In winter, as a rule, a person really lacks ripe vegetables and fruits. Therefore, you should prepare well for the winter. For a long time in Russia there was a tradition to salt cabbage for the winter. After all, salted cabbage is a storehouse of vitamin C, which is very useful for the body in the cold season. Regular consumption of salted cabbage improves digestion and strengthens the immune system. But how to salt the cabbage so that it is ready in three days?
It is necessary
- - Head of cabbage - 1.5 kg;
- - Carrots - 300 g;
- - Bay leaf;
- - Black peppercorns;
- - Sugar - 1 tbsp. l.;
- - Salt - 3 tbsp. l.;
- - Three-liter glass jar.
Instructions
Step 1
Prepare a work surface on a table. Remove the first two layers from the cabbage, rinse well. Peel the carrots.
Step 2
Chop the cabbage in half along the stalk and chop into strips, about 5-7 cm long and 0.5-0.8 cm wide. Grate the carrots on a coarse grater. If you like to have more carrots, take 0.5 kg instead of 300 g. Combine carrots with cabbage on the table, add black peppercorns to taste and bay leaf. Mix everything well.
Step 3
Take a three-liter glass jar and start putting cabbage and carrots into it in parts, tamping as tightly as possible each time. To do this, you can take a crush or rolling pin. Thus, fill the entire jar to the top. Top with 3 tablespoons of salt and 1 tablespoon of sugar.
Step 4
Pour cold water into the jar. Pour gradually. The water will settle. Pour until the water fills the jar to the brim.
Step 5
Place the jar in a deep, clean bowl and keep it at room temperature. Due to the fact that the cabbage is strongly tamped, it will begin to ferment and give its juice. There will be more liquid in the jar, as a result, this liquid will begin to overflow. The next day you will see her in the bowl. Tamp the cabbage well again and pour all the liquid back into the jar. Leave the jar in the same place until the next, second day. On the second day, liquid again forms in the bowl, which must be poured back into the jar, having previously tamped the cabbage. The same procedure will need to be done one more time on the third day.
Step 6
On the fourth day, tamp the cabbage again, pour in the liquid formed in the bowl and put the jar in the refrigerator. Juicy, crispy salted cabbage is ready! You can make a vinaigrette from it, cook borscht or serve it for dinner just like that.
