BASIC RULES FOR CABBAGE SALTING FOR THE WINTER IN BANKS

In the old days, pickling cabbage was considered a laborious procedure, since such a snack was harvested in large tubs and barrels.

Over time, the number of salting methods has increased, making the cooking process much easier.

Moreover, there were interesting options for salting, which will surely come to taste of real gourmets.

The main thing - to comply with the proportions and adhere to some rules.

Classic recipe

Traditionally, cabbage is salted with carrots. Thanks to this combination, you get a delicious winter salad.

To make it you need:

5 kg of strong cabbage;
1 kg of young carrots;
1.5 Art. Sahara;
0.5 tbsp. iodized salt.

Vegetables need to finely chop. This can be done manually or using a food processor.

Chopped carrots and cabbage must be poured into a saucepan, sprinkling with salt and sugar.

After that, the vegetables should be mashed and thoroughly mixed, so they let the juice. The mixture is laid out on the banks and pour brine.

For its preparation you need to mix boiled water with 450 g of sugar, 300 g of rock salt. You can also add vinegar essence.

Banks are left open on the kitchen tray. After 5 days, when fermentation is over, you need to pour the brine to the top of the cans and close them with lids. Keep the finished dish to be in the refrigerator. Sterilization is not required.

Read also recipes for crispy sauerkraut.
And here, you can learn the recipe for the winter sauerkraut with cranberries.
Recipe for making sauerkraut with beet: //rusfermer.net/forlady/recipes/kvashenaya-kapusta/so-svyokloj.html

Quick salting

Not everyone is ready to wait almost a week to enjoy a delicious salad. In this case, it is worth trying a quick pickle. According to the recipe you can eat a crunchy snack after 3 days.

For salting 3 l cans are best suited. At this capacity will require 2 tbsp. l sugar and the same amount of rock salt, 1 liter of water.

First you need to finely chop the cabbage. To make it juicy and crispy, you should cut the leaves very thin. Ideally, they should resemble long ribbons.

In a clean jar you need to pour cold water and pour salt with sugar. Then put chopped cabbage into the container. It should be carefully tamped hands.

A jar without a lid is placed in a deep pan, where a small amount of brine may spill during the fermentation process. After 2 days the cabbage will settle a little.

When this happens, you need to add brine, close the container with a lid and put it in the cold. The next day the dish will be ready to eat.

The classic recipe for cabbage with carrots has been tried by almost everyone. Therefore, cooking lovers are trying to come up with something new. They will come to the aid of the following recipes.

Make yourself delicious sauerkraut for the winter. How? Read on our site.
Find out by clicking on the link how to make horseradish at home: //rusfermer.net/forlady/recipes/prigotovleniya-hrena.html

Cauliflower pickle

For salting ideal tight head. Yellow cauliflower is better not to take, because it will have loose inflorescences and hard "legs".

Vegetable should be thoroughly washed, disassembled into florets and dip into boiling water for 1 minute. Then the cabbage is cooled in cool water. Next, you need to grind a small amount of carrots and garlic.

The next stage is the preparation of brine. This will require 1 liter of water, 1 tbsp. l salt and as much sugar. When the water boils, add the rest of the ingredients and leave to cool.

Carrots, cabbage, garlic, greens, bay leaves are laid out in a wide pan in layers. The latest layer should be carrots.

When all the ingredients are packed, pickle should be poured into the container. Then the pan is covered with a plate and pressed down with something heavy.

Cabbage needs to be left in the room for several days, and then fall asleep in jars, pour the brine and put in the refrigerator.

Korean Cabbage

Fresh cabbage needs to be washed and cut into 2 halves. Then the vegetable is soaked for 24 hours in water with the addition of 2 tbsp. l salt.

At this time, you need to prepare spices. So, pepper and garlic must be chopped, and then salted and put in the fridge for a day.

When the cabbage leaves are softened, they should be gently rinsed under water and smeared on both sides with a sharp mixture. Then the cabbage is cleaned in jars under pressure for 2 days.

Cabbage with beets

Cabbage needs to be cut into small pieces, and beets - into cubes. It is also necessary to grate garlic and horseradish.

All ingredients should be thoroughly mixed and put into a jar of brine under pressure. After 2 days, the container can be closed with a lid and moved to the refrigerator.

Ready salad is stored 3-6 months.

Cabbage with tomatoes

Cleaned cabbage needs to be chopped. Sweet pepper should be cut into strips. Carrots can be grated or also cut into strips.

This recipe will require small tomatoes. They need to be washed and cut into 2 halves. All ingredients are mixed and salted.

They are cleaned in banks under the oppression for several days. The finished snack is stored in the refrigerator.

Cabbage in Tomato Sauce

Washed cabbage must be chopped and then planted in boiling water for 3 minutes. When the water is drained, the vegetable is rammed into jars and poured with heated tomato juice.

In the capacity you can add spices to taste. According to this recipe, the jars should be rolled up, wrapped in a blanket and left until the containers are cool.

Find out what it is Ziziphus, and also learn about its beneficial properties for the human body.
Useful properties of berries maroshki, read by clicking on the link: //rusfermer.net/sad/yagodnyj-sad/posadka-yagod/moroshka.html

Salting subtleties

In order for the finished dish to be tasty, you need to take into account the general recommendations while cooking cabbage:

It is best to choose medium late or late varieties that are considered the strongest. Experienced housewives recommend varieties "Slava", "Moskovskaya", "Kharkov Winter". The stalk must be very dense, and the head - white, otherwise the cabbage will not crunch.
As a yoke, it is worth using a jar of water, but metal objects will not work for this purpose.
For salting should take a large rock salt. If you take iodized, the cabbage will be too soft. As a rule, 1-1.5 tbsp is placed on 1 kg of vegetable. l salt.
Before cooking, remove green, rotten and dirty leaves. You should also cut the stalk. The leaves are not cut very thin, otherwise the cabbage will not crunch. During fermentation, the vegetable should be periodically pierced so that all the gas comes out.
Carrots are usually added to cabbage, which gives the finished dish a distinctive flavor. Of the spices often use cloves, dill seeds, cumin, black pepper. Experiment lovers pickle cabbage with beets, tomatoes, apples, lingonberries and cranberries.
Cabbage is usually salted in the fall or early winter. According to the lunar calendar, it is necessary to cook such a dish on the growing moon.
Ready salad stored at a temperature of -2^aboutC to +5^aboutC. If the cabbage freezes, it will become too soft. Therefore, it should be kept in the refrigerator, on the glazed balcony or in the cellar.