Pickled cabbage - general principles and methods of preparation
Almost everyone loves spicy and crispy pickled cabbage. Simple calculations show that 2 kg of pickled cabbage contain only 763 kcal. This is really a welcome snack on any table, a great addition to meat, fish, boiled potatoes and other dishes. Now there is no need to pickle cabbage in large batches - it is a vegetable available at any time of the year, and when stored for a long time, it darkens and takes on a slightly grayish tint. You can cook 2-3 jars for the winter, and then try another recipe from an infinite number of options.
Pickled Cabbage - Product Preparation
You can marinate any kind of cabbage - both white and red cabbage. She gets a very delicate taste in a few days. The difference between sauerkraut and pickled cabbage is the addition of vinegar and a little sugar. As a rule, hot brine is prepared first. Red cabbage itself is tougher, but if you pickle it, it becomes soft and tender. White cabbage is just made for pickling. Any cuisine in the world can provide us with its recipes.
Pickled cabbage for the winter - the best recipes
Recipe 1: Classic Pickled Cabbage with Carrot
This is the simplest recipe, economical, requiring a minimum of products. Cabbage, carrots and a few cloves of garlic - this is enough to get a few pounds of delicious snacks in any dish - meat, vegetable or mixed.
Ingredients: cabbage (2-3 kg), garlic, carrots (2 pcs), ground red pepper. Brine: for 1 liter of water, half a glass of sugar, 2 tablespoons of vinegar and 2 tablespoons of salt. Spices to taste, be sure to bay leaf.
Cooking method
We cut cabbage into square slices, carrots in half rings, and we pass the garlic and red pepper through a press. We put cabbage and carrots in a jar, shifting them with bay leaf. For brine, dissolve salt and sugar in hot water, add vegetable oil and vinegar. Fill the jar with brine, cover and insist at room temperature for 1-2 hours. Then we put it in the refrigerator for a day. You do not have to store such cabbage in the refrigerator for too long - it is eaten very quickly.
Recipe 2: Georgian Pickled Cabbage
Among the countless ways of cooking cabbage in Georgian, we will choose the one where the cabbage is cut into squares and the beets are chopped into strips. Greens can be chosen according to your taste, Georgians prefer celery. According to this recipe, the cabbage turns out to be crispy, but soft on the outside. Pickled vegetables without a sweet taste, with an emphasis on salt and acid.
Ingredients: cabbage (1, 5 heads, about 3-4 kg, beets (1 pc.), carrots (2 pcs.), garlic (1 head).
Marinade
Water (3 liters), bay leaf, peppercorns, allspice, salt (8-9 tablespoons), sugar (1-1.5 cups), vinegar (50 gr), red hot pepper to taste.
Cooking method
Prepare 2 three-liter jars. Cut the head into 4 parts, then one more time along. Cut the pieces across into large squares. We sort through the leaves, we get neat large squares. Beets and carrots are rubbed on a coarse grater. Finely chop the garlic and mix with the carrot. We spread cabbage and vegetable mixture in jars. Tamp each layer with a pestle or hands. Leave beets with carrots on top.
Marinade
Pour sugar and salt into the pan, put bay leaf and spices. Fill with water and bring to a boil. Cool the brine a little and fill it in jars. It should turn out 3 liters of marinade, this is enough for 2 three-liter cans of cabbage. We put the cooled cabbage in the refrigerator for 1 day. Ready cabbage will only become tastier every day.
Recipe 3: Pickled Spicy Korean Cabbage Chimcha
Korean dishes are firmly established on our tables. The main secret is not only in soy sauce and an abundance of spicy seasonings, but also in an incredibly simple way of cooking. It is enough just to observe the technology correctly so as not to miss the little secret in this dish. Chimcha also has a secret. This is a very salty pickle, initially without spices. After the cabbage is well salted, the cabbage is smeared with spices manually. You can take ordinary white cabbage, but Koreans love Peking.
Ingredients: cabbage (10 kg), salt (0.5-1 kg), garlic (200-300 grams), bitter red pepper.
Cooking method
We dilute salt in warm water. We prepare cabbage - we cut the welk into 4-6 parts and fill it with saline. Leave to salted for 3-4 days. Acute soaking - twist red pepper and peeled garlic in a meat grinder. Remove cabbage from brine and rinse in running water. With a sharp mixture, coat the cabbage leaves and place in a container. We put oppression on top and stand until souring. Without hot pepper, cabbage is stored longer, in which case it is added directly to the plate and mixed immediately before eating. Keep refrigerated.
Chimchu can be prepared in a slightly different way. Chop the cabbage finely with a shredder and grind with hot pepper. Add salt and garlic and set the sour. Oppression is not needed.
Recipe 4: Pickled Cabbage with Mushrooms
Pickled mushrooms with cabbage - a fairly common combination. Forest autumn mushrooms are most suitable - they are stored longer and have a more saturated taste. It is best to use whites, oily fish, russula, row of apples, boletus, honey agarics.
Ingredients: cabbage (2 kg), carrots (1 kg), boiled mushrooms (2 kg), onions (1 kg) vegetable oil (0.5 liters), vinegar (300 ml), salt 3 tbsp. tablespoons, sugar 7 tbsp. spoons.
Cooking method
Boil the mushrooms in advance, rinse with cold water, let the water drain. We wash and clean the vegetables, chop the cabbage, rub the carrots on a coarse grater, and simply cut the onions into small half rings. We stew onion with carrots in oil, add cabbage and boiled mushrooms, add a little oil. Simmer for 30-40 minutes. Mix the ready cabbage and put it in the jars, roll up the lids and cool. A great snack for any table - a festive or ordinary dinner is ready! Store in a cool dark place.
Recipe 6: Pickled Cabbage with Horseradish
This is a favorite snack of all, you can cook it with red cabbage. Ingredients: cabbage (2 kg), horseradish root (30 grams), currant leaves (10 grams), parsley, celery. Tarragon, dill seeds, burning red feather (5 grams), garlic (20 grams).
Marinade: water (1 liter), salt, sugar (20 grams each), vinegar (1 cup).
Cooking method
First, prepare the marinade - dissolve sugar and salt in boiling water. Pour into vinegar into the cooled solution. Shred in the form of a thin straw cabbage, horseradish root pass through a meat grinder. We simply chop the garlic into slices. Cover the bottom of the jar with currant leaves and herbs, put dill seeds and cabbage. Pour the marinade. In a few days, the snack is ready.
Pickled cabbage - useful tips from experienced chefs
- From the ready pickled cabbage and pickled mushrooms, you can separately prepare a salad. Add a little green onion and 3-5 cloves of garlic, season with vegetable oil. You can also make a salad with pickles or pickled peppers.
From the history of cabbage
Cabbage was introduced into the culture in ancient times. According to archaeological excavations, it was used during the Stone and Bronze Ages. The ancient Egyptians mastered the technology of growing cabbage probably the very first. Then the ancient Greeks and Romans joined them, in their arsenal there were 3-10 varieties. In 1922, composing his book, Dekandol described about 30 varieties, today their number has increased to 100. He highly appreciated the useful properties of Pythagoras cabbage. The ancient Greek mathematician and philosopher was personally engaged in its selection. Cabbage came to the Slavs from Greco-Roman colonists from the Black Sea side. This annual plant grows around the world, especially in temperate countries. The growing season is 125-175 days, late varieties grow up to 245 days.
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