How to pickle cabbage in brine in a glass jar

With the arrival of autumn, many housewives are actively beginning to harvest various products for the winter. Along with canning, salting, pickling, drying vegetables and fruits are very popular. One of the most popular "winter" blanks is sauerkraut. Note that this product has a lot of useful properties: it replenishes the supply of vitamins, stimulates digestion, and even is used in cosmetology.

Sauerkraut is a ready-to-eat product. However, it can be put out, cooked cabbage, add to salad and other dishes. There are several ways to salting cabbage: dry and wet salting, with carrots and without, with cranberries, apples. The more interesting the recipe, the tastier it turns out cabbage. In this article we will look at the recipe for salting cabbage in brine in jars.

The recipe for sauerkraut in cans

As we have said, there are many ways to pickle cabbage: quick salting and not so much, in the heads, in pieces, chopped, with and without pickle. At home, the most convenient way to pickle and store cabbage is in cans. The recipe is simple. The only thing that takes time is to chop vegetables and wait for the fermentation period.

Composition:

• 5 kg of white cabbage
• 0.5 kg of carrots
• 5 tsp. salt
• For brine:
• l water
• 2 tbsp. l Sahara
• 1 tbsp. l The salt
• 1 tbsp. l Vinegar
• allspice peas

Cooking:

• Shred cabbage, carrot rub on a coarse grater.
• In a large container, mix vegetables, salt and finely grind until the mixture runs out juice. Leave all this "beauty" for 60 minutes. At this time, you can prepare the banks (sterilized).
• After this time has passed, we transfer the cabbage to the cans: we take it in small handfuls, we siphon the juice well, we tamp tightly.
• We proceed to the preparation of brine. We reduce all the indicated ingredients in one container, set on fire, bring to a boil.
• Hot brine pour cabbage in banks to the top. Further, it is recommended to roll the containers with tin lids (as conservation).
• Cooked according to this recipe sauerkraut can be stored at room temperature, as usual vegetable roll-in.

Quick sauerkraut

Literally the next day after salting, the product is ready for use. Prepare vegetables, as in the previous recipe. In addition to them - 5 chopped cloves of garlic and 2 hot peppers (no seeds). Vegetable mixture is not salted, just mixed and left.

For brine: 2.5 liters of water, 5 tbsp. l salt without slides, 1.5 Art. sugar, 3 tbsp. l vinegar, 200 ml of sunflower oil. Like last time, reduce the ingredients in one container and bring to a boil. Fill the vegetable mixture with brine, set the oppression, leave for a day. The only disadvantage of this recipe is a perishable product.

Each hostess, who often salts food for the winter, has developed her own unique recipe for making delicious, crispy cabbages. By the way, the proportions of spices and spices can vary, based on personal taste preferences (sweeter, sharper, more fragrant). Enjoy your meal!