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Delicious, crispy and aromatic pickled cabbage Surely everyone loves it. It is quite simple to prepare, and the product stores well for a long period of time. Cookbooks and the Internet offer a lot of different recipes for the cook to choose from, but most of them are based on the use of vinegar. Unfortunately, some people are contraindicated to consume this acidic ingredient due to certain characteristics of the body. However, such a restriction does not mean that you need to give up pickled cabbage altogether, because there are recipes that do not contain vinegar and still allow you to prepare a tasty and healthy salad. It’s about pickled cabbage instant cooking without vinegar and will be discussed in this article.
For whom is vinegar contraindicated?
Vinegar is a rather aggressive acid that can cause significant harm to the gastrointestinal system of the human body, especially if there are already some characteristic diseases, for example, increased stomach acidity, colitis, gastritis, pancreatitis, peptic ulcer.Taking acid is also contraindicated for people with hepatitis, liver cirrhosis, and urolithiasis.
Vinegar is harmful to small children and pregnant women. It can cause anemia and negatively affects kidney function. Acid also damages tooth enamel, so it is recommended to rinse your mouth with clean water every time after eating foods containing vinegar.
The vinegar content in some recipes is significant and can reach 100 ml per 1 kg of pickled cabbage. The highest concentration of acid is observed in spicy recipes for pickled cabbage “Georgian”, “Provencal”, “Korean”, which is justified by the need to obtain a sharp taste of the salad. Pickled cabbage without vinegar turns out a little more bland, but at the same time natural and always healthy. Anyone can eat these pickled salads without any health restrictions.
Recipes for pickling cabbage without vinegar
If you decide to cook pickled cabbage without vinegar, then it’s time to choose “your” recipe. To do this, we will offer several of the simplest and most complex, time-tested options for preparing snacks. A detailed description and recommendations will allow even a novice housewife to prepare a healthy dish and surprise and delight her family and friends.
Cooking classics
From childhood, many remember glass banks or wooden tubs filled to the top with cabbage. Bright strips of carrots decorated the salad, making it even more sweeter and more appetizing, and the small grains of dill gave the appetizer an unforgettable spicy aroma. This is exactly the kind of pickled cabbage that can be prepared if you follow the following recommendations:
- Choose a head of cabbage of mid-season or late variety.Free it from the top leaves, divide it into 2 or 4 parts. Remove the stalk and finely chop the cabbage into thin strips.
- Peel and wash one medium-sized carrot, then grate it on a regular or “Korean” grater.
- On a clean table, mix the chopped vegetables, then salt them with 1 tbsp. l. fine salt.
- The vegetables need to be lightly kneaded with your hands so that the cabbage becomes moist.
- Prepare the container by sterilization. Place several umbrellas or a handful of dill seeds at its bottom.
- Separately, boil 1 liter of water in a saucepan and add 2 tbsp. l. coarse salt and 1 tbsp. l. Sahara.
- Pour hot brine over the vegetables in a jar and keep the pickles warm for 3-6 hours. The finished product can be supplemented with fresh onions and vegetable oil before serving.
It is worth paying attention to the wide marinating time interval. The decision whether to eat cabbage after 3 hours or only after 6 hours depends on the taste preferences of a particular family:
- Marinating for 3 hours makes the cabbage crispier and less salty.
- After 6 hours of warm marinating, the cabbage becomes softer, more aromatic, with a rich pickled taste.
This will allow you to prepare a salad with an interesting appearance and taste, because pieces of vegetables of different sizes will be salted with different intensity.
Cabbage marinated with horseradish and garlic
Without adding a single spoon of vinegar, you can prepare spicy and aromatic pickled cabbage. Such traditional Russian cuisine ingredients as horseradish and garlic will help you achieve sharpness and spiciness.To marinate a medium-sized head of cabbage you will need a couple of carrots, several garlic cloves and 50-60 g of horseradish root. During the cooking process, you will need to boil the marinade from 2 liters of water, 200 g of sugar and the same amount of salt.
The cabbage in the proposed recipe can be cut into large pieces or finely chopped. The duration of cooking the dish as a whole will depend on the size of the pieces. Thin strips of cabbage can marinate in just a few hours. Large squares and quarters of heads of cabbage will pickle only after 2 days.
After the cabbage is chopped, the cooking process will require the following steps:
- Peel the carrots and cut into thin strips or grate.
- Grind the garlic and horseradish in the same way as the carrots.
- Mix the prepared vegetables on the table or in a large saucepan.
- Boil water with salt and sugar.
- Place the vegetables tightly in a previously prepared clean container.
- Pour boiling brine over cabbage. Place pressure on top and keep the product at room conditions for the required period of time.
- After sufficient salting, remove the cabbage to a cool place.
This color can be achieved by adding literally 1 beet to any pickled cabbage recipe. To do this, the beets must be cut into slices or slices and mixed with other vegetables before pouring the marinade over the pickling.
Excellent pickled cabbage with berries and spices
The appearance of any snack plays an important role. This rule also applies to pickled cabbage.Fragrant, tasty, healthy and at the same time surprisingly beautiful, pickled salad is always the first to be eaten at any festive feast. And you can decorate white cabbage with berries, and you don’t even need to have them on hand for this. cranberries, because ordinary red currants can also work.
The following recipe is designed for 1 kg of white vegetables. The amount of ingredients in each specific case can be calculated based on this condition. For cooking you will need 1 carrot, 3-5 garlic cloves, salt and sugar in the amount of 1 and 2 tbsp. l. respectively. For spices, it is recommended to use bay leaves and whole allspice. Half a liter of water will be needed to prepare the marinade, and a glass of berries will decorate the finished dish and add a characteristic sour taste and aroma.
It is suggested to prepare the pickled appetizer in the following sequence:
- Remove the top leaves from the cabbage heads and chop the vegetable into thin strips.
- Grate the peeled carrots.
- Cut the garlic into strips or pass through a press.
- Mix vegetable ingredients.
- Wash the berries. Grind most of them with a masher and separate the pulp from the juice. Add the remaining whole berries to the vegetable mixture.
- Pour 2 tbsp into a clean bowl. water and the resulting berry juice.
- Cook the marinade based on the liquid, adding spices, sugar, and salt.
- Place the mixture of vegetables and berries in a glass jar, leaving some free space.
- Fill cabbage in hot brine. Place the bend on top.
- After 11-14 hours, remove the oppression. The cabbage will be ready to eat at this time.
The uniqueness of this recipe is that red currant juice will add the necessary acidity to the snack, becoming an alternative to vinegar.Whole berries will make pickled cabbage salad even more beautiful and appetizing.
Recipe with lemon
The necessary acid can be added to pickled cabbage salad not only with berries, but also with lemon. This fruit can be a complete replacement for harmful vinegar.
To prepare a pickled appetizer you will need 3 kg of cabbage and 1 kg of carrots. One large beetroot will give the salad an excellent pink color. The consumption of lemon per recipe should be 0.5 pcs.
You will need to prepare the marinade separately, calculating the amount of spices and seasonings per 1 liter of water. You will need 15 g of salt and 100 g of sugar to prepare the brine. For spices, it is recommended to add 1 tsp. cinnamon and 5 grains of cloves.
You should start preparing the marinated appetizer by chopping the cabbage. If you have the time and desire, you can work on high-quality chopping, which will result in a thin-cut salad. If there is absolutely no time to prepare the dish, then you can cut the heads of cabbage into pieces. It is recommended to chop carrots and beets into bars or strips.
You need to prepare the marinade for cabbage using traditional methods, adding all the above ingredients for the brine to boiling water. Boil the marinade for 3-5 minutes. Hot brine should be poured over the vegetables previously placed in the jar. It is recommended to keep the pickling under pressure for 1-3 days, depending on the method of cutting the cabbage. Lemon juice should be added to pickled cabbage immediately before serving.
In addition to all the above recipes, you can use other cooking options.
For example, in the video, an experienced housewife explains in detail and clearly demonstrates the entire process of pickling cabbage and carrots:
Conclusion
The presence of pickled cabbage frees the housewife from preparing vitamin salads for a long time. Having worked hard once, she will always have a delicious snack on hand that can complement potatoes, meat and fish dishes, and cereals. In addition to taste pleasure, pickled cabbage will bring very real benefits, because all the vitamins of vegetables are preserved. The absence of vinegar in the recipe makes pickled vegetable salad accessible to everyone. It can be eaten by children, pregnant women and people with characteristic diseases.
