Technology of salting cabbage at home

For most pickling and sauerkraut, this is the same process. Indeed, there are many common features. In fact, the difference is only in the amount of salt and, accordingly, in time, the preparation of pickles. When salting salt is put much more, so that the ready dish can be eaten on the fifth day. When souring it is required that the pickle ferment for a week or two.

Solim tasty crispy cabbage

To get a good dish, you need to pay great attention to the products that you will use.

• Cabbage heads should be tight and without damage. It is better to take late varieties of vegetables.
• Shink must be fairly finely, after removing the upper faded leaves. You can use a vegetable cutter or special knives.
• Go through and carefully examine the spices that you plan to use. Among them, there should be no rotten and damaged ones.

The best recipes for salting cabbage

With dill

You will need:

• cabbage - 2 pcs. (average)
• carrots - 3 pcs.
• salt - 2 tbsp. l.
• Dill grains - 1 tbsp. l.

Procedure:

1. Cabbage before shredding is better cut in half and cut into thin strips, leaving a stump.
2. Take a wide bowl (a basin or a large saucepan will do). Fold the cabbage there, pour in salt and mash it up properly.
3. Add grated carrots and dill seeds and again thoroughly mix.
4. Cover the mixture with a sinker and put it in a cool place, for example, on the balcony, but do not put it in the fridge. You can do this: just cover the cabbage with a flat plate, and put a three-liter jar of water on top.
5. To prevent the dish from getting bitter, remove the load twice a day, stir the cabbage and let it "breathe" for a few minutes. Already after three days the salad can be spread over cans, covered with capron lids and stored in a refrigerator or cellar.

Cauliflower

We take:

• cauliflower - 2 heads
• carrots - 0,5 kg
• garlic - 6 denticles
• peppercorns
• Bay leaf
• water - 1 l
• salt - 1 tbsp. l.
• sugar - incomplete tablespoon

Let's start cooking:

1. We begin with a brine. To do this, pour the salt and sugar into the water, stirring to bring to a boil, allow to boil for several minutes and cool.
2. Each cabbage is divided into inflorescences and literally for a minute or two we lower it into boiling water. Then cool under a stream of cold water.
3. We spread the cabbage into jars for pickling. It is better to do this in layers, alternating cabbage with grated carrots and garlic. Periodically add peppercorns and a bay leaf.
4. Fill brine, put the load on top and leave in the kitchen for two days. After that, you can take the can on the balcony, where it should stand for another three days. After this, you can shift to other containers in which the salad and will be stored in the refrigerator.

With beets

Required products:

• cabbage - 4 kg
• beet - 3 pcs.
• garlic - 1 head
• horseradish root - 1 pc.
• water - 2 l
• salt - 100 g
• sugar - 0,5 cups
• bay leaves - 4 pcs.
• peppercorns

How to cook properly?

1. In the water put sugar, salt, a few pepper and bay leaves. Boil and then cool.
2. Cabbage is cut in any convenient way: small straws or large chunks. Garlic and horseradish root grind on a grater or in a meat grinder. Cut the beets into small cubes.
3. Cabbage should be well crushed and mixed with horseradish and garlic. Then start spreading in the dishes for pickling, periodically shifting beet layers.
4. We fill with brine, we put the load on top and leave it for several days, mixing it twice a day.
5. This salad will be ready in three days. It can be eaten immediately or transferred to small cans and stored in a refrigerator.

To prepare salted cabbage with beetroot we offer a video: