Soldering cabbage for winter in banks: Simple recipes for 3 liter and 1 l can

Zasolka-Kapusty-Na-Zimu-V-Bankah-Prostye-recepty-Na-3-Litrovuyu-I-1-L-BankuCabbage is my favorite vegetable, which I use not only for summer salads, but also as winter blanks. Soltena put in soup, cabbage, pies and winegirls. Due to the lack of thermal impact on a vegetable, it retains the entire set of vitamins and minerals, which are present in the fresh fork. Today I share the ways to salting cabbage for the winter in banks: simple recipes for 3 liter and 1 liter can.

How to solit cabbage - a simple recipe for a 3 liter jar

Kak-Pravilno-SolitAt home I must be salt off the cabbage every year. I choose the dense and smooth plugs of late varieties, on the leaves of which there are no thick coarse resistance.

On the 3 liter bank it is necessary:

  • cabbage forks - 3-3.5 kg;
  • a pair of large carrots;
  • Salt of large fractions - 4 tbsp. l.;
  • Cumin seeds - 2 h. without a hill;
  • handful of black pepper peppers;
  • Lavrushka - 2-3 pcs.

Sickling is carried out by steps:

  1. I cappusto with long stripes as thinner as thinner, since the thick pieces will arise longer, but the taste will turn out worse.
  2. I will put the cabbage, at the rate of 1 kg of cabbage I put 1 tbsp. l. Salts without a hill, and clean hands to a variety, so that the vegetable can be launched a little juice.
  3. Top carrots on a grater with medium cells, and pour out to the cabbage chips. It is important not to overdo the carrots with the volumes of carrots, as the root plant will give a dish of sweetness, and makes the texture unpleasant "soapy."
  4. Vegetables in a bowl I spray spices.
  5. I wash the bank, I clean with soda, and boiling water.
  6. In a bottle, I with the power of a tramber vegetable mixture so that it remains as much empty space as possible. I put the bank to the shoulders so that there is still a little space for the released juice.
  7. Tar cover with a special kapron lid with holes (or I spend holes in a simple lid), and leave in a warm room for fermentation for 3 days.

Sometimes I look at the vegetables in the bank. If small air bubbles begin to appear, it means that fermentation has already begun. Over time, a white foam will appear on the surface.

If the cabbage grade is low, then you can add some boiled water with a dissolved spoon of salt into the jar. An important condition - all cabbage pieces must be immersed in marinade.

Every day from the very top until the day I pierce a long wooden wand from sushi so that carbon dioxide and hydrogen sulfide bubbles come into the hole. After 3 days after the start of fermentation, I rearrange the jar on the lower shelf of the refrigerator, or I lower it into the cellar.

Soldering cabbage Cold water from under the tap

Holodnoj-vodoj-iz-pod-kranaThe recipe for sings of a crisp cabbage with cold water from under the tap got me from my aunt. I like this method, as you make a pleasant, slightly rescued snack is easier than it.

For cold water snacks, it is necessary:

  • middle cabbage;
  • a pair of carrot roots;
  • filtered water from under the tap - 2 l;
  • Large salt - 3 tbsp. l.;
  • 1 tsp. Riveted black pepper;
  • Sugar - ½ cup.

Cabbage, marinated with cold water, is done like this:

  1. On the batch I rub the cabbage with a thin chips.
  2. Carrot is also a rubber on the grater (sometimes I use a Korean carrot grater).
  3. Mix vegetables, and I approach with your hands. I lay the mixture into a clean 3-liter jar.
  4. If the water in the crane can be drunk, then dial 2 liters from there, and if not, then skip it through the filter. In the liquid, I pour salt with pepper, mixing, and pour into the container with the cabbage so that all slices are shipped into the brine.
  5. I put vegetables in brine for 3 days on a warm window sill. You can put the jar into a large container so that the covered juice does not flow into the floor.
  6. When 3 days passes, I drag the brine, I add sugar to it, pour it into the cabbage again, and cover the container with a plastic cover. Already after 3-4 days, the workpiece moves to the refrigerator, and I have been stored for about a month.

Petrovski Salted Cabbage - the best recipe

 Soldering cabbage for winter in banks - 5 simple recipes with photo step by stepThis is a simple pick-up recipe that I immediately liked my versatility, because the workpiece can be turned into a full-fledged vitamin salad, or prepare on its basis appetizing and welding soup.

Elements of the composition of the workpiece:

  • Belococcal cabbage - 1 kg;
  • carrot - 300 g;
  • onions - 200 g;
  • Cranberry - at the request of the hand;
  • Couple of garlic teeth - if you like.

Cooking marinade:

  • filtered water - 2 l;
  • 2 tbsp. l. Salts with sugar;
  • Vinegar - 100 ml;
  • peas black pepper - 3 pcs.;
  • Refined oil - 50 ml.

Delicious cabbage in Petrovsky is done like this:

  1. For marinada, we pour out cold water into the container, sucking in it with sugar, vinegar and refined oil. Boil, and cool to warm state.
  2. Dense Kochan is a tire thin straw, and pour out into a large bowl.
  3. I clean and thin onions, rinse, so that bitterness goes, and we dry slots with a napkin. I pour out to the cabbage.
  4. I rubbed the carrot large, and refer to the rest of the ingredients. All the ingredients mix, slightly adjust with their hands, and to enhance taste to a bowl of cranberry berries or garlic slides.
  5. Vegetables in a bowl watering a cooled marinade so that it completely covered the cabbage pieces. I leave for the singing for 3 days in a cool place, and after that I deploy vegetables from the marinade, and folding the workpiece into the jar.

Studying and modifying simple recipes salting cabbage in banks for the winter: on a 3 liter and 1 liter can, I noted that it will be very tasty if you use pieces of crude beets when salting. It will give not only the isolate taste, but also a beautiful pink shade of the dish.

How to Solish Cabbage with Bulgarian Peppers - Secrets of Crispy Snacks

s-bolgarskim-percemOf all the recipes for me the most delicious option with pepper. Only 5 hours, and crispy, juicy cabbage is ready for the presentation on the table.


  • Fresh dense cabbage - 2 kg;
  • meaty pepper - ½ kg;
  • Juicy carrot - ½ kg;
  • Laurel leaves - 6-7 pieces;
  • Fragrant pepper peas - 10 pcs.;
  • glass refined oil;
  • 4% fruit vinegar - 500 ml;
  • Sugar - 1.5 glasses;
  • filtered water - 300 ml;
  • Salt of large grinding - 4 tbsp. l.

Solim cabbage according to the scheme:

  1. My nickeeper, Melnyko Tire, shifting into a deep bowl.
  2. Carrot trot, and mix with cabbage.
  3. From pepper I cut seeds and films. I share the flesh with straw or half rings, and also pour out in the workpiece.
  4. All ingredients should be variating, to them to put the leaves of a laurel and pepper peas, mix all the juice.
  5. In the water I put sugar with salt, I bring to a boil, pouring vinegar, and remove the saucepan from the fire.
  6. Marine Pouring to vegetables, covering the capacitance with a lid, and I install the torque on top to the cover, so that the mariny comes outward.

Cabbage with Bulgarian pepper should be breathing in warmth about 5 hours, and only after that I shift it into the jar, I close the lid, and rearranged to the cellar for long-term storage.

Solim cabbage "on the ambulance hand" - in 2 hours

na-skoruyu-rukuFast salting of spicy cabbage at home for 2 hours is considered an express recipe. The dish can be quickly prepared even to dinner, or when guests are already on the threshold.

On the ambulance, salt cabbage with such products:

  • forks - ½ kg;
  • half the pepper and carrots;
  • ½ garlic head;
  • laurel - 3 pcs.;
  • Fragrant pepper peas - 5-6 pieces;
  • Freshless black pepper - pinch;
  • litere of water;
  • 9% vinegar - ½ cup;
  • Stone large salt - 2 tbsp. l.;
  • Sugar - ½ cup.

Fast cooking for 2 hours consists of the following steps:

  1. I rub the cabbage with a carrot on the grater, and peppers clean, and cut straw.
  2. We send garlic and peas of pepper to vegetables.
  3. All components do not have, and prepare brines. Salt with sugar with sugar, boiling it, slow down, add vinegar and laurel. After 3 minutes, turn off the slab, and pour hot brine cabbage.
  4. Cover cover the workpiece, and leave it for 2 hours in warmth.
  5. After that, we shift a snack into a jar, press from the brine, cool, and rearrange in the refrigerator.

This is the best cooking recipe, if you need to consume a snack in the near future. Without brine, it will be stored in a bank about 3-4 days. When submitting, I use a classic way, sprinkling the dish with a bounte, and watering with fragrant oil.

Delicious salting cabbage hot brine

goryachim-rassolomThis Solon became one of my favorite winter snacks. You can remove the sample after 3 days after placing in banks. And if you use vinegar in brine, then you can safely store a dish in the cold for 2-3 months. Salad will be fresh, tasty and moderately crispy.

Before soring, you need to stock such products:

  • cabbage leaves - 1 kg;
  • carrot - 300 g;
  • Pure filtered water - 1 l;
  • Sugar and salt - 1 tbsp. l.;
  • Lavrushka - 5 pcs.;
  • fragrant pepper peas - 5 pcs.;
  • Table vinegar - 4 tbsp. l.

Step-by-step cooking:

  1. Nutushned cabbage with carrot I form my hands, waiting until the vegetables are singing juice.
  2. Tightly laying the mixture into the banks, and on top of the adjacent to the brush. As soon as I get to the neck, I put peas peppers and laurel.
  3. Vary brine. To do this, dissolve spices with sugar and salt in water, boiling marinade, add vinegar to it, after which I turn off the fire, and pour the brine of the jar.
  4. I cover the necks with gauze, and dragging a fine rubber band. This is how oxygen access is provided to the salad, and it will produce an extra liquid.
  5. I put on a plate, and leave it warm for 3 days.
  6. After that, as a snack is imagining, it must be covered with a lid, and attributed to the cellar, as it is properly stored in a cold cabbage.

Cabbage saline with carrots

solenaya-s-morkovyuI want to share a recipe, how to sore cabbage with carrots so that it becomes crisp, spicy and spicy. This universal method I liked the simplicity of execution, and the fact that no more than 10 minutes goes to the workpiece.

Product proportions:

  • Cabbage forks - 2 kg;
  • Carrot - 4 pcs.;
  • Fresh garlic head;
  • filtered water - ½ l;
  • Sugar - 4 tbsp. l. with a mountain;
  • Salt large - 1.5 tbsp. l.;
  • Chipping hops-Sunnels;
  • pepper pepper - 8 pcs.;
  • Lavrushka - 8 pcs.;
  • 9% vinegar and oil - 4 tbsp. l.

Solim spicy cabbage with carrots for the winter in steps:

  1. Mixing vegetables in a bulk bowl.
  2. I am preparing brine. In the water I put salt, sugar, and other spices. Boil, pouring vinegar and oil, keep on fire 3 minutes, and remove from the fire.
  3. Sharp the jar with a capacity of 1.5 liters, and immediately fill it with boiling marinade.
  4. I closes the container with a lid, and cool it at room temperature. As soon as the blank is completely cooled, I carry it into the fridge, where I carry out 5-6 hours.

I use cabbage as a vegetable vitamin salad to boiled potatoes, meat or salted lady.

Salted cabbage has long been considered a favorite snack to any table. Crispy, vitamin and incredibly tasty, it will easily fill the lack of vitamin C, does not harm the figure, and the flavor will give.

In the proposed video, you can get acquainted in detail with step-by-step cooking salted cabbage.

Previously chop cabbage started from September 27 to day Holiday Evriviony : "On the upstream of the first lady - cabbage!", "That and chop cabbage, that with an upstream!", "At a good man on an upstream day and pies with cabbage!" . On this day, the cabbage dishes were necessarily put on the table. Cabbage Quasili, Solili, was cut, they made a fillings for pies and cougar.

Our current topic is the autumn sauerkraut. So that the cabbage turned out to be delicious, juicy, crisp and did not deteriorate for a long time, you need to adhere to several rules. They say the excellent sauerkraut with a special ringing crunch is obtained for the new moon. But this is a folk sign, and we will tell about culinary secrets.

Cut the kochan for cooking sauerkraut

Theory of sauerkraut

Choice of Kochanov for Sauerkraut

1. Casuals for sauerkrauts should be dense, white on a section with a thin sheet and a small numor, about 1/3 of the height of the Kochan. Do not be afraid of cracked kochanov - this is a sign of ripeness.

2. Successive varieties are suitable: "Glory", "Garant", "Countess", "Moscow Late", "Belorusskaya", "Triumph", "Flibastyev", "Winter Mushroom", "Gift", "Snow White" . The most famous is "Glory". But here's what Olga Sutkin, Culinary, TV presenter, Writer and historian of Russian cuisine with: "We have practically no longer ceased to grow in Russia in Russia. It is badly kept in winter. And even if you even assure you that they are selling cabbage precisely this species, do not believe it! Most likely, this is another, more resistant to long-term storage variety. However, nothing terrible, probably, it will be not bad. "

Carrot rod on a large grater

3. If there is a garden, the Cochanic beds are better to shoot after the first frosts - they are closed with frosty, they become more sugar.

4. And more useful information for summer residents: the sauerkraut is best prepared from freshly plane cabbage. It should pass 24-48 hours after harvesting. The whole thing in lactic acid bacteria. They live on the surface of the leaves and die during long storage. These bacteria affect the quality of chairs.

Shining Kochan for cooking sauerkraut

What other ingredients are permissible in sauerkraut?

Good cumin, juniper berries, fennel seeds or coriander. Summer cabbage is spicy and tart.

Together with carrots, you can add radishes or turnips, shed on a large grater. Try to introduce garlic, ginger and even pepper halapen in the cabbage mass. Want sweets, use sweet peppers, grapes, beets, pumpkin. Aroma will add a unique fragrant Antonovka. And, of course, friends with a sauer cabbage lingonberry and cranberry.

I carry your cabbage with hands before highlighting juice

How to store sauer cabbage?

Previously, the cabbage was quasil in wooden risks or barrels, stored in a cold subfield or basement. Now many are stored in refrigerators or on the balcony (if the weather is already cold). At room temperature, it is impossible to store cappist, at least it will lose crunch.

Perfect container - big glass jars. The diameter of the neck is very important. It is necessary to conveniently lay and remove the sauer cabbage, as well as provide a sufficient influx of air during the brewing process. The optimal diameter is at least 12 cm.

We mix carrots and cabbage, and then the case is already the case - decompose on banks and wait

If you have a cabbage in an enameled saucepan, immediately after cooking, put it in banks. Enameled dishes come only for short-term storage of sauerkraut! Even a small chip or crack, which are invisible to the eye, can be deposited to damage the cabbage, because rust will be formed on enamel.

The perfect lid for sauerkraut - "with a lock", that is, with a fastened handle, as well as silicone or rubber gasket. Silicone is better - it does not change the form during sterilization.

Important and temperature. The storage temperature of the sauerkraut must be about 0 ° C. If the cabbage leaves, it will become soft - the crunch will be lost, and there will be less useful properties.

Sauer cabbage ready

Cabbage recipes

Classic sauer cabbage from Olga Sutkin

Olga not only shared with us a family recipe, but also advised to pour a glass of vodka on the cabbage laid down for engineering and tartness. And noticed that the salt used for the calving adds not only the taste, but also enhances the action of lactic acid - preservative. And sugar enhances fermentation and also improves the taste. Sugar and salt should be taken from the calculation of 5 kg of cabbage - 100-120 g of salts and 50-60 g of sugar.

Classic sauer cabbage from Olga Sutkin

For the preparation of a classic 3-day sauerkraut you need:

  • 1 Kochan cabbage, approximately 3-3.5 kg
  • 3 Juicy carrots, approximately 350-300 g
  • 2 tbsp. l. rye flour
  • Needodynted salt and small sugar
  1. In the biggest bowl, lie cabbage. As soon as the bowl is filled, season with salt. How much to take salts - a matter of taste. It is enough two generous chopping. Slightly sprinkle with sugar with a cabbage, take your hands until the juice is selected. Add carrots, squeezed on a large grater. Stir, especially not learning.
  2. The bottom of the banks (cans) spray a little flour and confuse cabbage tightly, as far as the strength is enough.
  3. Patch the next portion of the cabbage and also to put it tightly into the bank. When the bank is filled with half - suprate some flour.
  4. As soon as the cabbage is fully laid, put the jar in a bowl or pelvis. With fermentation there will be a juice. Cover the neck of the cans of clean gauze and leave at room temperature.
  5. By the end of the first day, if there is enough heat in the room, active fermentation will begin in the sauerkraut. For subsequent time, it will take 5-6 times the cabbage in several places with a wooden wand. This must be done certainly, otherwise the cabbage will work out bitter. Cabbage juice will be highlighted at this time, it is impossible to pour it. At the end of fermentation, it should be returned to the bank, otherwise the cabbage will be dry.
  6. A foam will appear on the surface of the sauerkraut during fermentation. She needs to be removed! One of the signs of the readiness of the sauerkraut: the foam is no longer formed, and the brine has become transparent.
  7. By the end of third days, fermentation will become less active, and soon ceases. Last time, pour the sauced cabbage, fill the juice, close the lid and remove into the refrigerator. In the refrigerator, the sauerkraut should stand up to full maturity for another 2 days, and only after that the dish can be taste.

Sauer cabbage fast cooking

In contrast to the previous recipe, this sauerkraut will be ready only after 24 hours. It is very convenient, especially on the eve of home holidays. Such quick quay occurs due to vinegar.

Sauer cabbage fast cooking

For the preparation of sauerkraut, ready after day you need:

  • 2 tbsp. l. with a slide neural salt
  • 1 tbsp. l. with a slide sugar
  • 1 tsp. Cumin and / or Fennel seeds
  • 1 l drinking water
  • 120 ml of apple or white wine vinegar
  • 1 Kochan cabbage, 1.8-2 kg
  • 3 Large carrots, approximately 500 g
  1. For brine mix salt, sugar and seeds, with boiling water. Stir to dissolve spices and pour vinegar. Let the fluid cools until you cook the rest.
  2. Very thinly silent cabbage, removing the nickerel. Cut the cabbage across with pieces of 3-4 cm. Stoditis purified carrots on a large grater. Hands thoroughly overtake carrots with cabbage and spread to banks.
  3. Pour the jars with a warm brine. Capped by Chinese chopsticks to the bottom to the bottom, so that the excess air is released, and the brine evenly distributed on the bank. The brine should be covered with cabbage - if necessary, sink it.
  4. Close the cans with covers and remove in the refrigerator. After 24 hours, the cabbage is ready. Keep sauer cabbage in the refrigerator.

Classic sauer cabbage from Gennady Usacheva

This is a recipe from our User Gennady Usacheva from Zaporozhye . Feature Recipe: There is no accurate "dosage" in it, but the cooking technology is specified as much as possible. Consider that this is mini-instruction on the preparation of sauerkraut in the bank. For example, here is the Gennady Council for Salt Choice: "Experienced hostesses choose a salt of medium grinding. Some prefer 1/5 of the salt to replace sugar. "

Sauer cabbage with a laurel sheet in a jar

For the preparation of sauerkraut with a laurel sheet in a jar need:

  • cabbage
  • carrot
  • sugar
  • Needodynated salt
  1. There is a simple rule: one kochan cabbage goes to a three-liter jar. Also, one kochan cabbage is, at least one carrot, and better 2 or 3. Salt is calculated as follows: 20 g per 1 kg of cabbage.
  2. Kale rinse under running water. Cut the batch and carefully clean from the top layer of leaves. Kochan cut into 2 parts. Each finely tap thin straw. Many prefer to shine cabbage with a knife, and someone uses special graves, but most importantly, the cabbage has a kind of thin straw. In this form, it gives the juice faster and soak it.
  3. Put the chopped cabbage into the enameled pelvis and mantle with your hands, adding a slight salt. Cabbage will become softer and starts to highlight juice. Periodically, you should taste the cabbage, and it is desirable that it is more salty than necessary. Later, salt will leave anyway.
  4. After the cabbage is prepared, add a stuck carrot into it. Carrots add only when spreading cabbage to banks. Stir cabbage with carrots.
  5. Future sauer cabbage decompose on banks, rambling from time to time. Close the plastic ("kapron") covers and leave for 3 days, by the expiration of which can be eaten. Do not forget to ensure that the first time the brine covers the cabbage, otherwise it will become tasteless. If the cabbage juice is a lot, cast into a clean bank, and then add to the cabbage, as you absorb. Cabbage should be good to soak with juice.

Sauer cabbage with slices of rye bread

The peculiarity of this almost classic recipe is the use of rye bread slices. They give light sourness in taste and contribute to sauming cabbage. Bread helps fermentation cabbage.

Sauer cabbage with slices of rye bread

For the preparation of two 2-liter cans of sauerkraut you need:

  • 3 kg cabbage
  • 3 piece / slice of rye bread
  • 300 g of juicy carrots
  • Needodynated salt
  1. Wash 2 banks with a volume of 2 l and hide with boiling water. With cabbage kochanov remove damaged top leaves.
  2. Remove 1 good sheet from each coach and wrap in them on a piece of rye bread. Act as if wrapped the mince for the cabbage. Put "Cars" to the bottom of the cans.
  3. Course cut along in half, remove the bums, the cabbage is finely tied.
  4. Carrot Clean and soda on a large grater (or on a mandoline grater for Korean carrots). Mix with cabbage and weigh the resulting volume.
  5. Sprinkle cabbage with a carrot salt (25 g of salts per 1 kg of vegetable mixture for future sauerkraut) and overtake your hands so that the cabbage gives a little juice.
  6. Lay out cabbage with carrots in prepared banks. Lay out your hands and after each portion seal. If the bank has an uncomfortable neck, you can rub the cabbage to the potatoes. Fill in jars on the neck.
  7. Low close the cans with clean covers and put in the pallet. From the cans will flow juice and you need to save. Leave in a dark place at room temperature for 24 hours.
  8. Load the cabbage several times with a long stick (you can use wands for sushi). The wand must reach the bottom. Do not close the banks tightly and leave for 2-3 days. From time to time, pushing the cabbage with a wand. In a ready-made cabbage, we draw juice from the bowl, close the lid tightly and remove into the underground or in the refrigerator before use. Do not forget to remove the foam!

Cabbage, sauer with chili pepper and drinking water pouring

As we wrote above, you can make a cabbage not only with carrots. You get two pleasures from such a sauerkraut - crushing and warming up. Only, of course, from pepper Chile needs to remove all seeds and partitions. Still, we prepare not Mexican fiery food!

Another feature of this recipe: cabbage laid down by banks is poured with drinking water for cooking speed. Instead of waiting for the formation of cabbage juice, it can be immediately pouring into water. Such a trick goes well with a very juicy cabbage. Plus the taste of the brine will be softer and neutral.

Cabbage, sauer with chili pepper

For the preparation of sauerkraut with chili pepper you need:

  • 1 Kochan cabbage, approximately 2-2.5 kg
  • 2 Middle Carrots
  • 1 small red chili pepper, without seeds and partitions
  • 2 tbsp. l. Needed salt
  • 1 tbsp. l. sugar
  • Drinking water for pouring cabbage
  1. Cabbage thinly tap. Carrot Sutter on a large grater. Pepper is finely cut. Stir cabbage with pepper and carrots.
  2. Make a mixture in a jar tightly, not reaching the neck of about 6 cm.
  3. From above, pour a mixture of salt and sugar. Fill the cabbage of cold boiled water so that it is completely covered.
  4. Put the jar into a deep pallet and leave for 3 days. From time to time, pierce the contents of the can with a wooden wand. After cooking, store sauer cabbage in the refrigerator.

Sauer cabbage with cranberries in a jar

Cranberry adds a sauer cabbage an interesting shade of taste and enriches an additional dose of vitamin C, which is important in the flu season and cold.

In the sauer cabbage with the cranberry, you can add a little cumin and the coolest fresh root of the horse. The taste will become even richer, and Khren will prevent the workpiece from damage.

Serve sauer cabbage with cranberries in natural form or refill with sunflower fragrant oil, thinly sliced ​​sweet onions and finely chopped beloved greens. If desired, it is possible to spit sugar.

Sauer cabbage with cranberries in a jar

For the preparation of sauerkraut with cranberries in the bank you need:

  • 3 kg cabbage
  • 100 g of juicy carrots
  • 100 g Cranberry
  • 1 tbsp. l. Sahara
  • 75 g of neural salt
  • 10 g Ukropia
  • 5-6 laurel leaves
  • Freshly ground black pepper
  1. For the preparation of sauerkraut with cranberries with Kochane, remove the top leaves: they will not need. Cut cabbage on the halves and, removing the bums, thinly tap.
  2. Carrot Clean and soda on a large grater. Cranberry take.
  3. Put the cabbage and carrots in a large bowl. Sprinkle sugar, salt, dill seeds and ground pepper. Carefully overtake your hands to highlight juice.
  4. At the bottom of a large pan with a capacity of at least 10 liters, put a pair of laurel leaves. Then lay a cabbage with carrots, mocking with cranberries and remaining laurels.
  5. Drain cabbage so that it gives as much juice as possible. Cover with a lid or a wooden circle, place a heavy bench at the top. Leave in a warm place for 2-3 days.
  6. During this time, remove the foam with the sauerkraut. After 2-3 days, remove the punch and the cover (wooden circle), make a few punctures in the cabbage with a long wooden spoon with a long stalk and leave another day.
  7. Finished sauer cabbage with cranberries distribute clean banks, slightly tamping. Close the usual plastic lids and remove for storage in the refrigerator.

Sauer cabbage with apples and quotes of kochanov, harvested for winter in a large amount

There are people who do not understand why apples add to the sauer cauldron. If it is Antonovka - for a special Russian spirit. The remaining varieties of apples are for sour-sweet taste. At the same time, apples do not need to be linked and mixed with cabbage carrot mass. They are laid in the sauer cabbage otherwise. How? Read in this recipe.

Sauer cabbage with apples

For cooking sauerkraut with apples you need:

  • 10 kg cabbage, approximately 3-4 kochan
  • 2 kg of apples, best of all Antonovka
  • 250 g of neural salt
  • Hog of rye bread
  • 1 kg of juicy carrots
  1. From all the cochanis, cut down the bottom of the nickeys and the top leaves. Remove some strong white leaves and set aside. Cut the kochess in half and cabbage to lie fine straws. 2 or 3 Kochan cut the quarter.
  2. Place a part of the chopped cabbage on the table, salt and slightly mix. Put into a large bowl or pelvis. Then the cabbage over with your hands until the juice appears. At this stage, it is important not to rearrange, so that the cabbage does not get too soft.
  3. Carrot Sutter on a large grater. Add to the chick cabbage and slightly mix.
  4. At the bottom of a clean container for the journey, put a hunk of rye bread. Cover one of the pending cabbage leaves.
  5. Apples (can be cleaned) Cut in half or 4 parts (depending on the size). Remove the intolerable core.
  6. Place part of the prepared cabbage, as you should remember. When the container is filled to the middle, tight, one to one, put cut cabbage kochens. Between them post apples. Top putting chopped and mixed with salt and carrot cabbage. Remember and press.
  7. Continue to fill in container so that the hill form formed on top. Remember again until the juice appears. Cover the paved cabbage leaves, then a clean linen napkin, put the neurop on top. Leave in warm place.
  8. When cabbage starts to give foam, make a wooden stick to make several punctures until the bottom. Typically, the process of casting takes 10 days. After that, the cabbage needs to be stored in a cool place, where the temperature does not exceed 0-2 ° C.

Sauer cabbage in honey pouring

Our constant and faithful reader Tamara from Rostov-on-Don (@konstanta) Also quasite cabbage: "We for winter every year harvesting more than 100 kg of cabbage. Oscarbily love sauer cabbage in honey pouring. This recipe once gave me a mother-in-law. The brine is prepared by portions of 1 liters. Cabbage is poured by brine until it turns out completely. The top is small cargo, and cabbage is placed in a warm place for 1-2 days. Cabbage is crispy and tasty. " Recipe stylistics from the author.

Sauer cabbage in honey pouring

For cooking sauerkraut in honey pouring you need:

  • 2 medium skated burglar cabbage, approximately 1.5 kg
  • 1 Middle Juicy Carrot
  • 10 pepper peppers
  • 4-5 laurel leaves

On 1 l drinking boiled water refueling:

  • 2 tbsp. l. Money
  • 1 tbsp. l. Sahara
  • 1 tbsp. l. neural salt of large grinding
  1. Clean the cabbage from coarse external leaves. This time I decided to break off not only the sliced ​​cabbage, but also whole cabbage leaves. They will use me for the preparation of different dishes. For this, Kochan put in the furnace-microwave and heated at maximum power in several occurrences of 20-30 seconds, 2-3 minutes. So softened leaves are easier and more convenient to shoot.
  2. Half prepared leaves lay out on the bottom of an enamelled bucket / pan or banks. The remaining use for the preparation of other dishes, for example, the cabbage rolls.
  3. Put the rest of the cabbage straw. Carrots Cut straws.
  4. Sliced ​​cabbage mix with carrots. Switch it to start the juice. Put in a bucket, speaking pepper and laying out the leaves of Laurel.
  5. Brine Prepare the races. For this, in warm water, dissolve M1D, sugar and salt.
  6. Cabbage pour brine until it covers it for 2-3 cm. From above, cover the capacitance with a lid of smaller diameter and install a small cargo, for example, a liter bottle with water. After 1-2, a maximum of 3 days, cabbage is ready. Store in the cold.

And now to secure the material - Video cement of sauerkraut for winter in a jar.

How to sterilize jars for sauer cabbage for the winter and not only cabbage

The classic method: a wide pan, filled with boiling water, on the bottom of which is put on a towel, so that the banks in boiling do not come into contact and did not crack. Usually, there is enough 10-minute boiling method. But there are more "advanced" options!

If you have a dishwasher, use it. Just put banks in the dishwasher and include a short wash program, setting a temperature of 90 ° C, - at the end you will get ready-made dry banks. Be careful with the lids: there are screw caps, from the inside the plastic coated layer, which must "be welded" to the jar when twisting, it makes it only once at a temperature of 80 ° C.

More small banks can be sterilized in the microwave oven. To do this, pour cold water into each jar about 1/3 and turn on the microwave to full power for 5-8 minutes - the cans are sterilized and water and the ferry forming. After that, the water should be poured, and the cans thoroughly dry.

Soldering cabbage in 3-liter banks .

Recipe 1.

Quick cooking cabbage.

Chopping cabbage thin straw or cut into pieces. Tight

Fix in the 3-liter bank. Pour with cold water, dissolving 2 st. Salt (water 1-1.5 l). Leave the jar warm for 2 days. Then

To merge a little brine and dissolve half a cup of sugar in it, pour out again in the cabbage, leave for one day, then remove into the refrigerator for storage and use. Good cabbage to suspend with carrots. squeezed on a large grater.

Upper cabbage leaves shake the bottom of the banks. The rest of the Kochan is finely chopping, several cabbage leaves should be left as integer, they will then be useful. So, the chick cabbage to grind with salt, grated carrots, so that it gives juice, (this is if for soup). If the solit is for a snack - add cumin, cranberry. Tightly shook into the jar, hide the cabbage leaves left, cover with a clean tissue napkin - and on top of putting the cargo. You can eat on the second or third day.

Recipe 2.

One 3-liter jar

We need:

1 large cabbage kochan

1 medium carrot

1 tbsp. Spoon sugar

Salt to taste

Cooking by sauerkraut:

Cabbage, wash clean from coating leaves. Cut in half and finely chop.

We put it all into an enamelled cup or pelvis - it all depends on the volume of cabbage, which you decide to salt for the winter.

Then the many hands (like the dough), so that cabbage juice stood out, and

Cabbage at the same time will become translucent. At the same time, we must squeeze the cabbage - so it will be more convenient and faster than it.

Try the cabbage all the time, I am a salt to taste - as a result of cabbage

Must be a few strain than necessary - salt will leave when cabbage skisnet.

And so that the fermentation process began, add sugar, a little about

tablespoon on the entire Kochan.

Carrots must be cleaned and grate on a large grater.

Attention! Carrots put in the cabbage only when you are ready to lay it into the bank - there is no need for a carrot together with the cabbage - it will be tasteless.

Gently mix

When the whole cabbage is laid, you need to put the oppression.

I use the conventional kapron lid as the oppression - it is quite

enough for such a volume.

Pretty press the cover, sealing cabbage, you will have to do it more than once, because in fermentation, gases are formed, which strive to raise it upstairs. Without theknet cabbage, it turns out loose and soft, and we need a dense and crispy.

So we finished salting cabbage for the winter, it turned out full 3rd

Liter bank.

But cabbage juice turned out a lot. In no case do not pour it out!

The laborious process of salting cabbage for the winter ended, but it is not yet


It will be ready only through three days.

Further our actions are:

We put a jar with salt cabbage to a plate or a cup - otherwise all the juice that will rise in the fermentation will be on the table. By the way, and here that a small jar with juice put the side on the table (there will also be all wandering).

Cabbage will wander at room temperature for 3 days.

All this time you will need to liberate it in the morning and in the evening

The resulting gas - sulfide - the smell of course not from pleasant ...

But tolerant, the main thing is not to leave it in the cabbage. For this it will be necessary

pierce her to the bottom with a thick knife - how gas comes out and you will see and


On the first day it will be a little, in the second more, and by the evening of the third

The day the active fermentation process usually ends, it is necessary to pierce the cabbage 2-3 times a day - the first day simply press on the cover and the gas will go outself.

When you calculate cabbage, you need to remove the lid, then lay down

back to the bank, because it will play the role of the oppression.

If the juice is much - pour it into a jar.

By the evening of the third day, an acidic juice is formed in this jar, and some kind of crazy and mucous, do not be afraid and should be.

Purify the last time the cabbage "squeeze" from it all the hydrogen sulfide, take out "Gnet", pour juice from the floor-liter cans, closing the caproic lid and we ship into the refrigerator.

That's all ! Now you know how to salt cabbage for the winter in the bank!

By the way, after a day you will notice that the juice is well absorbed into the cabbage,

Therefore, you should not pour juice from the bank, if he did not fit all,

Just let it be in the refrigerator next to the 3-liter bank, and in a day you send it there and send it, otherwise the cabbage will not be so juicy and crunchy.

Recipe 3.

Solim cabbage in an enameled bucket.

We take products in the following proportion:

by 10 kg cabbage:

200 - 250g salt.

Optionally, to improve the appearance and taste, you can add:

500g of carrots, powder on a large grater or sliced ​​narrow strips;

and / or 1 celery root;

or 1 kg of integer or sliced ​​apples;

or 100-200g lingonberries;

Tsmin - to taste.

Cabbage to choke and evenly mix with a cook salt. For

uniform cabbage to be placed in a wider capacity and

Suppose 0.5-1 hours. Next cabbage to put in a bucket (saucepan or in

Banks) strongly sealing for air removal. The surface of the laid and compacted cabbage must be aligned and coated with whole leaves of cabbage that protect it from damage. Top to place a clean piece of white fabric, on top of it a wooden grid (you can a plate of a suitable diameter), which is put on the socket. As a negle, you can use a jar with water. The lattice (or plate) approximately after a day should be immersed by 3-4 cm in the juice allocated from cabbage.

When fermentation cabbage, gases with an unpleasant smell are highlighted. To remove these gases, you need to pierce the cabbage to the bottom of the smalleled smooth stick every 2 days until the release of gases stop.

Cabbage readiness occurs after 15-20 days, depending on

Indoor temperature.

Finished cabbage decompose in 3 liter banks and remove into the refrigerator.

After removing the cabbage, the surface should be aligned and seal so that the juice always covered the cabbage, because Cabbage, the remaining without brine, quickly flies and loses the part of the vitamin C contained in it.

Recipe 4.

Solding cabbage slices.

Cooking method:

Cut cabbage pieces, put in banks, and each row spend

carrots, grated on a large grater, and cut garlic. On the 3rd l can of 1 garlic head. Still cabbage hard!

The brine is prepared as: on 1 liter of water - 2 tbsp. l. With riding salt and 150 g

Sugar, 100 g 9-% of vinegar or 1 tbsp. l. essences, 100 g of vegetable


Recipe 5.

Marinated cabbage

With vinegar.

On 5 liters of cold water to take one bottle of vinegar, 2 sugar glasses.

1.5 Salt glasses, carrots. Cabbage cut into pieces, can be cut into 4 parts. Put in a saucepan or barrel. Pour brine and press.

Put the room temperature for 3-5 days.

Marinated cabbage can be served as snacks and to the second


Several possible options for saving cabbage:

10 kg of cabbage, 25 g of seeds of cumin or dill, 200 - 250 g of salts;

10 kg of cabbage, 25 g of seeds of cumin or dill, 100 g of dried berries

Juniper, 200 - 250 g of salts;

10 kg of cabbage, 300 - 500 g of carrots, 25 g of seeds of cumin or dill, 200 -

250 g salts;

10 kg of cabbage, 400 - 450 g of carrots, 350 - 400 g of Pasternak root,

200-250 g salts;

10kg cabbage, 200 - 250 g of carrots, 150 - 200 g of parsley roots,

Celery and Pasternak, 25 g of seeds of cumin or dill, 200 - 250 g of salts;

10 kg of cabbage, 300 g of carrots, 200 g onion, 25 g of dill or cumin seeds,

200 - 250 g of salts;

10 kg of cabbage, 500 g of carrots, 100 g of onions, 3 - 4 laurel sheets;

10 kg cabbage, 500 g of apples, 25 g of dill or cumin seeds, 200 - 250 g


10 kg of cabbage, 300 g of carrots, 150 g of apples, 25 g of seeds of cumin or dill,

200 - 250 g of salts;

10 kg cabbage, 300 - 500 g of carrots, 200 g of apples, 25 g of cumin seeds or

dill, 80 g of dried juniper berries;

10 kg of cabbage, 200 g of cranberries (lingers), 100 g of carrots, 25 g of cumin seeds

or dill, 200 - 250 g of salts;

10 kg cabbage, 200 g of red rowan berries, 300 - 500 g of apples, 25 g of seeds

cumin or dill, 200 - 250 g of salt;

Recipe 6.

Cabbage "In Georgian".

You will need:

- 1 medium kochan fresh white cabbage;

- 1 dining room beet;

- 1 red burning pepper;

- 4 cloves of garlic;

- 100 g of celery greens;

- vinegar to taste;

- 1 tbsp. Salt spoon on 1 liter of water.

Cooking method:

Cabbage cut into large squares, beets - thin slices,

Celery and pepper crush.

To put everything with layers by moving with chopped garlic.

Pour with boiling solid from salt, water and vinegar, which should

Fully cover vegetables.

Put for 2 days in a warm place, then in the refrigerator.

Unfortunately, cabbage prepared on this recipe is not subject to

long-term storage.

Recipe 7.

Cabbage festive.

You will need:

- 4 kg cabbage;

- 8-12 pieces of garlic;

- 250 - 300 g beets.

For brine per 1 liter of water:

- 2 incomplete tablespoons of salt;

- 2 tbsp. Sugar spoons;

- 8 peas peppers;

- 4 laurel sheets;

- ½ tbsp. Apple vinegar.

Cooking method:

Cabbage cut into large pieces. To put in the enameled pan, between the cabbage pieces, put the sliced ​​slices of raw beets and finely sliced ​​garlic.

From water, salt, sugar, laurel sheet and pepper boil brine. Remove from fire, add apple vinegar. Pour the brine cabbage. Close the saucepan with a lid. After 4-5 days, the cabbage is ready.

СОЛИМ КАПУСТУ НА ЗИМУ. 7 лучших рецептов

How to salt cabbage for winter in banks: recipes of home billets

The source of vitamin C and a magnificent appetizer in the autumn-winter-spring period is what is sauerkraut. This vegetable is available on the shelves almost all year round, but many hostesses prefer to salt cabbage in banks for the winter, to save time.

Solit cabbage taken in many countries, for Russian cuisine, it is an indispensable snack for any feast and important ingredient of favorite winter dishesSolit cabbage taken in many countries, for Russian cuisine, it is an indispensable snack for any feast and important ingredient of favorite winter dishes

Salt recipes are a lot: traditional and unusual, such as Armenian or in Korean. We invite you to get acquainted with some of them.


Before you know how to salt cabbage for the winter in banks, you should find a suitable variety. Cabbage with greenish leaf leaves or early not too suitable for long-term salting, it is recommended to choose Real Belokochante . For example, it may be "factory", "Kupchikha", "Kolobok" and others. The top leaves should be removed, damaged space cut.

You can sleep the cabbage quickly and tasty in the bank, if the chopping is quite subtly sharp knife or a special shieldYou can sleep the cabbage quickly and tasty in the bank, if the chopping is quite subtly sharp knife or a special shield


Solo or pick up cabbage on one side simply, and on the other - there are several important nuances. If they are not taken into account, the workpiece may have an unpleasant smell, mold, vegetables will darken and become neappety. Therefore, each experienced hostess adheres to proven recipes, how to salt cabbage at home, and if desired, experiments and complements their own culinary secrets.

Cabbage can be shed, pick up and marine. These are different methods of blanks.

Cabbage Popper Classic

One of the simplest recipes that suggests the minimum amount of ingredients. The result will have to wait a bit, but the natural taste of cabbage with the maximum preservation of all the beneficial substances is worth it. Get a valuable product, you can sleep cabbage In banks enamelled saucepan (without damage) or plastic bucket .

Cabbage Popper Classic

Number of portions / volume: 3 L.

Ingredients :

  • white cabbage - 2 kg;
  • carrot - 200 g;
  • Salt stone - 3 tbsp. l.;
  • Black peas pepper - 10 pcs.;
  • Bay leaf - 3 pcs.

Cooking :

  1. Clear cabbage from the upper leaves, remove the batch, finely chop.
  2. Clear carrots, rub on a large grater.
  3. Mix vegetables in a big bowl, add salt to them.
  4. The mixture is pulled by hand until juice appeared.
  5. In a three-liter clean bank throw 1 bay leaf and several black pepper peas.
  6. Fill the can with a vegetable mixture of about half, carefully tamping.
  7. Add more bay leaf and pepper.
  8. To lay the rest of the cabbage and from above to quit the remaining spices.
  9. Put the jar in the room with a temperature of 20-22, better in the bowl, since the stuffing juice will be poured across the edges. Top to cover with a lid or a plate.
  10. Periodically, the cabbage should be pushed to the bottom with a wooden stick, so that gases come out, otherwise it will have an unpleasant smell. It is convenient to use sticks sold in the departments of accessories for the preparation of sushi, but you can make them independently.
  11. As soon as the fermentation process stops, and the sequel will become transparent - cabbage is ready. After that, it should be put at home in a cold place.

Tasty and useful blank can be started in 7-10 days. Bon Appetit!

Soldering cabbage with cranberries or apples

From the calving salting differs in that the cabbage is filled with finished brine and the process goes somewhat faster. In this recipe you can use apples (ideally fragrant Antonovka), cranberry, carrots.

Soldering cabbage with cranberries or apples

Number of portions / volume: 3 L.

Ingredients :

  • white cabbage - 2 kg;
  • carrot - 100 g;
  • Apples / cranberries - 500 g;
  • water - 1 l;
  • Stone salt - 2 tbsp. l.;
  • Sugar - 1 tbsp. l.;
  • Black / scented peas - 6-7 pieces;
  • Bay leaf - 3 pcs.

Cooking :

  1. Kochan Clear from the upper leaves, cut the knife, thinly chop.
  2. Carrots clean and grate on a coarse grater.
  3. If the cranberries is added - rinse berries in the colander, if apples are flushed and cut into thin slices, removing seeds.
  4. Mix in a big mission cabbage, carrots and apples or cranberries.
  5. Put a mixture in a jar, speaking with spices.
  6. Prepare brine: boil water, add salt and sugar, stir until complete dissolution.
  7. When the brine will cool to room temperature, pour them cabbage with additives.
  8. To put the bank in a bowl or on a deep plate so that the brine in fermentation flowed there, cover on top of clean gauze and an inverted lid, leave in the room with a temperature of 20-22 degrees.
  9. From time to time (approximately 1 time per day) pour cabbage to the bottom of a wooden wand.
  10. As soon as the foam stops and increase the amount of brine - the fermentation process is completed. A can with cabbage must be rearranged in a cold place.

Such cabbage can be served as an independent dish or use in the preparation of winter salads.

You can salt and marinate not only white cabbage, but also red, pekijing, color and broccoli. Beijing is better to saline not lacknamed, but sliced ​​slices.

Cabbage in marinade

For the preparation of marinades, an additional preservative is used among other ingredients - vinegar . His presence and distinguishes this method of workpiece from others. Vinegar can be taken shop or natural, such as apple. Marinization allows you to quickly sleep cabbage and touches it for 3-4 days.

Cabbage in marinade

Number of portions / volume : 3 L.

Ingredients :

  • white cabbage - 2 kg;
  • carrot - 200 g;
  • water - 1 l;
  • Stone salt - 2 tbsp. l.;
  • Sugar - 1 tbsp. l.;
  • Vinegar - 2 tbsp. l.;
  • Black and fragrant pepper (peas) - 8-10 pcs;
  • Bay leaf - 3-4 pcs.


  1. Cabbage to prepare, thinly chop.
  2. Carrots clean, rub on a large grater.
  3. Mix vegetables in a big bowl.
  4. The mixture is thoroughly tamped to the jar, speaking with spices.
  5. Make brine: pour salt and sugar salt into boiling water, stirring, remove from the fire, cool.
  6. When the solution cools up to room temperature add vinegar.
  7. Gently pour marinade into the jar until he covers all cabbage.
  8. Install the jar into a bowl for a day in the room with a temperature of 20-22 degrees Celsius.
  9. After a day, the can close the bank and put in a fridge or cellar.

If everything is done correctly - cabbage is obtained by white and crispy.

Cabbage in banks for the winter with sterilization

If the workpiece is planned to store for a long time , It is possible to salt cabbage in the prescription banks shown below. If desired, diversify the taste and color to add sweet pepper, apples, cranberries, beet to the main ingredients. What and how much - the owner decides. Caps under the clock need to take tin, kapron, which are pre-lowered in boiling water, or use twist banks.

Cabbage in banks for the winter with sterilization

Number of portions / volume : 5 L.

Ingredients :

  • white cabbage - 4 kg;
  • carrot - 500 g;
  • water - 2 l;
  • Salt stone - 5 tbsp. l.;
  • Sugar - 2 tbsp. l.;
  • Vinegar - 5 tbsp. l.;
  • Sunflower oil - 5 tbsp. l.;
  • Black / scented peas - 12-15 pcs.;
  • Bay leaf - 5 pcs.
  • Apples, beets, cranberries, sweet pepper - at will.

Cooking :

  1. Cabbage clean, chopping thin straw.
  2. Carrot wash, clean, rub on a large grater.
  3. If apples, cranberries or sweet pepper have been added - flushed and cut if necessary.
  4. To lay a vegetable mix in clean banks, speaking with spices and tightly rambling.
  5. Boil water, add salt, sugar and vinegar to it.
  6. In the banks, pour oil (on the liter volume - 1st art. L.).
  7. Pour cabbage brine and install banks in a deep saucepan with heated water so that the water covers the shoulders cans.
  8. Bring to boil and on low heat sterilize cans with cabbage at least 20 minutes (half-liter), then close with hermetic caprochy lids.

This workpiece is better to use for the preparation of winter salads or cooking. Bon Appetit!

With the recipes hacking cabbage with beets, you can get in more detail in the article on our website.

Soldering cauliflower

This way is harvested for winter not only cauliflower, but also a young broccoli. In addition to banks, you can put onions, carrots, sweet peppers. Cabbage to be crispy, pre-boil is not needed - a sufficient two-minute blanching.

Soldering cauliflower

Number of portions / volume: 3 L.

Ingredients :

  • Cabbage color - 2 kg;
  • carrots - 200-300 g;
  • Sweet pepper - 300 g;
  • garlic - 1 head;
  • Black peas pepper - 8-10 pcs;
  • Bay leaf - 4 pcs;
  • water - 2 l;
  • Stone salt - 6 tbsp. l.;
  • Sugar - 3 tbsp. l.;
  • Vinegar - 6 tbsp. l.

Cooking :

  1. Wash cauliflower and omit in boiling water for 2 minutes.
  2. Disassemble for inflorescence.
  3. Carrots wash, clean and cut into circles, sweet pepper - straw.
  4. Garlic cleaned and take each teeth to cut on 3-4 parts.
  5. Clean sterile banks gently put cabbage, other vegetables and spices.
  6. Make brine: in boiling water (you can in the same where the cabbage blanched) to dissolve salt and sugar.
  7. In each jar, pour vinegar at the rate of 1 liter 2 tablespoons.
  8. Pour vegetable mix with boiling brine.
  9. Close with hermetic covers and leave to complete cooling.
  10. Store a blank in a cold place (refrigerator or cellar).

On the cooking takes only 2 hours, but it turns out very tasty!


Experienced hostesses are divided by their secrets of cooking salted cabbage in the following video discs:

About the author: Julia RomanovaJulia Romanova

Gardening and garden work - especially harvest and preservation of the harvest - engaged in childhood. Excellent knowledge of the Russian language helps share its secrets with readers. Twice Mom, animal lover - two cats and a dog in the house. He is interested in experiments in the garden - the field for them is located right behind the house. Therefore, it is ready to try new recipes for canning and salting, as well as original dishes from our own harvest and share them with you.

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One of the most convenient methods to prepare the grown crop of vegetables, fruits and berries - freezing. Some believe that freezing leads to the loss of nutrient and beneficial properties of plant products. As a result of the studies, scientists found out that the decline in food value during freezing is practically absent.

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Hello, today I will tell you a few my favorite delicious salted cabbage recipes. After all, this is not only a useful snack, but also an excellent addition to many dishes. Simple cabbage salting recipes in 1 and 3 liter banks for the winter will help the hostesses stocking of crispy and useful workpiece.

Mistress note. For home salting, it is better to choose late varieties of white vegetable. Forks should be dense. To make sure, take a vegetable in your hands and squeeze it slightly, the pleasant sound of the crunch speaks of the right choice. Before cutting, the cochanists are cleaned of coating green leaves and cut off the batch. The width of the straw should be at least 3 mm and no more than 5 mm.

Soldering cabbage on a classic simple recipe for a 3 liter jar


It would seem that there is a difficult thing: I chopped, sat down, soapped, put under the press and everything, wait until I move around ... Nevertheless, there are some nuances of cooking.

For example, to get a really tasty crispy and juicy snack cannot be used for salting, Iodized salt - it softens the vegetables strongly. The optimal amount of salt per 1 kg of vegetable - 25 g.

Store the blanks at a temperature of from 0 to 5 degrees. For the diversity of the taste of traditional pickling in the cabbage, you can add cranberry berries, lingers, apples or anise.

On the 3 liter bank you will need:

  • 2 kg of elastic forks;
  • 2 medium carrots;
  • 1 tbsp. l. sugar sand;
  • 2 tbsp. l. non-iodized salt;
  • According to the pinch of seeds of cumin and dill.


  1. Casuals are cleaned of coarse topping leaves. The required amount of cabbage is launching straws in a basin and shares with sugar sand before the selection of vegetable juice.
  2. During stirring, salt is introduced into a mass in small portions. Do not forget to try the cabbage taste, in the end it should be slightly saved.
  3. Thermal carrot, seeds of cumin and dill are added to the salting. Everything is mixed and tamped into a jar for 3 liters, covered with a lid and put on three days to heat.

Mistress note. At home, cabbage is a natural way, but it is extremely necessary to calculate it several times a day with a wooden needle with a long way, giving out gases accumulated inside.

After three days, the crisp blank, filled with lean oil and rings of the onion bow, is placed on the table or closes with a plastic lid and is removed for storage in cold.

Fast cabbage salting at home in 2 hours


The quick salting method does not reach the natural kailing cabbage at home, but, nevertheless, in 2 hours it is still possible to recreate a similar taste.

For the "greasy" snacks will be needed:

  • 2 medium-sized plug;
  • 2 large carrots;
  • a glass of sugar sand (if you do not like a very sweet salad, then the amount to reduce half);
  • Half a glass of rash. oils;
  • 2 tbsp. l. salts;
  • 70 ml of 9% vinegar;
  • 1 l of water.

How to Solish:

  1. Vegetables are bold fine straws, laid out in the scenery and mixed.
  2. For the brine, it should be brought to a boil water, add salt to it, sugar and stir up to dissolving crystals. Then pour oil and vinegar, stirring, let's get drunk about 7 minutes and remove from the fire.
  3. The vegetable mixture is poured by a hot marinade, stirred and covered with a lid.
  4. For 2 hours of cabbage is soaked with brine and will be ready for use.

Fast salting can stand in marinade until 3 days without loss of taste, but for longer storage, it is still worth moving from cabbage liquid. Store is recommended in the cold.

Checked cabbage salting large slices in a cold way


As experience shows, salting cabbage large slices in banks with a cold way - the most popular method of preserving the product for a long period of time. And the prepared snack on the grandmother's recipe will save all the beneficial properties of the vegetable.

For salting, large slices will need:

  • 3.5 kg of elastic lilt forks;
  • 0.5 kg of fresh beet;
  • 3 garlic teeth;
  • a small piece of horseradish root (approximately 5 cm);
  • 100 g salts;
  • 0.5 Art. sugar sand;
  • 5 peas peppers;
  • 3-5 sheets of laurel;
  • 2 l of water.

Cold cooking:

  1. The forks are cut into 4 parts.
  2. Beets cut into small plates. Garlic and horseradish - on small fractions.
  3. For marinade, spices, salt and sugar are laid in boiled warm water.
  4. On the bottom of the volumetric tank, pieces of garlic and shreds are laid out, the cabbage and beets are laid out on top of the dense layers. The billet is filled with brine.
  5. Vegetables pressed the lid to which the press is installed, ensuring maximum pressure.

Mistress note. Since the cabbage recipe salts without adding vinegar, then you should not wait for quick cooking. The process of calving will take up to 7 days.

The finished billet is unfolded according to sterile 1 or 3 liter banks, closed with polyethylene lids and is placed in a cold for storage.

How to sore cabbage for winter with apples


Consider the simplest recipe, how to pick up popular cabbage from the owners with apples for the winter. And the original taste of the dish will not leave anyone indifferent.

For salting in a three-liter jar will need:

  • 400 g of carrots;
  • 2 kg of white vegetable;
  • 4 medium-sized apples;
  • 3-5 sheets of laurel;
  • 10 mines of black and fragrant pepper;
  • 3.5 tbsp. l. Salt.


  1. Cochanic bolds in any convenient way, carrots are rubbed, acidic apples without a seed box are cut on 6-8 parts.
  2. Mass of cabbage and carrots are overwhelmed with salt to the formation of vegetable juice, then mixed with pepper and laurel.
  3. A layer of vegetables is laid on the bottom of the steedy bank, the next layer is fruit. So continue the layer formation, slightly tamping the bookmark, leaving the free space in the neck of about 4 cm.
  4. Content is covered with a saucer, the bank is put in a deep bowl and leaves for 2 days indoors. During the fermentation process, you do not forget to periodically pierce the snack with a wooden needle to release the air accumulated inside vegetables.
  5. After the timing, a salt cabbage with apples with apples is transferred to the cold room and continue using punctures to produce "Gazaki" for another 3-4 days.
  6. The finished saline is closed with a plastic lid and stored in the refrigerator.

Soldering cabbage with bell pepper in banks under the iron covers


The easiest recipe for salting cabbage with Bulgarian pepper switched to me from my beloved grandmother. The main plus of such a workpiece is that it does not require big money, but to prepare easier.

On the bank 1 liter will need:

  • 625 g of white cabbage;
  • 125 g of Bulgarian Poker;
  • 1 Patched bulb;
  • 0.5 h. L. shallow salt;
  • 1 tsp. Sahara;
  • 1 tsp. acetic essence;
  • 2 tbsp. l. Lean oil.

How to Snack:

  1. Vegetables are cut thin straw.
  2. Hand cabbage is overwhelmed with salt and sugar, it hits, and if necessary, it is hijacked or sached.
  3. All vegetable components are thoroughly mixed with oil and essence of diluted in 2 h. Drinking water.
  4. The snack is placed in a steedy jar and is set for sterilization by a quarter of an hour (after water boiling). Then rolled up with a scrap-saw iron cover, cooled and placed in a cold place for further storage.

Soldering cabbage in banks for the winter with aspirin


During the caring cabbage, acetylsalicylic acid acts as a preservative, significantly prolonged shelf life. Also, the product does not mold, the fermentation process is completely excluded, which indicates that such a twist can be done under the iron covers and do not worry about bloating or explosion. Such a snack crushes even after a few months of storage.

For salting with aspirin, you will need:

  • Elastic plugs late grade 2.5 kg;
  • Large carrot 1-2 pieces;
  • Large salt 3 tbsp. l.;
  • Sugar sand 3 tbsp. l.;
  • Tablets aspirin 3 pcs.;
  • laurel leaves 3 pcs.;
  • pepper pepper 6 pcs.;
  • boiling water.

How to do. Step-by-step recipe:

  1. Cabbage thinly bolds, carrots rubbed on the grater. Vegetables are mixed.
  2. A third of the sugar and salt is falling asleep in the stewed capacity, 2 black pepper peas are thrown, bay leaf and aspirin tablet.
  3. A vegetable mixture is filled with 1/3 banks, good ramming. We repeat the layer formation 2 more times.
  4. On the shoulders of the filled jar poured boiling water. Let us stand up a blank for 5 minutes, we supplement the bank with boiling water to the top, we ride, put on the lid and wait for the cooling of the products.

Chilled snacks put in a cool place for further storage. Product proportions are given to a 3 liter bank.

Solim cabbage quickly and tasty and in one day


A very simple recipe "instant" cabbage got me from a neighbor, which all the time treats guests with its billets.

Proportions on a 3 liter jar:

  • small but strong kochan;
  • 2 medium-sized carrots;
  • 5 garlic lobes;
  • 4 Laurel sheet;
  • 10 peas of black pepper (you can take a mixture);
  • 6 tbsp. l. lean oil;
  • 2 tbsp. l. table vinegar;
  • 2 tbsp. l. shallow salt;
  • incomplete glass of sugar;
  • 2 liters of water;
  • Half chili pod.

Solim cabbage literally in one day:

  1. At the bottom of the dry clean banks lay the spices (Lavra, pepper peas, cut in half garlic slices, chili).
  2. Water is brought to a boil and removed from the stove. Sugar with salt dissolves in the hot liquid, then vinegar and oil is poured.
  3. Cabbage is cut into a cube or a large straw. Carrot is rubbed on the grater for Korean carrots. Vegetables are laid in a jar with spices - a layer of cabbage, a layer of carrots and so on.
  4. The content is poured by hot brine. The bank is closed by a polyethylene lid and shakes well.
  5. After the mixing procedure, the cover is removed, and the neck is covered with gauze folded in several layers. In this position, we wait for a complete cooling of the mass, we close the capacitance with the lid and put the workpiece overnight in the refrigeration chamber.

The next day, you can safely put a snack on the table from acute and crunchy kale.

If the hostel suspected cabbage, what to do?


They say if the hostess reasured the dish, it means that it is in love with

Superstitions will throw aside, because it happens very disappointing when you understand that time and products are spent in vain. Inadmit - it is still possible to withstand, and what to do, if it turned out the opposite?

To begin with, we will understand why it may turn out. As experience shows, not every hostess strictly observes the prescription proportions, and many at all operate "on the eye" by versioning to their experience. Most often, the reasons can happen if:

  • You used incorrect (untested) recipes;
  • The recipes indicate a large salt, and in fact it is used fine;
  • The product of the product is highly exceeded;
  • During the start-up to vegetables, there was no sufficient air access required for proper fermentation, in this case the cabbage is not quas, and simply absorbs the salt brine;
  • Carrots are used much more than given in the recipe.

If the cabbage is still saved, then:

  • Clean several potato tubers and climb them into the cabbage. Potato will not accept all extra salt, but partially saves the situation;
  • Put in the gauze bag several grievances of dry rice and lower it into the brine for 10-15 minutes;
  • Drain part of the brine and replace it with cold water, do not forget to mix the salting to 5 times a day;
  • To a snack snack, add a fresh chopped vegetable, carved with sugar sand;
  • Extinguish with her meat to dinner, prepare delicious borsch or cut the vinaigrette;
  • Serve to the table, quickly and deliciously by refringing a snack onion and lean oil.

What day in October and November is better to sore cabbage?


My grandmother began to harvest the cabbage after the onset of the first frosts, this usually occurs in the first decade of October. She explained her actions by the fact that it was by this time that there was a full ripening of kochanov.

It is believed that the lunar phases affect the quality and duration of the storage of salt cabbage. We, conventional housewives, are not available to these sacred knowledge to independently calculate those the days that are most favorable for the salting pushing out from the phase of the moon and the zodiacal card. And here the lunar calendars come to the rescue.

By taking information from the lunar calendar as a basis, I understand that in October the most favorable days fall out for the middle of the month, and specifically from 13 to the 17th day.

Favorable days in November:

  • 2, 3 and 4 - can only be engaged in salting after 12 hours;
  • 11, 12 and 13 to 18:46 - a good time for home canning for long-term storage;
  • 19 and 20 - favorable days for short-term storage billets;
  • 21 and 22 - should be done by preservation for continuous safety.

Favorable days in December - from 8 to 11, from 16 to 20 and from December 24 to December 26 inclusive.

Experienced housewives believe that salting cabbage for the winter in banks, simple recipes on 1 and 3 liter containers, which are described above, preferably to do on a growing moon or 5 days after new moon. And on folk accepting conservation prepared in one of the women's days (Wed, Fri, Sat) will be kept very long and have wonderful taste.

Successful blanks!

And of course, I advise you to watch video recipes on the theme of delicious selfish cabbage and learn a lot of useful information for yourself.


Portions 3 servings

Cooking time 0 min.

Засолка капусты на зиму в банках - 5 простых рецептов с фото пошагово

In winter, when fresh vegetables do not boast a lot of vitamins, we always cut off the cabbage quashen or canned. With preservation in this vegetable, vitamin C is perfectly preserved, and in the cabbage there is a lot of potassium - a trace element, and is indispensable for good heart work. The easiest way to pick up cabbage for the winter in glass jars. According to our uncomplicated recipes, even a beginner will cope with this task.

Cabbage for the winter - salting in banks

Cabbage, saline for this recipe, can be used as a universal snack, like an independent vegetable dish or as an addition to the main, for example, to hot stewed potatoes. Cabbage, saline in a three-liter jar, it turns out delicious and crispy, and is preparing easily and quickly. Radial bank with cabbage is kept long time in a cold place.

Bon Appetit!

Cabbage dry salt for winter in banks

Solo (pick) cabbage in large three-liter jars can be different. We invite you to get acquainted with the classic recipe for a dry salting of this vegetable. The recipe resembles serving cabbage in large wooden barrels or enameled containers, but is made faster. You will need cabbage of the middle-bed or late variety, carrots, large salt and sugar.

Ingredients (1 kochan cabbage):

  • Cabbage - 1 large kochan.
  • Carrot - 2 pcs.
  • Salt - 2-3 tablespoons.
  • Sugar - 2 tablespoons.
  • Cumin or dill in grains - 1-2 tbsp. Or at will.
  • Cranberry berries - 100 gr. Or at will.

Cooking process:

  1. Finely chopping cabbage on a hollow machine or chop the knife into a thin straw.
  2. Grind carrots on a coarse grater.
  3. Fold in the big pelvis cabbage and carrots, salt. Only a large nutritional salt is suitable for the grip - it ensures that saline vegetables will be well stored. Small and iodized salt for this purpose is not suitable.
  4. Pretty snatch cabbage with carrots with hands or beast, while vegetables will be allowed. When the cabbage straw becomes translucent, the process of energous can be stopped.
  5. Add sugar to vegetables and stir well.
  6. If desired in the cabbage, sues for the winter, you can add dry grains of dill or cumin and cranberry berries.
  7. Walk boiling water three-liter banks. We will put the finished cabbage in them as close as possible, tamping the beater. As a result, the cabbage laid under the most born banks should be covered with their own juice. If the juice is not observed, but you put the cabbage very tightly, press cabbage in the neck of the cans with something heavy (do the oppression) so that it gives juice.
  8. We put a jar with a cabbage in a bowl and cover the neck with a plastic lid if you did not do the gilt (if there is a blowing, then you do not need to cover the lid). Leave the jar in the warm room for 3 days.
  9. At this time, the cabbage will begin to wander, the production of gas, therefore there will be an unpleasant smell. And the cabbage juice can slightly flow from the bank. But it's not worth it - it is not worth it - this is the normal rush process of salt cabbage. Remove the gas from the jar, the cappist of the cabbage with a knife or a thin long wooden wand several times a day - that you will help you to move off the cabbage.
  10. After 3 days, the jar with the cabbage close the suction caproic lid very tightly and deposit into the cold room (refrigerator, basement, cellar or to the pantry). Best salt cabbage in a glass jar is stored at temperatures from +1 to +5 0 WITH.

Tip: During fermentation, try the cabbage on the second and third day. If your taste in it will be very little salt, spread another tablespoon of salt at 100 gr. Boiled water and frace salt solution in a jar.

Bon Appetit!

Cabbage in a bank with beets in Guriyski

This cabbage recipe came to us from solar Georgia. The cabbage is obtained with a light crust in, with a spicy flavor of beets, celery and spices, and also a beautiful pinkish-beetted shade. Big plus recipe - you do not need to hook cabbage. It is enough to cut the Kochan into several sectors.


  • Cabbage Belococcal late varieties - 3 kg.
  • Red beet - 1.5 kg.
  • Salt - 4 tbsp.
  • Garlic - 2 heads.
  • Celery (greens) - 200 gr.
  • Burning pepper - 100 gr. or to taste.
  • Water - 2 liters.
  • Bay leaf - 2-3 pcs.
  • Carnation - 5-6 pcs.
  • Black pepper pepper - 5 pcs.

Cooking process:

  1. First, prepare brines. It should cool cabbage for serving. Pour water into a saucepan, add spices (except for burning peppers) and salt on the recipe, bring to a boil, boil for 5 minutes. Disable the fire and put the brine cold.
  2. In the large enameled pan, the first layer was putting a purified beet, sliced ​​on a circle with a thickness of 5 mm.
  3. Cabbage Caprands Clear from the upper leaves, divided into 3-4 parts and then each part for another half (so it turns out 6-8 sectors from one Kochan). No need to delete.
  4. Put all cabbage on beets. If the cabbage salting container is not wide, at the beginning we will post half the cabbage.
  5. Celery disturb, garlic cloves cut along several parts each.
  6. Garlic and celery mix with burning pepper, sliced ​​thin circles, and lay out on the cabbage.
  7. Top of laying the remaining cabbage.
  8. Pour the cabbage brine covering the lid. Its diameter should be less than the diameter of the dishes in which the quay occurs. On the lid put a heavy cargo.
  9. We leave the cabbage to be asked and flavored at room temperature for 3 days. Then we mold a few cabbage brine in a bowl, add another 1 tablespoon of salt to it, mix and pour back into the cabbage. Let marquen for another 2 days.
  10. Now you can shift the cabbage to the jars, cover the drop-down lids and remove into the refrigerator or in the cold room. And you can store in Guri's cabbage in the same container in which its preparation occurred.
  11. Guri's cabbage is ready for use on the fifth day after the singing, but it will be tastier when it wakes better, for 7-10 days.

Bon Appetit!

Cabbage salted with tomatoes

Original, interesting and tasty carries out cabbage salted simultaneously with tomatoes. Thus, one smear is preparing a delicious salad of cabbage and tomatoes, which can be stored in a cold for several weeks, spreading on glass cans.


  • Cabbage - 4 kg.
  • Tomatoes - 2 kg.
  • Salt - 150-160 gr.
  • Celery (greens) - a small bundle.
  • Grains of dill - 2-3 tbsp.
  • Fresh leaves of black currant and cherry - 2-3 pcs.
  • Pepper burning or black peas - to taste.

Cooking process:

  1. Dense, fleshy tomatoes wash, cut into large slices.
  2. Cabbage is smallly chopping, the celery is finely cut.
  3. Mix vegetables with celery, grains of dill and burning pepper (or add black peas, if you do not like too sharp vegetable snack), add cherry leaves and black currants.
  4. Stay to the salmon in a large enameled pan, cover top with a wooden plank or an enameled lid of a smaller diameter, press the cargo.
  5. Leave for fermentation for 3 days at room temperature. During fermentation, cabbage with tomatoes should be gently mixed 2 times a day.
  6. After 3 days, shifting saline vegetables into glass jars and store in a refrigerator or in a cold place.

Bon Appetit!

Cabbage with carrots salted by pieces

If there is no desire to shine cabbage, we suggest you cut it with pieces of medium size and pick up in acetic brine. Cook and store such cabbage in glass jars. The main secret of this recipe is to lay cabbage in banks not too tight, but moderately freely. Such cabbage is obtained very tasty, crisp and quickly eaten.

Ingredients (on 1 liter bank):

  • Cabbage - half of one small Kochan.
  • Carrots - 1 small.
  • Garlic - 3-4 teeth.
  • Salt - 1 tbsp.
  • Sugar - 0.5 tbsp.
  • Vinegar table 9% - 1 tbsp.
  • Black and fragrant peas - to taste.
  • Dill in beans - 1 tsp.
  • Water - 200 ml.

Cooking process:

  1. Carrot is well rinsed, clean and grate on a fine grater, and you can cut into a thin straw - it will be more beautiful.
  2. Cabbage for salts you need to take late varieties. Remove the top leaves from Kochan, cut it on half, then - on small squares (for the workpiece 1 liter cans, the cabbage will need half a small cabbage). Cut down.
  3. Garlic cloves cut along, each into several parts.
  4. In the washed and sterilized glass jar, we will lay the vegetables with layers, alternating a layer of cabbage with a layer of carrots, sprinkled with garlic, grains of dill and pepper peas.
  5. Prepare brine. Add sugar and boiling water to boil 2-3 minutes. Disable fire and add vinegar.
  6. Hot brine immediately pour prepared cans with vegetables and roll with metal covers. Put the banks to cool up the bottom, shutting something warm to complete cooling. Store such cabbage orders in a cool place.

Bon Appetit!

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