Cabbage in cans of instant cooking

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for salting cabbage. As a rule, cabbage is salted in late September-early October, when white cabbage is rich in lactic acid. The variety of white cabbage is also important for making preparations from it for the winter. When buying from the seller, you can specify whether such cabbage is suitable for salting.

2. Step 2:

   

   Remove the upper dry leaves from the cabbage head, cut out the stalk, thinly chop the cabbage with a knife or on a special grater.

3. Step 3:

   

   Carrots are washed, cleaned and grated on a coarse grater or cut into strips. If the cabbage preparation is prepared in large quantities, then you can use a food processor, pass through it all the vegetables necessary for salting cabbage.

4. Step 4:

   

   Put the cabbage and carrots in a deep container, mix them, you can mash them with your hands so that the vegetables let the juice.

6. Step 5:

   

   Boil water, dissolve sugar and salt in it, let the brine cool completely. Cans of the required volume are washed with soda solution and sterilized in one of the convenient ways: in a water bath, in an oven or in a microwave oven. We shift the cabbage and carrots into sterilized clean jars, stack the vegetables very tightly, using our hands or a wooden push. Fermentation is over, we close the jars with lids and put them in the refrigerator for storage.

7. Step 6:

   

   Pour the cabbage in jars with the prepared brine. Cover the jars with lids (but do not close tightly, the cabbage should "breathe") and leave at room temperature for 3-4 days for fermentation. During fermentation, it is possible that the juice from the jar will pour out, so it is better to put the cans with cabbage in a basin or other deep container, the leaked brine must be poured back into the jars so that the cabbage is covered with brine.

8. Step 7:

   

   The appetizer is ready, you can serve it to the table. A simple salad is very tasty from such cabbage, it is enough to add finely chopped fresh onions and vegetable oil. We serve the dish to the table. Bon appetit!