The unique taste and healing properties of cabbage were discovered by the Slavs during the period of active cultivation of this plant on their land plots.
Mastering the most simple recipe for preparing cabbage (pickling) made it possible to include it in the daily ration of food in the winter and autumn period in order to replenish the body with vitamins of group C and microelements.
The main conditions of delicious cooked fresh cabbage are:
- selection of late ripening cabbage varieties, since the sugar content in them is twice as high as the middle ripening, which significantly improves the process of fermentation or fermentation
- thorough processing of the heading before use, which consists in removing green leaves and polluted places;
- head should be medium size and even shape;
- the souring tank should be wide due to the maximum contact with air for better fermentation;
- should not be used in pickling stalk: it accumulates nitrates and other harmful substances.
Conditions of cooking horseradish at home.
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Conditions of cooking horseradish at home.Choosing a tank for pickling
Ideal container for sauerkraut cabbage will be any wooden utensils: a trough, barrel, tub or tub.
Wooden containers for pickles from ancient times were made of oak or linden wood.
Tannins contained in oak bark will not only preserve the original taste of the vegetable, but also significantly improve it.
Lipa is also optimal for pickling, as its wood has excellent antimicrobial properties and does not change the taste of the finished product.
If the barrels are empty for a long period, then it’s worth boiling them with water or treating them with an alkaline solution (water and soda).
You can also fumigate with sulfur, but this method of processing requires patience and careful preparation. It is enough to fill the new container with water and leave it for 10-20 days, periodically changing the settled water to fresh.
Modern housewives often face difficulties in finding wooden packaging. In this case, use wide pans or sterilized glass jars of different sizes.
Cabbage slicing options
Cabbage for cooking according to the classic recipe is cut into longitudinal sticks, thin strips, cut into large pieces, squares or triangles. The smaller the pieces of cabbage, the faster it will be ready.
However, for a more saturated taste should be prepared large pieces. First cut the stalk with a sharp knife, and then divide the head into four equal shares.
Cooks are advised to make transverse cuts, as this will allow the cabbage not to lose an attractive look when sliced.
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Basil is a great seasoning for hot dishes. The basic rules of drying basil.Classic recipe
This recipe is quite laborious and will take a significant amount of time. It is necessary to prepare the following products in advance:
- 3 heads of kilogram cabbage;
3 tbsp. l salt (better coarse);- 2 tbsp. l Sahara;
- clean cabbage leaves (10-20 pieces);
- allspice peas to taste;
- 7 carrots;
- 6 -9 pieces of bay leaf medium size;
- wooden container;
- wooden circle and pestle;
- a piece of linen cloth or gauze.
3 tbsp. l salt (better coarse);Cabbage and carrots nashinkuyte or chop into identical pieces. Cooked vegetables are placed in pre-prepared tubs in layers of 4-5 receptions.
Before laying the cabbage in wooden containers, you should carefully knead it with salt by hand. In this case, the selection of juice will be more active. Wait until the grains of salt completely dissolve in the juice.
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The main secrets of drying garlic at home, read on our website.Next, at the bottom of the barrel, put a layer of thick cabbage leaves and put chopped cabbage on them. After each tab, the mass is tamped with a long wooden pestle, thereby contributing to the secretion of juice.
Put sliced carrots between layers. If desired, add Antonovka apples, pepper, coriander, onions, etc., to the wooden bowl.
When souring according to the classic recipe, sometimes rows of chopped or chopped cabbage are put in halves of the heads.
When you fill the wooden container to the top, cover the last layer with cabbage leaves and a piece of cloth. Place any heavy load on the fabric: a stone, a jar of water, a filled pan, etc.
An important factor in the fermentation process is the temperature of the room in which the container is stored. The optimum temperature is 19-24 degrees.
At this temperature, fermentation can last about 7 days. After a couple of days, the first signs of fermentation begin to appear - bubbles or foam. It is necessary to pierce the cabbage with birch stake to the bottom every two days, so that extra gases can escape.
If the billet stops active foaming, then the wooden circle, cloth, cargo are removed and new cabbage leaves are placed on the surface of the wooden container.
One of the main signs of properly prepared cabbage are white, yellowish or amber color and a smell that does not reduce the smell. The brine consistency varies from turbid to light transparent.
Barrel with cabbage should be put in a cool room, reduce the load and store at a temperature of not more than 6 degrees. When storing it is necessary to ensure that the brine is constantly covered with it.
On the surface, the appearance of mold is possible, which is carefully removed, and the wooden circle, weight, and gauze are occasionally washed with boiling water.
The most important thing is careful adherence to technology and the choice of quality ingredients. In order to maximize the taste of sauerkraut, it should be served with meat and fish dishes, filled with high-quality vegetable oil.
