Salt the cabbage in a jar

Step-by-step preparation

Cooking time: 3 day

1. STEP 1

   

   How to salt cabbage in a jar? Prepare the necessary products. It is better to take cabbage from late autumn varieties for pickling; it will turn out crispy and tasty. Take filtered water or from a bottle. It must first be boiled and cooled.

2. STEP 2

   

   Remove the top leaves from the cabbage. It needs to be finely chopped. Place the cabbage in a large bowl. If all the cabbage does not fit, then do it in portions.

3. STEP 3

   

   Wash the carrots, peel and grate on a coarse grater. Place the carrots in the bowl with the cabbage and stir. Next, you need to knead the cabbage thoroughly with your hands, ideally if a man does this. The cabbage should release juice and shrink in volume.

4. STEP 4

   

   Place the cabbage tightly in the jar, compacting each layer.

5. STEP 5

   

   Add salt and sugar to the water and stir. Let it sit for a while so that the sugar and salt dissolve.

6. STEP 6

   

   Pour brine over cabbage.

7. STEP 7

   

   The water must completely cover the cabbage in the jar, otherwise the part of the cabbage that is without water risks being spoiled. Leave the jar of cabbage at room temperature for three days. It is better to place the jar in a bowl; during fermentation, the brine may spill out. Periodically, the cabbage must be pierced with a sharp object. I use a chopstick for this. This releases the gas that accumulates in the jar. The cabbage will be ready in three to four days.

Comments on the recipe

Alla

15.12.2023

4.5

But I only know the recipe for sauerkraut with vinegar.

Maystin

15.12.2023

4.7

It's time to add salt to the cabbage in the jar. First, I boiled water and immediately added salt and sugar to it in the indicated proportions. I chopped the cabbage and grated the carrots. I crushed the vegetables with my hands so that they become softer and release juice. I packed them tightly into a two-liter jar and filled them with cooled brine. A liter of water was enough to fill the jar. She put the jar in a deep plate, covered it with gauze on top and put it aside. Every day I checked the cabbage and pierced it with a wooden skewer. The brine from the container was poured into a plate, and I returned it back. When the fermentation was over and the cabbage acquired a pleasant aroma, I closed the jar with a lid and let it sit in the refrigerator for another half a day. The finished cabbage has a pleasant sourness and excellent crunch. I can’t imagine the autumn-winter period without such cabbage! The recipe is excellent, thank you!

Natalia M

15.12.2023

5

I was interested in a recipe on how to put salt in a jar. We love sauerkraut for its sour taste and a lot of healthy vitamins. This time I salted the cabbage in a plastic five-liter bucket. I diluted the brine into two liters at once. The fork was quite large and there was a lot of cabbage. She asked her husband to mash the chopped cabbage to make it softer. Yes, and it will fit more into the container). I grated the carrots on a coarse grater. If you have time, you can use a Korean grater. I compacted the vegetables tightly and poured brine over them. I put a plate and pressure on top. I placed the bucket in a bowl in case the brine overflowed. The next day I removed the oppression. From that moment on, for three days, she often went to the bucket and pierced the cabbage. I have a special wooden stick for this. The bucket was half covered with a lid. All this time the cabbage was actively “boiling”, the smell was sour. On the fourth day, the fermentation process stopped and the cabbage went into the refrigerator. It turned out delicious, aromatic, sour! Cabbage is good simply as a snack, but also as an ingredient for other dishes.