Traditionally start salting of cabbage in the fall, at the end of September. At this time it contains the greatest number of vitamins and minerals. Srednepozdny and late grades of this vegetable contain a large amount of juice and sugar. Therefore they are better fermented. For salting of cabbage it is recommended to use the barrel enameled or glasswares.
It is required to you
- 10 kg of cabbage;
- 250 g of salt;
- 250 g of carrots;
- fennel seeds (on - to taste).
Instruction
1. Clean heads of cabbage from the unsuitable leaves (which froze, dirty, rotten, green) and rinse a baking plate with flowing water.
2. Cut everyone forks in half and start the shredder. For this purpose it is possible to use a sharp knife or special adaptation. Cabbage stump of vegetable should be thrown out as it contains nitrates. The more thinly cabbage is chopped, the it will be more beautiful to look on a table.
3. Carefully wash up carrots, clean from a thin skin and grate.
4. Divide the chopped cabbage into 4 parts. Every portion mix with carrot and carefully grind hands, having added salt and seeds of fennel. As a result cabbage has to give juice.
5. On a bottom of clean ware put cabbage leaves. Then start laying of the chopped cabbage in capacity. At the same time each layer should be stamped a fist that there was no air bubble left. It is necessary to fill ware cabbage until to the upper edge there are 6-10 centimeters.
6. Cover cabbage with oppression, from above put cargo. Leave it in the warm place at a temperature of 18 degrees. During fermentation 4 times a day it is necessary to pierce cabbage a fork for removal of carbon dioxide. If not to do it, it will turn out sour and soft.
7. To Solita cabbage in the warm place not less than 3 days. After time remove oppression with cargo, last time remove carbon dioxide, cover it and put to the cool place. Cabbage has to be stored at a temperature not higher than 5 degrees.