Did you know that salted cabbage is one of the mostcommon dishes in the world? This is explained by the fact that this vegetable is one of the cheapest, easiest to prepare and very healthy. However, some recipes are performed in a very short time and do not require any special skills. You do not even need an additional source of heat, and you can cook delicious pickles in any room.
The following is a recipe for daily cabbage in slices, which also uses carrots. So, you need the following ingredients:
- salt;
- cabbage;
- large capacity of non-reactive material;
- a plate (of obligatory flat form);
- any clean heavy object (a two-liter plastic bottle filled with water is perfect).
Preparation
Such daily cabbage (universal recipe)requires about 2.5-3 tablespoons of salt for every 2.5 kilograms. First of all you have to cut the vegetables into small pieces. This example uses red cabbage, but you can take the usual white.
Then you must sterilize a bucket or otherselected capacity. This is done by treating with boiling water and an antimicrobial detergent. To accomplish this task, use rubber gloves and rinse the tank especially thoroughly.
To daily cabbage (recipe for one day) wasready in a short time, you should pour a small amount of salt on the bottom of the above container. Then pour a layer of chopped vegetables, spread evenly. Then add a small layer of salt again and continue to alternate in the same way until you use all the ingredients. After that, thoroughly mix everything with your hands and knead.
Daily cabbage - recipe
Start pressing the contents of the container to the bottom.Try to pack the cabbage as tightly and evenly as possible. As you can see, the juice will quickly begin to stand out, which should cover the entire contents.
Squeeze a clean plate on top and thenPlace a plastic bottle filled with water (two liters capacity) on it. You can use other improvised items as a press - for example, a small pan filled with stones or bricks, a cast iron iron, a sporting weight, and so on. After the load is set tightly, wrap the container with a towel (to prevent dust and insects from entering) and tie it up with something for extra protection.
The next day cabbage daily, the recipe is very simple, may already be ready to eat. However, you can leave it indoors so that it is salted more intensely.
If you see the foam on the surface is saltycabbage, do not need to be afraid of it. It appears as a result of the interaction between microorganisms during fermentation. If you decide to leave the vegetables for further sagging, make sure that the liquid level is above the cabbage level. If the water level does not rise higher, you can add a little brine (prepared from one tablespoon of sea salt to two glasses of water).
Fold the prepared pickle into a glass jar andstore in the refrigerator. Similarly, daily cabbage with beets can be cooked (the recipe is completely identical, only carrots are replaced by beets).
