Pickled cabbage conquers many people with its unusual sweet and yet sour taste. The fact is that cabbage, when pickled, activates the fermentation process.
As a result of this process, many acids are formed, including acetic, tartaric and lactic acids. Vitamins C, K and B are awakened, which positively affects the body when the product is consumed
.Let’s prepare pickled cabbage at home.
Ingredients for pickled cabbage:
- cabbage – 2 kg;
- carrots – 100 g;
- dill seeds – one tbsp;
- water – liter;
- salt – 60 g;
- sugar – 125 g;
- 9% vinegar – 125 ml.
Preparation of pickled cabbage:
Remove the top leaves from the cabbage forks, remove the pith. Thinly chop cabbage, grate carrots on a Korean-style grater or on a coarse grater.
Mix cabbage and carrots in a large deep bowl. Put the cabbage mixture in the jar, tamp it down slightly.
For a 3-liter jar bring a liter of water to a boil. Pour salt and sugar into the water, bring to a complete dissolution
. Bring the liquid to a boil, and then turn off and pour vinegar.
Thin stream pour the brine into the jar with cabbage
.
Cover the jar with a lid and leave in a cool place for 2-3 days.
It is recommended to make an additional liter of brine, because after a couple of days of storage cabbage will absorb the liquid.
After a couple of days of storage, you can pour the previously prepared brine into the jars. This way the cabbage will keep longer and will be more tender and crispy.
