How to pickle cabbage
White cabbage - 1 fork (1.5-2 kilograms)
Carrots - 1 piece
Garlic - 3 cloves
Water - 1 liter
Granulated sugar - 1 tablespoon
Salt - 2 tablespoons
Vinegar 9% - half a glass (150 milliliters)
Black peppercorns - 10 peas
Bay leaf - 3 leaves
How to make a cabbage marinade
1. In 1 liter of water, mix 1 tablespoon of sugar and 2 tablespoons of salt.
2. Put on fire and wait until boiling.
3. Cook over medium heat for 10 minutes.
Preparing food for pickling
1. Peel 3 garlic cloves and rinse.
2. In a sterilized three-liter jar, lower 3 bay leaves, 10 black peppercorns, 3 whole garlic cloves to the bottom.
3. Remove the top and damaged leaves from 1 fork of cabbage and rinse the cabbage.
4. Chop the prepared head of cabbage into strips or small pieces (do not use the stump).
5. Rinse and peel one carrot, chop on a coarse grater.
6. In a deep bowl, combine and mix the grated carrots and chopped cabbage.
How to pickle cabbage for the winter
1. Fill the jars with cabbage to the very top.
2. Pour the marinade, adding boiling water over the cabbage so that the whole cabbage is covered with liquid.
3. Add half a glass of 9% vinegar to the jar.
4. Close the lid and let the cabbage cool.
5. Put the cooled cabbage in the refrigerator for 1 day after which it will be ready for use.
Fusofacts
- Pickled cabbage is served as a side dish or salad. Pickled cabbage is often used as an addition to salads. It is added to vinaigrette, served as an appetizer with pickled cucumbers. Pickled cabbage can also be used as a filling when baking pies and pies.- Vinegar for pickling cabbage can be replaced with citric acid or aspirin. 100 milliliters of vinegar at 9% is replaced with 60 grams of citric acid (3 tablespoons of acid). When replacing vinegar with aspirin, you need three aspirin tablets for a three-liter can of cabbage. You can also use apple cider vinegar or wine vinegar instead of table vinegar when pickling. Apple cider vinegar is typically 6 percent, so use 1.5 times more when pickling. Wine vinegar is 3%, so you need to take twice as much.
- Cabbage can be pickled in small quantities, since cabbage is available all year round and can be pickled at any time.
- Between sauerkraut and pickled cabbage is difference: pickle cabbage by adding vinegar or other acid and a little sugar, while pickling cabbage by adding salt, accompanying the cooking with fermentation. The addition of vinegar and sugar during pickling speeds up the cooking process, so pickled cabbage is cooked for several days, while sauerkraut is infused for 2-4 weeks, since no artificial additives are added to speed up the fermentation process during sauerkraut.
- When pickling cabbage you can add vegetables: beets (1 piece for 2-3 kilograms of cabbage), garlic (1-2 heads for 2-3 kilograms of cabbage), fresh bell pepper (1-2 to taste), horseradish (1 root), apples (2-3 pieces ). Add beets and / or peppers to make the pickled cabbage sweet.
- You can add dill seeds, a pinch of cinnamon, cloves, coriander to the cabbage marinade.
- You can marinate cabbage in an enameled glass dishes or a wooden tub. In no case should you marinate cabbage in an aluminum dish, since there is aluminum oxide on the surface of the aluminum dish, which dissolves in acids and alkalis.When pickling cabbage in such a dish, the oxide will dissolve in the marinade, which can be harmful to health when eating cabbage pickled in this way.
- Pickled cabbage is kept cool until spring. If the jar is opened, it should be stored in a closed container for no more than a week. However, over time, the cabbage darkens and takes on a gray tint. Since cabbage is available regardless of the vegetable season, it can be cooked regularly in small quantities.
- Calorie content pickled cabbage - 47 kcal / 100 grams.
- Product cost for pickling a 3-liter jar of cabbage on average in Moscow for June 2020 - 50 rubles. Shop pickled cabbage - from 100 rubles per kilogram.