Cabbage cannot always be kept fresh for long winter months, so it is customary to salt, pickle it and prepare winter salads from it. For pickled cabbage, various types of acid are added to the mixture, and this is not always healthy. The best option would be to pickle cabbage in jars for the winter. Here are the best homemade recipes for pickling cabbage, and on the website you will find cooking options and.

Cabbage goes well with carrots, and carrots not only add flavor to the preparation, but also give it a more beautiful color. Pepper and bay leaves add a pleasant green aroma. This preparation can be safely served on a festive table; it is beautiful and perfect as an appetizer before main courses.

Required ingredients:

• Cabbage – 2.5-3 kg;
• Fresh carrots - 2 medium pieces;
• Coarse salt - 2 tbsp. l.;
• Granulated sugar - 1 incomplete tbsp. l.;
• Laurel – 3-5 leaves;
• Black pepper – 3-5 peas;
• Water – 1 liter.

How to pickle cabbage at home - recipe:

1. First you need to prepare a brine in which the vegetables will be salted. To do this, you need to boil water, add salt and sugar to the water, keep it on the stove for another 2-3 minutes, then you can remove it from the stove and leave it to cool thoroughly;
2. While the liquid is cooling, you can begin preparing the vegetables. Wash the cabbage, cut into several pieces, remove the hard stalk, cut off the thick veins from the leaves, and cut the pulp itself into thin strips. You can use special knives or shredders;
3. Wash the carrots, peel, cut into thin long strips, similar to Korean carrots;
4. Mix the vegetables, mash them a little with your hands so that they release juice;
5. Fill pre-prepared jars with prepared vegetables, periodically adding pepper and bay leaves to them;
6. After this, the pulp is poured with prepared brine, then covered with lids and left in the room for 3-4 days. Periodically, the pulp needs to be pierced with a long stick;
7. Now you can close the jars with lids and store them in a cool place.

How to pickle cabbage with beets

Other vegetables are often added to cabbage. They allow you to get a more tasty and aromatic mixture. The beets complement the flavor and give the cabbage an amazing color, as salted cabbage has a pale hue. This recipe uses not only coarse salt and granulated sugar, but also aromatic bay leaves, spicy black pepper, cloves, and horseradish, which makes the mixture more appetizing.

Required ingredients:

• White cabbage – 4 kg;
• Beets - 2-3 medium fruits;
• Garlic – 1 head;
• Horseradish – 1-2 roots;
• Salt – 100 grams;
• Sugar – ½ cup;
• Bay leaf - 4 pieces;
• Carnation - 2 umbrellas;
• Black pepper – 8-10 peas.

How to salt cabbage in brine:

1. First, the brine is prepared, for it you need to bring clean water to a boil, add the necessary salt, sugar, bay, black pepper, cloves, put aside to cool;
2. While the brine is cooling, you need to prepare the vegetables, wash the cabbage, cut out the hard stalk and rough veins, cut into arbitrary pieces, you can cut the vegetables into thin strips, it doesn’t really matter;
3. Peel the beets and cut into small cubes;
4. Peel the horseradish and garlic, finely chop it on a grater or through a meat grinder;
5. Mash the cabbage slightly to release the juice, mix with garlic and horseradish;
6. Place the pulp in a jar, periodically adding beet cubes;
7. Cover the jar with a lid and put pressure on it, the mixture should be salted for about 2-3 days, during this period it is necessary to periodically stir the mixture;
8. After this, the workpiece can be closed and placed in a permanent storage location.

How to quickly pickle cabbage

In the fall, the harvesting season begins; the housewife can stand at the stove for hours and make preparations for the winter. But a simple recipe for pickling cabbage for the winter will not require a lot of time from the housewife. The most important thing is to chop the pulp, but for this you can use a food processor and a special shredder. The preparation is easy to prepare and the taste is very good. You can add carrots to the mixture, but this is not at all necessary; the mixture turns out tasty without carrots.

Required ingredients:

• Fresh cabbage – 20 kilograms;
• Carrots – 600 grams;
• Salt – 400 grams.

How to pickle cabbage in a jar:

1. Wash the cabbage, remove the stalk, immediately chop it using any method, you can chop it into small strips, or you can chop it into fairly large pieces, in any case, the pulp will be well salted and remain crispy;
2. Wash the carrots, peel them and grate them on a fine grater; you can also put them through a shredder;
3. Add a measured amount of salt to the prepared vegetables, mix well, place in a container for pickling (these can be glass jars, tanks, stainless steel basins, etc.), cover and apply pressure;
4. Store the mixture in a cool room or refrigerator for 3-4 days;
5. Then you can put it away for permanent storage.

How to salt cabbage for the winter in jars with pepper and garlic

Cabbage prepared according to this recipe does not require long preparation, and it can be stored throughout the winter months. Pepper and garlic added to the recipe will make the preparation piquant and interesting in taste. You can adjust the spiciness yourself and, if necessary, increase or decrease the amount of spices. Salted cabbage in jars for the winter is a storehouse of vitamins.

Required ingredients:

• Cabbage – 3-5 kilograms;
• Carrots – 1 medium piece;
• Hot pepper in a pod – 1-2 pods;
• Garlic – 3-5 cloves;
• Salt – 20-50 grams.

How to salt cabbage in jars for the winter:

1. Wash the vegetables, peel them, chop them into thin strips, conveniently chop them using a special shredder in a food processor, in this case you get the perfect thin strips;
2. First cut the capsicum in half, then remove the seeds, you can take two pods and then the workpiece will turn out spicy;
3. Peel the garlic and finely chop it, you can cut it into thin slices;
4. Mix all the vegetables, transfer to a suitable container, add salt, the amount can be changed based on the desired taste of the final product;
5. The pulp must be mashed with your hands until the vegetables release a lot of juice;
6. Put pressure on the mixture and stir periodically for three days, after which you need to try the mixture, if the taste is good, then you can transfer the mixture into jars and store it, and if the mixture is not completely salted, then you can leave it for another 1-2 days .

Recipe for pickling cabbage in jars with apples

For this recipe, as for apples, it is better to choose late green varieties; they have a sour taste and go well with vegetables. In addition to the fruits, this recipe only needs coarse salt and water. You can prepare a large number of pickles in one preparation. All components do not lose their beneficial properties during this preparation and remain crispy. This simple recipe for pickling cabbage will not take much time.

Required ingredients:

• Fresh cabbage of late varieties – 10 kg;
• Apples – 0.5 kilograms;
• Carrots – 500 grams;
• Coarse salt – 250 grams.

1. Wash the cabbage, separate it into separate leaves, remove the stalk, cut off the rough parts, then chop into small strips;
2. Peel the carrots, it is most convenient to grate them, you can use large or small ones, the main thing is that the pieces are not too thick;
3. Wash the apples, remove the core, and then cut into thin slices;
4. Combine all the fruits and mix well;
5. Now you need to quickly cook the brine; to do this, you need to bring water to a boil, dissolve a measured amount of salt in it;
6. The jars are prepared in advance, they can simply be washed, but the workpiece is subsequently stored in a cold room, or the jars can be sterilized, then they can be stored at room temperature;
7. Fill the jars with pulp, compacting well;
8. Fill the jars with warm brine, roll up with iron lids and turn over until completely cool;
9. The preparation will be ready in a week and you can already try it, and you can store it throughout the winter.

How to pickle cabbage so it's crispy

Dill added to cabbage gives the preparation color, taste and, of course, the aroma of fresh herbs. This combination contains a large amount of vitamins that can be obtained throughout the winter months, and we really need them in winter. In this case, the apples are not cut, but remain whole. Therefore, this recipe allows you to quickly salt cabbage in a jar, as well as apples.

Required ingredients:

• White cabbage – 3 kilograms;
• Apples – 1.5 kilograms;
• Carrots – 200 grams;
• Salt – 3 tbsp. spoons;
• Granulated sugar – 2-3 incomplete tablespoons;
• Dill seeds - 3 tbsp. l.;
• Water – 2.5-3 liters.

Step-by-step cooking instructions:

1. Wash the cabbage, cut out the stalk, cut into slices or thin strips;
2. Wash the apples, select spoiled ones, use only good fruits,
3. Wash the carrots, peel the skin, grate;
4. Now is the time to prepare the brine; to prepare it, add sugar and salt to cold water, stir until the crystals dissolve;
5. In a container, mix the pulp of cabbage, chopped carrots and dill seeds;
6. Place the pulp in a container, compact it well, pour in 0.5 liters of brine, lay the apples tightly in one layer, then put some of the pulp again, fill with brine, then again a layer of apples and a final layer of pulp, compact everything properly again, pour in the remaining brine, put a plate on top and press down so that the brine comes to the surface;
7. The workpiece must be kept under pressure for about a week, then the mixture can be put into jars and sent to a permanent storage place.

Salted cabbage may be too salty, but before eating, you can rinse it under running water to remove excess salt. Late varieties of cabbage are used for pickling; in this case, it will turn out crispy and tasty.

Salt or ferment cabbage - what could be easier? However, not every family, especially young ones, knows how to quickly and tasty pickle cabbage. To make it crispy, aromatic, appetizing...

We will need:

• Cabbage - 2 medium-sized forks, total weight approximately 5 - 6 kg.

For pickling, we choose mid-late varieties of cabbage. If you don’t know how to distinguish it, just ask the sellers at the market, they will tell you. In our region, cabbage of the “Slava” variety is usually offered for pickling.

• Carrots – 6 – 7 pieces.

• Salt – 4 – 5 tablespoons.

A special trick to improve the taste and increase the usefulness when pickling cabbage is to use Himalayan salt. If you can’t find Himalayan salt, buy regular gray coarse rock salt and grind it in a coffee grinder. Why is that? The answer is in the article "".

• Kitchen “helpers” include a wide enamel or plastic basin with a capacity of 12–15 liters for mixing.
• An enamel pan with a capacity of 6 - 7 or more liters - for pickling.
• Sharp knife, grater, vegetable shredder, cutting board.

12 simple steps to delicious cabbage:

Here are the steps you need to take to quickly and tasty pickle cabbage:

1. Grind coarse Himalayan or rock salt in a coffee grinder to a fine crumbly powder.

2. Grate all the pre-washed and peeled carrots on the coarse side of a grater.

3. Wash the cabbage heads and remove the top leaves.

4. First, one fork: chop half into thin strips using a vegetable cutter or shredder, cut the other part larger with a knife, leaving plates of cabbage leaves.

The fact is that finely shredded cabbage produces juice for pickling faster, while larger cabbage is responsible for the crunchy properties and delays acidification and softening of the finished product.

5. Place the slices in a bowl and mash them thoroughly, crush them with your hands or a wooden masher.

The success of pickling it largely depends on how well you remember the cabbage. It’s bad if you don’t crush it and if you crush it. It is important to recognize when the cabbage has reached the desired consistency, when it is sufficiently soft, moist and at the same time strong and elastic.

6. Add half the carrots to the bowl where the mashed cabbage is already located, mix everything thoroughly and add half the prepared salt. Mix again. Transfer to a pickling container and compact well.

7. Repeat the same with the 2nd fork. Add to the pickling container and compact. The cabbage will shrink in volume right before your eyes.

8. All that remains is to place a plate of smaller diameter on the compacted cabbage-carrot mixture and press it down with a weight, for example, a jar of water or something quite heavy.

9. Cover the top with clean gauze to prevent dust from getting inside.

10. Very quickly the cabbage will give juice - its own brine, it is advisable that it is covered to the top. If there is not enough brine, add a heavier weight.

11. The next day, pierce the cabbage in several places with a knife or sushi stick to release the carbon dioxide formed during the fermentation process. If this is not done, the cabbage will become noticeably bitter. Perform this simple procedure daily while the salting process is in progress.

12. If the room is warm, then after 2 days you can transfer the cabbage to jars and put it in the refrigerator. If it's cool, it will take 3-5 days. It is important to catch the moment when the cabbage is still elastic, crispy and not over-acidified.

Don't wait for it to be completely ready. It’s better to put it in jars early and put it in the refrigerator than to be late. In the refrigerator it will easily reach the desired condition. If you are late with the bookmark, the cabbage will turn sour, become soft and tasteless.

By the way, when you transfer the cabbage into jars, crush and compact it thoroughly. It will produce juice again and will keep well in its own brine. Leave 4-5 centimeters free at the top of the jar: in the cold, the fermentation process continues for some time, and the cabbage juice can overflow.

Now you know how to quickly and deliciously pickle cabbage. Try it, you will get wonderful results!

What's good about salted cabbage?

It improves the friendly intestinal microflora, nourishes the body with vitamins and minerals, harmonizes the acid-base balance, removes harmful substances, reduces bad cholesterol, and improves metabolism!

Bon appetit and good health!

Your own nutritionist? It's possible!

You can choose a healthy menu for yourself and your loved ones yourself if you use the muscle testing method. This method allows you to determine with high accuracy which foods are useful for a particular person at a given time, and which ones are better to avoid.

You can master muscle testing techniques at our training on the Touch for Health or “Healing Touch” health system.

It has long been known that the process of human perception of products is dynamic. For example, today potatoes, cottage cheese, nuts strengthen your body, but at other times they weaken or even harm it.

Using muscle testing, it is very easy and simple to choose a tasty and strengthening diet for yourself, your children, parents, friends and work colleagues. This way, you will not only improve your health, but also avoid spending on unnecessary products.

You don’t have to turn to nutritionists or for other people’s “culinary” advice—your own body will tell you the best diet.

The main thing is to learn to understand it by the reaction of the muscles to certain foods. To do this, it is not even necessary to try everything “to the teeth”.

© Elena Akulich, psychologist-kinesiologist, international instructor in Touch for Health, RESET-1 and 2 methods.

Schedule of upcoming seminars

Home secrets: How to pickle cabbage deliciously?

1. Instant spicy cabbage - 15 minutes!

Very quick cabbage - 15 minutes and you're done!
Preparation:
We take three kilograms of cabbage at the rate. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze 3-4 cloves of garlic from the garlic. Mix everything.
Making the marinade:
We put one and a half liters of water on the fire. Add 200 grams of sugar, 3 tablespoons of salt (without top),
250 gr. sunflower oil. When it boils, pour in 200 gr. vinegar 9%. It should boil for 2-3 minutes.
The marinade is ready.
Pour the hot marinade over the cabbage (This softens the cabbage a little. But only a little. So don’t be afraid to pour it hot, right from the stove. The cabbage will sit in this marinade for 2 hours. And you can eat. Now many people do cabbage this way. Previously, they did it in the usual way, I had to wait until it fermented and began to sour.

And this method is fast. Cabbage is tasty and full of vitamins. CRUNCHY!!! Mix. Let stand for 2 hours. Mix again and pack into jars.
Very tasty and healthy!

2. Cauliflower in marinade

I've been making this cabbage for a long time. This bright, undoubtedly original and very tasty preparation will delight those who love cauliflower, just like me.
Cabbage has an interesting taste - sweetish and at the same time slightly sour.

Wash cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 liter jar, between the layers put 1 peeled, washed and chopped carrot, 1 sweet pepper, hot pepper to taste, celery stalks or root.
You can add other vegetables.
Marinade:
3 tbsp. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,

a couple of bay leaves, a few peas of allspice.
Bring the marinade to a boil and pour it over the vegetables. Cool. Keep in the refrigerator for 2 days and then enjoy the taste. I really love this cabbage.

3. “Delight” (especially for those who are NOT zucchini lovers)!

This recipe is amazing for many reasons:

1. It’s very easy to prepare, with minimal effort on your part.
2. it turns out very tasty, delivering maximum pleasure
3. the most important thing!!! This salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has yet guessed what the salad was made from the first time - EVERYONE says “SOOO delicious pickled...CABBAGE!!!”

3 kg of already peeled (!) zucchini, 0.5 kg of onions, 0.5 kg of carrots.

Grate carrots and zucchini on a Korean grater. it is necessary (!). otherwise your secret will be revealed.

Cut the onion into thin half rings.
Add to vegetables: 1 tbsp. sugar, 2 tbsp. raises butter (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt
Mix all this in a large container carefully and lovingly with your hands, immediately put it into jars (0.7-liter is most convenient) and wipe for 15 minutes.

All!!! I've been writing longer than I've been doing. Very fast. Vitamins are preserved. Zucchini (aka cabbage) is crunchy. The main thing is SOOO delicious. With some good vodka and some shish kebab (or just some potatoes) - he'll go crazy!

4. Marinated cabbage rolls with spicy carrots!

Recipe by Natalia Molchanova.
Our cabbage rolls will be ready a day after they have been left in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For the marinade:
- 0.5 l of water, 1/4 tbsp. sunflower refiner oil (maybe a little less)
- 2 tablespoons salt (or to your taste), 1/2 cup granulated sugar (or to your taste)
- 2/3 tbsp vinegar (or to your taste), allspice - 3-4 peas
Mix, heat until boiling. Turn off the heat and pour in the vinegar.

Place a small head of cabbage (about 1-1.5) in boiling water, and gradually disassemble it into leaves, in the same way as for preparing regular cabbage rolls. The leaves should be slightly soft.
Place on a plate and cut off any thick spots with a knife.
Grate the carrots on a Korean grater, season with marinade, stir and let it brew for at least half an hour. Sprinkle with sesame seeds.
Marinade: sesame oil, vinegar, salt, sugar, garlic, a mixture of peppers (mustard seed, coriander, allspice, black pepper, red pepper).
Place the carrot filling on the cabbage leaf and roll it into a cabbage roll. If the leaves are very large, you can divide them into several parts.
Place the cabbage rolls in a deep container, add 2-3 bay leaves and pour in the chilled marinade.
Place under a press and leave to marinate for a day at room temperature.
Then put it in the refrigerator.

5. Pickled cabbage

The cabbage turns out crispy and incredibly tasty!
Ingredients:
- 2 kg cabbage, 3 carrots, 3 beets
For the marinade:
- 0.5 liters of water
- 3 heaped tablespoons of sugar
- 3 level tablespoons of salt
- 1/2 cup sunflower oil
- a pinch of ground hot pepper
- 2 bay leaves
- 3/4 cup vinegar
- 1 head of crushed garlic
Preparation:
1. Chop the cabbage.
2. Grate carrots and beets.
3. Cook the marinade: boil everything for 10 minutes.
4. Mix with cabbage, place in jars and sterilize for 10 minutes.

6. Salad "Simply GENIUS!"

Girls... so delicious... the tomatoes are fresh, the cabbage is crunchy....
Required:
1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots
If you don’t have any vegetables, then take 2 kg. another vegetable.
Cut everything into a salad, grate the carrots. Mix all the vegetables.
And add there:
rast. oil -200g. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons
Mix everything. Put on fire. Bring to a boil and simmer for exactly 2 minutes.
Immediately pour into jars. Roll up. Wrap up.

7. Pickled cabbage with beets

Pickled cabbage is an excellent appetizer and a good addition to many main courses, and preparing such cabbage is easy and simple. Please your loved ones with such delicious cabbage!
Ingredients:
Cabbage - 2 kg, Carrots - 2 pcs, Beetroot - 1 pc
For the marinade:
Water - 1 l, Sugar - 150 g, Salt - 2.5 tbsp, Sunflower oil - 150 g
Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head

Cut cabbage weighing 2 kg into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots and 1 large beet. Mix all this and put it in a saucepan. It turns out a lot.
For the marinade, mix water, sugar, salt, oil, bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the hot marinade into the cabbage in a saucepan, cover the top with a plate without any weight (press down a little with your hand first so that a little of the marinade appears visually on top, then it will fit under the plate on its own).
Leave for a day at room temperature. You can use it every other day. Spicy lovers can add pepper and chili for spiciness.

8. Bomb cabbage

Ingredients:
-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets.
Marinade:
150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar
2 tbsp. - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water
Preparation:
1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in the jar.
2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour boiling marinade over cabbage.
3. Ready in the morning! You can eat!

9. Pickled cabbage (large leaves)

Preparation:
Cut the cabbage into large squares so that you get “stacks” of cabbage leaves. Grind one carrot on a grater. Cut one hot pepper in half (this is for spicy lovers). Carefully place the “stacks” in a jar, sprinkle with carrots. Place a hot pepper in the middle of the jar (for those who like it spicy). Do not compact the cabbage. Fold loosely.

To prepare the brine at the rate of
for one 3-liter jar:
Boil 1 liter of water. Add 1 cup sugar, 2 tablespoons salt
After cooling, add to the brine: 1/3 cup 9% vinegar
Pour the brine into the jar. Place the jar in the refrigerator. After three days, the white cabbage is ready,

sweet, tasty, crispy. (Tatiana Zubchenko)

10. Sauerkraut

I would like to bring to your attention my favorite recipe for fermenting cabbage.
This recipe is good because at any time you can very quickly (literally 2-3 days) ferment a small amount of cabbage and then store it in the refrigerator.
Show in full..And this is important in city apartments, where there is catastrophically little space for storing canned food, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.

So the preparation:
- Fill a 5 liter jar tightly enough with shredded cabbage + carrots (I grate it on a coarse grater)
- pour in pre-prepared COLD brine (dissolve 3 heaped tablespoons of salt in 2 liters of BOILED water);
- the cabbage is fermented in a warm place for two days, so that there is no bitterness, be sure to periodically pierce it, releasing the accumulated gas (I think everyone knows this);
- on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it;
- fill it with already sweetened brine and put the jar in the refrigerator, by evening the cabbage is ready.

A small nuance... in warm conditions, cabbage quickly ferments, but if the apartment is a little cold, the process will take a little longer.
If you didn’t drink the brine faster than the cabbage ran out (and that’s exactly what happens with us), then you can cook wonderful sour cabbage soup with it.