Marinated cabbage has long and rightly been a widespread delicacy. Her worshipers are young and old.
This dish adorns any table in many cuisines of the world at all times of the year. It is tasty, healthy and leaves no one indifferent.
We consider in the article how to pickle cabbage with a hot pickle with vinegar and garlic. Below are different options for cooking recipes.
The selection of the main ingredient
When choosing vegetables for pickling, you need to pay attention to the color, size and density of the cabbage head. It is best to choose cabbage forks bright green, weighing at least a kilogram (one of the indicators that cabbage ripened). The heading should be dense, without cracks and dark spots on the sheets, white on the cut. The leaves are thin and dense (a sign that they do not contain pesticides), crispy and slightly sweet in taste.
The benefits are certain, but the harm?
Cabbage contains almost the entire set of vitamins and trace elements necessary for the human body. Even in pickled cabbage such important for human trace elements as are preserved:
iodine;- phosphorus;
- iron;
- magnesium;
- vitamins of group C and B;
- squirrels;
- fats;
- carbohydrates.
iodine;Eating pickled cabbage strengthens the immune system, reduces cholesterol levels, has a beneficial effect on the work of the cardiovascular system and the gastrointestinal tract.
Marinated cabbage is considered to be a dietary product. This is not surprising, since its calorific value, depending on the type, on average reaches only 85 Kcal / 100 g. For example, the energy value of pickled cabbage is 80 Kcal / 100 g, and that of white cabbage is about 150 kcal / 100 g.
Cabbage should not be included in your diet to those who have observed:
- exacerbation of diseases of the gastrointestinal tract;
- renal failure;
- inflammation of the pancreas;
- tendency to flatulence;
- puffiness;
- diabetes.
More information about the benefits, harms and calories of pickled cabbage can be found in this article.
Choosing Acetic Acid
Traditionally 9% vinegar and vinegar essence are used for cabbage pickles, which is diluted with boiled water at the rate of 1/7. Is it possible to pickle in apple cider vinegar and how? Optionally, vinegar can be replaced with apple or wine. To do this, you only need to calculate its correct concentration in brine: for example, 150 g of apple cider vinegar replaces 100 g of table vinegar.
Differences from the formulation without acetic acid
If the use of vinegar is generally undesirable, it is replaced by citric or acetylsalicylic acid, horseradish and garlic. For example, in order to pickle forks of medium-sized cabbage, you will need to add two carrots, a few garlic cloves and 50-60 g of horseradish root to the vegetable mixture.
In this case, the brine consists of water with salt and sugar.
How to pickle: seven cooking steps
The traditional recipe for pickled cabbage with the addition of vinegar, widely loved by many consumers, is quite simple. The list of ingredients includes:
- cabbage: 2 kg;
- carrots: 1 piece;
- water: 1 l;
- garlic: 3 cloves;
- vinegar: two teaspoons per jar;
- salt: 3 tablespoons;
- sugar: 2 tablespoons;
- black pepper (peas): 10 peas;
- bay leaf: 5 leaves.
To correctly pickle cabbage you need to follow a few simple but important rules.
- Cabbage must be washed, peeled from the top leaves, dried, and then cut into small slices (about 3 x 3 cm).
- Pre-washed and peeled carrots should be cut into thin circles or coarsely grated.
- Prepare jars for marinade - wash, dry and sterilize dishes.
- Put vegetables in jars in a certain way: garlic, pepper and bay leaves are put on the bottom, and cabbage-carrot mixture (1; 5) fits tightly over them.
- To prepare brine, add salt and sugar to water, stir, bring to a boil.
- A pot of boiling brine is recommended to keep on low heat for 10 minutes.
- Fill the container with the vegetable mixture with hot brine, then add vinegar to it, close it for a day and place under pressure (3).
A cool place should be used for storing jars of cork marinated cabbage.
Quick recipe
You can cook pickled cabbage faster. The process of preparing and cutting vegetables, sterilization of containers in this case is no different from the standard - except that the vegetables should be cut as small as possible. The difference is in the marinade and in the period for which the finished product must stand.
- brine is boiled slightly less (5-7 minutes);
- pour the vegetable mixture in the tank should not be hot, but chilled marinade.
Cooked with this recipe cabbage, laid in a sealed jar, pickles only 3 hours.
Store ready-made pickled cabbage in the fridge.
We offer you to watch a video on how to cook marinated instant cabbage:
Variations on the topic
With garlic and butter
This recipe for pickled cabbage is for those who love a quick snack. It differs from the traditional one in that instead of three cloves it is recommended to add a whole head of garlic to the vegetable mixture. And in the marinade - a tablespoon of vegetable oil (at the rate of 200 g / l of water). More recipes for pickled cabbage with garlic, red and black pepper can be found here.
With butter
You can pickle cabbage, using as part of its recipe only acetic acid, salt, sugar and vegetable oil. In this recipe, a tablespoon of oil is added to the boiled pickle. together with vinegar. This type of marinated cabbage recipe is for those who want to eat only cabbage and nothing but it.
With beetroot
Adding beets to cabbage gives a spicy, bright taste and rich pink hue. To do this, beets and carrots are best finely grated or cut into strips. More quick-cooking recipes for pickled cabbage with beets can be found here, and in this article you can read Georgian pickled cabbage with beetroot.
In hot brine
For pickling cabbage, you can use both hot and cold pickle. If you pour the cabbage with hot marinade, it will be stored a little longer. If it is cold, its slices will be harder and more crispy. More information about cooking cabbage in hot marinade can be found here.
How to serve?
Marinated cabbage is an excellent addition to the main dishes - potatoes, meat, fish. And can be served as an independent salad. You can serve it, flavored with vegetable oil and decorated with feathers or onion rings. Some taste not only pickled cabbage, but also its pickle - but this is a matter of taste preferences of everyone.
- in Korean;
- in Gurian;
- in the bank;
- with bell pepper or chili.
Thus, we looked at how to pickle cabbage, cork in cans for further storage.
Pickled cabbage is an extremely appetizing cold snack, great salad that diversifies the menu at any time of the year. The list of ingredients of this dish is good for humans - vegetables, among other things, are a source of dietary fiber that improves digestion. And if the consumer does not like vinegar - it does not matter. Recipes for cabbage marinated without the addition of vinegar, make it available to everyone without exception - including pregnant women and young children.
