Tips and tricks

Pickled cabbage for the winter with citric acid


How delicious pickled cabbage is! Sweet or sour, spicy with pepper or pink with beets, it is appropriate as an appetizer on a holiday, good for lunch or dinner. It is served with meat dishes as a side dish, perfectly complements potatoes in any form. The addition of vinegar gives this dish a sour taste. And not everyone can use it. An excellent solution is to replace vinegar with citric acid. The taste qualities of this pickled vegetable with citric acid are no worse, the preparation is also well stored.

Citric acid properties

In nature, it is found in many vegetables and fruits. But on an industrial scale, it is not mined from them, it would be too expensive. Synthetic citric acid, known to us as a food additive E-330, is obtained in the process of biosynthesis from sugar or sugar-containing substances. Mold fungi of the Aspergillusniger strain help in this process. Its white crystals are widely used in the food industry and in home cooking. Most doctors insist on the harmlessness of this product to humans when used correctly. But everything is fine in moderation, so it should be applied with caution and within reasonable limits.

Warning! Sometimes this product may be allergic. There are diseases for which it is not indicated, so it is better to consult a doctor before using it.

How to replace vinegar with citric acid

Most pickled cabbage recipes use vinegar. In order not to spoil the workpiece, the amount of citric acid must be calculated correctly.

  • If you decide to prepare a solution similar to 70% acetic acid, known as vinegar essence, you will need to dissolve 1 tbsp. a spoonful of dry product in 2 tbsp. spoons of water. We get about 3 tbsp. tablespoons of an acidic solution.
  • To prepare a solution similar to 9% table vinegar, dissolve 1 tbsp. spoon of citric acid crystals in 14 tbsp. spoons of water.

Knowing these proportions, you can cook pickled cabbage both for the winter and instant cooking according to any recipe. By the way, 1 teaspoon without top contains 8 g of this product.

Pickled cabbage with citric acid

Sauerkraut is tasty, healthy, but the fermentation process takes time, there is often nowhere to store a lot of fermentation. It is easier to marinate in small portions and store in the refrigerator. Cabbage pickled according to this recipe is ready the next day.

Fast

For 2 kg of cabbage heads you need:

  • a couple of carrots;
  • a small head of garlic;
  • marinade from a liter of water, 2 tbsp. tablespoons of salt, 3 tbsp. tablespoons of sugar, 4 tbsp. tablespoons of vegetable oil and 1.5 tsp of citric acid.

Mix the chopped cabbage with grated carrots, chopped garlic, put in a jar. Fill with hot marinade made from all the ingredients. It needs to be boiled for a couple of minutes. If desired, you can add bell peppers or cranberries to the preparation. Store the product cold.

In the next recipe, spices are added to the marinade, which radically changes its taste, makes the final product aromatic and very tasty. This pickled cabbage is prepared both for direct consumption and for the winter.

With spices

For medium-sized cabbage forks you will need:

  • 1 carrot;
  • 3-4 garlic cloves;
  • marinade from a liter of water, Art. tablespoons of sugar, 2 tbsp. tablespoons of salt, 1/3 teaspoon of lemon;
  • 3-4 leaves of laurel, a dozen black peppercorns.

There are no restrictions in the way of cutting food. You can chop the cabbage traditionally or cut into checkers, grate the carrots on any grater, except for a very fine one, or cut into slices.

Attention! If you eat the dish right away, you can just wash the dishes well; sterilization is required for winter preparations.

Put the peeled garlic with spices on the bottom of the jar, fill it almost to the top with a mixture of vegetables, fill it with boiling marinade, which we prepare from all the above components. The marinade should be allowed to boil for about 10 minutes. Further actions depend on whether the cabbage is eaten immediately, or it is left for the winter. In the first case, it is enough to close it with a plastic lid and put it in the cold. In the second, the cans must be hermetically sealed.

Advice! If it is not possible to keep the cabbage in the cold, then it is better to pre-sterilize the jars in a water bath, and then close it tightly.

Sterilization time for liter cans is about 15 minutes.

Everyone knows how a small addition of coriander changes the taste of bread. If you cook pickled cabbage with it, the result will be unexpectedly pleasant.

With coriander

For 1 kg of cabbage heads you need:

  • carrot;
  • small head of garlic;
  • marinade from a liter of water, 2 tbsp. tablespoons of sugar, 0.5 tsp of lemon;
  • spices: 5-6 laurel leaves, 1.5-2 tsp of unmilled coriander;
  • 4 tbsp. tablespoons of vegetable oil.

Grind the chopped cabbage with the addition of a small amount of salt, add the grated carrots, tamp them tightly into jars, shifting with lavrushka and coriander seeds. Cook the marinade by dissolving all the ingredients in water. We pour it into jars with cabbage. Let it stand warm for a day. After a day, pour the calcined vegetable oil into the jars, take it out to a cool place.

You can cook this vegetable with other spices as well.

With curry

For 1 kg of cabbage heads you will need:

  • 3 teaspoons of salt;
  • Art. a spoonful of sugar;
  • 2 teaspoons of curry;
  • h. a spoonful of ground black pepper;
  • 0.5 tsp of citric acid;
  • 2 tbsp. tablespoons of vegetable oil.

Cut the cabbage into small checkers, sprinkle with all dry ingredients and knead well. We give her the juice, pour with oil and dissolved in 3-4 tbsp. tablespoons of boiled water with lemon. We put it under oppression for 24 hours, and then keep it in the cold until ready without removing the load.

Advice! Remember to stir the dish several times.

The following recipe is for spicy food lovers.

Sharp

For one medium-sized cabbage head you will need:

  • 2 carrots;
  • small head of garlic;
  • hot pepper pod;
  • 3 dill umbrellas;
  • 80 ml of water and vegetable oil;
  • Art. a spoonful of salt;
  • 80 g sugar;
  • 1/3 tbsp. tablespoons of citric acid.

Mix the cabbage, chopped into slices, garlic, peppers and carrots, cut into rings, dill umbrellas. Cook the brine from all liquid ingredients, add citric acid and pour into vegetables. Knead well and let cool under pressure. After a day, the dish can be eaten.

The set of vegetables that can be added to pickled cabbage is quite varied. Pickled cabbage with apples is very tasty. Such a blank can be done for the winter.

With apples

For a head of cabbage a little more than a kilogram you need:

  • 4-5 medium-sized carrots;
  • 4 apples;
  • marinade from a liter of water, 2 teaspoons of salt, 3 teaspoons of sugar and a teaspoon of lemon.

We chop the cabbage, three apples and carrots on a grater with large holes, mix and put in sterile jars. Prepare the marinade from all the ingredients and pour the boiling one into the jars.

Attention! We release all the air from the can, for this we mix the contents with a fork.

Cover them with lids and keep them in a water bath for ΒΌ hour from the moment the water boils. We take it out of the water and roll it up tightly. Let it cool down, it is well insulated.

This recipe contains cabbage, carrots, beets and bell peppers. The result is a delicious preparation for the winter.

With beets and carrots

For a large cabbage forks you will need:

  • 2 carrots;
  • beet;
  • 3 sweet peppers, different colors are better;
  • a small head of garlic;
  • under Art. a spoonful of lemon and sugar;
  • we will salt to taste;
  • a bunch of greens, parsley or dill will do;
  • peppercorns.

Cut the cabbage into slices, carrots and beets into circles, julienne pepper, finely chop the garlic. We spread the vegetables in layers, shifting with herbs and garlic. Add the peppercorns. We take so much water that the marinade then covers the vegetables, and add salt, citric acid, sugar to it. Boil and pour cabbage with it.

Advice! The marinade should cool to a warm state.

We leave it warm by placing a load on top. After three days, the cabbage is ready. It keeps well in the cold.

Let's try pickling cauliflower.

Cauliflower, pickled

For a head of cabbage inflorescences weighing about 0.5 kg you need:

  • 4 buds of cloves and peppercorns, 2 laurel leaves;
  • a pinch of lemon;
  • 80 g sugar;
  • 2 tbsp. spoons of 9% vinegar;
  • 70 g of salt.

Boil the cabbage head disassembled into inflorescences in water with citric acid for 5 minutes.

In this case, citric acid does not act as a preservative. It is needed so that the inflorescences retain their whiteness.

We put the strained inflorescences in sterile jars, in which the spices are already laid. Fill with boiling marinade from water and the rest of the ingredients. We roll it up, let it cool with insulation.

Advice! Remember to turn the jars, lids down.

This recipe is for natural food lovers. Lemon gives acid to the marinade. The dish is ready in a day.

With lemon

For a large cabbage head weighing 3 kg you need:

  • bell pepper - 1 kg;
  • lemon;
  • marinade from a liter of water, 2 teaspoons of salt, 0.5 cups of honey.

Shred cabbage and peppers into strips, cut lemon into circles. We put vegetables in well-washed jars, adding lemon. Boil the marinade from water and the rest of the ingredients and immediately pour the vegetables. They can be stored under plastic lids.

Conclusion

Cabbage marinated with citric acid is a tasty and healthy dish that can be on the table every day.


Watch the video: Chinese Fermented Pickled Cabbage Recipe! Quick u0026 Easy! CiCi Li - Asian Home Cooking Recipes (July 2021).