To crunch
Choose strong young heads. Be sure to remove 2-3 top sheets from them. Crispy usually produces cabbage of winter varieties, so do not engage in salting in the summer. Cabbage loves the cold. After salting it, block the jars. Hold the day in the room, if necessary, and then put it out in the cold. Store cabbage is best in the refrigerator, cellar or on the balcony. How can you densify the cabbage more densely. Sometimes fermented cabbage is obtained by slimy. The reason - in the pathogens that were in your apartment at the time of salting and fermentation of cabbage. To avoid this, as often as possible, ventilate the kitchen. If possible, you can quarry the room.
Crispy
- 3-4 kg of cabbage
- 2 carrots
- 8 bay leaves
- 10 peas of black pepper
- 5 peas of sweet pepper
- 1/2 tsp coriander seeds
For a marinade recipe for 1.5 liters of water:
- 4 tbsp. tablespoons of salt
- 9 tbsp. spoons of sugar
- 2 tbsp. tablespoons vegetable oil
- 1 glass of 9% vinegar
Cooking:
1. Rinse cabbage, remove 2-3 upper leaves (usually all dirt accumulates on them). After processing large chunks, cut cabbage. 2. Carrots clean, chop in thin circles. 3. Lay cabbage and carrots tightly in jars, place there also peas of black and sweet-scented pepper, coriander and laurel leaves. 4. For marinade in water, dissolve sugar and salt, add vegetable oil, bring to a boil. Remove from heat and pour in the vinegar. Stir. 5. Fill the cabbage with hot marinade to the edges of the can. Let it cool down. Then pour off the marinade, bring to a boil and pour it over the cabbage. Roll the jar. 6. Leave the cabbage at room temperature for a day. Then put it in a cool place for storage.
Cabbage with pickled beetroot
- 1 kg of white cabbage (red cabbage)
- 1 kg of beetroot
- 200 g of onions
- 8 peas of sweet pepper
- 1 tsp coriander seeds
- 5 bay leaves
For a marinade recipe for 1 liter of water:
- 2 cups of 9% vinegar
- 1 cup of sugar
- 1/2 cup of salt
Cooking:
1. Boil the beets, then peel and cut into strips or coarsely chop. 2. Cut cabbage as thin as possible. 3. Cut the onions into rings, and then in half (half rings). 4. Fold all the prepared vegetables in a deep saucepan. 5. In water, dissolve salt and sugar, bring to a boil, remove from heat and pour vinegar. 6. With a hot marinade pour the vegetables, add the spices, mix. Bring to a boil, then reduce the heat to a minimum and cook for 20 minutes. 7. Spread the hot salad on the cans. Cover and sterilize: liter cans - 15 min., 2-liter - 25 min., 3-liter -30 min. Roll the jars and turn them upside down. Leave it for a day. Store in a cool, dark place. For the fragrance, you can add basil greens or 1 tbsp. spoon and cumin seed.
Marinated with horseradish
At 1-1,5l
- 2 kg of white cabbage or red cabbage
- 1 small horseradish root
- 5 cloves of garlic
- 5 g red hot pepper
- 10 leaves of black currant
- bunch of parsley
- bunch of dill
For a marinade recipe for 1 liter of water:
- 1 glass of 6% vinegar
- 1 tbsp. spoon of salt
- 1 tbsp. a spoonful of sugar
Cooking:
1. Rinse and peel the cabbage from the top leaves. Finely chop it. 2. Clean and twist the horseradish root. 3. Peel the garlic, and grate. 4. Combine cabbage with horseradish and garlic, mix. 5. At the bottom of the jar, lay the greens, currant leaves and red pepper, then, not very densely, cabbage and pour the marinade. 6. For marinade in water, dissolve salt and sugar, remove from heat and pour in vinegar. 7. Roll the jars of cabbage and store them in a cool place. In this recipe, you can add the greens of tarragon and cilantro. And if you do not have fresh currant leaves, you can use dried ones.
With cranberry sauerkraut
3 liters
- 5 kg of cabbage
- 2 kg of carrots
- 200 g of cranberries (can be frozen)
- sugar
- salt
Cooking:
Rinse and peel off the top leaves of cabbage. Finely chop it. 2. Clean and then grate the carrots. 3. Mix everything and add the washed cranberries. If you use frozen berries, then defrost it first. 4. Add sugar and salt to taste, so that the cabbage had a pleasant sweet taste. 5. Thoroughly pound cabbage into cans and leave for 5 days with an open lid kvass. 6. On the sixth day, close the cans of sauerkraut with plastic covers and put away for storage in the refrigerator.
Sharp, in Korean
Per 1 liter
- 2 kg of cabbage
- 4 carrots
- • 10-12 cloves of garlic
For a marinade recipe for 1 liter of water:
- 2/3 cup sugar
- 2 tbsp. tablespoons of salt
- • 1/3 cup of 9% vinegar
- • 1 glass of vegetable oil
- • 1/2 tsp. Red ground pepper
- 6 peas of black pepper 6 peas of sweet pepper
- 3 bay leaves
Cooking:
1. Rinse and peel the cabbage from the top leaves. Finely chop it. 2. Peel and grate the carrots. 3. Finely chop or chop the garlic. 4. Combine the cabbage, mix. Densely place the sugar in the jars. Prepare the marinade. Pour hot cabbage marinade. Cover and let stand for 20 minutes. Then add the marinade, close it with a plastic lid and put it in the refrigerator.
Salad with cabbage and tomatoes
- 7 peas of black pepper
- 4 peas of sweet pepper
- bunch of dill
- a bit of green tarragona
- 1 kg of cabbage
- 1 kg of tomatoes
- 2 medium bulbs
- 2 sweet peppers
- 1/2 cup sugar
- • 1 tbsp. spoon of salt
- 1 glass of 6% vinegar
Cooking:
1. Finely chop the cabbage. Tomatoes and onions cut into cubes. Bow try to cut it finely. Pepper the seeds and cut into strips. Combine the vegetables, salt, mix. Then put it in a saucepan and put oppression on top. Leave for 8 hours. 2. Juice, which will separate from vegetables, drain, and pour the vegetables themselves with sugar, pour in the vinegar, add the spices and mix. Cook for 10 minutes. 3. Fill the jars with vegetable paste, top the layer of greens. Fill with hot juice, which is formed during cooking. Cover the jars with covers and sterilize: half-liter cans - 12 minutes, liter - 20 minutes. After roll up the jars and turn upside down. Leave in the room for a day, and then store in a cool place.
Marinated with apples
For 4-5 liters
- 2.5 kg of white cabbage or red cabbage
- 2 kg of apples (it is better to take acidic or sweet and sour varieties, hard, medium in size)
- 4 peas of sweet pepper
- 3 carnations
- 1 tsp cinnamon
For a marinade recipe for 1 liter of water:
- 1 cup of sugar
- 2.5 tbsp. tablespoons of salt
- 2 tbsp. spoons of 70% acetic essence
Cooking:
1. Rinse the cabbage and chop the straw, but not very thinly. Blanch it (put it into boiling water for 1 minute), then pour it into a sieve and cool it under cold water. 2. Cut apples into 4 pieces, you survive the core. Dip the apples for 3 minutes. in acidified boiling water (20 g of citric acid per 1 liter of water). 3. For marinade in boiling water dissolve salt and sugar, bring to a boil and cook for 10 minutes. Remove from heat and pour in the vinegar. 4. At the bottom of the jar, put spices, lay lots of cabbage and apples in lots. Fill with a hot marinade. Roll the jars and turn them upside down. Leave it until it cools down, then put it in a cool place.
Little Secrets
- You can not salt cabbage in aluminum dishes. Cabbage acid corrodes aluminum. As a result, cabbage gets chemical elements that are harmful to the human body. It is ideal to sour cabbage in wooden tubs, but, if there are none, enameled dishes or glass jars will do.
- You can sour or pickle cabbage with red cabbage. Not only delicious, but also beautiful.
- If you like cabbage with cumin, and you do not have it and have not been found in the market, then buy seeds of dill, which are sold in any pharmacy. Instead of cranberries, you can sour cabbage with cranberries.
Cold cabbage rolls
2-3 liters
- 1.5 kg of cabbage
- 3 kg carrots
- 1 kg of parsnip
- 1 kg of sweet pepper
- 5 peas of black pepper
- 3 peas of sweet pepper
For the recipe filling for 1 liter of water:
- 1 tbsp. spoon of salt
- 1 cup vegetable oil
Cooking:
1. Rinse the cabbage and cut it in half. Half thinly chop, and the second half sorted into leaves. 2. Cut the hard and thick parts of the cabbage leaves. Within 1 min. Hold the leaves in boiling water, then cool. 3. For the filling, peel, and chop the parsnip and carrots. Sweet pepper finely chop and along with the chopped cabbage fry a little. Combine all vegetables and mix. 4. Fill the leaves and fold them with an envelope or a tube, but that the edges are closed. 5. At the bottom of the jars, put the peppercorns, and then add the stuffed cabbage gently to each other. Fill them with a fill. 6. For pouring in boiling water dissolve salt, pour in vegetable oil, cook for 5 minutes. 7. Banks should be sterilized for 15 minutes, closed and cleaned in a refrigerator.
Brussels Marinated
On the Z
- 3 kg of Brussels sprouts
- 5 peas of black pepper
- 5 peas of sweet pepper
- 4 carnations
- 2 sheets of blackcurrant
- a small piece of horseradish root
- a small piece of hot pepper
For a marinade recipe for 1 liter of water:
- a glass of 6% vinegar
- 2 tbsp. spoons of sugar
- 1 tbsp. spoon of salt
Cooking:
1. Kochanchiki cabbage wash, remove a pair of upper leaves, cut the stems. After you lower the kochants to boiling water and cook for 5 minutes. Drain the water. 2. At the bottom of the cans, put the currant leaves, cloves, horseradish, peppers, and then fill the jar with cabbage cabbage. Pour the marinade. 3. For the marinade in water, dissolve salt and sugar. Bring to a boil. Remove from heat and pour in the vinegar. 4. Cover the cans filled with marinade and sterilize: liter cans - 10 min., 2-liter - 15-20 min. After roll up the jars and turn upside down. Leave for a day in the room, and then put it in a cool place. If you want to eat cabbage for a month, then close the jars with plastic covers and put them in the refrigerator for storage.
Cauliflower
At 1-1,5l
- 1 kg cauliflower
- 300 g of sweet pepper
- 150 grams of parsley roots
- 3 cloves of garlic
For a marinade recipe for 1 liter of water:
- 2 cups of 6% vinegar
- 2 tbsp. tablespoons of salt
- 2 tbsp. spoons of sugar
Cooking:
1. Rinse cauliflower and dissect into inflorescences, dip for 2 minutes. in acidified boiling water, after pour into a colander, cool under cold water. 2. Peel the pepper from the seeds, the root of parsley - from the top layer. Pepper and parsley cut into strips, and rub garlic. 3. At the bottom of the jar lay half the garlic, then layers of cabbage and peppers. Each layer a little salt and pepper. The last layer should also be from garlic. Fill with a hot marinade. 4. For marinade in boiling water dissolve the salt and sugar, bring to a boil and cook for 2 more minutes. Remove from heat and pour in the vinegar. 5. Cover the filled jars with a lid and leave for 20 minutes. Marinade pour into a saucepan, bring to a boil and refill the vegetables. Repeat this one more time. This method is called triple filling. 6. Cover the jars with lids and sterilize the jars: liter -15 minutes, 2-liter - 20 minutes. Roll, leave in the room until completely cooled and put it in a cool place.
Marinated Kolrabi
2 liters
- 1 kg kohlrabi
- 11/2 lemon
- 1 dill umbrella
- bunch of basil
- 4 cloves of garlic
- 5 peas of black pepper
- 5 peas of sweet pepper
- 1 tsp coriander seeds
For a marinade recipe for 1 liter of water:
- 1.5 tbsp. tablespoons of salt
- 3 tbsp. spoons of sugar
- 11/2 cups of 6% vinegar or apple cider vinegar
Cooking:
1. Rinse Kohlrabi by removing stems, peel and slice. 2. Cook these slices for 5 minutes. in acidified lemon juice water. Then drain the water, let the kohlrabi cool down. 3. At the bottom of the pot, put the dill umbrella, peeled garlic cloves, spices and basil leaves. Then - kohlrabi and pour the marinade. 4. For the marinade, dissolve sugar and salt in water, bring to a boil. Remove from heat and pour in the vinegar. 5. Roll the cans and store them in a cool place. Basil leaves are best cut, then the fragrance will be more vividly expressed. Instead of basil, you can add tarragon or mint.