How to salt cabbage. Multiple recipes

Salting cabbage has become traditional in many families. These traditions are passed down from generation to generation, as well as the recipes themselves. Therefore, many housewives know how to salt cabbage and have their secrets and features of this simple process. There are a lot of salty recipes and each of them is good in its own way. Let's talk about a few of them.

Salted cabbage is used not only as a separate dish, but also as an ingredient in other culinary creations. It contains a large number of vitamins C and B. But you need to know how to properly salt cabbage. Only in this case it will turn out delicious, crunchy and juicy.

Here is one of the recipes. We take about 6 heads of medium-sized cabbage. We cut them with straws and put the cabbage in a large container, for example a basin. Carrots need to be cleaned and rubbed on a large grater. The quantity of carrots we take, if desired. Now this amount of chopped cabbage will need about one handful of salt. Pour it into the basin and mix well. Only after this, add the grated carrots. Now you need to shift the cabbage with carrots and salt into a barrel. If there is no keg, use an enameled pot or bucket. On top of crushing any load. Cabbage salted for two days. Periodically, you need to pierce it with a knife or other convenient object. This is necessary to remove gases formed during fermentation. After this time, move the salted cabbage to a cooler place. Many people are interested in how to salt cabbage in a can. In the same way, only the volumes of salting are much less.

And now a few words about how to salt cabbage with larger chunks and even heads. Usually, salted cabbage is picked up by late varieties, which are suitable for this better than other species. Remove the top leaves of a dark green color. To pickle cabbage, it is better to take a small barrel. We put in it prepared heads. The green leaves that we removed are not discarded. They lay the bottom of the barrel and leave a little to cover the cabbage on top. When all the heads are laid, you need to cover them with a napkin, from above put a circle or a large lid from the pan and oppression. We take 400 grams of salt per one bucket of water. Pour the cabbage prepared with brine and leave to salivate. In the process, you need to remove foam and plaque from the top, if they appear. For 10 kilograms of cabbage leaves about a bucket of brine.

For fans of unusual recipes I propose the following recipe for spicy cabbage. It will take two heads of medium size. We clean them from the upper leaves and cut each into four parts. Spread them in a pan. We prepare the brine. About 4 liters of water will need about one glass of salt. Pour cabbage brine and leave for three days at room temperature. Cabbage should become soft. If this does not happen, then leave it in the brine for another day.

Now take one kilogram of carrots and three on a large grater. Add to it two red hot peppers, which we cut as small as possible. Similarly, we treat 5 cloves of garlic. All the ingredients are mixed very thoroughly. We take cabbage from the brine and squeeze a little. We rub the cabbage with an acute mixture. Also we lay it between leaves. We rub very abundantly. Spread the cabbage in a saucepan. The remaining brine is boiled and poured them with shredded cabbage. We put it in a cold place for two days. The spicy cabbage is ready.

And finally a few words about how to salt cabbage color. To do this, we disassemble it on the inflorescence and boil it in slightly salted water for 4 minutes. Then we cool it in cold water. Spread into a saucepan and pour brine. For a pickle, take one liter of water and 50 grams of salt. Above on the cabbage put oppression. When the fermentation process begins, the brine will become cloudy and a raid will appear on top, place it in a cool place.

Now you know how to salt cabbage, and you can please yourself and your loved ones with a delicious and healthy dish.