Instant pickled cabbage. Very tasty!

Vegetables undergo the pickling process well. White cabbage is no exception. Thanks to this method, we can preserve the product for the winter. Previously, I introduced you to pickling cauliflower. Amazing cucumber recipes, where instead of vinegar, citric acid is added. Our usual version of gherkins with vinegar.

This method allows you not only to preserve, but also to quickly prepare a delicious dish with a special note of piquant taste. This is achieved by the action of acids. They not only improve the taste, but also suppress the vital activity of microorganisms.

At the same time, we can add whatever we want to cabbage: apples and beets, tomatoes and cucumbers, carrots and bell peppers. For flavoring - herbs, spices, garlic and onions. Additional ingredients enhance the taste perception. The preparations turn out very tasty, juicy, and the cabbage in them retains its crispness.

I suggest you get acquainted with a selection of recipes for quick-cooking pickled cabbage. Why fast? The snack can be eaten within a day. At first I decided that there would only be options without sterilization. I love it when less time is spent on cooking. But then I added methods of canning with sterilization. Who will like what...

Pickled cabbage for the winter under an iron lid

Is it possible to pickle cabbage without vinegar? Of course we can if we replace the essence with citric acid. And let’s add an additional ingredient in the form of an apple. This fruit contains a lot of organic (or fruit) acids. Apple, lemon, and wine are high in content. And they have a slight preservative effect. But for long-term storage, we will sterilize the preparations.

The snack turns out tasty and crispy. And it is perceived as a salad, thanks to the apples and carrots included in its composition.

What is needed for 1 liter jar:

• 400 g cabbage;
• 200 g carrots;
• 200 g apples;

For marinade per 500 ml of water:

• 2 tsp. salt;
• 3 tsp. Sahara;
• 0.5 tsp. citric acid.

Step-by-step preparation:

1. Shred the cabbage into strips. Choose the width of the straw at your own discretion. I make it medium width. This does not affect the taste of the food, the main thing is that it is pleasing to the eyes.

2. Grate the carrots with a large mesh grater. Place it in a bowl with cabbage strips.

3. We also grate the apples. They can simply be cut into cubes or bars.

4. Transfer the fruit to a bowl and mix everything. We achieve uniform distribution of ingredients.

5. Place a salad mixture of vegetables and fruits into pre-prepared jars. Cover with a sterile lid.

6. It’s time to prepare the marinade. For 500 ml of water, add 2 teaspoons of salt, 3 teaspoons of sugar and half a tsp. citric acid. Place the pan on the fire and wait until it boils.

7. After dissolving the bulk products, fill the contents of the jars with the prepared marinade. Cover them with lids.

8. Place the jars with the contents in a pan with water and sterilize. From the moment of boiling - 15 minutes.

Don't forget to put a special wire rack or cloth on the bottom of the pan. Otherwise, the banks may crack.

9. Carefully remove the container from the pan and roll up the lids. Turn upside down and leave until cool.

Spicy with Apples and Anise

The dish has a special taste

• 1 kilogram of white cabbage
• 3 apples
• anise seeds

• Finely chop the head of cabbage, add chopped apples and anise seeds
• Add salt and place the resulting mixture in the prepared container.
• Put it under pressure and put it in the cold

Quick cabbage recipe for a 3 liter jar

The appetizer looks special. The cutting of products plays a big role in its visual appeal. Large pieces of cabbage. Carrot disks look advantageous against their background. Sprigs of curly parsley highlight this beauty. In addition, the salad is prepared quickly and turns out tasty, juicy and crispy.

Ingredients for a 3 liter jar:

• 1.5-2 kg of cabbage;
• 600 g carrots;
• a bunch of parsley;
• 8 cloves of garlic;

For the marinade:

• 1.5 liters of water;
• 100 ml vegetable oil;
• 250 ml 9% vinegar;
• 2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 4-5 bay leaves;
• a mixture of peppercorns (to taste);

Preparation:

First we prepare the marinade. Pour water into a saucepan. Add vegetable oil and vinegar. We send salt and pepper here. Don't forget about the peppercorns and bay leaves. Place the container on the fire and bring to a boil. We check that the bulk products have dissolved. Set aside to cool.

The appetizer is poured with cold marinade and stored in the refrigerator or in the basement. Under the nylon cover.

Cut the carrots into round discs. Chop the head of cabbage into 4 parts. Cut out the stalks. We divide each quarter into two more halves.

Now, each piece can be easily disassembled into slices. Place a layer of cabbage leaves on the bottom of the jar. We crush them thoroughly with our hands. To lie down more tightly.

Throw a handful of carrots, a clove of garlic and parsley sprigs on top.

Next, add another layer of cabbage leaves, alternating them with other ingredients. Fill the jar to the top in layers.

By this time the marinade has already cooled down. Fill the contents of the jar with it, to the very edges. Close with a nylon lid and put it in the refrigerator.

Do not throw out the remaining marinade, it will come in handy later.

Don't forget to check back in a day. If the marinade is absorbed by the vegetables and there is less of it, fill the jar to the brim again.

Nuances for different types of vegetables

This video will show you how to freeze cabbage for the winter:

Pickled cabbage with horseradish

Horseradish makes dishes more refined, and cabbage turns out juicy and crispy.

Ingredients for preparing crispy cabbage for the winter in a jar, with the addition of horseradish:

• head of cabbage;
• 2 carrots;
• horseradish root;
• 4 garlic cloves;
• 60 grams of salt;
• 125 gr. Sahara;
• 50.0 vinegar;
• 125.0 oil;
• liter of water;
• add spices to taste.

Head of cabbage, carrots and horseradish into strips, chop the garlic. Mix everything and put it in a jar.

We prepare the brine according to the classic recipe. Pour the hot marinade over the prepared vegetables and leave overnight in a warm place.

Pickled cabbage with beets

Preparing pickled cabbage for the winter with beets is simple and quick. This preparation has a juicy red color and a small drawback - a short shelf life.

• medium size forks;
• beets - 3 pieces;
• garlic – 5 cloves;
• liter of water;
• spices;
• 3 tbsp. l. granulated sugar and salt;
• vinegar – 50.0.

Cut the forks into pieces, beets into strips, and garlic into slices. After all the products are prepared, you can start the marinade. We make the brine according to the classic recipe.

We place the vegetables in layers in a jar and fill them with cold marinade. The appetizer will be ready in a day.

Beijing

Peking cabbage came to us from the Far East and took pride of place in the preparation of healthy, dietary dishes. With regular use, it relieves neuroses and migraines, lowers blood pressure and blood sugar. Helps with gastrointestinal diseases.

It is indispensable in dietetics, quickly satisfies the feeling of hunger and is ideal on fasting days.

“Chinese” cabbage is not recommended for pancreatitis, people with high acidity and stomach bleeding.

Pickled cabbage for the winter in jars

Who doesn't love crunchy kale on cold days? But what to do if you don’t have time to ferment? The answer is simple: Pickled vegetables for the winter in jars. This method has a number of advantages:

• quick cooking;
• convenient storage;
• unforgettable taste.

Cut the head of cabbage into large squares and place in a wide container. Add salt and sugar, mix everything thoroughly and wait for the juice to appear.

Crispy and juicy pickled cabbage for the winter in a jar with vinegar

The author of this recipe suggests preparing a marinade with 9% vinegar. As additional ingredients we take carrots and bell peppers. Pepper gives the appetizer a special piquant flavor. It turns out very tasty, bright.

What we need for a 3 liter jar:

• 800 g cabbage;
• 3 carrot roots;
• 2 pcs. bell pepper (sweet);

For marinade per 1 liter of water:

• 30 g sugar;
• 20 g salt;
• 200 ml vinegar (9%);

Cooking:

Shred the cabbage into strips. Carrots can also be chopped. It's even better to grate with a Korean carrot grater. It turns out very beautiful. Cut the bell pepper into narrow strips. Place all vegetables in a bowl and mix.

Fill the jars with the vegetable mixture, lightly compacting it. Place 1 clove of garlic in the middle of the jar.

Let's prepare the marinade for pouring over the vegetables. To do this, add sugar and salt to the water. Pour in vinegar and put the pan on the fire. After boiling and dissolving the bulk ingredients, fill the jars with marinade to the very top.

Cover the pieces with lids and leave until completely cool. Afterwards, put it in the refrigerator. In a day the snack will be ready.

Tricks for pickling white cabbage

The preparation of any dish has its own characteristics. Pickled cabbage is no exception.

• Firstly, the entire process must take place exclusively at room temperature. It is necessary to select only mid-season and late varieties for pickling. Young heads of cabbage should not be pickled: they will become very soft.
• Regular vinegar can be replaced with wine vinegar, apple cider vinegar, or citric acid. This will not deteriorate the taste of the product. Only in this case it is necessary to take into account different concentrations.
• For the marinade, you need to use ordinary salt, in no case iodized.
• While the cabbage is marinating, it is necessary to pierce it with a fork from time to time. This is done so that “fermentation gases” leave the dish.
• A very important point: during long-term storage, pickled cabbage darkens and becomes gray. Therefore, it is probably not worth preparing a whole artillery of cans, which simply no one will have time to eat. However, in this case the problem can also be solved: you can make many different salads from pickled cabbage.
• For canning, glass jars are best suited, which must first be thoroughly washed and heated. Containers must be intact, without chips or any other damage. The lids must fit tightly to the jars to prevent air from entering.
• It is not recommended to use aluminum utensils for marinating, but enamel ones will be an excellent choice.
• When marinating in a basin, bucket, tank, or large saucepan, after pouring the marinade over the cabbage, you must put a weight on it and leave it for about 12 hours at room temperature. Only after this can you put the product into jars and put it in the refrigerator.

When pickling cabbage, you can add additional ingredients to give the dish an unusual taste.

• You will get an original spicy taste if you add ginger to the marinade.
• Chili pepper or horseradish will add spiciness, apple or cranberry will add sourness.
• Specific bitter characteristics of cabbage will appear thanks to celery, allspice or black peppercorns.
• You can also add dill, cinnamon and coriander to the marinade.
• In addition, cabbage is marinated with various vegetables and even berries - for example, beets and bell peppers will make the appetizer sweeter.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.72%

No, it is very dangerous and not useful.

36.37%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

35.91%

Voted: 1952

“Without cabbage, bellies are empty,” says the popular proverb. Indeed, this vegetable is such a welcome guest on the tables of the people of our country! Fresh, pickled, in cabbage soup and salads - in the traditions of Russian cooking, there are many dishes where cabbage is the main ingredient. And although it comes in different types, the white cabbage variety is the most popular in our country, as it is well suited for cold climates. It is with this that another method of preparing this product is associated – marinating. How to prepare delicious pickled cabbage for the winter?

• Place all the chopped vegetables in random order into a bowl.
• We prepare the marinade in the same way as in the previous recipe (you can either add spices to the water or simply sprinkle them over the vegetables).
• Fill with marinade, place oppression on top, cover and leave for a day.
• The most vivid taste of the dish will appear 3-4 days after marinating.

Stewed

Already cooked, stewed cabbage does not have a long shelf life. It can be stored in the refrigerator for three days. At the same time, the taste of the product will not be affected.

If you need to extend the storage period, it is better to freeze the freshly prepared and cooled dish . In this case, stewed cabbage can last up to 5-6 months in the freezer.

How to pickle cabbage for the winter without sterilization

Have you ever tried pickled cabbage with eggplants? Incredibly tasty snack. It's hard to describe its taste, but the eggplant pieces in it taste like mushrooms. It is prepared simply and without sterilization. Vinegar is used as a preservative.

What is necessary:

• 700 g cabbage;
• 500 g eggplants;
• 150 g carrots;
• hot pepper pod;
• 3-4 cloves of garlic;
• 10 black peppercorns;
• 1 tbsp. l salt;
• 2 tbsp. l. vinegar (9%);

Preparation:

Let's start cooking with eggplants. Wash the vegetables well, trim the tops on both sides. Place in a pan of boiling water. And from the moment of boiling, boil for 5 minutes. Then place them on a plate to cool completely.

Finely chop the cabbage with a knife. Grate the carrots with a large-mesh grater. Cut the hot pepper into slices. If you like your snacks spicier, add another pod.

Place the vegetables in a bowl. Add peppercorns and garlic, squeezed through a press.

Mix the vegetable mass well so that the cabbage releases juice. The eggplants have cooled down. Now they can be cut. Cut the vegetable into cubes and place it in a bowl with the vegetables.

Add one tablespoon of salt and two tablespoons of 9% vinegar to the vegetables. Once again, mix everything thoroughly. Place the vegetable mixture in clean jars. Lightly compact them to release the juice.

Close with screw-on iron lids and put in a cool place. The sample can be taken after a week. This snack is stored in the refrigerator.

Classic with carrots

Both on weekdays and on holidays

• Three kilos of white cabbage
• Half a kilogram of bell pepper
• 3 large carrots
• 190 g granulated sugar
• 1 cup olive oil
• 150 gr. 6% vinegar
• 25gr. salt

We cut a large head of cabbage and carrots with peppers, mix and place in an enamel bowl.

• Add the rest of the ingredients and set under pressure
• Place in the refrigerator
• In two days you can eat!

Cooking delicious pickled cabbage with beets

An excellent recipe for preparing cabbage for the winter under an iron lid. It can be stored for up to 2 years. The appetizer is bright in appearance, tasty, crispy and moderately spicy. Beetroot gives it color. Spicy spiciness - horseradish root and garlic. The preservation function is performed by vinegar essence.

Required Products:

• 2-2.5 kg of cabbage;
• 2-3 carrots;
• 2 small beets;
• 5-6 cloves of garlic;
• 3-4 bay leaves;
• 1 tbsp. l dill seeds;
• horseradish root (5-6 cm long);
• 1 tsp vinegar (70%) per 3 liter jar;

For marinade per 1.5 liters of water:

• 70 g salt;
• 70 g sugar;

Preparation:

Place chopped carrots, beets, and garlic at the bottom of the jar. You don’t have to cut the horseradish root, just add it whole. Or cut into cubes. Add laurel leaves, a tablespoon of dill.

We cut the cabbage into small pieces of 6-7 centimeters. The head of cabbage can be cut in any way you like. Fill the jars to the top. Lightly compact.

Let's fill. To do this, pour 1.5 liters of water into the pan. Add 70 g of salt and sugar. Bring the water to a boil so that the bulk ingredients are completely dissolved.

Pour 1 teaspoon of vinegar essence into each jar. And immediately, fill the contents with boiling marinade.

We roll up the jars with iron lids. Turn upside down until completely cool.

While the contents cool, the cabbage gradually becomes colored with beet juice. Pickled cabbage turns out tasty, crispy - a real delight.

Petals

It’s very simple to prepare delicious petals; cabbage is marinated along with carrots and sweet peppers, tomatoes:

• The late Snow White variety is best suited for this dish. The forks must be cut into large pieces
• Place a layer of cabbage in a three-liter jar. We cut the carrots into rings, we also cut the sweet pepper into rings, and we cut the tomatoes into 4 parts
• Place a layer of tomatoes on top of the cabbage layer.
• Next layer of carrots
• Thus, we alternate the layers of vegetables
• Fill a jar packed with vegetables with pre-prepared marinade
• For the marinade, take 100 g of sugar, one and a half tablespoons of salt, peppercorns
• Boil the marinade for 2 minutes
• Pour 100 g of vegetable oil and 100 g of vinegar into a jar with cabbage and vegetables
• Pour hot marinade on top, roll up, turn the jars over and wrap well
• We store it in the cellar

How to quickly cook pickled cabbage in pieces without oil

Whatever you say, the form of cutting vegetables during pickling makes the appetizer either ordinary or bright. It was possible to chop all the products into strips. But if you cut the cabbage into pieces, the carrots into cubes and strips of pepper, then in a jar, this assortment looks very bright.

The taste of the snack is rich in spices. Because not only bay leaves, garlic and pepper are added to the marinade, but also clove buds.

What is necessary:

• head of cabbage;
• 3-4 carrot roots;
• 4-5 pcs. bell pepper;
• Bay leaf;
• garlic cloves;

For the marinade, use 3 liters of water:

• 6 tablespoons of salt;
• 1.5 cups sugar;
• 8-12 black peppercorns;
• 5-6 clove buds;
• 150 ml 9% vinegar;

How we will cook:

Chop the vegetables. There are no specific rules here. We do it as we like. Cabbage - in small pieces, carrots - in cubes, pepper - in wide strips.

Place vegetables in jars, alternating with each other. Don't forget to throw garlic cloves between the layers of vegetables. They can be divided into several parts. Add one or two laurel leaves to the jar.

For the marinade: Pour 3 liters of water into a saucepan. Add 6 tablespoons of salt, one and a half cups of sugar (about 350 g). Add spices - black peppercorns and cloves. Immediately add 9% vinegar. Bring the marinade to a boil. Pour boiling brine into jars filled with vegetables.

Roll up the lids. Leave the jars on the table until they cool completely. Afterwards, we put it away for storage in a cool place. When serving as a snack, you can add adjika and pour in sunflower oil.

Spicy in Korean

Korean pickles are always in price

We will need:

• approximately 2.5 kilos of excellent winter cabbage
• 4 red carrots
• a handful of peeled garlic cloves
• 150 ml sunflower oil
• three tablespoons of salt
• three pinches of ground red pepper
• 1 liter of water
• 50 gr. Sahara
• 4 tablespoons vinegar 70%

• Grate the carrots on a coarse grater and chop the garlic into small pieces.
• Mix cabbage with chopped garlic.
• Place in a bucket in layers. First we put a layer of carrots with garlic, then a layer of cabbage. This way we alternate layers.
• Cut the cabbage into large pieces. This cutting method is very simple and fast.

Abundance of pickles

Preparing the marinade:

• After the water has boiled, pour vinegar into it, add sugar, salt, pepper, sunflower oil
• Once the brine has boiled again, you can pour it over the cabbage.
• Place a press on top and leave the cabbage overnight; by morning this dish is ready

Pickled cabbage with beets and garlic - recipe in jars

An appetizer of cabbage with beets and garlic will not leave anyone indifferent. Hot pepper pods and garlic add spiciness to this dish. Beets not only add color expressiveness to the appetizer. Its pieces are eaten with pleasure first. Because they are delicious. This is one of the best recipes for pickling cabbage in jars.

Ingredients for four 3 liter jars:

• 4 kg cabbage;
• 1 kg beets;
• 4 pods of hot pepper;
• 1 head of garlic;
• 8 tbsp. l. salt;
• 8 tbsp. l sugar;
• 8 tbsp. l 9% vinegar;
• 16 bay leaves;
• 1 tbsp. l black peppercorns;
• dill umbrellas (4-5 pieces per jar);

How we will cook:

We clean the beets and cut them into thin slices. Divide the cabbage into small pieces so that they fit freely through the neck of the glass container.

Place vegetables in jars in layers. First beet slices, then cabbage pieces. Throw in a bay leaf, a few cloves of garlic, and peppercorns. Don't forget about the dill umbrellas and pieces of chopped hot pepper. Alternating layers, fill the jars.

Let's prepare a marinade from 3 liters of water, salt and sugar (indicated in the layout). Fill jars with vegetables with boiling marinade. Cover with lids on top. Place each jar in a saucepan with water.

Sterilize over low heat for 15 minutes from the moment it boils. Afterwards, roll up the lids and leave until cool, turning them upside down.

How to Make Marinade Vinegar Tasty

Regular table vinegar makes all dishes prepared with its addition monotonous in taste. Let's reveal two little secrets on how to improve the taste of vinegar.

First way:

Pour dill umbrellas with vinegar for 12 days (dried ones are also suitable), and then strain.

Second way:

Soak tarragon in vinegar for two weeks.

In both cases, the vinegar will acquire an unusual, very pleasant aroma and taste. Our grandmothers infused vinegar with blackberries. The taste and smell are extraordinary.

Recipe for delicious cabbage marinated in jars (like a salad for the winter)

Extraordinarily crispy cabbage is obtained when marinated according to this option. It is perceived as a salad for the winter. It goes well with any main dish and is suitable for making vinaigrette. They eat it with pleasure as an independent snack.

What we need:

• 5 kg cabbage;
• 1 kg bell pepper;
• 1 kg carrots;
• 1 kg of onion;
• 2 pods of hot pepper;
• a bunch of fresh dill;

For marinade pouring into 1.5 liters of water:

• 4 tbsp. l. salt;
• 350 g sugar;
• 150 ml 9% vinegar;
• 500 ml vegetable oil;

How we will cook:

Cut the forks into strips. We cut the bell pepper into strips, the bitter pepper into rings. Carrots and onions can be grated manually or automatically. Finely chop the dill with a knife.

Combine all ingredients in a large bowl and mix.

In a separate container, mix the ingredients for the marinade filling. Dissolve salt and sugar in water, add oil and vinegar. And pour this mixture into a bowl with vegetables. Mix everything again. Leave the vegetable slices in the basin for three hours. So that the appetizer is well infused and soaked in the marinade.

Place the mixture in jars and sterilize. From the moment the water boils, 15-20 minutes. Carefully remove the jars and roll up the lids.

How to properly prepare containers

The glass container in which pickled vegetables are rolled is washed with soda, rinsed, and after drying, sterilized in one of the following ways:

• in the oven;
• in a microwave oven;
• in a basin or pan;
• in a steamer.

Jars with a volume of 0.5 or 1 liter are heated for 10 minutes, in the microwave - 3 or 5. Three-liter containers need to be sterilized for half an hour, tin lids are disinfected in boiling water.

Spicy appetizer with horseradish

Spicy snack

• Grind horseradish through a meat grinder
• Place the prepared horseradish mass in a saucepan, pour boiling water at the rate: for 3 cups of pureed mass - two cups of boiling water
• Let cool. Add finely shredded cabbage (300 g), 2 teaspoons each of salt and sugar and 1 glass of 6% vinegar to the chilled horseradish.

You can add 2 cups of finely grated beets to this meat seasoning.

Salad with horseradish and bell pepper

Great combination

To prepare you will need:

• white cabbage - two large heads
• sweet pepper – half a kilo
• red carrots – 4 pieces
• horseradish rhizomes and leaves 3 pcs.,
• a handful of peeled garlic cloves
• one liter of water
• granulated sugar - one glass
• salt – 15 gr.

We make the marinade according to the standard scheme:

• We wash all the vegetables, squeeze the garlic into garlic, and cut the horseradish rhizomes into slices.
• Chop the cabbage, cut the vegetables into cubes and mix.
• Place all components in the bottle without compacting.
• Close the jar with a plastic lid and refrigerate for 5 days.
• After 5 days, cabbage with horseradish is completely suitable for consumption.

The addition of horseradish gives this dish a special piquancy.

Bulgarian cabbage with aspirin

Prepared Ingredients

• This is a simple recipe without vinegar.
• This preparation will take you only half an hour, and in five days you will be enjoying the dish you made with your own hands.

First of all, you need to make a brine:

• When the water boils (1.5 liters), add 100 g of salt, 2 bay leaves, 5 pieces of black pepper.
• Take a head of dense cabbage, cut off the seal near the stalk
• This recipe requires the addition of dill.

• Cut the cabbage in half and then into large pieces
• It is better to prepare such cabbage not in three-liter jars, but in plastic buckets.
• Cut the head of cabbage into large pieces, cut the carrots into large strips
• Place vegetables in a plastic bucket in layers, topping them with dill. fill with marinade and paint 4 aspirin tablets on top
• Close tightly and place in the cellar.
• After two weeks the cabbage is ready

Benefits and harms

I would like to say that a person receives only benefits from a dish like pickled cabbage, but this would not be true. The fact is that, like any other dish, it has not only advantages, but also some disadvantages.

• Benefits – Cabbage is a unique vegetable that, when pickled, acquires more beneficial properties than when eaten raw.
  Thus, 300 grams of pickled cabbage contain the daily requirement of vitamin C, which increases human immunity. Another remarkable property is that it helps cleanse the body and has a positive effect on the functioning of the stomach and liver. Doctors note that the lactic acid contained in the dish gets rid of plaque on the joints and is able to overcome many dangerous bacteria contained in the human stomach.
• Harm – this product should be consumed with caution by people suffering from acute forms of gastritis.

It is necessary to limit the consumption of pickled cabbage to people with stomach and duodenal ulcers.

Read more about the benefits and harms of pickled cabbage here.

Features of such a workpiece

Pickling cabbage is the best way to store this vegetable . The fact is that when it is cooked, the amount of folic acid contained is almost halved. And pickling allows you not only to preserve, but also to increase the vitamins contained inside, thanks to lactic acid fermentation.

The good taste of pickled cabbage directly depends on the correct brine with the necessary seasonings and spices.

Many generations of housewives have adjusted the proportions for ideal pickling - 200 g of salt per 10 kg of cabbage and 300 g of carrots. After marinating, this delicacy should be stored at a temperature of 0 to 5 degrees in the refrigerator. Subject to the recipe and storage conditions, this food will delight you all winter and spring, until the next harvest.