This recipe will allow you to ferment cabbage in brine. This is done very simply and fairly quickly. Cooking 3 kg takes about forty minutes, salting - 3-4 days. The cabbage prepared according to this recipe turns out to be pleasant to the taste, crispy and moderately salty.
It is necessary
- - For a three-liter can of cabbage:
- - 3 kg of white cabbage;
- - 2-3 medium-sized carrots.
- For brine:
- - 1 liter of water;
- - 2 tbsp. tablespoons of salt;
- - 1 tbsp. a spoonful of sugar.
Instructions
Step 1
We prepare the workplace. To work with vegetables, you need a large surface - a wide board or a well-wiped clean table. For shredding, a special knife for cutting vegetables is best suited - thanks to the double blade, it shreds cabbage much faster and physically easier with it, hands do not get tired. A three-liter jar is suitable for salting. You can also use other utensils. The main thing is that it is very clean, so that the cabbage can be tightly packed, leaving a little free space on top, and covered with a lid.
Step 2
Thoroughly rinse the cabbage, free it from the spoiled upper leaves, if any. We wash and clean the carrots. Shred the cabbage into thin long strips - the thinner the pieces are, the better the cabbage will be salted. Rub the carrots on a coarse grater or cut into very thin strips.
Step 3
Mix cabbage with carrots well. They should mix evenly. We put vegetables in a jar (or other dish), tamping slightly.
Step 4
Next, you need to prepare the brine. To do this, pour 1 liter of water into a saucepan, add salt and sugar. We put it all on fire and bring to a boil. After the brine has boiled, remove it from the stove and let it cool completely.
Step 5
Pour cabbage with carrots with cooled brine. We make sure that the brine is evenly distributed over the jar, covering all the contents.
Step 6
We cover the jar with a lid and put in a warm place. After about 3-4 days, the cabbage will be ready.
