 3.5 kilograms;
- beets (red) - half a kilogram;
- 4 cloves of garlic;
- horseradish - 2 roots;
- edible salt - 0.1 kilograms;
- granulated sugar - half a glass;
- black pepper - 6 peas;
- bay leaf - 5 pieces;
- 3 carnations;
- water - 2 liters.
Prepared the cabbage is cut into rather large pieces... Then you need to wash and peel the beets. It is cut into small cubes. Next, proceed to the preparation of the brine. The water is brought to a boil and cooled. After that, you need to add bay leaf, cloves, peppercorns, granulated sugar and salt to it. The garlic cloves are peeled and passed through a press. Chopped horseradish is also added there.
The brine is thoroughly mixed until all bulk ingredients are completely dissolved. Next, you need to mix cabbage with beets and pour everything brine... After that, cover the container with the workpiece with a lid and put something heavy on top. It can be a stone or a container of water.
For the first couple of days, the workpiece should be in a dark, cool room. Next, the snack is transferred to a glass container and closed with a regular plastic lid. After that, the workpiece is stored in the refrigerator or in the cellar.
Salted cabbage without vinegar
First of all, you need to prepare all the necessary components:
- fresh cabbage - three kilograms;
- carrots - six pieces;
- bay leaf - 10 pieces;
- granulated sugar - 2 tablespoons;
- table salt - 4 tablespoons;
- water - 2.5 liters.
This method is distinguished by its ease and speed of preparation. To pickle cabbage without using vinegar, you need warm boiled water (it should not be hot), add granulated sugar and salt. After that, the solution is filtered through cheesecloth and left to cool.
Next, you need to examine the cabbage heads. If the top sheets are damaged in any way, they must be removed. Then the heads are cut in half and finely chopped. It is most convenient to use a special device for this. Shredded cabbage is transferred to a large container. Many housewives use enamel bowls for mixing ingredients.
Then you need to wash and peel the carrots. Further, it is chopped on a grater and also poured into a prepared bowl. After that, spices are added to the workpiece. All contents must be thoroughly rubbed with your hands so that the juice stands out. This may take a little more effort and time.
The vegetable mixture is transferred to glass jars, pressing the contents after each layer. How tightly the jar is packed depends on how quickly the appetizer is prepared. When the container is filled up to the shoulders, you can pour in the prepared brine. Then the jars are covered with plastic lids and transferred to a warm place.
In this form, the workpiece should stand for at least 3 days. During this time, you need to regularly pierce the contents with a wooden stick. This is done in order to release air from the container. The workpiece is now completely ready for use.
Delicious crispy cabbage in 2 days
This recipe allows you to cook an unrealistically tasty preparation in a couple of days. And most importantly, it always turns out to be crispy and very juicy. This recipe will never let you down.
To prepare crispy cabbage, we need the following ingredients:
- one large head of cabbage;
- litere of water;
- 2.5 tablespoons of salt;
- 1 tablespoon sugar
- 2 teaspoons dried dill
- 1 carrot.
The water must be boiled and left to cool completely. Then sugar and edible salt are added to it. The head of cabbage must be washed, cut into 2 parts and finely chopped. Carrots are washed, peeled and rubbed on a coarse grater.
All prepared ingredients are transferred to a large container and carefully rubbed by hand. After that, you can pour brine into the mixture. Further, the container is covered with a lid and left for 2 days. From time to time, the contents are pierced with a wooden stick. When 48 hours have passed, you can lay out the workpiece in glass jars. Further, the cabbage is stored in the refrigerator or in any other cold room.
Conclusion
Surely many people love salted cabbage. Such preparation helps to preserve the aroma and taste of fresh cabbage for a long time. As we could see, preparing this blank is not difficult at all. In winter, such cabbage can be used to make wonderful pies and dumplings. You can also simply add onion and oil to the salad, and you get a wonderful vitamin salad.
