To make cabbage tasty and healthy for the winter, you need to choose it correctly. If we buy in a store or at the market, then we carefully examine the head of cabbage so that there is no rot and spoiled places. In general, it is better to choose mid-ripening or late-ripening cabbage varieties.
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Advice: it is better not to cook early ripe varieties of cabbage for the winter, since such cabbage has less sugar, which means it will ferment worse and will no longer be as crispy and friable as many people like.
Secrets of Choosing the Right Head of Cabbage
Naturally, it is better to use medium-sized cabbages for fermentation, it is more convenient to chop them. Pay attention to the leaves, if they are white, then it is better not to buy such cabbage, since most likely it was frozen. Always choose heads of cabbage in a light green color.
Cooking utensils
Of course, wooden barrels would be the best solution for pickling cabbage, but today it is difficult to find such dishes in the city. That is why enameled dishes will be a good option for pickling cabbage. Many housewives prefer pottery.
If you opted for an enameled dish, then carefully examine the pan, it should not have chips or cracks.
It is not recommended to use metal and plastic containers for pickling vegetables, as an unpleasant odor may appear during the fermentation process. These are the features of the material from which the dishes are made.
It must be remembered: metal and plastic dishes are not suitable for pickling cabbage, they release substances harmful to human health. Never forget about it!
After preparing the fermentation composition, the dishes are removed to a dark and cool place, for example, a basement. If you do not have such a place, then ferment cabbage in glass jars and refrigerate. This is also a good option, especially in city apartments.
Choosing the ingredients
All the ingredients are pretty simple and there are not many of them:
- cabbage;
- carrot;
- black peppercorns;
- salt;
- sugar.
We cook from a ratio of 10 kg of cabbage. For such a volume, we will need another 1 kg of carrots, 250 g of salt and the same amount of sugar. It will speed up the fermentation. Even if you are a fan of iodized salt, then in this case it is better to refuse it and use the usual one. Iodized salt will spoil the flavor of your meal.
Properly chopped vegetables are the key to tasty and crispy cabbage
Probably, it will not be a secret that it is better to chop the cabbage into thin strips, and grate the carrots finely as well. This will make it possible to marinate vegetables faster. Next, we need to add black peppercorns, salt, sugar and put everything in the container that you have previously chosen for the sourdough.
We put the cabbage under a press and leave it in this form at room temperature. We remove the resulting foam every day. As soon as you see that the solution has turned white, the cabbage can be taken to a cool place or refrigerator.
Try it and you will do everything according to the rules. I hope our tips will help you and you will taste the tastiest and crispest cabbage.
Do you cook sauerkraut?
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