Quick Pickled Cabbage in Jars

A delicious and quick to prepare cabbage appetizer! Appetizers and salads made from fresh white cabbage are very popular in our country. This is justified by the simplicity and speed of their preparation, the cheapness and availability of ingredients and, naturally, the excellent taste and benefits of the finished product. Cabbage is pickled, salted and fermented in different ways and with different additives. One of the quick and easy ways to pickle cabbage directly in jars allows you to enjoy a delicious salad in a fairly short time. It can be served as an independent dish or complemented with hot dishes or other dishes.
cook time: 96h 40 min
Liam Carson
Quick Pickled Cabbage in Jars

Nutrition Facts (per serving)

19
Calories
5g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Salt 2 tbsp
Sugar 1 tbsp
Water 1 l
Carrot 1 pc
White cabbage 1 kg
Bulb onions 1 pc

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients for pickling cabbage. As a rule, cabbage is salted in late September and early October, when white cabbage is rich in lactic acid. The variety of white cabbage is also important for preparing preparations for the winter. When purchasing from a seller, you can check whether such cabbage is suitable for pickling.

Step 2

Step 2
We remove the top dry leaves from the head of cabbage, cut out the stalk, and finely chop the cabbage with a knife or on a special grater.

Step 3

Step 3
Wash the carrots, peel and grate on a coarse grater or cut into strips. If the cabbage preparation is prepared in large quantities, then you can use a food processor and pass through it all the vegetables necessary for pickling the cabbage.

Step 4

Step 4
Place the cabbage and carrots in a deep container, mix them, you can mash them with your hands so that the vegetables release their juice.

Step 5

Step 5
Boil water, dissolve sugar and salt in it, let the brine cool completely. We wash jars of the required volume with a soda solution and sterilize them using one of the convenient methods: in a water bath, in the oven or in the microwave. We transfer the cabbage and carrots into sterilized clean jars, place the vegetables very tightly, pressing them with our hands or a wooden push.

Step 6

Step 6
Pour the prepared brine over the cabbage in the jars. Cover the jars with lids (but do not close them tightly, the cabbage should “breathe”) and leave at room temperature for 3-4 days to ferment. During fermentation, it is possible that the juice will spill out of the jar, so it is better to place the jars with cabbage in a basin or other deep container; the leaked brine must be poured back into the jars so that the cabbage is covered with brine.

Step 7

Step 7
Fermentation is complete, close the jars with lids and store them in the refrigerator. The appetizer is ready and can be served. A simple salad made from this type of cabbage is very tasty; just add finely chopped fresh onions and vegetable oil. We serve the dish to the table. Bon appetit!

Additional rubrics

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