Salting cabbage on the scoop

The original recipes for delicious blanks and pickles exist, perhaps, in each family as traditions and are passed mainly from generation to generation. But in the modern world there is less free time to spend it in the kitchen or in shopping trips, searching for the ingredients necessary for exclusive billets for hours. And after all, any hostess wants to please her man, home or guests with a rich assortment of raznosolov during a feast or family gatherings. But do not despair about your culinary abilities, several times rereading the battered books with the recipes of grandmothers and moms, doomed frown in futile attempts to remember where you can now buy "sprigs of rosemary" or "rose water."

Now there are many ways to cook delicious pickles without spending a lot of time and energy. Even the salting of cabbage does not seem tedious to you if guided by such simple and effective methods. With them, even the most busy woman will be able to feel like a skillful hostess. A few recipes that describe the salting of cabbage in a quick way are given below. Take advantage of them, and your family will not remain indifferent.

Simple salting of cabbage. Fast and tasty

The volume of all components necessary for the preparation of the brine is indicated in terms of a three-liter jar of the final product. You will need:

- half a liter of water;

- 1 tablespoon of sugar (flush with the edges);

- table salt. Its amount should be calculated, depending on the weight of cabbage, at the rate of 22 grams of salt per kilogram.

Mix all ingredients in the specified proportions and heat, so that the salt is dissolved without residue. Then the resulting mixture must be cooled. After the liquid of the desired concentration is ready, proceed directly to the saline itself.

Cabbage should be carefully chopped thin plates and as densely as possible into a three-liter jar. You can also add carrots grinded on a large grater. Approximately two to two and a half kilograms of cabbage will fit into the container. After that, all the remaining space in the canal is filled with a warm brine. Salting cabbage will last for three days. The first two jars should be stored at room temperature, regularly piercing cabbage to the bottom with a needle or a wooden thin stick, so that the gases formed in the process do not interfere with cooking. On the third day, the workpiece can be moved to the refrigerator, after which it can already be served on the table.

Salting cabbage in one day

This time, all the ingredients are based on a 1 liter capacity, in which cabbage salting will be done. Necessary composition of products:

- 0,6 kg of fresh cabbage;

- 0,25 kg of fresh carrots;

- cumin;

- a few peas of black pepper to taste.

To prepare the brine you will need:

- 0.3 liters of hot boiled water;

- 1 teaspoon of sugar (flush with edges):

- 2 teaspoons of salt (flush with the edges);

- 1 teaspoon of vinegar essence (it is best to use a concentration of 70%).

Cabbage finely and finely chopped, mixed with grated carrots and as needed to stretch your hands to secrete juice. Add cumin and black pepper to taste, pour into a liter jar.

The brine is prepared very simply: we mix all the components for it, heat it to dissolve the salt, and cool it to a warm state. Then gently and gradually add the cooked marinade into a jar with cabbage. In order for the whole mixture to enter the container, the handle from the spoon must first release the accumulated air in the vegetable layers. Then you need to close the jar tightly with a plastic lid and put it in the refrigerator for a day, after which you can already eat cabbage.

Before serving, it is recommended to sprinkle her with vegetable or olive oil and decorate with finely chopped green onions. Enjoy your meal!