Crop production

How tasty and quickly marinated cabbage for the winter to be crispy

It is believed that sauerkraut came to us from China. In the XIII century, it was brought to the territory of Russia by the Mongols. Then the recipe of this dish spread to other countries, gaining more and more popularity. It is appreciated not only for its interesting taste, but also for the content of a large amount of various vitamins and other trace elements. In this article we will learn about the beneficial properties of this product, as well as see how to prepare crispy sauerkraut.

Useful properties of sauerkraut

The content of vitamins sauerkraut surpasses many vegetables and fruits. For example, it contains large amounts of vitamin C, vitamins of group B, A, K, U. In addition, the salad prepared in this way is rich in the following trace elements:

This product is quite low-calorie, per 100 grams of dishes only 25 kcal. Therefore, it can be eaten even by those who adhere to a dietary diet. It contains almost no fat, and the amount of carbohydrates is only 5 grams. This is simply an indispensable product for those who want to lose weight.

From sauerkraut can cook a large number of a wide variety of dishes. For example, dumplings and pies, and also make salads on its basis. It is also served with fried and baked potatoes. At the same time chopped onions and sunflower oil are added to the cabbage. It turns out a great snack.

But no matter how useful this dish is, do not abuse it. In large quantities it is contraindicated for people who have diseases of the liver, kidneys, thyroid gland. As well as with increased acidity of the stomach, ulcer or hypertension.

Choosing cabbage for pickling

It is very important to choose the right cabbage, so that the dish will be a success. If you grow cabbage at home, then most likely you know the names of the varieties. For souring cabbage Zavodskaya, Yuzhanka, Biryuchekutskaya, Zimovka, Volgograd, Slava and Belorusskaya is best suited

Of course, on the shelves of shops and supermarkets you most likely will not be able to find information about the cabbage variety. In this case, it is better to focus on the appearance of the vegetable. This is what the perfect cabbage should be:

  1. The head should be pretty tight. You can check this by squeezing the vegetable with your hands. Soft and damaged heads are not suitable for the dish.
  2. There should not be any rotten sheets and cracks on the head.
  3. The smell should be pleasant and fresh.
  4. Cob cabbage should be at least 2 cm in length. Pay special attention to the cut. If it is not white, but brown, then the stalk has been lying on the counter for a long time.
  5. In the market, the vegetable often freezes, which causes the upper leaves to spoil. They can simply cut and sell the vegetable further. If the cabbage has no green top leaves, then, most likely, they have already been cut.
  6. For souring it is better to take the largest cabbages, about 3 or 5 kilograms. Thus, you will throw away less waste (cobs and upper leaves) and get more finished product.

But not always this feature will make it clear exactly which vegetable is best for pickling. It is better to choose a heading for the above requirements.

The basic rules of sauerkraut

To cook the most delicious sauerkraut should follow these rules:

  1. Do not use aluminum or iron utensils during cooking. The best fit containers made of glass, clay, wood or plastic. It is also allowed to use enamelware, but only if there are no chips or damages on it. It is most convenient to store the dish in a jar.
  2. An important role is played by the room itself, in which lettuce is brewed. For fermentation process requires a special lactic acid bacterium.To prevent another type of bacteria from entering the dish, it is necessary to ventilate the room thoroughly before starting work.
  3. Iodized salt is not suitable for pickling. Because of her cabbage will be soft, and the taste will spoil.
  4. They themselves do not recommend washing the cabbages. It is better to simply remove the top layer of leaves from the cabbage.
  5. To ferment cabbage correctly, you need to use only medium or coarse salt.
  6. To protect the dish from the ingress of other bacteria, it is customary to lubricate the inside of the container with vinegar, sunflower oil, alcohol or honey.
  7. When mixing cabbage with salt, you do not need to very strongly grind the salad. The main thing is that the salt is evenly distributed. More force will need to be applied while ramming cabbage into the container.
  8. The amount of vitamins in a salad depends on the method of cutting. The larger you chop the vegetable, the healthier the snack will be.
  9. Keep the salad in the cold can not be. In such conditions, the cabbage will be soft and will not crunch.
  10. Every day, the blank will need to be pierced to the very bottom with a wooden stick. This is done in order to release gases that gradually accumulate. If you do not miss this simple, but very important stage, you can get a cabbage with a bitter aftertaste.
  11. In addition, every day you need to remove the formed foam from above.
  12. The fermentation process ends after 3 or 5 days. After that, keep cabbage in a warm room can not, otherwise it will cease to be crispy.
  13. To ensure that pickled vegetables are well kept, the temperature should be kept between -1 ° C and + 2 ° C.

Crispy Sauerkraut Recipe

Tasty sauerkraut is the recipe that remains unchanged year after year. Only some housewives add to it other ingredients that are not present in the classic version. Basically, this salad is prepared only from the cabbage, salt, sugar and carrots.

Cabbage prepared according to the recipe below can be stored in a refrigerator in a jar. It has a very mild flavor and quickly ferments. For this we need to prepare:

  • washed and dried three-liter can,
  • head of cabbage (about 4 kilograms),
  • 5 or 7 pieces carrots depending on the size
  • sugar and salt
  • device for cutting vegetables (knife, shredder or vegetable cutter).

The first thing you need to cut cabbage. The heading is cut into equal four pieces. With one of them you need to remove a few leaves and leave them. Then these leaves will be fermented along with the billet. Carrots and cabbage shred in any convenient way.

Now that all the ingredients are prepared, you must first mix the carrots and cabbage, and then grind all the vegetables with salt and sugar. For 4 kilograms of vegetables, you will need 4 tablespoons of salt and sugar (without a slide). After mixing, the juice should stand out. At this stage, you can taste the salad to the taste, it should be slightly salty.

Then you need to lay out all the components in layers. First of all, a little lettuce is laid on the bottom of the three-liter jar, then it is covered with the left leaf and well tamped. Thus, we fill the jar to the level of the coat. It should not be complete.

In the process of souring, more juice will be produced, and it can completely fill the can. But just in case it is better to put a plate under it so that the juice does not “run away”. In this form, the workpiece is left for 3 days in a warm place. Bank all this time should be open. Do not forget every day to pierce the salad to get out the gas. Also collect the resulting foam daily.

After 3 days, you need to check whether the fermentation process is over or not. If the salad still actively ferments, then it is left for another 1 or 2 days. After that, you can cover the dish with a plastic lid and put it in the fridge. Next, wait another 5 to 10 days and you can eat salad.


This is how you can just make a delicious instant crunchy sauerkraut.This method really does not take you much time, and does not require large financial expenditures. It can be stored in cans directly in the refrigerator. If, of course, it is generally kept there for a long time. Usually such a dish is eaten first. To make the billet really tasty and crispy, you need to adhere to the rules described above. Try to cook such a delicious cabbage at home. We are sure you will not regret!

Marinated cabbage. 5 delicious, crispy instant cabbage recipes

Pickled cabbage is one of the most popular blanks, the preparation of which recipes we will do. Now is the time to pickle it.

Since childhood, I remember how my mother pickled cabbage, it was very crispy, and the taste was sharp, chopped into large pieces and we cracked with appetite.

Our vitamin cabbage will be healthy and pleasantly crispy with a sweet and sour taste.

Such pickled cabbage or sauerkraut can be prepared for the winter, and you can cook it quickly and eat it the next day as a ready dish by chopping onions and watering with butter.

Such cabbage is perfectly stored in the refrigerator. Recipes for cooking pickled cabbage can be changed several times over the winter, it goes with a bang. So you can find your favorite recipe for pickled cabbage.

Instant Marinated Cabbage Recipe

  • cabbage - 2.5 kg
  • garlic - 3-4 cloves
  • carrots - 5 pcs

  • water - 1 liter
  • sugar - 1 cup
  • vinegar - 0.5 cup (100 ml)
  • vegetable oil - 0.5 cup (100 ml)
  • salt- 2 tbsp

  1. Wash all the vegetables.
  2. Cabbage finely chop.
  3. Wash carrots, peel and grate on a coarse grater.
  4. Cabbage with carrots mix gently with your hands, do not push. Finely chop the garlic and add to the carrot and cabbage.
  5. Put everything in a deep pan

  1. For its preparation we need: 1 liter of water, sugar, salt, vinegar and vegetable oil.
  2. In a saucepan boil water, add all the necessary ingredients, mix.
  3. Cabbage pour hot marinade and cover with a lid.
  4. A day later, you can try cabbage. Put the finished marinated cabbage on the banks and put in the fridge.

Marinated cabbage in tasty pieces

  • White cabbage - 1 fork, 2 kg
  • carrots - 2 pieces
  • sweet pepper - 1 pc (optional)
  • garlic - 3 cloves

  • water - 1 liter
  • vegetable oil - 1 cup (200 ml)
  • Table vinegar - 1 cup (200 ml)
  • salt - 3 tbsp with a slide
  • sugar - 8 tbsp. spoons
  • 2-3 bay leaves

  1. Wash all vegetables
  2. Cabbage cut into large pieces
  3. Peel and grate the carrots.
  4. Pepper sweet cut into thin strips. (Pepper optional.)
  5. Peel the garlic, chop and mix with the carrot.
  6. All vegetables folded in the pan. Fold the vegetables in layers, a layer of cabbage, then a layer of carrots with garlic.

  1. To prepare the marinade in water, add salt, sugar, bay leaf and boil. When water with spices boil marinade off, add vegetable oil and vinegar.
  2. Fill the cabbage with hot marinade and put on the top of the oppression, it can be an inverted plate.

When the marinade cools our pickled cabbage, it will be possible to eat in 2-3 hours.

Pickled Cabbage with Cranberries - A Step by Step Recipe

Cooking such cabbage is very simple, it turns out very tasty and appetizing. Marinade gives it a crunch, and cranberries sour and piquant.

  • Cabbage - 2 kg
  • Carrots - 1-3 pieces
  • Cranberries - 40 g (1 handful per 1 kg of cabbage)

  • Water - 1 liter
  • Salt - 1 tbsp. l
  • Sugar - 1 tbsp. l
  • bay leaf - 1-2 leaves
  • allspice - 2-3 peas
  • Vinegar - 0.5 cup
  • Vegetable oil - 0.5 cups

Wash cabbage, clean from the top leaves. Chop and put in a deep bowl. So that the cabbage remains crispy, chop it not too finely.

Peel the carrots. Cut it with a knife into thin blocks (grated for Korean cabbage). Carrots add to taste 1-3 pieces.

Pour water into a saucepan, add salt, sugar and pour in vegetable oil.All put on fire.

The proportions of salt, sugar and vinegar, if desired, and taste can be changed. We are waiting for the marinade to boil, and the sugar and salt will dissolve.

Add vinegar, (bay leaf and allspice, if desired) Remove from heat and let cool slightly.

Cabbage with carrots mix and add cranberries, one handful for one kilogram of cabbage. Pour the cabbage with marinade and put under press for two days. Snack of pickled cabbage with cranberries ready.

Marinated cabbage with beets per day

Such cabbage is cooked very quickly and easily in 24 hours. It attracts with its beautiful and bright color. It is not recommended to keep such cabbage for a long time.

  • white cabbage - 2 kg
  • beets - 250 gr
  • garlic —4–5 cloves

  • water - 1 liter
  • peppercorns - 5 pieces
  • bay leaf - 1 piece
  • sugar - 3 tbsp. spoons
  • salt - 3 tbsp. spoons
  • apple cider vinegar 6% - 150 ml (or 9% - 100 ml, or an incomplete teaspoon of essence)

Cabbage to clear from the top leaves and cut it into pieces.

Wash beets, peel and rub on a coarse grater. Peel and chop the garlic.

For the hot marinade, I pour water into the pan, pour sugar, salt, put pepper and bay leaves, send the pan to the fire, bring it to a boil, then cook for 10 minutes. I remove the pan from the heat, pour in the vinegar, mix it.

Pour water into a saucepan, add salt, sugar, peppercorns and bay leaf. Put everything on fire, bring to a boil and cook for 10 minutes. Then remove the marinade from the heat, pour in the vinegar and mix.

Cooking a jar, put it in layers of cabbage, garlic, beets. Fill with hot marinade and leave the cabbage for a day to marinate at room temperature. Store ready pickled cabbage with beets in the fridge.

Cabbage marinated for the winter recipes are very tasty

Cabbage contains a lot of vitamins, such as, potassium, calcium, phosphorus, sulfur, vitamins U, P, K. But most of all cabbage is rich in vitamin C. In the summer-autumn period, getting fresh cabbage rich in vitamins is not so difficult than in the winter.

In the article we will talk about how to stock up this valuable product for the winter by yourself and how to pickle cabbage for the winter.

The marinating process does not take away most of the beneficial vitamins from vegetables, due to the minimal heat treatment. In addition, pickled cabbage contains less acid than fermented.

With a positive effect on the absorption of this product.

Consider several options for harvesting cabbage for the winter.

The required composition of ingredients:

  • cabbage - 1 kilogram,
  • water - 1 l.,
  • acetic acid (70% solution) - 2 tsp.
  • salt - 2 tbsp. spoons
  • sugar - 2 tbsp. spoons
  • vegetable oil - 1 tbsp. spoon.
  1. Prepare the vegetable: free from spoiled leaves, wash well, dry and cut into slices (choose the size of the pieces themselves so that it is convenient to put them tightly in the cooked dishes).
  2. Laying in the bank.
  3. Cooking marinade: pour water into a saucepan, add salt and granulated sugar. After boiling pouring vinegar, oil. Everything needs to be mixed well, so that the oil spreads well over the entire container, set to minimum heat and cook for 3-5 minutes.
  4. Pour the marinade in the jar with our preparations, tightly cork the lids and leave for 3 days in the room to cool and marinate.
  5. After this time, our billet can be placed in a cool room (cellar, pantry, refrigerator).

This recipe is good because it takes very little time from start to full cooking, so pickled cabbage can be savored on the same day. This option is very good for late autumn harvesting, or in the event of an instant desire to try marinades.


  • young cabbages - 2 kilograms,
  • Table salt - 2 tablespoons,
  • granulated sugar - 3 tablespoons,
  • acetic acid (9% solution) - 100 milliliters,
  • 7 cloves of garlic,
  • black pepper peas - 7 peas,
  • bay leaf - 4-5 leaves,
  • carrot - 2 pieces,
  • water - 1 l,
  • vegetable oil - 150 ml.
  1. Vegetables well washed, dried, if necessary, remove spoiled leaves.
  2. Grate carrots on a coarse grater.
  3. In a saucepan, pour the water with the addition of bay leaf, pepper and salt. Next add sugar and bring to a boil. Cook over low heat until the salt and sugar dissolve (5-7 minutes).
  4. At the last stage, add acetic acid. Then mix the marinade and remove the pan from the stove. Brine to cool.
  5. Cabbage mix together with carrots. Next, add garlic, passed through the garlic press (if it is not at hand, you can also wipe through a small grater).
  6. All vegetables lay well in a jar, pour a warm pickle to them. Close the lid tightly and leave in the room for 3 hours. And now our product is ready.
  7. Store in ready-mixed refrigerated brine.

For lovers of products with peppercorn, you can use the following recipe. Marinated product gets a sharp taste and is well suited for a side dish for main courses, and for lovers of spicy food and for a snack.

Ingredients Required:

  • cabbage - 2.5 kilograms,
  • garlic - 3 not very large heads,
  • carrots - 5 pcs. medium size,
  • 1 liter of water.
  • 250 grams of water
  • salt - 2 tablespoons,
  • sugar - 1 tbsp;
  • ground hot pepper - 2 tbsp.
  • Vinegar 70% - 1 tbsp.,
  • sunflower oil - 1 tbsp.
  1. Washed cabbage cut into pieces and put in enamel basin.
  2. Grate carrots on a coarse grater.
  3. Grind the garlic.
  4. All vegetables mix.
  5. The remaining ingredients for the marinade mix and add to cooked vegetables.
  6. In a saucepan, boil 1 liter of water and pour the cooked food into the pelvis. All products mix well, then leave to infuse for 3 days.
  7. Finished spicy cabbage can be shifted to jars or containers. Keep refrigerated. If there is not enough space in the refrigerator, and there is a risk in the room to spoil the product, then you can use the simple freezing method. Fold in plastic bags and send in the freezer. It is undesirable to freeze the whole preparation, because the thawed product is better suited for borscht, cabbage soup, and various soups.

The cabbage prepared for the winter according to this recipe is crisp and snow-white, just as it was cut from the bed.

Such blanks can be stored any winter.

Also, this recipe will allow to diversify the classic blanks for the winter and will surprise both guests and their households with a delicate taste.

The three-liter jar will need the following products:

  • 1 kg. fresh white cabbage,
  • 4 medium sized carrots,
  • 3 tbsp. l salt,
  • 3 tbsp. spoons of sugar
  • 3 bay leaves,
  • black pepper in a pot - 6-8 peas,
  • 3 aspirin tablets
  • 1 liter of water.
  1. Washed and dried cabbage shred. Carrot rubs on a coarse grater, or cut into strips. Everything is mixed up.
  2. Put 1 spoon of sugar and salt on the bottom of the jar, put 1 tablet of aspirin (acetylsalicylic acid), bay leaf, pepper on top.
  3. Apply chopped products in dense layers. The first layer - seasoning, already put. Then add the cabbage with carrots, until the middle of the container.
  4. Repeat seasoning layer. And put vegetables back on.
  5. Boil the water and pour half into the jar.
  6. Then we continue to spread the cabbage. When the jar is filled to the neck, add salt, granulated sugar and aspirin as a last layer. Top with the remaining pepper and spiced sheets. Pour all boiling water. Cover tightly with lid.
  7. Banks cover with a thick towel (or other warm cloth). After complete cooling of the ready jars clean in cool.

This recipe is well suited for this sort of color (or broccoli), scald in brine, inflorescences absorb spices, while remaining crisp and snow-white, after the marinade in vinegar.

If you use young, not very big heads, then neat inflorescences will look very original on the table with any dish.
Harvest can be in one-liter, and in other banks.

The following calculations are suitable for a three-liter jar.

It will take:

  • young cauliflower - 1 big head,
  • black pepper peas - 4 pieces,
  • 4 studs
  • 4-5 pieces of bay leaf,
  • one bunch of parsley,
  • water - one liter,
  • 2 tablespoons of salt,
  • 3 tablespoons of sugar,
  • 1 tsp. Acetic acid,
  • 10-15 grams. citric acid.
  1. Wash vegetables well under a tap and break them into flowers.
  2. Pour water into a saucepan and pour salt, sugar, citric acid there. And also add a clove and bay leaf, then prepared inflorescences and bring everything to a boil. Make the fire smaller and boil for 5-7 minutes.
  3. Then each inflorescence separately needs to be pulled out and cooled, and the brine to boil for another 5 minutes.
  4. Cooking banks. If the blanks are planned to be stored for a long time, then it is better to sterilize the jars (we put a colander on the pot of water and turn over the jars on it as soon as the bottom of the jar warms up so that you cannot touch it - the jar is ready; liters 30 minutes). For quick consumption of the product can not be sterilized.
  5. At the bottom of the banks lay pepper, folded inflorescences. Pour all this with our pickle (so that the bank does not crack, the hot pickle is better to pour, not touching its walls, but straight into the middle).
  6. Before you roll the lids, add vinegar. Just top it down gently with a spoon. Banks turn and leave to cool.
  7. Delicious cauliflower for the winter is fully prepared. After a week of her insisting, you can taste it, if you could not resist until winter.

In addition to the main vegetable - cabbage, blanks can be diversified and other additives. Bulgarian pepper, mushrooms, large pieces of carrot (you can also experiment with whole fruits), apples, etc. Such preparations look like a salad, they can be used as a separate dish.

Marinated cabbage with instant pepper

Vegetables for this recipe is better to cut smaller, i.e. shred cabbage, and pepper cut into half rings. Also, pepper can be cut lengthwise into straws.

Everything is prepared very quickly (from 2 to 3 hours), but it tastes spicy and crispy.

It is also suitable as a snack, salad, or as a side dish for main dishes.

Quick pickled cabbage: benefit and harm, step-by-step recipe in a jar, tips

Everyone knows that vegetables are very healthy food, but in winter it becomes more difficult to diversify the menu, because they not only get more expensive, but often lose their taste.

Vegetable pieces, for example, pickled cabbage, which cooks faster than sauer, and has a more piquant taste, will help to grab a piece of summer into winter.

Not only tasty, but also healthy

Pickled cabbage has a pleasant sour taste, a little spicy, it refreshes and invigorates, its crispy, juicy texture will not leave you indifferent. In addition to taste, its worth noting:

  • Low fat content makes it possible to use it in the diet.
  • Improving the work of the nervous system, increasing stress resistance.
  • Acceleration of metabolism, conversion of fats and carbohydrates into energy.
  • When pickling vegetables preserve vitamins, micro and macronutrients.
  • It promotes immunity.
  • Cleans the intestines due to its high fiber content.

Which is better to take cabbage

White cabbage is deliciously marinated, but not all varieties retain their original qualities after pickling.

In order not to be disappointed in taste, when choosing, pay attention to the appearance: the vegetable that has white dense leaves with a sweet taste in the cut is suitable.

The most suitable varieties:

  • Glory,
  • Belarusian,
  • Present,
  • Gribovskaya,
  • Anniversary,
  • Kashirskaya
  • Amager,
  • Saburovka,
  • Dobrovodskaya and others.

Important!Cabbage should not be frost-bitten, cracked, loose, sick, unripe, dirty, with thin leaves and weigh less than 0.7 kg.


For marinating need such kitchen utensils:

  • cutting board,
  • knife or shredder,
  • big bowl
  • grater,
  • pan,
  • spoon,
  • beaker,
  • ladle or mug,
  • glass jars
  • nylon covers.

To facilitate the work can food processor.


To get a quality product, you must follow the technology of preparation:

  1. From the cabbage, pick some leaves, chop and fall asleep in a bowl.
  2. Scrape carrots, grind on a large grater or using an electric vegetable cutter. Pour into a bowl over cabbage.
  3. Pour the water into the metal container, put on the stove and boil.
  4. Add pepper, bay leaf, sugar, salt, stir.
  5. Add vinegar, turn off the heat.
  6. Pour hot pouring to the vegetables, stir gently so that the carrots are evenly distributed.
  7. Put the vegetables in the jar, without tamping. Make sure the marinade is on top of the vegetables.
  8. Cover with a lid, transfer to a refrigerator or cellar. The next day the snack is ready to eat.

: how to pickle cabbage

Delicious marinated cabbage for the winter in the bank

We begin with the simplest and classic way. It turns out so crispy with a sweet and sour taste. Salt and sugar, in fact, you can put according to your own taste.

When I was given this recipe for the first time, it was also indicated to put 2 acetyl tablets. But I do not put them, because I believe that aspirin does not bring any benefit in blanks. This is just my personal opinion. You can put if you want.

Ingredients for 3 liter jar:

  • Cabbage - 1.5 kg
  • Carrots - 400 gr
  • Salt - 1.5 tablespoons
  • Sugar - 2 tablespoons
  • Acetic Essence - 10 ml (dessert spoon)
  • Hot boiling water


1. Chop the cabbage, and grate the carrots on a coarse grater (you can use nozzles for Korean carrots). Fold the vegetables into a convenient deep dish and mix evenly.

2. Then transfer everything to the prepared sterilized jar. Top with salt, sugar and add vinegar essence. Make a puncture in the middle with a knife, like a hole. And slowly pour hot boiling water into this hole. Water should cover everything to the top.

To make boiling water easier to sink to the bottom, pierce with a knife in different places so that the free space is filled with water.

3. Next, roll up the cover and turn it over. Cover with a blanket and leave it for 2-3 days, then store it in your vault. Store at room temperature and in a cool place.

And in the winter you will discover and enjoy wonderful crispy pickled cabbage. It is suitable for salads, and for borscht.

The recipe for crisp cabbage for the winter fast in 3 liter jars

For those who do not have enough patience for a long wait for the readiness of blanks, I give this recipe of fast cooking. This cabbage can already be eaten in a day, and you can leave it stored until cold.


  • Cabbage - 2 kg
  • Carrots - 400 gr
  • Garlic - 4 cloves
  • Water - 0.5 l
  • Peas - 10 pcs
  • Bay leaf - 3 pieces
  • Salt - 2 tablespoons with a slide
  • Sugar - 3 tablespoons with a slide
  • Vinegar 9% - 125 ml
  • Refined vegetable oil - 125 ml


1. Chop the cabbage, rub the carrots on a coarse grater, and chop the garlic into several pieces. And put all in a deep bowl and mix evenly.

2. Pour water into a saucepan and bring to a boil. Then add the peppercorns, bay leaf, salt, sugar and vegetable oil. Put on the fire and, when boiling, leave for another 5 minutes. At the very end, add vinegar and turn off.

3. Cut the vegetables very tightly in a 3 liter jar, tamp them with your hands. And then pour hot marinade.

4. Close the capron lid tightly. Turn the jar a little so that the marinade is sold inside. Leave for 12 hours at room temperature, and then you can put away the jar in storage or eat immediately.

Georgian pickled cabbage with beets for the winter

Try to prepare and for this recipe, with beets and large pieces. This recipe is also called "in Georgian." Here the vegetables are so selected that the aroma is obtained simply unique - spicy-sour-sweet. For lovers of savory tastes, most will be.


  • Cabbage - 4 kg
  • Beets - 1 kg
  • Chilli pepper - 2 pcs
  • Garlic - 1 head (large)
  • Black pepper peas - 1 tablespoon no slides
  • Dill umbrellas (you can take dried) - 4-5 umbrellas per jar
  • Salt - 8 tablespoons
  • Sugar - 8 tablespoons
  • Bay leaf - 16 pieces
  • Vinegar 9% - 120 ml
  • Water - 5 liters


1. Cut the cabbage into large pieces. Peel the beets and cut into thin slices of arbitrary shape. Cut the garlic in half. Hot pepper cut into small pieces.

2. Place the first layer of beets in sterilized jars, then pieces of white beet, slightly tamping. Next, put 3 pieces of bay leaf, a few peas of pepper, three cloves of chopped garlic. Place 2 umbrellas of dill and 1/4 of the chopped hot pepper.

3. Next, repeat the stacking layers. Fill all the cans to the very top, but don't let the vegetables look out.

4. Now we will deal with marinade. Pour water into a saucepan and bring to a boil. Add sugar, salt and vinegar. Mix thoroughly until sugar and salt are completely dissolved, then turn it off. Then pour into the jars to the top. Cover with lids.

4. Next, put the jars in the pot, pour water over the hanger and put on fire for sterilization. Bring to a boil and simmer for 15 minutes. Then roll up tightly.

At the bottom of the pan, place some cotton napkin or towel so that the banks do not burst.

5. Then the banks turn over and cover with a blanket. Leave it until cool. Then put the jars in a cool place and in a week our preparations will be ready for use. They can already be eaten or leave until winter.

The best recipe for crispy marinated cabbage with vegetables like a salad

Oh, my friends, this is such a terrific salad. Be sure to try this method. Unlike the previous recipe, there is an emphasis on the sweet side.


  • Cabbage - 5 kg
  • Sweet pepper - 1 kg
  • Carrots - 1 kg
  • Onions - 1 kg
  • Vegetable oil - 0.5 l
  • Vinegar 9% - 250 ml
  • Salt - 4 tablespoons
  • Sugar - 1.5 cups


1. First you need to prepare all the vegetables. Cabbage finely shred. Cut onions into small cubes. Grate carrots. And sweet pepper, clean from seeds and cut into small pieces.

2. Put all the vegetables in a deep bowl. Add salt, sugar, vegetable oil and vinegar. Mix everything evenly.

3. Then vegetables tightly tamp in 3 liter jars. From the proposed amount of ingredients, two filled cans are obtained and a little more for salad.

4. Put them in the open in the fridge for two days to ferment. Then cover and store in a cool place until winter.

Early pickled cabbage in jars - a delicious recipe

Cabbage of early varieties, as a rule, more tender and not very dense. But for marinating, it may also be suitable. Heads of her not very large. The main thing when choosing, see that she had no damage.


  • Young cabbage - 200 gr
  • Carrots - 1 pc
  • Peas - 4 pcs
  • Bay leaf - 1-2 pieces
  • Carnation - 2 pieces
  • Sugar - 1 tablespoon
  • Salt - 1 tablespoon


1. Finely chop the white. Grate carrots on a coarse grater. Stir, fold tightly vegetables in a sterilized jar and tamp.

2. Pour hot boiled water into the jar of vegetables. Leave it for 15 minutes. Then drain and put the marinade to boil again.

The second time, pour it into the jar and leave for 15 minutes. Drain again into the pan. Add salt, sugar, peppercorns, cloves and bay leaf.Put on the fire and bring to a boil.

3. Pour the cabbage in the jar with the marinade. Cover tightly with a lid, turn it over and wrap it with a blanket. Leave it to cool completely and then store for storage until winter. It can be stored both at room temperature and in a cool place.

The subtleties of cooking sauerkraut.

  • Sauerkraut should be late and medium late varieties. The early cabbage is not suitable, as it has loose cabbages and leaves that are very green-colored, moreover, they are poorer in sugar, therefore the fermentation processes are much worse.
  • If you decide to sauer the cabbage with carrots, then you need to take carrots in the amount of 3% by weight of cabbage (300 g of carrots per 10 kg of cabbage). But again, there are different recipes, but more so.
  • The fermentation salt is consumed by the usual large, not iodized!
  • The amount of salt is 2-2.5% by weight of cabbage (200-250 g of salt per 10 kg of cabbage).
  • For greater utility, you can use coarse sea salt, but also not iodized.
  • For sauerkraut, you can use a variety of additives: apples, cranberries, cranberries, cumin, beetroot, bay leaf. These additives are put to taste.
  • Before fermenting the heads of cabbages, they remove the dirty and green leaves, get rid of rotten and frozen parts, cut off the stalk.
  • Cabbage is laid in layers. To do this, pour the cabbage with a layer of 10-15 cm and tightly ram. Then again pour a layer of cabbage and rammed again, and so on until the end.
  • If you sour cabbage in a large container, put inside the cabbage mass a small whole head. In winter, you will have very tasty cabbage rolls from sauerkraut leaves.
  • The best temperature for fermentation is room temperature.
  • The first sign of proper fermentation is bubbles and foam on the brine surface. Foam should be removed.
  • And now - the most important stage, skipping that, you can spoil your cabbage. To get rid of gases with an unpleasant smell, cabbage should be pierced with a wooden stick in several places to the very bottom. This should be done every 1-2 days.
  • After the cabbage has settled, the load must be removed, remove the top leaves and a layer of brown cabbage. Wash the mug with hot soda solution, wash the napkin in water, and then in saline. Squeeze the napkin and cover the surface of the cabbage, put a circle and a load of less weight. The magnitude of the oppression must be such that the brine protrudes to the edge of the circle.
  • If the brine does not appear, then you need to increase the pressure or pour brine.
  • Store sauerkraut should be at a temperature of 0 - 5 ºС.
  • Properly fermented cabbage has an amber-yellow color, has a pleasant smell and sour taste.
  • In general, you should know one rule. If you sour cabbage through natural fermentation, it is better not to take a sample for the first 3 to 4 days. If the vegetable contains nitrates, then during this time, they turn into more harmful compounds for the body, they are called nitrites.
    Then the process of decay begins, and it ends only on the 7th - 8th day. Therefore, there are recommendations, subject to which, the cabbage can begin to eat no earlier than 10 days after the ferment.

Sauerkraut classic recipe.


  • Cabbage - 10 kg,
  • Carrots - 200 gr,
  • Salt - 200 gr,
  • Sugar - 50 gr.

Shred cabbage, either with a knife or shredder. Who is more comfortable, but it is necessary that the resulting straw was the same in thickness and long in appearance.

Sliced ​​vegetable folding into the basin. For convenience of preparation, you can divide the components into equal parts. Because it will be difficult to cut and place 10 kilograms of cabbage right away.

Grate carrots on a coarse grater.

Then you need to slightly rub the cabbage with salt and sugar. But this procedure can not be carried out if the cabbage is already very juicy. This is done at will, who likes more.

Broken cabbage more crispy is obtained.

Then combine the vegetables and mix again.

Prepare a large pot or tub, or keg and lay cabbage leaves on the bottom, then mixed vegetables in layers. Each layer should be very tightly tamped. This can be done with the help of cams or wooden pulp.

When all the vegetable mass is over, the top should be covered with clean gauze. Put a wooden circle of the appropriate size on top, or a large flat plate. Then put the oppression.

It can be a clean stone or 3 liter jar of water.

Leave the container with the billet at room temperature for 2 - 3 days, every day two or three times piercing the contents with a wooden stick to the bottom. In this way we will release the gases, and the cabbage spirit that has accumulated inside.

Every time for this we remove the oppression and gauze. Gauze every other day, rinse in warm water.

After 3 days, the fermentation process should stop and this will be a signal that it is time to take the workpiece to a colder room. According to the rules, cabbage must be kept for another two or three weeks at a temperature of 16 - 18 degrees, and only after that it should be cleaned in the cold. During this period, one or two times a day pierce the contents with a stick.

But, sometimes, this rule is violated, and the cold cabbage endure earlier.

There are many recipes, and therefore the degree of leaven is different for all of them.

Sauerkraut in 3 liter jars.

This recipe is almost the same as the classic, only we will ferment immediately in the bank. If you need more cans, then increase the proportions of the ingredients.

In addition, do not forget about the tips written above, we will not repeat, the principle is the same everywhere.


  • Cabbage - 2 kg,
  • Carrots average - 1 pc.
  • Salt - 1 tbsp. l with a slide,
  • Sugar - 1 tsp.

Cabbage and carrots are shredded and put in a deep bowl.

In a glass, mix salt and sugar, we will gradually add them to the cabbage.

In this recipe, we’ll stir the cabbage and rub it with our hands as if kneading dough. Cabbage should highlight the juice.

In a 3-liter jar, we gradually tamp down the cabbage and pour each layer of salt with sugar. Fill the jar to the top.

Close the jar with a plastic lid, put a saucer or bowl under the bottom. Cabbage leavened for 3 days at room temperature. Do not forget 1 - 2 times a day to pierce the cabbage with a wooden or plastic stick.

To brine constantly covered cabbage, need a load on top. To do this, put a plastic lid inside the jar and hoist a 0.5 liter bottle of water onto it.

After that, put the finished cabbage in the refrigerator. But it is desirable to use it after a week at least.

It will also be possible to “shoot” the covers (as I did), this means the fermentation process has not yet been completed, it was removed early. But do not worry, this is normal.

Delicious sauerkraut with apples and peppers.

This recipe is a bit more complicated, with the addition of various ingredients. Cabbage turns out just delicious, cook and see for yourself. This is what we usually serve guests on the holiday table, it looks and tastes just amazing.

We will need:

  • Cabbage - 2 kg,
  • Carrots average - 1 pc.
  • Apples (best Antonovka) - 4-5 pieces,
  • Bulgarian pepper - 1 - 2 pieces,
  • Parsley and dill
  • Garlic - 2 cloves,
  • Coriander is a pinch,
  • Black peppercorns to taste
  • Water - 1 l,
  • Salt - 4 tsp.,
  • Sugar - 1 tsp.

Here the ingredients at least for a small portion. We always prepare a lot of such cabbage, and we increase the proportions of the ingredients 3 times.

Shred cabbage, grate carrots on a coarse grater, cut the Bulgarian pepper into strips, cut the apples into 4 parts and remove the seeds.

In a large container, such as a bucket, the ingredients are laid in layers. A layer of cabbage will go to the bottom, sprinkle with sweet pepper on top and lay out a layer of apples.

Again lay out a layer of cabbage, carrots on top, then chopped parsley and dill. Then lay out chopped garlic.

We repeat these layers again - cabbage, pepper, apples.Cabbage, carrots, greens, garlic.

Cooking hot pickle. The recipe is given for 1 liter of water, you may need more water. Bring water to a boil and salt, add coriander and bell pepper to taste. Brine pour cabbage. We pierce cabbage in several places with a wooden stick. Leave the cabbage for 3 days to boil at room temperature.

After 3-4 days, we put the cabbage into clean jars and put them in the fridge. Delicious cabbage is ready.

Sauerkraut with horseradish and pepper

Now let's do it sharper. Hearty and spicy cabbage is instantly eaten at a large feast. Ideal as a snack for a male company.

We will need:

  • White cabbage - 1.8 kg,
  • Bulgarian pepper - 0.4 kg
  • Carrots - 4 pieces,
  • Horseradish root - 60 g,
  • Garlic - 7 cloves,
  • Water - 1 l,
  • Sugar - 110 g,
  • Salt - 1.5 tablespoons,
  • Vinegar 9% - 100 g,
  • Vegetable oil - 100 g,
  • Black pepper - 4 peas.

To prepare the marinade in cool water, throw salt, sugar, pepper, make loose and bring the liquid to a boil. Add a bite, remove the liquid from the plate.

Remove the head from the outer leaves, removing the stalk, and chop it up into strips.

Rinse the pepper in cool water, free from seeds, chop into small straws.

Rinse carrots, peel and grate.

Horseradish wash thoroughly, skip in a blender to a mushy mass.

Garlic free from husk, cut into small squares.

All vegetables stir and put in a glass container. Tamp with a wooden mortar, pour warm marinade.

Cover the container with a lid, put it in a dark place. Cabbage will be cooked in 4-5 days.

Georgian Sauerkraut (video).

I also like this recipe very much, a savory and sharp taste. Everything is right in the spirit of Georgian cuisine, I love it. It is also very useful, because in beets there are also a lot of vitamins needed in winter.

For starters, especially for holidays.

For one big head of cabbage you will need: 4 heads of garlic, 6 pieces of medium beets, red dried pepper, Brine: for 1 liter of water - 1 st.lozh. coarse salt with a hill. Well, the rest of the video.

On this we have everything, leave comments below, offer your options for the ferment of cabbage for the winter.

Join us on Odnoklassniki and see you in new releases, bye everyone.

Instant sauerkraut. It turns out crisp and juicy

Most sauerkraut lovers love it for juiciness and crunch. The dish for this recipe turns out just like that. We will be able to boil it in a brineless way and for this we need only three ingredients. This is a traditional way loved by all.

Step-by-step recipe description:

1. Clean the carrot and rub it on a coarse grater.

2. Cabbage cleaned from the first sluggish leaves and solid core.

3. Sprinkle with salt and add carrot. Mix.

The main secret of crispy cabbage is that you can't mix it much. A strong spin deforms the pieces and they become softer. This method is good for more gentle salad. It also turns out tasty, but less crispy.

4. After a long and thorough mixing, the vegetables themselves will begin to give the juice. Once this happens, you can move on to a new phase.

5. Put some cabbage leaves on the bottom of the pan. Top layers lay out a snack, each time slightly crushing her fist. You may notice that the juice is getting bigger and it is very good.

6. Press the saucer on top and set up the oppression. This can be a can of water, for example. Leave in a dark place at room temperature for 3 days. At any opportunity, the salad should be deeply pierced in several places. Thus, you will provide the necessary output of carbon dioxide, which is formed as a result of pickling.

Watch the contents of the pan, if the brine dimmed ahead of schedule, the workpiece can already be transferred to the banks.

7Put the cabbage in sterile jars and store in a refrigerator or cold cellar. Due to natural fermentation, they can be stored all winter without vinegar and other preservatives, subject to compliance with all rules and low storage temperatures.

Crispy salted cabbage in a jar - a simple recipe

Salad according to this recipe can be prepared all year round. Even in winter, getting cabbage forks and a couple of carrots, you can cook it in two accounts. If you do not have the ability to store the whole crop, stock them in the form of this wonderful snack for the winter.

Delicious pickled cabbage in a jar (crunches like snow)

What could be more beautiful to try crisp and snow-white, like snow sauerkraut? Probably just the same salad, only delicious pink color. I suggest you prepare 2 of these options at once and save them for the winter. Such yummy will help you out at any holiday and serve as a worthy treat for dear guests.

Crispy cabbage in brine with vinegar (recipe for winter)

Want more crunch and flavor? Salt the cabbage salad with peppers. We will prepare this vitamin mix in an oil-based marinade using vinegar. It will add sourness and zest. Try it, because it turns out very tasty.

Quick salting crispy cabbage. Cooking secrets

Sauerkraut is an affordable and favorite dish. It is easy to prepare and, if you stick to the main secrets of its preparation, it will come out just perfect. These rules are simple and easy to remember. But you, nevertheless, save this article in your social networks, so that, if necessary, she was there. So, let's begin.

1. Salting time. Even our great-grandmothers adhered to special beliefs in the preparation of this snack. For example, it is better to pickle cabbage on a “male” day of the week (Monday, Tuesday, Thursday). I do not know how true this is, but I try not to deviate from the usual tradition. In addition, according to our ancestors, it is better to prepare the salad for the winter 5-6 days after the new moon. So it turns crunchy and stays fresh for a long time. A diminishing moon, or a full moon, can lead to rapid softening or oxidation.

2. Storage temperature. The optimum temperature for this dish is from 0 to +5 degrees Celsius. That is why some housewives who do not have their own cellar do not dare to make her drink for the winter. But I have a small life hack on this topic. After souring the cabbage can be decomposed into plastic bags in small portions and stored right on the balcony all winter. After all, it is well tolerated frost. And as needed, you can get a bag, defrost and plant a salad. True, the frozen dish loses the crunch.

3. Choice of vegetables. Cabbage for this is better to take late varieties, elastic, light green. The bright color of the cabbage speaks about its immaturity and the snack may turn out to be insufficiently juicy and crispy. With carrots do not overdo it, because it softens the cabbage. On a head of 2 kg is enough one small carrot.

4. Crockery for fermentation. Ideal for the ferment of such a salad - wooden barrels or rollers. Now not everyone has such a container, so we increasingly began to use glass jars, pots and plastic containers. If you use a pan, then it must be enameled. Metallic coating will ruin the entire workpiece.

5. And most importantly, if you want to get exactly the crispy salad, then you need to mix it without squeezing. Any deformation of the pieces leads to their softness. If, on the contrary, you are planning a more delicate snack, with a large amount of pickle, then thoroughly process it.

As you already understood, it is easy to ferment delicious cabbage and keep it for the winter. So, stock up on your favorite snack and enjoy it all year round. I wish you success in all your endeavors! See you soon!

Marinated cabbage in the pot for the winter - very tasty

The recipe is designed for young white cabbage. Just when you are just starting to harvest, you can already pickle a couple of jars of chili peppers. It will be moderately sharp, snack will be crispy and incredibly tasty.

List of vegetables and spices:

  • White cabbage - 250 g
  • Carrots - 1 pc
  • White pepper - 1 pc
  • Chilli - 15 g
  • Vegetable oil - 3 tbsp. spoons
  • Vinegar 9% - 1 tbsp. spoon
  • Sugar - 2 tsp
  • Salt - to taste
  • Black pepper - pinch

Stages of cooking:

Chop the head of cabbage, you can do it with a knife or a special shredder. Then slightly remember her hands, it needs to make it juicier.

Add carrots to the cabbage to the cabbage, peel them and pass through the grater, best of all with small holes.

Next, cut the white pepper into strips and chili peppers into small rings. Transfer to a common bowl of vegetables.

Add sugar, salt, black pepper to vegetables. Then vegetable oil, vinegar. All you need to mix well and how to wash your hands so that the juice is separated from the vegetables.

Then, fill a clean can, specially prepared for harvesting. Cover it with a lid and send it in the fridge for a day.

Pickled cabbage can already be served on the table at the end of the day as a snack to the main dishes. And if you want to save this billet for the winter, then lay it in sterilized jars and roll it with boiled lids.

Good luck in your preparation and have a good day!

Cooking early cabbage in jars in brine under iron lids

Fragrant, juicy, crispy cabbage according to the most successful in my opinion recipe from a variety of existing ones. Cope with absolutely any hostess, the main thing to start. The cooking process is simplified by brine, there is no need to build oppression.

List of vegetables and spices:

  • White cabbage - 2 kg
  • Carrots - 2-3 pieces
  • Bay leaf - 3-4 pieces
  • Sweet peppers - 5-6 pieces
  • Water - 1.5 L
  • Salt - 2 tbsp. spoons
  • Sugar - 2 tbsp. spoons
  • Cranberry berries - optional

Stages of cooking:

First, prepare the brine, fill the pot with water, which then send to the stove. After boiling, add salt, sugar, stir until dissolved.

Chop cabbage finely in the way that you want, remember with your hands a little.

Carrots should be peeled, rinsed under running water, and then grind in a convenient way for you, grated or using a knife.

Mix together chopped carrots and cabbage in one deep bowl.

In a carefully washed jars, spread out the vegetable mixture, shifting layer after layer of peppercorns with bay leaves. Tamper cabbage to the maximum tight.

Pour the brine from the bowl into the jars, which you put in the container, so that the flowing liquid from the jars does not overflow. Cover them with a thin cloth or gauze, leave for a few days, about a week. During these days, you need to periodically poke cabbage and pour the pickle back into the jar, which will flow out.

Cabbage should be completely covered with pickle, do not allow the top layer to dry.

Then the appetizer is quite suitable for food. For winter storage jars are best rolled up and put them in a cool pantry.

Cook with love, eat with pleasure!

Korean cabbage - the best recipe for winter

A spicy and flavorful snack will be in place on any table. Cabbage is a very useful vegetable and quite versatile, you can cook countless dishes from it. I offer a simple recipe that does not require you to special knowledge.

List of vegetables and spices:

  • White cabbage - 1-1,5 kg
  • Ground black pepper, fragrant - to taste
  • Dill seeds - 1 tsp
  • Coriander seeds - 1 teaspoon
  • Garlic - 3 cloves
  • Vinegar - 30 ml
  • Sugar - 1 tbsp. spoon
  • Salt - 1 tbsp. spoon
  • Vegetable oil - 30 g
  • Water - 1 l
  • Cranberry - to taste

Stages of cooking:

Cabbage must be chopped into thin straws. If you have a food processor, it will simplify this task. Put the chopped vegetable in a deep pan.

In another saucepan, mix the coriander and dill seeds, salt, and sugar, chopped garlic. Pour in vegetable oil, water, then mix thoroughly and put the pan on the stove. Bring the marinade to a boil, then remove from heat.

Next, pour the hot marinade into a saucepan with cabbage, add vinegar and some cranberries, mix. Cover the bowl with a plate so that the cabbage does not float and the whole is completely covered with marinade. Also, the pan can be covered with a lid. Leave it at room temperature for a day to marinate.

After a day with a snack, fill the clean, sterilized jars, close tightly with the lids, you can even roll them up.

Keep in a cool place.

Serve a snack with chopped greens, eat with pleasure and treat your friends!

Instant cabbage - a recipe for a 3-liter jar

A great option for snacks boiled potatoes. Spicy cabbage will be beautiful to your taste. It can also be used to make salads or hot dishes.

List of vegetables and spices:

  • White cabbage - 2.5 kg
  • 3-4 carrots
  • Garlic - 4 cloves
  • Salt - 2 tbsp. spoons
  • Sugar - glass
  • Vinegar 9% - 1/2 cup
  • Vegetable oil - 1/2 cup

Stages of cooking:

Head out the top leaves, if necessary. Then chop it on a special grater or using a kitchen combine knife.

Pre-peeled carrots chop through a grater with large holes.

Combine the vegetables together, mix your hands as if squeezing the cabbage with the carrot.

Clean the chives, finely chop, you can do it through the garlic press. Add to cabbage with carrots, mix.

Bring water to a boil in a saucepan, add spices: sugar, salt. Pour in vegetable oil, vinegar.

Pour the cabbage with marinade, vegetables should be completely covered with marinade.

Cover the container with a lid, leave it in this condition for a day or so. In the process, the contents of the container must be mixed.

After the time expires, fill in a quick snack with a prepared clean can.

Good appetite!

Spicy cabbage recipe in large chunks

A very successful recipe, which is transmitted in our family from generation to generation. Spicy cabbage like even true gourmets. This appetizer can decorate your holiday table, a great dish for strong men's drinks.

List of vegetables and spices:

  • White cabbage - 4-6 pieces
  • Garlic - 30 cloves

For marinade on 1 jar:

  • Salt - 3 tbsp. spoons
  • Sugar - 2 tbsp. spoons
  • 2-3 peppers allspice
  • Bay leaf - 1 pc
  • Dill seeds - 1 tbsp. spoon
  • Vinegar - 3 tbsp. spoons
  • Water - 1.5 L

Stages of cooking:

Prepare the cabbage, it should be cut into large pieces so that they easily pass through the neck of the jar.

Peel the garlic, cut each clove into several pieces. It is not necessary to grind very finely.

Rinse the cans before laying the cabbage in them, sterilize over steam or in the oven. Then start filling the jars, stacking each piece as tightly as possible. At the same time, put a pot of water on the stove.

Add garlic to the cabbage-filled jars, cover with boiling water, cover with lids.

In a separate saucepan filled with water, combine the salt, sugar, stir, bring to a boil.

Drain the hot water from the cans, spread the spices on each jar, add vinegar, pour the marinade to the brim and roll up the lids.

Roll the rolled up jars upside down, and as they cool down, move them to the place where they will be stored.

Good luck in cooking and a great day to you!

Video recipe for delicious pickled cauliflower

A simple and affordable way to prepare a great snack for the winter.

Bon appetite!

Preparation of vegetable blanks takes time, which is sometimes not enough. A selection of recipes in this article prepared for fast cooking delicious crispy, juicy, and in addition, vitamin snacks.

Cook for yourself and your favorite healthy and tasty dishes. See you soon!

Pickled cabbage with beets and garlic

To feast on a crispy marinated snack with beets and garlic, you need:

  • cabbage - 2 kg,
  • garlic - 5 cloves,
  • beets - 300 g,
  • small carrots - 1 pc.

For the marinade:

  • water - 1 l,
  • peas - 6 peas,
  • bay leaf - 3 leaves,
  • salt - 2 tablespoons,
  • sugar - 6 tablespoons,
  • Vinegar 9% - 7.5 tablespoons,
  • vegetable oil - 7 tablespoons,
  • can of 3 l,
  • nylon cover.

You can still pickle tomatoes, watermelons, squash, melon and white mushrooms.

The sequence of actions looks like this:

  1. Cut some leaves from cabbage, divide it into 4 parts and carve a stalk.
  2. Each of the quarters crumble into slices 3-4 cm wide, then cut into small squares.
  3. From the beets, remove the rind, chop into thin strips 3-4 cm long.
  4. Scrape carrots, chop into thin slices 3-4 cm long.
  5. Peel and chop the garlic.
  6. Throw in the container, actively pressing: a layer of cabbage, part of the beet and carrot sticks, several plates of garlic, repeating the layers to the top in such a way that the beets and carrots cover everything.
  7. Cook the marinade - pour water into a saucepan, pour in pepper, bay leaf, salt, sugar, transfer to the stove, let it boil.
  8. Using a noodle picker, catch a bay leaf, add vinegar and 5 spoons of oil, pour the marinade into the container so that it covers the vegetables.
  9. Pour 2 large spoons of butter, put on the lid, transfer to a warm place, after 12 hours the snack will be ready.

: pickled cabbage with beets

Marinated cabbage with horseradish

Lovers of spicy dishes should be pleased with the recipe with horseradish, it requires:

  • cabbage - 2.5 kg,
  • carrots - 900 g,
  • horseradish root - 3 pcs.,
  • can 3-liter,
  • nylon cover.

For the marinade:

  • water - 1.1 l,
  • salt - 1 tablespoon with a hill,
  • sugar - 3 tablespoons of a hill,
  • black pepper peas - 10 peas,
  • bay leaf - 1 leaf,
  • Vinegar 70% - 2-3 tsp.

To marinate vegetables:

  1. Scrape carrots, grind on a large grater.
  2. With the cabbage, remove some upper leaves, crumble.
  3. Mix vegetables.
  4. With horseradish remove the top layer, chop in half.
  5. In a jar to compress horseradish, on top of the vegetables, actively pressing.
  6. Boil pouring: pour water into a saucepan, pour salt, sugar, pepper, bay leaf, transfer to the stove, after boiling add vinegar, turn off the stove.
  7. Pour the pot into the container in such a way that it covers the vegetables, put the lid on, transfer the jar to the refrigerator, after a day the snack will be ready.

Important!To marinade better distributed, you can pour them vegetables in a separate container, mix and fit in a jar.

Marinated cabbage with apples

Another version of a crispy snack can be prepared with the addition of apples, so prepare for this:

  • cabbage - 2 kg,
  • average carrot - 3,
  • apples of sweet varieties, better than green - 3 pcs.,
  • can 3-liter,
  • nylon cover.

For the marinade:

  • water - 1 l,
  • sugar - 5 tablespoons,
  • salt - 1 tablespoon,
  • black and allspice peas - 10 peas,
  • bay leaf - 1 leaf,
  • Vinegar 9% - 2.5 tablespoons,
  • vegetable oil - 0.5 cups.

To pickle a snack, you need to perform the following actions:

  1. With the cabbage, remove some upper leaves, crumble.
  2. Remove the skin from the apples, remove the seeds, and grate them on a large grater.
  3. Scrape carrots, grind on a large grater.
  4. All connect, put in tara.
  5. Boil pouring: in a skillet, mix all ingredients, except for vinegar and oil, transfer to the stove, when boil - add vinegar and vegetable oil.
  6. Drain the pot in the jar with a snack, put on the lid, transfer to the cold chamber. The next day you can eat.

: cabbage for winter with apples

Where it is better to store the billet

Any place where the temperature stays at 0 to 7 ° C can be used for storing the workpiece, it can be:

Although, judging by the reviews, this appetizer remains the same tasty after freezing, just then it is a little problematic to get it from the dishes in which it was marinated. AT In this case, it is recommended to pack the snack portions in bags or small cans.

Thanks to the marinade, this preparation can be stored for quite a long time (during the winter period), but you should not harvest it for the future, because in a year it will not be so tasty, and its color will not be too appetizing.

Who can not eat

Such a dish is contraindicated to eat:

  • during the exacerbation of gastrointestinal diseases,
  • in diseases of the pancreas, kidney,
  • with accumulation of excess gas in the intestines,
  • if you are allergic to certain ingredients,
  • with excessive accumulation of fluid in the tissues,
  • people with diabetes
  • in digestive disorders,
  • people with high acidity of gastric juice,
  • hypertensives
  • suffered a myocardial infarction.


We remove spoiled leaves from the head, cut forks in half, finely chop, do not forget to remove the stalk

Rinse carrots, clean the skin, grind on a grater

Combine vegetables in the pelvis, add cranberries

Fill the prepared jars, thoroughly tamping with wooden pulp. Fill cans with brine. To do this, in 1 liter of cold water dissolve 2 tablespoons with a heap of salt. After 3 days, add a tablespoon of sugar to each jar. On the fourth day merge the brine, send the jars in the refrigerator.

We pierce cabbage 2 times a day, for 3 days.

Good luck in the blanks!

The recipe is very tasty, crispy sauerkraut with carrots for the winter in a bucket

In late autumn, many kvass cabbage at home, always in large quantities to last for the whole winter. And in the spring there are as many vitamins in it as in fresh ones, and this is what makes it beautiful. The cabbage is very crispy.

Video recipe for pickled cabbage in jars under the iron lid

For lovers of cooking on video, I propose to see a very simple and straightforward recipe. The author calls him "Lazy". Cabbage is cut into large pieces. But, nevertheless, cabbage in this embodiment is very tasty and crispy.


  • Cabbage
  • Garlic - to taste
  • Hot pepper to taste
  • Bay leaf - to taste
  • Black Peas - to taste
  • Water - 1.5 L
  • Salt - 2 tablespoons
  • Sugar - 1/2 cup
  • Vegetable oil - 1/2 cup
  • Vinegar 9% - 1 cup

Many people like it in large pieces. I recommend at least once to cook this recipe and you will not be disappointed even once.

Well, I came to an end. Today, I finished, but there will still be many delicious recipes for preparing blanks for the winter from cabbage. Because these methods are just so many. So take note and cook.

Sauerkraut with cumin and carrots for the winter in Karelian

Snack for this recipe is crispy, very tasty and surprisingly fragrant. Good for adding to soup, for pies and dumplings. Prepare the cabbage for this recipe, and you definitely will not regret

We will need:

  • One head of cabbage
  • Two carrots
  • Sugar - to taste
  • Salt - to taste
  • Cranberry - to taste (about a glass)


We remove spoiled leaves from the head, cut forks in half, finely chop, do not forget to remove the stalk

Rinse carrots, clean the skin, grind on a grater

Combine vegetables in the pelvis, add cranberries

Fill the prepared jars, thoroughly tamping with wooden pulp. Fill cans with brine. To do this, in 1 liter of cold water dissolve 2 tablespoons with a heap of salt. After 3 days, add a tablespoon of sugar to each jar. On the fourth day merge the brine, send the jars in the refrigerator.

We pierce cabbage 2 times a day, for 3 days.

Good luck in the blanks!

The recipe is very tasty, crispy sauerkraut with carrots for the winter in a bucket

In late autumn, many kvass cabbage at home, always in large quantities to last for the whole winter. And in the spring there are as many vitamins in it as in fresh ones, and this is what makes it beautiful. The cabbage is very crispy.

We will need:

  • fresh cabbage - 10 kg,
  • carrots - 1 kg,
  • salt coarse stone - 200-250 g


Prepare carrots, grind on a fine grater. Measure out the required amount of salt

With cabbage forks remove rough and spoiled leaves. Finely chop with a large knife

Put the chopped cabbage into a bowl and add carrots and salt. Mix the ingredients very carefully, try not to knead the cabbage

We lay out whole cabbage leaves on the bottom of the enamelled bucket, lay the prepared snack well tamping. So fill the bucket to the brim, and also cover the top with cabbage leaves. Put a plate on the leaves, put a load on top

The container is left at room temperature for 3 days, for souring. Every day we poke a snack with a wooden stick to let the air out. Otherwise the cabbage will be bitter. After 3 days, the cabbage will stop wandering, we take out the bucket in a cool place.

Sauerkraut with apples and carrots in a bucket

Cabbage, sauced with apples, this is probably the most common type of pickling. It is piquant to taste, easy to prepare.

We will need:

  • White cabbage - 5 kg.
  • Carrots - 200 gr.
  • Sour apple - 300 gr.
  • Salt - 130 gr.


Chop cabbage with a large knife

Peel carrots, rinse, chop into thin strips, or rub on a coarse grater

Rinse apples, get rid of the core, chop into slices

In the pelvis we shift all the ingredients, except apples, we rub them well with our hands before extracting the juice. Only after that we lay out the apples, mix well again. We shift the cabbage into a bucket, we well tamp, we put the oppression on top, we leave it for a day. We pierce cabbage several times to get the air out. Store cabbage in a cellar or other cool place. This appetizer is ready in 4-6 days.

Sauerkraut with cumin and carrots for the winter in Karelian

Snack for this recipe is crispy, very tasty and surprisingly fragrant. Good for adding to soup, for pies and dumplings. Prepare the cabbage for this recipe, and you definitely will not regret

We will need:

  • Three kilograms of peeled cabbage
  • 200 grams of carrots
  • 80 grams of salt for salting
  • 2 tablespoons cumin

Some tips on fermentation

  1. If you use cans or buckets, choose medium-sized cabbage forks, the leaves are not so rough and tough. Large heads of cabbage are more suitable for barrels
  2. Salt use is not iodized. Now in stores you can buy special salt for salting
  3. At the time of fermentation in its own juice, do not fill the tank to the top. In the process the juice will flow out abundantly, which can flow out, or you will have to pour
  4. Be sure to pierce a dense mass with a skewer a couple of times a day to the very bottom of the tank so that the air goes out, bitterness will go away with it
  5. If you do not have enough space for long-term storage, fermented cabbage can be expanded into packages and frozen in a freezer, so it will remain beautiful in winter.

In winter, get some cabbage, let the brine drain, if it turned out to be very salty, you can rinse under cold water. Drizzle with fragrant sunflower oil and winter salad is ready.

Fragrant sauerkraut for the winter

A great option for making sauerkraut. Using it, you can use the cabbage in the diet on the third day. And the whole trick is that a little more salt is added to the brine. And he, in turn, is prepared separately. But how happy is the result.


1. Carefully process carrots and cabbage. Clean and rinse thoroughly with cool water.

2. Then start shredding cabbage with the finest straws.

3. Using a grater, chop the carrots into straws.

four.Mix together the chopped two vegetables. They should be distributed among themselves as evenly as possible. When mixing, boldly push vegetables. This will allow them to slightly soften and speed up the appearance of juice.

5. Prepare clean dishes for salting cabbage. For the prescribed number of ingredients, it is desirable for convenience to use a larger container. For example five-liter.

6. Add bay leaf, dill seed and allspice to the bulk. Stir and transfer the mixture to the salt container. At the same time, press it well with your hands, as the cabbage should lie quite tightly.

7. Pour water into a quart jar. Pour into it 2 tbsp. spoons of salt. If you wish, you can sweeten the pickle by adding about two tablespoons of sugar to the same jar.

Pay attention to salt was coarse. It is advisable to use stone.

8. Stir the liquid in the jar until the salt and possible sugar have completely dissolved. Pour the brine over the cabbage. Repeat this procedure again. Since the vegetables must be completely poured.

In order to save time, you can use not a liter, but a two-liter jar.

9. On top, install the load. You can put a plate. Press them down with a can of water. Periodically poke cabbage with a fork releasing gas from it. So that the workpiece does not start to taste bitter.

10. Place the filled container in a wider bowl. Since the vegetables will be allocated juice. Accordingly, the amount of brine will increase.
Leave for three days, several times a day, piercing cabbage all the way to the bottom. After the required time, you can try. Store in a cool place.

Sauerkraut with apples

  • Carrots - 400 g
  • Apples - 4 pcs
  • Salt - 70 g
  • Sugar - 70 g
  • Bay leaf - 5 pieces
  • Peas - 20 pcs
  • Allspice - 10 pcs
  • White cabbage - 2 - 2.5 kg

Recipe for sauerkraut with large beetroot plastics

Snack is great as an addition to boiled potatoes. However, with its red appearance, it will decorate any ordinary dining table. As if the holiday has visited you. And do not worry that there will be a taste of beets. It gives only an elegant bright reddish tint. Hurry up to cook for the winter and this kind of snack. All will be satisfied and satisfied!

  • Vinegar 9% - 15 g
  • White cabbage - 2 kg
  • Water - 2 l
  • Celery - 1 bunch
  • Salt - 30 g
  • Chilli - 1 pc
  • Beets - 0.3 kg.

Video - Grandma's recipe for classic sauerkraut

Such an interesting and uncomplicated name is fraught with this method of fermentation of cabbage. The recipe does not use marinade water. Only suitable salt is required. The rest of the ingredients are pretty familiar to us. The fermented product according to this recipe turns out very tasty. The peculiarity is that the fermentation process takes place in its own juice.

Carefully study the sequence, procedure, subtleties and main points in the preparation of cabbage in this way by the link below. Wish you luck!

That's it, my dear. Hope you found an interesting and suitable recipe. I think that after reading everything, you were convinced that there is nothing complicated here. And the time required is not as much as it seems.

May peace, harmony and comfort reign! And the kitchen is dominated by a great positive mood, a smile and a desire to cook something with heart and soul!

Useful tips

To make your marinated snack tasty, you should master some of the secrets of its preparation:

  1. Correctly choose cabbage, other vegetables and spices - do not take spoiled, with an unpleasant smell, unsuitable varieties.
  2. Do not take iodized salt.
  3. Want to increase the usefulness of the product - replace ordinary vinegar with wine, apple or lemon juice.
  4. After pouring the marinade several times thrust a large knife into the vegetables that will reach the bottom of the jar. So marinade is distributed evenly. Or pour in a large bowl, and then shift to jars.
  5. Do not use aluminum, plastic and zinc containers, only glass or enameled.
  6. Marinate in ordinary cooking conditions at normal air temperatures.

Marinated cabbage is a great snack, it is prepared easily, its taste can be varied by various additives.

Those secrets you have learned will make you feel at the top of culinary excellence.

However, do not forget to properly prepare for the process and follow the rules of its storage.

Reviews from the network:

Quickly - and this is important) Although I now know a similar recipe for sauerkraut, but it is prepared in three hours. Well, that is how. In general, normal sauerkraut can not be cooked faster than 2-3 days, but you can eat such cabbage after 3 hours)

Similarly, we cut cabbage, cut or grate carrots, cut or press garlic and mix everything.

But we mix vinegar, oil, salt and sugar and boil it, do not dissolve it in room water.

And then pour this cabbage with this marinade.

In principle, you can put in any container, even in a jar, even in a basin. The main thing, then cover the lid and put the oppression.

Well, here, in 3 hours, and better, of course, for 2 days you can eat cabbage)

How to Marinate Cabbage - 4 Step-by-Step Recipes

Cabbage is a source of vitamins A, B1, C, B6, P, phytoncides, mineral salts, fiber and other useful elements available at any time of the year. And in winter and summer, you can find it on sale and prepare a healthy salad, side dish, first course or pie filling.

In winter, sauerkraut and pickled cabbage are especially popular. They differ in the time required to spend on cooking.

If the fermented must be steeped in order to reach the condition, then the pickled is cooked quickly enough, therefore, it retains more useful properties.

In addition, it can be rolled up for the winter in banks, so as not to waste time on cooking, but simply open the preservation and enjoy the taste.

Every housewife has proven recipes, but often you want to try to cook something new. We offer several recipes and secrets how to pickle cabbage at home.

Quick cabbage in 2 hours

  • White cabbage - 1.5-2 kg,
  • Carrot - 1-2 pieces,
  • Garlic cloves - 3-4 pcs.,
  • Red Bulgarian pepper - 1 pc.

Ingredients for marinade:

  • Water - 1 l.,
  • Table vinegar - 200 ml,
  • Vegetable oil - 200 ml,
  • Salt - 3 tbsp. l.,
  • Sugar - 8 tbsp. l.,
  • Bay leaves - 5 pcs.

  1. On a half or two kilograms of white cabbage, cut into large pieces, add one or two carrots, grated on a coarse grater, and three or four cloves of minced garlic. Optionally, you can take the red pepper. Put the sliced ​​vegetables in layers in a saucepan.
  2. Cook the marinade. It will take one liter of water, 200 ml of vinegar and vegetable oil, three tablespoons of salt, eight tablespoons of sugar, 5 bay leaves. Boil the water, add the listed ingredients and let it boil again.
  3. Pour cabbage and carrots with marinade, put under the yoke.
  4. After 2-3 hours, the pickled snack is ready.

Marinated cabbage per day

  • White cabbage - 2 kg,
  • Carrots - 4-5 pieces,
  • Garlic cloves - 4-5 pcs.

Ingredients for marinade:

  • Water - 0.5 l.,
  • Vinegar - 75 ml,
  • Sunflower oil - 150 ml,
  • Salt - 2 tbsp. l.,
  • Sugar - 100 g,
  • Bay leaf - 3-5 pcs.,
  • Allspice - 5-6 peas.

  1. Finely chop the cabbage, grate four or five carrots on a grater, cut into four or five cloves of garlic. Tamp tightly in a saucepan or clean jar.
  2. In a separate saucepan, prepare the marinade. Add vegetable oil, vinegar, salt, sugar, bay leaf and black peppercorns to the specified amount of water. Boil everything for about 5 minutes, cool and pour into a container with cabbage.
  3. A day later, the dish is ready.

Pickled cabbage with beetroot

To pickled cabbage, except carrots, you can add onions, sweet Bulgarian pepper, horseradish, turmeric, cranberries, but the most popular option is beetroot. In winter, it is easiest to find on sale.

  • White cabbage - 2 kg,
  • Beets - 400 g,
  • Carrots - 2-3 pieces,
  • Garlic cloves - 6-8 pcs.

Ingredients for marinade:

  • Water - 1 l.,
  • Table vinegar - 150 ml,
  • Vegetable oil - 1 tbsp. l.,
  • Salt - 2 tbsp. l.,
  • Sugar - 100 g,
  • Bay leaf - 3-5 pcs.,
  • A mixture of peppers - 2 tsp.,
  • Allspice - 2-3 peas.

  1. Prepared cabbage cut into large pieces, beets and carrots - at will, thin sticks, straws, circles.
  2. Put in jars or saucepan layers of beets, then cabbage, carrots, garlic, then more beets, etc.
  3. Marinade is prepared like this: add everything to the water except vinegar, boil. In the hot marinade pour vinegar, stir and pour the prepared vegetables.
  4. If you make cabbage in jars, add a spoonful of oil to each jar, if in a saucepan, pour in all the oil.
  5. Preparing a dish for about two or three days, better not in the cold, but at room temperature.

Marinated cabbage for the winter in banks

The recipe in jars is prepared in almost the same way as regular pickled vegetables. Banks, even without sterilization, stand well and are stored for a long time.

Ingredients (3 liter cans):

  • White cabbage - 1 pc.,
  • Carrots - 1-2 pcs.,
  • Garlic cloves - 3 pcs.

Ingredients for marinade:

  • Acetic essence (70%) - 1 tsp.,
  • Salt - 2 tbsp. l.,
  • Sugar - 1 tbsp. l.,
  • Bay leaf - 2-3 pcs.,
  • A mixture of peppers - 2 tsp.,
  • Peppercorns - 5-6 pcs.

  1. Wash vegetables well, peel carrots and garlic, remove the top leaves from cabbage.
  2. Put spices and garlic on the bottom of the jar.
  3. Cabbage cut large, carrots - on request, tightly laid in a jar in layers.
  4. Top sleep with salt and sugar, pour boiling water to cover the vegetables, add one spoonful of vinegar, roll up.
  5. Banks are covered with a warm blanket, leave for a day. Conservation is ready.

Cabbage is well served with any meat, fried or boiled potatoes. Enjoy your meal!

Watch the video: How to Make the Best Cabbage Salad Recipe (January 2020).