Salted cabbage is an excellent fresh and vitamin-rich snack not only in summer, but also in winter. One of the advantages of this dish is its long shelf life.
It is necessary
-
- 1 forks of cabbage;
- 3-4 carrots;
- salt;
- dill or anise seeds.
Instructions
Step 1
Choose cabbage forks. It should be dense with white leaves. Then remove the top leaves and possible defects of the vegetable. Wash the cabbage in cold water and dry a little.
Step 2
Chop the cabbage with a sharp knife. To make this easier, cut the cabbage into 4 pieces along the stalk. Cut each part of the pump into slices so that the length of the shredded shavings is about 7 cm. Cut the slices with a sharp knife into strips 2-3 mm wide. Place shredded cabbage in a large bowl.
Step 3
Wash the carrots thoroughly and peel them. Grate on a coarse grater in a bowl of cabbage.
Step 4
Sprinkle vegetables with salt and dill seeds to taste. It is more convenient to use coarse salt, with it you will not oversalt the workpiece.
Step 5
Remember well prepared vegetables with your hands so that the juice stands out. At the same time, stir everything thoroughly. If the amount of carrots seems too small for you, add a little more. This will give the pickled cabbage a more colorful look.
Step 6
Place the mashed cabbage in a 3-liter glass jar. Cabbage must be compacted as the nude jar is filled so that no air remains inside. Add enough cabbage so that about 6 cm is left to the neck of the jar.
Step 7
Take an apple with a diameter of about 6 cm, so that it can easily pass into the neck of the jar, and place it on the cabbage as a load.
Step 8
Place the jar of cabbage in a large saucepan. Leave kV room. The cabbage will begin to ferment and the carbon dioxide will push the brine out of the jar.
Step 9
Be sure to remove gas from the cabbage at least 4 times a day. This should be done with a long fork. Remove the can from the pot, remove the apple, pierce the cabbage to release the air. Tighten the cabbage again and replace the load.
Step 10
Salt the cabbage for 2-3 days. After this time, remove the gas from the jar for the last time, put the apple on top and cover with cling film. Refrigerate for 24 hours.
Step 11
Do not forget, after placing some of the cabbage in the plate, compact the remaining cabbage so that it remains covered with brine.
