Salty cabbage perfectly supplements many daily dishes. It is especially good when crunchy and juicy, it appears on a table in the winter together with fried potato. But it is possible not to wait for cold weather to indulge itself with a tasty and useful salty kapustka, to prepare her rather simply and quickly at all seasons of the year.
Cabbage of fast salting
It will be required to you:
- a head of cabbage of a white cabbage – 1 piece;
- water – 1 l; - coarse salt – 3 tablespoons; - sugar – 1 tablespoon; - fennel seeds – 1 tsp. Clean a head of cabbage from a topmost leaves, cut on several parts, remove cabbage stump. Chop cabbage not really wide straws. Put in a big bowl, add fennel seeds, a half of a tablespoon of salt and mix hands, slightly trampling down that cabbage began to give juice. Then place it in in advance prepared 3-liter jar and condense a little so that there was a place for a brine.
In the boiling water dissolve the remained salt, sugar and let's boil 1-2 minutes, remove from a plate, gradually fill in in cabbage and close to bank a polyethylene cover. Cabbage turns out juicy and crunchy in 3-5 hours (depends on a grade). Give ready salty cabbage to a table or send for storage in the fridge.
Salty cabbage with honey
It will be required to you: - a head of cabbage of a white cabbage – 1 piece; - water – 1.5 l; - average carrots – 1 piece; - coarse salt – 3.5 tablespoons; - liquid honey – 1.5 tablespoons. Chop the cleaned head of cabbage thin straws. Wash up carrots, clean and grate. In the enameled bowl mix a little salt, cabbage and carrots. Cover mix with a small plate so that cabbage was condensed, and from above put oppression (for example, a one-liter jar with water). Leave for a while for release of juice. Pour water in a pan, pour salt and put on fire when solution begins to boil, add some honey and once again bring to the boil. Fill the prepared cabbage a 3-liter jar and fill in with the boiling brine. You watch that liquid filtered to the bottom. From above leaky close to bank a kapron cover and send for day to the dark place. Next day open a jar and pierce cabbage a fork or a thick knife, and also check for readiness. Depending on flavoring preferences you can prolong salting time for day. You store ready cabbage in a cold spot (basement or the fridge).
Salty cabbage with beet
It will be required to you: - a head of cabbage of a white cabbage – 1 piece; - small beet – 2 pieces; - garlic – 1 clove; - coarse salt – 3 tablespoons; - sugar – 1 tablespoon; - water – 1 l; - vegetable oil – 2 tablespoons; - bay leaf – 1 piece; - allspice – 3-4 peas. Cut prepeeled cabbage in half. Chop one part thin straws, another – wide. Add some salt to cabbage, mix and slightly you remember. Wash up beet, exempt from a peel and cut in small cubes. Crush garlic a press and mix with beet. Pour a half of cabbage into the enameled bowl or a pan, then put beet and the remained cabbage. Add salt, sugar, vegetable oil, pepper and bay leaf to the boiling water, boil thoroughly several minutes. Fill in with a ready brine cabbage, cover from above with a plate and put a baking plate bends. 2 hours later shift the cooled-down cabbage together with a brine in bank, close a cover and leave for 3-5 hours for final salting