How to s alt cabbage in a jar in brine: a basic recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Before talking about how to s alt cabbage in a jar in brine, I would like to say just a few words about why this should be done at all. Well, the preparation of pickles in the old days is understandable - our ancestors did not have refrigerators or hypermarkets, where you can buy fresh vegetables and fruits at any time.

Of course, we can say that s alting cabbage with hot brine is necessary in order to diversify your table with new dishes and expand the range of taste sensations. This is partly true, but only partly.

You must have read that in the old days on ships that went on long voyages, epidemics of scurvy often broke out, from which the crews often died out completely. But this happened only with foreign sailors, and Russian sailors calmly went on round-the-world voyages, and not a single crew died from a lack of vitamins. And it was sauerkraut that provided it. It literally miraculously accumulated a huge supply of vitamins, which allowed sailors not to have he alth problems.

There's a lot to be said abouthow tasty and he althy sauerkraut is, but we still try not to get carried away and return to how to s alt cabbage in a jar in brine. First of all, let's answer the question of why in banks. This is the most convenient container, not counting the barrels and enameled pans. But the first in a city apartment has nowhere to put, and the second may be needed for cooking. So it turns out that glass jars are the most convenient option.

How to s alt cabbage in a jar in brine

For s alting, you need to choose only white vegetables, as they give the same incomparable crunch and a sufficient amount of juice. Before you s alt the cabbage in a jar in brine, you need to chop it. Here comes the very case when you don’t need to grind too much. It has been noticed that coarsely chopped cabbage turns out to be tastier than chopped into thin strings.

One medium head is just enough for a three-liter jar. It comes with one medium-sized carrot, a dozen peppercorns, a head of garlic, 2 tablespoons of s alt, three bay leaves, and a teaspoon of sugar.

Shredded cabbage is mixed with grated carrots and rubbed with s alt. This is done so that the cabbage gives juice. Then they are placed in a jar and tightly packed in layers, tossing garlic, pepper and bay leaf between the layers. Do not fill the jar up to the very neck - leave a little space for the brine. The ideal option is loading on a coat hanger. Having rammed the cabbage, the jar needsput in a warm room, placing a deep plate under it. The released juice will sparkle and begin to overflow over the edges of the can, and the plate will not let it run far. Twice a day, check the condition of your cabbage and pierce it with a wooden needle stick, allowing gases to escape freely. After a couple of days, pour all the accumulated brine into the pan, boil it, cool it and return it to where you took it, that is, to the jar. If there is not enough liquid, in your opinion, then add a little water. Now you know how to s alt cabbage in brine. It remains only to withstand it for several hours in the cold - and you can serve it.