When pickling cabbage, each housewife uses her own proven recipe, in which the proportions of salt and vegetables are most suitable for her family in taste. However, even without experience in salting cabbage, you can ferment the product very tasty, you just need to take the average ratio of salt and cabbage.
How much salt is needed for 1 kg of cabbage for pickling for the winter
You can ferment cabbage without using salt at all, the vegetable is fermented faster without it, however, long-term storage of such a preparation is possible only if the product is frozen. For example, if salt is used when pickling a vegetable, then its shelf life in brine at temperatures up to +6 degrees can be 4-6 weeks, if salt is not used, then no more than 2-3 weeks, or even less. However, both options are edible up to 6-8 months when stored frozen.
As for the amount of salt when salting cabbage, as mentioned above, it depends on the taste preferences of the family for whom the harvesting is done. There are many recipes for pickling / salting cabbage with different amounts of spices, seasonings, fillings, but if you take the classic recipe, then one kilogram of cabbage requires about 20 grams of salt (a couple of teaspoons, that is, 2% of the weight of vegetables) and 50 grams of carrots. The type of salt is also important, the most preferable option is large stone, but iodized or sea salt may not have a very good effect on the product.
If you first decided to pickle cabbage and it seems to you that this amount of salt is not enough, remember that the product should taste a little saltier than a regular salad. If you oversalt the vegetables, then the preparation may end up being too tough and unsuitable for salads.
