Preservation of cabbage for the winter

Cabbage is known to be harvested in late autumn. So now is the time to prepare for severe winter bezvitaminnoy and a delicious piece of cabbage.

Here are some interesting "cabbage" secrets are prevalent among the people:

1. Cabbage should be left on the beds until they were taking first frost.

2. Oppression on cabbage in the tub should be boiled rock.

3. Salted cabbage in a full moon.

4. To cabbage sour excessively in the tub (the bank) should be inserted churochku aspen.

5. Pickling cabbage choose "male" on Mondays, Tuesdays, Thursdays (and sometimes "snotty" is).

6. Early cabbage is always bitter. If it has to be salted, omit the first 2-3 minutes in boiling water.

7. Sol put a large, stone handful in a bucket of shredding cabbage. Dose accurate.

Pickled Cabbage

For the marinade for 1 liter of water needed: 200 ml of 9% vinegar, 120 g sugar, 50 grams of salt.
At 1-liter jar: 800g blanched cabbage, 30 g sugar, 12 g salt, 50 ml of 9% vinegar, 4-5 peas of black pepper, 4-5 gvozdichek, 2-3 pieces of cinnamon.

Shred the cabbage strips 5-6 mm wide, 1 minute blanch in boiling water. Prepare the filling of water, sugar and salt. The mixture is boiled at the end of cooking, add the vinegar.

In-liter jar pour 250 ml fill, put a pea black pepper, cloves, cinnamon 2-3 g, and then blanched cabbage (can be mixed with 2-3 g of cumin) to the shoulder of the banks so that the filling was higher than the cabbage.

Banks are heated at a temperature of 85 degrees: liter - 15 minutes or weak boiling water in the tank for 8-10 minutes. After that, roll up and store jars in a cool place.

Brussels sprouts marinated

You will need: 1 kg Brussels sprouts, 500 g color and cabbage, 300 g carrots, celery roots and herbs, 100 g of horseradish, mustard seed 25g.
For the marinade: 0.5 liters of water, 0.5 liters of vinegar, 100 grams of salt and sugar, with 10 black peas and sweet peppers, 5 pieces of bay leaf.

Dense, uniform in size kochanchiki sprouts from the top to clean the leaves and put into cans. Between them put small Kocheshkov cauliflower, cut into julienne cabbage, carrots, cut into circles, chopped celery roots and greens and horseradish.

Kochanchiki between Brussels sprouts in two or three places to put spices (mustard seed, tied in a marlechku). Banks pour boiled and cooled marinade. Each filled with vegetables from the top to the bank to press a wooden crosspiece or circle, close tightly and put in a cold place.

Brussels sprouts sterilized

Select kochanchiki dense as possible equal in magnitude and not more than 4 cm in diameter. Blanch them for 3 minutes in boiling water, salted to taste, to improve the taste and to stop the action of enzymes. Blanched kochanchiki pack tightly into jars, pour hot, salty water to taste, cover tightly and sterilized for 40 minutes.

Prepared in this way Brussels sprouts, dressed with oil, is used as a garnish for meat dishes. On the brine of the canned soup can be prepared.

Cabbage with adzhika

1 large head of cabbage cut into small squares and lay down, not utrambovyvaya, a 3-liter jar. Put a clove of garlic and pour the brine.

Brine take 1.5 liters of hot boiled water to dissolve it in 1.5 st. tsp salt, 2 tbsp. tablespoons sugar, 1 dessert spoon of 70% vinegar, 1 tbsp. spoon ready adzhika Caucasian.

Brine to cool and pour over the cabbage. 3 days to the bank to keep warm, not ukuporivaya, then close the lid and remove the nylon in a cold place. Before serving, sprinkle with green cabbage and onions and pour the vegetable oil.

Pickled red cabbage

It will take 5 kg of cabbage, 100 g of salt, 100 grams of sugar.

Cabbages clear of the outer leaves and chop narrow strips, then add salt, add sugar. The mixture was well stirred and after 30 minutes, tightly utrambovyvaya, put in jars. Press until the juice. Top cover several whole cabbage leaves, squeeze a thin wooden circle and weighted.

At room temperature the cabbage will be ready in two weeks. Then it must be moved to a cool, dry place.

Pickled red cabbage is usually served at the table as a salad, seasoned with vegetable oil, but it can be put out or cook in the same way as cabbage.

Cauliflower with nuts

Need: 600 g cauliflower, 2 tablespoons. spoon 6% vinegar, 200 g onions, 4 cloves of garlic, 100 grams of chopped walnuts, 2 tbsp. teaspoon of salt, red pepper to taste.

Cabbage to make out the inflorescences problanshirovat in boiling water for 3-5 minutes, immediately cool under running cold water, add chopped onions, nuts, crushed vinegar, salt and pepper. Tightly pack into prepared jars, sterilized jars 0.5 liters - 15 min, 1 l - 20 minutes. Roll up.

Cauliflower, canned

Cabbage cauliflower for 10 minutes, dipped in a solution (1 liter of water, 10 g salt, 2 g citric acid). Then wash, make out on the inflorescence. In the three-liter jar put 2 cloves garlic, 4 pea allspice, 3 bay leaves and 3 cloves buds. Then tightly pack the cauliflower florets. Pour boiling water and let stand 5-7 minutes. After that, drain the water into a saucepan, add 3 tbsp. spoons of sugar, 2 tbsp. teaspoon of salt without the top, bring to a boil and pour marinade over it sprouts. Immediately add the jar 1 teaspoon vinegar and roll up.

Cauliflower salty

For the brine for 10 liters of water required 750 g of salt.

Select the thick head of cabbage, big cut in half, add the cabbage in cold water for 3-4 hours. Then remove the cabbage in a sieve and allow to drain water. After that, add the cabbage in a tub or other container and boiling water scald. When the water has cooled, remove the cabbage and again to drain water. After that, put cabbage in a clean barrel and pour boiling brine. On top lay a wooden circle and through the mirror hole to add the required amount of brine. Before use, the cabbage soak in cold water for 2-3 hours.

Cabbage in Armenian

Option number 1

You will need: 6 small cabbage head cabbage, 1 kg of beet and carrot, a few heads of garlic, a few pods of red pepper, 2 bell peppers, salt (1 tablespoon of the calculation. Spoonful of salt to the top of 1 liter of water).

Each head of cabbage divided into 4-6 parts (with cobs) and lay on the bottom of large pot. Put them finely chopped slices of carrots and beets, garlic cloves, sliced ​​bell peppers and bitter. Pour all the cold water, put the yoke on top and put in a cold place. The cabbage will be ready in 3-5 days.

Option number 2

All the vegetables take the same amount. Cabbage chop, carrot and beet grate, pepper and chop finely. All mixed, add to the pan and pour the cold brine. Put the top yoke and put it in a cool place. The cabbage will be ready in 3-5 days.

Cabbage in the Moscow

To fill to 1 liter of water is required for 20-30 grams of salt and sugar.

Chop cabbage and carrots and put in tight glass jars (in liter jar is placed 800 g of vegetables). Salt and sugar dissolve in boiling water, remove the foam and pour the contents as soon as it jars with brine. Pasteurize liter jars for 40 minutes at a temperature of 85-90 degrees.

Cabbage, pickled with carrots, cranberries and spices

It will take 5 kg of cabbage, 3-4 carrots, 2 cups cranberries, lemon juice, nutmeg, 2 bay leaves, 10 g (1 sachet) of cinnamon, 150 g of sugar and salt.

Shred cabbage and mix with grated on a coarse grater carrots, cranberries, lemon juice, nutmeg and other spices, hugs the banks and cover with water. In order to speed up the fermentation, jars of sauerkraut keep in a warm place. When the cabbage is ready, store it in a cool place.

Cabbage, fermented with apples and peppers

It will take 2 kg of cabbage, 2 large sour apples, 2 large peppers, 50 g salt, 2 teaspoons cumin or fennel seeds, bay leaf, allspice, black pepper.

Shred cabbage, apples, grate. Pepper cut into strips, bay leaf, crush, crush the peppercorns. Vegetables mixed with spices and salt, fill jars tightly. The mixture should not reach the edge of banks by about 4 cm in a few places to pierce a mixture of needle to the bottom, went to the gas. Cover with the yoke, to cover clean cloth and keep 3-5 days at room temperature until the end with the rapid fermentation. Excess liquid drained and maintained.

After the cessation of fermentation banks to move in a cold dark place, if a little liquid, pour the fused before. Emerging mold removed. Cabbage should always be covered with juice. If it is not enough, you can add a liquid rate of 10-20 grams of salt per 1 liter of water.