S alting cabbage at home for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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

What is the difference between s alting and pickling

Often, novice hostesses do not know the difference between s alted cabbage and sauerkraut. Basically, there is no difference between them. The very process of cooking cabbage is that lactic acid acts on the vegetable, and preservation occurs.

This acid is produced during the (natural) fermentation of 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 for pickling cabbage at home:

• "glory";
• "gift";
• "merchant's wife";
• midor;
• "krautman";
• "dobrovodskaya".

These varieties of cabbage form voluminous heads of cabbage and have novery large stump. The mass of one grown vegetable is 3–3.2 kg. The leaves that form the fruit itself are very close to each other and have sufficient juiciness and sweetness. They are also high in carbohydrates.

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

S alting basics

In order for the s alting process to be successful, 4 main conditions must be strictly observed.

1. Cabbage must be of the right 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 ingredients from entering the containers with the workpiece.

In order to exclude the development of pathogenic bacteria in pickled cabbage, it is necessary to remove air from the container as much as possible. This can be done by laying out the crushed product in layers, followed by tamping. 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. Just make sure they are thoroughly washed and cleaned.

How s alting happens

Lactic acid bacteria develop at temperatures from +15 to +22.5 degrees Celsius. This means that storing containers of cabbagefollows in the house. After the bacteria content reaches its maximum (usually 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 reproduction of bacteria will slow down and gradually stop.

How to store the finished product

Cabbage s alting is over, and now the finished product can be stored for a long time. You can keep it in the refrigerator at a temperature of 0 to 3 degrees Celsius above zero. If a private house has a non-cold cellar, then it can be used for these purposes. The main thing is to always make sure that the temperature is not too low or too high. Such drops will spoil the cabbage.

Necessary inventory and products

S alting cabbage for the winter is a rather laborious process. The main process is cleaning, cutting and s alting.

1. Cabbage is thoroughly washed. Leaves are removed from the head and all defects are cut off, as well as thickened parts of the bases of the sheets. After that, 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 unnecessary items and wiped well. Cabbage is shredded on a wooden cutting board. You should also prepare 2 knives. The first is used for cutting, and the second for shredding (it must 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, takesuitable capacity. You will also need a container for storing shredded cabbage with s alt.
4. For laying the workpiece, dishes that are not capable of oxidation are used. The best containers are made of wood, glass, plastic or enamelware. Prepared and chopped vegetables are placed in it, covered with a lid and pressed down with oppression.
5. After that, they are transferred to glass jars and closed. They are placed in a basin so that the excess secreted juice is collected in it.
6. When a foam cap appears, remove it with a clean spoon. It is best to douse it with boiling water before this.
7. Perfect cleanliness must be maintained at every stage. For this, a special container with water and a rag should always be at hand for timely cleaning of the surface.
8. For long-term storage of s alted cabbage, jars must be well sterilized.

In the case of s alting for quick use, the containers can simply be washed with soda solution and rinsed with hot water. There is no need to roll them up and you can simply close them with capron lids.

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 read the list of ingredients, cooking steps, select the appropriate recipe and start cooking.

Quick cabbage

S alting cabbage in a quick way will allow you to enjoy a great, crispy pickle the very next day. It can beadd to soups, salads and just serve as an independent dish.

For cooking you will need:

• 5 garlic cloves;
• 2, 5 kg cabbage;
• 300-400g carrots;
• 1 liter of purified water;
• 150g granulated sugar;
• 80–100 ml vinegar 3%;
• 90-110ml oil (lean);
• 30-40g s alt.

Cabbage is s alted according to the following instructions.

1. Cabbage is chopped into thin strips and squeezed a little by hand.
2. Carrots are grated into strips and mixed with cabbage.
3. The garlic is peeled and cut into small cubes. Then added to other vegetables.
4. Everything is thoroughly mixed and put into glass jars.
5. Water is boiled in a saucepan with spices, vinegar and oil.
6. After the brine is poured into jars, closed with a lid and removed for a day in a room with room temperature.

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

A blank according to this recipe in a cool place is stored for quite a long time, on average, 5-7 months. This provides the vinegar that is in the brine.

Classic recipe

Recipes for s alting cabbage for the winter are very popular with housewives who make their own preparations.

To prepare you will need the following ingredients:

• 1, 5-2 kg white cabbage;
• 400-450g carrots;
• 140-160g s alt (coarse);
• 30-50g sugar.

Cabbage according to the classic recipe can be prepared according to step-by-step instructions.

1. Cabbage is peeled from the top sheets and chopped into strips. It folds into a container and folds with hands.
2. Carrots are peeled, washed and chopped on a grater with large cells.
3. Everything is mixed and seasoned with sugar and s alt.

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

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

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

Cabbage with dill

Recipes for s alting 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 extraordinary flavor and aroma.

For cooking you will need:

• 3-4 kg cabbage (white);
• 400g carrots;
• 100-130g s alt;
• 30 g dried dill seeds.

Preparing such cabbage is quite easy according to the following recipe:

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

So the cabbage should stand in a room at room temperature for 3-4 days. After the cabbage is s alted, it is transferred to jars and put in a refrigerator or cellar.

When the blank ferments, it must be pierced 2 times in 24 hours with a wooden stick. This way, the resulting gases will be able to escape, and the cabbage will not ferment.

This ready-made dish can be added to salads, soups, main courses and simply served as an independent treat.

S alted cauliflower recipe

S alting cabbage in jars for the winter can be made not only from white vegetables. Often hostesses choose their colored "brothers".

To prepare you will need the following ingredients:

• 1–1.5 kg cauliflower;
• 130g carrots;
• 3 garlic cloves;
• 1–1.5 liters of filtered water;
• 30g s alt;
• 30g sugar;
• 3-5 allspice peas;
• 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 s alt cabbage according to this recipe in the following way.

1. Leaves are cut from the head, and the inflorescences are separated and washed with water.
2. Then they are placed in boiling water for 30 seconds to soften.
3. Carrots and garlic are peeled andcrushed on a fine grater. Mixed with cabbage, pepper, sweet peas and bay leaves.
4. Water is boiled in a saucepan with sugar and s alt.
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.

Cabbage should be covered with a lid or a plate (flat), and oppression should be placed 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 the refrigerator or other cool place.

Cabbage with beets

S alting cabbage with beetroot brine allows you to get a crispy dish with a pleasant pinkish tint. It has a sweet and sour taste and is therefore ideal for making salads.

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

• 3, 5-4 kg cabbage;
• 500g beets;
• 40-60g horseradish roots;
• 6–7 garlic cloves;
• 2 liters of filtered water;
• 10-12 allspice black peppercorns;
• 4 cloves;
• 4 bay leaves;
• 140-160g s alt;
• 100-120g sugar.

You can pickle cabbage as follows.

1. Cabbage is chopped into medium-sized straws with a knife or a special grater.
2. Beets are peeled and cut into small sticks or cubes, and then mixed with the main ingredient in a large enameled container.
3. Horseradish is peeled and grated with small cells.
4. The husk is removed from the garlic, and it is crushed through a special crusher or on a fine grater.
5. All prepared foods are mixed.
6. Water is brought to a boil in a saucepan with s alt, sugar, cloves and allspice.
7. Vegetables are poured with ready-made brine.

On top of the contents of the container, put a lid of a smaller diameter and press down with oppression. In this position, the workpiece is 3 days at room temperature. After that, it can be decomposed into jars 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

S alting cabbage should be done with fresh, firm vegetables. Then the finished dish will crunch well.

All ingredients must be washed thoroughly. So the shelf life and the risk of loss of the fermenting dish will be minimized.

In order for the cabbage to be s alted evenly, the compacted bases of the leaves should be cut off. The stalk is not used and is cut off during the shredding process.

From this blank you can cook instant winter Christmas salad and vinaigrette. It also goes great with mashed potatoes and rice. Some hostesses prefer to fry such a preparation with meat and serve it with side dishes.

Methods of s alting cabbage are quite diverse. In order to choose a recipe that will appeal to family and friends, you should cook several options in a small amount. Then you need to remember which cabbage is moreliked everything. Next winter, the question of how to s alt a white or colored vegetable will disappear.