Pickled cabbage with citric acid

Content

1 Properties of citric acid
2 How to properly replace vinegar with citric acid
3 Cabbage marinated with citric acid
4 Conclusion

How delicious pickled cabbage is! Sweetish or sour, hot with pepper or pink with beets, it is appropriate as a holiday appetizer, good for lunch or dinner. It is served with meat dishes as a side dish and perfectly complements potatoes in any form. The addition of vinegar gives this dish a sour taste. But not everyone can use it. An excellent solution is to replace vinegar with citric acid. The taste of this pickled vegetable with citric acid is no worse, and the preparation is also stored well.

Properties of citric acid

In nature, it is found in many vegetables and fruits. But it is not extracted from them on an industrial scale; it would be too expensive. Synthetic citric acid, known to us as food additive E-330, is obtained through the process of biosynthesis from sugar or sugar-containing substances. Molds of the Aspergillusniger strain help in this process. Its white crystals are widely used in the food industry and home cooking. Most doctors insist that this product is harmless to humans when used correctly. But everything is good in moderation, so it should be used with caution and within reasonable limits.

Warning! Sometimes you may be allergic to this product. There are diseases for which it is not indicated, so it is better to consult a doctor before using it.

How to properly replace vinegar with citric acid

Most pickled cabbage recipes call for vinegar. In order not to spoil the workpiece, the amount of citric acid must be calculated correctly.

If you decide to prepare a solution similar to 70% acetic acid, known as vinegar essence, you will need to dissolve 1 tbsp. spoon of dry product in 2 tbsp. spoons of water. We will get approximately 3 tbsp. spoons of acidic solution.
To prepare a solution similar to 9% table vinegar, dissolve 1 tbsp. a spoonful of citric acid crystals in 14 tbsp. spoons of water.

Knowing these proportions, you can prepare pickled cabbage both for the winter and for quick cooking according to any recipe. By the way, 1 teaspoon without top contains 8 g of this product.

Cabbage marinated with citric acid

Sauerkraut is tasty and healthy, but the fermentation process takes time; there is often nowhere to store a lot of fermented cabbage. It’s easier to marinate in small portions and store in the refrigerator. Cabbage marinated according to this recipe is ready the next day.

Fast

For 2 kg of cabbage heads you need:

a couple of carrots;
a small head of garlic;
marinade from a liter of water, 2 tbsp. spoons of salt, 3 tbsp. spoons of sugar, 4 tbsp. spoons of vegetable oil and 1.5 teaspoons of citric acid.

Mix shredded cabbage with grated carrots, chopped garlic, and place in a jar. Pour in hot marinade prepared from all ingredients. It needs to be boiled for a couple of minutes. If desired, you can add sweet peppers or cranberries to the preparation. Store product refrigerated.

In the following recipe, spices are added to the marinade, which radically changes its taste, making the final product aromatic and very tasty. This pickled cabbage is prepared both for direct consumption and for the winter.

Spiced

For medium sized cabbage forks you will need:

1 carrot;
3-4 garlic cloves;
marinade from a liter of water, tbsp. spoons of sugar, 2 tbsp. spoons of salt, 1/3 teaspoon of lemon;
3-4 bay leaves, a dozen black peppercorns.

There are no restrictions on the method of cutting products. You can shred the cabbage traditionally or cut it into checkers, grate the carrots on any grater, except for a very fine grater, or cut it into slices.

Attention! If you eat the dish right away, you can simply wash the dishes well; for winter preparations, sterilization is required.

We place the peeled garlic with spices on the bottom of the jar, fill it almost to the top with a mixture of vegetables, pour boiling marinade, which we prepare from all the given ingredients. The marinade should be allowed to simmer for about 10 minutes. Further actions depend on whether the cabbage is eaten immediately or left for the winter. In the first case, it is enough to cover it with a plastic lid and put it in the cold. In the second, the jars need to be hermetically sealed.

Advice! If it is not possible to keep the cabbage in the cold, then it is better to first sterilize the jars in a water bath, and then close it hermetically.

Sterilization time for liter jars is about 15 minutes.

Everyone knows how a small addition of coriander changes the taste of bread. If you cook pickled cabbage with it, the result will be unexpectedly pleasant.

With coriander

For 1 kg of cabbage heads you need:

carrot;
small head of garlic;
marinade from a liter of water, 2 tbsp. spoons of salt, 3 tbsp. spoons of sugar, 0.5 tsp.spoons of lemon;
spices: 5-6 laurel leaves, 1.5-2 teaspoons unground coriander;
4 tbsp. spoons of vegetable oil.

Grind the shredded cabbage with the addition of a small amount of salt, add grated carrots, pack tightly into jars, top with bay leaves and coriander seeds. Cook the marinade by dissolving all the ingredients in water. Pour it into jars with cabbage. Let it stay warm for the day. After a day, pour calcined vegetable oil into jars and take them to a cool place.

You can cook this vegetable with other spices.

With curry

For 1 kg of cabbage heads you will need:

3 teaspoons salt;
Art. spoon of sugar;
2 teaspoons curry;
teaspoon ground black pepper;
0.5 teaspoons of citric acid;
2 tbsp. spoons of vegetable oil.

Cut the cabbage into small pieces, sprinkle with all the dry ingredients and knead well. Let it release its juice, pour it with oil and dissolved in 3-4 tbsp. spoons of boiled lemon water. We place it under pressure for 24 hours, and then keep it in the cold without removing the load until ready.

Advice! Don't forget to stir the dish several times.

The following recipe is for lovers of spicy dishes.

Spicy

For one medium-sized head of cabbage you will need:

2 carrots;
small head of garlic;
hot pepper pod;
3 dill umbrellas;
80 ml each of water and vegetable oil;
Art. spoon of salt;
80 g sugar;
1/3 tbsp. spoons of citric acid.

Mix sliced cabbage, garlic, peppers and carrots, cut into rings, dill umbrellas. We cook the brine from all the liquid ingredients, add citric acid and pour it into the vegetables. Mix well and let cool under pressure. After a day, the dish can be eaten.

The range of vegetables that can be added to pickled cabbage is quite diverse. It turns out very tasty pickled cabbage with apples. This preparation can be made for the winter.

With apples

For a head of cabbage you need a little more than a kilogram:

4-5 medium-sized carrots;
4 apples;
marinade from a liter of water, 2 teaspoons of salt, 3 teaspoons of sugar and a teaspoon of lemon.

We chop the cabbage, apples and carrots on a grater with large holes, mix and place in sterile jars. Prepare the marinade from all the ingredients and pour the boiling liquid into jars.

Attention! We release all the air from the jar; to do this, mix the contents with a fork.

Cover them with lids and keep them in a water bath for ¼ hour from the moment the water boils. Remove from the water and seal tightly. Let it cool, warm it well.

This recipe contains cabbage, carrots, beets and bell peppers. The result was a delicious preparation for the winter.

With beets and carrots

For a large cabbage fork you will need:

2 carrots;
beet;
3 sweet peppers, preferably different colors;
a small head of garlic;
according to Art. spoon of lemon and sugar;
we will add salt to taste;
a bunch of greens, parsley or dill will do;
peppercorns.

Cut the cabbage into slices, carrots and beets into slices, pepper into strips, finely chop the garlic. We lay out the vegetables in layers, topping with herbs and garlic. Add peppercorns. We take enough water so that the marinade then covers the vegetables, and add salt, citric acid, and sugar to it. Boil and pour over the cabbage.

Advice! The marinade should cool to a warm state.

Leave it warm with a weight on top. After three days the cabbage is ready. It keeps well in the cold.

Let's try pickling cauliflower.

Cauliflower, pickled

For a head of cabbage inflorescences weighing about 0.5 kg you need:

4 buds of cloves and peppercorns, 2 laurel leaves;
a pinch of lemon;
80 g sugar;
2 tbsp. spoons 9% vinegar;
70 g salt.

Boil the cabbage head, disassembled into inflorescences, in water with citric acid for 5 minutes.

In this case, citric acid does not act as a preservative. It is needed so that the inflorescences retain their whiteness.

We place the strained inflorescences into sterile jars in which the spices are already placed. Pour boiling marinade from water and other ingredients. Roll up and let the insulation cool.

Advice! Don't forget to turn the jars upside down.

This recipe is for lovers of natural products. Lemon adds acidity to the marinade. The dish is ready in a day.

With lemon

For a large head of cabbage weighing 3 kg you need:

bell pepper – 1 kg;
lemon;
marinade from a liter of water, 2 teaspoons of salt, 0.5 cups of honey.

Shred the cabbage and pepper into strips, cut the lemon into circles. Place the vegetables in well-washed jars, adding lemon. Boil the marinade from water and other ingredients and immediately pour over the vegetables. You can store them under plastic covers.

Conclusion

Cabbage marinated with citric acid is a tasty and healthy dish that can be on the table every day.