Content
In our conditions, cabbage is grown everywhere, even in the Far North. Perhaps that is why in stores and in the market, prices for it are available to everyone. The vegetable is stored for a long time, almost until the new harvest, and does not lose nutrients. Of course, the early varieties should be used immediately for preparing salads and first courses, but the later ones can lie for a long time in the cellar, basement, and even on the glassed-in balcony.
In the old days, sauerkraut was always prepared in barrels in every home, and not only for the winter. Today, the home of an ordinary family is not shocking in size, and there is simply no place to store such a quantity of supplies. Therefore, we make blanks in a different way. Quickly making a product ready for serving will help us salting cabbage without vinegar.
What is the difference between salting, pickling and pickling
First of all, we note that only medium or late varieties of cabbage are suitable for any workpieces. Their dense white heads crunch when squeezed and are perfect for processing. Let's see how the different ways of harvesting differ. We will not go into the intricacies of the course of chemical reactions, but briefly and clearly tell only what every housewife needs to know.
Pickling
Sauerkraut is prepared without brine. It is shredded, ground with salt, placed in prepared containers, tamped in layers. As an addition, carrots or sour apples are most often used. They can be mixed with the main ingredient or layered. Oppression is installed on top.
Fermentation occurs during lactic acid fermentation. The cabbage releases juice that covers it completely. Every day, collect the foam from the surface with a slotted spoon and pierce the cooking product to the bottom of the dish several times with a planed wooden stick.
Sauerkraut is without a doubt the healthiest one. During fermentation, it acquires new properties and is recommended in diets for people with gastrointestinal diseases, accompanied by low acidity, for diabetics. Sauerkraut improves the microflora and intestinal function, promotes the elimination of cholesterol, bile secretion. Even the brine is useful and contains a lot of vitamins and microelements. It is recommended to drink it in the morning after a hearty meal.
It's just that such a product is being prepared for a long time, but you need to store it at a low temperature.
Pickling
All recipes for preparing pickled vegetables include brine with the addition of vinegar. This does not add usefulness to the product. It should be eaten with caution by people with high blood pressure or gastrointestinal diseases, but those with high acidity are not recommended at all.
But pickled cabbage has firmly taken its place in our diet due to the fact that it can be cooked quickly, in 2-3 hours. If you pour a lot of such undesirable vinegar for our body, the dish can be eaten in 30 minutes.
Salting
Salted cabbage occupies an intermediate position between sauerkraut and pickled. It is prepared with the addition of brine, but without vinegar. Salt plays the role of a preservative. Salted vegetables are not as healthy as pickled vegetables, but they cook quickly and can be stored at room temperature.Compared to pickled ones, they certainly win, but after a few hours it is too early to serve them on the table, it will take at least a few days.
Most housewives, especially in urban settings, prepare a variety of recipes for salted cabbage. It is not so long to wait for it to be fully prepared, and it is more convenient to store it.
Salted cabbage recipes
There are many recipes for salting cabbage without vinegar... Each housewife can adapt them to her taste, adding and removing ingredients.
Useful Tips
Before moving on to recipes, let me give you some simple guidelines:
- only late and medium ripening varieties are suitable for salting;
- to pickle vegetables, never use iodized salt;
- be sure to put some container under the jar so that the brine flows into it;
- pierce the pickles daily with a planed wooden stick, reaching the bottom of the dishes in several places;
- the foam formed during fermentation must be removed with a slotted spoon;
- the cabbage should be completely covered with salt solution.
Quick salting in a jar
Perhaps this is the easiest way to quickly cook cabbage. Salting speed is achieved due to the large amount of sugar that stimulates fermentation. In addition, chopped vegetables in containers are not tamped, due to which they come into more contact with the brine. Such cabbage is unlikely to be crispy, and many will find it sweetish in taste. In a city apartment, it is convenient to cook it in cans with a capacity of 3 liters.
You will need:
- cabbage - 5 kg;
- carrots - 1 kg;
- sugar - 300 g;
- water - 2.5 l;
- salt - 70 g.
Sterilize the jars. Boil the brine from water, salt, sugar, cool it completely.
Chop the cabbage, peel the carrots, grate, combine, mix.
Arrange the vegetables in jars, but do not tamp, but only slightly compact them. Fill with cold brine.
Place the jar in a wide bowl or low saucepan and set aside in a warm place for 3 days.
The instant salting is ready. You can eat it right away, but it is better to put it in the refrigerator for 2 days - it will be tastier.
Quick salting with vegetables
This recipe calls for pouring hot brine over vegetables. Due to this, they will cook quickly, but they will not be crispy.
You need:
- cabbage - 1 kg;
- carrots - 200 g;
- sweet pepper - 200 g;
- salt - 1 tbsp. a spoon with a slide;
- sugar - 2 tbsp. spoons;
- water - 1 l.
First, prepare a container for salting, chop the cabbage, cut the pepper into strips, combine with grated carrots.
Stir well, place tightly in jars.
Boil the brine, cool it to about 80 degrees, pour in the vegetables.
Close the jar with a nylon lid, wait until it cools completely, put it in the refrigerator.
Such a quick salting of cabbage will allow you to serve it on the table after 2 days.
With spices
Although this recipe uses products that are easy to find in any kitchen, the pickles will turn out to be unusual, with a rich taste.
You need:
- cabbage - 5 kg;
- carrots - 1 kg;
- black peppercorns - 20 pcs.;
- bay leaf - 10 pcs.;
- salt - 4 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- water - 2.5 liters.
Prepare the brine - boil water, salt, drop sugar.
Chop the cabbage, grate the carrots, add bay leaf and pepper, mix well.
Mix well, applying force, vegetables with spices. The more juice the cabbage releases, the better.
Put vegetables in jars and tamp well, layer by layer with a fist.
Fill with cold brine, cover with gauze, put in a wide bowl and put in a warm place for 3 days.
Remember to pierce the pickles in several places every day.
With beets
Cabbage cooked with beets will not only be tasty, but also beautiful.
You will need:
- cabbage - 3 kg;
- beets - 600 g;
- carrots - 600 g;
- black peppercorns - 10 pcs.;
- bay leaf - 5 pcs.;
- garlic - 2 cloves;
- salt - 4 tbsp. spoons;
- sugar - 3 tbsp. spoons;
- water - 3 l.
Peel and grate beets and carrots, chop cabbage. Combine and stir well.
Crush the garlic cloves and place in the bottom of clean jars. Put chopped vegetables in them, tamping well.
Boil water, add sugar, salt, pepper, bay leaf.
When it cools down to 80 degrees, strain and pour over the vegetables.
Conclusion
Each housewife has her own recipes for salting cabbage. We hope you enjoy ours too. Enjoy your meal!
But what if the pickled cabbage stood for 3 days and became "snotty"? How to save food?
Good afternoon, Olga!
You can try to save your cabbage. However, this method does not guarantee a 100% result. To remedy the situation, it is necessary to rinse the cabbage well and refill it with brine. For a liter of water, add 2 tablespoons. salt and 1 tbsp. l. sugar and 2-3 pcs. bay leaf. Important!!! Salt for pickling should be taken from stone, not iodized. After boiling, the brine must be cooled and the washed cabbage must be poured over. After a couple of days, you can taste the cabbage.