Salty cabbage differs from pickled and marinated cooking technology, recipe and taste. Unlike fermented, it is prepared in brine, without being subjected to a process of long fermentation. In other words, at room temperature, it takes about a few hours to three days, not longer. Unlike pickled, salted cabbage is prepared without vinegar, sugar is also rarely added to it. This makes it less savory and more useful, containing fewer calories. Instant cabbage can take a worthy place on your table, replacing sauerkraut and pickled. It can be added to vinaigrette and other salads, used for cooking sour soup, it can be stewed and served as an independent cold snack, seasoned with butter or mayonnaise.
Cooking Features
The process of cooking salted cabbage is simple, but has its own specifics. Knowing the technology of cooking this snack, even an aspiring cook can make it.
- Cooking salted cabbage is easier than fermenting it. Sauerkraut can be made only from juicy heads, salted - from any, as it still stands in brine. But nevertheless it is more tasty it turns out from srednepozdny and late grades of vegetable. Heads are recommended to choose large, weighing about 3 kg, preferably flattened, that is the same as for fermentation.
- You can pickle cabbage in jars or other glass containers, in an enamel pot. Aluminum pan is not suitable for this purpose. This material comes into contact with organic acids, which are formed in the process of pickling, as a result of which harmful substances get into the snack.
- The cutting form of cabbage for salting depends on the selected recipe. It is usually finely chopped, but sometimes cut into square pieces about 4 cm in size. The finer the cabbage is chopped, the faster it is salted, but other factors can influence the speed of this process: salt concentration, the presence of other preservatives in the brine, its temperature air in the room.
- The chopped cabbage is crumpled with hands, so that it gives out the juice, pour in brine (usually barely warm) and leave to sour at room temperature. In order not to soil the floor or the table, a bowl or a bowl is inserted under the cabbage container, since a lot of foam is formed in the process of fermentation of the cabbage.
Once salted, the cabbage must be placed in the refrigerator, otherwise it will become too acidic. Salted cabbage is stored in the refrigerator for 2-4 weeks, although it is usually eaten before the expiration of this period.
The classic recipe for instant salted cabbage
Composition:
- cabbage - 2, 5-3 kg;
- carrots - 0, 5 kg;
- water - 1 l;
- coarse salt - 60 g;
- allspice peas - 6 pcs .;
- laurel leaves - 2 pcs .;
- hot peppers (optional) - 1 pc.
Method of preparation:
- Wash the cabbage by removing the top leaves - they are usually dirty or tainted insects. Cut the head, cut the stalk. Shred the rest of the head finely.
- Scrape, wash carrots. Drain it with a napkin. Grind grated with large holes or cut into thin strips.
- Wash the pepper, cut it into very thin rings, remove the seeds.
- In an enamel bowl or other suitable container, combine cabbage, carrots, and hot peppers. Remember vegetables by hand.
- Put the cabbage into the jars, stamping it with a fist or masher. To the brim, leave a distance of at least 5 cm. You can put the cabbage not in banks, and in the pan, but also tamping.
- Boil water, add spices and salt to it, boil for 5 minutes.
- Wait until the brine has cooled to room temperature. Pour them cabbage. Pierce it in several places with a knife so that the brine penetrates to the lower layers of the vegetable mixture.
- Place a container of cabbage in a bowl or plate. Cover with top covers, but not tight. Leave for 2 days. Periodically poke cabbage, giving gas a chance to exit, otherwise it may start to rot.
- After 2 days, try the cabbage. If it seems to you not enough salty and sour, leave it warm for another day.
Pickled cabbage according to this recipe is ready for use in 2-3 days. This period is not considered long. Store the finished cabbage should be in the refrigerator. She will not spoil in a month.
Instant salted cabbage with garlic and horseradish
Composition:
- cabbage - 2, 5-3 kg;
- carrots - 150 g;
- garlic - 8 cloves;
- horseradish root - 100 g;
- ginger root - 75 g;
- sugar - 30 g;
- salt - 70 g;
- water - 0, 5 l.
Method of preparation:
- Prepare the cabbage by washing, drying, removing the covering leaves. Cut a cob out of the head. Cut cabbage into squares measuring 3-4 cm.
- Wash, clean the roots. Grind them with a meat grinder, blender or grater.
- Garlic cloves pass through a special press.
- Wash, clean the carrot, finely rub it.
- Mix cabbage with carrots, horseradish, ginger and garlic, crush hands.
- Fold the cabbage into the pan, tamp.
- Boil brine from salt, sugar and water, cool it to room temperature, pour cabbage over it, mix.
- Cover the cabbage with a plate, put a jar of water on it.
- Place the container with the pan in a basin.
Cabbage according to this recipe should be salted in a warm room for 3 days, occasionally piercing it with a knife to exit the gas bubbles. The finished snack has a savory taste, it will appeal to lovers of Asian cuisine and any spicy dishes. Keep it in the refrigerator should not be longer than two weeks.
Instant salted cabbage with honey and lemon
Composition:
- cabbage - 2, 5-3 kg;
- carrots - 0, 2 kg;
- water - 1, 5 l;
- salt - 80 g;
- honey - 40 ml;
- lemon - 1 pc.
Method of preparation:
- Wash, dry vegetables and lemon.
- Chop cabbage, rub carrots. Cut the lemon into thin slices.
- Combine cabbage, carrots and lemon, remember well with your hands.
- Spread on clean cans, tamping down, filling them about two-thirds.
- Boil water, dissolve salt and honey in it. Cool to room temperature.
- Pour the brine over the cabbage so that it covers it, but does not reach the edges of the cans.
- Place the jars in bowls, close with plastic lids. Cover the pierce with a knife. Leave in a warm room, but not in the light.
The cabbage made according to this recipe will be ready in a day. It has a unique sweet and sour taste, pleasant aroma. Keep it in the refrigerator for no longer than a month.
Instant salted cabbage is a tasty and healthy snack. There are many recipes for its preparation. You can get options with a savory taste or with a delicate. Even an inexperienced cook can make this dish. Tasting will have to wait 1-3 days.
