Cabbage is one of the most popular vegetables all over the world. It has its own medicinal properties. Many are accustomed to associate it as a dressing for borscht or one of the ingredients for salad. One of the most popular preparations is an excellent snack for your table.
There are several tips for preparing it. Almost all varieties are suitable for pickling this wonderful vegetable, not just white cabbage. It is advisable to choose tight forks. It also goes well with other vegetables, carrots, bell peppers, beets and many others.
Today we will walk you through 5 simple and quick recipes for making pickled cabbage. I also suggest checking out the wonderful recipes.
Ingredients:
- Cabbage - 1 fork
- Beetroot – 1 (large)
- Garlic – 10 cloves
- Bay leaf – 5 – 7 pcs.
- Peppercorns - to taste
- For the marinade:
- Water – 1 liter
- Salt – 2 tbsp. spoons
- Sugar – 150 gr.
- Vegetable oil - half a glass
- Vinegar 9% – 150 gr.
Cooking method:
1. Peel the cabbage from the upper, soft leaves. We cut it, cut out the head of cabbage, cut into petals (sizes at your discretion).
2. Peel the garlic and chop it into circles.
3. Wash the beets under running water and cut into strips.
4. Now let's prepare the marinade. Pour 1 liter of water into an enamel pan, add 2 tbsp. spoons of salt, 150 gr. sugar, vinegar 9% and vegetable oil. Mix everything thoroughly, put it on the fire and bring to a boil.
5. Meanwhile, take a large dish, bowl, bucket or pan and begin to layer the ingredients. First cabbage, then beets, garlic, bay leaf and pepper, until the very top of the container.
6. The marinade has boiled, turn it off and pour in our prepared ingredients.
In order for the cabbage to cook faster, you need to pour hot marinade over it.
7. Cover the bucket with a plate and put pressure on it so that the cabbage is completely in the marinade.
8. When the marinade has cooled completely, put the cabbage into containers and put it in a cool place.
Serve to the table, enjoy your meal.
Instant cabbage recipe with vinegar
Ingredients:
- Cabbage – 1 kg.
- Carrots – 1 pc. (average)
- Bell pepper – 1 pc. (average)
- Garlic - to taste
- For the marinade:
- Water – 450 ml.
- Salt – 1 tbsp. spoon of salt (heaped)
- Sugar – 100g.
- Vegetable oil – 100 ml.
- Vinegar 9% - 100 ml.
Cooking method:
1. Peel the cabbage from the top leaves and chop finely.
2. Then peel the carrots, rinse under running water and grate on a coarse grater.
3. Wash the bell pepper, cut out the stem, seeds and cut into strips.
4. Peel the garlic and cut it as desired.
5. Place the cabbage in a saucepan, knead it with your hands until it shrinks slightly and releases juice.
6. Add carrots and mix well.
7. Then add pepper, garlic and mix gently with your hands.
8. Prepare the marinade. Pour 450 ml into an enamel pan. water, add 1 tbsp. spoon of salt, 100 gr. sugar, 100 ml. vegetable oil.
9. Place on the fire, bring to a boil (if desired, you can add black peppercorns and bay leaf). Let it simmer for 2-3 minutes, add vinegar and remove from heat.
10. Pour the hot marinade over the cabbage and mix thoroughly, tamp lightly so that the liquid appears on top. Then we place a plate and a weight on it.
11. Leave at room temperature for 6 – 8 hours, then transfer the resulting workpiece into a glass container and put it in the refrigerator. Bon appetit.
Delicious pickled cabbage in a jar for the winter
Ingredients:
- Fresh cabbage – 1.5 – 2 kg.
- Carrots – 1 large
- For the marinade:
- Water – 4 glasses (for 1 3-liter jar)
- Salt – 1 tbsp. spoon
- Sugar – ½ cup
- Vinegar (70%) - 1 tbsp. spoon
- Pepper - to taste
- Bay leaf - to taste
Cooking method:
1. Start cooking the marinade. Pour 4 glasses of water into an enamel pan and put on fire. When the water starts to boil, add half a glass of sugar, 1 tbsp. spoon of salt, 1 tbsp. a spoonful of vinegar essence, bay leaf and peppercorns to taste, mix everything and taste (you can add more ingredients if you wish).
2. We begin to boil the marinade, cover with a lid and let it boil for 10 minutes.
3. At this time we will chop the cabbage. We take and peel the top leaves, and then finely chop.
4. Peel the carrots, rinse and grate them on a coarse grater. Place carrots and cabbage in one container.
5. The marinade is ready, strain and let it cool a little.
6. Take a 3-liter sterilized jar, pour the marinade into it and begin to place the ingredients, compact it so that the cabbage is in the brine.
7. Then close the jar with a nylon lid and put it in a cool place. Bon appetit.
How to cook sweet cabbage
Ingredients:
- White cabbage - 1.5 kg;
- Carrots (small) - 1 pc.;
- Bay leaf - 2-3 pcs.;
- Coriander beans - 1 tsp;
- Refined vegetable oil - 3-4 tbsp. l.
For the marinade:
- Water - 0.5 liters;
- Sugar - 0.5 cups;
- Coarse salt - 1 tbsp. l.;
- Vinegar 9% - 0.25 cups.
- Glass with a capacity of 200 ml.
Cooking method:
1. Shred the cabbage thinly and place it in a large container.
2. Wash the carrots, peel them, add them to the container and mix well.
3. Take a 3-liter jar, fill it with cabbage, bay leaf and coriander seeds. We compact it well, fill the jar to the top and pour in vegetable oil.
4. In order to prepare the marinade, we need. Pour water into a saucepan, add salt, sugar, put on the stove and boil for about 3 minutes. After boiling, pour in the vinegar, after 10 minutes remove from the stove. Pour it into a jar, close the lid, let it cool at room temperature, then put the jar in the refrigerator for 8 hours. After 8 hours, the workpiece is ready and can be served. Bon appetit.
Video recipe for marinated cabbage pieces
Enjoy your meal!
Pickled cabbage is the best appetizer for the Russian table. It goes well with many dishes and whets the appetite. In addition, it is good for health. Doctors say that cabbage, including pickled cabbage, can work wonders. And above all, it is a wealth of vitamins that protect the body from colds in winter and increase immunity.
Therefore, if you have a couple of forkfuls of cabbage, I advise you to use it for a delicious salad. It can be prepared both for the winter and eaten immediately. After all, this vegetable can be stored fresh all year without any problems. And in winter, you can take out a jar and season the cabbage with oil to make a cabbage salad. But of course, most housewives know that sauerkraut makes incredibly tasty and rich cabbage soup.
And in this article, I have collected very tasty recipes for pickled cabbage that are quick and easy to prepare. I suggest you do this together, and right now. After all, all the ingredients are simple and accessible. Especially now, during the harvest season.
So let's get started...
Now I will show you how to easily and simply prepare a delicious and crispy cabbage and carrot snack. It can be stored all winter, but, as a rule, it rarely survives until the first frost - it is eaten instantly!
Ingredients for a 3 liter jar:
- White cabbage;
- 8 cloves of garlic;
- carrot;
- fresh parsley;
Products for marinade:
- one and a half liters of water;
- half a glass of vegetable oil;
- a glass of vinegar (9%);
- 2 tablespoons salt;
- 6 bay leaves;
- a mixture of peppercorns to your taste.
Step-by-step description of the recipe:
1. Prepare the marinade. To do this, combine all the necessary products in a saucepan or saucepan and place on the stove. Bring to a boil and cook for 2 minutes. After this, you need to turn off the heat and leave until it cools completely.
2. Cut the cabbage into 4 pieces and remove the hard core. After this, divide each part in half. Cut the carrots into slices. Peel the garlic, wash the herbs.
3. Place a layer of cabbage on the bottom of a clean jar. To do this you need to divide it into sheets. Place carrots, garlic and parsley on top. Press down with your hand. Thus, lay out several layers to the very edges of the jar. Press down carefully after each layer.
4. Pour cooled brine so that it covers the entire salad. You will end up with some liquid left. Don't rush to pour it down the sink. After a day, check the marinade level. If it drops, add more liquid. Cover with a regular nylon lid and put in the refrigerator or basement.
The salad turns out very tasty, appetizing and crispy. It flies off the table very quickly, especially under potatoes. Bon appetit!
Pickled cabbage with beets for the winter in jars
Cabbage with beets is doubly healthy and beautiful. The color of the snack directly depends on the amount of beets. In this recipe I will indicate the optimal ratio of all ingredients. This cabbage is ready within a day after closing the jar. And in a cool place it can be stored all winter.
Ingredients for a 2 liter jar:
- half a kilo of cabbage;
- 200-300 grams of carrots;
- 400 grams of beets;
- 5 cloves of garlic;
- peppercorn mixture - to taste;
- 2 bay leaves;
- You can add chili pepper if you wish.
Brine per liter of water:
- one tablespoon each of granulated sugar and salt;
- 4 tablespoons of vegetable oil;
- half a glass of vinegar 9%.
Step-by-step description of the recipe:
1.Peel the cabbage from the upper wilted leaves. Cut the head of cabbage into 4 parts and remove the stalk. Then cut each part into pieces of such a size that they fit into the neck of the jar.
2. Peel the carrots and cut into slices. If you are using large vegetables, you can cut them into half rings or quarters.
3. Do the same with beets. It needs to be peeled and cut. If it is small, you can chop it into circles. In this case, the beets were medium in size and cut into half rings.
4. Place a few pieces of beets, carrot slices and a mixture of peppers at the bottom of a clean jar (in this case, a 2-liter jar). Add bay leaves and a couple of cloves of garlic. If you are using chili pepper, you should also add it now.
5. Place several pieces of cabbage tightly on top. Continue the layers in this way until the neck. Beets, carrots and garlic should be on top.
6. Prepare the marinade. To do this, boil water, after dissolving granulated sugar and salt in it. As soon as it boils, add vinegar, oil and remove from heat. Fill the jar to the top with hot liquid.
7. Cover with a plastic lid and leave on the counter for 2 days. After this, it can already be served for lunch. If you plan to store it, you need to move the jar to a cool place.
Instant pickled cabbage pieces
This cabbage will not leave anyone indifferent. It turns out very tasty, and it takes no time to prepare. Try it and see!
Ingredients:
- one and a half kilograms of fresh cabbage;
- 1 large carrot.
For the marinade:
- one and a half liters of water;
- half a glass of granulated sugar;
- one and a half tablespoons of salt;
- a tablespoon of vinegar essence (70%);
- peppercorns and bay leaves.
Step-by-step description of the recipe:
1. Shred the cabbage as you like. Some people like larger pieces, while others like small straws. Grate the carrots on the coarse side of a grater. Combine them together in one bowl and mix.
2. Cook the marinade. Place water on the stove and wait until it gets hot. At this stage, add salt, add granulated sugar and dissolve them. Pour in vinegar and oil, add pepper and bay leaves (about 3 leaves). Boil for 5-7 minutes after boiling.
Be sure to taste the brine. You may want to add salt or sweeten it.
3. Then the marinade needs to be slightly cooled and strained.
4. Pour the brine into a clean jar. Then put the cabbage and carrot salad there. Now that all the vegetables are in the jar, you need to crush them well with your hands so that they all end up in the brine.
5. Close the lid tightly and put it in a cool place for 6-8 hours. I usually do this in the evening, and in the morning you can eat a delicious salad.
It turns out very tasty and juicy. And most importantly, it’s very simple.
Delicious pickled cabbage for the winter under iron lids
Preparing cabbage salad for the winter using this recipe is very simple. If you wish, you can chop more carrots or bell peppers here. We will prepare it only from cabbage, with a delicious marinade.
Ingredients:
- cabbage;
- allspice;
- cloves of garlic (about 2 pieces per liter jar);
- bay leaf (1 leaf per liter jar);
- dill inflorescences;
- vinegar (9%) at the rate of 1 teaspoon per liter jar.
For the marinade:
- one and a half liters of water;
- a glass of granulated sugar;
- 2 tablespoons salt;
- a few peas of allspice.
Step-by-step description of the recipe:
1. Chop the cabbage thinly. Don't forget to remove the top leaves first. They are usually lethargic and slightly spoiled. The stalk also needs to be cut out.
2. Wash and sterilize the jars. Place a few peppercorns on the bottom. Adjust the quantity yourself, depending on the type of pepper and the denomination of the jar.
3. Place dill, bay leaf and finely chopped garlic on top. Cover with a whole cabbage leaf.
4. Lay the shredded cabbage tightly, pressing it lightly with your hands.
5. Prepare the marinade. To do this, you need to boil water, add salt and dissolve granulated sugar. Place a few peppercorns there and cook for 1-2 minutes after boiling. After cooking, the brine must cool completely. If you pour hot liquid over such cabbage, it may become slimy and not very tasty.
6. Fill the jars to the top with warm brine. Spicy lovers can add a piece of hot pepper. Seal tightly with iron lids and leave for 10 minutes. After this, turn them upside down for 2 hours.
7. Now the cans are sent to the basement or cellar for storage.
Pickled cabbage with bell pepper
Cabbage salad is delicious in any recipe, but it is especially good in combination with bell peppers. These two vegetables complement each other perfectly. The result is a very aromatic, juicy snack with a sweet and sour taste, which crunches appetizingly while eating.
Ingredients:
- kilogram of cabbage;
- 1 bell pepper (preferably red);
- 1 carrot.
For the marinade:
- half a liter of water;
- a tablespoon of salt;
- 6 tablespoons of nine percent vinegar;
- 7 tablespoons sugar;
- 80 ml vegetable oil.
Step-by-step description of the recipe:
1.The first step is to prepare the brine. After all, by the time you pour the vegetables, it should already be warm. So, in a saucepan or small saucepan, dissolve salt and granulated sugar in water. Add oil, stir and set on fire. After boiling, immediately remove from the stove. Only then pour in the vinegar.
2. Chop the cabbage into medium strips. You can do this smaller or, conversely, larger.
4. Grate the carrots on the coarse side of a grater.
5. Mix all vegetables evenly among themselves. Fill the jars with the resulting mass. When the brine has cooled and becomes warm, pour it over the cabbage.
6. Close with lids and put in the refrigerator for 8 hours. If you make the snack in the late afternoon, you can leave it overnight. Even if I cook it in the morning, I leave it until the next morning. During this time, the vegetables are fully saturated with the aroma of the marinade and each other.
A tasty and crispy salad is ready! Bon appetit!
Pickled cauliflower for the winter - crispy and very tasty
For the winter, you can pickle not only white cabbage, but also its closest relative, cauliflower. Try this recipe. Spicy lovers will definitely like it. People call it “Korean-style vegetables.”
Ingredients:
- 3 and a half kilograms of cauliflower;
- kilogram of red sweet pepper;
- 2-3 heads of garlic;
- 3 pods of hot pepper;
- 800 grams of carrots;
- vinegar (1 teaspoon per liter jar).
For the marinade:
- 3 liters of water;
- 2 tablespoons salt;
- 3 tablespoons granulated sugar;
- 1 tablespoon of dry adjika (you can use seasoning for Korean carrots).
Step-by-step description of the recipe:
1. Disassemble the cabbage into small inflorescences, rinse them and boil them in water for 10 minutes. Then drain in a colander and dry slightly.
2. Grate the carrots using a Korean vegetable grater. If you don’t have one, you can use a knife or a regular grater.
3. Grind the sweet pepper into small strips, and the bitter pepper into rings. The latter need not be cleared of seeds. Peel the garlic and pass through a press. Mix all the vegetables, including cabbage, in one bowl.
4. Divide the salad into jars. From the stated amount of ingredients I get 7 liter jars. The mass should reach the “hangers” of the dish. Immediately place them in a wide pan for sterilization.
5. Dissolve granulated sugar, salt and seasonings in hot water. Mix thoroughly and pour the brine over the salad. Cover with lids. Sterilize in water for 10 minutes after boiling.
6. Pour a teaspoon of vinegar into each jar and seal tightly. Now they need to be turned over and sent “under the fur coat”. It can be an old jacket, blanket or blanket. After cooling completely, transfer the jars to the basement.
My best recipe for pickling cabbage for the winter
My family really loves pickled cabbage. But the most popular is the Kuban salad. Vegetables according to this recipe turn out simply fantastically tasty. Due to the absence of long heat treatment, they have a natural aroma and crunch, and the vitamin composition is preserved as much as possible. Despite this, it can be stored all winter in a cool place.
Ingredients:
- a kilogram of cabbage, sweet peppers, tomatoes and cucumbers;
- half a kilo of carrots and onions;
- half a glass of granulated sugar;
- 2 level tablespoons of salt;
- a glass of vegetable oil;
- half a glass of nine percent vinegar;
- 10 bay leaves;
- 20 pieces of peppercorns;
- You can add hot pepper to taste.
Step-by-step description of the recipe:
1. Finely chop the cabbage. To do this, you can use a special shredder or a regular knife. Add a little salt and mash with your hands.
2. Tomatoes and cucumbers can be cut into medium pieces, as you would for a fresh salad.
3. Grate the carrots on a grater (large), turn the pepper into thin strips, and cut the onion into neat half rings.
4. Combine all the vegetables in one large bowl, add granulated sugar and salt. Add peppercorns and bay leaves here. Now it's the turn of vinegar and oil. At this stage you only need to add a third of the vinegar. They need to be poured into the vegetables and thoroughly mix all the ingredients so that the seasonings are evenly distributed. If you want the dish spicier, you can add a little hot chili pepper.
5. Leave the salad to marinate in this form for 1 hour. During this time, it will release juice and a stunning aroma.
6. At this stage, I make sure to set aside some salad to try because it’s impossible to resist.
7. Put the vegetables on the fire and wait until they boil. After this, boil for 8-10 minutes and add the rest of the vinegar.
8. Place the salad in clean and sterile jars. Seal and invert onto lids.
9. Cover with something warm (blanket, jacket or rug) and leave for 12 hours. During this time, the contents of the jars will cool down and they can be safely transferred to storage.
Marinate early cabbage
As soon as the first early cabbage appears, it is difficult to resist the temptation to pickle it. Some people think that it is not worth making such a snack from early varieties. But this is not at all true. Of course, such cabbage should not be stored for a long time. However, instant meals from it turn out to be very tasty.
Ingredients:
- 2 kilograms of cabbage (can be early);
- 6 cloves of garlic;
- 1 carrot;
- half a glass of vinegar;
- one and a half tablespoons of salt;
- half a liter of water;
- half a glass of granulated sugar;
- half a glass of vegetable oil;
Step-by-step description of the recipe:
1.Cut the cabbage into cubes about 2 centimeters thick. Determine the length yourself. The main thing is that it is convenient to eat.
2. Cut the carrots into medium cubes. It is more beautiful to do this with a figured knife.
3. Place a layer of cabbage in a large saucepan. Cover it with a small amount of carrots and a couple of heads of garlic. So lay out the layers to the very edges of the dishes.
4. Prepare the marinade. To do this, you need to dissolve salt and granulated sugar in warm water. Add oil and vinegar there. Mix thoroughly and pour this brine over the vegetables. Press with a plate and apply pressure. Place on the balcony or in the refrigerator.
This cabbage is ready to eat after 2 days. But the most optimal time is 1 week. Bon appetit!
Broccoli for the winter in jars
We recently looked at how to cook. Now I would like to introduce you to a very interesting recipe for broccoli for the winter.
Ingredients:
- 1 head of broccoli;
- 1 carrot;
- 4 cloves of garlic;
- a bunch of dill;
- one and a half liters of water;
- 8 tablespoons granulated sugar;
- 3 tablespoons salt;
- a quarter glass of nine percent vinegar;
- half a glass of vegetable oil;
- 3 bay leaves;
- 8 peas of allspice.
Step-by-step description of the recipe:
1. Separate broccoli into small florets. If they turn out too large, they can be cut into 2-4 pieces.
2. Cut the carrots into half rings and the garlic into circles.
3. Cut the dill with a knife or tear it with your hands into beautiful branches. Mix all this in one bowl.
4. Cook brine from all other products from the list. You need to boil it for 5-10 minutes after boiling.
5. Place vegetables in jars and pour hot marinade over them. Sterilize the salad directly in the jars in boiling water for 10 minutes. After this, seal them and turn them upside down. Cover with a blanket and wait until it cools completely. After this, move it to the basement.
You have just been introduced to very tasty and simple ways to pickle cabbage. Each of them is worth trying at least once. Lovers of crispy cabbage will definitely appreciate it. What method of preparing coleslaw do you use most often? Perhaps you already have experience preparing the above options?
Share your achievements in the comments. I wish you delicious culinary victories! See you again!
The end of October is the time to harvest late-ripening cabbage. Cabbage of these varieties is especially suitable for pickling. As you know, sauerkraut is one of the main winter products. This dish contains a powerful dose of vitamins and microelements that will prevent pathogenic bacteria from entering your body. If you eat a plate of sauerkraut salad every day in winter, you won’t be afraid of any colds or viruses!
True, for some housewives the cooked cabbage for some reason turns sour ahead of time and has to be thrown away. We will help you! We will reveal the secrets of making juicy, crispy, tasty and healthy sauerkraut. Try our few classic recipes too.
Recipe 1
Chop a medium-sized head of cabbage. Grate a couple of carrots and mix them well with the cabbage with your hands. Now take a bucket, pour 8 liters of pure (preferably settled) water into it and add 800 grams of salt. Pour cabbage and carrots into this brine in small portions, let it brew for 5 minutes. Squeeze out the food and place it in clean glass jars, weighing each portion down with a wooden block. Close the jars tightly with nylon lids and store in a cool place - for example, on the balcony.
Recipe 2
Chop the head of cabbage, add grated carrots - 1-2 pcs. Take a three-liter jar, put a bay leaf and a few black peppercorns on the bottom. Now put the cabbage and carrots in a jar. To prepare the brine, dissolve 100 g of salt and 30 g of granulated sugar in a liter of water. Pour brine over the cabbage, cover the jar with gauze or an inverted lid, and take it to the pantry or onto the balcony. Be patient for 3 days and look in the jar - the cabbage is ready!
Recipe 3: with beets
Cut 3 kg of cabbage into squares. Peel 1 kg of beets and cut into thinner slices, mix with cabbage. Now cook the marinade: bring 1 liter of water to a boil, add 7 black peppercorns and 5 allspice peas, add 2 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves and boil this broth for 10 minutes over low heat. Add 1 tablespoon of vinegar and after a minute remove from heat. Pour the hot marinade into the bowl with the cabbage and beets. Mix well, transfer to clean jars and leave to ferment in a warm room. The appetizer will be ready in 4 days. Before eating, you need to squeeze the cabbage, cut it into smaller pieces if desired, and season with sunflower oil.
Recipe 4: with cranberries
Shred 3 kg of cabbage, add 100 g of grated carrots. Rinse 100 g of cranberries well and sort through, removing leaves and twigs. Sprinkle cabbage and carrots with salt (100 g) and sugar (1 tablespoon), add dill seeds (10 g) and ground black pepper to taste. Press the whole mass with your hands until the juice comes out. Place in clean jars, alternating layers of cabbage with layers of cranberries and bay leaves. Tamp the cabbage well in the jars, press down on top with pressure. Leave the jars in a warm room and watch: when foam appears on the surface, you need to make several deep punctures with a wooden rod. After a week, the cabbage is ready, you can put it in the cold and start serving it.
Recipe 5: with bell pepper
Chop a large head of cabbage, grate 2-3 carrots, 2-3 pcs. cut sweet pepper and 2 onions into half rings. If you want, you can add a few allspice peas and a few bay leaves. Mix everything well with your hands. Pour 800 g of water into a three-liter jar, put 2 tablespoons of salt and a spoonful of sugar, stir until everything dissolves. Place the cabbage in the jar, carefully compacting each layer, but do not try to crush it too much. Place the jar in a deep plate, leave it in a warm place, covering the neck with gauze. After 2-3 days, cover the fermented sauerkraut with a plastic lid and refrigerate.
Do not deny yourself and your family the pleasure - prepare this delicious dish, and you will always have something to complement any dish!
1 large head of cabbage (weighing 1.8–2 kg)
3 large carrots
1 tsp. cumin and/or fennel seeds (optional)
120 ml apple or white wine vinegar
1 tbsp. l. with a pile of sugar
2 tbsp. l. with a heap of salt
Step 1
For the brine, mix salt, sugar and seeds, if using, with 1 liter of boiling water, stir until dissolved and pour in the vinegar. Let it cool while you prepare the rest.
Step 2
Chop the cabbage very thinly, removing the stalk, then cut crosswise into 3-4 cm pieces. Grate the peeled carrots on a coarse grater. Mix the carrots and cabbage more thoroughly with your hands like Sauerkraut “In 5 Minutes” and place in jars.
Step 3
Pour warm brine into the jars, pierce the cabbage with Chinese chopsticks to the very bottom so that excess air comes out and the brine is better distributed throughout the jar. The brine should cover the cabbage. If necessary, compact the cabbage.
Step 4
Close the jars with lids and place in the refrigerator. Crispy and tasty cabbage will be ready in 24 hours.
Elena Petrova, Kazan
GRANDMOTHER SAYS:
Since ancient times, sauerkraut has been the calling card of many peoples, as soon as the name changes, while the dish itself remains unchanged. Each fruit or vegetable has its own signature vitamin, and cabbage has methylmethionine. At the same time, sauerkraut is highly valued for its ability to retain the most important and necessary vitamin C for the body for a long time. During storage, it is not destroyed and even a small heat treatment will not harm it.