Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the products. Cabbage for pickling is better to take late autumn varieties, it will turn out crispy and delicious. Take only filtered or bottled water. It must first be boiled and cooled.
Step 2:
Cut off the top leaves of the cabbage. It should be finely chopped. We put the cabbage in a large bowl. If the whole does not fit, then do it in portions.
Step 3:
Carrots are washed, cleaned and grated on a coarse grater. Add to the cabbage in a bowl, mix. Next, the cabbage should be thoroughly crushed with your hands, ideally if a man does it. Cabbage should give juice and decrease in volume.
Step 4:
Tightly stack the cabbage in the jar, tamping each layer.
Step 5:
Put salt and sugar in the water, stir. Let it stand for a while so that the sugar and salt dissolve.
Step 6:
Pour the cabbage with brine.
Step 7:
Water must completely cover the cabbage in the jar, otherwise the one without water risks being spoiled. We leave the jar of cabbage to stand for three days at room temperature. It is better to put the jar in a bowl, during fermentation, the brine can pour out. Periodically, cabbage should be pierced with a sharp object. I use a chopstick for this. By doing this, we release the gas that accumulates in the jar. The cabbage will be ready in three to four days.
Cabbage was cooked for three days, at first there was an active boiling of brine, then everything calmed down, the cabbage acquired a beautiful white color, it tasted pleasantly salty, with obvious pickled notes.
A liter of brine was not enough for me a little, I added about a glass more. But, perhaps, I did not fill the cabbage well in the jar, it was necessary to tamper it harder.
The finished cabbage should be closed with a lid and put in the refrigerator for storage.
When salting, you can add cumin or dill seeds, peppercorns and bay leaf to the cabbage. It will be very tasty to pickle cabbage with cranberries or apple, best of all Antonovka varieties.
Cabbage is served as a salad, adding finely chopped onions or green onions to it, with vegetable unrefined oil. You can sprinkle with sugar.
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
