Braised cabbage without carrots rich in vitamins and minerals such as: vitamin C - 27.8%, vitamin E - 11%, vitamin K - 80.5%, potassium - 14.2%, cobalt - 38%, manganese - 11.2%, copper - 11.3%, molybdenum - 18.1%, chromium - 12.7%

What is useful Braised cabbage without carrots

• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by growth retardation, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.

A complete guide to the most useful products you can see in the application

Sauerkraut is very healthy. Almost everyone loves her. But not everyone ferments it on their own. Someone buys in the market, someone is passed on by relatives. Today I will write a recipe for a very tasty homemade sauerkraut. There is no difficulty in cooking, you don’t need a lot of ingredients either.

I sauerkraut in a three-liter jar. When it ends, I do more. You can ferment in any glass container, wooden or enameled. If this is an enamel pan, then it should not be chipped. You can not ferment cabbage in a plastic bucket or stainless steel.

Salt for sauerkraut should be taken large NOT iodized. Iodized salt will make the cabbage soft and not crispy.

Optionally, you can add various spices to the cabbage: black pepper, cumin, cloves, dill seeds. And you can also put sour berries: cranberries, lingonberries and even sour fruits: apples, plums. But this is a matter of taste for every hostess. In the classic sauerkraut recipe, only cabbage, carrots, salt, and sugar are present.

Recipe for sauerkraut without brine.

For a three-liter jar, you need to take about 3.2 kg of cabbage. And one large carrot. Salt - 3 tbsp, sugar - 2 tbsp.

As for salt, the proportion of 20 grams is considered classic. salt per 1 kg of cabbage. If you do not plan to store cabbage for a long time, then salt can be put less.

Cabbage should be taken dense, not loose, so that there is no bitterness in it.

Cabbage needs to be shredded.

Peel and grate one carrot.

Put carrots in cabbage, salt, put sugar. Mix with your hands, while you need to mash the cabbage so that it starts up the juice. But do not overdo it so that the cabbage remains crispy. If you have a large basin, then you can mix all the cabbage with carrots in it, you can mix and knead in a bowl or right on the table.

Place all prepared cabbage in a jar (or other container of your choice). When laying cabbage, it must be tightly tamped either with your hand or with a wooden pusher. No brine or water is needed, the cabbage will release its juice, which will be in abundance.

Cover the filled jar with a lid from dust or gauze. Put the jar in any container, because during fermentation, the cabbage will release a lot of juice, which will flow out of the jar.

Leave sauerkraut at room temperature for 3 days. After three days, close the jar with a lid and put it in the refrigerator or in another cold place.

Twice a day, during fermentation, cabbage must be pierced with a stick until the very day (you can use a peeled birch twig) to release carbon dioxide. This will lower the juice level.

Sauerkraut salad is delicious to do with onions, with seaweed. They make pies, vinaigrette with her, cabbage soup It is also stewed and fried. Bon Appetit!

Recipe for delicious sauerkraut with brine.

Ingredients:

• water - 1.5 l
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• bay leaf - 2 pcs.
• black peppercorns - 5 pcs.

• cabbage - 2.5 kg
• carrots - 1 pc. large

Cooking.

This recipe for sauerkraut with brine. Due to the fact that the cabbage will be filled with brine, it is not necessary to crush it, as in the previous version.

First we prepare the brine. To do this, take one and a half liters of water, boil, put 2 tbsp. l. salt and 2 tbsp. l. Sahara. Stir the brine to dissolve the sugar and salt. Spices should be put in hot water: bay leaf, black peppercorns (5-6 pcs.).

Everything, the brine is ready. We leave it to cool down.

Shred the cabbage, peel and grate the carrots. You can even use a grater for Korean carrots, in which case the carrot will look beautiful. Mix vegetables, but do not crush. Place the vegetable mixture in a jar. It is not necessary to tamp strongly, as in the case of sourdough without brine. Leave room for brine. Therefore, cabbage for this option is taken less.

Cabbage is poured with cooled brine.

Important: do not fill with hot water. Otherwise, the bacteria with which the cabbage will ferment will die. And cabbage can get moldy.

Next, put the jar in a bowl, because during fermentation, the brine will pour out. For three days you need to keep the cabbage warm, piercing with a wooden stick in the morning and evening to the very bottom to release carbon dioxide.

After three days, close the jar with a lid and put it in the cold.

Bon Appetit!

If you want to cook delicious pickled cabbage with beets, read on.

Write in the comments how you make sauerkraut and share these recipes with your friends on social networks. networks.

Crispy, appetizing and bright, sauerkraut with carrots is obtained - cook in brine or in your own juice. With pepper or beets - just beauty!

• fresh white cabbage - about 2 kg (one large head or 2 small ones)
• carrots - 3 medium root vegetables
• salt - 1 handful
• sugar - 0.5 handfuls
• dill seeds - 1 teaspoon
• cumin - a pinch
• ordinary cold tap water - how much will go into the container in which you plan to ferment cabbage.

You can add spices as you wish. And if cumin is a fickle ingredient for me, then dill should always be in sauerkraut. It makes it more fragrant, it reveals itself especially brightly when cooking sauerkraut soup. So, my cabbage, remove the top leaves, cut large heads of cabbage in half and finely chop.

Have you got the hang of doing it by hand? So do it, but you can use special graters for cabbage. Of course, the second way will be faster. We dump the prepared cabbage into a large container, in my case, into a clean ordinary plastic basin. Three peeled carrots on a medium grater.

Mix with cabbage.

Pour in the same salt, sugar (I indicated exactly as much as I take myself and how I measure the right amount).

To make a very tasty sauerkraut, there are spices in my homemade recipe - we throw in dill, cumin. First, just stir. We try, if the taste of cabbage for salt and sugar suits you, with our hands, without fear of getting them dirty, we grind everything thoroughly.

Ideally, make it so high quality that you squeeze out a lot of cabbage juice. In this case, the product will ferment in its own juice. But my grandmother told me a long time ago another way that she herself uses, which I also use: when the cabbage is rammed into a saucepan or bucket already for pickling, we fill it completely with water, a pusher, a spoon, a rolling pin, a spatula (necessarily wooden), as if pushing the water inside, but do not mix. We cover the top with a newspaper so that some debris does not accidentally fly in, and leave it overnight.

Let's try again in the morning. If the cabbage seemed fresh to you, add 1 more teaspoon of salt (no more). In this form, i.e. under a newspaper and in a metal bowl, we sour it for a week. Then we lay it out in glass jars and put it in the refrigerator for another 3-4 days. In total, we start eating sauerkraut 2 weeks after sourdough. Then it is the way we like it: crispy and spicy-sour.

Recipe 2: how to cook sauerkraut with carrots in a jar

• cabbage,
• carrot,
• salt and sugar.

I take a head of cabbage weighing 3.1 kg.

Cabbage should be white and sweet. If the cabbage is bitter, then it can also be bitter in sauerkraut. I chop cabbage, I have a special knife for this purpose. You can see it in the photo on the top right.

Then I peel one carrot and grate it. You can grate carrots on any grater.

Then I add one tablespoon of salt and two tablespoons of sugar. Salt should be taken with ordinary rock salt. Never use iodized salt. I add it right on the table, and now I mix well and mash the cabbage with my hands. It's like I'm kneading dough. Do not be afraid to crush the cabbage, it will turn out delicious and crispy.

After we remember the cabbage well, you can put it in a jar. We put the cabbage in a jar and tamp it well with a wooden rocking chair. As you can see in the photo, all the cabbage fit into the jar. There is even room left in the bank.

I didn't use water at all. The cabbage gave juice, and as you can see in the photo, there is enough juice to cover the entire cabbage. If you get a full jar, then be sure to put the jar in a bowl or other container.

When the cabbage begins to ferment, in about less than a day, the juice will flow from the jar through the top. During fermentation, carbon dioxide will be released, so it will push the juice out of the jar in the form of bubbles.

We leave the cabbage in the room. In order for the cabbage to ferment well, it is necessary that it stand at room temperature for three days. Three days later, the cabbage is ready. After that, put the cabbage in the refrigerator or a cold place. Of course, you can eat in two days, only it will still not be sour enough.

If the cabbage is a little bitter, then bring it back into the room at night. The bitterness must go. The cabbage turned out delicious and crispy. I had this cabbage on the balcony for about two months, and there was no mucus or mold on top.

Recipe 3: sauerkraut with bell peppers and carrots

In this step-by-step photo recipe, sauerkraut is harvested in small quantities. For one two-liter jar, we needed one kilogram of cabbage and other vegetables. This amount, of course, is not enough for a winter stock. Therefore, to prepare such a salad for the winter, small barrels are often used. In such containers, at least ten kilograms of pickled snacks can be cooked at a time. However, a cabbage and pepper appetizer will fit perfectly in ordinary jars, which are also very convenient to store in the cellar.

So, let's start cooking sauerkraut for the winter of instant cooking!

• white cabbage - 1 kg
• carrots - 300 gr
• sweet bell pepper - 200 gr
• water - 1 l
• salt - 1 tbsp.

We will prepare and wash all the vegetables to create a pickled preparation at home. Then remove the top leaves from the cabbage and chop it.

We cut the washed pepper in half and take out all the seeds from it, after which we cut it into small strips or small cubes.

We cut off the top layer from carrots, and then grind it on a coarse grater. Now we put all the chopped vegetables in one container and mix them thoroughly.

Arrange the mixed cabbage with peppers and carrots in jars. For this preparation, it is most convenient to use liter jars and two-liter jars, but you can also store sauerkraut in a three-liter container.

Now we will cook the brine for vegetables. To do this, dissolve the salt in water, and then bring it to a boil. Pour cabbage preparations with boiled brine. To prevent the cabbage from starting to float, you need to put wooden or plastic sticks on top of it in advance.

In our case, the cabbage will ferment for about three days. During this time, the jar of vegetables must be shaken slightly so that the formed gases come out of the workpiece. When sauerkraut stops fermenting, it can be covered with a lid and sent to a cool place. For serving, it is recommended to mix sauerkraut with garlic and onions. Thus, it turns out a very tasty juicy salad.

Recipe 4, step by step: sauerkraut with horseradish and carrots

When you cook white cabbage with horseradish, take this moment into account, and it is better to make it with a large margin! Superfluous, it will never be, believe my experience. Cabbage turns out to be very tasty, crispy and fragrant, thanks to the addition of horseradish to it.

• 1 head of the most common white cabbage,
• 1 carrot
• 1 horseradish root
• 250 milliliters of water,
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 0.5 teaspoon of vinegar.

First of all, peel the carrots with a vegetable peeler, then wash and grate them.

Remove a couple of layers of top leaves from the cabbage. Rinse the rest under a tap of running water, and then chop it.

Put the carrots on the bottom of the jar.

Top with horseradish pieces and cabbage.

Pour water into a bowl.

Add all the spices to it. Bring the marinade to a boil, and then pour it over the vegetables that you put in the jar.

It is better to cover the jar with a lid and leave the vegetables for complete soaking for 3 days. It is advisable to choose a cool place: a refrigerator or a cellar. Sauerkraut with horseradish and carrots will be popular in your family, I assure you.

Recipe 5: Sauerkraut with Apples and Carrots (with photo)

You can cook sauerkraut according to the classic recipe at any time of the year. You can buy fresh at the store, ferment a couple of jars of apples, cranberries or carrots at home. Such cabbage is always in demand among housewives.

• white cabbage - 10 kg;
• carrots - 500 grams;
• table salt (not iodized) - 200 grams;
• bay leaf - 10 grams;
• black peppercorns - 10 grams;
• sweet and sour apples - 5-6 pcs.

Let's start with carrots, we thoroughly wash them, be sure to peel them, and then rub them on a coarse grater. You can do it manually or use a food processor, using the second option it will go much faster.

Next, we need to prepare the cabbage for shredding, it is more convenient to take large heads for sourdough, we separate the upper contaminated and damaged leaves from each, and then cut it in half so that the head of cabbage is divided into two parts. After that, we cut out parts of the head of cabbage from both halves.

Separately, in a deep bowl, combine salt, black peppercorns and bay leaf. All this is gently mixed, trying not to break the fragile lavrushka.

Then we take a shredder and begin to shred the cabbage halves into thin strips. You can also do it by hand on a cutting board with a large sharp knife.

After that, pour part of the chopped cabbage into a large bowl or basin, add a little grated carrot and salt with spices there.

Mix everything together in a bowl, knead and grind until the juice is released.

Before picking cabbage, we select a suitable container - it can be a large pot, bucket, tub, plastic container or any other suitable utensil. You can also ferment cabbage in three-liter glass jars. Whatever you choose as a container for sourdough, rinse it thoroughly with hot water with the addition of a small amount of baking soda and wipe it dry. We tightly stuff the dishes with juicy cabbage, constantly tamping it so that juice forms on top. We lay whole washed apples between the layers of cabbage. If you salt the workpiece in a jar, the fruits can be cut into small slices.

We cover the cabbage with a special wooden circle on top or turn it upside down with a regular plate and set oppression. We leave the container with cabbage to sour at room temperature for 4-6 days, and every second day we must pierce the tight layers of the workpiece to the very bottom with a wooden stick to release gas bubbles.

After another 1-2 days, we transfer the preparation of sauerkraut with apples to a cool place or put it in jars and put it in the refrigerator.

Recipe 6: Sauerkraut with Carrots and Beets (Step by Step)

Such cabbage is prepared quickly. I usually do it in a three-liter jar, so it's more convenient for me to store it. But you can cook in any container or saucepan. Time for all processes will take about half an hour. And 12 hours for pickling.

The cost of such a dish is low. But on the market, such cabbage is sold for a lot of money (which is very strange). Therefore, I advise you to cook cabbage yourself - it's fast, inexpensive, and tasty.

Ingredients for a 3 liter jar:

• white cabbage - 2 kg
• beets - 2 pcs. medium (about 300 gr.)
• carrots - 1 pc. average
• garlic - 5 cloves

For marinade:

• water - 1, 1 l
• vinegar - 150 ml
• sugar - 6 tbsp. l. Sahara
• salt - 2 tbsp.
• vegetable oil - 2 tbsp. l.
• bay leaf - 3 pcs.
• peppercorns - to taste

First prepare the cabbage. Wash it and remove the top bad leaves. Next, cut the cabbage into squares, no need to chop. Slicing cabbage takes just a couple of minutes.

Now it's the turn of the beets. It also needs to be washed and cleaned. Next, cut the beets into cubes (you can cubes or in any convenient way).

We do the same with carrots as we do with beets. Wash, peel, cut into cubes.

Cut the peeled garlic into slices.

All vegetables are ready. Now you need to put them in a three-liter jar. Put cabbage on the bottom, a little carrots, beets and garlic on top. And so on, lay out all the vegetables in layers, tamping them down. The last layer should be beet-carrot.

When the vegetables are stacked in a jar, cook the marinade. Pour water into the pan (a liter is usually not enough to fill a jar, so take a liter and 100 ml). Pour sugar, salt, bay leaf, peppercorns into the water (you can also ground). Bring to a boil and completely dissolve the sugar and salt in the water.

At the end, pour the vinegar and turn off the heat.

Remove bay leaf. The rest of the marinade is immediately poured into a jar of vegetables. You need to pour the cabbage with hot marinade, while the marinade should completely cover the vegetables. Pour a couple more tablespoons of vegetable oil on top. Close the jar with a lid and leave our delicious cabbage to marinate at room temperature for 12 hours.

If you do it in a saucepan, then after pouring the marinade over the cabbage, you need to cover it with an inverted plate and put oppression on it.

I usually pickle cabbage in the evening. In the morning, you can already eat it as a salad for breakfast.

You get bright pink, crispy, sweet and sour cabbage. Well, very tasty! Carrots and beets also go with a bang. I highly recommend cooking such an elegant cabbage!

Recipe 7, simple: sauerkraut with carrots for the winter

Pay special attention to the fact that you cannot use metal aluminum dishes for sourdough cabbage. In villages, cabbage is sour in wooden barrels; in urban conditions, glass jars are perfect for this - 3-5 liters. There are so many recipes for making sauerkraut that each hostess has her own special way of this homemade preparation. Each of us has our own taste and preferences, but there is a classic recipe that is suitable for everyone. Sauerkraut with carrots prepared according to this recipe is a wonderful appetizer and dressing for soups and cabbage soup. It can be used for filling pies and pies, as well as preparing a variety of salads.

Fragrant cabbage is not only tasty, but also very healthy. It is in sauerkraut that vitamin C is so necessary in winter.

• Cabbage - 10 kg
• Carrots - 2 kg
• Coarse salt without iodine - 200-250 grams / to taste /

Cabbage for home harvesting for the winter should be taken white, ripe, not very loose. We cut the cabbage with a sharp knife as thin as possible, if there is a special grater for shredding, it would be best to use it.

Peel the carrots and rub on a coarse grater.

We shift the prepared cabbage with carrots into a convenient dish - for this you can take a wide basin or bowl. Sprinkle the entire vegetable mass with salt and mix very well, lightly pressing down with your hands to form cabbage juice.

We shift the prepared cabbage into glass jars or an enameled pan - we tamp it well. If you are cooking in a large saucepan, put a yoke on top - a glass jar of water. We cover the top with a cloth or ordinary gauze - it is best to tie the gauze with a thread so that it does not slip during the cabbage fermentation. We leave the carrot cabbage blank at room temperature, preferably not higher than 20 degrees.

Pierce the cabbage every day with a wooden stick to release excess air and bubbles that will form during fermentation. After about a week, the cabbage can be transferred to jars with a volume of 0.5 - 1 liter for more convenient storage in the refrigerator. We do not roll up jars of sauerkraut with carrots, it is enough to close with a plastic lid. We check the readiness of cabbage by juice - it should become transparent.

You can try cabbage - you can add chopped onion and silent vegetable oil.

You can use it to prepare soups and other hot dishes. Bon Appetit!

Recipe 8: Sauerkraut with Black Pepper and Carrots

We offer a recipe for sauerkraut with black peppercorns and carrots, it turns out very tasty, juicy and crispy. To make the cabbage excellent, you need to follow some recommendations that my grandmother passed on to me. Proportions are given for a 3-liter jar.

• forks of white cabbage - 3 kg;
• carrots - 2 pcs. (small);
• coarse salt - 1.5-2 tbsp. l. (or to taste);
• sugar - 1 tsp;
• black peppercorns - 10-15 pcs.;
• bay leaf - 6-7 pcs.

First of all, you need to choose cabbage for pickling. It should be white (no green leaves) and dense. You need to ferment cabbage only on men's days - Monday, Tuesday and Thursday. It is better if a man takes care of cooking cabbage. These recommendations seem to look ridiculous, but I have tested them repeatedly! Remove the upper leaves, chop the cabbage, you can use a knife, you can use a special grater for cabbage. Peel and grate the carrots on a coarse grater, add to the cabbage.

Cover the jar of cabbage with a nylon lid, but with the reverse side (just cover it) and put it in a warm place for pickling (near the stove, battery) for 2-3 days. After a day, bubbles should appear on the surface of the cabbage and cabbage juice will pour out of the jar. Therefore, under the jar you need to put a bowl or plate. Pierce the cabbage in the center with a long knife to the very bottom of the jar and twist it a little - this is so that all the bubbles come out.

Cabbage should be tasted after 2 days, so as not to peroxide, it is sour in different ways, depending on the variety. If it is still not sour enough and has a neutral, sweetish taste, leave it for another day. After the cabbage acquires a characteristic sour pickled taste, place the jar in the refrigerator. Delicious sauerkraut with carrots is ready! As needed, put the right amount of cabbage in a bowl, season with odorous vegetable oil, add chopped onion. Store the rest of the cabbage in the refrigerator.

Recipe 9: Georgian sauerkraut with carrots and beets

Georgian-style sauerkraut is very tasty, beautiful. Decorate the festive table and brighten up the lean table. Quickly done, crunches perfectly, quickly ends.

• White cabbage - 1 pc.
• Beets - 1 pc.
• Carrot - 1 pc.
• Garlic - 1 head
• Hot pepper - 1 pc. (taste)
• Onion (optional) - 1 pc.
• Black peppercorns - 4-6 pcs. (taste)
• For brine:
• Water - 1 l
• Sugar - 0.5 cups
• Vinegar 9% - 0.5-1 cup
• Coarse salt - 2 tbsp. spoons

Peel the beets, wash, cut into strips.

Carrots clean, wash, cut into strips.

Peel the onion, wash, cut into half rings.

Cut the cabbage into four pieces.

And then cut the head, cut the cabbage into large pieces.

Peel the garlic, finely chop with a knife or crush in a garlic maker. Finely chop the hot pepper.

Place all ingredients in a bowl. You can add a few peas of black pepper.

Mix vegetables well.

Place the mixed vegetables in a 3 liter jar.

Make a brine: pour water into a saucepan, add salt and sugar. Then put the pan on the fire, bring to a boil, add vinegar.

Pour hot brine over a jar of cabbage.

Close the jar with a capron lid. Leave cabbage at room temperature for 12 hours. Georgian sauerkraut is ready!
(Georgian sauerkraut should be stored in a cold place). Bon Appetit!

Recipe 10: sauerkraut with bell peppers and carrots

Crispy sauerkraut, the recipe for which you will see, is also an excellent filling for pies, dumplings, pancakes. Sauerkraut is used in the preparation of various dishes. It is best to ferment cabbage in wooden tubs, glass jars or enamel pots. Plastic containers are not suitable for this.

• white cabbage 1500 g;
• carrots 300 g;
• sweet pepper 300 g;
• salt 2 tbsp;
• sugar 1 tbsp;
• water 1 l.

For sourdough, it is best to take dense heads of cabbage, with a sweetish taste. Rinse the head of cabbage well under running water before cooking. Cut the head of cabbage into four parts. Chop straw. For this purpose, you can use a sharp knife, a special shredder or a food processor.

Take carrots with a dense texture, without black spots. Carrots should be juicy and sweet in taste. Rinse and peel. Cut into strips or grate on a coarse grater. The amount of carrots can be increased or decreased, depending on your preference. Add to shredded cabbage.

Rinse and dry sweet peppers. Cut in half, remove the seed pod. Cut into strips. You can take any color and variety of pepper. Add to other vegetables. Mix well with your hands. It is necessary that all the vegetables are evenly distributed among themselves.

For sourdough, it is most convenient to use glass jars. Rinse glass containers well before use. Lay the cabbage mass tightly.

Boil water first. Sprinkle salt and sugar. Stir to dissolve the ingredients. Carefully pour the brine into the jar so that all of the cabbage is covered with the brine. Leave jars of cabbage in a warm place for 3-5 days. It is advisable to put the container with cabbage on a plate, since when soured, the brine will flow out of the jar. Periodically pierce the cabbage with a stick to the very bottom so that the resulting gas comes out. When the desired result is achieved, remove the cabbage from a warm place in the cellar or refrigerator.

Crispy sauerkraut is ready to eat. Delight your loved ones with a delicious crispy snack. Bon Appetit!

Salute to all! Cabbage season is in full swing, so it's time. Today we will learn how to cook Korean cabbage at home. This is an incredibly tasty and easy-to-prepare dish that can be marinated both for the winter and at any time for the festive table.

A distinctive feature of Korean cabbage is that it cooks very quickly. If you have little time, then 20 minutes is enough for you to prepare a delicious and crispy snack.

Korean cabbage is considered a healthy dietary product. It saturates the body with vitamins necessary in the cold season and at the same time burns excess fat. So to anyone who wants to lose weight, I recommend cooking it according to these recipes. Happy culinary creativity!

This dish is very aromatic, spicy in taste and moderately spicy. Korean cabbage is a crispy and healthy snack for any table. And it is prepared according to this recipe very easily and quickly.

Ingredients:

• Cabbage - 1 kg
• Carrot - 1 pc.
• Garlic - 3-4 cloves
• Vegetable oil - 100 ml
• Vinegar 9% - 2 tablespoons
• Salt - 1 teaspoon (heaped)
• Sugar - 2 teaspoons
• Coriander - 1 teaspoon
• Red ground pepper - 1/2 teaspoon
• Spices for Korean carrots (optional)

Finely shred the cabbage and add salt and sugar.

We press the vegetable until the juice appears.

Three carrots on a special grater (for Korean carrots), squeeze out the garlic.

Heat oil in a frying pan, add spices. We withstand 5-10 seconds.

Add the seasoning oil to the carrots and mix everything thoroughly.

Add this mixture to the cabbage.

Pour in the vinegar, stir.

Cover with a plate and put the press. Leave in a warm room for 9-10 hours. Transfer to a jar and store in the refrigerator.

Cooking fast Korean cabbage with carrots at home

Reader Irina shared this wonderful recipe with me. She assures that her Korean husband cannot be torn off by the ears from such cabbage. So let's try, friends!

Take:

• Cabbage - 0.5 kg
• Carrots - 0.5 kg
• Black pepper - 1 teaspoon
• Ground coriander - 2 teaspoons
• Garlic - 3 cloves
• Unrefined vegetable oil - 0.5 cups
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Apple cider vinegar - 4 tablespoons

Step by step cooking method:

We rub the carrots on a special grater, chop the cabbage.

Black ground pepper and coriander are added to the carrots.

I put the garlic.

In vegetable oil, add salt, sugar and apple cider vinegar in the indicated proportions. We mix everything.

We shift the cabbage to the carrots and mix.

Pour in oil, stir.

Cover with a lid and put in the refrigerator for a couple of hours.

How to quickly cook Korean cabbage with beets according to a homemade recipe?

The finished Korean salad prepared according to this recipe will keep in the refrigerator for one week. So keep this in mind when you are planning to prepare a delicious snack for the table.

We will need:

• Head of cabbage
• Bulb
• head of garlic
• Seasonings (red ground pepper, coriander powder, flavor enhancer)
• Sugar
• Soy sauce
• Vinegar essence 70%
• Vegetable oil

Step by step cooking method:

Cabbage cut into large pieces and put in a saucepan. We remove the stalk.

Grate the beets for Korean salads.

Add beets to cabbage and mix well.

Add 3 tablespoons of coarse salt and 3 tablespoons (with a slide) of sugar.

Pour in 2 liters of boiling water.

Add 1 teaspoon of 70% vinegar essence.

We put the press and leave the cabbage to marinate for 14-15 hours.

Add spices and soy sauce to the finished serving of Korean salad.

Cut the onion into half rings.

In a heated frying pan, fry 1-2 teaspoons of red pepper in oil.

After 5 minutes, put the onion and keep it on the stove for another 7-8 minutes.

We filter the frying through cheesecloth.

Pour the salad with hot oil after frying the vegetables.

At the final stage, add chopped garlic and mix everything well.

Making Korean cabbage with carrot seasoning at home

This salad can be prepared in just 20 minutes! So be sure to take note, especially if you have no time to stand at the stove for a long time, and you really want to diversify the menu.

Ingredients:

• Cabbage - 1 head
• Carrot - 1 pc.
• Garlic - 2 cloves
• Dill
• Vegetable oil
• Red hot pepper
• Vinegar 6% - 1 tablespoon
• Salt - 2 tablespoons (heaped)
• Seasoning for carrots in Korean

Step by step cooking method:

Cabbage cut into cubes and pour boiling water.

We rub the carrots on a grater.

Finely chop the garlic.

Add it to the pepper mixture.

Cut the greens (dill) and pour it to the carrots.

Add carrots, a mixture of spices, salt and garlic to the cabbage. Pour vinegar 6% and mix everything. Add the heated vegetable oil to the salad.

Delicious Instant Korean Cabbage Recipe Without Carrots

Kimchi is one of the famous Korean dishes. Kankochi hot sauce is used for its preparation. It turns out an insanely delicious snack without carrots, try it yourself!

Prepare:

• Chinese cabbage - 1 kg
• Salt - 4 tablespoons
• Spicy seasoning "Kankochi"
• Water - 2 liters

Step by step cooking method:

We divide the head of Chinese cabbage into two equal parts.

Divide each half in half again to make such quarters.

Prepare the brine: pour water into the bowl and add salt, mix.

Immerse cabbage quarters in it.

We put the press and leave it for an hour.

We take out the cabbage from the brine, squeeze out the excess liquid and put it on a cutting board.

We coat each sheet with Kankochi.

Lubricate the container with hot sauce and put the finished snack in it.

We coat the top layer of cabbage and pour a little brine.

Cover with a lid and let it brew for a couple of hours. Store the finished dish in the refrigerator!

Korean-style homemade cabbage with carrots and beets for the winter - video

This savory appetizer with beets, carrots and garlic turns out to be very tasty. It goes especially well with fried, boiled and baked potatoes.

To prepare it, you will need the following ingredients:

• Cabbage - 1 head
• Carrots - 1-2 pcs.
• Beets - 1 pc.
• Hot pepper - 1 pc.
• Ground coriander - 0.5 teaspoon
• Sugar - 3 tablespoons
• Salt - 1 teaspoon
• Vegetable oil - 50 gr.
• Vinegar - 50 gr.
• Garlic - 1 head
• Bay leaf
• Carnation - 2 pcs.

For detailed instructions on cooking Korean cabbage with beets and carrots, see this video.

Korean cauliflower recipe at home

This dish is very tasty and healthy. Great side dish for meat and fish!

Take:

• Cauliflower - 1 kg
• Carrots - 2 pcs.
• Garlic - 5 cloves
• Water - 1 liter
• Sugar - 1 cup
• Salt - 2 tablespoons
• Vinegar 9% - 100 ml
• Vegetable oil - 50 ml
• Seasoning for carrots in Korean - 10 gr.

Step by step cooking method:

We disassemble the cauliflower into inflorescences.

We rub the carrots on a special grater.

Cut the garlic into slices.

We spread the cabbage in boiling water and keep it on fire for no more than five minutes.

Meanwhile, prepare the marinade: pour salt and sugar into boiling water, add 9% vinegar and vegetable oil. Mix everything well and remove from the stove after five minutes.

Remove the cabbage from the fire.

Add garlic.

Sprinkle with seasoning for carrots in Korean.

Lay out the carrots.

Pour in hot marinade. Close the lid and marinate for 5-6 hours.

We make Korean cabbage in jars in a cold way

A winter appetizer according to this recipe is prepared in just 12 hours. At the same time, it marinates perfectly in ordinary cold water. Try this cooking method if you have a lot of cabbage that has nowhere to go.

We will need:

• Carrots and cabbage in equal proportions
• 10 liters of water
• 2 cups salt
• 4 cups sugar
• 75 ml vinegar essence 70%
• Seasoning bag for Korean carrots

Step by step cooking method:

Shred carrots and cabbage, put in a container.

We prepare the brine: pour 10 liters of cold water into a bucket, add 2 cups of salt and 4 cups of sugar, as well as 75 ml of vinegar essence 70%. We mix our marinade well.

Add brine to cabbage.

Cover with a lid and leave to marinate for 12 hours.

Add seasoning for Korean carrots, mix, put cabbage in jars and close.

Do you like Korean cabbage? If so, will you prepare it for the winter? Share your opinion in the comments! I would be glad to chat with you. See you in the next articles!

Sauerkraut contains many useful trace elements and vitamins. This dish is especially rich in vitamin C. In winter, this product must be included in our menu. There are many methods for making sauerkraut, almost every hostess has her own "signature" recipe for making this snack. This article offers recipes for making sauerkraut without adding carrots.

Pickling white and red cabbage without carrots: a recipe

Grocery list:

• 4 kg of white cabbage and 1 kg of red cabbage;
• 1/4 small beetroot vinaigrette
• 2 liters of water;
• 400 g of salt;
• 10-15 grains of barley.

Cooking:

We clean the heads of heads from the upper damaged and dried leaves. Shred the cabbage into strips or cut into small pieces. Pour washed barley into a saucepan, bottle or small wooden container, it helps to improve the fermentation process. We put cabbage here.

My beets, clean, separate the quarter. Grind it on a coarse grater. Put the beets on top of the cabbage.

Boil the water, add salt to it, cook the marinade for 5 minutes. We filter it through cheesecloth. Pour the brine into a container with cabbage and beets. We close the container with a lid, leave the workpiece to ferment.

In order for the cabbage leaven to pass evenly over the entire area of ​​\u200b\u200bthe container, it is necessary to drain and pour the brine. A day after preparing the workpiece, drain the brine and pour it again. We do this two more times a day. Remove the foam that will appear on the surface of the workpiece with a spoon. We check the readiness of the product for taste, the approximate time for sauerkraut is 10 days.

• Cabbage of medium and late varieties is suitable for sourdough, they contain more sugar, which contributes to the active flow of the fermentation process. Such a preparation has a richer taste and lasts longer without losing its qualities.
• The larger the pieces of cabbage, the more nutrients it will retain. The greatest amount of vitamins remains in cabbage, sauerkraut whole heads.
• The metal container where the cabbage is fermented must be made of non-oxidizing materials. The best containers for making this type of workpiece are wooden utensils or glassware.
• The cabbage in the container should be completely covered with brine. If there is not enough brine, you can add it already in the process of fermenting the workpiece: for 1 liter of water - 1 large spoonful of salt (with a slide).