Salting cabbage is one of the preservation methods that allows you to preserve the product for a long time.
During the salting process, lactic acid fermentation takes place, resulting in the formation of lactic acid. It is a natural preservative and protects the cabbage from spoilage. This allows the cabbage to be stored for several months. Pickled
cabbage also acquires new flavors
.
It becomes more sour and flavorful, which makes it a great addition to various dishes. In
addition, pickling allows you to preserve all the beneficial properties of cabbage
.
Let’s pickle young cabbage.
Ingredients:
- early cabbage – pcs;
- garlic – 1 head;
- beet – 1 pc;
- dill – a bunch of dill;
- black pepper – 20 peas;
- bay leaf – 3 pcs;
- water – liter;
- salt – 40 g.
Preparation of salted cabbage:
Remove the top leaves from the cabbage, remove the pith. Divide the cabbage into 4 parts, try to each part to distribute the rest of the pith.
Put the dill in a jar for pickling
.
Cut small plates of peeled beet, put to the dill at the bottom of the jar.
Cut small slices of garlic, put in the jar along with black pepper and bay leaf. Lay out the cabbage pieces in the jar, form layers of dill, black pepper, beets and garlic. The
top of the jar is also covered with dill, black pepper and garlic
.
Thoroughly tamp down all the produce in the jar.
Mix salt and water, pour into the jar up to the throat. Cover the cabbage with a lid and leave to pickle.
We pickle the cabbage for 5 days, not forgetting to release the gas from time to time.
You get delicious crispy salted cabbage.
