How correctly to pickle cabbage for the winter?

How correctly to pickle cabbage for the winter?

  1. So it's someone like. Who in a simple way, who_ with cowberry (just before the classic was).
  2. Why wait for winter?
  3. the main thing - cabbage should be varieties for salting, this is started to be sold at the end of October.
  4. My girls from our work have treated me with such a cabbage !! !! The second year I do this - you will lick your fingers !! !! On 7-liter bucket of chopped cabbage boil 3 liters of water from 3 st. tablespoons of salt and 2 glasses of sugar, add half a glass of glass. oil - boil. At the end, pour in 2 art. spoon of acetic essence and pour the cabbage. The day it is without heat, it is warm, then - on the cold, on the balcony or on the bank and in the fridge under the plasmas cover. On the second day you can already eat. It is not stored for a long time, and why? It is eaten by ...
  5. But I have been doing this for two years on this recipe:
    Shinkle cabbage, mixed with grated carrots
    tightly pour 3-liter liter cans / as tightly as possible / and pour brine: on 1 a liter of tap water / notice, not boiled, not filtered / 1 table spoon of salt and 1 table a spoonful of sugar. Fill, cover the layer. cover and leave for three days. After the cabbage a little settles, stack even denser / from 3-x cans already get 2 /
    and now in the basement. Cabbage is crispy, does not bitter and does not peroxidise and is not dry)
  6. I do this: 5kg of peeled cabbage crumble sprinkle 100gr salt and mix it (just not much), let the juice flow into the jar (put the jar in the cup, the juice will be collected, do not pour it, come in handy), and I hold the 2 day in the kitchen and pierce the handle from the ladle in the morning and in the evening, to get out a little unpleasant cabbage (characteristic) perfume. Then pritoptat and top up the juice, if it is not enough. do not add anything, then before meals you can add fresh carrots, and any spices, if desired.
    Bon Appetit!!!
  7. Cabbage should be cleaned from the top leaves. It is better if the cabbage is white and tight. Then cut it into 2 unequal parts so that the cob is found entirely in one of them. Now put one part on the rib, a slit from yourself, holding it with your left hand. The right hand make thin slices circular motion of the hand almost parallel to the cut. For each cut, grab about a third - half the circumference of the head. Kocherzyku and the area around it in sections do not involve.

    When the cabbage is cut in this way, it is necessary to fold it into a large saucepan and add salt. On a full 3-liter pot (can go 2 head) sprinkle 2 with a glass of tablespoons of salt.

    Wear thin polyethylene gloves (or wrap the hand with a cellophane bag) and grate the cabbage with salt, stirring it.

    On a large grater, grate 2 - 3 carrots, add to the cabbage. Add 1 a tablespoon of dry grains of dill.

    Mix everything. Cabbage in the volume will be significantly reduced. Cover a smaller in diameter inverted plate and from above place 3-liter lintel with water for oppression. Water for the beginning can be poured two-thirds, and then adjusted as the allocation of cabbage juice. Cover with a clean towel and place in a cool place.

    Cabbage will be ready in 3 days. In this case, daily, and can be and once a day, cabbage should be "ventilated". To do this, it is carried to the air (for example, to the balcony), they remove oppression, mix, leave for 1 - 2 minutes, so that the gas escapes.

    After three days, sprout the cabbage on cans and put it in the refrigerator. When unfolding, make sure that the beautiful orange cabbage juice is distributed evenly.

    Cabbage cooked on such a recipe is unusually tasty, crispy, with a thin sweet and sour taste.

    Bon appetit!

  8. Excellent recipe for pickling cabbage

    Today I will share with you an excellent recipe for pickling cabbage. So my cabbage was salted by my grandmother according to the recipes of her ancestors. The essence of secretion in shallow cutting of cabbage and the addition of dry grains of dill.

    First, cabbage should be cut correctly (chopped). Now there are a lot of adaptations, knives, tehts, combines for simplification of cutting. However, to make the cabbage beautiful, appetizing, homemade, it is better to use the usual long kitchen knife, only necessarily sharp. The thinner the blade of the knife, the less the straw will be thinner, and it will be more pleasant to cut it.

    Head of cabbage (the grandmother used to say "cabbage forks") should be cleaned of the top leaves. It is better if the cabbage is white and tight. Then cut it into 2 unequal parts so that the cob is found entirely in one of them. Now put one part on the rib, a slit from yourself, holding it with your left hand. The right hand make thin slices circular motion of the hand almost parallel to the cut. For each cut, grab about a third - half the circumference of the head. Kocherzyku and the area around it in sections do not involve.

    When the cabbage is cut in this way, it is necessary to fold it into a large saucepan and add salt. On a full 3-liter pot (can go 2 head) sprinkle 2 with a glass of tablespoons of salt.

    Wear thin polyethylene gloves (or wrap the hand with a cellophane bag) and grate the cabbage with salt, stirring it.

    On a large grater, grate 2 - 3 carrots, add to the cabbage. Add 1 a tablespoon of dry grains of dill.

    Mix everything. Cabbage in the volume will be significantly reduced. Cover a smaller in diameter inverted plate and from above place 3-liter lintel with water for oppression. Water for the beginning can be poured two-thirds, and then adjusted as the allocation of cabbage juice. Cover with a clean towel and place in a cool place.

    Cabbage will be ready in 3 days. In this case, daily, and can be and once a day, cabbage should be "ventilated". To do this, it is carried to the air (for example, to the balcony), they remove oppression, mix, leave for 1 - 2 minutes, so that the gas escapes.

    After three days, sprout the cabbage on cans and put it in the refrigerator. When unfolding, make sure that the beautiful orange cabbage juice is distributed evenly.

    Cabbage cooked on such a recipe is unusually tasty, crispy, with a thin sweet and sour taste.

  9. no matter how salt you are, the main thing is to use a large salt not iodized and do not rub very zealously cabbage with carrots and salt! !! otherwise it will not be crispy, but as a fan-sopli))))
  10. Cabbage is the simplest and most common way of processing it for storage in winter (sometimes until noviny). And many housewives are only doing this themselves, not trusting markets and shops.

    North Sea cabbage: prepared cabbage - 10 kg, carrot - 300 g, cranberries - 200 g, salt 250 g. You can put cranberries in cabbage instead of cranberries in the same amount as cranberries.

    Cabbage with caraway seeds: cabbage prepared - 10 kg, carrot - 500 g, seeds of cumin - 2 teaspoons, salt - 200

    Cabbage with laurel leaf: cabbage prepared - 10 kg, carrot - 500 g, bay leaf - 27 leaves, salt - 250

    Cabbage spicy: cabbage prepared - 10 kg, carrot - 500 g, cumin seeds - 2 teaspoons, coriander seeds - quarter teaspoon, sweet pepper (peas) - 31 pcs. , apples, sliced ​​- 800 g, salt - 100

    As you know, many of us have found it in cabbage. This is natural, because most Russians (and there are still) garden gardens and, separately, skits, and in the economy there were necessarily cellars, cellars and cellars, where the mandatory barrels with cabbage were kept among others. Special feelings were experienced by children when they appeared on the dining table of cabbages and attacked her with increased appetite ... Our compatriots can be said to have a genetic love for this vegetable culture.

    Well, now - about the sour cabbage whole heads or halves. Cabbage is the best for such souring, cabbage is the best, dense - of late varieties. Green upper leaves are removed completely, stripping goes to white leaves. Cleared heads are placed in a barrel. The bottom of the barrel is preliminarily lined with green leaves, and they are also covered from above. On the cabbage put a napkin, circle and load and all this is poured with 4-percentage brine (400 g salt per bucket of water). Care in the process of sour is the same as for chopped or chopped cabbage.

    A more accurate recipe for souring looks like this: cabbage heads or halves (10 kg) is poured with brine (water - 8 l, salt - 320 g).

    You can salt whole heads and halves together with shredded or chopped cabbage and carrots. To sour such assortment is required: cabbage prepared - 10 kg, carrots - 300 g, salt - 200

    Do the following: in chopped cabbage add carrots and rub with salt. Then layer 30 cm to put it in a pre-prepared barrel. Then put a whole row of heads or halves, and on them again cabbage chopped. Next - the process is repeated until the barrel is filled.

    And then, as usual, the top is covered with a green leaf of cabbage, a napkin and a mug. Do not forget to put a load on the circle. The fermentation process should proceed in the same way as in the souring of chopped cabbage. Periodic piercing with sticks for the speediest withdrawal of gases is highly recommended.

    There is also a way of souring cabbage halves with the use of blanching. This is the simplest method of salting. Necessary: ​​cabbage prepared - 10 kg, salt - 600. Prepared heads are blanched in boiling brine (salted water) for 2-3 minutes. After cooling, they are densely laid in a barrel and poured with salt. Top with green cabbage leaves, a napkin, a mug and put the load.

    It is clear that the storehouse of our recipes for the preparation of cabbage yummy is not yet exhausted. Cabbage can be perfectly fermented with mushrooms, with parsnips, with beets and so on ... But with any recipes, salting should be done diligently, lovingly, carefully and with the hygiene rules. The one who makes cabbage for the whole winter should, first of all, think well of the neighbors, and secondly, have a cheerful exalted working mood.

    Is it possible to ferment cabbage with cabbage in a different container, not only in a barrel? Quite if enameled glassware or glass jars have wide openings and throats. Kochan because you can divide into four or more parts, and the joy of your children at a festive table with such an interesting cabbage compensates for all energy and other costs. Good luck!

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