Quick salting of cabbage: a recipe for cooking

Salted cabbage helps in the treatment of many diseases and depression. At the same time, it is the cheapest vegetable, so the recipe for pickling cabbage can be useful for everyone.

What will you need?

• Cabbage.
• A knife or a grater (it's best if it's a special knife, which is a blade with an edge installed in it at an angle).
• Heavy object to create a press.
• Sea salt (do not use the usual, because the sea is more useful and gives a different taste).
• Seeds of cumin or dill.

So, the quick salting of cabbage is a recipe: preparation

Prepare any capacity. Ceramic pots are especially good for making this dish. Any other dish that does not oxidize and does not react chemically with food will do. For the same reason, do not use aluminum or stainless steel containers. However, the knife can be made of any metal. The main thing is that it should be quite sharp.

Technology of preparation

First cut cabbage heads into 2 or 4 pieces, then chop each into shallow shavings. When grinding each halves or quarters, sprinkle them with salt and add cumin, then add them to a pre-prepared container. Then use any heavy object or rolling pin to press salt into the cabbage. You must break the cell walls so that all the pieces are soaked in salt and let out the juice.

Quick pickling cabbage (recipe classic) does not involve the use of a certain amount of salt. You should focus only on your taste. After a long rubbing and driving, add on top a new batch of cabbage, rub with salt and cumin and so on. After a while you will see that the juice has started to stand out, and this is very good. The top layer should be kneaded most carefully.

Quick salting of cabbage - recipe: the final stage

As you can see, all of the above process will begin to be accompanied by the allocation of a large amount of juice. In order to speed up salting, you can mix cabbage, and also press to the bottom of the container with a plate, trying to "drown" it in the secreted juice. You can leave the plate for a while on top, pressing it with a heavy object as a press.

Bon Appetit!

You can consume such cabbage almost immediately, because the salt absorbs very quickly. You can leave it for a while to allow a lot of juice to stand out. Remember that the bacteria that cause fermentation will quickly start to stand out, and the quick salting of cabbage (simple and easy recipe) is transformed into the preparation of a sauerkraut. However, there is nothing terrible in this, it is all healthy and healthy food.

Some components

By the way, the sharp smell that will start to make a cooked dish should not scare you away. The French say about cheese: "the smells worse, the better." You can also talk about this dish. This pickling of cabbage is very simple, does not require any special skills and, importantly, it is very cheap. Therefore it is recommended to absolutely everyone to cook at home this useful and appetizing dish, rich in vitamins and minerals.