How to pickle cabbage in jars: recipes

Content

1 Pickling in jars
- 1.1 Classic recipe for dry sourdough
- 1.2 Sourdough using brine
2 Pickling cabbage in jars
3 Original recipe for salted cabbage with tomatoes

Cabbage is an inexpensive and especially valuable source of vitamins and microelements essential for humans. The vegetable is popular among ordinary housewives and professional chefs at elite restaurants. It is not only used fresh, but also canned, fermented, and pickled. Pickling cabbage in banks is the most simple and an effective way to preserve the quality and benefits of the product in everyday life. We will try to describe various recipes for preparing such winter preparations later in the article. Using our tips and recommendations, even a novice cook will be able to prepare a delicious cabbage snack with his own hands for the whole winter.

Pickling in jars

Sauerkraut is especially healthy. The thing is that during the fermentation process, the vegetable produces a large amount of vitamins P and C. You can ferment cabbage in 3 liter jars in various ways. Recipes for dry sourdough and fermentation in brine There are many. We will try to give the most famous, “basic” recipes, which can be supplemented with some ingredients at the request of the cook.

Classic recipe for dry sourdough

Our ancestors used only the most necessary products for sourdough: cabbage, carrots, salt and sugar.The quantity of all ingredients can be selected individually according to taste, but the general recommendations are as follows: to ferment one large head of cabbage you will need 1 carrot, 1 tbsp. l. sugar and the same amount of salt.

The process of making delicious sauerkraut is quite simple:

Chop the heads of cabbage finely;
Place the crushed product in a large bowl or basin. Add salt and mash the already salted cabbage with your hands until it releases juice. A sufficient amount of juice and translucency of the cabbage slices indicate the readiness of the main vegetable.
Peel the carrots and wash them thoroughly, then chop them on a coarse grater.
Add carrots and sugar to the main vegetable. Mix all ingredients thoroughly.
Place the finished cabbage in a three-liter jar, compacting each new layer tightly. As a result, the product should be completely covered with juice. If necessary (in the absence of free juice), pressure should be placed on top of the product.
Under room conditions, the fermentation process actively continues for 3 days. All this time, gas with an unpleasant odor is released. It must be periodically released from the thickness of vegetables. To do this, pierce the cabbage with a knife or the thin end of a long spoon 2-3 times a day.
After 3 days, the fermented product can be sealed with a nylon lid and placed in a refrigerator or room with a temperature of +1-+5⁰WITH.

During the ripening process, it is important to regularly taste the resulting product. This will allow you to prepare moderately salty and sour snacks for the winter. If desired, the above recipe can be supplemented with fresh cranberries, cumin, dill seeds or even fresh rowan.

Sourdough using brine

The dry fermentation method requires special care from the cook: if you mash the chopped vegetable for too long, it will become soft and slimy during the fermentation process. You can avoid this problem by using brine. For cooking always crispy sauerkraut you will need 1 head of cabbage weighing 2.5-3 kg, 300 g of juicy and sweet carrots, several bay leaves, 10-12 peppercorns (allspice). 1 tbsp. l. sugar, liter of water and 2 tbsp. l. salts must be used in preparing the brine.

Important! Iodized salt cannot be used for sauerkraut.

Now let's talk in more detail about how to salt cabbage according to the proposed recipe:

The first step is to prepare the brine by adding salt and sugar to boiling water.
Grate the carrots. Shred the cabbage, peeled from the top leaves.
Mix the vegetables in a large container, then place them to the jar volume 3 liters. Also place bay leaves and peppercorns into the thickness of the vegetables.
Pour tightly packed cabbage into a jar chilled brine. The container should be closed with a suction nylon lid. 2-3 times a day, it is necessary to release accumulated gases from the thickness of the cabbage.
After 3 days of fermentation, the jars with the sour product are placed in a cool room or refrigerator.

Important! With this method of fermentation, there is no need to knead the chopped vegetables by hand, which saves time and effort on preparing winter preparations.

The choice of one or another fermentation method depends on the preferences of the housewife, but the taste and benefits of winter preparation will delight the consumer in any case.

Another recipe and example of how to ferment cabbage in a jar is shown in the video:

Pickling cabbage in jars

In large 3-liter jars you can not only ferment, but also salt and pickle cabbage. This option for preparing winter preparations is used by many housewives, so it was decided to present in the article some of the best and most interesting options for preparing cabbage pickles.

Pickling vegetables in pieces

Shredding cabbage with a knife takes quite a long time, and not every housewife has a special vegetable cutter. And if you don’t want to waste your time painstakingly chopping vegetables, then you can prepare a healthy pickle by cutting the cabbage into pieces.

To prepare a lumpy, pickled winter snack you will need cabbage, 300-400 g of carrots, 1 head of garlic, 150 g of sugar, half a glass of vinegar (9%). You will also need to include 1 liter of water, 2 tbsp. l. salt and 100 ml oil.

Salt cabbage in jars for the winter according to the given recipe as follows:

Peel the carrots and grate them.
Remove small heads of cabbage from the top green leaves and chop in pieces.
Fill the jars with cabbage, sprinkling each layer with chopped carrots and garlic.
To prepare the brine, add sugar, oil, salt and vinegar to boiling water.
Pour hot brine into filled jars and seal the containers tightly with a lid.

This pickling should be stored in a cool place. One of the secrets of cooking cabbage in a jar is the density of the vegetables: the pieces of cabbage will not be salted enough if the pieces are placed too tightly together. If you follow the recipe and basic rules, the result of pickling will be a very tasty, fresh and very healthy product that will retain its quality all winter.

Holiday snack recipe

White cabbage is naturally relatively neutral in color and flavor. You can make it more appetizing with the help of spices and beets. So, the recipe proposed below allows you to prepare a very beautiful and tasty appetizer that will always be a must for the holiday table.

To prepare a festive cabbage appetizer, you will need the head itself, 10-12 garlic cloves, 2-3 medium-sized beets. For spices, use 2 tbsp. l. salt, a dozen peppercorns, 2 tbsp. l. sugar, a few bay leaves and half a glass of apple cider vinegar, water.

Important! The indicated amount of spices is calculated for 1 liter of brine.

Making pickles is quite simple:

Cut the cabbage into pieces. Small heads of cabbage can be divided into quarters.
Peel the garlic and beets and cut into slices.
Place the vegetable pieces in a 3 liter jar. Each layer must be topped with beets and garlic.
Add spices to boiling water. Pour the brine into jars. Cover the containers with a plastic lid. The product must be marinated at room temperature.

The uniqueness of this recipe lies in its simplicity and speed of preparation. So, the salted product can be served after 4-5 days. The color and taste of the snack will definitely surprise and delight all tasters.

Spicy appetizer according to Georgian recipe

Spicy food lovers should definitely pay attention to the recipe below. It allows you to prepare a tasty, salty and very spicy snack for the winter from simple and affordable products.

To prepare a spicy snack you will need small heads of cabbage, 1 beet and 1 hot pepper. Garlic, celery, vinegar and salt will also add piquancy to the dish.Spices can be used to taste, but, as a rule, for a three-liter jar of product it is enough to add 4 garlic cloves, 1 tbsp. l. salt, 100 g of herbs and 2-3 tbsp. l. vinegar (9%).

The process of preparing a spicy snack for the winter consists of the following steps:

Cut the cabbage into cubes, keeping the leaves tightly arranged.
Peel the beets, garlic, cut into thin slices.
Remove the seeds from the hot pepper and finely chop it with a knife.
Place the vegetables in jars in rows, sprinkling each of them with garlic.
Prepare brine from water, salt and vinegar.
Pour hot brine over the pickles, cover the jars with a lid and marinate for 2 days.

The proposed recipe for pickling cabbage does not allow storing the finished product for a long time, so after 2 days of pickling, the jars should be refrigerated and gradually emptied.

Important! The larger the vegetable is cut, the more vitamins it will retain.

A clear example of how to pickle cabbage in a jar can be seen in the video:

A simple recipe will allow you to quickly and easily prepare a delicious winter snack at home.

Original recipe for salted cabbage with tomatoes

There are different ways to pickle cabbage in jars, but the most original of them is, perhaps, a recipe with the addition of tomatoes. The main ingredients in this recipe are 5 kg of cabbage, 2.5 kg of ripe tomatoes and 170-180 g of salt. As spices, you need to use dill seeds, currant and cherry leaves, celery greens and hot pepper pods.

The following description will help you understand how to pickle cabbage for the winter according to the proposed recipe:

Wash the vegetables. Chop the cabbage and cut the tomatoes into several pieces.
Place pre-salted vegetables and spices in thin layers in a large container.
Place a piece of clean cloth on top of the food and press it down with pressure.
Over the course of 3-4 days, the vegetables release their juice and ferment at room temperature. At this time, it is necessary to stir them periodically.
Place the salted cabbage in clean glass jars, seal them with a lid and put them in the refrigerator.

Salted cabbage with tomatoes it always turns out very tasty and original. The appetizer can be eaten as an independent dish or used in the preparation of various culinary dishes.

Knowing good recipes, salting cabbage in jars is quite simple. Using available products with precise proportions is the key to preparing a simple, healthy and tasty snack. Three-liter jars will always be at hand. Capacious containers can be easily stored in the refrigerator or on a cellar shelf. Glass does not affect the taste of the product and allows you to personally observe the process of ripening or pickling.