Cabbage in hot sauce with garlic. Brine for cabbage

Cabbage in Hot Brine is a very familiar dish that can be prepared in minutes. This recipe uses the most readily available ingredients, so anyone can make this snack. Sauerkraut comes out very juicy, crispy and incredibly tasty. It can be served on a plate with various pickles; pickled cucumbers, tomatoes, bell peppers are perfect - you’ll get a wonderful assorted appetizer. From this preparation you can make quick salads, such as vinaigrette, or even stew it with meat and vegetables. Cabbage in hot brine with garlic and vinegar is perfect for preparing first courses, side dishes, casseroles, and pies.

Ingredients

White cabbage - 1 kg;
Carrots - 200 g;
Garlic - 1 head;
Water - 1 l;
Salt - 2 tbsp;
Sugar - 100 g;
Vinegar - 80 ml.

Preparation

Rinse the white cabbage under water and remove the outer leaves. Cut off any damaged areas of the vegetable using a sharp knife. Divide the head into several quarters or parts so that it is convenient for you to chop it. Using a sharp knife, cut the cabbage into medium or small strips. You can also use a food processor or a special shredder. Place the shredded cabbage in a large bowl for easy mixing with the rest of the ingredients.

Peel the carrots and rinse under running water. Grate it on a coarse grater or cut it into thin strips, and then add it to the bowl with the cabbage. Also peel the garlic cloves and try to cut them as finely as possible into slices or cubes. You can use a grater or a special press. Add to other vegetables.

Now you need to make hot brine for instant cabbage. Bring one liter of water to a boil, add salt, sugar and vinegar. If desired, you can add a bay leaf and a few clove flowers. Stir the brine thoroughly and bring it to a boil.

Transfer the vegetable mass into a convenient container or container with a lid. Pour hot brine over it and lightly press with a spoon so that all the chopped vegetables are covered with liquid. If the marinade is not enough, don’t worry, after a while the cabbage mass will settle. Cover with a lid and leave to brew for 1.5-2 hours, in a room at room temperature.

Cabbage with garlic in hot sauce is completely ready. Place it on a beautiful dish, garnish with herbs and serve as a salad or use it to prepare other dishes. Store the product in the refrigerator, covered. Bon appetit!

Note to the owner:

The longer the cabbage sits, the tastier it will be. This is the beauty of almost all pickles.
You can add a few apples during the cooking process. They should be peeled and grated on a coarse grater. The cabbage will acquire an original taste.
If you use this cabbage to make salads, be sure to squeeze the juice out of it. This will extend the shelf life of the dish.
Try also the recipe, it also uses hot brine.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Cabbage is a very popular, healthy vegetable from which a variety of dishes are prepared. They especially like to eat it salted and pickled. It contains few calories, but many vitamins and microelements, so it often becomes part of the weight loss menu. There are many options for pickling white, red, and cauliflower.

How to salt cabbage at home quickly and tasty

Many people think that there is no difference between pickling and pickling. Yes, these cooking methods are similar, but there is a slight difference. The pickling process involves using more salt, as opposed to fermenting. In addition to this, brine for cabbage allows you to get a tasty lightly salted or well-salted salad in a glass jar much faster (3-5 days). A large amount of salt inhibits fermentation, so this method produces less lactic acid than with sourdough.

A few rules for pickling cabbage:

During fermentation, the brine for white cabbage or other varieties should cover the vegetable completely. If this does not happen, then it is necessary to increase the mass of the press.
Salting cabbage in jars in brine is carried out exclusively using coarse rock salt.

How to pickle cabbage so it's crispy

There are many options for pickling. Fans of dishes made from this healthy vegetable are often interested in how to properly salt it to make a crispy salad. The recipe for pickling cabbage is very simple, but the result will exceed all expectations. Products for a 3 liter jar:

cabbage – 2 kilograms;
carrots – 2 pieces;
bay leaf – 4 pcs.;
black peppercorns to taste.

Brine ingredients:

coarse salt - 2 tablespoons;
water - one and a half liters;
sugar – 2 tablespoons.

How to pickle cabbage in a jar so that the pieces turn out crispy? The cooking technology looks like this:

Cut the white vegetable into pieces and then into strips. Grate the carrots on a coarse grater. Mix all.
Take a 3-liter jar, put the vegetable salad inside, pressing down lightly. Between the layers you need to put bay leaf and pepper.
Prepare the marinade. Salt and sugar are dissolved in boiled warm water. The salad is filled to the top with this liquid.
Cover the container with a lid or gauze. It is better to place the jar in a deep plate or bowl, as the marinade sometimes overflows over the edges of the container.
Leave the salting for 3 days. It is worth making sure that the top cabbage-carrot layer is constantly covered with marinade. Readiness is determined by taste.

How to quickly pickle

Quickly pickling cabbage will come in handy for many housewives. This type of pickle is ideal for a family dinner or an unplanned visit of guests, because a delicious vegetable salad will be ready in just 60 minutes. Ingredients for pickling:

cabbage – 2-2.5 kg;
carrots – 3 pieces;
garlic – 6 cloves.

For a “quick” brine you need to prepare:

water – 1 liter;
salt (coarse, rock grade, non-iodized) – 2 tbsp. l.;
sugar – 100 grams;
vinegar – 100 g;
vegetable oil – 200 grams.

Instant salted cabbage is made according to this recipe:

The main ingredient needs to be finely chopped, carrots grated, garlic cut into slices.
Boil water, add salt and sugar to it.
After the marinade boils for a short time, vinegar is poured into it. Remove from heat, pour oil into it, mix well.
The vegetable salad, which is previously placed in a jar, is poured with hot marinade.
We leave the future pickle until it cools completely, and then place it in the refrigerator.

Pickling cabbage for the winter

Today, there is a wide range of ways to pickle vegetables for the winter. Nevertheless, many pickle lovers continue to prefer the method that has been proven over the years. The classic recipe for making pickled white vegetables has been popular for a very long time and is passed down from generation to generation. So, to prepare delicious, beautiful cabbage, as in the photo, you need:

carrots – 5 pieces;
cabbage – 4-5 kilograms (several large heads of cabbage);
rock salt – 3 tbsp. l.;
bay leaf – 3 pieces;
herbs, spices.

Cooking process:

Cut the vegetables: chop the cabbage into thin strips, grate the carrots using a grater. Everything is mixed with salt. You need to press the vegetables a little with your hands so that they release the juice.
Place the future pickles in a large deep container (bucket, bowl). Add laurel and spices.
Place a wide plate or wooden board on top and press down with pressure (for example, a jar of water).
Let the salad ferment at room temperature.
After a daily period of time, remove the oppression, put half of the contents in another container and mix thoroughly. This is necessary for the release of gases. Leave the vegetables for an hour and a half and return them to their original place under the load. We do this procedure every day until the ingredients are completely salted.
After three to four days, the marinade becomes lighter and settles, the foam disappears. This may indicate the readiness of the pickle, which is determined by taste.
All that remains is to transfer the finished dish into jars and put it in a cool place.

Features of preparing cabbage brine

Brine for sauerkraut or its pickled analogue is a solution of salt and water, to which herbs and spices are sometimes added. Another marinade is obtained in the process of fermenting vegetables. The basis of the pickling liquid is a solution of different concentrations (depending on the amount of salt). Here are some tips on how to make brine for pickling and fermenting vegetable salad.

For sauerkraut

The classic, “grandmother’s” method of preparing cabbage is sourdough using brine. First you need to prepare the vegetables, clean them of dirt, and chop them. How is sauerkraut prepared in brine? The marinade is very quick and easy to make. It is necessary to dilute one tablespoon of rock salt and two tablespoons of sugar in water (1.5 liters). Then you need to put the liquid on the fire and boil for several minutes. Pour cold brine over cabbage and carrots. Let stand until fully cooked.

Well, a very original recipe. Instant cabbage with garlic is poured with hot brine, which makes it very crispy, juicy, and piquant. It prepares very quickly, in the morning I chop it up, pour it with marinade, and by evening you can put it on the table.
When serving, season with chopped onions, finely chopped herbs and vegetable oil. And if you add a spoonful of granulated sugar, you get an original sweet and sour spicy taste. And if you want, it can make a delicious bigus with hunting sausages. To do this, place it in a saucepan, add a little water, pre-steamed pitted prunes and simmer for 30-35 minutes in the oven. Before turning off the bigus, cut the hunting sausages into small pieces and add to the cabbage stewed with prunes. Let the dish sit for half an hour and you can serve it.
You can also cook a very tasty soup from this cabbage - kapustnik. To do this, cook the meat broth on the bone, cut the finished meat into pieces, add diced potatoes, washed millet, sautéed onions and carrots, and at the very end, when the potatoes are almost ready, add pickled cabbage to the pan and cook for another 5-7 minutes. This delicious soup should be served with finely chopped herbs and sour cream.
To pickle cabbage, you need to choose it correctly. Don't use summer varieties of cabbage; they won't be crispy or as tasty as later varieties. Good cabbage should be firm and light in color. If you take the head of cabbage in your hands and squeeze it, it should crunch a little. Be sure to remove the top leaves and cut it in half to make sure there are no caterpillars or rot between the leaves in the cabbage.
Cabbage marinated with garlic will be ready in 10-12 hours, and then we transfer it to jars and put it in a cool place for long-term storage.

Ingredients:

- white winter cabbage - 2 kg,
- carrot root - 0.2 kg,
- fresh garlic - 1 head,
- table vinegar 9% - 200 ml,
- vegetable oil - 200 ml,
- granulated sugar - 150 g,
- kitchen salt - 2 tbsp. l.,
- water - 2 glasses.

Remove the top leaves from white cabbage, cut it in half and finely chop it.

Chop bright juicy carrots with a knife or grater.

To do this, add salt, granulated sugar, spices and vinegar to boiling water.

Pour over the cabbage.

Afterwards, transfer the quick pickled cabbage with garlic to another bowl and place in a cold place.
And you can serve it to the table.

Bon appetit!

Starinskaya Lesya
And you can serve it for dessert

Considering the fact that winter is approaching, at this time you always want salted cabbage. How nice it is to set the table with pickled vegetables, boil the potatoes and serve everything together with herbs. You can ferment cabbage in various ways. My mother always prepared pickled cabbage this way: she mashed the vegetables with her hands, salted them and tamped them into jars. But this method, if you know, is long and sometimes you don’t want to wait and eat here and now. Therefore, quick-salted cabbage drenched in hot marinade is ideal for such cases. I hope my detailed recipe with photos will help you prepare the perfect quick snack.

Required Products:

- 1 kg of white cabbage,
- 1 PC. carrots,
- 2 cloves of garlic,
- 1 tables. l. salt,
- 2 tables. l. granulated sugar,
- 0.5 l of water,
- 4 tables. l. 6% vinegar (apple vinegar),
- 3 tables. l. vegetable oil.

Recipe with photos step by step:

Chop the cabbage with a sharp knife to form fine fibers. Choose dense, firm, white cabbage. If you buy cabbage at the market, then ask the seller if this cabbage is suitable for pickling.

Grate the juicy, sweet carrots on a coarse grater. It is important to choose large carrots that will be tasty and complement the cabbage.

Mix the vegetables, lightly press with clean and dry hands.

Add some garlic, cutting it into slices. Garlic will add flavor and piquancy to vegetables.

Boil water for the marinade, add salt and granulated sugar. When the water boils, mix it with salt and sugar.

Pour vegetable oil and 9% vinegar into the marinade. I always have a large bottle of table vinegar, which I use for all preparations.

Pour the hot marinade over the cabbage and let it marinate for 8-10 hours at room temperature. I usually cover a bowl of cabbage with a lid and forget about it. When time has passed, serve the cabbage ready to the table.

1. Instant spicy cabbage - 15 minutes!

Very quick cabbage - 15 minutes and you're done!
Preparation:
We take three kilograms of cabbage at the rate. Shred the cabbage. Grate three large carrots on a coarse grater. Squeeze 3-4 cloves of garlic from the garlic. Mix everything.
Making the marinade:
We put one and a half liters of water on the fire. Add 200 grams of sugar, 3 tablespoons of salt (without top),
250 gr. sunflower oil. When it boils, pour in 200 gr. vinegar 9%. It should boil for 2-3 minutes.
The marinade is ready.
Pour the hot marinade over the cabbage (This softens the cabbage a little. But only a little. So don’t be afraid to pour it hot, right from the stove. The cabbage will sit in this marinade for 2 hours. And you can eat. Now many people do cabbage this way. Previously, they did it in the usual way, I had to wait until it fermented and began to sour.

And this method is fast. Cabbage is tasty and full of vitamins. CRUNCHY!!! Mix. Let stand for 2 hours. Mix again and pack into jars.
Very tasty and healthy!

2. Cauliflower in marinade

I've been making this cabbage for a long time. This bright, undoubtedly original and very tasty preparation will delight those who love cauliflower, just like me.
Cabbage has an interesting taste - sweetish and at the same time slightly sour.

Wash cabbage inflorescences (about 1 kg), divide into parts, put in a 1.5 liter jar, between the layers put 1 peeled, washed and chopped carrot, 1 sweet pepper, hot pepper to taste, celery stalks or root.
You can add other vegetables.
Marinade:
3 tbsp. water, 3/4 tbsp. vinegar 9%, 3/4 tbsp. sugar, 2 tsp. salt,

a couple of bay leaves, a few peas of allspice.
Bring the marinade to a boil and pour it over the vegetables. Cool. Keep in the refrigerator for 2 days and then enjoy the taste. I really love this cabbage.

3. “Delight” (especially for those who are NOT zucchini lovers)!

This recipe is amazing for many reasons:

1. It’s very easy to prepare, with minimal effort on your part.
2. it turns out very tasty, delivering maximum pleasure
3. the most important thing!!! This salad is eaten even by THOSE who DO NOT eat zucchini in any form
4. no one has yet guessed what the salad was made from the first time - EVERYONE says “SOOO delicious pickled...CABBAGE!!!”

3 kg of already peeled (!) zucchini, 0.5 kg of onions, 0.5 kg of carrots.

Grate carrots and zucchini on a Korean grater. it is necessary (!). otherwise your secret will be revealed.

Cut the onion into thin half rings.
Add to vegetables: 1 tbsp. sugar, 2 tbsp. raises butter (less possible), 1 tbsp. 9% vinegar, 3 tbsp. salt
Mix all this in a large container carefully and lovingly with your hands, immediately put it into jars (0.7-liter is most convenient) and wipe for 15 minutes.

All!!! I've been writing longer than I've been doing. Very fast. Vitamins are preserved. Zucchini (aka cabbage) is crunchy. The main thing is SOOO delicious. With some good vodka and some shish kebab (or just some potatoes) - he'll go crazy!

4. Marinated cabbage rolls with spicy carrots!

Recipe by Natalia Molchanova.
Our cabbage rolls will be ready a day after they have been left in the refrigerator, but the longer they marinate, the tastier and richer they will be.
For the marinade:
- 0.5 l of water, 1/4 tbsp. sunflower refiner oil (maybe a little less)
- 2 tablespoons salt (or to your taste), 1/2 cup granulated sugar (or to your taste)
- 2/3 tbsp vinegar (or to your taste), allspice - 3-4 peas
Mix, heat until boiling. Turn off the heat and pour in the vinegar.

Place a small head of cabbage (about 1-1.5) in boiling water, and gradually disassemble it into leaves, in the same way as for preparing regular cabbage rolls. The leaves should be slightly soft.
Place on a plate and cut off any thick spots with a knife.
Grate the carrots on a Korean grater, season with marinade, stir and let it brew for at least half an hour. Sprinkle with sesame seeds.
Marinade: sesame oil, vinegar, salt, sugar, garlic, a mixture of peppers (mustard seed, coriander, allspice, black pepper, red pepper).
Place the carrot filling on the cabbage leaf and roll it into a cabbage roll. If the leaves are very large, you can divide them into several parts.
Place the cabbage rolls in a deep container, add 2-3 bay leaves and pour in the chilled marinade.
Place under a press and leave to marinate for a day at room temperature.
Then put it in the refrigerator.

5. Pickled cabbage

The cabbage turns out crispy and incredibly tasty!
Ingredients:
- 2 kg cabbage, 3 carrots, 3 beets
For the marinade:
- 0.5 liters of water
- 3 heaped tablespoons of sugar
- 3 level tablespoons of salt
- 1/2 cup sunflower oil
- a pinch of ground hot pepper
- 2 bay leaves
- 3/4 cup vinegar
- 1 head of crushed garlic
Preparation:
1. Chop the cabbage.
2. Grate carrots and beets.
3. Cook the marinade: boil everything for 10 minutes.
4. Mix with cabbage, place in jars and sterilize for 10 minutes.

6. Salad "Simply GENIUS!"

Girls... so delicious... the tomatoes are fresh, the cabbage is crunchy....
Required:
1 kg. - cabbage, 1 kg. - tomato, 1 kg. - cucumbers, 1 kg. - sweet pepper, 1 kg. carrots
If you don’t have any vegetables, then take 2 kg. another vegetable.
Cut everything into a salad, grate the carrots. Mix all the vegetables.
And add there:
rast. oil -200g. , vinegar 9% 200 gr., salt - 8 teaspoons, sugar - 16 teaspoons
Mix everything. Put on fire. Bring to a boil and simmer for exactly 2 minutes.
Immediately pour into jars. Roll up. Wrap up.

7. Pickled cabbage with beets

Pickled cabbage is an excellent appetizer and a good addition to many main courses, and preparing such cabbage is easy and simple. Please your loved ones with such delicious cabbage!
Ingredients:
Cabbage - 2 kg, Carrots - 2 pcs, Beetroot - 1 pc
For the marinade:
Water - 1 l, Sugar - 150 g, Salt - 2.5 tbsp, Sunflower oil - 150 g
Bay leaf - 2 pcs, Allspice - 2 peas, Vinegar (9%) - 150 g, Garlic - 1 head

Cut cabbage weighing 2 kg into squares (about 3 x 3 cm) or rectangles. Next, cut into strips or on a coarse grater 2 carrots and 1 large beet. Mix all this and put it in a saucepan. It turns out a lot.
For the marinade, mix water, sugar, salt, oil, bay leaf and pepper. Boil all this, remove from heat and add vinegar and crushed garlic. Pour the hot marinade into the cabbage in a saucepan, cover the top with a plate without any weight (press down a little with your hand first so that a little of the marinade appears visually on top, then it will fit under the plate on its own).
Leave for a day at room temperature. You can use it every other day. Spicy lovers can add pepper and chili for spiciness.

8. Bomb cabbage

Ingredients:
-2 kg - cabbage, 0.4 kg - carrots, -4 cloves - garlic, you can add an apple, beets.
Marinade:
150 ml - vegetable oil, 150 ml - 9% vinegar, 100 gr. - sugar
2 tbsp. - salt, 3 pcs. bay leaf, 5-6 peas - black pepper, 0.5 l - water
Preparation:
1. Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar.
2. Pour all the ingredients for the marinade into the pan and boil everything for 5 minutes. Pour boiling marinade over cabbage.
3. Ready in the morning! You can eat!

9. Pickled cabbage (large leaves)

Preparation:
Cut the cabbage into large squares so that you get “stacks” of cabbage leaves. Grind one carrot on a grater. Cut one hot pepper in half (this is for spicy lovers). Carefully place the “stacks” in a jar, sprinkle with carrots. Place a hot pepper in the middle of the jar (for those who like it spicy). Do not compact the cabbage. Fold loosely.

To prepare the brine at the rate of
for one 3-liter jar:
Boil 1 liter of water. Add 1 cup sugar, 2 tablespoons salt
After cooling, add to the brine: 1/3 cup 9% vinegar
Pour the brine into the jar. Place the jar in the refrigerator. After three days, the white cabbage is ready,

sweet, tasty, crispy. (Tatiana Zubchenko)

10. Sauerkraut

I would like to bring to your attention my favorite recipe for fermenting cabbage.
This recipe is good because at any time you can very quickly (literally 2-3 days) ferment a small amount of cabbage and then store it in the refrigerator.
Show in full..And this is important in city apartments, where there is catastrophically little space for storing canned food, and there are no conditions for this. It should be especially noted that with this method of fermentation, a large amount of very tasty and healthy cabbage juice is obtained.

So the preparation:
- Fill a 5 liter jar tightly enough with shredded cabbage + carrots (I grate it on a coarse grater)
- pour in pre-prepared COLD brine (dissolve 3 heaped tablespoons of salt in 2 liters of BOILED water);
- the cabbage is fermented in a warm place for two days, so that there is no bitterness, be sure to periodically pierce it, releasing the accumulated gas (I think everyone knows this);
- on the third day, drain all the brine and dissolve 2 tablespoons of sugar in it;
- fill it with already sweetened brine and put the jar in the refrigerator, by evening the cabbage is ready.

A small nuance... in warm conditions, cabbage quickly ferments, but if the apartment is a little cold, the process will take a little longer.
If you didn’t drink the brine faster than the cabbage ran out (and that’s exactly what happens with us), then you can cook wonderful sour cabbage soup with it.