Salted cabbage can be consumed both independently and used for the preparation of many culinary dishes. Recently, many housewives have been using this product to create most of their dishes, and this is not surprising, because salted cabbage is not only very tasty, but also healthy.
How to pickle cabbage in a jar
To pickle cabbage in a three-liter jar, you need a three-kilogram head of cabbage, one kilogram of carrots, and a glass of salt. First of all, thoroughly rinse the vegetables, remove the unusable leaves from the cabbage, and peel the carrots. Then finely chop the cabbage, grate the carrots on a coarse grater, then mix these components in a wide deep bowl, salt and grind with your hands so that the vegetables give juice.
Place the resulting mass in a jar "up to the shoulders", trying to press down each cabbage layer as tightly as possible. Put a whole cabbage leaf on top of the cabbage, and place the jar on a plate (during fermentation, the cabbage will give a lot of juice and it can flow) and put it in a cool dark place. Check the jar of cabbage every day, and as soon as you notice an accumulation of bubbles in it, pierce the vegetables to the very bottom with a special stick to release the air (thereby speeding up the fermentation process). When gas formation in the jar stops, close it with a lid and put it in a cool dark place for storage.
How to salt cabbage in large chunks
Peel the cabbage from unusable leaves, rinse the head of cabbage and cut into pieces of 150-200 grams. Peel the garlic and horseradish, chop (a tablespoon of chopped garlic and horseradish is required per kilogram of cabbage), mix these ingredients with the cabbage. Prepare the brine: for 500 ml of hot water - 200 grams of granulated sugar and 200 grams of salt. Fold the cabbage into a deep container, for example, a saucepan, press the vegetables well and pour over the resulting brine (it must be hot). Put a lid on top of the cabbage, and not it - oppression. Soak the cabbage for two days at room temperature, and after a while, put it in a cool place.
How to pickle cabbage quickly and easily
A liter jar requires about 500-600 grams of cabbage, one large carrot, two tablespoons of salt and the same amount of sugar, a tablespoon of 70% vinegar. Chop the cabbage and grate the carrots on a coarse grater. Stir these ingredients (add dill or pepper to them if desired). Place the cabbage in a quart jar as tightly as possible. Boil water, add salt and sugar, vinegar to it. Stir everything thoroughly and pour the cabbage with the resulting brine. Use a wooden stick to pierce the vegetables in the jar to the very bottom (this is required in order to release the air). Close the jar with a lid and, once the brine has completely cooled, place the jar in the refrigerator. Within five to six hours you can start tasting.
