Cabbage in liter jars

Step-by-step preparation

Cooking time: 4 day

1. STEP 1

   

   How to prepare cabbage in liter jars for the winter? Prepare the necessary ingredients. Take ripe white cabbage. Ripeness and variety play a big role; for pickling, winter varieties of cabbage are usually taken, which are strong and sufficiently sweet; such cabbage will not become soft if the pickling technology is followed correctly. Take coarse salt, not iodized.

2. STEP 2

   

   First, start preparing the brine itself. Take boiled water - it doesn’t have to be boiling water, you can just cold boiled water, or slightly warm - while you chop the cabbage, it will cool down. The main thing is to make the brine in advance so that the salt and sugar are completely dissolved in the water. To prepare a liter of cabbage, on average you will need a third to a quarter liter of brine. Calculation for 400 ml.

3. STEP 3

   

   Pour salt into the jar. Add sugar, add water and stir until completely dissolved. Set aside the brine and work directly on the cabbage.

4. STEP 4

   

   Chop the cabbage into thin ribbons using a special grater or a sharp knife.

5. STEP 5

   

   Place the cabbage in a large container - basin, bowl. Add carrots grated on a coarse grater.

6. STEP 6

   

   Stir the cabbage, but do not crush it so that it does not release juice, in this case this is not necessary at all. Just stir with a spatula so that the carrots are distributed evenly throughout the cabbage.

7. STEP 7

   

   Take a clean glass liter jar and start filling it with cabbage. After filling the jar one-third full, add a few peppercorns. Press the cabbage down, but do not tamp it too tightly so that there is air in it. Fill again another third, add peppercorns again.

8. STEP 8

   

   Fill the jar to the top. Add the peppercorns again and cover with brine.

9. STEP 9

   

   Place the jar of cabbage in a bowl or plate and leave it in the room, covering it with a lid without twisting it. You can simply put the lid on top. It will be necessary to pierce the cabbage with a wooden skewer from time to time so that the air formed during fermentation can escape. I kept the cabbage on the windowsill in the kitchen for 4 days. The brine that spills out must be returned to the jar.

10. STEP 10

    

    When the gas stops being released, it means that fermentation has stopped. Add brine to the neck, close the lid tightly and store in a cool place. I still don't twist it too much. You can close it with a nylon lid. Bon appetit!

Comments on the recipe

Julia

30.09.2023

4.7

The recipe is successful, it turns out delicious! Those who like it can cook cabbage not only with carrots, but also with onions.

Natalia M

30.09.2023

4.8

I made vitamin cabbage in liter jars for the winter, because in the fall this is the most popular salad. From 1 kg. cabbage and 1 medium carrot, I got exactly two liter jars. I cut the cabbage by hand and grated the carrots on a coarse grater. I put everything in jars, sprinkling with black peppercorns. The brine was diluted in hot water, cooled and poured into jars. The photo shows how the cabbage “boils” on the third day. The main thing is to pierce and stir the cabbage often so that the gas escapes. And a long time ago, my grandmother said that you should not salt cabbage during a strong wind. It seems like just a sign, but I always wait for calm)). On the fourth day, I put the cabbage in the refrigerator for three days. And then we treated ourselves to very tasty cabbage, it was crispy, with a pleasant sourness, and moderately salty. And the brine is so tasty and nutritious! The vinaigrette with this cabbage turned out excellent too!

Eleno4ka

30.09.2023

4.9

I salted cabbage in liter jars for the winter. Previously, we pickled it in the fall, in large quantities at once, but in recent years I have done it little by little, in the middle of winter, or even in the spring, I additionally make sauerkraut and pickled cabbage. I tried this recipe too. The cabbage turned out delicious, there was enough salt and sugar in the brine (for my taste), the fermentation process was active, and after three days the cabbage was ready. Crispy, with a pleasant sourness, moderately sharp. With onions and vegetable oil, you can make a very tasty vitamin salad. Thanks for the recipe, naniki!

LioVita

30.09.2023

4.9

Traditional Russian appetizer in excellent execution! Gorgeous sauerkraut for the winter! And preparing sauerkraut according to this recipe is very easy and enjoyable. I really liked that there was no vinegar in the recipe. Thanks a lot!