When talking about sauerkraut, housewives most often mean chopped cabbage, pickled with carrots. But you can ferment cabbage and cabbage. A small head of cabbage, surrounded by other fresh and salty vegetables, will be a worthy decoration even for a festive table.
It is necessary
- - small heads of cabbage;
- - salt;
- - water;
- - garlic;
- - celery;
- - wooden barrel or vat:
- - wooden circle:
- - oppression;
- - linen canvas or gauze;
- - a sharp knife.
Instructions
Step 1
For salting heads, you need to be especially careful when choosing cabbage. Pick up small to medium sized heads of cabbage. It is desirable that they are approximately the same size. Remove the covering leaves.
Step 2
Make cross-shaped cuts on each head of cabbage along the stump, put in rows in a wooden barrel. Sometimes heads of cabbage are sprinkled with chopped cabbage, but you don't have to.
Step 3
Prepare the brine. Required ingredients are water and salt. Dissolve 40 g of table salt in 1 liter of cold or slightly warm (but not hot) boiled water. You can add sugar to the brine (as much as salt). Some housewives add honey to the brine instead of sugar. The ratio of honey and salt is 1: 2.
Step 4
Lay the removed leaves on top of the cabbage heads. Cover the whole thing with a piece of clean linen cloth or 3-4 layers of cheesecloth folded. Place a wooden circle on top of the fabric, and oppression on top. Pour the brine over the cabbage so that the circle is slightly submerged.
Step 5
For the first five days, keep the barrel of cabbage in a room with room temperature. Then place it in a cold room or on the bottom shelf of the refrigerator. Cabbage is ready in 3-4 days. Cut the heads of cabbage into several pieces, season with vegetable oil and serve.
Step 6
You can also pickle uncut cabbage hot. True, for this, the heads of cabbage still have to be cut in half or into 4 parts, depending on the size. Cut out the stumps. Submerge the cabbage in boiling water for about 5 minutes.
Step 7
Prepare hot brine. To do this, dissolve 40 g of salt in 1 liter of water. Finely chop 400 g of celery and 100 g of garlic, put them in prepared water. Bring the brine to a boil and cook for 3-4 minutes.
Step 8
Place the cabbage in a wooden or glass dish. Cover with a cloth on top, put a wooden circle and oppression, fill with brine. If the brine does not cover the circle, add the missing amount of cold brine. Make it using the same proportions as in the first recipe. Place the container in a cool place.
Step 9
When fermenting cabbage with heads of cabbage in the second way, observe the process. At some point, the cabbage will settle to the bottom, then it will be necessary to add more half-cabbage. Make sure that the circle is constantly submerged.
