Salting cabbage at home for the winter

Cabbage pickling is the process of making a very crispy and tender snack with a sweet and sour taste. Many housewives prefer to have such a stock in stock. After all, from it you can cook a large number of various dishes.

What is the difference between salting and pickling

Often, novice hostesses do not know how salted cabbage differs from sauerkraut. In principle, there is no difference between them. The process of cooking cabbage itself is that lactic acid acts on the vegetable, and conservation occurs.

This acid is produced during the fermentation of (natural) vegetables and fruits. It is she who gives the finished product a specific taste and allows it to be stored for a long time.

Although the names of the process are different, the essence of this does not change, and the end result is the same.

Which cabbage to choose

The following varieties are best suited for pickling cabbage at home:

• "glory";
• "present";
• "Merchant woman";
• Midor;
• Krautman
• "Dobrovodskaya".

These cabbage varieties form large heads of cabbage and have a not very large stalk. The mass of one grown vegetable is 3–3.2 kg. The leaves forming the fruit itself are very close together and have sufficient juiciness and sweetness. They also contain a large amount of carbohydrates.

Homemade cabbage pickles from these varieties are quite crispy and very tasty. They can also be stored without problems for 6–8 months.

Salting Basics

In order for the salting process to be successful, it is necessary to strictly observe the 4 main conditions.

1. Cabbage must be a suitable variety.
2. Fruits should not show signs of spoilage.
3. It is necessary to create favorable conditions for the proper development of lactic acid bacteria.
4. Observe the rules for processing work surfaces and prevent foreign substances from entering the container with the workpiece.

In order to exclude the development of pathogenic bacteria in salted cabbage, it is necessary to remove air from the container as much as possible. This can be done by layering the shredded product, followed by ramming. After the container is filled “to the eyeballs”, put a lid on top of the product and put oppression. Volumetric, heavy stones can be used as a sealant. It is only necessary to ensure that they are thoroughly washed and cleaned.

How does salting happen

Lactic acid bacteria develop at temperatures from +15 to +22.5 degrees Celsius. This means that you should store containers with cabbage in the house. After the bacterial content becomes maximum (usually this occurs after 3-5 days), the container must be moved to a cooler place with a temperature of +4 to +9 degrees Celsius. Under such conditions, the growth of bacteria will slow down and gradually stop.

How to store the finished product

Cabbage salting is completed, and now the finished product can be put on long-term storage. You can keep it in the refrigerator at a temperature of 0 to 3 degrees Celsius above zero. If the private house does not have a cold cellar, then you can use it for these purposes. The main thing is to always ensure that the temperature is not too low or high. Such differences will spoil the cabbage.

Essential Inventory and Products

Salting cabbage for the winter is a rather laborious process. The main process is cleaning, slicing and salting.

1. Cabbage is thoroughly washed. Leaves are removed from the head and all defects are cut, as well as thickened parts of the sheet bases. After this, only a white fruit will remain. The remaining ingredients are also cleaned and washed.
2. Vegetables are usually cut on the table. Therefore, it should be freed from excess items and wiped well. Shredded cabbage on a cutting board made of wood. Also prepare 2 knives. The first is used for slicing, and the second for shredding (it should have a sharp and wide blade). Also, the second tool can be replaced with a special grater.
3. In cases where the brine is prepared separately, a container of a suitable volume is taken. You will also need a container for storing grated cabbage with salt.
4. For stacking the workpiece, utensils not capable of oxidation are used. A container made of wood, glass, plastic or enameled glassware is best suited. Prepared and chopped vegetables are laid in it, covered with a lid and pressed down by oppression.
5. After that, they are transferred to glass jars and closed. They are placed in a basin so that excess secretion of juice is collected in it.
6. When the foam cap appears, remove it with a clean spoon. It is best to pour hot boiling water over it.
7. Perfect cleanliness must be maintained at every stage. To do this, always have at hand a special container with water and a rag for timely cleaning of the surface.
8. For long-term storage of salted cabbage, the jars should be well sterilized.

In the case of salting, you can simply wash the containers with a soda solution and rinse with hot water for quick use. They do not need to be rolled up and you can just close the lids with nylon.

Recipes

Now there are a large number of recipes for pickling cabbage for the winter. Therefore, you can easily choose a method. To do this, you should familiarize yourself with the list of ingredients, the cooking steps, choose the appropriate recipe and start cooking.

Fast cabbage

Salting cabbage in a quick way will allow you to enjoy the magnificent, crispy pickles the next day. It can be added to soups, salads and simply served on the table as an independent dish.

For cooking you will need:

• 5 cloves of garlic;
• 2.5 kg of cabbage;
• 300-400 g of carrots;
• 1 liter of purified water;
• 150 g of sugar;
• 80-100 ml of vinegar 3%;
• 90-110 ml of oil (lean);
• 30-40 g of salt.

Salting cabbage occurs according to the following instructions.

1. The cabbage is chopped into thin strips and a little missed by hands.
2. Carrots are chopped on a grater with straws and mixed with cabbage.
3. Garlic is peeled and cut into small cubes. After added to other vegetables.
4. Everything is thoroughly mixed and stacked in glass jars.
5. Water is boiled in a pan with spices, vinegar and oil.
6. After the brine is poured into cans, closed with a lid and cleaned for a day in a room with room temperature.

After salting, the container with cabbage should be rearranged in the refrigerator and stored there.

Harvesting according to such a recipe is stored in a cool place for a rather long time, on average it turns out 5-7 months. This provides vinegar, which is in brine.

Classic recipe

Recipes for pickling cabbage for the winter are very popular with hostesses who independently make preparations.

The following ingredients will be required for preparation:

• 1.5–2 kg of white cabbage;
• 400-450 g of carrots;
• 140–160 g of salt (coarse);
• 30-50 g of sugar.

According to the classic recipe, cabbage can be prepared according to step-by-step instructions.

1. Cabbage is peeled from the top sheets and chopped into strips. Folds into a container and misses with your hands.
2. Carrots are peeled, washed and chopped on a grater with large cells.
3. Everything is mixed and seasoned with sugar and salt.

After that, the vegetables are well squeezed until the juice is separated, and then they are covered with a lid and pressed down by oppression.

A large basin should be placed under the cabbage container. If vegetables during the fermentation process emit a large amount of juice, then it will accumulate in it.

In this condition, everything should be 3-4 days, and after that they can be transferred to a smaller container and put into the refrigerator.

Cabbage with dill

The recipes for pickling cabbage at home are very diverse. Not only carrots, but also dill grains can be added to the main ingredient. They give the finished product an unusual flavor and aroma.

For cooking you will need:

• 3-4 kg of cabbage (white cabbage);
• 400 g carrots;
• 100-130 g of salt;
• 30 g of dried grains of dill.

To cook such cabbage is quite easy according to the following recipe:

1. Top sheets are removed from heads. After the cabbage is chopped into strips using a special grater.
2. The carrots are peeled, washed and grated with large cells.
3. Everything mixes up well.
4. Dill seeds and spices are added to prepared vegetables.
5. Everything is transferred to enameled or wooden containers and pressed down by oppression.

So cabbage should stand in a room with room temperature for 3-4 days. After the cabbage is salted, it is transferred to jars and cleaned in a refrigerator or cellar.

When the workpiece roams, it must be pierced 2 times in 24 hours with a wooden stick. So the gases formed will be able to escape, and the cabbage will not ferment.

This finished dish can be added to salads, soups, main dishes and simply served on the table as an independent treat.

Cauliflower Salting Recipe

Salting cabbage in jars for the winter can be made not only from white vegetables. Hostesses often choose their colored "brothers."

The following ingredients will be required for preparation:

• 1–1.5 kg of cauliflower;
• 130 g carrots;
• 3 cloves of garlic;
• 1–1.5 liters of filtered water;
• 30 g of salt;
• 30 g of sugar;
• 3-5 peas of allspice;
• 1-2 bay leaves.

You will also need a mixture of peppers and fresh herbs in the required amount to achieve the usual taste.

Quickly salt the cabbage according to this recipe in the following way.

1. Leaves are cut off from the head, and the inflorescences are separated and washed with water.
2. After they are placed in boiling water for 30 seconds to soften.
3. Carrots and garlic are peeled and chopped on a fine grater. Mixed with cabbage, pepper, sweet peas and bay leaves.
4. Water is boiled in a pan with sugar and salt.
5. The greens are rinsed and chopped, and then added to the rest of the vegetables.
6. Everything is poured with cooled brine and mixed.

The cabbage should be covered with a lid or plate (flat), and put oppression on top. So it is stored for 4–5 days at a temperature of 23–25 degrees Celsius above zero.

After cooking, it can be transferred to small containers and put in a refrigerator or other cool place.

Beetroot

Salting cabbage with brine and beetroot allows you to get a crispy dish with a pleasant pinkish tint. Her taste is sour-sweet, and therefore it is ideal for making salads.

To create a dish, you need the following set of products:

• 3.5–4 kg of cabbage;
• 500 g of beets;
• 40-60 g horseradish roots;
• 6-7 cloves of garlic;
• 2 liters of filtered water;
• 10-12 peas of allspice black pepper;
• 4 clove buds;
• 4 bay leaves;
• 140-160 g of salt;
• 100-120 g of sugar.

Salt the cabbage as follows.

1. The cabbage is chopped with a medium-sized straw using a knife or a special grater.
2. Beets are peeled and cut into small cubes or cubes, and then mixed with the main ingredient in a large enameled container.
3. Horseradish is cleaned and grated with small cells.
4. The husk is removed from the garlic, and it is chopped through a special crush or on a fine grater.
5. All prepared foods are mixed.
6. In a pan, the water is brought to a boil with salt, sugar, cloves and allspice.
7. Ready brine is poured vegetables.

On top of the contents of the container, put a lid of a smaller diameter and press down with pressure. In this position, the workpiece is 3 days at room temperature. After that, it can be laid out in banks and stored in a cellar or refrigerator. The main thing is that the temperature does not rise above +7 and does not fall below 0 degrees Celsius.

Tricks

Cabbage pickling should be made from fresh, springy vegetables. Then the finished dish will crunch well.

All ingredients must be thoroughly washed. So the shelf life and the risk of missing a roaming dish will be minimized.

So that the cabbage is salted evenly, the densified bases of the leaves should be cut. The stump is not used and is trimmed during shredding.

From such a blank, you can prepare an instant winter Christmas salad and vinaigrette. It also goes well with mashed potatoes and rice. Some hostesses prefer to fry such a blank with meat and serve on the table with side dishes.

The methods of salting cabbage are quite diverse. In order to choose a recipe that will appeal to relatives and friends, several options should be prepared in small quantities. Then you need to remember which cabbage is most liked. Next winter, the question of how to salt white or colored vegetables will disappear.