Ways to quickly pickle cabbage at home: 13 step-by-step recipes

Differences between salting and pickling cabbage

Contrary to popular belief, sourdough and salting are two different methods of preserving cabbage. The first method appeared much earlier, when people did not yet know what salt is. Therefore, the technological process is not the only difference. The finished product also tastes differently.

Sauerkraut is not intended for winter spinning, as it contains bacteria that have formed during fermentation. Plus, the lack of salt makes it much healthier than salty salad. On the other hand, salting is easier. However, without the addition of additional ingredients, its flavor will be less pronounced.

Features of the choice of vegetables

To make the preparation tasty and crispy, it is not enough to observe the cooking technology. An important factor is the quality of the vegetable itself. That is why the following nuances should not be overlooked:

1. Grade. Mid-ripening or late-ripening cabbage is well suited for pickling.
2. Kochan. It should be white, slightly crunchy when pressed.
3. Leaves. If the top green petals are missing on the vegetable, most likely they were frozen and removed. Such cabbage is not suitable for blanks. There should also be no visible signs of disease or parasite damage.

Preparation of ingredients and work table

Before salting cabbage, all tools and containers are thoroughly washed and then treated with high temperature. Seaming cans must be intact. For the preliminary preparation of vegetables, it is not recommended to take metal dishes. If the bowls are chipped, an undesirable chemical reaction will occur, which will affect the taste and quality of the preservation.

Before slicing, the vegetables are washed well under running water, the spoiled areas, as well as the unusable parts, are removed.

Video "A simple recipe for quick salting of cabbage"

This video presents a simple recipe for making a delicious snack in a day.

The best salting methods step by step

It doesn't take much effort to pickle cabbage. Below we look at some delicious step-by-step recipes.

Express method

1. Finely chop 2 kg of cabbage.
2. Cut 2 carrots into slices.
3. Cut 2 sweet peppers into strips.
4. Vegetables are laid out in layers in a jar.
5. Bring to a boil 1 liter of purified water.
6. 70 g of salt, 100 g of granulated sugar, 200 ml of vegetable oil are added.
7. Remove the pan from the stove.
8. Add 100 ml of vinegar.
9. Pour the workpiece with hot brine.

This is the fastest way to add salt to cabbage. The salting will be ready for use in an hour - after the jars have cooled down.Salt can be stored for no longer than 2 weeks at a temperature of + 3 ... + 6 ° С.

Daily way

1. Chop 1 head finely.
2. Grate 3 carrots on a coarse grater.
3. 4 cloves of garlic are finely chopped.
4. Pour into a wide bowl and mix well.
5. Boil 0.5 liters of water, adding 150 ml of table vinegar, 100 ml of vegetable oil, 100 g of granulated sugar, salt (to taste).
6. The workpiece is poured with boiling marinade.
7. They put a press on top.

For the best salting, the salad is pickled for exactly one day, but you can start eating it after 4 hours.

Spicy salted cabbage

1. 10 kg of cabbage and 0.5 kg of carrots are chopped.
2. Mix vegetables in a wide bowl until juicing, adding 2 tsp. caraway seeds, ½ tsp. coriander, 125 g salt, ground pepper (to taste).
3. At the bottom of the jar, lay out clean, whole cabbage leaves.
4. The workpiece is tamped tightly from above.
5. Withstand several days under a press at room temperature.

To make the appetizer tasty, they regularly remove the foam from it and pierce the vegetables with a wooden knitting needle.

With beets

1. Cut 1 head of cabbage into small cubes.
2. Grate 2 carrots and 1 beet on a coarse grater.
3. Thin slices are made from 1 head of garlic.
4. The vegetables are folded by pressing into a deep saucepan.
5. Bring to a boil 1 liter of purified water, adding 250 g of granulated sugar, 40 g of salt, 250 ml of vegetable oil, ground pepper to taste.
6. Remove from heat and add 150 ml of table vinegar.
7. Pour vegetables with boiling marinade.

You can salt both white and red varieties. It is not necessary to put salting under oppression. It is enough to marinate it for 24 hours at room temperature.

With apples

1. 1 head of cabbage is chopped.
2. Grate 0.4 kg of carrots on a coarse grater.
3. Cut 3 apples into small cubes.
4. Vegetables are stacked in a jar in layers, adding allspice, a few bay leaves.
5. Boil 0.5 liters of water, putting there 2 tbsp. l. salt and sugar.
6. Pour vegetables with hot brine so that it completely covers the workpiece.

A jar of pickles does not need to be placed in the refrigerator or taken out to the balcony. To make the vegetables tasty, they are kept for 3-4 days without covering them with a lid.

With dill seeds

1. Finely chop 6 kg of cabbage.
2. Grind the workpiece with 2 tbsp. l. salt and 70 g of dill seeds until juicing.
3. Tamp it tightly into a saucepan.
4. They put a press on top.

The salting is kept for 4 days at room temperature, periodically removing the foam and piercing it with a wooden knitting needle.

With pepper and garlic

1. Chop 2 kg of cabbage.
2. Cut 1 hot pepper into thin strips.
3. Chop 3 cloves of garlic.
4. Grate 1 carrot on a coarse grater.
5. The vegetables are stirred until juicing.
6. Fold the workpiece tightly into the jar.
7. Bring to a boil 1 liter of purified water, adding 1 tbsp. l. salt and sugar.
8. Pour boiling brine over vegetables.

Salting time - 3 days under pressure at medium temperature.

In korean

1. Cut 1 head of cabbage into small pieces.
2. Grate 1 carrot.
3. Chop 6 cloves of garlic.
4. The vegetables are placed in a saucepan, mixing thoroughly.
5. Boil 1 liter of water, adding 2 tbsp. l. salt, 1 tbsp. l. sugar, 2 tbsp. l. soy sauce, 0.5 tbsp. l. hot ground pepper, Korean spices to taste.
6. The boiling brine is removed from the heat and 2 tbsp. l. table vinegar.
7. Pour the workpiece with hot marinade.

Vegetables pickle very quickly. You can eat a snack as soon as it cools down. However, it is not recommended to store pickles for a long time.

In armenian

1. Cut 1 head of cabbage into small cubes.
2. Chop 6 cloves of garlic.
3. Grate 2 carrots and 2 beets on a coarse grater.
4. All vegetables except cabbage are mixed well in a deep bowl.
5. Bring to a boil 0.5 liters of purified water, adding 4 tbsp. l. salt, ⅔ cup granulated sugar, a couple of bay leaves, 7 peas each of black and allspice, ground chili to taste.
6. After removing from the stove, add 25 ml of table vinegar.
7. Layer vegetables in a jar so that there are layers of red vegetables on top and bottom.
8. Pour the workpiece with warm marinade.

The salad that has not yet cooled down should be covered with a lid and left for 24 hours in a warm place. After the time has elapsed, the salting is placed in the refrigerator for 2 days.

Serbian

1. From 10 kg of cabbage, carefully remove the stumps and remove the upper leaves.
2. The grooves from the removed parts are filled with salt to the top.
3. Whole heads of cabbage are placed in a deep container for a day.
4. After the time has elapsed, the vegetables are cut into pieces, pouring out some of the brine salt.
5. Bring to a boil 5 liters of salt water.
6. The workpiece filled with hot solution is placed under a press for 2 days.
7. On the third day, the marinade is poured twice, and then the heads of cabbage are dipped into it again.

This procedure must be carried out regularly for 2 weeks. It is better to store the snack at a temperature of + 3 ... + 6 ° С.

In brine without vinegar

1. Finely chop 1 head of cabbage.
2. Grate 1 carrot on a coarse grater.
3. Stir vegetables until juice is formed.
4. Put in a jar, shifting 5 bay leaves and 6 peppercorns.
5. Tamp it tightly.
6. Boil 1 liter of water, adding 30 g of salt and 15 g of sugar.
7. Pour the workpiece with boiling brine.

This recipe can be classified as a quick salting method, as the appetizer will be ready after 24 hours.

In banks for the winter

1. Finely chop 6 kg of cabbage and 7 carrots.
2. Mixed vegetables are laid out in clean dry jars, shifting with a couple of bay leaves, a few peppercorns.
3. Bring 7 liters of purified water to a boil by adding 1 cup of salt, 0.5 cups of granulated sugar.
4. Pour the workpiece with hot marinade.

There is no need to pour out the remaining brine. After 2-3 days, when the vegetables have absorbed some of the liquid, it should be poured over the jars. Salting time is 5 days.

In the bucket

1. Chopped 5 kg of cabbage are salted and mixed with finely chopped 150 g of carrots.
2. Place vegetables in a bucket, adding lingonberries, cranberries, apples or other ingredients of your choice.
3. The blank is covered with whole, clean leaves.
4. The container is placed under a press.

To make the cabbage crispy, it is kept for 2-3 days at room temperature, regularly collecting the foam and piercing it with a wooden knitting needle.

Storage rules and features of serving to the table

Salted cabbage can be stored all winter if you create the right conditions for it. It is best to keep it in the refrigerator, arranged in glass jars. A basement, cellar or balcony is also suitable. The main thing is that the temperature does not exceed +5 ° С and does not fall below 0 ° С. The place where the container with salting stands should be dark, with a humidity level of at least 60%.

Before serving, cabbage can be seasoned with fragrant sunflower oil, garnished with herbs or berries, and sprinkled with your favorite spices.

In addition to its great taste, salted cabbage is very beneficial for your health. Therefore, do not be lazy to prepare a couple of jars for the winter.