Glass jar of three liters - the most suitable capacity for fermentation of cabbage. The fact is that also material of a container is suitable for the procedure, and its sizes allow to store a product in the apartment (and then and in the fridge) without special inconveniences.
To salt cabbage in bank of three liters, it is necessary to know how many products will be required for the procedure. Business is in that the pickles as a result turned out tasty and it was long stored, it is necessary to observe, first, a certain compounding, and secondly - to fill to bank completely (the second point allows to make so that cabbage was under oppression, therefore, the chopped vegetables at ferment will always be in a brine and won't dry up).
Now as for ingredients. On three one-liter jar there are enough 2-3 kilograms of cabbage. Why weight so differs? Yes because everything depends on a way of a shinkovaniye - the more largely vegetable is chopped, the it is less it to be located in bank as large pieces are rather badly stamped.
Carrots and salt - amount of these ingredients can differ, each hostess has the recipe. However if to speak about means, then on bank of three liters there is enough 60 grams of salt (slightly more than two tablespoons) and 150 grams of carrots (couple of average root crops). It is considered that cabbage learns the most tasty if to put salts 2% of cabbage weight, and carrots - 5%. However if you are a fan of carrots and too salty food, then these ingredients can be increased a little, however you shouldn't go to far, at long-term storage the cabbage can change the gustatory qualities not to the best. And in general, for record, carrots - optional ingredient at fermentation of cabbage (it influences one color more), and amount of salt it is possible to determine also by taste, as a result the cabbage ground with salt has to be slightly solyany, than usual salad.