Pickling cabbage. Recipes and tips

Since ancient times people have been engaged in salting cabbage. This dish was a traditional snack at all tables. Tasty, crispy cabbage, yes with a hot potato, which can be better. But that it really turned out appetizing, you need to know some features of this process. What is needed is for the salting of cabbage to pass properly . Recipes are all different and I offer several options.

You can cook cabbage in large pieces. To do this, take a head of medium size and divide it into four parts. We put them in a container, in which we will salivate the cabbage. Now we need to make a brine. Pour a liter of water and add there a tablespoon of salt and the same amount of sugar. We mix them well in water and pour in a tablespoon of vinegar. Next, you need to boil the marinade and pour it on cabbage. We put pressure from above and leave it for a day. After this time, we drain the brine. Then three on a large grater carrots and lightly fry it in a frying pan with a small amount of vegetable oil. Add spices, crushed garlic and hot pepper (optional). Now we distribute this mixture between cabbage leaves and put it back into the pan. Again, we put oppression from above and leave for a day. A fine snack is ready.

You can make chopped cabbage. Here is how the salting of cabbage takes place. Recipes may differ in the presence of certain spices and seasonings. Cabbage must be chopped with thin straws. Carrot clean and grate large with a grater. Now mix the cabbage and carrots and squeeze this mixture with your hands. It is necessary that the cabbage let the juice. Take the container for pickling and lay a layer of cabbage with carrots. Next, you need to put a few peas of sweet pepper and a leaf of bay leaf. So alternate layers of vegetables and spices. When the container is filled to the top, you need to add a tablespoon of salt and sugar to it. Now fill the container with cold water and leave the cabbage salted at room temperature. After three days, you can try a dish, cabbage should by this time be salted. We send it to the refrigerator. This is a simple salting of cabbage.

Recipes are sometimes passed down from generation to generation. Each hostess can share her secret of delicious cooking. Salting cabbage with beets gives the dish a beautiful pink color and a slightly different flavor. We offer a recipe for pickling, which is popular in Georgia. We take the cabbage and cut the head into several parts. We spread it into the prepared container for salting. Between the slices of cabbage we lay the cut beets. Also add hot pepper, cut into large pieces. In a container with cabbage, you also need to put chopped celery and parsley. Add the laurel leaf. Now we need to make a brine. For 10 liters of water we put about 600 grams of salt. We fill cabbage with hot brine. From above, you need to put pressure and leave it for several days at room temperature. If foam appears, then it needs to be removed. Salting cabbage in the brine occurs during fermentation. At this time, you sometimes need to pierce her with a stick to get out the gases.

After the cabbage stops wandering, it will lie on the bottom of the container, and the pickle will become more transparent. Now we lay it in jars and send it to a cool place.

Some people use apples in this dish. Here's how this salted cabbage. Recipes can be changed and add cranberries or cranberries. To start shinkuem cabbage and add to it seeds of dill and other spices. Apples need to be cleaned and cut into slices. If they are not large, then you can put whole. For ten kilograms of cabbage we take about 250 grams of salt. Stir and lightly press the cabbage with salt to make the juice. After we put it in the container, adding apples. Then we follow the usual scheme. While the cabbage is wandering, we remove the foam and pierce it with a stick. Salted cabbage is ready.