A quick way to pickle cabbage. How to pickle cabbage in a jar to be crispy
First recipe below- just such a valuable fermented option. For unhurried fermentation, he actually fast food. Crispy cabbage slices will be ready after 2-3 days of infusion in a jar with room temperature.
We have included a second sample in the article. Ultra-fast with a hot marinade. It no longer has the benefit of natural fermentation, because vinegar is included in the marinade. It is a preservative and "live bacteria" is not formed with it. But savory vegetables are ready for testing in 12 hours.
Pick an awesome appetizer that suits your taste and purpose, and cook more often all winter long!
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Instant sauerkraut without vinegar
Super Crispy Recipe for everyone who loves tasty and healthy. Sourdough in the marinade, which includes only salt and spices, they can be adjusted to taste. Ready cut without oil, therefore, it requires refueling with something as useful as possible. For example, extra virgin olive oil. Everything .
For short efforts and a couple of days of patience, you will get a traditionally great ingredient in winter salads, sour soups and stews with meat.
- Cooking time - 30 minutes for preparation + 2-3 days for fermentation. We try for readiness after 2 days of infusion in heat.
- Calorie content per 100 grams - no more than 40 kcal.
We need:
- Cabbage - 2.5-3 kg
- Carrot - 3 pcs. and over medium size
- Water - 1 liter
- Salt (no additives) - 2 teaspoons
- Spices - to taste
- We have 6 allspice peas, 2 bay leaves, 1-2 hot peppers.
Important details:
- Carrots can be put as much as you like. We love when there is a lot of it. This gives the brine a pleasant warm hue, and adds sweetness to the cabbage.
- Spices can also be customized. More bitter pepper - more spiciness. As well as cumin, cloves, ginger and even turmeric. This classic pickled recipe responds affably to many experiments.
- Our proportions of ingredients will give traditional and juicy salad without too much spiciness. The brine can also be enjoyed as a separate drink.
Let's prepare the vegetables.
Finely chop the cabbage. Grater Berner always helps us out. Many housewives love a special manual shredding knife (or hand shredder). It can be bought just now in the fermentation season at any bazaar in the rows with barrel salting.
Grind the peeled carrots to taste. Do not forget that there is not only a coarse grater. In this recipe, we use medium.
We combine cabbage and carrot slices and mix, fluffing along the way. It is convenient to work with hands.
We will have a brine on the water, not fermentation in own juice. Without grinding, the cabbage will turn out to be as crispy, refined and textured as possible.
We put the mixed vegetables in a jar up to half and lightly tamp. Put spices on top. In our case it is 1 Bay leaf, 3 peas of allspice and 1 tiddly hot pepper. On top of the spices in a jar, put the remaining sliced \u200b\u200bvegetables and again repeat the set of spices.
You can add cloves or remove pepper if you don’t like even a hint of spiciness. These experiments will remain within the traditional tastes.
We will prepare the marinade, pour the vegetables and put them to sour under supervision.
Water at room temperature (!).
It is advantageous to prepare 1.5 liters of brine for a 3-liter jar. The proportion for 1 liter is 2 teaspoons of salt. Need pure salt without additives. Accordingly, for 1.5 liters of water - 3 teaspoons. We pour spoons without top and try.
Our goal is a solution slightly saltier than the perfect soup. Usually 3 teaspoons without a slide are enough if the salt is extra-grinded. But the brands of salt are different, and coarse grinding is not so salty.
Stir the salt in water until completely dissolved and pour the cabbage in a jar, covering the cut. Take a fork and pierce vegetables deeper allowing the brine to penetrate to the very bottom.
You can use a long wooden stick, making a nod to the principles of natural fermentation. Strict Zozhevists and Ayurvedic devotees strongly recommend working with fermented products only with wood or ceramics.
If such restrictions seem too much trouble for you, look for a long two-pronged fork for turning fried foods. She will allow go even deeper in a dense layer of vegetables.
- With any tool, make simple movements: in depth and pushed apart the cutting, went bubbles. And so in several places of the vegetable mass.
We add the brine almost to the top - 1 cm before the neck of the jar. Usually a little bubbles form at the top, like foam.
We put the jar in a bowl so that the inevitable fermentation foam can gently drain from the jar. Put a fork next to it which will remind you of the need to pierce the cut from time to time. This will allow you to constantly release up the air bubbles formed during fermentation.
We pierce vegetables 2-3 times a day.
Keep the jar at room temperature for 2 to 3 days.
If your house is warm, it will take less time to cook. If the conditions are sporty (+/- 20 degrees), then 3 days is the standard period. Next, we remove the vegetables in the refrigerator to stop fermentation, otherwise the cabbage will turn out to be too sour.
- We advise you to try cutting at the end of 2.5 days and act according to your own preferences for readiness.
We get good sauerkraut and quite a lot of liquid, which is glassed through the neck of the jar. As soon as the cabbage is ready, cover the container with a nylon lid and put it in the cold.
Once we tried the option with honey.
On top of the cabbage, 2 tablespoons of coarse salt with a slide and the same amount of honey. Fill with water at room temperature. Follow the recipe above. Try after 2 days - for readiness (that is, isn't it time to put it in the refrigerator). Honey cabbage is also very tasty and will suit anyone who is not allergic to honey.
Marinate fast classic cabbage for 12 hours
This piquant guest of our meals is called "Provençal". It is not only fast cooking, but also looks very impressive. How useful for the holidays! If you overdo it with alcohol, delicious pickle- a popular first aid remedy for the morning after New Year's Eve.
- Cooking time - 30 minutes for preparation + 1 day for pickling. We try for readiness in 12-14 hours.
- Calorie content per 100 grams - no more than 100 kcal.
The result of simple labors is a fully prepared salad, already seasoned with oil. It is stored without problems in the refrigerator for up to 1 month, but is eaten in a couple of sittings. So good!
We need:
- Cabbage - 3 kg
- Carrots - 300 g or to taste
- Garlic - 4-5 large cloves or to taste
- Bulgarian red pepper - 2-3 pcs. medium size (can be frozen)
For hot marinade per 1 liter of water:
- Salt (rock, coarse) - 2 tbsp. spoons
- Sugar - 1 cup
- Vinegar, 9% - 80 ml
- Little vegetable - 1 cup
Important details:
- 1 glass - 250 ml
- From spices, the best marinade decoration is cumin, 5-10 grams. You can also add allspice (6-7 peas) and cloves (1-2 pcs.).
- Carrots and garlic can be adjusted to taste. The proportion that many people like: for 1 kg of cabbage - 1 medium carrot and bell pepper each.
- Frozen sweet red pepper is pickled no worse than fresh. If there is, feel free to use it.
- Convenient and safe cooking - in an enameled or stainless steel saucepan.
The preparation is simple and fast.
We shred cabbage with thickness, as we like in salads. We crush with our hands in a spacious bowl, lightly, without fanaticism. Carrots - straws with a knife or grater ala Berner. Or a democratic option: three on a coarse grater. Chop the garlic into thin slices. Pepper cut into strips of 0.5-0.8 cm thick or cubes of about 1 cm. Combine sliced vegetables and mix well. Again, it is most convenient to work with your hands.
We are preparing the marinade.
We start cooking when the vegetables are chopped and mixed. We heat 1 liter of water on the stove, add salt and sugar to it, pour in the oil and mix until the bulk components are completely dissolved. As soon as the liquid boils, pour in the vinegar, a couple of movements with a spoon and turn off the heat. Be sure to cover with a lid so that the vinegar does not evaporate.
We put ½ of the vegetable mixture in the selected container and tamp tightly. We fill half hot marinade. Add the second half of the vegetables and add the rest of the marinade again. From above we put a plate and oppression (a jar of water in 1-2 liters).
Let marinate for 8 hours.
When the vegetables are cold put in the refrigerator for another 16 hours. After 12 hours of infusion, you can try.
TOP 2 secrets for successful fermentation
What cabbage varieties are better to choose?
Dense and flattened on both sides, maximum white heads of large size (from 3 kg 1 piece). These varieties are crunchy and do not lose their shape even in thin slices.
Young cabbage is badly fermented and too old. Untidy soften and often lose the crunch of varieties with a spherical head shape.
How to cook new refreshing dishes?
In addition to a bright participation in meat stew, in borscht or hodgepodge, both savory cabbages will easily make friends with available colleagues. in salads without heating.
Add to the appetizing fermentation result onion, sweet apples, berry frosts, boiled beets, canned corn, boiled beans or potatoes. You can enrich the taste of daily meals and add antioxidant vitamins to the winter menu.
We will be glad if you like any recipe for instant cabbage. Both are very tasty! And you must admit, it is fair that it takes more time for healthy fermentation without vinegar.
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Who can guess three times which cabbage preparation will require a minimum of time and effort, and then you won’t pull it off the dish by the ears? Yes, yes, this is it - pickled cabbage! Crispy and spicy-flavored, almost everyone loves it. And not only as an appetizer with clear cold vodka, but also as part of salads and vinaigrettes, and as a great addition to boiled potatoes, meat or fish.
Any kind of cabbage is pickled - white and red, cauliflower and Beijing, there would be a desire, mood, and everything you need at hand. Today we will talk about pickled white cabbage. And believe me, pickling cabbage - extremely profitable workpiece. Arguments? You are welcome!
- Quickly
- Cheap
- low calorie
- Yummy
pickled cabbage
Have you already decided to make a couple of jars of pickled cabbage for the winter? Then it is worth refreshing the memory of the main points of this exciting process.
What gives cabbage its sweet and sour charm and pungency? Marinade. Therefore, its preparation must be taken seriously and with all responsibility.
The main components of the marinade- water, salt, sugar, vinegar and spices. You ask: “What if I don’t like vinegar?”. There is an answer to this question, and more than one:
- if you have aversion to table vinegar, replace it with or wine. Then in any recipe where table vinegar is found, simply recalculate the required amount, taking into account different concentrations (for example, 100 ml of 9% table vinegar \u003d 150 ml of 6% apple);
- if you are against vinegar at all, you can replace it citric acid or freshly squeezed lemon juice;
- adherents of the "old school of culinary" still successfully use pills aspirin.
Spices will add a specific charm to the marinade: bay leaf, cloves, black and allspice peas, red pepper, celery. Some housewives like to add a little coriander, cinnamon or dill seeds. Various combinations of these spices will help you never repeat yourself, and then each jar of pickled cabbage will be a new feast of taste and a pleasant discovery.
It all starts with a knife. We thought about what recipe you would use to make the blank - and go ahead, crumble and chop. And that's what's good about cabbage: no matter how you cut it - into 6 parts, into 8, into small pieces or thin straws - all of it will be good in a pickle!
What to pickle cabbage with
Well, here it is - who loves what. Cabbage is compatible with many vegetables, friendly with berries and spices. What can be used to pickle cabbage:- Carrot
- beets
- Bulgarian sweet pepper
- hot pepper
- Apples
- Mushrooms
- Garlic
All harvested vegetables are either mixed or laid in jars in layers. How tastier? And everything will be delicious - the main thing is that you like what you do)
It's good when recipes are passed down from generation to generation. Then family secrets are not lost, and there is a base on which you can experiment, adding something new and original to what has long been tested. Here is one of those recipes.
Pickled cabbage "Classic, with carrots"
Cabbage prepared in this way is very "neutral" - it can serve in winter both as a snack and as component salads and vinaigrettes. natural color dishes will give the table a traditional and "homemade" feel.For cooking you will need (calculation for one 3-liter jar):
- white cabbage - 1 medium fork;
- carrots - 1 pc. (medium);
- garlic - 3 cloves;
- black peppercorns - 9-10 pcs.;
- bay leaf - 3 pcs.;
- salt - 2 tbsp. a spoon;
- sugar - 1 tbsp. a spoon;
- acetic acid - 1 teaspoon;
- water - 1 l.
- Chop the cabbage both into strips and into pieces (it will look very beautiful on the table), put the carrots on a coarse grater or cut into thin circles. At the bottom of a sterilized 3-liter jar, put peeled garlic cloves and bay leaf, then fill it to the top with cabbage and carrots, trying to squeeze it tighter.
- cook marinade: add salt and sugar to 1 liter of water, bring to a boil and cook over low heat for 8-10 minutes.
- Pour cabbage in a jar with boiling marinade and only now add vinegar (if necessary, you can add boiling water to the top). Roll up or twist with a metal lid, wrap until completely cool.
Pickled cabbage "Classic, with carrots"
In the next video, Grandma Emma will show you one of the easiest recipes pickled cabbage with carrots, peppers and apples.
Pickled cabbage "Provencal" (from Irina)
And this recipe will appeal to lovers of bright juicy taste. Bulgarian pepper and nutmeg add a unique originality to the sweet and sour dish.Pickled cabbage "Provencal"
For cooking you will need:
- white cabbage - 1 kg;
- carrots - 3 pcs. (medium);
- Bulgarian sweet pepper - 2 pcs.;
- sweet pea pepper - 4 pcs.;
- nutmeg - 1/4 nut;
- bay leaf - 3 pcs.
- water - 300 ml;
- salt - 70 g;
- sugar - a little less than a glass (225 g);
- apple cider vinegar 4% - 300 ml.
- Chop the white cabbage into strips, grate the carrots on a coarse grater, cut the pepper into half rings. Mix everything in a large enamel bowl or saucepan, add bay leaf, allspice and grated nutmeg.
- Pour salt and sugar into the boiled water, turn off the fire after a minute and pour in the vinegar. Pour prepared cabbage with ready-made hot marinade and press down with a load of such weight that all cabbage is covered with marinade.
- After 6-7 hours, put the pickled cabbage into prepared jars and close with plastic lids. Store in a refrigerator or cellar at a temperature of +3...+4°C. This crispy juicy appetizer will not leave any of your guests indifferent!
For cooking you will need:
- white cabbage - 1 fork per 2-2.5 kg;
- carrots - 2 medium;
- beets - 1 large;
- garlic - 1 large head;
- bay leaf - 2-3 pieces;
- allspice peas - 2 pcs.;
- salt - 2.5 tbsp. spoons;
- sugar - 150 g;
- vinegar 9% - 150 ml;
- sunflower oil - 150 ml;
- water - 1 l.
- Cut the cabbage into slices of 3 x 3 cm or rectangles, cut the beets and carrots into strips or put them under a coarse grater, cut the garlic into thin slices or crush in a garlic press. Mix vegetables (except garlic) in a large bowl or saucepan.
- cook marinad: add oil, salt and sugar, bay leaf and pepper to the water, bring to a boil and boil for 1-2 minutes. Turn off, pour in the vinegar and add the garlic. If you like spicy and spicy, you can add pepper to taste.
- Pour the prepared cabbage with hot marinade and leave it under pressure for a day (so that the marinade covers the vegetables). Then put into prepared jars, close with lids and send to the cold. Such cabbage will be ready in 3-4 days, but the longer it stays in the cold, the tastier it becomes.
In this video, Tatiana from Tula region shares the method of preparing quick pickled cabbage "Pelyustka" with beets:
And in the next video, Bogdan Ribak will tell and show how to cook delicious pickled cabbage in Georgian:
1. Instant Spicy Cabbage - 15min!
Very fast cabbage - 15 minutes and you're done!
Cooking: We take from the calculation three kilograms of cabbage. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze out 3-4 cloves of garlic from the garlic. To mix everything. Making the marinade: We put one and a half liters of water on fire. Add 200 gr. sugar, 3 tablespoons of salt (without top), 250 gr. sunflower oil. When it boils pour 200 gr. vinegar 9%. It should boil for 2-3 minutes. The marinade is ready. Pour the cabbage with hot marinade (The cabbage softens a little from this. But only a little. Therefore, do not be afraid to pour it hot, right from the stove. The cabbage will stand in this marinade for 2 hours. And you can eat. Now many people do cabbage this way. They used to do it in the usual way, I had to wait until she ferments, starts to sour.
And this method is fast. Cabbage is delicious and full of vitamins. CRISPY!!! We mix. Let's stand for 2 hours. Mix again and pack in jars. Very tasty and healthy!
2. Cauliflower in marinade
I have been making this cabbage for a long time. This bright, undeniably original and very tasty preparation will delight those who love cauliflower, same as me.
Cabbage has an interesting taste - sweetish and at the same time with a slight sourness.
Wash cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 l jar, put 1 peeled, washed and chopped carrot, 1 sweet pepper, hot pepper to taste, celery stalks or root between layers.
You can add other vegetables as well.
Marinade: 3 art. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,
a couple of bay leaves, a few peas of allspice. Bring the marinade to a boil and pour over the vegetables. Cool down. Keep 2 days in the refrigerator, and then enjoy the taste. I really love this cabbage.
3. "Pleasure" (especially for non-lovers of zucchini)!
This recipe is amazing for many reasons:
1. preparing is sooo simple, a minimum of your efforts
2. it turns out sooo tasty, delivering maximum pleasure
3. most important!!! this salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has guessed from the first time what the salad is made of - EVERYONE says "OOo very tasty pickled ... CABBAGE!!!"
3 kg already peeled (!) from the peel and seeds of zucchini, 0.5 kg of onions, 0.5 kg of carrots.
Carrots and zucchini - grate on a Korean grater. it is necessary (!). otherwise your secret will be revealed.
Onion cut into thin half rings. Add to vegetables: 1 tbsp. sugar, 2 tbsp. grows. oil (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt Mix all this in a large container gently and lovingly with your hands, immediately spread it into jars (0.7 liters is most convenient) and erase for 15 minutes.
Everything!!! I've been writing longer than I've been doing. Very fast. The vitamins are preserved. Zucchini, (aka "cabbage") are crunchy.
The main thing - very tasty. Under good vodka and with shish kebab (or just with potatoes) - oooooo!
4. Pickled cabbage rolls with spicy carrots!
Recipe by Natalia Molchanova.
Our cabbage rolls will be ready a day after they are infused in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For marinade:- 0.5 l of water, 1/4 tbsp. sunflower raffin. butter (maybe a little less) - 2 tablespoons of salt (or to your taste), 1/2 cup of granulated sugar (or to your taste) - 2/3 tablespoons of vinegar (or to your taste), allspice - 3- 4 peas Mix, heat until boiling. Turn off the heat and pour in the vinegar.
Dip a small head of cabbage (about 1-1.5) into boiling water, and gradually disassemble into leaves, in the same way as for preparing ordinary cabbage rolls. The leaves should be slightly soft. Put on a plate and cut off the thickening with a knife. Grate carrots on a Korean grater, season with marinade, mix and let it brew for at least half an hour. Sprinkle with sesame seeds. Marinade: Sesame oil, vinegar, salt, sugar, garlic, a mixture of peppers (mustard seed, coriander, allspice, black pepper, red pepper). Put the carrot filling on the cabbage leaf and roll it up in the form of a cabbage roll. If the leaves are very large, you can divide them into several parts. Put the cabbage rolls in a deep container, add 2-3 bay leaves and pour over the chilled marinade. Put under pressure and leave to marinate for a day at room temperature. Then put in the refrigerator.
5. Pickled cabbage
The cabbage is crispy and delicious! Ingredients:- 2 kg of cabbage, 3 carrots, 3 beets For marinade:- 0.5 liters of water - 3 tablespoons with a slide of sugar - 3 tablespoons without a hill of salt - 1/2 cup of sunflower oil - a pinch of ground hot pepper - 2 bay leaves - 3/4 cup of vinegar - 1 head of crushed garlic Cooking: 1. Shred the cabbage. 2. Grate carrots and beets. 3. Cook the marinade: boil everything for 10 minutes. 4. Mix with cabbage, arrange in jars and sterilize for 10 minutes.
6. Salad "Simply GENIUS!"
Girls .... so delicious .... the tomatoes are fresh, the cabbage is crunchy .... Would need: 1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots If there is no vegetable, then take 2 kg. another vegetable. Cut everything like a salad, carrots on a grater. Mix all vegetables. And add there: rast. oil -200gr. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons Mix everything. Put on fire. Bring to a boil and boil for exactly 2 minutes. Bank immediately. Roll up. Wrap up.
7. Pickled cabbage with beets
Pickled cabbage is an excellent appetizer and a good addition to many second courses, and it is easy and simple to prepare such cabbage. Delight your loved ones with such a delicious cabbage!
Ingredients: Cabbage - 2 kg, Carrots - 2 pcs, Beets - 1 pc For marinade: Water - 1 l, Sugar - 150 g, Salt - 2.5 tablespoons, Sunflower oil - 150 g Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head
Cabbage weighing 2 kg cut into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots, 1 large beetroot. Mix it all, put in a saucepan. It turns out a lot. For the marinade, mix water, sugar, salt, oil, bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the cabbage in a saucepan with hot marinade, cover with a plate without weight on top (press down a little with your hand first so that a little marinade appears visually from above, then it will fit under the plate). Leave for a day at room temperature. You can use it in a day. Spicy lovers can add pepper and chili for spiciness.
8. Bomb cabbage
Ingredients:-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets. Marinade: 150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar 2 tbsp. - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water Cooking: 1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar. 2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour cabbage with boiling marinade. 3. Ready in the morning! You can eat!
9. Pickled cabbage (large leaves)
Cooking: Cut the cabbage into large squares so that you get "piles" of cabbage leaves. Grind one carrot on a grater. Cut one hot pepper in half (this is for lovers of spicy) Gently place the “piles” in a jar, sprinkling with carrots. Put a hot pepper in the middle of the jar (for those who like it hotter). Do not ram the cabbage. Fold loosely.
For the preparation of brine from the calculation for one 3-liter jar: Boil 1 liter of water. Add 1 glass of sugar, 2 tablespoons of salt After cooling, add to the brine: 1/3 of a glass of 9% vinegar Pour the brine into a jar. Put the jar in the refrigerator. Three days later, white cabbage is ready,
sweet, tasty, crispy. (Tatiana Zubchenko)
10. Sauerkraut
I want to bring to your attention my favorite recipe, according to which I ferment cabbage.
This recipe is good because at any time you can very quickly (literally 2-3 days) ferment not a large number of cabbage and store it in the refrigerator.
Show in full .. And this is important in the conditions of city apartments, where there is catastrophically little space for storing preservation, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.
So preparation:- fill a 5l jar tightly enough with chopped cabbage + carrots (I rub it on a coarse grater) - pour in the prepared COLD brine (dissolve 3 tablespoons of salt with a slide in 2 liters of BOILED water); - for two days in the heat, the cabbage ferments, so that there is no bitterness, we must periodically pierce it, releasing the accumulated gas (I think everyone knows this); - on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it; - pour the already sweetened brine and put the jar in the refrigerator, by the evening the cabbage is ready.
A small nuance ... cabbage quickly ferments in the heat, but if it's cold in the apartment, the process will take a little longer. If the brine was not drunk faster than the cabbage ran out (and this is exactly what we do), then wonderful sour cabbage soup can be prepared on it.
