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To depart from tradition: 10 non-trivial recipes harvesting cabbage for the winter
This collection is for those who can not imagine winter without the precious jars of salad of crunchy pickled cabbage.You, of course, has its own proven recipe, which you make blanks for many years. Proposed to depart from tradition and to preserve the cabbage in a new way!
4 main rules for beginners: 1. For pickles only fit medium or late varieties of cabbage.
2. The cabbage turned out crispy, choose a dense, white, firm cabbages with strong leaves. If the leaves are limp, with signs of rotting or frozen, this kind of cabbage for fermentation is not good.
3. Do not use iodized salt as it promotes the softening of vegetables.
4. For pickling cabbage is a glass, ceramic, wooden or enameled container. Do not use aluminum cookware under the influence of acids, it starts to produce harmful to the body connection.
Classic sauerkraut Start with the classics: a proven step-by-step recipe with photos for beginners. Traditional sauerkraut is served with rings of onions, tucking a fragrant sunflower oil. And also used for making hearty winter soups: sour soup, kapustnyak, soups.
What you need:
5 kg of cabbage
1 kg of carrots
80 g of salt
How to make classic sauerkraut:
1. Cabbage finely chop or grate on the dedicated shredder. Carrots grate on a coarse grater.
2. Prepared vegetables generously sprinkle with salt.
3. Mix cabbage and carrots, lightly rubbing the vegetables with your hands, until it begins to stand out juice.
4. Fold the cabbage in a jar or pot, tamped with a wooden pestle. The cabbage turned out juicy and crispy, it is very important to pack the cabbage tightly.
5. Banks cover with a clean cloth. Cabbage in a pot, cover with an overturned bowl and put on plate load. Leave at room temperature for 2-3 days, then storing it in a cool place.
6. After some time, the cabbage will begin to extract the juice. It can be removed with a spoon, but do not pour the juice completely, the cabbage should be completely covered with liquid.
Several times a day pierce the cabbage wooden stick clean (Chinese chopsticks).
Spicy cabbage kimchi
Photo: thinkstockphotos.com
Unique recipe of Korean cuisine. Local residents believe that kimchi (or kimchi) promotes the breakdown of excess fat deposits without harm to health. In Korea, kimchi is served as a main dish, but the cabbage also goes well with baked potatoes and boiled rice.
What you need:
3.5 kg Chinese cabbage
1 tbsp. salt
Marinade:
0,5 glass of rice flour
3 cups water (volume of glass 240 ml)
2 tsp sugar
1 large onion
1 tbsp. garlic
8-10 cm ginger root
1 large bunch green onions
8 tbsp hot pepper flakes (can reduce to taste)
When working with spicy kimchi marinade to use rubber gloves.
How to cook spicy cabbage kimchi:
1. Cabbage Chinese cabbage cut in half and each half to make an incision to avoid cutting through the head. Rinse the cabbage in cold water, shake off, so that the leaves remained wet.
2. Liberally sprinkle the cabbage with salt on all sides, folded in a large pan and leave for 2 hours. Then the cabbage turn over to salty evenly, and leave it for another 2 hours.
During this time, Chinese cabbage let a lot of juice and become soft.
3. For the marinade to combine rice flour with water and stir until smooth. Put on medium heat and cook, stirring, until boiling. Add sugar, stir, cook 1 minute, remove from fire and cool.
4. Onion, garlic and ginger root to grind in a blender. The green onion chop with a knife.
5. Chopped onion, ginger, garlic and pepper flakes add to the cooled mixture of rice flour and mix well.
6. Cabbage firmly put into the container, laying the sheets received by the marinade. Close tight lid and leave at room temperature for 2 days, then removed to a cold place.
Cabbage in beetroot marinade
Photo: thinkstockphotos.com
For barbecue, grilled sausages, Lula lamb, chops chicken or pork, baked in the oven poultry cabbage in beetroot marinade perfect for any meat dishes. On the basis of the cabbage can cook delicious diet salads by adding cooked beans, lentils, mushrooms and a spicy fresh greens.
What you need:
1 large head of cabbage
2 carrots
2 beets
1 head of garlic
Marinade:
1 liter of water
0,5 tbsp. refined sunflower oil
1 tbsp. sugar
2 tbsp. salt
0,3 tbsp. vinegar 9%
2 tsp allspice
3-4 Bay leaves
How to cook cabbage in a beet marinade:
1. Cabbage finely chopped or cut into small squares.
2. Carrots and beets to grate on the large grater or cut into large strips, garlic cut lengthwise.
3. Cabbage, beets, carrots put in jars, alternating the layers and adding the garlic.
4. For the marinade to combine the water, butter, sugar, salt, vinegar, spices and boil.
5. The marinade cool slightly and fill jars with vegetables.
6. After 1 day cabbage can bring to the table.
Sauerkraut with mushrooms
Photo: kitchen.galanter.net
At home easy, satisfying and win-win! Prepared cabbage can be a stew with potatoes, pork knuckle and make of it stuffing for the lush cakes.
What you need:
1 kg of cabbage
1 large carrot
1 large onion
200 g of mushrooms
20 grams of salt
How to cook sauerkraut with mushrooms:
1. Cabbage finely chopped, carrots grate on a fine grater, onion cut into half rings, mushrooms to wash.
2. The cabbage, mix with onions and carrots, season with salt and lightly mash with your hands.
3. Put in pan vegetables with mushrooms, alternating layers.
4. Put under pressure for 2-3 days.
Vigorous sprouts with horseradish and radish
Photo: thinkstockphotos.com
Hot and spicy pickled cabbage, which will replace a homemade sauce. Distinctive taste of horseradish, juicy and crunchy vegetables – a vitamin bomb for winter! Serve a snack you should only cold, sprinkled with chopped green onions.
What you need:
5 kg of cabbage
300 g of horseradish root
2 kg green radish
1 large bunch of dill
Marinade:
500 ml of water
100 g sugar
50 ml of vinegar
50 g of salt
How to cook a vigorous sprouts with horseradish and radish:
1. Cabbage finely chopped. Horseradish to grate or mince. Radish chop plates with a thickness of 3-5 mm. 2. For the marinade add water sugar, salt, vinegar and boil.
3. Cabbage put in jars or pots, shifting horseradish, slices of radish and sprigs of dill.
4. Pour the cabbage with the marinade and leave for 3 days at room temperature, and then storing it in the refrigerator.
Assorted cabbage with apples
Photo: tasteofworldplates.com
A great way to stock up on vitamins for the whole winter – to make cuts of cabbage, adding crispy apples.
What you need:
1 kg red cabbage
1 kg white cabbage
1 kg apples (choose a medium-sized solid apples winter varieties)
2 large carrots
Brine:
2 liters of water
2 tbsp sugar
2 tablespoons of salt with slide
How to cook a dish of cabbage with apples: 1. Shred cabbage into thin long noodles. For these purposes, it is convenient to use a special shredder. Carrots grate on a grater for carrots in Korean or on a coarse grater. Apples clear from the seeds and core and slice it into thin strips.
2. Fold the cabbage in a saucepan layers, shifting the carrots and apples, tightly compacted.
3. Brine in water, add sugar and salt and stir until crystals dissolve.
4. Pour the cabbage with a brine so that it completely covered her. Top set weight.
5. Leave the cabbage at room temperature for 3-4 days, occasionally piercing it clean wooden stick. Then put into the refrigerator.
Pickled cabbage to eggplant
Photo: merlinandrebecca.blogspot.com
The versatility of this dish is that sauerkraut is harvested from boats in portion of eggplant. In the winter you will just have to put the finished cabbage on a plate, sprinkle with oil and garnish with fresh herbs.
What you need:
2 kg of eggplants
1 kg white cabbage
2 large Bulgarian pepper
1 large carrot
5 cloves of garlic
2 chili peppers
Brine:
2 liters of water
80 g of salt
How to cook sauerkraut in eggplant:
1. Eggplant wash, remove stems and pierce with a fork in different places. Blanch and leave in boiling water for 5 minutes.
2. Shred cabbage, pepper to clear of seeds and stalks and chop, carrots to RUB on a large grater, garlic skip through the press. All the vegetables mix in a bowl.
3. Brine salt add water, boil and cool.
4. Cut the eggplant into halves, using a spoon to make each boat and put the cabbage with the vegetables. Cover the second boat and tie securely with thread the eggplant to the filling is tightly held inside.
5. Put stuffed fruit in a large container and cover with brine.
6. On top of the cabbage to eggplant to put the oppression and leave at room temperature for 3 days. After which storing it in a cool place.
7. The finished dish when serving, drizzle with vegetable oil.
Sauerkraut with cranberries and pumpkin
Photo: thinkstockphotos.com
In autumn, bright and juicy salad, sour cranberry perfectly complements and reveals the taste of pickled vegetables. Serve the cabbage with pumpkin, prepared red onion and unrefined sunflower oil.
What you need:
1 kg white cabbage
200 g carrots
200 g pumpkin
200 g cranberries
500 ml of water
3 tbsp. salt
How to cook sauerkraut with cranberries and pumpkin:
1. Cabbage, carrots and pumpkin finely chopped.
2. All vegetables stir, add salt and cranberries. Mix gently so as not to damage the berries.
3. Fold the cabbage with vegetables and cranberries in a container for fermentation.
4. Cover the vegetables with cold water and put under pressure.
5. Leave for 4-6 days at room temperature.
Daily cabbage with pumpkin should open and do the wooden stick deep hole.
Cabbage with grapes and Basil
Photo: thinkstockphotos.com
Full original starter. A special fragrance gives fresh Basil, which is not recommended to substitute other herbs. And be prepared for the fact that the grapes are sour you will like it even more than the cabbage!
What you need:
2 kg of cabbage
2 large carrots
2 kg of grapes
1 bunch green Basil
Brine:
1 liter of water
2 tbsp sugar
1 tbsp honey
1 tbsp. salt
How to cook cabbage with grapes and Basil:
1. Shred cabbage thin strips, carrots grate on a coarse grater. Mix and lightly mash with your hands.
2. In a jar put the cabbage with carrots, shifting her grapes and Basil.
3. For the brine add the water sugar, honey and salt, bring to a boil.
4. Pour the cabbage with boiling brine, cover and put in a dark place for 1 day.
Honey cabbage with pears
Photo: brooklynsupper.net
Delicious dish that is perfect for low-fat meat or fish on the grill, the grill or the coals.
What you need:
1 kg of hard pears
50 ml Apple cider vinegar
2 tbsp sugar
1 tbsp. salt
3 kg of cabbage
Marinade:
1 liter of water
200 g of honey
50 ml Apple cider vinegar
1 tbsp. salt
How to make honey cabbage with pears:
1. Pears wash, cut into quarters and remove the core. Add to the pot, add the vinegar, sugar, salt. On slow fire to bring to boiling and then for about 10 minutes. If the juice is too low, add a little water.
2. The cabbage coarsely chop.
3. Fold the cabbage and pears in a container alternating layers.
4. For the marinade add water to the honey, Apple cider vinegar, salt and boil.
5. Boiling marinade pour the cabbage with pears, cover and leave in the cold for 1 day.
published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: www.domashniy.ru/article/eda/recept-dnya/kapusta_na_zimu_solim_kvasim_marinuem.html
4 main rules for beginners: 1. For pickles only fit medium or late varieties of cabbage.
2. The cabbage turned out crispy, choose a dense, white, firm cabbages with strong leaves. If the leaves are limp, with signs of rotting or frozen, this kind of cabbage for fermentation is not good.
3. Do not use iodized salt as it promotes the softening of vegetables.
4. For pickling cabbage is a glass, ceramic, wooden or enameled container. Do not use aluminum cookware under the influence of acids, it starts to produce harmful to the body connection.
Classic sauerkraut Start with the classics: a proven step-by-step recipe with photos for beginners. Traditional sauerkraut is served with rings of onions, tucking a fragrant sunflower oil. And also used for making hearty winter soups: sour soup, kapustnyak, soups.
What you need:
5 kg of cabbage
1 kg of carrots
80 g of salt
How to make classic sauerkraut:
1. Cabbage finely chop or grate on the dedicated shredder. Carrots grate on a coarse grater.
2. Prepared vegetables generously sprinkle with salt.
3. Mix cabbage and carrots, lightly rubbing the vegetables with your hands, until it begins to stand out juice.
4. Fold the cabbage in a jar or pot, tamped with a wooden pestle. The cabbage turned out juicy and crispy, it is very important to pack the cabbage tightly.
5. Banks cover with a clean cloth. Cabbage in a pot, cover with an overturned bowl and put on plate load. Leave at room temperature for 2-3 days, then storing it in a cool place.
6. After some time, the cabbage will begin to extract the juice. It can be removed with a spoon, but do not pour the juice completely, the cabbage should be completely covered with liquid.
Several times a day pierce the cabbage wooden stick clean (Chinese chopsticks).
Spicy cabbage kimchi
Photo: thinkstockphotos.com
Unique recipe of Korean cuisine. Local residents believe that kimchi (or kimchi) promotes the breakdown of excess fat deposits without harm to health. In Korea, kimchi is served as a main dish, but the cabbage also goes well with baked potatoes and boiled rice.
What you need:
3.5 kg Chinese cabbage
1 tbsp. salt
Marinade:
0,5 glass of rice flour
3 cups water (volume of glass 240 ml)
2 tsp sugar
1 large onion
1 tbsp. garlic
8-10 cm ginger root
1 large bunch green onions
8 tbsp hot pepper flakes (can reduce to taste)
When working with spicy kimchi marinade to use rubber gloves.
How to cook spicy cabbage kimchi:
1. Cabbage Chinese cabbage cut in half and each half to make an incision to avoid cutting through the head. Rinse the cabbage in cold water, shake off, so that the leaves remained wet.
2. Liberally sprinkle the cabbage with salt on all sides, folded in a large pan and leave for 2 hours. Then the cabbage turn over to salty evenly, and leave it for another 2 hours.
During this time, Chinese cabbage let a lot of juice and become soft.
3. For the marinade to combine rice flour with water and stir until smooth. Put on medium heat and cook, stirring, until boiling. Add sugar, stir, cook 1 minute, remove from fire and cool.
4. Onion, garlic and ginger root to grind in a blender. The green onion chop with a knife.
5. Chopped onion, ginger, garlic and pepper flakes add to the cooled mixture of rice flour and mix well.
6. Cabbage firmly put into the container, laying the sheets received by the marinade. Close tight lid and leave at room temperature for 2 days, then removed to a cold place.
Cabbage in beetroot marinade
Photo: thinkstockphotos.com
For barbecue, grilled sausages, Lula lamb, chops chicken or pork, baked in the oven poultry cabbage in beetroot marinade perfect for any meat dishes. On the basis of the cabbage can cook delicious diet salads by adding cooked beans, lentils, mushrooms and a spicy fresh greens.
What you need:
1 large head of cabbage
2 carrots
2 beets
1 head of garlic
Marinade:
1 liter of water
0,5 tbsp. refined sunflower oil
1 tbsp. sugar
2 tbsp. salt
0,3 tbsp. vinegar 9%
2 tsp allspice
3-4 Bay leaves
How to cook cabbage in a beet marinade:
1. Cabbage finely chopped or cut into small squares.
2. Carrots and beets to grate on the large grater or cut into large strips, garlic cut lengthwise.
3. Cabbage, beets, carrots put in jars, alternating the layers and adding the garlic.
4. For the marinade to combine the water, butter, sugar, salt, vinegar, spices and boil.
5. The marinade cool slightly and fill jars with vegetables.
6. After 1 day cabbage can bring to the table.
Sauerkraut with mushrooms
Photo: kitchen.galanter.net
At home easy, satisfying and win-win! Prepared cabbage can be a stew with potatoes, pork knuckle and make of it stuffing for the lush cakes.
What you need:
1 kg of cabbage
1 large carrot
1 large onion
200 g of mushrooms
20 grams of salt
How to cook sauerkraut with mushrooms:
1. Cabbage finely chopped, carrots grate on a fine grater, onion cut into half rings, mushrooms to wash.
2. The cabbage, mix with onions and carrots, season with salt and lightly mash with your hands.
3. Put in pan vegetables with mushrooms, alternating layers.
4. Put under pressure for 2-3 days.
Vigorous sprouts with horseradish and radish
Photo: thinkstockphotos.com
Hot and spicy pickled cabbage, which will replace a homemade sauce. Distinctive taste of horseradish, juicy and crunchy vegetables – a vitamin bomb for winter! Serve a snack you should only cold, sprinkled with chopped green onions.
What you need:
5 kg of cabbage
300 g of horseradish root
2 kg green radish
1 large bunch of dill
Marinade:
500 ml of water
100 g sugar
50 ml of vinegar
50 g of salt
How to cook a vigorous sprouts with horseradish and radish:
1. Cabbage finely chopped. Horseradish to grate or mince. Radish chop plates with a thickness of 3-5 mm. 2. For the marinade add water sugar, salt, vinegar and boil.
3. Cabbage put in jars or pots, shifting horseradish, slices of radish and sprigs of dill.
4. Pour the cabbage with the marinade and leave for 3 days at room temperature, and then storing it in the refrigerator.
Assorted cabbage with apples
Photo: tasteofworldplates.com
A great way to stock up on vitamins for the whole winter – to make cuts of cabbage, adding crispy apples.
What you need:
1 kg red cabbage
1 kg white cabbage
1 kg apples (choose a medium-sized solid apples winter varieties)
2 large carrots
Brine:
2 liters of water
2 tbsp sugar
2 tablespoons of salt with slide
How to cook a dish of cabbage with apples: 1. Shred cabbage into thin long noodles. For these purposes, it is convenient to use a special shredder. Carrots grate on a grater for carrots in Korean or on a coarse grater. Apples clear from the seeds and core and slice it into thin strips.
2. Fold the cabbage in a saucepan layers, shifting the carrots and apples, tightly compacted.
3. Brine in water, add sugar and salt and stir until crystals dissolve.
4. Pour the cabbage with a brine so that it completely covered her. Top set weight.
5. Leave the cabbage at room temperature for 3-4 days, occasionally piercing it clean wooden stick. Then put into the refrigerator.
Pickled cabbage to eggplant
Photo: merlinandrebecca.blogspot.com
The versatility of this dish is that sauerkraut is harvested from boats in portion of eggplant. In the winter you will just have to put the finished cabbage on a plate, sprinkle with oil and garnish with fresh herbs.
What you need:
2 kg of eggplants
1 kg white cabbage
2 large Bulgarian pepper
1 large carrot
5 cloves of garlic
2 chili peppers
Brine:
2 liters of water
80 g of salt
How to cook sauerkraut in eggplant:
1. Eggplant wash, remove stems and pierce with a fork in different places. Blanch and leave in boiling water for 5 minutes.
2. Shred cabbage, pepper to clear of seeds and stalks and chop, carrots to RUB on a large grater, garlic skip through the press. All the vegetables mix in a bowl.
3. Brine salt add water, boil and cool.
4. Cut the eggplant into halves, using a spoon to make each boat and put the cabbage with the vegetables. Cover the second boat and tie securely with thread the eggplant to the filling is tightly held inside.
5. Put stuffed fruit in a large container and cover with brine.
6. On top of the cabbage to eggplant to put the oppression and leave at room temperature for 3 days. After which storing it in a cool place.
7. The finished dish when serving, drizzle with vegetable oil.
Sauerkraut with cranberries and pumpkin
Photo: thinkstockphotos.com
In autumn, bright and juicy salad, sour cranberry perfectly complements and reveals the taste of pickled vegetables. Serve the cabbage with pumpkin, prepared red onion and unrefined sunflower oil.
What you need:
1 kg white cabbage
200 g carrots
200 g pumpkin
200 g cranberries
500 ml of water
3 tbsp. salt
How to cook sauerkraut with cranberries and pumpkin:
1. Cabbage, carrots and pumpkin finely chopped.
2. All vegetables stir, add salt and cranberries. Mix gently so as not to damage the berries.
3. Fold the cabbage with vegetables and cranberries in a container for fermentation.
4. Cover the vegetables with cold water and put under pressure.
5. Leave for 4-6 days at room temperature.
Daily cabbage with pumpkin should open and do the wooden stick deep hole.
Cabbage with grapes and Basil
Photo: thinkstockphotos.com
Full original starter. A special fragrance gives fresh Basil, which is not recommended to substitute other herbs. And be prepared for the fact that the grapes are sour you will like it even more than the cabbage!
What you need:
2 kg of cabbage
2 large carrots
2 kg of grapes
1 bunch green Basil
Brine:
1 liter of water
2 tbsp sugar
1 tbsp honey
1 tbsp. salt
How to cook cabbage with grapes and Basil:
1. Shred cabbage thin strips, carrots grate on a coarse grater. Mix and lightly mash with your hands.
2. In a jar put the cabbage with carrots, shifting her grapes and Basil.
3. For the brine add the water sugar, honey and salt, bring to a boil.
4. Pour the cabbage with boiling brine, cover and put in a dark place for 1 day.
Honey cabbage with pears
Photo: brooklynsupper.net
Delicious dish that is perfect for low-fat meat or fish on the grill, the grill or the coals.
What you need:
1 kg of hard pears
50 ml Apple cider vinegar
2 tbsp sugar
1 tbsp. salt
3 kg of cabbage
Marinade:
1 liter of water
200 g of honey
50 ml Apple cider vinegar
1 tbsp. salt
How to make honey cabbage with pears:
1. Pears wash, cut into quarters and remove the core. Add to the pot, add the vinegar, sugar, salt. On slow fire to bring to boiling and then for about 10 minutes. If the juice is too low, add a little water.
2. The cabbage coarsely chop.
3. Fold the cabbage and pears in a container alternating layers.
4. For the marinade add water to the honey, Apple cider vinegar, salt and boil.
5. Boiling marinade pour the cabbage with pears, cover and leave in the cold for 1 day.
published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: www.domashniy.ru/article/eda/recept-dnya/kapusta_na_zimu_solim_kvasim_marinuem.html
