The preparation of brine for pickling cabbage is a simple process, which can be done by a beginner in the culinary art. About how to cook it correctly, and how many ingredients will be required for this, read below.
Pickled cabbage pickle
Souring white cabbage allows you to get a delicious salad in a jar in the shortest possible time. Under such conditions, the fermentation process will take place within 3-5 days. But, do not confuse leaven with pickling, because in fact these are two different processes. In contrast to pickling, the pickling process involves a larger amount of salt, which inhibits the fermentation time.
Important! Coarse salt is used to prepare the brine, due to the fact that during cooking it dissolves more slowly and makes the taste of the marinade more saturated.
Fermented product has a lot of useful properties, therefore it is the most common harvesting for the winter period. In order to prepare a delicious, crisp cabbage, it is important to choose the right ingredients for the starter culture.
More often, fermentation is done according to the classic recipe, using which the cook is guaranteed to get an excellent result. For cabbage salad for the winter should use only fresh products. The vegetables used in the recipe must be resilient, without rot and insect vital signs. Do not use products that exude a sour smell.
Before cooking, they must be washed and, if necessary, peeled (onions, carrots). For the preparation of brine use only clean water, which is taken from the well. Salt should be free of impurities, iodized or marine variety of the product should not be used, because this can negatively affect the quality of the dish.
For 1 liter of water
1 liter can 30 min
Nutritional value per 100 g:
- Chop vegetables into small strips.
- Tamp the cut tightly into a liter container, put the bay leaf there.
- Make a brine by mixing water with sugar and salt.
- Add liquid to the sliced vegetables.
- Cover the container with a pickling plate and place the load on top.
- For three days, the dish will be fermented, and during this period it should be pierced as often as possible with a fork, to discharge the gases.
- After a 3-day period, the dish is transferred to a glass jar and rearranged in a cool room or refrigerator for further storage.
Did you know? In the XIX century. drying houses were built in Russia, in which cabbage was dried for making dry packs for soldiers and flotillas. The products had a long shelf life and low weight, which made it possible to use it for cooking soups during long military campaigns.
On a three-liter jar
3 cans of 1 l45 min
Nutritional value per 100 g:
- Make a cut of vegetables.
- Fold in a container for pickling with bay leaf.
- Prepare a brine using 50 g of salt and sugar for each liter.
- Pour the prepared liquid into a container with sliced vegetables.
- Put the load on top and leave the salting dish for 3 days.
- After 3 days, transfer the cabbage into a three-liter jar and refrigerate for further storage.
Did you know? The use of fermented cabbage helps to improve an erection in men.
How much brine is needed for 8 kg of cabbage?
The ratio of vegetable slicing and brine should be the same. It is then that when the dish is fermented, it will be possible to fulfill the main condition of the process, which is to completely cover the prepared products with marinade. 8 kg of cabbage slicing will require 8 liters of brine. It is made at the rate of 50 g of salt and 50 g of sugar per 1 liter.
What brine to add to cabbage?
Pickled cabbage brine is always added cold. If in the step-by-step instructions for cooking cabbage there is an item on boiling the ingredient, then it must be used only when chilled.
When leavening cabbage, various ingredients can be added to the brine, for example: sunflower oil, spices, herbs.
Important! Hot pickle is used only for pickling salads, with the proposed further rolling under the lid.
Fermentation is a simple process that allows you to maximize the preservation of the useful properties of the product. Despite the fact that the brine for cooking this dish contains salt, it is low-calorie and indispensable on the menu for losing weight.
