Red cabbage is a variety of white cabbage. The main distinguishing feature of such a vegetable is a bluish-violet color and twice the amount of vitamin C in the composition. Salt a healthy product almost the same, but there are certain nuances.
How to choose and prepare the ingredients
Preparation for the winter can be properly prepared by any housewife. To do this, you need to know the basic conditions for preparing a vegetable. The beginning of October is a good period for salting this product. At this time, the forks ripen, which contributes to long-term storage. It is better to choose a large head of cabbage, which is densely covered with leaves, so it protected itself from external influences, which means it will be easier to ferment it.
Did you know? Red cabbage was considered a witching plant due to its blue color and beneficial properties. It contains 4 times more keratin and 2 times more fiber than ordinary cabbage. Due to its low calorie level, it is successfully used in nutrition.
The leaves of red cabbage are very thick and wrinkled. Shredding it will be difficult, unlike white. It is better to use an ordinary knife. Next, grind the leaves with salt before starting to cook and crush the crush so that they let the juice. This will give softness. As another preparation method, it is recommended to lower the plant in boiling water for 15 minutes. The preparation of additional components is based on the recipe. Then you can start cooking winter salads.
Step-by-step recipes for pickling red cabbage pickles for the winter
You can salt the product separately with the addition of beets, apples or in Georgian (with garlic and hot pepper). At the same time, it will not lose useful properties and will decorate your table as a side dish for meat, fish or potatoes. There are several homemade recipes for winter preparations that even a beginner can make.
Quick recipe for salting in jars
1030 minutes
Nutritional value per 100 g:
- Chop cabbage or chop with a knife.
- Put the vegetables in a bowl, sprinkle with salt and pepper.
- Crush the cabbage with your hands so that the juice stands out. Let stand for 3 hours.
- In a separate pan, combine sugar, vinegar and 1 tablespoon of salt. Check for complete dissolution.
- Put the vegetables in a container, tamp, fill with cooked brine and roll the lids.
- Store salted salad in a cool place. After 2 weeks, you can serve it to the table.
Important! Do not forget to sterilize the lids to avoid spoiling the food in the winter.
With cranberries
1060 minutes
Nutritional value per 100 g:
- Clean the plant from the upper leaves and stalks.
- Rinse and chop vegetables.
- Add apple slices to carrots and red cabbage. Then pour cranberries there.
- Salt, add a slice of caraway seeds and mix thoroughly.
- Press the resulting salad into layers in a prepared container. For long-term storage, a wooden barrel is better.
- Cover and place heavy oppression on top. This will help the juice fully cover the product.
- Take the salad out for 3 days in a warm place to ferment. Then it can be moved to cool.
With lingonberries and apples
1060 minutes
Nutritional value per 100 g:
- Grind the cabbage and salt it.
- Wash the berries, it is better to cut the apple into slices.
- Mix all the ingredients and add honey.
- Press everything tightly into three-liter jars until juice appears.
- It is better to store the workpiece in a cool place. A day after cooking, pierce the mass to release the juice. Three days later, the dish is ready to eat.
Did you know? Salted cabbage is much healthier than fresh. The ambassador preserves the medicinal properties of the product for up to 10 months, which means that you can provide yourself with vitamins all year round.
With sweet pepper
1060 minutes
Nutritional value per 100 g:
- Chop cabbage or chop finely with a knife.
- Peel the peppers and remove all the seeds. Blanch no more than 5 minutes. and fill with cold water.
- Chop the onion.
- Mix the prepared vegetables well with each other, salt and squeeze.
- Tamp the composition into the jar. They need to be pasteurized for 20-30 minutes. Then roll up the metal cover.
- Turn the workpiece upside down and allow to cool. You can shift the salting to a cool, dark place.
Important! It is not recommended to cover the salad with a blanket. Cabbage leaves can become soft and lose the necessary taste.
Ways to store at home
The benefit of such a dish is great enough. Due to lactic acid, all useful substances remain in the plant. But, in order to save them, it is important to follow the main storage rules:
- if necessary, the product can be frozen. But after thawing it should be used immediately, because useful properties may soon disappear;
- the salad should be stored in brine and removed from it right before serving. This will help maintain a specific aroma and vitamin C in the composition;
- cranberry berries will help to increase the shelf life. And sugar and vinegar will serve as an additional preservative;
- mustard powder will act as an antiseptic when mold appears;
- to exclude the destruction of vitamins and texture of the dish, it is better to store it at a temperature of 0 ° C;
- The correct storage location should be dark, with a permissible humidity above 60%. Otherwise, the top of the pickle will begin to dry out.
Did you know? Scientists believe that the domestication of cabbage occurred due to the inhabitants of the Iberian Peninsula (today it is Spain). The ancient Iberians called the vegetable "Aschi."
Preparations made from red-headed vegetables will help maintain immunity in winter and overcome seasonal diseases, improve kidney function and skin condition. Such a product can quickly diversify the dining table and cheer up every housewife. So, following the recipe, you will provide a healthy, healthy and tasty dish to the whole family.
