Salty cabbage can be used as independently, and to be used for preparation of many culinary dishes. Recently many hostesses use this product for creation of the majority of the viands and there is no wonder, salty cabbage not only is very tasty, but also is useful.
How to salt cabbage in bank
To salt cabbage in a 3-liter jar, you need a head of cabbage weighing three kilograms, one kilogram of carrots and a glass of salt. First of all carefully wash out vegetables, remove unusable leaves from cabbage, and clean carrots. Further thinly chop cabbage, - grate carrots then mix these components in a wide deep bowl, salt and grind hands so that vegetables gave juice.
Place the received weight in bank ""to shoulders"", trying as it is possible to press down each cabbage layer more densely. From above lay an integral cabbage leaf on cabbage, and place a can in a plate (during fermentation the cabbage will give a lot of juice and it can begin to flow) and remove to the dark cool place. Every day check to bank with cabbage and as soon as in it you notice a congestion of bubbles, pierce vegetables to the bottom a special stick to let out the air (thereby you will accelerate fermentation process). When gas generation in bank stops, close it a cover and remove to the dark cool place on storage.
How to salt cabbage big pieces
Clean cabbage from unusable sheets, wash out a head of cabbage and cut pieces 150-200 grams. Peel garlic and horse-radish, crush (on kilogram of cabbage it is required on a tablespoon of the crushed garlic and horse-radish), mix these ingredients with cabbage. Prepare a brine: on 500 ml of hot water - 200 grams of granulated sugar and 200 grams of salt. Put cabbage in deep capacity, for example, a pan, properly press vegetables and fill in with the received brine (it surely has to be hot). From above lay a cover on cabbage, but not it - oppression. Sustain cabbage within two days at the room temperature, and after time remove in a cold spot.
How to salt cabbage quickly and simply
On a one-liter jar about 500-600 grams of cabbage, one large carrots, two tablespoons of salt and as much sugar, a tablespoon of 70% vinegar are required. Chop cabbage, and grate carrots. Mix these components (if desired add to them fennel or pepper). Lay cabbage in a one-liter jar as it is possible more densely. Boil water, add to it salt and sugar, vinegar. Carefully stir everything and fill in with the received brine cabbage. A wooden stick pierce vegetables in bank to the bottom (it is required to let out the air). Close to bank a cover and as soon as the brine completely cools down, deliver to bank in the fridge. In five-six hours it is possible to start tasting.