Fpoto - Pickled cabbage of fast preparation

Pickled cabbage of fast preparation

Everyone loves tasty sauerkraut so that it was white, crisp and moderately acidic. I want to share my family recipe of fast preparation pickled cabbage. The algorithm is very simple, get lost and make something wrong is not possible, but … Believe it or not, but according to national signs to make sour cabbage necessary in a Women’s Day, the best on Wednesday. Do not laugh; it repeatedly tested on personal experience!

Photo - Pickled cabbage

Ingredients (3 liters):

  • 3 kg. white cabbage;
  • 1 carrot;
  • 3 tbsp salt without slide;
  • 10-15 peas black pepper;
  • 5-6 pieces bay leaves;
  1. So, to ferment cabbage, we need a small white cabbage. From 3 kg of cabbage, it turns out about 3 liter jar of sauerkraut. The most delicious pickled cabbage obtained from the of winter varieties.
  2. Clear the cabbage from upper leaves, rinse, and dry with clean kitchen towel. For convenience slicing, cut up the head out into several pieces, for example, in half or in quarters.
  3. Cabbage cob can be removed at once, and you can chop cabbage, leaving the cobs. In this case, every housewife adapts itself depending on the habits and tools. Main thing is to strips of cabbage are thin and long. Of course, the knife has to be sharp and comfortable.
  4. Take one small carrot. Why small? The fact is that carrot apart from impart flavor and beauty also bit stains product. So if you want to cabbage has turned white, and not with an orange tint, put carrots in moderation, but not too much.
  5. Cleanse from peel washed carrots. Once again, rinse and then either cut into thin strips, or to rub on a coarse or medium grater, and mix cabbage and carrots.
  6. Measure out the required amount of salt. The proportion: of 1 tablespoon of salt per kilogram of cabbage. Salt in the spoon should be without slides. Do not miss this step, hoping measure out the salt on the eye later. Here it is easy to make a mistake. And yet, to the leaven of cabbage iodized salt is not suitable.
  7. The finely shredded cabbage lightly frays with salt until the juice. After that add to the cabbage bay leaf and black pepper and mix well.
  8. Very tightly we stack cabbage in the clean glass jar or other glass or enamel bowl. Thoroughly pressing with hand, to obtain on the surface of the juice.
  9. Cover the cabbage with a big dish and top to put something heavy.
  10. Leave the cabbage for one day at room temperature. At the same time several times during the day pierce the cabbage to the bottom to release the accumulated gas. If it not to do, the pickled cabbage will taste bitter.
  11. Marinating of cabbage happening pretty quickly, on the third day, it is almost ready. This is easily determined: cabbage should be with a characteristic sourness.
  12. Delicious, juicy and crunchy sauerkraut served on a table, adding fresh onions, herbs and watering vegetable oil. You can sprinkle salad a little sugar that is especially kid’s love.

Photo - tasty sauerkraut

From sauerkraut is possible to prepare the vinaigrette, salads to stew with meat or make a great filling for pies.


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