Salty cabbage: the subtleties of cooking and use in cooking

Any feast is difficult to imagine without traditional pickles.One of the most common pickles, which are used both to prepare a variety of culinary creations, and as an appetizer to the main dishes, is salted cabbage. It is easily cooked at home, long stored, has an amazing taste.

The process of salting cabbage has its own subtleties that must be considered when preparing the product. To prepare the dish, it will take only a few days. Due to the large amount of salt, less lactic acid is released, which slows down the fermentation. Since the fermentation process takes place inside the salt solution, this is reflected in the taste of the product. It becomes practically non-acidic.

Due to the slow fermentation, the risk of developing pathogenic organisms, leading to product deterioration, is reduced. Therefore, the shelf life of canned vegetables is significantly increased. So you can safely cook a large amount of product for a long period of time.

It should be noted that salted vegetables retain less vitamins and nutrients. Among the disadvantages can be identified not very fast digestibility of the product in the body. This is due to the fact that fiber has a dense structure.

Cabbage is a very useful vegetable containing vitamin C, potassium, phosphorus, calcium. However, it should be remembered that when salting their number is significantly reduced.

Vegetable harvesting has a positive effect on the digestive system as a whole. Fiber has a beneficial effect on the intestinal mucosa. The presence of vitamins replenishes their deficiency in the body, and also helps strengthen the immune system.

However, this preparation can be far from all. Since the fiber in such cabbage is quite hard, the absorption processes in the intestine slow down. The large presence of salt can adversely affect the health of people suffering from chronic diseases of the cardiovascular system, kidneys, pancreas.

In addition to the main ingredients, spices, spices, honey are often added to the pickling. Such a composition may cause exacerbation of chronic diseases or cause an allergic reaction.

It should be remembered that the use of any product should be moderate. In order to avoid exacerbations it is necessary to consult with experts.

For salting cabbage, you can use any container, for example, a basin or bucket. Sometimes for this purpose use a usual glass jar. It should be noted that a large capacity is more convenient, since it allows you to make various manipulations with vegetable crops, such as kneading, mixing. Such procedures contribute to thorough salting. The finished product is laid out in glass jars.

Salting cabbage for the winter is easy to carry out at home. Before starting the preparation, wash the jars thoroughly. Then carry out the procedure for their sterilization. It should be noted that the lids, which will close the banks, are also thoroughly washed, sterilized. If you are preparing a small amount of product that will be stored for no more than 2-3 months, you can use plastic covers.

All products that make up the pickle recipe must also be thoroughly washed and cleaned. Damaged leaves are removed from cabbage heads, spoiled places are cut out with a knife.

After everything is ready, you can begin direct cooking.There is a huge amount of a wide variety of salting recipes.

To pickle cabbage very tasty and quickly, you can use the easiest way with the addition of carrots and without brine. This will require:

• cabbage forks weighing up to 1 kg;
• three small carrots;
• five large spoons of salt;
• one big spoon of sugar;
• two leaves of laurel;
• small amount of black pepper.

Cabbage forks cut into small slices. Next, put grated carrots, pour sugar, pepper. Then add salt, bay leaf. The mass is thoroughly mixed, kneaded until the juice appears. All ingredients are stirred, put in a specially prepared container.

So that the vegetable crop is more salted, saturated with its own juice, a pressing device is placed on the jar. To make it crispy, for the preparation of pickles you need to use late types of vegetables.

It is important to foresee the presence of a pallet, so that the excess liquid formed will have a place to drain. The prepared texture is insisted for two or three days. The temperature should be at room temperature.

Every day salting is necessary to pierce with a cane made of wood. This allows you to reduce the formation of gases. This is usually done at least three times a day. After this procedure, the pressing device is returned to the lid of the cabbage container each time. In contrast to the marinating procedure, which lasts 2 hours, salting is infused for three days.

After three days it is necessary to drain the excess juice, and salting tightly close. Next, the product is put in a secluded place for storage.

If desired, you can use the classic recipe with the addition of brine. For harvesting salting will need the following components:

• cabbage forks, weighing up to 1 kg;
• three medium sized carrots.

To create brine, you must prepare the following products:

• three liters of liquid;
• five tablespoons of salt;
• three spoons of sugar;
• three leaves of laurel;
• a small amount of black pepper in the form of peas;
• a small amount of dill seeds.

All vegetables are thoroughly washed, cleaned from damaged areas. Cabbage cut into small slices. Carrot tinder in grated. After that, all components are mixed, add a little dill seed.

To create brine, they take an enameled container, pour the necessary amount of liquid there, add salt, granulated sugar, bay leaf, pepper. All this is put on the stove, boiled. After 2 or 3 minutes, when the pickle is ready, it needs to be steeped for 13 minutes.

Cooked mass of vegetables poured boiling brine. The mass is covered with a pressing device. A saucer is placed down to remove excess fluid. Salting insist at room temperature for two days, periodically piercing with a wooden cane. After a fixed period of time, the salting is laid out in specially prepared containers, covered with a metal or plastic lid.

You can use the "express" recipe for light pickling using tomatoes. The following components are required for cooking:

• cabbage forks weighing up to 10 kg;
• tomatoes weighing up to 5 kg;
• salt - 150 g;
• sugar - 100 g;
• dill in the form of seeds.

Vegetables are thoroughly washed, cut into small pieces, mixed. The finished mass is diluted with salt, sugar, dill seeds. Capacity with salting covered with a heavy load. A tray is placed below for excess liquid. The mass is infused at room temperature for three days.

During the infusion of salting, it is necessary to pierce with a wooden cane at least twice a day. After three days the cabbage is laid out in special containers for storage. Iron or plastic covers are usually used for closing.

The same recipe can be prepared with the addition of brine. To do this, you need the following products:

• two liters of liquid;
• salt in the amount of 130 grams;
• granulated sugar in the amount of 100 grams.

In the enameled container pour the required volume of liquid, put salt, granulated sugar. The liquid is brought to a boil. After 2 or 4 minutes the brine is ready for use.

After the mass of vegetables is ready, it is poured with hot pickle, insisting for two days. At the same time, it is also covered with a heavy load, and a tray is placed at the bottom for draining excess liquid. For all the time of infusion, a salty mass is pierced with a wooden cane. Two days later, ready salting is laid out in specially prepared containers, closed with iron or plastic lids.

There are also recipes salting with the addition of beets, spices. This will require:

• cabbage in the amount of 8 kg;
• beets in the amount of 1 kg;
• 100 grams of horseradish root;
• 2 heads of garlic.

To prepare the brine, you will need the following products:

• black pepper in the amount of 10 peas;
• leaf of laurel in the amount of 9 pieces;
• salt;
• sugar;
• liquid in the amount of 4 liters.

Cabbage cut in medium slices. Beets are cut into small slices. Horseradish rub. Garlic crushed under heavy pressure. All products are thoroughly mixed.

To create a pickle, you need to take the enamelware, pour the required amount of boiled water there, add pepper, bay leaf, salt, sugar. The prepared mixture is put on the stove, waiting for it to boil. After 2 or 3 minutes, the brine is removed from the plate, insist for 5-10 minutes.

Cooked vegetable products pour hot pickle. A pressing device is placed on top, and a saucer for draining excess juice from below.

Lovers of spicy dishes can use the recipe with the addition of "hot" spices. This will require:

• cabbage weighing up to 2 kg;
• medium beet;
• carrots, weighing up to 200 grams;
• garlic in the amount of 6 pieces;
• red chilli in the amount of 2 pieces;
• celery roots, in the amount of 1 piece;
• cilantro.

To create a pickle, the following ingredients are required:

• black pepper in the amount of 9 peas;
• one cane of cinnamon;
• leaf of laurel in the amount of 2 pieces;
• three liters of liquid;
• salt in the amount of 150 grams.

Here, first proceed to the creation of brine. In the enameled container pour the required amount of boiled liquid. Then add pepper, cinnamon, bay leaf, salt. The liquid is brought to a boiling state. After 5 minutes, the brine is removed from the stove and wait for it to cool.

At this time, take a clean cabbage. From above remove several sheets, cut a product into four parts. Carrots cut in small circles, beets - thin slices. Pepper red, and also celery cut along on 4-5 parts.

After everything is cut, prepare a mixture of beets, carrots, spices, herbs by mixing thoroughly. Cut cabbage is not added there.

Mix for salting should be placed in a container, following the following procedure:

• First put cabbage leaves.
• Next comes the vegetable mix.
• Next, put the cabbage leaves.

The layers alternate until the entire container is filled. Next, the "layer cake" is poured with cold pickle. Then the salting is covered with a lid and a pressing device. A saucer is placed under the bottom to drain excess juice.

Salting is infused at room temperature for 5 days. Next, the excess juice flows, and pickling is laid out in jars for storage. If the storage period is long, the cans are preserved with iron caps.If salting is designed for a small period of storage, you can use ordinary plastic caps.

Gourmets and sour lovers may prefer salted cabbage with the addition of apples, cranberries. This will require:

• two kilogram cabbage;
• Cranberries in the amount of 100 grams;
• two apples;
• two carrots.

In order to create a pickle, you will need the following products:

• garlic in the amount of 1 piece;
• three large spoons of salt;
• one liter of liquid;
• sugar in the amount of 200 grams.

First proceed to the preparation of brine. In an enamel bowl pour the required amount of boiled liquid. Then add salt, granulated sugar, chopped garlic. All thoroughly stirred, bring to a boil. After 3 minutes, the finished brine is removed from the stove, waiting for it to cool.

At the same time, all vegetables are thoroughly washed. If the cranberries are frozen, then it must be thawed. Next, cut cabbage, apples, rub carrots. Vegetable mass is thoroughly mixed with cranberries, laid out in containers for storage. After that, the mass is poured with cold brine.

Salting is allowed to infuse for 2-3 days at room temperature. At the same time, banks are left open. After the set time, the container is closed with lids. Iron caps are used for long-term storage, and plastic coatings can be used for a short shelf life.

Honey can be used along with cranberries to pickle cabbage. It is a natural sugar substitute. To prepare such a dish you will need the following ingredients:

• one head of cabbage weighing up to 1 kg;
• cranberries (the number of berries is chosen according to taste - from 10 to 20 pieces);
• big spoon of honey;
• two carrots;
• salt in the amount of 25 grams;
• two bay leaves;
• black pepper in the amount of 10 pieces.

Vegetables are thoroughly washed, cleaned from damaged areas. Cabbage cut into pieces of medium size. Carrot rubbed with a grater. All the vegetables are mixed, then add salt, honey, cranberries, bay leaf, pepper. Mass gently stirred, gently press down.

The mixture is put in jars, covered with a lid, leave to infuse in the refrigerator.

Quickly and tasty cook salted cabbage with garlic can be using the following components:

• head of cabbage weighing up to 1 kg;
• carrot in the amount of 1 piece;
• garlic in the amount of 4 pieces.

To prepare the brine will need:

• one liter of liquid;
• vegetable oil in the amount of 110 grams;
• sugar in the amount of 110 grams;
• two large spoons of salt.

This recipe allows you to pickle cabbage per day. Before cooking, all vegetables are thoroughly washed. Cabbage is cut into small pieces, and carrots - slightly larger pieces. Garlic is crushed. All ingredients are mixed, and then poured hot brine.

To prepare the brine, take the enameled container, pour into it the required amount of boiled water, add salt, sugar, oil. The liquid is brought to a boil. After 2 or 3 minutes, it is removed.

After cooking salting it is left to infuse overnight at room temperature.

Salt cabbage can be in one day. This will require the following components:

• two kilogram fork of cabbage;
• two carrots;
• sweet pepper in the amount of 1 piece;
• garlic in the amount of 4 pieces.

The following ingredients are required to make brine:

• one liter of boiled liquid;
• salt in the amount of 90 grams;
• 125 grams of sugar;
• sunflower oil.

All vegetables are thoroughly washed.Cabbage is cut into slices of medium size. Carrots can be grated with a large grater. Garlic is finely chopped. Pepper is cut into thin strips.

When preparing brine, they take enameled ware, pour the necessary amount of water into it, add salt, sugar, oil. The liquid is brought to a boil. After 2-3 minutes, it is removed, pour the finished mixture of vegetables.

Salting is ready for use after cooling. It should be noted that such a product should be stored in the refrigerator. There is a large amount of vitamins, nutrients. It can only be consumed within two weeks. Therefore, to prepare a large amount immediately impractical.

There are a huge number of recipes for salting cabbage, allowing you to get the most unusual taste of the product. The addition of certain components enriches the vegetable crop not only with a pleasant taste, but also with useful substances, vitamins, minerals.

Salted cabbage is often one of the main components of a variety of dishes. A simple recipe for cooking cabbage soup with salted cabbage will please with a rich aroma. To create a dish you will need the following components:

• salted cabbage - 400 grams (you can use salted cabbage with pepper or beetroot);
• two potatoes;
• one onion;
• two tomatoes;
• one carrot;
• salt;
• bouillon;
• vegetable oil.

Make a finely sliced ​​onion, carrot, tomatoes are also cut. All components are mixed, add cabbage. The mixture should be stewed in vegetable oil for 15-20 minutes.

The meat broth is brought to a boil in an enamel saucepan. Then put pre-peeled, chopped potatoes. Cook about 8-10 minutes, then add steamed vegetables, salt to taste. Schi bring to a boil and then turn off.

To prepare the soup with mushrooms will need the following components:

• 500 grams of salted cabbage (salted cabbage with vinegar can be used);
• 350 grams of mushrooms;
• one onion;
• two large spoons of tomato paste;
• two small spoons of sugar;
• one big spoon of lemon juice;
• salt;
• black pepper;
• sunflower oil.

Salted cabbage washed, wring out, mixed with sunflower oil. The consistency spread on the pan. Then pour the required amount of boiled liquid mixed with lemon juice. Vegetable consistency stew for 15-20 minutes. Next, add salt, pepper, sugar, tomato paste, continue to simmer another 10 minutes.

Pre-washed, peeled mushrooms cut into small pieces. Then the mushrooms are mixed with chopped onions, stewed in vegetable oil until fully cooked. Next, the cabbage is mixed with mushrooms, heated over low heat for 5 minutes.

Adding salted cabbage to pickle with cucumbers gives particular saturation. The following components are required for cooking:

• chicken's meat;
• one potato;
• salted cabbage in the amount of 100 grams;
• one bulb head;
• cucumber pickle;
• one pickled cucumber (you can use a cucumber with marinade);
• 1 bay leaf;
• vegetable oil;
• black pepper;
• dill;
• average carrot in the amount of 1 piece;
• pearl barley.

To make chicken broth, take chicken meat, rinse it thoroughly, chop it, put it in an enamel pan and pour three liters of water. The water is brought to a boil, then lightly salted.

During boiling, pre-washed pearl barley is added to the broth, boiled for 45 minutes. 10 minutes before removing the broth from the plate, add the previously washed, peeled, cut into small slices of potatoes.

Onions, carrots are also washed, peeled, finely chopped, then put on a hot frying pan with vegetable oil. Carrots are stewed to a soft consistency. Then add sliced ​​cucumber pieces to it, which are thoroughly mixed in brine.After 5 minutes of stewing, the vegetable mixture is removed from the stove.

Separately prepared salted cabbage. It is pre-washed with brine, squeezed. Then cabbage pulp is put in boiling broth. Steamed vegetables, pepper and bay leaf are immediately added there. All components are mixed, cooked until the dish is fully cooked.

Salted cabbage can make very tasty dumplings. To create this dish you will need the following components:

• salted cabbage in the amount of 650 grams;
• two onions;
• flour in the amount of 550 grams;
• butter in the amount of 100 grams;
• three large spoons of sunflower oil;
• salt.

First you need to make the dough kneading. For this, the flour powder is sifted through a sieve. Add boiled liquid, a little salt, melted butter. The dough is rolled into a bowl, left to infuse for 35 minutes. Salted cabbage washed with brine, squeeze, finely chopped.

Make roasting finely chopped onion in vegetable oil. Then add cabbage, mix, stew until vegetables are ready. Then they give time to let the steamed vegetables cool.

Then proceed to the molding of dumplings. To do this, take the harvested dough, roll it on a surface covered with flour. Using a special mold or a regular glass, cut out the dough pieces in the shape of a circle. You can use any form. It all depends on fantasy.

In each circle put vegetable stuffing. The circle is fastened tightly along the edge, forming a patterned surface. To get ready meals, dumplings are placed in boiling water. Cook them for 10 minutes.

For the filling of pies, you can use salted cabbage with eggs. To prepare this delicacy, you will need the following ingredients:

• salted cabbage in the amount of 400 grams;
• one onion;
• five boiled eggs;
• yeast in the amount of 15 grams;
• a quarter cup of dairy product;
• one large spoonful of granulated sugar;
• butter in the amount of 150 grams;
• sunflower oil;
• salt;
• greenery.

It is necessary to boil eggs in advance, chop them. Onions should also be washed, finely chopped, put the stew in vegetable oil. To the passirovanie should add salted cabbage, pre-washed with brine and pressed. Before removing, you can add greens. After stewing vegetables, wait until they cool down.

The cooled vegetables are mixed with boiled eggs. After that, the filling is ready for use.

Next knead the dough. To do this, sift flour. The yeast is stirred with sugar, water, a small amount of flour. It should make a homogeneous gruel.

Separately mix butter, salt, milk. Pre-melt the butter over low heat. Mixed yeast and mixture with melted butter is added to the flour. The dough is left to stand until it is raised.

When the dough rises, start sculpting pies. To do this, from the total mass emit small cakes, roll them over the surface covered with flour. Put the stuffing in the middle. The edges interlock.

Before baking, the patties are smeared with a liquid consistency of yolk mixed with milk. This contributes to the formation of an appetizing brownish crust. The container in which the cakes will be baked is lubricated with vegetable oil. Cakes are prepared for 25-30 minutes.

You can make a light snack in the form of a vitamin salad. To prepare the dish you will need the following components:

• salted cabbage in the amount of 450 grams;
• two apples;
• a teaspoon of sugar;
• one carrot;
• 10 cranberries;
• any vegetable oil (can be used camelina, sesame or olive).

Before you start cooking the salad, you must thoroughly rinse all the vegetables and fruits. If frozen cranberries are used, it must be thawed.Salted cabbage washed from the brine, do the spin. Apples cut into small cubes. Carrots - thin strips.

A delicious recipe for cooking chicken stuffed with salted cabbage will decorate any table. To prepare this dish you will need the following products:

• salted cabbage in the amount of 400 grams;
• 1 chicken;
• two potatoes;
• two apples;
• two heads of garlic;
• black pepper;
• vegetable oil;
• lemon juice.

From the previously washed chicken remove all the entrails. The whole surface is smeared with lemon juice mixed with salt and pepper and left to infuse for 1.5 hours.

Salted cabbage washed from brine, wring out. Washed, peeled garlic is cut into small slices. Apples and potatoes are also washed, peeled, cut into small pieces. Then all the ingredients are thoroughly mixed and placed inside the chicken.

Capacity for chicken greased with vegetable oil. The dish is baked in the oven for 2.5 hours until fully cooked.

The following recommendations will help to prepare a truly delicious salty cabbage:

• For salting it is recommended to choose white cabbage of autumn or winter varieties. It should not contain traces of freezing or damage. The head must have a hard surface and crunch when pressed. Only this variety allows you to cook a truly unique product in taste. Salt must be non-iodized.
• It should be remembered that large pieces of cabbage retain more nutrients.
• When choosing one or another method of preparation, it is important to consider that the use of cold brine increases the salting time.
• When laying the cabbage on the banks above you need to leave some space for liquid.
• When mixing food ingredients it is not recommended to use iron containers, as metal ions are able to absorb all the useful substances.
• The prepared mixture should be immediately laid out in a storage container. At the same time, it is important to ensure that the salting does not contain foreign components that can cause premature damage to the product.
• Salted cabbage is stored in the refrigerator, basement or any other place where coolness is preserved and there is no light.

Georgian recipe for salted cabbage in the next video.