It seems easy to salt the cabbage. But not always it turns out juicy, fragrant and crispy. Therefore, novice cooks need to know how to salt cabbage, so that everyone who tries it must ask for supplements.
Material Content:
How to quickly salt the cabbage according to the classic recipe?
The list of ingredients in the classic recipe is limited to only three items.
Required Products:
- cabbage - 5 kg;
- carrots - 0.5 kg;
- salt - 125 g.
For salting, cabbage of medium late varieties is most suitable. The heads should be tight, in no case loose. Salt is better to take Himalayan or ordinary stone, coarse grinding. Before cooking, you need to grind it in a coffee grinder to a powder state.
If the temperature ranges from +20 to + 22ºС, for fermentation it will take 4-5 days.
Cooking:
- Chop cabbage. Cutting the head too thin is not worth it, as thin pieces soften quickly and lose their crispness.
- Grate the carrots.
- Mix the cabbage with salt and vigorously knead with your hands so that it becomes softer and gives a little juice. It is important not to overdo it - the vegetable straw should become soft, but not lose its elasticity. Then add chopped carrots.
- Place the vegetable mass in a container of suitable size and compress well. It is imperative to put a load on top (banks or pots of water). Leave for 4-5 days indoors. The duration of the fermentation depends on the temperature in the room. If the room is hot, then the vegetable mass will ferment faster.
- Periodically in the cabbage, you need to make holes with a long stick, so that carbon dioxide comes out of it.
Arrange the finished product tightly in clean cans, add the remaining brine and store in a suitable place.
In banks - instant cooking
Salt cabbage in a jar is simple and convenient.
Ingredients:
- cabbage - 1 kg;
- large carrot;
- laurel - 2 leaves;
- pepper - at its discretion.
For brine, you need to take 25 g of sugar in 400 ml of water. Salt to taste.
Cooking:
- Remove coarse upper and damaged leaves. Chop the cabbage into strips. Coarsely grate the carrots. Mix.
- Boil water, salt and add sugar.
- Tightly lay the vegetable mass in jars, adding laurel and pepper from time to time.
- Pour the cans to the brim with the remaining brine and cover.
It is better to put the jars in a deep container, since during fermentation the liquid will overflow. After 48 hours, the snack will be ready.
Crispy recipe
Fragrant, juicy and crisp cabbage is a great appetizer.
For its preparation you will need such products:
- cabbage - 4 kg;
- large carrot - 2-3 pcs.;
- salt - 100 g;
- laurel - 4-5 leaves;
- bell pepper in different shades - as needed.
Cooking:
- Chop cabbage thinly and carefully. Grind carrots on a coarse grater. If desired, peppers can be finely chopped. It is better to take the fruits of different colors - so the snack will look bright and festive.
- Salt and grate the mass with vigorous movements until it starts to produce juice. The more carefully this is done, the tastier the final product will be.
- Put the mass in glass jars and carefully tamp, pouring it with bay leaf.
- Put the cans on a tray so that juice does not spill out of them.
Periodically, the vegetable mass must be pierced with a skewer in order to release the accumulated gas. After 3 days, you can take the first test.
With beetroot
Those who are tired of the usual recipes can try to salt the cabbage with beets.
Ingredients:
- cabbage - 3 kg;
- beets - 1.2 kg;
- laurel and pepper - at will.
For brine, you need to take 8 tbsp. l sugar, 2 tbsp. l salt with a slide for 5 tbsp. water.
Cooking:
- Cut cabbage into squares, beets - thin strips or slices. Mix.
- To boil water. Add the necessary components. Boil for 10 minutes, add vinegar at the end.
- Arrange the vegetable mixture in jars and pour brine. Leave in the room for 3-4 days.
Before serving, you just need to season the dish with vegetable oil.
Daily method
If there is no time to wait, you can prepare a snack in 24 hours.
Required Products:
- cabbage - 1 head;
- carrots - 3 pcs.;
- garlic - 3-4 cloves.
For brine, you need to take 150 ml of vinegar, 100 ml of sunflower oil, 0.5 tbsp. sugar and salt to taste. Water will need 2.5 tbsp.
Cooking:
- Finely chop the cabbage. Throw away the stump and the adjacent leaf bases - they are not suitable for pickling.
- Grate carrots on a coarse grater. You can try chopping Korean carrots for an experiment.
- Grind garlic or pass through a press.
- Shuffle all components.
- Pour water into a container and boil. Add remaining marinade products and bring to a boil. Pour the vegetable mass, cover with a plate and weight it with a load.
This recipe makes it possible to feast on the dish after 3-4 hours, but still it is better to wait a day. In this case, the snack will be especially tasty and aromatic.
How to quickly salt in a bucket?
It is very convenient to salt vegetables in a bucket. Plastic containers are considered not the most suitable for salting cabbage, but in modern realities often have to use it.
Products:
- cabbage - 5 kg;
- carrots - 150 g;
- salt - 100 g;
- horseradish - to taste;
- lingonberries - 2 handfuls.
Instead of lingonberries, you can take bell pepper, cranberries, apples, pumpkin or caraway seeds. These additives add spice to the appetizer. A few leaves of cabbage should be set aside.
Cooking:
- Chop vegetables. Salt and mix vigorously to make them softer.
- Transfer the mass into a bucket, alternating it with the selected additives.
- Cover the contents of the bucket with cabbage leaves and a plate. Set the load.
The emerging foam must be removed, and the cabbage layers pierced to the bottom of the bucket. In the cellar or on the balcony, cabbage can be stored directly in the same container.
In brine
Cabbage in brine is good because it does not need to grind with salt and spend time and effort on this.
Ingredients:
- cabbage - 2 kg;
- 2 medium-sized or 1 large carrots;
- laurel - 4 leaves;
- allspice - at its discretion.
To prepare the brine, you need 2 tbsp. l sugar and salt per 1500 ml of water.
Cooking:
- Add salt and sugar to warm water. Wait for the ingredients to dissolve.
- Chop the vegetables, mix and put in a jar, not too tamping and adding laurel with pepper.
- Pour with brine and cover with gauze folded in several layers.
Put the jar in a bowl. After 2-3 days, you can take the first test.
Each of the recipes presented is good in its own way, so you can try different methods of pickling cabbage and choose the best one.
