Traditionally, cabbage pickling is started in autumn, at the end of September. At this time, it contains the largest amount of vitamins and minerals. The mid-late and late varieties of this vegetable contain a large amount of juice and sugar. Therefore, they ferment better. For pickling cabbage, it is recommended to use a barrel, enamel or glassware.
It is necessary
-
- 10 kg of cabbage;
- 250 g of salt;
- 250 g carrots;
- dill seeds (to taste).
Instructions
Step 1
Clean the cabbage heads of unsuitable leaves (frozen, dirty, rotten, green) and rinse under running water.
Step 2
Cut each fork in half and start shredding. For this purpose, you can use a sharp knife or a special device. The vegetable stump should be thrown away, as it contains nitrates. The thinner the shredded cabbage, the more beautiful it will look on the table.
Step 3
Wash the carrots thoroughly, peel and grate on a coarse grater.
Step 4
Divide the shredded cabbage into 4 pieces. Mix each serving with carrots and rub thoroughly with your hands, adding salt and dill seeds. As a result, the cabbage should give juice.
Step 5
Place the cabbage leaves on the bottom of a clean dish. Then start placing the shredded cabbage in the container. In this case, each layer should be tamped with a fist so that no air bubbles remain. You should stuff the dishes with cabbage until 6-10 centimeters remain to the top edge.
Step 6
Cover the cabbage with oppression, put a load on top. Leave it in a warm place at 18 degrees. During fermentation, 4 times a day, pierce the cabbage with a fork to remove carbon dioxide. If you don't, it will turn out sour and soft.
Step 7
Salt the cabbage in a warm place for at least 3 days. After the time has elapsed, remove the oppression with the load, remove the carbon dioxide for the last time, cover it with a lid and put it in a cool place. Cabbage should be stored at a temperature not exceeding 5 degrees.
