The difference between salted and sauerkraut is that the first is prepared with salt, and the second - without it or with a small amount. Sauerkraut is cooked in its own juice, which releases lactic acid, which prevents the product from becoming moldy. I cook traditional sauerkraut with carrots or cranberries. She wanders for several days in the warmth, and then migrates to the refrigerator. Such cabbage does not deteriorate until spring.
Salting the product is much easier. Any winter varieties are suitable for this, while for pickling you need to know the right variety, otherwise nothing will work. Salted cabbage keeps well, as a lot of salt is added. This is what I consider to be the biggest disadvantage of such a workpiece.
How to choose a container for salting cabbage?
It is unlikely that anyone salts cabbage in barrels now, but many people use jars, pots, buckets. When choosing containers, it should be borne in mind that aluminum containers are not suitable for this. You can pickle cabbage in an enamel bowl, but it should not be chipped.
How to choose cabbage for pickling?
I choose dense heads of white color without signs of decay, which do not become soft during pickling. Forks should be large, the most juicy weigh 5-7 kg.
I remove the top leaves before shredding. In my household there is a special shredder. If not, you can cut it with a knife or use a grater.
The classic pickling method
Usually I use this recipe: to 1 kg of shredded cabbage I add 25 g of salt (if you add less than 23 g, the cabbage will go bad) and one grated carrot. How do I do it:
- shank cabbage, putting it in a bowl;
- I rub one large carrot on a grater and add it to the cabbage;
- I pour salt into a basin;
- I grind cabbage so that it gives juice;
- I put the cabbage in the pans and press down with oppression.
I leave the cabbage at room temperature for 3 days. During this time, several times a day I pierce the workpiece with a wooden stick so that gas comes out, otherwise the product will be bitter. After that, I transfer it to glass jars.
Not only carrots can be added to cabbage. Delicious preparation is obtained with such additives:
- cranberries or lingonberries add sourness to cabbage;
- grated apple makes the finished product sweeter;
- cumin enriches the dish with a spicy aroma;
- beets change the color of cabbage to pink and make it smart;
- horseradish and garlic give spice;
- honey is added instead of sugar.
How to store salted cabbage?
To preserve the product, it is important to observe the temperature regime. The vegetable will not deteriorate within six months if it is placed in a place where the temperature is kept between + 1 to +5 degrees, and the air humidity is 80–90%.
Pickled cabbage can be stored in the refrigerator, on a glazed balcony, in the cellar.
Tips from experienced housewives
Experienced housewives know how to preserve the color of salted cabbage, its structure and taste. Here are their tips:
- Take large and dense heads of cabbage for salting. Buy forks should be in November, after the first frost. There is a lot of sugar in such cabbage, it is the most delicious.
- Use hot brine for quick pickling.
- If you keep the cabbage in a warm place, it will become soft.
- The vegetable can be finely chopped or cut into large pieces. Coarse cuts will be salted later.
- The cabbage must be completely covered with brine to avoid browning.
- For salting, use enamel, clay or glass containers.
Having salted cabbage for the winter, I get a wonderful product that can be used in salads, cabbage soup, and pies.
Do you pickle cabbage for the winter? If you have new recipes, please share them in the comments.
Read also: Salt large cucumbers for the winter in circles. Cooking Tips
Another related article: Anyuta tomato: characteristics and description of the variety, yield
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