How to salt cabbage with heads

Sauerkraut is not only delicious, but also a very valuable product. Nutritionists consider cabbage after pickling a real pantry of vitamins. Vitamins support the body’s immune system, are involved in many metabolic processes, digestion. Lactic acid bacteria, which are involved in the fermentation process, are useful in the treatment of dysbacteriosis.

Usually shredded cabbage is fermented.

This recipe is convenient in many ways. Most importantly, the dish does not require additional preparation. Sauerkraut is simply flavored with sunflower oil or added to vinaigrettes, salads, first or second courses. Another factor – shredded cabbage can be salted with different additives:

• carrots, grated;
• raw beetroot, which will give an amazing color to the familiar cabbage;
• spices that improve the usual taste of a vegetable;
• other vegetables for a delicious salad.

And yet, shredded cabbage is convenient to eat. Small slices are ready to eat, and elderly people also enjoy healthy salting with pleasure. But today we will talk about an unusual way of fermenting a vegetable. This is the salting of whole heads of cabbage. It sounds unusual, and doubts visit some. Will the head of cabbage be well salted, will it be crispy and juicy? It turns out that salting cabbage with heads of cabbage is not only simple, but also very convenient. Some housewives cut a head of cabbage for pickling into halves or quarters. These options are also popular.

Preparing ingredients for pickling

To prepare a delicious preparation of salted heads of cabbage, we need:

1. Heads, preferably small.

   

   Vegetables choose late varieties with dense uniform heads. They must be without mechanical damage and traces of decay. It’s good if you can cut one open to make sure the flesh inside is white and firm. White late cabbage is ideal for salting.

2. Salt. According to the recipe for pickling cabbage with heads, we need ordinary coarse salt.
3. Water. If possible, use purified water. It will give clarity to taste sensations.
4. Garlic. Take a spicy vegetable to taste. For spicy lovers, you can even exceed the recommendations in the recipe.
5. Celery. If you don’t like the taste of celery, you can safely do without it. But sometimes it pays to try something new.
6. Container for salting heads of cabbage. Here you need to find a good wooden barrel or vat. You understand that large pieces in a three-liter jar cannot be salted.
7. Circle for pressing heads of cabbage. Some take a special wooden circle. Some get out of position with the lid of a large diameter pot.
8. Cloth or gauze. We need from natural ingredients and pure.
9. Knife. Take a large kitchen knife with a comfortable handle and a sharp blade.

Let’s get started with the preparations. We clean the selected heads of cabbage from covering leaves. We clean up to white leaves.

We cut the cabbage stalk crosswise and put the forks in rows in a barrel.

Now let’s get to the pickle. In order for the forks to be well saturated with salt and spices, you need to boil them with water. For 1 liter of pure water we take 40 g of salt. The same amount of sugar will help emphasize its presence in the brine.

Now we take the removed leaves and cover the top row of heads of cabbage, and put a clean linen cloth or gauze on top. If we use gauze, then we fold it in 3 layers.

We put a wooden circle on the fabric and complete the structure with oppression. It can be a stone, which we will definitely wash before use.

Fill the stacked heads of cabbage with brine and make sure that the wooden circle is slightly submerged with liquid.

The next step is temperature control. First, we keep the cabbage pickled in a barrel at room temperature. Enough 5 days. Then we move the snack to a cold place. It could be the basement. Some housewives salt the vegetable with heads of cabbage in small containers.

In this case, further storage is possible on the bottom shelf of the refrigerator.

After 4 days, delicious cabbage is ready to eat. Naturally, it will have to be cut before eating. And you can put whole heads of cabbage on the table, decorating the dish with other vegetables.

Hot way of salting cabbages

It is also called the blanching method. This option requires the division of heads of cabbage into at least 2 parts.

You also need to cut out the stems. Then we need to lower the cabbage for 5 minutes in boiling water.

At the same time, prepare a hot brine for pouring. The ratio of salt and water, as in the first option (40 g per 1 liter). But in this recipe, celery root (400 g) and garlic (100 g) are added. Grind the ingredients and add to the brine, then bring the mixture to a boil.

In this recipe, we can use wooden or glassware of any capacity. We lay the pieces of cabbage, cover with a cloth, put oppression and fill with brine.

With this method, pickled cabbage is immediately placed in a cool place. And be sure to take into account one nuance. After cooling, half-heads of cabbage settle to the bottom, and we can still add new ones. The main thing is that the circle does not remain on the surface, but is covered with liquid.

With the help of a boiling marinade, you can cook a wonderful spicy Georgian-style cabbage with beets.

The beautiful color of the blank immediately attracts attention, the taste is also on top.

1. Let’s cook the cabbage. Cut 1 head of cabbage into large pieces or eights of a head of cabbage.
2. Cut the beets (1 pc. Medium) into thin slices.
3. Celery greens and hot pepper (1 small pod) in small pieces.
4. Garlic. We take the amount of spicy vegetable to taste. Recommended 5-6 teeth.
5. We put the products in layers in the container. Sprinkle cabbage with garlic, pepper and herbs.
6. We are preparing the marinade. For 1 liter of purified water, add 1 tablespoon of sugar, salt and vinegar. In general, take these ingredients to taste. If you increase the amount of salt a little, the cabbage will be cooked faster. Boil the marinade and pour over the cabbage so that the liquid covers the vegetables.
7. We keep it in a warm room for three days, then we cool it.

You can taste! In the cold, this snack is stored all winter.

Salting cabbage with heads of cabbage is a creative process. Mistresses add mushrooms, spices, herbs. Use different containers and ratios of vegetables. And the dish with pickled heads of cabbage on the table looks very original.