Despite the fact that you can buy anything in stores at any time, the hostesses still prepare various pickles for the winter. This is especially true if you have a vegetable garden and need to keep a stock of vegetables. The most common way to preserve cabbage is by sourdough. Pay attention to some of the features of this process.
It is necessary
-
- Cabbage 10 kg;
- carrots - 250 gr;
- salt.
Instructions
Step 1
Some housewives take into account the phases of the moon and check them according to the calendar. It is believed that cabbage must be fermented on a young moon. Choose late or mid-late varieties. Early cabbage is loose and will become soft after sourdough.
Step 2
First, remove the frozen, dirty, green leaves. Cut out the stalk, and chop the rest of the head of cabbage. Prepare carrots - wash, peel, grate. The optimal ratio of carrots is 200-250 grams per 10 kg of chopped cabbage. Take non-iodized salt.
Step 3
In addition to carrots, lingonberries, apples, dill seeds, cranberries, bay leaves, and beets are added to cabbage. Consider your own preferences.
Step 4
Grind the prepared vegetables with your hands with salt to make juice. Fill the jars tightly, tamping with a wooden crush.
Step 5
Leave the cabbage at room temperature and watch the fermentation process. Brine with gas bubbles and foam will appear on the surface, it must be removed. If left as is, the taste of the cabbage will deteriorate.
Step 6
After the brine has settled, remove the top gray layer and cover again. Everything will be ready when the fermentation process is over. There are no special terms here, just watch out for the formation of brine in the jars.
Step 7
By the end of fermentation, the cabbage should become light yellow in color, its taste is sour, and its smell is pleasant. If the taste is bitter, then you have violated one of the preparation stages. Perhaps, the evolved gas was not removed in time, or the temperature regime was not observed. Store the finished product at temperatures up to -5 degrees.
