One of the most popular ways of harvesting vegetables for the winter is pickling cabbage in jars. The advantage of this method is that the cabbage is always very juicy and crispy, with a delicate sweet and sour taste. It is important that the workpieces never mold, do not need to use large containers and create special conditions for storage.
Pick your recipe
No matter how simple and familiar the process of winter harvesting of vegetables may seem, salting cabbage in jars requires compliance with some rules that guarantee a fragrant, juicy and very healthy product:
- if possible, it is recommended to dwell on medium-late and late varieties of cabbage: "Glory", "Gift", "Blizzard", "Rusinovka", "Far Eastern", etc.;
- best for the preparation of sauerkraut is suitable stone, Himalayan or ordinary edible salt without iodine;
- according to popular signs, the most successful cabbage is obtained by salting it after October 14, on the growing moon and on the days of the week, the name of which has the letter "p";
- to preserve all nutrients and protect cabbage from darkening, it is necessary to ensure that it is completely covered with brine;
- metal should not be used as oppression, as they can significantly impair the taste of the finished product.
Preliminary stage
To get a three-liter can of the finished product, you need 1 average head of fresh cabbage, 2-3 medium-sized carrots, 2 tbsp. salt. If you need to speed up the fermentation process, then in this case, you will additionally need 1 tablespoon. Sahara.
The head of cabbage is cut into two unequal parts, so that the stump remains in the large of them. With a sharp knife or a special shredder, one part is cut into a long narrow straw, and the second is slightly larger, leaving wider plates of cabbage leaves.
This detail is explained by the fact that narrow strips provide a quick release of juice, and large plates are responsible for the crisp properties of the finished product, preventing excessive softening of the cabbage.