How to salt cabbage in brine

Content

1 General principles
2 Recipes for cabbage in brine
3 Conclusion

There are various methods how to salt cabbage in brine. In general, brine is made by dissolving salt and sugar in boiling water. Spices help to get a more piquant taste: black or sweet peas, bay leaves, dill seeds.

General principles

To get a tasty and crispy snack, you need to adhere to certain principles:

Mid- and late-ripening heads of cabbage are best suited for salting;
First, the cabbage is cleaned of damaged or withered leaves;
the blanks are filled with hot or cold brine, depending on the recipe;
the heads of cabbage are cut into several parts or finely chopped;
Be sure to select coarse rock salt without additives;
It is recommended to salt vegetables in glass, wooden or enamel containers.

Depending on the fermentation, more salt is used during pickling. The entire cooking procedure requires less time (about 3 days). Due to the salt and acids released from vegetables, harmful bacteria are killed. As a result, the storage time of workpieces increases.

Recipes for cabbage in brine

When pickling cabbage, you can use vinegar or do without this component.The most convenient way is to use three-liter jars, which are filled with prepared ingredients and left for pickling. With the quick method, you can get pickled vegetables within a few hours. More original recipes include the use of horseradish and beets.

Recipe without vinegar

The classic version of preparing salted cabbage does not involve the use of vinegar. In this case, pickling cabbage with brine is done as follows:

One or more heads of cabbage, the total weight of which is 2 kg, must be finely chopped into strips.
Carrots (0.4 kg) are peeled and grated.
Garlic (5 cloves) is passed through a crusher or grated on a fine grater.
The vegetable components are mixed, 4 peppercorns are added to them.
The brine is prepared by dissolving salt and sugar (3 tablespoons each) in boiling water. After 3 minutes, remove the brine from the stove, then pour in the prepared vegetables.
Cover the jar with a sterilized lid and leave to cool at room conditions.
Pickled vegetables are served after 4 days.

Recipe with vinegar

Adding vinegar allows you to extend the shelf life of homemade preparations. When pickling cabbage, 9% vinegar is used. If it is not available, you need to dilute the vinegar essence in the required proportion.

Pickling cabbage using vinegar includes several stages:

Cabbage heads with a total weight of 5 kg are divided into parts and chopped in any convenient way.
Then 0.6 kg of carrots are chopped.
Prepared vegetables are placed in a container.
The brine is obtained by boiling 2 liters of water, in which 4 tbsp are dissolved. l. sugar and salt. After boiling, you need to add 4 tbsp. l. vinegar.
Hot liquid is poured over the ingredients so that they are immersed in water.
After 5 hours, the cabbage has cooled completely, then it is stored in the cold.

Hot brine recipe

To pickle the cabbage hot brine, you need to adhere to the following technology:

A large head of cabbage weighing 2 kg is cut into pieces and then chopped.
Carrots in the amount of 0.4 kg are grated using a grater.
The components are combined in one container, dry dill seeds (2 tsp) and 7 allspice peas are added.
Pour one and a half liters of water into a separate pan, dissolve salt (2 tbsp) and sugar (1 cup). After boiling, add vinegar (40 ml) to the liquid.
Before the brine cools, pour it over the prepared vegetables.
Salting is carried out at room temperature for 3 days. It is recommended to cool the cabbage before using it.

Pickling in a jar

It is most convenient to salt cabbage in a jar. To fill a three-liter jar you will need approximately 3 kg of cabbage.

The process of pickling vegetables in a glass jar includes several stages:

Late ripening heads of cabbage need to be chopped into strips.
Carrots (0.5 kg) need to be peeled and chopped.
The components are mixed and filled into a 3 liter jar. The mass does not need to be compacted. Bay leaves and peppercorns are placed between its layers.
The brine is prepared in a separate bowl. First, put 1.5 liters of water on the stove, which is boiled, then place 2 tbsp. l. salt and sugar.
Fill the container with brine so that the pieces of vegetables are completely immersed in it.
Over the next 2 days, the jar remains in the kitchen, after which it is stored in the refrigerator.

Fast way

You can get the blanks in just a few hours using a quick recipe.In terms of taste, such cabbage is not inferior to pickles that have been aged for a longer period of time.

Quickly pickling cabbage requires a number of steps:

A head of cabbage weighing 2 kg must be chopped.
Do the same with carrots, which will require 0.4 kg.
Four garlic cloves must be passed through a press.
All components are mixed and placed in a separate container.
The container is filled with 0.3 liters of water and placed on fire. After boiling, you need to add 0.1 kg of sugar and 1 tbsp. l. salt. To quickly pickle cabbage, you will need two additional components: vinegar (50 ml) and sunflower oil (100 ml), which are also part of the marinade.
Before the brine begins to cool, pour it over the vegetable mixture and leave it for 4 hours.
When the vegetables have cooled, they need to be put in the refrigerator for an hour. After cooling, the pickles are ready to eat.

Salting in pieces

To make homemade preparations, it is not necessary to chop vegetables into strips. To speed up the cooking process, the heads of cabbage are cut into large pieces.

The procedure for salting cabbage in pieces is divided into a number of stages:

One or more heads of cabbage with a total weight of 3 kg are prepared in the usual way: the wilted leaves are removed and cut into several pieces in the form of squares or triangles. The size of the pieces is about 5 cm.
One kilogram of carrots needs to be peeled, then grated the vegetables.
The vegetables are combined, 3 pieces of allspice are added to them.
Then they move on to the brine, which is obtained by boiling 1 liter of water, where 75 g of salt and sugar are dissolved. After boiling, add a tablespoon of vinegar.
Sliced vegetables are placed in a jar or other suitable container.The vegetables are poured with hot brine and the jar is closed with a lid.
Over the next 3 days, the pickles are stored in a dark, warm place. They are then transferred to the refrigerator. After a week, the snack is completely ready for use.

Horseradish recipe

Adding horseradish makes the pickles crispy and flavorful. To salt cabbage with horseradish, follow a certain procedure:

A head of cabbage weighing 2 kg must be chopped.
Horseradish root (30 g) is minced through a meat grinder.
Garlic (20 g) is crushed using a press.
To obtain brine, boil 1 liter of water, to which 20 g of salt and sugar are added.
Currant leaves, chopped celery and parsley are placed at the bottom of the container in which the salting will take place. Dill seeds and red hot pepper are used as spices.
Cabbage and other ingredients are placed in a container and filled with brine.
It will take 4 days to pickle cabbage in jars or other containers.

Recipe with beets

Particularly tasty preparations are made from cabbage, to which beets are added. With this set of ingredients, the cooking recipe takes the following form:

A head of cabbage weighing 3.5 kg is cut into large pieces.
Half a kilogram of beets needs to be cut into cubes.
Horseradish root (2 pcs.) is peeled and then crushed. If horseradish is scrolled through a meat grinder, it is recommended to use a bag where the crushed mass will fall.
Pass 4 garlic cloves through a press.
Pour 2 liters of water into an enamel container and bring it to a boil. In the water you need to place 0.1 kg of salt, half a glass of sugar, 7 black peppercorns, 6 bay leaves, 2 pieces of dried cloves.
Sliced vegetables are poured with marinade, then pressure is placed on them.For this purpose, take a small stone or a bottle of water.
The salted cabbage is kept in this state for 2 days, after which it is put into jars and stored in the cold.

Korean pickling

Korean cuisine is known for its spicy dishes, so pickling cabbage is no exception. To make this snack you will need fresh chili pepper or ground red pepper.

You can prepare a Korean snack by following the specified sequence of steps:

A head of cabbage weighing 2 kg is cut into large pieces.
Carrots (4 pcs.) must be grated on a Korean grater.
Two garlic heads are peeled and crushed under pressure.
All ingredients are mixed well.
The next stage is preparing the brine. To do this, boil 1 liter of water, add 1 glass of sugar and 4 tbsp. l. salt. For spices you will need bay leaves (3 pcs.) and hot pepper (half a teaspoon).
After boiling, add 1 tbsp to the brine. l. table vinegar.
Pour brine over the cabbage, which is left for several hours until completely cooled.
It is recommended to cool the prepared appetizer before serving.

Conclusion

Pickling cabbage using brine is a popular homemade preparation. This method requires an increased amount of salt, which increases the storage time of the workpieces. Cabbage can be pickled with carrots, beets, horseradish and garlic. The result is a delicious dish, which is used to prepare side dishes and salads.