Salted Cabbage - A Step By Step Recipe With A Photo

I will share a family recipe: how to cook pickled cabbage. The recipe has been tested for several generations and always turns out delicious. For salting, choose large, juicy cabbage heads that are not very dense. You can adjust the proportions in the recipe to your liking.

Cooking description:

Sauerkraut is a traditional dish for many peoples of Northern and Eastern Europe. For example, German sauerkraut has a very pungent, salty and sour taste, while Russian sauerkraut is sweeter. Salted cabbage is very healthy, so cook it more often.

Purpose: Inexpensive

Main ingredient: Vegetables / Cabbage / White cabbage

Dish: Billets / Salting

Geography of cuisine: Russian cuisine

Diet: Vegetarian food / Recipes without harm

Ingredients:

• White cabbage - 1 Kilogram
• Carrots - 150 Grams
• Non-iodized salt - 1 tbsp. the spoon
• Sugar - 1 Teaspoon
• Cumin - 1 Teaspoon

Servings: 10

How to cook "Salted cabbage"

1 Remove the top leaves from the head of cabbage, cut off the stalk, rinse the head under running cold water and slice thinly. 2 Peel the carrots, wash and grate on a coarse grater. 3 In a large enamel or glass bowl, combine chopped cabbage, carrots, salt, sugar, and cumin. Rub the cabbage with your hands while stirring. 4 Place the cabbage in a large saucepan or container, cover the cabbage with a plate or cutting board, and place the oppression on top: for example, a large jar filled with water. 5 For the first 3 days, keep the container of cabbage at room temperature, piercing the cabbage to the bottom with a long wooden stick every day. 6 During this time, a lot of juice should appear on the surface of the cabbage. If it is not enough, pour cold boiled water over the cabbage 0.5 cm above the cabbage level.