Good afternoon, my reader. Real housewives know exactly what to do with cabbage. Some people prefer to salt it, while others do not mind fermenting it. Let's take a closer look at what is actually best.
Please put your likes and subscribe to the channel "About Fasenda". This will allow us to publish more interesting garden articles.
Which is better: salt or sauer the cabbage?
Any experienced housewife will tell you that there is nothing better than sauerkraut. The fact is that all the nutrients contained in cabbage are preserved. You can even avoid adding salt entirely. Sauerkraut can be prepared in this way:
- Preservation occurs due to the fermentation of the vegetable, and if salt is added, then fermentation takes place in a saline solution.
- With this type of preservation, natural lactic acid is always released.
- In the fermentation process, only nutrients are released, such as ascorbic acid and vitamin C.
- Pickled vegetables are much easier for digestion, when the product is salted, this is not the case.
- Sauerkraut has a natural taste with a touch of added spices.
Naturally, you will not be able to do without salt at all, but there is always a chance to use it to a minimum.
How to pickle vegetables really tasty
It takes only a few days to salt the product. Here, as with sauerkraut, it will be necessary to bring the product to fermentation, after which lactic acid is released, which gives a special taste.
If there is a desire to ferment a vegetable, then it is better to choose natural materials for these purposes. The best option would be a wooden barrel. All the ingredients are put into the barrel, oppression is established and time is waited until the vegetable is cooked. Some housewives prefer to salt immediately in jars.
In fact, the technologies of pickling and pickling are similar to each other. The only difference is the amount of salt. It is also advisable to use a large container for salting, and after cooking, put everything in jars. In the early days, it is important to remove the foam that forms due to the fermentation of products.
For salting, you need to take white cabbage. The vegetable should be prepared before salting. The upper leaves are removed, and then the product is chopped into strips. If salting is carried out in jars, then they should be sterilized and dried before that. The rest of the products that will also be added must be dried and rinsed.
Finally, the jars are closed with sterile lids. The closure can be stored for no more than three months. You can keep the cabbage in the refrigerator or in a cool cellar.
Salting in the classic way
This type of salting is no different from others. But not only cabbage is additionally cut into strips, but also carrots. All ingredients are sprinkled with salt and poured into a saucepan, oppression is placed on top. Leave the vegetables for three days in a cool room. After a day, you should pierce the vegetables, making small holes. Such a decision is necessary for the bitterness to come out.
Do you know how to pickle cabbage for the winter to get the perfect dish?
Original articleand many other materials, you can find on ourwebsite.
You can also read about how to pickle cauliflower in the following article:How tasty and original to pickle common cauliflower, which is often not very fond of