Sour cabbage is the favorite treat of alltimes and peoples. The huge amount of vitamin C contained in this product, contributes to a speedy recovery after a cold disease. Cabbage normalizes metabolism, significantly improves digestion, intestinal work, normalizes sugar levels, and lowers cholesterol. Healing properties of it can be enumerated for a long time, however, it must also be said that sauerkraut is one of the most important dishes on the festive, and on the everyday table.
Quoting cabbage at home is not complicatedit seems. It is important only to know a few nuances that allow you to get juicy crispy cabbage. For this we need a snow-white, fully ripe cabbage, which has good density.
First you need to remove the top leaves.They, usually, are not very good quality. Then you need to chop about five kilograms of cabbage. For this amount, take four medium carrots, three tablespoons of large salt. Iodized salt can not be used. Since cabbage is sour at home, it is not possible to use wooden containers, it is better to use enameled utensils in the form of a large bucket or a five-liter pot. Aluminum dishes are not recommended for use of this process, since the acid released during quenching corrodes aluminum, resulting in the release of harmful substances falling into the brine.
So, cabbage is chopped, carrots are worn ona large grater. Now you need to take some cabbage, sprinkle it with a small amount of grated carrots, lightly patter with salt and rub with your hands until the juice comes out. It is advisable to do this on the table. Rub the portion of cabbage in a saucepan and tamp well. Then take the next part of the cabbage and repeat the process of rubbing. When all the cabbage is laid, one should cover it with gauze and put a plate upside down on top with a diameter slightly less than the pan. On the plate you need to put the load (usually a three-liter jar of water is taken). In this case, juice begins to be allocated, and cabbage ferment occurs. This process lasts three to four days. During this time, you need to constantly pierce the cabbage with a long stick that should reach the bottom. This will allow the gases that give cabbage a bitter taste. As soon as the foam disappears from the surface of the cabbage, it means that it is ready and can be placed in a glass jar and placed in a refrigerator.
Many people like sour cabbage in a jar withaddition of sugar. At the same time everything is done exactly the same, only together with the salt the cabbage is sprinkled with sugar to taste. As a result, the fermentation process is further intensified. Cabbage must be very carefully crushed, since the cargo is not used here. Quitting cabbage at home in this way makes it possible to shorten the cooking time to two or three days. Pricked cabbage is also a must.
One way to harvest cabbage is to sap cabbage in a brine.
For this you need to take:
As usual, you need to remove the top leaves from the headcabbage. Finely chop cabbage and pour it with carrots. Then you need to take the dishes deeper, pour out all the salt there, add the boiled water and stir the salt until it dissolves completely.
In a colander put a small portion of cabbage andPut it in the brine so that the cabbage is completely covered. Hold the cabbage in the brine for about a minute and then pour it into a vessel in which it will be sour. Do not use aluminum utensils! Each serving of cabbage should be poured with grains of dill. They will give the cabbage a fortress and a special flavor. In the end, pour cabbage brine so that it protrudes slightly over the cabbage. From above it is necessary to put pressure on it. It is mandatory to pierce cabbage to remove accumulations of cabbage.
This is how cabbage is sour in domesticconditions. If you wish, this process can be repeated several times during the whole winter period, and all this time people who constantly consume sauerkraut will feel a surge of vivacity, health and just a good mood.
