Instant cabbage with hot brine and vinegar

Step-by-step preparation

Cooking time: 12 hr 20 mins

1. STEP 1

   

   How to pickle instant cabbage? Prepare all the necessary ingredients to make Instant Pot Cabbage with Hot Brine and Vinegar. Wash the carrots thoroughly with a stiff brush to remove soil. Rinse the cabbage and remove the top dirty and wilted leaves. Also remove the top green leaves, they can add bitterness to the finished cabbage.

2. STEP 2

   

   Cut the cabbage into pieces, remove the stalk and chop it thinly. This can be done manually or using a special grater or knife. Choose winter varieties of cabbage, dense and hard heads. Unripe and loose heads of cabbage will produce unpalatable and “rag” cabbage.

3. STEP 3

   

   Peel and grate the carrots on a coarse grater or cut into thin slices. Add it to the bowl with the shredded cabbage and stir until the vegetables are evenly distributed. Even if it seems to you that the cabbage is very hard, you don’t need to rub it with your hands, you will lose the crunch.

4. STEP 4

   

   Wash the jars, I have four liter jars, thoroughly with baking soda under hot water, and if desired, you can sterilize them. Fill the jars to the top with cabbage, crushing it thoroughly so that there are no empty spaces.

5. STEP 5

   

   Pour water into a saucepan and place over medium heat. Pour sugar into a saucepan with water.

6. STEP 6

   

   Add coarse, non-iodized salt to the water with sugar and mix everything until the sugar and salt are completely dissolved.

7. STEP 7

   

   Pour vinegar into the pan; if you don’t have 9% vinegar, dilute the vinegar essence to the desired consistency. Bring the marinade to a boil.

8. STEP 8

   

   Pour the marinade over the cabbage to the very top; it should be completely covered with the marinade. Cover the jars with lids and place them in a basin or other container in case the brine escapes from the jars. Keep the cabbage at room temperature for 12 hours and cover the jars with lids. This cabbage must be stored in the refrigerator.

9. STEP 9

   

   Bon appetit.

Comments on the recipe

Natalia M

07.08.2023

4.6

Our family loves sauerkraut. Over the weekend we were visiting my mother-in-law and she asked me to pickle the cabbage “for tomorrow”, I was not ready for this, because... I usually sauerkraut for two or even three days. But my favorite website came to the rescue and I found this recipe. I mash the shredded cabbage well, adding some of the salt that is included in the brine so that the cabbage gives more juice. The carrots are now sweet and juicy, I took more) It seemed to me that the amount of vinegar was too much, so I took half as much, especially since children also love sauerkraut. I had some essence on hand and diluted it. I marinated it in a container, poured it with boiling brine and left it on the table overnight, covering it with a lid. In the morning I put it in the refrigerator and the delicious, crispy cabbage was ready for lunch. It is really juicy and has an appetizing crunch) It turned out very tasty. Before serving, season with unrefined sunflower oil and sprinkle with chopped green onions. All vitamins)

Marina

07.08.2023

4.7

Thank you! your instant sauerkraut is now in my book! Why do they crush the cabbage here?

gofer

07.08.2023

4.8

The recipe is wonderful and really helps! Especially when you need to make a quick snack and have very little time. Personally, I add a few cloves, a couple of bay leaves and black peppercorns to the brine for a salad according to a similar recipe. It turns out to be spicy cabbage! delicious, but it's not for everyone, of course))

Shura

07.08.2023

4.9

Another new recipe))) Cabbage is eaten so quickly that it can be cooked every week. Next in line is yours...

domovenok

07.08.2023

5

Quite quickly) In addition to carrots, you can also add apples and bay leaves. To taste. It won't ruin the recipe)

simona

07.08.2023

4.7

I love sauerkraut and pickled cabbage, so this recipe came in handy. I grate a lot of carrots, it gives the cabbage a festive look and it turns out delicious. I didn’t add vinegar because the cabbage would quickly turn sour, but I enjoy eating lightly salted cabbage. Then, when the cabbage sours, I cook cabbage soup from it. When pickling cabbage, I always add grated horseradish for durability. It doesn't make the cabbage soft.

kontaty

07.08.2023

4.9

I always make cabbage according to a similar recipe, only I always add peppercorns and bay leaves to the brine, it’s more fragrant) The recipe is good - everything is prepared in an hour and marinated for yourself)