Cabbage is for the human bodysource of vitamin C. As you know, in winter we do not have enough of it, so we try to consume vitamin products. Sour cabbage is considered a very useful dish. Until the spring, we can consume it and get the substances necessary for the body. We will tell you how delicious to pickle cabbage in this article. We offer caring hostesses an interesting recipe.
This vegetable can be cooked in different ways, but we will consider how it is more delicious to pickle cabbage. For four 3-liter cans you will need:
You can salt cabbage in cans, in a barrel or in a barrel.Another convenient for you capacity. We suggest using conventional 3 liter cans. In them, the product is well stored, and the tank itself does not take up much space in the cellar. In addition, the transparency of the can allows you to monitor how the salting process takes place.
How delicious to pickle cabbage? First, the vegetable should be properly chopped. For this, there are special floats with a flat blade. You can do it with a knife, but shredding will save you time and energy. Do not rub off cabbage from cabbage!
After preparing the cabbage, you need to wash and polish the carrots. It is ground with a conventional large grater.
Mix the chopped vegetables, mix in a large container. It is convenient to do in a basin or a large saucepan. Do not solite and press your hands.
In prepared banks (washed and dry)spread out the chopped vegetables. Tamp tightly, to the top. Each layer is shifted with peas of sweet pepper and leaves of laurushka. It is enough to make three tabs: at the bottom, in the middle and from above. Lovers of garlic can add a few lobules.
How delicious to pickle cabbage? For a good taste, you need a pickle. It is prepared as follows: for a liter of drinking water you need to take 2 large spoons of salt and 1 spoonful of sugar. Spoons should be without a roller coaster. In a large saucepan dilute in 7 liters of water the specified amount of sugar and salt.
Banks filled with brined cabbage fill with brine. Do not try to use the whole volume. You should stay a little more than 0.5 liters. Put the leftovers in the refrigerator. You will need them, as the day through 4 cabbage will absorb the liquid and need an additional brine to completely cover the ingredients. You can store cabbage for a long time, but always in a cold place.
Cover the jars with plastic covers, take them out into a cool place. After 3-4 days you will add the liquid in the container,then tightly seal the lids. Sometimes water can seep through the lid. In this there is nothing to worry about, just in the cellar is not very cool. You can put an ordinary plate under the jar. If you keep cabbage in the fridge, then just do not fill the cans to the top. Leave a few centimeters for the stock.
Now you know how to pickle cabbage quickly anddelicious. Snack can be eaten after 5-7 days. And you can leave in the cellar or cellar until winter. In frosty evenings, there is nothing better than hot potatoes with herring and crispy sauerkraut.