In order for cabbage to turn out juicy and tasty when pickling, it is necessary not only to accurately observe the entire cooking recipe, but also to correctly choose vegetables for harvesting. Late-ripening cabbage varieties Amager, Moscow late, Geneva F1, etc. are ideal for pickling.
Not all cabbage varieties are suitable for pickling and pickling, but extremely juicy and crunchy. Such varieties include "Slava", "Belorusskaya", "Moscow Late", "Amagera", etc. It is important not only to correctly choose the variety of cabbage when pickling, but also to comply with the entire recipe for cooking (especially use the exact amount of salt for a certain weight cabbage and carrots), only then, in the end, the harvest will turn out to be really tasty.
If you neglect the above rules, then cabbage during fermentation may not give juice, or give it in insufficient quantities. It is known that in order for sauerkraut to be juicy, crispy and stored for a long time, it must be completely in the brine. However, for some reason, cabbage may not give juice, and in order not to throw away vegetables, you will have to use additional tricks.
If you have prepared a large amount of cabbage for long-term storage and put it under oppression, but the vegetables have not allocated the proper amount of juice, then there is only one way out - to remove the top layer of cabbage to the border where the juice is, and then put the harvest under oppression again. After the work done, there will be no need to be afraid that the cabbage will become weather-beaten or unsuitable for storage.
With cabbage, which was cooked in a small container (not for long-term storage), you can proceed as follows: dissolve a tablespoon of salt in a liter of cold boiled water and pour the cabbage with the resulting brine. It is worth noting that using this method, cabbage can be stored for no more than two weeks, and the last week - only at a temperature not higher than +4 degrees.
