Salting of cabbage: ways of cooking
Salt in tomato sauce
This method is good for harvesting cabbage for the winter. Cabbage must be cleaned, washed and chopped. Then the shredded cabbage is blanched in boiling water for a few minutes and thrown back to a colander to drain water. After that, cabbage is rammed into pre-stored cans and filled with hot tomato juice with the desired spices added to it. In extreme cases, you can use a diluted tomato puree, but not recommended. Then you need to pasteurize the jars filled with cabbage and juice, and roll them. Finished cans are put on the lid, warmly wrapped and kept until completely cooled. In the event that suddenly the bank has leaked, it needs to be opened and drained of the juice. Then the contents of the jar should be washed, poured again with boiled juice and rolled.
Pickling cabbage in cucumber brine
In the event that you have a cucumber pickle, you can pickle cabbage in a hot way. For this method, you can use small heads entirely, or coarsely chopped cabbage. To start cabbage boils, cools and fits in an enamel bucket or pan. Then cabbage should be poured with boiled hot brine and withstood under yoke for a month. In this cucumber pickle already has everything you need, so pickling cabbage in this way no longer requires anything.
The way "Spaghetti"
This method is good because the top leaves of cabbage do not have to be discarded, because in most cases, they are not used for pickling. The top leaves need to be removed, washed and allow time to slightly wilted. Meanwhile, the carrots are cleaned, washed and rubbed on a coarse grater. Next, a brine is prepared: two tablespoons of salt (not iodized) for each liter of water.
Leaves of cabbage need to be rolled into tubes and crosswise cut into thin strips. In the enameled basin, without ramming, we mix cabbage with carrots. Then pour the brine so that it covers the cabbage, and let it brew for two days. At the end of this time, the cabbage is slightly caked, so it will need to be punctured with a wooden smooth stick in several places and kept for another day. Then the pickle should be poured into some dishes, add a half tablespoons of sugar to a liter of water and the spices you want, then pour the brine again with cabbage, keep the day and spread it into pasteurized jars. Such cabbage can be eaten as an independent dish or a side dish to meat dishes.
Several secrets of the correct salting of cabbage
For salting it is better to use large cabbage heads, small ones are more suitable for storage. Cabbage varieties suitable for pickling: Dobrovodskaya, Kharkiv Winter, Moskovskaya, Mensa, Russky Dim, and early varieties are not suitable.
An important role in the salting of cabbage is played by terms. Favorable time for such events is considered the period from September to December - it can simply because then the cabbage becomes much more expensive. According to the lunar calendar salted cabbage is recommended for a young moon, and favorable days for this are considered Monday, Tuesday and Thursday. In Russia, it was decided to salt cabbage with the first small frost, when the heads became harder and "steeper".
For excellent taste, it is mandatory to remove the top, green, dirty and rotten leaves. During the fermentation of cabbage, it must be pierced daily with a wooden stick until the gas ceases to be released, which can well impair the taste of your cabbage.