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How to sour cabbage whole heads
The end of autumn makes the topic of harvesting crispy and juicy cabbage for the winter especially relevant. And the truth is, where without it: in salads, vinaigrette, filling for cakes or just fill with oil and serve on the table.
Each family has its own favorite way of cooking cabbage, and today we want to offer readers a somewhat unusual recipe. Balkan cabbage It's stewed whole, cocks.
Its taste is different from ours, slashed, but, according to friends of the Serbs, no worse. Morokie is obviously smaller. All you need is a capacious plastic barrel. What do you get?
How delicious to leave cabbage Ingredients
Preparation
Salted cabbage contains a huge amount of vitamin C, activates the immune system, cleanses blood vessels, reduces cholesterol. This is another reason to prepare a delicious and crispy cabbage snack for the winter.
Each family has its own favorite way of cooking cabbage, and today we want to offer readers a somewhat unusual recipe. Balkan cabbage It's stewed whole, cocks.
Its taste is different from ours, slashed, but, according to friends of the Serbs, no worse. Morokie is obviously smaller. All you need is a capacious plastic barrel. What do you get?
How delicious to leave cabbage Ingredients
- 15kg cabbage
- 15–20 liters of water
- 600 g of salt for brine and additionally in each head (as it turns out)
- 40l capacity
Preparation
- Clean the upper leaves of fresh cabbage of good quality. On what grounds to choose the right coaches, we have already told earlier.
- Cut the pin to the depth of the index finger. It is necessary that the cabbage is evenly salted.
- Well wash and roll boiling water suitable plastic or enameled container with a lid.
- Dilute salt in the water, let it settle so that everything dissolves. For 10 liters of water, 300 grams of salt are required. It is better not to take iodized salt, cabbage with it will turn out not so crispy.
- Put the salt in the holes carved in the heads.
- Carefully put all the knots up in the barrel.
- Pour the barrel with salt water.
- It is important that the cabbage is completely covered with water. You can put some cargo on top of the cabbage.
- Close the container with the lid. After a couple of days, check the water level, if not enough - a fraction.
- At room temperature (18-20 degrees) sauerkraut will be ready in 20 days, if it is colder in 30-45 days. On the surface of the brine can form a white film, do not be afraid, as it should be. It can be carefully removed with a strainer or noise.
- Bon appetit!
Salted cabbage contains a huge amount of vitamin C, activates the immune system, cleanses blood vessels, reduces cholesterol. This is another reason to prepare a delicious and crispy cabbage snack for the winter.