In pre-revolutionary times, cabbage was more often fermented than salted - the seasoning itself was very expensive, and no one wasted it on cabbage. As the product spread and became cheaper, a simpler dry salting method replaced the rather complex and well-verified fermentation process. Table salt is an excellent preservative that disinfects and preserves cabbage for a long time under optimal external conditions.
If earlier, wooden tubs were used to harvest cabbage, now it is cooked in metal containers. And not every one is suitable for this. When cooking, vegetable juice comes into contact with metal and darkens, and aluminum, when interacting with acid (citric or acetic acid), can impart a metallic taste to snacks.
Most often, procurers - like me, in fact - use enameled utensils for work. This is a really good solution, but you need to make sure that there are no chips or cracks in the coating of the pan, otherwise a chemical reaction will take place that can affect the taste.
When choosing cabbage, you should pay attention to late varieties with dense leaves. They will withstand all heat treatment without deformation and strong softening. There should be no dark or rotten spots and damage.
It is believed that the more forks selected, the more crisp, tasty and juicy the appetizer will turn out.
At the beginning, the head of cabbage is washed and the top dried leaves are removed. Then proceed to the shredding process. Each owner uses the tool that is convenient for him: a knife, a shredder with one or more blades, a grater, a hatchet. There are special electrical cuts. Some even small saws fit. I take a wide and well-sharpened cleaver.
After cutting, the salting procedure is started. The most classic, in fact basic, option involves only 3 components: the cabbage itself, carrots and salt.
Step by step process:
- Cabbage leaves (1 kg) are cut, carrots (200 g) are rubbed on a coarse grater.
- Combine the vegetables, pour salt (30 g) on top.
- Everything is thoroughly crumpled, mixed by hand for 7-10 minutes.
- Spread the appetizer in a clean wide-necked saucepan, cover it with a wooden board or flat saucer, and expose a sinker (a 3-liter jar filled with water).
- The container with cabbage is left for a week in a cool, dark place.
- The finished snack is laid out in sterilized jars, closed and stored.
The other recipes are derived from the presented classic salting method, in which each culinary specialist adds his favorite seasoning or additive: apples, cranberries, lingonberries, horseradish, herbs, garlic and others.
The cooked food should be kept cool so as not to spoil the texture and taste.
When cooking, do not be afraid to experiment, I am sure you will succeed.
Read also: I grow oyster mushrooms in my summer cottage - mushrooms grow actively and give large yields. I share all the subtleties
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