How to salt cabbage so that it is crispy: recipes in jars and a saucepan

Not every housewife can cook tasty and crispy cabbage for the winter. In order for the final product to be of high quality, it is important to know and observe the subtleties of the process, adhere to the recommended norms of ingredients and cooking stages, and also choose the right heads for pickling.

How to salt cabbage so that it is crispy

It is recommended to salt only medium-late and late cabbage varieties... These vegetables have a dense structure, juicy and white forks, which contain a large amount of nutrients and sugars necessary for the fermentation process.

Important! Heads of cabbage are medium-sized, flattened. For salting, the varieties Slava, Gift, Valentina have proven themselves well.

Choose fresh and mature forks that spring slightly when pressed.... A product with cracks, damage, signs of disease and decay is not suitable for salting.

Exist a number of rules for preparing sauerkraut that you should pay attention to:

1. Plastic is suitable for fermentation, glass or enamel dishes without damage. The best option is an oak barrel.
2. Use only clean tools and containers.
3. Do not add iodized salt to cabbage. Take ordinary rock salt at the rate of 1 tbsp. l. for 1 kg of product.
4. Cabbage is chopped into slices of the same size. The optimal strip width is 0.5 cm.
5. With dry fermentation, the prepared product is lightly crushed so that it lets the juice out.
6. The cabbage is tamped tightly in a container so that the juice covers it completely.
7. During fermentation, vegetable slices should be regularly (2-4 times a day) pierced with a knife, knitting needle or wooden stick to the very bottom so that carbon dioxide, which is formed during fermentation, comes out. If this is not done, the cabbage will turn out to be bitter and unpleasant in taste.

Salt cabbage at room temperature for 3-5 days... The duration of the fermentation depends on the composition of the ingredients, the air temperature in the room, and the preferences of the hostess. Then the product is transferred to a cold place for long-term storage.

Delicious Crispy Cabbage Salting Recipes

How to pickle cabbage heads? There is a traditional dry method using specially prepared brine.

We offer recipes for crispy pickles for the winter in jars and a saucepan.

In banks for the winter

To make delicious and crispy salted cabbage in a can of 3 l, take such ingredients:

• head of cabbage - 2-2.2 kg;
• carrots - 2 medium root vegetables;
• bay leaf, allspice, dill seeds - to taste.

For the brine you will need:

• cold water - 1 liter;
• salt - 3 tbsp. l. without top;
• sugar - 2 tbsp. l.

Prepared in several stages:

1. Shred cabbage and grate carrots. Mix the ingredients and add the bay leaf.
2. Transfer the resulting vegetable mixture into a three-liter jar, in which it will ferment.
3. A brine is prepared separately: salt and sugar are dissolved in water and the solution is poured so that it completely covers the product.
4. The jar is placed in a large container, since during the fermentation process, part of the liquid will pour out.

When carbon dioxide begins to be released on the second day, the cabbage is pierced with a knife or other object to the very bottom 2-3 times a day so that the taste does not deteriorate.

If the air temperature in the room is above + 19 ° C, the fermentation process will end in three days. At lower temperatures, it can last up to five days.The finished product is transferred to a cold storage area.

Delicious and crispy cabbage can be prepared in cans and in another way.

For 3 liters, take the following ingredients:

• cabbage - 3 kg;
• carrots - 250 g;
• bay leaf - 4-5 pcs.;
• lingonberries - 2-3 handfuls;
• dill and caraway seeds - to taste;
• sour apples - 4-5 pcs.;
• salt - 75 g;
• water - 1 l.

Prepare in the following way:

1. Cut the forks into large pieces.
2. Carrots are grated.
3. In a deep, clean enamel container, mix the prepared ingredients and grind them with your hands to release the juice.
4. Pieces of apples and a little spices are placed at the bottom of the jar, and then the vegetable mixture, which is sprinkled with lingonberries. Alternate layers until the jar is full.

The container with the product is placed in a large basin, covered with a clean cloth and left to ferment for 3-4 days. The workpiece is regularly pierced to release carbon dioxide. After the fermentation process is over, the jar is placed in a cold place.

The easiest recipe in a saucepan

For 2 kg of cabbage you will need:

• carrots - 1 pc.;
• salt - 45 g;
• sugar - 1 tsp.

For salting, medium and late varieties with a flattened shape of heads of cabbage are used, which are most suitable for preparing a fermented product for the winter.

Prepare as follows:

1. The forks are cut using a shredder that can be purchased at the store. The slices are thin and uniform. If there is no shredder, use a knife.
2. Rub the carrots on a coarse grater and mix it evenly with the cabbage. Salt and sugar are added.
3. The ingredients are well kneaded and the resulting mixture is transferred to an enamel pan, tamping in layers.
4. Then once again crush the cabbage with a crush.
5. Cover the vegetable mixture with a plate and put a three-liter jar of water on top as oppression.

If the juice does not stand out the next day, add 0.5 tbsp. boiled salted water. Fermented for three days. At a lower temperature, the fermentation process can take 1-2 days.

Two or three times a day, remove the plate and pierce the cabbage with a knife or knitting needle to the very bottom in order to remove the emitted carbon dioxide. The finished product is transferred to the refrigerator for storage.

Important! If there is an intention to store sauerkraut longer, it must be transferred to sterile jars, closed with plastic lids and placed in a cool place where the temperature does not rise above + 5 ° C.

How to salt cabbage so that it is white

Dark salted cabbage looks very unattractive and unappetizing on the dining table. For sauerkraut to be light, you need to adhere to the following recommendations:

1. For salting, choose heads of cabbage that have a white core.
2. Avoid getting the top green leaves into the cut.
3. Put less carrots or add them to the product when it is already salted.
4. Do not grind the cabbage strongly when cooking.

The product always darkens if in a container little juice... If the juice leaves during fermentation, you can add salted boiled water and put oppression on top.

Conclusion

Salted cabbage is prepared by many housewives. This is a very healthy dish that will help enrich the body with valuable minerals and vitamins during the cold season. Our great-grandmothers always prepared large quantities of it for the winter. There is even a belief that cabbage is sourd only on the growing moon so that it turns out delicious and crispy.