How tasty to salt cabbage? Recipe for All Seasons

As you know, in the period from the end of autumn and until the first harvest almost all the vegetables that can be seen in stores have a greenhouse origin. They can be called healthy for health only with a big stretch, unless "not harmful." But this is not the same, you will agree. Where does vitamins and other valuable elements vitally important for the body come from? Of course, from blanks made even in the warm season and stored in the cold months. And now we will find out how tasty it is to salt cabbage with the recipes that we got from our mothers and grandmothers.

First, let's find out which ingredients we will need. So, for a 3-liter can, it's enough to take:

• 3 kg of cabbage;
• 2 tablespoons (without a slide) of uniodized salt;
• 2 tablespoons of sugar;
• 1 liter of boiled cool (but not cold) water;
• Some carrots to taste.

As you can see, all products are inexpensive and easily accessible. And now it's time to move on to how to taste salty cabbage.

To begin with, pour into a jar, previously washed with baking soda (inside and outside), water. Add salt and sugar to this water, and then stir thoroughly so that they completely dissolve.

Next, you need to chop the cabbage itself. This can be done with a conventional knife, but it is very convenient in such cases to use a food processor with the function of cutting vegetables. Especially if you are going to prepare not one such jar, but several - then the cooking process will go much faster. If you decide to add also carrots, then it should be rubbed on a coarse grater, and then mixed with cabbage.

At the next stage, we transfer the resulting mass to a pre-prepared jar with brine. It is advisable to lay cabbage as tightly as possible, but it is important to make sure that the liquid does not splash around. Here you have almost realized how tasty it is to salt cabbage, the matter remains for a small one.

On top lay a single cabbage leaf. This will help the top layer of vegetables not to become airborne. The bank itself should be placed in a wide and sufficiently deep container. Soon cabbage will start to wander, and it is this capacity that the brine will pour out. Within 2-3 days the pot should stand at room temperature. The end of the fermentation process will be indicated by the top layer of cabbage that began to settle. When it settles completely, the pickle will need to be poured back into the jar.

Now you know the general advice on how to salt the cabbage deliciously. Having quickly understood this, try to remember one more important moment. If you find that your brine has become cloudy, thickened or even covered with a mold film, you should not use it again, otherwise the cabbage may turn out to be too soft and will be bitter. If this situation occurs, the brine should be prepared again. You also need to do the same in case that the solution is in order, but in order to fill the can to the top, it was not enough.

Banks with sauerkraut are stored in a cool place (cellar or refrigerator). The level of the brine should be regularly monitored - if it becomes smaller, when the cabbage settles, it is necessary to add a little more liquid.

There are many recipes for how to taste salty cabbage slices or straws. One of the variations on the proposed method is to add to carrots and cabbage, which we use, grated raw beets (one or two fruits per jar will suffice).