Grandma's recipes for pickling crispy and spicy cabbage

Salting Features

All recipes require preliminary preparation of this aromatic and healthy vegetable. It's important to know the following rules about this process:

• remove the top wilted leaves from the forks and chop coarsely;
• remove visible damage.

Depending on the recipe, the cabbage is shredded or chopped in a food processor. To ensure successful pickling, you can add aspirin.

Video: "How to Pickle Cabbage for Winter"

This video will show you a recipe for pickling cabbage for the winter.

Grandma's recipes

If you don’t know how to pickle cabbage at home, our article presents original and traditional recipes forA step-by-step guide to asolki, easy for home cooks to make. The finished dish is eaten as a standalone appetizer. Shchanitsa is often added to salads and borscht. Chinese cabbage is not suitable for such pickles.

The classic way

For the classic version, take the following ingredients: 2 kg of white cabbage, 4 bay leaves, 2 medium carrots, 8 black peppercorns and 20 g of salt.

1. Rinse the onion vegetable and pat dry with a paper towel or napkins.
2. Remove the outer leaves and cut into eight pieces.
3. Finely chop the cabbage with a sharp knife. The cabbage strips should be no longer than 3 cm long. The stalk is no longer needed.
4. Salt the chopped cabbage, place it in plastic containers and press lightly.
5. Grate the carrots and combine the vegetables.
6. Add spices and place the mixture in a clean prepared container.
7. Cover with gauze or cloth and leave for 48 hours.
8. To release gas bubbles, pierce the mass with a wooden stick 4-5 times a day.
9. After 2 days, put the jar in the refrigerator for another 72 hours.

Cold method

To prepare spicy cabbage according to this recipe, stock up on 4 kg of shredded cabbage, 1.5 liters of purified water, 20 g each of salt and granulated sugar, 400 g of grated juicy carrots.

1. Dissolve salt in filtered water, bring to a boil and cool.
2. Combine chopped vegetables, add sugar, place in jars.
3. Pour in the cooled brine and cover with gauze.
4. Place in a warm place for three days, piercing the cabbage from time to time.
5. Then put it in the refrigerator – the cabbage will be crunchy and delicious.

Hot filling

You will need 6 kg of chopped cabbage, 200 g each of chopped bell pepper and carrots, 80 g of sugar, 50 g of salt and 1 liter of water.

1. Combine peeled and chopped vegetables in an enamel bowl, mix well.
2. After sterilizing the containers, place them in clean cylinders.
3. Dissolve sugar and salt in purified water, bring this mixture to a boil, and cook for 3 minutes.
4. Pour hot brine over the vegetables and leave in a warm place for 24 hours.
5. Then store in a cool place.

In buckets

The following ingredients should be on hand: 10 kg of shredded cabbage, 250 g of non-iodized salt, 500 g of coarsely grated carrots, a cup each of lingonberries and cranberries, 2 g of caraway seeds, and horseradish leaves. Salt is used in the following proportion: 1 tablespoon per 1 kg of cabbage.

1. Wash the bucket thoroughly and line the bottom with horseradish leaves.
2. Place carrots and cabbage in layers, sprinkling with berries.
3. Cover with gauze or cloth and place under pressure (for example, under a clean stone).
4. Store in a warm place for 10 days, periodically piercing the vegetable mass.
5. Further storage should be in a cellar or any other cold place.

In barrels

Experience shows that wooden containers are best for pickling sauerkraut for the winter. Oak or beech barrels are ideal. If you want to use a purchased barrel, first fill it with water and leave it for 30 days. Change the water every five days. This prevents the risk of tannins from contaminating the sauerkraut, which can cause it to darken during pickling.

This incredibly simple recipe yields crispy and flavorful cabbage. Use 10 kg of cabbage, 200 g of cranberries, 250 g of salt, and 500 g of carrots.

1. Chop the vegetables, place them in the barrel you plan to ferment them in, and crush them. Sometimes cranberries are added.
2. Prepare a brine from water and salt and bring to a boil.
3. Pour hot liquid over the vegetables.
4. Place a board and weight on top of the barrel.
5. Place the full barrel in a warm place for 8–10 days. During this time, pierce the cabbage regularly to remove any foam that forms.
6. Store the workpiece in a cool place.

In Georgian

The housewife's "arsenal" should include the following products for pickling using the presented method: 2 kg of cabbage, 150 g of beets, 500 ml of purified water, 150 g of celery root, 60 g of salt, 15 g of vinegar, 6 cloves of garlic and peppercorns, 100 g of a mixture of dill, mint, thyme and basil.

1. Peel and wash the cabbage, cut it into 8 pieces, place in an enamel pan, and cover with boiling water.
2. Boil for three minutes, transfer to ice water.
3. Peel the beets and cut into thin slices.
4. Boil with garlic cloves in salted water.
5. After three minutes of cooking, remove the vegetables from the water and cool.
6. Chop the beetroot into cubes. Chop the celery root and garlic into equal-sized pieces.
7. Combine all vegetables in a separate container.
8. Pour water into a clean saucepan, add salt and vinegar, bring to a boil and let cool.
9. Pour this brine over the vegetable mass.
10. Ferment for three days in a warm place, then put in a cool place.
11. Serve the soaked cabbage without the beets.

Spicy Ambassador

Take 500 g of chopped fresh cabbage, 4 onions, 5 cloves of garlic, 300 g of shredded carrots, 1.7 l of water, 20 g of vinegar, 140 g of sugar, 1 hot pepper, 4 bay leaves, 15 peppercorns, 20 g of salt, cloves and cumin to taste.

1. Chop the onions into rings and mix with the remaining vegetables.
2. Place in layers in sterilized three-liter jars.
3. After the vegetables, add the chopped garlic cloves.
4. Pour vinegar over the mixture.
5. Combine water, sugar, spices and salt. Bring to a boil.
6. After 1 minute, pour the hot solution over the vegetable mixture.
7. Leave in a warm place for 12 hours, then put in the refrigerator.
8. The pickling will be ready in just one day.

In conclusion, it is worth adding that apples, lingonberries, cranberries, garlic, bay leaves, honey and black peppercorns are added to white cabbage.

Every homemaker will find the perfect and quick recipe for pickling cabbage at home for themselves and their family. This fragrant and spicy pickled cabbage is used as a delicious stand-alone dish, seasoned with vegetable oil. It's often found in shchi (cabbage soup), salads, pies, and borscht. Many people prefer to stew sauerkraut, adding meat or seasonings.