Salted cabbage is not only tasty, but also a very useful product - it contains a large amount of ascorbic acid, magnesium, selenium and potassium. In addition, it is indispensable for the preparation of some Russian dishes and is an excellent snack for alcoholic beverages. In addition, it is extremely easy to salt it, especially in the cold way.
It is necessary
- For salting cabbage according to the classic recipe:
- - 3 kg of cabbage;
- - 1-2 carrots;
- - 1 teaspoon of granulated sugar;
- - 25-30 allspice peas;
- - 50 g of salt.
- For pickling cabbage with horseradish and honey:
- - 3 kg of cabbage;
- - 150 g of fresh horseradish root;
- - 2 carrots;
- - 5 tbsp. spoons of honey;
- - 20 peas of allspice;
- - 1 tbsp. a spoonful of salt.
Instructions
Step 1
To cold pickle cabbage according to the classic recipe, tear off the top leaves from the head of cabbage, cut it into two halves and chop each finely. Discard the stumps remaining after this. Peel and grate the carrots.
Step 2
Put all the ingredients in a saucepan or bowl, sprinkle with sugar, add coarse salt and allspice. If you wish, you can add some more dill seeds to add flavor to the cabbage. Mix thoroughly and try with salt - the cabbage should turn out to be slightly saltier than the salad.
Step 3
Place the cabbage in a clean and dry three-liter jar up to the neck, tamping well with a fist or wooden crush. Place the jar on a flat plate to prevent excess juice from dripping onto the floor or table, then store it in a cool, dark place for a few days. Ideally, cabbage should be salted at 15 ° C above freezing, but a few extra degrees will not spoil the taste of the product. But in no case should you put cabbage in the cold during salting.
Step 4
If foam begins to form on the surface, pierce the cabbage with a fork in several places to release the resulting gases. After 3-4 days, taste the cabbage - it should already be salty and moderately crispy. After another couple of days, shake the finished cabbage and put it back in the jars, but not so tightly. Cover them with a regular plastic lid and store them in the refrigerator or basement.
Step 5
To pickle cabbage with honey and horseradish, chop it as described above, mix with grated carrots in a large bowl and salt. Then add the grated horseradish and melted liquid honey. Stir thoroughly again, but do not press, otherwise the cabbage will not turn out crispy.
Step 6
Then put it in clean jars, without closing them, and put it in a cool dark place for several days, but not in the refrigerator. After a few days, try the cabbage for salt - if it's ready, shake it, put it back in the jars and put it in the refrigerator. If you want to get a saltier product, leave the cabbage to ferment for another 1-2 days.
