The easiest and most reliable way to preserve the cabbage harvest for the winter is to salt it. After that, it will stand for a long time, since its natural preservatives are lactic acid and salt, which prevent the spoilage of cabbage and the development of pathogenic bacteria.
Late-ripening varieties of white cabbage, grown in the middle lane and in the south of Russia, are best suited for salting. Their dense, crunchy forks are packed with a lot of sugar. But mid-season varieties are also suitable.
The top sheets are separated from the heads of cabbage, each forks are washed under running water and shredded on a special shredder or with an ordinary large knife. The stump is discarded because harmful substances are concentrated in it.
There are many options for salting cabbage. Here are a few of them:
Fast way
Ingredients:
- white cabbage (2.5 kg);
- one carrot;
- salt and granulated sugar (2 tbsp. l.);
Preparation:
- The cabbage is chopped (chopped), the carrots are grated, everything is mixed, and then placed in a jar to the very neck. Next, water is poured into the jar (to make more of it, the contents of the jar are pierced with a sharp wooden stick).
- The jar is covered with a plastic lid and placed in a basin, leaving it for 2-3 days in the room, making sure that the cabbage is completely in the brine. During this time, it will be necessary to pierce it with a stick several times, releasing gases from it. Otherwise, it will turn out to be bitter.
After three days, the jar is closed with a lid and sent for storage.
Spicy Ambassador
The spices added to the cabbage will give it a unique aroma and spicy taste.
Ingredients:
- 300 g cabbage and 200 g carrots;
- onion (3 heads);
- 2-3 cloves of garlic;
- 2 h l. salt;
- 0.5 tbsp. l. granulated sugar;
- vinegar (1.5 tbsp. l.);
- peppercorns (15 peas) and 1 hot pepper pod;
- lavrushka (3 leaves).
The cabbage is chopped or chopped, carrots are grated on a coarse grater, the onions are cut into rings.
A glass jar is sterilized and filled in layers: a layer of cabbage, a layer of carrots, onions. And in this sequence, fill the jar to the neck. Garlic, cut into slices, is placed in the last layer.
To prepare the marinade, water is poured into a saucepan, sugar, salt and other ingredients are poured into it. The brine is boiled for a minute.
Vinegar is poured into a jar of cabbage and poured with hot brine and, closing the lid, left to cool for 12 hours, then closed with a lid and placed in the refrigerator. The cabbage will reach its condition and will be ready to serve in a day.
With garlic and pepper
Ingredients for 3 cans of 750 ml:
- cabbage (800 g) and 3 pcs. carrots;
- sweet pepper (2 pcs.);
- garlic (6 prongs);
- 2 tbsp. l. salt and sugar (200 g);
- vinegar (200 ml);
Cabbage is chopped or chopped, carrots are rubbed on a coarse grater, pepper is cut into strips, after which everything is mixed well.
The jar is sterilized and filled with this mixture in two layers, laying on top of the first clove of garlic.
Prepare a brine, pouring salt and sugar into it, bring it to a boil and pour jars into them, then roll them up with sterilized lids and, after allowing them to cool completely, put them in the refrigerator.
Three-day recipe
Cabbage salted in this way will retain a maximum of nutrients.
Ingredients per 3 liter can:
- a small head of cabbage and one carrot;
- salt and granulated sugar 1 tablespoon each;
- 1 liter of water.
The cabbage is chopped, the carrots are grated, after which they are mixed and placed in a jar.
Brine with salt and sugar is prepared in a saucepan of water. Bringing it to a boil, they pour a jar with them and send it to storage in a room with normal room temperature, periodically piercing the cabbage with a stick to release gases. After three days, it will be ready for use.
There are many other recipes for salting cabbage: with dill, with beets, with cranberries. All these methods are not complicated, and the final product will always have a pleasant taste and aroma, as well as the content of a large amount of nutrients.
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