How to pickle cabbage quickly?

Sour cabbage is a useful product. It has anti-inflammatory, restorative, anti-carcinogenic properties, improves the microflora of the stomach and promotes digestion. Delicious, crunchy, cheap and mouth-watering, she is the perfect snack. How to pickle cabbage quickly and at the same time keep it as a source of vitamins? It is the quenching and salting that contributes not only to preservation, but also to the increase of useful substances in this inexpensive product.

How to pickle cabbage quickly, so that after a day she was ready? To do this, take a tight head, chop it and rub with salt. Allow to stand for about two hours, transfer to a jar, compact and pour the marinade. Cover the container and put it in a cool place. Exactly after 24 hours you can take a sample. For one kilo of cabbage you will need one tablespoon of table salt. Marinade: for one liter of water, put two tablespoons of sugar, bell pepper and 50 ml of vinegar.

How to pickle cabbage with beets or carrots? For salting it is better to prepare a wooden kadushku, but it is possible to use enameled utensils, a pan or a bucket. The dishes should be cleaned and not chipped. It is not recommended to use plastic buckets, as the quenching process passes with the allocation of a large number of lactic and acetic acids, which can interact with the surface of polyethylene dishes.

Cooked cabbage for pickling, to know exactly how much salt you need. Salt is consumed at the rate of: 10 kg cabbage - 250 grams of salt. You also need 1 kilogram of carrots or beets, cut into straws, sweet pepper, caraway seeds or dill. Use dill or cumin is better than seeds, but you can put large dry stems on the bottom of the container. Sometimes people ask how to pickle cabbage in large pieces. To do this, you can alternate the shredded mixture and layers of heads of heads, they are perfectly saturated with brine and well preserved.

The bottom of the container, prepared for salting, lay out with large leaves. Shred cabbage, add carrots, salt, mix and squeeze hands. Do it better in a large enameled basin, and then shift the finished mixture into a keg or any other container. After chopping all the cooked cabbage, carrots (or beets) and salt, compact the mixture, cover with leaves. From above you need to arrange a wooden clean circle (or a flat strong dish), on which oppression is established. As oppression use pure river stone, cobblestone or a large glass jar with water. Under the yoke of cabbage it will settle and be covered with brine. Cover the entire container with a tissue and leave for 5-7 days.

How to pickle cabbage quickly? The speed of the fermentation process depends on the room temperature. At a temperature above 20 degrees, cabbage will be ready within 72 hours. It is better if the sourness will occur at room temperature (not above 18-20 degrees). During the whole period it is necessary to pierce the cabbage to the very bottom, for better escape of gases. You can do this with a special peg or long kitchen implements. Capacity after the main fermentation should be moved to a cooler room.

If this method for you seemed long, we can give advice on how to pickle cabbage quickly, which is fully salted and will be delicious in just two days. At the bottom of the dishes spread the peeled beet, cut into slices, sprinkle with a mixture of garlic, pepper and salt. Lay the layers of coarsely chopped cabbage (4x4 cm squares), sprinkle with salt and garlic. We spread the top layer of beet, squeeze the plate and cover with a napkin. Leave the vegetables for sauer for two days in the heat, and then transfer to a cold cellar or refrigerator.