Quick Homemade Cabbage Pickling
Description
Homemade preserves keep for a long time. This quick home cabbage salting is an excellent alternative to the classic recipe. It takes a day to make, and the taste is just as crisp and well salted. The main secret is making the brine. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. Cabbage should be shredded with a knife, not in a shredder. I sometimes use the medium blade on a food processor.
- 2
Step 2
2. Shred the carrot on a medium-sized grater and add it to the cabbage.
- 3
Step 3
3. Add a little sugar and mix everything thoroughly by hand.
- 4
Step 4
4. Place the cabbage and carrots in the jar, add bay leaves and peppercorns (to taste).
- 5
Step 5
5. Pack the cabbage down firmly by hand; prepare the brine separately.
- 6
Step 6
6. Add a tablespoon of salt to a liter of warm water, stir, and pour into the jar until the brine covers the cabbage.
- 7
Step 7
7. Cover the jars with lids and leave them in a warm place for 24 hours.
- 8
Step 8
8. After 24 hours, the cabbage will be ready to eat. Add vegetable oil and onion (if desired), and serve as an appetizer with the main dishes.