Salting cabbage is a very painstaking task that requires certain skills regarding shredding ingredients, maintaining proportions and further maintenance. If you disrupt one of the processes during cooking, the cabbage can turn sour, bloom or mold. Very tasty salting of cabbage must be carried out practically in a sterile environment, using exclusively fresh products.
What is salted cabbage useful for?
Salting cabbage is made by the hostesses very often, since historically there is an opinion that sauerkraut is very useful. There is a whole list of positive qualities of a dish that are clinically proven:
- Sauerkraut contains a large amount of vitamin C. In some cases, 100 grams of salted cabbage contains up to 20 milligrams of vitamin C. In this case, the macro element optimizes the functioning of the immune system, helps a person to quickly fight infections and colds.
- Groups of vitamins A, B, U have a beneficial effect on the membrane of the gastrointestinal tract, preserve the mucosa. If you periodically use sauerkraut with other foods, then you can exclude diseases such as colitis, ulcers, gastritis.
- Trace elements found in sauerkraut improve metabolism. Due to this quality, the product is used in weight loss diets. Keeps youthful skin and improves the functioning of body cells.
- A large amount of iodine is contained in the product and its brine. Cabbage will be an ideal addition to the diet of people who have iodine deficiency.
The brine from cabbage also has a positive effect. Useful qualities are preserved with standard and quick salting of cabbage. The main thing is to comply with all stages of the procurement and the processing technology of products during the preparation process. It is important to properly store cabbage during cooking.
The most popular salting methods
There are many recipes for salting vegetables. Some methods are particularly popular in comparison with others - it depends on preferences. Basically, the following methods of salting cabbage are conditionally distinguished:
- Fast salting without time delay.
- Standard salting principle.
- Salting using other vegetables.
- Cooking cabbage with spices and herbs.
The principle of the cooking process is the same in all cases. Additional tastes and aromas arise due to minor components.
Which cabbage is better to choose for salting?
Of course, for salting, they mainly use white cabbage, which is grown by all gardeners in the country. Sometimes cauliflower is salted, but the taste of the finished dish is very specific.
For salting, you can take, in principle, any head of white-headed vegetable, but it is better to use the most suitable for this variety. If the vegetable is selected in accordance with the type of processing, then the taste of the pickles will be original, and storage will not cause problems.
The most popular varieties of cabbage for salting are the top five points:
- Slava-1305 is a variety that has the most optimal characteristics for salting. Vegetable ripening is quick, so you can start harvesting in early September. If the vegetable settles before October, then the salted dish will turn out to be juicy, the taste will become sour-sweet, and there will be no problems with fermentation.
- Gift - a unique variety, which is characterized by the elastic structure of the leaf and the juiciness of the green part of the head. Suitable for pickling and sourdough, stored in this condition for a very long time, without losing taste.
- Amager 611 is a late cabbage variety that is ideal for pickling. It is stored for a long time, while the elasticity of the sheet remains unchanged. The taste only improves over time: notes of light bitterness appear, which emphasizes the sweetness of cabbage juice.
- Late Moscow will be an ideal option for salting. Keeps strength and density for a long time even with prolonged exposure to salt. Storage does not require specific conditions, the quality of the food product is not reduced.
- Geneva F1 belongs to the late varieties and stands out for the interesting taste that is obtained after salting the vegetable.
Other varieties are also suitable for processing, but with deterioration of some qualities. Often the finished product is stored not so long and over time loses its attractive taste.
Salt distribution principle
After the vegetable is chopped, the minor components are ready, for many housewives the main question arises: "How much salt per 1 kg should be put according to the recipe for salting cabbage?" If you put a little salt, then the cabbage will deteriorate even in the process of salting, if a lot - then the dish will turn out too salty and even bitter.
The amount of salt per 1 kg of cabbage for salting is calculated not only on the basis of the weight of the vegetable, but also the variety. The amount of salt for each formulation is determined approximately. In the process of cooking you need to try the dish. The taste should be salted, but in the process of cooking, the salinity will go away.
The proportions of salt during salting:
- If the variety of cabbage is inherent bitterness, then salt needs to be used more to remove this flavoring nuance. It is worth using about 2 tablespoons of spice with a slide per 1 kilogram of product.
- If the vegetable has a sweet aftertaste, then the amount of salt will be 2 tablespoons without a slide per 1000 grams. If you overdo it with spice, you get a specific aftertaste.
- For salting a taste-neutral vegetable, you need to take more diverse spices. At the same time, salt in the amount of 3-4 tablespoons with a small slide per 1 kilogram of vegetable mixture.
It is worth considering that in addition to cabbage, other vegetables can also be included in a kilogram of product. Often in the process of salting, carrots and beets are used. For salting, it is worth using exclusively ordinary rock salt. Iodized or finely ground will not produce the desired effect.
Proportions for components
The main question remains not only about how much salt for salting cabbage should be used. It is important to determine the proportional ratio of cabbage and other components of the dish.
How many other vegetables to take for pickling cabbage can be determined depending on the taste of the additional component. Auxiliary ingredients greatly affect the overall taste of the dish.
Beets are usually too sweet, so you should not use a large amount of vegetable. Moreover, beets give the dish an unusual taste and color, so this component is rarely used. Carrots are a more suitable vegetable for a salting recipe. For 1 kilogram of cabbage, you can use about one small carrot.
Sometimes several varieties of cabbage are used. It is worth taking the vegetable in equal proportions so as not to give off one taste. Some additionally use mushrooms or onions. It is worth considering that these ingredients are not used in the salting process - they are added immediately before use.
The method of quick salting cabbage
In addition to the standard method of cooking cabbage in time, there is an accelerated method of salting. The formulation for relatively quick salting of cabbage has been developed a lot. But by the standard, two of them are most often used: ordinary salted without additives and spicy cabbage. For quick processing of cabbage, the hot method is more often used.
Those who have tried this method claim that the dish tastes like ordinary sauerkraut, which is cooked for about 1 month before use. Salting instant cabbage is carried out in accordance with a specific recipe, which is the power of any housewife:
- First, make a pickle. During pouring, it must be necessarily hot. In a liter of water add 2 tablespoons of sugar with a slide and 1 tablespoon of salt with a slide. Boil the brine for 3 minutes and immediately after removing from heat pour into cabbage.
- Chop cabbage in an amount so that it fills the container three quarters. Separately chop carrots and sweet peppers. It is advisable to use a Bulgarian grade of pepper.
- Sterilize the container in which the cabbage will be salted. Spread vegetables alternately, forming layers. The laying density should be high enough.
- Pour the brine and cover the neck of the container with a piece of bandage so that foreign objects and household dust do not get into the pickle. When the contents of the container have cooled down, close the opening with a capron lid with 1-2 oxygen holes.
Salting cabbage in this way tastes practically no different from the standard recipe. It is worth paying attention that the composition does not include vinegar.
Homemade salted cabbage no problem
Homemade cabbage pickling begins with the appearance of the first vegetable heads in the garden. After all, it is better to use those varieties that are seasonal at a certain point. Home cooking is not difficult and is often done according to the following recipe:
- First you should stock up with the ingredients: 1 head of cabbage, 2 carrots, 3 bay leaves, 3 peas of allspice, 1 tablespoon of sugar, 50 grams of ordinary salt, 1 liter of water.
- Chop cabbage, grind carrots on a grater. Stir the chopped vegetables, repeating the procedure for kneading the dough - crush the mixture.
- Boil a liter of water, add salt, sugar. Allow the liquid to boil for 4 minutes, and then leave to cool.
- Put vegetables in a jar, laying bay leaves and peas of allspice.
- Pour the composition with cold brine and tightly close the lid.
Salting cabbage at home is quite simple to produce. The main thing is to adhere to the recipe and cleanliness.
Spicy cabbage in cold brine
Salting cabbage in a pickle with herbs does not require expensive or rare ingredients. For cooking, you will need, in addition to cabbage, carrots and sugar and salt, garlic, dill seeds and other spices.
The principle of cooking spicy cabbage:
- Chop the cabbage, grate the carrots, chop the garlic finely. In order to make the dish moderately sharp, it is worth using 2 heads of garlic.
- Stir in cabbage, carrots and garlic. Add allspice and dill seeds. Put the mixture in a three-liter jar.
- From 1 liter of water, 2 tablespoons of sugar and 3 tablespoons of salt, prepare a brine by boiling the mixture. Additionally, you can use spices to taste.
- Pour the vegetables with cold brine, in which it is worth adding 2 tablespoons of vinegar or vegetable oil.
The same formulation is used for quick salting, but then the brine should be hot. Banks must be sterilized before use.
A delicious method of salting cauliflower
Young children, and adults too, often do not like cauliflower. The dish in which this variety of vegetable is present automatically becomes tasteless, but useful. The opinion of many can be changed when they try salted cauliflower.
Delicious salting of cabbage is carried out by processing individual inflorescences. It is worth adding a few minor components that will make the taste of the vegetable more vivid and expressive:
- 2 fork of cauliflower.
- 3 medium carrots.
- 5 cloves of garlic.
- A few peas of allspice.
- 4 leaves of bay leaf.
- 25 grams of salt.
- 1 liter of water.
- 20 grams of sugar.
Salting of cabbage begins with the division of cabbage into separate inflorescences. Inflorescences need to be blanched for 2 minutes in boiling water, and then quickly lowered into cold water. Put the first layer in the container with grated carrots, then the layers of vegetables alternate. Finish each layer with seasoning with spices, bay leaf and garlic.
After pour cold brine, which is prepared from water, salt and sugar. Boil the presented composition for 5 minutes. Lay the load on the surface of the composition. Put the jar in a warm place for 1-2 days, and then for another three days in a warm place. After 5 days, transfer the cabbage to another container and leave in the refrigerator.
The principle of harvesting cabbage for the winter
Salting cabbage for the winter is carried out in the same way as quick cooking. The only condition is the use of exclusively sterilized containers, lids and devices for shredding vegetables.
Usually, large containers are used not for cans, but for large containers: plastic buckets with lids, tubs, special containers and barrels for pickling. If you store pickles in a cellar or cold dark place, then the product will not deteriorate.
Salt for salting cabbage for the winter is used in the same amount as with the standard recipe. It is important to use exclusively hot brine. No metal caps are used for preservation. An ideal option would be kapron or plastic options for blocking a container with salted cabbage.
So that the product does not deteriorate during storage, it is worth making sure that the brine covers the cabbage completely. This way you can avoid darkening and weathering of the product in the jar, which will prevent the growth of bacteria and other microorganisms.