How to perform salting of cabbage

Sauerkraut is obtained in the process of affecting a fresh vegetable of lactic acid formed during the fermentation of sugar contained in the juice of the product.

Cabbage on the man's table appeared earlier than potatoes, from it for a long time prepared various delicious dishes. Vegetables are boiled, stewed, fried, added to salads, and also salted cabbage. It is the sour product that is considered the main source of vitamins in winter and spring in the period of vitamin deficiency.

Interesting is the fact that accessibility and simplicity of cooking did not make sauerkraut meal, intended only for ordinary people. Even Russian noblemen and princes specially grew a vegetable and then produced cabbage salting not only for the squad, but also for their family, being sure that the sauerkraut is a source of good health and remarkable strength.

The product became a real salvage from scurvy for travelers. It is also important that a large number of vitamins is contained not only in the dish itself, but also in the brine, in which cabbage salted for the winter. And if kvassyatsya whole heads or their halves, then they retain almost twice as much useful substances and vitamins, rather than cabbage, which was shredded. A properly salted vegetable can preserve the whole complex of vitamins for almost 8 months.

Salting of cabbage: a recipe

From the heads it is necessary to cut off the upper leaves and the bottom part of the stump. Then cabbage is divided into halves and shredded with thin straws. Several heads are cut into quarters or halves.

Further on the work surface, it is necessary to put a shredded vegetable, it should be salted and mixed a little. After that, they rub the cabbage until the juice comes out. The main thing here is not to overdo it and not make the product too soft. At the next stage, the sour cream is peeled and the carrot is rubbed on a large grater, then it is added to the shredded cabbage and mixed lightly.

Prepare a clean container, which will be made pickling cabbage pieces. For this, a wooden or ceramic barrel, a large glass jar or an enamelled saucepan will do. Put a piece of black bread on the bottom of the container, which is covered with a whole cabbage leaf.

After that, some of the prepared product is placed in a bowl and properly rinsed. After filling the tare by half, you need to tighten each other to arrange the cut heads. Among them, you can place several apples.

At the top, the composition is sprinkled with a shredded mixture mixed with salt and carrots, once again kneaded and continue to fill the container until a slide appears. Once again, rammed until the appearance of juice. Above, cabbage is covered with whole leaves, on top of which leave a linen napkin and complete with a stack of oppression (load).

Keep container in a warm place. After the cabbage leaves the foam, a long wooden stick needs to perform several punctures to the bottom. Pickling cabbage takes about 10 days. After that, the product should be determined for storage, which is carried out at a temperature of 0-3 degrees Celsius.