Instant pickled cabbage is crispy and juicy

Chemical composition and calorie content of pickled cabbage

Pickled white cabbage retains all the same beneficial substances that are found in fresh vegetables. In addition, these substances remain in pickled vegetables longer, since the marinade, in addition to its taste, has preservative properties.

Listed below are the most significant minerals and vitamins contained in the product.

Minerals (mg/100 g):

Useful tips for everyday life

The question of what and how to neutralize vinegar can arise not only when it gets on the skin, inside the body, or when an acid that is too aggressive from a chemical point of view is used in production. This problem can happen to any housewife who decides to please her loved ones with delicious red borscht or salad, the recipe of which includes the addition of this ingredient. What to do in such a situation? Outputs can be as follows:

If you are wondering how to neutralize vinegar in borscht, plain water or sugar will help:

• the first one must be added to the total volume to reduce the acid concentration;
• the second product is also added little by little to the total mass of the soup until the acidity decreases.

In the case of salad it will help:

• washing the ingredients, if, for example, it contains vegetables and then re-dressing, but in the correct quantity;
• adding sugar - the amount may vary, depending on the total volume of the dish, focus on taste.

When preparing a hot dish or ingredients that you do not want to rinse, you can neutralize vinegar:

• one of the dairy products - add sour cream or cream;
• sugar powder.

Important! There is information on the Internet about using soda and rice in this case, but:

• soda can only aggravate the situation with incorrect dosage of ingredients in the dish;
• rice - absorbs only excess salt, but not acid.

Therefore, such advice is unlikely to be truly effective and it will be difficult to remove the acid.

We hope that from this article you have received a complete amount of information regarding how and how to neutralize vinegar in various situations. Use this product carefully, then you will only have to enjoy the exquisite taste of your dishes and the cleanliness of your home, and not solve unusual problems.

An internal burn can lead to necrosis of the tissues of the oral cavity, larynx, stomach, and esophagus. It is especially dangerous if acetic acid enters an empty stomach.

How to pickle cabbage

It all starts with a knife. Think about what recipe you will use to make the preparation - and go ahead, crumble and chop.

In this matter, it is very important that the knife is sharp and of high quality. Our illustrated catalog of products from various online stores has excellent options - take a look at the selection of knife sets and choose yours.

And here’s what’s good about cabbage: no matter how you cut it - into 6 parts, into 8, into small pieces or into thin strips - all of it will be good when marinated!

How to pickle cabbage

What is cabbage marinated with?

Well, here it is - who loves what. Cabbage is compatible with many vegetables , friendly with berries and spices . What can be used to pickle cabbage:

• Carrot
• Beetroot
• Sweet bell pepper
• Hot pepper
• Apples
• Mushrooms
• Garlic
• Horseradish

The selected ingredients are also cut or grated: beets - into rings, apples - into quarters, peppers - into strips or slices, and carrots can be cut into circles, into shaped strips, or even put under a coarse grater.

All prepared vegetables are either mixed or placed in jars in layers. Which one tastes better? And everything will be delicious - the main thing is that you like what you do)

I poured too much vinegar into the chicken marinade. what to do ?

go get a new chicken

Make a new marinade

It had to be fixed immediately. And now that it’s already in the oven, it’s too late to save the dish.

It’s too late, there’s nothing you can do, but why is there vinegar in the chicken????

You don’t need vinegar for chicken - there’s nothing to soften - everything is already soft

If it is possible to fix it (which is unlikely), then I don’t know of such a method. Here's a question. Did you, without looking, without checking, pour into the chicken that came to hand? 70% - when you open the bottle, the stench is terrible. That's how you bully someone! ALWAYS CHECK WHAT YOU ADD TO YOUR DISH. Somehow my balsamic vinegar recently went bad, if I hadn’t checked it would have ruined the salad. Good luck! Maybe it will still be possible to eat.

You have poured in about 16 tablespoons of 9% vinegar or about 240 ml of vinegar. How do you imagine getting rid of so much vinegar? From now on, you will be wiser - just sprinkle the meat with a weak, about 1.5%, solution of vinegar mixed with vegetable oil for 10-15 minutes if you really want to.

what kind of vinegar goes with chicken!!!! where did you read such nonsense!!! try a piece. but most likely the rubbish will be rare. in 2 hours... in essence... someone has already eaten it and I thought of spreading mayonnaise... where do people have common sense and brains in general... look for money for dinner. Now. I would kill too

Nowadays, beef is rarely marinated with vinegar, because you can pick up excellent pieces of meat at the market, and you marinate chicken in vinegar. Vinegar marinade is a relic of the past, when it was impossible to find a normal piece of meat during the day with fire, now there is no shortage

You can try to extinguish it with citric acid

You cannot eat chicken with the essence.

Pickled cauliflower

Cauliflower is a great appetizer for the holiday table. Moreover, it looks very elegant.

You will need : 1 head of cauliflower, 4 cloves of garlic, fresh dill, 1 tsp. coriander seeds, 1/2 tsp. mustard seeds, 3 tsp. salt, 1 glass of 9% vinegar, 2 glasses of water.

Cooking . Bring the water to a boil, add whole peeled garlic cloves and cook for 5 minutes. Add vinegar and salt, simmer for a couple more minutes. Separate the cabbage into inflorescences and place in jars. Add dill sprigs, coriander and mustard seeds, and garlic cloves to each jar. Pour marinade over the cabbage, sterilize and roll up.

What to do if there is a lot of vinegar in the salad?

To add vegetables or not to eat

Next time, don't add vinegar at all. Olive oil is better... Mainez. . Sour cream.

This can be corrected by chopping more onions into the salad. The onion neutralizes the vinegar and adds a sweetish tang to the salad.

depending on what components your salad consists of. . There are several ways to partially neutralize vinegar. 1) the onion absorbs the acidity very well, so chop the onion and put it in the salad in ordinary gauze, remove it after a while 2) add sugar, having first removed the excess liquid from the salad. Well, if this doesn’t help, then throw away your salad, out of harm’s way.

Offer it to your husband to eat...

Recipe for pickled cabbage with cucumbers for the winter

The dish is ready in 8 hours. For long-term storage, you can place it in sterilized jars or sterilize it together with cabbage in an autoclave/pan. To whom it is more convenient and familiar.

For “spicy lovers,” paprika can be replaced with red hot pepper.

You will need:

• cabbage – 1 kg;
• carrots – 200 gr;
• cucumbers – 0.5 kg;
• garlic – 3-10 cloves;
• salt – 10 g;
• sugar – 30 g;
• vinegar – 100 ml;
• ground coriander and paprika – 5 g each;
• bay leaf – 3-5 leaves;
• vegetable oil – 50-60 ml;
• water – 2 l.

Preparation:

1. Shred the cabbage using a knife or a specially designed cabbage shredder, grate the carrots coarsely and mix the vegetables together.

2. Cut the cucumbers into thin slices. They should bend easily in the end.

3. Chop the garlic into small pieces with a knife.

4. Place in a spacious enamel container in layers: cabbage with carrots - cucumbers - garlic - bay leaf - cabbage with carrots.

5. Drizzle with oil to create a layer of oil on top that completely covers the vegetables.

6. Add spices, salt, sugar to boiling water and cook for a couple of minutes.

7. After the marinade has cooled a little, pour in the vinegar and pour over the vegetables.

8. Set the pressure and leave for 8-12 hours.

The dish is ready! But, if you want to stock up for future use, put them in sterilized jars and close with lids.

I overdid it with vinegar, how to get rid of this taste?

It depends on what you spoiled: if the dish is ready, we drain all the liquid and prepare this liquid (sauce, broth) again. If during cooking, the steps are the same, but with washing the solid ingredients. If the dish was liquid and your body cannot tolerate super acid, throw it away, health is more important. If poured into the dough, add soda. This is the only case where it can be corrected quite easily. If you overdo it in compote... Why did you even pour it in there? But if you took too much vinegar inside yourself: soda mixed with water - once, mineral water - twice, it doesn’t help - 03!

acid is always interrupted by sugar!

add sugar

The answer depends on where you go too far!

alcohol. alkali. Lyon Although…

Well, heartburn is guaranteed for you.. dear!!! At least you add sugar... at least honey... but you can’t rinse it through a drain?

If during cooking, boil it, and if in a salad or in a regular dish, add sugar! -Here, as they say, wedge with wedge or “here it is native chemistry”!))

Add sugar or add water.

Add a little boiled water and a couple of teaspoons of sugar

Favorite assortment

• Half a head of cabbage;
• Half a small pumpkin;
• 1 apple;
• 1 beet;
• Glass of water;
• A glass of vegetable oil;
• 100 milliliters of apple cider vinegar;
• 2 tablespoons salt;
• 2 tablespoons sugar;
• 3 bay leaves;
• 4 peppercorns.

1. Wash the apples, cut them into two halves, remove the seeds. Cut into small cubes. Shred the cabbage. Coarsely grate the peeled beets. Remove the peel from the pumpkin and also grate it.
2. We transfer everything into an enamel cup. Mix thoroughly.
3. Pour salt, sugar into the water, add spices. After boiling, remove from the stove, pour in vinegar and oil. Pour hot brine into the contents of the cup. Cool at room temperature. Place in the refrigerator until the morning.

To make the process of pickling cabbage more clear to you, I advise you to watch the video recipe.

Choose your recipe for instant sauerkraut with vinegar. This homemade preparation is not only tasty, but also healthy. All the recipes are simple and a pleasure to prepare.

What to do if there is a lot of vinegar in the salad, and can you get poisoned by it?

There is no poisoning, but you may suffer from heartburn

If there is a lot of vinegar, your stomach or pancreas may hurt. Especially people with pedagogical predisposition. And it’s better not to give this salad to children. Maybe you can add something, fresh or canned vegetables, for example.

It’s better not to take risks - vinegar, especially purchased vinegar, is very harmful to the stomach -

You won’t get poisoned for sure, but you may get heartburn, if your stomach hurts, just mix half a teaspoon of soda in half a glass of water and drink, everything will go away

Salad from what? If from cabbage, make cutlets.

poison yourself, but no, you will burn your insides, God forbid!

Carrot roots will come to the rescue

The bright juicy vegetable has a sweet taste. That is why it is able to partially eliminate acid. Carrots should be peeled, washed and chopped on a coarse grater. Next, place the vegetable in a heated frying pan and pour in a little water. Carrots should not be fried, but stewed. When the vegetable becomes soft, it should be added to the borscht along with the liquid remaining in the pan. Then cover the pan with the first dish and cook its contents for 5-7 minutes. The taste of borscht will improve significantly after this procedure.

Is it possible to evaporate vinegar from the preparation?

The meaning of the word "evaporate"

evaporate, -ryu, -rish; led evaporate and (colloquial) evaporate; sov., trans.

Synonyms for "evaporate"

Morphology:

Hello! My name is Lampobot, I am a computer program that helps you make Word Maps. I can count perfectly, but I still don’t understand very well how your world works. Help me figure it out!

Thank you!

I began to understand the world of emotions a little better.

Question: toxicant

- is it something positive, negative or neutral?

Synonyms for the word “evaporate”:

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Additionally:

Map of words and expressions of the Russian language

An online thesaurus with the ability to search for associations, synonyms, contextual connections and example sentences for words and expressions in the Russian language.

Reference information on the declension of nouns and adjectives, verb conjugation, as well as the morphemic structure of words.

The site is equipped with a powerful search system with support for Russian morphology.

was August 18, 2021

Types of vinegar

First you need to understand what types of vinegar there are. The most common is synthetic or, as it is also called, table, which is most often used by housewives in preparing dishes, as well as in canning and baking. Natural types of this product are used less frequently.

Natural ones include apple, wine, balsamic, rice, cane, malt. Apple juice can be in liquid form, as well as in tablet form. Balsamic, which is extracted from grapes, is also called royal. Natural balsamic is an expensive product that is used exclusively for flavoring or marinating expensive varieties of fish and meat.

Wine is produced by fermenting wine and is very often used by housewives in cooking as an alternative to white wine, but only with the addition of sugar. In European countries, rice has become widely known due to the passion for oriental cuisine, in particular sushi. Rice vinegar is also added to salads and when preparing various marinades and even to drinks.

Cane vinegar is the most expensive and rare type of vinegar, which is little used in cooking around the world. It is often used by gourmets to prepare meat dishes. Malt is used mainly in British cuisine, particularly in puddings and soups.

Next, we’ll look at what can replace vinegar when preparing a particular dish, as well as when preserving it.

What influences the bright color of borscht

To understand this issue, you must first understand why housewives cannot get a rich color and what they are doing wrong. After all, it can happen that at the initial stages the dish is bright, and at the end it turns orange or pale pink.

In fact, the color of the soup will depend on the type of root vegetable, and if the result is not obtained, then, most likely, the housewife is making the two most important mistakes:

• The root crop has lost color due to prolonged heat treatment. Perhaps the beets were dipped into the broth too early, or the preparation of the soup took too long. To prevent the beets from losing their bright, rich hue, they must be cooked for no more than 10 minutes, otherwise the dish may “bleed” when reheated or cooled after cooking.
• Small dark burgundy beets are ideal for making borscht. You can also use the Kuban root vegetable, which has dark veins.

How to remove acid from borscht: proven methods

How to remove acid from borscht? This question worries many housewives, because sooner or later a similar situation arises in everyone. Considering that borscht is one of the most favorite first dishes in many families, and the ingredients for it are not cheap, it becomes clear why there is such a desire to correct the taste of a spoiled dish. The stew can turn out sour not only because of the vinegar. Fresh tomatoes or tomato paste can also negatively affect the taste of the finished dish.

If the food seems hopelessly spoiled, you should not grab your head and pour the contents of the pan into the trash can. The following information will tell you how to remove acid from borscht from vinegar, tomatoes or tomato paste.

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Routes of entry into the body

In most cases, poisoning with acetic acid occurs when it penetrates the digestive tract. You can become poisoned by this substance by inhaling its toxic fumes or coming into contact with your skin.

Vinegar vapors can cause irreparable damage to lung tissue, and the liquid itself can burn the lining of the esophagus and completely affect the digestive system. However, cases in which a person has become poisoned by inhaling acetic acid vapors are extremely rarely recorded in medical practice. To get seriously poisoned, the concentration of vinegar vapor in the inhaled air must be simply prohibitive, but, fortunately, at home, the likelihood of such a situation is close to zero. In addition, caustic organic acids evaporate quite quickly.

The risk group, as a rule, includes chronic alcoholics who, in a state of withdrawal, mistake a bottle of vinegar for vodka, girls suffering from anorexia and wanting to lose weight in such a radical way, as well as small children left unattended.

When attempting to commit suicide by taking a few sips of vinegar essence, a person dooms himself to torment and severe consequences for the rest of his life, but death is possible only when he was not given medical assistance in time.

It is easy to get a chemical burn if even a small amount of acetic acid gets on your skin. This type of injury most often occurs when liquids are handled carelessly during cooking. Lesions of this kind, unlike the internal use of vinegar, occur mainly without explicit intention.

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