Harvesting conservation for the winter is a good way to stock up on vitamins before the cold season. Traditionally, one of the most common options is to pickle and pickle cabbage, and if quite a lot is known about the first, then many of the owners of the second can only guess: everything seems extremely simple and understandable. Let's find out if this is so in reality and take a look at some of the most well-known recipes for salted cabbage.
Taste qualities
If speak about cabbage harvesting, the first thing that comes to mind is saucy, which many mistakenly confuse with salting. Indeed, salt is infrequently sewn on a vegetable, so it’s easy to get confused in terms. The main difference between these two options for preparation - the time spent on the procedure, and the use of brine, although the taste of the finished product will have differences. 
More salt makes the product less acidic than when fermented. In addition, depending on the recipe, you have the opportunity to supplement the preparation with a spicy taste of spices (for example, cumin or dill), as well as add carrots for the best look and flavor. If you wish, you can use bay leaves, spices in the form of pepper, and even honey, which will help give salty cabbage a brighter taste and an unusual salty-sweetish flavor.
Important! Salting is a more effective way to preserve vegetables, especially since their natural taste in this case is preserved better than when fermented.
How to choose cabbage for pickling
To achieve the most positive result from pickles cabbage, it is very important to choose the main ingredient. In the market you will surely find many different varieties, but not all of them are equally well suited for this procedure. Understand the rules for choosing this product more closely.
Variety selection
For souring and salting only cabbage is suitable. mid-late or late ripeningSince these vegetables contain the maximum amount of nutrients and sugars that are responsible for the normal storage of the billet. Early varieties are more suitable for fresh consumption than for conservation. 
When salting in the fall, good varieties that you should pay attention to when choosing raw materials will be Dobrovodskaya (has large heads that are ideal for transportation), Belorusskaya (it is important to process the raw materials on the day of collection), Yubileiny variety (weight of one heading often amounts to 4 kg), "Menza" (a hybrid with gigantic heads of cabbage - up to 10 kg), and of course "Glory" is a variety with juicy and tasty white heads of cabbages.
Important! Original varieties are more suitable for processing, since when creating hybrid forms, special attention was paid to increasing the yield and taste of the fresh product, rather than its ability for long-term storage. Heads weight usually does not exceed 9 kg.
Appearance and characteristics of garden vegetables
Whatever variety you choose, you should always pay attention to its external characteristics, because even the best varietal variations under certain conditions should not be bought. So, purchases should be avoided in the following cases:
- when the surface of the vegetable has cracks or other damage;
- from the cabbage comes an unpleasant putrid smell (any good vegetable should smell only of characteristic freshness);
- the length of the stalk is less than two centimeters and differs in brown color (only vegetables with a white stalk are suitable for harvesting);
- on all heads there are no upper green leaflets (a possible sign of freezing, due to which these leaves were cut);
- a head of cabbage weighs less than one kilogram, while a weight of 3-5 kg is considered optimal.
In addition, pay attention to the heads, slightly flattened at the top, because this is one of the distinguishing features of late-ripening varieties, which should interest you when choosing.
Learn how sauerkraut is useful and harmful, as well as how to sour cabbage quickly at home.
Step by step recipe for salting cabbage for the winter with photos
In the simplest version, only the vegetable itself, carrots and salt will be needed for pickling cabbage, and if that suits you, then the following recipe is for you.
Did you know? There is a legend connecting the origin of cabbage heads with the drops of the sweat of the god Jupiter, from which they grew. At the same time, the word "cabbage" itself, most likely, comes from the ancient Greek and Roman words "caputum" - the head.
What you need in the kitchen: appliances and utensils
According to this recipe, you will not need anything special for salting, the main thing is to prepare a large saucepan or basin for mixing, a grater and, of course, a sharp knife for cutting cabbage. 
Ingredient list
- Cabbage - 1 head, weighing 3-5 kg.
- Carrots - 2-3 pieces (large).
- Salt - 2.5 st. l
Cooking process
Salting cannot be called a very difficult task, and this recipe will only confirm this statement. All actions are performed in the following order:
- First you need to wash the vegetable well and remove the top green leaves from it.
- Then cut it into several pieces and finely chop, folding the ground product into a prepared deep pan.
- When our cabbage takes its place in the allotted capacity, you can proceed to the grinding of cleaned and washed carrots (using a grater).
- We mix carrots with cabbage and we shift by hands that they started up juice.
- After a thorough shuffling, we tamp everything down and leave it in a warm room for two days, so that the chopped vegetables allow more juice.
- After the specified time, the workpiece will need to be mixed again and can already be laid out on the banks.
Important! When packing cabbage into cans, each row must be tamped separately (for this purpose, the most convenient “helper” will be a rolling pin).
When you lay out the last layer, you will only have to pour all the juice remaining in the pan and closing the jar, send it for long-term storage.
What can be added to salted cabbage
The cabbage itself is good, but in combination with other vegetables your pickling can acquire a more refined and interesting taste. Consider a few recipes using beets, dill, bell peppers and apples.
We advise you to read about the possible methods of harvesting tomatoes, peppers, zucchini, squash, asparagus beans, rhubarb, onions, green onions and garlic, green peas, arugula, dill.
Beetroot recipe
For making pickles with beets, you will need following ingredients:
- cabbage - 1 head, weighing 3.5-4 kg;
- beets - 0.4 kg;
- garlic - 1 head;
- horseradish root - 50 g;
- salt - 100 g;
- sugar - 0.5 cups;
- Carnation - 1-2 pcs .;
- black pepper - 10 peas;
- bay leaf - 4 small things;
- water - 2 l.
The cooking process itself takes place in the following sequence:
- To begin with, the prepared ingredients should be washed and cut: cabbage - in large pieces, beets - in small cubes, horseradish roots - grate, garlic - crush in the press.
- Then all of the above components must be mixed and moved to the pan, to which the pickle will be added later.
- To make brine, just pour salt, sugar, pepper, cloves, and bay leaf with water and let them boil for 10 minutes over low heat.
- As soon as the liquid is ready and cool, pour the cabbage over it and cover the pan with a slightly smaller lid, pressing down on top of something heavy (a three-liter can of water fits). Just do not use glass covers for covering, as they can crack under the weight.
- At this stage, the pickling is removed in a dark and slightly cool place for two days, so that later it can be transferred to the banks for permanent storage.
Following the recipe described, you get an incredibly tasty salting with beets, which can be safely stored for six months.
Did you know? In jars with cabbage or other pickles, you can put on an aspirin tablet, which our grandmothers have used as an antimicrobial agent, which completely does not affect the final taste of the blank.
Dill Seed Recipe
A recipe for salting using dill seeds will be easy to prepare. In this case, you need prepare:
- white cabbage - one small head;
- carrot - 2-3 pieces;
- dill seeds - no more than one teaspoon;
- salt - 1 tbsp. l
To prepare a delicious, juicy, aromatic and crispy dish you need perform the following simple steps:
- Wash, peel and cut the cabbage and carrot into strips.
- Stir, add salt and dill seeds.
- Ram into the chosen deep tank (for example, a saucepan) and press it well, pressing it down with a weight.
- Identify the pan in the fridge or basement.
- After the blank has made the juice, it can be mixed again and put into jars for permanent storage.
The process of cooking pickles takes about one day.
Familiarize yourself with recipes for pickling tomatoes, green tomatoes, squash, honey agaric, salo, lightly salted cucumbers.
Pepper Recipe
Bulgarian pepper is a good addition to any dishes, so you should not be surprised at its presence in cabbage pickling recipes. In this case, you will need:
- cabbage - 2 kg (always fresh);
- Bulgarian pepper - 600 g;
- carrot - 0.5 kg;
- allspice (peas) - 10 stuff;
- vinegar (preferably apple) - 150 ml;
- water - 300 ml;
- salt - 4 tbsp. spoons.
The process of making pickles with bell pepper is as follows:
- Vegetable, as usual, washed, rid of all damaged leaves and finely chopped, then sending in an enamel bowl or pan.
- Then comes the turn of carrot preparation: it is also washed, cleaned, and after chopping on a grater, it is added to the already deferred vegetable.
- Bulgarian pepper simply rinse under running water, cut the core and the stem, and then cut into straws or half rings (as you prefer).
- After mixing the cabbage, carrots, peppers and their careful shifting, you should add allspice and bay leaves to them, leaving the salad for 10-20 minutes so that it starts up the juice.
- While the vegetable mixture is infused - it's time to marinade, for which salt, pepper are added to the measured amount of boiling water and the liquid is stirred until it is completely dissolved.
- Following the salt, boiling liquid and vinegar should be poured into the boiling liquid, after which the mixture is immediately removed from the heat and poured into a saucepan with cabbage and other vegetables.
- Cover the pan with a lid and put some load on it so that the brine protrudes outside and completely covers the vegetables.
Everything, now it remains only to leave the pickling to insist in a dark place (at least five hours), and then spread it out in banks and send it to a permanent storage place.
Important! Many housewives use this recipe for pickling cabbage, but only in this case the idle time of vegetables in the brine increases to two to three days, while for a good saling will need a maximum of one day.
Recipe with apples
If you still have not decided to try to pickle cabbage with apples - very vain. The dish, cooked according to the recipe below, is distinguished by simply delicious taste, with light notes of sweetness. 
To create it you need to prepare following ingredients:
- cabbage - 1 small head;
- carrot - 3 pcs. (average);
- apples - 4 pcs. (better to take green);
- salt - 2-3 tbsp. spoons;
- sugar - 2-3 tbsp. spoons;
- bay leaf - 1-2 leaves;
- black pepper - 10 large peas;
- allspice - 5 small peas.
Learn more about the use and beneficial properties of apples.
Cooking process:
- Thinly chop the cabbage, three carrots on a large grater and mix the chopped vegetables.
- Add to them the measured amount of sugar and salt, and then carefully knead everything with your hands, so that the cabbage let the juice.
- Add the bay leaf and pepper, again mixing everything.
- We wash the apples and rid them of the bones, then cut them into large pieces.
- When all the ingredients are properly prepared, all that remains is to take a clean, sterilized jar and lay it all in layers: cabbage with carrots - apples - again cabbage, right up to the top.
- A full jar is closed with a plastic lid and left to be stored in a warm room for 1-2 days, after which a well-salted dish can be removed in the basement or refrigerator.
Important! It is better to add some kind of tray under the pickling container, since the juice produced by the cabbage can simply flow over the edges. If you do not want to get a fermented product, it is better to drain the juice before visiting a permanent storage place.
Is it possible to pickle cauliflower
Usually for salting cabbage for the winter, housewives use white-ground varieties, but if you wish, you can pickle colored varieties. Salty colored vegetables will surely please all members of your family, so let's consider one of the options for creating such a blank. 
Ingredients:
- cauliflower - 3 kg;
- carrot - 0.5 kg;
- water - 1 l;
- salt - 2 tbsp. spoons;
- black pepper - 2-3 peas;
- dill - 1 sprig.
The cooking process takes place in the following sequence:
- Carefully wash and disassemble the prepared vegetable into inflorescences.
- We clean and cut the carrot into circles.
- Alternately, lay out cabbage and carrots in prepared jars, and place dill and carrot remains on top.
- Fill with brine (water with salt and pepper) and close the glass containers.
Salting according to this recipe takes place rather quickly, and there are few ingredients (if you wish, you can shorten the list of required products to cabbage, salt and water).
Learn more about cauliflower, red cabbage and broccoli.
Storage rules
It is not enough to cook tasty and healthy salted cabbage, it is equally important to properly store it. So, by placing jars in a cool basement or refrigerator, you can enjoy a useful vegetable for several weeks, although closed containers can easily stand in the refrigerator for up to six months or even more (provided that you will not open them).
Important! To prevent the cooked product from spoiling after opening, you cannot reach it with dirty hands or tableware stained with other food.
For the rest, no storage features are prescribed for salted cabbage. 
The benefits of pickled cabbage
Spending quite a bit of time on the preparation of cabbage harvesting, in the end you get not only delicious, but also a very useful product.
Studying the composition
Salty cabbage is a good storehouse of vitamin reserves and beneficial substances for the body. In the list of vitamins especially distinguished representatives of the group B, as well as vitamins A, C, E. In addition, this dish contains a considerable amount of beneficial to the human body micro and macronutrients: calcium, magnesium, sodium, potassium, sulfur, chlorine, phosphorus, iodine, iron, zinc, fluorine, chromium, molybdenum, etc.
It is interesting to read about the main types of cabbage and their beneficial properties: white, color, kohlrabi, broccoli, Savoy, Beijing, pak choi.
Beneficial features
Essential content of vitamin C promotes strengthening the body's defenses and fighting viral diseases. Particularly relevant to his reception will be in the autumn and winter, when there is a very high probability of infection with ARVI or flu. In addition, the presence of potassium in cabbage helps to strengthen the heart muscle, nerve fibers and prevents the appearance of kidney stones, and the cabbage juice remaining in the bank will contribute to the elimination of toxins from the gastrointestinal tract and normalization of the stomach. 
Possible harm and contraindications
Despite the rather rich composition of salted cabbage, it you should not get involved in people with high acidity of the stomach, problems with teeth (especially the erosion of tooth enamel or wedge-shaped defect), as well as those to whom doctors strongly recommended to reduce salt intake.
A pickle from a vegetable will clearly be superfluous for gastric ulcer, heart problems, hypertension, progressive kidney, pancreas, and liver ailments.
Interesting options for harvesting vegetables for the winter are pickles (small pickled vegetables) and pickle (ready-made mixture for soup with pearl barley).
One of the contraindications to the use of pickles can be pregnancy, if the woman has increased puffiness and is prone to preeclampsia. Young mothers who breast feed babies should be discarded because of increased flatulence, and in children (especially preschool children), salted cabbage sometimes causes an upset stomach and the appearance of acetone (it is better not to overeat).
Any food product with proper preparation and compliance with the measures in use will be able to reach their full potential and provide the body with useful components. This also applies to salted cabbage, which, as you managed to make sure, is easy to prepare for the winter.
