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In our conditions, cabbage is grown everywhere, even in the Far North. Perhaps that is why prices for it in stores and on the market are available to everyone. The vegetable is stored for a long time, almost until a new harvest, and does not lose nutrients. Of course, early varieties should be consumed immediately for preparing salads and first courses, but later varieties can lie for a long time in the cellar, basement, and even on a glassed-in balcony.
In the old days, every home had to prepare sauerkraut in barrels, and not only for the winter. Today, the home of an ordinary family is not amazing in size, and there is simply nowhere to store so many supplies. That's why we make blanks in a different way. This will help us quickly make a product ready to serve. pickling cabbage no vinegar.
What is the difference between salting, pickling and pickling?
First of all, we note that cabbage of only medium or late varieties is suitable for any preparations. Their dense white heads crunch when squeezed and are ideal for processing. Let's see how different preparation methods differ. We will not go into the intricacies of chemical reactions, but will briefly and clearly tell only what every housewife needs to know.
Pickling
Sauerkraut is prepared without brine.It is chopped, ground with salt, placed in prepared containers, and compacted in layers. As an addition, carrots or sour apples are most often used. They can be mixed with the main ingredient or layered. Oppression is installed on top.
Fermentation occurs during lactic acid fermentation. The cabbage releases juice that covers it completely. Every day, use a slotted spoon to collect the foam from the surface and pierce the prepared product to the bottom of the dish several times with a planed wooden stick.
Without a doubt, sauerkraut is the healthiest. When fermented, it acquires new properties and is recommended in the diets of people with gastrointestinal diseases accompanied by low acidity, and diabetics. Sauerkraut improves microflora and intestinal function, promotes the elimination of cholesterol and bile secretion. Even brine is healthy and contains a lot of vitamins and microelements. It is recommended to drink it in the morning after a heavy meal.
It’s just that this product takes a long time to prepare, and it needs to be stored at a low temperature.
Pickling
All recipes for preparing pickled vegetables include brine with the addition of vinegar. This does not add any usefulness to the product. People with high blood pressure or gastrointestinal diseases should eat it with caution, but it is generally not recommended for those with high acidity.
But pickled cabbage has firmly taken its place in our diet due to the fact that it can be prepared quickly, in 2-3 hours. If you pour a lot of vinegar, which is undesirable for our body, the dish can be eaten within 30 minutes.
Salting
Salted cabbage occupies an intermediate position between sauerkraut and pickled cabbage. It is prepared with the addition of brine, but without vinegar. Salt acts as a preservative. Salted vegetables are not as healthy as pickled vegetables, but they cook quickly and can be stored at room temperature. Compared to pickled ones, they, of course, win, but after a few hours they are too early to be served on the table; they will take at least a few days.
Most housewives, especially in urban areas, prepare a variety of recipes for salted cabbage. The wait for it to be completely ready is not so long, and it is more convenient to store.
Salted cabbage recipes
There are many pickling recipes cabbage without vinegar. Each housewife can adapt them to her own taste, adding and removing components.
Useful tips
Before we get into the recipes, let me give you a few simple guidelines:
- Only late and mid-ripening varieties are suitable for pickling;
- to pickle vegetables, never use iodized salt;
- Be sure to place some container under the jar so that the brine flows into it;
- pierce the pickle daily with a planed wooden stick, reaching to the bottom of the dish in several places;
- the foam formed during fermentation must be removed with a slotted spoon;
- The cabbage should be completely covered with the salt solution.
Quick pickling in a jar
This is perhaps the easiest way to quickly cook cabbage. The speed of pickling is achieved thanks to a large amount of sugar, which stimulates fermentation. In addition, chopped vegetables in containers are not compacted, due to which they come into more contact with the brine. Such cabbage is unlikely to be crispy, and many will consider the taste to be sweet. In a city apartment, it is convenient to prepare it in 3-liter jars.
You will need:
- cabbage – 5 kg;
- carrots – 1 kg;
- sugar – 300 g;
- water – 2.5 l;
- salt – 70 g.
Sterilize the jars. Cook the brine from water, salt, sugar, cool it completely.
Chop the cabbage, peel the carrots, grate, combine, mix.
Place the vegetables in the jars, but do not compact them, just compact them slightly. Fill with cold brine.
Place the jar in a wide bowl or low saucepan and put it in a warm place for 3 days.
The instant pickle is ready. You can eat it right away, but it’s better to put it in the refrigerator for 2 days - it will be tastier.
Quick pickling with vegetables
This recipe calls for pouring hot brine over the vegetables. Due to this, they will cook quickly, but will not be crispy.
You need:
- cabbage – 1 kg;
- carrots – 200 g;
- sweet pepper – 200 g;
- salt – 1 tbsp. heaped spoon;
- sugar – 2 tbsp. spoons;
- water – 1 l.
First, prepare a container for pickling, chop the cabbage, cut the pepper into strips, combine with grated carrots.
Mix well and place tightly in jars.
Boil the brine, cool it to about 80 degrees, pour over the vegetables.
Close the jar with a nylon lid, wait until it cools completely, and put it in the refrigerator.
This quick pickling of cabbage will allow you to serve it on the table in just 2 days.
Spiced
Although this recipe uses products that are easy to find in any kitchen, the pickle will turn out to be unusual, with a rich taste.
You need:
- cabbage – 5 kg;
- carrots – 1 kg;
- black peppercorns – 20 pcs.;
- bay leaf – 10 pcs.;
- salt – 4 tbsp. spoons;
- sugar – 2 tbsp. spoons;
- water – 2.5 l.
Prepare the brine - boil water, add salt, add sugar.
Chop the cabbage, grate the carrots, add bay leaf and pepper, mix well.
Mash the vegetables with spices well, using force. The more juice the cabbage releases, the better.
Place the vegetables in the jars and compact them well, layer by layer, with your fist.
Pour cold brine, cover with gauze, place in a wide bowl and put in a warm place for 3 days.
Don't forget to pierce the pickle in several places every day.
With beets
Cabbage cooked with beets will not only be tasty, but also beautiful.
You will need:
- cabbage – 3 kg;
- beets – 600 g;
- carrots – 600 g;
- black peppercorns – 10 pcs.;
- bay leaf – 5 pcs.;
- garlic – 2 cloves;
- salt – 4 tbsp. spoons;
- sugar – 3 tbsp. spoons;
- water – 3 l.
Peel and grate the beets and carrots, chop the cabbage. Combine and stir well.
Crush the garlic cloves and place in the bottom of clean jars. Place chopped vegetables in them, compacting well.
Boil water, add sugar, salt, pepper, bay leaf.
When it cools to 80 degrees, strain and pour over the vegetables.
Conclusion
Each housewife has her own recipes for pickling cabbage. We hope that you will like ours too. Bon appetit!
What should you do if the pickled cabbage has been standing for 3 days and has become “snotty”? How to save food?
Good afternoon, Olga!
You can try to save your cabbage. However, this method does not guarantee a 100% result. To correct the situation, you need to rinse the cabbage well and refill with brine. Per liter of water you need to add 2 tbsp. salt and 1 tbsp. l. sugar and 2-3 pcs. bay leaf. Important!!! For salting, you need to use rock salt, not iodized salt. After boiling, the brine needs to be cooled and poured over the washed cabbage. In a couple of days you will be able to try the cabbage.