Sauerkraut. Quick pickling of cabbage in a three-liter jar (2 recipes)

This selection is for those who cannot imagine winter without a precious jar of crispy sauerkraut salad.

You, of course, have your own proven recipe, according to which you have been making preparations for many years. We propose to deviate from tradition and preserve cabbage in a new way!

4 main rules for beginners:

1. Only mid-late or late varieties of white cabbage are suitable for pickling.

2. To ensure crispy cabbage, choose dense, white, elastic heads of cabbage with strong leaves. If the leaves are limp, with signs of rotting or frostbitten, such cabbage is not suitable for sourdough.

3. Do not use iodized salt as it tends to soften the vegetables.

4. Glass, ceramic, wooden or enamel containers are suitable for pickling cabbage. Do not use aluminum cookware: when exposed to acids, it begins to release compounds harmful to the body.

Classic sauerkraut

Let's start with the classics: a proven step-by-step recipe with photos for beginners. Traditional sauerkraut is served with onion rings and seasoned with aromatic sunflower oil. They are also used to prepare rich winter soups: sour cabbage soup, cabbage soup, solyanka.

What do you need:
5 kg white cabbage
1 kg carrots
80 g salt

How to make classic sauerkraut:

1. Finely chop or grate the cabbage using a shredder designed for this purpose. Grate the carrots on a coarse grater.

2. Sprinkle the prepared vegetables generously with salt.

3. Mix cabbage and carrots, lightly rubbing the vegetables with your hands until the juice begins to release.

4. Place the cabbage in jars or a pan, compacting it with a wooden masher. To make the cabbage juicy and crispy, it is very important to pack the cabbage tightly.

5. Cover the jars with a clean cloth. Cover the cabbage in the pan with an inverted plate and place a weight on the plate. Leave at room temperature for 2-3 days, then store in a cool place.

6. After a while, the cabbage will begin to release juice. You can remove it with a spoon, but do not pour out the juice completely; the cabbage should be covered with liquid.

Pierce the cabbage several times a day with a clean wooden stick (Chinese chopsticks will work).

Spicy cabbage kimchi

A unique Korean recipe. Locals believe that kimchi (or kimchi) helps break down excess fat deposits without harm to health. In Korea, kimchi is served as a main dish, but this cabbage also goes well with baked potatoes and steamed rice.

What do you need:
3.5 kg Chinese cabbage
1 tbsp. salt

Marinade:
0.5 tbsp. rice flour
3 tbsp. water (glass volume 240 ml)
2 tsp Sahara
1 large onion
1 tbsp. garlic
8-10 cm ginger root
1 large bunch of green onions
8 tbsp. hot pepper flakes (reduce to taste)

Use rubber gloves when handling the spicy kimchi marinade.

How to make Spicy Cabbage Kimchi:

1. Cut the heads of Chinese cabbage in half and make a cut in each half without cutting through the head. Rinse the cabbage in cold water, shake off, but make sure the leaves remain wet.

2. Sprinkle the cabbage generously on all sides with salt, place in a large saucepan and leave for 2 hours. Then turn the cabbage over so that it is evenly salted and leave for another 2 hours.

During this time, the Chinese cabbage will release a lot of juice and become soft.

3. For the marinade, combine rice flour with water and stir until smooth. Place over medium heat and cook, stirring, until boiling. Add sugar, stir, cook for 1 minute, remove from heat and cool.

4. Grind the onion, garlic and ginger root in a blender. Chop the green onion feathers with a knife.

5. Add chopped onion, ginger, garlic and pepper flakes to the cooled rice flour mixture and stir.

6. Place the Chinese cabbage tightly in a container, covering the leaves with the resulting marinade. Close with a tight lid and leave at room temperature for 2 days, then put in a cool place.

Cabbage in beetroot marinade

For barbecue, grilled sausages, lamb lula, chicken or pork chops, oven-baked poultry - cabbage in beetroot marinade is ideal for any meat dishes. Based on this cabbage, you can prepare delicious dietary salads by adding boiled beans, lentils, mushrooms and spicy fresh herbs.

What do you need:
1 large head of cabbage
2 carrots
2 beets
1 head of garlic

Marinade:
1 liter of water
0.5 tbsp. refined sunflower oil
1 tbsp. Sahara
2 tbsp. salt
0.3 tbsp. vinegar 9%
2 tsp allspice
3-4 bay leaves

How to cook cabbage in beetroot marinade:

1. Finely chop the cabbage or cut into small squares.

2. Grate the carrots and beets on the coarsest grater or cut into large strips, cut the garlic lengthwise.

3. Place cabbage, beets, and carrots in jars, alternating layers and adding garlic.

4. For the marinade, combine water, oil, sugar, salt, vinegar, spices and boil.

5. Cool the marinade slightly and pour the jars with vegetables.

6. After 1 day, the cabbage can be served.

Sauerkraut with honey mushrooms

Homemade, simple, tasty and win-win! Ready cabbage can be stewed with potatoes, pork knuckle and used as a filling for fluffy pies.

What do you need:
1 kg cabbage
1 large carrot
1 large onion
200 g honey mushrooms
20 g salt

How to prepare sauerkraut with honey mushrooms:

1. Finely chop the cabbage, grate the carrots on a fine grater, cut the onion into half rings, and wash the mushrooms.

2. Mix cabbage with onions and carrots, add salt and lightly rub with your hands.

3. Place vegetables and mushrooms in a pan, alternating layers.

4. Place under pressure for 2-3 days.

Sauerkraut in eggplants

The versatility of this dish is that the sauerkraut is prepared immediately in portioned eggplant boats. In winter, all you have to do is place the finished cabbage on a plate, pour oil on it and garnish with fresh herbs.

What do you need:
2 kg eggplants
1 kg white cabbage
2 large bell peppers
1 large carrot
5 cloves garlic
2 chili peppers

Brine:
2 liters of water
80 g salt

How to cook sauerkraut in eggplant:

1. Wash the eggplants, remove the stems and pierce them with a fork in different places. Blanch and leave in boiling water for 5 minutes.

2. Shred the cabbage, remove seeds and stalks from the pepper and chop it, grate the carrots on a coarse grater, pass the garlic through a press. Mix all vegetables in a bowl.

3. To make brine, add salt to water, boil and cool.

4. Cut the eggplants into halves, use a spoon to make a boat in each and put the cabbage with vegetables. Cover with a second boat and carefully tie the eggplant with thread so that the filling is held tightly inside.

5. Place the stuffed fruits in a large container and fill with brine.

6. Place pressure on top of the cabbage and eggplants and leave at room temperature for 3 days. Then store it in a cool place.

7. When serving, sprinkle the finished dish with vegetable oil.

Sauerkraut with cranberries and pumpkin

A bright and juicy salad like autumn, sour cranberries perfectly complement and reveal the taste of pickled vegetables. Serve cabbage with pumpkin, seasoning it with red onion and unrefined sunflower oil.

What do you need:
1 kg white cabbage
200 g carrots
200 g pumpkin
200 g cranberries
500 ml water
3 tbsp. salt

How to make sauerkraut with cranberries and pumpkin:

1. Finely chop the cabbage, carrots and pumpkin.

2. Mix all vegetables, add salt and cranberries. Mix carefully so as not to damage the berries.

3. Place the cabbage with vegetables and cranberries in a fermentation container.

4. Pour cold water over the vegetables and place under pressure.

5. Leave for 4-6 days at room temperature.

Every day you should open the cabbage and pumpkin and make deep holes with a wooden stick.

Cabbage with grapes and basil

A complete original snack. Fresh basil gives a special aroma, which is not recommended to be replaced with other herbs. And be prepared for the fact that you will like pickled grapes even more than cabbage itself!

What do you need:
2 kg cabbage
2 large carrots
2 kg grapes
1 bunch green basil

Brine:
1 liter of water
2 tbsp. Sahara
1 tbsp. honey
1 tbsp. salt

How to cook cabbage with grapes and basil:

1. Chop the cabbage into thin strips, grate the carrots on a coarse grater. Mix and rub lightly with your hands.

2. Place cabbage and carrots in a jar, topping it with grapes and basil.

3. For the brine, add sugar, honey and salt to the water and bring to a boil.

4. Pour boiling brine over the cabbage, cover with a lid and place in a dark place for 1 day.

Honey cabbage with pears

Sauerkraut This recipe is very tasty, crispy, and also quite quick to prepare! There is no need to crush it with your hands, since it is fermented in brine. The recipe is very simple and proven over the years!

Compound:

For a 3 liter jar:

2-2.3 kg white cabbage (late)
2 medium carrots
3-4 bay leaves
a few grinds of black or allspice (optional)

Brine:

1.5 liters of water
2 tbsp. tablespoons salt (not iodized)
2 tbsp. spoons of sugar

Making crispy sauerkraut in brine:

Prepare the brine by dissolving salt and sugar in warm boiled water. (By the way, cabbage can be filled only with clean water.)
Peel the cabbage from the top leaves, cut into several parts and chop with a knife, on a grater or in a food processor, depending on what you have.
Shredded cabbage for fermentation
Grate the carrots on a coarse grater.
Grated carrots
Mix cabbage with carrots.
Cabbage and carrots for fermentation in brine
Transfer this mixture to a clean jar, compacting it slightly (but not too much). Place a few bay leaves and peppercorns between the layers.
Making crispy sauerkraut
Pour brine into the jar so that it completely covers the cabbage. (Depending on how you cut it, finely or coarsely, you will need 1.2-1.5 liters of brine.)
Filling with brine

Cabbage in brine
Loosely cover the jar with a lid or cover it with a bandage folded several times. Place in a deep plate, as during fermentation the brine will rise and overflow.
Making delicious sauerkraut
Leave in the kitchen for two to three days. Make sure that the top layer of cabbage is not left without brine (when this happens, just tamp it down a little with a spoon). It is also advisable to sometimes pierce it with a wooden stick to the bottom so that the gas comes out. The fermentation time for cabbage depends on the temperature. If the kitchen is warm, the cabbage will be ready in two days. However, high temperatures, as well as low ones, have a bad effect on the fermentation process (for example, mucus may appear), it is best when it is around 20 ºС.
When the sauerkraut is ready, place it in the refrigerator.

That's all! You can make various salads, fillings for or from sauerkraut, or simply season it with oil and serve.

P.S. If you like the recipe, don't forget to receive new recipes by email.

Bon appetit!

Julia author of the recipe

Salted cabbage is a traditional Russian dish. It always becomes a wonderful decoration for any feast, both everyday and festive. Recipes for salted cabbage are extremely simple, but with their help you can prepare an excellent delicacy. Let's look at the best of them in our article, learn how to select ingredients and learn all the intricacies of such a culinary process as quick pickling.

How to choose and prepare cabbage for pickling

The most important thing is to choose the right fresh vegetables for preparations, otherwise the dish may not turn out as crispy and juicy as you would like. A good cabbage for rolling has the following characteristics:

Recipes for canned salted cabbage require advance preparation. It consists of the following:

Remove a few flaccid top layers from the head and cut into large pieces.
Visible damage must be removed.
For some recipes, the head of cabbage needs to be chopped into thin narrow strips with a shredder, knife, grater or food processor.
The vegetables used in the recipe must be washed and peeled. The spices must be sorted out, removing spoiled fragments.

How to quickly and tasty salt cabbage at home

There are many recipes for pickling at home, each of them requires one or another preparation time. Recipes for quick salted cabbage are the most popular. The preparation prepared using them can be eaten as a separate appetizer, or added to other dishes, for example, borscht or salads. Let's look at the most interesting recipes.

Hot method in brine without vinegar

The hot method allows you to get pickles as quickly as possible, literally within a day you can already taste the dish. Both white and red forks are suitable for this preparation. The main ingredient is sometimes chopped, but the classic recipe simply calls for cutting into small portions. You can serve the dish with herbs and onions.

Ingredients:

dense cabbage forks;
1 carrot;
a few peppercorns;
bay leaf – 2-6 pcs.;
1 liter of water;
1 tbsp. l. table salt;
half a tablespoon of sugar.

The cabbage should be chopped (shredded if desired).
Grate the carrots on a grater (preferably on a so-called Korean grater).
Mix the vegetables, place them in a sterilized, dried jar in layers, add spices to each one.
Salt and sugar should be diluted in hot water. Keep the brine over low heat until it boils. Pour vegetables over them.
Place the open container in a deep container for one to two days. Then cover it with a lid, but do not roll it up. Store in the cold.

Instant cooking with beets in Georgian style

The dish according to this recipe turns out incredibly tasty and spicy, and looks beautiful due to the pink tint imparted by the beets. The dish is stored for a very long time, it can stand all winter. Quick pickles will be a great addition to any dish. It is very easy to prepare, it does not require much time or effort, you just need to follow the instructions.

Ingredients:

two kilograms of fresh cabbage;
garlic (medium head);
2 medium beets (oblong);
several bay leaves;
peppercorns;
3-5 cloves;
2 liters of water;
a mixture of fennel, dill seeds and cilantro (3 teaspoons in total);
two full tablespoons of salt (non-iodized);
180 g sugar;
150 ml table vinegar (preferably natural apple cider vinegar).

Recipe step by step:

Wash the vegetables and chop them. The cabbage is cut into portions, removing the stalk, and the beets are cut into thick slices. The garlic should be peeled and cut into large pieces. Place vegetables in enamel dishes.
In order to make the marinade, you need to boil water and add spices. Boil the brine for five minutes and add the remaining ingredients.
Cool the liquid to 20 degrees.
Pour the brine into a container with vegetables, put pressure on top, and store for about three days.
Afterwards, the cabbage is laid out in containers, filled with brine and tightly closed with nylon lids. An open jar can be stored for three days.

Preparing for the winter in jars

Sauerkraut contains folic acid and vitamin C, which are very beneficial for the body. A salad made from it is an excellent addition to fatty dishes that people often prepare in winter. Below is a classic recipe, but if you want, you can add bay leaves, apples, cranberries, pickled cloudberries, currant leaves, spices or any other ingredients that could improve the taste.

Ingredients:

cabbage (approximately 1.7-2 kg);
large carrots;
a tablespoon of salt.

Chop the forks, grate the carrots, and place the vegetables on a clean, dry surface.
Pour salt into the vegetables and mash them thoroughly.
The cabbage must be compacted tightly into the container. Each new layer must be pressed well until the juice flows. Cover with a cloth and leave at room temperature.
To circulate gases, you need to pierce the workpiece with a wooden wedge several times a day. If you don’t do this, the dish will be bitter.
The dish will be ready when it stops fermenting. You can understand this by how the gases stop coming out. After this, the jar can be closed with a nylon lid and hidden in the refrigerator.

With apples and cranberries in a barrel

It’s difficult to get a wooden barrel now, so you can use large enamel dishes to prepare quick salted cabbage. A dish with apples and cranberries will be very original and festive. It is very easy to make, the process takes no more than a week. Below is a classic recipe, but you can add some other spices.

Ingredients for preparing a kilogram of salted cabbage:

carrots and apples - 100 grams each;
cranberries – 80 grams;
salt – 30 grams.

Peel and chop the cabbage. Add the rest of the grated ingredients to it. Add salt and mix thoroughly.
Add the vegetable mixture, pressing down well until the juice flows.
We cover the barrel with a wooden board and put pressure on top. Leave in a warm place. Periodically it is necessary to remove the rising foam.
You should pierce the salted cabbage with a sharp wooden object to release excess gases. When fermentation is over (5-7 days), the dish will be ready.

With bell peppers, carrots and onions in a jar

An incredibly tasty and spicy salad that is a must make. It looks unusual on the table and attracts attention with its brightness. Recipes for white salted cabbage with vegetables are very simple, but the dishes they make are simply excellent. They give them a unique aroma. In winter, such a salad will be simply irreplaceable at any feast, especially a festive one.

Ingredients for 3 liter glass jar:

cabbage - 3 kg;
carrots - 600 g;
red bell pepper - 600 g;
onion - 600 g;
2 tbsp. l. salt;
4 tbsp. l. Sahara;
50 ml vinegar;
1 tbsp. l. vegetable oil.

Remove the top layers from the fork, chop, salt, squeeze until the juice comes out. Three carrots, cut the onion into rings, and the bell pepper into thin strips. Mix everything in a large container, season with vegetable oil and sugar.
Dissolve vinegar and a little water and add to vegetables.
After sterilization, put the salad in a jar and compact it. We put a nylon lid on top and put it in the refrigerator.

A simple recipe with horseradish and garlic pieces

This pickle has an unusual and slightly spicy taste. It is valued for its simplicity, speed of preparation, and originality of salting. And adding ginger root to the recipe adds a touch of piquancy. The special ingredients in the composition make the canned dish durable, and also help strengthen the immune system and help in the prevention of colds.

Ingredients:

cabbage - 6 kg;
carrots - 0.3 kg;
145 g salt;
50-70 g sugar;
1.5 heads of garlic;
horseradish root - 0.2 kg;
ginger root - 0.15 kg.

Cut the cabbage into pieces. Grate the carrots, ginger and horseradish, and crush the garlic.
Place the ingredients in a large container and mix thoroughly until the juice comes out.
Place the vegetable mixture at the bottom of the bucket and apply pressure.
Fermentation lasts three days, during which it is necessary to regularly release gases from the salting.

With honey and lemon

Recipes for salted cabbage with lemon and honey are very popular now. The dish turns out very tasty and aromatic, and honey gives it a special tenderness. The amount of lemon indicated in the recipe can be changed at your discretion, adding more or less acid. It is advisable to take liquid honey. The water for the recipe must be boiled; some people even add spring water.

Ingredients:

cabbage;
large carrots;
1.5 liters of water;
4 tbsp. l. salt;
2 tbsp. l honey;
medium lemon

Chop the cabbage, grate the carrots, cut the lemon into small pieces. Combine all ingredients in an enamel bowl and squeeze well.
In a separate container, dilute salted water with honey and boil.
Divide the vegetable mixture into jars, compact them, pour in the marinade, close with nylon lids and leave in the dark for 24 hours.

In Armenian

The dish according to this recipe is not only salty, but also spicy. It will be an excellent addition to meat and barbecue. Recipes for aromatic salted cabbage in Armenian require special ingredients, but now it’s not difficult to get them. Their quantity can be changed according to personal preferences, for example, some are prepared without garlic or cinnamon.

Ingredients:

2.5 kg cabbage;
50 g garlic;
200 g carrots;
1 beet;
100 g celery root;
2 hot peppers;
20 g cilantro;
cherry leaves;
3 liters of water;
150 g salt;
10 pieces. peppercorns;
2 bay leaves;
half a cinnamon stick.

First you need to prepare the starter. Boil water, add salt and all the spices, and cool.
Cut the cabbage into portions, cut the remaining vegetables into slices. Pepper is cut into rings, celery root into strips, and garlic into small cubes.
Cover the bottom of the barrel or pan with cherry leaves, lay the cabbage tightly, sandwiching it with the vegetable mixture.
Fill the dish with chilled brine and leave under pressure for two to three days at room temperature.

Korean Chinese cabbage recipe

This is a spicy, specific dish that will appeal to connoisseurs of the exotic. Based on it, another famous Korean dish is prepared - kimchi, which has long been loved not only in Korea, but also in other countries of the world. There are no difficulties in the manufacturing process. It is important to prepare the most important ingredient correctly, and seasonings will improve its taste.

Ingredients:

Chinese cabbage – 3 kg;
red hot pepper;
garlic – 3 heads;
salt – 250 g.

We lower the head of cabbage into the water, take it out and divide it into four parts. Dissolve and salt, leave for a day, and then rinse. For convenience, it is better to immediately cut them into small squares.
Crush the garlic and mix with the same amount of pepper until a homogeneous paste is formed. You need to rub each piece with it.
The dish is kept warm for a day and then put in the refrigerator.

Calorie content of salted cabbage

The advantage of quick salted cabbage is not only its mind-blowing taste, but also its ability to benefit the body, because it is low in calories. Per 100 grams of product there are from 19 to 50 calories, depending on the ingredients added. An excellent option for those who are on a diet. There are a lot of vitamins A, C, B, iron, potassium. Eating soaked cabbage helps normalize intestinal function. Recommended for peptic ulcers and colds.

When to salt cabbage according to the lunar calendar 2019

You can make pickles in October on the dates 2 to 5, 9, 12, 14, 17, 20 to 22, 30. The following November dates are also suitable for this: 1, 6 to 8, 11, 13, 15-16, 18, 20-21, 29. It is not recommended to cook during the full moon; it is better to do it during the growing month. Salted cabbage will release juice well and absorb the aromas of spices. Days when the moon is in Virgo, Cancer, and Pisces are not suitable for preservation. If you want to make a crispy dish, it is better to cook it on the fifth or sixth day of the new month.

Video

Recipes for salted cabbage are varied, so we invite you to watch a video that demonstrates one of the easiest. Even a beginner can prepare a delicious dish using it. The material shows all the secrets of shredding cabbage for quick pickling, and explains many of the subtleties. This video is a must watch for anyone who wants to pickle cabbage.

Cabbage is a very popular, healthy vegetable from which a variety of dishes are prepared. They especially like to eat it salted and pickled. It contains few calories, but many vitamins and microelements, so it often becomes part of the weight loss menu. There are many options for pickling white, red, and cauliflower.

How to salt cabbage at home quickly and tasty

Many people think that there is no difference between pickling and pickling. Yes, these cooking methods are similar, but there is a slight difference. The pickling process involves using more salt, as opposed to fermenting. In addition to this, brine for cabbage allows you to get a tasty lightly salted or well-salted salad in a glass jar much faster (3-5 days). A large amount of salt inhibits fermentation, so this method produces less lactic acid than with sourdough.

A few rules for pickling cabbage:

During fermentation, the brine for white cabbage or other varieties should cover the vegetable completely. If this does not happen, then it is necessary to increase the mass of the press.
Salting cabbage in jars in brine is carried out exclusively using coarse rock salt.

How to pickle cabbage so it's crispy

There are many options for pickling. Fans of dishes made from this healthy vegetable are often interested in how to properly salt it to make a crispy salad. The recipe for pickling cabbage is very simple, but the result will exceed all expectations. Products for a 3 liter jar:

cabbage – 2 kilograms;
carrots – 2 pieces;
bay leaf – 4 pcs.;
black peppercorns to taste.

Brine ingredients:

coarse salt - 2 tablespoons;
water - one and a half liters;
sugar – 2 tablespoons.

How to pickle cabbage in a jar so that the pieces turn out crispy? The cooking technology looks like this:

Cut the white vegetable into pieces and then into strips. Grate the carrots on a coarse grater. Mix all.
Take a 3-liter jar, put the vegetable salad inside, pressing down lightly. Between the layers you need to put bay leaf and pepper.
Prepare the marinade. Salt and sugar are dissolved in boiled warm water. The salad is filled to the top with this liquid.
Cover the container with a lid or gauze. It is better to place the jar in a deep plate or bowl, as the marinade sometimes overflows over the edges of the container.
Leave the salting for 3 days. It is worth making sure that the top cabbage-carrot layer is constantly covered with marinade. Readiness is determined by taste.

How to quickly pickle

Quickly pickling cabbage will be useful to many housewives. This type of pickle is ideal for a family dinner or an unplanned visit of guests, because a delicious vegetable salad will be ready in just 60 minutes. Ingredients for pickling:

cabbage – 2-2.5 kg;
carrots – 3 pieces;
garlic – 6 cloves.

For a “quick” brine you need to prepare:

water – 1 liter;
salt (coarse, rock grade, non-iodized) – 2 tbsp. l.;
sugar – 100 grams;
vinegar – 100 g;
vegetable oil – 200 grams.

Instant salted cabbage is made according to this recipe:

The main ingredient needs to be finely chopped, carrots grated, garlic cut into slices.
Boil water, add salt and sugar to it.
After the marinade boils for a short time, vinegar is poured into it. Remove from heat, pour oil into it, mix well.
The vegetable salad, which is previously placed in a jar, is poured with hot marinade.
We leave the future pickle until it cools completely, and then place it in the refrigerator.

Pickling cabbage for the winter

Today, there is a wide range of ways to pickle vegetables for the winter. Nevertheless, many pickle lovers continue to prefer the method that has been proven over the years. The classic recipe for making pickled white vegetables has been popular for a very long time and is passed down from generation to generation. So, to prepare delicious, beautiful cabbage, as in the photo, you need:

carrots – 5 pieces;
cabbage – 4-5 kilograms (several large heads of cabbage);
rock salt – 3 tbsp. l.;
bay leaf – 3 pieces;
herbs, spices.

Cooking process:

Cut the vegetables: chop the cabbage into thin strips, grate the carrots using a grater. Everything is mixed with salt. You need to press the vegetables a little with your hands so that they release the juice.
Place the future pickles in a large deep container (bucket, bowl). Add laurel and spices.
Place a wide plate or wooden board on top and press down with pressure (for example, a jar of water).
Let the salad ferment at room temperature.
After a daily period of time, remove the oppression, put half of the contents in another container and mix thoroughly. This is necessary for the release of gases. Leave the vegetables for an hour and a half and return to their original place under the load. We do this procedure every day until the ingredients are completely salted.
After three to four days, the marinade becomes lighter and settles, the foam disappears. This may indicate the readiness of the pickle, which is determined by taste.
All that remains is to transfer the finished dish into jars and put it in a cool place.

Features of preparing cabbage brine

Brine for sauerkraut or its pickled analogue is a solution of salt and water, to which herbs and spices are sometimes added. Another marinade is obtained in the process of fermenting vegetables. The basis of the pickling liquid is a solution of different concentrations (depending on the amount of salt). Here are some tips on how to make brine for pickling and fermenting vegetable salad.

For sauerkraut

The classic, “grandmother’s” method of preparing cabbage is sourdough using brine. First you need to prepare the vegetables, clean them of dirt, and chop them. How is sauerkraut prepared in brine? The marinade is very quick and easy to make. It is necessary to dilute one tablespoon of rock salt and two tablespoons of sugar in water (1.5 liters). Then you need to put the liquid on the fire and boil for several minutes. Pour cold brine over cabbage and carrots. Let stand until fully cooked.

For pickled cabbage

Pickled cabbage is no less tasty and healthy than pickled or salted cabbage. Brine plays an important role in this matter, quite the contrary. Its preparation is different from creating a marinade for fermenting vegetables. You will need the following ingredients:

sunflower oil – half a glass;
salt – 2 tbsp. spoons;
sugar - one glass;
vinegar - 1 glass;
water – 1 liter.

You need to put the vegetables in a jar in layers and add a couple of cloves of garlic to them. Fans of spicy “hot” dishes can add a little red hot pepper to the salad. Mix the ingredients to prepare the marinade by dissolving the oil, salt, sugar and vinegar in water. Boil the liquid, pour hot brine over the vegetables. After 24 hours, the appetizer dish will be ready to eat.

Video recipes for salted cabbage

To make the salad crispy and tasty, you need to properly prepare the ingredients and brine. Using the videos below, you can learn the technology of salting and pickling cabbage using interesting recipes. With the help of the video, you will understand in detail all the nuances of the process and learn how to prepare juicy, aromatic pickles.