How to learn to stew and pickle cabbage

Each family has its own, favorite way of cooking sauerkraut and it is passed down as a family heirloom from generation to generation. But there are so many interesting recipes on the Internet, and you are already in a hurry to the kitchen to please your home with a new version of crispy and healthy food.



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You can endlessly list the ways of cooking sauerkraut: one salt, salt and spices, dry method, marinade with vinegar and without it, finely shinking or dividing into four parts, with the addition of fruits, vegetables and herbs.



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The advantage of this variety is that you can always find a suitable recipe, for example, pickle in a couple of hours or clean the cellar and let it come there at least a week.

Crunchy cabbage "Site" He collected ten tested in the preparation of recipes of crispy cabbage, which showed excellent taste qualities. We invite you to watch and hope you like them too.





For cooking, it is better to take cabbage of medium or late varieties. Cabbage should not be frozen, otherwise it will be soft.





You can add a little horseradish root to the cabbage - tannins from it will go into cabbage and will not let it soften. Cranberries in the recipe will help cabbage stay crispy longer.

Pickled cabbage per day Ingredients

• 2.5 kg of white cabbage
• 700g carrots
• 4 cloves of garlic
• 100 ml of vegetable oil
• 100ml 9% vinegar
• 1 liter of water
• 70g salt
• 100g sugar
• 12 pepperpeas
• 5 inflorescences of cloves
• 4 bay leaves

Preparation

1. Spray the cabbage.
2. Sod carrots on a large grater, cut garlic with plates.
3. Mix the vegetables and tamp into the pot.
4. Boil water. Pour vinegar, butter, add salt, sugar, bay leaf, pea pepper, cloves.
5. Let the marinade cool down a little and fill it with cabbage.
6. Put a plate on top and put down (a pot of water). Let me brew for 10 hours at room temperature.
7. Then, if desired, transfer the cabbage along with the marinade to a three-liter jar. Let me brew in the fridge for 12 hours.

Cabbage salad for winter "Autumn"



The ingredients

• 5kg white cabbage
• 1kg carrots
• 1 kg of onions
• 1 kg of Bulgarian pepper
• 350g sugar
• 4 tbsp salt
• 0.5 l 9% vinegar
• 0.5 l sunflower oil

Preparation

1. Wash the cabbage, chop the onions and peppers, rub the carrots on the grater.
2. Stir the ingredients carefully, don't think.
3. Add sugar, salt, vinegar and sunflower oil, stir again.
4. Put it in the cans with your fist. After three days, close the lids and put them in the fridge. Such cabbage is stored for a long time and does not lose its taste.

Salad of cabbage and vegetables Ingredients

• 1kg cucumber
• 2.5kg tomatoes
• 1.5kg sweet pepper
• 1kg carrots
• 2kg cabbage
• 1 kg of onions
• 4 tbsp salt
• 5 tbsp 9% vinegar
• parsley
• 700g vegetable oil
• 1 tbsp sugar

Preparation

1. Peel and grate the carrots. Wash and chop cucumbers. Spray the cabbage. Cut the onions with thin half rings.
2. Clean the Bulgarian pepper and cut with straw. Cut the tomatoes with thin half rings. Grind the parsley. Stir all the vegetables in a large bowl.
3. Prepare a marinade, mix oil, sugar, salt, vinegar. Pour the vegetables with marinade.
4. Stir everything well and put the salad in cans. Set sterile, liter jars for 30 minutes, half-liter for 15 minutes.
5. Roll over the cans, cover the vegetable salad with a blanket. From this amount of products comes 7 liter cans.

Cabbage precocious ingredients

• 2kg cabbage
• 1 cucumber
• 2 carrots
• 1 Bulgarian pepper

Ingredients for marinade

• 1 liter of water
• 1 tbsp salt
• 3 tbsp sugar
• 1 tbsp 70% vinegar

Preparation

1. Wash the cabbage, grind the carrots.
2. Cut the cucumber and Bulgarian pepper. Stir all the ingredients.
3. Put tightly in a three-liter jar and pour a boiling marinade.
4. 1 liter of marinade is enough for a three-liter can of cabbage.
5. Keep pickled cabbage in the fridge. Don’t cook a lot, you can always prepare a fresh batch.

Gurian Cabbage



The ingredients

• 1 head of white cabbage
• 1 beet
• 1-2 heads of garlic
• pepperpod
• 4-6 pepperpeas
• salt
• boiling-water

Preparation

1. Cut the cabbage with chunks, beets with mugs, bitter pepper with small pieces. Peel the garlic.
2. In a deep pan fold in layers: pieces of cabbage, then mugs of beets, then slices of garlic, and pieces of bitter pepper, black pepper peas. And so layer by layer, to the edge of the pan, where you put all this, there was still about 5 cm of free space.
3. In another pan boil water and put salt in it, the brine should turn out a little saltier than you prefer to salt the first dishes.
4. Pour hot brine stacked layers of vegetables, put the pressure in the form of an upside down plate and cover with a lid.
5. After 4-5 days, the cabbage is ready. The brine from under it is similar to beet kvass and is very useful for the gastrointestinal tract. Try it, enjoy your appetite!

Sharp cabbage of instant cooking



The ingredients

• 2kg cabbage
• 4 carrots
• 4 cloves of garlic
• 10 pepperpeas
• 5 inflorescences of cloves
• 4 bay leaves
• 1/2 cup vegetable oil
• 1/2 cup 9% vinegar

Ingredients for marinade

• 1 liter of water
• 2 tbsp major salt
• 1/2 tbsp sugar

Preparation

1. Sweat some fresh cabbage. Rub the carrots on a large grater. Cut the cloves of garlic finely.
2. Prepare the marinade. To do this, mix water with salt and sugar. Add the pepper, cloves, bay leaf and boil for 10 minutes. After that, add vegetable oil and vinegar, let it cool a little and pour cabbage.
3. Press down with oppression until completely cooling, transfer it to a three-liter jar and put it away for a day in the refrigerator. Cabbage is ready for use, in the refrigerator it is well stored under the usual cover.

Quick Ambassador Cabbage Ingredients

• 300g cabbage
• 200g carrots
• 3 onion heads
• 2-3 cloves of garlic
• 1.5 tbsp 9% vinegar

Brine ingredients

• 0.5 liters of water
• 5 tbsp sugar
• 2 tsp salt
• 15 peas of sweet pepper
• 3 bay leaves
• 1 pod of hot pepper

Preparation

1. Wash and stuff the cabbage. Grate carrots on a large grater. Cut the onions with rings.
2. Put in the jar in layers: part of the cabbage so that it covers the bottom of the can, then part of the carrots to completely cover the layer of cabbage, then a layer of onions.
3. Clean the garlic, cut the plates, put the last layer. Pour vinegar in a jar of vegetables.
4. Prepare the brine: pour water into the pan, add salt, sugar, scented pepper, bay leaf, bitter pepper. Stir and place on the fire, bring to a boil and let boil for 1 minute.
5. Pour brine vegetables in a jar (if you like hotter, put bitter pepper from the brine in a jar). The brine should completely cover the vegetables in the jar.
6. Close the jar with a lid, leave it at room temperature for 12 hours, and then put it in the refrigerator. The cabbage is ready in a day.

Cabbage "Snackhouse" Ingredients

• 1.5kg cabbage
• 5 sweet peppers
• 3 carrots
• 4 bulbs
• 50g large salt
• 0.7 tables of sugar
• 100g 9% vinegar
• 1 tbsp sunflower oil

Preparation

1. Put it in the cabbage. Cut the onions, the peppers, the carrots.
2. Add salt, sugar. First, rub it well with your hands, then add oil and vinegar, stir.
3. Put it in a jar, close it with a regular plastic lid and immediately put it in the refrigerator. Crunchy cabbage for winter Ready!
4. Stored in the refrigerator such cabbage can at least until spring. You can use it immediately, but then it is better to stand at least 3-5 days.

Bomb Cabbage Ingredients

• 2kg cabbage
• 400g carrots
• 4 cloves of garlic
• apples or beets (optional)

Ingredients for marinade

• 150 ml of vegetable oil
• 150ml 9% vinegar
• 100g sugar
• 2 tbsp salt
• 3 bay leaves
• 6 peas of black pepper
• 0.5 liters of water

Preparation

1. Cratch cabbage, sodium carrots, cut garlic with plates.
2. Put your vegetables in a jar.
3. Add to the pan all the components for the marinade and boil it for 5 minutes. Pour the cabbage with boiling marinade.

Crunchy sauerkraut



Ingredients for a three-litre can

• 2–2.5 kg of cabbage
• 1 medium carrot
• 3-4 bay leaves
• peppery

Ingredients for brine preparation

• 1.5 liters of water
• 40-50g salt
• 2 tbsp sugar

Preparation

1. Prepare the brine by dissolving salt and sugar in warm boiled water until the grains disappear.
2. Remove the upper green and damaged leaves. Divide each cock into 4 parts.
3. Wash the cabbage, previously separating the pots. Rub the carrots on a large grater.
4. Mix cabbage with carrots, but don't think.
5. Put it in a clean jar, tamping a little. Between the layers put a few bay leaves and pepper peas.
6. Pour brine into the jar so that it completely covers the cabbage.
7. Cover the can with a lid, but not tightly. Put it in a bowl, because during fermentation, the brine will rise and may overflow over the edge.
8. Leave it in the kitchen for 2-3 days. Make sure that the top layer of cabbage is covered with brine. From time to time, you need to release gases from cabbage, otherwise it will be bitter.
9. To improve the taste, you can add dill seeds, cumin or fresh cranberries. It'll work. crunchy. You can start eating it in a week.

Cabbage prepared according to our recipes contains a huge amount of vitamin C, activates the immune system, cleanses blood vessels, reduces cholesterol. This is another reason to prepare a delicious and crispy cabbage snack for the winter.

This food allows you to improve the digestion process and balance the production of gastric juice. Editorial "Site" It will tell you why it is so important to include enzyme-rich foods in the diet. Prepare and delight your loved ones with delicious and healthy dishes.