Cabbage in a jar in brine

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make cabbage in a jar in brine for the winter? Prepare the necessary ingredients. Peel a head of late variety white cabbage from the top dry and damaged leaves, cut out the stalk. Finely chop the cabbage with a knife.

2. STEP 2

   

   Wash the carrots, peel and grate or finely chop with a knife. Peel the garlic and cut into small cubes.

3. STEP 3

   

   Place the vegetables in a deep bowl and use clean hands to release the juice. You need to sterilize the container for pickling cabbage in advance. To do this, wash the glass jars with a soda solution and sterilize them in a way convenient for you: in a water bath, in the microwave or in the oven. Boil the lids for 5-10 minutes.

4. STEP 4

   

   Place the vegetable mixture tightly into the jars, compacting each layer of slices with a spoon or masher. Fill the jars up to the shoulders. Prepare the brine. To do this, pour hot water into the pan, add sugar and salt and stir until they dissolve. Bring water to a boil, add bay leaf, and add table vinegar. Let the brine boil and immediately turn off the heat.

5. STEP 5

   

   Pour boiling brine over cabbage in jars. Cover the jars with lids and leave them at room temperature for a couple of hours. Then seal the jars tightly and store them in the refrigerator or other cool place. Cabbage will be stored in brine in a cool place for quite a long time. In winter, you can supplement it with finely chopped onions, season with vegetable oil, and you will get a very tasty salad. Bon appetit!

Comments on the recipe

Natalia M

18.09.2023

4.5

I salted the cabbage in this way specifically for further stewing or adding to cabbage soup. I liked that it was quick to prepare. I chopped the cabbage, sprinkled it with salt and mashed it for juiciness. Surprisingly, the cabbage gave a lot of juice; usually at this time the cabbage is too hard and there is almost no juice from it. The proportion of products was calculated per kilogram of the weight of the main product. It turned out to be two incomplete 1.2 liter cans. I poured boiling brine over it and left it to cool. I also added a few buds of cloves to the spices. The cabbage stood in the refrigerator for a day, after which a sample was taken. The cabbage became tough and crunchy. There’s not enough salt for my taste, but not enough time has passed. Yes, I didn’t need it to be too salty, I’ll still cook with it) Overall, the cabbage turned out tasty and sweetish. If it stands for a couple more days there will be fire! Thanks for the recipe!

Galla

18.09.2023

4.7

an interesting and very simple recipe for cabbage for the winter, and this is how I cook it, try it

kontaty

18.09.2023

4.5

It cooks quickly, everything is ready in an hour, in terms of cutting and processing.

Elena

18.09.2023

4.5

I used to always ferment cabbage without brine, without garlic. The fermentation process in this way takes a very long time, even up to several weeks. I tried making sauerkraut in brine using your recipe, and within a few days the cabbage had fermented well and turned out crispy. I will definitely cook cabbage soup with this cabbage, my grandmother always cooked cabbage soup like this.

Shura

18.09.2023

5

But I liked that you can keep it in a jar for a long time and open it at any moment, sauerkraut, like any other dish, should have its own alternative, even if there is always an ordinary grandmother’s cabbage in the house, and such, and we will find a use for it !

Lana1503

18.09.2023

4.7

But I like this kind of cabbage neither in cabbage soup nor in other dishes, but just eat it, add a little more oil and remove the brine... and in the morning, at breakfast, enjoy real vitamins, especially since white cabbage is very healthy and contains a storehouse of vitamins . I had this recipe for a long time and cooked it according to it, but didn’t use garlic, next time I’ll try a little garlic, just for fun.

Strify

18.09.2023

4.8

In my house they don’t like this kind of cabbage in other dishes, in borscht or stewed cabbage. The best thing is to pour sunflower oil and add chopped onions. Very healthy and tasty, especially vitamins in winter; my mother says that cabbage contains more vitamin C than lemon. And grandma is very careful when preparing sauerkraut, looking at the lunar calendar to see which days are suitable, and I’ll tell you that her product turns out much tastier! Magic))