As you know, during the period from late autumn until the first harvests of almost all vegetables, which can be seen in the shops, have a hothouse origin.Calling their health benefits can only be a stretch, is that "not harmful."But this is not the same thing, you see.Whence derive vital for the body of vitamins and other valuable items?Of course, from blanks made back in the warmer months and pripasёnnyh in the colder months.And now we learn you how delicious salt cabbage recipes inherited from our mothers and grandmothers.
First, let's find out what ingredients we need.So, on the bank of 3 liters would be enough to take:
- 3 kilograms of cabbage;
- 2 tablespoons (no slides) of non-iodized salt;
- 2 tablespoons sugar;
- 1 liter of boiled cool (but not cold) water;
- little carrots to taste.
As you can see, all of the products - cheap and readily available.And now it's time to move on to how tasty salt cabbage.
To start pour into the jar, pre-washed with baking soda (inside and outside), water.In this water adding sugar and salt, and then thoroughly mixed so that they were completely dissolved.
Next, chop the cabbage itself.This can be done using a conventional knife, but very handy in such cases is to use a food processor with the function of slicing vegetables.Especially if you are going to prepare more than one such jar, and a few - then the cooking process will go much faster.If you decide to add also the carrots, then it must grate on a coarse grater, then mix with cabbage.
In the next step we pass the resulting mass in a pre-prepared jar with brine.It is advisable to lay the cabbage as tightly as possible, but at the same time it is important to ensure that the liquid is not splashed around.Here you are almost realized how tasty salt cabbage, Now we need to.Top
laid solid cabbage leaf.This will help the top layer of vegetables is not zavetritsya.Samu bank should put in a broad and deep enough capacity.Soon cabbage starts to wander, and it is in this capacity will pour brine.Within 2-3 days, the bank should stand at room temperature.On completion of the process of fermentation began to settle say the top layer of cabbage.When he settled in full, the brine will need to pour back into the jar.
Now you know the general tips about how to salt tasty cabbage.Quickly deal with it, try to remember one more important point.If you find that your brine became cloudy, thickened, or even covered with moldy film, use it again should not be, or cabbage can be too soft and will taste bitter.If such a situation occurred, the brine should be prepared again.Just you need to do, and if a solution is all right, but to fill the jar to the top, it was not enough.
Banks with sauerkraut stored in a cool place (cellar or refrigerator).The level of the brine should be checked regularly - if it becomes smaller when the cabbage settles, it should be topped up a little more liquid.
There are many recipes about how delicious salt cabbage slices or strips.One of the variations on the theme of the method - to add to the carrots and cabbage, we use grated raw beets (1-2 enough fruit at the bank).
