You can ferment or pickle red cabbage according to any of the standard recipes used in the preparation of its white "sister". Red heads contain a lot nutrients, which will provide an excellent vitamin reserve for the winter. Cabbage snacks are good both on their own and as an addition to various salads and side dishes for meat and fish dishes.

Red cabbage, although in many ways similar to white cabbage, is much less in demand. It often has a pronounced bitterness in taste and hard fibers in the veins of the leaves, and when heat treatment quickly loses texture elasticity and pleasant crunchiness.

Selection and preparation of raw materials

It is preferable to take heads of cabbage of medium and late ripening for harvesting. The early leaves are more tender and juicy, therefore they are considered exclusively salad. Among the suitable varieties and hybrids grown by domestic gardeners, one can distinguish "Gako 741", "Mikhnevskaya", "Mars", "Juno", "Benefis F1", "Garsi F1", "Rodima F1", "Varna F1" and others ... It should be noted that most modern varieties of culture do not have the notorious "bitterness".

The heads of the listed varieties have a different shape (rounded-flattened or elongated) and color (from red-burgundy to lilac-violet), some are covered with a bluish waxy bloom on top. The main thing is that they are strong and heavy, with tight-fitting leaves. The uppermost ones and the damaged ones must be removed, in fact, this is the whole preparation. It is not recommended to grind red cabbage after grinding with salt (ordinary food coarse grinding, non-iodized), crush and tamp it in jars so that it does not let the juice out too quickly and does not soften.

Some housewives consider it correct to use only a minimal "classic" set of ingredients in marinades: cabbage, salt, sugar, vinegar. Others are happy to experiment, adding non-standard spices (cloves, cinnamon, cardamom, nutmeg, ginger, etc.), a variety of herbs, vegetables (carrots, onions, Bulgarian and hot peppers, stalk or tuberous celery, beets), fruits (apples , pears, plums, citrus fruits) and dried fruits (raisins, prunes, figs), berries (cranberries, lingonberries, currants).

To achieve the effect of a "red" cabbage harvest, you can use conventional white cabbage varieties in combination with beets. We offer several interesting recipes for salting and pickling this popular and delicious vegetable "duet" in the articles on our website.

Cabbage preparations are not canned. In winter, it is better to simply prepare a new portion, as vegetables keep well raw and are constantly on sale. The finished snack can be kept for 1-2 months under a tight lid in the refrigerator, making sure that the liquid covers the contents of the jar.

Homemade recipes

How quickly pickled red cabbage cooks depends on the size of the slices. With a fine shredder, the snack can be tasted after 2-3 days, and if you cut the leaves into pieces or heads into segments (along with the stump), the process of soaking vegetables will take longer (up to 10-14 days). In addition, the pouring temperature affects the time for obtaining the finished product - a hot marinade reduces it, but such a snack will need to be eaten without delay, because it is not intended for long-term storage.

This option will appeal to amateurs traditional taste and for those who are not used to spending a lot of time in the kitchen. Cooking will take no more than an hour, and the marinating process will take 2-5 days.

Exit: 3 l

Ingredients:

• red cabbage - about 2.5 kg (1 medium-sized fork);
• bay leaf - 2-3 pcs.;
• black and allspice pepper, peas - 5-10 pcs.;
• sugar - 2-3 tbsp. l .;
• salt - 1.5 tbsp. l .;
• table vinegar 9% - 200-250 ml;
• vegetable oil - 50 ml;
• water - 0.5-0.7 liters.

If you prefer softer marinades, add less vinegar, replace it with natural (6%), such as apple cider, or freshly squeezed 1: 1 lemon and orange juice.

Cooking technology:

1. Wash the head of cabbage, clean from the top leaves. Divide into quarters, stump and chop into strips (not too thin).
2. Boil water in a saucepan, add spices and herbs to it, boil for 3-5 minutes, remove from heat and pour in vinegar and vegetable oil.
3. Put the chopped cabbage in a sterilized jar, pour the cooled marinade to the very top and close with a tight lid.
4. Leave the workpiece for 12-24 hours at room temperature or immediately put it in the refrigerator.

All the details of the preparation of such a blank are explained by an experienced hostess in a step-by-step video recipe:

Spicy spicy snack in the Asian style, it also cooks quickly and turns out to be very bright, crispy and appetizing, which is understandable even from the photo. It will acquire a richer taste and aroma if, in addition to carrots, you add other root vegetables, such as parsnips, celery or parsley.

Exit: 3 l

Ingredients:

• red cabbage - 1 fork (small);
• carrots - 2-3 pcs.;
• bulgarian pepper - 1-2 pcs.;
• garlic - 3-5 cloves;
• hot pepper - 1 pod / 0.5-1 tsp. ground;
• ground coriander - 1 tbsp l .;
• cumin - 0.5 tsp;
• salt - 1 tbsp. l. (with a slide);
• sugar - 1-2 tbsp. l .;
• apple / wine vinegar - 100-120 ml;
• vegetable oil - 50 ml;
• water - 0.5 l (if necessary).

Cooking technology:

1. Chop the cabbage into thin strips, put in a large bowl and gently mash with your hands.
2. Wash carrots and peppers, peel and cut into thin strips (you can grate or use a vegetable cutter).
3. Squeeze the garlic to the vegetables, add chopped into thin rings hot peppers, spices and herbs, mix well so that they are evenly distributed. Pour in vinegar and mix thoroughly again.
4. Cover with cling film and let it brew for 3-4 hours.
5. When the cabbage starts up the juice, put it tightly vegetable mix to the bank. If there is not enough liquid, top up with water, leaving 1-1.5 cm to the top of the neck.Pour 1-2 tablespoons on top vegetable oil, close with a tight lid and put in the refrigerator.

How to cook pickled red cabbage with beets, we suggest to learn from the following video:

Video

If you prefer healthier fermented rather than quick pickles vegetable preparations containing vitamins and probiotics, be sure to take note original recipe sauerkraut with carrots and ginger:

For several years she worked as a TV program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, he prefers harvesting, but for the sake of this she is ready to regularly weed, pick, pinch, water, tie up, thin out, etc. I am convinced that the most delicious vegetables and fruits - grown by your own hands!

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Do you know that:

A novelty of American developers is the Tertill robot, which weeds in the garden. The device was invented under the guidance of John Downes (the creator of the robot vacuum cleaner) and operates autonomously in all weather conditions, moving on uneven surfaces on wheels. In doing so, he cuts all plants below 3 cm with the built-in trimmer.

Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves taste qualities vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more readily available.

Compost - rotted organic residues of various origins. How to do it? Everything is stacked in a heap, a hole or a large box: kitchen leftovers, tops of garden crops, weeds mown before flowering, thin twigs. All this is interlayered with phosphate rock, sometimes with straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of overheating, the pile is periodically ted up or pierced for the flow of fresh air. Usually compost “matures” for 2 years, but with modern additives it can be ready in one summer season.

One of the most convenient methods to prepare a grown crop of vegetables, fruits and berries is freezing. Some believe that freezing leads to a loss of nutrients and useful properties vegetable products. As a result of the research, scientists have found that a decrease nutritional value practically absent when frozen.

"Frost-resistant" varieties of garden strawberries (more often simply - "strawberries") also need shelter, as well as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have shallow roots. This means that without shelter, they freeze out. Assurances of sellers that strawberries are "frost-hardy", "winter-hardy", "tolerate frosts down to -35 ℃", etc., is a deception. Gardeners should remember that the root system of strawberries has never been changed.

Tomatoes have no natural protection against late blight. If late blight attacks, any tomatoes (and potatoes too) die, no matter what is said in the description of varieties ("varieties resistant to late blight" is just a marketing ploy).

It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. Flowers are supposed to be picked with hands, breaking off rough pedicels. The collected flowers and herbs are dried, scattered in a thin layer, in a cool room at a natural temperature without access to direct sunlight.

Humus - rotted manure or bird droppings. It is prepared like this: manure is piled in a heap or pile, sandwiched with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). Fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.

In small Denmark, any piece of land is a very expensive pleasure. Therefore, local gardeners have adapted to grow fresh vegetables in buckets, large bags, foam boxes filled with a special earthen mixture. Such agrotechnical methods allow you to get a harvest even at home.

Why do we so undeservedly forget about a close relative of our usual cabbage, red cabbage? After all, it tastes just as good, and in terms of the composition of vitamins and microelements it "holds" a high standard. It can also be fermented, pickled, made winter salads with vegetables, and salt.

Canned red cabbage for the winter

Red cabbage in winter salads it looks very attractive and tastes very decently combined with many vegetables, it is often made. it turns out to be as crunchy and juicy as white cabbage.

What is the difference between canning red cabbage? Well, probably only because you need to take into account the high sugar content in it, it tastes sweeter than white cabbage. Sometimes this must be taken into account in the recipe.

Delicious pickling recipe

Ingredients:

• 10 kg red cabbage
• 10 laurel leaves
• A glass of fine salt
• 10 peas of allspice and black pepper
• ten cloves
• To the taste of cinnamon powder

For the marinade:

• 3 tablespoons vinegar essence
• A flat spoon of salt
• 2 tablespoons with a slide of sugar

How to pickle:

At the very beginning of the process, we will thoroughly rinse and sterilize the jars so that they are clean and dry. Better to wash with baking soda or mustard so that there is no detergent smell left.

Shred all the cabbage "into the noodles", pour it into a large bowl, add salt and grind it by hand, so we leave it for a couple of hours to make the juice stand out.

In order to make a marinade, mix sugar with salt and vinegar, stir so that everything dissolves well.

We pack in jars, crush, evenly distribute the juice over the jars. Add spices in equal amounts to each jar on top and add the marinade, also in equal parts. Immediately close the cabbage under tin lids and hide in the cold. can be eaten after 2 weeks.

Red cabbage is a very healthy and low-calorie vegetable, suitable for boiling, stewing or eating in fresh... It makes wonderful salads, aromatic hot treats, spicy salty snacks.

Especially pleasant taste possesses pickled red cabbage fast food, which can be easily made in your kitchen by carefully studying the proposed recipes.

In order to do delicious appetizer on classic recipe, you must use a hot marinade. Various spices, such as caraway seeds, allspice, cloves, coriander, and bay leaf, will help to give a special aroma to the dish.

Ingredients Used:

• red cabbage- 4.5 kg;
• five cloves of garlic;
• two large carrots;
• water - 1.3 liters;
• salt - 28 grams;
• table vinegar - 0.3 liters;
• sugar - 43 grams;
• spices and three laurel leaves.

Cooking:

1. Remove the top layer of leaves from the cabbage and cut the stalk. Then chop it into long strips and place in a deep container.
2. Chop the garlic into cubes, peel the carrots and cut into strips. Add vegetables to cabbage and mix well. To make the finished snack crispy and juicy, you need to mix the ingredients with minimal pressure, otherwise the cabbage will be softer.
3. Pour water into a saucepan, add salt, add 100 grams of vegetable oil, add spices and sugar.
4. Put the mixture on fire, bring to a boil and cook for three minutes.
5. Cool the hot marinade a little, then pour the vinegar into it and stir.
6. Arrange the cabbage in clean jars and pour over the marinade. Then dig up the blanks with plastic lids, and after cooling down, place them in the refrigerator.

Pickled red cabbage can be tasted in a day, before serving it is recommended to fill it with chopped herbs and season with oil. It is necessary to store the treats in the cold, no more than 14 days.

Cooking winter harvesting

Red cabbage, pickled for the winter, will help diversify the daily diet and provide useful vitamins during the cold season. And thanks to fruit vinegar and specially selected seasonings, the preparation turns out to be pleasantly spicy, with a fragrant and mouth-watering smell.

Ingredients Used:

• red cabbage - 1.8 kg;
• salt and sugar - 30 grams each;
• one carrot;
• three cloves of garlic;
• laurel leaves - 3 pcs.;
• pepper (white and black) - five peas each;
• cumin - 8 grams;
• apple cider vinegar - 170 ml;
• coriander - 20 grams.

Cooking:

1. Peel the cabbage from dry or dirty leaves, rinse with running water and chop into strips.
2. Peel and chop the garlic under a press, grate the carrots on a grater with large holes.
3. Pour water into a cooking bowl, add all the seasonings to it and boil for about two minutes. Then pour in the vinegar, bring to a boil and turn off the stove.
4. Combine cabbage with carrots and garlic, then sprinkle with salt and stir thoroughly.
5. Now put the vegetable mixture in sterile jars, tamp lightly and fill with boiling marinade.
6. Roll up all the blanks iron lids, turn upside down and put under a blanket for two days.

Place the cooled canned food in a permanent storage place in a cool cellar. Cabbage pickled for the winter can be eaten with your favorite side dish or used to make vinaigrette.

Marinated with honey and soy sauce

Enough interesting recipe, where the marinade contains soy sauce and fragrant honey. A bright appetizer will decorate the dinner table on weekdays and holidays, and its fresh and unusual taste will be appreciated by all lovers of exotic dishes.

Ingredients Used:

• one forks of red cabbage;
• linden honey - 50 grams;
• vinegar - 60 ml;
• four cloves of garlic;
• large onion;
• soy sauce - 70 ml;
• cloves - 3 pcs.;
• salt and suitable spices- to your taste.

Cooking:

1. Rinse the cabbage head with water and cut into thin and neat strips.
2. Chop the garlic into small squares and combine with the cabbage.
3. Now you need to mix the soy sauce, vinegar and honey, then shake well all the ingredients.
4. Pour the vegetable mixture with the resulting solution and mix thoroughly.
5. Peel the onion, then cut into rings and fry on vegetable oil until golden brown. Then put it on the cabbage and stir.
6. Place the appetizer in glass container, cover and refrigerate.

After 24 hours, the treat can be served at the table. Crispy and juicy cabbage will be a great addition to dinner, will invigorate after a hard day.

How to quickly pickle red cabbage with beets

Beets are ideal for canning or pickling, which is why they are often used in red cabbage dishes. Vegetables pickled according to this recipe will enhance the taste of any side dish or can become the base for various salads.

Ingredients Used:

• red cabbage - 1.5 kg;
• dill and cilantro - 120 grams;
• beets - 300 grams;
• salt - 25 grams;
• liter of water;
• sugar - 90 grams;
• vinegar - 23 ml;
• ten black peppercorns.

Cooking:

1. Cut the cabbage into medium squares.
2. Peel and chop the beets into thin slices, trying to match the size of the cabbage slices.
3. Chop the parsley and cilantro.
4. Cut the garlic into slices.
5. Mix all prepared vegetables and place them in a large jar without tamping. After that, you need to shake the container with vegetables several times so that all the components lie evenly.
6. Add sugar to a saucepan with water, then salt, add pepper and bring to a boil. After that, pour the vinegar and after a minute remove from the stove.
7. Pour the vegetables in the jar with marinade, close with a regular lid and put in a cool place.

The pickled red cabbage should be allowed to stand for two days, after which it will be ready to eat. Vegetable dish can be stored for about three weeks in a cold room.

Spicy Cooking Recipe

Aromatic herbs and aromatic spices are used to prepare red cabbage with spices. Pour it over with hot and fresh marinade - then the treat will be ready in 6-8 hours.

Ingredients Used:

• medium sized cabbage forks;
• water - 350 ml;
• vinegar (table) - 0.6 l;
• sugar - 60 grams;
• cloves - 7 pcs.;
• two cinnamon sticks;
• black pepper (peas) - 13 pcs.;
• allspice - 10 grams;
• salt - 28 grams.

Cooking:

1. Chop the red cabbage into narrow slices.
2. Pour spices into a container with water, bring the liquid to a boil, then add vinegar and boil for five minutes.
3. Put the cabbage in a large, sterile jar and pour the marinade.
4. Let the cooled workpiece brew for about five hours, then you can serve it to the table.

To make spicy, pickled cabbage for the winter, you need to fill it with cooled marinade and roll up the jar metal cover... Refreshing snack goes well with boiled potatoes, braised poultry or grilled meat.

With horseradish and herbs

For lovers of savory dishes, red cabbage marinated with herbs and pepper will become a real delicacy. The treat prepared according to this recipe turns out to be spicy, aromatic and very healthy.

Ingredients Used:

• red cabbage - 2.3 kg;
• currant leaves - 12 pcs.;
• horseradish - 35 grams;
• six cloves of garlic;
• celery, parsley, tarragon - at your discretion;
• dill seeds - 10 grams;
• burning ground pepper- 12 grams;
• sugar and salt - 23 grams each;
• vinegar (6%) - 200 ml;
• water - 1.2 liters.

Cooking:

1. Peel the cabbage and cut into thin strips.
2. Grind horseradish in a meat grinder, cut the garlic into small slices.
3. Wash and sterilize a glass jar, then put currant leaves, chopped herbs and dill seeds in it. Place the cabbage on top.
4. To prepare the marinade, pour salt and sugar into the water, then bring the liquid to a boil and turn off the heat after three minutes.
5. Cool the filling, then add vinegar and immediately pour into a jar of cabbage.

Cool the workpiece and put it in the cold. It is recommended to try the treat in two or three days, then it will infuse and become incredibly tasty.

Cooking in Korean

You need to marinate red cabbage in Korean with unconventional ingredients that will give it an original and memorable taste. The unusual treat goes well with many dishes and will pleasantly surprise the invited guests during a family dinner.

Ingredients Used:

• two cloves of garlic;
• bulb;
• cabbage - 1 kg;
• vinegar and soy sauce - 70 ml each;
• salt - 5 grams;
• olive oil - 90 ml;
• hot pepper, coriander and caraway seeds - 3 grams each;
• honey - 25 grams;
• chopped ginger - 4 grams.

Cooking:

1. Cut the red cabbage into long, neat strips. Then mix it with vinegar, soy sauce, caraway seeds and leave for an hour.
2. Chop the onion into small pieces, put in a frying pan and fry in vegetable oil until light brown.
3. Transfer the fried onions to a separate plate, and pour the spices into the pan with the remaining oil, warm them up a little and add to the cabbage. Then stir everything thoroughly.
4. Cut the garlic into small cubes, pour it into the vegetable mixture and leave the preparation for two hours. During this time, stir the dish several times.
5. Then put the treat in the refrigerator for 7-8 hours so that it is well saturated with spices.

Serve korean cabbage better chilled with hot sauces, baked fish or fried kebabs... Bon Appetit!