Classic Cabbage Harvest Recipe

This is one of the simplest recipes that allows you to use the product in winter as an ingredient in first and second courses, snacks and salads. Due to the fact that there is no salt or sugar in the recipe that causes the fermentation process, the taste of cabbage practically does not differ from the taste of a fresh vegetable.

1 can per 1 liter 30 min.

1. Chop the cabbage. While heading out chopped, put water on a stove and boil.
2. Loose the shredded raw materials tightly into a jar (sterile).
3. Add vinegar and pour boiling water.
4. Pouring water, you need to pierce the cabbage with a knife, releasing air.
5. The finished dish is rolled up with a sterile lid.

Video recipe

Classic Cabbage Harvest Recipe

Autumn Salad

3 cans of 0.5 l2 hours

1. Chop the cabbage as thin as possible, set aside.
2. Grate carrots for Korean recipes.
3. Combine the vegetables, salt and mix, slightly crushing, so that the juice stands out.
4. Peel the eggplant from the bitter peel and cut into strips. Salt, put aside.
5. Peel the onion and cut into a quarter rings.
6. Pepper to clear from seeds and partitions, crumble straws.
7. Washed cucumbers cut into half rings.
8. Tomatoes (250 g) cut into medium sized slices. From the rest, make tomato puree using a blender or a meat grinder.
9. In a container selected for cooking salad, put all the vegetables except for the tomato puree.
10. Salt salad mixture, add sugar, manually broken laurel leaves and pepper.
11. Stir the ingredients and add vinegar and oil. Leave for 2 hours to soak in spices, stirring regularly.
12. After the contents of the container has started juice, add tomato puree.
13. Put the contents on fire, bring to a boil. Cook, stirring for 20 minutes.
14. Arrange the finished salad tightly in jars, so that the vegetables are covered with juice on top, and roll up the lids.

Video recipe

Autumn Salad Video Recipe: Autumn Salad

Pickled cabbage rolls

1 can of 3 l90 min.

1. The forks should be large with large leaves. To remove the leaves from the head, you need to trim around the stump. Then gently prying on all sides of the sheet, it is removed.
2. Selected sheets are divided in half, removing the hard middle.
3. Prepared blanks need to be blanched in boiling salt water for 1 min., 2-3 pieces. This will soften them and allow you to wrap the filling without gaps.
4. On a coarse grater, carrots are rubbed, put in a bowl. Garlic and finely chopped hot pepper are also sent there. Mix thoroughly.
5. Prepared preparations for stuffed cabbage fill with minced carrot and wrap.
6. Ready-made cabbage rolls are tightly packed in a jar, intermingled with bell pepper cut into thin rings.
7. A liter of water is poured into the pan to prepare the marinade. All spices stated in the recipe are placed there and mixed.
8. The marinade should boil for 5 minutes, after which they stuff the cabbage rolls.
9. The container is covered with a nylon cover for 15 minutes, during which time the marinade will have time to evenly distribute, expelling air bubbles to the surface.
10. After the expiration of the time, the lid is removed and the marinade is added to the edge of the neck. A jar of kapron that is corked with the product is stored in a cool place.

Video recipe

Pickled cabbage rolls Video recipe: Pickled cabbage rolls

Harvesting Summer Cabbage

190 minutes

1. Grate carrots on a coarse grater, put in a bowl.
2. Pass the garlic through the press.
3. Mix the garlic and dry spices thoroughly. Adjust the amount of hot red pepper to your taste.
4. Cut the heads of cabbage into large pieces, about 8 pcs. Remove the stump.
5. Each of the pieces through a leaf in the middle, smear with a sharp mixture and put a pinch of carrots.
6. Stuffed slices are placed tightly in a clean bowl. At home, it is convenient to use an enameled pan with a large displacement. After all the slices are laid out, they need to be well tamped.
7. A layer of clean gauze is covered with vegetables and put on top of oppression.
8. After 2 hours, the vegetables are again rammed and left overnight.
9. In the morning, the cabbage is again rammed and left for another day, regularly checking and tamping. Such a thorough approach is needed in order to squeeze out carbon dioxide.
10. Fermentation will last from 3 to 5 days, depending on the temperature in the room. As soon as the fermentation is ready, it is cleaned in a cool place.

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Harvesting summer cabbage Video recipe: Harvesting summer cabbage

"Pelyushka" without sterilization

1 can of 3 l50 min.

1. Cabbage head cut into large pieces, about 8-10 cm in length.
2. Peeled carrots are cut into rings.
3. Bulgarian rings are also cut into thin rings.
4. Tomatoes are cut in quarters.
5. Next, vegetables are laid out in layers: cabbage, tomato, carrots, peppers. In a 3-liter container, you get two layers covered with cabbage.
6. Pour boiling water over the contents and let stand for 5 minutes. then pour the water into the pan.
7. Spices are added to the pot and boiled for 5 minutes.
8. Vinegar and oil are poured into the jar, then hot marinade.
9. Banks are rolled up with sterile lids. Hot marinade and sterile dishes in this recipe allow you to roll up a winter blank without additional sterilization.