How to quickly salt cabbage in banks

In the cold season, cabbage is the main source of vitamins! Prepare a delicious and crispy vegetable for the winter in dozens of ways. Sour, cook in brine, in a marinade with and without vinegar, finely shinking, dividing into four parts or whole heads, with the addition of fruits, vegetables and herbs.





Today we offer salt off. The advantage of the method is simplicity. Salt acts as a preservative, so you can do without the fermentation process. Keep the cabbage under pressure for a week and mix all the time is not required.





I put it in the banks, filled it with brine, covered it with lids, and it's done. You can eat the next day. Cabbage turns out to be delicious, crispy. What with potatoes, what in soups, what in salads - flies off the table in an instant.

How to salt cabbage in a bank Ingredients

• 6 medium-sized cabbage heads
• 1.5kg carrots
• 40 ml 70% acetic essence
• 250g salt
• 4 liters of water

Preparation

1. Wash and sterilize the banks. Boil the lids.
2. Boil water, add salt, stir and leave to cool.
3. Wash the cabbage, rub the cabbage on a large grater.
   
   
   
4. Stir the crushed vegetables.
   
   
   
5. Put them tightly in the banks.
   
   
   
6. In the cold brine add vinegar, stir, pour in cans. It is necessary to pour slowly so that all the air has time to come out.
   
   
   
7. Cover the cans with lids and sunset.
8. Quick-cooked salted cabbage Ready! Bon appetit!
   
   
   

Such cabbage can safely stand in banks until spring, even at room temperature. Sauerkraut, of course, is more useful. Like all fermented products, it contains probiotics - bacteria useful for the intestinal microflora, which have a complex healing effect on the body.

But salted cabbage also has its supporters and a number of advantages: it is faster and easier to prepare, lasts longer even at room temperature, almost always turns out crispy and very rarely soft.