In winter, as a rule, a person really does not have enough ripe vegetables and fruits. Therefore, winter should be well prepared. For a long time in Russia there was a tradition to salt cabbage for the winter. After all, salted cabbage is a storehouse of vitamin C, which is very useful for the body in the cold season. Regular consumption of salted cabbage improves digestion and strengthens the immune system. But how to salt cabbage so that it was ready in three days?
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You will need
- - Head of cabbage - 1.5 kg;
- - Carrots - 300 g;
- - Bay leaf;
- - Black pepper peas;
- - Sugar - 1 tbsp. l.;
- - Salt - 3 tbsp. l.;
- - A three-liter glass jar.
Instruction manual
1
Prepare a work surface on the table. From the cabbage, remove the first two layers, rinse well. Peel the carrots.
2
Chop the cabbage in half along the stalk and chop it in strips, about 5-7 cm long and 0.5-0.8 cm wide. Grate carrots on a coarse grater. If you like carrots to be bigger, take 0.5 kg instead of 300 g. Combine the carrots with cabbage on the table, add black pepper and peas to taste and a bay leaf. Mix well.
3
Take a three-liter glass jar and begin to put cabbage and carrots in it in parts, each time tamping as tightly as possible. To do this, you can take a pusher or a rolling pin. Thus fill the entire jar to the top. Put on top 3 tablespoons of salt and 1 tablespoon of sugar.
4
Pour cold water into a jar. Pour gradually. Water will settle. Pour until water has completely filled the jar.
5
Place the jar in a deep clean bowl and keep at room temperature. Due to the fact that cabbage is heavily rammed, it will begin to ferment and give its juice. There will be more liquid in the bank, as a result, this liquid will begin to overflow. The next day you will see her in the bowl. Tamp the cabbage well again and pour all the liquid back into the jar. Leave the jar in the same place until the next, second day. On the second day, a liquid forms in the bowl again, which must be again poured into the jar, after ramming the cabbage. The same procedure will need to be done one more time on the third day.
6
On the fourth day, tamp the cabbage again, pour in the liquid formed in the bowl and put the jar in the refrigerator. Juicy, crispy salted cabbage is ready! From it you can make vinaigrette, cook borsch or serve for dinner just like that.