What Russian feast goes without sauerkraut!! And how many delicious dishes You can prepare from it ... for example - soup, pies, dumplings. And if you fill the cabbage salad with unrefined oil, but to cover there on the lure - it turns out a real Russian snack for vodka. Traditionally sauced cabbage served to potatoes!

And the cabbage brine, like the vegetables themselves is extremely useful for the body. Scientists claim to fall into the stomach, these products begin to "work". They eliminate grinding substances and normalize the normal microflora. Is this not a reason to stock marinated cabbage for the whole winter?!

With regular use of cabbage salad in food, you can reduce the risk of oncological diseases and tumors in the intestine.

Well ... We recently reviewed the most delicious options Cooking. And today I would like to pay special attention to the appetizer cooked in hot brine. This method helps to get cherished yummy in as soon as possible. After a day, you can treat a delicious salad. Yes, and for the winter snack can easily save.

Such a snack can be eaten three days after immersion in banks. And adding some vinegar in them, you can save it for the whole winter. Salad turns out gentle and moderately crissed.

Ingredients:

• fresh cabbage kilograms (without bare and sluggish leaves);
• 300 grams of carrots;
• liter of pure water;
• on the tablespoon of stone salt and sugar sand;
• 5 laurels;
• 3-4 tablespoons of vinegar;
• 5 peas of fragrant pepper.

Preparation steps:

1. Melko chopping cabbage. To do this, it is better to choose vegetables late crop, dense and elastic.

2. Clear carrots and wipe through a large or korean grater.

3. Connect vegetables in one dish and diligently challenge hands. You will notice how the salad will begin to highlight the juice.

4. Tightly lay the vegetables on banks, a feedback. As soon as you reach the neck, put the laurel and pepper peas.

5. Boil water. Add Sugar Sand and Salt. Dissolve them. If you are planning to save a salad for the winter, then add 3 tablespoons of 9% vinegar. As soon as the sandbanks of sugar and salt dissolve and water will boil, turn off the fire and pour marinade into banks.

6. Cover the neck of a fine matter and drag a rubber band. So the salad will receive the required amount of oxygen and, if an extra liquid is distinguished, it is easy to free.

7. Put on a plate and leave in the kitchen, in a dark place for 3 days. After that you can eat salad. For storage in the basement you need to cover with covers after three-day insteading.

Fast food cabbage hot brine with vegetable oil

On this recipe it turns out beautiful salad cabbagewhich will delight you with your crunch even in the frosty day. It turns out incredibly tasty. The dish will be headed by I. festive table, and a cozy family dinner.

Ingredients:

• 5 liters of water;
• 6 tablespoons of salt;
• 2 glasses (200 grams) of sugar sand;
• 1 tablespoon of 70 percent vinegar per three-liter jar;
• 10-12 kg cabbage;
• 2 kilograms of carrots.

Preparation steps:

1. Cabbage to remove several first leaflets. After all, they are usually sluggish and pitched. Therefore, they will not rise on the salad. Core is also cut. Thin chopping cabbage.

2. Carrot wipe on a Korean or ordinary, large grater.

3. Mix them between themselves, a slightly comance. So salad will begin to actively allocate juice, which is valuable marinade.

4. Clean jars fill tightly, feeding and fingers.

5. Boil the water and dissolve salt there and sugar sand there. Pour from stuffed banks. From the stated number of ingredients, approximately 4 three-liter cans.

Now in each you need to pour vinegar. So that he can evenly host all the salad, a long knife or a skewer to make several deep suns. Immediately after this procedure, you will notice that the level of the brine fell. Now you need to fasten it to the top.

6. Place the lids and leave before cooling. Then transfer it to a cold storage place.

Early cabbage for winter in banks under iron covers

Early cabbage can also be chopped up for the winter. Especially it is tasty in hot brine. Since she does not hold the shape and crunch when stored, we choking it large. And the beets will give her extra piquancy and beautiful color.

Ingredients on a three-liter jar:

• middle kochan cabbage;
• small beet;
• 4 garlic slices;
• carrot.

For brine:

• litere of water;
• half-cup of sugar sand;
• flap of vegetable oil;
• 2 full tablespoons of large salts;
• a glass of nine percent vinegar;
• 5 pepper peas;
• 2 laurels.

Preparation steps:

1. Clear and cut into medium plates.

2. Beets also need to be cleaned and cut into 4 parts. Then every quarter cut into neat pieces.

3. Garlic cut into plates.

4. Cabbage can be used as early and late. Kochan cut into 6-8 parts (depending on the size), and then squares.

5. Prepare a three-liter bank. The amount of beets, carrots and garlic is divided into three parts. The first lay on the bottom of the dishes.

6. Cabbage, in turn, shake into two parts. The first lay on the beets, cover the second part of the vegetables and put the cabbage again. The top layer will be carrots with beet and garlic again.

7. From the corresponding ingredients to cook brines. All, except vinegar, you need to add before boiling, and peck for 5 minutes. Then remove the laurel and add vinegar. Stir and immediately pour into banks.

8. Bank will stand up to the cooling on the table. After the fill with marinadas, it is necessary to cover it with an ordinary caproic lid. Then it can be removed in a cold place for storage for the winter. Optionally, after cooling, you can roll the iron lid.

Crispy cabbage pieces in brine

I bring to your attention a recipe for a delicious billet from cabbage for the winter. Due to the presence in the composition of turmeric, the color is carried out gentle and unusual. And the fragrant marinade carries a dish for success.

Ingredients:

• 1 medium kochan 2 kilos;
• 7 nails;
• teaspoon hammer turmeric;
• litere of water;
• glass of sugar sand;
• glass (200 g) Vinegar Nine percentage;
• 2 tablespoons of rock salt;
• full cabinet.

Preparation steps:

1. Cut into small, or rather, medium cubes. Fall asleep turmeric and pour oil. Stir well.

2. Boil water and dissolve sugar and salt in it. Then add carnation and vinegar. Boil 3 minutes and cut fire.

Salt for any kind of billets is better to choose a large, without extraneous additives. It is such a salt that provides perfect plot. Small is not suitable for long-term storage.

3. While marinade was not cooled, pour them the cabbage. Install the oppression and leave for 12 hours right in the kitchen. Then you need to decompose a snack together with brine in clean banks and remove in a cold place, without the impact of direct sunlight.

So quickly you can cook very tasty billet for winter. Close and guests, for sure, will be delighted. And the girlfriends will certainly be a recipe.

Salad cabbage in brine with vinegar

It's easy to cook such cabbage. To do this, you will need a standard set that is usually quassed by the cabbage. I propose to prepare this wonderful salad together and right now.

Ingredients:

• kochan for 2 kilograms;
• 2-3 carrots;
• 3 laurels;
• 6 peas peppers;
• one and a half liters of water;
• 2 tablespoons of sugar sand and large salts;
• optionally, you can add a half-table of cranberries or acidic cherries;

Preparation steps:

1. Surrive to wipe through the grater, and the cabbage is finely chopped. Stir them together. It is convenient to do right on the table. When stirring, slightly adjust the salad. Then, if you want, you can add berries and move slightly so as not to crush them.

2. To pack the salad on banks, shifting layers with laurel and pepper peas. If the berries were not used, you can tightly strip it.

3. Boil water and completely dissolve sugar sand and salt. I want to repeat again that salt is needed large, without iodine.

4. Banks pour hot marinade. Cover the neck of the gauze and install them on the plates. After all, it is possible that the brine will "run away".

5. 3 days banks will stand in such a state. Salad periodically needs to be deeply picked up with a knife, to pretend and return the brine from the plate into place. Then the banks must be covered with covers and remove into the cold.

You can talk about the benefits and taste of sauer snacks for a very long time. Indeed, this is a universal dish. In the post, it especially helps a variety of applications. Cutlets, zrazy, dumplings, soup - all this and even more can be prepared from salt cabbage. And you need only chopping cabbage and pour her marinade.

I wish you creative and delicious victories in the kitchen. See you soon!

Best recipes fast cooking Marinated and sauerkraut, with the help of hot brine.

Each experienced hostess in the reserve there is always many different delicious cabbage salting recipes. It seems, nothing else can be surprised. Have you tried to pick up cabbage with a hot way? If not, then this article is for you. For beginners and experienced owners, we offer some appetizing recipes for marinating cabbage in a faster way.

Fast Cabbage with Garlic Hot Brill: Recipe

1 option

Marinization option with large sacrament with the addition of garlic

Prepare the products:

1. Water - 3.0 l
2. White cabbage - 4-6 kg
3. Fresh carrot - 3-6 pcs.
4. Garlic -9-12 cloves
5. Salt - 4 tbsp. l.
6. Sugar - 225 g
7. Vinegar 70% - 2 tbsp. l.
8. Ground black pepper - 2 tsp.
9. Easy pepper - 2-3 peas

Technological process:

• We start with the preparation of brine:

1. In a suitable pans in size cold water
2. I fall asleep salt, sugar, pepper powder
3. Boiling to dissolve bulk products
4. Pour vinegar
5. Turn off the stove

• Kochan Cabbage Clean from the upper leaves
• We separate on large pieces (9-10 pcs.)
• Wash and purified carrot rubbed on medium grater
• Connect in a big bowl with cabbage
• Garlic cloves shred, add to vegetables
• Fill the cabbage with a boiled hot mortar
• Stir quickly
• Put in banks
• After the banks are cooled, send blanks in the refrigerator
• After a day, cabbage is ready to use

Option 2

Finely chopped cabbage forks for saving hot way, with garlic slices

Products:

1. Cabbage - 1 kg
2. Carrot - 2-3 pcs.
3. Garlic - 6 polek
4. Sugar - 120 g
5. Salt -1 Article.
6. Water - 0.5 l
7. Easy pepper and black - 5 peas
8. Vegetable oil - 140 ml
9. Acetic essence 9% - 10 tbsp.

Preparation steps:

• Shinkum Kochan in a thin long straw
• Carrot three large
• We skip through garlic catcher cloves of garlic
• In the deep bowl mix vegetables
• In the usual way to cook brines from the remaining components, immediately after boiling, pour it into a vegetable mixture
• Cover the cabbage to the plate, apply a jar with water from above
• After 3-4 hours, we shift the cabbage into banks
• Seversize plastic lids
• Store in a specially reserved cool place, for example, in the cellar

Fast Sling Cabbage with Beet-Wine Hot Fashion: Recipe in Banks

Variations with the addition of beets

1 way

For cooking you will need:

1. Dense cabbage coach of medium size
2. Large beds - 1 pc.
3. Garlic (small size) - 1 head
4. Leaves of a laurel tree - 4-5 pcs.
5. Fragrant and chopped black pepper - 0.5 ppm
6. Carnation - 2 stars
7. Salt not iodized - 2 tbsp.
8. Sugar and vinegar table - on a glass

Cooking:

• Sweet drift no more than 30 minutes
• While it is preparing, we will deal with a cabbage:

1. Forks cutting at idules
2. Then divide it for some more large parts
3. We separate each piece on separate plastics

• The cooled finished cooler cut the squares
• We put the tight layers, mixed with cabbage, to the jar. Add to each row bay leaf and clove garlic
• For brine:

1. Dissolve in water all the remaining products except vinegar
2. Boiling 2-3 minutes, pour acetic essence

• Pour vegetables not cooled brine
• Cool banks, send to the cold
• In a day, the product is ready to use

Another option of an unusual getawa cabbage

Ingredients:

1. Kochan Cabbage Belococcal - 2 kg
2. Carrot - 2 pcs.
3. Sweets - 1 pc.
4. Water skipped through filter -1 l
5. Sugar -150 g
6. Salt - 3st.L.
7. Sunflower oil and table vinegar - 150 g
8. Bay leaf - 2 pcs.
9. Easy pepper - 3-4 peas
10. Garlic - 4 teeth

Cooking:

• Cabbage cut into squares, 5 sizes 5 cm
• Carrot and cooler (raw) three on medium grater
• Mix vegetables in a small basin
• We put cooking marinade from the remaining products. Garlic is pre-clean, crushing. Vinegar add before the removal of the pan from the stove
• Boiling water made of cooked brine cover vegetable cutting
• Withstand under the downtime
• After the set time expires, we are packaged in banks
• If there is a desire to get a sharp dish, add the pod of zhugochi pepper

Video: Peel Cabbage - Fast Marinated Cabbage

Cabbage under the hot brine with vegetable oil

Several original additives will change drafically taste

Prepared on this method, the workpiece can be touched by a couple of hours.

On forks weighing two kilograms it will take:

1. 3 apples
2. 2 carrots
3. 150 g Cranberry
4. 1 l of water
5. 1 tbsp. Olive oils
6. 2 tbsp. Sololi.
7. ¾ Art. vinegar 9%
8. 250 g of sugar
9. 1 Head of Little Garlic

Getting cooking:

• Sliding formation cut the Kochan
• Carrot three on big teeth
• Fruits are separated into large slices
• Weganing the remaining components in the water - 4-5 minutes
• Pre-clean garlic from skins. Cook it in the brine completely, not separating on the slices
• Sliced \u200b\u200bproducts shift in the stainless cup alternately:

1. Cabbage
2. Apples
3. Carrot
4. Cranberry
5. If necessary, layers duplicate
6. Capacity

• Boiling marinade we pour in vegetables
• Top cover with any oppression
• After 2-3 hours a dish is considered ready

Cabbage sauer-hot brine

Frivalous additive from honey

Compound:

1. Cabbage - 1 kg
2. Carrot - 1 pc.
3. Water (better defined) -1 l
4. Salt (preferably sea) and honey - 25 g

Technology:

• Vegetable fruits cut as thinner
• Mix, tightly stuff in a glass container
• Water is brought to a boil
• Lay salt and honey serving, keep on medium heat before making dissolution
• Fill the containers of hot liquid
• Cover with pure towel
• Quashim in the warm room about 48 hours
• After which it is thoroughly closed with a lid
• Stored in a cool place

Such cabbage is not only very tasty, but even more useful. Due to the small number of honey, it enhances immunity well, and the infusion obtained contributes to improving the activity of the cardiovascular system.

Fast cabbage hot brine without vinegar

Marinate with red pepper

Main components:

1. Cabbage Kochan - 0.5 kg
2. Carrots (no core) - 2 pcs.
3. Red pepper (medium size) -1 pcs.
4. Water - 1-1.5 l
5. Salt large - 45 g
6. Sugar - 90 g

Process chronology:

• For cabbage, we use not a large batch, carrot three of any size, at its discretion
• Sweet pepper free from the core and seeds, we separate on a long straw
• Vegetable cutting we combine, diligently carry, mix
• Packaged in the prepared glass container
• We impregnate hot infusion cooked from the remaining ingredients
• Quashim no more than one day, observing room temperature mode
• The finished product is removed into the cool storage room

Cabbage hot brine is a quick way with vinegar

The most accessible option

1. Fresh Cabbage Forks - 1 kg
2. Small carrots - 1 pc.
3. Water (filtered) - 1.5 liters
4. Dining room 9% acetic acid, vegetable oil - 1 tbsp.
5. Large salt - 100 g
6. Sugar Sand (Small) - 225 g
7. Laurel leaves - 7 pcs.
8. Black pepper peas - 8 pcs.

Cooking technology:

• Peeled from the upper sheets vegetable fruit shred in noodles
• Carrots skip through the grater, for the separation of vegetables in Korean
• In bulk container mix vegetable blank, put the laurel sheets and peas peppers
• Cook spicy liquid composition:

1. throw out diedful salt and sugar portions in boiling water
2. after boiling, we pour provided portions of acetic essence and oil
3. just removed from the slab fill gently pour the prepared mass, until the capacity of the container is fully filling

• We cover the container with a cotton towel pickle
• Withstand three days, indoors having a room temperature
• Next, pushing in the container for storage or immediately try to taste

So, cabbage is promptly prepared without the usual long-term breaking. Essence in aggregate with hot fill speeds up this process.

As a result, a wonderful workpiece can be touched upon a day later, and in some cases in a few hours.

Video: Fast sauer cabbage, pickled cabbage recipe

Calorie: Not specified
Time for preparing: Not indicated

Among the many recipes, sauerkraut can be highlighted simply, but very interesting and, most importantly, valuable recipe. Quick-cooking cabbage with garlic is poured with hot brine and it is possible to file it in a few hours. Everybody is done, it seems like us, we add it to, add a grated carrot, mix, and then pour it with hot marinade, our cabbage will cool, beaten with flavors of the seasoning and in a couple of hours it will be practically ready.
For chairs, choose as usual white cabbage Late varieties. Good cabbage Must be solid, crispy, cabbage leaves white color without damage and rot.
Carrots take large, bright colors, it will be sweeter. It is advisable to preferably soak it in cold water for 30 minutes, so it will be more juicy, well, and at the same time get rid of nitrite and pesticides from unnecessary to us.
It is better to store it in glass jars closed with polyethylene covers in a cool place.



Ingredients:

- Fresh white cabbage late varieties - 1 forks,
- Beautiful large carrot fruits - 1-3 pcs.,
- Fresh garlic at will - 3-4 teeth,
- water - 0.5 l,
- White sugar - ½ cup,
- Kitchen salt - 1 tbsp. l.,
- the fruits of black pepper -4-5 peasors,
- Fruits of fragrant pepper -3-4 pea,
- Bay sheet -2 pcs.,
- cold intake vegetable oil - ½ cup,
- Table vinegar 9% - 10 tbsp. l.

Recipe with photo step by step:

We clean the cabbage from the upper leaves, cut it in half and cut out the batch.
Shining a white cabbage shallow straw on a bubbling or knife.

Prepared carrot rods on a grater or shinkeeper with a long thin noodle.

If we add garlic, then we clean it from the husk and skip through the press.

We are preparing marinade, for this in boiling water we put salt kitchen, sugar, spices, vegetable oil and table vinegar, boil 1 minute and turn off.

Mixed in large dishes all vegetables, pour hot marinade.

Put on the cabbage to the plate or plastic boardSo that it covers the entire surface of vegetables. Above put the cargo, such as a jar with water and leave the cabbage to quas room temperature for 4-5 hours.

Then we shift the cabbage into the glass jar and put for storage in the refrigerator.
Before feeding with vegetable oil, and add green Luc.

I recommend also to try to cook

Tell me please, well, who does not like a sauer or pickled cabbage? Probably it will be difficult to find such a person! Perhaps, of all the billets that we try to cook are some of the most beloved and popular!

Capper is still too early. No cold came to keep it. Is that getting out, and stored in the refrigerator ... But to prepare pickled cabbage is the time. Cabbage has already gained strength and all laid vitamins, and therefore it turns out a delicious, crispy and useful.

You can marinate cabbage and harvest it for the winter, spinning with covers. But today we will prepare a marinated white-born cappist of the quick preparation, which is not necessary to roll in banks. As a rule, a cooked snack can already be eaten the next day. And it is perfectly stored in the refrigerator for a month, at all without losing his taste.

Such a snack is very convenient to cook ahead of time, before some holiday. She is always welcome on a festive table on any occasion. Whether birthday, or New Year!

I have accumulated a lot interesting recipes Marinated cabbage. And one of them I was already shared with you. It is very tasty, which is preparing with beet and carrots. And today I will share a few more delicious recipesI think you will like you. It will be at all simple recipes, and recipes a little more. And everyone can choose a recipe for themselves.

A very simple preparation recipe so bibers cooking such cabbage quite often. Quickly preparing, quickly and tasty is eaten.

We need:

• cabbage - 1 forks for 2 kg
• carrot - 1 pc
• garlic - 4 teeth

For marinada:

• water - 1 liter
• salt - 2 tbsp. Spoons
• sugar - 2-3 tbsp. Spoons
• pepper fragrant - 4-5 pcs
• pepper peas - 10 pcs
• carnation - 5 pcs
• bay leaf - 3 pcs
• vinegar 9% - 100 ml (or apple 6% - 150 ml, or Essence 1 incomplete h. spoon)

Cooking:

1. Cabbage to chop thin straw. You can use special graters, knives or food processor. Or just cut it into it with a regular knife. But it is necessary to cut as thinner as possible.

To pickled cabbage to be crisp Choose a tight plug for her cooking.

2. Clear carrots and rub on the grater for korean carrots.

3. Stir cabbage with carrots in a large capacity, good for these purposes to use a pelvis. Not need to mive.

4. Garlic cut into thin plates.

5. Prepare marinade. Boil water, add all ingredients except vinegar. Give to get drunk on slow fire 5-7 minutes. Turn off the fire.

6. Add vinegar and garlic.

7. Get a bay leaf. And immediately, hot, pour into cabbage with carrots. Mix gently. Give to stand up to completely cooled. Periodically mixing the contents.

8. Transfer to a three-liter jar along with Marinada. I do not need to report to the top. Remove in the refrigerator for the night. The next day, the cabbage can already eat.

9. But the most tasty it will be 2-3 days.

When applying for a table, the finished cabbage can be pouring olive or others. It can be served as a snack or salad by adding a sliced \u200b\u200bonion to it, or fresh greens. From it you can make vinaigrette, it turns out very tasty and fragrant.

Cabbage itself has a sour-sweet-salty taste, it is pleasantly crumb, and it turns out very tasty! And although now pickled cabbage can round year Buy and in the store, but so tasty, as your home, still will not be.

And as you can see, it is not absolutely difficult to prepare it, and this will take it from half an hour.

Marinated Fast Cabbage with Bulgarian Pepper

Cabbage prepared on this recipe can be considered early. She very quickly gains taste, and it can be eaten the next day.

We need:

• cabbage - 1 forks (2 kg)
• carrot - 2 pcs (medium)
• bulgarian pepper - 1 pc (medium)
• cucumber - 1 pc (medium)

• water - 1 liter
• salt - 1 tbsp. Spoon with slid
• sugar - 3 tbsp. Spoons
• vinegar 70% - 1 dessert spoon, or 1 tbsp. Incomplete spoon

Cooking:

1. Machine cabbage with a combine, grater or knife.

2. Carrot and cucumber grate for Korean carrots. Try so that the straw is obtained long and neat. So the salad will look very beautiful.

3. Bulgarian pepper clean and cut a long thin straw.

4. Stir all the ingredients in high capacity, use well for these purposes a pelvis or a large saucepan.

Mix better handsSo that the vegetables do not get marked, and did not let juice. There is no need to mive!

5. Share vegetables into clean and covered boiling water a three-liter can with a sufficiently thick layer. Slightly tamping them with hand or spoon. It is not necessary to lay banks to the very edge. Leave a place for marinade.

6. Cook marinade. To do this boil the water. Add salt, sugar. When they dissolve, turn off the gas and add vinegar. Mix.

7. Pour vegetables with boiling marinade. Give cool.

8. Remove in the refrigerator. Store there.

Cabbage is ready the next day. It is tasty, crisp. It can also be served with a chopped onion and watering with oil.

Pickled cabbage with beet - Cabbage in Guriyski

Cabbage on this recipe is a delicious, crispy, moderately acute and very beautiful. It is good for any festive table and for the usual dinner with boiled potatoes, or to any other dish. Very good and is kept for a long time in the refrigerator. The only flaw is very quickly! But there is another advantage that did not indicate above - quickly and prepares!

We need:

• cabbage - 1 forks (2 kg)
• carrot - 1 pc (medium)
• beets - 1 piece (large)
• garlic - 7-8 teeth
• red Podpick Pepper - 1 pc (or 1 tbsp. Spoon of red ground)

• water - 1 liter
• salt - 2 tbsp. Spoons
• sugar - 1 cup
• apple vinegar - 1 cup
• pepper peas - 6-8 pieces
• bay leaf - 3-4 pieces
• vegetable oil -0.5 cup

Cooking:

1. Cut the cabbage with rather large pieces. You can cut the forks first to 4 parts directly along with the knockerel. Then every part cut another 4 parts.

So that the cabbage turns out the crisp choose a tight, dense forks. In this case, the marinade lashes the surface well and does not "discovers" the leaves.

2. Beets and carrots cut into round-headeds with a thickness of O.5 cm. If the beet is large, then each round of the head can also be cut into two halves.

3. Clear garlic and cut into long thin plates.

4. At the bitter pod pepper cleaned the seeds and cut into long stripes. When working with pepper, it is better to use gloves.

5. We prepare suitable saucepan. We lay out the layers alternately all prepared ingredients, we repeat the layers several times.

6. Preparing marinade. Boil the water, add salt and sugar, pepper peas and bay leaf. Boiling 5 - 7 minutes, we remove the bay leaf.

7. Add vinegar and oil.

8. Pour the contents of the pans prepared by boiling marinade.

9. Cover the flat plate, which is slightly applied, so that the brine is from above, and all the contents of the pan was hidden under it.

10. We give cool and remove to the refrigerator for 4-5 days.

11. Apply as a snack.

Such a snack is very colorful and bright, can decorate any festive table. You can cook it up, as it is well stored. We often prepare such a snack for the new year! And she always falls on this day to the place!

Since the snack is acute, it is very loved by a man. You can make it and even more acute, adding an additional pod of red pepper, or a ground red.

Marinated Cabbage Piquant with Ginger

Useful properties in combination with its unique qualities perhaps perhaps everyone. Have you tried to cook marinated cabbage with ginger? Not? You lost a lot! Prepare once, and then everyone will give a recipe!

We need:

• cabbage - 1 forks (2 kg)
• carrot - 1 pc
• pepper Bulgarian - 1 pc
• ginger - 70 gr
• garlic - 4-5 teeth

For marinada:

• water - 1.5 liters
• salt -3 Art. Spoons
• sugar - 5 tbsp. span
• vegetable oil - 5 tbsp. span
• pepper black ground - 0.5 h. spoons
• bay leaf - 3 pcs
• apple vinegar - 150 ml

Cooking:

1. Cabbage to chop thin straw. Carrot to lose on the grater for Korean carrots. Bulgarian pepper cut into a long thin straw.

2. Garlic cut out long thin stripes.

3. Ginger clean and cut into very thin, translucent circles.

4. Fold all in the saucepan of the appropriate size and mix gently. Not need to mive.

5. Prepare marinade. Boil water, add all ingredients except vinegar. Boil 5-7 minutes, pull out the bay leaf and add vinegar.

6. Pour boiling marinade the contents of the pan. Put a flat plate tightly, which we use as the oppression. Brine must completely cover all vegetables.

7. Cover the lid and leave until complete cooling. Then put in the refrigerator. After 24 hours, a tasty and beautiful snack is ready!

8. You can store such cabbage during the month in the refrigerator. Well, if you follow, of course!

Such a snack as well as the previous ones will like everyone without exception. And ginger will give her a completely new one, nothing like a spicy taste. You know how tasty marinated ginger is happening. And here also in combination with cabbage. Recipe - just "Hold your fingers"!

Marinated cabbage with carrots and garlic - Ukrainian krying

A long time ago, our neighbor shared this recipe. I liked it and taste, and the original name. Already after a while, with the coming to my life of the Internet, I learned that such an interesting name - "Kryke" happened from the word "kryzh", that is, a cross. And everything turned out to be very simple, because it was on 4 parts that we cut the cabbage when we want to pickle it on this recipe.

We need:

• cabbage - (small forks, kilogram with small)
• carrot - 2 pcs (medium)
• bulgarian pepper - 1 pc (optional)
• garlic - 4-5 pieces
• cumin - 0.5 h. spoons

For marinada:

• water - 1 liter
• sugar - 3 tbsp. Spoons
• salt - 2 tbsp. Spoons
• apple 6% vinegar - 150 ml (or 9% - 100 ml, or incomplete teaspoon of essence)
• pepper fragrant -4 pcs
• pepper peas - 5-6 pcs
• vegetable oil - 0.5 glasses

Cooking:

1. Cabbage cut into 4 parts, leaving the bare.

2. Boil the water in a large saucepan. Put the sliced \u200b\u200bcabbage there and cook on medium fire for 10 minutes.

3. Get part of the cabbage with noise and put in cold water so that they cooled as quickly as possible. As soon as the water becomes warm, it will have to change it again to the cold. And so as long as the cabbage does not completely cool.

4. Garlic is crushed as much as possible, you can use the garlic dust.

5. Carrot to rub on the grater for Korean carrots. If you add the Bulgarian pepper, then cut it with a thin straw.

6. Preparing marinade. To do this, boil water, add sugar, salt and peppers to it. Boiling 5-7 minutes. Add vinegar, butter and carrots. Immediately turn off the fire.

7. In the appropriate pan, spread cabbage, sprinkle with Tmin and garlic. And fill with marinade with carrots.

8. We cover the plate so that the marinade is completely covered with cabbage and cover the lid.

9. We leave until complete cooling. Then put in the refrigerator for a day. Store there.

10. When applying cutting cabbage to smaller pieces, we water marinade with carrots. Optionally, you can pour oil and pour out fresh greens, fresh garlic or onions.

Marinated cabbage with vegetables and apples - a very tasty recipe

We need:

• cabbage - 1 forks (2 kg)
• carrot -3-4 pcs (medium)
• bulgarian pepper - 3-4 pcs
• apples Sweet-Sweet - 3-4 pieces
• garlic - 1 head
• bitter Pepper - 1 Pod

For marinada:

• water -2 liters
• salt -4 Art. Spoons
• sugar - 1 cup
• apple Vinegar 6% - 3/4 cup
• pepper peas - 15 pieces
• pepper scented -5-6 pieces
• carnation -5-6 pieces
• bay leaf - 3-4 pieces

Cooking:

1. Cabbage to cut at first to 4 parts, and then each of the parts once again in half at least along, albeit across, who likes more. Kochementa can not be removed, so the leaves will be better to stay.

2. Bulgarian pepper clean and also cut on 8 parts long feathers. Acute peppers - two halves. Seeds better remove (use gloves at the same time).

3. Carrot cut into circles with a thickness of no more than 0.5 cm.

4. Garlic cut into long thin plates.

5. Apple we cut on 4-6 parts depending on the size, but immediately before laying into the container so that they do not darke it.

6. Marine cabbage with vegetables and apples can be both in a large saucepan and in banks. I am Marina in a saucepan. Therefore, I spread it at the beginning of the cabbage, I spoke a little garlic. Then carrots, pepper, hot peppers And again garlic. And the latter will go apples.

6. Preparing marinade. To boil water. IN hot water Put all ingredients for marinade, except vinegar.

7. Boiling marinade 5-7 minutes, then add vinegar. Wait while it boils back and turn off the gas.

8. Cut apples, you can right with seeds. And immediately pour boiling marinade. Remove the bay leaf.

9. Cover the large flat plate of suitable size. So that vegetables and apples do not float. Cover the lid and leave to the complete cooling.

10. Then remove into the refrigerator. After 2-3 days, a delicious pickled cabbage with vegetables and apples are ready.

Cabbage is delicious and crisp. All vegetables are also very tasty and of course apples.

Marinated cabbage in Georgian

I also offer to watch a video recipe. I will not describe it, since it is very similar to the recipe, which has already been mentioned above. There are only small additions in the recipe, and so everything is preparing almost the same.

Here, admire what beauty it turns out!

Features of the preparation of delicious marinated cabbage

• you can marinate not only white cabbage. For this, almost all varieties are suitable. Marinate and blocked, and Beijing (Korean Chim Chim, or Chamcha), and color.
• for marinization, you should choose tight tight forks. From such kochanov snack always turns out crispy and tasty.
• cut the plugs can be straw, large or small pieces, or even quota
• you can marinate only cabbage, and you can with other vegetables, such as carrots, bell peppers, beets, apples, plums, berries Lowrs or cranberries

• it is almost always added garlic, the onions are less often added. If you add a bow, then the cabbage will appear "onion" taste.
• a variety of peppers, coriander, cumin, rosemary, bay leaf, carnation are used as spices
• sometimes instead of a mixture of spices, ready-made spices for the preparation of Korean carrots are added, and in one of the recipes we even used ginger
• the bay leaf is desirable to remove after boiling marinade so that he does not give bitterness. Although someone does not remove. But me, when I studied, taught to clean.
• vinegar can use apple, grape, table 9%, essence. You can replace all this with lemon juice or even kiwi.

And all this variety will help you cook perfectly. various options Marinated cabbage. Change the spices a little - and the taste will be completely new. Add one or other vegetables, and the snack will acquire a new color and new taste notes. And manipulating the peppers, we get a snack sharp, not too sharp and not at all.

I really like to "play" all these paints from this rich palette. Because thanks to this, you feel like an artist every time, and you can draw an absolutely any "delicious" picture called "pickled cabbage". And let the name is not quite poetic, but it is very culinary!

Bon Appetit!

Traditional way to salting cabbage is easy. But while cabbage in own juice It will be soliced, you need to wait a few days. Fast salt cabbage will be ready in an hour. For cooking this simple and delicious snacks It will take a simple brine. But first prepare vegetables.

You will need:

• 2 kg cabbage;
• 2 carrots;
• 5-6 cloves of garlic.

Cabbage is finely torn, garlic cut the plastics, worry on the grater for Korean carrots or on a conventional coarse grater. To make a dish more elegant, you can cut carrots on thin mugs. Optionally, you can add 1 or 2 small sweets in salad 1 or 2 bulgarian pepper. Fast salt cabbage With pepper acquires unusual piquancy.

Brine forfast Salted Cabbage:

• 1 l of water;
• 2 tbsp. l. with a slide of large salt;
• 100 g of sugar;
• 200 g of vegetable oil;
• 100 g of table vinegar or 2 tbsp. l. acetic essence.

Boil water, dissolve sugar and salt in it. Be sure to try brine - maybe you want to add salts. You can add fragrant peas and bay leaf. When the brine boides, pour vinegar and remove from the fire. Add oil, mix and fill with hot brine, pre-laid in a 3-liter jar. Leave cabbage at room temperature. When the bank is cooling, move it to the refrigerator.

An hour later, you can remove the first sample. Cabbage should be crispy, brass and spicy. Ready fast salt cabbage You need to store in the refrigerator no longer than 2 weeks. To feed it on the table it is not necessary to refill, but you can add a bit on Luka. or fresh greenery. You can use this cabbage for the vinegar and other dishes.

Fast salt cabbage according to this recipe, will be a competition of traditional Korean salads. You can give her Eastern flavor, if you add a tablespoon of ground coriander and red peppers to the brine and red pepper.

Salted cabbage without vinegar

As you can see, everything is simply simply, and picking up cabbage in just 20 minutes of work. If you do not want to use vinegar, remove it and the oil from the recipe. Waiting time will have to increase to 2 days, but you will get a traditional sauer cabbage.

Our ancestors shed cabbage under the yoke. The chipped cabbage was laid in a saucepan, slept with grated carrots, salt, seeds of dill. From above, put the inverted plate and put the ginger on it (the jar with water). So at least 2 days, but it is possible to store it in the refrigerator almost until spring.